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重口味寿司品尝挑战 – 译学馆
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重口味寿司品尝挑战

Stinky Sushi Eating Challenge: One Year in a Bucket ★ ONLY in JAPAN

挑战吃储存了一年的寿司
YEAR OLD SUSHI EATING CHALLENGE
约翰·多布制作
Created and produced by John Daub
仅在日本 系列
ONLY in JAPAN
来自日本志贺区大津市的早安问候
Good morning from Otsu city in Shiga prefecture
这里是石山站
This is Ishiyama Station
我来这里是为了尝试比隔夜寿司
and I’ve come here for something a lot stronger
更重口味的
than day old sushi
我无论如何都要尝试的
something that I would have eaten anyway
存放了一年的寿司
This – is year old sushi
它是滋贺县当地的特色佳肴
It’s a local delicacy of Shiga prefecture
我的很多日本朋友都告诉过我
a lot of my Japanese friends have told me the horrors
它有多臭和它味道有多重
of it’s smell and how strong it tastes
还说我肯定会受不了它的
and how I won’t be able to stand it
可能他们是对的
And they might be right
但我无论如何都准备尝试一下
but I’m going to give it a try anyway
它叫做鲋寿司
It’s called FUNAZUSHI
你可以在滋贺县发现它
and can be found in Shiga prefecture
该区位于这个国家的中心
located in the center of the country
环绕在琵琶湖周围
wrapped around Lake Biwa
琵琶湖是日本最大的淡水湖
Japan’s largest fresh water lake
大津市就在湖的最南端
Otsu is at the bottom of the lake
从京都车站坐火车到这儿只需要十分钟
just a 10 minute train ride from Kyoto Station
琵琶湖辽阔而美丽
The lake is big and beautiful.
环绕在其周围的就是滋贺县
Shiga prefecture wrap around it
临近京都 意味着大津市有许多古老的寺庙
Being close to Kyoto means Otsu has got a ton of ancient temples,
石山寺就是其中一个
Ishiyama-dera is one of them
因在《源氏物语》(写于1008年)中为一大特色而出名
featured in THE TALE of GENJI written in the year 1008.
另外 歌川广重的浮世绘印本
Also featured in the Hiroshige’s ukiyo-e print titled
《石山秋月》有俯瞰琵琶湖的美景 石山寺也由此成名
AUTUMN MOON AT ISHIYAMA overlooking Lake Biwa.
石山寺附近有一个叫做至诚庵的店铺
And Near Ishiyama-dera temple is this store called SHISEI AN
专门做传统的鲋寿司
which makes traditional funazushi.
我在门口就遇到了主厨
I met the chef at the door!
井上干太
KANTA INOUE
他才24岁 而且已经掌握了这门手艺
He’s only 24 years old and already a master at the craft,
他从13岁就开始做鲋寿司
making Funazushi since he was 13.
商店边上摆满了桶装的正在发酵的鲋鱼
On the side of the store are buckets full of fermenting NIGORO BUNA fish.
这些鱼腌个几年都没事
You can preserve the fish for up to few years
不过一年就足够了
but one year is enough.
他把满满一桶推到店里打开
He carts a full bucket into the store to open.
我最大的一个问题是
One the biggest questions marks I had was –
这闻起来到底有多臭?
how bad does it smell?
怎么样呢?我也不知道 想不到是什么味
How is it? Me too. No idea!
鲋鱼寿司作为日本最臭的食物之一 在日本臭名远扬
Funazushi is infamous as being one of the stinkiest foods in Japan.
这味道?
The smell?
很浓 但还能忍受
It was strong but not overpowering.
我能挺得住
No problem!
没那么臭 对吧?
It doesn’t stink, does it?
是的 还好
Not really. Not much at all.
但确实很奇特
That’s really strange!
井上君在桶里挖 想找个腌的更好的
Inoue-san dug deep into the bucket to find a good one.
发酵的米已经变成糊状
The fermented rice has turned to pulp,
乳酸菌在保存鱼的过程中发挥着作用
the lactic acid bacteria helping to preserve the fish.
看起来很恶心 味道闻起来也不是很正常
It looks gross and may even smell a little questionable for food,
但这种寿司里有很多好东西
but there’s a lot of good stuff in this sushi.
鲋鱼或白鲫鱼的骨头是软的 很适合用这种方法保存
Nigoro Buna or white crucian carp has soft bones and preserves well in this method,
压在石头下密封发酵一年
locked fermenting under the weight of a stone for a year.
眼睛和嘴巴
Eyes and mouth
那么 鲋寿司是如何制成的呢?
So ー how is Funazushi made?
捕鱼要赶在它们产卵之前的时期
The fish are caught in season before laying eggs.
削减鱼臭味的秘诀是将鱼好好地清洗干净
The secret to keeping the smell down is to scrub and clean the fish well,
