和食の英語表現事典

和食の英語表現事典

著者名 亀田 尚己
青柳 由紀江
John Martin Christiansen
成瀬 宇平 編集協力
発行元 丸善出版
発行年月日 2016年10月
判型 四六 188×128
ページ数 342ページ
ISBN 978-4-621-30066-4
Cコード 0582
ジャンル 人文科学 >  人文科学_総記・事典
論文・語学 >  語学

内容紹介

世界でますます人気上昇中の和食――。日本の伝統的な食文化にも言及しながら、和食全般について、相手に正しく伝わる英語表現を紹介。興味深く楽しく和食の歴史とその英語での説明の仕方が理解できるユニークな事典。 ●具体的でわかりやすい解説 ●ネイティブによる明快な英文表現 ●英文説明は日本語説明の後に併記し利便性を重視 ●「和食のマナーQ&A」などユニークな付録も満載

目次

プロローグ 和食の魅力を理解し英語で伝える
和食を育んできた日本の自然と風土 3
和食に活かす調理の知恵 4
だしや発酵調味料を活かした和食の旨み 5
日本の四季と行事 7
和食に見る五味と五色 7
四季と食材 8
健康食としての和食 9
おもてなしの心としての和食 10
日本人の心としての和食 10
第I部 季節・土地・格式にまつわる和食を理解し英語で伝える
1.季節による分類:Classification by season 14
〔1〕春の和食:Washoku of Spring 14
①ひな祭り:Hina-matsuri, Girlʼs Day 16
②端午の節句:Tango no sekku, Childrenʼs Day 17
〔2〕夏の和食:Washoku of Summer 18
①お盆:Obon, Bon Festival 20
②土用の丑の日:Doyo no Ushi no Hi( The Day of the Ox) 21
〔3〕秋の和食:Washoku of Autumn 22
①七五三: Shichi-go-san, A Celebration of 3, 5, and 7-year-old Children)
24
②お月見と秋の行楽:Full Moon Viewing and Autumn Events 25
〔4〕冬の和食:Washoku of Winter 26
②晦日:Ohmisoka, New Yearʼs Eve 28
②お正月:Oshogatsu, New Yearʼs Day 29
2.土地による分類:Classification by region 30
〔1〕北海道料理:Hokkaido Ryori, Hokkaido Cuisine 30
・ジンギスカン鍋:Jingisukan, Mongolian Mutton Barbecue 30
・ 石狩鍋:Ishikarinabe, Salmon and Vegetable Stew Hot Pot with Miso 30
〔2〕東北料理:Tohoku Ryori, Tohoku Cuisine 32
・せんべい汁:Senbei Jiru, Rice Cracker Soup 32
・きりたんぽ鍋:Kiritanpo Nabe, Rice Stick Hot Pot 32
〔3〕江戸料理:Edo Ryori, Edo Cuisine 34
〔4〕加賀料理:Kaga Ryori, Kaga Cuisine 36
・治部煮:Jibu-ni, Jibu Stew 36
・鯛の唐蒸し:Tainokaramushi, Steamed Sea Bream 37
・かぶらずし:Kaburazushi, Sandwich made of Turnips and Yellowtail 37
〔5〕能登料理:Noto Ryori, Noto Cuisine 38
・寒ブリ:Kanburi, Winter Yellowtail 38
・昆布じめ:Kobujime, Cod Wrapped in Kelp 38
・ズワイガニ:Zuwai-gani, Snow Crab 38
〔6〕京都料理:Kyoto Ryori, Kyoto Cuisine 40
・京会席料理:Kyo-kaiseki Ryori, Kaiseki Cuisine 40
・精進料理:Shojin Ryori 40
・おばんざい料理:Obanzai Ryori 41
〔7〕瀬戸内料理:Setouchi Ryori, Setouchi Cuisine 42
・カキの土手鍋:Kaki-no-dotenabe, Miso-flavored Oyster Pot 42
・鯛めし:Tai-meshi, Rice with Sea Bream 42
・ふぐ料理:Fugu-ryori, Pufferfish Cuisine 42
・うずみ:Uzumi, Bowl of Rice with Ingredients Buried inside 43
・ワニ料理:Wani Ryori, Shark Meat Sashimi 43
・幽霊寿司:Yurei Sushi, Stuffless Pressed Sushi 43
・いとこ煮:Itokoni, Hotchpotch of Beans, Potatoes, etc. 43
〔8〕中国料理(山陰・山陽料理): Chugoku Ryori( Sanyo-Sanʼin Ryori),
Chugoku Cuisine 44
・あご野焼き:Ago-noyaki, Grilled Flying Fish Paste 44
・カニ鍋:Kani-nabe, Crab Hot Pot 44
