Inventory, 3 lbs : 2.00
This item was last sold on : 06/22/17
Mizuna is has long, broad, serrated and deeply cut satin finished leaves with thin trailing stems that meet at its root base. Mizuna's flavors can be characterized as piquant and bright with a subtle earthiness.
Mizuna is available year-round with a peak season in the fall.
Mizuna, scientific name, Brassica rapa nipponosica, is a cool season Japanese mustard green that has a similar appearance as wild arugula. It belongs to the Brassica rapa family, which is constituted of field mustards and oil producing crops such as rapeseed. There are at least sixteen known varieties of Mizuna, differing in textures, colors and flavor profiles. In North America, Mizuna is considered a specialty green and thus, has limited commercial exposure outside of Asian markets and farmers markets.
The dark chlorophyll-laden green leaves of Mizuna offer most of the plant's nutrition which provide beta carotene and minerals. Mizuna is also high in vitamin C, folate, and iron.
Mizuna's most appropriate use is as an ingredient within salads, yet it can also be cooked. The stalks and leaves should be separated and cooked independently due to invariably different cook times. Mizuna is a common stir fry and soup ingredient and it can be adapted to most recipes calling for mustard greens or even cabbage. More modern and atypical uses include adding the leaves as a topping to pizza, tossed into pasta, blending into a pesto and adding to a sandwich or burger. Companion ingredients include apples, pears, peaches, figs, citrus, nuts, light bodied vinegars, garlic, ginger, mushrooms, chiles, basil, mint, bacon, cream, hard aged and melting cheeses, tomatoes, zucchini and grains such as farro and wild rice.
In Japan, Mizuna is often pickled. The leafy parts are salted and chopped, then stirred into rice. Stalk pieces are steeped in salt, sugar and rice vinegar for roughly 48 hours and then served as an appetizer or small bite with cold beer.
Mizuna is native to China, though it is considered a Japanese green as it has been cultivated there for several centuries. It has been naturalized in continental Asia and in both temperate and cold-hardy climates throughout the world. It can tolerate sub-zero temperatures, extensive rain and even heat, thus it can be cultivated year round. It can be harvested within 6 weeks of sowing, another growing advantage.
Restaurants currently purchasing this product as an ingredient for their menu.
|Kitchens For Good||San Diego CA||619-851-4091|
|La Costa Resort & Spa Main Kitchen||Carlsbad CA||760-930-7063|
|Paradise Point Resort Tidal||San Diego CA||858-490-6363|
|Pendry SD (Lion Fish)||San Diego CA||619-738-7000|
|Inn at Rancho Santa Fe||Rancho Santa Fe CA||858-381-8289|
|Coast Catering||Escondido CA||619-295-3173|
|Miho Gastrotruck||San Diego CA||619-867-4295|
|Tender Greens-Broadway||San Diego CA||619-807-1394|
|Leroy's Kitchen & Lounge||Coronado CA||619-522-6890|
|Hotel La Jolla & CUSP||La Jolla CA||858-459-0261|
|Tender Greens-UTC||San Diego CA||858-455-9395|
|Pendry SD (Provisional)||San Diego CA||619-738-7000|
|Marriott Marina Kitchen||San Diego CA||619-234-1500 x6113|
|US Grant Hotel Main||San Diego CA||619-232-3121|
|Addison Del Mar||Del Mar CA||858-350-7600|
Recipes that include Mizuna Lettuce. One is easiest, three is harder.
|The Intentional Minimalist||Mizuna Salad & Maple Vinaigrette|
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