Miso Marinated Artichokes

Directions

1. 1
   Since this recipe uses the artichokes with the skins on, wash and rinse them well with a scrub brush.
2. 2
   The roots shown in the picture are unwashed artichokes.
3. 3
   Cut the washed artichokes into 2-3 mm thick pieces.
4. 4
   There's no need to soak or remove the harsh taste.
5. 5
   Place the miso and the cut artichokes into a Ziploc or plastic baggie.
6. 6
   Work the miso thoroughly into the artichokes.
7. 7
   Press out as much air as possible from the bag, seal the opening, and place it in the refrigerator.
8. 8
   Once a day is fine, but every time you open the refrigerator, work the miso into the artichokes some more.
9. 9
   After 2-3 days moisture will be produced, but that is no need for concern.
10. 10
    Just keep working in the miso to let it blend in.
11. 11
    After 1 week, it is ready to be served.
12. 12
    If you just remove each portion from the refrigerator as you need it with clean chopsticks, it will keep for up to about 1 month.