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| Entry |
Reading |
English |
Rank |
| 煮る |
にる |
(v1,vt) to boil; to cook |
8146 |
| 凝固 |
ぎょうこ |
(n) coagulation; freezing; solidification |
12485 |
| 凝る |
こごる |
(v5r) to congeal; to freeze |
13033 |
| 凝る |
こる |
(v5r) to grow stiff; to be absorbed in; to be devoted to; to be a fanatic; to elaborate |
13033 |
| 凝る |
しこる |
(v5r) to stiffen; to harden |
13033 |
| 凝縮 |
ぎょうしゅく |
(n) condensation |
14587 |
| 煮込む |
にこむ |
(v5m) to cook together; to boil well |
15546 |
| 凝らす |
こごらす |
(v5s,vt) to freeze; to congeal |
15714 |
| 凝らす |
こらす |
(v5s) to concentrate; to devote; to apply; to strain; to rack |
15714 |
| 凝集 |
ぎょうしゅう |
(n) cohesion; condensation |
19961 |
| 煮込み |
にこみ |
(n) stew; hodgepodge |
20782 |
| 煮物 |
にもの |
(n) food cooked by boiling or stewing |
21353 |
| 佃煮 |
つくだに |
(n) preserved food boiled in soy |
22341 |
| 煮やす |
にやす |
(v5s) to cook inside |
22385 |
| 煮詰める |
につめる |
(v1) to boil down; to concentrate |
24363 |
| 凝灰岩 |
ぎょうかいがん |
(n) tuff |
24551 |
| 煮干 |
にぼし |
(n) (small crunchy) dried sardines |
27801 |
| 雑煮 |
ぞうに |
(n) New Year dish; rice cakes cooked w. vegetables |
27901 |
| 煮沸 |
しゃふつ |
(n,vs) boiling up |
27901 |
| 煮汁 |
にじる |
(n) broth |
28200 |
| 凝結 |
ぎょうけつ |
(n) coagulation; freezing; solidification; curdling; setting; congealing |
28681 |
| 煮える |
にえる |
(v1,vi) to boil; to cook; to be cooked |
29851 |
| 凝視 |
ぎょうし |
(n,vs) stare; gaze; fixation |
31784 |
| 甘露煮 |
かんろに |
(n) candied (chestnuts); sweetened boiled fish |
33282 |
| 煮付ける |
につける |
(v1) to cook hard |
33636 |
| 煮付け |
につけ |
(n) vegetables or fish boiled in soy sauce |
35139 |
| 凝り固まる |
こりかたまる |
(v5r) to coagulate; to curdle; to clot; to be fanatical |
35357 |
| 煮詰まる |
につまる |
(v5r) to be boiled down |
35577 |
| 煮炊き |
にたき |
(n,vs) cooking |
36620 |
| 凝り |
こり |
(n) stiffness (in shoulders); swelling; hardening |
37130 |
| 凝り |
しこり |
(n) stiffness (in shoulders); swelling; hardening |
37130 |
| 煮立つ |
にたつ |
(v5t,vi) to boil or simmer |
37405 |
| 煮豆 |
にまめ |
(n) cooked beans |
37706 |
| 煮凝り |
にこごり |
(n) jellied fish or meat broth |
38001 |
| 煮え湯 |
にえゆ |
(n) boiling water |
38280 |
| 煮立てる |
にたてる |
(v1,vt) to boil or simmer |
38280 |
| 凝り性 |
こりしょう |
(adj-na,n) fastidiousness; enthusiasm for one thing |
39227 |
| 凝血 |
ぎょうけつ |
(n,vs) blood clot; curdle |
39571 |
| 凝着 |
ぎょうちゃく |
(n) adhesion |
44709 |
| 生煮え |
なまにえ |
(adj-na,n) (1) half-cooked; rare; (2) ambiguous; vague; (3) immature |
44709 |
| 甘煮 |
あまに |
(n) boiled in sugar, mirin etc. |
46248 |
| 煮つめる |
につめる |
(v1) to boil down; to concentrate |
46248 |
| 煮上がる |
にあがる |
(v5r) to boil up; to be thoroughly cooked |
46248 |
| 煮え立つ |
にえたつ |
(v5t) to boil; to come to a boil |
47205 |
| 煮染める |
にしめる |
(v1) to boil down |
47205 |
| 旨煮 |
うまに |
(n) fish (meat) and vegetables boiled in soy sauce with sugar |
49657 |
| 煮え滾る |
にえたぎる |
(v5r) to boil |
49657 |
| 煮染め |
にしめ |
(n) vegetables such as taros, carrots, konnyaku, etc. cooked almost to dryness in soy sauce and water |
49657 |
| お雑煮 |
おぞうに |
New Year dish |
51560 |
