translation help? (from Japanese)

On Thu 08 Sep 2005 10:21:09a, Kate Connally wrote in rec.food.cooking:

Quoted message said:

I copied this recipe from the web some years ago. I was going
to get my nephew to help me translate it as he studied Japanese
all through grade school. However, he never gets around to it
so I thought I'd give y'all a try. :-) Anyone know any Japanese?

It's odd that they had the translations for the title and the
ingredients but not for the directions. Anyway, here it is.
Just going by the title it sounds yummy.

Kate

JYAGAIMO NO SENGIRI NO AMAZU ZUKE
(Potato Cut into Fine Strips, Sweet Vinegar Soak)

Materials (zairyo):
A: jyagaimo dai 2 ko (potato big 2 pieces)
B: su 1/2 kaps (vinegar)
mizu kaps (water)
akatogarashi 1 pon (red pepper)
satou oosaji 2 pai (sugar of 2 tablespoon)
shio kosajo 1/2 pai (salt of 1/2 teaspoon)
usukuchi syoyu kosaji 1 pai (thin soy sauce of 1 teaspoon)

Recipe (tsukuri kata):
(1) Horousei no bouru ka nabe ni B(zairyo) o irete, hini kakete hito
nidachi (boil) sasemasu. Chomiryo ga toketara, hikara oroshite
samashimasu.

(2) Jyagaimo wa kawao muite, yasaisengiriki de sengiri nishi, reisui ni
sarashimasu.

(3) Tapuri no netto de (2) no jyagaimo o yudemasu. Jyagaimo ga toumei
ni naru teido ni hitonidachi sasete, zaru ni agemasu. Atsui uchini (1)
ni tsukekomi, samashi masu.

(recipe=ryori: Ooba Hideko san)
(book=hon: kurashi to kenko kara sansyo)

2-3 jikan go ni taberareru sodesu. Niku ryori ni tsukeawase nimo naru
sodesu. Kantan kenkouteki na tsukemono! Shio hikaeme oyaku ni tateba
saiwai (yorokobi) desu.

I know nothing about Japanese, but I tried plugging in a couple of
paragraphs into an online translator with surprising results. The
translation was identical to the original text!

Weird, huh?

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

One time on Usenet said:

I copied this recipe from the web some years ago. I was going
to get my nephew to help me translate it as he studied Japanese
all through grade school. However, he never gets around to it
so I thought I'd give y'all a try. :-) Anyone know any Japanese?

<snip>

No, but I have a translator; drop me a line if you need him
and I'll talk to him for you...

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

Kate Connally said:

I copied this recipe from the web some years ago. I was going
to get my nephew to help me translate it as he studied Japanese
all through grade school. However, he never gets around to it
so I thought I'd give y'all a try. :-) Anyone know any Japanese?

It is written you have to boil the potatoes and add the dressing!
Here is a free translation. The amount of water is not specified...

JYAGAIMO NO SENGIRI NO AMAZU ZUKE (Potato Cut into Fine Strips, Sweet
Vinegar Soak)

Category: Japanese|Potatoes

Ingredients:
A:
2 large potatoes
B:
1/2 cup rice vinegar
water
1 red pepper
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon light soy sauce

Preparation:
(1) Put ingredients B in a pan and bring shortly to a boil until the
ingredients are dissolved. Remove then from heat.

(2) Peel the potatoes, cut in julienne with a vegetable cutter, soak in
water.

(3) Bring the potatoes to a boil in a lot of water until they become
translucent. Drain in a colander. Add the dressing from (1) while still
warm. Let cool.

(recipe=ryori: Ooba Hideko san)
(book=hon: kurashi to kenko kara sansyo)

It seems that it can be eaten after 2 to 3 hours and that it is also
good to accompany meat. It is a healthy and simple side dish! Low in
salt. I hope you will like it!

