汁: 1000 Terms and Phrases
- 汁
- juice
- sap
- soup
- broth
- sauce
- Shuuzen
- Souzen
- Munakata
- Munekata
- gravy
- pus
- 麦汁
- wort (beer before yeast is added)
- sweet wort
- 粕汁
- soup made with sake lees
- Kasujiru (soup of sakekasu)
- Kasujiru (soup made with sake lees)
- 肉汁
- meat soup
- bouillon
- juices (from grilled meat)
- broth
- 鼻汁
- nasal mucus
- nasal discharge
- pituita
- snot
- nasal drip
- runny nose
- 乳汁
- milk (mammal)
- milk (plant)
- milky juice
- latex
- 豚汁
- pork miso soup
- miso soup with pork and vegetables
- Butajiru
- 胆汁
- bile
- gall
- biliary
- cholic
- bilious
- 糟汁
- soup made with sake lees
- 狸汁
- tanuki soup
- raccoon-dog soup
- 天汁
- thin dipping sauce for tempura
- 潮汁
- thin soup of fish or shellfish boiled in seawater
- salty broth
- salt water
- Ushio-jiru soup (thin soup made from boiling fish or shellfish in seawater)
- 墨汁
- India ink
- China ink
- ink (of a cuttlefish, etc.)
- Bokuju
- 青汁
- aojiru
- vegetable juice drink made from green leafy vegetables
- 磨汁
- water that has been used to wash rice
- 藍汁
- mixture of lime and fermented indigo leaves after the indigo dye has precipitated from the leaves (byproduct in the process of creating indigo dye)
- 滷汁
- bittern
- concentrated solution of salts (esp. magnesium chloride) left over after the crystallization of seawater or brine
- alkaline solution
- 醢汁
- salted and fermented fish sauce from Akita
- 灰汁
- lye
- harsh taste
- astringency
- scum (formed when cooking some foods)
- strength of will
- 塩汁
- salty broth
- salt water
- salted and fermented fish sauce from Akita
- 苦汁
- bitter liquid
- bitter experience
- bittern
- concentrated solution of salts (esp. magnesium chloride) left over after the crystallization of seawater or brine
- 闇汁
- stew prepared from ingredients contributed by members of a party, and eaten in the dark for fun
- 魚汁
- fish sauce made of salted and fermented sardines, mackerel, or squid
- a specialty of the Noto Peninsula of Ishikawa Prefecture
- 汁物
- soup
- Soup dish
- Shiru-mono dishes (soup dishes)
- 汁粉
- sweet red-bean soup
- Shiruko (sweet red-bean soup with pieces of mochi)
- Shiruko (Sweet Red Bean Soup)
- 出汁
- dashi (Japanese soup stock made from fish and kelp)
- Soup stock:
- 能平汁
- soup with fried tofu, shiitake mushrooms, carrots, sweet potatoes and daikon flavored with salt or soy sauce and thickened with potato starch
- 濃餅汁
- soup with fried tofu, shiitake mushrooms, carrots, sweet potatoes and daikon flavored with salt or soy sauce and thickened with potato starch
- 墨汁嚢
- ink sac (in cephalopods)
- 団子汁
- Japanese dumpling soup
- 磨ぎ汁
- water that has been used to wash rice
- 冷や汁
- cold soup (usu. miso)
- 味噌汁
- miso soup
- Misoshiru (miso soup)
- 茹で汁
- the broth left over after boiling something
- 我慢汁
- pre-ejaculate
- pre-ejaculatory fluid
- Cowper's fluid
- pre-cum
- 灰汁色
- yellow-tinted gray (grey)
- scum colour (color)
- 巻繊汁
- Japanese tofu and vegetable chowder
- 塩汁鍋
- pot dish with white flesh fish and shottsuru sauce (Akita regional dish)
- かす汁
- soup made with sake lees
- とぎ汁
- water that has been used to wash rice
- とん汁
- pork miso soup
- miso soup with pork and vegetables
- ぶた汁
- pork miso soup
- miso soup with pork and vegetables
- 汁粉屋
- sweet red-bean soup shop
- shiruko shop
- 汁だく
- soupy
- containing more broth or sauce than usual (of gyudon, etc.)
- 建長汁
- Japanese tofu and vegetable chowder
- 絞り汁
- squeezed juice (e.g. of a lemon)
- 根深汁
- Welsh onion miso soup
- 旨い汁
- the lion's share
- the cream
- 三平汁
- soup with rice bran pickled or salted vegetables (e.g. carrots, daikon or potatoes) and fish (e.g. salmon, gadid or Arabesque greenling) boiled in a salty broth (sake lees is sometimes added) (Hokkaido local specialty dish)
- 搾り汁
- squeezed juice (e.g. of a lemon)
- 薩摩汁
- miso soup with pork or chicken (originally boned chicken chunks) with daikon, carrots, great burdock or sweet potatoes
- meat chowder
- 胆汁瘻
- biliary fistula
- bile fistula
- 麦汁ろ過
- wort filtration
- lautering
- sparging
- 麦汁濾過
- wort filtration
- lautering
- sparging
- 胆汁色素
- bile pigment
- bilirubinoid
- 乳汁分泌
- lactation
- lactiferous
- 胆汁分泌
- choleresis
- bile secretion
- choleretic
- 蜜柑の汁
- mandarin orange juice
- 先走り汁
- pre-cum
- pre-ejaculate
- Cowper's fluid
- 灰汁洗い
- scouring
- washing vegetables in lye
- 灰汁抜き
- removal of astringent taste (e.g. by cooking)
- 灰汁抜け
- having got rid of something (e.g. bad taste)
- しぼり汁
- squeezed juice (e.g. of a lemon)
- だんご汁
- Japanese dumpling soup
- 一汁一菜
- one-plate meal
- simple meal
- austerity diet
- Ichiju-issai (a bowl of soup and one dish)
- レモン汁
- lemon juice (ingredient)
- 黒胆汁質
- melancholic temperament
- 一番出汁
- Ichiban-dashi (first brewing of soup stock)
- 二番出汁
- Niban-dashi (second brewing of soup stock)
- しじみ汁
- freshwater clam soup
- 胆汁排出
- gallbladder emptying
- 胆汁結石
- biliary calculi
- biliary calculus
- 墨汁一滴
- Bokuju Itteki (A drop of Indian ink)
- 灰汁の強い
- harsh tasting
- strongly alkaline tasting
- excessively strong-willed
- fiercely individualistic
- strongly idiosyncratic
- 灰汁が強い
- having a strong alkaline taste
- harsh to the taste
- excessively strong-willed
- fiercely individualistic
- strongly idiosyncratic
- 灰汁を取る
- to skim the scum from broth or liquid
- to skim (a liquid)
- けんちん汁
- Japanese tofu and vegetable chowder
- Kenchin-jiru soup (vegetable miso soup)
- 汁吸啄木鳥
- yellow-bellied sapsucker (Sphyrapicus varius)
- 出汁パック
- Packaged soup stock
- 胆汁性脳症
- biliary encephalopathy
- 胆汁うっ滞
- cholestasis
- bile stasis
- 乳汁の分泌
- the secretion of milk
- 胆汁酸合成
- bile acid synthesis
- 伊勢海老汁
- Ise ebi (spiny lobster) soup
- 冷や汁など
- Hiyajiru (boiled rice over which cold miso soup is poured), etc.
- 飯、汁、向付
- Rice, soup and mukozuke
- 甘い汁を吸う
- to make a good thing out of (something)
- take the lion’s share
- 阿呆の三杯汁
- only a fool with no manners asks for another helping more than once
- only fools are gluttons
- 苦汁をなめる
- to have a bitter experience
- taste the bitterness of life
- 苦汁を嘗める
- to have a bitter experience
- 旨い汁を吸う
- to be onto a good thing
- to make money without working
- to line one's pockets
- ふぐの味噌汁
- soybean paste globefish soup
- 胆汁性腹膜炎
- choleperitoneum
- bile peritonitis (biliary peritonitis)
- choleperitonitis
- 汁物の飲み方
- How to drink soups:
- 胆汁性肝硬変
- biliary cirrhosis
- biliary liver cirrhosis
- 餅入りみそ汁
- miso soup with rice cakes
- 乳汁分泌抑制
- suppressed lactation
- 胆汁酸輸送体
- bile acid transporter
- 胆汁酸生合成
- bile acid biosynthesis
- 乳汁分泌障害
- lactation disorder
- うみ汁の放出
- an ichorous discharge
- 汁かけ飯の話
- A story of soup and rice
- 出汁について
- About the soup stock used in mentsuyu
- うまい汁を吸う
- to be onto a good thing
- to make money without working
- to line one's pockets
- siphon profits
- 主な味噌汁の具
- Major ingredients of miso soup
- 雪じゅう(汁)
- snow-broth
- thaw water
- レモン汁を一滴
- drop of lemon juice
- - 味噌汁など
- - Miso soup, etc.
- 肝内胆汁うっ滞
- intrahepatic cholestasis
- 肝外胆汁うっ滞
- extrahepatic cholestasis
- 胆汁鬱滞性黄疸
- cholestatic jaundice
- モチ入りみそ汁
- miso soup with rice cakes
- もち入りみそ汁
- miso soup with rice cakes
- 濃縮胆汁症候群
- inspissated bile syndrome
- 汁粉・おしるこ
- Shiruko or o-shiruko (sweet red-bean soup with mochi)
- 乳汁分泌促進物質
- galactagogue
- galactogogue
- 肝内胆汁うっ滞症
- intrahepatic cholestasis
- 胆汁うっ滞性黄疸
- cholestatic jaundice
- 胆汁うっ滞性肝炎
- cholestatic hepatitis
- 新生児胆汁うっ滞
- neonatal cholestasis
- 妊娠時胆汁うっ滞
- cholestasis of pregnancy
- 沖縄県の「みそ汁」
- Miso soup in Okinawa Prefecture
- 一種の汁物である。
- The susuridango is a type of soup.
- 原発性胆汁性肝硬変
- primary biliary cirrhosis
- PBC
- 味噌汁が温まった。
- The miso soup has heated up.
- 鼻汁は黄緑色です。
- The mucus is greenish yellow.
- 二次性胆汁性肝硬変
- secondary biliary cirrhosis
- 続発性胆汁性肝硬変
- secondary biliary cirrhosis
- 胆汁うっ滞性肝疾患
- cholestatic liver disease
- 胆汁うっ滞性肝損傷
- cholestatic liver injury
- 乳汁分泌を誘発する
- inducing lactation
- 肝から胆汁を流す管
- the duct that drains bile from the liver
- 西洋料理における出汁
- Soup stock in Western cuisine
- 日本料理における出汁
- Soup stock in Japanese cuisine
- 中華料理における出汁
- Soup stock in Chinese cuisine
- ご飯と味噌汁は合う。
- Rice is good with miso-soup.
- 急性胆汁うっ滞性肝炎
- acute cholestatic hepatitis
- グレープフルーツ果汁
- grapefruit juice
- 乳汁漏出無月経症候群
- amenorrhea-galactorrhea syndrome
- 胆汁うっ滞性そう痒症
- cholestatic pruritus
- 多汁の低木および草本
- succulent shrubs and herbs
- 通常多汁質の草本の科
- family of usually succulent herbs
- 鯨汁 (くじらじる)
- Kujira-jiru (whale or blubber soup)
- 醤油、みりん、酒、出汁
- Soy sauce, Sweet sake, Sake, Soup stock
- だし汁を加えて煮込む。
- Boil them in soup stock.
- 胆汁酸と塩基から成る塩
- a salt of bile acid and a base
- 多汁で食欲をそそるもの
- a juicy appetizingness
- 山号は渋谷(汁谷)山。
- Its honorific mountain prefix is Shibutanisan (Shirutanisan).
- ねばねばした鼻汁です。
- The mucus is thick.
- 胆汁酸トランスポーター
- bile acid transporter
- 無月経・乳汁漏出症候群
- amenorrhea-galactorrhea syndrome
- 通常、果汁から作られる
- usually made from fruit juice
- ご飯は左、味噌汁は右。
- The rice bowl should be placed on the left side, and the miso soup bowl on the right side.
- 鰒汁の宿赤々と燈しけり
- The inn serving blowfish soup/is lit up/all in red
- 煮物や汁物に用いられる。
- They are used in simmered dishes and soups.
- 納豆汁によく用いられる。
- It is often used for natto jiru.
- 経皮経肝的胆汁ドレナージ
- percutaneous transhepatic bile drainage (PTBD)
- 乳汁分泌を引き起こす薬剤
- agent that induces milk secretion
- ご飯に味噌汁と納豆です。
- I'll have rice, miso soup and natto.
- 肉にたくさん肉汁をかける
- cover the meat with a lot of gravy
- ナトリウム胆汁酸共輸送体
- sodium-bile acid cotransporter
- 熱帯アメリカの多汁の低木
- tropical American succulent shrubs
- 汁物などで箸を洗う所作。
- To clean chopsticks in soup or the like.
- 卵・バター・レモン汁で作る
- eggs and butter with lemon juice
- 小麦粉でどろっとさせた肉汁
- flour-thickened gravy
- 焼き肉に肉汁をかけて下さい
- baste a roast
- 希釈した果汁を甘くした飲料
- a sweetened beverage of diluted fruit juice
- 乳腺による乳汁の生成と分泌
- the production and secretion of milk by the mammary glands
- 冷や汁(宮崎県の郷土料理)
- Hiyajiru (cold miso soup) (a local food of the Miyazaki Prefecture)
- づけ 刺身の出汁醤油漬け。
- Zuke: sashimi soaked in soup stock and soy sauce
- 進行性家族性肝内胆汁うっ滞症
- progressive familial intrahepatic cholestasis
- PFIC
- また、漬け汁にも用いられる。
- Daikon oroshi is also used as a marinade.
