"dashi" meaning in 英語

{
  "categories": [
    {
      "kind": "other",
      "name": "帶有非標準語言標題的頁面",
      "parents": [],
      "source": "w"
    },
    {
      "kind": "other",
      "name": "有5個詞條的頁面",
      "parents": [],
      "source": "w"
    },
    {
      "kind": "other",
      "name": "有詞條的頁面",
      "parents": [],
      "source": "w"
    },
    {
      "kind": "other",
      "name": "派生自日語的英語詞",
      "parents": [],
      "source": "w"
    },
    {
      "kind": "other",
      "name": "英語不可數名詞",
      "parents": [],
      "source": "w"
    },
    {
      "kind": "other",
      "name": "英語可數名詞",
      "parents": [],
      "source": "w"
    },
    {
      "kind": "other",
      "name": "英語名詞",
      "parents": [],
      "source": "w"
    },
    {
      "kind": "other",
      "name": "英語詞元",
      "parents": [],
      "source": "w"
    }
  ],
  "etymology_text": "來自日語 出汁 (だし, dashi)，來自出す (dasu, “拿出，取出”)的名詞形。",
  "forms": [
    {
      "form": "dashis",
      "tags": [
        "plural"
      ]
    }
  ],
  "lang": "英語",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "examples": [
        {
          "ref": "2000 September, Vegetarian Times, page 28,",
          "text": "Kombu (KOHM-boo): This Japanese seaweed is used to make dashi, an Asian soup stock, and to flavor rice and stews."
        },
        {
          "ref": "2002, John Frederick Ashburne, Yoshi Abe, World Food: Japan, Lonely Planet, page 41,",
          "text": "A great dashi (stock) is essential, as it is the crucial element in soups, dipping sauces, nimono (simmered dishes) and nabemono (hotpot dishes), and for cooking fish and vegetables."
        },
        {
          "ref": "2007, Lee Geok Boi, Classic Asian Noodles, page 38,",
          "text": "Dashi is the basic soup stock for many Japanese dishes including noodle soups."
        }
      ],
      "glosses": [
        "日式上湯，常用鰹魚乾和海帶熬製而成。"
      ],
      "id": "zh-dashi-en-noun-r8zxuiBp"
    }
  ],
  "sounds": [
    {
      "ipa": "/ˈdæʃi/"
    },
    {
      "ipa": "/ˈdɑːʃi/"
    }
  ],
  "tags": [
    "countable",
    "uncountable"
  ],
  "word": "dashi"
}

{
  "categories": [
    "帶有非標準語言標題的頁面",
    "有5個詞條的頁面",
    "有詞條的頁面",
    "派生自日語的英語詞",
    "英語不可數名詞",
    "英語可數名詞",
    "英語名詞",
    "英語詞元"
  ],
  "etymology_text": "來自日語 出汁 (だし, dashi)，來自出す (dasu, “拿出，取出”)的名詞形。",
  "forms": [
    {
      "form": "dashis",
      "tags": [
        "plural"
      ]
    }
  ],
  "lang": "英語",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "examples": [
        {
          "ref": "2000 September, Vegetarian Times, page 28,",
          "text": "Kombu (KOHM-boo): This Japanese seaweed is used to make dashi, an Asian soup stock, and to flavor rice and stews."
        },
        {
          "ref": "2002, John Frederick Ashburne, Yoshi Abe, World Food: Japan, Lonely Planet, page 41,",
          "text": "A great dashi (stock) is essential, as it is the crucial element in soups, dipping sauces, nimono (simmered dishes) and nabemono (hotpot dishes), and for cooking fish and vegetables."
        },
        {
          "ref": "2007, Lee Geok Boi, Classic Asian Noodles, page 38,",
          "text": "Dashi is the basic soup stock for many Japanese dishes including noodle soups."
        }
      ],
      "glosses": [
        "日式上湯，常用鰹魚乾和海帶熬製而成。"
      ]
    }
  ],
  "sounds": [
    {
      "ipa": "/ˈdæʃi/"
    },
    {
      "ipa": "/ˈdɑːʃi/"
    }
  ],
  "tags": [
    "countable",
    "uncountable"
  ],
  "word": "dashi"
}