Brassica juncea
Chinese and Japanese cuisines also make use of mustard greens. In Japanese cuisine, it is known as "takana" and often pickled for use as filling in onigiri or as a condiment. Many varieties of "B. juncea" cultivars are used, including "zha cai", "mizuna", "takana" (var. "integrifolia"), "juk gai choy", and "xuelihong". Asian mustard greens are most often stir-fried or pickled. A Southeast Asian dish called "asam gai choy" or "kiam chai boey" is often made with leftovers from a large meal. It involves stewing mustard greens with tamarind, dried chillies and leftover meat on the bone. Brassica juncea is also known as "gai choi", "siu gai choi", "xaio jie cai", baby mustard, Chinese leaf mustard or "mostaza".