Japanese Style Kimchi Is served on a long flat plate where slices of Napa kimchi are piled. Just behind it there is a bowl with leafy pieces of napa. It is served on a grooved wooden tray. Style Kimch

Japanese Style Kimchi

Japanese Style Kimchi offers a fusion of flavors with a rich culinary heritage.  Enjoy it as a side dish or as a an ingredient in a main dish such as pork with Kimchi or Kimchi Stew.

Japanese Style Kimchi offers a delectable twist on the traditional Korean dish by incorporating unique Japanese flavors. This fusion recipe combines the piquancy of kimchi with the umami-rich elements of Japanese cuisine, resulting in a harmonious blend that tantalizes the taste buds.

Kimchi, a beloved Korean dish, has a long and storied history in Japan. While its origins lie in Korea, kimchi has spread across the globe and has become a popular culinary delight in various countries, including Japan. Japanese Style Kimchi pays homage to this delectable delicacy while infusing it with a touch of Japanese culinary influence.

Japanese style kimchi in a ceramic serving bowl

To create this Japanese-inspired kimchi, a napa cabbage is meticulously seasoned with a combination of traditional Japanese ingredients. Shottsuru, a savory Japanese fish sauce, adds depth and complexity to the kimchi’s flavor profile. Honey lends a subtle sweetness, while minced garlic, chopped shiso leaves, and grated ginger contribute their aromatic and healthful qualities.

Where Japanese Style Kimchi truly shines is in its incorporation of gochujang sauce, a spicy and slightly sweet Korean chili paste. This ingredient provides a fiery kick, making the kimchi an irresistible delight for those who appreciate bold and zesty flavors. The gochujang sauce seamlessly blends with the other ingredients, creating a marriage of flavors that is truly unique.

The fermentation process is a crucial step in kimchi preparation, allowing the flavors to meld and deepen over time. After a few days of fermentation, the Japanese Style Kimchi is ready to be savored. Its vibrant colors, crisp texture, and tantalizing aroma make it an inviting addition to any meal.

Japanese Style Kimchi is not only a culinary delight but also a testament to the cultural exchange between Japan and Korea. It showcases the harmonious blend of ingredients and techniques from both cuisines, resulting in a dish that embodies the best of both worlds.

In conclusion, Japanese Style Kimchi offers a delightful fusion of flavors, combining the traditional Korean dish with a touch of Japanese culinary influence. This unique blend of ingredients creates a tantalizing experience for the taste buds, while paying homage to the rich history and cultural significance of kimchi in Japan.

Japanese Style Kimchi

Japanese Style Kimchi is a fusion recipe that combines the piquancy of traditional Korean kimchi with the umami-rich elements of Japanese cuisine. This delectable dish pays homage to the cultural exchange between Japan and Korea, showcasing a harmonious blend of ingredients and techniques. The recipe incorporates Japanese flavors such as shottsuru, honey, garlic, and ginger, while the addition of gochujang sauce provides a fiery kick. After a few days of fermentation, the vibrant colors, crisp texture, and tantalizing aroma of this Japanese-inspired kimchi make it a truly unique and delightful addition to any meal.

PREP COOKING YIELD
2 hours + 1 week 16 servings
PREP 2 hours + 1 week
COOKING
YIELD 16 servings
Japanese Style Kimchi Is served on a long flat plate where slices of Napa kimchi are piled. Just behind it there is a bowl with leafy pieces of napa. It is served on a grooved wooden tray. Style Kimch

Ingredients:

  • 1 napa cabbage
  • 1/4 cup shottsuru (Japanese fish sauce)
  • 2 tablespoons honey
  • 3 cloves of garlic, minced
  • 1 tablespoon grated ginger
  • 2 tablespoons gochujang paste
  • 1 tablespoon shiso leaves, finely chopped
  • 1 tablespoon salt (for salting the cabbage)
  • Chopped chili pepper (optional)

Ingredients for Japanese style kimchi on a wood board

Instructions:

1. Cut the napa cabbage into quarters lengthwise, remove the core, and rinse the leaves under cold water. Sprinkle salt over each leaf, allowing it to sit for about 2 hours, turning occasionally.

Sprinkling the salt on a piece of Napa cabbage

2. In a mixing bowl, combine shottsuru, honey, minced garlic, grated ginger, gochujang sauce, and finely chopped shiso leaves. (Add Red Chili Powder to taste if desired.). Mix well to create the kimchi paste.

Kimchi paste after mixing in a bowl

3. After 2 hours, rinse the cabbage under cold water to remove excess salt. Gently squeeze out any excess water from the cabbage leaves.

4. Take the kimchi paste and spread it evenly over each cabbage leaf, coating them thoroughly.

5. Stack the cabbage leaves in an airtight container or a glass jar, pressing down to remove air pockets and ensuring they are tightly packed.

Kimchi in an airtight container ready to be sealed for fermenting

6. Leave the kimchi to ferment at room temperature for 2-3 days, burping the container once a day to release gases.

7. After the fermentation period, transfer the kimchi to the refrigerator to slow down fermentation. Allow it to sit for at least 3 more days before serving.  The flavors will continue to develop over time, and the kimchi can be enjoyed for several weeks.

Delicious Japanese style kimchi made with shottsuru fish sauce from Akita, red pepper sauce, chopped shiso, garlic and ginger is set out for serving after fermenting

Notes:

  • Use Napa cabbage for a traditional Korean kimchi taste, or opt for Chinese cabbage for a milder flavor.
  • Feel free to add your favorite vegetables like radishes, carrots, or green onions for added crunch and flavor.
  • To make it spicier, add in gochugaru (Korean red pepper flakes), or add some sliced chili peppers.
  • Serve Japanese Style Kimchi as a side dish with rice, use it as a topping for noodles, or try it as a filling in sushi rolls.
  • Store the kimchi in an airtight container in the refrigerator for a few days to allow the flavors to develop further.

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