Komatsuna/Japanese mustard spinach


In season from December to March, the Japanese mustard spinach (komatsuna) is of the Brassica rapa plant species and is said to be most delicious during the snowy season.


This leafy vegetable is abundant in beta carotene, vitamin C, calcium and iron. In fact, Japanese mustard spinach is said to contain 5 more times calcium than spinach.

Connoisseur selection / storage

Select Japanese mustard spinach that is bright green in color, with leaves that are not drooping or torn or changing color. Wrap in paper towel or newspaper and store in a refrigerator.

Cooking tips

Japanese mustard spinach is not very astringent (bitter), and as such can be used without parboiling in boiled and simmered dishes. Also enjoyable in sautéed dishes, as a garnish for simmered fish and in the traditional Japanese New Year’s dish of “zoni” (soup containing mochi (rice cakes)).

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