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.