Kodaizu Soybean
Kodaizu Soybean
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$3.45 USD
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$3.45 USD
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Kodaizu
(Ko Daizu)
(Ko Daizu)
90 days, determinate — The plants reach thirty inches in height and are bushy. The seeds are small, yellow, have dark brown eyes and contain about 19% oil and 43% protein. We have also seen it being sold by others as "Ko Daizu" which simply means small soybean in Japanese.
'Kodaizu' is primarily used for sprouting and to make natto. The USDA, ARS accession number PI 506904. It was originally collected in Shikoku, Japan and donated to the National Seed Storage Lab in 1986. Each packet contains 25 to 30 seeds.
Planting Instructions:
Soybeans are a tender plant and should be sown after all danger of frost has passed and the soil has warmed. Planting them at about the same time as corn is a good rule.
Sow seeds about one inch deep, three to four inches apart. Although you can plant in rows, they can be planted densely and allowed to form a canopy. This will help control weed growth. Soybeans are tolerant of drought and poor soil since they fix nitrogen. They will, however, benefit from fertile soil.
Soybean flowers are perfect (self-fertile) and cross pollination is almost non-existent, making saving seed easy. Allow pods to fully develop and dry on the plants.
Note: If you are unfamiliar with natto, it is a traditional, and very ancient, Japanese food made by fermenting soybeans with Bacillus subtilis or Bacillus natto. It is a popular breakfast food in some regions of Japan but can be an acquired taste due to its strong smell and flavor, as well as its slippery texture.
Sow seeds about one inch deep, three to four inches apart. Although you can plant in rows, they can be planted densely and allowed to form a canopy. This will help control weed growth. Soybeans are tolerant of drought and poor soil since they fix nitrogen. They will, however, benefit from fertile soil.
Soybean flowers are perfect (self-fertile) and cross pollination is almost non-existent, making saving seed easy. Allow pods to fully develop and dry on the plants.
Note: If you are unfamiliar with natto, it is a traditional, and very ancient, Japanese food made by fermenting soybeans with Bacillus subtilis or Bacillus natto. It is a popular breakfast food in some regions of Japan but can be an acquired taste due to its strong smell and flavor, as well as its slippery texture.
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