Yokoso! Japan - 通訳ガイド的日本再発見

海外から日本に来る外国人観光客の方々に、通訳ガイドの視点から、日本の良さを伝えたい…日頃見慣れた風景もあらためて見れば新鮮に映る、そんな視点で日本を再発見し、通訳ガイドの方もすぐ活用できるように、英語で紹介します。

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ホイサムジャイ

Author:ホイサムジャイ
放浪癖あり(笑)。好きなTV番組は「モヤモヤさまぁ~ず」「ちい散歩」「タモリ倶楽部」「ぶらり途中下車の旅」などなど。。。良く言えば「自由人」、悪く言えば「鉄砲玉」(←出たら戻って来んのかい!)

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上記の広告は1ヶ月以上更新のないブログに表示されています。
新しい記事を書く事で広告が消せます。

え~、ハワイ編が長くてすみません m(_ _)m
海外から客観的に日本を見ることで、比較文化論的なアプローチもできるかな~なんて思いまして^^

さて、本日は・・・

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先日のブログ記事「合格祈願もろもろ神頼みの回」(←何じゃそりゃ・笑)で、建物のみ登場いたしました。
実はココ、「ハワイ出雲大社」。
あの後数名の方に「あれ?ハワイ行ったんですか~?お土産は!?」と鋭くツッコまれたんです。

日本の出雲大社は、もはや通訳ガイドの方なら必須の場所ですが、ここハワイにも出雲大社があるんですね~w(゜o゜)w

では鳥居をくぐってと。。。

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おおぉっ!なかなか立派じゃぁないですか~^^

さてこの「ハワイ出雲大社」の由来ですが・・・初めて日本からハワイへの移民が始まったのが1868年。1885年にはハワイ王国からの依頼でハワイ政府と日本政府との間に条約が結ばれ、日本からハワイへ移民が送り出されることになりました。この政府間の条約によってハワイに働きに行った日本人移民の人たちを「官約移民」と言ったそうです。

で、出稼ぎで訪れていた人たちの中から、定住する人が増え、1906年の夏に、大国主命を祀るハワイ出雲大社がホノルルに建立されました。島根県の出雲大社の分社として、広島県出身の宮王勝良さんが初代の宮司となり、翌年の1907年に社殿ができると、日本の文化や信仰を続けられる場所として、多くの日系移民の人たちの心の拠り所となったそうです。

しかしながら、第2次世界大戦により宗教法人活動の停止、法人財産の没収、神職の身柄を拘束されるなど、活動を停止されたまま終戦を迎えることになり、終戦後、収容所生活を送っていた2代目宮王重丸宮司さんにより、神社財産返還提訴が行われ勝訴、1968年12月に現在の社殿が移築再建されました。

2006年には「鎮座100周年祭」が賑々しく奉祝され、今もハワイに住む日系人の人たちをはじめ、多くのローカルの人たちと共に、初詣、祭典、年中行事などの活動が毎年行われています。

・・・おや?このままではいつものトーンと違いますね(笑)
では、ネタばらしとまいりましょう!

実はこの「ハワイ出雲大社」、一部マニアの間では大変有名な場所でございます。
それは、「モヤモヤさまぁ~ず2」!

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ハワイの大ファンのさまぁ~ずのお2人が、自分のバラエティ番組の中で、たまに「海外編」を行うんですが、ハワイの回では必ず登場する「名所」なんです\(^o^)/
ある意味、私にとっては「聖地」ですねっ(笑)

で、ハワイ出雲大社さんもちゃっかり便乗していますっ!

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・・・ビミョーに俗っぽい。。。(T-T)

そんなわけで、本日は当然「出雲大社」デス。

Izumo-taisha is one of the most ancient and important Shinto shrines in Japan. No record gives the date of establishment. Located in Izumo, Shimane Prefecture, it is home to two major festivals. It is dedicated to the god Ookuninushi (Ookuninushi-no-mikoto), famous as the Shinto deity of marriage.

According to the two oldest chronicles of Japan, the Kojiki and Nihon Shoki, when Ninigi-no-Mikoto, grandson of the Sun Goddess Amaterasu, descended from the heavens, the god Ookuninushi granted his country to Ninigi-no-Mikoto. Amaterasu was much pleased by this action and she presented Izumo-taisha to Ookuninushi.

