大豆

大豆 (canonical)
daizu (romanization)
daidu (romanization)
だいづ (hiragana historical)

大豆蛋白

大豆蛋白 だいずたんぱく


餡蜜

[ã̠mʲːit͡sɨ]


卵

From 玉 (tama, “ball”) + 子 (ko, “child, small thing”). The ko reading for 子 changes to go as an instance of rendaku (連濁).

com

1999 September 23, “ウィング・エッグ・エルフ [Wing Egg Elf]”, in Vol.5, Konami:

An angel sheltered inside an eggshell. It fends off attacks with its massive wings.

たまごのカラに身を包む天使。大きな羽で攻撃を防ぐ。

Tamago no kara ni mi o tsutsumu tenshi. Ōki na hane de kōgeki o fusegu.

2000 July 13, “ドラゴン・エッガー [Dragon Egger]”, in Pharaoh’s Servant －ファラオのしもべ－, Konami:

A dragon who shelters in an eggshell. Never mistake him for a literal baby!

卵のカラをかぶっているドラゴン。子供と間違えると痛い目にあうぞ！

Tamago no kara o kabutte iru doragon. Kodomo to machigaeru to itaime ni au zo!

2003 July 17, “ジェノサイドキングサーモン [Genocide King Salmon]”, in 暗黒の侵略者 [Invader of Darkness], Konami:

A giant salmon worst feared in the Dark Sea. Its roe is best known as the ultimate delicacy of the Dark World.

暗黒海の主として恐れられている巨大なシャケ。その卵は暗黒界一の美味として知られている。

Ankokukai no nushi to shite osorerarete iru kyodai na shake. Sono tamago wa Ankokukaīchi no bimi to shiteshirarete iru.


味

味 (canonical)
aji (romanization)
adi (romanization)
あぢ (hiragana historical)

/adi/ → /ad͡ʑi/ → /aʑi/
From Old Japanese, from Proto-Japonic *anti.

2006 April 9, Nobuhiro Watsuki, “武(ブ)装(ソウ)錬(レン)金(キン)ピリオド [Armed Alchemy: The End]”, in 武(ブ)装(ソウ)錬(レン)金(キン) [Armed Alchemy], volume 10, Tokyo: Shueisha, →ISBN:

You want some? It has my mom’s taste. Well, actually it has the taste of my failed attempts at cloning her taste.

食べる？ママの味 正確にはママの出来損ないの成れの果ての味

Taberu? Mama no aji Seikaku ni wa mama no dekisokonai no nare no hate no aji


味

From Middle Chinese 味 (MC mj+jH).
Also used in Old Japanese as 借音 (shakuon) kana for ⟨mi₂⟩.


塩

From Middle Chinese 鹽 (MC yem, “salt”) and 鹽 (MC yemH, “to salt; salting”).


壁

Compound of 処 (ka, “place”) + 重 (he, “division”), in reference to walls dividing objects apart. The he changes to be as an instance of rendaku (連濁).


李

李 (canonical)
李 (canonical)
sumomo (romanization)

Compound of 酸 (su, “vinegar; sour”) + 桃 (momo, “peach”).


李

李 (canonical)
李 (canonical)
Ri (romanization)
李 (canonical)
李 (canonical)
Rī (romanization)
李 (canonical)
李 (canonical)
I (romanization)

Japanese reading of the Chinese or Korean surname

Japanese reading of the South Korean surname


桂

桂江: a river in the Chūgoku region of Japan

a branch from the legendary tree that grows on the moon

桂樹: common name for various trees in family Lauraceae

Synonym of 浜枇杷

a type of tree in the genus Litsea, related to the laurel

a type of mochi confection coated in cinnamon powder

Cinnamomum cassia
Cinnamomum cassia#Translingual

common name for various other trees in family Lauraceae


粥

ja-noun

粥(かゆ) or 粥(かい) or 粥(しゅく) • (kayu or kai or shuku)

粥 (canonical)
粥 (canonical)
粥 (canonical)
kayu (romanization)
kai (romanization)
shuku (romanization)

Various theories. Possible shift from keyu (食湯) or koyu (濃湯), or combination of ka (加) and yu (湯). An alternate theory suggests it is an abbreviation of kashigiyu (炊湯).


粽

Compound of 茅(ち) (chi, short for chigaya, "cogon") + 巻(まき) (maki, “wrapping”).
Originally, rice cakes were wrapped in leaves from cogon grass.

ja-compound

a rice cake or dumpling wrapped in bamboo leaves


紫

紫 (canonical)
紫 (canonical)
murasaki (romanization)

From Old Japanese.
Possibly a compound of 群 (mura, “gathering, group”) + 咲き (saki, “blooming”, the 連用形 (ren'yōkei, “stem or continuative form”) of verb 咲く (saku), “to bloom”).

茜さす

akane sasu, pillow word that can be an allusion to murasaki

Short for 紫色 (murasaki-iro): the color purple


紫

(colloquial) Short for 紫式部 (Murasaki Shikibu): Heian-period novelist and lady-in-waiting


紫

From 縁 (yukari, “affinity, connection”).


肉

From Middle Chinese 肉 (MC nyuwk). Compare modern Hokkien 肉 (jio̍k / lio̍k), Teochew 肉 (ne̍k), or Hakka 肉 (ngiuk⁷).

鳥肉

meat of a bird, in particular meat of a chicken


膾

namasu, a Japanese dish consisting of thinly sliced uncooked vegetables and meat or seafood, marinated in rice vinegar


蒜

From Old Japanese, from Proto-Japonic *peru (“garlic”). First attested in the Kojiki of 712 CE.


豚

豚 (canonical)
豚 (canonical)
buta (romanization)

→ Ainu: プタ (puta)

Domestic pig
Muromachi period
Nihon Kokugo Daijiten
ja:ブタ

First attested in the mid-Muromachi period, some time in the late 1480s.
Derivation ultimately unknown.
Some sources list possible theories:
* A shift from 太 (futo, “fatty (fat individual), fatness”)
*: The vowel shift and voicing required to go from futo to buta seem problematic, considering Japanese sound shift patterns.
* Cognate with Okinawan ぶたさん (butasan, “fat”).
* An onomatopoeia from the sound the animal makes, realized in Japanese as ブー (bū)
*: The final -ta remains unexplained.
* Some combination of the two above
* A shift from 猪太 (ibuto, literally “swine + fatty”)
*: Attestable online, but not found in Japanese etymological resources. Difficult to judge provenance or timing.
* A borrowing from Korean or Mongolian
*: Neither Korean 돼지 (dwaeji, “pig”) nor Mongolian гахай (gaxaj, “pig”) show any phonological resemblance to buta, ruling out these possibilities.
The word butakal appears in several languages of the Philippines with a sense of boar (male pig), suggesting a possible source. However, any connection with an Austronesian language is only speculation.
The kanji is from Chinese 豚 (tún, “suckling pig”). Compare Japanese 猪 (inoshishi, “boar”) from Chinese 猪 (zhū, “pig”) and Japanese 猿 (saru, “monkey”) from Chinese 猿 (yuán, “ape”).

豚小屋

pigsty (enclosure where pigs are kept); pigsty (dirty or very untidy place)

焼き豚

char siu, a style of barbecue pork wherein the meat is truss, marinate, skewer, and then roast

赤(あか)菱(びし)さんのカードは８(はち)とＪ(ジャック)のツーペア‥‥三(みつ)矢(や)さんはＡ(エース)のスリーカード 雲(くも)間(ま)さんはＱ(クイーン)のワンペア 緑(みとり)川(かわ)さんは役なし(ブタ)‥‥

2000 July 7 [2000 May 17], Seimaru Amagi with Sato, Fumiya, “FILE(ファイル) 1(いち) 殺(さつ)人(じん)ポーカー Unlucky Men in the Rain 〈問(もん)題(だい)編(へん)〉 [FILE 1: Murderous Poker: Unlucky Men in the Rain ‹Problem›]”, in 明智警視の優雅なる事件簿 [Superintendent Akechi Elegant Case Files], 3rd edition (fiction), Tokyo: Kodansha, →ISBN:

Akabishi-san’s hand would have a two pair, eights and jacks‥‥ Mitsuya-san’s a three of a kind, aces. Kumoma-san’s a one pair, queens. Midorikawa-san’s a high card...

Akabishi-san no kādo wa hachi to jakku no tsū-pea... Mitsuya-san wa ēsu no surī-kādo, Kumoma-san wa kuīn no wan-pea, Midorikawa-san wa buta...

ハイカード ハイカード#Japanese

(colloquial, poker) synonym of ハイカード (hai kādo, “high card”): a no pair, a hand without even a pair (probably a modification of the term for a zero-valued card hand)


酸

石炭酸

phenol (caustic compound derived from benzene)


雪

⟨yuki₁⟩ → */jukʲi/ → /juki/
From Old Japanese. Found in the Man'yōshū, completed some time after 759 CE.
Also found once in the Man'yōshū in a so-called 東歌 (Azuma uta, literally “eastern song”) in the eastern dialect of Old Japanese, realized as ⟨yo₂ki₁⟩.
Reconstructed by some as deriving from Proto-Japonic *yoki.

白栲の

shirotae no, pillow word that can allude to yuki

久方の

hisakata no, another pillow word that can allude to yuki


霰

From Old Japanese, from Proto-Japonic *arare.


飴

飴 設文云、飴、音恰阿女○昌平本下總本有和名二字與釋日本紀引此合本草和名𥹋糖、新撰字鏡、餳饊糖、古本餔、皆訓阿女按阿女與甘同語神武紀、飴訓多加禰

938, Minamoto no Shitagō, Wamyō Ruijushō, volume 4, page 53:


餅

餅は餅屋

get mochi from a mochi shop → every man to its trade

絵に描いた餅

mochi draw in the painting → pie in the sky

→ Chinese: 麻糬 (máshǔ)

→ Chinese: 磨嘰 /磨叽 (mòji)

→ English: mochi

→ Indonesian: moci

→ Macanese: múchi

Daijisen
Japanese dwarf flying squirrel
ja:松村明

/mot͡ɕiː/ → /mot͡ɕi/
Shift from older mochii, historical mochihi (see below). Now the modern term for a glutinous rice cake.
Compare モモンガ (momonga, “Japanese dwarf flying squirrel”), with a similar shift.

1996 February 20 [1988 February 15], Mitsuru Adachi, “テイク・オフ [Take Off]”, in SHORT(ショート) PROGRAM(プログラム) [SHORT PROGRAM], 25th edition, volume 1 (fiction), Tokyo: Shogakukan, →ISBN, page 107:

She sets terms for every of her own actions— Like, not eating mochi until the first snowfall of each year, not crossing the street until the hearse passes by, or not leaving the kotatsu until her cat yawns.

自分で自分の行動に条件をつけちゃうんだよ、この娘——例えば、毎年初雪が降るまでモチは食わないとか、霊柩車が通るまで道を渡らないとか、ネコがあくびするまでコタツを出ないとか。

Jibun de jibun no kōdō ni jōken o tsukechaun da yo, kono ko—— Tatoeba, maitoshi hatsuyuki ga furu made mochi wa kuwanai toka, reikyūsha ga tōru made michi o wataranai toka, neko ga akubisuru made kotatsu o denai toka.

mochi (Japanese rice cake made from glutinous rice, usually mixed with other ingredients)


餅

餅 (canonical)
mochii (romanization)
motifi (romanization)
もちひ (hiragana historical)

⟨moti ipi₁⟩ → */motipʲi/ → /mot͡ɕifi/ → /mot͡ɕiwi/ → /mot͡ɕiː/
First attested in the Wamyō Ruijushō (938 CE).
Shift from 糯飯 (mochi-ii), itself a compound of 糯 (mochi, “glutinous rice”) + 飯 (ii, “cooked grains”).

(archaic) mochi (Japanese rice cake made from glutinous rice, usually mixed with other ingredients)


餅

Muromachi period
Nippo Jisho
nyōbō kotoba
餅

First attested in Muromachi period texts.
Originally a 女房詞 (nyōbō kotoba, literally “woman's language”) term, derived as a compound of 搗ち (kachi), the 連用形 (ren'yōkei, “stem or continuative form”) of verb 搗つ (katsu, “to pound in a mortar”) + 飯 (ii, “cooked grains”). The final ん (-n) is likely an informal suffix. Listed as cachin in the Nippo Jisho of 1603.

(colloquial) mochi (Japanese rice cake made from glutinous rice, usually mixed with other ingredients)


餅

/amːot͡ɕi/ → /amːo/ → /amo/
A shift from 餡餅 (anmochi, “red bean-paste mochi”), deriving from baby talk. Appears in the Nippo Jisho of 1603, described as “Palaura de mulheres, 🙰 mininos” (“a women's and children's word”).

(usually childish) mochi filled or wrapped in red bean paste

(usually childish, by extension) mochi (Japanese rice cake made from glutinous rice, usually mixed with other ingredients)


鯣

鯣 (canonical)
鯣 (canonical)
surume (romanization)

→ English: surume

→ Korean: 수루매 (surumae)

Dried shredded squid
Nihon Kokugo Daijiten
Wamyō Ruijushō
ja:スルメ

Unknown.
The oldest sense when first attested in the Wamyō Ruijushō of 934 is squid, apparently in reference to the Japanese flying squid commonly used after being dried. By 1334, the sense shifted to refer to the dried foodstuff.
The "dried squid" sense is now the most common, while the "type of squid" sense is often expressed using the term 鯣烏賊 (surume ika) instead.

dried squid or dried cuttlefish used for food, vaguely similar to jerky

Japanese flying squid
Japanese flying squid

the Japanese flying squid or Todarodes pacificus, commonly used after being dried


鳥

⟨to₂ri⟩ → /tori/
From Old Japanese, from Proto-Japonic *təri. Probably cognate with Middle Korean ᄃᆞᆰ (tolk), modern Korean 닭 (dak, “fowl; chicken”).


パン

→ Ainu: パン (pan)

→ Amis: epang

→ Bunun: paang

→ Hakka: 麭 /𮮆 (pháng)

→ Korean: 빵 (ppang)

→ Min Nan: 麭 /𮮆 (pháng)

→ Paiwan: pang

→ Rukai: pange

→ Saaroa: pangʉ

Etymology tree
Proto-Indo-European *peh₂-der.?
Latin panis
Old Galician-Portuguese pan
Portuguese pãobor.
Japanese パン
From Portuguese pão (“bread”), from Latin pānem, accusative singular form of pānis (“bread”). Compare French pain, Italian pane, Romanian pâine, Spanish pan.

etymon

bread, pastries, any baked good with a crust (a type of food)

食パン

pullman loaf, sandwich loaf, pain de mie, a loaf or a slice


山葵

山葵 (canonical)
山葵 (canonical)
wasabi (romanization)

→ English: wasabi

→ Hokkien: 哇沙米 (oa-sá-bih)

→ Mandarin: 哇沙比 (wāshābǐ)

→ Miyako: 山葵 (wasabi)

*/wasapi/ → /wasabi/
First attested in the Honzō Wamyō (918 CE) with this kanji compound and phonetic spelling of 和佐比.
The kanji reflects where the plant was first observed: 山 (yama, “mountains”), and their leaves resembling 葵 (aoi, “hollyhocks”) or 銭葵 (zeniaoi, “mallows”).

山葵澄まし

grated wasabi mixed with soy sauce and mirin

山葵 葉似葵、故名之、生深山、出崔禹 竜珠 実名也、出孟詵 和名和佐比

c. 918, 深根輔仁 [Fukane Sukehito], 本草和名 [Japanese Names of Herbs, Honzō Wamyō]:

Japanese horseradish
Japanese horseradish

Eutrema japonicum
Wikispecies:Eutrema japonicum

the wasabi plant, the Japanese horseradish (Eutrema japonicum)


西洋山葵

ja-noun

西(せい)洋(よう)山葵(わさび) or 西洋山葵(セイヨウワサビ) • (seiyō wasabi) ^(←せいやうわさび (seiyauwasabi)?)

西洋山葵 (canonical)
西洋山葵 (canonical)
seiyō wasabi (romanization)
seiyauwasabi (romanization)
せいやうわさび (hiragana historical)

Compound of 西洋(せいよう) (seiyō, “Western”) + 山葵(わさび) (wasabi, “wasabi”).


飛び子

From 飛魚(トビウオ) (tobiuo), flying fish) + 子 (child)


す

Derived in the Heian period from writing the man'yōgana kanji 寸 in the cursive sōsho style.

ja-kana-mannyogana-etym

The hiragana syllable す (su). Its equivalent in katakana is ス (su). It is the thirteenth syllable in the gojūon order; its position is さ行う段 (sa-gyō u-dan, “row sa, section u”).


す

su (romanization)
す (hiragana historical)

From Old Japanese, from Proto-Japonic *su. Ultimate derivation uncertain.
* Perhaps a native Japanese term, with the su reading somehow related to the way that very sour things cause one to pucker.
* Alternatively, from Middle Chinese 醋 (MC tshuH). Borrowed earlier (vinegar was historically introduced to Japan in the 300-400s from China) than the systematic introduction of kanji, thus later mistaken as a native Japanese term. Compare modern Mandarin 醋 (cù) or Cantonese 醋 (cou³).

