This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
Just type in the word that you're looking for and press enter or click on search.
There are other types of search; see search help for more information.
The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
| ||pakuchoi (ハクサイ) (today's sample record)|
Language: Japanese - Romaji
Description: Bok choy. "White vegetable." Bok choy is a variety of small Chinese leaves with thick, long, narrow, bright green leaves held loosely on crunchy white stalks. It can be eaten in salads when young or stir-fried as it ages. This is the most commonly found of the Chinese cabbages in the west. In China, 'bok choy' is used to cover both Brassica rapa var chinensis and Brassica rapa var pekinensis, much as we would use the word 'cabbage'. However, in the west, bok choy, pak choi and other derivatives almost exclusively mean the vegetable shown in the picture, with dark green leaves and crisp white stems.
Latin: Brassica rapa var chinensis
Most frequent country: Japan