日本人て凄い？海外の人が驚く日本の素敵な料理6選！ 6 Beautiful Dishes in Japan That Surprise Foreigners

日本人て凄い？海外の人が驚く日本の素敵な料理6選！

引用元：© 2024 Kou’sKitchen

皆様、こんにちは！！元飲食店オーナーの41歳のKou’ｓKitchenです♪
食に関する雑学や知識を配信していけたらと思います★

このチャンネルは、
「料理は苦手だなー、時間が無いなー、節約したいなー」と思っている皆様へ
失敗しないように、出来るだけ簡単に更に本格的に出来るようを
目指して投稿しております☺
料理研究家を名乗れる様、日々精進中です！

宜しければ、高評価&チャンネル登録をして頂けると幸いです！

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卵焼き

寿司

1. 握り寿司が2個ずつ出される理由:
   握り寿司が2貫ずつ出されるのは、江戸前寿司のスタイルに由来しています
   これは、お客さんが1貫だけでは物足りないと感じることを防ぐため
   また食べやすさを考慮して2個で1セットにされています
2. カリフォルニアロールの起源:
   カリフォルニアロールは、日本の寿司とは異なるビジュアルで登場しましたが
   実は日本人が発案者です
   海外での寿司の普及に大きく貢献しました
3. トロ・中トロ・大トロの違い:
   トロ、中トロ、大トロは、マグロの脂の乗り具合で区別されています
   大トロは最も脂が多く乗っている部分で、中トロはそれより少し脂が少ない部分
   トロはさらに脂が少ない部分を指します
4. 寿司の「シャリ」の語源:
   「シャリ」という言葉は、サンスクリット語が起源で
   もともとは仏教用語でした。
   お釈迦様の骨を「舎利」と呼び、それが土に還って穀物となるという
   信仰から来ています
5. 寿司職人の手に米粒がくっつかない理由:
   寿司職人が握る手に米粒がくっつかないのは、「酢」の効果です
   酢は米粒が手に付着するのを防ぐ役割を果たしています

キャラ弁当

1. 海外でも人気:
   日本のキャラ弁文化は海外でも注目され、日本のアニメや漫画の人気とともに
   世界中で愛されるようになりました
   特に、日本のポップカルチャーが好きな人たちの間で人気があります
2. コンテストが存在する:
   キャラ弁当のコンテストが日本国内外で開催されており
   創造性や技術を競う場となっています。
   これらのイベントは、キャラ弁愛好家たちの交流の場ともなっています
3. 教室もある:
   キャラ弁作りの技術を学ぶための教室やワークショップが存在し
   初心者から上級者まで、さまざまなレベルの人々が参加しています
4. SNSでの人気:
   キャラ弁はSNSで共有されることが多く
   作った弁当の写真を投稿して反響を得ることが一つの楽しみとなっています
   特にInstagramやTwitterでは、多くのフォロワーを持つ
   キャラ弁アカウントが存在します

飴細工

1. 飴の日:
   日本では、9月6日を「飴の日」としています
   これは長野県松本市の老舗飴店が結成した「松本飴プロジェクト」によって
   提案され、日本の飴文化を後世に伝えるために制定されました
2. 飴の起源:
   飴の歴史は古く、日本書紀によると初代天皇である
   神武天皇が飴を作ったとされています
   これが日本における飴の始まりとされており、当時は水飴が主流でした
3. 飴細工の技術:
   江戸時代には、飴をお菓子として食べる文化が始まりました
   飴売りが飴細工を披露することで人気を博し、江戸の風物詩となりました。
   現代でも飴細工は大人気で、特に透明感のある金魚形の商品が人気です
4. 飴細工の芸術性:
   飴細工は食べることができる芸術品としても知られています。
   その精巧な作りは、食べるのがもったいないと思わせるほどです
   和菓子としてだけでなく、洋菓子としてもその技術が用いられています
5. 飴細工の教育:
   飴細工は、約90度に温めた飴を使い、造形の制限時間は約5分という高度な技術が
   必要です。この技術を学ぶための教室やワークショップも存在し
   伝統工芸としての技術を継承しています🎨👀

