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宁德治卵巢早衰需要多少钱度新闻

2019年09月22日 16:20:19|来源:国际在线|编辑:医苑分享
LONDON — Kensuke Shichida, the head of a centuries-old sake brewery in southern Japan, had spent a dizzying week in London restaurants tasting a variety of exotic and confounding dishes: pub food, gourmet burgers, French food, Angus beef, ceviche.伦敦——日本南部一家有一百多年历史的清酒厂的老板七田谦介(Kensuke Shichida),在伦敦的餐馆里度过了头晕目眩的一周。他品尝了各种充满异国风情又令人费解的菜式:酒吧餐、厨师汉堡、法式大餐、安格斯牛肉,还有柠汁腌鱼生。The experience left him slightly bewildered and slightly ill, he said, suffering from a food hangover.这场体验让他有点困惑,还有点不适,七田谦介说,就好像经历了一次由食物引发的宿醉。But Mr. Shichida, 43, is on a mission, he said, to bring his family-brewed sake to European restaurants and pair it with Western cuisine, which means charting new territory. It is an exercise of necessity. Japan is proud of its sake heritage, but sales have been falling for decades, and Mr. Shichida and a number of other brewers are trying to help reverse its decline before it is too late.现年43岁的七田谦介说,他现在有一个目标,就是要把自己家族酿制的清酒推广到欧洲的餐馆,让它与西餐搭配,开辟新的市场。七田谦介这么做实属无奈。清酒一直是日本人引以为傲的传统饮品,但它的销量几十年来却在不断下滑。趁现在还不算太晚,七田谦介和另外几位酿酒商都在设法扭转颓势。“I’d be lying if I said pairing sake with burgers didn’t hurt my pride as a Japanese,” he admitted at a recent dinner, hesitantly poking a piece of lamb kidney and sweetbs — a first for him — with his fork. “But we need to be exploring this path to survive as a brewer.”“如果我说,清酒配汉堡不会伤害我作为日本人的自豪感,那是在撒谎,”七田谦介最近在一次晚餐时承认道。他一边说着,一边用叉子迟疑地戳向一片羊腰和一堆羊杂。那是他第一次吃羊杂。“但作为酿酒商要存活下来,我们必须尝试这条路。”“Sake is surprisingly versatile,” he added. “I’ve discovered it goes well with many Western recipes, perhaps even better than wine or beer.”“清酒的搭配范围之广令人称奇,”他接着说。“我发现它与很多西方菜式都可以很好地搭配,甚至可能比葡萄酒和啤酒还好。”Fresh oysters, for example, usually go pair well with Champagne or Chablis, which have a crisp acidity. But Mr. Shichida, who runs the 140-year-old Tenzan brewery, says sake works better. The drink is mellower and less acidic, and its cleansing properties help remove the oysters’ briny taste, he said. And sake’s umami — a savory sensation considered to be the “fifth taste” — helps improve their fleshiness.例如,法国生蚝一般都以口感酸爽的香槟或夏布利酒搭配。但七田谦介却说,清酒配生蚝效果更佳。他经营的天山酒造(Tenzan brewery)已有140年历史。他说,这是因为清酒更香醇、没那么酸,由于能去除邪味,它还可以消除生蚝的腥气。此外,清酒的鲜味(umami)——经常被称为“第五种味道”——则提升了食物的质感。At a recent dinner at Hixter, a restaurant here, the head chef, Ronnie Murray, paired a plate of Launceston lamb and meaty girolle mushrooms with Mr. Shichida’s 75 Junmai, a full-bodied sake that uses unpolished rice, a rarity even in Japan. The Japanese generally prize sake that contains highly polished rice, which produces a flowery and smooth taste. By contrast, Mr. Shichida’s sake had a round, woody flavor with a tempered acidity that complemented the earthy lamb.最近在伦敦Hixter餐厅享用晚餐时,主厨朗尼·莫瑞(Ronnie Murray)以一盘朗塞斯顿羔羊肉和有肉质口感的鸡油菌,来搭配七田谦介的“纯米75”。这种清酒用糙米酿造,口味浓烈,即使在日本也很稀有。日本人一般喜欢用精米酿造的清酒,因为精米能带来一种优雅和柔滑的味道。