With a peppery, piquant and slightly bitter after taste, Mizuna’s flavor profile is a rather mild and sweet green mustard.
Like other brassica leaves, Mizuna contains glucosinolates. These compounds give brassicas, like Brussel Sprouts and Cabbage, their bitter flavor and prevent the development of certain cancers.
When cooking it can be pickled, stir-fried, simmered or added to hot pot dishes. Alternatively, add fresh Mizuna to a mixed salad alongside other Asian mustard greens.