除去所有的鱼鳞
removing all scales.
鲋鱼的鱼鳞比其他鱼容易去除
Nigoro Buna’s scales are easy to remove compared to many other fish.
在清理并冲洗过后
When cleaned and rinsed,
井上君把鱼放到外面来准备对其发酵处理
Inoue-san brings the fish outside to prepare the fermentation process.
鲋鱼处理好了 准备进行下一步
The Nigoro Buna are ready for the next step.
在桶里底部铺上一层米饭
In the bucket, a base of rice is added.
之后井上君在鱼头里塞满米饭
Inoue-san then stuffs the rice in the head of the fish.
这样之后就会产生乳酸菌
This will create lactic acid bacteria
这种菌被认作是益生菌
considered a good bacteria
会对鱼进行保鲜
that will preserve the fish.
现在合上它
Close it up here.
就像这样
It’s just like that.
他在处理过的鱼身上又铺了一层米饭
He adds another layer of rice to the prepared fish.
你可以在上面放很多鱼
You can put more fish on top
层数越多 渐渐地就会堆的更高
With more layers, it gradually gets higher
在那里放一年吗
One year in there?
是的
Yes.
腌制一年之后 就可以吃了
A year later, it’s ready to be eaten.
这里是井上君挑出来的存放了一年的鱼
Here’s the year old fish Inoue-san has selected
来作为我今天的品尝挑战
for my eating challenge today.
在厨房里 他把鱼切成薄片
In the kitchen, he cuts it thin
这东西后劲大 所以 只要一点儿就能发挥不小的威力了
It packs a strong kick so a little goes a long way.
那橘黄色的部分是鱼卵
That spark of orange are fish eggs
给盘子平添秋色
which adds color to the dish.
鱼骨已经软了而鱼肉则保存完整
The bones have softened and the fish’s meat has been preserved well.
井上君甚至为我做了一个迷你生鱼片寿司
Inoue-san even made a mini nigiri sushi for me –
像这样 生鱼片覆在米饭上
raw fish on rice like this.
些许配菜和碟子现在已经备好了
A little garnish and the plate is now complete.
保存了一年的
THE YEAR OLD
鲋寿司
FUNAZUSHI
品尝挑战
EATING CHALLENGE
未冷藏 储存了一年之后的寿司 吃起来安全吗
Is unrefrigerated sushi safe to eat a year later?
人类对战食物
Man vs food
井上君将放置了一年的寿司端上来
Inoue-san brings out the tray of year old sushi.
食物已经确定了
The contents are confirmed.
这是滋贺县著名的鲋寿司
This is Shiga Precture’s famous FUNAZUSHI
这个
Right here:
是常见的鲋寿司料理方式
The usual way Funazushi is prepared
在旁边
Near by:
一个不寻常的迷你生鱼片寿司
An unusual miniature nigiri style sushi
最后
and at the end ー
在桶里腌制了一年的鲋鱼
Nigoro Buna preserved one year in a barrel,
在发酵的咸米里依旧平滑
still smoothered in fermented salty rice.
在那里腌制了一年
One year in there
是一年
ONE YEAR
完完全全一整年
Total one year
我再次想到 在平时 将仅仅放置一天
Once again, my thoughts go back to how normal sushi is throw out
的寿司扔掉是件多么平常的事
after sitting out for only a day
但是这个寿司已经保存了整整一年
but this has been around for an entire year,
四个季节
4 seasons!
52周
52 weeks!
味道不会立马向你袭来 所以
The taste doesn’t hit you right away so –
等待
wait for it.
等待
Wait for it.
它来了
There it is.
有点酸
It’s a little sour.
我收回那句话
I take that back!
是异常的酸
It’s freaking sour!
我喝一点这里的米酒
I have some sake here.
请给我再来一些 谢谢
I’d love some. Please!
干杯
Kanpai!
就着米酒真的很美味
It’s really good with sake
实在是美味
It really is.
鲋寿司真的好酸
Funazushi is really sour!
似乎当你喝着米酒时
It seems when you drink sake
嘴里的酸味就会慢慢消减
that sour taste decreases little by little
米酒和寿司很配 是吧
Sake goes well with it, does it?
是的
Yeah
真的出乎我的意料
I’m pretty surprised because
因为在之前的想象中
my image before I started
在我吃鲋寿司的探索之前
before my quest to eat the funazushi was that
我的内心是拒绝的
I was going to absolutely hate it
还以为它应该是
and it was going to be something that ー
味道过重而使我难以招架
was too strong for me to handle
是的!很浓重
Yeah! It’s strong!
确实很重 但是
It really is, but ー
它并不是我想得那么重
It’s not as strong as I thought it would be
我对鲋寿司臭味的预期值
my expectations for the strength of Funazushi was
很高 所以——
way high so ー
你第一次吃鲋寿司时我认为
the first time you eat Funazushi I think
最初会很震惊因为
there is an initial shock because
