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L3 Kanji > Version L3 S2　刺身 > Flashcards

Version L3 S2　刺身 Flashcards

1
Q

伝統的

A

でんとうてき

Traditionnel

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2
Q

思想

A

しそう

Idée

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3
Q

他の文明諸国

A

だ の ぶんめいしょこく

les autres civilisation d’autres pays

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4
Q

文明

A

ぶんめい

Civilisation

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5
Q

諸国

A

しょこく

Differents pays

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6
Q

他(の)

A

た

Autre ( autre pays autres gens…)

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7
Q

哲学

A

てつがく

Philosophie

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8
Q

いちじるしい

A

Remarquable (considérable)

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9
Q

側面

A

そくめん

Côté, flanc

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10
Q

観念

A

かんねん

Concept idée

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11
Q

に関する

A

Selon

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12
Q

そのままで

A

Comme ça, dans changement, tel quel

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13
Q

技術

A

ぎじゅつ　technique

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14
Q

駆使

A

くし　 manier habilement

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15
Q

食用

A

しょくよう comestible

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16
Q

可能

A

かのう possible　

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17
Q

変化

A

changement, transformation

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18
Q

行為

A

こうい

action, act

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19
Q

存在

A

そんざい　existence présence être

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20
Q

創造する

A

créer, création

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21
Q

主 張

A

しゅちょう opinion, affirmation, assertion, argument

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22
Q

人工的

A

じんこうてきartificiellement

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23
Q

最小限に

A

さいしょうげん

au minimum

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24
Q

べき

A

il faut

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25
Q

状態

A

じょうたい

état, situation

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26
Q

強調

A

きょうちょう

insiste

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27
Q

とどめ

A

retenir, arrêter, cesser (mettre un terme)

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28
Q

なるべく

A

autant que possible, dans la mesure du possible

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29
Q

著名

A

ちょめい

célèbre, renommé

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30
Q

たいせつ

A

important, de valeur

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31
Q

新鮮

A

しんせん

fraicheur, frai

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32
Q

素材

A

そざい

matière, matériau

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33
Q

選ぶ

A

えらぶ

choisir

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34
Q

材料

A

ざいりょう

ingrédient, matériau

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35
Q

持ち味

A

propre goût (particulier)

-> le gout particulier des ingrédients

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36
Q

生かす

A

いかす
exploiter;-> mettre à profit, faire valoir.
(employer, laisser vivre)

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37
Q

能力

A

のうりょく

aptitude, compétence

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38
Q

避ける

A

さける

éviter

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39
Q

xべきとはy

A

ce qu’il doit x (éviter…)c’est y

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40
Q

しすぎ

A

exagérer,　faire　trop

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41
Q

つづける

A

continuer

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42
Q

高級料理

A

こうきゅうりょうり

cuisine gastronomique

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43
Q

高級

A

こうきゅう

de luxe, de haut niveau, haut de gamme

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44
Q

こそ

A

cela même, justement

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45
Q

理想

A

りそう

idéal

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46
Q

パラドキシカル

A

paradoxale

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47
Q

観

A

aspect, vision

->料理観: aspect/vision culinaire

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48
Q

ささえる

A

soutenir,

supporter, appuyer, maintenir

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49
Q

代表

A

だいひょう

représentation

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50
Q

刺身

A

Sashimi

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51
Q

そのような

A

du genre de, comme, tel que

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52
Q

生の魚肉

A

なまのぎょにく

chair de poisson crue

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53
Q

生

A

なま

crue

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54
Q

魚肉

A

ぎょにく

chair de poisson

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55
Q

調味料

A

ちょうみりょう

condiment

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56
Q

単純

A

たんじゅん

simplicité

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57
Q

きわまりない

A

extrêmement

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58
Q

そえた

A

accompagné

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59
Q

ならべ

A

disposer (aligner)

