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<123>Characters | Pronunciation Romanization |
Simple Dictionary Definition |
魚汁 see styles |
ishiru; ishiri; yoshiru; yoshiri いしる; いしり; よしる; よしり |
(kana only) {food} ishiru; ishiri; fish sauce made of salted and fermented sardines, mackerel, or squid; specialty of the Noto Peninsula |
魚醤 see styles |
gyoshou / gyosho ぎょしょう |
(See 魚醤油) fish sauce (made from fermented salted fish) |
麥酒 麦酒 see styles |
mài jiǔ mai4 jiu3 mai chiu |
beer; ale; (archaic) alcoholic drink made from fermented wheat or barley See: 麦酒 |
麺媽 see styles |
menma めんま |
(kana only) bamboo shoots boiled, sliced, fermented, dried or preserved in salt, then soaked in hot water and sea salt (chi: mianma) |
麺碼 see styles |
menma めんま |
(kana only) bamboo shoots boiled, sliced, fermented, dried or preserved in salt, then soaked in hot water and sea salt (chi: mianma) |
麺麻 see styles |
menma めんま |
(kana only) bamboo shoots boiled, sliced, fermented, dried or preserved in salt, then soaked in hot water and sea salt (chi: mianma) |
黃醬 黄酱 see styles |
huáng jiàng huang2 jiang4 huang chiang |
yellow soybean paste (fermented and salted) |
黄酒 see styles |
oushu; koushu; howanchuu; howanchuu / oshu; koshu; howanchu; howanchu おうしゅ; こうしゅ; ホワンチュウ; ホワンチュー |
(kana only) huangjiu; undistilled Chinese alcohol made of fermented grains |
黑茶 see styles |
hēi chá hei1 cha2 hei ch`a hei cha |
dark tea, a variety of fermented tea (e.g. Pu'er tea 普洱茶[Pu3 er3 cha2]) |
黒茶 see styles |
kurocha; kokucha くろちゃ; こくちゃ |
(noun - becomes adjective with の) (1) (くろちゃ only) (See 黒茶色) deep brown; (2) dark tea (e.g. Chinese pu'er tea); fermented tea |
クミス see styles |
kumisu クミス |
(See 馬乳酒・ばにゅうしゅ) kumis (fermented mare or camel's milk); kumiss; koumiss |
クワス see styles |
kuwasu クワス |
kvass (rus: kvas); fermented beverage made from rye bread |
すくも see styles |
sukumo すくも |
dye made of fermented indigo leaves |
テンペ see styles |
tenpe テンペ |
tempeh (Indonesian dish made from fermented soy beans); (place-name) Tempe |
ドーサ see styles |
dooza ドーザ |
(food term) dosa (fermented crepe) (tam:); (personal name) Dauzat |
トウチ see styles |
touchi / tochi トウチ |
(food term) (kana only) Chinese fermented black beans (chi:) |
なれ鮨 see styles |
narezushi なれずし |
(kana only) narezushi; fermented sushi (pickled in brine rather than vinegar), precursor of modern sushi |
マスト see styles |
masuto マスト |
must (juice of grapes or other fruit prior to fermentation into wine) |
メシュ see styles |
meju メジュ |
{food} meju (dried fermented soybeans) (kor:) |
メンマ see styles |
menma メンマ |
(kana only) bamboo shoots boiled, sliced, fermented, dried or preserved in salt, then soaked in hot water and sea salt (chi: mianma) |
口嚼酒 see styles |
kǒu jiáo jiǔ kou3 jiao2 jiu3 k`ou chiao chiu kou chiao chiu |
alcoholic drink made by fermenting chewed rice |
吟醸酒 see styles |
ginjoushu / ginjoshu ぎんじょうしゅ |
ginjō sake; high-quality sake brewed by low temperature fermentation from white rice milled to 60% |
唐芙蓉 see styles |
toufuyou / tofuyo とうふよう |
Okinawan-style fermented tofu |
大漁旗 see styles |
tairyoubata; tairyouki(ik) / tairyobata; tairyoki(ik) たいりょうばた; たいりょうき(ik) |
fishermen's banner hoisted to indicate a rich haul; big-catch flag |
寝かす see styles |
nekasu ねかす |
