I am so thrilled that the Japanese cucumber plants that I bought from Neil at the Kinoole Farmers Market a couple of weeks ago have already produced two beautiful cucumbers that we have enjoyed and added to salads already. It gives me great confidence that I am actually able to grow my own food! If you have checked the prices at the market lately, one small Japanese cucumber can cost about $2.50 and a large one, up to $5.
The variety I have is called “unagi,” which is a freshwater eel. It is a glossy, spineless cucumber with tiny seed cavities with a crisp texture and excellent flavor.
Johnny Seed Company has the seeds for planting with this statement: “Unagi is the cucumber we didn’t know we needed, but now can’t live without.”
The unagi variety is a prolific yielder, with straight, uniform fruits, about 9- to 11-inches long.
However, according to Johnny Seed Company, these seeds are not allowed in Australia, New Zealand, Japan, Taiwan and Korea “due to biosecurity concerns, specifically the risk of introducing unwanted plant diseases and potentially invasive weed species. These countries have strict import regulations to protect their agricultural industries and ecosystems from potential harm.”
Apparently, certain cucurbitaceous seeds, including cucumber seeds, can harbor pathogens which can have diseases that could impact other crops, vegetable gardens, and even the wider environment. There is also concern that some seeds may carry invasive weeds.
Unagi cucumber plants need 6 to 8 hours of sunlight for optimal growth and flavor. There should be good drainage with a pH of 6.0-7.0. When the plants were just seedlings, I watered them twice a day as the soil needs to be consistently moist.
Unagi cucumbers are parthenocarpic, which means they can produce without pollination. Therefore, as the plant is growing, even only about a foot long, you can see first flowers, then tiny cucumbers starting to form. That is exciting and a confidence builder that perhaps you may have a green thumb. But because they do not need insects to pollinate them, it also means that there is an absence of insects that could cause stings that create deformed fruit.
If you have curling cucumbers, which might happen in Volcano, it is because the temperature is too cold. Cucumbers grow best when the temperatures are above 65 degrees because the colder weather may affect the flower bud differentiation and lead to development of curved cucumbers.
Cucumbers are an excellent source of vitamins C, K, E, and A, as well as potassium, magnesium, folic acid, calcium and iron.
They are approximately 96 percent water, which makes them one of the most hydrating foods.
In Japan, there is a folklore from Kyushu about cucumbers. “Kappa, translated to either “water sprite: or “river child,” are said to be small creatures that live in or around water, such as rivers, lakes or swamps. Some say they look like monkeys, others say they look like turtles, but all agree their favorite food is cucumber. They are excellent swimmers and can drag people into the rivers. Offering cucumbers to them is believed to appease them and prevent them from harming people. Although they are naughty, they are said to be polite with deep bows and respect for politeness.
Kappa sushi are rolls with cucumber, named after them.
Kappa Maki (Cucumber Sushi Roll)
For sushi rice:
3 cups cooked short grain rice
40 ml rice vinegar
1 tablespoon sugar
3/4 teaspoon salt
For the sushi rolls
1-2 Japanese cucumbers
Place cooked rice in a container and add the rice vinegar, sugar and salt that was heated to dissolve the sugar. Mix well and gently, so as not to smash the rice.
Wrap a bamboo mat with plastic wrap and have a bowl of water mixed with a little rice vinegar and salt on the side.
Lay a nori sheet, shiny side down, on the bamboo mat. Add one cup of rice to the center of the nori sheet and wet your fingers with the vinegar water.
Spread the rice using your fingers, evenly across the nori sheet.
Sprinkle about a 1/2 teaspoon of sesame seeds onto the rice evenly across.
Turn the nori sheet over so the rice is facing down. Move the nori sheet close to the edge of the bottom of the mat.
Thinly slice the cucumber, as long as possible to fit the length of the nori. Place one piece of cucumber in the center of the rice.
Grab the bottom edges of the mat with your thumbs and hold on to the topping with your other fingers.
Roll into a tight cylinder and lift the edges of the bamboo mat to present it from rolling into the roll together with the filling. The mat should look like the letter C from the side as you roll forward. Keep rolling forward using a little pressure and let go when the roll is done.
Cut the roll in half and then into thirds.
Serve with soy sauce and wasabi.
Cucumbers are native to India, who cultivated them over 3,000 years ago. They were brought over to China and Japan in the 10th century.
There are other varieties of Japanese cucumbers, all with the similar characteristics, generally smaller, narrow, elongated, slightly tapered, tender, less bitter, available year round, with no developed seeds.
• Soarer grows to about 8 inches, and is easy to grow, with great flavor and well-suited for warmer climates.
• Palace King is a vigorous producer.
• Summer Dance is high yielding.
• Southern Delight is heat and disease resistance.
• Tasting Green is burpless, known for its crunch and sweet flavor.
• Shintokiwa are disease-resistant and burpless.
Email Audrey Wilson at audreywilson808@gmail.com.
