i translated this url http://matome.naver.jp/odai/2134768196534359201
abstract japnaese part
my homework resarch how to grill deliciou saury.
i try to write it.
difficult.......
it is very important to choose the good materials
良い材料を選ぶことはとっても大切です
１．the back of the fish from head to tail has upsurge
２．the thickness of the body of saury is due to the grease.
３．the fish with a hard abdomen is fresh → fish worsens from the internal organs
４．The rotation of the iris of the eye is transparent
or the round membrane of the eye is transparent
or the round membrane of the eye is transparent
５．when i hold the tail the entire fish should form like a sword
１．頭から背中へ盛り上がりがある
２．秋刀魚の身に厚みがあるのは脂がのっている
３．腹部が固い方が新鮮→魚は内臓から悪くなるため
４．黒目の周りが透き通っている
５．尻尾を持った時に、刀のごとく一直線に立つ
参考
http://www.gyokyou.or.jp/02/44.html
Let's take the slime with salt water with dogtooth violet starch
片栗粉入りの塩水でヌメリを取りましょう
For 1 liter of water, let's pay it two cups of salt tablespoons, dogtooth violet starch tablespoon around one cup.
It becomes easy to get the slime of the fish by using dogtooth violet starch as well as salt and can take the smell still more.
For matters that require attention, I do not wash it too much. Because the taste of the saury flies when I wash it too much, I will wash it quickly.
水１リットルに対して、塩大さじ２杯、片栗粉大さじ１杯程度入れましょう。
塩だけでなく片栗粉を用いることで、魚のヌメリも取れやすくなり、より一層臭みも取る事が出来ます。
注意点としては、洗いすぎないことです。洗いすぎると秋刀魚の旨みが逃げてしまうので、ササッと洗ってしまいましょう。
drain the water with kitchen paper
キッチンペーパーで水気を取る
Because the smell of the saury comes out in water in itself
when I do not cut moisture well, a smell moves to a saury.
Because you can drain the water immediately if you use the kitchen paper, please do it by all means because it is easy.
水気をしっかりと切らないと、水自体に秋刀魚（サンマ）の臭みが出ているため、秋刀魚に臭みが移ってしまいます。
キッチンペーパーを使えば、すぐに水気を切る事ができるので、簡単なので必ずしてください。
I wave salt ten minutes before I bake it
焼く10分前に塩をふる
Please wave salt for the saury whole from an altitude of 30cm, and then leave unattended for around ten minutes if finish waving salt.
If water comes out to the surface again ten minutes later, I wipe it off with kitchen paper because it is the cause of the smell of the fish.
The surface is accompanied by the burnt mark which is brown by sprinkling salt.
So the one want to eat in soy sauce and juice pressed from a bitter orange will wave salt only a little.
30cmの高さぐらいから秋刀魚（サンマ）全体にいきわたるように塩を振ってください。塩を振り終わったら10分程度放置。10分後また表面に水分が出てきたら魚の臭みの元なので、キッチンペーパーで拭きとります。
塩を振りかけることでこんがりとした焼き目が表面につきます。なので、しょうゆやポン酢で食べたい方も、少しだけ塩を振っておきましょう。
make a cut in on a cross to a saury
十字の切れ目をさんまに入れる
The reason to make a cut in on a cross to a saury,
①The appearance is finished neatly
②Fire becomes easy to carry
③Skin prevents from splitting open
When we grill a saury in a grill, let's make a cut as much as possible because it is important that's why early fire carries.
秋刀魚に十字に切れ目を入れる理由は、
①見た目もキレイに仕上がる
②火が通りやすくなる
③皮がはじけるのを防止
グリルで秋刀魚を焼く場合、早く火が通る事がポイントになってきますので極力切れ目を入れましょう。
warm the grill earlier
グリルを先に温める
When I wave salt and am waiting for ten minutes to grill a saury deliciously more, I will warm the grill.
The temperature in the grill rises, and heat comes to last for the whole and comes to perform evenly.
より秋刀魚をおいしく焼くために、塩を振って10分間待っているときに、グリルを温めておきましょう。
これによってグリル内の温度が上がり、全体に熱がいきわたるようになり、ムラがなくなります。
As for the heat, high heat and keep some distance from the flame is basic!
火加減は強火の遠火が基本!!
When I roast a saury, I bake it over a high heat. In that case, only the surface is only burnt that there many grills having difficult keep some distance from the flame.
that's why fire is easy to fish to make a cut, the cross to a saury by all means.
so
In addition, let's bake the right side and the wrong side by five minutes without being repeated many times.
Because heat is different afterward by a grill, it is a check while looking at the state.
サンマを焼くときは、強火で焼きます。ただ遠火が難しいグリルが多いので、その場合表面だけが焦げてしまいます。なので必ず秋刀魚に十字の切れ目を入れて、火が通りやすい良いにしておきましょう。
また何度も繰り返さずに、裏表を５分ずつ焼きましょう。後はグリルによって火力も違うので様子を見ながらチェックです。s
+α grated radish and Citrus sphaerocarpa
大根おろし とカボスを+α
The grated radish will drain the water moderately.
The grated radish makes the saury that the grease appeared,refreshing taste.
Citrus sphaerocarpa is recommended in the citrus fruit system.
Because fruity , acidity are not too strong,Citrus sphaerocarpa has very good affinity with the saury.
大根おろしは程良く水気を切りましょう。
脂ののった秋刀魚をサッパリとしてくれます。
柑橘系ではカボスがおススメ。
カボスはフルーティーさがあり、酸味が強すぎないので、秋刀魚との相性もとても良いです。