- 絞り器で(果物の)果汁を絞る
- squeeze the juice out (of a fruit) with a reamer
- 鶏肉で作ったスープ用煮出し汁
- a stock made with chicken
- この味噌汁は熱くて飲めない。
- This miso soup is too hot to drink.
- 灰汁桶の雫やみけりきりぎりす
- Dripping from lye tub has stopped, a cricked is singing (It describes a scene: Dripping of lye from its tub stopped at quite night and in the silence, singing of a cricked is clearer)
- 内視鏡的経鼻的胆汁ドレナージ
- endoscopic nasobiliary drainage
- 素晴らしい肉汁の多いステーキ
- a great juicy steak
- チキンのだし汁で作ったスープ
- soup made from chicken broth
- 甘いモロコシの汁から作られる
- made from juice of sweet sorghum
- 果汁をゼリー状にした保存食品
- a preserve made of the jelled juice of fruit
- 麦とろご飯、冷汁、卵かけご飯
- Mugitoro-gohan (a bowl of boiled rice and barley with grated yam on top), hiyajiru (boiled rice over which cold miso soup is poured), tamago-kake-gohan (boiled rice on which raw egg is placed on it optionally seasoned with soy sauce)
- レモン果汁を加えたものもある。
- Moreover, some contains lemon juice.
- 韓国料理・朝鮮料理における出汁
- Soup stock in South Korean (or Korean) cuisine
- 煮汁に片栗粉でとろみをつける。
- Thicken the broth with starch.
- すまし汁やおつゆとも呼ばれる。
- It is also called 'sumashijiru' or 'otsuyu'.
- ザクロの汁で作った薄いシロップ
- thin syrup made from pomegranate juice
- よく鼻の後ろに鼻汁が落ちます。
- I often have post-nasal drip.
- 姉汁 〜白川三姉妹におまかせ〜
- List of hentai companies
- 他の野菜素材を投入し灰汁を取る。
- Place the other vegetables in the pot and remove the scum.
- 豚肉から出るエキスが出汁となる。
- Extract of pork is used as a soup stock.
- 当然灰汁が出るのでこまめに取る。
- As the scum rises to the surface, skim off it carefully.
- 焼物は一汁三菜の三菜目にあたる。
- Yakimono is the third dish of the meal and also contains one soup and three side dishes.
- 胆汁に関する、または、胆汁を含む
- relating to or containing bile
- 通常乳状でしばしば有毒な汁をもつ
- usually having milky often poisonous juice
- ヒョウがたべたはパイ皮、肉汁と肉
- The Panther took pie-crust, and gravy, and meat,
- 肉汁がかかっているローストビーフ
- roast beef au jus
- 肉に肉汁をたっぷりかけてください
- smother the meat in gravy
- 肉は、脂肪質の肉汁に浮かんでいた
- the meat was swimming in a fatty gravy
- 頂膜ナトリウム依存性胆汁酸輸送体
- apical sodium-dependent bile acid transporter
- 樹液と他の不可欠な汁を欠いたさま
- destitute of sap and other vital juices
- 小麦粉と卵を水またはだし汁で溶く。
- Dissolve flour and eggs in water or dashi broth soup.
- 汁気を切って蒸すと幽庵蒸しとなる。
- If it is steamed after draining excess liquid, it is called Yuan mushi.
- 無料で味噌汁が付くサービスで有名。
- It is popular for its service in which miso soup is attached to its bowl for free.
- 魚介出汁のスープに焙り叉焼がのる。
- It features a seafood broth type of soup topped with roasted and grilled pork fillet.
- 自然の知るまたは肉汁と共に供される
- served in its natural juices or gravy
- 醗酵したキャッサバの汁から作られる
- made from fermented cassava juice
- にんにくから汁をとるために圧縮する
- a press for extracting juice from garlic
- 母は味噌汁の作り方を教えてくれた。
- Mother taught me how to make miso soup.
- 彼女は御茶にレモンの汁をたらした。
- She dropped lemon juice into her tea.
- 奴が一人でうまい汁を吸いやがった。
- That guy took the best for himself.
- 肉汁滴る細切れ料理が運ばれてきた。
- A succulent hash arrived,
- 肝細胞障害・胆汁うっ滞混合型肝障害
- mixed hepatocellular-cholestatic injury
- 頂端側ナトリウム依存性胆汁酸輸送体
- apical sodium-dependent bile acid transporter
- ASBT
- 煮出し汁でとろ火で煮たミートボール
- meatballs simmered in stock
- 小豆を煮た汁の中に餅を入れたもの。
- This sweet soup is produced by putting mochi in a soup which is obtained by boiling red beans and is sweetened.
- また、液体として墨汁も多用される。
- Moreover, Bokuju is also widely used as liquid sumi.
- 辛汁と甘汁で出汁を変える場合もある。
- Karatsuyu and Amatsuyu use defferent soup stock in some cases.
- 餅に梅の果汁とシソを混ぜ込んだ大福。
- Daifuku whose mochi contains plum juice and shiso (perilla).
- 京阪神では汁を総じておつゆと称する。
- In the Keihanshin area, soup is generally called otsuyu.
- ブドウの果汁を搾るのに使われる圧搾機
- a press that is used to extract the juice from grapes
- 胆汁の中に存在する不溶性で結晶質の酸
- an insoluble crystalline acid present in bile
- あの紫花の汁が効きはじめていたのだ。
- and the juice of the little purple flower beginning to take effect.
- 粘液と膿汁でなる、またはそれらを含む
- containing or composed of mucus and pus
- 御汁粉・ぜんざい(ぜんざい)・黄粉餅
- oshiruko (sweet red-bean soup), zenzai (baked mochi and an) and kinakomochi (mochi rice cake sprinkled with soy flour)
- 残った煮汁を薄めたものでご飯を炊く。
- Leftover broth is diluted to cook rice with it.
- これを一番出汁(いちばんだし)という。
- This strained soup stock is called 'ichiban-dashi.'
- 汁を濁さず、口当たりのよいものを選ぶ。
- Select a food material with a pleasant mouth-feel that does not make the stock cloudy.
- 哺乳動物の胆汁から得られた無色の結晶質
- a colorless crystalline substance obtained from the bile of mammals
- 多汁の葉と赤い花を持つマレーシアの植物
- Malaysian plant having somewhat fleshy leaves and bright red flowers
- 今日の朝飯は鯵のひらきと味噌汁だった。
- Today's breakfast was dried mackerel and miso soup.
- 体液には血液、タンと黄と黒の胆汁がある
- the humors are blood and phlegm and yellow and black bile
- 黒いモレローチェリーで作られた発酵果汁
- from fermented juice of black morello cherries
- 麺及び出汁の上に半熟の卵で閉じたもの。
- Toji Udon indicates that noodles and soup broth are topped by a soft-boiled egg.
- それと同時に炊き込みに使う出汁を作る。
- Simultaneously with the above step, make the soup for steaming the rice.
- また、鍋物の残り汁に米飯を加えて煮る。
- Also, zosui is made by stewing cooked rice with the leftover soup of nabemono (a dish served in a pot at the table).
- 雑煮の汁は地域によって色々なものがある。
- There are different varieties of zoni soups from region to region.
- 裏ごしに掛け、汁を火にかけて味を調える。
- Strain the miso, and put the soup on the fire to fix the taste.
- 汁としての塩分濃度は概ね1%程度である。
- The salt level in a soup is approximately one percent.
- - 胡麻油で炒め、出汁醤油で味付けたもの
- - Stir-fried with sesame oil and flavored with dashi-shoyu (soy sauce broth).
- 寿司屋のお品書きで赤だしは味噌汁をさす。
- When sushi restaurants list 'Akadashi' on the menu, what is meant is 'miso soup.'
- ブリリアントグリーン乳糖胆汁ブイヨン培地
- brilliant green lactose bile broth
- 酢やレモン果汁を口に入れたときの味覚経験
- the taste experience when vinegar or lemon juice is taken into the mouth
- 暖かい地域の一年生または多年生で多汁の草
- annual or perennial succulent grasses of warm regions
- 天然果汁と風味を保つために急速に凍らせる
- freeze rapidly so as to preserve the natural juices and flavors
- 玉ねぎとセロリだし汁とヒラマメで作られる
- made of stock and lentils with onions carrots and celery
- またこの調理法のために汁にとろみがある。
- Moreover, the soup has a slight viscosity due to its cooking method.
- うどんをゆで汁ごと大きなたらいにあける。
- Boiled noodles are served in a big Tarai (washtub) with cooking liquid.
- 夕飯は、だいたい一汁一菜が標準であった。
- Standard dinner was often a meal with one soup and one side dish.
- このかえしを出汁で割って蕎麦汁が作られる。
- Soba dipping sauce is made by mixing water with kaeshi.
- 毎日米のとぎ汁などで潤いを与えながら梳る。
- They combed their hair every day while adding moisture to it with rice water (water left over from washing rice).
- 汁気の少ない料理に使う時は、水戻しが必要。
- When used in cooking with small amount of liquids, abura-fu has to be developed by soaking in water.
- 油をぬった紙でつつみその肉汁で焼いた肉・魚
- en papillote
- 樹液が糖蜜と商業的な糖の源である多汁のトウ
- juicy canes whose sap is a source of molasses and commercial sugar
- 黄色い長円形の果物で果肉は多汁質で酸を出す
- yellow oval fruit with juicy acidic flesh
- 主にアメリカ産の多かれ少なかれ多汁質の草本
- genus of mainly American more-or-less succulent herbs
- 白い胞子を環と青い汁にする食用のキノコの属
- genus of edible mushrooms having white spores an annulus and blue juice
- 汁物に使う時は、水もどしせずに料理に使える。
- When used in soup, there is no need to develop abura-fu by soaking in water.
- 小型の熱帯性の大きな属で、普通は多汁質の草本
- large genus of small tropical usually succulent herbs
- サトウキビの汁を煮詰めた濃い黒っぽいシロップ
- thick dark syrup produced by boiling down juice from sugar cane
- 苦いカサバの汁を煮詰めることで作られる調味料
- a flavoring made by boiling down the juice of the bitter cassava
- 脳と他の神経細胞における胆汁色素の異常な蓄積
- an abnormal accumulation of bile pigment in the brain and other nerve tissue
- 血液中の異常に高い量の胆汁顔料(ビリルビン)
- abnormally high amounts of bile pigment (bilirubin) in the blood
- 化膿している症状(膿汁を含むまたは形成する)
- symptom of being purulent (containing or forming pus)
- つけ汁の出汁には川魚(じんぞく)が使われる。
- Broth in the dipping broth is made from freshwater fish (Jinzoku or Rhinogobius flumineus).
- いちご素麺:イチゴの果汁を加えて練ったもの。
- Strawberry somen: Kneaded with strawberry juice.
- 粉末のコンニャクに果汁等を混ぜて固めたもの。
- Konnyaku jelly is fruit jelly solidified by mixing konnyaku powder and fruit juice.
- 主に汁粉やみつまめ等に入れる用途で使われる。
- It is used for mainly putting in shiruko and mitsumame.
- 箸の先から汁物などの汁をぽたぽた落とす所作。
- To drip liquid of soup or the like from the tips of chopsticks.
- 出汁については地域によって種類がいろいろある。
- The soup stock of zoni differs from region to region.
- また、柚子の実の部分を搾った果汁を適量加える。
- To the paste, add a suitable amount of juice squeezed from the fruit.
- 具の多い味噌汁の一種で、豚肉を入れた形である。
- It's a kind of misoshiru with many ingredients, including pork.
- 出汁を取るため、水から豚肉を入れ加熱を始める。
- In order to prepare soup stock, place the pork and cold water into a pot and heat.
- 和食の場合、器を左手で持ち口をつけて汁を飲む。
- In the case of Japanese dishes, you must hold a plate of soup in your left hand and put your mouth at the brim of plate to sip the soup.
- 水分を飛ばして粉末や固形に加工した出汁である。
- In this type, the ingredients are processed into powder or solid form by draining the water from the raw materials.
- ミカンの搾り汁はあぶりだしに用いる事が出来る。
- Mikan juice can be used as an invisible ink.
- 鼻の内側の粘膜の炎症(通常、鼻汁の分泌を伴う)
- an inflammation of the mucous membrane lining the nose (usually associated with nasal discharge)
- ゼラチンと果汁か水で作られたゼリー状のデザート
- jellied dessert made with gelatin and fruit juice or water
- 私は基本的な朝食であるみそ汁とご飯が好きです。
- I like a basic breakfast - miso soup and rice.
- 氏政の有名な逸話として2度汁かけの逸話がある。
- A famous anecdote about Ujimasa features soup and rice.
- このまったりとした汁のおいしさはどうだろう!
- Such delicious, milky juice!
- そこで、別の花の汁を彼女の目に垂らしてやった。
- and threw some of the juice of the other flower into her eyes;
- 以前、人間の乳汁分泌を促進するものと考えられた
- formerly reputed to promote human lactation
- 苦い野生のマラスカチェリーの発酵果汁を蒸留した
- distilled from fermented juice of bitter wild marasca cherries
- 黒っぽい皮と汁をもつ栽培種のすっぱいサクランボ
- cultivated sour cherry with dark-colored skin and juice
- そのたらいを数人で囲み、つけ汁に付けて食べる。
- Several customers sit around the washtub and eat the noodles with a dipping broth.
- 墨を磨る、或いは墨汁をためておく役割を果たす。
- Suzuri serves the purpose when rubbing the ink stick back and forth or keeping Bokuju (black liquid ink).
- 出汁 - 多くの料理に使われる基本的な調味料。
- Dashi (soup stock): basic seasoning used in many dishes.
