There are 4199 total results for your Food search. I have created 42 pages of results for you. Each page contains 100 results...
<...1011121314151617181920...>| Characters | Pronunciation Romanization |
Simple Dictionary Definition |
焼き物 see styles |
yakimono やきもの |
(1) earthenware; pottery; porcelain; china; (2) flame-broiled food (esp. fish); (3) tempered blade |
焼き肉 see styles |
yakiniku やきにく |
(1) (food term) yakiniku; Japanese dish of grilled meat similar to Korean barbecue; (2) (food term) roasted meat; grill |
焼き鮭 see styles |
yakishake やきしゃけ yakisake やきさけ |
(food term) cooked salmon |
焼き麩 see styles |
yakifu やきふ |
(food term) yakifu; light, bread-like dish made from baked wheat gluten |
焼そば see styles |
yakisoba やきそば |
(irregular okurigana usage) (food term) yakisoba; fried noodles, usu. with with vegetables and meat |
焼蕎麦 see styles |
yakisoba やきそば |
(food term) yakisoba; fried noodles, usu. with with vegetables and meat |
焼餃子 see styles |
yakigyooza やきギョーザ |
(food term) pan-fried gyoza |
煮染め see styles |
nishime にしめ |
(food term) dish of vegetables, konnyaku, etc. simmered in soy sauce and water until the liquid is almost gone |
煮玉子 see styles |
nitamago にたまご |
(food term) egg boiled, peeled, and steeped in soy sauce marinade |
熱乎乎 热乎乎 see styles |
rè hū hū re4 hu1 hu1 je hu hu |
warm; (of food) piping hot; (fig.) roused to warm feelings |
熱盛り see styles |
atsumori あつもり |
(food term) (abbreviation) warm soba noodles (esp. for dipping, either served after being boiled, or cooled and then rewarmed) |
熱辣辣 热辣辣 see styles |
rè là là re4 la4 la4 je la la |
burning hot; scorching; (of food) spicy hot; (of news, topics etc) sensational; attention-grabbing; emotionally intense |
燕の巣 see styles |
tsubamenosu つばめのす |
(1) swallow's nest; (2) (food term) swift's nest (used to make bird's nest soup) |
牛すじ see styles |
gyuusuji / gyusuji ぎゅうすじ |
(food term) beef sinew; beef tendon |
牛すね see styles |
gyuusune / gyusune ぎゅうすね |
(food term) beef shin; beef shank; gravy beef |
牛バラ see styles |
gyuubara / gyubara ぎゅうバラ |
{food} boneless beef rib; boned beef rib |
牡丹鍋 see styles |
botannabe ぼたんなべ |
(food term) boar meat hot pot; boar stew |
牡蠣飯 see styles |
kakimeshi かきめし |
{food} rice cooked together with oyster meat, etc. |
物相飯 see styles |
mossoumeshi / mossomeshi もっそうめし |
single serving of rice (esp. as prison food) |
玉子焼 see styles |
tamagoyaki たまごやき |
(1) (food term) rolled egg; rolled omelette (omelet); (2) frying pan for making rolled eggs |
王府井 see styles |
wáng fǔ jǐng wang2 fu3 jing3 wang fu ching wanfuuchin / wanfuchin ワンフーチン |
Wangfujing, a shopping district in Beijing, known for its pedestrian street, luxury brands, traditional stores and vibrant food markets (place-name) Wangfujing (shopping street in Beijing, China) |
珂但尼 see styles |
kē dàn ní ke1 dan4 ni2 k`o tan ni ko tan ni kadanni |
佉陀 (or 佉闍尼) khādanīya, food that can be masticated, or eaten. |
琥珀糖 see styles |
kohakutou / kohakuto こはくとう |
{food} amber sweets; confection of brightly colored sweetened, melted agar-agar |
瓦そば see styles |
kawarasoba かわらそば |
{food} kawara soba (soba dish served on top of a roof tile) |
甘い物 see styles |
amaimono あまいもの |
sweets; sweet food |
甘納豆 甘纳豆 see styles |
gān nà dòu gan1 na4 dou4 kan na tou amanattou / amanatto あまなっとう |
amanattō, traditional Japanese sweets made from azuki or other beans {food} sugared red beans |
甜味劑 甜味剂 see styles |
tián wèi jì tian2 wei4 ji4 t`ien wei chi tien wei chi |
sweetener (food additive) |
生ごみ see styles |
namagomi なまごみ |
kitchen waste; food scraps; raw garbage |
