Ting (yongshen_70) — 翻訳実績

「お客様の声」作成にご協力お願いします！
本日の和izm（ワイズム）体験に参加されての感想をお聞かせください。
改善点やご要望がございましたらお聞かせください。どんなことでも結構です。

寿司の握り方８ステップ　小手返し
シャリを軽くまとめ人差し指と親指え上下をおさえる
人差し指で真ん中をへこませる
左手を広げて指の先の方へ転がす
両サイドを親指と人差し指で押さえながら元の位置へ戻す
人差し指と中指で上からおさえる
時計回りに半回転させる
両サイドを押さえる
人差し指と中指で上からおさえる　⑤と同じ

[customer's voice] Pleased to cooperate in creation work!
Please tell us your impressions of being participated Waizumu 's experience today.
Please let us know if you have any improvements or requests. It is fine anything.

Eight steps of the way to grip the sushi
1.Suppress the sushi rice lightly and summarize index finger and thumb example: up and down the Shari
2. Dent the sushi rice in the middle with the index finger
3. Roll the sushi rice to expand the left hand toward finger ahead
4. Return the sushi rice to the original position while holding both sides with your thumb and index finger.
5. Suppress the sushi rice from above with the index finger and middle finger.
6. Semi-rotate clockwise the sushi rice.
7. Hold both sides of the sushi rice.
8. Suppress the sushi rice from above with the index finger and middle finger. (Same as step 5)

大学卒業後一般企業に就職したが、学生時代より興味のあった食に関わる仕事を行いたいと横浜市にある老舗寿司屋に転職。
持ち前の明るさと、バスケで鍛えた機敏な動きと粘り強さで顧客と先輩職人からの信頼を勝ち得て、4年後には新店の店長に抜擢される。
2015年1月より独立。店まで来られない高齢者の方に寿司を振る舞いたいと出張寿司を始める。自称「日本で一番若い出張寿司職人！」
現在は主に都内でビジネス交流会や各種社交会などで用途に応じた寿司を提供。売上やコスト管理など数値にも強く、

The students are work in general company after graduating from college, and they want involve in the food's business since interested as a student and the career change to long-established sushi's store in Yokohama.
And the brightness of the inherent, is won the trust of customers and senior craftsman agile movement and tenacity that was trained in in "basuke", after four years and is appointed to the store's manager of the new store.
Independent than in January 2015.
Chef make the sushi and start selling the sushi to the elder people (senior citizen) who come to the sushi's store.
Self-styled "The most young sushi's chef in Japan!"
The store provides sushi according to the intended use, such as business exchange meetings and various social meetings currently mainly in Tokyo.
To strongly increase the income's trend such as sales and cost management,

寿司業務におけるムダを省き効率性を追求することにより、質の高い本格寿司を多くの人に楽しんでもらうことを目指している。
将来は沖縄に住むのが夢とのこと。

板前出張サービス

4歳の時から包丁を握り始めたという「天才肌」。
出発点は日本料理店で料理の基礎を習得。
その後ハワイのアメリカン・ジャパニーズレストランで
働きながら、日本領事館でのパーティーやウェディングパーティのヘルプを行い、日本食文化への造詣を
深めてきたが、その料理の腕と英語力を買われて、

By pursuing the efficiency of eliminating the waste in the sushi's business, and aims to get to enjoy the high-quality authentic sushi in a lot of people.
His future's dream is live in Okinawa.

Chef business trip service

The "Genius" began to grip the knife from the age of four.
The starting point to learn the basics of cooking is in the Japanese restaurant.
After that, He was working in Hawaii of American Japanese Restaurant, carried out a party and wedding party help in Japan consulate, has deepened the knowledge of Japanese food culture, bought arms and English proficiency of its cuisine, and ...

ニューヨークNo.1のデザートレストラン　『サラベスSarabeth’s）』 の日本上陸時に料理長として一役担うなど、活動の分野は幅広い。

そんなシェフ齋藤が大切にしているのが「食の感動」。より多くの人々に料理の面白さを伝えたい、美味しい物を食べた時の笑顔を増やしたい。そんな想いを持ってグローバルな食世界を駆け抜けていたシェフが、今回原点に戻り、日本人として日本の食文化を未来と世界に発信する和izm（ワイズム）に手を貸してくれることになりました。

New York number one Dessert Restaurant, Sarabesu Sarabeth's that had listed at Japan play a role as chef, the field of activity is wide.
"Impression of food" that such a chef Saito is to cherish.
I want to tell more people about the fun of foods.
The smile of the diners will be increase when eating delicious foods.
Chef who had run through the global food world to have such a thought is returning to origin (Japan Country), and with helping was gave by the Waizumu already outgoing to Japanese, the future of the Japanese food culture and the world.