Mizuna Water Greens Japanese Salad Vegetable

Japan — traditionally grown in Kyoto (one of many kyo yasai), now cultivated nationally

Mizuna (水菜, water vegetable, Brassica rapa var. nipposinica) is a Japanese leafy green with feathery, serrated leaves and crisp white stems, grown in flooded fields (the 'water' in its name). Mild, slightly peppery flavor positions it between spinach and arugula — far less bitter than mature arugula, with a pleasant crunch. Mizuna's main applications: Japanese hot pot (especially shabu-shabu), salads, alongside grilled fish, in soba and udon as garnish. It wilts very quickly when hot — ideally added at the very last second to hot preparations. Baby mizuna is standard in Japanese restaurant salads; mature mizuna goes into nabe hot pots.

Mildly peppery, fresh, light vegetal — clean background note in salads and hot pots