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Terms for Culinary Techniques and Cooking in Japanese

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Learning a new language isn’t just about mastering grammar and vocabulary; it’s also diving into the culture and practices, which include food and cooking. The Japanese kitchen boasts a variety of unique techniques and terms that can be fascinating for anyone with a love for both language and culinary pursuits. Here are some Japanese terms for culinary techniques and cooking that you might find interesting:

炒める (いためる, itameru)
This verb means “to stir-fry” or “to sauté.” It’s used to describe the process of cooking ingredients quickly over high heat while stirring continuously, often in a wok or frying pan.

煮る (にる, niru)
This verb means “to boil” or “to simmer.” It involves cooking ingredients in a liquid at high or low temperatures. The term can be used for making soups, stews, or boiling vegetables.

揚げる (あげる, ageru)
“To fry” or “to deep-fry” is what this term encapsulates. It’s the process of cooking food by submerging it in hot oil, often resulting in a crispy texture.

茹でる (ゆでる, yuderu)
This verb means “to boil,” particularly used when speaking about boiling foods like pasta, eggs, or vegetables in water without any additional ingredients.

蒸す (むす, musu)
Meaning “to steam,” this cooking technique involves cooking food using the vapor from boiling water, which makes it a healthier option since it requires no oil.

漬ける (つける, tsukeru)
This term, which means “to marinate” or “to pickle,” involves soaking ingredients in a solution often made with vinegar, salt, sugar, or soy sauce, to flavor or preserve them.

和える (あえる, aeru)
This verb means “to dress” or “to toss” ingredients, usually with a sauce or seasoning. It’s often associated with preparing salads or mixed dishes where ingredients are lightly mixed.

焼く (やく, yaku)
Meaning “to grill” or “to bake,” this technique usually involves cooking food over an open flame or in an oven. It’s widely used for meats, fish, and even baking sweets.

炊く (たく, taku)
This verb specifically means “to cook rice.” It can refer to the process of cooking rice on the stovetop, in a rice cooker, or any other method.

切る (きる, kiru)
This verb translates to “to cut” or “to slice” and is one of the most basic, yet fundamental techniques in cooking. It can refer to chopping, dicing, slicing, or mincing ingredients.

Mastering these terms will not only expand your Japanese vocabulary but also your understanding of the techniques behind some of the most delicious dishes in Japanese cuisine. Whether you’re navigating a recipe in Japanese or watching a Japanese cooking show, knowing these terms will undoubtedly enhance your language learning experience and culinary appreciation.

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