Tatsoi

Find

While not as common as it's cousin bok choy, tatsoi can be found in Asian (particularly Chinese) grocery stores, especially in the winter and early spring.

Choose

Chose flat, compact, fresh looking heads of tatsoi, with vibrant greens. Avoid leaves with yellowing or damaged sections (see 'Need More Detail' below for specifics).

Prep

Difficulty: Low - Simply wash the tatsoi head in cold water, making sure to get in between the stalks where dirt can build up. The head is usually halved or quartered, and the individual leaves may be separated. The rather long spoon-shaped stalks can be used as-is, or cut into pieces.

Use

Can be eaten raw, though far more commonly cooked. Tatsoi is mild and fairly tender, so avoid overcooking it.

Store

Short Term: Refrigerate (unwashed, 3-7 days in a breathable plastic bag in the crisper)
Long Term: Blanch in boiling water 2 mins, drain and rinse with cold water, then freeze.

Flavour Profile

Green/Mild/Slightly Bitter - Very similar to bok choy, tatsoi is mild, versatile, and fairly neutral, with a relatively sweet, very slightly bitter flavour. It has a mustard-like flavour that's usually a bit more pronounced than for bok choy. Raw and cooked flavours are fairly similar, though the texture differs markedly. Raw stalks are crisp (somewhat like celery) while the leaves have a texture like spinach.

Substitutions

Bok choy makes an excellent substitute for tatsoi. Chard is fairly similar in texture, though generally a bit more watery. Cooked spinach stands in well for the green leafy portion of tatsoi. Chinese napa cabbage makes a good substitute for the stalks, especially if chopped up in soups, dumplings, etc.

Cuisines

Most commonly encountered in Chinese cooking, and in East Asia in general. Tatsoi can be a bit more popular in the cuisines of colder regions because of its hardy growth habit.

Flavour Pairings

Tatsoi is mild and versatile enough to use with a wide variety of dishes and flavours. Bold Asian sauces and flavours (e.g. soy sauce, ginger, and garlic) are commonly used.

Varieties

Unlike its cousin bok choy, tatsoi isn't commonly available in a range of sizes or varieties. I have noticed that some tatsoi heads are much more vertical while others are very flat and broad, and there can be some variation in the size. None of this will affect your cooking or preparation significantly.

Nutrition

Top-To-Tail

The entire above-ground portion of the young plant is eaten, including the leaves and stalks. The small flowers are also edible, though these are rarely present on commercially produced plants.

GMO Status

There is no GM or gene-edited bok choy in the human food supply. This plant and its relatives are monitored for potential GM cross-contamination (see note below)

Health & Science

- Exceptionally healthy and nutrient-dense
- Contains glucosinolates, which are chemical compounds that have demonstrated some cancer-protective benefits at low-to-moderate doses. Exceptionally high doses have been linked to thyroid dysfunction.

Organic vs. Conventional

Both organic and conventionally grown tatsoi are commercially available, though organic availability is often very limited regionally. Note that tatsoi is a popular choice for home gardeners, as it's very cold hardy, even growing under some snow.