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100 Cards in this Set
- Front
- Back
- 3rd side (hint)
料理法
|
りょうりほう
|
recipe (n)
|
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食材
|
しょくざい
|
ingredient (n)
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砂糖
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さとう
|
sugar (n)
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甘い
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あまい
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sweet (a)
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不味い
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まずい
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bad taste (a)
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調理
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ちょうり
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food preparation, cooking (n, v)
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材料
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ざいりょう
|
ingredients (n)
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卵
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たまご
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egg (n)
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塩
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しお
|
salt (n)
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栄養
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えいよう
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nutrition (a, n)
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ほうれん草
|
ほうれんそう
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spinach (n)
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鉄人
|
てつじん
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iron man, iron chef (n)
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牛乳
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ぎゅうにゅう
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milk (n)
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おから
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bean curd, residue after tofu (n)
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加える
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くわえる
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to add to (v)
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みじん切り
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みじんぎり
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finely chop (v)
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混ぜる
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まぜる
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to stir, blend (v)
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振る
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ふる
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to sprinkle (v)
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細かく
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こまかく
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minutely, finely (adv)
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浸ける
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つける
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to soak, dip in, marinate (v)
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代表代行
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だいひょうだいこう
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acting leader (n)
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表
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おもて
|
surface, face, heads (n)
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裏
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うら
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bottom, opposite, inside, tails (n)
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習う
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ならう
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to learn (v)
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惚れる
|
ほれる
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to fall in love (v)
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いい加減
|
いいかげん
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irresponsibility (n)
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拈くれる
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ひねくれる
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to be rebellious, contrary (v)
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意地っ張り
|
いじっぱり
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obstinacy, (adj, n)
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張る
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はる
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to stick, to paste
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食い意地
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くいいじ
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gluttony (n)
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間食
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かんしょく
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snacking between meals (v)
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笹がき
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ささがき
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to cut into long thin shavings (v)
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野菜
|
やさい
|
vegetables (n)
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生
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なま
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raw, fresh, lively (adj)
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大さじ
|
おおさじ
|
tablespoon (n)
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豆腐
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とうふ
|
tofu (n)
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しっかり
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firmly, steadily (adv)
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|
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少々
|
しょうしょう
|
small quantity (adv)
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容器
|
ようき
|
container (n)
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油
|
あぶら
|
oil (n)
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器
|
うつわ
|
bowl (n)
|
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箸
|
はし
|
chopsticks (n)
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実勢
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じっせい
|
actual, real
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だし
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dashi (Japanese fish and kelp stock)
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小口
|
こぐち
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small amount (adj)
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みりん
|
sweet cooking sake (n)
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それぞれ
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respectively, each, either
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|
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切る
|
きる
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to cut through, to cut (v)
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汚れ
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よごれ
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filth, dirt (n)
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押さえる
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おさえる
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to weigh (v)
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晒す
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さらす
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to refine, grind (v)
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ぬねり
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slime, viscous liquid (n)
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笊
|
ざる
|
sieve, strainer (n)
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鍋
|
なべ
|
saucepan (n)
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強火
|
つよび
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strong/high heat (n)
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煮立つ
|
にたつ
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to boil, or simmer (v)
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煮る
|
にる
|
to boil/cook (v)
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中火
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ちゅうび
|
medium heat (v)
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弱火
|
よわび
|
small heat (n)
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粗熱
|
あらねつ
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heat of food after cooking (n)
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粗
|
ほぼ
|
roughly, approximately (adv)
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温まる
|
ぬくまる
|
to warm up, get warm (v)
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全
|
ぜん
|
whole (a)
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にんにく
|
garlic (n)
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適宜
|
てきぎ
|
suitable, appropriate (na adj)
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良く
|
よく
|
nicely, properly (adv)
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表示
|
ひょうじ
|
indication, presentation (n)
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示す
|
しめる
|
to point out, denote, indicate (v)
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茹でる
|
ゆでる
|
to boil (v)
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幅
|
はば
|
width, breadth (n)
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芯
|
しん
|
core, centre, heart (n)
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じっくり
|
carefully, deliberately (adv)
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手早い
|
てばやい
|
nimble (adj)
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和える
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あえる
|
to dress vegetables (v)
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仕上げ
|
しあげ
|
finishing touches (n)
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小さじ
|
こさじ
|
teaspoon (n)
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刻む
|
きざむ
|
to mince, carve (v)
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各
|
かく
|
each (pref)
|
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流す
|
ながす
|
to drain (v)
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少しずつ
|
すこしずつ
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little by little, just a little bit
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通俗
|
つうぞく
|
vulgar, rudimentary (a)
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粉
|
こな
|
flour (n)
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鶏肉
|
とりにく
|
chicken meat (n)
|
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たまねぎ
|
onion (n)
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法律
|
ほうりつ
|
law (n)
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すべて
|
all, the whole, entirely (a)
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|
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溶きほぐす
|
ときほぐす
|
to whip an egg, to scramble an egg (v)
|
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法学
|
ほうがく
|
law, jurisprudence (n)
|
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法学士
|
ほうがくし
|
Bachelor of Laws (n)
|
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分量
|
ぶんりょう
|
quantity (n)
|
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哲学
|
てつがく
|
philosophy (n)
|
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公法
|
こうほう
|
public law (n)
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思想
|
しそう
|
thought, ideology (n)
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法哲学
|
ほうてつがく
|
philosophy of law (n)
|
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白身
|
しろみ
|
white of an egg (n)
|
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小鍋
|
こなべ
|
small saucepan
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~にかけて
|
till ~, to ~
|
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動く
|
うごく
|
to stir, to shake
|
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哲人
|
てつじん
|
wise man, philosopher
|
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概論
|
がいろん
|
introduction, outline
|