Japanese Cucumber Salad Recipe (Sunomono) - Sweet & Tangy (2024)

FAQs

Do you eat skin of Japanese cucumber? ›

Japanese cucumbers are mild and crunchy, with an unsweet melon-like flavor. The skins can also be eaten, although you could peel them in alternating green stripes for aesthetics.

Start from seed outside in full sun when soil has warmed to 65 to 75 degrees F (18 to 23.8 C). Soil should be well-draining and nutrient rich, with some additional water-holding capacity. Work in compost well before planting for the best cucumber-growing soil. Plant in hills or in rows, or even into a large container.

The flesh varies in color from white to pale green and contains no developed seeds. Japanese cucumbers have a mild and refreshing, sweet, vegetal flavor with subtle melon-like, green nuances. The cucumbers also contain a less bitter taste than other cultivars, providing a more pleasant eating experience.

Happily, salting cucumbers requires only 20 minutes or so and virtually no effort: You just put them in a colander or strainer, toss them with a big pinch of salt or two — the exact quantity doesn't matter, since most of the salt will flow away with the liquid — and let osmosis do its thing.

Cucumbers contain upto 96% water content, which can keep you hydrated and meet daily needs. Getting enough water through fruits and vegetables ensures that cells get proper nutrition, you fight off exhaustion and stay energized through the day. Hence, cucumbers make for a good snacking option as well. Yes!

However, eating too much of anything can cause discomfort. Eating large amounts of cucumber in one sitting may lead to stomach pain or distress. In general, it's best to eat a few ounces of cucumber at a time to prevent stomach discomfort.

Cucumber grows fast and produces a lot of foliage, so its no surprise that it is a fairly hungry plant and likes fertile soil. Cucumbers grow quite well in containers and several varieties have been produced specifically for this. They will be more productive in larger containers (at least 12" in diameter).

Harvest. Cucumbers will be ready to harvest seven to 10 days after flowering. It's important to harvest fruit at the proper time to maintain plant vigor.

Usually, cucurbitacin stays in the stem and leaves, but it can work its way into the fruit, causing bitter cucumbers. Cucumbers tend to grow bitter when the plant is under stress from inconsistent water, fluctuating temperatures or poor soil. The higher the level of the compound, the more bitter the fruit.

Striped Armenian (aka Painted Serpent)

Striped Armenian is one of the sweetest cucumbers. It has small seeds and thin skin.

Why not to eat bitter cucumber? ›

But in humans, excessive cucurbitacin can cause digestive distress. Wild plants tend to have higher levels of this naturally occurring substance than varieties bred for human consumption.

Salt – It draws moisture out of the cucumbers, giving them a crisp, pickle-like texture. It also makes the flavors in this salad pop! Fresh dill and chives – Dill is a classic ingredient in a cucumber onion salad, as its sour flavor pairs perfectly with the sweet and tangy vinegar dressing.

What Makes Cucumbers Bitter? A specific compound called cucurbitacin is responsible for the bitter flavor. "Cucurbitacin is generally more concentrated in the skin and towards the stem end of the fruit," says Tucker Taylor, director of culinary gardens at Kendall-Jackson Wine Estate & Gardens in Sonoma County.

This salt treatment draws water out of the cucumbers and flavors them, so it's critically important. After layering or mixing in plenty of sea salt, I cover the salted cukes with ice cubes and a tea towel and forget about them for a few hours.

Nutrients: Cucumbers provide few calories but a lot of vitamins and minerals. Cucumbers also have high water content. Cucumbers should be eaten unpeeled to enhance their nutritious value. The quantity of fibre, as well as key vitamins and minerals, is reduced when they are peeled.

The texture of the seeds is minimal, so Japanese Cucumbers are considered seedless. It's also on the drier side compared to other cucumbers that can be very watery. This cucumber is used in a wide variety of delicious Japanese dishes and it's usually eaten raw.