ナゲット

From English nugget. Compare チキン・ナゲット (chikin nagetto, “chicken nugget”).

ja-r

1997, Saito Takako, Sanbyaku rokujū-roku nichi tanjō seki no hon [Book of 366 birthday stones], page 213:

Gold itself as a gold nugget may be a symbolically meaningful gift.

金そのもののゴールド・ナゲットは象徴的なプレゼントといえるかもしれません。

Kin sono mono no gōrudo nagetto wa shōchōteki na purezento toieru kamoshiremasen.

a small piece of precious metal, (especially) a gold nugget

2014, Miyazawa Mari, Miyazawa Mari no waku-waku oe-kaiki obentō [Mari Miyazawa’s exciting picture box lunches], page 79:

Just put it in as it is for a very cute heart-shaped nugget, but with a little arranging it becomes a one-of-a-kind box lunch!

そのまま入れてもとってもかわいい星型ナゲットですが、ちょっとアレンジすると、世界にひとつだけのお弁当に変身です!

Sono mama irete mo tottemo kawaii hoshigata nagetto desu ga, chotto arenji suru to, sekai ni hitotsu dake no o-bentō ni henshin desu!

a small piece of meat or other food, (especially) a chicken nugget


かきあげ

kakiage (romanization)
かきあげ (hiragana historical)

→ English: kakiage


とりがら

とりがら (canonical)
とりガラ (canonical)
torigara (romanization)

[to̞ɾʲiɡa̠ɾa̠]


きぬごしどうふ

ja-noun

きぬごしどうふ • (kinugoshi-dōfu) ^(←きぬごしどうふ (kinugosi-doufu)?)

kinugoshi-dōfu (romanization)
kinugosi-doufu (romanization)
きぬごしどうふ (hiragana historical)

[kʲinɯ̟ɡo̞ɕido̞ːɸɯ̟]

From 絹漉(きぬご)し (kinugoshi) + 豆腐(とうふ) (tōfu). The tōfu changes to dōfu as an instance of rendaku (連濁).

ja:豆腐#豆腐の一般的な分類


冷やし中華

冷(ひ)やし中(ちゅう)華(か) • (hiyashi Chūka) ^(←ひやしちゆうくわ (fyasi tyuukwa)?)

冷やし中華 (canonical)
hiyashi Chūka (romanization)
fyasi tyuukwa (romanization)
ひやしちゆうくわ (hiragana historical)

From 冷(ひ)やし (hiyashi, 連(れん)用(よう)形(けい) (ren'yōkei, “stem or continuative form”) of the verb 冷(ひ)やす (hiyasu, “to chill”)) + 中(ちゅう)華(か) (Chūka, “China, as in 中(ちゅう)華(か)料(りょう)理(り) (Chūka ryōri, “Chinese food”)”).

ja-r

^ちゅう%か %りょう%り

ja-compound

冷やし中華はじめました

Hiyashi Chūka now on the menu! (stock phrase in popular culture used with the annual return of the dish to establishments)

hiyashi Chūka, a dish of chilled ramen noodles and an assortment of sides


南無阿弥豆腐

ja-pos

南(な)無(む)阿(お)弥(み)豆(どう)腐(ふ) • (Namu Omidōfu)

南無阿弥豆腐 (canonical)
Namu Omidōfu (romanization)

Blend of 南無阿弥陀仏 (Namu Amidabutsu, “Namo Amitābhāya”) + 豆腐 (tōfu), from the fact that Buddhist monks eat a lot of tofu and the way the phrase Namu Amidabutsu can be misheard.

blend

南無阿弥陀仏 南無阿弥陀仏#Japanese

(Buddhism, humorous) Synonym of 南無阿弥陀仏 (Namu Amidabutsu, “Namo Amitābhāya”)


膳司

(history) a 律令 (ritsuryō) position in the 後宮 (Kōkyū, “Seraglio”) that manages food


膳司

ja-pos

^かしわで の ^つかさ

膳司 (canonical)
Kashiwade no Tsukasa (romanization)

膳 (“cook”) + の (genitive marker) + 司 (“position”)


大炊

ja-noun

大(おお)炊(い) • (ōi)

From 大飯 (ōī, literally “great (rice) meal”).


大炊寮

ja-pos

大(おお)炊(い)寮(りょう) • (Ōiryō)

大炊 (ōi, “great meal”) + 寮 (ryō, “position”)

af

(history, government) a 律令 (ritsuryō) position under the 宮内省 (Kunaishō, “Ministry of the Imperial Household”), responsible for collecting rice and paying it to officials


大炊寮

大炊 (ōi, “great meal”) + 寮 (tsukasa, “position”)


大炊寮

大炊寮 (canonical)
Ōi no Tsukasa (romanization)

大炊 (ōi, “great meal”) + の (no, genitive marker) + 寮 (tsukasa, “position”)


よだれとり

よだれとり (canonical)
よだれどり (canonical)
yodaretori (romanization)

よだれ (yodare) + 鶏(どり) (dori), calque from Chinese 口水雞／口水鸡 (kǒushuǐjī).

zh-l

口水雞／口水鸡 (kǒushuǐjī)


ちらがー

ja-noun

ちらがー or チラガー • (chiragā)

ちらがー (canonical)
チラガー (canonical)
chiragā (romanization)

[t͡ɕiɾa̠ɡa̠ː]

From Okinawan ちらがー (chiragā), cognate to Japanese つら (tsura, “face”) + Japanese かわ (kawa, “skin”).


