Japanese J3-5

えんりょなく、どうぞ。

Please do not hesitate to have (some).

かんぱい!

Cheers!

いわいます

To celebrate

けんこうてき

healthy (NA noun

わしょく

Japanese meal

さいこう

the best

たけのこ

Bamboo shoots

にもの

food boiled in broth

かたい

hard (as in food)

やわらかい

soft (as in food)

かわったあじ

odd flavor

にがい

bitter (as in food)

しぜん

nature

しき

four seasons

すのもの

vinegar-dressed vegetables

まるい

round

つけもの

Japanese style pickles

おかわり

another serving

おちゃづけ

rice in tea

なっとう

fermented soybeans

たくあん

pickled daikon radish

むしもの

steamed food

いっせきにちょう

Kill two birds with one stone.

ごせいき

The 5th century

どうやって

How (the way you do things)

かちかん

sense of values

とくちょう

characteristic

みため

appearance

しょっかん

texture (as in food)

かざり

garnish, decoration

あげもの

deep-fried food

はいっている

is in (as in "veggies are in the soup")

べんとうばこ

lunch box

べつべつ

separated (onomatopoeia)

わける

to divide (transitive)

さいごに

Finally, Lastly,

くふうする

to devise a creative solution

けつろんとして

In conclusion,

ざいりょう

ingredient

ながもちする

last for a long time

ふとい

thick, fat

ほそい

slender

いれもの

container

ぐうすう

even number

いちだん

one tier

ごはんをたきます

to cook rice

ようしょく

Western meal

きせつ

season

ピクルス

pickle (as in the garnish in a hamburger)

かたち

shape

みためがいい

attractive looking

ちがったしょっかん

different (food) texture

きすう

odd number

にだん

two tiers

にだんしきのべんとうばこ

two tier lunch box

こめ

rice (grain, uncooked)

さんかく

triangle

しかく

square

ちょうほうけい

rectangle

まる

round shape

ほし

star

ゆでる

to boil

わかす

to boil water

にる

to simmer in liquid other than water

やく

to sautee, to grill (meat, fish, fried egg, etc.)

めだまやき

fried egg / sunny side up

たまごやき

egg custard (savory)

ゆでたまご

hard boiled egg

いためる

stir fry

あげる

to deep fry

あえる

to dress (usually with thick sauce)

むす

to steam