Probably this is not even worth posting but just in case I run out the items to post. This is obviously the same as “morokyu” もろきゅう but given a French name. For cucumber, I used American mini-cucues which was cut into a flower-shaped cup so that it can hold moromi miso もろみ味噌. I also made small boats of celery after I removed the strings or veins. As usual, I also used Campari tomatoes after skinning and cutting the top criss-cross halfway through. My wife particularly liked tomato and miso combination.
You could use other vegetables such as carrot, cabbage leaves, lettuce, radish etc. Besides moromi miso, you could make other flavored miso for dipping.