The cucumber is originally from India where it has been cultivated for over 3,000 years. There is a reference to people eating cucumbers in the ancient story of Gilgamesh. From India, the cucumber spread to Greece, then Italy where became favored by the Romans, and it eventually appeared in China. Japanese Cucumbers are widely used throughout Asia. As members of the gourd family, cucumbers (in general) are cylindrical in shape, green-skinned and have edible seeds surrounded by mild, crisp flesh.
Some Japanese Cucumbers are green, large and some are no more than 6 inches in length. A thin, bumpy skin covers flesh with a fresh, slightly sweet flavor. Japanese Cucumbers can be eaten raw in salads or combined with vegetable in side dishes. Japanese Cucumbers are often sliced paper thin and used as a pickled appetizer for sushi and sashimi. Cucumbers are low in Saturated Fat, with very little Cholesterol and Sodium. They are also a good source of Vitamin A, Pantothenic Acid, Magnesium, Phosphorus and Manganese, and a great source of Vitamin C, Vitamin K and Potassium. Varieties of Japanese cucumber are - Salad Cucumber and Gerkin Cucumber Used raw in salads, dips, sandwiches, sushi, and in oriental cooking.