Mitsuba (Scientific name Cryptotaenia Japonica), a Japanese herb in the parsley family. It is used widely as a herb in osuimono (clear fish broth soup), Domburi (rice bowls), Nabe dishes (hot pot), and vegetable ae dishes. It has a light and refreshing taste that adds a pop of green and freshness to dishes.
Mitsuba plants are grown on sponges so that the roots have something to hold on to.
The kanji for mitsuba（三つ葉）is “Three Leaves” and you can see why.
Naomi Kuwabara was born and raised in California but spent many summers in Japan growing up. She has spent time living in Hokkaido and Osaka, both meccas for Japanese cuisine. Her passion is cooking and sharing her experiences cooking Japanese food with others. Her blog Umamitopia is about her experiences cooking Japanese food. Her greatest inspirations are from her mother and grandmother. Her cooking adventures can be found at http://umamitopia.com.
