Chinese cabbage (Napa cabbage)

A well-known ingredient elsewhere in Eastern dishes, however, Japanese started to cultivate Chinese cabbage relatively lately in the Meiji era. It is used in hot-pots, stir-fries, soups and pickles. The leaves themselves have a mild taste, but when combined with other ingredients, the levels of umami increase considerably.

Levels of naturally occurring glutamate（mg/100g）：40~90