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A1 noun #2,500 가장 일반적인 7분 분량

砂糖

sato
연습하기 예시 노트와 팁 砂糖 30초 만에
설명 砂糖 in your Level:
At the A1 level, 砂糖 (satō) is one of the essential 'survival' nouns you need for daily life in Japan. You will primarily use it when ordering drinks at a cafe or buying basic groceries. At this stage, you should focus on the simple pattern: '[Item] + [Particle] + 砂糖' (e.g., コーヒーに砂糖 - Sugar in coffee). You should also learn the phrase 'Satō o kudasai' (Sugar, please) and 'Satō nashi' (No sugar). The goal is to recognize the word when heard in a restaurant and to be able to identify the kanji on a package in a convenience store. You don't need to worry about the different types of sugar yet; just knowing that 砂糖 means the white stuff that makes things sweet is enough. Practice saying it with a flat pitch accent to sound more natural. Remember, in Japan, sugar is often served in small sticks, so learning 'sutikku' (stick) alongside 'satō' is very helpful.
At the A2 level, you begin to use 砂糖 in more descriptive sentences and basic cooking contexts. You should be able to talk about your preferences, such as 'I don't like too much sugar' (Satō ga ōi no wa suki janai) or 'I put two spoonfuls of sugar in my tea' (Kōcha ni satō o ni-hai iremasu). You will also start to notice 砂糖 in the 'Sa-Shi-Su-Se-So' mnemonic for Japanese cooking. At this level, you should be able to distinguish between 砂糖 (sugar) and 塩 (salt) both in speech and in kanji. You might also start using the adjective 'amai' (sweet) in conjunction with 砂糖 to explain why a certain food tastes the way it does. Understanding basic counters like 'hai' (spoonfuls) or 'fukuro' (bags) when buying sugar is a key milestone for A2 learners.
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At the B1 level, you can use 砂糖 to discuss health, recipes, and more complex social situations. You should be able to explain a recipe to someone, using verbs like 'tokasu' (dissolve) or 'kuwaeru' (add). You might say, 'First, dissolve the sugar in hot water' (Mazu, oyu de satō o tokashite kudasai). You will also be able to discuss health trends, such as the rise of 'sugar-free' (satō zero) products or the importance of reducing sugar intake for weight loss. At this level, you should be familiar with common compounds like 'Kurozatō' (brown sugar) and 'Kōrizatō' (rock sugar). You can also use 砂糖 in more abstract ways, such as discussing the 'sugar content' (tōbun) of processed foods. Your ability to read and write the kanji 砂糖 should be solid, and you should understand its role in the balance of Japanese flavors (sweet, salty, sour, bitter, umami).
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At the B2 level, you can engage in detailed discussions about the culinary and chemical properties of 砂糖. You might discuss how sugar caramelizes (kyarameru-ka) or how it affects the texture of bread and cakes. You should be able to understand and explain the difference between 'Jōhakutō' (Japanese white sugar) and 'Guranyū-tō' (granulated sugar) and why one might be preferred over the other in specific recipes. You can also talk about the history of sugar in Japan, such as its introduction via the Silk Road or its production in Okinawa. In a professional or academic setting, you might use terms like 'Tōrui' (sugars) or 'Shosō' (sucrose). You should be comfortable using 砂糖 in passive or causative sentences, such as 'The fruit was preserved in sugar' (Kono kudamono wa satō-zuke ni sareta). Your vocabulary should also include idiomatic expressions or metaphors involving sweetness and sugar.
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At the C1 level, you have a nuanced understanding of 砂糖 within Japanese culture, history, and industry. You can discuss the socio-economic impact of sugar production in the Ryukyu Islands or the intricate art of 'Wagashi' (Japanese confectionery) and how different types of sugar like 'Wasanbon' define the quality of the product. You can read technical documents about food science or public health reports regarding 'Tōnyōbyō' (diabetes) and sugar consumption trends in Japan. You are capable of using 砂糖 in sophisticated literary or rhetorical contexts. For instance, you might analyze how the 'sweetness' of sugar is used as a metaphor in Japanese literature to represent fleeting joy or hidden danger. You can also navigate complex debates about artificial sweeteners versus natural sugar with ease, using a wide range of synonyms and technical terms.
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At the C2 level, your mastery of 砂糖 is indistinguishable from that of a highly educated native speaker. You can discuss the molecular structure of different saccharides and their metabolic pathways in Japanese. You are familiar with obscure historical terms for sugar and its various historical grades. You can appreciate and use puns or high-level wordplay involving the kanji for sugar. In a culinary context, you could write a professional critique of a dessert, focusing on the subtle interplay between the type of sugar used and the other ingredients. You understand the deep cultural significance of sugar in Japanese gift-giving traditions and ceremonial foods. Whether it's a scientific lecture, a historical documentary, or a high-stakes business negotiation in the food industry, you can use the word 砂糖 and its related concepts with absolute precision and cultural depth.
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연습하기 예시 노트와 팁

