揚: 1000 Terms and Phrases
- 揚
- Age
- You
- hoist
- fry in deep fat
- 揚句
- in the end (after a long process)
- finally
- after all
- at last
- 揚弓
- small toy bow that can be shot while sitting, popular in the Edo period
- 揚巻
- old-fashioned boys' hairstyle
- Meiji period women's hairstyle
- type of dance in kabuki
- knots in colour of four cardinal points hanging from the roof above the ring (color)
- constricted tagelus (Sinonovacula constricta)
- Chinese razor clam
- 揚戸
- push-up door
- roll-up shutter
- Ageto
- Agedo
- 揚羽
- swallowtail butterfly (esp. the citrus swallowtail butterfly, Papilio xuthus)
- Ageha
- 揚屋
- high-class Edo-period pleasure house (where outside prostitutes were hired to entertained guests)
- Ageya
- 揚言
- opening declaration
- profession
- declaration in public
- proclamation
- 揚水
- pumping up water (e.g. to a high place for energy storage)
- water utilization
- withdrawal
- pumping-up
- 揚収
- lifting and recovery (e.g. in marine salvage)
- 揚代
- fee paid for the services of a geisha or prostitute
- 揚揚
- triumphant
- exultant
- in high and proud spirits
- 揚幕
- entrance curtain (in noh)
- 抑揚
- intonation
- accent
- modulation
- inflection
- cadence
- 揚程
- lifting height (of a pump, etc.)
- discharge head
- lift head
- pump head
- pumping head
- working head (Hstat+H1)
- working head pump (Hstat+H1)
- 揚底
- false bottom
- fake bottom
- raised bottom
- platform (shoes)
- kick (of a bottle)
- exaggeration
- overstatement
- 揚鍋
- deep fryer
- pot used for frying
- 揚浜
- artificially flooded salt farm above the high-tide mark
- captured pieces (in the game of go)
- captured stones
- 揚力
- dynamic lift
- lifting power
- lift force
- loft force
- Lift (force)
- 掲揚
- hoist (flag)
- fly
- display
- 肩揚
- tuck at the shoulder (of a child's clothes)
- shoulder tuck
- 空揚
- fried (e.g. potatoes, chicken)
- 昂揚
- enhancement
- exaltation
- promotion
- uplift
- electricity
- 高揚
- enhancement
- exaltation
- promotion
- uplift
- Kouyou
- Takayanagi
- surge
- 旗揚
- raising an army
- launching business
- 止揚
- sublation (philosophy)
- Aufheben
- 引揚
- pulling up
- drawing up
- salvage
- re-flotation
- raising
- increase
- upward revision
- repatriation
- evacuation
- 称揚
- praise
- admiration
- exalting
- extolling
- eulogy
- 発揚
- exalting
- raising
- enhancing
- rousing up
- 浮揚
- floating (in the air)
- Uage
- buoyance
- buoyancy
- 飛揚
- flying
- flight
- Hyou
- Hiyou
- 唐揚
- fried (e.g. potatoes, chicken)
- 揚々
- triumphant
- exultant
- in high and proud spirits
- 油揚
- fried tofu
- fried in oil
- frying in oil
- 素揚
- deep-frying without breading or batter
- food deep-fried without breading or batter
- 掻揚
- shrimp and vegetable fritters
- 鷹揚
- largehearted
- generous
- placid
- composed
- cool
- collected
- 大揚
- largeheartedness
- liberality
- catholicity
- generousness
- generosity
- magnanimity
- 揚雄
- Youyuu
- Yang Xiong (author)
- 揚げ餅
- Age-mochi (fried mochi)
- 揚巻貝
- constricted tagelus (Sinonovacula constricta)
- Chinese razor clam
- 揚羽蝶
- swallowtail butterfly (esp. the citrus swallowtail butterfly, Papilio xuthus)
- 揚抗比
- lift-drag ratio
- lift-to-drag ratio
- lift to drag ratio
- 揚子江
- Yangtze River (in China)
- Yousukou
- 揚げ滓
- scraps of food, batter, etc. remaining in deep-frying oil
- 揚げ幕
- entrance curtain (in noh)
- 揚げ戸
- push-up door
- roll-up shutter
- 揚げ玉
- bits of fried batter left after cooking tempura
- 揚げ句
- in the end (after a long process)
- finally
- after all
- at last
- 揚げ巻
- old-fashioned boys' hairstyle
- Meiji period women's hairstyle
- type of dance in kabuki
- knots in colour of four cardinal points hanging from the roof above the ring (color)
- constricted tagelus (Sinonovacula constricta)
- Chinese razor clam
- 揚げる
- to raise
- to elevate
- to do up (one's hair)
- to fly (a kite, etc.)
- to launch (fireworks, etc.)
- to surface (a submarine, etc.)
- to land (a boat)
- to deep-fry
- to show someone (into a room)
- to summon (for geishas, etc.)
- to send someone (away)
- to enrol (one's child in school)
- to enroll
- to increase (price, quality, status, etc.)
- to make (a loud sound)
- to raise (one's voice)
- to earn (something desirable)
- to praise
- to give (an example, etc.)
- to cite
- to summon up (all of one's energy, etc.)
- to offer up (incense, a prayer, etc.) to the gods (or Buddha, etc.)
- to bear (a child)
- to conduct (a ceremony, esp. a wedding)
- to come in
- to vomit
- to do for (the sake of someone else)
- to complete ...
- to humbly do ...
- Frying
- Deep frying
- 揚げ浜
- artificially flooded salt farm above the high-tide mark
- captured pieces (in the game of go)
- captured stones
- 揚げ板
- movable floor boards
- trap door
- 揚げ鍋
- deep fryer
- pot used for frying
- 揚げ底
- false bottom
- fake bottom
- raised bottom
- platform (shoes)
- kick (of a bottle)
- exaggeration
- overstatement
- 揚げ代
- fee paid for the services of a geisha or prostitute
- 揚げ超
- excess of withdrawals over deposits
- 揚炭機
- coal hoist
- coal unloader
- 揚陸艦
- landing craft
- Amphibious warfare vessels
- Amphibious warfare ship
- 媽姐揚
- ceremony performed by Chinese merchants disembarking in Nagasaki (Edo period)
- 竜田揚
- fish (meat, etc.) flavoured with soy sauce and cooking sake, coated with dogtooth violet starch and then deep fried
- 陸揚げ
- unloading (a ship)
- landing
- discharge
- 立田揚
- fish (meat, etc.) flavoured with soy sauce and cooking sake, coated with dogtooth violet starch and then deep fried
- 肩揚げ
- tuck at the shoulder (of a child's clothes)
- shoulder tuck
- 串揚げ
- fried vegetables and meat on skewer
- 空揚げ
- fried (e.g. potatoes, chicken)
- 旗揚げ
- raising an army
- launching business
- 骨揚げ
- gathering up the ashes of the deceased
- 黒揚羽
- spangle (species of black swallowtail butterfly, Papilio protenor)
- 五色揚
- mixed fried vegetables
- 厚揚げ
- thick fried tofu
- Atsuage (thick fried tofu)
- 稲荷揚
- fried tofu (aburage) used for inarizushi
- 磯辺揚
- fried food wrapped in nori
- 引揚げ
- pulling up
- drawing up
- salvage
- re-flotation
- raising
- increase
- upward revision
- repatriation
- evacuation
- 引揚船
- evacuation boat
- repatriation ship
- 烏揚羽
- Chinese peacock (species of swallowtail butterfly, Papilio bianor)
- 揚がる
- to rise
- to go up
- to come up
- to ascend
- to be raised
- to enter (esp. from outdoors)
- to come in
- to go in
- to enter (a school)
- to advance to the next grade
- to get out (of water)
- to come ashore
- to increase
- to improve
- to make progress
- to be promoted
- to be made (of profit, etc.)
- to occur (esp. of a favourable result)
- to be adequate (to cover expenses, etc.)
- to be finished
- to be done
- to be over
- to stop
- to lift
- to stop (working properly)
- to cut out
- to give out
- to die
- to win (in a card game, etc.)
- to be deep fried
- to be spoken loudly
- to get stage fright
- to be offered (to the gods, etc.)
- to visit
- to eat
- to drink
- to be listed (as a candidate)
- to serve (in one's master's home)
- to go north
- indicates completion
- 内揚げ
- inner pleat
- the raising of fabric up in the middle to marry bottom edges of yukata and kimono
- 胴揚げ
- lifting a person high (in celebration)
- tossing someone into the air
- carrying someone on shoulders
- 油揚げ
- fried tofu
- fried in oil
- frying in oil
- Abura-age (deep-fried bean curd)
- Aburaage
- 並揚羽
- citrus swallowtail (species of butterfly, Papilio xuthus)
- 菩薩揚
- ceremony performed by Chinese merchants disembarking in Nagasaki (Edo period)
- 唐揚げ
- fried (e.g. potatoes, chicken)
- Karaage
- 帝揚羽
- common jay (species of swallowtail butterfly, Graphium doson)
- 生揚げ
- deep-fried bean curd
- undercooked
- 身揚り
- taking a day off by paying one's own fee to one's master (of a prostitute; often in order to see her lover)
- 水揚げ
- landing
- unloading (e.g. a ship)
- catch (of fish)
- takings
- sales (of a shop)
- defloration (e.g. of a geisha)
- preservation (of cut flowers, in ikebana)
- Mizuage
- 素揚げ
- deep-frying without breading or batter
- food deep-fried without breading or batter
- 地揚げ
- land speculation
- raising the ground level
- 打揚げ
- launching
- end (of a theatrical run, etc.)
- closing party (e.g. a theater show)
- cast party
- party to celebrate successful completion of a project
- 掻揚げ
- shrimp and vegetable fritters
- 総揚げ
- hiring a number of geisha for an entertainment
- 実揚程
- actual (pump) head
- actual head
- actual lift
- actual pump head
- 全揚程
- total delivery head
- total (pump) head
- Htd+Hts (total pumping head)
- total head
- total pump head
- total pumping head (Htd+Hts)
- net pump head
- total dynamic head
- 揚がり
- run off
- pop off
- flow off
- 揚水量
- pumpage
- pump discharge rate of flow
- 揚戸堰
- draw-door gate
- liftgate weir
- 揚圧力
- lift pressure
- uplift
- uplift (pressure)
- uplift pressure
- かき揚げ
- shrimp and vegetable fritters
- Kakiage
- 揚げ納豆
- Age natto (fried natto)
- 揚水発電
- pumped storage
- pumped-storage power generation
- pumping up generation
- pumped-storage hydroelectricity
- pumping-up hydraulic power generation
- pump-up power generation
- pumped hydro power
- 揚子江鰐
- Chinese alligator (Alligator sinesis)
- 揚げカス
- scraps of food, batter, etc. remaining in deep-frying oil
- 揚げ物鍋
- agemono nabe, thick pot for deep frying
- 揚げ豆腐
- sliced deep-fried tofu
- 榎本武揚
- Enomoto Takeaki (1836.10.5-1908.10.27)
- Takeaki ENOMOTO
- 麝香揚羽
- Chinese windmill (species of red-bodied swallowtail butterfly, Atrophaneura alcinous)
- 媽姐揚げ
- ceremony performed by Chinese merchants disembarking in Nagasaki (Edo period)
- 竜田揚げ
- fish (meat, etc.) flavoured with soy sauce and cooking sake, coated with dogtooth violet starch and then deep fried
- Tatsutaage
- 立田揚げ
- fish (meat, etc.) flavoured with soy sauce and cooking sake, coated with dogtooth violet starch and then deep fried
- 気分高揚
- feeling exhilarated
- hyperthymia
- elevated mood
- 薩摩揚げ
- deep-fried ball of fish paste
- Satsuma-age (fried fish cake)
- Satsuma age
- 黒揚羽蝶
- spangle (species of black swallowtail butterfly, Papilio protenor)
- 国威発揚
- enhancing national prestige
- expanding national influence
- 五色揚げ
- mixed fried vegetables
- 引き揚げ
- pulling up
- drawing up
- salvage
- re-flotation
- raising
- increase
- upward revision
- repatriation
- evacuation
- 稲荷揚げ
- fried tofu (aburage) used for inarizushi
- 磯辺揚げ
- fried food wrapped in nori
- 意気揚々
- triumphant
- exultant
- in high and proud spirits
- elation
- flush
- 意気揚揚
- triumphant
- exultant
- in high and proud spirits
- 引揚げる
- to pull up
- to drag up
- to lift up
- to increase
- to raise (e.g. taxes)
- to withdraw
- to leave
- to pull out
- to retire
- to return home
- 士気高揚
- raise (lift) morale
- have an inspiring effect on morale
- 菩薩揚げ
- ceremony performed by Chinese merchants disembarking in Nagasaki (Edo period)
- 戦意高揚
- increasing one's fighting spirit
- 掻き揚げ
- shrimp and vegetable fritters
- 身揚がり
- taking a day off by paying one's own fee to one's master (of a prostitute; often in order to see her lover)
- 打揚げる
- to launch
- to shoot up
- to dash
- to wash up (ashore)
- to finish (e.g. a theater run, sumo tournament)
- to close
- to report (to boss, etc.)
- 打ち揚げ
- launching
- end (of a theatrical run, etc.)
- closing party (e.g. a theater show)
- cast party
- party to celebrate successful completion of a project
- 過剰揚水
- excess pumping
- excessive pumping
- overdraft
- overpumping
- 揚程曲線
- head-discharge curve
- 揚水灌漑
- lift irrigation
- pump irrigation
- 揚水曝気
- circurated aeration
- lake water circulation by aeration
- water lifting aeration
- 揚水試験
- drawdown test
- infiltration test
- pumping test
- pumping-test
- 天祭揚子
- Amamatsuri Youko (h) (1964.7.7-)
- 揚貨装置
- Ship lifting appliance
- 各種唐揚げ
- Various kinds of Karaage
- 陸揚げ漁港
- Fishing ports where eels are landed
- Unloading Ports
- 揚句の果て
- finally
- in the end
- on top of all that
- 揚水発電所
- pumped storage power plant
- pumped storage power station
- pumping up power plant
- pumping-up power plant
- pumped-storage power station
- pumped-up power plant
- 揚げじゃが
- fried potato (incl. French fries, chips, croquettes, etc.)
- 引き揚げる
- to pull up
- to drag up
- to lift up
- to increase
- to raise (e.g. taxes)
- to withdraw
- to leave
- to pull out
- to retire
- to return home
- 一旗揚げる
- to make a name for oneself
- make a name in the world
- 引き揚げ船
- evacuation boat
- repatriation ship
- 引き揚げ者
- returnee
- repatriate
- 旗を揚げる
- to raise (hoist) a flag
- to raise an army
- to start a new business
- 釜揚げ饂飩
- straight-from-the-pot udon
- udon noodles pulled straight from the pot and served in the hot water used for boiling (traditionally without being soaked in cold water), eaten by dipping in sauce
- 巻き揚げる
- to roll up
- to hoist
- to heave up
- to take away
- to rip off (e.g. money from someone)
- to blow up (dust)
- 名を揚げる
- to gain fame
- to make one's name
- 戦車揚陸艦
- landing ship (tank)
- LST
- Landing Ship, Tank
- 打ち揚げる
- to launch
- to shoot up
- to dash
- to wash up (ashore)
- to finish (e.g. a theater run, sumo tournament)
- to close
- to report (to boss, etc.)
- 安全揚水量
- safe yield
- safety groundwater pumping discharge
- 限界揚水量
- critical discharge
- limit of well capacity
- maximum well yield
- ポンプ揚程
- pump head
- pumping head
- 締切り揚程
- shutdown head
- shutoff head
- no-discharge pump head
- 衝撃揚圧力
- impressive lift pressure
- 高揚力装置
- high-lift device
- Flap (aircraft)
- 適正揚水量
- optimum pumping discharge
- optimum pumping yield
- 揚排水機場
- You drainage pumping station
- 揚水式水力
- pumped storage hydro
- 可変速揚水
- adjustable speed pumped storage hydro
- 揚水曝気法
- pump and aeration
- circulated aeration
- water lifting aeration
- 揚圧力強度
- intensity of uplift pressure
- 揚水ポンプ
- lift pump
- storage pump
- 揚水貯水池
- pumped storage reservoir
- 城屋の揚松明
- Joya no Age-taimatsu Festival
- 各地の唐揚げ
- Karaage in various places
- 海水揚水発電
- sea water pumping power generation
- 揚子江起源説
- Out of the Yangzi jiang theory
- 陸揚品質条件
- landed quality terms
- 純揚水式水力
- pure pumped storage hydro
- 揚げ句の果て
- finally
- in the end
- on top of all that
- 揚げ出し豆腐
- deep-fried tofu
- Agedashi dofu (lightly fried tofu)
- Agedashi tofu
- 揚げ足を取る
- to find fault with someone
- to flame someone
- to trip up somebody
- find fault with a person
- 意気が揚がる
- to be in high spirits
- 釜揚げうどん
- straight-from-the-pot udon
- udon noodles pulled straight from the pot and served in the hot water used for boiling (traditionally without being soaked in cold water), eaten by dipping in sauce
- Kamaage-Udon
- 足踏み揚水車
- treadwater lift wheel
- シーソー揚水
- piccota
- picotah
- picottah
- pikota
- see-saw water lift
- 直接揚力制御
- direct lift control
- 揚水灌漑面積
- lift irrigation area
- 急揚緩降カム
- quick lift gradual closing cam
- 揚水用貯水池
- pumped storage reservoir
- 揚水発電計画
- pumped storage scheme
- 平衡井戸揚水
- equilibrium well discharge
- 揚水式貯水池
- pumped storage reservoir
- 揚水型貯水池
- pump-up type reservoir
- 新川揚水機場
- Shinkawayousuikijou
- 西新屋敷揚屋
- Nishishin'yashikiageya
- 陸揚等の指示
- Instructions for Unloading etc.
- 緑茶のかき揚げ
- Green tea leaf Kakiage (deep-fried green tea leaves)
- - さつま揚げ
- Satsuma-age (a kind of fried kamaboko)
- 主な陸揚げ漁港
- The main ports of landing
- ドック型揚陸艦
- landing ship deck
- Dock landing ship
- 舞鶴引揚記念館
- Maizuru Repatriation Memorial Museum
- Maizuru Hikiage Kinenkan (Maizuru Repatriation Memorial Museum)
- Maizuru Repatriated Museum
- 引揚桟橋とも。
- It is also called 'Hikiage-sanbashi' (Repatriation Bridge).
- 揚げる(揚物)
- Deep fry (deep-fried food)
- 揚げ麩は宮城県
- Age-fu is made in Miyagi Prefecture.
- 利久揚げとも。
- Rikyuage (利休揚げ in kanji) is also written as 利久揚げ.
- 肩揚げを下ろす
- to come of age (for a girl)
- to lengthen the sleeves of a kimono
- 空気揚水ポンプ
- air lift
- alr-lift pump
- air-lift pump
- 沈砂かき揚げ機
- bucket grit elevator
- grit collector
- 混合揚水式水力
- mixed pumped storage power plant
- 西新屋敷揚屋町
- Nishishin'yashikiageyachou
- 西部開田揚水場
- Seibukaidenyousuijou
- - 揚げかまぼこ
- Age kamaboko (fried kamaboko)
- 回転翼浮揚航空機
- rotary-wing aircraft
- 日本の陸揚げ漁港
- Uploading ports in Japan
- 揚げ豆腐の一種。
- A kind of deep-fried tofu.
- 得手に帆を揚げる
- Hoist your sail when the wind is fair
- 風采が揚がらない
- making a poor appearance
- 間欠式空気揚水筒
- intermittent aerohydraulic gun
- 過剰採取(揚水)
- over-exploitation
- ロープバケツ揚水
- rope-and-bucket lift
- ガス揚水流区領域
- area of gas-lift flow
- 揚程で汲み上げる
- pump against a head of
- 揚水補給用貯水池
- reservoir for low flow augmentaion
- 揚水機幹線用水路
- Yousuikikansenyousuiro
- 揚貨装置の取扱い
- Handling of Cargo Lifting Appliance
- 物揚場の要求性能
- Performance Requirements for Shallow Draft Wharves
- 船揚場の要求性能
- Performance Requirements for Boat Lift Yards
- これを揚扇という。
- This is called Ageogi.
- さつま揚げに近い。
- It is similar to Satsuma-age.
