味見
味見 en 30 secondes
- Tasting food while cooking to check seasoning.
- Used as a noun or suru-verb (味見する).
- Essential for adjusting salt, sugar, and balance.
- Common in both home and professional kitchens.
The Japanese word 味見 (Ajimi) is a fundamental concept in both domestic and professional Japanese culinary environments. At its core, it refers to the act of tasting food while it is being prepared to ensure that the seasoning, texture, and overall balance are correct. Unlike the word shishoku (試食), which often refers to sampling products in a supermarket or a finished dish at a food stall, ajimi is intrinsically linked to the process of creation. It is the dialogue between the cook and the ingredients. When you perform ajimi, you are not merely eating; you are diagnosing. You are checking if the salt needs more time to dissolve, if the mirin has added enough sweetness to counteract the soy sauce, or if the dashi stock has reached its peak umami extraction.
- Linguistic Composition
- The word consists of two kanji: 味 (aji), meaning 'taste' or 'flavor', and 見 (mi), meaning 'to see' or 'to look'. Literally, it is 'taste-looking', implying a careful observation of flavor rather than passive consumption.
In a Japanese household, ajimi is often a communal moment. A mother might offer a small spoonful of miso soup to her child or spouse, asking 'Does it need more salt?' This interaction reinforces the social aspect of cooking. In professional kitchens, ajimi is a rigorous standard. A head chef will taste every component of a multi-course meal before it leaves the pass. This word is also used metaphorically in some contexts to mean 'getting a small taste of an experience' or 'trying something out briefly before committing', although its culinary usage remains dominant.
料理を完成させる前に、必ず味見をしてください。(Before finishing the dish, please make sure to taste it.)
Understanding the nuance of ajimi also involves recognizing its grammatical flexibility. While it is a noun, it frequently functions as a suru-verb (味見する). It is also common to see it in phrases like ajimi-yaku (the person responsible for tasting). The frequency of this word increases as one moves from basic survival Japanese to intermediate proficiency, as it is essential for following recipes, watching cooking shows, or engaging in kitchen-based conversations. It bridges the gap between basic food vocabulary and functional, action-oriented language.
- Cultural Nuance
- The Japanese palate often values 'shun' (seasonality), and ajimi is the tool used to ensure the natural flavors of seasonal ingredients are highlighted rather than masked by seasoning.
Using 味見 correctly requires an understanding of Japanese particles and verb structures. Most commonly, it is paired with the particle を (wo) and the verb する (suru) to form 'to taste'. However, the context determines the level of politeness and the specific focus of the action. For instance, when asking someone else to taste your cooking, you might use the causative-benefactive form: '味見させてください' (Please let me taste) or '味見してみて' (Try tasting this).
塩加減を確認するために、スープの味見をしました。(I tasted the soup to check the amount of salt.)
When you are describing a habitual action, you might say '料理中は何度も味見をします' (I taste many times while cooking). Note how the noun ajimi can be modified by adjectives or other nouns. You can have a 'chotto shita ajimi' (a little taste) or 'shinken na ajimi' (a serious/careful tasting). In more formal contexts, such as a culinary school or a high-end restaurant, you might hear the term 'shishoku' (試食) used for formal evaluations, but ajimi remains the standard for the active cooking process.
- Grammar Pattern: [Noun] + の + 味見
- To specify what is being tasted, use the 'no' particle. Example: 'カレーの味見' (tasting the curry).
Another important aspect is the response to the ajimi. After tasting, one might say '薄い' (usui - weak/bland), '濃い' (koi - strong/salty), or 'ちょうどいい' (choudo ii - just right). The word ajimi acts as the catalyst for these qualitative judgments. In professional settings, the verb miru (to see) is often used alone in a shorthand way: '味を見て' (Check the taste), which is essentially a shortened version of '味見をして'. However, for learners, sticking to ajimi wo suru is the safest and most clear way to communicate the intent.
In literature and media, ajimi can also appear in romantic or domestic scenes. A character might sneak a taste of a cake being prepared for a party, leading to a lighthearted rebuke. This usage emphasizes the impulsive, slightly 'naughty' nature of tasting something before it is officially served. The word carries a sense of anticipation and the intimate atmosphere of the kitchen.
