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<12345678>Characters | Pronunciation Romanization |
Simple Dictionary Definition |
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 |
野菜汁 see styles |
yasaijiru やさいじる |
vegetable soup |
野菜畑 see styles |
yasaibatake やさいばたけ |
field of vegetables; market garden; truck garden; vegetable garden; kitchen garden |
野菜類 see styles |
yasairui やさいるい |
(edible) greens; leafy greens; vegetables |
釜めし see styles |
kamameshi かまめし |
rice, meat and vegetable dish served in a small pot |
鋤焼き 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 |
長贅疣 长赘疣 see styles |
zhǎng zhuì yóu zhang3 zhui4 you2 chang chui yu |
to vegetate |
降ろし 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.) |
雁擬き see styles |
ganmodoki; ganmodoki がんもどき; ガンモドキ |
(kana only) {food} ganmodoki; fried tofu fritter made with vegetables |
霙和え see styles |
mizoreae みぞれあえ |
(food term) seasoning of grated daikon with soy and vinegar, usu. for fish or vegetables |
露地物 see styles |
rojimono ろじもの |
produce grown outdoors (vegetables, flowers, etc.) |
青ぬた 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 |
青果店 see styles |
seikaten / sekaten せいかてん |
(See 八百屋・1) greengrocer; fruit and vegetable shop |
青果物 see styles |
seikabutsu / sekabutsu せいかぶつ |
fruit and vegetables; greengrocery |
青物屋 see styles |
aomonoya あおものや |
vegetable shop; greengrocery; seller of vegetables |
青野菜 see styles |
aoyasai; aoyasai あおやさい; アオヤサイ |
green crop; green vegetable |
面取り see styles |
mentori めんとり |
(1) chamfering; beveling; bevelling; (2) rounding the edges (of a vegetable); trimming the corners |
韲える see styles |
aeru あえる |
(out-dated kanji) (transitive verb) to dress (vegetables, salad, etc.) |
韲え物 see styles |
aemono あえもの |
(food term) chopped fish, shellfish or vegetables, dressed with (miso or other) sauce |
飛竜子 see styles |
hirousu / hirosu ひろうす hiryouzu / hiryozu ひりょうず hiryuuzu / hiryuzu ひりゅうず |
(1) filhos (traditional Portuguese dessert) (por:); (2) (ksb:) deep-fried tofu mixed with thinly sliced vegetables |
飛竜頭 see styles |
hirousu / hirosu ひろうす hiryouzu / hiryozu ひりょうず hiryuuzu / hiryuzu ひりゅうず |
(1) filhos (traditional Portuguese dessert) (por:); (2) (ksb:) deep-fried tofu mixed with thinly sliced vegetables |
食物油 see styles |
shí wù yóu shi2 wu4 you2 shih wu yu shokubutsuyu しょくぶつゆ |
cooking oil; food oil (irregular kanji usage) vegetable oil |
饂飩鋤 see styles |
udonsuki うどんすき |
(kana only) (See 魚すき) seafood and vegetables cooked sukiyaki style and served with udon |
香の物 see styles |
kounomono / konomono こうのもの |
(food term) pickled vegetables |
魚すき see styles |
uosuki うおすき |
seafood and vegetables cooked sukiyaki style |
鱗茎菜 see styles |
rinkeisai / rinkesai りんけいさい |
bulbous vegetable |
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 |
あく洗い see styles |
akuarai あくあらい |
scouring; washing vegetables in lye |
いとこ煮 see styles |
itokoni いとこに |
(food term) vegetables boiled in miso |
おろし金 see styles |
oroshigane おろしがね |
(vegetable) grater |
お好み焼 see styles |
okonomiyaki おこのみやき |
okonomiyaki; savoury pancake containing meat or seafood and vegetables |
かき揚げ see styles |
kakiage かきあげ |
(1) mixed vegetable and seafood tempura; (2) something pulled upwards; (3) (abbreviation) small castle with a simple earthen-walled moat; (4) turning up a lamp wick |
ざく切り see styles |
zakugiri ざくぎり |
(noun/participle) (See ざくざく・3) cutting into chunks (esp. vegetables) |
スキヤキ see styles |
sukiyaki スキヤキ |
(food term) sukiyaki; thin slices of beef, cooked with various vegetables in a table-top cast-iron pan |
すき焼き 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 |