你之前从未尝过这般滋味
you’ve never had this flavor before
这种滋味无法轻易描述
it’s not an easy flavour to describe
它非常酸 就像奶酪
It’s very sour, like cheese.
像发酵的奶酪或者
Like sour cheese or ー
像蓝纹芝士的咸味
like the saltiness of blue cheese
是的
That’s right
照片分享:仅在日本电视
Instagram: onlyinjapantv
又有点像蓝纹芝士的酸味
Kind of like a blue cheese sourness
可能像酸奶
to it. Maybe like yogurt
放了好几天的那种
that’s a couple days to older.
味道有点像 可它不……
Something like this. But it’s not …
它味道不错
It’s not bad!
它可能有点酸但是
It might be sour but ー
凭借制作者的手艺
Depending on the maker,
它甚至可以更酸
it can be even more sour!
闻起来甚至会更臭
Smell even stronger.
一般情况下 没有人会这样吃鲋寿司
Normally, no one eats it like this.
是的 不像这样
That’s right. Not like this.
它是“约翰独有”
It’s a “John Special“
是的是的是的
Yes. Yes. Yes 🙂
谢谢!哈哈
Thank you! haha
由此产生了问题
That’s raises the question
寿司是什么
What is sushi?
一般情况下有两类寿司
There are generally two categories of sushi:
早鮨(或者快捷寿司)
Haya-zushi (or fast sushi)
和熟鮨 后者源自东南亚的古代寿司形式
and Nare-zushi, the ancient form originating in SE Asia.
握寿司是早鮨的一种
Nigiri Sushi, a type of Hayasushi,
将一片生鱼片覆在醋饭上
a slice of raw fish on vinegar rice
我知道它的味道很好
is what I know well
就像这个
Like this one!
但是握寿司直到十九世纪早期才产生
But Nigiri Sushi didn’t come about until the early 1800’s
它制作快捷并且和大米搭配起来不错
– it could be made quickly and enjoyed with rice,
是一种快餐
a sort of fast food –
然而熟鮨可追溯大约1000年
while Nerasushi dates back about 1000 years,
鲋寿司是古代寿司的一种
funazushi a type of that ancient variety,
发酵一年 用米饭来保存
fermented for a year, the rice a preserving agent –
这仍然是生活在琵琶湖周围以及滋贺县人们
and still made in the traditional way around Lake Biwa
的传统制作方式
and Shiga prefecture.
那么这就是古老的烹饪方法
So this is ancient cuisine,
一种历史悠久的 对日本来说很重要的食物
a historically important food for Japan
一道令人尊敬的菜肴
A dish to be respected
它来自南亚和中国
It came from S Asia and China
融合了稻米
together with rice
和熟鮨(发酵型)文化
and the culture of Narezushi which you ferment it
它们存在于日本的全国各地
they existed all around Japan
用的是出自北海道
using products from the sea
出石类型的海产品
Hokkaido had Izushi type
但是 为什么鲋寿司会这么受欢迎呢?
But why would Funazushi be so popular?
人们对其评价很高
The value was high
原因在于琵琶湖的水
The reason is the water of Lake Biwa
湖里的鱼
and the Nigoro Buna fish from this lake
滋贺县的美味大米
and the tasty Omi-mai (rice) from Shiga Prefecture
还有琵琶湖美丽的水景
the beautiful water of Biwako
我认为这三点就是
I believe these are the three reasons why
鲋寿司大受欢迎的原因
Funazaushi became popular
你如何得知鲋寿司对健康有好处?
How did you hear about Funazushi & any health benefits?
我从奶奶那里听说
What I heard from my grandmother was that
有很多叫做“鲋鱼”的鱼
there were a lot of fish called “Nigoro Funa”
只生活在琵琶湖
They only live in Lake Biwa
只能在这里才能捕捞到
caught only here
是制作鲋寿司的好原料
and it’s great for Funazushi
鱼骨软 鱼鳞易除
Soft bones and the scales come off easily
这就是鲋寿司可以经过一年发酵成熟的原因
That is why Funazushi can mature in a year
在湖中 这种鱼随处可见
The fish could be caught anywhere in the lake
它们就在湖水中自由自在地到处游动
Literally lying around in the water
还有——关于制作鲋寿司的技术
That – and the skill for making Funazushi
因为过去没有冰箱
and since there was no refrigeration back then
他们会用一块重石压住米
they would press a heavy stone on the rice
而在你照着你看到的那样将它压实之后
and when you compress it like you saw before,
空气就进不来了
the air can’t get in and
它就可以保存一到两年
it can last up to one to two years,
那就是我所认为的鲋寿司作为一种腌制食物
That’s how I believe Funazushi spread out
在滋贺县广为流传的原因
around Shiga prefecture as a preserved food
很久以前 人们没有冰箱
They didn’t have refrigerators a long time ago

