Glossary - Ingredients

Hakusai/Napa cabbage/Chinese cabbage


Leafy greens with a light flavor used in a wide range of dishes as nabe”hot pot”, stir-fries, soups, and "tsukemono" (Japanese pickled vegetables)


A leafy green vegetable in season during winter in the northern hemisphere used in a wide variety of dishes, such as nabe”hot pot”, stir-fries, soups, and even in pickled Japanese vegetables. The big, light yellow-green leaves contain a lot of water, and have a faint sweetness when eaten fresh. Called "hakusai" in Japanese, they're known as "napa cabbage" or "Chinese cabbage" in English among other names.


Low in calories with a lot of water. Because of its vitamin C content, when making soup or stir-fry, it is best to serve it with the broth so as not to lose any of its nutrients. It also contains potassium, which helps to remove excess salt from the body.


A whole head of hakusai can keep for 2~3 weeks when wrapped in paper and stored in a cool, dark place, except during the hottest times of the year.

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