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12345678>| Characters | Pronunciation Romanization |
Simple Dictionary Definition |
鬆 松 see styles |
sōng song1 sung su す |
loose; to loosen; to relax; floss (dry, fluffy food product made from shredded, seasoned meat or fish, used as a topping or filling) (1) (kana only) cavity (in old root vegetables, tofu, metal casting, etc.); pore; hollow; bubble; blowhole; (can be adjective with の) (2) (kana only) porous; pithy; spongy |
寿司 see styles |
hisashi ひさし |
More info & calligraphy: Sushi |
精進 精进 see styles |
jīng jìn jing1 jin4 ching chin shoujin / shojin しょうじん |
More info & calligraphy: Devotion / Diligence / Vigorous / Energetic(n,vs,vi) (1) concentration; diligence; devotion; (n,vs,vi) (2) {Buddh} (See 六波羅蜜) asceticism; zeal in one's quest for enlightenment; (n,vs,vi) (3) adherence to a vegetarian diet; (surname) Shoujin vīrya, one of the seven bodhyaṅga; 'vigour,' 'valour, fortitude,' 'virility' (M.W.); 'welldoing' (Keith). The Chinese interpretation may be defined, as pure or unadulterated progress, i.e. 勤 zeal, zealous, courageously progressing in the good and eliminating the evil.; vīrya, zeal, unchecked progress. |
ブラント see styles |
puranto プラント |
More info & calligraphy: Brant |
成吉思汗 see styles |
chéng jí sī hán cheng2 ji2 si1 han2 ch`eng chi ssu han cheng chi ssu han chingisuhaan / chingisuhan チンギスハーン |
More info & calligraphy: Genghis Khan(ateji / phonetic) (kana only) Japanese mutton and vegetable dish; slotted dome cast iron grill for preparing this dish; (person) Genghis Khan (c. 1162-1227) |
卸 see styles |
xiè xie4 hsieh oroshi おろし |
to unload; to unhitch; to remove or strip; to get rid of wholesale; (irregular okurigana usage) (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.); (place-name) Oroshi |
夭 see styles |
yāo yao1 yao yō |
(bound form) to die prematurely (also pr. [yao3]); (literary) (of vegetation) luxuriant young |
岵 see styles |
hù hu4 hu |
(literary) mountain covered with vegetation |
擦 see styles |
cā ca1 ts`a tsa satsu |
to rub; to scratch; to wipe; to polish; to apply (lipstick, lotion etc); to brush (past); to shred (a vegetable etc) To rub, wipe. |
煎 see styles |
jiān jian1 chien sen せん |
to pan fry; to sauté (kana only) {food} jeon (fried dish of meat, vegetables, etc. coated in flour and egg) (kor:); (given name) Sen To simmer, fry. |
熗 炝 see styles |
qiàng qiang4 ch`iang chiang |
to briefly boil (a vegetable etc), then dress with soy sauce, oil, vinegar etc; to briefly stir-fry (meat, chopped spring onions etc), then add to other ingredients and cook further |
燴 烩 see styles |
huì hui4 hui |
to braise; to cook (rice etc) with vegetables, meat and water |
畑 see styles |
tián tian2 t`ien tien hatazaki はたざき |
used in Japanese names with phonetic value hatake, bata etc; dry field (i.e. not paddy field) (1) field (for fruits, vegetables, etc.); cultivated land; vegetable plot; kitchen garden; plantation; (n,suf) (2) field (of specialization); sphere; area; (3) (colloquialism) womb; birth; birthplace; field (for fruits, vegetables, etc.); cultivated land; vegetable plot; kitchen garden; plantation; (surname) Hatazaki |
畠 see styles |
hatano はたの |
(1) field (for fruits, vegetables, etc.); cultivated land; vegetable plot; kitchen garden; plantation; (n,suf) (2) field (of specialization); sphere; area; (3) (colloquialism) womb; birth; birthplace; field (for fruits, vegetables, etc.); cultivated land; vegetable plot; kitchen garden; plantation; (surname) Hatano |
疏 see styles |
shū shu1 shu so; sho そ; しょ |
