How To Cook Mizuna

If you’ve got a bunch of mizuna from your garden or the market and are wondering what to do with it, you’re in the right place. Learning how to cook mizuna is simple and opens up a world of fresh, peppery flavor. This leafy green is a powerhouse of nutrients and incredibly versatile, moving far beyond just salad bowls.

As a gardener, I love growing mizuna for its quick growth and cut-and-come-again nature. In the kitchen, it’s just as rewarding. Its tender leaves have a mild mustardy kick that softens beautifully with heat. Let’s look at the best ways to prepare it.

This heading covers the core methods. Mizuna’s sturdy texture holds up to various cooking styles, each bringing out a different side of its character. Unlike delicate spinach, it won’t wilt into nothingness.

What is Mizuna, Anyway?

Mizuna is a Japanese mustard green, part of the brassica family. It’s known for its deeply serrated, dark green leaves and crisp, juicy stems. It grows in a lovely rosette shape, which makes it as ornamental as it is edible.

Flavor-wise, think of a milder arugula with a fresh, clean finish. It’s packed with vitamins A, C, and K, along with antioxidants. Because it’s so easy to grow, it’s a fantastic crop for beginner gardeners looking to expand beyond lettuce.

Preparing Your Mizuna for Cooking

First, give your mizuna a good wash. Swish it in a bowl of cold water to dislodge any soil. Lift the leaves out, don’t pour them, so the grit stays at the bottom. Repeat if needed.

Dry the leaves well in a salad spinner or with a clean towel. This is key for sautéing—wet leaves will steam instead of sear. You can keep the tender stems attached; they add a nice crunch. For mature plants, you might want to separate thicker stems and cook them a minute longer than the leaves.

Essential Tools You’ll Need

A large skillet or wok
Sharp knife and cutting board
Salad spinner (highly recommended)
Tongs or a wooden spoon for stirring
A pot for blanching if you choose that method

Simple Sautéed Mizuna

This is the quickest and most popular way to cook mizuna. Heat brings out a sweeter, more mellow flavor.

Heat a tablespoon of a neutral oil (like avocado or sesame) in a large skillet over medium-high heat.
Add a clove of minced garlic and some sliced ginger. Stir for about 30 seconds until fragrant.
Add your mizuna. It will look like a lot, but it wilts down dramatically.
Toss constantly with tongs for 1-2 minutes, just until the leaves are wilted and the stems are tender-crisp.
Remove from heat. Season with a splash of soy sauce or tamari and a tiny drizzle of sesame oil.

That’s it! You’ve got a perfect side dish in under five minutes. Sometimes I like to add a handful of mushrooms to the pan before the greens go in.

Blanching and Shocking

Blanching is a great technique if you plan to add mizuna to soups, pasta, or want to freeze it. It sets the vibrant green color and tames the peppery bite a bit further.

Bring a pot of salted water to a rolling boil.
Prepare a bowl of ice water nearby.
Submerge the mizuna in the boiling water for just 45-60 seconds.
Quickly remove it and plunge it into the ice water to stop the cooking.
Squeeze out excess water gently, and it’s ready to use or store.

Blanched mizuna is lovely chopped and stirred into risotto or used as a bed for grilled fish.

Adding Mizuna to Soups and Stews

Mizuna is fantastic in brothy soups. Add it at the very end of cooking. The residual heat is enough to wilt it perfectly without making it mushy.

Drop handfuls into a hot miso soup just before serving.
Stir it into a simple chicken or vegetable broth with some noodles.
Use it as a topping for a hearty stew in place of cabbage.

This method preserves it’s fresh flavor and adds a nutritional boost to your bowl. It’s one of my favorite ways to use up a large harvest.

Mizuna in Stir-Fries and Noodle Dishes

Because of it’s sturdy nature, mizuna stands up well to the high heat of a stir-fry. Add it in the last couple minutes of cooking.

Try it with:

Rice noodles, tofu, and a peanut sauce.
Classic beef and broccoli stir-fry, adding the mizuna with the broccoli.
A simple garlic and oyster sauce combo with any protein you have.

The leaves soak up the sauces beautifully while retaining a pleasant texture. It’s a great way to get more greens into a familair dish.

Quick Pickled Mizuna Stems

Don’t throw away those thicker stems! They make a fantastic quick pickle.

Slice the stems into 2-inch pieces.
Bring equal parts rice vinegar and water to a boil with a pinch of salt and sugar.
Pour the hot liquid over the stems in a jar.
Let it cool, then refrigerate. They’ll be ready in a few hours and keep for weeks.

These pickles are crunchy, tangy, and a wonderful zero-waste treat. They’re great on sandwiches or as a garnish.

Flavor Pairings That Work Well

Mizuna is friendly with many flavors. Here are some classic combinations:

Asian: Soy, ginger, garlic, sesame, miso, citrus (yuzu or orange), chili.
Western: Parmesan, lemon, olive oil, nuts (especially walnuts or almonds), apples, goat cheese.
Proteins: Eggs (in omelets or frittatas), salmon, chicken, pork, firm tofu.

Experiment with these to find your favorite. A simple salad of raw mizuna with orange segments and a ginger vinaigrette is a real winner.

Storing Your Harvest

To keep mizuna fresh, treat it like lettuce. Store unwashed leaves in a plastic bag or container lined with a paper towel in the crisper drawer. It should last about a week.

For longer storage, blanching and freezing is your best bet. Lay the blanched, dried leaves on a baking sheet to freeze individually, then transfer to a freezer bag. They’ll be perfect for cooked dishes later on.

Growing Your Own Mizuna

If you love cooking it, consider growing it! Mizuna is one of the easiest greens to cultivate.

Sow seeds directly in cool weather (spring or fall).
It prefers partial shade in warmer climates.
Harvest by cutting outer leaves with scissors, and the plant will keep producing.
It’s relatively pest-resistant, which is a huge bonus for organic gardeners.

Having a patch right outside your door means you can harvest exactly what you need, when you need it.

Common Mistakes to Avoid

Overcooking: This turns it slimy. Cook just until wilted.
Not washing thoroughly: Gritty leaves are unpleasant. Take time with the washing.
Using only the leaves: Those stems are delicious too! Use them in stir-fries or pickle them.
Storing it wet: This causes rot. Always ensure it’s dry before refrigerating.

FAQ About Cooking Mizuna

Can you eat mizuna raw?
Absolutely! It’s commonly used in salads. The young leaves are the most tender for eating raw.

What’s a good substitute for mizuna in recipes?
Arugula, baby mustard greens, or even a mix of spinach and watercress can work in a pinch.

Is mizuna the same as mustard greens?
It’s a specific type of Japanese mustard green, generally milder than Southern-style mustard greens.

Do you cook mizuna like spinach?
Similar, but mizuna often has thicker stems and holds its shape a bit better. It requires slightly less cooking time than mature spinach.

How do you make mizuna less bitter?
Cooking it, especially blanching or sautéing, significantly reduces any bitter edge. Younger leaves are also less bitter.

In the end, the best way to learn how to cook mizuna is to just start. Grab a bunch, heat a pan, and in minutes you’ll have a tasty, healthy side. Its versatility from garden to table makes it a true treasure for any home cook looking for something simple, nutritious, and a little bit different.