Glossary - Ingredients

Mizuna/Japanese mustard greens


Japanese mustard greens are in season between October and March.
This leafy green belongs to the Family Brassicaceae, and is also known as ‘Kyona’, as these mustard greens were commonly grown in the Kyoto region from long ago, and thereafter became cultivated throughout Japan.
From one bulb more than 600 leaves emerge, and 1 bulb can grow to weigh more than 4 kgs (8.8 lbs).



Japanese mustard greens are an excellent source of vitamin C. These leafy greens also contain calcium and iron.

Connoisseur selection / storage

Select Japanese mustard greens with leaves of vibrant green and stems that are white. Avoid those with limp leaves and/or broken stems. Place into vegetable storage containers and store in a refrigerator.

Cooking Tips

Japanese mustard greens are not bitter, and their delicate flavor is perfect for salads.
This leafy green also has an odor-eliminating effect in meat and fish dishes, making Japanese water greens a perfect addition to boiled and simmered dishes as well. Maximize on their crunchiness by pickling for a delicious side dish.

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