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
 【和食とは】
  和食を育んできた日本の自然と風土
  和食に活かす調理の知恵
  だしや発酵調味料を活かした和食の旨み
  日本の四季と行事
  和食に見る五味と五色
  四季と食材
 【和食の魅力】  
  健康食としての和食
  おもてなしの心としての和食
  日本人の心としての和食
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
 〔1〕春の和食:Washoku of Spring
  (1)ひな祭り:Hina-matsuri, Girlʼs Day
  (2)端午の節句:Tango no sekku, Childrenʼs Day
 〔2〕夏の和食:Washoku of Summer
  (1)お盆:Obon, Bon Festival
  (2)土用の丑の日:Doyo no Ushi no Hi( The Day of the Ox)
 〔3〕秋の和食:Washoku of Autumn
  (1)七五三: Shichi-go-san, A Celebration of 3, 5, and 7-year-old Children)
  (2)お月見と秋の行楽:Full Moon Viewing and Autumn Events
 〔4〕冬の和食:Washoku of Winter
  (1)大晦日:Ohmisoka, New Yearʼs Eve
  (2)お正月:Oshogatsu, New Yearʼs Day
 2.土地による分類:Classification by region 30
 〔1〕北海道料理:Hokkaido Ryori, Hokkaido Cuisine
  ・ジンギスカン鍋:Jingisukan, Mongolian Mutton Barbecue
  ・ 石狩鍋:Ishikarinabe, Salmon and Vegetable Stew Hot Pot with Miso
 〔2〕東北料理:Tohoku Ryori, Tohoku Cuisine
  ・せんべい汁:Senbei Jiru, Rice Cracker Soup
  ・きりたんぽ鍋:Kiritanpo Nabe, Rice Stick Hot Pot
 〔3〕江戸料理:Edo Ryori, Edo Cuisine
 〔4〕加賀料理:Kaga Ryori, Kaga Cuisine
  ・治部煮:Jibu-ni, Jibu Stew
  ・鯛の唐蒸し:Tainokaramushi, Steamed Sea Bream
  ・かぶらずし:Kaburazushi, Sandwich made of Turnips and Yellowtail
 〔5〕能登料理:Noto Ryori, Noto Cuisine
  ・寒ブリ:Kanburi, Winter Yellowtail
  ・昆布じめ:Kobujime, Cod Wrapped in Kelp
  ・ズワイガニ:Zuwai-gani, Snow Crab
 〔6〕京都料理:Kyoto Ryori, Kyoto Cuisine
  ・京会席料理:Kyo-kaiseki Ryori, Kaiseki Cuisine
  ・精進料理:Shojin Ryori
  ・おばんざい料理:Obanzai Ryori
 〔7〕瀬戸内料理:Setouchi Ryori, Setouchi Cuisine
  ・カキの土手鍋:Kaki-no-dotenabe, Miso-flavored Oyster Pot
  ・鯛めし:Tai-meshi, Rice with Sea Bream
  ・ふぐ料理:Fugu-ryori, Pufferfish Cuisine
  ・うずみ:Uzumi, Bowl of Rice with Ingredients Buried inside
  ・ワニ料理:Wani Ryori, Shark Meat Sashimi
  ・幽霊寿司:Yurei Sushi, Stuffless Pressed Sushi
  ・いとこ煮:Itokoni, Hotchpotch of Beans, Potatoes, etc.
