At the A1 level, you should focus on the basic meaning: 'Freshly boiled'. This word is used for food. Think of it as a way to say the food is very new and hot because it was just in boiling water.
Grammar-wise, notice the 'no' at the end. You use it like this: [Word] + の + [Food]. For example: 茹でたての卵 (Yudetate no tamago) means 'Freshly boiled egg'.
You will hear this most often at home or in a simple restaurant. If someone gives you food and says 'Yudetate!', they want you to eat it now while it is hot and delicious. It is a very friendly and positive word about food.
At the A2 level, you can start to see how this word is built. It comes from 茹でる (yuderu), which means 'to boil'. The ending 〜たて (~tate) means 'just finished'. So, it literally means 'just finished boiling'.
You should learn to distinguish it from other 'tate' words. For example, 焼きたて (yakitate) is for bread or meat (baked/grilled), but 茹でたて (yudetate) is for things like noodles or vegetables in water. This distinction is important for basic daily conversations about cooking.
Example: 茹でたての枝豆はおいしいです。 (Freshly boiled edamame is delicious.) This level of sentence is perfect for A2 learners. You are describing a state and giving an opinion.
At the B1 level, you should understand the nuance of 茹でたての (yudetate no) compared to just 茹でた (yudeta - boiled). While 'yudeta' just tells you how the food was cooked, 'yudetate' emphasizes the immediacy. It suggests the steam is still rising and the texture is at its best.
You can use this word in more complex sentences, such as describing a sequence of actions: 茹でたてのパスタをすぐにソースと合わせます。 (Mix the freshly boiled pasta with the sauce immediately.) Notice how 'yudetate' often requires an immediate following action to maintain that freshness.
This word is also common in food writing and restaurant menus. When you read a menu that says 茹でたての麺, it is a selling point to convince you the quality is high. At B1, you should be able to recognize this as a sign of quality in a commercial context.
At the B2 level, you should be comfortable using 茹でたての in various contexts, including explaining recipes or describing food textures in detail. You should also understand that 'yuderu' (and thus 'yudetate') usually refers to boiling in plain water or salt water, not a flavored soup (which would be 'niru').
You can also use it in comparisons. For instance, comparing the texture of 茹でたての麺 with 冷凍の麺 (frozen noodles). A B2 learner might say: 茹でたての麺のコシは、冷凍のものとは比べものにならない。 (The firmness of freshly boiled noodles is incomparable to frozen ones.)
Furthermore, you should recognize the word in slightly more formal settings, such as a chef's explanation in a documentary. The use of 'tate' adds a sense of 'craftsmanship' and 'attention to timing' that is highly valued in Japanese culture.
At the C1 level, you should appreciate the sensory imagery that 茹でたての evokes. It's not just a functional description; it's a word that triggers a physical response—the smell of the wheat in the steam, the heat on the fingertips. You might see this used in literature to create a warm, domestic, or highly professional atmosphere.
You should also be aware of idiomatic uses, such as 茹でたての卵のような肌 (skin like a freshly boiled egg), which describes smooth, moist, and clear skin. This requires an understanding of how the physical properties of a freshly boiled object (smooth, hot, taut) are mapped onto other concepts.
C1 learners should also be able to discuss the cultural philosophy of 'shun' (seasonality) and 'tate' (freshness) using this vocabulary, explaining why Japanese cuisine places such a high premium on the exact moment food leaves the heat source.
At the C2 level, your mastery of 茹でたての should be indistinguishable from a native speaker's. This includes knowing when *not* to use it in favor of even more specific terms. For example, if the boiling process is part of a complex traditional preparation (like 'shita-yude' or parboiling), you would use the specific technical term rather than the general 'yudetate' unless you are specifically highlighting the freshness of that stage.
You can use the term in high-level culinary critiques or academic discussions about Japanese food culture. You might analyze how the availability of 'yudetate' food in convenience stores (through technological innovation) has changed Japanese eating habits.
Your use of the word in creative writing should be nuanced, perhaps using it as a metaphor for something that is at its peak but will quickly lose its value or character if not 'consumed' or appreciated immediately. The fleeting nature of the 'yudetate' state is a perfect metaphor for the Buddhist concept of impermanence (mūjo).
