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By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

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Japanese wild parsley. It looks similar to coriander, but has a mild flavour closer to chervil. There are three main types: ne mitsuba, kiri mitsuba, ito mitsuba. The first two have green leaves with white stems, and are commonly used as a garnish. Ito mitsuba, whose leaves and stems are both green, is used for aemono as well.

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