19:20 Jul 9, 2002 |
Japanese to English translations [PRO] Food & Drink / Food | |||||||
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| Selected response from: mkj (X) United States Local time: 23:31 | ||||||
Grading comment
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Summary of answers provided | ||||
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5 +1 | dry-cured spiced ham |
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4 +2 | cured ham |
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5 | Fresh ham |
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4 +1 | (dry) cured, aged and smoked ham |
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3 | crude ham |
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Fresh ham Explanation: 生ハム is labeled as fresh ham in the gorcery store in Dayton, Ohio where I shop all the time. -------------------------------------------------- Note added at 2002-07-09 22:09:52 (GMT) -------------------------------------------------- Sorry, I made a mistake. Reference should be http://fsis.usda.gov/OA/pubs/ham.htm -------------------------------------------------- Note added at 2002-07-09 23:00:36 (GMT) -------------------------------------------------- According to Food Safety and Inspection Service (FSIS), U.S. Dept. of Agriculture, ¥"Ham may be fresh, cured, or cured-and-smoked. The usual color for cured ham is deep rose or pink; fresh ham (which is not cured) has the pale pink or beige color of a fresh port roast; country hams and prosciutto (which are dry cured) range from pink to mahogany color.¥" Also, ¥"Fresh Ham - the uncured leg of port. Since the meat is not cured or smoked, it has the flavor of a fresh port loin roast or pork chops. Its raw color is pinkish red and after cooking, grayish white.¥" -------------------------------------------------- Note added at 2002-07-09 23:02:49 (GMT) -------------------------------------------------- Sorry again. It should be pork not port. Reference: http://fsis.usda.gov/OH/pubs/ham.htm |
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