Tatsoi is versatile green with a mild, subtly tangy flavor well suited for raw or lightly cooked applications. Young leaves are often favored for mixed salads and are an excellent accompaniment to other greens such as spinach, arugula, watercress, pea tendrils, and mizuna. Tatsoi can also be layered into sandwiches, torn and used as a topping over pizza and tacos, or blended into pesto as a unique variation. The crisp greens can be incorporated as a substitute in recipes for bok choy, and when young, the tender leaves can be used in place of spinach.