食べ物に関する英作文      Composition on Food
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日本の食べ物について、英語で説明できるようになると、英会話も弾みます。しかし、結構むずかしいこともあるのでは?ここでは、「こんな言い方があるよ」というような例をあげていきます。こちらを参考に、初めのうちは、ご自分で説明文を書きだして、何度も音読し、暗唱できるくらいにすると、英語を話すのにとても役立つと思います。頑張って、やってみてください

食べ物に関する英作文で役立つページ:

 食べ物に関する英単語リスト

 観光/日本の食べ物 (←)

 外部サイト
 Asparagus(アスパラガスの15の健康に良い点
 (すべて英語のページですが、日々の生活に役立つことを、わかりやすく書いているページなので、興味のある方は是非、読んでみてください。もちろん、無料。リンクの了解も取っています。)

Saury (さんま)

The reason why I choose the word "saury"is I love broiled saury.

Saury broiled with salt and served with grated daikon radish is very tasty.

Saury caught in autumn are so good and cheep, so many Japanese eat broiled saury with salt in autumn.






Bluefin tuna (クロマグロ)

 It is said that about 80% of the Pacific and Atlantic bluefin tunas are consumed in Japan. Fresh bluefin tuna is often served raw and suited for sashimi and sushi very much .

 The fatty part of the tuna is called Toro and the fattiest cut is called Otoro and very expensive, and the second fattiest part is Cyutoro and not fatty cut is Akami, rather cheap.

 On December 30, 2012, 222-kilogram Pacific bluefin tuna caught off northeastern Japan was sold at the Tsukiji fish market in Tokyo for a record 155.4 million yen.




Sushi (寿司)

Main article: List of sushi and sashimi ingredients


For culinary, sanitary, and aesthetic reasons, the minimum quality and freshness of fish to be eaten raw must be superior to that of fish which is to be cooked.

Sushi chefs are trained to recognize important attributes, including smell, color, firmness, and freedom from parasites that may go undetected in commercial inspection.

Commonly used fish are tuna (maguro, shiro-maguro), Japanese amberjack, yellowtail (hamachi), snapper (kurodai), mackerel (saba), and salmon (sake). The most valued sushi ingredient is toro, the fatty cut of the fish. This comes in a variety of ōtoro (often from the bluefin species of tuna) and chūtoro, meaning ‘middle toro’, implying that it is halfway into the fattiness between toro and the regular cut. Aburi style refers to nigiri sushi where the fish is partially grilled (topside) and partially raw. Most nigiri sushi will be completely raw]

Other seafoods such as squid (ika), eel (anago and unagi), pike conger (hamo), octopus (tako), shrimp (ebi and amaebi), clam (mirugai, aoyagi and akagai), fish roe (ikura, masago, kazunoko and tobiko), sea urchin (uni), crab (kani), and various kinds of shellfish (abalone, prawn, scallop) are the most popular seafoods in sushi. Oysters, however, are less common, as the taste is not thought to go well with the rice. Kani kama, or imitation crab stick, is commonly substituted for real crab, most notably in California rolls.


Yaki anago-ippon-nigiri (焼きアナゴ一本握り)
= A roasted and sweet sauced whole conge
r


Ebifurai-Maki (エビフライ巻き)
=Fried-shrimp roll


Pickled daikon radish (takuan) in shinko maki, pickled vegetables (tsukemono), fermented soybeans (nattō) in nattō maki, avocado, cucumber in kappa maki, asparagus, yam, pickled ume (umeboshi), gourd (kanpyō), burdock (gobo), and sweet corn (possibly mixed with mayonnaise) are also used in sushi.[citation needed]

Tofu and eggs (in the form of slightly sweet, layered omelette called tamagoyaki and raw quail eggs ride as a gunkan-maki topping) are common







Pineapple (パイナップル)

 Generally pineapples are produced in the tropical zone. As we Japanese live in the temperate zone, we seldom ate pineapples fresh before. We used to eat them canned, sliced and sirupped in sugar.

 Now we can get fresh pineapples at a supermarket all year long thanks to rapid and convenient transport system.