There are 1754 total results for your Koi-Fish search in the dictionary. I have created 18 pages of results for you. Each page contains 100 results...
<12345678910...>| Characters | Pronunciation Romanization |
Simple Dictionary Definition |
砂摩り see styles |
sunazuri すなずり |
(1) fat underbelly of a fish; (2) sand polishing; (3) sand finish (e.g. finishing a wall with sand mortar); (4) (food term) (colloquialism) chicken gizzard |
砂摺り see styles |
sunazuri すなずり |
(1) fat underbelly of a fish; (2) sand polishing; (3) sand finish (e.g. finishing a wall with sand mortar); (4) (food term) (colloquialism) chicken gizzard |
硬骨魚 硬骨鱼 see styles |
yìng gǔ yú ying4 gu3 yu2 ying ku yü koukotsugyo / kokotsugyo こうこつぎょ |
bony fishes; Osteichthyes (taxonomic class including most fish) bony fish; osteichthyan |
立て網 see styles |
tateami たてあみ |
fish trap; set net |
立田揚 see styles |
tatsutaage / tatsutage たつたあげ |
(irregular kanji usage) (food term) dish of fish or meat flavoured with soy sauce, mirin, etc., coated with starch and then deep-fried |
竜田揚 see styles |
tatsutaage / tatsutage たつたあげ |
(food term) dish of fish or meat flavoured with soy sauce, mirin, etc., coated with starch and then deep-fried |
竜皮巻 see styles |
ryuuhimaki / ryuhimaki りゅうひまき |
white fish vinegared and rolled with kombu |
笛奴鯛 see styles |
fueyakkodai; fueyakkodai フエヤッコダイ; ふえやっこだい |
(kana only) longnose butterfly fish (Forcipiger flavissimus, species of butterflyfish from the Indo-Pacific); forcepsfish |
筋蒲鉾 see styles |
sujikamaboko すじかまぼこ |
gristly fish paste (made of muscle, tendons, skin, etc.) |
箱河豚 see styles |
hakofugu; hakofugu はこふぐ; ハコフグ |
(1) (kana only) bluespotted boxfish (Ostracion immaculatus); (2) boxfish (any fish of family Ostraciidae); trunkfish |
Variations: |
yasu やす |
(kana only) fish spear; leister; lance; trident |
粕漬け see styles |
kasuzuke かすづけ |
(fish or vegetables) pickled in sake lees |
Variations: |
ara; ara あら; アラ |
(1) (kana only) (usu. アラ) remaining bony parts (of a fish after filleting); (2) (kana only) flaw (esp. of a person); fault; defect; (3) rice chaff; (prefix) (4) rough; (prefix) (5) crude; raw; natural; wild |
粗炊き see styles |
aradaki あらだき |
{food} simmered fish |
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 |
糖醋魚 糖醋鱼 see styles |
táng cù yú tang2 cu4 yu2 t`ang ts`u yü tang tsu yü |
sweet and sour fish |
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.) |
糸作り see styles |
itozukuri いとづくり |
thin strips of raw fish and squid |
糸引鰯 see styles |
itohikiiwashi; itohikiiwashi / itohikiwashi; itohikiwashi いとひきいわし; イトヒキイワシ |
(kana only) attenuated spider fish (Bathypterois atricolor) |
緋目高 see styles |
himedaka; himedaka ひめだか; ヒメダカ |
(kana only) (See メダカ) himedaka; gold-colored breed of the Japanese rice fish (Oryzias latipes) |
締める see styles |
shimeru(p); shimeru(sk) しめる(P); シメる(sk) |
(transitive verb) (1) (ant: 緩める・1) to tie; to fasten; to tighten; (transitive verb) (2) to wear (necktie, belt); to put on; (transitive verb) (3) (See 〆る・しめる・1) to total; to sum; (transitive verb) (4) (See 緊める・しめる) to be strict with; (transitive verb) (5) to economize; to economise; to cut down on; (transitive verb) (6) to salt; to marinate; to pickle; to make sushi adding a mixture of vinegar and salt; (v1,vi) (7) to kill (fish, poultry, etc.); (v1,vi) (8) (colloquialism) (oft. as シメる) to strongly press (someone); to crack down on; to keep under strict control |