バルサミコ酢

cutting something with vinegar and swallowing it down

酢でさいて飲む: → in reference with the ease of cutting a fish

and eating it: doing something very simple

by konjac” → something that cannot be done in the usual fashion

→ to lose goodwill through excessive sycophancy

to anger someone by saying more than one should


ポーク

ja-noun

ポーク • (pōku)


海苔

English: nori

From Old Japanese. Ultimately from Proto-Japonic *nǝri. The kanji are jukujikun (熟字訓).

general term for various species of seaweed that are dried and eaten


牛肉

今日、牛肉だけ食べてる。


大蒜

大(おお)蒜(びる) • (ōbiru) ^(←おほびる (ofobiru)?)

大蒜 (canonical)
ōbiru (romanization)
ofobiru (romanization)
おほびる (hiragana historical)


豚肉

[bɯ̟ta̠ɲ̟ikɯ̟]


豚肉

[tõ̞ɲ̟ːikɯ̟]


ハム

ja:ハム
ja:ハム (曖昧さ回避)


ハム

ja:ハム (曖昧さ回避)

ハムスター ハムスター#Japanese

Clipping of ハムスター (hamusutā, “hamster”).


ハム

Daijisen
ja:ハム (曖昧さ回避)
ja:ハム (聖書)
ja:松村明


ハム

ja:ハム (曖昧さ回避)

(electronics, telecommunications) noise emitted from a receiver or other equipment experiencing electrical interference


ベーコン

ベーコン • (bēkon)


アイスクリーム

→ Hokkien: ăi-sīr-khu-lìn-mù

[a̠isɨ̥ kɯ̟ɾʲiːmɯ̟]

Daijisen
Kōjien
Shinmura Izuru
ja:アイスクリーム
ja:松村明


あぶら

Ultimately derived from Old Japanese, from Proto-Japonic *anpura. As a surface analysis, this is identical to the 未然形 (mizenkei, “incomplete form”) of verb 炙る (aburu, “to warm, to toast”); while this term and the verb are clearly related, whether the mizenkei is the actual derivation of the noun is as yet unclear.


柚子

yuzu or Japanese citron, a citrus fruit similar to a grapefruit, Citrus junos


食パン

→ Hakka: 削胖 (sio̍k-pháng)

→ Min Nan: 俗麭／俗𮮆 (sio̍k-pháng)

→ Korean: 식빵 (食빵, sikppang) (calque)

[ɕo̞kɯ̟̊pã̠ɴ]

食パンを１つ買った。

朝、食パンをトーストにして食べました。

Asa, shokupan o tōsuto ni shite tabemashita.

This morning, I ate a slice of toasted bread.

pullman loaf, sandwich loaf, pain de mie, a loaf or a slice


八角

From 八 ("eight") + 角 ("horn," "angle," "corner," "point") = "octagon".


植物油

植物油 (canonical)
shokubutsuyu (romanization)

[ɕo̞kɯ̟bɯ̟t͡sɨjɯ̟]


もつ

もつ鍋


菓子

菓子 (canonical)
kashi (romanization)
kwasi (romanization)
くわし (hiragana historical)

氷菓子: candy made from ingredient such as dairy

and sugar water

e.g. ice pop, sherbert, etc and in a wider sense, including ice cream


フランスパン

[ɸɯ̟ɾã̠ɰ̃sɨ̥ pã̠ɴ]

Compound of フランス (Furansu, “France”) + パン (pan, “bread”).

compound

baguette, French bread, French stick (a variety of bread that is long and narrow in shape)

Daijirin Daijisen ja:NHK出版 ja:NHK放送文化研究所 ja:松村明


苦蓬

苦蓬 (canonical)
苦蓬 (canonical)
nigayomogi (romanization)

苦(にが) (niga, “bitter”) + 蓬(よもぎ) (yomogi, “mugwort”)

ja-compound

Artemisia absinthium
Artemisia absinthium#Translingual

absinthium, common wormwood, Artemisia absinthium


イクラ

→ Indonesian: ikura

Borrowed from Russian икра́ (ikrá, “fish eggs, caviar”).
First cited in Japanese in 1928. Appears to have displaced older 鮞 (hararago, “roe, particularly salmon roe”).
May have first been used as a caviar replacement by Russian soldiers during the Russo-Japanese War (1904–05). Introduced to the Japanese market in the mid-1920s at the start of the Shōwa era as a kind of カビア (kabia), the older form of modern キャビア (kyabia, “caviar”).

bor+

salmon roe, salmon eggs (generally refers to roe removed from the ovary)

Nihon Kokugo Daijiten
Russo-Japanese War
Shōwa (1926–1989)


納豆

ja-noun

納(なっ)豆(とう) • (nattō) ^(←なふとう (nafutou)?)

納豆 (canonical)
nattō (romanization)
nafutou (romanization)
なふとう (hiragana historical)

Possibly by extension from 納所 (nassho, “temple office for receiving donations”), and originally meaning beans (豆) from or in the 納所.

natto (a traditional Japanese food product made from fermented soybeans)

a type of 烏帽子

traditional Japanese formal black peaked hat

納豆汁: a type of miso soup made with ground nattō

納豆肥

a type of fertilizer made from ferment and compost soybeans, commonly used to fertilize tea bush

then tōfu is also beans" → a metaphor for how the same starting point can produce different results

gooey

used to describe the texture of things such as nattō and okra


日本食

日本食 (canonical)
nihonshoku (romanization)

日本料理

日本料理 にほんりょうり


ラーメン

ラーメン or らーめん or らあめん • (rāmen)

ラーメン (canonical)
らーめん (canonical)
らあめん (canonical)
rāmen (romanization)

→ English: ramen

desctree

→ Korean: 라면 (ramyeon)
→ English: ramyeon

→ Russian: рамэн (ramɛn)

→ Tagalog: ramen

→ Thai: ราเม็ง (raa-meng)

Daijirin
Daijisen
Nihon Kokugo Daijiten
Ramen
ja:ラーメン
ja:松村明

Borrowed from Mandarin 拉麵／拉面 (lāmiàn, literally “pulled noodles”).
First cited to a text from 1930.

zh-l

ramen, a type of Chinese-style noodle dish


サンドイッチ

a sandwich (snack consisting of two slices of bread)

サンド.”)

Short for サンドイッチ (sandoitchi,; sando, sandwich”


アイスキャンディー

ja-noun

アイスキャンディー • (aisu kyandī)

ja:アイスキャンディー


和食

[β̞a̠ɕo̞kɯ̟]

Japanese style food, Japanese foods, Japanese cuisine


豆腐

豆腐 (canonical)
tōfu (romanization)
丁 (counter)

From Middle Chinese 豆腐 (MC duwH bjuX, literally “bean + curdled”). Compare modern Mandarin reading dòufu.

豆腐化け

a form of corrupted text display, where code point that are not included in the current font are instead displayed with empty rectangles that resemble blocks of tofu

田楽豆腐

田楽豆腐 でんがくどうふ

南無阿弥豆腐

南無阿弥豆腐 なむおみどうふ

麻婆豆腐

麻婆豆腐 マーポーどうふ

brine salt used as a coagulant in making tofu


弁当

弁当 (canonical)
bentō (romanization)
bentau (romanization)
べんたう (hiragana historical)

→ Cantonese: 便當 /便当 (bin⁶ dong³)

→ English: bento

→ Hokkien: 便當 /便当 (piān-tong)

→ Indonesian: bento

→ Korean: 벤토 (bento)

→ Mandarin: 便當 /便当 (biàndāng)

desc

→ Russian: бэнто́ (bɛntó), бэ́нто (bɛ́nto)

/bentau/ → /bentɔː/ → /bentoː/
Borrowed from Chinese 便當 /便当 (biàndang, “convenient”).
The use of 弁 for ben is an example of phonetic ateji (当て字), due to 便 having another sense of "human excrement'.

(law) Synonym of 執行猶予 (shikkō yūyo): a suspended sentence


弁当

(dialectal, Kagoshima) bento (takeaway lunch served in a box)


チョコレート

* (shortening) チョコ (choko)
Borrowed from English chocolate.


パンケーキ

ホットケーキ ホットケーキ#Japanese

Synonym of ホットケーキ (hottokēki, “hotcake”); a pancake


枝豆

→ English: edamame

→ German: Edamame

→ Indonesian: edamame

Literally, “stem beans”, 枝(えだ) (eda, “branch, stem”) + 豆(まめ) (mame, “bean”)


鶏肉

[ke̞ːɲ̟ikɯ̟]


義理チョコ

義理チョコ (canonical)
giri choko (romanization)

From 義理(ぎり) (giri, “obligation”) + チョコ (choko, “chocolate”).

Valentine's Day chocolate given as a gift out of courtesy or a sense of duty


フォアグラ

[ɸo̞a̠ɡɯ̟ɾa̠]

Borrowed from French foie gras (literally “fat liver”).


日本料理

ja-noun

日(に)本(ほん)料(りょう)理(り) • (Nihon ryōri) ^(←にほんれうり (nifonreuri)?)

日本料理 (canonical)
nifonreuri (romanization)
にほんれうり (hiragana historical)

[ɲ̟iho̞n̺ ɾʲo̞ːɾʲi]

From 日本 (Nihon, “Japan”) + 料理 (ryōri, “cuisine”).


刺身

Compound of 刺し (sashi, “sticking into, sticking between; slicing”, the 連用形 (ren'yōkei, “continuative or stem form”) of verb 刺す sasu, “to stick into”) + 身 (mi, “flesh, meat”). The use of the verb 刺す (sasu) here to mean slice is irregular, and might be due to the kill connotations of the verb 切る (kiru, “to cut, to slice”) during the Muromachi period when this word sashimi first appears.
The term 刺身 (sashimi) is more common in eastern Japan, correlating with 作身 (tsukurimi) in western Japan.

sashimi, a dish of sliced raw fish or meat.


ゼリー

ja-noun

ゼリー • (zerī)


玉葱

玉葱 (canonical)
玉葱 (canonical)
tamanegi (romanization)

→ Amis: tamaniki

→ Korean: 다마네기 (damanegi)


ジャム

jam; jelly; a sweet mixture of fruit boiled with sugar


ケーキ

ケーキ • (kēki)

Daijirin
Daijisen
Kyōsuke Kindaichi
ja:NHK出版
ja:NHK放送文化研究所
ja:松村明


お好み焼き

お好み焼き (canonical)
okonomiyaki (romanization)

Compound of お (o, honorific prefix) + 好み (konomi, “preference”, the 連用形 (ren'yōkei, “continuative or stem form”) of verb 好む konomu, “to like, to prefer”) + 焼き (yaki, “grilling, frying, roasting”, the 連用形 (ren'yōkei, “continuative or stem form”) of verb 焼く yaku, “to grill, to fry, to roast”). Literally “grilling to your liking”.

compound

okonomiyaki: a Japanese style of savoury pan-fried thick pancake including a mixture of vegetables and beef, pork, or seafood

Daijirin
Daijisen
Kyōsuke Kindaichi
Okonomiyaki
ja:お好み焼き
ja:松村明


ポン酢

→ English: ponzu

→ Spanish: ponzu

/ponsu/ → /ponzu/
A shift in pronunciation from earlier ポンス (ponsu), borrowed from Dutch pons (“punch”, obsolete, superseded by punch). The use of the 酢 kanji is an example of ateji.

bor

obsolete, superseded by <i class="Latn mention" lang="nl">punch</i>

ponzu: a sour citrus-based sauce usually made from the juice of the 橙(だいだい) (daidai), an Asian variety of bitter orange, mixed with soy sauce


醤油

醤油 (canonical)
shōyu (romanization)
syauyu (romanization)
しやうゆ (hiragana historical)

→ Dutch: soja, via Kagoshima dialect forms そい (soi) → そや (soya) (see there for further descendants)

→ Hawaiian: koiū

/ɕauju/ → /ɕɔːju/ → /ɕoːju/
First attested in the mid-Muromachi period.
Orthographic borrowing from Chinese 醬油 /酱油 (jiàngyóu, literally “thick paste + oil”).


醤油

ja-noun

醤(しょう)油(ゆう) • (shōyū) ^(←しやういう (syauiu)?)

醤油 (canonical)
shōyū (romanization)
syauiu (romanization)
しやういう (hiragana historical)


醤油

醤油 (canonical)
醤油 (canonical)
soi (romanization)
shoi (romanization)

→ Dutch: soja, via topicalized form そや (soya) (see there for further descendants)

Cognate with standard Japanese 醤(しょう)油(ゆ) (shōyu) and Okinawan 醤(そー)油(ゆー) (sōyū).

ryu-r

醤(そー)油(ゆー) (sōyū)


生姜

ja-noun

生(しょう)姜(きょう) • (shōkyō)

生姜末

alternative medicine
alternative medicine

Zingiber officinale
Zingiber officinale#Translingual

(alternative medicine, herbs) ginger root (rhizome of Zingiber officinale used as herbal medicine)


餃子

餃(ぎょう)子(ざ) or 餃子(ギョウザ) or 餃子(ギョーザ) • (gyōza)

餃子 (canonical)
餃子 (canonical)
餃子 (canonical)
gyōza (romanization)

Borrowed from Mandarin 餃子／饺子, possibly from a Mandarin variety without significant palatalization (i.e. *giaozi), or from a non-Mandarin variety of Chinese. Compare also Korean 교자(餃子) (gyoja).

gyoza: a kind of dumpling or potsticker with a thin skin, traditionally made with minced pork and then fried, boiled, or steamed

ja:NHK放送文化研究所


肉類

[ɲ̟ikɯ̟ɾɯ̟i]


ロース肉

ロース肉 (canonical)
rōsu niku (romanization)


ソーセージ

ソーセージ • (sōsēji)


ビーフ

ビーフ • (bīfu)


雲丹

雲丹 (canonical)
uni (romanization)
うんたん (alternative hiragana)
untan (Rōmaji)

the food made from the roe of sea urchin, hurcheon


香辛料

香辛料 (canonical)
kōshinryō (romanization)

[ko̞ːɕĩn̺ɾʲo̞ː]


ハーブ

ハーブ • (hābu)


香草

香草 (canonical)
kōsō (romanization)
kausau (romanization)
かうさう (hiragana historical)
香草 (canonical)
kagusa (romanization)


バジル

Ocimum basilicum
Ocimum basilicum#Translingual


黒コショウ

黒コショウ (canonical)
kurokoshō (romanization)


黒胡椒

黒胡椒 (canonical)
kurokoshō (romanization)


黒こしょう

黒こしょう (canonical)
kurokoshō (romanization)


白こしょう

白こしょう (canonical)
shirokoshō (romanization)


白胡椒

白胡椒 (canonical)
shirokoshō (romanization)


白コショウ

白コショウ (canonical)
shirokoshō (romanization)


アニス

Pimpinella anisum
Pimpinella anisum#Translingual


ブーケガルニ

bouquet garni (a mixture of herbs or dried herbs placed in a small bag)


チーズケーキ

チーズケーキ • (chīzukēki)

Cheesecake Daijirin Daijisen ja:NHK出版 ja:NHK放送文化研究所 ja:チーズケーキ ja:松村明


クリスマスケーキ

Borrowed from English Christmas cake.
(unmarried woman): An allusion to the difficulty of selling Christmas cakes when the festive occasion has passed.


蜂蜜

蜂蜜 (canonical)
蜂蜜 (canonical)
hachimitsu (romanization)

Compound of 蜂(はち) (hachi, “bee”) + 蜜(みつ) (mitsu, “honey”).


魚肉

[ɡʲo̞ɲ̟ikɯ̟]


アンチョビ

[ã̠ɲ̟t͡ɕo̞bʲi]

English anchovy, from Spanish anchova, from Ligurian anciôa, from Vulgar Latin *apiuva, from Latin aphyē (“small fry”), from Ancient Greek ἀφύη (aphúē).


ムール貝

From French moule (“mussel”) + 貝 (kai, “shellfish”). The kai changes to gai as an instance of rendaku (連濁).


バター

ja-noun

バター • (batā)


ピクルス

Borrowed from English pickles (noun plural form).


パスタ

Borrowed from German Pasta, or more likely from the homophonous and more common spelling Paste (“salve, paste”).

(medicine) Clipping of パスタ剤 (pasuta-zai, “a fat- or oil-based medicinal salve, ointment, or balm”).

軟膏剤

used more commonly to refer to medicinal ointment in general


味噌

味噌 (canonical)
味噌 (canonical)
miso (romanization)

→ Chinese: 味噌

→ Min Nan: Mí-sooh

→ English: miso

→ French: miso

→ German: Miso

→ Hindi: मिसो (miso)

→ Italian: miso

→ Korean: 미소 (miso)

→ Macanese: miçó, missó

→ Persian: میسو (miso)

→ Portuguese: missô

→ Russian: ми́со (míso)

→ Spanish: miso

*/misau/ → */misɔ/ → /miso/
From Old Japanese. First attested in Ritsuryō tax records from 738 CE, with the spelling 未醤.
Possibly either directly from Middle Chinese 未醬 (MC mj+jH tsjangH), or a coinage in Japan of Middle Chinese-derived elements as a compound of 未 (mi, “not yet, immature”) + 醬 (sō, “sauce”, the older goon reading, from even older sau).
Vovin, however, considers it to be a borrowing from Koreanic, compare Modern Korean 메주 (meju) "brick of dried fermented soybeans."
Cognate with Proto-Ryukyuan *misV.


