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B1 verb #8,000 सबसे आम 9 मिनट पढ़ने का समय

熟成させる

jukusei saseru शीर्ष 8,000

इसका अभ्यास करें उदाहरण नोट्स और सुझाव 熟成させる 30 सेकंड में

व्याख्या 熟成させる in your Level:

At the A1 level, you don't need to use '熟成させる' (jukusei saseru) yourself, but you might see it on food signs. Think of it as a special way to say 'making food taste better by waiting.' In English, we might just say 'aging meat' or 'letting cheese sit.' At this stage, just remember that 'jukusei' (熟成) is a good thing for food like steak, cheese, and wine. It means the food was kept in a special place for a long time to make it delicious. You can recognize it by the first kanji 熟, which looks a bit like the kanji for 'hot' (熱) but has a different top part. It relates to 'ripeness.' If you see this word in a restaurant, the food might be a bit more expensive because it took a long time to prepare.

पूरी व्याख्या पढ़ने के लिए मुफ़्त साइन अप करें

At the A2 level, you can start to understand that '熟成させる' is a verb that means 'to age something.' The 'saseru' part at the end tells you that someone is *making* it happen. For example, a chef makes the meat age. You might use it in simple sentences about cooking. Instead of just saying 'I waited for the curry,' you could say 'I let the curry age' to sound more like a pro. Common things to 'jukusei saseru' are meat (niku), wine (wain), and miso. You might also hear 'nekaseru' (寝かせる), which is a simpler word for 'letting food sit.' 'Jukusei saseru' is the more 'grown-up' version of that word. When you see it on a label, it's a sign of high quality.

पूरी व्याख्या पढ़ने के लिए मुफ़्त साइन अप करें

At the B1 level, you should be able to use '熟成させる' in conversations about food, hobbies, or even work. This word is perfect for describing processes that require patience. For instance, if you are into making your own bread or brewing coffee, you can use this word to describe letting the ingredients develop their flavor. Grammatically, remember it's a causative verb. You use 'を' for the object you are aging. You also start to use it metaphorically. If you have a plan or an idea, you might '熟成させる' it—meaning you aren't ready to act yet because you want the idea to get better with time. It shows you understand that time is a tool for quality. This level is where you distinguish between 'rotting' (kusaru) and 'aging' (jukusei).

At the B2 level, you should use '熟成させる' with precision and understand its technical nuances. You should know that it involves enzymatic changes and flavor concentration. You will encounter this word in specialized magazines about food, wine, or traditional Japanese crafts. At this level, you can explain *why* something is 'jukusei saseru-ed'—for example, 'to increase umami' (旨味を増やすため). You should also be comfortable with the passive form '熟成される' (to be aged) and the state-of-being form '熟成されている' (is being aged). You can use it to discuss business strategies where 'aging' a market or a relationship is necessary before making a big move. It reflects a sophisticated grasp of the Japanese 'slow' culture.

पूरी व्याख्या पढ़ने के लिए मुफ़्त साइन अप करें

At the C1 level, '熟成させる' becomes part of a broader vocabulary of refinement and process. You can discuss the chemical differences between fermentation (発酵) and maturation (熟成). You might use it in academic or professional writing about food science, history, or artisanal production. You understand the subtle difference between 'jukusei saseru' and 'tsuijuku saseru' (ripening fruit) or 'jōsei suru' (fostering an atmosphere). Your usage should include complex sentence structures, such as describing the environmental factors (humidity, temperature, airflow) required to '熟成させる' a specific type of wagyu beef. You can also use it in high-level literary analysis to describe the 'maturation' of a character's internal conflict or a writer's style over decades.

पूरी व्याख्या पढ़ने के लिए मुफ़्त साइन अप करें

At the C2 level, '熟成させる' is a tool for nuance in master-level communication. You can use it to argue the philosophical merits of time in craftsmanship. You might use it in a speech to describe the 'maturation' of a nation's democracy or the 'aging' of a legal system. You understand all the possible kanji variations and historical contexts of the word. You can effortlessly switch between the technical culinary use and the deep metaphorical use. At this level, you might even critique how the word is used in marketing (e.g., 'pseudo-aging') versus authentic traditional methods. You have a native-like intuition for when 'jukusei saseru' sounds too formal and when it is exactly the right word to convey the weight of time and human effort.

पूरी व्याख्या पढ़ने के लिए मुफ़्त साइन अप करें

इसका अभ्यास करें उदाहरण नोट्स और सुझाव

熟成させる 30 सेकंड में

A causative verb meaning 'to age' or 'to mature' food and drink to enhance flavor.
Commonly used for high-end beef, wine, cheese, and traditional fermented products like miso.
Can be used metaphorically for letting ideas or plans develop over time.
Implies a controlled, professional process rather than just letting something sit.