茹でたての em 30 segundos
- Freshly boiled state.
- Used for noodles, eggs, veg.
- Emphasizes heat/texture.
- Grammar: [Stem]+tate+no.
The Japanese adjective 茹でたての (yudetate no) is a specialized culinary term that translates to "freshly boiled" or "just boiled." It is a compound construction that captures a specific moment in the life cycle of food—the fleeting seconds or minutes immediately after an item has been removed from boiling water. In Japanese culture, the concept of shun (seasonality) and tate (freshly done) is paramount, and this word serves as a linguistic marker for peak quality and sensory appeal.
- Etymology Breakdown
- The word consists of three parts: 茹で (yude), the stem of the verb 茹でる (yuderu) meaning to boil; たて (tate), a suffix indicating that an action has just been completed; and の (no), the attributive particle that turns the phrase into a modifier for nouns.
People use this word most frequently in the context of noodles (ramen, udon, soba, pasta), vegetables (edamame, corn, broccoli), and eggs. It implies more than just temperature; it suggests a specific texture—the al dente snap of pasta, the bounce of a noodle, or the vibrant color of a blanched vegetable that hasn't yet oxidized or gone limp. When you see 茹でたての on a menu or hear it in a kitchen, it is a promise of quality, suggesting that the food has not been sitting under a heat lamp or prepared in advance.
店員が「茹でたてのうどんをお持ちしました」と言った。(The waiter said, "I have brought you freshly boiled udon.")
In a broader cultural sense, 茹でたての evokes the atmosphere of a bustling Japanese kitchen. Imagine the steam rising from a large vat of water in a ramen shop, the chef vigorously shaking the water off the noodles in a strainer (tebo), and the immediate transfer to the bowl. This word encapsulates that specific energy. It is rarely used for foods that are stewed or simmered for long periods (like nimono); those would use different descriptors because the 'freshness' of the boil isn't the primary selling point. Instead, it targets foods where the boiling process is the final, crucial step before consumption.
- Usage Contexts
- 1. Professional kitchens explaining their process. 2. Home cooks inviting family to the table. 3. Food critics describing the texture of a dish. 4. Marketing copy on food packaging to emphasize high quality.
Furthermore, the use of 茹でたての highlights a Japanese linguistic preference for expressing the 'state of being' through the lens of time. While English might simply say 'hot' or 'fresh,' Japanese specifies the *action* that made it fresh. This adds a layer of transparency to the food preparation, telling the listener exactly how the freshness was achieved. It's not just fresh; it's fresh because it was *just boiled*.
Using 茹でたての is grammatically straightforward but requires an understanding of the [Adjective/Phrase] + の + [Noun] structure. Because 茹でたて acts as a noun-like state, the の is essential to link it to the object being described. You cannot simply say *茹でたてうどん in standard Japanese; it must be 茹でたてのうどん.
茹でたての枝豆に塩を振ると、香りが引き立ちます。(Sprinkling salt on freshly boiled edamame makes the aroma stand out.)
When constructing sentences, the word usually appears at the beginning of a noun phrase. It is rarely used as a standalone predicate (e.g., *この卵は茹でたてのだ is less common than この卵は茹でたてだ). When it stands alone at the end of a sentence, you drop the の. For example: 「このパスタは茹でたてです」 (This pasta is freshly boiled). The の is specifically for modification.
- Common Noun Pairings
- 茹でたての麺 (Men): Freshly boiled noodles.
- 茹でたての卵 (Tamago): Freshly boiled eggs.
- 茹でたての野菜 (Yasai): Freshly boiled vegetables.
- 茹でたてのジャガイモ (Jagaimo): Freshly boiled potatoes.
In more complex sentences, 茹でたての can be used to set a contrast. For example, a chef might contrast the texture of 茹でたての noodles with those that have been shocked in ice water. This highlights the 'hot and fresh' aspect versus the 'chilled and firm' aspect. It is also important to note the difference between 茹でた (boiled) and 茹でたて (freshly boiled). 茹でた simply describes the state—the item is no longer raw. 茹でたて describes the *immediacy* of that state.
