Mizuna 水菜

Mizuna is a Japanese mustard greens with tender serrated leaves, crisp pale stems, and a mild peppery flavor that is gentler than many other mustard greens. It is rich in vitamin C and also provides vitamin K, calcium, iron, potassium, dietary fiber, and beta-carotene. Mizuna is especially valued in Japanese cooking for its fresh crunch and ability to balance richer ingredients in hot pots, meats, and fish dishes. Common uses include nabe hot pot, harihari-nabe, ohitashi, salads, soups, stir-fries, and light simmered dishes. Because the leaves and stems are delicate, mizuna is often added near the end of cooking to preserve its texture.

水菜，又稱京水菜或日本芥菜，是日本料理中常見的葉菜。它的葉片細長並帶有鋸齒狀邊緣，莖部爽脆多汁，味道清新，帶有溫和的芥菜辛香，但不像一般芥菜那麼強烈。水菜含有維他命C、維他命K、鈣、鐵、鉀、膳食纖維及β-胡蘿蔔素，是清爽而營養豐富的綠葉蔬菜。在日本，水菜常用於火鍋、涮鍋、關西風的「はりはり鍋」、涼拌お浸し、沙律、湯品及簡單煮物。由於水菜質地細嫩，烹調時通常不宜久煮，最後才放入鍋中稍微加熱，最能保留它爽脆的口感和清新的香氣。

Mizuna is also known as みずな, 京菜 / きょうな / Kyōna / Kyona. 미즈나, 경수채, Spider Mustard, Baby Mizuna, Kyoto Mizuna, Potherb Mustard, Japanese Water Greens, Brassica rapa var. nipposinica.

Japanese dishes:
Nabe hot pot (鍋 / なべ – nabe)
Harihari-nabe (はりはり鍋 / ハリハリ鍋)
Pork and mizuna harihari-nabe (豚肉と水菜のはりはり鍋)
Whale and mizuna harihari-nabe (鯨のはりはり鍋)
Shabu-shabu (しゃぶしゃぶ)
Sukiyaki (すき焼き)
Mizuna ohitashi (水菜のお浸し)
Mizuna salad (水菜サラダ)
Mizuna and fried tofu simmered dish (水菜とお揚げの炊いたん)
Miso soup with mizuna (水菜の味噌汁)
Japanese clear soup with mizuna (水菜のお吸い物)
Izakaya salads
Kaiseki and kappō vegetable courses
Sushi bar garnish
Sashimi side greens
Nabe and hot pot vegetable sets
Shabu-shabu and sukiyaki platters
Japanese set meals
Seasonal green garnish for fish, tofu, noodles, rice bowls, and soups

Chinese and Asian-style dishes:
水菜沙律
日式火鍋配菜
涮鍋蔬菜
清湯水菜
蒜蓉快炒水菜
豆腐水菜湯
水菜拌芝麻醬
水菜配魚片、牛肉、豬肉、雞肉、豆腐、菇類及麵食

Mizuna pairs well with dashi, ponzu, soy sauce, sesame oil, rice vinegar, miso, yuzu, ginger, garlic, scallions, sesame seeds, bonito flakes, tofu, fried tofu, mushrooms, noodles, rice, chicken, pork, beef, fish, seafood, and hot pot broth.

Freshness Tips

• Snip only what you need
• Rinse only before use, not before storage
• Keep the leaves dry and avoid crushing them
• Store refrigerated in a cool, clean area
• Keep away from freezer vents, direct cold air, heat, and direct sunlight
• For hot pot, soup, and stir-fry, add Mizuna near the end of cooking to keep its crisp texture
• If the leaves look slightly limp, refresh briefly in cool clean water, then dry well before use
• Use within 5 to 7 days for best freshness, crunch, and flavour

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