Chinese cabbage also known as Hakusai in Japanese is an indispensable part of traditional hot pot cooking. Sold throughout year in Japan, each season presents a new type of Chinese cabbage to use in cooking. More than half of the raw cabbage of this variety is used to make Tsukemono(pickled things) and Kimchi as well as other processed foods.

Along with having as much as 95 percent water content and containing high nutritional value, Chinese cabbage provides a good source for vitamins and minerals from.

However, due to the fact that most Chinese cabbage consumed is cooked exposed to extreme heat, most of the nutrients are eliminated in the process. In order to get the most out of Chinese cabbage nutrition, eating Hakusai raw is recommended.

In addition, Chili Pepper used in making Kimchi gives you Capsaicin said to aid in the breakdown of fat making it easier to burn fat. This combined with regular exercise makes out to be a great way to lose fat eating right.

Thinking about Chinese cabbage brings up the popular vegetable side dish Ohitashi said to go great with Miso soup and meat dished as well.