There are 748 total results for your meat search. I have created 8 pages of results for you. Each page contains 100 results...
<12345678>| Characters | Pronunciation Romanization |
Simple Dictionary Definition |
人口肉 see styles |
jinkouniku / jinkoniku じんこうにく |
(1) meat analogue; meat substitute; (2) cultured meat; lab-grown meat |
人工肉 see styles |
jinkouniku / jinkoniku じんこうにく |
(1) meat analogue; meat substitute; (2) cultured meat; lab-grown meat |
付合せ see styles |
tsukeawase つけあわせ |
garnish (e.g. vegetables with a meat dish); trimmings; fixings; relish |
代替肉 see styles |
daitainiku だいたいにく |
(See 代用肉・だいようにく・1) meat substitute; meat analogue; fake meat |
代用肉 see styles |
daiyouniku / daiyoniku だいようにく |
(1) meat substitute; meat analogue; (2) cheaper meat used in place of beef or pork |
切り身 see styles |
kirimi きりみ |
cut; slice (meat, fish); fillet |
切肉刀 see styles |
qiē ròu dāo qie1 rou4 dao1 ch`ieh jou tao chieh jou tao |
meat cleaver |
切落し see styles |
kiriotoshi きりおとし |
(1) leftover pieces (when slicing meat, fish, cake, etc.); end pieces; (2) clipping |
剥き身 see styles |
mukimi むきみ sukimi すきみ |
shellfish removed from the shell; (1) (food term) thin slice of meat or fish; (2) (food term) (archaism) briefly salt-pickled fish slice |
加工肉 see styles |
kakouniku / kakoniku かこうにく |
processed meat |
加薬飯 see styles |
kayakumeshi かやくめし |
(ksb:) {food} (See 加薬御飯) casserole of rice, fish or meat, and vegetables |
午餐肉 see styles |
wǔ cān ròu wu3 can1 rou4 wu ts`an jou wu tsan jou |
canned luncheon meat; Spam |
南蛮漬 see styles |
nanbanzuke なんばんづけ |
roasted or deep-fried fish or meat, marinated in a spicy sauce |
咕咾肉 see styles |
gū lǎo ròu gu1 lao3 rou4 ku lao jou |
sweet and sour meat (pork) |
咕嚕肉 咕噜肉 see styles |
gū lū ròu gu1 lu1 rou4 ku lu jou |
sweet and sour meat (pork) |
圧着肉 see styles |
acchakuniku あっちゃくにく |
(See 成型肉) restructured meat; restructured steak |
培養肉 see styles |
baiyouniku / baiyoniku ばいようにく |
cultured meat; lab-grown meat; in-vitro meat; clean meat |
大切り see styles |
oogiri おおぎり |
(1) large cut (e.g. of meat); (2) last piece of the day's programme; last act of a play; comic dialogue as the last item in vaudeville, music hall, etc. |
大豆肉 see styles |
daizuniku だいずにく |
(See ソイミート,大豆ミート) soy meat |
幕の内 see styles |
makunouchi / makunochi まくのうち |
(1) (abbreviation) (See 幕の内弁当) box lunch (containing rice and 10-15 small portions of fish, meat, and vegetables); (2) {sumo} (See 幕内) makunouchi; makuuchi; top division (of professional sumo); (3) intermission (between acts); interlude; (place-name) Makunouchi |
干し肉 see styles |
hoshiniku ほしにく |
dried meat; jerky |
廢前教 废前教 see styles |
fèi qián jiào fei4 qian2 jiao4 fei ch`ien chiao fei chien chiao hai zenkyō |
The discarding of previous rules in the Nirvāṇa Sūtra, e.g. previously monks were allowed the three kinds of clean meat; in this sūtra all are forbidden. |
抱き身 see styles |
dakimi だきみ |
(food term) breast meat (poultry, esp. duck) |
挽き肉 see styles |
hikiniku ひきにく |
minced meat; ground meat |
擂り身 see styles |
surimi すりみ |
surimi; minced fish (or meat) mashed into a paste |
攞都迦 see styles |
luó luǒ dū jiā luo2 luo3 du1 jia1 lo lo tu chia ratoka |
laḍḍuka, a cake, or sweet meat, identified with the 歡喜丸 joybuns, q.v. |
油かす see styles |
aburakasu あぶらかす |
(1) oil cake (fertilizer made of oily vegetable dregs); (2) (food term) deep-fried meat (esp. beef offal) resembling a pork rind |
治部煮 see styles |
jibuni じぶに |
duck meat stew (dish from Ishikawa prefecture) |
涮鍋子 涮锅子 see styles |
shuàn guō zi shuan4 guo1 zi5 shuan kuo tzu |
hot pot; a dish where thinly sliced meat and vegetables are boiled briefly in a broth and then served with dipping sauces |
