Uploaded November 2018 | Updated September 2026, 24 minutes ago
Mizuna is a fantastic vegetable to use fresh, but it can also be made into a traditional Japanese salted pickle which makes an excellent condiment or salty accent side dish.
The ingredients in this recipe are simple:
2 bunches fresh Mizuna
1/4 Kombu kelp, cut into matchsticks and rehydrated
1-2 teaspoons of sea salt
Other ingredients can be added, chile, sesame, etc to taste.
The mizuna is chopped into 1-2 inch pieces, and the other ingredients are added and mixed to combine and allow the salt to begin releasing liquid from the greens. When thoroughly wilted and well mixed, pack into an appropriate size container and press with something that will have sufficient weight to put some pressure on the vegetables as the flavors blend. The azazuke is ready in 3 or so hours and is good for several days.
Mizuna is a fantastic vegetable to use fresh, but it can also be made into a traditional Japanese salted pickle which makes an excellent condiment or salty accent side dish.
The ingredients in this recipe are simple:
2 bunches fresh Mizuna
1/4 Kombu kelp, cut into matchsticks and rehydrated
1-2 teaspoons of sea salt
Other ingredients can be added, chile, sesame, etc to taste.
The mizuna is chopped into 1-2 inch pieces, and the other ingredients are added and mixed to combine and allow the salt to begin releasing liquid from the greens. When thoroughly wilted and well mixed, pack into an appropriate size container and press with something that will have sufficient weight to put some pressure on the vegetables as the flavors blend. The azazuke is ready in 3 or so hours and is good for several days.