| 飴煮 |
あめに |
(n) food boiled in sugared broth |
51560 |
| 塩煮 |
しおに |
(n) boiled salted fish |
51560 |
| 含め煮 |
ふくめに |
(n) food boiled in sugar syrup |
51560 |
| 凝 |
ぎょう |
freeze; congeal |
51560 |
| 凝 |
こり |
(n) stiffness (in shoulders); swelling; hardening |
51560 |
| 凝 |
しこり |
(n) stiffness (in shoulders); swelling; hardening |
51560 |
| 凝った |
こった |
elaborate; exquisite; tasty; refined; artistic |
51560 |
| 凝った装飾 |
こったそうしょく |
elaborate ornaments |
51560 |
| 凝める |
みつめる |
(oK) (v1) (uk) to stare at; to gaze at; to look hard at; to watch intently; to fix one's eyes on |
51560 |
| 凝らせる |
こごらせる |
(v1,vt) to freeze; to congeal |
51560 |
| 凝塊 |
ぎょうかい |
(n) clot |
51560 |
| 凝議 |
ぎょうぎ |
(n) deliberation; consultation |
51560 |
| 凝固まり |
こりかたまり |
coagulation; clot; enthusiast; fanatic |
51560 |
| 凝固点 |
ぎょうこてん |
(n) freezing point |
51560 |
| 凝脂 |
ぎょうし |
(n) solidified oil |
51560 |
| 凝集力 |
ぎょうしゅうりょく |
(n) cohesive power |
51560 |
| 凝然として |
ぎょうぜんとして |
quietly; without the slightest movement |
51560 |
| 凝滞 |
ぎょうたい |
(n) delay |
51560 |
| 凝着力 |
ぎょうちゃくりょく |
adhesion |
51560 |
| 凝乳 |
ぎょうにゅう |
curd; curdled mild; rennet |
51560 |
| 凝念 |
ぎょうねん |
(n) concentration of thought |
51560 |
| 凝望 |
ぎょうぼう |
(n,vs) looking intently |
51560 |
| 凝立 |
ぎょうりつ |
(n) standing absolutely still |
51560 |
| 業を煮やす |
ごうをにやす |
(exp) to lose one's temper; to be exasperated |
51560 |
| 血液凝固 |
けつえきぎょうこ |
(adj-na) blood clotting; blood coagulation; coagulation; coagulant |
51560 |
| 肩が凝る |
かたがこる |
stiff shoulders; ill at ease |
51560 |
| 肩凝り |
かたこり |
(n) stiff shoulders |
51560 |
| 御雑煮 |
おぞうに |
New Year dish |
51560 |
| 抗凝固 |
こうぎょうこ |
(adj-na) anticoagulation; anticoagulant |
51560 |
| 混凝土 |
こんくりぜと |
concrete |
51560 |
| 思案を凝らす |
しあんをこらす |
(exp) to rack one's brains (i.e. for a solution) |
51560 |
| 煮え繰り返る |
にえくりかえる |
(v5r) to boil; to seethe |
51560 |
| 煮え切らない |
にえきらない |
(adj,exp) half-cooked; vague; halfhearted; indecisive |
51560 |
| 煮え湯を飲まされる |
にえゆをのまされる |
(exp) to be betrayed |
51560 |
| 煮え返る |
にえかえる |
(v5r) to seethe; to ferment; to boil over |
51560 |
| 煮干し |
にぼし |
(n) (small crunchy) dried sardines |
51560 |
| 煮魚 |
にざかな |
(n) boiled fish |
51560 |
| 煮出し汁 |
にだしじる |
(n) (soup) stock; broth |
51560 |
| 煮出す |
にだす |
(v5s) to boil down; to extract |
51560 |
| 煮売り屋 |
にうりや |
(n) store selling boiled vegetables, fish, and beans |
51560 |
| 煮沸器 |
しゃふつき |
(n) scalder |
51560 |
| 煮沸消毒 |
しゃふつしょうどく |
sterilization by boiling |
51560 |
| 煮返す |
にかえす |
(v5s) to warm over |
51560 |
| 煮崩れ |
にくずれ |
(n) falling apart while cooking |
51560 |
| 煮方 |
にかた |
(n) way of cooking; a cook |
51560 |
| 煮零れる |
にこぼれる |
(v1) to boil over |
51560 |
| 趣向を凝らす |
しゅこうをこらす |
(exp) to elaborate a plan |
51560 |
| 水煮 |
みずに |
(n,vs) boil in water |
51560 |
| 粗煮 |
あらに |
(n) dish consisting of bony fish parts boiled in soy sauce |
51560 |
| 大和煮 |
やまとに |
(n) beef boiled with soy sauce, ginger and sugar |
51560 |
| 湯煮 |
ゆに |
boil |
51560 |
| 瞳を凝らす |
ひとみをこらす |
(exp) to strain one's eyes |
51560 |
| 半煮え |
はんにえ |
(adj-na,n) half-boiled; half-done |
51560 |