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たまねぎ

B1 noun #5,000 가장 일반적인 9분 분량

たまねぎ

상위 5,000

연습하기 예시 노트와 팁 たまねぎ 30초 만에

설명 たまねぎ in your Level:

At the A1 level, 'たまねぎ' (tamanegi) is a basic vocabulary word that you will learn when studying food and shopping. At this stage, you should focus on identifying the word and using it in very simple sentences. For example, you might say 'Tamanegi ga suki desu' (I like onions) or 'Tamanegi wo kaimasu' (I buy onions). You will see this word in supermarkets on price tags and in beginner textbooks. It is important to remember that it is a noun and doesn't change its form. You can count them using the counter 'ko' (個), such as 'tamanegi hitotsu' (one onion). Don't worry about complex cooking terms yet; just focus on being able to ask for it at a store. The word is usually written in Hiragana (たまねぎ) at this level, which makes it easy to read. You might also see it in Katakana (タマネギ). Practice saying it clearly: Ta-ma-ne-gi. Each syllable has the same length. This is one of the essential 'building block' words for talking about your daily life and the food you eat. Even if you don't like onions, knowing the word is useful so you can say 'Tamanegi wa nuki de' (Without onions) when ordering food at a restaurant.

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At the A2 level, you begin to use 'たまねぎ' in more descriptive contexts. You can start adding adjectives to describe the onion, such as 'ookii tamanegi' (a big onion) or 'amai tamanegi' (a sweet onion). You will also learn the basic verbs associated with it in the kitchen. For example, 'tamanegi wo kiru' (to cut an onion) or 'tamanegi wo arau' (to wash an onion). At this level, you might be following simple recipes in Japanese, where you'll see instructions like 'tamanegi wo hambun ni kirimasu' (cut the onion in half). You should also be able to distinguish 'tamanegi' from 'negi' (green onion) to avoid confusion during shopping tasks. Understanding the 'te-form' allows you to describe a sequence of events: 'Tamanegi wo katte, uchi de ryouri shimashita' (I bought an onion and cooked it at home). You might also encounter the word in the context of health, learning that onions are 'karada ni ii' (good for the body). Your ability to use particles like 'to' (and) or 'ya' (and others) will allow you to list ingredients: 'Tamanegi to jagaimo wo kaimashita' (I bought onions and potatoes).

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At the B1 level, you are expected to use 'たまねぎ' in more complex culinary and conversational scenarios. You should be familiar with specific cutting techniques like 'mijingiri' (mincing) or 'usugiri' (thin slicing). You can explain how to make a dish: 'Tamanegi wo ame-iro ni naru made itameru no ga kotsu desu' (The trick is to sauté the onions until they become caramel-colored). You will also encounter 'tamanegi' in more varied texts, including those discussing regional specialties like 'Awaji-shima no tamanegi' (onions from Awaji Island). At this level, you can use the word to discuss more abstract concepts, like the price of vegetables fluctuating due to the weather: 'Tenkou no sei de tamanegi no nedan ga agarimashita' (The price of onions went up because of the weather). You should also be comfortable with the passive voice, such as 'tamanegi ga tsukawarete iru' (onions are being used). Your vocabulary expands to include related terms like 'kawa' (skin/peel) and 'shin' (core). You can participate in discussions about cooking tips, such as how to prevent crying while cutting onions, using 'shimiru' (to sting).

At the B2 level, your use of 'たまねぎ' becomes more nuanced and fluent. You can discuss the chemical properties of onions in a basic way, such as why they make you cry or their nutritional value (e.g., 'ketsueki sara-sara kouka' - the blood-thinning effect). You will understand and use idiomatic expressions or metaphors involving onions. In a professional or formal setting, you might use the Kanji '玉葱' and understand its place in agricultural reports or formal menus. You can compare different types of onions, such as 'shin-tamanegi' (new onions) versus 'chozo-tamanegi' (stored onions), and explain the culinary reasons for choosing one over the other. You can follow complex, high-level cooking shows or read detailed food blogs that discuss the 'umami' provided by onions in depth. Your grammar will include more sophisticated structures like 'tamanegi sae areba' (as long as there are onions...) or 'tamanegi wo itamereba itameru hodo' (the more you sauté the onions, the...). You can also discuss the history of how the onion was introduced to Japan during the Meiji era and its subsequent integration into Japanese cuisine.

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At the C1 level, 'たまねぎ' is a word you use with the precision of a native speaker. You can discuss the intricacies of onion cultivation, including soil conditions and pest control, if the context requires it. You understand the nuances of food labeling and agricultural standards in Japan regarding onions. Your vocabulary includes very specific terms like 'saibou' (cell) when discussing the structure of the onion under a microscope or 'yuuki saibai' (organic cultivation). You can engage in deep cultural discussions about the role of onions in 'B-kyu gurume' (B-grade gourmet/soul food) or their importance in the food security of Japan. You are able to interpret and use the word in literary contexts, perhaps where the layers of an onion are used as a complex metaphor for the human psyche or the structure of a city. You can write detailed reviews of restaurants where the preparation of the 'tamanegi' is a focal point of the critique. Your command of the language allows you to use the word in any register, from extremely formal agricultural white papers to casual slang-filled conversations about a favorite 'onion ring' spot.

