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Sushi Menu

カード 14枚 作成者: Japanese Culture by zuknow (作成日: 2014/07/01)

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教材の説明:

Everyone loves SUSHI!!!

公開範囲:

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  • 1

    補足(例文と訳など)

    答え

    • Sushi

    解説

    Sushi is the most famous Japanese dish outside of Japan, and one of the most popular dishes among the Japanese themselves. In Japan, sushi is usually enjoyed on special occasions, such as a celebration. During the Edo period, "sushi" referred to pickled fish preserved in vinegar. Nowadays sushi can be defined as a dish containing rice which has been prepared with sushi vinegar. There are many different types of sushi.

  • 2

    補足(例文と訳など)

    答え

    • Maguro

    解説

    "Maguro" is Japanese name of tuna. It has a simple, but robust taste. It has almost no fat, and has a firm flesh. The blue fin tuna or honmaguro (true tuna), nicknamed the “black diamond” (for its shiny cobalt skin), is considered the best match for Edo style sushi, and is appreciated much more than the yellow fin or ahi tuna. Tuna is best to eat it in its most simplest form. Wasabi, and soy sauce is the best match. No special touches are required.

  • 3

    補足(例文と訳など)

    答え

    • Tai

    解説

    Red snapper. Red snapper is classified as one of the white fishes (shiromi). Fresh red snapper has a turgid flesh, is very watery, and has a delicate sweet aroma. For some, more stronger flavors are preferred, so in order to do this, the red snapper is refrigerated for a couple of hours. This lowers its moisture content and concentrates the flavor. On top of that the amino acids start to decompose, and a deeper flavor is achieved.

  • 4

    補足(例文と訳など)

    答え

    • Salmon

    解説

    Called "Sake" in Japanese. It is a relatively new ingredient for sushi. Salmon is an oily fish that has a mild to strong flavor along with a rich and semi-soft texture. Salmon is best when accompanied with salt and a dash of citrus. Wasabi is also used with salmon. There are many species of salmon, and some of them are leaner than the king salmon, which are frequently used worldwide. In the leaner types of salmon, the harasu or the salmon belly is appreciated for the oilier texture

  • 5

    補足(例文と訳など)

    答え

    • Ikura

    解説

    "Ikura" is Japanese name of salmonroe. Salmon roe for sushi is prepared by separating the individual roes and soaking them in soy sauce and Japanese rice wine (sake). This removes the strong fishy flavor and makes the texture of the roe smoother, and lighter. Since the salmon roe are immersed in soy sauce, not much more is required. However, if it is required, then a drop or to should be place on top of the salmon roe directly from the soy sauce dispenser. A little wasabi enhances the sweet flavors from the richness of the roe.

  • 6

    補足(例文と訳など)

    答え

    • Uni

    解説

    "Uni" is Japanese name of sea urchin. Sea urchin is one of the top three delicacies in Japan along with mullet roe (Karasumi), and cured sea cucumber intestines (Konowata). Sea urchin sushi uses the gonads of the sea urchin. The colors range from yellow to bright orange. Sea urchin has a strong ocean scent, and it is very creamy and rich. It is prepared as a ship roll or gunkanmiaki, however some people prefer not to use nori for the ship roll and ask to be rolled with paper thin Japanese cucumber strips.

  • 7

    補足(例文と訳など)

    答え

    • Ebi

    解説

    "Ebi" is Japanese name of shrimp. Shrimp is one of the original Edomae sushi ingredients, and it is usually poached before it is prepared although it is better steamed, since it locks the flavors inside.

  • 8

    補足(例文と訳など)

    答え

    • Ika

    解説

    "Ika" is Japanese name of squid. Squid is a difficult sushi to prepare into a nigiri. It is very stiff compared to fishes, and the sushi rice doesn’t settle with it so easily. A normal squid sushi uses the mantle or the hood of the squid. Some people prefer the tentacles which are poached. This is called ika geso or squid leg

  • 9

    補足(例文と訳など)

    答え

    • Tamago

    解説

    "Tamago" is Japanese name of egg. The main ingredient for egg sushi is sweet egg omelet. It is usually eaten at the end of the dinner as a desert to curb the appetite. Although not the most popular ingredient in sushi, it is the egg sushi that sushi chefs used to compete against each other, or to show off their skills. In sushi restaurants, the egg sushi is the only ingredient that is modified from the original form of the ingredient

  • 10

    補足(例文と訳など)

    答え

    • Gari

    解説

    It is "sweet", thinly sliced young ginger that has been marinated in a solution of sugar and vinegar. Young ginger is generally preferred for gari because of its tender flesh and natural sweetness. Gari is often served and eaten after sushi, and is sometimes called sushi ginger.

  • 11

    補足(例文と訳など)

    答え

    • Hamachi

    解説

    Yellowtail. The yellowtail is included in a group of sushi fish called the “Big Three Yellowtails”. They consist of yellowtail, yellowtail amberjack, and amberjack. These three fishes are classed as a luxury fish. They are all related, and similar in nature, but the yellowtail is considered the most valuable. When speaking of sushi, the hamachi is incorrectly referred as the yellowtail (buri) very often. They are both the same, however, hamachi is the farmed version of yellowtail.

  • 12

    補足(例文と訳など)

    答え

    • Hotate

    解説

    Scallop sushi is the softest sushi in the shellfish category. The scallop is prepared by immersing them in saltwater with the same concentration of seawater. This way, they expel sand that is trapped in their system

  • 13

    補足(例文と訳など)

    答え

    • Kohada

    解説

    Kohada is Japanese name of gizzard shad. Gizzard shad is one of the shiny fishes and considered very healthy. It is one of the original Edo style sushi ingredients. It is cured with salt for an hour or so, and then lightly washed with rice vinegar before it is prepared

  • 14

    補足(例文と訳など)

    答え

    • Agari

    解説

    When a customer finishes the dish, the sushi shop serves a fresh cup of green tea as the last one to close, and such finishment is called 'agari'. In the end, the tea itself became to be call so. It was one of the jargons in the sushi biz, but it is relatively well known to the people nowadays.

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