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Leafy Green Vegetables


By Naomi Ichikawa Esko


Oshitashi in Japanese means a way of cooking greens by steaming or blanching. This dish is often eaten with a little shoyu (soy sauce). Oshitashi is rich in fiber, vitamin C, potassium, and magnesium. Oshitashi is a perfect tonic as warm weather approaches. It can be enjoyed daily. Try dandelion greens for an added boost in the spring.


2 cups broccoli rabe (cabbage, watercress, Chinese cabbage, dandelion green, and bok choy are also fine)


2 teaspoons shoyu (organic soy sauce)

mustard (optional)


1. Chop broccoli rabe or other green into bite-sized pieces.

2. Bring 1 to 2 inches of water to a boil.

3. Place a steamer basket (bamboo or metal) on or in the pot and add the chopped greens.

4. Cover and steam for 2 to 3 minutes or until the vegetables are tender but still bright green. 5. Place in a bowl with shoyu and mustard. Mix. Serve on a plate. Garnish with fresh lemon.

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