Hakusai, also known as napa or Chinese cabbage, is available year-round, but its peak season is late fall to winter when frost makes the leaves especially tender and sweet. It’s a must-have vegetable in hot pots, soups and stir-fries.Hakusai actually has a surprisingly short history in Japan, only being introduced in the late 19th century around the time of the First Sino-Japanese War of 1894-95. It is said that Japanese troops on campaign ate the leafy vegetable and brought back plants and seeds with them to their villages.However, the vegetables were pollinated in mainland China by bees and butterflies that did not exist in Japan, so the plants brought into Japan never propagated. This meant that they had to continue to be imported at high costs.
A relative newcomer, ‘hakusai’ cabbage is now entering peak freshness
Despite a relatively short history in Japan, this leafy vegetable is a great ingredient when the weather turns chilly.
In brief
Hakusai, also known as napa or Chinese cabbage, is available year-round, but its peak season is late fall to winter when frost makes the leaves especially tender and sweet. It’s a must-have vegetable in hot pots, soups and stir-fries.Hakusai actually has a surprisingly short history in Japan, only being introduced in the late 19th century around the time of the First Sino-Japanese War of 1894-95.
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