・しじみ汁:Shijimi-jiru, Shijimi Craw 44
〔9〕土佐料理:Tosa Ryori, Tosa Cuisine 46
・かつおのたたき:Katsuo-no-tataki, Seared Skipjack tuna Fillters 46
・皿
さ わち
鉢料理: Sawachi Ryori, A Platter Filled with Sushi, Sashimi and
Other Foods 46
・鯛そうめん:Tai-somen, Sea Bream Noodles 47
〔10〕沖縄料理:Okinawa Ryori, Okinawa Cuisine 48
・沖縄そば:Okinawa soba, Okinawa noodles 48
・チャンプルー:Champuru 48
〔11〕各地の代表的な駅弁: Representing Ekibens across Japan 50
・牛肉どまんなか:Gyuuniku Domannaka, Beef Domannnaka 52
・いかめし:Ikameshi, Squid Rice 52
・チキン弁当:Chicken Bento, Chicken and Rice Boxed Lunch 52
3.格式による分類:Classfication by status 56
〔1〕本膳料理: Honzen Ryori, A Ritualized From of Serving Food 56
〔2〕有職料理: Yusoku Ryori, A Highly-refined Cuisine Prepared for the
Royal Court 58
〔3〕精進料理:Shojin Ryori, Devotion Cuisine 60
〔4〕懐石料理:Kaiseki Ryori, Tea Ceremony Dishes 62
〔5〕会席料理: Kaiseki Ryori, Japanese Haute Cuisine 63
〔6〕大衆料理:Taishu Ryori, Popular Cuisine 64
〔7〕家庭料理:Katei Ryori, Home Cuisine, Home Cooking 66
第II部  料理・食材・調味料・菓子などにまつわる和食を理解し
英語で伝える
1.生食:namashoku, fish and meat eaten raw 70
〔1〕魚の刺身[お造り]: sashimi, fresh sliced raw fish 70
・アジの刺身:ajino sashimi, horse mackerel sashimi 70
・カツオのたたき:katsuo-no-tataki, patted skipjack tuna sashimi 70
・マグロの刺身:maguro-no-sashimi, tuna sashimi 71
・マダイの薄造り:madai-no-usuzukuri, thinly sliced red sea bream 71
・づけ:zuke, tuna marinated with soy sauce 72
・てっさ:tessa, pufferfish sashimi 72
〔2〕動物の刺身: dobutsu-no-sashimi, meat sashimi 76
・牛肉のたたき:gyuuniku-no-tataki, seared beef slices 76
・馬刺し:basashi, horsemeat sashimi 76
・鳥刺し:torisashi, chicken sashimi 76
2.寿司:sushi 78
〔1〕早寿司―握り寿司:nigirizushi, hand-shaped sushi 82
①赤身:akami, red flesh fish 82
②大トロ:MAGURO OTORO, tuna otoro, marbled toro 84
③中トロ: MAGURO CHUTORO, tuna chutoro, chutoro belly meat 85
④白身:shiromi, fish with white flesh, white-fish 86
・マダイ:MADAI, red sea bream 86
・アマダイ:AMADAI, tilefish 86
・ヒラメ:HIRAME, Japanese flounder 86
・カワハギ:KAWAHAGI, threadsail filefish, skinpeeler 87
・カンパチ:KANPACHI, great amberjack 87
・キス:KISU, sillago 87
・シマアジ:SHIMAAJI, striped jack, white trevally 87
・スズキ:SUZUKI, Japanese sea bass 87
・ブリ:BURI, Japanese amberjack, yellowtail 87
⑤イカ・タコ:ika・tako, squid, octopus 90
・アオリイカ:AORIIKA, bigfin reef squid, oval squid 90
・スミイカ:SUMIIKA, Japanese spineless cuttlefish 90
・ヤリイカ:YARIIKA, spear squid 90
・タコ:OCTOPUS, common octopus 90
⑥エビ:ebi, prawns, shrimp, lobster 92
・クルマエビ:KURUMAEBI, Japanese tiger prawn 92
・アマエビ:AMAEBI, pink shrimp, deep-water shrimp  92
