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<12345678>Characters | Pronunciation Romanization |
Simple Dictionary Definition |
甲羅蒸し see styles |
kouramushi / koramushi こうらむし |
crab meat mixed with vegetables and egg yolk, steamed inside its shell |
福神漬け see styles |
fukujinzuke ふくじんづけ |
vegetables pickled in soy sauce |
精進揚げ see styles |
shoujinage / shojinage しょうじんあげ |
vegetable tempura |
精進料理 see styles |
shoujinryouri / shojinryori しょうじんりょうり |
(noun - becomes adjective with の) vegetarian cuisine originally derived from the dietary restrictions of Buddhist monks |
素食主義 素食主义 see styles |
sù shí zhǔ yì su4 shi2 zhu3 yi4 su shih chu i |
vegetarianism |
育成栽培 see styles |
ikuseisaibai / ikusesaibai いくせいさいばい |
vegetable and fruit growing |
芥子漬け see styles |
karashizuke からしづけ |
vegetables pickled in mustard |
草木染め see styles |
kusakizome くさきぞめ |
dyeing with vegetable dyes |
菜食主義 see styles |
saishokushugi さいしょくしゅぎ |
(noun - becomes adjective with の) vegetarianism |
落葉植物 落叶植物 see styles |
luò yè zhí wù luo4 ye4 zhi2 wu4 lo yeh chih wu |
deciduous plant; deciduous vegetation |
葉物野菜 see styles |
hamonoyasai はものやさい |
(See 葉菜) leaf vegetable; green vegetable; edible herb |
葉茎菜類 see styles |
youkeisairui / yokesairui ようけいさいるい |
leafy vegetables; stem vegetables |
蕪菁甘藍 芜菁甘蓝 see styles |
wú jīng gān lán wu2 jing1 gan1 lan2 wu ching kan lan |
rutabaga (vegetable) |
薄刃包丁 see styles |
usubabouchou; usubahouchou / usubabocho; usubahocho うすばぼうちょう; うすばほうちょう |
rectangular-shaped thin-bladed knife (esp. used for vegetables) |
観光農園 see styles |
kankounouen / kankonoen かんこうのうえん |
tourist farm; pick-your-own fruit or vegetables farm |
辛子漬け see styles |
karashizuke からしづけ |
vegetables pickled in mustard |
野菜くず see styles |
yasaikuzu やさいくず |
vegetable scraps |
野菜工場 see styles |
yasaikoujou / yasaikojo やさいこうじょう |
(See 植物工場) vegetable plant; vegetable factory; closed growing system for year-round production of vegetables |
野菜炒め see styles |
yasaiitame / yasaitame やさいいため |
stir-fried vegetables |
鉄火味噌 see styles |
tekkamiso てっかみそ |
miso, fried soybeans and vegetables seasoned with sake and sugar |
間引き菜 see styles |
mabikina まびきな |
{food} vegetable thinnings (for salad) |
露地野菜 see styles |
rojiyasai ろじやさい |
(See 露地物) vegetables grown outdoors |
青果市場 see styles |
seikaichiba / sekaichiba せいかいちば |
fruit and vegetable market; (place-name) Seikaichiba |
青物市場 see styles |
aomonoichiba あおものいちば |
fruit and vegetable market |
飾り切り see styles |
kazarigiri かざりぎり |
cutting ingredients into decorative shapes (e.g. vegetables) |
鱗茎菜類 see styles |
rinkeisairui / rinkesairui りんけいさいるい |
bulbous vegetables |
アオヤサイ see styles |
aoyasai アオヤサイ |
green crop; green vegetable |
おろし和え see styles |
oroshiae おろしあえ |
(food term) seasoning of grated daikon with soy and vinegar, usually for fish or vegetables |
お好み焼き see styles |
okonomiyaki おこのみやき |
okonomiyaki; savoury pancake containing meat or seafood and vegetables |
カテキュー see styles |
katekyuu / katekyu カテキュー |
catechu (vegetable extract containing tannin); cachou |
