"Japanese cucumbers (named "Kyuri" in Japan) are slender, dark green vegetables that can vary in length from about 6 to 12 inches, whereas English cucumbers that have a lighter green color and longer length. Like English cukes, Kyuri - and many other species of edible cucumbers - have been bred to achieve lower levels of cucurbitacin in an effort to reduce bitterness."
"While English cucumbers are quite mild, Kyuri are instead revered for their sweet taste and flavor that's reminiscent of melons, which can add complexity to salads. Their crunchy and firm texture are another thing that makes them different from English cucumbers. Plus, the thin skin and lack of seeds of Kyuri also make them perfect to enjoy raw in salads."
More than 50 cucumber varieties exist, including English, Garden, Gherkin, Kirby, and Persian. Japanese cucumbers (Kyuri) are slender, dark green, and typically 6 to 12 inches long, while English cucumbers are lighter and usually longer. Kyuri and many edible cucumbers have been bred to reduce cucurbitacin and bitterness. Kyuri are prized for a sweet, melon-like flavor, crunchy firm texture, thin skin, and minimal seeds. High water content makes Kyuri refreshing in salads and central to sunomono. Kyuri also perform well in slaws, potato salads, Thai smashed cucumber, sushi rolls, sandwiches, wraps, and pickling preparations, often requiring no peeling or deseeding.
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