Also known as small Chinese cabbage or celery mustard, Tokyo bekana has a mild, peppery flavor but without the bitterness of mustards. These light green leaves come both in heads and bunches, depending on how they are harvested.
Tokyo Bekana can be used as a substitute for lettuce or other salad greens. Both the leaves and juicy tender stalk can be used in your recipes.
Bekana can be a great substitute for Napa Cabbage, Bok Choy or Pak Choy.
Use it in a stir fry, sauté to wilt with garlic, ginger, butter or oil, or add to noodle soups.
As is the case with all greens, be sure the leaves are dry before storing in a plastic bag or wrapped in a dish towel in the crisper drawer of the fridge. Either wait to wash until you are ready to use it, or use a salad spinner to dry the leaves. Greens should keep for a week.