SAKU SAKU

Crunchy, crisp and refreshing, saku saku is arguably one of the most versatile vegetables in Japanese cooking.

Saku saku means “crispy” in Japanese, and as its name suggests, this cabbage variety gives you a delightfully fresh crunch when biting into its snappy green leaves.

Health Benefits

Saku saku is an excellent source of vitamins U and C as well as isothiocyanate – a detoxifying and cancer-preventative compound found in cruciferous vegetables. It is also rich in calcium compared to other vegetables and especially leafy greens. Eating saku saku raw is the best way to maximize its health benefits, as the isothiocyanate and vitamins easily decompose when exposed to heat, which is why it is commonly eaten with tonkatsu.