Green and red
mitsuba
Cryptotaenia
japonica with
bunch of mitsuba
leaves.
Welcome to the summary page for FabulousFusionFood's Herb guide to Mitsuba along with all the Mitsuba containing recipes presented on this site, with 1 recipes in total.
e This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Mitsuba as a major herb flavouring.
Mitsuba, Cryptotaenia japonica, (also known as Cryptotaenia canadensis subsp. japonica, Japanese wild parsley, Honeywort, san ip, and san ye qin) is an herbaceous perennial plant belonging to the Apiaceae (carrot) family. It is native to eastern Asia and grows wild in moist, shady places.
It is a compact, perennial plant with bright green trefoil leaves that look like an over-sized flat-leaf parsley leaf. In ideal conditions the plants can grow from 20 to 100cm in diameter. The plant is also highly-variable in character.
Like parsley, it has a clean, refreshing taste, with hints of celery, sorrel, and cloves. It is prized as a herb in Japanese cookery and is used to flavour mushroom and egg dishes, and is often battered and fried for tempura. The sprouts are also used in salads and soups.
It is also frequently used as a garnish for soups and starters or can be used as a sushi ingredient. It should be noted that cooking destroys the flavour of the leaves (and extended cooking can make them bitter), so they should be used raw or added after cooking and just prior to serving.
All parts of the plant are edible and the leaves, root and stems are used raw or cooked. The cress-like young and young leaves are added to salads. The seed is used for seasoning and the stem can be blanched and used as a celery substitute. The stems are also boiled and used as a wrap for tying around sushi, particularly squid and flounder. Stems are also chopped and boiled in soy sauce to make a dip.
e This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Mitsuba as a major herb flavouring.
Mitsuba, Cryptotaenia japonica, (also known as Cryptotaenia canadensis subsp. japonica, Japanese wild parsley, Honeywort, san ip, and san ye qin) is an herbaceous perennial plant belonging to the Apiaceae (carrot) family. It is native to eastern Asia and grows wild in moist, shady places.
It is a compact, perennial plant with bright green trefoil leaves that look like an over-sized flat-leaf parsley leaf. In ideal conditions the plants can grow from 20 to 100cm in diameter. The plant is also highly-variable in character.
Like parsley, it has a clean, refreshing taste, with hints of celery, sorrel, and cloves. It is prized as a herb in Japanese cookery and is used to flavour mushroom and egg dishes, and is often battered and fried for tempura. The sprouts are also used in salads and soups.
It is also frequently used as a garnish for soups and starters or can be used as a sushi ingredient. It should be noted that cooking destroys the flavour of the leaves (and extended cooking can make them bitter), so they should be used raw or added after cooking and just prior to serving.
All parts of the plant are edible and the leaves, root and stems are used raw or cooked. The cress-like young and young leaves are added to salads. The seed is used for seasoning and the stem can be blanched and used as a celery substitute. The stems are also boiled and used as a wrap for tying around sushi, particularly squid and flounder. Stems are also chopped and boiled in soy sauce to make a dip.
The alphabetical list of all Mitsuba recipes on this site follows, (limited to 100 recipes per page). There are 1 recipes in total:
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| Celebration Soup Origin: Japan |
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