Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Sea cucumbers are marine animals of the class Holothuroidea used in fresh or dried form in various cuisines. The creature and the food product is commonly known as beche-de-mer (lit. "sea-spade") in French, trepang (or tripang) in Indonesian, namako in Japanese and in the Philippines it is called balatan. In Malaysian it is known as the gamat. Most cultures in East and Southeast Asia regard sea cucumbers as a delicacy. However, it is considered haraam by Muslims. There are a number of dishes made with sea cucumber as this ingredient is expected to have a strong cultural emphasis on health. In most dishes, the sea cucumber has a slippery texture. Common ingredients that go with sea cucumber dishes include winter melon, dried scallop, kai-lan, Shiitake mushroom, and Chinese cabbage.

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