Hakusai

Chinese Cabbage

Many varieties of green vegetables are cultivated in Japan from winter to spring, as they are vulnerable to the intense heat of summer. Hakusai contains an abundance of carotene and vitamin C, and is said to provide protection from the flu. Often used in stir fries or boiled in soup, because hakusai loses a lot of volume when it is cooked, meaning that a whole multitude of vitamins can be taken in by eating a lot in a single meal.