Winter's Ace Vegetable

Hello!

It has suddenly turned cold, and it's the season when we start craving warm things, isn't it? At times like this, the one thing that is indispensable on the dining table—yes,
when it comes to the "absolute ace" of winter vegetables, it has to be Chinese cabbage (hakusai)!

When you open a hot pot, Chinese cabbage is usually the star of the show, isn't it? Around this time of year, you see whole or half-cut Chinese cabbages lined up at the supermarket.

It might look plain, but it actually has amazing power and a surprisingly deep history.


The colder it gets, the sweeter it becomes! The amazing ability of Chinese cabbage

The peak season for Chinese cabbage is precisely the cold period from November to around February. The colder it gets, the harder the Chinese cabbage works to keep from freezing.

Did you know that this effort translates into "deliciousness" for us?

Chinese cabbage prevents its cells from freezing by storing sugar inside its body.

As a result, winter Chinese cabbage becomes significantly sweeter and juicier compared to summer Chinese cabbage.

In particular, those harvested after the frost has fallen are called "kanjime (cold-hardened) Chinese cabbage," and their crunchiness and sweetness are enhanced, making them truly delicious.


Where did Chinese cabbage come from?

Although Chinese cabbage is so familiar to Japanese dining tables, it actually only started being eaten in Japan after the Meiji era.

It's surprisingly recent, isn't it? It originally came from China, and it is said to have been eaten since before the Common Era.

When it first arrived in Japan, it seems that cultivation didn't go very well.

However, during times of food shortages due to war and other factors, Chinese cabbage, which is nutritious and can be grown in large quantities, attracted attention, and selective breeding progressed!

The fact that we can buy it at supermarkets now is thanks to the efforts of our predecessors.


Not just for hot pot! Recipes using Chinese cabbage

While "hot pot dishes" are synonymous with Chinese cabbage, there are actually many other ways to use it. For example, the white parts of the leaves have high water content and are crunchy, so they become soft and sweet when used in soups or stews.

Also, the green outer leaves are firm and packed with nutrients. If you shred these and mix them with tuna, corn, and mayonnaise, you get a wonderful salad. Furthermore, kimchi, a Korean dish, is also a representative preserved food made from Chinese cabbage.

Let's try various dishes and discover new charms of Chinese cabbage.

Finally

Chinese cabbage, which stores sweetness and nutrients to withstand the winter cold, is the best ingredient to warm our bodies and give us energy.

Let's get through the cold this winter with the power of Chinese cabbage! Please try challenging yourself with some Chinese cabbage dishes that are different from your usual ones.

Well then 🍡