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There are 4214 total results for your Food search. I have created 43 pages of results for you. Each page contains 100 results...
<...2021222324252627282930...>| Characters | Pronunciation Romanization |
Simple Dictionary Definition |
中濃ソース see styles |
chuunousoosu / chunosoosu ちゅうのうソース |
{food} chūnō sauce; semi-sweet sauce made from fruit and vegetables |
二十日正月 see styles |
hatsukashougatsu / hatsukashogatsu はつかしょうがつ |
twentieth day of the first month (end of New Year celebrations, upon which remaining New Year's food is eaten, decorations are stowed away, etc.) |
仙草ゼリー see styles |
sensouzerii / sensozeri せんそうゼリー |
{food} grass jelly (jelly-like Asian dessert) |
冷製スープ see styles |
reiseisuupu / resesupu れいせいスープ |
{food} cold soup |
出し巻き卵 see styles |
dashimakitamago だしまきたまご |
(food term) rolled Japanese-style omelette |
北京ダック see styles |
pekindakku ペキンダック |
{food} Peking duck |
医薬安全局 see styles |
iyakuanzenkyoku いやくあんぜんきょく |
(org) Pharmaceutical and Food Safety Bureau (formerly Pharmaceutical and Medical Safety Bureau); (o) Pharmaceutical and Food Safety Bureau (formerly Pharmaceutical and Medical Safety Bureau) |
半者蒲膳尼 see styles |
bàn zhě pú shàn ní ban4 zhe3 pu2 shan4 ni2 pan che p`u shan ni pan che pu shan ni hansha hozenni |
(or 半者蒲闍尼) pañca-bhojanīya. The five regular articles of food: the 繙譯名義 Fanyimingyi gives wheat, rice, parched rice (or cakes), fish, and flesh. Another account is rice, boiled wheat or pulse, parched grain, flesh, cakes. |
口をつける see styles |
kuchiotsukeru くちをつける |
(v1,exp) to taste; to try (food or drink) |
口を付ける see styles |
kuchiotsukeru くちをつける |
(v1,exp) to taste; to try (food or drink) |
吃軟不吃硬 吃软不吃硬 see styles |
chī ruǎn bù chī yìng chi1 ruan3 bu4 chi1 ying4 ch`ih juan pu ch`ih ying chih juan pu chih ying |
lit. eats soft food, but refuses hard food (idiom); amenable to coaxing but not coercion |
味をつける see styles |
ajiotsukeru あじをつける |
(exp,v1) (food term) to season (e.g. with salt); to flavour; to flavor; to lace (e.g. with whisky) |
味を付ける see styles |
ajiotsukeru あじをつける |
(exp,v1) (food term) to season (e.g. with salt); to flavour; to flavor; to lace (e.g. with whisky) |
味付け海苔 see styles |
ajitsukenori あじつけのり |
{food} seasoned nori (laver) |
味噌おでん see styles |
misooden みそおでん |
(food term) oden made with haccho miso |
味噌スープ see styles |
misosuupu; misosuupu / misosupu; misosupu みそスープ; ミソスープ |
{food} (See 味噌汁) miso soup |
四畳半趣味 see styles |
yojouhanshumi / yojohanshumi よじょうはんしゅみ |
(See 四畳半・よじょうはん・2) enjoying food, drink and entertainment in a small room |
Variations: |
koshoku(固食); koshoku(ko食) こしょく(固食); コしょく(コ食) |
eating only one's favourite food; having an unvarying diet; eating poorly |
Variations: |
enso えんそ |
(1) (塩噌 only) salt and miso; (2) (塩酢 only) salt and vinegar; (3) (archaism) everyday food |
塩焼きそば see styles |
shioyakisoba しおやきそば |
{food} salty yakisoba (without sauce) |
大腸包小腸 大肠包小肠 see styles |
dà cháng bāo xiǎo cháng da4 chang2 bao1 xiao3 chang2 ta ch`ang pao hsiao ch`ang ta chang pao hsiao chang |
small sausage in large sausage (pork sausage stuffed inside a glutinous rice sausage, a Taiwanese street food specialty) |
寿司ロール see styles |
sushirooru; sushirooru すしロール; スシロール |
{food} sushi roll (in a non-traditional Japanese style, e.g. California rolls) |
