The main reason why Japanese eat cabbage is that it is rich in nutritional value and medicinal value. Eating raw can retain the nutrients of Chinese cabbage to the greatest extent and prevent the loss of nutrients.

First of all, Chinese cabbage is a vegetable with low calorie, high fiber and rich vitamins and minerals. Rich in vitamin C, potassium, folic acid and other ingredients, it plays an important role in maintaining good health. Moreover, eating raw Chinese cabbage can avoid destroying the cell structure and nutritional components of vegetables during cooking, thus retaining the nutritional value of Chinese cabbage to the greatest extent.

Secondly, cabbage tastes delicious when eaten raw, which is a very popular ingredient for Japanese who pursue a healthy diet. When Japanese people eat cabbage, they usually chop it up or make it into salad, which can make the taste of cabbage more delicate and make it easier to digest and absorb the nutrients. In addition, Chinese cabbage can be eaten with other ingredients, such as meat and seafood, which can enrich the taste and nutritional value of dishes.

In a word, eating cabbage in Japanese life is a healthy, nutritious and delicious eating habit. This way of eating can not only make people enjoy the unique taste and delicacy of Chinese cabbage, but also promote the balance between health and nutrition.