top of page

Do you know asian salads ?

Updated: Mar 20, 2023


Many asian salads species !

Frizzy joe mustard, agano mustard, wasabino, etc. Asian salads

are numerous and all more original than the others.

What are their origins? How to cook them? Where to find them?

We answer all these questions in this blog.

Green and red mizuna

Mizuna is native to Japan and its mild, peppery flavor makes it an excellent

for pasta dishes, soups, stews and pizzas.

Agano mustard

Agano is an Asian salad also known as wild arugula.

The leaf has a medium mustard taste.


A species native to Japan with light green leaves and finely serrated edges.

Their spicy, slightly strong taste is reminiscent of horseradish and adds a note of freshness to any salad.


Originally from the Kyoto region in Japan, it has a light mustard taste, very sweet.

Frizzy joe mustard

Japanese mustard, to consume raw in salad, it has a powerful taste close to that of arugula. It can also be eaten cooked or fermented.

Asian salads continue to grow in popularity.

The reason for this success? Their varied and original taste.

What to do with asian salad ?

The agano mustard has notes of mustard, the wasabino of wasabi, and the mizuna is slightly peppery!

A few recipes!

Green Mizuna Recipe: Mizuna Soup

Green Mizuna Farm3
Green mizuna

Total time: 30 minutes

Ingrédients: - 8 Mizuna leaves

- 4 potatoes

- 1 vegetal broth

- 1 turnip

- 3 pinches of salt

- 4 red onions

- Herbs of Provence - Olive oil

- Step 1

Roughly chop the red onions, potatoes and turnip. Fry them for a few minutes in olive oil.

- Step 2 Throw in the washed and drained mizuna leaves. Mix everything in the pot and let it brown

for two minutes.

- Step 3

Prepare the broth and pour it into the pot with the rest. This should cover all the ingredients. Add a little salt and herbs of Provence.

- Step 4

Pierce the potatoes to make sure they are cooked through, turn off the heat and add a splash of olive oil to the water, then mix it all together so that there are no lumps.

- Step 5

Enjoy plain, or with a bit of goat cheese that you can crumble on top, or with a drizzle

of fresh cream.

Enjoy your meal!



Therapeutic virtues of green mizuna

Like other mustard greens, mizuna is full of antioxidants,

especially vitamins A and C. It is also rich in folic acid, fiber and calcium.

Wasabino Recipe: Wok of Chinese noodles

Wasabino Farm3

Total time: 15 minutes

Ingrédients: - 2 big wasabino leaves

- 12 gambas

- 200g of rice noodles

- 1 bunch of cilantro (or parsley according to preferences) - 2 white onions

- 4 carots

- 1 corn can

- A few endamames

- 2 tpsp of white miso

- Olive oil

- Tamari (or soy sauce)

- Step 1

Start by frying the onions in a drizzle of olive oil in a wok (or a large frying pan),

then add the prawns and fry them until they turn pink. Reserve the prawns

to add them back into the preparation at the end of the recipe.

- Step 2

Cut the carrots into sticks and add them to the wok with the corn and half the chopped coriander (or parsley), add a dash of olive oil and cook for 5 minutes.

The vegetables should keep their crunchiness and color.

- Step 3

Finally add the rice vermicelli and edamame, cover with 3/4 of the water.

Dilute the white miso afterwards, and add the 2 tablespoons of tamari or soy sauce.

Stir. The noodles will gradually become translucent. You can add the gambas again.

- Step 4

Sprinkle with remaining cilantro or parsley, and add pieces of Wasabino lettuce.




Therapeutic virtues of wasabino

It is full of antioxidants, it also contains vitamin A and C,

calcium and is rich in folic acid and fiber.

Mibuna Recipe: Spaghetti with mibuna and vegetables

Mibuna Farm3

Total time: 20 minutes

Ingrédients: - 1 bunch of mibuna

- 250g of spaghetti

- 1 carrot

- 1 zucchini

- 2 white mushrooms

- 1 clove of garlic

- 10cl of white wine

- Soy sauce or Tamari - Olive Oil

- Step 1

Start by cooking the spaghetti, reserving one cup of the cooking water.

Drain the spaghetti and set aside for later.

- Step 2

Cut the carrot and zucchini into thin strips.

In a wok (or a large frying pan), start by frying the garlic, mibuna leaves (you can leave the stems on) and the tagliatelle vegetables

- Step 3 Add pepper, white wine and soy sauce or tamari. Stir well.

Add the mushrooms and cook, still on high heat, for a few minutes so that the vegetables remain slightly crunchy.

Add some of the pasta cooking water and finally the spaghetti.




Therapeutic virtue of mibuna

Used for the prevention of anemia, cardiovascular and oncological diseases

as well as to strengthen the immune system.

Share your recipe photos!


You can buy Farm3 Asian salads at the Boutique du Tillau in Pontarlier.

Or come and taste them during one of our visits!

Our salads are grown on site and are optimized to bring out their natural mustard flavors.

You can also find a large collection of Asian salads in Pontarlier,

in our partner restaurants; Le Pourquoi pas, Entres Roches and Chez Ma Sœur.

28 views0 comments

Recent Posts

See All


bottom of page