(transitive verb) (1) (See 寝かせる・1) to put to bed; to let sleep; (transitive verb) (2) to lay (something) down; to put on its side; (transitive verb) (3) to let (money, goods, etc.) lie idle; to set aside unused; to let (stock) lie unsold; (transitive verb) (4) to (let) ferment; to (let) age; to let (dough) rise; to lay down (wine) |
峇拉煎 see styles |
bā lā jiān ba1 la1 jian1 pa la chien |
(loanword) belachan (South-East Asian condiment made from fermented shrimp paste) |
復号化 see styles |
fukugouka / fukugoka ふくごうか |
(noun/participle) (computer terminology) decryption; decipherment; decoding |
戸惑い see styles |
tomadoi とまどい |
(noun/participle) (1) being at sea; losing one's bearings; confusion; wonderment; (noun/participle) (2) (archaism) disorientation upon waking at night; (noun/participle) (3) (archaism) forgetting which house or room to enter |
据置き see styles |
sueoki すえおき |
(1) deferment (e.g. of savings); leaving (a thing) as it stands; (can be adjective with の) (2) unredeemed; unredeemable; irredeemable; deferred; stationary |
支那竹 see styles |
shinachiku しなちく |
(sensitive word) bamboo shoots boiled, sliced, fermented, dried or preserved in salt, then soaked in hot water and sea salt |
暗号化 see styles |
angouka / angoka あんごうか |
(noun, transitive verb) encryption; encoding; encipherment |
民建聯 民建联 see styles |
mín jiàn lián min2 jian4 lian2 min chien lien |
Democratic Alliance for the Betterment and Progress of Hong Kong (DAB), a pro-Beijing political party in Hong Kong (abbr. for 民主建港協進聯盟|民主建港协进联盟[Min2 zhu3 Jian4 gang3 Xie2 jin4 Lian2 meng2]) |
江米酒 see styles |
jiāng mǐ jiǔ jiang1 mi3 jiu3 chiang mi chiu |
glutinous rice wine; fermented glutinous rice |
炸醬麵 炸酱面 see styles |
zhá jiàng miàn zha2 jiang4 mian4 cha chiang mien |
zhajiang mian, thick wheat noodles served with ground pork simmered in salty fermented soybean paste (or other sauce) |
熟れる see styles |
nareru なれる |
(v1,vi) (1) to mature (esp. by fermentation); to ripen (e.g. wine, cheese); to be properly aged; to become seasoned; (v1,vi) (2) (archaism) to rot |
熟れ鮨 see styles |
narezushi なれずし |
(kana only) narezushi; fermented sushi (pickled in brine rather than vinegar), precursor of modern sushi |
熟寿司 see styles |
narezushi なれずし |
(kana only) narezushi; fermented sushi (pickled in brine rather than vinegar), precursor of modern sushi |
甜酒釀 甜酒酿 see styles |
tián jiǔ niàng tian2 jiu3 niang4 t`ien chiu niang tien chiu niang |
fermented rice |
生成り see styles |
namanari なまなり kinari きなり |
(noun or adjectival noun) (1) unfinished; unripe; incomplete; (2) unfermented narezushi; unfermented brine-pickled sushi; (3) noh mask with slightly protruding horns and frizzy hair (representing a woman on her way to becoming a hannya); (1) unbleached cloth; unbleached colour (color); (adj-na,adj-no) (2) unbleached; undyed |
生熟り see styles |
namanari なまなり |
(noun or adjectival noun) (1) unfinished; unripe; incomplete; (2) unfermented narezushi; unfermented brine-pickled sushi; (3) noh mask with slightly protruding horns and frizzy hair (representing a woman on her way to becoming a hannya) |
生熟れ see styles |
namanare なまなれ |
(noun or adjectival noun) (1) inexperienced; unripe; greenhorn; amateur; (2) (See 熟れ鮨) unfermented narezushi |
発酵乳 see styles |
hakkounyuu / hakkonyu はっこうにゅう |
(See ヨーグルト) fermented milk; cultured milk; fermented milk product |
発酵学 see styles |
hakkougaku / hakkogaku はっこうがく |
(noun - becomes adjective with の) zymology; fermentology |
発酵素 see styles |
hakkouso / hakkoso はっこうそ |
a ferment |
発酵菌 see styles |