オニオングラタンスープ

オニオン グラタン スープ

Calque of French soupe à l’oignon gratinée (“onion soup au gratin”); literally "onion gratin soup".


天津飯

天津飯 (canonical)
Tenshinhan (romanization)

[tẽ̞ɰ̃ɕĩɰ̃hã̠ɴ]

Compound of 天津(てんしん) (Tenshin, “Tianjin”) + 飯(はん) (han, “cooked rice”).


おこわ

okowa (romanization)
okofa (romanization)
おこは (hiragana historical)


赤飯

ja-noun

赤(せき)飯(はん) • (sekihan) ^(←せきはん (sekifan)?)

赤飯 (canonical)
sekihan (romanization)
sekifan (romanization)
せきはん (hiragana historical)


赤飯

赤(あか)飯(まんま) • (akamanma) ^(←あかまんま (akamanma)?)

赤飯 (canonical)
akamanma (romanization)
あかまんま (hiragana historical)


チャプチェ

[t͡ɕa̠pɯ̟t͡ɕe̞]


桜肉

桜肉 (canonical)
sakuraniku (romanization)

[sa̠kɯ̟ɾa̠ɲ̟ikɯ̟]

Several theories exist:
* A codeword used in the Edo period, during parts of which meat was banned or considered taboo. 桜 (sakura, “cherry”) was used on its own to substitute the entire name 馬肉 (baniku), possibly later developing into the current form with 肉 (niku) attached. Pork was also referred to as 牡丹 (botan, “peony”) and deer as 紅葉 (momiji, “red leaves”), which appears to accord with this origin.
* Horse meat purportedly tastes better around the same time that cherry trees blossom (spring); after winter, for which the horse accumulates fat reserves to keep warm, the horse will remain fattened and as a result taste considerably better, becoming associated with the cherry blossoms of the same season.
* Horse meat resembles cherry blossoms in color.
* Conflation with 佐倉 (Sakura), a city close to Edo known for its horse ranches.


ビャンビャン麺

ビャンビャン麺 (canonical)
byanbyan-men (romanization)

[bʲã̠mbʲã̠mːẽ̞ɴ]


ロールキャベツ

[ɾo̞ːɾɯ̟ kʲa̠be̞t͡sɨ]

Wasei eigo (和製英語; pseudo-anglicism), derived from roll + cabbage


油淋鶏

ja-noun

油淋鶏(ユーリンチー) • (yūrinchī)

[jɯ̟ːɾʲĩɲ̟t͡ɕiː]


おはぎ

ohagi (romanization)
ofagi (romanization)
おはぎ (hiragana historical)


マイルド

ja-adj

マイルド • (mairudo) -na (adnominal マイルドな (mairudo na), adverbial マイルドに (mairudo ni))

mairudo (romanization)
マイルドな (adnominal)
マイルドに (adverbial)
マイルドだろ (imperfective stem)
mairudo daro (imperfective stem)
マイルドで (continuative stem)
mairudo de (continuative stem)
マイルドだ (stem terminative)
mairudo da (stem terminative)
マイルドな (attributive stem)
mairudo na (attributive stem)
マイルドなら (hypothetical stem)
mairudo nara (hypothetical stem)
マイルドであれ (imperative stem)
mairudo de are (imperative stem)
マイルドではない (informal negative)
マイルドじゃない (informal negative)
mairudo de wa nai (informal negative)
mairudo ja nai (informal negative)
マイルドだった (informal past)
mairudo datta (informal past)
マイルドではなかった (informal negative past)
マイルドじゃなかった (informal negative past)
mairudo de wa nakatta (informal negative past)
mairudo ja nakatta (informal negative past)
マイルドです (formal)
mairudo desu (formal)
マイルドではありません (formal negative)
マイルドじゃありません (formal negative)
mairudo de wa arimasen (formal negative)
mairudo ja arimasen (formal negative)
マイルドでした (formal past)
mairudo deshita (formal past)
マイルドではありませんでした (formal negative past)
マイルドじゃありませんでした (formal negative past)
mairudo de wa arimasen deshita (formal negative past)
mairudo ja arimasen deshita (formal negative past)
マイルドで (conjunctive)
mairudo de (conjunctive)
マイルドなら（ば） (conditional)
mairudo nara (ba) (conditional)
マイルドだったら (conditional past)
mairudo dattara (conditional past)
マイルドだろう (volitional)
mairudo darō (volitional)
マイルドに (adverbial)
mairudo ni (adverbial)
マイルドさ (noun-from-adj)
mairudosa (noun-from-adj)

ja-adj-infl

マイルド

. で は ありません でした

. じゃ ありません でした

酸味がマイルドに


準チョコレート

準チョコレート (canonical)
jun-chokorēto (romanization)

