Tatsoi is a small plant that have spoon shaped leaves with short pale stems. This leafy green is a variety of Chinese cabbage that is commonly known as “spoon mustard”, due its leaf shape. This vegetable’s culinary roots originate in Japan, and the name tatsoi derives from the Japanese name tasai.
Why it’s good to eat:
- Good source of Vitamins A, C, and K
- Good source of calcium and potassium
How to eat it:
The flavor of tatsoi changes depending on how it is served. Raw tatsoi has a sweet nutty flavor but when cooked, has an earthy taste similar to spinach. Tatsoi is very versatile and can be used similarly to spinach. It can be eaten raw, steamed, sautéed, or stir fried. In the easy recipe below, the tatsoi can be added to a stir fry or eaten as a side dish.
How to store it:
Tatsoi should be refrigerated. Tatsoi has a short shelf life and will only last a few days. Store in a tightly sealed container.
Easy Tatsoi Recipe:
Ingredients:
- 2 heads of tatsoi
- 1 medium yellow onion
- 5 ounces of mushrooms
- 2 cloves garlic
- 2 tablespoons olive oil
Directions:
- Cut the tatsoi so you are left with just the stems and leaves. Chop into 1- inch pieces.
- Heat olive oil in a large skillet or wok over high heat while you dice the onion and mince the garlic cloves. Add the onion and garlic to the pan and sauté for a minute. Add mushrooms until beginning to brown (about 2 minutes).
- Add the chopped tatsoi and continue to stir fry for another few minutes, until the stems turn bright green.
- Serve as a stir fry with rice or as a side to a protein.
Sources:
Specialityproduce.com
Farmerfoodhsare.org