相比之下,七田谦介的清酒则饱满直接,酸味受到了抑制,与味道浓厚的羊肉相得益彰。“Wine tends to be more acidic and cuts through the taste of meat,” said Gareth Groves, the head of marketing at Bibendum Wine, a retailer that recently announced that it was stocking sake from Japan. “Sake is less about cutting through the food than sitting alongside it.”“葡萄酒往往口感更酸,会盖过肉的味道,”必比登葡萄酒(Bibendum Wine)市场营销负责人加雷思·格罗夫斯(Gareth Groves)说。这家零售商最近宣布,从日本进口了大量清酒。“清酒不太会盖住食物的味道,能够互不影响。”Most Westerners generally view sake as a clear-colored liquor to be savored with sushi and sashimi, with an alcohol content of 15 to 20 percent. It is thought to have originated in the seventh century and is considered the drink of the gods in the Shinto religion.多数西方人只是知道,清酒颜色澄清,要搭配寿司或刺身,酒精度在15%到20%之间。清酒据信起源于7世纪,而在日本的神道教里,清酒则被视作神祗的饮品。There are 80 types of rice specially designed to produce sake, which is made from fermented rice, water and koji — white rice imbued with a special kind of mold. While wine is typically served only in glasses, sake can be poured into a variety of cups that alter its fragrance, including earthenware, lacquerware, glass, porcelain and box-shaped ones made from Japanese cedar.专门用来酿造清酒的大米有80种。清酒是由酒酿、水和酒曲酿成的。酒曲是加入了某种特殊霉菌的大米。葡萄酒一般只用玻璃杯盛,而清酒却可以倒入不同的杯皿,酒香也会因为容器的不同而略有差异。可以盛放清酒的容器包括陶器、漆器、玻璃、瓷器,还有用日本柳杉制做的盒型容器。Sake ranges from sparkling, somewhat similar to Champagne, to namazake, which tastes best straight from the vat, unpasteurized. Meaning “raw sake,” namazake offers a taste of the ethereal, as it can sour within hours. Some other sake uses yuzu, a Japanese citrus, making the drink a tangy cousin of the Italian limoncello, while umeshu is kind of a plummy version of the Hungarian dessert wine Tokaj.清酒种类繁多,从有些类似香槟的发泡酒,到未经杀菌处理的生酒。生酒直接从酒桶汲出时味道最佳,口感妙不可言,但几个小时就会变质。还有一些清酒是用日本柚酿制的,这种柑橘属水果又称香橙,味道就像是意大利柠檬酒(limoncello)的浓郁版。而梅酒则仿佛是梅子味的匈牙利甜酒托卡伊(Tokaj)。Some lesser-known koshu, or aged sake, sells for more than 0 a bottle for a 40-year-old vintage. Shigeri Shiraki, whose family brewery in the mountainous region of Gifu was founded in 1835, is exploring how to make her 20-year-old aged sake, Daruma Masamune, palatable to Westerners. It is brewed manually by a handful of employees, and only in the winter, a practice among koshu brewers that dates to the 17th century. Mrs. Shiraki said her brewery does not use refrigerators.还有一些不那么出名的古酒,即陈年清酒。一瓶40年的古酒售价在300美元以上。白木繁里(Shigeri Shiraki,音)是岐阜市山区一座家族清酒厂的老板。这家酒厂创立于1835年。她正在探索如何让自己酿造了20年的清酒——达正宗(Daruma Masamune)——适合西方人的口味。这种古酒是由几名工人手工酿制的,而且只在冬天酿造,延续了17世纪酿造古酒时普遍采用的方法。白木说她的清酒厂不用冷库。On its own, her sake has a salty undertone reminiscent of soy sauce or Marmite, and it shares notes with port, sherry or the smoky-flavored Islay Scotch whisky. Mrs. Shiraki suggested pairing it with a particularly rich dessert, pouring it over a slice of pecan pie and vanilla ice cream, or trying it as a digestive.白木繁里的清酒带有一种咸味,能让人联想起酱油或马麦酱,还有一丝波尔图葡萄酒、雪利酒,或者烟熏味艾拉岛威士忌(Islay Scotch)的口感。