Cucumber with miso-mustard dressing

Whisk white miso, Dijon mustard and olive oil together.

Add a splash of soy sauce and sweeten with sugar and/or honey; taste for a sweet, savory, mustardy balance.

Toss the cucumbers in the dressing.

Slice the cucumbers holding the knife at a slight angle, about 10 degrees, so the slices fall away to the side instead of riding up the blade and getting cut again.

Sprinkle with a little shichimi togarashi.