Japanese shinjitai Simplified from 燒 (堯 → 尭).
焼 (radical 86 火+8, 12 strokes, cangjie input 火十廿山 (FJTU), composition ⿰火尭)
- KangXi: not present, would follow page 675, character 19
- Dai Kanwa Jiten: character 19166
- Hanyu Da Zidian: not present, would follow volume 3, page 2208, character 4
- Unihan data for U+713C
|For pronunciation and definitions of 焼 – see 燒.
(This character, 焼, is a variant form of 燒.)
(grade 4 “Kyōiku” kanji, shinjitai kanji, kyūjitai form 燒)
- (n, n-suf) cooking, esp. frying or stir-frying; heating; tempering; -ware.
- 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)
- 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