Translation and Meaning of: 茹でる - yuderu

The word 「茹でる」 (yuderu) in Japanese means "to boil" or "to cook in boiling water." This verb is often used to describe the process of cooking food by submerging it in hot water. While the literal translation to Portuguese might be "cozinhar," the specific sense of the word suggests the use of boiling water as the main method.

From an etymological point of view, 「茹でる」 is a verb composed of two main components: the kanji 「茹」 and the verbal ending 「る」 (ru). The kanji 「茹」 has the radical 「艹」, related to plants, and is historically associated with the act of cooking vegetables. The verb ends with the suffix 「る」, common in the formation of verbs in the Japanese language. This ending is a characteristic of ichidan group verbs, which have a typical conjugation.

The use of 「茹でる」 is widely spread in Japanese cuisine, especially in basic preparations of ingredients before they are added to more complex dishes. When we hear this word, it is often in the context of preparing vegetables like spinach or other vegetables, eggs, and noodles like udon or soba. On cold days, preparing a noodle soup almost always begins with the action of "yuderu" the main ingredients.

Curiously, the verb 「茹でる」 shares similarities with words from other cultures where the act of cooking in water is equally significant, emphasizing the universality of this culinary technique. In addition to describing an essential technique, familiarity with the term is useful for both beginner cooks and experienced chefs when dealing with authentic Japanese recipes.

Vocabulary

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Verb conjugation of 茹でる

• 茹でます - Formal affirmative form
• 茹でましょう - Formal imperative form
• 茹でる - Informal affirmative form
• 茹でよう - Informal imperative form
• 茹でません - Formal negative form
• 茹でない - Informal negative form

Synonyms and similar words

• 煮る (Niru) - To boil, to cook in liquid
• 炊く (Taku) - Cooking rice
• 炊き上げる (Takiageru) - Cook until ready (usually rice)
• 炊き込む (Takikomu) - Cooking with mixed ingredients (like rice with vegetables)
• 煮込む (Nikomu) - Slow cooking in liquid
• 煮炊きする (Nidakisuru) - Cooking or preparing food with liquids
• 煮こぼす (Nikobosu) - Let a soup or broth boil and overflow.
• 煮詰める (Nitsumeru) - Cook until thickened or flavors are concentrated.
• 煮える (Nieru) - Cooked or ready
• 煮え立つ (Nietatsu) - To be boiling (something that is in the process of boiling)

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