5 ways to eat komatsuna komatsuna
• The young greens are eaten raw, when they’re mild and crunchy, making them a healthy and tasty addition to salads. The history of
young plants to harvest through winter. Leaves can be harvested at any stage from baby leaves up to mature leaves that may be a foot or more long. When left to grow to maturity, most varieties will reach 30-45cm, and go higher if left to flower. The variety I bought doesn’t give a height and it hasn’t got to this yet, but at the rate we are going eating it, it’s unlikely to ever get near its mature height.
We’re now all komatsuna converts. The cook came up with a stunning dish which was demolished by all, and our son – who is a Japanese food fan – then asked for more, a rare event.
This is a vegetable that’s a little out of left field but worth a try. If you find cabbage overdone and mustards a little on the hot side, then komatsuna could be the perfect winter vegetable for you. KOMATSUNA has been grown in Japan since the 18th century. It gets its name from the area in presentday Tokyo near the Komatsu-gawa River. It’s part of an extended family group and plant breeders in Japan have developed an array of varieties by crossing with closely related vegetables including pak choi, rosette pak choi, Chinese cabbage and leaf turnip. For example, a cross of komatsuna with tatsoi produced misome; a cross with cabbage produced sensopai.
Komatsuna today is grown mainly in Japan, Taiwan and Korea, but hardly at all in China.