[d͡ʑɨ̃ɲ̟t͡ɕo̞ko̞ɾe̞ːto̞]

chocolate with lower cacao content than "standard" chocolate

ja:チョコレート#チョコレートの規格


ねりてん

neriten (romanization)
ねりてん (hiragana historical)

[ne̞ɾʲitẽ̞ɴ]

From 練(ね)り (neri, 連(れん)用(よう)形(けい) (ren'yōkei, “stem or continuative form”) of the verb 練(ね)る (neru).) and 天(てん)ぷら (tenpura, “tempura”).


鱈子

鱈子 (canonical)
鱈子 (canonical)
tarako (romanization)

→ English: tarako

From 鱈(たら) (tara, “cod”) + 子(こ) (ko, “child”).


シュクメルリ

[ɕɨkɯ̟me̞ɾɯ̟ɾʲi]

shkmeruli (Georgian dish, popular in Japan in 2020)


鱶鰭

[ɸɯ̟ka̠çiɾe̞]

From 鱶(ふか) (fuka, “shark”) + 鰭(ひれ) (hire, “fin”).


治部煮

[d͡ʑibɯ̟ɲ̟i]

Compound of じぶ (jibu, uncertain) + 煮 (ni, “boil, simmer”, the 連用形 (ren'yōkei, “continuative or stem form”) of verb 煮る (niru, “to boil or simmer something”)). The use of the kanji 治部 to spell the jibu portion is an example of ateji (当て字).
There are various theories regarding the derivation of the initial jibu element. Some of these include:
* Proposed by 岡部治部右衛門 (Okabe Jibuuemon), an official serving under 豊臣秀吉 (Toyotomi Hideyoshi) in the 1590s as the 兵粮奉行 (hyōrō bugyō, “quartermaster”).
* From the name of 渋温泉 (Shibu Onsen)
** Seems unlikely, due to the 250km distance between Shibu Onsen in Nagano Prefecture and Kanazawa in Ishikawa Prefecture where this dish is most prevalent.
* From onomatopoeia, where じぶじぶ (jibujibu) is imitative of the simmering broth.
* From or influenced by a Chinese origin, possibly 熟鳧 (MC dzyuwk bju, literally “cooked, done + duck”).

ltc-l

2010, Kanaya Shunichiro, Eki-ben to rekishi o tanoshimu tabi [Travel to enjoy box-lunches and history], page 81:

In the top row is a local dish called jibu-ni. Jibu-ni consists of chicken or duck meat dredged in flour and simmered with seasonal vegetables or seitan, and thickened with flour

上段には郷土料理である治部煮がはいっております。治部煮とは、小麦粉をまぶした鶏肉や鴨肉を季節の野菜やすだれ麩と煮あわせて、小麦粉でとろみをつけた料理

Jōdan ni wa kyōdo ryōri dearu jibuni ga haitte-orimasu. Jibuni to wa, komugiko o mabushita toriniku ya kamoniku o kisetsu no yasai ya sudarefu to ni awasete, komugiko de toromi o tsuketa ryōri

(regional, Ishikawa prefecture) a stew consisting of duck meat simmered in broth with vegetables

Daijisen#Online_search_engines
Ishikawa Prefecture
Jibu-ni
Nagano Prefecture
Nihon Kokugo Daijiten
Toyotomi Hideyoshi
ja:治部煮
ja:豊臣秀吉


すだれ麩

すだれ麩 (canonical)
sudarefu (romanization)

[sɨda̠ɾe̞ɸɯ̟]

Superficially composed of すだれ (sudare, “bamboo mat”) and 麩(ふ) (fu, “wheat gluten”). Attested from at least the 19th century.

Jibu-ni consists of chicken or duck meat dredged in flour and simmered with seasonal vegetables or thin seitan, and thickened with flour

治部煮とは、小麦粉をまぶした鶏肉や鴨肉を季節の野菜やすだれ麩と煮あわせて、小麦粉でとろみをつけた料理

Jibuni to wa, komugiko o mabushita toriniku ya kamoniku o kisetsu no yasai ya sudarefu to ni awasete, komugiko de toromi o tsuketa ryōri

a type of wheat gluten foodstuff fashioned into narrow strands


チャプスイ

[t͡ɕa̠pɯ̟̊ sɨi]


塩焼き

ja-noun

塩(しお)焼(や)き • (shioyaki) ^(←しほやき (sifoyaki)?)

