"mekabu" meaning in English

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        "3": "メカブ",
        "gloss": "thick wakame leaves"
      },
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      "name": "bor"
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  "etymology_text": "Borrowed from Japanese メカブ (“thick wakame leaves”).",
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  "lang_code": "en",
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          "ref": "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, page 122:",
          "text": "We previously reported that water extract of Mekabu, a kind of seaweed, induced apoptosis in a human breast cancer cell line.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Undaria pinnatifida, a sea plant native to Japan and Korea and invasive elsewhere; wakame; Asian kelp."
      ],
      "id": "en-mekabu-en-noun-JjnReMc3",
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          "wakame",
          "wakame#English"
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        {
          "ref": "1985, Michio and Aveline Kushi, Macrobiotic Diet, page 157:",
          "text": "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.",
          "type": "quote"
        },
        {
          "ref": "2006, Leo Carey, “Yakitori Totto; Tables for two”, in The New Yorker, page 14:",
          "text": "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.",
          "type": "quote"
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      "glosses": [
        "Stems or thick leaves from near the stem of the plant, eaten as a vegetable."
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      "name": "bor"
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          "text": "We previously reported that water extract of Mekabu, a kind of seaweed, induced apoptosis in a human breast cancer cell line.",
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        }
      ],
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        "Undaria pinnatifida, a sea plant native to Japan and Korea and invasive elsewhere; wakame; Asian kelp."
      ],
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          "ref": "1985, Michio and Aveline Kushi, Macrobiotic Diet, page 157:",
          "text": "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.",
          "type": "quote"
        },
        {
          "ref": "2006, Leo Carey, “Yakitori Totto; Tables for two”, in The New Yorker, page 14:",
          "text": "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.",
          "type": "quote"
        }
      ],
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      ],
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  "word": "mekabu"
}