飪

• In Japanese kanji and Korean hanja, the left radical component is written 𩙿 which is the historical form found in the Kangxi dictionary.
• In modern Chinese scripts (in traditional form), the left radical component is written 飠 instead.
• In Taiwan, Hong Kong and Macau, the right component is written 壬 (the uppermost stroke is a horizontal 一 line).
• In mainland China, Japan and Korea, the right component is written 壬 (the uppermost stroke is a slanting ㇒ stroke written from the upper right position to the bottom left position).

飪 (Kangxi radical 184, 食+4, 12 strokes in Chinese, 13 strokes in Japanese and Korean, cangjie input 人戈竹土 (OIHG), four-corner 8171₄, composition ⿰飠壬(GHT) or ⿰𩙿壬(JK))

• 𤏼

• 餁 (Variant traditional form)
• 饪 (Simplified Chinese)

• Kangxi Dictionary: page 1417, character 5
• Dai Kanwa Jiten: character 44049
• Dae Jaweon: page 1941, character 5
• Hanyu Da Zidian (first edition): volume 7, page 4443, character 21
• Unihan data for U+98EA

Phono-semantic compound (形聲／形声, OC *njɯmʔ) : semantic 食 (“food”) + phonetic 壬 (OC *l̥ʰeːŋʔ, *njɯm).

飪

1. to cook thoroughly

• Dictionary of Chinese Character Variants (教育部異體字字典), A04584
• “飪”, in 漢語多功能字庫 (Multi-function Chinese Character Database)‎, 香港中文大學 (the Chinese University of Hong Kong), 2014–
• (Cantonese) 粵音資料集叢

(uncommon “Hyōgai” kanji)

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• On (unclassified): じん (jin); にん (nin)
• Kun: にる (niru)

飪 • (im) (hangeul 임, revised im, McCune–Reischauer im, Yale im)

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飪: Hán Nôm readings: nhẫm, nhẩm

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• Nom Foundation

飪

1. Sawndip form of imq (“full; satiated”)

飪

1. Sawndip form of imq (“to be full; to be satiated”)