At one time, the Japanese islands were controlled from Izumo, according to Shinto myths. Izumo, known as the realm of gods or the land of myths, is Izumo-taisha's province. Its main structure was originally constructed to glorify the great achievement of Ookuninushi, considered the creator of Japan. Ookuninushi was devoted to the building of the nation, in which he shared many joys and sorrows with the ancestors of the land. In addition to being the savior, Ookuninushi is considered the guardian god and god of happiness, as well as the god who establishes good relationships.

According to the Nihon Shoki, the sun goddess Amaterasu said, "From now on, my descendants shall administer the affairs of state. You shall cast a spell of establishing good relationship over people to lead them a happy life. I will build your residence with colossal columns and thick and broad planks in the same architectural style as mine and name it Amenohisu-no-miya." The other gods were gathered and ordered by Amaterasu to build the grand palace at the foot of Mt. Uga.

There is no knowledge of exactly when Izumo-taisha was built, but a record compiled around 950 (Heian period) describes the shrine as the highest building, reaching approximately 48 meters, which exceeds in height the 45 meter-tall temple that enshrined the Great Image of Buddha, Toudai-ji. This was due to early Shinto cosmology, when the people believed the gods (kami) were above the human world and belonged to the most extraordinary and majestic parts of nature. Therefore, Izumo-taisha could have been an attempt to create a place for the kami that would be above humans.

According to Kojiki, the legendary stories of old Japan, and Nihon Shoki, the chronicles of old Japan, Izumo-taisha was considered the largest wooden structure in Japan when it was originally constructed. Before being known as Izumo Ooyashiro or Izumo-taisha, the shrine was known as Okami-no-miya in Izumo, Itsukashinokami-no-miya, Kizuki-no-Oyashiro, Kizuki-no-miya, or Iwakumanoso-no-miya.

During the Kamakura era, around 1200, the main structure was reduced in size. Then in 1744, the shrine was reconstructed to the present size of 24 meters high and 11 meters square at its base.

In the 18th and 19th centuries, as travel became more common in Japan, the shrine became a central place of pilgrimage.

Since the shrine spirit was settled in the inner shrine in 1744, it has been relocated three times for renovation of the inner shrine, using a traditional ceremony. The relocations took place in 1809, 1881, and 1953.

From 1871 through 1946, the Izumo-taisha was officially designated one of the Kanpei-taisha (官幣大社), meaning that it stood in the first rank of government supported shrines.

In April 2008, the spirit was moved to temporary housing in the front shrine of Izumo-taisha in preparation for the Heisei-era renovations. Izumo-taisha's inner shrine was opened to the public for the first time in 60 years in the summer of 2008.

・・・と、こんな感じでしょうか。

本家「出雲大社」は、縁結びの神様として特に有名ですが、この「ハワイ出雲大社」も同様のご利益があるそうですね~。

ぜひ、ご夫婦や恋人同士で行ってみてください。。。もちろん募集中の方なら、なおさらです。
そして、パートナーが見つかったら、あるいはそばにいるパートナーに、こう想いを伝えましょう!

・・・いづも(出雲)一緒にいてほしい(*^o^*) (←こんなダジャレもいいでしょ?・笑)

さて、やっとワイキキに戻ってきたかと思えば・・・
その足ですぐに名跡エリアへ。。。(←ホント、アクティブっすね^^)

やってきたのは、ハワイ市庁舎。

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おおぉっ、立派ですね~。風格がありますっ!
・・・上の方の円盤(笑)は何でしょかね?

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1959年ハワイ州誕生。。。ってことは、今年はちょうど、50周年なんですねっ w(゜0゜)w
こりゃまた、何てタイミングのいい!

ふと見ると、議員さんらしき人たちがどんどん入っていきますね~

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・・・え?この先はダメ?そりゃそうですよね(T-T)
仕方ありません。では昔の執務所(?)に行くとしましょう!

というわけで、ハワイ王朝のあった「イオラニ宮殿」です。
まずは紋章のかかった門をくぐります^^

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カッコいいっす(嬉)
・・・おおぉっ、見えてきましたっ!