練り物 see styles |
nerimono ねりもの |
(1) paste products (incl. sweets, fish paste, etc.); (2) parade float; procession |
肉食魚 see styles |
nikushokugyo にくしょくぎょ |
carnivorous fish |
背割り see styles |
sewari せわり |
(1) slicing a fish down its back; (2) slit in the back of a garment; (3) split in a piece of lumber (to prevent splitting when drying) |
背越し see styles |
segoshi せごし |
thinly slicing soft-boned fish for sashimi |
背開き see styles |
sebiraki せびらき |
slicing a fish down its back |
胡椒鯛 see styles |
koshoudai; koshoudai / koshodai; koshodai こしょうだい; コショウダイ |
(kana only) crescent sweetlips (species of fish, Plectorhinchus cinctus) |
腸抜き see styles |
watanuki わたぬき |
(noun/participle) gutting (esp. a fish); gutted fish |
腹開き see styles |
harabiraki はらびらき |
{food} slicing a fish along its belly |
Variations: |
namasu なます |
(kana only) {food} namasu; dish of raw fish and vegetables seasoned in vinegar |
花虎魚 see styles |
hanaokoze はなおこぜ |
sargassum fish |
茹で汁 see styles |
yudejiru ゆでじる |
broth left over after boiling meat, fish, vegetables, etc.; stock |
落ち魚 see styles |
ochiuo おちうお |
fish going downstream to spawn; dead fish |
蒲闍尼 蒲阇尼 see styles |
pú shé ní pu2 she2 ni2 p`u she ni pu she ni fujani |
蒲膳尼 bhojanīya, to be eaten, edible; what is suitable as the fare of monks and nuns, proper food; one list gives wheat, rice (boiled), parched rice, fish, and flesh; another gives cakes (or loaves), porridge, parched grain, flesh, and boiled rice. |
蒸し魚 see styles |
mushizakana むしざかな |
steamed fish |
蕪蒸し see styles |
kaburamushi かぶらむし |
(1) steamed fish with grated turnip on top; (2) hollowed-out turnip stuffed with chicken, shrimp, gingko nuts, etc. |
蛙鮟鱇 see styles |
kaeruankou; kaeruankou / kaeruanko; kaeruanko かえるあんこう; カエルアンコウ |
(kana only) frogfish (any fish of family Antennariidae, esp. the striated frogfish, Antennarius striatus) |
蝦虎魚 虾虎鱼 see styles |
xiā hǔ yú xia1 hu3 yu2 hsia hu yü haze はぜ |
goby (flat fish, Gobiidae) (1) goby (fish); (2) yellowfin goby (Acanthogobius flavimanus) |
血合い see styles |
chiai ちあい |
meat of a fish (e.g. tuna) that is dark red with blood, usu. coming from the parts close to the spine |
血抜き see styles |
chinuki ちぬき |
(noun/participle) letting out blood prior to cooking; draining blood from meat, fish, etc. |
褐漁鴞 褐渔鸮 see styles |
hè yú xiāo he4 yu2 xiao1 ho yü hsiao |
(bird species of China) brown fish owl (Ketupa zeylonensis) |
西京漬 see styles |
saikyouzuke / saikyozuke さいきょうづけ |
fish pickled in sweet Kyoto-style miso |
西京焼 see styles |
saikyouyaki / saikyoyaki さいきょうやき |
(food term) Kyoto-style grilled fish; fish slices pickled overnight in Kyoto-style sweet white bean paste, then grilled |
観賞魚 see styles |
kanshougyo / kanshogyo かんしょうぎょ |
aquarium fish |
解ぐす see styles |
hogusu ほぐす |
(irregular okurigana usage) (transitive verb) (1) (kana only) to unravel; to untie; to untangle; to loosen; (2) to break into small pieces (of fish, meat, etc.); (3) to relax; to ease |
赤羽太 see styles |
akahata; akahata あかはた; アカハタ |
(kana only) blacktip grouper (species of fish, Epinephelus fasciatus) |
赤身魚 see styles |
akamizakana あかみざかな |
fish having red flesh (e.g. maguro, katsuo, saba, iwashi) |
軟骨魚 软骨鱼 see styles |
ruǎn gǔ yú ruan3 gu3 yu2 juan ku yü |
cartilaginous fish (such as sharks) |
近海魚 see styles |
kinkaigyo きんかいぎょ |
