Komatsuna
Tender Asian green with juicy bok choy crunch and fresh broccoli-like flavor
Storage
Store unwashed in a breathable produce bag in the fridge.
Keeps For
7-10 days—shorter than sturdier brassicas but still solid for home use. Blanched and frozen, it keeps even longer.
Flavor Profile
Think juicy bok choy crunch meets broccoli-like freshness. Young leaves are mild; mature leaves have a more mustardy bite. There are different varieties—some neutral, some spicier. You can substitute it for bok choy, broccoli, and even other brassica family members like cabbage or turnips.
How to Prep
Trim the root end. Rinse gently. Separate stems and leaves—cook stems first, then add leaves near the end to retain crunch. If flowering, check the central stem: taste at the base, and if woody, trim an inch or two and try again.
Ways to Cook
- 1 Stir-fry with garlic, sesame oil, chili—set stems aside early, add leaves last
- 2 Blanch for Japanese-style ohitashi or in noodle soups
- 3 Chop fresh into salads or sandwiches for crunch & green flavor
- 4 Add to miso or broth-based soups as you would bok choy
- 5 Fold into grain bowls or scrambled eggs at the end of cooking
Pairs Well With
Good to Know
Slugs and snails love these tender leaves—rinse carefully. Flowering stems can be woody—test and trim before cooking.
Did You Know?
'Komatsuna' means 'greens of Komatsu'—named by an 18th-century shogun.