・ボタンエビ:BOTAN-EBI, botan shrimp 92
・シャコ:SHAKO, mantis shrimp, squilla 93
⑦貝:kai, shellfish 94
・アオヤギ: AOYAGI, Japanese orange clam, Chinese mactra( surf)
clam 94
・アカガイ:AKAGAI, bloody clam, ark shell 94
・小柱:KOBASHIRA, clam muscle, adductor muscles 94
・タイラガイ:TAIRAGAI, Japanese pen shell, razor clam 95
・トリガイ:TORIGAI, Japanese cockle, cockle 95
・ハマグリ:HAMAGURI, hard clam, common orient clam 95
・ホタテガイ:HOTATEGAI, scallop 96
・ホッキガイ:HOKKIGAI, Sakhalin surf clam, surf clam 96
・ミルガイ:MIRUGAI, Pacific gaper, shell siphon, giant clam 96
⑧アワビ:AWABI, abalone 98
⑨光り物:hikarimono, silver-skinned fish 99
・アジ:AJI, Japanese jack mackerel, horse mackerel 99
・イワシ:IWASHI, sardines 99
・サバ:SABA, mackerel 100
・サンマ:SANMA, Pacific saury 100
・サヨリ:SAYORI, Japanese halfbeak 100
・コハダ:KOHADA, mid-sized konoshiro gizzard shad 101
・シラウオ:SHIRAUO, Japanese ice fish 101
〔2〕早寿司―軍艦巻き: gunkanmaki, battleship roll 103
・ウニ:UNI, sea urchin 103
・イクラ:IKURA, ikura salmon roe 103
〔3〕早寿司―海苔巻き:norimaki; nori rolls 104
・手巻き寿司(巻き寿司):temakizushi; hand-rolled sushi 104
・太巻き:FUTOMAKI; thick roll 105
・細巻き:HOSOMAKI; thin roll 105
・穴きゅう巻き:ANAKYU-MAKI; conger and cucumber roll 105
・かっぱ巻き:KAPPA-MAKI; cucumber roll 106
・鉄火巻き:TEKKA-MAKI; tuna roll 106
・ねぎとろ巻き:NEGITORO-MAKI; scallion and tuna roll 106
・紐きゅう巻き:HIMOKYU-MAKI; himokyu roll 106
・かんぴょう巻き:KANPYOMAKI; gourd strip roll 108
〔4〕熟れ鮨:nare zushi; fermented sushi 109
・釣瓶鮨:Tsurubezushi; well bucket sushi, sweetfish sushi 109
・鮒鮨:Funazushi; fermented crucian carp sushi 109
〔5〕その他の寿司 110
①稲荷寿司:inari zushi; sushi in fried tofu 110
②大阪ずし:Osaka-zushi; Osaka-style sushi 111
③押し寿司:oshi zushi; pressed sushi 112
④ちらし寿司:chirashi zusi; unrolled sushi 113
3.麺類:menrui; noodles 114
〔1〕うどん: udon; thick white noodles made from wheat flour 114
・釜揚げうどん: kamaageudon; udon served in hot water in a shared hot
pot 114
・カレーうどん: kareeudon; curried udon 114
・鍋焼きうどん: nabeyaki udon; udon cooked in a( metal) hot pot 115
・その他: sonota; other udon dishes 115
〔2〕そば:soba, Japanese noodles 118
・おろしそば: oroshisoba; cold soba noodles served in a broth 119
・鴨南蛮そば: kamonanbansoba; soba with duck meat 119
・ざるそば: Zarusoba; chilled soba noodles 120
・天ぷらそば: tempura soba; hot soba served with tempura 120
・とろろそば:tororosoba;soba noodles with slimy grated yam 120
①きしめん: kishimen; noodles made in flat strips 122
②そうめん:soumen; thin noodles 123
〔3〕ラーメン: ramen; Chinese-style noodles 124
・塩ラーメン:s hio ramen; quick-cooking wheat noodles( ramen) in a
