Mizuna is a leafy vegetable native to Kyoto that has been cultivated since the early Edo period (1603–1868). It is sometimes called Kyona, or Kyoto greens, in other parts of Japan.
One explanation for its name is that it was traditionally grown using only water and soil, without fertilizer. True to its name, mizuna has long been associated with careful water-based cultivation.
Mizuna is prized for its tender leaves and distinctive crisp texture. Its mild flavor complements a wide variety of ingredients, and it is also valued for helping to reduce the strong odor of meat in cooked dishes.
Mizuna is a popular ingredient in Japanese hot pot dishes. In Kyoto, one famous specialty is harihari-nabe, a hot pot traditionally prepared with mizuna and whale meat. The crisp greens provide a refreshing contrast to the rich flavor of the meat.
Mizuna is also enjoyed as lightly pickled greens, making it a versatile ingredient in Kyoto’s traditional cuisine.
October to March