料理

料理 (canonical)
ryōri (romanization)
reuri (romanization)
れうり (hiragana historical)

料理を作る

中華料理を作る

キャベツ料理

料理番組

郷土料理


料理

料理する (canonical)
ryōri suru (romanization)
reuri (romanization)
料理し (stem)
料理した (past)
料理し
りょうりし
ryōri shi
料理する
りょうりする
ryōri suru
料理すれ
りょうりすれ
ryōri sure
料理せよ (imperative literary)
料理しろ (colloquial imperative)
りょうりせよ (imperative literary)
りょうりしろ (colloquial imperative)
ryōri seyo (imperative literary)
ryōri shiro (colloquial imperative)
料理される (passive)
りょうりされる (passive)
ryōri sareru (passive)
料理させる (causative)
料理さす (causative)
りょうりさせる (causative)
りょうりさす (causative)
ryōri saseru (causative)
ryōri sasu (causative)
料理できる (potential)
りょうりできる (potential)
ryōri dekiru (potential)
料理しよう (volitional)
りょうりしよう (volitional)
ryōri shiyō (volitional)
料理しない (negative)
りょうりしない (negative)
ryōri shinai (negative)
料理せず (continuative negative)
りょうりせず (continuative negative)
ryōri sezu (continuative negative)
料理します (formal)
りょうりします (formal)
ryōri shimasu (formal)
料理した (perfective)
りょうりした (perfective)
ryōri shita (perfective)
料理して (conjunctive)
りょうりして (conjunctive)
ryōri shite (conjunctive)
料理すれば (conditional hypothetical)
りょうりすれば (conditional hypothetical)
ryōri sureba (conditional hypothetical)


帆立貝

ja-noun

帆(ほ)立(たて)貝(がい) or 帆立貝(ホタテガイ) • (hotategai)

帆立貝 (canonical)
帆立貝 (canonical)
hotategai (romanization)


牡蠣

traditional Chinese medicine
traditional Chinese medicine

(traditional Chinese medicine) roasted and powdered oyster shell, used in antacids, sedatives, and as a bird feed additive


鶏卵

From 鶏 (kei, “chicken”) + 卵 (ran, “egg”).


スープ

スープ • (sūpu)

私たちはスプーンでスープを飲む。


河豚

河豚 (canonical)
河豚 (canonical)
fugu (romanization)

English: fugu

In light of the older pronunciation fuku, most likely derived from the verb 吹く (fuku, “to blow”), perhaps from the way the fish blow sand to find food. Alternatively, related to the verb 膨れる (fukureru, “to swell up, to expand”). Compare also 복 (bok, “blowfish, pufferfish”).

(slang) someone who is quick to anger and who puffs up

(slang) a gun (from the way that getting hit may kill)


河豚

河豚 (canonical)
河豚 (canonical)
katon (romanization)

From Middle Chinese 河豚 (MC ha dwon, literally “river + pig”). Compare modern Mandarin reading hétún.


ペスト

Albert Camus
Daijirin
Daijisen
La Peste
The Plague
ja:ペスト (小説)
ja:松村明

Borrowed from French peste, from the title of the 1947 novel La Peste by Albert Camus.

The Plague, original title La Peste, a novel by Albert Camus


麻婆豆腐

麻婆豆腐 (canonical)
mābō-dōfu (romanization)

[ma̠ːbo̞ː do̞ːɸɯ̟]

Borrowing from Chinese 麻婆豆腐 (mápó dòufu).

mapo doufu, a spicy chili-flavored tofu dish from the Sichuan cuisine of China


胡椒

ja-noun

胡(こ)椒(しょう) or 胡椒(コショウ) • (koshō) ^(←こせう (koseu) or コセウ (koseu)?)

胡椒 (canonical)
胡椒 (canonical)
koshō (romanization)
koseu (romanization)
こせう (hiragana historical)
コセウ (hiragana historical)


蕎麦

蕎麦(そば) or 蕎麦(そばむぎ) or 蕎麦(そまむぎ) • (soba or sobamugi or somamugi)

蕎麦 (canonical)
蕎麦 (canonical)
蕎麦 (canonical)
soba (romanization)
sobamugi (romanization)
somamugi (romanization)
そばむぎ (hiragana)

Kōjien
Nihon Kokugo Daijiten
Shinmura Izuru
Soba
ja:蕎麦

Not attested until the late 1400s, as a shortening of older 蕎麦 (soba mugi, literally “soba grain”).
Two theories exist regarding the ultimate derivation of the soba element:
* Samuel Martin reconstructs soba as Proto-Japonic *sonpa and derives it as a compound of *so (unknown) + *pa (“feather”). The *pa changes to *ₙba as an instance of rendaku (連濁).
* From 稜 (soba, “an edge, a corner”), in reference to the seed of the plant being a triangular oval shape with protruding corners.
Considering the late appearance of soba in isolation with the meaning of buckwheat, and the attested earlier senses of side; corner, edge, Martin's reconstruction seems unlikely.
The kanji spelling is an example of jukujikun (熟字訓), from 蕎 (“buckwheat”) + 麦 (“wheat”).

私はあなたに蕎麦を食べさせたいと思っています。

Watashi wa anata ni soba o tabesasetai to omotteimasu.

I'm thinking about letting you try some soba noodles.

soba, a variety of Japanese noodle made from buckwheat


鋤焼き

sukiyaki - a Japanese dish of thinly-sliced beef, tofu, green onion, shiitake, and some vegetables with dashi, mirin and soy sauce cooked quickly at the table


味噌汁

味噌汁 (canonical)
misoshiru (romanization)

From 味噌(みそ) (miso, “miso”) + 汁(しる) (shiru, “soup”).

ja-compound

miso soup: a soup, based in thick bean paste (called miso) and dashi, with some vegetables, tofu, occasionally meat.


ランプ

ja:ランプ
ja:ランプ (道路)

ランプウェー ランプウェー#Japanese

Clipping of ランプウェー (ranpuwē, “rampway”).


ランプ

rump (a cut of meat from the rump of an animal)


天麩羅

天麩羅 (canonical)
天麩羅 (canonical)
tenpura (romanization)

→ Chinese: 天婦羅 /天妇罗 (tiānfùluó), 甜不辣 (tiánbùlà), 天富羅 /天富罗 (tiānfùluó)

→ English: tempura

→ Finnish: tempura

desc

→ Hebrew: טמפורה

→ Hebrew: טמפורה

→ Indonesian: tempura

→ Italian: tempura

→ Korean: 덴푸라 (denpura)

→ Polish: tempura

→ Portuguese: tempura, tempurá (Brazil)

→ Russian: тэ́мпура (tɛ́mpura), те́мпура (témpura)

→ Spanish: tempura

→ Tagalog: tempura

[tẽ̞mpɯ̟ɾa̠]

Borrowed from Portuguese, ultimately from Latin. Different dictionaries link two different original terms:
* Portuguese tempero (“seasoning”) or tempera (third-person present singular or imperative tense of temperar (“to season, to temper”)), from Latin temperare (“to mix, to temper”).
* Portuguese têmpora (“Ember days”), from Latin tempora, plural of tempus (“time; period”). When Portuguese explorers (mostly Jesuit missionaries) arrived in Japan, they abstained from eating beef, pork, and poultry during the Ember days series of holidays. Instead, they ate fried vegetables and fish. This was the first contact of the Japanese with fried food, and since then they began associating Portuguese têmpora (IPA: /ˈtẽ.pu.ɾɐ/) with such food.
The kanji are ateji (当て字).

tempura: a Japanese dish made from seafood, chicken, or vegetables dipped in batter and deep fried

Daijirin
Daijisen
Kyōsuke Kindaichi
Tempura
ja:天ぷら
ja:松村明


キャンディ

Candy
Daijirin
Daijisen
Kyōsuke Kindaichi
ja:NHK出版
ja:NHK放送文化研究所
ja:キャンディ
ja:松村明

Borrowing from English candy.
Although many dictionaries list キャンデー (kyandē) as the primary spelling, the キャンディ (kyandi) spelling actually appears to be much more common in general usage.

飴: sweet

referring to traditional Japanese confections


キャンディ

Daijirin
Daijisen
Kandy
ja:キャンディ (スリランカ)
ja:松村明

Ultimately from Tamil கண்டி (kaṇṭi), apparently borrowed via English Kandy.


青山

ja-noun

青(あお)山(やま) • (aoyama) ^(←あをやま (awoyama)?)

青山 (canonical)
aoyama (romanization)
awoyama (romanization)
あをやま (hiragana historical)

Compound of 青 (ao, “blue or green; lush with life”) + 山 (yama, “mountain”).

compound

kamaboko (steamed fish paste) made into auspicious shapes, used in ceremonies


団子

Chubu region
Heian period
Kanto region
Mitarashi dango
Muromachi period
Tang Dynasty

This kind of dumpling confection appears in the historical record as 団喜 (danki) at least as early as the mid-1000s in the Heian period, possibly imported from China by envoys returning from visits to China during the Tang Dynasty. In the late-1200s, the term appears in the 厨事類記 (Chūjiruiki, Japan's oldest cookbook, completed around 1295) with the modern spelling 団子, but with a consistent Chinese-derived on'yomi reading of dansu. That reading then shifted to dango during the Muromachi period, adopting the native Japanese reading of ko for the second character, undergoing regular rendaku (連濁) to become go.

団子降ろし: a custom in the Kantō and Chūbu regions where dango set out as decoration for 小正月 on January 15 are taken down and eaten

団子花: dango decoration set out for 小正月 on January 15

団子に目鼻

a dango with eye and nose → a round face

花より団子

dango instead of flower → indicating a preference for the practical over the purely aesthetic

2011 February 9, Hideaki Sorachi, “第(だい)三(さん)百(びやく)三(さん)十(じゅう)四(よん)訓(くん) 銭(せん)湯(とう)では身(み)も心(こころ)も丸(まる)裸(はだか) [Lesson 334: Our Bodies and Souls Are All Naked in the Public Baths]”, in 銀(ぎん)魂(たま) [Silver Soul], volume 38 (fiction), Tokyo: Shueisha, →ISBN:

I’ve reached my limit! My d*ck’s shrunk because of cold and now it’s like the three dango brothers down there!

もう限界だ‼チ○コも寒さで縮んでただの団子三兄弟みたいになってんぞ‼

Mō genkai da‼ Chi○ko mo samusa de chijinde tada no dango sankyōdai mitai ni natten zo‼

a dango (round sticky dumpling made from uruchi (non-glutinous) rice flour mixed with glutinous rice flour)


餛飩

ja-noun

餛(こん)飩(とん) or 餛飩(こんどん) • (konton or kondon)

餛飩 (canonical)
餛飩 (canonical)
konton (romanization)
kondon (romanization)


乾酪

[kã̠n̺ɾa̠kɯ̟]


バニラ

バニラエッセンス バニラエッセンス#Japanese

Short for バニラエッセンス (banira essensu, “vanilla extract”).


メロンパン

[me̞ɾõ̞mpã̠ɴ]

From メロン (meron, “melon”) + パン (pan, “bread”).

af

A melon-shaped (and sometimes also melon-flavored) bun in Japanese cuisine; melonpan.


橄欖油

橄欖油 (canonical)
kanran'yu (romanization)

橄欖(かんらん) (kanran, “Chinese olive”) + 油(ゆ) (yu, “oil”)


支那蕎麦

支那蕎麦 (canonical)
shina soba (romanization)

Compound of 支那 (shina, “China”) + 蕎麦 (soba, “buckwheat”, used as a metonym for “buckwheat noodles”).

compound

Chinese noodles: ramen, mostly traditional ramen in Japan


ライむぎパン

[ɾa̠imɯ̟ɡʲipã̠ɴ]


フランクフルト

Frankfurt, Frankfurt-am-Main (the largest city in Hesse, in central Germany)

Frankfurt, Frankfurt-an-der-Oder (a sizable town in Brandenburg, in eastern Germany)


カマンベール

Camembert (a commune of the Orne department, France)


ブルーチーズ

ja-noun

ブルーチーズ • (burūchīzu)


チェダーチーズ

チェダーチーズ • (chedā chīzu)


チーズバーガー

チーズバーガー • (chīzubāgā)

[t͡ɕiːzɨba̠ːɡa̠ː]


ハンバーガー

ハンバーガー • (hanbāgā)

[hã̠mba̠ːɡa̠ː]

2008 April 8, Gosho Aoyama, “FILE(ファイル).2(に) 瞬(しゅん)間(かん)移(い)動(どう) [File 2: Teleportation]”, in 名(めい)探(たん)偵(てい)コナン [Legendary Detective Conan], volume 61 (fiction), Tokyo: Shogakukan, →ISBN, page 13:

One of them was holding a hamburger… And I unfortunately got some ketchup on my hand when I tried to block him… And then I grabbed Kid’s cape with that ketchup-covered hand to keep him from escaping when he was about to vanish from the exhibition stand!

その中にハンバーガーを持っていた方がいて…その方を止めようとした時に運悪くケチャップが手についてしまい…そのケチャップ塗れの手でつかんだんですよ！キッドが展示台から消える時に逃げられまいと彼のマントを！

Sono naka ni hanbāgā o motte ita kata ga ite… Sono kata o tomeyō to shita toki ni un waruku kechappu ga te ni tsuite shimai… Sono kechappu mamire no te de tsukanda n desu yo! Kiddo ga tenjidai kara kieru toki ni nigeraremai to kare no manto o!

Daijirin
Daijisen
Hamburger
Kōjien
Shinmura Izuru
ja:ハンバーガー
ja:松村明


ハンバーグ

Borrowed from English Hamburg.
First cited to 1898.

[hã̠mba̠ːɡɯ̟]

Hamburg (a town in Marathon County, Wisconsin)


昆布

昆布 (canonical)
昆布 (canonical)
konbu (romanization)

Daijisen#Online_search_engines
John Batchelor (missionary)
Kombu
Nihon Kokugo Daijiten
Shoku Nihongi

First cited to a record in the Shoku Nihongi, written 715 CE.
Theories include:
* From Middle Chinese 昆布 (MC kwon puH, “seaweed, kelp”).
* From Ainu, possibly via Ainu コムブ (kombu, “a brown seaweed, Laminaria”), which may also be borrowed from Middle Chinese 昆布 (MC kwon puH, “seaweed, kelp”).
The early date of first citation, and the existence already in 715 of the kanji spelling 昆布, seems to make a Chinese derivation more likely. See the Wikipedia article about kombu for additional etymology details.
Cognates among the Ryukyuan languages include Kunigami 昆布 (kubū), Okinawan 昆布 (kūbu), Southern Amami Ōshima 昆布 (kubu), Miyako 昆布 (kubu), and Yaeyama 昆布 (kubu).

m+

昆布の熨斗 ― konbu no noshi ― kombu noshi


ソース

ja-noun

ソース • (sōsu)


飴ん棒

飴ん棒 (canonical)
飴ん棒 (canonical)
amenbō (romanization)

From 飴の棒 (ame no bō, literally “candy stick”).


フルーツケーキ

[ɸɯ̟ɾɯ̟ːt͡sɨ̥ke̞ːkʲi]


ヨーグルト

[jo̞ːɡɯ̟ɾɯ̟to̞]

Borrowed from German Joghurt, from Turkish yoğurt or Ottoman Turkish یوغورت (yōghurt, yoğurt).

der

yogurt (a milk-based product thickened by a bacterium-aided curdling process)

Daijirin
Daijisen
Kyōsuke Kindaichi
Kōjien
Shinmura Izuru
ja:ヨーグルト
ja:松村明


バーベキュー

ja-noun

バーベキュー • (bābekyū)


饅頭

饅(まん)頭(じゅう) • (manjū) ^(←まんぢゆう (mandyuu)?)

饅頭 (canonical)
manjū (romanization)
mandyuu (romanization)
まんぢゆう (hiragana historical)

→ English: manju

[mã̠ɲ̟d͡ʑɨː]

From Chinese 饅頭 /馒头.
Note that in Modern Standard Chinese, 饅頭 means an unfilled bun; 包子 (bāozi) is the term for a filled bun.

manjū, a type of bun typically with bean paste filling


うどん

→ Cebuano: udong

→ Tagalog: udong

→ Chinese: 烏冬 /乌冬 (wūdōng)

→ English: udon, odong

→ French: udon

→ Indonesian: udon

→ Italian: udon

→ Korean: 우동 (udong)

→ Tagalog: udon

→ Turkish: udon

Uncertain. Perhaps from Chinese 餛飩 /馄饨, or a blend of this term and 温(おん) (on, “warm”). Compare Japanese 餛飩.


クロワッサン

[kɯ̟ɾo̞β̞a̠sːã̠ɴ]

From French croissant (literally “crescent”). Doublet of クレッシェンド (kuresshendo, “crescendo”).


金平

By analogy from 坂田金平, a puppet show character of the early Edo Period known for his strength, stubbornness, and valor, due to the strength and stubbornness of burdock, traditionally the main ingredient in kinpira.

a Japanese dish that involves sauteing and simmering root vegetables such as carrot, burdock root, and/or lotus root


水飴

→ English: mizuame

From 水 (mizu, “water”) + 飴 (ame, “candy”).


