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 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 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.