There are 604 total results for your dish search in the dictionary. I have created 7 pages of results for you. Each page contains 100 results...
<1234567>| Characters | Pronunciation Romanization |
Simple Dictionary Definition |
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) |
大根餅 see styles |
daikonmochi だいこんもち |
{food} turnip cake (dim sum dish); radish cake |
家鄉菜 家乡菜 see styles |
jiā xiāng cài jia1 xiang1 cai4 chia hsiang ts`ai chia hsiang tsai |
regional dish; local cuisine |
寄せ物 see styles |
yosemono よせもの |
assorted dish; pudding |
寄せ箸 see styles |
yosebashi よせばし |
drawing a dish towards oneself using one's chopsticks (a breach of etiquette) |
小太陽 小太阳 see styles |
xiǎo tài yáng xiao3 tai4 yang2 hsiao t`ai yang hsiao tai yang |
parabolic heater; heat dish |
小料理 see styles |
koriyouri / koriyori こりようり |
{food} (See 小料理屋) casual dish (esp. Japanese food); simple dish; (surname) Koriyouri |
常夜鍋 see styles |
jouyanabe; jouyonabe; tokoyanabe / joyanabe; joyonabe; tokoyanabe じょうやなべ; じょうよなべ; とこやなべ |
shabu-shabu-like hotpot dish with pork, spinach, etc. |
強い肴 see styles |
shiizakana / shizakana しいざかな |
(See 懐石料理・1) side dish served in order to encourage the consumption of alcohol (kaiseki cuisine) |
御回り see styles |
omeguri おめぐり omawari おまわり |
(1) dumpling cooked in miso served during the dog days of summer at the imperial court; (2) (archaism) (feminine speech) accompaniments for a rice dish; (3) (archaism) (feminine speech) wooden pestle; (4) (archaism) menstrual period; (1) (kana only) policeman; cop; (2) walking in a circle (dog trick); (3) (archaism) rounds (doctor, police beat, etc.); (4) (kana only) (archaism) vegetables that accompany rice (secret language of court ladies) |
御手塩 see styles |
oteshou / otesho おてしょう otesho おてしょ |
(feminine speech) (obscure) small, shallow dish |
御抓み see styles |
otsumami おつまみ |
(polite language) (kana only) snack (to have with a drink); side dish |
御摘み see styles |
otsumami おつまみ |
(polite language) (kana only) snack (to have with a drink); side dish |
御撮み see styles |
otsumami おつまみ |
(polite language) (kana only) snack (to have with a drink); side dish |
御浸し see styles |
ohitashi おひたし oshitashi おしたし |
(food term) boiled greens in bonito-flavoured soy sauce (vegetable side dish) |
御茶漬 see styles |
ochazuke おちゃづけ |
(polite language) rice with tea poured on it (Japanese dish) |
御雑煮 see styles |
ozouni / ozoni おぞうに |
(food term) (polite language) soup containing rice cakes and vegetables (New Year's dish) |
手抓飯 手抓饭 see styles |
shǒu zhuā fàn shou3 zhua1 fan4 shou chua fan |
pilaf (rice dish popular in many parts of the world, including Xinjiang); pilau |
担々麺 see styles |
tantanmen タンタンめん |
Szechuan dish of noodles covered with a sauce of sesame paste and chili oil (chi: dan dan mian) |
担担麺 see styles |
tantanmen タンタンめん |
Szechuan dish of noodles covered with a sauce of sesame paste and chili oil (chi: dan dan mian) |
招牌菜 see styles |
zhāo pái cài zhao1 pai2 cai4 chao p`ai ts`ai chao pai tsai |
signature dish; a restaurant’s most famous dish |
拿手菜 see styles |
ná shǒu cài na2 shou3 cai4 na shou ts`ai na shou tsai |
specialty (dish) |
探り箸 see styles |
saguribashi さぐりばし |
