Tokyo food immersion:
Komatsuna Super Vegetable

Tokyo is often seen as a city of skyscrapers, but it still has farmland where traditional Edo Tokyo vegetables are grown. These vegetables use special varieties and farming methods passed down from the Edo period (1603-1868), when Tokyo was called Edo. Although many traditional vegetables have become less common because of shrinking farmland and the effort needed to grow them, some, like komatsuna, are now grown throughout Japan.

What is Komatsuna?

Komatsuna 小松菜, also known as mustard spinach, is a leafy vegetable from the Brassicaceae family. People see komatsuna as native to Tokyo because it was first grown in the early 1600s near the Komatsugawa River in Edogawa Ward. According to tradition, a Tokugawa shogun gave the vegetable its name.

Extremely rich in nutrition

Komatsuna is rich in vitamin C, beta-carotene, calcium, iron, and fiber. It contains fat-soluble vitamins that stay stable when heated, such as beta-carotene, vitamin E, and vitamin K, as well as water-soluble vitamins like vitamin C. So, you get important vitamins whether you cook it or eat it raw.

More advantages of Komatsuna are:

Farmers can harvest komatsuna several times a year thanks to greenhouse growing, so it is available year-round.
Komatsuna has a mild flavor, so it works well in many dishes. People use it in Japanese, Italian, Chinese, and even in creative recipes. If you search for "komatsuna recipes," you will find plenty of ideas.
The price is relatively stable. Compared to cabbage and spinach, komatsuna's price does not change as much. This makes it a good substitute when other vegetables become expensive. For example, while cabbage or Chinese cabbage is often used in dumplings, komatsuna can be used instead.
Komatsuna keeps its bright green color even after processing. Because of this and its nutritional richness, it is used in many foods, such as ice cream, smoothies, cakes, and pasta.

Komatsuna dorayaki

Komatsuna pasta

What is the best way to eat komatsuna?

Enjoy fresh komatsuna raw for its crisp texture

If you have fresh komatsuna, try it raw. The stems of fresh komatsuna are crisp and pair well with a thick dip.

Komatsuna with a dip made of soy sauce and Japanese mayonnaise. You can prepare it in a minute.

More creative ways to enjoy komatsuna?

Cooked komatsuna is an excellent option that highlights the culinary versatility of this vegetable. Tokyo is actively promoting komatsuna as a local specialty. In Edogawa City, residents and visitors alike can enjoy a variety of dishes featuring this versatile ingredient at many local restaurants. Enjoy!

This article was written by Ni, who took part in a learning tour Toriviano Tabi, organized by the TOKYO Development Foundation for Agriculture, Forestry, and Fisheries.

Tokyo Grown
https://tokyogrown.jp/