Addictive Izakaya Style Salted Cabbage (Yamitsuki Shio Cabbage) | Sudachi Recipes (2024)

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“I’ve made this recipe for cabbage several times and on my oh my, this is so delicious and frankly I could eat this every day!! Fantastic recipes. I really enjoy your video instructions.”

– Jen

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What is Izakaya Style Salted Cabbage (Yamitsuki/addictive Shio Cabbage)?

As the name suggests, Japanese salted cabbage is a simple side dish made with raw cabbage that has been sprinkled with salt and other seasonings. Despite its simplicity, it’s truly a delicious and addictive dish.

Known as “yamitsuki” (やみつき) or “addictive” cabbage in Japanese, these salted cabbage side dishes are often served in izakaya (Japanese pubs) or yakiniku (Korean BBQ) restaurants, where people often gather to drink and eat.

This type of dish is sometimes called shio kyabetsu (salt cabbage), depending on the restaurant.

Addictive Izakaya Style Salted Cabbage (Yamitsuki Shio Cabbage) | Sudachi Recipes (1)

The cabbage has a fresh and crunchy texture while the seasonings add umami, yamitsuki cabbage is seriously addictive and some places even offer a free refill service. I always end up ordering refills without fail. I absolutely love this dish!

This recipe is my version of an izakaya-style “Addictive” salty cabbage. It’s a 5-minute dish which is very cheap and easy to make; I highly recommend it!

Addictive Izakaya Style Salted Cabbage (Yamitsuki Shio Cabbage) | Sudachi Recipes (2)

How I Developed This Recipe

If you’ve ever visited an Izakaya or a Yakiniku restaurant in Japan, you might be familiar with “Yamitsuki Cabbage.” It’s not just plain cabbage; it’s incredibly flavorful and often becomes addictive. Inspired by this, I decided to create my own version of “addictive” cabbage.

After some experimentation, I crafted a recipe that captures that same addictive quality you find in restaurants. The best part? It only takes about 5 minutes to prepare. This cabbage recipe is simple yet packed with flavor, making it a perfect quick side dish for a variety of meals.

It’s an easy way to bring a bit of Izakaya charm to your dining table, and you might just find yourself hooked on its delightful taste!

Addictive Izakaya Style Salted Cabbage (Yamitsuki Shio Cabbage) | Sudachi Recipes (3)

Ingredients & Substitution Ideas

  • Sesame Seeds: White sesame seeds enhance flavor with their nutty taste.
  • Chinese-Style Chicken Bouillon Powder: I use Youki’s additive-free Garasupu as a soup base.
  • Salt & Pepper: Use your usual varieties.
  • Garlic Paste: Finely grated garlic can be a convenient alternative.
  • Green Cabbage: Cabbage types can differ based on where you live, but for this no-cook dish, I recommend using soft, green cabbage that is suitable to use raw instead of white, red, or napa cabbage. Spring or sweetheart cabbage are good substitutes.
  • Chili Threads: Optional but recommended for improving color.

Japanese people are known for their love for salty food, but it’s easy to adjust the quantities to suit your taste. Feel free to reduce the salt and chicken stock if it’s too salty for you.

We all have unique taste buds, which makes yamitsuki cabbage so awesome! Its simple base lets you mix and match ingredients and seasonings to create your perfect dish.

Here are some popular add-ins you might find at Japanese izakayas or even in home kitchens:

  • Shio kombu (A Japanese ingredient made from dried seaweed cooked with salt. It is rich in flavor and gives food a deep taste.): for extra complex umami for your cabbage.
  • Soy sauce: Be careful not to add too much; a dash would be enough.
  • Ground white pepper: instead of black pepper for a stronger peppery taste.
  • Rice vinegar: Again, be careful not to add too much because it might overpower the dish. A dash would be enough.
  • Sugar: A pinch to add a tiny bit of sweetness.
  • Tobanjan: Add a very small amount for spiciness.
  • Kombucha powder: Add a small amount for an extra umami bomb.

Remember, don’t add all the ingredients at once. Instead, add a little at a time and taste as you go to avoid making your dish too salty or in case some particular flavor becomes too strong. I recommend starting with the basic recipe on the recipe card below if you use this recipe for the first time!

Curious about the exact brands and products that bring my recipes to life? Discover the brands and ingredients behind my recipes at the Sudachi Amazon Storefront. Explore my handpicked pantry essentials and find your next kitchen favorites!

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Make it vegetarian/vegan

If you want to make this dish suitable for vegetarians and vegans, you can simply substitute the chicken bouillon powder for vegetable stock powder or a little extra salt.

Addictive Izakaya Style Salted Cabbage (Yamitsuki Shio Cabbage) | Sudachi Recipes (4)

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Izakaya-style Addictive Cabbage at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.


Mix condiments in a bowl

Mix the sesame oil, sesame seeds, chicken bouillon powder, salt, garlic paste, and black pepper in a bowl. This step is a little different from my original video, but I find by mixing all the condiments beforehand, the flavors are more evenly distributed throughout the dish.

