There are 132 total results for your daikon search. I have created 2 pages of results for you. Each page contains 100 results...
12>| Characters | Pronunciation Romanization |
Simple Dictionary Definition |
繊 see styles |
xiān xian1 hsien sen せん |
Japanese variant of 纖|纤 (1) (abbreviation) (See 繊蘿蔔) daikon julienne; julienned daikon; (numeric) (2) one ten-millionth |
葖 see styles |
tū tu1 t`u tu |
radish; daikon; Taiwan pr. [tu2] |
霙 see styles |
yīng ying1 ying mizore みぞれ |
sleet; snowflakes (1) (kana only) sleet; (2) (kana only) daikon shavings; grated daikon; (3) (kana only) shaved ice topped with honey; (female given name) Mizore |
お田 see styles |
oden おでん |
(food term) (kana only) oden; dish of various ingredients, e.g. egg, daikon, potato, chikuwa, konnyaku, etc. stewed in soy-flavored dashi |
乾葉 干叶 see styles |
gān yè gan1 ye4 kan yeh hiba ひば |
dried leaf dried leaves; dried daikon leaves |
切干 see styles |
kiriboshi きりぼし |
dried daikon strips |
割干 see styles |
wariboshi わりぼし |
strips of daikon sliced the long way and dried |
大根 see styles |
daikon(p); daiko; daikon だいこん(P); だいこ; ダイコン |
(noun - becomes adjective with の) (1) daikon (variety of large white Oriental radish, Raphanus sativus var. longipinnatus); (noun - becomes adjective with の) (2) (abbreviation) (See 大根役者) ham actor; (female given name) Daikon |
巻煎 see styles |
kenchan けんちん kenchiin / kenchin けんちゃん |
(1) fried finely minced daikon, great burdock, carrot and shiitake mushrooms wrapped with crumbled tofu in dried beancurd and deep-fried; (2) (abbreviation) Japanese tofu and vegetable chowder; (3) (archaism) black soybean sprouts fried in sesame seed oil wrapped in dried beancurd and stewed |
巻繊 see styles |
kenchan けんちん kenchiin / kenchin けんちゃん |
(1) fried finely minced daikon, great burdock, carrot and shiitake mushrooms wrapped with crumbled tofu in dried beancurd and deep-fried; (2) (abbreviation) Japanese tofu and vegetable chowder; (3) (archaism) black soybean sprouts fried in sesame seed oil wrapped in dried beancurd and stewed |
干菜 see styles |
hoshina ほしな |
dried leaves (esp. of daikon and turnip) |
干葉 see styles |
kanba かんば |
dried leaves; dried daikon leaves; (surname) Kanba |
御田 see styles |
mita みた |
(food term) (kana only) oden; dish of various ingredients, e.g. egg, daikon, potato, chikuwa, konnyaku, etc. stewed in soy-flavored dashi; (surname) Mita |
沢庵 see styles |
takuan; takuwan たくあん; たくわん |
(abbreviation) (kana only) (See 沢庵漬け) pickled daikon radish; (surname) Takuan |
清白 see styles |
qīng bái qing1 bai2 ch`ing pai ching pai seihaku / sehaku せいはく |
pure; innocent (obscure) daikon (variety of large white Oriental radish, Raphanus sativus var. longipinnatus) (primarily used in context of the seven spring herbs); (given name) Seihaku |
濃餅 see styles |
noppei / noppe のっぺい noppe のっぺ |
soup with fried tofu, shiitake mushrooms, carrots, sweet potatoes and daikon flavored with salt or soy sauce and thickened with potato starch |
能平 see styles |
yoshiyasu よしやす |
soup with fried tofu, shiitake mushrooms, carrots, sweet potatoes and daikon flavored with salt or soy sauce and thickened with potato starch; (given name) Yoshiyasu |
茎漬 see styles |
kukizuke くきづけ |
salt pickling of a turnip or daikon, incl. leaves and stalk |
薬味 see styles |
