Mizuna belongs to the Chinese cabbage family, a variety cultivated for its leaves. They are small, thin, narrow, finely pinnated and have a fresh, slightly peppery flavor.
Green mizuna is very mild.
Red mizuna has a delicious mustardy flavor and adds great taste and color to salads. The larger leaves are more peppery. The stems are thick but tender.
Like other mustard leaves, mizuna contains antioxidants, particularly vitamins A and C. It is also rich in folic acid, fiber and calcium.
This leaf vegetable which resembles arugula makes an excellent addition to salads.
Never bitter, hot or stringy, it remains mild and tender and the Japanese appreciate it a great deal in salads, although it may also be used in soups.
Mizuna leaves are delicious steamed or sautéed and flavored with soy sauce. They can also be used to flavor pickles in vinegar and marinades.
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