JLPT N1 vocabulary (lessons 151–180)
338 words, lesson by lesson. A word met again in a later N1 lesson is listed once, where it first appears. Part 6 of 10: 1–30 · 31–60 · 61–90 · 91–120 · 121–150 · 151–180 · 181–210 · 211–240 · 241–270 · 271–300.
151 · The Dawn Assembly at the Cutting Board
| Word | Reading | Meaning |
|---|---|---|
| 庖丁道 | ほうちょうどう | traditional way of the culinary knife |
| 銘匠 | めいしょう | master artisan, renowned craftsman |
| 研鑽 | けんさん | diligent study, refining one's skill |
| 伝承 | でんしょう | oral transmission, traditional heritage |
| 刀身 | とうしん | blade body, knife steel |
| 刃文 | はもん | blade temper line, steel pattern |
| 調度 | ちょうど | atelier fittings, equipment |
| 門弟 | もんてい | disciple, guild pupil |
| 脈々 | みゃくみゃく | continuously flowing, unbroken lineage |
| 開帳 | かいちょう | formal unveiling, opening ceremony |
152 · Forging Carbon Steel and Single-Bevel Mechanics
| Word | Reading | Meaning |
|---|---|---|
| 白紙鋼 | しろがみこう | white-paper carbon steel |
| 単刃 | たんば | single-bevel edge, kataba |
| 裏すき | うらすき | hollow concave ground back of blade |
| 鎬筋 | しのぎすじ | blade ridge line, shinogi |
| 切刃 | きりは | primary blade bevel |
| 鍛造 | たんぞう | forging, hammering metal |
| 組織破壊 | そしきはかい | cellular destruction, structural damage |
| 断面 | だんめん | cross-section, cut surface |
| 光沢 | こうたく | glossy sheen, luster |
| 切れ味 | きれあじ | sharpness, cutting performance |
| 逸品 | いっぴん | superlative item, masterpiece |
153 · Natural Kyoto Water Wells and Mineral Hardness
| Word | Reading | Meaning |
|---|---|---|
| 伏流水 | ふくりゅうすい | underground subsoil spring water |
| 軟水 | なんすい | soft water |
| 硬度 | こうど | water mineral hardness |
| 井戸枠 | いどわく | wooden well curb, wellhead |
| 汲み上げ | くみあげ | drawing water, pumping up |
| 灰分 | かいぶん | ash content, mineral traces |
| 浸透圧 | しんとうあつ | osmotic pressure |
| 溶出 | ようしゅつ | leaching, dissolution |
| 清冽 | せいれつ | crystal-clear, pure and cold |
| 水質 | すいしつ | water quality |
| 礎石 | そせき | foundation stone, cornerstone |
154 · Decennial Cured Kelp Selection from Rishiri
| Word | Reading | Meaning |
|---|---|---|
| 利尻昆布 | りしりこんぶ | Rishiri kelp |
| 蔵囲い | くらがこい | cellar-aged kelp curing |
| 熟成 | じゅくせい | maturation, aging |
| 白粉 | しろこ | crystalline white mannitol powder on kelp |
| 乾物 | かんぶつ | dried food goods |
| 旨味成分 | うまみせいぶん | savory umami chemical compounds |
| グルタミン酸 | グルタミンさん | glutamic acid |
| 潮騒 | しおさい | sea roar, ocean aroma |
| 肉厚 | にくあつ | thick-fleshed |
| 褐色 | かっしょく | deep dark-brown tint |
| 芳醇 | ほうじゅん | mellow, rich aroma |
| 歳月 | さいげつ | passage of years, time |
155 · Precision Thermal Profiling in Dashi Drawing
| Word | Reading | Meaning |
|---|---|---|
| 一番出汁 | いちばんだし | primary clear dashi broth |
| 湯加減 | ゆかげん | water temperature calibration |
| 灰汁 | あく | harsh scum, bitterness, astringency |
| 渋み | しぶみ | astringency, puckering tartness |
| 弱火 | よわび | gentle low heat |
| 沈殿 | ちんでん | precipitation, settling of sediment |
| 澄明 | ちょうめい | lucid clarity, absolute transparency |
| 煮出し | にだし | simmering extraction |
| すくい網 | すくいあみ | skimming mesh, skimmer ladle |