One might also see this used in metaphorical or comparative contexts, although it is rare. In literature, a writer might describe someone's skin as being as smooth as a 茹でたての卵 (freshly boiled egg), a common Japanese idiom for clear, beautiful skin. This usage relies on the listener's sensory memory of the steam, the heat, and the perfect, unblemished surface of an egg that has just been peeled after boiling.
You will encounter 茹でたての in several distinct environments in Japan, primarily centered around the culinary world. The most common place is undoubtedly a noodle shop—be it ramen, soba, or udon. In these establishments, the speed of service is vital because the quality of the noodle degrades the longer it sits in the broth or on the plate. Chefs will often call out to their staff or customers that the noodles are 茹でたて to encourage immediate consumption.
「茹でたてのパスタにソースを絡めるのが、美味しさの秘訣です」と料理研究家が言った。(The culinary researcher said, "The secret to deliciousness is tossing the sauce with freshly boiled pasta.")
Television cooking shows (ryouri bangumi) are another frequent source. Hosts and chefs use this word to emphasize the importance of timing. They might say, "Add the dressing while the vegetables are still 茹でたての," because the heat allows the flavors to absorb more effectively. This reinforces the idea that 茹でたての is not just a description of time, but a functional state of the food that affects the final taste.
- Social Contexts
- At Home: A parent calling children to dinner: "The corn is freshly boiled!" (Toumorokoshi, yudetate yo!)
- Supermarkets: Labels on prepared food sections might boast "Yudetate" to compete with the perception that pre-packaged food is stale.
- Izakayas: When the edamame arrives, the server might mention they are freshly boiled to explain why they are hot.
In anime and manga, food-themed series like Shokugeki no Soma or Oishinbo use this term to build tension or describe the 'mouthfeel' (shokukan) of a dish. The steam rising from the bowl is often drawn with great detail, and the dialogue will use 茹でたての to trigger the reader's appetite. It is a word that appeals directly to the senses—smell, touch (heat), and taste.
Finally, you might hear this in the context of traditional crafts, though much less commonly. For example, in the process of making certain types of paper or cloth where organic materials are boiled, the 'freshly boiled' state of the pulp or fibers might be relevant to the next step in the process. However, 99% of the time, you will hear this in relation to something you are about to eat.
The most common mistake learners make with 茹でたての is applying it to the wrong cooking method. Japanese has very specific 'freshly made' suffixes for different types of heat application. Using 茹でたての for bread, for instance, is a major error because bread is baked (yaku), not boiled (yuderu).
- The 'Tate' Family of Mistakes
- Wrong: 茹でたてのパン (Yudetate no pan) - Freshly boiled bread (Impossible!)
- Right: 焼きたてのパン (Yakitate no pan) - Freshly baked bread.
- Wrong: 茹でたてのご飯 (Yudetate no gohan) - Freshly boiled rice (Rice is steamed/cooked, not just boiled).
- Right: 炊きたてのご飯 (Takitate no gohan) - Freshly cooked rice.
Another mistake is confusing 茹でたての with 茹でている (currently boiling). 茹でたての means the boiling process is *finished* and the item has been removed from the water. If you say, "I like freshly boiling eggs," using 茹でている, it implies you like eggs while they are still inside the bubbling pot, which is likely not what you mean. The たて suffix specifically means 'just completed.'
「茹でた卵」と「茹でたての卵」の違いに注意しましょう。(Be careful of the difference between 'boiled egg' and 'freshly boiled egg'.)
There is also a nuanced mistake regarding the particle の. As mentioned in the usage section, learners often forget that 茹でたて acts like a noun. You cannot say *茹でたて野菜. The の is the glue. Conversely, if you are using it as a description at the end of a sentence, you must *not* use の. Saying *この麺は茹でたての。 is an incomplete sentence, like saying "This noodle is freshly boiled's."
