There are 206 total results for your tofu search. I have created 3 pages of results for you. Each page contains 100 results...
123>| Characters | Pronunciation Romanization |
Simple Dictionary Definition |
狐 see styles |
hú hu2 hu kitsune(p); ketsune; kitsu(ok); kitsune きつね(P); けつね; きつ(ok); キツネ |
More info & calligraphy: Fox(1) (kana only) fox (esp. the red fox, Vulpes vulpes); (2) (kana only) fox (i.e. a sly person); (3) (kana only) (See 狐うどん・きつねうどん) soba or udon topped with deep-fried tofu; (4) (abbreviation) (kana only) (See きつね色) light brown; golden brown; (surname) Kitsunezaki A fox; seems to be used also for a jackal. |
鬆 松 see styles |
sōng song1 sung su す |
loose; to loosen; to relax; floss (dry, fluffy food product made from shredded, seasoned meat or fish, used as a topping or filling) (1) (kana only) cavity (in old root vegetables, tofu, metal casting, etc.); pore; hollow; bubble; blowhole; (can be adjective with の) (2) (kana only) porous; pithy; spongy |
冷奴 see styles |
lěng nú leng3 nu2 leng nu hiyayakko ひややっこ |
silken tofu served cold with various toppings (loanword from Japanese "hiyayakko") cold tofu |
腐乳 see styles |
fǔ rǔ fu3 ru3 fu ju funyuu; fuuruu; fuuruu / funyu; furu; furu ふにゅう; フールー; フウルウ |
pickled tofu {food} (See 豆腐乳) fermented tofu; furu |
豆腐 see styles |
dòu fu dou4 fu5 tou fu toufu / tofu とうふ |
tofu; bean curd tofu; bean-curd; (place-name) Toufu |
豆花 see styles |
dòu huā dou4 hua1 tou hua douhowa; toufa / dohowa; tofa ドウホワ; トウファ |
jellied tofu; soft bean curd {food} (See 豆腐花,豆腐脳) tofu pudding (chi: dòuhuā); soybean pudding; (female given name) Touka |
臭豆腐 see styles |
chòu dòu fu chou4 dou4 fu5 ch`ou tou fu chou tou fu choudoufu / chodofu チョウドウフ |
stinky tofu; strong-smelling preserved beancurd; fig. rough exterior but lovable person fermented tofu (chi: chòudòufu); stinky tofu; smelly tofu |
豆腐皮 see styles |
dòu fu pí dou4 fu5 pi2 tou fu p`i tou fu pi yuba ゆば |
tofu skin (made by drying the skin that forms on the surface of soymilk during cooking, and therefore not actually made from tofu) tofu skin; dried beancurd; delicacy made from the skin of gently boiled soybean milk |
豆腐花 see styles |
dòu fu huā dou4 fu5 hua1 tou fu hua toufa; toufaa; toofa; toofaa / tofa; tofa; toofa; toofa トウファ; トウファー; トーファ; トーファー |
jellied tofu; soft bean curd {food} tofu pudding (chi:); soybean pudding |
麻婆豆腐 see styles |
má pó dòu fǔ ma2 po2 dou4 fu3 ma p`o tou fu ma po tou fu maabodoufu / mabodofu マーボどうふ maaboodoufu / maboodofu マーボーどうふ |
mapo tofu; stir-fried beancurd in chili sauce (food term) mapo doufu (chi:); mapo tofu; spicy Sichuan dish of tofu and minced meat |
ちり see styles |
chiri ちり |
(See ちり鍋) dish of fish (meat, etc.), tofu, vegetables boiled together and served with ponzu dipping sauce; (place-name) Chili; (female given name) Chiri |
一丁 see styles |
icchou / iccho いっちょう |
(1) one sheet; one page; one leaf; (2) one block of tofu; one serving (in a restaurant); (3) (also written as 一挺, 一梃) one long and narrow thing (e.g. guns, scissors, spades, hoes, inksticks, palanquins, candles, jinrikishas, shamisen, oars, etc.); (4) one chō (unit of distance, 109.09 m); (5) one game; one task; (n,adv) (6) well then; come then |
刀布 see styles |
toufu / tofu とうふ |
