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B1 noun #3,500 가장 일반적인 8분 분량

ゆでる

상위 3,500

연습하기 예시 노트와 팁 ゆでる 30초 만에

설명 ゆでる in your Level:

At the A1 level, you should learn 'yuderu' as a simple action word for cooking. Think of it as 'to boil' for things like eggs or pasta. You might use it in very basic sentences like 'I boil an egg' (Tamago o yuderu). It is important to know that this word is for food, not for water. If you want to say 'boil water,' you use 'wakasu.' At this stage, just focus on the basic 'Food o yuderu' pattern. You will see this word in basic recipe pictures or when talking about what you ate for breakfast. It is a useful word for daily life because eggs and vegetables are common foods. Try to remember it along with other basic cooking words like 'taberu' (eat) and 'tsukuru' (make). Even at A1, knowing the difference between boiling food and boiling water will make your Japanese much clearer to listeners. Imagine you are in a kitchen; anything you put into the water to cook is 'yuderu.'

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At the A2 level, you begin to use 'yuderu' in more descriptive sentences. You will learn to add time and method. For example, 'Boil for 3 minutes' (San-pun yuderu) or 'Boil with salt' (Shio de yuderu). You should also become familiar with the 'te-form' (yudete) to give simple instructions or to connect actions, such as 'Yudete, kimasu' (I will boil it and come back). At this level, you might also encounter the past tense 'yudeta' used as an adjective, like 'yudeta yasai' (boiled vegetables). You are expected to understand simple recipes that use this word. You should also start to notice the difference between 'yuderu' and 'niru' (to simmer). While 'yuderu' is just water, 'niru' is for soups and stews. Practice saying what you are cooking for dinner using 'yuderu.' It's a key word for describing healthy eating habits, such as boiling vegetables instead of frying them.

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At the B1 level, you should have a solid grasp of 'yuderu' and its nuances compared to related verbs. You understand that 'yuderu' is specific to cooking solids in water that is usually discarded. You can use it in complex sentences using particles like 'node' (because) or 'noni' (although). For example, 'I boiled it for a long time, but it's still hard.' You will also see this word used in 'if/when' constructions, like 'When you boil noodles, use a lot of water.' At this level, you should be comfortable with the potential form 'yudereru' (can boil) and the passive form 'yuderareru' (is boiled). You might read articles about cooking techniques or health where 'yuderu' is discussed in detail. You are also expected to know compound words like 'yude-tamago' (boiled egg) and 'yude-ito' (boiling thread/string). Your ability to distinguish 'yuderu' from 'wakasu' and 'niru' should be consistent and automatic in both speaking and writing.

At the B2 level, you can discuss the technical and cultural aspects of 'yuderu.' You might explain the 'al dente' (katame) preference for pasta or the specific 'yude-kagen' (degree of boiling) required for different types of Japanese noodles like Soba and Udon. You can use the word in more formal or abstract contexts, such as discussing food safety (boiling to kill bacteria) or the chemical changes in food during the boiling process. You are familiar with more advanced grammar patterns like 'yuderu ni saishite' (upon boiling) or 'yuderu koto naku' (without boiling). You can follow professional cooking videos that explain the subtle differences in boiling times for seasonal vegetables. You also understand the social nuances, such as how 'yuderu' is a fundamental skill in Japanese home cooking (washoku). Your vocabulary is rich enough to use synonyms like 'yushiki' (blanching) when appropriate, but you still use 'yuderu' as the primary, versatile term for the action.

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At the C1 level, you have a near-native understanding of 'yuderu' and can use it with precision in any context. You are aware of its etymological roots and how it appears in literature or historical texts to describe traditional cooking methods. You can engage in deep discussions about culinary philosophy, such as the 'yude-koboshi' technique (boiling and then throwing away the water multiple times to remove bitterness or harshness from ingredients like bamboo shoots or beans). You understand the metaphorical uses or rare idioms that might involve the concept of boiling. You can write detailed, professional-grade recipes or food critiques that use 'yuderu' alongside highly specific culinary terminology. You are also sensitive to regional variations in terminology, although 'yuderu' is standard throughout Japan. Your mastery includes the ability to use the word in formal reports about food science, nutrition, or the restaurant industry, maintaining the appropriate register throughout.

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At the C2 level, 'yuderu' is a tool you use with absolute mastery and stylistic flair. You understand the most subtle connotations of the word, including its appearance in classical poetry or archaic texts where the kanji 茹 might have different nuances. You can discuss the physics of boiling at different altitudes or the osmotic pressure involved when 'yuderu-ing' legumes, using the word naturally in a scientific or academic discourse. You are capable of translating complex culinary texts that involve 'yuderu,' ensuring that the specific Japanese nuance is preserved in the target language. You can also identify and use the word in puns, wordplay, or high-level literary metaphors. Your understanding of the word is integrated into a total mastery of Japanese culture and language, allowing you to use 'yuderu' not just as a verb for cooking, but as a part of the broader tapestry of Japanese life and history.

