This is my newest love - raw cabbage, sesame seeds and sesame oil. All week I have been working my way through a cabbage trying to replicate this dish I had in Japan, but so far I haven't done it (and I'm approaching my cabbage limit). I had this dish three times in Japan: once as starter, once as a side, and once as a snack with my beer (thanks Joseph for letting me order it). I think Joseph and I looked very trendy drinking our beer and eating our cabbage leaves.Any ideas on how to replicate the dish?
Maybe I should try a different type of cabbage.
If you want to see a few other Japan photos (there are not many), follow this link.
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