Komatsuna/Japanese mustard spinach

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.

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.

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)).