The most common place to hear 味見 is, unsurprisingly, in the kitchen. Whether it is a mother talking to her children or a chef instructing an apprentice, the word is ubiquitous in any environment where food is being prepared. If you watch Japanese cooking shows or YouTube channels like 'Kimagure Cook' or 'Kurashiru', you will hear this word in almost every episode. The host will often pause, take a small spoonful of the sauce, and say 'ちょっと味見してみます' (I'll try a little taste) before giving their reaction.
「お母さん、これ味見していい?」「まだ熱いから気をつけてね。」('Mom, can I taste this?' 'It's still hot, so be careful.')
Beyond the home, you will encounter this word in supermarkets, specifically at 'shishoku' (sampling) corners. While the sign might say '試食販売' (sampling sale), the staff might invite you by saying 'ぜひ味見していってください' (Please do have a taste). In this context, it is a polite invitation to try a product. You will also hear it in restaurants, though usually behind the scenes. If a customer complains that a dish is too salty, the manager might tell the kitchen staff, 'もう一度味見をして確認してください' (Please taste it again and confirm).
- Social Contexts
- Home cooking, professional kitchens, supermarket samples, culinary schools, and food-related television programs.
Interestingly, ajimi also appears in metaphorical contexts in business or hobbies. For example, if a software developer releases a 'beta' version of a game, they might describe it as an ajimi of the full experience. While less common than the culinary usage, it conveys the idea of a 'preview' or a 'trial'. In the world of sake or wine tasting, while 'kikisake' or 'teisuteingu' are the technical terms, a casual observer might still use ajimi to describe the act of taking a small sip to see if they like it.
One of the most frequent mistakes English speakers make with 味見 is confusing it with the general verb for 'to taste' as a sense (味わう - ajiwau). While both involve the tongue, ajiwau is about savoring and enjoying the depth of flavor in a finished product, whereas ajimi is a functional check during the process. You wouldn't say 'I am ajimi-ing this fine wine' at a luxury dinner; you would use ajiwau. Conversely, you wouldn't ajiwau a raw sauce to check for salt; you would ajimi it.
- Mistake: Ajimi vs. Shishoku
- Learners often use ajimi when they are at a grocery store trying a sample. While understandable, shishoku (試食) is the correct term for 'sampling' a product offered by a vendor.
Another common error is the misuse of particles. Because ajimi is a noun, you must use the particle を (wo) when using it with する (suru). Saying '味見する' is acceptable in casual speech, but in formal writing or tests, '味見をする' is preferred. Additionally, learners sometimes confuse ajimi with mi-aji (which isn't a word) because they know aji means taste and miru means see. Always remember the order: Taste first, then look (味 + 見).
Incorrect: スープを味見に食べる。
Correct: スープを味見する。
Finally, there is the 'double verb' mistake. Some learners try to say '味見して食べる' (taste and eat). While grammatically possible, it sounds redundant. If you are tasting it to check the flavor, ajimi suru covers the action of eating that small amount. If you are eating the whole bowl, it's just taberu. There is also a tendency to over-rely on ajimi for things that aren't food. You cannot ajimi a perfume; for that, you would use kaori wo tashikameru (confirm the scent).
To truly master 味見, you must understand its synonyms and how they differ in register and context. The most common alternative is 試食 (Shishoku). While ajimi is 'tasting while cooking', shishoku is 'tasting for the purpose of trial'. You see shishoku at supermarkets or in marketing contexts. Another related term is 試飲 (Shiin), which is specifically for tasting drinks, such as wine, sake, or tea samples.
- Comparison Table
- 味見 (Ajimi): Informal/Neutral. Tasting during cooking. Focus: Checking flavor.
- 試食 (Shishoku): Formal/Business. Sampling a product. Focus: Marketing/Evaluation.
- 味わう (Ajiwau): Literary/Formal. Savoring. Focus: Enjoyment.
- 吟味 (Ginmi): Formal. Careful selection/Testing. Focus: Quality control.
For professional settings, you might encounter テイスティング (Teisuteingu), the katakana version of 'tasting'. This is used specifically in the context of professional wine, coffee, or chocolate evaluation. It implies a high level of expertise and a standardized method of assessment. In contrast, ajimi is something anyone can do with a spoon in their kitchen. There is also the phrase 毒味 (Dokumi), which refers to food tasting to check for poison—a term you’ll mostly hear in historical dramas (jidaigeki).
ワインのプロは、味見ではなく「テイスティング」という言葉を使います。(Wine professionals use the word 'tasting' instead of 'ajimi'.)
