Japanese Cucumber

Japanese Cucumber (Cucumis sativus) is a variety of cucumber known for its thin, dark green skin, crisp texture, and mild, slightly sweet flavor. It is often longer and more slender than the common cucumber, with fewer seeds, making it ideal for raw consumption. Japanese cucumbers are commonly used in salads, sushi, and pickles, and are a popular ingredient in Japanese and Asian cuisines. The smooth, thin skin is edible, and the cucumber is often enjoyed for its refreshing crunch and ability to absorb flavors. Rich in water content, fiber, and vitamins like vitamin K, Japanese cucumbers are hydrating and offer various health benefits.