Tokyo Bekana

25 Seeds+

🥬 Tokyo Bekana Napa Cabbage Seeds
Brassica rapa var. pekinensis

A tender Asian green with a delicate touch 🌿✨, Tokyo Bekana produces light-green, frilly leaves that resemble a cross between lettuce and napa cabbage 🥗💚. Mild, crisp, and juicy, it’s often enjoyed young as baby greens or allowed to mature for loose, leafy heads. Heat-tolerant, fast-growing, and bolt-resistant, this Japanese variety is beloved by chefs for its versatility in both raw and cooked dishes.

👅 Flavor Profile:
Mild 🥗, sweet 🌸, with a buttery crispness 🧈🌿.

🍴 Culinary Uses:

🥗 Harvest baby leaves for fresh salad mixes
🍲 Add mature leaves to soups & noodle bowls for delicate sweetness
🥟 Stir-fry with garlic & sesame for a light side dish
🥬 Use as wraps for grains, meats, or tofu
🍛 Incorporate into curries & hotpots for tender texture

👨🍳 Chef’s Pitch:
Tokyo Bekana is the chef’s tender napa 🥬👨🍳✨. Its soft, frilly leaves bring a mild sweetness and buttery crunch to salads, stir-fries, and broths. A versatile green that’s fast, prolific, and reliable — perfect for farm-to-table menus and Asian-inspired dishes.

🌱 Growing Notes:

🪴 Annual, loose-headed napa type, 12–18” tall
🌿 Lime-green, frilly, lettuce-like leaves
⏱ Harvest baby leaves in 25–30 days, full maturity in 45–55 days
🌞 Thrives in cool weather but tolerant of summer heat
📦 Cut-and-come-again harvest style extends productivity

✨ Quick Facts:

• Latin Name: Brassica rapa var. pekinensis (‘Tokyo Bekana’)

• Habit: Annual, loose-headed napa cabbage

• Size: 12–18” tall, leafy clusters

• Flavor: Mild, sweet, buttery crisp

• Culinary Uses: Salads, stir-fries, soups, wraps, hotpots

• Special Use: Baby leaf or full-size harvests