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There are 756 total results for your Vegeta search. I have created 8 pages of results for you. Each page contains 100 results...
<12345678>| Characters | Pronunciation Romanization |
Simple Dictionary Definition |
夏野菜 see styles |
natsuyasai なつやさい |
summer vegetables |
天ぷら see styles |
tenpura てんぷら |
tempura (por: tempero, temporas); deep-fried fish and vegetables in a light batter |
天婦羅 天妇罗 see styles |
tiān fù luó tian1 fu4 luo2 t`ien fu lo tien fu lo tenpura てんぷら |
tempura; deep-fried cooking; also called 甜不辣[tian2 bu4 la4] tempura (por: tempero, temporas); deep-fried fish and vegetables in a light batter |
天糸瓜 see styles |
hechima へちま |
(gikun reading) (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 |
天麩羅 see styles |
tenpura てんぷら |
tempura (por: tempero, temporas); deep-fried fish and vegetables in a light batter |
奈良漬 see styles |
narazuke ならづけ |
vegetables pickled in sake lees |
奶蛋素 see styles |
nǎi dàn sù nai3 dan4 su4 nai tan su |
ovo-lacto vegetarian |
寄せ鍋 see styles |
yosenabe よせなべ |
pot of chicken or seafood, and vegetables in a dashi broth, usu. cooked at the table (traditionally a winter meal); seafood and vegetable stew or chowder |
寒締め see styles |
kanjime かんじめ |
exposing greenhouse-grown fruit and vegetables to cold before harvesting |
寿喜焼 see styles |
sukiyaki すきやき |
(ateji / phonetic) (food term) sukiyaki; thin slices of beef, cooked with various vegetables in a table-top cast-iron pan |
山の幸 see styles |
yamanosachi やまのさち |
(exp,n) (See 海の幸) food of the mountains (wild game, mountain vegetables, mushrooms, etc.); fruits of the land |
巻繊汁 see styles |
kenchinjiru けんちんじる |
Japanese tofu and vegetable chowder |
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 |
建長汁 see styles |
kenchinjiru けんちんじる |
Japanese tofu and vegetable chowder |
御回り see styles |
omeguri おめぐり omawari おまわり |
(1) dumpling cooked in miso served during the dog days of summer at the imperial court; (2) (archaism) (feminine speech) accompaniments for a rice dish; (3) (archaism) (feminine speech) wooden pestle; (4) (archaism) menstrual period; (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) |
御巡り 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) |
御廻り 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) |
御新香 see styles |
oshinko おしんこ |
pickled vegetables; pickles |
御晩菜 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 |
御浸し see styles |
ohitashi おひたし oshitashi おしたし |
(food term) boiled greens in bonito-flavoured soy sauce (vegetable side dish) |
御番菜 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 |
御雑煮 see styles |
ozouni / ozoni おぞうに |
(food term) (polite language) soup containing rice cakes and vegetables (New Year's dish) |
慈力王 see styles |
cí lì wáng ci2 li4 wang2 tz`u li wang tzu li wang Jiriki ō |
Maitrībala-rāja, king of merciful virtue, or power, a former incarnation of the Buddha when, as all his people had embraced the vegetarian life, and yakṣas had no animal food and were suffering, the king fed five of them with his own blood. |
掻揚げ see styles |
kakiage かきあげ |
(1) mixed vegetable and seafood tempura; (2) something pulled upwards; (3) turning up a lamp wick |
摘み菜 see styles |
tsumamina つまみな |
rape seedlings; pinched-off vegetable seedlings; young edible greens |
撮み菜 see styles |
tsumamina つまみな |
rape seedlings; pinched-off vegetable seedlings; young edible greens |
新漬け see styles |
shinzuke しんづけ |
freshly pickled vegetables |
春野菜 see styles |
haruyasai はるやさい |
spring vegetables |
最盛期 see styles |
saiseiki / saiseki さいせいき |
(1) golden age; prime; heyday; height of prosperity; (2) season (for fruit, vegetables, etc.); best time |
