{"id":106556,"date":"2023-03-17T08:52:30","date_gmt":"2023-03-17T12:52:30","guid":{"rendered":"https:\/\/www.fluentu.com\/blog\/learn\/japanese-food-vocabulary\/"},"modified":"2025-02-26T00:54:21","modified_gmt":"2025-02-26T05:54:21","slug":"japanese-food-vocabulary","status":"publish","type":"post","link":"https:\/\/www.fluentu.com\/blog\/japanese\/japanese-food-vocabulary\/","title":{"rendered":"150 Japanese Food Vocabulary [with Pronunciation and Translation]"},"content":{"rendered":"

Did you know that learning to cook in a foreign language is an amazing way to learn said language?<\/a><\/p>\n

If you’re a foodie or just love to cook, memorizing Japanese words for food could be your shortcut to fluency. Learn 150 Japanese food words in my guide below to describe your favorite dishes.<\/p>\n

[fluentu-toc]<\/p>\n

<\/p>\n

Ingredients: \u98df\u6750 (shokuzai<\/em>)<\/h2>\n

Fruit: \u679c\u7269 (kudamono<\/em>)<\/h3>\n

\"different<\/a><\/p>\n

apple: \u308a\u3093\u3054 (ringo<\/em>)<\/strong><\/p>\n

citron:<\/strong> \u67da\u5b50\u00a0(yuzu<\/em>)<\/strong><\/p>\n

\u67da\u5b50 is a Japanese citrus fruit most closely related to lemons, but with a sweeter and more floral taste. Once the hot weather hits, you’ll find \u67da\u5b50 everywhere and in everything.\u00a0<\/p>\n

fig: \u7121\u82b1\u679c\u00a0(ichijiku<\/em>)<\/strong><\/p>\n

strawberry: \u82fa\u00a0(ichigo<\/em>)<\/strong><\/p>\n

watermelon: \u897f\u74dc\u00a0(suika<\/em>)<\/strong><\/p>\n

cucumber: \u304d\u3085\u3046\u308a(ky\u016bri<\/em>)<\/strong><\/p>\n

grape(s): \u8461\u8404 (bud\u014d<\/em>)<\/strong><\/p>\n

Vegetables and Herbs: \u91ce\u83dc (yasai<\/em>) and \u30cf\u30fc\u30d6 (h\u0101bu<\/em>)<\/h3>\n

\"different<\/a><\/p>\n

pumpkins: \u5357\u74dc (kabocha<\/em>)<\/strong><\/p>\n

mushrooms: \u698e\u8338 (enoki dake<\/em>)<\/strong><\/p>\n

eggplant: \u8304\u5b50 (nasu<\/em>)<\/strong><\/p>\n

carrot: \u4eba\u53c2 (ninjin<\/em>)<\/strong><\/p>\n

lotus root: \u84ee\u6839 (renkon) or \u84ee (hasu)<\/strong><\/p>\n

ginger: \u751f\u59dc (sh\u014dga<\/em>)<\/strong><\/p>\n

bell pepper: \u30d4\u30fc\u30de\u30f3 (p\u012bman<\/em>)<\/strong><\/p>\n

potato: \u3058\u3083\u304c\u3044\u3082 (jagaimo<\/em>)<\/strong><\/p>\n

\u3044\u3082 by itself refers to tubers related to potatoes (like yams, sweet potatoes, taro root and so on). \u3058\u3083\u304c\u3044\u3082 is one of the more common types. \u3055\u3064\u307e\u3044\u3082 are Japanese sweet potatoes: purple on the outside and yellow on the inside, unlike the American orange variety.<\/p>\n

garlic: \u306b\u3093\u306b\u304f(ninniku<\/em>)<\/strong><\/p>\n

perilla, Japanese mint: \u3057\u305d (shiso<\/em>)<\/strong><\/p>\n

Where we have peppermint, spearmint and regular mint in the States, they have \u3057\u305d in Japan. The flavor is closer to spearmint, or even basil, than peppermint, and the herb is popularly served battered and deep-fried or wrapped up in red meat and grilled.<\/p>\n

onion: \u7389\u306d\u304e (tamanegi<\/em>)<\/strong><\/p>\n

scallion: \u306d\u304e or \u9577\u306d\u304e (negi<\/em>) or (naga\u00a0negi<\/em>)<\/strong><\/p>\n

red pepper or chili pepper: \u5510\u8f9b\u5b50 (t\u014dgarashi<\/em>) or \u30d1\u30d7\u30ea\u30ab (papurika<\/em>)<\/strong><\/p>\n

shishito pepper: \u7345\u5b50\u5510 (shishi t\u014d<\/em>)<\/strong><\/p>\n

\u7345\u5b50\u5510 is a type of Japanese sweet pepper, like a small, green bell pepper. These are best grilled over charcoal.<\/p>\n

