bunch of japanese honewort
Low in calories and rich in vitamins, particularly vitamin K and folate; contains beneficial mineral compounds and antioxidants typical of leafy greens.
About
Japanese honewort (Cryptotaenia japonica), commonly known as mitsuba or Japanese parsley, is a delicate herbaceous plant native to East Asia, particularly Japan and China. The plant produces slender, hollow stems supporting three-parted compound leaves with a mild, slightly sweet flavor reminiscent of parsley and celery. It grows as a shade-loving perennial in moist environments and is cultivated commercially in Japan, Korea, and increasingly in other regions. The entire plant—leaves, stems, and roots—is edible, with each part offering subtle variations in flavor intensity and culinary application.
Culinary Uses
Mitsuba is prized in Japanese cuisine for its delicate, herbaceous character and is used extensively in soups (particularly dashi-based broths), noodle dishes, and as a garnish for sashimi and sushi. The hollow stems are occasionally used as edible straws or woven into decorative presentations. In Japanese cooking, it is typically added raw or at the end of cooking to preserve its subtle flavor and tender texture. It appears in ohitashi (blanched vegetable dishes), nabemono (hot pots), clear soups, and as a fresh accent in kaiseki cuisine. Outside Japan, it is gaining recognition in modern fusion cooking and Vietnamese cuisine, where the roots are sometimes used in medicinal preparations.