Aichi, Heirloom Chinese Cabbage Seeds

Aichi — The Traditional Dento Yasai Chinese Cabbage From Aichi Prefecture, Japan

Aichi Chinese Cabbage is a very old traditional variety — a dento yasai (traditional vegetable) from the Aichi Prefecture of Japan with deep culinary roots. Large, barrel-shaped heads with succulent midribs and tender leaves deliver a mild, sweet cabbage flavor that complements other vegetables beautifully whether prepared fresh, cooked, pickled, or stir-fried. Versatile from seed to harvest — harvest young at 5–7 days as micro greens, or grow to full barrel-shaped heads at 70–80 days. Authentic in Japanese cuisine: stir-fry, sukiyaki, yosenabe, ohitashi, and tsukemono (pickling).

Why Grow Aichi?

• Traditional dento yasai — centuries-old Japanese heritage variety from Aichi Prefecture
• Large barrel-shaped heads — succulent midribs and tender, mild sweet leaves
• Microgreen versatility — harvest at 5–7 days as microgreens
• Authentic Japanese culinary uses — sukiyaki, tsukemono, ohitashi & stir-fry
• Cool-season performer — thrives in mild climates and spring/fall gardens
• Open-pollinated heirloom — save seed year after year

Growing Notes

Chinese cabbage prefers cool temperatures. Sow seeds in spring or late summer for fall harvest in fertile, well-draining soil in full sun. Keep soil consistently moist and fertilize as needed. Important: Aichi requires careful temperature management — exposure to temperatures below 50°F for two weeks (or 41°F for one week) triggers vernalization and bolting. For spring harvest, transplant seedlings with 5–7 true leaves raised at 73–75°F during the day and above 53°F at night. Provide adequate water and fertilizer after transplanting to promote fast growth.

Packed and shipped by Box Garden Seeds LLC — heirloom seeds grown without GMOs, selected for flavor, resilience, and your garden’s success.