Cabbage

キャベツ

An essential vegetable in Japanese cooking, available year-round. Aichi Prefecture ranks first nationally in production. Widely used as a side for tonkatsu, in okonomiyaki, and more. Spring cabbage is tender and sweet, great for eating raw

Season

MONTHLY AVAILABILITY

Mar - May

PEAK

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec

※ Season is based on domestic field-grown availability

Nutrition Facts

per 100g

ENERGY CONTENT

21

KCAL

1.3g

Protein

0.2g

Fat

5.2g

Carbs

1.8g

Fiber

41mg

Vitamin C

200mg

Potassium

0.3mg

Iron

43mg

Calcium

50μg

Beta-carotene

78μg

Folate

Source: 日本食品標準成分表(八訂)2020年

Wholesale Market Data

2023

MARKET INSIGHTS

CHEAPEST MONTH Dec ¥79/kg
HIGHEST VOLUME May 61,139t
Volume (t)
In season
Price (yen/kg)

Source: 農林水産省 青果物卸売市場調査報告 (2023)

Production Ranking

100% Domestic
Gunma20.3%
Aichi19.6%
Chiba8.3%
Ibaraki7.3%
Kagoshima5.2%
Others39.2%
Rank
Prefecture
Harvest (t)
Share
1
Gunma TOP
282,900
20.3%
2
Aichi
272,700
19.6%
3
Chiba
116,000
8.3%
4
Ibaraki
101,600
7.3%
5
Kagoshima
72,900
5.2%

Top 5 Prefecture Harvest Trends (2018-2023)

Gunma
Aichi
Chiba
Ibaraki
Kagoshima

Source: MAFF Crop Statistics (2018-2023)

Consumption Ranking

2024

National Average (annual spending per household)

¥3,240 /year
Rank
City
Annual Spending
1
Miyazaki Miyazaki
¥4,206
2
Matsue Shimane
¥3,919
3
Kochi Kochi
¥3,818
4
Kagoshima Kagoshima
¥3,731
5
Okayama Okayama
¥3,715

Source: 総務省 家計調査 (2024, two-or-more-person households, prefectural capital cities)

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