yakumi やくみ |
condiment (e.g. grated or chopped topping such as daikon, wasabi, ginger, green onion, red pepper); spice |
蘿蔔 萝卜 see styles |
luó bo luo2 bo5 lo po rafuku らふく suzushiro すずしろ |
radish (Raphanus sativus), esp. white radish 白蘿蔔|白萝卜[bai2 luo2 bo5]; CL:個|个[ge4],根[gen1] (obscure) daikon (variety of large white Oriental radish, Raphanus sativus var. longipinnatus) (primarily used in context of the seven spring herbs) |
辛物 see styles |
karamono; karamon からもの; からもん |
(1) (からもの only) (usu. 辛いもの, etc.) spicy food; (2) (archaism) (feminine speech) (secret language of court ladies) daikon |
黑輪 黑轮 see styles |
hēi lún hei1 lun2 hei lun |
oden, Japanese dish made with boiled eggs, processed fish cakes, daikon radish, tofu etc in a kelp-based broth |
丸干し see styles |
maruboshi まるぼし |
whole dried small fish; whole dried daikon |
乾し菜 see styles |
hoshina ほしな |
dried leaves (esp. of daikon and turnip) |
切干し see styles |
kiriboshi きりぼし |
dried daikon strips |
割干し see styles |
wariboshi わりぼし |
strips of daikon sliced the long way and dried |
千六本 see styles |
senroppon せんろっぽん seroppou / seroppo せろっぽう |
julienne (esp. of daikon); long, thin strips |
夏大根 see styles |
natsudaikon なつだいこん |
summer daikon |
大根谷 see styles |
daikonya だいこんや |
(surname) Daikon'ya |
干し菜 see styles |
hoshina ほしな |
dried leaves (esp. of daikon and turnip) |
干菜湯 see styles |
hoshinayu ほしなゆ |
(rare) bath of dried leaves (esp. daikon and turnip) |
桂剥き see styles |
katsuramuki かつらむき |
(kana only) rotary cutting; thinly slicing into a long strip (e.g. daikon, carrot, wood for plywood, etc.) |
氷頭膾 see styles |
hizunamasu ひずなます |
(food term) thinly-sliced salmon head cartilage and daikon seasoned with vinegar |
氷頭鱠 see styles |
hizunamasu ひずなます |
(food term) thinly-sliced salmon head cartilage and daikon seasoned with vinegar |
沢庵漬 see styles |
takuanzuke たくあんづけ |
pickled daikon (radish) |
濃餅汁 see styles |
noppeijiru / noppejiru のっぺいじる |
soup with fried tofu, shiitake mushrooms, carrots, sweet potatoes and daikon flavored with salt or soy sauce and thickened with potato starch |
白蘿蔔 白萝卜 see styles |
bái luó bo bai2 luo2 bo5 pai lo po |
white radish; daikon; Raphanus sativus longipinnatus |
繊六本 see styles |
senroppon せんろっぽん |
julienne (esp. of daikon); long, thin strips |
繊蘿蔔 see styles |
senrofu せんろふ |
(rare) (See 千六本) daikon julienne; julienned daikon |
能平汁 see styles |
noppeijiru / noppejiru のっぺいじる |
soup with fried tofu, shiitake mushrooms, carrots, sweet potatoes and daikon flavored with salt or soy sauce and thickened with potato starch |
茎漬け see styles |
kukizuke くきづけ |
salt pickling of a turnip or daikon, incl. leaves and stalk |
薩摩汁 see styles |
satsumajiru さつまじる |
miso soup with pork or chicken (originally boned chicken chunks) with daikon, carrots, great burdock or sweet potatoes; meat chowder |
関東煮 see styles |
kantoni かんとに kantoudaki / kantodaki かんとだき |
oden; dish of various ingredients, e.g. egg, daikon, potato, chikuwa, konnyaku, etc. stewed in soy-flavored dashi |
關東煮 关东煮 see styles |
guān dōng zhǔ guan1 dong1 zhu3 kuan tung chu |
oden, Japanese dish made with boiled eggs, processed fish cakes, daikon radish, tofu etc in a kelp-based broth |
霙和え see styles |
mizoreae みぞれあえ |
(food term) seasoning of grated daikon with soy and vinegar, usu. for fish or vegetables |
