[あまい, amai] (exp, adj-i) (1) (uk) sweet; delicious; (2) fragrant (smelling); sweet (music); (3) lightly salted; (4) (See 甘く見る) naive; overly optimistic; soft on; generous; indulgent; easy-going; (5) half-hearted; not finished properly; (6) tempting (e.g. words); promising; (P) #9400
[あいきょう, aikyou] (n) salted (pickled) ayu eggs baked in mother ayu
[ikura] (n) (See 筋子) salted salmon roe (i.e. individual mature eggs) (rus
[chanja] (n) salted Pacific cod entrails in spicy sauce
[ひとしお, hitoshio] (n) slightly salted
[いちやぼし, ichiyaboshi] (n) fish salted and dried overnight
[いちやづけ, ichiyaduke] (n, vs) (1) last-minute cramming; overnight cramming; (n) (2) (original meaning) (vegetables) salted just overnight
[しおびき, shiobiki] (n, vs) salted fish (esp. salmon)
[しおぼし, shioboshi] (n, vs) salted and dried
[しおざかな, shiozakana] (n) salted fish
[しおざけ, shiozake] (n) salted salmon
[しおに, shioni] (n) boiling in salted water (e.g. fish)
[しょっつる, shottsuru] (n) (See 魚醤油) salted and fermented fish sauce from Akita
[しおから, shiokara] (n) salted fish (entrails)
[えんぞうしょくひん, enzoushokuhin] (n) salted food
[しおまめ, shiomame] (n) salted beans
[しおもの, shiomono] (n) salted fish
[しおます, shiomasu] (n) salted mackerel
[このわた, konowata] (n) (See 海鼠・こ) salted entrails of a sea cucumber; salted entrails of a trepang
[からざけ, karazake] (n) dried salted salmon
[あまじお, amajio] (n, adj-no) slightly salted
[あまから, amakara] (n, adj-no) sweetness and saltiness; salted and sweetened taste
[いしる;いしり;よしる;よしり, ishiru ; ishiri ; yoshiru ; yoshiri] (n) fish sauce made of salted and fermented sardines, mackerel, or squid; a specialty of the Noto Peninsula of Ishikawa Prefecture
[ぎょしょう, gyoshou] (n) (See 魚醤油) fish sauce (made from fermented salted fish)
[うおしょうゆ, uoshouyu] (n) fish sauce (made from fermented salted fish)
[すじこ;すずこ, sujiko ; suzuko] (n) (See イクラ) salted salmon roe (i.e. a mass of immature eggs)
[よびじお, yobijio] (n) desalting (drawing salt) from salted food; salt used for desalting
[ぬかどこ, nukadoko] (n) (See 糠漬け・ぬかづけ) bed of salted rice bran used for pickling
[ぬかみそ, nukamiso] (n) salted rice-bran paste for pickling
[ぬかみそづけ, nukamisoduke] (n) vegetables pickled in salted rice-bran paste
[あらまき, aramaki] (n) salted salmon; fish wrapped in (bamboo) leaves
[くろづくり, kurodukuri] (n) squid chopped, salted and mixed in its own ink
[さんぺいじる, sanpeijiru] (n) (See 糠漬け・ぬかづけ) soup with rice bran pickled or salted vegetables (e.g. carrots, daikon or potatoes) and fish (e.g. salmon, gadid or Arabesque greenling) boiled in a salty broth (sake lees is sometimes added) (Hokkaido local specialty dish)
[しばづけ, shibaduke] (n) salted chopped pickled vegetables
[あきあじ, akiaji] (n) (1) salmon (esp. salmon swimming upstream in the autumn); (2) (See 塩鮭) salted salmon
[なまじゃけ, namajake] (n) (1) fresh salmon; unsalted salmon; (2) raw salmon
[たらこ(鱈子;たら子);タラこ(タラ子), tarako ( tarako ; tara ko ); tara ko ( tara ko )] (n) (See 鱈・1, 介党鱈) cod roe (roe of any fish from family Gadidae, esp. salted walleye pollack roe)
[うしおに, ushioni] (n) fish, shellfish, etc. boiled in salted water
[ししびしお;にくしょう(肉醤), shishibishio ; nikushou ( niku shou )] (n) (arch) salted and fermented meat or fish
[うめず, umezu] (n) plum vinegar; (salted) plum juice
[うすじお, usujio] (n) lightly salted
[めんたいこ, mentaiko] (n) (See 明太) walleye pollack roe (generally served salted and spiced with red pepper)
[じんだ;じんた, jinda ; jinta] (n) (1) salted rice-bran paste for pickling; (2) mashed green soybeans
[ひしお, hishio] (n) salted flesh (fish, etc.)