Recipes - Mix mizuna into...


  • Eat quickly! (3-5 days)
  • Wrap in plastic and store in the fridge.
  • Pickling the leaves is an option for long-term storage. 
  • Place a leaf on the bottom of the dish and sprinkle with a layer of salt, continuing to alternate between the leaf and salt layer until done. Place in the fridge with a weight on top for 24 hours, and then wring out excess water. Store in fridge or freezer. 

Easy Ways to Use

  • Wash thoroughly and dry.
  • Eat raw in salads, stir into risotto or sauté with garlic and oil and serve over pasta.