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Mizuna

Mizuna is a Japanese mustard green with long, feathery, deeply serrated leaves and tender stems. It is commonly used in salads and Asian-inspired dishes and can be enjoyed both raw and cooked. Mizuna has a mild, fresh flavor with a subtle peppery, mustard-like bite that is generally less intense than arugula or other mustard greens. The young leaves are especially tender and mild, while more mature leaves tend to have a stronger, slightly bitter flavor.

ChoosingPreparationPairingMethods

Choose mizuna with fresh, vibrant green leaves and crisp, firm stems. The leaves should appear tender and full, without wilting, yellowing, sliminess, or significant browning around the edges. Look for bunches with evenly colored leaves and avoid greens that appear excessively wet or compressed. Younger, smaller leaves are generally more tender and mild, while larger leaves may have a more pronounced peppery flavor and sturdier texture.

Remove any wilted or damaged leaves and trim away any tough or discolored stem ends. Rinse the mizuna thoroughly under cool running water, paying attention to the spaces between the stems and leaves where dirt may collect. Dry the leaves well using a salad spinner or clean kitchen towels. Mizuna can be left whole for salads or sandwiches, or roughly chopped for sautés, stir-fries, soups, and other cooked dishes.

Mizuna pairs well with ingredients that complement or balance its mild peppery and mustard-like flavor. Garlic, ginger, scallions, sesame oil, soy sauce, miso, rice vinegar, and citrus are especially good choices. It also works well with mushrooms, carrots, radishes, cucumbers, roasted squash, and other vegetables. Proteins such as chicken, pork, beef, salmon, shrimp, tofu, and eggs can make mizuna dishes more substantial. Nuts and seeds, particularly sesame seeds, almonds, and walnuts, add texture, while ingredients such as apples, pears, and dried fruit can provide sweetness that balances mizuna's peppery notes.

Sautéing: Heat a small amount of olive oil or sesame oil in a skillet over medium heat. Add garlic, shallots, ginger, or other aromatics, followed by the mizuna. Cook for 2-4 minutes, tossing occasionally, until the leaves are wilted and the stems are tender but still slightly crisp. Season with salt, pepper, soy sauce, or lemon juice to taste.

Stir-Frying: Heat oil in a wok or large skillet over high heat and add garlic, ginger, or scallions. Add the mizuna and stir-fry for 2-3 minutes, until the leaves are wilted and the stems are tender-crisp. Season with soy sauce, sesame oil, rice vinegar, or other desired seasonings.

Adding to Soups: Add mizuna to soups, broths, ramen, or noodle dishes during the final 2-4 minutes of cooking. The leaves will quickly soften while the stems retain some texture. This method works especially well in light broths and dishes flavored with soy sauce, miso, ginger, or garlic.

Steaming: Place mizuna in a steamer basket over simmering water and steam for 2-4 minutes, until the leaves are tender and lightly wilted. Avoid overcooking to preserve its fresh flavor and delicate texture. Season with sesame oil, soy sauce, lemon juice, or a small amount of butter before serving.

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