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60
Q

にもかかわらず

A

cependant,néanmoins,toutefois

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61
Q

にもかかわらず

A

Et pourtant,

cependant,néanmoins,toutefois

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62
Q

もっとも

A

leplus

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63
Q

もっとも

A

le　plus

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64
Q

前身

A

ぜんしん

ancêtre

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65
Q

献立

A

こんだて

menu

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66
Q

王座

A

おうざ

trône, place de 1er choix

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67
Q

王座を占める

A

occuper une place de 1er choix

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68
Q

上 等

A

じょうとう

de bonne qualité

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69
Q

欠か すことができない

A

on ne peut pas s’en passer

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70
Q

占めて

A

しめる

occuper (rang, place, poste)

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71
Q

評価する

A

ひょうか

évaluation, estimation

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72
Q

味つけ

A

assaisonnement

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73
Q

よしあし

A

(pas)entièrement, pas nécessairement

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74
Q

つねに

A

toujours, tout le temps

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75
Q

か、どうか

A

si (il est)… ou pas…

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76
Q

魚料理の味

A

un plat de poisson

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77
Q

駄目

A

だめ
pas bon
(inutile, sans espoir)

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78
Q

格言

A

かくげん

proverbe

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79
Q

焼いて

A

griller

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80
Q

煮て

A

bouillie

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81
Q

すなわち

A

c’est-à-dire, autrement dit

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82
Q

鮮度

A

せんど

fraîcheur

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83
Q

賞味

A

しょうみ

savourer

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84
Q

最低限

A

さいていげん

minimum/ les plus simpliste

85
Q

醤油

A

しょうゆ

sauce de soja

86
Q

そえる

A

garnir, accompagner

87
Q

味つけ

A

accompagnement, assaisonnement

88
Q

単 純

A

たんじゅう

simplicité

89
Q

料理法

A

recette de cuisine, la cuisine, l’art culinaire

90
Q

に ついで

A

au sujet de, a propos

91
Q

焼き

A

au grill

92
Q

にして

A

en, au..?

93
Q

落ち

A

perdue

94
Q

適用

A

できよう

application

95
Q

その他の

A

autre

96
Q

調味料

A

assaisonement, condiment

97
Q

によって

A

1-“en”, par (au moyen de)

2-( selon, en raison)

98
Q

人類学者

A

じんるいがくしゃ

anthropologue

99
Q

理論

A

りろん

théorie

100
Q

によると

A

selon, d’après

101
Q

直接火

A

en feu direct? “sur le feu”

102
Q

容器

A

ようき

récipient

103
Q

二重の

A

にじょう

double

104
Q

媒介物

A

ばいかいぶつ

intermédiaire

105
Q

火熱

A

かねつ

chaleur d’une flamme

106
Q

隔てている

A

へだ

séparer

107
Q

直接火にか

にかざす(ことである)

A

mettre sur le feu

108
Q

によって / によると

A

mesure,moyen,méthode,cause(grâceà)

109
Q

うけいれる

A

accepte,favoriser

110
Q

よりも

A

plus que, au dessus de (tout)

111
Q

おもんじ

A

respecter, honorer, estimer

112
Q

さらに

A

Plus encore,

de nouveau, de plus, encore

113
Q

観念

A

idée,notion

114
Q

価値体系

A

かちたいけい

système de valorisation

115
Q

自然のままの状態

A

sous sa forme naturelle

116
Q

反文化的

A

anti-culturel

117
Q

に限らず

A

かぎ

pas seulement, pas uniquement (réservé à)

