A subspecies of the Brassica Juncea family that includes the Japanese giant red mustard and the Korean red mustard, this piquant japanese mustard originated in China but was later cultivated in Japan.
With a peppery, piquant and slightly bitter after taste, Mizuna’s flavour 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 flavour and prevent the development of certain cancers. "
"When cooking it can be pickled, stir-fried, simmered or added to hot pot dishes. Alternatively add Mizunaraw to a mixed salad alongside other Asian mustard greens.