| 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
| 05/29 | |
Japanese Language School |
NIC Japanese Language School
現在 6月 昔 水無月（みなづき）
いわれ［意味］：若い稲（早苗 さなえ）を田んぼに移す月＝早苗月の略
水無月は水のない［無］月と書くが水かないわけではない。
水無月の無はないという意味ではなく神無月の「な」と
同じく「の」にあたる連体助詞「な」で水の月という意味である。
花：紫陽花（あじさい）、花菖蒲（はなしょうぶ）。
衣替え（ころもがえ）日本では夏に入る6月1日から夏の着物、制服に変える習慣がある。
これは中国から伝わり、「更衣」という宮中行事から発したものと言われている
江戸時代は年4回の衣替えが義務付けられていた。
季節：現在の6月は梅雨の季節。 雨が多く蒸し暑いが晴れた日は盛夏のよう。
行事：現在日本では8月と並んで、国民の祝日が無い。
その上盆のような休暇も取れない月ともいえる。
しかし一部に時の記念日（6月10日）や夏至（6月21日頃）の休日化を目指す動きもある。
連体助詞:(れんたいじょし)：adnominal particle 紫陽花： hydrangea
花菖蒲：a kind of irises 更衣（こうい）：gowning 「更衣室(こういしつ) dressing room」
衣替え(ころもがえ)：changing dress for the season
義務付け（ぎむづけ）: make ~ compulsory 梅雨（ばいう、つゆ）rainy season
蒸し暑い（むしあつい）：muggy 盛夏（せいか）：midsummer
夏至（げし）：summer solstice
来月に続く See you next Month “July”
NIC instructor Keita Suzuki
http://nicjapanese.com
現在 6月 昔 水無月（みなづき）
いわれ［意味］：若い稲（早苗 さなえ）を田んぼに移す月＝早苗月の略
水無月は水のない［無］月と書くが水かないわけではない。
水無月の無はないという意味ではなく神無月の「な」と
同じく「の」にあたる連体助詞「な」で水の月という意味である。
花：紫陽花（あじさい）、花菖蒲（はなしょうぶ）。
衣替え（ころもがえ）日本では夏に入る6月1日から夏の着物、制服に変える習慣がある。
これは中国から伝わり、「更衣」という宮中行事から発したものと言われている
江戸時代は年4回の衣替えが義務付けられていた。
季節：現在の6月は梅雨の季節。 雨が多く蒸し暑いが晴れた日は盛夏のよう。
行事：現在日本では8月と並んで、国民の祝日が無い。
その上盆のような休暇も取れない月ともいえる。
しかし一部に時の記念日（6月10日）や夏至（6月21日頃）の休日化を目指す動きもある。
連体助詞:(れんたいじょし)：adnominal particle 紫陽花： hydrangea
花菖蒲：a kind of irises 更衣（こうい）：gowning 「更衣室(こういしつ) dressing room」
衣替え(ころもがえ)：changing dress for the season
義務付け（ぎむづけ）: make ~ compulsory 梅雨（ばいう、つゆ）rainy season
蒸し暑い（むしあつい）：muggy 盛夏（せいか）：midsummer
夏至（げし）：summer solstice
来月に続く See you next Month “July”
NIC instructor Keita Suzuki
http://nicjapanese.com
| 05/24 | |
Japan trivia Japanese launguage |
NIC Japanese Language school
This corner answers foreigner's doubt
about Japanese language. No.2
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. 225 published by Kodansha, seems to explain
this matter well.
We would like to introduce it for the foreigners’ convenience.
Q: Why does Japanese have so many personal pronouns ?
A: When the Japanese first study English in junior high school,
they often hesitate to translate ”I” as the first-person pronoun watashi
and “you” as the second-person pronoun anata. Though children of
that age might use the word watashi, they seldom call other anata.
Instead, they’re more likely to use the less formal omae or anta.
Goody-goody students call each other kimi, while the tougher kids
use the coarser temee. Nerdy types who like cartoons say otaku.
When referring to themselves, boys usually say boku or ore.
Other variants for ”I” include watashi, atashi, jibun and atai.
Thus Japanese has a much larger number of personal pronouns than
other languages. The main reason for this glut is the use of
honorific language.
Since ancient times, the people have used difficult personal depending
on their social and personal relationship to the people they are speaking to.
Long ago, people would choose between kokomoto, temee, sessya, syoosei
and others terms to refer to themselves, and kiden, sochira, omaesama,
and sonka to refer to others.
The choice depend on the relationship between the speaker and the listener.
Today, the Japanese discriminate similarly between watashi, ore, boku, and
other terms for “I”, and kimi, anta, omae, etc, for “you”.
