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留学先で、または日本にいる外国人と話していて、日本の文化について尋ねられることはよくある。そんなとき、日本語でしっかり頭に入れることはもちろん、英語できちんと説明できるようにしよう。
（出典：英文日本絵とき事典 JTBパブリッシング発行）
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 日本のお酒１〜清酒〜 |
[Seishu] |
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Sake is a clear, colorless,
slightly viscous drink with an alcohol content of
15-16%. It is sweet-tasting, with a fine bouquet,
and is usually heated before being drunk, although
many people also like to drink it cold.
How to make sake
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1. After boiling the polished
rice, blend it with malted rice, water
and yeast to make the sake base.
2. Add boiled rice, malted rice and
water to the sake base, and stir well.
Repeat this process three times.
3. Ferment the sake base for about twenty
days. Strain the fermented liquid to
remove dregs.
"Junmaishu " made from well-polished
rice has recently become popular because
of its rich aroma and full-bodied flavor.
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Komokaburi
Komokaburi are wooden sake casks wrapped in
a rush mat. They are often used at ceremonies
held to celebrate the start of a new company,
or the completion of a new theater. In a custom
known as kagami-biraki, the cask is broken
open using a kizuchi. |
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Binzume (bottling)
Sake is usually sold in bottles. The most
common sizes are the issho-bin, which holds
1.8L. Smaller containers of sake are also
sold, and are often available from vending
machines. |
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Drinking
vessels
Sake is usually served in flasks called tokkuri,
which hold about 0.18L, carried in a small
tray called hakama. It is drunk from little
china or earthenware cups called choko. |
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Masu
The masu, a small wooden box which was formerly
used for measuring out rice and beans, is
now used as a drinking vessel for cold sake.
A dab of salt is placed on the corner of the
masu and tasted while drinking the sake. |
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Sakazuki
Sakazuki are the flat, shallow dishes used
for drinking sake at weddings, on New Year's
Day, or at other occasions of celebration.
They are expensive, high-quality utensils
made from lacquered wood. |
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Jizake
Jizake, or local sake, is the name given to
the many different varieties of sake made
in limited quantities in local districts rather
than in large centralized factories. Because
of the different ingredients and processes
used, jizake has a unique taste reflecting
the characteristics of the region where it
is made. |
HOW TO PREPARE KAN (HOT SAKE)
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1) Pour the sake from
the bottle into the tokkuri.
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2) Place the tokkuri in
boiling water and heat the sake to about
40℃(nuru-kan) or 50 - 60℃ (atsu-kan). |
3) Place the tokkuri in
the hakama. |
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ボキャブラリー
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| viscous |
粘性のある |
| bouquet |
香り |
| vessel |
容器、うつわ |
| a dab of |
少量の |
| maize |
トウモロコシ |
| ratio |
比、比率 |
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『欧文日本絵とき事典』（JTBパブリッシング発行 定価968〜1,050円）
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日本の文化について英語で話したい人に最適の英文イラストブック。ポケットサイズなので、持ち運びも便利！ |
| 1：文化・風俗編 |
10：自然・社会編 |
| 2：生活編 |
11：自然・社会編 |
| 3：飲食編 |
12：仏文 生活編 |
| 4：日本のまつり |
13：仏文 文化・風俗編 |
| 5：京都編 |
14：日本の旅館 |
| 6：日光編 |
15：日本語会話編 |
| 7：東京編 |
16：日本の武道 |
| 8：サラリーマン編 |
17：日本の家族 |
| 9：人物日本史 |
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→購入はこちら |
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『絵ときシリーズ 見てわかる日本』（JTBパブリッシング発行 定価1,050円）
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日本の伝統、文化や、年中行事、生活の基本を日本語併記でイラストとともに紹介。留学や日本で外国人を案内する際に役立つ一冊。 |
| 1：伝統・文化編［英語版］ |
| 2：生活・社会編［英語版］ |
| ※それぞれ、中国語版、韓国語版もあり |
| →購入はこちら |
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