Other names: Japanese parsley, Japanese hornwort, San Ye Qin, Tri-Leaf Celery
Mitsuba (Cryptotaenia japonica) is a type of vegetable that is commonly used in Japanese cuisine. It is a leafy green herb that belongs to the same family as parsley and celery. Mitsuba has long, slender stalks and three-pronged leaves that are bright green and slightly glossy. The flavor of Mitsuba is often described as a combination of parsley, celery, and cilantro.
In Japanese cuisine, Mitsuba is often used as a garnish, as well as a seasoning for soups, stews, and sauces. It is also commonly used in sushi rolls and as a topping for salads. Mitsuba is rich in vitamins and minerals, including vitamin C, potassium, and calcium, and is considered to be a healthy addition to the diet.
There are two primary regional variations: the green Kansai type, and the white Kantō type.