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연습하기 예시 노트와 팁

ゆでる 30초 만에

Yuderu means to boil solid food in water.
It is used for eggs, noodles, and vegetables.
The water is usually drained away after cooking.
Do not use it for boiling water itself (use wakasu).

The Japanese verb ゆでる (yuderu) is an essential culinary term that specifically describes the action of cooking food in boiling water. While English speakers might use the general word 'boil' for many things, Japanese is more precise. ゆでる is exclusively used when you are cooking a solid ingredient—like an egg, a vegetable, or noodles—in hot water, with the intention of either eating the solid item after draining the water or using it as a component in another dish. This is a transitive verb, meaning it requires a direct object (the food being boiled).

The Core Action: Submerging food in 100°C water to change its texture or cook it through.
The Distinction: Unlike 'niru' (simmering in broth), 'yuderu' usually involves plain water that is discarded later.

People use ゆでる daily in the kitchen. Whether you are preparing breakfast eggs, blanching spinach for a side dish, or preparing pasta, this is the go-to word. It signifies a process where the water itself is not the focus, but the medium for heat.

卵を５分間ゆでると、半熟になります。

In a cultural context, the precision of Japanese cooking verbs reflects the importance of texture. If you say you are going to 'yuderu' a potato, the listener expects a plain, boiled potato. If you said 'niru', they would expect it to be flavored with soy sauce or sugar. Understanding the specific temperature and intent behind ゆでる is the first step toward master-level Japanese cooking and conversation. It is a B1 level word because while the concept is simple, the distinction between it and other 'boiling' verbs requires an intermediate understanding of Japanese nuances.

ほうれん草をさっとゆでるのがコツです。

Furthermore, the word appears frequently in recipe books and cooking shows (ryouri bangumi). When a chef says 'yudete kudasai,' they are giving a clear instruction to prepare the base ingredient.

Common Objects: Eggs (tamago), Noodles (men), Vegetables (yasai), Meat (niku - for specific dishes like shabu-shabu base).

In summary, ゆでる is about the transformation of food through hot water without the addition of complex seasonings during the boiling process itself.

うどんをゆでる大きな鍋が必要です。

Grammar Point: It is an Ichidan verb, so the conjugation is simple: yude-masu, yude-te, yude-nai.

枝豆をたっぷりのお湯でゆでる。

パスタをアルデンテにゆでる。

Using ゆでる (yuderu) correctly requires understanding its position as a transitive verb that typically follows the particle を (o). The basic structure is [Food] をゆでる. However, to sound more natural and detailed, you often include the duration, the temperature, or the state of the water. For example, 'tappuri no oyu de' (in plenty of hot water) is a very common phrase paired with ゆでる.

Duration: Adding time markers like 'san-pun' (3 minutes) before the verb.
Method: Using adverbs like 'yawarakaku' (until soft) or 'katame ni' (firmly/al dente).

When giving instructions, the te-form (yudete) or the polite imperative (yudete kudasai) is used. In recipes, you might see the 're-form' (yude) used as a noun-like instruction.

ジャガイモを皮ごとゆでると、栄養が逃げません。

This sentence demonstrates a common culinary tip: boiling potatoes with their skins on. Notice the use of 'to' (if/when) to show the result. Another important aspect is the 'condition' of the food. You can use ゆでる to describe the preparation of ingredients for a salad.

ブロッコリーをゆでるときは、塩を少し入れます。

Here, the addition of salt (shio) is mentioned. This is standard practice in both Western and Japanese kitchens.

Passive Voice: ゆでられる (yuderareru). Used when the food is the subject. 'The noodles are boiled for 3 minutes.'

この麺は短時間でゆでることができます。

This uses the potential-like 'koto ga dekiru' structure to describe the properties of the noodles.

トウモロコシを甘くゆでる方法を教えてください。

お湯が沸いたら、マカロニをゆでてください。

Complex Sentences: Combining actions: 'Yudete kara, mizu de suru' (Boil it, then cool it with water).

大豆を前の晩から水に浸し、柔らかくゆでる。

In professional cooking, the precision of 'yuderu' is key to ensuring that ingredients like seafood don't become rubbery. By mastering the sentence patterns associated with this verb, you can follow any Japanese recipe with confidence.

