Red Japanese has bright purple skin and white flesh. Widely grown in California primarly for Asian food markets, Red Japaneseis 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 mininmally seasoned. A short season variety that can be successfully grown in most northern states as well as the South. 90-105 days. Ships Late May.