- Seasonal season
- Main production area
- Miki, Takamatsu, Ayagawa, Mitoyo, Kannonji
Whether grown outdoors or in greenhouses, cucumbers are produced year-round in Kagawa, but their peak season is from summer to autumn. Summer and autumn cucumbers grown in mountainous areas where there is a large temperature difference between day and night are said to be of high quality. In recent years, growers have focused on producing the “shiroibo” variety of cucumber, known for its thin, crisp skin and green color that covers the entire vegetable.
Freshness is the key to a great-tasting cucumber. A fresh cucumber is firm all over, and the tapered bumps on its surface hurt a little to the touch. The fresh, juicy taste of cucumbers can be enjoyed when added to salads or dipped in kinzanji miso, but they can also be boiled or stir-fried for a deeper flavor. Whether pickled with mustard (karashizuke), or even pickled in beer, cucumbers can always be found livening up dining tables in Kagawa.