Method

Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon.

Using a food processor or sharp knife, better yet a mandoline (the Japanese make a fine one) cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.

Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve.

Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.

Makes 4 servings, about 1 cup each.

Contributor: Kazuko Yamaguchi

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About the Japanese mandoline:  The mandoline is a very wonderful took, used in Japan in every household.  Nothing makes food as beautiful as a mandoline and Japanese cooking calls for beautiful food.