英語-おいしく食べるには

すしのおいしい倉べ方

すしの食べ方に茶事のようなむずかしい作法はありませんが、よりおいしい食べ方はあります。

まず、よく悩む問題として手で食べるか、箸で食べるかということがあげられます。握りずしが誕生した頃の屋台では、 お客様は立ったまま手ですしをつまんで食べるのが普通でした。それが時代が経るにつれ、カウンターでも椅子に座り、箸を使って食べるようになりました。
ですから、どちらでも良いのですが、すし飯がこぼれず、醤油につけやすいといった食べやすさからすると、手で食べる方が本来は適しています。ただし、食べる前に手をよく洗っておきましょう。
どちらにせよ、握りずしの場合はタネをはがしてシャリと別々に食べたり、醤油のつけ過ぎは避けてください。

How to eat sushi more deliciously

When enjoying sushi, there are no complicated rules of conduct you need to follow, like those you need to for a tea ceremony.
However, there are ways to eat sushi that will enhance the experience.
A frequently raised question is whether to eat by hand or by using chopsticks.
During the times when the nigiri sushi made its debut, people were in the habit of enjoying the dish by hand at yatais (food stalls). where standing and eating was the order of the day.
But as time passed. the custom of sitting down. even at counters. was introduced. along with the use of chopsticks.
So whichever way is appropriate, but eating by hand helps you enjoy sushi more easily, since doing so helps you prevent rice from spilling and makes it easier to dip the delicacy into some soy sauce .
However, prior to eating, make sure you wash your hands well.
Whichever method you opt for in the end, if you are going to eat nigiri sushi, avoid removing the topping and eating it separately from the rice.
Also, avoid going overboard with the soy sauce.

箸を使った食べ方

 

How to eat using chopsticks
 

普通は親指と人差し指ではさみながら2本の間に中指を入れて持ち、 上の1本を動かすようにします。

Hold the chopsticks by grasping them between your thumb and forefinger and positioning your middle finger between the two sticks, moving only the upper stick when necessary.

すしの中ほどあたりを箸ではさみ、 横にねかせるようにして持ち上げます。

Grasp the middle part of the sushi wiLh the chopsticks, lay sideways, and then pick up.

ネタが下になるようにして、 先のほうに少しだけ醤油をつけます。

Tilt the topping downward and dab soy sauce onto its tip.

手でつまむ食べ方

 

How to eat by hand

おしぽりで手をよく拭いてから、親指、人差し指、中指を使ってすしを軽くつまみ、横にねかせます。ネタが下になるようにして、先のほうに少しだけ醤油をつけます。

Wipe your hands well with an oshibori (a moist hand towel) and then lay the sushi sideways by lightly grasping it. using your thumb. forefinger. and middle finger.
The material is made to become below and the soy sauce is applied only a little ahead.


すしの歴史と定義

日本のすしのルーツは、いまも残る近江(現在の滋聟県)の「鮒ずし」にあるといわれます。
これに代表される千年以上も前の古代の「熟(な)れずし」と呼ばれるすしは、魚肉を米などともに漬け込み、その自然発酵によって生じる乳酸の酸味で魚を保存し、米は捨てて魚だけを食べていました。
時代が進むにつれ、炊飯の仕方が変わり、酢も作られるようになると飯の比里が増した「飯(いい)ずし」が誕生し、ここから今日の関西の鯖の棒ずしや小鯛の雀ずしが誕生していきます。
やがて、飯と魚を箱に詰めて押す「箱ずし」が生まれ、その一方で、魚と飯の両方に 酢を当てて熟成を早めた「早ずし」が誕生し、ここから握りずしが発生して発展していったのです。

関西ずしにしても江戸前の握りずしにしても、ともに共通するのは魚と米を材料に酢の酸味を利用しておいしく作られた食べ物であるということです。すしは、長い間の歴史が育んできた日本固有の食文化といえるでしょう。

Origins

The roots of sushi is said to trace back to the curcian carp sushi of Oomi (currently Shiga prefecture).
This dish continues to be served there to this day.
The nare sushi, an ancient sushi fare enjoyed one thousand years ago, is a typical variation of this original entree and was prepared by pickling fish meat with rice and preserving the fish with the lactate acid produced through the fermentation of the pickled preparation.

The rice was thrown away and only the fish was eaten. Over time, as the method of rice cooking changed and as vinegar came to be made, the rice-sushi (ii sushi). a preparation mostly comprising rice. was born.
Thereafter, we see the birth of contemporary creations, such as Kansai’s saba-no-bouzushi (pressed mackerel sushi) and the shoutai no suzume sushi (small sea bream sushi).
Eventually, the box sushi, a delicacy made by pressing rice and fish packed into a box, arrived on the market.

