Kyona (Mizuna) – Kyoto’s Crisp Inexperienced & Well being Advantages

This text is about Kyona (京菜), a key Japanese leafy inexperienced that most individuals know as Mizuna. We’ll have a look at why it’s a particular vegetable from Kyoto, the way it’s been utilized in conventional meals for a very long time, and why it’s a wholesome selection. Kyona is an easy-to-use inexperienced that reveals up in each easy dwelling meals and fancy Japanese dinners.

What Makes Kyona Particular?

Kyona is the outdated, native identify for the inexperienced recognized throughout Japan as Mizuna (水菜), which suggests “water greens.” It’s associated to turnips and sure cabbages. You may spot it by its lengthy, skinny stems and leaves that look a bit like feathers. Whenever you chunk into it, it provides an incredible, agency crunch, which the Japanese describe as shaki-shaki. It has a clear style that’s a bit bit peppery, but it surely’s a lot milder than Western mustard greens, so it goes properly with many various meals. Kyona can also be superb for you, recognized for having a whole lot of calcium and Vitamin C, which assist maintain your bones robust and your physique wholesome.

Reference: Magokoro Care

Historical past of Kyoto’s Greens

Kyona is likely one of the conventional Kyo-yasai, or particular greens which have been grown simply within the Kyoto space for hundreds of years. Farmers have been rising it for the reason that Edo interval (1603-1868). It obtained the identify Mizuna as a result of locals usually develop this in flooded fields that had cool, working water—an ideal method to farm within the moist space round Kyoto.

Therefore, kyona is a vital a part of conventional Kyoto cooking. Traditionally, it was essential in Harihari-nabe, a sizzling pot dish that often had wealthy, fatty meat like duck. The crisp texture and lightweight pepper taste of Kyona have been used on function to chop via the richness of the fats, making the heavy meal really feel lighter and simpler to eat. This intelligent use of a easy inexperienced reveals how Kyoto meals has at all times centered on getting the proper mixture of flavors and textures.

Strive the Conventional Style at this Restaurant

Gion Kyo-Ryori Hanasakai (祇園 京料理 花咲)

This high-end Kaiseki restaurant in Kyoto’s Gion district focuses on utilizing the most effective native greens of the season. Additionally they usually function Kyona of their winter meals. You would possibly discover it in gentle dishes, like a crisp salad with fried tofu and sesame dressing, or as the mandatory crunchy a part of their wealthy duck Harihari-nabe. Moreover, this restaurant is commonly positioned in a standard machiya (Kyoto townhouse), which supplies you a really genuine eating expertise. The main focus is on genuine Kyo-yasai(Kyoto greens) and positive Kaiseki delicacies.

Handle: 570-17 Minami-gawa Gioncho, Higashiyama-ku, Kyoto Metropolis , Kyoto Prefecture
Telephone quantity: 050-5593-7142
Hours open: Lunch: 11:30–14:00 (Final Order 13:00); Dinner: 17:30–22:00 (Final Order 20:30). Closed Wednesdays.
Web site: https://www.gion-hanasaki.com/

Abstract

Kyona is a staple of Japanese cooking. Its long-lasting worth comes from its historic position: a inexperienced that has a lot of calcium and fiber, giving a vital crunch and chopping via the fats of basic dishes. It’s a very versatile inexperienced that’s nice both uncooked in salads or calmly cooked to maintain its well-known shaki-shaki texture.

Have you ever ever had Kyona (Mizuna) earlier than, and in that case, how did you wish to eat it? A number of the Japanese dishes much like it that we advocate are Negiyaki, Harihari nabe, and Kaiseki ryori.

You may also lookup on this article the totally different Kyoto’s conventional greens or popularly generally known as Kyo Yasai.