寿司を握る see styles |
sushionigiru すしをにぎる |
(exp,v5r) {food} to make hand-rolled sushi |
Variations: |
oneba おねば |
(kana only) {food} starchy solution formed during rice cooking |
Variations: |
gozen ごぜん |
(1) (honorific or respectful language) (See 膳・2) meal; (2) (honorific or respectful language) Emperor's meal; meal of a noble; (prefix noun) (3) (See 御膳そば) high-quality (of a food or drink); premium |
Variations: |
omanma おまんま |
(1) (kana only) (colloquialism) cooked rice; (2) (kana only) (colloquialism) (See まんま・1) food; meal |
Variations: |
tokuyou / tokuyo とくよう |
(adj-no,adj-na,n) (1) economical; (2) (usu. as お徳用) economy size; family size (esp. of packaged food) |
手巻き寿司 see styles |
temakizushi てまきずし |
(food term) hand-rolled sushi (usu. cone-shaped) |
振りかける see styles |
furikakeru ふりかける |
(transitive verb) (kana only) to sprinkle over (e.g. salt, pepper, etc. on food) |
振り掛ける see styles |
furikakeru ふりかける |
(transitive verb) (kana only) to sprinkle over (e.g. salt, pepper, etc. on food) |
揚出し豆腐 see styles |
agedashidoufu / agedashidofu あげだしどうふ |
(food term) lightly deep-fried tofu |
Variations: |
zaasai; zaashai / zasai; zashai ザーサイ; ザーツァイ |
(kana only) {food} Szechuan pickles (chi: zhàcài); Sichuan vegetables; zha cai; pickled mustard plant stem |
摘まみ食い see styles |
tsumamigui つまみぐい |
(noun/participle) (1) eating with one's fingers; (2) snitching food; snatched food; secret eating; food snatched and eaten without the meal starting; (3) embezzlement; misappropriation; exploiting something; (4) flirting |
散らしずし see styles |
chirashizushi ちらしずし |
(food term) sushi rice in a box or bowl with a variety of ingredients sprinkled on top |
散らし寿司 see styles |
chirashizushi ちらしずし |
(food term) sushi rice in a box or bowl with a variety of ingredients sprinkled on top |
料理評論家 see styles |
ryourihyouronka / ryorihyoronka りょうりひょうろんか |
food critic |
Variations: |
umauma; umauma うまうま; ウマウマ |
(adverb taking the "to" particle) (1) (kana only) successfully; nicely; (expression) (2) (kana only) (child. language) (yummy) food; yum-yum |
Variations: |
umani; amani(甘煮) うまに; あまに(甘煮) |
{food} fish, meat, and vegetables stewed in a thick, sweet sauce of soy sauce, sugar and mirin |
Variations: |
chuujiki / chujiki ちゅうじき |
(1) (dated) (See 昼食・ちゅうしょく) lunch; midday meal; (2) (中食 only) food served at a tea party |
Variations: |
mochigayu もちがゆ |
(1) {food} rice gruel with mochi; (2) {food} azuki bean gruel eaten around the 15th day of the first month |
木の芽漬け see styles |
konomezuke このめづけ kinomezuke きのめづけ |
(food term) pickled buds of chocolate vine, Japanese pepper tree, etc. |
Variations: |
akebi あけび |
(1) chocolate-vine (Akebia quinata); fiveleaf; fiveleaf akebia; (2) {food} fruit of the akebia |
機能性食品 see styles |
kinouseishokuhin / kinoseshokuhin きのうせいしょくひん |
functional food |
民以食為天 民以食为天 see styles |
mín yǐ shí wéi tiān min2 yi3 shi2 wei2 tian1 min i shih wei t`ien min i shih wei tien |
Food is the God of the people. (idiom); People view food as the primary need.; Food first, ethical niceties second |
氷頭なます see styles |
hizunamasu ひずなます |
(food term) thinly-sliced salmon head cartilage and daikon seasoned with vinegar |
江戸前ずし see styles |
edomaezushi えどまえずし |
(food term) Edo-style sushi (usu. nigirizushi) |
江戸前寿司 see styles |