塩焼き (canonical)
shioyaki (romanization)
sifoyaki (romanization)
しほやき (hiragana historical)

→ English: shioyaki


芙蓉蟹

芙蓉蟹(フーヨーハイ) • (fūyōhai)

[ɸɯ̟ːjo̞ːha̠i]


タッリャテッレ

[ta̠ɾ̚ʲɾʲa̠te̞ɾ̚ɾe̞]

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

タリアテッレ タリアテッレ#Japanese

Alternative form of タリアテッレ (tariaterre, “tagliatelle”)


タッギャテッレ

[ta̠ɡ̚ʲɡ̊ʲa̠te̞ɾ̚ɾe̞]

タリアテッレ タリアテッレ#Japanese


グラブジャムン

From Hindi गुलाब जामुन (gulāb jāmun), from गुलाब (gulāb, “rosewater”), in turn from Classical Persian گلاب (gulāb), from گل (gul, “rose”) + آب (āb, “water”), and जामुन (jāmun, “jambul”).


クイッティアオ

From Khmer គុយទាវ (kuy tiəw) or Thai ก๋วยเตี๋ยว (gǔai-dtǐao), from Teochew 粿條 /粿条 (guê2 diao5).


バーミー

バーミー • (bāmī)

From Thai บะหมี่ (bà-mìi), from Hokkien 肉麵 /肉面 (bah-mī).


てんつゆ

tentsuyu (romanization)
tentuyu (romanization)
てんつゆ (hiragana historical)


えびチリ

えびチリ (canonical)
エビチリ (canonical)
ebichiri (romanization)

stir-fried shrimp in chili sauce, a Chinese dish


鰹節

鰹(かつお)節(ぶし) • (katsuobushi) ^(←かつをぶし (katwobusi)?)

鰹節 (canonical)
katsuobushi (romanization)
katwobusi (romanization)
かつをぶし (hiragana historical)

→ English: katsuobushi

→ Korean: 가쓰오부시 (gasseuobusi)

From 鰹(かつお) (katsuo, “skipjack tuna”) + 節(ふし) (fushi, “part, section”). The fushi changes to bushi as an instance of rendaku (連濁).

ja-compound

katsuobushi (dried, fermented, and smoked skipjack tuna)


したつづみ

ja-noun

したつづみ • (shitatsuzumi) ^(←したつづみ (sitatudumi)?)

shitatsuzumi (romanization)
sitatudumi (romanization)
したつづみ (hiragana historical)

From 舌(した) (shita, “tongue”) + 鼓(つづみ) (tsuzumi, “drum”).

ja-compound

clicking one's tongue in satisfaction with a good meal


したつづみをうつ

ja-verb

したつづみをうつ • (shitatsuzumi o utsu) godan (stem したつづみをうち (shitatsuzumi o uchi), past したつづみをうった (shitatsuzumi o utta))

shitatsuzumi o utsu (romanization)
したつづみをうち (stem)
したつづみをうった (past)
したつづみをうた
shitatsuzumi o uta
したつづみをうち
shitatsuzumi o uchi
したつづみをうつ
shitatsuzumi o utsu
したつづみをうて
shitatsuzumi o ute
したつづみをうたれる (passive)
shitatsuzumi o utareru (passive)
したつづみをうたせる (causative)
したつづみをうたす (causative)
shitatsuzumi o utaseru (causative)
shitatsuzumi o utasu (causative)
したつづみをうてる (potential)
shitatsuzumi o uteru (potential)
したつづみをうとう (volitional)
shitatsuzumi o utō (volitional)
したつづみをうたない (negative)
shitatsuzumi o utanai (negative)
したつづみをうたず (continuative negative)
shitatsuzumi o utazu (continuative negative)
したつづみをうちます (formal)
shitatsuzumi o uchimasu (formal)
したつづみをうった (perfective)
shitatsuzumi o utta (perfective)
したつづみをうって (conjunctive)
shitatsuzumi o utte (conjunctive)
したつづみをうてば (conditional hypothetical)
shitatsuzumi o uteba (conditional hypothetical)

to click one's tongue in satisfaction with a good meal; or, (in general) to enjoy a good meal


サラダチキン

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


ブルー・ドーヴェルニュ

ja-noun

ブルー・ドーヴェルニュ • (burū dōverunyu)


レープクーヘン

レープクーヘン • (rēpukūhen)


ポタージュ

ポタージュ • (potāju)


七草粥

七草粥 (canonical)
nanakusagayu (romanization)

From 七草(ななくさ) (nanakusa, “seven herb”) + 粥(かゆ) (kayu, “rice porridge”). The kayu changes to gayu as an instance of rendaku (連濁).

ja-compound

七草の節句 七草の節句#Japanese

congee traditionally served on January 7th (七草の節句), made with the 春の七草 (“seven herbs of spring”)


晩餉

ja-noun

晩(ばん)餉(しょう) • (banshō) ^(←ばんしやう (bansyau)?)