Translation note: 1 Japanese cup = 200 ml

Nutritional facts (daily value): Calories 617kcal; Protein 13g (25%);
Total Fat 1g (1%)(Sat. 0g (1%), Mono. 0g, Poly. 0g); Chol. 0mg (0%);
Carb. 142g (47%); Calcium 68mg (7%); Iron 4mg (22%)
----------

Exported from Shop'NCook 3.1 (http://www.shopncook.com)

Mite
http://www.shopncook.com

Wayne Boatwright said:

On Thu 08 Sep 2005 10:21:09a, Kate Connally wrote in rec.food.cooking:

Quoted message said:

I copied this recipe from the web some years ago. I was going
to get my nephew to help me translate it as he studied Japanese
all through grade school. However, he never gets around to it
so I thought I'd give y'all a try. :-) Anyone know any Japanese?

It's odd that they had the translations for the title and the
ingredients but not for the directions. Anyway, here it is.
Just going by the title it sounds yummy.

Kate

JYAGAIMO NO SENGIRI NO AMAZU ZUKE
(Potato Cut into Fine Strips, Sweet Vinegar Soak)

Materials (zairyo):
A: jyagaimo dai 2 ko (potato big 2 pieces)
B: su 1/2 kaps (vinegar)
mizu kaps (water)
akatogarashi 1 pon (red pepper)
satou oosaji 2 pai (sugar of 2 tablespoon)
shio kosajo 1/2 pai (salt of 1/2 teaspoon)
usukuchi syoyu kosaji 1 pai (thin soy sauce of 1 teaspoon)

Recipe (tsukuri kata):
(1) Horousei no bouru ka nabe ni B(zairyo) o irete, hini kakete hito
nidachi (boil) sasemasu. Chomiryo ga toketara, hikara oroshite
samashimasu.

(2) Jyagaimo wa kawao muite, yasaisengiriki de sengiri nishi, reisui ni
sarashimasu.

(3) Tapuri no netto de (2) no jyagaimo o yudemasu. Jyagaimo ga toumei
ni naru teido ni hitonidachi sasete, zaru ni agemasu. Atsui uchini (1)
ni tsukekomi, samashi masu.

(recipe=ryori: Ooba Hideko san)
(book=hon: kurashi to kenko kara sansyo)

2-3 jikan go ni taberareru sodesu. Niku ryori ni tsukeawase nimo naru
sodesu. Kantan kenkouteki na tsukemono! Shio hikaeme oyaku ni tateba
saiwai (yorokobi) desu.

I know nothing about Japanese, but I tried plugging in a couple of
paragraphs into an online translator with surprising results. The
translation was identical to the original text!

Weird, huh?

Yeah, I tried that, too. Spent all day trying to find
a translation engine that would translate from Roman characters.
They all seem to translate from Kanji characters. Finally
found one that translated from Romaji and it only translated
every 6th or 7th word! That was helpful. Not. :-)

Kate

Mite said:

Kate Connally said:

I copied this recipe from the web some years ago. I was going
to get my nephew to help me translate it as he studied Japanese
all through grade school. However, he never gets around to it
so I thought I'd give y'all a try. :-) Anyone know any Japanese?

It is written you have to boil the potatoes and add the dressing!
Here is a free translation. The amount of water is not specified...

JYAGAIMO NO SENGIRI NO AMAZU ZUKE (Potato Cut into Fine Strips, Sweet
Vinegar Soak)

Category: Japanese|Potatoes

Ingredients:
A:
2 large potatoes
B:
1/2 cup rice vinegar
water
1 red pepper
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon light soy sauce

Preparation:
(1) Put ingredients B in a pan and bring shortly to a boil until the
ingredients are dissolved. Remove then from heat.

(2) Peel the potatoes, cut in julienne with a vegetable cutter, soak in
water.

(3) Bring the potatoes to a boil in a lot of water until they become
translucent. Drain in a colander. Add the dressing from (1) while still
warm. Let cool.

(recipe=ryori: Ooba Hideko san)
(book=hon: kurashi to kenko kara sansyo)

It seems that it can be eaten after 2 to 3 hours and that it is also
good to accompany meat. It is a healthy and simple side dish! Low in
salt. I hope you will like it!