The Japanese verb 熟成させる (jukusei saseru) is a sophisticated culinary and chemical term that translates to 'to age,' 'to mature,' or 'to let ripen.' While the base verb 熟成する (jukusei suru) means 'to age' or 'to mature' intransitively, the addition of the causative auxiliary させる (saseru) shifts the focus to the intentional action of a person—usually a chef, a brewer, or a producer—controlling the environment to improve the flavor, texture, or quality of a product over time. This term is most frequently encountered in the worlds of fine dining, alcohol production, and traditional Japanese food processing.

Culinary Context: In Japanese gastronomy, this word is the gold standard for describing the process of dry-aging beef (熟成肉 - jukuseiniku) or allowing fish to sit for several days in high-end sushi preparation to enhance umami through enzymatic breakdown. It implies a deliberate, scientific approach to flavor development.

最高級の牛肉を専用の冷蔵庫で三週間熟成させることで、旨味を最大限に引き出します。(By aging the highest quality beef in a specialized refrigerator for three weeks, we bring out the maximum umami.)

The kanji composition provides deep insight into its meaning. 熟 (juku) means 'mellow,' 'ripe,' or 'well-cooked,' while 成 (sei) means 'to become' or 'to complete.' Therefore, 熟成 (jukusei) is the state of reaching a completed, mellowed perfection. When you use the causative form 'saseru,' you are the agent of that perfection. This isn't just letting something get old; it is the art of guided transformation. You will see this word on menus in Ginza sushi shops, on labels of premium sake (koshu), and in documentaries about artisanal miso makers who age their paste for years in cedar barrels.

Fermentation vs. Aging: While often used alongside 発酵 (hakkō - fermentation), 'jukusei saseru' specifically refers to the chemical changes like protein breakdown into amino acids, whereas fermentation focuses on the action of microbes like yeast or mold. A cheese maker might ferment the milk first, but then 'jukusei saseru' the wheel in a cave for months.

この味噌は、天然の杉樽で三年間熟成させています。(This miso is aged for three years in natural cedar barrels.)

Beyond food, the term can metaphorically describe 'aging' an idea or a plan. If you have a business proposal, you might 'jukusei saseru' it—meaning you let it sit and develop in your mind until it is fully formed and ready for presentation. This nuances the word with a sense of patience and strategic waiting, suggesting that time is a necessary ingredient for quality.

Nuance of Control: The 'saseru' part is crucial. It implies a managed process involving temperature control, humidity regulation, and expert oversight. It is the difference between a grape rotting in the sun and a vintner creating a vintage wine.

Using 熟成させる correctly requires understanding its role as a transitive causative verb. The grammatical structure usually follows: [Object] + を + [Time Period] + 熟成させる. Because it is a causative form of a Suru-verb, it conjugates like a regular Ichidan (Group 2) verb. For example, the polite form is 熟成させます, and the past tense is 熟成させた.

Direct Object Usage: The object is almost always a physical product that undergoes a chemical or physical change over time. Common objects include: 肉 (niku - meat), ワイン (wain - wine), チーズ (chīzu - cheese), 味噌 (miso), and 記事 (kiji - an article/draft).

ワインをオーク樽の中でゆっくりと熟成させる。(To age wine slowly inside oak barrels.)

When discussing the duration, you often use particles like 'で' (in/during) or 'かけて' (over a period of). For example, '十年の歳月をかけて熟成させる' (to age over a period of ten years). This emphasizes the length and effort involved in the process. In professional settings, you might hear the passive form 熟成させられる, though it is less common than the active causative form used by the producer.

The Te-Form for Ongoing States: To describe a product that is currently undergoing the aging process, use '熟成させている' (jukusei sasete iru). This is frequently seen in marketing and on food packaging to indicate that the product is currently in the middle of its transformation.

現在は、新しい日本酒を蔵で熟成させているところです。(We are currently in the process of aging new sake in the storehouse.)

In more abstract or figurative sentences, the word functions similarly. You might say 'アイデアを熟成させる' (to let an idea mature). Here, the time period is subjective, and the 'environment' is the person's mind. It suggests that immediate action would be premature and that the idea needs more 'thought-time' to become viable.

Combining with Adverbs: Common adverbs used with this verb include じっくり (jikkuri - thoroughly/patiently), ゆっくり (yukkuri - slowly), and 丹念に (tannen ni - painstakingly). These words reinforce the artisanal and patient nature of the action.

