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Mizuna

Explore 3 recipes, 1 article, and more

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Mizuna Salad with Kohlrabi and Pomegranate Seeds

Ingredients
  • 2 large celery stalks
  • 1 medium kohlrabi bulb (8 ounces), trimmed and peeled
  • 1 small pomegranate
  • 3 1/2 cups mizuna (3 ounces) or other tender, bitter salad greens such as arugula or dandelion
  • 2 tablespoons champagne vinegar
  • 1/8 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper
  • 1/8 teaspoon sugar
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
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Shabu Shabu

Other Ideas:
Fish, Japanese, Mackerel, Main course
Ingredients
  • 1 (5- to 7-inch) piece fresh bamboo shoot or prepared bamboo, thinly sliced
  • 1/2 cup nuka (Japanese rice bran)
  • 1/2 hot red pepper, preferably taka-no tsume
  • 10 cherry leaves
  • 2 sakura no shiozuke (prepared pickled cherry blossoms)
  • 1 (1/2-pound) Spanish mackerel filet, thinly sliced
  • 6 (2-by-4-inch) pieces yuba (tofu skin)
  • 1 bunch mizuna
  • 2 pieces usu-age (fried tofu), each cut into 6 equal rectangles, then halved to form 12 triangles
  • Sakuru Ponzu Dipping Sauce
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Mixed Greens with Marinated Red Onions and Sunflower Seeds

Ingredients
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoons plus 2 Teaspoons low-sodium soy sauce, or tamari
  • 2 teaspoons honey
  • 2 small red onions, sliced as thinly as possible into rounds
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 6 ounces mixed salad greens, such as arugula, mizuna, and watercress
  • 4 teaspoons raw sunflower seeds
  • 2 teaspoons sesame seeds
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