味噌: 455 Terms and Phrases
- 味噌
- miso
- bean paste
- key (main) point
- good part (of something)
- weak person
- Miso (fermented soybean paste)
- 赤味噌
- dark-brown miso paste
- Red miso
- 麦味噌
- barley miso
- Mugi (barley) miso (bean paste)
- 辛味噌
- high-salt miso
- salty miso
- 白味噌
- light-brown miso
- White miso
- 糞味噌
- harsh
- severe (e.g. criticism, verbal attack)
- sweeping denunciation
- 米味噌
- rice miso
- Kome (rice) miso
- 鰹味噌
- miso mixed with bonito
- 甘味噌
- low-salt miso
- sweet miso
- 蟹味噌
- brown meat (crab)
- miso-like paste found inside a crab's (and arthropods in general) intestinal area
- miso mixed with crab innards or scraps
- 鬼味噌
- grilled miso mixed with chili peppers
- person who acts tough but is actually timid
- 魚味噌
- miso mixed with fish (often tai)
- 桜味噌
- miso mixed with minced great burdock, ginger, etc. and sweetened with sugar
- 糠味噌
- salted rice-bran paste for pickling
- 玉味噌
- miso ball
- bean paste ball
- 味噌糞
- harsh
- severe (e.g. criticism, verbal attack)
- jumble
- mess
- 味噌豆
- soybean
- soybeans boiled until soft for making miso
- 味噌玉
- miso ball
- bean paste ball
- 味噌煮
- food cooked in miso
- cooking in miso
- 味噌汁
- miso soup
- Misoshiru (miso soup)
- 榧味噌
- dish of white miso mixed with roasted Japanese nutmeg powder, sugar and sesame seeds, etc.
- 味噌餡
- sweet paste of white beans and miso
- 練味噌
- miso mixed with sugar and sake, thickened by stirring over low heat
- 嘗味噌
- Name-miso (miso mixed with ingredients)
- 鉄火味噌
- miso, fried soybeans and vegetables seasoned with sake and sugar
- 辛子味噌
- miso mixed with mustard
- 西京味噌
- Kyoto-style miso
- Kyoto-style sweet white bean paste (esp. used for pickling fish)
- Saikyo Miso
- 味噌っ歯
- decayed (baby) tooth
- 味噌っ粕
- miso lees
- miso strainings
- miso dregs
- child who is made light of
- child who is left out of games
- immature child or person
- good-for-nothing
- 味噌あん
- sweet paste of white beans and miso
- 味噌たき
- annual event of miso-making
- first steps of miso making, from simmering the beans to fermentation
- 朴葉味噌
- magnolia leaves grilled with miso and negi
- 手前味噌
- self-flattery
- sing one's own praises
- blowing one’s own horn
- Every man for himself.
- 乾燥味噌
- freeze-dried powdered miso (usu. salty)
- instant miso
- 芥子味噌
- miso mixed with mustard
- ごま味噌
- paste of miso, ground toasted sesame seeds, mirin, etc.
- クソ味噌
- harsh
- severe (e.g. criticism, verbal attack)
- sweeping denunciation
- 合せ味噌
- combined miso (e.g. white and red)
- 胡麻味噌
- paste of miso, ground toasted sesame seeds, mirin, etc.
- 五斗味噌
- miso from the Kamakura era
- 江戸味噌
- Edo miso
- type of miso produced in the Tokyo area since the Edo period (usu. low-salt and made with rice koji)
- 味噌っ滓
- miso lees
- miso strainings
- miso dregs
- child who is made light of
- child who is left out of games
- immature child or person
- good-for-nothing
- 味噌和え
- salad (or fish, etc.) dressed with miso
- 味噌漬け
- meat or fish or vegetables preserved in miso
- Misozuke
- Misozuke (pickling in miso (fermented soybean paste))
- 味噌炊き
- annual event of miso-making
- first steps of miso making, from simmering the beans to fermentation
- 味噌クソ
- harsh
- severe (e.g. criticism, verbal attack)
- jumble
- mess
- 味噌擂り
- grinding miso
- flattery
- a flatterer
- 味噌韲え
- salad (or fish, etc.) dressed with miso
- 味噌屋町
- Misoyachou
- Misoyamachi
- 煉り味噌
- miso mixed with sugar and sake, thickened by stirring over low heat
- 練り味噌
- miso mixed with sugar and sake, thickened by stirring over low heat
- 味噌田楽
- Misodengaku (skewed and roasted foodstuff with miso coating)
- 味噌カツ丼
- Miso Katsudon (bowl of rice topped with cutlet and miso sauce)
- 味噌、酒粕
- Soybean paste, Sake lees
- 味噌っかす
- miso lees
- miso strainings
- miso dregs
- child who is made light of
- child who is left out of games
- immature child or person
- good-for-nothing
- 芥子酢味噌
- vinegared miso mixed with mustard
- さくら味噌
- miso mixed with minced great burdock, ginger, etc. and sweetened with sugar
- 合わせ味噌
- combined miso (e.g. white and red)
- 糠味噌臭い
- overly concerned with domestic affairs
- having an air of domesticity
- 糠味噌漬け
- vegetables pickled in salted rice-bran paste
- 味噌をする
- to lick someone's boots
- to flatter
- 味噌を擂る
- to lick someone's boots
- to flatter
- かつお味噌
- miso mixed with bonito
- 脳味噌を絞る
- to rack one's brains
- beat one's brains
- 糞味噌に言う
- to verbally attack (violently)
- to run down
- to criticize severely
- to criticise severely
- 味噌ラーメン
- Chinese noodle in soy bean paste-flavored soup
- 味噌天神前駅
- Misotenjinmae Station (st)
- ふぐの味噌汁
- soybean paste globefish soup
- 味噌なめ地蔵
- Misoname Jizo (Jizo who licks miso (Japanese soybean paste))
- 味噌擂り坊主
- a low-ranking priest
- contemptuous reference to a priest
- 主な味噌汁の具
- Major ingredients of miso soup
- 糞も味噌も一緒
- not distinguishing between what's good and bad
- not knowing chalk from cheese
- mixing good and bad together
- shit and miso are the same
- 味噌も糞も一緒
- not distinguishing between what's good and bad
- miso and shit are the same
- 下駄と焼き味噌
- things that look similar but are completely different
- geta and grilled miso
- - 味噌汁など
- - Miso soup, etc.
- 赤味噌・白味噌
- Red miso and white miso
- 味噌煮込みうどん
- Miso-Nikomi Udon
- 味噌汁が温まった。
- The miso soup has heated up.
- ご飯と味噌汁は合う。
- Rice is good with miso-soup.
- 著書に「手前味噌」。
- Writings: 'Singing My Praises.'
- 熊本県の豆腐の味噌漬け
- Tofu preserved in miso in Kumamoto Prefecture
- ご飯は左、味噌汁は右。
- The rice bowl should be placed on the left side, and the miso soup bowl on the right side.
- 味噌を加えることもある。
- In some cases, miso is used.
- ご飯に味噌汁と納豆です。
- I'll have rice, miso soup and natto.
- 「ひしほ」・「ひしお味噌」
- Hishiho,' 'Hishio-miso'
- また味噌仕立てにもされる。
- Konowata is also cooked with miso.
- --味噌を入れてから入れる。
- Add after miso.
- この味噌汁は熱くて飲めない。
- This miso soup is too hot to drink.
- 味噌は主として赤味噌である。
- Dark-brown miso paste is usually used.
- 「金山寺味噌」・「金山寺納豆」
- Kinzanji-miso,' 'Kinzanji-natto'
- シジミの味噌汁が付くこともある。
- It is often served with freshwater clam miso soup.
- 無料で味噌汁が付くサービスで有名。
- It is popular for its service in which miso soup is attached to its bowl for free.
- 酢味噌、梅醤油、山葵醤油で食べる。
- It is served with vinegared miso or seasoned soy sauce (either with Japanese apricot or with wasabi).
- 鰆等、西京味噌に漬込んだ後に焼く。
- Fish such as sawara (Spanish mackerel) is broiled after being pickled in saikyo miso (sweet white miso bean paste made in Kyoto).
- 母は味噌汁の作り方を教えてくれた。
- Mother taught me how to make miso soup.
- 味噌 古代より伝わる基本的調味料。
- Miso: a basic seasoning used form ancient times
- 米味噌・豆味噌・麦味噌の特徴と地域
- Characteristics and regions of rice miso, soybean miso, and barley miso
- 小麦粉に味噌を練りこんで蒸したもの。
- It is a steamed cake made out of kneaded flour dough mixed with miso paste.
- 色が味噌に似ているためこの名がある。
- This is because the color is similar to that of miso.
- だって脳味噌が入ってないのだからね」
- as it entirely lacks brains.'
- 味噌で味付けしたものをおじやという。
- The one seasoned with miso is called ojiya.
- アユの塩焼きや、味噌田楽などを作る。
- Cooks dishes such as ayu (a sweetfish) broiled with salt and miso-dengaku (skewed and roasted tofu with sweet miso sauce).
- 豆味噌では、八丁味噌が代表的である。
- Representative soybean miso is Haccho miso.
- 大日本異端芸者的脳味噌逆回転絶叫音源集
- Dainihon Itangeishateki Noumiso Gyaku Kaiten Zekkyou Ongenshuu
- 今日の朝飯は鯵のひらきと味噌汁だった。
- Today's breakfast was dried mackerel and miso soup.
- その名残は、朴葉味噌などに残っている。
- It's vestiges are still found in Hoba miso (local cuisine at Hida Takayama region, Gifu Prefecture) and in other places.
- 餡の甘みと味噌の辛味がうまく合っている。
- Sweetness of bean paste is well harmonized with pungency of miso.
- 寿司屋のお品書きで赤だしは味噌汁をさす。
- When sushi restaurants list 'Akadashi' on the menu, what is meant is 'miso soup.'
- - 酒粕のみか、または味噌と混ぜて用いる。
- Made using only sakekasu or sakekasu mixed with miso (fermented soy bean paste).
- 月組さんが初めての味噌作りに挑戦しました。
- The students in the 'Moon' class tried to make miso for the first time.
- 白味噌は塩分濃度が低く麹の糖分により甘い。
- White miso contains salt at low concentration, and is sweet because of the sugar in koji.
- 頃合を見計らい、その焼き味噌を二つに折る。
- After some time, the yakimiso is broken in two.
- しかし、味付けはまだ味噌や酢を用いていた。
- However, it was still seasoned with miso and vinegar.
- ぼたん鍋の転用で、味噌煮込みであったらしい。
- This dish seems to have been a beef stew boiled in miso broth, which was a derivation of botan-nabe (wild boar meat cooked in a pot at the table).
- 味噌松風(みそまつかぜ)は、焼き菓子の一種。
- Misomatsukaze is a kind of baked confectionery.
- 材料が柔らかくなったら、味噌で味付けをする。
- When the materials became tender, season them with soybean paste.
- 料理の田楽については、味噌田楽を参照のこと。
- For information about Dengaku in cooking, refer to Miso Dengaku.
- 生湯葉を用い、わさび醤油、酢味噌などで食す。
- Raw tofu skin is eaten with soy sauce seasoned with wasabi and vinegared miso.
- この電子辞書は携帯しやすいところが味噌です。
- The good thing about this electronic dictionary is that it's easy to carry.
- 西京味噌は甘みが強く、仙台味噌は辛みが強い。
- Saikyo miso is very sweet, and Sendai miso is very salty.
- 最近ではだし入り味噌と称して売られる物がある。
- Recently there are miso products containing soup called 'miso with soup' in supermarkets.
- 具の多い味噌汁の一種で、豚肉を入れた形である。
- It's a kind of misoshiru with many ingredients, including pork.
- 北関東では、大麦を使った赤味噌が造られている。
- In Kita Kanto (Northern Kanto), red miso made from barley is produced.
- からしの代わりにおでん用の味噌を付けて食べる。
- Oden is eaten with miso dip made for Oden, instead of mustard.
- 味噌は一般的に赤味噌を使用、一部では白味噌も。
- In general red bean paste is used and sometimes white bean paste.
- ワカメは味噌汁などの汁物の具としてよく使われる。
- It is often used as an ingredient in soup dishes, such as miso soup.
- 白味噌は、塩分濃度が低く熟成期間が数ヶ月と短い。
- White miso contains salt at a low concentration and is matured for as short as several months.
