Bok Choy
Japanese Snow Green

A traditional Japanese variety of Bok Choy that's slightly sweet with a bitter aftertaste and celery-like texture.

About Japanese Snow Green

Yukina (snow mustard) is a traditional vegetable grown in Yonezawa City, Yamagata Prefecture, and is especially known in the Kaminagai area (Sasano, Toyama, and Koshida). It gets its name from the fact that it grows under the snow, using a unique cultivation method. It is believed that Lord Takayama Uesugi (1751-1823) encouraged its cultivation to compensate for the lack of vegetables in winter. Uesugi compiled a food guide called “Kamonono” that was aimed at preventing starvation by teaching people about edible plants and techniques for cooking and preserving food. In traditional cultivation, yukina is sown in late August, harvested from mid-November to early December, and stored in snow chambers. This variety is characterized by its good flavor and texture, and exposure to cold increases its sweetness. Raw snow mustard is slightly sweet, with a bitter aftertaste. It has a texture like celery and can be eaten raw with miso paste or in salads. Fusubedzuke is a common pickle, made by lightly boiling snow mustard and pickling it in salt to make a sweet, pungent condiment.