御飯: 46 Terms and Phrases
- 御飯
- cooked rice
- meal
- steamed rice as an offering to a god
- 夕御飯
- evening meal
- dinner
- supper
- 麦御飯
- boiled barley and rice
- 松茸御飯
- rice cooked with matsutake
- 加薬御飯
- boiled rice mixed with vegetables and meat or fish
- 炊込み御飯
- rice seasoned and cooked with various ingredients
- 炊き込み御飯
- rice seasoned and cooked with various ingredients
- 夕御飯ができました。
- Dinner is ready.
- 朝御飯ができています。
- Breakfast is ready.
- 母は晩御飯の支度で忙しい。
- Mother is busy cooking the dinner.
- 御飯の上に蒲焼を乗せたもの。
- This is rice topped with eel kabayaki.
- 丁寧語は「御飯」(ごはん)。
- The formal form is 'gohan.'
- 朝御飯を食べる前に花に水をやりなさい。
- Water the flowers before you eat breakfast.
- おいしい晩御飯をありがとうございました。
- Thank you for the wonderful dinner.
- 手伝ってくれれば、晩御飯を君におごるよ。
- I'll treat you to dinner if you help me.
- 「夜飯」、「夜御飯」は夕食を指すこともある。
- Yoru meshi' and 'yoru gohan' may refer to dinner.
- 時に注文を受けてから御飯を炊き始める鰻屋も有る。
- Some broiled eel restaurants begin to cook the rice after an order has been placed.
- 海岸を少し散歩したら、朝御飯をとても食べたくなった。
- A short stroll along the beach gave me a good appetite for breakfast.
- 今日は私達の記念日なので、夕御飯もスペシャルでいこう。
- Today is our anniversary so let's make this a special dinner.
- そうですね、部屋の掃除をしたり、洗濯したり、豪華な晩御飯を作ったり、します。
- Well, I clean the rooms, do the laundry, or cook an elaborate supper.
- このタレは、まず御飯に掛け、鰻の蒲焼を乗せた後に再度掛けるのが一般的である。
- Usually, the tare sauce is first poured on the plain boiled rice and then poured again after the broiled eel is placed on it.
- 御飯や黒酒、白酒は、9月下旬から祭日まで、都に設けられた斎場院外の仮屋に収められる。
- The Mii, Kuroki and Shiroki were kept in a temporary building outside of the Saijoin building built in the Miyako (capital) from late September until the festival started.
- 今でもおかずを御飯にのせて食べることを行儀作法の点から問題視されることは日本では多い。
- In Japan, even today, it's often considered rude to put a side dish on top of cooked rice and eat it.
- 丼物はこの様式を崩し、おかずと御飯が一緒となっているので、簡便な食事として好まれている。
- Donburimono deviates from the old convention, and it's considered a simple meal because cooked rice and side dish are placed together.
- 生卵は冷凍保存できないことから、南極観測隊では年に一度の御馳走として卵かけ御飯が振舞われた。
- Because a raw egg cannot be refrigerated, tamago kake gohan was served for Antarctic Research Expedition as a special menu once a year.
- 中華人民共和国では別に配膳されるが、おかずを御飯茶碗に載せながら食べるのが普通の食事作法である。
- In the People's Republic of China, cooked rice and cooked side dishes are served in separate bowls and/or on plates, but it's the convention of the table that, before you eat the side dishes, you put it over the cooked rice in your rice bowl.
- また、鰻と御飯が二重になっている物をそう呼ぶ事がある(器の底から「御飯-鰻-御飯-鰻と「重」ねる意味から)。
- Occasionally, the dish is called unaju when broiled eel and boiled rice are served in a double layer ('ju 'pile-up'', in such an alternate order from the bottom, as rice-eel-rice-eel).
- 日本において、中華料理の麻婆豆腐や蟹玉と、御飯の組み合わせの麻婆丼、天津飯などとを別の料理として認識している。
- In Japan, for example, the combination of cooked rice and the Chinese dish of Sichuan-style bean curd (tofu) and ground pork of spicy taste (Mabo-tofu), and the combination of cooked rice and Chinese dish with fried egg and crab (Kanitama) is recognized as independent of Mabo-don (cooked rice and Mabo-tofu) and Tehshin-don (cooked rice and Kanitama), respectively.
