Discover the charm of Chinese cabbage! Enjoy the taste of winter

Chinese cabbage is a representative winter vegetable that is indispensable on the Japanese table. Its history is surprisingly long, and it is said to have been introduced from China and Korea towards the end of the Meiji period. At first it was prized as a foreign vegetable, but now it has become a truly Japanese vegetable. High-quality Chinese cabbage is characterized by its fresh outer leaves, its substantial texture, and its firm coils

The appeal of Chinese cabbage, now in season

Although Chinese cabbage is available in the market throughout the year, the taste is especially special when it is in season from late autumn to winter. There used to be a custom of making pickled Chinese cabbage at home, but recently this practice has become less common, with commercially available lightly pickled Chinese cabbage becoming the norm. However, the taste of homemade pickled Chinese cabbage is exceptional

Easy recipes using Chinese cabbage

Although Chinese cabbage is delicious when eaten raw, its charm can be further enhanced by using it in cooking. Here are some easy Chinese cabbage recipes

Grilled minced pork

This recipe is a warming dish that combines Chinese cabbage and ground pork. By wrapping the ground pork in Chinese cabbage leaves and simmering it slowly, the umami of the meat and the sweetness of the Chinese cabbage blend together

Ingredients (serves 4)

• Chinese cabbage: 4-6 pieces
• Minced pork: 200g
• 1 piece of ginger
• Dashi: 2 cups
• A little yuzu peel (shredded)
• Seasonings (soy sauce, salt, sake, light soy sauce, mirin, potato starch)

How to make it

1. Boil the Chinese cabbage until soft and let it cool. Finely chop the green onions and ginger
2. Add the onion, ginger and seasonings to the minced meat and mix
3. Wrap the minced meat in the cabbage leaves and tie with string
4. Simmer with broth and seasonings and cut into pieces
5. Add potato starch to the broth to thicken it, pour it over the Chinese cabbage, and top with yuzu peel

Pickled Chinese cabbage

This is a refreshing pickled dish made only from Chinese cabbage stems. It has a crunchy texture and a sour taste, making it an appetizing dish

Ingredients (serves 4)

• Chinese cabbage (stems excluding leaf tips): 200g
• 2 red peppers
• Ginger: a little
• Sichuan peppercorns: 1 teaspoon
• Seasonings (salt, sesame oil, vinegar, sugar)

How to make it

1. Thinly slice the cabbage stems, sprinkle with salt and drain
2. Sprinkle the red chili pepper and ginger over the cabbage
3. Pour the broth flavored with sesame oil and Sichuan peppercorns over the Chinese cabbage and mix
4. Let sit in the refrigerator overnight to let the flavors blend

Both recipes bring out the different charms of Chinese cabbage. Enrich your dinner table with warm minced pork wrapped in baked Chinese cabbage and crunchy pickled Chinese cabbage during the cold winter months

Chinese cabbage is not just a winter vegetable, but it can be enjoyed in a variety of ways to enrich our diets. Enjoy its fresh taste, especially when it's in season. There are many recipes that you can easily make at home, so this winter, try cooking with Chinese cabbage to stay warm during the cold season

Introducing our special recipes for epi recipes

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.