to dredge; to clear away obstruction; thin; sparse; scanty; distant (relation); not close; to neglect; negligent; to present a memorial to the Emperor; commentary; annotation (1) (See 注疏) detailed commentary; explanation; annotation; (2) (そ only) memorial to the throne (esp. itemized) 疎 Open, wide apart; distant, coarse; estrange; lax, careless; to state report; commentary; also used for 蔬 vegetarian food. |
礤 see styles |
cǎ ca3 ts`a tsa |
shredder; grater (kitchen implement for grating vegetables); grindstone |
筋 see styles |
jīn jin1 chin suji すじ |
muscle; tendon; veins visible under the skin; something resembling tendons or veins (e.g. fiber in a vegetable) muscle; (surname) Suji sinew |
簌 see styles |
sù su4 su |
dense vegetation; sieve |
素 see styles |
sù su4 su motoi もとい |
raw silk; white; plain, unadorned; vegetarian (food); essence; nature; element; constituent; usually; always; ever (1) white silk; (2) {math} (See 互いに素・1) prime; (3) {chem} principle; (given name) Motoi Original colour or state; plain, white; heretofore, usual; translit. su.; To keep to vegetarian diet; vegetarian. |
羹 see styles |
gēng geng1 keng atsumono あつもの |
thick soup broth made of fish and vegetables soup |
膾 脍 see styles |
kuài kuai4 k`uai kuai namasu なます |
chopped meat or fish (food term) (kana only) dish of raw fish and vegetables seasoned in vinegar |
芼 see styles |
mào mao4 mao |
select; vegetables |
芾 see styles |
fú fu2 fu |
luxuriance of vegetation |
茹 see styles |
rú ru2 ju |
to eat; (extended meaning) to endure; putrid smell; vegetables; roots (inextricably attached to the plant) |
茽 see styles |
zhòng zhong4 chung |
vegetation growing thickly |
荁 see styles |
huán huan2 huan |
(vegetable); Viola vaginata |
菜 see styles |
cài cai4 ts`ai tsai nano なの |
vegetable; greens (CL:棵[ke1]); dish (of food) (CL:樣|样[yang4],道[dao4],盤|盘[pan2]); (of one's skills etc) weak; poor; (coll.) (one's) type (1) greens; vegetables; (2) rape (Brassica napus); rapeseed; (female given name) Nano vegetables |
菹 see styles |
zū zu1 tsu |
marshland; swamp; salted or pickled vegetables; to mince; to shred; to mince human flesh and bones; Taiwan pr. [ju1] |
葷 荤 see styles |
xūn xun1 hsün kun くん |
used in 葷粥|荤粥[Xun1yu4] (1) strong-smelling vegetable (esp. garlic, onion, Chinese chives, Chinese scallion, Japanese garlic); (2) pungent vegetable (esp. ginger and water pepper) Strongly smelling vegetables, e.g. onions, garlic, leeks, etc., forbidden to Buddhist vegetarians; any non-vegetarian food. |
蓁 see styles |
zhēn zhen1 chen shin しん |
abundant, luxuriant vegetation (surname, given name) Shin |
蓊 see styles |
wěng weng3 weng tokoro ところ |
luxuriant vegetation (surname) Tokoro |
蔌 see styles |
sù su4 su |
(literary) vegetables |
蔬 see styles |
shū shu1 shu sho |
vegetables vegetarian food |
蕹 see styles |
wèng weng4 weng |
water spinach or ong choy (Ipomoea aquatica), used as a vegetable in south China and southeast Asia; Taiwan pr. [yong1] |
蕻 see styles |
hòng hong4 hung |
(literary) luxuriant; flourishing; (literary) bud; (dialect) long stem of certain vegetables |
薫 see styles |
xūn xun1 hsün nio にお |
Japanese variant of 薰 (1) pleasant smell; aroma; fragrance; scent; (2) pleasant-smelling vegetation; (female given name) Nio |
虀 see styles |
jī ji1 chi |
fragment; salted vegetables; spices |
釀 酿 see styles |
niàng niang4 niang |
to ferment; to brew; to make honey (of bees); to lead to; to form gradually; wine; stuffed vegetables (cooking method) |
采 see styles |
cài cai4 ts`ai tsai kotoha ことは |
used in 采邑[cai4yi4] and 采地[cai4di4] (abbreviation) (See 采配・1) baton (of command); (female given name) Kotoha Vegetables. |
食 see styles |
