1
Q
しお
A
salt
2
Q
度
A
degree
3
Q
ほうれんそう
A
Spinach
4
Q
片付ける
A
to put away, clean up
5
Q
___を____につける
A
to dip in
6
Q
が出来ました
A
is ready, is done (make sure to add to cooking
7
Q
気持ちいい
A
(kimochi ii) pleasant, comfortable, I feel good
8
Q
気持ち悪い
A
(kimochi warui) unpleasant, unfomfortable
9
Q
生卵
A
(namatamhouago) raw egg
10
Q
将来
A
(shourai) future
11
Q
味
A
(aji) flavor
12
Q
お酒
A
(o/sake) wine/ alcohol
13
Q
すっぱい
A
sour
14
Q
からい
A
spicy/hot
15
Q
しおからい
A
salty
16
Q
あまい
A
sweet
17
Q
(お)酢
A
(o/su) vinegar
18
Q
材料
A
(zairyou) ingredients
19
Q
半分
A
(hanbun) half
20
Q
切る
A
(kiru) to cut
21
Q
始めに vs 初めに
A
始めに: to commence; engaging in some new behavior, or things happening, from a particular point in time. (the start)
初めに: expresses a meaning of the early stage of a period of time, the beginning of things. (the first)
22
Q
始めに
A
at the beginning
23
Q
こしょう
A
pepper
24
Q
さとう
A
sugar
25
終わりに
(owarini) lastly, finally , at the end
26
苺
(ichigo) strawberry
27
熱く
thick/ to make hot
28
油
(abura) oil
29
糸こんにゃく
(ito konnyaku) shredded konnyaku
30
台所
kitchen
31
に/で with cooking vocabularies
32
味
(aji) flavor
33
なべを熱くします
to make the pot hot (please refer to teacher how to use in "thick")
34
作り方
(tsukuri kata) to make
35
牛肉
(gyu-niku) beef
36
卵
(tamago) egg
37
鶏肉
(tori niku) chicken
38
果物
(kudamono) fruit)
39
豚肉
(buta niku) pork
40
食事
(meal)しょくじ
41
食べる
to eat
kanji
flashcards
Decks in class (26)
# Cards
-
Kanji October (with kitchen)73
-
New kanji 10.25 (both english and kanji test)39
-
November9
-
November 166
-
に and で21
-
review November13
-
12.14 Kanji review13
-
English to Japanese review15
-
12.14 kanji writing9
-
1/1125
-
1/1824
-
1/1841
-
1/1819
-
1/1814
-
1/1813
-
1/18 FINAL25
-
2/8 Test review5
-
2/8 test review (reading)13
-
2/2948
-
March test15
-
Back to Basics 8.857
-
September39
-
December10
-
6.1525
-
7.130
-
7.2424