| 濁度 | だくど | turbidity, degree of cloudiness |
| 均質 | きんしつ | homogeneity, uniformity |
156 · Hand-Shaved Honkarebushi Bonito Shavings
| Word | Reading | Meaning |
|---|---|---|
| 本枯節 | ほんかれぶし | mold-fermented sun-dried bonito block |
| 削り器 | けずりき | wooden bonito shaving plane |
| 鉋刃 | かんなば | plane blade, steel cutting iron |
| 花鰹 | はながつお | broad-flaked bonito shavings |
| 燻蒸 | くんじょう | smoking and curing process |
| カビ付け | カビづけ | beneficial mold inoculation |
| イノシン酸 | イノシンさん | inosinic acid |
| 削り屑 | けずりくず | shavings, wood-like curls |
| 芳香 | ほうこう | rich fragrance, aroma |
| 透過 | とうか | optical transmission, see-through clarity |
| 熟練 | じゅくれん | skilled craftsmanship, mastery |
157 · Umami Synergy Mechanics and Synergistic Ratios
| Word | Reading | Meaning |
|---|---|---|
| 相乗効果 | そうじょうこうか | synergistic effect |
| 味蕾 | みらい | taste buds |
| 受容体 | じゅようたい | chemical receptor |
| 黄金比 | おうごんひ | golden ratio |
| 官能評価 | かんのうひょうか | sensory evaluation, organoleptic test |
| 錯覚 | さっかく | sensory illusion, optical mistake |
| 余韻 | よいん | lingering aftertaste, resonance |
| 輪郭 | りんかく | contour, flavor profile edge |
| 科学的 | かがくてき | scientific, empirical |
| 結晶 | けっしょう | crystallization, synthesis of efforts |
| 舌触り | したざわり | texture on the tongue, mouthfeel |
| 幽玄 | ゆうげん | profound grace, subtle mystery |
158 · Slicing Live Mountain Ayu Without Bruising
| Word | Reading | Meaning |
|---|---|---|
| 鮎 | あゆ | sweetfish, ayu |
| 活け締め | いけじめ | spinal cord severance, Ikejime slaughter |
| 死後硬直 | しごこうちょく | rigor mortis |
| 引き切り | ひききり | draw-slicing stroke |
| 押し切り | おしきり | push-cutting stroke |
| 鱗 | うろこ | fish scales |
| 腹膜 | ふくまく | abdominal membrane, peritoneum |
| ぬめり | ぬめり | slimy mucous coating |
| 鮮度 | せんど | freshness, vitality |
| 清流 | せいりゅう | pure mountain river stream |
| 苔香 | たいこう | moss-like watermelon aroma of sweetfish |
| 疾風 | しっぷう | gale-like swift speed |
159 · The Thousand-Cut Hamo Pike Conger Technique
| Word | Reading | Meaning |
|---|---|---|
| 鱧 | はも | pike conger |
| 骨切り | ほねきり | precision bone slicing technique |
| 寸 | すん | traditional sun measure, ~3.03 cm |
| 皮一枚 | かわいちまい | breadth of a single skin layer |
| 小骨 | こぼね | fine pin bones |
| 咀嚼 | そしゃく | mastication, chewing |
| 鱧切り包丁 | はもきりぼうちょう | heavy wide-bladed honekiri knife |
| 刃響き | はひびき | rhythmic blade vibration against cutting block |
| 均等 | きんとう | perfectly uniform, equal |
| 湯引き | ゆびき | parboiling and iced water shock |
| 牡丹 | ぼたん | peony blossom appearance |
| 神技 | しんぎ | divine craft, superhuman technique |
160 · Natural Water Whetstones and Grit Classification
| Word | Reading | Meaning |
|---|---|---|
| 天然砥石 | てんねんといし | natural quarry whetstone |
| 合戸 | あわせど | fine finishing whetstone |
| 研ぎ汁 | とぎじる | abrasive slurry, stone swarf |
| 粒度 | りゅうど | grit size, particle grade |
| 名倉砥 | なぐらど | conditioning slurry rubbing stone |
| 面直し | めんなおし | flattening, truing a stone |
| 研削力 | けんさくりょく | abrasive cutting power |
| 刃先 | はさき | cutting edge, apex |
| 鏡面 | きょうめん | mirror finish |
| 粘り | ねばり | steel tenacity, ductility |