このカレーのルーは、一晩熟成させるとさらに美味しくなります。(This curry roux becomes even more delicious if you let it age overnight.)

You are most likely to encounter 熟成させる in environments where quality and time are highly valued. It is a staple of Japanese culinary media, from TV shows like 'Iron Chef' to modern YouTube cooking channels focusing on traditional methods. When a narrator describes a master craftsman's process, this verb is used to elevate the activity from mere 'waiting' to a specialized skill.

High-End Restaurants: If you visit a 'Jukusei-niku' (aged meat) steakhouse, the server will likely explain the aging process using this verb. They might say, 'We age this black wagyu for 40 days to break down the fibers.' This justifies the higher price point of the meal.

「このお肉は、氷温でじっくりと熟成させております。」("This meat is being aged slowly at sub-zero temperatures.")

In the world of Japanese alcohol, particularly Sake and Shochu, the term is vital. While most sake is meant to be drunk fresh, 'Koshu' (aged sake) is a growing niche. Brewers use '熟成させる' to describe the years the sake spends in tanks or bottles to develop its characteristic amber color and earthy aroma. You will hear this during brewery tours or at specialized sake bars.

Artisanal Food Markets: At farmers' markets or 'depachika' (department store basements), sellers of miso, soy sauce, and pickles use this word to explain why their products taste different from mass-produced versions. It signals 'slow food' and 'natural process.'

「三年間熟成させた手作り味噌はいかがですか？」("How about some handmade miso that has been aged for three years?")

Finally, in professional business or creative contexts, a mentor might tell a junior colleague to '熟成させる' a plan. This isn't literal aging, of course, but a piece of advice to let the idea sit so that flaws can be identified and the concept can be refined. It's a very polite and professional way to say 'don't rush this.'

Creative Writing/Journalism: Writers often use this term when talking about their drafts. After finishing a first draft, they might '熟成させる' it for a week before starting the editing process, allowing them to return with fresh eyes.

One of the most common mistakes learners make with 熟成させる is confusing it with other 'aging' or 'waiting' verbs. Because Japanese has many specific words for time-related changes, using the wrong one can change the meaning from 'making something better' to 'letting something rot.'

Confusing with 'Ferment' (発酵させる): While related, 発酵させる (hakkō saseru) specifically refers to the biological action of microorganisms. You 'ferment' yogurt, but you 'age' cheese. If you use 'jukusei' for yogurt, it sounds slightly odd, as yogurt doesn't typically undergo a long maturation process to improve after the initial fermentation.

❌ ヨーグルトを三ヶ月熟成させる。
✅ チーズを三ヶ月熟成させる。

Another error is using '熟成させる' for humans. In English, we say someone has 'aged well' or 'matured.' In Japanese, using 'jukusei' for a person can sound like you are treating them like a piece of meat or a bottle of wine. It is dehumanizing or highly sarcastic. For people maturing, use 成熟する (seijuku suru) or 年を取る (toshi o toru) for simply getting older.

Causative vs. Intransitive: Learners often forget the 'saseru' when they are the ones doing the action. Saying 'ワインが熟成した' (The wine aged) is correct for the result, but if you are describing your work as a winemaker, you must say '熟成させた'. Forgetting the causative makes it sound like the wine aged by itself without your expert guidance.

❌ 私は肉を三週間熟成した。
✅ 私は肉を三週間熟成させた。

Finally, don't confuse it with '腐らせる' (kusaraseru - to let rot). While both involve time and chemical change, 'jukusei saseru' is always positive and controlled. 'Kusaraseru' is negative and uncontrolled. If you accidentally use 'jukusei' for something that has clearly gone bad, it will sound like a very bad joke about food poisoning.

To truly master 熟成させる, you should understand how it compares to its synonyms. Depending on whether you are talking about fruit, people, or chemicals, the word you choose will change significantly.

熟成させる vs. 追熟させる (tsuijuku saseru): 'Tsuijuku' is a specific term used for fruit that is harvested before it is ripe and then allowed to ripen off the vine (like bananas or avocados). 'Jukusei' is broader and more culinary, while 'tsuijuku' is agricultural.

バナナを室温で追熟させる。(To let bananas ripen further at room temperature.)

Another close relative is 寝かせる (nekaseru). Literally meaning 'to put to sleep,' in a culinary context, it means to let something sit or rest. While 'jukusei saseru' sounds scientific and professional, 'nekaseru' is the common word used at home. You 'nekaseru' your curry overnight, but a factory 'jukusei saseru' their premium curry sauce.

