seasoned 復習
The Japan timesからです。グルメ雑誌等でもよく取り上げられている、美食家たちおススメの食事処が紹介されています。
Historic Tokyo working-class eateries find gourmet demand for offal, loaches
JR Hamamatsucho Station is a busy thoroughfare for Tokyo’s jet set because of its link to Haneda airport and for tourists heading to Tokyo Tower and Zojoji Temple.
One place that grabs people’s attention on the way is Akitaya, a motsu-yaki (grilled offal) restaurant that offers grilled pork and beef intestines seasoned with salt or sauce.
Located near the office-workers’ dining district of Shimbashi, Akitaya is a conundrum: The place looks shabby, and yet it regularly features in Japanese gourmet magazines.
“I hope Akitaya remains as it is. A motsu-yaki restaurant should not be something fashionable,” said Hiro Kanazawa, 90, whose father founded the restaurant in 1929.
Akitaya’s two top recommendations are tataki, a meat stick made of minced pig gristle, and nikomi, stew of cattle intestines and tripe.
今回取り上げる表現は “seasoned”です。「季節」や「時期」というイメージが強いかと思いますが、G4(大修館書店)で確認してみますと「味付けした」という意味がありました。というのも、もともと “season”には動詞で「〈食物〉を[調味料]で味付けする;〈会話など〉に[ユーモアなどを]添える」といった意味があります。さらに “seasoning”で「味付けするもの」を意味します。(Inaho)
以前にも先輩が取り上げられています。
http://d.hatena.ne.jp/A30/20121028/1351404590