Mitsuba (Japanese Trefoil) Day

What Is Mitsuba Day?

March 28 is "Mitsuba Day," derived from the wordplay "mi (3) tsu (2) ba (8)" (who established it is not known). It is a good occasion to rediscover mitsuba (Japanese trefoil), an herb native to Japan that's essential for adding fragrance and color to traditional Japanese cuisine. In season from spring through early summer, mitsuba has long been a familiar presence at the Japanese table.

About the Mitsuba Plant

Mitsuba is said to be one of the few vegetables native to Japan.

• Where the aroma comes from: Mitsuba's refreshing scent comes from aromatic compounds such as cryptotaenene and mitsubaene. Because the aroma fades with too much heat, it is best added to soups just before turning off the stove.
• A green-and-yellow vegetable: Mitsuba contains beta-carotene, a nutrient the body converts into vitamin A as needed.

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: The differences come from growing methods, not variety: "ito mitsuba" (also called ao mitsuba) is grown hydroponically with thin green stems; "ne mitsuba" is earthed up so the base turns white and is sold with roots attached; and "kiri mitsuba" is blanched in the dark and sold with roots cut off, giving it white stems. Each has a different aroma and texture suited to different dishes.
• 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 wild plants tend to be larger and more fragrant than cultivated ones.

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 often added to clear soups and chawanmushi (savory egg custard), and stems tied into a knot ("musubi mitsuba") are used in celebratory soups as a symbol of "tying bonds."
• Cultivated since the Edo period: Mitsuba, which grew wild in fields and mountains, is said to have been cultivated as a vegetable since the Edo period. 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.
• Regional preferences: Crunchy ne mitsuba is said to be favored in the Kanto region, while ito (ao) mitsuba has mainly been used in the Kansai region. Kiri mitsuba is also used in New Year's zoni soup, mainly in Kanto.

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.