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), stir-fries, pickles, and soups, especially popular in winter.
鍋に白菜を入れた。
I put Chinese cabbage in the hot pot.
冬は白菜が甘くなって美味しい。
In winter, Chinese cabbage becomes sweet and delicious.
白菜と豚肉のミルフィーユ鍋は、材料を交互に重ねるだけで簡単に作れる人気レシピだ。
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 is the quintessential 鍋 (hot pot) ingredient and is also widely used for 漬物 (pickles). The Korean equivalent, kimchi ({キムチ}), also uses this vegetable.
ETYMOLOGY:
Literally "white vegetable" — 白 (white) + 菜 (vegetable). Named for the white stems and pale inner leaves.
COMMON COLLOCATIONS:
- 白菜の漬物: Chinese cabbage pickles
- 白菜鍋: Chinese cabbage hot pot
- 白菜を切る: cut Chinese cabbage
- 白菜キムチ: Chinese cabbage kimchi