Red Japanese has bright purple skin and white flesh. Widely grown in California primarily for Asian food markets, Red Japanese is an adaptable variety that produces well without optimal heat and season length. In Japan, this variety is appreciated for its dry flesh, making it adaptable to frying, baking into sweets and breads, or simply steamed and minimally seasoned. A short season variety that can be successfully grown in most northern states as well as the South. 90-105 days. 
 
Available in late May/early June 100 days.
 
Season: late
Skin color: cream
Flesh color: orange