砂糖 30초 만에

  • 砂糖 (satō) is the essential Japanese word for sugar, fundamental for cooking and daily life.
  • It is the first step in the traditional Japanese seasoning order (Sa-Shi-Su-Se-So).
  • Commonly used in cafes (coffee/tea) and for making savory simmered dishes (nimono).
  • Be careful not to confuse it with salt (shio) in the kitchen due to their similar appearance.

The Japanese word 砂糖 (さとう - satō) is the primary noun used to describe sugar in all its common forms. Etymologically, the word is composed of two kanji: 砂 (suna/sa), meaning 'sand' or 'grains,' and 糖 (tō), meaning 'sugar' or 'sweetness.' This literal translation of 'sand-sugar' perfectly captures the granulated texture of the substance that revolutionized Japanese cuisine during the Edo period. In a modern context, 砂糖 refers to sucrose, the sweet crystalline substance obtained from sugar cane or sugar beets. It is a fundamental ingredient in both Japanese (Washoku) and Western-style (Yōshoku) cooking, though its application in Japan often differs from Western norms, frequently being used in savory dishes to balance the saltiness of soy sauce and the acidity of vinegar.

Grammatical Category
Noun (Common Noun)
Pitch Accent
Heiban (Flat) - [sa-to-o]
Common Counter
杯 (hai) for spoonfuls, 袋 (fukuro) for bags

「コーヒーに砂糖を入れますか？」

— "Do you put sugar in your coffee?"

In Japanese culinary science, sugar is the 'Sa' in the famous 'Sa-Shi-Su-Se-So' mnemonic for seasoning order. This order (砂糖 satō, 塩 shio, 酢 su, 醤油 shōyu, 味噌 miso) is crucial because sugar has larger molecules and takes longer to penetrate ingredients than salt. If you add salt first, the fibers of the food shrink, preventing the sugar from sweetening the core of the ingredient. Therefore, understanding 砂糖 is not just about knowing the word, but understanding the foundational logic of Japanese flavor profiles. It acts as a tenderizer for meat and a preservative in traditional New Year's foods (Osechi-ryōri).

「この煮物は砂糖の甘みが効いていますね。」

— "This simmered dish has a nice sweetness from the sugar."
Kanji Breakdown: 砂
Grains/Sand - Represents the crystalline structure.
Kanji Breakdown: 糖
Sugar/Carbohydrate - The radical on the left (米) means rice, indicating its food origin.

Using 砂糖 in a sentence is relatively straightforward as it functions as a standard noun. However, the verbs associated with it change depending on the action. The most common verb is 入れる (ireru), meaning 'to put in' or 'to add.' For example, 'Sato o ireru' (to add sugar). In a cooking context, you might use 加える (kuwaeru) for 'to add' or まぶす (mabusu) for 'to coat/sprinkle.' When discussing health or diets, the verb 控える (hikaeru) meaning 'to cut back on' or 'to refrain from' is frequently paired with 砂糖.

「健康のために砂糖を控えています。」

— "I am cutting back on sugar for my health."

