揉む: 16 Terms and Phrases
- 揉む
- to rub
- to crumple (up)
- to wrinkle
- to massage
- to be troubled about
- to worry over
- to train
- to coach
- 気を揉む
- to worry
- to fret
- to get anxious
- 一日一回浸けた袋を揉む
- Knead the bag soaked in the water once a day.
- 生地を水中で更に揉む。
- Submerge the cloth bag in water and continue kneading the dough.
- 山田があたしの肩を揉む。
- Mr. Yamada massages my shoulders.
- この時期の卵は、イクラに揉むことはもちろん、冷凍さえも難しい。
- Eggs harvested at this time are not only difficult to process but even to freeze.
- 煎茶のように茶葉を揉む工程が無いため、形状は青海苔に似ている。
- Unlike sencha (normal green tea), its manufacturing process has no kneading (rolling) of tea leaves so that they're similar in shape to aonori (green lavers).
- 煤に、溶かした熱い膠を混ぜ、よく練っては揉み、また練っては揉む。
- Mix the soot with hot liquid glue, and knead it thoroughly again and again.
- しかし、家中一の粗忽の者で、主君の上杉謙信も気を揉むことが多かったといわれている。
- Yet, he was the hastiest person among the family members, and the head of the clan Kenshin UESUGI was said to have been burdened with many worries.
- この為、これをイクラに加工するには、ラケットのような目の粗い網の上に抑えつけて揉む必要がある。
- Therefore, to process sujiko into ikura (salmon roe) it is necessary to rub it over a fine net like a racket.
- 近世になると乾燥させる前に「揉む」工程が入るようになり、徐々に品質も向上していったと思われる。
- The 'rubbing' process began to be incorporated prior to the drying process in modern years and the quality gradually improved.
- 弾力のあるビニールの小瓶にティーバッグが入っているため、購買者が瓶を揉むことで濃さを調節できる。
- A tea bag was put in a bottle made of elastic vinyl, therefore purchaser could adjust the strength of the tea by pressing the bottle.
- 紙を揉むのは、布地の感触をだす技法で、中世に茶道の表具用の紙として揉み紙が使用され、のちにから紙にも揉み紙の技法が採用された。
- Crumpling paper is a method to produce a feel of cloth and momigami was used as paper for mounting in the tea ceremony during medieval times.
- しかし、世以降、全国各地では多様な製法による茶が生産されており、茶葉を蒸したり、湯がいたものを、日光や「ほいろ」で乾燥させ、近世には「揉む」工程が加わっていた。
- Since the middle ages, however, teas were produced with various methods in various places in Japan including the method in which the leaves were steamed or boiled, then dried with sunlight, or using 'hoiro,' while in the early-modern times, the crumpling process was added.
- 摘んだチャノキの若芽の飲用成分を抽出し易くし、かつ保存性を高めるために、まずこれを数秒から数分間蒸した後、焙炉(ほいろ)と呼ばれる40℃から50℃に加温された台の上で、手で茶葉をほぐす、こねる、揉むなどの作業を行って乾燥させながら煎茶に仕上げてゆく。
- Picked tea buds are steamed for between several seconds and several minutes so that drinkable ingredients can be extracted more easily and the tea has a longer shelf-life, before going through processes including crumbling, kneading, and rolling by hand on a plate called a hoiro (tea drying hot plate) heated to around 40 to 50 ℃ as the tea leaves dry out and become sencha.