The market · Herbs and aromatics · East Asia

Mitsuba

Japanese wild parsley: three-part leaves that taste of celery, parsley and angelica — a few leaves scent a whole bowl.

celery · green · fresh
Mitsuba

What to do with it

Classics built on it
JapaneseOyakodonChicken and onion simmered in sweet dashi and soy, bound with barely set egg and slid over a bowl of rice.No one here has made it yet

If you can't find it

Japanese grocers, in spring.

  1. 1Parsley
    Flat-leaf parsley with a little celery leaf
    You lose the angelica note.

Goes with

dashieggsoy sauce

Cooked with, here

dashieggginkgo nutlight soymirinprawn

How much, here

Chawanmushi, my grandmother's1 bunch mitsubaKenji Hara · 4% of the dish

What cooks here have learned

“Added mitsuba, the way my grandmother did”Kenji Hara · Chawanmushi, my grandmother's v2

Knowing it

Where to buy
Japanese grocers. Flat-leaf parsley with a little celery leaf is the nearest swap.
Worth knowing
Add it last, barely warmed — heat takes the fragrance.

Kitchens that keep it in

JapanJapaneseA cooking of restraint and season, built on dashi — and on letting one ingredient taste as much of itself as it can.10 classics · 2 cooked here

More herbs and aromatics, in season with it

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