- 強火で出汁が吹きこぼれるまで(5分程度)炊く。
- Boil the rice on high heat until the broth starts boiling over (about 5 minutes).
- 出汁は、主にコンブ・煮干し・鰹節が多く使われる。
- Soup is made mainly from sea tangles, dried small sardines or dried bonito.
- 和風の出汁(昆布)及びめんつゆを使う場合が多い。
- Mentsuyu (a Japanese soup base) and a Japanese-style soup stock made with konbu (a kind of kelp) are often used.
- 左記以外煮汁に味を付けることは基本的にはしない。
- Basically the soup is not seasoned other than the above.
- 鯉の頭を一緒に煮込むと、出汁が効いてより美味に。
- It becomes richly flavored and tastes better if cooked with the head of carp.
- 椀に汁と切り身を盛りつけ、細ネギ、ユズをのせる。
- Serve carp and soup in a bowl and add strips of green onion and citron.
- みかんの搾り汁等を用いたあぶり出しの技法を使う。
- Using a technique of aburidashi (invisible writing revealed by applying heat) using fresh juice of mikan (tangerine, satsuma), etc.
- ワカメは味噌汁などの汁物の具としてよく使われる。
- It is often used as an ingredient in soup dishes, such as miso soup.
- 各種の液状の出汁が、瓶・袋入りで市販されている。
- Various types of liquid soup stock are sold in bags or bottles.
- だし汁は上品で透き通っていて、独特の甘味がある。
- Soup stock made from L. japonica has a delicate flavor with a transparent appearance, as well as characteristic sweetness.
- 赤い果汁と重く強度があり耐久性のある木を産出する
- yields a red juice and heavy strong durable wood
- 丈夫な包み紙で、血液または肉汁の浸透に耐えるもの
- a strong wrapping paper that resists penetration by blood or meat fluids
- 通常、セイヨウワサビとレモン汁を入れたケチャップ
- usually catsup with horseradish and lemon juice
- 無色か無色に近い汁をもつ薄赤いすっぱいサクランボ
- pale red sour cherry with colorless or nearly colorless juice
- 生卵を割って出汁を入れた麺の上に落としたうどん。
- Tsukimi Udon means Udon noodles in soup broth topped with a broken raw egg.
- すまし汁(吸い物) 出汁を調味した、透明な汁物。
- Sumashi-jiru (a sui-mono dish): transparent shiru-mono dish in which soup stock is seasoned
- そしてその後に味噌汁を啜る、など口内調味を行う。
- Then after this, miso soup is sipped, creating a taste within the mouth.
- 具が多く豚肉が入っている味噌汁状の汁物料理である。
- It's a misoshiru (miso soup)-like soup cuisine with a variety of ingredients, including pork.
- ポン酢、鍋物の具材、天ぷら、ソテー、吸い物、味噌汁
- With Ponzu sauce (juice pressed from bitter oranges), for nabe dishes, tempura, saute, broth, and miso soup.
- 味噌、醤油、みりん、酒(日本酒など)、出汁(だし)
- Bean paste, soy sauce, mirin (sweet cooking rice wine), sake (Japanese liquor, etc.), and soup stock
- 1対の翼と吸汁口または穿孔口を有する昆虫の大きな目
- a large order of insects having a single pair of wings and sucking or piercing mouths
- 乳汁と革のような葉をもつマレーシアの大きな高木の属
- large genus of Malaysian trees with milky juice and leathery leaves
- クランベリーの果汁(たいてい希釈して甘味をつける)
- the juice of cranberries (always diluted and sweetened)
- (3)三杯めは、出汁とわさびでウナ茶づけで食べる。
- (3) The third bowl is eaten as unachazuke with broth and wasabi.
- -主にまる鍋の後に残る出汁に飯を入れ、炊いたもの。
- -The one made by simmering cooked rice in the soup left over mainly in marunabe (Japanese rice & soft-shelled turtle porridge).
- -主に水炊きの後に残る出汁に飯を入れ、炊いたもの。
- -The one made by simmering cooked rice in the soup left over mainly in chicken boiled plain.
- -主にかに鍋の後に残る出汁に飯を入れ、炊いたもの。
- -The one made by simmering cooked rice in the soup left over mainly in kani nabe (crab hotpot).
- バミー(汁有、無し)、クイティアオ(太麺、細麺等)
- Noodle dishes street stalls sell: Ba-Mee (Egg Noodles, with soup or without soup) and Kway Teow (Rice Noodle, with wide or thin noodles).
- 煮物碗は飯碗や汁碗よりやや大きめの蓋付き碗を用いる。
- For the boiled food bowl, a bowl with a lid which is slightly larger than the rice bowl and soup bowl is used.
- このうち飯碗・汁碗などは漆器を用いるのが通例である。
- Usually, lacquerware is used for the rice bowl and soup bowl.
- 煮魚などの残った出汁を再利用しても風味良く仕上がる。
- The leftover soup stock of boiled fish, etc., can be reused to give it a pleasing flavor.
- おつゆを吸い物と味噌汁を区別して使用する場合もある。
- Otsuyu is sometimes used to make a distinction between osuimono (a kind of soup) and miso soup.
- 茶漬けのかけ汁は緑茶のこともあれば出汁のこともある。
- The rice is served with green tea or soup stock.
- 食事 ・・・ ご飯・止め椀(味噌汁)・香の物(漬物)
- Shokuji: boiled rice, tomewan (miso soup) and konomono (pickles)
- 本来は味噌汁の具に合わせて調合を変えるものであった。
- Originally it was altered depending on the ingredients used in the miso soup.
- 出し汁の量を、溶き卵の量の2倍にするのがコツである。
- The key is to ensure the amount of the dashi broth is twice the amount of the beaten eggs.
- 鰹の出汁を用いるため、鰹で有名な土佐の名前を用いる。
- Due to its use of soup stock made from dried bonito, Tosazu was named after Tosa, a region famous for bonito.
- 汁粉は餡(あん)の違いによって区別される場合が多い。
- Shiruko is often categorized by how an (bean paste) is prepared.
- ふんわりとした滑らかな舌触りで、煮汁を良く吸い込む。
- It has soft smooth texture and it absorbs sauce very well.
- 出汁は上記の汁物のほか、おでんなどの鍋料理に用いる。
- Soup stock is used for the above-mentioned soup dishes as well as pot dishes, including oden (a Japanese dish containing all kinds of ingredients cooked in a special broth of soy sauce, sugar, sake, etc).
- 生姜 - 針生姜を使うときと絞り汁を使うときがある。
- Ginger: Either thinly sliced ginger or ginger juice may be used according to circumstances.
- 果汁と通常アプリコットリキュールでつくる数種類のラム
- several kinds of rum with fruit juice and usually apricot liqueur
- 砂糖、レモンまたはライム汁と酒と水を混ぜたハイボール
- a highball with liquor and water with sugar and lemon or lime juice
- 特に植物の汁を吸うアブラムシを指す、数種の小さい昆虫
- any of several small insects especially aphids that feed by sucking the juices from plants
- リュウゼツランの発酵させた果汁で作ったメキシコ産の酒
- Mexican liquor made from fermented juices of an agave plant
- ワインに使用される甘い汁を作り、幹髄がさご澱粉を作る
- yields a sweet sap used in wine and trunk pith yields sago
- 汁を用いない焼きソバの場合は湯切の作業が必要となる。
- For yakisoba without soup, it is necessary to drain hot water.
- (ただし、特別な日や来客時には「一汁三菜」となった)
- (However, 'ichiju-sansai' was served on a special occasion and when there was a visitor).
- -主にふぐちりの後に残る出汁に飯を入れ、炊いたもの。
- -The one made by simmering cooked rice in the soup left over mainly in fuguchiri (Wild Balloon fish stew).
- -主にすきやきの後に残る出汁に飯を入れ、炊いたもの。
- -The one made by simmering cooked rice in the soup left over mainly in sukiyaki.
- 近年では出汁もしくは白湯をかけたもののこともそう呼ぶ。
- Recently, a bowl of rice with soup stock or hot water is called chazuke.
- 乳糖ブイヨンブリリアントグリーン乳糖胆汁ブイヨン培地法
- LB-BGLB method
- lactose broth
- brilliant green-lactose-bile broth method
- 灰汁で白くなることにより製造されたひき割りトウモロコシ
- hominy prepared by bleaching in lye
- おれも真似をして汁(しる)を飲んでみたがまずいもんだ。
- and I too tried the soup which tasted like anything but soup.
- 肝臓で生成されるステロイド酸で、胆汁とともに蓄えられる
- any of the steroid acids generated in the liver and stored with bile
- 厚い皮と果汁の多い果実を持つ柑橘類の多くの果物のどれか
- any of numerous fruits of the genus Citrus having thick rind and juicy pulp
- 多汁の草本で、時にサラダまたは香味野菜として栽培される
- succulent herb sometimes grown as a salad or pot herb
- 煮干や鰹節を出汁とした味噌あるいは醤油味の汁で食べる。
- It is served in a soup broth made from boiled dried fish and dried bonito and is seasoned with miso or soy sauce.
- つけ汁がつけ麺と同様に温かい汁を使う食べ方も存在する。
- These Udon noodles are also served with a warm dipping broth like Tsukemen.
- 地元では鍋料理や味噌汁、刺身などの薬味として用いられる。
- In Kyushu it's used as a condiment for a one-pot dish cooked at the table as well as miso soup, sashimi (fresh slices of raw fish), etc.
- または挽肉を使った汁気の少ないカレーをご飯に乗せたもの。
- Or, a dish which consists of rice and a nearly dry curry sauce using ground meat, which is placed on the rice.
- 近畿地方では、出汁を混入しただし巻き卵の方が主流である。
- In the Kinki Region, tamagoyaki is typically prepared with dashi (Japanese soup stock made from kelp and/or bonito shavings) and the dish prepared this way is called dashimaki.
- 同じく汁物(味噌汁など)も、音を立てても問題とされない。
- Slurping a bowl of soup (including miso soup) is acceptable.
- もう一度煮立ったら弱火にし、灰汁を取り1時間程度煮込む。
- Lower the flame after it boils again, skim off the scum, and stew for about an hour.
- 米の粥の上に出汁を張り、鯛などの魚の切り身を乗せたもの。
- A dish consisting of dashi stock poured over rice kayu, and it is topped with sliced pieces of fish such as sea bream.
- 具材の汁(つゆ)を多めに盛りつけた状態のことを指す符丁。
- It is a jargon referring to the bowl with more sauce of ingredients than usual.
- (時に有毒な)樹脂の汁を持つ、高木、低木、およびつる植物
- trees and shrubs and vines having resinous (sometimes poisonous) juice
- 特にアメリカの熱帯と温帯の雌雄同株の多汁の草本または低木
- monoecious succulent herbs or shrubs of tropical and warm regions especially America
- 胆汁を分泌し、タンパク質と炭水化物と脂肪の代謝に機能する
- secretes bile and functions in metabolism of protein and carbohydrate and fat
- 苦汁工業を興し、大正5年(1916年)ブルトーゼを発売。
- He also established the bittern industry and launched a tonic medicine 'Blutose' in 1916.
- だからさっそく、彼の目に小さな紫花の汁を注ぐことにした。
- so, without more ado, he proceeded to pour some of the juice of the little purple flower into his eyes.
- ゆっくり茶褐色にし、レモン汁・パセリで調味した透明バター
- clarified butter browned slowly and seasoned with lemon juice and parsley
- 出汁は、魚介類を原料とする地元産の魚醤「いしる」を使う。
- For making soup broth, local-made 'Ishiru,' fish sauce made from fish and shellfish is used.
- 鍋料理と煮込んだり、みそ汁の具にするなどの使い方が多い。
- It can be used in many ways, e.g., stewed in a one-pot dish or put in miso soup.
- すり身を使わず出汁の入る「出汁巻」きもよく作られている。
- Dejiru-maki' in which dejiru (soup stock) is used instead of the paste is also often made.
- 他に、おでん汁、野菜スープや、ラーメンスープも利用できる
- In addition, the soup of oden oden (Japanese dish containing all kinds of ingredients cooked in a special broth of soy sauce, sugar, sake, etc.), vegetable soup and ramen soup can also be used.
- -主にしゃぶしゃぶの後に残る出汁に飯を入れ、炊いたもの。
- -The one made by simmering cooked rice in the soup left over mainly in shabu-shabu (thinly sliced meat boiled quickly with vegetables, and dipped in sauce).
- また、亭主から汁替えが勧められ、味噌汁のお替りが運ばれる。
- Also, the host offers another cup of soup and refills the bowl with miso soup if required.
- 土佐酢(とさず)は、三杯酢に鰹節で取った出汁を加えたもの。
- Tosazu is a mixture of sanbaizu (vinegar, soy sauce and sweet cooking rice wine mixed in roughly equal proportions) and soup stock made from dried bonito.
- 漉(こ)し餡の汁粉は「こしあんのぜんざい」と大阪では呼ぶ。
- A shiruko, or a sweet azuki bean soup using koshian (azuki bean paste) is called 'zenzai with koshian.'
- 「おみ」は「味噌」、「おつけ」は「汁」を意味する女房言葉。
- This term is from the language of court ladies during former times and omi means miso, otsuke means shiru.
- (中国料理・西洋料理における『出汁』については下に記述)。
- (The soup stock in Chinese and Western cuisine is explained below.)
- 古沢庵漬けを出汁、醤油などで煮付け、唐辛子などで味付ける。
- Old takuan, that sits in the pickling crock too long, is simmered in dashi (Japanese broth made from bonito, dried sardines, kelp, or in combination) and soy sauce, and flavored by Togarashi (dried hot red chili pepper), and so on.
