Mizuna
Potherb mustard. (Brassica rapa var. nipposinica). みずな、水菜.
[Kyo Mibuna. Photo Ad Blankestijn]
Lit. "water greens." The vegetable got its name because it is grown in fields that are shallowly flooded with water. Mizuna is a delicate plant from the mustard family with slender spear-shaped leaves. It grows in clumps and is characterized by a mildly spicy flavor. It is crisp and piquant.
Mibuna is typically used in stir fries and one-pot dishes (nabemono), but can also be enjoyed raw in salads. In Kyoto it is a also a popular vegetable for pickling, as it has a firm texture despite its tender appearance.
Mizuna is one of the few vegetables that is indigenous to Japan.
Mibuna is typically used in stir fries and one-pot dishes (nabemono), but can also be enjoyed raw in salads. In Kyoto it is a also a popular vegetable for pickling, as it has a firm texture despite its tender appearance.
Mizuna is one of the few vegetables that is indigenous to Japan.
[Mizuna. Photo from Wikipedia]
As mizuna has for many centuries been cultivated in and around Kyoto, it is especially associated with that city and also called Kyona ("Kyoto greens"). A closely related variety is Mibuna ("Mibu greens"), which belongs to the branded "traditional vegetables from Kyoto." Mibuna (壬生菜) is named after the Mibu Temple in central-western Kyoto. This variety has broader leaves and its scientific name is Brassica campestris var. lanciniifolia.
[Kyo Mibuna. Photo Ad Blankestijn]
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