溫體肉 温体肉 see styles |
wēn tǐ ròu wen1 ti3 rou4 wen t`i jou wen ti jou |
meat that is not refrigerated after the animal is slaughtered |
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 |
照り焼 see styles |
teriyaki てりやき |
teriyaki (meat or fish marinated in sweet soy sauce and broiled) |
照焼き see styles |
teriyaki てりやき |
teriyaki (meat or fish marinated in sweet soy sauce and broiled) |
煮凍り see styles |
nikogori にこごり |
jellied fish or meat broth |
煮凝り see styles |
nikogori にこごり |
jellied fish or meat broth |
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. |
生臭物 see styles |
namagusamono なまぐさもの |
meat and fish (forbidden to monks) |
甲羅蒸 see styles |
kouramushi / koramushi こうらむし |
crab meat mixed with vegetables and egg yolk, steamed inside its shell |
畑の肉 see styles |
hatakenoniku はたけのにく |
(exp,n) (1) (See 大豆) soya bean; soybean; (exp,n) (2) soy meat |
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 |
米粉肉 see styles |
mǐ fěn ròu mi3 fen3 rou4 mi fen jou |
rice flour meat |
粗びき see styles |
arabiki あらびき |
(can be adjective with の) coarsely ground (e.g. coffee, grain); minced (e.g. meat) |
粗挽き see styles |
arabiki あらびき |
(can be adjective with の) coarsely ground (e.g. coffee, grain); minced (e.g. meat) |
粗碾き see styles |
arabiki あらびき |
(can be adjective with の) coarsely ground (e.g. coffee, grain); minced (e.g. meat) |
精肉店 see styles |
seinikuten / senikuten せいにくてん |
meat shop; butcher's shop |
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) |
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 |
糠漬け see styles |
nukazuke ぬかづけ |
pickles made in brine and fermented rice bran (esp. vegetables, also meat, fish, eggs, etc.) |
結着肉 see styles |
kecchakuniku けっちゃくにく |
(See 成型肉) restructured meat; restructured steak |
絞肉機 绞肉机 see styles |
jiǎo ròu jī jiao3 rou4 ji1 chiao jou chi |
meat grinder |
Variations: |
shishi しし |
(See 肉・にく・2) flesh (esp. of an animal); meat |
肉まん see styles |
nikuman にくまん |
(abbreviation) manju (steamed bun) with meat filling |
肉切り see styles |
nikukiri にくきり |
(abbreviation) (See 肉切り包丁) carving knife; butcher's knife; cleaver; meat chopper |
肉叩き see styles |
nikutataki にくたたき |
meat tenderizer; meat mallet |
肉夾饃 肉夹馍 see styles |
ròu jiā mó rou4 jia1 mo2 jou chia mo |
lit. meat wedged in steamed bun; "Chinese burger"; sliced meat sandwich popular in north China |
肉料理 see styles |
nikuryouri / nikuryori にくりょうり |
meat dish |
肉湯麵 肉汤面 see styles |
ròu tāng miàn rou4 tang1 mian4 jou t`ang mien jou tang mien |
noodles in meat soup |
肉用種 see styles |
nikuyoushu / nikuyoshu にくようしゅ |
animal bred for its meat |
肉製品 see styles |
nikuseihin / nikusehin にくせいひん |
meat product |
肉饅頭 see styles |
nikumanjuu / nikumanju にくまんじゅう |
manjū (steamed bun) with meat filling |
肉骨粉 see styles |
nikukoppun にくこっぷん |
meat-and-bone meal; MBM |
茹で汁 see styles |
yudejiru ゆでじる |
broth left over after boiling meat, fish, vegetables, etc.; stock |
荒びき see styles |
arabiki あらびき |
(can be adjective with の) coarsely ground (e.g. coffee, grain); minced (e.g. meat) |
荒挽き see styles |
arabiki あらびき |
(can be adjective with の) coarsely ground (e.g. coffee, grain); minced (e.g. meat) |
蓋澆飯 盖浇饭 see styles |
gài jiāo fàn gai4 jiao1 fan4 kai chiao fan |
rice with meat and vegetables |
蕎麦飯 see styles |
sobameshi そばめし |
(kana only) soba and rice cooked together along with meat, vegetables, etc. on a metal plate |
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 |
薬食い see styles |
kusurigui くすりぐい |
winter-time practice of eating meat of animals such as boar and deer to ward off cold |
蟹みそ see styles |
kanimiso かにみそ |
