Ⅳ　日本のたべものと英語　（英語対訳）４

４　しゃぶしゃぶ

日本の鍋料理の一つ。薄く切った一口大の食材を卓上の鍋に煮え立たせた熱湯やスープにくぐらせて加熱調理し、小鉢のタレにつけて食べます。タレはポン酢とゴマダレが一般的です。「しゃぶしゃぶ」という名称は、1952年に大阪のスエヒロ（現：永楽町スエヒロ本店）の三宅忠一が、当時の関西で新作料理として広まりつつあった「牛肉の水炊き」を自店のメニューとして取り入れる際に採用したものです。従業員がたらいの中でおしぼりをすすぐ様子が鍋の中で肉を振る様子と似ていることや、その際に立つ水の音がリズミカルで新鮮に響いたことが始まりとされています。
　調理法に関しては水炊きやちり鍋とほぼ同じですが、使用される鍋の形状や作法に若干の違いがあります。 肉は牛肉が基本であり、単にしゃぶしゃぶと言えば牛肉を用いたものを指します。派生形として 豚肉や鶏肉、またタコやブリ、タイ、ズワイガニなどの魚介類を用いるものもあり、豚肉を用いるものは「豚しゃぶ」、カニを用いるものは「蟹しゃぶ」などと呼び分けられます。

Japanese Food and English (Japanese-English translation) 4

4 　Shabu-shabu

　　　One of the Japanese hotpot dishes. Thinly sliced, bite-sized ingredients are cooked by dipping them into boiling water or soup in a pot on the table, and then eaten by dipping them in a small bowl of sauce. Common sauces are ponzu sauce and sesame sauce. The name ``shabu-shabu'' was coined in 1952 by Chuichi Miyake of Suehiro in Osaka (currently Eirakucho Suehiro main store), when he introduced ``beef mizutaki'', which was becoming popular as a new dish in the Kansai region at the time, into his restaurant's menu. was adopted. It is said that the process of rinsing wet towels in a tub resembles the process of shaking meat in a pot and that the sound of water standing there is rhythmic and refreshing.
　　　The cooking method is almost the same as mizutaki Yachirinabe, but there are some differences in the shape of the pot used and the manner of cooking. The basic meat is beef, and the term shabu-shabu simply refers to something made with beef. There are derivative forms that use pork, chicken, and seafood such as octopus, yellowtail, sea bream, and snow crab, and those that use pork are called ``buta-shabu,'' while those that use crab are called ``kani-shabu.''　（To be continued）