Vogue words are adopted and abandoned with increasing speed in Japan,
and the number of personal pronouns is also increasing.
watashi 私 anata 貴方 jibun 自分 sessya 拙者
syoosei 小生 kiden 貴殿 omaesama おまえ様 sonka 尊下
ore 俺 boku 僕
NIC :Japanese language school Instructor Suzuki
Email ： info@nicjapanese.com http ： http://www.nicjapanese.com
http://www.nicjapanese.com
This corner answers foreigner's doubt
about Japanese language. No.2
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. 225 published by Kodansha, seems to explain
this matter well.
We would like to introduce it for the foreigners’ convenience.
Q: Why does Japanese have so many personal pronouns ?
A: When the Japanese first study English in junior high school,
they often hesitate to translate ”I” as the first-person pronoun watashi
and “you” as the second-person pronoun anata. Though children of
that age might use the word watashi, they seldom call other anata.
Instead, they’re more likely to use the less formal omae or anta.
Goody-goody students call each other kimi, while the tougher kids
use the coarser temee. Nerdy types who like cartoons say otaku.
When referring to themselves, boys usually say boku or ore.
Other variants for ”I” include watashi, atashi, jibun and atai.
Thus Japanese has a much larger number of personal pronouns than
other languages. The main reason for this glut is the use of
honorific language.
Since ancient times, the people have used difficult personal depending
on their social and personal relationship to the people they are speaking to.
Long ago, people would choose between kokomoto, temee, sessya, syoosei
and others terms to refer to themselves, and kiden, sochira, omaesama,
and sonka to refer to others.
The choice depend on the relationship between the speaker and the listener.
Today, the Japanese discriminate similarly between watashi, ore, boku, and
other terms for “I”, and kimi, anta, omae, etc, for “you”.
Vogue words are adopted and abandoned with increasing speed in Japan,
and the number of personal pronouns is also increasing.
watashi 私 anata 貴方 jibun 自分 sessya 拙者
syoosei 小生 kiden 貴殿 omaesama おまえ様 sonka 尊下
ore 俺 boku 僕
NIC :Japanese language school Instructor Suzuki
Email ： info@nicjapanese.com http ： http://www.nicjapanese.com
http://www.nicjapanese.com
| 05/15 | |
NIC Japanese Language School
日本にはたくさんの助数詞がありますが日本人でもあまりつかいません。
興味のある方は日本人のお友達をテストしてみませんか？
助数詞（数の単位） counter suffix
ワインなら1本、2本 紙なら1枚、2枚
下の品物はなんと言って数えますか？
1 宴会（えんかい） banquet
2 下駄（げた） Geta
3 だるま(達磨） Doll name
4 かつら hairpiece
5 折づる（おりづる） origami bird
6 お知らせ（おしらせ） announcement
7 保険（ほけん） insurance
8 煙（けむり） smoke
9 理由（りゆう） reason
10 あり（蟻） ant
答え
1 1席、2席（せき） 席＝イス
2 1足、2足（そく） 足＝アシ
3 1体, 2体（たい） 体＝からだ
4 1枚、2枚（まい） 枚＝平たいもの
5 1羽、2羽（わ） 羽＝羽のあるもの
6 1報,2報（ぽう、ほう） 報＝知らせる
7 1件、2件（けん） 件＝ことがら
8 1本、2本（ぽん、ほん） 本＝細長いいもの
9 1点、2点（てん） 点＝品物、作品にも使う
10 1頭、2頭（とう） 頭＝頭の数
Email ： info@nicjapanese.com
http ： http://www.nicjapanese.com
NIC （Nihongo Instructor Club)
Instructor： Suzuki
http://www.nicjapanese.com
日本にはたくさんの助数詞がありますが日本人でもあまりつかいません。
興味のある方は日本人のお友達をテストしてみませんか？
助数詞（数の単位） counter suffix
ワインなら1本、2本 紙なら1枚、2枚
下の品物はなんと言って数えますか？
1 宴会（えんかい） banquet
2 下駄（げた） Geta
3 だるま(達磨） Doll name
4 かつら hairpiece
5 折づる（おりづる） origami bird
6 お知らせ（おしらせ） announcement
7 保険（ほけん） insurance
8 煙（けむり） smoke
9 理由（りゆう） reason
10 あり（蟻） ant
答え
1 1席、2席（せき） 席＝イス
2 1足、2足（そく） 足＝アシ
3 1体, 2体（たい） 体＝からだ
4 1枚、2枚（まい） 枚＝平たいもの
5 1羽、2羽（わ） 羽＝羽のあるもの
6 1報,2報（ぽう、ほう） 報＝知らせる
7 1件、2件（けん） 件＝ことがら
8 1本、2本（ぽん、ほん） 本＝細長いいもの
9 1点、2点（てん） 点＝品物、作品にも使う
10 1頭、2頭（とう） 頭＝頭の数
Email ： info@nicjapanese.com
http ： http://www.nicjapanese.com
NIC （Nihongo Instructor Club)
Instructor： Suzuki
http://www.nicjapanese.com