A refreshing, juicy flavor

Mizuna is actually one of the few vegetables native to Japan, and has long been cultivated in the Kansai region, mainly in Kyoto. It is dried to bring out its aroma and texture, so when eating it, you should rehydrate it in water or cook it.

Raw mizuna is crisp and crunchy with a light taste. Dried mizuna has a crunchy texture that releases hidden flavor the more you chew it. It has a stronger aroma than raw mizuna, and leaves a clean aftertaste. Also, mizuna, which spoils quickly when raw, can be stored at room temperature for up to six months.

■ When eating, please rehydrate or cook.
■ Raw mizuna has a crisp, crunchy texture and a light flavor.
■ The more you chew the dried fish, the more its crunchy texture reveals the hidden flavor.
■ Compared to raw sake, it has a stronger aroma and a clean aftertaste.

How to use dried mizuna

We recommend adding it to miso soup, simmered dishes, or hot pots to soak up the broth and enjoy the juiciness. If you want to use it as a pasta topping, boil it lightly with the noodles to add salt and make it soft and tasty.

Mizuna salad pizza : This is a series on making dried vegetables into powder. This time, we're using dried mizuna. Knead it into pizza dough to enjoy the look and taste. Here's the recipe.

Soufflé pancakes : This time, we will make soufflé pancakes using dried mizuna powder, perfect for breakfast. Here is the recipe .

Mizuna used as an ingredient

We use a red-colored type of mizuna called Beniboshi. Red mizuna has a strong fragrance and a crunchy texture. It is a variety developed by Takii Seed Co. , Ltd. in Kyoto. The stems are red because they contain anthocyanin, a functional ingredient.