🍱 Mibuna Mustard Salad

Mibuna is a traditional vegetable from Kyoto, originating in the Mibu area of Kyoto City. It is believed to have been developed in the 1800s as a natural hybrid of mizuna. The exact time when it was first distinguished from mizuna is unclear, but documents from 1804 (Bunka 1) mention "mibuna produced in Mibu." Unlike mizuna, mibuna has round, spoon-shaped leaves without notches at the edges. Its taste is spicier and slightly more bitter compared to the refreshing flavor of mizuna. Mibuna is cultivated throughout Kyoto City, but the main production area within Kyoto Prefecture is in Hiyoshi Town, Nantan City. While some is grown outdoors for pickling, the primary cultivation method is year-round greenhouse farming, allowing for approximately five harvests a year. Kyoto Prefecture has recognized vegetables that have been grown in the area for many generations as "Traditional Vegetables of Kyoto." The prefecture is actively working on their branding, including all vegetables grown within its borders prior to the Meiji era, except for mushrooms and ferns. Mibuna is acknowledged as one of these traditional vegetables. Utilized in a wide array of dishes, mibuna features in mibuna mustard salad, mixed dishes, pickles, salads, and stir-fries.