Red Tatsoi
Estimated Inventory, 3 lbs : 0
Description/Taste
Red Tatsoi is comprised of flat, spreading rosettes averaging 25 to 30 centimeters in diameter. Each rosette is dense and features layers of small, elliptical to obovate-shaped leaves connected to a central base by slender, long stems. The leaves have a characteristic spoon-like appearance and are deeply veined, giving the surface a crinkled texture. Red Tatsoi types range in color with green and dark purple hues. Each variety will have varying levels of red-purple pigmentation, and the leaves are typically soft, glossy, and pliable. The stems are pale green to white and are lightly striated with a crunchy consistency. When raw, Red Tatsoi is crisp, tender, and succulent. The greens are edible at any stage of maturity and can be consumed fresh or cooked. Raw Red Tatsoi typically tastes green, vegetal, and subtly bitter. When exposed to frost and snow, the leaves convert starches into sugar, giving the greens a sweeter taste. Cooked Red Tatsoi leaves soften into a texture reminiscent of cooked spinach and develop a neutral, green earthiness.
Seasons/Availability
Red Tatsoi is available year-round, with peak season in winter through spring.
Current Facts
Red Tatsoi, botanically classified as Brassica rapa subsp. narinosa, is a cool-season culinary green belonging to the Brassicaceae family. Tatsoi is an ancient plant originating in China that forms low-growing rosettes. There are many types of Tatsoi, and Red Tatsoi is a general descriptor for several varieties that exhibit pigmented leaves. It is important to note that most markets sell all types of Tatsoi under one name to simplify the point of purchase. Red Tatsoi is interchangeable with green types in recipes and shares a similar flavor and texture. In Asia, Tatsoi is known by many names, including Tasai in Japan, Cai Ngot Bong in Vietnam, Sawi Pagoda in Indonesia, Ta Ke Cai or Takecai in Mandarin, Tat Choy, Tak Gou Choy, or Tacai in Cantonese, and Ju Hua Cai, Wu Tai Cai, Piaocai, Pao Pao Cai, and Wucai in other Chinese dialects. Tatsoi was once localized to Asia but has since spread worldwide, where it is known as Spoon Mustard, Spinach Mustard, Rosette Bok Choy, and Broadbeak Mustard in English-speaking regions. The leafy greens are favored for their high yields and ability to thrive in frost-prone climates in open fields, a trait that helps improve their flavor. Red Tatsoi exposed to freezing temperatures becomes sweeter-tasting and is often considered a delicacy in raw and cooked culinary preparations.
Nutritional Value
Red Tatsoi has not been extensively studied for its nutritional properties. Most studies have examined Tatsoi in general but have not specified the type. Tatsoi is a source of vitamins A, B, C, and K to maintain healthy organs, strengthen the immune system, contribute to energy production, and aid in faster wound healing. The dark leafy greens also provide fiber to improve digestion and minerals like calcium, phosphorus, potassium, iron, copper, manganese, magnesium, and zinc. Calcium, manganese, and phosphorus support bone health, while potassium helps to balance fluid levels within the body. Iron develops the protein hemoglobin for oxygen transport through the bloodstream, copper assists in making red blood cells, magnesium controls nerve functions, and zinc protects overall bodily health. In Traditional Chinese Medicine, Tatsoi is believed to help the intestines, improve skin tone, and support the five internal organs.
Applications
Red Tatsoi has a subtly bitter or sweet taste, depending on maturity and growing conditions, and is incorporated into raw or cooked culinary preparations. The greens are used at multiple stages of maturity, including microgreen, baby leaf, or mature states. When young and tender, Red Tatsoi is utilized as a salad green. The leaves and stems are also occasionally used as fresh wraps for grilled meats, as seen in Korea with beef or pork belly. Red Tatsoi can be used in any recipe calling for Tatsoi and is prevalent in Asian recipes. The most common preparations involve stir-frying, boiling, sautéing, steaming, or braising the greens. In China, Tatsoi is often cooked with clams, bamboo shoots, or mushrooms and added to rice and noodle dishes. They are also minced into dumpling fillings or cooked with proteins. In Japan, Tatsoi is incorporated into soups, and the greens are pickled or tossed with chili paste, which is the case in Korea. Outside of Asia, Tatsoi has been wilted into fish dishes, added as a topping over pizza, layered into sandwiches, or cooked into quiche. The greens have also been used in pesto variations. Red Tatsoi pairs well with aromatics like garlic, ginger, scallions, and chives, flavorings including sesame, oyster, and vinegar, and herbs such as fennel, mint, and coriander. Red Tatsoi will keep for 3 to 5 days when unwashed, wrapped in a damp paper towel, and stored in a plastic bag in the refrigerator.
Ethnic/Cultural Info
Tatsoi is an essential ingredient incorporated into dishes served in Shanghai during Chinese New Year festivities. The leafy greens are in season during the annual celebration and are valued for their nutritional and nourishing properties. The name for Tatsoi in Shanghai is said to sound similar to another word meaning “to get rid of bitterness.” This homophonic trait has led Tatsoi to be an auspicious and symbolic ingredient to remove bitterness and negativity in life and welcome blessings in the coming year. Tatsoi also transforms from a slightly bitter vegetable during the winter and becomes sweet after exposure to snow and frost. It typically develops a sweeter taste during Chinese New Year, and this flavor transition further symbolizes its ability to remove bitterness. The most famous dish served during the Chinese New Year, incorporating Tatsoi, is stir-fried Tatsoi with winter bamboo shoots. The dish is crisp and sweet and is prepared in home kitchens throughout the New Year celebrations.
Geography/History
Tatsoi is believed to be native to China and a descendant of ancient Brassica species cultivated for centuries to develop new plant types for culinary purposes. Much of Tatsoi's early history is unknown, but scientists hypothesize that its possible origins occurred within the middle and lower reaches of the Yangtze River. Tatsoi was mentioned in documents found in the Song and Ming Dynasties, notably by the Pharmacologist Li Shizhen in his work Compendium of Materia Medica. The leafy greens later spread in cultivation into all regions in China, where they thrived in cooler growing areas. Over time, Tatsoi was introduced to other neighboring East Asian countries, including Korea, where it was incorporated into various culinary preparations. Tatsoi was also carried to Japan in the 1930s, but wasn’t established as a widely cultivated species until the 1970s. Red Tatsoi is a selectively bred type of Tatsoi developed through commercial production. Today, Red Tatsoi has spread worldwide and is grown as a specialty green. It is widely found in fresh markets and commercially produced in Asia. Outside of Asia, it is frequently sold through online seed companies, planted in home gardens, or found in farmers’ markets.
