There are 205 total results for your 煮 search. I have created 3 pages of results for you. Each page contains 100 results...
123>Characters | Pronunciation Romanization |
Simple Dictionary Definition |
煮 see styles |
zhǔ zhu3 chu ni に |
to cook; to boil (suffix) (1) simmered with; cooked with; (2) boiling; boiled dish To boil, cook. |
煑 煮 see styles |
zhǔ zhu3 chu |
variant of 煮[zhu3] See: 煮 |
煮〆 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 |
煮る see styles |
niru にる |
(transitive verb) (See 茹でる・ゆでる・1) to boil; to simmer; to stew; to seethe |
煮付 see styles |
nitsuke につけ |
(irregular okurigana usage) vegetables or fish boiled in soy sauce |
煮合 see styles |
niai にあい |
(rare) stew made from multiple ingredients |
煮坪 see styles |
nitsubo につぼ |
(place-name) Nitsubo |
煮干 see styles |
niboshi にぼし |
(small crunchy) dried sardines |
煮方 see styles |
nikata にかた |
way of cooking; a cook |
煮汁 see styles |
nijiru にじる |
broth |
煮沙 see styles |
zhǔ shā zhu3 sha1 chu sha shasha |
Like boiling sand for food. |
煮沸 see styles |
zhǔ fèi zhu3 fei4 chu fei shafutsu しゃふつ |
to boil (noun, transitive verb) boiling up |
煮法 see styles |
zhǔ fǎ zhu3 fa3 chu fa |
cooking method |
煮熟 see styles |
zhǔ shóu zhu3 shou2 chu shou shajuku |
to boil thoroughly; to cook thoroughly to boil thoroughly |
煮物 see styles |
nimono にもの |
(ksb:) nimono; food cooked by boiling or stewing |
煮玉 see styles |
nitama にたま |
(surname) Nitama |
煮硬 see styles |
zhǔ yìng zhu3 ying4 chu ying |
to hard-boil (eggs) |
煮端 see styles |
nibana にばな |
(obscure) freshly brewed, aromatic tea |
煮花 see styles |
nibana にばな |
(obscure) freshly brewed, aromatic tea |
煮蛋 see styles |
zhǔ dàn zhu3 dan4 chu tan |
boiled egg |
煮豆 see styles |
nimame にまめ |
cooked beans |
煮鍋 煮锅 see styles |
zhǔ guō zhu3 guo1 chu kuo |
cooking pot |
煮開 煮开 see styles |
zhǔ kāi zhu3 kai1 chu k`ai chu kai |
to boil (food) |
煮雪 see styles |
niyuki にゆき |
(surname) Niyuki |
煮飯 煮饭 see styles |
zhǔ fàn zhu3 fan4 chu fan |
to cook |
煮魚 see styles |
nizakana にざかな |
fish simmered with soy sauce (and sugar) |
煮麺 see styles |
nyuumen / nyumen にゅうめん |
soup of soumen noodles and various ingredients in a soy sauce broth |
下煮 see styles |
shitani したに |
(noun/participle) preliminary boiling (of hard-to-cook ingredients); cooking in advance |
丸煮 see styles |
maruni まるに |
boiling something whole (e.g. vegetable, fish); cooking something whole |
佃煮 see styles |
tsukudani つくだに |
preserved food boiled in soy |
內煮 内煮 see styles |
nèi zhǔ nei4 zhu3 nei chu naisha |
Cooked food in a monastic bedroom, becoming thereby one of the 'unclean' foods; v. 內宿食. |
塩煮 see styles |
shioni しおに |
boiling in salted water (e.g. fish) |
姿煮 see styles |
sugatani すがたに |
seafood cooked in a way that preserves its original shape |
揚煮 see styles |
ageni あげに |
(1) (food term) fry-simmering; cooking by first briefly deep-frying, then simmering in broth; (2) (food term) fry-simmered food; fried food in broth |
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 |
水煮 see styles |
mizuni みずに |
(noun, transitive verb) {food} boiling in (plain or lightly salted) water; boiled food |
湯煮 see styles |
yuni ゆに |
(noun/participle) boiling (e.g. food) |
潮煮 see styles |
ushioni うしおに |
fish, shellfish, etc. boiled in salted water |
烹煮 see styles |
pēng zhǔ peng1 zhu3 p`eng chu peng chu |
to cook; to boil |
燉煮 炖煮 see styles |
dùn zhǔ dun4 zhu3 tun chu |
to stew |
燒煮 烧煮 see styles |
shāo zhǔ shao1 zhu3 shao chu shōsha |
to cook to burn |
甘煮 see styles |
umani うまに amani あまに |
(food term) fish, meat, and vegetables stewed in a thick, sweet sauce of soy sauce, sugar and mirin |
白煮 see styles |
shirani しらに |
white vegetables or fish simmered without soy sauce |
粗煮 see styles |
arani あらに |
dish consisting of bony fish parts boiled in soy sauce |
脯煮 see styles |
fǔ zhǔ fu3 zhu3 fu chu hosha |
to be dried and boiled |
角煮 see styles |
kakuni かくに |
{food} stew of cubed meat or fish (esp. pork belly or tuna) |
釘煮 see styles |
kugini くぎに |
(food term) kugini; sand lance simmered in soy, mirin, etc. |
雑煮 see styles |
zouni / zoni ぞうに |
soup containing rice cakes and vegetables (New Year's dish) |
飴煮 see styles |
ameni あめに |
food boiled in sugared broth |
煮える see styles |
nieru にえる |
(v1,vi) to be boiled; to be cooked |
煮え湯 see styles |
nieyu にえゆ |
boiling water |
煮きり see styles |
nikiri にきり |
boiling sake or mirin (to reduce the alcohol content); boiled-down sake; boiled-down mirin |
煮つけ see styles |
nitsuke につけ |
vegetables or fish boiled in soy sauce |
煮ばな see styles |
nibana にばな |
(obscure) freshly brewed, aromatic tea |
煮やす see styles |
niyasu にやす |
