Seed | Tokyo Bekana

Seed | Tokyo Bekana

1 sachet
$3.99 CAD
$3.99 CAD
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Seed | Tokyo Bekana
  • Seed | Tokyo Bekana
Seed | Tokyo Bekana

Seed | Tokyo Bekana

$3.99 CAD
$3.99 CAD
Format1 sachet

Quantity

Tokyo Bekana seeds produce a versatile Asian leafy vegetable with tender, light green leaves and a mild flavor. This brassica thrives in cool climates and offers excellent bolting resistance.
A LITTLE HISTORY

Tokyo Bekana cabbage has its origins in the evolution of loose-headed Chinese cabbages, which were introduced to Japan in the early 20th century. This introduction occurred primarily following the Russo-Japanese War of 1904-1905, when returning Japanese soldiers brought with them various varieties of vegetables from China, including cabbages.

  • Introduction and Development
    At this time, Japan began to integrate these new vegetable varieties into its existing agriculture, leveraging advanced breeding and cultivation techniques to adapt these plants to its local climates and conditions. This led to the creation of Tokyo Bekana, a specific variety of loose-leaf cabbage developed from imported Chinese cabbages.
  • Culture and Distribution
    Tokyo Bekana gained popularity in rural Japan, where it is still widely cultivated today. Its popularity has also spread throughout farming communities in the Western Hemisphere, including Europe and the United States. It is often found on local market stalls in Asia, Southeast Asia, Europe, and the United States, as well as in specialty grocery stores that carry Asian products.
  • Features of the Tokyo Bekana
    Tokyo Bekana is distinguished by its tender, delicate, light green leaves, which are often used raw in salads or lightly cooked to preserve their crisp texture. It has a mild, subtle flavor with a slight mustard note, making it versatile in cooking.
  • Cultural and Culinary Importance
    For the Japanese, Tokyo Bekana represents not only an agricultural innovation but also a link to history and culinary tradition. It is often used in traditional Japanese dishes such as stir-fries, soups, and salads, adding its own distinctive texture and flavor to regional recipes.

In conclusion, Tokyo Bekana embodies a fascinating example of the adaptation and evolution of agricultural cultures through international exchange. Its journey from the fields of China to Japanese tables and beyond illustrates how agricultural innovations can transcend borders to enrich food diversity on a global scale.
PROPERTIES

Tokyo Bekana cabbage, like other leafy cabbage varieties, is valued for its nutritional qualities rather than specific medicinal properties, which are less well-documented. However, it offers several health benefits thanks to its rich nutritional composition:

  • Nutritional Properties
    Vitamins and Minerals:

Tokyo Bekana is a good source of essential vitamins such as vitamin A, vitamin C, vitamin K, as well as B vitamins like folic acid. These vitamins are important for vision, the immune system, blood clotting, and metabolism.

  • Antioxidants:

Like most green vegetables, Tokyo Bekana contains antioxidants such as flavonoids and carotenoids. These compounds help neutralize free radicals in the body, thereby reducing oxidative stress and potentially the risk of chronic diseases.

  • Fibers:

Tokyo Bekana is rich in dietary fiber, which promotes healthy digestion, regulates bowel movements, and can aid in weight management by providing a feeling of fullness.

  • Cooking Uses and General Benefits
    Tokyo Bekana is often eaten raw in salads to preserve its nutrients, but it can also be lightly cooked for dishes like stir-fries or soups, adding texture and flavor to meals.
    Due to its high water content and low calorie density, Tokyo Bekana may be a favorable choice in diets aimed at maintaining a healthy weight while providing essential nutrients.
  • Recommendations
    In summary, although Tokyo Bekana cabbage is not primarily known for its specific medicinal properties, its regular consumption can contribute to a healthy and balanced diet, providing a range of important nutrients and supporting overall health.
HOW TO COOK?

