| 06/29 |  |
NIC Japanese Language School |
NIC Japanese Language School
現在 7月 昔 文月（ふづき）
いわれ［意味］：色々のいわれはあるが七夕祭りの日に書物（文）を
夜気にさらす行事から. または同じく七夕に語源を持ち
短冊に歌や文字を書き書道の上達を祈った七夕の行事と
言われている
花：日本的な花は「あさがお」が代表的
季節：6月の梅雨が7月20日ごろ終わり急に暑くなる
学校は夏休みに入る。 セミが鳴きだし暑さも8月へと続き活発な季節。
行事：七夕祭り：五節句の一つで宮中では「しちせき」と呼ばれて
いたものが「たなばた」と呼ばれるようになった。
言い伝えとして子供たちは親から七夕の物語を聞いている
「天の川のあちら側とこちら側に分かれて2人恋人がいるのよ。
男の人の名前は彦星（ひこぼし）、女の人の名前は織姫（おりひめ）、
二人は1年に1度しか会うことが出来ないのよ。それが7月7日。
でも1滴でも雨が降ると天の川はお水が増えて2人は会うことが出来ないの」
子供たちは色紙に自分の願い事を書き、切って来た笹の木に結びつけてお祝いをする。
幼稚園などでは必ず年中行事に一つとして行っている。
お盆：日本では地域によって新暦、旧暦と両方行われている。
8月がお盆休みといって官公庁、会社などのおやすみに入るので
8月でご案内します。
休日:7月21日（海の日） 日本は海に囲まれている国なので海に感謝して
これからも海からの恩恵を大切にする日
七夕（たなばたまつり）Festival of the Weaver
The event was introduced into Japan in the 8th century
and became popular during the Edo Period.
書物（しょもつ）books 夜気（やき）night air 語原（ごげん）origin of a word
短冊（たんざく）strip of paper 書道（しょどう）calligraphy
上達（しょうたつ）get better 活発（かっぱつ）activity
五節句（ごせっく）five season-related celebrations＝reference：May
言い伝え（いいつたえ）legend 天の川（あまのがわ）Milky Way
一滴（いってき）drop 色紙（しきし）square piece of fancy paper
笹の木（ささのき）dwarf bamboo 恩恵（おんけい）beneficialness
官公庁（かんこうちょう）government and other public offices
お盆、お盆休み（おぼん）Many people receive company holidays
during the Bon period and go back to their hometowns.
来月に続く See you next Month “July”
NIC instructor Keita Suzuki
http://www.nicjapanese.com
NIC Japanese Language School
http://www.nicjapanese.com
現在 7月 昔 文月（ふづき）
いわれ［意味］：色々のいわれはあるが七夕祭りの日に書物（文）を
夜気にさらす行事から. または同じく七夕に語源を持ち
短冊に歌や文字を書き書道の上達を祈った七夕の行事と
言われている
花：日本的な花は「あさがお」が代表的
季節：6月の梅雨が7月20日ごろ終わり急に暑くなる
学校は夏休みに入る。 セミが鳴きだし暑さも8月へと続き活発な季節。
行事：七夕祭り：五節句の一つで宮中では「しちせき」と呼ばれて
いたものが「たなばた」と呼ばれるようになった。
言い伝えとして子供たちは親から七夕の物語を聞いている
「天の川のあちら側とこちら側に分かれて2人恋人がいるのよ。
男の人の名前は彦星（ひこぼし）、女の人の名前は織姫（おりひめ）、
二人は1年に1度しか会うことが出来ないのよ。それが7月7日。
でも1滴でも雨が降ると天の川はお水が増えて2人は会うことが出来ないの」
子供たちは色紙に自分の願い事を書き、切って来た笹の木に結びつけてお祝いをする。
幼稚園などでは必ず年中行事に一つとして行っている。
お盆：日本では地域によって新暦、旧暦と両方行われている。
8月がお盆休みといって官公庁、会社などのおやすみに入るので
8月でご案内します。
休日:7月21日（海の日） 日本は海に囲まれている国なので海に感謝して
これからも海からの恩恵を大切にする日
七夕（たなばたまつり）Festival of the Weaver
The event was introduced into Japan in the 8th century
and became popular during the Edo Period.
書物（しょもつ）books 夜気（やき）night air 語原（ごげん）origin of a word
短冊（たんざく）strip of paper 書道（しょどう）calligraphy
上達（しょうたつ）get better 活発（かっぱつ）activity
五節句（ごせっく）five season-related celebrations＝reference：May
言い伝え（いいつたえ）legend 天の川（あまのがわ）Milky Way
一滴（いってき）drop 色紙（しきし）square piece of fancy paper
笹の木（ささのき）dwarf bamboo 恩恵（おんけい）beneficialness
官公庁（かんこうちょう）government and other public offices
お盆、お盆休み（おぼん）Many people receive company holidays
during the Bon period and go back to their hometowns.