Finally, there is つまみ食い (Tsumamigui). While ajimi is a legitimate part of the cooking process, tsumamigui refers to 'snacking' or 'sneaking a bite' of food before it's served, often without permission. If you are supposed to be checking the salt but end up eating half the carrots, you are no longer doing ajimi; you are doing tsumamigui. Understanding these distinctions helps you navigate social situations in Japan without sounding rude or imprecise.
How Formal Is It?
Le savais-tu ?
The use of 'see' (見) for sensory experiences other than vision is common in Japanese, such as 'kiki-zake' (listening to sake) for tasting alcohol.
Guide de prononciation
- Pronouncing 'ji' like 'zi' (ensure a soft 'j' sound).
- Putting too much stress on the first syllable (Japanese is mora-timed).
- Elongating the 'i' sounds too much.
Niveau de difficulté
The kanji are basic (N5/N4 level), making it very easy to read for intermediate learners.
The kanji for 'Aji' (味) has several strokes, but is very common. 'Mi' (見) is very simple.
The pronunciation is straightforward with no difficult clusters or sounds.
It is a common word in daily life and media, making it easy to pick up.
Quoi apprendre ensuite
Prérequis
Apprends ensuite
Avancé
Grammaire à connaître
~てみる (Try doing)
味見してみます。 (I'll try tasting it.)
~を~にする (Make X into Y)
味見を日課にする。 (Make tasting a daily routine.)
~ながら (While)
味見しながら料理する。 (Cook while tasting.)
~すぎる (Too much)
味見しすぎた。 (I tasted too much.)
~やすい (Easy to)
このスプーンは味見しやすい。 (This spoon is easy to taste with.)
Exemples par niveau
スープを味見します。
I will taste the soup.
Standard Noun + wo + suru (polite form).
お母さんが味見をしています。
My mother is tasting the food.
Present continuous form (~te imasu).
これを味見してください。
Please taste this.
Request form (~te kudasai).
味見は大切です。
Tasting is important.
Simple noun + wa + desu.
ちょっと味見をしました。
I tasted a little bit.
Adverb 'chotto' modifying the action.
味見をしてもいいですか?
May I taste it?
Seeking permission (~te mo ii desu ka).
味見はもう終わりました。
The tasting is already finished.
Past tense of 'owaru'.
カレーの味見をしましょう。
Let's taste the curry.
Volitional form (~mashou).
味見をしてから、塩を入れます。
I'll add salt after tasting it.
Connecting actions with the te-form.
味見をしましたが、まだ薄かったです。
I tasted it, but it was still bland.
Using 'ga' for contrast and 'katta' for past adjective.
もっと味見をしたほうがいいですよ。
It's better to taste it more.
Giving advice with '~ta hou ga ii'.
味見をするのを忘れました。
I forgot to taste it.
Nominalizing a verb with 'no'.
味見をするときは、気をつけてください。
Please be careful when you taste it.
Using 'toki' to indicate time.
味見をしすぎて、お腹がいっぱいです。
I tasted too much and I'm full.
Using the 'sugiru' (excessive) suffix.
料理を作る前に味見はできません。
You can't taste it before making the dish.
Potential negative form.
味見のために小皿を使います。
I use a small plate for tasting.
Using 'tame ni' to indicate purpose.
味見をしてみないと、おいしいかわかりません。
Unless I try tasting it, I won't know if it's delicious.
Using '~te miru' (try doing) and '~ka wakaranai'.
ソースの味見をさせてくれませんか?
Would you let me taste the sauce?
Causative-benefactive request.
味見をするだけで、何が足りないかわかるようになりたい。
I want to be able to tell what's missing just by tasting.
Using '~you ni naritai' for a change in ability.
味見の結果、砂糖を足すことにしました。
As a result of tasting, I decided to add sugar.
Using 'koto ni suru' for a decision.
味見は、料理の基本中の基本です。
Tasting is the absolute basic of basics in cooking.
Using 'gichu no kihon' for emphasis.
忙しくても、味見を怠ってはいけません。
Even if you are busy, you must not neglect tasting.
Using '~te wa ikenai' for prohibition.
味見の段階で失敗に気づきました。
I noticed the failure at the tasting stage.
Using 'dankai' (stage).
誰かに味見をしてもらうと安心します。
I feel relieved when I have someone taste it for me.
Using '~te morau' for receiving an action.
