Words — 102 found
にかえ
はらわたが煮えくり返る
1. to be furious; to seethe with anger; to have one's blood boilingIdiomatic expression
腸が煮えくり返る 【はらわたがにえくりかえる】、はらわたが煮えくりかえる 【はらわたがにえくりかえる】
にごろぶな
煮頃鮒
1. Carassius auratus grandoculis (subspecies of goldfish)Usually written using kana alone
2. Carassius auratus grandoculisCarassius auratus grandoculis is a species of fresh-water... Read more
似五郎鮒 【にごろぶな】、ニゴロブナ
いもにかい
芋煮会
1. outdoor party where guests cook various types of vegetables (esp. in Tōhoku); stewed potato party
1. stew of cubed meat or fish (esp. pork belly or tuna)Food, cooking
1. boiling something whole (e.g. vegetable, fish); cooking something whole
むに
蒸し煮
1. simmering after steamingFood, cooking
2. simmering (in a small amount of broth); smothering; estouffadeFood, cooking
蒸煮 【むしに】
ぞうに
お雑煮
1. soup containing rice cakes and vegetables (New Year's dish)Food, cooking, Polite (teineigo) language, See also 雑煮 ぞうに
御雑煮 【おぞうに】
なんばんに
南蛮煮
1. sauteed vegetables with fish or poultry made into a stew
2. poultry or fish stew with chili peppers and Welsh onions mixed in
ちくぜんに
筑前煮
1. chikuzenni; simmered chicken and vegetables; chicken stew with taro, carrot, burdock, etc.Food, cooking
1. boiling in (plain or lightly salted) water; boiled foodFood, cooking
かんとうだ
関東炊き
1. oden; dish of various ingredients, e.g. egg, daikon, potato, chikuwa, konnyaku, stewed in soy-flavored dashiFood, cooking, See also おでん, かんとだき is Kansai dialect; かんとに is Nagoya dialect
関東炊き 【かんとだき】、関東煮き 【かんとうだき】、関東煮き 【かんとだき】、関東煮 【かんとうだき】、関東煮 【かんとだき】、関東煮 【かんとに】
1. boiling (e.g. food)
に
煮しめ
1. dish of vegetables, konnyaku, etc. simmered in soy sauce and water until the liquid is almost goneFood, cooking
煮染め 【にしめ】、煮〆 【にしめ】
1. food boiled in sugar syrup