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<12345678>| Characters | Pronunciation Romanization |
Simple Dictionary Definition |
Variations: |
kasuzuke かすづけ |
(fish or vegetables) pickled in sake lees |
純粋菜食主義 see styles |
junsuisaishokushugi じゅんすいさいしょくしゅぎ |
pure vegetarianism; veganism |
純菜食主義者 see styles |
junsaishokushugisha じゅんさいしょくしゅぎしゃ |
(See ヴィーガン) vegan; strict vegetarian |
Variations: |
nakiri なきり |
(1) (abbreviation) (See 菜切り包丁) nakiri knife; vegetable knife; (2) cutting vegetables |
Variations: |
sumutsukari; sumuzukari すむつかり; すむずかり |
{food} (See しもつかれ) dish of simmered salmon head, soybeans, vegetables, and leftovers |
野菜ジュース see styles |
yasaijuusu / yasaijusu やさいジュース |
vegetable juice |
Variations: |
kamameshi かまめし |
rice, meat and vegetable dish served in a small pot |
Variations: |
aonuta あおぬた |
{food} salad of fish and vegetables, dressed with crushed mustard leaves and greens seasoned with sake lees, miso and vinegar |
Variations: |
utsu うつ |
(1) (kana only) (See 鬱病) depression; low spirits; (adj-t,adv-to) (2) (rare) luxuriant (of vegetation) |
Variations: |
uosuki うおすき |
seafood and vegetables cooked sukiyaki style |
ヴェジタリアン see styles |
rejitarian ヴェジタリアン |
(n,adj-no,adj-na) vegetarian |
Variations: |
oshinko おしんこ |
(See 新香) pickled vegetables; pickles |
Variations: |
ozouni / ozoni おぞうに |
(polite language) {food} (See 雑煮・ぞうに) soup containing rice cakes and vegetables (New Year's dish) |
ジンギスカン鍋 see styles |
jingisukannabe ジンギスカンなべ |
(1) slotted dome cast iron grill for preparing the Genghis Khan dish; (2) Japanese mutton and vegetable dish |
ジンギス汗料理 see styles |
jingisukanryouri / jingisukanryori ジンギスかんりょうり |
Japanese mutton and vegetable dish |
Variations: |
sobameshi そばめし |
(kana only) soba and rice cooked together along with meat, vegetables, etc. on a metal plate |
Variations: |
yudejiru ゆでじる |
broth left over after boiling meat, fish, vegetables, etc.; stock |
万緑叢中紅一点 see styles |
banryokusouchuukouitten / banryokusochukoitten ばんりょくそうちゅうこういってん |
(expression) (proverb) (See 万緑一紅) one red flower standing out in a sea of green vegetation; one item of quality standing out among many; one woman among many men |
Variations: |
kushikatsu くしカツ |
{food} kushikatsu; deep-fried skewered meat and vegetables |
促成栽培の野菜 see styles |
sokuseisaibainoyasai / sokusesaibainoyasai そくせいさいばいのやさい |
forced vegetables |
Variations: |
sengiri せんぎり |
finely cut strips (of vegetables); shredded vegetables |
Variations: |
tsuchitsuki つちつき |
(can be adjective with の) covered with soil (of vegetables, etc.) |
Variations: |
shiomomi しおもみ |
(noun, transitive verb) {food} (See 揉む・もむ・1) sprinkling salt on a raw vegetable and rubbing it in |
持續性植物狀態 持续性植物状态 see styles |
chí xù xìng zhí wù zhuàng tài chi2 xu4 xing4 zhi2 wu4 zhuang4 tai4 ch`ih hsü hsing chih wu chuang t`ai chih hsü hsing chih wu chuang tai |
persistent vegetative state (medicine) |
Variations: |
sasagaki ささがき |
(noun/participle) cut into long thin shavings (primarily vegetables), in the manner a pencil is sharpened with a knife |
Variations: |
suae すあえ |
dressing (vegetables, fish, etc.) with vinegar; vegetables (or fish, etc.) dressed with vinegar |
Variations: |
hiryouzu; hiryuuzu; hirousu / hiryozu; hiryuzu; hirosu ひりょうず; ひりゅうず; ひろうす |
