Joserie先生がマグロの数え方について教えてくれました
Hello this is teacher Yuki, I want to share some trivia with you
| みなさん日本語のマグロの数え方は形によって違うことをご存知でしょうか？泳いでいるときは1匹、釣りあげると1本、市場で切り分けると1丁となり、さらに切り分けたものが一塊、スーパーに並んでいる状態が一冊、口に入る大きさを一切れと言います。 |
| Do you know that in Japan the counting system of Tuna is diffrent depending on how the fish is presented . Like for example, alive fish which means the one that it’s still in the sea we call that “ippiki” and the one which is already been caught is called “ippon”.,Now, after the cutting of the head of the fish and its body is divided into two or four parts we call that “Iccho”.. When the fish is sliced we call it HItokoro”.And if the fish is ready to be served to the customers we call that “Hitosaku”. . and “Hitokire” is the name when the fish is reay to be eaten and we also call that as sashimi. |
I’ve never ever thought that the process of making sashimi could be this hard and complicated not to mention the variations of names depending on how the fish is being presented.Like for example in the Philippines, we count all the things started in number one but in Japan it’s not. It depends on the thing that’s being counted. Like instead of ichi, Japanese call it ippiki if they’re counting a fish or animals.. It’s really confusing . I’m just wondering how the Japanese survived with it. No wonder why “sashimi” is expensive not only in Japan and Philippines but I guess around the globe. .. “Sashimi” is a very delicious and widely known cuisine in the whole world.
