塩辛い: 24 Terms and Phrases
- 塩辛い味付けの団子
- Dango with salty flavoring
- この水は少し塩辛い。
- This water is a little salty.
- にしんのように塩辛い
- salt as a herring
- 塩漬けニシンのように塩辛い
- salty as a herring
- 水の塩辛さのように塩辛い特性
- the quality of being salty, as the saltiness of water
- 醤油由来の塩辛い味付けの団子。
- It is dango with salty soy-sauce flavoring.
- 醤油や塩による塩辛い味付けのものが多い。
- Often it is savory, being seasoned with soy sauce or salt.
- 父は私が忠告したように塩辛い食べ物の量を減らした。
- My father cut down on salty food as I had advised.
- 昔食べた、昔ながらの塩辛い沢庵を懐かしむ意見も多い。
- Many people expressed their longing for the good old salty takuan that they ate in olden days according to their feedback.
- わずかに塩辛い（特に海水および淡水の混合物を含んでいることから）
- slightly salty (especially from containing a mixture of seawater and fresh water)
- 韓国では「カンジャン」（、「塩辛い醤」の意）と呼ばれる醤油がある。
- Kanjan (a Korean soy-sauce; kanjan means 'salted food') is the soy-sauce of Korea.
- 保存性に優れているが、塩分が多い（塩分20%前後）ためとても塩辛い。
- They have a very long shelf life but a high salt content (with salinity of about 20%), which makes them very salty.
- 砂糖を加えた葛餡を用いない、塩辛い「醤油だんご」については、醤油だんごを参照。
- As for salty dumplings which are without sugar-added kuzuan (a thick sauce whose main ingredient is arrowroot starch), see Article 'Shoyu dango'
- 材料の酒は純米酒が、梅干は塩と赤紫蘇だけで漬けた昔ながらの塩辛いものが最適である。
- For best results, junmaishu (sake made without added alcohol or sugar) and old-fashioned salty umeboshi pickled in only salt and red shiso should be used.
- ツメ - アナゴや煮蛤などの淡白な味をしたネタに塗る、佃煮の汁に似た甘塩辛い煮汁。
- Tsume: Salted and sweetened broth similar to broth for tsukudani (small fish, shellfish, konbu, etc. boiled in sweetened soy sauce), which is applied to neta with plain taste such as conger eel, cooked clam, and so on
- 朝鮮固有のチャンジという漬物もあるが、これは名前通り（チャン：塩辛い）味が非常に塩辛い。
- There is a pickle peculiar to Korea called chanji ('chan' means salty) which tastes very salty as its name implies.
- 塩辛い味が基本だが、現在ではワサビ味、カレー味、キムチ味など、さまざまな味の物が作られている。
- Basically it has been a savory food, but at present, there is a number of variations in flavors such as wasabi, curry and kimchee.
- また、京料理独特の薄味にしたため、塩辛い味付けを好む尾張出身の信長の舌には合わなかったとも言われている。
- Still another theory says that Nobunaga did not like the lightly seasoned foods, unique to Kyoto cooking, since, being from Owari, he liked salty foods.
- これらの穀物の粉から作った餅の味付けには、甘味を利かせるものが主体、プラス塩味を加減（時に塩辛いものもある）。
- These kinds of mochi which are produced using grain powder is flavored mainly by sweetness, and sometimes salty flavor is added (some of them are very salty).
- 1980年代までは、日持ちがする塩分の高い（塩辛い）物が好まれたが、最近は健康への関心の高まりから減塩された製品が多くなっている。
- The salty Chirimenjako, which last longer, were more popular until the 1980s, but recently people are more health cautious and more salt reduced products are becoming popular.
- 代表的なものとして「ケチャップマニス」（Kecap manis, manis「甘い」）、「ケチャップアシン」（Kecap asin, asin「塩辛い」）が用いられている。
- They are represented by kecap manis (sweet soy-sauce, manis of kecap manis means 'sweet') and kecap asin (salty soy-sauce, asin of kecap asin means 'salty').