light, salted broth. 124
・醤油ラーメン: shouyu ramen; quick-cooking wheat noodles in a clear,
brown broth flavored with soy sauce 125
・とんこつラーメン: tonkotsu ramen; quick-cooking noodles in a cloudy, white
broth that contains boiled-down pork bones 125
・バターコーンラーメン: bata kohn ramen; quick-cooking noodles in a
light brouth and topped with corns 126
・味噌ラーメン: miso ramen; quick-cooking noodles in a thick, brown
soup, flavored with soybean paste( “miso”) 126
〔4〕やきそば: yakisoba; stir-fried noodles in a sweet sauce 128
・炒めそば:i tamesoba; noodles fried( or sautéed) quickly in a little hot
fat 129
・皿うどん: saraudon; cooked noodles with fried vegetables, meat, &
seafood. 129
・ソース焼きそば: soosu yakisoba; yakisoba served in a thick, sweet sauce
129
4.漬け物:tsukemono, picklles 130
〔1〕漬け物(魚介・肉類):pickled fish and meat 130
・西京漬:saikyouzuke; fish marinated in miso(saikyoumiso) 131
・酒粕漬け: sakekasuzuke[kasuzuke], fish or meat marinated in sake
lees 131
・塩漬け:shiozuke, salt pickles 132
・糠漬け:nukazuke, fermented rice bran 132
・味噌漬け: misozuke, meats fermented in a bed of miso soybean paste
132
〔2〕漬け物(野菜):pickled vegetables 134
・柴漬け:shibazuke; chopped vegetable pickles 135
・はりはり漬け:hariharizuke; dried and pickled daikon 135
・べったら漬け: bettarazuke; daikon pickled in “kouji”( a type of ungus),
sugar, salt, and sake 136
(1)千枚漬け:senmaizuke; thin slices of turnip pickles 138
(2)たくあん:takuan; yellow pickled daikon( Japanese radish) 139
(3)奈良漬: narazuke; sake flavored pickles, vegetables pickled in sake
lees 140
(4)野沢菜:nozawana; pickled turnip leaves 141
5.和え物:aemono; dressed food 142
・鉄砲和え: teppou ae; gun dressed food 143
・ぬた和え: nuta ae; salad with vinegar and miso 143
(8)(1)ごま和え: goma ae; vegetables dressed with ground sesame seeds and
(9)vinegar 146
(10)(2)南蛮漬け: nanbanzuke, deep-fried fish or meat marinated in a spicy
(11)sauce 147
(12)(3)ゆば: yuba; fresh or dried layers of the skin of gently-boiled soybean
(13)milk 148
(14)6.酢の物:sunomono; vinegared dishes 149
・かき酢: kakisu; vinegared oysters 150
(16)・たこ酢: takosu; sliced boiled octopus in rice vinegar 151
(17)・なまこ酢: namakosu; sea cucumber in rice vinegar 151
(18)・なます: namasu; uncooked sliced vegetables or seafood in rice vinegar
(19)151
(20)7.珍味:chinmi; delicacies and foods of acquired taste 153
21・からすみ:karasumi, silver mullet roe 154
22・このわた:konowata, sea cucumber guts 155
23・ほや: hoya, sea pineapple 155
248.菓子類:kashirui: confectionery 157