白木繁里建议搭配味道浓郁的甜品,在享用山核桃派和香草冰淇淋时倒上一杯,或者把它当成一种餐后酒。Some chefs and food lovers describe the experiment with sake as a shot in the dark, but for brewers, the challenge is more urgent.一些大厨和美食爱好者称,用清酒所做的这种尝试结果还很难说,但对于酿酒商来说,面前的挑战越来越迫在眉睫。Sake consumption has fallen sharply in Japan since the 1970s because of a decreasing birthrate and a switch by many drinkers to wine, much of it imported, or other domestic drinks like beer, whiskey or shochu, a Japanese spirit. Japan exported 5,000 tons of sake in 2012, but mostly to Japanese restaurants, limiting its audience. Overseas sales are still a small fraction of total sales.自1970年代以来,清酒在日本的消耗量就大幅下降,一个原因是出生率的不断下滑,此外许多饮酒者转而饮用葡萄酒——很大一部分是进口的——或者国内生产的其他酒类,如啤酒、威士忌或烈性的烧酒。2012年,日本出口了5000吨清酒,但主要都流入了日式餐厅,这就限制了清酒的受众。海外销售仍然只占总销量的很小部分。The number of brewers — mostly old-fashioned and family-owned — has shrunk to around 1,000 from around 4,600 in the earlier part of the 20th century.清酒厂的数量已经由上世纪上半叶的约4600家,减少至目前的1000家左右。大部分清酒厂都是传统的家族式酒厂。“The sake industry won’t survive on its local market,” said Barry McCaughley, a food and beverage consultant based in London. “Unless it makes changes now, it will be dead in 20 to 30 years.”“清酒行业单靠本地市场根本无法生存,”伦敦的餐饮行业咨询师巴里·麦可利(Barry McCaughley)说。“除非现在就做出改变,否则二三十年后清酒业就会消亡。”Restaurants and retailers are starting to push sake as the next drink fad, similar to craft beer, whose popularity has exploded in Britain. A Scottish brewer, Arran, plans to start producing Britain’s first sake on a commercial scale later this year, the second European brewer to do so after Nogne O of Norway. Many bars are aly using sake in their cocktails.餐厅和零售商正开始把清酒包装成新的时尚饮品,就像在英国人气爆棚的手工酿制啤酒一样。苏格兰的酒厂Arran计划今年晚些时候,商业化生产英国的第一款国产清酒。它是继挪威的纳酷欧(Nogne O)之后,第二家采取这种做法的欧洲酒厂。许多酒吧已经开始使用清酒调制鸡尾酒。For all the gambling on foreign sales, brewers say they have one ultimate aim: bringing sake back in Japan as well.除了进军海外市场的,酿酒商说,他们还有一个终极目标:让清酒在日本重新流行起来。“If we’re able to tell the Japanese, ‘Look how much foreigners are enjoying sake,’ that would give them an opportunity to rediscover sake and revive demand,” Mr. Shichida said. “We don’t want our culture to disappear. We really don’t.”“如果我们能够告诉日本人,‘看,外国人多喜爱清酒啊,’就会让他们重新发现清酒的魅力,进而提振需求,”七田谦介说。“我们不想让自己的文化消失。真的不想。” /201411/345176Since 1953, the tight-knit clan has managed to build one of Italy’s most storied fashion empires while remaining exceptionally lovable.Italian fashion is, on the whole, a story of family businesses built on native soil, an immovable feast of Fendis and Etros working for the greater glory of mother and motherland. But few families tug an outsider’s heart like the Missonis, whose chromatic knitwear has woven through time for more than half a century.从1953年,这个亲密的宗族建立起意大利最著名的时装帝国之一,而这个家族依然十分令人喜爱。意大利时装总体来说是本土家族企业,是芬迪(Fendi)和艾绰(Etro)等品牌为母亲和祖国增光添的坚固不移的盛宴。但还有几个外来家族雄心勃勃参与角逐,比如米索尼(Missoni),半个多世纪以来它一直在编织色针织衫。