晩餉 (canonical)
banshō (romanization)
bansyau (romanization)
ばんしやう (hiragana historical)


くろパン

[kɯ̟ɾo̞pã̠ɴ]

From 黒(くろ) (kuro, “black”) + パン (pan, “bread”).


ふくろめん

ja-noun

ふくろめん • (fukuromen) ^(←ふくろめん (fukuromen)?)

fukuromen (romanization)
ふくろめん (hiragana historical)

[ɸɯ̟kɯ̟ɾo̞mẽ̞ɴ]

instant noodles that are packaged in a plastic packet


アジアーゴ

ja-pos

アジアーゴ • (Ajiāgo)


モンブラン

[mo̞m bɯ̟ɾã̠ɴ]


なまもの

namamono (romanization)
なまもの (hiragana historical)


ウインナー

ja-noun

ウインナー • (uinnā)

たこさんウインナー


たこウインナー

たこウインナー or タコウインナー • (tako uinnā)

たこウインナー (canonical)
タコウインナー (canonical)
tako uinnā (romanization)

[ta̠ko̞ ɯ̟ĩnːa̠ː]

octopus sausage (wiener sausage with cuts in the base that cause the sausage to curl when cooked, resembling an octopus' limbs)


たこさんウインナー

たこさんウインナー or タコさんウインナー • (tako-san uinnā)

たこさんウインナー (canonical)
タコさんウインナー (canonical)
tako-san uinnā (romanization)

[ta̠ko̞sa̠ɰ̃ ɯ̟ĩnːa̠ː]

ja:たこさんウィンナー


タッカルビ

チーズタッカルビ


花林糖

花(か)林(りん)糖(とう) • (karintō) ^(←くわりんたう (kwarintau)?)

花林糖 (canonical)
karintō (romanization)
kwarintau (romanization)
くわりんたう (hiragana historical)

a deep fried snack made of yeasted brown sugar dough


チョレギ

[t͡ɕo̞ɾe̞ɡʲi]

チョレギサラダ


タンドリーチキン

[tã̠ndo̞ɾʲiː t͡ɕikʲĩɴ]

From English tandoori chicken, ultimately from Hindi तन्दूरी (tandūrī) + chicken.


ロース

ロース • (rōsu)

Clipping of ロースト (rōsuto), from English roast.


なまにく

namaniku (romanization)
なまにく (hiragana historical)


サムギョプサル

[sa̠mɯ̟ɡʲo̞pɯ̟sa̠ɾɯ̟]

Borrowed from Korean 삼(三)겹살 (samgyeopsal).


豆板醤

ja-noun

豆板醤(トウバンジャン) • (tōbanjan)

→ English: tobanjan

[to̞ːbã̠ɲ̟d͡ʑã̠ɴ]

Borrowed from Mandarin 豆瓣醬／豆瓣酱 (dòubànjiàng).

zh-m

豆瓣醬／豆瓣酱 (dòubànjiàng)


ストロープワッフル

[sɨto̞ɾo̞ːpɯ̟β̞a̠ɸːɯ̟ɾɯ̟]


肉じゃが

肉じゃが (canonical)
nikujaga (romanization)

→ English: nikujaga

[ɲ̟ikɯ̟ʑa̠ɡa̠]

From 肉(にく) (niku, “meat”) and じゃがいも (jagaimo, “potato”).

nikujaga (Japanese stewed meat and potato dish)


かちぐり

kachiguri (romanization)
katiguri (romanization)
かちぐり (hiragana historical)

[ka̠t͡ɕiɡɯ̟ɾʲi]

From 搗(か)ち (kachi, “連(れん)用(よう)形(けい) (ren'yōkei, “stem or continuative form”) of the verb 搗(か)つ (katsu).”) + 栗(くり) (kuri). The kuri changes to guri as an instance of rendaku (連濁).


ブリオッシュ

[bɯ̟ɾʲio̞ɕːɨ]


麦飯

rice cooked with barley and/or highland barley


アヒージョ

ja-noun

アヒージョ • (ahījo)


チュロス

Borrowed from Spanish churros (noun plural). Compare Japanese タコス (takosu, “taco”).


にたまご

nitamago (romanization)
にたまご (hiragana historical)

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).”) + 卵(たまご) (tamago).


桃山

a kind of wagashi Japanese confection, consisting of white bean paste, sugar, egg, and flour combined into a dough and baked


かきピー

From 柿(かき)の種(たね) (kaki no tane) and ピーナッツ (pīnattsu).

snack mix of kaki no tane (柿の種) and peanuts


ほしいも

hoshiimo (romanization)
fosiimo (romanization)
ほしいも (hiragana historical)

From 干(ほ)し (hoshi, “連(れん)用(よう)形(けい) (ren'yōkei, “stem or continuative form”) of the verb 干(ほ)す (hosu).”) + 芋(いも) (imo).


