| fish |
おじや
/(n) rice gruel containing vegetables, fish, etc., and seasoned with miso or soy sauce/
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とっと
/(n) (chn) fish/bird/
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とと
/(n) (chn) fish/bird/
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オトト
/(n) (uk) (chn) fish/
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フィッシュ
/(n) (1) fish/(2) fiche/(P)/
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ポアソン
/(n) (in the context of French food) fish (fre: poisson)/
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魚族 [ぎょぞく]
/(n) fish/
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魚 [うお]
/(n) fish/
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魚類 [ぎょるい]
/(n) fish/fishes/(P)/
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魚 [さかな]
/(n) fish/(P)/
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銀鱗 [ぎんりん]
/(n) silvery scale/fish/
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血抜き [ちぬき]
/(n,vs) letting out blood prior to cooking/draining blood from meat, fish, etc./
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五目 [ごもく]
/(n) (1) mixture of ingredients (originally five)/(2) (abbr) mixture of minced vegetables, fish, and meat, mixed in a starch (rice, noodles)/(3) (abbr) gomoku (game)/five in a row/go-bang/
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御魚 [おとと]
/(n) (uk) (chn) fish/
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喉 [こん]
/(n) (1) (arch) (fem) fish/(suf,ctr) (2) counter for fish/
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喉 [こう]
/(n) (1) (arch) (fem) fish/(suf,ctr) (2) counter for fish/
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雑炊 [ぞうすい]
/(n) rice gruel containing vegetables, fish, etc., and seasoned with miso or soy sauce/(P)/
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煮売り屋 [にうりや]
/(n) store selling boiled vegetables, fish, and beans/
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霜降り作り [しもふりづくり]
/(n) (obsc) fish, chicken, shellfish, etc. blanched by exposure to boiling and then icy water/
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潮煮 [うしおに]
/(n) fish, shellfish, etc. boiled in salted water/ |