味見を繰り返すうちに、本来の味がわからなくなった。
While repeatedly tasting, I lost track of the original flavor.
Using '~uchi ni' to show a change over time.
プロの料理人は、味見一つで調味料の配合を当てる。
A professional chef can guess the blend of seasonings with just a single taste.
Using '~hitotsu de' to show sufficiency.
味見をせずに料理を出すのは、失礼にあたります。
Serving food without tasting it is considered rude.
Using '~zu ni' (without) and '~ni ataru'.
新商品の味見役として、彼女が選ばれた。
She was chosen as the taster for the new product.
Using 'yaku' (role) and passive voice.
味見を依頼されたので、正直な感想を伝えた。
Since I was asked to taste it, I gave my honest feedback.
Using passive 'sareru' and 'node' for reason.
味見した限りでは、特に問題はないようです。
As far as I've tasted, there don't seem to be any particular problems.
Using '~kagiri de wa' to limit the scope.
味見の重要性を、改めて認識させられた。
I was made to realize the importance of tasting once again.
Causative-passive form.
このスープは、味見をするたびに深みが増していく。
This soup gains more depth every time I taste it.
Using '~tabi ni' (every time).
味見という行為は、作り手の感性を試す瞬間でもある。
The act of tasting is also a moment that tests the creator's sensitivity.
Using 'to iu koui' (the act called...).
微細な味の変化を逃さないよう、真剣に味見に臨む。
He approaches the tasting seriously so as not to miss subtle changes in flavor.
Using '~you' (so as to) and 'nozomu' (to approach).
味見のしすぎは、舌を麻痺させる恐れがある。
Over-tasting carries the risk of numbing the tongue.
Using 'osore ga aru' (there is a fear/risk).
彼は、味見だけでその出汁の産地まで言い当てた。
Just by tasting, he correctly identified the origin of the dashi.
Using 'ii-ateru' (to guess correctly).
味見を重ねることで、自分だけの黄金比を見つけ出した。
Through repeated tasting, I discovered my own golden ratio.
Using '~wo kasaneru' (to repeat/accumulate).
その小説には、母親が味見をする情景が美しく描かれている。
In that novel, the scene of the mother tasting the food is beautifully depicted.
Using 'joukei' (scene) and 'egakarete iru'.
味見を軽視する者は、決して一流の料理人にはなれない。
Those who look down on tasting can never become first-class chefs.
Using 'mono' (person) and 'keishi suru' (to neglect/look down on).
客観的な味見を可能にするため、口をゆすぐ。
In order to make objective tasting possible, I rinse my mouth.
Using 'kanou ni suru' (to make possible).
味見の刹那に、彼は幼少期の記憶を呼び覚まされた。
In the instant of tasting, his childhood memories were awakened.
Using 'setsuna' (instant) and passive 'yobi-samasareta'.
官能評価における味見は、科学的データと主観の融合である。
Tasting in sensory evaluation is a fusion of scientific data and subjectivity.
Using 'fuugou' (fusion).
味見の巧拙が、その料亭の命運を左右すると言っても過言ではない。
It is no exaggeration to say that the skill of tasting dictates the fate of that traditional restaurant.
Using 'kousetsu' (skill) and 'to itte mo kagon de wa nai'.
彼は味見を通じて、食材との対話を試みているかのようだった。
It was as if he was attempting a dialogue with the ingredients through tasting.
Using 'taiwa' (dialogue) and 'ka no you da'.
味見の記録を克明に残すことで、伝統の味を継承していく。
By keeping detailed records of tastings, they pass down the traditional flavors.
Using 'kokumei ni' (detailedly) and 'keishou' (succession).
その批評家は、味見の一口にすべてを凝縮させて評価を下す。
That critic condenses everything into a single bite of tasting and delivers a judgment.
Using 'gyoushuku' (condensation).
味見という日常的な行為の裏に、深遠な文化の集積が見て取れる。
Behind the mundane act of tasting, one can discern a profound accumulation of culture.
Using 'shinen' (profound) and 'mite-toreru'.
味見を極めることは、自己の味覚の限界に挑むことに他ならない。
Mastering tasting is nothing less than challenging the limits of one's own sense of taste.
Using 'ni hoka naranai' (is nothing but).
Collocations courantes
Phrases Courantes
— A casual request for someone to try a small bite.
これ、ちょっと味見して。
— Criticism that the seasoning wasn't checked enough.
