乾: 1000 Terms and Phrases
- 乾
- northwest
- qian (one of the trigrams of the I Ching: heaven, northwest)
- drying
- dried
- Inui
- Inute
- Kawai
- Kawaki
- Kan
- Ken
- Susumu
- Takeshi
- Tsutomu
- Nukui
- drought
- dessicate
- drink up
- emperor
- 臈乾
- Chinese smoked and salted ham
- 臘乾
- Chinese smoked and salted ham
- 乾川
- Inuikawa
- Inuigawa
- Hoshikawa
- 乾蔵
- Kanzou
- Inuigura (literally, a northwestern storage)
- 乾舷
- freeboard
- Freeboard (skateboard)
- Freeboard (nautical)
- 乾固
- drying and hardening
- inspissation
- exsiccation
- 乾元
- Kengen era (1302.11.21-1303.8.5)
- 乾坤
- heaven and earth
- universe
- 乾菜
- dried vegetables
- dried leaves (esp. of daikon and turnip)
- 乾場
- place to dry seaweed
- drying place
- drying ground
- 乾児
- henchman
- follower
- Kanji
- Kenji
- 乾咳
- dry cough
- hacking cough
- intentional cough (i.e. to get someone's attention)
- 乾果
- dry fruit (i.e. nuts)
- dried fruit
- 乾す
- to air
- to dry
- to desiccate
- to drain (off)
- to drink up
- to deprive of a role, job, etc. (usu. in the passive)
- 乾拭
- polishing with a dry cloth
- 乾蝕
- the rotting of lumber stored with poor air circulation
- 乾飯
- dried boiled rice
- dried boiled rice used mainly as provisions of samurai troops and travelers (travellers)
- 乾盃
- toast
- drink (in celebration or in honor of something)
- drinking one's glass dry
- cheers
- 乾杯
- toast
- drink (in celebration or in honor of something)
- drinking one's glass dry
- cheers
- Cheers!
- pledge
- Toast (honor)
- 乾田
- dry paddy field
- Inuta
- Kanden
- Kenda
- well drained paddy field
- well-drained paddy field
- 乾徳
- emperor's virtue
- Kentoku
- 乾物
- dried fish (or shellfish, etc.)
- dry provisions
- dried food
- dried goods
- groceries
- things dried in the sun (esp. clothes, dyed cloth, etc.)
- Desiccated Foods
- Dried foods
- Drying (food)
- 乾留
- dry distillation
- carbonization
- 乾裂
- cracks in drying lumber
- sun crack
- 乾溜
- dry distillation
- Carbonization
- 乾葉
- dried leaves
- dried daikon leaves
- 乾竹
- Japanese timber bamboo (Phyllostachys bambsoides)
- giant timber bamboo
- madake
- Henon bamboo (Phyllostachys nigra var. henonis)
- 乾性
- dry
- dryness
- dry (pleurisy)
- 乾燥
- dryness
- aridity
- insipidity
- dehydration
- desiccation
- drying
- drought
- exsiccation
- desiccate
- seasoning
- 乾る
- to wither
- to loose spirit
- to die (plant)
- to be blasted
- 乾山水
- Kansansui (dry landscape)
- 乾恒雄
- Inui Tsuneo (h) (1910.1.28-1998.10.21)
- 乾四朗
- Inui Shirou (1940.3-)
- 背乾鯨
- North Pacific right whale (Eubalaena japonica)
- 速乾性
- quick drying (properties)
- 半乾燥
- semi-arid
- semiarid
- semidry
- 耐乾性
- xerophilous
- drought-resistant
- 風乾し
- wind drying
- drying something by hanging it in a drafty place (e.g. fish)
- 別乾坤
- otherworld
- another world
- 乾龍介
- Inui Ryuusuke (h) (1947.4.1-)
- 乾裕樹
- Inui Hiroki (h) (1949.9.29-2003.1.?)
- 乾曜子
- Inui Youko (h) (1981.4.29-)
- 乾干し
- sun-dried fish or vegetables
- 乾湿計
- humidity meter
- psychrometer
- wet-and-dry-bulb thermometer
- 乾所帯
- poverty-stricken household
- 乾漆像
- lacquered (wooden) Buddha statue
- Kanshitsuzo (dry lacquered wooden Buddha statues)
- 乾拭き
- polishing with a dry cloth
- 乾いた
- dry
- parched
- dried
- drier
- dryer
- 乾かす
- to dry (clothes, etc.)
- to desiccate
- air
- weather
- 飲乾す
- to drink up
- to drain (cup)
- 乾き物
- dry snacks (e.g. crackers, nuts, dried squid, esp. to go with drinks)
- 乾菓子
- dried candies
- dried confectionary
- cookies
- 乾パン
- cracker
- hard biscuit
- hardtack
- 乾せる
- to dry up
- to scab
- to slough
- to be poisoned (with lacquer)
- to waste away
- 乾っ風
- cold, strong, dry wind
- 乾し場
- drying place
- drying ground
- 乾し菜
- dried leaves (esp. of daikon and turnip)
- 乾し物
- things dried in the sun (esp. clothes, dyed cloth, etc.)
- 乾し飯
- dried boiled rice used mainly as provisions of samurai troops and travelers (travellers)
- 乾闥婆
- gandharva (heavenly musicians and protectors of Buddhism)
- 乾電池
- dry cell
- battery
- dry element
- dry element cell
- element battery
- List of battery sizes
- 乾物屋
- grocery store
- dealer in dried goods
- 乾麺麭
- hardtack
- cracker
- hard biscuit
- 乾燥器
- drying machine
- dryer
- desiccator
- drier
- oven
- dessicator
- 乾燥機
- drying machine
- dryer
- desiccator
- drier
- 乾燥期
- dry season
- dry spell
- dry period
- 乾燥果
- dry fruit (i.e. nuts)
- dried fruit
- 乾燥季
- dry season
- dry spell
- dry period
- 乾燥感
- dry, parched, or dehydrated feeling
- 乾性油
- drying oil
- linseed oil
- 乾燥剤
- drying agent
- desiccant
- desiccating agent
- dry agent
- 乾燥炉
- drying furnace
- drier
- kiln
- drying furnaces
- 乾燥材
- seasoned lumber
- dried wood
- seasoned timber
- seasoned wood
- 大野乾
- Oono Susumu
- Susumu Ohno
- 炉乾燥
- oven-dried
- oven-drying
- 乾田化
- reformation into well-drained paddy field
- 乾性咳
- nonproductive cough
- dry cough
- 乾杯!
- Bottoms up!
- Down the hatch!
- Toast!
- 好乾性
- xerophilic
- xerophilous
- 乾皮症
- xeroderma
- xerodermic
- xerosis
- 乾き度
- dryness
- dryness fraction
- 主な乾物
- Main Desiccated Foods
- 乾燥豆腐
- Kanso dofu (dried tofu)
- 乾貴美子
- Inui Kimiko (h) (1975.6.13-)
- 天日乾燥
- sun drying
- drying in the sun
- air drying
- sludge drying
- sludge drying by tne sun
- 無味乾燥
- dull and uninteresting
- cut-and-dried
- aridity
- 乾燥酵母
- Driedyeast(Yeastdried)
- dried yeast
- 乾坤一擲
- stake all (on something)
- play for all or nothing
- throwing all into a task
- life or death gamble
- 乾上がる
- to dry up
- to parch
- to ebb away
- 乾ききる
- to drain dry
- to dry out
- to scorch
- 飲み乾す
- to drink up
- to drain (cup)
- 乾布摩擦
- rubdown with a dry towel
- 乾熱滅菌
- dry-heat sterilization
- hot-air sterilization
- dry heat sterilization
- dry air sterilization
- hot air sterilization
- 乾涸びる
- to dry up completely
- to become stale
- 乾燥気候
- arid climate
- dry climate
- an arid climate
- 乾生植物
- xerophyte
- xerophytes
- zerophytes
- 乾燥味噌
- freeze-dried powdered miso (usu. salty)
- instant miso
- 乾燥野菜
- dehydrated vegetables
- evaporate vegetable
- 乾燥地帯
- arid region
- arid zone
- 乾燥地形
- arid landforms
- arid landscapes
- 尾形乾山
- Ogata Kenzan (1663-1743)
- Kenzan OGATA
- 気乾重量
- air-dried weight
- ordinary weight
- 空気乾燥
- air drying (seasoning)
- air seasoning
- air-drying
- 乾固する
- evaporate to dryness
- 気乾比重
- specific gravity in air-dry condition
- 乾燥密度
- dry bulk density
- dry density
- 凍結乾燥
- freeze drying
- lyophilization
- freeze-drying
- lyophilize
- frozen dehydration
- lyophilized
- 蒸発乾固
- evaporation to dryness
- 口内乾燥
- xerostomia
- dry mouth
- 乾物生産
- dry matter production
- 乾球温度
- dry-bulb temperature
- 燻乾法以前
- Before the age of the smoke seasoning method
- 脱活乾漆造
- Dakkatsu-kanshitsuzo
- 木心乾漆造
- Mokushin-kanshitsuzo
- 積層乾電池
- layered dry cell (battery)
- ayer built cell
- 天日乾燥床
- Tenbikansoutoko
- air drying bed
- sludge drying bed
- sun
- 乾枯らびる
- to dry up completely
- to become stale
- 乾球温度計
- dry-bulb thermometer
- 乾きの早い
- fast drying (clothes)
- 衣類乾燥機
- clothes dryer
- clothes drier
- laundry drier
- 乾燥地農業
- dry farming
- dry land farming
- 原子核乾板
- nuclear plate
- nuclear emulsion
- 乾性角膜炎
- xerotic keratitis
- keratitis sicca
- 乾田化試験
- paddy field draining test
- 半乾燥気候
- semi-arid climate
- semiarid climate
- semidesert climate
- 通風乾湿計
- ventilated psychrometer
- ventilation psychrometer
- 乾湿計公式
- psychrometric formula
- 無味乾燥な
- dry
- dry as dust
- innocuous
- insipid
- jejune
- matter of fact
- 乾燥させる
- desiccate
- evaporate
- 乾式測定法
- dry method for air pollution monitoring
- 歯髄乾屍剤
- pulp mummifying agent
- 乾性胸膜炎
- pleuritis sicca
- dry pleurisy
- 乾性脂漏症
- seborrhea sicca
- seborrhoea sicca
- 通風乾湿機
- aspiration psychrometer
- 凍結乾燥器
- freeze dryer
- lyophilizer
- Freeze-drying equipment;
- 通気乾燥器
- through flow drier
- circulation drier
- 通気乾燥法
- permeability drying method
- 乾物の一種。
- It is a type of dry food.
- 燻乾法の確立
- Establishment of the smoke seasoning method
- 乾燥血斑検査
- dried blood spot testing
- 色素性乾皮症
- xeroderma pigmentosum
- XP
- 君の瞳に乾杯
- Here's looking at you, kid
- Here's cheers to your eyes
- 大北山原谷乾
- Ookitayamaharadaniinui
- 乾湿球湿度計
- wet and dry-bulb thermometer
- psychrometer
- 乾燥性前鼻炎
- rhinitis sicca anterior
- 赤外線乾燥機
- infrared ray dryer
- ultrared ray dryer
- 除湿式乾燥機
- dehumidifying dryer
- 最大乾燥密度
- maximum dry density
- 自然乾燥処理
- natural seasoning treatment
- 蒸発乾固する
- evaporate to dryness
- 過熱蒸気乾燥
- superheated vapor drying
- 凍結乾燥血漿
- lyophilized plasma
- 流動層乾燥器
- fluidized bed dryer
- 乾性角結膜炎
- keratoconjunctivitis sicca
- 乾き飽和蒸気
- dry saturated vapor
- 乾き翼列効率
- dry bucket and nozzle efficiency
- 天日にて乾かす
- Drying fish in the sun
- 代表的な乾漆仏
- Some of the famous kanshitsu-butsu (Buddhist statues by kanshitsuzo)
- 乾漆吉祥天立像
- Dry lacquer standing statue of Kichijoten (Laksmi, Buddhist deity)
- 乾燥酵母 粉末
- Yeastdried,powder
- 大北山原谷乾町
- Ookitayamaharadaniinuichou
- マンガン乾電池
- manganese dry cell
- Zinc–carbon battery
- 高周波乾燥装置
- micro-wave drying equipment
- 赤外線乾燥装置
- infrared dryer
- infrared drying apparatus
- 自然乾燥ワニス
- air drying varnish
- air-drying varnish
- 高速天日乾燥床
- air drying bed
- high rate sun
- 食器洗浄乾燥機
- dishwasher and drier
- 法名、後乾徳院。
- His homyo (posthumous Buddhist name) was Gokentokuin.
- 乾式単板クラッチ
- dry single plate clutch [The dry single plate clutch has coaxial hydraulic drive and the limited slip differential has different locking percentages (25% on acceleration and 45% on lift off).]
- 乾式円板クラッチ
- dry disc clutch
- dry plate clutch
- 通風乾湿球湿度計
- ventilated psychrometer
- 通風式天日乾燥床
- drying bed with air injection
- 通気式天日乾燥床
- air injection type sun
- air drying bed
- drying bed with air injection
- 表面蒸発乾燥速度
- drying rate in surface evaporating
- 乾断熱気温低下率
- dry adiabatic lapse rate
- 内部蒸発乾燥速度
- internal evaporation rate
- 葉たばこ乾燥工場
- Hatabakokansou Factory
- アウグスト乾湿計
- August psychrometer
- 含水比乾燥密度曲線
- moisture-density curve for fill materials
- 恒温乾燥炉〔土質〕
- constant-temperature drying oven
- からからに乾燥して
- dry as a bone
- dry as excelsior
- ひどくのどが乾いて
- dry as a bone
- dry as a chip
- dry as a limekiln
- ~を祝して乾杯する
- drink a toast to ~
- 乾式選択接触還元法
- dry selective catalytic reduction process
- 廃木材乾燥熱圧装置
- facility to dry and heat-press waste wood
- 耕作可能な乾燥地域
- arable arid area
- 空気が乾燥している
- The air is dry.
- 半乾式排ガス処理法
- semi-dry flue gas treatment
- アスマン通風乾湿計
- Assmann's aspiration psychrometer
- Assmann ventilated psychrometer
- 燻蒸して乾燥させる。
- The fillet is smoke-dried.
- ヤツメウナギ(乾物)
- Lamprey eel (dried)
- 砂漠化・乾燥化の防止
- Preventing desertification and preventing land from becoming dry
- 乾式密閉風冷式変圧器
- dry enclosed forced-air-cooled transformer
- 空気吹込式天日乾燥床
- air drying bed
- air injection type sun
- drying bed with air injection
- 舌の根も乾かぬうちに
- no sooner were one’s words out of his mouth
- 木彫に木心乾漆技法併用
- Wood carving and mokushin-kanshitsuzo
- 乾燥フラッシオーバ電圧
- dry flashover voltage
- 湿式(乾式)塩素注入機
- wet (dry) type chlorinator
- 煮てから乾燥させたもの。
- Fish that have been boiled and subsequently dried.
- 乾漆十大弟子像(興福寺)
- The dry lacquer statues of Ten Great Disciples: enshrined in Kofuku-ji Temple
- これらを「乾本」と呼ぶ。
- This type of setsuyoshu is called 'Inuibon.'
- 掛軸は湿気や乾燥に弱い。
- Kakejiku is vulnerable to humidity and dryness.
- 乾麺(かんめん)・乾そば
- Dried noodles/dried soba
- からからに乾いたくちびる
- parched lips
- 乾燥時間は半日程度である。
- It needs half a day to be dried.
- 間断乾燥によるマラニア抑制
- intermittent drying
- 乾燥地における農村経営計画
- agricultural management plans in dry land areas
- 中国では「乾貨」と呼ばれる。
- In China, these items were known as 'gan huo' (dried food).
- 暖かく乾燥した大陸性の気団。
- It is a warm and dry continental air mass.
- 魚卵の場合は乾さなくてよい。
- When pickling fish eggs, there is no need to dry them.
- 乾漆鑑真和上坐像(唐招提寺)
- The dry lacquer seated statue of the Buddhist Master Ganjin (in Chinese pinyin, Jianzhen): enshrined in Toshodai-ji Temple
- 塩化カルシウム((乾燥用))
- Calciumchloride(fordrying)
- 袋スルメ:アオリイカの乾燥品。
- Fukuro-surume (surume in bag): Dried aoriika (Sepioteuthis lessoniana).
- 次に型からはずした墨を乾かす。
- Then remove the ink from the mold, and dry it.
- 乾燥濃縮人アンチトロンビンIII
- freeze-dried concentrated human antithrombin III
- 二番スルメ:スルメイカの乾燥品。
- Niban-surume (the second-grade dried squid): Dried surumeika.
- その年号から乾嘉の学と呼ばれる。
- It was called the Ken-Ka school due to the name of the era.
- 一般的に「乾麺」と呼ばれる状態。
- It is also called 'Kanmen' in general.
- その後に乾かすとできるのである。
- It is completed after drying.
- グラスをかちりといわせて乾杯する
- click glasses
- 塩蔵ではなく乾燥させたものがある。
- There is herring roe that is dried and not salted.
- - 2枚卸しにした身を乾燥させる。
- - Mackarel are butterflied and dried.
- 日本で食され、主に乾麺で流通する。
- They are eaten in Japan, and they are distributed mainly as dried noodles.
- 甲付スルメ:シリヤケイカの乾燥品。
- Kotsuki-surume: Dried shiriyakeika (Sepiella japonica Sasaki).
- (28)乾闥婆身(けんだつばしん)
- (28) Kendatsubashin
- 半乾燥地社会林業普及モデル開発計画
- Social Forestry Extension Model Development Project for Semi-arid Area
- さらに数日間日乾しして完成品とする。
- It will then dry in the sun for several more days, resulting in the final product.
- 乾闥婆の娘を娶り、娘の舎脂を産んだ。
- It married the daughter of Kendatsuba, Gandharva, and had a daughter, Sachi.
- 紙はすべて乾湿に対する抵抗力が弱い。
- All paper have a weak resistance to drying and moisture.
- 乾燥酵母では日本酒酒母が不要となる。
- When using dried yeasts, shubo (yeast mash) is unnecessary.
- 乾かす時間が短いと墨が散ってしまう。
- If the drying time is short, then the sumi will scatter.
- 肉が冷却すると焙炉にかけて乾燥する。
- The cooled meat is put into a hoiro (a kiln usually used for drying and kneading tea leaves) and dried.
- 乾性沈着モニタリング技術ガイドライン
- Guideline for Dry Deposition Monitoring
- 一昼夜塩漬けしたのち天日で乾燥させる。
- After soaking in brine for twenty-four hours, dry in the sun.
- その生地を帯状に細く切って乾燥させる。
- The dough is cut into narrow strips and dried.
- 岡寺 乾漆義淵僧正坐像(国宝)奈良時代
- Oka-dera Temple, dry lacquer seated statue of Gien Sojo (national treasure), Nara period
- 豆腐を塩で水分を抜き、乾燥させたもの。
- Tofu is dried after removing the water content with salt.
- 乾かして吹いて確認し、音階を調整する。
- Dry it, blow, adjust, and confirm its scale.
- その後、酒を散布して、再び乾燥させる。
- Sake is sprinkled over the Gyukakuso and it is dried again.
- この自然乾燥は、2~3ヶ月続けられる。
- This natural drying process continues for two to three months.
- 乾燥し煤けたものが用いられる(煤竹)。
- Dried and sooted bamboos called 'susudake' (soot-colored bamboo) are used.
- (時々ひっくり返し完全に乾燥させる。)
- (They are occasionally turned over and completely dried.)
- 乾元大宝 958年(天徳 (日本)2年)
- Kengen-taiho, in 958.
- 乾闥婆(Gandharva、けんだつば)
- Kendatsuba (Gandharva)
- また機械乾燥で大量生産されたものもある。
- Moreover, some manufacturers have introduced machines for drying the sweet potato, aiming at mass production.
- 耕作可能な乾燥地における砂漠化地域の割合
- proportion of desertification area to agriculturally used dry land
- 重曹のしみこんだ豆腐の水を切り乾燥させる。
- The tofu, having been soaked in baking soda, is then dehydrated.
- 乾闥婆像 - 獅子冠をかぶる着甲像である。
- The statue of Kendatsuba - it puts on armor and a lion crown.
- 第1関門 京都御苑乾御門前 (5.0km)
- The first checkpoint: In front of Kyoto Gyoen Inui-gomon gate (5.0 km)
- 紐状に細くし乾燥させ麺を形成していく手法。
- The dough is stretched thin like cord in the end, and then dried.
- 当代の名人として三川泉、近藤乾之助がいる。
- Izumi MIKAWA and Kennosuke KONDO are great performers of this school of our day.