Their sweaters knit on shawl-making machines — the innovation that launched Missoni as a fashion company — and a zigzag as recognizable as any logo are now part of fashion history. But this is just as much a story of Ottavio, known as Tai, and Rosita, the family’s patriarch and matriarch, and their charmingly delightful and totally unpretentious close-knit brood.They are the designers: Angela (Rosita and Tai’s youngest) took over as the house designer in 1996, and her daughter Margherita works on accessories and serves as muse. They are the business stewards: Angela’s late brother Vittorio was the company’s president until 2013, when his death in a small plane accident was a personal tragedy and an international mystery. They are the historians: Another brother, Luca, oversees the archives, and Angela’s son, Francesco, moved back home to work on a cookbook of family recipes. His cousin Marco has modeled on the runway. The family, at home in Sumirago, posed for their ad campaign in 2010. Who better? The Missonis are their own best advertisement.他们的毛衣是在做披肩的机器上织出来的——这个创新让米索尼成为一家时装公司——毛衣上的之字形图案和任何著名标识一样为人熟知。这些毛衣是时装历史的一部分。但同样镌刻在历史上的还有他们的男族长奥塔维奥(Ottavio,人称塔伊[Tai])、和女族长罗西塔(Rosita),以及他们迷人、可爱、谦逊、亲密的孩子们。他们是设计师:安吉拉(Angela,罗西塔和塔伊的幼女)1996年成为该公司的设计师,安吉拉的女儿玛格丽塔(Margherita)是配饰设计师,同时也是安吉拉的缪斯。他们也是公司的管理者:安吉拉已故的哥哥维托利奥(Vittorio)曾是公司总裁,2013年乘坐小型飞机失事,这既是个人悲剧,也是全世界的谜团。他们还是史学家:安吉拉的另一个哥哥卢卡(Luca)监管公司档案,安吉拉的儿子弗朗西斯科(Francesco)搬回家中,撰写家族菜谱。他的表哥(或表弟)马尔科(Marco)是秀台上的模特。2010年,这家人在苏米拉戈家中拍摄公司的广告海报。还有更好的人选吗?米索尼一家就是最好的广告。Theirs is a rarefied world, headquartered in the Italian alps, but open to guests. Those who sit down with them at their postshow dinners know their domesticity and warmth, the antithesis of fashion’s stereotypical sangfroid.他们的世界很纯净,总部在意大利的阿尔卑斯山,但是对宾客开放。在时装秀后的宴会上和他们坐在一起的人了解他们的温暖和对家庭的热爱,他们是时装界常见的冷漠的对立面。In May of last year, Ottavio passed away at 92. That September, Margherita’s son, Otto, was born, swaddled in chevron. Two weeks later, Angela sent her collection down the runway in Milan. Their spirit, like the proverbial show, goes on.去年5月,92岁的奥塔维奥去世。那一年9月,玛格丽塔的儿子奥托(Otto)出生,包裹在V字形襁褓里。两周后,安吉拉在米兰的秀台上展示她的收藏。正如俗话所说,他们的精神永存。 /201411/342247

Weddings are a sacred ritual and formal expression of love between two people promising to spend the rest of their lives together.婚礼是一种神圣的仪式,它表达了两个人要携手余生的决心。And as such, the importance of such a day, and seriousness of the occasion, cannot be underestimated.在这重要的一天,在这庄严的场合,谁都不敢大意。But this seems lost on a hotel in Japan that allows couples getting married to hire an alpaca to act as the witness.但是,日本的一家酒店似乎并不在意这些,他们居然允许新人们租用羊驼来当婚人。The hotel in question, the Epinard Nasu in Tochigi, even allows the animals to appear in the wedding photographs, before returning to the local zoo, which just happens to be next door.在枥木县的这家名为Epinard Nasu的酒店,甚至允许动物们出现在结婚照上,而酒店隔壁,恰好是一家动物园。The alpaca isn#39;t believed to bring good luck or prosperity - it seems the only reason it is included in the service is for the novelty factor, and of course so the children can give it a good stroke.