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Giapponese III - 中級日本語 > 第７課 > Flashcards

第７課 Flashcards

1
Q

食生活

A

しょくせいかつ

abitudini alimentari

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2
Q

材料

A

ざいりょう

ingrediente, materiale

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3
Q

比べる

A

くらべる

confrontare

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4
Q

特徴

A

とくちょう

caratteristica

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5
Q

旬

A

しゅん

di stagione

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6
Q

国々

A

くにぐに

paesi

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7
Q

主食

A

しゅしょく

alimento di base, alimento principale

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8
Q

副食

A 
ふくしょく
piatto complementare (al riso)
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9
Q

習慣

A

しゅうかん

abitudine

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10
Q

日常

A

にちじょう

quotidiano

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11
Q

中心

A

ちゅうしん

centro, base

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12
Q

普通は

A

ふつうは

di solito

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13
Q

穀物

A

こくもつ

grani, cereali

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14
Q

麦

A

.むぎ

frumento, orzo, segale, avena, grano

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15
Q

とともに

A

insieme a

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16
Q

御菜

A

おかず

piatti che accompagnano il riso

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17
Q

食文化

A

しょくぶんか

cultura alimentare

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18
Q

食文化圏

A

しょくぶんかけん
area di cultura
alimentare

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19
Q

経済圏

A

けいざいけん

area economica

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20
Q

属する

A

にぞくする

appartenere a qualcosa

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21
Q

諸国

A

しょこく

vari paesi

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22
Q

同様

A

どうよう

similmente

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23
Q

米食

A

べいしょく

consumo del riso

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24
Q

既に

A

すでに

già, ormai

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25
Q

弥生時代

A

やよいじだい

periodo Yayoi

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26
Q

古くは

A

ふるくは

nei tempi antichi, anticamente

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27
Q

肉食

A

にくしょく

consumo di carni, alimentazione carnea, abitudine carnivora

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28
Q

行う

A

おこなう

eseguire, compiere

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29
Q

奈良時代

A

ならじだい

periodo Nara

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30
Q

広まる

A

ひろまる

diffondersi

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31
Q

避ける

A

さける

evitare

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32
Q

再び

A

ふたたび

di nuovo

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33
Q

調味料

A

ちょうみりょう

condimento

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34
Q

醤油

A

しょうゆ

salsa di soia

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35
Q

東南

A

とうなん アジア

Asia sud-orientale, Sud-est asiatico

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36
Q

似たもの

A

にたもの

cosa simile

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37
Q

それぞれ

A

ognuno, ciascuno

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38
Q

異なる

A

ことなる + 違う

diversificarsi, differire

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39
Q

調理

A

ちょうり

preparazione di cibi secondo particolari modalità

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40
Q

豆腐

A

とうふ

formaggio di soia

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41
Q

和食

A

わしょく

cucina giapponese

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42
Q

かける

A

versare sopra

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43
Q

つける

A

intingere

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44
