• 締切済み

英文翻訳お願いします。

Among fish, the swordfish is the king of kings. The swordfish, leaping out of the water with its upper jaw like a spear, represents the ultimate in sport fishing. Technically, the swordfish is unrelated to the tuna, but its body resembles that of a tuna, and in Japan it is called a "swordfish tuna." Americans enjoy the light flavor of swordfish meat. In Japan, "true tuna" is more highly prized than swordfish. Toro, the oily meat taken from the belly of the tuna, is considered unbelievably expensive by Europeans and Americans. In Japan until the 1930s, the more lightly flavored red meat from the spine of the tuna was more expensive than toro. This "reversal of fortune" simply shows how tastes change, because no logical explanation for the fact is possible. In Japan, there are three ways to eat fish at its best: raw,grilled, and simmered. The freshest fish is eaten raw, fish that is slightly past its prime is grilled, and less fresh fish is simmered. Really fresh fish is best eaten raw, and the island nation of Japan can boast the freshest of fish. The Japanese language gave the world "sashimi" to the international community years ago. A survey was conducted to determine the popularity of tuna in New York, Paris, and Tokyo. The popularity was the same for Tokyoites and New Yorkers, but Parisians did not much care for tuna. It just did not have the same high quality associations as the white meat of sole. Wild red sea bream is considered a high-quality fish in Japan, but is not popular in Southeast Asia and southern China because its hard bones make it difficult to eat. If you want to know where to get your favorite fish cheap, you should know something about national characteristics. In terms of price, tuna is best in France, and red sea bream is best in Southeast Asia. A certain gourmet made himself sashimi in Kuwait. It was a fine fish, but the sashimi lacked flavor for him. He noticed that the meat had no fat in it, so he added some oil to the sashimi. As a result, it became tastier. Now, because the meat was too oily, he had to make a sauce using vinegar as the base in order to make the sashimi flavorful. In this way, with a little ingenuity, sashimi becomes tasty even if it's made in a foreign country. Nowadays, you can get sashimi practically anywhere in the world. However, not all of it is good. It was reported in local magazines that if you want really good sasimi in Johannesburg, South Africa, some restaurants will use their own special fishing boats in Cape Town to catch the fish of your choice. It was also reported that there is a small fishing village in the north of England that prepares sashimi just the way the Japanese like it. Can it be true?

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  • Nakay702
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回答No.2

以下のとおりお答えします。(面白い内容でした。) 魚の中では、メカジキは王の王である。メカジキは、ヤリのような上あごで水面に飛びあがるので、釣りのスポーツ界では究極の代表である。技術的には、メカジキはマグロと関係ないけれども、その体型はマグロのそれと似ているので、日本では「カジキマグロ」と呼ばれる。アメリカ人はメカジキ肉の軽い風味を楽しむ。日本では、「本マグロ」はメカジキよりより高く評価される。マグロの腹から取る脂身の肉、トロはヨーロッパ人とアメリカ人には信じられないほど高いと考えられる。1930年代の日本では、マグロの背部の軽い味の赤い肉の方がトロより高価であった。この「運の逆転」は、その事実に対する論理的な説明が不可能なので、味の好みがいかにわけもなく変わるかを示している。 日本には、魚を最高の状態で食べるための3つの方法がある。すなわち、生魚、焼魚、煮魚である。最も新鮮な魚は生で食べ、その最盛期を少し過ぎた魚は焼き、それほど新鮮でない魚は煮る。本当に新鮮な魚は生が最もおいしく食べられるが、島国日本だから極めて新鮮な魚を誇れるのである。数年前、日本語の「刺身」が国際社会の通用語になった。 マグロの人気度を決めるために、ニューヨーク、パリ、および東京で調査が実施された。その人気度は、東京都民とニューヨーカーにとっては同じであったが、パリジャンはマグロをそんなに好むことはなかった。それは、白身のシタビラメと同じような、高品質という連想がなかったのである。野生の赤いアメリカチヌ(チヌダイ)は、日本では高品質な魚と考えられるけれども、東南アジアや南中国では人気がない。なぜなら、そのかたい骨格のせいで、食べにくいからである。もしあなたが、どこで好きな魚にありつけるかを知りたければ、全国的な特徴について知っておくとよい。価格については、マグロはフランスが最もよく、赤いアメリカチヌは東南アジアが最もよい。 あるグルメが、クウェートで自分のために刺身を作った。それは素晴らしい魚であったけれども、彼にとってその刺身は風味が欠けていた。彼は、肉に脂肪が全然ないことに気づいたので、オイルを少し刺身に追加した。結果として、それはよりおいしくなった。今はむしろ、肉が油っぽすぎるので、刺身の風味を豊かにするためのベースとして酢を使ってソースを作ることが必要になった。このように、わずかな工夫によって、たとえ外国で作るとしても、刺身はおいしくなるのである。 このごろでは、事実上世界のどこででも刺身を得ることができる。しかしながら、そのすべてがおいしいわけではない。もし南アフリカのヨハネスブルクで本当においしい刺身を食べたければ、お好みの魚をつかまえるためにケープタウンで特別な漁船を使えるレストランがある、とある地方雑誌で報告されていた。またイギリスの北部には、まさに日本人が好むようなやり方で刺身を準備する小さな釣り村がある、ということも報告された。本当のことであろうか? 以上、ご回答まで。