羊驼并不是好运和繁荣的象征,酒店似乎只是出于新奇提供了这项务,当然,这对孩子们来说也很有吸引力。After being led down the aisle by a trained handler, the alpaca is allowed to observe from the best seat in the house.羊驼在经验丰富的训练员的带领下步上红毯,走到圣坛,占据了礼堂中的最佳位置。Unfortunately for anyone who is interested in this wedding with a difference, the price of the alpaca celebration is not detailed on the hotel website.遗憾的是,对于那些想要尝试这一新奇婚礼的人来说,他们无法在酒店官网上查到羊驼婚礼的具体价格。The inclusion of the fluffy animal, which is washed and groomed before the nuptials, is being seen as a break away from the more formal, ritual-heavy Shinto weddings.让这些事先清理且喂食过的毛茸茸的羊驼加入婚礼,这似乎意味着新人们开始抛弃正式且重礼节的神前式婚礼了。 /201507/388268

They may look like your average building sites, but these houses were created with nothing more than a 3D printer.这些建筑看起来可能很一般,但是这些楼房都是由3D打印机建造的。The houses, one of which is five storeys high, were created in an industrial park in China#39;s Jiangsu province using new3D printing technology.这些房屋(其中一栋为5层楼)位于中国江苏省的一处工业园区内,使用的是新的3D打印技术。The incredible engineering, by Shanghai Win Sun Decoration Design Engineering Co., was pioneered ten months ago when the company printed ten buildings - costing just #163;3,100 - entirely out of concreteusing a giant printer.这个伟大的建筑工程在10个月前由一家上海公司创造,总共10栋楼房,成本只要3100英镑,利用一款巨型打印机通过混凝土打印出来。Now they have taken the technology further to build the first 3D printed villasand the tallest ever 3D printed building.现在他们利用这种技术来建造首座3D打印的别墅以及最高的3D打印建筑。The homes are created using a printer which is 21ft tall, 32ft wide, and 500ft long, according to 3ders.这个3D打印机高21英尺,宽32英尺,长500英尺。The #39;ink#39; used is a mixture of recycled construction waste, glass, steel and cement which is sprayed onlayer by layer until a thick wall is created.而打印机所使用的“墨水”则是回收的建筑材料、玻璃、钢筋以及水泥的混合体,将“墨水”一层层的喷射在一起,直到形成厚厚的墙壁。Ma Yi He, CEO of WinSun, explained that the construction industry produces a large amount of carbon emissions, but with 3D printing, waste material can berecycled.该公司的CEO马一和说,建筑行业产生了大量的二氧化碳排放,但是使用3D打印技术,这些建筑废料都可以得到回收再利用。This process also means that construction workers are at less risk of coming into contact with hazardous materials.这还意味着建筑工人接触有害材料的风险变小了。The new technology could also lead to the building sites of the future could be far less noisy, more clean and easier onthe eye.这种建筑技术还意味着未来的建筑工地将不会有那么多噪音,也更加的干净,也更加的美观。The process is expensive, but at #163;100,000 a house the properties are cheaper than the average home.这种技术是昂贵的,使用这种技术所建造的一个房子的价格是10万英镑,所以还是比一般的房子来得便宜。The display site also featured a single-story house pre-ordered by the Egyptian government, which will soon beshipped to its owner.在这处房屋展示地点上还有一个单层的房子,提前被埃及政府订购,很快将被运送给埃及政府。Mr Ma said: #39;This house was printed within a single day, and is part of a total order of 20,000 units.#39;马先生说:“这栋房子只用了一天就打印完成了,总共有两万个这个的订单。 /201501/355184

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