Mitsuba

Herb

Origin

East Asia.

Mitsuba translates to “three leaves” and is an ancient herb utilized for culinary preparations for thousands of years.

Taste Profile

Mitsuba has a bright, herbaceous flavour similar to parsley. Mitsuba turns bitter when cooked, so it is recommended to be use fresh.

Classic use example

In Japanese cuisine, Mitsuba is sprinkled over sushi, miso soup, and dumplings.

The leaves and stems of Mitsuba can incorporated into rice bowls including, donburi, katsudon, and oyakodon.

Mitsuba stems are frequently used to tie sushi rolls.

Special use example

Mitsuba can be fried into tempura, or pickled in vinegar.

Poultry

Vegetables

Meat

Soy sauce

●Cut the top half of the plants.

(Harvesting Style 2)

Remove the bigger outer leaves.

(Harvesting Style 4)

● Remove yellow and dead leaves.