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Cut the cabbage into bite-sized pieces.
Grind the toasted sesame seeds using a suribachi and surikogi (amortar and pestle, spice grinder, or crushing them in a resealable bag with a rolling pin works, too). This helps release their nutty flavor and aroma.
In a large container (this is where you’re going to add all the cabbage, so make sure it’s big enough! A large bowl with a lid or ziplock bag works too) with a lid, grate the garlic. Add the toasted sesame oil, ground sesame seeds, and soy sauce, then stir to combine.
Add the cabbage to the container. Sprinkle the hondashi and a small amount of the kosher salt over the cabbage. Secure the lid and toss well to evenly coat the cabbage with the seasonings.
Taste and adjust the salt as needed. I recommend adding the salt gradually, tossing, and tasting between additions until it reaches your preferred level of saltiness.
Serve immediately and enjoy as a side dish, appetizer, or alongside your favorite Japanese meals.