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At the C2 level, you possess a near-native or native-level mastery of the word 'たまねぎ' and its place in the Japanese language. You can navigate highly technical discussions in fields like food science, discussing the enzymatic reactions (like alliinase) that occur when an onion is cut. You are familiar with the historical etymology of the word and its kanji '玉葱', including how it was historically distinguished from other 'negi' varieties. You can appreciate and analyze the use of 'tamanegi' in classical Japanese literature or modern poetry. You understand the economic impact of Hokkaido's onion harvest on the national GDP and can discuss agricultural policy regarding vegetable imports and exports. Your usage is indistinguishable from a native speaker, including the subtle use of pitch accent and the ability to use the word in puns, wordplay, or high-level humor. You can provide expert-level advice on the culinary chemistry of onions, such as the Maillard reaction during sautéing, using the appropriate technical Japanese terminology. For you, 'たまねぎ' is not just a vegetable, but a versatile linguistic tool used across all domains of human knowledge and expression.

무료 가입하고 전체 설명 읽기

연습하기 예시 노트와 팁

たまねぎ 30초 만에

Tamanegi means bulb onion, distinct from long green onions (negi).
It is a fundamental ingredient in Japanese curry, stews, and salads.
It releases a gas that causes tears when cut, a common topic in Japan.
Hokkaido is the primary producer of high-quality onions in Japan.

The Japanese word たまねぎ (tamanegi) refers specifically to the bulb onion (Allium cepa). Unlike the long green onions or scallions known as 'negi', the tamanegi is characterized by its round, globe-like shape and multiple layers of papery skin. In the culinary landscape of Japan, the tamanegi is an indispensable ingredient that serves as the foundation for countless dishes, ranging from traditional Japanese stews to 'Yoshoku' (Western-inspired Japanese cuisine). When you walk into a Japanese supermarket, you will almost always find them sold in net bags of three or four, or individually for a slightly higher price. They are prized for their versatility; when raw, they provide a sharp, pungent bite and a crisp texture, but when cooked slowly, they undergo a miraculous transformation into a sweet, rich, and savory component due to the caramelization of their natural sugars.

Botanical Classification: Tamanegi belongs to the Allium genus. The name itself is a compound: 'tama' (玉) meaning ball or sphere, and 'negi' (葱) meaning onion or scallion, literally translating to 'ball onion'.
Culinary Role: It is the 'umami' booster of Japanese home cooking. Whether it is sliced thinly for a refreshing salad or diced and sautéed for a curry base, its presence is felt in the depth of flavor it provides.
Seasonal Variation: While available year-round, 'shin-tamanegi' (new onions) appear in spring. These are softer, sweeter, and contain more moisture, often eaten raw with bonito flakes and soy sauce.

カレーを作るために、たまねぎをあめ色になるまで炒めました。 (To make curry, I sautéed the onions until they turned a caramel color.)

People use this word daily in contexts involving grocery shopping, cooking, and dining. It is a fundamental noun that every learner should master early on. Because it is so common, you will see it written in Hiragana (たまねぎ), Katakana (タマネギ), or occasionally Kanji (玉葱), though Kanji is rarer in casual settings. The emotional connection to tamanegi often involves the common experience of 'tears' while chopping them, a phenomenon frequently discussed in Japanese variety shows and cooking segments. Furthermore, the concept of 'peeling back the layers of an onion' to describe a complex situation or person exists in Japanese culture as well, often using the phrase 'tamanegi no kawa wo muku you ni' (like peeling the skin of an onion).

このサラダには、生のたまねぎがたっぷり入っています。 (This salad contains plenty of raw onions.)

たまねぎを切るとき、目が痛くなります。 (When I cut onions, my eyes hurt.)

Using たまねぎ in a sentence is grammatically straightforward as it functions as a standard noun. However, the nuances come from the verbs you pair with it and the specific culinary techniques being described. In Japanese, verbs for cutting (切る - kiru), peeling (むく - muku), and cooking (炒める - itameru, 煮る - niru) are the most common companions for this word. For instance, if you are describing a recipe, you might say 'Tamanegi wo mijingiri ni suru' (Mince the onion). The word 'mijingiri' (finely chopped) is almost exclusively learned alongside tamanegi because it is the most frequent vegetable to be prepared this way in Japanese kitchens.

Direct Object Usage: When the onion is the target of an action, use the particle 'wo' (を). Example: たまねぎを買いに行きます (I am going to buy onions).
Subjective Usage: When describing a quality of the onion, use 'ga' (が) or 'wa' (は). Example: このたまねぎはとても甘いですね (This onion is very sweet, isn't it?).

冷蔵庫にたまねぎが一個だけ残っています。 (There is only one onion left in the refrigerator.)

