[けんちん;けんちゃん;けんちぇん, kenchin ; kenchan ; kenchien] (n) (1) fried finely minced daikon, great burdock, carrot and shiitake mushrooms wrapped with crumbled tofu in dried beancurd and deep-fried; (2) (abbr) (See 巻繊汁) Japanese tofu and vegetable chowder; (3) (arch) (orig. meaning) black soybean sprouts fried in sesame seed oil wrapped in dried beancurd and stewed [Add to Longdo]
[くろず, kurozu] (n) (1) black vinegar, usu. produced from unpolished rice; (2) charred kelp or shiitake mushrooms ground and mixed with vinegar, used to dress raw fish and vegetables [Add to Longdo]
[とれる, toreru] (v1) (1) (See 採る・2) to be collected; to be gathered (e.g. mushrooms, etc.); to be harvested; to be mined; (2) to be able to collect; to be able to mine [Add to Longdo]
[しめじ;シメジ, shimeji ; shimeji] (n) (1) (uk) (See 本占地) Lyophyllum shimeji (species of edible mushroom); (2) (See 平茸) euagaric fungus (in grocery stores, usu. refers to cultivated field mushrooms, etc.) [Add to Longdo]
[のっぺいじる, noppeijiru] (n) (See 濃餅) soup with fried tofu, shiitake mushrooms, carrots, sweet potatoes and daikon flavored with salt or soy sauce and thickened with potato starch [Add to Longdo]
[のっぺい;のっぺ, noppei ; noppe] (n) soup with fried tofu, shiitake mushrooms, carrots, sweet potatoes and daikon flavored with salt or soy sauce and thickened with potato starch [Add to Longdo]
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