118
Q

太平洋諸島

A

たいへいようしょとう

archipel de l’océan pacifique

119
Q

柑橘類

A

かんさつるい

agrume

120
Q

汁

A

しる

jus, bouillon

121
Q

ココナツミルク

A

lait de coco

122
Q

海水や塩

A

かいすいやしお

l’eau de mer et du sel

123
Q

ペルーのセビチェ

A

plat de fruits de mer mariné du Pérou

124
Q

習慣がある

A

avoir l’habitude de

125
Q

生魚の料理

A

plat de poisson

126
Q

古代

A

こだい

antiquité

127
Q

動物

A

animal

128
Q

細かく切って

A

couper finement

129
Q

細かく

A

finement

130
Q

酢を使用

A

faire mariner

131
Q

酢

A

vinaigre

132
Q

調味料

A

condiment

133
Q

和え

A

assaisonné

134
Q

時代が降りるにつれ

A

avec le temps

135
Q

漢族

A

かんぞく

e peuple Han

136
Q

すべて

A

tout

137
Q

処理する

A

arranger, traité->cuire

138
Q

発達

A

dvp

139
Q

それでも

A

malgré cela

140
Q

残っている

A

il reste

141
Q

広東省と福建省

A

e département du Gangdong et Fujihan

142
Q

魚介類

A

ぎょかいるい

produit marins, poissons et fruit de mer

143
Q

野菜

A

légume

144
Q

ときには

A

Et parfois

145
Q

哺乳類

A

ほにゅうるい

mammifère

146
Q

薄切り

A

うすぎ

tranche fine

147
Q

基調

A

きちょう

à base de

148
Q

細切りや 薄切りにして

A

émincer

149
Q

鎌倉時代

A

Kamakura

150
Q

厨事類記

A

l’œuvre (Chûjiruiki)

151
Q

記載

A

mentionner

152
Q

コイ、サケ、マス、スズキ、フナ

A

carpe, saumon, truite, bar, Carassin

153
Q

語源

A

origine d’un mot, étymologie

154
Q

説

A

théorie

155
Q

にもとめる

A

qui viendrait

156
Q

魚種

A

ぎょしゅ

espèce de poisson

157
Q

わかる

A

juger, découvrir

158
Q

ヒレ

A

nageoire

159
Q

エラ

A

branchies

160
Q

刺して

A

き

piquer

161
Q

供 した

A

とも

selon (laquelle)

162
Q

武家社会

A

ぶけしゃかい

la société guerrière (des samouraïs)

163
Q

表現

A

expression

164
Q

きらって

A

on n’aimait pas

165
Q

同義語

A

どうぎご

synonyme

166
Q

同様

A

la même, pareil

167
Q

経て

A

passer, s’écouler

168
Q

成立

A

formation, conclusion

169
Q

刻んで

A

きざ

couper en petit morceaux

170
Q

煎り

A

frit

171
Q

小皿

A

こざら

petit assiette

172
Q

薬味

A

やくみ

épice, condiment

173
Q

そえる

A

accompagner, garnir

174
Q

など

A

entre autre,

par exemple etc…

175
Q

カラシ

A

moutarde

176
Q

ショウガ

A

gingembre

177
Q

味噌

A

Miso

178
Q

市民

A

しみん

citoyen

179
Q

日本原産

A

げんさん

originaire du Japon

180
Q

野生植物

A

やせいしょくぶつ

plante sauvage

181
Q

野生

A

やせい

sauvage

182
Q

植物

A

しょくぶつ

plante

183
Q

需要

A

demande

184
Q

供 給

A

fourniture, approvisionnement

185
Q

追い つかず

A

rattraper, arriver au niveau de -> à une tel hauteur: la demande était tellement forte

186
Q

栽培化

A

la culture (agricole)

187
Q

コイ

A

carpe

188
Q

サケ

A

saumon

189
Q

マス

A

truite

190
Q

スズキ

A

bar

191
Q

フナ

A

carassin

192
Q

煎り酒

A

いりざけ

sauce préparée à partir de vieux saké cuit et assaisonné de katsuobushi, d’umeboshi, etc.

193
Q

きわめて

A

extrêmement

194
Q

要求する

A

ようきゅう
exiger
(réclamer, revendiquer)

195
Q

したがって

A

donc, par conséquent;

d’après, suivant, conformément

196
Q

高価

A

こうか

cher, prix élevé

197
Q

冷蔵

A

れいぞう
réfrigération
冷蔵技術-> technique de réfrigération

198
Q

輸送手段

A

moyen de transport

199
Q

発達

A

developpement

200
Q

住民

A

population

201
Q

機会

A

occasion

202
Q

ご馳走

A

ごちそう

régal

203
Q

代表

A

だいひょう

représentant

204
Q

現 象

A

phénomène

205
Q

作用

A

agir sur, influencer

206
Q

として

A

en tant que

207
Q

自然界

A

monde naturel

208
Q

の間

A

entre

209
Q

媒介者

A

ばいかいしゃ

intermédiaire

L3 Kanji (6 decks)

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