Japanese wild parsley, a slender stalk bearing three soft leaflets (its name means 'three leaves'), with a clean, fresh, faintly celery-and-parsley fragrance. It is used as a delicate garnish and aromatic, wilted briefly into clear soups, egg dishes and chawanmushi rather than cooked hard, so its scent stays bright. It lends a fresh green lift to mild, dashi-based dishes.
Where it comes from
A native Japanese herb of the parsley family, used as a fragrant garnish in clear soups and egg dishes.
In the kitchen
Wilted briefly into clear soups, donburi, chawanmushi and egg dishes as a fresh aromatic garnish.
Nutrition (per 100g)
~19kcalCal
~1.0gProtein
~0.0gFat
~4.0gCarbs
~1.0gFiber
AI-estimated; model and run unavailable.
