焼

See also: 燒 and 烧

焼 U+713C, 焼 CJK UNIFIED IDEOGRAPH-713C ← 焻 [U+713B] CJK Unified Ideographs 焽 → [U+713D]

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)

1. burn
2. bake
3. heat
4. roast
5. boil
6. fry
7. cook

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

Shinjitai	焼
Kyūjitai	燒

Glyph origin

Japanese shinjitai Simplified from 燒 (堯 → 尭).

Kanji

焼

(grade 4 “Kyōiku” kanji, shinjitai kanji, kyūjitai form 燒)

1. burn
2. grill

Readings

• Go-on: しょう (shō, Jōyō)^{←せう (seu, historical)}
• Kan-on: しょう (shō, Jōyō)^{←せう (seu, historical)}
• Kun: やく (yaku, 焼く, Jōyō); やける (yakeru, 焼ける, Jōyō); やき (yaki)
• Nanori: やい (yai)

Compounds

Compounds

• 鋤(すき)焼(や)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(たい)焼(や)き (taiyaki)
• 蛸(たこ)焼(や)き (takoyaki): takoyaki
• 卵(たまご)焼(や)き (tamagoyaki)
• 焼(しょう)酎(ちゅう) (shōchū): distilled sake
• 叉(チャー)焼(シュー) (chāshū): char siu, a style of barbecue pork wherein the meat is trussed, marinated, skewered, and then roasted
• 銅(ど)鑼(ら)焼(や)き (dorayaki): a kind of confection consisting of two small cakes baked to resemble gongs, sandwiching a filling of sweet azuki bean paste
• 焼(や)き鳥(とり) (yakitori)
• 焼(や)き肉(にく) (yakiniku)
• 焼(や)き豚(ぶた) (yakibuta): char siu, a style of barbecue pork wherein the meat is trussed, marinated, skewered, and then roasted
• 夕(ゆう)焼(や)け (yūyake): sunset