- 締切済み
ｗｅｌｃｏｍｅ ｓｍａｌｌ ｄｉｓｈ
友人が居酒屋で働いているんですが、時々 外国人のお客さんも見えられるそうです。 それで、居酒屋などでよく出される 「お通し」あるいは「突き出し」の説明に苦慮しているようです。 友人は 外国人のお客さんに 「What is this? I haven't ordered it. Is it free?」 と尋ねられたら、 「It ｉs an otoshi, a kind of compulsory pay appetizer.」 と答えているようですが、私は 「水とおなじで、すべてのお客様におだしするのですから。 Ｉｔ ｉｓ ｆｒｅｅ ｆｏｒ ｅｖｅｒｙｏｎｅ ａｓ ｉｓ ｔｈｅ ｃａｓｅ ｆｏｒ ｗａｔｅｒ． Ｉｔ ｉｓ Ｊａｐａｎｅｓｅ ｃｕｓｔｏｍ ｉｎ Ｉｚａｋａｙａ， ａｎｄ ｗｅ ｃａｌｌ ｉｔ ”Ｏｔｏｓｈｉ” ｗｈｉｃｈ ｍｅａｎｉｎｇ ｉｓ ｗｅｌｃｏｍｅ ｄｉｓｈ． でいいのでは。 おとおしは、おとおしした客へのあいさつとかんが えられますので、ｗｅｌｃｏｍｅ ｄｉｓｈとやくすのがよ いかと思います。 あるいは、 ｗｅｌｃｏｍｅ ｓｍａｌｌ ｄｉｓｈ です。 （歓迎の意をこめたちょっとした料理）」 とアドバイスしたところですが、もっといい説明の方法はないでしょうか？ また、ついでに、ｒａｗ ｆｉｓｈ（生魚）と訳されていたさしみのねたを ｒａｗ ｆｉｓｈ では外国人はたべるきがしないｆｒｅｓｈ ｆｉｓｈ（鮮度のいいさかな）と訳すべきではないでしょうか？
- luna_mond
- お礼率83% (710/854)
- 英語
- 回答数2
- ありがとう数2
- みんなの回答 （2）
- 専門家の回答
みんなの回答
- SPS700
- ベストアンサー率46% (15295/33014)
１。お通し 下記で見ると、金をとる所と金をとらない所があり、「お通しって利益率の高い稼ぎ頭メニューであることが多いんです。価格競争の厳しい飲食店さんなんかじゃ、廃止しちゃうと利益が厳しくなるでしょうねえ。」というあたりで金を取る所はこれに頼っているようです。 http://matome.naver.jp/odai/2140643750660385101 まあ金をとられるのを承知でカジノに行く人が居ますが、飲み食いとなると説明役はうるさいですね。 僕だったら金をとる所なら You pay, like it or not. と言います。 ２。刺身 僕だったら sashimi といいます。[?]という顔をしたら li's not cooked と言ってニタリ。
It's just like "amuse-bouche", but in Japanese style. でわかるかと思います。フランス語ですが料理界ではinternational語に事実上なっていると思います。
お礼
回答ありがとうございます。 .
関連するQ&A
- 「お通し」を英語では
居酒屋でバイトしています。それで、時々 外国人のお客さんも見えられますが、よく “お通し”で トラブルが起きます。 注文もしていないのに 勝手に勘定に入れられるのが気に入らないらしく、また、外国人のお客さんの口に合わないものが多いです。 お通しを出すと、よく 「What is this? I haven't ordered it. Is it free?」 と聞かれます。 私が 「It ｉｓ an otoshi, a kind of compulsory pay appetizer.」 と言っても納得してもらえず、そこで何分間も会計でもめることも時々あります。 そこで質問ですが、「お通し」は英語でどう説明したらいいでしょうか？ また、英語の苦手な外国人も少なくないので 何か対策を教えてください。
- 締切済み
- 英語
- 英語の添削をお願いします。
日本文を英語に直す問題です。添削をお願いします。 ※魚が健康には一番よいと言われている。 It is said that the fish is the best for health と It is said that fish are the most healthy ですと、どちらが文法的に合っていますか？ また、fishの前にはtheを付けるのか、単数扱いなのか、複数扱いなのか 教えていただけると助かります。 よろしくお願いします。
- ベストアンサー
- 英語
- 英文の添削お願いします！パート２
以前投稿した英会話口頭試問テストについての、自分で考えた回答のつづきです。 どこか表現がおかしかったり、こういう言い回しがいいなど、どんどん意見をください。また、なるべく簡単な英語になるようにしたいのですが・・・。よろしくお願い致します。 テーマ：食べ物 質問文⇒What is your favorite Japanese dish? 考えた回答→My favorite Japanese dish is sushi especially toro.(私の好きな和食は寿司で、特にトロが好きです。） What is your favorite foreign dish? →My favorite foreign dish is spaghetti with meat sauce.I eat it once a week.（私の好きな外国の料理はスパゲッティミートソースです。週１回は食べてます。） ⇒What kind of food is popular in Japan? →I suppose it is most likely to be Ramen or fast food.(やはり、ラーメンやファーストフードでしょうか。） ⇒What Japanese food would you recommend to someone who does not eat meat? →I think a salad is good and simple enough to serve.(サラダが手軽だからいいと思います。） ⇒What Japanese food would you recommend to someone who does not like raw fish? →Grilled with salt,or Nabe type stewed dish is very good.(塩焼きにしたりお鍋にしたら美味しいですよ。） ⇒What is your favorite drink? →My favorite drink is tea especially milktea.(私の好きな飲物は紅茶で、特にミルクティーが好きです。） ⇒What kind of food can you make? →Well,maybe I can manage making some pancakes.(ホットケーキなら何とか作れると思います。） 長文失礼しました。読みにくくてごめんなさい。実は、字数の都合でかけませんでしたが、まだあったりします・・・。
