冷ます: 19 Terms and Phrases
- 冷ます
- to cool (e.g. from a high temperature to room temperature)
- to dampen
- to let cool
- to throw a damper on
- to spoil
- chill
- 興を冷ます
- to be a wet-blanket
- to spoil a person's pleasure
- 冷ます、あるいは冷やすさま
- cooling or chilling
- 茶を入れるための湯を冷ます道具である。
- It is a utensil with which to cool boiled water to brew tea.
- 湯揚げをしたら、すぐに冷水に浸して冷ます。
- After took out of the hot water, immediately cool down in cold water.
- 熱いご飯やおかずは密閉する前に冷ます必要がある。
- Hot rice and an accompanying dish must be cooled before it is sealed.
- 冷水または他の液体に突っ込むことにより、冷ます（熱い金属）
- cool (hot metal) by plunging into cold water or other liquid
- 冷たいまたは冷えた空気にさらして冷ますまたはさっぱりさせる
- expose to cool or cold air so as to cool or freshen
- ホラハン氏は肌が燃えるようなのを冷ますために部屋をゆっくりと行ったり来たりし始めた。
- Mr. Holohan began to pace up and down the room, in order to cool himself for he his skin on fire.
- 窯出しは「焚いた時間と同じだけ時間をかけて冷ます」などといわれるように慎重が期される。
- As shown in the saying 'Baked ware should be cooled for as long as it took to be baked,' baked ware has to be removed from the kiln carefully.
- メレンゲをあわす際に、荒熱を取らないと分離するため、人肌（ひとはだ）程度まで冷ますとよい。
- When mixing with meringue, it is better to cool the agar to body temperature to avoid separation caused by hot temperature.
- 繁殖にともない繁殖熱を発するようになり、それをいかに散らし冷ますかが麹造りという工程の大きな部分を占める。
- It comes to give off the breeding heat as it breeds, and how to diffuse and cool it is a big part of the manufacturing process of the rice malt.
- なお煮汁を冷ます際にひしゃくですくい、上から何度も落とすようにして空気に触れさせると煮汁の成分が酸化されることで発色が良くなる。
- As the broth cools down, scoop it up and pour it back repeatedly so that its colors will emerge through contact with the air and the oxidization of its ingredients.
- 燃料は季節と香りから稲藁がよく使われる（初夏にふさわしい香ばしい香りが好まれる藁焼きカツオは香りを損なわないように自然に冷ます）。
- Seasonally and also for its aroma, rice straw is usually used as fuel (Warayaki katsuo, bonito roasted over the straw-fueled fire, which is popular for its savory early-summery aroma, is cooled down naturally in order to keep its aroma.)
- そのままでは次の工程へ進むには米の質が安定していない（杜氏や蔵人の言葉では「米がおちついていない」）ため、袋に入れて倉庫のなかでしばらく冷ますことになる。
- As the quality of rice is not stabilized as it is to proceed to the next stage (according to the language of toji and other workers in the brewery 'the rice is not settled.'), it is put into bags and left in the warehouse for a while to cool down.
- 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.
- 箱麹法より、さらに簡略化された日本酒床麹法（とここうじほう）では、箱状の道具は用いず、麹室に設けられた大きな台のうえに蒸し米を広げ、そこへ麹菌を振りかけると、その台に乗せたまま日本酒蓋麹法からあとの熱を冷ます工程をおこなう。
- The simplified hako-koji method called toko-koji (floor koji) does not use a box but spreads the steamed rice on top of a huge counter placed in a koji culture room, where koji spores are spread on it, and it is cooled down while still on the counter as in the futa-koji method for making nihonshu.
