Mizuna
Mizuna (Brassica rapa var. nipposinica) is a Japanese mustard green with slender, deeply feathered, jagged-edged leaves and a mild, peppery bite that's much gentler than arugula or mustard greens. It's tender enough to eat raw in salads but sturdy enough to hold up to a quick saute or a stir into hot soup.
Varieties
Mizuna is sometimes confused with mibuna, another Japanese mustard green from the same family, but mibuna has narrower, non-serrated leaves and a slightly milder flavor. Both are distinct from mustard greens proper, which have broader, rounder leaves and a stronger bite.
Buying tips
Look for bright green, unblemished leaves with no yellowing or wilting at the edges. Smaller, younger leaves are more tender and milder; larger, older leaves have a stronger mustard bite and are better suited to cooking than raw eating.
Substitutes
Arugula — 1:1
Sharper and more peppery than mizuna, especially mature arugula, so use slightly less if serving raw.
Baby mustard greens — 1:1
Similar mustard-family bite but with broader, less feathery leaves; a close flavor match for cooked applications.
Tatsoi — 1:1
Much milder and slightly sweet, with a smoother leaf; good if you want a gentler substitute in salads.
Baby spinach — 1:1
No peppery bite at all, but works as a neutral stand-in for texture in salads or wilted side dishes.
Watercress — 1:1
Peppery and crisp like mizuna, though the leaves are rounder and the stems more delicate.
Storage
Wrap unwashed mizuna loosely in a paper towel, place in a perforated plastic bag, and refrigerate in the crisper drawer. It stays crisp for about 5 to 7 days. Wash and spin dry just before using since residual moisture speeds wilting.
How to use
Toss raw into salads for a peppery crunch, layer into sandwiches in place of lettuce, or add to hot soups, stir-fries, and noodle dishes during the last minute of cooking so the leaves wilt without turning slimy. It also works scattered raw over pizza or grain bowls right before serving.
What it pairs with
Pairs well with citrus, soy sauce, sesame oil, rice vinegar, miso, and fatty proteins like salmon or pork belly that balance its peppery edge. Also works nicely with mild cheeses like goat cheese or feta in salads.
Nutrition
Mizuna is low in calories and a good source of vitamin K, vitamin C, and folate, with a nutrient profile similar to other leafy Brassica greens like arugula and mustard greens.
FAQ
Is mizuna the same as arugula?
No. They're both peppery salad greens, but mizuna belongs to the Brassica rapa family and has thin, feathery, deeply serrated leaves, while arugula has broader, less deeply lobed leaves and a sharper bite.
Can mizuna be cooked, or is it only for salads?
It can be cooked. Mizuna holds up well in stir-fries, soups, and saute pans, wilting quickly like spinach but retaining a bit more texture and a mild mustard flavor.
Does mizuna get more bitter as it matures?
Yes. Young, small mizuna leaves are mild and tender, while larger, more mature leaves develop a stronger peppery, mustard-like bite that some people prefer cooked rather than raw.
Have mizuna on hand? Find recipes with our Recipe Generator →