1.
mekabu; sporophyll of wakame
The thick, ruffled part at the base of a wakame frond, sold chopped and eaten for its slippery texture. Usually written in hiragana or katakana.
The base of a wakame plant, just above the holdfast. When chopped it becomes very slippery, and that texture is the point of the dish.
Common collocations
- 刻みめかぶ: chopped mekabu (the usual supermarket form)
- めかぶ納豆: mekabu mixed with natto
- めかぶの酢の物: mekabu in vinegar dressing
- ねばねばする: to be sticky and slippery