(1) filhos (traditional Portuguese dessert) (por: filhós); (2) (ksb:) (See 雁擬き) deep-fried tofu mixed with thinly sliced vegetables |
クリームシチュー see styles |
kuriimushichuu / kurimushichu クリームシチュー |
{food} chicken and vegetable stew with bechamel sauce or fresh cream (wasei: cream stew) |
ジンギスカン料理 see styles |
jingisukanryouri / jingisukanryori ジンギスカンりょうり |
Japanese mutton and vegetable dish |
スパイラライザー see styles |
supairaraizaa / supairaraiza スパイラライザー |
spiralizer; spiral vegetable slicer |
Variations: |
dobuzuke どぶづけ |
(1) {food} (See 糠味噌漬け) vegetables pickled in salted rice-bran paste, esp. with lots of liquid; (2) (colloquialism) {engr} hot-dip galvanizing |
Variations: |
dobozuke どぼづけ |
(ksb:) {food} (See どぶ漬け・どぶづけ・1) vegetables pickled in salted rice-bran paste, esp. with lots of liquid |
ベジタリアニズム see styles |
bejitarianizumu ベジタリアニズム |
vegetarianism |
Variations: |
nakate なかて |
(1) mid-season crops; mid-season rice; mid-season vegetables; (2) (中手 only) {anat} metacarpus |
Variations: |
gomokumeshi ごもくめし |
(See 五目ごはん) casserole of rice, fish or meat, and vegetables |
Variations: |
goshikiage ごしきあげ |
mixed fried vegetables |
Variations: |
narazuke ならづけ |
vegetables pickled in sake lees |
持續性植物人狀態 持续性植物人状态 see styles |
chí xù xìng zhí wù rén zhuàng tài chi2 xu4 xing4 zhi2 wu4 ren2 zhuang4 tai4 ch`ih hsü hsing chih wu jen chuang t`ai chih hsü hsing chih wu jen chuang tai |
persistent vegetative state |
Variations: |
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 |
Variations: |
dengakuyaki でんがくやき |
skewered fish (or vegetables, etc.) coated with miso and cooked |
Variations: |
kouramushi / koramushi こうらむし |
crab meat mixed with vegetables and egg yolk, steamed inside its shell |
Variations: |
fukujinzuke ふくじんづけ |
sliced vegetables pickled in soy sauce |
Variations: |
shunkan しゅんかん |
(1) {food} (See 普茶料理) dish of seasonal vegetables and bamboo shoots; (2) wooden lacquered bowl; (3) Kagoshima cuisine |
Variations: |
shoujinmono; soujimono(ok) / shojinmono; sojimono(ok) しょうじんもの; そうじもの(ok) |
(See 生臭物) vegetable-based food (incl. nuts, berries, etc., but excl. all meat and fish) |
Variations: |
yasaikuzu やさいくず |
vegetable scraps |
Variations: |
aokusai あおくさい |
(adjective) (1) inexperienced; immature; green; naive; (adjective) (2) grassy-smelling; smelling of raw vegetation |
Variations: |
itokoni いとこに |
{food} vegetables boiled in miso |
ヴェジタリアニズム see styles |
rejitarianizumu ヴェジタリアニズム |
vegetarianism |
ゴーヤチャンプルー see styles |
gooyachanpuruu / gooyachanpuru ゴーヤチャンプルー |
(rkb:) bitter melon stir-fried with pork, tofu and other vegetables |
ごおやちゃんぷるう see styles |
gooyachanpuruu / gooyachanpuru ごおやちゃんぷるう |
(rkb:) bitter melon stir-fried with pork, tofu and other vegetables |
Variations: |
sogigiri そぎぎり |
(noun, transitive verb) {food} slicing (a vegetable, chicken breast, etc.) diagonally; cutting (diagonally) into thin slices; shaving into slivers |
Variations: |
namemiso なめみそ |
flavoured miso; miso mixed with meat, vegetables, fish, etc. |
Variations: |
mizoreae みぞれあえ |
{food} (See おろし和え・おろしあえ) seasoning of grated daikon with soy and vinegar, usu. for fish or vegetables |
Variations: |
mosamosa; mosamosa もさもさ; モサモサ |
