炊

freshly boiled (rice); freshly cooked; steaming; piping hot

to be cooked; to have finished cooking

to distribute rice (e.g. during an emergency)

rice cooker and warmer

to cook (something) with rice

to cook (esp. grains such as rice, by boiling); to finish cooking

food (meat, fish, vegetables, etc.) cooked separately but served together on one dish

reheating bathwater

cooking more rice

electric rice-cooker

Food, cooking; かんとだき is Kansai dialect; かんとに is Nagoya dialect

oden; dish of various ingredients, e.g. egg, daikon, potato, chikuwa, konnyaku, stewed in soy-flavored dashi

empty dream

community kitchen

(something) cooked with rice

Food, cooking

food cooked in miso; cooking in miso

having a cooking capacity of one liter

fleeting nature of riches and honour (honor)

Food, cooking

dish of the same ingredient prepared two different ways, stewed together (esp. tofu, specialty of Kyoto)

nimono; food cooked by boiling or stewing

Historical term

Bureau of the Imperial Palace Kitchens (under the ritsuryō system)

Rare term

to cook (e.g. rice); to boil

Rare term

cooking by boiling

Rare term; Obsolete term

galley; ship's kitchen

Rare term; Obsolete term

galley stovepipe

female cook; kitchenmaid

Archaic

woman who served both as a waitress and a prostitute in Osaka teahouses