Mizuna / Japanese Mustard Greens

Mizuna contains a lot of vitamin C, which supports the immune system and is involved in collagen production; calcium and vitamin K, which are beneficial for bone health, as well as iron, which helps build blood. It also contains potassium, which helps to eliminate excess salt and regulate blood pressure; dietary fiber, which regulates the intestinal environment; and beta-carotene, an antioxidant that is good for eye health and protects cells from oxidative stress. The sharp taste of mizuna comes from the phytochemical allyl isothiocyanate, which has antibacterial and antithrombotic properties.
As mizuna contains vitamin C, which is sensitive to heat, it is best to eat mizuna raw in salads or boil it lightly without overcooking it. Since it contains beta-carotene, a fat-soluble vitamin, the absorption rate of the component is increased when eaten with foods that contain fats and oils.

Cut mizuna to a length that is easy to use, soak it in water for about a minute, then drain the water. Wipe off the water, wrap it in dry kitchen paper, place it in a storage container and refrigerate for roughly a week.

Mizuna is also called “kyona” (kyoto leafy vegetable) because it has been cultivated in Kyoto for a long time, and was also selected as one of the "traditional vegetables of Kyoto" selected by the prefecture itself.