果菜類 see styles |
kasairui かさいるい |
fruits and vegetables |
枯らす see styles |
karasu からす |
(transitive verb) to let dry; to kill (vegetation); to season (lumber) |
柴漬け see styles |
shibazuke しばづけ |
(food term) Kyoto-style chopped vegetables pickled in salt with red shiso leaves |
根菜類 see styles |
konsairui こんさいるい |
root crops; root vegetables |
植物人 see styles |
zhí wù rén zhi2 wu4 ren2 chih wu jen |
person in a vegetative state; human vegetable |
植物性 see styles |
shokubutsusei / shokubutsuse しょくぶつせい |
(adj-no,n) botanical; vegetable; vegetal; plant-based |
植物極 see styles |
shokubutsukyoku しょくぶつきょく |
(See 動物極) vegetal pole |
植物油 see styles |
zhí wù yóu zhi2 wu4 you2 chih wu yu shokubutsuyu しょくぶつゆ |
vegetable oil vegetable oil |
植物肉 see styles |
zhí wù ròu zhi2 wu4 rou4 chih wu jou shokubutsuniku しょくぶつにく |
plant-based meat plant-based meat; vegetable-based meat alternatives |
植物質 see styles |
shokubutsushitsu しょくぶつしつ |
vegetable matter |
植生図 see styles |
shokuseizu / shokusezu しょくせいず |
vegetation map |
植生帯 see styles |
shokuseitai / shokusetai しょくせいたい |
vegetation zone |
水たき see styles |
mizutaki みずたき |
(food term) food (esp. chicken and vegetables) boiled in plain water (or sometimes dashi, etc.) and served with dipping sauce (esp. ponzu) |
水炊き see styles |
mizudaki みずだき mizutaki みずたき |
(food term) food (esp. chicken and vegetables) boiled in plain water (or sometimes dashi, etc.) and served with dipping sauce (esp. ponzu) |
水煎包 see styles |
shuǐ jiān bāo shui3 jian1 bao1 shui chien pao |
pan-fried bun (covered and steamed after pan-frying), usually with pork or vegetable filling |
水蕹菜 see styles |
shuǐ wèng cài shui3 weng4 cai4 shui weng ts`ai shui weng tsai |
water spinach or ong choy (Ipomoea aquatica), used as a vegetable in south China and southeast Asia |
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 |
油炒め see styles |
aburaitame あぶらいため |
vegetables cooked in oil; fried vegetables |
浅漬け see styles |
asazuke あさづけ |
lightly pickled vegetables |
海藻類 see styles |
kaisourui / kaisorui かいそうるい |
seaweed; sea vegetable |
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 |
温野菜 see styles |
onyasai おんやさい |
heated vegetables; warm vegetables |
滾刀塊 滚刀块 see styles |
gǔn dāo kuài gun3 dao1 kuai4 kun tao k`uai kun tao kuai |
chunks obtained by repeatedly cutting a vegetable diagonally and rotating the vegetable after each cut |
漬け物 see styles |
tsukemono つけもの |
tsukemono; Japanese pickled vegetables |
灰洗い see styles |
akuarai あくあらい |
(irregular kanji usage) scouring; washing vegetables in lye |
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 |
煮つけ see styles |
nitsuke につけ |
vegetables or fish boiled in soy sauce |
煮付け see styles |
nitsuke につけ |
vegetables or fish boiled in soy sauce |
煮染め see styles |
nishime にしめ |
(food term) dish of vegetables, konnyaku, etc. simmered in soy sauce and water until the liquid is almost gone |
煮浸し see styles |
nibitashi にびたし |
type of stew, usu. fish or vegetables in a mild broth; fish grilled unseasoned and then simmered slowly in soy and mirin broth |
生野菜 see styles |
namayasai なまやさい |
fresh vegetables |
田楽焼 see styles |
dengakuyaki でんがくやき |
skewered fish (or vegetables, etc.) coated with miso and cooked |
甲羅蒸 see styles |
kouramushi / koramushi こうらむし |
crab meat mixed with vegetables and egg yolk, steamed inside its shell |
白蓮菜 白莲菜 see styles |
bái lián cài bai2 lian2 cai4 pai lien ts`ai pai lien tsai byakuren sai |
The Sung vegetarian school of 茅子元 Mao Tzu-yuan. |
白雲宗 白云宗 see styles |
bái yún zōng bai2 yun2 zong1 pai yün tsung Hakuun shū |
(白雲) Buddhist school formed in the White Cloud monastery during the Sung dynasty; its followers were known as the 白雲菜 White Cloud vegetarians. |
