きせつかん

seasonal (sense) 季節感

あざやか

vivid, colorful

しぜん

nature

あらわす

to represent

かざる

to decorate

とくちょう

characteristics 特徴

日本てき

a Japanese style

見た目

appearance, looks

ざいりょう

ingredients 材料

しょくざい

ingredients 食材

あじ

taste 味

会席料理

a traditional course meal in Japan

和食

Japanese style meal

洋食

Western style meal

中華

Chinese style meal

アジアン

Asian style meal

かてい料理

home cooking

ふつう

ordinary

しゅるい

a kind

こうきゅう

high-class 高級

ファストフード

fast food

きせつげんてい

limited to a season 季節限定

ちいきげんてい

limited to a region / area 地域限定

切る

to cut

まぜる

to mix

わる

to break

入れる

to put in

かえす

to flip (return)

ぬる

to spread

やく

to grill

のせる

to put on

いためる

to fly, stir-fry

たく

to cook (boil) rice

にる

to simmer

あらう

to wash

とり出す

to take out

ちょうみりょう

seasoning

ソース

sauce

しょうゆ

soy sauce

みりん

sweet sake (for seasoning)

さけ

sake

しお

salt

さとう

sugar

こしょう

pepper

てっぱん

an iron [a steel] plate

なべ

pan, pot

フライパン

a frying-pan

だし

stock soup

しおからい

salty

うすい

thin

かたい

hard

やわらかい

soft

出来上がる

to be completed

出来上がり

completion

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