Dietary > Food types

A liquid substance squeezed from a watery object.

A liquid substance that has been boiled down to make it very thick.

(honorific) A meal that one eats.

Chinese-style noodle dish made by pouring a spicy stock of stir-fried vegetables and seafood over noodles.

A combination of different things.

Korean stew made by putting tofu, vegetables, etc., in a small amount of broth with soybean or red pepper paste, and then boiling it with some spices or seasonings to taste a little salty.

A dish made by seasoning meat or vegetables and then steaming or boiling them in a small amount of liquid.

A noun used to indicate a steamed dish.

An act of relieving pain by applying a warm wet cloth pad or a pocket with ice to a body part.

An act of relieving pain or relaxing by going into a hot spring, hot water, or hot sand, and inducing perspiration.

Sweet, mostly dark-colored food, that is made by mixing cocoa powder, milk, sugar, etc.

A dish made by coating chopped chicken with flour, and frying or baking it.

Yellow spice made by mixing turmeric, ginger, black pepper, garlic, etc.

An Indian dish made by boiling a mixture of curry powder and stir-fried meat and vegetables such as potatoes, onions, etc., served over rice.

A Korean noodle made by flattening the dough as thin as possible and cutting it into long strips with a knife; or a soup made by boiling them with other ingredients in a broth.

Bread made by mixing flour, eggs, butter, milk, sugar, etc., making the mixture as a dough, baking the dough in an oven, then decorating the baked bread with cream, fruits, etc.