Komatsuna - Japanese Mustard Spinach

Komatsuna (Japanese Mustard Spinach)

Brassica rapa var. perviridis

Image courtsey 日陰猫Joga at Japanese Wikipedia

Komatsuna is a variety of brassica rapa, a species that includes turnips, mizuna, napa cabbage, and rapini. Grown commercially in Japan and Taiwan, it is cooked and eaten in a variety of ways and can also be used as fodder. The name refers to the village of Komatsugawa in Edogawa, Tokyo and means greens of Komatsu. In 1719, the eighth shogun visited Edogawa and was fed a meal including soup, a rice cake, and the local greens which impressed him so much, he named it after the nearby Komatsu river. To this day, komatsuna is offered to the deities on New Year’s Eve and is given to shrine visitors for good luck in the new year.

Storage

Keep the whole, unwashed leaves loosely wrapped in plastic and stored in the refrigerator where they will last for up to one week.

Preparation

The leaves can be eaten raw in a salad; cooked in a stir fry, added to soups, or boiled; and can be pickled.

Taste

Komatsuna have a fresh, sweet taste and crunchy texture. This modern version, which has been bred for sweetness, differs from the original version which likely had a spicier, stronger flavor. Today, you can find Goseki bansei which is more similar to the variety the shogun enjoyed.

Nutritional Benefits

Komatsuna contains fiber and is a good source of calcium, vitamin A, and vitamin C.