Sunomono (cucumber salad) Recipe – Japanese Cooking 101 (2024)

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Sunomono (cucumber salad) Recipe – Japanese Cooking 101? ›

Cucumber, commonly called “kyuri” but also called “kappa” as a sushi ingredient, is rolled with rice and “nori” (dried laver seaweed) in a thin style.

Cucumber, commonly called “kyuri” but also called “kappa” as a sushi ingredient, is rolled with rice and “nori” (dried laver seaweed) in a thin style.

Japanese cucumbers can grow quite long, commonly being picked when they are at least 12 inches. Like other longer varieties, they are thin skinned and have minimal seeds. They are of the sweetest and most flavorful cucumbers.

Sunomono (vinegared things) is a salad that features a rice vinegar or lemon-based dressing and is typically served in small bowls as a side dish or appetizer.

The skin is very tender so there's no need for peeling before eating. They have a distinctive crisp texture that is second to none. Japanese cucumbers have less bitter flavors compared to other common cucumbers. And best of all, with a little effort, they make an excellent item for the home garden.

The Japanese cucumber has several advantages over common cucumbers. It is slender, thin-skinned, void of developed seeds, never bitter and entirely edible. The average harvested length is about four inches, while the cucumber is still young. Its skin is forest green and smooth with longitudinal grooves.

Most eaten vegetables in Japan 2020

According to a survey conducted in February 2020, more than 21 percent of participants stated that cabbage was their most consumed vegetable. Approximately 15 percent responded that they ate onions most commonly.

A few favorites include 'Beit Alpha,' which is grown for its sweet flavor and exceptionally thin skin. 'Suyo Long' is a seedless, mild-flavored variety from northern China that grows about 18 inches long. 'China Jade' has striking yellow-green flesh and long, thin-skinned fruit.

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.

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.

What is Buta in Japanese food? ›

Buta means "pig" or "pork", and don is short for donburi, the Japanese word for "bowl". Butadon originated from the city of Obihiro, Japan.

Answer The Japanese for 'nine cucumbers' is therefore kyuri kyuhon.

Japanese steamed pork patty, also known as "buta niku no mushimono," is a mixture of tenderized ground pork, shiitake mushrooms, ginger, garlic, and green onions. It is simply seasoned with soy sauce, sake, and sesame oil. Additional sesame oil and chopped green onions may be used as optional garnishes.

When stored properly, cucumbers can last up to one week in the refrigerator. This timeframe is applicable to both whole cucumbers and sliced cucumbers. If you're looking for a long-term storage solution, you could try freezing cucumbers.

Differences Between Zucchini & Cucumber. Fruit or Vegetable: Though they may look similar, cucumbers and zucchini do not belong to the same family. Cucumbers belong to the gourd family while zucchini belongs to the Cucurbita family. Technically speaking, cucumbers are considered to be a fruit by many people.

Cucumber in Japanese is actually kyuuri. So what's the deal? Well, kappa is a reference to a spirit in Japanese folklore – and throughout history has somehow become associated with cucumbers when it comes to kappa maki.

Yamaimo and nagaimo can be used interchangeably in many dishes, but nagaimo has a more liquid, loose texture while yamaimo is stickier and paste-like. I prefer to use yamaimo in recipes that call for grated yam, and nagaimo in cooked dishes or finely julienned — plus it's less expensive.

the Japanese word for okra.