There are 1554 total results for your Fish search. I have created 16 pages of results for you. Each page contains 100 results...
<12345678910...>| Characters | Pronunciation Romanization |
Simple Dictionary Definition |
麹漬 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 |
麻蹉 see styles |
má cuō ma2 cuo1 ma ts`o ma tso |
matsya, a fish. |
黃魚 黄鱼 see styles |
huáng yú huang2 yu2 huang yü |
yellow croaker (fish) |
黑輪 黑轮 see styles |
hēi lún hei1 lun2 hei lun |
oden, Japanese dish made with boiled eggs, processed fish cakes, daikon radish, tofu etc in a kelp-based broth |
黒身 see styles |
kuromi くろみ |
(See 血合い) meat of a fish (e.g. tuna) that is dark red with blood, usu. coming from the parts close to the spine |
黒酢 see styles |
kurozu くろず |
(1) black vinegar, usu. produced from unpolished rice; (2) charred kelp or shiitake mushrooms ground and mixed with vinegar, used to dress raw fish and vegetables |
鼠坊 see styles |
nezuppo; nezuppo ねずっぽ; ネズッポ |
(kana only) dragonet (any fish of family Callionymidae, esp. Richard's dragonet, Repomucenus richardsonii) |
鼬魚 see styles |
itachiuo; itachiuo いたちうお; イタチウオ |
(kana only) goatsbeard brotula (species of ophidiiform fish, Brotula multibarbata) |
龍魚 see styles |
ryuugyo / ryugyo りゅうぎょ |
(See 蝶鮫) dragon-like cryptid fish with many whiskers and no bones (likely a sturgeon) |
䰾魚 鲃鱼 see styles |
bā yú ba1 yu2 pa yü |
barbel (fish) |
あえ物 see styles |
aemono あえもの |
(food term) chopped fish, shellfish or vegetables, dressed with (miso or other) sauce |
あら汁 see styles |
arajiru あらじる |
(food term) soup made from boiling leftover fish scraps; fishhead soup |
うお座 see styles |
uoza うおざ |
(noun - becomes adjective with の) (1) (astron) Pisces (constellation); the Fish; the Fishes; (2) (archaism) fishmongers' guild |
ウロコ see styles |
uroko ウロコ |
(1) (kana only) scale (of fish, snake, etc.); (2) (kana only) serif (on kana or kanji (e.g. in Mincho font)) |
えら骨 see styles |
erabone えらぼね |
(1) jawbone; mandible; (2) branchial arches (in fish); gill arches |
オカズ see styles |
okazu オカズ |
(1) (kana only) side dish; okazu; side dish (meat, fish, pickles, etc.) accompanying the rice in a typical Japanese meal; (2) (kana only) food for thought (esp. in the context of conversation, or material for assisting arousal during masturbation); (3) (kana only) fill; fill-in (drumming) |
おじや see styles |
ojiya おじや |
(See 雑炊) rice gruel containing vegetables, fish, etc., and seasoned with miso or soy sauce |
オトト see styles |
ototo オトト |
(kana only) (child. language) fish |
かいと see styles |
gaido ガイド |
(noun, transitive verb) (1) guide; tour guide; conductor; guiding; leading; (2) guidebook; (3) {fish} guide (on a fishing rod); guide ring; (personal name) Kaid |
カジカ see styles |
kajika カジカ |
(1) (kana only) sculpin (any fish of family Cottidae, incl. the bullheads and the miller's-thumb); (2) Japanese fluvial sculpin (Cottus pollux) |
カレイ see styles |
karei / kare カレイ |
(kana only) righteye flounder (any fish of family Pleuronectidae); (place-name) Carei (Roumania); Kalley |
くさや see styles |
kusaya くさや |
kusaya; brined, sun-dried fish (usu. mackerel scad) which has a very pungent smell |
クリル see styles |
guriru グリル |
