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<12345678>| Characters | Pronunciation Romanization |
Simple Dictionary Definition |
采頭 采头 see styles |
cǎi tóu cai3 tou2 ts`ai t`ou tsai tou saizu |
The monk who has charge of the 采蔬 vegetarian food department. |
釋迦 释迦 see styles |
shì jiā shi4 jia1 shih chia shaka しゃか |
sugar apple (Annona squamosa) (personal name) Shaka (釋迦婆) Śakra.; Śākya. the clan or family of the Buddha, said to be derived from śāka, vegetables, but intp. in Chinese as powerful, strong, and explained by 能 powerful, also erroneously by 仁charitable, which belongs rather to association with Śākyamuni. The clan, which is said to have wandered hither from the delta of the Indus, occupied a district of a few thousand square miles lying on the slopes of the Nepalese hills and on the plains to the south. Its capital was Kapilavastu. At the time of Buddha the clan was under the suzerainty of Kośala, an adjoining kingdom Later Buddhists, in order to surpass Brahmans, invented a fabulous line of five kings of the Vivartakalpa headed by Mahāsammata 大三末多; these were followed by five cakravartī, the first being Mūrdhaja 頂生王; after these came nineteen kings, the first being Cetiya 捨帝, the last Mahādeva 大天; these were succeeded by dynasties of 5,000, 7,000, 8,000, 9,000, 10,000, 15,000 kings; after which long Gautama opens a line of 1,100 kings, the last, Ikṣvāku, reigning at Potala. With Ikṣvāku the Śākyas are said to have begun. His four sons reigned at Kapilavastu. 'Śākyamuni was one of his descendants in the seventh generation.' Later, after the destruction of Kapilavastu by Virūḍhaka, four survivors of the family founded the kingdoms of Udyana, Bamyam, Himatala, and Sāmbī. Eitel. |
野菜 see styles |
yě cài ye3 cai4 yeh ts`ai yeh tsai nona のな |
wild herb; potherb (1) vegetable; (2) (slang) marijuana; cannabis; (female given name) Nona |
釜飯 see styles |
kamameshi かまめし |
rice, meat and vegetable dish served in a small pot |
鋤焼 see styles |
sukiyaki すきやき |
(food term) sukiyaki; thin slices of beef, cooked with various vegetables in a table-top cast-iron pan |
開葷 开荤 see styles |
kāi hūn kai1 hun1 k`ai hun kai hun kaikun |
to eat meat after having maintained a vegetarian diet; (fig.) to do something as a novel experience 開素 To abandon vegetarianism, as is permitted in case of sickness. |
開齋 开斋 see styles |
kāi zhāi kai1 zhai1 k`ai chai kai chai kaisai |
to stop following a vegetarian diet; to break a fast To break the fast, breakfast. |
雑炊 see styles |
zousui / zosui ぞうすい |
(See おじや) rice gruel containing vegetables, fish, etc., and seasoned with miso or soy sauce |
雑煮 see styles |
zouni / zoni ぞうに |
soup containing rice cakes and vegetables (New Year's dish) |
雑菜 see styles |
chapuche チャプチェ |
(kana only) {food} japchae (dish of vegetables and noodles) (kor:); chapchae |
青果 see styles |
qīng guǒ qing1 guo3 ch`ing kuo ching kuo seika / seka せいか |
Chinese olive (Canarium album); green unripe fruit; (Tw) fresh fruits fruits and vegetables; produce; (given name) Seika |
青汁 see styles |
aojiru あおじる |
aojiru; vegetable juice drink made from green leafy vegetables |
青物 see styles |
aomono あおもの |
(1) vegetables; (edible) greens; (2) blueback (any fish with a bluish back, such as the Japanese sardine) |
青菜 see styles |
qīng cài qing1 cai4 ch`ing ts`ai ching tsai sena せな |
green vegetables; Chinese cabbage greens; (female given name) Sena |
青酢 see styles |
aozu あおず |
{food} liquid seasoning made from leaf vegetables mixed with sake, mirin, sugar, etc. |
青饅 see styles |
aonuta あおぬた |
(food term) salad of fish and vegetables, dressed with crushed mustard leaves and greens seasoned with sake lees, miso and vinegar |
韲物 see styles |