You will encounter ゆでる in a variety of real-world Japanese settings, primarily centered around food preparation and consumption. The most common place is in a Japanese home (katei). A parent might tell their child, 'Tamago yudete oite' (Boil some eggs for later). It is a functional, everyday word that lacks any pretension.

Restaurants: In Soba or Udon shops, you'll hear the staff shouting 'Men yudeta yo!' (Noodles are boiled!) to signal they are ready for the next step.
Supermarkets: Labels on pre-cooked vegetables often say 'Yude-zumi' (already boiled) to indicate they are ready to eat.

Cooking shows on TV, such as 'Today's Cooking' (Kyou no Ryouri) on NHK, use this word constantly. The instructors will demonstrate the 'yude-kata' (way of boiling) for various seasonal vegetables.

「麺のゆで加減はいかがですか？」

This question, 'How is the boiling level of the noodles?', is common in high-end ramen or pasta shops where customers can customize the firmness. You will also find this word in scientific or health contexts. Nutritionists often discuss how 'yuderu' affects the vitamin content of vegetables compared to steaming (mushu).

野菜をゆでるとビタミンCが溶け出すことがあります。

In convenience stores (konbini), the 'Oden' section involves simmering, but the initial preparation of the eggs and potatoes involves ゆでる. If you are watching a Japanese drama or anime set in a school, you might hear the term in a Home Economics (Kateika) class. Students are often tested on their ability to boil an egg to a specific degree of hardness.

Instructions: 'Yude-jikan' (boiling time) is printed on every package of instant ramen and dried pasta in Japan.

このパスタは７分間ゆでてくださいと書いてあります。

アスパラガスをゆでる香りがキッチンに広がった。

蕎麦をゆでるときは、大きな鍋にたっぷりのお湯を使いましょう。

From the humble kitchen to the professional restaurant, ゆでる is a word that connects people through the universal language of food preparation.

The most frequent mistake English speakers make with ゆでる (yuderu) is using it as a direct translation for any instance of 'boil.' In English, you boil water, you boil eggs, and you boil soup. In Japanese, these are three different verbs.

Mistake 1: Boiling Water: Never say 'Oyu o yuderu.' To boil water, you must use 'Wakasu' (沸かす).
Mistake 2: Simmering/Stewing: If you are cooking meat and potatoes in a flavored broth (like Nikujaga), use 'Niru' (煮る), not ゆでる.

Using ゆでる for a stew implies you are boiling the ingredients in plain water and will likely throw the water away, which would be a culinary disaster for a stew!

❌ お湯をゆでる (Incorrect)
✅ お湯を沸かす (Correct)

Another common error is confusing the intransitive and transitive forms. ゆでる is transitive. The water itself 'waku' (boils - intransitive), but you 'yuderu' the food. Learners also sometimes forget that ゆでる is an Ichidan verb. They might mistakenly try to conjugate it like a Godan verb (e.g., saying 'yude-ranai' instead of 'yude-nai').

❌ 卵をゆでります (Incorrect)
✅ 卵をゆでます (Correct)

Contextual Error: Using 'yuderu' for tea or coffee. For these, use 'ireru' (to pour/make) or 'wakasu' for the water.

In professional settings, failing to distinguish between 'yuderu' (boiling) and 'yushiki' (blanching) can lead to confusion, though 'yuderu' is often used broadly for both.

❌ スープをゆでる (Incorrect)
✅ スープを作る / スープを煮る (Correct)

ジャガイモをゆでるつもりだったのに、間違えて焼いてしまった。

麺をゆでる時間を間違えると、伸びてしまいます。

Avoiding these common pitfalls will make your Japanese sound much more natural and kitchen-savvy.

To truly master ゆでる (yuderu), you must understand its neighbors in the Japanese culinary vocabulary. There are several words that translate to 'boil' or 'cook with heat' in English, but have distinct uses in Japanese.

煮る (Niru): To simmer or stew. Used when the liquid contains seasonings (soy sauce, miso) and is meant to be absorbed by the food or eaten as part of the dish.
沸かす (Wakasu): To boil a liquid (usually water or bathwater). You 'wakasu' the water *before* you 'yuderu' the eggs.
蒸す (Musu): To steam. Food is cooked by the steam of boiling water, not submerged in it.

Choosing between these words depends on the final goal of the cooking. If you want a hard-boiled egg for a snack, it's ゆでる. If you want an egg cooked in soy sauce for ramen topping (Ajitama), the initial step is ゆでる, but the marinating/light simmering is closer to 煮る.

魚を煮るのと、野菜をゆでるのでは、使う鍋が違います。

This sentence highlights the difference in equipment and method.