- 磯辺揚げ(天ぷら)
- Isobe-age (Tempura) (deep-fried vegetables or meats with Itanori)
- 鳶に油揚を攫われる
- to be robbed of one's due
- to have one's fried tofu snatched by a black kite
- 釣り合いおもり揚水
- counterpoise lift
- denkli
- dhenkali
- guenina
- kerkaz
- kheeraz
- khetara
- lat
- shadoof
- shadouf
- shaduf
- 揚貨装置の基本運転
- Basic operation of cargo lifting appliance.
- 揚貨装置の応用運転
- Applied operation of cargo lifting appliance.
- 旗が揚がっている。
- The flag is up.
- 得手に帆を揚げる。
- Hoist your sail when the wind is fair.
- たっぷりの油で揚げる
- deep fry
- fry in deep fat
- (通称三角定規揚げ)
- (Commonly known as 'Sankaku Jogiage')
- 鶏唐揚げのみぞれ和え
- The mizoreae served with Chicken kara-age (deep-fried chicken)
- 鳶に油揚げを攫われる
- to be robbed of one's due
- to have one's fried tofu snatched by a black kite
- 揚水遮断装置(中部)
- PLC Pump Load Cut
- 揚水による円錐状低下
- pumping depression
- 揚貨装置運転実技教習
- Practical training for ship lifting appliance
- Practical training for operation of ship lifting appliance
- 揚貨装置の運転の業務
- Operation of cargo hoisting equipment
- 地下水揚水量等実態調査
- Fact-finding Survey on Quantities of Groundwater Withdrawal
- 鳶に油揚げをさらわれる
- to be robbed of one's due
- to have one's fried tofu snatched by a black kite
- have one’s fortune snatched away by surprise
- 下池(揚水発電計画用)
- lower reservoir (pumped storage scheme)
- 上池(揚水発電計画用)
- upper reservoir (pumped storage scheme)
- 堀川用水及び朝倉揚水車
- Horikawayousuioyobiasakurayousuisha
- 揚貨装置の玉掛けの業務
- Slinging related to cargo hoisting equipment
- 揚貨装置運転士免許試験
- License examination for cargo lifting appliance operator;
- License examination for Cargo Lifting Appliance Operators
- - 揚げ蒲鉾・笹かまぼこ
- Age kamaboko and sasa kamaboko
- 唐の揚州江陽県の生まれ。
- Ganjin was born in Jiiangyang, Yangzhou in Tang.
- うなぎの骨を揚げた菓子。
- A snack made of deep fried eel bones.
- 彼は揚げ足とりの天才だ。
- He is excellent at finding fault with other people.
- 彼は意気揚々と帰宅した。
- He came home in high spirits.
- 「おあげさん」 - 油揚げ
- oagesan: aburaage (deep fried bean curd)
- →詳細は中津市唐揚げを参照
- For more details, refer to the section on 'Karaage in Nakatsu City.'
- 回航船舶への自衛艦旗の掲揚
- Hoisting of the ensign of self-defense by the taking ship
- 揚げたてにレモンを添える。
- Serve lemon with freshly-fried food.
- 自動流出型ロープバケツ揚水
- rope-and-self-emptying bucket
- 揚水[による円すい状]低下
- pumping depression
- 物品揚卸口等についての措置
- Measures Concerning a Raising and Lowering Openings, etc.
- 彼はすぐ人の揚げ足を取る。
- He is a captious man.
- 彼は意気揚々と引き返した。
- He came home in high spirits.
- 揚名関白早可被停止之者也。
- Yomei kanpaku (chief adviser to the Emperor only in name) is a person nearing retirement.
- とんびに油揚げさらわれた。
- It sometimes happens that one man has all the toil, and another all the profit.
- から揚げの原型ともいわれる。
- It is believed to have been an origin of karage (deep-fried chicken, potatoes, etc.)
- 山東省泰安揚水発電所建設事業
- Shangdong Taian Pumped Storage Power Station Project
- 焼いたり、油で揚げて食べる。
- This mochi is eaten toasted or fried.
- 貯水池(揚水用貯水池を含む)
- basin
- pool
- reservoir (pumped strogae scheme)
- 揚げ物はしばらく避けなさい。
- Avoid fried foods for a while.
- 彼の意見に発揚影響力がある。
- His ideas carry a lot of weight.
- 彼女は魚をサラダ油で揚げた。
- She fried fish in salad oil.
- 腹巻、腰巻、帯、帯揚げ、帯締め
- Haramaki (belly band), Koshimaki (waist wrap), Obi (kimono sash), Obiage (obi sash), and Obijime (decorative string used to hold a kimono sash in place)
- サージタンク(揚水式発電所の)
- surge tank of pumped storage power plant
- 君はいつも僕の揚げ足を取るね。
- You always like to trip me up, don't you?
- 180℃の油でカラリと揚げます。
- Fry it crispy in oil at 180˚C.
- 味付けした油揚げを載せたうどん。
- Kitsune Udon is topped with seasoned deep-fried bean curd.
- 揚げ油には菜種油が良く使われる。
- Rapeseed oil is generally used in the frying process.
- 生揚げ(なまあげ)とも呼ばれる。
- It is also called namaage.
- 彼の話し方には抑揚が欠けている。
- Intonation is absent in his way of speaking.
- この鶏肉はよく揚げらけれている。
- This chicken is fried well.
- 貨物を仮に陸揚げしようとするとき。
- Where a person intends to land goods temporarily
- - 野菜などを油揚げやゆばで包む。
- Vegetables are wrapped with abura-age or yuba.
- 若い人があまり低い帯揚はよくない。
- A young woman should not use too low an Obiage.
- 名前の通りに掻き揚げを載せた天丼。
- As the name suggests, this is Tendon topped with kakiage (deep-fried diced shrimp, whitefish and vegetables).
- - 揚げ物(天ぷらの事)を作る人。
- Cooks agemono (deep-fried food, mainly tenpura, or, Japanese deep-fried dish).
- 毎年、浜松で凧揚げ大会が開かれる。
- Each year Hamamatsu has a kite festival.
- 故に揚名関白と清慎公はのたまへり。
- Thus in the Seishinko Diary the Yomei are called the Yomei kanpaku.
- 油で揚げた場合はかなり柔らかくなる。
- If they are fried in oil they become quite soft.
- 細かくきざんだ油揚げを載せたうどん。
- Kizami Udon is topped with deep-fried bean curd cut into strips.
- 店によっては薄揚げを入れる店もある。
- Some shops add deep-fried bean curd.
- 天ぷらや油揚げを添付したものもある。
- Tenpura or abura-age (deep-fried bean curd) may also accompany pre-boiled noodles.
- コロッケは、揚げ物料理の一種である。
- Korokke is a kind of deep fried dish.
- 揚げ物は私の体質に普通合わないんだ。
- Fried food usually doesn't agree with me.
- 選手達は意気揚々と競技場を行進した。
- The players marched triumphantly across the field.
- 彼らは抑揚のない声で50まで数えた。
- They counted on monotonously to fifty.
- 鳶に油揚げをさらわれたようなものだ。
- I was robbed of my rightful share.
- 薄切りの豚バラ肉を重ねて揚げた豚カツ。
- Sliced pork back ribs are stacked and then deep fried.
- たっぷりの油でカリカリになるまで揚げる
- French-fry
- 代表紋章: 「揚羽蝶(あげはちょう)」
- Representative crest: Agehacho (swallowtail)
- 油揚げ麺(フライ麺)などインスタント麺
- Instant noodles such as deep-fried noodles
- 小麦粉をこねて成形し、油で揚げたもの。
- It is made by kneading wheat flour-based dough into the appropriate shape, and then frying it in oil.
- 納豆、豆腐、おから、豆乳、ゆば、油揚げ
- Natto (fermented soybeans), tofu (bean curd), okara (bean curd residue), tonyu (soy milk), yuba (bean curd skin), and abura-age (deep-fried bean curd)
- 生命が高揚することが本質的な点であり、
- The lifting of the life is the essential point;
- サクッとした食感に揚げるにはコツを要す。
- It requires skill to cook crispier tempura.
- 梅干の天ぷら梅干に衣を付けて揚げたもの。
- Deep-fried umeboshi (pickled plum), which is prepared by coating umeboshi with batter and deep-frying it.
- 店によっては薩摩揚げを載せることもある。
- Some shop put Satsuma-age (fried fish cake) on it.
- 真薯揚げ(しんじょあげ・しんじょうあげ)
- Shinjoage
- Fried shrimp paste mixed with the white of an egg.
- - ゴボウの入ったちくわ状のさつま揚げ。
- Cylinder-shaped Satsuma-age with burdock root stuffed in the hole.
- 制限荷重五トン未満の揚貨装置の運転の業務
- Work operating a cargo lifting appliance with a limited capacity of less than 5 tons;
- 今案、揚名の二字は諸国の介に限べからず。
- I think that Yomei should not be limited to suke of the country.
- 恵一、天ぷら揚がったから、皿持って来い。
- Keiichi, the tempura's done, so bring a plate.
- 一般的には火で炙るが、油で揚げた物もある。
- Usually they are baked but sometimes they are fried.
- 現在では揚屋はほぼどの土地にも存在しない。
- Today, there are no ageya anywhere in Japan.
- 具は細かく刻んだネギ・チクワ・油揚げなど。
- As for toppings, chopped leeks, Chikuwa (fish sausage), Aburaage, etc. are often added.
- - 鶏卵やうずら卵を巻き込んださつま揚げ。
- Hen's egg or quail's egg wrapped with Satsuma-age.
- 小麦粉をこね油で焼いた、ないし揚げたもの。
- It is made by kneading wheat flour, and baking or frying it in oil.
- 揚げた際に醤油・薬味などをまぶして食べる。
- After frying the pieces of mochi, soybean sauce and spices are sprinkled on the mochi.
- 野菜の天ぷら(精進揚げ)のみを載せた天丼。
- This is tendon topped with vegetable tenpura.
- 六人は悠々(ゆうゆう)と引き揚(あ)げた。
- Those six boys filed out leisurely.
- 2cm幅、長さ8cm程度の細長い形で揚げる。
- A piece of deep-fried Okinawa tempura is about two centimeters wide and eight centimeters long.
- 鶏の唐揚げネギソースがけなどと呼ぶ店もある。
- It is called fried chicken with white onion sauce at some restaurants.
- これを揚鞭といい、はなはだ困難な技術である。
- This is called Agemuchi and is an extremely difficult technique to perform.
- 18幕口 五色の布を縫いあわせた揚幕がある。
- 18 Makuguchi (Main entrance to the stage): There is Agemaku, which is a five-colored curtain.
- 漢字の料理名は日本の「揚げ」を音訳している。
- The name of dish is a transliteration from Japanese 'age (fry).'
- またごま油で揚げた料理をこう呼ぶこともある。
- Also, a dish deep-fried in sesame oil is sometimes called 'Rikyuage'.
- 舞台とは反対の方面で、しきりに花火を揚げる。
- In the opposite direction, aerial bombs and fire works were steadily going on.
- 警官はすっかり満足して、引き揚げようとした。
- The police were thoroughly satisfied and prepared to depart.
- この鶏の唐揚げをそのままにしておくのですか。
- Are you going to let this fried chicken go begging?
- 751年、鑑真は揚州に戻るため海南島を離れた。
- In 751, Ganjin left Hannan Island to return to Yangzhou.
- 鶏の唐揚げレモンソースがけなどと呼ぶ店もある。
- It is called fried chicken with lemon juice at some restaurants.
- 小麦粉を練って緒のように結び、油で揚げたもの。
- It is made by kneading wheat flour, knotting it like a cord, and frying it in oil.
- 宮城県の定義山(じょうぎさん)の三角形油揚げ。
- Sankakkei (triangular) aburaage produced in the region of Mt.Jogi, in Miyagi Prefecture.
- 他にも稲荷揚げ、寿司あげなどと呼ぶ地域もある。
- In some regions, it is called 'inariage' (as a thin, fried bean curd used for wrapping inari-zushi or flavored boiled rice) and also 'sushiage' (the same, being used to wrap sushi or vinegared boiled rice).
- - 偶然により齎される幸運や金品に高揚する心。
- An exciting feeling about good luck or money and goods brought by chance.
- テーブルに置かれた油が入った鍋で自らが揚げる。
- A pot with oil in it is set on the table and customers are supposed to cook kushikatsu themselves.
- 団子状に丸めた生麩を、菜種油などで揚げて作る。
- Age-fu is made by deep-fat frying nama-fu that has been formed into small balls in oils such as canola oil.
- ウニの天ぷら溶けやすいウニを海苔で巻いて揚げる。
- Deep-fried sea urchin, the preparation of which is to wrap fragile sea urchin with nori (dried laver seaweed) and deep-fry it.
- リンゴの天ぷらリンゴを三つ葉の茎と一緒に揚げる。
- Deep-fried apple, the preparation of which is to deep-fry a piece of apple and the stalk of Japanese honewort together.
- さらに揚げた物を暖めたシロップに漬ける事もある。
- There are cases in which deep-fried umeboshi will be soaked in heated syrup.
- 角屋(すみや)はもと京都、嶋原遊廓の揚屋である。
- Sumiya was originally an ageya of Shimabara Yukaku (red-light district).
- ただし、油揚げに味付けはされていないことがある。
- However, deep-fried bean curd put on top of the noodles is sometimes unseasoned.
- 「私達は今晩の夜中の汽車でロンドンへ引揚げます」
- ``My friend and I return to town by the night-express,''
- 天ぷら(エビやイカ)、かき揚げなどを載せたうどん。
- Tempura Udon is topped with tempura (Japanese deep-fried dish, prawn and squid are often used as ingredients), Kakiage (deep-fried vegetable strips, shrimp, etc.) and so on.
- 関東などでは、天かす(揚げ玉)をのせたものを指す。
- In the areas such as the Kanto region, Tanuki soba means a bowl of noodles in hot soup with tenkasu (crunchy bits of deep-fried tempura batter produced as a byproduct of cooking tempura) on top.
- 漁港で水揚げされた仔稚魚は直ちに加工場に運ばれる。
- The small fish unloaded at the port are immediately moved to the processing factory.
- とんかつとタマネギなどを交互に串にさして揚げたもの。
- This is a dish with tonkatsu and onion slices put one after the other on a skewer that is then deep fried.
- 船舶から導管により陸揚げして高圧ガスの輸入をする場合
- When the high pressure gas is imported by unloading through pipeline from a ship;
- また付近には引揚の記録を残した舞鶴引揚記念館がある。
- Close to this bridge is Maizuru Repatriation Memorial Museum which stores the records of repatriation.
- もち米は炊く前に洗い、ざるに揚げておいて水気を切る。
- Before steaming the glutinous rice, wash the rice and put it in a strainer to let the water drain off.
- 帯揚は盛装では大きめがよく、羽織下では低い方がよい。
- A bustle called Obiage should be relatively big when kimono is dressed up, and should be placed relatively lower when Haori is worn over kimono.
- - 凧揚げ、剣玉、独楽、竹馬、ホッピング、フラフープ
- Kite flying, cup-and-ball game, spinning top, stilts, pogo stick, and Hula-Hoop
- 戦意高揚のために日本及び日本民族の優秀さが説かれた。
- In order to lift the spirit for the war, the excellences of Japan and Japanese people were taught.
- 揚貨装置の取扱い (第四百六十五条―第四百七十六条)
- Handling of Cargo Lifting Appliance (Articles 465 to 476)
- 揚貨装置運転実技教習の教習科目は、次のとおりとする。
- Training subjects of the cargo lifting appliance operation practical training course shall be as follows:
- なお、天丼にする場合やかき揚げの場合は衣を厚めにする。
- In case of tendon (a tempura rice bowl) and kakiage (deep-fried vegetable strips, shrimp, etc.), a thicker coating is recommendable.
- この説から略字で表記せずに龍田揚げと表記する店もある。
- Based on the above explanation, some shops use the Chinese character in '龍田揚げ' (the same character used for 'light cruiser') instead of the simplified Chinese character '竜田揚げ'.
- 焼きちくわ、揚げ蒲鉾の分野でも全国最大の生産量を誇る。
- Miyagi Prefecture also leads the nation in the production of 'yaki chikuwa' (roasted chikuwa) and 'age kamaboko' (fried kamaboko).
- 前二号に掲げるもののほか、賞揚に値する行為をしたとき。
- Cases where the inmate has achieved worthy of commendation in addition to what is listed in the preceding two items.
- 稲荷寿司(いなりずし)は、油揚げの中に飯を詰めた寿司。
- Inarizushi is a kind of sushi made of aburaage (deep-fried tofu) stuffed with rice.
- 父は写真コンテストで一等賞を獲得し意気揚々としていた。
- Father won first prize in the photo contest and was in high spirits.
- 水を用いないため、うまく揚げるには技量が必要といわれる。
- To deep-fry it neatly, a special technique will be required because no water is added to the batter.
- ゴウレン長崎天ぷらとは逆に、具に味付けをして揚げたもの。
- Goren Nagasaki, the ingredients of which are already seasoned before deep-fried, unlike tempura.
- 防潜網若しくは魚雷防御網又は磁気機雷掃海用の浮揚性電らん
- Antisubmarine nets, anti-torpedo nets, or buoyant electric power cables for magnetic mine sweeping
- そこから油揚げを除いた物のことを「あんかけうどん」呼ぶ。
- Meanwhile, 'Tanuki-Udon' without deep-fried bean curd is called by another name 'Ankake Udon.'
- 小麦粉をこねてくぼみをつけてへそに似せ、油で揚げたもの。
- It is made by kneading wheat flour to have a recess into a navel shape, and frying it in oil.
- ハンバーグに衣をつけて揚げたものはメンチカツと呼ばれる。
- Raw hamburger patties breaded and deep fried in oil is called as 'menchikatsu.'
- 黒船襲来後の攘夷の高揚と国内の政争により新選組誕生した。
- In the wake of the arrival of the Black Ships (Perry's fleet), Shinsengumi (a group who guarded Kyoto during the end of Tokugawa Shogunate) was established in order to cope with the rise of the movement advocating for the expulsion of foreigners as well as political disturbance.
- 定食屋などでは唐揚げ定食が人気メニューの一つとなっている。
- A meal with karaage is a popular choice at restaurants that have pre set meals ready to order.
- - キャベツを中心とした野菜がさつま揚げ状に揚がったもの。
- Fried fish paste and vegetables (mainly cabbage) in a Satsuma-age shape.
- 唐菓子は小麦粉を用い胡麻油で揚げるなどの技法が用いられる。
- The technique used to make Togashi was to fry wheat flour-based dough in sesame oil.
- エビフライ(海老フライ)は、エビを用いた揚げる料理の一種。
- Ebi furai is a kind of deep fried cuisine using shrimp.
- でも、我慢して鷹揚になって、本を全部、虚心に読んでほしい。
- I request a patient and attentive reading of the whole,
- 否、その手は生前気前よく、鷹揚で、誠実であったからである。
- but that the hand was open, generous, and true;
- 南西諸島でよく食べられるが、刺身と並んで唐揚げの人気が高い。
- The people of the Nansei islands region regularly eat gurukun, and fried gurukun is popularly eaten with sashimi.
- 中国料理の場合は、揚げたあとに、餡やたれをかけることも多い。
- In Chinese cuisine, thick starchy sauce or soup is often poured over the dish after it is fried.
- - 油揚げの中に餅等の具を入れ、かんぴょう等で口を縛った物。
- Abura-age (deep-fried bean curd) stuffed with ingredients such as rice cake and tied at the mouth with a gourd strip or etc.
- 漁獲量は月齢や天候に左右され、闇夜であれば多く水揚げされる。
- The haul depends on the phase of the moon and weather, and on the moonless night many Ise ebi are caught.
- 料理の飾りとして、素麺を乾燥したままで揚げて使う場合がある。
- Somen is sometimes deep-fried in a dried state for use as food decoration.
- 軍歌も鬨の声も揚げない時はがやがや何か喋舌(しゃべ)ってる。
- When they neither sing nor shout, they tee-hee and giggle.
- 江戸時代には江戸城内において天ぷらを揚げる事が禁止されていた。
- During the Edo period, tempura cooking was prohibited in the Edo Castle.
- このように、から揚げとザンギを別物として認識している人もいる。
- As seen above, there are some people who distinguish karaage from zangi.