- ベストアンサー
- 英語
- 不定詞について質問です。
不定詞について質問です。 以下のセンテンスについてです。 All fish except tuna must be frozen once, even if it's to be eaten raw. 最後のit's to be eaten raw.はit is eaten raw.ではダメなのでしょうか？ 不定詞を使うことによって意味が変わってきますか？ ニュアンス等の違いがあれば色々とアドバイス頂きたく思います。 よろしくお願いします。
- ベストアンサー
- 英語
- 英訳添削をお願いします。
教えて下さい。 長文ですみませんが、英訳添削をお願い申し上げます。 1、 私は、魚臭い食物が好きではありません。 I don't like food which has fishy smell. ２、私は、果物と料理が混ざっている料理が好きではありません。 I don't like dish that mix fruit and dish. メロンの上に生ハムがのっているものとか。 For example, there is raw ham on the melon. 酢豚の中にパイナップルが入っているのも嫌いです。 I don't like that there are pineapples in sweet-and-sour pork, either. 別々に食べたら美味しいのになぜそれをわざわざ入れるのだろうか? If you eat separately, it is delicious, why do they all the way to put them in it? ３、JELLOはアメリカのゼリーの商標です。 JELLO is the name brand of American jelly.
- ベストアンサー
- 英語
- free advice is worth what you paid for it
free advice is worth what you paid for it ってようするに、 「ただより安いものはない」的な、マイナスの言葉でしょうか？？ それとも、プラスの言葉でしょうか？ 外国人の友人に言われたんですが、その場の雰囲気は普通だったんで、 どういう意味で言ったのか良くわかりませんでした。
- ベストアンサー
- 英語
- it paid for ～to not be・・・
As is true for any fish in the sea, it paid for whales to not be poor at swimming. こんな文章を見かけました。 後半部の it paid for whale to not be のところが，文法的にわからず， 非常に気になっています。 分かる方どうか教えてください。 手元に原文がなく，前後は分かりません。 スペルミスなどあったらご容赦ください。
- ベストアンサー
- 英語
- 次の英文を和訳してほしいです。
Methylation is a chemical process in which a methyl(CH3)group is added to an atom or molecule. The resulting compound does not usually dissolve in water and is more easily absorbed into organisms such as plankton. Methylmercury is very dangerous because it enters the food chain as soon as it is absorbed into plankton. Next, it ends up in a fish that eats the contaminated plankton. After the contaminated fish is eaten by another fish, the methylmercury stays in the surviving fish's flesh, and the cycle may be repeated over and over. Once the mercury reaches the top of the food chain, for example in a 300-kilogram tuna, it will stay there for the rest of the fish's life. As a result, people are very worried about the effect of eating fish that are high on the food chain or very old. These fish may have very high accumulations of mercury, and thus may be dangerous to eat. Fish that are lower on the food chain, or younger, are seen as safer. As the article makes clear, an important first step is to discover the exact nature of the ocean's mercury methylation process. After the process is understood, it may be possible to control it. Until we can reduce the amount of mercury that accumulates in the ocean, it would be advisable to avoid fish that may be high on mercury, wouldn't it?
- ベストアンサー
- 英語
- 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?
- ベストアンサー
- 英語
- 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?
- 締切済み
- 英語
お礼
回答ありがとうございます。