Artist Chiura Obata - Kanamachi Turnip Limited Edition Seed Packet

In 1942, Obata and his family were forcibly relocated to concentration camps with more than 120,000 Japanese Americans—including the Kitazawa brothers. The image on this seed packet is drawn from an ink painting Obata created of the first vegetables grown in one of these camps. Although the exact variety of turnip depicted in the painting is unknown, we can infer that it was most likely Kanamachi.

ABOUT THE ARTIST

Chiura Obata (1885-1975) was among the first artists of Japanese descent to forge a career in the United States. Known for his vibrant prints, paintings, and drawings, Obata’s practice was grounded in a profound respect for nature and dedication to his community. The original painting containing the image featured on the Kanamachi Paper Packet was given to the Cantor Arts Center at Stanford University by the Estate of Chiura Obata in support of the Asian American Art Initiative (AAAI). The AAAI is dedicated to the study of artists and makers of Asian descent. Through this work, the AAAI hopes to plant seeds of interest in exploring and understanding the important history of Asian American artistic production.

These paper seed packets will be distributed at the Asian American Art Initiative opening celebration on Friday, September 30, 2022. They will also be available for sale to be purchased on our website for a limited time.

ABOUT KANAMACHI TURNIP SEEDS

Turnip Seeds - Kanamachi. Heirloom, Non-GMO. Brassica rapa subsp. rapa. 25-45 days to maturity, depending on your preferred size. Cool season annual. One of Japan's best open-pollinated Japanese turnips with tender, smooth white flesh. The roots are slightly flattened and have great flavor. This early variety is good for growing in both spring and fall. Can be harvested small or left to mature up to 2 inches in diameter. The foliage can also be used as delicious young greens. This variety is very similar to ‘Tokyo Market’.

GROWING KANAMACHI TURNIP SEEDS

Prepare fertile, well-draining soil. Sow seeds in the spring after your last frost or in the late summer/fall for a fall/winter crop. Grow in a sunny location. Keep soil moist. Fertilize as needed. Plant every 2 weeks for a continuous harvest. The best flavor and texture are achieved when harvested up to 2 inches in diameter. Cool temperatures improve the quality and flavor of turnips. Use in soup, salad, pickled or stir-fried. Asian turnips are mainly eaten when very young. They can be eaten raw with a dressing or added to stews and curries. The young green tops are stir-fried or used in soup. Small roots with tops are often lightly sauteed together. Both can be eaten fresh or cooked.