The crunchy, succulent flesh feels like a watermelon when you bite into it, but lacks the sweetness. Japanese cucumbers showcase a very slight bitterness, ample freshness and are completely edible.
A lot similar to the English cucumber, this variety is thin-skinned and is devoid of developed seeds. It is a delight to consume as you don’t have to bother with peeling or seeding it!
It can be cultivated all year around; thus, you can enjoy it any time of the year.
All you’ll need to whip up a quick, delicious Japanese cucumber salad are 2 medium cucumbers, 1/4 cup rice vinegar, 1 teaspoon sugar, 1/4 teaspoon salt and 1 tablespoon toasted sesame seeds. Slice the cucumbers in half, lengthwise. Using a food processor or sharp knife, cut into very thin slices. Place the slices in a double layer of paper towel and squeeze gently to remove any excess moisture. Mix the vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.