Meanwhile, the haya sushi (early sushi) arrived as well. Ripening more quickly by
adding vinegar to both the fish and rice. this type of sushi paved the way to the rise
and development of the nigiri sushi (the hand-rolled or hand-formed sushi)

Whether you are talking about the Kansai-school sushi or the Edo-school nigiri sushi,
what they both have in common are their ingredients of fish and rice, which are made i delicious by the sourness of vinegar.
They are both testament to a historic food culture pecuhar toJapan-One that was cultivated over the passage of a long ume.


職人の心意気と衛生

料理を作る人をコックとかシェフといいますが、すしの場合は板前、あるいはすし職人と呼びます。 厳しい修業を積んで、専門の調理技術を習得した人たちです。
すしを握る、箱に詰めて押す、布巾でしめる、巻き簾で巻くといった一連の作業は職人の 手を通して行なわれます。おそらく、世界中で手を使って料理を仕上げていくのはすしだけではないでしょうか。すし職人にとって、手は商売の元手(もとで)であるといえるのです。

それだけにすし職人は日頃から自分の手を大切に扱うとともに、すしを作るときは常に衛生や清潔に気を配り、お客様に安全で、おいしいすしを提供することに専念して仕事に従事しています。

The artisan’ s spirit and hygiene

While a person who prepares cuisine is commonly referred to as a cook or chef, in the world of sushi cuisine. such a person is known as itamae. or sushi artisan.
An itamae is someone who has completed a strict course of study to master specialized, culinary techniques.
These techniques involve a series of tasks, including molding the sushi, packing it into a box and pressing it, winding it around with a dish towel, and rolling it with a bamboo mat.

They are all carried out by hand and require an artisan’s expertise.
Most likely, sushi cuisine is the only type of cuisine in the world that makes use of the hand to complete a dish.
For the sushi artisan, the hands are business assets. 
For this reason, he treats them with care every day, and is always mindful about hygiene when preparing sushi, completely devoted to assuring safety for customers without compromising flavor.

芯がきちんと真ん中にきて、シャリ を崩さず程よく締めるのがプロの巻ずしです。

The mark of a professionally prepared rolled sushi is a core properly positioned in the center and wrapped just enough to make the shari keep its shape.

アナゴやシャコなどの握リずしには、その店の味といわれる煮ツメがぬられます。

Nigirizushisuch as anago(sea eel) and shako (giant clam) are flavored with some nitsu me spreading, which is said to be distinctive to a restaurant, sprinklings of salt to accentuate the

煮きリ醤油をつけたり 、塩をふるなどネタの味を引き立てて出す握リもあります。

There are nigirisushi(hand-formed sushi) flavored with soy sauce or taste of the topping or filling.

その場でおろす本ワサビの辛さと香リはすしに欠かせない日本固有の香辛料です。

The wasabi is a distinctively Japanese spice, and the bitterness and aroma of this spice grated one the spot are indispensable to sushi.

醤油をつけないすし

すしの中には醤油をつけないで、そのまま食べたほうがおいしいすしがあります。
アナゴやシャコ、ハマグリ、煮イカなどネタの上に煮ツメがぬってあるすしや玉子焼、かんぴょう巻、太巻、伊達巻は、醤油をつけないのが原則。これらのすしは煮ツメなどにその店独特の味があるので、そのまま味わうようにします。
また、板前の人がタネに煮きり醤油などをつけて出すすしも、醤油をつけずにそのまま食ぺます。わからない時は、恥ずかしがらずに板前の人に聞くようにしましょう。親切に教えてくれます。

大阪で発祥し関西方面で今でも大人気の「箱すし」は、醤油をつけないで食ぺるすしの代表格です。事前に煮たり焼いたり調理したエビ、アナゴ、ケラ(玉子焼)を、木箱の中のシャリの上に乗せて強く押し、切り分けたすしのことです。具とシャリの間の中具、シャリにも味がついているので、醤油をつけると本来の味と風味を損なうのです。また、関西地方で人気のバッテラ、松前すしなど棒ずし系統も、醤油をつけない のが「通」の食ぺ方です。

Sushi to be enjoyed without soy sauce

Some sushi are more enjoyable without flavoring them with soy sauce.
Such sushi. as a general rule. are those with cooked ingredients spread over the topping. such as sea eel. giant clam. clam. and cooked cuttlefish.
In addition, tamago yaki (fried egg), kanpyo maki (dried gourd shavings roll), futomaki
(thick rolls), and date-maki (futomaki wrapped with sweet-ramago yaki) are also sushi you should not flavor with soy sauce, as a general rule.
These sushi are usually premium dishes that offer distinctive flavors of the restaurant in which they are served, so it is a good idea to enjoy them without seasoning.
In addition, you should avoid seasoning sushi with a topping that has already been seasoned with soy sauce by the itamae (chef). When in doubt. don’t hesitate to ask him. He will advise you in a friendly manner.

