Words — 11 found
しいたけ
椎茸
1. shiitake mushroom (Lentinula edodes); shitakeUsually written using kana alone
香蕈 【しいたけ】、シイタケ
香蕈: Rarely-used kanji form.
のっぺいじる
濃餅汁
1. soup with fried tofu, shiitake mushrooms, carrots, sweet potatoes and daikon flavored with salt or soy sauce and thickened with potato starchSee also 濃餅
能平汁 【のっぺいじる】
のっぺい
能平
1. soup with fried tofu, shiitake mushrooms, carrots, sweet potatoes and daikon flavored with salt or soy sauce and thickened with potato starch
能平 【のっぺ】、濃餅 【のっぺい】、濃餅 【のっぺ】
けんちん
巻繊
1. fried finely minced daikon, great burdock, carrot and shiitake mushrooms wrapped with crumbled tofu in dried beancurd and deep-fried
3. black soybean sprouts fried in sesame seed oil wrapped in dried beancurd and stewedArchaic, orig. meaning
巻繊 【けんちゃん】、巻繊 【けんちぇん】、巻煎 【けんちん】、巻煎 【けんちゃん】、巻煎 【けんちぇん】
そば
おかめ蕎麦
1. okame soba; soba in soup with slices of boiled fish paste, shiitake mushrooms, greens, seaweed, etc.Food, cooking, Usually written using kana alone, See also そば
阿亀蕎麦 【おかめそば】
阿亀蕎麦: Rarely-used kanji form.
1. black vinegar, usu. produced from unpolished rice
2. charred kelp or shiitake mushrooms ground and mixed with vinegar, used to dress raw fish and vegetables
2. okame; okame soba; soba in soup with slices of boiled fish paste, shiitake mushrooms, greens, seaweed, etc.Food, cooking, Abbreviation, Usually written using kana alone, See also おかめそば
阿亀: Rarely-used kanji form.
しっぽく
卓袱
2. Japanese-Chinese cuisine, served family-style (large dishes, diners help themselves), specialty of Nagasaki Chinese style low dining tableAbbreviation, See also 卓袱料理
3. okame soba; soba in soup with slices of boiled fish paste, shiitake mushrooms, greens, seaweed, etc.Kansai dialect, See also おかめ, often 志っぽく
志っぽく 【しっぽく】
志っぽく: Irregular kanji usage.