 〔8〕中国料理(山陰・山陽料理): Chugoku Ryori( Sanyo-Sanʼin Ryori);Chugoku Cuisine
  ・あご野焼き:Ago-noyaki, Grilled Flying Fish Paste
  ・カニ鍋:Kani-nabe, Crab Hot Pot
  ・しじみ汁:Shijimi-jiru, Shijimi Craw
 〔9〕土佐料理:Tosa Ryori, Tosa Cuisine 46
  ・かつおのたたき:Katsuo-no-tataki, Seared Skipjack tuna Fillters
  ・皿鉢(さわち)料理:Sawachi Ryori, A Platter Filled with Sushi, Sashimi and Other Foods
  ・鯛そうめん:Tai-somen, Sea Bream Noodles
 〔10〕沖縄料理:Okinawa Ryori, Okinawa Cuisine
  ・沖縄そば:Okinawa soba, Okinawa noodles
  ・チャンプルー:Champuru
 〔11〕各地の代表的な駅弁: Representing Ekibens across Japan
  ・牛肉どまんなか:Gyuuniku Domannaka, Beef Domannnaka
  ・いかめし:Ikameshi, Squid Rice
  ・チキン弁当:Chicken Bento, Chicken and Rice Boxed Lunch
 3.格式による分類:Classfication by status
 〔1〕本膳料理: Honzen Ryori, A Ritualized From of Serving Food
 〔2〕有職料理: Yusoku Ryori, A Highly-refined Cuisine Prepared for the Royal Court
 〔3〕精進料理:Shojin Ryori, Devotion Cuisine
 〔4〕懐石料理:Kaiseki Ryori, Tea Ceremony Dishes
 〔5〕会席料理: Kaiseki Ryori, Japanese Haute Cuisine
 〔6〕大衆料理:Taishu Ryori, Popular Cuisine
 〔7〕家庭料理:Katei Ryori, Home Cuisine, Home Cooking
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
 〔1〕魚の刺身[お造り]: sashimi, fresh sliced raw fish
  ・アジの刺身:ajino sashimi, horse mackerel sashimi
  ・カツオのたたき:katsuo-no-tataki, patted skipjack tuna sashimi
  ・マグロの刺身:maguro-no-sashimi, tuna sashimi
  ・マダイの薄造り:madai-no-usuzukuri, thinly sliced red sea bream 
  ・づけ:zuke, tuna marinated with soy sauce
  ・てっさ:tessa, pufferfish sashimi
 〔2〕動物の刺身: dobutsu-no-sashimi, meat sashimi
  ・牛肉のたたき:gyuuniku-no-tataki, seared beef slices
  ・馬刺し:basashi, horsemeat sashimi
  ・鳥刺し:torisashi, chicken sashimi
 2.寿司:sushi
 〔1〕早寿司―握り寿司:nigirizushi, hand-shaped sushi
  (1)赤身:akami, red flesh fish
  (2)大トロ:MAGURO OTORO, tuna otoro, marbled toro
  (3)中トロ: MAGURO CHUTORO, tuna chutoro, chutoro belly meat
  (4)白身:shiromi, fish with white flesh, white-fish
   ・マダイ:MADAI, red sea bream
   ・アマダイ:AMADAI, tilefish
   ・ヒラメ:HIRAME, Japanese flounder
   ・カワハギ:KAWAHAGI, threadsail filefish, skinpeeler
   ・カンパチ:KANPACHI, great amberjack
   ・キス:KISU, sillago
   ・シマアジ:SHIMAAJI, striped jack, white trevally
   ・スズキ:SUZUKI, Japanese sea bass
   ・ブリ:BURI, Japanese amberjack, yellowtail
  (5)イカ・タコ:ika・tako, squid, octopus
   ・アオリイカ:AORIIKA, bigfin reef squid, oval squid
   ・スミイカ:SUMIIKA, Japanese spineless cuttlefish
   ・ヤリイカ:YARIIKA, spear squid
   ・タコ:OCTOPUS, common octopus
 (6)エビ:ebi, prawns, shrimp, lobster
   ・クルマエビ:KURUMAEBI, Japanese tiger prawn