- パトラッシュに、甘いケーキと汁気の多い肉を持ってきました。
- They brought him sweet cakes and juicy meats;
- ごまだれをめんつゆに入れたりつけ汁として用いる場合もある。
- Sesame sauce is sometimes used as tsukejiru (noodle dipping sauce).
- ご飯に汁がなじむ効果などを求め、蓋をして出される例が多い。
- In order that the soup can be absorbed thoroughly by the cooked rice, the bowl of Donburimono is often served with the lid placed on it.
- とき卵に出汁を入れ、出汁巻き卵をつくる要領でウナギを巻く。
- Broth is added to beaten eggs, and the eel is rolled just like making a dashimaki tamago (omelet made with broth).
- 明治末期にはどじょう汁が一銭五厘、鯨汁は二銭五厘であった。
- Towards the end of the Meiji period, Dojo-jiru was priced at 1 sen and 5 rin and Kujira-jiru at 2 sen and 5 rin.
- その後、インスタント味噌汁は生味噌を用いた製品が主流となる。
- Mainstream instant miso soup products have been those with fresh miso.
- 出汁を加えた豆乳を用いて、野菜、肉、魚介類などを煮て食べる。
- Vegetables, meat and fish can be cooked in soymilk with broth.
- 味噌汁が庶民の食卓に登場したのは室町時代の頃と言われている。
- It is said that miso soup appeared on the common people's tables from the Muromachi period.
- 耐熱容器に出し汁と鶏卵を混ぜたものを注ぎいれ、蒸し器で蒸す。
- Mix the dashi broth and chicken eggs, pour into a heatproof container and steam in a steamer pot.
- 鏡開きにおいては、一般家庭でも鏡餅を用いて汁粉や善哉を作る。
- On the occasion of Kagamibiraki (an annual ritual of cutting and eating a large, round rice cake, which has been offered to the gods to celebrate the new year, on January 11), Japanese people make shiruko or zenzai using Kagamimochi (large, round rice cake offered to the gods) at home.
- ごまだれをめんつゆに入れたりつけ汁として用いるケースもある。
- There are cases in which sesame sauce is used as a dipping sauce or added to the dipping sauce.
- むしろの上に煮たお茶を広げ、煮汁をかけながら太陽の光で干す。
- The boiled tea leaves are spread on woven mat, and dried under the sun with the cooking water sprinkled on them.
- エビやロブスターの料理では、むいた殻で出汁を取ることもある。
- When shrimp and lobster are cooked, the shells are occasionally used as materials in the soup stock.
- アジア料理に使われる、食用になる多汁質の葉のために栽培される
- grown for its succulent edible leaves used in Asian cooking
- ゼラチン状の堅さにするため、煮る前に灰汁の溶液に浸される棒鱈
- dried cod soaked in a lye solution before boiling to give it a gelatinous consistency
- 調理された肉から滴る、味付けされているが煮詰められていない汁
- the seasoned but not thickened juices that drip from cooking meats
- 鼻の慢性疾患で、悪臭を伴う鼻汁と鼻構造の萎縮に特徴付けられる
- a chronic disease of the nose characterized by a foul-smelling nasal discharge and atrophy of nasal structures
- 北米およびヨーロッパの砂浜で見られる多汁質の一年草の小さな属
- small genus of succulent annual herbs found on sandy shores of North America and Europe
- 鎮静効果のある粘液質の汁を含む厚い葉を持つ非常に短い茎の植物
- very short-stemmed plant with thick leaves with soothing mucilaginous juice
- 緑または紫の表皮を持つブドウ属の様々な果汁のある果物のどれか
- any of various juicy fruit of the genus Vitis with green or purple skins
- 出汁については、コンブ、鰹節、しいたけ、いりこなどを用いる。
- The soup stock is made from sea kelp, shaved pieces of dried bonito, shiitake mushroom (Lentinus edodes), dried small sardines, and so on.
- - 出汁を取った後の昆布を取り出し、結んで具として活用する。
- Konbu taken out from soup stock after extraction is tied and used as an ingredient.
- ツメ(詰め):アナゴなどの煮汁を調味し、煮詰めた甘辛いタレ。
- Tsume: the salty-sweet sauce made by seasoning and boiling down conger broth
- 鍋物を味噌で仕立てた場合には味噌汁とは言わないのが普通である。
- Even if miso is added to a one-pot dish cooked at the table, it is normally not called miso soup.
- 果汁はチューハイ等にも用いられ、ユズから作られたワインもある。
- The juice is used for chuhai (a shochu-based beverage), and there is a wine made from yuzu citron.
- 出汁の替わりとしてお好み焼きの生地の中に入れられることもある。
- Occasionally, it is put into the dough of okonomiyaki instead of soup stock.
- 鯉こく(こいこく)とは、輪切りにしたコイを、味噌汁で煮た料理。
- Koikoku is the name of a dish of round sliced carp stewed in miso soup.
- 出汁ではなく、粥の中に各種の具を入れて、煮ながら食べる寄せ鍋。
- A hot pot dish in which various ingredients are added to a pot of porridge instead of stock, cooked and eaten.
- 日本料理において、出汁は最も基本的で重要な材料のひとつである。
- In Japanese cuisine, soup stock is one of the most basic, most important ingredients.
- ここでは日本料理でよく使われる鰹節の出汁をより詳しく説明する。
- Here, the method of extracting the soup stock from katsuobushi is explained in detail, because this one is often used in Japanese cuisine.
- ---クジラ「すす払いの後、鯨汁を作って食べる習慣があるため」
- Whale 'because there is a custom of making and eating Kujira-jiru (whale or blubber soup) after susuharai'
- ヨーロッパ原産の高木で、砂のような手触りの甘い果汁の果実を持つ
- Old World tree having sweet gritty-textured juicy fruit
- 4.煮え立たせる寸前で弱火にして、もう一度灰汁を取り除きます。
- 4. Just before bringing it to the boil, set to a low flame and remove the scum again.
- もし男が寝ているのを見つけたら、その目に愛の汁を垂らしなさい。
- if you find him sleeping, drop some of the love-juice in his eyes,
- 赤い汁の多い種が1つの果実を持つ、ニュージーランドの小さな高木
- small New Zealand tree having red pulpy one-seeded fruit
- 固形食物を入れた肉、魚、または野菜の煮出し汁からなる液状の食物
- liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
- それほど、関西のうどんはとにかく麺より出汁にこだわりを見せる。
- Udon noodles in the Kansai region have a great emphasis on the soup broth rather than on the noodles.
- 大根おろしとカボスまたは柚の果汁(ポン酢)にからませて食べる。
- Mochi eaten with grated radish and juice of citron (bitter orange juice) clinging to the mochi.
- 通常、香の物は数に含まれないため主食以外が「一汁一菜」となる。
- The items excluding the staple food constitute 'ichiju-issai,' because ko no mono is not usually counted.
- だが、他の若い武将は芋汁を食べているのに、直政の食は進まない。
- Naomasa had difficulty eating the potato soup, even though the other young busho (Japanese military commanders) were eating it.
- 食事時、家綱が汁物をすすろうとしたところ、髪の毛が入っていた。
- One mealtime, Ietsuna found a hair in his soup just before he was about to drink it.
- ときどき表面に暗緑色のしみがあるものがあるが、これは胆汁である。
- Dark green stains sometimes found on the surface of tarako are bile.
- 残っただし汁にうどんを入れたり、飯を入れて雑炊にする場合もある。
- In some cases Japansese udon noodles are added in the leftover soup or rice is added to make rice porridge.
- 時間が経つと最後には具が多少溶けて、汁と絡まってどろどろになる。
- Some of the ingredients gradually break down over time to make the broth liquid thick.
- 島根県や鳥取県においては雑煮として正月に汁粉を食べる風習がある。
- In Tottori Prefecture and Shimane Prefecture, there is a custom to eat shiruko as zoni on the New Year's Day.
- 残った昆布や出し汁は、そのまま食したり他の料理に転用してもよい。
- The remaining kombu and soup can be taken as-is or can also be used for other foods.
- 味噌などを入れない「澄まし汁」が多く、麩(ふ)なども具に入れる。
- Kimosui is usually a clear soup 'sumashi-jiru', without miso (soybean paste) or other murky sauces but with such ingredients as fu (bread-like pieces of wheat gluten).
- 北海道余市町に大日本果汁(のちのニッカウヰスキー)を興している。
- He founded Dainipponkaju Co., Ltd (later The Nikka Whisky Distilling, Co., Ltd.) in Yoichimachi, Hokkaido.
- 熱帯アメリカ産の小木で、汁気が多く少し酸っぱい大きな果実をつける
- small tropical American tree bearing large succulent slightly acid fruit
- 羽がある場合は細くやわらかい羽を持つ、様々な非常に小さい吸汁昆虫
- any of various small to minute sucking insects with narrow feathery wings if any
- 汁椀の底に具が残っていないかと、箸を椀の中でかき回して探る所作。
- To fumble for food remaining at the bottom of a soup bowl with chopsticks.
- 古くから山間部までかなり広く流通し、鯨汁や煮物に用いられてきた。
- This food has been distributed even in mountain areas from old times, being used for Kujira-jiru or nimono (what is boiled and seasoned for eating).
- 夕飯、(汁)干し大根 (平)竹の子、玉子とし (焼き物) 塩ほら
- Dinner: (soup) hoshi daikon (dried Japanese radish), (hira [boiled foods]) takenoko (bamboo shoot) and egg, (yakimono [grilled fish]) salted mullet
- 鶏ガラの出汁とともに、牛乳を加え、まろやかさとコクを加えるもの。
- Milk is combined with chicken soup to add smoothness and richness.
- 主として東日本及び九州は澄まし汁が多く、関西は白味噌仕立てが多い。
- A clear soup is common in Eastern Japan and in Kyushu while a white miso soup is popular in the Kansai region.
- また、「出汁取り用」をそのまま鍋に残す・戻すかは個人の判断による。
- It's an individual decision whether or not to leave the pork as it is in the pot for use as 'soup stock.'
- 一献目の酒が出された後、一汁三菜の二菜目にあたる煮物碗が出される。
- After the first serving of sake, a boiled food bowl which is the second dish of the meal with one soup and three side dishes is served.
- 向付は一汁三菜の一菜目にあたるもので、なます、魚の造りなどを盛る。
- Mukozuke is the first dish of the meal with one soup and three side dishes which may contain namasu (a dish of raw fish and vegetables seasoned in vinegar) or a selection of fish.
- その後、冷まして煮汁の表面に固まったラードを取り除いた上で煮返す。
- Then let them cool, remove lard solidified on the surface of broth, and boil them again.
- うどん・汁物・鍋物用の白だし、煮物用の朱だしなどが市販されている。
- For example, shirodashi (white soy sauce with soup stock), which is used for udon (Japanese wheat noodles), soup dishes and pot dishes, is available in the marketplace, as is akadashi (a soup stock utilizing dark-brown soybean paste), which is used for foods boiled in broth.
- 昆布は、主に乾燥させて出汁をとるために日本料理では幅広く使われる。
- After being dried, kelp is widely used for making soup stock in Japanese cuisine.
- ラードを塗った子牛を軽く炒めてとろ火で煮て、煮汁でつやを出したもの
- larded veal braised and glazed in its own juices
- スカートを脱ぐだけで、彼のズボンはもう我慢汁でビショビショだった。
- I only had to take off my skirt and his pants were soaked with precum.
- ヘモグロビンの生成物として形成される胆汁の中のオレンジ―黄色の色素
- an orange-yellow pigment in the bile that forms as a product of hemoglobin
- 多肉多汁で食用の濃い緑色の葉のために広く栽培される南西アジアの植物
- southwestern Asian plant widely cultivated for its succulent edible dark green leaves
- 種々の栽培種の甘いサクランボで、甘くて汁の多いハート形の果物を持つ
- any of several cultivated sweet cherries having sweet juicy heart-shaped fruits
- この状態で市販されているものを墨汁(ぼくじゅう)または墨液と呼ぶ。
- Sumi sold commercially in this state is called bokuju (liquid sumi ink) or sumijiru (liquid sumi ink).
- もち米とだし汁を内釜に入れて、その上に調味料を回し、具材を載せる。
- Put the glutinous rice and the soup into the inner pot and pour the flavorings evenly in a circular motion, and then put the ingredients on it.
- アナゴやハマグリは煮あげて、煮汁を煮詰めた「ツメ」を塗って供する。
- When serving processed conger or clam, it is stewed before being coated with the boiled down sauce called 'tsume.'
- タレには主に、出汁・醤油・みりん・砂糖などをあわせたものが使われる。
- The sauce is made by mixing soup stock, soy sauce, sugar and mirin, which is a sweet rice wine used for cooking.
- --包丁で叩き割ったり、すりつぶしてから入れることもある(納豆汁)。
- Add it after chopping with a knife or mashing (Natto jiru).
- 朝食に限らず食事の時の白米のご飯の付け合せの汁物として飲まれている。
- It is consummed not only for breakfast, but also for other meals as a soup for white rice.
- 汁粉には種類も多く、こうした基本的なものの他に以下のような物がある。
- There are various types of shiruko including the ones as described below in addition to those basic varieties that have been previously mentioned.
- 出汁を上手に作れない者は日本料理を上手に作れない者とされる事も多い。
- It is often said those who are unskilled at making soup stock are unable to make good Japanese dishes.
- 明るい赤の果汁を有するピタハヤ・サボテンの非常に濃く色づいた食用の実
- highly colored edible fruit of pitahaya cactus having bright red juice
- 皮は赤茶色で堅く、多汁質の赤い果肉に種がいっぱいある大きな球状の果物
- large globular fruit having many seeds with juicy red pulp in a tough brownish-red rind
- その後1汁5菜の料理が出されたが、長矩は湯漬けを二杯所望したという。
- Naganori wanted two yuzuke (hot water on cold rice) though one soup and 5 dishes were served.
