Mizu-tataki Pounded Wild Greens
Quick answer
- Total time
- 43 min
- Level
- Medium
- Servings
- 10 servings
- Ingredients
- 7
About this dish
Pounded and then minced, the red stem bases of mizu turn sticky and stringy, much like grated mountain yam, and are dressed with miso, mirin, soy sauce, and sugar.
Read more
Mizu, formally uwabamiso, grows in colonies along clean mountain streams in Iwate's Ou and Kitakami ranges. The deeper the red at the base, the stronger the stickiness, while the watery stem keeps both crunch and a slippery feel. Tender spring and early-summer stems are the most prized. Serve it cold, on the day it is made.
Ingredients
Instructions
- 1
Buy mizu cultivated and distributed for food, store at 4°C or colder, and prepare the same day.
Break off 200g red bases about 5cm from the roots and remove thin outer skin and fine roots.
- 2
Wash the red bases three times under running water until soil is gone and dry with clean cloth.
A little skin may remain, but discard spoiled or soft pieces.
- 3
Place mizu in one layer in a thick food-safe bag, press out air, and seal.
Pound evenly with a rolling pin for 5 minutes until stems flatten and release juice.
- 4
Transfer mizu and juices to a sanitized board and mince continuously for 8 to 10 minutes.
Gather and chop repeatedly until very fine and stringy when lifted.
- 5
Stir 50g miso, 4g sugar, 10ml mirin, and 5ml soy sauce to 80°C and hold 1 minute, then cool below 10°C over ice water.
Mix the cold dressing evenly with minced mizu.
- 6
Shred 1 toasted nori sheet and squeeze 30g rinsed leek dry.
Divide mizu among 10 small bowls, top with nori and leek, and serve immediately. Refrigerate leftovers at 4°C or colder and consume the same day.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
岩手県食の匠照井スミ氏 · Checked: 2026-08-11
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