   ・アマエビ:AMAEBI, pink shrimp, deep-water shrimp
   ・ボタンエビ:BOTAN-EBI, botan shrimp
   ・シャコ:SHAKO, mantis shrimp, squilla
 (7)貝:kai, shellfish
   ・アオヤギ: AOYAGI, Japanese orange clam, Chinese mactra( surf)clam 
   ・アカガイ:AKAGAI, bloody clam, ark shell 
   ・小柱:KOBASHIRA, clam muscle, adductor muscles 
   ・タイラガイ:TAIRAGAI, Japanese pen shell, razor clam 
   ・トリガイ:TORIGAI, Japanese cockle, cockle
   ・ハマグリ:HAMAGURI, hard clam, common orient clam
   ・ホタテガイ:HOTATEGAI, scallop
   ・ホッキガイ:HOKKIGAI, Sakhalin surf clam, surf clam
   ・ミルガイ:MIRUGAI, Pacific gaper, shell siphon, giant clam
 (8)アワビ:AWABI, abalone
 (9)光り物:hikarimono, silver-skinned fish
   ・アジ:AJI, Japanese jack mackerel, horse mackerel
   ・イワシ:IWASHI, sardines
   ・サバ:SABA, mackerel
   ・サンマ:SANMA, Pacific saury
   ・サヨリ:SAYORI, Japanese halfbeak
   ・コハダ:KOHADA, mid-sized konoshiro gizzard shad
   ・シラウオ:SHIRAUO, Japanese ice fish
 〔2〕早寿司―軍艦巻き: gunkanmaki, battleship roll
   ・ウニ:UNI, sea urchin
   ・イクラ:IKURA, ikura salmon roe
 〔3〕早寿司―海苔巻き:norimaki; nori rolls
   ・手巻き寿司(巻き寿司):temakizushi; hand-rolled sushi
   ・太巻き:FUTOMAKI; thick roll
   ・細巻き:HOSOMAKI; thin roll
   ・穴きゅう巻き:ANAKYU-MAKI; conger and cucumber roll
   ・かっぱ巻き:KAPPA-MAKI; cucumber roll
   ・鉄火巻き:TEKKA-MAKI; tuna roll
   ・ねぎとろ巻き:NEGITORO-MAKI; scallion and tuna roll
   ・紐きゅう巻き:HIMOKYU-MAKI; himokyu roll
   ・かんぴょう巻き:KANPYOMAKI; gourd strip roll
 〔4〕熟れ鮨:nare zushi; fermented sushi
  ・釣瓶鮨:Tsurubezushi; well bucket sushi, sweetfish sushi
  ・鮒鮨:Funazushi; fermented crucian carp sushi
 〔5〕その他の寿司
  (1)稲荷寿司:inari zushi; sushi in fried tofu
  (2)大阪ずし:Osaka-zushi; Osaka-style sushi
  (3)押し寿司:oshi zushi; pressed sushi
  (4)ちらし寿司:chirashi zusi; unrolled sushi
 3.麺類:menrui; noodles
 〔1〕うどん: udon; thick white noodles made from wheat flour
  ・釜揚げうどん: kamaageudon; udon served in hot water in a shared hot pot
  ・カレーうどん: kareeudon; curried udon
  ・鍋焼きうどん: nabeyaki udon; udon cooked in a(metal) hot pot
  ・その他: sonota; other udon dishes
 〔2〕そば:soba, Japanese noodles
  ・おろしそば: oroshisoba; cold soba noodles served in a broth 
  ・鴨南蛮そば: kamonanbansoba; soba with duck meat
  ・ざるそば: Zarusoba; chilled soba noodles
  ・天ぷらそば: tempura soba; hot soba served with tempura
  ・とろろそば:tororosoba;soba noodles with slimy grated yam
  (1)きしめん: kishimen; noodles made in flat strips 
  (2)そうめん:soumen; thin noodles  
 〔3〕ラーメン: ramen; Chinese-style noodles 
  ・塩ラーメン:shio ramen; quick-cooking wheat noodles(ramen) in a light, salted broth.