からし漬け see styles |
karashizuke からしづけ |
vegetables pickled in mustard |
ケークサレ see styles |
keekusare ケークサレ |
(food term) cake sale (fre:); salty, unsweet pound cake (usu. incl. cheese and vegetables) |
けんちん汁 see styles |
kenchinjiru けんちんじる |
Japanese tofu and vegetable chowder |
しもつかれ see styles |
shimotsukare しもつかれ |
{food} (See 酢憤り) dish of simmered salmon head, soybeans, vegetables, and leftovers (popular in Tochigi Prefecture and surrounds) |
ジンギス汗 see styles |
jingisukan ジンギスかん |
(kana only) Japanese mutton and vegetable dish; slotted dome cast iron grill for preparing this dish; (person) Genghis Khan (1162-1227) |
ちゃんこ鍋 see styles |
chankonabe ちゃんこなべ |
{sumo;food} chankonabe; fish, meat, and vegetable stew traditionally served to wrestlers |
ちゃんぽん see styles |
chanpon ちゃんぽん |
(noun or adjectival noun) (1) practice of mixing things normally kept separate; mixture; (2) dish of noodles, seafood, vegetables (from Nagasaki) |
ベジタブル see styles |
bejitaburu ベジタブル |
vegetable |
みぞれ和え see styles |
mizoreae みぞれあえ |
(food term) seasoning of grated daikon with soy and vinegar, usu. for fish or vegetables |
やっちゃ場 see styles |
yacchaba やっちゃば |
(kana only) (ktb:) (See 青物市場) fruit and vegetable market |
ゆで上げる see styles |
yudeageru ゆであげる |
(transitive verb) to boil something until it is done (e.g. vegetables) |
下ろし和え see styles |
oroshiae おろしあえ |
(food term) seasoning of grated daikon with soy and vinegar, usually for fish or vegetables |
中濃ソース see styles |
chuunousoosu / chunosoosu ちゅうのうソース |
{food} chūnō sauce; semi-sweet sauce made from fruit and vegetables |
付け合わせ see styles |
tsukeawase つけあわせ |
garnish (e.g. vegetables with a meat dish); trimmings; fixings; relish |
山菜おこわ see styles |
sansaiokowa さんさいおこわ |
(See 山菜・さんさい) glutinous rice with vegetables, esp. wild plants |
Variations: |
kenchin; kenchan; kenchiin / kenchin; kenchan; kenchin けんちん; けんちゃん; けんちぇん |
(1) fried finely minced daikon, great burdock, carrot and shiitake mushrooms wrapped with crumbled tofu in dried beancurd and deep-fried; (2) (abbreviation) (See 巻繊汁) Japanese tofu and vegetable chowder; (3) (archaism) (orig. meaning) black soybean sprouts fried in sesame seed oil wrapped in dried beancurd and stewed |
幕の内弁当 see styles |
makunouchibentou / makunochibento まくのうちべんとう |
box lunch (containing rice and 10-15 small portions of fish, meat, and vegetables) |
御好み焼き see styles |
okonomiyaki おこのみやき |
okonomiyaki; savoury pancake containing meat or seafood and vegetables |
心裡美蘿蔔 心里美萝卜 see styles |
xīn li měi luó bo xin1 li5 mei3 luo2 bo5 hsin li mei lo po |
Chinese roseheart radish (shinrimei radish), green on the outside, purple-red on the inside, a favorite Beijing vegetable |
成吉思汗鍋 see styles |
jingisukannabe ジンギスカンなべ |
(ateji / phonetic) (1) slotted dome cast iron grill for preparing the Genghis Khan dish; (2) Japanese mutton and vegetable dish |
Variations: |
zaasai; zaashai / zasai; zashai ザーサイ; ザーツァイ |
(kana only) {food} Szechuan pickles (chi: zhàcài); Sichuan vegetables; zha cai; pickled mustard plant stem |
