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90 days maturity. Glycine max 'Kodaizu'. Kodaizu Soybean Seeds. Heirloom, Non-GMO. Warm-season annual. Open-pollinated. Kodaizu is a small seeded soybean used for making natto. It is also excellent for sprouting. The mid-season plants need warm day and cool night temperatures for good results. Soybeans are extremely common throughout the world but are particularly prized in Asia for their high protein and nutrition content. These dense, bushy plants do not need to be staked and are great for containers, garden beds, or fields. Approx 207 seeds / oz.
Other Common Names: Bhat, da dou, ko daizu, dau nanh, eda mame, hak tau, kacang kedelai, kedelai, mao dou, tai tau, thua lueang, utaw, small vegetable bean, small vegetable soybean, small soja or soya bean, kuromame, and wong tau.
How to Grow Kodaizu Soybeans
Keep soil moist but not soaked during the germinating period. Sow seeds after the danger of frost has passed. Warm day temperatures and cool night temperatures are vital for good results. The seeds will rot or fail to germinate if overwatered. For the rest of the season, allow for the soil to dry between watering.
Fertilize if the plant appears pale in midseason; avoid high nitrogen content. Soybeans prefer a temperate climate and have no frost tolerance. No staking is required. For cooler climates: soybeans do well in frames, unheated greenhouses, or under cloches. Plant next to nitrogen-hungry crops for maximum compatibility.
Harvesting Kodaizu Soybeans
Harvest when the leaves have changed from bright green to a slight yellowish-green color. To get dry beans, wait for the plant to turn brown and completely dry it by hanging the plants upside down. Beans can be stored in jars in a cool dry place for quite some time. After harvest, leave the roots in the ground to decay and release their nitrogen content to enrich the soil with nitrogen for other crops.
Excellent for sprouting. This soybean is usually for natto. Natto is a traditional Japanese food made from soybeans fermented with Bacillus subtilis. It is favored as a breakfast food because it is a rich source of protein and probiotics. Natto has a slippery texture and a strong flavor and scent. Garnish it with shiso and hot mustard. A Korean bean sprout side dish made with Kodaizu soybeans is called, kongnamul muchim, a mixture of soybean sprouts with garlic, green onions, sesame seeds, sesame oil, and soy sauce.
Tips From Our Gardeners
“I don’t commonly recommend this variety of soybean because we have so many to choose from. However, if you want to make some truly traditional Asain recipes, you can’t find a better bean!”
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