Japanese cucumber, also known as kyuri, is a type of cucumber native to East Asia, particularly Japan. It is a popular vegetable in Japanese cuisine and is also enjoyed in various other Asian culinary traditions. Japanese cucumbers are typically slender, long, and cylindrical in shape. They are usually smaller and more slender than traditional Western cucumbers.
Japanese cucumbers are often consumed raw in salads, sandwiches, and sushi rolls. They can also be pickled, providing a crunchy and tangy element to dishes.
Due to their mild flavor, they are versatile and pair well with a variety of ingredients.Japanese cucumbers are commonly used as a filling in sushi rolls (maki) and as a garnish for sashimi. Their crisp texture complements the softness of rice and the richness of fish. Finely chopped Japanese cucumber is sometimes used as a component in gyoza (dumpling) fillings, adding a fresh crunch. Thinly sliced or
julienned Japanese cucumbers are often used as a garnish for various dishes, providing visual appeal and a refreshing element.
Overall, Japanese cucumbers are prized for their delicate flavor, pleasing texture, and versatility in the kitchen. They are a staple in Japanese cuisine and are enjoyed in various culinary applications across East Asia and beyond.
How to store:
Store the cucumbers away from fruits that produce ethylene gas (such as apples, bananas, and tomatoes), as this gas can speed up the ripening process. If you've already sliced or cut the Japanese cucumbers, place them in an airtight container or resealable plastic bag. If the Japanese cucumbers are unwashed and whole, you can store them in the vegetable crisper drawer of your refrigerator. Japanese cucumbers are best when consumed within a week or two of purchase. The longer they are stored, the more they may lose their crispness.
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