Aichi First is a Japanese heirloom tomato with deep roots in Toyohashi, Aichi Prefecture, dating back to 1938. Its distinctive pointed tip and pink-red fruits are immediately recognizable, especially pronounced in cooler weather. Heavy, firm, and sweet with a crisp bite, these tomatoes deliver the rich, full flavor that makes heirlooms worth growing. The indeterminate vine produces prolifically and reaches harvest in 80 to 90 days, making it a mid-season producer that rewards patient gardeners with consistent yields.
—
Moderate
?-?
?in H x ?in W
—
High
Hover over chart points for details
Pink-red tomatoes with a signature pointed tip that becomes more pronounced in cool conditions, delivering firm flesh and genuine old-school tomato flavor. This Japanese heirloom emerged from Toyohashi over 80 years ago and remains a high-yielding indeterminate variety prized by gardeners who value authentic taste over modern uniformity. The plants grow vigorously and demand proper support, but the reward is steady production of sweet, crisp fruit throughout the season.
These firm, sweet tomatoes are suited to fresh eating where their crisp texture and full flavor shine, and they hold up well in slicing applications where their substantial flesh prevents excessive juice loss. The dense structure makes them less prone to splitting than some varieties, a practical advantage when ripe tomatoes matter. Their classic heirloom flavor profile makes them excellent for tomato sauce, paste, and other cooked preparations where depth of taste is essential.
No timeline data available yet for this variety.
Start seeds indoors 6 to 8 weeks before your last expected frost date. Sow seeds in seed-starting mix, keeping soil warm at 68 to 82 degrees Fahrenheit; germination typically occurs within 5 to 10 days. Provide bright light immediately after germination and maintain warmth to prevent leggy seedlings.
Harden off seedlings over 7 to 10 days by gradually exposing them to outdoor conditions, beginning with shade and increasing sun exposure daily. Transplant outdoors after all danger of frost has passed and soil temperature reaches at least 60 degrees Fahrenheit. Space plants 18 inches apart and bury the stem up to the first true leaves to encourage strong root development.
Harvest tomatoes when they reach full pink-red color and yield slightly to gentle pressure; the skin should feel firm and the tomato feel heavy for its size. Pick fruit throughout the growing season to encourage continued flowering and production. In late summer, you can harvest tomatoes at the 'breaker stage' (when the first blush of color appears) and ripen them indoors if frost threatens.
As an indeterminate variety, Aichi First benefits from regular pruning to improve airflow and direct energy into fruit production. Remove lower leaves once plants establish themselves to reduce disease pressure and improve air circulation near the soil. Pinch out some lateral shoots (suckers) to maintain a manageable structure and encourage the plant to focus on maturing fruit rather than endless new growth.
Enter your ZIP code to see a personalized growing calendar for this plant.
“Aichi First traces its lineage to Toyohashi in Aichi Prefecture, Japan, where it was developed in 1938. This heirloom variety carries the mark of its Japanese origin in both its name and its distinctive phenotype, particularly the variable pointed fruit tip that becomes most pronounced during cooler growing seasons. The variety has survived and spread far beyond its birthplace because gardeners have recognized what makes it worth preserving: vigorous vines, heavy production, and tomatoes with genuine flavor depth. Its journey from a regional Japanese cultivar to inclusion in heirloom seed catalogs today reflects the global seed-saving movement's commitment to protecting varieties that offer superior taste and historical significance.”