In more complex grammatical structures, tamanegi can be part of compound nouns or modified by adjectives. You might hear 'Ame-iro tamanegi' (caramelized onions, literally 'candy-colored onions') which is a staple for professional-tasting curry. Another common pattern is using the 'te-form' of a verb to describe a sequence of actions involving the onion: 'Tamanegi wo muite, kitte, itamemasu' (Peel, cut, and then sauté the onion). Understanding the counter for onions is also vital; for whole bulbs, use 'ko' (個). 'Tamanegi ni-ko' means two onions. For bags, you might use 'fukuro' (袋).

スープにたまねぎを入れすぎると、味が甘くなりすぎます。 (If you put too many onions in the soup, the flavor will become too sweet.)

Finally, consider the register. In formal writing or menus, you might see '玉葱' (Kanji). In casual conversation or text messages, 'たまねぎ' or 'タマネギ' is preferred. If you are talking to a child, you might even hear 'tamanegi-kun' in a personified story about healthy eating. Regardless of the setting, the grammatical rules remain consistent: treat it as a concrete noun that can be quantified, modified, and acted upon.

The word たまねぎ is ubiquitous in daily Japanese life. One of the most common places you will hear it is at a **supermarket (suupaa)**. Whether it's a staff member announcing a sale ('Tamanegi ga o-kaidoku desu!' - Onions are a great deal!) or a customer asking 'Tamanegi wa doko desu ka?' (Where are the onions?), the word is constantly in the air. In a **Japanese home**, the kitchen is the primary stage for this word. Parents might ask children to help by saying 'Tamanegi no kawa wo muite' (Peel the onion skin). On **cooking shows**, which are extremely popular in Japan, the host will frequently use the term while demonstrating 'mijingiri' (mincing) or 'kushigiri' (wedge cutting).

「今日の特売品は、北海道産のたまねぎです！」 (Today's bargain item is onions from Hokkaido!)

In **restaurants**, particularly 'Teishoku-ya' (set meal shops) or 'Izakaya' (Japanese pubs), you'll see tamanegi listed on the menu. A famous dish you'll encounter is 'Tamanegi no marugoto-ni' (whole simmered onion), where a single onion is cooked until tender in a dashi broth. If you order a 'Hamburger Steak' (hanbaagu), the waiter might mention that the patty contains sautéed onions for extra juiciness. In **pop culture**, the word occasionally appears in songs or anime. For example, in the classic anime 'Oishinbo', detailed discussions about the quality of onions from different regions highlight the ingredient's importance in Japanese culinary identity.

Furthermore, you'll hear it in **educational settings**, such as health classes or science classes. Teachers might discuss the nutritional benefits of 'quercetin' found in onions or conduct an experiment observing onion cells under a microscope ('tamanegi no saibou'). Even in **beauty and fashion**, as mentioned before, the 'tamanegi-hair' is a recognizable term. Thus, from the dinner table to the science lab to the hair salon, 'tamanegi' is a word that weaves through many different aspects of Japanese society.

One of the most frequent mistakes English speakers make when using たまねぎ is confusing it with the generic **'negi'**. In English, 'onion' usually refers to the bulb, and 'green onion' refers to the long stalk. In Japanese, 'negi' (or 'naganegi') specifically refers to the long, white and green stalky onion. If you go to a store and ask for 'negi' when you want a bulb onion for a stew, you will be directed to the wrong aisle. Always remember: **Tamanegi = Bulb/Round**, **Negi = Long/Stalk**. Another common error is in the **pronunciation**. English speakers sometimes put the stress on the wrong syllable or fail to pronounce the 'g' clearly. It should be a smooth 'ta-ma-ne-gi' with relatively even stress.

Confusion with 'Negi': Mistake: Using 'negi' for a round onion. Correction: Always use 'tamanegi' for the round variety.
Pluralization Error: Mistake: Trying to say 'tamanegis'. Correction: Japanese doesn't use 's'. Use 'tamanegi' for one or many.

❌ 「ねぎを三個ください。」 (Incorrect if you want round onions)
✅ 「たまねぎを三個ください。」 (Correct)

Another subtle mistake involves the **kanji**. While '玉葱' is the correct kanji, writing it in a casual email might look overly formal or even archaic. Most Japanese people stick to Hiragana or Katakana for vegetables. Furthermore, learners often forget the **particle 'wo'** when describing cooking. You don't just 'tamanegi sauté', you 'tamanegi **wo** sauté-suru' (or 'itamemu'). Lastly, be careful with 'shin-tamanegi'. Learners often think it's just a 'new' or 'fresh' onion, but it specifically refers to the spring variety that hasn't been dried, which has a very different culinary use (it shouldn't be stored in the dark for months like regular onions).

While たまねぎ is the standard term for a bulb onion, there are several related words that learners should distinguish to navigate a Japanese kitchen or menu effectively. The most prominent is **ねぎ (negi)**, which refers to the long green onion. Within the 'negi' family, you have **長ねぎ (naganegi)**, the thick white ones often grilled or put in hot pots, and **小ねぎ (konegi)** or **万能ねぎ (bannou-negi)**, the thin ones used for garnishing ramen or tofu. Another similar vegetable is **わけぎ (wakegi)**, which is a cross between an onion and a scallion, often used in 'nuta' (miso-dressed salad).