Variations: |
umani; amani(甘煮) うまに; あまに(甘煮) |
{food} fish, meat, and vegetables stewed in a thick, sweet sauce of soy sauce, sugar and mirin |
植物人狀態 植物人状态 see styles |
zhí wù rén zhuàng tài zhi2 wu4 ren2 zhuang4 tai4 chih wu jen chuang t`ai chih wu jen chuang tai |
vegetative state (i.e. in a coma) |
植物性樹脂 see styles |
shokubutsuseijushi / shokubutsusejushi しょくぶつせいじゅし |
(1) vegetable resin; (2) bioplastic |
植物性繊維 see styles |
shokubutsuseiseni / shokubutsuseseni しょくぶつせいせんい |
vegetable fiber; vegetable fibre |
植物性脂肪 see styles |
shokubutsuseishibou / shokubutsuseshibo しょくぶつせいしぼう |
vegetable fat |
植物性蛋白 see styles |
shokubutsuseitanpaku / shokubutsusetanpaku しょくぶつせいたんぱく |
vegetable protein |
混ぜごはん see styles |
mazegohan まぜごはん |
cooked rice with added ingredients (meat, vegetables, etc.) |
炊き合わせ see styles |
takiawase たきあわせ |
food (meat, fish, vegetables, etc.) cooked separately but served together on one dish |
無農薬野菜 see styles |
munouyakuyasai / munoyakuyasai むのうやくやさい |
organically produced vegetables |
糠味噌漬け see styles |
nukamisozuke ぬかみそづけ |
(food term) vegetables pickled in salted rice-bran paste |
純素食主義 纯素食主义 see styles |
chún sù shí zhǔ yì chun2 su4 shi2 zhu3 yi4 ch`un su shih chu i chun su shih chu i |
veganism, a diet consisting solely of plant products; strict vegetarianism |
緑黄色野菜 see styles |
ryokuoushokuyasai / ryokuoshokuyasai りょくおうしょくやさい |
(See 淡色野菜) vegetables high in beta-carotene |
茹であげる see styles |
yudeageru ゆであげる udeageru うであげる |
(transitive verb) to boil something until it is done (e.g. vegetables) |
茹で上げる see styles |
yudeageru ゆであげる udeageru うであげる |
(transitive verb) to boil something until it is done (e.g. vegetables) |
菜切り包丁 see styles |
nakiribouchou / nakiribocho なきりぼうちょう |
nakiri knife; vegetable knife |
菜食主義者 see styles |
saishokushugisha さいしょくしゅぎしゃ |
vegetarian |
Variations: |
kunsen くんせん |
(obsolete) pungent vegetables and raw-smelling meat |
Variations: |
kunshin; gunshin くんしん; ぐんしん |
(rare) pungent vegetable (e.g. garlic, onion) |
Variations: |
sousou / soso そうそう |
(adj-t,adv-to) (1) (form) blue (sky, ocean, etc.); (adj-t,adv-to) (2) (form) fresh and green (of vegetation); verdant; lush; (adj-t,adv-to) (3) (form) greying (hair); aged |
Variations: |
soutaku / sotaku そうたく |
(1) wetland with abundant vegetation; (2) place where things are gathered |
Variations: |
aiai あいあい |
(adj-t,adv-to) (1) (See 和気藹々) harmonious; peaceful; congenial; (adj-t,adv-to) (2) luxuriant (vegetation) |
踏み分ける see styles |
fumiwakeru ふみわける |
(transitive verb) to push through (a crowd, vegetation, etc.) |
野菜を作る see styles |
yasaiotsukuru やさいをつくる |
(exp,v5r) to grow vegetables |
Variations: |
koukou / koko こうこう |
pickled vegetables |
Variations: |
torinabe とりなべ |
chicken cooked in a shallow pan with vegetables |
ケーク・サレ see styles |
keeku sare ケーク・サレ |
(food term) cake sale (fre:); salty, unsweet pound cake (usu. incl. cheese and vegetables) |
ジンギスカン see styles |
jingisukan ジンギスカン |