When measuring 砂糖, Japanese recipes use 'Ōsaji' (tablespoon - 15ml) and 'Kosaji' (teaspoon - 5ml). Unlike liquids, sugar is often measured by weight (grams) in professional baking. It is also important to note the different types of sugar used in Japanese households. While 'Jōhakutō' is the default, 'Sanontō' (brownish sugar) is used for deep flavor in simmered dishes, and 'Kurozatō' (black sugar/muscovado) is a specialty of Okinawa. Using the correct term for the specific type of sugar demonstrates a high level of linguistic and cultural competence.

Common Verb Pairings
砂糖を溶かす (tokasu) - To dissolve sugar
砂糖を振る (furu) - To sprinkle sugar
砂糖が固まる (katamaru) - Sugar hardens/clumps

「砂糖が完全に溶けるまで混ぜてください。」

— "Please stir until the sugar is completely dissolved."

In metaphorical usage, 砂糖 is less common than 'sweet' (甘い - amai), but you will see it in compound words like 'Satō-zuke' (preserved in sugar/candied). In social interactions, if someone is being overly sweet or 'lovey-dovey,' Japanese people might say 'Satō ga deru' (sugar is coming out), though this is more of a slangy, descriptive phrase. In formal writing, particularly in chemistry or nutrition, 砂糖 may be replaced by 'Shosō' (sucrose) or 'Tōrui' (sugars/saccharides).

You will encounter the word 砂糖 in several distinct environments in Japan. The most common is the supermarket (Sūpā), where you will find a dedicated aisle for seasonings. Look for the white bags with a red logo (often the 'Cup' brand). You will also hear it in cafes and restaurants. When you order coffee or tea, the server might ask, 'Satō to miruku wa go-riyō desu ka?' (Would you like sugar and milk?). In this context, sugar is often provided in 'Stick sugar' (sutikku shugā) or 'Gum syrup' (gamu shirappu) for cold drinks.

「砂糖抜きでお願いします。」

— "Without sugar, please."

Another frequent location is the kitchen or cooking shows (Ryōri bangumi). Hosts will often emphasize the amount of sugar needed to achieve the 'koku' (richness/depth) in a dish. In medical settings, doctors and nurses use the word when discussing diet, blood sugar levels (ketsutō-chi), or caloric intake. If you are watching anime or dramas, you might hear it in scenes involving baking or during a 'Valentine's Day' episode where characters are making chocolates or sweets.

Daily Environment: Cafe
"Satō wa ikutsu iremasu ka?" (How many sugars do you take?)
Daily Environment: Kitchen
"Satō ga kireta!" (We're out of sugar!)

「このお菓子は砂糖を一切使っていません。」

— "This sweet uses no sugar at all."

Lastly, in traditional craft workshops, particularly those making 'Wagashi' (Japanese sweets), you will hear about 'Wasanbon,' a high-grade fine-grained sugar. This is a point of pride in Japanese culinary culture, and the word 砂糖 is used with a sense of reverence for the quality of the ingredient.

The most frequent mistake for beginners is the confusion between 砂糖 (satō) and 塩 (shio - salt). Both are white powders kept in similar containers in the kitchen. In Japanese comedy, the 'mistaking sugar for salt' trope is a classic cliché. Linguistically, ensure you don't confuse the pronunciation of 'Satō' (sugar) with 'Satō' (the very common surname, though they are written with different kanji: 佐藤). The surname has a long 'o' at the end, just like the ingredient, but the context usually makes it clear.

「あ、間違えた！砂糖じゃなくて塩を入れちゃった。」

— "Oh, I made a mistake! I put in salt instead of sugar."

Another mistake involves the over-reliance on the word 'Sugar' (シュガー). While 'shugā' is understood, especially in cafes, 'satō' is the native and more common term. Using 'shugā' in a traditional cooking context might sound slightly out of place. Additionally, learners often forget the particle を (o) when saying 'add sugar.' It should be 'Satō o ireru,' not just 'Satō ireru' in formal speech.

Mistake: Confusing with Sweet (甘い)
Don't say "This coffee is sugar" when you mean "This coffee is sweet." Use 'Amai' for the adjective.
Mistake: Kanji Stroke Order
The kanji 糖 is complex. Many learners forget the 'rice' radical (米) on the left.