- JR東舞鶴駅より、舞鶴観光周遊バスで「引揚記念館バス停」下車。
- From Higashi Maizuru Station (JR), take the Maizuru Sightseeing Bus and get off at the Hikiage Kinenkan bus stop.
- From JR Higashi Maizuru Station, take the Maizuru Sightseeing Bus, and get off at the 'Hikiage Kinenkan Bus Stop.'
- 水揚げ石は手水鉢の水の取替えや清掃のときに使用される石である。
- It is a stone used for cleaning, or replacing the water of, the chozubachi.
- 一般に天かす(揚げ玉)を散らしたうどんのことを指す場合が多い。
- In general, Tanuki Udon refers to Udon noodles topped with Tenkasu.
- 当地では揚げ蒲鉾一般のことも「天ぷら」と称することに由来する。
- The title 'Maruten Udon' came from the fact that fried fish cakes are called 'tempura' as a whole, in these areas.
- その後、小麦粉、溶き卵、パン粉の順に衣をつけ、食用油で揚げる。
- Then, coat the stretched prawn with flour, beaten egg and bread crumbs in that order, and deep-fry it in hot cooking oil.
- 水が切れた豆腐に、薄く衣をまとわせ、180℃程度の油で揚げる。
- Dredge drained tofu lightly with starch or flour and deep fry at about 180 ℃.
- 干し納豆に近いが、これは納豆を油で揚げ、粘り気を取り去ったもの。
- It resembles hoshi natto, but it is prepared by frying natto in fat or oil in order to eliminate the stickiness.
- この店のから揚げはオリジナルのタレがかかっていて、こちらも人気。
- Fried chicken at this store is topped with its original sauce, which is also very popular.
- 「残毀」説(肉を切る=毀 → 唐揚げする → 味付けを止める残)
- Yet another theory asserts that the origin is from the Japanese word 'zanki' (残毀) (cutting meat = 毀 => frying =>stop seasoning = 残).
- 米の粉を水で練り、ゆでてウメの枝のように成形し、油で揚げたもの。
- It is made by kneading rice flour with water and boiling it to mold into a plum branch shape, and then frying it in oil.
- ただし上記以外にも油物(揚げ物)や蒸し物、鍋物が出ることがある。
- Beside those dishes listed above, aburamono (grilled food), steamed foods and nabemono (a one-pot dish) may also be served.
- 蕎麦やうどんに載せたり、丼物種(天丼、掻き揚げ丼)として食べる。
- It is served on top of soba (buckwheat noodles) and udon (wide white noodles) or added to donburimono (a bowl of rice with food on top) such as tendon (tenpura rice bowl) and kakiage-don (deep-fried diced shrimp and vegetables over rice).
- 大きさ、形状、厚みなど、豆腐以上に地域差があるのが油揚げである。
- Like tofu, aburaage has a variety of sizes, shapes, thickness and other characteristics, according to the region.
- 俗に「キツネの好物」とされ、故にお稲荷様には、油揚げを供物する。
- Because aburaage is popularly believed to be 'a favorite food of the fox,' people are accustomed to offering aburaage to the fox deities of local shrines.
- 近年では、サラダ材料や揚げるの衣としての使い方も広がりつつある。
- Recently, it is also used in salads as well as a coating of batter.
- (観光地ではみやげ物として地元の冷凍釜揚げシラスを売っている。)
- (In sightseeing spots, the local frozen kamaage shirasu are sold as souvenirs.)
- クレーン、移動式クレーン、デリック又は揚貨装置、荷及び玉掛け用具
- Crane, mobile crane, derrick or lifting appliance on deck, cargo and slinging equipment
- ワールドカップで優勝した全日本チームは、意気揚々と帰国してきた。
- The Japanese World Cup champion team came back home flushed with victory.
- 逆に性悪説の荀子や性善悪混説の揚雄は評価の対象から外されていった。
- On the other hand, Junshi (Xun Zi) of the ethical doctrine that human nature is fundamentally evil, and Yo Yu (Yang Xiong) of the ethical doctrine that human fundamentally consists of the mixture of good nature and evil one were excluded from evaluation.
- 揚げても納豆菌が死滅しないように、特別な製造技術が用いられている。
- Special manufacturing technique is used so that bacillus subtilis natto doesn't die out even when deep fried.
- 唐揚げは片栗粉と小麦粉を使用し、なおかつ下味ににんにくを使用する。
- When preparing karaage, flour and katakuriko are used in the batter for the coating, and garlic is also used for seasoning.
- 平安時代の菓子は唐菓子と言って中国伝来の揚菓子がほとんどであった。
- Sweets in the Heian period were mostly fried confectioneries called togashi or karagashi (Chinese sweets) came from China.
- 風流(ふりゅう)とは、中世以後の日本において高揚した美意識の1つ。
- Furyu is one of the aesthetic values that became popular after the Middle Ages in Japan.
- 具材も甘めの豚肉田麩や揚げパンなど、日本のものとは少々趣が異なる。
- Tastes of fillings, such as processed sweet pork and fried bread, are also a little different from those in Japan.
- 掲揚数世界一で2005年にギネス・ワールド・レコーズに登録された。
- The number was registered with the Guinness World Records organization in 2005.
- 生揚げとは違い薄切りをした豆腐を使用するので内部まで揚がっている。
- Unlike namaage (thick, fried bean curd), aburaage is made of thinly sliced bean curd and is fried through to the inside.
- 第十三条の二の指示に従つて、当該貨物を陸揚げし、又は運び出すとき。
- When such cargo is unloaded or taken out pursuant to the instructions specified in Article13-2.
- 鷹揚なところという気味の悪い言葉を聞いて、スクルージは顔を顰めた。
- At the ominous word `liberality,' Scrooge frowned,
- 船揚場の要求性能は、構造形式に応じて、次の各号に定めるものとする。
- The performance requirements for boat lift yards shall be as specified in the subsequent items in consideration of its structure type:
- 干し柿の天ぷら干し柿の中をくり抜き、辛子を詰めて衣を付けて揚げた物。
- Deep-fried dried persimmon, the recipe of which is to take out the inside meat from a dried persimmon, stuff mustard in it, dip it into batter and deep-fry it.
- キャベツや揚げ玉などが入れられていたが、そばは入れられていなかった。
- Cabbage or agedama and so on were included, but soba was not.
- 唐揚げや唐煮、唐菓子などの料理が登場し、中国風の納豆なども登場した。
- Dishes of karaage (fried food coated with flour or potato starch), karani (Chinese-style nimono) and togashi (Chinese sweets) appeared, and Chinese-style Natto (fermented soybeans) appeared as well.
- 関東などで甘く煮付けた油揚げ(キツネの好物とされる)を具とするもの。
- Kitsune soba (fox soba) is a bowl of buckwheat noodles in hot soup with stewed fried tofu (which is considered to be the favorite food of foxes) seasoned with sugar and soy sauce on top which is popular in the areas such as the Kanto region.
- 生揚げ醤油(諸味を絞った液)に、アミノ酸液を混合して製品とする手法。
- The method to produce a product by mixing hydrolyzed vegetable protein to kiage soy-sauce (squeezed liquid from moromi).
- 釜から取り出した未乾燥品を『釜揚げシラス』と呼び、冷凍して出荷する。
- The fish just being cooked and not dried are called 'Kamaage shirasu' (straight-from-the-pot young sardine which is freshly boiled) and will be frozen and shipped.
- これを、いわゆる薩摩揚げと同じだと他の地方の人が誤解することが多い。
- This is often confused with what it is called Satsuma-age (fried fish cake) by people from other prefectures.
- 第二十六条又は第二十九条の規定は、物揚場の要求性能について準用する。
- The provisions of Article 26 or Article 29 shall be applied correspondingly to the performance requirements for shallow draft wharves.
- やや後れて阮元を始めとする揚州学派が起こり、乾嘉漢学を発展させている。
- Yangzhou school of Gen Gen was born a little after this, and developed the Ken-Ka Sinology.
- いうなれば、加熱前のハンバーグにカツレツの衣をつけて揚げたものである。
- In other words, it's a raw hamburger patty that is breaded like a cutlet and deep fried.
- 餅が柔らかいうちはそのまま、固くなった場合は焼いたり油で揚げて食べる。
- Daifuku is eaten as is while it is warm and, when it is cooled and becomes hard, it is eaten toasted or fried in oil to be eaten.
- 煮物、揚げ物、フライ、バター焼き、おでんだね、椀だねなどに用いられる。
- It is used for stew, deep fry, grilled dish with butter, ingredients for oden (a Japanese dish containing all kinds of ingredients cooked in a special broth of soy sauce, sugar, sake, etc.) or cooked with soup.
- ザンギは、北海道で作られる鶏や魚介類(タコ、イカ)の唐揚げの一種である。
- Zangi is a kind of karaage popular in Hokkaido which uses chicken or seafood (octopus, squid) as the main ingredient.
- 戦後、引揚げてからはその自堕落で天衣無縫な芸風が人気を博し、流行噺家に。
- After the war, when he came back, his dissolute and spontaneous performance style became popular, and he became a popular story teller.
- 小ぶりに切った肉や魚介類、野菜を個別に串に刺して衣をまぶして揚げた料理。
- Bite sized meat, sea food and vegetables are put on a skewer, one ingredient on one skewer, breaded and deep-fried.
- いったん漁獲された仔魚は傷みが早いので、水揚げ当日に製品まで加工される。
- Since small fish do not last once they are caught, they are processed to be ready to sell on the same day.
- 事業者は、揚貨装置にその制限荷重をこえる荷重をかけて使用してはならない。
- The employer shall not use a cargo lifting appliance with a load exceeding its limited capacity.
- 人の揚げ足を取るばかりじゃなく、もっと建設的な意見を言ってくれないかな。
- All you ever do is nitpick. I wish you could say something more constructive.
- 通常は焼き餅が乗せられることが多いが、近年は揚げ餅が乗せられることもある。
- Roasted rice cake is conventionally included, but deep-fried rice cake is also included now-a-days.
- 本ユズは、中華人民共和国中央および西域、揚子江上流の原産であると言われる。
- Honyuzu is said to be native to the central and west areas of China and the upper reaches of the Yantze River.
- また関西の串カツのような単独の素材を串に刺して揚げることは一般的ではない。
- It is not common to deep-fry a skewer of only one ingredient, as in Kansai.
- 仕方がないから何だか分らない、この次教えてやると急いで引き揚(あ)げたら、
- But, helpless, I told him I could not make them out, and telling him that I would show him how next time, hastily got out of the room.
- しかし、彼の講義が最後にもたらす倫理的な昂揚は感じないわけにはいきません。
- but it is impossible not to feel the ethic glow with which his lecture concludes.
- 宣教師達は、水で溶いた小麦粉の衣で魚をまとい、熱い油で揚げて食べたとされる。
- Priests seemed to dip fish into batter made of water and wheat and deep-fry it in heated cooking oil.
- 7、8歳以上の盛装は腰揚をせず、難しいがおはしょりをして腰揚のように見せる。
- When children at seven or eight years old or above are to be dressed up, make Ohashori, even though it is difficult, to show it has been tucked at the waist without making a waist tuck.
- しかし、昭和10年代には戦意高揚など国策に利用され、戦時中は生産が激減した。
- However, it was used for the national policy such as the fostering the spirit for the war during the decade started from 1935, therefore the production decreased sharply in wartime.
- 事業者は、揚貨装置の運転者を荷をつつたまま作業位置から離れさせてはならない。
- The employer shall not allow the operator of cargo lifting appliance to leave the work station unattended while suspending the cargo.
- ぼくの順番がきたときにも、Carl と同じくらいの鷹揚さを示したいなと思う。
- I hope I will do as well when it comes my turn.
- タネ(またはネタ)と呼ばれる食材に小麦粉と卵で作った衣をつけ、油で揚げた料理。
- Ingredients called 'tane (or, neta)' are dipped in a batter made with eggs and flour, then deep-fried in heated oil.
- したがって仏教学的には、一念三千は智顗が宣揚展開した教理とは考えられていない。
- Therefore, in the Buddhist Studies, Chigi is not regarded as the person who first promoted and developed the principle of ichinen sanzen.
- 水揚げ時に殻が割れたりして死んだものに関しては、漁業関係者の自宅で消費される。
- The dead ones because of the cracked shells and other reasons when they are landed are consumed at homes of people who are engaged in the fisheries.
- 日本では、戦国時代 (日本)には合戦における合図や戦意高揚のために用いられた。
- In Japan, it was used to signal in battle and to lift fighting spirits during the Warring States period.
- 愛媛県松山市には、松山あげという乾燥した油揚げがあり、保存食として利用される。
- In Matsuyama City, Ehime Prefecture, people preserve dried aburaage, called 'Matsuyama-age,' as a nonperishable food.
- 福井県坂井市丸岡町地区では、大正時代より現在まで、油揚げがよく食べられている。
- In the district of Maruoka Town, Sakai City, Fukui Prefecture, aburaage has been popularly eaten since the Taisho period.
- 揚琴、ダルシマー、サントゥールなどの打弦楽器で、弦を打って演奏する際に用いる。
- These are used to beat the strings when playing stringed instruments, hammering on its strings such as yokin (Mideastern typical folk instrument, stringed instruments of zither family), dulcimers, and santurs.
- 愛知県、広島県などでは、魚の練り物を揚げたものの総称として「はんぺん」と呼ぶ。
- In Aichi and Hiroshima Prefectures, deep fried fish paste in general is called 'Hanpen.'
- 東風が彼を揚げると、彼は去り、彼をその所から吹き払う。 (ヨブ記 27:21)
- The east wind carries him away, and he departs. It sweeps him out of his place. (Job 27:21)
- なお、中華料理にお米のおこげを使ったお焦げ料理があるが、これはむしろ揚げて作る。
- Although Chinese food has a scorched dish using scorched rice, this is done by deep frying.
- 脂が多いほど、表面を焼くというよりは揚げる形になり、カリッとした食感に仕上がる。
- The more fat there is, the more crispy the texture will be, which looks like frying rather than grilling the surface.
- 陸曳は宮川から木を引き揚げ、宮川堤防で水を切る「どんでん」という作業を再現する。
- When the wood is raised from the Miya-gawa River, a procedure called 'Donden' where the timber is drained of water is conducted in the traditional manner.
- 京都では細切りの油揚げを載せて、くずあんを掛け、おろし生姜を添えたうどんを指す。
- Meanwhile, in Kyoto, Tanuki Udon refers to Udon noodles topped with deep-fried bean curd cut into strips, thick starchy sauce and grated ginger.
- 同様に紅生姜・枝豆・タコ・イカげそ等がそれぞれさつま揚げ状に揚がったものもある。
- Similarly, there are other variations such as red pickled ginger, edamame (green soybeans), octopus, squid's tentacles, and so on, which are all deep-fried in a Satsuma-age shape.
- 稲荷寿司の語源は、油揚げが稲荷信仰にかかわりの深い狐の好物であることに由来する。
- The name, Inari-zushi, originated from a fact that abura-age (deep-fried bean curd) was a favorite food of the fox deeply related to a belief in Inari.
- 笄(こうがい;「髪掻き」の転訛)とは、髪を掻き揚げて髷を形作る装飾的な結髪用具。
- The 'Kogai' (Traditional Hairpin accessory) is decorative hairdressing implement used for lifting hair into a bun shape.
- 神道六合流、不遷流、関口流、堤宝山流、神道揚心流など多くの流派が海外へ伝わった。
- So many schools of jujutsu were introduced there, such as Shinto Rokugo-ryu, Fusen-ryu, Sekiguchi-ryu, Tsutsumi Hozan-ryu, and Shinto Yoshin-ryu.
- 事業者は、次の各号のいずれかに該当する鎖を揚貨装置の玉掛けに使用してはならない。
- The employer shall not use a chain falling under any of the following each item for slinging of cargo lifting appliance:
- モチコチキンは下味をつけた鶏肉にもち米の粉(白玉粉)をまぶして揚げたハワイの料理。
- Mochikochikin is Hawaiian food which is prepared by frying pre-seasoned chicken with a glutinous rice powder (shiratamako [refined rice powder]) coating.
- 大阪や香川では「たぬき」の語は「たぬきそば」(油揚げを載せたそば)のみに使用する。
- In Osaka and Kagawa, the term 'Tanuki' is used only for 'Tanuki Soba' (Soba noodles topped with deep-fried bean curd).
- 餅を 1cm 内外のサイコロ状に切断、または前記鏡餅で砕いた破片等を油で揚げた餅。
- Mochi produced by cutting mochi into cubes each having a side which is around 1-cm long and frying them, or by frying the scattered pieces of kagami-mochi described above.
- 若手の時に旦那様がつけばいわゆる水揚げとなり、ある程度歳を重ねていても旦那様はつく。
- If a geigi gets a danna-sama while being a young trainee, there is the ritual of mizuage (offering her virginity) or they can still get a danna-sama after finishing the trainee period to a point.
- 茶屋(または揚屋)にあがった客は、店を介して検番に声をかけ、芸妓を知らせるのである。
- Customer who came in to a chaya (or ageya) contact kenban to request a geigi.
- 板に盛りつけず、そのまま成形し、蒸し・焼きの他に茹で・揚げ等で加熱されるものがある。
- Some kamaboko, which is molded without putting its fish-meat paste on the wooden board, is heated by boiling or frying as well as steaming and roasting.
- 大きめの鍋を用意し、ラードを120~130℃ぐらい(天麩羅より低く)に熱して揚げる。
- Heat lard in a large sauce pan up to around 120 to 130℃ (the temperature should be lower than for Tenpura), and fry the meat.
- 子供の戸口の出入り、たこ揚げ、屋根の置き石、煮炊きの煙も上げることは許されなかった。
- Children going in and out of houses, kite flying, putting stones on roofs and even smoke from cooking fires was not allowed.
- モチ米の粉にシナモンを混ぜて水で練り、ゆでて法冠のように成形し、油で揚げたものとも。
- It is said to be made by kneading glutinous rice flour mixed with cinnamon with water, boiling it to form into a biretta shape, and then frying it in oil.
- 豆腐ハンバーグのように、揚げ物や肉詰めなどの料理に、肉の代りとして用いることもある。
- Sometimes okara is used as meat substitute for the deep-fried food and meat stuffed recipe such as tofu hamburger.
- 中国無錫のものは、揚げることで気泡を作り、直径6cm程度の大きな球に膨らませてある。
- When frying in hot oil, they develop air bubbles and expand into balls of about 6 cm in diameterwhich is the characteristic of age-fu of Wuxi City, China.
- 次はぽんと音がして、黒い団子が、しょっと秋の空を射抜(いぬ)くように揚(あ)がると、
- Bang! A black ball shot up against the serene autumn sky;
- 城屋の揚松明(じょうやのあげたいまつ、あげだいまつ)とは、京都府舞鶴市字城屋のお祭り。
- Joya no Age-taimatsu (Age-daimatsu) Festival is a festival at Aza Joya, Maizuru City, Kyoto Prefecture.
- 後見やアイは揚幕から出入りするのが本来の形だが、現在では切戸口を使うことが普通である。
- Originally, Koken and Ai enter and exit through Agemaku, but Kiridoguchi is commonly used today.
- 種物としては最も古くからあり、江戸中期に貝柱のかき揚げなどを載せたのがはじまりという。
- Tenpura is the oldest topping for soba said to have originated when tenpura such as scallop kakiage (a type of tenpura made by deep-fat frying the mixture of scallops, chopped vegetables, and the tenpura batter) was used during the mid Edo period.
- 竹筒などをウナギの生息域に仕掛けておき、ウナギが筒の中で休んでいる時に筒を引き揚げて捕る
- Bamboo cylinders are placed in eels' habitat, and when eels rest in the cylinder the cylinder is pulled up, thereby catching them.
- 現存する清浄歓喜団は、小麦粉の生地で小豆餡を茶巾状に包み胡麻油で揚げたものとなっている。
- Current Seijokankidan is made by wrapping azuki bean paste in the dough of wheat flour into a chakin (a cloth used in the tea ceremony) shape, and then frying in sesame oil.
- ぶぶづけでは、米粉から作られたあられや餅を揚げたおかきが加えられ、香ばしさを添えている。
- Arare (rice crackers made from powered rice) and okaki (fried rice cakes) are added to bubuzuke to give a smoky aroma.
- 彼は全く意気揚々として、小径をはばむようにして歩き、堂々と呼鈴(ベル)を押すのであった。
- He swaggered up a path as if as if the place belonged to him, and we heard his loud, confident peal at the bell.
