Words — 1882 found
しお
塩
1. salt; common salt; table salt; sodium chloride
- この
- スープ
- は
- しお塩
- が
- すこ少し
- た足りない 。
2. hardship; toil; trouble
3. saltinessFood, cooking
4. cold; unwelcoming; indifferentColloquial
しろ
白
1. white
- ２
- ひき匹
- いぬ犬
- を
- か飼っている
- が 、
- いっぴき１匹
- は
- しろ白
- で
- もう
- いっぴき１匹
- は
- くろ黒
- だ 。
2. innocence; innocent person
3. blank space
4. white stoneGo (game)
6. skewered grilled pig intestineFood, cooking
みそ
味噌
1. miso; fermented condiment usu. made from soybeansFood, cooking
2. innards (from crabs, shrimps, etc.) resembling miso
3. key point; main point; good part (of something)Usually written using kana alone, usu. as ミソ
- この
- でんしじしょ電子辞書
- は
- けいたい携帯
- しやすい
- ところ
- が
- みそ味噌
- です 。
5. tryUsually written using kana alone, Slang, Jocular, humorous term, See also 見る, imperative; after the -te form of a verb; pun on 見ろ
うし
牛
1. cattle (Bos taurus); cow; bull; ox; calf
- ちち父
- は
- ぼくじょう牧場
- を
- も持っていて
- うし牛
- や
- うま馬
- を
- しいく飼育
- している 。
- にほん日本
- の
- うし牛
- は
- こうはんい広範囲に
- しもふ霜降り
- が
- ある 。
牛 【ぎゅう】、ウシ
まめ
豆
1. legume (esp. edible legumes or their seeds, e.g. beans, peas, pulses); bean; pea
- の飲む
- ぶん分だけ
- まめ豆
- を
- ロースト
- して 、
- ミル
- で
- ひ挽く
- んです 。
3. female genitalia (esp. the clitoris)Colloquial
4. kidneyFood, cooking, Colloquial, Usually written using kana alone
5. small; miniature; baby; midget; small-scale
6. child
荳 【まめ】、菽 【まめ】、マメ
ひも
紐
1. string; cordUsually written using kana alone
- なに何か
- を
- きろく記録
- する
- ために 、
- かれ彼ら
- は
- ラマ
- か
- アルパカ
- の
- けいと毛糸
- で
- できた 、
- むすびめ結び目
- の
- ついた
- ひも
- を
- つか使った 。
2. leashUsually written using kana alone
3. man who is financially dependent on a woman; gigolo; pimpUsually written using kana alone, Colloquial, esp. ヒモ
4. restrictions; conditionsUsually written using kana alone
5. mantle (shellfish, etc.)Usually written using kana alone
6. small intestine (beef, pork); oviduct meat (chicken)Food, cooking, Usually written using kana alone
ヒモ
そば
蕎麦
1. buckwheat (Fagopyrum esculentum)Usually written using kana alone
2. soba; Japanese buckwheat noodlesFood, cooking, Usually written using kana alone, Abbreviation, Only applies to そば, See also 蕎麦切り
- 長野
- に
- いる
- ゆうじん友人
- を
- ほうもん訪問
- した
- さい際 、
- おいしい
- そば
- を
- ごちそう
- になった 。
3. Chinese-style wheat noodlesFood, cooking, Usually written using kana alone, Only applies to そば
蕎麦 【そばむぎ】、蕎麦 【そまむぎ】
そば: Gikun (meaning as reading) or jukujikun (special kanji reading). そばむぎ: Out-dated or obsolete kana usage. そまむぎ: Out-dated or obsolete kana usage.
おど
踊り
2. iteration mark (used to represent repetition of the previous character)Abbreviation, See also 踊り字
4. eating live seafood (e.g. squid, ice gobies) while it is still movingFood, cooking, Abbreviation, See also 踊り食い, occ. written 躍り
6. live shrimp (as a sushi dish)Food, cooking
7. doubling of loan interest upon bill renewal if failed to repay (Edo period); double interestHistorical term, See also 歩 ぶ, from 踊り歩
かゆ
粥
1. thin rice porridge; watery cooked rice; rice gruel; congeeFood, cooking
2. breakfast (in Zen temples)Only applies to しゅく
粥 【しゅく】、粥 【かい】
かい: Out-dated or obsolete kana usage.
ひら
開く
1. to open; to undo; to unseal; to unpack
- せんしゅう先週 、
- わたし私達
- は
- ぶとうかい舞踏会
- を
- ひら開きました 。
2. to bloom; to unfold; to spread out
- にわ庭
- の
- バラ
- の
- き木
- の
- つぼみ
- が
- すこ少しずつ
- ひら開き
- はじ始める 。
3. to open (for business, e.g. in the morning)
4. to be wide (gap, etc.); to widen
5. to hold (meeting, party, etc.); to give; to open
6. to found (nation, dynasty, sect, etc.); to open (a new business); to set up; to establish; to start
7. to open (ports, borders, etc.)
8. to open (an account)
10. to open (a file, etc.)Computing
11. to extract (root); to reduce (equation)Mathematics
12. to cut open (fish)Food, cooking, as 魚を開く
13. to change (kanji into hiragana)
14. to flare (e.g. skirt)
15. to slacken (into a poor posture)Sports, as 体が開く, 肩が開く, etc.
