Mibuna Mizuna Leafy Green Kyoto Varieties

Kyoto — mibuna cultivated since Edo period in Mibu district, Kyoto

Mibuna (壬生菜) is Kyoto's sister herb to mizuna — similar feathery-leaved but with smoother, rounder leaf edges and slightly more peppery, bitter character. Both are Brassica rapa varieties but mibuna's flavor sits between mizuna and mustard greens. Mibuna is primarily used in tsukemono (Kyoto-style pickles) and as a salad green in obanzai tradition. It wilts quickly in heat, making it better in cold applications and quick-wilt preparations. As a kyo-yasai heirloom Kyoto vegetable, mibuna has protected status within Kyoto's culinary heritage and is sold only in specialized Kyoto vendors and markets.

Slightly peppery, mildly bitter — fresh leafy character suited to Kyoto's delicate vegetable preparations