Food / Drink Word Dictionary

水—water

みず

A clear liquid that people drink to stay alive and healthy.

御飯—rice

ごはん

Rice grains cooked in water and eaten as food.

肉—meat

にく

The edible parts of an animal, used in many kinds of dishes.

魚—fish

さかな

An animal that lives in water; many kinds are cooked and eaten.

卵—egg

たまご

A round food laid by a chicken and commonly used in cooking.

牛乳—milk

ぎゅうにゅう

A white drink obtained from cows.

茶—tea

ちゃ

A drink made by soaking leaves in hot water.

塩—salt

しお

A white substance used to give food a salty taste.

砂糖—sugar

さとう

A sweet substance commonly added to food and drinks.

蜂蜜—honey

はちみつ

A thick sweet food made by bees.

果物—fruit

くだもの

The sweet or sour edible part that grows on many plants.

野菜—vegetable

やさい

An edible plant or plant part commonly used in meals.

林檎—apple

りんご

A round fruit with crisp flesh and red, green, or yellow skin.

葡萄—grape

ぶどう

A small round fruit that grows in bunches.

桃—peach

もも

A soft juicy fruit with fuzzy skin and a large stone.

梨—pear

なし

A sweet juicy fruit that is often rounded or narrow at the top.

苺—strawberry

いちご

A small red fruit with tiny seeds on its surface.

西瓜—watermelon

すいか

A large fruit with a hard green rind and juicy red or yellow flesh.

豆—bean

まめ

An edible seed that grows inside a pod.

馬鈴薯—potato

じゃがいも

A round underground vegetable with pale starchy flesh.

大根—radish

だいこん

A firm root vegetable with a fresh and sometimes sharp taste.

人参—carrot

にんじん

A long orange root vegetable with a mildly sweet taste.

玉葱—onion

たまねぎ

A round layered vegetable with a strong smell and taste.

大蒜—garlic

にんにく

A strongly flavored bulb divided into small cloves.

茸—mushroom

きのこ

A soft edible fungus that often has a stem and a cap.

食べる—eat

たべる

To take food into the mouth and swallow it.

飲む—drink

のむ

To take liquid into the mouth and swallow it.

調理する—cook

ちょうりする

To prepare food by combining ingredients or applying heat.

洗う—wash

あらう

To clean food or utensils with water.

切る—cut

きる

To divide food using a knife or another sharp tool.

混ぜる—mix

まぜる

To combine two or more ingredients so they are spread together.

沸かす—boil

わかす

To heat a liquid until bubbles rise continuously.

注ぐ—pour

そそぐ

To make a liquid flow from one container into another.

加える—add

くわえる

To put an ingredient together with what is already being prepared.

凍らせる—freeze

こおらせる

To make food or liquid become solid through cold.

溶かす—melt

とかす

To change a solid food into a liquid by warming it.

味わう—taste

あじわう

To try a small amount of food or drink to learn its flavor.

台所—kitchen

だいどころ

A room or area where food is prepared and cooked.

包丁—knife

ほうちょう

A sharp tool used to cut food.

鍋—pot

なべ

A deep cooking container used over heat.

椀—bowl

わん

A deep round container used to hold food.

皿—plate

さら

A flat or shallow dish used to hold food.

瓶—bottle

びん

A narrow-necked container used mainly for liquids.

蓋—lid

ふた

A removable cover placed over the opening of a container.

籠—basket

かご

A light open container woven from thin strips.

食卓—dining table

しょくたく

A table used for serving and eating meals.

朝食—breakfast

ちょうしょく

The first meal eaten in the morning.

昼食—lunch

ちゅうしょく

A meal eaten around the middle of the day.

夕食—dinner

ゆうしょく

The main meal eaten in the evening.

間食—snack

かんしょく

A small amount of food eaten between regular meals.

鶏肉—chicken

とりにく

The mild-tasting meat of a chicken, often roasted, fried, or boiled.

豚肉—pork

ぶたにく

Meat from a pig, used in many dishes and processed foods.

牛肉—beef

ぎゅうにく

Meat from cattle, often grilled, roasted, or stewed.