- 特に香りや味などに味噌の風味が移るのが喜ばれる。
- Especially permeated flavor of miso paste is favored.
- そしてその後に味噌汁を啜る、など口内調味を行う。
- Then after this, miso soup is sipped, creating a taste within the mouth.
- 当時の酒、醤油、味噌などに関する製造記録を含む。
- It includes records of producing sake, soy sauce and miso at that time.
- 味噌、醤油、みりん、酒(日本酒など)、出汁(だし)
- Bean paste, soy sauce, mirin (sweet cooking rice wine), sake (Japanese liquor, etc.), and soup stock
- 具が多く豚肉が入っている味噌汁状の汁物料理である。
- It's a misoshiru (miso soup)-like soup cuisine with a variety of ingredients, including pork.
- ポン酢、鍋物の具材、天ぷら、ソテー、吸い物、味噌汁
- With Ponzu sauce (juice pressed from bitter oranges), for nabe dishes, tempura, saute, broth, and miso soup.
- 豆の赤味噌は蒸し大豆(或は煮大豆)と豆麹を用いる。
- Soybean red miso is made from steamed soybeans (or boiled soybeans) and soybean koji.
- さらに長期漬けるには新しい味噌と交換するのがよい。
- If you want to pickle for a longer time, it is better to replace with new miso paste.
- 名古屋を中心とする味噌味のおでんによく用いられる。
- This is often used in miso-flavored Oden, which is popular around Nagoya.
- また、串を刺して味噌田楽の素材としても用いられる。
- It is also served as miso dengaku (skewered and roasted konnyaku with miso coating).
- 白味噌のほか、八丁味噌などが使用される場合もある。
- Sometimes white bean paste is used, and at other times haccho miso (bean paste) is used.
- おつゆを吸い物と味噌汁を区別して使用する場合もある。
- Otsuyu is sometimes used to make a distinction between osuimono (a kind of soup) and miso soup.
- 一番出汁は澄まし汁、二番出汁は味噌汁や煮物に用いる。
- Ichiban-dashi is used for clear soup, while niban-dashi is used for miso soup (soybean paste-based soup) or for foods boiled in broth.
- 食事 ・・・ ご飯・止め椀(味噌汁)・香の物(漬物)
- Shokuji: boiled rice, tomewan (miso soup) and konomono (pickles)
- 水の量は糠床が味噌よりもやや固めになるぐらいである。
- Add enough water so that nuka-doko becomes a little harder than miso.
- 米味噌の色は、黄色や黄色を帯びた白色、赤色など多様。
- Rice miso varies in color from yellow to yellowish white and red.
- 本来は味噌汁の具に合わせて調合を変えるものであった。
- Originally it was altered depending on the ingredients used in the miso soup.
- 八丁味噌に砂糖などの調味料を加えたタレをカツを乗せる。
- For miso katsudon a sauce seasoned with Haccho miso (bean paste) and sugar, etc. is poured over a cutlet.
- 煮干や鰹節を出汁とした味噌あるいは醤油味の汁で食べる。
- It is served in a soup broth made from boiled dried fish and dried bonito and is seasoned with miso or soy sauce.
- お土産には、柚子を原料にした、柚子味噌(みそ)がある。
- As a souvenir or a gift, you can buy 'yuzu miso' (soybean paste with yuzu added as one of the ingredients).
- 鍋に水、日本酒、味噌、砂糖を入れ煮立ったら鯉を入れる。
- Heat water, sake, miso, and sugar in a pot, and after it boils add carp.
- 同じく汁物(味噌汁など)も、音を立てても問題とされない。
- Slurping a bowl of soup (including miso soup) is acceptable.
- 地元では鍋料理や味噌汁、刺身などの薬味として用いられる。
- In Kyushu it's used as a condiment for a one-pot dish cooked at the table as well as miso soup, sashimi (fresh slices of raw fish), etc.
- うるち米の餅を板に付け火であぶり、味噌が塗られている餅。
- This mochi is produced by putting non-glutinous-rice mochi on a board, roasting it directly over a fire, and applying miso (fermented soybean paste) on it.
- 平時でも常に腰に米3升と味噌、銀銭300文を入れていた。
- Even in peacetime, he always carried three sho (about 5.4 liters) of rice, Miso (Bean paste) and 300 mon of silver coins with him.
- また、『八丁味噌』に対して「白味噌」と称される事もある。
- It is often called Shiro miso (white miso) as opposed to 'Hacho miso' (red miso).
- 「貧乏神は味噌が好きなので、決して焼き味噌を作らない。」
- Never cook yakimiso, since Binbo-gami likes miso.'
- 「おみ」は「味噌」、「おつけ」は「汁」を意味する女房言葉。
- This term is from the language of court ladies during former times and omi means miso, otsuke means shiru.
- 醤油の直接の起源は金山寺味噌という説があるが定かではない。
- It is uncertain about the theory that the direct origin of soy-sauce is kinzanji miso (chunky barley miso conserve).
- 僕の顔は、味噌をつけたようで、口は裂(さ)けてるからなあ。
- Because my face looks like it's been splattered with miso, and because my beak is odd?
- 再度味を見ながら味噌を加えて、刻み長ネギを入れ火を止める。
- Add soybean paste while tasting, then add the chopped leek to the pot and turn off the heat.
- それらが完全に柔らかくなる前に半分の味噌を加えて再度煮る。
- Before the materials become fully tender, add half the soybean paste and boil again.
- また、亭主から汁替えが勧められ、味噌汁のお替りが運ばれる。
- Also, the host offers another cup of soup and refills the bowl with miso soup if required.
- 臭みの強い魚肉類を濃く仕立てた薄味噌で煮込んだ料理だった。
- It was a dish of fish or meat with strong smell stewed in thick miso soup.
- おでんには茶色く甘い味噌だれ、黄色い辛子味噌などを添える。
- Oden is served with sauces such as brown-colored sweet Misodare and yellow-colored Karashi miso (a sauce of mustard and miso).
- 味噌汁が庶民の食卓に登場したのは室町時代の頃と言われている。
- It is said that miso soup appeared on the common people's tables from the Muromachi period.
- 「味がさね」という自分で濃度を調整できる味噌ラーメンもある。
- They also provide 'added flavor,' a soy bean paste ramen which allows a customer to adjust the density by themselves.
- よく煮えた大根に、用意しておいた味噌だれなどをつけて食べる。
- The well-cooked Japanese radish is served with separately prepared Miso sauce
- 代表的なメーカーは直源醤油、ヤマト醤油味噌、富士菊醤油など。
- Naogen Inc., Yamato soy-sauce & Miso Co., Ltd. and Fujigiku Shoyu are leading soy-sauce manufacturers in this region.
- 赤味噌は、東北地方(米)・中京圏(豆)を中心に作られている。
- Red miso is produced mainly in the Tohoku region (rice) and Chukyo area (soybean).
- 赤味噌は塩分濃度が高く塩辛く、熟成期間が長いのでコクがある。
- Red miso contains salt at high concentrations and tastes salty, and has plenty of body to it because of the long period of maturing.
- 室町時代に出現した味噌田楽、田楽と言われる食物が原型である。
- The prototype of Oden is dishes called Misodengaku (skewered and roasted tofu and konjac etc. with miso coating) and Dengaku (grilled foods such as tofu, konjac or egg plants on skewers).
- その後、インスタント味噌汁は生味噌を用いた製品が主流となる。
- Mainstream instant miso soup products have been those with fresh miso.
- -- 貝ごと洗って水から入れ、全てが口を開いたら味噌を加える。
- Wash them with the shells, place in water and add miso after the shells open.
- 食材を1-2cm角程度の大きさに切り、香草や味噌などを乗せる。
- The meat or fish is chopped into 1 to 2-cm cubes and topped with herbs or miso.
- 食文化では、味噌、醤油、豆腐など日本料理の基本要素が出揃った。
- In terms of culinary culture, the Muromachi period saw the emergence of many of the most important and iconic staples of Japanese cuisine, including miso paste, soy sauce, and tofu.
- 鯉こく(こいこく)とは、輪切りにしたコイを、味噌汁で煮た料理。
- Koikoku is the name of a dish of round sliced carp stewed in miso soup.
- 味噌(みそ)は、穀物を発酵させて作られた日本の発酵食品である。
- Miso is a Japanese food made by fermenting grains.
- 鍋物を味噌で仕立てた場合には味噌汁とは言わないのが普通である。
- Even if miso is added to a one-pot dish cooked at the table, it is normally not called miso soup.
- 味噌などを入れない「澄まし汁」が多く、麩(ふ)なども具に入れる。
- Kimosui is usually a clear soup 'sumashi-jiru', without miso (soybean paste) or other murky sauces but with such ingredients as fu (bread-like pieces of wheat gluten).
- また、米麹が多く使用される味噌ほど熟成期間が短く済む傾向もある。
- Miso made with a lot of rice koji (malted rice) tend to mature in a short period.
- 赤味噌は、1年以上熟成させたものであり、そのため塩分濃度が高い。
- Red miso is matured for more than a year, therefore it contains salt at high concentration.
- 味噌は日本農林規格では「みそ」と表記され、次のように分類される。
- According to Japan Agricultural Standards (JAS), miso is written as 'みそ' and classified as follows.
- お好み焼きのソースに味噌を入れるのは、さすが名古屋と驚く人が多い。
- Many people are impressed that miso is put in the okonomiyaki sauce as may be expected in Nagoya.
- 魚介類や野菜類を酢味噌で和えた料理である「ぬた」も膾の一種である。
- 'Nuta' which is the dish made by seasoning sea foods or vegetables with vinegared miso is also a kind of namasu.
- 主として東日本及び九州は澄まし汁が多く、関西は白味噌仕立てが多い。
- A clear soup is common in Eastern Japan and in Kyushu while a white miso soup is popular in the Kansai region.
- 「なんでも晩年味噌(みそ)を買いに行き、雪上がりの往来で転んだ。」
- 'When he went out to buy miso (fermented soybean paste), he tumbled over the snow on a road.'
- 味付けとしては、塩、醤油、酒、味噌(赤出し、白みそ)などが一般的。
- It is usually seasoned with salt, soy sauce, sake, or miso (reddish-brown miso or white miso).
- この呼称は間もなく廃れたが西京味噌や西京漬はこの俗称が由来である。
- This alias disappeared after a while, but Saikyo Miso or Saikyozuke (Saikyo Pickles) originated from this alias.
- 漬物 -沢庵漬け、梅干し、柴漬、味噌漬け、粕漬け、糠漬け、山葵漬け
- Tsuke-mono (pickles): Takuan-zuke (yellow pickled radish), umeboshi (pickled 'ume' - Japanese apricot), shibazuke (salted chopped pickled vegetables), miso-zuke (vegetables pickled in miso (fermented soybean paste)), kasu-zuke (vegetables or/and sliced fish meat pickled in sake lees), nuka-zuke (vegetables pickled in fermented rice bran), wasabi-zuke (wasabi pickled in sake lees)
- 味噌漬け(みそづけ)は、野菜、肉、魚などを味噌に漬けたものである。
- Misozuke is vegetable, meat, or fish pickled in miso paste (bean paste).
- これは鯛などの魚介類と野菜を杉材の箱に入れて味噌煮にする料理である。
- This was a dish of fish and shellfish, including sea bream, and vegetables, all boiled in miso soup (soup made from fermented soybean paste) in a box made of sugi material (Japanese cedar).
- フリーズドライの具と粉末味噌をお椀に入れ、熱湯をかけるだけで出来る。
- It can be easily made just by putting freeze-dry ingredients and powdered miso in a bowl and pouring in hot water.
- 京都には大徳寺納豆を添えるなど特徴のある味噌松風が多く作られている。
- Many of the Misomatsukaze in Kyoto have characteristic traits such as Daitokuji natto (natto made in Daitokuji Temple) being added.
- また、味噌などと同様に、各集落で共同で作られることもしばしばあった。
- As was the case with miso (bean paste), tofu was made communally in each village.
- 三州味噌を庖丁で細かく切り、水で溶き、鰹節、昆布を入れて3時間置く。
- Cut the hatcho miso finely with a kitchen knife, dissolve in water, add dried bonito and kombu, and then leave it for three hours.
