Yamitsuki Cabbage (Addictive Japanese Cabbage)

Yamitsuki Cabbage is a popular dish in Japan that will have you coming back for more once you try it. The sweetness and crunch of the cabbage, combined with its well-seasoned, savory flavors, make it truly addictive and sure to win you over.

Yamitsuki Cabbage is a simple dish made by seasoning bite-sized pieces of cabbage and allowing the flavors to meld. "Yamitsuki" means addictive, and in the context of food, it refers to something so delicious that you can't stop eating it. Not only is it irresistibly tasty, but it is also quick and easy to prepare, making it a perfect choice for adding a quick vegetable side to your meal.

In Japan, it is a popular dish often served at izakayas (Japanese pubs) and yakiniku (Japanese BBQ) restaurants. Its rich flavor makes it enjoyable on its own or as a savory snack to pair with drinks.

If you tear the cabbage by hand, you won't need any cooking tools—not even a knife or a bowl. Feel free to give it a try and see for yourself!

Yamitsuki cabbage achieves its rich flavor by combining various seasonings. Here are the ingredients used in my recipe and their roles:

• Garlic

It brings a distinct, strong flavor.

• Chicken bouillon powder

It adds umami and saltiness. Umami is essential for this dish, so make sure to include it. For a plant-based option, you can substitute shio kombu (salted kelp), which also provides umami.

• Soy sauce

It adds richness and depth. Alternatively, you can use salt to taste.

• Sesame oil

It contributes richness and enhances the overall flavor.

• Sesame seeds

These provide texture and a nutty flavor.

Sesame seeds are optional, and you can also add black pepper if you like. While the recipe offers what I consider the best balance of seasonings, it might be interesting to adjust the ingredients and ratios to suit your preference.

This dish is made with cabbage, but you can substitute other ingredients. Vegetables that can be eaten raw, like Japanese cucumbers or carrots, work well, and grilled or boiled vegetables—or even mushrooms—can also be used.

However, in terms of ease of preparation, compatibility with the seasonings, and texture, cabbage remains the best option. Substituting other ingredients is a great idea when you want to use up leftovers from the refrigerator.

Update on April 28, 2025: I tried using tofu instead of cabbage, and it turned out to be a delicious dish! Be sure to check out the Yamisuki Tofu recipe as well.

Ingredients

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Instructions

🕒 Total: 20 mins mins

Step 1
Cut or tear the cabbage into bite-sized pieces.

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Step 2
Combine all the ingredients (cabbage, garlic, chicken bouillon powder, soy sauce, sesame oil, and sesame seeds) in a plastic bag or bowl and mix well. Then, let it sit in the refrigerator for 15 minutes to 1 hour to allow the flavors to meld.

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To store

You can store it in the refrigerator for up to 2 days. However, the texture of the cabbage may deteriorate over time, so it is best to consume it on the same day.