Nuts and Grains: \u6728\u306e\u5b9f\u3068\u7a40\u7269 (konomi to kokumotsu<\/em>)<\/h3>\n

\"nuts<\/a><\/p>\n

rice: \u7c73 (kome)<\/strong><\/p>\n

uncooked rice: \u7c73 (kome)<\/strong><\/p>\n

cooked rice: \u3054\u98ef (gohan<\/em>) or \u98ef\u00a0(meshi<\/em>)<\/strong><\/p>\n

As\u00a0the Inuit are said to have many words for “snow,” Japan has many words for “rice.” Raw, uncooked grain is generally \u7c73, and different strains of the crop are variations on that word.\u00a0\u3054\u98ef and \u98ef are the same word, pronounced differently.<\/p>\n

sesame seeds: \u80e1\u9ebb\u00a0(goma<\/em>)<\/strong><\/p>\n

walnuts: \u80e1\u6843 (kurumi<\/em>)<\/strong><\/p>\n

oats: \u9ea6\u00a0(mugi<\/em>)<\/strong><\/p>\n

chestnuts: \u6817 (kuri<\/em>)<\/strong><\/p>\n

\u9ea6\u00a0<\/strong>also refers to barley and wheat.<\/p>\n

Condiments: \u8abf\u5473\u6599 (ch\u014dmiry\u014d<\/em>)<\/h3>\n

\"a<\/a><\/p>\n

If you want to cook in Japan, some things you’ll definitely need in your kitchen are:<\/p>\n

soy sauce: \u91a4\u6cb9 (sh\u014dyu<\/em>)<\/strong><\/p>\n

rice wine vinegar: \u307f\u308a\u3093 (mirin<\/em>)<\/strong><\/p>\n

sesame oil: \u80e1\u9ebb\u6cb9 (goma abura<\/em>)<\/strong><\/p>\n

vegetable oil: \u30b5\u30e9\u30c0\u6cb9 (sarada abura<\/em>)<\/strong><\/p>\n

water: \u6c34 (mizu<\/em>)<\/strong><\/p>\n

sauce: \u305f\u308c (tare<\/em>) or \u30bd\u30fc\u30b9 (s\u014dsu<\/em>)<\/strong><\/p>\n

broth: \u51fa\u6c41 (dashi<\/em>)<\/strong><\/p>\n

rice wine: \u9152 (sake<\/em>) or \u65e5\u672c\u9152 (nihonshu)<\/strong><\/p>\n

olive oil: \u30aa\u30ea\u30fc\u30d6\u6cb9 (or\u012bbu abura<\/em>)<\/strong><\/p>\n

salt: \u5869 (shio<\/em>)<\/strong><\/p>\n

black pepper: \u80e1\u6912 (kosh\u014d<\/em>)<\/strong><\/p>\n

Japanese pepper: \u5c71\u6912 (sansh\u014d<\/em>)<\/strong><\/p>\n

vinegar: \u9162 (su<\/em>)<\/strong><\/p>\n

mustard: \u8f9b\u5b50 (karashi<\/em>)<\/strong><\/p>\n

honey: \u8702\u871c (hachimitsu<\/em>)<\/strong><\/p>\n

\u8702\u871c is a compound of \u8702, “wasp” or “bee,” and \u871c, “nectar.” If you reverse the characters, \u871c\u8702\u00a0(mitsubachi<\/em>), you end up with “honeybee.” I’ll pass on the honeybee cake, thank you.<\/p>\n

oyster sauce: \u30aa\u30a4\u30b9\u30bf\u30fc\u30bd\u30fc\u30b9 (oisut\u0101s\u014dsu<\/em>)<\/strong><\/p>\n

wine: \u30ef\u30a4\u30f3 (wain<\/em>)<\/strong><\/p>\n

white wine: \u767d\u30ef\u30a4\u30f3 (shiro wain<\/em>)<\/strong><\/p>\n

red wine: \u8d64\u30ef\u30a4\u30f3 (aka wain<\/em>)<\/strong><\/p>\n

Animal Products: \u755c\u7523\u7269 (chikusanbutsu<\/em>)<\/h3>\n

\"eggs<\/a><\/p>\n

When it comes to eating living things, Japan is far from squeamish. In some restaurants, they even serve fish sperm, which looks like mayo.<\/p>\n