- 米国南西部およびメキシコ北部産の食用になる多汁質の果実を持つサボテン
- cactus of the southwestern United States and northern Mexico having edible juicy fruit
- 常緑の木、または低木の属で、白い漏斗形の花が咲き、乳白色の液汁が出る
- genus of evergreen trees or shrubs with white funnel-shaped flowers and milky sap
- 円錐花序の花と太く汁の多い莢を持つ中国と米国の落葉性の高木の小さな属
- small genus of deciduous trees of China and United States having paniculate flowers and thick pulpy pods
- このかえしを基本に、コンブ、鰹節を基本とした出汁で割って作っている。
- Soup broth in the Kanto region is cooked by diluting this Kaeshi with broth made mainly from Konbu and dried bonito.
- また、だし汁ではなく湯で茹でた後、味噌をつけて食する味噌田楽もある。
- There is also Misodengaku in which ingredients are boiled not with soup stock but water and are eaten with miso dip.
- これを行わないために食事の最初には汁物を一口すするのが作法とされる。
- It is considered as a good manner to take a sip of soup as the start of a meal to avoid Mogibashi.
- だいたいどの店でもどじょう汁と鯨汁は同じ値段で十六文で売られていた。
- In almost all restaurants, Do-jiru and Kujira-jiru was priced at the same 16 mon.
- 食事の最後に出される小さめの吸物で、「箸洗い」「すすぎ汁」とも称する。
- A modest amount of Japanese-style soup is served as the last dish and it is called the 'hashiarai' (washing of chopsticks) or the 'susugijiru' (washing of the soup).
- 飯碗と汁碗は塗り物の蓋付き碗、向付は陶器製の皿を用いるのが普通である。
- Normally, lacquerware having a lid is used for the rice bowl and soup bowl, and a ceramic plate is used for mukozuke.
- 赤い色のついた豆の煮汁は冷まし、米を浸しておく事で赤飯の色付けとする。
- Cool down the red-colored broth of the parboiled beans or peas, and immerse the rice in it in order to make the rice reddish when it's steamed or boiled.
- カレーライスのうち、飯の上にかける汁をカレーソース (調味料)と呼ぶ。
- In curry and rice, a sauce that is poured over rice is called a curry sauce (seasoning).
- 会席料理の献立は、一汁三菜(吸い物・刺身・焼き物・煮物)が基本である。
- The basic menu of kaiseki ryori consists of three dishes with soup (usually Japanese broth, together with sashimi or slices of raw fish, grilled and boiled foods).
- そのまま食べることが多いが、好みによって焼いたり、汁粉に入れたりする。
- Although daifuku are normally eaten as-is, they can also be roasted or added to sweet bean soup as desired.
- 梅椀という名前は梅の花の塩漬けを汁粉に浮かべて出したからともいわれる。
- It is said that the term Ume Wan came from the practice in which shiruko was served with salt-preserved plum flowers floating on the top.
- 最近、以前よりのスープを元味とし、それに魚介出汁を加えた新味を始めた。
- Recently, the shop has started a new flavor created by adding seafood broth to the soup base as a original flavor.
- 吸い物は出汁で味が決まるためよい出汁をとることがなによりも重要である。
- The taste of suimono depends on the soup stock; therefore, it is more important than anything else to prepare good soup stock.
- 実は名古屋圏で飲まれている赤い味噌汁の多くは赤だしであるとも言われる。
- Actually, most of the miso soup eaten in the Nagoya region is called 'Akadashi.'
- たといわたしは雪で身を洗い、灰汁で手を清めても、 (ヨブ記 9:30)
- If I wash myself with snow, and cleanse my hands with lye, (Job 9:30)
- トウダイグサ科の標準属:全種が乳状の汁を含む多様な植物のとても大きな属
- type genus of the Euphorbiaceae: very large genus of diverse plants all having milky juice
- 讃岐・京都などに伝えられており、地域によって具・出汁など内容が異なる。
- Shippoku Udon is a traditional dish in Sanuki, Kyoto and so on, but toppings and soup stock vary from region to region.
- 出汁は当地で獲れるトビウオ(当地の言葉でトビウオという)で出汁をとる。
- Soup broth is made from flying fish (called 'Tobiuo' in the dialect of this region) caught in this region.
- 東京職工学校(現・東京工業大学)で応用化学を学び、その後、墨汁を発明。
- He studied applied chemistry at Tokyo Vocational School (present-day Tokyo Institute of Technology), and he later invented bokuju.
- 味噌汁 出汁に味噌を溶いた、熱い汁物の総称で、中に入れる具は多種多様。
- Miso-shiru: the name for all hot shiru-mono dishes in which miso is dissolved into soup stock, with a variety of ingredients placed in it
- 禅寺の食のタブーを克服するため調理技術が発達し、出汁の概念が生まれた。
- Cooking techniques to overcome taboos on meals at Zen temples developed, and the concept of soup stock was generated.
- 朝飯、(汁)豆腐 (平)わらひ、ふ、ふき、椎茸、焼豆腐 (焼き物)塩鰤
- Breakfast: (soup) tofu (bean curd), (hira [boiled foods]) warabi (western bracken fern), fu (dried bread-like pieces of wheat gluten), fuki (a kind of wild vegetable, a Japanese butterbur), shiitake mushroom and grilled tofu, (yakimono [grilled fish]) salted Japanese amberjack
- なおつゆは現在ではこの地方でも一般にそうめんやそばのつけ汁のことである。
- Now in this area tsuyu generally means dipping sauce of somen (thin wheat noodles) and buckwheat noodles.
- 味噌汁の具(実)には、地方風土により様々な差異があるがここに一例を記す。
- There are various ingredients (mi) of miso soup depending on the areas and some examples follow;
- 絞ったユズの果汁を砂糖と無発泡水で割ったレモネードのような飲み物もある。
- There is a beverage resembling lemonade, which is made by mixing squeezed yuzu citron juice with still water and sugar.
- また福岡県以外の地域では、追加の出汁として昆布を鍋底に敷いたものもある。
- In regions other than Fukuoka Prefecture, konbu (a kind of kelp used for Japanese soup stock) is laid in the bottom of pot as an additional stock.
- おかずは、汁気のないものを少しずついろいろ詰め合わせるのが一般的である。
- Makunouchi-bento usually have a varied assortment of accompanying dishes, which do not contain much moisture, each in a small amount.
- 赤だし(あか-)とは八丁味噌などの豆味噌に米味噌を合わせて作った味噌汁。
- Akadashi miso soup is a miso soup made from a blend of Hacho-style (soy bean and rice) miso paste.
- 器にタケノコとワカメを盛って、煮汁をはり、木の芽(山椒の若葉)を添える。
- Bamboo shoots and seaweed should be arranged in a bowl, and then the broth should be poured on them and then garnished with kinome (a young leaf of the Japanese pepper tree).
- すだちなどの柑橘類の汁で酸味をつけた醤油たれやポン酢をつけることが多い。
- It is often dipped in ponzu sauce or soy sauce made tangy with juice from citrus fruits, such as citrus sudachi.
- 基本的に、上の二つとは製法が異なるが、短時間で出汁を取る為の製品である。
- Basically, this type of product employs a different production method than the previous two, but they have the same purpose of extracting the soup stock in a short time.
- しかし元来、「ぜんざい(善哉)」の語は関西などでつぶしあんの汁粉を指す。
- However, the word 'Zenzai' originally meant shiruko (sweet red-bean soup with pieces of rice cake) prepared with coarse sweet red-bean jam.
- 一汁一菜(いちじゅういっさい)とは、日本における食事の献立の構成の一つ。
- 'Ichiju-issai' is one of the menu compositions of meals in Japan.
- 火を加え、ゆっくり茶褐色にし、酢かレモン汁とケーパーで調味した透明バター
- clarified butter browned slowly and seasoned with vinegar or lemon juice and capers
- それで、彼らが眠ったら、この、別の花の汁をライサンダーの目に垂らすのだ。
- and when you find they are asleep, drop the juice of this other flower into Lysander's eyes,
- ウロビリノーゲンから形成され、糞便、また尿で少量で見つかる茶色の胆汁色素
- brown bile pigment formed from urobilinogens and found in feces and in small amounts in urine
- 冷やしたうどんの上に、みりん醤油などの冷たい出汁(香露)をかけてたべる。
- Koro Udon are chilled Udon noodles eaten with cold soup broth (called Koro) seasoned with mirin (sweet cooking rice wine) and soy sauce.
- うどんつゆは、西日本では昆布と煮干で取った出汁を淡口醤油で調味したもの、
- In western Japan, soup broth is mainly made from broth prepared by using Konbu (a kind of kelp used for broth) and boiled-dried fish, which is seasoned with light-colored soy sauce.
- 電子レンジ加熱中に出た肉汁は肉の旨みを含んでいるので、ソースに利用する。
- Since gravy from the patties heated in a microwave oven has a delicious taste, it is used for making sauce.
- 味噌汁を飲む回数が多い人は、胃がん死亡率が低くなるという調査結果がある。
- Results of investigation show that people who often drink miso soup have low death rate from stomach cancer.
- このため、輸入果汁から生産された日本産ワインというものまで流通していた。
- Because of this, some products labeled as Japanese wine that were produced using imported grape juice were distributed.
- 供え終わったときに木槌などで砕き割り、汁粉などに加工して食べる風習がある。
- After the period for display is over, there is a custom of breaking kagami-mochi into pieces with a wooden hammer or the like and then eating the pieces by making them into shiruko (sweet red-bean soup with pieces of rice cake) and so forth.
- そのほか、天ぷらや酢の物、味噌汁の具など、独立した食材としても用いられる。
- Additionally, they're used as an independent foodstuff for other foods, such as tempura, su-no-mono, miso soup, etc.
- これは『南方録』でも強調され、「懐石」=「一汁三菜」という公式が成立する。
- This form of meal was emphasized in a tea book called 'Nanporoku,' and the formula that 'kaiseki' equals 'one soup and three side dishes' was officially established.
- 沖縄県の大衆食堂には「みそ汁(みそしる、みそじる)」というメニューがある。
- In Okinawa Prefecture the menu in restaurants lists misoshiru or misojiru.
- 汁の味付けには醤油味にニンニクや唐辛子を入れたものと、味噌味のものがある。
- The base soup is usually soy sauce with garlic and chili pepper or miso.
- かえしとは「煮かえし」の略された物で、蕎麦汁(そばつゆ)に使われる調味料。
- The word 'kaeshi' is an abbreviation of 'nikaeshi', a seasoning used as a soba (buckwheat noodles) dipping sauce.
- この時、大量のゆで汁を取るため、ゆでた大根も大量に余ったので近所に配った。
- A large amount of simmered Japanese radish which was produced to generate a large amount of water vapor was then distributed to neighbors.
- 汁気の多いおかずは慎重に詰めるか、あるいは、全く避けられなければならない。
- Moist food must be carefully packed or completely avoided.
- 特にリュウゼツランと、様々なリュウゼツランの果汁が発酵したメキシコの飲み物
- fermented Mexican drink from juice of various agave plants especially the maguey
- 主に果汁と砂糖で作られるが、牛乳、卵白またはゼラチンを含む冷たいデザート、
- a frozen dessert made primarily of fruit juice and sugar, but also containing milk or egg-white or gelatin
- 禅坊主じゃあるまいし、毎日毎日、一汁一菜のダイエットメニューは勘弁してよ。
- What? A little soup and celery is all I get? I'm not a Zen monk. I can't survive on an austerity diet like this.
- その花の汁を、ティターミアが眠っているときにまぶたに落としてやろうと思う。
- Some of the juice of that flower I will drop on the eyelids of my Titania when she is asleep;
- その間火の上にかかった栗はジウジウ汁を出したり、パチパチ音を立てて割れた。
- while the chestnuts on the fire sputtered and cracked noisily.
- 乾燥レンズ豆の間延びした味をはっきりさせるためにそれはレモン汁を必要とした
- it needed lemon juice to sharpen the flatness of the dried lentils
- あるものは糞便で排出され、あるものは胆汁または尿で再吸収されて、排出される
- some is excreted in the feces and some is resorbed and excreted in bile or urine
- マラスカの高木の、苦みのある小粒の果実で、果汁はマラスキーノ種の原料になる
- small bitter fruit of the marasca cherry tree from whose juice maraschino liqueur is made
- 奥村によれば、麵を加熱して付け汁で食する(うどんの)食べ方は中国には無い。
- He also said that Chinese never ate heated Udon noodles with dipping broth.
- しかし、だし汁にコショウが入っているのが普通で、味は似て非なるものが多い。
- Soup broth in Japanese style Udon and in the Republic of Korea style Udon appear similar, but in fact, the taste is quite different, because the latter soup broth is usually peppered.
- 一部の寿司や汁物、飲み物は客が店員に直接注文しなければならない場合がある。
- Some sushi, soup, and drinks not traveling on the conveyer belt, can be ordered directly from the shop staff.
- 東日本では昆布と鰹節の出汁を濃口醤油で調味したものが用いられることが多い。
- On the other hand, in eastern Japan, soup broth is mainly made from broth prepared by Konbu and dried bonito, which is seasoned with dark-colored soy sauce.
- コンニャクはおもにおでん、煮物、味噌汁、豚汁など汁物や鍋物の具に使われる。
- Konnyaku is mainly used as an ingredient in shirumono (a soup dish) and nabemono (a dish served in a pot at the table) such as oden (a Japanese dish containing all kinds of ingredients cooked in a special broth of soy source, sugar, sake, etc), nimono (food boiled and seasoned), miso soup, and pork miso soup.