| 採掘 | さいくつ | quarrying, mining |
| 遺産 | いさん | material heritage, heirloom |
161 · Wild Mountain Greens and Spring Alkaline Lye Removal
| Word | Reading | Meaning |
|---|---|---|
| 山菜 | さんさい | wild edible mountain herbs |
| 灰汁抜き | あくぬき | leaching harsh astringency, lye treatment |
| 木灰 | もくはい | pure hardwood ash |
| 葉緑素 | ようりょくそ | chlorophyll |
| 色止め | いろどめ | color stabilization, fixing green tones |
| 苦味 | にがみ | pleasant botanical bitterness |
| 蕗の薹 | ふきのとう | butterbur sprout buds |
| 楤の芽 | たらのめ | angelica tree shoots |
| 屈 | こごみ | ostrich fern fiddleheads |
| 茹でこぼし | ゆでこぼし | blanching and draining |
| 鮮緑 | せんりょく | vivid emerald green |
| 野趣 | やしゅ | rustic wild character |
162 · Mirin Brewing and Enzymatic Starch Liquefaction
| Word | Reading | Meaning |
|---|---|---|
| 本みりん | ほんみりん | traditional brewed sweet cooking sake |
| もち米 | もちごめ | glutinous sticky rice |
| 糖化 | とうか | enzymatic saccharification |
| 醪 | もろみ | fermenting mash |
| 麹菌 | こうじきん | Aspergillus oryzae, koji mold |
| 照り | てり | glossy culinary glaze |
| ブドウ糖 | ブドウとう | glucose |
| 圧搾 | あっさく | pressing, extraction of liquid |
| 粕 | かす | lees, residual pressed cake |
| 煮崩れ防止 | にくずれぼうし | prevention of simmer collapse |
| 酵素 | こうそ | bio-enzymes |
163 · Cedar Cask Soy Sauce Chemistry and Micro-Flora
| Word | Reading | Meaning |
|---|---|---|
| 木桶仕込み | きおけじこみ | cedar cask brewing method |
| 蔵付き菌 | くらつききん | indigenous micro-flora of the storehouse |
| 諸味 | もろみ | fermenting soy mash |
| 濃口 | こいくち | dark rich soy sauce |
| 淡口 | うすくち | light-colored high-salt soy sauce |
| アミノ酸 | アミノさん | amino acids |
| エステル | エステル | esters, aromatic volatiles |
| 櫂入れ | かいいれ | aeration paddling of fermenting mash |
| 熟成期間 | じゅくせいきかん | aging maturation duration |
| 深み | ふかみ | depth of flavor profile |
| 酸化 | さんか | oxidation |
164 · Aesthetic Dish Pairing: Oribe Glaze and River Terroir
| Word | Reading | Meaning |
|---|---|---|
| 織部焼 | おりべやき | Oribe stoneware |
| 銅緑釉 | どうりょくゆう | copper-green glaze |
| 器 | うつわ | serving vessel, dish |
| 盛付け | もりつけ | artistic plating, food arrangement |
| 照応 | しょうおう | visual resonance, harmonious correspondence |
| 余白 | よはく | empty space, negative margin |
| 景色 | けしき | scenic character, ceramic surface landscape |
| 風情 | ふぜい | refined seasonal taste, poetic elegance |
| 焼物 | やきもの | ceramics, fired pottery |
| 雅致 | がち | graceful artistry, refined nuance |
165 · The Scent of Matsutake and Torched Cedar Needles
| Word | Reading | Meaning |
|---|---|---|
| 松茸 | まつたけ | matsutake mushroom |
| 土瓶蒸し | どびんむし | broth steamed in miniature earthen tea jug |
| 杉葉 | すぎば | fragrant cedar needles |
| 薫香 | くんこう | aromatic incense scent, wood smoke |
| 傘 | かさ | mushroom cap |
| 軸 | じく | mushroom stem, stipe |
| 裂く | さく | to tear lengthwise by hand |
| 蒸気 | じょうき | steam vapor |
| 芳香成分 | ほうこうせいぶん | volatile aromatic compounds |
| すだち | すだち | sudachi green citrus fruit |
| 吸い口 | すいくち | soup garnish, aromatic accent |
| 嗅覚 | きゅうかく | olfactory sense |
166 · Winter Turnip Soup and Soft Glutinous Thickening
| Word | Reading | Meaning |
|---|---|---|
