[ro-suta-] (n) (1) roaster; (2) roster #12075
[arare] (n) (See 霰餅) roasted mochi pieces (usu. flavoured with soy sauce, or sweetened with sugar, etc.)
[おこしだね, okoshidane] (n) (See 興し・おこし) roasted millet or rice cake used to make okoshi
[ほうじちゃ, houjicha] (n) roasted green tea
[もつやき, motsuyaki] (n) roast giblets
[kuraunro-suto] (n) crown roast
[zoroasuta-] (n) Zoroaster
[ゾロアスターきょう, zoroasuta-kyou] (n) Zoroastrianism
[チャーシューメン, cha-shu-men] (n) (See チャーシュー) ramen soup topped with slices of roasted pork (chi
[はこべじお(はこべ塩;繁縷塩);ハコベじお(ハコベ塩), hakobejio ( hakobe shio ; han ru shio ); hakobe jio ( hakobe shio )] (n) (obsc) chickweed (stitchwort) roasted and mixed with salt, then ground into a powder for use as toothpaste
[パーシじん, pa-shi jin] (n) Parsee; Parsi (adherent of Zoroastrianism, esp. descendants of those who fled to India to escape persecution in Persia)
[ホイルやき, hoiru yaki] (n) roast in foil wrapper
[riburo-su] (n) rib roast
[ro-su] (n) (abbr) (See ロースト) roast; roasting meat; sirloin; pork loin; (P)
[ro-suto] (n, vs) roast; (P)
[ro-sutochikin] (n) roast chicken
[ro-sutobi-fu] (n) roast beef
[ro-suhamu] (n) roast ham
[うまき, umaki] (n) skewered eel roasted and wrapped in fried egg
[まるやき, maruyaki] (n) whole roast (e.g. pig, turkey, etc.)
[おこし, okoshi] (n) (uk) millet or rice cake, roasted and hardened with starch syrup and sugar (sometimes including peanuts, etc.)
[くしやき, kushiyaki] (n, adj-no) grilling on a skewer; spit-roasting
[かたロース, kata ro-su] (n) shoulder roast (e.g. of lamb)
[げんまいちゃ, genmaicha] (n) tea (with roasted rice)
[こうせん, kousen] (n) (1) (See 麦こがし) roasted barley flour; (2) parched flour with various ingredients added and drunk in hot water
[チャーシュー, cha-shu-] (n) (uk) roasted pork fillet (often used in ramen) (chi
[やきもち, yakimochi] (n) (1) jealousy; (2) roasted rice cake; (P)
[やきいも, yakiimo] (n) roasted sweet potato; baked sweet potato; (P)
[やきぐり, yakiguri] (n) roasted chestnuts
[やきあげる, yakiageru] (v1, vt) to burn; to roast; to grill; to bake
[やきぶた, yakibuta] (n) roast pork
[やきなべ, yakinabe] (n) cooking pot (for roasting, broiling, etc.)
[やきごめ, yakigome] (n) roasted or parched rice
[やきたて, yakitate] (adj-no) fresh made; freshly baked; freshly roasted
[やける, yakeru] (v1, vi) (1) (焼ける only) to burn; to be roasted; to be heated; to be sunburnt; to fade (in the sun); to glow red (i.e. of the sky at sunset); (2) to be jealous; to be envious; (P)
[ふかあぶり, fukaaburi] (n, adj-no) dark roast (coffee)
[なまやけ, namayake] (n, adj-no) half-roasted; half-baked; rare
[いしやきビビンバ, ishiyaki bibinba] (n) stone-roasted bibimbap; Korean style rice (bibimbap) heated in a stone pot
[いりまめ, irimame] (n) parched or roasted beans (or soybeans)
[いる, iru] (v5r, vt) to parch; to fry; to fire; to broil; to roast; to boil down (in oil)
[いれる, ireru] (v1, vi) (1) to be roasted; to be parched; (2) (arch) to be irritated; to be annoyed
[いりなべ, irinabe] (n) roasting pan
[すみやき, sumiyaki] (n) (1) charcoal making; charcoal maker; (adj-no, n) (2) charcoal-roasted; charcoal-grilled
[ちゅうあぶり, chuuaburi] (n, adj-no) medium roast (coffee)
[なんばんづけ, nanbanduke] (n) roasted or deep-fried fish or meat, marinated in a spicy sauce
[はいかきょう, haikakyou] (n) Zoroastrianism
[いりつける, iritsukeru] (v1, vt) to parch; to roast; to broil; to scorch
[ほうじる, houjiru] (v1, vt) to roast (i.e. tea leaves)
[ほうずる, houzuru] (vz, vt) (obsc) (See 焙じる) to roast (i.e. tea leaves)
[ばいしょう, baishou] (n, vs) roasting (in metallurgy, etc.); calcination; torrefaction