Mitsuba Powder

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 2 bunches mitsuba


Pick the leaves from the mitsuba and reserve the stems for the jamon dashi. Place the leaves onto a dehydrator tray in a food dehydrator and dehydrate at 55°C (130°F) for 36 hours or until fully dehydrated.

Place the dried leaves into a grinder and grind into a fine powder. Sift the powder through a fine sieve and then store in an airtight container un