week 4: food culture

Question 1

treat

Answer 1

御馳走

Question 2

fresh

Answer 2

生きのがいい

Question 3

Throughly; meticulously

Answer 3

じっくり

Question 4

unconditionally; as a rule

Answer 4

一概に

Question 5

symbol

Answer 5

象徴

Question 6

to symbolise

Answer 6

象徴する

Question 7

to catch sight of

Answer 7

目にする

Question 8

cultural anthropology

Answer 8

文化人類学

Question 9

ingredient

Answer 9

素材

Question 10

transformation

Answer 10

変形

Question 11

leaving as is (unattended)

Answer 11

放置

Question 12

to leave as is (unattended)

Answer 12

放置する

Question 13

fermentation

Answer 13

発酵

Question 14

to ferment

Answer 14

発酵する

Question 15

to lead to; to be understood; to communicate

Answer 15

通じる

Question 16

to capture

Answer 16

(で) とらえる

Question 17

manufacturing

Answer 17

加工

Question 18

to manufacture

Answer 18

加工する

Question 19

to boil

Answer 19

ゆでる

Question 20

processing

Answer 20

処理

Question 21

to process

Answer 21

処理する

Question 22

primitive

Answer 22

原始的

Question 23

far away

Answer 23

ほど遠い

Question 24

sashimi (prepared from live fish arranged in its original shape)

Answer 24

生け造り

Question 25

first-class

Answer 25

上等

Question 26

efficient

Answer 26

手際よく

Question 27

to dish up

Answer 27

盛り付ける

Question 28

sense of values

Answer 28

価値観

Question 29

rank; hierarchy

Answer 29

序列

Question 30

to deem acceptable

Answer 30

よしとする