using one's chopsticks to find a food one likes by rummaging in one's dish, pot, etc. (a breach of etiquette) |
揃え箸 see styles |
soroebashi そろえばし |
aligning one's chopsticks by tapping them on the table, a dish, etc. (a breach of etiquette) |
摘まみ see styles |
tsumami つまみ |
(1) (kana only) knob; handle; button; (2) (computer terminology) (file) handle; (3) snack (to have with a drink); side dish; (suffix) (4) a pinch (e.g. of salt); (n,n-suf) (5) picking; harvesting |
摘み物 see styles |
tsumamimono つまみもの |
(kana only) snack (to have with a drink); side dish |
撮み物 see styles |
tsumamimono つまみもの |
(kana only) snack (to have with a drink); side dish |
擦碗布 see styles |
cā wǎn bù ca1 wan3 bu4 ts`a wan pu tsa wan pu |
dish cloth; tea towel |
棒々鶏 see styles |
banbanjii / banbanji バンバンジー |
bang bang chicken (Szechuan dish of chicken in a spicy sauce) (chi: bang bang ji) |
棒棒鶏 see styles |
banbanjii / banbanji バンバンジー |
bang bang chicken (Szechuan dish of chicken in a spicy sauce) (chi: bang bang ji) |
榧味噌 see styles |
kayamiso かやみそ |
{food} (See 味噌・1) dish of white miso mixed with roasted Japanese nutmeg powder, sugar and sesame seeds, etc. |
水切棚 see styles |
mizukiridana みずきりだな |
dish drainer; draining board |
治部煮 see styles |
jibuni じぶに |
duck meat stew (dish from Ishikawa prefecture) |
渡り箸 see styles |
wataribashi わたりばし |
(See 移り箸) using one's chopsticks to jump from side dish to side dish without pausing to eat rice in between (a breach of etiquette) |
滷肉飯 see styles |
ruuroohan / ruroohan ルーローハン |
(food term) minced pork rice (chi:); Taiwanese dish of pork stewed in soy, served on rice |
漬焼き see styles |
tsukeyaki つけやき |
(food term) dish broiled in a mix of soy sauce, mirin, etc.; broiling with soy sauce, mirin, etc. |
Variations: |
ushio うしお |
(1) (poetic term) tide; current; (2) (poetic term) sea water; (3) (abbreviation) {food} (See 潮汁・うしおじる) thin soup of fish or shellfish boiled in sea water; (4) (abbreviation) {food} (See 潮煮・うしおに) dish of unboned whitefish boiled in salted water |
瀝水架 沥水架 see styles |
lì shuǐ jià li4 shui3 jia4 li shui chia |
dish rack |
炒粿條 炒粿条 see styles |
chǎo guǒ tiáo chao3 guo3 tiao2 ch`ao kuo t`iao chao kuo tiao |
char kway teow (stir-fried flat rice noodles, a Southeast Asian dish) |
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:) |
烘碗機 烘碗机 see styles |
hōng wǎn jī hong1 wan3 ji1 hung wan chi |
dish dryer |
焼きふ see styles |
yakifu やきふ |
(food term) yakifu; light, bread-like dish made from baked wheat gluten |
焼き肉 see styles |
yakiniku やきにく |
(1) (food term) yakiniku; Japanese dish of grilled meat similar to Korean barbecue; (2) (food term) roasted meat; grill |
焼き麩 see styles |
yakifu やきふ |
(food term) yakifu; light, bread-like dish made from baked wheat gluten |
煮染め see styles |
nishime にしめ |
(food term) dish of vegetables, konnyaku, etc. simmered in soy sauce and water until the liquid is almost gone |
熱乾麵 热干面 see styles |
rè gān miàn re4 gan1 mian4 je kan mien |
noodles served hot, with toppings including sesame paste and soy sauce – popular in Wuhan as a breakfast dish or late-night snack |
瓦そば see styles |
kawarasoba かわらそば |
{food} kawara soba (soba dish served on top of a roof tile) |
産の飯 see styles |
sannomeshi さんのめし |
