Asian Cucumber

Vegetables

This short Asian cucumber variety (Cucumis sativus) is cultivated for its tender skin, crisp flesh, and small seed cavity. Unlike Western slicing cucumbers, Asian cucumbers are typically eaten unpeeled and raw in salads, pickled, or lightly stir-fried. Korean and Japanese varieties are especially popular, valued for their refreshing flavor and suitability for pickling. Because they hold up well without peeling or seeding, they are widely used in fresh side dishes, banchan (Korean small plates), and sushi accompaniments.