25(1)石焼き芋:ishiyakiimo, stone-roasted sweet potatoes 159
26(2)ういろう:uirou, Sweet Rice Jelly 160
27(3)おこし: okoshi, millet-and-rice cake, millet brittle, a popped milletand-
28rice candy 161
29(4)かき氷:kakigori, shaved Ice with syrup on the top 162
30(5)柏餠:kashiwamochi, oak-leaf rice cake 163
31(6)カステラ:kasutera, castella cake, Japanese sponge cake 164
32(7)京菓子:kyogashi, Kyoto-style sweets[ confectionery] 165
33(8)金鍔(きんつば): kintsuba, cubed sweet beans wrapped in a wheat-
34flour skin 166
35(9)草餠:kusamochi, mugwort rice cakes 167
36(10)葛きり: kuzukiri, strips of jellied kudzu starch, striped kudzu-starch
37jelly 168
38(11)桜餠:sakuramochi, cherry-leaf rice cake 169
39(12)白玉:shiratama, rice-flour dumplings 170
40(13)汁粉:shiruko, a sweet bean-paste soup with rice cakes 170
41(14)素甘:suama, sweet rice cakes 171
42(15)煎餠:senbei, rice crackers, cracknels of wheat flour 172
43(16)大学芋:daigakuimo, candied sweet potatoes 173
44(17)銅
45ど
46鑼ら
47焼き: dorayaki, sweet bean “gongs,” bean-jam pancakes 174
48(18)饅頭:manjyu, bun stuffed with sweet bean paste 175
49(19)みたらし団子: mitarashi dango, grilled dumplings on skewers 176
50(20)蜜豆:mitsumame, agar jelly cubes with red beans in syrup 177
51(21)最中:monaka, bean-jam-filled wafers, stuffed wafer cakes 178
52(22)羊羹: youkan, sweet adzuki-bean jelly, bar of jellied sweet bean paste
53[jam] 179
549.飲み物など:nomimono; drinks 180
55〔1〕甘酒:amazake, sweet sake, fermented rice juice 180
56〔2〕お茶:ocha, tea 181
57・お抹茶:omatcha; fine powder green tea 181
58・煎茶:sencha;green tea 182
59・ほうじ茶:hoojicha; roasted tea 182
60〔3〕日本酒:nihonshu; Japanese sake 183
6110.調味料:chomiryo; seasoning 185
62(1)塩:shio; salt 185
63(2)醤油:shoyu; soy sauce 186
64(3)味噌:miso; miso paste 187
65(4)みりん:milin; sweet sake condiment 188
66(5)その他: others 189
67・砂糖: satou; sugar 189
68・酢:su; vinegar 189
69・酒:sake; sake 189
70・ソース: soosu; sauce 189
71・ぽん酢: ponzu; citrus-based sauce 189
72・つゆ: tsuyu; tsuyu-stock 189
7311.だし:dashi; soup stock 190
74(1)カツオ節:katuobushi; dried bonito 190
75(2)昆布:kombu; kombu kelp 191
76(3)煮干し: niboshi; dried sardine 192
77(4)その他: others 193
7812.薬味:yakumi; spices, condiments 194
79(1)辛子(からし): karashi; Japanese musatard 194
80(2)ガリ:gari; sweet pickled ginger 195
81(3)七味唐辛子: shichimi tougarashi; Japanese chili peppers 196
82(4)大根おろし: daikonoroshi; grated daikon 197
83(5)薬味ねぎ: yakuminegi; spring onion for condiment 198
84(6)わさび:wasabi; Japanese horseradish 199
85(7)その他(上記以外):others 200
