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Growing Tankuro Soybean Beans in the Vegetable Garden

The seeds should be sown directly into the soil after the danger of frost has passed and the soil has warmed to at least 55 F, typically in late spring. Before planting, enrich the soil with a balanced fertilizer or compost. Sow the seeds about 1 to 1.5 inches deep into well-draining soil. Ensure the soil is rich in organic matter and well-tilled to provide a good start for the seeds. Space the seeds about 8 to 18 inches apart in rows 18 to 24 inches apart. This spacing allows the plants to grow without overcrowding, ensuring adequate airflow and reducing disease risk.

They thrive in full sun, so choose a location that receives at least 6 to 8 hours of sunlight per day. Regular watering is essential, especially during the flowering and pod development stages. Aim to keep the soil consistently moist but not saturated. Mulching around the plants can help retain soil moisture and reduce weed growth. Watch for common pests such as aphids, Japanese beetles, and soybean cyst nematodes as the plants grow. Regularly inspect the plants and use organic insecticides to manage pests if needed.

Harvesting Tankuro Soybean Beans

Tankuro soybeans can be harvested at different stages depending on their intended use. For edamame, harvest the pods when plump and still green, usually around 85 days after planting. At this stage, the beans inside the pods should be fully formed but still tender. Simply pull the pods off the plant by hand or use garden shears to harvest.

If you harvest the beans for their mature black seeds, wait until the pods have dried on the plant, typically around 90-100 days after planting. The pods will turn brown and dry out, signaling that the beans inside are ready. The beans are hard at this stage and must be shelled from the pods. To harvest, either pull up the entire plant and hang it upside down to dry further or pick the dry pods individually. Shell the beans by hand once fully dried.

About Tankuro Soybean Bean Garden Seeds

This variety was bred for its unique black seeds, highly valued in Japanese cuisine. The name "Tankuro" translates to "black sphere," a fitting description of the bean's appearance. These soybeans have been traditionally used in various dishes, including simmered beans, sweetened snacks, and as a base for soy sauce or miso.

The black color of the beans comes from anthocyanins, which are powerful antioxidants. This gives the beans their unique appearance and potential health benefits, including anti-inflammatory properties and support for heart health.

Like other soybeans, they are a rich plant-based protein, fiber, vitamins, and minerals source. The high protein content makes them an excellent addition to vegetarian and vegan diets.

Tips From Our Gardeners

"Soybeans are one of the best protein options for all our vegetarian and vegan friends. I try to limit my meat consumption for various reasons, and edamame has been a lifesaver."

- Lara Wadsworth, True Leaf Market Writer