sì si4 ssu shoku(p); jiki(ok); shi(ok) しょく(P); じき(ok); し(ok) |
to feed (a person or animal) (1) food; foodstuff; (2) (しょく only) eating; appetite; (n,ctr) (3) (しょく only) meal; portion āhāra, 阿賀羅 food; to eat, feed. The rules are numerous, and seem to have changed; originally flesh food was not improper and vegetarianism was a later development; the early three rules in regard to 'clean' foods are that 'I shall not have seen the creature killed, nor heard it killed for me, nor have any doubt that it was killed for me'. The five 'unclean' foods are the above three, with creatures that have died a natural death; and creatures that have been killed by other creatures. The nine classes add to the five, creatures not killed for me; raw flesh, or creatures mauled by other creatures; things not seasonable or at the right time; things previously killed. The Laṅkavātāra Sutra and certain other sutras forbid all killed food. |
鬱 郁 see styles |
yù yu4 yü utsu うつ |
(bound form) (of vegetation) lush; luxuriant; (bound form) melancholy; depressed (kana only) depression; low spirits Dense, oppressive, anxious; translit. u sounds; cf. 郁, 優, 嗢, 殟, 烏. |
鮓 鲊 see styles |
zhǎ zha3 cha sushi すし |
salted fish; dish made with ground vegetables, flour and other condiments (food term) sushi; anything made with vinegared rice (may also contain vegetables, spices, fish, or other delicacies) |
鮨 see styles |
qí qi2 ch`i chi sushi すし |
sushi; grouper (Portuguese: garoupa); Epinephelus septemfasciatus (food term) sushi; anything made with vinegared rice (may also contain vegetables, spices, fish, or other delicacies) |
鱠 鲙 see styles |
kuài kuai4 k`uai kuai namasu なます |
used in 鱠魚|鲙鱼[kuai4 yu2]; minced or diced fish (variant of 膾|脍[kuai4]) (food term) (kana only) dish of raw fish and vegetables seasoned in vinegar |
齋 斋 see styles |
zhāi zhai1 chai hitoshi ひとし |
to fast or abstain from meat, wine etc; vegetarian diet; study room; building; to give alms (to a monk) (surname) Hitoshi To reverence: abstinence; to purify as by fasting, or abstaining, e.g. from flesh food; religious or abstinential duties, or times; upavasatha (uposatha), a fast; the ritual period for food, i.e. before noon; a room for meditation, a study, a building, etc., devoted to abstinence, chastity, or the Buddhist religion; mourning (for parents). |
齏 齑 see styles |
jī ji1 chi |
finely chopped meat or vegetables; powdered or fragmentary |
䕭 see styles |
xián xian2 hsien |
a kind of vegetable |
さく see styles |
zagu ザグ |
{food} assorted vegetables for sukiyaki (esp. green onion); (place-name) Dzag |
ちり see styles |
chiri チリ |
(See ちり鍋) dish of fish (meat, etc.), tofu, vegetables boiled together and served with ponzu dipping sauce; (place-name) Chili; (female given name) Chiri |
ヘシ see styles |
peshi ペシ |
(1) (abbreviation) (colloquialism) (See ベジタブル) vegetable; (2) (abbreviation) (colloquialism) (See ベジタリアン) vegetarian; (personal name) Pesci |
中手 see styles |
nakante なかんて |
(1) mid-season crops; mid-season rice; mid-season vegetables; (2) (anat) metacarpus; (place-name) Nakante |
中生 see styles |
nakao なかお |
mid-season crops; mid-season rice; mid-season vegetables; (surname) Nakao |
中稲 see styles |
nakaine なかいね |
mid-season crops; mid-season rice; mid-season vegetables; (surname) Nakaine |
丸煮 see styles |
maruni まるに |
boiling something whole (e.g. vegetable, fish); cooking something whole |
乾菜 干菜 see styles |
gān cài gan1 cai4 kan ts`ai kan tsai kansai かんさい |
dried vegetable dried vegetables |
五目 see styles |
gome ごめ |