酸辣湯

ja-noun

酸辣湯(サンラータン) or 酸辣湯(スアンラータン) or 酸辣湯(スーラータン) • (sanrātan or suanrātan or sūrātan)

酸辣湯 (canonical)
酸辣湯 (canonical)
酸辣湯 (canonical)
sanrātan (romanization)
suanrātan (romanization)
sūrātan (romanization)

[sɨã̠n̺ɾa̠ːtã̠ɴ]

[sɨːɾa̠ːtã̠ɴ]

Borrowed from Mandarin 酸辣湯 /酸辣汤 (suānlàtāng).


ワット

Ultimately from Amharic ወጥ (wäṭ), possibly via English wat.

wat (kind of stew or curry eaten in Ethiopia and Eritrea)


マクドナルド

Borrowed from English McDonald or MacDonald.


ワインビネガー

Compound of ワイン (wain, “wine”) + ビネガー (binegā, “vinegar”).


ケチャップ

2008 April 8, Gosho Aoyama, “FILE(ファイル).２(に) 瞬(しゅん)間(かん)移(い)動(どう) [File 2: Teleportation]”, in [名](めい)[探](たん)[偵](てい)コナン [Legendary Detective Conan], volume 61 (fiction), Tokyo: Shogakukan, →ISBN, page 13:


綿菓子

ja-noun

綿(わた)菓(が)子(し) • (watagashi) ^(←わたぐわし (watagwasi)?)

綿菓子 (canonical)
watagashi (romanization)
watagwasi (romanization)
わたぐわし (hiragana historical)

[β̞a̠ta̠ɡa̠ɕi]

Compound of 綿(わた) (wata, “cotton”) + 菓子(かし) (kashi, “sweet”).
The kashi changes to gashi as an instance of rendaku (連濁).


ミルクチョコレート

Chocolate that includes milk powder as one of its ingredients


暴食

暴食する (canonical)
bōshoku suru (romanization)
暴食し (stem)
暴食した (past)
暴食し
ぼうしょくし
bōshoku shi
暴食する
ぼうしょくする
bōshoku suru
暴食すれ
ぼうしょくすれ
bōshoku sure
暴食せよ (imperative literary)
暴食しろ (colloquial imperative)
ぼうしょくせよ (imperative literary)
ぼうしょくしろ (colloquial imperative)
bōshoku seyo (imperative literary)
bōshoku shiro (colloquial imperative)
暴食される (passive)
ぼうしょくされる (passive)
bōshoku sareru (passive)
暴食させる (causative)
暴食さす (causative)
ぼうしょくさせる (causative)
ぼうしょくさす (causative)
bōshoku saseru (causative)
bōshoku sasu (causative)
暴食できる (potential)
ぼうしょくできる (potential)
bōshoku dekiru (potential)
暴食しよう (volitional)
ぼうしょくしよう (volitional)
bōshoku shiyō (volitional)
暴食しない (negative)
ぼうしょくしない (negative)
bōshoku shinai (negative)
暴食せず (continuative negative)
ぼうしょくせず (continuative negative)
bōshoku sezu (continuative negative)
暴食します (formal)
ぼうしょくします (formal)
bōshoku shimasu (formal)
暴食した (perfective)
ぼうしょくした (perfective)
bōshoku shita (perfective)
暴食して (conjunctive)
ぼうしょくして (conjunctive)
bōshoku shite (conjunctive)
暴食すれば (conditional hypothetical)
ぼうしょくすれば (conditional hypothetical)
bōshoku sureba (conditional hypothetical)


マヨネーズ

それで色(いろ)々(いろ)考(かんが)えて生(い)き方(かた)もマヨネーズもカロリー½(にぶん
のいち)にしようと思(おも)って その成(せい)果(か)あって今(いま)では新(しん)選(せん)組(ぐみ)仏(ほとけ)のパシリトシさんって呼(よ)ばれてるんだ
結(けっ)局(きょく)地(ち)位(い)までカロリー０(ゼロ)になってんでしょーが‼

2010 December 8, Hideaki Sorachi, “第(だい)三(さん)百(びゃく)二(に)十(じゅう)五(ご)訓(くん) 冬(ふゆ)休(やす)みあけも皆(みんな)けっこう大人(おとな)に見(み)える [Lesson 325: And Everyone Looks a Lot like a Grown-Up After Winter Vacation]”, in [銀](ぎん)[魂](たま) [Silver Soul], volume 37 (fiction), Tokyo: Shueisha, →ISBN:

So I thought a lot over and decided to try calorie ½ on mayonnaise as well as my lifestyle. As a result, I am now the enlightened gofer of the Shinsengumi known as Toshi-san.
Your status has been down to calorie 0 from what I’m seeing!!

Sore de iroiro kangaete ikikata mo mayonēzu mo karorī nibun no ichi ni shiyō to suru omotte Sono seika atte ima wa Shinsengumi hotoke no pashiri Toshi-santte yobareterun da
Kekkyoku chii made karorī zero ni natten deshō ga‼

Daijisen
Kōjien
Shinmura Izuru
ja:マヨネーズ
ja:松村明


米粉

ja-noun

米粉(ビーフン) • (bīfun)


カレー

カレー • (karē)

→ Korean: 카레 (kare)

→ Marshallese: kare

From English curry, from Tamil கறி (kaṟi).


薄切り肉

薄切り肉 (canonical)
usugiriniku (romanization)


サーロイン

サーロイン • (sāroin)


春雨

Cellophane noodles
Daijirin
epenthesis
ja:春雨_(食品)

/parusame/ → /ɸarusame/ → /harusame/
Compound of 春 (haru, “spring”) + 雨 (ame, “rain”). The medial -s- may represent epenthesis between two vowels, or it may be cognate with Korean interfix ㅅ (-s-) used to mark possession, much like English -'s. See also 小雨 (kosame, “drizzle”) and 稲 (shine, “rice”).

cellophane noodle, glass noodle – a type of transparent Asian noodle made from starch (such as mung bean starch, potato or canna starch), and water.


照り焼き

照り焼き (canonical)
teriyaki (romanization)

→ Chinese: 照燒／照烧 (zhàoshāo)

→ English: teriyaki

desc

→ Russian: тэрия́ки n (tɛrijáki), терия́ки n (terijáki)

From 照(て)り (teri, “a glaze”, 連(れん)用(よう)形(けい) (ren'yōkei, “stem or continuative form”) of the verb 照(て)る (teru)) + 焼(や)き (yaki, “grilled food”, 連(れん)用(よう)形(けい) (ren'yōkei, “stem or continuative form”) of the verb 焼(や)く (yaku)).

ja-compound

(cooking) cooking method or the food cooked that way


煎餅

zh-l

仙貝／仙贝 (xiānbèi)

→ Chinese: 仙貝／仙贝 (xiānbèi)

煎餅 楊氏漢語抄云、煎餅、此間云如字、以油熬小麥麵之名也

938, Minamoto no Shitagō, Wamyō Ruijushō, volume 4, pages 47-48:

Senbei The Yanagi Clan Chinese Excerpts call them senbei, here pronounced in the usual way, it's the name for wheat flour fried with oil.

a Chinese sweet made out of kneaded flour, hardened and fried with oil

煎餅 (センベイ)

(please add an English translation of this quotation)

Xenbei. センベイ (煎餅) 米を材料にして造った一種のパンケーキで、聖体パンに似たもの.

1603, Vocabvlario da Lingoa de Iapam (Nippo Jisho) [Vocabulary of the Language of Japan] (in Portuguese), Nagasaki, page 750:

煎餅 せんべい 出羽ノ秋田にてをへらまきと云

a baked sweet made out of kneaded rice flour and seasoned with soy sauce, salt, or sugar; a rice cracker


ナポリタン

→ English: naporitan, napolitan

Named after Naples in Italy: borrowed from French napolitain (“Neapolitan”), from Latin neāpolītānus, from Neāpolis (“Naples”), from Ancient Greek Νεᾱ́πολῐς (Neā́polĭs), from νέᾱ (néā, “new”) + πόλῐς (pólĭs, “city”).


サラダ

Internationalism of uncertain specifics, variously proposed to derive from English salad, French salade or Portuguese salada.

Daijisen
Kōjien
Shinmura Izuru
ja:サラダ
ja:松村明


フレンチトースト

[ɸɯ̟ɾẽ̞ɲ̟t͡ɕi to̞ːsɨto̞]


辣油

ja-noun

辣油(ラーユ) • (rāyu)


稲荷

/inanari/ → /inari/
Originally a compound of 稲 (ina, “rice plant”) + 生り (nari), the stem form of verb 生る (naru, “to fruit, to go to seed”).
The 荷 character is ateji, in reference to "bearing".

Short for 稲荷鮨 (inari-zushi, “simmered deep fried tofu pockets filled with vinegared rice”).


漬物

Compound of 漬 (tsuke, stem of verb 漬ける (tsukeru), “to pickle”) + 物 (mono, “thing”).

compound

漬物石

a big stone put on the cover of a barrel or jar of pickles


南蛮漬け

南蛮漬け (canonical)
nanbanzuke (romanization)

a Japanese dish similar to the South American escabeche, which consists of fried fish that is marinated in vinegar and other ingredients


甘草

ja-noun

甘(かん)草(ぞう) or 甘草(カンゾウ) • (kanzō) ^(←かんざう (kanzau)?)

甘草 (canonical)
甘草 (canonical)
kanzō (romanization)
kanzau (romanization)
かんざう (hiragana historical)


肉桂

肉(にっ)桂(けい) or 肉桂(ニッケイ) • (nikkei) ^(←にくけい (nikukei)?)

肉桂 (canonical)
肉桂 (canonical)
nikkei (romanization)
nikukei (romanization)
にくけい (hiragana historical)

Cinnamomum sieboldii, a species of cinnamon

cinnamon, a general term for trees of genus Cinnamomum


茶碗蒸し

茶碗蒸し (canonical)
chawanmushi (romanization)


魚介類

魚介類 (canonical)
gyokairui (romanization)

[ɡʲo̞ka̠iɾɯ̟i]

seafood, marine products, fish and shellfish


羊羹

羊羹 (canonical)
yōkan (romanization)
yaukan (romanization)
やうかん (hiragana historical)

→ Cantonese: 羊羹 (joeng⁴ gang¹)

→ English: yokan, youkan

→ Hakka: 羊羹 (yòng-kâng, yô-kháng)

desc

→ Korean: 양갱(羊羹) (yanggaeng), 요캉 (yokang)

→ Mandarin: 羊羹 (yánggēng)

→ Min Nan: 羊羹 (iő-káng, io-kàng)

/yaukan/ → /yɔːkan/ → /yoːkan/
Originally from Middle Chinese compound 羊羹 (yang kæng, literally “sheep + soup, broth”). The gelatin meaning arose from the way that sheep meat or other parts would be boiled down to produce gelatin.

Yôcan. ヤゥカン (羊羹) 豆に粗糖をまぜて,こねたもので作った食物.

1603, Vocabvlario da Lingoa de Iapam (Nippo Jisho) [Vocabulary of the Language of Japan] (in Portuguese), Nagasaki, page 823:

yokan, a thick jellied dessert made of adzuki (red bean paste), agar, and sugar


チヂミ

From Gyeongsang Korean 지짐이 (jijimi). While チヂミ is the most common spelling, prescriptively the spelling チジミ is considered correct.

jeon, a pancake-like Korean dish made of flour and eggs with vegetable or seafood toppings


餡餅

[ã̠mːo̞t͡ɕi]

Compound of 餡 (an, “sweet azuki bean paste”) + 餅 (mochi, “mochi, pounded sweet-rice dough”).

compound

anmochi: mochi (a dough made from pounded sweet rice) stuffed with anko (sweet red bean paste)


餡餅

A baby-talk contraction of anmochi above.
* /amːot͡ɕi/ → /amːo/

(childish) anmochi: mochi (a dough made from pounded sweet rice) stuffed with anko (sweet red bean paste)


ハヤシライス

Disputed. One theory holds that the dish was named for Hayashi Yūteki, a Japanese educator, politician, and businessman. An alternate theory derives the name from ハヤシ (hayashi) + ライス (raisu), from English hash and rice.

a dish popular in Japan that usually contains beef, onions, and button mushrooms in a thick demi-glace sauce which often contains red wine and tomato sauce, over rice

Hayashi rice
Nihon Kokugo Daijiten
ja:ハヤシライス


唐揚げ

Japanese-style deep-fried meat (usually chicken) or food in general; karaage.


パイ

From English pi, ultimately from Ancient Greek πεῖ (peî).


八橋

八橋 (canonical)
yatsuhashi (romanization)

Literally, “eight bridges”
The name of the cracker is thought to either derive from the shape, resembling a koto in memory of Yatsuhashi Kengyō, an early-Edo period musician who started the modern tradition of koto music; or from the location where it was first prepared, which was close to Mikawa-no-kuni Yatsuhashi, an area in modern-day Chiba Prefecture.

a baked cinnamon flavoured roof tile shaped rice-flour cracker which is a famous regional food of Kyoto


エリンギ

From Italian eryngi (“Pleurotus eryngii”).

Pleurotus eryngii
Pleurotus eryngii#Translingual


梅干し

English: mebos, umeboshi

Dutch: mebos

Compound of 梅 (ume, “plum”) + 干し (hoshi, “drying, dried”), the 連用形 (ren'yōkei, “continuative or stem form”) of verb 干す (hosu, “to dry”). The hoshi changes to boshi as an instance of rendaku (連濁).

梅干し和え, 梅干和

a dressing or sauce for fish or vegetables made of umeboshi mixed with sugar or other sweetener

梅干飴: : a sweet resembling an umeboshi in shape and

梅干し磯巾着, 梅干磯巾着

梅干磯巾着 うめぼしいそぎんちゃく

umeboshi: salt-dried or pickled Japanese ume (a kind of plum); very sour, and often used as a condiment in Japanese cooking

(slang) an elderly person (from the similarity of wrinkled skin to a wrinkled umeboshi; compare usage of English prune)

(medicine) an unripe Japanese ume that has been smoked over a fire until black, used in traditional medicines and as a pigment


羊肉

ja-noun

羊(よう)肉(にく) • (yōniku) ^(←えふにく (efuniku)?)

羊肉 (canonical)
yōniku (romanization)
efuniku (romanization)
えふにく (hiragana historical)

[jo̞ːɲ̟ikɯ̟]


肉汁

肉(にく)汁(じゅう) • (nikujū) ^(←にくじふ (nikuzifu)?)

肉汁 (canonical)
nikujū (romanization)
nikuzifu (romanization)
にくじふ (hiragana historical)


肉汁

[ɲ̟ikɯ̟ʑiɾɯ̟]


脂肪

脂肪 (canonical)
shibō (romanization)
sibau (romanization)
しばう (hiragana historical)


ザワークラウト

sauerkraut (a dish made by fermenting finely chopped cabbage)


クーゲル

Borrowed from English kugel, from Yiddish קוגל (kugl).


縮緬雑魚

縮(ちり)緬(めん)雑(じゃ)魚(こ) or 縮緬雑魚(ちりめんざこ) • (chirimen jako or chirimen zako)

縮緬雑魚 (canonical)
縮緬雑魚 (canonical)
chirimen jako (romanization)
chirimen zako (romanization)

[t͡ɕiɾʲime̞ɲ̟ d͡ʑa̠ko̞]

Compound of 縮緬(ちりめん) (chirimen, “crepe”) + 雑魚(じゃこ) (jako, “small fish”).


ドレッシング

[do̞ɾe̞ɕːĩŋɡɯ̟]

dressing (sauce, especially a cold one for salads)

clothes, makeup, decorations, or the act of dressing

ドレッシング買い ドレッシング買い#Japanese


ボルシチ

[bo̞ɾɯ̟ɕi̥t͡ɕi]


沢庵

ja-noun

沢(たく)庵(あん) or 沢(たく)庵(わん) • (takuan or takuwan)

沢庵 (canonical)
沢庵 (canonical)
takuan (romanization)
takuwan (romanization)

[ta̠kɯ̟β̞ã̠ɴ]

From Takuan Sōhō (1573-1645), a Buddhist monk.

half-dried radish pickled with salt and rice bran


オムライス

→ English: omurice

→ Korean: 오므라이스 (omeuraiseu)

Blend of オムレツ (omuretsu, “omelette”) + ライス (raisu, “rice”).

blend

omurice: an omelette filled with fried rice, topped with ketchup


月餅

Orthographic borrowing from Chinese 月餅 /月饼 (yuèbǐng).


結び

From the 連(れん)用(よう)形(けい) (ren'yōkei, “stem or continuative form”) of the verb 結(むす)ぶ (musubu).
First appears in the Man'yōshū of 759 CE.

結びの神

in pop culture, a kami of matchmaking, love and marriage

蝶蝶結び

蝶蝶結 ちょうちょうむす

二重太鼓結び

二重太鼓結 にじゅうだいこむす

tying up of loose ends
tie up loose ends

a conclusion, an end of a story, a tying up, a tying up of loose ends


おこのみやき

お好み焼き お好み焼き#Japanese

お好み焼き: okonomiyaki, a type of pan-fried batter cake including a mixture of vegetable and beef, pork, or seafood


ヒレ

ヒレ (canonical)
ひれ (canonical)
hire (romanization)

ヒレカツ ― hire katsu ― tenderloin cutlet

2005, Yagai ryōri reshipi-shū 235 [Outdoor cooking recipe collection 235], page 14:

But, while it is all beef, cuts such as sirloin, loin, tenderloin and so on have different flavor.