{Shinto} (See 産立て飯) thanksgiving rice dish after childbirth |
皿洗い see styles |
saraarai / sararai さらあらい |
washing-up; dish-washing |
皿饂飩 see styles |
saraudon さらうどん |
Nagasaki dish of noodles with various toppings |
盛付け see styles |
moritsuke もりつけ |
arrangement of food (on a dish); serving of (arranged) food |
盛蕎麦 see styles |
morisoba もりそば |
(irregular okurigana usage) (kana only) chilled soba served on a dish (often on a wicker basket or in a shallow steaming basket) with dipping sauce |
相作り see styles |
aizukuri あいづくり |
dish of white and red-fleshed fish arranged next to each other |
石鹸皿 see styles |
sekkenzara せっけんざら |
soap-dish |
石鹸箱 see styles |
sekkenbako せっけんばこ |
soap dish or box |
移り箸 see styles |
utsuribashi うつりばし |
(See 渡り箸) using one's chopsticks to jump from side dish to side dish without pausing to eat rice in between (a breach of etiquette) |
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 |
箸休め see styles |
hashiyasume はしやすめ |
{food} entremets; intermezzo; small palate-cleansing dish served between courses |
粉吹芋 see styles |
kofukiimo / kofukimo こふきいも |
(food term) dish of potatoes first boiled, then spun around while fried in a bowl (making them look as if covered in powder) |
綴じる see styles |
tojiru とじる |
(transitive verb) (1) to bind; to file; (transitive verb) (2) (kana only) {food} to finish (a dish) by pouring beaten egg into the broth; (transitive verb) (3) (dated) to sew up; to stitch together |
羯羅舍 羯罗舍 see styles |
jié luó shè jie2 luo2 she4 chieh lo she karasha |
kalaṣa, a water-pot, pitcher, jar, dish, also 迦羅舍; 羯攞賖. |
老虎菜 see styles |
lǎo hǔ cài lao3 hu3 cai4 lao hu ts`ai lao hu tsai |
tiger salad, a northeast China dish usually consisting of hot pepper, cucumber, cilantro and leek |
肉料理 see styles |
nikuryouri / nikuryori にくりょうり |
meat dish; meat-based cuisine |
肉骨茶 see styles |
ròu gǔ chá rou4 gu3 cha2 jou ku ch`a jou ku cha bakutee; pakutee バクテー; パクテー |
bak-kut-teh or pork ribs soup, popular in Malaysia and Singapore (kana only) {food} bak kut teh (pork rib dish) (chi:) |
Variations: |
namasu なます |
(kana only) {food} namasu; dish of raw fish and vegetables seasoned in vinegar |
臘八粥 腊八粥 see styles |
là bā zhōu la4 ba1 zhou1 la pa chou |
Laba congee, ceremonial rice porridge dish eaten on the 8th day of the 12th month in the Chinese calendar |
臭臭鍋 臭臭锅 see styles |
chòu chòu guō chou4 chou4 guo1 ch`ou ch`ou kuo chou chou kuo |
hot pot containing stinky tofu and other ingredients (Taiwanese dish) |
茶碗蒸 see styles |
chá wǎn zhēng cha2 wan3 zheng1 ch`a wan cheng cha wan cheng chawanmushi ちゃわんむし |
chawanmushi, Japanese savory egg custard dish that is steamed and served in a small bowl chawanmushi; savoury steamed egg custard with chicken, mushrooms, etc. (savory) |
菓子皿 see styles |
kashizara かしざら |
cake dish |
菓子盆 see styles |
kashibon かしぼん |
cake tray (dish) |
蒸し鍋 see styles |
mushinabe むしなべ |
steamer; casserole dish |
蒸発皿 see styles |
jouhatsuzara / johatsuzara じょうはつざら |
evaporating dish |
薬味皿 see styles |
yakumizara やくみざら |
plate for compounding condiments; small dish for serving condiments |
蛋包飯 蛋包饭 see styles |
dàn bāo fàn dan4 bao1 fan4 tan pao fan |
omurice, Japanese dish consisting of an omelet wrapped around fried rice and often topped with ketchup |
