The time when spring cabbage is on the market. It's soft and sweet, and many people are looking forward to this time of year.


It's a good deal, so I just buy one, but the author, who has a low cooking level, can only use salad or miso soup ... So this year, I introduced the "cabbage sauce" that I found at the supermarket.


"Cabbage Umatare", which was renewed from Kuhara Soy Sauce this spring, is a special ponzu sauce that enhances the deliciousness of cabbage. Taking the "vinegar sauce" of cabbage provided at Hakata's yakitori restaurant as a hint, it is finished by adding grilled chin soup stock, which is one of the company's main products.

If you put it in your mouth as it is, it has a strong acidity like ponzu, but the sweetness and umami spread in the back mouth. If you put it on raw cabbage, it surely goes well with yakitori (and sake), this.


Furthermore, the great thing about this sauce is that it can be used for cooking such as "grilling," "stir-frying," and "steaming." By heating, the acidity is removed and the sweetness of the cabbage is brought out, so you can eat more than raw.


"Cabbage steak" sautéed in a frying pan and seasoned with cabbage sauce. The fragrant and juicy cabbage texture has a satisfying taste that can be used as a main dish!


The "steamed cabbage", which is made by stacking 1/4 cabbage and bacon in a heat-resistant container and sprinkling 1 tablespoon of cabbage sauce, is also delicious. The rice goes on with a moderately crispy feeling and refreshing seasoning.



An excellent seasoning that allows you to enjoy the taste of the ingredients without killing the taste of cabbage. Why don't you take in the delicious cabbage now? It contains 280g (9.88oz) and can be purchased for around 270 yen.