Tomato Japanese: characteristics and description of the variety

There is no comrade for the taste and color – this is how the proverb says. And yet … Every year, enthusiastic enthusiasts who love to grow and, of course, eat tomatoes publish a list of the ten most delicious varieties, in their opinion, on the forums. The resistance of plants to diseases and productivity are taken into account. The Japanese tomato is often found on this list. Let her not take first place, but she is confidently holding the lead.

The reviews of those who planted the Japanese tomato variety are simply enthusiastic. What is this miracle? We will compile a detailed description and description of the Japanese tomato variety for those who are still unfamiliar with it. But first, let’s take a photo.

Description and characteristics

Japanese tomato seeds are available only in amateur collections. Seed companies do not propagate them yet. This circumstance has its pros and cons.

Cons:

• You can not buy them from all collectors;
• seeds are not cheap, for 5 seeds you will have to pay from 40 to 50 rubles.

Pros:

• the quality of the seeds is high, they have already been pre-selected and have a high germination rate;
• taking care of their reputation, sellers who are truly passionate about their business do not allow regrading, you can be sure that exactly what you bought will grow;
• plants obtained from such seeds are strong, resistant to many diseases of tomatoes, as their parents were grown in compliance with all the rules of agricultural technology.

Now directly about the variety and its features:

• Japanese tomato belongs to indeterminate varieties, plant height – up to 2 meters;
• requires pinching, needs a high-quality garter, like all varieties with large fruits, with a heavy crop load, it will be useful to tie up each bunch of tomatoes;
• form Japanese tomato plants in 1 or 2 stems, depending on the region of cultivation;
• the Japanese variety is intended for growing in a greenhouse, in the southern regions it will feel good in the open field when tied to stakes;
• in terms of ripening, the Japanese tomato belongs to mid-season varieties, some collectors consider it to be mid-early; when sown in late February and planted in a greenhouse in early May, ripe fruits can be harvested as early as early July;
• bush – slender, not sprawling, the leaf of the usual type is medium-sized;
• the brush is simple, it can contain up to 5 tomatoes;
• tomatoes of the Japanese variety of a very beautiful heart-shaped shape with a sharp nose, their average weight is about 300 g, but some champions pull even half a kilo;

  

• at full maturity, fleshy tomatoes have a beautiful raspberry-red color and an amazing sweet taste, high sugar content;
• the skin of the fruits is thin, so they are very tasty in salads, you can cook tomato paste, sauces, juices, various preparations from them, but you can’t pickle this yummy – the fruits of the Japanese tomato simply won’t fit into a jar.

Giving a full description and characterization of the Japanese tomato variety, one cannot fail to mention its high yield and ability to bear fruit until the very cold. Nothing definite can be said about the origin of the tomato; according to one version, it is a local old family variety that was grown in the city of Bogorodsk, Nizhny Novgorod Region. History is silent about the origin of the unusual name.

How to grow

Japanese tomato requires growing seedlings. By the time of disembarkation, it should be 2 months old. Those who have already planted this tomato recommend sowing it at the end of February. If we take into account the time required to wait for seedlings, March and April will remain for the development of Japanese tomato seedlings. In the greenhouse, the soil warms up faster than on the street, by the beginning of May it will already be warm enough for the tomatoes to take root successfully.

We grow seedlings

If tomato seeds were bought from collectors, then all the seeds will have to be sown – after all, there are very few of them. As a rule, they are already selected for size and quality, so you can hope for 100% germination. To help Japanese tomato seeds wake up, we will additionally treat them with a growth stimulator. Usually, collectors do not get sick tomatoes. A huge number of varieties does not allow planting many plants of the same variety, so each copy is valuable. The gardener is obliged to take care of the health of tomatoes, and conducts all preventive treatments for diseases.

There are many different ways to do this. It is for tomatoes that the best option is soaking in aloe juice. In addition to having pronounced bactericidal properties, this miraculous plant is a powerful biostimulant for both people and plants.

