Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun An edible plant (Brassica rapa subsp. nipposinica) in the mustard family, having dark green, glossy, feathery leaves and white stems.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun One of several tangy
green used inJapanese cuisine, usually Brassica rapa var. nipposinica
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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Note: The mizuna is great raw even though it is traditionally eaten steamed.
CSA Week 3 Notes 2008
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Note: The mizuna is great raw even though it is traditionally eaten steamed.
Archive 2008-06-01 2008
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Over in the North Corktown section of Detroit, the leaves of an edible Japanese plant called mizuna are harvested with a pair of scissors.
NPR Topics: News 2011
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Likewise, we used to use shungiku in pretty much any hot pot we'd make, along with napa cabbage - until we were introduced to mizuna, which is originally from Kyoto and was not as common in Tokyo as it is now.
she who eats chika 2010
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Likewise, we used to use shungiku in pretty much any hot pot we'd make, along with napa cabbage - until we were introduced to mizuna, which is originally from Kyoto and was not as common in Tokyo as it is now.
she who eats 2010
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Steamed broccoli and black bean-garlic sauce team in this tasty side dish .... of Asian ancestry include mustard cousins such as mizuna, mustard spinach and tatsoi.
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Perhaps it is the influence of his Chinese wife, but the cuisine was decidedly fusion, with dishes including Szechuan chicken served with pak choi or with a mixed green salad, tat soy (spinach mustard) and mizuna (Japanese greens).
Getting Into Another Fine Mezze Bruce Palling 2011
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Order a side of fries (with smoked paprika, $6) if you're after that moules et frites feeling, or splurge and go for the steak frites (sirloin, with mizuna and red wine sauce, $26).
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We decide to leave the small chervil and mizuna bed as we are in love with these flavours right now and anyway have to stop somewhere!
Get set, go Allan Jenkins 2010
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Duck prosciutto, a "medium" bite, weaves across a plate of feathery mizuna its bite is like that of arugula, toasted walnuts and tart marbles of compressed apple, everything drizzled with walnut oil.
Tom Sietsema on Bluegrass Tavern: New Baltimore eatery celebrates 'bites' 2011
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