Caviar in Cucumber Baskets

Kyūri no Ikura-Zumé


Preparation info

  • Makes


    • Difficulty


Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

These charming, elegant little hors d’oeuvres are meant to be consumed in just a bite or two.


  • 1 unwaxed cucumber, about 5–6 ounces
  • 2 ounces ikura (salmon roe)


Wash the cucumber well and slice off about ½ inch from the stem (darker green) end. Using this stem piece, rub the cut surface in circular motions until a thick white foam appears; rinse it away. This is what the Japanese call aku nuki or “bitterness removal.” Trim off the flowering (lighter-col