Instructions: Wash, then pare each cucumber decoratively, making vertical stripes with a fork. Cut off tips. Cut each into 2 1/2 inch lengths, then cut each piece in half diagonally. With the tip of a teaspoon, make a small hollow in the center of the diagonally cut side of each cucumber piece. Just before serving, fill with 1/2 teaspoon of tobiko. Arrange decoratively.

Note: Japanese cucumbers are less juicy, skinnier and have smaller seeds than regular or Armenian cucumbers, which will not work with this recipe. Find Japanese cucumbers at Asian markets.

(Kodansha)

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