Avocado Pickled in Shio-Koji

1. 1

   Cut the avocado lengthwise until the knife hits the pit.

2. 2

   Rotate the knife around the pit and wiggle it left and right to separate the halves.

3. 3

   Stick the tip of the knife into the pit and remove it.

4. 4

   Remove the skin of the avocado.

5. 5

   Place the avocado in a plastic bag and sprinkle with lemon juice.

6. 6

   Gently rub the surface of the avocado with shio-koji by hand, seal the bag, and let sit in the fridge for half a day before cutting up.

No additional tips available.