Masuda Soft Kale
Estimated Inventory, lb : 0
Description/Taste
Masuda Soft Kale varies in size, depending on the maturity at harvest and growing conditions, and is comprised of a broad, flat, and curved, elongated leaf attached to a semi-thick, cylindrical, and straight stem. The leaves are generally smooth, pliable, and soft with raised, pronounced veining on the undersides, and this smooth feel allows the leaves to be free of dirt and grit commonly trapped in the crevices of other kale varieties. The leaves also showcase a dusty green hue, are sturdy but tender, and have even edges. The stems are pale green and have a firm, crunchy, succulent, and slightly chewy consistency. When cooked, the stems soften in texture but still retain a pleasant crispness. Masuda Soft Kale emits a fresh, subtly grassy, green aroma with a mild, faintly sweet, vegetal taste. It is known for its lack of bitterness, a flavor often experienced with other kale cultivars.
Seasons/Availability
Masuda Soft Kale is available year-round.
Current Facts
Masuda Soft Kale, botanically classified as Brassica oleracea, is a specialty variety belonging to the Brassicaceae family. The mild, subtly sweet, and non-bitter cultivar was developed in the 21st century through the company known as Masuda Seed Co. Ltd in Japan and was released as a food with functional claims. Soft Kale is also known as Soft Kale GABA, a descriptor highlighting the variety’s nutritional components. It is important to note that Masuda Seed Co. Ltd grows many types of kale, but for the purposes of this article, one of their varieties, Masuda Soft Kale, is being discussed. Consumers value Masuda Soft Kale for its easy-to-eat nature, and both the leaves and stems are consumed. The variety was one of the first types of non-bitter kale developed in Japan through natural, hybrid breeding techniques and was commercially positioned as a salad kale. Since its release, Masuda Soft Kale has been an organic variety utilized raw or cooked in various culinary preparations.
Nutritional Value
Masuda Soft Kale is a source of fiber to regulate the digestive tract, potassium to balance fluid levels within the body, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and calcium to protect bones and teeth. The variety also provides magnesium to control nerve functions, vitamin C to strengthen the immune system, beta-carotene, which is converted in the body into vitamin A to maintain healthy organs, lutein to help reduce inflammation, and other nutrients, including amino acids, vitamin E, and folate. Masuda Soft Kale is known for containing GABA, a neurotransmitter that is said to help lower blood pressure. The greens also do not carry oxalic acid like other kale varieties, which can harm the body if ingested in large quantities. Consuming kale in Japan is believed to improve complexion, reduce water retention, and help fight against the damage caused by UV rays and free radicals.
Applications
Masuda Soft Kale has a mild, subtly sweet, and green taste suited for fresh and cooked preparations. The variety is popularly known as salad kale in Japan and can be washed and tossed raw with oils and dressings. Masuda Soft Kale can also be layered in sandwiches, placed on burgers, blended into dips, or incorporated into spreads for toast. Try stuffing the greens into gyoza or adding to green juice as a nutritious component. In addition to raw preparations, Masuda Soft Kale becomes slightly sweeter when cooked and is often boiled or blanched. Cooked Masuda Soft Kale can be stirred into pasta, tossed into side dishes, mixed into rice, or added to miso soup. The greens can also be stir-fried, served with egg-based dishes, or utilized in steamed bread recipes. In Japan, Masuda Soft Kale stems are chopped into small pieces and made into furikake. The leaves are also cooked into a variation of custard cream. Masuda Soft Kale pairs well with aromatics, including onions, garlic, and ginger, flavorings such as mirin, soy, sesame oil, kelp, vanilla, red bean paste, and fruits such as apples, bananas, and oranges. Whole, unwashed Masuda Soft Kale will keep for 5 to 10 days when stored in a sealed container in the refrigerator. The leaves can also be blanched and frozen for extended use.
Ethnic/Cultural Info
Kale was an essential vegetable in Japan during World War II, as it provided nutrients and a filling meal during a time when food was scarce. Food was heavily rationed throughout the war, as blockades limited the number of food imports that the island nation historically depended on. Limited resources were also primarily allotted to feeding the active armed forces, leaving civilians with a lack of options. In 1943, Dr. Jiro Endo of the Okayama Prefecture sought to create a method for civilians to obtain a higher nutrient intake. Dr. Endo is credited with releasing one of Japan's first promoted green juices. Historically, greens were pressed into juices as a medicinal drink for centuries and were mentioned in Japan’s oldest medical book, Ishinpo, dating back to the Heian period around 984 CE. In Kurashiki City, Dr. Endo was a professor who consumed leaves that were initially discarded and thrown away during the food shortage. After eating the discarded leaves for several days, he realized his health was improving. It is said Dr. Endo initially began with radish greens, but he eventually introduced kale into the juice in 1949 due to its nutritional elements. This inspired him to create a Green Leaf Food Aojiru Campaign, using kale as one of the main ingredients in the juice. After utilizing green juice as a necessity during the war, the juice continued to be made after World War II, becoming widespread in Japan in the 1980s. Green juice has remained a favored health drink in Japan, and Masuda Soft Kale is a modern ingredient incorporated into traditional recipes.
Geography/History
Masuda Soft Kale is native to Japan and was developed and commercially released through Masuda Seed Co. Ltd, a seed company specializing in cruciferous vegetables in Iwata City in the Shizuoka Prefecture. Kale, in general, is believed to be native to the Mediterranean and is an ancient cruciferous species. The species expanded throughout Europe through trade routes and increased in cultivation, eventually being introduced to Japan during the Edo Period, 1603 to 1867 CE. Initially, kale was viewed as a medicinal ingredient in Japan and was not consumed as a culinary item. Over time, new varieties with a softer and less bitter taste were introduced in the Meiji Era, from 1868 to 1912 CE, helping the greens to be consumed as a vegetable. Masuda Seed Co. Ltd was established in 1926 and has been the leading expert in Japan for developing new varieties of kale, cabbage, broccoli, cauliflower, and other vegetables for over one hundred years. The company is rooted in the theory that kale was the first cruciferous species from which other cruciferous vegetables were created. Throughout their history, they have developed over ten varieties of kale. Masuda Seed Co. Ltd also has kale varieties No. 1 to No. 5 within Japan’s variety registration system and released Soft Kale GABA in 2018. It took the company over ten years to develop Soft Kale GABA, and in 2021, the variety was labeled as the first functional food in the fresh leafy vegetable category. Beyond Soft Kale, Masuda Seed Co. Ltd also produces kale varieties: Juicy Greens, Juicy Purple, Sweet Greens, Cavolo Leaf Green, Cavolo Nero Lutin, Kitchen, Samba Rich, Curled Monroe, and Samba Carnival. Today, Masuda Soft Kale is cultivated on the property of Masuda Seed Co. Ltd in Iwata City and is sold through high-end retailers and online marketplaces in Japan. The Masuda Soft Kale featured in the photograph above was sourced through Isetan in Tokyo, Japan.
