MITSUBA is not the same as parsley. While they are both members of the same family, they have distinct differences in terms of appearance, taste, and usage.
Appearance: MITSUBA has leaves that are divided into three parts, giving it its name which means “three leaves” in Japanese. The leaves are bright green and have a serrated edge. On the other hand, parsley has flat, dark green leaves that are more delicate and feathery in appearance.
Taste: MITSUBA has a unique flavor that is often described as a combination of parsley, celery, and cilantro. It has a slightly sweet and tangy taste with hints of bitterness. The flavor profile of parsley, on the other hand, is more mild and fresh, with a subtle hint of pepperyness.
Usage: In Japan, MITSUBA is commonly used as an herb in various dishes, particularly in traditional Japanese cuisine. Its leaves are often added to soups, salads, and stir-fries to enhance the flavor and provide a unique taste. It can also be used as a garnish for sushi and sashimi. On the other hand, parsley is a versatile herb that is widely used in many cuisines around the world. It is commonly used as a garnish, added to sauces, soups, and stews, and used as an ingredient in various dishes.
Personal Experience: I have had the opportunity to use both MITSUBA and parsley in my cooking, and I must say that they each bring their own distinct flavors to the table. MITSUBA adds a unique and refreshing taste to dishes, while parsley provides a more subtle and familiar flavor. Depending on the desired flavor profile of a dish, I would choose between MITSUBA and parsley accordingly.
MITSUBA and parsley may be members of the same family, but they have distinct differences in appearance, taste, and usage. MITSUBA’s three-part leaves, unique flavor, and common use in Japanese cuisine set it apart from parsley. Both herbs have their own merits and can be used to add depth and flavor to various dishes.
