Komatsuna and Ohsakina Ohitashi/小松菜(コマツナ)と大崎菜のお浸し(おひたし)

Japanese Food

On September 21, I planted three types of leaf vegetable seed, komatsuna, ohsakina, and spinach, in my rented farmland. On October 22, about one month later, they looked like this:

Unfortunately, I wasn’t very successful with the spinach (bottom one ridge).

Ohsakina in two rows in one ridge:

Komatsuna in two rows each in two ridges:

As someone who was born and bred in Tokyo, I’m very familiar with komatsuna, and I like it. One of its great features is that it grows fast.
Ohsakina is a type of komatsuna that is very popular here in Niigata. Its cultivation dates back to 300 years ago, in the district called Ohsaki in the present Minami Uonuma city. Hence the name ohsakina. The same is true of komatsuna, whose cultivation is said to have started near Komatsugawa, Tokyo, in the early Edo period.

For me and many other Japanese, ohitashi is simply boiled leaf vegetable eaten with soy sauce (or ponzu) and katsuobushi (dried bonito shavings). Strictly speaking, however, ohitashi is leaf vegetable boiled and then soused in dashi/mirin/soy sauce.

Right: Boiled ohsakina
Left: Boiled komatsuna

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