1.
appetizer, hors d'oeuvre, starter
A small dish served at the beginning of a meal to stimulate the appetite. In Japanese cuisine, often consists of several small seasonal items.
前菜をお願いします。
I'll have the appetizer, please.
コース料理の最初に前菜が出ます。
Appetizers are served first in a course meal.
前菜の盛り合わせは見た目も綺麗です。
The appetizer assortment looks beautiful too.
前菜は量が少ないけれど、一つ一つ丁寧に作られています。
The appetizers are small in portion, but each one is carefully prepared.
イタリア料理の前菜には、生ハムやチーズが使われることが多いです。
Italian appetizers often include prosciutto and cheese.
前菜 (literally "before-dish") refers to appetizers or starters.
前 = before, 菜 = dish/vegetable
In Japanese cuisine:
- Often called 先付け in kaiseki
- Features multiple small, seasonal items
- Emphasizes visual presentation
- Designed to stimulate appetite
In Western-style restaurants:
- オードブル (hors d'oeuvre)
- サラダ (salad)
- スープ (soup)
Meal structure:
- 前菜 (appetizer)
- 主菜 (main dish)
- 副菜 (side dish)
- 汁物 (soup)
- 主食 (staple/rice)