SOPHIA- Kanji 4 (recognition) Flashcards by yui kondo | Brainscape

Q

長寿

A

ちょうじゅ

longevity

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Q

支える

A

ささえる

support

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Q

健康

A

けんこう

health

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Q

和食

A

わしょく

Japanese traditional food

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Q

力

A

ちから

power

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Q

栄養

A

えいよう

nutrition

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Q

専門学校

A

せんもんがっこう

academy, career college

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Q

医学

A

いがく

medical

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Q

博士

A

はかせ

Doctor

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Q

穀物

A

こくもつ

grains

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Q

野菜

A

やさい

vegetables

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Q

魚

A

さかな

fish

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Q

中心

A

ちゅうしん

center

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Q

〜を中心とする

A

〜をちゅうしんとする

be centered around, depends on, features

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Q

脂質

A

ししつ

fat

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Q

洋食

A

ようしょく

western food

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Q

低カロリー

A

ていカロリー

low in calories

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Q

傾向

A

けいこう

tendency

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Q

暮らし

A

くらし

lifestyle

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Q

（〜に)根付いた

A

ねづいた

embedded in

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Q

仏教

A

ぶっきょう

buddhism

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Q

思想

A

しそう

thought, philosophy

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Q

天武天皇

A

てんむてんのう

Emperor Tenmu

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Q

肉食

A

にくしょく

meat diet, meat consumption

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Q

禁止令

A

きんしれい

prohibition order

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Q

明治政府

A

めいじせいふ

Meiji Government

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Q

公

A

おおやけ

public

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Q

重要(な)

A

じゅうよう

important

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Q

タンパク源

A

タンパクげん

source of protein

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Q

大豆

A

だいず

soy bean

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Q

吸う

A

すう

suck, absorb

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Q

なめらか(に)

A

softly

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Q

ひきつぶす

A

to ground, mill

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Q

煮る

A

にる

to boil, cook

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Q

絞る

A

しぼる

to squeeze

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Q

豆乳

A

とうにゅう

soymilk

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Q

海水

A

かいすい

sea water

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Q

凝固剤

A

ぎょうこざい

coagulate

Q

にがり

A

Nigari, magnesium chloride

Q

加える

A

くわえる

to add

Q

固める

A

かためる

to solidify, harden

Q

豆腐

A

とうふ

tofu

Q

ヤマイモ

A

mountain yam

Q

ニンジン

A

carrots

Q

ゴボウ

A

burdock root

Q

揚げる

A

あげる

to fry

Q

がんもどき

A

ganmodoki, tofu fritter

Q

肉類

A

にくるい

meats of all kinds

Q

代わりに

A

かわり

instead of 〜

Q

摂取

A

せっしゅ

intake, to consume

Q

基本

A

きほん

basics, fundamental

Q

一汁三菜

A

いちじゅうさんさい

one soup and three dishes

Q

汁もの

A

しる

soups

Q

おかず

A

side dishes

Q

3品

A

3ぴん
counter of dishes
(いっぴん、にひん、さんぴん、よんぴんひとしな、ふたしな、みしな、よしな、ごしな)

Q

構成する

A

こうせい

consist of

Q

旬

A

しゅん

in season, best season

Q

たっぷり

A

liberally

Q

バランス

A

balance

Q

組み合わせる

A

くみあわせる

to combine, put together

Q

理想的(な)

A

りそうてき

ideal

Q

ビタミン類

A

ビタミンるい

vitamins

Q

火を通す

A

ひをとおす

to be exposed to a flame, cook

Q

減る

A

へる

to decrease

Q

煮物

A

にもの

stews, simmered meals

Q

補う

A

おぎなう

to make up for

Q

食物繊維

A

しょくもつせんい

fiber

Q

以上

A

いじょう

previously stated

Q

多様

A

たよう

diverse, various

Q

新鮮(な)

A

しんせん

fresh

Q

食材

A

しょくざい

ingredients

Q

素材

A

そざい

materials

Q

味わい

A

あじわい

taste, flavor

Q

うま味

A

うまみ

umami, “pleasant savory taste”

Q

動物性油脂

A

どうぶつせいゆし

animal fat and oil

Q

肥満

A

ひまん

obestity

Q

防止

A

ぼうし

prevention

Q

地域

A

ちいき

region

Q

年中行事

A

ねんじゅうぎょうじ

annual (cultural) events

Q

密接(に)

A

みっせつ

deep connection

Q

食文化

A

しょくぶんか

food culture

Q

育む

A

はぐくむ

to develop

Q

代表的(な)

A

だいひょうてき

representative

Q

正月

A

しょうがつ

New Year

Q

家庭

A

かてい

families

Q

挙げる

A

あげる

raise (examples)

Q

自然

A

しぜん

nature

Q

恵み

A

めぐみ

blessings

Q

分け合う

A

わけあう

share

Q

絆

A

きずな

bonds

Q

強める

A

つよめる

to strengthen

Q

食育

A

しょくいく

food education

Q

形

A

かたち

shape, form, way