Japanese cabbage

Learn the techniques behind Japanese cabbage salad and raise your tonkatsu game to the next level.

You'll never look at cabbage the same way again once you've tasted this Japanese Izakaya-style "yamitsuki" cabbage! Crunchy pieces of fresh cabbage tossed in a special blend of seasonings to create the ultimate umami bomb.

Yamitsuki Cabbage is a popular dish in Japan that will have you coming back for more once you try it. The sweetness and crunch of the cabbage, combined with its well-seasoned, savory flavors, make it truly addictive and sure to win you over.

Yamituski cabbage, or shio kyabetsu, is a staple at izakayas, and it's so easy and quick to make that it will become a staple in your kitchen, too. Just toss raw cabbage with a flavorful and simple dressing, and your new favorite side dish is on the table in 10 minutes or less.

Refreshing and crunchy, Japanese Cabbage Salad hits all the right notes for the perfect picnic, side or lunch salad.

I think cabbage (in all of its varieties) is such an under-appreciated vegetable. Also.. you can make SO MUCH with just one head of cabbage. Like you really get a lot for your buck. Anyways!! Here’s an idea for something you can make with that…

Check out how easy it is to make this light, exotic cabbage salad.

Japanese cabbage pancakes, or okonomiyaki, are an easy and delicious appetizer or side dish, made with fresh cabbage and scallions.

Adapted from Food52, these pancakes are simple to throw together and make delicious use of an abundance of cabbage. I use 4 times the amount of cabbage called for in the original recipe (8 cups as opposed to 2), and I omit the shrimp, though I imagine the addition of shrimp would be very tasty. I like to serve these with a soy dipping sauce (as opposed to a mayonnaise-based one). The one below is one I've been using for years, but feel free to use your own.

Whip up tangy, salty Japanese pickled Napa cabbage! Our hakusai recipe includes carrots, salt, chilies, and kombu for a deliciously mild flavor.