Japanese cucumbers are used in the same manner as garden cucumbers. These types of cucumbers taste identical to garden cucumbers yet contain undeveloped edible seeds.
Japanese cucumbers are best used in the summer when the fruit is in season. The most common way to use the cucumbers is in salads with other fresh produce, including tomatoes, lettuce, carrots, alfalfa sprouts and kale.
Quick-pickled Japanese cucumbers are popular appetizers that are usually served right before a meal or with a meal. The 15-minute recipe involves mixing soy sauce, sesame oil, sugar, rice vinegar, scallions and black sesame seeds in a medium-sized bowl. Halved and thinly sliced Japanese cucumber is added to the bowl, which is left out at room temperature until it is ready to serve.
Thinly sliced Japanese cucumbers are widely used in sushi rolls and are often served in sushi restaurants alongside sashimi. Sushi chefs also use shaved Japanese cucumbers to create exotic sushi and sashimi combination plate decorations.
Japanese cucumbers are members of the Cucurbitaceae family, which also includes pumpkins, gourds, squash and melons. The flesh of the cucumber can be up to 20 degrees cooler than the skin. An entire Japanese cucumber can contain up to 96 percent water.