たまねぎ (Tamanegi) vs. ねぎ (Negi): Tamanegi is the round bulb. Negi is the long, stalky green onion. They are not interchangeable in recipes.
赤たまねぎ (Aka-tamanegi): Also called 'murasaki-tamanegi' (purple onion). These are the red onions used primarily in salads for color and a milder taste.
シャロット (Sharotto): Shallots. While available in high-end supermarkets, they are much less common than tamanegi in Japan.

肉じゃがにはたまねぎを使いますが、冷奴には小ねぎをのせます。 (We use onions in meat and potato stew, but we put small green onions on chilled tofu.)

You might also encounter **ペコロス (pekorosu)**, which are small 'petit' onions or pearl onions, often used whole in stews or pickles. For those looking for a Western loanword, **オニオン (onion)** is frequently used in professional cooking contexts or on western-style menus, such as 'onion soup' (オニオンスープ) or 'onion rings' (オニオンリング). However, in a standard grocery list or home setting, 'tamanegi' remains the king. Understanding these distinctions ensures that you don't end up with a long green stalk when you were planning to make a French onion soup!

How Formal Is It?

재미있는 사실

Onions were introduced to Japan in the late Edo period but only became a common food during the Meiji era (late 19th century) as Western influence grew. Before that, 'negi' was the only onion-like vegetable widely eaten.

발음 가이드

UK /tæ.mæ.ne.ɡi/

US /tɑ.mɑ.ne.ɡi/

Japanese is a pitch-accent language. In the standard Tokyo dialect, 'tamanegi' typically has a flat or slightly rising pitch (Heiban or Odaka), with no strong stress on any single syllable.

라임이 맞는 단어

うさぎ (usagi - rabbit) つぎ (tsugi - next) むぎ (mugi - wheat/barley) かぎ (kagi - key) なぎ (nagi - calm) はぎ (hagi - bush clover) さぎ (sagi - heron/scam) しぎ (shigi - snipe)

자주 하는 실수

Pronouncing 'gi' as 'ji'. It must be a hard 'g'.
Stressing the 'ne' too much, making it sound like 'ta-ma-NE-gi'.
Making the 'a' sounds too long, like 'taa-maa-ne-gi'.
Dropping the final 'i' sound.
Confusing the pitch with 'negi'.

난이도

독해 1/5

Very easy in Hiragana. Kanji (玉葱) is N1 level but rarely used.

쓰기 1/5

Hiragana is simple. Kanji is complex but not necessary for beginners.

말하기 2/5

Easy to pronounce, but watch the pitch accent to avoid sounding flat.

듣기 2/5

Easy to recognize, but can be confused with 'negi' if not listening carefully.

다음에 무엇을 배울까

선수 학습

野菜 (Yasai - Vegetable) ねぎ (Negi - Green onion) 切る (Kiru - To cut) 買う (Kau - To buy) 料理 (Ryouri - Cooking)

다음에 배울 것

にんじん (Ninjin - Carrot) じゃがいも (Jagaimo - Potato) 炒める (Itameru - To sauté) 煮る (Niru - To boil/simmer) みじん切り (Mijingiri - Mincing)

고급

硫化アリル (Allyl sulfide) ケルセチン (Quercetin) 品種改良 (Selective breeding) 出荷 (Shipping/Distribution) 端境期 (Off-season)

알아야 할 문법

Counters (個 - ko)

たまねぎを三個買いました。

Te-form for sequence

たまねぎを炒めて、水を入れます。

Conditionals (と - to)

たまねぎを切ると、涙が出ます。

Adverbial form of adjectives

たまねぎを細かく(komakaku)切ります。

Made (Until)

あめ色になるまで炒めます。

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수준별 예문

たまねぎをください。

Please give me an onion.

Uses the 'noun + o kudasai' pattern for making a request.

これはたまねぎですか？

Is this an onion?

A basic question using 'desu ka'.

たまねぎは安いです。

Onions are cheap.

Uses the 'wa' particle and an adjective.

たまねぎを食べます。

I eat onions.

Standard subject-object-verb structure.

冷蔵庫にたまねぎがあります。

There is an onion in the refrigerator.

Uses 'ga arimasu' for existence of inanimate objects.

たまねぎを一個買いました。

I bought one onion.

Uses the counter 'ko' for round objects.

たまねぎは白いです。

The onion is white.

Simple descriptive sentence.

たまねぎが好きではありません。

I don't like onions.

Negative form of 'suki desu'.

たまねぎを細かく切ってください。

Please cut the onion finely.

Uses 'komakaku' (adverbial form of 'komakai') + 'kiru'.

たまねぎを炒めてから、肉を入れます。

After sautéing the onions, I will put in the meat.

Uses 'te-form + kara' to show sequence.

たまねぎの皮をむくのは難しいです。

Peeling onion skin is difficult.

