Chapter 3 — 料理（りょうり）
In this chapter, you’ll learn kanji related to cooking, ingredients, temperature, and measuring food. Practice using them to describe recipes and kitchen activities.
Kanji (20)
Vocabulary (51)
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熱Fever
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熱いHot thing
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冷静Cool headed
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冷たいCold
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冷やすTo chill something
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冷えるTo be chilled
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温かいWarm
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温めるTo heat something up
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温まるTo warm up
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人造Man made
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速度Speed
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戸口Doorway
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温度Temperature
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窓口Ticket window
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〜度Degrees
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材木Lumber
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手洗いHand washing
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木材Wood
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お手洗いToilet
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手袋Gloves
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取材Covering an event
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実力True strength
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型Model
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焼くTo bake
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日焼けSunburn
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焼けるTo get baked
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器Container
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器用Dextrous
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卵Egg
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ゆで卵Boiled egg
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粉Powder
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洗濯粉Detergent
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塩Salt
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塩水Salt water
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果てるTo end
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果たしてReally
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豆Beans
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缶Tin can
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缶ビールCan beer
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缶コーヒーCanned coffee
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一杯One cup
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二杯Two cups
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三杯Three cups
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五枚Five flat objects
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〜枚Flat object counter
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一匹One small animal
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四匹Four small animals
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〜匹Small animal counter
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量Quantity
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定量Fixed quantity
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量るTo measure