煎じる (Senjiru): To decoct or boil down herbs to extract medicine or tea. This is a very formal and specific term.

お湯を沸かしてから、うどんをゆでます。

This shows the logical sequence of 'wakasu' then 'yuderu'.

肉を柔らかくするために、長時間煮る。

ブロッコリーはゆでるよりも蒸すほうが栄養があります。

ご飯を炊くのと、パスタをゆでるのでは、水の量が違います。

Understanding these synonyms allows you to describe any kitchen activity with the precision of a native speaker.

How Formal Is It?

재미있는 사실

In ancient times, 'yuderu' was specifically for vegetables. Meat was rarely boiled this way until much later in Japanese history. The kanji itself is considered a 'Hyogu' kanji, meaning it's not in the top 2,136 most common kanji taught in schools, which is why it's often in hiragana.

발음 가이드

UK ju.de.ɾɯ

US ju.de.ɾu

Japanese pitch accent is usually Heiban (flat), meaning the pitch stays relatively consistent after the first syllable.

라임이 맞는 단어

わかめる (wakameru) うめる (umeru) そめる (someru) とめる (tomeru) める (meru) なめる (nameru) める (meru) める (meru)

자주 하는 실수

Pronouncing 'ru' like the English 'roo' with rounded lips.
Putting too much stress on the 'de' syllable.
Confusing the sound with 'yureru' (to shake).
Pronouncing 'yu' like 'ya'.
Ending the 'u' sound too long.

난이도

독해 2/5

Easy to read in hiragana; the kanji is rare but recognizable.

쓰기 3/5

Writing the kanji 茹 is difficult, but hiragana is standard.

말하기 2/5

Simple pronunciation, though distinguishing from synonyms is key.

듣기 2/5

Distinct sound, usually clear in context.

다음에 무엇을 배울까

선수 학습

お湯 (oyu) 水 (mizu) 卵 (tamago) 野菜 (yasai) 料理 (ryouri)

다음에 배울 것

煮る (niru) 沸かす (wakasu) 蒸す (musu) 炒める (itameru) 揚げる (ageru)

고급

茹でこぼす (yudekobosu) 灰汁抜き (akunuki) 湯通し (yudoushi) 霜降り (shimofuri - in cooking context)

알아야 할 문법

Ichidan Verb Conjugation

ゆでる -> ゆでます、ゆでない、ゆでた

Transitive Verb with を

パスタをゆでる

Verb Stem + Tate (Freshly)

ゆでたてのトウモロコシ

Verb Dictionary Form + Toki (When)

ゆでるとき、塩を入れる

Verb Stem + Sugiru (Overdo)

野菜をゆですぎた

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수준별 예문

卵をゆでます。

I boil an egg.

Simple present tense using the polite -masu form.

パスタをゆでる。

To boil pasta.

Dictionary form, used for general statements or informal speech.

野菜をゆでて食べます。

I boil vegetables and eat them.

Te-form used to connect two sequential actions.

お母さんはジャガイモをゆでました。

Mother boiled the potatoes.

Past tense polite form (-mashita).

うどんをゆでてください。

Please boil the udon noodles.

Te-form + kudasai for making a polite request.

これはゆでた卵です。

This is a boiled egg.

Past tense verb used as an adjective to modify a noun.

毎日野菜をゆでますか？

Do you boil vegetables every day?

Question form using the particle ka.

トウモロコシをゆでよう。

Let's boil the corn.

Volitional form (-you) for making a suggestion.

塩を入れて、枝豆をゆでます。

Add salt and boil the edamame.

Te-form of 'ireru' (to put in) used to show a prerequisite action.

ほうれん草を１分間ゆでてください。

Please boil the spinach for one minute.

Duration (1-pun kan) placed before the verb.

お湯が沸いたら、麺をゆでましょう。

When the water boils, let's boil the noodles.

Conditional 'tara' (when/if) followed by the volitional 'mashou'.

ジャガイモを柔らかくなるまでゆでる。

Boil the potatoes until they become soft.

Phrase 'naru made' (until it becomes) modifying the verb.

卵をゆですぎました。

I boiled the egg too much (overcooked it).

Verb stem + sugiru (to do too much).

ゆでたてのパスタはおいしいです。

Freshly boiled pasta is delicious.

Verb stem + tate (freshly done) used as a noun/adjective.

野菜をゆでるのは簡単です。

Boiling vegetables is easy.

Nominalizing the verb with 'no' to make it the subject.

お湯でゆでるだけでいいですよ。

Just boiling it in hot water is fine.

Verb + dake de ii (just doing X is enough/fine).

