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The Japanese sea cucumber is found along the coast of Russia, China, Japan and Korea.The range extends from Alaska and Sakhalin Island to the Amami Islands, Japan. [3] The red morphs are found on gravel beds offshore at depths of 40 metres (130 ft) or deeper while the other two colours are found intermingled on muddy and sandy bottoms at shallower depths. [3]
The Philippine balatan or sea cucumber breeding/harvesting. Sea cucumbers destined for food are traditionally harvested by hand from small watercraft, a process called "trepanging" after the Indonesian Malay word for sea cucumber teripang. [3] They are dried for preservation, and must be rehydrated by boiling and soaking in water for several days.
Cucumber benefits. Cucumbers consist of 95% water, making them a hydrating fruit (yes, they are a fruit because the seeds are on the inside).
Cucumber salad: "Make a refreshing salad by slicing cucumbers and combining them with cherry tomatoes, red onions, olive oil, vinegar, and a sprinkle of salt and pepper."
Konowata. Konowata is a kind of shiokara (fermented salted seafood), made from sea cucumber intestines. It is one of Japan's Chinmi (rare taste).. The Noto Peninsula, [1] Ise Bay, and Mikawa Bay have long been known as production centers, but today it is manufactured in various regions, including the Seto Inland Sea.
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Japanese asazuke pickled cucumbers sold as street food on Enoshima island Pickling with brine , sugar, vinegar , and spices creates various flavored products from cucumbers and other foods. [ 22 ] Although any cucumber can be pickled, commercial pickles are made from cucumbers specially bred for uniformity of length-to-diameter ratio and lack ...
Young jiaogulan plant Jiaogulan vines with seeds. Gynostemma pentaphyllum, also called jiaogulan (Chinese: 绞股蓝; pinyin: jiǎogǔlán; lit. 'twisting blue plant'), is a dioecious, herbaceous climbing vine of the family Cucurbitaceae (cucumber or gourd family) widely distributed in South and East Asia as well as New Guinea.
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