熟成させる vs. 成熟させる (seijuku saseru): 'Seijuku' (成熟) is used for biological maturity (like a plant or an animal reaching adulthood) or for a market/society becoming fully developed. 'Jukusei' is almost exclusively for food processing or the refinement of an existing thing through time.

醸成する (jōsei suru): This word means 'to brew' or 'to foster.' It is often used metaphorically for creating an atmosphere or a trend (e.g., 'fostering a mood for change'). While 'jukusei' is about the internal quality of a product, 'jōsei' is about the external creation of a situation.

新しい文化を醸成する。(To foster/brew a new culture.)

Understanding these distinctions allows you to choose the word that reflects the exact level of professionalism and the specific type of 'aging' you are describing. If you are talking about high-end culinary arts, 'jukusei saseru' is your best choice.

How Formal Is It?

रोचक तथ्य

The kanji 熟 contains the 'fire' radical (灬) at the bottom, which shows that the original concept of 'ripening' or 'maturing' was closely tied to the heat of cooking.

उच्चारण मार्गदर्शिका

UK dʒuː.ku.seɪ sa.se.ru

US dʒu.ku.seɪ sa.se.ru

The primary pitch drop (accent) typically occurs on the 'se' of 'jukusei' in standard Japanese (Heiban or Nakadaka depending on context), but in 'saseru', the pitch remains relatively flat.

तुकबंदी

Kansei saseru (to complete) Yosei saseru (to foster) Hansei saseru (to make reflect) Kosei (individuality) Tosei (the world) Gensei (strict) Ryūsei (meteor) Shussei (birth)

आम गलतियाँ

Pronouncing 'ju' like 'you'. It should be a 'j' sound.
Making the 'r' in 'saseru' like an English 'r'. It should be a flap, similar to the 'tt' in 'butter'.
Stressing the 'sei' too much like an English 'say'. Japanese syllables have equal length.
Confusing 'saseru' with 'suru'. 'Suru' is intransitive aging; 'saseru' is making it age.
Mispronouncing 'ku' as 'kwu'. It's a simple 'k' + 'u'.

कठिनाई स्तर

पठन 6/5

The kanji '熟' is somewhat complex (JLPT N2 level), but the word is common in food contexts.

लिखना 7/5

Writing '熟' correctly with the bottom four dots (fire radical) and the complex top part takes practice.

बोलना 4/5

Pronunciation is straightforward as long as you can handle the 'saseru' causative ending.

श्रवण 5/5

Easily recognizable in food-related media and high-end restaurant settings.

आगे क्या सीखें

पूर्वापेक्षाएँ

熟す (jukusu - to ripen) 成る (naru - to become) させる (saseru - causative auxiliary) 味 (aji - taste) 肉 (niku - meat)

आगे सीखें

発酵 (hakkō - fermentation) 醸造 (jōzō - brewing) 旨味 (umami - savory taste) 風味 (fūmi - flavor/aroma) 寝かせる (nekaseru - to let rest/sit)

उन्नत

酵素 (kōso - enzyme) アミノ酸 (aminosan - amino acid) タンパク質分解 (tanpakushitsu bunkai - proteolysis) 円熟味 (enjukumi - mellowness/maturity)

ज़रूरी व्याकरण

Causative Form (～させる)

書かせる、食べさせる、熟成させる

Transitive vs. Intransitive (自他同形/対応)

熟成する (intransitive) vs 熟成させる (transitive)

Noun Modification with Past Tense (～た + Noun)

熟成させた肉 (meat that was aged)

Te-iru for State/Action (～させている)

ワインを熟成させている (currently aging wine)

Tame ni for Purpose (～ために)

美味しくするために熟成させる (age it to make it delicious)

पूरी व्याख्या पढ़ने के लिए मुफ़्त साइन अप करें

स्तर के अनुसार उदाहरण

この肉を熟成させます。

I will age this meat.

Simple present tense causative.

ワインを熟成させる。

To age wine.

Dictionary form.

チーズを熟成させたいです。

I want to age the cheese.

~tai form (desire).

三年熟成させました。

I aged it for three years.

Past tense polite.

熟成させたお酒は美味しい。

Aged sake is delicious.

Past tense modifying a noun.

ゆっくり熟成させよう。

Let's age it slowly.

Volitional form (~yō).

肉を熟成させないでください。

Please don't age the meat.

Negative request.

これは熟成させた味噌ですか？

Is this aged miso?

Question form with noun modification.

美味しいステーキのために肉を熟成させる。

Age the meat for a delicious steak.

Tame ni (purpose).

冷蔵庫で一晩熟成させてください。

Please age it in the fridge overnight.

Te-form + kudasai.

