Spotlight: Komatsuna

Chuck Currie of Freedom Food Farm describes Komatsuna as a green that “looks like celery, tastes like bok choy.” It is also known as Japanese Mustard Spinach, but lacks the strong bite of most mustard greens, making it more versatile. Although primarily grown in Japan, Taiwan & Korea, it is growing in popularity in the US because it can withstand cold temperatures and drought, and because of its tastiness!
Komatsuna can be eaten raw, or stir-fried like other cooking greens.  One food blog said of komatsuna “I tasted it for the first time and just about died with happiness." In Oriental Vegetables: The Complete Guide for the Gardening Cook, author Joy Larkcom writes that she is tempted to give komatsuna "'the most underrated vegetable' award." She continues, writing, "they are among the hardiest and most productive winter vegetables I have come across, their flavour a happy compromise between the blandness of cabbage and the sharpness of most Oriental mustards."

Health Benefits
High in vitamin C and A and contains more vitamin C, carotene, and iron than spinach! [source]

Put in plastic bag and store in crisper drawer fridge.

Wash right before using. All parts of plant (leaves and stem) are edible. To preserve the vibrant green color, Ari from Sensible Bites says the following: Wash the leaves well. Boil in salted water, run under cold water until cool, cut into bite sized pieces. Add to stir-fries or add (chopped up) to salad mixes."

Cooking Methods

Flavor Friends
  • Sesame seeds & oil
  • Olive oil
  • Garlic
  • Onion
  • Shallots
  • Rice (including mirin (sweet rice wine), and rice wine vinegar)
  • Soy sauce
  • Vinegar
  • Honey
  • Ginger
  • Almonds
  • Miso
  • Tofu
  • Quinoa
  • Tuna
  • Sardines
  • Mushrooms


Post a Comment

newer post older post