焼
| ||||||||
Translingual
| Stroke order (Japan) | |||
|---|---|---|---|
 | |||
| Traditional | 燒 |
|---|---|
| Shinjitai | 焼 |
| Simplified | 烧 |
Han character
焼 (Kangxi radical 86, 火+8, 12 strokes, cangjie input 火十廿山 (FJTU), composition ⿰火尭)
References
- KangXi: 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
| For pronunciation and definitions of 焼 – see 燒 (“to burn; to heat up; to make warm; etc.”). (This character, 焼, is a variant form of 燒.) |
Japanese
| 焼 | |
| 燒 |
Readings
Compounds
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
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