TOKITA SEEDS SKU: T-010

Natsu Cucumber seeds - ナツきゅうりの種 - (25 seeds)

$6.50

50-60 days from sowing

Gynoecious, parthenocarpic Japanese cucumber with single-stem, easy-to-manage plant habit. Resistance to powdery mildew and target leaf spot. 

This variety was developed to offer the flavor and crispness of Japanese cucumbers with an easy-to-grow, single-stem architecture. Many Japanese cucumbers are multi-stemmed, requiring steadfast attention to manage the many side shoots. Natsu – meaning “summer” – brings the high quality of the deep green, thin-skinned Japanese cucumbers with the ease of summer.

Natsu Cucumber is also parthenocarpic, meaning that it will set fruit even without pollinators and can be grown indoors.


 

Growing Information

  • Suitable temperature for germination: 80-85℉
  • Suitable temperature for growing: 70-80℉
  • Soil pH: 6.0-7.5
  • Days to maturity: 50-60 days from sowing
  • Disease resistance: Ccu, Co, Psl, Pcu, Px, CCA, ZYMV, CMV, WMV, PRSV
  • Trellising recommended

Germination

  • Direct Seeding: Sow 1-2 seeds 1/2" deep at 8"-12" spacing, with 18" between rows. Keep moist until germination. Thin to one plant per 8" once established. Thin to one plant at first true leaf.
  • Transplanting: Ensure cells or pots are completely filled to avoid air pockets by pressing down gently. Sow 1-2 seeds per cell into a 72-cell tray, 1/2" deep and cover. Press gently and water in well. Thin to one plant at first true leaf.

If transplanting: Check for transplant readiness 30-35 days after germination by gently pulling on the base of the stem to see if roots are established and the soil is held together. Transplant to 12" spacing, with 18” between rows.  

Maintenance

  • Add string or net trellising and continue to tie or clip plants to support as needed.
  • Remove leaves appropriately for airflow.

Harvest

  • Harvest when the fruit reaches 8-9" in length, about 1" thickness.
  • Adding fertilizer helps to lengthen the harvest window.

              Cooking Information

              Eat as you would other cucumbers, in salads or cut for snacking (especially paired with miso or mayonnaise). Natsu is ideal for pickles and Sunomono, Japanese vinegar pickles. At Natsu-matsuri (summer festivals), it’s traditional to snack on a whole pickled kyuri (cucumber) on a stick. Try slicing very thin and notice how they maintain their crisp eating quality.

              MARCH RECIPES

              Collection of recipes with videos that use products available on the rice factory. We publish 4 recipes every month!

              [RECIPE] Furikake

              Furikake is a crunchy, Umami-rich Japanese seasoning typically made with seaweed, sesame seeds, and other flavorful ingredients. It’s often sprinkled over hot steamed rice or mixed into Onigiri (rice balls). This recipe offers a soft-style Furikake that’s easy to make at home, using nutritious ingredients like turnip greens, Shirasu (baby sardines), and Yuzu. It's a delicious and hearty addition to your meals. 

              READ MORE

               

              [RECIPE] Chili Beans with Rice

              Chili Beans is a comforting stew that you can easily recreate at home and enjoy over hot rice. Hawaiian-style is traditionally made with Portuguese sausage, spices, and kidney beans, it’s a hearty and flavorful dish. In this recipe, we use Japanese Kintoki Mame beans from Hokkaido, which are similar to kidney beans and add a rich, comforting texture to the dish. 

              READ MORE

               

              [RECIPE] Sekihan

              Sekihan, or Red Bean Sticky Rice, is a traditional Japanese dish made with glutinous rice and red beans. It is often served on festive occasions or special holidays in Japan. Instead of using mochi rice, this recipe incorporates Shiratama flour (glutinous rice flour) to create a delightfully sticky texture. To enhance the flavor, make your own Goma-shio (black sesame salt) and sprinkle it over the rice for a nutty, savory finish. 

              READ MORE

               

              [RECIPE] Dashimaki Tamago

              Dashimaki Tamago is a classic Japanese rolled omelet, made light and fluffy with the addition of Dashi broth. This version is served Ankake-style, featuring a savory, thickened sauce made with Kuzu starch. Kuzu starch, derived from the Arrowroot plant (Kuzu or Kudzu), is commonly used in Japanese cooking to create smooth, glossy sauces. It also helps make the omelet extra soft. This dish pairs wonderfully with steamed rice for a comforting side. 

              READ MORE

               

              Try any one of our simple and delicious recipes for your next meal!

              VIEW ALL RECIPE

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              What Makes Our Rice So Special?

              At the rice factory LA, we carefully select rice produced with no pesticides or low pesticides after thoroughly evaluating its place of origin, taste, aroma, and texture. We also personally visit the growing areas!

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              Fresh Is Best

              To maintain freshness, our rice is stored at optimal temperatures in Japan and during transport to the U.S.

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              Rice is milled fresh to order, preserving its flavor and allowing customers to choose their preferred milling level.

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              Japanese Products

              Alongside our rice, we offer a range of additive free seasonings and rice products, sourced directly from Japan.

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              Customers Come First

              Whether online or in-store, our goal is to provide outstanding service and top-quality products to all of our customers!

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