来月に続く See you next Month “July”
NIC instructor Keita Suzuki
http://www.nicjapanese.com
NIC Japanese Language School
http://www.nicjapanese.com
| 06/25 | |
NIC Japanese Language School |
NIC Japanese Language school
This corner answers foreigner's doubt about Japanese language.
Foreigners feel some difficulty to understand spoken Japanese.
But Japanese has the similar experience as they do.
The following article, which is written in Zatsu Gaku Nippon
(Japan Trivia) p. 216 published by Kodansha, seems to explain this matter well.
We would like to introduce it for the foreigners’ convenience.
Q: Why are there so many Japanese proverbs that use the number three?
A: The number three appears in many Japanese proverbs:
“Three years on a stone” ( meaning if you sit three years on a cold stone,
it will eventually get warm, thus showing the value of persistence)
“Tree times in Budha’s face” (even Budahh will get angry if you slap his face
three times)
“If three people are together, they have the wisdom of Bodhisattva Manjusri”
“Waking early is worth three mon” ( an old unit of currency)
“If something happens twice, it will happen three times”
“The spirit of the three-years-old is the same at one hundred” and many more.
The popularity of three comes from the number’s dual nature. Sometimes tree means “a few” or “short”, and sometimes it means “many” or “long”
For example, in the expressions “A three-day priest” meaning someone who attempts something and soon quits, or “Two bundles for three mon” meaning a large quantity sold for a low price, three means “a few short”.
However, in ”Three years on a stone” or “The fool’s three bowls” (indicating gluttony),
three means “many, long”
Since ancient times, the number three has also been a sacred number, an indicator of good fortune. Japanese myths tell of the ”three world”(heaven, hell, and the world we live in) and the “Three sacred objects” of the imperial throne. Tree also appears in the
ceremonies given for seven-,five-,and three year-old children and the wedding tradition
of drinking tree times from each of tree cups.
One word for tree in Japanese, mittsu, is homophonous with word meaning ”full” or
“replete” so the number is also regarded as auspicious. Nonproverbial idioms using
three (also pronounced san) include sanbyoushi sorou( all three requirements met), go-sanke(three prominent people in a particular field), and sandai -----( the tree big something-or-order).
Thus since ancient times the Japanese have, in proverbs and otherwise, like the number three.
NIC Instructor Keita Suzuki
NIC Japanese Language School
http://www.nicjapanese.com
This corner answers foreigner's doubt about Japanese language.
Foreigners feel some difficulty to understand spoken Japanese.
But Japanese has the similar experience as they do.
The following article, which is written in Zatsu Gaku Nippon
(Japan Trivia) p. 216 published by Kodansha, seems to explain this matter well.
We would like to introduce it for the foreigners’ convenience.
Q: Why are there so many Japanese proverbs that use the number three?
A: The number three appears in many Japanese proverbs:
“Three years on a stone” ( meaning if you sit three years on a cold stone,
it will eventually get warm, thus showing the value of persistence)
“Tree times in Budha’s face” (even Budahh will get angry if you slap his face
three times)
“If three people are together, they have the wisdom of Bodhisattva Manjusri”
“Waking early is worth three mon” ( an old unit of currency)
“If something happens twice, it will happen three times”
“The spirit of the three-years-old is the same at one hundred” and many more.
The popularity of three comes from the number’s dual nature. Sometimes tree means “a few” or “short”, and sometimes it means “many” or “long”
For example, in the expressions “A three-day priest” meaning someone who attempts something and soon quits, or “Two bundles for three mon” meaning a large quantity sold for a low price, three means “a few short”.
However, in ”Three years on a stone” or “The fool’s three bowls” (indicating gluttony),
three means “many, long”
Since ancient times, the number three has also been a sacred number, an indicator of good fortune. Japanese myths tell of the ”three world”(heaven, hell, and the world we live in) and the “Three sacred objects” of the imperial throne. Tree also appears in the
ceremonies given for seven-,five-,and three year-old children and the wedding tradition
of drinking tree times from each of tree cups.
One word for tree in Japanese, mittsu, is homophonous with word meaning ”full” or
“replete” so the number is also regarded as auspicious. Nonproverbial idioms using
three (also pronounced san) include sanbyoushi sorou( all three requirements met), go-sanke(three prominent people in a particular field), and sandai -----( the tree big something-or-order).
Thus since ancient times the Japanese have, in proverbs and otherwise, like the number three.