hakkoukin / hakkokin はっこうきん |
fermentation micro-organism; fermentative bacteria; zymocyte; fermentation germ |
磯祭り see styles |
isomatsuri いそまつり |
(1) (rocky) seashore party; seashore festival; (2) celebration in honor of the dragon god by fishermen after a good haul |
米みそ see styles |
komemiso こめみそ |
rice miso; miso fermented with malted rice |
米味噌 see styles |
komemiso こめみそ |
rice miso; miso fermented with 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.) |
紅茶茸 see styles |
kouchakinoko / kochakinoko こうちゃきのこ |
kombucha; drink of northern Chinese origin made by fermentation of sweetened tea |
紅茶菌 红茶菌 see styles |
hóng chá jun hong2 cha2 jun1 hung ch`a chün hung cha chün kouchakinoko / kochakinoko こうちゃきのこ |
kombucha (fermented tea) kombucha; drink of northern Chinese origin made by fermentation of sweetened tea |
納骨式 see styles |
noukotsushiki / nokotsushiki のうこつしき |
interment of ashes (ceremony) |
繰下げ see styles |
kurisage くりさげ |
postponement; deferment; moving down |
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 |
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) |
複号化 see styles |
fukugouka / fukugoka ふくごうか |
(irregular kanji usage) (noun/participle) (computer terminology) decryption; decipherment; decoding |
見送り see styles |
miokuri みおくり |
(1) seeing (someone) off; send-off; (2) deferment; postponement; shelving; (3) {baseb} letting a pitch go by; (4) {finc} wait-and-see attitude |
解釈学 see styles |
kaishakugaku かいしゃくがく |
hermeneutics |
詮釋學 诠释学 see styles |
quán shì xué quan2 shi4 xue2 ch`üan shih hsüeh chüan shih hsüeh |
hermeneutics |
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 |
養樂多 养乐多 see styles |
yǎng lè duō yang3 le4 duo1 yang le to |
Yakult (Japanese brand of fermented milk drink) |
馬乳酒 see styles |
banyuushu / banyushu ばにゅうしゅ |
kumis (fermented mare's milk); kumiss; koumiss |
馬拉盞 马拉盏 see styles |
mǎ lā zhǎn ma3 la1 zhan3 ma la chan |
(loanword) belachan (South-East Asian condiment made from fermented shrimp paste) |
魚醤油 see styles |
uoshouyu / uoshoyu うおしょうゆ |
fish sauce (made from fermented salted fish) |
鮒寿司 see styles |
funazushi ふなずし |
(See なれ鮨・なれずし) funazushi; old style fermented crucian carp sushi |
アイラグ see styles |
airagu アイラグ |
(See 馬乳酒) kumis (fermented mare's milk) (mon: airag) |
ケフィア see styles |
kefia ケフィア |
kefir (fermented milk drink) (rus:) |
ドーサイ see styles |
doosai ドーサイ |
(food term) dosa (fermented crepe) (tam:) |
トウチー see styles |
touchii / tochi トウチー |
(food term) (kana only) Chinese fermented black beans (chi:) |
とぎまぎ see styles |
togimagi とぎまぎ |
(noun/participle) confusion; bewilderment; embarrassment |
ぬか漬け see styles |
nukazuke ぬかづけ |
pickles made in brine and fermented rice bran (esp. vegetables, also meat, fish, eggs, etc.) |
下面発酵 see styles |
kamenhakkou / kamenhakko かめんはっこう |
bottom fermentation (brewing) |
乳酸発酵 see styles |
nyuusanhakkou / nyusanhakko にゅうさんはっこう |
lactic fermentation; lactic acid fermentation |
位記追贈 see styles |
ikitsuizou / ikitsuizo いきついぞう |
conferment of posthumous rank |
劣等人種 see styles |
rettoujinshu / rettojinshu れっとうじんしゅ |
(sensitive word) inferior race (of people); untermenschen |
勃然變色 勃然变色 see styles |
bó rán biàn sè bo2 ran2 bian4 se4 po jan pien se |
to suddenly change color showing displeasure, bewilderment etc |
叙位叙勲 see styles |
joijokun じょいじょくん |
(yoji) conferment of Court ranks and decorations |
口噛み酒 see styles |
kuchikamizake; kuchikamisake くちかみざけ; くちかみさけ |