しかし、ビーフといってもサーロイン、ロース、ひれなど個所によって味が違う。

Shikashi, bīfu to itte mo sāroin, rōsu, hire nado kasho ni yotte aji ga chigau.

2022 April 5 (last accessed), “‘Tonkatsu’ to ‘hirekatsu’ ‘rosukatsu’ no chigai wa? [What’s the difference between ‘pork cutlet’ and ‘tenderloin cutlet’ or ‘loin cutlet’?]”, in Ippun de yomeru!! ‘Chigai wa?’, archived from the original on 2017-06-20:

“Filet cutlet” primarily refers to “tonkatsu” (pork cutlet) that uses the “tenderloin” of the pig, meat from the psoas major muscle.

「ひれかつ」とは、おもに豚の大腰筋の部位「ヒレ」を用いた「とんかつ」の呼称です。

“Hire katsu” to wa, omoni buta no daiyōkin no bui “hire” o mochīta “tonkatsu” no koshō desu.

tenderloin (portion of a pork or beef loin)


すしめし

ja-noun

すしめし • (sushi-meshi) ^(←すしめし (susimesi)?)

sushi-meshi (romanization)
susimesi (romanization)
すしめし (hiragana historical)

→ English: sushi-meshi


ソフトクリーム

[so̞ɸɯ̟̊to̞kɯ̟ɾʲiːmɯ̟]

Wasei eigo (和製英語; pseudo-anglicism), from English soft serve + ice cream.


白滝

Compound of 白 (shira, “white”, combining form, only used in compounds) + 滝 (taki, “waterfall”). The "konjac noodles" sense comes from a visual resemblance of the noodles to the individual streams of water in a waterfall.


パンの耳

パンの耳 (canonical)
pan no mimi (romanization)


桜チーズ

桜チーズ (canonical)
sakura chīzu (romanization)

[sa̠kɯ̟ɾa̠ t͡ɕiːzɨ]

Compound of 桜 (sakura, “cherry blossom”) + チーズ (chīzu, “cheese”).

sakura cheese: an original Japanese cheese first created in Hokkaidō, a soft cheese lightly flavored with cherry blossoms


パフェ

いちごパフェ


鬱金

鬱金 (canonical)
鬱金 (canonical)
ukon (romanization)

/uk̚koɴ/ → /ukoɴ/
Shift from ukkon below.

Curcuma longa
Curcuma longa#Translingual

a dye extracted from the rhizome of the turmeric

(traditional Chinese medicine) rhizome of Curcuma longa used in medicine


鬱金

鬱金 (canonical)
鬱金 (canonical)
ukkon (romanization)

/utɨ komʉ/ → /uk̚komʉ/ → /uk̚koɴ/
From Middle Chinese 鬱金 (MC 'jut kim).


フライドポテト

Wasei eigo (和製英語; pseudo-anglicism), derived from fried + potato

pseudo-loan

chip or chips (UK), french fry or french fries (US)


中華料理

ja-noun

中(ちゅう)華(か)料(りょう)理(り) • (chūka ryōri) ^(←ちゆうくわれうり (tyuukwa reuri)?)

中華料理 (canonical)
chūka ryōri (romanization)
tyuukwa reuri (romanization)
ちゆうくわれうり (hiragana historical)

[t͡ɕɨːka̠ ɾʲo̞ːɾʲi]

Compound of 中華 (chūka, “China”) + 料理 (ryōri, “cooking, cuisine”).


明太子

From Korean 명태(明太) (myeongtae, “Alaska pollock or walleye pollock”) + 子 (ko, “child; roe”).

A common ingredient in Japanese cuisine. Originated from 명란젓 (myeongnanjeot) Korean cuisine, introduced to Japan after the Russo-Japanese War. The typical seasoning and flavor is slightly different in Japan.

Theragra chalcogramma
Theragra chalcogramma#Translingual

the marinated roe of Theragra chalcogramma, the Alaska pollock or walleye pollock


シュークリーム

ja-noun

シュークリーム • (shūkurīmu)

[ɕɨːkɯ̟ɾʲiːmɯ̟]

Borrowed from French chou à la crème (“cream puff”), with influence from クリーム (kurīmu), from English cream.


渦巻

渦(うず)巻(まき) • (uzumaki) ^(←うづまき (udumaki)?)

渦巻 (canonical)
uzumaki (romanization)
udumaki (romanization)
うづまき (hiragana historical)

Compound of 渦(うず) (uzu, “whirlpool, eddy”) + 巻(ま)き (maki, “rolling, winding”).
Can also be parsed as the 連用形 (ren'yōkei, “stem or continuative form”) of verb 渦巻く (uzumaku, “to swirl”).
First cited to a text from roughly 953 CE.

ja-compound

a Japanese sweet made of eggs and flour, mixed with caramelized sugar, wrapped in red bean paste, and sliced


給食

ja-noun

給(きゅう)食(しょく) • (kyūshoku) ^(←きふしょく (kifusyoku)?)

給食 (canonical)
kyūshoku (romanization)
kifusyoku (romanization)
きふしょく (hiragana historical)

[kʲɨːɕo̞kɯ̟]

Ultimately from Middle Chinese 給食 (MC kip zyik, literally “to give, to supply + food, meal”). Sourced from the Chinese work 史記 /史记 (Shǐjì, “Records of the Grand Historian”) completed in 91 BCE.


蒲鉾

Compound of 蒲 (kama, “cattail, bulrush”) + 鉾 (hoko, “spear”). The cattail plant sense is from the way the seed spike resembles a spear. The food-related sense comes from the way the fishcake would often be shaped into a tube on a skewer for roasting, resembling a cattail seed spike in shape and sometimes color. The hoko changes to boko as an instance of rendaku (連濁)..

蒲鉾形

a domed shape like a kamaboko loaf placed on a board

蒲鉾小屋

a rough hut shaped like a kamaboko loaf, made of bent bamboo and covered in rush

湯桶 that is wide in the middle and narrow at the edges

蒲鉾豆腐

蒲鉾豆腐 かまぼこどうふ

tofu mixed with walnut, placed on a board, steamed, and made to look like kamaboko

蒲鉾道

a road where the surface bulges up in the center and is lower on the edges, similar in shape to a kamaboko loaf

蒲鉾弓

a type of bow made of zelkova wood with a layer of bamboo on the outside and similar in shape to a kamaboko loaf, popular from the late Heian period

a traditional Japanese fishcake: any of various processed seafood products made from surimi, in which whitefish is pureed, formed into loaves, and steamed until firm


お団子

Compound of 御 (o-, honorific prefix) + 団子 (dango, “sweet dumpling”).

prefix

団子: a traditional Japanese sweet round dumpling


ナムル

もやしのナムル


フラン

franc (French, Luxembourgish and Belgian former currency)


フラン

From French flan (“cheesecake, custard tart, flan”).


桜餅

桜餅 (canonical)
sakura mochi (romanization)

Compound of 桜 (sakura, “cherry blossom”) + 餅 (mochi, “rice cake”).

compound

sakura mochi: mochi flavored with pickled sakura blossoms, and with an 餡 (an, “sweet bean paste”) filling; traditionally served for 雛祭り (Hinamatsuri, “Girls' Day”) on 3 March


担々麺

ja-noun

担(たん)々(たん)麺(めん) or 担々麺(タンタンメン) • (tantanmen)

担々麺 (canonical)
担々麺 (canonical)
tantanmen (romanization)

a dish made from noodles and a sauce of chili oil and sesame paste, related to the Chinese dish of dan dan noodles


鯨肉

[ɡe̞ːɲ̟ikɯ̟]

[kɯ̟ʑiɾa̠ɲ̟ikɯ̟]


鯨肉

鯨肉 (canonical)
kujiraniku (romanization)

[ɡe̞ːɲ̟ikɯ̟]

[kɯ̟ʑiɾa̠ɲ̟ikɯ̟]


サーターアンダーギー

サーターアンダーギー • (sātā andāgī)

→ English: sata andagi, andagi

[sa̠ːta̠ː ã̠nda̠ːɡʲiː]


ハトシ

Borrowed from Cantonese 蝦多士／虾多士 (haa1 do1 si6-2).


ワッフル

[β̞a̠ɸːɯ̟ɾɯ̟]

Borrowed from English waffle, from Dutch wafel.


ベーグル

[be̞ːɡɯ̟ɾɯ̟]

Borrowed from English bagel, from Yiddish בייגל (beygl).


バーガー

ja-pos

バーガー • (Bāgā)

Borrowed from English surname Burger or Berger.

A transliteration of the English surname Burger or Berger


蕨餅

蕨餅 (canonical)
warabimochi (romanization)

gelatinous Japanese sweet made from bracken starch, often served with 黄粉 (kinako, “roasted soybean flour”)


茶菓子

菓子 (kashi, “sweets; cake; pastry”) that are served with tea;


シロップ

[ɕiɾo̞p̚pɯ̟]


櫃まぶし

櫃まぶし (canonical)
hitsumabushi (romanization)


キャラメル

[kʲa̠ɾa̠me̞ɾɯ̟]

Borrowed from English caramel.
First cited in the early 20th century.

Daijisen#Online_search_engines
Nihon Kokugo Daijiten
ja:キャラメル


最中

most active state, in progress, at one's best


チューインガム

[t͡ɕɨːiŋ ɡa̠mɯ̟]


和布蕪

ja-noun

和布蕪(めかぶ) or 和布蕪(めかぶら) or 和布蕪(メカブ) • (mekabu or mekabura)

和布蕪 (canonical)
和布蕪 (canonical)
和布蕪 (canonical)
mekabu (romanization)
mekabura (romanization)
めかぶら (hiragana)

Unknown. Attested from at least the sixteenth century. Compare 蕪(かぶ) (kabu, “turnip”) or 鏑(かぶら) (kabura, “turnip-shaped whistle”). Kokugo Dai Jiten notes a suggestion from Nippo Jisho (1603) that me refers to seaweed, but compare also 芽(め) (me, “sprout; bud”). See also 和布(わかめ) (wakame).


コールスロー

ja-noun

コールスロー • (kōrusurō)

[ko̞ːɾɯ̟sɨɾo̞ː]

Borrowed from English coleslaw or cole slaw, from Dutch koolsla.


苧環

苧環 (canonical)
苧環 (canonical)
odamaki (romanization)

西洋苧環

西洋苧環 セイヨウオダマキ

(wagashi) sweet made of red-bean paste wrapped in 求肥飴 (gyūhiame)


濃い

ja-adj

濃(こ)い • (koi) -i (adverbial 濃(こ)く (koku))

濃い (canonical)
koi (romanization)
濃く (adverbial)
濃かろ (imperfective stem)
こかろ (imperfective stem)
kokaro (imperfective)
濃く (continuative stem)
こく (continuative stem)
koku (continuative)
濃い (stem terminative)
こい (stem terminative)
koi (terminative)
濃い (attributive stem)
こい (attributive stem)
koi (attributive)
濃けれ (hypothetical stem)
こけれ (hypothetical stem)
kokere (hypothetical)
濃かれ (imperative stem)
こかれ (imperative stem)
kokare (imperative)
濃くない (informal negative)
こくない (informal negative)
koku nai (informal negative)
濃かった (informal past)
こかった (informal past)
kokatta (informal past)
濃くなかった (informal negative past)
こくなかった (informal negative past)
koku nakatta (informal negative past)
濃いです (formal)
こいです (formal)
koi desu (formal)
濃くないです (formal negative)
こくないです (formal negative)
koku nai desu (formal negative)
濃かったです (formal past)
こかったです (formal past)
kokatta desu (formal past)
濃くなかったです (formal negative past)
こくなかったです (formal negative past)
koku nakatta desu (formal negative past)
濃くて (conjunctive)
こくて (conjunctive)
kokute (conjunctive)
濃ければ (conditional)
こければ (conditional)
kokereba (conditional)
濃かったら (conditional past)
こかったら (conditional past)
kokattara (conditional past)
濃かろう (volitional)
こかろう (volitional)
kokarō (volitional)
濃く (adverbial)
こく (adverbial)
koku (adverbial)
濃さ (noun-from-adj)
こさ (noun-from-adj)
kosa (noun-from-adj)

deep (color), strong (flavor, smell, etc.)


お握り

[o̞ɲ̟iɡʲiɾʲi]

Compound of お (o-, honorific prefix) + 握り (nigiri, “grasp, grip, handful”), the 連用形 (ren'yōkei, “stem form”) of verb 握る (nigiru, “to grasp, to grip, to squeeze in one's hand”).

prefix

Vaguely similar to a sandwich in concept, but smaller and less filling. Typically has something in the center, or mixed into the rice, such as an 梅干し (umeboshi, “pickled plum”), tuna salad, salmon, chicken teriyaki, or some other savory ingredient. Often wrapped in 海苔 (nori, “a sheet of roasted seaweed”), either entirely, or with a strip. Traditionally triangular.

a rice ball (from the way the ball is formed by squeezing a handful of rice in one's hands)


フカヒレスープ

ja-noun

フカヒレスープ or ふかひれスープ • (fukahiresūpu)

フカヒレスープ (canonical)
ふかひれスープ (canonical)
fukahiresūpu (romanization)

鱶鰭スープ 鱶鰭スープ#Japanese

鱶鰭スープ: shark fin soup (Chinese soup made from shark fins)


春巻き

spring roll (shredded vegetables wrapped in a pancake)


すき焼き

すき焼き (canonical)
sukiyaki (romanization)


フォー

ja:フォー
ja:フォー (曖昧さ回避)


サンデー

サンデー • (sandē)

ja:サンデー
ja:サンデー (デザート)


食糧

食(しょく)糧(りょう) • (shokuryō) ^(←しょくりやう (syokuryau)?)

食糧 (canonical)
shokuryō (romanization)
syokuryau (romanization)
しょくりやう (hiragana historical)

[ɕo̞kɯ̟ɾʲo̞ː]

(military) provisions of rice or wheat on a military campaign


レバー

レバー • (rebā)

2018 October 29, “メニューの記(き)載(さい)「あかんやつ」 生(なま)レバー提(てい)供(きょう)容(よう)疑(ぎ)で逮(たい)捕(ほ)”, in 朝(あさ)日(ひ)新(しん)聞(ぶん) [Asahi Shimbun]:

Kyoto Prefectural Police announced on the 29th that they have arrested three men aged between 37 and 43 who ran yakiniku restaurants or izakaya in Kyoto on suspicion of violating of the Food Sanitation Act as offering raw liver and not advising to roast it.

生レバーを提供して加熱も促さなかったとして、京都府警は29日、府内でそれぞれ焼き肉店や居酒屋を営む37から43歳の男3人を食品衛生法違反の疑いで逮捕し、発表した。

Nama rebā o teikyō shite kanetsu mo unagasanakatta to shite, Kyōto Fukei wa nijūkunichi, funai de sorezore yakiniku-ten ya izakaya o itonamu sanjūnana kara yonjūsan-sai no otoko san-nin o shokuhin eisei hō ihan no utagai de taiho shi, happyō shita.


小籠包

小(しょう)籠(ろん)包(ぽう) or 小籠包(ショウロンポウ) or 小籠包(ショーロンポー) • (shōronpō)

小籠包 (canonical)
小籠包 (canonical)
小籠包 (canonical)
shōronpō (romanization)

From Chinese 小籠包 /小笼包 (xiǎolóngbāo, literally “little-basket dumpling”).


オートミール

ja-noun

オートミール • (ōtomīru)

[o̞ːto̞mʲiːɾɯ̟]


芝麻醤

芝麻醤(チーマージャン) • (chīmājan)

[t͡ɕiːma̠ːʑã̠ɴ]

Borrowed from Mandarin 芝麻醬／芝麻酱 (zhīmajiàng).


素麺

素麺 (canonical)
sōmen (romanization)
saumen (romanization)
さうめん (hiragana historical)


ドーナツ

a donut/doughnut (deep-fried piece of dough or batter)


かき氷

かき氷(ごおり) • (kakigōri) ^(←かきごほり (kakigofori)?)

かき氷 (canonical)
kakigōri (romanization)
kakigofori (romanization)
かきごほり (hiragana historical)

Compound of 欠き (kaki), the 連用形 (ren'yōkei, “stem or continuative form”) of 欠く (kaku, “to break, chip”) + 氷 (kōri, “ice”).
The kōri changes to gōri as an instance of rendaku (連濁).

shaved ice, usually topped with ingredients such as honey, syrup, etc.