Lastly, avoid using 茹でたての for foods that are simmered in a flavored broth for a long time, such as Oden. Even if the Oden was just taken out of the pot, it is usually described as atsua-atsu (piping hot) or dekitate (freshly made), because 'boiling' (yuderu) usually implies plain water or a simple salt-water boil, whereas niru (simmering) is the verb for Oden.
To master 茹でたての, you must understand its place within the family of Japanese 'freshness' expressions. While English often uses 'fresh' for everything from vegetables to bread to news, Japanese is much more surgical in its choice of words.
- The 'Tate' Family
- 出来立て (Dekitate): The most general term. It means 'freshly made' or 'just finished.' If you aren't sure which specific cooking verb to use, dekitate is a safe, polite alternative.
- 揚げたて (Agetate): Freshly fried. Used for tempura, karaage, or french fries. The emphasis here is on the crispness that only exists immediately after frying.
- 炊きたて (Takitate): Specifically for rice. In Japan, there is no higher praise for a breakfast than having takitate no gohan.
- 淹れたて (Iretate): Freshly brewed. Used for coffee or tea.
Beyond the ~tate suffix, there are other words that overlap in meaning but carry different nuances. 新鮮な (Shinsen na) is the standard word for 'fresh,' but it usually refers to raw ingredients like fish or vegetables before they are cooked. You would say shinsen na sakana (fresh fish), but once that fish is boiled, it becomes yudetate or nitate.
「新鮮な野菜」を「茹でたての状態」で食べるのが一番贅沢だ。(Eating 'fresh vegetables' in a 'freshly boiled state' is the ultimate luxury.)
Another alternative is 熱々の (Atsu-atsu no). This focuses purely on the temperature—'piping hot.' While 茹でたての implies the food is hot, its primary focus is on the *timing*. Something can be atsu-atsu because it was reheated in a microwave, but it can never be yudetate unless it just came out of the boiling pot. In restaurant reviews, you will often see these words paired: yudetate de atsu-atsu no udon (freshly boiled and piping hot udon).
Finally, consider 作りたて (Tsukuritate). This is very similar to dekitate. While dekitate focuses on the completion of the dish, tsukuritate focuses on the act of making it. Both are more general than the specific 茹でたての. If you are describing a complex dish like a stew, tsukuritate is better. If you are describing a single ingredient like an egg or a noodle, 茹でたての is more precise and professional.
How Formal Is It?
Curiosidade
In pre-modern Japan, the suffix '~tate' was used for many things beyond food, including 'freshly painted' or 'freshly minted'. Now it is most common in the kitchen.
Guia de pronúncia
- Pronouncing 'yude' as 'yood'. It should be 'yu' like in 'yukon'.
- Stress on the wrong syllable. Japanese syllables have equal weight.
Nível de dificuldade
The kanji 茹 is not in the Joyo list but is very common in food contexts.
The kanji 茹 is complex to write manually.
The pronunciation is simple and rhythmic.
Easily recognizable due to the 'tate' suffix.
O que aprender depois
Pré-requisitos
Aprenda a seguir
Avançado
Exemplos por nível
茹でたての卵です。
It is a freshly boiled egg.
[Noun] + です is the simplest way to use this phrase.
茹でたての野菜を食べます。
I eat freshly boiled vegetables.
The 'no' connects 'yudetate' to 'yasai' (vegetables).
これは茹でたてですか？
Is this freshly boiled?
When used as a question about the state, 'no' is dropped.
茹でたてのうどんは熱いです。
Freshly boiled udon is hot.
'Atsui' (hot) is the common result of being 'yudetate'.
茹でたての枝豆が好きです。
I like freshly boiled edamame.
'Suki' (like) is used with the 'yudetate' noun phrase.
母は茹でたてのトウモロコシをくれました。
My mother gave me freshly boiled corn.
'Kureta' is the past tense of 'give' (to me).
茹でたてのパスタ。
Freshly boiled pasta.
A simple noun phrase.
茹でたてのジャガイモはおいしい。
Freshly boiled potatoes are delicious.
Informal 'oishii' used at the end.
茹でたての麺は香りがいいです。
Freshly boiled noodles have a good aroma.
'Kaori ga ii' means 'smell is good'.
