Skill Olympics - Introducing Japanese Cooking- Easy News

技能五輪　職種紹介ビデオ　日本料理

Skill Olympics - Introducing Japanese Cooking

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季節毎の食材の持ち味を生かし、巧みな包丁さばきで調理される日本料理
Japanese cuisine takes advantage of seasonal ingredient flavors and is prepared with skillful knife-work.
調理人はその味だけではなく、器やその空間も料理と考えます
The chef doesn't consider just the taste, but the utensils and work space as cuisine as well.
季節を感じながらくつろいで召し上がっていただくために、心を込めて仕事をする
He puts his heart into his work so that the food can be eaten comfortably while experiencing the seasons.
それが日本料理です
That is Japanese cuisine.
日本料理競技の課題は三種類
There are three kinds of challenges for the Japanese cuisine competition.
小鯛活なます姿盛り
Raw young sea bream sugata-mori.
酢で締めた小鯛をその姿の良さを残しながら盛り付けた料理です
This dish is served while keeping the nice form of the young sea bream that has been pickled with vinegar.
ごぼうと鴨の小袖焼き、菊花蕪、甘酢漬け
Small grilled burdock root and duck, chrysanthemum-cut turnip, pickled with sweet vinegar.
ごぼうと鴨肉という異なった素材の組み合わせを美しく仕上げた料理です
This is a beautifully done dish combining the different ingredients of burdock root and duck meat.
芋寿司手綱巻きれんこん甘酢漬け
Yam sushi, bridle roll, lotus root, pickled with sweet vinegar.
複数の素材の彩りを生かしながら、形よく見た目を整えた料理です
This dish has a well-arranged and well-shaped appearance while making use of the coloring of multiple ingredients.
課題一のポイントは活なますにするための鱗を残さない包丁さばきです
The thing to look out for in challenge one is the knife-work to remove the scales in order to make the fish into a raw dish.
また小鯛の姿を活かした盛り付けに、どれほどの美的要素が入れられるのかが重要です
Also, how much aesthetic elements can be put into an arrangement making full use of the young sea bream is also important.
課題二：焼き過ぎると固くなる鴨肉の下ごしらえと焼き具合
Challenge two: Preparation and cooking conditions of the duck meat that turns hard when overcooked.
ごぼうを巻いた時のバランスが大切な料理です
This is a dish where balance is important when wrapping the burdock root.
付け合わせの蕪には包丁を巧みに使った繊細な作業で菊の花びらの細工を施します
Skillful and delicate work with the kitchen knife is used to apply the workmanship of a chrysanthemum petal on the turnip side dish.
技術はもちろん、集中力も必要です
Both skill and concentration are necessary.
課題三は山芋に火が通りやすくする下ごしらえ、
Challenge three is a dish where the preparation to make the yam easy to cook
そして裏ごしした山芋がしっかり固まるかどうかがポイントの料理です
and whether the pureed yam hardens properly are points to look out for.
また非常にあくの強い素材であるれんこんをいかに食べやすくするのかも重要です
Also, how the extremely harsh tasting lotus root ingredient is made easier to eat is important as well.
この競技では、食材の扱い方や下ごしらえ、
In this competition, the way food ingredients are handled and prepared,
調理から盛り付け、さらに器の選び方衛生面への配慮まで、
from cooking to arrangement, even the way utensils are chosen and hygiene considerations,
料理人としての全ての技能が問われます
every one of your skill as a chef is being called into question.
食べた後に料理は残りません
After being eaten, food isn't left behind.
だからこそ料理人は心を込めてお客様の目と舌と心に感動を届けます
That's precisely why chefs put their hearts into conveying deep impressions to the customer's eyes, tongue, and heart.
長年に渡って磨かれその技術が伝えられてきた日本料理
Japanese cuisine has been honed over a long period of time, and its techniques passed down until now.
それは一期一会の料理なのです
It is cuisine that is to be treasured as a once-in-a-lifetime experience.

季節毎の食材の持ち味を生かし、巧みな包丁さばきで調理される日本料理

季節

Season

日本

Japan

調理

Cooking, food preparation

巧み

Skill, cleverness

毎

Every (usu. with events, e.g. every weekend), each

料理

Cooking, cookery, cuisine; dealing with something, handling, administration, management

包丁

Kitchen knife, carving knife; cooking, food

食材

Ingredient; foodstuff

持ち味

Inherent flavor, inherent flavour, distinctive characteristic
調理人はその味だけではなく、器やその空間も料理と考えます

味

Flavor, flavour, taste; charm, style; experience; smart, clever, witty, strange

考え

Thinking, thought, view, opinion, concept; idea, notion, imagination; intention, plan, design; consideration, judgement, deliberation, reflection; wish, hope, expectation

調理

Cooking, food preparation

人

Person

器

Device, instrument; vessel, container

料理

Cooking, cookery, cuisine; dealing with something, handling, administration, management

空間

Space, room, airspace
季節を感じながらくつろいで召し上がっていただくために、心を込めて仕事をする

季節

Season

心

Mind, heart, spirit; the meaning of a phrase (riddle, etc.)