石狩鍋 see styles |
ishikarinabe いしかりなべ |
Ishikari stew; salmon stew; salmon and vegetable stew with miso and butter |
礤床兒 礤床儿 see styles |
cǎ chuáng r ca3 chuang2 r5 ts`a ch`uang r tsa chuang r |
shredder; grater (kitchen implement for grating vegetables) |
秋野菜 see styles |
akiyasai あきやさい |
autumn vegetables; fall vegetables |
笹がき see styles |
sasagaki ささがき |
(noun/participle) cut into long thin shavings (primarily vegetables), in the manner a pencil is sharpened with a knife |
笹掻き see styles |
sasagaki ささがき |
(noun/participle) cut into long thin shavings (primarily vegetables), in the manner a pencil is sharpened with a knife |
筑前煮 see styles |
chikuzenni ちくぜんに |
{food} chikuzenni; simmered chicken and vegetables; chicken stew with taro, carrot, burdock, etc. |
粕漬け see styles |
kasuzuke かすづけ |
(fish or vegetables) pickled in sake lees |
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.) |
素食者 see styles |
sù shí zhě su4 shi2 zhe3 su shih che |
vegetarian |
緑地帯 see styles |
ryokuchitai りょくちたい |
(1) strip of vegetation (in an urban area); green strip; tree lawn; grass verge; (2) (See グリーンベルト・1) green belt; greenbelt |
繊切り see styles |
sengiri せんぎり |
small pieces or strips of vegetables; shredded vegetables |
腐殖土 see styles |
fǔ zhí tǔ fu3 zhi2 tu3 fu chih t`u fu chih tu |
humus (topsoil of decayed vegetation) |
Variations: |
namasu なます |
(kana only) {food} namasu; dish of raw fish and vegetables seasoned in vinegar |
芋煮会 see styles |
imonikai いもにかい |
outdoor party where guests cook various types of vegetables (esp. in Tōhoku); stewed potato party |
芸苔子 see styles |
yún tái zǐ yun2 tai2 zi3 yün t`ai tzu yün tai tzu |
rape (Brassica campestris L.); rapeseed plant; canola plant; a common vegetable with a dark green leaf; also called 油菜 |
若取り see styles |
wakadori わかどり |
(noun/participle) picking young fruit or vegetables |
茹で汁 see styles |
yudejiru ゆでじる |
broth left over after boiling meat, fish, vegetables, etc.; stock |
菜っ葉 see styles |
nappa なっぱ |
greens; vegetable leaves; leaf vegetable |
菜包子 see styles |
cài bāo zi cai4 bao1 zi5 ts`ai pao tzu tsai pao tzu |
steamed bun stuffed with vegetables; (fig.) useless person; a good-for-nothing |
菜籃子 菜篮子 see styles |
cài lán zi cai4 lan2 zi5 ts`ai lan tzu tsai lan tzu |
vegetable or food basket; (fig.) food supply |
萎びる see styles |
shinabiru しなびる |
(v1,vi) (kana only) to shrivel (e.g. cut vegetables, skin); to wilt; to fade; to wither; to be wizened |
葉菜類 see styles |
yousairui / yosairui ようさいるい |
leafy vegetables |
葉野菜 see styles |
hayasai はやさい |
leafy vegetables; green vegetables |
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 |
蛋奶素 see styles |
dàn nǎi sù dan4 nai3 su4 tan nai su |
ovo-lacto vegetarian |
蛋花湯 蛋花汤 see styles |
dàn huā tāng dan4 hua1 tang1 tan hua t`ang tan hua tang |
clear soup containing beaten egg and green leafy vegetable; eggdrop soup |
酢和え see styles |
suae すあえ |
dressing (vegetables, fish, etc.) with vinegar; vegetables (or fish, etc.) dressed with vinegar |
酢憤り see styles |
sumutsukari すむつかり sumuzukari すむずかり |
dish of simmered salmon head, soybeans, vegetables, and leftovers |
酢韲え see styles |
suae すあえ |
dressing (vegetables, fish, etc.) with vinegar; vegetables (or fish, etc.) dressed with vinegar |
野菜室 see styles |
yasaishitsu やさいしつ |
crisper (e.g. in refrigerator); vegetable drawer; produce compartment |
野菜屑 see styles |
yasaikuzu やさいくず |
vegetable scraps |
野菜庫 see styles |
yasaiko やさいこ |
(See 野菜室) crisper (e.g. in refrigerator); vegetable drawer; produce compartment |
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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