Japanese Wild Chervil

Mitsuba is a woodland plant which has pleasantly fragrant leaves and seedlings similar to cress. Known as Japanese wild chervil or trefoil, its stems and leaves are chopped, and are used to flavour many dishes such as suimono (clear soup), don-mono (rice dish with toppings in a bowl) and nabe (hot pot). Another way to enjoy mitsuba is in o-hitashi, boiled greens with dashi dressing, chilled and topped with katsuobushi (dried bonito flakes). It is rich in carotene, vitamin C and calcium.