サワークリーム

サワークリーム • (sawā kurīmu)

[sa̠β̞a̠ː kɯ̟ɾʲiːmɯ̟]


八宝菜

(Chinese cuisine) babaocai, a dish of stir-fried vegetables, seafood, or meat


皮蛋

皮蛋(ピータン) • (pītan)


本命チョコ

本命チョコ (canonical)
honmei choko (romanization)

From 本命(ほんめい) (honmei) + チョコ (choko, “chocolate”).

ja-compound

honmei choco, Valentine's Day chocolate given by women to people they have feelings for (boyfriends, prospective boyfriends, husbands)


堅果

堅果 (canonical)
kenka (romanization)
kenkwa (romanization)
けんくわ (hiragana historical)


竹輪

[t͡ɕikɯ̟β̞a̠]

Compound of 竹 (chiku, “bamboo”) + 輪 (wa, “ring”), from the resemblance to a piece of bamboo.

chikuwa (tube-shaped fish-paste cake), a particular way of preparing kamaboko


チャーシュー

ja-noun

チャーシュー • (chāshū)

Borrowing from Chinese 叉燒／叉烧 (“pork roast”), more specifically from Cantonese 叉燒／叉烧 (caa¹ siu¹).

char siu (pork rolled into a log shape and braised, a common ramen topping)

Char siu
Daijirin
Daijisen
Kyōsuke Kindaichi
ja:NHK出版
ja:NHK放送文化研究所
ja:叉焼
ja:松村明


ホットドッグ

[ho̞t̚to̞ do̞ɡ̚ɡ̊ɯ̟]


クッキー

クッキー • (kukkī)

[kɯ̟̊k̚ʲkʲiː]

From English cookie, from Dutch koekje (literally “little cake”).


ジンギスカン

Named for Genghis Khan, ruler of the Mongol Empire.

2023 July 15, “Bia gāden de tanoshiku ongaku nama ensō [Enjoy live music at beer garden]”, in Chunichi Shimbun, page 18:

There are about 30 kinds of beverages on sale, including Yubari melon sour. Visitors can also sample jingisukan, Yubari melon, and type of kaki no tane snacks sold exclusively in Hokkaido.

夕張メロンサワーなどの飲料約三十種を販売。ジンギスカンや夕張メロン、北海道限定販売の柿の種なども味わえる。

Yūbari meron sawā nado no inryō yaku sanjisshu o hanbai. Jingisukan ya Yūbari meron, Hokkaidō gentei hanbai no kaki no tane nado mo ajiwaeru.

a Japanese dish of lamb or mutton cooked with vegetables on an iron pan

ja:ジンギスカン (料理)


春菊

春菊 (canonical)
春菊 (canonical)
shungiku (romanization)

春 (shun, “spring”) + 菊 (kiku, “chrysanthemum”)

compound

garland chrysanthemum
garland chrysanthemum

Glebionis coronaria
Glebionis coronaria#Translingual

garland chrysanthemum (Glebionis coronaria)


牡蠣油

牡蠣油 (canonical)
kakiabura (romanization)


浅蜊

浅蜊 (canonical)
浅蜊 (canonical)
asari (romanization)

a clam, Japanese littleneck, Manila clam, Ruditapes philippinarum


鱶鰭スープ

ja-noun

鱶鰭(フカヒレ)スープ or 鱶(ふか)鰭(ひれ)スープ • (fukahire sūpu or fukahiresūpu)

鱶鰭スープ (canonical)
鱶鰭スープ (canonical)
fukahire sūpu (romanization)
fukahiresūpu (romanization)


鶏卵素麺

鶏卵素麺 (canonical)
keiran sōmen (romanization)

[ke̞ːɾa̠ɰ̃ so̞ːmẽ̞ɴ]

鶏卵(けいらん) (keiran, “chicken egg”) + 素麺(そうめん) (sōmen, “somen”)

ja-compound

fios de ovos (traditional Portuguese sweet food)


ポテトチップ

Borrowed from American English potato chip.

a potato chip (potato chip (US) / crisp (UK))

Daijirin
Daijisen
Potato chip
ja:ポテトチップス
ja:松村明


中華蕎麦

ja-noun

中華蕎麦(ちゅうかそば) • (chūka soba)

中華蕎麦 (canonical)
chūka soba (romanization)

Compound of 中華 (chūka, “Chinese”) + 蕎麦 (soba, “buckwheat”, used as a metonym for “buckwheat noodles”).

compound

Chinese noodles: ramen, mostly traditional ramen in Japan


しゃぶしゃぶ

[ɕa̠bɯ̟ɕa̠bɯ̟]

Onomatopoeic.
1. Describing the sound or appearance of lightly stirring or rinsing water.
2. Maybe from Chinese (涮羊肉), and the name comes from the way the meat is boiled and swam in the shabu shabu
First attested in 1963.

Nihon Kokugo Daijiten
Shabu-shabu
ja:しゃぶしゃぶ


胡麻塩

gomashio (a condiment made from ground toasted unhulled brown or black sesame seeds and salt)


胡麻油

胡麻油 (canonical)
goma abura (romanization)

[ɡo̞ma̠ːbɯ̟ɾa̠]


牛酪

ja-noun

牛(ぎゅう)酪(らく) • (gyūraku) ^(←ぎうらく (giuraku)?)

牛酪 (canonical)
gyūraku (romanization)
giuraku (romanization)
ぎうらく (hiragana historical)

[ɡʲɨːɾa̠kɯ̟]


焼売

焼売(しゅうまい) or 焼(シュウ)売(マイ) or 焼売(シューマイ) • (shūmai)

焼売 (canonical)
焼売 (canonical)
焼売 (canonical)
shūmai (romanization)

Borrowed from Cantonese 燒賣／烧卖 (siu1 maai2).


泡立てクリーム

泡立てクリーム (canonical)
awadatekurīmu (romanization)


シュニッツェル

[ɕɨɲ̟it̚t͡se̞ɾɯ̟]

Borrowed from German Schnitzel (“cutlet”)


カミツレ

Borrowed from Dutch kamille. ツ represented 促音 (sokuon) at a time when Japanese did not have an orthographical distinction between ツ and ッ, and a geminated r was (and still is) foreign to Japanese; hence a spelling pronunciation of kamitsure instead of kamirre.


貽貝

貽(い)貝(がい) or 貽貝(イガイ) • (igai) ^(←いがひ (igafi)?)

貽貝 (canonical)
貽貝 (canonical)
igai (romanization)
igafi (romanization)
いがひ (hiragana historical)

From Old Japanese; first attested in a mokkan excavated from the Former Naniwa Palace, 652 - 686, as man'yōgana form 伊加比 , apparently a half-calque of Middle Chinese 貽貝 (jɨ pɑiᴴ) with 貝(かい) (kai, “shell”). Some theories that describe the former part 貽(い) (i) as 異(い) (i, “different”) or 否(いな) (ina, “no”) in a sense of "different or uncommon type of shells" seem folk etymology.

Naniwa Nagara-Toyosaki Palace
man'yōgana
mokkan


帆立

帆立 (canonical)
帆立 (canonical)
hotate (romanization)

Mizuhopecten yessoensis
Mizuhopecten yessoensis#Translingual

(colloquial) Short for 帆立貝 (hotate-gai, “Yesso scallop, Mizuhopecten yessoensis”).


回鍋肉

回鍋肉(ホイコーロー) • (hoikōrō)

zh-l

回鍋肉／回锅肉 (huíguōròu)


コーンビーフ

ja-noun

コーンビーフ • (kōn bīfu)

[kõ̞ːmbʲiːɸɯ̟̊]

corned beef (a smoke cured and salted beef)


ミューズリー

ミューズリー • (myūzurī)

[mʲɨːzɨɾʲiː]


ポップコーン

[po̞p̚pɯ̟kõ̞ːɴ]

popcorn (a snack food made from corn kernels popped by dry heating)


豚カツ

豚(トン)カツ or 豚(とん)カツ or 豚(とん)カツ • (tonkatsu)

豚カツ (canonical)
豚カツ (canonical)
tonkatsu (romanization)

→ English: tonkatsu

→ Korean: 돈가스 (don'gaseu)

[tõ̞ŋka̠t͡sɨ̥]


鳥肉

[to̞ɾʲiɲ̟ikɯ̟]

meat of a bird, in particular meat of a chicken


黄鶏

黄鶏 (canonical)
kashiwa (romanization)
kasifa (romanization)
かしは (hiragana historical)

a Japanese breed of chicken with dark reddish-brown feathers


キムチ

→ English: kimuchi

Borrowing from Korean 김치 (gimchi).
Doublet of きみすい (kimisui).


ラード

ラード • (rādo)

Daijisen
Kōjien
Shinmura Izuru
ja:ラード
ja:松村明


ピザ

Borrowed from Italian pizza, appears to be a transliteration (based on the original Italian spelling) rather than a transcription (which is ピッツァ (pittsa), based on the Italian pronunciation).


肉食

肉(にく)食(しょく) or 肉(にく)食(じき) • (nikushoku or nikujiki)

肉食 (canonical)
肉食 (canonical)
nikushoku (romanization)
nikujiki (romanization)

[ɲ̟ikɯ̟̊ɕo̞kɯ̟]

1999 March 1, “人(ひと)喰(く)い植(しょく)物(ぶつ) [Man-Eating Plant]”, in Booster 1, Konami:

A carnivorous flower that swallows whole anyone who dares come near it deceived by its pretty look.

きれいな花と思わせ、近づく人をパクリと食べる、肉食の花。

Kirei na hana to omowase, chikazuku hito o pakuri to taberu, nikushoku no hana.


カップ麺

カップ麺 (canonical)
kappu men (romanization)

[ka̠p̚pɯ̟mẽ̞ɴ]

Compound of カップ (kappu, “cup”) + 麺 (men, “noodle”). First popularized in 1971 by Nissin Cup Noodles.

cup noodles, a kind of instant noodles sold as a single serving prepackaged in a disposable cup

Cup Noodles
Daijirin
Daijisen
ja:カップ麺
ja:松村明


エビフライ

[e̞bʲiɸɯ̟ɾa̠i]


マカロン

[ma̠ka̠ɾõ̞ɴ]


ミルフィーユ

[mʲiɾɯ̟ɸʲiːjɯ̟]

Borrowed from French mille-feuille (literally “thousand layers”).

bor+

mille-feuille, vanilla slice, Napoleon (a kind of layered pastry)

Daijirin Daijisen Mille-feuille ja:ミルフィーユ ja:松村明


冬菜

winter greens such as 水菜 (“mizuna”), 小松菜 (“komatsuna”), and 唐菜 (“tang cai”)


じゃがバター

じゃがいも (jagaimo, “potato”) + バター (batā, “butter”)


マーガリン

[ma̠ːɡa̠ɾʲĩɴ]

Borrowed from English margarine, from French margarine.

2014, 谷川ニコ [Nico Tanigawa], “喪60 [Fail 60]”, in 私がモテないのはどう考えてもお前らが悪い！ [No Matter How I Look at It, It's You Guys' Fault I'm Not Popular!], ガンガンONLINE [Gangan Online]:

じゃがバターってね あれほとんどマーガリンらしいよ

Jagabatā tte ne Are hotondo māgarin rashii yo


苦扁桃油

ja-noun

苦(く)扁(へん)桃(とう)油(ゆ) • (kuhentōyu) ^(←くへんたうゆ (kufentauyu)?)

苦扁桃油 (canonical)
kuhentōyu (romanization)
kufentauyu (romanization)
くへんたうゆ (hiragana historical)

[kɯ̟hẽ̞nto̞ːjɯ̟]


肉羹

肉(にく)羹(こう) • (nikukō) ^(←にくかう (nikukau)?)

肉羹 (canonical)
nikukō (romanization)
nikukau (romanization)
にくかう (hiragana historical)

[ɲ̟ikɯ̟ko̞ː]


肉羹

肉(にっ)羹(こう) • (nikkō) ^(←にくかう (nikukau)?)

肉羹 (canonical)
nikkō (romanization)
nikukau (romanization)
にくかう (hiragana historical)


トムヤムクン

[to̞mɯ̟ja̠mɯ̟kɯ̟̃ɴ]

Borrowed from Thai ต้มยำกุ้ง (dtôm-yam-gûng), from ต้มยำ (dtôm-yam, “tom yam”) + กุ้ง (gûng, “shrimp”).

tom yum goong (Thai-style spicy-and-sour shrimp soup)


ソムタム

som tam (Thai-style spicy green papaya salad)


プラーラー

プラーラー • (purārā)

[pɯ̟ɾa̠ːɾa̠ː]

pla ra (Thai/Lao-style fermented fish, sometimes with its sauce)


ラクサ

[ɾa̠kɯ̟̊sa̠]

laksa (a spicy stew from Indonesia or Malaysia)


銅鑼焼き

銅鑼焼き (canonical)
dorayaki (romanization)

English: dorayaki

Compound of 銅鑼 (dora, “gong”) + 焼き (yaki, “baking, roasting”, the 連用形 (ren'yōkei, “continuative or stem form”) of verb 焼く yaku, “to bake, to roast”), from the way the shape of the two cake pieces resembles a classical gong.

compound

dorayaki (a Japanese confection consisting of two sponge cake patties baked to resemble gongs, sandwiching a filling of sweet azuki bean paste)

Daijirin Daijisen Dorayaki ja:松村明 ja:銅鑼焼き

三笠饅頭

三笠饅頭 みかさまんじゅう


豚足

[tõ̞ɰ̃so̞kɯ̟]


豚脂

Synonym of ラード (rādo, “lard”) (fat from the abdomen of a pig)


豚汁

[tõ̞ɲ̟d͡ʑiɾɯ̟]


豚汁

[bɯ̟ta̠ʑiɾɯ̟]


焼き豚

char siu, a style of barbecue pork wherein the meat is trussed, marinated, skewered, and then roasted


肉饅

[ɲ̟ikɯ̟mã̠ɴ]


肉饅頭

ja-noun

肉(にく)饅(まん)頭(じゅう) • (nikumanjū) ^(←にくまんぢゆう (nikumandyuu)?)

肉饅頭 (canonical)
nikumanjū (romanization)
nikumandyuu (romanization)
にくまんぢゆう (hiragana historical)

[ɲ̟ikɯ̟mã̠ɲ̟d͡ʑɨː]


豚饅

[bɯ̟ta̠mã̠ɴ]


涼皮

涼皮(リャンピー) • (ryanpī)

zh-l

涼皮／凉皮 (liángpí)


キャンディーケイン

ja-noun

キャンディーケイン • (kyandī kein)

[kʲã̠ndʲiː kẽ̞ːɴ]

ja:キャンディーケイン


ホースラディッシュ

[ho̞ːsɨɾa̠dʲiɕːɨ]

西洋山葵

西洋山葵 せいようわさび

山葵大根

山葵大根 わさびだいこん


山葵大根

山葵大根 (canonical)
wasabidaikon (romanization)

Compound of 山葵 (wasabi, “wasabi”) + 大根 (daikon, “daikon”).


山山葵

山山葵 (canonical)
yamawasabi (romanization)

Compound of 山 (yama, “mountain”) + 山葵 (wasabi, “wasabi”).


チャンプルー

[t͡ɕã̠mpɯ̟ɾɯ̟ː]

Borrowed from Okinawan ちゃんぷるー, in turn from Indonesian campur (“to mix multiple things together”). First appears in Japanese texts from the mid-1960s.
Superficially similar, but probably not directly related, to adjective ちゃんぽん (chanpon, “mixed together”).


心太

心太 (canonical)
心太 (canonical)
tokoroten (romanization)

Edo period
Muromachi period
Tokoroten
ja:ところてん

/kokorobuto/ → /kokorotei/ → /kokoroten/ → /tokoroten/
Shift from kokorobuto (see below).
The shift from buto to tei was not a regular sound shift, but rather a reanalysis of the 太 kanji, switching out the kun'yomi for the on'yomi of tai, for which tei appears to be a variant. This shift appears to have happened during the Muromachi period. Kokorotei then became kokoroten, shifting again to tokoroten by the Edo period. The ten ending is likely influenced by the ten in 天草 (tengusa, “agar”), its main ingredient.

a Japanese noodle-like dish made from the agar of red algae

Synonym of 天草 (tengusa): a red algae of the family Gelidiaceae


心太

心太 (canonical)
kokorobuto (romanization)

Likely from Old Japanese, first attested in the Wamyō Ruijushō (938 CE).
Compound of 心(こころ) (kokoro, “heart → spirit”) + 太(ふと) (futo, “fat”). The futo changes to buto as an instance of rendaku (連濁)

ja-compound

(dated, possibly obsolete) Synonym of 天草 (tengusa): a red algae of the family Gelidiaceae

(dated, possibly obsolete) a Japanese noodle-like dish made from the agar of red algae such as Gelidium and Gracilaria

Synonym of 大根 (daikon): the Japanese radish


蛸焼き

Compound of 蛸 (tako, “octopus”) + 焼き (yaki, “baking, roasting”, the 連用形 (ren'yōkei, “continuative or stem form”) of verb 焼く yaku, “to bake, to roast”).


振り掛け

振り掛け (canonical)
furikake (romanization)

[ɸɯ̟ɾʲika̠ke̞]


山椒

ja-noun

山(さん)椒(しょう) or 山椒(サンショウ) • (sanshō) ^(←さんせう (sanseu)?)

山椒 (canonical)
山椒 (canonical)
sanshō (romanization)
sanseu (romanization)
さんせう (hiragana historical)
さんしょ (alternative hiragana)
サンショ (alternative hiragana katakana)
sansho (Rōmaji alternative hiragana)

⇒ English: sanshool

烏山椒

烏山椒 からすさんしょう


ティラミス

Borrowed from Italian tiramisù (literally “pick-me-up”).


