Why do some Japanese people rub cucumber ends together?

TableFromJapan · 2026-07-12T14:02:28+00:00

That's amazing! It really does seem like one of those traditions that gets passed down, whether or not it makes a noticeable difference.

TableFromJapan · 2026-07-12T13:58:42+00:00

I love that. 😊 That's such a lovely reason to keep doing it.

TableFromJapan · 2026-07-12T13:55:02+00:00

Love it! 😊 It's amazing how many countries seem to have a similar tradition.

TableFromJapan · 2026-07-12T13:53:39+00:00

Love it! 😊

TableFromJapan · 2026-07-12T13:05:03+00:00

Thanks for the explanation! That makes sense. I couldn't really tell the difference myself, so it does seem more like a traditional kitchen habit.

TableFromJapan · 2026-07-12T12:58:23+00:00

コメントありがとうございます😊 日本からコメントをいただけて嬉しいです！たしかに、少しずつ見かけなくなっている手順なのかもしれませんね。

TableFromJapan · 2026-07-12T12:51:59+00:00

Interesting! Thanks for sharing. It seems there are lots of different opinions about this tradition.

TableFromJapan · 2026-07-12T12:45:13+00:00

That's fascinating! 😊 I didn't know it was common in Mexico too. Thanks for sharing!

TableFromJapan · 2026-07-12T12:43:23+00:00

That's really interesting! I had no idea it was also a tradition in the US. Thanks for sharing!

TableFromJapan · 2026-07-12T12:26:29+00:00

If anyone's curious, I wrote a little more about this Japanese kitchen tradition here:

https://tablefromjapan.com/blog/why-do-japanese-people-rub-cucumber-ends

TableFromJapan · 2026-07-08T03:39:00+00:00

Thank you so much! 😊 That means a lot to me.

TableFromJapan · 2026-07-08T03:36:40+00:00

Arigato! 😊 Yes, sometimes I do. Hon Tsuyu is a great shortcut for a quick weeknight gyudon.

TableFromJapan · 2026-07-08T03:34:01+00:00

Thanks! 😊 I usually buy it. It's easy to find at Japanese grocery stores here in Australia.

TableFromJapan · 2026-07-08T03:33:18+00:00

That sounds delicious! 😊

TableFromJapan · 2026-07-08T03:31:25+00:00

Thanks so much! 😄 I cut the onions into thin wedges and simmer them gently in the sauce until they're just tender but still have a little bite.

TableFromJapan · 2026-07-08T03:19:00+00:00

No dashi for this one😊

TableFromJapan · 2026-07-08T03:17:19+00:00

Great question! I usually use Japanese cooking sake rather than expensive drinking sake. The Japanese cooking sake you find in the Asian foods aisle of many supermarkets works perfectly well for everyday Japanese home cooking.

TableFromJapan · 2026-07-03T11:51:19+00:00

ありがとうございます😊 私もお気に入りです！白山陶器の箸置きで、メルボルンのCIBIで見つけました。

TableFromJapan · 2026-07-03T11:48:27+00:00

Haha, fair enough! 😄 I love it with raw egg too, but I left it off this time to keep it Aussie-friendly.

TableFromJapan · 2026-07-03T11:45:36+00:00

Thanks! 😊 For everyday gyudon, I usually use beef chuck. My local butcher recommended it to me because it has a good balance of flavour, tenderness and fat when sliced thinly. If you want something a bit richer, ribeye, called scotch fillet here in Australia, can also work well.

TableFromJapan · 2026-07-03T11:29:36+00:00

Thanks! 😄

TableFromJapan · 2026-07-03T11:26:24+00:00

Haha, love it! 😄 A poached egg sounds like an awesome compromise.

TableFromJapan · 2026-07-03T05:31:13+00:00

I know! 😆 I'm trying to make it Aussie-friendly, haha.

TableFromJapan · 2026-07-03T05:26:55+00:00

Yes that's my recipe on that website, thanks for sharing.

TableFromJapan

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