- -- 乾物の場合、水で戻し、切ってから使う。
- Rehydrate it if it is a dry food and cut it.
- 蒸し器の蓋はずらして乾いた布巾を挟んでおく。
- Slide the lid of the steam cooker a little and tuck a dry fukin (dish towel) between the cooker and the lid.
- 乾燥度を上げたものは上乾○○などと呼ばれる。
- Well-dried fish is referred to as superior dried fish.
- 外套を開かずに乾燥しているためこの名がある。
- Fukuro-surume is named after its drying method in which it is dried without butterflying the mantle of the squid.
- なお納豆を乾燥させても、納豆菌は死滅しない。
- Even if natto is dried, the bacillus subtilis natto will not die out.
- 1~2回裏返しにし、まんべんなく乾燥させる。
- Turned over once or twice, kelp is dried evenly.
- また乾燥品は古くは民間薬としても利用された。
- Additionally, the dried mekabu seaweed was used as a folk medicine in ancient times.
- 表面が少し乾いてきたら削り節少々を輪状に振る。
- When the surface dries a little, sprinkle some shavings of dried fish in a circular manner.
- 作った直後は柔らかいが、乾燥すると強度が出る。
- Immediately after mixing, it is soft, but it increases in strength when dried.
- 卜部兼夏本(乾元本) 1303年写 第1,2巻
- The original copy of Kanenatsu URABE (the Kengen book) copied in 1303, the first and second volumes
- このため、乾燥化が進んでいると考えられている。
- Therefore, it is considered that dry land has expanded in these areas as well.
- 乾漆八部衆像(興福寺、8体のうち阿修羅が著名)
- The dry lacquer statues of Eight Guardians: enshrined in Kofuku-ji Temple, and the statue of Ashura (Bellicose Demon) is most famous of the eight
- 凍結乾燥器であって、次のイ及びロに該当するもの
- Freeze-drying equipment falling under the following (a) and (b)
- また、それらの藻類を漉いて紙状に乾燥させた食品。
- Alternatively, it refers to the food products where algae were dissolved in water, picked up, spread like a sheet of paper and dried.
- 乾物と同じ方法で何度も凍結させて乾燥させたもの。
- Using a similar method when producing kanbutsu dry food, fish are repeatedly frozen a number of times until dry.
- タケ竿に掛けて、室内で乾燥させてから、包装する。
- Hang belt-shaped products on bamboo poles, dry them in a room and pack them.
- 乾珍自身もその年の末、12月25日に没している。
- Kenchin himself died on February 14 in the next year.
- その後、水を含む藁灰で油脂分を落とし乾燥させる。
- Then, after oil and fat are removed using straw ash with water, and the sword is dried.
- 火棚を組み、衣類・食料・生木などの乾燥に用いた。
- Hidana (a frame suspended over an irori [hearth]) was built and used for drying clothes, food, and natural wood pieces.
- 「春過而 夏來良之 白妙能 衣乾有 天之香來山」
- 春過而 夏來良之 白妙能 衣乾有 天之香來山'
- - 鯨肉を揚げて油を絞った残りを乾燥させたもの。
- - Produced by drying remains after whale meat is fried and oil is squeezed out of it
- また乾燥前につぶす事による平べったい形状が特徴。
- In addition, they are flat noodles, resulting from a mashing process that takes place ahead of the drying process.
- これは箸休め、あるいは乾き物として酒肴にされる。
- Age soba is eaten as tapas to accompany sake and is served as hashiyasume (a side dish served between the courses) or kawakimono (dry foods such as rice crackers, roasted nuts and dried squid that are eaten with sake).
- 細く切った鮑を乾燥させた物で、祝い事に配られる。
- Thin strips of dried abalone are distributed at the time of a celebration.
- 水気を抜いて翌日日乾しにし、夜間は再び積み重ねる。
- Sun-dry the partially dehydrated roe the next day, and when night arrives pile the boards on it again.
- ところてんを戸外で凍結乾燥させたものが寒天である。
- Kanten is made by freeze-drying the tokoroten outdoors.
- 一番スルメ:ヤリイカあるいはケンサキイカの乾燥品。
- Ichiban-surume (the top-grade dried squid): Dried yariika or kensakiika.
- また、着物掛けを炉辺に置いて濡れた衣類を乾かした。
- Also, a clothes rack was placed near the Robe (hearthside) to dry wet clothes.
- 興福寺 乾漆八部衆像のうち緊那羅像(国宝)奈良時代
- Kofuku-ji Temple, statue of Kinnara of dry lacquer statues of eight legions (national treasure), Nara period
- 天日ではなく乾燥機で干す方法もあり、品質は落ちる。
- A drying machine is also introduced in drying process, but machine-dried kelp is inferior to sun-dried kelp in quality.
- 乾燥しすぎると折れやすくなるため加減が必要である。
- Kelp should be dried in moderation, because it becomes easy to break when being dried too much.
- 一週間から10日間乾燥させた後、箱詰め包装される。
- Dry them for a week to 10 days and pack them in boxes.
- 鳴滝泉谷町の法蔵寺前には、尾形乾山の陶窯跡がある。
- There are the remains of a pottery furnace by Kenzan OGATA in front of Hozo-ji Temple of Narutaki Izumitani-cho.
- 魚肉は塩をさっとふって乾し、粕に塩を加えて漬ける。
- When pickling fish meat, sprinkle a dash of salt, dry it beforehand, and soak it in sake lees added with salt.
- そして、乾燥した牛革草を黒焼きにして鉄鍋に入れる。
- The dried Gyukakuso is charred and put into an iron pan.
- もともとは水草であるヒシの実を乾かしたものを撒く。
- Originally, ninja scattered makibishi which was dried fruit (nut) of the aquatic plant hishi (water chestnut; Trapa japonica).
- - 鯨肉の皮から鯨油を絞った残りを乾燥させたもの。
- Whale skin dried after whale oil was squeezed out.
- 餅を薄く切断したものを天日で乾燥させ、焼いたもの。
- A kind of rice cake produced by slicing mochi into thin pieces, drying them under the sunshine, and toasting them.
- 乾隆帝時代の清では民衆音楽に楽器として用いられた。
- In Qing in the period of Chien Lung, it was used as an instrument for popular music.
- 乾くのを待って色調の出るまで何回でも重ね塗りをする。
- Wait till it dry, then repeat painting again and again until the target tint is obtained.
- 凍結乾燥してつくった凍り豆腐については高野豆腐参照。
- For kori-dofu (frozen bean curd) made by freeze-drying, refer to the article on koyadofu (freeze-dried bean curd).
- 乾元 1302年11月21日 - 1303年8月5日
- Kengen November 21, 1302 - August 5, 1303
- 木心乾漆阿弥陀如来・釈迦如来・阿閦如来・宝生如来坐像
- Mokushin kanshitsu-zukuri (wood-core dry lacquer) seated statues of Amidanyorai (Amitabha Tathagata), Shakanyorai, Ashukunyorai and Hoshonyorai (Ratnasambhava, one of the Five Wisdom Buddhas)
- これは、でん粉に魚や海老の乾燥品を混ぜて焼いたもの。
- This is made by grilling the mixture of potato starch and dried seafood such as fish and shrimps.
- 風味や食感が乾燥させずに食べる甘柿とは大幅に異なる。
- Its flavor and texture is considerably different from that of sweet persimmons eaten without drying.
- 乾隆・嘉慶 (中国)年間は考証学が隆盛した時代である。
- The Kenryu (Qianlong), Kakei era was when the study of old documents flourished.
- 篳篥に使われている素材は乾ききった古くもろい竹である。
- The material used to make a Hichiriki flute is old, dried-up, and fragile bamboo.
- 同母弟に後堀河天皇、同母姉に式乾門院利子内親王がいる。
- Her younger maternal brother was Emperor Gohorikawa, and her elder maternal sister was Imperial Princess Shikikenmonin Toshiko.
- 削った後は万力で重しをかけ乾燥を防ぎ、紙に裏打ちする。
- After shaving, a vice is used to apply pressure, then it is prevented from drying and then lined with paper.
- 他の乾燥食品と同様に古くは冬の保存食であったと伝わる。
- It is said that it was stored as winter preserves in ancient times similar to other dried food.
- そして、それを柿渋を引いては乾かす作業を複数回行った。
- It was coated with astringent persimmon juice and dried for several times.
- 湯煎前に酒を一滴たらすと色が乾燥せず、潤いを保つという。
- It is said if you add a drop of sake (Japanese liquor) when double boiling, the color will not dry out and it will keep the moisture in.
- 乾燥した昆布は水分を吸収すると膨張するという性質をもつ。
- Dried kelp has the property of swelling when it absorbs moisture.
- 乾小天守は1591年 - 1592年建造という説がある。
- It has been explained that Inui-kotenshu (Inui small castle tower) was built between 1591 and 1592.
- 『源平盛衰記』巻25に「乾山水」「乾泉水」の記述がある。
- In 'Genpeiseisui-ki' (the rise and fall record of the Genji and Heike clans' volume 25), the terms 'Kansansui (dry landscape)' and 'Kansensui (dry landscape)' were written there.
- 木の板(盆板)にとり、乾燥用の板(干し板)に移し変える。
- Put them on wooden boards (tray boards) and take them to the boards for drying (drying boards).
- 小麦粉と米粉を水で練って塩を混ぜて縄状にして乾燥させた。
- Flour and powdered rice were kneaded with salt and water, and the dough was then formed into rope-like shapes and dried.
- しかし、現在は種抜き後に乾燥させる種無しの干し柿もある。
- Today, though, there are seedless Hoshigaki made by drying the fruit after removing the seeds.
- つなぎに、フノリを使用し、生麺の他に乾麺も製造している。
- In these areas, a glue plant is used in buckwheat noodles as the binding agent and in addition to fresh noodles, dried noodles are produced.
- また、この窯が都の乾の方角にあるため、乾山と号したという。
- Since this furnace was located on northwest (direction of 'Ken' in Chinese Bagua direction) of the capital, he called himself Kenzan.
- その製法は、麹菌を発酵させ、乾燥後に熟成させたものである。
- The manufacturing method used is to ferment koji mold and mature it once it has dried.
- 玄室内に安置される棺は、石棺・木棺・乾漆棺など様々である。
- There are a variety of coffin types, such as stone coffins, wooden coffins and kanshitsu (dry lacquered) coffins.
- しかし、中国での砂漠化や乾燥化も増加の原因だとされている。
- However, it is also said that desertification and an increase of dry weather areas in China constitutes a factor of increasing the occurrence frequency of kosa.
- 近世では、乾燥剤として密陀僧を用いた漆器の装飾技法を云う。
- The term referred to a technique to decorate a lacquer ware by using Mitsuda-so (lead monoxide) as a desiccant in the early-modern times.
- のしいか(伸し烏賊、熨斗烏賊)とはイカを乾燥させた食べ物。
- Noshiika (伸し烏賊 or 熨斗烏賊) is a food made from dried squid.
- 手打そばが地域資源となっており、また乾麺も生産されている。
- Hand-made noodles are the local resource of the area and dried noodles are also being produced.
- 筆の通過した跡と滲み(淡い色)との差が、乾くと明瞭になる。
- The difference between the part where the brush has moved and the blurred part on the paper become clear when it gets dry.
- それを蓄積したものを乾燥させ、木部を削り取ったものである。
- Jinko can be obtained by removing the damaged area after the accumulated resins are dried.
- 滑りをよくするためにおからや米ぬかで乾拭きをしてつやを出す。
- To have better sliding properties, the stage is polished with bean curd refuse or rice bran to a glassy finish.
- 主に塩漬けしたり乾燥させたりして保存性を高めて商品化される。
- It is commoditized after its preservative quality is improved, mainly through salting or drying.
- 濃霧や日照不足などの理由で乾燥機の使用頻度が多い地域もある。
- However, some regions are forced to use such a drying machine frequently due to a dense fog, the lack of sunshine and so on.
- 墨の大小によって、10日~1ヶ月あまりでこの灰乾燥は終わる。
- This drying process continues for from ten days to one month, depending the size of the ink stick.
- 料理の飾りとして、素麺を乾燥したままで揚げて使う場合がある。
- Somen is sometimes deep-fried in a dried state for use as food decoration.
- 年月が経って乾燥した墨は、膠の分解もすすむためにのびが良い。
- When sumi gets old and dry, the animal glue decomposes, and therefore the ink flows better.
- 1303年(乾元_(日本)2)1月20日、左近衛少将に遷任。
- On January 20, 1303, he was appointed as Sakon-e-no-Chujo (lowest general of Sakon-e-fu).
- 竹の刈取りは秋〜冬に掛けて竹が一番乾燥している時期に行われる。
- The bamboo is harvested between fall and winter, the seasons when the bamboo is most dry.
- ネギや乾物エビ(オキアミ・サクラエビなど)を加えることもある。
- You can further add green onions and dried shrimp such as krill and small pink shrimps.
- 天日で乾かした後に粉末状に加工したり、漉いたりして食用とする。
- Green laver is dried under the sun and then processed into powder or sieved for consumption.
- 興福寺 乾漆十大弟子像のうち目犍連像、舎利弗像(国宝)奈良時代
- Kofuku-ji Temple, statue of Mokukenren of dry lacquer statues of Ju Dai Deshi (Ten Great Disciples of the Buddha) (national treasure), Nara period
- そこに異母兄である煉馬家旧臣犬山道節が現れ、網乾を切り捨てる。
- At that time Dosetsu INUYAMA, her elder brother by a different mother and an old retainer of the Nerima family, showed up and killed Aboshi.
- 乾燥した豆を事前に十分に水に漬けてもどし、弱火でゆっくり煮る。
- After being fully rehydrated, dried beans are simmered gently over low heat.
- 父は近藤乾三、母は小鼓方大倉流宗家大倉六蔵の二女・喜久の長男。
- His father is Kenzo KONDO and his mother is Kiku's oldest son who is the second daughter of Rokuzo OHKURA, the head of kotsuzumi-gata (shoulder-drum) Ohkura school.
- 乾麺が中心となっており、特徴としては変わりうどんが多数ある事。
- Tatebayashi Udon, is a hot-selling line of dried noodles, characterized by their varieties.
- かつてはそのまま乾燥させたため種が入っていて当たり前であった。
- It was natural that it would contain seeds as they were originally dried as is.
- 灰乾燥が終わった墨は、干し柿のように藁(ワラ)でつるして干す。
- After the drying process, the ink stick is bound by straw and hung to dry like making dried persimmons.
- そして、これをワラ等に巻いて日陰で一ヶ月~半年ほど乾燥させる。
- This is then wrapped with straw or the like to be dried in the shade for approximately one month to six months.
- 高野豆腐(こうやどうふ)とは、豆腐を凍結乾燥させた保存食である。
- Koya-dofu (freeze-dried bean curd) is a food made of preserved tofu.
- ちりめんじゃこは関西での呼び名で比較的良く乾燥させたものを指す。
- Chirimenjako is the name for relatively well dried fish in Kansai region.
- 非常食の乾パンの缶には、氷砂糖とともに、しばしば同梱されている。
- Konpeito, along with rock sugar, is often packed in a tin of sea biscuits as emergency provisions.
- 仏教では乾闥婆と同様に帝釈天の眷属とされ、美しい声で歌うという。
- In Buddhism it is said that it is Taishakuten's Kenzoku as well as Kendatsuba, and descants.
- 病中病後で体力が落ちている人や乾燥肌の人は特に注意を必要とする。
- Persons whose physical strength has declined due to illness or those with dry skin should pay attention in particular.
- 近年、オーストラリアMAURI社の輸入乾燥酵母が販売されている。
- In recent years, dry yeasts imported from Mauri Yeast Australia are commercially available.
- この復興日野椀は食器洗い乾燥機の使用にも耐えることが特徴である。
- One of this restored Hinowan's characteristics is that it can be used in automatic dishwashers/dryers.
- 使用する木材は柾目に挽くのが普通で、よく乾燥させたものを用いる。
- Straight-grained and well-dried wood is usually used as material.
- しかし仁清から直接技法を学んだ尾形乾山は優れた作品を多く残した。
- However, Kanzan OGATA, who learned pottery techniques directly from Ninsei, produced many excellent pieces of pottery.
- 墨が緻密に作られていれば、それだけ乾燥するまで長い年月がかかる。
- The more carefully the sumi is made, the longer it takes to dry.
- 玉露と同様、収穫前に被覆した茶葉を蒸し、碾茶炉で乾燥して製造する。
- Like gyokuro (refined green tea), tencha is made from tea leaves grown shielded from the sunlight before being harvested, which are then steamed and dried in tencha-ro (a special furnace for tencha).
- 乾麺類生産比率において長い間素麺・うどんに続く地位を維持していた。
- In terms of production ratio among dried noodles, hiyamugi noodles maintained its ranking next to somen and udon noodles.
- 引出しは乾燥するので煙草や海苔など湿気を嫌うものを入れる事が多い。
- Because the drawers are dry, they are often used to store articles that hate humidity such as tobacco and dried seaweed.
- 乾麺については、小麦粉に食塩と水を混ぜてよく練った生地が作られる。
- For the dried noodles, a dough is made by mixing wheat flour, salt and water, and kneading it thoroughly.
- この作業を数度繰り返し、最後に一週間ほどかけて乾燥させ完成となる。
- This work is repeated several times and finally it is dried for about a week to complete.
- また地域によっては石炭や家畜の乾燥させた糞が利用される場合もある。
- In some areas, coal and the dry feces of livestock can be also utilized.
- 昆布は、主に乾燥させて出汁をとるために日本料理では幅広く使われる。
- After being dried, kelp is widely used for making soup stock in Japanese cuisine.
- 通風型乾湿計、電気式湿度計又は鏡面冷却式露点計を用いた露点式湿度計
- Ventilated psychrometer, electric hygrometer, or dew-point hygrometer using chilled mirror dew cells
- 釈迦如来、阿弥陀如来、阿閦如来、宝生如来の4体で木心乾漆造である。
- They are Shakanyorai, Amidanyorai (Amitabha Tathagata), Ashukunyorai and Hoshonyorai (Ratnasambhava, one of the Five Wisdom Buddhas) and they are made with mokushin kanshitsu-zukuri (wood-core dry lacquer).
- 乾山は、1689年(元禄2年)、御室に閑居を構え、習静堂と号した。
- Kenzan prepared place to live as a hermit in Omuro and called himself Shoseido (習静堂) in 1689.
- 刈り取った牛革草を天日で乾燥させ、目方を十分の一になるまでにする。
- Harvested Gyukakuso is dried under the sun to reduce the weight to one tenth.
- 菟がその通りにすると、海水が乾くにつれて身の皮が風に吹き裂かれた。
- When the hare did as he was told his skin cracked as the seawater dried with the blowing wind.
- 製麺後に乾燥させて20cm内外の棒状に揃え、保存しやすくしたもの。
- While pursuing an easy method of preservation, dried Udon noodles are dried after shaping and then made even in a stick shape of around 20cm long.
- 乾燥させたアワビが用いられ、打鮑(うちあわび)という別名があった。
- In the old days, a piece of dried abalone was used as noshi instead of paper, which was also known as uchi awabi (beaten abalone).
- そばを風で乾かして、一定の長さの棒状に切り揃え、包装して売られる。
- Soba which has been air-dried and cut in a uniform length is packaged and sold.
- 膠を用いた墨液の場合、裏打ちをするときには長時間乾かす必要がある。
- In the case of bokuju made with an animal glue, a long drying time is necessary when adding a lining.
- これらを砂糖と共に甘く煮詰め、更に砂糖をまぶしてから乾燥させて作る。
- These are boiled down with sugar, sprinkled with sugar again, and dried.
- 釜から取り出した未乾燥品を『釜揚げシラス』と呼び、冷凍して出荷する。
- The fish just being cooked and not dried are called 'Kamaage shirasu' (straight-from-the-pot young sardine which is freshly boiled) and will be frozen and shipped.
- このため、砂漠化や乾燥化の防止は簡単に防ぐことができるものではない。
- Therefore, it is not easy to prevent desertification or to prevent land from becoming dry.
- 「淡墨で要所を描き乾かないうちに濃墨を点じる技法」という解説もある。
- It is also described as 'the technique to add a kozumi (deep India ink) before the lightly painted point dries.'
- リョクトウ、米の粉、蒸し餅、ケシ、乾燥レンゲなどを練ってゆでたもの。
- It is made by kneading such as mung beans, powder of rice, steamed rice, a poppy, and a dry lotus flower, and then boiling it.
- 冷して蜜をかけて食べたり、乾燥したものを鍋料理の具として用いたりする。
- Kudzukiri is enjoyed in many ways such as Japanese-style sweets in which syrup is poured over the cooled noodles, and as an ingredient in pot dishes, in which dried type is used.