sake made from rice or other cereal which is chewed before fermentation |
味噌たき see styles |
misotaki みそたき |
(1) annual event of miso-making; (2) first steps of miso making, from simmering the beans to fermentation |
味噌炊き see styles |
misotaki みそたき |
(1) annual event of miso-making; (2) first steps of miso making, from simmering the beans to fermentation |
大漁貧乏 see styles |
tairyoubinbou / tairyobinbo たいりょうびんぼう |
impoverishment of fishermen because of a bumper catch; decline in fishermen's income caused by the sharply lower fish prices as a result of an overabundant catch |
寝かせる see styles |
nekaseru ねかせる |
(transitive verb) (1) to put to bed; to let sleep; (transitive verb) (2) to lay (something) down; to put on its side; (transitive verb) (3) to let (money, goods, etc.) lie idle; to set aside unused; to let (stock) lie unsold; (transitive verb) (4) to (let) ferment; to (let) age; to let (dough) rise; to lay down (wine) |
据え置き see styles |
sueoki すえおき |
(1) deferment (e.g. of savings); leaving (a thing) as it stands; (can be adjective with の) (2) unredeemed; unredeemable; irredeemable; deferred; stationary |
支那チク see styles |
shinachiku しなチク |
(sensitive word) bamboo shoots boiled, sliced, fermented, dried or preserved in salt, then soaked in hot water and sea salt |
改良工事 see styles |
kairyoukouji / kairyokoji かいりょうこうじ |
improvement work (construction); betterment |
月経過多 see styles |
gekkeikata / gekkekata げっけいかた |
menorrhea; hypermenorrhea; epimenorrhagia; profuse menstruation |
法解釈学 see styles |
houkaishakugaku / hokaishakugaku ほうかいしゃくがく |
legal hermeneutics |
煮え返る see styles |
niekaeru にえかえる |
(v5r,vi) to seethe; to ferment; to boil over |
熟れ寿司 see styles |
narezushi なれずし |
(kana only) narezushi; fermented sushi (pickled in brine rather than vinegar), precursor of modern sushi |
Variations: |
amazake あまざけ |
{food} sweet half sake; sweet drink made from fermented rice |
発酵工学 see styles |
hakkoukougaku / hakkokogaku はっこうこうがく |
fermentation engineering |
発酵食品 see styles |
hakkoushokuhin / hakkoshokuhin はっこうしょくひん |
fermented food |
磯まつり see styles |
isomatsuri いそまつり |
(1) (rocky) seashore party; seashore festival; (2) celebration in honor of the dragon god by fishermen after a good haul |
精密発酵 see styles |
seimitsuhakkou / semitsuhakko せいみつはっこう |
precision fermentation (use of microbial hosts, such as bacteria and yeast, to produce specific biomolecules) |
絶滅危機 see styles |
zetsumetsukiki ぜつめつきき |
endangerment (of a species) |
繰り下げ see styles |
kurisage くりさげ |
postponement; deferment; moving down |
Variations: |
shishibishio; nikushou(肉醤) / shishibishio; nikusho(肉醤) ししびしお; にくしょう(肉醤) |
(archaism) salted and fermented meat or fish |
胴付長靴 see styles |
doutsukinagakutsu / dotsukinagakutsu どうつきながくつ |
waders (waterproof pants often fitted with boots, used mostly by fishermen) |
虚脱状態 see styles |
kyodatsujoutai / kyodatsujotai きょだつじょうたい |
state of lethargy; absolute bewilderment; daze; mental numbness |
Variations: |
moromi もろみ |
(1) (kana only) main fermenting mash (in production of sake or soy sauce); unrefined sake or soy sauce; (can act as adjective) (2) (kana only) unrefined (sake, soy sauce, etc.); rough |
Entries with 2nd row of characters: The 2nd row is Simplified Chinese.
This page contains 100 results for "Ermen" 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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