- 小棚の小下の小桶に小味噌が小有るぞ、小杓子小持って小掬って小寄こせ。
- Kodana no koshita no koke ni komiso ga koaru zo, koshakushi komotte kosukutte koyokose (there is a little bean paste in a little tub a little under a little shelf, hold a little of a little dipper to dip a little of it and give me a little).
- スローフードや日本食ブームにより、味噌の良さが改めて見直されている。
- The slow food boom and the Japanese food boom have made us revalue the benefit of miso.
- また、だし汁ではなく湯で茹でた後、味噌をつけて食する味噌田楽もある。
- There is also Misodengaku in which ingredients are boiled not with soup stock but water and are eaten with miso dip.
- 米味噌の多く消費される地域は、東日本全域と、北陸地方、近畿地方である。
- Rice miso is mainly consumed in all eastern Japan, Hokuriku and Kinki regions.
- 味噌の風味・色は各地方でそれぞれ特徴があり、地方色の強い食材でもある。
- Miso varies in flavor and color by region, making them a home-grown food.
- 実は名古屋圏で飲まれている赤い味噌汁の多くは赤だしであるとも言われる。
- Actually, most of the miso soup eaten in the Nagoya region is called 'Akadashi.'
- 味噌汁 出汁に味噌を溶いた、熱い汁物の総称で、中に入れる具は多種多様。
- Miso-shiru: the name for all hot shiru-mono dishes in which miso is dissolved into soup stock, with a variety of ingredients placed in it
- 味噌汁の具(実)には、地方風土により様々な差異があるがここに一例を記す。
- There are various ingredients (mi) of miso soup depending on the areas and some examples follow;
- 味噌汁を飲む回数が多い人は、胃がん死亡率が低くなるという調査結果がある。
- Results of investigation show that people who often drink miso soup have low death rate from stomach cancer.
- 各地の武将にも味噌作りは大事な経済政策の1つとして見られるようになった。
- Busho (Japanese military commander) around the country came to think of miso production as one of the important economic policies.
- だが、戦場の事であり味噌は糠味噌、具は芋の葉や茎が混ざったものであった。
- However, because it was a battlefield, the miso (bean paste) was salted rice-bran paste and the leaves or stems of potatoes were used in the soup.
- 赤だし(あか-)とは八丁味噌などの豆味噌に米味噌を合わせて作った味噌汁。
- Akadashi miso soup is a miso soup made from a blend of Hacho-style (soy bean and rice) miso paste.
- そのほか、天ぷらや酢の物、味噌汁の具など、独立した食材としても用いられる。
- Additionally, they're used as an independent foodstuff for other foods, such as tempura, su-no-mono, miso soup, etc.
- そのため、コンビニではからしの他に甘い味噌だれの小袋を付けて販売している。
- Hence, convenience stores sell Oden with a small pack of sweet Misodare in addition to mustard.
- コンニャクはおもにおでん、煮物、味噌汁、豚汁など汁物や鍋物の具に使われる。
- Konnyaku is mainly used as an ingredient in shirumono (a soup dish) and nabemono (a dish served in a pot at the table) such as oden (a Japanese dish containing all kinds of ingredients cooked in a special broth of soy source, sugar, sake, etc), nimono (food boiled and seasoned), miso soup, and pork miso soup.
- 薬味は全国的にからしが主流だが、味噌だれやネギだれなどを用いる地域もある。
- Although the major condiment is mustard all across the country, Misodare or green onion sauce is used in some areas.
- 汁の味付けには醤油味にニンニクや唐辛子を入れたものと、味噌味のものがある。
- The base soup is usually soy sauce with garlic and chili pepper or miso.
- 豆味噌の割合が減り、米味噌の割合が増えると「合せ味噌」など呼び方が変わる。
- By decreasing the proportion of soy bean miso and increasing the rice miso it is called by a different name 'awase miso' (blended miso).
- 現在、豚汁や殻付きのあさりが入ったカップ味噌汁など品揃えも豊富になっている。
- There are many variations now like a cup of instant miso soup with pork and short-neck clams with shells.
- 味噌汁や粕汁や鍋料理の具材などとして、日本料理では非常に一般的な食品である。
- Tofu is a very general food in Japanese cuisine, being as an ingredient in miso soup, kasujiru (soup made with sake lees) and one-pot dishes cooked at the table.
- タレ味噌野郎の、だしがら野郎め」 福山のかつぎはここで威勢のいい啖呵を切る。
- Fool! Noodle-brain!,' here, the vendor boldly makes a sharp retort.
- 煮物、蒸し物の場合、出汁を基本に味噌や醤油を用いて味付けが行われる事が多い。
- The flavor of nimono (boiled and seasoned foods) or mushimono (steamed foods) mostly provided by miso or soy sauce, based on soup stock.
- また、平安時代に書かれた書籍にも雑炊の味付けに味噌を用いた事が書かれている。
- It is written in a book during the Heian period that miso was used to season rice gruel.
- 愛知県の郷土料理のひとつで、赤味噌(八丁味噌)仕立ての汁と腰の強い麺が特徴。
- Miso-Nikomi Udon is a local dish of Aichi Prefecture, which is characterized by its soup broth seasoned with Aka-miso (dark-brown miso paste, also called Haccho-miso) and elastic noodles.
- 名古屋市近郊では、トンカツに八丁味噌仕立ての甘いタレをかけるのが一般的である。
- In areas around Nagoya City, tonkatsu is generally served with a special sweet sauce made with haccho miso (bean paste).
- 明治初期の「牛屋(ぎゅうや)」の牛鍋もこうした味噌鍋が主流であったと思われる。
- Early in the Meiji period, 'gyuya' (restaurants that served beef dishes) were assumed to have sold mainly such miso-based gyu-nabe dishes.
- 全体に火が通ったら、取り分けておいた豚肉を戻し、火を止め、味噌で味付けをする。
- Once all materials have been boiled, add the pork to the pot again, turn off the heat and season to taste.
- 豚汁(ぶたじる、とんじる)とは、豚肉と野菜を煮込んで味噌で調味した日本の料理。
- Butajiru (Tonjiru) is a Japanese cuisine that is prepared by stewing pork and vegetables with miso (bean paste).
- 子芋を皮ごと蒸す、または茹でたものを、塩や味噌などの調味料で味をつけて食する。
- Small satoimo taro potatoes are steamed with their skins on and eaten with condiments such as salt or miso paste.
- また食品学、人類学的には、日本の味噌は醤の中の穀醤(こくしょう)に分類される。
- Sitologically and anthropologically, Japanese miso is classified as kokusho (sauce made from grain) in the salted food category.
- もっとも、味噌には塩分が含まれている為、塩分の過剰摂取には気をつける必要がある。
- However, you should be careful not to consume excessive amounts of salt because miso has a lot of it.
- 焼き味噌を溶き入れたつゆ(辛つゆ)に薬味として辛子大根おろしとネギを入れて食べる。
- Gyoja soba is served with sauce made by blending roasted miso (fermented soybean paste) in stock to which the grated hot daikon radish and green onion have been added.
- また、「麹の香」「味噌の香」「アルコールの臭」などの香りが加わっているものもある。
- Some are with the smell of 'rice malt,' 'miso' or 'alcohol.'
- 西京味噌をみりん等で伸ばして季節の魚介類や肉を漬け込む西京漬は広く親しまれている。
- Saikyo pickles made by pickling seasonal fish and meat in saikyo miso extended with mirin are widely enjoyed.
- 米味噌や麦味噌に比べて甘味が少なく、渋味がありうまみが強いのが、大きな特徴である。
- Compared to rice miso and barley miso, it is less sweet and has a nasty bitter taste and strong umami, which are distinguishing characteristics of soybean red miso.
- 日本ではご飯、味噌汁、漬物、卵焼き、海苔と並んで和食の朝食には欠かせない一品である。
- Aong with rice, miso soup, pickles, Japanese omelet and nori seaweed sheet, dried fish is one of the essential items on the breakfast table in Japan.
- この味噌の溜(たまり)を調味料としたものが、現代につながるたまり醤油の原型とされる。
- Tamari (dark sauce) from this miso was used as a seasoning and it is regarded as the original seasoning leading to the tamari soy-sauce today.
- また、料理の木の芽和え、「木の芽味噌」に使われる他、佃煮の「木の芽煮」の材料となる。
- Also, it is used in marinated leaf bud, 'kinome miso' (miso mixed with leaf bud) and 'kinomedaki' (boiled leaf bud with soy sauce) of tsukudani (food boiled in sweetened soy sauce).
- 灰汁の強い根菜や球根を主とする噛み応えのある野菜、豚肉の脂や味噌の香りが特徴である。
- Its characteristics are the combination of hard-to-chew vegetables such as root vegetables and bulbs, which are strong-tasting and harsh, and the flavor of lard and miso.
- 愛知県豊橋市の「なめし田楽」は、八丁味噌の豆腐の田楽と菜飯をセットにしたものである。
- 'Nameshi dengaku'of Toyohashi City, Aichi Prefecture is a combination of tofu dengaku using haccho miso (bean paste produced at Okazaki City, Aichi Prefecture) and a bowl of nameshi (rice to which some green vegetable are added).
- ねずみ大根という辛いダイコンをすりおろした汁に信州味噌を溶かしたつゆにつけて食べる。
- It is served with a dipping broth made from juice of grated hot daikon (Japanese radish) named Nezumi Daikon (Japanese radish named after the shape with a thin tail being similar to a mouse) and is seasoned with Shinshu miso.
- ラーメンの味が増えた事に伴い、味噌ダレ、塩ダレなども含めタレの総称としても使われる。
- As the variety of tastes of ramen has increased, it is also used as a collective term for sauce including miso-dare (miso-based sauce) and shio-dare (salt-based sauce).
- 味噌をそのまま、あるいは調味したり副材料を混ぜ込んだ物(金山寺味噌など)を肴にする。
- Miso itself, cooked miso, and miso mixed with additional ingredients (for example, kinzanji miso, or miso made from soybeans, barley and vegetables) are sakana for sake.
- 一例としてナスの味噌漬けについて述べれば、初秋に採り入れたナスをへたのついたまま洗う。
- For example, to make Misozuke of eggplants, pick eggplants in the beginning of fall and wash them with the calyx.
- 海外旅行中に、味噌汁が食べたくて仕方なくなる人が多いほど、日本人の味のふるさとである。
- Many Japanese badly want to drink miso soup while traveling abroad because the taste makes them feel at home.
- 米味噌は淡色の場合、一般に煮大豆を用いるが、赤みのかなり濃い米味噌は蒸し大豆を用いる。
- Light-colored rice miso is generally made from boiled soybeans, whereas deep-red rice miso is made from steamed soybeans.
- 「味噌おでん」は、八丁味噌をベースとした甘めの汁でダイコン、こんにゃく等の具を煮込む。
- For 'Miso Oden,' ingredients such as daikon and konjac are simmered with a haccho miso-based sweet broth.
- 全国的に見て、一般的な味噌は米味噌であり、豆味噌(赤)は、中京地域のみで造られている。
- The kind of miso which is widely distributed nationwide is rice miso, and soybean miso (red) is produced only in the Chukyo area.
- しかし、戦後は流通経路の発達に伴って特に信州味噌が全国的に普及し、これを使う家庭も多い。
- But after the war, along with the development of distribution channels, Shinshu miso spread throughout the country and many people use it at home.
- 先述のぶつ切り牛肉の味噌鍋の店も、こうした牛鍋のプロトタイプの名残りと見る事ができよう。
- The above mentioned miso-based dish with beef chunks may be regarded as a remnant or prototype for other gyu-nabe style cooking.
- 切り刻むときに味噌を混ぜ、若干の粘り気がでるまでよく刻んだものは「なめろう」と呼ばれる。
- Those that are mixed with miso when chopped and mixed well until they become slightly sticky are called 'namero.'
- 例えば、豚カツは味噌汁・漬物とともに箸を添えて和定食として出されることが多くなっている。
- For example, pork cutlets are served with a cup of miso soup, pickles and chopsticks as a Japanese set meal in many restaurants.
- こうすれば椀や丼の中身が熱いスープ(味噌汁など)でも、熱い思いをせずに持つことができる。
- In this way, you can hold a wooden or china bowl containing hot soup such as miso soup, without feeling its heat.
- 味噌汁、特にシジミの味噌汁はアルコールの分解を助け二日酔いに効果があるとも言われている。
- It is said that miso soup, especially made with freshwater clams is a cure for a hangover as it helps to break down alcohol.
