日本発祥の英語が多数登場、マイアミの寿司Chefの会話文で発音を練習しよう

ドクターDイングリッシュ発音ディレクター Dr. D ・「ドクターDイングリッシュ」の創立者・生徒数1000名、発音トレーナー18名在籍・今週はトカラ列島で「超大物釣り」 ・Dr.Dが趣味で普段見ているYouTube・マイアミの寿司Chefとの会話文・日本発祥の英語が多数登場・音のつながりと変化など解説・発音を真似て英語を覚える 高知出身の寿司職人Hiroyuki Terada渡米しマイアミでNoVe Kitchen and Bar(現在閉店)日本食レシピを動画配信しYouTubeで有名人に(2M+)（概要欄に動画リンクあり） 今回、Chef Hiroに影響され日本食バーを始めたChef DJのお店に招待される Okay Chef, so you have one hour./wo na wer/What are you going to make for Chef Hiro?/wo ra yu go na/ One we are going to start out with a Kegani(毛蟹) salad, it’s a hairy crab from Hokkaido, Japan./wir go na star rau/ We get them in whole, once we pull the meat, we mix it with the Kimizu(黄身酢), that is a Japanese vinegar and egg yolk based sauce./ge the min/, /wik si wi tho/ Then to add a little bit of acidity, we have some Sudachi(スダチ) juice here, that we will add to that./twa da li lo bi lov//wo/Yeah, that’s really new too, right? Sudashi. People mostly use Yuzu(柚子). And a little bit of Myoga(ミョウガ) ginger from Hiro-san’s hometown./e na li lo bi lov/ Wow, that’s really interesting./thats ree lin tres tin/ This one is our Bluefin Tataki(タタキ). It’s a little bit unorthodox cuz instead of searing it, we blanch it in a really concentrated Miso dashi(味噌出汁),/li lo bi lo nor tho doks//blan chi di na//kansun trei di/ and then we marinated it in our uh, house Nikiri Shoyu(煮切り醤油)./me ri nei di di nor/ And we finish it with a little bit of uh, cook them off?/wi tho li lo bi lo vo//kuk the mof/ Some really awesome Japanese Karasumi(カラスミ), which is a cured mullet womb,塩漬けしたボラの卵巣it’s been marinated in a soy sauce and pickled, /me ri nei di di na/adds good texture and a little bit more pleasant flavor.

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