For meat eaters, the must-see spots are Japanese grills and chicken barbecue restaurants, where they’ll serve every part of any animal they can find.<\/p>\n

gelatin: \u30bc\u30e9\u30c1\u30f3 (zerachin<\/em>)<\/strong><\/p>\n

egg: \u5375 (tamago<\/em>)<\/strong><\/p>\n

egg yolk: \u5375\u9ec4 (ran\u014d<\/em>)<\/strong><\/p>\n

egg white: \u5375\u767d (ranpaku<\/em>)<\/strong><\/p>\n

milk: \u30df\u30eb\u30af (miruku<\/em>) or \u725b\u4e73 (gy\u016bny\u016b<\/em>)<\/strong><\/p>\n

condensed milk: \u7df4\u4e73 (renny\u016b<\/em>)<\/strong><\/p>\n

mentaiko, seasoned pollack roe: \u660e\u592a\u5b50 (mentaiko<\/em>)<\/strong><\/p>\n

bonito flakes: \u304b\u3064\u304a\u7bc0 (katsuobushi<\/em>)<\/strong><\/p>\n

unsalted butter: \u7121\u5869\u30d0\u30bf\u30fc (muen bat\u0101<\/em>)<\/strong><\/p>\n

salted butter: \u6709\u5869\u30d0\u30bf\u30fc (y\u016ben bat\u0101<\/em>)<\/strong><\/p>\n

cream: \u751f\u30af\u30ea\u30fc\u30e0 (namakur\u012bmu<\/em>)<\/strong><\/p>\n

meat: \u8089 (niku<\/em>)<\/strong><\/p>\n

ground meat: \u3072\u304d\u8089 (hikiniku<\/em>)<\/strong><\/p>\n

chicken: \u9d8f\u8089 (toriniku<\/em>)<\/strong><\/p>\n

chicken wings: \u624b\u7fbd\u5148 (tebasaki<\/em>)<\/strong><\/p>\n

chicken tender: \u3055\u3055\u8eab (sasami<\/em>)<\/strong><\/p>\n

fish: \u9b5a (sakana<\/em>)<\/strong><\/p>\n

mackerel: \u9bd6 (saba<\/em>)<\/strong><\/p>\n

shrimp: \u6d77\u8001 (ebi<\/em>)<\/strong><\/p>\n

oyster: \u7261\u8823 (kaki<\/em>)<\/strong><\/p>\n

clam: \u3042\u3055\u308a(asari<\/em>)<\/strong><\/p>\n

pork: \u8c5a\u8089 (butaniku<\/em>)<\/strong><\/p>\n

beef: \u725b\u8089 (gy\u016bniku<\/em>)<\/strong><\/p>\n

chicken gizzard: \u7802\u809d (sunagimo<\/em>)<\/strong><\/p>\n

I once made the mistake of buying\u00a0\u7802\u809d. The name is a compound of\u00a0\u7802, “sand,” and \u809d, “liver,” but I ended up completely ignoring the other half-dozen characters on the package, and I just zeroed in on “liver.”<\/p>\n

I had never had chicken liver before! Imagine my disappointment when I bit into a piece of gizzard, the texture of which is diametrically opposite that of liver, and promptly tossed it all into the garbage.<\/p>\n

pork bone: \u8c5a\u9aa8 (tonkotsu)<\/strong><\/p>\n

\u8c5a\u9aa8 is the standard base for Japanese ramen, and it produces a rich, heavy, oily and milky broth… it’s like heaven in my mouth.<\/p>\n

cartilage: \u8edf\u9aa8 (nankotsu<\/em>)<\/strong><\/p>\n

quail: \u3046\u305a\u3089 (uzura<\/em>)<\/strong><\/p>\n

Quail isn’t something you see every day, but in Japan they love quail eggs,\u00a0\u3046\u305a\u3089\u306e\u5375 (\u3046\u305a\u3089\u306e \u305f\u307e\u3054), and you’ll often find them steamed (like tea eggs) or grilled, skewered and wrapped in bacon.<\/p>\n

sausage: \u30bd\u30fc\u30bb\u30fc\u30b8 (s\u014ds\u0113ji<\/em>)<\/strong><\/p>\n

tsukune: \u3064\u304f\u306d (tsukune<\/em>)<\/strong><\/p>\n

\u3064\u304f\u306d is a Japanese meat ball, usually made from poultry instead of red meat.<\/p>\n

