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Nakama 2 Vocabulary > Nakama 2 // Chapter 7 // Cooking > Flashcards

Nakama 2 // Chapter 7 // Cooking Flashcards

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1
Q

味

A

あじ

taste

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2
Q

苺

A

いちご

strawberry

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3
Q

大さじ

A

おおさじ

tablespoon

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4
Q

オーベン

A

oven

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5
Q

海老

A

エビ ／ えび

shrimp

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6
Q

カップ

A

cup

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7
Q

蟹

A

カニ ／ かに

crab

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8
Q

キャベツ

A

cabbage

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9
Q

牛肉

A

ぎゅうにく

beef

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10
Q

きゅうり

A

cucumber

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11
Q

グラム

A

gram

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12
Q

小さじ

A

こさじ

teaspoon

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13
Q

こしょう

A

pepper (spice)

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14
Q

（お）米

A

（お）こめ

uncooked rice

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15
Q

コーンスターチ

A

cornstarch

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16
Q

小麦粉

A

こむぎこ

flour

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17
Q

材料

A

ざいりょう

material(s), ingredient(s)

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18
Q

砂糖

A

さとう

sugar

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19
Q

（お）皿

A

（お）さら

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20
Q

サラダ油

A

サラダゆ ／ サラダあぶら

vegetable oil

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21
Q

塩

A

しお

salt

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22
Q

ジャガイモ ／ じゃがいも

A

potato

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23
Q

ジャム

A

jam

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24
Q

しょう油

A

しょうゆ

soy sauce

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25
Q

酢

A

す

vinegar

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26
Q

炊飯器

A

すいはんき

rice cooker

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27
Q

スプーン

A

spoon

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28
Q

ソース

A

sauce

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29
Q

だし

A

broth

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30
Q

玉ねぎ

A

たまねぎ

onion

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31
Q

茶碗

A

ちゃわん

rice bowl

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32
Q

電子レンジ

A

でんしレンジ

microwave (oven)

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33
Q

鶏肉 ／ 鳥肉

A

とりにく

chicken (meat)

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34
Q

ドレッシング

A

(salad) dressing

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35
Q

ナイフ

A

knife

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36
Q

ねぎ ／ ネギ

A

green onion

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37
Q

海苔

A

のり

seaweed

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38
Q

鍋

A

なべ

a pot

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39
Q

箸

A

はし

chopstick(s)

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40
Q

バター

A

butter

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41
Q

火

A

ひ

fire

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42
Q

フォーク

A

fork

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43
Q

豚肉

A

ぶたにく

pork

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44
Q

フライパン

A

frying pan, skillet

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45
Q

ボウル

A

mixing bowl

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46
Q

包丁

A

ほうちょう

kitchen knife, butcher knife

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47
Q

ほうれん草

A

ほうれんそう

spinach

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48
Q

マヨネーズ

A

mayonnaise

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49
Q

ミキサー

A

(electric) mixer

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50
Q

味噌

A

みそ

miso (soybean paste)

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51
Q

洗う

A

あらう

to wash

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52
Q

炊く

A

たく

to cook

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53
Q

足す

A

たす

to add to make up (for a deficit)

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54
Q

焼く

A

やく

to bake; to fry, to grill

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55
Q

やる

A

to do

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56
Q

蒸す

A

むす

to steam

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57
Q

揚げる

A

あげる

to deep-fry

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58
Q

温める

A

あたためる

to heat up

59
Q

炒める

A

いためる

to stir-fry, sauté

60
Q

かける

A

to pour

61
Q

加える

A 
くわえる
to add (an ingredient)
62
Q

漬ける ／ 浸ける

A

つける

to dip; to soak; to pickle

63
Q

煮る

A

にる

to stew; to boil (in broth or soup)

64
Q

混ぜる

A

まぜる

to mix

65
Q

茹でる

A 
ゆでる
to boil (ingredients in water), to poach (in water)
66
Q

薄い

A

うすい

thin, weak (in taste)

67
Q

濃い

A

こい

thick, strong (in taste)