The hakozushi has its origins in Osaka and remains very popular in the Kansai region to this day.
This type of sushi is enjoyed without soy-sauce flavoring and is prepared with shrimp, sea eel, or omelet boiled or roasted beforehand Eitl1er of these ingredients is placed atop the shari compacted in a wooden box, strongly pressed, and then cut into pieces.
Since the ingredient found between the topping and shari is flavored. along with the shari itself, if you add some soy sauce the original flavor will be lost.
The connoisseur will also refrain from applying soy sauce on the bouzushi variety (literally “rod sushi” variety), which includes the battera sushi and the matsumae sushi popular in the Kansai area.

 

醤油がつけにくいすしの場合

ウニやイクラなどの軍艦巻、アジのような生姜やネギなどの薬味がのったすしは、そのままでは醤油がつけにくいものです。こうしたすしの場合は、ガリを少しつまんで甜油をつけ、このガリを刷毛代わりにしてネタの上に醤油をつけて食ぺる方法もあります。

Sushi that cannot be easily seasoned with soy sauce
It is not easy to apply soy sauce to gunkan sushi(battle ship-like sushi), such as uni (sea urchin) and ikura (salmon roe) or to sushi like aji(horse mackerel) that are topped with condiments like ginger and leek.
For such types of sushi, pick up a small portion of gari (pickled ginger), dip it into soy sauce, and brush the topping with this ginger to season with soy sauce.

すしを食べる順序

すしを食べる順序も特に決まりはありません。 好きなものから自由に食ぺていいのですが、 白身などの淡白なネタから食ぺはじめて味の泊いネタに移っていき、最後にかっぱ巻や新香巻などのさっぱりとした巻ものでしめるという流れが、すしの味わいを一番増してくれます。

The order in which sushi should be eaten

 

There is no particular order in which sushi should be eaten and there is nothing wrong in starting from your favorite dish.
However, you may find it more please able to start with a sushi dish that has a plain topping, such as whitefish, and keep working your way up to more stronger flavored ones, finishing witha refreshing dish, such as kappa maki (cucumber roll) or oshinko maki (pickled roll).

シャりの大きさ

握りずしのシャリの大きさは、お客様が好みを注文できます。「大きめに」とか「普通に」「小ぶりに」と言えば、板前の人はその通りに調整して握ってくれます。

Rice portion

You can freely order how much rice you would like your nigiri sushi to be prepared with.
Just say ookimeni (large portion) or futsuni (normal portion) or koburini (small portion), and the itamae (chef) will gladly comply.

お茶(あがり)の効能

すし屋で出すお茶は、口直しの役割があります。すしを食べた後の口の中 に残る魚の味を一度お茶で洗ってから、次の新しいすしを味わってくださいという目的から、熱いお茶をたっぷりと出すのです。しかも、お茶そのものの味が濃いと、せっかくのすしの味がまずくなってしまいます。すし屋のお茶には粉茶か番茶が最適なのです。

The role of tea

The tea served at sushi restaurants is for removing any aftertaste.
Specifically, the idea behind serving a full cup of hot tea is to wash down the aftertaste of the fish that remains after eating sushi, be more enjoying your next one.
If the taste of the tea itself is on the strong side, the inherent tasty flavor of the sushi may turn bad.

For this reason, either powdered tea or bancha Oapanese tea of ordinary quality) is most suitable for serving at sushi restaurants.


すしを楽しむミニ会話集

Conversation lines for enhancing your appreciation of sushi

メニューをを見せてください。

Please show me the menu.

いまの時期は何がおいしいですか。

What is in season right now?

今日のおすすめは何ですか。

What are your current recommendations?

水槽に泳いでいる魚(活魚)の名前を教えてください。

(Live fish) Tell me the names of the fish swimming in the water tank.
 

マグロをお願いします。

I would like tuna please.

シャリは(小さめに、普通、大きめに)握ってください。

Please prepare the sushi with a (small, regular, large) portion of rice.

ワサピを抜いて握ってください。

Please prepare the sushi without wasabi.

お茶のお替りをください。

I would like another cup of tea.

会計をお願いします。

Bill please.

カードは使えますか。

Do you take credit card?

車を呼べますか。お願いします。

Would you please call a taxicab?

おしぽりをいただけますか。

May I have a moist hand towel?

おしぽりを取り替えてください。

Please replace the moist hand towel.

トイレはとちらですか。

Where is the restroom?

 


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