Why source from Japan
Kyo-Yasai registry; finer feathery texture distinct from international 'mizuna' supply.
Key spec
Vitamin C 30-55 mg/100g; calcium 200-280 mg/100g; characteristic crunch.
Typical end-product
Fine-dining nabe / salad ingredient, premium retail Kyo-Yasai, fusion cuisine.
At a glance
- Suppliers listed
- 1 supplier
- Typical MOQ
- 10–50 kg fresh
- Typical lead time
- 2–4 weeks (in season)
- Regions of origin
- Kyoto (Kyo-Yasai registry)
- Category
- Food ingredients
- Harvest season
- October – February (peak)
- Japan regulatory status
- Food product; Kyo-Yasai registry
- Japanese name
- 水菜
- Romaji
- 水菜
About this ingredient
Kyoto-heritage leafy mustard green, recognised as part of Kyoto's heirloom vegetable (Kyo-Yasai) registry. Distinguished from common Western 'mizuna' by feathery, deeply-cut leaf-shape and finer crunchy texture. Used in nabe hot pot, salads, and increasingly in Western fine-dining. Distinct from the related mibuna (existing in this batch) and other Kyoto-heritage vegetable entries.
Regulatory status
| Japan | Food product; Kyo-Yasai registry |
|---|---|
| EU | Food import; phytosanitary |
| United States | GRAS; FDA Prior Notice; phytosanitary |
| China | GACC; phytosanitary |
Looking for alternatives?
Common reasons buyers swap to a different ingredient — and what we'd suggest based on this ingredient's profile.
Vegan / plant-based alternatives
Mizuna (Kyoto Heirloom Greens) is animal-derived. If you need a non-animal source with similar functions, consider:
Sansho Pepper
山椒
Zanthoxylum piperitum source; INCI Zanthoxylum Piperitum Fruit Extract; MOQ from 1–10 kg (dried peppercorn); 100 g – 5 kg (powder).
Plant-based· shares 3 categories
Wasabi Powder
山葵粉末
Wasabia japonica (Eutrema japonicum) source; INCI Wasabia Japonica Root Powder; MOQ from 1–10 kg (powder); 100 kg+ (bulk paste).
Plant-based· shares 3 categories
Shio Koji
塩麹
MOQ from 20–100 kg.
Plant-based· shares 3 categories
When does it make sense to swap an ingredient? Read the swap guide →
Japanese suppliers
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Last updated: 2026-05-05