- 味噌の煮汁には豚のモツやバラ肉を入れてどて煮にしたり、味噌カツのたれにされることも多い。
- The miso broth is often used to stew pork giblets and ribs to make a dish called 'Dote ni,' or also used as a sauce for Miso Katsu (cutlet with original sweet miso sauce).
- 日本酒の場合は味噌、みりん、醤油と同じく黄麹(きこうじ)(黄麹菌、黄色麹菌)が用いられる。
- In case of sake, ki koji (yellow aspergillus) is used the same as in bean paste, mirin, and soy sauce.
- 飯碗には炊きたての柔らかい飯を少量盛り、汁碗の味噌汁も具が頭を出す程度に控えめの量にする。
- A small amount of soft freshly-cooked rice is put in the rice bowl and a modest amount of miso soup is poured into the soup bowl so that it doesn't quite cover the vegetables.
- それまで存在した「4号」と呼ばれる味噌ラーメンは、味がさねの登場により販売終了となった)。
- With the introduction of 'Aji gasane,' the miso ramen called 'Number 4' was discontinued.
- 未醤は現在でいうところの豆味噌系であったと推定され、麹が多用されるのは、後世の事であった。
- Misho is presumed to be something like bean miso of today, but it was only in later ages when koji was frequently used.
- 味噌は各地の風土・気候を反映されていて、熟成方法などが異なり全国に多様な味噌をもたらした。
- Reflecting the natural features and climate of the region, a variety of miso matured in different ways was developed all over Japan.
- 近代に入り、味噌の工業的な大量生産方法が確立され、味噌を家庭で仕立てることは珍しくなった。
- The method for the industrial mass production of miso has been established in modern times so, now it is seldom that miso is made at home.
- 津軽味噌はコクがあり、信州味噌はあっさりとした口当たりを特徴とするなど様々なタイプがある。
- Tsugaru miso has good body, and Shinshu miso has a light taste; there are various kinds of rice miso.
- 風呂吹き大根(ふろふきだいこん)は、ダイコンを柔らかくゆで、練り味噌などをつけて食べる料理。
- Furofuki daikon is simmered Japanese radish, which is often served with Miso sauce.
- 卵を取る客は、ほとんど卵かけ飯として食べる(味噌汁に入れる、丸呑みする、などの例外もある)。
- Almost all customers who take the raw egg make tamago kake gohan (there are some exceptions of putting it in miso soup or swallowing it).
- 一般的な日本食では、味噌汁と惣菜の品数を「一汁一菜(いちじゅういっさい)」のように表現する。
- In association with typical Japanese diet, the quantity of miso soup and other supplementary dishes is expressed as, for example, 'a meal with one soup and one side dish.'
- 企業による大量生産品も一般的であるが、醤油、味噌、豆腐などは古来の製法で作られることも多い。
- Although generally mass-produced by companies, soy sauce, lots of miso and tofu are also manufactured in traditional styles.
- 「また生味噌を食べるのはさらに良くないことで、食べると味噌を焼くための火すら燃やせなくなる」
- Eating raw miso is even worse, and if it is eaten, you will not be able to start the fire to grill miso.'
- これに関しては、京都がもともと、いわゆる「味噌文化圏」ではないためではないか、といわれている。
- This is most likely due to the fact that Kyoto was never a so-called 'soy bean paste culture region.'
- この状態の生の仔稚魚を高知県ではドロメと呼び、酢味噌で味付けしたものは酒の肴として珍重される。
- The raw small fish are called dorome (raw young fish) in Kochi Prefecture, and they were mixed with vinegary miso (soy bean paste), which goes well with alcohol.
- ぬかみそを用いる一般的な漬物と異なる点は、味噌そのものが食用、調味料として用いられる点である。
- What is different from pickles made in rice-bran paste is that miso paste itself is for eating and seasoning.
- なお、どて煮の汁に串カツを浸けて食べるのが名古屋めしの一つである味噌カツの始まりとの説もある。
- Some people believe that a misokatsu, one of the specialities of Nagoya originates from this style of eating kushikatsu dipped in the dote-ni broth.
- 正方形の油揚げを網で炙り、間に切れ込みを入れて、唐辛子味噌や刻みネギを挟んで食べる、激辛料理。
- A very spicy dish made by roasting square abura-age, slitting it up, and filling in hot pepper paste or finely-chopped leaks.
- 以上代表的なブランド的な味噌をあげたが、全国各地で味噌は作られているということを付記しておく。
- Although only some representative and famous kinds of miso are listed above, miso are produced all over the country.
- 東洋においては、日本酒だけでなく、他の酒類や味噌、みりん、醤油など多くの食品に麹が使われている。
- In the East, koji is used for many food products, not only for sake, but also for other liquors, bean pastes, mirin (sweet cooking rice wine), soy sauces and, etc.
- また納豆を叩き刻んで味噌汁に入れた納豆汁は、江戸時代までは納豆ご飯よりも頻繁に食卓に上っていた。
- Natto jiru, which is prepared by adding finely chopped natto to miso soup, was eaten more often that natto gohan during the Edo period.
- また、秋田県などでは短冊状に加工したものもあり、味付けも味噌と砂糖をまぜたものを使う場合がある。
- In some areas such as Akita Prefecture, karinto sometimes comes in strips and may be seasoned with sugar and miso (fermented soybean paste).
- 尾張国名古屋の味噌商の家に生まれたが、浄土宗の僧となって江戸増上寺に住み、桜井雪館に画を学んだ。
- He was born in a merchant family manufacturing miso (bean paste) in Nagoya of Owari Province, but after he became a priest of the Jodo (Pure Land) Sect, he resided at Zojo-ji Temple in Edo and studied painting under Sekkan SAKURAI.
- ユズの皮を刻んだものともち米粉、上新粉、白味噌、醤油、砂糖などを混ぜて蒸し、竹の皮に包んだもの。
- A mixture of minced citron skin, glutinous rice flour, rice powder, white bean paste, soy sauce, and sugar, etc. is steamed and wrapped with a bamboo sheath.
- なお、近年ではこの他に雑穀のアワ、ヒエ、キビを使った味噌が一部の自然食品店などで販売されている。
- In recent years, miso made from various grains such as foxtail millet, barnyard millet, and common millet, are also sold at some natural food stores.
- 貧乏神が焼き味噌を好むという説に関連し、大阪の船場には明治10年頃まで貧乏神送りの行事があった。
- In connection to the theory that Binbo-gami likes yakimiso, in Senba, Osaka, there was an event for sending off the Binbo-gami until around 1877.
- 父が行方不明となり、12歳で母親を扶養するため伏見西浜の醤油、味噌などを商う葭屋に丁稚奉公する。
- After his farther went missing, he started to work as an apprentice at the store of soy sauce and miso in Fushimi Nishihama at age of 12 to support his mother.
- しかし全てが同じという訳ではなく、通常の醤油味のおでんにも甘い味噌だれを付けて食べることもある。
- However, not all Oden in each style are the same; even the standard soy sauce-flavored Oden may be eaten with sweet Misodare dip.
- 当初は筒切りにしたウナギに縦に串を打ち、焼いたものに山椒味噌などを塗って屋台などで供されていた。
- At first, eel that has been cut into rods were skewered, and sansho (Japanese pepper) miso (soy bean paste) was spread on the broiled eel and sold at stalls.
- およびそこから転じて豆味噌をベースに米味噌、調味料(コンブや鰹節の出汁など)を配合した調合味噌。
- Alternatively it is altered from being made of a base of soy bean and rice miso to being made by combining seasonings (kelp and bonito flake stock).
- 米の白味噌では信州味噌・西京味噌が代表的で、米の赤味噌では津軽味噌、仙台味噌などが代表的である。
- Representative white miso made from rice are Shinshu miso (made in Nagano Prefecture) and Saikyo miso (made in Kyoto), and the representative red miso made from rice are Tsugaru miso (made in Aomori Prefecture) and Sendai miso (made in Miyagi Prefecture).
- ちゃんこ鍋のベースとなる味付けは、醤油や味噌だけでなく最近では塩もあり、特定の味付けは存在しない。
- The base seasoning of the chankonabe is not only soy sauce or miso, but also salt now, and there is no specific seasoning for it.
- 加工品としてのこんにゃくを短冊切りなどにしたものをわさび醤油や酢醤油、酢味噌などで食すものである。
- A processed food konnyaku is cut into rectangles and eaten with soy sauce seasoned with wasabi, soy sauce mixed with vinegar and vinegared miso.
- 地域によって異なるが、多くは汁物として吸い物が添えられるが、味噌汁など別の汁物を添える場合もある。
- Although different from region to region, suimono (clear soup) or other types of soup such as miso-soup are often served with this type of sushi.
- 非常に種類が豊富であり、その地域、種類により赤味噌、白味噌、合わせ味噌(調合味噌)、などに別れる。
- There are a wide variety of miso which fall into several categories by region or kind: red miso, white miso, blended miso and so on.
- 菱葩餅(ひしはなびらもち)は、ゴボウと白味噌餡とピンク色の餅を、餅もしくは求肥で包んだ和菓子である。
- Hishihanabira Mochi (Water chestnut petal sticky rice cakes) are a traditional Japanese confectionary made by wrapping burdock root, white miso paste and pink colored mochi (sticky rice cake) in either sticky rice cake or Turkish delight.
- 最も有名なものは、九州を主要市場とする醤油や味噌を中心としたメーカーであるフンドーキンの製品である。
- The best-known product is offered by Fundokin Shoyu Co., Ltd., which produces soy sauce, soybean paste, etc., mainly for the market in Kyushu.
- また同じ愛知県の津島市には、尾張地方中南部の名物でもある生麩を揚げて赤味噌を塗った「麩田楽」がある。
- Also, 'Fudengaku,' which is prepared by frying nama-fu (fresh gluten cake), a famous product of the mid-southern part of Owari region, and coating it with red miso, is included in the local cuisine of Tsushima City in Aichi Prefecture.
- またそれぞれ主たる材料や味付けに合わせて、「鶏ちゃんこ」とか、「味噌ちゃんこ」といった言い方をする。
- Each chankonabe is called 'tori chanko' or 'miso chanko' in accordance with a main ingredient or seasoning.
- 豆は糖分が少なくアミノ酸の材料である蛋白質が多く含まれているので、豆からは主に赤味噌が造られている。
- Because beans are low in sugar and high in protein which is the material for amino acid, beans are mainly processed into red miso.
- 豆味噌を主として消費するのは中京圏の愛知県全域、岐阜県美濃国の中南部・西部、三重県北東部に限られる。
- The regions in which soybean miso is mainly consumed are limited to all of the Aichi Prefecture of Chukyo area, the south-central and western Mino Province of Gifu Prefecture, and the north-eastern part of Mie Prefecture.
- 酒饅頭(餡入りと餡無しがある)を竹串に刺し、甘い味噌だれを塗りながら田楽(料理)のように焼いたもの。
- It is bamboo-skewered sake-manju (with or without bean paste) which is roasted by basting it with sweet miso paste like dengaku dish (simmered miso paste on food).
- また詩人・中村光行によれば、貧乏神が団扇を手にしているのはこの味噌の芳香を扇いで楽しむためとされる。
- Additionally, according to the poet, Mitsuyuki NAKAMURA, Binbo-gami has an uchiwa in his hand to fan and enjoy the scent of this miso.
- 顔は、ところどころ、味噌(みそ)をつけたようにまだらで、くちばしは、ひらたくて、耳までさけています。
- His face was covered in splotches as if he had been splattered with miso, and his beak was flat and split all the way back to his ears.
- 雑炊(ぞうすい)は、米飯に肉、魚介類、キノコや野菜を加えて、醤油や味噌などの調味料とともに再度炊く。
- Zosui is made by simmering cooked rice again with meat, fish and shellfish, mushroom and vegetable, seasoned with soy sauce, miso, etc.
- 江戸時代には、牛肉が「養生薬」の名目で、味噌漬や干し肉として彦根藩から将軍家へ献上、賞味されていた。
- In the Edo Period, beef was presented to the Shogun family by Hikone Clan in the form of misozuke (pickling in miso [fermented soybean paste]) or of dried meat in the name of 'yojoyaku' (medicine for health).