(Godan verb with "su" ending) to cook inside |
煮付け see styles |
nitsuke につけ |
vegetables or fish boiled in soy sauce |
煮凍り see styles |
nikogori にこごり |
jellied fish or meat broth |
煮凝り see styles |
nikogori にこごり |
jellied fish or meat broth |
煮出す see styles |
nidasu にだす |
(transitive verb) to extract essence by boiling; to extract flavor; to decoct |
煮出汁 see styles |
nidashijiru にだしじる |
(irregular okurigana usage) (soup) stock; broth |
煮切り see styles |
nikiri にきり |
boiling sake or mirin (to reduce the alcohol content); boiled-down sake; boiled-down mirin |
煮切る see styles |
nikiru にきる |
(Godan verb with "ru" ending) to boil down sake, mirin, etc. to reduce the alcohol content |
煮崩れ see styles |
nikuzure にくずれ |
(noun/participle) falling apart while cooking |
煮干し see styles |
niboshi にぼし |
(small crunchy) dried sardines |
煮御水 see styles |
niomoi におもい |
(archaism) boiled drinking water |
煮抜き see styles |
ninuki にぬき |
(1) (abbreviation) (ksb:) (See 煮抜き卵) hard-boiled egg; (2) starchy water (from boiled rice) |
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 |
煮沸器 see styles |
shafutsuki しゃふつき |
scalder |
煮浸し see styles |
nibitashi にびたし |
type of stew, usu. fish or vegetables in a mild broth; fish grilled unseasoned and then simmered slowly in soy and mirin broth |
煮炊き see styles |
nitaki にたき |
(noun/participle) cooking |
煮玉子 see styles |
nitamago にたまご |
(food term) egg boiled, peeled, and steeped in soy sauce marinade |
煮立つ see styles |
nitatsu にたつ |
(v5t,vi) to boil; to simmer |
煮詰る see styles |
nitsumaru につまる |
(v5r,vi) (1) to be boiled down; (2) to approach a conclusion (of a discussion, investigation, etc.); (3) (colloquialism) to come to a standstill; to reach an impasse |
煮込み see styles |
nikomi にこみ |
stew; hodgepodge |
煮込む see styles |
nikomu にこむ |
(transitive verb) (1) to boil well; to stew; to simmer (for a long time); (transitive verb) (2) to cook (various ingredients) together |
煮返す see styles |
nikaesu にかえす |
(transitive verb) to warm over |
煮頃鮒 see styles |
nigorobuna にごろぶな |
(kana only) Carassius auratus grandoculis (subspecies of goldfish) |
お雑煮 see styles |
ozouni / ozoni おぞうに |
(food term) (polite language) soup containing rice cakes and vegetables (New Year's dish) |
がめ煮 see styles |
gameni がめに |
{food} (See 筑前煮) chicken stew with taro, carrot, burdock, etc. |
くぎ煮 see styles |
kugini くぎに |
(food term) kugini; sand lance simmered in soy, mirin, etc. |
じぶ煮 see styles |
jibuni じぶに |
duck meat stew (dish from Ishikawa prefecture) |
みそ煮 see styles |
misoni みそに |
(noun/participle) food cooked in miso; cooking in miso |
半煮え see styles |
hannie はんにえ |
(noun or adjectival noun) half-boiled; half-done |
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 |
含め煮 see styles |
fukumeni ふくめに |
(noun/participle) food boiled in sugar syrup |
味噌煮 see styles |
misoni みそに |
(noun/participle) food cooked in miso; cooking in miso |
土手煮 see styles |
doteni どてに |
(See どて焼き・どてやき) beef sinew stewed in miso and mirin |
大和煮 see styles |
yamatoni やまとに |
beef boiled with soy sauce, ginger and sugar |
当座煮 see styles |
touzani / tozani とうざに |
{food} food boiled or stewed in soy sauce, sugar, mirin, etc. for short-term preserving |
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) |
快煮壺 快煮壶 see styles |
kuài zhǔ hú kuai4 zhu3 hu2 k`uai chu hu kuai chu hu |
electric kettle (Tw) |
揚げ煮 see styles |
ageni あげに |
(1) (food term) fry-simmering; cooking by first briefly deep-frying, then simmering in broth; (2) (food term) fry-simmered food; fried food in broth |
時雨煮 see styles |
shigureni しぐれに |
seafood, etc. preserve made with mirin, ginger and soy |
水煮蛋 see styles |
shuǐ zhǔ dàn shui3 zhu3 dan4 shui chu tan |
boiled egg; soft-boiled egg |
水煮魚 水煮鱼 see styles |
shuǐ zhǔ yú shui3 zhu3 yu2 shui chu yü |
Sichuan poached sliced fish in hot chili oil |
治部煮 see styles |
jibuni じぶに |
duck meat stew (dish from Ishikawa prefecture) |
炒め煮 see styles |
itameni いために |
stir-frying then boiling in liquid sauce; food that has been stir-fried and boiled in liquid sauce |
甘露煮 see styles |
kanroni かんろに |
(1) candied (chestnuts); (2) sweetened boiled fish |
生煮え see styles |
namanie なまにえ |
(noun or adjectival noun) (1) half-cooked; rare; (noun or adjectival noun) (2) ambiguous; vague; (noun or adjectival noun) (3) immature |
砂糖煮 see styles |
satouni / satoni さとうに |
candying; boiling in sugar (esp. fruit) |
Entries with 2nd row of characters: The 2nd row is Simplified Chinese.
This page contains 100 results for "煮" 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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