A type of Chinese cabbage with white stalks and dark green leaves. Often used in stir-fries and soups. Cross-referenced with チンゲンサイ (qinggengcai), a similar variety.
See also: チンゲンサイ
I stir-fry bok choy and eat it.
This soup contains bok choy.
Standard kanji-kana mixed spelling for this vegetable.
Full kanji spelling; less common in modern usage.
Katakana spelling, often used in botanical or culinary contexts.
The name しゃくし菜 literally means 'ladle vegetable', likely from the shape of the leaves or stalks. The exact origin is uncertain.