ラード

らーど
noun
lard
food
1. lard; pork fat
Rendered pig fat used in cooking. Valued in Japanese cooking for adding richness to ramen soup, fried rice, and deep-fried dishes.
ラードで炒(いた)めると美味(おい)しい。
It's delicious when stir-fried in lard.
この店(みせ)のラーメンにはラードがたっぷり入(はい)っている。
This shop's ramen has plenty of lard in it.
昔(むかし)はサラダ油(あぶら)の代(か)わりにラードを使(つか)って揚(あ)げ物(もの)をする家庭(かてい)が多(おお)かった。
In the past, many households used lard instead of salad oil for deep-frying.

Usage

From English "lard." A cooking fat that was once a staple in Japanese kitchens but has become less common in home cooking as vegetable oils became dominant. Still valued by professional cooks, particularly for ramen and Chinese-style cooking (中華(ちゅうか)料理(りょうり)).

In ramen

Many ramen shops use ラード or 背脂(せあぶら) (back fat) to add richness and body to their soup. It is a key ingredient in styles like 家系(いえけい)ラーメン and 背脂(せあぶら)系(けい)ラーメン.

Common collocations

Related Words

Compare: 牛脂(ぎゅうし) (beef tallow)
general
Added 2026.2.26 19:41 · Revised 2026.9.2 13:01
13500/13638_raado