There are 1820 total results for your Rice search in the dictionary. I have created 19 pages of results for you. Each page contains 100 results...
<10111213141516171819>| Characters | Pronunciation Romanization |
Simple Dictionary Definition |
移り箸 see styles |
utsuribashi うつりばし |
(See 渡り箸) using one's chopsticks to jump from side dish to side dish without pausing to eat rice in between (a breach of etiquette) |
種もみ see styles |
tanemomi たねもみ |
seed rice |
稲こき see styles |
inekoki いねこき |
(1) rice threshing; (2) rice thresher |
稲むら see styles |
inamura いなむら |
stack of rice straw; rick; cock |
稲わら see styles |
inewara いねわら inawara いなわら |
rice straw; paddy straw |
稲刈り see styles |
inekari いねかり |
rice reaping; rice harvesting |
稲扱き see styles |
inekoki いねこき |
(1) rice threshing; (2) rice thresher |
稲掛け see styles |
inekake いねかけ |
drying rice on a rack; rack for drying rice |
稲熱病 see styles |
tounetsubyou / tonetsubyo とうねつびょう imochibyou / imochibyo いもちびょう |
rice blight; rice blast |
稲苅り see styles |
inekari いねかり |
rice reaping; rice harvesting |
稲象虫 see styles |
inezoumushi; inezoumushi / inezomushi; inezomushi いねぞうむし; イネゾウムシ |
(kana only) rice plant weevil (Echinocnemus squameus) |
空也餅 see styles |
kuuyamochi / kuyamochi くうやもち |
(See 餅・もち,餡・1) chunky mochi made with half-polished rice, stuffed with red bean paste |
立て箸 see styles |
tatebashi たてばし |
sticking chopsticks upright into a bowl of rice (a breach of etiquette) |
米ぬか see styles |
komenuka こめぬか |
rice bran |
米の飯 see styles |
komenomeshi こめのめし |
(exp,n) (1) cooked rice; (exp,n) (2) something one never grows tired of |
米パン see styles |
komepan こめパン |
{food} (See 米粉パン) rice bread |
米びつ see styles |
komebitsu こめびつ |
rice bin; breadwinner |
米みそ see styles |
komemiso こめみそ |
rice miso; miso fermented with malted rice |
米作り see styles |
komezukuri; kometsukuri こめづくり; こめつくり |
rice cultivation; rice farming |
米刺し see styles |
komesashi こめさし |
grain thief; tool for extracting rice from a bag for sampling |
米味噌 see styles |
komemiso こめみそ |
rice miso; miso fermented with malted rice |
米問屋 see styles |
komedonya; komedoiya(ok) こめどんや; こめどいや(ok) |
wholesale rice dealer |
米差し see styles |
komesashi こめさし |
grain thief; tool for extracting rice from a bag for sampling |
米市場 see styles |
beiichiba / bechiba べいいちば |
the rice market |
米搗き see styles |
kometsuki こめつき |
rice polishing |
米産地 see styles |
beisanchi / besanchi べいさんち |
rice-producing region |
米百俵 see styles |
komehyappyou / komehyappyo こめひゃっぴょう |
(expression) (idiom) kome hyappyō; (ideal of) enduring pain today for the sake of a better tomorrow; hundred sacks of rice |
米穀商 see styles |
beikokushou / bekokusho べいこくしょう |
rice dealer; rice merchant |
米粉肉 see styles |
mǐ fěn ròu mi3 fen3 rou4 mi fen jou |
rice flour meat |
米離れ see styles |
komebanare こめばなれ |
shift away from rice consumption; consumers losing interest in eating rice |
米騒動 see styles |
komesoudou / komesodo こめそうどう |
(hist) rice riot (esp. in 1890, 1897 and 1918) |
籾摺り see styles |
momizuri もみずり momisuri もみすり |
hulling rice |
籾擦り see styles |
momizuri もみずり momisuri もみすり |
hulling rice |
Variations: |
ara; ara あら; アラ |
(1) (kana only) (usu. アラ) remaining bony parts (of a fish after filleting); (2) (kana only) flaw (esp. of a person); fault; defect; (3) rice chaff; (prefix) (4) rough; (prefix) (5) crude; raw; natural; wild |
粥掻棒 see styles |
kayukakibou / kayukakibo かゆかきぼう |
wooden ladle or rod used to stir the rice porridge used in a kayaura divination |
粥飯僧 粥饭僧 see styles |
zhōu fàn sēng zhou1 fan4 seng1 chou fan seng shukuhan sō |