- 現在、豚汁や殻付きのあさりが入ったカップ味噌汁など品揃えも豊富になっている。
- There are many variations now like a cup of instant miso soup with pork and short-neck clams with shells.
- ソースのベースはフォン・ド・ヴォーや中華スープ、煮干しの出汁など様々である。
- The base of the sauce runs the gamut from fond de veau to Chinese chicken soup stock or Japanese soup stock with boiled dried fish.
- 水分は野菜から出るが、ここで好みにより水や日本酒、昆布出汁を追加しても良い。
- Although some quantity of water may be released from the vegetables, you can adjust the flavor by adding more water, Japanese sake or seaweed broth, as you like.
- そうしなければ汁が他のおかずに混じり悲惨な状態になるかもしれないからである。
- If not, liquids are mixed with other accompanying dishes, and might cause misery.
- また一汁一菜として粗食の代表とされる食生活でも、欠かせないものとされている。
- It is also a must to have 'one bowl of soup and one side dish' with a typical meal.
- 多汁で食べれるオレンジ程の大きさの実をつける西インド諸島と南アメリカ北部の木
- tree of the West Indies and northern South America bearing succulent edible orange-sized fruit
- 主に北米産の多汁質の草本の属で、白またはピンクの花が通常頂生の総状花序をなす
- genus of mainly North American succulent herbs with white or pink flowers usually in terminal racemes
- 胆汁色素(ビリルビン)が血液中に蓄積することにより、皮膚と白目が黄変すること
- yellowing of the skin and the whites of the eyes caused by an accumulation of bile pigment (bilirubin) in the blood
- 砂糖・オレンジの皮をおろしたもの・少量のオレンジの果汁をかけたバタートースト
- buttered toast with sugar and grated orange rind and a little orange juice
- お前さんが何であろうと、お前さんには墓場よりも肉汁の気の方が余計にあるね。」
- There's more of gravy than of grave about you, whatever you are!'
- 緑色の革質の皮と甘い多汁質の半透明の果肉をもつ、丸い1インチ大のカリブ産果物
- round one-inch Caribbean fruit with green leathery skin and sweet juicy translucent pulp
- サトウキビまたは類似した植物から汁液を抽出した後に残る、乾いた粉末状のパルプ
- the dry dusty pulp that remains after juice is extracted from sugar cane or similar plants
- 愛知県の郷土料理のひとつで、赤味噌(八丁味噌)仕立ての汁と腰の強い麺が特徴。
- Miso-Nikomi Udon is a local dish of Aichi Prefecture, which is characterized by its soup broth seasoned with Aka-miso (dark-brown miso paste, also called Haccho-miso) and elastic noodles.
- 一方、釜山周辺では日本のうどんと同様のだし汁に、キムチを盛ったウドンがある。
- On the other hand, Udon noodles topped with Kimchi, with a soup broth similar to Japan's, are available around Pusan.
- 煮物、蒸し物の場合、出汁を基本に味噌や醤油を用いて味付けが行われる事が多い。
- The flavor of nimono (boiled and seasoned foods) or mushimono (steamed foods) mostly provided by miso or soy sauce, based on soup stock.
- すり身を入れた方が江戸前ずし本来の仕事で、出汁巻きは日本料理的な仕事である。
- Using paste is the quintessential process for Edomae-zushi, while dejiru-maki is rather a process for Japanese dishes.
- 雑煮(ぞうに)とは正月に多く食べられる、餅を主と具材をあしらった汁料理である。
- Zoni is a soup dish which contains mochi (rice cakes) and other ingredients, and it is usually eaten in the New Year.
- 絞り滓は2番煮をおこない、1番煮汁に混ぜ、あるいは新原料海藻の1番煮に用いる。
- Again, boil the marc of the squeezed seaweed to obtain the secondary liquid, and mix the liquid with freshly boiled liquid or use it to boil new, raw seaweed.
- この調和は日本国外でも人気があり、他の汁物には見られない特徴のある料理である。
- The above harmony is also popular outside Japan, and it has unique characteristics that aren't seen in other kinds of soup cuisine.
- 飯碗、汁碗、向付を乗せた折敷(おしき、脚のない膳)を亭主自ら運び、客に手渡す。
- The host carries a lacquered wooden tray bearing a rice bowl, soup bowl and mukozuke.
- 豚汁(ぶたじる、とんじる)とは、豚肉と野菜を煮込んで味噌で調味した日本の料理。
- Butajiru (Tonjiru) is a Japanese cuisine that is prepared by stewing pork and vegetables with miso (bean paste).
- 塩味を付けた澄まし汁のようなだし汁(主として鰹節だし)に浸した状態で供される。
- When it is served, it is immersed in clear, salted dashi broth soup (mainly made from small pieces of sliced dried bonito).
- 和風の出汁を用いたものがライスカレー、洋風のスープを用いたものがカレーライス。
- Rice curry uses Japanese-style soup stock, while curry rice uses Western-style soup stock.
- この料理・もしくは食べ方は一般に、お好みでご飯の上から熱い茶やだし汁をかける。
- Before tasting this dish, hot tea or hot soup stock, whichever is preferred, is poured over the rice.
- なお作法にうるさい向きでは、箸は余り汁に深く浸す事も無作法だと云うことである。
- Some people who are particular about manners may say it is also rude to dip chopsticks deep into a bowl of soup.
- 一方で煮物や吸い物の味付けには淡口を用い、出汁の風合いを壊さないよう調味する。
- Meanwhile, usukuchi soy-sauce is used to season boiled food or soup so that the flavor of soup stock wouldn't be spoiled.
- 食材の色や風味を生かしやすいため、汁物、煮物、うどんつゆなどに好んで使われる。
- Usukuchi soy-sauce is preferably used for soup, boiled food, and udon (Japanese wheat noodles) soup as it makes the color and flavor of food easily alive.
- 易しく作れるがおねば(粘り気のある汁)が出易く、炊き粥にくらべると味が落ちる。
- It is easy to make but it tends to produce more oneba (sticky paste), and it is not as flavorful compared to takigayu (cooked thin rice porridge).
- 1930年には銀座のお汁粉屋「若松」がみつまめに餡をのせたあんみつを発売した。
- In 1930, an oshiruko (sweet red-bean soup with pieces of rice cake) shop 'Wakamatsu' located in the Ginza launched anmitsu which was a mitsumame with bean jam on it.
- または御御御汁(御御御付)と書き、おつけにさらに接頭辞が付いたという説もある。
- According to a theory, it was also written 御御御汁(御御御付) created by adding another prefix added to otsuke.
- また、島根県の山間部では山葵の風味を生かした汁かけご飯の一種、うずめ飯がある。
- In the mountainous area of Shimane Prefecture, Uzumemeshi, a kind of shirukakegohan (boiled rice with soup) that has the taste of wasabi, is available.
- 食通の池波らしく、あるときは焼き干しの鮎を出汁に使うと言う贅沢なものもあった。
- IKENAMI was a gourmet, and he used broiled and sun-dried Ayu as stock, which was extravagant.
- 出汁に醤油や塩などを加えて色付け・香り付けした汁を「吸い地(すいじ)」という。
- Soup stock colored and flavored with soy sauce, salt, and other seasoning is called 'suiji.'
- 無色の果汁の薄い赤いの実を結んでいるいくつかの栽培されたスミノミザクラ木の総称
- any of several cultivated sour cherry trees bearing pale red fruit with colorless juice
- (汁かけ飯の量も量れぬ者に、領国や家臣を推し量ることなど出来る訳がない、の意)
- (Meaning, someone who cannot measure the amount of soup suitable for his rice cannot assess the situation of his territory or vassals right.)
- 熟すと種を出し、さわると激しく汁を放出する楕円形の果実を持つ、地中海のつる植物
- Mediterranean vine having oblong fruit that when ripe expels its seeds and juice violently when touched
- 単純にカレーライス用の汁(カレーソース)をうどんにかけただけという場合もある。
- Curry Udon is sometimes cooked by simply pouring curry sauce cooked for 'curry and rice' over Udon noodles.
- おかずを3品(主菜1品+副菜2品)にした「一汁三菜」の構成も良く知られている。
- The composition of 'ichiju-sansai' that has three dishes (one main dish + two side dishes) is also well known.
- ユズの果汁は日本料理等において調味料として、香味・酸味を加えるために用いられる。
- The juice of the yuzu citron is used in Japanese cuisine as a seasoning to add flavor and a sour taste.
- これを泡盛、醤油、カツオの出汁、砂糖をあわせた煮汁の中に入れて弱火で数時間煮る。
- Soak them in broth of Awamori, the distilled spirit of Okinawa, soy sauce, soup stock of dried bonito, and sugar and boil them on low heat for a few hours.
- たっぷりの出汁に具を入れ、味付けに醤油、砂糖、みりん、日本酒などで味付けをする。
- The ingredients are put in a substantial amount of dashi broth and seasoned with soy sauce, sugar, mirin (sweet cooking rice wine), and sake.
- 鴨肉からは良質の出汁が出てコクがあるが、コンブなどで軽く出汁をとってもおいしい。
- Though a duck meat itself produces a good quality broth with a strong flavor, it is also very tasty if a stock made of kombu kelp is added.
- ミルクのような果汁を持ち、たいてい食用になる多重の果実をつける熱帯高木または低木
- tropical trees or shrubs with milky juice and often edible fleshy fruit
- 黄色い厚い外皮と酸味のある多汁の果肉を持つ、大きく丸い食用果実のカンキツ類の高木
- citrus tree bearing large round edible fruit having a thick yellow rind and juicy somewhat acid pulp
- 香りのよい多汁質の果肉と毛状大きな種をもつ、大型で卵形のなめらかな皮の熱帯性果物
- large oval tropical fruit having smooth skin, juicy aromatic pulp, and a large hairy seed
- 消化で必要になるまで(肝臓で分泌される)胆汁を貯蔵する、肝臓につながった筋肉の嚢
- a muscular sac attached to the liver that stores bile (secreted by the liver) until it is needed for digestion
- クラチット夫人は肉汁(前以て小さな鍋に用意して置いた)をシューシュー煮立たせた。
- Mrs Cratchit made the gravy (ready beforehand in a little saucepan) hissing hot;
- レモン汁の代わりに白ワイン・タラゴン・シャロットを入れたオランデーズに似たソース
- a sauce like hollandaise but made with white wine and tarragon and shallots instead of lemon juice
- 朝飯、(汁)きざみ大根 (平)八杯豆ふ (焼物)かれい (猪口)揚豆腐、角大こん
- Breakfast: (soup) kizami daikon (sliced radish), (hira [boiled foods]) hachihai tofu, (yakimono [grilled fish]) flatfish (choko [food arranged on a small dish]) fried tofu, daikon cut in cubes
- 自ら質素倹約に努め、着物は木綿、食事は朝夕の2回とし、献立も「一汁三菜」とした。
- Yoshimune himself strived to live a simple life and cut costs, by wearing cotton kimono and having a meal twice a day, in the morning and evening, consisting of no more than 'one soup and three dishes.'
- また、長崎の卓袱料理においては「梅椀」という名で御前汁粉がデザートとして出される。
- In Shippoku Cuisine (special Chinese cuisine developed in Nagasaki Prefecture into which Japanese cooking methods were incorporated), gozen-jiruko under the name of 'Ume Wan' is served as dessert.
- 沢庵が柔らかくなったら水を捨て、出汁・醤油・油(胡麻油)大さじ1程度を加えて煮る。
- When takuan becomes soft enough, pour the water off, then add dashi, soy sauce, and one table spoon of sesame oil, and let it simmer for a while.
- 下面ビール酵母で生成される(通常煎じることで麦芽汁を作ることで)ビールの一般的用語
- a general term for beer made with bottom fermenting yeast (usually by decoction mashing)
- 米国にも広い範囲で帰化している欧州産直立性落葉低木で、房になった多汁質の実をつける
- upright deciduous European shrub widely naturalized in United States having clusters of juicy berries
- インド人たちは大麻を煎《せん》じた汁に酔いしれて、ぐっすり眠っているところだった。
- The Indians were in the act of plunging themselves into the drunkenness caused by liquid opiummingled with hemp,
- 米国南部原産のサンザシで、酸味があり、多汁な緋色の果実はゼリーや保存食の材料となる
- hawthorn of southern United States bearing a juicy, acidic, scarlet fruit that is often used in jellies or preserves
- 蒲郡の街中のうどん屋では注文時に出汁の種類を聞いてくる店もあるという結果であった。
- It also reported that some Udon noodle shops in Gamagori City asked customers about the kind of soup broth they like when taking orders.
- ゆするつき(泔坏)は、洗髪、調髪のための米のとぎ汁、白水(しろみず)をいれる容器。
- Yusurutsuki is a container for shiromizu (water after washing rice) which is to be used for washing and arranging hair.
- 玉こんにゃくを煮るときはするめで出汁をとり、日本酒を多めに入れると美味しくできる。
- Simmering tamakonnyaku in a broth of surume (dried squid) and adding more of sake (rice wine) to the broth makes tamakonnyaku delicious to eat.
- 茹でた後調味した酢に漬けたり煮汁で煮返したりと、さらに手をかける仕事も少なくない。
- It is not rare that boiled ingredients are put through more complicated processes such as being marinated in seasoned vinegar or being cooked in broth.
- 灰汁の強い根菜や球根を主とする噛み応えのある野菜、豚肉の脂や味噌の香りが特徴である。
- Its characteristics are the combination of hard-to-chew vegetables such as root vegetables and bulbs, which are strong-tasting and harsh, and the flavor of lard and miso.
