Cucumbers

Cucumbers have a long history of cultivation, shown by their mention in “Koka-shunju” (1707), a farming guidebook written about agriculture in Kanazawa and its adjacent areas. Recently a breed with thin skin and a less grass-like smell has been cultivated; its crisp and juicy texture is suitable for eating fresh. Cucumbers are harvested from early April to July in spring and September to December in fall. Kaga thick cucumbers feature a large, round shape and vivid green color. They are one of the Kaga vegetables, and are mainly used in warm dishes dressed with a thick starchy sauce. They are also eaten raw as pickles and in salads.