| 聖護院蕪 | しょうごいんかぶら | heirloom Shogoin round winter turnip |
| 蕪蒸し | かぶらむし | steamed grated turnip soup over fish |
| 擦り下ろし | すりおろし | finely grated pulp |
| 泡立て | あわだて | whipping, aerating egg whites |
| 葛餡 | くずあん | thickened sweet kudzu starch glaze |
| 鼈甲 | べっこう | tortoiseshell amber translucency |
| 蒸籠 | せいろ | wooden steaming basket |
| 保温 | ほおん | heat retention |
| 雪化粧 | ゆきげしょう | dusting of snow appearance |
| 山葵 | わさび | freshly grated wasabi rhizome |
| 淡白 | たんぱく | pure, clean, delicate flavor |
167 · Ceramic Restoration with Urushi and Gold Powder
| Word | Reading | Meaning |
|---|---|---|
| 金継ぎ | きんつぎ | gold lacquer repair of broken ceramics |
| 生漆 | きうるし | raw unrefined urushi tree sap |
| 割れ目 | われめ | fracture crack, fissure |
| 蒔絵 | まきえ | sprinkled gold/silver lacquer design |
| 金粉 | きんぷん | pure gold dust powder |
| 繕い | つくろい | mending, artistic repair |
| 風化 | ふうか | weathering, temporal aging |
| 不完全 | ふかんぜん | imperfection, wabi-sabi incompleteness |
| 乾固 | かんこ | curing through humidity |
| 研ぎ出し | とぎだし | burnishing and polishing flush |
| 昇華 | しょうか | sublimation, elevation into art |
168 · Slicing Raw Abalone Along Muscle Fascicles
| Word | Reading | Meaning |
|---|---|---|
| 鮑 | あわび | wild marine abalone |
| 筋繊維 | きんせんい | muscle fiber fascicles |
| コラーゲン | コラーゲン | collagen protein |
| 隠し包丁 | かくしぼうちょう | scoring slits, hidden incisions |
| 歯ごたえ | はごたえ | crisp bite resistance, texture |
| 磯の香り | いそのかおり | scent of the seashore |
| 磯波 | いそなみ | ocean shore waves, wave-cut slicing style |
| 肝 | きも | abalone liver, innards |
| 肝醤油 | きもじょうゆ | rich abalone liver dipping sauce |
| 弾力 | だんりょく | elastic chewiness, springiness |
| 潮気 | しおけ | saline ocean sea breeze |
169 · Raw Sea Urchin Storage and Alum-Free Integrity
| Word | Reading | Meaning |
|---|---|---|
| 海胆 | うに | sea urchin gonads, uni |
| 明礬 | みょうばん | alum chemical firming preservative |
| 塩水漬け | えんすいづけ | natural chilled saline suspension |
| 融解 | ゆうかい | melting down, dissolution |
| 舌溶け | したどけ | melting on the tongue |
| 粒立ち | つぶだち | distinct separation of roe granules |
| 生鮮 | せいせん | raw live freshness |
| 産地直送 | さんちちょくそう | direct shipment from source |
| 崩壊 | ほうかい | structural collapse, melting into paste |
| 濃厚 | のうこう | rich, creamy unctuous flavor |
| 甘美 | かんび | pure sweet oceanic note |
170 · Charcoal Thermodynamics and the Binchotan Radiation Bed
| Word | Reading | Meaning |
|---|---|---|
| 備長炭 | びんちょうたん | white oak hardwood binchotan charcoal |
| 遠赤外線 | えんせきがいせん | far-infrared radiation |
| 熾火 | おきび | flameless red-hot glowing embers |
| 火力 | かりょく | thermal heating power |
| 灰被り | はいかぶり | falling ash dust covering |
| 表面凝固 | ひょうめんぎょうこ | surface protein coagulation, searing |
| 肉汁 | にくじゅう | interior juices, moisture |
| 煤 | すす | carbon soot and smoke |
| 通気口 | つうきこう | air damper draft vent |
| 火箸 | ひばし | brass charcoal manipulation tongs |
| 輻射熱 | ふくしゃねつ | radiant thermal heat |
| 炭化 | たんか | charring, carbonization |
171 · Pickled Salted Cherry Blossoms in Clear Broth
| Word | Reading | Meaning |
|---|---|---|
