This post may contain affiliate links. Probably doesn’t, but it might. It doesn’t cost you anything extra but if you use these links to buy something, we may earn a commission.
Brought from China to Japan in the first decade of the 20th century, Tokyo Bekana has sustained its popularity in Japan, earning its name and spreading around the world. This versatile variety of Chinese cabbage has become a favorite among gardeners and chefs alike for its delicate, tender leaves and sweet cabbage flavor. Unlike traditional cabbages, Tokyo Bekana does not form a tight head but instead grows loose, leafy bunches that are perfect for salads, stir-fries, and soups. Its adaptability to various climates and growing conditions has made it a popular choice for home gardens and commercial farms alike.
Table of Contents
Tokyo Bekana grows out of this world!
Tokyo Bekana made history as the first cabbage to be grown in the International Space Station, highlighting its unique qualities and adaptability. Its bright green leaves not only provide a burst of color but also pack a nutritional punch, rich in vitamins A, C, and K, as well as folate and fiber. This space-grown cabbage represents a leap forward in sustainable food production, showcasing the potential for fresh, nutritious produce to be grown in challenging environments. Whether enjoyed on Earth or in space, Tokyo Bekana continues to captivate taste buds and inspire culinary creativity around the globe.
Separate the brassicas, they get into trouble
Tokyo Bekana, a member of the brassica family (brassica rapa var. chinensis), boasts a unique versatility that sets it apart from other cabbage varieties. While it thrives in cool weather like most cabbages, it also flourishes in hot weather, making it a resilient and adaptable choice for gardeners and farmers. Its tender leaves are not only delicious but also incredibly versatile, making them a great addition to a variety of recipes. However, being part of the brassica family means that Tokyo Bekana is susceptible to pests that can affect cabbage, broccoli, kale, and other brassicas. To mitigate this, it’s best to plant Tokyo Bekana separately from other brassicas and follow with legumes or vegetables from a different family in crop rotation.
Using Tokyo Bekana in recipes
Despite its space-grown fame, Tokyo Bekana remains a down-to-earth favorite, prized for its crisp texture, sweet cabbage flavor, and nutritional value. Whether enjoyed fresh from the garden or floating in orbit, Tokyo Bekana continues to captivate taste buds and inspire culinary creativity worldwide.
Here’s a simple soup recipe using Tokyo Bekana, garlic, and mushrooms:
Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
8 oz mushrooms, sliced
4 cups vegetable broth
1 bunch Tokyo Bekana, chopped
Salt and pepper, to taste
Optional: red pepper flakes, for heat
Instructions:
Heat olive oil in a large pot over medium heat. Add minced garlic and cook for 1-2 minutes, or until fragrant.
Add sliced mushrooms to the pot and cook for another 5 minutes, or until they begin to soften.
Pour vegetable broth into the pot and bring to a simmer. Let simmer for 10 minutes to allow the flavors to meld.
Add chopped Tokyo Bekana to the pot and cook for an additional 5 minutes, or until the greens are wilted.
Season the soup with salt, pepper, and red pepper flakes, if using. Adjust seasoning to taste.
Serve the soup hot and enjoy!
This soup is quick and easy to make, and it’s perfect for a cozy night in or as a light lunch. The combination of garlic, mushrooms, and Tokyo Bekana creates a flavorful and nutritious dish that is sure to satisfy.
Here are some more of our favorite Tokyo Bekana recipes:
https://www.food.com/recipe/asian-vegetable-stir-fry-tokyo-tokyo-style-321176
Conclusion
In conclusion, Tokyo Bekana stands out as a remarkable variety of Chinese cabbage, prized for its versatility, delicate flavor, and nutritional value. Its ability to thrive in both cool and hot weather sets it apart from other cabbage varieties, making it a favorite among gardeners and chefs alike.
Whether enjoyed fresh in salads, stir-fries, or wraps, or grown in space as a testament to its adaptability, Tokyo Bekana continues to captivate taste buds and inspire culinary creativity around the world. So next time you’re looking for a leafy green with a sweet cabbage flavor and a tender texture, consider adding Tokyo Bekana to your garden or plate for a unique and delightful culinary experience.
Happy growing and eating!
~ Ruth
Additional resources
https://modernfarmer.com/2017/02/astronauts-international-space-station-harvest-chinese-cabbage
https://www.johnnyseeds.com/vegetables/chinese-cabbage/tokyo-bekana-f1-asian-green-seed-2251.html