If a recipe calls for mitsuba (Japanese parsley) and you cannot find it locally, several alternative herbs can provide a satisfactory substitute depending on the dish. Standard flat-leaf Italian parsley combined with a small amount of finely minced fresh celery leaves or fresh chervil offers the closest approximation of its distinct flavor profile, which blends herbal grassiness with subtle hints of celery and cilantro. Coriander (cilantro) can also work as a garnish, though its flavor is much more pungent than mitsuba.