Sea Cucumber - The sea cucumber is a gelatinous creature that is indeed shaped like a cucumber. Like tofu, it is flavorless, but has the ability to soak up the flavors of the foods and seasonings it is cooked with. In Chinese cooking it is used in soups, stir-fries, and certain braised dishes.
Other names for the sea cucumber include beche de me, sea rat and sea slug (the latter is somewhat confusing sinc ethe real sea slug is another animal entirely). The Chinese name for the sea cucumber translates roughly into "sea ginseng" - it's unclear whether this is in recognition of the sea cucumber's reputed aphrodisiacal qualities, or because it is considered to be quite healthful. (It has been used to treat everything from high blood pressure in humans to joint pain in pot-bellied pigs.) It may also have something to do with its slippery feel, as the texture of food weights more heavily in Chinese cuisine than is generally the case in western cooking.
Freshly caught sea cucumber requires an extensive amount of preparation before making the transition from the ocean floor to your dinner plate. The complicated procedure takes place over several days and involves slitting open the belly and removing the guts, as well as washing and boiling the animal several times. Fresh sea cucumber that has already been cleaned and soaked is sometimes available in Asian markets, usually in the cold foods section or in containers of water. Many Asian stores also carry dried sea cucumber, which looks and feels almost exactly like a piece of cement, albeit not as heavy. It also must be soaked for several hours before cooking.
