Also known as Sakura, this variety has the unfortunate distinction of being popularized under the name "Japanese," which I leave here so folks will recognize it. Many different heirlooms grow in Japan, making that an ambiguous name. This variety is distinct from Aomori and Takayama, other Asiatics traced to Japan. This one has mild heat and an open, crisp flavor and texture, without green flavor, that make it suitable for usage in large quantities, diced large, raw or fast sauteed.
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