Sharp, spicy, bright, and gorgeous, mizuna, or Brassica rapa nipposinica, is a cook's dream. It holds a distinct flavor profile, and is one of the most interesting greens around. While not extremely prevalent in North America, mizuna is a staple vegetable in many Asian countries.

Mizuna is also known as Japanese mustard, shui cai (or "water greens"), California peppergrass, and many other names. A cross between arugula and mustard, mizuna also has a mild peppery taste. They have feathery serrated edges and have a glossy surface that make the green wonderfully decorative.