Mitsuba is a type of Japanese parsley that is a key ingredient in the soup steamed in a teapot called dobin mushi. Light and refreshing, it has a clean, grassy taste.
Mitsuba looks a lot like Italian flat-leaf parsley, with the same flat, jagged leaves and long stems. Mitsuba is used to season soups, poultry, meats, and noodles. It can also be used in salads and dumplings.
Want to grow your own? The Kitazawa Seed Company sells the seeds: Mitsuba Seeds
Buy online at Mitsuwa: Fresh mitsuba
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The picture looks a lot like cilantro, and the description is similar. Would that be an acceptable substitute?
No, cilantro has a completely different flavor.
I just wanted to say "thank you" to the Kitchn for posting so many Japanese recipes and/or articles about Japanese ingredients.
I don't know why you do it, but I'm glad you do, because I grew up on Japanese cooking. But my mom was one of those cooks who couldn't concentrate with anyone else in the kitchen, so I didn't learn to cook from her (and never learned to cook Japanese food properly). Now when I crave it, I have to search cookbooks and online to figure it out. The Kitchn has helped me in that pursuit so much.
So again, thanks. And keep 'em coming!
Just so people don't get confused if they decide to grow this: it's not "Honeywort"; it's "Honewort" -- Japanese Honewort, specifically. It's also called "Japanese Wild Parsley" and "Japanese Parsley," but the latter more often refers to another plant, "Seri."