  ・醤油ラーメン: shouyu ramen; quick-cooking wheat noodles in a clear,brown broth flavored with soy sauce
  ・とんこつラーメン: tonkotsu ramen; quick-cooking noodles in a cloudy, white broth that contains boiled-down pork bones
  ・バターコーンラーメン: bata kohn ramen; quick-cooking noodles in a light brouth and topped with corns
  ・味噌ラーメン: miso ramen; quick-cooking noodles in a thick, brown soup, flavored with soybean paste( “miso”)
 〔4〕やきそば: yakisoba; stir-fried noodles in a sweet sauce
  ・炒めそば:i tamesoba; noodles fried( or sautéed) quickly in a little hot fat
  ・皿うどん: saraudon; cooked noodles with fried vegetables, meat, & seafood.
  ・ソース焼きそば: soosu yakisoba; yakisoba served in a thick, sweet sauce
 4.漬け物:tsukemono, picklles
 〔1〕漬け物(魚介・肉類):pickled fish and meat
  ・西京漬:saikyouzuke; fish marinated in miso(saikyoumiso)
  ・酒粕漬け: sakekasuzuke[kasuzuke], fish or meat marinated in sake lees
  ・塩漬け:shiozuke, salt pickles
  ・糠漬け:nukazuke, fermented rice bran
  ・味噌漬け: misozuke, meats fermented in a bed of miso soybean paste
 〔2〕漬け物(野菜):pickled vegetables
  ・柴漬け:shibazuke; chopped vegetable pickles
  ・はりはり漬け:hariharizuke; dried and pickled daikon
  ・べったら漬け: bettarazuke; daikon pickled in “kouji”( a type of ungus),sugar, salt, and sake
 (1)千枚漬け:senmaizuke; thin slices of turnip pickles
 (2)たくあん:takuan; yellow pickled daikon( Japanese radish)
 (3)奈良漬: narazuke; sake flavored pickles, vegetables pickled in sake lees
 (4)野沢菜:nozawana; pickled turnip leaves
 5.和え物:aemono; dressed food
  ・鉄砲和え: teppou ae; gun dressed food
  ・ぬた和え: nuta ae; salad with vinegar and miso
 (1)ごま和え: goma ae; vegetables dressed with ground sesame seeds and vinegar
 (2)南蛮漬け: nanbanzuke, deep-fried fish or meat marinated in a spicy sauce
 (3)ゆば: yuba; fresh or dried layers of the skin of gently-boiled soybean milk
 6.酢の物:sunomono; vinegared dishes
  ・かき酢: kakisu; vinegared oysters
  ・たこ酢: takosu; sliced boiled octopus in rice vinegar
  ・なまこ酢: namakosu; sea cucumber in rice vinegar
  ・なます: namasu; uncooked sliced vegetables or seafood in rice vinegar
 7.珍味:chinmi; delicacies and foods of acquired taste
  ・からすみ:karasumi, silver mullet roe
  ・このわた:konowata, sea cucumber guts
  ・ほや: hoya, sea pineapple
 8.菓子類:kashirui: confectionery
 (1)石焼き芋:ishiyakiimo, stone-roasted sweet potatoes