トック

Borrowed from Korean 떡 (tteok). Possibly a doublet of 粢 (shitogi).


田楽

[dẽ̞ŋɡa̠kɯ̟]

Ellipsis of 田楽焼き (dengaku-yaki, “grilled skewered fish or vegetables with a miso sauce”).


田楽豆腐

ja-noun

田(でん)楽(がく)豆(どう)腐(ふ) • (dengaku-dōfu) ^(←でんがくどうふ (dengakudoufu)?)

田楽豆腐 (canonical)
dengaku-dōfu (romanization)
dengakudoufu (romanization)
でんがくどうふ (hiragana historical)

[dẽ̞ŋɡa̠kɯ̟do̞ːɸɯ̟]


サグカレー

[sa̠ɡɯ̟ ka̠ɾe̞ː]


オニオンリング

[o̞ɲ̟io̞n̺ ɾʲĩŋɡɯ̟]


鼈甲飴

鼈(べっ)甲(こう)飴(あめ) • (bekkōame) ^(←べつかふあめ (betukafuame)?)

鼈甲飴 (canonical)
bekkōame (romanization)
betukafuame (romanization)
べつかふあめ (hiragana historical)


げそ

げそ (canonical)
ゲソ (canonical)
geso (romanization)
げそ (hiragana historical)


まん腸

まん腸(ちょう) or まん腸(チョウ) • (manchō)

まん腸 (canonical)
まん腸 (canonical)
manchō (romanization)

[mã̠ɲ̟t͡ɕo̞ː]

Contracted from マンボウの腸(ちょう) (manbō no chō).


サブレー

[sa̠bɯ̟ɾe̞ː]


代用魚

fish species eaten in place of another species


ちあい

chiai (romanization)
tiafi (romanization)
ちあひ (hiragana historical)

From 血(ち) (chi) + 合(あ)い (ai, 連(れん)用(よう)形(けい) (ren'yōkei, “stem or continuative form”) of the verb 合(あ)う (au).).


シュールストレミング

[ɕɨːɾɯ̟sɨto̞ɾe̞mʲĩŋɡɯ̟]

ja:シュールストレミング


もんじゃやき

ja-noun

もんじゃやき • (monjayaki) ^(←もんじややき (monzyayaki)?)

monjayaki (romanization)
monzyayaki (romanization)
もんじややき (hiragana historical)

[mõ̞ɲ̟d͡ʑa̠ja̠kʲi]

From an unknown component + 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).).


わさびいも

ja-noun

わさびいも • (wasabi-imo) ^(←わさびいも (wasabiimo)?)

wasabi-imo (romanization)
wasabiimo (romanization)
わさびいも (hiragana historical)

From 山葵(わさび) (wasabi) + 芋(いも) (imo, “potato”).


はわさび

wa-wasabi (romanization)
fawasabi (romanization)
はわさび (hiragana historical)

From 葉(は) (ha, “leaf”) + 山葵(わさび) (wasabi).


サンナクチ

[sã̠nːa̠kɯ̟t͡ɕi]


てばさき

tebasaki (romanization)
てばさき (hiragana historical)


固形物

ja-noun

固(こ)形(けい)物(ぶつ) • (kokeibutsu) ^(←こけいぶつ (kokeibutu)?)

固形物 (canonical)
kokeibutsu (romanization)
kokeibutu (romanization)
こけいぶつ (hiragana historical)

固形物が食べられない


かいひも

kaihimo (romanization)
kafifimo (romanization)
かひひも (hiragana historical)


チャツネ

Borrowed from English chutney, from Hindi चटनी (caṭnī).


冷麺

冷(れい)麺(めん) • (reimen) ^(←れいめん (reimen)?)

冷麺 (canonical)
reimen (romanization)
れいめん (hiragana historical)

Orthographic borrowing from Korean 냉면(冷麵) (naengmyeon).


クレームブリュレ

[kɯ̟ɾe̞ːmɯ̟bɯ̟ɾʲɨɾe̞]


チャークイティオ

ja-noun

チャークイティオ • (chākuitio)

From Teochew 炒粿條 /炒粿条 (ca² guê² diou⁵). Cognate with English char kway teow.

char kway teow (a Southeast Asian noodle dish made from flat rice noodles, soy sauce, chili, prawns and other common stir-fry ingredients)


紅生姜

紅生姜 (canonical)
benishōga (romanization)


腿肉

腿(もも) (momo, “thigh”) + 肉(にく) (niku, “meat”).


