Mitsuba Culinary Guide: 4 Ways to Use Mitsuba in Your Cooking

Mitsuba (Cryptotaenia japonica), also known as Japanese parsley or Japanese honewort, is an herb belonging to the carrot family (Apiaceae). The name mitsuba means "three leaves" in Japanese and refers to the herb’s trefoil leaves. All parts of the plant are edible—including its large roots—but it is primarily grown for the leaves.

Although particularly popular in Japan, mitsuba is also grown in other Asian countries including China and Korea. You can find mitsuba in Japanese grocery stores or grow it in your own herb garden for a continuous supply.

Mitsuba is a Japanese herb with a unique flavor that's often compared to a combination of fresh-tasting herbs like flat-leaf parsley (Italian parsley), celery leaves, chervil (French parsley), shiso, sorrel, and cilantro (coriander).

You can grow mitsuba in your garden from seed as long as you plant it well after the last frost of the season. Sow seeds in nutrient-rich, well-draining soil in a place in your garden that receives partial shade. Mitsuba can taste bitter if grown in full sun or subjected to prolonged cooking, which is why it's typically used as a garnish. Trim your mitsuba herb plant regularly to prevent it from flowering—which can also make the leaves bitter—and keep the soil consistently moist.

Mitsuba has many culinary uses.

1. 1. Donburi: Sprinkle mitsuba on top of donburi (rice bowls) such as katsudon and oyakodon.
2. 2. Soup: Use the herb as a garnish for miso soup, chawanmushi, sukiyaki, okayu, and more.
3. 3. Kakiage: Work mitsuba into a kakiage batter for herby, crispy tempura fritters.
4. 4. Tamagoyaki: Fold the herb into tamagoyaki (rolled omelet) along with some scallions.

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