N4 - 7

Question 1

the other person

Answer 1

相手

あいて

Question 2

custom, tradition, habit

Answer 2

習慣

しゅうかん

Question 3

difference

Answer 3

違い

ちがい

Question 4

surprise

Answer 4

驚く

おどろく

Question 5

rude, impolite

Answer 5

失礼 (な)

しつれい (な)

Question 6

one more time, again

Answer 6

もう一度

もういちど

Question 7

conference, meeting

Answer 7

会議

かいぎ

Question 8

section chief

Answer 8

課長

かちょう

Question 9

company president

Answer 9

社長

しゃちょう

Question 10

know

(respectful language)

Answer 10

ご存じ

ごぞんじ

Question 11

who

(polite)

Answer 11

どなた

Question 12

Mystery

Answer 12

ミステリー

Question 13

hometown, home country

Answer 13

出身

しゅっしん

Question 14

around, about

Answer 14

ごろ

Question 15

come, go, be

(respectful language)

Answer 15

いらっしゃる

Question 16

say

(respectful language)

Answer 16

おっしゃる

Question 17

look at, see

(respectful language)

Answer 17

ご覧になる

ごらんになる

Question 18

do

(respectful language)

Answer 18

なさる

Question 19

eat, drink

(respectful language)

Answer 19

召し上がる

めしあがる

Question 20

attend

Answer 20

出席・する

しゅっせき・する

Question 21

leave the hospital, be discharged

Answer 21

退院・する

たいいん・する

Question 22

this much

Answer 22

このくらい

Question 23

skin, peel

Answer 23

皮

かわ

Question 24

cabbage

Answer 24

キャベツ

Question 25

potato

Answer 25

ジャガイモ

Question 26

Japanese radish

Answer 26

大根

だいこん

Question 27

onion

Answer 27

タマネギ

Question 28

carrot

Answer 28

ニンジン

Question 29

green onion

Answer 29

ネギ

Question 30

half

Answer 30

半分

はんぶん

Question 31

cup

Answer 31

カップ

Question 32

cream

Answer 32

クリーム

Question 33

jello, gelatin

Answer 33

ゼリー

Question 34

sauce

Answer 34

ソース

Question 35

make pasta sauce

Answer 35

バスタのソースを作る

バスタのソースをつくる

Question 36

pasta

Answer 36

バスタ

Question 37

taste, flavor

Answer 37

味

あじ

Question 38

honey

Answer 38

はちみつ

Question 39

miso soup

(traditional Japanese bean paste soup)

Answer 39

みそ汁

みそしる

Question 40

fire, heat

Answer 40

火

ひ

Question 41

strong heat

Answer 41

強火

つよび

Question 42

low heat

Answer 42

弱火

よわび

Question 43

roux, thickening agent for soup or sauce

Answer 43

ルー

Question 44

gram

Answer 44

グラム

Question 45

finished

Answer 45

できあがり

Question 46

peel

Answer 46

むく

Question 47

fry, grill, toast, bake, roast

Answer 47

焼く

やく

Question 48

boil (water)

Answer 48

沸かす

わかす

Question 49

cool

Answer 49

冷やす

ひやす

Question 50

boil (food in water)

Answer 50

煮る

にる

Question 51

boil (food, mostly vegetables or eggs, in water)

Answer 51

ゆでる

Question 52

change

Answer 52

変わる

かわる

Question 53

bring to a boil

Answer 53

沸騰・する

ふっとう・する

Question 54

fry

Answer 54

炒める

いためる

Question 55

thick, having wide thickness

Answer 55

厚い

あつい

Question 56

thin, weak

Answer 56

薄い

うすい

Question 57

“Cut thinly.”

Answer 57

薄く切ります

うすくきります

Question 58

“This cooking has a weak flavor.”

Answer 58

この料理は味が薄いです

このりょうりはあじがうすいです

Question 59

dense, rich, thick

Answer 59

濃い

こい

Question 60

fine, small

Answer 60

細かい

こまかい

Question 61

narrow

Answer 61

細い

ほそい

Question 62

weak

Answer 62

弱い

よわい

Question 63

at first

(at beginning of a sentence)

Answer 63

まず

Question 64

next

Answer 64

次に

つぎに

Question 65

finally, lastly

Answer 65

最後に

さいごに

Question 66

seasonings

Answer 66

調味料

ちょうみりょう

Question 67

pan

Answer 67

鍋

なべ

Question 68

(simmered) meat and potatoes

Answer 68

肉じゃが

にくじゃが

Question 69

refrain from, hesitate

Answer 69

遠慮・する

えんりょ・する

Question 70

of course

Answer 70

もちろん

Question 71

mostly, most of the time

Answer 71

だいたい

Question 72

excuse me for interrupting, excuse me for intruding

Answer 72

お邪魔します

おじゃまします

Question 73

thank you for coming

Answer 73

よくいらっしゃいました