- 能舞台や所作板はすべりをよくし、つやを出すためにおからで乾拭きをする。
- Okara is used for polishing Noh stage and Shosa-ita (board for shosa (the steps and movements of Kabuki and Noh actors)) with a dry cloth to make them smooth and glossy.
- また乾燥させた梅肉を配合したものは梅昆布茶(うめこぶちゃ)と呼ばれる。
- Kobucha with dried bainiku (plum pulp) mixed is called umekobucha.
- 東大寺法華堂(三月堂)には、乾漆造の梵天・帝釈天像(奈良時代)がある。
- At Hoke-do (Sangatsudo) in Todai-ji Temple there are statues of Bonten and Taishakuten of kanshitsu-zukuri, done in the dry lacquer technique (Nara period).
- やや後れて阮元を始めとする揚州学派が起こり、乾嘉漢学を発展させている。
- Yangzhou school of Gen Gen was born a little after this, and developed the Ken-Ka Sinology.
- 乾燥すると岩石唐紙の皺紋よりもくっきりとしたエンボス上の凹凸ができる。
- After it has dried, it shows clearer embossed patterns than the wrinkle patterns of ganseki-toshi.
- 従って、塗った漆が早く乾いてしまう湿度のない時期はこの作業に適さない。
- Therefore, it is not appropriate to work on this process during arid times when the coated urushi Japanese lacquer dries too quickly.
- 頒布形態としては協会系酵母、協会系酵母、協会系酵母乾燥酵母などがある。
- Sake yeasts are distributed in the forms of Kyokai sake yeasts, Kyokai sake yeasts, Kyokai sake yeasts, or dried yeasts.
- わが袖は 潮干(しおひ)に見えぬ 沖の石の 人こそ知らぬ 乾く間もなし
- My sleeves have not a moment to dry, just like the reefs lying offshore that cannot be seen even at low tide, although no one knows about it.
- 中国国内の砂漠化・乾燥化地域のほとんどが黄砂の発生源と考えられている。
- It is considered that kosa can be originated in almost all of the desert and dry land in China.
- 構成により大まかに「伊勢本」・「印度本」・「乾本」の3つに分けられる。
- According to the configuration, these could also be broadly divided into three types, 'Isebon,' 'Indobon,' and 'Inuibon.'
- 乾燥昆布、干し椎茸、鰹節、煮干、等を水に浸したり、お湯で煮出して作る。
- Dried konbu (a kind of kelp), dried shiitake mushroom, katsuobushi and boiled-dried fishes are immersed in water and are boiled to produce stock.
- 練って作った餅を薄く成形して天日で乾燥させ、焼いて醤油等を塗ったもの。
- A kind of rice cake produced by shaping kneaded mochi in thin slices, drying them under the sunshine, baking them, and applying soybean source, etc., on them.
- また、焼かずに乾燥させたペミカンのような保存食であったとする説もある。
- Another says that the 'Jomon cookie' might be a type of preservative food like pemmican, which was dried and not broiled.
- 干しいも(ほしいも、干し芋)はサツマイモを蒸して乾燥させた食品である。
- Hoshi-imo is made from sweet potato through the processing of steaming and then drying.
- かんぴょう巻 - 乾燥させたかんぴょうを水で戻し甘辛く煮たものを使用。
- Kanpyomaki (pickled gourd roll): Hosomaki using gourd strip (kanpyo in Japanese) which is boiled with sweetened soy sauce after rehydrating dried one, as a filling
- 切り干し大根(きりぼしだいこん、単に切り干しとも)は、ダイコンの乾燥品。
- Kiriboshi daikon (or simply called kiriboshi) is a dried product of daikon (Japanese radish).
- 採取されたアオノリ類は水洗いして風で乾かしたあと、材料として出荷される。
- Collected green lavers are washed with water, air dried, and then shipped as foodstuffs.
- 乾元大宝が発行されたあと、朝廷の弱体化もあり、銅銭は発行されなくなった。
- No copper coins followed after Kangen-taiho, partly due to weakening power and dignity of the Imperial Courts.
- 湿気を極度に嫌うので、革は演奏の前に炭火にかざして乾燥させる必要がある。
- Because moisture is an extreme nuisance, the leather should be dried over a charcoal fire before the performance.
- 国道163号 【乾谷西】交差点を北へ約2km、精華大通りを東へ約300m
- Using national road 163: Drive from the 'Inuidani-nishi' crossing for approx. 2km to the north and for 300m on Seika-odori Street to the east.
- 歴代銅で鋳造されたが、1868年(明治初年)小曽根乾堂製作の石印だった。
- Gyoji had traditionally been cast from copper but the one made in 1868 by Kendo KOZONE was made from stone.
- 折りしも、兵を引き連れた国春が隣国の乾を攻めるために北の館へやって来る。
- Just then, Kuniharu came to Kita no Tachi to attack Inui in a neighboring country with an army.
- 但し、車いす競技はスタートから5kmの地点(京都御苑乾御門前)がゴール。
- On the contrary, the finish line for the wheelchair marathon is located at a point 5 km from the start, in front of Kyoto Gyoen Inui-gomon gate.
- 近年は、衛生確保のためビニールハウスや網を張って乾燥させてることが多い。
- From the hygienic viewpoint, plastic greenhouses and nets are used when sweet potato is dried these days.
- 調味料は、2回に分けられた乾燥工程の合い間にローラーによって塗布される。
- Seasonings are applied by roller between two drying processes.
- この日は土俵の土が非常に乾いており、表面がカサカサになってヒビ割れていた。
- On that day, the clay of the dohyo was rather dry and many cracks were found on the surface of the dohyo.
- 乾燥が終わった高野豆腐をアンモニア処理室にいれアンモニアガスを充満させる。
- The koya-dofu is placed in an ammonia processing room after drying it, and then the room is filled with ammonia gas.
- 夜間は凍結し、日中に溶けることを繰り返すうちに完全に水分が抜け乾物となる。
- By repeating the cycle of freezing overnight night and thawing during the day, it fully dehydrates and becomes a dry food.
- 表面を削って汚れを除いて(裸節)から、水分を落とし、天日干しで乾燥させる。
- The fillet shaved of its surface dirt (called 'hadakabushi') is drained, and then it's dried in the sun.
- カビを用いて乾燥させた節を枯節と呼ぶが、このカビは当初自然発生させていた。
- At first, the fungus, with which katsuobushi was seasoned into karebushi, was generated spontaneously.
- なお乾燥する時に魚をセロファンで包む方法は、特別に文化干しと称されている。
- The drying method whereby fish are wrapped in cellophane is especially referred to as bunkaboshi.
- 香ばしい風味を出すために茶葉を乾煎りし、ほうじ茶として飲まれることも多い。
- It is commonly drunk as hojicha, dried and roasted for savory flavor.
- 乾元元年(1302年)には数百貫の私財を投じて播磨国福泊港を修築している。
- In 1302, he refurbished the Fukudomari Port in Harima Province at his own expense of hundreds of kan (obsolete unit of currency).
- 逆に外気が乾燥している時は木材が収縮して材と材の間に隙間ができて風を通す。
- On the other hand, when the outside air is dry the wood constricts and spaces appear, thereby allowing the breeze to pass through.
- また、干し椎茸などの乾物を水に浸して徐々に成分を抽出する方法も用いられる。
- Soup stock is also extracted by slowly steeping the dried ingredients, such as dried mushrooms, in water.
- 代わって中国大陸には暖かく乾燥した揚子江気団ができ始め、勢力を強めていく。
- Instead of it, warm and dry Yangzi jiang air mass begins to be spawned and increases its strength.
- 民間機関(シンワフーズケミカルなど)でその自社酵母の乾燥化を受託している。
- Drying of such proprietary yeasts is outsourced to private institutes (such as Shinwa Foods Chemical).
- また墨をつける段階である程度乾かさないと、墨が滲んだり、薄くなったりする。
- Additionally, the paper should be somewhat dried before putting black ink; otherwise, the ink may run on the paper or become faint.
- カラスミ(鱲子)は、魚の卵巣を塩漬けし、塩抜き後、天日干しで乾燥させたもの。
- Karasumi is a food product made from fish roe, which is first salted down and then sun-dried after some of the salt is removed in water.
- 乾物のため保存性は高いが、保存期間が長くなると脂肪分が酸化し品質が劣化する。
- Its preservative quality is high since it's a dry food, but when the storage life gets longer, the fat content is oxidized and the quality deteriorates.
- 中国では、砂糖を加えて乾燥させた、顆粒状のインスタント豆乳も販売されている。
- Granular instant soymilk, made by adding sugar and drying it, is also sold in China.
- 雨具などを掛け乾燥させたり、食品を吊るし煙による燻煙で保存食を作ったりする。
- It is used to dry rain gear or to preserve food by hanging it in smoke.
- 『阿不幾乃山陵記』には、石室は馬脳(瑪瑙)、棺は乾漆であったと書かれている。
- In 'Aoki no Sanryoki,' it is written that the stone chamber and coffin were made of agate and Kanshitsu (dry lacquer), respectively.
- そのため、塗りに失敗すると漆の水分の乾き際に穴から下まで一直線に割れが入る。
- So, if the coating fails, it will crack straight from the hole to the bottom when moisture from the urushi Japanese lacquer starts to dry.
- 干菓子(ひがし)または乾菓子(ひがし)は、水分の少ない乾燥した和菓子の総称。
- Higashi (干菓子) or Higashi (乾菓子) is a generic term that refers to dry Japanese sweets.
- 墨跡では清の乾隆帝が蒐集した三点の模写本が有名である(北京故宮博物院所蔵)。
- Among these handwritings, the following three copied books collected by Chien Lung of Qing are famous (possessed by the Palace Museum in Beijing).
- 愛媛県松山市には、松山あげという乾燥した油揚げがあり、保存食として利用される。
- In Matsuyama City, Ehime Prefecture, people preserve dried aburaage, called 'Matsuyama-age,' as a nonperishable food.
- 戦前、日持ちの悪かった蒲鉾を乾燥させ日持ちさせたものを削り食したことから由来。
- Originally, in the prewar era, because the kamaboko didn't keep well, people dried it as a means of preservation and would scrape off portions of it to eat.
- 第一皇女:利子内親王(式乾門院)(1197-1251) - 斎宮、四条天皇准母
- The first Princess: Imperial Princess Rishi (Shikikenmonin) (1197 - 1251) - Saigu (an unmarried princess who, in former times, was sent by the emperor to serve at Ise Shrine), Emperor Shijo's Junbo (equivalent rank to Emperor's birth mother)
- 冬の青空に雪を戴く赤城山から乾いた空っ風が吹き降ろす、荒涼とした上州の宿場町。
- A desolate post station in Joshu, where a strong, dry wind is blowing down from the snow-capped Mt. Akagi under a blue winter sky,
- 「乾」「坤」の2巻からなる書物で全巻漢文・漢詩であり、要所に挿絵が入っている。
- The book consists of two volumes, 'Ken' and 'Kon,' which are written in the form of Chinese classics and Chinese poetry dotted with illustrations.
- これ以外にも、以下のリストのように、黄砂の発生が考えられている乾燥地帯がある。
- In addition to these, there are the following dry zones where kosa can occur:
- 海草のフノリを乾燥させて畳状にした接着剤で、金箔を貼るときに煮溶かして用いる。
- This is an adhesive generated by dried and tatami-shaped funori, a seaweed, which is used by melting when pasting gold leaf.
- 干し柿(ほしがき)は、ドライフルーツの一種で、カキノキの果実を乾燥させたもの。
- Hoshigaki is a kind of dried fruit made by drying Japanese persimmons.
- 鯨肉の脂身が多い腹部の皮を熱して、鯨油を取り出した残りを乾燥させたものである。
- It is prepared by heating fatty ventral meat of whale, removing fats therefrom, and drying the resultant residue.
- 他の地域でも一般的な乾麺の一つで、中国各地の工場で生産が行われ販売されている。
- It is also one of the most popular dried noodles in other areas, which is produced in factories all over China and sold.
- その工程は、除殻、加塩、洗浄、整形、煮熟、焙乾、二度煮、乾燥というふうになる。
- The process consists of shell removal, salting, washing, shaping, stewing, roasting and drying, a second stewing and finally drying.
- 改良土佐節は燻乾法を土佐に伝えた甚太郎の故郷に教えた以外は土佐藩の秘伝とされた。
- The method of producing the improved Tosa-bushi was kept secret, except for people in the hometown of Jintaro, who taught people in Tosa Province the smoke seasoning method.
- 手摘みした茶葉はその日のうちに蒸した後、揉捻(じゅうねん)を行わずに乾燥させる。
- Tea leaves picked by hand are steamed later the same day and then they are dried without doing junen (crumpling up leaves.)
- 興福寺の八部衆像は麻布を漆で貼り重ねた乾漆造で、廃絶した西金堂に安置されていた。
- The Hachibushu statues of Kofuku-ji Temple are made by kanshitsu-zukuri, which is a technique of pasting hemp clothes in layers with lacquer were and had been placed at Saikon-do hall which was abolished later.
- 左近の桜はもともとは梅だったといい、乾枯したのを契機に桜に植え替えられたという。
- It is said that a plum tree had originally been standing where Sakon no Sakura was planted, and the plum tree was replaced with a cherry tree because it died from being dried out.
- すると、水野は「一風呂入って服を乾かしたがよい。」と入浴を勧め湯殿の案内させる。
- Then, Mizuno says, 'You should take a bath and dry your clothes' and lets his servant guide him to the bathroom.
- この説は長く支持され、清の乾隆帝もこれを認めたため、反論は辛亥革命後に噴出した。
- This opinion was supported for a long time and the Emperor Qian-long of the Qing Dynasty also acknowledged this opinion and, therefore, objections broke out after the Xin-hai Revolution.
- 乾本の初期のものに、後書に「易林誌」とあるため「易林本」とも呼ばれるものがある。
- Among the series of the early Inuibon, there was edition called 'Ekirinbon,' the name was derived from the word, 'Ekirinshi' (records of Ekirin) appearing in the postface of the book.
- 切らずにそのまま干したものは「丸干しいも」と呼ばれ20日ほどの乾燥が必要になる。
- The steamed sweet potato dried entirely without being cut is called 'maru-hoshiimo' (uncut whole piece of dried sweet potato), which requires about 20 days to dry.
- 一般に売られている寒天は、冬の寒冷地で自然凍結と天日乾燥を繰り返して作られている。
- Kanten, as sold at markets, is produced through repeated freezing and drying in a naturally cold climate during the winter.
- 時に浜浦(はま)の上に多(さは)に海苔{俗(くにひと)、乃理と云ふ}を乾せりき。」
- At that time, lots of seaweed (locals called it 'nori') were dried on the beach.'
- 秋篠寺 木造(頭部乾漆造)梵天立像・救脱菩薩立像(重文)頭部奈良時代、体部鎌倉時代
- Akishino-dera Temple, wooden (head, lacquered) standing statue of Bonten, standing statue of Gudatsu Bosatsu (important cultural properties), heads in Nara period, bodies in Kamakura period
- 塩蔵乾燥させて作った豆腐には、山形県岩根沢地方(西村山郡西川町)の六浄豆腐がある。
- As an example of salt-dried tofu, rokujo dofu (salted tofu) in the Iwanezawa area (Nishikawa-machi, Nishimurayama-gun) of Yamagata Prefecture is representative.
- 香の中には練香と呼ばれる丸薬状の香もあるが、線香ほどは乾燥させないのが普通である。
- A kind of Ko products called Renko, with a shape similar to a pill, is not so dried as in the case of Senko.
- 覩貨邏人の乾豆波斯達阿が帰国のための送使を求め、妻を留めて数十人と西海の路に入る。
- Genzuhashidachia, a Tokara man, asked for an envoy in order to return home and, leaving his wife behind, went on his journey of the western seacoast with several dozen attendants.
- 酒粕は圧搾の不十分な湿ったものがよく、乾いたものは酒を含むのが少ないから味が劣る。
- The moist sake lees being not sufficiently compressed tastes better than the dry one that contains little sake.
- 乾漆不空羂索観音立像、塑造日光・月光菩薩立像ほか東大寺法華堂(三月堂)・戒壇院諸仏
- The Todai-ji Temple's statues enshrined in its Hokke-do Hall (also called Sangatsu-do Hall) and Kaidan-in Hall: the dry lacquer standing statue of Fukukenjaku Kannon (literally, Never-Empty Lasso Kannon), the standing statue of Nikko Bosatsu (Sunlight Bodhisattva), the standing statue of Gakko Bosatsu (Moonlight Bodhisattva), and so on
- 758年(乾元_(唐)元年)に採訪処置使は観察処置使(略して観察使)と名が変わる。
- In 758, the name saihoshochishi was changed to kansatsu shochishi (kansatsushi for short).
- 乾麺のものは保存性は良いが、他の麺に比べて虫がつきやすく保存には注意が必要である。
- Although dried noodles exhibit good storage quality, it easily attracts worms and attention needs to be paid to preserve the noodles.
- 鮑(あわび)の肉を塩蔵し、煮て乾燥したものを「明鮑」といい、中国料理に用いられた。
- The meat of awabi salt-cured, stewed and dried is called 'mingbao' and used in Chinese cuisine.
- 一つの色を染めてしまうと色がにじんで混ざるのを防ぐために乾くまで次の色には移らない。
- Once a color is applied, the next color cannot be applied until the previously used dye dries to prevent the colors from running.
- 後にこの雁金屋から元禄文化の重要な担い手だった尾形光琳、尾形乾山兄弟が誕生している。
- Later, the Kariganeya turned out the Korin OGATAand Kanzan OGATA brothers who played a great role in the Genroku Culture.
- 個々の料理、珍味やいわゆる「乾き物」とよばれるおつまみ類については個々の記事に譲る。
- See individual articles for details about other dishes, delicacies, and tidbits called 'kawakimono' (literally, dry food).
- 本来の拓本は湿拓のみであったが、乾拓ができたため、その対比として生まれた名称である。
- Although the original method of making rubbings was only shittaku, another method called kantaku (dried rubbing) was developed later, and then this term was created in order to distinguish wet rubbings from dried rubbings.
- 蒸しと乾燥を20~30回、飴色になるまで繰り返す製法のため3~4ヶ月の期間を要する。
- Since the process of making yubeshi requires a repetition of steaming and drying for twenty to thirty times until the citron cup turns yellowish-brown, it takes a period of three to four months.
- 日本でも古来、内陸部で食べる鮑は羅鮑(身取り鮑)で殻から取った物を干し乾燥していた。
- In Japan, shucked abalone were traditionally eaten in inland areas and the meat taken out from the shell was hung out to dry.
- 田作(たづくり、たつくり)は、カタクチイワシの幼魚の乾燥品、およびそれを調理した料理。
- Tazukuri (also called tatsukuri) is a dried or cooked product of young anchovies.
- おからを瞬時に乾燥させることで、日持ちのする飼料として販売することができるようにした。
- It makes okara into long-life feeding stuffby drying it instantly.
- 乾燥状態では軽く締まったスポンジ状で、これを水で戻し、出汁で煮込むなどして味を付ける。
- In its dry form, it's light and shrunken to a sponge-like state, so it's reconstituted and seasoned by simmering in broth.
- 「節」とあるが、鰹節のように完全には乾燥していないため、そのまま食材として利用できる。
- Bushi of namaribushi is common to the bushi of katsuobushi (dried bonito), but namaribushi is not dried as much as katsuobushi, therefore it can be eaten as it is.
- 数種の香木を混ぜて粉末にし、粉末のまま乾燥したものと、浄水と混ぜ練香としたものがある。
- It is mixed and powdered with a few kinds of koboku (fragrant wood), and there are one dried as powder and another mixed with purified water to make pastille.
- 鶏足寺 (木之本町)像 (滋賀県伊香郡木之本町)― 木心乾漆造、3躯のみ現存、平安時代
- The statue of Keisoku-ji Temple (Kinomoto-cho, Ika-gun, Shiga Prefecture) - mokushin kanshitsu-zukuri, wood-core dry lacquer, currently only three bodies in existence; Heian period
- このように簀のまま乾燥させると、簀の目が皺紋をつけて、独特の風合いをもった唐紙となる。
- Dried on the screen like this, slits of the screen make wrinkle patterns, which can add a particular taste to karakami.
- 「兄が攻めて来たら鹽盈珠で溺れさせ、苦しんで許しを請うてきたら鹽乾珠で命を助けなさい」
- If your brother attacks you, then use Shiomichinotama to drown him, and if he suffers and begs for forgiveness then save his life with Shiohinotama.'
- また、水質汚染や廃棄物によって土壌が汚染され、植物が枯れて乾燥化を進めている例もある。
- In some cases, the soil polluted due to contaminated water and waste has killed plants, expanding dry areas.
- 良質の枯節どうしをぶつけると、「カンカン」と硬い木材同士を叩いたような乾いた音を発する。
- Hit a good-quality karebushi against another one, and there will be a clanging sound similar to what one hears when striking a piece of hard timber against another piece.