そぎ切り see styles |
sogigiri そぎぎり |
(noun/participle) cutting a thin object (e.g. vegetable stalk) at a 45 degree angle; cutting in a way that blunts or rounds the cut |
つまみ菜 see styles |
tsumamina つまみな |
rape seedlings; pinched-off vegetable seedlings; young edible greens |
てっぱい see styles |
teppai てっぱい |
{food} (from 鉄砲和え) (See 鉄砲和え) regional Sanuki cuisine, usu. of minced vegetables, seafood, and vinegared miso |
テンプラ see styles |
tenpura テンプラ |
tempura (por: tempero, temporas); deep-fried fish and vegetables in a light batter |
どぶ漬け 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 |
どぼ漬け see styles |
dobozuke どぼづけ |
(food term) (ksb:) vegetables pickled in salted rice-bran paste, esp. with lots of liquid |
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.) |
ひね漬け see styles |
hinezuke ひねづけ |
(rare) (See 古漬け) well-pickled vegetables |
ビロシキ see styles |
piroshiki ピロシキ |
{food} pirozhki (small Russian pastries filled with meat, vegetables, etc.) (rus:); piroshki |
まめぶ汁 see styles |
mamebujiru まめぶじる |
{food} soup of dumplings filled with walnuts and brown sugar, boiled together with vegetables, tofu, etc. |
ヤキソバ see styles |
yakisoba ヤキソバ |
(food term) yakisoba; fried noodles, usu. with with vegetables and meat |
一夜づけ see styles |
ichiyazuke いちやづけ |
(noun/participle) (1) last-minute cramming; overnight cramming; (2) (vegetables) salted just overnight |
一夜漬け see styles |
ichiyazuke いちやづけ |
(noun/participle) (1) last-minute cramming; overnight cramming; (2) (vegetables) salted just overnight |
万緑一紅 see styles |
banryokuikkou / banryokuikko ばんりょくいっこう |
(yoji) one red flower standing out in a sea of green vegetation; one item of quality standing out among many; one woman among many men |
下ろし金 see styles |
oroshigane おろしがね |
(vegetable) grater |
乾燥野菜 see styles |
kansouyasai / kansoyasai かんそうやさい |
dehydrated vegetables |
五目そば see styles |
gomokusoba ごもくそば |
soba with various vegetables, seafood, and meat |
五目蕎麦 see styles |
gomokusoba ごもくそば |
soba with various vegetables, seafood, and meat |
五色揚げ see styles |
goshikiage ごしきあげ |
mixed fried vegetables |
付け合せ see styles |
tsukeawase つけあわせ |
garnish (e.g. vegetables with a meat dish); trimmings; fixings; relish |
付合わせ see styles |
tsukeawase つけあわせ |
garnish (e.g. vegetables with a meat dish); trimmings; fixings; relish |
促成栽培 see styles |
sokuseisaibai / sokusesaibai そくせいさいばい |
(noun/participle) forcing (plants, vegetables, etc.); artificially hastening the growth of plants (by controlling heat, light, etc.) |
冷凍野菜 see styles |
reitouyasai / retoyasai れいとうやさい |
frozen vegetables |
削ぎ切り see styles |
sogigiri そぎぎり |
(noun/participle) cutting a thin object (e.g. vegetable stalk) at a 45 degree angle; cutting in a way that blunts or rounds the cut |
加薬御飯 see styles |
kayakugohan かやくごはん |
{food} (See 加薬飯) boiled rice mixed with vegetables and meat or fish |
十角糸瓜 see styles |
tokadohechima; tokadohechima とかどへちま; トカドヘチマ |
(kana only) angled luffa (Luffa acutangula); Chinese okra; dish cloth gourd; ridged gourd; sponge gourd; vegetable gourd; strainer vine; ribbed loofah; silky gourd; silk gourd; sinkwa towelsponge |
卸し和え see styles |
oroshiae おろしあえ |
(food term) seasoning of grated daikon with soy and vinegar, usually for fish or vegetables |
台湾素食 see styles |
taiwansoshoku たいわんそしょく |
{food} Taiwanese vegetarian cuisine |
味噌漬け see styles |
misozuke みそづけ |
meat or fish or vegetables preserved in miso |
坐吃享福 see styles |
zuò chī xiǎng fú zuo4 chi1 xiang3 fu2 tso ch`ih hsiang fu tso chih hsiang fu |
vegetative existence; to consume passively without doing anything useful |
奈良漬け see styles |
narazuke ならづけ |
