Cucumber jackstraws with furikake

An extremely delicious variation on the classic meringue, with a wink and a nod to the familiar pick-up-sticks game. Here, we use dried egg whites mixed with cucumber juice. This way, you replace the classical egg white with a base that has a specific flavour. This application gives a very nice structure; it is crispy, but melts instantly on the tongue, releasing all its flavours. The Furikake (blend of seaweed and seasonings) creates an alluring Japanese taste that combines perfectly with the cucumber.