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あいにく中の見学はできませんでした(予約制だそうです)が、やっぱり風格を感じますね~(^o^)/

・・・おや、道をはさんだ向こう側には、何となく知ってるあの方の像が!

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「かめはめ波」(←ドラゴンボールかっ!)・・・もとい、「カメハメハ大王」さんです^^
こりゃどーも、はじめまして m(_ _)m

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・・・と、ココでワンポイント。
実はこの「カメハメハ像」、ご本人ではないそうで。。。(←上野の回のブログ記事で、西郷さんの銅像をいじって以来ですが・・・またかいっ!)

ご本人はお顔に自信がなかったそうで、銅像を作ることになった際、イケメンの甥っ子をモデルに作らせたそうです(笑)

・・・え~、ちょっとこの空気を変えましょ!

さて、このハワイに、王朝時代の女王が創作した有名な「お土産」があるんです。
何だかご存知でしょうか?

それは、「ハワイアン・ジュエリー」。

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ハワイアンジュエリーの歴史の始まりは、1887年に女王リリウオカラニさん(ハワイ王朝最後の女王)がイギリスを訪問した際、ヴィクトリア女王さんからの贈り物としてゴールドに黒のエナメルで名前が彫られたブレスレットを頂きました。

この美しさに魅了されたリリウオカラニさんは、ハワイに戻った後、職人を集め同じ趣向のジュエリーの創作を命じたそうです。そしてこの職人達は、イギリスからのプレゼントのブレスレットの原型を保ちつつ、ハワイ独自の文様を刻み込むなど、独自に発展させていきました。

その後、リリオウカラニさんは、お世話になった方に「アロハオエ」(あなたに愛を送ります)と掘り込まれたバングルを贈りました。ちなみに送られた方は学校の校長先生だったのです。この一件以来、ジュエリーに文字を入れるというハワイアンジュエリーが生徒たちから世間へと広まったと言われています。

現在でもハワイアンジュエリーは「代々受け継がれるもの」として親から子へ引き継がれ、大切な方への贈り物として多くの人々に愛されています。また、ハワイの人は必ずと言っていいほどハワイアンジュエリーを身に着けているそうなんです。

ではこのあたりで、いつものやつを。
本日はこのハワイアンジュエリーにも用いられ、日本でも専門の職人さんがいる技術「彫金」(Chasing / Metal Engraving)と「打ち出し」(Bossing / Repoussé) について。

Repoussé or repoussage is a metalworking technique in which a malleable metal is ornamented or shaped by hammering from the reverse side. There are few techniques that offer such diversity of expression while still being relatively economical. Chasing is the opposite technique to repoussé, and the two are used in conjunction to create a finished piece. It is also known as embossing.

While repoussé is used to work on the reverse of the metal to form a raised design on the front, chasing is used to refine the design on the front of the work by sinking the metal. The term chasing is derived from the noun "chase", which refers to a groove, furrow, channel or indentation. The adjectival form is "chased work".

The techniques of repoussé and chasing utilise the plasticity of metal, forming shapes by degrees. There is no loss of metal in the process, as it is stretched locally and the surface remains continuous. The process is relatively slow, but a maximum of form is achieved, with one continuous surface of sheet metal of essentially the same thickness. Direct contact of the tools used is usually visible in the result, a condition not always apparent in other techniques, where all evidence of the working method is eliminated.

・・・と、こんな感じですね。

それにしても「彫金師」の方々の技術って、スゴイですね~。
一流の職人さんになると、稼ぎも相当になるそうです。

気になったので、聞いてみましょ^^
「そんなに稼いだお金は、どうするんですか?」

「ええ、とりあえず、貯金(彫金)します。。。」(笑)

え~、しばらくご無沙汰しておりました m(_ _)m
本日よりまた、ブログ再開でございますぅ!

やってきたのは、オアフ島一の絶景「ダイヤモンド・ヘッド」。
ココから見下ろすワイキキ・ビーチの景色もまた、格別でございます。

・・・で、まずはダイヤモンド・ヘッドの外観から^^

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何しろ、出発が朝早いのなんのって。。。ね、眠いっすzzZ
あぁ。。。あの尖がったトコに登るんですね(T-T)

まあ、途中まではバスで行けるので・・・・





で、「ダイヤモンド・ヘッド登頂口」からは、当然、歩きデス(`з')。

どうにか、頂上に到着。。。すると!

