Description
This one-of-a-kind blonde leaf with ruffled texture adds loft and a pop of color to salad mixes. A non-heading Chinese cabbage that has buttery leaves with a crunchy rib and mild flavor.
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Tokyo is a type of Asian cabbage, and we describe it as a cross between Napa cabbage, bok choy and lettuce.
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Tokyo Bekana can be eaten raw in salads, or cooked.
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Roasting, grilling or searing brings out a delicious nutty flavor.
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Add to stir-fries for a succulent crunch.
