| 番号 | カテゴリ | 英単語 | 日本語 | 例文 |
|---|
| 1) | 刺身 | dip | 浸す | Eat at the start of the meal to enjoy the delicate flavors, dipped in a mix of shoyu and wasabi. |
| 2) | 寿司 | sliver | 細い小片 | slivers of fish and shellfish, cooked or raw, served on sweet vinegared rice, often with wasabi. |
| 3) | 天ぷら | batter | バッター（小麦粉、水、卵などを混ぜ合わせたもの） | Seafood or vegetables in crispy egg batter. Dip in radish and ten-tsuyu sauce, or just add salt and lemon. |
| 4) | 焼鳥 | skewer | 串 | Skewers of choice morsels, grilled with tare or salt, and sprinkled with shichimi spice. |
| 5) | 〃 | baste | たれをかけながら叩く | Fish steak basted in shoyu, mirin, sake and sugar. Chicken teriyaki is also very popular. |
| 6) | 豚のしょうが焼き | succulent | 汁の多い | Fried with shoyu, sake, mirin and ginger. Sweet and succulent. |
| 7) | 〃 | shred | 細くきざむ | Good lunch with shredded cabbage. |
| 8) | 鉄板焼き | Theatrically | 劇場的に | Theatrically fried at the table with vegetables and tare. Japanese-American fusion dish, also made with fish. |
| 9) | お好み焼き | savory | 風味のある | Choice of savory ingredients in batter. |
| 10) | 〃 | garnish | 飾る | Fried at your table, brushed with sauce, and garnished generously. |
| 11) | とんかつ | breaded | パン粉をまぶして揚げた | Breaded pork cutlet. Deep-fried and served with shredded cabbage and special thick brown sauce. |
| 12) | 串揚げ | skewer | 串 | Add favorite sauce, and bite from skewer. |
| 13) | 寄せ鍋 | hotpot | 鍋（料理） | Mixed hotpot. Chef's choice of seafood, meat and vegetables simmered in rich stock at the table. |
| 14) | 〃 | simmered | （沸騰寸前の温度で）とろとろ煮えた | Chef's choice of seafood, meat and vegetables simmered in rich stock at the table. |
| 15) | すき焼き | simmered | （沸騰寸前の温度で）とろとろ煮えた | Beef slices browned and simmered in sauce, with vegetables and shirataki, at the table. |
| 16) | しゃぶしゃぶ | swish | ひゅっと振り回す | Named for the sound of beef swished in stock. |
| 17) | おでん | stew | とろ火で煮る | Stewed hotpot. Wide choice includes fish balls, radish, konnyaku and boiled eggs. Served with mustard. |
| 18) | カツ丼 | broth | 煮汁 | Ton-katsu soaked in egg, half-poached in sweet broth with onions, and served on rice. |
| 19) | 親子丼 | beaten | （押さえて）延ばした | Named for the chicken pieces and beaten egg, lightly cooked with onions in broth and served on rice. |
| 20) | うな重 | lacquer | 漆塗り | Fillets charcoal-grilled with tare and served with rice in a lacquer box. |
| 21) | ラーメン | sprout | 新芽 | Hot, meaty broth with roast pork, fish roll and bamboo. Other choices include wonton and bean sprouts. |
| 22) | 炊き込み御飯 | infuse | 染み込ませる | Seasonal vegetables, stock and often chicken, boiled gently with rice to infuse flavors. |
| 23) | お茶漬け | shred | 断片 | Rice topped with shreds of fish or pickles and covered with delicate stock or green tea. |
| 24) | 酢の物 | palate | 味覚 | Served with sake or tea, as appetizers or to cleanse the palate. |
| 25) | 漬物 | bran | ぬか | Essential for any meal. Made with salt, vinegar, sake lees or rice bran, more for flavor than to preserve. |
| 26) | 〃 | lees | かす | Essential for any meal. Made with salt, vinegar, sake lees or rice bran, more for flavor than to preserve. |
| 27) | 松花堂弁当 | Haute cuisine | 高級料理 | Haute of four different types of food. Named after a 17th century artist, for the paint box shape. |
| 28) | 食事 | ornamental | 装飾的な | Tiny ornamental delicacies, filling winter hotpots, or deep-fried pork cutlets: the Japanese menu provides for every taste and occasion. |
| 29) | 〃 | complimentary | （敬意を表して）無料の | A meal is often accompanied or followed by complementally green tea, to cleanse the palate. |
| 30) | 〃 | staple | 主要な | At an expensive restaurant the staple white rice should be included without charge. |
| 31) | 〃 | take pride | 自慢に思う | But wherever you eat, the staff will take pride in their hospitality and service. |
| 32) | 場所 | eatery | 簡易食堂 | For the expert touch, however, try a specialist eatery. |
| 33) | 〃 | lantern | ちょうちん | Ton-katsu-ya and sushi-ya are popular for lunchtime or evening, and after five o'clock red lanterns invite customers into nomi-ya and cheap, friendly izaka-ya for drinks with snacks like yaki-tori. |
| 34) | 料亭 | seclude | 隠遁（いんとん）する、引きこもる | At formal places it is polite to reserve, and some secluded ryo-tei require a personal introduction, but the traditional tatami room can also be enjoyed even in some soba-ya. |
| 35) | 〃 | rush | いぐさ | Leave your shoes on the step and kneel on the rush mats. |
| 36) | 〃 | customary | 習慣的な | Personal tipping is not customary, but at expensive restaurants a service charge is added to the bill. |
