มะพลับ | (n) persimmon, Syn. พลับ, ลูกพลับ, Example: ไม้มงคลตามประเพณีไทยที่ควรปลูกทางทิศใต้ คือ มะม่วง มะพลับ ตะโก, Count Unit: ลูก, ต้น, Thai Definition: ชื่อไม้ต้นชนิด Diospyros malabarica Kostel. var. siamensis (Hochr.) Bakh. ในวงศ์ Ebenaceae คล้ายตะโก ผลกินได้ |
เคี่ยว | (v) simmer, See also: boil, cook, Syn. ต้ม, Example: แม่ค้าก๋วยเตี๋ยวเคี่ยวเนื้อจนเปื่อย, Thai Definition: ต้มให้เดือดนานๆ เพื่อให้งวดให้เปื่อย |
พลับ | (n) persimmon, Syn. มะพลับ, ลูกพลับ, ต้นพลับ, Example: เจ้าขนมเบื้องในตลาดยอดทำขนมเบื้องใส่ฝอยทองและพลับแห้งฝานเนื้อบางๆ, Count Unit: ลูก, ต้น, Thai Definition: ชื่อไม้ต้นชนิด Diospyros malabarica Kostel. var. siamensis (Hochr.) Bakh คล้ายตะโก ผลกินได้ |
กรุ่น | (v) smoulder, See also: rage, fume, boil, simmer, seethe, Example: ผมเร่งรถเร็วขึ้นเมื่อออกสู่ถนนใหญ่เพื่อระบายอารมณ์ที่กรุ่นอยู่ภายใน, Thai Definition: ร้อนรุ่มอยู่ภายในใจ |
หลน | (v) stew, See also: simmer (in a little water), Syn. เคี่ยว, Example: วันนี้แม่หลนเต้าเจี้ยวเป็นอาหารจานเด็ดมื้อเย็น, Thai Definition: เคี่ยวของบางอย่างให้ละลายและงวด |
american persimmon | (n) medium-sized tree of dry woodlands in the southern and eastern United States bearing yellow or orange very astringent fruit that is edible when fully ripe, Syn. possumwood, Diospyros virginiana |
japanese persimmon | (n) small deciduous Asiatic tree bearing large red or orange edible astringent fruit, Syn. Diospyros kaki, kaki |
kissimmee | (n) a river of central Florida that flows southward to Lake Okeechobee, Syn. Kissimmee River |
persimmon | (n) any of several tropical trees of the genus Diospyros, Syn. persimmon tree |
persimmon | (n) orange fruit resembling a plum; edible when fully ripe |
simmer | (n) temperature just below the boiling point |
simmer | (v) boil slowly at low temperature |
barth | (n) United States novelist (born in 1930), Syn. John Simmons Barth, John Barth |
boiling | (n) cooking in a liquid that has been brought to a boil, Syn. stewing, simmering |
calm | (v) become quiet or calm, especially after a state of agitation, Syn. settle down, simmer down, cool it, chill out, calm down, cool off |
simplicity | (n) absence of affectation or pretense, Syn. simmpleness |
熬 | [āo, ㄠ, 熬] to boil; stew; to simmer #5,679 [Add to Longdo] |
涩 | [sè, ㄙㄜˋ, 涩 / 澁] variant of 澀|涩; astringent like persimmon; a rough surface; a blockage in water course #10,674 [Add to Longdo] |
红烧 | [hóng shāo, ㄏㄨㄥˊ ㄕㄠ, 红 烧 / 紅 燒] simmer-fried (dish) #16,104 [Add to Longdo] |
柿子 | [shì zi, ㄕˋ ㄗ˙, 柿 子] persimmon #17,367 [Add to Longdo] |
柿 | [shì, ㄕˋ, 柿] persimmon #18,589 [Add to Longdo] |
煨 | [wēi, ㄨㄟ, 煨] simmer; to roast in ashes #27,043 [Add to Longdo] |
柿饼 | [shì bǐng, ㄕˋ ㄅㄧㄥˇ, 柿 饼 / 柿 餅] dried persimmon #65,323 [Add to Longdo] |
卤法 | [lǔ fǎ, ㄌㄨˇ ㄈㄚˇ, 卤 法 / 滷 法] to simmer; to stew [Add to Longdo] |
