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There are 76 total results for your 醤 search in the dictionary.
| Characters | Pronunciation Romanization |
Simple Dictionary Definition |
醤 see styles |
jiàng jiang4 chiang katsuzawa かつざわ |
Japanese variant of 醬|酱[jiang4] (1) paste similar to miso made from koji mold and salt water; (2) watery mash left over from making soy sauce; (personal name) Katsuzawa |
醤油 see styles |
shouyu / shoyu しょうゆ |
(out-dated or obsolete kana usage) soy sauce; shoyu; soy sauce; shoyu; (surname) Shouyu |
醤蝦 see styles |
ami あみ |
(kana only) opossum shrimp (Mysida spp.); mysid |
醤野 see styles |
shouno / shono しょうの |
(surname) Shouno |
肉醤 see styles |
nikushou / nikusho にくしょう shishibishio ししびしお |
(archaism) salted and fermented meat or fish |
蒟醤 see styles |
kinma; kinma きんま; キンマ |
(kana only) betel (Piper betle) |
魚醤 see styles |
gyoshou / gyosho ぎょしょう |
(See 魚醤油) fish sauce (made from fermented salted fish) |
醤油屋 see styles |
shouyuya / shoyuya しょうゆや |
(surname) Shouyuya |
醤油皿 see styles |
shouyuzara / shoyuzara しょうゆざら |
soy sauce dish |
醤油粕 see styles |
shouyukasu / shoyukasu しょうゆかす |
soy sauce lees; soy sauce cake |
醤油谷 see styles |
shouyudani / shoyudani しょうゆだに |
(place-name) Shouyudani |
醤油顔 see styles |
shouyugao / shoyugao しょうゆがお |
typically Japanese face |
XO醤 see styles |
ekkusuoojan エックスオージャン |
{food} XO sauce (spicy seafood sauce used primarily in Cantonese cooking) (chi: jiàng) |
沖醤蝦 see styles |
okiami; okiami おきあみ; オキアミ |
(kana only) krill; euphasiid (any species in the family Euphausiacea) |
炸醤麺 see styles |
jaajaamen / jajamen ジャージャーめん |
zhajiangmian (Chinese dish of ground pork over wheat noodles) (chi:) |
甜麺醤 see styles |
tenmenjan テンメンジャン |
sweet flour paste (Chinese seasoning) (chi: tiánmiànjiàng) |
生醤油 see styles |
kijouyu / kijoyu きじょうゆ |
pure soy sauce |
白醤油 see styles |
shiroshouyu / shiroshoyu しろしょうゆ |
{food} white soy sauce; pale soy sauce made with more flour and less soy beans than regular soy sauce |
芝麻醤 see styles |
chiimaajan; jiimaajan / chimajan; jimajan チーマージャン; ジーマージャン |
Chinese sesame paste (chi: zhīmajiàng) |
豆チ醤 see styles |
touchijan / tochijan トウチジャン |
(food term) (kana only) black bean sauce (chi:) |
豆板醤 see styles |
toobanjan トーバンジャン |
broad bean chili paste (Chinese seasoning) (chi: doubanjiang) |
豆瓣醤 see styles |
toobanjan トーバンジャン |
(out-dated kanji) broad bean chili paste (Chinese seasoning) (chi: doubanjiang) |
豆鼓醤 see styles |
touchijan / tochijan トウチジャン touchiijan / tochijan トウチージャン |
(food term) (kana only) black bean sauce (chi:) |
酢醤油 see styles |
sujouyu / sujoyu すじょうゆ |
{food} mixture of soy sauce and vinegar |
魚醤油 see styles |
uoshouyu / uoshoyu うおしょうゆ |
fish sauce (made from fermented salted fish) |
海鮮醤 see styles |
kaisenshou / kaisensho かいせんしょう |
{food} hoisin sauce |
醤油差し see styles |
shouyusashi / shoyusashi しょうゆさし |
soy sauce bottle; soy sauce dispenser; soy sauce cruet |
醤油炒め see styles |
shouyuitame / shoyuitame しょうゆいため |
(food term) fried dish seasoned with soy sauce |
トウチ醤 see styles |
touchijan / tochijan トウチジャン |
(food term) (kana only) black bean sauce (chi:) |
合せ醤油 see styles |
awasejouyu / awasejoyu あわせじょうゆ |
shoyu flavoured with katsuobushi broth; bonito-flavoured soy sauce |
山葵醤油 see styles |
wasabijouyu / wasabijoyu わさびじょうゆ |
