白菜(はくさい)

はくさい
noun
Chinese cabbage, napa cabbage
foodplant-general
1. Chinese cabbage, napa cabbage
A widely used vegetable in Japanese cooking with tightly packed, pale green to white leaves. A staple ingredient in hot pot dishes (鍋(なべ)), stir-fries, pickles, and soups, especially popular in winter.
鍋(なべ)に白菜(はくさい)を入(い)れた。
I put Chinese cabbage in the hot pot.
冬(ふゆ)は白菜(はくさい)が甘(あま)くなって美味(おい)しい。
In winter, Chinese cabbage becomes sweet and delicious.
白菜(はくさい)と豚肉(ぶたにく)のミルフィーユ鍋(なべ)は、材料(ざいりょう)を交互(こうご)に重(かさ)ねるだけで簡単(かんたん)に作(つく)れる人気(にんき)レシピだ。
Mille-feuille hot pot with Chinese cabbage and pork is a popular recipe that can be made easily by just layering the ingredients alternately.

Usage

One of the most common vegetables in Japanese home cooking, especially during the colder months. 白菜(はくさい) is the quintessential 鍋(なべ) (hot pot) ingredient and is also widely used for 漬物(つけもの) (pickles). The Korean equivalent, kimchi (キムチ), also uses this vegetable.

Etymology

Literally "white vegetable" — 白(はく) (white) + 菜(さい) (vegetable). Named for the white stems and pale inner leaves.

Common collocations

Related Words

Related: 油菜(あぶらな) (rapeseed)
general
Added 2026.2.26 18:55 · Revised 2026.9.2 13:01
13500/13606_hakusai