A rice-gruel monk, or gruel and rice monk, i.e. useless. |
精げる see styles |
shirageru しらげる |
(transitive verb) to polish (rice); to refine; to purify |
精白率 see styles |
seihakuritsu / sehakuritsu せいはくりつ |
degree of milling (of rice) |
精白米 see styles |
seihakumai / sehakumai せいはくまい |
polished rice; uncooked white rice |
精米所 see styles |
seimaijo / semaijo せいまいじょ |
rice(-cleaning) mill |
精米機 see styles |
seimaiki / semaiki せいまいき |
(See 精米) rice huller; rice polishing machine; rice pearling machine; rice sweeper; rice mill |
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 |
糝粉餅 see styles |
shinkomochi しんこもち |
rice flour dough |
糠味噌 see styles |
nukamiso ぬかみそ |
(food term) (kana only) salted rice-bran paste for pickling |
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.) |
糯米粉 see styles |
nuò mǐ fěn nuo4 mi3 fen3 no mi fen |
glutinous rice flour |
糯米糍 see styles |
nuò mǐ cí nuo4 mi3 ci2 no mi tz`u no mi tzu |
glutinous rice cake |
糯米糕 see styles |
nuò mǐ gāo nuo4 mi3 gao1 no mi kao |
glutinous rice cake; CL:塊|块[kuai4] |
糯米紙 糯米纸 see styles |
nuò mǐ zhǐ nuo4 mi3 zhi3 no mi chih |
rice paper; membrane of glutinous rice, used to wrap sweets etc |
紅葉袋 see styles |
momijibukuro もみじぶくろ |
rice-bran bag (used for scrubbing the skin when bathing) |
紅麴米 红曲米 see styles |
hóng qū mǐ hong2 qu1 mi3 hung ch`ü mi hung chü mi |
red yeast rice |
純米酒 see styles |
junmaishu じゅんまいしゅ |
junmai sake (sake in which the only ingredients are rice and yeast) |
純米酢 see styles |
junmaisu じゅんまいす |
pure rice vinegar |
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 |
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) |
緋目高 see styles |
himedaka; himedaka ひめだか; ヒメダカ |
(kana only) (See メダカ) himedaka; gold-colored breed of the Japanese rice fish (Oryzias latipes) |
美人腿 see styles |
měi rén tuǐ mei3 ren2 tui3 mei jen t`ui mei jen tui |
(Tw) (coll.) edible stem of Manchurian wild rice 菰[gu1], aka water bamboo |
羽長蝗 see styles |
hanenagainago はねながいなご |
rice grasshopper |
臘八節 腊八节 see styles |
là bā jié la4 ba1 jie2 la pa chieh |
Laba rice porridge festival, on the 8th day of the 12th lunar month |
臘八粥 腊八粥 see styles |
là bā zhōu la4 ba1 zhou1 la pa chou |
Laba congee, ceremonial rice porridge dish eaten on the 8th day of the 12th month in the Chinese calendar |
臼づく see styles |
usuzuku うすづく |
(transitive verb) (archaism) to pound (rice, etc.) |
臼搗く see styles |
usuzuku うすづく usutsuku うすつく |
(transitive verb) (archaism) to pound (rice, etc.) |
艾窩窩 艾窝窝 see styles |
ài wō wo ai4 wo1 wo5 ai wo wo |
glutinous rice cake with a sweet filling |
苗代時 see styles |
nawashirodoki なわしろどき |
(archaism) time to prepare a rice nursery |
若鳥丼 see styles |
wakadoridon わかどりどん |
young chicken on rice |
茭白筍 茭白笋 see styles |
jiāo bái sǔn jiao1 bai2 sun3 chiao pai sun |
edible stem of Manchurian wild rice 菰[gu1], aka water bamboo |
茶づけ see styles |
chazuke ちゃづけ |
(food term) chazuke; cooked rice with green tea poured on it |
茶わん see styles |
chawan ちゃわん |
rice bowl; tea cup; teacup |
茶漬け see styles |
chazuke ちゃづけ |
(food term) chazuke; cooked rice with green tea poured on it |
草団子 see styles |
kusadango くさだんご |
mugwort-flavored rice dumpling (flavoured) |
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 |
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. |
蒸し飯 see styles |
mushimeshi むしめし |
(1) steamed rice (esp. cold rice reheated by steaming it); (2) mochi rice with red beans steamed in a steaming basket; rice with red beans (eaten on celebratory occasions) |
蒸れる see styles |
