Name: Yamitsuki Cabbage Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Japanese
Ingredients: ½ head green cabbage (about 4 packed cups or 320 g); ½ tsp Diamond Crystal kosher salt (or to taste); ½ tsp umami-boosting seasoning (such as kobucha powdered kelp tea, shio koji, vegetable or chicken bouillon, shio kombu, ground katsuobushi, dashi powder, or hondashi); 2 Tbsp toasted white sesame seeds (plus more for optional garnish); 2 Tbsp toasted sesame oil; 2 cloves garlic (or 1 large clove)

Jump to Recipe

If you are looking for a quick, flavor-packed side dish that will breathe new life into humble cabbage, then Yamitsuki Cabbage is your new best friend in the kitchen. This Japanese-inspired recipe transforms crunchy green cabbage into a luscious, umami-rich delight with a perfect balance of toasted sesame, garlic, and savory seasonings. It’s irresistibly addictive, simple to whip up, and brings an exciting texture and vibrant taste to your table. Trust me, once you try Yamitsuki Cabbage, it’s hard to stop going back for more!

Ingredients You’ll Need

The magic behind Yamitsuki Cabbage isn’t about fancy components but how these carefully chosen simple ingredients combine to create layers of flavor, texture, and color. Each element is essential to bring out the dish’s signature umami punch and delightful crunch.

½ head green cabbage (4 packed cups or 320 g): Fresh and crisp, this is the star of the dish and its satisfying crunch makes every bite joyful.
½ tsp Diamond Crystal kosher salt: Just enough to season the cabbage perfectly without overpowering its natural sweetness.
½ tsp umami-boosting seasoning: I used kobucha (powdered kelp tea) to elevate the deep savory notes, but feel free to experiment with shio koji, shio kombu, or even dashi powder for your twist.
2 Tbsp toasted white sesame seeds: These add a nutty aroma and texture—grinding some but leaving some whole gives a pleasant contrast.
2 Tbsp toasted sesame oil: The fragrant oil subtly coats the cabbage, enhancing every mouthful with its rich, toasty flavor.
2 cloves garlic (or 1 large clove): Freshly crushed, the garlic brings a warm, pungent kick that ties all the flavors together beautifully.

How to Make Yamitsuki Cabbage

Step 1: Prepare Your Cabbage

Begin by removing the core from half a head of green cabbage. Then slice or tear the leaves into about 1 to 1 ½-inch squares—this size ensures each piece will soak up the seasonings without losing that satisfying crunch. Measure out 4 packed cups (around 320 grams) of these pieces, rinse them thoroughly, and use a salad spinner or clean towel to dry well. Damp cabbage can dilute the flavors and affect the texture, so make sure it’s dry before moving forward.

Step 2: Toast and Grind the Sesame Seeds, Crush the Garlic

Using a mortar and pestle, lightly grind 2 tablespoons of toasted white sesame seeds. For a playful texture, leave some seeds partially crushed rather than turning them into a fine powder. Next, crush 2 garlic cloves using a garlic press or by finely mincing them. Setting these aside will prepare you to build the signature texture and flavor Yamitsuki Cabbage is celebrated for.

Step 3: Combine the Seasonings and Cabbage

Place your perfectly prepped cabbage into a large container with a tight-fitting lid or a resealable bag. Sprinkle ½ teaspoon Diamond Crystal kosher salt and ½ teaspoon of your chosen umami seasoning over the cabbage. Secure the lid and shake vigorously to distribute the salt and umami powder evenly, enhancing the cabbage’s natural flavors.

Step 4: Add the Garlic Sesame Oil and Sesame Seeds

In a small bowl, mix your crushed garlic with 2 tablespoons of toasted sesame oil until combined. Pour this fragrant mixture over the cabbage, then add the ground sesame seeds. Once again, seal the container and shake thoroughly to make sure every piece of cabbage is coated with the luscious seasoning, ensuring a burst of flavor in every bite.

How to Serve Yamitsuki Cabbage

Garnishes

To finish, sprinkle additional toasted white sesame seeds on top for an inviting look and even more nutty crunch. You can also add a tiny drizzle more of toasted sesame oil if you want to amp up the aroma before serving. These simple garnishes bring an extra inviting touch that will light up your presentation and tantalize taste buds.

Side Dishes

Yamitsuki Cabbage pairs beautifully with grilled meats, pan-seared fish like salmon, or even tofu for a vegetarian feast. Its bold flavors and crunchy texture serve as the perfect foil to rich, savory mains or as a fresh contrast to sticky rice and noodle dishes. It’s an incredibly versatile side that adds a pop of excitement to almost any meal.

Creative Ways to Present

If you’re in the mood to impress, consider serving Yamitsuki Cabbage in small individual bowls as part of a Japanese-inspired mezze platter alongside miso soup, pickled vegetables, and edamame. Alternatively, pile the cabbage onto rice or noodles for a quick, flavorful salad bowl. The vibrant green and toasted sesame specks also make it a visually appealing dish for casual dinners or festive gatherings.

