Season: Spring - Fall
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Cryptotaenia japonica, also called East Asian wildparsley, Japanese cryptotaenia, Japanese honewort, white chervil mitsuba, Japanese wild parsley, stone parsley, honeywort. The plant is edible and is commonly used as a garnish and root vegetable in Japan, and other Asian countries.
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Mature Height
12 Inches |
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Mature Width
12 Inches |
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Light
Half Sun |
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Water
High |
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Uses
Cryptotaenia japonica is raised as a seasoning (similar to angelica). Like parsley, the flavor is clean and refreshing with a slightly bitter taste which some describe as celery-like. The sprouts are used in salads and soup.
In Japan, it is commonly used as a garnish in soups or atop entrees or as a sushi ingredient. The white stems are blanched while they're tender, and have a taste similar to coriander. Two main regional varieties exist, the green Kansai type, and the white Kantō type.
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RECIPES
Japanese Pasta with Mitsuba Recipe
Ingredients:
* 2-3 bunches mitsuba
* 1 abura-age
* 7 oz. pasta
* 2 pinches of salt
* 1 tsp. Nijiya Japanese soup base powder
* 2 Tbsp. soy sauce
* Black pepper as needed
* Olive oil as needed
* 1 clove garlic, minced
Cooking Directions:
Remove excess oil from the abura-age and cut into 1/4 in. thick strips. Cut the mitsuba into 2 in. lengths. Separate the stalks with the leaves. Mince the garlic.
Heat olive oil and garlic in a pan and gently fry over low heat until fragrant and fry the abura-age until crisp.
Bring a large pot of water to a boil, add salt and cook the pasta 1 min. less than directed on the package. Reserve 1/2 cup pasta water.
Drain the pasta. Add the mitsuba stalks to the pan with the abura-age and cook briefly. Add the pasta.
Pour pasta water into the pan, season with dashi, soy sauce and black pepper, tossing until pasta is well coated.
Transfer to a dish and garnish with mitsuba.
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