回答No.1

自分で訳してみて、どこでつまづいたの?Weblioという自動翻訳してくれるサイトがあって、そこは自動翻訳の結果に満足できないとプロに頼める仕組みになってる。そのサイトでこの文章は単語数 489単語、見積り概算 約¥4890となってる。翻訳料金としては安いよ。 自動翻訳結果は以下の通り。 魚の間で、メカジキは王の帝王です。 槍のようなその上あごとともに水から飛んで、メカジキはスポーツ釣りの極限を代表します。 技術的に、メカジキはマグロとは無関係です、しかし、その体はマグロのそれに似ています、そして、日本で、それは「メカジキ・マグロ」と呼ばれています。 アメリカ人は、メカジキ肉の軽い調味料を楽しみます。 日本で、「本当のマグロ」は、メカジキより高く重んじられます。 トロ(マグロの腹からとられる油っこい肉)は、欧米人によって信じられないくらい費用がかかると思われます。 日本で1930年代までは、マグロの脊柱からのより軽く風味をつけた赤肉は、トーロより高価でした。 事実の論理的説明が可能でないので、この「運の逆転」は単に味がどのように変わるかについて示します。 日本で、最高の魚を食べる3つの方法が、あります: なまものはグリルで焼かれて、煮えました。 最も新鮮な魚は生で食べられます、その全盛期をわずかに過ぎている魚はグリルで焼かれます、そして、より新鮮でない魚はとろ火で煮られます。 本当に新鮮な魚は生で最も食べられます、そして、日本の島国は魚で最も新しいものを誇ることができます。 日本語は、数年前、国際社会に世界「サシミ」を与えました。 ニューヨーク、パリと東京でマグロの人気を決定するために、調査は実行されました。 人気は東京都民とニューヨーカーのための同じことでした、しかし、パリジャンはあまりマグロの世話をしませんでした。 それには、ちょうどシタビラメの白身の肉と同じ高品質協会がありませんでした。 野生の赤い鯛は日本の高品質の魚と考えられるが、その堅い骨が食べることを難しくするので東南アジアと中国南部で人気がありません。 どこであなたの大好きな魚を安くするべきかについてわかっていますたいのであれば、あなたは国民的な特徴について何かを知っていなければなりません。 価格に関して、マグロはフランスで最高です、そして、赤い鯛は東南アジアで最高です。 特定のグルメは、クウェートで自分自身にサシミを作りました。 それはすばらしい魚でした、しかし、サシミは彼のために味が不足しました。 彼は肉がそれの中で脂肪を持っていないと気がついたので、彼はサシミに多少の油を添加しました。 この結果を受けて、それはよりおいしくなりました。 現在、肉があまりに油っこかったので、彼はソースをサシミを味わいがあるようにするためにベースとして酢を使っているようにしなければなりませんでした。 このように、少しの独創性で、たとえそれが外国で作られるとしても、サシミはおいしくなります。 この頃は、あなたは世界のほとんどどこでも、サシミを得ることができます。 しかし、それの全てが、よいというわけではありません。 ローカル雑誌で、あなたがヨハネスバーグ(南アフリカ)に本当に良いsasimiが欲しいならば、若干のレストランがあなたの選んだ方の魚を捕えるためにケープタウンで彼ら自身の特別な釣り舟を使うと報告されました。 サシミに日本人がそれが好きなまさに方法を用意するイングランドの北部に、小さな漁村があるとも報告されました。 それは真実でありえますか?

