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This feathery green is always abundant in the weeks leading up to the new year. Mizuna is essential to the Japanese New Year's Day tradition, added to ozoni, or mochi soup. But it can be used in other dishes as well.The basics: Mizuna, also known as pot-herb mustard or kyona in certain parts of Japan, is a leafy green in the mustard family. It is thought to be one of only a handful of greens indigenous to Japan and thus, it has been closely tied to the New Year's celebration.
Mizuna symbolizes a life full of energy. Mizuna means "water green" and the plant is grown in a shallow paddy-like environment. It is harvested in the fall and winter and grows in bunches to an average of 12 to 18 inches in length. It has a thin, white stalk with spiked, feathery leaves similar to dandelion greens.
Mizuna has a mild, peppery flavor and can be consumed raw or cooked. In recent years, young mizuna leaves have gained popularity in mesclun and salad mixes.
Selecting: Mizuna is generally sold in bunches. Look for fresh and vibrant green leaves that aren't wilted.
Storing: Mizuna should be used immediately as it tends to wilt quickly. If storing, place in a plastic bag in the refrigerated for a day or two.
Use: Cut off the roots and part of the lower stem, which tends to be fibrous. Rinse leaves and pat dry. Some prefer the leaves only, but the stem can be chopped up and consumed as well.
Because this green is rather fragile, only a bit of cooking time is necessary. Add greens towards the end of any preparation.
Besides ozoni, mizuna can be added to miso soup or other hot-pot dishes such as nabeyaki udon or yosenabe. Mizuna can also be lightly stir-fried, like spinach. The green is also pickled and made into tsukemono in Japan because of its crispy texture. Outside of Japan salad mixes have been the No. 1 use of young mizuna leaves.
Where to buy: Mizuna should be available in all supermarkets for the next few weeks, with prices from 99 cents to $1.39 a bunch.
Food Stuffs: Morsels
Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com