- 干物は風通しを特に重要視するため、乾燥した空気が吹き込む冬場の物が美味しいとされている。
- Ventilation is considered particularly important when making dried fish and it is believed that the best dried fish is produced when it is exposed to dry air blowing in winter.
- 冬の間、シベリアから中国大陸にかけての広範囲を、冷たく乾燥したシベリア気団が覆っている。
- During winter, a wide range from Siberia to China is covered by cold and dry Siberia air mass.
- 『贈右大臣正二位大久保利通葬送略記・乾』によると大久保は全身に16箇所の傷を受けていた。
- According to 'The attendance at a funeral: The conferral of the posthumous rank, the Udaijin (minister of the right), Shonii (Senior Second Court Rank), Toshimichi OKUBO: the summary and Kan (乾),' Okubo received sixteen wounds to his body.
- 砂漠化や乾燥化の多くは、旱魃などによる軽度の水不足によって植物が枯死することから始まる。
- Desertification and advancing the dry state of land mostly starts when plants are blighted due to a slight shortage of water, for example, caused by dry weather.
- 降水量によって、土壌の乾燥状態、積雪や植物の有無といった地面の状態が変化するためである。
- This is because, due to the amount of rainfall, the states of the soil, such as the dryness level of the land and the existence or nonexistence of snow or plants, change.
- 江戸時代、刊本は「乾本」の系統が付録の増大・形式の変化などで廃れるまで続けて利用された。
- In the Edo period, the printed setsuyoshu had been used continuously until the 'Inuibon' and its lineages waned due to the undue increase of supplements and the change of the style.
- もち米を蒸してから乾燥し、軽く砕いた道明寺粉で作る餡入りの餅で、塩漬けした桜の葉で包む。
- Mochi that includes sweet bean paste and is made from domyoji powder which produced by steaming glutinous rice, drying it, and crushing it to some extent, and this mochi is wrapped in a salted cherry tree leaf.
- 製品によっては生乾きの雑巾のような臭い、汗のような臭いなど「悪い香」を呈するものもある。
- However, some products have a 'bad smell' like that of damp-dried wiping cloth or of sweat.
- 一味唐辛子(いちみとうがらし)は、乾燥させたトウガラシの実をすりつぶして粉末にした調味料。
- Ichimi-togarashi (cayenne pepper powder) is a seasoning made of dried red pepper ground into powder form.
- 乾物(かんぶつ)とは、保存性や食味の向上を目的として水分を抜き乾燥させた食品のことである。
- Desiccated foods are foods that have been dried with the aim of enhancing flavor and storage qualities.
- 像表面には乾漆(漆に木粉や針葉樹の葉の粉などを混ぜたもの)を盛り上げて細部を仕上げている。
- The surface of the statue is painted with kanshitsu (dry lacquer, made by mixing lacquer with wood powder and powdered leaves of conifer) to finish the details.
- 室内に張られている襖や障子も湿度が高くなると湿気を吸収し、乾燥すると水分を発散させている。
- When humidity becomes high the fusuma and shoji used in rooms absorb moisture and they evaporate moisture when the air dries.
- その他にも麹菌を発酵させた後乾燥させてから熟成した塩辛納豆(寺納豆)と呼ばれる納豆がある。
- There is also a type of natto called shiokara natto (tera natto), which is made by fermenting soybeans with Aspergillus oryzae, and drying it and then letting mature.
- また、器は、青磁白磁はもちろん有田焼、尾形乾山、清水六兵衛などの美術品クラスのものを使う。
- It uses dishes which are classified as art objects, which includes not only celadon and white porcelains but also Arita ware, Ogata-Kenzan, and Shimizu-Rokubei.
- 石垣は出丸部分と乾御矢倉部分を残しほとんどが、当時近江鉄道の線路敷設に使用された様である。
- Most of the stonewalls, except the parts of the Demaru and the Inui yagura, seemed to have been used for railroad construction by the Ohmi Railway Corporation at the time.
- 京都は寺院料理の影響をうけ、また海産物に乏しいことから野菜や乾物を使った料理に発展をみた。
- Because dishes in Kyoto were affected by dishes at temples and marine products were unavailable, dishes using vegetables and dried foodstuffs developed.
- 国際シンポジウム「砂漠とともに生きるII -乾燥地科学と現場での取り組み 」の開催について
- An International Symposium Living with Deserts II: Linkages between Dryland Science and On-the-Ground Practice to be Held
- 機械で揉みながら乾燥させるものに比べると香りが高く、渋味が少なくあっさりとした味わいになる。
- Compared to tea leaves that have been crumpled while being dried in a machine, it has a better fragrance, less bitterness and a lighter taste.
- 乾麺の生産量は昭和40年代までは8万tを維持していたが、昭和50年代に入ってから急激に減少。
- The production quantity of dried noodles was once maintained at 80,000 tons until late 1960's/early 1970's, but it decreased quickly from the latter half of 1970's.
- 凍結乾燥器、粉砕機、天びん、遠心分離機、分光光度計、核酸増幅器及び電気泳動装置を有すること。
- That the Applicant possesses a freeze-drying device, pulverizer, weighing scales, centrifugal separation device, spectrophotometer, nucleic acid amplifier and electrophoretic apparatus.
- 大字千代原は昭和6年、「桂」を冠称する5町(千代原町、乾町、艮町、巽町、坤町)に編成された。
- The Oaza Chiyohara was reorganized into five towns which were prefixed by the name 'Katsura' in 1931 (Chiyoharacho, Inuicho, Ushitoracho, Tatsumicho and Hitsujisaru-cho).
- 清朝も同様に保護したが、乾隆帝はさらに採拓用のレプリカを作り、石鼓を完全保護する策を取った。
- The Qing Dynasty also protected it, and furthermore the Emperor Qian-long made a replica for rubbing to make copies, in order to save sekko completely from degradation.
- 海神は釣針と鹽盈珠(しおみちのたま)・鹽乾珠(しおひのたま)をホオリに差し出し、こう言った。
- The sea god gave Hoori the fishing hook as well as Shiomichinotama and Shiohinotama, and he told him as follows.
- しかし、この分類変更の結果、「印度」は「ゐ」部に分類され、「い」部の最初は「乾」に変わった。
- However, due to the aforementioned change of classification, the word 'Indo' was moved to the section of 'ゐ,' losing its position as the first entry in the section of 'い' to another word, 'Inui.'
- しかし乾本時代には、その派生として漢字を草書・振り仮名を平仮名にするものも登場してきている。
- In the era of the Inuibon, however, as a derivative, there appeared new type of setsuyoshu, in which each entry was written in Chinese character in cursive style and the furigana was in the form of hiragana (the cursive form of kana or the Japanese syllabaries).
- 干し柿に用いられる柿は渋柿であり、乾燥しやすいよう、果実が小型の品種が用いられることが多い。
- The persimmons used for Hoshigaki are astringent persimmons and, as they dry more quickly, cultivars with small fruit are often used.
- その薫陶を受けた松本長、野口兼資、近藤乾三、高橋進 (能楽師)などの名人を多く輩出している。
- Also, many great performers who were trained in the Hosho school's performance appeared; for example, Nagashi MATSUMOTO, Kanesuke NOGUCHI, Kenzo KONDO, and Susumu TAKAHASHI.
- 寒天(かんてん)は、テングサ(天草)、オゴノリなどの紅藻類の粘液質を凍結・乾燥したものである。
- 'Kanten' (agar, or agar agar) is made from frozen and dried mucilage of red algae such as tengusa (agar weed) and ogonori (Chinese moss).
- 焙乾法で作られた鰹節は熊野節として人気を呼び、土佐藩は藩を上げて熊野節の製法を導入したという。
- The katsuobushi thus produced with the roast seasoning method was called Kumano-bushi (katsuobushi produced in Kumano), and this was so popular that the entire Tosa clan introduced the method into their own katsuobushi production.
- 加工の方法は、主に伊勢方式と呼ばれる乾燥原藻を水戻しして蒸乾する蒸乾法と、煮乾法に大別される。
- Processing methods are roughly divided into steam and dry methods called Ise hoshiki (a traditional steaming method) in which dried algae is rehydrated and then steamed and dried, and boiling and drying methods.
- これは異例の早さであり、足利氏という出自によるものか、乾珍個人の資質によるものか明らかでない。
- This pace of advancement was extraordinarily fast, though it is not clear whether this is because of his origin or because of his endowment.
- 春になるまで充分乾燥させてから使用するが、耐久性を高めるために使用前に燻したりすることもある。
- They are used after sufficient drying until spring but are sometimes smoked before being use to increase their durability.
- 大坂では、刃物の街である堺市の職人が、乾燥昆布を甘酢に浸し、表面を削ったおぼろ昆布が生まれた。
- In Osaka, a craftsman in Sakai City, a town of cutting tools, created the shredded tangle by shaving the surface of sweet vinegar-soaked dried kelp.
- 大阪の農産物と交換に蝦夷から運ばれた乾物は、昆布のほか、帆立貝、タラ、身欠きにしんなどがある。
- Dry foods shipped from Ezo in exchange for agricultural products of Osaka included Yesso scallop, Pacific cod and dried herring, in addition to kelp.
- 煮豆(にまめ)は、ダイズやアズキ、の乾燥豆を水でもどし、甘い味付けでやわらかく煮たものである。
- Nimame (boiled beans) is a type of dish that is prepared by rehydrating soybeans, azuki, or other dried beans and then boiling them with sugar until they are tender.
- また、手拭の端が縫われていないのは、清潔を保つ為水切れをよくし早く乾くようにと云う工夫である。
- Tenugui is not sewn at the bottom so that it dries well and quickly in order to keep itself clean.
- 近世になると乾燥させる前に「揉む」工程が入るようになり、徐々に品質も向上していったと思われる。
- The 'rubbing' process began to be incorporated prior to the drying process in modern years and the quality gradually improved.
- 蕎麦粉と乾燥させたゴボウの若葉などを混ぜ、小麦粉をつなぎとして加えた後に練り上げて蒸したもの。
- Soba mochi is steamed dough made by kneading together buckwheat flour and other ingredients such as young leaves of burdock with wheat flour as a binding agent.
- 他にも、成分を取り出して基礎化粧品の開発に成功した例、乾燥おからを使った猫砂などの実用例もある。
- In addition, there are successful examplesof developing a basic skin care using an extract of okara and practical use of dried okara as sand for pet cat.
- アサリのむき身か、焼きハゼ、または焼乾、煮乾の雑魚をみじんに刻んだのを加えるといっそう美味しい。
- It would be more tasty if split clam, or shredded roasted goby, roasted or boiled small fishes are added.
- 乾燥粉末を料理の仕上げに加えると、四川料理の特徴といわれる舌の痺れるような独特の風味が得られる。
- By adding the dried powder to the dishes last, the tongue gets the uniquely electrifying flavor sensation characteristic of Szechuan food.
- 漬け物、梅干し、塩辛、しらす乾し、佃煮、落花生など、さまざまなものを付け合わせに食べる事が多い。
- It is often eaten with various toppings such as tsukemono (Japanese pickled vegetables), umeboshi (pickled plums), shiokara (salted fish entrails), shirasuboshi (dried young sardines), tsukudani (various ingredients such as seafood and seaweed cooked in sweetened soy sauce) and peanuts.
- 原型の土が十分乾燥してから、今度は中型全体を覆うような形で「外型」(雌型)をやはり粘土でつくる。
- After the original clay mold was dried enough, an 'outside mold' (also known as megata in Japanese), which covered the whole original mold, was to be made of clay as well.
- そこで、尾形乾山に命じて京から美声で“はや鳴き”の鶯を3,500羽取り寄せ、根岸の里に放鳥した。
- He then instructed Kenzan OGATA to send for 3,500 'early singing bush warblers' with sweet notes from Kyoto and let them free in Negishi no Sato Town.
- 穀物のわら(飼料用以外の用途に供するものとして農林水産省令で定めるものを除く。)及び飼料用の乾草
- Straw from grain (excluding those prescribed by Ordinance of the Ministry of Agriculture, Forestry and Fisheries as being supplied for uses other than feed) and forage for feed.
- ちなみに八部鬼衆は、乾闥婆・毘舎闍・鳩槃荼・薛茘多・那伽(龍)・富單那・夜叉・羅刹の名を挙げる。
- Incidentally, Hachibukishu include Kendatsuba, Bishaja, Kuhanda, Heireita, Naga, Futanna, Yasha and Rasetsu (Rakshasa).
- 簡単に言うと、収穫した茶葉を蒸して揉み潰し、茶葉の型を整えつつ乾燥する、という工程の並びになる。
- In short, the process for producing Japanese green tea is steaming, crumpling up harvested leaves, and then drying and fixing their shapes.
- 干し柿のうち、硫黄で燻蒸し、乾燥させた後も柔らかく果肉に水気が感じられるものを、あんぽ柿という。
- One type of Hoshigaki called anpogaki, is fumigated by sulfur and remains soft and juicy even after drying.
- 珍味として販売されている「のしいか」には単に乾燥させたイカではなく、甘く味付けされたものもある。
- Noshiika' sold as a delicacy include a variety which is not only dried but further seasoned sweet.
- 山西省では、「稀粥」というと粟粥を指し、「稠粥」または「乾粥」というとご飯のように炊いた粟を指す。
- In Shanxi Province 'xi zhou' (thin congee) means awagayu, and 'chou zhou' (thick congee) or 'gan zhou' (dry congee) refer to millet that has been boiled like rice.
- 熱風乾燥させ、2~3mmの大きさに粉砕されたものは、日本料理や菓子の香り付け、色づけに用いられる。
- Green laver dried with hot air and then ground into 2 to 3 mm pieces are used in Japanese foods and sweets to add flavor and/or a color.
- 日本においては古くからイカを食用としており、保存ができる乾物加工品としてのスルメも古い歴史がある。
- In Japan, squid has been eaten since ancient times and surume also has a long history as a dry food with a long shelf life.
- 金粉や銀粉を蒔いた後に、器面全体に漆を塗りかぶせ、乾燥後に木炭で漆を研磨して下の蒔絵層を出す技法。
- After sprinkling gold or silver powder, lacquer is applied over the entire surface of the piece; when it is dried, the lacquer layer is polished down with a piece of charcoal to reveal the pattern of makie layer.
- 道中、網乾の持っている刀が本物の村雨丸と知った浜路はこれを取り返そうとし、逆に斬り殺されてしまう。
- On the way Hamaji found that the sword carried by AboshiI was the real Murasame-maru, and in fighting to get it back was put to the sword.
- 近藤乾之助(こんどう けんのすけ、1928年(昭和3年)4月18日 -)とは、シテ方宝生流能楽師。
- Kennosuke KONDO (April 18, 1928-) is a shite-kata (a main actor) of the Hosho school of Noh.
- 寿司桶には、寿司の乾燥を防ぐためサランラップなどの食品包装用ラップフィルムが掛けられることが多い。
- In order for sushi not to dry, a kitchen wrap such as Saran Wrap often covers a sushi oke.
- ほぼ東西南北の正方形構造なので、その矢倉には方角にちなみ艮矢倉、巽矢倉、坤矢倉、乾矢倉の名である。
- Each corner of the square shaped Honmaru area was pointing to the four points of the compass, and the watchtowers at each corner were named after the directions: Ushitora yagura, Tatsumi yagura, Hitsujisaru yagura, Inui yagura.
- 当初は摘んだ茶葉を蒸すか湯がくかして酸化酵素の働きを止め日光と「ほいろ」により乾燥させるものだった。
- At first, the plucked tea leaves were either steamed or boiled to stop the function of oxidase, and were then dried on 'hoiro' (a tool to dry tea leaves) and under sunlight.
- また、大手タイル・便所メーカーのINAXは、おから乾燥機「オカラット」を使用した再生技術を開発した。
- Leading tile and lavatory manufacturer, INAX has developed a reuse technology using an okara dryer called 'Okarat.'
- カツオの魚皮の模様には商業的な価値があるため、皮がはがれないように乾燥させる工程を入れる場合もある。
- As the pattern of bonito skin has a commercial value, a process of drying may be used to protect the skin from peeling off.
- これは活動に必要なカロリー摂取と、乾パンを食べやすくするために唾液の分泌を促進する効果のためである。
- Konpeito, included in the emergency food package, provides calories necessary for physical work as well as effective in encouraging salivation to moisten sea biscuits when eating in which it would be easier to ingest.
- なお、流出したデンプンを集めて乾燥させたものを正麩(しょうふ、漿麩)と呼んで糊や菓子の原料にされる。
- Additionally, starch discharged from the dough in this process is collected and dried to make shofu which becomes an ingredient of confectioneries.
- 延喜通宝や最後の乾元大宝は、銅銭ではなく鉛銭であると言われるほど鉛の含有量が高いものが多く存在する。
- Many coins of Engi-tsuho and the last Kangen-taiho contained so much lead that they were called lead coins instead of copper ones.
- カンジョ古墳(かんじょこふん、乾城古墳、与楽カンジョ古墳 とも)は、奈良県高取町与楽に存在する古墳。
- Kanjo Tumulus (also referred to as Yoraku Kanjo-kofun Tumulus) is a tumulus located in Yoraku, Takatori Town, Nara Prefecture.
- 1月20日、市外局番を077484から07749-4へ変更(山田、柘榴、乾谷は07747で変更なし)
- January 20: The area code changed from 077484 to 07749-4 (the area code for Yamada, Zakuro, and Inuidani remained the same: 07747).
- 現在では猛毒の鳥頭などは使わず、山椒・細辛・防風・肉桂・乾薑・白朮・桔梗などを用いるのが一般的である。
- In the current day, highly poisonous substances like Chinese aconite aren't used but instead Japanese pepper, Asiasarum root, Ledebouriella seseloides, cinnamon, dried ginger, Atractylodes rhizome and Platycodon root, etc., are generally used.
- 関東ではシラス干しと呼ばれ生乾きの状態で出荷されていたが、現在ではその区別はあいまいになってきている。
- In Kanto region it is called Shirasu boshi and used to be shipped as half dried fish, however the difference between Chirimenjako and Shirasuboshi is not so distinct nowadays.
- 高級酒などでは和釜に載せた甑(こしき)という大きな蒸籠(せいろ)に移して、約1時間ほど乾燥蒸気で蒸す。
- For high-class sake, rice is put into a large-sized steamer called 'koshiki' that is placed on a Japanese-style pot and steamed with dry steam for approximately one hour.
- 縄文草創期当時の日本列島の植生は冷涼で乾燥した草原が中心であったが、落葉樹の森林も一部で出現していた。
- The Japanese archipelago during the incipient period was cold and the vegetation cover was mostly dry meadows; however, forests of deciduous trees appeared in some regions.
- また生のもの以外に、より手軽に食べられる乾物のものや味付け加工されたパック詰めのものも販売されている。
- In addition to raw mekabu seaweed, it is also possible to get dried mekabu seaweed, which can be prepared quickly, and seasoned mekabu seaweed, which comes in packs.
- 加熱乾燥されており、パリパリとした食感であるが、唾液などの水分により溶け出した調味料が口の中で広がる。
- Ajitsuke nori is heated and dried with a crispy touch, and the taste of seasonings comes out through juice such as saliva when eating.
- 油で揚げて熱湯で戻るように加工されている油揚げ麺と、加熱後油で揚げず熱風乾燥させたノンフライ麺がある。
- These noodles are broken down into two categories including the deep-fat fried type that has been processed to quickly develop in hot water and the non-fry type that has been cooked and hot-air dried without being deep-fat fried.
- ちなみに菊に薬効があるとして、現代の中国でも菊の花を乾燥させて茶葉に混ぜるなどした「菊茶」が飲まれる。
- In present China, people drink 'chrysanthemum tea' made by blending tea leaves with dried chrysanthemum petals, because they believe chrysanthemum blooms have medicinal benefits.
- こうして日乾と焙乾をおおよそ晴天5~7日続けて、焙乾をやめ、日乾だけをおおよそ1ヶ月続けて完成とする。
- After five to seven sunny days of alternate sun-drying and roasting in the above-stated manner the roasting is stopped, the sun-drying continuing until after about a month the process is completed.
- 大きいほど高価になり、1斤(600g弱)当たりの頭数で、十頭鮑(乾燥品1つの重量が60g)などと呼ぶ。
- The larger a piece of ganbao is, the more expensive it is; one batch of ganbao of a little less than 600g is called 'ten abalone' (one dried product weighs 60g).
- 摘み取った茶葉をよく蒸し、その後長ければ1日以上天日でしっかりと乾燥させ、その後焙じて出来上がりとなる。
- Picked tea leaves are thoroughly steamed, then completely dried in the sun for over a day if being dried for a long time before being roasted to completion.
