Hime Cucumber
Estimated Inventory, ea : 0
Description/Taste
Hime cucumbers are small in size, averaging 14 to 15 centimeters in length, and have a cylindrical appearance with blunt, curved ends. The variety is typically straight in shape but can sometimes be slightly curved and have a uniform thickness. The skin is thin, taut, and firm, ripening to green or dark green hues. The skin also has a faint sheen and soft feel, covered in ridges extending the length of the cucumber and prominent spines that can be dull or feel sharp. These spines are easily rubbed off before consumption. Underneath the surface, Hime cucumbers have a pale green flesh with a dense, solid, crisp, aqueous, and succulent consistency. The flesh is also seedless, a distinct characteristic of the small cucumbers. Hime cucumbers are edible raw and have a mild, sweet, green, and subtly vegetable taste.
Seasons/Availability
Hime cucumbers are available year-round, with a peak season from December to January.
Current Facts
Hime cucumbers, botanically classified as Cucumis sativus, are a Japanese varietal belonging to the Cucurbitaceae family. The cultivar was commercially released in the late 20th century for its small size, sweet taste, and versatility. Hime cucumbers are about half the size of standard commercial cucumbers in Japan and are only grown in limited quantities using specific cultivation practices, making them rare in retail markets. The petite-sized cucumbers are fast-growing, and farmers must harvest the cucumbers at least twice a day, once in the morning and once in the evening, to keep the cucumbers small and ideal. Hime cucumbers are grown year-round in greenhouses in three regulated cycles and in outdoor sheltered settings seasonally in the winter. The variety is sometimes known as Himekyuri and Himekyu cucumbers in Japanese markets and is a sought-after cultivar for its uniform characteristics. Since their release, Hime cucumbers have been a specialty culinary ingredient primarily sold throughout Japan for use in fresh preparations.
Nutritional Value
Hime cucumbers are a source of potassium to balance fluid levels within the body and fiber to regulate and stimulate the digestive tract. Potassium is also viewed as a mineral that can help reduce swelling in the body, especially on hot summer days. Other minerals include phosphorus, which helps support bone health, and magnesium, a nutrient that assists in energy production and nerve functions. Hime cucumbers also provide vitamins C and K to strengthen the immune system and aid in faster wound healing. Beyond vitamins and minerals, Hime cucumbers contain high water content and are viewed as a natural source of hydration.
Applications
Hime cucumbers have a mild, sweet, and vegetal taste suited for fresh preparations. The variety is nicknamed a miniature cucumber in Japan and is a favored snack for its small size. Hime cucumbers are also easy to prepare and can be washed and served raw. In Japan, Hime cucumbers are commonly served with miso or mayo-based dips as appetizers. The cucumbers are also quick pickled as a tangy condiment. It is recommended to pickle the cucumbers only for 2 to 3 hours instead of overnight to preserve the variety’s delicate flavor. There are many styles of pickling cucumbers throughout Japan, and popular recipes include kimchi-style pickling, spicy pickles, or pickling in a ginger-based sauce. Hime cucumbers are also sliced into salads, tossed in sauces and served as a refreshing side dish, or used whole in the middle of sushi rolls. While less common, cucumbers can also be chopped and stirred into chilled noodle dishes, incorporated into cold soups, or added to bento boxes. Hime cucumbers pair well with sesame oil, miso, mirin, soy sauce, broccoli, radish, and seafood such as octopus, fish, and crab. Whole, unwashed Hime cucumbers will keep for a few days when wrapped in a paper towel and stored in a sealed container in the crisper drawer of the refrigerator.
Ethnic/Cultural Info
Hime cucumbers are one of the top five vegetables grown in the Tochigi Prefecture, according to JA Zen-Noh Tochigi. The variety is labeled a “Tochigi Koedo Brand” or “Tochigi Regional Brand” by the Tochigi Agricultural Products Marketing Association and was chosen as a vegetable to be recognized as a regional-specific product in the early 21st century. Hime cucumbers are valued for their limited quantities, as it has been reported that less than seven farmers grow the variety yearly in Tochigi City. Hime cucumbers were also named to promote their high-quality nature. “Hime” roughly translates from Japanese to mean “princess” and was given to the variety for its endearing, petite size and careful cultivation. It was also hoped that the name would create a premium brand image for the specialty cucumbers. Hime cucumbers are rigorously evaluated before being sold in markets. Only cucumbers that have met specific size and appearance standards are sold under the Hime name. Cucumbers not meeting these requirements are sold as B-grade products for other purposes.
Geography/History
Hime cucumbers are native to Japan and have been cultivated in the Tochigi Prefecture since the late 20th century. Much of the variety’s history is unknown, but Hime cucumbers were promoted in Tochigi in the 1990s and were initially viewed as a novelty in commercial markets. In 2004, Hime cucumbers were selected by the prefecture’s marketing association as a branded specialty product, and the variety has increased in awareness and popularity as promotional efforts have expanded to reach markets across Japan. Today, Hime cucumbers are only commercially produced in Tochigi City in the Tochigi Prefecture in Japan and are cultivated in limited quantities as the region's signature product. The variety is sold through select fresh markets and wholesalers in Japan, especially in Tokyo, as Tochigi City lies just north of the capital and can be easily accessed by roadways and trains. Hime cucumbers are also occasionally grown in Japan and exported to other Asian markets, including Singapore.
