Bitter aroma, rich flavor, and sweet taste

Komatsuna (Japanese mustard spinach), with its mild flavor, is a versatile vegetable that pairs well with any cuisine, be it Japanese, Western, or Chinese. To make it even easier to use, we separate and dry the leaves and stems, bringing out their umami. You can enjoy a creamy sweetness within its rich flavor.

The komatsuna in salads has an attractive rich aroma. However, heating tends to diminish that aroma. Komatsuna slowly dried at low temperatures retains its fragrant flavor, offering a fresh taste similar to raw komatsuna.

■ A versatile vegetable that pairs well with any cuisine, Japanese, Western, or Chinese
■ Leaves and stems are separated and dried for ease of use
■ Slow-dried at low temperatures to preserve its fragrant flavor
■ Offers a fresh taste similar to raw komatsuna

How to use dried komatsuna

It's incredibly convenient to use, whether you quickly add it to finished miso soup or other soups, or make namul with the moisture from wakame seaweed. It's also perfect for making classic single-serving dishes like simmered fried tofu (age no nimono) or cream stew with chicken or bacon.

■ Convenient to quickly add to finished miso soup or other soups
■ Perfect for making classic single-serving dishes

How to rehydrate komatsuna

It's a versatile vegetable that can be added to miso soup as is. By rehydrating it with water, it becomes crunchy and can be used in various dishes like pasta and chijimi.

Click here for how to rehydrate dried komatsuna

Komatsuna Chiffon Cake: This series uses dried vegetables in powdered form. This time, we baked a chiffon cake that can be shared with your beloved dog. Recipe here

Vegetable Biscuits: This series uses dried vegetables in powdered form. This time, we introduce biscuits that can be shared with your beloved dog. Recipe here