Translation note: 1 Japanese cup = 200 ml

Thanks! That's great! I thought about trying to figure
out what to do just by looking at the ingredients. I never
would have guessed about boiling the dressing ingredients.
It might still have been good but this is better. I'll have
to try it soon. I've had it sitting around for over 5 years!
;-)

Kate

Kate Connally said:

Thanks! That's great! I thought about trying to figure
out what to do just by looking at the ingredients. I never
would have guessed about boiling the dressing ingredients.
It might still have been good but this is better. I'll have
to try it soon. I've had it sitting around for over 5 years!
;-)

Kate

Kate,

I think personally that boiling the dressing is an heresy. The rice
vinegar will loose its quality if you let it boil. I would just heat it
enough to dissolve the sugar.

Mite
http://www.shopncook.com

Kate Connally said:

Wayne Boatwright said:

On Thu 08 Sep 2005 10:21:09a, Kate Connally wrote in

rec.food.cooking:

Quoted message said:

Quoted message said:

I copied this recipe from the web some years ago. I was going
to get my nephew to help me translate it as he studied Japanese
all through grade school. However, he never gets around to it
so I thought I'd give y'all a try. :-) Anyone know any Japanese?

It's odd that they had the translations for the title and the
ingredients but not for the directions. Anyway, here it is.
Just going by the title it sounds yummy.

Kate

JYAGAIMO NO SENGIRI NO AMAZU ZUKE
(Potato Cut into Fine Strips, Sweet Vinegar Soak)

Materials (zairyo):
A: jyagaimo dai 2 ko (potato big 2 pieces)
B: su 1/2 kaps (vinegar)
mizu kaps (water)
akatogarashi 1 pon (red pepper)
satou oosaji 2 pai (sugar of 2 tablespoon)
shio kosajo 1/2 pai (salt of 1/2 teaspoon)
usukuchi syoyu kosaji 1 pai (thin soy sauce of 1 teaspoon)

I have been ignoring this thread cause i have no ability with or
knowledge of the Japanese language, but to day my browser opened up on
this thread and upon reading it, it seems to me, given the ingredients
list, that it is probable that the potatoes are boiled in the water then
the rest of the ingredients mixed together to form a sauce and marinade
in which to toss the cut up potatoes & pepper. If the red pepper were
thinly sliced or diced, no cooking of it would be necessary.

I wonder if the 'mizu' might not be "miso" a kind of Japanese instant
soup mix? Which would make sense to me to boil both the potatoes and red
pepper in miso. All speculaton on my part.

I understand the Japanese love potatoes and one of my favourite omelette
recipes comes from a Japanese cooking show i once watched on t.v.

Boiled, cubed potatoes are lightly browned in butter then beaten eggs
poured over them to form an omelette. Any meats or spices one desires
may be added, green onions and garlic being what was demonstrated.

I was amazed at how much better the combination of potatoes and eggs
cooked together are, much better than being cooked and served
separately.
---
JL

Quoted message said:

Quoted message said:

Quoted message said:

Recipe (tsukuri kata):
(1) Horousei no bouru ka nabe ni B(zairyo) o irete, hini kakete

hito

Quoted message said:

Quoted message said:

nidachi (boil) sasemasu. Chomiryo ga toketara, hikara oroshite
samashimasu.

(2) Jyagaimo wa kawao muite, yasaisengiriki de sengiri nishi,

reisui ni

Quoted message said:

Quoted message said:

sarashimasu.

(3) Tapuri no netto de (2) no jyagaimo o yudemasu. Jyagaimo ga

toumei

Quoted message said:

Quoted message said:

ni naru teido ni hitonidachi sasete, zaru ni agemasu. Atsui

uchini (1)

Quoted message said:

Quoted message said:

ni tsukekomi, samashi masu.

(recipe=ryori: Ooba Hideko san)
(book=hon: kurashi to kenko kara sansyo)

2-3 jikan go ni taberareru sodesu. Niku ryori ni tsukeawase nimo

naru

Quoted message said:

Quoted message said:

sodesu. Kantan kenkouteki na tsukemono! Shio hikaeme oyaku ni

tateba

Quoted message said:

Quoted message said:

saiwai (yorokobi) desu.

I know nothing about Japanese, but I tried plugging in a couple of
paragraphs into an online translator with surprising results. The
translation was identical to the original text!

Weird, huh?

