There are 339 total results for your cooking search. I have created 4 pages of results for you. Each page contains 100 results...
<1234>Characters | Pronunciation Romanization |
Simple Dictionary Definition |
活き締め see styles |
ikijime いきじめ ikishime いきしめ |
(1) draining blood from a live fish (from above the gills and at the base of the tail) to keep it fresh; (2) fasting fish for several days to preserve flavour and quality (and reduce mortality during transport); (3) killing fish in a fishtank (immediately before cooking); fish killed in a fishtank; (1) fasting fish for several days to preserve flavour and quality (and reduce mortality during transport); (2) killing fish in a fishtank (immediately before cooking); fish killed in a fishtank |
活け締め see styles |
ikejime いけじめ ikeshime いけしめ |
(1) draining blood from a live fish (from above the gills and at the base of the tail) to keep it fresh; (2) fasting fish for several days to preserve flavour and quality (and reduce mortality during transport); (3) killing fish in a fishtank (immediately before cooking); fish killed in a fishtank; (1) fasting fish for several days to preserve flavour and quality (and reduce mortality during transport); (2) killing fish in a fishtank (immediately before cooking); fish killed in a fishtank |
混ぜ込む see styles |
mazekomu まぜこむ |
(Godan verb with "mu" ending) to use (in cooking); to mix (in) |
潜らせる see styles |
kuguraseru くぐらせる |
(transitive verb) (kana only) (See 潜る・くぐる・1) to make something pass through (esp. in cooking); to dip something (into) |
灰汁抜き see styles |
akunuki あくぬき |
(noun/participle) removal of astringent taste (e.g. by cooking) |
炊き上る see styles |
takiagaru たきあがる |
(v5r,vi) to be cooked; to have finished cooking |
炊上がる see styles |
takiagaru たきあがる |
(v5r,vi) to be cooked; to have finished cooking |
炙り料理 see styles |
aburiryouri / aburiryori あぶりりょうり |
cooking meat, fish, etc. over flames |
烝砂作飯 烝砂作饭 see styles |
zhēng shā zuò fàn zheng1 sha1 zuo4 fan4 cheng sha tso fan jōsa sahan |
Like cooking sand for food. |
Variations: |
yaki やき |
(1) cooking, esp. frying or stir-frying; heating; (2) tempering; (suffix noun) (3) -ware |
煮くずれ see styles |
nikuzure にくずれ |
(noun/participle) falling apart while cooking |
真空調理 see styles |
shinkuuchouri / shinkuchori しんくうちょうり |
vacuum cooking; sous vide |
石頭火鍋 石头火锅 see styles |
shí tou huǒ guō shi2 tou5 huo3 guo1 shih t`ou huo kuo shih tou huo kuo |
claypot (used in cooking) |
蛋炒飯節 蛋炒饭节 see styles |
dàn chǎo fàn jié dan4 chao3 fan4 jie2 tan ch`ao fan chieh tan chao fan chieh |
Fried Rice with Egg Festival, informally observed annually on November 25 as the anniversary of the death in 1950 of Mao Zedong's son Mao Anying, by people who are grateful that Mao's grip on China did not extend to a second generation (The younger Mao died in an American air raid in Korea, and, according to a popular account, his death was the result of cooking fried rice with egg, which produced smoke detected by US forces.) |
裁ち落し see styles |
tachiotoshi たちおとし |
(noun/participle) (1) cutting off the edges (printing, sewing, cooking, etc.); (2) snippets; trimmings; cuttings |
裁落とし see styles |
tachiotoshi たちおとし |
(noun/participle) (1) cutting off the edges (printing, sewing, cooking, etc.); (2) snippets; trimmings; cuttings |
西洋料理 see styles |
seiyouryouri / seyoryori せいようりょうり |
Western food; Western cooking; Western cuisine |
調理器具 see styles |
chourikigu / chorikigu ちょうりきぐ |
