Daily Life & Material Reality

概要

この章では「Daily Life & Material Reality」というテーマにまとまって出てくる基本語彙を学びます。単語をばらばらに覚えるのではなく、場面といっしょに定着させるための構成です。

このまとまりを身につけると、その話題について話すときの語彙が増え、読むときも聞くときも反応しやすくなります。

テーマ

この章のJLPT N1 Vocabulary (25)

1. 味わう あじわう To taste; to savour; to experience deeply; to appreciate fully. Used for both literal tasting and figurative absorption of an experience.
2. 塩梅 あんばい Seasoning; balance of taste; condition; state of affairs; the just-right balance of something.
3. 燻す いぶす To smoke; to fumigate; to expose to smoke; to smoulder. Used for smoking food, repelling insects with smoke, or burning something slowly.
4. 折り詰め おりづめ Food neatly packed in a small wooden or lacquered box; a traditional boxed meal; the container itself.
5. 界隈 かいわい Neighbourhood; vicinity; surrounding area; a particular quarter or district. Also used for a community or scene (especially online).
6. 切り盛り きりもり Management; running; keeping things going. The hands-on running of a household, business, or organisation.
7. 蔵 くら Storehouse; warehouse; cellar; treasury. A traditional thick-walled Japanese building for storing valuables, food, or goods.
8. 衣替え ころもがえ Seasonal change of wardrobe; the biannual practice of switching between summer and winter clothes.
9. 献立 こんだて Menu; meal plan; a set list of dishes to be served. Also used for any organised programme or schedule.
10. 仕出し しだし Catered food; food prepared by an outside caterer and delivered. A traditional Japanese catering service.
11. 正座 せいざ The formal Japanese sitting posture on one's knees; seiza. Sitting with legs folded under, buttocks resting on the heels.
12. 出汁 だし Dashi; Japanese soup stock; umami-rich broth made from kombu, bonito flakes, or dried fish. The foundational flavour base of Japanese cui...
13. 手入れ ていれ Maintenance; upkeep; care; tending to. Also used for a police raid or crackdown.
14. 長屋 ながや Row house; traditional Japanese terraced housing; tenement. A single long building divided into multiple side-by-side units sharing walls.
15. 糠漬け ぬかづけ Nukazuke; vegetables pickled in fermented rice bran paste. A traditional Japanese probiotic pickle.
16. 掃き掃除 はきそうじ Sweeping; cleaning with a broom. The act of using a broom to clean floors, paths, or outdoor areas.
17. 箸使い はしつかい Chopstick etiquette; the manner and skill with which one uses chopsticks.
18. 発酵食品 はっこうしょくひん Fermented food; food produced through microbial fermentation. Includes miso, soy sauce, natto, sake, and pickles.
19. 風呂敷 ふろしき Furoshiki; a square wrapping cloth used to carry and wrap items. A versatile traditional Japanese textile.
20. 身支度 みじたく Getting dressed and groomed; preparing oneself; the full process of readying one's appearance before going out.
21. 三つ指 みつゆび The formal bow performed by pressing three fingers of both hands to the floor; a deeply respectful gesture of greeting or apology.
22. 物干し ものほし Clothes-drying rack; clothesline; the place or apparatus used for hanging laundry to dry.
23. 薬味 やくみ Condiment; spice; garnish; aromatic seasoning added to Japanese dishes to enhance flavour.
24. やりくり やりくり Managing; making do; budgeting; juggling limited resources to make things work out.
25. 夜更かし よふかし Staying up late; keeping late hours; sitting up into the night beyond one's usual bedtime.