Tokyo Bekana is a non-heading, loose-leaf variety of Chinese cabbage that features light green leaves and a mild flavor. It is in the Brassica family and has a reserved spiciness more like red romaine than its close cousin, Bok Choy.
Store Tokyo Bekana like other leafy greens — in a damp towel in the crisper drawer of the refrigerator.
Wash (soak and rinse) in cold water before using. While it’s delicious both raw and cooked, if you’ll be cooking it, be sure to sauté the stems separately from the greens, as the greens cook much faster. They can also be sliced in half and grilled, or added raw to any salad.
Visit our Bok Choy page for additional recipes!