Thursday, November 6, 2008


Here's what happened to the very large nappa cabbage, half of it went to this Sukiyaki along with the spinach also grown in the garden. The other half of the nappa cabbage was given to my Mom who made some tsukemono(pickled cabbage)


Weeping Sore said...

Your dish looks better, and more delicious, than any sukiyaki I've ever seen.
I'm trying bok choy this cool season, but after I planted my starts a few weeks ago, we had temps in the 90s and they've already bolted.
Instead of starting some more, maybe I'll try the nappa cabbage.

AJK said...

Thanks Weeping Sore, it was very tasty! I'm sorry about the bok choy bolting. :-( The nappa likes cooler temps too, my Mom told me, they sometimes over-winter them in Japan by wrapping the leaves tight, then laying some coverings on them. Supposedly it makes them sweeter tasting.