(hist) (See 刀銭,布銭) bronze currency of ancient China (both spade-shaped coins and knife coins) |
刀風 刀风 see styles |
dāo fēng dao1 feng1 tao feng tōfū |
The wind that cuts all living beings to pieces—at the approach of a world-kalpa's end; also described as the disintegrating force at death. |
十府 see styles |
tofu とふ |
(surname) Tofu |
唐風 see styles |
toufuu; karafuu / tofu; karafu とうふう; からふう |
Chinese style |
嘲風 see styles |
toufuu / tofu とうふう |
(personal name) Toufū |
塗布 see styles |
tofu とふ |
(noun, transitive verb) (1) application (of ointment, etc.); (noun, transitive verb) (2) coating |
小揚 see styles |
koage こあげ |
(1) unloading a barge; (2) small pieces of fried tofu; (3) palanquin that carried guests to and from the red light district; (place-name) Koage |
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 |
巾着 see styles |
kinchaku きんちゃく |
(1) drawstring purse; money pouch; (2) {food} (See おでん) pouch of fried tofu stuffed with var. ingredients, used in oden; (3) (abbreviation) (See 腰巾着・1) hanger-on; follower; flunky; sycophant; (4) (archaism) unlicensed prostitute (Edo period) |
徒夫 see styles |
tofu とふ |
(given name) Tofu |
御壁 see styles |
okabe おかべ |
(archaism) (feminine speech) (secret language of court ladies) (See 豆腐) tofu |
御殻 see styles |
okara おから |
residue left after making tofu; bean curd lees |
揚げ see styles |
age あげ |
(1) (used in compounds) deep-frying; deep-fried food; (2) (abbreviation) (See 油揚げ・1) abura-age; thin deep-fried slices of tofu |
東風 东风 see styles |
dōng fēng dong1 feng1 tung feng kochi; toufuu; higashikaze; kochikaze / kochi; tofu; higashikaze; kochikaze こち; とうふう; ひがしかぜ; こちかぜ |
easterly wind; spring breeze; (fig.) revolutionary momentum; favorable circumstances east wind; spring wind; (surname) Higashikaze |
椀種 see styles |
wandane わんだね |
soup ingredients (esp. seafood, tofu, egg) |
油揚 see styles |
aburaage / aburage あぶらげ |
(1) (food term) fried tofu; (n,vs,adj-no) (2) fried in oil; frying in oil |
油皮 see styles |
yuba ゆば |
tofu skin; dried beancurd; delicacy made from the skin of gently boiled soybean milk |
湯波 see styles |
yuba ゆば |
tofu skin; dried beancurd; delicacy made from the skin of gently boiled soybean milk |
湯葉 see styles |
yuba ゆば |
tofu skin; dried beancurd; delicacy made from the skin of gently boiled soybean milk; (surname) Yuba |
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 |
田楽 see styles |
dengaku でんがく |
(1) ritual music and dancing in shrines and temples; (2) rice dance; rice festival; (3) (abbreviation) {food} (See 田楽焼き) tofu (or fish, etc.) baked and coated with miso; (4) (abbreviation) (See 田楽返し) turning something in the manner one would use to cook dengaku-tofu on both sides; (surname) Taraga |
登風 see styles |
toufuu / tofu とうふう |
(given name) Toufū |
白壁 see styles |
shirakabe; hakuheki しらかべ; はくへき |
(1) white plaster wall; (2) (しらかべ only) tofu; bean curd; (place-name, surname) Shirakabe |
白物 see styles |
shiromono しろもの |
(1) (abbreviation) white goods; large household electrical appliances; (2) (archaism) salt; tofu; white sake |
白玉 see styles |
bái yù bai2 yu4 pai yü hakugyoku はくぎょく |
white jade; tofu (by analogy) (rare) (See 白玉・しらたま・1) white gem; (surname) Shiratama |
白酢 see styles |
shirozu しろず |