(vs,adv,adv-to) (1) (onomatopoeic or mimetic word) to be hairy (person); to be thickly bearded; (vs,adv,adv-to) (2) (onomatopoeic or mimetic word) to be dense (vegetation); to be thick; (vs,adv,adv-to) (3) (onomatopoeic or mimetic word) to be slow (person); to be dull |
Variations: |
gomokusoba ごもくそば |
soba with various vegetables, seafood, and meat |
Variations: |
sogigiri そぎぎり |
(noun/participle) (See 削ぐ・1) cutting a thin object (e.g. vegetable stalk) at a 45 degree angle; cutting in a way that blunts or rounds the cut |
Variations: |
mokurou / mokuro もくろう |
vegetable wax; Japan wax; sumac wax |
Variations: |
nikorogashi(煮転gashi); nikorobashi(煮転bashi) にころがし(煮転がし); にころばし(煮転ばし) |
root vegetables boiled in broth |
Variations: |
beidan; heidan; heitan / bedan; hedan; hetan べいだん; へいだん; 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 |
ゴーヤーチャンプルー see styles |
gooyaachanpuruu / gooyachanpuru ゴーヤーチャンプルー |
(rkb:) bitter melon stir-fried with pork, tofu and other vegetables |
ごおやあちゃんぷるう see styles |
gooyaachanpuruu / gooyachanpuru ごおやあちゃんぷるう |
(rkb:) bitter melon stir-fried with pork, tofu and other vegetables |
Variations: |
motsunabe(motsu鍋)(p); motsunabe(motsu鍋) もつなべ(もつ鍋)(P); モツなべ(モツ鍋) |
{food} (See もつ) hot pot stew made with offal, vegetables and (often) miso |
Variations: |
yosenabe よせなべ |
(See 寄せ・2) 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 |
Variations: |
itazuri いたずり |
salt rubbing; sprinkling salt over a vegetable and rolling it on a cutting board |
Variations: |
nikorogashi にころがし |
(See 煮っ転がし) root vegetables boiled in broth |
Variations: |
nikorobashi にころばし |
(rare) (See 煮ころがし) root vegetables boiled in broth |
Variations: |
nishime にしめ |
{food} dish of vegetables, konnyaku, etc. simmered in soy sauce and water until the liquid is almost gone |
Variations: |
hatake(p); hata はたけ(P); はた |
(1) field (for growing wheat, fruit, vegetables, etc.); cultivated land; vegetable plot; kitchen garden; plantation; (n,n-suf) (2) (はたけ only) (ばたけ when a suffix) field (of specialization); sphere; area; line; (3) (はたけ only) (colloquialism) womb; birth; birthplace |
Variations: |
nappa なっぱ |
(1) leaf vegetable; greens; (2) vegetable leaves |
Variations: |
tonjiru(豚汁, ton汁); butajiru(豚汁, buta汁) とんじる(豚汁, とん汁); ぶたじる(豚汁, ぶた汁) |
pork miso soup; miso soup with pork and vegetables |
Variations: |
oshinko おしんこ |
(See 新香) pickled vegetables; pickles |
Variations: |
chanpon; chanpon ちゃんぽん; チャンポン |
(noun or adjectival noun) (1) mixing things of different type (alternately or at the same time); mixture; (2) dish of noodles, seafood, vegetables (from Nagasaki) |
Variations: |
sarasu さらす |
(transitive verb) (1) to expose (to the sun, public, danger, etc.); (transitive verb) (2) to bleach; to refine; (transitive verb) (3) to rinse (vegetables); to soak; (transitive verb) (4) (colloquialism) to doxx; to dox; to make someone's private information public without permission; (transitive verb) (5) (hist) (See 晒し・4) to sentence (someone) to public humiliation |
Variations: |
shokubutsuyu しょくぶつゆ |
vegetable oil |
Variations: |
rakansai らかんさい |
{food} Buddha's delight (vegetarian dish) |
葷酒山門に入るを許さず see styles |
kunshusanmonniiruoyurusazu / kunshusanmonniruoyurusazu くんしゅさんもんにいるをゆるさず |
(expression) (proverb) {Buddh} bringing pungent vegetables or liquor inside the temple is prohibited |