- 船舶の安全かつ円滑な揚げおろしが行えるよう、国土交通大臣が定める要件を満たしていること。
- The requirements specified by the Minister of Land, Infrastructure, Transport and Tourism shall be satisfied so as to enable the safe and smooth lifting and launching of boats.
- 薄力粉、鶏卵、冷水を軽く混ぜ合わせて衣を作り、食材をくぐらせ160~180℃の油で揚げる。
- A light batter is made of cold water, eggs and wheat flour, and the ingredients are dipped into the batter and deep fried using oil at a temperature of 160 to 180 degrees Celsius.
- しかし他にも中国語の「炸子鶏」(ジャーズージー。若鶏の唐揚げ)が訛ったものなど諸説がある。
- Aside from the above, however, there are various theories, such as one which asserts the name is a mispronunciation of the Chinese word 'jazuji' (fried spring chicken).
- 京都ではくずあんを掛けて細切りの油揚げを載せたものを指し、大阪では前述のきつね蕎麦を指す。
- In Kyoto, Tanuki soba means a bowl of soba in soup thickened with arrowroot starch topped with thinly sliced fried tofu, whereas, in Osaka, it means the soba dish which is known as Kitsune soba in the foregoing.
- 油揚げ、シイタケ、ニンジンなどといっしょに出汁で甘めに煮付けるのがもっとも一般的な調理法。
- The most general recipe is boiling okara with in abura-age (deep-fried bean curd), shiitake mushroom and carrot in a sweetened soup stock.
- 作り方は、しっかり水を切った豆腐を半丁程度に切り、180℃から200℃の高温の油で揚げる。
- To make atsuage, cut tofu into halves after draining well, and deep-fry in the oil of 180C to 200C.
- 事業者は、次の各号のいずれかに該当するワイヤロープを揚貨装置の玉掛けに使用してはならない。
- The employer shall not use a wire rope falling under any of the following each item for slinging of cargo lifting appliance:
- しかし真相は奥女中の一人が天ぷらを揚げていた時の失敗で火事を出しかけた事件があった為である。
- But, the truth was when one of Oku-jochu (maids working for the daimyo (Japanese territorial lord) of shogun family) was cooking tempura, she almost caught on fire.
- 豚カツ(とんかつ)は、ブタ肉に小麦粉、溶き卵、パン粉の順番で衣をつけて油で揚げた料理である。
- Tonkatsu is a dish in which pork is coated with flour, beaten egg and breadcrumbs in that order, and then deep fried.
- 自律的に潜航することができるように設計した潜水艇であって、次の1及び2の揚荷能力を有するもの
- Submersible vessels designed to be capable of independent submerged travel submerged and that possess a load lifting capability of the following i. and ii.
- 元々春秋座は市川猿翁を中心とした劇団で、1920年に菊池寛の「父帰る」で旗揚げ公演を行った。
- The origin of Shunju-za was a theatrical company led by Eno ICHIKAWA, which had made a debut in 1920 by performing 'The Father Returns' written by Kan KIKUCHI.
- 同種の挽き肉生地でゆで卵を丸ごと包み、同様の衣をつけて揚げたものはスコッチエッグと呼ばれる。
- A shelled boiled egg wrapped with a similar ground meat mixture, breaded in a similar manner and deep fried is called Scotch egg.
- また、電子レンジで温めるだけで、カリッと揚げた食感を再現できる冷凍コロッケも開発されている。
- In addition, there is a new type of frozen korokke which can be made crisp just by heating it up in a microwave.
- または凍ったコロッケを電子レンジで解凍加熱して、揚げるときは衣の色をつけるだけにするとよい。
- If deep frying a frozen korokke that has been thawed using a microwave oven, only the outside coating needs to be browned.
- ただしジャガイモをつぶした物にパン粉をまぶして揚げて作ったクロケットのレシピも見いだされる。
- There is also a recipe for cooking croquette in a way that mashed potatoes are coated with bread crumbs and deep fried.
- 丸い油揚げをくりぬいて、中に味付けした春雨や筍などの具を詰め、独特の甘辛いたれをかけたもの。
- It is a round abura-age filled with fillings such as seasoned harusame (beanstarch vermicelli) and bamboo shoots and served with unique sweet-spicy sauce.
- 生うどんを数センチの長さに切って、フライドポテトの様に揚げ、塩または砂糖などで味付けしたもの。
- Age-Udon is made from fresh Udon noodles cut in the length of several centimeters, which are deep-fried like French fries, and then seasoned with salt or sugar, etc.
- これは「揚げ」と「巻き」で揚巻(歌舞伎『助六』に登場する花魁の名)という洒落による名称である。
- This name was after a pun for a relationship between the words of 'age' and 'maki' and the word of agemaki (name of Oiran (prostitute) appearing in 'Sukeroku' of Kabuki (traditional drama performed by male actors).
- 肉や揚物(牛カルビ、チャーシュ、ハンバーグ、ベーコン、チキン照焼、えび天、いか天、ししゃも天)
- Meat dishes and fried foods (short rib, char siu, hamburger, bacon, chicken teriyaki, shrimp tenpura, squid tenpura, shishamo smelt tenpura)
- 炒った塩と同量の花椒の粉末を混ぜたものを花椒塩(ホアジャオエン)と呼び、揚げ物につけて食べる。
- It is called Hoajaoen, which is made by mixing equal amounts of roasted salt and Hoajao powder and is eaten with deep-fried food.
- 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.
- 炒めや揚げといった中国風の調理技術には胡麻油が用いられ、日本では未発達であった油脂利用を広めた。
- As sesame oil was used in Chinese-style cooking techniques, such as sauteing and frying, the use of oil in cooking which had not been prevalent in Japan, was promoted.
- Although it was not common for Japanese people in those days to use oil in cooking, sesame oil was used for Chinese cooking such as stir-frying and deep-frying, popularizing the use of oil in Japan
- 他港が早々に引揚港から除かれたため、これら引揚の人々のほとんどが、舞鶴港を入港先・帰還港とした。
- Because other ports had been removed from the designation for repatriations at an early stage, nearly all these repatriated people arrived at the Port of Kyoto-Maizuru.
- 本来は真鯉(黒い鯉)のみで、明治時代から真鯉(まごい)と緋鯉(ひごい)の対で揚げるようになった。
- It was originally magoi (black carp) only, but since the Meiji period magoi and higoi (red carp) have been hoisted in pairs.
- 特に、現在も竹田地区で作られる油揚げは、1枚の大きさ、厚みともに標準的なものよりもかなり大きい。
- Even today, aburaage made in the Takeda district, is considerably large in size and thickness compared to the standard type.
- 事業者は、揚貨装置の玉掛けに用いるワイヤロープの安全係数については、六以上としなければならない。
- The employer shall, as regards the value of the safety coefficient of wire ropes used for slinging of a cargo lifting appliance, ensure six or more.
- 前三条に定めるもののほか、揚貨装置運転実技教習の実施について必要な事項は、厚生労働大臣が定める。
- In addition to what is prescribed by the preceding three Articles, details necessary for implementing a cargo lifting appliance operation practical training course, shall be provided by the Minister of Health, Labour and Welfare.
- あなたはわたしを揚げて風の上に乗せ、大風のうなり声の中に、もませられる。 (ヨブ記 30:22)
- You lift me up to the wind, and drive me with it. You dissolve me in the storm. (Job 30:22)
- 天ぷら(てんぷら)とは魚介類、野菜、山菜 等に、小麦粉で作った衣をつけて油で揚げた日本料理である。
- Tempura is a Japanese dish of deep fried battered meats, seafood, vegetables or sansai (plants growing wild in fields and mountains.)
- 寿司屋に似ており、カウンターの前に種の入ったショーケースがあり、職人が目の前で揚げて客へ提供する。
- A tempura restaurant resembles a sushi restaurant in several aspects and cooks deep-fry tane stored in a showcase on a counter in front of customers and serve it to them.
- アイスクリームの天ぷら冷たいアイスクリームを熱い油で揚げるが溶けていないということで話題となった。
- Deep-fried ice cream, which got into the news because the frozen ice cream did not melt despite being prepared using hot oil.
- また、札幌市で創業した居酒屋チェーン「つぼ八」でも、鶏肉のから揚げ商品にザンギの名称を用いている。
- An izakaya named 'Tsubohachi,' which originally started business in Sapporo City, also provides fried chicken under the name of zangi.
- 京都では細切りの油揚げを載せて、くずあんを掛け、おろし生姜を添えたうどんを「たぬきうどん」と呼ぶ。
- In Kyoto, Udon noodles topped with deep-fried bean curd cut into strips, thick starchy sauce and grated ginger is called 'Tanuki-Udon.'
- 多くは1辺が数センチ程度の立方体や直方体に切った豆腐を揚げており、大きなかたまりのものは稀である。
- Many of them are deep-fried tofu cut into cubes of a few centimeters in size and big chunks are rarely seen.
- マイワシは2~3月に日本の南側の海で産卵し、その稚魚は3~5月に太平洋岸や瀬戸内海で水揚げされる。
- Maiwashi spawn in the southern sea of Japan between February and March, and those small fish are caught between March and May on the Pacific side and in the Seto Inland Sea.
- 中華人民共和国では、江蘇省無錫は揚げ麩の産地として知られており、上海料理の煮物によく用いられいる。
- In the People's Republic of China, Wuxi City, Jiangsu Province, is known as a production center of age-fu that are often used in simmered dishes of Shanghai cuisine.
- 鍋に昆布を敷き、水を張った中に一口大に切った豆腐を入れ、温まったところを引き揚げてつけダレで食べる。
- Place kelp in the bottom of a pot, put bite-sized tofu into the water in the pot, and eat it with dipping sauce, removing it from the water once it's sufficiently warm.
- うどんの上に笹がきゴボウをかき揚げにした(もしくはバラバラに揚がった)天ぷらが乗っているものである。
- Goboten Udon is topped with tempura of shredded burdock root that is deep-fried in a mass or in pieces.
- 釧路の弟子は仙台と同様に「炉ばた」との店名で店を出し、釧路港で揚がる魚介類も焼いて出すようになった。
- The apprentice in Kushiro City opened his restaurant named 'Robata,' same as the restaurant in Sendai City, and started to serve also grilled seafood, which were caught at Kushiro Port.
- 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.
- 5,000匹以上のこいのぼりが鶴生田川、茂林寺川、近藤沼、つつじが岡パークインの4箇所で掲揚される。
- More than 5,000 koi-nobori are hoisted in four places at the Tsuruuda-gawa River, Morinji-gawa River, Kondo-numa Pond and Tsutsujigaoka Park Inn.
- 事業者は、変形し、又はき裂があるフック、シャックル又はリングを揚貨装置の玉掛けに使用してはならない。
- The employer shall not use a hook, a shackle or a ring with deformation or crack for slinging of cargo lifting appliance.
- また、サイドメニューの巨大なカレー風味のから揚げも人気がある(食べきれなかった場合、持ち帰りも可能)。
- A huge curry flavor fried chicken, which is a side dish, is also very popular (remainders can be taken home).
- また、主審は次のどれかの場合、「止め」と言って紅白両方の旗を平行に揚げ、試合を中断させることができる。
- Also, if the following cases arise, the chief referee can stop the match by shouting 'Stop!' and raising both the red and white flags to the same level.
- 西日本ではお稲荷さん(おいなりさん)という呼び方も一般的で「揚寿司(あげずし)」と呼ばれることもある。
- In western Japan, it is usual to call it 'oinari-san', and it is called 'age-zushi' in some cases.
- 『関戸本古今集』系統は、『高野切』の書風より抑揚、強弱、軽重等の変化、そして自由さを増した書風である。
- The 'Sekidobon kokinshu' lineage, in comparison to those of the 'Koya-gire,' has more variations in inflection, strongness and weakness, and lightness and heaviness, and freedom.
- 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.
- 通の間では、「皮」に始まり「せんざんき」(唐揚げのこと)に終わると言われている通り、一定のコースがある
- Among connoisseurs, there is a certain course in ordering yakitori, as is often said to start with 'kawa' and finish with 'senzanki' (fried chicken).
- 事業者は、次の各号のいずれかに該当する繊維ロープ又は繊維ベルトを揚貨装置の玉掛けに使用してはならない。
- The employer shall not use the fibre rope or fibre belt falling under any of the following each item for slinging of a cargo lifting appliance:
- 「もちろんマアレイさんの鷹揚なところは、生き残られたお仲間に依って代表されているので御座いましょうな」
- `We have no doubt his liberality is well represented by his surviving partner,'
- 茶道の精神は、俗世間を超越した精神的高揚を重んじる「侘茶」の世界であり、秩序正しい有職紋様はそぐわない。
- The spirit of the tea ceremony is in the world of 'wabicha' (literally, poverty tea style; known as the tea ceremony) which places value on spiritual elevation that stands aloof from the everyday world so, it is unsuitable for the well-ordered yusoku-monyo.
- 前漢末には揚雄が現れ、儒教顕彰のために『易経』を模した『太玄』や『論語』を模した『法言』を著作している。
- Yo Yu (Yang Xiong) emerged at the end of former Han, and wrote 'Taigen' imitating ' I Ching,' and 'Hogen' imitating 'Taigen' and 'The Analects of Confucius' for public recognition of Confucianism.
- 「竜田揚げ」の名前は、百人一首のひとつであり、落語「千早振る」でも有名な在原業平の歌から付けられている。
- The name 'tatsutaage' is derived from the poem read by ARIWARA no Narihira, which was selected in Hyakunin Isshu (One Hundred Poems by One Hundred Poets) and was also the title of a famous rakugo (traditional comedic story telling) 'Chihayaburu.'
- 引揚者用の桟橋が設置されていた平地区を見下ろす丘に引揚記念公園が開設され、その一角に記念館が建設された。
- Repatriation Memorial Park was created on a hill overlooking the Taira district, where landing bridges for repatriates had been placed, and the Memorial Museum was built in a corner of the park.
- 中華人民共和国からの帰還者や、ソビエト連邦に不法抑留された引揚者が夢にまでみた祖国の土を踏んだ地である。
- This is where repatriates from the People's Republic of China and people who had been illegally detained in the Soviet Union set foot in the home country they so eagerly hoped to return to.
- 水揚げしても暗所で毛布・籾殻等で保温すれば1週間くらいは生きているので、この状態で出荷・流通が行われる。
- As even after landing they continue to live for about one week by keeping them warm with blankets and rice husks, they are shipped and distributed under such condition.
- 事業者は、揚貨装置の玉掛けに用いるフック又はシャックルの安全係数については、五以上としなければならない。
- The employer shall ensure the safety coefficient of hooks or shackles used for slinging of cargo lifting appliance, the value of five or more.
- 普茶料理においては、梅干を水に一昼夜つけて塩気を抜いたものをシロップで甘く煮付け、これを衣に付けて揚げる。
- To be served in Fucha-ryori (maigre dish using certain foods), salt should be removed from umeboshi placing it in water for a long time and cooked in syrup and the sweetened umeboshi is deep-fried after battered.
- 揚げ油は天ぷらの香りを決定付ける重要な要素であり、専門店等ではごま油、綿実油等を独自に配合して使っている。
- Since deep frying oil is a crucial factor to determine the flavor of tempura, specialty shops use the mixture of sesame oil and cotton oil according to their own formula.
- この他、白飯に掻き揚げをのせてワサビを添え、出汁や緑茶をかけた「天茶」(天ぷら茶漬け)という食べ方もある。
- In addition, there is another dish called 'tencha (Tempura-chazuke: steamed rice topped with kakiage and hot green tea)' in which dashi or green tea is powered over steamed rice topped with kakiage and wasabi (Japanese horse radish.)
- 油淋鶏(ユーリンチー)は、鶏の唐揚げに、刻んだネギをたっぷり入れた酢と醤油のタレをかけた中華料理のひとつ。
- Yurinchi is a Chinese dish which is prepared by pouring vinegar sauce, soy sauce and plenty of chopped white onions, on fried chicken.
- 願名…諸仏称名の願・諸仏称揚の願・諸仏称讃の願・諸仏咨嗟の願・往相廻向の願・選択称名願・往相正業(略文類)
- Title: Shobutsushomyo no gan, Shobutsushoyo no gan, Shobutsushosan no gan, Shobutsushisha no gan, Osoeko no gan, Senchakushomyo gan (選択称名願), Ososhogyo (往相正業) (sorted by summarized test)
- 時には、諸仏が阿弥陀仏の名を称揚し讃歎することをさす(諸仏称名は阿弥陀仏の四十八願中の四十八願第十七願)。
- Sometimes Shomyo indicates that shobutsu (many buddhas) chant the name of Amida Buddha with admiration and praise (Shobutsu Shomyo is in the seventeenth of the forty-eight vows made by Amida Buddha).
- 揚州の大明寺の住職であった742年、日本から唐に渡った僧栄叡、普照らから戒律を日本へ伝えるよう懇請された。
- In 742, when he was a chief priest of Daming Temple in Yangzhou, he was implored to transmit the Vinaya precepts to Japan by Yoei and Fusho, priests dispatched to Tang from Japan.
- 古くから煮物、焼き物、蒸し物は行われていたが、揚げ物は飛鳥時代ごろに中国→朝鮮から入ってきたと考えられる。
- Nimono (boiled and seasoned foods), yakimono (broiled foods) and mushimono (steamed foods) were eaten from ancient times, but agemono (deep-fried food) was brought to Japan from China via Korea around the Asuka period.
- トッピングは種類が多く、食べ方もかけ、ざるのほか、釜揚げうどん、生醤油うどん、釜玉うどんなどと富んでいる。
- One can enjoy not only a great choice of toppings, but also various cooking styles, such as Kamaage-Udon style (plain hot Udon noodles served with dipping sauce), Kijoyu-Udon style (Udon noodles with pure soy sauce), Kamatama-Udon style (boiled hot Udon noodles with raw egg and soy sauce), in addition to orthodox Kake-Udon and Zaru-Udon styles.
- なお、揚げてから煮ると、中国広州市の伊府麺(全蛋麺、台湾では意麺とよぶ)のような風味を楽しむことが出来る。
- By boiling somen after deep-frying it, you can enjoy the flavor like Yifu noodles (egg noodle, referred to as 'yi mien' in Taiwan) in Guangzhou City, China.
- 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.
- 豚カツなど他のカツレツ、フライ料理と同種の料理法だが、既に中身に火が通っているため二度揚げする必要はない。
- The method of cooking korokke is very similar to pork cutlets and other cutlets and deep fried dishes, but the korokke body is precooked and it is not necessary to deep fry it twice.
- 命令も下さないのに勝手な軍歌をうたったり、軍歌をやめるとワーと訳もないのに鬨(とき)の声を揚(あ)げたり、
- They would start marching songs without being told to, and if they ceased the marching songs, they would raise devilish shouts without cause.
- けれども私は、とてもいい朝の仕事を、一つ仕終ったと思って、意気揚々として、ファーナムの停車場に引き返した。
- However, it seemed to me that I had done a fairly good morning's work, and I walked back in high spirits to Farnham.
- 檸檬鶏(レンモンカイ)は、鶏の唐揚げに、レモンの絞り汁、砂糖、醤油などで作ったタレをかけた広東料理のひとつ。
- Remonkai is a Cantonese dish prepared by pouring sauce made from lemon juice, sugar and soy sauce etc., on fried chicken.
- 原形はもち米と小麦粉を細長く練り2本を索状によりあわせて油で揚げたもので、現在の油条に似たものと考えられる。
- The original form was two thin long strips of dough made from glutinous rice and flour twisted together deep-fried in oil, which is believed to have been similar to present Sweetened Fried Bread Twists.
- したがって、現在、この一念三千を仏法の極理だとして盛んに宣揚しているのは、天台宗よりも日蓮宗系宗派が主である。
- Consequently, it is the schools of the Nichiren sect rather than the Tendai sect which currently promote ichinen sanzen as the ultimate principle of the Buddhism.
- 髪を掻き揚げやすいように頭部から長細い二本の足が出た形をしているか(頭部はイチョウの葉型が一般的)棒形が普通。
- To make combing easy, the combs generally had two long prongs which reached the scalp much like a rod (or prongs in a clover leaf configuration).
- ここで転調が行なわれ気分の高揚に役立たせているものも多く、更に転調を繰り返して一段と気分を高めている曲もある。
- Here many works use modulation to lift the feeling and some repeat modulation to lift the feeling more and more.