- 麦味噌は生産量の11%ほどを占め、九州地方、中国地方西部、四国西部では主に麦の白味噌が造られている。
- Barley miso accounts for about eleven percent of the total production, and the Kyushu region, west of Chugoku region, and west of Shikoku region are where white miso made from barley is mainly produced.
- 一杯分の味噌の使用量は15gが標準とされているが、好みや使用する味噌の違いなどによって若干幅がある。
- The standard amount of miso for a bowl of miso soup is considered to be 15g, but it ranges slightly depending upon the desired tastes and which miso to use.
- 鰹節や煮干しなどで出汁をとり、食材と味噌で味を作るという、調理法としてはシンプルな料理であるといえる。
- It is a simple dish to make, make the soup from materials such as dried bonito, dried small sardines etc., add ingredients and season with miso.
- その後、麩の焼きを起源として江戸末期から明治にかけ、味噌の代わりに餡を巻いて作る「助惣焼」が生まれる。
- Later, originating from funoyaki from the late Edo period to the Meiji period, the 'sukesoyaki' (crepe-like pancake) was born, which was made by wrapping bean jam instead of miso.
- ところが、その麹酸に肝臓癌などを誘発する危険性が指摘されるに至り、味噌や醤油の発がん性が問題になった。
- On the other hand, the carcinogenicity of miso and soy sauce became an issue when it was pointed out that kojic acid leads to the risk of liver cancer.
- ツブ貝、ネマガリダケ、大角天(薩摩揚げの一種)など独特の具が入ったおでんに生姜味噌だれをかけて食べる。
- Oden is eaten with ginger-flavored Misodare—which is made using unique ingredients such as Tsubugai (whelk), Nemagaridake (bamboo shoots), and Daikakuten (a kind of Satsuma-age [fried fish cake])—poured over it.
- 鯉こくのこくとは、濃醤(こくしょう)という味噌を用いた汁物のことであり、鯉こくはこの濃醤の一種だった。
- Koku of koikoku comes from kokusho, a kind of soup with miso, and koikoku used to be one variation of kokusho.
- ただし、飯に味噌汁をかけて食べるいわゆる「ねこまんま」は、まさにヨーロッパのスープの元来の形に酷似する。
- However, so called 'neko manma (cat's meal)' which is made by mixing rice in miso soup is very similar to the original European soup.
- たとえば茶懐石ではじめに提供される飯と味噌汁は料理屋の懐石では省略され、先に八寸が提供されることが多い。
- For example, the rice and miso soup served first in chakaiseki are omitted and hassun (Japanese appetizer sampler) are served first in kaiseki at many restaurants.
- また、製造工程における衛生管理の問題により、バクテリアによる腐敗臭や、味噌のような臭いがつくこともある。
- It may have a smell of decay from bacteria or miso-like smell resulting from the failure in hygiene control in the manufacturing process.
- また、白飯を握ったのちに醤油や味噌を塗り、炭火などで香ばしく焼く「焼きおにぎり」と呼ばれる調理法もある。
- Furthermore, 'yaki-onigiri' (grilled rice ball) is another cooking method to make onigiri, which flavored with soy source or miso (fermented soybean paste) and grilled by wood fire and others.
- 名古屋市とその周辺では普通の「ソースカツサンド」の他、「味噌カツサンド」がコンビニなどで販売されている。
- In Nagoya City and its vicinity, besides a regular 'sauce katsusando,' a 'miso katsusando' is sold at convenience stores and so on.
- (たれの登場以前からウナギは食されていたが、塩焼きや味噌焼きで調理し、どちらも美味しく食べられていた。)
- (Even before it was cooked with sauce, eel was known as tasty food in which it was broiled with either salt or miso.)
- こうすることで、好物の焼き味噌の匂いに誘われて家から出てきた貧乏神が焼き味噌の中に閉じ込められるという。
- By doing so, the Binbo-gami, who came out of the house, lured by the scent of his favorite yakimiso, was believed to be trapped in the yakimiso.
- 里芋の茎を味噌で煮しめた芋がら縄は、ちぎって陣笠に入れて熱湯をかければ簡単に味噌汁ができる陣中食だった。
- Imogara nawa was eaten at the battle front it was cooked by simmering taro with miso and miso soup could be made quickly by pouring hot water on it in their bamboo hats which were worn then.
- さらにお通し・揚げ物・蒸し物・和え物・酢の物などの酒肴が加えられ、最後に飯・味噌汁・香の物、水菓子となる。
- To this are added an otoshi (appetizer), deep-fried and steamed foods, aemono (vegetables and fish in various dressings), vinegared dishes, pickles, and fruit.
- 2004年1月に新メニューとして、「味がさね」という自分で濃度を調整できる野菜入り味噌ラーメンが加わった。
- In January 2004, they introduced a sort of 'miso ramen' (ramen with soup made of soy bean paste) with vegetables, called 'Aji gasane,' where diners are able to adjust the thickness themselves..
- また仙台城下では味噌倉を建てていたが、大規模な味噌生産体制が行われたのは、これが最初といわれているという。
- Masamune built storehouses of Miso (fermented soybean paste) in the castle town of the Sendai-jo Castle, and this example is considered to be the first establishment of a large-scale Miso manufacturing system in Japan.
- 米の赤味噌よりも熟成期間が長いので、その色は米の赤味噌よりもさらに赤みが強く黒味を帯びた濃い赤茶色である。
- It has a longer maturing period than rice red miso, so that its color red is deeper than rice red miso: deep reddish brown tinged with black.
- 日本海味噌醤油株式会社(富山県に本社を置く味噌・醤油の醸造業でキダ・タロー作曲のコマーシャルソングで有名)
- Nihonkaimiso Co., Ltd. (is a manufacturer of miso or fermented soybean paste and soy sauce based at Toyama Prefecture and is famous for its commercial song written by Taro KIDA)
- 横浜にはぶつ切り牛肉を使い、適宜、割下を注ぎながら濃い味噌だれで炒りつけるように煮る牛鍋を供する名店がある。
- Now, in Yokohama, there is a restaurant famous for its gyu-nabe which uses chunks of beef basted in thick miso sauce (sauce from soybean paste) and sautéed with warishita in a pot.
- 特にこの地域では伝統的に、味噌汁の中身の固形物のことを「具」とは呼ばず「実」と呼ぶ(「おつけの実」、など)。
- Especially in the loca area, the solid ingredients in miso soup have been called 'mi' instead of 'gu' traditionally like mi of otsuke.
- ユズの上部を切り取った後、中身をくり抜き、この中に味噌、山椒、クルミなどを詰めて、切り取った上部で蓋をする。
- After the upper part of citron is cut away, the citron is hollowed and is stuffed with miso, Japanese pepper, walnut, and the like; then the upper part which was first cut away is placed on top as a lid.
- 奈良時代にはすでに文献にも味噌の原型と思われる未醤が確認でき、平安京の西市には未醤屋の存在が記録されている。
- Misho, which is considered to be the original form of miso, was written in the literature already in Nara period, and the existence of misho stores in the western market of Heian-kyo (the ancient capital of Japan in current Kyoto) is recorded.
- 味噌汁(みそしる)は、出汁に野菜や魚介類などの具(「実」とも称される)を加え、煮て、味噌で調味した日本料理。
- Miso soup is a Japanese dish that is cooked by adding ingredients (called 'gu' or 'mi') such as vegetables and fish in soup, boiling and seasoning with miso.
- 赤味噌・白味噌の違いは、大豆や麹のたんぱく質と糖分によるメイラード反応により生まれ、主に熟成期間に由来する。
- The difference between red miso and white miso is created by Maillard reaction caused by protein and sugar in soybean and koji, and mainly arises from a period of maturing.
- 調理に際しては、味噌を加えた後に強く煮立たせると、味噌の香りが揮発して風味が減じることに気を配る必要がある。
- When cooking care must be taken not to boil it completely after adding the miso, since the aroma will be volatilized and the flavour will decrease.
- 関西の正月の雑煮には欠かせない味噌であり、また酢味噌、田楽味噌、製菓材料(味噌松風など)などにも加工される。
- This miso is indispensable for making Ozoni (soup containing rice cakes, meat and vegetables) at New Year in the Kansai region and it is also processed into su-miso (miso with vinegar and soy sauce), dengaku miso (miso with sake, mirin and sugar) and ingredients for confectionary (miso matsukaze).
- 石田三成は、「熱湯に焼き味噌をかき立てて飲めば、終日米がなくとも飢えたることなし」と語ったとの言い伝えがある。
- There is a legend about Mitsunari ISHIDA who said 'if we drink baked miso with hot water poured over it, we will never be starved even without having any rice all the day.'
- 豆腐を薄く平たく切り、2本の串を刺し、火にかけて表裏両面を少し焼き、味噌たれで煮て、上に麩粉を点じたものである。
- It is made by slicing tofu thinly and flatly, roasting the both sides a little over the fire with two skewers put, cooking with miso (bean paste) sauce, and sprinkling fuko (powder of wheat-gluten bread) on the surface.
- 各地に残る味噌には、戦国武将の考案によるものとされるものがある(上杉謙信の越後国味噌、伊達政宗の仙台味噌など)。
- Some of the miso remained in various areas supposed to be created by the busho (Japanese military commanders) during the Sengoku period (including Echigo miso of Kenshin UESUGI, Sendai miso of Masamune DATE etc.).
- そのまま梅干やからし酢味噌を添えて食べるほか、吸い物、土瓶蒸し、寿司、天ぷら、蒲焼などさまざまな料理に用いられる。
- It can be eaten plain with a pickled Japanese apricot or vinegared miso (bean paste) with mustard, but it is also used in various dishes including clear soups, in a steamed dish in an earthenware teapot, sushi, tempura and for broiling.
- その一方、高級魚(鯛・太刀魚等)を使用したり、味噌漬けなど手の込んだ調理をへて高級な料理として供される機会も多い。
- On the other hand, there are many cases where high-class fish such as tai (sea bream) and tachiuo (cutlass fish) are used and served as a high-class dish in the form of elaborately prepared food like misozuke (pickling in miso).
- 毎月末、船場の商人の家で味噌を焼き、それを皿状にしたものを番頭が持って家々を回り、香ばしい匂いがあちこちに満ちる。
- At the end of every month, miso was grilled at a merchant's home in Senba, and it was shaped into a plate and carried around homes by the clerk, filling the air with aromatic scents.
- 1723年に山岡元隣著「増補食物和歌本草」の中に焼いたウナギは山椒味噌や醤油で食べる事を勧める内容が書かれている。
- It is written in 'Zoho Shokumotsu Waka Honzo' (an augmented edition of waka poems on food and medicinal herbs) authored by Genrin YAMAOKA in 1723 that broiled eel should be eaten with sansho (Japanese pepper) miso or soy sauce.
- 逆にご飯茶碗や味噌汁の椀などを手で持たずに食べたり、皿に身を乗り出して口が料理を「迎えに行く」ことが無作法とされる。
- In contrast, it is considered a breach of etiquette to lean forward over one's plate and let your mouth 'go fetch' foods such as boiled rice and miso soup without holding a china bowl (for boiled rice) or a wooden bowl (for miso soup or else).
- 番頭はそのまま焼き味噌を川へ流し、さらに自分も貧乏神を招かないように味噌に匂いをしっかりと落としてから帰ったという。
- The banto would release the yakimiso in the river, and would thoroughly wash away the scent of miso on himself before returning, so that he would not invite the Binbo-gami.
- なお、沖縄県の味噌汁では調理時に油を入れるのが普通であり、具に肉が含まれない場合はラードやマーガリンを加えるなどする。
- Moreover, in Okinawa Prefecture people usually add oil in miso soup when they cook it, and also when there is no meat in miso soup, they add lard or margarine.
- だが、日本の豚カツは箸で食べやすいように細切りしてあることが多く、味噌汁・漬物とともに出されるなど日本料理化している。
- However, tonkatsu in Japan has become part of Japanese cuisine: it is often cut into smaller slices to make it easier to eat with chopsticks and is served with miso soup and tsukemono (Japanese pickles).
- しかしながら糠漬けは現代でもポピュラーな食べ物であり、ご飯、味噌汁、糠漬けの朝食を日本人の原風景の一つと考える人も多い。
- However, nuka-zuke is a popular food even today, so many people consider the breakfast of boiled rice, miso soup and nuka-zuke as an image originating in the Japanese mind.