Making Pastries: \u304a\u83d3\u5b50\u4f5c\u308a (okashizukuri<\/em>)<\/h3>\n

\"an<\/a><\/p>\n

There are traditional Japanese sweets, but Japan is far more enamored with French and German pastries, and everywhere you go, you’ll find a French\u00a0patissier\u00a0<\/em>or a bread baker.<\/p>\n

However, though European sweets are popular, baking at home is not and many people don’t have the space to bake (Japanese kitchens are small, and their ovens minuscule).<\/p>\n

As a result,\u00a0finding ingredients can be difficult, and finding them in appropriate quantities a pain.<\/p>\n

agar-agar: \u5bd2\u5929 (kanten<\/em>)<\/strong><\/p>\n

\u5bd2\u5929 is a gelatin obtained from seaweed (and thus a good substitute in vegan baking), used in pastry as a binder and thickener.<\/p>\n

granulated sugar: \u30b0\u30e9\u30cb\u30e5\u30fc\u7cd6 (gurany\u016b<\/em>t\u014d<\/em>)<\/strong><\/p>\n

brown sugar: \u9ed2\u7802\u7cd6 (kurozat\u014d<\/em>)<\/strong><\/p>\n

light brown sugar: \u304d\u3073\u7802\u7cd6 (ki bi sat\u014d<\/em>)<\/strong><\/p>\n

powdered sugar: \u7c89\u7802\u7cd6 (kona sat\u014d<\/em>)<\/strong><\/p>\n

wheat flour: \u9ea6\u7c89 (mugiko<\/em>) or \u5c0f\u9ea6\u7c89 (komugiko<\/em>)<\/strong><\/p>\n

Japanese flours,\u00a0\u9ea6\u7c89, are named according to the amount of protein: “strong” refers to bread flour (\u5f37\u529b\u7c89<\/strong>, \u304d\u3087\u3046\u308a\u304d \u3053), “medium” (\u4e2d\u529b\u7c89<\/strong>, \u3061\u3085\u3046\u308a\u304d \u3053) would be all-purpose and “weak” is cake or pastry flour (\u8584\u529b\u7c89<\/strong>, \u306f\u304f\u308a\u304d \u3053).<\/p>\n

roasted soybean flour: \u304d\u306a\u7c89 (kinako<\/em>)<\/strong><\/p>\n

\u304d\u306a\u7c89 is a nutty, flavorful, light brown flour used for dusting Japanese confections or adding flavor to sweets. It’s not the same as soy flour.<\/p>\n

rice flour: \u7c73\u7c89 (komeko<\/em>)<\/strong><\/p>\n

Like different types of \u7c73, there are different types of \u7c73\u7c89: \u9905\u7c89<\/strong> (\u3082\u3061\u3053) is a sticky rice flour used in making sticky rice buns, \u9905<\/strong> (\u3082\u3061), and often used in gluten-free baking. It can also be called \u56e3\u5b50\u7c89<\/strong> (\u3060\u3093\u3054\u3053). \u7384\u7c73\u7c89<\/strong> (\u3052\u3093\u307e\u3044\u3053) is the brown, fibrous sister of\u00a0\u9905\u7c89<\/strong>: brown rice flour.<\/p>\n

amazake: \u7518\u9152 (amazake<\/em>)<\/strong><\/p>\n

\u7518\u9152 is sweet rice wine used in cooking or baking, or just drinking<\/a>.<\/p>\n

whole wheat flour: \u5168\u7c92\u7c89 (zenry\u016bko<\/em>)<\/strong><\/p>\n

almond flour: \u30a2\u30fc\u30e2\u30f3\u30c9\u30d7\u30fc\u30c9\u30eb (\u0101mondo p\u016bdoru<\/em>)<\/strong><\/p>\n

