See ちらしずし in All languages combined, or Wiktionary
{ "categories": [ { "kind": "other", "name": "日本語", "parents": [], "source": "w" }, { "kind": "other", "name": "日本語 名詞", "parents": [], "source": "w" } ], "forms": [ { "form": "散らし鮨", "tags": [ "kanji" ] }, { "form": "散らし寿司", "tags": [ "kanji" ] } ], "lang": "日本語", "lang_code": "ja", "pos": "noun", "pos_title": "名詞", "related": [ { "word": "ばらずし" } ], "senses": [ { "categories": [ { "kind": "other", "name": "日本語 寿司", "parents": [], "source": "w" } ], "glosses": [ "酢飯に調理済みまたは生の野菜や魚介を散らしたり混ぜたりした料理。" ], "id": "ja-ちらしずし-ja-noun-CP3rzGpe", "raw_tags": [ "寿司" ] } ], "translations": [ { "lang": "英語", "lang_code": "en", "word": "chirashizushi" } ], "word": "ちらしずし" }
{ "categories": [ "日本語", "日本語 名詞" ], "forms": [ { "form": "散らし鮨", "tags": [ "kanji" ] }, { "form": "散らし寿司", "tags": [ "kanji" ] } ], "lang": "日本語", "lang_code": "ja", "pos": "noun", "pos_title": "名詞", "related": [ { "word": "ばらずし" } ], "senses": [ { "categories": [ "日本語 寿司" ], "glosses": [ "酢飯に調理済みまたは生の野菜や魚介を散らしたり混ぜたりした料理。" ], "raw_tags": [ "寿司" ] } ], "translations": [ { "lang": "英語", "lang_code": "en", "word": "chirashizushi" } ], "word": "ちらしずし" }
Download raw JSONL data for ちらしずし meaning in 日本語 (0.6kB)
This page is a part of the kaikki.org machine-readable 日本語 dictionary. This dictionary is based on structured data extracted on 2024-11-28 from the jawiktionary dump dated 2024-11-21 using wiktextract (65a6e81 and 0dbea76). The data shown on this site has been post-processed and various details (e.g., extra categories) removed, some information disambiguated, and additional data merged from other sources. See the raw data download page for the unprocessed wiktextract data.
If you use this data in academic research, please cite Tatu Ylonen: Wiktextract: Wiktionary as Machine-Readable Structured Data, Proceedings of the 13th Conference on Language Resources and Evaluation (LREC), pp. 1317-1325, Marseille, 20-25 June 2022. Linking to the relevant page(s) under https://kaikki.org would also be greatly appreciated.