麺をゆでる前に、大きな鍋を用意してください。

Before boiling the noodles, please prepare a large pot.

Verb dictionary form + mae ni (before doing...).

この野菜は、ゆですぎると栄養がなくなります。

If you over-boil these vegetables, the nutrients will be lost.

Conditional 'to' used to express a natural consequence.

卵を半熟にゆでるコツを教えてください。

Please tell me the secret to boiling eggs to a soft-boiled state.

Noun 'kotsu' (knack/secret) modified by the verb phrase.

アスパラガスをさっとゆでて、冷水にとります。

Boil the asparagus quickly, then plunge it into cold water.

Adverb 'satto' (quickly) and sequential te-form.

パスタをゆでるときは、お湯に塩をたっぷり入れます。

When boiling pasta, put plenty of salt in the water.

Verb dictionary form + toki (when).

ジャガイモをゆでる時間が足りなかったようです。

It seems the time for boiling the potatoes was not enough.

Phrase 'yuderu jikan' (time to boil) + 'yousu' (seems like).

そばをゆでるお湯は、捨てないでください。

Please do not throw away the water used to boil soba.

Negative request 'nai de kudasai'.

ブロッコリーをゆでる代わりに、蒸してもいいです。

Instead of boiling the broccoli, you can steam it.

Verb dictionary form + kawari ni (instead of).

麺がゆであがったら、すぐにざるに上げてください。

Once the noodles are finished boiling, immediately lift them into a colander.

Compound verb 'yude-agaru' (to finish boiling) + 'tara' conditional.

この豆は、柔らかくなるまで一時間以上ゆでる必要があります。

These beans need to be boiled for over an hour until they become soft.

Verb dictionary form + hitsuyou ga aru (there is a necessity to...).

野菜をゆでる際に、色を鮮やかに保つために重曹を入れることがあります。

When boiling vegetables, baking soda is sometimes added to keep the color vibrant.

Formal 'sai ni' (when/at the time of) and 'tame ni' (in order to).

ゆでた野菜の水分をしっかり切ることが、サラダを美味しくする秘訣です。

Draining the moisture from boiled vegetables thoroughly is the secret to making a delicious salad.

Nominalized phrase as the subject of the sentence.

卵をゆでる温度を一定に保つのは、意外と難しいものです。

Maintaining a constant temperature while boiling eggs is surprisingly difficult.

Verb phrase + 'mono desu' to express a general truth or feeling.

パスタのゆで加減を「アルデンテ」に仕上げるのはプロの技です。

Finishing the pasta's boiled state to 'al dente' is a professional skill.

Noun 'yude-kagen' (degree of boiling) modified by the preceding phrase.

材料をゆでる順番を間違えると、食感が悪くなってしまいます。

If you get the order of boiling the ingredients wrong, the texture will turn out bad.

Verb stem + shimau (to do something completely/regrettably).

とうもろこしは、皮を一枚残してゆでると甘みが増します。

If you boil corn with one layer of husk remaining, the sweetness increases.

Te-form used to show the condition or method.

アクの強い山菜は、米ぬかと一緒にゆでることで、えぐみが取れます。

By boiling bitter wild plants with rice bran, the harsh taste can be removed.

Verb dictionary form + koto de (by doing...) to show a means.

麺をゆでる際に生じる「ゆで汁」には、栄養素が溶け出していることが多い。

The 'boiling liquid' produced when boiling noodles often has nutrients dissolved in it.

Relative clause modifying 'yude-jiru' (boiling liquid).

素材の持ち味を活かすためには、ゆですぎないことが肝要である。

In order to make the most of the ingredients' natural flavor, it is essential not to over-boil them.

Formal 'kan'you de aru' (is essential/vital).

大豆をゆでる工程は、味噌作りにおいて最も時間を要する作業の一つだ。

The process of boiling soybeans is one of the most time-consuming tasks in miso making.

Noun 'koutei' (process) modified by the verb.

パスタをゆでる塩水の濃度は、海水のしょっぱさを目安にすると良いと言われる。

It is said that the salt concentration of the water for boiling pasta should be roughly as salty as seawater.

Passive 'iwareru' (is said) to express common knowledge.

タコをゆでる時、大根で叩くと柔らかくなると伝えられている。

It is passed down that if you beat an octopus with a daikon radish before boiling it, it becomes tender.

Te-form + 'iru' to show a continuous state or tradition.

プロの料理人は、食材ごとに最適なゆで時間を秒単位で管理している。

Professional chefs manage the optimal boiling time for each ingredient down to the second.

Noun 'yude-jikan' modified by the adjective 'saiteki' (optimal).

