Tokyo bekana cabbage, botanical name Brassica rapa var. chinensis 'Tokyo bekana', AKA Small Chinese cabbage, is a distinct loose-head variety of Chinese cabbage, though its name is Japanese. It is an open-pollinated heirloom known for being harvested when young, petite and as a microgreen.

Tokyo bekana is distinguished for being an extremely loose head and lightweight cabbage, more lettuce-like than cabbage-like in flavor and texture. At harvest age, its tender yet crisp ruffled and expanded lime green leaves are supported by narrow white petioles. Tokyo bekana cabbage is succulent with mild pepper nuances and a melting quality unique to all cabbage varieties.

Serving Ideas

As Tokyo bekana lacks tradition cabbage flavors, it serves as a utility salad green, pot herb, braising and pickling green within a diversity of Asian cuisines. Tokyo bekana cabbage pairs well with poultry, legumes, sausages, pork, grilled fish, garlic, creamy sauces and fresh cheeses, nutty oils, light vinegars, citruses such as grapefruit and lemon, mushrooms, fennel, cucumbers, tomatoes, avocados, cumin, basil, mint, pomegranates and when in season, stone fruits such as peaches and cherries.

Geography/History

Tokyo bekana has limited historical lineage. Chinese cabbage was only first introduced to Japan during the Post Russo-Japanese war era. Tokyo bekana, though an heirloom, was first cultivated in Japan and is a descendent of Chinese loose-heading cabbages. It is grown heavily in rural Japan as well as in Asian farming communities throughout the Western Hemisphere. Tokyo bekana is known for its quick germination and growth in cold temperatures.

Seasons/Availability

Toyko Benkana cabbage is available in winter.