大蒜(にんにく)

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: garlic slices

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.