Dried Mizuna

Crispy and Refreshing Flavor

Mizuna, one of the few vegetables native to Japan, has been cultivated mainly in Kyoto and the Kansai region since ancient times. It is dried to bring out its aroma and texture, so please rehydrate it with water or cook it before eating.

Fresh mizuna is crisp and has a light flavor. Dried mizuna, on the other hand, has a "jakujaku" (crispy) texture where the hidden umami overflows with every bite. Compared to fresh mizuna, its aroma is richer and it leaves a refreshing aftertaste. Also, while fresh mizuna spoils quickly, dried mizuna can be stored at room temperature for six months.

■ When eating, rehydrate with water or cook it.
■ Fresh mizuna is crisp and has a light flavor.
■ Dried mizuna has a "jakujaku" (crispy) texture where the hidden umami overflows with every bite.
■ Compared to fresh mizuna, its aroma is richer and it leaves a refreshing aftertaste.

How to Use Dried Mizuna

We recommend adding it to miso soup, nimono (simmered dishes), or hot pots, allowing it to soak up plenty of dashi for a juicy taste. If you want to use it as a pasta ingredient, lightly boil it with the noodles to add a salty flavor and a tender texture.

Mizuna Salad Pizza: This series is about turning dried vegetables into powder. This time, dried mizuna is featured. It's kneaded into pizza dough to enjoy both its appearance and taste. Recipe here

Soufflé Pancakes: This time, we're making soufflé pancakes, perfect for breakfast, using dried mizuna in powder form. Recipe here

Mizuna Used as an Ingredient

We use a type of mizuna called "Benihoshi," which has a red color. Red mizuna is aromatic and offers a pleasant crispy texture. It is a variety developed by Takii Seed Co., Ltd. in Kyoto. The red stems are due to the presence of anthocyanin, a functional compound.