fish found in coastal waters |
遡河魚 see styles |
sokagyo そかぎょ sakkagyo さっかぎょ |
anadromous fish (fish that migrates upstream, e.g. salmon) |
酢和え see styles |
suae すあえ |
dressing (vegetables, fish, etc.) with vinegar; vegetables (or fish, etc.) dressed with vinegar |
酢洗い see styles |
suarai すあらい |
(noun/participle) {food} preparing food (esp. fish) by rinsing it with vinegar |
酢韲え see styles |
suae すあえ |
dressing (vegetables, fish, etc.) with vinegar; vegetables (or fish, etc.) dressed with vinegar |
醧忘臺 醧忘台 see styles |
yù wàng tái yu4 wang4 tai2 yü wang t`ai yü wang tai yobō dai |
The terrace of the potation of forgetfulness, e.g. the waters of Lethe. Also the birds, animals, fish, and creeping things about to be reincarnated as human beings are taken to this terrace and given the drink which produces oblivion of the past. |
野締め see styles |
nojime のじめ |
(noun - becomes adjective with の) (1) killing one's catch on the spot (e.g. a bird); (noun - becomes adjective with の) (2) killing a fish immediately to preserve its freshness |
野臥間 see styles |
nobusuma のぶすま |
(1) legendary monster resembling a flying squirrel; (2) Japanese giant flying squirrel (Petaurista leucogenys); (3) (food term) Japanese dish prepared with cooked fish and chicken |
金目鱸 金目鲈 see styles |
jīn mù lú jin1 mu4 lu2 chin mu lu |
Barramundi; Lates calcarifer (a species of catadromous fish in family Latidae of order Perciformes) |
金魚蝨 see styles |
chou / cho ちょう |
(kana only) Japanese fish louse (Argulus japonicus) |
針外し see styles |
harihazushi はりはずし |
{fish} disgorger |
釣り堀 see styles |
tsuribori つりぼり |
fish pond |
釣り針 see styles |
tsuribari つりばり |
fish hook |
釣り鉤 see styles |
tsuribari つりばり |
fish hook |
鉄砲魚 see styles |
teppouuo; teppouuo / teppouo; teppouo てっぽううお; テッポウウオ |
(kana only) archerfish (any fish of family Toxotidae, esp. the banded archerfish, Toxotes jaculatrix) |
關東煮 关东煮 see styles |
guān dōng zhǔ guan1 dong1 zhu3 kuan tung chu |
oden, Japanese dish made with boiled eggs, processed fish cakes, daikon radish, tofu etc in a kelp-based broth |
降ろす see styles |
orosu おろす |
(transitive verb) (1) to take down (e.g. flag); to launch (e.g. boat); to drop; to lower (e.g. ladder); to let (a person) off; to unload; to discharge; (2) to drop off (a passenger from a vehicle); to let (a person) off; (3) to withdraw money from an account; (4) to wear (clothing) for the first time; (5) to fillet (e.g. a fish) |
降河魚 see styles |
koukagyo / kokagyo こうかぎょ |
(See 遡河魚) catadromous fish (fish that migrates downstream, e.g. eel) |
降流魚 see styles |
kouryuugyo / koryugyo こうりゅうぎょ |
(rare) catadromous fish (fish that migrates downstream, e.g. eel) |
降海型 see styles |
koukaigata / kokaigata こうかいがた |
sea-run variety (of fish) |
陸封型 see styles |
rikufuugata / rikufugata りくふうがた |
landlocked variety (of fish) |
陸封魚 see styles |
rikufuugyo / rikufugyo りくふうぎょ |
landlocked fish |
集魚灯 see styles |
shuugyotou / shugyoto しゅうぎょとう |
fish-luring lights |
雉羽太 see styles |
kijihata; kijihata きじはた; キジハタ |
(kana only) red-spotted grouper (species of fish, Epinephelus akaara); Hong Kong grouper |
雑魚場 see styles |
zakoba ざこば |
(place-name) Zakoba (Edo period fish market near Osaka) |
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 |
霜降り see styles |
shimofuri しもふり |
