What is the appeal of Mitsuba? We also introduce recipes that make use of their features!

Mitsuba, a precious vegetable native to Japan

The honeybee is characterized by its unique shape, which collects three small leaves to form one leaf, and its name comes from its origin. It is one of the few vegetables native to Japan, and many of the vegetables on the market are grown.

Types and characteristics of honeybee

There are several types of honeybee, each with its own unique characteristics.

• Cutting honeybees : The stems are long and white, and are grown in a long way from sunlight, then exposed to the sun for several days before harvesting.
• Blue honeysuckle : These days, they are often made in the sun by hydroponic cultivation, and the green color is vivid.
• Roots : Softens the soil and is shipped with roots inside. It is characterized by its thick stems, large leaves, and strong.

Seasonality and how to choose

• Blue beans are available all year round, but the season for cut beans is winter. Choose one with a fresh cut, white stems, and soft leaves.
• The rooted twig is in season in early spring, and fresh ones with sharp leaves and shiny stems are also good.

Nutritional value

Mitsuba is rich in carotene and vitamin B1, making it a highly nutritious and healthy food.

Recipes using honeybee

Here are some recipes using honeybee.

Isobe Bitta, a place where the skewers and shiitake mushrooms are

This dish is a creative Isobe style dish that brings out the refreshing flavor of the honeybean and the aroma of the shiitake mushrooms.

Ingredients (serves 4)

• Mitsuba: 150g
• Raw Shiitake: 6 pieces
• Dashi: 3 tablespoons
• Grilled seaweed: 1 piece
• Soy sauce, alcohol: suitable amounts for each

How to make it

1. Bring the skewers quickly in boiling water, then take them in water and cool, lightly squeeze the water and cut into 3cm lengths.
2. Remove the stones of the shiitake mushrooms, grill them on a thoroughly heated grill, sprinkle a little soy sauce and sake and tear them vertically.
3. Add 1 tablespoon soy sauce to the dashi, mix, then knead the grilled seaweed and soak it.
4. Just before eating, mix the broth with 3 of the shiitake mushrooms and shiitake mushrooms and serve in a bowl.

Fried root honeybean and cheese

This kakiage is made with root honeybee and accented with cheese flavor. The cheese melts to create an exquisite taste.

Ingredients (serves 4)

• Roots: 1 wax
• Processed cheese: 50g
• Chicken chicken meat: 3 bottles
• Grilled seaweed: 1 piece
• Baking powder: 1 tsp
• Mustard: appropriate
• Liquor, salt, flour, fried oil: suitable amounts for each

How to make it

1. Cut off the roots of the honeybees, divide them into 2-3 equal parts, and cut the cheese into 1cm cubes. Shred the chicken breast and sprinkle 2 tablespoons of sake and a little salt. I'll massage the grilled seaweed.
2. Combine eggs and cold water to make 2 cups, add 100g of flour and baking powder and lightly mix to make a batter.
3. Sprinkle 1 with 2 tablespoons of flour, combine with 2 and fry in oil heated to 180°C. Serve with mustard if you like.

Mitsuba is an attractive vegetable with its unique flavor and texture, and is an indispensable part of Japanese food culture. Why not try using the cut honeybees that decorate your winter table, the green honeybees that are grown hydroponic, and the root honeybees that can be enjoyed in early spring to add color to your daily meals? Enjoy a wide variety of dishes by taking advantage of the nutritional value of honeybean and its wide range of uses.