[まる, maru] (n, n-suf) (1) fishball; meatball; (2) (See 丸薬) pill #1073
[み, mi] (n) (1) fruit; nut; (2) seed; (3) (in broth) pieces of meat, vegetable, etc.; (4) content; substance; (P) #1332
[さくら, sakura] (n) (1) cherry tree; cherry blossom; (2) decoy; fake buyer; shill; (3) hired applauder; (4) (col) (See 桜肉) horse meat; (P) #1488
[み, mi] (n) (1) body; (2) oneself; (3) one's place; one's position; (4) main part; meat (as opposed to bone, skin, etc.); wood (as opposed to bark); blade (as opposed to its handle); container(as opposed to its lid); (P) #1869
[とり, tori] (n) (1) bird; (2) (See 鶏) bird meat (esp. chicken meat); fowl; poultry; (P) #1949
[しし, shishi] (n) (1) (arch) beast (esp. one used for its meat, such as a boar or a deer); (2) (abbr) (See 獣狩り) hunting (of animals such as boar, deer, etc.) #2190
[にく(肉)(P);しし, niku ( niku )(P); shishi] (n) (1) flesh; (2) meat; (3) (にく only) the physical body (as opposed to the spirit); (4) (にく only) thickness; (5) (にく only) (See 印肉) ink pad; (P) #3833
[かのしし;しかにく, kanoshishi ; shikaniku] (n) (1) deer meat; (2) (かのしし only) (arch) (See 鹿・しか) deer #5410
[とおる, tooru] (v5r, vi) (1) to go by; to go past; to go along; to travel along; to pass through; to use (a road); to take (a route); to go via; to go by way of; (2) (of public transport) to run (between); to operate (between); to connect; (3) to go indoors; to go into a room; to be admitted; to be shown in; to be ushered in; to come in; (4) to penetrate; to pierce; to skewer; to go through; to come through; (5) to permeate; to soak into; to spread throughout; (6) to carry (e.g. of a voice); to reach far; (7) to be passed on (e.g. of a customer's order to the kitchen); to be relayed; to be conveyed; (8) to pass (a test, a bill in the House, etc.); to be approved; to be accepted; (9) to go by (a name); to be known as; to be accepted as; to have a reputation for; (10) to be coherent; to be logical; to be reasonable; to be comprehensible; to be understandable; to make sense; (11) to get across (e.g. of one's point); to be understood; (12) to be straight (e.g. wood grain); (13) (arch) to be well-informed; to be wise; (suf, v5r) (14) (after the -masu stem of a verb) to do ... completely; to do ... thoroughly; (P) #5779
[ramu] (n) (1) lamb (meat); (2) rum; (3) ram; (4) rump; (P) #6993
[きり, kiri] (n) (1) end; finish; stop; (2) (See 切りがない, 切りのない) bounds; limits; (3) (esp. 限り, 限) delivery date (of a futures contract); (4) finale (of a noh song); end of an act (in joruri or kabuki); final performance of the day (in vaudeville); (suf, ctr) (5) counter for slices (esp. thick slices); counter for cuts (e.g. fish, meat); (prt) (6) (uk) (senses 6-8 are sometimes pronounced ぎり, esp. in old-fashioned speech) (See っ切り・っきり・1) only; just; (7) (uk) (usu. in a negative sentence) since; (8) (uk) remaining (in a particular state); (P) #7403
[ふくめる, fukumeru] (v1, vt) (1) to include (in a group or scope); (2) to instruct; to make one understand; (3) to include (a nuance); to put in (an implication); (4) to put in (someone's) mouth; (5) to permeate with flavor; (P) #7441
[にわとり(P);とり;かけ(ok);くたかけ(ok), niwatori (P); tori ; kake (ok); kutakake (ok)] (n) (1) (domestic) chicken; (2) (See 鶏肉) chicken (meat); (P) #8400
[しんとう, shintou] (n, vs) (1) permeation; penetration; soaking; (2) osmosis; (P) #8997
[たたき(P);タタキ(P), tataki (P); tataki (P)] (n) (1) (叩き, 敲き only) mince (minced meat or fish); (2) (叩き, 敲き only) (See 鰹) seared skipjack tuna; (3) (叩き, 敲き only) (sl) robbery; extortion; (4) (usu. 三和土 (gikun)) hard-packed dirt (clay, gravel, etc.) floor; concrete floor; (P) #10785
