Photo: grape Japan

How to turn Napa cabbage into a tasty Japanese salad with just a few ingredients

By grape Japan

Napa cabbage, known in Japanese as 白菜 hakusai, is in season from fall to winter.

When added to 鍋 nabe hot pot dishes, it soaks up the flavor of the soup stock and has a delicious texture.

Food manufacturer Mizkan Co Ltd posted a slightly different kind of dish using Napa cabbage on their Twitter account, and it immediately got noticed: An easy-to-make Napa cabbage and tuna salad.

Crunchy Napa cabbage and tuna salad

Napa cabbage is usually cooked but it can also be eaten as it is. Let's take a look at the recipe introduced here.


About 300g Napa cabbage

1 can of flaked tuna in oil

2 teaspoons white sesame seeds

3 teaspoons of Mizkan Ajipon ponzu sauce [If you can't find it, equal parts soy sauce and lemon juice will work in a pinch]

First, cut the Napa cabbage into small pieces and add the canned tuna with its oil. Add white sesame seeds and Ajipon ponzu sauce, mix well, season to taste, and voila!


The crispy texture of the Napa cabbage, the tuna, and the flavors of the Ajipon go perfectly together. You won't be able to stop eating!

This easy-to-prepare dish has been receiving a lot of comments on the Internet, such as "I tried it and it was delicious! I can eat this every day!" and "I'll give it a try because Napa cabbage is cheap."*

  • In Japan, compared to previous years, Napa cabbage is said to be cheaper in 2022 due to a bumper crop.

You can make a lot and use it as one of your "make-ahead" dishes. Why not give it a try?

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© grape Japan

©2023 GPlusMedia Inc.

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Ooh, that sounds good :)

2 ( +2 / -0 )

That dish looks pretty good. I always use that cabbage in my breakfast miso soup, along with other vegetables. It's great. It's also great with yaki niku, nabe, and yakisoba.

1 ( +1 / -0 )

We were given a very large napa cabbage yesterday which I had to share with a friend. We use it in many ways including salad and pickles.

1 ( +1 / -0 )

Because nothing says Japanese cuisine like...

canned tuna.

-2 ( +0 / -2 )

Because nothing says Japanese cuisine like...

canned tuna.

That's funny becasuse I always considered it an American staple. Starkist, Bumblebee and Chicken of the Sea brands are on the shelves of almost every home in America. The tuna fleets and canneries were based in LA, Monterey and San Diego when I was younger, but now they are mostly overseas.

2 ( +2 / -0 )

I spent the decade of the 1960s in Japan and even in those ancient days I ate many nigiri that featured canned tuna. Todays use is nothing new.

0 ( +0 / -0 )

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