Lesson 11 Flashcards by Aga Daniels

Q

料

A

りょう
“ingredients/fare”

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Q

料理

A

りょうり
cooking/dish

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Q

無料

A

むりょう
free of charge

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Q

料金

A

りょうきん
charge

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Q

理

A

り
“logic”

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Q

無理

A

むり
impossible

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Q

理由

A

りゆう
reason

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Q

反

A

はん・たん・ほん
そ
“to oppose”

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Q

反対する

A

はんたいする
to oppose

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Q

飯

A

はん
めし
“meal/cooked rice”

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Q

ご飯

A

ごはん
cooked rice, meal

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Q

朝ご飯

A

あさごはん
breakfast

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Q

飯

A

めし
meal (vulgar!)

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Q

牛

A

うし
ぎゅう
“cow”

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Q

牛

A

うし
cow

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Q

牛肉

A

ぎゅうにく
beef

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Q

牛乳

A

ぎゅうにゅう
milk

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Q

豚

A

ぶた
とん
“pig”

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Q

豚肉

A

ぶたにく
pork

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Q

豚

A

ぶた
pig

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Q

豚カツ

A

とんかつ
pork cutlet

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Q

鳥

A

とり
ちょう
“bird”

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Q

鳥

A

とり
bird

Q

鶏肉

A

とりにく
chicken meat

Q

焼き鳥

A

やきとり
grilled chicken

Q

肉

A

にく
meat

Q

筋肉

A

きんにく
muscle

Q

茶

A

ちゃ
さ
“tea”

Q

お茶

A

おちゃ
tea

Q

茶道

A

さどう
tea ceremony

Q

茶色

A

ちゃいろ
brown (“tea colored”)

Q

紅茶

A

こうちゃ
black tea

Q

予

A

よ
“advance”

Q

予定

A

よてい
plan

Q

予約

A

よやく
reservation

Q

天気予報

A

てんきよほう
weather forecast

Q

野

A

や
の
“field”

Q

野菜

A

やさい
vegetable

Q

小野さん

A

おのさん
Mr/Mrs/Ms Ono

Q

野原

A

のはら
field, plain

Q

菜

A

さい
な
“vegetable”

Q

野菜

A

やさい
vegetable

Q

切

A

き・きっ
せつ・さい
“to cut”

Q

切る

A

きる
to cut

Q

切って

A

きって
postage stamp

Q

大切な

A

たいせつな
precious

Q

作

A

さく・さっ・さ
つく・づく
“to make”

Q

作る

A

つくる
to make

Q

手作り

A

てづくり
handmade

Q

作品

A

さくひん
composition

Q

未

A

み
“not yet”

Q

未来

A

みらい
future

Q

味

A

あじ
み
“taste”

Q

味

A

あじ
taste

Q

意味

A

いみ
meaning

Q

味噌

A

みそ
miso

Q

興味

A

きょうみ
interest