- 豚汁に用いる材料には、地域差・家庭差があるが、ここでは一般的と思われるものを挙げる。
- Although the materials used in preparing Butajiru will differ according to the region or household, the following are commonly used:
- 元々は醤油ダレの事であり、チャーシューの煮汁を煮詰めた物を使う店がほとんどであった。
- Originally referred to a soy-based sauce, and most restaurants used a sauce made by boiling down broth of roast pork.
- 日本ではご飯、味噌汁、漬物、卵焼き、海苔と並んで和食の朝食には欠かせない一品である。
- Aong with rice, miso soup, pickles, Japanese omelet and nori seaweed sheet, dried fish is one of the essential items on the breakfast table in Japan.
- 後述する島根県での雑煮における汁粉も、元来はこうした塩味の料理であったと考えられる。
- The shiruko eaten in Shimane Prefecture as zoni (New Year's special soup with rice cake as a main ingredient), which will be described later, is considered to have originally been a savory dish.
- 粗く挽いたトウモロコシの粉を水またはだし汁に溶き、かきまぜながら煮た北イタリアの粥。
- A northern Italian dish made by boiling and stirring a mixture of coarsely ground cornmeal with water or broth.
- もっとも、東日本などの地域では、粒餡を使用したぜんざいを汁粉(しるこ)と呼んでいる。
- In the meantime, in the eastern part of Japan, the zenzai using tsubuan (the azuki bean paste with azuki chunks in it) is called 'shiruko.'
- 韓国料理においては、牛肉、鶏肉などが材料としてよく使われる他、貝の出汁も用いられる。
- South Korean cuisine frequently uses beef and pork as the materials for the extraction of soup stock, and additionally they use the soup stock from shellfish in cooking.
- 米国西部の一年生のタカトウダイで、派手な白い包葉のついた花の房と毒性の強い乳汁をもつ
- annual spurge of western United States having showy white-bracted flower clusters and very poisonous milk
- ねずみ大根という辛いダイコンをすりおろした汁に信州味噌を溶かしたつゆにつけて食べる。
- It is served with a dipping broth made from juice of grated hot daikon (Japanese radish) named Nezumi Daikon (Japanese radish named after the shape with a thin tail being similar to a mouse) and is seasoned with Shinshu miso.
- 墨汁には古来の墨と異なり化学的に合成された物質が原材料として使われている場合もある。
- Unlike ancient sumi, chemically synthesized substances are used as main ingredients in some cases of bokuju.
- めんつゆとは出汁と醤油とみりん(または日本酒)、砂糖をベースに作られた調味料である。
- Mentsuyu is a Japanese flavoring sauce made mainly from soup stock, soy sauce, mirin (sweet sake [Japanese liquor] for cooking) - or sake itself - and sugar.
- 小豆の餡や砂糖醤油餡、黄粉(きなこ)をつけたり、汁粉やみつまめに入れたりして食べる。
- Dango is usually coated with azuki-an (a sweet red paste made from red azuki beans) or sato-joyu-an (soy sauce with sugar) or kinako (sweet soybean flour), sometimes it is put in shiruko (warm sweet soup made from azuki-an) or mitsumame (a cold dessert made with gelatin cubes, red peas, fruits and syrup).
- 「このわた汁」は、このわたをまな板の上で庖丁で叩き、椀に入れ、極く淡仕立ての汁を注ぐ。
- 'Konowata jiru' (konowata soup) is made by tapping konowata with a kitchen knife on a cutting board, putting it into a wooden bowl, and then pouring an extremely light-seasoned soup into the bowl.
- 乾燥状態では軽く締まったスポンジ状で、これを水で戻し、出汁で煮込むなどして味を付ける。
- In its dry form, it's light and shrunken to a sponge-like state, so it's reconstituted and seasoned by simmering in broth.
- 店毎に作られ、出汁以上に店の味を決定付ける物であることから、店の秘伝とされる事も多い。
- Restaurants make their own kaeshi, and the recipe and preparation method are often kept secret because it defines a restaurant's taste more than stock.
- 日本料理の出汁は、しばしば短時間で素材の風味を抽出し利用することが多く、特徴的である。
- It is characteristic of the soup stock used in Japanese cuisine that the savoriness of the material is extracted and utilized within a short time.
- あらかじめ殻を割って器にとり、出汁と醤油をあわせた出汁醤油をかけて供されることが多い。
- They are often cracked and put in a bowl with dashi (stock) and soya sauce.
- スムージーに近い、シロップや果汁の多い物もガラスコップ(グラス)に盛られる場合がある。
- Smoothie-like shaved ice containing a lot of syrup or fruit juice is sometimes put in a glass cup.
- 塊茎、皮膚にしみをつける黄色い汁、黄色の花とセロリに似た葉をもつヨーロッパの有毒の草本
- European poisonous herb having tuberous roots, yellow juice that stains the skin, yellow flowers and foliage resembling celery
- どうか、わが悩みと苦しみ、にがよもぎと胆汁とを心に留めてください。 (哀歌 3:19)
- Remember my affliction and my misery, the wormwood and the gall. (Lamentations 3:19)
- 年間を通してほとんど葉のない米国南西部の砂漠と半砂漠地帯の樹脂質で多汁の高木または低木
- resinous succulent trees or shrubs of desert and semidesert regions of southwestern United States that are leafless most of the year
- 暗い表皮と果汁を持つ果実をつける、いくつかの栽培されている酸っぱいチェリーの木のどれか
- any of several cultivated sour cherry trees bearing fruit with dark skin and juice
- 調理した肉から落ちる肉汁と脂にスープ、小麦または他の材料を加えることで作らっれるソース
- a sauce made by adding stock, flour, or other ingredients to the juice and fat that drips from cooking meats
- だが、家綱はその小姓に対し、「その汁は途中で捨て、椀を空にして下げるように」といった。
- However, Ietsuna said to the page, 'Empty the soup out of the bowl on your way back and return it to the kitchen.'
- そして、やがて一汁一菜・一汁三菜が日本の伝統的な日常の食事形態として定着するに至った。
- Then, ichiju-issai and ichiju-sansai eventually came to establish themselves as the traditional daily meal patterns of Japan.
- 「味噌おでん」は、八丁味噌をベースとした甘めの汁でダイコン、こんにゃく等の具を煮込む。
- For 'Miso Oden,' ingredients such as daikon and konjac are simmered with a haccho miso-based sweet broth.
- 海外旅行中に、味噌汁が食べたくて仕方なくなる人が多いほど、日本人の味のふるさとである。
- Many Japanese badly want to drink miso soup while traveling abroad because the taste makes them feel at home.
- もっとも一般的なカツ丼は、豚カツを出汁と砂糖と醤油で鶏卵とじにした具を乗せたものである。
- For one of the most typical katstudons, a deep-fried pork cutlet on the rice is cooked with tamagotoji (egg-drop sauce) prepared with soup stock, sugar, soy sauce and chicken eggs.
- 味噌汁、特にシジミの味噌汁はアルコールの分解を助け二日酔いに効果があるとも言われている。
- It is said that miso soup, especially made with freshwater clams is a cure for a hangover as it helps to break down alcohol.
- シメには茹でたうどんを入れ、旨みの凝縮された汁を味付けをし直した後、染み込ませて食べる。
- To finish, put boiled noodles into the pot and allow the flavor of the remaining soup to soak into them before eating.
- 汁と固形物の比率が、他の汁物料理と比較して、固形物の割合が高いためであろうと考えられる。
- It is probably because chazuke and kayu have higher ratios of solids than other soup dishes.
- こうすれば椀や丼の中身が熱いスープ(味噌汁など)でも、熱い思いをせずに持つことができる。
- In this way, you can hold a wooden or china bowl containing hot soup such as miso soup, without feeling its heat.
- 玉子豆腐はだし汁と鶏卵を使用した料理で、豆腐と名乗ってはいるが大豆などは使用していない。
- Tamago dofu is a dish using dashi broth and chicken eggs, and although its name includes the word 'tofu,' it does not contain soy beans.
- 周囲に藁灰を付けさらに粘土汁をかけて火床(ほど)に入れ表面の粘土が溶けるくらい加熱する。
- Straw ash is applied, and then coated with clay slurry, then it goes into the furnace (Hodo) to heat until the clay surface melts.
- 「毎日食事をしておきながら、飯にかける汁の量も量れんとは。北条家もわしの代で終わりか。」
- You have a meal every day, but you still do not know how much soup you need for your rice. The Hojo clan may end in my era.'
- 例えば、豚カツは味噌汁・漬物とともに箸を添えて和定食として出されることが多くなっている。
- For example, pork cutlets are served with a cup of miso soup, pickles and chopsticks as a Japanese set meal in many restaurants.
- 味噌の煮汁には豚のモツやバラ肉を入れてどて煮にしたり、味噌カツのたれにされることも多い。
- The miso broth is often used to stew pork giblets and ribs to make a dish called 'Dote ni,' or also used as a sauce for Miso Katsu (cutlet with original sweet miso sauce).
- 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.
- 真水で煮ると崩れるので、組織を引き締め煮崩れを防ぐために初めから塩分が含まれた出汁で煮る。
- It loses its shape when it's simmered in pure water, so it should be simmered in saline broth to tighten its composition and prevent it from being mushy.
- 飯碗には炊きたての柔らかい飯を少量盛り、汁碗の味噌汁も具が頭を出す程度に控えめの量にする。
- A small amount of soft freshly-cooked rice is put in the rice bowl and a modest amount of miso soup is poured into the soup bowl so that it doesn't quite cover the vegetables.
- 調理が簡単で大量に作れるみそ汁は戦国時代 (日本)に陣中食として考案されたとする説がある。
- There is a theory that it was created as a food to eat during the beginning of the Sengoku period (period of Warring States) in Japan because it was easy to cook in large quantities.
- 体が温まるように(風邪の予防としても)、甘酒を熱くしショウガ汁を入れて飲まれることが多い。
- Hot amazake with ginger juice added is often drunk to warm the body (to prevent colds).
- 汁粉に類似した食品は中国やベトナムにもあり、栗やハスの実、タピオカ団子を中に入れたりする。
- There is food similar to shiruko in China and Vietnam that is served with chestnuts, lotus fruit or tapioca dumplings.
- 鰹節、コンブ、魚粉などの材料を紙などのろ過の役割を果たす袋に入れ、熱湯に入れて出汁を取る。
- Put the material, such as katsuobushi, konbu or a fish meal, into a paper bag or the like that serves as a filter, then pour hot water on it to obtain soup stock.
- 例えばロープに使われる硬い繊維を産する大きく多汁の葉を持つメキシコまたは西インド諸島の植物
- Mexican or West Indian plant with large fleshy leaves yielding a stiff fiber used in e.g. rope
- 一汁一菜は、おかずが一品のみしかない「質素な食事(粗食)」の意味で用いられた言葉であった。
- The word ichiju-issai was used to mean 'a simple meal' (also called soshoku) comprising only one dish.
- 江戸時代の江戸城下では、どじょう鍋屋(柳川鍋ともいう)で鯨汁が出されるのが一般的であった。
- In the area around the Edo castle in the Edo period, it was ordinary for Dojo-nabe (also called Yanagawa nabe) restaurants to serve Kujira-jiru as well.
- 卵を取る客は、ほとんど卵かけ飯として食べる(味噌汁に入れる、丸呑みする、などの例外もある)。
- Almost all customers who take the raw egg make tamago kake gohan (there are some exceptions of putting it in miso soup or swallowing it).
- 一般的な日本食では、味噌汁と惣菜の品数を「一汁一菜(いちじゅういっさい)」のように表現する。
- In association with typical Japanese diet, the quantity of miso soup and other supplementary dishes is expressed as, for example, 'a meal with one soup and one side dish.'
- キンレンカ属の熱帯アメリカの植物の総称で、刺激のある果汁と長い距のある黄色から赤色の花を持つ
- any tropical American plant of the genus Tropaeolum having pungent juice and long-spurred yellow to red flowers
- 汁は昆布・鰹節・うるめ・鯖節・いりこ・あじこ・あご(トビウオ)等を使用し薄口醤油で仕上げる。
- Soup broth is made from Konbu, dried bonito, Urume (round herring), dried mackerel, dried sardine, Ajiko (dried Japanese horse mackerel), Ago (dried flying fish), etc. and seasoned with light-colored soy sauce.
- 具にかかる汁、タレをご飯が吸収し、ご飯自体の味わいが変化することも、丼物の魅力の一つである。
- It is also an attractive feature of Donburimono that the soup or sauce for the side dish is absorbed by the cooked rice, thus changing the taste of the cooked rice.
- 「関東煮」は昆布・鯨・牛すじなどで出汁をとったり、薄口醤油を用いたりと独自に変化していった。
- Kanto daki' (関東煮) has changed independently of other forms of Oden, such that the soup stock used for 'Kanto daki' is now extracted from konbu (a kind of kelp used to make Japanese soup stock), whale, or cow line meat, and light-colored soy sauce is now used.
- だし巻き卵(だしまきたまご)は、卵焼きの一種で、溶き卵にだし汁を混ぜて焼き固める料理である。
- Dashi-maki Tamago is a kind of an omelet (a Japanese style omelet) and a dish of fried beaten eggs mixed with dashi broth soup.
- 玉状のコンニャクを3つくらいずつ割り箸に刺していき、大鍋の中で醤油ベースの汁で煮込んだもの。
- Tamakonnyaku is the one that a few bite-sized pieces of tamakonnyaku are skewered on a disposal wooden chopstick, and the tamakonnyaku-on-skewers are simmered in a soy sauce based broth in a large pot.
- 江戸を含め日本各地で12月13日の煤払い(すすはらい)の後は「鯨汁」を食べる習慣が広まった。
- The habit of eating Kujira-jiru (whale or blubber soup) after the end-of-year house cleaning on December 13 spread to various parts of Japan, including Edo.
