This website uses cookies, pixels, and other tracking technologies to personalize content, analyze how our site and apps are used, and create aggregated statistics.
We disclose data about site and app users to third parties so we can target our ads to you on other websites, and those third parties may use that data for their own purposes.
For more information on how we collect, use, and disclose this information, please review our
Privacy Policy.
Continued use of this site means you consent to our Privacy Policy.
Mizuna is small to medium in size, averaging 35-40 centimeters in height, and grows in bunches from a central stalk with long stems. The dark green leaves are smooth, have a glossy surface, bear deeply serrated edges, and have a fringed, feathery appearance. The thin, narrow, and white stems are firm and offer a crunchy texture. Mizuna is harvested at both the baby and mature stages, with the younger leaves being more tender and milder, and the mature leaves being crisp with a peppery, piquant, and mildly bitter-sweet taste.
Seasons/Availability
Mizuna is available year-round, with peak seasons in the spring and fall.
Current Facts
Mizuna, botanically classified as Brassica juncea, is a leafy green belonging to the Brassicaceae or mustard family. Also known as Japanese mustard greens, Spider mustard, Kyona, Qian Jing Shui Cai, and California peppergrass, Mizuna is a fast-growing winter green and its name in Japanese means “water greens” after the flooded fields in which they grow. They are one of the few vegetables native to Japan and are designated as a protected heirloom vegetable in Kyoto. There are over sixteen different varieties of Mizuna, and these greens are most commonly grown for commercial salad mixes.
Nutritional Value
Mizuna is a nutrient-dense leafy green and is high in vitamins A, C, and K, folate, and iron. It is also a source of B-complex vitamins and the essential minerals calcium, magnesium, manganese, potassium, zinc, and selenium.
Applications
Mizuna greens are best suited for both raw and cooked applications such as steaming, stir-frying, or boiling. The leaves are most often used in salad mixes, specifically mesclun or spring mix, and pairs well with sharp, peppery lettuces and other bitter greens. The leaves can also add a mild bitterness and crunch to cold or hot pasta dishes, quinoa, pizza, or risotto. Substitute Mizuna in salads that call for frisee, such as frisee aux lardon. When using in hot dishes, the leaves should be added at the end of cooking so the leaves can wilt and like spinach, will shrink when cooked. Mizuna can also be used in stir-fries, soups, or sautés, where the leaves will soak up some of the flavoring liquid. Mizuna pairs well with parmesan, goat cheese, arugula, spinach, bok choy, mushrooms, garlic, ginger, green onions, parsley, miso soup, chicken noodle soup, noodles, vinaigrettes, farro, barley, pork chops, poultry, tofu, pear, pecans, and sauces such as lemon, ponzu, and soy sauce. The leaves will keep up to five days when wrapped loosely and stored in the crisper drawer of the refrigerator.
Ethnic/Cultural Info
In Japan, Mizuna is one of several vegetables known as ‘Kyo yasai’ or ‘Kyo-no-dento-yasai’ which refers to heirloom vegetables traditionally grown in Kyoto. These different vegetables have been grown in Kyoto, once the center of politics and culture in Japan, since the 18th and early 19th centuries. Mizuna was grown in the area around the Mibu-Dera temple in the southern region of Kyoto, where natural springs helped with irrigation efforts and kept the fields wet for the greens to thrive. Today Mizuna is still used in Japanese cooking and is most commonly pickled in a simple brine of salt or with other sea vegetables. It is also added to hot pot, known as nabemono in Japanese, or is sautéed and served with rice.
Geography/History
Mizuna is native to Japan and has been growing since ancient times. A common green in the emperor’s house, Mizuna grew in popularity and began to be cultivated before the mid-19th century. With time, the variety spread across the world due to immigrants and today Mizuna can be found at local markets and specialty grocers in Asia, Europe, Australia, and North America.
Norwich Meadows Farms
Mizuna's appearance is unique, with its dark green, glossy leaves that have deeply serrated edges, giving them a feathery look. It grows from a central stalk and features firm, narrow, white stems that provide a satisfying crunch. The flavor evolves with maturity—baby mizuna offers tender mildness, while mature mizuna delivers a peppery, mildly bitter-sweet taste, adding versatility to dishes.
