Komatsuna

Leafy greens Komatsuna mustard spinach used in nabemono, o-hitashi, and even in fried itamemono. It gets its name from Komatsugawa, Tokyo, where it was originally harvested in the early Edo period. Mostly picked in winter, it is used in o-zoni at Kanto’s New Year celebrations. It is primarily cultivated in Saitama, Tokyo, Chiba and Kanagawa.

Komatsuna is also a common ingredient in that very 21st century concoction – the green smoothie. With some strong justification. Its iron content is much higher than that of spinach, and it’s full of calcium making it popular on the lactose-intolerant circuit. When combined in dishes with vitamin D-rich mushrooms, it’s calcium boosting qualities are even more greatly enhanced.