Cabbage, sesame oil, garlic, and sesame seeds come together in this Yamitsuki Cabbage (Japanese Izakaya Cabbage) — a quick, no-cook, and totally addictive side dish.

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

I remember the first time I had Yamitsuki Cabbage like it was yesterday. It was one of those humid Tokyo nights when the air feels heavy and the neon lights bounce off every window. I was in this tiny izakaya — you know, one of those places with six stools, the smell of grilled skewers in the air, and an old man behind the counter who probably doesn’t even own a menu.

They served me this small bowl of cabbage — no steam, no fancy plating, just raw cabbage dressed in something glossy. I almost laughed. Cabbage? Really? But then I took a bite, and I swear to you, it was like… boom. My taste buds did a little dance I wasn’t expecting. The garlic hit first, then the sesame, and finally that whisper of chicken bouillon — salty, nutty, perfect. It was one of those rare food moments where you stop mid-chew and go, Wait. What just happened?

Since then, I’ve been chasing that flavor — that addictive balance between fresh and savory. “Yamitsuki” literally means “so good, you can’t stop eating it,” and that’s not an exaggeration. Every time I make it now, I think about that night. I can almost hear the chatter of the izakaya, the clinking of glasses, and someone yelling “Kanpai!” from across the bar. It’s funny how a simple cabbage dish can take you right back somewhere, isn’t it?

Why You’ll Love This Yamitsuki Cabbage (Japanese Izakaya Cabbage) Recipe?

Here’s the thing — this Yamitsuki Cabbage is ridiculously simple. Like, almost suspiciously simple. You’re going to look at the ingredients list and think, That’s it? But once you take that first bite — the garlicky, sesame-coated crunch — you’ll understand why I’ve been making it nonstop.

It’s no-cook, lightning fast, and doesn’t require a single appliance (unless you count your grater). I make it on busy weeknights, or when I need something fresh to cut through a rich main dish, or honestly… just because I crave it. You know those foods that somehow become comfort food without you realizing it? Yeah, this is one of them.

Also — and maybe this is a little dramatic — but I swear, it makes me feel like I’m sitting in a cozy Japanese bar every time I eat it.

Ingredient Notes:

Every ingredient here plays a part. You could probably make it blindfolded, but here’s why each one matters:

Cabbage: Go for the freshest head you can find. You want that crunch. Don’t cut it too small; bigger chunks soak up the dressing better.
Garlic: Grate it fresh. No shortcuts. That raw garlic bite is what gives this dish its little punch of attitude.
Toasted Sesame Oil: Not just any sesame oil — the toasted kind. It’s what gives you that deep, nutty, slightly smoky flavor that makes this cabbage taste like it came straight from an izakaya kitchen.
Sesame Seeds: Tiny, yes. But they add texture and depth — and when they hit the sesame oil, they become little flavor bombs.
Chicken Bouillon Powder: Don’t skip this one. It’s the sneaky MVP that adds umami and turns “salad” into “snack-worthy.”
Salt & Pepper: Just enough to balance everything. I usually start with a pinch and taste my way through.

How To Make Yamitsuki Cabbage (Japanese Izakaya Cabbage)?

Alright, let’s talk about how easy this is. Seriously, if you blink, you’ll be done.

Step 1: Make the dressing.
Grab a small bowl and grate one clove of garlic into it. Add the toasted sesame oil, sesame seeds, and chicken bouillon powder. Mix it all together until it forms a rough paste. At this point, you’re probably thinking, “This smells way too good for how little effort this took,” and you’d be right.

Step 2: Toss in the cabbage.
Throw your chopped cabbage into a big bowl. Pour that glorious sesame-garlic mix over the top and give it a good toss. I use my hands — it’s messy, sure, but it’s the best way to coat everything evenly.

Step 3: Taste and adjust.
Try a piece. Too mild? Add a bit more salt. Want a kick? Crack some black pepper or even a sprinkle of chili flakes. Once you’ve got it just right, transfer it to a serving bowl and boom — you’re done.

Sometimes I’ll let it sit for five minutes so the flavors soak in a bit, but honestly? I usually start eating it straight from the mixing bowl.

Storage Options:

If you do end up with leftovers — which, let’s be real, rarely happens — keep them in an airtight container in the fridge. It’ll last up to two days. The cabbage softens slightly as it sits, but the flavor actually deepens a bit. I’ve even thrown the leftovers into a rice bowl or used them as a topping for ramen. Waste nothing!

Variations and Substitutions:

This Yamitsuki Cabbage is flexible — kind of like that friend who always goes with the flow. You can switch things up depending on your mood or what’s in the pantry.

Want To Save This Recipe?

Enter your email below and we'll send the recipe straight to your inbox.

Make it vegan: Just swap the chicken bouillon for mushroom or vegetable bouillon.
Add heat: A drizzle of chili oil or a shake of shichimi togarashi (Japanese seven spice) takes it to another level.
Extra crunch: Throw in crushed peanuts or fried shallots. Texture heaven.
Citrusy twist: A splash of yuzu or rice vinegar brightens everything up.
Umami overload: Add a dash of soy sauce or toss in bonito flakes.

What to Serve with Yamitsuki Cabbage (Japanese Izakaya Cabbage)?

This salad’s the definition of versatile — it’s happy next to anything. I’ve served it with everything from grilled salmon to fried chicken, and it just works.

Yakitori or Teriyaki Chicken: Sweet meets savory. Perfect duo.
Karaage (Japanese Fried Chicken): Crispy chicken and crunchy cabbage? Yes, please.
Rice Bowls: Adds freshness to heavier dishes.
Ramen or Udon: Balances the richness beautifully.
Gyoza or Tempura: That cool, garlicky crunch cuts through all the fried goodness.

Frequently Asked Questions:

Can I use purple cabbage?
You can! It’s less traditional, but it looks gorgeous. Just a tad tougher in texture.

I don’t have chicken bouillon — what now?
Try miso paste or a splash of soy sauce. It’ll still taste amazing.

Is it served hot or cold?
Cold or room temp, straight from the bowl — just like they serve it in izakayas.

There’s something kind of magical about this dish. It’s not fancy, not complicated — just simple ingredients that somehow create something unforgettable. Yamitsuki Cabbage might not look like much, but it’s one of those recipes that sneaks its way into your weekly rotation before you even realize it.

And if you’re anything like me, you’ll be standing in your kitchen later, late-night snacking straight from the bowl, thinking, “How is cabbage this good?”

Now tell me — what’s your favorite “so simple it’s genius” recipe? I’m all ears.

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Creamy Crack Chicken Noodle Soup

Famous Butter Chicken Recipe

No-Bake Peanut Butter Haystacks