This simple Japanese technique to cook the cabbage gives it a taste that makes everyone agree

Long perceived as bland or boring, the cabbage has not always had a good press in the kitchen. But a simple and quick Japanese technique could well change the situation. Without cooking and with only five ingredients, it transforms this vegetable into an incredibly tasty and addictive dish. Here’s how to make it in a few minutes.

If in Europe, cabbage is often associated with long dishes to prepare such as sauerkraut or pot, in Asia, it is appreciated in many other forms. The Korean Kimchi is a good example, but Japan also has a particularly effective method to sublimate it: Yamitsuki. This term means “addictive” in Japanese, and once you have tasted this seasoned cabbage, you will understand why.

The advantage of the Yamitsuki is its simplicity. No need for cooking, fermentation or ingredients that are difficult to find. In a few steps and with current products, you get a crunchy, fragrant and irresistible dish.

To make this recipe, you need:

And that’s it! In a few moments, you get a crunchy, tasty and comforting cabbage, to savor as is or with accompaniment. A recipe so simple and efficient that it may well become a classic in your kitchen.