Tankuro is a Japanese heirloom soybean prized for its exceptional sweetness and vigorous growth, reaching 12 to 36 inches tall and producing pods ready to harvest in just 80 days. After years of careful selection, seed companies identified this variety as the standout edamame choice, combining superior flavor with reliable yields across hardiness zones 3 through 10. The beans mature from green edamame to a striking deep black, opening up possibilities beyond fresh eating: simmer them young for a delicate snack, or let them fully mature to craft your own soy milk and tofu at home.
Full Sun
Moderate
3-10
36in H x ?in W
—
High
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Tankuro delivers the sweet, nutty flavor that makes Japanese edamame so craveable, with a vigor that makes it forgiving enough for first-time soybean growers. The variety excels in both its fresh green stage and as a mature black bean, giving you flexibility in harvest timing and end uses. Its relatively short 80-day window means you can reliably mature a full crop even in cooler zones, and the compact 12 to 36-inch plants adapt well to garden spaces of any size.
Harvest Tankuro young at the green pod stage for edamame, boiling the pods and salting them lightly for a simple, protein-rich snack. Allow the beans to mature fully inside their pods until they turn deep black, then shell them to create homemade soy milk, tofu, or miso. The mature beans also work beautifully in soups, stews, and grain bowls, adding nutty sweetness and substantial protein.
No timeline data available yet for this variety.
Direct sow seeds outdoors once soil temperature reaches 60 to 75 degrees Fahrenheit, timing your planting to avoid spring frosts. In cooler zones, wait until late spring when soil is reliably warm. Since Tankuro is frost-tender, do not rush planting; cold soil will cause seed rot.
For edamame, harvest pods when they are bright green, tender, and about 2 to 3 inches long, typically around 80 days from sowing. Pods should feel full but still have a slight give when squeezed. Pinch or snip pods from the plant, or pull the entire plant and strip pods by hand. For mature soybeans, allow pods to dry completely on the plant until they turn brown and papery, then harvest and shell to reveal the deep black beans inside.
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“This soybean originates from Japan, where it has been cultivated and refined for its superior flavor profile. The variety's journey to Western gardeners reflects a deliberate search: seed companies trialed and tasted multiple Japanese soybean varieties before settling on Tankuro as the clear winner for home gardens, recognizing in it both the culinary excellence that Japan has long valued and the practical vigor needed for non-commercial growers.”