Mizuna

 Mizuna Lettuce
Current Facts
Mizuna, scientific name, Brassica rapa nipponosica, is a cool season Japanese mustard green that has a similar appearance as wild arugula. It belongs to the Brassica rapa family, which is constituted of field mustards and oil producing crops such as rapeseed. There are at least sixteen known varieties of Mizuna, differing in textures, colors and flavor profiles. In North America, Mizuna is considered a specialty green and thus, has limited commercial exposure outside of Asian markets and farmers markets.
Description/Taste
Mizuna is has long, broad, serrated and deeply cut satin finished leaves with thin trailing stems that meet at its root base. Mizuna's flavors can be characterized as piquant and bright with a subtle earthiness.
Nutritional Value
The dark chlorophyll-laden green leaves of Mizuna offer most of the plant's nutrition which provide beta carotene, vitamins and minerals.
Applications
Mizuna's most appropriate use is as an ingredient within salads, yet it can also be cooked. The stalks and leaves should be separated and cooked independently due to invariably different cook times. Mizuna is a common stir fry and soup ingredient and it can be adapted to most recipes calling for mustard greens or even cabbage. More modern and atypical uses include adding the leaves as a topping to pizza, tossed into pasta, blending into a pesto and adding to a sandwich or burger. Companion ingredients include apples, pears, peaches, figs, citrus, nuts, light bodied vinegars, garlic, ginger, mushrooms, chiles, basil, mint, bacon, cream, hard aged and melting cheeses, tomatoes, zucchini and grains such as farro and wild rice.
Ethnic/Cultural Info
In Japan, Mizuna is often pickled. The leafy parts are salted and chopped, then stirred into rice. Stalk pieces are steeped in salt, sugar and rice vinegar for roughly 48 hours and then served as an appetizer or small bite with cold beer.
Geography/History
Mizuna is native to China, though it is considered a Japanese green as it has been cultivated there for several centuries. It has been naturalized in continental Asia and in both temperate and cold-hardy climates throughout the world. It can tolerate sub-zero temperatures, extensive rain and even heat, thus it can be cultivated year round. It can be harvested within 6 weeks of sowing, another growing advantage.

We have been adding mizuna to our salads along with the tender stalks. They add a nice crunch.



Mizuna and Radish Salad
    1 bunch of radishes, cut into matchsticks, about 3 cups
    1 cup of chopped mizuna
    2 1⁄2 tablespoons seasoned rice vinegar
    1 tablespoon toasted sesame oil
    1 teaspoon lemon juice pinch of salt
    1 tablespoon sesame seeds

  Mix together the radishes, mizuna, rice vinegar, oil, lemon juice, and salt in a medium bowl.
    Chill for at least 30 minutes.
    Serve topped with sesame seeds.
Serves 2 as a side   Joan of J R Organics

Mizuna Tahini Salad Dressing
Recipe  by Sarah O'Toole of Cooking With CSA
   1 cup Mizuna chopped
    ¼ cup tahini
    ¼ cup water
    2 cloves of garlic
    1/4 tsp. sea salt
    ½ tsp. dried basil
     Place all ingredients in a food processor and process until smooth.
    Use on salad or store in refrigerator for 3-4 days until ready to use.

Mizuna Fried Rice
    1 large carrot, chopped
    1⁄4 cup shallots, chopped or garlic
    1⁄2 teaspoon grape seed oil
    1/8 teaspoon five spice powder
    1⁄2 teaspoon salt
    3 cups cooked rice, cooled for several hours in the fridge
    1 tablespoon grape seed oil
    1 tablespoon toasted sesame oil
    1 teaspoon rice vinegar
    2 tablespoons tamari
    1 bunch of mizuna, chopped
    1/3 cup chopped green onions
  In a large wok or skillet heat the 1⁄2 teaspoon grape seed oil over a medium heat.
    Add the carrot and shallots and stir-­‐fry until they begin to brown, about 5 minutes.
    Add the five-­‐spice powder and salt, mix well, and remove the vegetables from the pan.
     Add the remaining oils and stir fry the rice until it begins to warm, about 3 minutes.
    Add the rice vinegar, tamari, and cooked vegetables and stir fry for an additional couple of minutes until everything is well mixed and thoroughly cooked.
    Fold in the mizuna and chopped green onions.
    Turn off the heat and serve immediately.
    Add in a scrambled egg, chicken, or tofu to make it a meal.
Serves 4 as a side     Joan of J R Organics

 Snow Pea, Cabbage, and Mizuna Salad with Marinated and Seared Tempeh
Author Notes: This dish is all about contrast. Subtly spicy mizuna meets sweet, crispy snow peas, while earthy, salty tempeh is layered on top of cool, crispy greens. Serve either as an appetizer or as a meal.  —Gena Hamshaw
Serves 4                         
Basic Marinated Tempeh
    2 tablespoons apple cider or rice vinegar (apple cider is my preference)
    2 tablespoons soy sauce or tamari
    2 tablespoons water
    1 teaspoon grated or minced ginger root
    1 teaspoon toasted sesame oil
    8 ounces tempeh, sliced into thin strips (about 1/4 inch or a little less)
    2 teaspoons coconut oil (optional, for frying)

Snow Pea, Cabbage, and Mizuna Salad with Miso Mustard Dressing
    6 ounces snow peas, trimmed
    2 cups red cabbage, shredded
    1 cup carrot, shredded
    2 cups mizuna
    2 green onions, sliced thin
    1/4 cup cilantro, diced
    2 tablespoons mellow white miso
    1 tablespoon dijon mustard
    1/4 cup olive oil
    3 tablespoons lemon juice
    1 small clove garlic, minced
    1 tablespoon maple syrup

    To prepare the tempeh, whisk together the vinegar, soy sauce or tamari, water, ginger, and sesame oil. Arrange tempeh in a large, shallow bowl (a small casserole will also work) and pour the marinade over the pieces. Allow them to marinate for 2-3 hours (or over the course of a day, refrigerated).
    You can either bake or pan fry the tempeh. To fry, heat the coconut oil on a skillet pan or in a large frying pan over medium high heat. Cook each side for about four minutes, and serve hot. To bake, heat an oven to 375 degrees and bake them tempeh pieces for 25 minutes, flipping once through.
    To prepare the salad, heat a small pot of water to a boil and boil the snow peas for about thirty seconds. Rinse under cold water and let them dry, then cut the peas in halves or thirds.
    Mix all remaining salad ingredients.
    To make the vinaigrette, blend the miso, mustard, lemon, oil, garlic, and syrup in a blender till smooth or whisk together briskly. Dress the salad to taste, and top with the seared tempeh.