Use a vegetable peeler to peel the cucumbers and cut into three lengths, then in half. Place the cucumbers in a bag.

Finely chop the cucumber peels.

Finely slice, then julienne the ginger.

Heat a small frying pan over medium heat, add sesame oil, and add the cucumber peel from Step 2 and the Step 3 julienned ginger. Stir-fry until the cucumber peels become wilted.

Turn off the heat and add the * seasoning ingredients while still hot. Let sit until cooled.

While waiting for it to cool, cut the leek into 5 cm lengths, then cut each length in half lengthwise. Remove and finely chop the core.

Add to Step 5 and mix. Julienne the remaining white parts of the leek.

Put the julienned white parts of the leeks in a bowl of water and soak for 10 minutes, changing the water once. Drain.

Once Step 7 is cooled, pour in the cucumbers from Step 1 and lightly rub to mix. Close the bag, pushing out extra air, and chill in the refrigerator.

Let chill in the refrigerator for at least an hour (or a half a day). It's more delicious the longer it's chilled. Transfer to a dish, top with the leeks from Step 8 and it's done.

This is how I cut, peel, and chop the cucumbers. Do it as you like. The pictured dish was marinated for 3 hours.