Ectheng Mart & Frozen Cameron Highlands Japanese Cucumber

Japanese cucumbers are consumed frequently during the summer, especially during their peak season, because to their cooling qualities and adaptability. They are eaten raw by the Japanese in salads, side dishes like sunomono salad, sushi rolls, rice bowls, and hiyashi chuka. Shiozuke, a salt-cured Japanese pickle, is another way to pickle it. Additionally, it can be prepared in miso soup and stir-fried. Additionally, they don't make as much gas when eaten as conventional cucumbers, hence the term "burpless cucumbers."

Although you could peel them in alternating green stripes for aesthetics, the skins can also be eaten. You can enjoy them by slicing them thinly and dressing them simply with soy sauce, rice vinegar, and sesame oil. Regular cucumbers can be substituted for Japanese cucumbers. Include in slaws, salads, sandwich stuffing, and other dishes. Given that the vegetable is primarily water, be sure to drain any extra liquid.