Mitsuba and Spring roll du jour


Hot weather is back and Spring roll addiction too. They are never exactly the same. Is there a more convenient way to eat a large variety of raw vegetables ?


三つ葉 mitsuba means “3 leaves” in Japanese. It’s a very common herb here. I’d say it’s Japanese coriander. It is not so strong, it’s different but if you ate some you’d think about coriander or cilantro.
It is not great to cook it, so it’s added to salads, to garnish a soup.


The base is grated Japanese turnip, with some leaves. I’ve let it a while and squeezed excess water.


Gochujang (Korean spicy miso) + natto.




3 thoughts on “Mitsuba and Spring roll du jour

  1. Pingback: Black tiger coconut sauce for pasta | GOURMANDE in OSAKA

  2. Pingback: Tororo-gohan with mitsuba. Yam creamed rice in green. | GOURMANDE in OSAKA

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