NIC Instructor Keita Suzuki
NIC Japanese Language School
http://www.nicjapanese.com
| 06/15 | |
NIC Japanese Language School |
SUSHI (寿司)
Sushi is popular domestically and internationally. Like the majority of other Japanese dishes, sushi is devised to accentuate the natural flavors of fresh fish and shellfish. The season of the year is an important factor in the selection of materials .
There are several variations of sushi: all are flavored with vinegar. One of the most typical variety is Nigirizushi, highly vinegared oblong-shaped rice ball with a slice of raw fish, shellfish and other food placed on top. It is eaten by dipping soy sauce with grated horseradish (wasabi). Sushi can be eaten by hand or using chopsticks, although traditionally it is eaten with the fingers. When dipping, be careful to use soy sauce sparingly for not overwhelming the flavor of the fish.
.At a traditional sushi shop, sushi is prepared before the customer’s eyes by cooks or a combination of sushi is served in a lacquered box. The traditional sushi shop has a single clean counter of beautiful wood and a few tables. Nowadays a revolving sushi shop(kaiten-zushi) is increasingly on rise.
Besides Nigirizushi, there are various types of sushi: 1 makizushi, sushi served rolled inside nori (dried sheets of seaweed) 2 inarizushi, vinegared rice ball stuffed into a small pouch of fried tofu, 3 chirashi-zushi , sushi served with toppings scattered over a bowl of rice. An assorted set of sliced raw fish for chirashi-zusi can be available at a fish shop located in a supermarket. If you are interested, give it a try. It is easy to make.
History
The basic idea of sushi is the preservation and fermentation of fish with salt and rice. The oldest form of sushi in Japan is called Narezushi and it developed into Oshizushi (lit. pressed sushi) and at last Edomae nigirizushi, which is what is today known as “sushi”.
At the beginning of the Muromachi period (1336 – 1573) of Japan, vinegar was added to the mixture for better taste and for preservation. The vinegar was known to prolong its life span. In the following centuries, sushi in Osaka changed into oshi-zushi, the seafood and the rice were pressed in wooden molds. By the mid 18th century, this form of sushi had reached Edo (current Tokyo). The present version known as “sushi” was invented by Hanaya Yohei (1799 –1858) at the end of Edo period in Edo. The sushi devised by Hanaya was an early form of fast food. It was not fermented、therefore prepared fast ,and could be eaten with one’s hands. It was called Edomai-zushi, because it used freshly-caught fish in the Edo-mae (Bay in front of Edo ). The fish used in modern sushi no longer come from Tokyo Bay, it is still formally called Edomae nigirizushi. (lit.hand-formed sushi)
.Sushi rice (known as shari) is white, short-grained, Japanese rice. Its essential quality is stickiness. that differs from long-grain kind such as India The cooked rice is cooled to room temperature before being used for sushi.
Toppings ：
＊Fish eaten raw for either sushi or sashimi must be fresher and of higher quality.
Only ocean fish are used raw for sushi, as freshwater fish are more likely to harbor parasites harmful to humans when uncooked.
Commonly-used fish are tuna (maguro) , yellowtail (hamachi) and mackerel (saba)..
＊Seafoods such as squid (ika), octopus (tako), shrimp (ebi), clam , fish roe (ikura). sea urchin (uni), crab (kani) and various kinds of shellfish (abalone,, prawn, scallop) are the most popular seafoods in sushi.
＊Vegetables pickled daikon radish (takuan), fermented soybeans (natto), avocado in California rolls, cucumebr are used..
Condiments and special words used at sushi shop
Shoyu; Known as murasaki. (lit. “purpose”), the common name for soy sauce.
Wasabi: A piquant paste made from the grated root of the wasabi plant.
Gari : Sweet, pickled ginger (shouga). Eaten to both cleanse the palate as well as to aid in the digestive process.
Ocha: Known as agari, green tea (ocha) always served together with sushi.
Nutritional Information
The main ingredients of sushi, raw fish and rice are low in fat, high in protein, carbohydrates, vitamins and minerals..
conveyor belt sushi回転寿司
In Japan and increasingly abroad, conveyor belt sushi (kaiten zushi 回転寿司) restaurants are a popular, economical way of eating sushi. At the restaurant, sushi is served on color-coded plates, with each color showing the cost of the sushi The plates are placed on a conveyor belt. As the belt passes, the customers choose their desired plates. After finishing, the bill is calculated by counting how many plates of each color have been taken.
Busy sushi restaurants serve the best quality, as the sushi gets eaten faster and does not get dry while rotating. Sushi at Kaiten-zushi is reasonably priced ranging from 100yen to 500yen per plate. In general, cheap items come on plain plates. They are also popular among foreigners, as no special Japanese language skills are needed to read a menu or to order. Let’s go to Kaiten-zushi nearby!