Uses 'no wa' to turn a phrase into a subject.

スーパーでたまねぎが三袋売っています。

Three bags of onions are being sold at the supermarket.

Uses 'fukuro' as a counter for bags.

たまねぎを切ると、涙が出ます。

When I cut onions, tears come out.

Uses the 'to' conditional for natural consequences.

このスープにはたまねぎが入っていますか？

Are there onions in this soup?

Uses 'ga haitte imasu' to mean 'is contained in'.

たまねぎを半分だけ使いました。

I only used half an onion.

Uses 'hambun' (half) and 'dake' (only).

たまねぎをたくさんもらいました。

I received a lot of onions.

Uses the verb 'morau' (to receive).

たまねぎをあめ色になるまでじっくり炒めます。

Sauté the onions slowly until they turn caramel-colored.

Uses 'made' (until) and 'jikkuri' (slowly/thoroughly).

新たまねぎは、生のまま食べても美味しいです。

New onions are delicious even when eaten raw.

Uses 'nama no mama' (in its raw state).

たまねぎを切る前に、冷蔵庫で冷やすと涙が出にくいです。

If you chill onions in the fridge before cutting, it's harder to cry.

Uses the negative potential form 'denikui' (hard to come out).

たまねぎは、いろいろな料理に使える万能な野菜です。

Onions are a versatile vegetable that can be used in various dishes.

Uses a relative clause 'ryouri ni tsukaeru' to modify 'yasai'.

たまねぎをみじん切りにするのは、少し時間がかかります。

Mincing onions takes a bit of time.

Uses 'jikan ga kakaru' (to take time).

たまねぎの甘みが、カレーの味を引き立てます。

The sweetness of the onions enhances the flavor of the curry.

Uses 'hikitateru' (to enhance/complement).

たまねぎを保存するときは、風通しの良い場所に置いてください。

When storing onions, please place them in a well-ventilated area.

Uses 'toki wa' (when doing...) and 'kazetooshi no yoi' (well-ventilated).

たまねぎが目にしみるので、ゴーグルをかけました。

Because the onions sting my eyes, I put on goggles.

Uses 'shimiru' (to sting) and the 'node' (because) particle.

たまねぎに含まれるケルセチンには、抗酸化作用があります。

The quercetin contained in onions has antioxidant effects.

Uses 'ni fukumareru' (contained in) and technical terms.

北海道はたまねぎの生産量が日本一で、全国に出荷されています。

Hokkaido has the highest production of onions in Japan and ships them nationwide.

Uses 'seisan-ryou' (production volume) and 'shukka' (shipping).

たまねぎを炒める際、塩を少々加えると水分が出やすくなります。

When sautéing onions, adding a little salt makes the moisture come out easier.

Uses 'sai' (formal for 'when') and 'yasuku narimasu'.

たまねぎを丸ごとスープに入れて、柔らかくなるまで煮込みました。

I put the whole onion in the soup and simmered it until it became soft.

Uses 'marugoto' (whole/entirely) and 'nikomu' (to simmer/stew).

たまねぎの皮をむくように、少しずつ真相が明らかになってきました。

The truth gradually became clear, like peeling the layers of an onion.

Uses a simile 'youni' for metaphorical expression.

たまねぎの独特な香りは、硫化アリルという成分によるものです。

The unique scent of onions is due to a component called allyl sulfide.

Uses 'ni yoru mono desu' to explain a cause/reason.

たまねぎを切らしていたので、隣の人に一個分けてもらいました。

I had run out of onions, so I had my neighbor give me one.

Uses 'kirasu' (to run out of) and 'wakete morau'.

たまねぎのシャキシャキした食感が、このサラダのアクセントです。

The crunchy texture of the onion is the accent of this salad.

Uses the onomatopoeia 'shaki-shaki' for a crisp texture.

たまねぎの価格高騰は、長引く天候不順が主な原因とされています。

The soaring price of onions is said to be mainly caused by prolonged bad weather.

Uses 'kakaku koutou' (price surge) and 'to sarete iru' (is considered to be).

たまねぎの細胞を顕微鏡で観察し、その構造を詳細に記録しました。

We observed onion cells under a microscope and recorded their structure in detail.

Scientific register using 'kansatsu' and 'kiroku'.

たまねぎをベースにしたソースが、肉の旨味を最大限に引き出しています。

The onion-based sauce brings out the maximum flavor of the meat.

Uses 'saidai-gen' (maximum) and 'hikidasu' (to draw out).

たまねぎの品種改良によって、より甘く、保存性の高いものが開発されました。

Through selective breeding of onions, varieties that are sweeter and have higher storability were developed.

Uses 'hinshu kairyou' (selective breeding) and 'hozon-sei' (storability).

たまねぎの辛味成分は加熱することで甘味へと変化し、料理に深みを与えます。

The pungent components of onions change into sweetness upon heating, giving depth to the dish.

Uses 'kanetsu suru koto de' (by heating).

