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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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  • 英語
  • 回答数2
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  • 回答No.2
  • Nakay702
  • ベストアンサー率81% (9000/11086)

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。

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  • 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?

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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!

    Let's take a brief tour of a raw meat-eating region. Welcome to the polar region of Canada's Melville Peninsula. The native peoples used to be called Eskimos. This was a derogatory term given them by native peoples from the south, meaning raw meat eaters. They are the meat of caribou, seals, and walruses raw. "Meat" includes the innards, which are considered the most exquisite parts of the animals. You might remember seeing documentary films of lions going straight for the innards of their victims. Of course, in that frozen part of the world, fruits, vegetables, and grains are unobtainable. The native peoples do not suffer from scurvy, and in fact have glossy faces, thanks to their diet of raw meat. A japanese cultural anthropologist who lived among these northern people learned that because of the bland flavor of raw meat, it is possible to eat a lot of it at each meal as a staple food, in the same way Japanese eat rice. Some parts of the innards are bitter while other parts are sour, so if you chew on them as you eat the raw meat, the meat tastes "seasoned" and you never get tired of it. Horsemeat is called cherry meat or sakura-niku in Japan. It may mean that the color of the meat is as beautiful as that of cherry blossom. But it may also mean that horsemeat is a sort of fake meat, sold by con men to unsuspecting passers-by under an exotic-sounding name. Take your choise as to which is the truth. There are those who love horsemeat for its deliciously light flavor. There are few restaurants that serve authentic tartar steak made from horsemeat. Most people do not realize that horsemeat is "the real thing", and that there is no reason to discriminate against it. Where food is concerned, when all is said and done, likes and dislikes are just a matter of taste.

  • 英文翻訳お願いします。

    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。

    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. There are also cat-eating cultures. I heard that there were several cat restaurants in Hanoi, Vietnam, so I went to investigate. They do exist, but barely; the government has banned them. The government said it issued this ban on eating cats because the decrease in the cat population has led to an increase in the rat population. This situation is a threat to community health. It was literally a case of, "When the cat's away, the mice will play." Anyway, that's how popular cat meat is. The government's policy is to enforce the ban until the cat population returns to its original size and can control the rat population. The reason for eating cats in China is explained with typical Chinese logic. Dragons and tigers are venerated as symbols of strength. Thus, if you can eat one, no power on Earth will be capable of resisting you. The trouble is, drgons are imaginary animals, and cannot be eaten. Tigers were once abundant, but can hardly be found now. So in place of dragons, the Chinese eat snakes, and in place of tigers, they eat cats. This is especially true of the culinary culture in South China. To return to the news from Melbourne: Australia, a Western society, was flabbergasted by the news that the men had eaten dogs. After all, this is a nation descended from the passionate dog and cat lovers of Britain! At the same time, other Boat People were also astonished. In Vietnam, dogs kept as pets are considered tasteless, and no one would eat them. The dogs the arrested men ate must have been strays. Looked at in that way, you can understand that they felt themselves innocent of any crime. No one knows what became of the two arrested men afterward. Anyway, it's important to understand that the problem lies in differences of cultures and values. It's the difference between two cultures: one that eats dogs and one that doesn't. But no one can say one side is definitely right and the other is wrong. The problem is not so easy.

  • 英文翻訳おねがいします!

    The ancient city of Peshawar is located in Pakistan, close to the site of the earliest Buddhist sculptures. Sheep are abundant in that area. Medieval wooden homes line the dark streets, and here and there smoke rises from small restaurants nestled among the homes. All the restaurants serve sheep meat, or mutton. The meat is served grilled on skewers or as small steaks. The most delicious fragrance of all comes from kabobs. Kabob, also called kebab, means "grilled meat" in Arabic. The most common meat comes from sheep. The cheapest and best kabobs are found in small restaurants where the meat is grilled over charcoal. Chunks of meat are placed on skewers and grilled over a charcoal fire. That's it. If the cook is skillful, the meat is moist, and melts in your mouth. Large restaurants will season the meat and cook it with onions, however, the authentic kabob is not even seasoned with salt. The quality of the meat determines the flavor, so small authentic restaurants are the best place for kabob. The word shish kabob comes from the Turkish language, and is understood just about everywhere. Sheep meat is considered a great delicacy just about everywhere in the Middle East and Central Asia. The entire animal is eaten, including its innards. In towns, stalls selling sheep innards stand alongside stalls selling mutton. There are corners where dozens of sheep's heads will be displayed for sale. The brains are considered the tastiest part of the animal, and are eaten boiled with a squirt of fresh lemon. In various regions throughout the Middle East and Central Asia, there is an annual rite in which sheep are sacrificed, and the meat is distributed to relatives and neighbors. It is said that in Pakistan, the finest hospitality is shown to company by killing a sheep in the morning, and serving its brains in the evening.

