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Chinese cabbage (Napa cabbage)

Umami Information Center

Umami Information Center
Tokyo , Japan

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

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  • Title: Chinese cabbage (Napa cabbage)
Umami Information Center

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