mureru むれる |
(v1,vi) (1) to be steamed (properly, e.g. rice); (v1,vi) (2) to be stuffy; to grow musty; to get close; to become sweaty; to feel sticky; to moulder |
蓋澆飯 盖浇饭 see styles |
gài jiāo fàn gai4 jiao1 fan4 kai chiao fan |
rice with meat and vegetables |
蓬萊米 蓬莱米 see styles |
péng lái mǐ peng2 lai2 mi3 p`eng lai mi peng lai mi |
Taiwan round-grained glutinous rice (Japonica rice) |
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 |
Variations: |
komo こも |
(1) woven straw mat (orig. made of wild rice leaves); (2) (abbreviation) (See 薦被り・2) beggar; (3) (archaism) (See 真菰) Manchurian wild rice (Zizania latifolia) |
薯蕷粥 see styles |
imogayu いもがゆ |
(1) rice gruel with diced sweet potatoes; (2) gruel with ivy broth and finely minced Japanese yam served at large Imperial banquets |
藁しべ see styles |
warashibe わらしべ |
central stalk of a dried rice plant |
蛋包飯 蛋包饭 see styles |
dàn bāo fàn dan4 bao1 fan4 tan pao fan |
omurice, Japanese dish consisting of an omelet wrapped around fried rice and often topped with ketchup |
蛋炒飯 蛋炒饭 see styles |
dàn chǎo fàn dan4 chao3 fan4 tan ch`ao fan tan chao fan |
egg fried rice (made by stir-frying cold cooked rice with eggs and vegetables) |
螺螄粉 螺蛳粉 see styles |
luó sī fěn luo2 si1 fen3 lo ssu fen |
luosifen (rice noodles served in a broth made from river snails and pork bones, often seasoned with stinky fermented bamboo shoots) |
裏巻き see styles |
uramaki うらまき |
{food} (See 巻き寿司) makizushi with the rice on the outside |
親子丼 亲子丼 see styles |
qīn zǐ dòng qin1 zi3 dong4 ch`in tzu tung chin tzu tung oyakodon; oyakodonburi おやこどん; おやこどんぶり |
oyakodon, a donburi topped with chicken and egg (orthographic borrowing from Japanese) (1) oyakodon; chicken and egg on rice; (2) (vulgar) (slang) sexual relationship with both a mother and daughter |
豚めし see styles |
butameshi ぶためし |
pork with rice |
豬腳飯 猪脚饭 see styles |
zhū jiǎo fàn zhu1 jiao3 fan4 chu chiao fan |
pork-leg rice – either a Guangdong (Chaozhou-Shantou) specialty of braised pork leg over rice or the Thai-Chinese dish "khao kha mu" |
豬血糕 猪血糕 see styles |
zhū xiě gāo zhu1 xie3 gao1 chu hsieh kao |
pig's blood cake, popular as a snack in Taiwan, made from glutinous rice and pig's blood, typically coated in peanut powder and coriander and served with dipping sauces |
赤海老 see styles |
akaebi あかえび |
(kana only) whiskered velvet shrimp (Metapenaeopsis barbata); red rice prawn |
越光米 see styles |
yuè guāng mǐ yue4 guang1 mi3 yüeh kuang mi |
Koshihikari rice (variety of rice popular in Japan) |
輸入米 see styles |
yunyuumai / yunyumai ゆにゅうまい |
imported rice |
輸租田 see styles |
yusoden ゆそでん |
(hist) taxable rice field (ritsuryō system) |
追炊き see styles |
oidaki おいだき |
(noun/participle) (1) reheating bathwater; (2) boiling additional rice |
追焚き see styles |
oidaki おいだき |
(noun/participle) (1) reheating bathwater; (2) boiling additional rice |
通脫木 通脱木 see styles |
tōng tuō mù tong1 tuo1 mu4 t`ung t`o mu tung to mu |
rice-paper plant (Tetrapanax papyriferus) |
遅場米 see styles |
osobamai おそばまい |
(See 早場米) rice from a late harvest; late rice |
配給米 see styles |
haikyuumai / haikyumai はいきゅうまい |
rationed rice |
酒造米 see styles |
shuzoumai / shuzomai しゅぞうまい |
rice for sake brewing; brewers' rice |
釜めし see styles |
kamameshi かまめし |
rice, meat and vegetable dish served in a small pot |
Entries with 2nd row of characters: The 2nd row is Simplified Chinese.
This page contains 100 results for "Rice" 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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