| 37) | 団欒 | communal | 共有の | Most meals arrive in a collection of small personal servings, though friends may pick from the same dish with the back ends of their chopsticks, but a few communal dishes are convivially cooked at the table. |
| 38) | 〃 | convivially | 懇親的に | Most meals arrive in a collection of small personal servings, though friends may pick from the same dish with the back ends of their chopsticks, but a few communal dishes are convivially cooked at the table. |
| 39) | 〃 | brazier | 火鉢 | The winter favorite is nabe-mono, simmered on a charcoal brazier while you add ingredients to keep the pot going. |
| 40) | 〃 | stir-fry | （かき混ぜながら）強火で素早く炒める | Staff are always on hand to assist, and for teppan-yaki will dramatically stir-fry at your table. |
| 41) | 〃 | inset | はめこみ | The inset teppan (iron griddle) is also used to fry okonomi-yaki. |
| 42) | 食通 | ward off | 避ける | Kaiseki ryori refers both to the ritual tea ceremony meal, named for the hot stone carried by Buddhists to ward off hunger pains. |
| 43) | 〃 | connoisseur | 玄人 | Sushi and tempura connoisseurs also take advice on the day's best finds, sitting at the counter to order piece by piece. |
| 44) | 作法 | dribbling | たらす | Season to taste, dropping wasabi or spring onions into the dipping sauce or dribbling soy sauce onto grated radish. |
| 45) | 〃 | grated | する、おろす | Season to taste, dropping wasabi or spring onions into the dipping sauce or dribbling soy sauce onto grated radish. |
| 46) | 〃 | slurp | 音を立てて食べる（飲む） | Picking up bowls is fine, especially to catch drips or slurp soup, and chopsticks are handy to fish for tidbits. |
| 47) | 〃 | tidbit | 一片 | Picking up bowls is fine, especially to catch drips or slurp soup, and chopsticks are handy to fish for tidbits. |
| 48) | 哲学 | ethos | （特定の民族・文化などの）精神、気風 | In the Japanese ethos, to appreciate good food is to celebrate the blessing of the gods. |
| 49) | 〃 | kelp | 昆布 | Their flavors respected by minimal cooking or heightened by natural taste enhancers such as kelp. |
| 50) | 寿司の単語 | horse mackerel | アジ | aji: horse mackerel |
| 51) | 〃 | ark shell | 赤貝 | akagai: ark shell |
| 52) | 〃 | conger eel | アナゴ | anago: conger eel |
| 53) | 〃 | young yellowtail | はまち | hamachi: young yellowtail |
| 54) | 〃 | flounder | ひらめ | hirame: flounder |
| 55) | 〃 | scallop | ほたて貝 | hotategai: scallop |
| 56) | 〃 | salmon roe | いくら | ikura: salmon roe |
| 57) | 〃 | horseneck clam | みる貝 | mirugai: clam |
| 58) | 〃 | sea bass | すずき | suzuki: sea bass |
| 59) | 〃 | cockle | とり貝 | torigai: cockle |
| 60) | 〃 | fatty tuna belly | とろ | toro: fatty tuna belly |
| 61) | 天ぷらの単語 | lotus root | れんこん | renkon: lotus root |
| 62) | 〃 | chrysanthemum | 春菊 | syungiku: chrysanthemum |
| 63) | 豚かつの単語 | deep-fried, breaded horse mackerel | アジフライ | aji furai: deep-fried, breaded horse mackerel |
| 64) | 〃 | deep-fried, breaded pork cutlet | とんかつ | ton-katsu: deep-fried, breaded pork cutlet |
| 65) | 焼き鳥の単語 | cartilage | なんこつ | nan-kotsu: cartilage |
| 66) | 〃 | gizzard | すなぎも（鳥の第二の胃袋） | suna-gimo: gizzard |
| 67) | 〃 | wingtip | 手羽先 | teba-saki: wingtip |
| 68) | 〃 | quail egg | うずらの卵 | uzura no tamago: quail egg |
| 69) | おでんの単語 | kelp | 昆布 | kombu: kelp |
| 70) | 〃 | vegetarian jelly from devil's tongue plant | こんにゃく（こんにゃくいもの花がdevil's toungueに見えるため） | konnyaku: vegetarian jelly from devil's tongue plant |
| 71) | 言葉 | yellowtail | ぶり | buri: yellowtail |
| 72) | 〃 | braised pork belly | 豚の角煮（braised=蒸し煮） | buta no kaku-ni: braised pork belly |
| 73) | 〃 | steamed egg custard + chicken / prawn/ ginkgo nut | ちゃわん蒸し | chawan-mushi: steamed egg custard + chicken / prawn/ ginko nut |
| 74) | 〃 | a la carte | 一品料理 | ippin ryori: a la carte |
| 75) | 〃 | steamed fish-paste loaf | かまぼこ | kamaboko: steamed fish-paste loaf |
| 76) | 〃 | agar-agar vegetarian jelly | 寒天 | kanten: agar-agar vegetarian jelly |
| 77) | 〃 | dried bonito | かつお節 | katsuo-bushi: dried bonito |
| 78) | 〃 | sweet, stir-fried burdock | きんぴらごぼう | kimpira gobo: sweet, stir-fried burdock |
| 79) | 〃 | sweet alcoholic flavoring | みりん | mirin: sweet alcoholic flavoring |
| 80) | 〃 | assortment | 盛り合わせ | mori-awase: assortment |
| 81) | 〃 | saury | さんま | sanma: saury |
| 82) | 〃 | seasonal plants | 山菜 | sansai: seasonal plants |
| 83) | 〃 | deep-fried fishcake | さつまあげ | satsuma-age: deep-fried fishcake |
| 84) | 〃 | grilled, skewered chicken pieces | 焼き鳥 | yaki-tori: grilled, skewered chicken pieces |