茶菓子

1. 「茶の子」の意味:
   「茶の子」とは、お茶菓子のことを指します。
   お茶菓子は軽くつまめる、お腹にたまらないお菓子で、「朝飯前」と同じで
   「簡単にできること」を意味する言葉としても使われます
2. 和菓子と茶菓子の関係:
   和菓子は日本の伝統的なお菓子の総称で、
   明治時代以降に海外から入ってきた甘いお菓子を「洋菓子」と呼ぶ一方で
   日本に昔からあるものを「和菓子」と呼んで区別しています
   茶菓子は、これら和菓子の中でも特にお茶と一緒に楽しむために作られたお菓子です
3. 茶道の菓子切:
   茶道で使う和菓子を切って口に運ぶためには「菓子切」、もしくは「黒文字」と
   呼ばれるものが必要です。
   菓子切はもともと、樹に黒い斑点があるクスノキ科の木「黒文字」で
   作られたことから、茶道では黒文字、黒文字楊枝と呼ばれていました
4. 「お茶の子」の語源:
   「お茶の子（または御茶の子）」は、「茶の子」の丁寧語で、お茶菓子を指します
   お茶菓子は、お茶の時間に簡単に楽しめるものであり、その手軽さから
   「簡単にできること」の意味でも使われるようになりました

翻訳　Translation

Hello everyone! I’m Kou’sKitchen, a 41 year old former restaurant owner… ♪
I hope to deliver miscellaneous knowledge and knowledge about food★.

This channel is,
To those who think “I’m not good at cooking, I don’t have time, I want to save money…”, this channel is for you!
I’ll try to make it as easy as possible and as authentic as possible so that you don’t make mistakes.
I am posting this channel with the aim of making it as easy and authentic as possible without making any mistakes☺.
I am trying my best to be a cookery researcher!

I would appreciate it if you could give me a high rating and subscribe to my channel!

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Omelet

The difference between “tamagoyaki” and “tamagoyaki”: “tamagoyaki” and “tamagoyaki”,
Both are correct, but “tamagoyaki” is more commonly used.
This is because “ogo” refers to the raw state and “tamago” often refers to the cooked state.
In other words, the common usage is to use “egg” to make “tamagoyaki
Eggshell Color: Eggshells can be white or brown, but there is no difference in nutritional content.
The color of the shell depends on the type of chicken.
Red eggs are more expensive because they are larger and feed more.
Yolk size: Eggs come in different sizes.
The size of the yolk depends on the size of the egg.
Smaller eggs are laid by young chickens, while larger eggs are laid by chickens that are two to three years old or older.
The yolk also increases in size with age.
Nutritional value of calaza: The white string-like substance attached to the egg white, calaza, is highly nutritious and holds the yolk in place in the center of the egg.
Calaza is rich in nutrients and holds the yolk in the center of the egg.
Calaza is rich in protein and amino acids and also contains sialic acid.
It is believed to have immune-boosting properties.
Egg Strength: Eggs are often thought of as being easily cracked, but they are so strong that when pressure is applied to them from above or below, they will not crack even if a person is on them.
Eggs are so strong that they will not crack even if a person rides on them.
It is said that each egg can withstand a force of about 3 kg.

Sushi

Why two pieces of nigirizushi are served one at a time?
The reason why nigirizushi is served two pieces at a time comes from the Edo-mae style of sushi.
This is to prevent customers from feeling that one piece is not enough.
Also, to make it easier to eat, two pieces of sushi are served in a set.

Origin of the California Roll
The California Roll has a different visual appearance from Japanese sushi.
actually originated from the Japanese.
They contributed greatly to the popularization of sushi overseas.

Difference between Toro, Chutoro and O-toro: Toro, Chutoro and O-toro are different from other types of sushi.
Toro, chutoro and otoro are distinguished by the fat content of the tuna.
O-toro is the most fatty part of the tuna, while chutoro is a little less fatty.
Toro is the part with even less fat.

Etymology of the word “shari” in sushi
The word “shari” is of Sanskrit origin
originally a Buddhist term.
It comes from the belief that Buddha’s bones are called “shari” and that they return to the earth to become grain.
It comes from the belief that Buddha’s bones are returned to the earth to become grain.