aemono あえもの |
(food term) chopped fish, shellfish or vegetables, dressed with (miso or other) sauce |
餃子 饺子 see styles |
jiǎo zi jiao3 zi5 chiao tzu gyooza(p); chaozu(rk); gyouza(sk); gyouza(sk) / gyooza(p); chaozu(rk); gyoza(sk); gyoza(sk) ギョーザ(P); チャオズ(rk); ぎょうざ(sk); ギョウザ(sk) |
dumpling; pot-sticker; CL:個|个[ge4],隻|只[zhi1] {food} gyoza (chi: jiǎozi); pot sticker; crescent-shaped pan-fried dumplings stuffed with minced pork and vegetables |
餅餤 see styles |
beidan / bedan べいだん heidan / hedan へいだん heitan / hetan へいたん |
Heian-period pastry made of duck or goose eggs mixed with vegetables boiled and wrapped in mochi which is then cut into squares |
香々 see styles |
koukou / koko こうこう |
pickled vegetables |
香椿 see styles |
xiāng chūn xiang1 chun1 hsiang ch`un hsiang chun chanchin; hyanchin; chanchin; hyanchin ちゃんちん; ひゃんちん; チャンチン; ヒャンチン |
Chinese toon (Toona sinensis), deciduous tree whose young leaves are used as a vegetable (kana only) Chinese mahogany (Toona sinensis) |
香物 see styles |
xiāng wù xiang1 wu4 hsiang wu kounomono / konomono こうのもの |
(irregular okurigana usage) (food term) pickled vegetables strong-smelling things |
香香 see styles |
kyouka / kyoka きょうか |
pickled vegetables; (personal name) Kyōka |
鬱然 see styles |
utsuzen うつぜん |
(adj-t,adv-to) (1) dense (vegetation); thick; (adj-t,adv-to) (2) prominent; popular; (adj-t,adv-to) (3) gloomy (mood) |
魚菜 see styles |
gyosai ぎょさい |
fish and vegetables; side dishes (e.g. with rice); (given name) Gyosai |
魚鋤 see styles |
uosuki うおすき |
seafood and vegetables cooked sukiyaki style |
鮮菜 鲜菜 see styles |
xiān cài xian1 cai4 hsien ts`ai hsien tsai |
fresh vegetable |
鮮貨 鲜货 see styles |
xiān huò xian1 huo4 hsien huo |
produce; fresh fruits and vegetables; fresh aquatic food; fresh herbs |
鳥鍋 see styles |
torinabe とりなべ |
chicken cooked in a shallow pan with vegetables |
鶏鍋 see styles |
torinabe とりなべ |
chicken cooked in a shallow pan with vegetables |
鹹菜 咸菜 see styles |
xián cài xian2 cai4 hsien ts`ai hsien tsai |
salted vegetables; pickles |
麹漬 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 |
黒酢 see styles |
kurozu くろず |
(1) black vinegar, usu. produced from unpolished rice; (2) charred kelp or shiitake mushrooms ground and mixed with vinegar, used to dress raw fish and vegetables |
齋粥 斋粥 see styles |
zhāi zhōu zhai1 zhou1 chai chou |
The midday and morning meals, breakfast of rice or millet congee, dinner of vegetarian foods. |
齋食 斋食 see styles |
zhāi shí zhai1 shi2 chai shih |
The midday meal; not eating after noon; abstinential food, i.e. vegetarian food, excluding vegetables of strong odour, as garlic, or onions. |
あえ物 see styles |
aemono あえもの |
(food term) chopped fish, shellfish or vegetables, dressed with (miso or other) sauce |
おじや see styles |
ojiya おじや |
(See 雑炊) rice gruel containing vegetables, fish, etc., and seasoned with miso or soy sauce |
お回り see styles |
omawari おまわり |
(1) (kana only) policeman; cop; (2) walking in a circle (dog trick); (3) (archaism) rounds (doctor, police beat, etc.); (4) (kana only) (archaism) vegetables that accompany rice (secret language of court ladies) |
お巡り see styles |
omawari おまわり |
(1) (kana only) policeman; cop; (2) walking in a circle (dog trick); (3) (archaism) rounds (doctor, police beat, etc.); (4) (kana only) (archaism) vegetables that accompany rice (secret language of court ladies) |
お廻り see styles |
omawari おまわり |
(1) (kana only) policeman; cop; (2) walking in a circle (dog trick); (3) (archaism) rounds (doctor, police beat, etc.); (4) (kana only) (archaism) vegetables that accompany rice (secret language of court ladies) |
お新香 see styles |
oshinko おしんこ |
pickled vegetables; pickles |
お晩彩 see styles |
obanzai おばんざい obansai おばんさい |