ヒラく
とお
通す
1. to let pass; to allow through; to let through; to make way (for)
- その
- こ子
- は
- どうしても
- じぶん自分
- の
- わがまま
- を
- とお通そう
- としている 。
2. to transmit (e.g. light, sound, etc.); to conduct (electricity); to let permeate (e.g. water through a fabric); to permit through; to let through (e.g. air); to run through (e.g. a pipe); to penetrate; to let in
3. to stick through (e.g. a hole); to force through (e.g. an opening); to thread (e.g. a needle); to put through
4. to connect (e.g. two places); to open (a route, path, etc.); to link (e.g. by a road); to establish (a connection between); to join; to extend up to (somewhere)
5. to pass (a student, applicant, etc.); to admit (e.g. a student); to let through; to let in
6. to lead (someone) into (a house, room, etc.); to show in; to guide in; to admit (someone)
7. to present logically; to make (e.g. one's argument) convincing; to be consistent (in one's reasoning); to stick to (e.g. one's principles)See also 筋を通す
8. to go through (e.g. a middleman); to put as an intermediary; to mediate via (somebody); to do via (something)as 通して...する
9. to pass (a law); to put through (e.g. a motion); to make way (for)
- さんぎいん参議院
- は
- どんな
- かいせいあん改正案
- も
- とお通さなくても
- かま構わない
- ようです 。
10. to listen through (a door, wall, etc.); to look through (e.g. a window)also written 透す
11. to heat thorougly (of food); to cook properly; to warm well; to heat evenlyFood, cooking, as 火（熱）を～
12. to dip into (e.g. a sauce); to pass through (e.g. a broth); to put through (e.g. boiling water)Food, cooking
13. to make (someone) approve (e.g. a plan); to force agreement; to push through (a proposal, idea, will, etc.); to have one's way
14. to continue (in a state); to persist in (doing); to keep doing; to remain (in a state)also as で～
15. to do through the lens of; to view from the angle of; to do from the perspective ofusu. as 通して...する
17. to do from beginning to end without a break; to finish in one session; to do all at once; to do in one goas 通して...する
18. to relay (a message, an order, etc.); to convey (an intention, meaning, etc.); to send through; to pass on (e.g. information); to make heard (e.g. one's voice)
19. to do ... to the end; to do ... continuously; to carry through ...; to complete ...See also やり通す, after the -masu stem of a verb
徹す 【とおす】、透す 【とおす】
徹す: Rarely-used kanji form. 透す: Rarely-used kanji form.
さくら
桜
1. cherry tree; cherry blossom; sakura
- まんかい満開
- を
- チョイ
- す過ぎた
- かん感
- は
- ありました
- が 、
- それ
- でも 、
- うつく美しい
- さくら桜
- を
- まんきつ満喫
- して
- きました 。
3. fake buyer; paid audience; shill; seat fillerUsually written using kana alone, usu. サクラ; also written as 偽客
4. hired applauderUsually written using kana alone
サクラ
たま
玉
1. ball; sphere; globe; orb
2. bead (of sweat, dew, etc.); drop; droplet
- かれ彼の
- ひたい額
- には
- たま玉
- の
- ような
- あせ汗
- が
- う浮かんでいた 。
3. ball (in sports); pitch (e.g. in baseball)esp. 球
4. pile (of noodles, etc.)
5. bulletesp. 弾
- たま弾
- が
- かれ彼の
- ほお頬
- を
- かすめた 。
6. bulb (i.e. a light bulb)esp. 球
7. lens (of glasses, etc.)
8. bead (of an abacus)esp. 玉, 珠
10. gem; jewel (esp. spherical; sometimes used figuratively); pearlesp. 玉, 珠; also written as 璧
- かんなん艱難
- なんじ汝
- を
- たま玉
- に
- す 。
11. female entertainer (e.g. a geisha)
12. person (when commenting on their nature); characterDerogatory
- こいつ
- が
- そんな
- たま玉
- じゃない
- こと
- なんて
- とうのむかしとうの昔
- に
- わ解っていた
- から
- さ 。
13. item, funds or person used as part of a plot
16. coinusu. だま
- ニッケル
- は ５
- セント
- たま玉
- です 。
17. precious; beautiful; excellent
球 【たま】、珠 【たま】、弾 【たま】
たね
種
1. seed (e.g. of a plant); pip; kernel; stone (e.g. of a peach)
- ま蒔かぬ
- たね種
- は
- は生えない 。
2. progeny; offspring; issue; breed
4. sperm; semen; seed
5. cause; source; seed; origin
- そんな
- こと
- を
- すれば
- 笑いもの
- の
- たね種
- なる
- よ 。
6. material (e.g. for an article); matter (e.g. of a story); subject (of discussion); theme; (news) copy; source (of a story)
7. ingredient; main ingredient (of a piece of sushi); leavenFood, cooking
8. mechanism (of a magic trick, etc.); secret; trickery
9. 10-point card; tane; animal cardHanafuda, Usually written using kana alone, oft. as タネ
うどん
饂飩
1. udon; thick Japanese wheat noodlesFood, cooking, Usually written using kana alone
饂飩 【うんどん】
饂飩: Rarely-used kanji form. うんどん: Out-dated or obsolete kana usage. 饂飩: Rarely-used kanji form.