Natsuyasumi to Neko to Aji
― Summer Vacation, Kitty, and Aji
鯵 (aji): horse mackerel
●だっこ。
Dakko
― Carry me...
[Brushup]
Non Non Biyori Repeat Episode 11
○抱っこして。
Dakko shite
― Pick me up.
●あっちに海の家もあるぞ。
Acchi ni umi no ie mo aru zo
― There's a beach clubhouse over there.
[Brushup]
Hello!! Kin-iro Mosaic Episode 10
○海の家でお昼食べるのに大丈夫なの？
Umi no ie de ohiru taberu noni daijoubu nano
― We're supposed to eat lunch at a beach house. Are you sure?
●汗でノートがしけるよ！
Ase de note ga shikeru yo
― My sweat's dripping onto my notebook!
湿気る (shikeru): get damp
●ちょっと最近、甘えん坊なんです。
Chotto saikin amaenbou nandesu
― She's just being a bit of baby lately.
[Brushup]
Non Non Biyori Repeat Episode 11
○甘えんぼうになった
Amaenbou ni Natta
― I Became a Pampered Child
●アジだからたたき？
Aji dakara tataki
― Or tataki, since they're aji?
In the first "tataki" method, the meat or fish is seared very briefly over a hot flame or in a pan, and can be briefly marinated in vinegar, sliced thinly and seasoned with ginger (which is ground or pounded into a paste, hence the name). Food so prepared can also be served with soy sauce and garnishes like a sashimi.
In the second method, it is the food that is "hit into pieces". Fish such as tuna or horse mackerel are chopped and mixed with garnishes such as garlic, ginger, green onions or shiso leaves. Soy sauce may be poured over the chopped mixture before consumption. (https://en.wikipedia.org/wiki/Tataki)
アジのたたき: finely chopped horse mackerel
カツオのたたき: lightly roasted bonito
●なめろうににしてご飯と食べて。
Namerou ni shite gohan to tabete
― We can turn them into namerou and have them with rice.
Miso is used in namerou, unlike tataki.
●さんが焼き？
― Sangayaki?
●水で洗ったこのアジを三枚に下ろします。
Mizu de aratta kono aji wo sanmai ni oroshimasu
― We'll start by taking the aji we just washed, and filleting it.
●まずは両面のゼイゴってやつを取ります。
Mazu wa ryoumen no zeiko tte yatsu wo torimasu
― First we take off the scales on both sides that are called "zeigo."
ゼイゴ: scute
●次に鱗を取りましょう。
Tsugi ni uroko wo torimashou
― Now we take off the rest of the scales.
●胸びれの下の所に斜めに包丁を入れて、
Munabire no shita no tokoro ni naname ni houchou wo irete
― Put the knife in diagonally under the pectoral fin,
●だから丈夫で重い出刃包丁を使うんですね。
Dakara joubu de omoi deba-bouchou wo tsukaundesu ne
― That's why we use a strong, heavy deba knife, I bet.
Deba bōchō (出刃包丁, literally: pointed carving knife) are Japanese style kitchen carvers primarily used to cut fish, though also used when cutting meat. They come in different sizes, sometimes up to 30 cm (12 inches) in length. The deba bōchō first appeared during the Edo period in Sakai. It is designed to behead and fillet fish. Its thickness, and often a more obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. （https://en.wikipedia.org/wiki/Deba_bōchō）
●次は内臓だってさ
Tsugi wa naizou datte sa
― Next is the internal organs.
●中ると恐ぇからきちんと取るんだぞ。
Ataru to koee kara kichinto torunda zo
― You don't want to get food poisoning, so make sure you get them all out.
●じゃあ中骨の血合いも落としましょう。
Jaa nakabone no chiai mo otochimashou
― Now let's take off the chiai along the backbone.
血合い: meat of a fish that is dark red with blood
●生姜はみじん切り、万能ねぎは小口切りで。
Shouga wa mijin-giri bannou-negi wa koguchi-giri de
― We mince the ginger and cut the green onion into tiny slices.
●なぁなぁ私このアラでお味噌汁作っていい？
Naa naa watashi kono ara de omisoshiru tsukutte ii
― Hey, hey, can I use the heads to make miso soup?
●具は…大根と三つ葉でいっか。
Gu wa... daikon to mitsuba de ikka
― What goes in the soup... Daikon and mitsuba, I guess.
Cryptotaenia japonica (Japanese: mitsuba) is a plant species native to Japan, Korea, and China. The plant, also known as Japanese honewort, Japanese parsley, or mitsuba, is edible and is commonly used as a garnish and root vegetable in Japan, and other Asian countries. (https://en.wikipedia.org/wiki/Cryptotaenia_japonica)
●骨せんべい。
Hone senbei
― Fish bone senbei.
●ヤギちゃんきったなー！
Yagi-chan kittanaa
― Yagi-chan, that's yucky!
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