(irregular kanji usage) (kana only) light Kyoto-style home cooking with boiled vegetables and marinated food, also now served in restaurants |
お晩菜 see styles |
obanzai おばんざい obansai おばんさい |
(kana only) light Kyoto-style home cooking with boiled vegetables and marinated food, also now served in restaurants |
お浸し see styles |
ohitashi おひたし oshitashi おしたし |
(food term) boiled greens in bonito-flavoured soy sauce (vegetable side dish) |
お番菜 see styles |
obanzai おばんざい obansai おばんさい |
(kana only) light Kyoto-style home cooking with boiled vegetables and marinated food, also now served in restaurants |
お雑煮 see styles |
ozouni / ozoni おぞうに |
(food term) (polite language) soup containing rice cakes and vegetables (New Year's dish) |
カキナ see styles |
kakina カキナ |
(kana only) kakina (green leafy vegetable of the genus Brassica) |
かき菜 see styles |
kakina; kakina かきな; カキナ |
(kana only) kakina (green leafy vegetable of the genus Brassica) |
かっこ see styles |
gatsuko ガツコ |
(thb:) tsukemono; Japanese pickled vegetables; (place-name) Gacko |
がんも see styles |
ganmo がんも |
(abbreviation) (See 雁擬き) deep-fried tofu mixed with thinly sliced vegetables |
すき焼 see styles |
sukiyaki すきやき |
(food term) sukiyaki; thin slices of beef, cooked with various vegetables in a table-top cast-iron pan |
そば飯 see styles |
sobameshi そばめし |
(kana only) soba and rice cooked together along with meat, vegetables, etc. on a metal plate |
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 |
どぶ漬 see styles |
dobuzuke どぶづけ |
(1) (food term) vegetables pickled in salted rice-bran paste, esp. with lots of liquid; (2) (engr) (colloquialism) hot-dip galvanizing |
どぼ漬 see styles |
dobozuke どぼづけ |
(food term) (ksb:) vegetables pickled in salted rice-bran paste, esp. with lots of liquid |
とん汁 see styles |
tonjiru とんじる |
pork miso soup; miso soup with pork and vegetables |
ナムル see styles |
namuru ナムル |
namul (Korean dishes consisting of seasoned vegetables) (kor:) |
ぶた汁 see styles |
butajiru ぶたじる |
pork miso soup; miso soup with pork and vegetables |
ヘチマ see styles |
hechima ヘチマ |
(1) (kana only) sponge gourd (Luffa aegyptiaca); Egyptian cucumber; Vietnamese luffa; dishrag gourd; (2) (kana only) loofah; loofa; vegetable sponge; (3) (kana only) something useless |
もつ鍋 see styles |
motsunabe もつなべ |
{food} (See もつ) hot pot stew made with offal, vegetables and (often) miso |
ゆで汁 see styles |
yudejiru ゆでじる |
broth left over after boiling meat, fish, vegetables, etc.; stock |
一品鍋 一品锅 see styles |
yī pǐn guō yi1 pin3 guo1 i p`in kuo i pin kuo |
dish containing a variety of meats and vegetables arranged in a broth in a clay pot; chafing dish |
一夜漬 see styles |
ichiyazuke いちやづけ |
(noun/participle) (1) last-minute cramming; overnight cramming; (2) (vegetables) salted just overnight |
三平汁 see styles |
sanpeijiru / sanpejiru さんぺいじる |
{food} soup made with salted or rice-bran-pickled fish, vegetables, and sometimes sake lees (Hokkaido local specialty dish) |
下し金 see styles |
oroshigane おろしがね |
(irregular okurigana usage) (vegetable) grater |
下ろし see styles |
oroshi おろし |
(n-suf,n) (1) dropping; unloading; removing; (2) grated vegetables, fruit, etc.; (3) (abbreviation) grater; (4) using new tools (or clothes, etc.); new tools (or clothes, etc.) |
串かつ see styles |
kushikatsu くしかつ |
(food term) deep-fried skewered meat and vegetables (usu. pork and negi) |
串揚げ see styles |
kushiage くしあげ |
(kana only) fried vegetables and meat on skewer |
乱切り see styles |
rangiri らんぎり |
chopping (vegetables) into chunks |
乾干し see styles |
karaboshi からぼし |
sun-dried fish or vegetables |
五目飯 see styles |
gomokumeshi ごもくめし |
dish of rice, fish and vegetables |
五色揚 see styles |
goshikiage ごしきあげ |
mixed fried vegetables |
