大蒜(にんにく)

にんにく
noun
garlic
1. garlic
A pungent bulb used as a flavoring in cooking.
大蒜(にんにく)をみじん切(ぎ)りにする。
To mince garlic.
大蒜(にんにく)の匂(にお)いが強(つよ)い。
Garlic has a strong smell.
ラーメンに大蒜(にんにく)を入(い)れて食(た)べる。
I eat ramen with garlic.
大蒜(にんにく)を炒(いた)めると良(い)い香(かお)りがする。
Garlic smells wonderful when you fry it.
大蒜(にんにく)は好(す)きだが、食(た)べた後(あと)の匂(にお)いが気(き)になる。
I like garlic, but I worry about the smell after eating it.

A pungent bulb widely used as a flavoring ingredient in Japanese, Chinese, Korean, and Italian cuisines.

KANJI NOTE:
Often written in hiragana (にんにく) or katakana (ニンニク). The kanji 大蒜(にんにく) is relatively uncommon in daily use.

COMMON PREPARATIONS:

  • 大蒜(にんにく)のみじん切(ぎ)り: minced garlic
  • おろし大蒜(にんにく): grated garlic
  • 大蒜(にんにく)チップ: garlic chips
  • 大蒜(にんにく)スライス: sliced garlic

COMMON COLLOCATIONS:

  • 大蒜(にんにく)を入(い)れる: to add garlic
  • 大蒜(にんにく)の匂(にお)い: garlic smell
  • 大蒜(にんにく)が効(き)いている: the garlic flavor is strong (in a dish)

CULTURE:
Japanese people are often conscious of garlic breath (大蒜(にんにく)の匂(にお)い), especially before work or social situations. Products like 消臭(しょうしゅう)タブレット (deodorizing tablets) are popular for this reason.

Related Words

Related: 生姜(しょうが) (ginger)
core
Added 2026.1.16 12:24 · Revised 2026.4.7 12:52
05000/05190_ninniku