Dried cabbage

Boil and rehydrate. Sweet and crispy.

When boiled, the texture of fresh cabbage returns, and the sweet flavor that overflows with each crunchy bite is just like spring cabbage. With a texture and flavor that you wouldn't expect from a dried cabbage, you can rediscover the deliciousness of cabbage.

Even after drying, the satisfying, crunchy texture remains the same. The sweetness of cabbage, which is hard to detect when it's raw, is concentrated by drying. You can also enjoy the sweet flavor as vegetable stock.

■ Boiling brings back the texture of fresh cabbage. ■ The sweet flavor overflows with each crunchy bite, just like spring cabbage. ■ Drying condenses the flavor so that it is easier to taste the sweetness. ■ You can also enjoy the sweet flavor as vegetable stock.

How to use dried cabbage

The best way to enjoy cabbage is to add it as is to miso soup, soup, or simmered dishes. If you stir-fry the rehydrated cabbage, or pickle it, you can use the rehydration liquid, which is full of umami, as a stock for other dishes.

■ The best way to enjoy it is to simmer it.
■ The rich flavor of the soaking water can also be used to make soup stock for other dishes.

How to rehydrate cabbage

Dried cabbage can have different textures and flavors depending on how long you soak it, so you can use it for different purposes to expand the range of dishes you can make .

1. Dried cabbage and sweet sake consommé soup: I made sweet sake consommé soup using "dried cabbage" which is packed with the flavor and sweetness of cabbage. It's perfect for a morning dish when you don't have much of an appetite but still want to get some nutrition. Recipe here
2. Dried cabbage satsuma soup: Keeping dried vegetables on hand is useful for not only humans but also your dog's meals. This time, I tried making a nutritious satsuma soup. Here is the recipe .

Product Overview of Dried Cabbage

Ingredients: Cabbage (Kyoto Prefecture)

Contents:

• 20g: Try it first
• 20g x 2 bags: Perfect as a gift for a friend
• Large pack of 80g: For repeat customers
• 200g (simple packaging): For people who cook on a daily basis

Country of Origin: Kyoto, Kyotango

Expiration date: 180 days from date of manufacture

How to eat: It is recommended to use it in cooking, such as by rehydrating or stewing.