That’s right
他们就用米饭来代替冰箱
They used rice instead of a refrigerator
在你感冒时 吃鲋寿司会让你康复
Eating it, when you caught a cold, you got well
你肚子疼时 吃鲋寿司会好点因为
When you had a stomachache, it worked since
它就是乳酸菌发酵而成的
it’s made through Lactic Acid Fermentation.
那么你都明白了!鲋寿司的故事
So there you have it! The legend of Funazushi
是的 这是滋贺县当地的一道特色美食
Yeah, this is a local delicacy of Shiga Prefecture
它经过了发酵——可是我必须要告诉你的是
it is fermented ー but I have to tell you something
它没有想象中那么恐怖
It’s not that bad!
这里 距离京都仅仅10分钟的车程 是寿司这种
Only 10 minutes from Kyoto lies the origins of sushi
古老食物起源的地方
ANCIENT FOOD!
还是进行过一次品尝挑战的地方
and an eating challenge
鲋寿司味道有多重?
How strong is Funazushi?
你得去滋贺县自己去尝试一下
You’ll have to visit Shiga Prefecture to try for yourself
保存了一年之久的寿司——你已经被挑战过了!
Year old sushi ー you’ve been challenged!
下一辑:我们来正式地回顾一下集英社的《周刊少年JUMP》漫画系列中的场景
Next time: Let’s officially look behind the scenes at Shueisha’s SHONEN JUMP manga series
因为要以此庆祝它50周年纪念日
as it celebrates it’s 50th anniversary.
这次是真正地浏览这套有着重要文化意义的漫画
It’s a real glimpse at this culturally important manga
大家熟知的有《海贼王》《足球小将》《龙珠》
known for One Piece, Captain Tsubasa, Dragon Ball,
《火影忍者》以及更多
Naruto, and much more,
这一辑还包括了对编辑和艺术家进行的采访
with interviews from editors and artists.
如果你喜欢的话 请点击“订阅”按钮
If you liked it, hit the subscribe button
再点另一个“仅在日本”系列节目的视频
and another one of ONLY in JAPAN’s shows
照片分享(ins):onlyinjapantv
Photos on Instagram: onlyinjapantv
再见~
Mata ne~

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发酵一年的鱼寿司是什么味道?我们这就去认识一下,顺便了解了解日本的寿司文化

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视频来源

https://www.youtube.com/watch?v=EI5Jv5PCctA

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