パエーリャ

ja-noun

パエーリャ • (paērya)

[pa̠e̞ːɾʲa̠]

Alternative form of パエリア (paeria, “paella”)


カクトゥギ

[ka̠kɯ̟tɯ̟ɡʲi]

Alternative form of カクテキ (kakuteki, “kkakdugi (Korean spicy daikon dish)”)


おかべ

From 御(お)壁(かべ) (o-kabe, “wall”, honorific), from the resemblance between a block of tofu and a white wall.

(dialectal, Ishikawa, Kagoshima, Kumamoto, Miyazaki) tofu, bean curd


衣被

衣(きぬ)被(かずき) • (kinukazuki) ^(←きぬかづき (kinukaduki)?)

衣被 (canonical)
kinukazuki (romanization)
kinukaduki (romanization)
きぬかづき (hiragana historical)

Compound of 衣(きぬ) (kinu, “clothing”) + 被(かずき) (kazuki, “thing that covers”).

ja-com

(historical) the practice in the Heian period where upper-class women would cover their faces with their clothing when they went out; the type of headdress; the women referred to


衣被

衣被 (canonical)
kinukatsugi (romanization)

an autumn dish and sake accompaniment consisting of small steamed taro potatoes


ケッパー

ja-noun

ケッパー • (keppā)

Capparis spinosa
Capparis spinosa#Translingual

caper, Capparis spinosa, or its bud, which is pickled and eaten


ラングドシャ

[ɾã̠ŋɡɯ̟do̞ɕa̠]


金鍔

Daijisen
Kōjien
Shinmura Izuru
ja:松村明
ja:金鍔

gelatinous red bean paste covered in a thin layer of dough


今川焼き

今(いま)川(がわ)焼(や)き • (imagawayaki) ^(←いまがはやき (imagafayaki)?)

今川焼き (canonical)
imagawayaki (romanization)
imagafayaki (romanization)
いまがはやき (hiragana historical)

thick, round, azuki bean- or custard-filled pancake


ヴィネグレット

ja:ヴィネグレットソース


キムパプ

Alternative form of キンパ (kinpa, “kimbap”)


鰻重

鰻(うな)重(じゅう) • (unajū) ^(←うなぢゆう (unadyuu)?)

鰻重 (canonical)
unajū (romanization)
unadyuu (romanization)
うなぢゆう (hiragana historical)

→ Chinese: 鰻重 /鳗重

Coordinate term: 鰻丼 (unagidon)

broiled eel (鰻 (unagi)) on rice in a lacquered box (重箱 (jūbako))


エビマヨ

From 海老(えび)のマヨネーズ和(あ)え (ebi no mayonēzu-ae).

ja-r

えび の マヨネーズ-あえ

mayonnaise shrimp, a dish found in Chinese restaurants


ボーロ

ja-noun

ボーロ • (bōro)

2020 August 23, “Wagashi: Sasanishiki komeiko de chiki okoshi [Wagashi: regional revitalization via Sasanishiki rice flour]”, in Mainichi Shimbun, page 18:

Another confection that has become a regular offering since its debut is “Mameichi bolo”. It is said to be wheat-free and can be eaten by people with wheat flour allergies.

もう一つは定番商品にすべく売り出し始めた「まめいちボーロ」。小麦を使用せず小麦粉アレルギーの人でも食べられるという。

Mō hitotsu wa teiban shōhin ni subeku uri dashi hajimeta “Mameichi bōro”. Komugi o shiyō sezu komugiko arerugī no hito de mo taberareru to iu.

a type of small cake made from flour, sugar, and eggs


カブサ

kabsa (an Arabian mixed rice dish that originates from Yemen)


サフール

[sa̠ɸɯ̟ːɾɯ̟]


マクルーバ

[ma̠kɯ̟ɾɯ̟ːba̠]

maqluba (Levantine dish of meat, rice and vegetables)


チョコパイ

From English choco + pie. The marshmallow-filled confection is from Korean 초코파이 (chokopai), which is from the same English elements.

2023 November 20, “Lotte ‘Chokopai’, kyū-bai saizu o gentei hatsubai [Lotte nine-fold ‘Choco-pie’ limited release]”, in Oricon News, archived from the original on 2023-12-28:

The chocolate pie is about nine times as large (by weight) as a regular “Choco-pie”, and features a creamy whipped cream-style filling sandwiched between cake layers and covered with a chocolate coating.

