Japanese Name and Pronunciation:

mitsuba in Japanese


Mitsuba is a vegetable native to Japan, known for its aromatic qualities, and has been used as a familiar mountain vegetable since ancient times, particularly for adding fragrance to soups. With the advent of the Edo period, cultivation became more widespread, leading to a broader consumption of Mitsuba. Presently, Mitsuba is categorized into three types based on cultivation methods: “Nemitsuba” (root Mitsuba), “Kirimitsuba” (cut Mitsuba), and “Itomitsuba” (thread Mitsuba). The varieties available year-round are “Kirimitsuba” and “Itomitsuba.” “Kirimitsuba” is grown by shading the plant and cutting the roots, while “Itomitsuba” is hydroponically cultivated with ample exposure to light.

Mitsuba finds versatile uses in various culinary preparations such as being finely chopped as a condiment, boiled for Ohitashi (blanched dish) or salads, as well as in simmered dishes, soups, hot pots, Chawanmushi (savory egg custard), Zoni (New Year soup), Tempura and rice bowl dishes like Oyakodon (chicken and egg rice bowl), among others.