- 同書には「Tamari. Miso(味噌)から取る、非常においしい液体で、食物の調理に用いられるもの」と記述されている。
- It is stated in it that 'Tamari: An extremely tasteful liquid obtained from miso and used for cooking.'
- また東京の中心部にはないが、関東全域の伝統的なうどんでは煮干、干椎茸を用いた出汁で醤油ないし味噌で味付けしたものが多い。
- Moreover, traditional Udon noodles served in all Kanto except for the central part of Tokyo, mostly use soup broth made from boiled-dried fish and dried Shiitake Mushrooms, seasoned by soy sauce or miso (fermented soybean paste).
- 味噌は副食素材が豊富になった今日では調味料とみなされているが、伝統的には日本の食生活における主要なタンパク質源であった。
- Today, a variety of ingredients are available for side dishes so miso is deemed to be a seasoning, but traditionally it had been the principal protein source in the Japanese diet.
- 醤油味の汁のおでんについては「関東煮(かんとに)」と呼び、おでんといえば味噌おでんや味噌田楽を指す場合が珍しくなかった。
- Oden with a soy sauce-flavored soup was called 'Kanto ni;' hence, 'Oden' mostly referred to Miso Oden or Misodengaku
- 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).
- 鍋焼きうどんや味噌煮込みうどんにも鶏卵を割り入れる場合も多いが、火が通って黄身が見えにくくなるためか、月見とは呼ばれない。
- Nabeyaki udon or Miso-nikomi udon also has a raw egg cracked into it in most cases, but it is not called Tsukimi, probably because the cooked yolk isn't readily visible.
- そうした店ではウスターソースだけでなく、各種の塩やタルタルソース、味噌、ゴマだれ等オリジナルの味付けがなされることも多い。
- At these restaurants, in many cases the kushikatus are flavored with their own seasonings, such as different types of salts, tartar sauce, miso or sesami-based sauce as well as Worcester sauce.
- また、前述の唐辛子入りのおろしニンニクや、発酵した芳香のあるからし味噌(唐辛子入りの味噌)が備えられているのも特徴である。
- In addition, diners are able to add the aforementioned grated garlic with chili pepper (ninton) as well as aromatic fermented 'karashi-miso' (miso with chili pepper).
- 調味料は通常加わっていないため、醤油などを付ける、ショウガと煮付けにする、酢の物、味噌汁に入れるなどの調理方法が多いようだ。
- As no seasoning is added, it is generally eaten with soy sauce, boiled with ginger, made into a vinegar flavored food or put into miso soup.
- 味噌やすり鉢といった調味料や調理器具、あるいは根菜類の煮しめといった調理技法は、日本料理そのものに取り入れられることになる。
- Seasoning, cooking devices and cooking techniques used for Shojin ryori, like fermented soybean paste, earthenware mortar and Nishime (traditional Japanese stewed meal) with root vegetables, were introduced into Japanese cuisine.
- このため、長期保存や食べる者を飽きさせないといった目的も含めて、味噌、醤油、豆腐、ゆば、豆乳、納豆、油揚げなどが生み出された。
- Thanks to this background, together with the objective of long storage and not tiring people, fermented soybean paste, soy sauce, soybean curd, dried bean curd, soybean milk, natto (fermented soybean) and deep-fried bean curd were created.
- 通常のおでんとは異なった種類のおでんとして、コンニャクのみを具とする「こんにゃくおでん」(「味噌おでん」とも呼ばれる)がある。
- The types of Oden that are different from the standard one include 'Konjac Oden' (also referred to as 'Miso Oden'), whose ingredient is only konjac.
- だし汁ではなく湯で煮込んで熱くしたコンニャクに甘い味噌ダレを付けて食べる淡白な食品で、古い時代の煮込み田楽の遺風を残している。
- This is a plain dish of konjac which is boiled with water, instead of soup stock, and is eaten with sweet Misodare (miso-based dip), retaining the old tradition (and custom) of Nikomi Dengaku.
- 近畿地方以外では、名古屋市など中京地方でどて煮とともに串カツを供する店で頼めば、どて煮の八丁味噌の煮汁に串カツを浸けてくれる。
- Outside the Kinki region, in the Chukyo region including Nagoya City, if you order a kushikatsu at a bar that serves both kushikatsu and dote-ni (cow line meat stewed in miso, sugar and sake), the kushikatsu will be served dipped in the dote-ni broth flavored with hatcho miso (bean paste).
- 沖縄県の食堂でおかずやツルレイシチャンプルーを単品で注文すると、ご飯と味噌汁が添えられ、結果的に定食の体を成していることが多い。
- In cafeterias in Okinawa prefecture, if a customer orders a side dish or fried bitter melon dish, it will usually come with rice and miso soup, so it is basically like a teishoku.
- 刺身(さしみ)とは、魚介類を生のまま切り、醤油・酢味噌などの調味料にワサビ・ショウガなどの薬味を合わせて食べる料理の総称である。
- Sashimi is a Japanese delicacy consisting of raw seafood that is sliced and eaten with seasonings such as soy sauce and vinegared miso (fermented soybean paste) along with condiments such as wasabi (Japanese horseradish) and ginger.
- 高島藩藩士北沢与三郎はその力にあやかろうと彼の死体から肉を切り取り、持ち帰って味噌漬けにして焙って食べたとの逸話が残されている。
- Yosaburo KITAZAWA, a feudal retainer of Takashima Domain, who wanted to have his strength, took a part of his flesh home, marinated it with miso, then grilled and ate it.
- 日本食ブームの進展は、日本の食材の現地生産を促し、醤油、味噌、豆腐、日本酒、ビールなどが米国や豪州などで生産されるようになった。
- The expansion of the Japanese foods boom enhanced the local production of the ingredients used for cooking or tasting Japanese foods, realizing the production of soy sauce, miso (bean paste), tofu (bean curd), sake (Japanese liquor), beer, etc. in the United States, Australia and other countries.
- 小麦粉、砂糖、水飴を水で混ぜて作った生地に白味噌を加え、平鍋に流しいれて形を整え、表面にケシ粒を散らして、上から天火で焼いたもの。
- Flour, sugar, and starch syrup are mixed together, with white bean paste added to create a dough, which is poured into a pan and shaped, sprinkled with poppy seeds, and scorched at the top.
- 高野山からは米、塩、醤油、味噌、酒、魚、その他日用雑貨品が、山中からは木炭、木材、箸、経木、コウゾ、割菜、高野豆腐がもたらされた。
- They received rice, salt, soy sauce, bean paste, liquor, fish and other convenience goods from Mt. Koya, and they sent charcoal, lumber, chopsticks, wood shavings, paper mulberry, dried stems of the taro, and freeze-dried tofu to it.
- そのため、ユダヤ教のラビ(祭司)が視察・検査のため、日本にある八丁味噌の製造工場や、日本茶の農園や加工場などを訪れるようになった。
- Therefore, Judaistic rabbis have become to visit factories to manufacture haccho miso (bean paste) and farms growing tea and tea-processing factories, for inspection and checks.
- 特に頭肉(かしらにく)を利用したものが主流で、軽く塩焼きしたものを10種類以上の香辛料をブレンドしたピリ辛味噌だれで食べるのが一般的。
- The major ones use head meat in particular, and generally, yakitori lightly grilled with salt is eaten with spicy misodare (miso-based marinade) that blends more than 10 kinds of spices.
- 調味は出汁を基本とし、塩味をつけるのには塩のほか、うま味を豊富に含んだ醤油、味噌などの大豆発酵調味料が基本的な調味料として用いられる。
- Seasoning is based on soup stock, and fermented soybean seasonings, such as soy sauce and miso (bean paste) that includes a lot of umami (giving good taste) ingredients, in addition to salt for salty flavor.
- もしあんたの頭に、その、あごひげ程の脳味噌が詰まっていたなら・・・抜け出せるかどうかも確かめずに、降りては行かなかっただろうがね・・・」
- If you had as many brains in your head as you have hairs in your beard, you would never have gone down before you had inspected the way up, nor have exposed yourself to dangers from which you had no means of escape.'
- 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).
- この魚介類の味噌煮の「杉やき」と、鳥類・魚類の焼肉という「鋤やき」という二種類の料理が、牛肉の鍋物としての「すき焼き」の起源と言われている。
- These two dishes, 'sugiyaki' or boiled fish and shellfish, and 'sukiyaki' or grilled birds and fish meat, are regarded as the origins of current day 'sukiyaki' in the form of nabemono (a dish served in a pot at the table) with beef.
- 味噌田楽(みそでんがく)とは、豆腐やこんにゃく、ナスやサトイモなどを串に刺し、ユズやサンショウなどで香りをつけた味噌を塗りつけて焼いた料理。
- 'Misodengaku' is a dish prepared by skewering foodstuffs such as tofu, konnyaku, egg plant and satoimo (taro), pasting them with Japanese-lemon (citron) or Japanese-pepper flavored miso (bean paste) and then roasting them.
- 一般的には日本の一般家庭の朝食時にご飯と共に供される感も強いが、近年は朝食にご飯を食べない人が多くなったため、夕食時に味噌汁を飲む人が増えた。
- It has commonly been served with rice for breakfast at home, but recently many people don't eat rice for breakfast and therefore prefer miso soup for dinner.
- また分裂は共同開発者コミュニティを分裂させることが多く、だからどちらの子プロジェクトも、親より脳味噌が少なくなる点を指摘する人もいるだろう。
- They may also observe that forking tends to split the co-developer community, leaving both child projects with fewer brains to use than the parent.
- 女中たちのお禄(手当)は主に切米、合力金、扶持(月々の食料)、湯之木(風呂用の薪)、五菜銀(味噌や塩を買うための銀)、油などの現物が多かった。
- Allowance to jochu was mainly in kind like rice, gold, fuchi (monthly provided food), Yunoki (firewood for bath), Gosaigin (silver for buying miso [bean paste] and salt), oil and so on.
- 例えば、雑煮、赤飯、おでんなどは地方によって味噌・醤油・塩・砂糖など味付けが異なり、かつ白味噌・赤味噌などの細かな分類がある為地域差が大きい。
- For example, some common dishes, such as zoni (vegetable soup containing rice cakes), sekihan (festive red rice) and oden (Japanese hotchpotch foods served in a pot), have different seasonings (soy sauce, salt, sugar, white miso or red miso, etc.) according to each local community, so they differ greatly from each other.
- 貧乏神を送る儀式として「少しの焼き飯と焼き味噌を作り、おしき(薄い板の四方を折り曲げて縁にした角盆)に乗せ、裏口から持ち出し川へ流す」と教えた。
- As a ceremony to send off the Binbo-gami, he taught to 'cook some yakimeshi (fried rice) and yakimiso (grilled miso), place them on an oshiki (square tray made of thin board with the four sides bent to make edges), bring it out from the back door, and release it in the river.'
- 大韓民国では練り物そのものを一般にオデンといい、醤油ベースの出汁で煮込んだり(日本のように他の具が入ることはまずない)、辛子味噌で炒めたりする。
- In South Korea, Oden is used as a general name for paste products, which are stewed in soy sauce-based soup stock (In most cases, no other ingredients are included unlike Japan) or fried with karashi miso (miso mixed with mustard).
- 大きな椀に豚肉、ポーク(ランチョンミート)、ソーセージ、豆腐、野菜類、鶏卵などが入った味噌汁に、どんぶりに盛ったご飯と、場合によっては副菜もつく。
- The menu includes miso soup with pork (luncheon meat), sausage, bean curd, vegetables, chicken egg in a large bowl, a bowl of rice and sometimes a side dish.
- 以来、永らく麹造りは、酒造りの工程に占める重要性と、味噌や醤油など他の食品への供給需要から、酒屋業とは別個の専門職として室町時代まで営まれてきた。
- For a long time since, until the Muromachi period, koji production was operated by specialists who were independent from sake traders because of its importance for the process of sake brewing and the supply and demand for other foodstuffs such as miso and soy sauce.
- ユズの実の上部を切り取り、そこから中身をくり抜いて柚釜を作り、そこにユズの果肉、もち米粉、上新粉、白味噌、砂糖などを混ぜたものを入れて蒸したもの。
- An upper part of citron fruit is cut away and the fruit is hollowed to create a yuzu (citron) cup, into which a mixture of citron flesh, glutinous rice flour, rice powder, white bean paste, and sugar, etc. are stuffed, and then the yuzu cup is steamed.
