日本拉面改良的历史(下)
日期:2022-09-08 16:03

(单词翻译:单击)

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It was also around this time that the basic meal started to get complicated.

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也是在这时,拉面开始变得多样起来%f!SxsZepaA2*vot(

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Different parts of the country began developing or spreading their own styles of ramen.

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日本的不同地区开始创新或宣传带有当地风格的拉面p~2o7O3&DAQo0BD[0]

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Fukuoka, which sits at the center of Japan's pork industry, became famous for its tonkotsu.

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福冈位于日本猪肉行业的中心,因其豚骨拉面(tonkotsu)而闻名(6I.FK&](g~T

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Not to be confused with the Japanese pork cutlet tonkatsu, tonkotsu is a cloudy stock made by simmering pig bones for up to 12 hours - sometimes even longer.

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不要与日本的炸猪排(tonkatsu)混淆,豚骨拉面是一种混浊的汤汁,它是将猪骨炖12小时——有时甚至更长时间——制成的GU%Mp*z@n77wHKn

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This breaks down the fat, marrow, and minerals inside the bones to create a broth that's unctuous and opaque.

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这种做法能分解骨骼中的脂肪、骨髓和矿物质,产生一种富含油脂且不透明的肉汤BGFG6F3Pr-EHUe4g(

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Other areas are better known for their tare than their broth.

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其他地区更出名的则是他们的调味料#dVi|.p4v&NTD6f.MkE

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Tare is the seasoning that's ladled into the bottom of ramen bowls before the other ingredients are added, and in many cases, it's the main source of salt in the dish.

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Tare是一种调味料,在加入其他配料之前被浇在拉面碗的底部,在许多情况下,它是菜肴中盐的主要来源[&IuujJyzymjL;BI

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The miso in miso ramen is an example of tare.

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味增拉面中的味增就是例子之一~LtNf38ki7&CLBtx1Y!j

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Chefs in Northern Hokkaido first had the idea to add fermented soybean paste to ramen as a hearty, savory antidote to the region's cold winters.

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北海道北部的厨师最早产生了在拉面中加入发酵豆酱的想法,作为该地区寒冷冬季的一剂美味解毒剂fTVB_nzt^xax~

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But the earliest use of tare can be traced back to those first bowls of ramen served at the turn of the 20th century.

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但使用tare的记录最早可以追溯到20世纪初的第一碗拉面M@^&1]TDDa&[aLSt(*

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In an effort to make Chinese lamian feel more Japanese, cooks seasoned their noodle soup with soy sauce - something that actually originated in China before making its way to Japan, but that's for another video.

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为了让中国拉面更具日本风格,厨师们用酱油给面汤调味——酱油实际上起源于中国,后来才进入日本,但这是另一个视频的内容Kp-*ZoTdz8

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No matter the style of ramen, it almost always comes with toppings - seaweed, eggs, bean sprouts, corn, green onions, preserved bamboo shoots, and braised pork being some of the most common options.

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无论拉面是什么风格,它大部分情况下都有配料——海藻、鸡蛋、豆芽、玉米、大葱、笋干和叉烧是最常见的选择dTV.GW[gftq3kAN_%C~&

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But while many Americans consume those ingredients in other dishes, ramen may be the only place they encounter the fish cake known as narutomaki.

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许多美国人在其他菜肴中也会食用这些配料,但拉面可能是他们唯一能吃到被称为“鸣门卷”的鱼饼的料理7![&7K.GR_

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If you don't recognize the name, you may know it as that white disc with the pink swirl in the center.

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如果你不认识这个名字,你可能知道它是那个中间有粉色漩涡的白色圆盘rOS(qJ5G+uJd^c7PP

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Narutomaki, or naruto for short, actually predates modern ramen.

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鸣门卷(Narutomaki),或简称naruto,它的出现实际上早于现代拉面CS+kIZq9Z&~SG8mf=NY

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It was first made in the 19th century by shaping pureed whitefish into a loaf and cutting it into slices.

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它最早是在19世纪制作的,方法是将白鱼泥做成一条面包的形状,然后把它切成片aSuT&f&_%BZn0THSz*!e

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The pink swirl in the middle is made from food coloring, and it's inspired by the whirlpools of Japan's Naruto Strait, hence the name.

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中间的粉色漩涡是由食用色素制成的,灵感来自日本鸣门海峡的漩涡,因此得名H&gO0vKXaJ(#+HP0u

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Today the swirl has a more modern connotation, with the word naruto used as slang for the @ symbol.

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今天,漩涡有了更现代的含义,鸣门卷这个词被用作@符号的俚语+^og=;XOwLvLl_y

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By the 1980s, ramen was a cultural phenomenon in Japan.

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到了20世纪80年代,拉面在日本已经成为一种文化现象HI(9l.Sa@LRyV3;

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Unlike other Japanese dishes that were tied to centuries of tradition, young chefs were free to experiment with ramen and elevate it to something beyond its blue-collar roots.

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与其他有几百年传统的日本菜肴不同,年轻的厨师可以自由地制作拉面,并将其提升到全新的等级,而不仅仅只服务于蓝领阶层(l^#jJxQb#hxWQ)k

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But it would still take a couple decades for the dish to gain widespread respect in the U.S.

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但这道料理经过了几十年的时间才在美国获得广泛尊重YsAX1KGMi-n

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Restaurant mogul David Chang is often given credit for helping Americans see ramen as something more than a quick, dirt-cheap meal.

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美国人如今不再将拉面视为一种快捷、廉价的食物,而这都要归功于餐饮业大亨张大卫__9dX_xnq4ya

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He opened Momofuku Noodle Bar in New York City back in 2004, named, in part, for the instant noodle innovator.

