常備菜(じょうびさい)

じょうびさい
noun
make-ahead side dish; prepared dish kept on hand
food
1. make-ahead side dish; prepared dish kept on hand
Side dishes prepared in advance and stored in the refrigerator for several days. A practical approach to meal preparation, allowing busy people to have ready-made side dishes throughout the week.
週末(しゅうまつ)に常備菜(じょうびさい)を作(つく)る。
I make prepared side dishes on the weekend.
常備菜(じょうびさい)があると毎日(まいにち)のお弁当(べんとう)作(づく)りが楽(らく)になる。
Having make-ahead dishes makes daily bento preparation easier.
きんぴらごぼうやひじきの煮物(にもの)は定番(ていばん)の常備菜(じょうびさい)だ。
Kinpira gobo and simmered hijiki are classic make-ahead side dishes.

Composed of 常備(じょうび) (always keeping on hand) + 菜(さい) (dish, vegetable). A key concept in Japanese home cooking (家庭料理(かていりょうり)). Typical 常備菜(じょうびさい) include 切(き)り干(ぼ)し大根(だいこん) (dried daikon strips), きんぴらごぼう (braised burdock), and 煮豆(にまめ) (simmered beans). 常備菜(じょうびさい) recipes have become extremely popular online and in cookbooks, especially among working parents. Also called 作(つく)り置(お)き (meal prep).

Related Words

Related: 作(つく)り置(お)き (meal prep)
general
Added 2026.3.24 20:30 · Revised 2026.9.2 13:01
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