[うつる, utsuru] (v5r, vi) (1) to move (house); to transfer (department); (2) to change the target of interest or concern; (3) to elapse (passage of time); (4) to be permeated by a colour or scent; (5) (uk) to be infected; to be contagious; to spread (as in fire); (P) #11141
[chiri] (n) (See ちり鍋) dish of fish (meat, etc.), tofu, vegetables boiled together and served with ponzu dipping sauce #11275
[あおやぎ(P);あおやなぎ, aoyagi (P); aoyanagi] (n) (1) green willow (i.e. one that has budded); (2) (あおやぎ only) (See バカ貝) meat of the trough shell (Mactra chinensis); (P) #11360
[うつす, utsusu] (v5s, vt) (1) to change; to swap; to substitute; to transfer; (2) to change the object of one's interest or focus; (3) to spend or take time; (4) (See 風邪を移す) to infect; (5) to permeate something with the smell or colour of something; (6) (See 実行に移す) to move on to the next or different stage of (a plan, etc.); (P) #11421
[hamu] (n) (1) ham (cured pig meat); (2) ham (amateur radio enthusiast); (3) hum; (P) #12233
[toro] (n) fatty, more expensive tuna meat; (P) #14694
[ぼたん;ボタン, botan ; botan] (n) (1) (uk) tree peony (Paeonia suffruticosa); moutan; (2) wild boar (meat) #15494
[にくしょく, nikushoku] (n, vs, adj-no) (1) meat eating; eating of meat; meat diet; (adj-f) (2) carnivorous; (P) #16616
[しょくにく, shokuniku] (n) meat (for consumption); (P) #16810
[とうか, touka] (adj-na, n, vs) penetration; permeation; transmission #18175
[あらびき, arabiki] (adj-no) coarsely ground (e.g. coffee, grain); minced (e.g. meat)
[くずにく, kuzuniku] (n) waste meat; meat scraps; offal
[shabushabu] (adv, n) (1) shabu-shabu (thinly sliced meat boiled quickly with vegetables, and dipped in sauce); (2) sound of this dish being prepared; (P)
[jiijii] (adv) (1) (on-mim) sizzle (sound of meat cooking); (2) shrill droning of a cicada
[juujuu ; ju-ju-] (adv, adv-to) (1) (on-mim) sizzle (as in meat cooking); sizzling sound; frizzle; (n) (2) juju (African fetish)
[すじにく, sujiniku] (n) sinewy meat
[すりみ, surimi] (n) surimi; minced fish (or meat) mashed into a paste
[seseri] (n) { food } (esp. as yakitori) chicken neck meat
[そばめし, sobameshi] (n) (uk) soba and rice cooked together along with meat, vegetables, etc. on a metal plate
[soboro] (n) minced meat or fish with soy sauce, etc. (served on rice)
[ちりなべ, chirinabe] (n) dish of fish (meat, etc.), tofu, vegetables boiled together and served with ponzu dipping sauce; pot used to cook such a dish
[ももんじいや, momonjiiya] (n) (arch) (See ももんじ屋) meat vendor; butcher
[ももんじや, momonjiya] (n) (arch) meat vendor; butcher
[ももにく, momoniku] (n) leg (meat); round; ham
[ko-rudomi-to] (n) cold meat
[jiwajiwa (P); jiwajiwa] (adv, adv-to) (1) (on-mim) slowly (but steadily); gradually; bit-by-bit; (2) (on-mim) slowly soaking in; slowly permeating; oozing out; seeping out; (P)
[supagetteimi-toso-su] (n) spaghetti with meat sauce
[supamu] (n) (1) Spam (trademarked luncheon meat, made mostly from ham); (2) { comp } spam (unsolicited email messages); (P)
[chanpuru-] (n) chanpuru; champuru; Okinawan stir-fry dish, usually containing vegetables (especially bitter melon), tofu, meat or fish (poss. from Indonesian "campur" meaning mixed)
[hayashi] (n) (1) hash (e.g. hashed meat); (2) hash (function)
[hayashiraisu] (n) hashed meat with rice
[harami ; harami] (n) (1) skirt steak; tender beef around the diaphragm; (2) back diaphragm meat of chicken
[hanba-gu] (n) hamburger (meat, no bun); Hamburg steak; (P)
[hanba-gusute-ki] (n) hamburger (meat, no bun); beefburger; Hamburg steak
[piroshiki ; biroshiki (ik)] (n) piroshki (Russian pierogi; meat and eggs, etc. baked in bread) (rus