プディング

[pɯ̟dʲĩŋɡɯ̟]

Borrowed from English pudding. Doublet of プリン.

pudding (dessert similar to custard or mousse, containing a starchy thickening agent)


魚香

ja-pos

魚香(ユーシャン) • (yūshan)

From Mandarin 魚香 /鱼香 (yúxiāng, literally “fish fragrance”).


卵焼き

卵焼き (canonical)
tamagoyaki (romanization)

Tamagoyaki, a Japanese omelette made from egg.


人肉

ja-noun

人(じん)肉(にく) or 人(にん)肉(にく) • (jinniku or ninniku)

人肉 (canonical)
人肉 (canonical)
jinniku (romanization)
ninniku (romanization)


魯肉飯

魯肉飯(ルーローハン) • (rūrōhan)

[ɾɯ̟ːɾo̞ːhã̠ɴ]

From Mandarin 魯肉飯／鲁肉饭 (lǔròufàn). Compare 炒飯(チャーハン) (chāhan).

zh-m

魯肉飯／鲁肉饭 (lǔròufàn)


プルコギ

[pɯ̟ɾɯ̟ko̞ɡʲi]


チャーハン

ja-noun

チャーハン • (chāhan)

[t͡ɕa̠ːhã̠ɴ]


宮保鶏丁

宮保鶏丁 (canonical)
Gonbao jīdin (romanization)

Borrowed from Mandarin 宮保雞丁 /宫保鸡丁 (Gōngbǎo jīdīng).


炒麺

ja-noun

炒麺(チャーメン) • (chāmen)

[t͡ɕa̠ːmẽ̞ɴ]


北京ダック

北京ダック (canonical)
Pekin dakku (romanization)


ビュッシュ・ド・ノエル

ビュッシュ・ド・^ノエル

[bʲɨɕːɨ do̞ no̞e̞ɾɯ̟]

ja:ビュッシュ・ド・ノエル


かにかま

かにかま (canonical)
カニカマ (canonical)
kanikama (romanization)

Shortened from 蟹蒲鉾(かにかまぼこ) (kani kamaboko).


メンマ

メンマ (canonical)
めんま (canonical)
menma (romanization)

pedia

メンマ on the Japanese Wikipedia.Wikipedia ʲᵃ

menma (bamboo shoots fermented in lactic acid)


タケノコ

タケノコ (canonical)
たけのこ (canonical)
takenoko (romanization)


牛丼

ja-noun

牛(ぎゅう)丼(どん) • (gyūdon) ^(←ぎうどん (giudon)?)

牛丼 (canonical)
gyūdon (romanization)
giudon (romanization)
ぎうどん (hiragana historical)

gyudon: a Japanese dish of rice topped with beef and onion simmered in a mildly sweet sauce


おこげ

Compound of 御 (o-, “honorific prefix”) + 焦げ (koge, “burnt”, from 焦げる (kogeru, “to be burned”)). The fag hag sense arises from analogy to burnt residue sticking to a お釜 (okama, “cooking pot; homosexual”).

prefix

from <i class="Jpan mention" lang="ja">焦げる</i> (kogeru, “to be burned”)


フォーチュン・クッキー

ja-noun

フォーチュン・クッキー • (fōchun kukkī)

ja:フォーチュン・クッキー


杏仁豆腐

杏仁豆腐 (canonical)
annin dōfu (romanization)

[ã̠ɲ̟ːin do̞ːɸɯ̟]

From 杏(あん)仁(にん) (annin, “apricot seed”) + 豆(とう)腐(ふ) (tōfu). The tōfu changes to dōfu as an instance of rendaku (連濁).


杏仁豆腐

杏仁豆腐 (canonical)
kyōnin dōfu (romanization)

[kʲo̞ːɲ̟in do̞ːɸɯ̟]


杏仁豆腐

杏仁豆腐 (canonical)
shinren dōfu (romanization)

[ɕĩn̺ɾe̞n do̞ːɸɯ̟]

From Mandarin 杏仁 (xìngrén) + Japanese 豆腐 (dōfu).


サムゲタン

[sa̠mɯ̟ɡe̞tã̠ɴ]

Borrowed from Korean 삼계탕(蔘鷄湯) (samgyetang, literally “chicken soup with ginseng”).

bor

samgyetang (Korean chicken soup with ginseng)


カクテルソース

[ka̠kɯ̟̊te̞ɾɯ̟ so̞ːsɨ]


コロッケ

→ English: korokke

Ultimately derived from French croquette.


アイスバー

ja-noun

アイスバー • (aisu bā)

アイスキャンディー アイスキャンディー#Japanese

Synonym of アイスキャンディー


リコッタ

Borrowed from Italian ricotta (literally “cooked again”), from Latin recocta.


玄米パン

玄米パン (canonical)
genmaipan (romanization)

[ɡẽ̞mːa̠ipã̠ɴ]

Compound of 玄米(げんまい) (genmai, “brown rice”) + パン (pan, “bread”).


発芽玄米

発芽玄米 (canonical)
hatsuga genmai (romanization)

[ha̠t͡sɨɡa̠ ɡẽ̞mːa̠i]

Compound of 発芽 (hatsuga, “sprouting”) + 玄米 (genmai, “brown rice”).


キャンディーバー

ja-noun

キャンディーバー • (kyandī bā)


ロリポップ

[ɾo̞ɾʲipo̞p̚pɯ̟]


パプリカ

From Hungarian paprika, from Serbo-Croatian pàprika, from pȁpar, from Proto-Slavic *pьpьrь, from Latin piper, from Ancient Greek πέπερι (péperi, “pepper”), from Indo-Aryan; compare Sanskrit पिप्पलि (pippali, “long pepper”).

cog

ja:パプリカ (曖昧さ回避)


ミネストローネ

Borrowed from Italian minestrone, from minestra (“soup”, ultimately from Latin ministrō) + -one (augmentative suffix).

suffix

ultimately from Latin <i class="Latn mention" lang="la">ministrō</i>

minestrone (thick Italian vegetable soup)


カルボナーラ

[ka̠ɾɯ̟bo̞na̠ːɾa̠]

From the Italian carbonara, shortening of alla carbonara (literally “in the manner of charcoal burners”, or “in the manner of the Carbonari”).


パニーニ

[pa̠ɲ̟iːɲ̟i]


唐菓子

ja-noun

唐(とう)菓(が)子(し) • (tōgashi) ^(←たうぐわし (taugwasi)?)

唐菓子 (canonical)
tōgashi (romanization)
taugwasi (romanization)
たうぐわし (hiragana historical)

唐 (tō, “Tang”) + 菓子 (kashi, “confectionery”)


唐果物

唐果物 (canonical)
karakudamono (romanization)

唐 (kara, “China”) + 果物 (kudamono, “fruit”)


バウムクーヘン

[ba̠ɯ̟mɯ̟kɯ̟ːhẽ̞ɴ]

Baumkuchen#Baumkuchen in Japan
ja:バウムクーヘン


桂皮

桂皮 (canonical)
keihi (romanization)
keifi (romanization)
けいひ (hiragana historical)

Cinnamomum cassia
Cinnamomum cassia#Translingual

(traditional Chinese medicine) dried bark of Cinnamomum cassia


コンテ

Clipping of コンティニュイティ, from English continuity


カスタードプディング

[ka̠sɨ̥ta̠ːdo̞ pɯ̟dʲĩŋɡɯ̟]


フライドチキン

[ɸɯ̟ɾa̠ido̞t͡ɕikʲĩɴ]


ピーナツバター

ピーナッツバター ピーナッツバター#Japanese

Alternative form of ピーナッツバター (pīnattsu batā, “peanut butter”)


飛竜頭

ja-noun

飛(ひ)竜(りゅう)頭(ず) • (hiryūzu) ^(←ひりゆうづ (firyuudu)?)

飛竜頭 (canonical)
hiryūzu (romanization)
firyuudu (romanization)
ひりゆうづ (hiragana historical)

Borrowed from Portuguese filhós (“fritters”), with the shift from /o/ to /u/ likely influenced by the common ryū reading of the 竜 character used in the spelling.
The kanji spelling, a compound of 飛竜 (hiryū, “flying dragon”) + 頭 (zu, “head”), is an example of ateji (当て字).
This reading may be rare in the Kansai region.

com

(Kantō) a kind of fritter made of equal parts regular rice flour and glutinous rice flour

(Kansai) Synonym of 雁擬き (ganmodoki): a type of fried tofu fritter made with vegetables, such as carrots, lotus roots and burdock


飛竜頭

ja-noun

飛(ひ)竜(りょう)頭(ず) • (hiryōzu) ^(←ひりようづ (firyoudu)?)

飛竜頭 (canonical)
hiryōzu (romanization)
firyoudu (romanization)
ひりようづ (hiragana historical)

Borrowed from Portuguese filhós (“fritters”). The zu in the Japanese may represent a shift from /s/ to /z/ influenced by the common zu reading of the 頭 character used in the spelling, or it may represent an original pronunciation of /z/ in the borrowing; see Portuguese_phonology on Wikipedia.Wikipedia
The kanji spelling, a compound of 飛竜 (hiryō, “flying dragon”) + 頭 (zu, “head”), is an example of ateji (当て字).
This reading appears to be more common in the Kansai region.


飛竜頭

Borrowed from Portuguese filhós (“fritters”). The rō reading of the 竜 character used in the spelling is 慣用音 (kan'yōon, “irregular but customary reading”).
The kanji spelling, a compound of 飛竜 (hiryō, “flying dragon”) + 頭 (zu, “head”), is an example of ateji (当て字).
This reading may be exclusive to the Kansai region.


雁擬き

雁擬き (canonical)
ganmodoki (romanization)

Compound of 雁 (gan, “wild goose”) + 擬き (modoki, “imitating”), from the way the flavor imitates that of goose meat.

ganmodoki: a type of fried tofu fritter made with vegetables, such as carrots, lotus roots and burdock

Daijirin
Daijisen
Kyōsuke Kindaichi
ja:松村明


和三盆

[β̞a̠sã̠mbõ̞ɴ]

wasanbon, a type of fine-grained Japanese sugar

pressed sugar tea-sweets in various seasonal shapes


飯粒

飯粒 (canonical)
meshitsubu (romanization)

something that is difficult to part with; something that gets in the way


飯粒

飯粒 (canonical)
ībo (romanization)
ifibo (romanization)
いひぼ (hiragana historical)


飯粒

ja-noun

飯(いい)粒(つぶ) • (ītsubu) ^(←いひつぶ (ifitubu)?)

飯粒 (canonical)
ītsubu (romanization)
ifitubu (romanization)
いひつぶ (hiragana historical)


飯粒

飯(はん)粒(りゅう) • (hanryū) ^(←はんりふ (fanrifu)?)

飯粒 (canonical)
hanryū (romanization)
fanrifu (romanization)
はんりふ (hiragana historical)


ペパロニ

Borrowed from English pepperoni, from Italian peperone.


饗宴

饗(きょう)宴(えん) • (kyōen) ^(←きやうえん (kyauen)?)

饗宴 (canonical)
kyōen (romanization)
kyauen (romanization)
きやうえん (hiragana historical)

饗宴

乱鴉の饗宴


供宴

供(きょう)宴(えん) • (kyōen) ^(←きようえん (kyouen)?)

供宴 (canonical)
kyōen (romanization)
kyouen (romanization)
きようえん (hiragana historical)

Alternative spelling of 饗宴 (“feast”) (meal)


ジェラート

ジェラート • (jerāto)

[d͡ʑe̞ɾa̠ːto̞]

Borrowed from Italian gelato (“ice cream”).


XO醤

XO醤 (canonical)
ekkusu-ō-jan (romanization)

[e̞k̚kɯ̟sɨo̞ːʑã̠ɴ]

Borrowed from Mandarin XO醬／XO酱 (àikèsī'ōujiàng), from Cantonese XO醬／XO酱, from English XO and Sinitic 醬／酱.


ジンジャーブレッド

ja:ジンジャーブレッド


アフタヌーンティー

アフタヌーンティー • (afutanūn tī)

[a̠ɸɯ̟̊ta̠nɯ̟ːn tʲiː]


ナンプラー

[nã̠mpɯ̟ɾa̠ː]


コーンフレーク

コーンフレーク • (kōn furēku)

[ko̞ːɰ̃ ɸɯ̟ɾe̞ːkɯ̟]


モモ

Borrowed from Tibetan མོག་མོག (mog mog), from Mandarin 饃饃 /馍馍 (mómo).

momo (type of dumpling in Tibetan and Nepali cuisine)


アイシング

icing (sweet glaze used for baked goods)


ランチドレッシング

[ɾã̠ɲ̟t͡ɕi do̞ɾe̞ɕːĩŋɡɯ̟]


サラダドレッシング

[sa̠ɾa̠da̠ do̞ɾe̞ɕːĩŋɡɯ̟]


甜麺醤

甜麺醤 (canonical)
tenmenjan (romanization)

[tẽ̞mːẽ̞ɲ̟d͡ʑã̠ɴ]

Borrowed from Mandarin 甜麵醬／甜面酱 (tiánmiànjiàng).


ヅケ

fish, usually tuna, marinated in soy sauce and saké.


ギー

Borrowed from English ghee, from Hindi घी (ghī), from Sanskrit घृत (ghṛtá).


グレービー

グレービー • (gurēbī)

[ɡɯ̟ɾe̞ːbʲiː]


ラング・ド・シャ

[ɾã̠ŋɡɯ̟ do̞ ɕa̠]


ザッハトルテ

From German Sachertorte, named after Austrian confectioner Franz Sacher (1816–1907) who invented it in 1832.


持ち帰り

ja-noun

持(も)ち帰(かえ)り • (mochikaeri) ^(←もちかへり (motikaferi)?)

持ち帰り (canonical)
mochikaeri (romanization)
motikaferi (romanization)
もちかへり (hiragana historical)

The 連(れん)用(よう)形(けい) (ren'yōkei, “stem or continuative form”) of the verb 持(も)ち帰(かえ)る (mochikaeru).


御田

→ English: oden

Chinese:

zh-l

熬點／熬点 (áodiǎn)

→ Mandarin: 熬點／熬点 (áodiǎn) (as used by Lawson)

好燉／好炖 (hǎodùn)

→ Mandarin: 好燉／好炖 (hǎodùn) (as used by 7-Eleven)

烏輪／乌轮 (o͘-lián)

→ Min Nan: 烏輪／乌轮 (o͘-lián)

黑輪／黑轮 (hēilún)

→ Mandarin: 黑輪／黑轮 (hēilún)

→ Indonesian: oden

→ Korean: 오뎅 (odeng) (see there for further descendants)

御(お) (o) + 田(でん) (den), the latter from 田楽(でんがく) (dengaku). Oden was originally called misodengaku, or simply dengaku.

oden (a Japanese one pot winter dish of varying ingredients).


つくね

連(れん)用(よう)形(けい) (ren'yōkei, “stem or continuative form”) of the verb 捏(つく)ねる (tsukuneru, “to knead”).

ja-etym-renyokei

tsukune (Japanese chicken or fish meatball)


チーズフォンデュ

[t͡ɕiːzɨ ɸõ̞ndʲɨ]


ハンバーグステーキ

[hã̠mba̠ːɡɯ̟ sɨ̥te̞ːkʲi]

ja:ハンバーグステーキ


ビーフステーキ

ja-noun

ビーフステーキ • (bīfusutēki)

[bʲiːɸɯ̟sɨ̥te̞ːkʲi]


すり身

→ English: surimi


エンチラーダ

Borrowed from Spanish enchilada f (literally “enchilied”).


茶漬け

chazuke (a Japanese dish made by pouring green tea, dashi, or hot water over cooked rice)


親子丼

ja-noun

親(おや)子(こ)丼(どん) or 親(おや)子(こ)丼(どんぶり) • (oyakodon or oyakodonburi)

親子丼 (canonical)
親子丼 (canonical)
oyakodon (romanization)
oyakodonburi (romanization)
どんぶり (hiragana)

From 親 (oya, “parent”) + 子 (ko, “child”) + 丼 (don, “one-bowl dish”). From having eggs (“child”) and chicken meat (“parent”) in the single-bowl food 丼(どんぶり) (donburi).

compound

oyakodon, a rice dish made with chicken and eggs


チャウダー

ja-noun

チャウダー • (chaudā)

[t͡ɕa̠ɯ̟da̠ː]


メープルシロップ

[me̞ːpɯ̟ɾɯ̟ ɕiɾo̞p̚pɯ̟]

From English maple syrup, influenced by シロップ (shiroppu, “syrup”).


チャーシューメン

チャーシューメン • (chāshūmen)

[t͡ɕa̠ːɕɨːmẽ̞ɴ]

Blend of チャーシュー (chāshū, “char siu”) + ラーメン (rāmen, “ramen”)

blend

2005 October 25, Lim Dall-young with Park Sung-woo, “ＦＡＴＥ.１ 遭遇・霊感 [Fate 1: Encounter–Inspiration]”, in [黒](BLACK)[神](GOD) [Black God], volume 1 (fiction), Tokyo: Square Enix, →ISBN, page 106:

620 yen… You can have char siu men for that much.

