Mizuna is a Japanese leafy brassica with narrow serrated leaves, tender stems and a mild peppery-mustard character. It can be eaten raw or cooked briefly.
Selection and Storage
Choose crisp leaves and stems with no slimy patches. Refrigerate as you would other tender salad greens and wash and dry thoroughly before use.
Preparation and Culinary Uses
Serve raw in salads, wilt into soups and hot pots, or stir-fry briefly. Add late in cooking when you want to preserve its colour and tender texture.
Chef’s Notes
Taste the ingredient in its raw or simplest prepared form before building the dish. Variety, maturity, season, processing and storage can change intensity, moisture and texture.
Substitution Principle
Choose substitutes by culinary function—aroma, acidity, texture, bitterness, sweetness or body—rather than assuming that ingredients with a similar appearance will behave identically.
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