86第III部  調理法(煮、揚、焼、蒸など)にまつわる和食を理
87解し英語で伝える
881.煮物:Simmered [Stewed] Dishes 202
89〔1〕魚が主の煮物:Simmered Fish 205
90(1)海老の旨煮: Simmered Prawns 205
91(2)金目の煮付け:Simmered Red Snapper[ Alfonsino] 206
92(3)サバの味噌煮: Miso-Simmered Mackerel 206
93(4)鯛の兜煮: Simmered Sea Bream Head Served Like a Helmet 206
94(5)ぶり大根: Simmered Yellowtail and Daikon Radish 207
95(6)メバルの煮付け: Simmered Rockfish 207
96〔2〕野菜が主の煮物:Simmered Vegetables 208
97(1)かぼちゃの煮物: Simmered Pumpkin[ Squash] 208
98(2)切干大根の煮物: Simmered Dried Daikon Radish Strips 209
99(3)きんぴらごぼう: Sautéed Burdock 209
100(4)高野豆腐の含め煮:Simmered Freeze-Dried Tofu 210
101(5)さといもの煮っころがし:Taro Tumbles 210
102(6)大豆の五目煮:Stewed Soybean Mix 211
103(7)白菜と薄揚げの旨煮:S immered Chinese[ Napa] Cabbage with Thin
104Deep-Fried Tofu 211
105(8)ひじきの煮物:Soy-Braised Hijiki Seaweed 212
106(9)ふろふき大根:Boiled Daikon Radish with Miso Sauce 212
107(10)若竹煮:Simmered Bamboo Shoots with Wakame Seaweed 212
108〔3〕肉が主体の煮物:Simmered Meat 213
109(1)筑前煮:Chikuzen-Style Chicken and Vegetable Stew 213
110(2)鳥の治部煮:Simmered Chicken, Jibu-ni-Style 213
111(3)肉じゃが:Braised Meat and Potatoes 214
112(4)豚の角煮:Nagasaki-Style Braised Pork 214
1132.揚げ物:Deep-fried Food 215
114(1)揚げ出し豆腐:Deep-Fried Tofu 217
115(2)海老しんじょ:Shrimp Paste Dumpling 217
116(3)カレイのから揚げ:Deep-Fried Flounder 217
117(4)串揚げ:Deep-Fried Crumbed Skewered Cutlets 218
118(5)コロッケ:Korokke, Croquettes 219
119(6)天ぷら:Tempura 220
120(7)鶏のから揚げ:Deep-Fried Chicken( without Batter) 221
121(8)とんカツ:A Pork Cutlet, Deep-Fried( Breaded) Pork Cutlet 222
122(9)茄子のはさみ揚げ:Deep-Fried Stuffed Eggplants 223
123(10)練り物:Fish Paste Products 223
124(11)フライ:Deep-fried Crumbed Food 224
125(12)メンチカツ: Deep-Fried Cakes of Minced Meat 224
1263.鍋物:One-Pot[ Hot-Pot] Dish[ Meal] 225
127(1)石狩鍋:One-Pot Dish of Salmon and Vegetables 228
128(2)おでん:Oden Stew, Hodgepodge Stew 228
129・がんもどき:Deep-Fried Tofu Cake with Vegetables 229
130・昆布(コブ):Kelp, Tangle 230
131・ごぼう巻き:Burdock Roll 230
132・こんにゃく:Konnyaku, Konjak, Devilʼs Tongue Jelly 231
133・薩摩揚げ:Satsuma-Age, Deep-Fried Fish Paste 231
134・白滝:White Stringy Konjak Noodles 231
135・大根:Japanese Radish, Giant White Radish, Daikon( Radish) 232
136(3)しゃぶしゃぶ:Shabu-Shabu 232
137(4)すき焼き:Sukiyaki 233
138(5)ちゃんこ鍋:Sumo Wrestlersʼ Hotchpotch 234
139(6)ちり鍋:Hotpot Dish of Fish and Vegetables 234
140(7)鶏の水炊き: Chicken Hot Pot 235
141(8)湯豆腐:Boiled Tofu[ Bean Curd] 236
142(9)寄せ鍋:All-in-One-Pot Dish, Hodgepodge 236
1434.焼き物:Grilled Dishes[ Foods] 237
