Translation guide
A liquid made by boiling a substance, usually a plant or herb, to extract its essence. In Japanese, this is most commonly expressed with 煎じ薬 (senjigusuri) for medicinal contexts or 煎じ液 (senjiekii) for the liquid itself. The verb 'to decoct' is 煎じる (senjiru).
A liquid medicine made by boiling herbs, roots, or other plant materials.
The most common term for a medicinal decoction, often used in traditional herbal medicine (漢方).
風邪にはこの煎じ薬がよく効きます。
This decoction works well for colds.
Refers specifically to the liquid resulting from decoction, often used in technical or pharmaceutical contexts.
煎じ液を濾してから服用してください。
Strain the decoction before taking it.
General term for traditional Chinese/Japanese herbal medicine, which often comes in the form of decoctions.
漢方薬は煎じて飲むことが多いです。
Herbal medicines are often taken as decoctions.
A liquid obtained by boiling ingredients for flavor, such as in cooking.
The standard term for Japanese soup stock, made by boiling kombu, bonito flakes, etc. While not a direct translation of 'decoction', it is the closest culinary equivalent.
この味噌汁は昆布だしを使っています。
This miso soup uses kombu stock.
Literally 'boiled-out liquid', used for any stock or broth made by boiling ingredients.
Can be used for a decoction in cooking, but is less common and may sound medicinal.
漢方の煎じ汁を料理に使うこともあります。
Sometimes herbal decoctions are used in cooking.
The process of boiling something to extract its essence.
The verb meaning 'to decoct' or 'to boil to extract'. Used primarily for medicinal herbs.
薬草を煎じる。
To decoct medicinal herbs.
Common phrase meaning 'to decoct and drink', often used for herbal teas or medicines.
この葉を煎じて飲むと胃にいいそうです。
They say that decocting and drinking these leaves is good for the stomach.
Do not use 煎じる for brewing coffee or tea in the usual sense. For coffee, use 淹れる (いれる); for tea, use 入れる (いれる) or 淹れる. 煎じる implies a medicinal or prolonged boiling process.
野菜の煮出し汁をスープに使います。
I use vegetable stock for the soup.