soy sauce flavoured with grated wasabi (used for sashimi, etc.) |
淡口醤油 see styles |
usukuchishouyu / usukuchishoyu うすくちしょうゆ |
thin soy sauce; light soy sauce |
濃口醤油 see styles |
koikuchishouyu / koikuchishoyu こいくちしょうゆ |
(food term) dark soy sauce; regular soy sauce |
砂糖醤油 see styles |
satoujouyu / satojoyu さとうじょうゆ |
sweet soy sauce; sugar with soy sauce |
Variations: |
shishibishio; nikushou(肉醤) / shishibishio; nikusho(肉醤) ししびしお; にくしょう(肉醤) |
(archaism) salted and fermented meat or fish |
薄口醤油 see styles |
usukuchishouyu / usukuchishoyu うすくちしょうゆ |
thin soy sauce; light soy sauce |
Variations: |
ami; ami あみ; アミ |
(kana only) opossum shrimp (Mysida spp.); mysid |
たまり醤油 see styles |
tamarijouyu / tamarijoyu たまりじょうゆ |
tamari soy sauce; variety of rich soy sauce (used for sashimi, etc.) |
バター醤油 see styles |
bataajouyu; bataashouyu / batajoyu; batashoyu バターじょうゆ; バターしょうゆ |
{food} butter and soy sauce |
ポン酢醤油 see styles |
ponzushouyu / ponzushoyu ポンずしょうゆ |
ponzu (Japanese sauce made primarily of soy sauce and citrus juice) |
わさび醤油 see styles |
wasabijouyu / wasabijoyu わさびじょうゆ |
soy sauce flavoured with grated wasabi (used for sashimi, etc.) |
合わせ醤油 see styles |
awasejouyu / awasejoyu あわせじょうゆ |
shoyu flavoured with katsuobushi broth; bonito-flavoured soy sauce |
溜まり醤油 see styles |
tamarijouyu / tamarijoyu たまりじょうゆ |
tamari soy sauce; variety of rich soy sauce (used for sashimi, etc.) |
濃い口醤油 see styles |
koikuchishouyu / koikuchishoyu こいくちしょうゆ |
(food term) dark soy sauce; regular soy sauce |
醤油ラーメン see styles |
shouyuraamen / shoyuramen しょうゆラーメン |
soy sauce ramen; soy ramen; ramen in clear brown broth flavored with soy sauce |
日本醤油協会 see styles |
nipponshouyukyoukai / nipponshoyukyokai にっぽんしょうゆきょうかい |
(org) Japan Soy-sauce Brewers' Association; (o) Japan Soy-sauce Brewers' Association |
ヒゲタ醤油工場 see styles |
higetashouyukoujou / higetashoyukojo ヒゲタしょうゆこうじょう |
(place-name) Higetashouyu Factory |
ヤマサ醤油工場 see styles |
yamasashouyukoujou / yamasashoyukojo ヤマサしょうゆこうじょう |
(place-name) Yamasashouyu Factory |
Variations: |
okiami(沖ami); okiami(沖醤蝦); okiami おきアミ(沖アミ); おきあみ(沖醤蝦); オキアミ |
(kana only) krill; euphasiid (any species in the family Euphausiacea) |
Variations: |
tenmenjan テンメンジャン |
sweet flour paste (Chinese seasoning) (chi: tiánmiànjiàng) |
Variations: |
ekkusuoojan エックスオージャン |
{food} XO sauce (spicy seafood sauce used primarily in Cantonese cooking) (chi: jiàng) |
Variations: |
shouyugao / shoyugao しょうゆがお |
(slang) (See ソース顔) typically Japanese face |
Variations: |
teienshouyu / teenshoyu ていえんしょうゆ |
low-salt soy sauce (containing around 13% salt) |
Variations: |
genenshouyu / genenshoyu げんえんしょうゆ |
low-salt soy sauce (containing less than 9% salt) |
Variations: |
uojouyu(魚醤油); uoshouyu / uojoyu(魚醤油); uoshoyu うおじょうゆ(魚醤油); うおしょうゆ |
(See 魚醤) fish sauce (made from fermented salted fish) |
Variations: |
wasabijouyu / wasabijoyu わさびじょうゆ |
soy sauce flavoured with grated wasabi (used for sashimi, etc.) |
Variations: |
awasejouyu / awasejoyu あわせじょうゆ |
shoyu flavoured with katsuobushi broth; bonito-flavoured soy sauce |
Variations: |
shouyuitame / shoyuitame しょうゆいため |
{food} (See 醤油) fried dish seasoned with soy sauce |
Variations: |
tamarijouyu / tamarijoyu たまりじょうゆ |
tamari soy sauce; variety of rich soy sauce (used for sashimi, etc.) |