茹でたての卵を冷たい水に入れます。
Put the freshly boiled eggs into cold water.
The particle 'o' marks the object being moved.
この店はいつも茹でたてを出してくれます。
This shop always serves things freshly boiled for us.
'Dashite kureru' means 'to serve/provide for someone'.
茹でたてのブロッコリーにマヨネーズをつけます。
I put mayonnaise on freshly boiled broccoli.
'Tsukeru' means to apply/dip.
茹でたてのソーセージを食べましょう。
Let's eat freshly boiled sausages.
'~mashou' is the 'let's' form.
茹でたてのカニはとても高いです。
Freshly boiled crab is very expensive.
'Takai' means expensive.
茹でたての里芋は皮が剥きやすい。
Freshly boiled taro roots are easy to peel.
'~yasui' means 'easy to'.
茹でたてのほうれん草を絞ります。
Squeeze the freshly boiled spinach.
'Shiborimasu' means to squeeze.
茹でたての麺をザルに上げてください。
Please put the freshly boiled noodles into a strainer.
'Zaru ni ageru' is a specific culinary phrase.
茹でたての卵の殻を剥くのは難しい。
It is difficult to peel the shells of freshly boiled eggs.
'Kara o muku' means to peel the shell.
茹でたての枝豆に塩をたっぷり振った。
I sprinkled plenty of salt on the freshly boiled edamame.
'Futta' is the past tense of 'furu' (to sprinkle).
茹でたてのパスタにオリーブオイルを回しかける。
Drizzle olive oil over the freshly boiled pasta.
'Mawashi-kakeru' means to pour in a circular motion.
茹でたての野菜は色が鮮やかだ。
Freshly boiled vegetables have vibrant colors.
'Azayaka' means vivid or vibrant.
茹でたての落花生は、この時期しか食べられない。
You can only eat freshly boiled peanuts during this season.
'~rareru' is the potential form (can eat).
茹でたてのジャガイモを潰してポテトサラダを作る。
Mash freshly boiled potatoes to make potato salad.
'Tsubushite' is the te-form of 'tsubusu' (to mash).
茹でたてのうどんに生卵を絡める。
Mix a raw egg with freshly boiled udon.
'Karameru' means to entwine or coat.
茹でたてのうどんには、独特のコシがあります。
Freshly boiled udon has a unique chewiness.
'Koshi' refers to the firmness/chewiness of noodles.
茹でたてのトウモロコシの甘みは格別だ。
The sweetness of freshly boiled corn is exceptional.
'Kakubetsu' means exceptional or special.
茹でたての麺が伸びないうちに食べてください。
Please eat the noodles before they get soggy.
'Nobiru' refers to noodles losing their texture/becoming soggy.
茹でたての里芋に塩をつけて食べるのが田舎流だ。
Eating freshly boiled taro with salt is the countryside style.
'~ryuu' means 'style'.
茹でたてのパスタは、余熱で火が通り過ぎることがある。
Freshly boiled pasta can overcook from residual heat.
'Yonetsu' means residual heat.
茹でたての枝豆の香りが、部屋中に広がった。
The aroma of freshly boiled edamame spread throughout the room.
'Hirogatta' means spread.
茹でたての卵を半分に切ると、黄身がトロリとしていた。
When I cut the freshly boiled egg in half, the yolk was runny.
'Torori' is an onomatopoeia for thick liquid.
茹でたてのジャガイモの皮を、熱いうちに剥く。
Peel the skin of the freshly boiled potatoes while they are still hot.
'~uchi ni' means 'while' or 'before the state changes'.
茹でたての麺が放つ小麦の香りが食欲をそそる。
The aroma of wheat emitted by the freshly boiled noodles whets the appetite.
'Shokuyoku o sosoru' is a set phrase for 'whetting the appetite'.
茹でたての卵のような、つるりとした美肌に憧れる。
I long for smooth, beautiful skin like a freshly boiled egg.
'Tsururi' is an onomatopoeia for a smooth surface.
茹でたての野菜を冷水で締めることで、色鮮やかに仕上がる。
By shocking freshly boiled vegetables in cold water, they finish with vibrant colors.
