Resembling an English (hothouse) cucumber, this vegetable is long and slender with a prickly skin distinguished by tiny white spines on a green background. Unlike the English cucumber, the Japanese variety has some seeds, though not as many as the common cucumber. Its flavor is mild and sweet. The Japanese cucumber, also called kyuri, is available in Asian markets and some specialty produce markets. Refrigerate, tightly wrapped, for up to 1 week. Use as you would the common cucumber.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.