Addictive Izakaya Style Salted Cabbage (Yamitsuki Shio Cabbage) | Sudachi Recipes (5)


Cut the cabbage

Roughly cut the cabbage and add it to the bowl. Mix everything together by hand. This will ensure all the cabbage pieces are evenly covered.

Addictive Izakaya Style Salted Cabbage (Yamitsuki Shio Cabbage) | Sudachi Recipes (6)

If you have any cuts on your hands, make sure they’re covered or wear gloves alternatively.


Dish up

Transfer to a serving dish.

Addictive Izakaya Style Salted Cabbage (Yamitsuki Shio Cabbage) | Sudachi Recipes (7)

I like to decorate the top with chili threads for a pop of color and spicy kick, but this is optional!

Jump to Full Recipe Measurements

Addictive Izakaya Style Salted Cabbage (Yamitsuki Shio Cabbage) | Sudachi Recipes (8)


What does “yamitsuki” mean in Japanese?

We say “yamitsuki cabbage,” but first, let me elaborate on what “yamitsuki” means in Japanese.
“Yamitsuki (やみつき)” is a Japanese term for being so drawn to something that you can’t help but enjoy it over and over. It’s often used for food, drinks, hobbies, or habits that people find satisfying and fun.
For example, if someone can’t stop eating a snack once they start, they’re “addicted (yamitsuki)” to it. They love its taste and texture so much that they just want to keep eating.
What makes something “yamitsuki” varies for each person, but they all share the ability to bring joy and satisfaction, making people want to enjoy them over and over again.

What is an Izakaya (居酒屋)?

I mentioned that this yamitsuki cabbage is typically an izakaya dish, but you might be wondering exactly what an “izakaya” is. Izakaya is a traditional Japanese casual eatery that serves a wide variety of Japanese cuisine (tapas style), drinks, and alcoholic beverages, making them great spots to hang out with friends or unwind after work. You can think of them as Japanese tapas bars or pubs.
Many alcoholic beverages are served in izakaya, but Japanese drinks such as sake, shochu, and beer are especially popular. The menu is packed with tasty choices like sashimi, sushi, yakitori, tempura, salads, stir-fries, fried foods…and so on! Since dishes are tapas-style, it’s common to share with everyone and try new flavors together.
Izakayas have a lively, welcoming vibe, with cozy lighting and wooden furniture, in contrast to dimly lit bars. They’re usually budget-friendly and might even offer all-you-can-eat (tabehodai) or all-you-can-drink (nomihodai) deals where you can order as much as you like within a time limit. So, if you want to enjoy Japanese food culture in a relaxed setting, izakayas are perfect!
If you’re interested in more Izakaya-style dishes, check out my post: 25 Izakaya Style “Otsumami” Recipes to make at home!

Do Japanese People Eat Vegetables with Drinks?

What’s your favorite beer snack? Chips? Fries? Nuts? Cheese?…the list goes on. But how about drinking beer with vegetables?
It might seem unusual, but in Japan, many vegetable dishes are considered “beer snacks.” Here are a few popular choices to enjoy with a drink:
Cucumber Pickles
Potato Salad
Yamitsuki Cabbage
Sure, the majority of food on the table would be meat and fish, but there’s always one or two in your group saying “Shouldn’t we get some veg?” or “How about something refreshing?”. It’s good to have a balance after all!

Addictive Izakaya Style Salted Cabbage (Yamitsuki Shio Cabbage) | Sudachi Recipes (9)

I hope you enjoy this Addictive Cabbage recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers.Thank you!

More Japanese Side Recipes

  • Beef Shigureni (Simmered Wagyu with Ginger and Gobo)
  • Japanese Hijiki Seaweed Salad (Hijiki no Nimono)
  • Dashimaki Tamago (Japanese Rolled Omelette with Dashi)
  • Simmered Kiriboshi Daikon Radish
  • Japanese Simmered Pumpkin(Kabocha no Nimono)

Want more inspiration? Explore my Side Dish Roundup Post for a carefully selected collection of tasty recipe ideas to spark your next meal!

Addictive Izakaya Style Salted Cabbage (Yamitsuki Shio Cabbage) | Sudachi Recipes (10)

Addictive Izakaya Style Salted Cabbage (Yamitsuki Cabbage)

5 from 13 votes

By Yuto Omura

You'll never look at cabbage the same way again once you've tasted this Japanese Izakaya style "yamitsuki" cabbage! Crunchy pieces of fresh cabbage tossed in sesame seeds and seasonings to create the ultimate umami bomb. Even if you don't like cabbage, I guarantee this dish will change your mind!

