2. Cut the bacon into 1cm wide strips. Cut the mizuna into 3cm lengths. 3. For the warishita, add the kombu dashi, mirin, sake, sugar and salt in a bowl. Mix well. 4. Dry-fry the bacon and add the ...

Mizuna, kyona, Japanese mustard greens, or spider mustard, is a cultivar of Brassica rapa var. niposinica. Category: Leafy Vegetable Scientific name: Brassica rapa subsp. nipposinica Calories15 ...