Tokyo Bekana

Season: Early Spring, Late Fall

Variety: Tokyo Bekana

Storage & Culinary Tips

Store in a sealed plastic bag, with a small amount of moisture in the bag. Greens wilt easily. Should be consumed within a week of harvest
Tokyo Bekana is a type of Asian cabbage, and we describe it as a cross between Napa cabbage, bok choy and lettuce.
It has buttery leaves with a crunchy rib and mild flavor.
Tokyo Bekana can be eaten raw in salads, or cooked.
Roasting, grilling or searing brings out a delicious nutty flavor.
Add to stir-fries for a succulent crunch.
When searching for recipes, try looking for recipes that use bok choy or Napa cabbage, and substitute Tokyo Bekana instead.