'Shimeru' in cooking means to firm up or shock.
茹でたてのうどんの、あの何とも言えない弾力がたまらない。
I can't resist that indescribable elasticity of freshly boiled udon.
'Tamaranai' means 'unbearable' in the sense of 'can't get enough of it'.
茹でたてのパスタをソースに投入するタイミングが重要だ。
The timing of tossing the freshly boiled pasta into the sauce is crucial.
'Tounyuu' means to throw in or insert.
茹でたての蟹の身を、無言でひたすら剥き続ける。
We continued to peel the meat of the freshly boiled crab in total silence.
'Hitasura' means 'intently' or 'nothing but'.
茹でたての落花生の、ホクホクとした食感を楽しんだ。
I enjoyed the flaky, soft texture of the freshly boiled peanuts.
'Hoku-hoku' is an onomatopoeia for warm, flaky food.
茹でたての里芋の皮を剥く作業は、指先が熱くて一苦労だ。
The task of peeling freshly boiled taro is a struggle because the fingertips get so hot.
'Hitokurou' means a bit of a struggle/hardship.
茹でたての麺が持つ、職人のこだわりが凝縮された風味。
The flavor of the freshly boiled noodles, in which the craftsman's dedication is condensed.
'Gyoushuku' means condensed or concentrated.
茹でたての卵の殻を剥く際、薄皮が残らぬよう細心の注意を払う。
When peeling freshly boiled eggs, I pay the utmost attention so that no thin membrane remains.
'Saishin no chuui o harau' is a formal expression for 'paying the utmost attention'.
茹でたての野菜の放つ蒸気が、冬の厨房を白く染め上げた。
The steam emitted by the freshly boiled vegetables dyed the winter kitchen white.
'Some-ageru' is a poetic way to say 'dyed' or 'colored completely'.
茹でたてのパスタとソースの乳化が、一皿の完成度を左右する。
The emulsification of the freshly boiled pasta and the sauce determines the perfection of the dish.
'Sayuu suru' means to influence or determine.
茹でたてのうどんの喉越しは、正に日本の食文化の粋である。
The feeling of freshly boiled udon going down the throat is truly the essence of Japanese food culture.
'Nodogoshi' refers to the sensation of food/drink in the throat; 'Sui' means essence/chic.
茹でたての枝豆の鮮烈な緑は、夏の訪れを告げる風物詩だ。
The vivid green of freshly boiled edamame is a seasonal tradition that heralds the arrival of summer.
'Fuubutsushi' is a term for things that remind people of a particular season.
茹でたてのジャガイモから立ち昇る、大地の力強い香り。
The powerful scent of the earth rising from the freshly boiled potatoes.
'Tachi-noboru' means to rise up (smoke/steam).
茹でたての蟹を囲む食卓には、至福の時間が流れていた。
At the dining table surrounding the freshly boiled crab, a time of supreme bliss was flowing.
'Shifuku' means supreme bliss.
Colocações comuns
Frases Comuns
— Please have it while it's freshly boiled.
「茹でたてをどうぞ」「ありがとうございます」
— Freshly boiled is the best.
枝豆は茹でたてが一番おいしい。
— Like something freshly boiled (metaphor).
茹でたてのようなツヤのある肌。
— Sticking to/insisting on serving it freshly boiled.
この店は茹でたてにこだわっている。
— To chill something immediately after boiling.
茹でたてを冷水で冷やす。
— We will serve it to you freshly boiled.
少々お待ちください、茹でたてをお出しします。
— The fragrance of something freshly boiled.
茹でたての麺の香ばしさが漂う。
— Freshly boiled and therefore hot.
茹でたてで熱いので気をつけてください。
— The texture of something freshly boiled.
茹でたての食感を楽しむ。
— To stuff one's mouth with freshly boiled food.
茹でたてのトウモロコシを頬張る。
Expressões idiomáticas
— Extremely smooth and clear skin.
彼女は茹でたての卵のような肌をしている。
Descriptive— To be as red as a boiled octopus (often from anger or sun).
怒りで顔が茹でたてのタコのように赤い。
Informal— To seize an opportunity while it's hot (rare/slang).