この店は肉を長く熟成させることで有名です。

This shop is famous for aging meat for a long time.

Koto de (reason/method).

ワインを熟成させるのは難しいですか？

Is it difficult to age wine?

No wa (nominalizing a verb).

もっと熟成させたほうがいいですよ。

It's better to age it more.

Ta hō ga ii (advice).

彼は自分でチーズを熟成させています。

He is aging the cheese himself.

Te-iru (ongoing action).

熟成させると、味が変わります。

If you age it, the taste changes.

To (conditional).

肉を熟成させ始めました。

I started aging the meat.

Stem + hajimeru (start doing).

旨味を引き出すために、魚を数日間熟成させる。

To bring out the umami, age the fish for several days.

Purposive clause.

このアイデアをもう少し熟成させる必要があります。

We need to let this idea mature a bit more.

Metaphorical usage.

伝統的な方法で味噌を熟成させている蔵を訪ねた。

I visited a storehouse where they age miso using traditional methods.

Relative clause.

時間をかけて熟成させることで、深みのある味になる。

By aging it over time, it develops a deep flavor.

De (means/method).

肉を熟成させすぎると、悪くなってしまいます。

If you age meat too much, it will go bad.

Stem + sugiru (excess).

ワインをどのくらい熟成させるか、決めていません。

I haven't decided how long to age the wine.

Interrogative + ka (embedded question).

熟成させたほうが、香りが良くなります。

If you age it, the aroma gets better.

Comparative advice.

彼は新製品の企画をじっくり熟成させている。

He is carefully letting the plan for the new product mature.

Adverbial use of 'jikkuri'.

この牛肉は、専用の熟成庫で40日間熟成させてあります。

This beef has been aged for 40 days in a specialized aging room.

Te-aru (resultant state).

タンパク質が分解されるまで肉を熟成させることが重要だ。

It is important to age the meat until the proteins are broken down.

Made (until) + koto ga jūyō (important).

ウイスキーを樽で熟成させる過程で、色が琥珀色に変わる。

In the process of aging whiskey in barrels, the color changes to amber.

Katei de (in the process of).

原稿を数日熟成させてから、もう一度見直すことにした。

I decided to let the manuscript sit for a few days before reviewing it again.

Te-kara (after doing).

最高の状態にするために、温度を一定に保って熟成させる。

To reach the best condition, age it while keeping the temperature constant.

Te-form used for means.

長期間熟成させた古酒は、独特の風味を持っている。

Aged sake (koshu) that has been matured for a long time has a unique flavor.

Chōkikan (long period) prefix.

チーズの種類によって、熟成させる期間が異なります。

The aging period differs depending on the type of cheese.

Ni yotte (depending on).

計画を十分に熟成させずに実行するのは危険だ。

It is dangerous to execute a plan without letting it mature sufficiently.

Zu ni (without doing).

酵素の働きを最大限に利用して、肉を熟成させる技術を学んだ。

I learned the technique of aging meat by maximizing the action of enzymes.

Saidaigen ni (to the maximum).

このワインは、ボトルの中でさらに数十年間熟成させることが可能だ。

This wine can be further aged in the bottle for several decades.

Kanō da (it is possible).

筆者は自らの思想を長年にわたって熟成させてきた。

The author has matured his thoughts over many years.

Te-kita (action continuing from past to present).

湿度の管理を誤ると、熟成させるつもりが腐敗させてしまう。

If you mismanage the humidity, you'll end up rotting it instead of aging it.

Tsumori ga (instead of/despite intending to).

伝統的な職人は、感覚を研ぎ澄ませて味噌を熟成させる。

Traditional craftsmen sharpen their senses to age miso.

Te-form for accompanying circumstances.

このプロジェクトは、社会的な機運が熟成させるのを待つべきだ。

For this project, we should wait for the social momentum to mature.

No o matsu (wait for something).

厳選された素材を贅沢に使い、じっくりと熟成させた一品です。

This is a dish made with carefully selected ingredients and aged thoroughly.

Zaitaku ni (lavishly).

科学的な根拠に基づいて肉を熟成させる方法が普及している。

Methods of aging meat based on scientific evidence are becoming widespread.

Ni motozuite (based on).

天候や微生物の動向を見極めつつ、酒を熟成させるのは至難の業だ。

Aging sake while discerning the trends of weather and microbes is an extremely difficult feat.

Tsutsu (while) + shinan no waza (Herculean task).

その法案は、議会での議論を経て、国民の間で熟成させる必要がある。

That bill needs to be matured among the citizens after going through debates in the parliament.

O hete (through/via).