「砂糖が多い」 vs 「甘すぎる」

— "There is a lot of sugar" vs "It is too sweet." (Know the difference!)

Finally, be careful with the word 糖分 (tōbun). While it means 'sugar content,' beginners often use it where 'satō' would be more natural. Use 'satō' for the physical ingredient you hold in your hand, and 'tōbun' for the abstract nutritional concept of sugar within food.

While 砂糖 is the general term, Japanese has a rich vocabulary for specific types of sweeteners. 甘味料 (kanmiryō) is the broad term for 'sweeteners,' including artificial ones like aspartame. If you are looking for something healthier, you might hear 蜂蜜 (hachimitsu) for honey or 黒糖 (kokutō) for brown/black sugar. In traditional Japanese sweets, 和三盆 (wasanbon) is a highly prized, fine-grained sugar made via a traditional process.

「砂糖の代わりに蜂蜜を使います。」

— "I use honey instead of sugar."

For liquid sugar used in cold drinks, the term is ガムシロップ (gamu shiroppu), often shortened to 'gamu.' In the context of fruit, the sweetness is referred to as 糖度 (tōdo), which measures the sugar concentration. If you are talking about 'powdered sugar' for cakes, the word is 粉糖 (funtō) or 'kona-zatō.'

Similar Word: 上白糖 (Jōhakutō)
Standard Japanese white sugar (moist).
Similar Word: グラニュー糖 (Guranyū-tō)
Granulated sugar (dry, used in coffee/baking).
Similar Word: 氷砂糖 (Kōrizatō)
Rock sugar (used for making fruit liqueurs like Umeshu).

「梅酒を作るには氷砂糖が必要です。」

— "You need rock sugar to make plum wine."

Understanding these nuances helps you navigate Japanese recipes and grocery stores more effectively. While 'satō' will get you through most situations, knowing 'kokutō' or 'wasanbon' shows a deeper appreciation for the culinary landscape of Japan.

How Formal Is It?

난이도

알아야 할 문법

Seasoning order (Sa-Shi-Su-Se-So)

Using 'sugiru' with nouns/adjectives

Noun + no kawari ni

Counters for spoonfuls (hai)

Relative clauses with nouns

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수준별 예문

1

砂糖をください。

Sugar, please.

Noun + を + ください (Please give me...)

2

コーヒーに砂糖を入れますか？

Do you put sugar in your coffee?

Particle 'ni' indicates the destination (into the coffee).

3

砂糖は甘いです。

Sugar is sweet.

Topic marker 'wa' + adjective 'amai'.

4

砂糖はどこですか？

Where is the sugar?

Asking for location.

5

これは砂糖じゃありません。塩です。

This is not sugar. It's salt.

Negative form 'ja arimasen'.

6

砂糖を一つ買いました。

I bought one (bag of) sugar.

Counter 'hitotsu' for general objects.

7

砂糖はいりません。

I don't need sugar.

Verb 'irimasen' (don't need).

8

砂糖とミルクがあります。

There is sugar and milk.

Particle 'to' (and).

1

砂糖を入れすぎないでください。

Please don't put in too much sugar.

Verb stem + sugiru (too much) + naide kudasai.

2

この料理には砂糖がたくさん入っています。

There is a lot of sugar in this dish.

State of being 'itte imasu'.

3

砂糖を二杯入れてください。

Please put in two spoonfuls of sugar.

Counter 'hai' for spoonfuls.

4

砂糖の代わりに蜂蜜を使います。

I use honey instead of sugar.

Noun + no kawari ni (instead of).

5

スーパーで砂糖を買ってきてください。

Please go buy some sugar at the supermarket.

Te-form + kuru (go and come back).

6

砂糖がもうありません。

There is no more sugar.

Adverb 'mō' with negative verb.

7

砂糖を溶かしてから、卵を入れてください。

After dissolving the sugar, please add the eggs.

Te-form + kara (after doing...).

8

甘いものが好きなので、砂糖をよく使います。

I like sweet things, so I use sugar often.

Reason 'node' (because).

