Oriental Brassica Juncea is a family of highly prize mustard greens in China and the Far East. Used for flavour, wasabina has light green leaf with long, frill-like serrated leaves and a satisfyingly crisp texture, the name translating to “like wasabi”, Japan’s hot green condiment. Wasabina’s peppery flavour is reminiscent of wasabi paste but reassuringly, is without fiery punch; shred and use sparingly to add flavour, colour and texture to mixed green salads, the same for miso soup. Steaming or stir-frying tempers its flavour and develops certain sweetness; shred then add to a meat, fish or vegetable stir fry towards the end of the cooking time or simply team with a sprinkle of sesame seeds before quick frying in a drizzle of sesame or olive oil.