(noun/participle) (1) speckled with white; salt and pepper (colour, color); (2) (of fabric) created by intertwining white and coloured fibres; (3) (of beef) marbling; (4) (abbreviation) (of fish, chicken, shellfish, etc.) blanching by exposure to boiling and then icy water |
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 |
青草茶 see styles |
qīng cǎo chá qing1 cao3 cha2 ch`ing ts`ao ch`a ching tsao cha |
(Tw) a traditional Taiwanese drink made from cooling medicinal herbs, typically used to relieve internal heat or sore throat, made with ingredients such as mesona 仙草[xian1 cao3], fish mint 魚腥草|鱼腥草[yu2 xing1 cao3], mint and dandelion |
韲え物 see styles |
aemono あえもの |
(food term) chopped fish, shellfish or vegetables, dressed with (miso or other) sauce |
頭つき see styles |
kashiratsuki かしらつき atamatsuki あたまつき |
(1) hairstyle; shape of one's head; (2) fish served whole; hairstyle; shape of one's head |
頭付き see styles |
kashiratsuki かしらつき atamatsuki あたまつき |
(1) hairstyle; shape of one's head; (2) fish served whole; hairstyle; shape of one's head |
風乾し see styles |
kazaboshi かざぼし |
wind drying; drying something by hanging it in a drafty place (e.g. fish) |
風干し see styles |
kazaboshi かざぼし |
wind drying; drying something by hanging it in a drafty place (e.g. fish) |
飛び子 see styles |
tobiko とびこ |
(1) (kana only) flying fish roe; (2) (archaism) travelling male homosexual prostitute |
飛び魚 see styles |
tobiuo とびうお |
(kana only) flying fish (esp. the Japanese flying fish, Cypselurus agoo) |
飛魚座 飞鱼座 see styles |
fēi yú zuò fei1 yu2 zuo4 fei yü tso tobiuoza とびうおざ |
Volans (constellation) (astron) Volans (constellation); the Flying Fish |
飛魚族 飞鱼族 see styles |
fēi yú zú fei1 yu2 zu2 fei yü tsu |
"flying fish family", family who sacrifice everything to send their children abroad to study |
飯蒸し see styles |
iimushi / imushi いいむし |
(food term) mochi rice topped with fish (or other food) and steamed |
養殖池 see styles |
youshokuchi / yoshokuchi ようしょくち |
fish pond |
養殖魚 see styles |
youshokugyo / yoshokugyo ようしょくぎょ |
farmed fish; farm-raised fish; cultivated fish; hatchery fish |
養魚場 see styles |
yougyojiyou / yogyojiyo ようぎょじよう |
fish hatchery; (place-name) Yōgyojiyou |
養魚家 see styles |
yougyoka / yogyoka ようぎょか |
fish farmer; pisciculturist |
養魚池 养鱼池 see styles |
yǎng yú chí yang3 yu2 chi2 yang yü ch`ih yang yü chih yougyochi / yogyochi ようぎょち |
fishpond fish-breeding pond; (place-name) Yōgyochi |
養魚缸 养鱼缸 see styles |
yǎng yú gāng yang3 yu2 gang1 yang yü kang |
aquarium; fish tank |
馬面剥 see styles |
umazurahagi; umazurahagi うまづらはぎ; ウマヅラハギ |
(kana only) black scraper fish (Novodon modestus) |
骨切り see styles |
honekiri ほねきり |
(1) osteotomy; (2) finely cutting a fish to cut up its small bones |
骨抜き see styles |
honenuki ほねぬき |
(noun - becomes adjective with の) (1) boning (fish or meat); deboning; (noun - becomes adjective with の) (2) watering down (a plan, bill, etc.); dilution; emasculation; (noun - becomes adjective with の) (3) taking the backbone out of; weakening |
骨煎餅 see styles |
honesenbei / honesenbe ほねせんべい |
deep fried fish bones (snack food) |
魚がし see styles |
uogashi うおがし |
riverside fish market |
魚かす see styles |
gyokasu ぎょかす uokasu うおかす |
fish meal |
Entries with 2nd row of characters: The 2nd row is Simplified Chinese.
This page contains 100 results for "Koi-Fish" 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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