Tatsoi is a good source of vitamins A, C and K, carotenoids, folate, calcium and potassium.
Tatsoi is a very versatile green and may be used similarly to spinach, raw, steamed, sauteed, braised or stir-fried. It makes an excellent accompaniment to other salad greens such as spinach, arugula, watercress, pea tendrils and mizuna. Its tangy and peppery notes pair well with citrus, crisp cool ingredients such as apple, fennel and mint, warm flavours that are abundantly found in chiles, garlic and allspice. Pair tatsoi with ingredients rich in umami such as scallops, mushrooms, seaweed, sesame and braised meats. Fermented ingredients such as fish sauce, soy sauce and vinegar are also complimentary matches. Once cooked, it develops a warm earthiness similar to spinach.