KitchenNippon

<Ingredients> for 4 Servings
Vegetables of your choice 200g
Suggestions:
Cucumbers (きゅうり / Kyūri)
Carrots (にんじん / Ninjin)
Daikon (大根 / Daikon)
Celery (セロリ / Serorī)
Okra (オクラ / Okura)
Myōga (みょうが / Myōga)
Paprika (パプリカ / Papurika)
Cherry tomatoes (ミニトマト / Mini tomahto)
Lettuce (レタス / Rehtahsu), etc.

Dip (ディップ / Dippu)
Miso (味噌 / Miso) 40g (about 2tbsp)
Peanut butter (ピーナッツ バター / Pīhnatsubatāh) 30g (unsweetened is best)
Vinegar (酢/ Su) 2tsp (any kind)
Olive oil (オリーブオイル / Orīhbu oiru) 1tsp
Coarsely ground black pepper (粗挽き黒胡椒 / Arabiki kurokoshō) Pinch
Water (水 / Mizu) 2tbsp

＜How to Make＞
1. Add the dip ingredients to a bowl and whisk them into a creamy texture.
2. Cut the vegetable into easy-to-eat shapes.
3. Serve on a platter with the dip.