(1) mixture of ingredients (originally five); (2) (abbreviation) (See 五目飯・ごもくめし,五目鮨・ごもくずし,五目そば・ごもくそば) mixture of minced vegetables, fish, and meat, mixed in a starch (rice, noodles); (3) (abbreviation) (See 五目並べ) gomoku (game); five in a row; go-bang; (place-name) Gome |
五菜 see styles |
gosai ごさい |
(1) the five vegetables (garlic chive, Japanese leek, green onion, wasabi and mame); (2) (meal of) five dishes |
五葷 五荤 see styles |
wǔ hūn wu3 hun1 wu hun gokun ごくん |
(Buddhism etc) the five forbidden pungent vegetables: leek, scallion, garlic, rape and coriander (See 五辛) five pungent roots (in Buddhism or Taoism) idem 五辛. |
什菜 see styles |
shí cài shi2 cai4 shih ts`ai shih tsai |
mixed vegetables |
冬菜 see styles |
dōng cài dong1 cai4 tung ts`ai tung tsai fuyuna ふゆな |
preserved dried cabbage or mustard greens (1) winter vegetables; winter greens; (2) tang cai; (female given name) Fuyuna |
冷菜 see styles |
lěng cài leng3 cai4 leng ts`ai leng tsai reisai / resai れいさい |
cold dish; cold food {food} cold vegetable hors d'oeuvres in Chinese cuisine |
刈包 see styles |
guà bāo gua4 bao1 kua pao |
popular Taiwan snack, similar to a hamburger, steamed bun stuffed with pork, pickled vegetables, peanut powder and cilantro |
剥焼 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 |
副菜 see styles |
fù cài fu4 cai4 fu ts`ai fu tsai fukusai ふくさい |
side dish; side order side dish (e.g. vegetables, beans, pickles) |
加薬 see styles |
kayaku かやく |
(1) (kana only) spices; condiments; seasoning; (2) {med} adjuvant (in Chinese medicine); addition of an adjuvant; (3) (ksb:) (See 五目飯) meat, fish, vegetables, etc. added to rice or udon (e.g. to make gomoku meshi) |
半熟 see styles |
bàn shú ban4 shu2 pan shu hanjuku はんじゅく |
half-cooked; (of vegetables) parboiled; (of steak) medium; (of eggs) soft-boiled (adj-no,n) (1) half-cooked; half-done; soft-boiled; (adj-no,n) (2) half-ripe; unripe |
卸し 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.); wholesale |
卸す see styles |
orosu おろす |
(transitive verb) (1) to sell wholesale; (transitive verb) (2) to grate (e.g. vegetables); (transitive verb) (3) to cut up fish |
卸金 see styles |
oroshigane おろしがね |
(irregular okurigana usage) (vegetable) grater |
原汁 see styles |
yuán zhī yuan2 zhi1 yüan chih |
juice (extracted from fresh fruit or vegetables); stock (obtained by simmering meat) |
古漬 see styles |
furuzuke ふるづけ |
well-pickled (vegetables, etc.) |
吃素 see styles |
chī sù chi1 su4 ch`ih su chih su |
to be a vegetarian |
吃齋 吃斋 see styles |
chī zhāi chi1 zhai1 ch`ih chai chih chai |
to abstain from eating meat; to be a vegetarian |
合子 see styles |
hé zi he2 zi5 ho tzu aiko あいこ |
pasty (i.e. pastry stuffed with meat or vegetables) (female given name) Aiko |
喫素 吃素 see styles |
chī sù chi1 su4 ch`ih su chih su kitsuso |
To eat ordinary, or vegetarian food. |
囲い see styles |
kakoi かこい |
(1) enclosure; fence; wall; pen; paling; (2) storage (of fruit, vegetables, etc.); (3) partitioned area of a room for conducting tea ceremonies; (4) (abbreviation) (See 囲い者) mistress; (5) {shogi} castle; strong defensive position |
囲う see styles |
kakou / kako かこう |
(transitive verb) (1) to enclose; to surround; to encircle; to fence; to wall in; (transitive verb) (2) to shelter (e.g. a criminal); to shield; to hide; to protect; (transitive verb) (3) to keep (e.g. a mistress); (transitive verb) (4) to store (vegetables, fruit, etc.); to preserve; (transitive verb) (5) (archaism) to protect |
園頭 园头 see styles |
yuán tóu yuan2 tou2 yüan t`ou yüan tou sonogashira そのがしら |
(surname) Sonogashira A gardener, or head of a monastery-garden, either for pleasure, or for vegetables. |
奶素 see styles |
nǎi sù nai3 su4 nai su |
(adjective) lacto-vegetarian |
寄鍋 see styles |
yosenabe よせなべ |
