焦(こ)げ目(め)

こげめ
noun
char marks; browning; sear marks
cookingfood
1. char marks; browning on the surface of food
the browned or slightly charred marks on food created by high heat, often considered desirable for flavor and appearance
肉(にく)に焦(こ)げ目(め)をつける。
Sear the meat to get char marks.
いい焦(こ)げ目(め)がついた。
Nice browning marks formed.
グラタンに焦(こ)げ目(め)がつくまでオーブンで焼(や)く。
Bake the gratin in the oven until it gets browned on top.

Cooking term

焦(こ)げ目(め) refers to the desirable browning or char marks on food, which adds flavor through the Maillard reaction and caramelization.

Common expressions

  • 焦(こ)げ目(め)をつける - to brown/sear (to create char marks)
  • 焦(こ)げ目(め)がつく - char marks form
  • きれいな焦(こ)げ目(め) - nice browning

Desirable vs burnt

焦(こ)げ目(め) (desirable browning) is different from 焦(こ)げ (burnt). Good 焦(こ)げ目(め) adds:

  • Flavor depth
  • Visual appeal
  • Crispy texture

Common dishes

Related Words

Compare: お焦(こ)げ (scorched rice crust)
Compare: 焼(や)き目(め) (browned surface)
general
Added 2026.1.27 20:45 · Revised 2026.9.2 13:01
08500/08576_kogeme