The Ryukyu Cucumber, also known as “Mohui,” is a traditional vegetable from Okinawa, Japan, originally from Western India. It’s part of the gourd family, but unlike a cucumber, it’s larger, brown, and roundish. Despite its name, the “red gourd,” its skin is brown. The inner flesh is white, firm, and mildly aromatic, providing a crisp texture when sliced. Its cultivation is specific to Okinawa, making it a unique component of the region’s culinary heritage.

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