620円…チャーシューメンが食べられる金額だな

Roppyakunijū-en… Chāshūmen ga taberareru kingaku da na


マーマレード

ja-noun

マーマレード • (māmarēdo)


エスカルゴ

[e̞sɨ̥ka̠ɾɯ̟ɡo̞]

2005 April 25, Fujiko F. Fujio, “グルメテーブルかけ [Gourmet Tablecloth]”, in ドラえもん＋(プラス) [Doraemon+], volume 1 (fiction), Tokyo: Shogakukan, →ISBN, page 13:

かいてよ。

かいてよ。

かいてよ。


水餃子

水(すい)餃(ぎょう)子(ざ) or 水餃子(すいギョウザ) or 水餃子(すいギョーザ) • (suigyōza)

水餃子 (canonical)
水餃子 (canonical)
水餃子 (canonical)
suigyōza (romanization)

From 水(すい) (sui, “water”) + 餃(ぎょう)子(ざ) (gyōza, “gyoza”), probably formed under influence of Chinese 水餃／水饺 (shuǐjiǎo).


烏羽玉

Shift from 射干玉 (nubatama, ubatama), with the initial n- or m- dropping off.
The 烏羽 part, normally read as karasuba, literally “crow wings”, is compared to the color of the seed.

a Japanese sweet made with 求肥 (gyūhi) wrapped in red bean paste, and sprinkled with white sugar


マリネ

From French mariné (“marinated”, adjective).


グラノーラ

[ɡɯ̟ɾa̠no̞ːɾa̠]


蕗草

蕗 (ro, “giant butterbur”) + 草 (sō, “grass”)


ちんすこう

[t͡ɕĩɰ̃sɨko̞ː]

chinsuko, a traditional Okinawan baked sweet made from flour, sugar, and lard


タコライス

Wasei eigo (和製英語; pseudo-anglicism), derived from taco + rice.

pseudo-loan

taco rice (a yoshoku dish from Okinawa, mainly consisting of ground beef on a bed of rice)


垂れ

垂れ (canonical)
垂れ (canonical)
tare (romanization)

→ English: tare

From the 連用形 (ren'yōkei, “continuative or stem form”) of verb 垂れる (tareru, “to hang down; to drip down”).
First attested as a standalone noun from the mid-1700s.

sauce, gravy, dip, especially for roasted or grilled meat, fish, or vegetables


駅弁

→ English: ekiben

→ Korean: 에키벤 (ekiben)

desc

→ Mandarin: 鐵路便當 /铁路便当, 火車便當 /火车便当 (huǒchē biàndāng) (partial calque)

From 駅 (eki, “station”) + 弁当 (bentō, “boxed lunch”).

com

ekiben (bento sold at railroad stations)

(sex) ekiben; suspended congress (sex position which consists of one participant carrying the other while penetrating them)


暴飲暴食

暴飲暴食 (canonical)
bōinbōshoku (romanization)

[bo̞ːĩmbo̞ːɕo̞kɯ̟]

Yojijukugo (四字熟語), borrowed from Chinese 暴飲暴食 /暴饮暴食 (bàoyǐnbàoshí).

to eat and drink too much; to over-indulge in food and drink


菜種油

菜種油 (canonical)
nataneabura (romanization)

From 菜種(なたね) (natane, “rapeseed”) + 油(あぶら) (abura, “oil”).


蒲焼

2011, Masajirō Kojima, Kuishinbō, →ISBN:

根がうなぎ屋だし、ウナギの焼き方に一説持っているくらいだから、やっぱり蒲焼が食べてもらいたかろう。私自身も、大阪の蒲焼が食べて見たい。

Ne ga unagi-ya da shi, unagi no yaki kata ni issetsu motte iru kurai dakara, yappari kabayaki ga tabete morai takarō. Watashi jishin mo, ōsaka no kabayaki ga tabete mitai.

Since at root it is an eel shop, so they have an idea of how to grill eels, I suppose we should eat kabayaki after all. For me personally, I want to try Osaka kabayaki.

broiled eel, a dish of freshwater eel or similar fish broiled or grilled and coated with a sauce


餺飥

ja-noun

餺(ほう)飥(とう) • (hōtō)

音(おん)便(びん) (onbin) of earlier はくたく (hakutaku).

Hōtō, a noodle soup and traditional dish from Yamanashi


真塩

真塩 (canonical)
mashio (romanization)
masifo (romanization)
ましほ (hiragana historical)

From 真 (ma-, “pure, real, true”) + 塩 (shio, “salt”).


苺ジャム

苺ジャム (canonical)
ichigo jamu (romanization)

[it͡ɕiɡo̞ d͡ʑa̠mɯ̟]


焼肉

Compound of 焼き (yaki, 連(れん)用(よう)形(けい) (ren'yōkei, “stem or continuative form”) of the verb 焼(や)く (yaku, “to grill, fry”)) + 肉 (niku, “meat”).

compound

ガス焼肉器

grilled meat; meat, especially red meat, that has been grilled, broiled, or cooked with similar methods


焼き魚

焼き魚 (canonical)
yakizakana (romanization)

Compound of 焼き (yaki) + 魚 (sakana, “fish”). The former portion is the 連(れん)用(よう)形(けい) (ren'yōkei, “stem or continuative form”) of the verb 焼(や)く (yaku, “burn, grill”). The sakana changes to zakana as an instance of rendaku (連濁).

ja-etym-renyokei

焼き魚定食


青椒肉絲

ja-noun

青椒肉絲(チンジャオロース) • (chinjao rōsu)

青椒肉絲 (canonical)
chinjao rōsu (romanization)

[t͡ɕĩɲ̟d͡ʑa̠o̞ ɾo̞ːsɨ]

From Mandarin 青椒肉絲 /青椒肉丝 (qīngjiāo ròusī).


牡丹餅

牡丹餅 (canonical)
botamochi (romanization)

botamochi, a Japanese sweet made of glutinous rice and rice, coated in red bean paste


スクランブルエッグ

[sɨ̥kɯ̟ɾã̠mbɯ̟ɾɯ̟e̞ɡ̚ɡ̊ɯ̟]

ja:スクランブルエッグ


串焼き

串焼き (canonical)
kushiyaki (romanization)

→ English: kushiyaki

→ Korean: 쿠시야키 (kusiyaki)

→ Russian: кусия́ки (kusijáki)

Compound of 串(くし) (kushi, “skewer”) + 焼(や)き (yaki, 連(れん)用(よう)形(けい) (ren'yōkei, “stem or continuative form”) of the verb 焼(や)く (yaku, “grill, fry”)).

ja-compound

2017, Hiroshi Satake, Eigo de omotenashi, tachigui, tachinomi [Japanese hospitality in English, eating and drinking while standing], 2: 焼き鳥 Grilled meat on skewers:

こちらは日本で最も安い串焼き店のひとつです。串焼き１本は各70円ですが、にんにく串だけは100円です。 […] 鶏鳥を串で焼いたものは、焼き鳥とも言われており串焼きの一種です。

Kochira wa Nihon de mottomo yasui kushiyaki ten no hitotsu desu. Kushiyaki ippon wa kaku nanajū-en desu ga, ninniku kushi dake wa hyaku-en desu. […] Niwatori o kushi de yaita mono wa, yakitori to mo iwareteori kushiyaki no isshu desu.

This is one of the most inexpensive kushiyaki shops in Japan. Each skewer of grilled meat costs 70 yen, but a skewer of garlic only costs 100 yen. […] Grilled chicken on a skewer is also called yakitori, which is a type of kushiyaki as well.

kushiyaki, a dish consisting of pieces of meat, vegetables, or other food grilled on skewers, similar to shish kebab


串揚げ

Compound of 串 (kushi, “skewer”) + 揚げ (age, “fried”).

1987, Itsunori Inoue, Okayama Ajidokoro [Okayama tasty places], page 97:

山留—串揚げ […] 　昭和四十二年に誕生した、岡山で初めての串揚げの店。

Yamatome — kushiage […] Shōwa yonjūni-nen ni tanjō shita, Okayama de hajimete no kushiage no mise.

Yamatome — kushiage […] Opened in Showa 42 [1967], it was Okayama's first kushiage restaurant.

A dish consisting of pieces of food skewered and deep fried.


金団

A confection made from boiled, mashed sweet potatoes, mixed with sweetened chestnuts or sweetened beans.

a similar confection made with chestnuts and sugar


栗金団

栗金団 (canonical)
kurikinton (romanization)

2015 March 2, “‘Kurikinton’ to ieba, dotchi? [Which one is ‘kurikinton’?]”, in J-Town Net, archived from the original on 2016-12-29:

「栗金団」という漢字が当てられ、金の団子とか金の布団という意味がある。商売繁盛・金運・財運をもたらすとして、正月のおせち料理の定番である。

“Kurikinton” to iu kanji ga aterare, kin no dango toka kin no futon to iu imi ga aru. shōbaihanjō kin'un zaiun o motarasu to shite, shōgatsu no osechi ryōri no teiban dearu.

Written as “栗金団” (kurikinton), this word seems to mean “gold dumpling” or “gold quilt”. Associated with prosperity, wealth, and good fortune, it is a staple of New Year osechi cuisine.

A confection made from boiled, mashed sweet potatoes, mixed with sweetened chestnuts


チョンガクキムチ

chonggak kimchi: kimchi made from ponytail radish (chonggangmu, chonggak radish)


松風

a sweet made of baked wheat flour and sugar topped with sesame


御殻

御 (honorific prefix) + 殻 (kara, “leavings, chaff”)

affix

okara (edible byproduct of soy milk production)


ハニー

ja-noun

ハニー • (hanī)

Daijirin
Daijisen
Nihon Kokugo Daijiten
ja:松村明

Borrowed from English honey.
First cited to 1914.


萩の餅

萩の餅 (canonical)
hagi no mochi (romanization)


雑煮

雑煮 (canonical)
zōni (romanization)
zafuni (romanization)
ざふに (hiragana historical)

zōni (Japanese soup containing mochi rice cakes, often eaten on New Year's Day)


ドリア

Likely from French doria, a soup named for the Genoese House of Doria, or for the House of Doria directly.

a yoshoku dish made with rice, shrimp and béchamel sauce


角食

(regional, Hokkaidō) a loaf of bread which is square


宇治金時

宇(う)治(じ)金(きん)時(とき) • (uji kintoki) ^(←うぢきんとき (udikintoki)?)

宇治金時 (canonical)
uji kintoki (romanization)
udikintoki (romanization)
うぢきんとき (hiragana historical)

From its two main ingredients, 宇治茶 (Uji-cha, “tea grown in Uji, Kyoto”) + 金時小豆 (Kintoki azuki, “large red azuki bean cultivar”).

blend

shaved ice lightly flavored with matcha green tea and topped with boiled azuki beans


大豆肉

大豆肉 (canonical)
daizuniku (romanization)


笹かまぼこ

笹かまぼこ (canonical)
sasakamaboko (romanization)

From 笹 (sasa, “bamboo grass”) + 蒲鉾 (kamaboko, “fishcake”).

compound

a type of kamaboko that is made to look like a white bamboo leaf; a specialty of Sendai, Miyagi Prefecture


海南鶏飯

海南鶏飯 (canonical)
Kainan keihan (romanization)

zh-l

海南雞飯／海南鸡饭 (Hǎinán jīfàn)

Hainanese chicken rice
Hainanese chicken rice


竜田揚げ

竜田揚げ (canonical)
tatsuta-age (romanization)

meat or fish marinated in soy sauce and mirin, coated in potato starch, then deep fried


グルテンミート

[ɡɯ̟ɾɯ̟tẽ̞mʲːiːto̞]

Wasei eigo (和製英語; pseudo-anglicism), derived from gluten + meat.


ラグー

ja-noun

ラグー • (ragū)


ファルファーレ

ファルファーレ • (farufāre)


ズィーティ

ズィーティ • (zīti)

Borrowed from Italian ziti, plural of zito, from a Southern (Neapolitan or Sicilian) word likely from Vulgar Latin pittitus (“small, worthless”), originally denoting a young boy or girl.


カペッリーニ

[ka̠pe̞ɾ̚ʲɾʲiːɲ̟i]


コンキリエ

[kõ̞ŋʲkʲiɾʲie̞]


タリアテッレ

[ta̠ɾʲia̠te̞ɾ̚ɾe̞]

Borrowed from Italian tagliatelle, from tagliare (“to cut”).


タリエリーニ

[ta̠ɾʲie̞ɾʲiːɲ̟i]

Borrowed from Italian taglierini, from tagliare (“to cut”).

taglierini, tagliolini (pasta thinner than tagliatelle)


トルテリーニ

[to̞ɾɯ̟te̞ɾʲiːɲ̟i]


トルテッローニ

[to̞ɾɯ̟te̞ɾ̚ɾo̞ːɲ̟i]


ニョッキ

[ɲ̟o̞k̚ʲkʲi]


パッパルデッレ

[pa̠p̚pa̠ɾɯ̟de̞ɾ̚ɾe̞]


フェットゥチーネ

[ɸe̞t̚tɯ̟t͡ɕiːne̞]


ショートケーキ

ja-noun

ショートケーキ • (shōtokēki)


アヴゴレモノ

Borrowed from Greek αυγολέμονο (avgolémono).


オリーボーレン

オリーボーレン • (orībōren)


オーリボル

オリーボーレン オリーボーレン#Japanese

Alternative form of オリーボーレン (orībōren, “oliebol”)


オリーボル

オリーボーレン オリーボーレン#Japanese


オリボール

オリーボーレン オリーボーレン#Japanese


オリボーレン

オリーボーレン オリーボーレン#Japanese


オリボルン

オリーボーレン オリーボーレン#Japanese


クーヘン

クーヘン • (kūhen)

Borrowed from German Kuchen. Doublet of キッシュ (kisshu).


ガトー

ガトー • (gatō)


サガナキ

Borrowed from Greek σαγανάκι (saganáki).


ザジキ

Borrowed from Greek τζατζίκι (tzatzíki).


サフラン

Crocus sativus
Crocus sativus#Translingual


大学芋

大学芋 (canonical)
daigakuimo (romanization)

From 大学 (daigaku, “university”) + 芋 (imo, “(sweet) potato”), apparently in reference to its historical popularity as a cheap snack for university students in Tokyo.


辻占煎餅

ja-noun

辻(つじ)占(うら)煎(せん)餅(べい) • (tsujiura senbei)

辻占煎餅 (canonical)
tsujiura senbei (romanization)

[t͡sɨʑiɯ̟ɾa̠ sẽ̞mbe̞ː]

From 辻占(つじうら) (tsujiura) + 煎餅(せんべい) (senbei).


ハツ

Corrupted from English hearts. Doublet of ハート (hāto, transliteration of English heart).

doublet

a heart of an animal used as a foodstuff


スターアニス

From English star anise. Composed from スター (sutā, “star”) and アニス (anisu, “anise”).

Illicium verum
Illicium verum#Translingual

star anise, dried fruit of Illicium verum


焼き芋

→ Chinese: 阿奇毛 (āqímáo) (Taiwan)


丁子

ja-noun

丁(ちょう)子(じ) or 丁子(チョウジ) • (chōji)

丁子 (canonical)
丁子 (canonical)
chōji (romanization)

Syzygium aromaticum
Syzygium aromaticum#Translingual


ホットク

hotteok (type of filled pancake, popular as street food in South Korea)


げきから

げきから (canonical)
げきカラ (canonical)
gekikara (romanization)


ダックワーズ

[da̠k̚kɯ̟β̞a̠ːzɨ]


ずんだもち

mochi with zunda filling, a specialty of the Tōhoku region


ロールケーキ

ロールケーキ • (rōrukēki)


コチュジャン

[ko̞t͡ɕɨʑã̠ɴ]

唐辛子味噌

唐辛子味噌 とうがらしみそ


飴玉

From 飴(あめ) (ame, “candy”) + 玉(たま) (tama, “ball”). The tama changes to dama as an instance of rendaku (連濁).


鮟肝

→ English: ankimo

[ã̠ŋʲkʲimo̞]

Holonym: 鮟鱇 (ankō)

ja:海のフォアグラ#アンコウの肝


和牛

和牛 (canonical)
wagyū (romanization)
wagiu (romanization)
わぎう (hiragana historical)

2019 May 12, “Chūgoku ‘wagyū bokujō’, kisha no hōmon ni piripiri ‘nani shi ni kita’ [China ‘wagyu ranch’ on edge during reporter’s visit: ‘what did you come here for?’]”, in Asahi Shimbun:

Osaka Prefectural Police have arrested men allegedly involved in transporting wagyu embryos to China illegally as well as a stock farmer who allegedly supplied the fertilized eggs.

和牛の受精卵などを中国へ不正に持ち出そうとしたとして、運搬に関わったとされる男性らや受精卵を提供したとされる畜産農家が大阪府警に逮捕される事件があった。

Wagyū no juseiran nado o Chūgoku e fusei ni mochidasō to shita to shite, unpan ni kakawatta to sareru dansei-ra ya juseiran o teikyō shita to sareru chikusan nōka ga Ōsaka fukei ni taiho sareru jiken ga atta.

wagyu (Japanese breeds of cattle prone to high fat production)


にもの

nimono (romanization)
にもの (hiragana historical)

→ English: nimono

From 煮(に) (ni, “連(れん)用(よう)形(けい) (ren'yōkei, “stem or continuative form”) of the verb 煮(に)る (niru).”) + 物(もの) (mono).