1.
komatsuna, Japanese mustard spinach
A leafy green vegetable in the Brassica family, widely used in Japanese cooking. It has a mild, slightly sweet flavor and is rich in calcium and iron. Often used in soups, stir-fries, and side dishes.
小松菜をゆでる。
Boil the komatsuna.
Usage
One of the most common leafy greens in Japanese cuisine. Unlike ほうれん草 (spinach), 小松菜 does not need to be pre-boiled to remove oxalic acid, making it more convenient to cook with.
Common collocations
- 小松菜の煮浸し: komatsuna simmered in broth
- 小松菜の胡麻あえ: komatsuna with sesame dressing
- 小松菜の炒め物: stir-fried komatsuna
- 小松菜の味噌汁: miso soup with komatsuna
Etymology
Named after 小松川 in 東京, where it was traditionally cultivated. It is sometimes called 冬菜 because it is harvested in winter.