KYUIRI-NO-Q CHAN (きゅうりのQちゃん)| The best Japanese cucumber pickles

KYUIRI-NO-Q CHAN (きゅうりのQちゃん)| The best Japanese cucumber pickles

“Kyuri-no-Q chan” is our national cucumber Tsukemono

Today I want to show you how to make cucumber pickles ”Kyuri-no- Q chan.”

It’s our all-time favorite Tsukemono (Japanese pickles) selling all over Japan.

You will see how tasty it is from its 60 years of tradition.

I didn’t know I could make Q chan in my kitchen, but this is easy to make BUT in a very unexpected way.

It’s eaten all over Japan, It’s almost like our national cucumber Tsukemono.

It goes well with rice so you’re gonna love it.

How to create the signature texture

Q chan has a signature texture of “squashy crunchiness.”

It’s uniquely found in Q chan. It’s a kind of addictive texture that we love.

To create this texture, we are boiling the WHOLE cucumber.

You can’t skip this process to attain the ideal crunchiness.

I have tried another recipe without boiling the whole cucumber, but it doesn’t create a comfortable texture, so this is the best way to make the Kyuri-no-Q chan.

What is the benefit of homemade pickles?

Unfortunately, almost all of the commercially made tasty Tsukemono is added MSG and preservatives.

I try not to take artificial substances for my health.

So, I am making food as much as possible.

Cooking may be time-consuming but that is the best contribution to your health.

Any cucumber can be used?

As you see in the video, the Japanese cucumber is thin compared to others. It has nice crispness on its own and fewer seeds inside.

Try using your local cucumber to see the results. I think it doesn’t matter if you cook the whole cucumber before seasoning.

Let me know how it turned out and if you can share it on my Facebook group Happy Eating!

That would be very appreciated!


The best Japanese cucumber pickles
Prep Time 1 hour
Cook Time 10 minutes
Course all
Cuisine Japanese
Servings 6 serving


  • 1 pot


  • 2 cucumbers ( about 150g)
  • 20 g ginger
  • 1 red chili
  • 50 ml Mirin
  • 70 ml Soy sauce
  • 25 ml rice vinegar


  • Boil cucumbers for five minutes.
    Take them out and let them cool.
  • Shred the fresh ginger.
  • Cut the cucumber into 8 mm in thickness (1/3 of an inch.)
  • Pour the seasonings into a pot and bring it to a boil.
  • Add prepared cucumber and let it boil again. When it reaches a boil stop cooking and let it cool
Keyword cucumber, japanese pickles, japanese tsukemono, pickles, tsukemono
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