Ingredient Spotlight: Mizuna

Ingredient Spotlight: Mizuna

Emily Han
Feb 15, 2011

We first discovered mizuna while searching for an arugula substitute at our local farmers' market. Since then this mildly bitter and peppery green has become a favorite in its own right.

Originally cultivated in Japan, mizuna is traditionally pickled, stir-fried, eaten raw in salads, and added to nabemono. The pretty, jagged leaves are peppery and reminiscent of arugula and mustard greens but more mild. The stalks are also quite delicious, crisp, and watery. We're especially fond of this juicy texture in salads, or lightly sautéed in sesame oil and garlic. An interesting recipe for pickled mizuna may be found at The Little Grass Shack.

Look for mizuna at farmers' markets and Japanese grocery stores. Choose a bunch with fresh, unwilted leaves and firm stalks and store it in a bag in the refrigerator for up to 3-5 days.

Do you eat mizuna? How do you like to prepare it?

Related: What Can I Do With Mizuna?

(Image: Emily Ho)

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