红烧肉 | [hóng shāo ròu, ㄏㄨㄥˊ ㄕㄠ ㄖㄡˋ, 红 烧 肉 / 紅 燒 肉] red-cooked meat (pork); simmer fried meat [Add to Longdo] |
耿饼 | [gěng bǐng, ㄍㄥˇ ㄅㄧㄥˇ, 耿 饼 / 耿 餅] dried persimmon (from Geng village, Heze 荷澤|荷泽, Shandong) [Add to Longdo] |
柿 | [かき(P);カキ, kaki (P); kaki] (n) kaki; Japanese persimmon (Diospyros kaki); (P) #13,068 [Add to Longdo] |
あんぽ柿 | [あんぽがき, anpogaki] (n) (See 干し柿) partially-dried Japanese persimmon [Add to Longdo] |
くつくつ | [kutsukutsu] (adv) (on-mim) simmering [Add to Longdo] |
ぐつぐつ | [gutsugutsu] (n, adv) (on-mim) simmering; boiling gently [Add to Longdo] |
ことこと | [kotokoto] (adv, adv-to) (1) (on-mim) simmering noise; light bubbling; gentle clinking; sound of rapping; sound of rattling; (2) cooking something on a low flame; chopping something lightly [Add to Longdo] |
ころ柿;枯露柿;転柿 | [ころがき, korogaki] (n) dried persimmon [Add to Longdo] |
しもつかれ | [shimotsukare] (n) (See 酢憤り) dish of simmered salmon head, soybeans, vegetables, and leftovers (popular in Tochigi Prefecture and surrounds) [Add to Longdo] |
とろとろ | [torotoro] (adj-na, adv, n, vs) (1) (on-mim) dozing; drowsily; (2) simmering; (3) (See とろみ, とろっと・1) sticky; syrupy; (4) oily; brimming with melted fat [Add to Longdo] |
ぶつぶつ | [butsubutsu] (n, adv, adv-to) (1) (on-mim) grunt; grumble; complaint; mutter; (2) pimples; spots; eruption; rash; (3) cutting into small pieces; (4) simmering; (P) [Add to Longdo] |
パーシモン | [pa-shimon] (n) (See 柿・かき) persimmon (esp. American persimmon, Diospyros virginiana) [Add to Longdo] |
ピーピー柿 | [ピーピーかき, pi-pi-kaki] (n) (abbr) (See 柿の種・かきのたね・2, ピーナッツ, 柿ピー・かきピー, ピー柿・ピーかき) mix of peanuts and spicy baked or fried mochi chips in the shape of kaki (Japanese persimmon) seeds [Add to Longdo] |
ピー柿 | [ピーかき, pi-kaki] (n) (abbr) (See 柿の種・かきのたね・2, ピーナッツ, 柿ピー・かきピー) mix of peanuts and spicy baked or fried mochi chips in the shape of kaki (Japanese persimmon) seeds [Add to Longdo] |
貝焼き;貝焼 | [かいやき, kaiyaki] (n) (1) shellfish baked in the shell; (2) abalone, scallops, etc. simmered in the shell [Add to Longdo] |
柿の種 | [かきのたね, kakinotane] (n) (1) kaki (Japanese persimmon) seed; (2) spicy baked or fried mochi chips in this shape [Add to Longdo] |
柿の木;柿ノ木 | [かきのき;カキノキ, kakinoki ; kakinoki] (n) (Japanese) persimmon tree (Diospyros kaki) [Add to Longdo] |
柿ピー | [かきピー, kaki pi-] (n) (abbr) (See 柿の種・かきのたね・2, ピーナッツ) mix of peanuts and spicy baked or fried mochi chips in the shape of kaki (Japanese persimmon) seeds [Add to Longdo] |
柿渋 | [かきしぶ, kakishibu] (n) (astringent) persimmon juice [Add to Longdo] |
干し柿;干柿;乾し柿;乾柿 | [ほしがき, hoshigaki] (n) dried persimmons [Add to Longdo] |
甘柿 | [あまがき, amagaki] (n) sweet persimmon [Add to Longdo] |
甘干し | [あまぼし, amaboshi] (n) persimmon cured in the sun [Add to Longdo] |