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おおぉぉっつ!絶景ですぅ \(^0^)/

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空の「青」と、海の「碧」のコントラストが、素晴らしいっスね~。

で、このダイヤモンド・ヘッド、火山の噴火によってできたクレーターだそうです。
その形から、かつてはハワイの人々に「カツオの額」とも「マグロの眉」(←イヤやこんな名前っ!・笑)とも呼ばれていたんですが、19世紀前半、イギリス人の船員さんが山肌に方解石という鉱石(ちょっと水晶みたいにキラキラしている)の結晶を見つけ、それをダイヤモンドと勘違いしたところから、現在の名前になったそうなんです・・・よかったね~^^

さてそろそろ、いつものヤツを。
本日はオアフ島の象徴である「ダイヤモンド・ヘッド」に敬意を表して、日本の象徴「富士山」でまいります!

Mount Fuji is the highest mountain in Japan at 3,776 m (12,388 ft). Along with Mount Tate and Mount Haku, it is one of Japan's "Three Holy Mountains" (三霊山 Sanreizan). An active volcano that last erupted in 1707–08, Mount Fuji straddles the boundary of Shizuoka and Yamanashi prefectures just west of Tokyo, from which it can be seen on a clear day. It is located near the Pacific coast of central Honshuu. Three small cities surround it: Gotemba (south), Fujiyoshida (north) and Fujinomiya (southwest). Mount Fuji's exceptionally symmetrical cone is a well-known symbol of Japan and it is frequently depicted in art and photographs, as well as visited by sightseers and climbers.

・・・と、こんな感じでしょうか。

では続きまして、外国の方によく聞かれる「富士登山の方法」についても、いってみましょう。

The most popular period for people to hike up Mt. Fuji is from 1 July to 27 August, while huts and other facilities are operating. Buses to the fifth station start running on 1 July. Some climb the mountain at night in order to be in a position at or near the summit when the sun rises.

There are four major routes from the fifth station to the summit with an additional four routes from the foot of the mountain. The major routes from the fifth station are (clockwise) the Kawaguchiko, Subashiri, Gotemba, and Fujinomiya routes. The routes from the foot of the mountain are the Shojiko, Yoshida, Suyama, and Murayama routes. The stations on different routes are at different elevations. The highest fifth station is located at Fujinomiya, followed by Kawaguchi, Subashiri, and Gotemba.

Even though it is only the second highest fifth stations, the Kawaguchiko route is the most popular route because of its large parking area and many large mountain huts where a climber can rest or stay. During the summer season, most Mount Fuji climbing tour buses arrive there. The next popular is the Fujinomiya route which has the highest fifth station, followed by Subashiri and Gotemba.

Even though most climbers do not climb the Subashiri and Gotemba routes, many descend these because of their ash-covered paths. From the seventh station to near the fifth station, one could run down these ash-covered paths in approximately 30 minutes. Besides these routes, there are tractor routes along the climbing routes. These tractor routes are used to bring food and other materials to huts on the mountain. Because the tractors usually take up most of the width of these path and they tend to push large rocks from the side of the path, the tractor paths are off-limits to the climbers on sections that are not merged with the climbing or descending paths. Nevertheless, one can sometimes see people riding mountain bikes along the tractor routes down from the summit. This is particularly risky, as it becomes difficult to control speed and may send some rocks rolling along the side of the path, which may hit other people.

The four routes from the foot of the mountain offer historical sites. The Murayama is the oldest Mount Fuji route and the Yoshida route still has many old shrines, teahouses, and huts along its path. These routes are gaining popularity recently and are being restored, but climbing from the foot of the mountain is still relatively uncommon. Also, bears have been sighted along the Yoshida route.

An estimated 200,000 people climb Mount Fuji every year, 30% of whom are foreigners. The ascent from the new fifth station can take anywhere between three and eight hours while the descent can take from two to five hours. The hike from the foot of the mountain is divided into 10 stations, and there are paved roads up to the fifth station, which is about 2,300 meters above sea level. Huts at and above the fifth stations are usually manned during the climbing season, but huts below fifth stations are not usually manned for climbers. The number of open huts on routes are proportional to the number of climbers - Kawaguchiko has the most while Gotemba has the least. The huts along the Gotemba route also tend to start later and close earlier than those at the Kawaguchiko route. Also, because Mount Fuji is designated as a national park, it is illegal to tent above the fifth station.

