Tokyo Bekana
Parent Species: Chinese cabbage
Tokyo Bekana is a variety of Chinese cabbage (Brassica rapa var. chinensis) known for its mild flavor and loose-heading, non-heading form. It is a fast-growing, cut-and-come-again green that can be harvested at different stages, from microgreens to mature leaves. Its species is Brassica rapa, and this specific cultivar is a member of the chinensis variety, which are the loose-leafed Chinese cabbages.
Key characteristics
- Scientific classification: Brassica rapa var. chinensis * Growth habit: Loose-heading, often referred to as a non-heading type * Flavor: Very mild, delicate, and sometimes described as lettuce-like * Harvesting: Can be harvested at multiple stages, from baby leaves to full size, and allows for repeated harvesting from the same plant * Culinary uses: Eaten raw in salads or sandwiches, or cooked in stir-fries, soups, and stews * Growing conditions: Tolerant of cool to mild climates and can be grown in both traditional gardens and containers, including hydroponic systems
Field Notes
Tokyo Bekana as Romaine
Tanner mentions that Tokyo Bekana is a crop that he calls “Tokyo Bekana Romaine” to market it effectively. He explains that it’s a combination of bok choy and cabbage, and despite the unusual name, it sells “like crazy”. He also notes that chefs are even forming menus around it, which he finds “pretty cool”. He shows an example of the Tokyo Bekana as a direct-sown seedling that will grow into a head and be sold as “Romaine”.