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早在2004年,他就在纽约市开了一家名为Momofuku Noodle Bar的公司,这个名字在一定程度上是以方便面创造者的名字命名的^&_V77zzHcz9

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A few years later, the Japanese ramen chain Ippudo opened its first location in the states.

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几年后,日本拉面连锁店Ippudo在美国开设了第一家门店2rNpLGhUU=N8i-bQ5

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And soon, ramen may well rival sushi for the title of Japan's most beloved culinary export.

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很快,拉面可能会与寿司竞争,成为日本最受欢迎的出口美食产品C]pd,wMx-Z&3y(

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One of the cool things about the history of ramen is that it's still evolving.

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拉面历史中最酷的事实是,它仍然在不断发展3d=IvQiqjpIeB

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Mark Hoshi documents some of this evolution on his website, Ramen Culture.

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星马克在他的网站“拉面文化”上记录了一些发展过程j(Rae%9KwFEb

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Hoshi spent two of his years in Tokyo working at a ramen shop, often working 90 hour weeks, but he embraces ramen worldwide.

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星在东京期间用两年的时间在一家拉面店工作,通常每周工作90个小时,但他也了解世界各地的拉面HKg[Mu&aZCs7W

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In that spirit, we asked him to explain some differences between the culture of ramen in Japan versus here in the United States.

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因此,我们请他解释一下日本拉面文化与美国拉面文化的一些不同之处O[0#0,BjclsXS*i%g

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So one difference between ramen culture in Japan and in America is the average time someone eats their ramen.

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日本拉面文化和美国拉面文化的一个不同之处在于人们吃拉面的平均时间uwQ|!C8H-zNQ9iHi3R

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So in Japan the average time is about twelve to fifteen minutes.

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在日本,平均时间大约是12到15分钟D]tZj7y8oin5

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In the U.S., it's about 40 minutes.

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在美国大约是40分钟UUJBcQ.87NYe&mx(

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In America, you wanna socialize, you wanna talk about how your day went, have a little sake, In Japan they consider ramen as fast food.

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美国人吃拉面是一个社交的环节,人们会谈论一天过得怎么样,喝点清酒,但在日本,人们认为拉面是快餐Os%;955GbtYyxr99[KkH

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Get your bowl of ramen, and get going with your day.

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拿到你的拉面,然后开始你的一天sNd7@1tf(m#h8!pb

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In Japan they don't do any take out ramen.

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日本拉面不提供外卖^meKVM]%U@v=q=n-0uX

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The chef understands that the noodles will go bad by the time they eat it at home.

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厨师知道外卖到家的时候拉面就已经坏了X+,1Xg8EFjq

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In the United States, takeout is the norm.

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而在美国,外卖是常态FE]h7#2!MwW_s

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So noodle manufacturers made noodles that will last until it gets home.

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因此,面条制造商生产的面条可供食用的时间更长*BuKL9DJ9gZfUly1M-FE

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U.S. manufacturers might add a little bit of gluten or egg whites to keep it from going soggy.

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美国制造商可能会在面条里加入一点面筋或蛋白来防止它吸水过多Modt[K6#_6Q

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So a perfect noodle in Japan might be different than what it would be in America.

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因此,在日本,完美的拉面可能会与美国不同zg-HTEQ[j&KFk

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Another difference between Japan and America is how you pay for your ramen.

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日本和美国拉面文化的另一个不同之处在于拉面的付款方式8f7MrS[F3~68J;dg

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In Japan they tend to have ticket machines called"kenbaiki".

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在日本,售票机往往被称为“kenbaiki”Nxla7Z!|.NHE(

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You're able to select your ramen, even order beer with it, pay, usually in cash - once the ticket comes out, you hand that ticket to the chef.

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你可以选择你的拉面,甚至可以用它点啤酒,如何支付,通常是现金支付——一旦买到票,你就把票递给厨师M4fev(5[]^=

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In the United States, you'll have a waiter, most likely, and you'll be able to pay with cash or credit card.

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在美国,很可能是和服务员点单,你可以用现金或信用卡付款v_cLjZ,F[6kR3jkKY9Tq

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You'll also need to tip in America.

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在美国,你还需要给小费(EHXJyOuuNZ

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Even though the ramen might be different in Japan and America, there's always great ramen.

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尽管日本和美国的拉面可能不同,但两国都有很棒的拉面ZrGFq2vvm4xGo

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If you wanna learn more about ramen, check out Ramen Culture on Instagram, @ramen_culture.

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如果你想了解更多关于拉面的信息,可以在Instagram上的@ramen_culture查看更多有关拉面的文化kxQKJF68jOF*.)AYcg7T

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Huge thanks to Mark for taking the time to share his thoughts with us.

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非常感谢马克抽出时间与我们分享他的想法wV8!,bfEzdZ&%pvqv

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If you have a question about the history or science of food, write it down in the comments.

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如果你对食物的历史或原理有什么疑问,请在评论区留言J1.w.(*Y25%V~gx

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We'll choose one question to research and answer in the next episode.

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我们将选择一个问题在下一期节目中进行研究和回答,v,e)ysOkc-QCq03q9z

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That's coming out March 25th.

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下一期视频将于3月25日发布;m4.q(V769-4D

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Until then, just remdember, don't slurp your noodles...

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在那之前,要记住,不要吸溜吸溜地大声吃面条……

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Or do...

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或者是,要这样做……

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You know it's actually kind of an interesting cultural.

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这实际上是一种有趣的文化现象itrK,LX+igjriJAR)y-+

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