Versatile and hardy, the cucumber carries a lot of weight in Asian cuisine. Most typically, cucumbers are pickled or eaten raw as the main ingredient in lightly dressed salads. The Chinese cut up very ripe fruit into soups, including the skin. Indian cuisine employs cucumbers in its yogurt-based raitas, while in Thailand, the vegetables are grated with onions in a salad with lemon and fish sauce. In Japan, you'd be likely to encounter cucumbers in soups, while in Korea, you'd find them more often in stir-fries. Asian cucumbers tend to be longer than their Western cousins. They also often have textured skin, or ridges, and a smaller seed cavity.