静寂の中でワインを熟成させる行為は、一種の芸術とも言えるだろう。

The act of aging wine in silence could be called a kind of art.

To mo ieru darō (could even be said to be).

独自のノウハウを駆使して、他社には真似できない期間、肉を熟成させる。

By making full use of original know-how, they age meat for a duration that other companies cannot imitate.

O kushite (making full use of).

熟成させる過程で生じる芳醇な香りは、化学反応の賜物である。

The mellow aroma produced during the aging process is the fruit of chemical reactions.

Tamamono (fruit/gift of).

新進気鋭のシェフは、あえて古典的な手法でジビエを熟成させる。

The up-and-coming chef dares to age game meat using classical methods.

Aete (daringly).

文化的な背景を考慮に入れつつ、伝統的な食品を現代風に熟成させる。

While taking cultural background into account, they age traditional foods in a modern style.

Kōryo ni iretsutsu (taking into consideration).

そのアイデアが真に価値を持つためには、時の試練の中で熟成させるしかない。

For that idea to truly have value, there is no choice but to let it mature within the trials of time.

Shika nai (no choice but).

सामान्य शब्द संयोजन

肉を熟成させる

ワインを熟成させる

味噌を熟成させる

アイデアを熟成させる

チーズを熟成させる

じっくり熟成させる

長期間熟成させる

樽で熟成させる

低温で熟成させる

旨味を熟成させる

सामान्य वाक्यांश

熟成させる時間を置く

— To set aside time for maturation.

生地を混ぜた後、熟成させる時間を置く。

熟成させることで深みが出る

— Deep flavor comes out by aging it.

このソースは熟成させることで深みが出る。

しっかり熟成させる

— To age something thoroughly.

プロの技でしっかり熟成させる。

数ヶ月熟成させる

— To age for several months.

このチーズは最低でも数ヶ月熟成させる。

冷蔵庫で熟成させる

— To age in the refrigerator.

肉をラップで包み、冷蔵庫で熟成させる。

天然の環境で熟成させる

— To age in a natural environment.

洞窟の中で天然の環境で熟成させる。

熟成させるプロセス

— The process of aging.

熟成させるプロセスを公開する。

熟成させる技術

— Aging technique.

日本独自の熟成させる技術。

熟成させる価値がある

— It is worth aging.

このワインは二十年熟成させる価値がある。

熟成させる楽しみ

— The joy of aging something.

自家製味噌を熟成させる楽しみ。

अक्सर इससे भ्रम होता है

熟成させる vs 発酵させる (hakkō saseru)

Fermentation involves bacteria/yeast; aging is the chemical change following or separate from that.

熟成させる vs 腐らせる (kusaraseru)

Rotting is uncontrolled and harmful; aging is controlled and beneficial.

熟成させる vs 成熟させる (seijuku saseru)

Used for biological growth/people; jukusei is for products/food.

मुहावरे और अभिव्यक्तियाँ

"筆を熟成させる"

— To let a piece of writing sit before revising it.

傑作を書くために、一度筆を熟成させる。

Literary

"思いを熟成させる"

— To let one's feelings or thoughts deepen over time.

長年の思いを熟成させて、ついに告白した。

Poetic

"計画を熟成させる"

— To wait for a plan to become solid and viable.

時期尚早なので、今は計画を熟成させる時だ。

Business

"友情を熟成させる"

— To let a friendship grow deeper through years of shared experience.

学生時代からの友情を熟成させる。

General

"芸を熟成させる"

— To refine one's artistic craft through years of practice.

老練な役者が芸を熟成させる。

Arts

"怒りを熟成させる"

— To let anger simmer and grow over time (negative).

彼は心の中で怒りを熟成させていた。

Literary

"言葉を熟成させる"

— To choose words carefully by letting them sit in the mind.

詩人は言葉を熟成させてから紙に書く。

Literary

"関係を熟成させる"

— To nurture a relationship until it reaches a mature stage.

二人の関係をゆっくり熟成させる。

General

"沈黙を熟成させる"

— To let a silence last until it becomes meaningful.

部屋の中に沈黙を熟成させる。

Poetic

"夢を熟成させる"

— To hold onto a dream and let it grow until it can be realized.

子供の頃からの夢を熟成させてきた。

General

आसानी से भ्रमित होने वाले

熟成させる vs 追熟 (tsuijuku)

Both mean 'ripening' or 'aging' after a certain point.

Tsuijuku is specifically for fruit/vegetables harvested before they are ripe. Jukusei is for meat, alcohol, and processed foods.

バナナは追熟させるが、肉は熟成させる。

熟成させる vs 寝かせる (nekaseru)

Both involve letting food sit to improve flavor.

