Japanese Food Tips

Have you ever eaten napa (Chinese) cabbage (hakusai)? It is very common and is often harvested in winter. It originated in China, but now is grown in other areas of the world, including Korea and Japan. Although the taste is light, napa cabbage is an essential ingredient for one-pot dishes often cooked in the winter. It is also used in such dishes as tsukemono (Japanese pickles), stir-fried foods and soups. In Japan, napa cabbage is never eaten raw as cabbage and lettuce are. It is sold in different sizes - full, 1/2-cut and 1/4-cut. If you find napa cabbage in your country, please cook it using our recipes.