Японская кухня на английском языке текст

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Тема: Тексты на английском с переводом

Язык: Английский

Перевод: есть

Сложность: Уровень B1

Текст на английском языке «Разные кухни мира. Different cuisines of the world» с переводом

Food is necessary for living, especially when you are young and your body grows up. You wake up, and you are ready for the first meal of the day, it is a breakfast. The healthy breakfast should not burden your body in the morning. The composition of the meal should be based on the natural balance. The first dish for lunch is raw food followed by boiled dishes. The dinner should be as light as it’s possible, because a hearty dinner can disturb night sleeping. Therefore, it should be taken early.

Every country has its traditions and its cuisines. The national first dish in Russia is a beetroot soup, called borscht. Russian soups are very thick. The peculiarities of the Russian cuisine include also various dishes from potatoes. There is an interesting and sweet dish of berries, it is called kissel. This is neither a drink nor food, it seems like a jelly. The national Russian drink is kvass. You can drink it when the weather is rather hot.

Traditional British cuisine is simple. Most of all the British try to show a natural taste of food, but not to change it. A pudding is a traditional dessert. The British are famous by their love for having tea. The UK has four state parts that is why they have a lot of local dishes. One of them is typical for Scotland; another is for Wales or for the Northern Ireland. It can be Welsh croutons with cheese or Yorkshire jelly.

German cuisine has a variety of dishes from vegetables, pork, poultry and fish. The German eat a lot of boiled vegetables: cauliflower, beans, carrot. The second dish is also cooked from meat; it can be sausages as a rule. The sweet dish includes a fruit salad that is mixed with a sauce. The national drink is beer. There is even a festival called Oktoberfest that is dedicated to this drink.

Japanese cuisine is very popular in the world. It is different not only from European cuisine, but also from Asian one. The great number of dishes is made from sea products. Rice is a very important product for cooking too. There are a lot of fish shops and restaurants in Japan. The most famous restaurants serve sushi as a traditional dish.

French cuisine is rich of vegetables. It is similar with the other European cuisines, but the French use less milk for cooking. The most popular dish is scrambled eggs or an omelet. They prefer drink coffee with sugar.

Even if you live in another country, you can try dishes from around the world.

Разные кухни мира

Пища необходима для жизни, особенно когда вы молоды, и ваше тело растает. Вы просыпаетесь и готовитесь к первому приему пищи, это завтрак. Здоровый завтрак не должен нагружать ваше тело с утра. Состав еды должен основываться на естественном балансе. Первое блюдо на обед — это сырая пища, за которой следуют вареные блюда. Ужин должен быть настолько легким, насколько это возможно, потому что обильный ужин может нарушить сон. Кроме того, следует ужинать пораньше.

В каждой стране есть свои традиции и блюда. В России национальным первым блюдом считается суп из свеклы, который называется борщ. Русские супы очень наваристые. Различные блюда из картофеля также относятся к особенностям русской кухни. Еще есть интересное и сладкое блюдо из ягод, оно называется кисель. Это ни питье, ни еда, оно похоже на желе. Национальный русский напиток — квас. Вы можете пить его, когда на улице довольно жарко.

Традиционная британская кухня проста. Больше всего британцы стараются подчеркнуть естественный вкус пищи, а не изменить (приправить) его. Пудинг — традиционный десерт. Британцы славятся также своей любовью к чаю. Великобритания состоит из четырех государственных частей, поэтому у них много местных блюд. Некоторые из них типичны для Шотландии, другие — для Уэльса или Северной Ирландии. Это могут быть валлийские гренки с сыром или Йоркширский студень.

Немецкая кухня имеет разнообразие блюд из овощей, свинины, птицы и рыбы. Немцы едят много вареных овощей: цветную капусту, бобовые, морковь. Второе блюдо также готовится из мяса, это бывают сосиски, как правило. Сладкое блюдо включает фруктовый салат, приправленный соусом. Национальным напитком является пиво. Существует даже фестиваль под названием Октоберфест, посвященный этому напитку.

Японская кухня очень популярна в мире. Она отличается не только от европейской, но и от азиатской. Большое количество блюд готовится из морских продуктов. Рис также очень важный компонент для приготовления пищи. В Японии много рыбных магазинов и ресторанов. Самые известные рестораны подают суши как традиционное блюдо.

Французская кухня богата овощами. Она похожа на другие европейские кухни, но французы используют меньше молока при готовке. Самое популярное блюдо — яичница или омлет. Они предпочитают пить кофе с сахаром.

Даже если вы живете в другой стране, вы можете попробовать блюда со всего мира.

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Японская кухня. Английский язык

Презентация о японской кухне на английском языке. можно использовать как разностороннее развитие детей

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«Японская кухня. Английский язык»

Traditional cuisine of Japan

Cooking on the Japanese islands began in 10-5 millennium BC.

At the same time scientists amazed that ancient Japanese not only cleverly used the gifts of nature, but in those early years of civilization knew how to smoke meat, dug «refrigerators» (3-meter hole in the ground) and knew the properties of edible products.

I want to bring to your attention some Japanese dishes.