(1) (See ホワイトビネガー,梅酢・うめず) white vinegar; plum vinegar made without perilla; (2) {food} dressing consisting of a dashi-diluted mixture of vinegar, ground sesame, tofu, sugar and salt |
稲荷 see styles |
inari いなり |
(1) (See 稲魂) Inari (god of harvests, Uka-no-Mitama); (2) Inari shrine; Fushimi Inari shrine (in Kyoto); (3) (See 狐・1) fox (said to be messengers of Inari); (4) (See 油揚げ・1) fried tofu (said to be a favourite food of foxes); (5) (abbreviation) (kana only) (See いなり寿司) inarizushi; (place-name) Touka |
等風 see styles |
toufuu / tofu とうふう |
(given name) Toufū |
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 |
豆冨 see styles |
toufu / tofu とうふ |
(irregular kanji usage) tofu; bean-curd |
豆富 see styles |
toufu / tofu とうふ |
(irregular kanji usage) tofu; bean-curd |
豆干 see styles |
dòu gān dou4 gan1 tou kan |
pressed tofu; dried tofu (ingredient of Chinese cuisine made by pressing, drying and flavoring tofu to produce a firm chewy block, typically cut into thin strips when preparing a dish) |
豆渣 see styles |
dòu zhā dou4 zha1 tou cha |
okara (i.e. soy pulp, a by-product of making soymilk or tofu) |
豆皮 see styles |
dòu pí dou4 pi2 tou p`i tou pi |
dried beancurd (tofu) |
豆菊 see styles |
dòu jú dou4 ju2 tou chü |
fried tofu skin (typically used as a hot pot ingredient) |
都不 see styles |
dū bù du1 bu4 tu pu tofu |
definitely not |
都府 see styles |
tofu とふ |
(obsolete) capital; city |
鴨鍋 see styles |
kamonabe かもなべ |
dish of duck meat cooked with cabbage, spring onions, tofu, etc. |
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 |
がんも see styles |
ganmo がんも |
(abbreviation) (See 雁擬き) deep-fried tofu mixed with thinly sliced vegetables |
ちり鍋 see styles |
chirinabe ちりなべ |
dish of fish (meat, etc.), tofu, vegetables boiled together and served with ponzu dipping sauce; pot used to cook such a dish |
冷や奴 see styles |
hiyayakko ひややっこ |
cold tofu |
凍豆腐 see styles |
shimidoufu / shimidofu しみどうふ kooridoufu / kooridofu こおりどうふ |
(1) frozen tofu; (2) dried bean curd |
卯の花 see styles |
unohana うのはな |
(1) bean curd lees; soybean pulp; refuse from tofu; (2) deutzia; Deutzia crenata; (surname) Unohana |
厚揚げ see styles |
atsuage あつあげ |
thick fried tofu |
唐芙蓉 see styles |
toufuyou / tofuyo とうふよう |
Okinawan-style fermented tofu |
奴豆腐 see styles |
yakkodoufu / yakkodofu やっこどうふ |
cubed tofu (often served cold) |
小揚げ see styles |
koage こあげ |
(1) unloading a barge; (2) small pieces of fried tofu; (3) palanquin that carried guests to and from the red light district |
島豆腐 see styles |
shimadoufu / shimadofu しまどうふ |
Okinawan-style tofu |
巻繊汁 see styles |
kenchinjiru けんちんじる |
Japanese tofu and vegetable chowder |
建長汁 see styles |
kenchinjiru けんちんじる |
Japanese tofu and vegetable chowder |
揚出し see styles |
agedashi あげだし |
(food term) lightly deep-fried (food, esp. tofu) |
搾り滓 see styles |
shiborikasu しぼりかす |
strained lees (e.g. sake, tofu); draff |
搾り粕 see styles |
shiborikasu しぼりかす |
strained lees (e.g. sake, tofu); draff |
新豆腐 see styles |
shindoufu; shintoufu / shindofu; shintofu しんどうふ; しんとうふ |
tofu made from freshly harvested soy beans |
氷豆腐 see styles |
kooridoufu / kooridofu こおりどうふ |
(1) frozen tofu; (2) dried bean curd |
油揚げ see styles |
aburaage / aburage あぶらげ |
(1) (food term) fried tofu; (n,vs,adj-no) (2) fried in oil; frying in oil |
油豆腐 see styles |
yóu dòu fu you2 dou4 fu5 yu tou fu |
fried tofu (cubes) |
