Kyuri contain 96 percent water and their flesh can be up to 20 degrees cooler than their skin, a technical trademark that is quintessential to the fruits growth and survival in hot climates.

Here is an example of a Japanese cucumber and mushroom stock quickly pickled. The green seen in the photo (shredded) is finely sliced shiso leaf. The process is salt, sugar and vinegar, and the end result is delicate and delicious.

So the secret is the Japanese cucumber which has several advantages over common cucumbers. It is slender thin-skinned and void of developed seeds. It’s never bitter and entirely edible and the skin’s flesh is crisp, crunchy and firm.