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japanese cucumber

Japanese cucumber is 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.

And 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. 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.

It has nutritional value that is an excellent source of vitamins K, A, and C, folic acid, potassium, and silica, which is a trace mineral that helps strengthen connective tissue.

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