Even in the heart of Tokyo, planting just two tomato seedlings on a small balcony can bring a hint of summer.
This year, I decided once again to grow mini tomatoes—specifically Aiko and Chika, two sweet and charming varieties.
Slowly but surely, our little balcony is transforming into a tiny urban farm.
🍅 Aiko: Sweet Like Fruit, Firm Like a Friend
The first to bloom was Aiko, with its elegant, elongated shape.
Its firm, glossy skin makes it resilient to cracking and perfect for storing. But its real charm lies in its flavor—surprisingly sweet, almost like fruit. I remember thinking, “Is this a tomato or a dessert?”
Aiko is also great for cooking. One morning, I sliced it up and placed it on toast with cheese and basil. The heat brought out its concentrated sweetness—it tasted just like gourmet pizza sauce.
According to a staff member at the garden center, Aiko is rain-resistant and slow to crack, making it ideal for the rainy season. That advice helped me decide.
Our first harvest came in early June. I still remember the crisp “pop” of the fruit coming off the vine in the morning light. That tiny tomato marked the official start of our summer.
🍅 Chika: Gentle, Juicy, and Just Right for Everyday Meals
Then there’s Chika, a round and charming variety with a softer, juicier flavor.
Its name—Chika—is said to come from the phrase “a thousand fruits,” referring to its impressive productivity. It’s a favorite for bento lunches, with a delicate skin that melts in your mouth.
This was my first time growing Chika, and I was drawn to its healthy, deep green leaves and sturdy stem.
Though a bit slower than Aiko, it soon developed flower buds. And now, I’m thrilled to see tiny green fruits beginning to appear. Watching them ripen day by day feels like raising a child.
One windy night, I noticed the Chika seedling swaying dangerously. I quickly tied it to the stake again with twine, and by morning, it stood tall as if nothing had happened.
It reminded me—plants are quietly strong beneath the surface, just like people.
🌿 Balcony Gardening Tips from a Two-Tatami-Sized Space
Our balcony is about the size of two tatami mats—a typical Tokyo setup.
Alongside the mini tomatoes, we’re also growing goya (bitter melon), mint, and shiso. The greenery makes the space feel like a tiny jungle, and I enjoy stepping out there every morning.
Sunlight is the biggest factor. I shifted the laundry pole slightly to let more sun reach the planters.
Since balconies are breezy, I use tall stakes and regularly tie the plants with twine to prevent tipping.
We also pinched the tops of the plants (a technique called topping) once the sixth flower cluster appeared. This directs energy toward the fruit and side branches, improving sweetness.
On sunny days, I water twice—morning and evening—but never excessively.
I check the dryness of the soil by touch and weight. That’s one of the joys of balcony gardening: adjusting your care by truly observing your plants.
🍽️ Freshly Picked Tomatoes—A Tiny Gourmet Delight
The freshly picked Aiko tastes great straight off the vine, but it’s also perfect with just a drizzle of olive oil and a pinch of salt.
Sometimes I mix in fresh mint (also grown on the balcony) to make a cool summer pasta dish with mozzarella cheese.
This kind of homegrown delight brings both satisfaction and gratitude.
Balcony gardening isn’t just about growing food—it’s about slowing down and rediscovering the rhythms of the seasons.
Every tiny fruit holds a memory of care, sunlight, and joy.
☀️ My Little Tokyo Summer, Grown with Care
From just two tomato plants, our balcony has blossomed into a space of wonder.
Even surrounded by concrete, I’ve found a connection to nature—and a way to welcome summer into my daily life.
I’m looking forward to Chika’s harvest next, and dreaming of expanding the space into a mini kitchen garden.
What other colors and flavors might grow here next season? I can’t wait to find out.
