from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. An edible plant (Brassica rapa var. nipposinica) in the mustard family, having dark green, glossy, feathery leaves and white stems.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. One of several tangy green used in Japanese cuisine, usually Brassica rapa var. nipposinica


from The American Heritage® Dictionary of the English Language, 4th Edition

Japanese : mizu, water + na, mustard plant.

from Wiktionary, Creative Commons Attribution/Share-Alike License

From Japanese 水菜


  • Note: The mizuna is great raw even though it is traditionally eaten steamed.

    CSA Week 3 Notes

  • Over in the North Corktown section of Detroit, the leaves of an edible Japanese plant called mizuna are harvested with a pair of scissors.

    NPR Topics: News

  • Likewise, we used to use shungiku in pretty much any hot pot we'd make, along with napa cabbage - until we were introduced to mizuna, which is originally from Kyoto and was not as common in Tokyo as it is now.

    she who eats

  • Steamed broccoli and black bean-garlic sauce team in this tasty side dish .... of Asian ancestry include mustard cousins such as mizuna, mustard spinach and tatsoi.

    Mother Earth News Latest 10 Articles

  • Duck prosciutto, a "medium" bite, weaves across a plate of feathery mizuna its bite is like that of arugula, toasted walnuts and tart marbles of compressed apple, everything drizzled with walnut oil.

    Tom Sietsema on Bluegrass Tavern: New Baltimore eatery celebrates 'bites'

  • Perhaps it is the influence of his Chinese wife, but the cuisine was decidedly fusion, with dishes including Szechuan chicken served with pak choi or with a mixed green salad, tat soy (spinach mustard) and mizuna (Japanese greens).

    Getting Into Another Fine Mezze

  • Order a side of fries (with smoked paprika, $6) if you're after that moules et frites feeling, or splurge and go for the steak frites (sirloin, with mizuna and red wine sauce, $26).

    Neighborly in Midtown

  • We decide to leave the small chervil and mizuna bed as we are in love with these flavours right now and anyway have to stop somewhere!

    Get set, go

  • I have left the mustard greens, wild rocket and mizuna to mature, and the seed heads will be gathered up soon to prevent them from rotting.

    The to-do list: October

  • Because I think watercress is a highly underappreciated green, pushed out of the limelight by the likes of arugula and mizuna, when in fact it has all of their zip and less of their bite.

    One For The Table: Stalking Wild Watercress


Log in or sign up to get involved in the conversation. It's quick and easy.