Komatsuna

Komatsuna Seeds

Komatsuna, also known as Japanese mustard spinach, is a leafy green vegetable with a mild, slightly sweet flavor and tender texture. It is popular in Asian cuisine and is highly nutritious. When sprouted, komatsuna seeds produce crunchy, flavorful sprouts that can be eaten raw or cooked.

History of the Seed

Komatsuna originated in Japan and has been cultivated for centuries. It was named after the Komatsunagi district in Tokyo, where it was widely grown during the Edo period. Traditionally used in Japanese and other East Asian dishes, Komatsuna has gained popularity worldwide for its nutritional value and ease of cultivation.

Nutritional Information

  • Vitamins: A, C, K, and some B vitamins
  • Minerals: Calcium, iron, potassium, magnesium
  • Macronutrients: Low in calories, high in dietary fiber
  • Other: Contains antioxidants and phytonutrients

Nutrition Benefits

  • Supports immune function (Vitamin C)
  • Promotes bone health (Vitamin K and calcium)
  • Aids digestion due to fiber content
  • Provides antioxidants that help reduce inflammation
  • Supports eye health (Vitamin A)

Sprouting Process and Directions

Soak Time

Soak Komatsuna seeds in clean water for 6 to 8 hours.

Rinse Time

Rinse the seeds thoroughly twice daily (morning and evening).

Growing Time

After soaking, place seeds in a sprouting jar or tray with good drainage. Maintain a temperature between 65°F and 75°F (18°C to 24°C).

Harvest Time

Sprouts are ready to harvest in 4 to 6 days once they reach about 1 to 2 inches in length.

Yield

From about 1 tablespoon of Komatsuna seeds, you can expect roughly 1 to 1.5 cups of fresh sprouts.

Days to Sprout

Komatsuna sprouts typically begin to emerge within 1 to 2 days after soaking.

Best Growing Methods

  • Sprouting jars with mesh lids for easy rinsing and drainage
  • Sprouting trays that allow good airflow and drainage
  • Keep sprouts out of direct sunlight during early sprouting; move to indirect light after a couple of days for better flavor and color.

Storage

Store harvested Komatsuna sprouts in a sealed container in the refrigerator. Use within 3 to 5 days for best freshness.

Using the Ready Sprouts

  • Add raw to salads and sandwiches for crunch and flavor
  • Stir-fry lightly with garlic and soy sauce
  • Use as a garnish on soups or noodles
  • Blend into smoothies for a nutrient boost

Helpful Tips

  • Use filtered or distilled water for soaking and rinsing to avoid contaminants.
  • Avoid over-soaking seeds as it can cause mold growth.
  • Ensure good air circulation during sprouting to prevent spoilage.
  • If sprouts develop an off smell or slimy texture, discard them immediately.

Did You Know?

Komatsuna is sometimes called the “spinach of Japan” because it grows quickly and can be harvested multiple times in a season. Its sprouts are rich in glucosinolates, compounds linked to cancer prevention.