子羊の肉—lamb

こひつじのにく

Tender meat from a young sheep, known for its distinct flavor.

海老—shrimp

えび

A small water animal with a curved body and a hard shell.

蟹—crab

かに

A water animal with a wide shell and two claws.

牡蠣—oyster

かき

A sea animal with a rough shell, often eaten raw or cooked.

豆腐—tofu

とうふ

A soft food made by pressing liquid from soybeans into a solid form.

小麦—wheat

こむぎ

A grain commonly ground to make flour.

小麦粉—flour

こむぎこ

A fine powder made by grinding wheat.

玉蜀黍—corn

とうもろこし

A tall grain plant that produces rows of yellow or white seeds.

大麦—barley

おおむぎ

A grain used in food and drinks.

薩摩芋—sweet potato

さつまいも

A sweet starchy root vegetable that grows underground.

南瓜—pumpkin

かぼちゃ

A large round vegetable with a hard skin and many seeds.

胡瓜—cucumber

きゅうり

A long green vegetable with crisp watery flesh.

菠薐草—spinach

ほうれんそう

A leafy green vegetable with soft leaves when cooked.

唐辛子—chili pepper

とうがらし

A fruit used as a vegetable or spice that can taste hot.

生姜—ginger

しょうが

A strongly scented underground stem used to flavor food.

葱—green onion

ねぎ

A long green and white vegetable with a sharp smell.

胡麻—sesame

ごま

A tiny seed used to add flavor and oil to food.

大豆—soybean

だいず

A pale bean used to make many foods and seasonings.

落花生—peanut

らっかせい

A seed that develops underground inside a thin shell.

栗—chestnut

くり

A firm brown nut that grows inside a prickly covering.

柑橘類—citrus fruit

かんきつるい

A juicy fruit such as an orange, lemon, or mandarin, usually divided into segments.

李—plum

すもも

A small round fruit with smooth skin and a stone inside.

剥く—peel

むく

To remove the outer skin or shell from food.

刻む—chop

きざむ

To cut food into smaller pieces with repeated knife movements.

掻き混ぜる—stir

かきまぜる

To move a spoon or similar tool around through food or liquid.

蒸す—steam

むす

To cook food using hot water vapor.

揚げる—deep-fry

あげる

To cook food by placing it in plenty of hot oil.

炒める—stir-fry

いためる

To cook small pieces of food quickly in a little hot oil.

焼く—grill

やく

To cook food with strong direct heat.

擦り下ろす—grate

すりおろす

To rub food against a rough tool to make tiny pieces.

潰す—crush

つぶす

To press food until it breaks or becomes soft and flat.

浸す—soak

ひたす

To leave food in liquid so it absorbs moisture and softens.

濾す—strain

こす

To separate liquid from solid pieces using a fine tool.

捏ねる—knead

こねる

To press and fold a soft mixture repeatedly until smooth.

まな板—cutting board

まないた

A flat board placed under food while it is being cut.

やかん—kettle

A handled container used mainly to boil and pour water.

御玉—ladle

おたま

A deep spoon-shaped tool used to serve soup or liquid food.

篩—sieve

ふるい

A tool with many small holes used to separate fine and coarse pieces.

卸し金—grater

おろしがね

A rough-surfaced tool used to shred food into tiny pieces.

流し—sink

ながし

A fixed basin with running water used for washing food and dishes.

冷蔵庫—refrigerator

れいぞうこ

A cold storage appliance that keeps food fresh.

冷凍庫—freezer

れいとうこ

A very cold storage appliance that keeps food frozen.

容器—container

ようき

An object used to hold or store food and other substances.

盆—tray

ぼん

A flat object with raised edges used to carry food or dishes.

壺—jar

つぼ

A wide-mouthed container used to store food.

前掛け—apron

まえかけ

A protective cloth worn over the front of clothing while cooking.

缶—can

かん

A sealed metal container used to preserve food or drink.

食べ物—food

たべもの

Something that people or animals eat to live and grow.