生もの see styles |
namamono なまもの |
raw food; perishables |
生春巻 see styles |
namaharumaki なまはるまき |
(food term) fresh spring roll (i.e. not fried); summer roll; Vietnamese salad roll |
生物鏈 生物链 see styles |
shēng wù liàn sheng1 wu4 lian4 sheng wu lien |
food chain |
生産者 see styles |
seisansha / sesansha せいさんしゃ |
(1) {bus} producer; grower; maker; manufacturer; (2) {ecol} producer (in a food chain) |
生薑酢 see styles |
shougazu / shogazu しょうがず |
(food term) vinegar mixed with ginger juice and soy sauce, etc. |
產糧區 产粮区 see styles |
chǎn liáng qū chan3 liang2 qu1 ch`an liang ch`ü chan liang chü |
food growing area |
病院食 see styles |
byouinshoku / byoinshoku びょういんしょく |
hospital food; hospital meals |
白かゆ see styles |
shirakayu しらかゆ |
(food term) unflavored rice porridge; rice porridge made of only white rice and water |
白もつ see styles |
shiromotsu しろもつ |
internal organs such as intestines used as food |
白醤油 see styles |
shiroshouyu / shiroshoyu しろしょうゆ |
{food} white soy sauce; pale soy sauce made with more flour and less soy beans than regular soy sauce |
百一物 see styles |
hyakuichimotsu ひゃくいちもつ |
monk's allowed daily necessities (clothes, food, etc.) |
盂蘭盆 盂兰盆 see styles |
yú lán pén yu2 lan2 pen2 yü lan p`en yü lan pen urabon うらぼん |
see 盂蘭盆會|盂兰盆会[Yu2 lan2 pen2 hui4] Bon festival (Buddhist ceremony held around July 15); Feast of Lanterns (盂蘭); 鳥藍婆 (鳥藍婆拏) ullambana 盂蘭 may be another form of lambana or avalamba, "hanging down," "depending," "support"; it is intp. "to hang upside down", or "to be in suspense", referring to extreme suffering in purgatory; but there is a suggestion of the dependence of the dead on the living. By some 盆 is regarded as a Chinese word, not part of the transliteration, meaning a vessel filled with offerings of food. The term is applied to the festival of All Souls, held about the 15th of the 7th moon, when masses are read by Buddhist and Taoist priests and elaborate offerings made to the Buddhist Trinity for the purpose of releasing from purgatory the souls of those who have died on land or sea. The Ullambanapātra Sutra is attributed to Śākyamuni, of course incorrectly; it was first tr. into Chinese by Dharmaraksha, A.D. 266-313 or 317; the first masses are not reported until the time of Liang Wudi, A.D. 538; and were popularized by Amogha (A.D. 732) under the influence of the Yogācārya School. They are generally observed in China, but are unknown to Southern Buddhism. The "idea of intercession on the part of the priesthood for the benefit of" souls in hell "is utterly antagonistic to the explicit teaching of primitive Buddhism'" The origin of the custom is unknown, but it is foisted on to Śākyamuni, whose disciple Maudgalyāyana is represented as having been to purgatory to relieve his mother's sufferings. Śākyamuni told him that only the united efforts of the whole priesthood 十方衆會 could alleviate the pains of the suffering. The mere suggestion of an All Souls Day with a great national day for the monks is sufficient to account for the spread of the festival. Eitel says: "Engrafted upon the narrative ancestral worship, this ceremonial for feeding the ghost of deceased ancestors of seven generations obtained immense popularity and is now practised by everybody in China, by Taoists even and by Confucianists." All kinds of food offerings are made and paper garments, etc., burnt. The occasion, 7th moon, 15th day, is known as the盂蘭會 (or 盂蘭盆會 or 盂蘭齋 or 盂蘭盆齋) and the sutra as 盂蘭經 (or 盂蘭盆經). |
盛っ相 see styles |
mossou / mosso もっそう mosso もっそ |
