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Komatsuna has long, slender stems with large, bright green spoon-shaped leaves. It may be harvested as a micro green, a fully mature leaf and even after the flowering head develops. The leaves become a deeper green color as the plant ages and its delicate stems grow wide, coarse and pale in color. In its young state, Komatsuna is tender and delicate with a sweet flavor and mild mustard bite. Larger leaves develop a more fibrous, hardy texture with an assertive crunch and a peppery mustard finish.
Seasons/Availability
Komatsuna is available year-round, with peak season fall through spring.
Current Facts
Komatsuna, botanically known as Brassica rapa var perviridis, is also commonly referred to as tendergreen or Japanese mustard spinach. Although not a true spinach, Komatsuna is from the mustard family and is a relative of turnips, cabbage, rapini and bok choy. It is almost exclusively grown in Japan, Taiwan, Korea and Vietnam where it is often pickled and known as cai chua. Komatsuna gets its name from the Komatsugawa district of Japan
Nutritional Value
Komatsuna leaves are nutrient dense and rich in beta carotene, calcium and Vitamins A, B2, C, K. Like other members of the Brassica family, it is prized for its potential cancer fighting effects from the presence of glucosinolates.
Applications
Komatsuna has a wide range of cooking applications dictated by the leaf's maturity upon harvest. When young, the leaves are very tender and can be used raw in salads and spring rolls or lightly sautéed in stir fries and wilted in pasta dishes. As the plant grows, the stems develop a hardier texture and require longer cooking times to become tender. Fully mature Komatsuna may be preserved as a pickled vegetable and is also fantastic added into soups and stews or braised with aromatics such as ginger, garlic and scallion. Other complimentary flavors include,tuna, shrimp, salmon, crab, ham, smoked meats, sesame, soy, rice wine vinegar, mirin, miso, lemon, chili peppers and cream.
Ethnic/Cultural Info
Komatsuna is a common staple in the Japanese diet.
Geography/History
Komatsuna spinach has been grown and incorporated into Japanese culture for centuries. It made its North American debut in 1930 but never become a very popular choice on American plates. It is a cool weather crop, but can still tolerate the heat of summer and is often grown year-round in temperate and subtropical climates.
Komatsuna: This versatile leafy green has long, slender stems and bright green, spoon-shaped leaves. When young, it offers a sweet flavor with a mild mustard bite, while mature leaves develop a fibrous texture with a peppery finish. It can be enjoyed at various growth stages, from tender microgreens to mature leaves, even after its flowering head forms.
Chino Farm
Rancho Santa Fe, CA
Komatsuna is a versatile leafy green with culinary uses that change as it matures. Young leaves are tender and perfect for raw dishes like salads and spring rolls. As it matures, the stems require longer cooking and work well in soups, stews, or braised dishes. It pairs excellently with flavors like ginger, garlic, sesame, soy, miso, and even smoked meats, making it a favorite in both simple and complex recipes.
Komatsuna: Komatsuna is botanically classified as Brassica rapa var. perviridis and belongs to the mustard family, making it a relative of turnips, cabbage, bok choy, and rapini. It is commonly grown in Japan, Taiwan, Korea, and Vietnam, where it is often pickled. The name originates from the Komatsugawa district in Japan, and its leaves are nutrient-dense, offering beta carotene, calcium, and Vitamins A, B2, C, and K.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Komatsuna spinach has been a staple in Japanese culture for centuries and is an integral part of their diet. Although it was introduced to North America in 1930, it has not achieved significant popularity there. This vegetable is versatile in its growing conditions, thriving as a cool-weather crop while also tolerating summer heat. Its adaptability allows it to be cultivated year-round in temperate and subtropical climates.
Komatsuna is a versatile leafy green harvested at various stages, including as microgreens or mature leaves, and even after flowering. Its flavor evolves as it grows, transitioning from sweet and mildly mustard-like in its young state to a peppery mustard finish with larger, fibrous leaves. Mature stems become coarse and pale, offering a distinct texture alongside the vibrant deep-green leaves.
Flora Bella Farms
Komatsuna Mustard from Flora Bella Farms. Komatsuna mustard, depending on its maturity, is versatile in the kitchen. Young leaves are tender and perfect for salads or light sautéing, while mature stems require longer cooking and can be pickled or added to soups and stews. Its flavor pairs well with ingredients like tuna, shrimp, garlic, soy, sesame, miso, and chili peppers, making it a great addition to various dishes.
Ito Sai Sai Farmer's Market
567 Hatae, Itoshima, Fukuoka 819-1104, Japan
Komatsuna, also called Japanese mustard spinach, is a nutrient-rich leafy green from the mustard family, related to turnips, cabbage, and bok choy. Native to East Asia, its name comes from Japan's Komatsugawa district. Grown mainly in Japan, Taiwan, Korea, and Vietnam, it is often pickled and known as cai chua. Packed with beta carotene, calcium, and vitamins A, B2, C, and K, Komatsuna is also valued for glucosinolates, which may support cancer prevention.
Isetan Shinjuku
14-1, Shinjuku 3-Chōme Shinjuku Japan Tokyo 160-0022
+81 3 3352 1111
Komatsuna spinach has been cultivated in Japan for centuries and holds a significant place in the country's culinary tradition. It thrives in cool weather but can also endure summer heat, making it versatile for year-round growth in temperate and subtropical areas. Though introduced to North America in 1930, it remains relatively uncommon on American tables despite its adaptability and nutritional benefits.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Komatsuna Mustard Greens from Flora Bella Farms
is easiest, three is harder.
