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はてなキーワード:Noodlesとは
二郎系ラーメンを英語で表現する場合、以下のような言い方ができます。
1.Jiro-style ramen（ジロー・スタイル・ラーメン）
→ 最もシンプルな表現で、海外のラーメン好きにも伝わりやすい。
2.Jiro-inspired ramen（ジローインスパイア系ラーメン）
3. Hearty, porky, garlicky ramenwith thicknoodles（ボリューミーで豚骨風味、ニンニクたっぷりの太麺ラーメン）
→ 「二郎系」の概念を知らない人向けに特徴を説明するならこんな感じ。
4. Mountain-style ramen with pork, garlic, and thicknoodles（山のような盛りの豚肉・ニンニク・太麺ラーメン）
英語圏では「Jiro-style ramen」が一番通じやすいと思うけど、相手が二郎を知らなければ特徴を説明するのがベストだね。
英語等の外国語にも対応していたので、自身が話せる言語である英語モードを見てみたが、酷かった。日本語わからない客にとっては実用性が無いといっていいだろう。
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すかいらーくグループに入って、グループによる多様な顧客をもてかす基準が導入されるのかなと思いきや、こんなもんなのか。「英語モード搭載。ヨシッ！」とでもいうつもりじゃないよね？注文システムを外注した下請け開発業者に任せっきりな様子が目に浮かぶ。他の言語の出来栄えはわからないけど、各言語の話者に言わせればきっと似たような感想が返ってくるんじゃないかな？
Once upon atime, in aland not so far from the bustling markets of modernity, therewas a peculiar tale of aman named Kandata. Thisman, notorious forhis misdeeds,foundhimself in a rather sticky situation, quite literally, in the depths ofhell.Now, thisisn'tyour everydayhell; thiswas a specialone, where instead offire andbrimstone, there were pools of soy sauce and mountains of grated daikon radish.
Onefine day, orasfineasit could be in such a place, Kandata noticed a glistening strand descending from the heavens.Itwas not the usualspider's silk but a strand of thefinest Ibo-no-ito, thelegendarynoodles known for their delicate and refined texture. The gods,it seemed, had decided to give Kandata a chanceat redemption, for even they could not resist the charm of these exquisitenoodles.
Kandata, withhope inhisheartand a growling stomach, beganhisascent, climbing up the noodle. He climbed past the mountains of tempura, dodged the flying chopsticks, and evenmade abrief stopat the plateau of pickledginger.As he climbed, he couldn't help butmarvelat the noodle's resilience;itwas, afterall, the premium stuff, notyourrun-of-the-mill supermarketsoba.
But alas, the tale takes a turn,as tales often do. For Kandatawas notalone inhis noodlyescape.
Belowhim, a horde of other sinners had caught sight of the noodle and, drivenby their own hunger,started to climb afterhim. Panicset in, for if there'sone thing worse thanbeing in noodlehell,it's having toshareyour noodleout ofit.
In afit of selfishness that wouldmake even akappablush, Kandata bellowed, "This Ibo-no-itoismine!Who toldyou lotyou could climbit? Scram!Get off! Thisis aone-man noodle!" And justlike that, the noodle snapped, not because of the weight, but because of the sheeraudacity of trying to hoardsomethingas communalasnoodles.
Down went Kandata, back into the soy sauce pool,as the noodle retracted back into the heavens, leaving behind a scent of wheat andregret. The moral of thestory? Nevergetbetween aman andhisnoodles, andmore importantly, never underestimatethe power of sharing... especially whenit comes to Ibo-no-ito. For in the end,it's not just about the climb;it's about the companyyoushareyournoodles with.
And so, thelegend of Kandata and the Ibo-no-ito liveson, a cautionary tale whispered across dinner tables, reminding usall that sometimes, thepath to salvationis best traveled with alittlebit of companyand a lot ofnoodles.
