８。日本文化地理概論 文化 食

Question 1

ご飯

Answer 1

ごはん

밥

Question 2

米

Answer 2

べい、よね、こめ
r Reis
쌀

Question 3

稲

Answer 3

いね
e Reispflanze
벼

Question 4

日本料理

Answer 4

にほんりょうり

Question 5

和食

Answer 5

わしょく＝日本料理

Question 6

丼物

Answer 6

どんぶりもの=どんぶり

덮밥

Question 7

なべ

Answer 7

r Kochtopf

Question 8

鍋料理

Answer 8

なべりょうり

전골요리

Question 9

しゃぶしゃぶ

Answer 9

샤브샤브

Question 10

すき焼き

Answer 10

すきやき

Question 11

天ぷら

Answer 11

てんぷら

Question 12

刺身

Answer 12

さしみ

Question 13

会席料理

Answer 13

かいせきりょうり

Question 14

すし

Answer 14

초밥

Question 15

にぎり寿司

Answer 15

にぎりすし

Question 16

巻き寿司

Answer 16

まきすし

Question 17

手巻き寿司

Answer 17

てまきすし

Question 18

稲荷寿司

Answer 18

いなりすし

유부초밥

Question 19

シャリ

Answer 19

쌀알, 쌀밥

Question 20

ムラサキ

Answer 20

しょうゆ

Question 21

醤油

Answer 21

しょうゆ

e sojasoße

Question 22

サビ

Answer 22

わさび

Question 23

わさび

Answer 23

고추냉이

Question 24

アガリ

Answer 24

お茶

Question 25

お茶

Answer 25

おちゃ

차

Question 26

抹茶

Answer 26

まっちゃ
grüner tee aus pulver
말차, 가루차

Question 27

玉露

Answer 27

ぎょくろ

ausgelesener grüner tee

Question 28

煎茶

Answer 28

せんちゃ

Question 29

番茶

Answer 29

ばんちゃ

질이 낮은 엽차

Question 30

麺

Answer 30

めん

nudeln

Question 31

うどん

Answer 31

우동

Question 32

そうめん

Answer 32

소면

Question 33

そば

Answer 33

메밀국수

Question 34

ラーメン

Answer 34

라면

Question 35

日本酒

Answer 35

にほんしゅ

일본술. 주로 청주.

Question 36

焼酎

Answer 36

しょうちゅう

소주

Question 37

ビール

Answer 37

맥주

Question 38

発泡酒

Answer 38

はっぽうしゅ
low malt beer
발포주

Question 39

第三のビール

Answer 39

だいさんのビール

Question 40

みりん

Answer 40

미림. 요리술.

Question 41

酢

Answer 41

さく

r Essig

Question 42

味噌

Answer 42

みそ

Question 43

出汁

Answer 43

だし

Question 44

味の素

Answer 44

おじのもと

글루탐산나트륨을 주성분으로 하는 조미료

Question 45

梅干し

Answer 45

うめぼし

eingelegte pflaumen

Question 46

漬け物

Answer 46

つけもの
eingelegte Gemüsen
채소절임