Cucumber
One of Japan's representative summer vegetables, often enjoyed fresh for its refreshing taste
What are cucumbers?
Cucumbers (きゅうり in Japanese) are a member of the gourd family, harvested while still immature. It is characterized by its crisp texture and refreshing taste. There are varieties with spiky surfaces and those without spikes that have been improved for easier consumption. While there are thicker varieties, Japanese cucumbers are typically long and thin. They are often sliced thin and eaten in pickled dishes or salads.
Nutrition facts
Cucumbers are very water-rich, making them ideal for hydration. They also contain a lot of potassium, which helps to expel sodium from the body and regulate blood pressure. This helps prevent high blood pressure and relieve swelling. Cucumbers also contain folic acid, which is necessary for cell production and repair, making them a good source of nutrition for pregnant women and growing children.
Cucumbers are very low in calories, making them an excellent bulking food for people who want to restrict their calories. Cucumbers also contain phospholipase, a fat-decomposing enzyme, and citrulline, an amino acid that improves blood flow. In traditional Chinese medicine, they are believed to have a cooling effect on the body, making them a particularly recommended food during hot weather.
Storage to prevent food loss
Wipe off moisture well, wrap the cucumber in a paper towel, place it in a plastic bag, and store it upright in the refrigerator. For freezing, slice thinly, sprinkle with salt, knead, let sit for a while, squeeze out the water, and place in a plastic bag.
Trivia
Cucumbers are low in calories, with 14 kcal per 100 grams (approximately one cucumber), and are registered in the Guinness Book of World Records as the "Lowest calorie fruit."
Cooking Basics
Place a washed cucumber onto a cutting board, sprinkle on some salt and roll the cucumber in the salt. Doing so will remove the stipples (bumps) and refresh both the color and flavor. This preparation method is called “itazuri” in Japanese. The recommended amount of salt for 1 cucumber is about 1/2 to 1 tsp. After performing itazuri, quickly rinse off the cucumber and then cut up.
Cut the cucumber vertically in half, and then thinly slice cut-side down at an angle from end to end.
Cut the cucumber at consistent widths from end to end. This is also called an edge cut when used for cucumbers or Japanese long onions.
Cut the cucumber in half vertically, and slice cut-side down at consistent widths from end to end.
Thinly slice the cucumber at an angle, gradually slide and stack the slices, then finely cut into thin sticks from end to end.
Cut off both ends, and rotate the cucumber as you chop from end to end.
Cut off both ends, and then slice from end to end at consistent widths.
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15min
185kcal
1000mg
