Tokyo Bekana Mustard

5.00 out of 5 based on 5 customer ratings
(5 customer reviews)


This mustard variety originates from Tokyo Japan, and is delicious! Light green frilly leaves with a peppery kick rich in protein, vitamin K, B6, B2, A, C, E, and minerals like iron. The seeds are traditionally used to make asian mustard which when ground in a mortar and pestle with yellow mustard seed, vinegar, salt, and a bit of white whine (or sake to keep things original), you have one of the most amazing mustards on the planet. Plants are cold hardy, and become more peppery as the hot weather sets in.

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Additional information

Weight.05 oz

5 reviews for Tokyo Bekana Mustard

  1. 5 out of 5

    (verified owner)

    This grows fast. I can harvest every 2 weeks. It’s cold hardy, perfect germination. The leaves are spicy when small, but very mild when the leaves get big.

  2. 5 out of 5

    (verified owner)

    I sell these at the farmer’s market as a cooking green. They are a mild green (not hot) which I can sell beside Arugula (spicy) or can be paired together for medium heat. I never seem to grow enough of this, but it grows like crazy. It’s a little more sensitive to the cold than some of the other greens, but I grow them all winter long with a little protection.

  3. 5 out of 5

    (verified owner)

    Mild flavor, works great in a salad mix. Grows well in sandy soil even in July. If you have a high insect pressure, this mustard will need to be grown with a cover in the summer. Very pretty, edible even when it flowers.

  4. 5 out of 5

    (verified owner)

    AHA! I’ve been wondering what I was growing in that one spot! I completely forgot I planted these. They grow very fast in DFW Texas in fall and winter so far. They are just now bolting and the leaves are still edible. When the plant was young, and probably because the weather was still a bit hot, I did not care for the taste. As the leaves got a bit bigger and the weather cooler, they are delicious. Using the cut and come again method, only harvesting larger leaves, these are a new staple in my cool weather garden. Great addition to a salad and sometimes the main part of the salad since they grow so fast. Also great in soups. Will grow again in the fall. I have noticed the snails are more attracted to these than the plants next to them but it’s easy to pick them off. They have been growing faster than the snails can eat them, luckily.

  5. 5 out of 5

    (verified owner)

    My favorite mustard variety. It have a mild flavor and taste more like lettuce than mustard. It only get slightly spicy if you grow it under lots of sun. If you let the plant keeps growing, the stalk gets thick with lots of water similar to bok choy. It’s also actually quite attractive similar to lettuce if grown in rows.

    I had good experience growing in Florida, however is having a lot of problem in Ohio, since slugs and flea beetles draws to this plant like magnet. I’m going to grow it in containers instead and cover it with fine mesh to prevent flea beetles.

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