What is Japanese cucumber?

Japanese cucumber is dark green, cylindrical fruit that contains seeds in the center, surrounded by edible body and skin. Unlike conventional or English cucumber, the outer leather of Japanese varieties contains small white spine, but this exterior is also edible. Although technically categorized as fruit, Japanese cucumbers are described as vegetables and this particular variety is reported to be most consumed in Japan. Rich nutrients, is suitable for slicing, pickling and use in salads.

Member of the Cucurbitaceae Plants family, Japanese cucumber is a botanical cousin for pumpkins, pumpkins, melons and gourds. During the second part of the 18th century, Japanese cucumbers were introduced to western gardeners from seeds obtained from Japan. Today it is grown widely in many Western countries. There are also several different varieties in the Japanese cucumber family and each differs, some of which reach 3 feet (30.48 cm) in Length with a diameter of approximately 2 inches (5.1 cm). However, the most popular type is approximately 8 inches (20.3 cm) and has a tendencyI be very straight, unlike more common, western varieties that often grow in a curved shape. These Japanese varieties also tend to have a very delicate taste, and it is also said that they have a sweeter taste. Some supporters even say they are particularly fragrant.

recognized as food increasing health, the nutritional composition of Japanese cucumber is favorable for those who have low -fat diet. In fact, this variety is not only very low fat, but also has a very low sodium and cholesterol content. It also contains a number of vitamins that include vitamins A, C and K, as well as pantothen, phosphorus, manganese and magnesium.

Japanese cucumbers are suitable for sewing, salads, slicing and for use in various other meals. Usually, due to the high water content and fine taste, this variety is served raw, but can withstand cooking and can be served in some fried meals or soups. In Japan they are greatle served as an appetizer with sushi. It can also be loaded in vinegar, salt and sugar - or submerged in soy sauce, sesame oil and garlic - and is used as a side dish or accompaniment.