ゆで上げたばかりの枝豆に塩を振る瞬間は、夏の風物詩とも言える。

The moment you sprinkle salt on freshly boiled edamame can be called a classic symbol of summer.

Verb stem + ageru (to finish doing) + bakari (just finished).

茹でるという行為は、単なる加熱調理を超え、素材の不純物を洗い流す浄化のプロセスでもある。

The act of boiling transcends mere heat cooking; it is also a purification process that washes away impurities from the ingredients.

Complex noun phrase as the subject, using 'to iu koui' (the act called...).

高度の高い場所で麺をゆでる場合、沸点が下がるため、通常よりも長い時間を要する。

When boiling noodles at high altitudes, the boiling point drops, thus requiring more time than usual.

Cause-and-effect relationship using 'tame' (because/due to).

日本料理における「ゆでこぼし」は、素材のえぐみを取り除くための伝統的な技法である。

The 'yude-koboshi' technique in Japanese cuisine is a traditional method for removing the harshness of ingredients.

Formal definition structure using 'de aru'.

その料理人は、卵一つをゆでるにしても、水温の変化を緻密に計算していた。

That chef, even when just boiling a single egg, would precisely calculate the changes in water temperature.

Phrase 'ni shite mo' (even in the case of).

乾物をゆで戻す作業には、忍耐と、素材の状態を見極める鋭い観察力が求められる。

The task of rehydrating and boiling dried ingredients requires patience and a keen eye for assessing the state of the material.

Passive 'motomerareru' (is required).

古来、日本人は季節の野草をゆでることで、春の訪れを舌で感じてきた。

Since ancient times, Japanese people have felt the arrival of spring through their palates by boiling seasonal wild herbs.

Compound particle 'koto de' and past-progressive 'kite-iru'.

麺のゆで汁を「蕎麦湯」として愉しむ文化は、資源を無駄にしない先人の知恵の結晶と言えよう。

The culture of enjoying the noodle boiling water as 'Sobayu' can be called the culmination of our ancestors' wisdom in not wasting resources.

Conjectural 'ie-you' (one might say).

茹でるという単純な作業の中にこそ、料理の真髄が隠されているのかもしれない。

It may be that the very essence of cooking is hidden within the simple task of boiling.

Emphatic 'koso' and 'no kamo shirenai' (might be).

자주 쓰는 조합

卵をゆでる

パスタをゆでる

野菜をゆでる

たっぷりのお湯でゆでる

塩を入れてゆでる

柔らかくゆでる

さっとゆでる

麺をゆでる

固めにゆでる

皮ごとゆでる

자주 쓰는 구문

ゆで卵

— A boiled egg. This is a very common compound noun.

お弁当にゆで卵を入れる。

ゆで時間

— Boiling time. You see this on all food packaging.

パッケージのゆで時間を確認する。

ゆで加減

— The degree or state of boiling (e.g., soft or hard).

麺のゆで加減をチェックする。

ゆで汁

— The water left over after boiling something.

ゆで汁をソースに使う。

ゆでたて

— Freshly boiled.

ゆでたてのトウモロコシは甘い。

ゆで麺

— Pre-boiled noodles sold in shops.

スーパーでゆで麺を買う。

ゆで野菜

— Boiled vegetables.

ゆで野菜にドレッシングをかける。

ゆで上がる

— To finish boiling (intransitive).

パスタがゆで上がった。

ゆで落とす

— To boil off (impurities or excess salt).

塩分をゆで落とす。

ゆで器

— A boiler or a device used for boiling (e.g., egg boiler).

ゆで器で簡単に卵を作る。

자주 혼동되는 단어

ゆでる vs 煮る (niru)

English speakers use 'boil' for both, but niru is for stews/soups where you keep the liquid.

ゆでる vs 沸かす (wakasu)

You boil water (wakasu), but you boil food (yuderu).

ゆでる vs 炊く (taku)

Only use taku for rice and grains, never yuderu.

관용어 및 표현

"茹でガエル"

— Boiled frog. Refers to a situation where people fail to react to a slow-approaching crisis.

経済の衰退に気づかないのは茹でガエルのようだ。

Metaphorical/Business

"茹で上がるような暑さ"

— Heat so intense it feels like being boiled.

今日は茹で上がるような暑さだ。

Informal/Descriptive

"顔が茹で上がる"

— To have one's face turn red from heat or embarrassment.

恥ずかしくて顔が茹で上がった。

Informal

"芋を茹でるような人混み"

— A crowd so dense it's like potatoes being boiled (rare variation of 'imo o arau').

祭りは芋を茹でるような人混みだった。

Regional/Metaphorical

"茹でたてのような"

— Looking fresh and plump (often used for skin).

