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

Mitsuba, a precious vegetable native to Japan

Mitsuba is characterized by its unique shape, with three small leaves coming together to form one leaf, which is where its name comes from. It is one of the few vegetables native to Japan, and most of the ones sold in the market are cultivated

Types and characteristics of mitsuba

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

• Kirimitsuba : It has long white stems and is grown in shade and then exposed to sunlight for a few days before being harvested.
• Green Mitsuba (Thread Mitsuba) : Nowadays, it is often grown hydroponically in sunlight, and has a vivid green color.
• Ne Mitsuba : The roots are softened by covering them with soil and then shipped with the roots still attached. They are characterized by thick stems, large, sturdy leaves.

Seasonality and how to choose

• Green mitsuba is available all year round, but cut mitsuba is in season in winter. Choose ones with fresh cut surfaces, white stems, and soft-looking leaves
• Nemitsuba is in season in early spring, and it is best to choose fresh ones with firm leaves and shiny stems

Nutritional value

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

Recipes using mitsuba

Here are some recipes using mitsuba

Mitsuba and Shiitake Mushrooms in Seaweed Sauce

This is a creative seaweed-style dish that highlights the refreshing flavor of mitsuba and the fragrant aroma of shiitake mushrooms

Ingredients (serves 4)

• Mitsuba: 150g
• Fresh shiitake mushrooms: 6 pieces
• Dashi: 3 tablespoons
• Roasted seaweed: 1 sheet
• Soy sauce, sake: appropriate amount

How to make it

1. Quickly boil the mitsuba in boiling water, then remove from the water and let it cool. Lightly squeeze out the water and cut into 3cm lengths
2. Remove the stems from the shiitake mushrooms and grill them on a hot grill, then sprinkle with a little soy sauce and sake and split them lengthwise
3. Add 1 tablespoon of soy sauce to the dashi and mix, then knead the roasted nori seaweed to soak it
4. Just before serving, mix the mitsuba and shiitake mushrooms with 3 and arrange on a plate

Root mitsuba and cheese tempura

This tempura is made with mitsuba root and accented with the flavor of cheese. The melted cheese creates an exquisite taste

Ingredients (serves 4)

• Mitsuba root: 1 wa
• Processed cheese: 50g
• Chicken breast: 3 pieces
• Roasted seaweed: 1 sheet
• Baking powder: 1 teaspoon
• Mustard: as needed
• Sake, salt, flour, frying oil: appropriate amount

How to make it

1. Cut off the root of the mitsuba and cut it into 2-3 equal pieces. Cut the cheese into 1cm cubes. Cut the chicken breast into thin strips and sprinkle with 2 tablespoons of sake and a little salt. Rub the roasted nori seaweed
2. Combine the eggs and cold water to make 2 cups, add 100g of flour and baking powder and mix lightly to make the batter
3. Coat 1 with 2 tablespoons of flour, combine with 2, and fry in oil heated to 180°C. Garnish with mustard to taste

Mitsuba is a vegetable with a unique flavor and texture that is indispensable to Japanese food culture. Why not add color to your daily meals by making good use of cut mitsuba, which brightens up your winter table, hydroponically grown green mitsuba, and root mitsuba, which can be enjoyed in early spring? Take advantage of mitsuba's nutritional value and wide range of uses to enjoy a wide variety of dishes