Mizuna greens are versatile and work well in both raw and cooked dishes. Commonly included in salad mixes like mesclun, they pair beautifully with sharp, peppery lettuces and bitter greens. Ideal for hot pasta, pizza, risotto, and soups, mizuna adds mild bitterness and crunch. When cooked, add the leaves near the end as they wilt like spinach. To keep them fresh, store loosely wrapped in the crisper drawer for up to five days.
Specialty Produce
1929 Hancock St, San Diego, CA 92110
View on Instagram
1 619-295-3172
specialtyproduce.com
Green Mizuna from "Schaner Farms" at Specialty Produce…..Mizuna, also called Japanese mustard greens or Spider mustard, is a fast-growing leafy vegetable from the Brassicaceae family. It has historical roots in Japan, where it's considered a protected heirloom vegetable in Kyoto. Known as "water greens" due to the flooded fields they grow in, Mizuna is packed with nutrients such as vitamins A, C, and K, folate, iron, and essential minerals like calcium, magnesium, and potassium. Over sixteen varieties of Mizuna exist, often featured in salad mixes.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Green Mizuna from Schaner Farms…..Mizuna is native to Japan and has a long history of cultivation, dating back to ancient times. Originally a common green in the emperor’s house, it gained wider popularity and expanded its reach before the mid-19th century. Over time, Mizuna spread globally through the movement of immigrants and is now available at local markets and specialty grocers in Asia, Europe, Australia, and North America.
From Indian Summer Farm…..Mizuna is one of several heirloom vegetables traditionally grown in Kyoto, Japan, collectively referred to as ‘Kyo yasai.’ These vegetables, cultivated since the 18th and early 19th centuries, were nurtured in areas like Mibu-Dera temple, where natural springs enabled effective irrigation. Mizuna is still used in Japanese cuisine, whether pickled in simple brine, added to hot pot dishes like nabemono, or sautéed and served with rice.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Mizuna Lettuce from Terra Madre…..Mizuna lettuce has dark green, glossy leaves with serrated edges that give them a feathery look. The stems are thin, narrow, and white, providing a firm and crunchy texture. Harvested at both baby and mature stages, younger leaves are tender and mild, while mature leaves boast a crisp texture with a flavorful peppery and mildly bitter-sweet taste, making it a versatile ingredient.
Tsukiji Outer Market
4 Chome-13 Tsukiji, Chuo City, Tokyo 104-0045, Japan
Mizuna greens are versatile and work in raw and cooked dishes alike. They enhance salads, mesclun mixes, or spring mixes with a peppery note and can substitute for frisée in recipes. In hot dishes like pasta, risotto, or stir-fries, they should be added last as they wilt and shrink, similar to spinach. Mizuna pairs well with parmesan, goat cheese, arugula, mushrooms, or sauces like ponzu and soy. Stored in a crisper drawer, they last up to five days.
Isetan Shinjuku 伊勢丹 新宿店
3 Chome-14-1 Shinjuku, Shinjuku City, Tokyo 160-0022, Japan
Mizuna is a leafy green from the Brassicaceae family, also known as Japanese mustard greens or Spider mustard. Its name means "water greens" in Japanese, reflecting the flooded fields it thrives in. It is one of Japan's native vegetables and a protected heirloom in Kyoto. Boasting over sixteen varieties, Mizuna is nutrient-packed with vitamins A, C, K, folate, iron, and key minerals like calcium, magnesium, potassium, and zinc, making it a powerhouse addition to salads.
Mizuna has its origins in Japan, where it has been cultivated since ancient times. Once a staple in the emperor's household, it gained widespread popularity and began being commercially grown before the mid-19th century. Over time, Mizuna spread globally due to immigration and is now widely available at local markets and specialty grocers across Asia, Europe, Australia, and North America.
Nijiya Market San Diego
3860 Convoy St, San Diego, CA 92111 United States
(858) 268-3821
Mizuna: This leafy green, cherished in Japan, is part of a group of heirloom vegetables called ‘Kyo yasai,’ traditionally cultivated in Kyoto since the 18th and early 19th centuries. In Kyoto's southern regions near the Mibu-Dera temple, natural springs kept the soil moist, fostering Mizuna's growth. In Japanese cuisine, it's often pickled, added to hot pot dishes like nabemono, or sautéed and enjoyed with rice.
is easiest, three is harder.
