world cuisine | languages
search help | about us | allergies

Main dictionary      Translate from English       Keywords      Varieties      Latin
Search for:          
WAIE (whatamieating.com)


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 mkf1000@medschl.cam.ac.uk. 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.


pakuchoi
Bok choy

Latin: Brassica rapa var chinensis
Ethnicity: Japanese
Most frequent country: Japan


Feel free to e-mail us if there are any additions, changes or corrections that you'd like to see.

© Suzy Oakes 1998-2011, all rights reserved
All data appearing on this site are copyright protected
Database last updated: 21 June 2011 12:23