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Inventory, 10 lbs : 7.19
This item was last sold on : 08/18/18
Japanese cucumbers are cylindrical, slender, and long, ranging 15 to 30 centimeters in length. Its skin is thin, dark forest green, and smooth with longitudinal grooves. The inner flesh has a few edible seeds and is crisp and succulent with bright, melon-like flavors.
Japanese cucumbers are available year-round.
Japanese cucumbers, botanically classified as Cucumis sativus, are members of the Cucurbitaceae family, which also includes melons, gourds, squashes, and pumpkins. Also known as Kyuri, Japanese cucumbers contain ninety-six percent water, and the flesh can be up to twenty degrees cooler than the outside skin, a survival skill that is quintessential to the growth of the fruit in hot climates. This temperature difference also makes the Japanese cucumber a favorite summer ingredient because it provides a cooling sensation and added hydration when consumed.
Japanese cucumbers are an excellent source of vitamins K, A, and C, folic acid, potassium, and silica, which is a trace mineral that helps strengthen connective tissue.
Japanese cucumbers are best suited for raw applications. They can be consumed whole or sliced as a salad, crudité, or sandwich ingredient. Japanese cucumbers are known as a cooling ingredient, utilized to contrast spicy and hot foods. Classic preparations include gazpacho, ceviche, sushi, sashimi, and bento. Japanese cucumbers are also popular for pickling and serving as a side dish or as a snack. Japanese cucumbers pair well with tomatoes, citrus, rice, raw seafood, cured and smoked fish, melons, yogurt, chilies, pepper, and mint. Japanese cucumbers will keep for a couple of days when stored in a paper towel, in a plastic bag, and kept in the refrigerator.
Japanese cucumbers in pickled form are an essential component in Japanese cuisine. Often served with rice and miso soup, the Japanese believe pickles provide a variety of health benefits along with colors, flavors, and texture to balance main dishes. Japanese cucumbers are turned into pickles though an ancient pickling method called Shiozuke where the cucumbers are weighted down, layered in salt, and left to ferment. Kyuri asazuke, or salt-pickled cucumbers, are a popular street food during the summer in Japan.
Early Japanese cucumber varieties were developed in Japan with cultivated varieties from China. Today Japanese cucumbers are available in farmer markets and specialty grocers in Asia, Europe, and the United States.
Restaurants currently purchasing this product as an ingredient for their menu.
|Pacifica Del Mar||Del Mar CA||858-792-0505|
|La Costa Resort & Spa Main Kitchen||Carlsbad CA||760-930-7063|
|Rustic Root||San Diego CA||619-232-1747|
|Michele Coulon Dessertier||San Diego CA||858-456-5098|
|Fishery||San Diego CA||858-272-9985|
|Herb & Wood||San Diego CA||619-955-8495|
|Top of the Market||San Diego CA||619-234-4867|
|Fire Station 3||San Diego CA||619-531-1569|
|The Shores||La Jolla CA||858-459-8271|
|Shipping Order||San Diego CA||619-295-3172|
|San Diego Yacht Club||San Diego CA||619-758-6334|
|Sushi Ota||San Diego CA||858-270-5047|
|Firefly Beach||San Diego CA||619-222-6440|
|Dija Mara||Oceanside CA||760-231-5376|
Recipes that include Japanese Cucumber. One is easiest, three is harder.
|Rambling Spoon||Chinese Smashed Cucumbers|
|Savor the Best||Black Rice Sushi Rolls|
|Umami Girl||House Special Roll|
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