この料理は味見が足りないね。
— To try tasting something to see how it is.
新しいレシピを味見してみる。
— To neglect the important step of tasting.
味見を怠ると失敗する。
— The single bite taken for checking flavor.
味見の一口で全てがわかる。
— A polite invitation to taste something.
出来立てです、味見をどうぞ。
— Looking forward to the tasting part of cooking.
煮込み料理は味見が楽しみだ。
— Getting full or satisfied just from tasting.
味見で満足してしまった。
— The habit of always checking the flavor.
味見の習慣をつけよう。
— To forget to check the flavor while cooking.
味見を忘れて塩辛くなった。
Souvent confondu avec
Shishoku is for sampling finished products at a shop; Ajimi is for checking while cooking.
Ajiwau is to savor and enjoy; Ajimi is a functional check.
Tsumamigui is sneaking food to eat; Ajimi is for flavor checking.
Expressions idiomatiques
— Being so busy that one can't even take a second to check the flavor.
忙しくて味見をする暇もなかった。
Casual— Tasting is the most critical part of the process.
プロの厨房では味見が命だ。
Professional— The act of tasting reflects the cook's care and attention.
味見は料理の鏡と言われる。
Proverbial— Doing nothing but tasting (often used jokingly).
今日は新メニューの味見三昧だ。
Casual— There is no seasoning better than careful tasting.
味見に勝る調味料なし、という格言がある。
Proverbial— To refine one's palate through constant tasting.
彼は味見で舌を肥やした。
Formal— Someone who is extremely strict about tasting and checking.
料理長は味見の鬼だ。
Slangy— Everything starts with that first taste.
美味しい料理は味見から始まる。
Inspirational— The delicate balance of flavor found through tasting.
味見のさじ加減が難しい。
Idiomatic— Tasting/learning flavor is a never-ending process.
料理の道は味見に終わりなしだ。
PhilosophicalFacile à confondre
Both involve tasting small amounts.
Shiin is specifically for drinks/liquids in a sampling context.
ワインの試飲をする。
Both involve careful checking.
Ginmi is a broader term for scrutinizing quality or selection.
材料を吟味する。
Both involve tasting before others eat.
Dokumi is specifically to check for poison.
王の食事を毒味する。
Both translate to 'tasting'.
Shishoku is for trying a sample; Ajimi is for the cook checking the pot.
スーパーで試食した。
N/A
This is the target word.
味見をする。
Structures de phrases
[Noun] を 味見します。
スープを味見します。
[Noun] を 味見して ください。
これを味見してください。
[Noun] を 味見して から [Action]。
味見してから塩を足します。
[Noun] を 味見して みる。
カレーを味見してみる。
[Noun] を 味見した ところ、[Result]。
味見したところ、完璧だった。
[Noun] を 味見する たびに [Change]。
味見するたびに美味しくなる。
[Noun] の 味見を 怠る。
味見を怠ると失敗する。
[Noun] の 味見を 極める。
味見を極めるのは難しい。
Famille de mots
Noms
Verbes
Adjectifs
Apparenté
Comment l'utiliser
Very high in culinary and daily life contexts.
-
Ajimi wo taberu
→
Ajimi wo suru
'Ajimi' is an action of checking, not a food item you eat. Use 'suru' (to do).
-
Using 'ajimi' for wine at a party
→
Teisuteingu / Ajiwau
'Ajimi' sounds like you are checking if the wine is 'cooked' correctly. Use 'savor' instead.
-
Mi-aji suru
→
Ajimi suru
The order of kanji is critical. It is 'Taste-See', not 'See-Taste'.
-
Ajimi for perfume
→
Kaori wo kagu / tashikameru
'Ajimi' is strictly for taste (tongue), not smell (nose).
-
Ajimi without 'wo' in formal settings
→
Ajimi wo shimasu
In polite or formal Japanese, the particle 'wo' should not be omitted.
Astuces
Noun or Verb?
Remember that 'ajimi' can be used as a noun ('ajimi wa taisetsu') or a verb ('ajimi wo suru'). Both are equally useful.
The Small Dish Rule
When cooking for guests, always use a separate 'ko-zara' (small plate) for your 'ajimi' to maintain high hygiene standards.
Don't over-taste!
If you 'ajimi' too much, your tongue gets tired (zettai ga mahisuru). Take breaks and drink water.