Variations: |
aoi あおい |
(adjective) (1) blue; azure; (adjective) (2) (mostly arch. or in ref. to fruits, vegetables and traffic lights, etc.) green; (adjective) (3) (青い, 蒼い only) (in ref. to facial colour) pale; gray; grey; (adjective) (4) (青い, 蒼い only) unripe; inexperienced |
Variations: |
hajirou / hajiro はじろう |
(See 木蝋・もくろう) vegetable wax; Japan wax; sumac wax |
Variations: |
keekusare; keeku sare ケークサレ; ケーク・サレ |
{food} cake salé (fre:); salty, unsweet pound cake (usu. incl. cheese and vegetables) |
Variations: |
bejiburosu; beji burosu ベジブロス; ベジ・ブロス |
{food} vegetable broth (eng: veg broth) |
Variations: |
aburakasu あぶらかす |
(1) oil cake (fertilizer made of oily vegetable dregs); (2) (油かす only) {food} deep-fried meat (esp. beef offal) resembling a pork rind |
Variations: |
tsukemono つけもの |
tsukemono; Japanese pickled vegetables |
Variations: |
nikkorogashi にっころがし |
(See 煮ころがし) root vegetables boiled in broth |
Variations: |
aomi あおみ |
(1) blueness; greenness; tinge of blue; tinge of green; (2) {food} (vegetable) garnish |
Variations: |
kazarigiri かざりぎり |
cutting ingredients into decorative shapes (e.g. vegetables) |
Variations: |
kenchinjiru けんちんじる |
Japanese tofu and vegetable chowder |
Variations: |
chajanmyon(chajan麺); jajanmyon(jajan麺) チャジャンミョン(チャジャン麺); ジャジャンミョン(ジャジャン麺) |
(kana only) {food} (See ジャージャー麺) jajangmyeon (noodle dish topped with sweet bean sauce, diced pork, and vegetables) (kor:) |
Variations: |
chanpuruu; chanpuruu / chanpuru; chanpuru チャンプルー; ちゃんぷるう |
(rkb:) {food} chanpuru; champuru; Okinawan stir-fry dish, usually containing vegetables (especially bitter melon), tofu, meat or fish |
Variations: |
ichiyazuke いちやづけ |
(noun/participle) (1) last-minute cramming; overnight cramming; (2) (original meaning) (vegetables) salted just overnight |
Variations: |
gomokuzushi ごもくずし |
sushi rice mixed with various ingredients (vegetables, fish, etc.) |
Variations: |
umani; amani(甘煮) うまに; あまに(甘煮) |
{food} fish, meat, and vegetables stewed in a thick, sweet sauce of soy sauce, sugar and mirin |
Variations: |
hechima(gikun); hechima へちま(gikun); 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) (metaphorically, generally in negative sentences) something useless |
Variations: |
suguki すぐき |
(kana only) {food} regional pickle of Kyoto made from a turnip-like vegetable |
Variations: |
koujizuke / kojizuke こうじづけ |
(n,n-suf) (See 麹・こうじ) fish, meat, vegetables, etc. pickled in kōji and salt; food pickled in malted rice |
Variations: |
bejitarian; rejitarian ベジタリアン; ヴェジタリアン |
(n,adj-no,adj-na) vegetarian |
Variations: |
misozuke みそづけ |
{food} (See 味噌・1) meat, fish or vegetables preserved in miso; preserving in miso |
Variations: |
mizutaki; mizudaki(水炊ki, 水炊) みずたき; みずだき(水炊き, 水炊) |
{food} food (esp. chicken and vegetables) boiled in plain water (or sometimes dashi, etc.) and served with dipping sauce (esp. ponzu) |
Variations: |
nitsuke につけ |
vegetables or fish boiled in soy sauce |
Variations: |
karashizuke からしづけ |
vegetables pickled in mustard |
Variations: |
shibazuke しばづけ |
{food} Kyoto-style chopped vegetables pickled in salt with red shiso leaves |
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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