仕上がる: 25 Terms and Phrases
- 仕上がる
- to be finished
- to be completed
- to be done
- 香ばしい味わいに仕上がる。
- It ends up with a grilled flavor.
- それは１日か２日で仕上がる。
- It will be finished in a day or two.
- それが温かい感じの作品に仕上がる。
- This becomes a piece with a warm atmosphere.
- 淡麗で上品な酒質に仕上がるとされる。
- It makes the flavor of sake light and delicate.
- 普通に蒸すよりも淡麗辛口に仕上がる。
- It can produce sake with crispy and dry taste in comparison to the normal steaming method.
- また皮のほうから焼くと形よく仕上がる。
- It is also advisable to grill first the skin side of the chicken to cook it well.
- このパズルは明日までに仕上がるでしょう。
- This puzzle will be completed by tomorrow.
- そのため、通常の焼き方よりも甘く仕上がる。
- Therefore they turn sweeter than ones cooked normally.
- 濃醇でどっしりした酒質に仕上がるとされる。
- It makes the flavor of sake rich and strong.
- 酸・アミノ酸の少ない淡麗辛口の土佐酒に仕上がる。
- It produces a thin, sharp and dry Tosa sake having low acid and amino acid content.
- コーラ (飲料)を生地に混ぜるとふっくらと仕上がる。
- To mix Coke (drink) into the dough makes it fluffy.
- また、大振りの魚より小振りの方が良い塩梅に仕上がる。
- It turns out just right with small fish than big one.
- 煮魚などの残った出汁を再利用しても風味良く仕上がる。
- The leftover soup stock of boiled fish, etc., can be reused to give it a pleasing flavor.
- 蒸米吸収率がよく、破精込みが良く濃醇なタイプに仕上がるとされる。
- It has an excellent steamed rice absorption rate so as to produce good rice malt for full-bodied sake.
- 濃醇でどっしりした酒質に仕上がるため一般に純米酒に好んで使われる。
- As produced sake has deep flavor and tasteful quality, it is preferred for producing junmaishu (sake made without added alcohol or sugar)
- これは、ご飯を詰めるだけで簡単におにぎりの形に仕上がる器具である。
- These are the instruments to easily make onigiri simply by filling cooked rice in them.
- 脂が多いほど、表面を焼くというよりは揚げる形になり、カリッとした食感に仕上がる。
- The more fat there is, the more crispy the texture will be, which looks like frying rather than grilling the surface.
- 塩ひとつまみ、あるいは刻んだ大根をいれると豆腐にスが入らず、やわらかく仕上がるという。
- It is said that adding a pinch of salt or chopped Daikon makes tofu soft without being pithy.
- 直火焼きは、焼くときに脂が滴り落ち表面がカリッと仕上がるので比較的さっぱりとした味となる。
- The jikabi-yaki method allows fat to drip down, giving the surface of the meat a crispy texture and a relatively fresh flavor.
- 「柔らかでふくらみのある味」に酒が仕上がるとされるが、稈長で倒れやすく、いもち病にも弱い。
- It is said that 'soft and rich in taste' sake could be produced, but this variety has a long stem, so it tends to lodge and is weak against blast.
- それに対して、14度未満のアルコール度数に仕上がるように商品設計された酒を低濃度酒という。
- On the other hand, sake designed to have alcohol content less than 14 percent is called sake of low alcohol concentration.
- 普通に蒸すよりも淡麗辛口に仕上がる（焙炒造りの上撰・佳撰の日本酒度は+10。一般的な豪快の上撰・佳撰は+4）。
- Sake is produced to be cool and dry compared to the ordinary steaming (the degree of Japanese sake of high-class and regular sake produced by torrefaction are +10 and that of high-class and regular sake of ordinary gokai is +4.)
- 強い糖化と、適度なタンパク質分解力を持つ理想的な麹となり、淡麗で上品な酒質に仕上がるため、一般的な傾向としては吟醸酒によく使われる。
- Koji with ideal conditions having strong power for saccharification and appropriate protelolytic ability is obtained gives clear and smooth, elegant sake quality, it is used for ginjoshu as a general tendency.
- それで「造れば造るほど売れる」、「造りに手を抜いてもアルコール添加で最終調整すれば出荷できる酒に仕上がる」、「よい酒を造っても消費者に見向きもされず、しょせん販売価格は同じになる」のであれば、生産者も企業努力をしなくなる。
- Then, if 'more production, more sale,' 'sake for sale could be produced by making final adjustments with adding alcohol even if the brewing was cut corners' and 'even a good sake would be disregarded by consumers and it would be sold at the same price as others after all,' the producers did not make corporate efforts.
