🍱 Sendai Hakusai no Tsukemono

It was not until the Meiji period (1868-1912) that napa cabbage began to be cultivated in Japan. In Miyagi Prefecture, seeds were brought back from China during the triumphant return of the Sino-Japanese and Russo-Japanese wars. In the Taisho era (1912-1926), "Matsushima Hakusai," one of the prototypes of Japanese napa cabbage, was born. Based on "Matsushima Hakusai," "Matsushima Jun-ni-go" and "Matsushima Shin-ni-go" were also bred, and Miyagi Prefecture became a major producer of Hakusai, boasting the largest shipment of Hakusai in Japan. Matsushima-type napa cabbage is white, soft, and sweet inside, and was branded under the name "Sendai Hakusai" and distributed throughout Japan. However, as the postwar transition to newer varieties progressed, the cultivation of Sendai Hakusai, a traditional vegetable with soft leaves that are easily damaged during transportation, declined. In 2011, the tsunami caused by the Great East Japan Earthquake severely damaged farmland in coastal areas. While the impact of salt damage has become an issue for resuming farming, JA Zen-Noh Miyagi has taken the lead in reviving and promoting the production of Sendai Hakusai, which is relatively resistant to salt damage, and has started an integrated effort to consume the Sendai Hakusai. Sendai Hakusai is soft and contains high levels of amino acids, which are umami components. It is easy to be pickled, maintains a moderate crunchiness, and tastes better and lasts longer the longer it is pickled. In the past, this pickled Sendai Hakusai was often eaten as a side dish above all else.