- 昆布茶(こぶちゃ・こんぶちゃ)は、コンブを乾燥させ細かく刻んだり粉末状にしたものに湯をそそいで飲む飲料。
- Kobucha (Konbucha) is a beverage prepared by pouring hot water onto thinly sliced/powdered dry konbu (kelp).
- 乾元 (日本)2年・嘉元元年(1303年)、14歳で奈良に遊学し、東大寺で出家受戒し、「興親」と名乗る。
- In 1303, he studied in Nara at the age of 14, entered into priesthood and received the religious precepts at Todai-ji Temple, and used the name 'Koshin' (興親).
- 湿気の多い大阪で乾燥させた昆布を倉庫に寝かせておくと、熟成することで昆布の渋みが無くなり甘みがでてくる。
- When dried kelp is left in a warehouse in humid Osaka, the astringency of the kelp is removed, instead, the sweetness increases because kelp matures.
- 食肉の脂身や内臓などを鍋の中で加熱して脂肪分を液状にし、油から取り分けて乾燥させることによって作られる。
- Aburakasu is prepared by boiling fats or internal organs of livestock in pots to turn fats into liquid state, separating residues from the fats and then drying the residues.
- 乾燥させた小魚を乾煎りし、冷ましてから醤油、みりん、砂糖、赤唐辛子を少量、これを煮詰めた液で絡めてつくる。
- It is made by dressing the dried small fish with soy sauce, sweet cooking rice wine, sugar, and a little red pepper after dry-frying them and cooling them.
- 乾物であるので常温で保存が可能だが、夏季には茶色く変色してしまう為、春を過ぎたら冷蔵庫での保存が望ましい。
- Since it is a dried product, it is possible to preserve it at room temperature, but it turns brown during summer, so it is desirable to preserve it in the refrigerator after spring.
- なお、インド洋の島国・モルディブでは「モルディブ・フィッシュ」という鰹節とよく似た乾燥食品を生産している。
- Incidentally, in the Indian Ocean island nation of the Maldives, a dried food called 'Maldivian fish' similar to Japanese katsuobushi is produced.
- 加熱していない米の粉を用いて1.同様に水飴を加え成型した後、セイロで蒸し上げた後、ホイロで乾燥させたもの。
- Add starch syrup, like in the method above, to rice flour which has not been heat-treated, transfer the mixture into molds, steam and let it dry in a temperature controlled chamber.
- 太平興国3年(978年)、太宗は天下の無額寺院に「太平興国」や「乾明」の寺額を下賜することを発令している。
- In 978, Emperor Taizong announced the bestowal of inscriptions such as 'Taiping Xingguo' and 'Qian Ming' to temples throughout the country that did not already have inscriptions.
- 奈良・当麻寺(たいまでら)金堂の四天王立像は、破損甚大ながら、日本における脱活乾漆像の最古例と見なされる。
- The Shitenno ryuzo (standing statue of the Four Devas) in Kondo of Taima-dera Temple in Nara City is severely damaged and believed to be the oldest example of statues made by Dakkatsu-kanshitsuzo.
- その構造とは、乾燥した蘆(あし)の管の一方に熱を加えてつぶし(ひしぎ)、責(せめ)と呼ばれる輪をはめ込む。
- One of two dried arundinaceous tubes is heated and crushed, and a ring called Seme is inserted into the tube.
- これらの発生地は、おおむね年間降水量が500mmを下回り、所によっては100mm以下という乾燥地帯である。
- These areas where kosa originates are dry lands with an yearly amount of rain fall less than 500 mm or less than 100 mm in some places.
- 蟇六夫婦はこの間に浜路を陣代の側妾にしようとするが、信乃を慕う浜路は網乾左母二郎に騙されて攫われてしまう。
- In his absence Hikiroku and his wife tried to make Hamaji Jindai's mistress, but Hamaji, longing for Shino, was deceived and was kidnapped by Samojiro ABOSHI.
- 1302年(乾元元年)当時の幕府要人には当然得宗被官は現れないが、その裏で得宗家を支える存在であったろう。
- Of course, although the names of the Tokuso's vassals can't be seen in the leading members of the government in 1302, they would have supported the Tokuso family from behind the scenes.
- 「乾燥芋(かんそういも、かんそいも)」「蒸し切り干し」「きっぽし」「いもかち」などとも呼ばれることもある。
- It is also called, 'kanso-imo' (dried sweet potato), 'mushi-kirihoshi' (steamed, cut and dried sweet potato), 'kibboshi,' 'imokachi,' and so on.
- 農林水産省にてレイメイの乾燥種子に30Krのγ線を照射して突然変異を起こさせ、長野県農事試験場にて系統育種。
- MAFF caused mutation through the 30 Kr gamma irradiation of dry seed of Reimei, and Nagano Agricultural Experiment Station conducted the line breeding.
- 煮乾法ではさらに、房州製法に代表される生原藻を煮乾する方法と、乾燥原藻を水戻しして煮乾する製法とに分かれる。
- The boiling and drying methods are further divided into methods exemplified by Boshu seiho (method of boiling and drying raw algae) in which raw algae is boiled and dried, and methods in which dried algae is rehydrated and then boiled and dried.
- 多くは、蒸すことで加熱処理をして酸化・発酵を止めたのち、揉んで(揉まないものもある)、乾燥させる製法をとる。
- Many types Japanese tea are made through a process of heat-treating by steaming to prevent oxidization and fermentation, crumpled (some tea is not crumpled) and dried.
- 正応元年11月2日 (旧暦)(1288年11月26日)に誕生し、乾元 (日本)元年(1302年)に親王宣下。
- He was born on November 2, 1288, and was declared as an imperial prince in 1302.
- 政府は、こののちも銅銭の鋳造をつづけ、10世紀の乾元大宝まで12回にわたり国家的に銭貨の鋳造はおこなわれた。
- The government continued to manufacture copper coins and, until the issue of the new currency Kengen Taiho in the tenth century, as many as 12 rounds of production were carried out.
- 一方で、乾いたときにワイパーやタオルで強く拭くと小さな傷を付けやすいため、修復不可能な傷を付ける原因となる。
- On the other hand, if the kosa that has become dry is wiped with wipers or a towel, the wiped surfaces are likely to be damaged, sometimes causing irreparable damage to be generated.
- 小曽根乾堂・篠田芥津・円山大迂・中村蘭台 (初世)・浜村蔵六 (五世)・桑名鉄城・河井荃廬などが挙げられる。
- Among them were Kendo KOSONE, Kaishin SHINODA, Taiu MARUYAMA, Randai NAKAMURA (the first), Zoroku HAMAMURA (the fifth), Tetsujo KUWANA, Senro KAWAI and others.
- 風呂に入っても乾かすのにかなりの時間がかかるため宮中の女房たちには二日間の「洗髪休暇」があったほどであった。
- Waiting maids in the Imperial Court even had a two-day holiday called 'washing hair holidays' because it took long time for them to dry their hair after taking a bath.
- また花びらを湯がいたり蒸した後に海苔のように薄く四角い形に乾燥させた「菊海苔」「干し菊」などの加工品がある。
- Also there are processed food such as 'kikunori' (dried chrysanthemum sheet) or 'hoshigiku' (dried chrysanthemum), which are made by boiling or steaming petals and drying them in thin and square shape like dried seaweed.
- 中華料理ではアワビをゆでてから干したものを乾鮑(ガンパオ)とよび、大きいものはたいへん高価でかつ珍重される。
- Boiled and dried awabi is called ganbao in Chinese cuisine, and large pieces of ganbao are very expensive and much-prized.
- 夜間に凍結した豆腐が日中に溶けてしまわないように、専用の氷室に入れて数日間熟成させ、その後に解凍し乾燥させる。
- In order for tofu that is frozen during the night not to thaw during the day, it's placed in a separate ice room and allowed to mature for a few days, and after thawing it is dried.
- 白粥の他、ニワトリや干し貝柱(茹でたホタテガイやタイラギの貝柱を天日乾燥したもの)などの出汁で炊くことが多い。
- In addition to plain congee, it is often cooked in a stock made from chicken or conpoy (the adductor muscles of Japanese scallops or tairagi shellfish that have been boiled and sun-dried)
- ジャスミン茶は、緑茶に乾燥させたジャスミンの花弁を入れて香りを付けたものであるが、分類上は花茶、着香茶に入る。
- Jasmine tea, which is green tea flavored with dried jasmine petals, is classified as flower tea, flavored tea.
- 乾漆造の源流は中国にあり、中国では「夾紵」(きょうちょ)あるいは「ソク(土扁に「塞」)」と呼ばれた技法である。
- The kanshitsuzo technique originates in China, where the technique is called '夾紵' (kyocho in Japanese pronunciation) or '塞' with semantic determinative 土 on the left side (soku in Japanese pronunciation).
- 八代国治はそれを評して「叙事は平凡にして、文章も流暢ならず、日記を読むが如く無味乾燥にして興味少なし」という。
- Kuniji YASHIRO commented, 'the description is mediocre, and the writing lacks fluency, so it is as monotonous as reading a mere diary.'
- ただし実際には、海水で洗っても消毒にはならず、また創傷を風に晒して乾燥させると皮膚の再生を阻害することになる。
- However, in reality, washing in seawater does not disinfect, and letting a wound dry in the wind interferes with regeneration of skin.
- また、黄砂は乾いていても簡単には落ちないうえ、泥のように固まりやすく、自動車の塗装やウィンドーを汚してしまう。
- It is difficult to remove kosa, even if it is dry, and in addition, kosa is likely to be solidified like mud, making the coating and windows of vehicles dirty.
- 一方で、乾燥化の進行よりも植林などの対策のほうがスピードが遅く、黄砂対策は実効性を現しにくいという見方もある。
- On the other hand, there is a view of considering that the speed of dry land expansion is higher than that of planting trees and it is not easy to make the effects of the measures taken against kosa visible.
- 仏像は前代に流行した金銅仏、乾漆造、塑造などが影をひそめて木造が主流となり、一木造で、着衣が波打つ翻波式が特徴。
- Regarding Buddha statues, Buddha statues made of copper coated with gold, Kanshitsuzo (a method of making a Buddha statue, which is made of canvas and Japanese lacquer, and inside of the statue is cavity) and molded statues became less popular and the majority became wooden statues, with characteristic Ichibokuzukuri (a method of making a Buddha statue from one piece of wood) and Honba-shiki (rippling style), where the clothing has undulating waves.
- 名前の由来は古代からこの付近は製塩業が盛んであり、海水を汲み上げて乾燥させ塩を作り、それを京都まで運んでいた為。
- Its name 'Shiokumi' (scooping salt) originates from manufacture of fine salt around the foot of the pass; since ancient times the people had scooped ('kumi' in Japanese) seawater, made fine salt ('shio' in Japanese) by drying the seawater, and carried it to central Kyoto through the pass.
- 純度が高い赤い色素故に赤い光を吸収してしまい、反対色である緑色の輝きを放つため、乾燥した状態では玉虫色に見える。
- The appearance of dried beni changes depending on the angle of light, because the purity of beni's red coloring matter is so high that it absorbs red light and it shines with green, which is the opposite color of red.
- これを天日干し等の日乾や、室内や庫内で火を焚くなどして温度を上げ乾燥させる火乾(機械乾燥)などの方法で乾燥させる。
- Dry the squid prepared in the way above in the sun or in a hot room or chamber where a fire is built to raise the temperature (machine drying).
- 示現流や薬丸自顕流では柞(ゆす)の木の枝葉を取り、適当な長さで切り、乾燥させたのみで一切加工しない木刀を使用する。
- The Jigen and Yakumaru-jigen schools use bokuto made of yusu tree (distylium racemosum) that is cut to an appropriate length after its branches and leaves are removed, and is simply dried without being processed at all.
- これはポジのガラス乾板で軍扇に収められており、複写したものを小坂家末裔の小坂憲次氏より、阿弥陀寺に寄進されている。
- It was the photographic positive in on a dry glass plate kept in the military style fan, a copy of the photograph was given to Amida-ji Temple by Kenji KOSAKA who is a descendant of the Kosaka family.
- その時、使武者から国安を奉じた則安と義照を筆頭とする乾の軍勢が国境を越え、一の砦、二の砦を包囲したとの報せが入る。
- Then a messenger informed that the troops of Inui led by Noriyasu having Kunimaru and Yoshiteru crossed the border and besieged the First and the Second Fort.
- 現在、黄砂の砂塵の大部分は、発生地である乾燥地帯を襲う砂嵐(砂塵嵐)により大気中に巻き上げられると考えられている。
- Today, it is considered that most of kosa dust is flung up into the air by sandstorms (dust storms) striking the dry areas where kosa can originate.
- ホデリがホオリを攻めて来ると、ホオリは塩盈珠を出して溺れさせ、ホデリが苦しんで許しを請うと、塩乾珠を出して救った。
- When Hoderi attacked Hoori, Hoori used Shiomichinotama and drowned him, and when Hoderi suffered and asked for forgiveness he took out Shiohinotama and saved his life.
- スルメイカを徳利状に形成乾燥させたものは「イカ徳利」と呼ばれ、酒器であると同時に、それ自体つまみとして食用となる。
- A Japanese common flying squid dried and formed into the shape of tokkuri is called 'Ika tokkuri;' it is a sake bottle as well as eaten as a side dish.
- 元来は武家社会における料理であり、餅や野菜、乾燥食品などを一緒に煮込んだ野戦料理だったのでは無いかと考えられている。
- It is considered to have been a dish of the samurai world prepared in battle fields by simmering mochi, vegetables, and dried foods in a pot.
- 落雁(らくがん)は、米などから作った澱粉質の粉に水飴や砂糖を混ぜて着色し、型に押して乾燥させた代表的な干菓子である。
- Rakugan is one of representative Japanese confectionery, and made by mixing flour of starch derived from rice or the like with starch syrup and sugar to apply coloring, and drying in a mold.
- 乾元元年(1302年)、寧子は持明院統御所(富小路殿)で着袴の儀を執り行い、将来の持明院統への入内がほぼ約束された。
- In 1302, Neishi performed Chakko no gi (the ceremony in which a child of the Imperial Household wears Hakama for the first time when she/he turned 5 years old) at Tominokoji dono, the palace of the Jimyo-in Imperial line; her entrance into the Jimyo-in Imperial line in future became almost certain.
- 宮中に小袖を着用する習慣を持ち込んだのは和子といわれ、尾形光琳・尾形乾山兄弟の実家である雁金屋を取り立てたとされる。
- It is said it was Kazuko who introduced the custom to wear Kosode (Kimono with short sleeves) into the Imperial Palace, she preferred to use Karigane ya which was the house where the Korin and Kenzan OGATA brothers were born.
- また葉を乾燥させたものは香辛料として(特に京都で)七味唐辛子に配合されることもあるほか、ふりかけなどにも用いられる。
- Dry leaves can be mixed in a condiment called shichimi-togarashi (a condiment comprising red pepper and six other spices) (especially in Kyoto) or furikake (dried food sprinkled over rice).
- 一般的なふりかけの製法は、原料を粉砕し調味料で味付けしたあと完全乾燥し、他の具などを混ぜ合わせフレーク状に仕上げる。
- The general process of making furikake is to crush the ingredients, add seasoning and dry them completely, then mix them with other ingredients to make it flaky.
- 大坂・江戸などの鰹節の消費地から遠い土佐国ではカビの発生に悩まされたが、逆にカビを利用して乾燥させる方法が考案された。
- Far from consumers in cities such as Osaka and Edo, katsuobushi producers in Tosa Province were troubled by the katsuobushi's tendency to mold, but they turned the problem to their advantage by devising a way of seasoning katsuobushi with the very fungus that attacked it.
- もち米を原料とした麦芽水飴を乾燥して粉末にした漢方薬の膠飴(こうい)は、滋養強壮作用・健胃作用などがあるとされている。
- The Chinese herbal drug, koui, which is the dried powder of malt mizuame made from sticky rice as a raw material, is said to have nutritional fortification and promotes a healthy stomach.
- 1階には船揚場、物置、作業場があり、出漁の準備、漁具の手入れ、魚干物の乾場や農産物の置き場などと幅広く活用されている。
- Provided with a non-sea area where a boat is to be placed, a storage room and a working space, the first floor is used for various purposes, such as for maintaining fishing gear, for drying fish and for storing agricultural products.
- 生産(栽培、収穫) ⇒ 蒸熱 ⇒ 粗揉 ⇒ 揉捻 ⇒ 中揉 ⇒ 精捻 ⇒ 乾燥 ⇒ 篩分と切断⇒ 木茎分離(⇒ 抽出)
- Production (cultivation, harvest)=>steaming=>primary process of drying and rolling=>crumpling up leaves=>secondary process of drying and rolling=>final process of drying and rolling=>drying process=>sieving and cutting=>separating process of stalks and branches(=>extraction)
- 西晋の恵帝 (西晋)、唐の李淵、睿宗 (唐)、玄宗 (唐)、南宋の高宗 (宋)、明の英宗 (明)、清の乾隆帝等がいる。
- Chinese taijoko are the Emperor Hui in West Jin (West Jin), Li Yuan in Tang, Yejong (Tang), Xuan Zong (Tang), Gao Zong in Southern Sung (Sung), Yingzong of Ming (Ming), Qian Long of Ching, etc.
- また、内モンゴル自治区などでは、過放牧や工業汚染によって乾燥化が進み、黄砂の新たな発生地になりつつあるといわれている。
- It is said that, in the Inner Mongolia Autonomous Region and some other areas, excessive pasturing and industrial pollution have expanded dry areas, becoming kosa generating areas.
- 中国製では「張星栄造」「肖天泰」「乾茂号造」などの銘が入っている物、国産では泰造六作成の物は高価で取り引きされている。
- Chinese tin chataku with inscriptions, such as '張星栄造' (Choseieizo), '肖天泰' (Shotentai) and '乾茂号造' (Kanmogozo), and Japanese tin chataku created by Zoroku HATA, are traded with high price.
- 日本農林規格(JAS規格)の『乾めん類品質表示基準』にて、機械麺の場合、素麺の麺の太さは直径1.3mm未満とされている。
- According to 'Quality Labeling Standards for instant noodles' by the Japan Agricultural Standards (JAS), thickness of the machine-made somen is defined to be no more than 1.3 mm in diameter.
- 完全に放冷したらふたたび焙炉にかけてしばらく焙乾し、原料を握って我慢できないほどに熱が加えられれば取り下ろして放冷する。
- When they are completely cool, they are put into the hoiro again, roasted for some time until they become too hot to touch, removed from the heat and allowed to cool.
- 熟した実の皮の乾燥粉末(粉山椒)は、香味料としてウナギの蒲焼の臭味消し、味噌汁の香付け、七味唐辛子の材料として用いられる。
- The dried powder (called kona (powder) sansho) of the ripened fruit pericarp is used as flavoring that cleans away the odor of grilled eel, as a flavoring ingredient in miso soup, and as an ingredient in shichimi togarashi (a ground mixture of red pepper and aromatic spices).
- 漉き方はいわゆる「流し込み式」で、紙料液を漉き桁に流し込んで、手で均等に分散させ、簀に乗ったままの湿紙を天日で乾燥させる。
- It was made in a so-called 'pouring style' as follows; pour a fluid containing paper material into a reed for paper making, disperse it evenly with hands, and dry the wet paper on a screen under the sun.
- 紡錘形から円錐形まで形状・大きさとも一様ではなく、材質は軽量、硬質な木材など、古くは海藻の根を乾燥させたものが使用された。
- It varied in size and in shape; from a fusiform to conical shapes; it is made of light or hard lumber, and dried seaweed roots were used in ancient times.
- 明治時代以降、手揉みにかわる能率的な機械製法が考案され、現在では蒸熱、粗揉、揉捻、中揉、精揉、乾燥の6工程で製造されている。
- Since the Meiji period, the hand-kneading process has been replaced by newly devised, highly efficient methods of machinery manufacturing, and now sencha is manufactured through the six processes of steaming, coarse kneading, crumpling, secondary kneading, precise kneading and drying.
- 漆器の表面に漆で絵や文様、文字などを描き、それが乾かないうちに金や銀などの金属粉を「蒔く」ことで器面に定着させる技法である。
- In the technique, pictures, patterns, or letters are drawn with urushi (a Japanese lacquer) on the surface of lacquerware, and metal powder, such as of gold or silver, is sprinkled before the urushi dries to secure the design on the lacquer surface.
- 天神地祇御誓祭で三条実美が御誓文を読み上げる光景を日本画家の乾南陽が描き、昭和3年に旧土佐藩主の山内家が明治神宮に奉納した。
- Japanese-style painter Nanyo INUI painted a picture that Sanetomi SANJO was reading out Charter Oath at the festival of the gods of heaven and earth and the lord of Tosa domain, the Yamauchi family devoted it to the Meiji-jingu Shrine in 1928.