彼女の肌は茹でたての卵のようだ。

Literary

"お湯を茹でる"

— A common 'error' phrase used to test if someone knows the difference between yuderu and wakasu.

「お湯を茹でる」とは言わないよ。

Educational

"茹でても焼いても食えない"

— Someone who is incredibly stubborn or impossible to deal with (lit: can't be eaten boiled or grilled).

あの部長は茹でても焼いても食えない男だ。

Idiomatic/Colloquial

"茹で溢れる"

— To boil over (liquid coming out of the pot).

鍋が茹で溢れないように注意して。

Daily Life

"茹で戻す"

— To rehydrate by boiling.

干し椎茸を茹で戻す。

Culinary

"茹で加減一つで"

— Depending entirely on the state of boiling (implying precision is key).

料理は茹で加減一つで味が変わる。

Professional

혼동하기 쉬운

ゆでる vs 蒸す (musu)

Both use hot water/steam.

Musu is steaming (no immersion), Yuderu is boiling (full immersion).

シュウマイを蒸す vs 卵をゆでる。

ゆでる vs 炒める (itameru)

Common cooking verbs.

Itameru is stir-frying with oil; Yuderu is boiling with water.

野菜を炒める vs 野菜をゆでる。

ゆでる vs 揚げる (ageru)

Both involve hot liquid.

Ageru is hot oil (frying); Yuderu is hot water (boiling).

天ぷらを揚げる vs 麺をゆでる。

ゆでる vs 温める (atatameru)

General heating.

Atatameru is reheating something already cooked; Yuderu is the initial cooking process in water.

スープを温める vs パスタをゆでる。

ゆでる vs 茹でこぼす (yudekobosu)

Specific sub-type.

Yuderu is just cooking; Yudekobosu is boiling then throwing the water away to remove bitterness.

大根を茹でこぼす。

문장 패턴

[Food] をゆでます。

卵をゆでます。

[Food] を [Time] ゆでてください。

パスタを７分ゆでてください。

[Food] をゆでるとき、[Action]。

ほうれん草をゆでるとき、塩を入れます。

[Food] をゆでるのに [Time] かかります。

この豆をゆでるのに１時間かかります。

[Food] がゆで上がる。

麺がゆで上がりました。

[Food] をゆですぎないようにする。

野菜をゆですぎないように注意する。

[Food] を茹でる際に [Precaution]。

山菜を茹でる際に米ぬかを入れる。

茹でるという作業において [Concept]。

茹でるという作業において温度管理は不可欠だ。

어휘 가족

명사

茹で物 (yudemono) - Boiled food

茹で卵 (yudetamago) - Boiled egg

茹で汁 (yudejiru) - Boiling water/broth

동사

茹で上がる (yudeagaru) - To finish boiling

茹でこぼす (yudekobosu) - To boil and drain

茹で過ぎる (yudesugiru) - To over-boil

형용사

茹でたての (yudetate no) - Freshly boiled

사용법

frequency

Very common in daily life and recipes.

자주 하는 실수

Using 'yuderu' for boiling water. → お湯を沸かす (Oyu o wakasu).
Yuderu is for food. If you say 'oyu o yuderu', it sounds like you are trying to cook the water itself.
Using 'yuderu' for cooking rice. → ご飯を炊く (Gohan o taku).
Rice has its own special verb. Yuderu implies draining the water, which you don't do with Japanese rice.
Conjugating it as a Godan verb (yuderimasu). → ゆでます (Yudemasu).
It is an Ichidan verb, so the 'ru' is simply replaced. There is no 'ri' sound.
Using 'yuderu' for a seasoned stew. → 肉を煮る (Niku o niru).
If the water has soy sauce, dashi, or sugar, it's 'niru'. 'Yuderu' is for plain water.
Confusing 'yuderu' with 'yureru'. → ゆでる (To boil) vs ゆれる (To shake).
They sound similar but have completely different meanings. Be careful with the middle syllable.

팁

Verb Type

Always remember that ゆでる is an Ichidan verb. This makes conjugation easy: just drop the 'ru' and add 'masu', 'nai', or 'te'.

The 'Water' Rule

If you are boiling water for tea, use 'wakasu'. If you are putting an egg in that water, use 'yuderu'.

Pasta Timing

When boiling pasta, Japanese people often say 'katame ni yuderu' for al dente. 'Katame' means firm.

Nutrition Tip

To preserve vitamins, people say 'satto yuderu' (boil quickly). This is common for leafy greens like spinach.

Kitchen Help

Asking 'Nani o yudereba ii desu ka?' (What should I boil?) is a very helpful phrase when cooking with others.

