Tatsoi

What Is Tatsoi?

Tatsoi (Brassica rapa var. narinosa) is an Asian leafy green with dark green, shiny, spoon-shaped leaves that form a rosette close to the ground. It is related to pak choy and belongs to the mustard family.

The leaves are tender and fleshy, with a delicate, mildly mustard-like flavor. Eat them raw in salads, or briefly cook them in sautés, soups, and noodle dishes.

Nutritional Value of Tatsoi

Like other dark leafy greens, tatsoi is low in calories, with about 20 kcal per 100 g; it is rich in vitamin C and vitamin A. Because verified USDA data specific to this variety is limited, the values are estimates based on a similar profile.

What Are the Benefits of Tatsoi?

With its low calorie content and vitamins C and A, tatsoi can be considered a light part of a balanced diet.

This is general information; tatsoi is a food, not a medical treatment.

How to Choose Tatsoi

Fresh tatsoi has firm, dark green, shiny leaves; avoid leaves that are yellowed, wilted, or slimy. Small rosettes are more tender.

• The leaves should be dark green and shiny
• The rosette should be firm, with crisp stems
• Yellowing and wilting are signs of age

How to Store Tatsoi

Refrigerate tatsoi wrapped in a damp cloth for 4–5 days. Its delicate leaves wilt quickly, so it is best eaten fresh. Wash it just before use.

Using Tatsoi in the Kitchen

Use tatsoi raw in mixed salads; for sautés, miso soup, and noodle dishes, add it at the end and cook it briefly. Its delicate flavor works well on its own or with other greens.

How to Cook Tatsoi

Add washed tatsoi to a hot pan at the end and stir for a few seconds, just until slightly wilted; overcooking damages its texture.

Frequently Asked Questions

What is the difference between tatsoi and pak choy?

They are related. Tatsoi is smaller, has spoon-shaped leaves, and grows in a rosette, while pak choy is larger and has upright stems. Both are used in similar ways.

Can tatsoi be eaten raw?

Yes. Its tender leaves can be eaten raw in salads, where its delicate flavor stands out.

Can tatsoi be used instead of spinach?

It can be used like spinach in quick sautés; its flavor is a little more mustard-like.