Savoy is very hard to find in Boston*, so tonight I used Napa in my Okonomiyaki with Shrimp and Bacon (Japanese cabbage and protein pancakes). I have loved the dish before, but tonight i didn't. It could easily have been because i couldn't find my pickled ginger to add, but i wondered about the cabbage element. Has anyone actually eaten both Savoy and Napa such that you could share your preferences? Thx much.
* I wonder if Savoy is more easily found in the UK and Europe?