Saku Saku takes its name from the crisp, crunchy sound its leaves make when bitten into — a texture bred for eating raw rather than only cooked. The leaves are thinner and more tender than a Western green cabbage, with a sweeter, less sulphurous flavor.

That tenderness makes it easy to shred fine for a slaw or roll whole leaves without the tough ribs common to other cabbages.

Cooking with Saku Saku

Shred it raw for a crunchy salad or slaw, toss it into a fast stir-fry so it keeps its bite, or use whole leaves to wrap grilled meat and rice.