During the long history of growing cabbage, various breeds have been cultivated, and now it has become one of the regular vegetables throughout the year.
In KAMUKURA, we take advantage of the high agricultural technology in harvesting and processing cabbage, and has been able to deliver the vegetable to branches over Japan, keeping the best level of freshness.
Facing the deep problem of abandonment of cultivation as many other areas in Japan, Ehime has to overcome a severe environment concerning agriculture.
For example, drainage improvement has been made, and producing areas with sharp slopes are developed using heavy agricultural machinery.
Improving the agricultural environment in Japan is one of our goals, and all of that starts from Ehime.
A sweety taste is one of the features of cabbage, whereares a light weight and slightly winded leaves are preferred in terms of spring cabbage, and a heavy weight and closely winded leaves for the winter cabbage.
weight and closely winded leaves for the winter cabbage.
Cabbage is one of the universal vegetables, full of nutritions, especially vitamin C.
Moreover, it is good for the stomach and intestine, containing vitamin U and vitamin K.
The sweety taste gets stronger after it is heated during cooking.
In KAMUKURA these cabbages from Ehime are mainly being used in our original dumplings.
Besides the dumplings, we will keep making new dishes of cabbage, sending the affections of the farmers and the freshness to all of our customers.