also: ひりゅうず · ひろうす
filhós; Portuguese-style fried dough ball
A deep-fried confection introduced by Portuguese missionaries in the 16th century; now a traditional Japanese sweet, often made with flour, eggs, and sugar, sometimes coated with sugar or filled with sweet bean paste.
from Portuguese filhós
Hiryōzu is a deep-fried confection that came from Portugal.
The hirōzu my grandmother makes is crispy on the outside and fluffy inside.
deep-fried tofu ball with vegetables
Kansai dialect term for a dish similar to がんもどき; a deep-fried patty of mashed tofu mixed with finely chopped vegetables such as carrot, burdock, and shiitake. In Kansai, often called ひろうす.
See also: がんもどき
In Kansai, ganmodoki is sometimes called hiryōzu.
This hiryōzu is delicious, with carrot and burdock inside.
Standard Japanese term for the same deep-fried tofu dish; 飛竜頭 is the Kansai dialect equivalent.
The same word can refer to either a Portuguese-style sweet or a savory tofu dish depending on context and region.
Ateji spelling; the most common kanji form for this word.
Ateji spelling using the traditional form of 竜; reading ひりゅうず is also common.
Kana spelling for the ひりゅうず reading.
Kansai dialect reading; often written in kana.
From Portuguese 'filhós' (a type of fried dough). The kanji 飛竜頭 are ateji, chosen for their phonetic values rather than meaning. The savory tofu sense developed regionally in Kansai, likely by analogy with the shape and frying method.