Inventory, 3 lbs : 3.00
This item was last sold on : 10/21/16
Tatsoi is a small low-growing plant that forms a rosette of petite spoon-shaped leaves. It has short pale lime green stems that are succulent and tender, likened to those of a celery heart. The emerald green leaves are glossy and convex with subtle veining. Raw Tatsoi displays sweet yet nutty flavors and a mineral finish. Once cooked, it develops a warm earthiness similar to spinach.
Tatsoi is available year-round, with peak season in the spring and early summer.
Tatsoi is botanically classified as Brassica narinosa and a member of the Brassicaceae, or mustard, family. It is a variety Chinese cabbage that is commonly known as spoon mustard, spinach mustard and rosette bok choy. In Chinese, its name is wu ta cai and in Japan it is known as tasai. It is treated as a cut-and-come again leafy vegetable, allowing for multiple harvests on a single plant. The plant's maturity is signaled by flowering shoots arising from the foliage. Eventually the plant will sprout seeds, marking its life cycle's migration. The seeds can be saved and used for future crops.
Tatsoi is a good source of vitamins A, C and K, carotenoids, folate, calcium and potassium.
Tatsoi is a very versatile green and may used similarly to spinach, raw, steamed, sauteed, braised or stir fried. It makes an excellent accompaniment to other salad greens such as spinach, arugula, watercress, pea tendrils and mizuna. Its tangy and peppery notes pair well with citrus, crisp cool ingredients such as apple, fennel and mint, warm flavors that are abundantly found in chiles, garlic and allspice. Pair tatsoi with ingredients rich in umami such as scallops, mushrooms, seaweed, sesame and braised meats. Fermented ingredients such as fish sauce, soy sauce and vinegars are also complimentary matches.
Tatsoi is native to China, yet its culinary roots are in Japan. Its period of cultivation so deep there, it is considered an ancient green. As with all Chinese brassicas, tatsoi is a vigorous grower. It germinates quickly and seedlings develop so rapidly you can almost see them grow. Unlike the typical Western brassica, maturing in 5-10 months from sowing, plants can be harvested within 3-4 weeks of sowing. Though Tatsoi will adapt to loamy and sandy soils, it thrives in fertile nitrogen-rich soil, warm days and cool nights.
Restaurants currently purchasing this product as an ingredient for their menu.
|Urban Kitchen||San Diego CA||619-239-2222|
|Miho Gastrotruck||San Diego CA||619-867-4295|
|Double Standard Kitchenetta||San Diego CA||619-269-9676|
|LPM Master Tenant, LLC- Mess Hall||San Diego CA||619-522-6890|
|Searsucker Del Mar||San Diego CA||858-369-5700|
|Union Kitchen & Tap||Encinitas CA||760-230-2337|
|Baci||San Diego CA||619-275-2094|
|Inn at Rancho Santa Fe||Rancho Santa Fe CA||858-381-8289|
Recipes that include Tatsoi. One is easiest, three is harder.
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