Norabouna (Japanese Kale)
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Brassica napus
Seeds per packet ~ 90
Germination Dec 2023 Packed for 2024
DISCOUNTED
Origins and History
Norabouna, sometimes referred to as “Japanese Field Mustard,” is a traditional leafy green in Japan with deep cultural and agricultural roots. Belonging to Brassica napus, this heirloom variety has been grown for centuries, particularly in rural communities where it was valued as an early spring green that could be harvested before other vegetables were ready. Its cultivation dates back to the Edo period, when farmers appreciated its resilience, cold-hardiness, and nutritional value. Norabouna became both a subsistence crop and a seasonal delicacy, often associated with local food traditions celebrating the arrival of spring.
According to an old Japanese document, during the Edo period, also known as the Tokugawa period, between 1603 and 1868 when Japan was under the rule of the Tokugawa shogunate and the country's 300 regional daimyo , a local magistrate introduced this vegetable, which has sweet leaves and stems, to the mountainous region in Tokigawa. Because of its strong vitality, “Norabouna” was appreciated in Edo period, during which short food supply was a serious problem. It is said “Norabouna” was a great help at the famine in Tenmei era and Tenpo era. Its mild flavor is perfect for cooking a parboiled-green dish, or stir-fry dish. Our variety was cultivated by Hudson Valley at their farm in upstate New York.
Appearance and Characteristics
Norabouna Japanese Kale is characterized by loose, leafy rosettes that resemble a cross between kale and mustard greens. The leaves are dark green, slightly crinkled, and tender with a slender midrib. It grows quickly in cool weather, producing edible flower stalks that bear small yellow blossoms typical of the Brassica family. Plants can reach 12–18 inches tall when left to mature. Its flavor is milder than many mustards, with a pleasant balance of sweetness and subtle bitterness, especially when harvested young.
Culinary Uses
This heirloom kale is versatile in Japanese cuisine. The young leaves are eaten raw in salads or lightly blanched for ohitashi (a traditional Japanese side dish dressed with soy sauce). Older leaves are stir-fried, simmered in soups, or pickled. The tender flower buds, similar to rapini or broccoli rabe, are a spring delicacy often steamed or added to noodle dishes. Norabouna’s mild bitterness pairs well with sesame, soy, garlic, and citrus, making it a favored ingredient in seasonal home cooking.
Growing Tips
Norabouna thrives in cool, temperate climates and is best suited for USDA Zones 5–9. It performs well as an early spring or fall crop, tolerating frost and variable weather. Seeds should be sown directly into the soil at a depth of about ¼ inch (6 mm), spaced 6–12 inches apart, in well-drained, fertile soil with consistent moisture. Like other kales and mustards, it prefers full sun but can tolerate partial shade, especially in warmer regions. Succession sowing every few weeks will extend the harvest season.
Harvesting Guidance
Leaves can be harvested when they are young and tender, usually about 30–40 days after sowing. For a continual harvest, outer leaves should be picked first, allowing the inner leaves to keep growing. Flowering stalks, known for their tender sweetness, can be harvested before the yellow blossoms fully open. Regular picking encourages new growth and prolongs the productive season. If allowed to flower and set seed, Norabouna can be saved for future plantings, preserving its heirloom character and local adaptation.
