Mustard Tokyo (Brassica rapa var. japonica): a sui generis Japanese mustard: while it maintains the common characteristics of the species, it is different form the others because of its particular wide leaves and slightly spicy taste, that tends to sweet. Sometimes it is also called by its common name Tokyo cabbage, actually because of the aforementioned characteristics, but it is, to all intents and purposes an Asian Mustard. It can be sown and harvested all throughout the year, it tolerates low temperatures well, it can be cultivated even in the coldest areas by covering it with non-woven fabric or in a greenhouse. Excellent choice for restaurateurs and for those who love to innovate in their kitchen.
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