- 通常は3年目の冬に伐採し、煮沸して油を抜いてから露天乾しにして白竹にし、その後しばらく(数ヶ月~数年)寝かせてから加工する。
- The bamboo is cut down in its third winter, freed of oil by boiling, dried in the open air so that it becomes shiratake (white bamboo), and allowed to rest for a while (several months to years), before being processed.
- 室町時代後期になると麻の紐の代わりに紙縒に糊水を引いて乾かして固め、紅白あるいは金銀に染め分けた紙糸が使用されるようになった。
- Long twisted red and white or gold and silver strips of paper hardened with glue came into use instead of the hemp strings in the latter half of the Muromachi period.
- カタクチイワシやウルメイワシなどのイワシ類の小魚を塩漬けした後、目から下あごへ竹串やワラを通して数匹ずつ束ね、乾燥させたもの。
- It is several small fish, such as sardines, anchovies, or round herrings, that are held together by a bamboo skewer or a piece of straw that has been passed through their eyes to their jaws after they have been salted and dried.
- 農林水産省にてたかね錦の乾燥種子に30Krのガンマ線を照射して突然変異を起こさせ、長野県農事試験場にて第2世代の個体選抜を実施。
- MAFF caused mutation by 30 Kr gamma irradiation of dry seed of Takane nishiki, and Nagano Agricultural Experiment Station carried out the individual selection of the second generation.
- 中国との貿易で日本から乾物が中国へと持ち込まれ、中華料理の材料となったものも多い(俵物三品 ふかひれ、干しアワビ、干しなまこ)。
- As part of trade between China and Japan, Japanese desiccated foods were a commodity brought into China (Three types of desiccated foods were often used as an ingredient in Chinese food: shark fin, dried abalone and, dried sea cucumber).
- もともと漆器の乾燥室である風呂に湿気を与えるために沸かす湯が勿体ないため、大根を茹でるのに使った――という説のほうが信憑性は高い。
- Another view, which claims that boiling water used to provide the furo (drying room for urushi-ware) with moisture was utilized to simmer Japanese radish for energy saving, is more realistic.
- 書名はそれぞれ『浮世道中 膝栗毛』『道中膝栗毛 後篇 乾坤』で、『東海道中 膝栗毛』の外題になったのは、つぎの第3編からであった。
- The title of the books were 'Ukiyodochu Hizakurige' (foot travelers on the road in the floating world) and 'Dochu Hizakurige Kohen Kenkon' (sequel to foot travelers on the road, first and second volumes), respectively, and the name of the book became 'Tokaidochu Hizakurige' from the third volume that followed.
- ダイコン、ニンジン、ゴボウ、キュウリなど漬け込む食材は日乾しか陰干ししたものを用い、またはいちど塩漬けののちに水分を切って漬ける。
- Pickled ingredients such as Japanese white radish, carrot, burdock root, or cucumber, are used after they are sun-dried or after kageboshi (drying a thing in the shade), or after once pickled in salt and drained.
- この他王羲之「遊目帖」(唐代模本)は乾隆帝の秘蔵品であったが、やがて愛新覚羅奕キンに下賜された後、義和団の乱の際に日本に流出した。
- Yumokujo' (replica from Tang Dynasty) of Xizhi WANG was a treasure of Emperor Qianlong, but after it was granted as an Imperial gift to Yixuan, 1st Prince Chun, it flowed out to Japan during the Boxer Rebellion.
- 突貫工事であったために、埋め立て当初は地面が固まっておらず、乾燥して風が吹くと、もの凄い埃が舞い上がるという有様だったと言われる。
- It is said that the earth of the newly reclaimed land had not yet hardened due to the rushed nature of the reclamation project, and massive plumes of dust were blown into the air even after the earth had dried.
- 昭和期にはパスタの乾麺をアルデンテに茹でるという概念も一般的でなく、あらかじめ茹置きした麺をフライパンで味付けながら炒め直しする。
- During the Showa period when the idea of cooking rehydratable pasta noodles al dente was not common, people used noodles which were boiled and let them stand beforehand to reheat in a frying pan while seasoning it.
- 関東地風ひなあられの基本的な製法は、もち米の乾飯(炊くか蒸した後に十分乾燥させたもの)を炒ったものに砂糖がけして甘味をつけている。
- The Kanto region style hina arare is made by roasting glutinous rice hoshiii (glutinous rice that have been fully dried after being cooked or steamed) and sweetening it with sugar.
- 主に乾麺で流通するため市場では通年入手できるが、冷やして食することが多く、清涼感を求めて夏の麺料理として賞味するのが一般的である。
- Although available throughout the year because of distribution in the form of dried noodle, somen is generally served cold, and it is common to eat somen as summer noodle for its pleasant coolness.
- カザフスタンでは、アラル海の例を見ると分かるように、農業政策の失敗により地下水や湖水をくみ上げすぎるなどして、土地の乾燥化が進んだ。
- In Kazakhstan, as known from the example in the Aral Sea, inappropriate agricultural policies caused underground water and wake water to be pumped excessively, expanding dry areas.
- 河海抄の記述によれば、もち米を乾燥させて臼でひいて作った餅粉(現在の道明寺粉)を甘葛の汁で練って団子のようにし、椿の葉で包んだもの。
- According to the description in Kakai-sho Commentary, Tsubaki-mochi was something like a dumpling made from mochi-ko (rice cake flour, present-day domyojiko [dried and granulated glutinous rice flour]) that was made by grinding dried glutinous rice with a mill-stone, kneaded with amazura (traditional sweetener commonly used in the past), and wrapped with camellia leaves.
- ハゼノキの実から搾り取った木蝋などを加熱して熔かしたものを、和紙およびイグサのから作った芯(灯心)の周りに手でかけ、乾燥させて作る。
- It is made by heating mokuro (Japan tallow) extracted from sumac nuts to melt, manually pouring it around a wick made of washi Japanese paper or rush, and standing the product to dry.
- これに代表される金銅仏のほか、乾漆造や塑像が主流であり、金像銀像、石仏も制作され、専仏、押出仏の制作も盛んで、制作技法が多様であった。
- Beside such gilt bronze statues as the Great Buddha at Todai-ji Temple, various methods of producing Buddhist images were used, including the most popular kanshitsuzo (dry lacquer wooden statues) and sozo (earthen images), as well as gold or silver images, stone statues and also molded or extruded clay forms.
- 1本の紐に数個から十数個の皮を剥いた柿を結んで(連という)、雨を避けるため、柿を結んだ紐を家の軒先など屋根の下に吊るして、乾燥させる。
- Then up to ten peeled persimmons are tied up with one string; this is called a ren (strand), and to avoid the rain, hang the string of persimmons to dry under the roof or eaves of your house.
- 雍正帝以降、朱子学の正学化確立、乾隆・嘉慶 (清)の考証学全盛期(いわゆる乾嘉の学)到来によってさらにその傾向を強め、陽明学は衰微した。
- After the reign of Emperor Yongzheng, with Shushigaku officially authorized and Koshogaku at its height under Emperors Qianlong and Jiaqing (known as Qian-Jia teachings), Yomeigaku went into decline.
- 彼らは紀元前350年頃、日本に到着し、水田稲作の知識、銅武器と銅鐸の技術、ろくろで造られ、乾燥炉で焼かれた陶磁器の制作技術をもたらした。
- Yayoi men arrived in Japan around 350 B.C., and they introduced knowledge of wet-paddy rice cultivation, skills with copper arms and dptaku (a bell-shaped bronze vessel), and creative skills with ceramics that were made on the wheel and burnt in a dried burner.
- このような品質上の特性を重視することから、その製造工程においては茶葉の短時間の蒸熱とそれに続く低温乾燥というきめ細かな注意が払われている。
- Thus the characteristics of quality are emphasized, so that close attention is paid to a brief steaming with subsequent drying at low temperature in the manufacturing process.
- 東北地方では製造途中の凍ったものを凍り豆腐として冷凍販売し、乾物の状態のものを凍み豆腐として区別して販売されているため、注意が必要である。
- In the Tohoku region, the frozen type is sold as kori-dofu, which is at the midpoint of production, and the dried type is distinctly sold as shimi-dofu, so it needs attention.
- 宝山乾珍(ほうざんけんちん、応永元年(1394年) - 嘉吉元年12月25日 (旧暦)(グレゴリオ暦1442年2月5日))は室町時代の僧。
- Hozan Kenchin (1394 - February 14, 1442) was a priest during the Muromachi Period.
- 和朝食には卵の他に、飯と味噌汁、漬け物、水産加工品(鯵の干物や乾燥海苔、もしくは海苔の佃煮)、卵焼き、および納豆等が配膳されることが多い。
- In addition to the egg, the Japanese breakfast plate usually includes rice, miso soup, tsukemono (Japanese pickled vegetables), processed seafood (dried horse mackerel, dried seaweed, or tsukudani (boiled in sweetened soy sauce) of seaweed), Japanese style omelet, and natto (fermented soybeans).
- 室温保存も可能であるが、保存料等は使われておらず、さらに最近のものは食感を良くするため乾燥しすぎないようにしているのでカビが発生しやすい。
- Hoshi-imo can be preserved at room temperature; however, it easily gets mildewed because of its manufacturing method without using preservatives and other chemical products, in addition to the latest technique for preventing hoshi-imo from being over dehydrated, aiming at better texture.
- 一般的なサンドイッチは具に水分が含まれるため、少し乾燥したパンが合うが、カツサンドはカツのサクサクした衣に合う、やわらかいパンが好まれる。
- While for other types of sandwiches, the ingredients of which are usually moist, dry bread is preferred, in case of katsusando, since the cutlet's breading is crispy, soft bread is better.
- 乾燥麺タイプは直接容器に麺が入っているケースが殆どであるが、生タイプ麺はすべてその麺を真空パック包装した上で容器に入れた状態となっている。
- Most dried noodles are directly put in a container, while all fresh noodles are vacuum-packed and then put in a container.
- 麺が乾燥する前に手で伸ばして生麺状態に戻す"半生もどし"という独特の製法(素麺以外では割と用いられる)で知られ、腰が強い。
- Known for its unique production method of returning the noodles to rows by hand-stretching the noodle before it dries called 'hannama modoshi' (rather commonly used for other noodles) with strong body.
- 一般分析値を見れば、乾物中1キロあたりの粗蛋白質は約26%、粗脂肪は約13%、可溶無窒素物が約33%、粗繊維が約15%と非常に栄養価が高い。
- According to the general analysis value, one kilogram of dry food contains approximately 26 percent of crude protein, 13 percent of crude fat, 33 percent of nitrogen-free extract and 15 percent of crude fiber and it is rich in nutrients.
- 水引とは、贈り物の包み紙などにかける和紙でできたヒモのようなもので、 こより(細く切った紙をよったもの)に糊をひき、乾かして固めたものである
- Mizuhiki is a string used to decorate wrapped gifts and made of long twisted strips of Washi (Japanese paper) which have been hardened with glue.
- 水分量20%以下の和菓子を干菓子(ひがし)または乾菓子(ひがし)、40%以上の和菓子(羊羹は30%以上)を生菓子、その中間を半生菓子という。
- If the moisture content of the wagashi is less than 20 %, it is called higashi (干菓子 or 乾菓子, dried or desiccated wagashi) and, ones above 40 % (yokan (adzuki-bean jelly) is over 30 %) is nama-gashi (fresh wagashi), ones from 20 % to 40 % is hannama-gashi (soft, semi-baked wagashi).
- これは茶漬けを食べる際に歯ざわりの良い物として入れられていたが、後に茶漬けが湿気るのを防ぐ乾燥剤の役割を果たしていることが判り、標準化した。
- This was added for crunchiness when eating ochazuke however later it was learned that it played a role as a drying agent to prevent ochazuke from becoming moist and it was accepted as the norm.
- その後、乾元 (日本)2年(1303年)になって為兼は召還され、徳治3年(1308年)伏見院政の開始に伴い、漸く勅撰集編纂事業は続行された。
- After that, Tamekane was recalled in 1303, and in accordance with the start of cloistered government by Retired Emperor Fushimi, the project of compiling the imperial anthology was finally able to be continued.
- カップ入りや袋入りのインスタントうどんは、油で揚げたり、フリーズドライや茹でてから熱風乾燥した製品など、熱湯ですぐに戻る工夫が施されている。
- Aiming at immediate restoration in hot water, instant Udon noodles contained in a cup or a bag are made by introducing several techniques such as deep-frying in oil, freeze-drying or heated-air drying after boiling.
- 広義の「煎茶」とは、茶葉を揉まずに乾燥して粉末にした抹茶(てん茶)に対して、茶葉を湯に浸して(煮出して)成分を抽出する「煎じ茶」のことをいう。
- The 'sencha' in the broad sense means 'senji-cha' (tea for decoction) from which the tea is extracted by boiling it in hot water (decoction), in contrast to maccha (powdered green tea, also called tencha), which is made by powdering dried tea leaves without kneading.
- これらは乾燥させた具(かやく)と茶(抹茶)や出し汁の粉末を混ぜたもので、ご飯の上にかけて湯を注ぐとそのまま茶漬けになるという簡便な製品である。
- This was a simple product make of a mixture of dried ingredients, powered green tea, and powdered soup stock, which was put on rice before pouring hot water over it to make chazuke.
- したがって最終的な仕上がりを軽い味にしたい杜氏は、麹米が乾かないようにしながらジリジリと麹造りを進ませ、できるだけ敏速にこの工程を切り抜ける。
- Therefore, any toji who wants to make the final taste of sake light progresses the koji production process keeping rice for koji from becoming dry and completes this process as quickly as possible.
- 煕時は時村の孫で、1302年(乾元元年)当時六番引付頭人であったが、嘉元の乱の直後に、殺された祖父時村の地位を継いで寄合衆に登ったと思われる。
- Hirotoki was a grandchild of Tokimura and the sixth head of the legal office in 1302, but when his grandfather Tokimura was killed right after the Kagen Disturbance, he seems to have taken his grandfather's position and became Yoriai-shu.
- 清の乾隆帝の御文の中に「朕の先祖の姓は源、名は義経といい、その祖は清和天皇から出たので国号を清としたのだ」と書いてあった、という噂が流布した。
- A rumor was once circulated, in which it was said that there was a written message of Chen Lung of the Chinese Dynasty Qing saying 'my ancestor's family name is MINAMOTO and the first name is Yoshitsune, therefore, I named my dynasty as Qing (清), because he was a descendent of Emperor Seiwa (清和).'
- 「乾めん類の日本農林規格」(JAS)の「干しそばの規格」において、蕎麦粉の配合割合が40%以上の麺を標準品、50%以上の麺を上級品としている。
- According to the 'Standard for dried buckwheat noodles' under the 'Japan Agricultural Standards (JAS) for Dried Noodles,' soba with a minimum of forty percent buckwheat flour content is rated as standard quality and that with a minimum of fifty percent buckwheat flour content is rated as superior quality.
- この時キャベツから生地に水分が補給されるので、キャベツを載せる前に生地表面がある程度乾き、丈夫さと柔軟性を兼ねた状態になっていることが望ましい。
- At this time water from the cabbage permeate the dough and thus it is desirable for the surface of the dough to be dry to some degree and have both hardness and softness before putting the cabbage on.
- 滑り止めに「ギリ粉(ぎりこ:松脂を煮詰めて乾燥、粉末状に砕いたもの)」を中指〜人指し指、或は薬指〜人指し指と親指先にまぶし、馴染ませて使用する。
- As an anti-slip technique, they dust the middle finger to the forefinger, or from an annular finger to a forefinger and a thumb tip with 'giriko rosin powder' (pine resin is boiled down, dried and broken into powdered state) and make it fit in.
- 漢方薬で消化を助けるサンショウの実を乾燥させた後に石臼等で挽いた山椒の粉を振りかけ香味を楽しみながら重箱の左隅から食べるのが一般的な作法である。
- Generally, Unaju is consumed from the left corner by applying Sansho (Japanese pepper powder), which is considered to enhance digestion in Chinese medicine, which is dried and milled by a stone mill, in order to enhance the flavor.
- 層塔型5重6階の大天守と3重4階の乾小天守、2重の辰巳附櫓と月見櫓を付属させた天守縄張りの天守で、「現存12天守」の中では唯一の平城の天守である。
- It is a nawabari (castle plan; general term for the layout of a castle and its component structures) castle tower complex, which consists of a 5-tiered, 6-story multi-level tower-type large keep, a 3-tiered, 4-story Inui-kotenshu small keep, a 2-tiered Tatsumitsuke-yagura turret, and a Tsukimi-yagura turret, being the castle tower of the only Hirajiro (a castle built on flatland) among the ’12 existing castle towers.’
- そして海神(豊玉彦)の女・トヨタマヒメ(とよたまひめ)と結婚、釣針と潮盈珠(しおみちのたま)・潮乾珠(しおひのたま)を得て兄を降伏させたという話。
- He then married Toyotmahime, a daughter of Watatsuminokami (sea god) (Toyotamahiko), obtained the fishing hook, Shiomichinotama (tide flowing jewel) and Shiohinotama (tide restraining jewel), and he subjugated his older brother.
- 気候との関連については、地球が寒冷期にあるときには乾燥化が進むため黄砂が増加し、温暖期にあるときは湿潤化が進むため黄砂が減少したと推定されている。
- Concerning relationships with weather, it is supposed that, when the earth was in a cold period, the amount of kosa increased because the land became increasingly dry, and in the warm period, the amount decreased because the humidity level of the land increased.
- 小麦粉に食塩と水を混ぜてよく練った生地を帯状に細く切って乾燥させる製法のもので機械にて製造しているものは「機械素麺(きかいそうめん)」に分類される。
- Somen made by shredding dough made by mixing flour with salt and water and kneading the mixture and drying the shredded dough using a machine is classified as 'machine-made somen.'
- 櫓は通常、番号、方位を冠して巽(たつみ)・艮(うしとら)・乾(いぬい)櫓などといい、また用途などによって着見・月見・太鼓櫓などと呼ばれるものもあった。
- Turrets were usually named by giving them numbers or directions, such as tatsumi-yagura, ushitora-yagura, and inui-yagura turret, and some turrets were called tsukimi-yagura turret (used for monitoring a castle entrance), tsukimi-yagura turret, taiko yagura (drum turret) and so on according to their use.
- 乾漆造(かんしつぞう)とは、東洋における彫像制作の技法の1つで、麻布を漆で張り重ねたり、漆と木粉を練り合わせたものを盛り上げて像を形づくる方法である。
- Kanshitsuzo (literally, dry lacquer technique) is one of the oriental wood statue production techniques, in which a statue is formed by layering pieces of hemp cloth soaked in lacquer over a core, and a wood powder and lacquer mixture was thickly applied to create surface details.
- 大きくわけて木彫と乾漆(型にうるしを塗り固め素地をつくったもの)があり、木彫は飛鳥時代のものがおおむねクスノキ、奈良時代がキリをつかって作られている。
- Broadly-speaking, there are various types of wood carving and dry lacquer (technique involving laying lacquer onto a mold and drying it to make the base), while the wood-carved masks in the Asuka period were basically made from camphor, and the ones in the Nara period from paulownia.
- 熱と空気を遮断しなければならないため、長時間ライトが当たるような展示には不向きであるが、ケースに密封し乾燥剤を入れる、食用ニスを塗布するなどの方法がある。
- It has to block the heat and air and thus is not appropriate for the exhibition where the light is on for a long time, but there are methods to seal off the case and put desiccant in or paint food varnish and so on.
- この時の様子を『陰徳太平記』では、'忍び有岡の城を出立づ。共に乾助三郎に重代相伝の葉茶壺を負はせ、阿古とて、常に膝下に召使ひし女を召具しけり'としている。
- 'Intoku Taiheki' (old chronicle) described the situation at that time as 'He departed Arioka-jo Castle secretly. He made his attendant, Sukesaburo INUI carry a chatsubo (jar for tea leaves) of inherited for generations on his back and he was accompanies by a girl, who was called Ako and served always around him.'
- 日乾(にっけん、永禄3年(1560年) - 寛永12年10月27日 (旧暦)(1635年12月6日))は、安土桃山時代から江戸時代前期にかけての日蓮宗の僧。
- Nikken (1560 - December 6, 1635) was a Buddhist monk of Nichiren Sect in the Azuchi-momoyama period to the early Edo period.
- 利久紙摺りは、西の内紙などの生漉き紙に礬水(明礬を溶かした水に膠を加えたもの。絹や紙の表面に引いて墨や絵具のにじみを防ぐ)を引き、乾燥させてから染料を塗る。
- Rikyu paper printing is done by coating with dosa (a liquid made by adding glue to water mixed with alum and the coating on the surface of silk and paper prevents the running of sumi or paint) on kizuki-gami (paper made only from the bark of trees) such as Nishinouchi-gami (Nishinouchi paper) and painting it after being dried.
