Sauted Purple Stem Mustard and Shrimps

It has a bitter of spring and mild flavor. Good taste!

Purple stem mustard (Brassica chinensis f.honsaitai) is native to China (Yangtze River midstream region).

Kosaitai, Purple stem mustard
It is called Kosaitai in Japanese commonly, written in “紅菜苔” literally “red vegetable moss”, also known as  Beni-Nabana “紅菜花” literallly “red vegetable flower”.

 

Its leaves are green, but veins, petioles and stems are purple .
“Purple” in English is translated to “murasaki” in Japanese.  Also “violet” is translated to “murasaki”.  So “murasaki” means reddish purple and even bluish violet.

Kosaitai, Purple stem mustard
Kosaitai, Purple stem mustard
Kosaitai, Purple stem mustard

When people discriminate between purple (reddish murasaki)  and violet (bluish murasaki), sometimes represented as follows.
– Purple   “Kyo-murasaki”       *Kyo is Kyoto, located in western Japan, formerly the Imperial capital of Japan.
– Violet    “Edo-murasaki”        *Edo is the former name of Tokyo.

Kosaitai, Purple stem mustard
  1. Cut purple stem mustard (100 g) into stem and leaf.
  2. Heat olive oil in a pan.  Add shrimps (10 pieces) and stems, saute them until shrimps colored.
  3. Then add leaves and saute until softened.
  4. Put pesto alla genovese (3 tbs)  and shake the pan to mix ingredients.
Cooking of Sauted Purple Stem Mustard and Shrimps
Cooking of Sauted Purple Stem Mustard and Shrimps
Cooking of Sauted Purple Stem Mustard and Shrimps
Sauted Purple Stem Mustard and Shrimps

Itadakimasu!

Sauted Purple Stem Mustard and Shrimps

・Kosaitai
is a purple stem mustard (Brassica chinensis f.honsaitai).  Japanese formal name is “Beni-Nabana” 紅菜苔(こうさいたい) literally “red vegetable moss” / 紅菜花(べになばな) “red vegetable flower”