Mitsuba in our A-Z - Cooking Index
A herb of the dropwort family, native to Japan, valued partly for its fragrance and partly for its use as a garnish.
Its culinary uses include being boiled and wrapped around sushi such as squid and flounder, when it lends its flavour to the sushi; being boiled and marinated in soya sauce to make a dressing; and in nabe (a Japanese stew).
It is also used in miso soup, dobin-mushi, o-suimono and chawan-mushi (an egg-custard dish containing ingredients such as ginkgo nuts, shiitake mushrooms, chicken, prawn and chestnuts which are selected according to season and local tradition) when it is used both as a decoration and to add flavour to the dishes.
The flavour is Subtle maybe just a little nutty. Fresh and a little celery orientation