豬腳飯 猪脚饭 see styles |
zhū jiǎo fàn zhu1 jiao3 fan4 chu chiao fan |
pork-leg rice – either a Guangdong (Chaozhou-Shantou) specialty of braised pork leg over rice or the Thai-Chinese dish "khao kha mu" |
辣子雞 辣子鸡 see styles |
là zi jī la4 zi5 ji1 la tzu chi |
laziji, spicy dish of chicken cubes stir-fried with chili peppers |
辣子鶏 see styles |
raazuujii / razuji ラーズージー |
laziji (chi:); spicy Sichuan chicken dish |
酢の物 see styles |
sunomono すのもの |
(exp,n) {food} vinegared dish; pickled dish |
酢憤り see styles |
sumutsukari すむつかり sumuzukari すむずかり |
dish of simmered salmon head, soybeans, vegetables, and leftovers |
酢料理 see styles |
suryouri / suryori すりょうり |
pickled dish |
醤油皿 see styles |
shouyuzara / shoyuzara しょうゆざら |
soy sauce dish |
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 |
釜めし see styles |
kamameshi かまめし |
rice, meat and vegetable dish served in a small pot |
鉄ちり see styles |
tecchiri てっちり |
(kana only) (See 鉄砲・3,ちり鍋) boiled fugu dish (served with ponzu dipping sauce) |
関東煮 see styles |
kantoni かんとに kantoudaki / kantodaki かんとだき |
oden; dish of various ingredients, e.g. egg, daikon, potato, chikuwa, konnyaku, etc. stewed in soy-flavored dashi |
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 |
雲白肉 see styles |
unpairoo ウンパイロー |
{food} dish of spicy boiled pork, usu. served with slices of cucumber (chi: yún bái ròu) |
香羊肚 see styles |
xiāng yáng dù xiang1 yang2 du4 hsiang yang tu |
haggis (a Scottish dish) |
魚料理 see styles |
sakanaryouri / sakanaryori さかなりょうり |
fish-based cooking; fish dish |
魯肉飯 see styles |
ruuroohan / ruroohan ルーローハン |
(food term) minced pork rice (chi:); Taiwanese dish of pork stewed in soy, served on rice |
黑白切 see styles |
hēi bái qiē hei1 bai2 qie1 hei pai ch`ieh hei pai chieh |
(Tw) heibaiqie, side dish of ingredients selected from a range on display, sliced up and served together on a plate (from Taiwanese 烏白切, Tai-lo pr. [oo-pe̍h-tshiat], where 烏白 means "as one pleases") |
お摘まみ see styles |
otsumami おつまみ |
(polite language) (kana only) snack (to have with a drink); side dish |
お茶漬け see styles |
ochazuke おちゃづけ |
(polite language) rice with tea poured on it (Japanese dish) |
がちゃん see styles |
gachan がちゃん |
(adv-to,n) (onomatopoeic or mimetic word) (with a) slamming noise (door, telephone receiver); (with a) banging noise; (with a) clash (broken dish); (with a) clank; (with a) bang |
ごま和え see styles |
gomaae / gomae ごまあえ |
(food term) dish dressed with sesame sauce |
シャーレ see styles |
shaare / share シャーレ |
laboratory dish (ger: Schale); Petri dish |
スカンピ see styles |
sukanpi スカンピ |
(1) scampi (Nephrops norvegicus) (ita:); Dublin Bay prawn; Norway lobster; (2) {food} scampi (dish of various crustaceans) |
すらっと see styles |
suratto スラット |
{food} (See エッグスラット) slut; eggslut; breakfast dish based on coddled egg and pureed potato; (personal name) Surratt |
セビチェ see styles |
sebiche セビチェ |
ceviche; seviche; South American dish of marinated raw seafood |
Entries with 2nd row of characters: The 2nd row is Simplified Chinese.
This page contains 100 results for "dish" 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.
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.