"tebasaki" meaning in All languages combined

{
  "categories": [
    {
      "kind": "other",
      "name": "有2個詞條的頁面",
      "parents": [],
      "source": "w"
    },
    {
      "kind": "other",
      "name": "有詞條的頁面",
      "parents": [],
      "source": "w"
    },
    {
      "kind": "other",
      "name": "英語 食物",
      "parents": [],
      "source": "w"
    },
    {
      "kind": "other",
      "name": "英語名詞",
      "parents": [],
      "source": "w"
    },
    {
      "kind": "other",
      "name": "英語唯複名詞",
      "parents": [],
      "source": "w"
    },
    {
      "kind": "other",
      "name": "英語詞元",
      "parents": [],
      "source": "w"
    }
  ],
  "lang": "英語",
  "lang_code": "en",
  "pos": "noun",
  "pos_title": "名詞",
  "raw_tags": [
    "複",
    "僅複數"
  ],
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "有引文的英語詞",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "英語引文翻譯請求",
          "parents": [],
          "source": "w"
        }
      ],
      "examples": [
        {
          "ref": "2009年October7日, Julia Moskin, “Fried Chicken: A Migratory Bird”, 出自 New York Times:",
          "text": "Although Japan’s culinary lexicon did not include deep frying until the Portuguese introduced it in the 16th century, the country now has at least three distinct fried chicken styles: katsu, with super-crisp panko or bread crumbs, is used for pounded breasts; karaage, ginger-and-garlic-marinated thighs in a light, puffy crust of sweet-potato starch; and Nagoya-style tebasaki, or wings."
        }
      ],
      "glosses": [
        "日式炸雞翅"
      ],
      "id": "zh-tebasaki-en-noun-wksN2Fa9"
    }
  ],
  "word": "tebasaki"
}

{
  "categories": [
    {
      "kind": "other",
      "name": "日語羅馬化",
      "parents": [],
      "source": "w"
    },
    {
      "kind": "other",
      "name": "日語非詞元形式",
      "parents": [],
      "source": "w"
    },
    {
      "kind": "other",
      "name": "有2個詞條的頁面",
      "parents": [],
      "source": "w"
    },
    {
      "kind": "other",
      "name": "有詞條的頁面",
      "parents": [],
      "source": "w"
    }
  ],
  "lang": "日語",
  "lang_code": "ja",
  "pos": "romanization",
  "pos_title": "羅馬化",
  "senses": [
    {
      "form_of": [
        {
          "word": "てばさき"
        }
      ],
      "glosses": [
        "てばさき 的罗马字转写"
      ],
      "id": "zh-tebasaki-ja-romanization-HTkhvlsc",
      "tags": [
        "form-of"
      ]
    }
  ],
  "word": "tebasaki"
}

{
  "categories": [
    "日語羅馬化",
    "日語非詞元形式",
    "有2個詞條的頁面",
    "有詞條的頁面"
  ],
  "lang": "日語",
  "lang_code": "ja",
  "pos": "romanization",
  "pos_title": "羅馬化",
  "senses": [
    {
      "form_of": [
        {
          "word": "てばさき"
        }
      ],
      "glosses": [
        "てばさき 的罗马字转写"
      ],
      "tags": [
        "form-of"
      ]
    }
  ],
  "word": "tebasaki"
}

{
  "categories": [
    "有2個詞條的頁面",
    "有詞條的頁面",
    "英語 食物",
    "英語名詞",
    "英語唯複名詞",
    "英語詞元"
  ],
  "lang": "英語",
  "lang_code": "en",
  "pos": "noun",
  "pos_title": "名詞",
  "raw_tags": [
    "複",
    "僅複數"
  ],
  "senses": [
    {
      "categories": [
        "有引文的英語詞",
        "英語引文翻譯請求"
      ],
      "examples": [
        {
          "ref": "2009年October7日, Julia Moskin, “Fried Chicken: A Migratory Bird”, 出自 New York Times:",
          "text": "Although Japan’s culinary lexicon did not include deep frying until the Portuguese introduced it in the 16th century, the country now has at least three distinct fried chicken styles: katsu, with super-crisp panko or bread crumbs, is used for pounded breasts; karaage, ginger-and-garlic-marinated thighs in a light, puffy crust of sweet-potato starch; and Nagoya-style tebasaki, or wings."
        }
      ],
      "glosses": [
        "日式炸雞翅"
      ]
    }
  ],
  "word": "tebasaki"
}