Daily Life & Material Reality

Introduction

Even the most advanced Japanese is still grounded in ordinary life. This smaller chapter collects higher-register vocabulary for homes, routines, goods, and the practical realities that shape everyday experience.

Because N1 reading often shifts quickly between abstract thought and concrete detail, having this vocabulary makes descriptions of real life feel much more natural and complete.

Themes

All JLPT N1 Vocabulary in This Chapter (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.