鰤大根 see styles |
buridaikon ぶりだいこん |
(food term) yellowtail and daikon cooked with soy sauce |
カクテキ see styles |
kakuteki カクテキ |
cubed daikon kimchi (kor: kkakdugi) |
タイゴン see styles |
daikon ダイコン |
(colloquialism) (abbreviation) (See ダイビングコンピュータ) dive computer |
チキンム see styles |
chikinmu チキンム |
{food} diced, pickled daikon (eaten as an accompaniment to fried chicken) (kor: chikinmu) |
はりはり see styles |
harihari はりはり |
thin, dried strips of daikon soaked in vinegar and other flavorings |
ぶり大根 see styles |
buridaikon ぶりだいこん |
(food term) yellowtail and daikon cooked with soy sauce |
ほろほろ see styles |
horohoro ほろほろ |
(adv,adv-to) (1) (onomatopoeic or mimetic word) by ones and twos; (adv,adv-to) (2) (onomatopoeic or mimetic word) (See はらはら・2,ぼろぼろ・3) tears or flower petals falling quietly; (adv,adv-to) (3) (onomatopoeic or mimetic word) gurgling bird sound; (adv,adv-to) (4) (onomatopoeic or mimetic word) falling apart; crumbling; melting (in one's mouth); (5) {food} dish made from fiveleaf aralia sprouts, pickled daikon, walnuts, etc. |
下し大根 see styles |
oroshidaikon おろしだいこん |
grated radish; grated daikon |
下ろし酢 see styles |
oroshizu おろしず |
grated daikon mixed with flavoured vinegar |
切り乾し see styles |
kiriboshi きりぼし |
dried daikon strips |
切り干し see styles |
kiriboshi きりぼし |
dried daikon strips |
切干大根 see styles |
kiriboshidaikon きりぼしだいこん |
thinly sliced and dried strips of daikon |
割り干し see styles |
wariboshi わりぼし |
strips of daikon sliced the long way and dried |
割干大根 see styles |
wariboshidaikon わりぼしだいこん |
strips of daikon sliced the long way and dried |
卸したて see styles |
oroshitate おろしたて |
(can be adjective with の) (kana only) freshly-grated (e.g. daikon) |
卸し和え see styles |
oroshiae おろしあえ |
(food term) seasoning of grated daikon with soy and vinegar, usually for fish or vegetables |
卸し大根 see styles |
oroshidaikon おろしだいこん |
grated radish; grated daikon |
卸し立て see styles |
oroshitate おろしたて |
(can be adjective with の) (kana only) freshly-grated (e.g. daikon) |
大根卸し see styles |
daikonoroshi だいこんおろし daikooroshi だいこおろし |
grated daikon; daikon grater |
大根焚き see styles |
daikotaki; daikondaki だいこたき; だいこんだき |
daikon-offering ceremony (Ryotokuji temple, Kyoto) |
春の七草 see styles |
harunonanakusa はるのななくさ |
(exp,n) (See 秋の七草) seven vernal flowers (Java water dropwort, shepherd's purse, Jersey cudweed, common chickweed, Japanese nipplewort, turnip, and daikon) |
桜島大根 see styles |
sakurajimadaikon さくらじまだいこん |
Sakurajima daikon (the largest variety of radish in the world) |
沢庵漬け see styles |
takuanzuke たくあんづけ |
pickled daikon (radish) |
浅漬大根 see styles |
asazukedaikon あさづけだいこん |
{food} (See べったら漬,麹・こうじ) half-dried daikon, salted and picked in kōji |
紅葉卸し 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 |
練馬大根 see styles |
nerimadaikon ねりまだいこん |
variety of long, columnar daikon; Nerima daikon |
蘿蔔絲餅 see styles |
luó bo sī bǐng luo2 bo5 si1 bing3 lo po ssu ping |
shredded daikon pie |
貝割れ菜 see styles |
kaiwarena かいわれな |
(See 穎割れ大根・かいわれだいこん) white radish sprouts; daikon sprouts |
関東炊き see styles |
kantoudaki / kantodaki かんとだき |
oden; dish of various ingredients, e.g. egg, daikon, potato, chikuwa, konnyaku, etc. stewed in soy-flavored dashi |
関東煮き see styles |
kantoudaki / kantodaki かんとだき |