There are eight peaks around the crater at the summit. The highest point in Japan is where the Mount Fuji Radar System used to be. Climbers are able to visit each of these peaks.

The most popular period for people to hike up Mt. Fuji is from 1 July to 27 August, while huts and other facilities are operating. Buses to the fifth station start running on 1 July. Some climb the mountain at night in order to be in a position at or near the summit when the sun rises.

There are four major routes from the fifth station to the summit with an additional four routes from the foot of the mountain. The major routes from the fifth station are (clockwise) the Kawaguchiko, Subashiri, Gotemba, and Fujinomiya routes. The routes from the foot of the mountain are the Shojiko, Yoshida, Suyama, and Murayama routes. The stations on different routes are at different elevations. The highest fifth station is located at Fujinomiya, followed by Kawaguchi, Subashiri, and Gotemba.

Even though it is only the second highest fifth stations, the Kawaguchiko route is the most popular route because of its large parking area and many large mountain huts where a climber can rest or stay. During the summer season, most Mount Fuji climbing tour buses arrive there. The next popular is the Fujinomiya route which has the highest fifth station, followed by Subashiri and Gotemba.

Even though most climbers do not climb the Subashiri and Gotemba routes, many descend these because of their ash-covered paths. From the seventh station to near the fifth station, one could run down these ash-covered paths in approximately 30 minutes. Besides these routes, there are tractor routes along the climbing routes. These tractor routes are used to bring food and other materials to huts on the mountain. Because the tractors usually take up most of the width of these path and they tend to push large rocks from the side of the path, the tractor paths are off-limits to the climbers on sections that are not merged with the climbing or descending paths. Nevertheless, one can sometimes see people riding mountain bikes along the tractor routes down from the summit. This is particularly risky, as it becomes difficult to control speed and may send some rocks rolling along the side of the path, which may hit other people.

The four routes from the foot of the mountain offer historical sites. The Murayama is the oldest Mount Fuji route and the Yoshida route still has many old shrines, teahouses, and huts along its path. These routes are gaining popularity recently and are being restored, but climbing from the foot of the mountain is still relatively uncommon. Also, bears have been sighted along the Yoshida route.

An estimated 200,000 people climb Mount Fuji every year, 30% of whom are foreigners. The ascent from the new fifth station can take anywhere between three and eight hours while the descent can take from two to five hours. The hike from the foot of the mountain is divided into 10 stations, and there are paved roads up to the fifth station, which is about 2,300 meters above sea level. Huts at and above the fifth stations are usually manned during the climbing season, but huts below fifth stations are not usually manned for climbers. The number of open huts on routes are proportional to the number of climbers - Kawaguchiko has the most while Gotemba has the least. The huts along the Gotemba route also tend to start later and close earlier than those at the Kawaguchiko route. Also, because Mount Fuji is designated as a national park, it is illegal to tent above the fifth station.

There are eight peaks around the crater at the summit. The highest point in Japan is where the Mount Fuji Radar System used to be. Climbers are able to visit each of these peaks.

・・・という感じですね。

そう、ダイヤモンド・ヘッドも富士山の噴火口も、共に火山の噴火によってできた「クレーター」(Crater)という表現で、通訳ガイドさんたちは説明をしていらっしゃいます。。。

・・・で、お客様に確認作業。
「こんな説明で、わかってクレーター?」(笑)

日本はすでに、秋の気配が漂っていますが、ここハワイはといえば「常夏」!
本日はノスタルジー(←ちなみに私はノスタル爺・・・って、コレも以前のブログ記事のオチで使っとるやん!・笑)を感じるハワイを紹介してみたいと思います。

やってきたのは、「ハレイワ・タウン」。
ノースショアに集うサーファー達が愛する、古き良き町並みが残っているんです^^

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・・・イイですね~(嬉)。50's や 60's の香りがイッパイしますぅ!