(out-dated or obsolete kana usage) (1) cylindrical box used to measure rice; (2) shape for forming rice; (3) (abbreviation) single serving of rice (esp. as prison food) |
盛付け see styles |
moritsuke もりつけ |
arrangement of food (on a dish); serving of (arranged) food |
盛合せ see styles |
moriawase もりあわせ |
assortment (of food); assorted dishes; combination platter |
着色剤 see styles |
chakushokuzai ちゃくしょくざい |
(See 着色料) coloring agent; colorant; colourant; (food term) coloring; colouring |
着色料 see styles |
chakushokuryou / chakushokuryo ちゃくしょくりょう |
coloring agent; colorant; colourant; (food term) coloring; colouring |
砂ずり see styles |
sunazuri すなずり |
(1) fat underbelly of a fish; (2) sand polishing; (3) sand finish (e.g. finishing a wall with sand mortar); (4) (food term) (colloquialism) chicken gizzard |
砂摩り see styles |
sunazuri すなずり |
(1) fat underbelly of a fish; (2) sand polishing; (3) sand finish (e.g. finishing a wall with sand mortar); (4) (food term) (colloquialism) chicken gizzard |
砂摺り see styles |
sunazuri すなずり |
(1) fat underbelly of a fish; (2) sand polishing; (3) sand finish (e.g. finishing a wall with sand mortar); (4) (food term) (colloquialism) chicken gizzard |
砂糖漬 see styles |
satouzuke / satozuke さとうづけ |
preserving in sugar; food preserved in sugar |
破り子 see styles |
warigo わりご |
(1) partitioned lidded wooden lunchbox; (2) food served in such a box |
破り籠 see styles |
warigo わりご |
(1) partitioned lidded wooden lunchbox; (2) food served in such a box |
碁子麺 see styles |
kishimen きしめん |
(food term) (kana only) noodles made in flat strips |
磯巻卵 see styles |
isomakitamago いそまきたまご |
(food term) omelette rolled together with seaweed |
磯巻鮨 see styles |
isomakizushi いそまきずし |
(food term) makizushi comprising mackerel fillet marinated in salt and vinegar, wrapped in rice and covered in shredded kombu |
磯辺揚 see styles |
isobeage いそべあげ |
(irregular okurigana usage) fried food wrapped in nori |
磯辺餅 see styles |
isobemochi いそべもち |
{food} (See 磯辺・いそべ・2) fried mochi covered in soy sauce and wrapped in nori |
稲荷鮨 see styles |
inarizushi いなりずし |
(food term) sushi wrapped in fried tofu |
穀物酢 see styles |
kokumotsusu こくもつす |
{food} grain vinegar |
空揚げ see styles |
karaage / karage からあげ |
(noun/participle) (food term) deep-fried food |
空蒸し see styles |
karamushi からむし |
steaming (of food) |
突つく see styles |
tsutsuku つつく |
(irregular okurigana usage) (transitive verb) (1) (kana only) to poke (repeatedly, lightly); to nudge; (2) to peck at (one's food); to pick at; (3) to peck at (someone's faults, etc.); (4) to egg on; to put up to |
突付く see styles |
tsutsuku つつく |
(irregular kanji usage) (transitive verb) (1) (kana only) to poke (repeatedly, lightly); to nudge; (2) to peck at (one's food); to pick at; (3) to peck at (someone's faults, etc.); (4) to egg on; to put up to |
突出し see styles |
tsukidashi つきだし |
(noun - becomes adjective with の) (1) protrusion; projection; (2) (food term) (Japanese) hors d'oeuvre; appetizer; snacks; (3) (sumo) (winning technique of) pushing out of the ring |
立田揚 see styles |
tatsutaage / tatsutage たつたあげ |
(irregular kanji usage) (food term) dish of fish or meat flavoured with soy sauce, mirin, etc., coated with starch and then deep-fried |
竜田揚 see styles |
tatsutaage / tatsutage たつたあげ |
(food term) dish of fish or meat flavoured with soy sauce, mirin, etc., coated with starch and then deep-fried |
章魚燒 章鱼烧 see styles |
zhāng yú shāo zhang1 yu2 shao1 chang yü shao |
takoyaki (octopus dumpling), a Japanese snack food |
筑前煮 see styles |
chikuzenni ちくぜんに |
{food} chikuzenni; simmered chicken and vegetables; chicken stew with taro, carrot, burdock, etc. |
