Mizuna Lettuce
Estimated Inventory, 3 lbs : 0
Description/Taste
Mizuna varies in size depending on the specific variety, maturity, and growing conditions, but generally averages 20 to 40 centimeters in length in commercial markets. The upright leaves grow in rosette-like bunches from a central base and have an elongated, slender, and straight nature. The stems are white, thin, and narrow with a smooth, firm, and crunchy consistency. The leaves are bright to dark green and are smooth, glossy, and pliable. Some varieties may also have red and purple hues. Mizuna leaves are known for their deeply serrated, jagged edges, giving the greens a distinctly sharp, saw-toothed appearance with prominent veins across the surface. When chewed, the stems and leaves have high water content, creating a crisp, chewy, and succulent texture. The greens are edible raw at multiple stages of maturity, from baby to full-grown. Younger leaves will be milder, vegetal, and tender, while mature greens will be crisper with a peppery, sweet, and tangy bite. Cooking the leaves will mellow their flavor and soften their crunchiness.
Seasons/Availability
Mizuna is available year-round, with a peak season in the winter through early spring.
Current Facts
Mizuna, botanically classified as Brassica juncea, is a versatile, fast-growing green belonging to the Brassicaceae family. The leafy plant is a common green in East Asia, especially in Japan and China, and was historically synonymous with the winter season. Mizuna has since expanded to year-round cultivation through greenhouses and hydroponic production and has spread worldwide as a culinary green. The name Mizuna is derived from Japanese, meaning “water greens,” and was given to the plants for their traditional cultivation methods of being grown in flooded fields. Several varieties of Mizuna are produced worldwide, mainly divided into thin and broad-stemmed types, and these may vary in color, appearance, and texture. It is also important to note that outdoor-grown plants may have a slightly stronger flavor than indoor greens. Mizuna is prized during the winter season when the greens are said to taste the sweetest, and the plant is known by many names throughout Japan, including Kyona, Senbonna, Itona, Hiragina, and Sensujina. In English-speaking countries, Mizuna is called Japanese mustard greens, Spider mustard, Potherb mustard, and California peppergrass, and in Chinese, they are referred to as Xiu Cai, Shui Cai, and Jing Shui Cai. It is also worth noting that a smooth-leafed variant of Mizuna, called Mibuna, was developed in Japan in the 19th century and has become a popular salad and pickling green. Chefs and home cooks seek Mizuna for its crisp texture, mild flavor, and unusual appearance. The greens are added to raw and cooked culinary dishes and can be incorporated into a wide array of international cuisines.
Nutritional Value
Mizuna is a source of fiber that assists in regulating digestion and minerals like iron, calcium, magnesium, manganese, and potassium. These minerals help the body produce proteins for oxygen transport through the bloodstream, support bone and teeth health, control nerve functions, and balance fluid levels. Mizuna also provides vitamins A, B, C, E, and K to maintain healthy organs, aid in faster wound healing, strengthen the immune system, and guard the cells against free radical damage.
Applications
Mizuna has a mild, subtly sweet, and lightly peppery taste suited for raw and cooked preparations. The greens are well-known internationally as a salad ingredient. Mizuna has a unique shape, crisp, succulent texture, and light flavor that complements other greens in various salad mixes, especially when served with peppery and bitter types. They are a popular element in mesclun mixes. In addition to raw preparations, Mizuna can be cooked and is stir-fried, blanched, or steamed. The greens shrink in size when cooked and are typically added at the end of the heating process to prevent the leaves from losing their nutritional properties. In Japan, Mizuna is cooked into rice dishes, sauteed with aromatics as a simple green, or quick pickled as a tangy condiment. Mizuna is also added to soups, stews, and curries. Worldwide, Mizuna can be used as a variation in pasta dishes, grain bowls, and other side dishes. Mizuna pairs well with cheeses like Parmesan, goat, and feta, aromatics including garlic, ginger, green onions, and sauces like sesame, ponzu, and soy sauce. Whole, unwashed fresh leaves will keep for 2 to 3 days when wrapped in a damp towel and stored upright in the refrigerator. The greens can also be blanched and frozen for extended use.
Ethnic/Cultural Info
Mizuna is famously used in variations of hot pot throughout Japan, as the greens are believed to help mask odors associated with meat and seafood. The greens are also cooked quickly to retain a crisp, crunchy consistency to add enhanced textures to the meal. Hot pot dates back to the Jomon period in Japan, when earthenware was invented and used over fire to cook meals. It was customary for families to share ingredients in one large pot, and this style evolved over time to the practice of cooking and sharing hot pot-style meals in the modern day. In Osaka, Japan, Mizuna is an essential ingredient in harihari nabe, a traditional hot pot variation. Historically, harihari nabe was made with Mizuna and whale meat, but the use of whale meat has declined, with duck or pork being used as a substitute. The name harihari is derived from the sound that Mizuna makes in the ear when chewing. Harihari nabe was created in 1967 through Tokuya, a whale restaurant in Sennichimae, Osaka. The restaurant has since closed, but the signature hot pot has remained a sought-after dish consumed by locals and tourists in restaurants throughout the city.
Geography/History
Mizuna is believed to be native to Asia and has hypothesized origins in China, where it was bred from ancient varieties of Brassica juncea. Much of the plant’s early history is unknown, but some sources note that Mizuna may have been introduced from China to Japan sometime in the 8th century. Around the same time, meat had been banned by Emperor Tenmu in Japan, leading to an increase in vegetable cultivation, especially in Kyoto, when the capital was relocated to the region in 794 CE. Throughout history, Mizuna has been extensively produced throughout Japan, and is such an integral green that many assume the plant is native. The first written document referring to Mizuna in Japan was in Kefukigusa, a treatise dating to the Edo Era, published in 1645. Mizuna is most closely associated with Japan's Kansai region, an area encompassing Kyoto, where the vegetables were widely grown by the 19th century. In the late 20th century, Mizuna became an official Kyoto vegetable as a part of a government program to protect historically significant varieties that have been passed between generations. It was also introduced to Europe and North America as a specialty green. Today, Mizuna is commercially produced in outdoor fields and greenhouses throughout Japan and China. It has also expanded in cultivation worldwide. Mizuna is sold through fresh markets, select grocers, and wholesalers.
Recipe Ideas
Recipes that include Mizuna Lettuce. One
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Mizuna Lettuce for sale around the world shared on the Specialty Produce App
