Japanese mustard spinach, a leafy green with smooth, rounded dark leaves on crisp stalks, milder and less bitter than spinach with no oxalic astringency. It holds its texture well when cooked, staying tender but never collapsing to mush, and carries a clean, gently sweet, faintly mustardy flavour. It is blanched for ohitashi, simmered with aburaage, and added to miso soup.
Where it comes from
Japanese mustard spinach, an everyday leafy green named for the Komatsugawa area of Edo (Tokyo).
In the kitchen
Blanched for ohitashi, simmered with aburaage, or added to miso soup.
Nutrition (per 100g)
~14kcalCal
~2.0gProtein
~0.0gFat
~2.0gCarbs
~2.0gFiber
AI-estimated; model and run unavailable.
