In the diverse and rich world of Japanese cuisine, knowing some essential cooking and culinary phrases can enhance your experience, whether you’re dining out, cooking at home, or exploring recipes. Here, we explore some important vocabulary along with their meanings and usage in context.
料理 (りょうり, ryouri) – Cooking or cuisine.
昨日、日本料理を作ってみました。
This refers to the act of cooking or the type of cuisine itself. It’s a general term that can be used in various contexts related to food preparation or types of dishes.
調理 (ちょうり, chouri) – Preparation of food.
調理方法によって味が変わります。
This word focuses specifically on the process of preparing food, which could involve chopping, boiling, frying, etc.
切る (きる, kiru) – To cut.
野菜を細かく切ってください。
A fundamental action in cooking, this verb is used when instructing to cut ingredients.
煮る (にる, niru) – To boil.
鍋でじっくり煮てください。
This is used when the cooking method involves boiling food in water or broth, commonly used in many traditional Japanese dishes.
焼く (やく, yaku) – To grill or bake.
魚を焼いたのが好きです。
This term can be used for grilling or baking, particularly used for fish, meats, or even vegetables.
混ぜる (まぜる, mazeru) – To mix.
ドレッシングをよく混ぜてください。
A verb used when ingredients need to be stirred together, crucial for making dressings or combining elements of a dish.
味 (あじ, aji) – Flavor or taste.
このスープの味がちょうどいい。
This noun describes the flavor of food and is essential when discussing the quality or characteristics of a dish.
辛い (からい, karai) – Spicy.
私は辛い料理が苦手です。
Used to describe food that has a strong, spicy taste, often involving chili peppers or a spicy seasoning.
甘い (あまい, amai) – Sweet.
このケーキは甘すぎます。
Describes dishes or ingredients that taste sweet. It’s commonly used in desserts but also in some savory dishes that require a bit of sugar.
酸っぱい (すっぱい, suppai) – Sour.
レモンはとても酸っぱいです。
This adjective is used to describe a sour taste, typical of citrus fruits like lemons or vinegars used in dressing.
塩辛い (しおからい, shiokarai) – Salty.
スープが塩辛すぎると感じます。
Refers to a high level of saltiness in food, which can be a critical point of discussion when tasting soups or seasonings.
レシピ (れしぴ, reshipi) – Recipe.
新しいレシピを試してみたいです。
This is a noun for recipes, an essential term for those who enjoy cooking and trying out new dishes.
食材 (しょくざい, shokuzai) – Ingredients.
新鮮な食材を使うことが大切です。
Refers to the ingredients used in meals, highlighting the importance of quality and freshness in Japanese cooking.
包丁 (ほうちょう, houchou) – Kitchen knife.
包丁で野菜を切ってください。
This is the specific term for a kitchen knife, a tool essential for preparing most dishes.
まな板 (まないた, manaita) – Cutting board.
まな板の上で魚をさばきます。
Used in the preparation of food, this term refers to the board on which ingredients are cut.
Knowing these terms not only helps you navigate Japanese cooking shows, recipes, or menus but also enriches your understanding of the culture and its culinary traditions. Whether you’re a novice cook or an expert chef, integrating these words into your vocabulary will enhance your culinary adventures in the Japanese cuisine landscape.
