Komatsuna

こまつな

Said to have originated in Komatsugawa (present-day Edogawa Ward, Tokyo), with a tradition that shogun Tokugawa Yoshimune gave it its name. Widespread greenhouse cultivation ensures year-round stable supply. Unlike spinach, it does not need blanching before use. An indispensable dark leafy green on the Japanese table in ohitashi, stir-fries, and miso soup