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この辺はTシャツとかグッズが、ワイキキビーチあたりのお店と比べても、1~2割安く買えるんですっ!では早速「North Shore」のロゴ入りのものを探しましょ^^

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で、結構アートなものも多いんですっ w(゜o゜)w

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いいっスね~。
民家も何となくステキですぅ。。。

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さて、買い物が済んだところで、ココの名物「Shaved Ice」を^^
有名店の「マツモト」さんはかなり混み合っていたので、「アオキ」さんにしましょう!

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ハワイのカキ氷は、日本のとはちょっと感じが違います。
・・・百聞は一見にしかず、といいますので、コチラをどうぞ。

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・・・そう、虹色のシロップがけなんですっ!
原理は簡単で、ストロベリーシロップの赤にブルーハワイシロップの青を重ねて「紫」を作ったり、青+黄(パイナップルシロップ)で「緑」などなど。。。

そもそも、ハワイ州は別名「Rainbow State」と呼ばれていますので、この色合いがホントに似合いますねっ!

では、食している間に、いつものやつを。
本日はもちろん、平成21年の通訳案内士国家試験にも出題された「カキ氷」(Shaved Ice)です^^

Kakigori is a Japanese dessert made from shaved ice flavored with syrup.
Ancient Japanese literature from the Heian period (794 to 1185) talks about snow cones made by hand with a ice carving device. The first mechanical snow cone-making machine in Japan was patented by Mr. Murakami in 1887.

Popular flavors include: strawberry, cherry, lemon, green tea, grape, melon, "blue-Hawaii" sweet plum, and colorless syrup. Some shops provide colorful varieties by using two or more different syrups. To sweeten Kakigori, condensed milk is often poured on top of it. It is nearly identical to a snow cone but can have a slightly rougher consistency and a spoon is almost always used. The traditional way of making kakigori involves using a hand cranked machine to spin a block of ice over an ice shaving blade. However, electric ice shavers are most often used, though street vendors can still be seen hand-shaving ice blocks in the summer.

In addition to the streets, kakigori is also sold in festivals, convenience stores, coffee shops, and restaurants. During the hot summer months, kakigori is sold virtually everywhere in Japan. Some coffee shops serve it with ice cream and sweet bean paste. Convenience stores may also sell it already flavored and packaged similar to ice cream.

・・・と、こんな感じでしょうか。

ちなみに東南アジアの国々では、ご存知の通り、色んなバリエーションが存在します。
ではそのあたりも説明してみましょうね^^

In other countries in East Asia, similar varieties can be seen.

Halo halo
Filipino shaved ice topped with sweetened beans, nata de coco and ice cream. "Halo-Halo" literally means "mix-mix" in the Tagalog language. Some shops in Japan also sell these sweets.

Bingsu
Korean shaved ice. The most popular kind is patbingsu. It is topped with sweetened red beans, canned fruits, and soybean powder. Many other varieties can be found throughout the country.

Baobing(刨冰) in Mandarin Pinyin or Chhoah-peng(剉冰) in Taiwanese POJ
Taiwanese shaved ice. There are many varieties in Taiwan. Some of them are topped with fresh fruits, fruits syrup and condensed milk. Some of them are topped with sweetened beans, glutinous rice balls and brown sugar syrup, while others will even use seafood. Some vendors use milk ice to make finer shaved ice, and some vendors may sometimes use a hand blade to shave block ice in order to produce rough crushed ice.

Ice kacang
Malaysia and Singapore Shaved ice topped with sweetened syrup of various colours and flavours, condensed and evaporated milk, and sometimes also durian pulp or vanilla ice cream. Beneath the ice sweetened red beans, canned fruit, attap seeds and grass jelly are usually added. Electric ice shavers are often used; though some vendors may use a hand blade to shave the ice in order to produce a rough texture. A variation of this would be Cendol which is shaved ice with sweet green coloured glutinous rice noodles drizzled with palm sugar it is usually accompanied with kidney beans and canned sweetcorn.

Nam Kang Sai
Thai Shaved Ice. In Thailand, this kind of cold dessert is very popular as well. The differences from other countries' shaved ice is that in the Thai version the toppings (mixings) are in the bottom and the shaved ice is on top. There are between 20-30 varieties of mixings that can be mixed in. Among them are young coconut that have been soaked in coconut milk, black sticky rice, chestnuts,sweetened taro, red beans, sarim (thin strands of cooked flour that is very chewy and slippery) and many more.

