Jisho

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Words — 11 found

たんぱく 淡白
Common word Links
Na-adjective (keiyodoshi), Noun
1. light (flavor, color, etc.); simple; plain​Antonym: 濃厚
Na-adjective (keiyodoshi), Noun
2. frank; candid; easygoing; unselfish; indifferent (to); not particular (about)​
Other forms
淡泊 【たんぱく】、澹泊 【たんぱく】、淡薄 【たんぱく】
Notes
澹泊: Rarely-used kanji form. 淡薄: Rarely-used kanji form.
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たんこうしょく 淡紅色
Links
Noun, Noun which may take the genitive case particle 'no'
1. pink; rose​
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たんせいしょく 淡青色
Links
Noun which may take the genitive case particle 'no'
1. light blue; ice blue; sky blue; powder blue​Rare term
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たんししょく 淡紫色
Links
Noun
1. lilac (colour); mauve; light purple​
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たんこうしょく 淡黄色
Links
Noun, Noun which may take the genitive case particle 'no'
1. pale yellow; light yellow​
Other forms
淡黄色 【たんおうしょく】
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たんかっしょく 淡褐色
Links
Noun, Noun which may take the genitive case particle 'no'
1. light brown​
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たんりょくしょく 淡緑色
Links
Noun, Noun which may take the genitive case particle 'no'
1. light green​
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はちく 淡竹
Links
Noun
1. Henon bamboo (Phyllostachys nigra var. henonis)​Usually written using kana alone
Other forms
ハチク
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たんしょく 淡色
Links
Noun, Noun which may take the genitive case particle 'no'
1. light color; light colour​
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たんぼく 淡墨
Links
Noun
1. pale Indian ink​
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たんこうりょくしょく 淡黄緑色
Links
Noun, Noun which may take the genitive case particle 'no'
1. pistachio (green)​See also 黄緑色
Other forms
淡黄緑色 【たんおうりょくしょく】
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Kanji — 1 found

8.351568463523682
11 strokes. JLPT N1. Jōyō kanji, taught in junior high.
淡
thin, faint, pale, fleeting
Kun: あわ.い
On: タン
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Sentences — 1 found

  • jreibun/4660/2
      「
    • しょうゆ醤油
      • 」と
    • ひとくち一口
      • に言っても、色が
    • あわ淡く
      • 素材の色を
    • い生かせる
    • うすくち薄口
      • しょうゆ、塩分を
    • おさ抑えて
      • 甘みを増した
    • あまくち甘口
      • しょうゆ、とろりとした
    • ねばりけ粘り気
      • が特徴で
    • のうこう濃厚
      • なこくと
    • かお香り
      • を持つたまりじょうゆなどがあり、それぞれに
    • あじ味
      • や
    • ふうみ風味
      • が
    • こと異なる
      • 。
    When it comes to soy sauce, there are several varieties, each with its own taste and character. These include usukuchi soy sauce, which is light in color and enhances the natural color of ingredients; amakuchi soy sauce, which is sweeter with reduced saltiness; and tamari soy sauce, which is thick and rich, with a deep flavor and strong aroma. — Jreibun
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