Ingredients:

• 4 slices of Sourdough bread

• 1 small Cucumber

For Bean Paste

• 1/2 cup Beans(cooked) (soy or chickpea)

• 1/2 clove Garlic, minced

• 1 tablespoon White Miso

• 2 teaspoons Rice Vinegar

• 1/4 teaspoon salt

• 2 teaspoons extra virgin Olive Oil (for sautéing the garlic)

How to make:

1. Put the garlic and olive oil in a pan and sauté it over low heat until the garlic gets lightly browned.

2. Mash cooked beans until get puree consistency. Add all other ingredients for the bean paste (including the sautéed garlic(1). Mix well, taste, and add more miso or salt if necessary. Set aside.

3. Slice cucumber into thin slices and sprinkle a pinch of salt. Let them sit for 10 minutes. Then gently squeeze the excess water.

4. Spread the bean paste on sourdough bread and put the cucumber on the top.

Tips:

If you have ume vinegar (bi-product of umeboshi aka pickled plum), would be nice to add 1/2 teaspoon to bean paste instead of salt.

(Recipe by Tomoko Amano)