たまねぎの皮を煎じて飲むと、高血圧に効果があるという民間療法があります。

There is a folk remedy that says boiling onion skins and drinking the liquid is effective for high blood pressure.

Uses 'senjite nomu' (to decoct and drink) and 'minkan ryouhou'.

たまねぎは明治時代に導入されて以来、日本の食卓に欠かせない存在となりました。

Since being introduced in the Meiji era, onions have become an indispensable presence on Japanese dinner tables.

Uses 'irai' (since) and 'kakasenai' (indispensable).

たまねぎの供給不足を補うため、政府は輸入枠の拡大を検討しています。

To compensate for the onion supply shortage, the government is considering expanding import quotas.

Uses 'kyuukyuu busoku' (supply shortage) and 'kentou shite iru'.

たまねぎの催涙成分を生成する酵素の働きを抑制する研究が、ノーベル賞候補に挙がったこともある。

Research on inhibiting the enzyme that produces the tear-inducing component of onions has even been mentioned as a Nobel Prize candidate.

Complex scientific discourse using 'yokusei' and 'kouho'.

たまねぎという卑近な食材を通じて、食文化のグローバル化の歴史を紐解くことができる。

Through the mundane ingredient of the onion, one can unravel the history of the globalization of food culture.

Literary register using 'hikin na' (commonplace) and 'himotoku' (to unravel/read).

たまねぎの収穫高の変動は、国内の消費者物価指数に少なからぬ影響を及ぼしている。

Fluctuations in the onion harvest have a significant impact on the domestic Consumer Price Index.

Economic register using 'shuukaku-daka' and 'oyobosu'.

たまねぎの皮に含まれる色素を利用した草木染めは、独特の風合いを持つ伝統工芸である。

Plant dyeing using pigments found in onion skins is a traditional craft with a unique texture.

Uses 'shikiso' (pigment) and 'kusaki-zome' (plant dyeing).

たまねぎの組織構造における浸透圧の変化を数学的にモデル化する試みがなされている。

Attempts are being made to mathematically model the changes in osmotic pressure within the onion's tissue structure.

Advanced academic register using 'shintou-atsu' (osmotic pressure).

たまねぎの腐敗を防ぐための放射線照射技術の是非について、倫理的な観点から議論が交わされている。

Discussions are being held from an ethical perspective regarding the pros and cons of radiation technology to prevent onion spoilage.

Uses 'zehi' (pros and cons) and 'rinri-teki kanten'.

たまねぎの持つ多層的な構造は、しばしば社会システムの複雑さを象徴するメタファーとして用いられる。

The multilayered structure of an onion is often used as a metaphor symbolizing the complexity of social systems.

Abstract philosophical register using 'tousou-teki' (multilayered).

たまねぎの貯蔵技術の進歩は、端境期における安定供給を可能にし、食の安全保障に寄与している。

Advances in onion storage technology have enabled stable supply during off-seasons, contributing to food security.

Uses 'hazakaiki' (off-season) and 'kiyo shite iru' (contributing to).

자주 쓰는 조합

たまねぎを切る

たまねぎを炒める

たまねぎの皮をむく

たまねぎをみじん切りにする

たまねぎが目にしみる

あめ色たまねぎ

たまねぎの丸ごと煮

たまねぎを煮込む

たまねぎ一個

たまねぎのサラダ

자주 쓰는 구문

たまねぎの皮

— The dry, papery outer layer of an onion. Often used in discussions about waste or natural dyes.

たまねぎの皮を捨てないでください。

たまねぎ抜き

— Without onions. Used when ordering food if you have an allergy or dislike them.

牛丼、たまねぎ抜きでお願いします。

たまねぎの芯

— The core of the onion. Usually removed before cooking.

たまねぎの芯を切り落とす。

たまねぎのみじん切り

— Minced onion. A fundamental preparation step in many recipes.

たまねぎのみじん切りは目が痛くなります。

たまねぎのスライス

— Sliced onion. Often used for salads or toppings.

たまねぎのスライスを水にさらす。

たまねぎのドレッシング

— Onion dressing. A very popular type of salad dressing in Japan.

このたまねぎのドレッシングは手作りです。

たまねぎの特売

— Onion sale. Common in supermarkets.

今日はたまねぎの特売日だ。

たまねぎのネット

— A net bag of onions. How they are usually sold.

たまねぎのネットを一つ買う。

たまねぎの甘み

— The sweetness of the onion. Often praised in cooking.

たまねぎの甘みが効いています。

たまねぎのみそ汁

— Miso soup with onion. A common home-style soup.

たまねぎのみそ汁は意外と合います。

자주 혼동되는 단어

たまねぎ vs ねぎ (Negi)

Negi is the long green onion/scallion. Tamanegi is the round bulb onion. They are distinct vegetables in Japan.

たまねぎ vs にんにく (Ninniku)

Garlic. Both are pungent and used as bases, but garlic has cloves and a much stronger smell.

たまねぎ vs らっきょう (Rakkyou)

Japanese leek/shallot. Often pickled. Smaller and crunchier than a standard tamanegi.

