Comments on: Addictive Izakaya Style Salted Cabbage (Yamitsuki Shio Cabbage)

By: Yuto Omura

Yuto Omura — Sat, 18 Oct 2025 01:30:55 +0000

In reply to Donna. Hi Donna, Thank you so much for making this one too! I'm really happy you all enjoyed it! And love your creative twist with the Savoy cabbage and Korean chili flakes! The chili flakes sound like a perfect sub! Yuto

By: Donna

Donna — Fri, 17 Oct 2025 22:37:40 +0000

This was fast, easy and delicious which I am finding with all of your recipes! I used Savoy cabbage and I didn’t have any chili threads so I used some coarse Korean chili flakes for that pop of color(and made it a bit multi-cultural) It was a chilly day here in the northeast so I warmed it briefly just to get the chill out yet maintain the crispness of the cabbage We ate it all before I could take a photo

By: Yuto Omura

Yuto Omura — Sun, 21 Sep 2025 05:48:12 +0000

In reply to Marian Dioguardi.

Hi Marian,

Wow, once a week! That really means a lot. I love that you’ve made it your own with Taiwanese cabbage too! Sounds perfect! 🙂

Yuto

By: Marian Dioguardi

Marian Dioguardi — Sat, 20 Sep 2025 23:45:02 +0000

I make this once a week, at least. I use Taiwanese cabbage. It’s a pleaser and addictive.

By: Yuto Omura

Yuto Omura — Tue, 02 Sep 2025 00:17:04 +0000

In reply to Mizz P.

Hi Mizz P,

Thank you so much for your trying this recipe! I’m so glad this one’s become a repeat in your kitchen! I love seeing how you’ve adapted the seasoning to your own style, your seasoning blend sounds incredible, and I agree, massaging the cabbage makes all the difference. Almonds would be a fantastic touch too!

Yuto

By: Mizz P

Mizz P — Mon, 01 Sep 2025 20:10:29 +0000

What a keeper! I have made this a couple of times and knew it was a winner when my spouse requested that I make it again! I don’t consume MSG or fish but have settled on my own perfect seasoning mix of gomasio, white miso paste (and about 1t. of hot water), garlic powder, salt, toasted sesame oil, rice vinegar, and soy sauce. I use a Savoy or Napa cabbage and find that the action of tossing and combining and massaging really softens it up. Could also be good with slivered toasted almonds. This would also be good for a pot luck as it is really easy to make, different than cole slaw but not “weird” where nobody will try it. Bookmarked!

By: Yuto Omura

Yuto Omura — Wed, 27 Aug 2025 00:22:24 +0000

In reply to Julia. Thank you so much, Julia! I'm so happy it was beyond your expectation! :)

By: Julia

Julia — Tue, 26 Aug 2025 17:18:27 +0000

In reply to Yuto Omura.

Wow I thought it might be tasty… but now that’s beyond! 💕😱

By: Yuto Omura

Yuto Omura — Thu, 29 May 2025 00:55:14 +0000

In reply to Marcia Wiesner.

Hi Marcia,

Thank you for your comment! Yes, shio kombu is definitely one of the most popular ingredients for this dish/concept in Japan! I hope you’ll enjoy with it! 🙂

Yuto

By: Marcia Wiesner

Marcia Wiesner — Wed, 28 May 2025 21:10:43 +0000

I had this in an izakaya, topped with shiokombu – salted seaweed shreds. I loved it so much I had to buy shiokombu to bring home. Thanks for the recipe.