Q

なくてはならない

A

che non si può fare a meno, essere indispensabile

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45
Q

煮物

A

にもの

cibo cotto in umido

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46
Q

用いる

A

もちいる

utilizzare

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47
Q

もちろん

A

ovviamente, senz’altro, certamente, naturalmente

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48
Q

砂糖

A

さとう

zucchero

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49
Q

酢

A

す

aceto

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50
Q

化学調味料

A

かがくちょうみりょう

condimento chimico

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51
Q

一般的に

A

いっぱんてきに

in genere, generalmente

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52
Q

あっさりしている

A

semplice, leggero

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53
Q

辛い

A

からい

piccante, salato

54
Q

油

A

あぶら

olio

55
Q

揚げる

A

あげる

friggere

56
Q

いためる

A

soffriggere

57
Q

新鮮な

A

しんせんな

fresco

58
Q

豊富に

A

ほうふに

abbondantemente, in abbondanza

59
Q

手に入る

A

てにはいる

essere reperibile, ottenibile

60
Q

生かす

A

いかす

valorizzare, sfruttare, fare buon uso

61
Q

基本

A

きほん

base, fondamento

62
Q

したがって

A

di conseguenza, pertanto, perciò

63
Q

最も

A

もっとも

il più

64
Q

食卓

A

しょくたく

tavola a cui ci si siede per mangiare

65
Q

更に

A

さらに

inoltre

66
Q

器

A

うつわ

recipiente

67
Q

によって

A

attraverso, per mezzo di

68
Q

材質

A

ざいしつ

proprietà, qualità del materiale

69
Q

合う

A

あう

abbinarsi, intonarsi, armonizzarsi, combaciare

70
Q

ただ

A

soltanto

71
Q

さえよければいい

A

può bastare, può essere sufficiente

72
Q

戦前

A

せんぜん

periodo prebellico

73
Q

戦後

A

せんご

periodo postbellico

74
Q

高度経済成長

A

こうどけいざいせいちょう

un’elevata crescita economica

75
Q

とともに

A

con

76
Q

食生活

A

しょくせいかつ

abitudini alimentari

77
Q

富む

A

とむ

ricco

78
Q

学校給食

A

がっこうきゅうしょく

refezione scolastica

79
Q

影響

A

えいきょう

influsso, influenza

80
Q

広く

A

ひろく

largamente, diffusamente, estesamente

81
Q

中華

A

ちゅうか

Cibo Cinese

82
Q

豊かになる

A

ゆたかになる

diventare più ricco di contenuto

83
Q

肉類

A

にくるい

varie specie di carni

84
Q

乳製品

A

にゅうせいひん

latticini

85
Q

多く

A

おおく

abbondantemente

86
Q

並べる

A

ならべる

disporre

87
Q

本棚

A

ほんだな

scaffali

88
Q

都市

A

とし

città

89
Q

大都市

A

だいとし

metropoli

90
Q

のほかに

A

oltre a

91
Q

各国

A

かっこく

ogni paese

92
Q

看板

A

かんばん

insegna

93
Q

手軽に

A

てがるに

prontamente, comodamente, agevolmente

94
Q

国際化

A

こくさいか

internazionalizzazione

95
Q

温室

A

おんしつ

serra, greenhouse

96
Q

のおかげで

A

grazie di

97
Q

一年中

A

いちねんじゅう

durante tutto l’anno

98
Q

温める

A

あたためる

riscaldare

99
Q

即席

A

そくせき

improvvisato, istantaneo

100
Q

食品

A

しょくひん

prodotti alimentari

101
Q

冷凍食品

A

れいとうしょくひん

alimento surgelato

102
Q

数多く

A

かずおおく

in gran quantità

103
Q

調理済み

A

ちょうりずみ

cotto, precotto

104
Q

持ち帰り

A

もちかえり

take away, take out

105
Q

温かい

A

あたたかい

caldo (cibo, bevanda)

106
Q

盛んになる

A

さかんになる

diventare popolare, molto richiesto

107
Q

につれて

A

conseguentemente a

108
Q

時代区分

A

じだいくぶん

divisione in periodi

109
Q

原始

A

げんし

Era primitiva

110
Q

縄文時代

A

じょうもんじだい

periodo Jōmon

111
Q

弥生時代

A

やよいじだい

periodo Yayoi

112
Q

古代

A

こだい

tempi antichi

113
Q

古墳

A

こふん

tumulo

114
Q

古墳時代

A

こうふんじだい

periodo Kofun

115
Q

大和時代

A

やまとじだい

periodo Yamato

116
Q

奈良時代

A

ならじだい

periodo Nara

117
Q

平安時代

A

へいあんじだい

periodo Heian

118
Q

中世

A

ちゅうせい

medioevo

119
Q

南北朝時代

A

なんぼくちょうじだい

periodo delle dinastie del Nord e del Sud

120
Q

室町時代

A

むろまちじだい

periodo Muromachi

121
Q

戦国時代

A

せんごくじだい

periodo dei regni combattenti

122
Q

近世

A

きんせい

età premoderna

123
Q

安土・桃山時代

A

あづち・ももやま　じだい

periodo Azuchi-Momoyama

124
Q

江戸時代

A

えど

periodo Edo

125
Q

近代

A

きんだい

età moderna

126
Q

明治時代

A

めいじじだい

periodo Meiji

127
Q

大正時代

A

たいしょう

periodo Taishō

128
Q

現代

A

げんだい

epoca contemporanea

129
Q

昭和時代

A

しょうわじだい

periodo Shōwa

130
Q

平成時代

A

へいせいじだい

periodo Heisei

Giapponese III - 中級日本語 (7 decks)

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