(1) grill (esp. fish grill); grilled food; (2) grill room; restaurant serving grilled food; (3) (radiator) grille |
くん製 see styles |
kunsei / kunse くんせい |
(1) smoked food; smoking (fish, meat, etc.); (can be adjective with の) (2) smoked |
コイ目 see styles |
koimoku コイもく |
Cypriniformes; order of ray-finned fish |
コイ科 see styles |
koika コイか |
Cyprinidae (family of freshwater fish) |
こませ see styles |
komase こませ |
scattering bait to attract fish; bait for scattering |
コンペ see styles |
gonbe ゴンベ |
hawkfish (any fish of family Cirrhitidae); (place-name) Gombe |
さ文字 see styles |
samoji さもじ |
(feminine speech) (archaism) (See 魚・さかな,鯖・さば・1) fish; mackerel |
すかり see styles |
sukari スカリ |
(1) net for caught fish; (2) net-like tassel of Buddhist prayer beads; (adv,adv-to) (3) (onomatopoeic or mimetic word) easily; (personal name) Sculley |
すき身 see styles |
sukimi すきみ |
(1) (food term) thin slice of meat or fish; (2) (food term) (archaism) briefly salt-pickled fish slice |
すり身 see styles |
surimi すりみ |
surimi; minced fish (or meat) mashed into a paste |
そぼろ see styles |
soboro そぼろ |
(1) {food} minced meat or fish that is seasoned and fried (usu. served on top of rice); (adjectival noun) (2) tattered; ragged; tangled; (adjectival noun) (3) fine; small |
タイ科 see styles |
taika タイか |
Sparidae (fish family containing the tai) |
たなご see styles |
tanago たなご |
(kana only) bitterling (any fish of subfamily Acheilognathinae, esp. species Acheilognathus melanogaster) |
だぼ鯊 see styles |
dabohaze; dabohaze だぼはぜ; ダボハゼ |
(kana only) goby (fish) |
たら子 see styles |
tarako たらこ |
cod roe (roe of any fish from family Gadidae, esp. salted walleye pollack roe) |
ちり鍋 see styles |
chirinabe ちりなべ |
dish of fish (meat, etc.), tofu, vegetables boiled together and served with ponzu dipping sauce; pot used to cook such a dish |
つり針 see styles |
tsuribari つりばり |
fish hook |
てとら see styles |
tetora テトラ |
(prefix) (1) tetra-; (2) tetra (fish); (female given name) Tetora |
バーチ see styles |
paachi / pachi パーチ |
perch (freshwater fish, Perca sp.); (personal name) Paci; Partch |
ハイク see styles |
paiku パイク |
pike (freshwater fish, Esox sp.); (personal name) Pike; Puyck; Pyke |
ひれ酒 see styles |
hirezake ひれざけ |
hot sake with grilled fish fins (esp. fugu or sea bream) |
フレコ see styles |
pureko プレコ |
(abbreviation) (abbr. of プレコストムス) plecostomus (algae-sucker fish); pleco; plec |
へしこ see styles |
heshiko へしこ |
(n,n-suf) fish pickled in rice-bran paste (esp. mackerel) |
マハタ see styles |
mahata マハタ |
(kana only) sevenband grouper (species of fish, Epinephelus septemfasciatus); convict grouper |
モジリ see styles |
mojiri モジリ |
{fish} ripples made by fish (on the water's surface) |
モロコ see styles |
moroko モロコ |
(1) (kana only) gudgeon (any fish of genus Gnathopogon or related genera); (2) willow gudgeon (Gnathopogon caerulescens); (3) longtooth grouper (species of fish, Epinephelus bruneus) |
ゆで汁 see styles |
yudejiru ゆでじる |
broth left over after boiling meat, fish, vegetables, etc.; stock |
ルアー see styles |
ruaa / rua ルアー |
{fish} lure |
一夜干 see styles |
ichiyaboshi いちやぼし |
fish salted and dried overnight |
七鰓鰻 七鳃鳗 see styles |
qī sāi mán qi1 sai1 man2 ch`i sai man chi sai man |
lamprey (jawless proto-fish of family Petromyzontidae) |
三平汁 see styles |
sanpeijiru / sanpejiru さんぺいじる |
