Mizu is officially known as uwabami-so, or elatostema japonica. Aomori prefecture is the largest producer of mizu in Japan.
Mizu, which means “water” in Japanese, is a mountain vegetable with high water content, often found growing in the wild in shaded wetlands in mountainous areas or near mountain streams.
“Mizu” is also known as mizuna and akamizu.
It is a versatile vegetable that is easily cooked with mild flavor.
Mizu has a crunchy and refreshing texture. The stem portion can be sauted or peeled and cooked with sea pineapple to make mizumono. The root portion with its red color can be grated or chopped to bring out the slimy texture to make mizu-tororo.
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