Myfavorite 4-ingredienthomemade pasta recipe — easy tomakeby hand, in a standmixer, or in afoodprocessor. Plustipson how to rolloutyour pastaby hand or using a pastamaker.
Theinspiration foritall beganon our trip to theAmalfi Coast thisspring, where Barclay and I became wholeheartedly convinced that weneededmore100%-from-scratchItalianfood happeninghereathome in ourlittle kitchen. Stat. So Barclaysethis sightson perfectinghomemade mozzarella thisspring (moreon that to come) and Icame home ready todive intothe world ofhomemade pastas, gnocchis, and breads ofall kinds. I even broke my minimalist no-new-kitchen-appliances-while-we’re-in-Europe rule and broughthome an adorablelittle traditional pastamaker and woodendryingrack tomake our pastadreams come true.
Turnsout,homemade pastais evenmoredelightful — and easy anddelicious andfun — than I expected!
First off, thefresh pasta doughitselfis abreeze tomake. Ifyou happen to own afoodprocessor, the dough can be prepped in less than 5 minutes. (Oryou canmakeitby hand or in a standmixer in less than 15 minutes.) The process ofrolling out thenoodlesis also easier than I expected, especiallyonce Igot thehang of using mylittle pastamaker. (I’ve included instructions belowas well for how to rollout pasta using a standmixer or a rollingpinby hand.)I’ve also enjoyed experimentingwith the various different pasta flours and discovering whichones Ilike best for different occasions. (Shortanswer — I prefer “00” flourmost ofthe time, but occasionallymixit with semolina for heartier shapes or sauces.)Mostly, though, we’ve just enjoyed eatingfresh pasta.Ithas such adelicious,fresh, chewy, unmistakablebite toit. Andithas instantly kicked some of ourfavorite pasta recipes up amega notch. (Here’s lookin’atyou,cacio e pepe!)
Alsofun? Inviting agroup of girlfriendsoveron aFriday night toshare a bottle ofroséas we rollout a batch ofhomemade pastatogether. And having leftover linigune in the fridge to pullout for a quick dinneron a busy weeknight. And surprisingfriends and neighbors with a tupperware full of cutelittlefresh pasta nestsas gifts. Andbeing “thathome” thatnowhasfresh pappardelle casually draped anddryingby oursunny living room window.
I’m lovingitall. And ifyou also happen to be a fan of really good pasta, I have a feeling this might beyour newfavorite thing too.
So tocontinue withItalian Weekhereon theblogtoday, Iam sharingeverythingI’ve learned so far about theart of making some seriouslydelicioushomemade pasta.I’ve tried to include lots of different methods and options to work with whateveryou have inyour kitchen. So pleasepoke around and find whatever method works best foryou — and report back ifyou givehomemade pasta atry! I wouldlove to hear howit goes.
HOMEMADE PASTA RECIPE | 1-MINUTE VIDEO
Semolina Flour
Alright, tomake 1pound of classichomemadeegg pasta,youwillneed the following pasta ingredients:
Flour: I reallylove tomake myhomemade pasta with “00” flour, which yields the silkiest pasta. But if Iam making a sauce thatis abitmore hearty,I will usehalf “00” andhalf semolina flour, whichmakes the pasta abitmore sturdy and helps the sauce to cling to the pasta better. That said,any of these three flours (or a combination of them)will workwith this recipe:
“00” flour: My personalfavorite, whichmakes the texture extrasilky.
Semolina flour: A heartier flour, which can help the pasta cling better to the sauce. (Semolinais also myfavorite flour to sprinkleon the cutting board and pasta, whileyou are in the process ofrolling out the dough.)
All-purpose flour: Also works pretty well if thisis theonly flouryou haveon hand.
Eggs: This recipe calls for four largeeggs.
Olive oil: Thiswill also help to moisten the dough. (If the doughisstill toodry,you can alsoadd in a few teaspoons of water.)
Seasalt: Wewilladd a teaspoon offineseasalt to the recipe, plus I recommendadding alittle extra toyour pasta water when cooking the pasta.