Why rice grains do not stick to a sushi chef’s hands:.
The reason why grains of rice do not stick to the hands of sushi chefs is because of the effect of vinegar.
Vinegar prevents rice grains from sticking to the hands.

Character bento

Popular overseas: Japanese kyaraben culture is also attracting attention overseas.
Japan’s kyaraben culture has been attracting attention overseas, and along with the popularity of Japanese anime and manga
with the popularity of Japanese anime and manga.
It is especially popular among Japanese pop culture enthusiasts.

Contests exist:.
Character bento contests are held in Japan and abroad
These contests provide an opportunity for people to compete in creativity and skill.
These events also provide a forum for kyaraben enthusiasts to interact with each other.

There are also classes:.
There are classes and workshops to learn the art of making kyaraben.
and workshops exist for people of all levels, from beginners to experts.

Popularity on social networking sites
Kyaraben are often shared on social networking sites.
Posting photos of the bento you made and getting feedback is one of the things you look forward to.
Especially on Instagram and Twitter, there are many kyaraben accounts with a large number of followers.
There are also “kyaraben” accounts with a large number of followers on Instagram and Twitter.

Ame-no-Kyaraben

Ame-no-hi: (Day of Candy)
In Japan, September 6 is designated as “Ame-no-hi (Day of Candy)”!
This was proposed by the “Matsumoto Ame Project” formed by long-established candy stores in Matsumoto City, Nagano Prefecture
This day was proposed by the “Matsumoto Ame Project,” a group of long-established candy shops in Matsumoto City, Nagano Prefecture, and was established to pass on Japanese candy culture to future generations.

Origin of Candy: The history of candy is long.
According to the Chronicles of Japan, Emperor Jinmu, the first emperor of Japan
According to the Chronicles of Japan, Emperor Jinmu, the first Emperor of Japan, made candy.
This is believed to be the beginning of candy in Japan, and mizuame was the main ingredient at that time.

Amezaiku craftsmanship
In the Edo period (1603-1868), the culture of eating candy as a snack began.
Amezaiku became a popular tradition in Edo (present-day Tokyo), with candy vendors showing off their Amezaiku craftsmanship.
Even today, Amezaiku is very popular, especially the transparent goldfish-shaped products

The Artistry of Amezaiku:.
Amezaiku is also known as an edible art form.
Its exquisite workmanship makes it a shame to eat!
Amezaiku is used not only as a Japanese confectionery, but also as a Western confectionery.

Amezaiku Education
Amezaiku is a highly skilled craft that requires candy heated to about 90 degrees Celsius and a time limit of about 5 minutes.
The time limit for Amezaiku crafting is about 5 minutes. Classes and workshops exist to teach this technique.
The technique is passed on as a traditional craft 🎨👀.

Chakko

Meaning of “Chanoko
Chanoko” refers to tea cakes.
Chagashi is a snack that can be lightly picked up and does not fill you up, and is the same as “breakfast.
It is also used to mean “something easy to do.”

Relationship between Wagashi and Chagashi:.
Wagashi is a general term for traditional Japanese sweets,
Sweet confections introduced from overseas after the Meiji Era are called “Western-style confections,” while those that have been in Japan for a long time are called “Wagashi.
Wagashi” is the term used to distinguish the sweets that have been in Japan for centuries.
Chagashi is a type of Japanese confectionery especially designed to be enjoyed with tea.

Confectionery Cutting for the Tea Ceremony:.
In order to cut and bring the wagashi used in the tea ceremony to the mouth, you need what is called a “kashikiri” or “kuromoji”.
called “kashikiri” or “kuromoji” is necessary to cut and carry wagashi used in the tea ceremony.
Originally, the kashikiri was made from kuromoji, a camphor tree with black spots on its trunk.
The name “kuromoji” or “kuromoji toothpick” was used in the tea ceremony because it was made from “kuromoji,” a camphor tree with black spots on it.

Etymology of the word “ocha-noko
Ochanoko (or Ochanoko)” is a polite term for “chanoko”, which refers to tea cakes.
Ochagashi is something that can be easily enjoyed during tea time, and because of its ease of use, it is also used to mean “something that can be done easily.
It has also come to mean “something easy to do.

#雑学#料理#飴細工#寿司#茶菓子#オムライス#食べたい