Variations: |
tamarijouyu / tamarijoyu たまりじょうゆ |
tamari soy sauce; variety of rich soy sauce (used for sashimi, etc.) |
Variations: |
toobanjan トーバンジャン |
{food} doubanjiang (Chinese broad bean chili paste) (chi: dòubànjiàng) |
Variations: |
miso(p); miso(sk) みそ(P); ミソ(sk) |
(1) {food} miso; fermented condiment usu. made from soybeans; (2) innards (from crabs, shrimps, etc.) resembling miso; (3) (kana only) (usu. as ミソ) key point; main point; good part (of something); (4) (derogatory term) (See 泣き味噌,弱味噌) weakling; weak person; (expression) (5) (kana only) (slang) (joc) (imperative; after the -te form of a verb; pun on 見ろ) (See 見る・5) try |
Variations: |
touchijan; touchiijan(豆鼓醤) / tochijan; tochijan(豆鼓醤) トウチジャン; トウチージャン(豆鼓醤) |
(kana only) {food} black bean sauce (chi:) |
Variations: |
kijouyu / kijoyu きじょうゆ |
{food} pure soy sauce |
Variations: |
usukuchishouyu / usukuchishoyu うすくちしょうゆ |
thin soy sauce; light soy sauce |
Variations: |
touchijan; touchiijan(sk) / tochijan; tochijan(sk) トウチジャン; トウチージャン(sk) |
{food} black bean sauce (chi: dòuchǐjiàng) |
Variations: |
shougashouyu / shogashoyu しょうがしょうゆ |
{food} soy sauce mixed with grated ginger |
Variations: |
jaajaamen(jaajaa麺); jaajanmen(炸醤麺, jaajan麺) / jajamen(jaja麺); jajanmen(炸醤麺, jajan麺) ジャージャーめん(ジャージャー麺); ジャージャンめん(炸醤麺, ジャージャン麺) |
{food} zhajiangmian (dish of ground pork over wheat noodles) (chi: zhájiàngmiàn) |
Variations: |
koikuchishouyu / koikuchishoyu こいくちしょうゆ |
{food} (See 薄口醤油) dark soy sauce; regular soy sauce |
Variations: |
usukuchishouyu / usukuchishoyu うすくちしょうゆ |
(See 濃口醤油) light soy sauce |
Variations: |
touchijan; touchiijan(sk) / tochijan; tochijan(sk) トウチジャン; トウチージャン(sk) |
{food} black bean sauce (chi: dòuchǐjiàng) |
Variations: |
shouyu(p); shouyuu(ok); seuyu(醤油)(ok); shoyu(ik); shoyuu(ik) / shoyu(p); shoyu(ok); seuyu(醤油)(ok); shoyu(ik); shoyu(ik) しょうゆ(P); しょうゆう(ok); せうゆ(醤油)(ok); しょゆ(ik); しょゆう(ik) |
(しょゆ, しょゆう are dial.) soy sauce; shoyu |
Variations: |
shouyu(p); shouyuu(sk) / shoyu(p); shoyu(sk) しょうゆ(P); しょうゆう(sk) |
soy sauce; soya sauce; shoyu |
Variations: |
shouyudare(醤油dare); shouyudare(醤油dare, 醤油垂re); shouyutare(醤油tare); shouyutare(醤油tare, 醤油垂re) / shoyudare(醤油dare); shoyudare(醤油dare, 醤油垂re); shoyutare(醤油tare); shoyutare(醤油tare, 醤油垂re) しょうゆダレ(醤油ダレ); しょうゆだれ(醤油だれ, 醤油垂れ); しょうゆタレ(醤油タレ); しょうゆたれ(醤油たれ, 醤油垂れ) |
soy-based sauce |
Variations: |
shouyukasu / shoyukasu しょうゆかす |
soy sauce lees; soy sauce cake |
Variations: |
warijouyu / warijoyu わりじょうゆ |
{food} soy sauce mixed with another ingredient (e.g. stock, vinegar) |
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.
Just because a word appears here does not mean it is appropriate for a tattoo, your business name, etc. Please consult a professional before doing anything stupid with this data.
We do offer Chinese and Japanese Tattoo Services. We'll also be happy to help you translate something for other purposes.
No warranty as to the correctness, potential vulgarity, or clarity is expressed or implied. We did not write any of these definitions (though we occasionally act as a contributor/editor to the CC-CEDICT project). You are using this dictionary for free, and you get what you pay for.
The following titles are just to help people who are searching for an Asian dictionary to find this page.