관용어 및 표현

"たまねぎの皮をむくように"

— To reveal something gradually, layer by layer, often implying a complex truth.

事件の真相が、たまねぎの皮をむくように明らかになった。

Literary

"たまねぎ頭"

— A hairstyle shaped like an onion, famously worn by Tetsuko Kuroyanagi.

彼女はたまねぎ頭で有名だ。

Colloquial

"たまねぎ生活"

— A lifestyle of extreme frugality, living only on cheap food like onions (rare).

給料日前はたまねぎ生活だ。

Slang

"たまねぎの芯まで"

— To the very core; completely.

たまねぎの芯まで味が染み込んでいる。

Neutral

"たまねぎの涙"

— Insincere tears or tears caused by something trivial (less common than 'crocodile tears').

それはたまねぎの涙に過ぎない。

Literary

"たまねぎのように剥ける"

— To lose layers of status or wealth one by one.

彼の財産はたまねぎのように剥けていった。

Figurative

"たまねぎを剥く"

— To do tedious, repetitive work.

毎日たまねぎを剥くような仕事ばかりだ。

Informal

"たまねぎ剥き"

— A person who does menial tasks.

彼は下積み時代、たまねぎ剥きから始めた。

Informal

"たまねぎのよう"

— Describing someone who is multi-layered or hard to understand.

彼はたまねぎのような性格だ。

Figurative

"たまねぎ一個分"

— A standard unit of measurement in casual Japanese cooking.

たまねぎ一個分の重さは約200グラムです。

Neutral

혼동하기 쉬운

たまねぎ vs ねぎ

Both are types of onions.

Negi is long and stalky; Tamanegi is round and bulbous.

ラーメンにはねぎを入れますが、カレーにはたまねぎを入れます。

たまねぎ vs 新たまねぎ

It's still an onion, but used differently.

Regular onions are dried for storage; new onions are fresh, wet, and sweet.

新たまねぎは辛くないので、生で食べられます。

たまねぎ vs オニオン

It's the English loanword.

Used for specific Western dishes; 'tamanegi' is the general term.

オニオンリングはたまねぎで作ります。

たまねぎ vs わけぎ

Looks like a small onion/scallion.

A specific hybrid variety used in traditional side dishes.

わけぎを酢味噌で和える。

たまねぎ vs あさつき

Another member of the onion family.

Very thin chives, used mostly as a garnish.

あさつきを細かく刻む。

문장 패턴

[Noun] をください。

たまねぎをください。

[Noun] を [Verb-te] ください。

たまねぎを切ってください。

[Noun] を [State] まで [Verb]。

たまねぎをあめ色になるまで炒めます。

[Noun] には [Property] があります。

たまねぎには抗酸化作用があります。

[Noun] の [Noun] は [Reason] とされている。

たまねぎの価格高騰は天候不順が原因とされている。

[Noun] を通じて [Abstract Concept] を [Verb]。

たまねぎを通じて食文化を紐解く。

[Noun] が [Adjective] です。

たまねぎが安いです。

[Verb-plain] と [Result]。

たまねぎを切ると涙が出ます。

어휘 가족

명사

玉葱 (Tamanegi - Kanji form)

新たまねぎ (Shin-tamanegi - New onion)

赤たまねぎ (Aka-tamanegi - Red onion)

동사

たまねぎを炒める (Tamanegi wo itameru - To sauté onion)

たまねぎを切る (Tamanegi wo kiru - To cut onion)

형용사

たまねぎ臭い (Tamanegi-kusai - Smelling of onions)

사용법

frequency

Extremely High (Daily use)

자주 하는 실수

Using 'negi' for bulb onions. → たまねぎ (Tamanegi)
In English, 'onion' is the default. In Japanese, 'negi' is the default for green onions. You must say 'tamanegi' for the round ones.
Pluralizing to 'tamanegitachi' or 'tamanegis'. → たまねぎ (Tamanegi)
Japanese nouns do not have plural forms for objects. Use counters like 'ikko' if you need to specify quantity.
Saying 'me ga itai' for onion tears. → 目にしみる (Me ni shimiru)
While 'me ga itai' (eyes hurt) is understandable, 'shimiru' (stings) is the natural way to describe the sensation.
Storing 'shin-tamanegi' like regular onions. → Keep them in the fridge and eat quickly.
New onions have high moisture and will rot quickly if left in a dark cupboard like old onions.
Overusing the Kanji '玉葱'. → たまねぎ or タマネギ
Using the kanji in casual texts or grocery lists can look overly stiff or academic.

팁

Caramelizing

To get 'ame-iro' (caramel) onions faster, add a pinch of salt or a tiny bit of water during sautéing.

Ventilation

Store regular onions in a cool, dark, and well-ventilated place. Do not put them in the fridge unless they are cut.

Freshness

Choose onions that are heavy for their size and have a firm, dry skin with no sprouts.

Blood Health

Many Japanese people eat onions specifically to improve blood circulation (ketsueki sara-sara).

Loanwords

Use 'onion' (オニオン) for Western dishes and 'tamanegi' for everything else to sound natural.

