South Asian cuisine/ja: Difference between revisions

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===バングラデシュ料理===

~~===Bangladeshi cuisine~~===

~~Bangladeshi cuisine is dominated by Bengali cuisine and has been shaped by the diverse~~ [[History of Bangladesh|~~history~~]] ~~and riverine~~ [[geography of Bangladesh]]~~. The country has a~~ [[tropical monsoon climate]]. [[Rice]] ~~is the main~~ [[staple food]] ~~of Bangladeshi people and it is served with a wide range of~~ [[Curry|~~curries~~]].

[[File:Bangladeshi cuisine.png|thumb|left|~~Traditional Bangladeshi Meal:~~ [[Mustard seed]] [[Ilish]] ~~[[Curry]], Dhakai~~ [[Biryani]] ~~and~~ [[Pitha]]]] ~~Bangladeshi dishes exhibit strong~~ [[aromatic]] ~~flavours; and often include~~ [[Egg (food)|~~eggs~~]], [[potatoes]], [[tomatoes]] ~~and~~ [[aubergines]]~~. A variety of~~ [[spices]] ~~and~~ [[herbs]]~~, along with~~ [[mustard oil]] ~~and~~ [[ghee]]~~, is used in Bangladeshi cooking. The main breads are~~ [[naan]], [[paratha|~~porota~~]], [[roti]], [[bakarkhani]] ~~and~~ [[luchi]]. [[Dal]] ~~is the second most important staple food which is served with rice~~/~~porota~~/~~luchi.~~ [[Fish as food|~~Fish~~]] ~~is a staple in Bangladeshi cuisine, especially~~ [[freshwater fish]]~~, which is a distinctive feature of the country~~'~~s gastronomy. Major fish dishes include~~ '~~'ilish'' (~~[[ilish|~~hilsa~~]]'')'', ''~~pabda~~'' ([[Ompok bimaculatus|~~butterfish~~]]), ''~~rui~~'' ([[rohu]]), ''~~pangash~~'' ([[pangas catfish]]), ''~~chitol~~'' ([[clown knifefish]]), ''~~magur~~'' ([[walking catfish]]), ''~~bhetki~~'' ([[barramundi]]~~) and~~ [[tilapia]]~~. Meat consumption includes~~ [[beef]], [[Lamb and mutton|~~lamb~~]], [[venison]], [[Chicken (food)|~~chicken~~]], [[Duck (food)|~~duck~~]], [[Squab (food)|~~squab~~]] ~~and~~ [[koel]]~~. Vegetable dishes, either mashed (~~''~~bhorta~~''~~), boiled (~~''~~sabji~~''~~), or leaf-based (~~''[[saag]]''~~), are widely served. Seafood such as~~ [[Lobster#As food|~~lobster~~]]~~s and~~ [[shrimp and prawn as food|~~shrimps~~]] ~~are also often prevalent.~~

