Know Your Lettuce
Get to know your lettuce. In this go-to guide for everything leafy, we help you navigate the necessary know-how, from tasting notes to contemporary creations.
Common in Asian cooking, Mizuna has roots—literally—in both Japan and China. With jagged-edge, dark green leaves and a mild, subtly sweet taste, this commonly mixed lettuce delivers more than 100 percent of a day’s dose of vitamin A.
For everything you need to know about
prep skills and storage tips, visit theChop, Slice, Dice and Store section
- Lettuce Details
- Usage Tips
TASTING PROFILE: Mustardy and zesty, this bold green plays well with milder-tasting greens.
MOUTH FEEL: Though rough in look, mizuna has a delicate, al dente-like chew.
Very commonly used in mesclun mixes, the spikey lettuce also makes its way into Thai beef salads and other Asian dishes.
Create an Asian mizuna salad with new tastes and textures like daikon, shaved shitakes, bonito flakes and a splash of toasted sesame or truffle oil.
While often paired with other baby lettuces, mizuna mixes just as well with simple add-ins like red onion, fennel, and radishes.
Crumbled goat cheese and Bleu cheese pair easily with this everyday baby lettuce.
Bacon, ham and hard-cooked eggs add smoky richness to a fresher, green taste. For a milder approach, use fresh greens in a brothy buckwheat soba noodle soup with scallions.
Dried fruits like cranberries, currants and blueberries offer extra sweetness and chew to springy mizuna. Try juicy mango slices sprinkled with sesame seeds for a more exotic pairing.
Nuts, Seeds & Grains
Sesame, sunflower and pumpkin seeds bring out mizuna’s subtle, grassy taste. Spike a chilled lentil salad with mizuna for a mustardy kick.
Try Asian dressings like those using toasted sesame, or a classic vinaigrette for a simple side salad.
For everything you need to know about prep skills and storage tips, visit the Chop, Slice, Dice and Store section.
With slightly thicker stalks, cook stalks first in stir-fries and sautés before adding the more delicate leaves.
Make a mizuna “slaw” by thinly slicing the jagged-edged leaves and tossing with thin sliced red onion, scallions and shaved carrots in a sesame-orange vinaigrette. Finish with toasted sesame seeds.
Lettuces Beyond Salads
Stir-fry with baby bok choy, oyster mushrooms, tofu, fish sauce and tamari for a quick and modern, Asian-inspired meal.
Add Japanese mizuna to vegetable maki rolls—traditional rice rolled in toasted seaweed—for a dose of freshness, or as a bed with crispy rice noodles for fresh-sliced sashimi.