Komatsuna Day (Komatsuna no Hi)

What Is Komatsuna Day?

May 27 is "Komatsuna Day" in Japan. It was established in 2006 by Shimono Farm, a grower specializing in komatsuna in Sakai, Osaka Prefecture, and registered with the Japan Anniversary Association. The date is a wordplay on "ko (5) ma (2) tsu (7) na," which sounds like "komatsuna," and the day aims to encourage people to eat more of this everyday leafy green.

Facts About Komatsuna

Komatsuna is one of the most widely eaten leafy greens in Japan. It's available year-round, making it an easy vegetable to incorporate into daily meals.

• Classification: A leafy green vegetable in the brassica (mustard) family
• Characteristics: Both the leaves and stems are eaten
• Cultivation: Grown using both open-field and greenhouse methods

Where the Name "Komatsuna" Comes From

Komatsuna is said to have first been cultivated in the early Edo period around Komatsugawa, in present-day Edogawa Ward, Tokyo — a clear example of a vegetable named after a place.

Komatsuna and Edo

• It was grown around Komatsugawa, on the outskirts of Edo (old Tokyo)
• According to legend, the eighth shogun, Tokugawa Yoshimune, was served the greens at Katori Shrine during a falconry outing and named them after the local place name
• Shin-Koiwa Katori Shrine in Edogawa Ward, said to be the birthplace of komatsuna, has a stone monument honoring it as the guardian deity of komatsuna

Komatsuna in Japanese Cuisine

Komatsuna has little bitterness and can be used without parboiling, so it can be cooked in many ways.

• Cooking methods: Used in boiled and dressed dishes (ohitashi), stir-fries, and soups
• Processed forms: Also sold pre-chopped or frozen
• Home cooking: Often used as an everyday side dish
• New Year soup: Many Tokyo households add komatsuna to ozoni, the traditional New Year soup

Things to Think About on Komatsuna Day

• Compare komatsuna with other leafy green vegetables
• Learn about its growing season and cultivation methods
• Explore its connection to Edo-period food culture
• Look for locally grown komatsuna at a farm stand or market

A Day to Appreciate a Familiar Vegetable

Komatsuna Day on May 27 is an opportunity to pay attention to a vegetable we often eat without giving much thought. Born from farming on the outskirts of Edo, komatsuna still supports Japanese dinner tables today. Learning about the background of a familiar ingredient can make everyday meals a little more enjoyable.