{food} soup made with salted or rice-bran-pickled fish, vegetables, and sometimes sake lees (Hokkaido local specialty dish) |
下ろす 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) |
中落ち see styles |
nakaochi なかおち |
{food} left-over flesh on the spine of a fish (esp. tuna) or beef |
串打ち see styles |
kushiuchi くしうち |
skewering (fish, meat, etc.; for the purpose of grilling) |
丸干し see styles |
maruboshi まるぼし |
whole dried small fish; whole dried daikon |
乾干し see styles |
karaboshi からぼし |
sun-dried fish or vegetables |
二五食 see styles |
èr wǔ shí er4 wu3 shi2 erh wu shih nigo shiki |
The two groups of food, each of five kinds: bhojanīya, v. 蒲 cereals, fish, and flesh; and khādanīya, v. 佉fruits and sweetmeats. |
五目飯 see styles |
gomokumeshi ごもくめし |
dish of rice, fish and vegetables |
人面魚 see styles |
jinmengyo じんめんぎょ |
fish with a human-looking face |
代用魚 see styles |
daiyougyo / daiyogyo だいようぎょ |
substitute fish; using an alternative fish variety instead of a traditional one |
伊佐木 see styles |
izaki いざき |
(kana only) chicken grunt (species of fish, Parapristipoma trilineatum); threeline grunt; (surname) Izaki |
伊達巻 see styles |
datemaki だてまき |
(1) (woman's) undersash; (2) rolled omelette mixed with fish (paste) (omelet) |
作り身 see styles |
tsukurimi つくりみ |
sliced raw fish |
光り物 see styles |
hikarimono ひかりもの |
(1) luminous body like a shooting star; (2) any bright metal; (3) sliced fish with the silver skin left on (iwashi, aji, sayori, sanma, kohada, etc.) |
兜焼き see styles |
kabutoyaki かぶとやき |
(food term) broiled fish head (esp. sea bream) |
兩碼事 两码事 see styles |
liǎng mǎ shì liang3 ma3 shi4 liang ma shih |
two quite different things; another kettle of fish |
八目鰻 八目鳗 see styles |
bā mù mán ba1 mu4 man2 pa mu man yatsumeunagi やつめうなぎ |
lamprey (jawless proto-fish of family Petromyzontidae) (kana only) lamprey; lamprey eel |
冷凍魚 see styles |
reitougyo / retogyo れいとうぎょ |
refrigerated fish |
出し子 see styles |
dashiko だしこ |
(1) (See 煮干し) dried small sardines, etc. used to make fish stock; (2) (slang) person in bank transfer scam whose role it is to withdraw the cash |
出世魚 see styles |
shusseuo しゅっせうお |
fish that are called by different names as they grow larger |
切り身 see styles |
kirimi きりみ |
cut; slice (meat, fish); fillet |
切落し see styles |
kiriotoshi きりおとし |
(1) leftover pieces (when slicing meat, fish, cake, etc.); end pieces; (2) clipping |
刺し網 see styles |
sashiami さしあみ |
{fish} gill net |
刺し身 see styles |
sashimi さしみ |
sashimi (raw sliced fish, shellfish or crustaceans) |
剥き身 see styles |
mukimi むきみ sukimi すきみ |
shellfish removed from the shell; (1) (food term) thin slice of meat or fish; (2) (food term) (archaism) briefly salt-pickled fish slice |
加薬飯 see styles |
kayakumeshi かやくめし |
(ksb:) {food} (See 加薬御飯) casserole of rice, fish or meat, and vegetables |
劫比他 see styles |
jié bǐ tā jie2 bi3 ta1 chieh pi t`a chieh pi ta Kōhita |
Kapittha. (1) An ancient kingdom of Central India, also called 僧佉尸 Saṃkāśya. (2) A Brahman of Vṛji who ill-treated the Buddhists of his time, was reborn as a fish, and was finally converted, by Śākyamuni, Eitel. |
千年鯛 see styles |
sennendai; sennendai せんねんだい; センネンダイ |
(kana only) emperor red snapper (Lutjanus sebae); bourgeois red snapper; bourgeois fish |
