We first discovered mizuna while searching for an arugula substitute at our local farmers' market. Since then this mildly bitter and peppery green has become a favorite in its own right.
Originally cultivated in Japan, mizuna is traditionally pickled, stir-fried, eaten raw in salads, and added to nabemono. The pretty, jagged leaves are peppery and reminiscent of arugula and mustard greens but more mild. The stalks are also quite delicious, crisp, and watery. We're especially fond of this juicy texture in salads, or lightly sautéed in sesame oil and garlic. An interesting recipe for pickled mizuna may be found at The Little Grass Shack.
Look for mizuna at farmers' markets and Japanese grocery stores. Choose a bunch with fresh, unwilted leaves and firm stalks and store it in a bag in the refrigerator for up to 3-5 days.
Do you eat mizuna? How do you like to prepare it?
Related: What Can I Do With Mizuna?
(Image: Emily Ho)
How To Make Perfect Bacon in the Oven
How To Cook Tender, Chewy Wheat Berries on the Stovetop
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Straw Mat from The ...
Must-See Small Cool Homes: Week Two
Beth's Romantic & Retro Residence
Been getting this in our CSA box this winter. So far: in salad, sauteed, and wilted on top of a pizza. All very tasty.
I'd love to try this! I just recently discovered sorrel and it is delicious also!
Ah, I want mizuna so badly... I think I will need to put in the effort to grow it myself.
Chopped, wilted into couscous with roasted pepper and garlic is also good.
a couple years ago i got loads of this stuff in my CSA box every week and had to get creative - but my favorite application was definitely a simple salad. julienned fennel, radishes, mizuna, whatever other greens and herbs you have on hand, dressed with a dijon mustard and apple cider vinaigrette. thinking about it almost makes me want to track some more mizuna down for tonight!
A salad when it's young and tender, otherwise a quick sauté. It's very easy to grow.
I still haven't found a better place for it than wilted in some miso soup. It's also good in chicken soup or any other that's very brothy.
LOVE to put it in sukiyaki
I saute them in garlic, sesame oil and a dab of fish sauce.