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Kaga futo-kyuri cucumber


A genuine Kaga vegetable, which originated and has been cultivated in Kanazawa. Unlike a regular cucumber, which can be eaten whole, it is cooked with its peel and seeds removed. The standard recipe is ankake: the cucumber is simmered in dashi-stock to absorb the seasonings well, and the stock is thickened at the end with starch. This dish makes the best use of its thick, soft flesh. It goes down the throat smoothly, and is very good to eat chilled on a hot day. Recently, it has become popular as an ingredient for dishes such as curry, soup, vinegared dishes, and salads.

Best season 4 5 6 7 8 9 10 11 12 1 2 3
Production site Kahoku City, Kanazawa City
Yield/Delivery amount 496 tons
Appearance Roundish rugby-ball shape, bright green
Size 22 - 27 cm in length, 6-7 cm in diameter
Raw/Cooked Cooked / Raw
Serving suggestions Simmered, vinegared, salad
Type of dish Japanese/ Western/ Chinese


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