Addictive Izakaya Style Salted Cabbage (Yamitsuki Shio Cabbage) | Sudachi Recipes (2024)

FAQs

What kind of cabbage do they use in Japan? ›

However, thanks to the geo-graphical factors of Japan, which stretches from the North to South, along with different cabbage types, we are also able to enjoy the diverse cabbage all year round. Kandama (cold season ball), spring cabbage and purple cabbage are the three standard cabbage types.

Cabbage is an inexpensive, versatile vegetable used to add nutrition and flavor to a broad range of meals. Cabbage is often sliced into thin strips to be served with korokke, tonkatsu (deep fried pork cutlet) or other fried dishes. It is also an important ingredient for okonomiyaki.

The pork cutlet is deep-fried, so, naturally, it's a greasy food that's not so good for our stomach, but when it's eaten with raw cabbage, this helps aid digestion. The dietary fiber in cabbage suppresses and slows the absorption of fat and helps feed healthy gut bacteria to keep your digestive system functioning well.

In Japan, raw cabbage is commonly enjoyed in various ways. Here are a few popular methods: Shredded Cabbage: Raw cabbage is often shredded into thin strips and used as a topping or filling in various dishes. It is commonly added to salads, sandwiches, and wraps.

Daikon (Giant white radish)

What is the most consumed vegetable in Japan? You guessed right. It's a daikon! It is often used in stews, soups, or simmered with seafood.

It's light green with yellow tints, and has a sweeter flavor than its round cousins. When it comes to nutrition, Chinese cabbage packs significantly more vitamins and minerals than regular cabbage. In addition to its high vitamin C and K levels, it's also full of folic acid and antioxidants.

The Japanese believe water can interfere with your “digestive fire,” making it more difficult for your body to digest a meal. And although staying properly hydrated is crucial for your overall health, downing glasses of water along with your meals may do more harm than good.

China produces nearly half of the world's cabbage while Russia consumes the most per person. The average Russian eats about 44 pounds of cabbage a year. That compares to the 8.6 pounds eaten by Americans. Raw cabbage is rich in vitamin C.

Instead, eat it raw in a salad. Soak the leaves quickly in cold water to make them crisp, but don't oversoak them or the nutrients will leach into the water. There is a simple and popular Japanese recipe for cabbage salad: Just chop the leaves finely and drizzle salad dressing over them.

We wanted to find a method that would keep the cabbage from watering down the dressing and also a way to make the salad piquant without tasting too sharp. The solution: Some recipes call for soaking cabbage in ice water to make it crisp and plump.

Why is tonkatsu so expensive? ›

Tonkatsu Ingredients

Rosu-katsu tends to be the juicier of the two because it contains layers of marbled fat, while hire-katsu tends to be more expensive, as a higher quality meat of meat is necessary so that the meat does not become dry when deep-fried.

The simplest phonetic translation of "cutlet" to Japanese vocalizations is katsuretsu, which in turn is shortened to katsu. Add ton—the Sino-Japanese word for "pork"—to the front of that and you've got tonkatsu, or breaded fried pork cutlets (not to be confused with tonkotsu, which is pork-based ramen broth).

Black spots can occur during growth or due to mold. It is best to remove the outside leaves and discard them, then wash the remaining cabbage before use. If the spots are on the inside leaves as well, return the cabbage to the store for a refund.

It's a treasured staple in parts of China

That's because it's a hearty vegetable that keeps for a long time: even when the outer leaves wither, the inner leaves are still good. It's also versatile and can be cooked in myriad ways, from stir-fry to dumpling filling to hotpot.

To achieve perfectly thin-sliced cabbage, you can use a knife in a pinch, but it's often easier, quicker, and more precise to use a mandolin. (Just make sure to protect your hand from getting cut!) If you don't have a mandolin or suitable knife at home, we carry them in our kitchen and gifts section.

Introduced from China in the 20th century, Chinese cabbages were first brought into Japan from soldiers in the Post Russo-Japanese war returning home. Through extensive cultivation and selection, Tokyo Bekana was created from these introduced cabbages and is still grown heavily in rural Japan today.

The Japanese diet includes lots of vegetables. As an example, the typical Japanese diet contains nearly five times the amount of cabbage compared to western dishes. Cabbage is an excellent source of dietary fiber and contains high levels of vitamins A, C, and E as well as calcium and iron.

The Japanese name for this specific variety of cabbage is hakusai (白菜), a Sino-Japanese reading of the Chinese name báicài (白菜), literally "white vegetable". The Korean name for napa cabbage, baechu (배추), is a nativized word from the Sino-Korean reading, baekchae, of the same Chinese character sets.