箸休め see styles |
hashiyasume はしやすめ |
{food} entremets; intermezzo; small palate-cleansing dish served between courses |
箸洗い see styles |
hashiarai はしあらい |
{food} (See 懐石・2) simple and light soup taken between courses in a kaiseki meal, or during a formal tea ceremony |
箸渡し see styles |
hashiwatashi はしわたし |
(1) passing a bone fragment from one pair of chopsticks to another while placing the remains of the deceased in a funerary urn; two people picking up the same bone fragment with chopsticks at the same time; (2) (See 拾い箸) passing food from one pair of chopsticks to another (a breach of etiquette); two people picking up the same piece of food with chopsticks at the same time |
米沢牛 see styles |
yonezawagyuu / yonezawagyu よねざわぎゅう |
{food} Yonezawa beef |
粉吹芋 see styles |
kofukiimo / kofukimo こふきいも |
(food term) dish of potatoes first boiled, then spun around while fried in a bowl (making them look as if covered in powder) |
粗炊き see styles |
aradaki あらだき |
{food} simmered fish |
精進物 see styles |
shoujinmono; soujimono / shojinmono; sojimono しょうじんもの; そうじもの |
(obscure) (See 生臭物) vegetable-based food (incl. nuts, berries, etc., but excl. all meat and fish) |
精養軒 see styles |
seiyouken / seyoken せいようけん |
(place-name) Seiyouken; Tokyo western food restaurant from the Meiji period (frequented by Natsume Soseki) |
糀漬け see styles |
koujizuke / kojizuke こうじづけ |
(n,n-suf) fish, meat, vegetables, etc. pickled in mould (mold) and salt; food pickled in malted rice |
Variations: |
hattai はったい |
(kana only) {food} (See 麦こがし,香煎) parched flour, esp. barley (can be drunk in hot water with sugar) |
糠味噌 see styles |
nukamiso ぬかみそ |
(food term) (kana only) salted rice-bran paste for pickling |
Variations: |
kate; ryou; karite(ok) / kate; ryo; karite(ok) かて; りょう; かりて(ok) |
(1) food; provisions; (2) (かて only) nourishment (mental, spiritual, etc.); sustenance (e.g. of one's life); source of encouragement |
紅葉鍋 see styles |
momijinabe もみじなべ |
{food} venison stew |
純素食 纯素食 see styles |
chún sù shí chun2 su4 shi2 ch`un su shih chun su shih |
vegan; vegan food |
純豆腐 see styles |
sundodobu スンドゥブ |
(kana only) {food} sundubu (kor:); sundubu jjigae; soft tofu stew |
素揚げ see styles |
suage すあげ |
(food term) deep-frying without breading or batter; food deep-fried without breading or batter |
素物語 see styles |
sumonogatari すものがたり |
(rare) (See 素話・1) chat without food or drink |
紫ご飯 see styles |
yukarigohan ゆかりごはん |
(food term) rice sprinkled with red perilla |
紫御飯 see styles |
yukarigohan ゆかりごはん |
(food term) rice sprinkled with red perilla |
細切り see styles |
hosogiri ほそぎり |
{food} (See 細切り・こまぎり) thin strips; matchstick-like strips; julienned ingredient |
紹興酒 绍兴酒 see styles |
shào xīng jiǔ shao4 xing1 jiu3 shao hsing chiu shoukoushu; shaoshinchuu; shaoshinchuu / shokoshu; shaoshinchu; shaoshinchu しょうこうしゅ; シャオシンチュウ; シャオシンチュー |
Shaoxing wine a.k.a. "yellow wine", traditional Chinese wine made from glutinous rice and wheat {food} Shaoxing wine (chi: shàoxīngjiǔ) |
網焼き see styles |
amiyaki あみやき |
{food} grilling; broiling |
綴じる see styles |
tojiru とじる |
(transitive verb) (1) to bind; to file; (transitive verb) (2) (kana only) {food} to finish (a dish) by pouring beaten egg into the broth; (transitive verb) (3) (dated) to sew up; to stitch together |
総菜屋 see styles |
souzaiya / sozaiya そうざいや |
shop selling prepared food |
羆菩薩 罴菩萨 see styles |
pí pú sà pi2 pu2 sa4 p`i p`u sa pi pu sa hi bosatsu |
The bodhisattva who appeared as a bear and saved a dying man by providing him with food; he told hunters of its lair; they killed it, gave him of its flesh, and he died. |
