Takayama Kyuri

"Takayama Kyuri" is a semi-white cucumber ⁽¹⁾ that has been cultivated in Takayama Village, Gunma Prefecture, for over 150 years. It is three to four times the size of an ordinary cucumber and has a pale yellow-green skin with whitish, blurred patterns.
　Although its skin is thin and tender, the flesh is firm, giving it a crisp texture when eaten fresh and a distinctly juicy, pleasant texture when stir-fried.
　Compared to ordinary cucumbers, it has a subtle grassy aroma, making it popular among a wide range of age groups.

"Takayama Kyuri" is cultivated in Takayama Village, its production area, using the local traditional variety of the same name, "Takayama Kyuri".
　Fruits with a pale yellow-green color, whitish blurred patterns, and white spines, weighing approximately 300 to 500 grams, with curvature of 4 cm or less, and free from pest damage, decay, or deterioration are shipped as "Takayama Kyuri". However, fruits with curvature exceeding 4cm or slight pest damage, provided they show no decay or deterioration, may be used for processing purposes.

Takayama Village is located in northern Gunma Prefecture, surrounded by mountains of about 1,000 meters in elevation. Its farmland lies in hilly and mountainous terrain at altitudes between 420 and 700 meters. Because of the excellent flavor of "Takayama Kyuri", farmers have continued saving seeds on their own farms for generations, preserving the local traditional strain of this cucumber. Today, "Takayama Kyuri no kai" (Takayama Cucumber Association; hereinafter referred to as "the Association"), which was launched in 2014, is playing the central role in preventing crossbreeding, selecting superior plants, and conducting annual seed collection. The collected seeds are distributed only to Association members.
　In Takayama Village, "Takayama Kyuri" has long been used not only for fresh eating and pickles, but also as an ingredient in local dishes such as "Hiyajiru ⁽²⁾" and "Takiyose ⁽³⁾".
　As of 2024, "Takayama Kyuri" is produced by 14 members of the Association, with an annual shipment volume of approximately 8 tons to major supermarkets and home food delivery companies, and about 4 tons supplied to local roadside stations and direct sales outlets.

1. Semi-white cucumber: A group of cucumber varieties whose skin color is lighter than standard dark-green cucumbers, typically green at the tip and whitish at the base.
2. Hiyajiru: A chilled soup seasoned with dashi and miso, often containing cucumber as an ingredient. It is mainly eaten during summer and is also known as a local dish of Miyazaki and Saitama Prefectures.
3. Takiyose: A traditional Japanese dish in which several ingredients are simmered separately and then served together in one bowl. "Takayama Kyuri" seasoning quickly and remains delicious even when chilled.