Tokiwa cucumber seeds bring authentic Japanese slicing quality to the home garden. This heirloom variety, cultivated in Tokyo since the 1930s, produces vigorous vines and uniform dark green fruits about 9 to 10 inches long with a refined 1.5-inch diameter. Tokiwa cucumbers are prized for their crisp texture, mild flavor, and thin edible skin, making them excellent for fresh slicing, salads, sandwiches, and pickling. The long vines climb naturally and perform especially well on a trellis, where vertical growth improves airflow and makes the slender fruits easier to harvest.

Germination Rate: 97%. Test Date: 9/25. TLM.

Texas Minimum Germination Rate: 80%.

Why Choose Tokiwa Cucumber?

• Japanese Heirloom: A time-tested slicing variety cultivated in Tokyo since the 1930s.
• Uniform Fruit: Produces dark green cucumbers about 9 to 10 inches long and approximately 1.5 inches wide.
• Crisp and Mild: Delivers refined flavor and satisfying crunch for fresh eating.
• Thin Edible Skin: The tender skin is easy to slice and does not require peeling.
• Versatile Harvest: Excellent for salads, sandwiches, snacks, and homemade pickles.
• Vertical Growing: Vigorous vines respond well to trellises and other sturdy supports.

Planting Tips for Success

• Sunlight: Plant in full sun with at least 6 to 8 hours of direct light each day.
• Soil: Use fertile, well-drained soil with a pH of 6.0 to 6.8. Mix finished compost into the bed before planting.
• Timing: Direct sow after the last frost when soil temperatures remain above 60°F, or start seeds indoors about 3 to 4 weeks before transplanting.
• Spacing: Space plants 12 to 18 inches apart in rows 36 to 48 inches apart. Provide room for the vigorous vines to climb.
• Support: Train vines on a sturdy trellis or fence to improve airflow, keep fruits cleaner, and make harvesting easier.
• Watering: Keep soil evenly moist, especially during flowering and fruit development. Water at the soil line to help keep foliage dry.
• Feeding: Add compost before planting and use a balanced vegetable fertilizer. Avoid excessive nitrogen, which can encourage leaves over fruit.
• Pollination: Tokiwa is monoecious and relies on bees and other pollinators for fruit set. Grow flowering plants nearby and avoid sprays during bloom.
• Harvesting: Expect harvest-ready cucumbers in about 60 days under good growing conditions. Pick fruits around 9 to 10 inches for the best texture and flavor.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Proudly supplying quality seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: Learn more about our Safe Seed Integrity Pledge.
• Vegetable Seed License: We meet applicable requirements for selling vegetable seed.
• Great Customer Service: Our team is here to help you grow with confidence.

Cooking Methods

• Fresh salads: Slice into garden, Japanese, cucumber, or mixed green salads for a crisp, refreshing bite.
• Sandwiches and wraps: Add thin slices to sandwiches, wraps, burgers, and rice bowls.
• Snacking: Enjoy chilled slices with miso dip, hummus, tzatziki, or a sprinkle of salt and herbs.
• Quick pickles: Slice young cucumbers and cover with seasoned vinegar brine for easy refrigerator pickles.
• Japanese-style pickles: Marinate slices with rice vinegar, soy sauce, sesame, ginger, or shiso.
• Cold soups: Blend with yogurt, herbs, lemon, and garlic for a refreshing chilled soup.

Order Tokiwa Cucumber Seeds Today

Order yours today and grow crisp Japanese heirloom cucumbers for fresh slicing, salads, and homemade pickles.

Nutritional Information

Applies to harvested cucumber fruit, not seeds. Approximate values per 1 cup (119 g) of sliced cucumber with peel: 16 calories, 3.8g carbohydrates, 0.7g protein, 0.2g fat, and 0.6g fiber. Cucumbers also provide vitamin K and hydration as part of a balanced diet. Percent Daily Value is based on a 2,000-calorie diet.

Important Disclosures

• Variety Disclaimer: Results may vary based on growing conditions, soil, climate, care, pollination, and harvest timing. Fruit size, yield, and flavor can vary with maturity and local conditions.
• Seed Storage: Store unused seeds in a cool, dry place away from heat, moisture, and direct sunlight. Seal opened packets for best viability.
• Planting Zones: Cucumber is a warm-season annual. Plant after the danger of frost has passed and follow local soil temperatures and planting dates.

Recipe: Tokiwa Cucumber Sunomono-Style Salad

A light, tangy Japanese-style side dish featuring thinly sliced harvested Tokiwa cucumbers and toasted sesame seeds. Use harvested cucumbers, not planting seeds. Serves 4. Preparation: 15 minutes. Draining: 10 minutes. Chilling: 15 minutes. No cooking required.

Ingredients

• 1 pound harvested Tokiwa cucumbers, washed and trimmed
• ½ teaspoon salt
• 3 tablespoons unseasoned rice vinegar
• 2 teaspoons sugar
• 1 tablespoon water
• 2 teaspoons toasted sesame seeds

Directions

1. Slice cucumbers into very thin rounds, leaving the tender peel on if desired.
2. Toss with salt in a colander and let drain for 10 minutes. Rinse briefly under cold running water, then gently squeeze out excess moisture and pat dry.
3. Whisk rice vinegar, sugar and water in a bowl until the sugar dissolves.
4. Add cucumber slices and toss gently. Cover and refrigerate for 15 minutes.
5. Sprinkle with toasted sesame seeds just before serving chilled.

Serving, allergy and storage notes: Serve alongside rice bowls or grilled dishes. Contains sesame. Keep covered in the refrigerator and enjoy within 2 days for best texture. Refrigerate within two hours of serving, or one hour above 90°F. This salad is not a shelf-stable canning recipe.

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