Mizuna is a leafy green vegetable that’s native to East Asia. They have feathery serrated edges and have a glossy surface that make the green wonderfully decorative.
A mustard green, it's high in folic acid, vitamin A, carotenoids and vitamin C. Mizuna holds a distinct flavor profile - a peppery, slightly bitter flavor - and is one of the most interesting greens around. While not entirely the same, it can be substituted with arugula.
While commonly used as part of a salad on its own or as part of a mix, it can also be enjoyed cooked or pickled.
We've put together a compilation of mizuna recipes below. Do drop us a note if you have any other mizuna recipes to share!
Salads
- Mizuna and Grilled Pumpkin Salad with Hummus and Feta Dressing -A sweet and savory salad all in one, complete with crunchy seeds and nuts.
- Healthy Turkey and Mizuna Salad - This dish has bright, mildly spicy Asian flavors and lots of crunch.
- Mizuna Myoga Salad with Ponzu Sesame Dressing - This recipe includes a homemade sesame ponzu dressing that ties everything together.
- Mizuna and Apple Salad - A quick-fix recipe with a dressing that you can whip up in minutes.
- Mizuna Salad with Miso dressing - Great for a Japanese-themed meal, using mostly Japanese ingredients.
Cooked
- Stir-Fried Bok Choy and Mizuna with Tofu - An easy stir-fry dish. You can make it with Purple Bok Choy or Komatsuna too!
- Spicy Tofu Soup with Mizuna Greens - A great Korean-influenced dish to warm your belly on a rainy day.
Others
- Mizuna Azazuke Pickle - A fast and simple recipe to make a traditional Japanese salted pickle which makes an excellent condiment or salty accent side dish.
- Mizuna Pesto - An alterative to your usual basil pesto.