Mibuna Mustard Salad ｜ Our Regional Cuisines

Kyoto Prefecture

Mibuna Mustard Salad

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Image provided by: Kyoto Prefectural Lifestyle Research Group Liaison Council

Main lore areas

Kyoto City
Main ingredients used

Mibuna and Mustard

History/origin/related events

Mibuna is a traditional vegetable from Kyoto, originating in the Mibu area of Kyoto City. It is believed to have been developed in the 1800s as a natural hybrid of mizuna. The exact time when it was first distinguished from mizuna is unclear, but documents from 1804 (Bunka 1) mention "mibuna produced in Mibu."
Unlike mizuna, mibuna has round, spoon-shaped leaves without notches at the edges. Its taste is spicier and slightly more bitter compared to the refreshing flavor of mizuna.
Mibuna is cultivated throughout Kyoto City, but the main production area within Kyoto Prefecture is in Hiyoshi Town, Nantan City. While some is grown outdoors for pickling, the primary cultivation method is year-round greenhouse farming, allowing for approximately five harvests a year.
Kyoto Prefecture has recognized vegetables that have been grown in the area for many generations as "Traditional Vegetables of Kyoto." The prefecture is actively working on their branding, including all vegetables grown within its borders prior to the Meiji era, except for mushrooms and ferns. Mibuna is acknowledged as one of these traditional vegetables.
Utilized in a wide array of dishes, mibuna features in mibuna mustard salad, mixed dishes, pickles, salads, and stir-fries.
Opportunities and times of eating habits

Large pieces of mibuna are primarily used in Kyoto pickles called "senmaizuke." It first hits the markets around December, peaks in January, and is sold until about March. Recently, however, the cultivation of smaller, mizuna-sized plants has become widespread. Since mibuna is now a year-round crop, it has become more accessible as a flagship product representing Kyoto vegetables. Mustard salad is a staple dish that can also be prepared at home.
How to eat

Boiled mibuna is chopped into roughly 1 cm pieces and enjoyed mixed with seasonings like ground sesame, mustard paste, and kombu dashi.
The texture varies with the length of the mibuna, and the flavor changes based on the seasoning, so recipes can differ between households.
Efforts for Preservation and Succession

Since mibuna is readily available all year round, "mibuna mustard salad" has become a familiar home-cooked dish. As a certified traditional vegetable of Kyoto, Hiyoshi Town in Nantan City (the largest production area in the prefecture) is working to share the charm of mibuna and cooking recipes with the world, and to preserve and pass on this culinary tradition.

RECIPE

Ingredients (serves 6)

Mibuna 300g
[A] Soy Sauce 1 tablespoon
[A] Mustard 1 teaspoon
[A] Mirin A little

How to cook

1. Boil Mibuna in hot water with a pinch of salt.
2. Cut it into 1-2cm pieces.
3. Drain the water, let cool, then mix with the [A] ingredients.

Recipe Arrangements

You can also add sesame seeds to the mustard.

provider : Recipe provided by : "Kyo Gochisousama Omachan no Aji" (Kyoto Prefecture Liaison Council of Lifestyle Research Groups)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Mibuna Mustard Salad ｜ Our Regional Cuisines

Kyoto Prefecture