湯豆腐 see styles |
yudoufu / yudofu ゆどうふ |
boiled tofu |
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 |
煎豆腐 see styles |
iridoufu / iridofu いりどうふ |
(irregular okurigana usage) boiled and seasoned tofu |
狐饂飩 see styles |
kitsuneudon きつねうどん |
(kana only) udon with deep-fried tofu |
白和え see styles |
shiraae / shirae しらあえ |
salad dressed with tofu, white sesame, and white miso |
白韲え see styles |
shiraae / shirae しらあえ |
salad dressed with tofu, white sesame, and white miso |
稲荷揚 see styles |
inariage いなりあげ |
fried tofu (aburage) used for inarizushi |
稲荷鮨 see styles |
inarizushi いなりずし |
(food term) sushi wrapped in fried tofu |
純豆腐 see styles |
sundodobu スンドゥブ |
(kana only) {food} sundubu (kor:); sundubu jjigae; soft tofu stew |
絞り滓 see styles |
shiborikasu しぼりかす |
strained lees (e.g. sake, tofu); draff |
絞り粕 see styles |
shiborikasu しぼりかす |
strained lees (e.g. sake, tofu); draff |
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 |
臭臭鍋 臭臭锅 see styles |
chòu chòu guō chou4 chou4 guo1 ch`ou ch`ou kuo chou chou kuo |
hot pot containing stinky tofu and other ingredients (Taiwanese dish) |
薄揚げ see styles |
usuage うすあげ |
deep-fried tofu |
豆腐乳 see styles |
dòu fu rǔ dou4 fu5 ru3 tou fu ju toufunyuu / tofunyu とうふにゅう |
fermented bean curd fermented tofu |
豆腐屋 see styles |
toufuya / tofuya とうふや |
tofu seller (maker); (place-name) Toufuya |
豆腐渣 see styles |
dòu fu zhā dou4 fu5 zha1 tou fu cha |
okara (i.e. soy pulp, a by-product of making soymilk or tofu) |
豆腐脳 see styles |
doufunao; toufunao / dofunao; tofunao ドウフナオ; トウフナオ |
{food} (See 豆花,豆腐花) tofu pudding (chi: dòufunǎo); soybean pudding |
豆腐腦 豆腐脑 see styles |
dòu fu nǎo dou4 fu5 nao3 tou fu nao |
jellied tofu; soft bean curd |
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 |
雁擬き see styles |
ganmodoki; ganmodoki がんもどき; ガンモドキ |
(kana only) {food} ganmodoki; fried tofu fritter made with vegetables |
雪花菜 see styles |
kirazu きらず |
residue left after making tofu; bean curd lees; (female given name) Kirazu |
飛竜子 see styles |
hirousu / hirosu ひろうす hiryouzu / hiryozu ひりょうず hiryuuzu / hiryuzu ひりゅうず |
(1) filhos (traditional Portuguese dessert) (por:); (2) (ksb:) deep-fried tofu mixed with thinly sliced vegetables |
飛竜頭 see styles |
hirousu / hirosu ひろうす hiryouzu / hiryozu ひりょうず hiryuuzu / hiryuzu ひりゅうず |
(1) filhos (traditional Portuguese dessert) (por:); (2) (ksb:) deep-fried tofu mixed with thinly sliced vegetables |
餅巾着 see styles |
mochikinchaku もちきんちゃく |
(See 巾着・きんちゃく・2) mochikinchaku; glutinous rice in a pouch of fried tofu, used in oden |
ごま豆腐 see styles |
gomadoufu / gomadofu ごまどうふ |
crushed sesame seeds boiled in water and chilled like tofu |
しぼり滓 see styles |
shiborikasu しぼりかす |
strained lees (e.g. sake, tofu); draff |
しぼり粕 see styles |
shiborikasu しぼりかす |
strained lees (e.g. sake, tofu); draff |
まめぶ汁 see styles |
mamebujiru まめぶじる |
{food} soup of dumplings filled with walnuts and brown sugar, boiled together with vegetables, tofu, etc. |
Entries with 2nd row of characters: The 2nd row is Simplified Chinese.
This page contains 100 results for "tofu" 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.
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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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