感じ

Feeling, sense, impression

仕事

Work, job, business, occupation, employment, vocation, task; work
それが日本料理です

日本

Japan

料理

Cooking, cookery, cuisine; dealing with something, handling, administration, management
日本料理競技の課題は三種類

日本

Japan

競技

Game, match, contest

種類

Variety, kind, type, category; counter for different sorts of things

課題

Subject, theme, issue, matter; homework, assignment; task, challenge, problem, question

三

Three; tri-

料理

Cooking, cookery, cuisine; dealing with something, handling, administration, management
小鯛活なます姿盛り

盛り

Serving (of food), helping; chilled soba served on a dish (often on a wicker basket or in a shallow steaming basket) with dipping sauce

姿

Figure, form, shape; appearance, dress, guise; state, condition, picture, image; form (of a waka); dressed in ..., wearing ..

小

Small, little, slight; slightly less than, just about; somewhat, somehow; minor (sometimes derogatory), petty

活

Living, life; judo art of resuscitation; action, activity

鯛

Sea bream (sparidae), porgy; tai (species of reddish-brown pacific sea bream, pagrus major)
酢で締めた小鯛をその姿の良さを残しながら盛り付けた料理です

姿

Figure, form, shape; appearance, dress, guise; state, condition, picture, image; form (of a waka); dressed in ..., wearing ..

酢

Vinegar

料理

Cooking, cookery, cuisine; dealing with something, handling, administration, management

小

Small, little, slight; slightly less than, just about; somewhat, somehow; minor (sometimes derogatory), petty

締め

Tie up, bind, fastening, tightening; sum, total amount, total; judo choking (strangling) techniques; last meal eaten when going restaurant hopping; completion, conclusion, rounding off; counter for bundles, counter for faggots, counter for bundles of 2000 sheets of paper; end mark, closure mark

良

Good; b grade (in an a, b, c ... system)

鯛

Sea bream (sparidae), porgy; tai (species of reddish-brown pacific sea bream, pagrus major)

盛り付け

Arrangement of food (on a dish), serving of (arranged) food
ごぼうと鴨の小袖焼き、菊花蕪、甘酢漬け

焼き

Cooking, esp. frying or stir-frying, heating; tempering; -ware

漬け

Pickled (something); being badly influenced by, being addicted to

蕪

Turnip (brassica rapa)

鴨

Duck; easy mark, sucker, sitting duck

小袖

short sleeves, quilted silk garment

菊花

chrysanthemum

甘酢

sweet vinegar
ごぼうと鴨肉という異なった素材の組み合わせを美しく仕上げた料理です

素材

Raw materials, subject matter

組み合わせ

Combination

肉

Flesh; meat; the physical body (as opposed to the spirit); thickness; ink pad

料理

Cooking, cookery, cuisine; dealing with something, handling, administration, management

仕上げ

End, finishing touches, being finished

鴨

Duck; easy mark, sucker, sitting duck
芋寿司手綱巻きれんこん甘酢漬け

寿司

Sushi, anything made with vinegared rice (may also contain vegetables, spices, fish, or other delicacies)

漬け

Pickled (something); being badly influenced by, being addicted to

芋

Tuber, taro, potato; yokel, bumpkin

甘酢

sweet vinegar

手綱

bridle, reins
複数の素材の彩りを生かしながら、形よく見た目を整えた料理です

形

Style, way, shape, form, appearance, state

複数

Several, plural, plurality, multiple

素材

Raw materials, subject matter

料理

Cooking, cookery, cuisine; dealing with something, handling, administration, management

彩り

Coloring, colouring, coloration, colouration, assortment, color scheme, colour scheme, makeup

整え

Preparation, arrangement, execution

見た目

Appearance
課題一のポイントは活なますにするための鱗を残さない包丁さばきです

課題

Subject, theme, issue, matter; homework, assignment; task, challenge, problem, question

一

One; best; first, foremost; beginning, start; bottom string (on a shamisen, etc.)

ポイント

Point; points (of a railway), switch

活

Living, life; judo art of resuscitation; action, activity

包丁

Kitchen knife, carving knife; cooking, food

鱗

Scale (of fish); serif (on kana or kanji (e.g. in mincho font))
また小鯛の姿を活かした盛り付けに、どれほどの美的要素が入れられるのかが重要です

要素

Component, factor, item (e.g. in list); element (e.g. in array), member (e.g. data structure)

盛り

Serving (of food), helping; chilled soba served on a dish (often on a wicker basket or in a shallow steaming basket) with dipping sauce

重要

Important, momentous, essential, principal, major

姿

Figure, form, shape; appearance, dress, guise; state, condition, picture, image; form (of a waka); dressed in ..., wearing ..