cookware; cooking utensil |
調理実習 see styles |
chourijisshuu / chorijisshu ちょうりじっしゅう |
cooking practice; (school) cooking class |
酥鬆油脂 酥松油脂 see styles |
sū sōng yóu zhī su1 song1 you2 zhi1 su sung yu chih |
shortening (fat used in cooking cakes) |
鉄板焼き see styles |
teppanyaki てっぱんやき |
teppan-yaki (Japanese cooking prepared on a hot steel plate in the center of the table) |
隠し包丁 see styles |
kakushibouchou / kakushibocho かくしぼうちょう |
(light) scoring (in cooking) |
電気焜炉 see styles |
denkikonro でんきこんろ |
electric cooking stove; electric heater |
韓国料理 see styles |
kankokuryouri / kankokuryori かんこくりょうり |
(South) Korean cooking; (South) Korean food |
鼎鐺玉石 鼎铛玉石 see styles |
dǐng chēng yù shí ding3 cheng1 yu4 shi2 ting ch`eng yü shih ting cheng yü shih |
lit. to use a sacred tripod as cooking pot and jade as ordinary stone (idiom); fig. a waste of precious material; casting pearls before swine |
あぶり料理 see styles |
aburiryouri / aburiryori あぶりりょうり |
cooking meat, fish, etc. over flames |
アルファ米 see styles |
arufamai アルファまい |
cooked and dry packed rice (modern version of hoshii rice); processed quick-cooking rice |
インド料理 see styles |
indoryouri / indoryori インドりょうり |
Indian cuisine; Indian cooking; Indian food |
オレストラ see styles |
oresutora オレストラ |
(product) Olestra (brand-name synthetic cooking oil); (product name) Olestra (brand-name synthetic cooking oil) |
かっぽう着 see styles |
kappougi / kappogi かっぽうぎ |
coverall apron (esp. for cooking, cleaning, and household chores); cook's apron |
クッキング see styles |
kukkingu クッキング |
cooking |
さしすせそ see styles |
sashisuseso さしすせそ |
the five fundamental seasonings used in Japanese cooking: (in order) sugar, salt, vinegar, soy sauce, miso |
みじん切り see styles |
mijingiri みじんぎり |
finely chopped (cooking) |
Variations: |
shichirin しちりん |
earthen charcoal brazier (for cooking) |
下ごしらえ see styles |
shitagoshirae したごしらえ |
(noun/participle) preliminary arrangements; preparation; spadework; pre-cooking |
Variations: |
mirin みりん |
(kana only) mirin; type of sweet rice wine used in cooking |
Variations: |
shiogama しおがま |
(1) salt pan (used for boiling seawater to make salt); (2) (abbreviation) (See 塩釜焼き) cooking a fish inside a salt crust; (3) candy made with a wrapping of sweetened rice flour (looking like a salt crust) |
Variations: |
oneba おねば |
(kana only) {food} starchy solution formed during rice cooking |
料理レシピ see styles |
ryourireshipi / ryorireshipi りょうりレシピ |
recipe (cooking) |
料理研究家 see styles |
ryourikenkyuuka / ryorikenkyuka りょうりけんきゅうか |
cooking expert; culinary researcher |
断ち落とし see styles |
tachiotoshi たちおとし |
(noun/participle) (1) cutting off the edges (printing, sewing, cooking, etc.); (2) snippets; trimmings; cuttings |
炊きあげる see styles |
takiageru たきあげる |
(Ichidan verb) to cook (esp. grains such as rice, by boiling); to finish cooking |
炊き上がる see styles |
takiagaru たきあがる |
(v5r,vi) to be cooked; to have finished cooking |
炊き上げる see styles |
takiageru たきあげる |
(Ichidan verb) to cook (esp. grains such as rice, by boiling); to finish cooking |
Variations: |
suien すいえん |
(form) smoke from cooking; smoke from a cook stove |
無国籍料理 see styles |
mukokusekiryouri / mukokusekiryori むこくせきりょうり |
international cooking; international cuisine; fusion food |
裁ち落とし see styles |
tachiotoshi たちおとし |
(noun/participle) (1) cutting off the edges (printing, sewing, cooking, etc.); (2) snippets; trimmings; cuttings |
醸造調味料 see styles |
jouzouchoumiryou / jozochomiryo じょうぞうちょうみりょう |
