Overview

Mustard spinach, known in Japanese as komatsuna, is a leafy green vegetable in the Brassica rapa species. It has broad, dark green leaves with a mild, slightly peppery flavor that is less pungent than true mustard greens. The plant is grown commercially in Japan and Taiwan and is valued for its tender texture and quick cooking time.

Origin and history

Mustard spinach is a variety of Brassica rapa, the same species that includes turnip, mizuna, napa cabbage, and rapini. It was developed in Japan, where it has been cultivated for centuries. The name komatsuna translates to “small pine tree greens,” a reference to the shape of its leaves [2]. It is now grown in other parts of East Asia and has been introduced to Western markets through Asian grocery stores and specialty seed catalogs.

Varieties and aliases

  • Komatsuna (Japanese)
  • Japanese mustard spinach
  • Brassica rapa var. perviridis (syn. Brassica perviridis)

Culinary uses

Mustard spinach is versatile in the kitchen. It can be stir-fried with garlic and soy sauce, added to miso soup, or lightly boiled and dressed with sesame oil. It is also used in salads when young and tender, or pickled as a side dish. The leaves cook down quickly, similar to spinach, and pair well with ginger, soy sauce, sake, and sesame seeds. In Japanese home cooking, it is often served as a simple ohitashi (blanched and seasoned with dashi and soy sauce).

Cross-cuisine context

Mustard spinach has no direct analogue in Mexican cuisine. Its closest relative in the Brassica family used in Mexican cooking is probably the turnip green (hoja de nabo), which appears in some regional soups and stews. However, mustard spinach is milder and more tender than turnip greens. In other LA-relevant cuisines, it is most similar to the leafy greens used in Korean cuisine, such as ssukgat (crown daisy) or yeolmu (young radish greens), though these are distinct species. The closest analogue in Chinese cuisine is probably xuelihong (pickled mustard greens), though that is a different Brassica variety and is typically fermented.

Notes for cooks

  • Mustard spinach can be substituted with spinach or chard in most recipes, though the flavor will be milder.
  • Store in a plastic bag in the refrigerator for up to five days. Wash thoroughly before use to remove grit.
  • The stems are tender and do not need to be removed; the whole leaf can be cooked.