あっさりだがしっかりした味

11:51 Nov 8, 2004
This question was closed without grading. Reason: Other

Japanese to English translations [PRO]
Food & Drink
Japanese term or phrase: あっさりだがしっかりした味
ラーメンの味の描写です。「あっさり」と「しっかり」が両立するのか疑問だったのですが、筆者いわく「あっさりしていても薄味ではなく、あっさりとした味がしっかりとついている」とのことです。このニュアンスを残しつつ、ちゃんとおいしそうなイメージになる訳が思い浮かばなくて、、、アイデア、提案があればよろしくお願いいたします。
tappi_k
United Kingdom
Local time: 01:25


Summary of answers provided
5 +2See explanation
humbird
5light or strong taste
Valentina Matone
4 +1delicately seasoned yet flavoursome
Savana Simpson
4subtle yet robust flavors
KathyT
3the taste sesoned lightly but with rich umami
cinefil


Discussion entries: 1





  

Answers


4 hrs   confidence: Answerer confidence 5/5 peer agreement (net): +2
あっさりだがしっかりした味
See explanation


Explanation:
This is one of the stuff so culture-bound and well understood among Japanese, thereby hard to translate. So this is my attempt to that impossible task.
As you know RAMEN NOODLE is a soupy dish which most Japanese do not consider it as SOUP, but often translated as noodle soup.
Nonetheless the soup stock or soup base is from animal carcas. It is bound to be gleasy, which very likely gives aftertaste that remain in one's mouth for sometime. It may even give indigestion, given the norm of most of Japanese cuisine. あっさり is important for Japanese taste because of this, and you clearly know what あっさり means (given your explanation).
Obviously that ラーメンの味 is free of that gleasiness, yet 味がしっかりとついている means whether it be miso aji or shouyu aji or shio aji or else, it retains the taste of those major seasonings.
This is a tribute to the ramen chef.

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Note added at 4 hrs 16 mins (2004-11-08 16:07:19 GMT)
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Woops, I realized I didn¥'t give you the answer (only explanation).
In a nutshell ....
¥"Well seasoned without gleasy aftertaste¥".

humbird
Native speaker of: Native in JapaneseJapanese, Native in EnglishEnglish
PRO pts in category: 11

Peer comments on this answer (and responses from the answerer)
agree  Noriko Fujiwara: but I am not so sure ramen noodle would give me indigestion :) You can be a food critic...
5 hrs
  -> Thanks Noriko-san. My point is "generally speaking animal source is.......". Of course soup stock by itself does not give us indigestion. But if not processed properly, gleasiness still remain.

agree  Dave REESE: Good answer. This sums a fairly tricky translation up quite nicely.
11 hrs

neutral  snowbees: See Press Release like NYT:http://www.menchankotei.com/eng/ony/index_E.asp
18 hrs
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9 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +1
あっさりだがしっかりした味
delicately seasoned yet flavoursome


Explanation:
There is a balance between the delicate and the strong. You could also use something like 'subtle but defined flavours'- anything that gets across this idea of two apparent opposites combined..

Savana Simpson
Local time: 10:25
Native speaker of: Native in EnglishEnglish

Peer comments on this answer (and responses from the answerer)
agree  Noriko Fujiwara: very nice and marketable.
18 mins
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3 hrs   confidence: Answerer confidence 5/5
あっさりだがしっかりした味
light or strong taste


Explanation:
The doubt/question is if the taste is light or strong.

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Note added at 12 hrs 7 mins (2004-11-08 23:58:51 GMT)
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light AND strong taste (combined together). I mean a taste that is light and strong at the same time.

Valentina Matone
Local time: 02:25
Specializes in field
Native speaker of: Italian

Peer comments on this answer (and responses from the answerer)
neutral  humbird: Hah?. Sorry but I don't understand this.
50 mins
  -> I mean "light and strong taste"...sorry, I wrote "or" instead of "and".
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17 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5
あっさりだがしっかりした味
subtle yet robust flavors


Explanation:
another suggestion...


    Reference: http://www.taunton.com/finecooking/pages/c00051.asp
    www.planet99.com/chicago/bars/10326.html -
KathyT
Australia
Local time: 10:25
Works in field
Native speaker of: English
PRO pts in category: 40
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16 days   confidence: Answerer confidence 3/5Answerer confidence 3/5
あっさりだがしっかりした味
the taste sesoned lightly but with rich umami


Explanation:
an alternative
The Yomiuri Shimbun is saying 'umami' is widely known in food industry in English-spoking countries.
Professor Ikeda found that glutamate had a distinctive taste, different from sweet, sour, bitter and salty, and he named it "umami". (from URL below)

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Note added at 16 days (2004-11-25 03:15:29 GMT)
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sorry: English-speaking countries


    Reference: http://www.glutamate.org/media/glutamate.htm
    Reference: http://en.wikipedia.org/wiki/Umami
cinefil
Japan
Local time: 09:25
Native speaker of: Native in JapaneseJapanese
PRO pts in category: 47
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