飲み物—beverage

のみもの

A liquid prepared for people to drink.

食事—meal

しょくじ

Food eaten at a usual time such as morning, noon, or evening.

汁物—soup

しるもの

A liquid food made by cooking ingredients in water or broth.

飴—candy

あめ

A small sweet food made mainly from sugar.

氷—ice

こおり

Water that has frozen into a cold solid.

蜜柑—mandarin

みかん

A small citrus fruit with orange skin that peels easily.

桜桃—cherry

さくらんぼ

A small round red fruit with a long stem and a stone.

杏—apricot

あんず

A small orange fruit with soft flesh and a stone.

無花果—fig

いちじく

A soft sweet fruit filled with many tiny seeds.

石榴—pomegranate

ざくろ

A round fruit containing many juicy red seeds.

茄子—eggplant

なす

A smooth purple vegetable with soft flesh when cooked.

烏賊—squid

いか

A sea animal with a long body and ten arms.

蛸—octopus

たこ

A sea animal with a soft body and eight arms.

蕪—turnip

かぶ

A round root vegetable with white flesh and leafy tops.

鰻—eel

うなぎ

A long narrow fish with smooth slippery skin.

鮭—salmon

さけ

A large fish with pink flesh that lives in both sea and rivers.

鮪—tuna

まぐろ

A large fast-swimming sea fish with firm flesh.

鯖—mackerel

さば

An oily sea fish with a blue-green patterned back.

鰯—sardine

いわし

A small oily sea fish that often swims in large groups.

鱈—cod

たら

A cold-water fish with mild white flesh.

箸—chopsticks

はし

A pair of thin sticks used to pick up food.

炊飯器—rice cooker

すいはんき

An electric appliance used to cook rice.

布巾—dishcloth

ふきん

A cloth used to wipe kitchen surfaces or dishes.

海藻—seaweed

かいそう

Plants and similar organisms that grow in the sea and can be eaten.

味—flavor

あじ

The particular quality noticed when food or drink is in the mouth.

香り—aroma

かおり

A pleasant smell that comes from food or drink.

後味—aftertaste

あとあじ

The flavor that remains after food or drink has left the mouth.

甘味—sweetness

あまみ

The taste associated with sugar or honey.

塩味—saltiness

しおみ

The taste produced by salt.

酸味—sourness

さんみ

The sharp taste found in foods such as citrus fruit.

苦味—bitterness

にがみ

The strong taste found in some plants and medicines.

辛味—spiciness

からみ

The hot burning taste caused by certain seasonings or plants.

旨味—umami

うまみ

A deep savory taste often found in meat, fish, and broth.

食感—texture

しょっかん

The way food feels in the mouth when bitten or chewed.

鮮度—freshness

せんど

The degree to which food remains newly harvested or prepared.

美味しい—delicious

おいしい

Having a flavor that is pleasant to eat or drink.

新鮮だ—fresh

しんせんだ

Recently obtained or prepared and still in good condition.

甘い—sweet

あまい

Having a taste like sugar or honey.

塩辛い—salty

しおからい

Containing or tasting of a noticeable amount of salt.

酸っぱい—sour

すっぱい

Having a sharp acidic taste.

苦い—bitter

にがい

Having a strong taste that is neither sweet nor sour.

辛い—spicy

からい

Having a hot burning taste.

熱い—hot

あつい

Having a temperature high enough to feel strongly warm or burning.

冷たい—cold

つめたい

Having a low temperature that feels cool to the touch or mouth.

温かい—warm

あたたかい

Having a comfortably mild amount of heat.

柔らかい—soft

やわらかい

Easy to bite, press, or chew without much force.

硬い—hard

かたい

Firm and difficult to bite, press, or chew.

脂っこい—greasy

あぶらっこい

Containing so much oil or fat that it feels heavy in the mouth.

薄味だ—bland

うすあじだ

Having little salt, seasoning, or strong flavor.

食材—ingredient

しょくざい

A food item used to make a dish.

調理法—cooking method

ちょうりほう

A particular way of preparing and cooking food.