五辛素 see styles |
wǔ xīn sù wu3 xin1 su4 wu hsin su |
(adjective) non-Buddhist vegetarian (allowing strong-smelling vegetables like garlic and onions) |
京野菜 see styles |
kyouyasai / kyoyasai きょうやさい |
{food} Kyoto vegetables; vegetables traditionally grown in and around Kyoto |
付合せ see styles |
tsukeawase つけあわせ |
garnish (e.g. vegetables with a meat dish); trimmings; fixings; relish |
佛跳牆 佛跳墙 see styles |
fó tiào qiáng fo2 tiao4 qiang2 fo t`iao ch`iang fo tiao chiang bucchoushou; facchuuchon; footiャochiァn / bucchosho; facchuchon; footiャochiァn ぶっちょうしょう; ファッチューチョン; フォーティャオチァン |
lit. Buddha jumps over the wall, name for a Chinese dish that uses many non-vegetarian ingredients {food} Buddha Jumps Over the Wall (var. of shark fin soup); Buddha's Temptation; fotiaoqiang |
光禿禿 光秃秃 see styles |
guāng tū tū guang1 tu1 tu1 kuang t`u t`u kuang tu tu |
bald; bare (no hair, no leaves, no vegetation etc) |
八宝菜 see styles |
happousai / happosai はっぽうさい |
{food} babaocai; eight-treasure vegetables |
八百屋 see styles |
yaoya やおや |
(1) greengrocer; fruit and vegetable shop; (2) (colloquialism) jack of all trades; (surname) Yaoya |
冬野菜 see styles |
fuyuyasai ふゆやさい |
winter vegetables |
切成塊 切成块 see styles |
qiē chéng kuài qie1 cheng2 kuai4 ch`ieh ch`eng k`uai chieh cheng kuai |
to cut into cubes; to dice (vegetable) |
切成絲 切成丝 see styles |
qiē chéng sī qie1 cheng2 si1 ch`ieh ch`eng ssu chieh cheng ssu |
to grate; to shred (vegetable) |
前栽物 see styles |
senzaimono せんざいもの |
greens; vegetables |
剝皮器 剥皮器 see styles |
bō pí qì bo1 pi2 qi4 po p`i ch`i po pi chi |
peeler (e.g. for vegetables) |
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 |
千切り see styles |
sengiri せんぎり |
small pieces or strips of vegetables; shredded vegetables |
南蛮煮 see styles |
nanbanni なんばんに |
(1) sauteed vegetables with fish or poultry made into a stew; (2) poultry or fish stew with chili peppers and Welsh onions mixed in |
卸し器 see styles |
oroshiki おろしき |
(See おろし金・おろしがね) (vegetable) grater |
卸し金 see styles |
oroshigane おろしがね |
(vegetable) grater |
古漬け see styles |
furuzuke ふるづけ |
well-pickled (vegetables, etc.) |
合える see styles |
aeru あえる |
(irregular kanji usage) (transitive verb) to dress (vegetables, salad, etc.) |
和える see styles |
aeru あえる |
(transitive verb) to dress (vegetables, salad, etc.) |
和え物 see styles |
aemono あえもの |
(food term) chopped fish, shellfish or vegetables, dressed with (miso or other) sauce |
土つき see styles |
tsuchitsuki つちつき |
(can be adjective with の) covered with soil (of vegetables, etc.) |
土付き see styles |
tsuchitsuki つちつき |
(can be adjective with の) covered with soil (of vegetables, etc.) |
在理教 see styles |
zài lǐ jiào zai4 li3 jiao4 tsai li chiao Zairi kyō |
The Tsai-li secret society, an offshoot of the White Lily Society, was founded in Shantung at the beginning of the Ch'ing dynasty; the title 'in the li, ' indicating that the society associated itself with all three religions, Confucianism, Taoism, and Buddhism; its followers set up no images, burnt no incense, neither smoked nor drank, and were vegetarian. |
地野菜 see styles |
jiyasai じやさい |
local vegetables; locally grown vegetables |
塩もみ see styles |
shiomomi しおもみ |
(noun/participle) (food term) sprinkling salt on a raw vegetable and rubbing it in |
塩揉み see styles |
shiomomi しおもみ |
(noun/participle) (food term) sprinkling salt on a raw vegetable and rubbing it in |
塩茹で see styles |
shioyude しおゆで |
(See 塩煮・しおに) boiling with salt; boiling in salty water (e.g. vegetables) |
Entries with 2nd row of characters: The 2nd row is Simplified Chinese.
This page contains 100 results for "Vegeta" 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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