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้ฃŸๆ–™ๅฎ‰ๅ…จใ—ใ‚‡ใใ‚Šใ‚‡ใ†ใ‚ใ‚“ใœใ‚“shokuryouanzen

noun  noun (generic) 

  • food safety
้ฃŸๅฎ‰ใ—ใ‚‡ใใ‚ใ‚“shokuan

abbreviation  noun  noun (generic) 

  • food safety
็‰นๅฎšไฟๅฅ็”จ้ฃŸๅ“ใจใใฆใ„ใปใ‘ใ‚“ใ‚ˆใ†ใ—ใ‚‡ใใฒใ‚“tokuteihokenyoushokuhin

noun  noun (generic) 

  • food for specified health uses (e.g. cholesterol reduction), FOSHU, designated health food
็‰นไฟใจใใปtokuho

abbreviation  usually written using kana alone  noun  noun (generic) 

  • food for specified health uses (e.g. cholesterol reduction), designated health food
ใƒ•ใƒผใ‚บfuuzu

noun  noun (generic) 

  • foods
ๅตๆ–™็†ใŸใพใ”ใ‚Šใ‚‡ใ†ใ‚Štamagoryouri

noun  noun (generic) 

  • egg dishes, food prepared with eggs
็‚Šใๅˆใ‚ใ›ใŸใใ‚ใ‚ใ›takiawase

noun  noun (generic) 

  • food (meat, fish, vegetables, etc.) cooked separately but served together on one dish
่’ธใ—็‰ฉใ‚€ใ—ใ‚‚ใฎmushimono

noun  noun (generic) 

  • food cooked by steaming
ๆค€็››ใ‚Šใ‚ใ‚“ใ‚‚ใ‚Šwanmori

noun  noun (generic)  Kantou-ben 

  • food cooked by boiling or stewing
ๅ…ซๅฏธใฏใฃใ™ใ‚“hassun

noun  noun (generic) 

  • distance of eight sun (approx. 24 cm)
  • dish or tray of this size (esp. used in kaiseki cuisine to serve several kinds of delicacies), food served in such a dish
  • variety of thick, traditional Japanese paper

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