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+===バングラデシュ料理===
-===Bangladeshi cuisine===
+{{main/ja|Bangladeshi cuisine/ja}}
-{{main|Bangladeshi cuisine|Bengali cuisine}}
+バングラデシュ料理はベンガル料理が主流であり、その多様な[[:en:History of Bangladesh|歴史]]と河川の多い[[:en:geography of Bangladesh|地理]]によって形作られてきた。この国は[[:en:tropical monsoon climate|熱帯モンスーン気候]]である。[[Rice/ja|米]]はバングラデシュの人々の主要な[[staple food/ja|主食]]であり、様々な種類の[[Curry/ja|カレー]]と共に供される。
-Bangladeshi cuisine is dominated by Bengali cuisine and has been shaped by the diverse [[History of Bangladesh|history]] and riverine [[geography of Bangladesh]]. The country has a [[tropical monsoon climate]]. [[Rice]] is the main [[staple food]] of Bangladeshi people and it is served with a wide range of [[Curry|curries]].
+[[File:Bangladeshi cuisine.png|thumb|left|伝統的なバングラデシュの食事：[[Mustard seed/ja|マスタードシード]]と[[Ilish/ja|イリッシュ]]の''カレー''、ダッカ風''[[Biryani/ja|ビリヤニ]]''、''[[Pitha/ja|ピタ]]'']] バングラデシュ料理は強い[[:en:aromatic|芳香]]を特徴とし、しばしば[[Egg (food)/ja|卵]]、[[potatoes/ja|ジャガイモ]]、[[tomatoes/ja|トマト]]、[[aubergines/ja|ナス]]を含む。バングラデシュ料理では、様々な種類の[[spices/ja|スパイス]]と[[herbs/ja|ハーブ]]が、[[mustard oil/ja|マスタードオイル]]や[[ghee/ja|ギー]]と共に使用される。主なパンは[[naan/ja|ナン]]、[[paratha/ja|パロタ]]、[[roti/ja|ロティ]]、[[bakarkhani/ja|バカルカーニ]]、[[luchi/ja|ルチ]]である。''[[Dal/ja|ダル]]''は2番目に重要な主食であり、米/ポロタ/ルーチと共に供される。[[Fish as food/ja|魚]]はバングラデシュ料理の主食であり、特に[[:en:freshwater fish|淡水魚]]は、この国の美食の際立った特徴である。主な魚料理には、''[[ilish/ja|イリッシュ]]''（''ヒルサ''）、''[[Ompok bimaculatus/ja|パブダ]]''（''バターフィッシュ''）、''[[rohu/ja|ルイ]]''、''[[pangas catfish/ja|パンガシュ]]''、''[[clown knifefish/ja|チトル]]''、''[[walking catfish/ja|マグル]]''、''[[barramundi/ja|ベットキ]]''、[[tilapia/ja|ティラピア]]などがある。肉の消費には[[beef/ja|牛肉]]、[[Lamb and mutton/ja|ラム肉]]、[[venison/ja|鹿肉]]、[[Chicken (food)/ja|鶏肉]]、[[Duck (food)/ja|鴨肉]]、[[Squab (food)/ja|ヒナバト]]、[[koel/ja|コエル]]が含まれる。野菜料理は、マッシュしたもの（''ボルトラ''）、茹でたもの（''サブジ''）、または葉物野菜をベースにしたもの（''[[saag/ja|サーグ]]''）が広く供される。[[Lobster/ja#As food|ロブスター]]や[[shrimp and prawn as food/ja|エビ]]などの魚介類もよく食べられる。
-[[File:Bangladeshi cuisine.png|thumb|left|Traditional Bangladeshi Meal: [[Mustard seed]] [[Ilish]] [[Curry]], Dhakai [[Biryani]] and [[Pitha]]]] Bangladeshi dishes exhibit strong [[aromatic]] flavours; and often include [[Egg (food)|eggs]], [[potatoes]], [[tomatoes]] and [[aubergines]]. A variety of [[spices]] and [[herbs]], along with [[mustard oil]] and [[ghee]], is used in Bangladeshi cooking. The main breads are [[naan]], [[paratha|porota]], [[roti]], [[bakarkhani]] and [[luchi]]. [[Dal]] is the second most important staple food which is served with rice/porota/luchi. [[Fish as food|Fish]] is a staple in Bangladeshi cuisine, especially [[freshwater fish]], which is a distinctive feature of the country's gastronomy. Major fish dishes include ''ilish'' ([[ilish|hilsa]]'')'', ''pabda'' ([[Ompok bimaculatus|butterfish]]), ''rui'' ([[rohu]]), ''pangash'' ([[pangas catfish]]), ''chitol'' ([[clown knifefish]]), ''magur'' ([[walking catfish]]), ''bhetki'' ([[barramundi]]) and [[tilapia]]. Meat consumption includes [[beef]], [[Lamb and mutton|lamb]], [[venison]], [[Chicken (food)|chicken]], [[Duck (food)|duck]], [[Squab (food)|squab]] and [[koel]]. Vegetable dishes, either mashed (''bhorta''), boiled (''sabji''), or leaf-based (''[[saag]]''), are widely served. Seafood such as [[Lobster#As food|lobster]]s and [[shrimp and prawn as food|shrimps]] are also often prevalent.
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