Shiso Leaves, Komatsuna Spinach and Momotaro Tomatoes

Yasutomi Farms, a family-owned hydroponics farm based in Pico Rivera, grows the most beautiful selection of Japanese and western ingredients.

Their stand at the Hollywood Farmers Market is filled with unusual Japanese greens, vegetables and lettuces that may seem a little intimidating because of their Japanese names.

If you look closely, they are just varieties of items we’ve cooked with in America, such as Nira (baby chives,) Mitsuba (parsley) and a leafy green called Mizuna (mustard green.) The stand also sells baby celery and a Japanese spinach called Komatsuna.

“The Komatsuna is very high in calcium and very good for the bones,” said Ruriko Yasutomi, who runs the stand Sundays with her son Kevin. “You use it just as you would western spinach in a salad or side dish.”

Yasutomi Farms grows their produce using hydroponics to avoid using herbicides or pesticides, Ruriko said.

Hydroponics gardening also requires less space than a conventional dirt farm because the beds may be stacked in a smaller space. The first item I reached for was a Shiso leaf, the bright green herb that’s always used as a garnish on a sashimi platter at a sushi bar. It’s often called Japanese parsley.

“There are citrus-like oils found in the Shiso leaf that naturally cleanse your palate,” Kevin said. “It cleans your tongue from the fish flavors and gets you ready for the next course.”

The farm also grows giant daikon radish that you will find in soups and broths and tiny turnips called Kabu.

“Kabu turnips have a softer aftertaste than traditional turnips,” Ruriko said. “People love to sauté them with the leaves of the plant as a side dish.”

Although the farm also grows a variety of familiar greens including butter leaf, watercress and arugula, it is known for the baby bok choy, an Asian cabbage.

“America has never really embraced bok choy and they should because it is high in properties that helps prevent cancer,” Ruriko said.

Of all of the products grown at the Yasutomi Farms, their selection of Japanese Momotaro tomatoes are the most coveted items.

“The Momotaro tomatoes are very low in acidity, yet naturally sweet,” Kevin said .

The tomatoes have developed a following each Sunday.

“I don’t really like tomatoes, but I find myself coming back here every week to buy them,” said Walter King, a market regular. “Besides, I think my wife would kill me if I showed up without them.”

It’s true, the salad ingredients I brought home were so rich with flavor that I found myself eating them without any kind of dressing. It doesn’t get healthier or lower in calories than that.

Please feel free to share stories and recipes of the items you also find interesting at the market. If you see me strolling about, please say hello.

See you next week at the market!

The Hollywood Farmers Market is located at the Intersection of Ivar and Selma avenues, between Sunset and Hollywood boulevards. Rain or shine, it is open every Sunday from 8 a.m. to 1 p.m.  The market is a certified open-air street market with approximately 100 farmers, 30 local artisans and 40 baked-goods and prepared-food vendors who sell their products every Sunday. It is a direct-to-consumer marketplace with all produce and products from local, California vendors and growers.

Parking: Cinerama Dome: $2 for first two hours with validation available at the information booth at Ivar and DeLongpre avenues. Metered Parking: Check parking enforcement signs. Some meters free until 11 a.m. on Sundays.

Dog Sitting: Only tagged assistance dogs are allowed at the market, but this shouldn’t stop others from walking their dogs to the public event. There’s a dog sitting service provided at the corner of Ivar and Vine streets. Your prized pooch will get to socialize with other dogs while you do your shopping at the market. They charge a small fee of $5 per 20 minutes.

David De Bacco is a writer living and celebrating life in Los Angeles. He has worked for some of the world's most famous chefs and restaurateurs, and along the way he became a little savvy about food and wine. He has published articles and cookbooks for the Shibata Publishing Co. in Tokyo and is a contributing writer for Edge Publications. He is also the creator of the Cookin with Mama blog, a meeting place to share recipes from our mothers.