fermented seasoning (e.g. mirin, cooking sake, miso) |
電気こんろ see styles |
denkikonro でんきこんろ |
electric cooking stove; electric heater |
アルファ化米 see styles |
arufakamai アルファかまい |
cooked and dry packed rice (modern version of hoshii rice); processed quick-cooking rice |
イタリア料理 see styles |
itariaryouri / itariaryori イタリアりょうり |
Italian food; Italian cooking |
おふくろの味 see styles |
ofukuronoaji おふくろのあじ |
mom's home cooking; taste of mom's cooking; taste of home cooking; food like mom used to make |
じゅうじゅう see styles |
juujuu / juju じゅうじゅう |
(adv,adv-to) (onomatopoeic or mimetic word) sizzle (as in meat cooking); sizzling sound; frizzle |
スペイン料理 see styles |
supeinryouri / supenryori スペインりょうり |
Spanish food; Spanish cooking |
何かあったの see styles |
nanikaattano / nanikattano なにかあったの |
(expression) did something happen?; what's with you?; what's wrong?; what's cooking? |
Variations: |
kappou / kappo かっぽう |
(1) cooking (esp. Japanese style); cuisine; (2) (See 割烹店) (Japanese) restaurant |
Variations: |
aibi あいび |
(See 別火) cooking over the fire of an unclean home or a home in mourning; food prepared over the fire of an unclean home or a home in mourning |
Variations: |
ageni あげに |
(1) {food} fry-simmering; cooking by first briefly deep-frying, then simmering in broth; (2) {food} fry-simmered food; fried food in broth |
料理用ワイン see styles |
ryouriyouwain / ryoriyowain りょうりようワイン |
cooking wine |
Variations: |
suisan すいさん |
(n,vs,vi) cooking (rice, grains) |
Variations: |
aburiko あぶりこ |
(rare) basket made of bamboo or wire mesh (for drying clothes, cooking rice cakes, etc.) |
焜炉(rK) see styles |
konro(p); konro(p) こんろ(P); コンロ(P) |
(kana only) cooking stove; burner (gas, electric, etc.); range; cooktop; hob |
Variations: |
yakinabe やきなべ |
cooking pot (for roasting, broiling, etc.) |
Variations: |
aranetsu あらねつ |
{food} (See 粗熱を取る) the heat of food just after cooking |
Variations: |
saibashi さいばし |
long chopsticks (for cooking, serving, etc.) |
Variations: |
hangou / hango はんごう |
(1) (soldier's) cooking utensils; mess kit; (2) outdoor (camping) cooking utensils |
Variations: |
okoge; okoge おこげ; おコゲ |
(1) burnt rice; scorched rice; crispy rice at bottom of cooking pan; (2) (kana only) woman who hangs out with gay men |
コルドンブルー see styles |
korudonburuu / korudonburu コルドンブルー |
(1) (food term) cordon bleu; dish of veal or ham with Swiss cheese; (2) high-class cooking; (3) prize-winning chef |
フレンチナイフ see styles |
furenchinaifu フレンチナイフ |
chef's knife; French knife; cooking knife |
一リットル炊き see styles |
ichirittorudaki いちリットルだき |
(can be adjective with の) having a cooking capacity of one liter |
Variations: |
tamago たまご |
(1) (卵 only) eggs; egg; spawn; roe; (2) (玉子 oft. used in cooking) (hen's) egg; (3) (卵 only) (an expert) in the making; (4) (卵 only) beginning; origin; infancy |
Variations: |
misoni みそに |
(noun/participle) food cooked in miso; cooking in miso |
治大國若烹小鮮 治大国若烹小鲜 see styles |
zhì dà guó ruò pēng xiǎo xiān zhi4 da4 guo2 ruo4 peng1 xiao3 xian1 chih ta kuo jo p`eng hsiao hsien chih ta kuo jo peng hsiao hsien |
ruling a large nation is like cooking a small delicacy (idiom); effective government requires minimal intervention |
Variations: |
nitaki にたき |
(n,vs,vt,vi) cooking |
Variations: |
yukihiranabe ゆきひらなべ |
(1) light-coloured ceramic cooking pan with a lid and short spout; (2) (usu. 雪平鍋) aluminum saucepan with a handle (usu. wooden) and often with snowflake-style embossed pattern (aluminium) |
Variations: |
