ー英会話講師の英語日記ー 札幌英会話スクールSTEP UP（札幌駅、大通駅徒歩５分）
Summer is the season for barbecues! Many people both in Japan and North America love having BBQs. But did you know that North American style BBQs are very different from Japanese style BBQs? I’d like to explain the differences in these styles in this diary entry.
- In North America people often cook food on a propane gas BBQ. These grills are usually very large and can cook a lot of food at once. That is very different from the Japanese charcoal grills that are often smaller and can only cook a limited amount of meat at one time.
- There is usually only one cook in charge of the BBQ in North America. This person does all the cooking and brings the food to the table once it’s cooked. In Japan, however, there are usually many people cooking food over the grill at once.
- Typically, only large pieces of meat, such as steaks, fish and full corn cobs, are cooked on the North American BBQ. In Japan, on the other hand, only small, thinly cut pieces of meat and quarter-cut corn cobs are cooked on the grill.
- Finally, in North America people wait until all the food is cooked before sitting down and enjoying a meal together at a table, whereas in Japan the meat is eaten as it is cooked. Japanese BBQs often last hours! But in North America, once the food is cooked, the barbecuing is finished.
I hope you have a lot of fun BBQs over the summer! Enjoy while you can: Hokkaido summers are too short!