Make Ahead and Storage

Storing Leftovers

Yamitsuki Cabbage keeps well in the fridge for up to 2 days if stored in an airtight container. Its flavors actually deepen after a few hours as the seasoning melds, but the cabbage may lose some crispness. If you love it crunchy, it’s best enjoyed fresh, but leftovers still deliver a delicious punch.

Freezing

This dish is best enjoyed fresh and doesn’t freeze well since the cabbage’s texture becomes watery and mushy after thawing. For maximum enjoyment, avoid freezing and instead plan to consume within a couple of days.

Reheating

Reheating isn’t necessary for Yamitsuki Cabbage, as it is traditionally served chilled or at room temperature. If you must warm it, gently toss it in a hot pan for just a few seconds, but be aware this will soften the cabbage and mellow the flavors.

FAQs

Can I use a different type of cabbage for Yamitsuki Cabbage?

Absolutely! While green cabbage is the classic choice for its crisp texture and mild flavor, Napa cabbage can also work well, lending a slightly sweeter and softer bite to the dish.

What if I don’t have kobucha powder for the umami seasoning?

No worries! There are plenty of umami boosters you can use such as shio koji, vegetable or chicken bouillon powder, shio kombu, dried bonito flakes, or dashi powder. Each will bring its own unique depth but maintain the essence of Yamitsuki Cabbage.

Can I make Yamitsuki Cabbage vegan?

Yes! This recipe is naturally vegan as long as you use plant-based umami seasonings. Avoid bonito-based powders and opt for kelp powder or mushroom seasoning to keep it beautifully vegan.

How long does Yamitsuki Cabbage last once made?

For the best texture and flavor, enjoy within 2 days of preparation. Keep it refrigerated in an airtight container to maintain freshness and crispness as much as possible.

Is this dish spicy?

Traditional Yamitsuki Cabbage is not spicy, focusing instead on savory, toasty, and garlicky flavors. However, you can add a pinch of chili flakes or a dash of chili oil if you want a little heat.

Final Thoughts

Yamitsuki Cabbage is one of those wonderfully easy recipes that wins hearts every time you bring it to the table. It’s fresh, flavorful, and versatile—an effortless way to elevate your meals with minimal effort and maximum taste. I encourage you to try making Yamitsuki Cabbage soon; it’s a simple recipe that can quickly become your favorite cabbage dish and a new staple for any occasion.

Yamitsuki Cabbage Recipe

★★★★★

5.2 from 31 reviews

Author: lilan
Total Time: 10 minutes
Yield: 2 to 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Yamitsuki Cabbage is a simple, addictive Japanese side dish featuring crunchy green cabbage tossed with umami-rich seasonings, toasted sesame seeds, garlic, and sesame oil. This refreshing and flavorful salad is quick to prepare and makes a perfect appetizer or accompaniment to your meals.

Ingredients

Scale

Cabbage

½ head green cabbage (about 4 packed cups or 320 g)

Seasonings

½ tsp Diamond Crystal kosher salt (or to taste)
½ tsp umami-boosting seasoning (such as kobucha powdered kelp tea, shio koji, vegetable or chicken bouillon, shio kombu, ground katsuobushi, dashi powder, or hondashi)
2 Tbsp toasted white sesame seeds (plus more for optional garnish)
2 Tbsp toasted sesame oil
2 cloves garlic (or 1 large clove)

Instructions

Prepare the Sesame Seeds and Garlic: Using a mortar and pestle, grind 2 tablespoons of toasted white sesame seeds, leaving some seeds partially unground for texture. Set aside. Crush or press 2 cloves of garlic and set aside.
Prepare the Cabbage: Remove the core from half a head of green cabbage and slice or hand-tear the leaves into approximately 1 to 1½ inch squares. Measure 4 packed cups (320 g) of the chopped cabbage, then rinse it well and thoroughly drain using a salad spinner to remove excess water, preventing dilution of the seasoning.
Season the Cabbage: Place the cabbage into a large stainless steel prep tray or a large bowl/bag. Sprinkle ½ teaspoon of kosher salt and ½ teaspoon of your chosen umami seasoning (kobucha powder recommended) over the cabbage. Close the container lid or seal the bag and shake well to evenly distribute the seasonings.
Add Garlic Sesame Oil and Sesame Seeds: Mix the crushed garlic with 2 tablespoons of toasted sesame oil in a small bowl. Add this mixture along with the ground sesame seeds to the seasoned cabbage. Close the lid or reseal the bag and shake thoroughly to incorporate all ingredients evenly.
Serve: The dish is ready to serve immediately. Optionally, sprinkle additional toasted sesame seeds on top as a garnish. Enjoy as a flavorful appetizer or side dish.

Notes

Do not leave water on washed cabbage as it dilutes the seasoning—use a salad spinner to dry well.
Choose your preferred umami seasoning for a personalized flavor, such as shio koji, kombu, or bonito flakes.
The recipe yields 2 to 4 servings depending on portion size and appetite.
This dish is best served fresh to maintain the cabbage’s crisp texture.
Adjust salt and umami seasoning to taste based on preference.
You can toast your own white sesame seeds for optimal flavor if not using pre-toasted seeds.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-cook, Tossed Salad
Cuisine: Japanese