1

健康のために、砂糖の摂取量を減らしています。

For my health, I am reducing my sugar intake.

Noun + no tame ni (for the sake of).

2

砂糖を入れすぎると、素材の味が分からなくなります。

If you add too much sugar, you won't be able to taste the ingredients.

Conditional 'to' (if/when).

3

このお菓子は砂糖を一切使わずに作られています。

This sweet is made without using any sugar at all.

Verb 'zu ni' (without doing).

4

砂糖が固まってしまったので、ほぐしてください。

The sugar has hardened, so please break it up.

Shimau (regrettable completion).

5

日本の煮物には、砂糖と醤油が欠かせません。

Sugar and soy sauce are essential for Japanese simmered dishes.

Kakasenai (indispensable).

6

砂糖の摂りすぎは、虫歯の原因になります。

Consuming too much sugar causes cavities.

Noun + no gen'in ni naru (become the cause of).

7

最近は、砂糖を使わないジャムが人気です。

Recently, sugar-free jams are popular.

Relative clause modifying 'jamu'.

8

砂糖をまぶしたドーナツが大好きです。

I love donuts sprinkled with sugar.

Past tense verb modifying a noun.

1

砂糖は加熱すると、カラメル状に変化します。

When sugar is heated, it turns into caramel.

Verb 'suru to' (when... happens).

2

このレシピでは、上白糖ではなくグラニュー糖を指定しています。

This recipe specifies granulated sugar instead of white sugar.

Dewa naku (not A, but B).

3

砂糖の歴史を調べると、非常に興味深いことが分かります。

If you look into the history of sugar, you'll find it very interesting.

Investigating a topic.

4

砂糖の過剰摂取が社会問題となっています。

Excessive sugar consumption has become a social issue.

Kajō sesshu (excessive intake).

5

和菓子作りには、きめの細かい砂糖が適しています。

Fine-grained sugar is suitable for making Japanese sweets.

Ni tekishite iru (is suitable for).

6

砂糖の甘みが、料理にコクと深みを与えます。

The sweetness of sugar gives richness and depth to the dish.

Giving abstract qualities.

7

砂糖を保存する際は、湿気に気をつけなければなりません。

When storing sugar, you must be careful of humidity.

Sai wa (formal 'when').

8

この飲料には、驚くほど多くの砂糖が含まれています。

This drink contains a surprising amount of sugar.

Fukumarete iru (is contained).

1

砂糖の国際価格の変動が、菓子メーカーの経営を圧迫している。

Fluctuations in international sugar prices are putting pressure on confectionery manufacturers.

Formal business/economic language.

2

江戸時代、砂糖は非常に貴重な贅沢品として扱われていた。

During the Edo period, sugar was treated as an extremely precious luxury item.

Historical context/passive voice.

3

砂糖の精製技術の向上により、純度の高い白砂糖が普及した。

With the improvement of sugar refining technology, high-purity white sugar became widespread.

Ni yori (due to/by means of).

4

和三盆は、独特の風味と口溶けの良さが特徴の高級な砂糖である。

Wasanbon is a high-grade sugar characterized by its unique flavor and smooth melt-in-the-mouth quality.

Defining a specific noun.

5

砂糖の消費量と肥満率の相関関係について、詳細な調査が行われた。

A detailed survey was conducted on the correlation between sugar consumption and obesity rates.

Scientific/Academic reporting.

6

料理における砂糖の役割は、単なる甘味付けに留まらない。

The role of sugar in cooking is not limited to merely adding sweetness.

Ni todomaranai (not limited to).

7

砂糖の結晶化を防ぐために、レモン汁を少量加えます。

To prevent the crystallization of sugar, add a small amount of lemon juice.

Tame ni (in order to prevent).

8

植民地時代の砂糖プランテーションは、負の歴史を背負っている。

Sugar plantations of the colonial era carry a negative history.

Socio-political discussion.

1

砂糖という甘美な誘惑が、人類の食文化をいかに変容させたかは計り知れない。

The extent to which the sweet temptation of sugar has transformed human food culture is immeasurable.

Philosophical/Literary style.