関連するQ&A

  • 以下の英文を訳して下さい。

    Among fish, the swordfish is the king of kings. The swordfish, leaping out of the water with its upper jaw like a spear, represents the ultimate in sport fishing. Technically, the swordfish is unrelated to the tuna, but its body resembles that of a tuna, and in Japan it is called a "swordfish tuna." Americans enjoy the light flavor of swordfish meat. In Japan, "true tuna" is more highly prized than swordfish. Toro, the oily meat taken from the belly of the tuna, is considered unbelievably expensive by Europeans and Americans. In Japan until the 1930s, the more lightly flavored red meat from the spine of the tuna was more expensive than toro. This "reversal of fortune" simply shows how tastes change, because no logical explanation for the fact is possible. In Japan, there are three ways to eat fish at its best: raw,grilled, and simmered. The freshest fish is eaten raw, fish that is slightly past its prime is grilled, and less fresh fish is simmered. Really fresh fish is best eaten raw, and the island nation of Japan can boast the freshest of fish. The Japanese language gave the world "sashimi" to the international community years ago. A survey was conducted to determine the popularity of tuna in New York, Paris, and Tokyo. The popularity was the same for Tokyoites and New Yorkers, but Parisians did not much care for tuna. It just did not have the same high quality associations as the white meat of sole. Wild red sea bream is considered a high-quality fish in Japan, but is not popular in Southeast Asia and southern China because its hard bones make it difficult to eat. If you want to know where to get your favorite fish cheap, you should know something about national characteristics. In terms of price, tuna is best in France, and red sea bream is best in Southeast Asia. A certain gourmet made himself sashimi in Kuwait. It was a fine fish, but the sashimi lacked flavor for him. He noticed that the meat had no fat in it, so he added some oil to the sashimi. As a result, it became tastier. Now, because the meat was too oily, he had to make a sauce using vinegar as the base in order to make the sashimi flavorful. In this way, with a little ingenuity, sashimi becomes tasty even if it's made in a foreign country. Nowadays, you can get sashimi practically anywhere in the world. However, not all of it is good. It was reported in local magazines that if you want really good sasimi in Johannesburg, South Africa, some restaurants will use their own special fishing boats in Cape Town to catch the fish of your choice. It was also reported that there is a small fishing village in the north of England that prepares sashimi just the way the Japanese like it. Can it be true?

  • 英文翻訳おねがいします!

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    It was in the late 1970s, after the end of the Vietnam War that the Boat People made news. These were Vietnamese refugees who fled by boat to Thailand, the Philippines, Japan, and Indonesia, and from there tried to get to America, Australia, and Canada. One day, there was a shocking news story out of Melbourne: two Vietnamese Baot People had been arrested and tried in court on charges of killing and eating local dogs. Most East Asian cultures eat dogs, but this custom has been especially common in China. In ancient times, both emperors and commoners ate dog meat, and sacrificed dogs in religious services. Later on, dogs became associated with loyalty, and people stopped eating them. Even so, dog meat is still widely eaten in South China. Eating dog meat is common in both Koreas. In recent times, the culture of eating dog meat was restored under the contemporary slogan. "Return to Traditional Chinese Ways." Methods of preparing dog meat in both Koreas are given in detail in classical cookbooks, and include simmering, steaming, and grilling. Nowadays, dog meat is bought in stores and cooked at home. You can buy it in drugstores and in markets in Seoul. It's a little more pricey than beef, but the quality of the dog meat is very good. If you simmer it like sukiyaki, bubbles rise out of the meat, and the smell is divine. What about Vietnam, the home of the Boat People? There are a lot of specialty shops selling dog meat, and they fill up with customers around dinner time. There are spit-roasted dogs minus their heads and paws hanging in shop windows, and they look delicious. It's just like the South China restaurants, where mouth-watering ducks and chickens are hung in shop windows to attract customers. The Korean shops sell only cooked meat. The meat is eaten together with raw vegetables, and washed down with a local liquor like shochu. This is considered a healthy meal. The meat from these shops is cheaper than beef, and is eaten by the average family

  • 英文の翻訳お願いします。

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  • 英文翻訳、お願いします。

    Tartar steak is well-known as one of the highlights of German cuisine. Raw meat is chopped and lightly seasoned, then kneaded into the shape of a steak. Place the yolk of an egg on top, and there you have it: tartar steak. This seems the simplest of dishes to prepare, something anyone can make. Originally, the Tartars prepared this dish from the tough, raw meat of the horses they raised on the Mongolian and Central Asian plains. Tartar steak entered Europe via Russia in the 13th century. Nowadays, the dish is made with beef, especially in Germany, although the dish originally called for horsemeat. The fact that the Tartars gave their name to the dish should leave no doubt that horsemeat was used. Many mammals are used for food. In the list of mammals used for food, cow and pig are followed by horse and camel, and they are used in every imaginable way. In Japan, horses are practically part of the landscape in Nagano, while in France, horsemeat is a popular food. Camels are used for meat in the Middle East and Africa even more than in Central Asia. The camel-owning nomadic tribes distributed throughout these desert regions live on camel meat, camel milk, and dates. The poetic picture of camels plodding silently across the burning desert is, in fact, more likely to be a funeral procession for the camels than a caravan, as they are being led to market to be sold for meat. Horses and camels are primarily used for riding and as beasts of burden, but their precious meat is frequently eaten. With the exception of France, most European nations do not eat horsemeat, probably because horses are valued for riding. The main characteristic of tartar steak is the fact that the maet is raw. Thousands of yaers ago, before they learned to control fire, all human beings, whether they were Mongoloid, Caucasian or Negroid, ate their meat raw. Generally, fresh raw meat is better for health than stewed or grilled meat.

  • 英文の邦訳を願います。

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  • 至急! 英文翻訳

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