作り置き

• 読み: つくりおき
• ローマ字: tsukurioki
• 漢字の分解: 作り (making/cooking) + 置き (leaving/setting aside) → cooking and storing for later
• 発音: /t͡su.ku.ɾi.o.ki/

意味

Meal prep or batch cooking done in advance — typically preparing multiple side dishes on the weekend to eat throughout the workweek.

A cornerstone of efficient Japanese home cooking, 作り置き involves spending a few hours (usually on weekends) preparing multiple dishes that keep well in the fridge or freezer. This practice supports the traditional Japanese meal structure of rice plus multiple small side dishes (おかず). It has become hugely popular on social media, with dedicated accounts showing beautiful arrays of prepared containers.

例文

1. 日曜に作り置きしておくと平日がめっちゃ楽。
2. 作り置きのおかずでお弁当作るの時短になるよ。
3. 冷凍できる作り置きレシピにハマってる。

使い方ガイド

場面: home cooking, meal planning, social media

トーン: practical, organized

正しい言い方

• 週末に作り置きするようになって生活変わった。 (My life changed when I started meal prepping on weekends.)
• 作り置き初心者だけど何から始めればいい？ (I'm a meal prep beginner — what should I start with?)

避ける言い方

• 作り置きを出された時に「作りたてがよかった」は言わない (Don't say 'I would have preferred freshly made' when served meal prep — it dismisses the effort)

よくある間違い

• Thinking 作り置き is just leftovers — it's intentional advance preparation, not storing uneaten food from a previous meal

起源と歴史

Compound of 作り (making/cooking) + 置き (placing/leaving aside). A traditional concept in Japanese home cooking that gained renewed popularity in the 2010s through social media and cookbooks.

文化的背景

時代: Traditional practice, social media revival in 2010s

世代: All ages (especially working parents)

社会的背景: Universal

地域メモ: Used across all of Japan. A major social media content category with dedicated Instagram accounts and bestselling books.