oden; dish of various ingredients, e.g. egg, daikon, potato, chikuwa, konnyaku, etc. stewed in soy-flavored dashi |
風呂吹き see styles |
furofuki ふろふき |
boiled daikon (or turnip, etc.) eaten hot with miso |
いぶり漬け see styles |
iburizuke いぶりづけ |
{food} (See 燻りがっこ) smoked daikon pickles (famous product of Akita Prefecture) |
おろし和え see styles |
oroshiae おろしあえ |
(food term) seasoning of grated daikon with soy and vinegar, usually for fish or vegetables |
おろし立て see styles |
oroshitate おろしたて |
(can be adjective with の) (kana only) freshly-grated (e.g. daikon) |
たくあん漬 see styles |
takuanzuke たくあんづけ |
pickled daikon (radish) |
はりはり漬 see styles |
hariharizuke はりはりづけ |
thin, dried strips of daikon soaked in vinegar and other flavorings |
べったら漬 see styles |
bettarazuke べったらづけ |
(food term) daikon pickled in salted rice yeast |
みぞれ和え see styles |
mizoreae みぞれあえ |
(food term) seasoning of grated daikon with soy and vinegar, usu. for fish or vegetables |
下ろし和え see styles |
oroshiae おろしあえ |
(food term) seasoning of grated daikon with soy and vinegar, usually for fish or vegetables |
切干し大根 see styles |
kiriboshidaikon きりぼしだいこん |
thinly sliced and dried strips of daikon |
割干し大根 see styles |
wariboshidaikon わりぼしだいこん |
strips of daikon sliced the long way and dried |
大根おろし see styles |
daikonoroshi だいこんおろし daikooroshi だいこおろし |
grated daikon; daikon grater |
大根下シ沢 see styles |
daikonoroshizawa だいこんおろしざわ |
(place-name) Daikon'oroshizawa |
Variations: |
kenchin; kenchan; kenchiin / kenchin; kenchan; kenchin けんちん; けんちゃん; けんちぇん |
(1) fried finely minced daikon, great burdock, carrot and shiitake mushrooms wrapped with crumbled tofu in dried beancurd and deep-fried; (2) (abbreviation) (See 巻繊汁) Japanese tofu and vegetable chowder; (3) (archaism) (orig. meaning) black soybean sprouts fried in sesame seed oil wrapped in dried beancurd and stewed |
Variations: |
hiba ひば |
dried leaves; dried daikon leaves |
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 |
燻りがっこ see styles |
iburigakko いぶりがっこ |
(kana only) smoked daikon pickles (famous product of Akita Prefecture) |
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 |
Variations: |
noppei; noppe / noppe; noppe のっぺい; のっぺ |
soup with fried tofu, shiitake mushrooms, carrots, sweet potatoes and daikon flavored with salt or soy sauce and thickened with potato starch |
Variations: |
suzushiro; rafuku(蘿蔔) すずしろ; らふく(蘿蔔) |
(rare) (See 大根・1,春の七草) daikon (variety of large white Oriental radish, Raphanus sativus var. longipinnatus) |
おろしポン酢 see styles |
oroshiponzu おろしポンず |
ponzu mixed with grated daikon |
たくあん漬け see styles |
takuanzuke たくあんづけ |
pickled daikon (radish) |
はりはり漬け see styles |
hariharizuke はりはりづけ |
thin, dried strips of daikon soaked in vinegar and other flavorings |
べったら漬け see styles |
bettarazuke べったらづけ |
(food term) daikon pickled in salted rice yeast |
モミジオロシ see styles |
momijioroshi モミジオロシ |
(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 |
Entries with 2nd row of characters: The 2nd row is Simplified Chinese.
This page contains 100 results for "daikon" 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
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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).
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