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.
Related Recipes From Food Network
- Ice Cold Saketini
- Cucumber Sake Shots
- Cucumber Salad
- Cucumber, Tomato and Red Onion Salad
- Pickled Cucumber and Red Cabbage
Related Content From Cooking Channel
- Miyoko McPherson's Japanese Pickled Cucumbers
- Crab and Avocado Salad with Japanese Dressing
- Smoked Salmon and Cucumber Tartine
- Tzatziki: Cucumber Yogurt
- Cold Cucumber Soup with Louisiana Oysters on the Half Shell and Osteria Caviar