半魚人 see styles |
hangyojin はんぎょじん |
(rare) merman; half man-half fish |
南蛮漬 see styles |
nanbanzuke なんばんづけ |
roasted or deep-fried fish or meat, marinated in a spicy sauce |
南蛮煮 see styles |
nanbanni なんばんに |
(1) sauteed vegetables with fish or poultry made into a stew; (2) poultry or fish stew with chili peppers and Welsh onions mixed in |
南魚座 南鱼座 see styles |
nán yú zuò nan2 yu2 zuo4 nan yü tso minaminouoza / minaminooza みなみのうおざ |
Piscis Austrinus (constellation) (astron) Piscis Austrinus (constellation); the Southern Fish |
双魚宮 see styles |
sougyokyuu / sogyokyu そうぎょきゅう |
Pisces (12th zodiacal sign); the Fish; the Fishes |
取れる see styles |
toreru とれる |
(v1,vi) (1) to come off (of a button, handle, lid, etc.); (v1,vi) (2) to go away (of a fever, pain, swelling, etc.); to disappear; to come out (of a stain); to come off (e.g. of dust); to be removed (e.g. of wrinkles); (v1,vi) (3) to be harvested; to be picked; to be produced; to be caught (of fish); to be obtained; to be extracted; (v1,vi) (4) to be interpreted (as); to be taken (as); to be understood (as); to be read (as); (v1,vi) (5) to be attained (of balance, harmony, etc.); to be achieved; (v1,vi,vt) (6) (potential form of 取る) (See 取る・1) to be able to get; to be able to obtain; to be able to secure; to be able to win; to be able to catch |
和え物 see styles |
aemono あえもの |
(food term) chopped fish, shellfish or vegetables, dressed with (miso or other) sauce |
四不見 四不见 see styles |
sì bù jiàn si4 bu4 jian4 ssu pu chien shi fuken |
The four invisibles— water to fish, wind (or air) to man, the nature (of things) to the deluded, and the 空 'void'to the 悟 enlightened, because he is in his own element, and the Void is beyond conception. |
回游魚 see styles |
kaiyuugyo / kaiyugyo かいゆうぎょ |
migratory fish; straddling fish stocks |
回遊性 see styles |
kaiyuusei / kaiyuse かいゆうせい |
(1) (See 回遊・かいゆう・1) navigability; accessibility; ease of getting around; (2) (See 回遊・かいゆう・2) schooling behavior (in fish) |
回遊魚 see styles |
kaiyuugyo / kaiyugyo かいゆうぎょ |
migratory fish; straddling fish stocks |
塩から see styles |
shiokara しおから |
salted fish (entrails) |
塩引き see styles |
shiobiki しおびき |
(noun/participle) salted fish (esp. salmon) |
塩汁鍋 see styles |
shottsurunabe しょっつるなべ |
(See 塩汁・しょっつる) pot dish with white flesh fish and shottsuru sauce (Akita regional dish) |
塩焼き see styles |
shioyaki しおやき |
(noun/participle) (1) (fish) grilled or broiled with salt; (2) boiling seawater to get salt |
夕河岸 see styles |
yuugashi / yugashi ゆうがし |
(rare) (See 魚河岸・うおがし) evening fish market |
外来魚 see styles |
gairaigyo がいらいぎょ |
introduced (non-native) fish species |
大しけ see styles |
ooshike おおしけ |
(1) very stormy weather (at sea); (2) very poor catch of fish (due to stormy seas) |
大口魚 see styles |
tara たら |
(1) gadid (any fish of the family Gadidae, incl. cod, haddock, whiting and pollack); (2) Pacific cod (Gadus macrocephalus) |
大時化 see styles |
ooshike おおしけ |
(1) very stormy weather (at sea); (2) very poor catch of fish (due to stormy seas) |
Entries with 2nd row of characters: The 2nd row is Simplified Chinese.
This page contains 100 results for "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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