Visualizing the Kanji
Think of the 'mouth' radical in 'Aji' (味) and the 'eye' in 'Mi' (見). Mouth meets Eye!
Narrate your cooking
Practice Japanese by narrating your cooking steps. 'Ima kara ajimi wo shimasu' is a great start.
Ajimi vs. Shishoku
Use 'ajimi' in the kitchen and 'shishoku' at the mall. This distinction makes you sound very natural.
Asking for feedback
Use 'ajimi shite kureru?' to involve your friends or partner in the cooking process.
Chef's secret
In a professional kitchen, 'ajimi' is the difference between a good dish and a great one. Never skip it.
Kanji Recognition
Look for 味 (taste) and 見 (see) together. They appear often in cookbooks and on TV.
The 'Mi' Sound
Listen for the short, crisp 'mi' at the end. It's distinct from the long 'ii' in some other words.
Mémorise-le
Moyen mnémotechnique
'Aji' sounds like 'Add-G' (Add Ginger). 'Mi' sounds like 'Me'. 'Add ginger to me!' says the soup, after you perform 'Ajimi' (taste-seeing).
Association visuelle
Imagine a giant eye on a tongue looking at a small bowl of soup. This represents 'Taste-Looking' (味見).
Word Web
Défi
Next time you cook, say 'Ajimi wo shimasu' out loud every time you taste your food. Try to identify three distinct flavors each time.
Origine du mot
The word is a native Japanese (kun-yomi) compound. 'Aji' (味) comes from Old Japanese, referring to the physical sensation of flavor. 'Mi' (見) is the stem of the verb 'miru' (to see).
Sens originel : To 'see' or 'examine' the flavor.
JaponicContexte culturel
Be careful not to confuse 'ajimi' with 'dokumi' (poison tasting) in casual settings, as it might sound overly dramatic or insulting to the cook.
In English, we say 'tasting' or 'checking the seasoning'. 'Ajimi' is more specific to the process than 'tasting' which can be general.
Pratique dans la vie réelle
Contextes réels
Home Kitchen
- 味見して!
- 塩が足りないかな?
- ちょうどいいね。
- 熱いから気をつけて。
Supermarket
- 試食いかがですか?
- 味見してもいいですか?
- 美味しいですね。
- 一つください。
Restaurant Kitchen
- 味見をお願いします。
- 味がぶれています。
- 塩分濃度を確認して。
- 完成前に味見しろ。
Cooking Class
- こまめに味見しましょう。
- 味の変化を感じてください。
- 小皿を使いましょう。
- 自分の舌を信じて。
Romantic Setting
- あーんして(味見させて)。
- 美味しい?
- 君の味見は厳しいね。
- 一緒に作ろう。
Amorces de conversation
"最近、何か新しい料理を味見しましたか? (Have you tasted any new dishes recently?)"
"料理をするとき、何回くらい味見をしますか? (How many times do you taste while cooking?)"
"味見だけでお腹がいっぱいになったことはありますか? (Have you ever gotten full just from tasting?)"
"あなたの家では、誰が一番の味見役ですか? (Who is the main taster in your house?)"
"味見をしないで料理を作ることはできますか? (Can you cook without tasting?)"
Sujets d'écriture
今日作った料理の味見について書いてください。 (Write about the tasting of the dish you made today.)
子供の頃の、お母さんの味見の思い出はありますか? (Do you have memories of your mother's tasting from childhood?)
プロの料理人にとって、味見はどうして大切だと思いますか? (Why do you think tasting is important for professional chefs?)
もし味覚がなくなったら、どうやって味見をしますか? (If you lost your sense of taste, how would you 'taste'?)
「味見」という言葉から連想する風景を教えてください。 (Tell me about a scene you associate with the word 'ajimi'.)
Questions fréquentes
10 questionsYes, you can use 'ajimi' for liquids like soup or sauce, but for beverages like tea or wine in a sampling context, 'shiin' or 'teisuteingu' is more common.
Not really. If you are a customer, you are 'taberu' (eating) or 'ajiwau' (savoring). 'Ajimi' is for the person who made the food.
They are essentially the same. 'Aji-wo-miru' (look at the taste) is a verbal phrase, while 'ajimi' is the noun form. Both are common.
Yes, it is a neutral word. To make it more polite, add 'shimasu' or 'wo shimasu'.
Metaphorically, yes, you can say you are getting a 'taste' of their personality, but it's much less common than the culinary use.