In order for the juice to maximize its beneficial properties, aloe must be properly prepared. To obtain juice, flower leaves older than three years old, which had not been watered for 2 weeks, are suitable.

To make juice, the lower completely healthy leaves are cut off. They are wrapped in a dark cloth and kept for a week or two on the bottom shelf of the refrigerator. Then the leaves are ground in any convenient way and the resulting slurry is filtered and, if possible, squeezed.

Soaking is carried out for 18 hours, completely immersing the seeds in the juice. It is better to do this in a bag of gauze or thin cotton fabric. After soaking, the seeds are not washed, but immediately sown or germinated on wet cotton napkins, putting a plastic bag on them.

Next steps:

• we sow tomatoes in loose, slightly moistened soil to a depth of 2 cm, you can sow them in one container, but it is better to place each seed in a separate small pot;

  

• we lay out a layer of snow 2 cm thick on top, usually in February there is still a lot of it. Melted snow will saturate the soil with melt water, which stimulates the rapid germination of seeds and has a beneficial effect on future plants.
• it remains only to put plastic bags on containers with Japanese tomato seeds and put them in a warm place;
• shoots will appear quickly – on day 4 or 5, they really need the maximum amount of light, otherwise thin shoots will stretch before our eyes, they don’t need a lot of heat at this stage of development, it’s enough to maintain a temperature of about 16 degrees during the day and 14 degrees at night ;
• in about a week, the Japanese tomato seedlings will get stronger, grow roots and she will need a different temperature regime: 22-23 degrees during the day and 18 at night;
• water the tomatoes, soaking all the soil in the pots, but only when it dries. Excessive moisture harms tomatoes – it provokes a disease with a black leg, in which case it will be difficult to save the seedlings.
• tomatoes of the Japanese variety planted in separate pots do not need picking, they will need to be transplanted into pots or glasses with a volume of at least 700 ml, and preferably 1 liter, keeping an earthen ball with roots; do this when the Japanese tomatoes have 4 or 5 true leaves;

  

• in order for Japanese tomato seedlings to grow in quality, they need sufficient nutrition: 2 or 3 feedings with a weak solution of mineral complex fertilizer with a frequency of 2 weeks; you need to feed the plants starting from the formation of the first true leaf, at which time the nutrients contained in the seed run out and the Japanese tomato plants need to be fed from the outside;
• an important event – hardening seedlings; of course, in the greenhouse the conditions for plants are more comfortable than on the street, but they are different from those in the room, so that the plants do not experience stress when they change abruptly, we accustom them to them gradually, this will take 2 weeks.

  

Landing in the greenhouse and further care

For the Japanese tomato, the planting rate per sq. meter – 4 plants. In this case, they receive a sufficient feeding area to form a significant crop. The soil in the greenhouse has been prepared since autumn, not forgetting to fertilize and disinfect the soil and the greenhouse itself from pathogens of fungal diseases. Care of planted plants includes the following components:

• soil mulching;

  

• weekly watering with warm water, and in the heat and in the phase of fruit filling and more often;
• daily ventilation of the greenhouse, the optimum temperature for the development of tomatoes is not higher than 25 degrees during the day and 18 at night;
• top dressing every 10-14 days with a complete mineral fertilizer with a predominance of nitrogen in the first phase of growth and potassium – during the formation and filling of fruits. So that the Japanese tomato does not have green shoulders at the stalk, the potassium content in the soil must be sufficient. You can feed them with an ash extract or use a solution of potassium sulfate.
• regular removal of stepchildren and the formation of a plant in 1 or 2 trunks;
• removal of leaves as fruits form on each brush;
• pinching the tops at the end of July in the middle lane and in August in the south.

You can watch the video on how to care for tomatoes in a greenhouse:

Japanese tomato is an amazing variety. Its fruits will not only be a decoration on any table, even the most fastidious gourmet will like its excellent taste, and its universal use will please any housewife.

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