(irregular okurigana usage) 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 |
寒天 see styles |
hán tiān han2 tian1 han t`ien han tien kanten かんてん |
chilly weather; (loanword from Japanese) agar-agar (1) freezing weather; cold weather; (2) {food} agar-agar; vegetable gelatin |
小玉 see styles |
kodama こだま |
small ball; globule; bead; small vegetable or piece of fruit; (place-name, surname) Kodama |
山幸 see styles |
yamasachi やまさち |
(See 海幸) food of the mountains (wild game, mountain vegetables, mushrooms, etc.); fruits of the land |
巻煎 see styles |
kenchan けんちん kenchiin / kenchin けんちゃん |
(1) fried finely minced daikon, great burdock, carrot and shiitake mushrooms wrapped with crumbled tofu in dried beancurd and deep-fried; (2) (abbreviation) Japanese tofu and vegetable chowder; (3) (archaism) black soybean sprouts fried in sesame seed oil wrapped in dried beancurd and stewed |
巻繊 see styles |
kenchan けんちん kenchiin / kenchin けんちゃん |
(1) fried finely minced daikon, great burdock, carrot and shiitake mushrooms wrapped with crumbled tofu in dried beancurd and deep-fried; (2) (abbreviation) Japanese tofu and vegetable chowder; (3) (archaism) black soybean sprouts fried in sesame seed oil wrapped in dried beancurd and stewed |
徒長 徒长 see styles |
tú zhǎng tu2 zhang3 t`u chang tu chang tochou / tocho とちょう |
(of a plant) to experience excessive vegetative growth (at the expense of flowering or fruiting) (n,vs,vi) {bot} unproductive growth (of a plant or tree) |
打齋 打斋 see styles |
dǎ zhāi da3 zhai1 ta chai |
to beg for (vegetarian) food |
掘る see styles |
horu ほる |
(transitive verb) (1) to dig; to excavate; to hollow; (transitive verb) (2) to delve into; (transitive verb) (3) to dig up (e.g. vegetables); (transitive verb) (4) (slang) (vulgar) (for two men) to have anal sex |
掻揚 see styles |
kakiage かきあげ |
(irregular okurigana usage) (1) mixed vegetable and seafood tempura; (2) something pulled upwards; (3) turning up a lamp wick |
搾菜 see styles |
zaashai / zashai ザーツァイ zaasai / zasai ザーサイ |
(food term) (kana only) Szechuan pickles (chi:); Sichuan vegetables; zha cai; pickled mustard plant stem |
擇菜 择菜 see styles |
zhái cài zhai2 cai4 chai ts`ai chai tsai |
to pick the edible part of vegetables |
新漬 see styles |
shinzuke しんづけ |
freshly pickled vegetables |
新香 see styles |
araka あらか |
(See お新香) pickled vegetables; pickles; (female given name) Araka |
旨煮 see styles |
umani うまに |
(food term) fish, meat, and vegetables stewed in a thick, sweet sauce of soy sauce, sugar and mirin |
時菜 时菜 see styles |
shí cài shi2 cai4 shih ts`ai shih tsai |
seasonal vegetable |
時蔬 时蔬 see styles |
shí shū shi2 shu1 shih shu |
seasonal vegetables |
有情 see styles |
yǒu qíng you3 qing2 yu ch`ing yu ching yuujun / yujun ゆうじゅん |
to be in love; sentient beings (Buddhism) (1) {Buddh} (See 非情・2) sentient beings; (2) (ant: 無情・1) humaneness; compassion; (personal name) Yūjun sattva, 薩埵 in the sense of any sentient being; the term was formerly tr. 衆生 all the living, which includes the vegetable kingdom, while 有情 limits the meaning to those endowed with consciousness. |
木草 see styles |
kikusa きくさ |
(See 草木) trees and grass; vegetation |
林藤 see styles |
lín téng lin2 teng2 lin t`eng lin teng rindou / rindo りんどう |
(surname) Rindō Vegetable food, used by men at the beginning of a kalpa. |
果菜 see styles |
mina みな |
fruits and vegetables; (female given name) Mina |
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.
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.
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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.
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