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」

寿司シェフ英語を攻略せよ

・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

動画の背景

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

発音エクササイズ

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.