Komatsuna ✦

Komatsuna

What it is

It takes its name from Komatsugawa, a village on the eastern edge of Edo that is now a Tokyo ward, and the story goes that the shogun Yoshimune, served it there in a New Year soup, named it after the place on the spot. Botanically it is the same species as the turnip, bred entirely for leaf: no bitterness, no serration, and none of the mustard bite of mizuna.

In the kitchen

It needs neither blanching nor squeezing out: drop the cut leaves into simmering dashi for forty-five seconds at the very end and serve. If you are keeping the stems, give them a minute's head start — they stay crisp when the leaf has already gone soft.

Goes with

Kombu Katsuobushi (dried bonito) Soy sauce Sesame Shiitake Silken tofu (kinugoshi)

Same species

Baek-kimchi Broccoli Brussels sprout Cabbage Cauliflower Cavolo nero

In season alongside

Chickweed Frisée Pak choi Salad burnet Viola Barbe de capucin

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