Getting to Know Mizuna

Mizuna leaves. AKA Xiu Cai, Kyona, Japanese Mustard, Potherb Mustard, Japanese Greens, California Peppergrass, Spider Mustard, etc.

Yesterday I shared the first of my new vegetable discoveries from my local organic provider.

The second new veggie I purchased this week is mizuna. Never heard of mizuna? Neither had I. After some quick research, I discovered that it’s also called Xiu Cai, Kyona, Japanese Mustard, Potherb Mustard, Japanese Greens, California Peppergrass, and Spider Mustard. And who knows what else. It’s been widely used in Japan for centuries, though it most likely originated in China.

Apparently (I haven’t tasted it yet) it’s got a spicy bite to it, like mustard greens, though not as strong as arugula (I love that word). What to do with it? Well, it’s pretty much the same as akusay: salads or stir fry.

I’ll give it a try and report back. Are you familiar with mizuna? What’s your favorite recipe for it?