という感じですね。

・・・いやいや、しかしまぁ、この「ハレイワ」の天気が良くて、助かりました。
カキ氷が冷たいので、暑い日でよかったです。。。

やっぱり、晴れ、い~わ(笑)


お楽しみ頂いております「ハワイで見つけた日本」編。
次回の更新は連休明けになります m(_ _)m
皆様のコメントもお待ちしておりますので、ぜひぜひ、メッセージを残してくださいねっ!

風光明媚なビーチと、海亀さんに別れを告げて、次の町へ。。。

・・・と、突然の屋台発見!w(゜o゜)w

hawaii24_mackays1.jpg

え?エビちゃん!!!(某モデルさんではありません。。。念のため)

そう、ココは以前、横浜・大桟橋のハワイアンフェスティバルの回で食べていた「ガーリックシュリンプ」が食べられる屋台なのデス。お店の名前は「Mackays」だそうで・・・

私はエビが大好物のため、当然、いただきます(笑)

hawaii25_mackays2.jpg

んんんっ、ウマっ!(嬉)

この「ガーリックシュリンプ」は、ここオアフ島北部・ノースショア界隈で有名な食べ物でございます。カリッと殻ごと炒めたエビに、ガーリックバターの風味をプラスした、超美味メシなんです!

お店の方に聞いたら、結構日本人の方がいらっしゃるようで・・・そういえば日本人のエビ消費量はかなりのもんだそうですね~。ただ、1996年までは世界一だったのが、97年以降はアメリカにその座を奪われてしまいました。

アメリカの消費量が伸びた理由として、1つは10数年前と比べると半値以下になった価格低下、もう一つは肉を避け、魚介類を摂食するようになった健康志向が挙げられます。

一方、日本はというと、核家族化が進んだため、油調理が半減、このためエビの天ぷらやエビフリャ~(←どーしてここで急に名古屋弁!?・笑)といった、従来愛されていたエビ料理が消費されなくなったそうです。。。エビ好きの私にとっては、大変悲しいニュースで(T-T)

では、本日はこの「天ぷら」について。

Tempura is deep fried vegetable or seafood, which is commonly eaten in Japan. Tempura was introduced to Japan in the mid-sixteenth century by early Portuguese missionaries and traders. Tokugawa Ieyasu, founder and first shogun of the Tokugawa shogunate of Japan, reportedly loved tempura so much that he died after eating too much of it.

で、続いては今までにないパターンを。
「エビの天ぷらの作り方」を英語で説明してみましょう。

1) Remove heads and shells from shrimps without removing tails. Devein the shrimps. Make two or three incisions in the stomach sides of the shrimps.

2) Lightly press the back of shrimps by fingers.

3) Using a knife, remove the dirt from the tails of shrimps.

4) Dry shrimps on paper towels.

5) Mix eggs and ice water in a bowl. Add flour in the egg mixture.

6) Lightly mix the batter.

7) Flour shrimps before frying.

8) Heat vegetable oil to 340F degree in a deep pan.

*To check the temperature of the oil, drop a little tempura batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's about 360 F degree. If the batter goes halfway to the bottom and comes up, it's about 340F degree.

9) Pick the tail of shrimp and dip shrimp in the tempura batter. Immediately fry the shrimp until crisp.

10) Serve tempura shrimp right away with tempura dipping sauce or salt. Tempura is best served hot.

・・・という感じでしょうか。

ちなみに、何故この「Mackays」さんで食べたかというと、地元のインバウンドの業者さん曰く、

「ガーリックシュリンプを食べに来る日本人が増えて、同業他社がいっぱい出来たが、その殆どは地元 “カフク” 産のエビを使わず、仕入れ値の安い “コナ” 周辺のエビを使っている。ただし、ジモティ(地元民)に言わせると、食感が全然違うので(←カフク産のエビは殻がやや薄手のため、よりカリッとした仕上がりになるとのこと)、カフク産にこだわっているこの店がいいんだよ~」

・・・だそうです。。。

いや、しかし、ホントにウマイっ!
カフクのエビで、シフク(至福)のひととき・・・(←こっちもウマイ?・笑)

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