Translation guide
The English word 'blanching' primarily refers to a cooking technique of briefly boiling and then shocking in ice water, but it can also describe a person turning pale. This guide focuses on the cooking sense, which is the most common meaning for learners.
To express the cooking process of briefly boiling vegetables or other foods and then plunging them into ice water to stop cooking, set color, or loosen skins.
The most common and direct equivalent for blanching in cooking. Literally 'passing through hot water'. Used for vegetables, meats, etc.
To describe a person's face becoming pale due to fear, shock, or illness.
湯通し specifically implies a quick dip in hot water, often followed by cooling, and is the closest to 'blanching'. 下茹で is parboiling, which may be longer and is often a prep step. さっと茹でる just means 'boil briefly' and may not include the ice water step.
Blanch the spinach.
トマトは湯通しすると皮がむきやすくなる。
Blanching tomatoes makes them easier to peel.
Means 'to boil briefly'. Often used in recipes to describe a quick boil, similar to blanching, but may not always imply the ice water step.
ブロッコリーをさっと茹でて冷水にとる。
Briefly boil the broccoli and then put it in cold water.
Refers to parboiling or pre-boiling, often as a preparation step. It can overlap with blanching when the goal is to partially cook before another method.
野菜を下茹でしてから炒める。
Parboil the vegetables before stir-frying.
In Japanese recipes, the full blanching process is often described step by step: 'briefly boil and then cool in ice water'. This is clear and natural.
沸騰したお湯で30秒茹で、すぐに氷水に取る。
Boil in boiling water for 30 seconds, then immediately transfer to ice water.
The standard verb for 'to turn pale'. Used for faces or complexions.
彼はその知らせを聞いて青ざめた。
He blanched when he heard the news.
Literally 'lose facial color'. A more descriptive way to say someone blanched.
恐怖で顔色がなくなった。
She blanched with fear.