Not “poodle,” but\u00a0poudre,\u00a0<\/em>from French.<\/p>\n

potato starch: \u7247\u6817\u7c89 (katakuriko<\/em>)<\/strong><\/p>\n

cocoa powder: \u30b3\u30b3\u30a2\u30d1\u30a6\u30c0\u30fc (kokoa paud\u0101<\/em>)<\/strong><\/p>\n

yeast: \u30a4\u30fc\u30b9\u30c8 (\u012bsuto<\/em>)<\/strong><\/p>\n

baking powder: \u30d9\u30fc\u30ad\u30f3\u30b0\u30d1\u30a6\u30c0\u30fc (b\u0113kingupaud\u0101<\/em>)<\/strong><\/p>\n

caramel: \u30ad\u30e3\u30e9\u30e1\u30eb (kyarameru<\/em>)<\/strong><\/p>\n

vanilla essence: \u30d0\u30cb\u30e9\u30a8\u30c3\u30bb\u30f3\u30b9 (banira essensu<\/em>)<\/strong><\/p>\n

poppy seeds: \u82a5\u5b50\u7c92 (keshitsubu<\/em>)<\/strong><\/p>\n

cinnamon: \u30b7\u30ca\u30e2\u30f3 (shinamon<\/em>)<\/strong><\/p>\n

cardamom: \u30ab\u30eb\u30c0\u30e2\u30f3 (karudamon<\/em>)<\/strong><\/p>\n

star anise: \u516b\u89d2 (hakkaku) or \u30a2\u30cb\u30b9 (anisu<\/em>)<\/strong><\/p>\n

soy milk: \u8c46\u4e73 (t\u014dny\u016b<\/em>)<\/strong><\/p>\n

sweet red bean paste: \u9921\u5b50 (anko<\/em>)<\/strong><\/p>\n

Counters: \u52a9\u6570\u8a5e (jos\u016bshi<\/em>)<\/h3>\n

\"cutlery<\/a><\/p>\n

teaspoon: \u5c0f\u3055\u3058 (kosaji<\/em>)<\/strong><\/p>\n

tablespoon: \u5927\u3055\u3058 (\u014dsaji<\/em>)<\/strong><\/p>\n

piece: \u500b (ko<\/em>)<\/strong><\/p>\n

This can be used for eggs, fruit or things that are generally just measured by numbers without amounts.<\/p>\n

small piece, seed, drop: \u7c92 (tsubu<\/em>)<\/strong><\/p>\n

can: \u7f36 (kan<\/em>)<\/strong><\/p>\n

sheets, leaves: \u679a (mai<\/em>)<\/strong><\/p>\n

slices\/pieces (of meat): \u5207\u308c (kire<\/em>)<\/strong><\/p>\n

sticks, stalks: \u672c (hon)<\/em><\/strong><\/p>\n

This is the counter for long, round things like stalks of asparagus.<\/p>\n

Preparation: \u4f5c\u308a\u65b9 (tsukurikata<\/em>)<\/h2>\n

To Cook: \u6599\u7406\u3092\u3059\u308b (ry\u014dri o suru<\/em>)<\/h3>\n

\"an<\/a><\/p>\n

to fry, grill, roast, bake: \u713c\u304f (yaku<\/em>)<\/strong><\/p>\n

In the case of rice or noodles (“fried rice,” “stir-fried noodles” and so on), this means “to stir-fry” or “to pan fry.”<\/p>\n

The next verb below is used with meat, vegetables and saut\u00e9ing. \u713c\u304f is for baking pastries, frying pancakes or omelets, grilling, roasting in the oven, pan searing (steak, etc.) and the aforementioned stir-fried noodles and rice.<\/p>\n

to stir-fry: \u7092\u3081\u308b (itameru<\/em>)<\/strong><\/p>\n

to deep fry: \u63da\u3052\u308b (ageru<\/em>)<\/strong><\/p>\n

to steam: \u84b8\u304b\u3059 (fukasu<\/em>)<\/strong><\/p>\n

to cut: \u5207\u308b (kiru<\/em>)<\/strong><\/p>\n

to heat: \u71b1\u3059\u308b (netsu suru<\/em>)<\/strong><\/p>\n

to pre-heat: \u4e88\u71b1\u3092\u3059\u308b (o suru<\/em>)<\/strong><\/p>\n

to turn off the stove: \u706b\u3092\u6b62\u3081\u308b (hi o tomeru<\/em>)<\/strong><\/p>\n

to mix together: \u6df7\u305c\u308b (mazeru<\/em>)<\/strong><\/p>\n

to serve: \u76db\u308a\u4ed8\u3051\u308b (moritsukeru<\/em>)<\/strong><\/p>\n

to grate (ginger, sesame seeds, etc.): \u5378\u3059 (orosu<\/em>)<\/strong><\/p>\n

