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 Post subject: Mizuna
PostPosted: Tue Jan 15, 2013 6:35 pm 
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Hi all,

I get a weekly CSA box and have some Mizuna in it (and more coming up in the next week's box). I have to confess I have no idea what to do with this (or what it is, really). Any tips appreciated!!


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 Post subject: Re: Mizuna
PostPosted: Tue Jan 15, 2013 6:52 pm 
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I've only ever eaten it in a maki roll with tofu, sundried tomato, red onion & cucumber. So delicious!

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 Post subject: Re: Mizuna
PostPosted: Tue Jan 15, 2013 11:05 pm 
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Do a stir fry using the easy leafy greens recipe from Vcon! If the taste is a little 'spicy' for you, cut it with some spinach. Mizuna is delicious; I'm jealous you got some in your CSA box.

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 Post subject: Re: Mizuna
PostPosted: Wed Jan 16, 2013 1:53 am 
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Mizuna is a very mild, fast-growing green. It adds great texture and color to salads. It's also traditionally used in oden or soup. Just throw it in during the last 5 minutes or so.

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 Post subject: Re: Mizuna
PostPosted: Wed Jan 16, 2013 2:30 am 
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Some ways I've used mizuna recently: ohitashi (with spinach and mustard greens), in salads (a simple pairing with daikon is great), stir fried (like mizuna and bok choy with tofu), on a sandwich (very nice with tomato and garlic and mushroom), sauteed (with garlic and vegan fish sauce, for instance), nimono (simmered in dashi and shoyu, with ginger and daikon), in nabemono or soup (with atsuage in miso or a simple dashi, mirin, and shoyu base), with rice or noodles (soba noodles and thinly sliced carrot, radish, and scallion and a ginger, garlic and shoyu sauce is easy and yum).


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 Post subject: Re: Mizuna
PostPosted: Wed Jan 16, 2013 5:53 am 
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You can also use mizuna in Italian cuisine, for instance in risotto or in a pasta pesto or pasta alfredo. It pairs well with mushrooms and garlic.

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