A feathery Japanese mustard green with slender white stalks and deeply serrated leaves, crisp and juicy with a mild, fresh, faintly peppery bite far gentler than other mustard greens. It is eaten raw in salads for its crunch, lightly pickled, and above all wilted into hot-pots, where its stems keep a pleasant snap. It is the defining green of the Osaka hot-pot harihari-nabe.
Where it comes from
A Japanese mustard green, eaten raw, pickled and in hot-pots; the defining green of Osaka's harihari-nabe.
In the kitchen
Eaten raw in salads, lightly pickled, or wilted into hot-pots such as harihari-nabe.
Nutrition (per 100g)
~23kcalCal
~2.0gProtein
~0.0gFat
~4.0gCarbs
~3.0gFiber
AI-estimated; model and run unavailable.