68
Q

適当（な）

A

てきとう（な）

appropriate

69
Q

少しずつ

A

すこしずつ

little by little

70
Q

最後に

A

さいごに

lastly, at last, finally

71
Q

いか ／ イカ

A

squid, calamari

72
Q

蛤

A

はまぐり ／ ハマグリ

clam

73
Q

タコ ／ たこ

A

octopus

74
Q

鯛

A

たい

red snapper

75
Q

鮪

A

マグロ ／ まぐろ

tuna

76
Q

挽肉

A

ひきにく

ground meat

77
Q

牛挽肉

A

ぎゅう ひき にく

ground beef

78
Q

胸肉

A

むねにく

breast meat

79
Q

もも肉

A

ももにく

(chicken) thigh

80
Q

さやえんどう

A

snow pea

81
Q

椎茸

A

しいたけ

shiitake mushroom

82
Q

洋梨

A

ようなし

pears

83
Q

パイナップル

A

pineapple

84
Q

豆

A

まめ

beans

85
Q

ブロッコリー

A

broccoli

86
Q

カリフラワー

A

cauliflower

87
Q

大根

A

だいこん

daikon radish

88
Q

とうもろこし

A

corn

89
Q

パセリ

A

parsley

90
Q

ウスターソース

A

Worcestershire sauce

91
Q

オリーブ油

A

オリーブゆ

olive oil

92
Q

ケチャップ

A

ketchup

93
Q

スパイス

A

spice

94
Q

味醂

A

みりん

sweet rice wine for cooking

95
Q

バルサミコ酢

A

バルサミコす

balsamic vinegar

96
Q

缶詰

A

かんづめ

canned food

97
Q

パン粉

A

パンこ

bread crumbs

98
Q

薄力粉

A

はくりきこ

cake flour

99
Q

強力粉

A

きょうりきこ

bread flour

100
Q

ベーキングパウダー

A

baking powder

101
Q

生クリーム

A

なまクリーム

whipping cream

102
Q

強火

A

つよび

high heat

103
Q

中火

A

ちゅうび

medium heat

104
Q

弱火

A

よわび

low heat

105
Q

和える

A

あえる

to mix, to dress something with a sauce or dressing

106
Q

泡立てる

A

あわだてる

to whip

107
Q

煎る

A

いる

to roast

108
Q

移す

A

うつす

to transfer

109
Q

かき混ぜる

A

かきまぜる

to mix thoroughly; to beat

110
Q

こねる

A

to knead

111
Q

冷ます

A 
さます
to let (something) cool
112
Q

スイッチを入れる

A

スイッチをいれる

to turn on a switch

113
Q

溶かす

A

とかす

to (let something) thaw

114
Q

溶ける

A

とける

(for something) to melt

115
Q

塗る

A

ぬる

to spread, to paint

116
Q

量る ／ 計る

A

はかる

to measure

117
Q

挟む

A

はさむ

to pinch

118
Q

火から下ろす

A

ひから おろす

to remove from heat

119
Q

火にかける

A

ひにかける

to heat, to cook over heat

120
Q

火を落とす

A

ひをおとす

to lower heat

121
Q

振る

A

ふる

to shake

122
Q

水を切る

A

みずをきる

to drain

123
Q

巻く

A 
まく
to roll (as with sushi in a roll)
124
Q

まぶす

A

to sprinkle

125
Q

剥く

A

むく

to peel

126
Q

菜箸

A 
さいばし
long chopsticks (used in cooking or in serving food at the table)
127
Q

お玉

A

おたま

ladle

128
Q

フライ返し

A

フライがえし

spatula

129
Q

キッチンばさみ

A

kitchen scissors

130
Q

タイマー

A

timer

131
Q

秤

A

はかり

scale

132
Q

やかん ／ ヤカン

A

kettle

133
Q

まな板

A

まないた

cutting board

134
Q

すしおけ

A

special wooden bucket used to make sushi rice

135
Q

すし飯

A

すしめし

sushi rice

136
Q

うちわ

A

a Japanese fan

137
Q

扇風機

A

せんぷうき

electric fan

138
Q

たけ

A

bamboo

139
Q

ひらたくのせる

A

to spread

140
Q

はし

A

edge, end

141
Q

おす

A

to press, push

142
Q

自動販売機

A

じどうはんばいき

vending machine

143
Q

ひらたく

A

flat

144
Q

同じように

A

おなじように

in the same way

Nakama 2 Vocabulary (9 decks)

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