Tokyo Bekana

DAYS TO SPROUT

DAYS TO
SPROUT

7-14 days

MATURES IN

MATURES
IN

45-55 days

TASTE IT FOR

TASTE IT
FOR

3-5 weeks

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Care & Harvest

✂️ Pruning: Check the roots monthly and trim any that are brown or extending past the yPod. Snip any yellow or brown leaves if they appear.

 

🥬 Harvest: You can harvest Tokyo Bekana at multiple stages. For ongoing harvest, once the leaves are 4 inches tall, snip the outer leaves 1 inch above the base of the plant to let the inner leaves continue growing. Do not cut more than 1/3 of the plant if you want it to keep growing. To harvest the full head, wait until it reaches maturity at 55 days, and harvest from the base.

Quick Facts

A descendent of Chinese loose-heading cabbage introduced to Japan by soldiers returning home from war, Tokyo Bekana is cultivated for its ability to mature quickly and tolerate heat. For these reasons, the International Space Station chose Tokyo Bekana as one of its varieties in testing, leading to its nickname, “space cabbage”. 

Tokyo Bekana has frilly, lime colored leaves with ruffled edges. It resembles lettuce in many ways with its mild flavor and delicate texture. However, it grows faster and won’t become bitter from hot temperatures. Tokyo Bekana is an excellent source of fiber and vitamins A, C, and K.

Enjoy this versatile veggie raw in salads and slaws, or cooked in stir-fries, soups, or steamed dishes. Tokyo Bekana is a great ingredient for adding extra crunch to dishes, and it makes a wonderful lettuce wrap.

Harvest to Plate Recipe

How To Cook Tokyo Bekana

INGREDIENTS

  • 4-6 cups chopped Asian greens
  • 1/4 cup coconut aminos
  • 2 tbsp raw honey
  • 1 tsp arrowroot powder
  • 1 tsp fresh minced or grated ginger
  • optional: red pepper flakes + sesame seeds

INSTRUCTIONS

  1. Add chopped greens to a pan with a just small dash or spray of avocado oil. Toss around to coat evenly in the small amount of oil and add salt to taste.
  2. In a small dish, whisk together aminos, honey, arrowroot, and ginger until combined well.
  3. Once greens start sizzle and have been tossed around while cooking for a minute – pour in your sauce mixture.
  4. Toss around often and allow greens to cook a few minutes or to your desired tenderness.
  5. Remove greens. You can use any excess sauce to pour over your greens and let them marinate in it OR use the extra sauce to pour over any protein you’re having with your greens.
  6. Finish with red pepper flakes + sesame seeds if you wish!

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