小

Small, little, slight; slightly less than, just about; somewhat, somehow; minor (sometimes derogatory), petty

入れ

Container, receptacle

付け

Dated, date, fixed, external

鯛

Sea bream (sparidae), porgy; tai (species of reddish-brown pacific sea bream, pagrus major)

美的

esthetic, aesthetic
課題二：焼き過ぎると固くなる鴨肉の下ごしらえと焼き具合

具合

Condition, state, manner, health

過ぎる

To go by, to cross, to pass by, to float across

課題

Subject, theme, issue, matter; homework, assignment; task, challenge, problem, question

二

Two

肉

Flesh; meat; the physical body (as opposed to the spirit); thickness; ink pad

焼き

Cooking, esp. frying or stir-frying, heating; tempering; -ware

鴨

Duck; easy mark, sucker, sitting duck
ごぼうを巻いた時のバランスが大切な料理です

時

Time, hour, moment; occasion, case; chance, opportunity, season; the times, the age, the day; tense

バランス

Balance

大切

Important, necessary, indispensable; beloved, precious, dear, cherished, valuable; careful

料理

Cooking, cookery, cuisine; dealing with something, handling, administration, management
付け合わせの蕪には包丁を巧みに使った繊細な作業で菊の花びらの細工を施します

作業

Work, operation, manufacturing, fatigue duty

巧み

Skill, cleverness

細工

Work, craftsmanship, tactics, trick

繊細

Dainty, delicate (e.g. fingers), fine, slim; sensitive, delicate (feelings, sense, etc.), subtle

施し

Charity

包丁

Kitchen knife, carving knife; cooking, food

蕪

Turnip (brassica rapa)

付け合わせ

garnish (e.g. vegetables with a meat dish), trimmings, fixings, relish

菊

chrysanthemum (Chrysanthemum morifolium)
技術はもちろん、集中力も必要です

技術

Art, craft, technique, technology, engineering, skill

力

Strength, power, proficiency, ability

必要

Necessary, needed, essential, indispensable; necessity, need, requirement

集中

Concentration, convergence, centralization, integration, gathering together
課題三は山芋に火が通りやすくする下ごしらえ、

火

Fire, flame, blaze

通り

In accordance with ..., following ..; roughly, about; .. street, .. avenue

課題

Subject, theme, issue, matter; homework, assignment; task, challenge, problem, question

三

Three; tri-

山芋

Japanese yam (Dioscorea japonica)
そして裏ごしした山芋がしっかり固まるかどうかがポイントの料理です

固まる

To harden, to solidify; to become firm, to become certain; to gather (together), to assemble, to huddle together

料理

Cooking, cookery, cuisine; dealing with something, handling, administration, management

ポイント

Point; points (of a railway), switch

山芋

Japanese yam (Dioscorea japonica)
また非常にあくの強い素材であるれんこんをいかに食べやすくするのかも重要です

非常

Emergency; extraordinary, unusual

重要

Important, momentous, essential, principal, major

素材

Raw materials, subject matter

強い

Strong, powerful, mighty, potent; resistant, resilient, durable
この競技では、食材の扱い方や下ごしらえ、

方

Direction, way, side, area (in a particular direction); side (of an argument, etc.), one''s part; type, category; field (of study, etc.); indicates one side of a comparison; way, method, manner, means; length (of each side of a square)

競技

Game, match, contest

扱い

Treatment, service

食材

Ingredient; foodstuff
調理から盛り付け、さらに器の選び方衛生面への配慮まで、

面

Looking like a ..., acting as if a ...

調理

Cooking, food preparation

器

Device, instrument; vessel, container

衛生

Health, hygiene, sanitation, medical

配慮

Consideration, concern, forethought

盛り付け

Arrangement of food (on a dish), serving of (arranged) food

選び方

choice
料理人としての全ての技能が問われます

全て

Everything, all, the whole; entirely, completely, wholly, all

人

Person

技能

Technical skill, ability, capacity

料理

Cooking, cookery, cuisine; dealing with something, handling, administration, management

として

As (i.e. in the role of), for (i.e. from the viewpoint of); apart from... (used to change the topic); even (e.g. "not even a single person"); thinking that..., trying to..
食べた後に料理は残りません

残り

Remnant, residue, remaining, left-over

後

After

料理

Cooking, cookery, cuisine; dealing with something, handling, administration, management
だからこそ料理人は心を込めてお客様の目と舌と心に感動を届けます

心

Mind, heart, spirit; the meaning of a phrase (riddle, etc.)

感動

Being deeply moved emotionally, excitement, passion, deep emotion, impression

舌

Tongue; tongue-like object, clapper (of a bell), talon (of a lock)

人

Person

目

Eye, eyeball; eyesight, sight, vision; look, stare, glance; an experience; viewpoint; stitch, texture, weave; ordinal number suffix; somewhat, -ish

料理

Cooking, cookery, cuisine; dealing with something, handling, administration, management

だからこそ

For this reason
長年に渡って磨かれその技術が伝えられてきた日本料理

技術

Art, craft, technique, technology, engineering, skill

日本

Japan

料理

Cooking, cookery, cuisine; dealing with something, handling, administration, management

伝え

Legend, tradition

長年

Long time, many years
それは一期一会の料理なのです

料理

Cooking, cookery, cuisine; dealing with something, handling, administration, management

一期一会

Once-in-a-lifetime encounter (hence should be cherished as such)