チャンスは茹でたてを食うのが一番だ。
Slang— Having a perfect balance of softness and firmness.
その組織には茹でたての麺のようなコシがある。
Metaphorical— Speaking unclearly as if having hot food in mouth.
彼は茹でたてのジャガイモを転がすような喋り方をする。
Informal— The initial excitement or energy of a situation.
会場には茹でたての熱気が立ち込めていた。
Literary— To miss the peak moment.
タイミングを誤って茹でたてを逃した。
General— The peak visual appeal of something.
その写真は茹でたての彩りを捉えている。
Artistic— The absolute peak of freshness.
このニュースには茹でたての鮮度がある。
Journalistic— The irresistible appeal of something hot and fresh.
茹でたての誘惑に勝てなかった。
GeneralFamília de palavras
Substantivos
Verbos
Adjetivos
Relacionado
Memorize
Mnemônico
'Yude' sounds like 'You did'. 'Tate' sounds like 'Today'. You did it today! It's freshly boiled!
Associação visual
Imagine a steaming pot of water with a giant 'T' (for Tate) sticking out of it like a handle.
Word Web
Desafio
Try to name three foods you can describe with 'yudetate' in the next 10 seconds (Eggs, Udon, Broccoli!).
Origem da palavra
Derived from the verb 'yuderu' (to boil) which has roots in Old Japanese. The suffix '~tate' comes from 'tatsu' (to stand/rise), indicating an action that has just 'stood up' or appeared.
Significado original: Just risen from the boiling water.
JaponicContexto cultural
No specific sensitivities, but be careful not to use it for non-boiled foods as it sounds strange.
English speakers often just say 'fresh' or 'hot', but Japanese speakers prefer to specify the cooking method (boiled vs baked).
Pratique na vida real
Contextos reais
Ramen Shop
- 茹でたての麺をお願いします。
- 茹でたては熱いですね。
- 茹でたての香りがいい。
- 茹でたてをすぐ食べる。
Home Cooking
- 茹でたての枝豆あるよ。
- 茹でたての卵、剥いて。
- 茹でたてのうちに食べて。
- 茹でたての野菜を添える。
Cooking Show
- 茹でたてのパスタを使います。
- 茹でたてを氷水に入れます。
- 茹でたての状態で味付けします。
- 茹でたてのツヤを見てください。
Supermarket
- 茹でたてのトウモロコシ販売中。
- 茹でたてをパックしました。
- 茹でたての美味しさ。
- 茹でたてをお持ち帰り。
Gourmet Review
Summary
Use 'yudetate no' to describe food like noodles or edamame that has just come out of the pot. Example: 茹でたての麺 (Freshly boiled noodles).
- Freshly boiled state.
- Used for noodles, eggs, veg.
- Emphasizes heat/texture.
- Grammar: [Stem]+tate+no.
Exemplo
茹でたての枝豆はビールによく合う。
Conteúdo relacionado
Mais palavras de food
少々
B1Por favor, aguarde um pequeno momento. Adicione uma pitada de sal à receita.
〜ほど
B1Esperei cerca de dez minutos. (I waited about ten minutes.)
~ほど
B1Cerca de, aproximadamente; a ponto de; não tão... quanto. Exemplo: Demora cerca de uma hora. (一時間ほどかかります). Não há ninguém tão gentil quanto ele. (彼ほど優しい人はいない).
豊富な
B1Abundant, rich in.
ふんだんに
B1Este prato usa especiarias <mark>ふんだんに</mark> (generosamente).
足す
B1Adicionar algo para completar uma quantidade. Por exemplo, adicionar sal à sopa.
添加物
B1Aditivo. Substâncias adicionadas aos alimentos para preservar o sabor ou melhorar sua aparência e durabilidade.
〜てから
B1Depois de fazer algo. 'Depois de comer, escovo os dentes.'
~てから
B1Use '~te kara' para dizer 'depois de' fazer algo. Por exemplo: 'Depois de comer, eu saio.'
熟成させる
B1Deixamos o queijo maturar por seis meses para obter um sabor mais forte.
