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[Translation from Japanese to English ] It is rare to see nowadays in a household to use the authentic method to make...

Original Texts
最近は家庭でもあまり見なくなった鰹節を削るところから行う、本格出汁引き。ただ単に出汁を取るのではなく、その歴史的意味合いや「旨み」の化学的な検証を行い、「出汁引き」の奥深い価値を再発見します。

内容:
✔ 昆布出汁の引き方とティスティング
✔ 鰹出汁の引き方ティスティング
✔ なぜ昆布出汁と鰹出汁を合わせるのか?旨みの変化は?
✔ 「出汁」を味わう(季節の一品料理とともに)
Translated by 3_yumie7
It is rare to see nowadays in a household to use the authentic method to make stock beginning from shaving dried bonito(Katsuo-bushi). We, not only make stock, but carry out scientific verification of historical meaning and the "taste" and re-discover the deep value of make broth of dried bonito.

What you do:
- Learn how to make broth from konbu(dridd kelp) and taste
- Learn how to make broth from dried bonito and taste
- Learn the reason why you mix broth from konbu and katsuobushi.
-Taste the "broth" with seasonal a la carte dishes
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Result of Translation in Conyac

Number of Characters of Requests:
183letters
Translation Language
Japanese → English
Translation Fee
$16.47
Translation Time
16 minutes
Freelancer
3_yumie7 3_yumie7
Starter (High)
英語、フランス語、スペイン語、ポルトガル語から日本語への翻訳をしています。これまで受けた仕事は一般(ウェブページ、観光、漫画、ゲーム、ビジネス、マーケティ...
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