美食街 see styles |
měi shí jiē mei3 shi2 jie1 mei shih chieh |
food court; food street |
肉骨茶 see styles |
ròu gǔ chá rou4 gu3 cha2 jou ku ch`a jou ku cha bakutee; pakutee バクテー; パクテー |
bak-kut-teh or pork ribs soup, popular in Malaysia and Singapore (kana only) {food} bak kut teh (pork rib dish) (chi:) |
育児食 see styles |
ikujishoku いくじしょく |
baby food |
Variations: |
himorogi ひもろぎ |
(archaism) offerings of food (to the gods) |
胚芽米 see styles |
pēi yá mǐ pei1 ya2 mi3 p`ei ya mi pei ya mi haigamai はいがまい |
semipolished rice (i.e. rice minus the husk, but including the germ) {food} germ rice; half-milled rice; semi-polished rice; rice with the germ; rice polished to remove the bran but not the germ; milled rice with embryo buds |
胡麻酢 see styles |
gomazu ごまず |
{food} sesame vinegar |
腹持ち see styles |
haramochi はらもち |
feeling of fullness; ability of a food to fill you up |
腹開き see styles |
harabiraki はらびらき |
{food} slicing a fish along its belly |
Entries with 2nd row of characters: The 2nd row is Simplified Chinese.
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This page contains 100 results for "Food" in Chinese and/or Japanese.Information about this dictionary:
Apparently, we were the first ones who were crazy enough to think that western people might want a combined Chinese, Japanese, and Buddhist dictionary.
A lot of westerners can't tell the difference between Chinese and Japanese - and there is a reason for that. Chinese characters and even whole words were borrowed by Japan from the Chinese language in the 5th century. Much of the time, if a word or character is used in both languages, it will have the same or a similar meaning. However, this is not always true. Language evolves, and meanings independently change in each language.
Example: The Chinese character 湯 for soup (hot water) has come to mean bath (hot water) in Japanese. They have the same root meaning of "hot water", but a 湯屋 sign on a bathhouse in Japan would lead a Chinese person to think it was a "soup house" or a place to get a bowl of soup. See this: Japanese Bath House
This dictionary uses the EDICT and CC-CEDICT dictionary files.
EDICT data is the property of the Electronic Dictionary Research and Development Group, and is used in conformance with the Group's
license.
Chinese Buddhist terms come from Dictionary of Chinese Buddhist Terms by William Edward Soothill and Lewis Hodous. This is commonly referred to as "Soothill's'". It was first published in 1937 (and is now off copyright so we can use it here). Some of these definitions may be misleading, incomplete, or dated, but 95% of it is good information. Every professor who teaches Buddhism or Eastern Religion has a copy of this on their bookshelf. We incorporated these 16,850 entries into our dictionary database ourselves (it was lot of work).
Combined, these cover 1,007,753 Japanese, Chinese, and Buddhist characters, words, idioms, names, placenames, and short phrases.
Just because a word appears here does not mean it is appropriate for a tattoo, your business name, etc. Please consult a professional before doing anything stupid with this data.
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No warranty as to the correctness, potential vulgarity, or clarity is expressed or implied. We did not write any of these definitions (though we occasionally act as a contributor/editor to the CC-CEDICT project). You are using this dictionary for free, and you get what you pay for.
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