 (2)ういろう:uirou, Sweet Rice Jelly
 (3)おこし: okoshi, millet-and-rice cake, millet brittle, a popped milletand-rice candy
 (4)かき氷:kakigori, shaved Ice with syrup on the top
 (5)柏餠:kashiwamochi, oak-leaf rice cake
 (6)カステラ:kasutera, castella cake, Japanese sponge cake
 (7)京菓子:kyogashi, Kyoto-style sweets[ confectionery]
 (8)金鍔(きんつば): kintsuba, cubed sweet beans wrapped in a wheat-flour skin
 (9)草餠:kusamochi, mugwort rice cakes
 (10)葛きり: kuzukiri, strips of jellied kudzu starch, striped kudzu-starch jelly
 (11)桜餠:sakuramochi, cherry-leaf rice cake
 (12)白玉:shiratama, rice-flour dumplings
 (13)汁粉:shiruko, a sweet bean-paste soup with rice cakes
 (14)素甘:suama, sweet rice cakes
 (15)煎餅:senbei;rice crackers,cracknels of wheat rice cakes
 (16)大学芋:daigakuimo, candied sweet potatoes
 (17)銅鑼(どら)焼き: dorayaki, sweet bean “gongs,” bean-jam pancakes
 (18)饅頭:manjyu, bun stuffed with sweet bean paste
 (19)みたらし団子: mitarashi dango, grilled dumplings on skewers
 (20)蜜豆:mitsumame, agar jelly cubes with red beans in syrup
 (21)最中:monaka, bean-jam-filled wafers, stuffed wafer cakes
 (22)羊羹: youkan, sweet adzuki-bean jelly, bar of jellied sweet bean paste[jam]
 9.飲み物など:nomimono; drinks
 〔1〕甘酒:amazake, sweet sake, fermented rice juice
 〔2〕お茶:ocha, tea
  ・お抹茶:omatcha; fine powder green tea
  ・煎茶:sencha;green tea
  ・ほうじ茶:hoojicha; roasted tea
 〔3〕日本酒:nihonshu; Japanese sake
 10.調味料:chomiryo; seasoning
 (1)塩:shio; salt
 (2)醤油:shoyu; soy sauce
 (3)味噌:miso; miso paste
 (4)みりん:milin; sweet sake condiment
 (5)その他: others
  ・砂糖: satou; sugar
  ・酢:su; vinegar
  ・酒:sake; sake
  ・ソース: soosu; sauce
  ・ぽん酢: ponzu; citrus-based sauce
  ・つゆ: tsuyu; tsuyu-stock
 11.だし:dashi; soup stock
 (1)カツオ節:katuobushi; dried bonito
 (2)昆布:kombu; kombu kelp
 (3)煮干し: niboshi; dried sardine
 (4)その他: others
 12.薬味:yakumi; spices, condiments
 (1)辛子(からし): karashi; Japanese musatard
 (2)ガリ:gari; sweet pickled ginger
 (3)七味唐辛子: shichimi tougarashi; Japanese chili peppers
 (4)大根おろし: daikonoroshi; grated daikon
 (5)薬味ねぎ: yakuminegi; spring onion for condiment
 (6)わさび:wasabi; Japanese horseradish
 (7)その他(上記以外):others
第III部  調理法(煮、揚、焼、蒸など)にまつわる和食を理解し英語で伝える
 1.煮物:Simmered [Stewed] Dishes
 〔1〕魚が主の煮物:Simmered Fish
  (1)海老の旨煮: Simmered Prawns
  (2)金目の煮付け:Simmered Red Snapper[ Alfonsino]
