Green Mizuna

Sharp, spicy, bright, and gorgeous, mizuna, or Brassica rapa nipposinica , is a cook’s dream. It holds a distinct flavor profile, and is one of the most interesting greens around.

While not extremely prevalent in North America, mizuna is a staple vegetable in many Asian countries.
Mizuna is also known as Japanese mustard, shui cai (or “water greens”), California peppergrass, and many other names.
A cross between arugula and mustard, mizuna also has a mild peppery taste. They have feathery serrated edges and have a glossy surface that make the green wonderfully decorative.

The plant is most popular in Japan. In fact, it’s a “Kyo yasai,” which means it’s an heirloom vegetable from the Kyoto region, where the Royal family lived and acted as Japan’s national capital during the Edo period.
Carrying a special role in Japanese culture and history, mizuna is used in many Japanese dishes. You’ll often find the stalks pickled and served as an appetizer or with beer. The leaves are often eaten with rice.
Thanks to its lush green color and the chlorophyll that comes with it, Mizuna is rich in vitamins A, C, and K, as well as beta carotene.
When it comes to growing, mizuna is one of the lower maintenance greens available. They are extremely tolerant to the cold, meaning they are suitable for regions that have harsher winters.