汁

squeezed juice (e.g. of a lemon)

soupy; containing more broth or sauce than usual (of gyudon, etc.)

soup bowl

Slang

pussy juice; grool

bittern; concentrated solution of salts (esp. magnesium chloride) left over after the crystallization of seawater or brine

water that has been used to wash rice

Food, cooking

soup made with red miso paste; red miso soup

Food, cooking

thin dipping sauce for tempura

Food, cooking

soup made from boiling leftover fish scraps; fishhead soup

broth left over after boiling meat, fish, vegetables, etc.; stock

juice; sap

pus

Food, cooking

grated yam soup

milk (of a mammal)

ちちしる only

latex (milky fluid found in plants)

dipping sauce

Food, cooking

(dried) bonito stock

marinade

Food, cooking

shottsuru; salted and fermented fish sauce from Akita

tanuki soup; raccoon-dog soup

choleric temperament

Food, cooking

thin soup of fish or shellfish boiled in seawater

Food, cooking

ishiru; ishiri; fish sauce made of salted and fermented sardines, mackerel, or squid; specialty of the Noto Peninsula

soup made with sake lees

juice