玉 葱(たまねぎ)

たまねぎ

noun

onion

food plant-general

1. onion

A round bulb vegetable with layers, used widely in cooking.

玉葱(たまねぎ)を切(き)ると涙(なみだ)が出(で)る。

When I cut onions, tears come out.

玉葱(たまねぎ)を炒(いた)めて飴色(あめいろ)にする。

To sauté onions until caramelized.

カレーには玉葱(たまねぎ)が欠(か)かせない。

Onion is essential for curry.

新(しん)玉葱(たまねぎ)は甘(あま)くて生(なま)でも食(た)べられる。

New onions are sweet and can be eaten raw.

ハンバーグを作(つく)る時(とき)に玉葱(たまねぎ)をみじん切(ぎ)りにして混(ま)ぜる。

When making hamburger steaks, I dice onions and mix them in.

玉葱(たまねぎ) is one of the most commonly used vegetables in Japanese cooking, appearing in curries, stir-fries, soups, and salads. Often written in katakana as タマネギ or hiragana as たまねぎ.

Etymology

玉(たま) (ball) + 葱(ねぎ) (green onion) — literally 'ball onion,' distinguishing it from 長(なが)葱(ねぎ) (long green onion).

Common collocations

みじん切(ぎ)り: diced/minced
薄切(うすぎ)り: thinly sliced
飴色(あめいろ)玉葱(たまねぎ): caramelized onion
酢(す)玉葱(たまねぎ): pickled onion

Types

新(しん)玉葱(たまねぎ): new-season onion (sweeter and milder, sold in spring)
赤(あか)玉葱(たまねぎ) / 紫(むらさき)玉葱(たまねぎ): red onion

Related Words

Related: 葱(ねぎ) (green onion)

core

Added 2026.1.16 12:25 · Revised 2026.9.30 14:51

05000/05196_tamanegi