mekabu

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English[edit]

Etymology[edit]

Borrowed from Japanese メカブ (thick wakame leaves).

Noun[edit]

Mekabu or wakame, Undaria pinnatifida

mekabu (uncountable)

  1. Undaria pinnatifida, a sea plant native to Japan and Korea and invasive elsewhere; wakame; Asian kelp.
    • 2005, Sekiya M, Funahashi H, Tsukamura K, Imai T, Hayakawa A, Kiuchi T, Nakao A, “Intracellular signaling in the induction of apoptosis in a human breast cancer cell line by water extract of Mekabu”, in International Journal of Clinical Oncology[1], page 122:
      We previously reported that water extract of Mekabu, a kind of seaweed, induced apoptosis in a human breast cancer cell line.
  2. Stems or thick leaves from near the stem of the plant, eaten as a vegetable.
    • 1985, Michio and Aveline Kushi, Macrobiotic Diet[2], page 157:
      Mekabu is the flowering sprout of wakame. It has a strong, sweet, and creamy taste and is traditionally brewed into a tea or cooked in small amounts with other foods.
    • 2006, Leo Carey, “Yakitori Totto; Tables for two”, in The New Yorker[3], page 14:
      Forget crispy fried nori or pliant hijiki: mekabu comes in a coating of—there's no other word for it—goo. As one chews, it starts to expand, until suffocation starts to seem like a real possibility.

Japanese[edit]

Romanization[edit]

mekabu

  1. Rōmaji transcription of めかぶ
  2. Rōmaji transcription of メカブ