- なお、東京での事例は、丼飯の上に揚げたてのトンカツを置き、その上からドミグラスソースをかけるという様式であった。
- For the Tokyo domi katsudon demi-glace sauce is poured over a freshly deep-fried pork cutlet on rice.
- 中華文化圏では、朝食に、暖かい豆乳に砂糖を加えて飲んだり、これに油条と呼ばれる揚げパンを浸して食べる習慣がある。
- In regard to the Chinese culture, there is a custom of drinking hot soymilk with sugar for breakfast and eating fried bread called Yutiyao soaked in soymilk.
- 1731年(享保16年)華厳宗の鳳潭との論争に対しては、「浄土折衝編」を著して鳳潭に反駁し、宗風を高揚している。
- In 1731, as for his argument with Hotan of the Kegon Sect, he wrote 'Jodo sessho hen' (the negotiations of Jodo (Pure Land) version) to refute Hotan and enhanced the style of a school.
- 釣りで揚がることもあるが、咬みつかれる危険がある上に調理に技能が必要(後述)なため、ハモを狙って釣る人は少ない。
- They are sometimes caught by fishing, but few people who fish aim for conger pike because there is a risk of being bitten and considerable skill is required to cook them (as described later).
- 彼らは他の藩邸に招かれて唐手を披露したり、揚心流や起倒流などの町道場に出向いて、突きや蹴りの使い方を教授していた。
- They, upon invitation, gave a karate demonstration at the residences of other domains, or taught the techniques of striking and kicking arts at training halls of the Yoshin-ryu school or the Kito-ryu school, or on the streets.
- 唐揚げは日本で人気の高い料理の一つであり、弁当のおかずから酒の肴、子供の誕生日会のおかず等、幅広い場で食べられる。
- Karaage is a popular food in Japan, and people eat it on a variety of occasions, for example, as a side dish in a boxed lunch, a side dish to go with alcohol and as a dish at a children's birthday party.
- 西日本旅客鉄道東舞鶴駅より、京都交通の路線バス三浜線もしくは田井・野原線で約15分、「引揚記念公園前バス停」下車。
- From JR Higashi Maizuru Station, take a Mihama Route or Tai Nohara Route bus owned by Kyoto Kotsu, and get off at the 'Hikiage Kinen Koen Mae Bus Stop' (time required: approximately 15 minutes).
- 「(中略)なづけて稲荷鮨、或は篠田鮨といい、ともに狐に因ある名にて、野干(狐の異称)は油揚げを好む者故に名とす。」
- (abbreviation)...it is called inarizushi or shinoda-zushi, both of which are the names relating to a fox, as yakan (another name of fox) is fond of aburaage.
- ヒロウスとはポルトガル語のフィリョース(filhos、小麦粉と卵を混ぜ合わせて油で揚げたお菓子)が語源といわれる。
- The origin of hirousu is said to be filhos (deep-fried sweets mixed with flour and eggs) in Portuguese.
- 例えば、古文家の柳開は「孔子 - 孟子 - 荀子 - 揚雄 - 韓愈」の系譜を提出し、石介はこれに隋の王通を加えた。
- For example, an old text expert, Liu Kai, presented a genealogy of 'Koshi - Moshi - Junshi (Xun Zi) - Yo Yu (Yang Xiong) - Kan Yu (Han Yu),' and Seki Kai added O To of Sui to this.
- 釧路市を含めて北海道各地には戦後、中国、満州からの引揚者が多く移り住んだことと関係があるのではないかとする説もある。
- Some people assert the reason behind its name might be related to the large number of people who, after the war, returned from China and Manchuria and settled in Hokkaido, including Kushiro City.
- いかだ牛蒡厚く切った牛蒡を包丁で叩いて柔らかくした後、薄い味付けで煮て、これをいかだ状にまとめて衣を付けて揚げたもの。
- Ikada-gobo (burdock), the preparation of which is to cut gobo into thick pieces, soften the pieces by flapping them with a cooking knife, simmer it in light seasoning and after forming them into the shape of wooded raft, deep-fry the raft-shape gobo.
- また、「ザンギ」を「唐揚げの意味」とする北海道弁の解説書、サイトなどがあるが、上記の通り、これは厳密には間違いである。
- Although some books or websites on the dialect of Hokkaido state that 'zangi means karaage,' this is not technically correct as explained above.
- 豚カツのように豚肉にパン粉をまぶし、油で揚げる形態もあるが、フライパンに少量の油を垂らして焼くものなど多種多様である。
- Styles of preparing pork cutlets vary considerably: Some are covered in bread crumbs and deep fried like the Japanese style tonkatsu, whereas others are fried in a frying pan with a small amount of oil.
- だが、それに飽き足らず、8年後に比叡山を降りて師の興円とともに北白川に律院(元応寺)を建立し、円頓戒の宣揚につとめた。
- However, he was not satisfied and eight years later left Mt. Hiei to establish Ritsu-in Temple (Geno-ji Temple) in Kitashirakawa with his master Koen, where he worked to enhance his understanding of the Endonkai precept.
- 1階には船揚場、物置、作業場があり、出漁の準備、漁具の手入れ、魚干物の乾場や農産物の置き場などと幅広く活用されている。
- Provided with a non-sea area where a boat is to be placed, a storage room and a working space, the first floor is used for various purposes, such as for maintaining fishing gear, for drying fish and for storing agricultural products.
- だしの中に、細切れにした脂の乗った牛の小腸(ホルモン)を油で揚げた「油かす (食品)」が入っており、独特の風味がする。
- Kasu Udon has a peculiar flavor because its soup broth contains 'Aburakasu,' deep-fried chopped plump small intestine of beef.
- 武道は政府・武道団体幹部によって「国力増強・国威発揚」を狙って次第に政府管理下に組み込まれ始め、そして利用されてゆく。
- Martial arts were thus gradually incorporated under government management for 'enhancement of the national strength and enhancement of the national prestige,' and were put to use.
- 串カツ(くしカツ)は、小ぶりに切った肉や野菜などを串に刺して、小麦粉、溶いた鶏卵、パン粉の順に衣をまぶして揚げた料理。
- Kushikatsu is a skewer dish with bite-sized meats and vegetables on the skewer breaded with flour, eggs and bread crumbs, which is deep-fried.
- しかし、調理時間の短縮やソースがからみやすい等の理由で、粉をまぶして揚げたものについても油淋鶏として紹介される事が多い。
- However, the variation of this dish that is fried after being coated with flour is also often referred to as yurinchi, due to the fact that the original method is time-consuming and the sauce tends to become stuck to the chicken while cooking.
- 揚げ玉もイカフライの天かすを用いたり、いか粉を生地に配合して風味を付けた天かすといか天の破片少々を混合したものを用いる。
- Tenkasu of ika furai is used as agedama and tenkasu flavored with the dough blending squid powder and a bit of broken pieces of fried squid are blended and used as agedama.
- 別の鍋にねぎ、油揚げ、にんじんなどを適宜に切り、あるいは刻み、煮出汁、醤油、砂糖、酒またはみりんで、甘からに下煮をする。
- Cut or shred green onion, abura-age (deep-fried bean curd), carrot and so on and cook them salty-sweet in another skillet with a soup stock, soy sauce, sugar and sake/mirin (sweet cooking rice wine).
- タチウオやサバなどの切り身、牛肉や鶏肉、シイタケや高野豆腐などの材料にゴマをまぶして、食用油でからりと揚げた料理のこと。
- It is a dish made by coating ingredients such as filet of cutlassfish or mackerel, beef, chicken, koyadofu (freeze-dried bean curd) with sesame seeds and deep-frying them crisp enough.
- そして意気揚々と、自転車の上に反り返って、もう唖の従者には、一瞥も与えぬと云うように、昂然としてまた道を行くのであった。
- her head haughtily in the air, not deigning to take any further notice of her silent attendant.
- 海の近くで、ヒツジの世話をしていたヒツジ飼が、とても穏やかで平らかなる海を見て、船で交易をして一旗揚げようと思い立った。
- A SHEPHERD, keeping watch over his sheep near the shore, saw the Sea very calm and smooth, and longed to make a voyage with a view to commerce.
- 南蛮漬け(なんばんづけ)は、唐揚げに「南蛮酢」というネギ・唐辛子(南蛮)の刻みを混ぜた甘酢を掛けた(あるいは漬けた)料理。
- Nanbanzuke is a dish prepared by pouring (or soaking in) 'nanbanzu,' Japanese sweet vinegar mixed with chopped green onion and red pepper (nanban), on karaage.
- 歌舞伎十八番「助六由縁江戸桜」の主人公、助六の愛人の名が揚巻であることから、 油揚げとのり巻きの洒落から名付けられている。
- This name is taken from the hero's name in a Kabuki 'juhachiban' play, 'Sukeroku yukarino Edozakura' (Sukeroku, Flower of Edo), and because the name of Sukeroku's mistress is Agemaki, the sushi of a combination of aburaage (age) and norimaki (maki) was so named as a pun.
- その他の副食など(唐揚げ、フライ、煮物、お新香、そば、うどん、ラーメン、ゼリー、プリン、ケーキ、スイートポテト、ジュース)
- Other side dishes (fried chicken, deep frying, stewed dishes, pickled vegetables, soba noodles, udon noodles, ramen noodles, jellies, puddings, cakes, sweet potatoes, juices)
- 油で揚げている最中にはタネの温度が急上昇するため、衣に閉じ込められた空気や水分(水蒸気)が破裂することがあるので注意が必要。
- The temperature of tane can sharply rise during cooking and care should be taken about bursting caused by the air or steam enclosed between the tane and the batter.
- 「南無観自在菩薩」を繰り返すうちに、「南無観自在、南無観自在」となり、「南無観、南無観」と短くなってゆき気分が高揚してくる。
- While they repeat 'Namukan jizai bosatsu,' it becomes 'Namukanjizai, Namukanjizai' and is shortened to 'Namukan, Namukan,' and they come to feel higher and higher.
- 西日本旅客鉄道東舞鶴駅より、京都交通 (舞鶴)の路線バス三浜線もしくは田井・野原線で約15分、「引揚記念公園前バス停」下車。
- From Higashi Maizuru Station (West Japan Railway), take the bus of Mihama Route or Tai Nohara Route (Kyoto Kotsu Maizuru) and get off at the Hikiage Kinen Koen Mae bus stop (time required: approximately 15 minutes).
- 揚貨装置のブームの起伏の作業が行なわれている場合において、当該ブームが倒れることにより労働者に危険を及ぼすおそれのあるところ
- Places where the work raising or lowering the boom of cargo lifting appliance is carried out, and where is liable to cause dangers to workers due to a fallen boom.
- ただし納豆天ぷらの場合、油で揚げることによって匂いがあらかた飛び、さらに天ぷらの衣で匂いが抑えられるのでむしろ食べやすくなる。
- However, in the case of natto tempura, a considerable proportion of the odor disappears by being deed fried and by the coating of batter, so it becomes easier to eat.
- 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.
- 舞鶴クレインブリッジは戦後、引き揚げの拠点となった舞鶴平湾にかかる白い斜張橋で、全長735m、水面からの高さ約95mにもなる。
- Maizuru Crane Bridge, measuring 735 meters in length and about 95 meters in height measured from the level of the water, is a white cable-stayed bridge over Maizuru Taira Bay, a repatriation base after the Second World War.
- たっぷりのお湯で茹で上げたあつあつの釜揚げうどんをしょうゆやあご(飛魚)だしのたれで食べる「地獄炊き」が代表的な食べ方である。
- The typical cooking way of Goto Udon is 'Jigoku-daki,' in which plain hot noodles boiled in plenty of hot water are served with soy sauce or dipping broth made of flying fish.
- 厚揚げ、干し椎茸、にんじん、こんにゃく、たけのこ、結んだコンブ、サトイモ、ダイコンなどを煮ても壊れない程度でサイコロ状に切る。
- Ingredients such as atsuage (thick fried tofu), dried shiitake mushrooms, carrots, konjac, bamboo shoots, knotted konbu kelp, Japanese taro and daikon (Japanese giant radish) are cut into small cubes yet large enough not to become mushy when simmered.
- 油揚げを使った料理は信太・信田(発音は共にしのだ)と関西地方などで呼ばれるが、これは「葛の葉」という伝説にちなんだものである。
- Any dish that uses aburaage as an ingredient is called 'shinoda' in the Kansai region, referring to the legend of a fox that lived in the Shinoda Forest according to the folk story, 'Kuzunoha.'
- 東坡肉では肉を煮る他に揚げる・蒸す作業を加えることが多いが、角煮ではどちらか片方あるいは双方の作業を省いて仕上げることが多い。
- Though meat in Dong Po Rou is often fried and steamed after stewing, that in Kakuni is often finished omitting frying or steaming, or both.
- 唐揚げの下味付けの際に、醤油やショウガ、ニンニクなどで濃厚な味付けを施したものであるが、釧路の有名店は味がほとんど付いていない。
- With this karaage the ingredients are thickly pre-seasoned with soy sauce, ginger and garlic, however, the version served at famous restaurants in Kushiro is barely seasoned at all.
- また、三原市の老舗においては、のしイカを揚げた「イカフライ」を「のしイカ」と呼称し、「生イカ」と区別する場合も多々見受けられる。
- Also in the well-established shops in Mihara City, 'ika furai' which fries noshiika (flattened dried cuttlefish) is often called 'noshiika' to distinguish it from 'nama ika.'
- この揚州までの帰上の間、鑑真は南方の気候や激しい疲労などにより、両眼を失明してしまう(完全に失明していなかったとする説もある)。
- During that return journey to Yangzhou, the climate in the southern region and exhaustion deprived Ganjin of his sight (one theory says that he didn't totally lose his sight).
- 甘くあるいは甘辛く煮付けた油揚げを袋状に開き、寿司飯(酢飯)をそのまま、あるいはニンジンやシイタケなどの具材を混ぜ込んで詰める。
- It is made of sweet or salty-sweet boiled aburaage, which is opened into the shape of a bag and stuffed with sushi rice (vinegared rice) or sushi rice mixed with ingredients like carrots and mushrooms.
- 豚カツを乗せるものの他、応用としてチキンカツ、牛カツ(ビフカツ)、エビや魚などのフライ、コロッケ、唐揚げなどを乗せたものもある。
- In addition to those with pork cutlet placed on top, other variations include those with chicken cutlet, beef cutlet, fried shrimp and fish, croquette, and karaage (deep-fried chicken, potatoes, etc) placed on top.
- 水気をしぼった豆腐に、すったヤマノイモ、ニンジン、ゴボウ、シイタケ、コンブ、ギンナンなどを混ぜ合わせて丸く成型し、油で揚げたもの。
- After squeezing out excess moisture from tofu, it is mixed with grated Japanese yam, carrots, burdock roots, shiitake mushrooms, kelp, and ginkgo nuts, shaped roundly, and deep-fried.
- 「本醸造」の条件は、大豆、麦、米等の穀物を蒸煮し、麹菌を用いて作成した麹に、塩水または生揚げを混合して発酵・熟成させたものを指す。
- The condition of 'honjozo' includes that rice malt which was created using Aspergillus oryzae after steaming crops including soybeans, wheat and rice, is mixed with salt water or kiage (raw soy sauce) for ferment and maturation.
- モチモチした食感をもつ生麩(なまふ)と、サクサクカリカリした食感の焼き麩(やきふ)、中華料理などで使われる揚げ麩(あげふ)がある。
- Fu are available in various forms including the chewy nama-fu (fresh gluten cakes), the crisp yaki-fu (toasted gluten cakes) and age-fu (deep-fat fried gluten cakes) used in Chinese cooking.
- 芸者が来たら座敷中急に陽気になって、一同が鬨(とき)の声を揚(あ)げて歓迎(かんげい)したのかと思うくらい、騒々(そうぞう)しい。
- The sight of the geishas set the room immediately in a buzz and it became noisy as they all raised howls of welcome.
- このため、全国展開している大手のコンビニエンスストアでも、北海道内の店舗では、鶏肉のから揚げ商品にザンギの名称を用いて販売している。
- Due to this, even national chain supermarkets in Hokkaido are selling fried chicken under the name of zangi.
- 徳島県では、ミカン、甘く煮たインゲンマメ、ヨーグルト、丸く揚げた「天麩羅」、フィッシュカツなどの独特の具を用いたものも供されている。
- In Tokushima Prefecture, okonomiyaki with unique ingredients is served, such as mandarin orange, sweetly simmered kidney bean, yogurt, roundly fried 'tenpura' (deep-fried fish and vegetables in a light batter), deep-fried breaded cutlet of fish.
- インスタントうどん、あるいは安価な立ち食いでは、コストなどの関係から、揚げ玉を寄せ集めて成形し、固めただけのものを用いることが多い。
- In instant Udon noodles or Udon noodles served in cheap stand-up-eating shops, simple Tempura-like food is often used to save costs and for other reasons, which is merely molded and hardened Tenkasu (crunchy bits of deep-fried dough produced as a byproduct of cooking tempura) gathered from the surface of the oil.
- 全国的には、巻き寿司の干瓢巻き(木津巻き)、寿司の具、ちらし寿司の具、煮物の昆布巻きや揚げ巾着の結束に用いるのが一般的な用途である。
- Nationally, common uses of Kanpyo are Kanpyo-maki (Kizu maki), ingredients in sushi, chirashi-zushi, binding string in boiled foods like kobu-maki (kelp roll) and age-kinchaku (a pouch of fried soybean curd).
- アイスクリームをカステラなど空気を多く含む素材で包み素早く揚げると、空気により内部への熱伝導が妨げられるためアイスクリームは溶けない。
- When ice cream is wrapped with castella sponge cake or other food absorbing a lot of air is quickly deep-fried, the ice cream does not melt because the air prevents the heat from transferring to the inside.
- 北海道民の中には、唐揚げ=鶏肉のザンギであると認識している人もおり、北海道の居酒屋のメニューにはザンギが含まれているのが一般的である。
- Some people in Hokkaido identify karaage with chicken as zangi, and zangi is normally included in the menu at most izakaya in Hokkaido.
- 材料に染み込んだ醤油の色が、揚げることで紅葉のような色合いになるために、紅葉の名所である竜田川に紅葉が流れる姿が連想されるからである。
- As the ingredients soaked in soy-sauce are fried, their color becomes the tone of red leaves, which reminds people of red leaves floating on the Tatsuta-gawa River, a spot where red leaves are often viewed.
- 事業者は、揚貨装置の玉掛けに用いる鎖の安全係数については、次の各号に掲げる鎖の区分に応じ、当該各号に掲げる値以上としなければならない。
- The employer shall ensure the safety coefficient of a chain used for slinging of cargo lifting appliance, values equivalent or more those listed in the following each item corresponding to categories listed in the said each item.
- 真如三昧耶流(しんにょさんまやりゅう)は、真言宗醍醐派総本山醍醐寺により顕揚された真言宗の一流派であり、また、真如苑独自の法流でもある。
- Shinnyo sanmayaryu is one of the religious schools of the Shingon sect, which was made famous by Daigo-ji Temple, Sohonzan (the head temple of a Buddhist sect) of the Daigo school of the Shingon sect, but it's also the system of teachings of the Buddhist Shinnyoen himself.
- 但陸軍省ニテ兵隊弾薬差置即今難引揚場所ハ追々領収ノ運ニモ可至候得共、本文反別等ノ儀ハ将来着手ノ目途ニモ相係候ニ付右等ノ場所モ無洩取調可。
- Although the areas where soldiers and ammunition are retained by the Department of War; that is, areas where their withdrawal is difficult at the moment, may eventually be confiscated, survey those areas thoroughly as well, because marking off fields in units of tan herein may affect the prospect of commencement in the future.
- 一時薬師寺 (下野市)に住したこともあるが、鑑真の死によりその委嘱によって唐招提寺に戻ってそこに住し、伽藍の造営と律宗の高揚に尽力した。
- He had once lived in Yakushiji (in present Shimotsuke City), and after the death of Ganjin, he returned to Toshodaiji Temple and lived there at the request of Ganjin, and worked for constructing the temple cathedral and exalting Ritsu sect.
- 尚、発電に関してはその後、喜撰山ダムが1970年(昭和45年)に完成し喜撰山発電所と揚水発電(認可出力466,000kW)を行っている。
- This power plant and Kisenyama Power Station at Kisenyama Dam which was completed in 1970 generate power by pumped-storage hydroelectricity (permitted output: 466,000 kW).