Here are two more delicious and traditional recipes featuring Tokyo Bekana cabbage:

  • Tokyo Bekana Soup
    Ingredients :
    1 head of Tokyo Bekana cabbage, washed and drained
    4 cups vegetable or chicken broth
    2 cloves garlic, minced
    1 inch fresh ginger, peeled and minced
    2 tablespoons of soy sauce
    1 tablespoon sesame oil
    Salt and pepper to taste
    Optional: Chopped green onions for garnish
    Instructions :
    Preparation of Tokyo Bekana Cabbage:

Cut the Tokyo Bekana cabbage head into medium-sized pieces. Separate the thicker leaves and stems if necessary.
Initial jump:

In a large saucepan or pot, heat the sesame oil over medium heat.
Add the minced garlic and ginger. Sauté for about 1 minute until fragrant.
Adding the broth:

Pour the vegetable or chicken broth into the saucepan. Bring to a boil.
Cooking Tokyo Bekana:

Add the Tokyo Bekana cabbage to the boiling pot. Reduce the heat and simmer for about 5-7 minutes, until the cabbage is tender but still crisp.
Seasoning:

Add soy sauce, salt, and pepper to taste. Stir to combine.
Service :

Remove from heat and serve warm. Optionally, garnish with chopped green onions for an extra pop of color and flavor.

  • Tokyo Bekana and Chicken Salad
    Ingredients :
    1 head of Tokyo Bekana cabbage, washed and drained
    1 cooked and diced chicken breast
    1 carrot, grated
    1 red pepper, diced
    1/4 cup roasted peanuts, crushed
    For the dressing:
    2 tablespoons of soy sauce
    1 tablespoon of rice vinegar
    1 tablespoon sesame oil
    1 teaspoon of honey
    Salt and pepper to taste
    Instructions :
    Preparation of Tokyo Bekana Cabbage:

Cut the Tokyo Bekana cabbage head into thin strips. Place in a large salad bowl.
Preparation of other ingredients:

Add the diced cooked chicken, grated carrot, diced red pepper, and crushed peanuts to the salad bowl along with the Tokyo Bekana cabbage.
Preparation of the vinaigrette:

In a small bowl, combine the soy sauce, rice vinegar, sesame oil, honey, salt, and pepper. Whisk well to combine.
Salad assembly:

Pour the dressing over the salad and toss gently to coat all the ingredients.
Service :

Serve the Tokyo Bekana and Chicken Salad immediately, or refrigerate for a few hours to allow the flavors to blend. This salad is perfect as a light main course or as a side dish.

These recipes showcase the versatility of Tokyo Bekana cabbage in dishes as varied as stir-fries, soups, and salads, each delivering a burst of flavor and a dose of essential nutrients. Enjoy!
HOW TO GROW?

This variety can be grown outdoors from very early spring until late October/early November.

It is super productive, which is wonderful about this variety, we grow it year-round. We start seedlings from mid-August in an outdoor greenhouse or even in a cold frame, to enjoy throughout the winter and even until spring of the following year.

A sure favorite.

Our seeds are vigorous, open-pollinated and adapted to the Quebec climate.

  • Species: Brassicaceae
  • Sowing: Beginning of April-May (consecutive sowing every 3 weeks until September and October in an outdoor greenhouse or cold frame greenhouse to have this vegetable during the winter with garden cover in the greenhouse)
  • Seeds: 3 seeds per cell or pot in April and plant the plants in late April or early May in a cold frame greenhouse.
    From mid-May, put the seeds directly into the ground.
  • A little growing tip: put garlic, onions, shallots or leeks between each plant, this will prevent you from having diseases :)
  • Sowing depth: 0.5cm
  • Germination time: 5-10 days
  • Soil: Poor, humus-rich, loose and well-drained
  • Location: Sun and tolerates shade and cold very well
  • Spacing between plants: 12-15cm
  • Height at maturity: 30-35cm
  • Maturity: 35-40 days
  • Seed per envelope: +/- 100
    Our seeds are guaranteed for the year of purchase.
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