(1) (kana only) brown meat (crab); miso-like paste found inside a crab's (and arthropods in general) intestinal area; (2) miso mixed with crab innards or scraps |
蟹味噌 see styles |
kanimiso かにみそ |
(1) (kana only) brown meat (crab); miso-like paste found inside a crab's (and arthropods in general) intestinal area; (2) miso mixed with crab innards or scraps |
蟹黃水 蟹黄水 see styles |
xiè huáng shuǐ xie4 huang2 shui3 hsieh huang shui |
crab roe; crab spawn; (used for crab meat in general) |
血合い see styles |
chiai ちあい |
meat of a fish (e.g. tuna) that is dark red with blood, usu. coming from the parts close to the spine |
血抜き see styles |
chinuki ちぬき |
(noun/participle) letting out blood prior to cooking; draining blood from meat, fish, etc. |
解ぐす see styles |
hogusu ほぐす |
(irregular okurigana usage) (transitive verb) (1) (kana only) to unravel; to untie; to untangle; to loosen; (2) to break into small pieces (of fish, meat, etc.); (3) to relax; to ease |
豬尾巴 猪尾巴 see styles |
zhū wěi ba zhu1 wei3 ba5 chu wei pa |
pig's tail (meat) |
赤身肉 see styles |
akaminiku あかみにく |
red meat; reddish meat |
連骨肉 连骨肉 see styles |
lián gǔ ròu lian2 gu3 rou4 lien ku jou |
chop; rib meat |
避風塘 避风塘 see styles |
bì fēng táng bi4 feng1 tang2 pi feng t`ang pi feng tang |
typhoon shelter (a cove where boats shelter from strong winds and rough seas, esp. in Hong Kong); (attributive) typhoon shelter-style, a cooking method associated with those who lived on boats in the coves, where crab, prawn or other meat is fried and flavored with spices and black beans |
部分肉 see styles |
bubunniku ぶぶんにく |
cut meat; meat parts |
釜めし see styles |
kamameshi かまめし |
rice, meat and vegetable dish served in a small pot |
食肉者 see styles |
shí ròu zhě shi2 rou4 zhe3 shih jou che |
to eat meat |
馬刺し see styles |
basashi ばさし |
horse-meat sashimi |
骨抜き see styles |
honenuki ほねぬき |
(noun - becomes adjective with の) (1) boning (fish or meat); deboning; (noun - becomes adjective with の) (2) watering down (a plan, bill, etc.); dilution; emasculation; (noun - becomes adjective with の) (3) taking the backbone out of; weakening |
鳥刺し see styles |
torisashi とりさし |
(1) catching birds (using a birdlime-covered pole); bird catcher; (2) slices of raw chicken meat; chicken sashimi |
鴨南蛮 see styles |
kamonanban かもなんばん |
{food} noodles with duck meat and Welsh onions |
鶏刺し see styles |
torisashi とりさし |
(1) catching birds (using a birdlime-covered pole); bird catcher; (2) slices of raw chicken meat; chicken sashimi |
鶏胸肉 see styles |
torimuneniku とりむねにく |
chicken breast meat |
麹漬け 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 |
あぶら身 see styles |
aburami あぶらみ |
fat meat |
あら挽き see styles |
arabiki あらびき |
(can be adjective with の) coarsely ground (e.g. coffee, grain); minced (e.g. meat) |
お好み焼 see styles |
okonomiyaki おこのみやき |
okonomiyaki; savoury pancake containing meat or seafood and vegetables |
カニカマ see styles |
kanikama カニカマ |
(kana only) imitation crab meat; crab sticks |
カニミソ see styles |
kanimiso カニミソ |
(1) (kana only) brown meat (crab); miso-like paste found inside a crab's (and arthropods in general) intestinal area; (2) miso mixed with crab innards or scraps |
クジラ肉 see styles |
kujiraniku クジラにく |
whale meat |
さくら肉 see styles |
sakuraniku さくらにく |
horse meat |
じいじい see styles |
jiijii / jiji じいじい |
(adverb) (1) (onomatopoeic or mimetic word) sizzle (sound of meat cooking); (adverb) (2) shrill droning of a cicada |
Entries with 2nd row of characters: The 2nd row is Simplified Chinese.
This page contains 100 results for "meat" 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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