Yeah, I tried that, too. Spent all day trying to find
a translation engine that would translate from Roman characters.
They all seem to translate from Kanji characters. Finally
found one that translated from Romaji and it only translated
every 6th or 7th word! That was helpful. Not. :-)

Kate

On Fri, 09 Sep 2005 18:23:43 GMT, Joseph Littleshoes
<[email hidden]> wrote:

[...]

Quoted message said:

Quoted message said:

Quoted message said:

> JYAGAIMO NO SENGIRI NO AMAZU ZUKE
> (Potato Cut into Fine Strips, Sweet Vinegar Soak)
>
> Materials (zairyo):
> A: jyagaimo dai 2 ko (potato big 2 pieces)
> B: su 1/2 kaps (vinegar)
> mizu kaps (water)
> akatogarashi 1 pon (red pepper)
> satou oosaji 2 pai (sugar of 2 tablespoon)
> shio kosajo 1/2 pai (salt of 1/2 teaspoon)
> usukuchi syoyu kosaji 1 pai (thin soy sauce of 1 teaspoon)

[...]

Quoted message said:

I wonder if the 'mizu' might not be "miso" a kind of Japanese instant
soup mix?

mizu is water, miso is instant soup mix, misu is miss.

--
Please excuse my spelling as I suffer from agraphia. See
http://dformosa.zeta.org.au/~dformosa/Spelling.html to find out more.
Free the Memes.

On Sat, 10 Sep 2005 16:35:05 GMT, "David Formosa (aka ? the

Platypus) said:

Quoted message said:

I wonder if the 'mizu' might not be "miso" a kind of Japanese instant
soup mix?

mizu is water, miso is instant soup mix, misu is miss.

Miso is a kind of soup. That it can also be found in an instant
variety doesn't make it automatically an 'instant soup mix'.

--
Craig

Craig Welch said:

On Sat, 10 Sep 2005 16:35:05 GMT, "David Formosa (aka ? the

Platypus) said:

Quoted message said:

I wonder if the 'mizu' might not be "miso" a kind of Japanese instant
soup mix?

mizu is water, miso is instant soup mix, misu is miss.

Miso is a kind of soup. That it can also be found in an instant
variety doesn't make it automatically an 'instant soup mix'.

Miso shiru is soup with miso. Miso is fermented soybean paste.

Mite
http://www.shopncook.com

Mite said:

Kate Connally said:

Thanks! That's great! I thought about trying to figure
out what to do just by looking at the ingredients. I never
would have guessed about boiling the dressing ingredients.
It might still have been good but this is better. I'll have
to try it soon. I've had it sitting around for over 5 years!
;-)

Kate

Kate,

I think personally that boiling the dressing is an heresy. The rice
vinegar will loose its quality if you let it boil. I would just heat it
enough to dissolve the sugar.

Well, I wasn't going to boil it for a long time, just bring it
to a boil. Like the sauce you make for sushi. It's a very
light syrup of vinegar and sugar, it's just brought to a boil
to dissolve the sugar.

Kate

Mite said:

Kate Connally said:

Thanks! That's great! I thought about trying to figure
out what to do just by looking at the ingredients. I never
would have guessed about boiling the dressing ingredients.
It might still have been good but this is better. I'll have
to try it soon. I've had it sitting around for over 5 years!
;-)

Kate

Kate,

I think personally that boiling the dressing is an heresy. The rice
vinegar will loose its quality if you let it boil. I would just heat it
enough to dissolve the sugar.

Well, I wasn't going to boil it for a long time, just bring it
to a boil. Like the sauce you make for sushi. It's a very
light syrup of vinegar and sugar, it's just brought to a boil
to dissolve the sugar.

Kate

Kate Connally said:

Well, I wasn't going to boil it for a long time, just bring it
to a boil. Like the sauce you make for sushi. It's a very
light syrup of vinegar and sugar, it's just brought to a boil
to dissolve the sugar.

Sushi vinegar should not be allowed to boil either! Heat it over low to
middle heat just enough to dissolve the sugar and salt, then remove
from heat and cool it as fast as possible. If you make a whole bottle,
you can pour it back in the original bottle of rice vinegar, close it
and cool it at once in cold water to preserve the flavor of the
vinegar.

Mite
http://www.shopncook.com