arufamai アルファまい |
(See 糒) cooked and dry packed rice (modern version of hoshii rice); processed quick-cooking rice |
クッキングカード see styles |
kukkingukaado / kukkingukado クッキングカード |
cooking card |
クッキングシート see styles |
kukkingushiito / kukkingushito クッキングシート |
parchment paper (wasei: cooking sheet); baking paper |
クッキングホイル see styles |
kukkinguhoiru クッキングホイル |
cooking foil |
Variations: |
gokuyowabi ごくよわび |
very low flame (cooking); lowest heat |
コルドン・ブルー see styles |
korudon buruu / korudon buru コルドン・ブルー |
(1) (food term) cordon bleu; dish of veal or ham with Swiss cheese; (2) high-class cooking; (3) prize-winning chef |
フレンチ・ナイフ see styles |
furenchi naifu フレンチ・ナイフ |
chef's knife; French knife; cooking knife |
ホームクッキング see styles |
hoomukukkingu ホームクッキング |
home cooking |
Variations: |
masara; masaraa / masara; masara マサラ; マサラー |
masala (mixture of spices used in Indian cooking) |
Variations: |
houchou / hocho ほうちょう |
(1) kitchen knife; carving knife; (2) (archaism) cooking; food |
Variations: |
ikijime; ikishime いきじめ; いきしめ |
(1) (いきじめ only) (See 活け締め・いけじめ・1) draining blood from a live fish (from above the gills and at the base of the tail) to keep it fresh; (2) (esp. いきしめ) (See 活け締め・いけじめ・2) fasting fish for several days to preserve flavour and quality (and reduce mortality during transport); (3) (esp. いきしめ) (See 活け締め・いけじめ・3) killing fish in a fishtank (immediately before cooking); fish killed in a fishtank |
Variations: |
nikuzure にくずれ |
(n,vs,vi) falling apart while cooking |
Variations: |
naruto なると |
(1) (from 鳴門海峡) strait with a roaring tidal ebb and flow; whirlpool; maelstrom; (2) (abbreviation) (See 鳴門巻き) kamaboko with a spiral whirlpool-like pattern; (3) {food} cooking technique where ingredients are cut in a spiral pattern; (4) (鳴門 only) Naruto (city in Tokushima); (5) (鳴門 only) (abbreviation) (from 鳴門海峡) Naruto Strait; (6) (鳴門 only) (abbreviation) (See 鳴門若布・なるとわかめ) Naruto wakame |
Variations: |
akunuki あくぬき |
(n,vs,vt,vi) removal of astringent taste (e.g. by cooking) |
クッキング・カード see styles |
kukkingu kaado / kukkingu kado クッキング・カード |
cooking card |
クッキング・シート see styles |
kukkingu shiito / kukkingu shito クッキング・シート |
parchment paper (wasei: cooking sheet); baking paper |
クッキング・ホイル see styles |
kukkingu hoiru クッキング・ホイル |
cooking foil |
クッキングスクール see styles |
kukkingusukuuru / kukkingusukuru クッキングスクール |
cooking school |
Variations: |
torotto; torotto とろっと; トロッと |
(noun or participle which takes the aux. verb suru) (1) (See とろとろ・1) to become syrupy; to become thick (e.g. when cooking); (adverb) (2) stickily |
ホーム・クッキング see styles |
hoomu kukkingu ホーム・クッキング |
home cooking |
Variations: |
shitagoshirae したごしらえ |
(noun, transitive verb) preliminary arrangements; preparation; spadework; pre-cooking |
Variations: |
ryouribeta(料理下手); ryouribeta(料理beta) / ryoribeta(料理下手); ryoribeta(料理beta) りょうりべた(料理下手); りょうりベタ(料理ベタ) |
(adjectival noun) no good at cooking |
Variations: |
akunuki あくぬき |
(noun/participle) removal of astringent taste (e.g. by cooking) |
Variations: |
udo; dokkatsu; tsuchitara(ok); udo うど; どっかつ; つちたら(ok); ウド |
(kana only) udo (plant related to ginseng, used in medicine and cooking) (Aralia cordata) |
Variations: |
hagama はがま |
broad-brimmed cooking pot for rice |
Entries with 2nd row of characters: The 2nd row is Simplified Chinese.
This page contains 100 results for "cooking" 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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