- 上等な赤味噌3kgを1.26リットルないし1.44リットルのみりんでゆるめたものと、上に述べたナス3.75kgと互い違いに層をなすように漬け込む。
- Pile up dark-brown miso paste of good quality with 1.26 to 1.44 liter of mirin (sweet cooking rice wine) and 3.75 kgs of the eggplants of the above alternately.
- 他地域では一般的な、味噌を売りにする店はほとんどない(味噌ラーメンがメニューにあるラーメン店は京都でも少なくないが、通常は添え物的な扱いである)。
- Very few stores feature soy bean paste, which is popular in other areas (although soy bean paste ramen is available on menus in many stores in Kyoto, but is often available as an extra).
- また、同書で「醤油」の別名とされている「スタテ(簀立)」が、1548年成立の古辞書『運歩色葉集』に「簀立 スタテ 味噌汁立簀取之也」と記されている。
- The term 'sutate' (簀立) which was stated to be another name of 'soy-sauce' in 'Nippo jisho' was referred in 'Unpoiroha-shu dictionary,' the old dictionary established in 1548, as '簀立 スタテ 味噌汁立簀取之也.'
- この麹酸は味噌やしょう油等の製造に用いられる麹菌(Aspergillus属等)が生成する、抗菌作用を持ち原料の腐敗を防ぐ効果がある重要な物質である。
- The acid is produced by Aspergillus oryzae (the genus Aspergillus or others), which is used for production of miso, soy sauce, and so on; it is an important substance which has an antibacterial effect and prevents the ingredients from rotting.
- しかしマサラはインドにおいて、日本の醤油や味噌のようにあらゆる料理において調味料として使われるものであり、「カレー料理」のために存在する訳ではない。
- However, in India, masala is not just for 'curry' but a seasoning used in all kinds of dishes, like soy sauce or miso (soybean paste) in Japan.
- 蒲焼が登場する以前のうなぎの調理法や食べ方はウナギをぶつ切りにしたり、小さめのウナギを丸々1匹、串に刺し、それらを焼いて味噌や酢をつけて食べていた。
- Prior to kabayaki's appearance, the cooking method and the way of eating eel were broiling the skewered chunks of eel, or the whole eel, if small, and serving it with miso (fermented soy bean paste) or vinegar.
- かぼちゃや根菜類など季節野菜主体とした味噌汁に、生地に塩を練りこまずコシを作らない状態で幅広に切った麺を、打ち粉が付いたままの生状態から入れて煮込む。
- Hoto is cooked by simmering fresh Udon noodles covered with Uchiko (wide noodles made from inelastic dough that is affordable by kneading without applying salt) in miso soup, the main ingredients being seasonal vegetables such as pumpkin and root crops.
- だんだん簡略化され、餅の中に食品を包んだもの(宮中雑煮とよばれた)を、公家に配るようになり、さらには鮎はごぼうに、雑煮は餅と味噌餡を模したものとなった。
- However, over time the ingredients were gradually simplified to foods that could be wrapped in stick rice (mochi) cake (so called imperial new year soup of vegetables and sticky rice cakes) which was distributed to the nobility and in particular, burdock root was used instead of sweetfish and, the soup took the place of sticky rice cake and miso paste.
- また、大名は戦時に備えてあらかじめ米や塩・味噌などの調達・輸送計画を立案してこれに基づいた兵糧調達・購入が行われ、円滑な軍隊動員が行われるようになった。
- Daimyo (Japanese feudal lord) also supplied and purchased army provisions as they preformed a project to supply and transport food such as rice, salt and miso, which helped their smooth military mobilization.
- あぶり餅(あぶりもち)は、黄粉をまぶした親指大の餅を竹串に刺し、炭火であぶったあと白味噌のタレをぬった餅菓子または、串にさしてあぶったおかきや煎餅のこと。
- Aburimochi is a kind of rice cake snack, made of thumb-sized rice cakes dredged with soybean flour, skewered on a bamboo stick, roasted over charcoal fire, and then basted with white bean pastes, or otherwise okaki (cracker mix) and senbei (rice crackers) skewered on a stick.
- 粕汁(かすじる)とは、出汁に酒粕を溶いた汁物、またはだし汁に味噌と酒粕を合わせたものを溶いた汁物のことで、具材にはにんじん、ダイコン、魚等がよく使われる。
- Kasujiru is a soup made by dissolving sake lees or a mix of sake lees and miso in broth and adding some ingredients, which are often carrot, daikon (Japanese radish), or fish.
- フライ (料理) - 下記のエビフライ、カキフライは豚カツ同様、味噌汁に御新香、箸を添えた膳立てで出されるなど、和食のような扱いを受けることもしばしばある。
- Fried dishes are often treated as Japanese food such that fried prawns and oysters, mentioned below, which are often served with a cup of miso soup, pickles and chopsticks in a set meal.
- ところがこの様な飢饉の中でも、幕府は8万匹の野犬を中野犬小屋に収容し、犬一匹につき一日に白米3合、味噌50匁(約187グラム)、干しイワシ一合を与えていた。
- However even during the famine the Shogunate accommodated 80,000 wild dogs in the kennels in Nakano and gave them 3 go (0.18L) of polished rice, 50 moon (187g) of bean paste and 1 go of sardines daily.
- 北海道函館市近郊に店舗展開するファストフード店の「ラッキーピエロ」では、ハンバーガーのレギュラーメニューの一つとして「くじら味噌カツバーガー」を提供している。
- In 'Lucky Pierrot,' a chain of fast food shops located in the suburb of Hakodate City, Hokkaido, kujira misokatsu burger (burger with whale cutlet with miso) is offered as a regular burger menu item.
- 味噌により、肝がんを含めがんの発生が抑制されるという動物試験結果があることや古くから摂取され続けてきた食物であることから、麹酸の毒性は問題にならないとされている。
- Because animal experiments show that miso prevents the incidence of cancer including lung cancer, and it is a traditional food which has been eaten for a long time; the toxicity of kojic acid is considered to have little effect.
- これ以後、直政はよりいっそう自分にも部下にも厳しくなっていくのである(ちなみに、ここで伝えられる醤油は、味噌を作る際の「たまり」であるため、現在の醤油とは異なる。
- After that, he became stricter with himself and his subordinates.
- 元赤穂藩士たち、およびその子孫は町人からさえ「義挙に加わらなんだ不忠者」と蔑まれ、味噌、醤油さえ売ってもらえず、出自を隠して変名を名乗るほかなかったとも伝えられる。
- The former Ako retainers and their descendants were labeled as 'unfaithful retainers who did not participate in the heroic deed' and were looked down upon even from commoners, and they had to hide their place of birth and change their names because they were unable to buy even miso or soy sauce.
- 名古屋を中心とする中部地方では、こんにゃくや豆腐などに八丁味噌をベースにしたたれを付けて焼いたり、それらを湯掻いて味噌だれをつけて食べる田楽(味噌田楽)も健在である。
- The Chubu region centering around Nagoya still has Dengaku (Misodengaku) in which konjac and tofu are either grilled with a sauce based on haccho miso (dark red miso) or boiled and eaten with Misodare dip.
- 陣中食としての味噌汁は、むしろご飯に味噌をかけて湯を入れたものであることも多く、元々「汁かけ飯」だったものが、後にご飯と味噌汁の組み合わせに変化していったとも言われる。
- It is said that miso soup, as a food consummed at the front, was more like 'rice poured soup' and was often cooked by pouring hot water on rice and miso, but later it has changed gradually into a combination of rice and miso soup.
- そのため、ヨーロッパやアメリカの一部で正食が評価された地域では、日本では一般に使われていない特殊な料理や食材が使われている場合がある(味噌はパンにぬって食べる場合がある)。
- Therefore, in some areas of Europe and the United States where Japanese dishes have been evaluated as macrobiotics, special dishes and foodstuffs unusual in Japan are sometimes used (for example, miso paste is sometimes spread over bread).
- 「もろみ味噌」と分類される一群の食品は、「味噌のもろみ」ではなく、醤油のもろみに近似したものを、最初から「もろみ」そのものを食べることを目的として造るものを指すことが多い。
- A group of the food classified as 'moromi miso' is often produced in order for the 'moromi' itself to be eaten directly, which is not a 'moromi of miso' but is similar to moromi of soy sauce.
- 沢庵漬けのような糠漬けや、糠味噌床も、なれ寿司の穀物を乳酸発酵の基質として利用する技術の延長線上にあり、北陸の「へしこ」や北海道の「糠鰊」などにその中間型を見ることができる。
- Nukazuke such as Takuwan-zuke or Nukamiso-doko is seen as an extension of the technique for making use of grain of nare-zushi as a substance of lactic fermentation; 'Heshiko' in Hokuriku and 'Kasu Nishin' in Hokkaido are seen as being in between.
- - 水塚とは群馬県地方にみられる水害のときの避難施設であり、盛り土の上に木造二階建ての搭状の建物で1階が味噌や食料の貯蔵と家財道具の一時保管場所で2階が居住空間となっている。
- - The mizu-zuka was a shelter in a case of floods seen in regions of Gunma Prefecture, being a wooden tower building of two stories erected on an elevated earth; the first floor stored miso (soybean paste) and other food and temporarily stored household goods, whereas, the second floor was used as a living quarter.
- また豚肉、かまぼこ、こんにゃく、しいたけなどを白味噌仕立てにしたイナムドゥチや、魚汁(さかなじる)という魚(まるごと、あるいはぶつ切り)を具材とした味噌汁などもポピュラーである。
- Also miso soup such as Inamuduchi made with ingredients like pork, kamaboko (fish sausage), konnyaku (a gelatinous food made from devil's-tongue starch), shiitake mushroom and seasoning with white miso, and sakanajiru made with fish (whole or chunks) are popular.
- 主となる惣菜に加え、一般的には白飯、味噌汁(あるいはその他のスープ)、漬物(関西地方では、漬物の代わりに塩昆布や昆布の佃煮が使われることもある)などが添えられることで定食の体を成す。
- As well as the main dish, the set menu usually includes white rice, miso soup or another kind of soup, and pickles, while in Kansai they sometimes serve salted konbu seaweed or boiled konbu dish instead of the pickles.
- 糠漬け(ぬかづけ、糠味噌漬け(ぬかみそづけ)とも)とはどぶ漬け、どぼ漬けとも呼ばれ、糠を乳酸発酵させて作った糠床(ぬかどこ)の中に野菜を漬けこんで作る日本を代表する漬物の一つである。
- Nuka-zuke (or nukamiso-zuke), which is also called dobu-zuke or dobo-zuke, is one type of representative pickles in Japan, made by pickling vegetables in nuka-doko (a rice bran bed made by lactic acid fermentation).
- 天野伝八および中坊長左衛門を犬小屋支配とし、ほかに犬小屋総奉行、犬小屋奉行、犬医師などを置き、犬金上納金として府民から毎日米330石、味噌10樽、干鰮10俵、薪56束などを納めさせた。
- Denpachi AMANO and Chozaemon NAKABO were appointed to managers of doghouses, and a general administrator, administrators of dog houses and dog doctors were established, in addition, residents in Edo were ordered to make payment of 30 koku (91.74 cubic meters) of rice, 10 barrels of bean paste, 10 bags of dried fish and 56 faggots of firewood.
- その上に日本料理とよく似た調理過程を経て作る焼物・煮物・炒め物も多く、また日韓併合時代に伝播したうどんやおでん、寿司風のおにぎり(キムバプ)、味噌汁、沢庵漬けなどもいまだ食されている。
- In addition, many grilled foods, boiled, and seasoned foods, and stir-fried dishes, cooked in ways quite similar to cooking nihon-ryori dishes, are also eaten, and the udon (Japanese wheat noodles), oden (a Japanese dish containing all kinds of ingredients cooked in a special broth of soy sauce, sugar, sake, etc.), sushi-style rice balls (kimbap), miso soup and Takuanzuke (yellow pickled radish), all of which were brought into Korea in the era when Japan annexed Korea, are still eaten there.
- 通常「味噌」と言う言葉は日本のものを限定して呼称するが、「中華味噌」等とも呼ばれる調味料「醤(ジャン)」など同一系譜の東アジア、東南アジアの発酵食品を、その類似性から含める場合もある。
- Generally, the term 'miso' refers to only Japanese ones, but sometimes, based on their similarity, it includes fermented foods of the same genealogy from East and Southeast Asia, like 'jiang' (Chinese sauce): the seasoning also called 'Chinese miso.'
