Kodaizu
Glycine max
 Kodaizu
 |
Seed #430 |
 |
This is a mid-season non-GMO soybean. It is a small seeded soybean and is used for making natto and excellent for sprouting. The bushy plants need warm day and cool night temperatures for good results.
- Warm season annual
- Approx. 35-45 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
- Maturity: Approx. 90 days to maturity
- Planting season: Late spring
Buy in bulk
Available in 1-lb increments, minimum 1 lb.
| For additional bulk purchasing options... |
 |
Cultivation: Prepare fertile, well-drained soil. Sow seeds in spring/early summer after last frost in a warm, sunny location. Seeds will rot or fail to germinate if overwatered or soaked. Keep soil moist but not soaked during the germinating period. Fertilize as needed. Warm day temperatures (75-85°F) and cool night temperatures are important for best results. Harvest when the leaves have changed from bright green to a slight yellowish-green color. No staking required.
Germination
Temperature |
Seed
Depth |
Seed
Spacing |
Thin
To |
Row
Distance |
Plant
Height |
| Soil temp above 58°F |
1/2" |
2" |
4" |
20-36" |
24" |
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Excellent for sprouting and the soybean used for natto. Natto is a traditional Japanese food made from soybeans fermented with Bacillus subtilis. It is popular especially as a breakfast food because it is a rich source of protein and probiotics. Natto has a strong flavor, scent and slippery texture. Garnished with shiso and hot mustard. A Korean bean sprout side dish is called, kongnamul muchim, a mixture of soybean sprouts with garlic, green onions, sesame seeds, sesame oil and soy sauce.
| 