No More Tears

Chilling the onion in the fridge for 30 minutes before cutting significantly reduces the gas that causes tears.

Spring Onions

Look for 'shin-tamanegi' in March and April. They are a seasonal delicacy that shouldn't be missed.

Onion Breath

After eating raw onions, Japanese people often drink milk or chew gum to neutralize the smell.

Growing

Tamanegi are relatively easy to grow in Japan's climate, with seeds usually sown in autumn.

Visual Learning

Remember 'Tama' (Ball) + 'Negi' (Onion) to never forget the word for bulb onion.

암기하기

기억법

Imagine a round **TAMA** (ball) that makes you cry, so you say '**NE-GI**' (Never Again, Good Grief... wait, that's NE-GI!). Or: **TAMA** (Ball) + **NEGI** (Onion) = Ball Onion.

시각적 연상

Picture a round, golden ball (Tama) with a green sprout (Negi) inside it. The ball is the tamanegi.

Word Web

Curry Hokkaido Tears Layers Mijingiri Sauté Sweetness Bulb

챌린지

Try to say 'Tamanegi wo mijingiri ni shite, ame-iro ni naru made itamemasu' five times fast without stumbling.

어원

The word is a combination of 'tama' (玉), meaning ball, sphere, or gem, and 'negi' (葱), the pre-existing word for the long green onion.

원래 의미: Literally 'ball-shaped green onion'.

Japonic.

문화적 맥락

No specific sensitivities, but avoid complaining about onion breath in polite company.

In English, we just say 'onion'. In Japanese, you MUST specify 'tamanegi' to avoid getting a green onion (negi).

Tetsuko Kuroyanagi (Tamanegi-hair) Oishinbo (Anime/Manga about food) Hokkaido Onion Festivals

실생활에서 연습하기

실제 사용 상황

Supermarket Shopping

たまねぎはどこにありますか？
たまねぎのネットを一つください。
このたまねぎは北海道産ですか？
たまねぎが安くなっています。

Cooking at Home

たまねぎをみじん切りにして。
たまねぎが目にしみる！
たまねぎをあめ色になるまで炒めて。
冷蔵庫にたまねぎあったっけ？

Ordering at a Restaurant

たまねぎ抜きでお願いします。
このスープ、たまねぎ入っていますか？
オニオンリングを一つください。
たまねぎの甘みがすごいですね。

Agricultural News

たまねぎの収穫が始まりました。
今年のたまねぎは小ぶりです。
たまねぎの価格が安定しています。
新たまねぎの季節ですね。

Health and Nutrition

たまねぎは血液をサラサラにします。
たまねぎの皮には栄養があります。
毎日たまねぎを食べましょう。
たまねぎは疲労回復にいいです。

대화 시작하기

"たまねぎを切るとき、涙が出ないようにどうしていますか？ (What do you do to prevent crying when cutting onions?)"

"たまねぎを使った料理で、一番好きなのは何ですか？ (What is your favorite dish that uses onions?)"

"新たまねぎの季節ですが、もう食べましたか？ (It's the season for new onions, have you eaten any yet?)"

"北海道のたまねぎは本当に美味しいですよね。 (Hokkaido onions are really delicious, aren't they?)"

"カレーにはたまねぎをたくさん入れる派ですか？ (Are you the type who puts a lot of onions in curry?)"

일기 주제

今日、スーパーでたまねぎを買いました。何を作る予定ですか？ (Today I bought onions at the supermarket. What do you plan to make?)

たまねぎを炒めているときの香りと変化について書いてください。 (Write about the smell and changes when sautéing onions.)

子供の頃、たまねぎが好きでしたか？嫌いでしたか？ (Did you like or dislike onions when you were a child?)

たまねぎの皮をむく作業について、どう感じますか？ (How do you feel about the task of peeling onion skins?)

もし世界からたまねぎがなくなったら、料理はどう変わると思いますか？ (If onions disappeared from the world, how do you think cooking would change?)

자주 묻는 질문

10 질문

You say 'tamanegi hitotsu' or 'tamanegi ikko'. 'Ikko' uses the counter for small round objects.

No, it is most commonly written in Hiragana (たまねぎ) or Katakana (タマネギ). Kanji (玉葱) is for formal use.

Tamanegi is the round bulb onion. Negi is the long green onion (scallion). They are used differently in cooking.

Just like in English, the term 'me ni shimiru' (stings the eyes) is used to describe the effect of onion gas.

It means 'new onion'. They are harvested in spring and sold immediately without being dried, making them sweet and soft.

Hokkaido is the top producer, but Awaji Island (Awaji-shima) is famous for the sweetest onions.

Yes, 'onion' (オニオン) is used for dishes like 'onion rings' or 'onion soup' on menus.

The phrase is 'tamanegi wo mijingiri ni suru'.

Yes, especially 'shin-tamanegi' in salads or as a topping with soy sauce and bonito flakes.

It is a vegetable, which is 'yasai' in Japanese.

무료 가입하고 팁과 노트 보기