There are 3918 total results for your food search. I have created 40 pages of results for you. Each page contains 100 results...
<...1011121314151617181920...>| Characters | Pronunciation Romanization |
Simple Dictionary Definition |
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 |
膳越し see styles |
zengoshi ぜんごし |
rudely reaching over one's serving tray to grab food behind it with one's chopsticks |
Variations: |
namasu なます |
(kana only) {food} namasu; dish of raw fish and vegetables seasoned in vinegar |
自然食 see styles |
shizenshoku しぜんしょく |
(See 自然食品) natural food; health food |
舌触り see styles |
shitazawari したざわり |
texture of food |
舍樓伽 舍楼伽 see styles |
shè lóu qié she4 lou2 qie2 she lou ch`ieh she lou chieh sharuga |
śāluka, esculent lotus roots; intp. as a kind of cooked liquid food. |
色出し see styles |
irodashi いろだし |
(1) saddening (dye); agent used in dyeing to darken a colour; (2) {food} blanching |
芋田楽 see styles |
imodengaku いもでんがく |
(1) {food} taros flavoured with miso and grilled on skewers; (2) (colloquialism) parent-child incest |
芝麻球 see styles |
chiimaachuu; chiimaakao / chimachu; chimakao チーマーチュー; チーマーカオ |
{food} fried sesame ball (chi: zhīmáqiú, chi: jīmàkàu) |
茶づけ see styles |
chazuke ちゃづけ |
(food term) chazuke; cooked rice with green tea poured on it |
茶漬け see styles |
chazuke ちゃづけ |
(food term) chazuke; cooked rice with green tea poured on it |
茹で蛸 see styles |
yudedako ゆでだこ yudetako ゆでたこ |
(ik) (1) (food term) boiled octopus; (2) person as red as a lobster |
菊花膾 see styles |
kikkanamasu きっかなます kikukanamasu きくかなます |
(food term) boiled chrysanthemum petals pickled in vinegar |
菊花鱠 see styles |
kikkanamasu きっかなます kikukanamasu きくかなます |
(food term) boiled chrysanthemum petals pickled in vinegar |
菜市場 菜市场 see styles |
cài shì chǎng cai4 shi4 chang3 ts`ai shih ch`ang tsai shih chang |
food market |
菜漬け see styles |
nazuke なづけ |
{food} greens pickled in salt (mizuna, mustard leaves, etc.) |
菜籃子 菜篮子 see styles |
cài lán zi cai4 lan2 zi5 ts`ai lan tzu tsai lan tzu |
vegetable or food basket; (fig.) food supply |
萌え断 see styles |
moedan もえだん |
colorful cross-section of cut food such as sandwiches, sushi rolls and cakes |
萩の餅 see styles |
haginomochi はぎのもち |
(exp,n) (rare) {food} (See おはぎ) rice ball coated with sweetened red beans, soybean flour or sesame |
落し蓋 see styles |
otoshibuta おとしぶた |
lid resting directly on food; wooden drop-lid for simmering |
葛掛け see styles |
kuzukake くずかけ |
food dressed with liquid starch |
葱パイ see styles |
negipai; negipai ねぎパイ; ネギパイ |
(kana only) {food} green onion pancake |
蒲闍尼 蒲阇尼 see styles |
pú shé ní pu2 she2 ni2 p`u she ni pu she ni fujani |
蒲膳尼 bhojanīya, to be eaten, edible; what is suitable as the fare of monks and nuns, proper food; one list gives wheat, rice (boiled), parched rice, fish, and flesh; another gives cakes (or loaves), porridge, parched grain, flesh, and boiled rice. |
蒸かす see styles |
fukasu ふかす |
(transitive verb) to steam (food term) |
蒸し物 see styles |
mushimono むしもの |
food cooked by steaming |
蒸し鶏 see styles |
mushidori むしどり |
{food} steamed chicken |
蓬莱飾 see styles |
houraikazari / horaikazari ほうらいかざり |
(irregular okurigana usage) Kansai New Year decoration (made from food) |
蕎麦掻 see styles |
sobagaki そばがき |
(irregular okurigana usage) (food term) buckwheat dumpling; buckwheat mash; buckwheat dough ball |
薯蕷汁 see styles |
tororojiru とろろじる |
(food term) grated yam soup |
藥監局 药监局 see styles |
yào jiān jú yao4 jian1 ju2 yao chien chü |
State Food and Drug Administration (SFDA); abbr. for 國家食品藥品監督管理局|国家食品药品监督管理局[Guo2 jia1 Shi2 pin3 Yao4 pin3 Jian1 du1 Guan3 li3 ju2] |
蜂の子 see styles |
hachinoko はちのこ |
(food term) hornet larva (esp. of yellowjacket species Vespula flaviceps); bee larva; (female given name) Hachinoko |
蜂の巣 see styles |
hachinosu はちのす |
(exp,n) (1) beehive; hive; honeycomb; (exp,n) (2) (idiom) something full of holes; Swiss cheese; (exp,n) (3) {food} (usu. ハチノス) beef reticulum; honeycomb tripe; wall of a cow's second stomach; (exp,n) (4) swage block; (place-name) Hachinosu |
行事食 see styles |
gyoujishoku / gyojishoku ぎょうじしょく |
festive food; food associated with a particular seasonal celebration |
行動食 see styles |
koudoushoku / kodoshoku こうどうしょく |
high-energy food (when hiking, etc.); backpacking food; provisions; rations |
衣被ぎ see styles |
kinukatsugi きぬかつぎ |
(food term) skin-on boiled taro corm |
衣食住 see styles |
ishokujuu / ishokuju いしょくじゅう |
food, clothing and shelter; necessities of life |
袋菓子 see styles |
fukurogashi ふくろがし |
small bag of snack food (cookies, potato chips, etc.) |
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.
We do offer Chinese and Japanese Tattoo Services. We'll also be happy to help you translate something for other purposes.
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.
The following titles are just to help people who are searching for an Asian dictionary to find this page.