  (3)サバの味噌煮: Miso-Simmered Mackerel
  (4)鯛の兜煮: Simmered Sea Bream Head Served Like a Helmet
  (5)ぶり大根: Simmered Yellowtail and Daikon Radish
  (6)メバルの煮付け: Simmered Rockfish
 〔2〕野菜が主の煮物:Simmered Vegetables
  (1)かぼちゃの煮物: Simmered Pumpkin[ Squash]
  (2)切干大根の煮物: Simmered Dried Daikon Radish Strips
  (3)きんぴらごぼう: Sautéed Burdock
  (4)高野豆腐の含め煮:Simmered Freeze-Dried Tofu
  (5)さといもの煮っころがし:Taro Tumbles
  (6)大豆の五目煮:Stewed Soybean Mix
  (7)白菜と薄揚げの旨煮:S immered Chinese[ Napa] Cabbage with Thin Deep-Fried Tofu
  (8)ひじきの煮物:Soy-Braised Hijiki Seaweed
  (9)ふろふき大根:Boiled Daikon Radish with Miso Sauce
  (10)若竹煮:Simmered Bamboo Shoots with Wakame Seaweed
 〔3〕肉が主体の煮物:Simmered Meat
  (1)筑前煮:Chikuzen-Style Chicken and Vegetable Stew
  (2)鳥の治部煮:Simmered Chicken, Jibu-ni-Style
  (3)肉じゃが:Braised Meat and Potatoes
  (4)豚の角煮:Nagasaki-Style Braised Pork
 2.揚げ物:Deep-fried Food
 (1)揚げ出し豆腐:Deep-Fried Tofu
 (2)海老しんじょ:Shrimp Paste Dumpling
 (3)カレイのから揚げ:Deep-Fried Flounder
 (4)串揚げ:Deep-Fried Crumbed Skewered Cutlets
 (5)コロッケ:Korokke, Croquettes
 (6)天ぷら:Tempura
 (7)鶏のから揚げ:Deep-Fried Chicken( without Batter)
 (8)とんカツ:A Pork Cutlet, Deep-Fried( Breaded) Pork Cutlet
 (9)茄子のはさみ揚げ:Deep-Fried Stuffed Eggplants
 (10)練り物:Fish Paste Products
 (11)フライ:Deep-fried Crumbed Food
 (12)メンチカツ: Deep-Fried Cakes of Minced Meat
 3.鍋物:One-Pot[ Hot-Pot] Dish[ Meal]
 (1)石狩鍋:One-Pot Dish of Salmon and Vegetables
 (2)おでん:Oden Stew, Hodgepodge Stew
  ・がんもどき:Deep-Fried Tofu Cake with Vegetables
  ・昆布(コブ):Kelp, Tangle
  ・ごぼう巻き:Burdock Roll
  ・こんにゃく:Konnyaku, Konjak, Devilʼs Tongue Jelly
  ・薩摩揚げ:Satsuma-Age, Deep-Fried Fish Paste
  ・白滝:White Stringy Konjak Noodles
  ・大根:Japanese Radish, Giant White Radish, Daikon( Radish)
 (3)しゃぶしゃぶ:Shabu-Shabu
 (4)すき焼き:Sukiyaki
 (5)ちゃんこ鍋:Sumo Wrestlersʼ Hotchpotch
 (6)ちり鍋:Hotpot Dish of Fish and Vegetables
 (7)鶏の水炊き: Chicken Hot Pot
 (8)湯豆腐:Boiled Tofu[ Bean Curd]
 (9)寄せ鍋:All-in-One-Pot Dish,Hodgepodge
 4.焼き物:Grilled Dishes[ Foods]
 (1)鰻の蒲焼:Broiled Eel
 (2)海老の鬼殻焼き:Grilled Whole Shrimp[ Lobster, or Prawn]
 (3)お好み焼き:Okonomiyaki, “As-You-Like-It” Pancakes
 (4)牛肉の照り焼き:Beef Steak Teriyaki
 (5)さざえのつぼ焼き: Turban Cooked in Its Own Shell
 (6)鰆の西京焼き:Grilled Miso-Marinated Spanish Mackerel
 (7)さんまの塩焼き:Salt-Grilled[ Pacific] Saury
 (8)たこ焼き: O ctopus Balls[ Cakes]