to add: \u52a0\u3048\u308b (kuwaeru<\/em>)<\/strong><\/p>\n

to boil: \u8339\u3067\u308b (yuderu<\/em>)<\/strong><\/p>\n

to stew, simmer, boil: \u716e\u308b (niru<\/em>)<\/strong><\/p>\n

\u8339\u3067\u308b and \u716e\u308b both mean “to boil,” but the former implies cooking an object in boiling liquid: e.g., hard-boiled eggs, \u8339\u3067\u5375 (\u3086\u3067\u305f\u307e\u3054). The latter means “to boil” or “to simmer” a liquid, either with the goal of reducing it (stews and braises) or cooking what’s inside.<\/p>\n

to come to a simmer: \u716e\u7acb\u3064 (nitatsu<\/em>)<\/strong><\/p>\n

\u716e\u7acb\u3064, is the intransitive verb: the stew “boils” or “comes to a simmer.”\u00a0<\/em><\/p>\n

Utensils\/Tools \u9053\u5177 (d\u014dgu<\/em>)<\/h3>\n

\"frying<\/a><\/p>\n

skillet: \u30d5\u30e9\u30a4\u30d1\u30f3 (furaipan<\/em>)<\/strong><\/p>\n

knife: \u5305\u4e01 (h\u014d ch\u014d) or \u30ca\u30a4\u30d5 (naifu<\/em>)<\/strong><\/p>\n

rubber spatula: \u30b4\u30e0\u30d9\u30e9 (gomu bera<\/em>)<\/strong><\/p>\n

strainer: \u3053\u3057\u5668 (koshiki<\/em>)<\/strong><\/p>\n

whisk: \u6ce1\u7acb\u3066\u5668 (awadateki<\/em>)<\/strong><\/p>\n

baking sheet or jelly roll pan: \u30d0\u30c3\u30c8 (batto<\/em>) or \u30aa\u30fc\u30d6\u30f3\u7528\u9244\u677f (\u014dbuny\u014d teppan<\/em>)<\/strong><\/p>\n

parchment paper: \u30aa\u30fc\u30d6\u30f3\u30b7\u30fc\u30c8 (\u014dbun sh\u012bto<\/em>) or \u30af\u30c3\u30ad\u30f3\u30b0\u30b7\u30fc\u30c8 (kukkingu sh\u012bto<\/em>)<\/strong><\/p>\n

Let’s Cook!: \u6599\u7406\u3092\u3057\u3088\u3046\uff01(\u308a\u3087\u3046\u308a\u3092\u3057\u3088\u3046\uff01)<\/h2>\n

Much of modern Japanese cooking is foreign-inspired, but all of it is simple. The recipe below is a personal favorite.<\/p>\n

See if you can decipher the instructions with your new knowledge of food vocabulary! In some places, hiragana have been added in parentheses next to words, in order to give you a helping hand.<\/p>\n

\u8c5a\u8089\u306e\u751f\u59dc\u713c\u304d (butaniku no sh\u014dgayaki<\/em>)<\/strong>
\nGinger Pork<\/strong><\/p>\n

<\/lite-youtube><\/p>\n

\uff12\u4eba\u5206 (\u3075\u305f\u308a\u3076\u3093)
\nserves 2<\/p>\n

\u98df\u6750
\nIngredients<\/p>\n

\u8c5a\u306e\u30ed\u30fc\u30b9\u8089 (\u3076\u305f\u306e \u308d\u30fc\u3059 \u306b\u304f)\uff1a\uff12\uff15\uff10\u301c\uff13\uff10\uff10g
\nThe above is a thin slice of pork loin used for quick grilling and frying.<\/p>\n

\u7389\u306d\u304e\uff1a\uff11\/\uff12 \u500b<\/p>\n

\u5378\u3057\u751f\u59dc\uff1a\u5927\u3055\u3058\uff12<\/p>\n

\u91a4\u6cb9\uff1a\u5927\u3055\u3058\uff12<\/p>\n

\u9152\uff1a\u5927\u3055\u3058\uff12<\/p>\n

\u30b0\u30e9\u30cb\u30e5\u30fc\u7cd6\uff1a\u5927\u3055\u3058\uff11<\/p>\n

\u30b5\u30e9\u30c0\u6cb9\uff1a\u5927\u3055\u3058\uff12<\/p>\n

\u5c0f\u9ea6\u7c89\uff1a\u5c0f\u3055\u3058\uff11<\/p>\n

\u4f5c\u308a\u65b9
\nDirections<\/p>\n

\u7389\u306d\u304e\u306e\u76ae (\u304b\u308f)<\/strong> \u3092\u3080\u304d\u3001\u534a\u5206 (\u306f\u3093\u3076\u3093)<\/strong> \u306b\u3059\u308b\u3002\u8584\u304f (\u3046\u3059\u304f)<\/strong> (\uff15mm\u3050\u3089\u3044) \u5207\u308b\u3002
\nRemove the onion skin and cut the onion in half. Slice the onion thinly (about 5-millimeter slices).<\/p>\n