- 添え付けのスープや具材はフリーズドライを用い乾燥させたものが主流だが、袋入りのインスタントラーメンと同様、高価格の製品にはスープ・具が別添のものも存在する。
- The attached soup and ingredients are mainly dried by freeze-drying, and also separate bags of them are attached to high-priced products similarly as instant ramen noodles in a plastic bag.
- この寺は、1616年(元和 (日本)2年)本阿弥光悦の開基により、日乾が開山となって創建され、日蓮宗における学問所である檀林が置かれて「鷹峰檀林」と称された。
- Josho-ji Temple was founded by kaiki (founding patron) Koetsu HONAMI and kaisan (first chief priest) Nikken in 1616, and was a Nichiren Sect danrin (school annexed to a temple) named 'Takagamine Danrin.'
- 当時は「頓食(とんじき)」と呼ばれたおにぎりのほか、「干し飯(ほしいい)」または「糒(ほしいい)」と呼ばれる調理済みの乾燥米が携帯用の食料として利用されていた。
- At that time, besides 'tonjiki' (egg-shaped glutinous rice ball), cooked dried-rice called 'dried boiled rice ('干し飯' (ほしいい or '糒' - ほしいい) was used as a potable food.
- 近年は小麦粉に隠し味的な調味料やベーキングパウダーなど、場合によっては細かい乾燥紅しょうがなどの具がブレンドされた「たこ焼き粉」という専用の粉も発売されている。
- Nowadays, special powder named 'takoyaki-ko' (octopus dumpling powder), wheat flour into which a hidden flavor of seasoning, baking powder and sometimes red pickled ginger dried and ground to a fine powder are blended, is on sale.
- 初期の製法としては、素焼き後に加茂川黒石からつくられた鉄釉をかけて陰干しし、乾いたらまた釉薬をかけるといったことを十数回繰り返してから1000℃程度で焼成する。
- In the methos of early days, the process to make Black Raku is to souse tetsuyu (glaze containing iron) made of black stone in Kamo-gawa river on the bisque of work and then dry it in the shade, and when it dries, the work is dipped into tetsuyu again, and after this process is repeated 10-odd times, then the work is fired at about 1000 degrees Celsius in a kiln.
- 基時は1302年(乾元元年)当時六波羅探題北方で、この時期の寄合衆としては確認出来ないが、その祖父で赤橋長時の弟の北条業時の子として父北条時兼の出産記事がある。
- Mototoki was the commissioner of the northern Rokuhara Tandai in 1302, although his name can't be identified in the members of Yoriai-shu around this time, and his father Tokikane HOJO's name appears in the birth article as a son of Naritoki HOJO, a younger brother of Nagatoki AKAHASHI, Mototoki's grandfather.
- そのほかにも、地球温暖化により内陸部の降水量減少や気圧配置の変化が引き起こされ、それらが乾燥化や強風の増加をもたらして、黄砂の増加に関係しているとの考えもある。
- In addition, there is also another theory that global warming has been related to an increase in kosa in the following way: Global warming has caused the amount of rainfall in the inner land to decrease and has also caused the atmospheric pressure patterns to change, consequently expanding dry area and increasing the occurrence of strong winds.
- 手延べうどんについては、小麦粉に食塩と水を混ぜてよく練った生地に、でん粉や食用油又は小麦粉を塗付して、よりをかけながら引き伸ばして乾燥、熟成させる製法を用いる。
- 'Tenobe-Udon' (hand-stretched udon noodles) is made by the following process: Well-kneaded dough, made by mixing flour with salt and water, is twisted and stretched after applying starch, cooking oil or flour, and then dried and matured.
- カップ麺(カップめん)とは、乾燥麺や生タイプ麺等の即席麺類のうち、食器として使用できる容器(カップ状の耐熱耐水容器等)に入れたもので、加薬を添付したものをいう。
- Kappumen indicates the item consisting of instant noodles such as dried noodles and fresh noodles put into a container usable as tableware and the attached ingredients.
- 乾麺については小麦粉に食塩と水を混ぜてよく練り、綿実油などの食用油、もしくは小麦粉やでん粉を塗ってから、よりをかけながら引き延ばして乾燥、熟成させる製法がある。
- One process of making dried noodles is to mix flour with salt and water, knead it well, add cooking oil such as cotton oil, flour, or starch, stretch the mixture while twisting it, and dry it until mature.
- 明治30年(1897年)12月28日、「観世音菩薩乾漆立像(伝百済人作)1躯」として、古社寺保護法に基づく国宝(文化財保護法における「重要文化財」に相当)に指定。
- On December 28, 1897, it was designated a national treasure under the Ancient Temples and Shrines Protection Law as 'One Statue of Kanzeon Bosatsu Kanshitsu Ritsuzo (one dry lacquered standing statue of Kanzeon Bosatsu) (according to a legend, the work of someone of an ancient Korean kingdom [Paekche or Kudara])' (equivalent to an 'important cultural property' under the Law for the Protection of Cultural Properties).
- 中国歴代の皇帝などでは、南宋の孝宗_(宋)や清の乾隆帝などが、皇位を後継者に譲って隠退し、上皇となっているが、ほとんどの歴代皇帝は、崩御するまで皇帝の位にあった。
- In the case of the line of emperors in China, although Emperor Gaozong of the Southern Sung Dynasty and Qian Long of the Qing Dynasty retired and handed over the reigns to their successors and became Retired Emperors, in contrast, most emperors kept their reigns until their death.
- 奈良時代には東大寺法華堂(三月堂)の乾漆造四天王立像(国宝)の仏像の衣や甲冑の装飾、東大寺戒壇堂の塑造四天王像の着衣の地文に直線文と点綴文の截金が使用されている。
- In the Nara period, the kirikane technique in straight-line or was used for the decorations of the robes and Katchu (armors and helmets) of the Kanshitsu Shitenno ryuzo (dry lacquer standing statues of the four guardian kings) (national treasure) in Hokke-do Hall (also referred as Sangatsu-do) of Todai-ji Temple, and for the clothes' base pattern of Sozo Shitenno zo (molding statue of the four guardian kings) in Kaidan-do Hall of Todai-ji Temple.
- 現在では「うどん(細うどん)」と「ひやむぎ」の名前の区別は基準・規約に沿った上で取り扱う業者に委ねられているため、乾麺・生麺等において曖昧となっている部分がある。
- However, at present, the nominal distinction between 'Udon noodles' (Hoso-Udon) and 'Hiyamugi' has partly become vague, because such distinction is entrusted to the traders concerned as far as they observe the standard and codes.
- 昔は、洗濯の際に和服の糸をほどいて分解して洗濯し、染み抜きを行い、洗濯が終わったら大きな板に生地を張り付け上から薄く糊を引いて乾かした後に縫い直すことを行なった。
- In the olden days, stitches are taken out from Wafuku to break it into panels, the panels are washed and stains are removed, then the panels are attached to a big board and thinly starched on the board, and the dried panels are sewn up in the household.
- 鬼門は、古代中国の書物『山海経』にある物語が元となっており、北西(乾)を「天門」、南西(坤)を「人門」、南東(巽)を「風門」、北東(艮)を「鬼門」としたことによる。
- Kimon is based on a story in a Chinese classic text 'Shan Hai Jing' (Classic of the mountains and the sea), that defined the northwest (inui; between the Dog (eleventh sign of Chinese zodiac which means west-northwest) and the Boar (twelfth sign of the Chinese zodiac which means north-northwest)) as 'tenmon' (deva gate), the southwest (hitsuji-saru) as 'jinmon' (man's gate), southeast (tatsumi; between the Dragon (fifth sign of Chinese zodiac which means east-southeast) and the Serpent (sixth sign of Chinese zodiac which means south-southeast) as 'fumon' (wind's gate) and northeast (ushi-tora) as 'kimon.'
- 醤油だんごなどと比べ、基本の製法そのものは簡単であり、団子本体に醤油餡をかける為団子の乾燥を防ぐのでスーパーマーケット・コンビニエンスストアなどで広く売られている。
- A basic recipe for mitarashi dango is simpler than that for shoyu dango, and they are widely sold at supermarkets and convenience stores, for they are coated with soy-and sugar syrup and do not dry out easily.
- 彼らは今文経(特にその中心とされる『春秋公羊伝』)こそ孔子の真意を伝えているとし、乾嘉の学が重んじる古文経学を排除して今文経、ひいては孔子へと回帰することを目指した。
- They believed that it was Kinbun-kei (especially, 'Shunju Kuyo-den' which it was centered around) that carried the true intent of Koshi, and it aimed at eliminating Kobun-kei learning, valued by Ken-Ka learning and returning to Kinbun-kei, and eventually, Koshi.
- 現在に至る過去数十年間、中国での砂漠化の主な原因は、伐採、放牧、農耕、水利用の失敗などの人為的なものに加えて、自然な気候変動による乾燥化が重なったことだとされている。
- It is considered that the major factors contributing to desertification in the last several tens of years in China were the dry climate due to climate changes in addition to artificial factors, such as policy failures in cutting trees, pasturing, farming and water usage.
- 漉くときの流し込みの時に、四隅に簀よりはみ出すように漉きあげ、水を濾し終わった湿紙の時に、左右に引っ張ったり、前後に縮めたりを繰り返して、皺紋を大きくつくり乾燥させる。
- When pouring materials during paper making, the fibers are arranged in such a way that the sheet goes beyond the four corners of the screen, and the wrinkle patterns are made bigger through the process that the water-drained wet paper is repeatedly stretched from both sides and pushed in a back and forth direction to squeeze it, and is dried.
- 古来より8月 (旧暦)(グレゴリオ暦(新暦)では9月ごろ)は、空気が乾燥して月が鮮やかに見え、かつ、湿度も低く夜でもそれほど寒くないため、観月に最も良い時節とされていた。
- Since ancient times, in August of the old calendar (around September in the newer Gregorian calendar), the air is dry and the moon is clearly seen, and it is not too cold even at night with lower humidity; this has been regarded as the best time of year for moon viewing.
- 江戸時代(徳川家綱の時代)1685年に現在の京都府伏見区において、旅館『美濃屋』の主人・美濃太郎左衛門が戸外に捨てたところてんが凍結し、日中は融け、日を経た乾物を発見した。
- In 1685, during the Edo period (in the reign of Shogun Ietsuna TOKUGAWA), Tarozaemon MINO, a lord of the Japanese-style inn 'Minoya,' located in what is now Fushimi Ward, Kyoto Prefecture, found that the tokoroten (gelidium jelly), which he had once thrown outside of his house, had become a dried foodstuff after having frozen and melted repeatedly for several nights and days.
- 製法は、楮(こうぞ)の厚紙(泉貨紙)の表裏を山くちなしの汁で染め、渋を一度引いて乾かし、透明な梨子地漆で上塗りして、風呂に入れて漆を枯らし、折本のように畳んで用いるとある。
- According to the book, the process of manufacture is as follows; dye both sides of a thick paper (Senka-shi or Senka paper) made of kozo with the juice of gardenia, apply astringent persimmon juice once and dry, give a final coat of transparent lacquer for a flecked effect, dry in a drying room for coated lacquer ware and use in a folded form.
- 乾元 (日本)元年(1302年)に内親王宣下を受け、徳治元年(1306年)、斎宮に卜定されるが、徳治3年(1308年)、異母兄後二条天皇崩御のため、群行には至らず退下した。
- In 1302, she was conferred by the Emperor as an Imperial Princess, and in 1306, she was selected by divination as a Saigu (vestal virgin princess serving at Ise-jingu Shrine), but since her older paternal half-brother Emperor Gonijo died in 1308, she resigned before going to Ise.
- 一方、篳篥は穴の間隔が近く、使う素材は枯れて古く乾燥し、農家の囲炉裏の天井で 300 年~ 350 年、日々の生活の中で燻(いぶ)されたスス竹であるため非常に堅く割れやすい。
- However, the Hichiriki flute requires a close distance between the holes, the material is blighted, old, and dried, and it is bamboo that has been smoked in the ceiling above a fireplace (a sunken hearth) in a farmhouse in daily life for three hundred to three hundred fifty years, so it is very hard and fragile.
- このため、各地に古くから伝わる伝統的な番茶には様々な製法で作られたものがあり、茶の木から葉を摘み取って自然乾燥させただけの薬草茶の様なものから中国茶のような発酵茶まで存在する。
- Because of this, traditional bancha of various regions have differing manufacturing methods, ranging from those like herbal teas which consist only of leaves which have been dried naturally, to fermented teas like those from China.
- 通常に用いられるのは「舎利弗問経」を基本に、「法華経」や「金光明最勝王経」などの説により、天部衆、龍衆、夜叉衆、乾闥婆衆、阿修羅衆、迦楼羅衆、緊那羅衆、摩睺羅伽衆の8つを指す。
- Usually it means the following eight deities based on mainly 'Sharihotsumon-kyo Sutra,' and 'Hoke-kyo Sutra' and 'Konkomyo Saisho-kyo Sutra' as well; Tenbushu (Deities who reside in a heavenly realm, one of the six realms in which the souls of living beings transmigrate from one to another), Ryushu (Pre-Buddhist snake or dragon deities), Yashashu (a class of semi divine usually considered to be of a benevolent and inoffensive disposition but sometimes also classed with malignant spirits), Kendatsubashu (Gandharva), Karurashu (Garuda), Kinnarashu (Kinnara) and Makoragashu (Mahoraga).
- この改装により石炭艙は各種積荷の貯蔵のため乾燥室と石炭室に分割され、名前も西シベリアを流れるオビ川左岸の支流エルティシ川(全長4,248km)からイルティッシュ号と命名された。
- By this remodeling the coal hold was divided into a drying room and a coal room in order to store various kinds of freight and the vessel was named the Irtysh after the Irtysh River (the total length: 4,248 km), a tributary on the left bank of the Ob River in Western Siberia.
- 紅花から分離した色素の溶液を、紅が退色しないように蓋が付いた白色の陶器の椀や猪口(伏せておけば光が入らないため)、あるいは貝殻に何度も塗り重ねて乾燥させた状態で販売されている。
- Solution of the coloring matter separated from safflowers is sold in a white ceramic bowl with a lid which prevents the color of beni from being worn out, a sake cup (light cannot enter the cup as long as it is turned over), or a seashell, after being spread with a number of coats on such a container and dried up.
- そのほか伝統野菜とも呼ばれる京野菜、京漬物・豆腐やゆば・麩・ウナギ・佃煮・蒲鉾・干物・乾物などから茶・菓子・パン・寿司まで京料理の食材はほとんどここで揃うといっても過言ではない。
- It is not overstating to say that it is possible to obtain almost any kind of food needed in order to make Kyoto cuisine here: Kyoto vegetables called traditional vegetables, Kyoto pickles, tofu, yuba (soy-milk skin), fu (wheat-gluten bread), eel, tsukudani (preserved food boiled down in soy sauce), kamaboko (boiled fish paste), dried fish, dried goods, tea, confectionery, bread, sushi, and so on.
- かりんとうは、小麦粉を砂糖・水・酵母や、食塩、重曹などと共に練り合わせ、棒状に成形してつくった生地を植物油で揚げ、黒砂糖や上白糖でつくった蜜でからめて乾燥させた駄菓子の一種である。
- Karinto is a type of sweets and the recipe is as follows: Knead wheat flour together with other ingredients such as sugar, water, yeast, salt and baking soda into a ball of dough, fry the dough rolled into a long thin stick in vegetable oil, coat with syrup made from brown sugar or superfine sugar and dry.
- 線香(せんこう、インセンス、incense) は、火をつけることで芳香のある煙を出す、好まれる香りを出す材料を細かくして練り合わせ細い棒状や渦巻き状に成型して乾燥させたものである。
- The term 'Senko (incense stick)' refers to the product which uses, as materials, various substances that emit fragrant smoke and fine aroma when lighted and is produced through the process of grinding materials, kneading, molding into the shape of slender sticks or coils and drying.
- 元来、熨斗鮑とはアワビの肉を薄く削ぎ、干して琥珀色の生乾きになったところで、竹筒で押して伸ばし、更に水洗いと乾燥、押し伸ばしを交互に何度も繰り返すことによって調製したものを指した。
- The expression noshi awabi originally referred to thinly sliced pieces of abalone, which were half-dried until they took on an amber tint, then flattened with a bamboo stick to be washed in water and dried, and treated by repeating these processes many times.
- ご飯にふりかけて食べるのが名前の由来である事から、赤飯などで使う「ゴマ塩」や、梅干しを漬けた後のシソを乾燥させて細かくしたもの「ゆかり (ふりかけ)」なども、ふりかけの仲間に入る。
- The name was based on the fact that it is sprinkled on top of rice, therefore 'gomashio' (sesame and salt) used for sekihan (steamed rice with red beans) and 'yukari' which is dried, and cut beefsteak plant that was pickled with plums, are also included in furikake.
- かつては尾形光琳・尾形乾山とその作風を継承した酒井抱一らを一つのグループとみなし「光琳派」と呼んだり、その先駆者と考えられる俵屋宗達・本阿弥光悦らを含めて「宗達光琳派」と呼んでいた。
- In the past, Korin OGATA, Kenzan OGATA and Hoitsu SAKAI who took over their style were regarded as a school, being referred to as the 'Korin school,' whereas, the Korin school, in addition to the artists such as Sotatsu TAWARAYA and Koetsu HONAMI, who were considered to be the predecessors of that school, were collectively known as the 'Sotatsu-Korin school.'
- 一時期各会社より乾燥麺タイプで調理時間が1分の製品が発売されたが、食べ終わる前に麺がのびてしまう等の問題が在ったため多くは短命に終わり、一部の焼きそばタイプで存続するに留まっている。
- The dried noodle products of which cooking time is one minute were sold by the companies for a certain period of time, but many of them were short-lived due to problems, such as noodles lost texture before eating, thereby only the yakisoba type remains.
- 他の素麺より太いのが特徴で、それにより過去には素麺とは別の名を付けられそうになった時期がある(現在は『乾めん類品質表示基準』が改定された事により基準上も正式に「手延べ素麺」となった)。
- It is characterized in its thickness compared with somen from other areas, and therefore it was about to have a name other than somen in the past (by the revising the 'Quality Labeling Standard for instant noodles,' it is officially called 'hand-stretched somen' now).
- 乾燥させることにより、渋柿の可溶性のタンニン(カキタンニン)が不溶性に変わって(渋抜きがされて)渋味がなくなり、甘味が強く感じられるようになる(その甘さは砂糖の約1.5倍とも言われる)。
- Drying makes the soluble tannin (Kaki-tannin) of the astringent persimmon insoluble (removing astringency), and as the astringency disappears, the sweetness becomes stronger (it is said that the sweetness is about 1.5 times that of sugar).
- 抹茶は、有態に言えばチャノキの葉(茶の葉)を粉としたものだが、その製造工程が煎茶とは異なり、蒸すから乾燥させ、これを砕いて葉脈などの不純物を取り除き、さらに茶臼という臼でひいたものである。
- Powdered green tea is just tea powder made from leaves of tea plants (tea leaves), but its manufacturing process is different from that of green tea for brewing, since powdered green tea is firstly dried after being steamed, then pounded down to eliminate such impurities as the veins of leaves, and further ground by so called 'chausu' (a set of millstones for tea leaves.)
- 一説によると、漆器職人が冬になると漆の乾きが悪くて困っていたところ、ある僧から風呂(漆器の貯蔵室のこと)に大根のゆで汁を吹き込み、そこで乾かすとよいと教えられ、その通りにするとうまくいった。
- According to one of them, when an Urushi-ware (Japanese lacquerware) craftsman tried to shorten the time period required to dry urushi-ware in winter time, he was advised by a Buddhist monk to dry urushi-ware in Furo (store room for urushi-ware) filled with water vapor from boiling water used to simmer Japanese radish, and succeeded in it by following this advice.
- 小麦粉に食塩と水を混ぜてよく練った生地に、でん粉、食用油又は小麦粉を塗付して、よりをかけながら引き伸ばして乾燥、熟成させる製法で作られたものについては手延べひやむぎ(てのべ-)に分類される。
- The ones made by the manufacturing process of mixing wheat flour, salt and water, kneading the dough thoroughly, stretching and gathering the dough in bundles by sprinkling the dough with starch, cooking oil or wheat flour, then drying and ageing is classified as tenobe (hand-stretched) hiyamugi.
- 乾麺については、日本農林規格(JAS)の『乾めん類品質表示基準』にて、小麦粉に食塩と水を混ぜてよく練った生地を帯状に細く切って乾燥させる製法で機械にて製造しているものは機械麺に分類している。
- As for dried noodles, 'Quality Labeling Standard for instant noodles' of Japan Agricultural Standards (JAS) stipulates that if machine was used during the manufacturing process; well kneaded dough made by mixing wheat-flour with salt and water is cut long and thin like tape, and then dried, the resulting noodles are classified into 'Kikaimen' (noodles made by machine).