  • 英文の翻訳をお願いいたします

    どなたか以下の英文を翻訳できる方が居ましたらぜひお願いいたします。 As this book seeks to demonstrate, the visual world and its producers, its users and its designers, are engaged in a heated debate over the status of design - who has ownership of it, who is qualified to do it, and how we receive and interpret it, It is in a period of evolution, and requires more developed and rigorous understanding. It may seem odd to say this , but whatever your view of the discussion in this chapter, it should ve clear that design is not simp;y a visual medium; it is a social and, as we have identified, a political one. It just happens to be most apparent visually in the messages sent to us by commerce, media and government, and the subtler but equally important messages we send each other in our everyday practices. Like an iceberg, 90 per cent of visual communication is hidden beneath the surface. And, just like an iceberg, it is the invisible 90 per cent that provides the raw power of visual communication. So, there we end this overview of some of the key ideas that are involved in the study and under standing of visual communication and its relationship with design. Undoubtedly, like some of the practitioners interviewed for the book, you will disagree with some of it. Hopefully some of it will have challenged your own positon on this subject.

  • 英文翻訳お願いします。

    A lonely, old fisherman sets out daily in his small boat to fish in the Gulf Stream off Cuba. He has gone 84 days without catching anything. Around noon, his fishing line is tugged in his hand. The weight of the fish is incredible. The huge fish dives deep, and pulls the boat further and further from land. The old fisherman begins to talk to the fish he cannot see. " I really like you. I respect you. " The fish keeps swimming deep in the water. On the second day since hooking the fish, the old fisherman eats his fill of raw tuna. Suddenly, in front of the boat, the fish surfaces. It has a long, pointed upper jaw...it's a gigantic marlin. " This fish is my friend. But I must kill it. " The old man's happiness is to kill the fish that has become as close as a brother to him. On the third day, the sun rises. The old man is practically dizzy with exhaustion. With his remaining strength, he harpoons the fish, which seems to weigh more than 1500 pounds. He ropes the dead fish to the side of his small boat, and begins his trip home. Sharks attack his fish all along the route home. At last, he manages to get back to port that night. Nothing remains of the gigantic marlin but the skeleton and tail. So runs the story of Ernest Hemingway's (1899-1961) classic tale, The Old Man and The Sea.

  • 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。

    In a scientific paper published in 1672 about “shining flesh,” Boyle inserted a narrative about the “night before,” and set up a mousetrap of his own, a fact-within-a-fact, so to speak: Yesterday, when I was about to go to bed, an amanuensis of mine, accustomed to make observations, informed me, that one of the servants of the house, going upon some occasion to the larder, was frightened by something luminous, that she saw . . . where the meat had been hung up before. Whereupon, suspending for a while my going to rest, I presently sent for the meat into my chamber, and caused it to be placed in a corner of a room capable of being made considerably dark, and then I plainly saw, both with wonder and delight, that the joint of meat did, in divers places, shine like rotten wood or stinking fish; which was so uncommon a sight, that I had presently thought of inviting you to be a sharer in the pleasure of it. (quoted in Daston and Park 1998:13) 上記英文を御訳し下さい。

  • 至急! 英文翻訳

    In fact,when it comes to agricultural imports,Japan buys the most. The products that we import most are wheat, soybeans, and corn.We import them from the United States,Australia, Canada, and China.Why do we import such a lot of agricultural products? It is partly because Japanese have begun to eat more meat. To produce one ton of beef,we need seven tons of grain. To produce seven tons of grain, we need 7,000 tons of water. We are importing millions of tons of grain in order to eat meat. That means we are using billions of tons of water from overseas.