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Seriously Asian: Mizuna

Seriously Asian Chichi Wang 5 comments

You may have seen mizuna, a member of the mustard family, at Asian and health food markets. Indigenous to Japan, the green has both a long growing season and a high tolerance for cold weather, which makes it easy to grow. Mizuna's taste is peppery like arugula and slightly bitter like frisee, yet it's milder and sweeter than either of the more commonly found salad greens. Mizuna is usually not eaten raw in Japan—instead, it's pickled, stir-fried, simmered, and added to hot pot dishes. More

Sauteed Mizuna with Garlic and Fish Sauce

Serious Eats Chichi Wang 2 comments
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