Easy-Prep Bell Pepper Blended with Salted Kelp and Shio-Koji (Salt-Fermented Rice Malt)

• 2 Green bell peppers
• 5 grams Shio-kombu
• 1 tsp Shio-koji (salt-fermented rice malt)
• 1 Ra-yu
• 1 Sesame oil

1. Slice bell peppers into narrow slices.
2. Coat in a small amount of sesame oil.
3. Add salted kelp.
4. Add salt-fermented rice malt, blend, and serve.
5. The texture has a crispness, but no bitterness or "rawness" of the bell pepper remains.
6. Drizzle a bit of ra-yu or white sesame seeds to taste, and enjoy it with sake.

green bell peppers, koji, sesame oil

Taken from cookpad.com/us/recipes/171322-easy-prep-bell-pepper-blended-with-salted-kelp-and-shio-koji-salt-fermented-rice-malt (may not work)