Translation guide
Pak choi (also bok choy) is a type of Chinese cabbage. In Japanese, it is commonly referred to by its Chinese-derived name or described as a vegetable.
Referring to the leafy green vegetable used in cooking.
The most common Japanese name for pak choi/bok choy. Derived from Chinese.
I stir-fry pak choi.
Kanji form of チンゲンサイ, used in written contexts like recipes or product labels.
Pak choi is often used in Chinese cuisine.
Direct loanword from English 'pak choi'. Less common than チンゲンサイ but understood.
'Pak choi' is the English name.
An alternative Japanese name, literally 'body vegetable', but rarely used.
'Taisai' is not a very common name.