献立—meal plan

こんだて

A planned set of dishes to be eaten at one or more meals.

残り物—leftovers

のこりもの

Food that remains uneaten after a meal.

調味料—seasoning

ちょうみりょう

A substance added to improve or change the flavor of food.

付け汁—dipping sauce

つけじる

A flavored liquid or mixture into which food is dipped before eating.

酢—vinegar

す

A sour liquid used to season or preserve food.

醤油—soy sauce

しょうゆ

A dark salty seasoning made mainly from soybeans.

油—oil

あぶら

A slippery liquid used for cooking or adding richness to food.

出し汁—broth

だしじる

A flavorful liquid made by simmering meat, fish, or vegetables in water.

澱粉—starch

でんぷん

A powdery carbohydrate found in foods such as grains and potatoes.

生地—dough

きじ

A thick mixture made mainly from flour and liquid before it is cooked.

種—seed

たね

The small part of a plant from which a new plant can grow.

茎—stem

くき

The plant part that supports leaves and carries water and nutrients.

葉っぱ—leaf

はっぱ

A flat green plant part that may be eaten as a vegetable or herb.

根—root

ね

The underground plant part that absorbs water and nutrients.

殻—shell

から

A hard outer covering that protects some foods or animals.

冷蔵—refrigeration

れいぞう

Keeping food cold without freezing it.

乾燥—drying

かんそう

Preserving food by removing much of its moisture.

燻製—smoking

くんせい

Preserving or flavoring food by exposing it to smoke.

漬物—pickles

つけもの

Food preserved and flavored in salt, vinegar, or seasoned liquid.

発酵する—ferment

はっこうする

To change food through the action of tiny living organisms.

筍—bamboo shoot

たけのこ

The young edible growth of a bamboo plant.

里芋—taro

さといも

A starchy underground vegetable with pale flesh.

出す—serve

だす

To place prepared food on dishes and give it to people.

漬け込む—marinate

つけこむ

To leave food in a seasoned liquid so it gains flavor or becomes tender.

味付けする—season

あじつけする

To add salt, spices, or other flavoring to food.

飾る—garnish

かざる

To add a small attractive item to improve the appearance of food.

保存する—store

ほぞんする

To keep food in a suitable place for later use.

計量する—measure

けいりょうする

To determine the required amount of an ingredient before cooking.

乾かす—dry

かわかす

To remove moisture from food by air, heat, or sunlight.

漬ける—pickle

つける

To preserve or flavor food in salt, vinegar, or seasoned liquid.

解凍する—thaw

かいとうする

To make frozen food become unfrozen.

温め直す—reheat

あたためなおす

To heat cooked food again after it has cooled.

冷ます—cool

さます

To make hot food or drink become less hot.

焦がす—burn

こがす

To overheat food until its surface becomes black or damaged.

傷む—spoil

いたむ

To become unsafe or unpleasant to eat because food has changed badly.

腐る—rot

くさる

To decay through the action of microorganisms.

熟す—ripen

じゅくす

To develop fully and become ready to eat.

芽生える—sprout

めばえる

To begin growing a new shoot from a seed or plant.

収穫する—harvest

しゅうかくする

To gather crops when they are ready.

包装する—package

ほうそうする

To place food in a covering or container for protection or sale.

包む—wrap

つつむ

To cover food completely with paper, cloth, leaves, or another material.

密封する—seal

みっぷうする

To close a container tightly so air or liquid cannot pass through.

絞る—squeeze

しぼる

To press food firmly to force liquid out.

塗る—spread

ぬる

To apply a soft food in a thin layer over a surface.

振り掛ける—sprinkle

ふりかける

To scatter small pieces or drops over food.

淹れる—brew

いれる

To make a drink by drawing flavor from an ingredient in water.

予熱する—preheat

よねつする

To heat cooking equipment before food is placed in it.

消毒する—sterilize

しょうどくする

To remove harmful microorganisms from tools or containers.

飲食店—restaurant

いんしょくてん

A place where meals are prepared and served to customers.

注文—order

ちゅうもん

A request for particular food or drink at a restaurant.