144(1)鰻の蒲焼:Broiled Eel 240
145(2)海老の鬼殻焼き:Grilled Whole Shrimp[ Lobster, or Prawn] 240
146(3)お好み焼き:Okonomiyaki, “As-You-Like-It” Pancakes 241
147(4)牛肉の照り焼き:Beef Steak Teriyaki 243
148(5)さざえのつぼ焼き: Turban Cooked in Its Own Shell 243
149(6)鰆の西京焼き:Grilled Miso-Marinated Spanish Mackerel 243
150(7)さんまの塩焼き:Salt-Grilled[ Pacific] Saury 244
151(8)たこ焼き: O ctopus Balls[ Cakes] 245
152(9)だし巻き玉子: Rolled Omelets Flavored with Stock 246
153(10)豆腐田楽:Tofu-Dengaku 246
154(11)豚肉の生姜焼き:Grilled Ginger Pork 246
155(12)ぶりの照り焼き: Yellowtail Teriyaki 247
156(13)焼き鳥:Yakitori, Skewered Grilled Chicken 247
157〔2〕野菜が主の煮物:Simmered Vegetables 208
158(1)かぼちゃの煮物: Simmered Pumpkin[ Squash] 208
159(2)切干大根の煮物: Simmered Dried Daikon Radish Strips 209
160(3)きんぴらごぼう: Sautéed Burdock 209
161(4)高野豆腐の含め煮:Simmered Freeze-Dried Tofu 210
162(5)さといもの煮っころがし:Taro Tumbles 210
163(6)大豆の五目煮:Stewed Soybean Mix 211
164(7)白菜と薄揚げの旨煮:S immered Chinese[ Napa] Cabbage with Thin
165Deep-Fried Tofu 211
166(8)ひじきの煮物:Soy-Braised Hijiki Seaweed 212
167(9)ふろふき大根:Boiled Daikon Radish with Miso Sauce 212
168(10)若竹煮:Simmered Bamboo Shoots with Wakame Seaweed 212
169〔3〕肉が主体の煮物:Simmered Meat 213
170(1)筑前煮:Chikuzen-Style Chicken and Vegetable Stew 213
171(2)鳥の治部煮:Simmered Chicken, Jibu-ni-Style 213
172(3)肉じゃが:Braised Meat and Potatoes 214
173(4)豚の角煮:Nagasaki-Style Braised Pork 214
1742.揚げ物:Deep-fried Food 215
175(1)揚げ出し豆腐:Deep-Fried Tofu 217
176(2)海老しんじょ:Shrimp Paste Dumpling 217
177(3)カレイのから揚げ:Deep-Fried Flounder 217
178(2)串揚げ:Deep-Fried Crumbed Skewered Cutlets 218
179(5)コロッケ:Korokke, Croquettes 219
180(6)天ぷら:Tempura 220
181(7)鶏のから揚げ:Deep-Fried Chicken( without Batter) 221
182(8)とんカツ:A Pork Cutlet, Deep-Fried( Breaded) Pork Cutlet 222
183(9)茄子のはさみ揚げ:Deep-Fried Stuffed Eggplants 223
184(10)練り物:Fish Paste Products 223
185(11)フライ:Deep-fried Crumbed Food 224
186(12)メンチカツ: Deep-Fried Cakes of Minced Meat 224
1874.和食器の種類 299
188(1)和食器の基本用語 299
189(2)和食器の分類 299
1905.料理方法の種類 302
191(1)料理方法の英語 302
192(2)揚げ物:agemono – fried foods 303
193(3)蒸し物:mushimono – steamed foods 303
194(4)煮物:nimono – boiled foods 304
195(5)鍋物:nabemono – one pot dish 305
196(6)汁物:shirumono – hot soup 305
197(7)焼き物:broiled foods 305
198(8)生物:raw foods 306
1996.味の表現+オノマトペ 307
200(1)五味と渋み 307
201(2)食事時の表現 307
202(3)飲む時の表現 307
203(4)料理と飲み物の一般的表現 308
204(5)おいしさを感じさせるオノマトペ 309
205(6)味わいや肌合いを感じさせるオノマトペ 310
206参考文献 312

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