- 「天保(1830年~1844年)末年、江戸にて油揚げ豆腐の一方をさきて袋形にし、キノコかんぴょうを刻み交へたる飯を納て鮨として売巡る。」
- In the late Tenpo era (1830 - 1844), a kind of sushi was peddled in Edo (old Tokyo), aburaage opened from one side into the shape of a bag, and stuffed with rice mixed with minced mushrooms and kanpyo.
- 寿司以外には、ケーキなどのデザート、フルーツ、唐揚げ、天ぷら、刺身、フライ、そば、茶碗蒸し、ビール、酒、飲茶などが回っていることがある。
- Besides sushi, there are usually other food and drinks such as desserts like cakes, fruit, fried chicken, tenpura (Japanese deep-fried food), sashimi (fresh slices of raw fish), deep-fried food, soba (buckwheat) noodles, Chawan Mushi (steamed egg custard dish), beer, rice wine, Yum cha, etc. on the traveling conveyer belt.
- 生魚を直接加工するため、現代では静岡県、鹿児島県、三重県、高知県、和歌山県、千葉県などカツオやマグロの水揚げが多い漁港周辺で生産される。
- It is now produced near big landing ports of bonito or tuna located in Shizuoka Prefecture, Kagoshima Prefecture, Mie Prefecture, Kochi Prefecture, Wakayama Prefecture and Chiba Prefecture because raw fish is directly processed there.
- 初期のキリスト教徒の受難と彼らがこうむった残虐な拷問[10]にたいして勝利に導いた異常な精神的高揚は、簡単には消えない痕跡を残しました。
- The sufferings of the early Christians, and the extraordinary exaltation of mind which enabled them to triumph over the diabolical tortures to which they were subjected, 10 must have left traces not easily effaced.
- 哀れなレディーは、自らの歌唱に優雅を添えると信ずる流行遅れの独特の抑揚、発音を駆使し、張りのないあえぐような声で『キラーニー』を歌った。
- The poor lady sang Killarney in a bodiless gasping voice, with all the old-fashioned mannerisms of intonation and pronunciation which she believed lent elegance to her singing.
- また、北海道の訓子府町には新潟のとやや異なり、ご飯の上に海苔を敷いて揚げたてのカツを乗せ、それにタレをかけるタイプのカツ丼が存在している。
- Kunneppu-cho, Hokkaido has such a type of katsudon; a little bit unlike the tare katsudon in Niigata, the sauce is poured over the freshly deep-fried pork cutlet placed on top of the dried laver spread over the rice.
- 外国積出漁獲物等以外の漁獲物等の本邦への陸揚げであつて、わが国漁業の正常な秩序の維持に支障を生ずることとならないものとして政令で定めるもの
- Landing of catches other than foreign shipped catches but provided by Cabinet Order as there is no risk of posing problem for preservation of normal order of Japanese fishery.
- 二五〇メートルを超える水深にある物体を回収するための装置であって、五メガニュートンを超える揚荷能力を有し、かつ、次のいずれかに該当するもの
- Equipment which is used to recover objects at depths exceeding 250 meters having a cargo unloading capability exceeding 5 mega newtons and which fall under any of the following
- 現代の稲荷寿司は煮付けた油揚げを袋状に開き、中に酢飯のみを詰める場合と、酢飯にニンジンやシイタケ、ゴマなどを混ぜ込んで詰める場合とがある。
- Present-day Inari-zushi is made by stuffing abura-age opened in the form of pouch with only vinegared rice or with vinegared rice mixed with carrots, Shiitake Mushroom, sesame seeds.
- 洋服地で着物や帯を作ったり、洋服と重ね着したり、足下にパンプスやブーツを履いたり、帯揚げにレースを使うなど新鮮な着こなしが楽しまれている。
- Now, people enjoy variations wearing Wafuku by wearing Kimono and Obi made of fabrics for Western clothing, by wearing Kimono on top of Western clothing, by coordinating Kimono with western-style footgear like pumps or boots, or by using lace as the obi support.
- Laverを茹でてペースト状にしたものがenLaverbreadと呼ばれる物で、そのままパンに塗ったり、油で揚げるなどして食べられている。
- The food product 'en Laverbread,' which is a paste made by boiling laver, is eaten by spreading it over the bread as it is or frying it in oil.
- 彼はよくよく詮議した揚句、それは全然夢であったと胸の中で定めるたんびに、心は、強い弾機(ばね)が放たれたように、再び元の位置に飛び返って、
- Every time he resolved within himself, after mature inquiry, that it was all a dream, his mind flew back again, like a strong spring released, to its first position,
- カップ入りや袋入りのインスタントうどんは、油で揚げたり、フリーズドライや茹でてから熱風乾燥した製品など、熱湯ですぐに戻る工夫が施されている。
- Aiming at immediate restoration in hot water, instant Udon noodles contained in a cup or a bag are made by introducing several techniques such as deep-frying in oil, freeze-drying or heated-air drying after boiling.
- 格式を重んじる書院の茶から、俗世間を超越した精神的昂揚を重んじる侘茶が流行して行き、草庵の風情を意匠に取り入れた茶の為の空間が確立されていく。
- From the Shoin tea ceremony that was particular about formalities, the wabicha (the subdued-style tea ceremony) which emphasized the raising of a spirit standing aloof from the world had become popular and the space for tea ceremony including a tea hut into design had been established.
- 外国から積み出された漁獲物等(政令で定める書類を添附してあるものに限る。以下「外国積出漁獲物等」という。)の本邦への陸揚げ又は他の船舶への転載
- Landing to Japanese ports or transshipment to other vessels of catches, shipped from foreign states, limited to those with attached document as provided by Cabinet Order. Hereinafter referred to as 'foreign shipped catches.'
- 公案の答えは常識的な思考の届かないところにあり、自己を消し去ることで矛盾を解消したり、矛盾を止揚して高次の段階で統一したものである場合が多い。
- The answer of koan is often far from the thinking based on common-sense and tends to dissolve contradiction by erasing one's consciousness and to sublate and integrate it in a higher stage.
- なお、2005年(平成17年)は海外引揚60周年に当たる年であり、当地では海外引揚第1船の入港した11月7日とその周辺に記念行事が開催された。
- In 2005, the sixtieth anniversary of the repatriation, several memorial events were held on and around November 7, which was the date the first repatriation ship arrived at the port.
- 舞鶴港とれとれセンター(まいづるこうとれとれセンター)は、京都府舞鶴市にある舞鶴港で水揚げされた魚介類や、丹後地方の名産品を販売する観光施設。
- Located in Maizuru City in Kyoto Prefecture, Maizuru Port Toretore Center is a tourist facility that sells fish and seafood from Maizuru Port and local products from the Tango area.
- なお、天丼は三定(創業天保8年:東京都台東区浅草)が嚆矢(現在は海老・白身・掻き揚げの天婦羅を丼飯の上に載せ丼汁をかけた天丼)と言われている。
- It is said that Tendon was first served at a restaurant called Sansada (Asakusa, Taito Ward, Tokyo; founded in 1838), where a bowl of rice was topped with deep-fried diced shrimp, whitefish and vegetables with sauce poured over it.
- 竿の先に回転球や籠玉、その下に矢車を付け、五色もしくは鯉などを描いた吹流しを一番上に、以下真鯉、緋鯉、等を大きさの順に並べて揚げるのが一般的。
- It is common to have a rotating sphere and kagodama (round ornament), to put a windmill below that with a streamer having five colors or a carp design on the top, and to hoist magoi, higoi and others in the order of size.
- われらがあなたの勝利を喜びうたい、われらの神のみ名によって旗を揚げるように。主があなたの求めをすべて遂げさせられるように。 (詩篇 20:5)
- We will triumph in your salvation. In the name of our God, we will set up our banners. May Yahweh grant all your requests. (Psalms 20:5)
- 焼津港が鰹の水揚げ量において国内隋一であることから、鰹のアラが比較的簡単に手に入るため、おでんの具材としても使われるようになったと見られている。
- Because the Yaizu Port is number one in the number of catches of bonito, ara (internal organs of fish) of bonito is relatively easily available, which is considered to be the reason why it came to be used as an Oden ingredient.
- 『守貞謾稿』によると、「油揚げの一方を裂いて袋状にし、木茸、カンピョウなどを刻みいれた酢飯をつめたすしを、天保の末年から(江戸市中に)売り巡る。
- 'Morisada Manko' (a kind of encyclopedia of folkways and other affairs in the Edo period written by Morisada KITAGAWA) had descriptions that 'sushi made through processes of making a pouch by cutting one side of abura-age, and putting vinegared rice mixed with chopped Juda's ear, gourd strips and so on in the pouch had been sold (in the city of Edo) since the last year of Tenpo era.
- 油揚げのように、切り分けたり、加工して使うことはあまりせず、そのままの大きさで暖めてショウガ醤油で食べたり、おでんの具材にしたりすることが多い。
- In Japan an atsuage is not usually cut into pieces or cooked as an abura-age (deep-fried bean curd) is, but are simply warmed in the original size and served with grated ginger and soy sauce, or used as an ingredient of oden (a Japanese dish containing all kinds of ingredients cooked in a special broth of soy sauce, sugar, sake, etc.).
- 1988年(昭和63年)、多くの関係者の努力により、引揚に関わる一連の資料を展示する日本唯一の施設として設立されたのが、この舞鶴引揚記念館である。
- Many concerned people helped to establish the Maizuru Repatriation Memorial Museum in 1988 as Japan's only facility for the exhibition of materials concerning the repatriation.
- ホワイトソース(ベシャメルソース)や茹でたジャガイモを潰したものを俵型や小判型に丸め、小麦粉、鶏卵、パン粉を衣としてつけ、ラードや油で揚げたもの。
- To cook korokke, cream sauce (sauce béchamel) or boiled and mashed potatoes are shaped into flat and oval patties, coated with flour, egg and panko (bread crumbs) and deep fried in hot lard or cooking oil.
- その一方で、1941年(昭和16年)に宗制を改定し、従来神祇不拝を旨としていた宗風を放棄し、「王法為本ノ宗風ヲ顕揚ス是レ立教開宗ノ本源ナリ」と宣言。
- In 1941, he revised the religious system of his community by deserting its conventional custom to deny worship to the Kami or God, and proclaimed, 'one of the principles of founding this religious school is to let the public know our religious style to respect secular laws as standard.'
- 狸でも赤シャツでも人物から云うと、おれよりも下等だが、弁舌はなかなか達者だから、まずい事を喋舌(しゃべ)って揚足(あげあし)を取られちゃ面白くない。
- Badger and Red Shirt are below my standing in their personality, but they were skilled in speech-making, and it would not do to have them see my awkwardness.
- 墓は酬恩庵にあり、「慈揚塔」と呼ばれるが、宮内庁が御廟所として管理している陵墓である宮内庁では落胤説にもとづいて「後小松天皇皇子宗純王墓」としている。
- His grave is at Shuuonan and is called Jiyoutou, but is managed by the Imperial Household Agency as an imperial tomb, calling it the grave of prince Soujun, son of Emperor Gokomatsu, based on the stories about his lineage.
- すなはちこれ諸仏称揚の願と名づく、また諸仏称名の願と名づく、また諸仏咨嗟の願と名づく、また往相回向の願と名づくべし、また選択称名の願と名づくべきなり。
- It is understood as 'the Vow for the name all Buddhas extol,' ' all Buddhas Vow to say the Name,' and ' all Buddhas have Vowed to praise the Name,' 'the Vow to instruct virtue for our journey' and 'the Vow for which reciting the Name is chosen.'
- 脂分の多いマヨネーズを元としていながら酸味や辛味のきいたさまざまな材料を盛り込んでいるため、フライなどの揚げ物をさっぱりと食べられることで人気がある。
- Although it is made with greasy mayonnaise, it contains various kinds of sour or pungent ingredients and this makes it popular as those deep fried dishes are eaten refreshingly with it.
- 「天ぷら」とは当初、海外から九州・沖縄県方面に入ってきた油料理の総称であったとされ、後には薩摩揚げ等の、以前より日本にあった油料理も含めた名称となった。
- It is thought that the term 'tempura' was initially a general description of oil-cooked dishes introduced from overseas to Kyushu region and Okinawa Prefecture and became widely used to refer to any sort of food prepared using hot oil, including some already existing Japanese foods such as satsuma age (a fried fish cake which is made without batter.)
- しかし豚カツは、消化に時間がかかる繊維質な豚肉を、これまた消化に時間のかかる油で揚げた料理のため、試合や受験の直前に食べる料理としてはあまり適していない。
- However, as tonkatsu is made of fibrous pork which takes time to be digested, and is then deep fried making it even harder to digest, it is not very suitable for eating just before sporting events or examinations.
- 片栗粉と小麦粉の衣の大きな差として、揚げたあとの油切れ、衣の食感、また片栗粉の場合、熱いだし汁をかけ少し時間を置くとつゆに適度なとろみが出る等違いがある。
- There is a big difference between a starch coating and a flour coating; they differ in oil absorbency after deep frying and texture; pouring hot dashi-based sauce on the starch coating one and leaving it for a while make the sauce become moderately thick.
- 食卓にコンロ(または電磁調理器)と天ぷら鍋を置き、次々と衣を着けた天ぷらを揚げ、何人かで取り囲んで鍋料理のように食べる、オイルフォンデュのような形式もある。
- There is cooking similar to oil fondue style in which a group of people set a deep fryer on a portable stove (or an electromagnetic cooker) on a dining table and deep-fry battered ingredients in heated cooking oil, just like a Nabe-ryori (hot pot.)
- こうした事を防ぐ為、高温の油と低温の油を用意し、最初は高温の油で数秒、そして低温の油でおよそ10分位を目安に揚げると、衣はパリッとした食感で中まで火が通る。
- To prevent this from happening, prepare two pans with lard at high and low temperatures, fry the meat first in the high temperature pan for several seconds, and then fry it in the lower temperature pan for about 10 minutes, by doing so it will be thoroughly cooked and will also retain its crispy texture.
- 普茶料理は、中国料理の調理法が日本風にアレンジされながらも伝来し、けんちん汁、のっぺい汁、葛粉を利用した煮物や炒め物、揚げ煮といった料理や調理法が普及した。
- Fucha ryori cuisine was imported from China, although the cooking techniques of Chinese cuisine was Japanized, and food such as Kenchin-jiru soup, Noppei-jiru soup and simmered, sauted or fried food using powdered arrowroot became prevalent.
- 曹洞宗の祖師である道元は、「只管打坐」の坐禅を成仏の実践法として宣揚しながらも、その理論的裏づけは、あくまでも法華経の教えの中に探し求めていこうとし続けた。
- Dogen, a founder of the Soto sect, insisted on mediation of '只管打坐' as a way to implement enlightenment but continuously tried to find theoretical evidence in the Hokke-kyo sutra.
- 立ち食いそば・うどん店では安価に供するため、東海以東・以北ではかき揚げ、関西以西では小さな海老(体長5cm未満)と大きな衣の天ぷらを用いるのが一般的である。
- At stand-up-eating soba/udon noodle shops, it is a common practice to serve kakiage east and north of the Tokai region while tenpura made from small shrimp (less than five centimeters long) with a thick batter is used west of the Kansai area, to keep the cost down.
- 熱い感情と精神を持つ人々は全体としての自然によってもたらされる高揚感に共感しやすく、それで、論理的なものより倫理的なものに満足し、綜合的な面に傾きがちです。
- Men of warm feelings and minds open to the elevating impressions produced by Nature as a whole, whose satisfaction, therefore, is rather ethical than logical, lean to the synthetic side,
- 江戸時代には、待合茶屋にあがった客が、茶屋を通して芸妓に指名を掛け(これを「何某を呼ぶ」または「何某を知らせる」という)、揚屋で実際に遊ぶことが一般であった。
- In the Edo Period, it was common for a customer who came to a machiai jaya to request a specific geisha through that chaya (restaurant) (which is referred to as 'to call so-and-so in' or 'to let so-and-so know') to be entertained at ageya (brothel).
- なお、2005年(平成17年)は海外引揚60周年に当たる年であり、当地では海外引揚第1船の入港した11月7日とその周辺に記念行事が開催されることになっている。
- Because 2005 is the 60th anniversary of the repatriation, several memorial events are planned to be held on and around November 7, which was the date the first repatriation ship arrived in the port.
- 地熱で温められた地下水が自然に湧出するものと、ボーリングによって人工的に湧出あるいは揚湯されるもの(たとえ造成温泉でも)どちらも、温泉法に合致すれば温泉である。
- Water which is heated by geothermal heat is defined as hot spring so long as it satisfies the requirement of the Hot Spring Law, regardless of whether it gushes out naturally or it was pumped out artificially by boring machines (even if it is a man-made hot spring).
- 一番の射手がまずウマをすすめて立ち出、祝詞を奏し、おわって中啓を出し、扇捌きをなし、そのままウマを馳せ出し、中啓を前方にたかく投げ揚げ、取りかけて一の的を射る。
- After the first archer advances his horse, he says a Shinto ritual prayer and then takes out a chukei (a sort of fan) to perform 'ogihaki (motions with the chukei)', the archer starts his gallop and throws the chukei high and forward and hits the first target, then trying to catch the chukei.
- 関東地方における串カツとは、豚肉を3~4cm角に切ったものと、タマネギもしくはネギを切ったものを交互に串に刺し、豚カツの要領でパン粉をまぶして揚げたものである。
- In the Kanto region, kushikatsu refers to a skewer of pork sliced in three to four centimeters cubes and onions or green onions arranged alternately one by one, breaded and deep fried like a pork cutlet.
- カツレツ、コロッケ、エビフライに代表されるフライと呼ばれる揚げ物料理やカレーライス、ハンバーグ、グラタン、ハヤシライス、ナポリタンなどが代表的なメニューである。
- Fried dishes called 'furai' such as fried meat, croquettes, fried prawns, and dishes such as curry and rice, hamburger, gratin, hashed rice and spaghetti Neapolitan are representative of Yoshoku.
- 揚州で元照に三論の教学を、文サイ(サイは王へんに祭)に密教と大元帥法(怨敵・逆臣の調伏、国家安泰を祈る真言密教の法)を学び、翌839年(承和6年)日本に帰国した。
- He studied the three treatises under Wenji in Yangzhou, esoteric Buddhism and Daigen Suiho (esoteric Buddhist rituals to pray for the defeat enemies and traitors as well as the security of the nation) under Bunsai before returning to Japan in the year 839.
- これにより、稲荷神の神使である狐の好物が油揚げであるという言い伝えからその名がつき、最も安い寿司として天保の末期には江戸や名古屋で食べられていたと考えられている。
- It is thought that in this way, it took its name from the traditional belief that the fox who was the messenger of Inari-shin favored aburaage, and it was eaten as the cheapest sushi in Edo and Nagoya in the late Tenpo Era.
- 中華料理でも類似の豆腐を油で揚げた「炸豆腐」(ジャードウフ、ピンイン)、「豆腐泡」(ドウフパオ、)、「豆卜」(ドウブー、)などと呼ぶものを食材として利用している。
- Chinese dishes also use similar deep-fried tofu, including dzha dou fu, doufu pao, and dou bu.
- 近年ではカラッと揚がるように、発泡性の炭酸水素ナトリウムやベーキングパウダーなどが加えられた「天ぷら粉」が市販されており、一般家庭で天ぷらを作る際に利用されている。
- To cook crisp tempura, tempura-ko (flour for tempura) which is formulated with the effervescent additives such as sodium hydrogen carbonate and baking powder is available in supermarkets in recent years, and is used for home-made tempura.
- 大手カレーチェーンストアの「壱番屋」などでは、豚カツ、ビーフカツ、唐揚げ、コロッケ、チーズ、野菜などの各種の具を客が自由にトッピングできるシステムが人気を得ている。
- Ichibanya,' a major curry chain store, has a popular system in which customers can freely choose toppings such as pork cutlet, beef cutlet, fried chicken, croquette, cheese, and vegetables.
- 戦争中は、詩吟は国威高揚に資するものとして奨励されていたが、戦後は、古今の名詩を味わい、美しい日本語をもって表現するという芸術的な側面が前面に出されるようになった。
- During the war shigin was encouraged because of enhancing national prestige, but after the war they came to appreciate the good poetry of all time and emphasize the artistic aspects pursuing the expression by beautiful Japanese.
