What’s Komatsuna?
Komatsuna packs the nutrition of mustard together with a mild sweet flavour that hints of spinach… yet it’s mild and tender.
It’s sometimes called “Japanese Mustard Spinach”, so you may have heard of it. It’s
member of the Brassica family and close relative of napa cabbage, mizuna and turnip.
Although, not as well known in Canada, it is commercially grown in Japan, Taiwan and Korea.
It gets its name from the Komatsugawa district of Tokyo which, in 2004, was the second largest Komatsuna producing region in the world.
Here’s What You Can Do With Komatsuna
First, be warned: Komatsuna tends to get a little droopy quickly after harvest, but don’t let the appearance fool you!
This dark green leafy green is a delicious addition to salads, and also works well cooked.
You can simply chop up the leaves and stems and add to omelettes or mix it in with scrambled eggs
It makes a good nutritious substitute for
• spinach
• bok choy
• and napa cabbage
Here are a few of the ways you can use it
• add to pasta
• add it to stir fry
• spice it up and saute any way you like
• salads
• raw, gently steamed or cooked
• try it seasoned with ginger, garlic, onions, leeks, bacon, ham and smoked meats
• or try one of our simple recipes to get started.