edomaezushi えどまえずし |
(food term) Edo-style sushi (usu. nigirizushi) |
油ギッシュ see styles |
aburagisshu あぶらギッシュ |
(noun or adjectival noun) (1) (slang) oily (of face, hair etc.); (2) (slang) oily (of food) |
油で揚げる see styles |
aburadeageru あぶらであげる |
(exp,v1) {food} to deep-fry in oil |
液体に浸す see styles |
ekitainihitasu えきたいにひたす |
(exp,v5s) to dunk (e.g. food in a drink); to dip |
Variations: |
tanmi たんみ |
{food} light flavor |
渡韓ごっこ see styles |
tokangokko とかんごっこ |
staying at home or a hotel with friends while doing things associated with South Korea (e.g. eating Korean food, listening to K-pop, watching Korean dramas); pretend South Korea trip |
Variations: |
uumen; uumen; unmen / umen; umen; unmen うーめん; ううめん; うんめん |
{food} (See 素麺・そうめん) type of sōmen made without added oil; specialty of Miyagi prefecture, usu. eaten in broth, esp. warm in winter |
濃い口醤油 see styles |
koikuchishouyu / koikuchishoyu こいくちしょうゆ |
(food term) dark soy sauce; regular soy sauce |
炊き合わせ see styles |
takiawase たきあわせ |
food (meat, fish, vegetables, etc.) cooked separately but served together on one dish |
炭火焼き肉 see styles |
sumibiyakiniku すみびやきにく |
(food term) charcoal-grilled yakiniku |
烏賊フライ see styles |
ikafurai; ikafurai いかフライ; イカフライ |
(kana only) {food} fried squid; calamari |
無国籍料理 see styles |
mukokusekiryouri / mukokusekiryori むこくせきりょうり |
international cooking; international cuisine; fusion food |
無発酵パン see styles |
muhakkoupan / muhakkopan むはっこうパン |
{food} (See 種無しパン) unleavened bread |
焼きあがる see styles |
yakiagaru やきあがる |
(v5r,vi) to be baked (food term); to be printed (photos); to be fired (pottery) |
焼きしゃけ see styles |
yakishake やきしゃけ |
(food term) cooked salmon |
焼き上がる see styles |
yakiagaru やきあがる |
(v5r,vi) to be baked (food term); to be printed (photos); to be fired (pottery) |
Variations: |
jukuso じゅくそ |
{Buddh;food} sarpis (type of butter) |
熱盛りそば see styles |
atsumorisoba あつもりそば |
(food term) warm soba noodles (esp. for dipping, either served after being boiled, or cooled and then rewarmed) |
熱盛り蕎麦 see styles |
atsumorisoba あつもりそば |
(food term) warm soba noodles (esp. for dipping, either served after being boiled, or cooled and then rewarmed) |
特欹拏伽陀 特欹拿伽陀 see styles |
tè yīn á qié tuó te4 yin1 a2 qie2 tuo2 t`e yin a ch`ieh t`o te yin a chieh to tokidakada |
dakṣiṇāgāthā, a song offering, or expression of gratitude by a monk for food or gifts. |
Variations: |
magarimochii / magarimochi まがりもちい |
{food} pastry made of dough pulled into various shapes and fried |
生イースト see styles |
namaiisuto / namaisuto なまイースト |
{food} fresh yeast |
生きのいい see styles |
ikinoii; ikinoii / ikinoi; ikinoi いきのいい; イキのいい |
(exp,adj-ix) (kana only) (See イキがいい) very fresh (e.g. food) |
Variations: |
shouso / shoso しょうそ |
{Buddh;food} freshly curdled butter |
生鮮食料品 see styles |
seisenshokuryouhin / sesenshokuryohin せいせんしょくりょうひん |
perishable food; perishables |
異生羝羊心 异生羝羊心 see styles |
yì shēng dī yáng xīn yi4 sheng1 di1 yang2 xin1 i sheng ti yang hsin ishō teiyō shin |
Common 'butting goat', or animal, propensities for food and lust. |
盛りつける see styles |
moritsukeru もりつける |
(transitive verb) to dish up; to arrange food (on a plate) |
盛り付ける see styles |
moritsukeru もりつける |
(transitive verb) to dish up; to arrange food (on a plate) |
盛り合わせ see styles |
moriawase もりあわせ |