- 9月になると斎田から稲穂を抜き取り、初めに抜いた4束を御飯(みい)とし、あとは黒酒(くろき)・白酒(しろき)として供される。
- They gathered in ears of rice in September, making the first four sheaves they gathered into Mii (rice) and making the rest into Kuroki (black sake) and Shiroki (white sake) and presented them to the gods.
- この御飯にタレが染込んだ味はこの芝居町で大人気となり、葺屋町にある大野屋が「元祖鰻めし」という看板で売り出したのが最初だと言う。
- The taste of boiled rice with the tare sauce seeped in it became so popular in the Shibai-cho area, and it is said that Onoya in Fukiya-cho as the origin started selling it under the catch phrase, 'Ganso Unagi-meshi' (the originator of a dish of broiled eel on boiled rice).
- 卵かけ御飯等とともに食べる際には、小片のまま米飯を包むようにしたり、かき混ぜ易くするために一辺が1センチ程度になるように手で揉みつぶしてふりかけられる。
- When eating it with tamago kake gohan (rice with a mixed raw egg put on), a small portion of rice is wrapped by Ajitsuke nori or Ajitsuke nori is rubbed in one's fingers with pieces about 1cm by 1cm sprinkled over and stirred with rice.
- 魚介類や肉、野菜などの具と一緒に醤油などで味付けて炊き込んだ飯を「炊き込みご飯」「加薬飯(加薬ご飯)」「五目飯(五目御飯)」(具は松茸、鯛、豆等がある)と言う。
- Meshi dishes cooked together with ingredients such as seafood, meat or vegetables and seasoned with soy sauce is called 'takikomi gohan,' 'kayaku gohan' or 'gomoku meshi (gomoku gohan)' (the ingredients are matsutake mushrooms, bream, peas and so on).
- 特に「朝飯」「朝御飯」(朝食)、「昼飯」「昼御飯」(昼食)、「夕飯」「夕御飯」「晩飯」「晩御飯」(夕食)、「夜飯」「夜御飯」(夜食)等と言った場合は顕著である。
- In particular, it is notable in words such as 'asameshi' or 'asa gohan' (breakfast), 'hiru meshi' or 'hiru gohan' (lunch), 'yuhan,' 'yu gohan,' 'ban meshi' or 'ban gohan' (dinner), and 'yoru meshi' or 'yoru gohan' (late-night meal).
- 鰻重とは鰻が重なった状態の鰻重ね(うながさね)を意味するとして、御飯と鰻の蒲焼をサンドイッチ状(=挟む)にし表面の鰻の下のご飯の下に更に蒲焼が入った合計二匹分の蒲焼が入ったものを鰻重と呼ぶ地域や店舗がある。
- In other regions and restaurants, where the word Unaju means overlapped eel, rice sandwiched in between two broiled eels, that is, one eel is put on the surface of the rice and the other eel placed under the rice, is called Unaju.
- 鰻重(うなじゅう,うな重)とは、一般には木製の四角い箱に漆塗り等の塗りをかけた蓋の付いた食器である重箱の中に御飯を入れウナギの蒲焼を載せ、上から蒲焼のタレをかけた日本料理の一つ、又は鰻料理を入れる食器の名称。
- The terms 'Unaju' (written as 鰻重, うなじゅう, うな重) refer to a Japanese dish, which contains broiled eel on rice with sauce in Jubako (generally tiered square wooden boxes with a cover which is coated by urushi Japanese lacquer) or refers to a specific kind of container used to serve broiled eel.
- ふりかけの起源については、美味滋養を目的として大正時代から昭和初期にかけて数ヶ所で考案されたといわれており、業界団体の全国ふりかけ協会では、熊本県で売り出された「御飯の友」という商品を、ふりかけの元祖として認定している。
- Furikake is said to have been developed to create delicious and nourishing foods in some places from the Taisho period to the early Showa period and an industrial group called Zenkoku Furikake Kyokai (Japan Furikake Association) has recognized a product, 'Gohan no Tomo' (a friend of rice), sold in Kumamoto Prefecture as the first furikake.