- また、沖縄には「バター焼き」と称する料理があるが、これは日本本土で一般的なムニエルのような切身のバターソテーではなく、マーガリンで風味を付けた魚の丸揚げのことである。
- In Okinawa there is a dish called 'Bata yaki' (sautéed with butter) that is a fish deep-fried whole in margarine for flavor, it is not, however, a fillet sautéed with butter, similar to meuniere, which is common in mainland Japan.
- 事業者は、エンドレスでないワイヤロープ又は鎖については、その両端にフック、シャックル、リング又はアイを備えているものでなければ、揚貨装置の玉掛けに使用してはならない。
- The employer shall, as regards the non-endless type of wire ropes or chains, not use unless they are fitted with hooks, shackles, rings or eyes on both their ends for slinging of cargo lifting appliance.
- 彼がさほど重要ではない事柄を意気揚々とまくし立てているときの軽薄さと真剣さの入り交ざった口調から何度となく目にせざるを得なかったものは、何かに怯えているような恐怖感、
- I could not help, however, repeatedly observing, through the mingled tone of levity and solemnity with which he rapidly descanted upon matters of little importance, a certain air of trepidation
- ただし上方(かみがた)では茶屋と揚屋がひとつになっていて置屋が直接に指名を受ける場合が多く、江戸でも料亭や船宿が直接置屋に指名をかけ、場所を移動せずに遊ぶこともあった。
- In Kyoto Prefecture and its vicinity, however, chaya also functioned as a brothel and a request for specific geisha was often times directly made to the concerned okiya or whereby customers could be entertained without moving to a brothel.
- 舞鶴引揚記念館(まいづるひきあげきねんかん、英語:Maizuru Repartriation Memorial Museum)は、京都府舞鶴市にある歴史伝承施設である。
- The Maizuru Repatriation Memorial Museum is a facility for preservation of historical artifacts and tradition in Maizuru City, Kyoto Prefecture
- 太平洋戦争(大東亜戦争)が終結した当時、海外に残された日本人は660万人以上といわれ、その引揚げのために舞鶴港の他9港が指定され、引揚援護局を設置して業務を開始された。
- At the end of the Pacific War the number of Japanese expatriates stranded overseas was estimated to be more than 6.6 million, and Maizuru port and another nine ports were designated repatriation ports and the Repatriation Support Bureau was set up to help them return to Japan.
- ガス溶接作業主任者免許、林業架線作業主任者免許、発破技士免許又は揚貨装置運転士免許に係る法第七十二条第二項第二号の厚生労働省令で定める者は、満十八歳に満たない者とする。
- The person prescribed by the Ordinance of the Ministry of Health, Labour and Welfare set forth in item (ii) of paragraph (2) of Article 72 of the Act pertaining to the licenses for the operations chief of gas welding, operations chief of forestry cableway, blasting expert or cargo lifting appliance operator shall be under 18 years of age.
- 「ザンギ」という名称は上記の鳥松の主人によれば、中国語で鳥の唐揚げを意味する言葉をザーギー(炸鶏)と認識していて、その間に「運がつくように」ウンを入れた、という事である。
- As for the name of 'zangi,' the master of Torimatsu said that he thought the Chinese word for fried chicken was zagi (deep-fried chicken in Chinese) and created the name of 'zangi' by inserting the word of 運 (n) (luck) between za and gi in the hope that it would 'bring good luck.'
- 蔵屋敷は下屋敷の一つで、敷地内には、複数の蔵と屋敷があり、海岸や河口に造られ、国元で造られた品を江戸へ荷揚げし、払い下げるか売り下げて、市場に送り出す施設として使われた。
- Kura Yashiki, a kind of Shimo Yashiki, had several warehouses and residences in the compound which was built on the coast or at the mouth of a river, and these were facilities for the distribution of the products of the daimyo's home domain to transport them to Edo, and to put them into the market for disposal.
- 料理例は、鶏肉に小麦粉や片栗粉などを薄くまぶして油で揚げたもの、ワカサギやカレイ、タカサゴ(グルクン)などの白身魚、テナガエビやサクラエビなど小型のエビを利用した物がある。
- Examples of food prepared this way include fried chicken with a thin coating of batter made from flour or katakuriko (potato starch), fried fish using white meat fish, such as lake smelt, righteye flounder and double-lined fusiliers (gurukun), and fried shrimp using smaller prawns such as tenagaebi (oriental river prawn) and sakuraebi (a small pink shrimp).
- また現在そのままの名称で伝わっている例も多くあり、良移心頭流、関口新心流、堤宝山流、竹内流、竹内御家流、竹内判官流、神道揚心流、双水執流などの流派が諸外国で伝承されている。
- And there also exist many jujutsu schools that are handed down in foreign countries with their original names unchanged, such as Ryoi Shinto-ryu, Sekiguchi Shin Shin-ryu, Tsutsumi Hozan-ryu, Takeuchi-ryu, Takeuchi Oie-ryu, Takeuchi Hangan-ryu, Shinto Yoshin-ryu and Sosuishi-ryu.
- 特に焼き魚・玉子焼き・蒲鉾(以上の3つを総称して幕の内弁当三種の神器とも)・揚げ物・漬物・煮物は大半の幕の内弁当に入れられており、幕の内弁当の代表的なおかずであるといえる。
- In particular, broiled fish, a Japanese style omelet, kamaboko or fish sausage (the above together are sometimes called the three sacred imperial treasures of Makunouchi-bento), deep-fried food, Japanese pickles and boiled and seasoned food can be seen in many Makunouchi-bento as they are the typical accompanying dishes of Makunouchi-bento.
- 外国漁船以外の船舶の船長は、本邦の水域以外の水域において外国漁船から当該船舶に積み込んだ漁獲物等を、本邦の港において、陸揚げし、又は当該船舶から他の船舶に転載してはならない。
- Captain of a vessel other than foreign fishing vessels shall not land or transship the catches. which are shipped outside of waters of Japan from the foreign vessels to said vessel in the Japanese ports.
- 別表第一の一六の項の中欄に掲げる貨物(外国向け仮陸揚げ貨物を除く。)を同表下欄に掲げる地域を仕向地として輸出しようとする場合であつて、次に掲げるいずれの場合にも該当しないとき。
- Where a person intends to export goods listed in the middle column of row 16 of appended table 1 (excluding Temporarily Landed Goods to Foreign Countries) to the region listed in the lower [right] column of the same table, except for the following cases:
- 戦前まで東京都台東区下谷元黒門町(現在の上野池之端)にあった老舗料理屋「揚出し」は、朝早くから揚げ出し豆腐を供し、風呂にも入れるということで吉原(東京都)帰りの客に有名だった。
- The long-established restaurant called 'Agedashi' located in Motokuromon-cho, Shitaya, Taito Ward, Tokyo (present-day Ueno Ikenohata) before the war, was very popular among Yoshiwara customers (Yoshiwara: a red-light district in Edo, present-day Tokyo) because Agedashi dofu was served early in the morning, and bathing was available for all guests.
- 浙江省の杭州市は、「腐皮」の産地として知られており、名物料理のひとつに、湯葉を素揚げにした「脆炸響鈴」(ツイジャーシアンリン cuìzháxiǎnglíng)という料理がある。
- Hangzhou City, Zhejiang Province, is well known as the production center of 'fupi' yuba, with one of the signature dishes of the region being 'tsuijartialing' (cuìzháxiǎnglíng), which is deep fried yuba.
- 昭和27年(1952年)、嶋原が開かれて以来現存する唯一の揚屋の遺構として国の重要文化財に指定された(ただし「松の間」のみは大正末期、火事により焼失してしまい指定されていない)。
- In 1952, Sumiya's building was designated as a national important cultural property by the government, based on the fact that it was the only surviving ageya structure that was built when Sumiya moved to Shimabara (except for the Matsuno-ma room, which was destroyed by fire at the end of the Taisho period).
- 凍ったまま揚げてしまうと外側の衣部分と内側のジャガイモ部分との温度差により破裂したり、解けかかったコロッケをうっかり箸でさわってしまい、中身が出てきてしまう失敗をする可能性がある。
- When deep frying frozen korokke, the korokke may burst due to differing temperatures of the outside coating and the potatoes inside, or they may break up if accidentally touched with chopsticks while they are thawing.
- かりんとうは、小麦粉を砂糖・水・酵母や、食塩、重曹などと共に練り合わせ、棒状に成形してつくった生地を植物油で揚げ、黒砂糖や上白糖でつくった蜜でからめて乾燥させた駄菓子の一種である。
- Karinto is a type of sweets and the recipe is as follows: Knead wheat flour together with other ingredients such as sugar, water, yeast, salt and baking soda into a ball of dough, fry the dough rolled into a long thin stick in vegetable oil, coat with syrup made from brown sugar or superfine sugar and dry.
- 揚げ物にウスターソースをかけるスタイルは、この中で生み出されており、その影響でウスターソースを用いるだけで一銭洋食なる名称の食べ物も生み出され、これは後にお好み焼きへと派生していく。
- This trend influenced and established the use of Worcester sauce on fried dishes, which led to a dish named issen yoshoku, which used Worcester sauce and was later developed into okonomiyaki (savory pancake with various ingredients).
- そこにダイコン、ニンジンを半月形またはイチョウ形に薄く切ったものと、コンニャクを適宜むしり込み、油揚げを刻んで加え、煮えたころ、ねぎの五分切りをいれ、卯の花をどろどろになるくらい加える。
- Slice daikon (Japanese radish) and carrot in the shape of half-moon or ginkgo biloba, tear konjac and shred abura-age, then add them into the pan, when it is cooked, cut green onion into 5 bu (about 1.5cm) length and add it together with unohana until it becomes thick.
- これらのことから、この教えでしか救われず、他の教えによれば罰あるいは仏罰が出る、などと煽り、自我功利的な教えを宣揚するのは、カルト集団における観念的脅迫でしかない、という反対論や批判もある。
- For these reasons, the agitations that people can be relieved only by a certain teaching and that the belief in other teachings causes punishment or Butsubachi, and enhancements of the self-expedient teaching are opposed and criticized as just ideological threats of cults.
- ハモの水揚げが多くない京都においてなぜハモを食べる文化が発達したかについては、輸送技術が発達していなかった頃、夏に京都まで生きたまま輸送できた、生命力の非常に強い数少ない魚だったことによる。
- The reason why Kyoto, even though conger pike is not caught in the area so much, has developed a tradition to eat it is because it is one of the handful of fish with very strong vitality which could be transported live to Kyoto in the summer before modern high-speed transport developed.
- コンベアに並ぶのは寿司のほか、刺身、鶏の唐揚げ、餃子、日本酒など日本食を取り揃え、また紅茶、パン、ケーキ、フルーツ、あるいは唐辛子入り鶏ラーメンや焼きうどん、天ぷらまで揃えてメニューを工夫。
- Other than sushi, there are also various selections including Japanese food and drinks such as sashimi, fried chicken, dumplings, rice wine and also tea, bread, cakes, fruit, chicken ramen noodles with red pepper, fried wheat noodles, tenpura.
- 舞鶴港は、戦中は旧海軍の軍事的拠点として使用されていたが、戦後は大陸に進駐していた軍人軍属や一般人の日本本土への引揚、および日本に在留していた中国・朝鮮人の送還のための指定港のひとつとなった。
- The Port of Kyoto-Maizuru functioned as a military base for the Imperial Navy, and after the war the port was designated as one of the ports of entry for repatriated soldiers and people from mainland China as well as the departure point for Chinese and Koreans who had been expatriates in Japan.
- 事業者は、揚貨装置等を用いて、荷の巻出し又は引込みの作業を行なうときは、巻出索又は引込索に用いるみぞ車を、ビームクランプ、シャックル等の取付具により船のフレームに確実に取り付けなければならない。
- The employer shall, when carrying out the work dragging out or in cargos using cargo lifting appliance, etc., mount sheaves firmly on the frames of the vessel with beam clamps, shackles, etc.
- 第二条第二号中「引揚」を「引揚げ」に、「外国為替及び外国貿易管理法(昭和二十四年法律第二百二十八号)第三十二条又は第四十五条の規定に基きその移転又は輸入が認められた日」を「その輸入の日」に改める。
- The terms 'the day on which the transfer or import was approved based on the provision of Article 32 or Article 45 of the Foreign Exchange and Foreign Trade Control Act (Act No. 228 of 1949)' in Article 2, item (ii) shall be revised to 'the date of the import.'
- メンチカツまたはミンチカツは、豚肉や牛肉の挽肉(ミンチ)に、タマネギのみじん切り、食塩、コショウなどを混ぜて練り合わせ、小判型にして小麦粉、溶き卵、パン粉からなる衣をつけて油で揚げる肉料理である。
- Menchi katsu or minchi katsu is a meat dish, in which ground pork or beef (minchi) is mixed well with minced onions, salt and pepper, formed into flat ovals, coated with breading made of flour, beaten eggs and panko (Japanese-style coarse bread crumbs), and deep fried in oil.
- 事業者は、揚貨装置等を用いて、巻出索又は引込索により荷を引いているときは、当該索の内角側で、当該索又はみぞ車が脱落することにより労働者に危険を及ぼすおそれのある箇所に労働者を立ち入らせてはならない。
- The employer shall, while dragging cargoes with drag lines using a cargo lifting appliance, etc., not allow workers to enter places located within the interior angle of the said lines where is liable to cause dangers to workers due to the said lines or sheaves coming off.
- 運送、寄託又は売買の目的たる貨物の積卸し又は入出庫に際して行うその貨物の長さ、質量、面積、体積又は熱量の計量証明(船積貨物の積込み又は陸揚げに際して行うその貨物の質量又は体積の計量証明を除く。)の事業
- The business of measurement certifications of length, weight, area, volume or heat concerning goods to be loaded/unloaded or entered/dispatched for transportation, deposit or sale or purchase (excluding the measurement certifications of mass or volume of goods to be loaded on or unloaded from ship).
- そうざい製造業(通常副食物として供される煮物(つくだ煮を含む。)、焼物(いため物を含む。)、揚物、蒸し物、酢の物又はあえ物を製造する営業をいい、第十三号、第十六号又は第二十九号に該当する営業を除く。)
- Daily dish producing businesses (meaning businesses for producing boiled dishes (including preservable food boiled down in soy sauce), baked dishes (including fried dishes), deep fried dishes, steamed dishes, vinegared dishes, or marinated dishes generally served as side dishes, and excluding businesses falling under item (xiii), item (xvi), or item (xxix));
- さらに六祖慧能(638年 - 713年)の名を使用し、弟子の荷沢神会が編纂したと考えられている『六祖大師法宝壇経(六祖壇経)』に新しい坐禅と禅定の定義が宣揚されたのを契機として発展したものと考えられる。
- In addition, it is thought that it was developed after a new definition of mediation and Dhyana (Meditation) were shown in the 'Rokusodaishi Hobodangyo' (also known as Rokuso Dankyo, the platform sutra of the sixth patriarch) which included the name of Rokuso Eno (the sixth leader Eno) (638 - 713) and was thought to be edited by his disciple Kataku Jinne.
- 平成16年のJAS(日本農林規格)の改正に伴い、旧名「新式醸造」のうち混合先が諸味のものが「混合醸造方式」となり、混合先が諸味ではなく生揚げ醤油なものと旧名「アミノ酸添加法」が「混合方式」と変更された。
- Due to amendments to Japan Agricultural Standards (JAS) in 2004, among the methods, 'New type brewing method' (former name), the method of mixing to moromi is determined as 'Mixed fermented method,' and the method of mixing to kiage soy-sauce and 'Amino acid adding method' (former name) were determined as 'Mixed method.'
- 事業者は、揚貨装置等を用いて、フック付きスリングによりドラムかん、たる等の荷の巻上げの作業を行なうときは、ドラムスリングその他当該荷がはずれるおそれのない構造のフック付きスリングを使用しなければならない。
- The employer shall, when carrying out the work hoisting drums, barrels, etc. with slings with hooks using cargo lifting appliance, etc., use drum slings or other slings with hooks having a structure, which is unlikely to cause coming-off of cargos.
- 事業者は、揚貨装置等を用いて、船倉の内部の荷で、ハツチの直下にあるもの以外のものを巻き上げる作業を行なうときは、巻出索を使用する等により、あらかじめ、当該荷をハツチの直下に移してから行なわなければならない。
- The employer shall, when carrying out the work hoisting with cargo lifting appliance, etc., the cargo in the hold other than those located directly under the hatch, move the cargos to the place directly under the hatch using drag lines, etc., before commencing the work.
- 人々が引き揚げてきた時、すなわちダビデが、かのペリシテびとを殺して帰った時、女たちはイスラエルの町々から出てきて、手鼓と祝い歌と三糸の琴をもって、歌いつ舞いつ、サウル王を迎えた。 (サムエル記上 18:6)
- It happened as they came, when David returned from the slaughter of the Philistine, that the women came out of all the cities of Israel, singing and dancing, to meet king Saul, with tambourines, with joy, and with instruments of music. (1 Samuel 18:6)
- 流祖大塚博紀(和道流空手道開祖)は、自身が学んだ神道揚心流と為我流をもとに和道流柔術拳法を編み出した(ただし、和道流柔術拳法は日本古武道協会に柔術流派として加盟していることから、現代武道ではなく古武道である)。
- Hironori OTSUKA, the founder of Wado-ryu karate, also founded Wado-ryu jujutsu kenpo, based on Shinto Yoshin-ryu (Shinto Yoshin school of jujutsu) and Iga-ryu (Iga school of jujutsu) which he studied; however, Wado-ryu jujutsu kenpo joined Japanese Classical Martial Arts Association as a school of jujutsu, so it is classified not as the modern martial art, but as the classical one.
- 事業者は、揚貨装置等を用いて、綿花、羊毛、コルク等でベール包装により包装されているものの巻上げの作業を行なうときは、労働者に、当該包装に用いられている帯鉄、ロープ又は針金にスリングのフックをかけさせてはならない。
- The employer shall, when carrying out the work hoisting cotton, wool, cork etc., packaged with a bale package using cargo lifting appliance, etc., not allow workers to hitch sling hooks on the band irons, ropes or wires used for the said cargo packaged with a bale package.
- そのとき、女たちはナオミに言った、「主はほむべきかな、主はあなたを見捨てずに、きょう、あなたにひとりの近親をお授けになりました。どうぞ、その子の名がイスラエルのうちに高く揚げられますように。 (ルツ記 4:14)
- The women said to Naomi, 'Blessed be Yahweh, who has not left you this day without a near kinsman; and let his name be famous in Israel. (Ruth 4:14)
- なお都市周辺では、1980年代以降の住宅事情(庭付き一戸建て住宅の減少とマンションなど集合住宅の増加)や少子化などのため、後述の童謡に歌われるような、民家の庭に高々と鯉のぼりが揚がる姿を見ることは少なくなっている。
- In urban environments, due to the housing conditions after the 1980s (a drop in single-family homes with gardens but increased collective housing such as apartments) and the declining birthrate, one would see far fewer koi-nobori hoisted high up in the gardens of private residences, as once described in children's songs.
- 検疫感染症の病原体に汚染していないことが明らかである旨の検疫所長の確認を受けて、当該船舶から上陸し、若しくは物を陸揚げし、又は当該航空機及び検疫飛行場ごとに検疫所長が指定する場所から離れ、若しくは物を運び出すとき。
- When a person comes ashore or unloads items for a marine vessel, or a person disembarks from an aircraft or leaves the quarantine area in the airport specified by the quarantine station chief or takes an item out from such aircraft or quarantine area, after the quarantine station chief has confirmed that they are definitely not infected by any quarantinable, infectious disease-causing pathogens.
- 仮に陸揚げした貨物を輸出しようとするとき。ただし、別表第二の一、三五及び三五の二の項の中欄に掲げる貨物(同表の一の項の中欄に掲げる貨物にあつては、経済産業大臣が告示で定めるものを除く。)を輸出しようとする場合を除く。
- Where a person intends to export goods which have been landed temporarily, except where such person intends to export goods listed in the middle column of row 1, row 35, and row 35-2 of appended table 2 (in the case of goods listed in the middle column of row 1 of the same table, excluding those specified by the Minister of Economy, Trade and Industry in public notice)
- 一般的な具材…キャベツ、ジャガイモ、とろろ、ダイコン、ピクルス、豚肉、牛肉、イカ、ホタテガイ、カキ (貝)、エビ、ネギ、天かす(揚げ玉)、紅しょうが、その他に餅、ポテトチップス、チーズ、イカの塩辛、ベーコン、ハム等も。
- Common ingredients: cabbage, potato, grated yam, Japanese white radish, pickles (USA, UK and others), pork, beef, squid, scallop, oyster, shrimp, green onion, tenkasu (or agedama), beni-shoga (red pickled ginger) and additionally mochi (rice cake), potato chips, cheese, salted squid, bacon, ham and so on.
