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Tokyo Bekana


1 tablespoon thinly sliced or minced garlic
2 teaspoons minced ginger
¼ cup coconut oil
1 tablespoon soy or tamari
1 tablespoon rice wine vinegar
1 tablespoon toasted sesame seeds
1 head Tokyo bekana, chopped



1. Heat a large wok or saute pan to medium-high heat
2. Add coconut oil, once melted add garlic and ginger and cook until aromatic, do not brown.
3. Add tokyo bekana and saute until tender, add all other ingredients and allow to deglaze and cook for two minutes.
4. Serve sprinkled with sesame seeds.

Dave Lattomus is a classically trained Chef with over 20 years of experience. Dave served as the executive sous chef for the Hotel duPont for over 10 years (a lifetime in the restaurant world!) before transitioning to focus more on teaching and catering. 

What is Tokyo Bekana?

3 rows of tokyo bekana growing in the ground

With a loose head and tender lettuce-looking leaves, it’s hard to believe that Tokyo bekana is a type of cabbage (an heirloom Japanese cabbage to be specific). 

As with many greens, Tokyo bekana can be eaten raw or cooked. It’s mild, non-cabbage flavor lends itself to soooo many dishes and pairings. 

Try adding potatoes and mushrooms to the sauteed Tokyo bekana recipe above. 

Fun fact: Tokyo bekana is one of the vegetables being grown on the International Space Station! 

Store your Tokyo bekana in a bag in the crisper drawer of the refrigerator for up to a week. If it becomes wilted, you can always refresh the greens with a cold water soak. 

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