焼
|
Translingual edit
Stroke order (Japan) | |||
---|---|---|---|
Traditional | 燒 |
---|---|
Shinjitai | 焼 |
Simplified | 烧 |
Han character edit
焼 (Kangxi radical 86, 火+8, 12 strokes, cangjie input 火十廿山 (FJTU), composition ⿰火尭)
References edit
- Kangxi Dictionary: not present, would follow page 675, character 19
- Dai Kanwa Jiten: character 19166
- Hanyu Da Zidian (first edition): not present, would follow volume 3, page 2208, character 4
- Unihan data for U+713C
Chinese edit
For pronunciation and definitions of 焼 – see 燒 (“to burn; to heat up; to make warm; etc.”). (This character is a variant form of 燒). |
Japanese edit
焼 | |
燒 |
Glyph origin edit
Japanese shinjitai Simplified from 燒 (堯 → 尭).
Kanji edit
焼
(grade 4 “Kyōiku” kanji, shinjitai kanji, kyūjitai form 燒)
- burn
- grill
Readings edit
- Go-on: しょう (shō, Jōyō)←せう (seu, historical)
- Kan-on: しょう (shō, Jōyō)←せう (seu, historical)
- Kun: やく (yaku, 焼く, Jōyō); やける (yakeru, 焼ける, Jōyō); やき (yaki)
- Nanori: やい (yai)
Compounds edit
Compounds
- 鋤焼き (sukiyaki): sukiyaki - a Japanese dish of thinly-sliced beef, tofu, green onion, shiitake, and some vegetables with dashi, mirin and soy sauce cooked quickly at the table
- 鯛焼き (taiyaki)
- 蛸焼き (takoyaki): takoyaki
- 卵焼き (tamagoyaki)
- 焼酎 (shōchū): distilled sake
- 叉焼 (chāshū): char siu, a style of barbecue pork wherein the meat is trussed, marinated, skewered, and then roasted
- 銅鑼焼き (dorayaki): a kind of confection consisting of two small cakes baked to resemble gongs, sandwiching a filling of sweet azuki bean paste
- 焼き鳥 (yakitori)
- 焼き肉 (yakiniku)
- 焼き豚 (yakibuta): char siu, a style of barbecue pork wherein the meat is trussed, marinated, skewered, and then roasted
- 夕焼け (yūyake): sunset