Nekaseru is casual and often refers to short periods (overnight). Jukusei saseru is professional and refers to longer periods (weeks/months/years).

生地を一晩寝かせる。ワインを十年熟成させる。

熟成させる vs 醸成 (jōsei)

Both involve time and development.

Jōsei is usually for the physical brewing of alcohol or the metaphorical creation of an atmosphere. Jukusei is for the internal maturation of the product's flavor.

酒を醸成する。機運を醸成する。

熟成させる vs 老成 (rōsei)

Both relate to getting older and more 'mature.'

Rōsei is used for people becoming seasoned or mature in character, often appearing older than they are. Jukusei is for food.

彼は若くして老成している。

熟成させる vs 完熟 (kanjuku)

Relates to the state of being 'ripe.'

Kanjuku is a noun/adjective for 'fully ripe' (usually on the vine). Jukusei is the process of 'aging' (often after harvest/slaughter).

完熟したトマト。熟成させた肉。

वाक्य संरचनाएँ

[Food] を熟成させる。

お肉を熟成させる。

[Time] かけて [Food] を熟成させる。

三ヶ月かけてチーズを熟成させる。

[Food] を熟成させて [Result] にする。

肉を熟成させて柔らかくする。

[Condition] で [Food] を熟成させる。

低温でワインを熟成させる。

熟成させた [Noun] は [Adjective] です。

熟成させた味噌は香りが強いです。

[Purpose] ために、[Method] で熟成させる。

旨味を引き出すために、専用の庫内で熟成させる。

[Abstract Object] を熟成させる。

新しい構想をじっくり熟成させる。

[Process] を経て、[Object] を熟成させるに至る。

試行錯誤を経て、究極の肉を熟成させるに至った。

शब्द परिवार

संज्ञा

熟成 Maturation/Aging (the process itself).

熟成肉 Aged meat.

熟成庫 Aging cellar/storage.

क्रिया

熟成する To age/mature (intransitive).

熟成させる To age/mature (transitive/causative).

विशेषण

熟成された Aged (past participle used as adjective).

इसे कैसे इस्तेमाल करें

frequency

High in culinary, beverage, and artisanal industries. Moderate in general business and creative contexts.

सामान्य गलतियाँ

お肉を熟成した。 → お肉を熟成させた。
If you are the one doing the aging, you must use the causative 'saseru.'
彼は人間として熟成している。 → 彼は人間として成熟している。
Use 'seijuku' for human maturity, not 'jukusei.'
バナナを熟成させる。 → バナナを追熟させる。
For fruit ripening after harvest, 'tsuijuku' is the technically correct term.
熟成させるカレー。 → 寝かせたカレー。
While not 'wrong,' 'jukusei' sounds overly formal for home-cooked curry. 'Nekaseta' is more natural.
ワインを熟成される。 → ワインを熟成させる。
Don't confuse the passive 'sareru' with the causative 'saseru' when you are the agent.

सुझाव

Master the Causative

Since 'jukusei saseru' is a causative verb, practice other causative verbs like 'tabesaseru' (make eat) to get used to the -saseru ending.

Wine Lovers

If you like wine, learn '樽熟成' (taru-jukusei - barrel aging) and '瓶熟成' (bin-jukusei - bottle aging).

Menu Reading

Look for 熟成 on steakhouse menus. It's often written in bold to justify a higher price.

Kanji Practice

The bottom of 熟 is four dots representing fire. Think of 'cooking' something slowly with time.

Professional Tone

Using this word instead of 'nekaseru' immediately makes you sound more knowledgeable about food.

Idea Maturation

Use it in business meetings: 'この企画はもう少し熟成させましょう' (Let's let this project mature a bit more).

Fruit vs. Meat

Remember: Fruit = 追熟 (tsuijuku), Meat/Wine = 熟成 (jukusei).

TV Shows

Watch Japanese cooking shows. They use this word constantly when talking about 'umami'.

Juke-Box Time

Think of a Jukebox playing 'aged' classics. Juku + Sei (saying the lyrics).

Avoid Rot

Don't confuse jukusei with kusaru. Jukusei is always good; kusaru is always bad.

याद करें

स्मृति सहायक

Imagine a **Juke**box (Juku) in a **Say**-ing (Sei) contest. The music is so old and 'aged' that it makes everyone 'Sas-er' (saseru) with joy. You are the DJ 'making' (causative) the music age perfectly.

दृश्य संबंध

Picture a dusty bottle of wine in a dark cellar with a tiny chef standing next to it, holding a stopwatch and a thermometer. The chef is 'making it age' (熟成させる).

