Note: The mizuna is great raw even though it is traditionally eaten steamed. ❋ Unknown (2008)
Over in the North Corktown section of Detroit, the leaves of an edible Japanese plant called mizuna are harvested with a pair of scissors. ❋ Unknown (2011)
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. ❋ Unknown (2010)
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. ❋ Unknown (2010)
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). ❋ Bruce Palling (2011)
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! ❋ Allan Jenkins (2010)
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. ❋ Dan Pearson (2010)
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). ❋ Unknown (2011)
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. ❋ Unknown (2011)
Veggie Share strawberries sugar snap peas butter lettuce radishes mizuna ❋ Unknown (2008)
By the time they were fourteen, the three friends knew their arugula, radicchio, mâche, and mizuna. ❋ Molly O’Neill (2010)
Waterpenny also will have a lettuce, mizuna and argula salad cooking greens, as well as Swiss chard turnips, and four kinds of kale. ❋ Bonnie S. Benwick (2010)
This includes arugula, watercress, spinach, tender leaves of kale or beet tops, and less common types familiar to many gardeners like mâche, mizuna, and tatsoi. ❋ Mark Bittman (2010)
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. ❋ Unknown (2010)
At left, bluefin tuna carpaccio atop mizuna leaves. ❋ Unknown (2010)
Tatsoi 'Emperor's Savoy', Japanese spinach Hohei, mizuna 'Waido' and pak choi 'Yuushou' have tasty leaves, while sprouting Chinese cabbage 'Eats Shoots and Leaves' F1 is like aChinese sprouting broccoli. ❋ Unknown (2010)
Sesame-seared Ahi tuna sashimi, shown here with a crispy sushi roll, comes with a lemon-ginger sake glaze and mizuna spicy sprouts salad with snow peas and edamame. ❋ Unknown (2010)