vegetables pickled in sake lees |
従兄弟煮 see styles |
itokoni いとこに |
(food term) vegetables boiled in miso |
御したし see styles |
oshitashi おしたし |
(food term) boiled greens in bonito-flavoured soy sauce (vegetable side dish) |
御好み焼 see styles |
okonomiyaki おこのみやき |
okonomiyaki; savoury pancake containing meat or seafood and vegetables |
愛菜の日 see styles |
aisainohi あいさいのひ |
(ev) Vegetable Appreciation Day; Day of Love for Veggies; (ev) Vegetable Appreciation Day; Day of Love for Veggies |
掻き揚げ see styles |
kakiage かきあげ |
(1) mixed vegetable and seafood tempura; (2) something pulled upwards; (3) (abbreviation) small castle with a simple earthen-walled moat; (4) turning up a lamp wick |
摘まみ菜 see styles |
tsumamina つまみな |
rape seedlings; pinched-off vegetable seedlings; young edible greens |
施設野菜 see styles |
shisetsuyasai しせつやさい |
(See 露地野菜・ろじやさい) vegetables grown in a greenhouse |
普茶料理 see styles |
fucharyouri; fusaryouri / fucharyori; fusaryori ふちゃりょうり; ふさりょうり |
Chinese-style vegetarian cuisine (popular in the Edo period) |
有機野菜 see styles |
yuukiyasai / yukiyasai ゆうきやさい |
organic vegetables; organically grown vegetables |
有色野菜 see styles |
yuushokuyasai / yushokuyasai ゆうしょくやさい |
brightly colored vegetables; brightly coloured vegetables |
有葷有素 有荤有素 see styles |
yǒu hūn yǒu sù you3 hun1 you3 su4 yu hun yu su |
to include both meat and vegetables |
栄養器官 see styles |
eiyoukikan / eyokikan えいようきかん |
vegetative organ |
栄養生殖 see styles |
eiyouseishoku / eyoseshoku えいようせいしょく |
vegetative reproduction |
栄養繁殖 see styles |
eiyouhanshoku / eyohanshoku えいようはんしょく |
(See 栄養生殖) vegetative propagation |
植物人間 see styles |
shokubutsuningen しょくぶつにんげん |
(sensitive word) human vegetable (i.e. someone in a vegetative state) |
植物工場 see styles |
shokubutsukoujou / shokubutsukojo しょくぶつこうじょう |
plant factory; closed growing system for year-round production of vegetables |
植物油脂 see styles |
shokubutsuyushi しょくぶつゆし |
vegetable fats and oils |
植物状態 see styles |
shokubutsujoutai / shokubutsujotai しょくぶつじょうたい |
(noun - becomes adjective with の) vegetative state |
植物狀態 植物状态 see styles |
zhí wù zhuàng tài zhi2 wu4 zhuang4 tai4 chih wu chuang t`ai chih wu chuang tai |
vegetative state (medicine) |
植物繊維 see styles |
shokubutsuseni しょくぶつせんい |
vegetable fibre (fiber) |
植物脂肪 see styles |
zhí wù zhī fáng zhi2 wu4 zhi1 fang2 chih wu chih fang |
vegetable fat |
植物酵素 see styles |
shokubutsukouso / shokubutsukoso しょくぶつこうそ |
plant enzyme; vegetable enzyme |
沈水植物 see styles |
chinsuishokubutsu ちんすいしょくぶつ |
submerged plant; submerged vegetation |
淡色野菜 see styles |
tanshokuyasai たんしょくやさい |
vegetables not high in beta-carotene |
混ぜご飯 see styles |
mazegohan まぜごはん |
cooked rice with added ingredients (meat, vegetables, etc.) |
混ぜ御飯 see styles |
mazegohan まぜごはん |
cooked rice with added ingredients (meat, vegetables, etc.) |
灰汁洗い see styles |
akuarai あくあらい |
scouring; washing vegetables in lye |
炊き合せ see styles |
takiawase たきあわせ |
food (meat, fish, vegetables, etc.) cooked separately but served together on one dish |
炊合わせ see styles |
takiawase たきあわせ |
food (meat, fish, vegetables, etc.) cooked separately but served together on one dish |
焼きそば see styles |
yakisoba やきそば |
(food term) yakisoba; fried noodles, usu. with with vegetables and meat |
焼き蕎麦 see styles |
yakisoba やきそば |
(food term) yakisoba; fried noodles, usu. with with vegetables and meat |
煮びたし 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 |
煮売り屋 see styles |
niuriya にうりや |
store selling boiled vegetables, fish, and beans |
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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