to knit; to plait; to braid; to compile (anthology, dictionary, etc.); to edit
to grimace; to make a wry face
eyes sparkling; with shining eyes; for one's eyes to gleam
crisp (e.g. potato chip, fried fish, etc.); crunchy; grumpily; touchily; scratching
somehow (or other); for some reason; without knowing why; something (or other); some ... or other
(for) household use; home use; domestic use
to experience chest pain; to have a pain in one's chest; to feel sick at heart; to have one's heart ache; to be anguished
instant noodles sold in a cup; cup noodles
bread; (sweet) pastry; staff of life; one's bread
omitting crucial steps; cutting corners; intentional negligence; tenuki; taking the initiative by ignoring the opponent's last move and playing somewhere else (in go)
fried egg; sunny-side up fried egg
as a child; when one was a child
odds and ends; all; every
(growing) quickly (esp. children, plants); (developing) quickly; fast; rapidly
to constrict one's chest; to wring one's heart; to wrench one's heart
to become a thing of the past
inner canthus; inner corner of the eye
standoffishly; primly; pungently (of a smell); acridly; long and pointed (e.g. of a nose); popping (of ears)
to lurk; to hover in the background; to be coiled up; to stretch tortuously
dark; gloomy; overcast; heavy; leaden; dull
colouring; coloring; shade (of colour); flavour; nuance; feel
to go into; to come into; to penetrate; to become complicated
seductive; carnal; troubling; difficult; anxious; uneasy
(way of) life; living; livelihood; life circumstances
emphatically (bite, gulp, chew, etc.)
big mouth; mouth opened wide; boastful speech; tall talk; large amount; large quantity
to bite into; to sink one's teeth into
saucepan; pot; stew; hot pot
cookware; cooking utensil
pot; (arch.) typical name for a female servant in the Edo-period; working at night; female with symptoms of gender identity disorder (e.g. a transvestite)
a lot; lots; enough; sufficient; enough; too many
regional cuisine; local cuisine
food (esp. chicken and vegetables) boiled in plain water (or sometimes dashi, etc.) and served with dipping sauce (esp. ponzu)
shabu-shabu; thinly sliced meat boiled quickly with vegetables, and dipped in sauce
sukiyaki; thin slices of beef, cooked with various vegetables in a table-top cast-iron pan
gadid (any fish of the family Gadidae, incl. cod, haddock, whiting and pollack); Pacific cod (Gadus macrocephalus)
hot pot stew made with offal, vegetables and (often) miso