Komatsuna greens have rounded tops, long stems, and soft tender green leaves. This veggie is related to turnips, cabbage, and other brassica greens. Komatsuna is also known as Japanese mustard spinach and is almost exclusively grown in Japan.
When the leaves are very small they resemble spinach, and can be eaten in it’s immature or mature stage. Though Komatsuna is a mustard, it has a very mild flavor in comparison to other spicy or bitter greens.
The leaf is tender like that of a bok choy, and is excellent for a stir fry, or for braising, boiling, or steaming.
Store komatsuna leaves unwashed in a plastic bag in the fridge. They should last a week to ten days if kept dry.