通常の「チョコパイ」の約9倍（重量比較）のチョコパイで、くちどけのよいホイップクリームをサンドしチョコレートでコーティングしたケーキとなっている。

Tsūjō no “Chokopai” no yakukubai (jūryō hikaku) no chokopai de, kuchidoke no yoi hoippu kurīmu o sando shi chokorēto de kōtingu shita kēki to natteiru.

a confection consisting of marshmallow or cream between two biscuits, covered with chocolate


落雁

[ɾa̠kɯ̟ɡã̠ɴ]


海鼠腸

→ English: konowata

Compound of 海鼠 (ko, “sea cucumber”, now obsolete) + の (no, possessive particle) + 腸 (wata, “intestines”).

com+

konowata (salted sea cucumber intestines)


ユッケ

From Korean 육회(肉膾) (yukhoe, literally “raw meat”).

bor

yukhoe (Korean dish made from raw ground beef)


お子様ランチ

お子様ランチ (canonical)
okosama ranchi (romanization)

[o̞ko̞sa̠ma̠ ɾã̠ɲ̟t͡ɕi]


トシラク

dosirak (Korean-style packed lunch, usually consisting of rice and several banchan)


ヌルンジ

[nɯ̟ɾɯ̟̃ɲ̟d͡ʑi]

nurungji (traditional Korean snack made from scorched rice)


チリコンカン

[t͡ɕiɾʲikõ̞ŋkã̠ɴ]

Borrowed from English chili con carne, from Spanish chili con carne.


蕎麦がき

蕎麦がき (canonical)
sobagaki (romanization)

蕎麦(そば) (soba, “buckwheat”) + 掻(か)き (kaki, “scratching, scraping, stirring”).
The kaki changes to gaki as an instance of rendaku (連濁).


藪蕎麦

藪(やぶ) (yabu, “thicket, bush”) + 蕎麦(そば) (soba, “buckwheat”)

yabusoba, a type of soba noodles made from green buckwheat flour with its endocarp


よりより

(Nagasaki) mahua, a Chinese snack also associated with Japanese Chinatowns


麻花兒

ja-noun

麻花兒(マファール) • (mafāru)

[ma̠ɸa̠ːɾɯ̟]

Borrowed from Mandarin 麻花兒 /麻花儿 (máhuār).


搗布

搗布 (canonical)
搗布 (canonical)
kajime (romanization)

Possibly from 搗(か)ち (kachi, 連(れん)用(よう)形(けい) (ren'yōkei, “stem or continuative form”) of the verb 搗(か)つ (katsu, “to pound”)) + 海布(め) (me, “seaweed”), likely due to its culinary use.


グラブラックス

[ɡɯ̟ɾa̠bɯ̟ɾa̠k̚kɯ̟sɨ]


ライスバーガー

ja-noun

ライスバーガー • (raisubāgā)


笹団子

笹団子 (canonical)
sasadango (romanization)

a traditional Japanese confectionary from Niigata and Yamagata, made by steaming bamboo grass leaves wrapped around bean jam and rice paste


昆布締め

昆布締め (canonical)
kobujime (romanization)

From 昆布 + 締め. The shime changes to jime as an instance of rendaku (連濁).


車麩

[kɯ̟ɾɯ̟ma̠ɸɯ̟]

wheat gluten, wrapped around a rod and grilled over an open flame, then cut in ring-shaped slices (specialty of the prefectures Okinawa, Ishikawa, Niigata)


デコレーションケーキ

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

pseudo-loan

A sponge cake decorated with various ingredients such as whipped cream, chocolate and assorted fruits.


チキンバーガー

ja-noun

チキンバーガー • (chikin bāgā)


レモンチキン

[ɾe̞mõ̞ɲ̟t͡ɕikʲĩɴ]


ミントチョコチップ

Borrowed from English mint chocolate chip.


草石蚕

草石蚕(ちょろぎ) or 草石蚕(チョロギ) • (chorogi)

草石蚕 (canonical)
草石蚕 (canonical)
chorogi (romanization)

[t͡ɕo̞ɾo̞ɡʲi]

Thought to be a corruption of Korean 지렁이 (jireong'i, “earthworm”).

Chinese artichoke, Stachys affinis, a perennial plant originating from China

the rhizome of S. affinis, eaten as a vegetable

(especially) the rhizome pickled and dyed red, served as a traditional New Year dish


全粒粉

全(ぜん)粒(りゅう)粉(ふん) • (zenryūfun) ^(←ぜんりふふん (zenrifufun)?)

全粒粉 (canonical)
zenryūfun (romanization)
zenrifufun (romanization)
ぜんりふふん (hiragana historical)

[d͡zẽ̞n̺ɾʲɨːɸɯ̟̃ɴ]


麩の焼き

麩の焼き (canonical)
funoyaki (romanization)

a Japanese confection consisting of a wheat flour pancake with a sweet filling rolled inside


オレンジチキン

[o̞ɾẽ̞ɲ̟d͡ʑi t͡ɕi̥kʲĩɴ]


風船ガム

風船ガム (canonical)
fūsen gamu (romanization)

[ɸɯ̟ːse̞ŋ ɡa̠mɯ̟]


ソーキ

ソーキ • (sōki)

Okinawan stewed pork spareribs often served with Okinawa soba.


スペアリブ

[sɨ̥pe̞a̠ɾʲibɯ̟]


カレー饅

[ka̠ɾe̞ːmã̠ɴ]


ラスグッラ

Borrowed from Hindi रसगुल्ला (rasgullā).