Mitsuba

Characterized by a distinctive fresh, herbal aroma and a gentle bitterness. The fragrance dissipates with overcooking, so it is typically added at the end. The stems have stronger flavor than the leaves

• Choose bunches with vibrant green leaves and firm stems.

• For ne-mitsuba, select those with firm white stems.

• Avoid wilted or yellowing bunches.

• For root mitsuba, stand the roots in water and refrigerate.

• For cut mitsuba, wrap in a damp paper towel, place in a plastic bag, and refrigerate.

• Use promptly to preserve the aroma.