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Red Mizuna greens are small to medium in size, averaging thirty centimeters in height, and grows in bunches from a central stalk with slender stems and feathery leaves. The thin stems are light green to magenta and are long, offering a firm, crisp texture. The smooth leaves are red-purple, multi-branched, and have serrated edges with a fringed appearance. On the underside of the leaf, some varieties have green undersides and dark purple veins, while others have varying shades of red, purple, and green. Red Mizuna lettuce is harvested at both the baby lettuce and mature stages, with the younger leaves being more tender and milder and the older leaves offering a peppery, piquant, and mildly bitter taste with a hint of sweetness.
Seasons/Availability
Red Mizuna is available year-round.
Current Facts
Red Mizuna, botanically classified as Brassica juncea, is a hybrid variety of the Japanese heirloom green and is a member of the Brassicaceae or cabbage and broccoli family. The name Mizuna means “water greens” in Japanese, and these greens are traditionally grown in the cooler, wet climate of the Kyoto prefecture in Japan and are cultivated in shallowly flooded fields. There are several named varieties of Red Mizuna lettuce, including Red Streaks and Beni Houshi, and Red Mizuna is a popular green in Asia harvested at various lifecycles including as a microgreen, as baby lettuce, and at maturity for commercial salad mixes.
Nutritional Value
Red Mizuna contains vitamins A, C, and K, folate, iron, B-complex vitamins like niacin, riboflavin, and thiamine, calcium, magnesium, selenium, zinc, and manganese. Red Mizuna also has several compounds like glucosinolates, kaempferol, and anthocyanin, which is the red pigment in the leaves, that offer antioxidant benefits.
Applications
Red Mizuna is best suited for both raw and cooked applications such as sautéing, stir-frying, and boiling. The young leaves can be combined with other lettuces like spinach, arugula, chard, oak leaf, romaine, and frisee to make mesclun or spring mixes. The leaves can also be layered in sandwiches or mixed in grain bowls, pasta salads, noodle dishes, risotto, stews, or soups. If cooking with Red Mizuna, the leaves should be added at the end of the cooking process to prevent sogginess. Red Mizuna can also be used in recipes calling for frisee or arugula. Red Mizuna pairs well with pomegranate seeds, apples, pears, tarragon, leeks, broccoli, tomatoes, sunchokes, portobello mushrooms, shiitake mushrooms, new potatoes, goat cheese, parmesan, poultry, poached eggs, shrimp, salmon, and vinaigrettes. The leaves will keep up to five days when wrapped loosely and stored in the crisper drawer of the refrigerator.
Ethnic/Cultural Info
In Japan, Red Mizuna, like green varieties, is pickled with salt and served as an appetizer or with beer. The peppery greens are also added to hot pot, known in Japan as nabemono, or are traditionally steamed or added to stir-fries. Mizuna is one of the forty-one protected ‘Kyo yasai’ vegetables grown in Kyoto, once the center of politics and culture in Japan, since the 18th and early 19th centuries. These heirloom vegetables were grown in relative isolation and offer bold colors and unique flavor profiles.
Geography/History
Red Mizuna was first developed by Tokita Seed Company in Japan, to offer a red leaf version of the already well-known green leaf mizuna. Today Red Mizuna is most commonly found at local farmer’s markets and specialty grocers in Asia, Europe, and North America.
Specialty Produce
1929 hancock st sd ca 92110
6192953172 [email protected]
RED MIZUNA
at Specialty Produce….Red Mizuna is characterized by feathery, serrated leaves that range in shades of red-purple and green. Its thin stems can vary from light green to magenta, providing a firm texture. Younger leaves are tender and delicate in flavor, while mature leaves deliver a bold, peppery taste with mild bitterness and a touch of sweetness. It's harvested at various stages to suit different culinary needs.
Her Produce
Red Mizuna from Her Produce…..Red Mizuna leaves are highly versatile and can be used raw in salads or cooked in dishes such as stir-fries, soups, and stews. They pair wonderfully with ingredients like pomegranate seeds, apples, pears, tarragon, mushrooms, and cheeses like parmesan and goat cheese. To retain their texture, add them late in cooking. Proper storage in a refrigerator’s crisper drawer keeps them fresh for up to five days.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Red Mizuna from Her Produce…..Red Mizuna is a hybrid variety of the Japanese heirloom green and belongs to the Brassicaceae family, which includes cabbage and broccoli. Its name translates to “water greens” due to its traditional cultivation in cooler, wet climates like Kyoto, Japan. Varieties like Red Streaks and Beni Houshi are grown at different stages, from microgreens to mature leaves, making it a versatile choice for salads and Asian cuisine.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Red Mizuna from Her Produce…..Red Mizuna was created by Tokita Seed Company in Japan as a red-leaf variation of the traditional green-leaf mizuna. It is now widely available at farmer's markets and specialty grocers across Asia, Europe, and North America.
Indian Summer Farm…..Red Mizuna: Red Mizuna is part of Kyoto's protected ‘Kyo yasai’ vegetables, cultivated since the 18th century, showcasing bold colors and distinct flavors. In Japan, it's typically pickled with salt for appetizers or paired with beer. Its peppery taste makes it ideal for Japanese hot pot dishes (nabemono), steaming, or stir-fries, integrating into traditional culinary practices that have thrived in Kyoto's historical isolation.
Her Produce
Red Mizuna from Her Produce…..Red Mizuna greens grow in bunches from a central stalk, featuring slender stems and feathery, serrated leaves. Their colors range from light green to magenta stems, with leaves showing shades of red-purple and sometimes green undersides with dark purple veins. Younger leaves are tender and mild in flavor, while mature leaves are peppery, piquant, and mildly bitter, with a hint of sweetness.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Red Mizuna from Her Produce…..Red Mizuna is versatile and works well in both raw and cooked dishes such as risotto, stews, soups, or stir-fries. Its leaves blend beautifully with mesclun mixes and pair well with ingredients like pomegranate seeds, apples, mushrooms, salmon, and vinaigrettes. For cooking, add the leaves at the end to avoid sogginess. Stored properly in the fridge crisper, Red Mizuna can stay fresh for up to five days.
Hillsdale Farmers Market
1405 S Vermont St, Portland, OR 97219
(503) 475-6555
Red Mizuna: This hybrid Japanese heirloom green belongs to the Brassicaceae family and is known as “water greens” in Japanese. It thrives in Kyoto's cooler, wet climate, often cultivated in shallowly flooded fields. Popular in Asia, it is harvested as a microgreen, baby lettuce, or mature leaves for salad mixes. Red Mizuna boasts a vibrant red pigment, thanks to anthocyanin, and provides ample nutrients, including vitamins A, C, K, iron, and antioxidants like glucosinolates and kaempferol.
Her Produce
Red Mizuna from Her Produce…..Red Mizuna was first developed by the Tokita Seed Company in Japan as a red leaf variation of the green leaf mizuna. It is now widely available at local farmer’s markets and specialty grocers across Asia, Europe, and North America, showcasing its popularity and versatility in global cuisine.
Indian Summer Farm…..Mizuna is one of Kyoto’s protected heirloom vegetables, known as ‘Kyo yasai.’ These vegetables have been cultivated since the 18th and early 19th centuries, offering bold colors and unique flavor profiles. Red Mizuna, like green varieties, is commonly pickled, steamed, or added to stir-fries in Japan. It is also featured in nabemono, a hot pot dish, making it a flavorful and versatile ingredient in Japanese cuisine.
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