Kyuri pickle no.1 (with Miso)

Again, got it from a book. Forgot which one. The Japanese love to have small servings and side dishes of various 'temperatures' and flavours. This dish can be served in a bento, too. AND can be kept for a couple of days.

Kyuri 600gm (Japanese cucumber, which is definitely very useful to have in your pantry)
Miso 400gm (any kind)
Sugar 190gm
Wine 80ml
Mirin 20ml
Shoyu/Soya sauce 1/2 Tbsp

Step 1
Wash and dry kyuri thoroughly.
Step 2
Mix all the other ingredients together.
Step 3
Put half of the mixture into a clean, dry container as a bed of sorts. Add in the kyuri, then top with the rest of the mixture. Make sure that the kyuri is completely covered.
Step 4
Refridgerate for 1 day, at least.
Step 5
Before serving, wash off the miso mixture and pat dry. Slice and serve.