Kanji Kanban #82

食べる

肉は焼き過ぎてしまうと、固くなってしまい美味しさも半減してしまいます。高温で炙るように一気に焼くことで美味しさもアップ！！

野菜なども取り入れて栄養バランスをとりましょう。

Use the rikaichan popup dictionary or your favorite reference tool with my transcription below the photo if you need help reading the characters on this sun-faded poster I saw recently in a Kyoto butcher shop’s window.

Click on the photo to enlarge it and then click on it a second time to make the kanji characters big enough to see easily.  WARNING: The boys will appear even more meat-crazed when you do this.

The kanji character in the verb 炙る(あぶる) isn’t included in the  常用漢字(じょうようかんじ) standardized list of common kanji, but  is still an often seen kanji, especially associated with grilling or searing fish and meats and other foods.

The numbers below refer to the kanji I’ve transcribed below the photo, and correspond to their order of appearance in both Heisig’s Remembering the Kanji and Kanji in Context.

To learn more about how to work with this information and get the most out of my daily Kanji Kanban series, please read this.

Heisig(H1472, H1200, H1293, H580, H548, H219, H1202, H366, H307, H1452, H1, H N/A,  H1885, H1200, H548, H219, H1596, H734, H819, H779, H326, H1479, H13, H12, H1200, H1022, H12)

Kanji In Context(KIC131, KIC561, KIC218, KIC284, KIC470, KIC673, KIC311, KIC159, KIC430, KIC83, KIC839, KIC N/A, KIC1, KIC246, KIC218, KIC673, KIC311, KIC404, KIC774, KIC270, KIC186, KIC1188, KIC675, KIC17, KIC16, KIC218, KIC561, KIC16)