2

砂糖の浸透圧を利用した保存法は、古来より生活の知恵として受け継がれてきた。

Preservation methods utilizing the osmotic pressure of sugar have been passed down since ancient times as life wisdom.

Technical/Scientific terminology.

3

甘味料の多様化が進む現代において、天然の砂糖が持つ価値が再評価されている。

In the modern era where sweeteners are diversifying, the value of natural sugar is being re-evaluated.

Complex societal analysis.

4

砂糖の生産過程における環境負荷を低減することが、持続可能な農業の課題である。

Reducing the environmental burden in the sugar production process is a challenge for sustainable agriculture.

Environmental/Sustainability discourse.

5

その政治家の演説は、厳しい現実を砂糖で包んだような、欺瞞に満ちたものだった。

The politician's speech was full of deception, like sugar-coating a harsh reality.

Metaphorical usage.

6

砂糖の分子構造が熱によって分解され、芳醇な香りを放つ瞬間こそが製菓の醍醐味だ。

The moment when the molecular structure of sugar is broken down by heat, releasing a mellow aroma, is the true pleasure of confectionery making.

Highly descriptive/Nuanced.

7

砂糖の貿易摩擦は、国家間の外交戦略における重要なチェスピースとなってきた。

Sugar trade friction has been an important chess piece in diplomatic strategies between nations.

Geopolitical metaphor.

8

砂糖を媒介とした文化交流の歴史は、東西の味覚の融合を象徴している。

The history of cultural exchange mediated by sugar symbolizes the fusion of Eastern and Western tastes.

Abstract cultural synthesis.

동의어

シュガー 甘味料 糖 白砂糖

반의어

塩

자주 쓰는 조합

砂糖を入れる
砂糖を加える
砂糖を溶かす
砂糖をまぶす
砂糖を控える
砂糖が固まる
砂糖の摂取量
砂糖抜き
砂糖控えめ
砂糖たっぷり

자주 쓰는 구문

砂糖を一つまみ
砂糖を大さじ一杯
砂糖抜きのコーヒー
砂糖の摂りすぎ
砂糖が切れる
砂糖をまぶしたお菓子
砂糖の甘み
砂糖の代わり
砂糖不使用
砂糖を振る

자주 혼동되는 단어

砂糖 vs 塩 (shio)

砂糖 vs 佐藤 (Satō)

砂糖 vs 甘い (amai)

관용어 및 표현

"砂糖を売る (To dally/waste time)"
"砂糖菓子のような (Fragile/Sweet)"
"砂糖に蟻 (Like ants to sugar/Drawn to something)"
"砂糖を舐めるよう (Very easy/naive)"
"砂糖をまぶしたような言葉 (Sugar-coated words)"
"砂糖の山 (A mountain of sugar/excess)"
"砂糖の味を知る (To know the sweetness/pleasure)"
"砂糖で固めたような (Stiff/Artificial)"
"砂糖の雨 (Metaphor for unexpected sweetness)"
"砂糖を噛む (To experience sweetness)"

혼동하기 쉬운

砂糖 vs

砂糖 vs

砂糖 vs

砂糖 vs

砂糖 vs

문장 패턴

무료 가입하고 모든 예문 보기

사용법

health

Use 'Tōbun' for sugar content.

cooking

Add sugar before salt.

storage

Keep in a dry place.

자주 하는 실수
  • Confusing 砂糖 (satō) with 塩 (shio).
  • Using 'Sugar' (シュガー) in traditional cooking contexts.
  • Forgetting the long 'o' at the end of Satō.
  • Adding sugar after salt in a recipe.
  • Using 糖分 (tōbun) when you mean the physical ingredient.

팁

Sugar in Tea

Traditional Japanese green tea is almost never served with sugar. However, black tea (Kōcha) and Matcha lattes are often sweetened.

The First Step

Always add sugar before salt when cooking simmered dishes. This ensures the sweetness reaches the center of the vegetables or meat.

Identifying Bags

Look for the red 'Cup' logo on white bags in the supermarket. That is the most standard sugar brand in Japan.

