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Topic: Food Preservation in Japan
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Word definitions
[be] all about (v.): mainly focused on
obvious (adj.): clear; easy to understand or notice
preserved (adj.): processed to make it last for a long time
[be] a given (n.): considered certain or expected
timeline (n.): things that happened (presented from older to newer)
icehouse (n.): a building for storing ice (usually for keeping things fresh)
ferment (v.): allow bacteria etc. to change something
simmer (v.): gently cook in liquid
relocate (v.): move to a new place
broth (n.): liquid made using meat, seafood, or vegetables (often by boiling/simmering)
flash-freezing (n.): freezing something very quickly
retort (v.): heat food in a sealed container to kill bacteria etc.
preservatives (n.): things added to food to make it last longer
lees (n.): by-product of making tofu, sake, wine, etc.
bran (n.): the brown outer part of rice, wheat, or other grains
mould (n.): a type of fungus (e.g. blue mould on blue cheese)
simply put (phrase): using simple terms to explain something
fungus / fungi (n.): a type of microorganism (includes mould, mushrooms, and more)
go bad (v.): become too old to safely eat
passive (adj.): not actively doing anything
[be] in a pickle (idiom): be) in a difficult situation