NIC Instructor Sachiko Hamano
NIC Japanese Language School
http://www.nicjapanese.com
Sushi is popular domestically and internationally. Like the majority of other Japanese dishes, sushi is devised to accentuate the natural flavors of fresh fish and shellfish. The season of the year is an important factor in the selection of materials .
There are several variations of sushi: all are flavored with vinegar. One of the most typical variety is Nigirizushi, highly vinegared oblong-shaped rice ball with a slice of raw fish, shellfish and other food placed on top. It is eaten by dipping soy sauce with grated horseradish (wasabi). Sushi can be eaten by hand or using chopsticks, although traditionally it is eaten with the fingers. When dipping, be careful to use soy sauce sparingly for not overwhelming the flavor of the fish.
.At a traditional sushi shop, sushi is prepared before the customer’s eyes by cooks or a combination of sushi is served in a lacquered box. The traditional sushi shop has a single clean counter of beautiful wood and a few tables. Nowadays a revolving sushi shop(kaiten-zushi) is increasingly on rise.
Besides Nigirizushi, there are various types of sushi: 1 makizushi, sushi served rolled inside nori (dried sheets of seaweed) 2 inarizushi, vinegared rice ball stuffed into a small pouch of fried tofu, 3 chirashi-zushi , sushi served with toppings scattered over a bowl of rice. An assorted set of sliced raw fish for chirashi-zusi can be available at a fish shop located in a supermarket. If you are interested, give it a try. It is easy to make.
History
The basic idea of sushi is the preservation and fermentation of fish with salt and rice. The oldest form of sushi in Japan is called Narezushi and it developed into Oshizushi (lit. pressed sushi) and at last Edomae nigirizushi, which is what is today known as “sushi”.
At the beginning of the Muromachi period (1336 – 1573) of Japan, vinegar was added to the mixture for better taste and for preservation. The vinegar was known to prolong its life span. In the following centuries, sushi in Osaka changed into oshi-zushi, the seafood and the rice were pressed in wooden molds. By the mid 18th century, this form of sushi had reached Edo (current Tokyo). The present version known as “sushi” was invented by Hanaya Yohei (1799 –1858) at the end of Edo period in Edo. The sushi devised by Hanaya was an early form of fast food. It was not fermented、therefore prepared fast ,and could be eaten with one’s hands. It was called Edomai-zushi, because it used freshly-caught fish in the Edo-mae (Bay in front of Edo ). The fish used in modern sushi no longer come from Tokyo Bay, it is still formally called Edomae nigirizushi. (lit.hand-formed sushi)
.Sushi rice (known as shari) is white, short-grained, Japanese rice. Its essential quality is stickiness. that differs from long-grain kind such as India The cooked rice is cooled to room temperature before being used for sushi.
Toppings ：
＊Fish eaten raw for either sushi or sashimi must be fresher and of higher quality.
Only ocean fish are used raw for sushi, as freshwater fish are more likely to harbor parasites harmful to humans when uncooked.
Commonly-used fish are tuna (maguro) , yellowtail (hamachi) and mackerel (saba)..
＊Seafoods such as squid (ika), octopus (tako), shrimp (ebi), clam , fish roe (ikura). sea urchin (uni), crab (kani) and various kinds of shellfish (abalone,, prawn, scallop) are the most popular seafoods in sushi.
＊Vegetables pickled daikon radish (takuan), fermented soybeans (natto), avocado in California rolls, cucumebr are used..
Condiments and special words used at sushi shop
Shoyu; Known as murasaki. (lit. “purpose”), the common name for soy sauce.
Wasabi: A piquant paste made from the grated root of the wasabi plant.
Gari : Sweet, pickled ginger (shouga). Eaten to both cleanse the palate as well as to aid in the digestive process.
Ocha: Known as agari, green tea (ocha) always served together with sushi.
Nutritional Information
The main ingredients of sushi, raw fish and rice are low in fat, high in protein, carbohydrates, vitamins and minerals..
conveyor belt sushi回転寿司
In Japan and increasingly abroad, conveyor belt sushi (kaiten zushi 回転寿司) restaurants are a popular, economical way of eating sushi. At the restaurant, sushi is served on color-coded plates, with each color showing the cost of the sushi The plates are placed on a conveyor belt. As the belt passes, the customers choose their desired plates. After finishing, the bill is calculated by counting how many plates of each color have been taken.
Busy sushi restaurants serve the best quality, as the sushi gets eaten faster and does not get dry while rotating. Sushi at Kaiten-zushi is reasonably priced ranging from 100yen to 500yen per plate. In general, cheap items come on plain plates. They are also popular among foreigners, as no special Japanese language skills are needed to read a menu or to order. Let’s go to Kaiten-zushi nearby!
NIC Instructor Sachiko Hamano
NIC Japanese Language School
http://www.nicjapanese.com