| 桜湯 | さくらゆ | salted cherry blossom infused soup |
| 塩漬け | しおづけ | salt curing, pickling |
| 八重桜 | やえざくら | multi-petaled mountain cherry blossom |
| 開花 | かいか | unfolding of petals, blossoming |
| 塩抜き | しおぬき | gentle desalination soaking |
| 春気 | しゅんき | spring atmosphere, seasonal warmth |
| 吸物 | すいもの | traditional clear soup course |
| 浮遊 | ふゆう | floating suspension, drifting |
| 芳春 | ほうしゅん | fragrant high spring |
| 雅味 | がみ | refined, poetic, courtly flavor |
| 季節感 | きせつかん | seasonal sensibility, awareness |
| 祝い | いわい | celebration, auspicious toast |
172 · Hand-Shaped Magnolia Charcoal for Tea Ceremony Fish
| Word | Reading | Meaning |
|---|---|---|
| 朴炭 | ほおずみ | charred magnolia charcoal for tea |
| 風炉 | ふろ | portable ceramic tea brazier |
| 無臭 | むしゅう | utterly odorless |
| 燃焼時間 | ねんしょうじかん | combustion duration |
| 灰均し | はいならし | ash leveling and sculpting |
| 釜鳴り | かまなり | singing resonance of boiling iron kettle |
| 茶懐石 | ちゃかいせき | tea ceremony banquet course |
| 炭手前 | すみてまえ | formal charcoal-laying procedure |
| 厳選 | げんせん | strict hand selection |
| 火種 | ひだね | starter spark, core ember |
| 佇まい | たたずまい | serene presence, quiet demeanor |
173 · Simmering Mountain Taro into Hexagonal Jewels
| Word | Reading | Meaning |
|---|---|---|
| 海老芋 | えびいも | striped heirloom curved taro |
| 六角削ぎ | ろっかくそぎ | hexagonal diamond knife paring |
| 面取り | めんとり | bevelling edges to prevent boil-crumble |
| 煮崩れ | にくずれ | falling apart while simmering |
| ぬめり取り | ぬめりとり | removing mucilaginous slime |
| 白煮 | しろに | clear simmering without darkening |
| 出汁浸透 | だししんとう | dashi broth penetration |
| 均整 | きんせい | symmetrical balance, harmony |
| 繊維質 | せんいしつ | dietary fiber structure |
| 芯 | しん | central inner core |
| 煮含める | にふくめる | to simmer slowly until juice infuses |
| 銘品 | めいひん | renowned heirloom agricultural product |
174 · Grated Wild Mountain Yam Binding for Fish Quenelles
| Word | Reading | Meaning |
|---|---|---|
| 自然薯 | じねんじょ | wild mountain yam, jinenjo |
| 真丈 | しんじょ | steamed fish and yam dumpling quenelle |
| すり鉢 | すりばち | ceramic ridged grinding mortar |
| すりこ木 | すりこぎ | wooden mortar pestle |
| 粘性 | ねんせい | natural viscous elasticity |
| 魚肉 | ぎょにく | minced white fish meat |
| 擂り潰し | すりつぶし | grinding down into smooth paste |
| 浮力 | ふりょく | culinary buoyancy in broth |
| 気泡 | きほう | aerated microscopic bubbles |
| 口当たり | くちあたり | softness on the lips and tongue |
| 抱合 | ほうごう | binding, holding together |
| ふんわり | ふんわり | airy, cloud-like lightness |
175 · Antique Negoro Lacquer Patina and the Red-Black Dialectic
| Word | Reading | Meaning |
|---|---|---|
| 根来塗 | ねごろぬり | Negoro red-over-black lacquerware |
| 経年変化 | けいねんへんか | aging transformation, vintage patina |
| 朱漆 | しゅうるし | vermilion red urushi lacquer |
| 黒漆 | くろうるし | base black carbon urushi lacquer |
| 研ぎ減り | とぎへり | worn away by centuries of washing |
| 下地 | したじ | foundational ground layer |
| 枯淡 | こたん | austere elegance, unvarnished aged simplicity |
| 侘び | わび | rustic simplicity, humble beauty |
| 陰翳 | いんえい | subtle shadows, dim ambiance |
| 手沢 | しゅたく | luster imparted by frequent handling |
