1.
mitsuba, Japanese wild parsley, trefoil
A Japanese herb (Cryptotaenia japonica) with three-lobed leaves and a mild, celery-like flavor. Widely used as a garnish and aromatic in Japanese cuisine.
茶碗蒸しに三つ葉をのせる。
To place mitsuba on top of chawanmushi.
お吸い物の仕上げに三つ葉を添えた。
I added mitsuba as a finishing touch to the clear soup.
三つ葉は香りが良いので、和食の彩りや風味付けによく使われる。
Mitsuba has a pleasant aroma, so it is often used to add color and flavor to Japanese dishes.
WRITING:
The name literally means "three leaves" (三つ葉), referring to its distinctive three-lobed leaf structure.
CULTURE:
Mitsuba is a staple herb in Japanese cooking, used similarly to how parsley or cilantro is used in Western cuisine. It is commonly added to 茶碗蒸し (savory egg custard), 親子丼 (chicken and egg rice bowl), and clear soups. It wilts quickly when heated, so it is typically added at the very end of cooking.
COMMON COLLOCATIONS:
- 三つ葉を添える: to garnish with mitsuba
- 三つ葉の香り: the aroma of mitsuba