- 史料編纂に興味を持ち、天明の大火で失った家伝の再編纂を決意、「奥村家系図」、「千家御好表具并諸色寸法控」乾巻・坤巻を著し、茶道具の様式や、茶会のルールなど、貴重な資料を後世に伝える功績を残す。
- He was interested in compiling historical materials, and decided to recompile the family tradition lost during the Great Fire of Tenmei, writing 'A Family Tree of the Okumura Family' and two volumes of 'A Record of Colors and Sizes of Mounting Preferred by the House of Sen,' producing important historical materials concerning styles of tea utensils and tea party rules for posterity.
- 匂い線香は、椨(タブノキ)の木の樹皮を粉末にしたものに、ビャクダン(びゃくだん)や香木伽羅(きゃら)といった香木の粉末や他の香料、炭の粉末、その他の材料を加えて練り、線状に成型・乾燥させたもの。
- Aromatic Senko is the product which is made of powdered bark of Machilus thunbergi together with the powder of fragrant woods such as the sandal tree and agalloch, other perfumes, charcoal powder and other materials and is produced through the process of kneading, molding into the shape of stick and then drying.
- 牛馬と犂を用いた深耕、乾田化に代表される土地改良・施肥技術の改良、塩水選による短冊苗代を用いた健苗育成に代表される選種の精緻化、耐肥性多収品種の導入に代表される優良品種の導入がその特徴とされる。
- Its characteristics are deep plowing using oxes and horses, improvement of soil such as drying rice fields, fertilization techniques, minute seed sorting like healthy seedling with furrow beds, sorting seeds in salt water, and introduction of varieties of high quality plants with high yield and fertilizer-resistant.
- 江戸時代になると養殖技術が確立し、東京湾で採れた海苔(紫菜)を和紙の製紙技術を用いて紙状に加工するようになり、現在市販されている板海苔が完成する(これに対して乾燥させない海苔は生海苔と呼ばれる)。
- In the Edo period the cultivation technique was established, the nori (murasaki nori) caught in Tokyo Bay came to be processed into paper-like sheets by using the paper manufacturing technique of 'washi (Japanese paper),' and finally the 'ita nori' on shelves saw the light (contrastingly, undried nori was called 'nama nori (raw nori)').
- かんぴょう(干瓢、乾瓢、dried gourd shavings)とは、ウリ科ユウガオの果実(ふくべとよばれる)をひも状に剥いて乾燥させた食品(ヒルガオ科のユウガオ(=ヨルガオ)とは同名異物である)。
- Kanpyo (dried gourd shavings) is a food that is produced through the process of tearing the fruits (called fukube) of cucurbitaceous yugao (a white flowered gourd) and drying them (yugao of convolvuluses family (=yorugao) is another plant with the same name).
- ただし、奈良・興福寺の著名な八部衆像の各像の名称は上述のものと異なり、寺伝では五部浄、沙羯羅(さから、しゃがら)、鳩槃荼(くはんだ)、乾闥婆、阿修羅、迦楼羅、緊那羅、畢婆迦羅(ひばから)と呼ばれている。
- However, the names of the famous Hachibushu statues of Kofuku-ji Temple in Nara Prefecture are different from those above, and according to the temple legend, they are called Gobujo, Sakara (Shagara), Kuhanda, Kendatsuba, Ashura, Karura, Kinnara and Hibakara.
- 茶葉を乾燥したり揉んだりする前に、茶葉の細胞がほぐれ成分が出るように通常は10秒から1分程度蒸すが、深蒸し茶は長い蒸し時間によって茶葉からの滲出成分が通常の煎茶より多くなり、濃くまろやかな味わいとなる。
- While tea leaves are normally steamed for between ten seconds and one minute prior to the drying or rubbing process so that the cells of tea leaves will soften and extracts its ingredients, the tea leaves are steamed for longer in the case of Fukamushi-cha so that the tea is further infused with its ingredients, making its taste richer and mellower than that of normal green tea.
- 日本農林規格(JAS規格)の『乾めん類品質表示基準』にて、機械麺の場合、ひやむぎの麺の太さは直径と直径1.3mm以上~1.7mm未満とされている(同基準を満たしている場合「細うどん」とも表示可能である)。
- According to the 'Quality Labeling Standard for Dried Noodles' of the Japan Agricultural Standards (JAS), machine-made noodles should be between 1.3 mm and 1.7 mm in diameter (it is also possible to use the label 'thin udon noodles' in cases where this standard is satisfied).
- こういった笛は、竹紙を採取しなければならないこと、うまく調整して張る技術が必要とされること、破れやすいこと、乾湿により響きが変わることなど、手間がかかるものであるため現在は広く使用されているものではない。
- Presently, such flutes are not widely used because they require too much effort in that chikushi has to be collected, techniques for pasting chikushi to the flute by making appropriate adjustments have to be employed, chikushi breaks easily, and the sound produced by these flutes varies depending on the level of humidity.
- 死去を惜しんだ弟子の忍基は鑑真の彫像(脱活乾漆 彩色 麻布を漆で張り合わせて骨格を作る手法 両手先は木彫)を造り、現代まで唐招提寺に伝わっている(国宝唐招提寺鑑真像)が、これが日本最初の肖像彫刻とされている。
- Ninki, one of Ganjin's disciples, who mourned his master's death, made the sculpture of Ganjin (Dakkatsu-kanshitsu [hollow dry lacquer: A method of making lacquer statues, popular in the Nara period], colored; a technique to form a framework of statue by layering of lacquered hemp cloth, and the both hands are carved in wood), which the Toshodai-ji Temple has preserved until today (Statue of Ganjin in Toshodai-ji Temple, national treasure) and is said the first portrait sculpture in Japan.
- 更に国司の引継ぎの際にも不動倉の引継ぎを巡るトラブルが続いたことから、天平宝字7年3月24日 (旧暦)の乾政官符によって、国司交替の際には必ず開封の手続を行って中身を確認するとともに中身の入れ替えを行わせた。
- Furthermore, since troubles on the fudoso warehouse occurred continuously in taking over the position of provincial governor, the kanseikanpu (another name of dajokanpu) was issued on May 15, 763, that in a transfer of the provincial governor, confirmation of the content as well as replacement of the content required to be done.
- 大航海時代、船内で備蓄されていた非常に硬い干し肉を乾燥前の状態に負けないくらい柔らかく美味しく調理するために生み出された調理方法(ハンブルグ港を主な寄港先としていた船舶で最も盛んだった)が発祥という説も有る。
- There is another belief that back to the Age of geographical Discovery, 'hamburger' originally derived from a cooking technique which enabled cooks to make extremely tough dried meat stored in ships as tender and delicious as meat was before dried (this technique was most popular for crew in ships which mainly called at the harbor of Hamburg).
- ところで、1309年の北条貞時政権の中核、寄合衆のメンバーが金沢文庫の古文書によって知られるが、北条一門について、これに1302年(乾元 (日本)元年)当時の寄合衆のメンバーを加えて見ていくと以下のようになる。
- Incidentally, the core members of the Sadatoki HOJO administration of Yoriai-shu in 1309 can be seen in the old document in Kanazawa Library, and in addition, the members of Yoriai-shu in 1302 are as follows
- 涼をとる(あおぐ、ひやす)、子どもに風をおくる(自然の風、愛情の風)、乾かす(濡れたもの、傷などの乾燥)、飛ばす(風を送りものを飛ばす)、炊事・起火(風をおくる)、料理など冷ます(あおぐ、さます)、塵を掃う(防塵)
- Using Uchiwa fan, people can cool themselves by fanning it, send a wind to their children (wind includes natural wind and spiritual wind), dry something wet (including damp wound and others), drive away something, make a fire, cool dishes and dust off.
- 黄砂(こうさ)とは、特に中華人民共和国を中心とした東アジア内陸部の砂漠または乾燥帯の砂塵が、風を伴う砂嵐(砂じんあらし)などによって空に巻き上げられ、春を中心に東アジアなどの広範囲に飛来し、地上に降り注ぐ気象現象。
- Kosa indicates the following weather phenomenon: Dust in inland deserts or dry zones in eastern Asia centered around People's Republic of China, is flung up into the air, for example, by a sandstorm, and is carried and falls over a wide area of eastern Asia centered around spring.
- 日本にもたらされ、平安時代には国内で栽培されるようになったであろう茶は、春に摘み取った新芽(または古葉)を蒸すか、ゆでるかして加熱処理し、その後「ほいろ」(現在のものとは構造がちがう)や日光にて乾燥させて仕上げる。
- Tea that was brought and cultivated in Japan during the Heian Period was made from the new (or old) leaves picked in spring and heat treated by steaming or boiling before being dried in sunlight in 'hoiro' (the structure is different from modern one).
- 未選別の中間加工品、茎・芽・硬葉等を含んだ茶葉(生葉)を蒸熱、揉み操作、乾燥等の加工処理を経て製造され仕上げ茶として再製する以前のいわゆる荒茶をそのまま販売する際に「青柳」と称する場合もあるので区別の必要なことがある。
- Sometimes, so-called Aracha (unsorted green tea) is sold as 'Aoyagi', it is necessary to make a distinction between such unfinished tea and refined Aoyagicha, which should be prepared by steaming, crumpling or drying, unpicked, half-finished products, or tea leaves (raw tea leaves) including stems, buds, and hard leaves,
- 製法は明時代の中国における軟落甘(小麦粉・米粉を水飴や脂肪で練り固めて乾燥させた菓子。西~中央アジアに由来するといわれ、元 (王朝)時代に中国に伝来した)に基づき、室町時代に日明貿易で伝わり、茶道の勃興によって広まった。
- The recipe is based on that for nanrakukan (a sweet made by drying the kneaded mixture of wheat flour or rice flour and starch syrup and fat, which is said to have originated from the western and central Asia and to have subsequently been introduced to China in the Yuan Dynasty era) produced in the Ming Dynasty era in China; the nanrakukan was introduced to Japan in the Muromachi period through the Japan-Ming trade (the trade between Japan and the Ming Dynasty in China) and became popular along with the rise of the tea ceremony.
- 1776年(安永 (元号)5年)、水戸藩那珂郡山方町農民の、後に名字帯刀を許された中島藤右衛門(なかじま とうえもん)(1745年-1825年)が乾燥した球茎が腐らないことにヒントを得て粉状にする事を思いついたとされる。
- It is believed that in 1776, Toemon NAKAJIMA (1745-1825), a farmer in Yamagata Town, Naka County, Mito Domain, conceived a bright idea of grinding dried konnyaku corms which he had found don't go bad, and then Myojitaito (the right to bear a surname and wear a sword) was awarded for his invention.
- 錦市場(にしき いちば)は、京都市街ほぼ中央に位置する錦小路通のうち「寺町通 - 高倉通」間の商店街で、魚・京野菜などの生鮮食品食材や、乾物・漬物・おばんざい(京都言葉で日常の惣菜)などの加工食品を商う老舗・専門店が集まる市場。
- Nishiki Market is a shopping street which is on Nishikikoji-dori Street between 'Teramachi-dori Street and Takakura-dori Street,' and approximately located in the center of Kyoto City; there are a lot of long-established stores and specialty stores that sell fresh foods like fish and Kyoto vegetables, and processed foods such as dried goods, tsukemono (Japanese pickled vegetables), and obanzai (precooked food in Kyoto dialect).
- その結果、中央財政にも影響を与えるようになり、宋王朝では乾興 (宋)元年(1022年)に官僚荘園を30頃、将吏衙前荘園を15頃に制限する提案が出されたものの失敗し、その後限田免役法を行って免役の範囲や寄進に制約を課そうとしている。
- As a result, the finance of the central government was influenced by this and during the Sung dynasty in 1022, the proposition that the manors owned by a bureaucrat be limited to 30 and shorigozenmaeshoen to 15 was issued but it failed and later the regulations of tax exemptions were promulgated to impose the restrictions on the range of tax exemptions and the donations.
- それによろと、タクラマカン砂漠は経過日数4 - 8日・高度4 - 8km、中国北部の乾燥地帯は3 - 5日・1 - 5km、黄土高原は2 - 4日・1 - 4km、満州(中国東北部)は1 - 3日・1 - 3kmなどとなっている。
- According to the data, the kosa originated in the Takla Makan Desert reached Korea in four to eight days at 4 to 8 km altitude, the one in the dry area of northern part of China in three to five days at 1 to 5 km, the one in the Loess Plateau in two to four days at 1 to 4 km, and the one in Manchuria (the northeastern part of China) in one to three days at 1 to 3 km.
- が、書紀古写本(乾元本神代紀)に「弘仁説」として引用されている『弘仁私記』(和訓が万葉仮名で表記され上代特殊仮名遣も正確)と比べると、現在の伝本(和訓の大半が片仮名表記)は書写の過程ではなはだしく劣化したものであり、原型をとどめていないと見られる。
- However, compared to 'Koninshiki' (the Japanese reading of a Chinese character is written by Manyo-gana (a form of syllabary used in the Manyo-shu or Collection of Myriad Leaves), and ancient special Kana usage is also accurate) which was cited as 'the Konin theory' in an old manuscript of Shoki (Jindaiki (Records of period of gods) of the Kengen book), the existing denpon (existent books of transcription and published books) (most of the Japanese readings of Chinese characters are written in katakana (syllable based writing system of the Japanese language)) was greatly deteriorated during the process of transcript, so that it is regarded to be different from the original form.
- 摘んだチャノキの若芽の飲用成分を抽出し易くし、かつ保存性を高めるために、まずこれを数秒から数分間蒸した後、焙炉(ほいろ)と呼ばれる40℃から50℃に加温された台の上で、手で茶葉をほぐす、こねる、揉むなどの作業を行って乾燥させながら煎茶に仕上げてゆく。
- Picked tea buds are steamed for between several seconds and several minutes so that drinkable ingredients can be extracted more easily and the tea has a longer shelf-life, before going through processes including crumbling, kneading, and rolling by hand on a plate called a hoiro (tea drying hot plate) heated to around 40 to 50 ℃ as the tea leaves dry out and become sencha.
- 高地の所有者は、その高地が浸水した場合にこれを乾かすため、又は自家用若しくは農工業用の余水を排出するため、公の水流又は下水道に至るまで、低地に水を通過させることができる。この場合においては、低地のために損害が最も少ない場所及び方法を選ばなければならない。
- An owner of a higher ground may run water through lower grounds to dry out his/her higher ground in cases where that land is flooded, or to discharge surplus water for household or agricultural or industrial use until the water meets a public stream or sewage system. In such cases, the location and method that cause the least damage to the lower ground must be selected.
- しかしこのスパゲッティ・ボロネーゼ(Spaghetti alla Bolognese, スパゲッティ・ボローニャ風の意)は、イタリア南部のように乾いたパスタではなく、卵を原材料としたパスタが好まれてきたエミリア=ロマーニャ州料理 (cucina emiliana) の伝統には属さないものである。
- However, this spaghetti Bolognese (Spaghetti alla Bolognese, meaning Bolognese style of spaghetti) does not belong to the tradition of Emilia-Romagna cooking (cucina emiliana), where pasta is made from eggs is the preference rather than the dried pasta of southern Italy.
- 大覚寺統では、すでに後二条には正安2年(1300年)に第1皇子邦良親王が生まれて将来の皇位継承が予定されていたにもかかわらず、亀山が乾元 (日本)2年(1303年)に生まれた自分の皇子恒明親王を偏愛するあまり、邦良に代えて恒明を皇位につけることを後宇多と伏見に約束させて、さらなる皇統分裂の種を蒔いた。
- Although the Daikakuji line already had its future heir apparent for the throne because Gonijo's first son, Imperial Prince Kuniyoshi was born in 1300, Kameyama was partial to his son Imperial Prince Tsuneaki who was born in 1303, and had made Gouda and Fushimi promise to place Tsuneaki instead of Kuniyoshi on the throne, which led to further seeds of Imperial lineage division.
- 家庭では定規張り(棒入巻張りとも)という法が生まれ、布幅より4~5cm長い定規棒を用い、布を濡らしたまま、または乾いたものをなかおもてにして、棒に巻き付け、刷毛に十分に糊を含ませ、板の脚の方から5~6cmは手でおさえながら張り、棒を板の上部まで軽く引っ張りながら貼り付け、手で縦糸横糸を直し、刷毛で上面から糊を引きながら、下から上へ小皺を直していく。
- For individual households, a technique called Jogi-bari (also called Boirimaki-bari) was invented as follows; after wrapping a piece of wet or dried fabric around a ruler bar, which exceeds the width of the fabric by 4-5cm, with the right side of the fabric facing toward the bar, stretching out the fabric onto the board while manually holding it for the first 5-6cm from the leg of the board, gradually lifting the bar toward the top of the board while keeping some tension so as to stretch out the fabric onto the board, manually setting warps and wefts right, applying starch to the surface of the fabric with a starch-soaked brush, and then flattening out the creases with an upward motion.
- 漁業者、漁業協同組合又は漁業協同組合連合会は、土地又は土地の定 着物が海草乾場、船揚場、漁舎その他漁業上の施設として利用することが必要且つ適当であつて他のものをもつて代えることが著しく困難であるときは、都道府 県知事の認可を受けて、当該土地又は当該定着物の所有者その他これに関して権利を有する者に対し、これを使用する権利(以下「使用権」という。)の設定に 関する協議を求めることができる。
- A fishery manager, Fisheries Cooperative Association or Federation of Fisheries Cooperative Associations may request the owner of land or of any fixture of land or any other person having a right concerning the land or fixture to deliberate concerning the establishment of the right to use it (hereinafter referred to as 'use right'), if approved by the Governor concerned, when it is necessary and appropriate to use the land or the fixture of land as a seaweed drying field, slipway, fish shed, or any other fishery facility and when it is very difficult to use any substitute in lieu of the land or fixture.
- 1630年(寛永7年)に徳川幕府は不受不施派の池上本門寺(東京都)日樹、法華経寺(千葉県)日賢、本土寺(千葉県)日弘、小西檀林(千葉県)日領、円融寺 (東京都目黒区)(東京都)日進、中村檀林(千葉県)日充と受不施派の久遠寺(山梨県)日乾、久遠寺(山梨県)日遠、久遠寺(山梨県)日暹、妙光寺(千葉県)日東、妙法華寺(静岡県)日遵、蓮永寺(静岡県)日長を江戸城にて対論(身池対論)させ、日樹、日賢、日弘、日領、日進、日充は流罪となる。
- In 1630, the Tokugawa shogunate ordered the holding of a debate at Edo-jo Castle (Miike tairon) between monks belonging to Fujufuse School, Nichiju of Ikegami Honmon-ji Temple (Tokyo), Nikken of Hokkekyo-ji Temple (Chiba Prefecture), Nikko of Hondo-ji Temple (Chiba Prefecture), Nichiryo of Konishi Danrin (a school annexed to a temple) (Chiba Prefecture), Nisshin of Enyu-ji Temple (Meguro-ku Ward, Tokyo) (Tokyo) and Nichiju of Nakamura Danrin (Chiba Prefecture), and those belonging to Jufuse School, Nikkan of Kuon-ji Temple (Yamanashi Prefecture), Nichien of Kuon-ji Temple (Yamanashi Prefecture), Nissen of Kuon-ji Temple (Yamanashi Prefecture), Nitto of Myoko-ji Temple (Chiba Prefecture), Nichijun of Myohokke-ji Temple and Niccho of Renei-ji Temple (Shizuoka Prefecture), and Nichiju, Nikken, Nikko, Nichiryo, Nisshin and Nichiju were banished.
- In 1630, the Tokugawa shogunate ordered the holding of a debate at Edo-jo Cattle (Miike Tairon (Debate between Ikegami School and Minobu School)) between monks belonging to Fujufuse School, Nichiju of Ikegami Hinmon-ji Temple (Tokyo), Nikken of Hokkekyo-ji Temple (Chiba Prefecture), Nikko of Hondo-ji Temple (Chiba Prefecture), Nichiryo of Konishi Danrin (a school annexed to a temple) (Chiba Prefecture), Nisshin of Enyu-ji Temple (Meguro-ku Ward, Tokyo) (Tokyo) and Nichiju of Nakamura Danrin (Chiba Prefecture), and those belonging to Jufuse School, Nikkan of Kuon-ji Temple (Yamanashi Prefecture), Nichien of Kuon-ji Temple (Yamanashi Prefecture), Nissen of Kuon-ji Temple (Yamanashi Prefecture), Nitto of Myoko-ji Temple (Chiba Prefecture), Nichijun of Myohokke-ji Temple (Shizuoka Prefecture) and Niccho of Renei-ji Temple (Shizuoka Prefecture), and Nichiju, Nikken, Nikko, Nichiryo, Nisshin and Nichiju were banished.