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  • Writer's pictureTomtit Farm

Tatsoi, what is it & how can I use it in the kitchen?


Tatsoi, also known as spinach mustard or spoon mustard, is a leafy green vegetable that belongs to the Brassica family. It originated in Asia and is commonly used in various cuisines, particularly in Chinese and Japanese dishes. Tatsoi has small, spoon-shaped leaves with a dark green colour and a mild, slightly mustard-like flavour.


This nutritious green is packed with vitamins A, C, and K, as well as calcium, potassium, and folate. It offers a range of health benefits, including supporting immune function, promoting healthy bones, and providing antioxidants. Tatsoi is also known for its high levels of beneficial compounds like glucosinolates, which have been linked to anti-inflammatory and anticancer properties.


In the kitchen, tatsoi is a versatile ingredient that can be enjoyed raw in salads or used in various cooked dishes. Its tender leaves and crunchy stems make it an excellent addition to stir-fries, soups, stews, and even smoothies. Tatsoi is often praised for its delicate yet distinct flavour, which adds a unique twist to your culinary creations.


Whether you're an adventurous cook or new to using tatsoi, this vibrant green vegetable offers a delicious and nutritious addition to your meals.


What is the difference from Tatsoi and Bok Choy?


Tatsoi and bok choy, are all members of the Brassica family and share some similarities, but they have distinct characteristics that set them apart:

  1. Tatsoi: Tatsoi has small, spoon-shaped leaves that form a compact rosette. It has a mild, slightly mustard-like flavor with a hint of sweetness. The leaves are tender and the stems are crisp. Tatsoi is often used raw in salads or lightly cooked in stir-fries, soups, or sautés.

  2. Bok Choy: Bok choy has broader, more substantial leaves compared to tatsoi. It has a mild, slightly sweet flavour with a hint of bitterness. Bok choy has a crisp texture and is commonly used in stir-fries, soups, and braised dishes. It can be cooked whole or the leaves and stalks can be separated and cooked separately.

While theres greens have a similar appearance and can be used interchangeably in some recipes, the flavour and texture differences make each one unique and suitable for specific culinary application.



Remember, tatsoi is versatile, so feel free to explore other cooking methods such as steaming or sautéing with other vegetables. Don't be afraid to experiment and discover your own favourite ways to enjoy this nutritious green!

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