unit 3 Flashcards by Camille Romano | Brainscape

Q

農林水産省

A

のうりんすいさんしょう; Ministry of Agriculture,

Forestry, & Fishery

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Q

無形文化遺産

A

むけいぶんかいさん; Intangible Cultural Heritage

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Q

登録する

A

とうろくする; to register

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Q

尊ぶ

A

とうとぶ; to value; to respect

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Q

気質

A

きしつ; character; nature

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Q

活用する

A

かつようする; to utilize

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Q

絆

A

きずな; bond

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Q

四季の移ろい

A

しきのうつろい; passage of the seasons

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Q

季節感

A

きせつかん; sense of the seasons

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Q

年中行事

A

ねんじゅうぎょうじ; annual events

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Q

自然の恵み

A

しぜんのめぐみ; blessings of nature

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Q

調度品

A

ちょうどひん; implements; furnishings

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Q

器

A

うつわ; vessel (plate, etc.)

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Q

あしらう

A

to arrange; to garnish

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Q

盛り付け

A

もりつけ; food presentation

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Q

味覚

A

みかく; sense of taste

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Q

視覚

A

しかく; sense of vision

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Q

健康志向

A

けんこうしこう; health-conscious

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Q

長寿

A

ちょうじゅ; longevity

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Q

肥満防止

A

ひまんぼうし; obesity prevention

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Q

多様な

A

たような; multiple; versatile

Q

新鮮な

A

しんせんな; fresh

Q

素材

A

そざい; raw material

Q

独自の

A

どくじの; original; distinctive

Q

食材の持ち味

A

しょくざいのもちあじ; natural flavor

Q

味わい

A

あじわい; flavor

Q

繊細な

A

せんさいな; delicate

Q

素朴な

A

そぼくな; simple

Q

地域に根差す

A

ちいきにねざす; rooted in the region

Q

最大限に活かす

A

さいだいげんにいかす; utilized to maximum

Q

魅力を引き出す

A

みりょくをひきだす; bring out the charm

Q

調理技術

A

ちょうりぎじゅつ; cooking skill

Q

うま味成分

A

うまみせいぶん; source of good flavor

Q

動物性油脂

A

どうぶつせいゆし; animal oil and fat

Q

濃厚なソース

A

のうこうなそーす; rich/thick sauce

Q

発酵調味料

A

はっこうちょうみりょう; fermented seasoning

Q

出汁

A

だし; soup stock

Q

ご馳走

A

ごちそう; a feast

Q

献立

A

こんだて; menu

Q

一汁三菜

A

いちじゅうさんさい; one soup, three dishes

Q

国民食

A

こくみんしょく; national dish

Q

鯖の味噌煮

A

さばのみそに; mackerel simmered in miso

Q

煮物

A

にもの; simmered dish

Q

寿司ネタ

A

すしねた; sushi topping

Q

丼モノ

A

どんぶりもの; “bowl” food

Q

粉モノ

A

こなもの; “flour” food

Q

和食

A

わしょく; Japanese food; washoku

Q

洋食

A

ようしょく; Western food

Q

中華料理

A

ちゅうかりょうり; Chinese food

Q

麺類

A

めんるい; noodles