Mitsuba (Japanese Trefoil) Day

What Is Mitsuba Day?

March 28 is "Mitsuba Day," derived from the wordplay "mi (3) tsu (2) ba (8)." The day aims to raise awareness of the flavor and functional benefits of mitsuba (Japanese trefoil), an herb native to Japan that's essential for adding fragrance and color to traditional Japanese cuisine, and to encourage greater consumption. In season from spring through early summer, mitsuba has long been a familiar presence at the Japanese table.

The Science and Nutrition Behind Mitsuba

The refreshing aroma and green color of mitsuba carry genuine benefits for mind and body.

• The effects of its aromatic compounds: Aromatic compounds found in mitsuba, such as cryptotaenen and mitsubaene, have been scientifically shown to help regulate the autonomic nervous system, stimulate appetite, and produce a relaxing effect that eases stress.
• Rich in beta-carotene: Despite its modest appearance, mitsuba is packed with beta-carotene, a powerful antioxidant. The body converts it into vitamin A, which helps maintain healthy mucous membranes and skin and supports immune function.

Facts About Cultivation and Food Culture

Mitsuba is a fascinating vegetable whose texture and flavor vary depending on how it's grown.

• Three cultivation styles: Mitsuba comes in three main types: "ito mitsuba" (grown without sunlight), "ne mitsuba" (grown with soft roots), and "kiri mitsuba" (grown covered with soil to keep it white). Each variety has a different aroma and texture suited to different uses, supporting the delicate presentation of Japanese cuisine.
• Wild resilience: Mitsuba is a perennial herb in the carrot family that grows wild in damp areas throughout Japan. Beyond cultivated varieties, it's also enjoyed as a spring wild plant (sansai) and is known for its remarkable vitality.

Interesting Facts About Mitsuba

• The origin of the name: "Mitsuba" literally means "three leaves," reflecting the fact that each stem produces three leaflets - a name that makes the plant instantly recognizable.
• A staple at celebratory meals: Mitsuba is almost always added to clear soups and chawanmushi (savory egg custard), not only for its refreshing aroma that cleanses the palate, but also because tying it into a knot ("musubi mitsuba") is considered auspicious.
• A Japanese herb gaining global attention: Alongside shiso, myoga, and wasabi, mitsuba is recognized internationally as a native Japanese herb. Its delicate aroma plays a supporting role that brings out the best in dashi-based umami.
• The rise of hydroponic cultivation: Most of the "ito mitsuba" found year-round in supermarkets is grown hydroponically with roots in sponge media. Clean and consistent in quality, this is now the most familiar form of mitsuba in home cooking.
• A nutritional treasure: Beyond beta-carotene, mitsuba contains a well-balanced mix of minerals like potassium, calcium, and iron, boosting the nutritional value of dishes even in small amounts.

Tips for Enjoying Mitsuba Day

• Generously top today's soup, rice bowl, or salad with fresh mitsuba and enjoy its vivid aroma and crisp texture with all your senses
• For March 28 (Mitsuba Day), try making a dish where mitsuba is the star rather than just a garnish - such as a simple blanched dish, tempura, or an egg-based dish
• When shopping, practice choosing mitsuba with crisp, perky leaves and vibrant green color to develop an eye for freshness
• Try growing mitsuba in a planter or hydroponic kit, and enjoy watching the three leaves unfurl from a tiny seed

A Refreshing Aroma and Vibrant Green to Renew Mind and Body

March 28 is a day to add a touch of color and gentle moisture to everyday life, much like mitsuba itself - understated yet quietly present. The way it complements other flavors while staying true to itself reflects a kind of thoughtful strength worth admiring. Just as a single hint of aroma can transform the mood of a meal, your own small gestures of kindness and bright expressions can bring warmth and comfort to those around you. As you enjoy fresh mitsuba, let it inspire your own sense of renewal, as vivid as new spring greenery.