assortment (of food); assorted dishes; combination platter |
Variations: |
isobe いそべ |
(1) seashore; beach; (2) (See 磯辺揚げ) food wrapped in nori |
神戸ビーフ see styles |
koubebiifu / kobebifu こうべビーフ |
{food} (See 神戸牛・1) Kobe beef |
章魚小丸子 章鱼小丸子 see styles |
zhāng yú xiǎo wán zi zhang1 yu2 xiao3 wan2 zi5 chang yü hsiao wan tzu |
takoyaki (octopus dumpling), a Japanese snack food |
粉吹きいも 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) |
Variations: |
soshoku; sojiki(ok) そしょく; そじき(ok) |
(n,vs,vi) simple diet; plain food; simple food; frugal meal |
糠味噌漬け see styles |
nukamisozuke ぬかみそづけ |
(food term) vegetables pickled in salted rice-bran paste |
紅葉おろし see styles |
momijioroshi もみじおろし |
(1) (food term) (kana only) grated daikon and chili; whole daikon with a chili notched inside and then grated together; (2) (food term) (kana only) grated daikon and carrot |
脂ギッシュ see styles |
aburagisshu あぶらギッシュ |
(noun or adjectival noun) (1) (slang) oily (of face, hair etc.); (2) (slang) oily (of food) |
舌が肥える see styles |
shitagakoeru したがこえる |
(exp,v1) (See 口が肥える) to be particular about one's food; to have a discriminating palate |
Variations: |
zuiki ずいき |
{food} (See 芋がら・いもがら) taro stem |
Variations: |
kikunamasu きくなます |
{food} (See 膾・なます,菊花膾) boiled chrysanthemum petals pickled in vinegar |
落としぶた see styles |
otoshibuta おとしぶた |
lid resting directly on food; wooden drop-lid for simmering |
Variations: |
konnyaku; konnyaku こんにゃく; コンニャク |
(1) (kana only) konnyaku (Amorphophallus konjac); konjac; devil's tongue; (2) (kana only) {food} konnyaku jelly; konjac jelly; devil's tongue jelly |
讃岐うどん see styles |
sanukiudon さぬきうどん |
(food term) Sanuki udon; thick udon from Kagawa prefecture |
赤センマイ see styles |
akasenmai あかセンマイ |
{food} (See 第四胃,ギアラ) reed tripe; beef abomasum |
超加工食品 see styles |
choukakoushokuhin / chokakoshokuhin ちょうかこうしょくひん |
{food} ultra-processed food; UPF |
轉基因食品 转基因食品 see styles |
zhuǎn jī yīn shí pǐn zhuan3 ji1 yin1 shi2 pin3 chuan chi yin shih p`in chuan chi yin shih pin |
genetically modified (GM) food |
辛子明太子 see styles |
karashimentaiko からしめんたいこ |
{food} (See 明太子) salted cod roe flavored with red pepper |
通夜見舞い see styles |
tsuyamimai つやみまい |
sending food to someone's house on the night of a wake |
釜揚げ饂飩 see styles |
kamaageudon / kamageudon かまあげうどん |
(food term) straight-from-the-pot udon; udon noodles pulled straight from the pot and served in the hot water used for boiling (traditionally without being soaked in cold water), eaten by dipping in sauce |
集団食中毒 see styles |
shuudanshokuchuudoku / shudanshokuchudoku しゅうだんしょくちゅうどく |
mass food poisoning |
Variations: |
wantan ワンタン |
(kana only) {food} wonton (Chinese dumpling) (chi: wantan); won ton; wantan; wanton; wuntun |
食いつなぐ see styles |
kuitsunagu くいつなぐ |
(v5g,vi) (1) to ration out and survive on (some food); (2) to eke out a living |
食い伸ばす see styles |
kuinobasu くいのばす |
(Godan verb with "su" ending) to keep alive on; to stretch food to make ends meet |
食い延ばす see styles |
kuinobasu くいのばす |
(Godan verb with "su" ending) to keep alive on; to stretch food to make ends meet |
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.
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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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