串柿 | [くしがき, kushigaki] (n) dried persimmons on a skewer [Add to Longdo] |
次郎柿 | [じろうがき, jirougaki] (n) jiro (variety of sweet Japanese persimmon) [Add to Longdo] |
煮る | [にる, niru] (v1, vt) (See 茹でる・ゆでる) to boil; to simmer; to stew; to seethe; (P) [Add to Longdo] |
煮浸し;煮びたし | [にびたし, nibitashi] (n) type of stew, usu. fish or vegetables in a mild broth; fish grilled unseasoned and then simmered slowly in soy and mirin broth [Add to Longdo] |
煮立つ | [にたつ, nitatsu] (v5t, vi) to boil or simmer [Add to Longdo] |
煮立てる | [にたてる, nitateru] (v1, vt) to boil or simmer [Add to Longdo] |
渋 | [しぶ, shibu] (n) astringent (puckery) juice (of unripe persimmons) [Add to Longdo] |
渋柿 | [しぶがき, shibugaki] (n) astringent persimmon [Add to Longdo] |
渋紙 | [しぶがみ, shibugami] (n) paper treated with astringent persimmon juice [Add to Longdo] |
渋団扇 | [しぶうちわ, shibuuchiwa] (n) fan varnished with persimmon juice [Add to Longdo] |
渋抜き | [しぶぬき, shibunuki] (n, vs) removing the astringent taste (from persimmons) [Add to Longdo] |
熟柿 | [じゅくし, jukushi] (n) ripe persimmon [Add to Longdo] |
酢憤り;酢憤 | [すむつかり;すむずかり, sumutsukari ; sumuzukari] (n) (See しもつかれ) dish of simmered salmon head, soybeans, vegetables, and leftovers [Add to Longdo] |
粗炊き | [あらだき, aradaki] (n) { food } simmered fish [Add to Longdo] |
樽柿 | [たるがき, tarugaki] (n) persimmons mellowed in a sake cask [Add to Longdo] |
吊るし柿;吊し柿 | [つるしがき, tsurushigaki] (n) persimmon (hung to dry); dried persimmon [Add to Longdo] |
釣り柿 | [つりがき, tsurigaki] (n) (See 吊るし柿) persimmon (hung to dry); dried persimmon [Add to Longdo] |
桃栗三年柿八年 | [ももくりさんねんかきはちねん, momokurisannenkakihachinen] (exp) it often takes time to bear the fruit of one's actions; planted peach and chestnut seeds take three years to bear fruit, persimmons take eight [Add to Longdo] |
豚骨 | [とんこつ, tonkotsu] (n) dish made with pork belly and bones, simmered with miso, sake, vegetables, etc. (from Kagoshima) [Add to Longdo] |
筆柿 | [ふでがき;ふでかき, fudegaki ; fudekaki] (n) fudegaki (variety of sweet Japanese persimmon) [Add to Longdo] |
富有柿 | [ふゆうがき, fuyuugaki] (n) fuyu (variety of sweet Japanese persimmon) [Add to Longdo] |
沸沸;沸々 | [ふつふつ, futsufutsu] (adj-na) simmer; bubble out; flow out [Add to Longdo] |
蜂屋柿 | [はちやがき, hachiyagaki] (n) hachiya (variety of astringent Japanese persimmon) [Add to Longdo] |
味噌たき;味噌炊き | [みそたき, misotaki] (n) (1) annual event of miso-making; (2) first steps of miso making, from simmering the beans to fermentation [Add to Longdo] |
落とし蓋;落し蓋 | [おとしぶた, otoshibuta] (n) lid resting directly on food; wooden drop-lid for simmering [Add to Longdo] |
醂す;淡す | [さわす(醂す);あわす, sawasu ( rin su ); awasu] (v5s, vt) (1) to remove the astringent taste from persimmons; (2) (さわす only) to soak in water; to steep in water; (3) (さわす only) to matte (with black lacquer) [Add to Longdo] |