'Tokyo Bekana' Asian Green - Brassica rapa var. japonica

'Tokyo Bekana' Asian Green – fast-growing Asian cabbage type with a mild-sweet flavor. 

This variety is a compact Asian green with loose, semi-open heads, light green tender leaves, and distinctive white veins. It is characterized by its mild-sweet, spinach-like flavor with subtle peppery notes. Fast-maturing and ideally suited for greenhouse, protected outdoor cultivation, and pot culture. Robust, productive, and open-pollinated – perfect for self-sufficiency and organic farming.

  Origin & History

‘Tokyo Bekana’ belongs to the species Brassica rapa var. japonica and is an open-pollinated Asian brassica form with origins in China. Similar types have been cultivated and traditionally used there for centuries, though without the later varietal name “Tokyo Bekana.” That name only appeared in Japanese seed lists in the late 1980s, introduced to clearly distinguish it from other Pak Choi and Chinese cabbage types. Previously, the plant form was generally referred to in China and Japan as “Bekana,” “mini Chinese cabbage,” or “small Pak Choi.”

With the internationalization of Asian greens through organic initiatives and conservation programs, ‘Tokyo Bekana’ reached Europe and the USA. It quickly became part of the Asian vegetable assortment and is today a well-established variety in organic cultivation. To this day, the variety is maintained by enthusiasts and conservation initiatives and is considered especially valuable for self-sufficiency in autumn and spring.

  Appearance & Characteristics

The plant grows compact and upright, reaching a height of about 50 cm. It forms loose heads with numerous leaves and bears vigorous, light green foliage with distinctive white veins. Winter-hardy down to -5 °C.

Leaf details:

• Size: Medium, loose heads

• Form: Slightly wavy, approx. 8-10 cm wide

• Color: Light green with distinctive white veins

• Texture: Crisp and tender

• Flavor: Mild-sweet, delicate, spinach-like with subtle peppery notes

 Usage & Cultivation Highlights

The leaves are excellent for fresh use in salads, for cooking, stir-frying, and especially as a side dish to Asian meals. Larger leaves can be used for cooking, while young leaves are well suited for salads. Their particularly mild flavor and light green color with distinctive white veins make them a true highlight in vegetable dishes, adding a culinary touch.

Thanks to its compact growth and resilience, the variety grows reliably in greenhouses, protected outdoor beds, and especially in pots. It matures quickly, produces abundant leaves, and impresses with its versatility. In addition, it is easy to care for, shows good adaptability to different sites, and delivers stable yields even under variable weather conditions. It can be sown densely for cut-and-come-again harvests or spaced more widely for single plants, allowing flexible cultivation methods. The leaves can be harvested over a long period from the outside in, making the plant not only a culinary but also a practical enrichment in the garden.

Compared to other Asian greens, ‘Tokyo Bekana’ is particularly mild-sweet and tender with subtle peppery notes – ideal for those seeking productive and versatile open-pollinated Asian vegetables.