 (9)だし巻き玉子: Rolled Omelets Flavored with Stock
 (10)豆腐田楽:Tofu-Dengaku
 (11)豚肉の生姜焼き:Grilled Ginger Pork
 (12)ぶりの照り焼き: Yellowtail Teriyaki
 (13)焼き鳥:Yakitori, Skewered Grilled Chicken
 (14)焼きなす:Grilled[Roasted]Eggplants
 (15)焼き蛤:Grilled Clams
 (16)焼き豚:Roast Pork
 5.汁物:Soups
 (1)澄まし汁、お吸い物:Clear Soup
  ・海老団子の澄まし汁:Clear Soup with Shrimp Balls
  ・けんちん汁:Vegetables and Tofu Soup[Consomme]
  ・蛤の潮汁:Clam Clear Soup[Consomme]
 (2)味噌汁 
  ・じゃがいもの味噌汁:Potato Miso Soup
  ・ダイコンの味噌汁:White Radish Miso Soup
  ・豚汁:Pork and Vegetable Miso Soup
  ・ワカメと豆腐の味噌汁:Wakame and Tofu Miso Soup
 6.ご飯物
  〔1〕御粥と重湯:Rice Porridge and Thin Rice Gruel
  〔2〕おにぎり:Rice Ball
  〔3〕皿物:One-Plate Meal
   (1)オムライス:Omelet Rice
   (2)カレーライス:Curry and Rice,Curried Rice
   (3)チキンライス:Chicken Pilaf Seasoned with Ketchup
   (4)ハヤシライス:Rice with Hashed Beef
  〔4〕雑炊:Porridge of Rice and Vegetables
  〔5〕炊き込みご飯:Rice Cooked with Variuos Ingredients
   (1)お赤飯:Red Rice
   (2)かやくご飯:Mixed Rice
   (3)きのこご飯:Mushroom Rice
   (4)栗ご飯:Chestnut Rice
   (5)鯛飯:Sea Bream Rice
   (6)櫃まぶし:Chopped Grilled-Eel and rice
   (7)松茸ご飯:Matsutake Rice
   (8)豆ご飯:GreenPea[Bean]Rice
  〔6〕茶漬け:Rice with Green Tea
  〔7〕丼物:One-Bowl meal,Donburi Dish         
   (1)うな重とうな丼:A Broiled Eel on Rice
   (2)親子丼:Chicken and Egg on Rice
   (3)カツ丼:A Pork Cutlet on Rice,Pork Cutlet Bowl
   (4)牛丼:Cooked Beef on Rice,Beef Bowl
   (5)そぼろ丼:Minced Chicken,Shrimp,and Egg on Rice
   (6)鉄火丼:Tuna Sushi Bowl,海鮮丼:Freash Seafood on Rice
   (7)天丼:Tempura on Rice
   (8)ネギトロ丼:Toro with Gerrn Onion on Rice
 7.蒸し物:Steamed Dishes
  (1)あさりの酒蒸し:Sake-Steamed Short-Necked Clams
  (2)鰻のかぶら蒸し:Steamed Turnip and Eel in Amber Sauce
  (3)牡蠣のホイル蒸し:Foil-Steamed[Broiled]Oyster
  (4)金目鯛の 姿蒸し:Steamed Whole Alfonsino
  (5)せいろ蒸し:Basket-Steamed Dish    
  (6)鯛の信州蒸し:Sea Bream Steamed with Buckwheat Noodles
  (7)茶碗蒸し:Cup-Steamed Egg Custard
  (8)蒸し鮑:Steamed Abalone
付録 和食の周辺の英語表現
 1.シーン別・和食のマナーQ&A
  シーン(1)料理屋やレストランにおけるマナー
  シーン(2)日本人家庭へ招待された場合のマナー
  シーン(3)ラーメン屋でのマナー
 2.食材の英語表現一覧表(50音順)
 3.料理(調理)器具の種類
 4.和食器の種類
 (1)和食器の基本用語
 (2)和食器の分類
 5.料理方法の種類
 (1)料理方法の英語
 (2)揚げ物
 (3)蒸し物
 (4)煮物
 (5)鍋物
 (6)汁物
 (7)焼き物
 (8)生もの
 6.味の表現+オノマトペ
 (1)五味と渋み
 (2)食事時の表現
 (3)飲む時の表現
 (4)料理と飲み物の一般的表現
 (5)おいしさを感じさせるオノマトペ
 (6)味わいや肌合いを感じさせるオノマトペ

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