Prep Time5 minutes mins

Total Time5 minutes mins

Course Sides

Cuisine Japanese

Servings 2 portions

Calories 94

Prep Time: 5 minutes mins

Total Time: 5 minutes mins

Course: Sides

Cuisine: Japanese

Servings: 2 portions

Calories: 94

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  • 1 ½ tbsp sesame oil
  • 1 tbsp sesame seeds
  • ½ tsp Chinese-style chicken bouillon powder
  • ¼ tsp salt
  • ¼ tsp garlic paste or grated garlic clove
  • ¼ tsp black pepper
  • 100 g green cabbage spring cabbage, sweetheart cabbage or similar
  • chili threads optional, to garnish


  • Take a large mixing bowl and add 1 1/2 tbsp sesame oil, 1 tbsp sesame seeds, 1/2 tsp Chinese-style chicken bouillon powder, 1/4 tsp salt, 1/4 tsp garlic paste and 1/4 tsp black pepper. Mix thoroughly.

    Addictive Izakaya Style Salted Cabbage (Yamitsuki Shio Cabbage) | Sudachi Recipes (13)

  • Wash 100 g green cabbage and cut it into rough pieces.

  • Add the cabbage to the bowl and use your hands to rub the seasoning over the leaves, making sure it’s evenly distributed. (Make sure to use gloves if you have sensitive skin or any cuts on your hands.)

    Addictive Izakaya Style Salted Cabbage (Yamitsuki Shio Cabbage) | Sudachi Recipes (14)

  • Transfer to a serving dish and top with chili threads (optional).

    Addictive Izakaya Style Salted Cabbage (Yamitsuki Shio Cabbage) | Sudachi Recipes (15)

  • Enjoy as a side or snack!


Keyword cabbage recipe, cabbage side dish, izakaya cabbage recipe, Izakaya style cabbage salad, Japanese cabbage recipe, Japanese cabbage with salt and sesame oil, Japanese pickled cabbage, japanese pickled vegetables recipe, Japanese salted cabbage, Japanese salted cabbage salad recipe, pickled green cabbage, salted cabbage, yamitsuki cabbage


This is a small batch recipe for 2 people. Feel free to double or triple!

If the recipe is too salty or not salty enough, you can adjust the salt/chicken bouillon to suit your own tastes.

Seasoning can be made in advance and then applied to the cabbage just before serving.


Calories: 94kcal | Carbohydrates: 4g | Protein: 1.7g | Fat: 8.6g | Saturated Fat: 1.3g | Polyunsaturated Fat: 3.5g | Sodium: 418.5mg | Fiber: 1.5g

Tried this recipe?Tag and hashtag it #sudachirecipes

Addictive Izakaya Style Salted Cabbage (Yamitsuki Shio Cabbage) | Sudachi Recipes (2024)


What type of cabbage is used in Japanese cooking? ›

Savoy cabbage has gained a certain amount of popularity in Japan over the past ten years.” Cabbage is said to have originated in the Mediterranean region, and became a staple vegetable in Japan along with the spread of Western food after World War II.

What is the difference between Chinese cabbage and regular cabbage? ›

Napa cabbage has long, oblong-shaped leaves with white ribs and pale green color, while green cabbage has round, compact heads with tightly packed leaves that are darker green. In terms of taste, Napa cabbage tends to be milder and sweeter, while green cabbage has a stronger, more peppery flavor.

Does Chinese cabbage taste different than regular cabbage? ›

Napa cabbage is a variety of Chinese cabbage, and according to Taste of Home, it's a relative of bok choy. It has a more tender bite than green cabbage, with a slightly sweeter flavor when raw.

Why do you soak shredded cabbage in water? ›

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water.

How do you keep shredded cabbage crisp? ›

How to store shredded cabbage:
  1. Place shredded cabbage in a tightly sealing plastic bag or air-tight container.
  2. Store in coldest part of your fridge.
  3. Shredded cabbage should stay fresh for 2-3 days when stored properly.
Apr 7, 2022

Can you eat raw cabbage? ›

In addition to being super healthy, cabbage is delicious. It can be eaten raw or cooked and added to a wide variety of dishes like salads, soups, stews, and slaws. This versatile veggie can even be fermented and made into sauerkraut. In addition to being adaptable to many recipes, cabbage is extremely affordable.

What is the name of the Japanese cabbage? ›

The main clue that the cabbage came from Europe is its name in Japanese, kyabetsu. The earliest varieties of this brassica were introduced in the late Edo Period (1603-1868), but they were of an ornamental variety.

What kind of cabbage is bok choy? ›

Bok choy is a variety of Chinese white cabbage that falls into the cruciferous vegetable category along with kale, Brussels sprouts, and broccoli. Also called pak choi, it's part of the Brassica genus of plants and is native to China. In fact, within China, it's the most widely eaten brassica vegetable.

What type of cabbage is best for cooking? ›

Green cabbage is good for just about everything. You can slice it for vinegar-y or mayonnaise-y slaw, braise it alongside hefty meats, ferment it to make sauerkraut, stir fry it with some soy and protein, slice or chop it in a salad, or char the hell out of it by roasting or grilling.

What kind of cabbage is used in Chinese food? ›

Napa cabbage is most often used in stir fry recipes, but you can use green cabbage or red cabbage in stir fries as well.

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