三(み)つ葉(ば)

みつば
noun
mitsuba, Japanese wild parsley
plant-generalfood
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(ちゃわんむ)しに三(み)つ葉(ば)をのせる。
To place mitsuba on top of chawanmushi.
お吸(す)い物(もの)の仕上(しあ)げに三(み)つ葉(ば)を添(そ)えた。
I added mitsuba as a finishing touch to the clear soup.
三(み)つ葉(ば)は香(かお)りが良(よ)いので、和食(わしょく)の彩(いろど)りや風味(ふうみ)付(づ)けによく使(つか)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(み)つ葉(ば)), referring to its distinctive three-lobed leaf structure.

Cultural note

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(ちゃわんむ)し (savory egg custard), 親子丼(おやこどん) (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

Related Words

Compare: セロリ (celery)
general
Added 2026.2.15 18:12 · Revised 2026.9.2 13:01
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