Word Web

Wine Beef Miso Umami Time Patience Enzymes Quality

चैलेंज

Try to find three items in your kitchen that could be 'aged.' Write a sentence for each using '熟成させる,' even if it's just 'I will age this banana' (though remember to use tsuijuku for fruit!).

शब्द की उत्पत्ति

The word 'jukusei' (熟成) comes from Middle Chinese roots. 'Juku' (熟) originally depicted a cooking pot over a fire, signifying something becoming soft or ready to eat. 'Sei' (成) originally depicted a weapon or tool completing a task, signifying 'becoming' or 'completion.'

मूल अर्थ: To reach a state of being well-cooked or fully processed.

Sino-Japanese (Kango).

सांस्कृतिक संदर्भ

Be careful not to use this for people, as it can be offensive. Stick to food, drinks, and abstract ideas.

English speakers often use 'age' (e.g., 'aging steak'), but '熟成させる' sounds more technical and deliberate than the simple English 'age.'

Jiro Dreams of Sushi (discusses aging fish) Oishinbo (manga/anime often explaining the science of jukusei) NHK Professional: Shigoto no Ryūgi (episodes featuring sake or miso masters)

असल ज़िंदगी में अभ्यास करें

वास्तविक संदर्भ

Fine Dining / Steakhouse

熟成肉のステーキ
40日間熟成させた牛肉
ドライエイジングで熟成させる
旨味が凝縮されています

Alcohol Production (Sake/Wine)

オーク樽で熟成させる
長期熟成させた古酒
瓶内で熟成させる
まろやかな口当たり

Traditional Japanese Food (Miso/Shoyu)

杉樽で熟成させる
三夏三冬熟成させる
じっくり熟成させた味噌
添加物を使わずに熟成させる

Creative Work / Writing

アイデアを熟成させる
原稿を数日熟成させる
企画をじっくり熟成させる
考えがまとまるのを待つ

Cheese Making

カビを付けて熟成させる
温度と湿度を管理して熟成させる
熟成させるほど香りが強くなる
ハードタイプのチーズを熟成させる

बातचीत की शुरुआत

"「熟成させたお肉と、新鮮なお肉、どちらが好きですか？」 (Do you prefer aged meat or fresh meat?)"

"「このワインは、あと何年くらい熟成させるのがいいと思いますか？」 (How many more years do you think this wine should be aged?)"

"「自家製の味噌を熟成させているのですが、おすすめの期間はありますか？」 (I'm aging homemade miso; do you have a recommended period?)"

"「いいアイデアが浮かばない時は、一度熟成させることにしています。」 (When I can't think of a good idea, I make it a point to let it mature for a while.)"

"「熟成させることで一番味が変わる食べ物は何だと思いますか？」 (What food do you think changes taste the most by aging?)"

डायरी विषय

今日、何かを「熟成させる」ために時間をかけたことはありますか？料理でも仕事でも構いません。

あなたが今まで食べた中で、一番長く熟成させた食べ物は何ですか？その味はどうでしたか？

もしあなたがワインだったら、どのような環境で熟成させたいですか？

「時間をかけて何かを熟成させること」と「すぐに結果を出すこと」、どちらが大切だと思いますか？

今、あなたの頭の中で「熟成させている」将来の計画について書いてください。

अक्सर पूछे जाने वाले सवाल

10 सवाल

Yes, it is the standard term for aging cheese to develop flavor. You would say 'チーズを熟成させる'.

Not exactly. Fermentation (hakkō) is the action of microbes. Maturation (jukusei) is the chemical change (like enzymes breaking down protein) that happens over time. They often happen together.

You can use the word, but 'jukusei saseru' usually implies professional equipment. For home cooking, 'nekaseru' might be more common unless you have a dedicated dry-aging fridge.

You say '熟成肉' (jukuseiniku). It is very popular in Japan right now.

No, it sounds like you are treating them like food. Use '成熟' (seijuku) or '円熟' (enjuku) for people.

'Suru' is intransitive (The wine ages). 'Saseru' is causative/transitive (The winemaker ages the wine).

Yes, 'アイデアを熟成させる' is a common metaphorical use meaning to let an idea develop before acting.

'腐らせる' (to let rot) is the negative opposite. '新鮮なうちに食べる' (eat while fresh) is the culinary opposite.

It depends. For meat, 21-40 days. For miso, 1-3 years. For wine, years or decades.

Yes, in 'juku' (cram school - 塾), though the kanji is different! The 'juku' in maturation is 熟, also seen in 'hanjuku' (soft-boiled).

सुझाव और नोट्स के लिए मुफ़्त साइन अप करें