- 定番のコショウの他、一味唐辛子、ごま、おろしニンニク、にんにくチップ、ニントン(ニンニク唐辛子)、ラーメンダレ、酢、豆板醤などの唐辛子味噌、ニラ漬け、各種キムチなどの薬味が一般的である。
- In addition to the typical pepper seasoning, ground red pepper, sesame, grated garlic, garlic chips, garlic pepper, ramen condiments, vinegar, bean paste with red pepper such as tobanchan, green chive pickles, and various types of Kimchi are popular as seasonings.
- 万治元年(1658年)に前田利常と元伯宗旦が相次いで没すると、裏千家の4代を継承し、寛文11年(1671年)に前田綱紀に茶堂として仕官して百五十石と金沢城下の味噌蔵町の屋敷を与えられた。
- When Toshitsune MAEDA and Sotan GEMPAKU died in 1658, Soshitsu SENSO succeeded the Urasenke school to become its 4th head, and in 1671 when he was retained by Tsunanori MAEDA as a tea server, he was given a 150 koku salary and a residence at Misogura-cho in Kanazawa-jo castle town.
- 西京味噌(さいきょうみそ)は、近畿地方を中心として広く作られる米麹を多く配合した白黄色の甘口味噌の通称で、通常味噌汁用の味噌が12%前後の塩分であるのに対し5%前後と低いのが特徴である。
- Saikyo miso is the common name for a whitish yellow sweet miso containing a high proportion of malted rice made mainly around the Kinki region; and the main characteristic of this miso is that while miso usually used for miso soup contains 12% salt, Saikyo miso contains only about 5% salt.
- 西洋料理のスープに相当する側面があるが、狭義のヨーロッパのスープは硬くなったパンに鍋物の汁をかけてふやかしたものを起源とするため、日本の味噌汁と食事の中の位置づけが多少異なり、より主食的な意味合いが強い。
- It is equivalent to western style soup, but more specifically like European soup made from soaked stale bread in stew and therefore is more like a staple food slightly different from Japanese miso soup.
- また、高家神社(千葉県南房総市)、高椅神社(栃木県小山市)、およびどちらかの神社から勧請を受けた各地の神社で祀られており、料理の祖神、醤油・味噌などの醸造の神として調理師や調味業者などの信仰を集めている。
- He is enshrined in the Takabe-jinja Shrine (Minami Boso City, Chiba Prefecture), the Takahashi-jinja Shrine (Oyama City, Tochigi Prefecture), and other shrines which received Kanjin (ceremonial transfer of a divided tutelary to a new location) from either of the above mentioned shrines; he is the central object of worship among licensed cooks and the brewing industry workers as Soshin for cooking or the god of brewing of soy sauce and miso.
- 1970年代(昭和40年代)までは食料品店(酒屋、三河屋)などで醤油や味噌が樽から量り売りされていたが、流通の変化などで量り売りは姿を消し、袋やプラスチック容器などのパッケージに入ったものに変わっている。
- By the 1970's, soy sauce and miso was kept in barrel and sold by measuring at grocery stores (liquor store or Mikawaya), but sale-by-measuring system disappeared with changes in the distribution system, switching to sale in packages such as bags or plastic containers.
- その他のバリエーションとして塩、蕎麦つゆ、麺つゆ、味噌、マヨネーズ、うま味調味料、ウスターソース、オイスターソース、胡麻油、XO醤、豆板醤、山葵、カレー、七味唐辛子、ラー油、すき焼きのタレなどが挙げられる。
- Other variations may include salt, sobatsuyu (Soba soup broth), mentsuyu, miso, mayonnaise, chemical seasoning, Worcester sauce, oyster sauce, sesame oil, XO sauce, tobanchan, wasabi, curry sauce, shichimi togarashi (a mixture of red cayenne pepper and other aromatic spices), chili oil, and sukiyaki sauce.
- 会津松平家の初代藩主保科正之は大変なそば好きだったと伝えられており、また二十数年信濃国高遠藩との密接な関わりがあり、この地域では味噌味(みそ+大根おろし+ネギ)のそばつゆ「からつゆ」にて蕎麦が食されていた。
- Since Masayuki HOSHINA, the founding lord of the Aizu-Matsudaira family, was reportedly a big soba lover and since the Aizu clan had a very close relationship with the Takato clan of Shinano Province for more than twenty years, soba was eaten with the miso-seasoned 'karatsuyu' (salty sauce) (made from miso, grated daikon radish and green onions) in this area.
- また、分一徳政の導入による徳政令の手続に手数料を導入したり、新たに味噌屋や風呂屋なども対象に含めた馬上役を設定、更に納銭方に対して予め予定税収額を納付させた上での請負制を導入するなどの財政安定策が採られた。
- Moreover, the bakufu introduced the Bunichi Tokusei (borrowers are exempted from returning money to the doso and sakaya if they paid 10 to 20% of their debts to the bakufu) to impose a fee on the procedure for the issue of the Tokuseirei, and set up the bajoyaku (taxes imposed on the fermented soybean paste manufacturers, public bath managers and others), as well as introduced a contract system giving privileges to the Nosenkata under the condition that they paid the taxes in advance.
- 切腹する者の前には盃2組(上が「かわらけ」、下は塗り物)と湯漬け(白飯に白湯をかけた物)に香の物3切れ(「身切れ」の意であるという)、塩、味噌の肴と逆さ箸が添えられる(切腹人にとってこの世で最後の食事となる)。
- Before the seppukunin were placed two sake cups (the top one made of unglazed earthenware and the bottom one lacquered) and yuzuke (hot water on cold rice) with three slices ('migire' in Japanese) of pickled vegetables (symbolizing the cutting of the flesh - also pronounced 'migire'), salt, a miso dish and inverted chopsticks (the final meal of the seppukunin).
- 本膳料理の膳立ては、飯と汁・香の物のほかに膾(なます)・平皿・焼物の3菜を添えたものを「一汁三菜」と表現して、主食に味噌汁のような汁物と、「菜(さい)」、「おかず」と称される固形の副食を組み合わせるのが理想的とされた。
- In the honzen ryori (a basic style of traditional Japanese cooking) serving style the ideal combination is thought to be 'one soup and three types of side dishes' consisting of a staple food, a soup like miso soup, solid side dishes called 'sai' or 'okazu' including rice, soup, pickles and three side dishes of namasu (a dish of raw fish and vegetables seasoned in vinegar), hirazara (a dish on a flat plate), yakimono (a dish of broiled fish or meat).
- 使用する味噌は各家庭によりまちまちだが、地域レベルで見ると相対的に赤味噌が好まれる地域・白味噌が好まれる地域などにブロック化することができ、それがそのままその地域の代表的な味噌の銘柄にもなっていることも多い(味噌を参照)。
- It depends upon each family which miso to use, but looking according to areas there are red miso areas and white miso areas, which have determined the major miso brands by each area (refer to Miso).
- 室町時代になると、各地で味噌が発達し、調味料というよりは保存食として用いられるようになった(現代では、味噌というとペースト状のものが想起されるが、元々の味噌は米や麦の粒がそのままにぽろぽろした状態であり、つまんで食べられる)。
- In the Muromachi period, miso was developed everywhere and used as preserved food rather than as seasoning (today, when miso is mentioned, the past comes to mind, but the original miso was retained the grains of rice or barley, and was eaten with the fingers).
- とりわけ味噌汁は、主食を食べるに際しての食欲増進の役割をおかずと共に果たすと同時に、味噌に含まれる大豆の蛋白質は、かつての低蛋白の日本食における主要な蛋白源であったし、労働で汗とともに消耗する塩分の補給に大きな役割を果たしていた。
- With staple food, miso soup especially enhanced the appetite together with side dishes and soya beans in miso, a major source of protein when Japanese food was lacking in protein and this also helped to restore salt lost from sweating doing physical labor.
- これは、17世紀末には江戸十組問屋という10の同業者組合ができ、中でも酒、味噌、醤油を扱う「酒店組」には、徳川家康が三河を領していた小大名だったころから松平家に出入りしていた(あるいは、そのように自称する)三河出身者が多くまた繁盛したことによる。
- This is due to the following reason: Towards the end of the 17th century, ten guilds called Edo tokumidonya, each for a different kind of business, were established, and in particular, many merchants from the Mikawa Province, who had supplied goods to the Matsudaira family since the era when Ieyasu TOKUGAWA was the daimyo (feudal lord) of the small Mikawa Province (or who said they were such persons), belonged to the 'sake store guild,' which handled sake, miso (fermented soybean paste) and soy sauce, and were prosperous.
- 主なメニューは、各種の蕎麦や酒のほかに、種物(たねもの)の種だけを酒の肴として供する抜き(ヌキ、天ぷら、鶏肉、鴨、卵、など、天ぬきの項も参照)や蒲鉾=「板わさ」、わさび芋、海苔、厚焼き玉子、はじかみショウガと味噌、また場合によっては親子丼などの丼ものなど。
- In addition to the various soba dishes and sake, the main items on menu include nuki, the toppings of noodles that are served as tapas (such as tenpura, chicken meat, duck meat and eggs that have been discussed under 'Ten nuki'), kamaboko (steamed fish paste) or itawasa (kamaboko and wasabi), wasabi imo (grated yam and wasabi), nori, Japanese omelet, fresh ginger and miso (fermented soybeans) paste and donburi dishes such as Oyakodon (chicken and eggs cooked in sauce served over rice).
- 閉ざされたプロジェクトの中で、自分の脳味噌だけを使う開発者は、オープンで発展的な文脈をつくりだして、デザイン空間の探索やコードの貢献、バグつぶしなどの改善をもたらすフィードバックが何百人も(あるいは何千人も)から戻ってくるようにできる開発者に負けてしまうんだ。
- The developer who uses only his or her own brain in a closed project is going to fall behind the developer who knows how to create an open, evolutionary context in which feedback exploring the design space, code contributions, bug-spotting, and other improvements come from from hundreds (perhaps thousands) of people.
- 伝承によれば13世紀頃、南宋鎮江(現中華人民共和国江蘇省鎮江)の径山寺で作られていた、刻んだ野菜を味噌につけ込む金山寺味噌の製法を、紀伊国(和歌山県)の由良町興国寺の開祖法燈円明國師(ほうとうえんめいこくし)が日本に伝え、湯浅町周辺で金山寺味噌作りが広まった。
- According to the story, the manufacturing method of kinzanji miso; miso mixed with chopped vegetables, which was made in Jingshan Temple in Zhenjiang, Southern Sung (present day Zhenjiang, Jiangsu Province, China), was introduced to Japan by Hotoenmei-kokushi, a founder of Kokoku-ji Temple in Yura Town, Kii Province (Wakayama Prefecture) around the 13th century, and production of kinzanji miso started around Yuasa Town.
- 漬物(つけもの)とは、野菜(場合によっては魚や動物)などを食塩、酢、糠味噌、醤油、酒粕、油脂など高い浸透圧を生じたり水素イオン指数を下げる効果を持つ、あるいは空気と遮断する効果を持つ漬け込み材料とともに漬け込み、保存性を高めるとともに熟成させ、風味を良くした保存食品。
- Tsukemono is preserved food that vegetables (fish or meat, sometimes) are pickled together with pickling ingredients having high osmotic pressure, having an effect to decrease hydrogen-ion exponent or having an effect to shut off from the air such as salt, vinegar, rice-bran paste, soy sauce, sake lees or fat and oil, to improve preservation quality as well as to improve taste and flavor by maturing.
- 公方御蔵には酒屋や土倉、味噌屋などから集められた役銭・棟別銭などの租税、各方面から幕府への献上品(武具・紙・漆器・衣類など。幕府の業務で用いる他に家臣などへの贈与や換金して仏事などの諸行事の費用にあてる場合もあった)の管理・出納、幕府公文書の管理などが上げられている。
- The Kubo-okura's responsibilities included the accounting of taxes (yakusen tax and munabetsu-sen) collected from sake brewers, Dokura and miso producers, the management of gifts to the government from all quarters (arms, paper, lacquer ware, clothes and other articles, that were used for government works and gifts to vassals or converted into money to hold Buddhist services and other events), and the management of official documents of the bakufu.