\u751f\u59dc\u306f\u3001\u76ae\u3092\u3080\u304d\u3001\u5378\u3059\u3002
\nPeel and grate the ginger.<\/p>\n

\u30d0\u30c3\u30c8\u306b\u751f\u59dc\u3001\u91a4\u6cb9\u3001\u9152\u3068\u30b0\u30e9\u30cb\u30e5\u30fc\u7cd6\u3092\u5165\u308c\u3066 (\u3044\u308c\u3066)<\/strong> \u6df7\u305c\u3001\u8c5a\u8089\u3092\u5e83\u3052\u3066 (\u3072\u308d\u3052\u3066)<\/strong> \u5165\u308c\u308b\u3002\u5168\u90e8\u00a0(\u305c\u3093\u3076)\u00a0<\/strong>\u3092\u6df7\u305c\u3001\u7d04\uff15\u5206 (\u3084\u304f \u3054\u3075\u3093)<\/strong>\u00a0\u7f6e\u3044\u3066 (\u304a\u3044\u3066)<\/strong> \u304a\u304f\u3002
\nPut the ginger, soy sauce, rice wine and sugar into a small baking pan and mix it together. Spread the pork in the sauce and mix. Let it marinate for about 5 minutes.<\/p>\n

\u30d5\u30e9\u30a4\u30d1\u30f3\u306b\u30b5\u30e9\u30c0\u6cb9\u3092\u5165\u308c\u3066\u3001\u4e2d\u706b (\u3061\u3085\u3046\u3073)<\/strong> \u3067\u71b1\u3057\u3001\u8c5a\u8089\u3092\u3056\u3063\u3068\u5e83\u3052\u3066\u5165\u308c\u308b\u3002
\nHeat the oil in the skillet on medium heat, and spread the pork out in the pan.<\/p>\n

\u5c0f\u9ea6\u7c89\u3082\u52a0\u3048\u3001\u305d\u306e\u307e\u307e\uff12\u301c\uff13\u5206\u9593 (\u306b\u3001\u3055\u3093 \u3077\u3093\u304b\u3093)<\/strong> \u713c\u304d\u3001\u8089\u306e\u8272 (\u3044\u308d)<\/strong> \u304c\u5909\u308f\u3063\u305f (\u304b\u308f\u3063\u305f)<\/strong> \u3089\u3001\u7389\u306d\u304e\u3082\u52a0\u3048\u308b\u3002
\nAdd the flour and let the pork cook for 2-3 minutes, until the color starts to change, then add the onion.<\/p>\n

\u30d0\u30c3\u30c8\u306b\u6b8b\u3063\u3066\u3044\u308b (\u306e\u3053\u3063\u3066\u3044\u308b)<\/strong> \u305f\u308c\u3092\u52a0\u3048\u3001\u5f31\u706b (\u3088\u308f\u3073)<\/strong> \u3067\u713c\u304d\u7d9a\u3051\u308b (\u3084\u304d\u3064\u3065\u3051\u308b)<\/strong>\u3002
\nPour in the remaining sauce from the baking pan, and continue cooking on low heat.<\/p>\n

\u305f\u308c\u304c\u307b\u3068\u3093\u3069\u306a\u304f\u306a\u3063\u305f\u3089\u3001\u76db\u308a\u4ed8\u3051\u308b\u3002
\nWhen the sauce is almost all evaporated, turn off the heat and transfer the pork to a serving dish. (“Serve it.”)<\/p>\n

How to Learn Japanese Through Cooking<\/h2>\n

Once you’re armed with a handy dandy dictionary, smartphone dictionary app or online translation tool, get yourself into the kitchen!<\/p>\n

Actually, sit yourself down on the couch, with your computer<\/a>. Let’s learn Japanese culinarily by:<\/p>\n