Ingredients
Blue-cheese dip
Method
Main
1.Stir sugar, rice wine vinegar and 250ml water in a saucepan over medium heat until sugar dissolves, bring to the simmer, then set aside to cool. Pour into a non-reactive container, add vegetables and nashi, cover with baking paper and a plate to keep submerged. Refrigerate to pickle (4-6 hours). Before serving, drain well, place in a bowl and drizzle with a little oil.
2.For blue-cheese dip, process ingredients in a food processor until smooth, season to taste, and serve scattered with chives and sesame seeds, with pickled vegetables for dipping.