Line a colander or strainer with paper towels. Place the yogurt on top of the paper towels and let sit for 2~3 hours to strain out the moisture.
Combine the ingredients marked * to your yogurt in a bowl, and mix everything together. Sprinkle on some shichimi spice and you're all done!
Cut your vegetables as desired.
Story Behind this Recipe
This dip is great for when you want to serve fresh veggies with a Japanese-themed meal.
Try to use usukuchi soy sauce (light-colored soy sauce) if you have some at home, the color of the dip will turn out nicer that way. (If you're using usukuchi soy sauce, you might want to lessen the amount of salt since usukuchi tends to be saltier.)