Cooking & Food

Introduction

Japanese cuisine is world-renowned, and N4 vocabulary takes you deeper into the kitchen. Beyond basic food names, you'll learn words for cooking techniques, ingredients, and the language of recipes.

Whether you're following a Japanese recipe or ordering at a restaurant, these words will serve you well.

Themes

All JLPT N4 Vocabulary in This Chapter (26)

1. 材料 ざいりょう Ingredients; materials. Used for cooking ingredients as well as raw materials in general.
2. 調味料 ちょうみりょう Seasoning; condiment; flavoring. The general term for substances added to food to enhance its taste.
3. 味噌 みそ Miso; a fermented soybean paste. One of the most essential seasonings in Japanese cuisine.
4. 酢 す Vinegar. A sour liquid seasoning widely used in Japanese cooking, especially for sushi rice and pickles.
5. ソース ソース Sauce. In Japan, often refers specifically to Worcestershire-style brown sauce used on fried foods.
6. バター バター Butter. A dairy product used in both Western and Japanese-style cooking and baking.
7. 小麦粉 こむぎこ Wheat flour. The basic flour used in Japanese cooking and baking.
8. 豆腐 とうふ Tofu; bean curd. A soft food made from soybeans, central to Japanese cuisine.
9. 納豆 なっとう Natto; fermented soybeans. A traditional Japanese food known for its strong smell and sticky texture.
10. 漬物 つけもの Tsukemono; pickled vegetables. A traditional Japanese side dish served with most meals.
11. 刺身 さしみ Sashimi; raw sliced fish or seafood. A cornerstone of Japanese cuisine served without rice.
12. 天ぷら てんぷら Tempura; deep-fried fish and vegetables in a light batter. A beloved Japanese dish enjoyed worldwide.
13. カレー カレー Curry; especially Japanese-style curry. One of the most popular home-cooked meals in Japan.
14. サラダ サラダ Salad. A dish of mixed raw or cooked vegetables, popular as a side dish in Japan.
15. スープ スープ Soup; especially Western-style soup. Distinct from traditional Japanese soups like miso soup.
16. デザート デザート Dessert. A sweet course served after a meal.
17. 焼く やく To grill; to bake; to roast; to fry. A versatile cooking verb for applying dry heat.
18. 煮る にる To boil; to simmer; to stew. A fundamental cooking verb for preparing food in liquid.
19. 蒸かす ふかす To steam food. A cooking method using hot steam to cook ingredients.
20. 炒める いためる To stir-fry; to sauté. To cook food quickly in oil over high heat while stirring.
21. 混ぜる まぜる To mix; to stir; to blend. To combine different ingredients or substances together.
22. 冷やす ひやす To cool; to chill; to refrigerate. To make something cold or lower its temperature.
23. 温める あたためる To warm up; to heat up. To raise the temperature of food, drinks, or objects.
24. レシピ レシピ Recipe. A set of instructions for preparing a particular dish.
25. 栄養 えいよう Nutrition; nourishment. The essential nutrients obtained from food for health and growth.
26. 食料品 しょくりょうひん Foodstuffs; groceries. Food products sold in stores.