Sashimi salad with beet roots and honey-mustard dressing Сашими из свеклы с салатом корн и медово-горчичной заправкой

Yaki udon (noodles with seafood in Japanese) Яки удон (лапша с морепродуктами по‑японски)

Assorted sushi rolls Суши-роллы ассорти

Japanese pilaf Плов по‑японски

Tonkatsu Свинина по‑японски

J apanese sea bream with sauce nittsuke Японская дорада с соусом нитцуке

Creme caramel with lemon grass, chili, sake and anise Крем-карамель с лимонной травой, чили, саке и анисом

Delicate Japanese green tea ice cream from the Match

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Презентация на тему «Japanese cuisine (Японская кухня)»

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Japanese cuisine Japanese cuisine is the national cuisine of the Japanese. It differs by preference of natural, minimally processed products, wide application of seafood, seasonality, characteristic dishes, specific rules of registration of dishes, serving, table etiquette. Japanese cuisine is usually a key attraction for tourists from other countries.

General characteristic There are many opinions about what defines Japanese cuisine, as the daily food of the Japanese in recent centuries has changed a lot, many dishes (for example, which has become almost a national Japanese dish ramen) appeared in Japan in the late XIX-early XX century or even later. In Japan, the term «Japanese cuisine» (YAP. «Nihon Ryo:ri» or «waseku») refers to traditional Japanese products similar to those that existed before the end of national seclusion in 1868. The most characteristic features of Japanese cuisine: The use of mainly fresh products, necessarily of high quality. Virtually no «long-term storage» products are used, except for rice and sauces. A huge range of seafood used for cooking. The desire to preserve the original appearance and taste of the ingredients in the dish (this does not always apply to meat dishes). This Japanese cuisine differs from most Asian, where the products in the process of cooking often change beyond recognition. Seasonality of food. Focus on combining sweet with salty and umami as a basic set of flavors in main dishes. Small portion. The amount of food is gained due to a greater variety of dishes, not the size of the portions. Specific Cutlery-most dishes need to be eaten with chopsticks, some can be eaten with hands, spoons are rarely used, forks and knives are not used at all. For this reason, most dishes are served as

Rice Is the main ingredient of Japanese cuisine and the basis of food in Japan. In Japanese, the word «gohan» (YAP. 御飯, boiled rice), like the Russian «bread», means not only a specific food product, but also food in General. For Japanese cuisine, rice varieties are preferred, characterized by increased stickiness when boiling-when cooking from such rice, the dish has a structure of small lumps, which are convenient to eat with the help of sticks. Rice is prepared as a separate dish and is used as a component in the preparation of many «combined» dishes.

Seafood Fish, shellfish, marine animals in Japanese cuisine are the second most important component after rice. As a rule, when cooking, they are subjected to only minor heat treatment (roasting, steaming), and some dishes (sashimi) are included simply in raw form. Used in Japanese cuisine and seaweed.

Noodle Japanese cuisine uses noodles: ramen-from wheat flour with the addition of eggs (and / or alkaline mineral water » Sansui»); Udon-from wheat flour without eggs; soba — from buckwheat flour (more often-with the addition of wheat).

Meat Meat (beef and pork) came to Japanese cuisine quite late from European and Chinese. Meat is a part of many dishes, usually borrowed, for example, ramen is often served with a piece of pork tyasyu. In many dishes, meat is used in the form of extremely thinly sliced slices (not thicker than 1 mm), which greatly reduces the cooking time and preserves the taste and aroma of meat.

Rice dish Sushi (sushi) Despite the fact that historically this dish was a way of preserving fish in fermented rice (which was then thrown away), rice is now considered the main component of sushi. Unlike ordinary boiled rice, sushi rice is prepared in a special way, in slightly salted water with dried seaweed, to create a characteristic umami flavor. After cooking, the slightly cooled rice is poured with a special sweetened rice vinegar, and then intensively cooled with air flow (historically fanning, nowadays often with an electric fan), while constantly gently stirring, so that the seasoning forms a dried film on the surface of the rice grains. When rice acquires a glossy appearance and cools down to the possibility of painlessly taking it in hand, it is ready for further use: modeling nigiridzushi, twisting rolls (makizushi), etc.

Salads The Japanese make salads from a variety of products: vegetables, fruits, mushrooms, rice, noodles, fish, seafood, poultry and meat. Moreover, they try either to avoid heat treatment at all, or to make it minimal, which preserves the ingredients: their natural composition, odors, nutritional properties[2]. As a dressing, rice vinegar, soy sauce or sake are usually used: for example, namasu salad consists of carrots and daikon cut into thin strips, salted and seasoned with sweetened rice vinegar. Also in Japanese salads add a variety of spices: dried seaweed, ground or pickled ginger, ground black or allspice and grated nutmeg. In addition to traditional salads, such as gomaae (blanched greens with sesame dressing) or kimpira-gobo (boiled in sweet soy sauce burdock root with carrots) in Japanese cuisine is widespread under the influence of European cuisine version of vegetable salad.

Soup Traditional for Japanese cuisine is considered soup «misoshiru.» Its main ingredients are dark and light miso paste (made from fermented soybeans) and concentrated fish broth «hondashi». The rest of the ingredients can vary in taste, it can be shiitake mushrooms, wakame seaweed, tofu soy cheese, and various types of meat and fish.

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