Tag: Komatsuna

Komatsuna, often called Japanese mustard spinach, is a versatile leafy green cultivated in Japan for centuries. Unlike its namesake, komatsuna is naturally low in oxalic acid, making it safe and delicious to consume raw, particularly when the leaves are young and tender. This offers a crunchy texture and a slightly sweet, mild mustard flavor to salads.

According to nutritional data, the Japanese spinach variety known as komatsuna can contain up to three times the amount of calcium found in regular spinach. This significant difference is just one of many distinctions impacting flavor, texture, preparation, and overall nutritional value between Japanese and Western varieties.