| 骨董 | こっとう | true antique curio |
176 · The Geometry of Raw Sea Bream Sashimi Petals
| Word | Reading | Meaning |
|---|---|---|
| 菊花造り | きっかづくり | chrysanthemum flower sashimi arrangement |
| 明石鯛 | あかしだい | wild Akashi strait sea bream |
| 薄造り | うすづくり | translucent razor-thin sashimi slicing |
| 扇状 | せんじょう | fan-shaped spread |
| 唐津焼 | からつやき | Karatsu stoneware ceramics |
| 重なり | かさなり | subtle layer overlap |
| 透過性 | とうかせい | optical translucency, light permeability |
| 血合い | ちあい | red lateral muscular line |
| 箸運び | はしはこび | delicate chopsticks movement |
| 美観 | びかん | visual beauty, aesthetic look |
| 妙技 | みょうぎ | exquisite artisan technique |
177 · Boiling Wild River Duck with Mountain Sansho Peppercorns
| Word | Reading | Meaning |
|---|---|---|
| 真鴨 | まがも | wild winter mallard duck |
| 実山椒 | みざんしょう | green prickly ash sansho berries |
| 鴨鍋 | かもなべ | wild duck hotpot simmer |
| 野生味 | やせいみ | wild gamey flavor profile |
| 脂身 | あぶらみ | rich layer of fat |
| 痺れ | しびれ | tingling numbing sensation |
| 焙煎 | ばいせん | pan-roasting, toasting |
| 芳香油 | ほうこうゆ | aromatic essential citrus oils |
| 臭み消し | くさみけし | neutralizing gaminess |
| 鉄分 | てつぶん | dietary iron, mineral taste |
| 陶板焼き | とうばんやき | ceramic plate grilling |
178 · The Guild Examination Guidelines: Master vs. Apprentice
| Word | Reading | Meaning |
|---|---|---|
| 昇格試験 | しょうかくしけん | guild elevation examination |
| 脇板 | わきいた | second knife station, senior apprentice |
| 煮方 | にかた | master of simmering stockpot stations |
| 板前 | いたまえ | full chef behind the cutting block |
| 評定 | ひょうてい | evaluation, judging |
| 合否 | ごうひ | pass or fail status |
| 誠意 | せいい | sincerity, wholehearted devotion |
| 師弟 | してい | master and apprentice relationship |
| 継承 | けいしょう | lineage succession |
179 · Knife Washing Etiquette and Cypress Block Planing
| Word | Reading | Meaning |
|---|---|---|
| 俎板 | まないた | wooden cutting board/counter |
| 檜 | ひのき | Japanese cypress timber |
| 鉋掛け | かんながけ | wood smoothing with carpenter plane |
| 削り華 | けずりばな | paper-thin shaved wood curls |
| 殺菌 | さっきん | natural sterilization, antimicrobial quality |
| 平滑 | へいかつ | absolute level smoothness |
| 木肌 | きはだ | pristine raw wood grain and texture |
| 水洗い | みずあらい | cold freshwater washing |
| 陰干し | かげぼし | shade drying to prevent warping |
| 道具の手入れ | どうぐのていれ | tool maintenance and stewardship |
| 清掃 | せいそう | complete purification cleaning |
| 敬意 | けいい | deep respect and reverence |
180 · Volume 6 Finale: The Lineage Broth Tasting
| Word | Reading | Meaning |
|---|---|---|
| 伝承出汁 | でんしょうだし | lineage heritage master broth |
| 試飲 | しいん | formal broth tasting, sampling |
| 一同 | いちどう | all assembled, entire guild company |
| 継承式 | けいしょうしき | lineage succession rite |
| 合格 | ごうかく | passing standard, formal approval |
| 涙声 | なみだごえ | voice thick with tears |
| 芳醇無比 | ほうじゅんむひ | incomparably rich and mellow |
| 伝統 | でんとう | living cultural heritage |
| 一味同心 | いちみどうしん | unified in mind and purpose |
| 銘記 | めいき | engraving firmly in memory |
| 讃嘆 | さんたん | breathless praise, admiration |