勘定—bill

かんじょう

A written or displayed amount that must be paid for a meal.

予約—reservation

よやく

An arrangement made in advance to use a table or service.

客—customer

きゃく

A person who buys food, drink, or service from a business.

料理人—chef

りょうりにん

A person whose job is to prepare and cook food.

持ち帰り—takeaway

もちかえり

Food prepared by a restaurant to be eaten somewhere else.

前菜—appetizer

ぜんさい

A small dish eaten before the main part of a meal.

副菜—side dish

ふくさい

A smaller dish eaten together with the main food.

弁当—boxed meal

べんとう

A meal packed in a container to be carried and eaten elsewhere.

給食—school meal

きゅうしょく

A meal provided to students by a school.

家庭料理—home cooking

かていりょうり

Food prepared and eaten in a home rather than a restaurant.

外食—dining out

がいしょく

Eating a meal away from home at a restaurant or similar place.

断食—fasting

だんじき

Going without food for a period of time.

菜食—vegetarian diet

さいしょく

A way of eating that avoids meat and fish.

原産地—place of origin

げんさんち

The place where a food or ingredient was produced.

食品表示—food label

しょくひんひょうじ

Written information on food packaging about its contents and use.

添加物—additive

てんかぶつ

A substance added in a small amount to change or maintain food.

保存料—preservative

ほぞんりょう

A substance added to slow food spoilage.

甘味料—sweetener

かんみりょう

A substance used to give food or drink a sweet taste.

汚染—contamination

おせん

The presence of dirt or harmful substances in food or water.

黴—mold

かび

A fuzzy growth that appears on food in damp conditions.

加工食品—processed food

かこうしょくひん

Food changed from its original form for eating or storage.

冷凍食品—frozen food

れいとうしょくひん

Food kept frozen until it is prepared or eaten.

缶詰—canned food

かんづめ

Food sealed in a metal container so it can be stored for a long time.

粥—porridge

かゆ

A soft food made by cooking grain in plenty of water.

麺—noodles

めん

Long thin strips of dough cooked and eaten as food.

保存期間—shelf life

ほぞんきかん

The length of time food can be stored while remaining suitable to use.

食品廃棄—food waste

しょくひんはいき

Food that is thrown away instead of being eaten.

玄米—brown rice

げんまい

Rice grain with its nutritious outer layer still attached.

餅米—glutinous rice

もちごめ

A kind of rice that becomes especially sticky when cooked.

粟—millet

あわ

A small round grain that can be cooked like rice.

岩塩—rock salt

がんえん

Salt found in solid deposits underground or inside rocks.

蕎麦—buckwheat

そば

A plant whose seeds are ground or cooked for food.

小豆—red bean

あずき

A small reddish bean often used in sweet and savory foods.

豌豆—pea

えんどう

A small round green seed that grows inside a pod.

胡桃—walnut

くるみ

A wrinkled edible nut protected by a hard shell.

栄養—nutrition

えいよう

The nourishment food provides for growth, energy, and health.

干し葡萄—raisin

ほしぶどう

A grape dried until it becomes small, wrinkled, and sweet.

干し果物—dried fruit

ほしくだもの

Fruit preserved by removing most of its water.

芥子—mustard

からし

A yellow or brown seasoning with a sharp hot taste.

胡椒—pepper

こしょう

A ground spice with a sharp taste made from dried peppercorns.

米酢—rice vinegar

こめず

Vinegar made by fermenting rice.

蓮根—lotus root

れんこん

The crisp underground stem of a lotus plant eaten as a vegetable.

鴨肉—duck meat

かもにく

Rich, flavorful meat from a duck, often roasted or braised.

鶉の卵—quail egg

うずらのたまご

A small speckled egg laid by a quail.

帆立貝—scallop

ほたてがい

A shellfish with two broad fan-shaped shells.

食欲—appetite

しょくよく

The natural desire to eat food.

緑茶—green tea

りょくちゃ

Tea made from leaves that remain green during processing.

紅茶—black tea

こうちゃ

A reddish-brown tea made from fully oxidized leaves.