- もう一つアニメコン'91の不幸なできごとは、U.S. Manga Corps が『みんなあげちゃう!』を上映したが、それが日本のライセンス保持者ソニーとのごたごたですぐにアメリカの流通から引き揚げられてしまったことだった。
- Another unfortunate incident of AnimeCon '91 was the U.S. Manga Corps. screening of I Give My All (Japanese Minna Agechau), which was quickly pulled from American distribution in a snafu with the Japanese licensor, Sony.
- 根菜類や芋類、こんにゃく、コンブ、油揚げなどを甘辛く煮たものをこう呼ぶことが多いが、煮しめにされる具材はその地方や季節でさまざまであり、肉類、ちくわやかまぼこなどの水産練り製品(いわゆる練り物)、地域によっては魚も用いられる。
- Dishes containing root crops, potatoes, konjac, konbu kelp, abura-age (deep-fried bean curd) among other ingredients, and simmered to taste salty-sweet are often called nishime; the ingredients of nishime, however, differ by region and the season in which nishime is cooked, and meats or fish sausages (so-called 'nerimono') such as chikuwa and kamaboko or in some regions, fish, also appear as ingredients.
- しかし、『源氏物語』が古典・聖典となった鎌倉時代・室町時代期には揚名介の意味が分からなくなっていたらしく、『源氏物語』の古注釈書などで「源氏第一の難義」あるいは「源氏物語三ケの大事の一なり」等と呼んでとして秘伝扱いされていた。
- However, in the Kamakura and Muromachi periods, when 'The Tale of Genji' was regarded as a Japanese classic, it seemed that the meaning of Yomei no suke was no longer understood and commentaries of 'The Tale of Genji' treated the term 'Yomei no suke' as 'the most difficult part in the Tale of Genji' or ';one of three critical matters in the Tale of Genji.'
- 事業者は、揚貨装置を用いて作業を行なうときは、その日の作業を開始する前に、当該作業に用いるフック付きスリング、もつこスリング、ワイヤスリング等のスリングの状態について点検し、異常を認めたときは、直ちに、補修し、又は取り替えなければならない。
- The employer shall, when carrying out the work using a cargo lifting appliance, check the condition of sling used for the said work such as a sling with a hook, a net sling and a wire sling before commencing the work for the day, and immediately repair or replace when having found any abnormalities.
- 検疫所長は、船舶等に積載された貨物について当該船舶等において前条第一項の検査を行なうことが困難であると認めるときは、同項の検査を行なうため、当該船舶等の長に対して、当該貨物を検疫所長の指示する場所に陸揚し、又は運び出すべき旨を指示することができる。
- The quarantine station chief may give instructions to the master of the vessel etc. to unship or produce the cargo for an examination as specified in Paragraph 1 of the preceding article if it is deemed difficult to carry out an examination of the cargo on board as specified in the preceding paragraph.
- すると門にいたすべての民と長老たちは言った、「わたしたちは証人です。どうぞ、主があなたの家にはいる女を、イスラエルの家をたてたラケルとレアのふたりのようにされますよう。どうぞ、あなたがエフラタで富を得、ベツレヘムで名を揚げられますように。 (ルツ記 4:11)
- All the people who were in the gate, and the elders, said, 'We are witnesses. May Yahweh make the woman who has come into your house like Rachel and like Leah, which two built the house of Israel; and treat you worthily in Ephrathah, and be famous in Bethlehem. (Ruth 4:11)
- セントラルパーク・メディア社のジョン・オドネル、アニメイゴ社のロバート・ウッドヘッド、A.D.ヴィジョン社のジョン・レドフォードは、ソ連からの侵略の脅威が消え、日本がアメリカの活発な貿易相手として称揚されはじめたことで、日本にずっと容易に出張できるようになったのだった。
- John O'Donnell of Central Park Media, Robert Woodhead of AnimEigo, and John Ledford of A.D. Vision were able to travel to Japan much more freely because the threat of an actual Soviet invasion was lifted, coupled with Japan's much longer promotion as one of America's active trade partners.
- 七草粥ならぬ、「上七羹」(ションチャッカーン)という7種の材料を加える正月のスープと、広東省南海、順徳周辺の「七彩魚生」が合わさったものとも言われる料理で、ソウギョやサケなどの刺身の上に、ショウガ、ダイコン、柑橘類の皮などの細切りや落花生、小麦粉を揚げて作るフレークを乗せ、甘酸っぱい調味料を加える。
- It is said to be a combination of a New Year soup called 'seung chat gang' containing seven ingredients and 'chat choi yu sang' from Shunde District and Nanhai District area in Guangdong Province, consisting of sashimi such as grass carp or salmon topped with finely chopped ginger, daikon and citrus fruit skin, peanuts or flakes made from deep-fried wheat flour and served with a sweet-and-sour seasoning.
- 明治39年(1906年)7月京都大日本武徳会本部にて、講道館の嘉納治五郎委員長と揚心古流の戸塚英美委員、四天流の星野九門委員、他17名の委員補(双水執流組討腰之廻第十四代青柳喜平、不遷流柔術四代田邊又右衞門など)柔術10流・師範20名で構成される「日本武徳会柔術形制定委員会」により1週間で制定された。
- In July 1906, at the headquarters of Greater Japan Martial Virtue Society in Kyoto, kata of jujutsu was established in a week by 'the committee of Greater Japan Virtue Society for establishing kata of jujutsu' which consisted of 20 masters from 10 jujutsu schools, that is, the chairman Jigoro KANO from Kodokan judo, the committee member Hideyoshi TOTSUKA from Yoshin Ko-ryu (Yoshin Ko school of jujutsu), the committee member Kumon HOSHINO from Shiten-ryu (Shiten school of jujutsu), and other 17 assistant committee members, including Kihei AOYAGI (the 14th head of Sosuishi-ryu kumiuchi koshi no mawari [Sosuishi school of grappling with swords]) and Mataemon TANABE (the fourth head of Fusen-ryu jujutsu).
- 事業者は、揚貨装置等を用いて、船倉の内部から荷を巻き上げ、又は船倉の内部へ荷を巻き卸す作業を行なうときは、当該作業を開始する前に、ハツチビーム又は開放されたちようつがい付きハツチボードの固定の状態について点検し、これらが確実に固定されていることを確認した後でなければ、当該作業に労働者を従事させてはならない。
- The employer shall, when carrying out the work hoisting cargo from the hold or lowering cargo into the hold with cargo lifting appliance, etc., before commencing the said work, check the condition of fastening of the hatch beam or the opened hatch board with a hinge, and not have workers engage in the said work unless otherwise having confirmed that they have been fastened.
- 検疫済証又は仮検疫済証の交付を受けていない船舶等の長は、急迫した危難を避けるため、やむを得ず当該船舶から上陸し、若しくは物を陸揚げし、又は当該航空機から離れ、若しくは物を運び出した者があるときは、直ちに、最寄りの保健所長又は市町村長に、検疫感染症の患者の有無その他厚生労働省令で定める事項を届け出なければならない。
- The master of the vessel etc. with no quarantine certificate or provisional quarantine certificate delivered shall immediately give notification as to whether or not there is a quarantinable infectious patient, or other matters specified by the Ordinance of the Health, Labour and Welfare Ministry, to a chief of the nearest public health center or a mayor of the relevant municipality, if anyone comes ashore from the vessel, unships any objects, or leaves the aircraft or carries objects off the aircraft for unavoidable reasons due to an emergency situation.
- 「けんげしゃ茶屋」(同「かつぎ茶屋」)、「米揚げ笊」(同「ざる屋」)、「借家借り」(同「小言幸兵衛」)、「立ち切れ線香」(同「たちきり」)、「佐々木裁き」(同「佐々木政談」「池田大助」)、「高倉狐」(同「王子の狐」)、「百人坊主」(同「大山詣り」)、「寝床」、「近日息子」、「饅頭こわい」、「景清」、「笠碁」、「三枚起請」、「仔猫」など。
- Superstitious Brothel' ('Credulous Brothel' in Tokyo), 'Selling Bamboo Baskets' ('Seller of Sieves' in Tokyo), 'Renting a House' ('Kobe KOGOTO' in Tokyo), 'Dying Incense' ('Time Out' in Tokyo), 'Sasaki's Judgment' ('Sasaki's Politics' or 'Daisuke IKEDA' in Tokyo), 'Fox in Takakura' ('Fox in Oji' in Tokyo), 'All Shaven Heads' ('Pilgrimage to Mt. Oyama' in Tokyo), 'Bed,' 'Recent Son,' 'Terrible Manju,' 'Korekiyo,' 'Straw Umbrella Hat and Go Players,' 'Three Written Vows,' 'Kitten,' etc.
- 注文者は、法第三十一条第一項の場合において、請負人の労働者に、作業床、物品揚卸口、ピツト、坑又は船舶のハツチを使用させるときは、これらの建設物等の高さが二メートル以上の箇所で墜落により労働者に危険を及ぼすおそれのあるところに囲い、手すり、覆い等を設けなければならない。ただし、囲い、手すり、覆い等を設けることが作業の性質上困難なときは、この限りでない。
- The orderer shall, in the case set forth in paragraph (1) of Article 31 of the Act, and when having workers of the contractor use working floors, raising and lowering openings, pits and hatches of the vessel, install enclosures, handrails, covers, etc., at places with height of 2 m or more where workers are liable to fall. However, this shall not apply to when it is difficult to install enclosures, handrails, covers, etc., due to the nature of the work.
- 外国から来航した船舶又は外国から来航した航空機(以下「船舶等」という。)については、その長が検疫済証又は仮検疫済証の交付を受けた後でなければ、何人も、当該船舶から上陸し、若しくは物を陸揚げし、又は当該航空機及び検疫飛行場ごとに検疫所長が指定する場所から離れ、若しくは物を運び出してはならない。ただし、次の各号のいずれかに該当するときは、この限りでない。
- With respect to a marine vessel or aircraft from abroad (hereinafter referred to as "vessel, etc."), no one shall come ashore or unload any cargo from a marine vessel , nor shall anyone disembark from an aircraft or leave the quarantine area in the airport as specified by the quarantine station chief or take out any object from such aircraft or quarantine area, in each case, before a quarantine certificate or a provisional quarantine certificate has been issued; provided, this shall not apply, however, to cases where any of the following apply:
- 別表第一の五から一三まで又は一五の項の中欄に掲げる貨物であつて、総価額が百万円(別表第三の二に掲げる貨物にあつては、五万円)以下のもの(外国向け仮陸揚げ貨物を除く。)を別表第四に掲げる地域以外の地域を仕向地として輸出しようとするとき(別表第三に掲げる地域以外の地域を仕向地として輸出しようとする場合にあつては、前号のイ及びロのいずれの場合にも該当しないときに限る。)。
- Where a person intends to export goods listed in the middle column of rows 5 to 13 or row 15 of appended table 1, the total value of which is not more than 1,000,000 yen (or 50,000 yen in the case of goods listed in appended table 3-2) (such goods shall exclude Temporarily Landed Goods to Foreign Countries) designating a region other than the regions listed in appended table 4 as the destination (except for cases (a) and (b) of the preceding item if that person intends to export goods to a region other than the regions listed in appended table 3);
- 都道府県労働局長は、発破技士免許、揚貨装置運転士免許又はガス溶接作業主任者免許の申請を行つた者がそれぞれ前条第一項、第二項又は第三項に規定する者に該当すると認める場合において、当該者に免許を与えるかどうかを決定するときは、当該者が現に利用している障害を補う手段又は当該者が現に受けている治療等により障害が補われ、又は障害の程度が軽減している状況を考慮しなければならない。
- The Director of the Prefectural Labour Bureau shall, in the case of having found that the applicant for the license for blasting expert, cargo lifting appliance operator, operations chief of gas welding falls under the person prescribed by paragraph (1), (2), or (3) of the preceding Article, and when going to decide whether or not grant the license to the said person, take into account the means covering disability which is utilized by the said person or conditions that the disability is covered or the level of disability is reduced due to the medical treatment which the said person is actually receiving.
- 別表第一の五から一三まで又は一五の項の中欄に掲げる貨物であつて、総価額が百万円 (別表第三の二に掲げる貨物にあつては、五万円)以下のもの(外国向け仮陸揚げ貨物を除く。)を別表第四に掲げる地域以外の地域を仕向地として輸出しよう とするとき(別表第三に掲げる地域以外の地域を仕向地として輸出しようとする場合にあつては、前号のイ及びロのいずれの場合にも該当しないときに限 る。)。
- Where a person intends to export goods listed in the middle column of rows 5 to 13 or row 15 of appended table 1, the total value of which is not more than 1,000,000 yen (or 50,000 yen in the case of goods listed in appended table 3-2) (such goods shall exclude Temporarily Landed Goods to Foreign Countries) designating a region other than the regions listed in appended table 4 as the destination (except for cases (a) and (b) of the preceding item if that person intends to export goods to a region other than the regions listed in appended table 3);
- 漁業者、漁業協同組合又は漁業協同組合連合会は、土地又は土地の定 着物が海草乾場、船揚場、漁舎その他漁業上の施設として利用することが必要且つ適当であつて他のものをもつて代えることが著しく困難であるときは、都道府 県知事の認可を受けて、当該土地又は当該定着物の所有者その他これに関して権利を有する者に対し、これを使用する権利(以下「使用権」という。)の設定に 関する協議を求めることができる。
- A fishery manager, Fisheries Cooperative Association or Federation of Fisheries Cooperative Associations may request the owner of land or of any fixture of land or any other person having a right concerning the land or fixture to deliberate concerning the establishment of the right to use it (hereinafter referred to as 'use right'), if approved by the Governor concerned, when it is necessary and appropriate to use the land or the fixture of land as a seaweed drying field, slipway, fish shed, or any other fishery facility and when it is very difficult to use any substitute in lieu of the land or fixture.
- 別表第一の八の項の中欄に掲げる貨物又は同表の九の項の中欄に掲げる貨物((七)、(八)又は(十)に掲げる貨物に係る部分に限る。)のうち、当該貨物の仕様及び市場における販売の態様からみて特にその輸出取引の内容を考慮する必要がないものとして経済産業大臣が告示で定めるもの(外国向け仮陸揚げ貨物を除く。)を輸出しようとするとき(別表第三に掲げる地域以外の地域を仕向地として輸出しようとする場合にあつては、第三号のイ及びロのいずれの場合にも該当しないときに限る。)。
- Where a person intends to export goods listed in the middle column of row 8 of appended table 1 or goods listed in the middle column of row 9 of the same table (limited to the part concerning goods listed in (7), (8) or (10)), which are specified by the Minister of Economy, Trade and Industry in public notice in that there is no need to take into consideration the content of the export transactions in light of the specifications of said goods and the manner of sale of the goods in the market (such goods shall exclude Temporarily Landed Goods to Foreign Countries) (except for cases (a) and (b) of item (iii) if that person intends to export goods to a region other than the regions listed in appended table 4-2)
- 別表第一の八の項の中欄に掲げる貨物又は同表の九の項の中欄に掲げる貨物((七)、 (八)又は(十)に掲げる貨物に係る部分に限る。)のうち、当該貨物の仕様及び市場における販売の態様からみて特にその輸出取引の内容を考慮する必要がな いものとして経済産業大臣が告示で定めるもの(外国向け仮陸揚げ貨物を除く。)を輸出しようとするとき(別表第三に掲げる地域以外の地域を仕向地として輸 出しようとする場合にあつては、第三号のイ及びロのいずれの場合にも該当しないときに限る。)。
- Where a person intends to export goods listed in the middle column of row 8 of appended table 1 or goods listed in the middle column of row 9 of the same table (limited to the part concerning goods listed in (7), (8) or (10)), which are specified by the Minister of Economy, Trade and Industry in public notice in that there is no need to take into consideration the content of the export transactions in light of the specifications of said goods and the manner of sale of the goods in the market (such goods shall exclude Temporarily Landed Goods to Foreign Countries) (except for cases (a) and (b) of item (iii) if that person intends to export goods to a region other than the regions listed in appended table 4-2)
- 政令で定める原油及び重油であつて本邦内において荷揚げされるもの(以下この節において「特定油」という。)を前年中にタンカーから受け取つた者(他人のために特定油をタンカーから受け取つた者を除くものとし、その者に受け取らせた者を含む。以下「油受取人」という。)の前年中にタンカーから受け取つた特定油(自己のためにタンカーから受け取らせた特定油を含む。以下同じ。)の合計量が十五万トンを超えるときは、当該油受取人は、毎年、国土交通省令で定めるところにより、その受取量を国土交通大臣に報告しなければならない。
- As for the Crude Oil or Fuel Oil specified by a cabinet order that are discharged in Japan (hereinafter in this Section referred to as 'Specified Oil'), if the amount of Specified Oil received by a person (excluding the person who received Specified Oil from tankers on behalf of another person, but including the person who let another person to receive. Hereinafter referred to as 'Oil Receiver') from tankers during the previous year (including the Specified Oil which Oil Receiver let another person receive on his/her behalf. The same shall apply hereinafter.) exceeds 150,000 tons, the said Oil Receiver shall report the amount of receipt to the Minister of Land, Infrastructure, Transport and Tourism each year as prescribed by an ordinance of the Ministry of Land, Infrastructure, Transport and Tourism.
- 次に掲げる船舶又は航空機(以下それぞれ「外国から来航した船舶」又は「外国から来航した航空機」という。)の長(長に代つてその職務を行う者を含む。以下同じ。)は、検疫済証又は仮検疫済証の交付(第十七条第二項の通知を含む。第九条を除き、以下同じ。)を受けた後でなければ、当該船舶を国内(本州、北海道、四国及び九州並びに厚生労働省令で定めるこれらに附属する島の区域内をいう。以下同じ。)の港に入れ、又は当該航空機を検疫飛行場以外の国内の場所(港の水面を含む。)に着陸させ、若しくは着水させてはならない。ただし、外国から来航した船舶の長が、検疫を受けるため当該船舶を第八条第一項に規定する検疫区域若しくは同条第三項の規定により指示された場所に入れる場合若しくは次条ただし書第一号の確認を受けた者の上陸若しくは同号の確認を受けた物若しくは第十三条の二の指示に係る貨物の陸揚のため当該船舶を港(第八条第一項に規定する検疫区域又は同条第三項の規定により指示された場所を除く。)に入れる場合又は外国から来航した航空機の長が、検疫所長(検疫所の支所又は出張所の長を含む。以下同じ。)の許可を受けて当該航空機を着陸させ、若しくは着水させる場合は、この限りでない。
- The master or aircraft captain (including a person who fulfills a duty on behalf of them. The same shall apply hereinafter) of a marine vessel or aircraft listed below (hereinafter called as "vessel from abroad" or "aircraft from abroad" respectively) shall not put such a vessel into port in Japan (into Honshu, Hokkaido, Shikoku, Kyushu, or their neighboring islands, as specified by an Ordinance of the Health, Labour and Welfare Ministry. The same shall apply hereinafter), nor shall such aircraft land on the ground or on the enter waters, including waters in the ports, in Japan except quarantine airports, before a quarantine certificate or a provisional quarantine certificate (including notices listed in Article 17-2. The same shall apply hereinafter except Article 9) is delivered; provided however, that this shall not apply to cases where the master of a marine vessel from abroad puts the vessel into a quarantine area specified in Article 8-1 or any area specified by Article 8-3 in order to go through quarantine, or puts the vessel into port (except the quarantine area specified by Article 8-1 or any area specified by Article 8-3) in order to allow a person prescribed in Item 1 of the provisions of the following article to come ashore or unload cargo pursuant to the instructions in Article 13-2, or the aircraft captain of the aircraft from abroad lands an aircraft land or a marine vessel enters waters with the permission of the quarantine station chief (including a chief of quarantine station's branch office or field office. The same shall apply hereinafter).