(kana only) Japanese mutton and vegetable dish; slotted dome cast iron grill for preparing this dish; (person) Genghis Khan (1162-1227) |
ジンギス汗鍋 see styles |
jingisukannabe ジンギスカンなべ |
(1) slotted dome cast iron grill for preparing the Genghis Khan dish; (2) Japanese mutton and vegetable dish |
ちゃんこ料理 see styles |
chankoryouri / chankoryori ちゃんこりょうり |
{sumo;food} (See ちゃんこ鍋・ちゃんこなべ) fish, meat, and vegetable stew traditionally served to wrestlers |
チャンプルー see styles |
chanpuruu / chanpuru チャンプルー |
(food term) (rkb:) chanpuru; champuru; Okinawan stir-fry dish, usually containing vegetables (especially bitter melon), tofu, meat or fish |
ちゃんぷるう see styles |
chanpuruu / chanpuru ちゃんぷるう |
(food term) (rkb:) chanpuru; champuru; Okinawan stir-fry dish, usually containing vegetables (especially bitter melon), tofu, meat or fish |
トカドヘチマ see styles |
tokadohechima トカドヘチマ |
(kana only) angled luffa (Luffa acutangula); Chinese okra; dish cloth gourd; ridged gourd; sponge gourd; vegetable gourd; strainer vine; ribbed loofah; silky gourd; silk gourd; sinkwa towelsponge |
Variations: |
tonpei; tonpei / tonpe; tonpe とんぺい; トンペイ |
(abbreviation) (kana only) {food} (See とんぺい焼き) tonpei-yaki; teppanyaki dish of pork and vegetables, etc. rolled in an omelette and covered in sauce and mayonnaise |
ぬかみそ漬け see styles |
nukamisozuke ぬかみそづけ |
(food term) vegetables pickled in salted rice-bran paste |
ぬか味噌漬け see styles |
nukamisozuke ぬかみそづけ |
(food term) vegetables pickled in salted rice-bran paste |
ブランド野菜 see styles |
burandoyasai ブランドやさい |
signature regional vegetable; specialty produce of an area |
ベジタリアン see styles |
bejitarian ベジタリアン |
(n,adj-no,adj-na) vegetarian |
Variations: |
kushiage くしあげ |
{food} (See 串カツ) kushiage; deep-fried skewered meat and vegetables |
Variations: |
furuzuke ふるづけ |
(See 新漬け) well-pickled vegetables |
Variations: |
mi み |
(1) fruit; nut; (2) seed; (3) (in broth) pieces of meat, vegetable, etc.; (4) content; substance |
成吉思汗料理 see styles |
jingisukanryouri / jingisukanryori ジンギスかんりょうり |
Japanese mutton and vegetable dish |
Variations: |
shinzuke しんづけ |
freshly pickled vegetables |
Variations: |
hayazuke はやづけ |
{food} quick-pickled vegetables |
Variations: |
asazuke あさづけ |
lightly pickled vegetables |
Variations: |
hatake(p); hata はたけ(P); はた |
(1) field (for fruits, vegetables, etc.); cultivated land; vegetable plot; kitchen garden; plantation; (n,suf) (2) (はたけ only) (ばたけ when suf) field (of specialization); sphere; area; (n,suf) (3) (はたけ only) (colloquialism) womb; birth; birthplace |
Variations: |
kasuzuke かすづけ |
(fish or vegetables) pickled in sake lees |
純粋菜食主義 see styles |
junsuisaishokushugi じゅんすいさいしょくしゅぎ |
pure vegetarianism; veganism |
純菜食主義者 see styles |
junsaishokushugisha じゅんさいしょくしゅぎしゃ |
(See ヴィーガン) vegan; strict vegetarian |
Variations: |
nakiri なきり |
(1) (abbreviation) (See 菜切り包丁) nakiri knife; vegetable knife; (2) cutting vegetables |
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.
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