魚料理(さかなりょうり)

さかなりょうり
noun
fish dish; fish cuisine
1. fish dish; fish cuisine; seafood cooking
Any dish or course made primarily with fish. Encompasses a wide range of Japanese and international preparations, from raw sashimi to grilled, simmered, and fried fish dishes.
魚料理(さかなりょうり)が得意(とくい)だ。
I'm good at making fish dishes.
このレストランは魚料理(さかなりょうり)がおいしい}と{評判(ひょうばん)だ。
This restaurant has a reputation for delicious fish dishes.
日本(にほん)の魚料理(さかなりょうり)は刺身(さしみ)から煮魚(にざかな)まで種類(しゅるい)が豊富(ほうふ)だ。
Japanese fish cuisine is diverse, ranging from sashimi to simmered fish.

Combines 魚(さかな) (fish) and 料理(りょうり) (cooking, dish). A basic culinary term frequently used on menus, in cooking shows, and in everyday conversation about food. In Japanese restaurants, 魚料理(さかなりょうり) on a menu typically refers to the fish course or fish-based entrée.

COMMON COLLOCATIONS:

  • 魚料理(さかなりょうり)を作(つく)る: to make a fish dish
  • 魚料理(さかなりょうり)の店(みせ): a restaurant specializing in fish
  • 旬(しゅん)の魚料理(さかなりょうり): seasonal fish dish
  • 和風(わふう)魚料理(さかなりょうり): Japanese-style fish dish

COMMON TYPES OF FISH DISHES:

  • 刺身(さしみ): sashimi (raw fish slices)
  • 焼(や)き魚(ざかな): grilled fish
  • 煮魚(にざかな): simmered fish
  • 揚(あ)げ魚(ざかな): fried fish
  • 魚(さかな)の南蛮漬(なんばんづ)け: fish in vinegar sauce with vegetables

SIMILAR WORDS:

  • 肉料理(にくりょうり): meat dish — the counterpart for meat-based dishes
  • 海鮮料理(かいせんりょうり): seafood cuisine — broader term including shellfish, squid, and other sea creatures
general
Added 2026.4.20 21:19
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