What is Mizuna?

Mizuna is a cruciferous vegetable. It is native to the Kansai region of Japan. In recent years, Taiwanese farmers have begun to plant it. Its aliases include Komatsuna, Songcai, Qingsongcai, Mizuna, and Jingcai. Mizuna is a vegetable in autumn and winter, usually available from September to November, and is widely planted in Japan.

What does Mizuna look like?

Mizuna is an annual or biennial herb with green leaves and white petioles as its product. Its appearance is between non-heading Chinese cabbage and variegated mustard greens. Its taste and flavor are similar to non-heading Chinese cabbage. It is very soft and has good commercial quality.

How to cook Mizuna

1. Mizuna and tofu soup

(1) Wash the broccoli, drain and cut into 3 cm long pieces; cut the tofu into thin strips, put it into a pot of boiling salt water and boil it for a while, then take it out and put it into cold water to cool.
(2) Place the pot on the fire, pour in the broth and bring to a boil. Add the tofu and bring to a boil again. Add the Beijing water spinach, salt and MSG and cook until the flavors are absorbed. Drizzle with sesame oil and serve.

2. Garlic-flavored cabbage

(1) Remove the old part of mizuna, wash it with clean water, and prepare the garlic, ginger and fermented bean curd;
(2) Heat a pan with some oil and add garlic and ginger to sauté until fragrant;
(3) Then pour the mizuna into the pot and stir-fry;
(4) After stir-frying evenly, pour in the fermented bean curd;
(5) Mix well, add a little sugar and salt, and stir-fry for a while;
(6) Serve on a plate and enjoy.

The efficacy and function of Mizuna

1. Mizuna contains more mineral salts such as calcium and phosphorus, vitamin C and cellulose, etc. The vegetable is not spicy, tastes fresh, cool and refreshing. It is a new variety of leafy vegetables in the vegetable basket.
2. The main effect of mizuna is to reduce inflammation and relieve heat, and it is usually stir-fried.

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