Fresh Japanese cucumbers locally grown in Hawaii, sold in a convenient 5-count pack. Japanese cucumbers are prized for their elongated, narrow profile, glossy skin, and exceptional crispness. They feature tiny seed cavities, making them less bitter and more tender than standard slicing cucumbers. Popular varieties grown in Hawaii include the Unagi, Soarer, and Shintokiwa, all sharing the same hallmark characteristics of mild flavor, thin skin, and a burpless, nearly seedless interior.

These cucumbers are delicious eaten raw with the skin on, sliced into salads, used for sushi rolls such as Kappa Maki, or served alongside dips. Their refreshing flavor and tender texture make them a staple in Japanese and Hawaiian cuisine alike. They can also be diced into tuna or chicken salads, used in cold gazpacho, or pickled for refrigerator pickles.

Japanese cucumbers are approximately 96% water, making them one of the most hydrating vegetables available. They are a good source of vitamins C, K, E, and A, as well as potassium, magnesium, folic acid, calcium, and iron.