Mori and Hokuto cucumbers are seasonal vegetables grown in the Hakodate area of southern Hokkaido. Depending on the time of year, cucumbers from different growing areas are available, allowing visitors to enjoy subtle differences in cultivation, texture, and flavor.
Cucumbers from Mori Town begin appearing on the market around April. Their seedlings are moved from seedbeds into fields between late November and early December, where they spend the winter growing slowly inside greenhouses.
This extended growing period is said to give Mori cucumbers a notably richer flavor and more refreshing juiciness than cucumbers produced through accelerated cultivation. Their quality is highly regarded in the market.
Cucumbers grown in Hokuto City include the Project X variety, known for its tender skin and vigorous growth. After being planted in the fields during summer, the plants can begin producing cucumbers in approximately one month.
Each plant can produce around 60 to 100 cucumbers, making this a highly productive variety. Its soft skin and exceptionally juicy, refreshing texture make it especially well suited to salads and other fresh dishes.
The cucumbers grown around Mori and Hokuto demonstrate how Hokkaido’s agricultural producers make use of different growing environments and seasons. Mori’s slowly winter-grown cucumbers are prized for their flavor and juiciness, while Hokuto’s summer cucumbers are valued for their tender skin and crisp freshness.
Light, refreshing, and rich in water content, these local cucumbers are also a popular choice during the warmer months when a cool vegetable dish is especially welcome.