Sugar-Free Labels

Look for '砂糖不使用' (Satō fu-shiyō) or '糖類ゼロ' (Tōrui zero) if you are looking for sugar-free products.

Clumping

Japanese sugar (Jōhakutō) clumps easily due to its moisture. Keep it in an airtight container with a small piece of bread or a moisture-regulating stone.

Sand Sugar

Think of the kanji 砂 (sand) to remember the texture of granulated sugar. It helps distinguish it from other white powders.

Ordering

If you want a specific number of sugar packets, use the counter 'ko' (e.g., Satō o ni-ko kudasai).

Granulated vs White

For cookies and cakes where you want a crisp texture, use 'Guranyū-tō' instead of the standard 'Jōhakutō'.

Luxury Item

Remember that sugar was once a gift for the elite. This explains why traditional Japanese sweets are often very small and concentrated.

Pitch Accent

Keep your voice level when saying 'Satō'. If you drop the pitch, it might sound like a different word.

암기하기

기억법

SAtō sounds like 'SA-nd' and 'TO-ast'. Imagine putting sand-like sugar on your toast.

어원

The term describes the granular, sand-like texture of sugar crystals.

문화적 맥락

The historical port where sugar entered Japan.

New Year's food that uses sugar for preservation.

A fine-grained, expensive sugar from Shikoku.

실생활에서 연습하기

실제 사용 상황

대화 시작하기

"コーヒーに砂糖は入れますか？"

"砂糖の代わりに何を使っていますか？"

"このお菓子、砂糖がたっぷりですね。"

"砂糖を控えたいのですが、おすすめの甘味料はありますか？"

"和三盆という砂糖を知っていますか？"

일기 주제

今日、砂糖をどれくらい使いましたか？

砂糖を使った好きな料理について書いてください。

砂糖を控える健康法についてどう思いますか？

日本の砂糖と自分の国の砂糖の違いは何ですか？

砂糖を使わずに甘いものを作る方法はありますか？

자주 묻는 질문

10 질문

Satō is the native Japanese word for sugar and is used in all contexts. Shugā is a loanword from English, primarily used in modern cafes or for specific products like 'Stick Sugar.' Satō is more versatile and common in cooking.

You can say 'Satō nashi de onegaishimasu' or 'Satō wa iranai desu.' 'Satō nuki' is also common. Most cafes will serve coffee black by default and provide sugar on the side.

Jōhakutō is the most common type of white sugar in Japan. It is slightly more moist than the granulated sugar found in the US or Europe because it contains a small amount of invert sugar. It is the 'default' sugar for Japanese households.

Sugar is used to create 'umami' and balance the saltiness of soy sauce. It also helps with the 'glaze' in dishes like Teriyaki and acts as a tenderizer for proteins. It is a key part of the Japanese flavor profile.

The first kanji 砂 (sand) is relatively simple (N4 level). The second kanji 糖 (sugar) is more complex (N3 level) but logical, as it contains the 'rice' radical (米), which relates to food and carbohydrates.

Wasanbon is a traditional, high-quality Japanese sugar made from a specific type of sugarcane in Kagawa and Tokushima. It has a very fine texture and a unique, mild flavor, often used in high-end Wagashi.

Recipes usually use 'Ōsaji' (15ml tablespoon) or 'Kosaji' (5ml teaspoon). One Ōsaji of sugar is approximately 9 grams. Always level off the spoon for accuracy.

Yes, but it will change the flavor. In Japan, 'Sanontō' is a common light brown sugar used for cooking. 'Kurozatō' (black sugar) is much stronger and usually used for specific sweets or health benefits.

It is a mnemonic for the order of adding seasonings: Satō (Sugar), Shio (Salt), Su (Vinegar), Shōyu (Soy Sauce), Miso. Sugar is added first because its molecules are large and slow to penetrate food.

Compared to many Western countries, direct sugar consumption is lower, but sugar is hidden in many traditional sauces and processed foods. There is a growing awareness of 'Tōshitsu' (carbohydrates/sugars) in modern health trends.

무료 가입하고 팁과 노트 보기

셀프 테스트 180 질문

/ 180 correct

Perfect score!

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