It is called an 'ajimi-supuun' or simply 'ajimi-you no supuun'.
Because the focus is on 'observing' and 'checking' the quality, similar to 'looking' at something to inspect it.
In a private home, it depends on the family, but generally, it is more polite to use a separate small dish.
No, for medicine you would use 'fukuyou' (taking) or 'shifuku' (trial taking), though testing medicine is rare for individuals.
No specific holiday, but 'shishoku' events are common at seasonal festivals.
Teste-toi 180 questions
Translate: 'Please taste the soup.'
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Translate: 'I tasted it, and it was delicious.'
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Translate: 'My mother is tasting the curry.'
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Translate: 'I forgot to taste the food.'
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Translate: 'You should taste it many times while cooking.'
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Translate: 'Let's taste the sauce together.'
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Translate: 'Is it okay if I taste this?'
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Translate: 'I am the taster for my family.'
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Translate: 'The chef tasted every dish.'
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Translate: 'Tasting is the first step of cooking.'
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Translate: 'I'll add salt after tasting.'
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Translate: 'The taste was a bit bland.'
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Translate: 'Don't taste too much.'
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Translate: 'Can you taste this for me?'
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Translate: 'Tasting is fun.'
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Translate: 'I want to improve my tasting skills.'
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Translate: 'He tasted the soup with a small spoon.'
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Translate: 'The soup needs more seasoning after tasting.'
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Translate: 'I always do ajimi.'
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Translate: 'Please try tasting this new recipe.'
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Describe how you would do 'Ajimi' for a soup.
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Ask your friend to taste the cake you just made.
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Explain why 'Ajimi' is important in cooking.
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Roleplay: You are a chef. Tell your apprentice to taste the sauce.
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Tell someone that the soup you just tasted is too salty.
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Describe the difference between 'Ajimi' and 'Taberu'.
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How do you say 'I forgot to taste it' in Japanese?
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Invite a customer to sample a product at a store.
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Say 'I'll taste it one more time'.
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Express that you are full because of too much 'Ajimi'.
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Ask 'May I taste this?' politely.
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Tell a child 'Be careful, it's hot' during 'Ajimi'.
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Say 'This taste is just right'.
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Explain what 'Ajimi-yaku' means to a friend.
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Say 'Tasting is the basic of cooking'.
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Ask 'How does it taste?' after someone does 'Ajimi'.
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Say 'I want to try tasting that'.
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Tell a chef 'The seasoning is perfect'.
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Say 'Don't skip the tasting'.
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Express your joy of tasting food.
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Listen and transcribe: 'スープを味見します。'
Listen and transcribe: '味見してください。'
Listen and transcribe: 'ちょっと味見させて。'
Listen and transcribe: '味見するのを忘れた。'
Listen and transcribe: '味見の結果は?'
Listen and transcribe: 'もう一度味見しよう。'
Listen and transcribe: '味見しすぎたかな。'
Listen and transcribe: '味見は大切だよ。'
Listen and transcribe: 'カレーの味見をする。'
Listen and transcribe: '小皿で味見します。'
Listen and transcribe: '味見役は誰?'
Listen and transcribe: '味見してみて。'
Listen and transcribe: '味見が足りないね。'
Listen and transcribe: '味見は終わりました。'
Listen and transcribe: '真剣に味見をする。'
/ 180 correct
Perfect score!
Summary
Ajimi (味見) is the specific act of tasting food during the cooking process to ensure it tastes right. Example: '味見をして、塩を足しました' (I tasted it and added salt).
- Tasting food while cooking to check seasoning.
- Used as a noun or suru-verb (味見する).
- Essential for adjusting salt, sugar, and balance.
- Common in both home and professional kitchens.
Noun or Verb?
Remember that 'ajimi' can be used as a noun ('ajimi wa taisetsu') or a verb ('ajimi wo suru'). Both are equally useful.
The Small Dish Rule
When cooking for guests, always use a separate 'ko-zara' (small plate) for your 'ajimi' to maintain high hygiene standards.
Don't over-taste!
If you 'ajimi' too much, your tongue gets tired (zettai ga mahisuru). Take breaks and drink water.
Visualizing the Kanji
Think of the 'mouth' radical in 'Aji' (味) and the 'eye' in 'Mi' (見). Mouth meets Eye!
Exemple
料理の味見をお願いします。
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揃える
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~ごと
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〜cc
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炊く
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自炊
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〜カップ
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