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◎ This post was translated from Japanese with translation software.
Mou-ui“ is an Okinawan dialect word meaning ”field“ or ”hair“ and ‘ui’ meaning ”melon. It is a black warty cucumber of the South China type, and is cultivated in the open (i.e., it is allowed to crawl on the ground) without supporting it.It is said to have been brought from South China around the 15th century. In Okinawa, it is a typical summer cucumber and is sold in stores from July to October.
As you can see in the photo, maui has a reddish-brown skin with a fine mesh pattern. Its size is about the same as a petite woman's arm.
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On the right is a cut of maui. The flesh is slightly thicker and the seeds are arranged in a triangular shape. It is a member of the cucumber family, but the fruit is tighter than a cucumber and has a lighter flavor and does not have a foul smell, probably because it is harvested after it is fully ripe.
A typical dish is “mawimbusi” (also called mawimbusar). Peel the skin, remove the inner flesh, cut into bite-sized pieces, fry in oil, and then simmer in miso. It can also be used as a pickle with brown sugar, sliced into thin slices and used as an ingredient in vinegared dishes and miso soup. As a vegetable introduced from China, it goes well with Okinawan and Chinese cuisine.
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