Chijimisai
Chijimisai is a tender Japanese green with crinkled leaves and a mild, earthy mustard flavor. Learn how to store, prep, and cook this nutritious green.
Storage
Wrap unwashed leaves loosely in a damp paper towel and place in a plastic bag in the crisper drawer. Handle gently—the leaves are delicate.
Keeps For
A couple of weeks in the fridge when farm-fresh, up to 3 weeks if you're lucky.
Flavor Profile
Baby leaves are mild and tender like spinach with a slight mustard undertone. Mature leaves develop more texture with a velvety surface and light umami flavor reminiscent of bok choy.
How to Prep
No need to remove stems on young plants—the whole leaf is tender. For mature plants, separate the thicker stems from leaves since they cook at different rates. Add stems to the pan first, then toss in leaves at the end.
Ways to Cook
- 1 Stir-fry quickly with garlic and soy sauce
- 2 Add to soups and stews at the last minute
- 3 Use baby leaves raw in salads like spinach
- 4 Wilt into rice dishes and grain bowls
- 5 Add to noodle soups for color and nutrition
- 6 Blend into smoothies for a mild green boost