Aogua (Kyūri, cucumber) is an annual climbing plant in the gourd family and a staple summer vegetable in Japan. It is high in water content, with a crisp texture and refreshing flavor. Often eaten raw in asazuke (light pickles), nukazuke (rice bran pickles), sunomono (vinegared dishes), and salads, it is also shredded as a garnish for chilled Chinese noodles and somen. Served with moromi miso or ume paste, it makes a simple appetizer. Low in calories and containing vitamin C and potassium, it helps cool the body and prevent summer fatigue, long loved in home and regional Japanese cuisine.