Mizuna — also known as kyona, Japanese mustard greens, and spider mustard — is a type of leafy green often used in salads. It is rich in antioxidants and vitamins like A, C, and K while being low in calories. Mizuna has a mild bitterness to it with a peppery taste that is a delightful mix of arugula and mustard greens.
You will commonly find mizuna used to add a subtle punch of flavor to raw dishes, although it functions admirably well in cooked dishes as well. If you’ve managed to get your hands on this super green, try out these mizuna recipes to enrich your diet.
The delicate flavors of nutty black rice, sweet-bitter asparagus with hints of earthy grass flavor, bitter and peppery mizuna, and refreshing mint come together with a tahini and fish sauce dressing to create striking contrast in flavors, colors, and textures. Prepare black rice, green onions, and asparagus ahead of time to speed things up on busy weeknights.
Prepare a gourmet appetizer featuring delicious pesto prepared with ingredients like parmesan cheese, walnuts, mizuna, garlic, lemon juice, and seasonings. You can serve it on bruschetta with extra parmesan cheese and lemon zest for a wonderful snack. Or serve it with lemon dill orzo pasta with feta or seared buttery scallops for a complete meal.
This stir-fry recipe produces a tender delight brimming with flavors by pairing tofu and mizuna with a delectable sauce made of sesame seed oil, miso paste, chili garlic sauce, lemon juice, tamari, rice vinegar, and cooking rice wine. Serve it with low-carb quinoa and avocado slices to pack a powerful punch in the nutrition department.
Delicious and fragrant, this recipe is the perfect way to sneak some quality nutrition into your diet. To make, saute mizuna greens with aromatic garlic and crispy bacon along with flavorings like chicken stock powder. You can serve it hot on its own or paired with your favorite main for a hearty supper.
This salad recipe has loads of contrasting flavors and textures but is still quite easy to make. Simply use mizuna, myoga ginger, and shiso leaves as the base, then mix everything with a delightful ponzu sesame dressing. You can serve it as-is garnished with sesame seeds for a light lunch or pair it with a wonderful main dish for a gourmet dinner.
Mizuna packs a powerful punch of flavor on its own, but when you pair it with some baby greens, Japanese cucumber, currants, cherry tomatoes, and crunchy walnuts (optional), you have a stunningly delicious salad. The spicy and citrusy yuzu kosho dressing elevates the flavors of all the ingredients, giving you that perfect bite.
This traditional Japanese New Year Mochi soup will warm you up on chilly nights. You’ll need mizuna, sweetened kiri mochi, and dashi. Mix in some veggies and protein-rich chicken along with shoyu and sake, and you get a meal rich in both flavor and nutrition in one bowl.
This fall-inspired dish is as easy on the eyes as it is on the tongue. The combination of sweet pear spiralized into noodles and fresh mizuna with goat cheese vinaigrette is otherworldly! Remember to coat the pecans with cayenne, cinnamon, honey, and salt before baking to get a wonderfully caramelized sweet and spicy crunch.
In this recipe, the earthy, peppery flavors and tender texture of wilted mizuna greens pair superbly with delicate, juicy grilled shrimp, the result is an irresistible contrast of flavors. You can serve it garnished with freshly cracked black pepper or go the extra mile and garnish it with toasted peanuts to give it a crunchy element.
One of the best parts of using mizuna is that it takes on the flavor of anything it is cooked with to deliver a divine meal. In this recipe, the bitter mizuna is paired with aromatic garlic and savory fish sauce to create the perfect balance of flavors. Squeeze some lemon juice and a bit of pepper, and serve warm.
Pair spicy Thai beef with fresh mizuna to make this incredible salad. Simply cook steak until medium rare, then slice it into thin strips. Now, toss it with herbs, peanuts, shallot, tomatoes, and a superbly delicious dressing. Serve it on a bed of mizuna greens topped with extra peanuts for added crunch.
This one-pot vegan meal is hearty, comforting, and bursting with flavor! Make it with black garlic, doenjang, gochujang, mizuna, olive oil, onion, pearled barley, and silken tofu. The recipe also comes with variations you can explore to adapt it to your dietary preferences.
Mild peppery mizuna pairs beautifully with shallots, garlic, peas, red pepper flakes, feta cheese, and lemon juice and zest to create this restaurant-worthy dish. Consider serving it with white wine for a memorable date-night experience. The best part? This recipe comes together in less than 30 minutes!