Reading Kanji

Even if you can't write 茹, learn to recognize the grass radical (艹) on top, which hints at its vegetable-boiling origins.

No Rice!

Never use 'yuderu' for rice. It's a common mistake. Use 'taku' for all grains cooked to absorb water.

Pitch Accent

Try to keep the pitch flat. Don't stress the 'de' too much, or it might sound like a different word.

Soba Water

Don't be surprised if someone offers you the 'yude-jiru' of Soba to drink. It's considered very healthy!

Yude-tamago

Memorize 'yude-tamago' as a single word. It's one of the most common food items in Japan.

암기하기

기억법

Think of 'You' (ゆ) and 'Day' (で). 'You' spend the 'Day' boiling eggs. YU-DE-RU.

시각적 연상

Imagine a big pot with steam rising and an egg bobbing up and down inside. The steam forms the shape of the hiragana ゆ.

Word Web

Egg Pasta Spinach Hot Water Timer Colander Kitchen Pot

챌린지

Go into your kitchen and find three things you can 'yuderu'. Say their names out loud in Japanese followed by 'o yuderu'.

어원

The word originates from the Old Japanese verb structure. The kanji '茹' (jo/yuderu) contains the grass radical on top, which historically related to vegetables or plants, and a phonetic component suggesting 'softness' or 'suppleness' through heat.

원래 의미: To make plants soft by using hot water.

Japonic

문화적 맥락

No major sensitivities, but be careful not to confuse it with 'furo o wakasu' (boiling a bath), as 'furo o yuderu' would imply you are cooking yourself!

English speakers often use 'boil' for everything. In Japan, being specific shows you are a good cook.

The 'Boiled Frog' metaphor is used in Japanese business just like in the West. Cooking shows like 'Iron Chef' often emphasize the 'yude-kagen' of the secret ingredient. The movie 'Tampopo' features scenes where the perfect noodle boiling is discussed as an art form.

실생활에서 연습하기

실제 사용 상황

Kitchen / Cooking

お湯を沸かす
麺をゆでる
タイマーをセットする
ざるにあける

Restaurant

麺固めで
ゆで時間は？
ゆでたてをお願いします
蕎麦湯ください

Supermarket

ゆで済み野菜
ゆで麺コーナー
そのまま食べられます
温めるだけ

Health/Nutrition

ビタミンが溶ける
油を使わない
ヘルシーな調理法
柔らかくして食べる

Summer Heat

茹で上がる暑さ
熱中症に注意
冷やし中華
そうめんをゆでる

대화 시작하기

"卵は固ゆで派ですか、それとも半熟派ですか？"

"パスタをゆでるとき、塩はどのくらい入れますか？"

"最近、野菜をゆでて食べるのにはまっています。"

"美味しい蕎麦をゆでるコツを知っていますか？"

"暑すぎて、外に出ると茹で上がりそうですね。"

일기 주제

今日、何をゆでて食べましたか？その感想を書いてください。

あなたが一番好きな「ゆで卵」の食べ方は何ですか？

料理で「ゆでる」作業をするとき、気をつけていることはありますか？

日本の麺料理（うどん、そば、ラーメン）の中で、どれをゆでるのが一番難しいと思いますか？

「茹でガエル」のようにならないために、今気をつけている変化はありますか？

자주 묻는 질문

10 질문

No, you should use 'wakasu' for boiling water in a kettle. 'Yuderu' is only for cooking food inside the water.

'Yuderu' is for boiling in plain water which is usually drained (like pasta). 'Niru' is for simmering in a seasoned broth (like a stew) where the liquid is part of the dish.

It is not a Joyo kanji, so it is very frequently written in hiragana (ゆでる), especially in casual recipes and on packaging.

You say 'hanjuku yude-tamago' (半熟ゆで卵). 'Hanjuku' means half-cooked.

No. For rice, the specific verb is 'taku' (炊く). Using 'yuderu' for rice would sound very strange to a Japanese person.

It means 'freshly boiled.' The suffix '-tate' can be added to many verb stems to mean 'just finished doing X'.

It is a transitive verb. You 'yuderu' something (the object). The intransitive equivalent for the state of the water is 'waku'.

It is an Ichidan verb. Stem: yude. Polite: yudemasu. Negative: yudenai. Past: yudeta. Te-form: yudete.

'Yude-jiru' is the leftover boiling water. It's often used in recipes to thin out sauces or, in the case of Soba, drunk as a nutritious beverage.

Yes, 'yude-gaeru' (boiled frog) is a common metaphor for someone who doesn't notice a gradual danger.

무료 가입하고 팁과 노트 보기