Mitsuba - TheRecipe.Website

Mitsuba

    • Herbs
    • Herbs

Mitsuba (Cryptotaenia japonica) – Also known as trefoil, Japanese parsley, and Japanese chervil, mitsuba is highly valued in Japanese cooking for its subtle flavour with hints of celery, sorrel, and cloves. It is used to season mushroom and egg dishes, and is often battered and fried for tempura. The compact perennial is native to the woodlands of Japan and prefers a shady location.