- 飯は一口程度を残し、汁は全部吸い切り、向付は酒が出されてから手を付けるのがマナーとされている。
- Leaving a mouthful of rice, eating all of the soup then starting to eat the mukozuke after sake is served are considered to be the appropriate manner.
- ただ現在お店によっては、味を安定させるため最初から鶏がらのだし汁を用いたりしている場合がある。
- Nevertheless some restaurants use chicken stock from the beginning so that they can always serve mizutaki with the same taste.
- なお、どて煮の汁に串カツを浸けて食べるのが名古屋めしの一つである味噌カツの始まりとの説もある。
- Some people believe that a misokatsu, one of the specialities of Nagoya originates from this style of eating kushikatsu dipped in the dote-ni broth.
- また、博多、九州地方には角煮を中華まんの様な生地で包んで肉汁を吸わせた「角煮まん」が存在する。
- Furthermore, they have 'Kakuni-man' in Hakata, Kyushu region, which ensphered Kakuni with a dough like that of a steamed bun to soak up meat juice.
- さらに大根おろし汁でうがいをすると口内炎や虫歯、歯肉炎など口の中の炎症に効くとも言われている。
- It is also said that gargling with daikon oroshi juice is effective for the treatment of inflammations within the mouth including stomatitis, dental caries and gingivitis.
- 代表的には鰹節を削ったものから抽出(手法や呼称の詳細は後述)したものを出汁と称する場合が多い。
- In Japan, the soup stock extracted from the shaved katsuobushi is so typical as to often be called just 'soup stock'; the details of extraction and the naming of the extracts are explained below.
- 鰹節で出汁を取る際には、削った鰹節を投入してすぐ火をとめ鰹節が沈むのを待って漉(こ)して取る。
- To extract the soup stock from katsuobushi, put shaved pieces of katsuobushi into a pot of hot water and then immediately turn off the flame; when the shaved katsuobushi sinks, strain the extract-seeped hot water.
- 一番大きな器に粥を受け、以下、それぞれ定められた器に汁、香菜(こうさい=漬物)、副菜を受ける。
- Rice porridge should be served in the largest bowl, and soup, kosai (or called tsukemono (Japanese pickled vegetables)), fukusai (side dish) should each be served in a specific bowl.
- ダルマティア産の、苦みのある野生のサクラの高木で、果汁がマラスキーノ酒の原料となる果実をつける
- Dalmatian bitter wild cherry tree bearing fruit whose juice is made into maraschino liqueur
- 『くらべてみれば』(日本放送協会、放送日不明)では、愛知・岐阜県内で出汁の種類が混在していた。
- A TV program 'Kurabete mireba' (broadcast by Japan Broadcasting Corporation, the day is uncertain) reported that noodle shops serving Kanto type soup broth and those serving Kansai type soup broth overlap in Aichi and Gifu prefectures.
- あるいは、溶き卵などを、そのままあるいは調味して、汁気がなくなりぱらぱらになるまで炒った食品。
- Soboro is also prepared by stirring beaten eggs with or without seasoning agents in a skillet over high heat until hot to break up the bits of eggs into dried small clusters.
- 基本的にはみりん(または日本酒)のアルコールを飛ばしたものに砂糖と醤油を加え出汁で割って作る。
- Basically, mentsuyu is made by adding sugar, soy sauce, and soup stock to mirin (or sake) that has had its alcohol content reduced by heating.
- 江戸時代に濃口醤油が発明され、江戸では醤油味の濃い出汁で煮た「おでん」が作られるようになった。
- Dark-colored soy sauce was developed in the Edo period, which caused 'Oden' boiled and seasoned in soy sauce-flavored thick soup stock to be made in Edo.
- 一説では一番小さな魚料理のどじょう鍋に対しての洒落から一番大きな魚の鯨汁を提供したといわれた。
- According to a theory, it is said that, in contrast to the Dojo-nabe based on the smallest fish, Kujira-jiru based on the biggest fish was served for amusement.
- 膳の手前左に飯碗、手前右に汁碗、奥に向付が置かれ、手前に利休箸(両端が細くなった杉箸)を添える。
- The rice bowl, soup bowl and mukozuke are placed on the left side, the right side and the back section of the tray respectively, and Rikyu chopsticks (chopsticks made of Japanese cedar and which are tapered at both ends) are put at the front.
- およびそこから転じて豆味噌をベースに米味噌、調味料(コンブや鰹節の出汁など)を配合した調合味噌。
- Alternatively it is altered from being made of a base of soy bean and rice miso to being made by combining seasonings (kelp and bonito flake stock).
- 黒ゴマやココナッツミルクの餡を用いたデザートがあるが、日本の汁粉との関連性はよく分かっていない。
- Additionally, there is dessert made from sweet bean paste of black sesame seeds or coconut milk in these countries, but the relationship between those food items and Japanese shiruko is unknown.
- また納豆を叩き刻んで味噌汁に入れた納豆汁は、江戸時代までは納豆ご飯よりも頻繁に食卓に上っていた。
- Natto jiru, which is prepared by adding finely chopped natto to miso soup, was eaten more often that natto gohan during the Edo period.
- 主に食用として用いられ、酢の物、汁物の具として使われたが、豊作祈願の神事などにも利用されていた。
- It was mainly for edible use, such as vinegared food and ingredients in soup dishes, but it was also used for Shinto rituals such as in praying for a good harvest.
- 日本食の調味料の基礎と位置づけられており、出汁の素材としてコンブなどと共に欠かせないものである。
- Katsuobushi is regarded as a basic Japanese seasoning, and it's an indispensable ingredient for soup stock along with konbu (a kind of kelp).
- 元徳2年(1330年)、了源は、「山科興正寺」を汁谷(澁谷)に移建し、寺号を「佛光寺」と改める。
- In 1330, Ryogen transferred 'Yamashinakosho-ji Temple' to Shirutani (Shibutani), and changed the jigo (the name of a Buddhist temple) to 'Bukko-ji Temple.'
- しかし、棒鱈から出る成分が海老芋を包み込み煮崩れを防ぎ、海老芋から出る灰汁が棒鱈を柔らかくする。
- However, the ingredients that seep out of the dried cod covers up the shrimp-shaped potato preventing it from becoming mushy; at the same time, the juices that from the shrimp-shaped potato softens the dried cod.
- 革のような緑色の外皮と甘くて汁の多い半透明の果肉を持つ小粒の食用果実を実らせる熱帯アメリカの高木
- tropical American tree bearing a small edible fruit with green leathery skin and sweet juicy translucent pulp
- 肉汁を暖かくしておくためにお湯のために分離できる中心船を含んでいる銀であるか他の金属のおおわれた
- a covered gravy holder of silver or other metal containing a detachable central vessel for hot water to keep the gravy warm
- オーベロンは、それを見届けた後でそっとティターミアに近づき、まぶたに愛の汁を落としてこう言った。
- Oberon then softly drew near his Titania and dropped some of the love-juice on her eyelids, saying:
- レモン汁、砂糖、時々シェリーまたはキュラソーと新鮮な果実とクラレット、とブランデーでできたポンチ
- a punch made of claret and brandy with lemon juice and sugar and sometimes sherry or curacao and fresh fruit
- 鰹節や昆布で出汁をとる技術が高度に発達し、砂糖の普及により、甘い和菓子が食べられるようになった。
- The technique to generate soup stock based upon dried bonito or konbu (a kind of kelp) progressed, and as sugar became used widely, sweet Japanese confectionery became available.
- 貴族の食膳にのぼる料理は、現代のように醤油で味付けされることもなく、出汁も用いられていなかった。
- The dishes placed on eating tables for nobles were not seasoned with soy sauce, and no soup stock was used for them either.
- また、その巨漢に似合わぬ大の甘党で、自分で大鍋一杯の汁粉を作り、それを1人でぺろりとたいらげた。
- He also had such a sweet tooth, ill-matched to his gigantic build, that he cooked a cauldron full of shiruko (sweet adzuki-bean soup) and ate it all up.
- 直政がまだ家康の小姓だった頃、大久保忠世の陣中に招かれて他の若手の武将とともに芋汁を振舞われた。
- When Naomasa was still Ieyasu's pageboy, he was invited along with other young busho (Japanese military commanders) to Tadayo OKUBO's camp and presented with potato soup.
- 客が汁を飲み切った頃合を見て、亭主が銚子と盃台(客の人数分の盃が乗っている)を運び、客に酒を注ぐ。
- When the host sees that the guest has eaten all of the soup he carries a sake decanter and a sake cup table (with the same number of sake cups as the guests) and pours sake for the guests.
- 三杯酢より酢の味やクセが弱く、また出汁のうまみが加わるため、淡白な魚介類などの和え物に用いられる。
- With a good flavor of soup stock as well as less vinegar and milder taste, tosazu is used for aemono (sliced fish, shellfish and/or vegetables mixed with a sauce such as miso or vinegar) with bland seafood.
- 汁粉(しるこ)は、主に小豆を砂糖で甘く煮て、この中に餅や白玉団子、クリの甘露煮などを入れた食べ物。
- Shiruko is a food whose main ingredient is boiled red beans sweetened with sugar, and in which mochi (rice cake), shiratama dango (Japanese rice-flour dumplings), and chestnuts stewed in syrup are added.
- – 粒餡の汁粉を冷やし、その上からソフトクリームやアイスクリームといった冷たい西洋菓子をのせた物。
- - Place either soft ice cream or regular ice cream on top of the chilled shiruko using tsubuan.
- 今こそ、最初に目指していた人を見つけたので、眠っているディミートリアスのまぶたに愛の汁を垂らした。
- and now, having found the person first intended, he touched the eyelids of the sleeping Demetrius with the love-juice,
- 卵の比率が多いたこ焼きと同様の食品をまな板状の木皿に並べて、澄まし汁状の出汁に浸しながら食べるもの。
- Baked balls of wheat flour that resemble takoyaki, but contain more egg than takoyaki are served lined up on a wooden plate similar to Manaita (cutting board), and you dip them into clear dashi broth soup before you eat them.
- 産地の栃木県では、この他に、煮る、炒める、きんぴら、卵入りの干瓢汁、酢の物などにも用いることが多い。
- In Tochigi Prefecture, the production center, Kanpyo is often used, other than the above, as boiled foods, fried foods, kinpira, kanpyojiru with egg mixed and vinegared foods.
- 甘納豆、ういろう (菓子)(ういろう)、求肥、練り切り、饅頭、羊羹、落雁、きんつば、飴(あめ)、汁粉
- Ama natto (sugared red beans), Uiro (a sort of sweetened steamed cake made of rice powder), Gyuhi (a kind of rice cake made from glutinous rice or glutinous rice flour), Nerikiri (a cake made of white bean jam which is artistically colored or shaped), Manju (bun stuffed with azuki-bean paste), Yokan (azuki-bean jelly), Rakugan (hard candy), Kintsuba (a sword guard-like shaped baked cake of azuki bean jam wrapped with thin layer of wheat flour), candy, and Shiruko (sweet red-bean soup with pieces of rice cake)
- 沖縄の天ぷら衣に塩、または醤油やだし汁が加えられており、何も付けないかウスターソースを付けて食べる。
- Okinawa tempura, which is eaten with nothing or Worcester sauce because salt, soy sauce or dashi broth soup is blended in the batter.
- 本来、“吸い物”は酒肴であり“汁”は飯とともに供されるものであるが、日常的には混同されることも多い。
- Originally, 'suimono' is an accompaniment to a drink while 'shiru' including sumashijiru is served with boiled rice; however, they are often confused with each other.
- バナナの実は、パンのようにヘルシーで、クリームみたく汁気を多く含んでいて、一行はおいしくいただいた。
- the fruit of which, as healthy as bread and as succulent as cream, was eaten and appreciated.
- 江戸時代には上杉鷹山や池田光政が人々に倹約のために食事を一汁一菜にするよう命じたことが知られている。
- It is known that Yozan UESUGI and Mitsumasa IKEDA ordered people to make their meals ichiju-issai for the sake of frugality during the Edo period.
- さらに目戸切と称して中央の穴を仕上げ、豆の汁で煮て付着した砂を取り、縄でこすり光沢を出して仕上げた。
- Furthermore, in a process called 目戸切, the hole at the center of a coin was finished, and then a coin was boiled in a bean soup in order to remove sand which was attached on it and scuffed with a rope in order to gloss it.
- 夕飯、(汁)大根切干 (平)ほら、焼豆腐、ねんしん (皿)あさり貝、かんてん、酢醤油懸 (鉢)うなぎ
- Dinner: (soup) daikon kiriboshi (thinly sliced and dried strips of radish), (hira [boiled foods]) mullet, grilled tofu and nenshin, (sara) Japanese littleneck clam, kanten (agar) with vinegar and soy sauce (hachi) unagi (eel)
- 出汁などを吸い込みやすく、袋状なので他の食材を包み込めるなどの特徴があり、さまざまな料理に利用される。
- Aburaage can be used for various dishes, thanks to its feature of easily drawing in broth and the like, and to its pouched form, which is convenient for wrapping other food ingredients.
- (個人的な見地からではあるが)豚肉を「出汁取り用」「味わい用」と分けて、投入するのも良いかもしれない。
- From my point of view, it seems to be a good idea to place the pork in the pot in two stages, namely pork for 'soup stock' first and pork for 'tasting' next.
- そのため、スパイスやハーブを用いたビールや、果実や果汁を用いるフルーツビールも「発泡酒」と区分される。
- As a result, beer which contain spices or herbs or fruit beer which contain fruit or fruit juice is used is classified as 'low-malt beer'.
- - 卯の花を煮出汁、酒、砂糖、塩などで好みの味に炒り、酢をくわえてご飯のうえにのせ、刻み生姜をそえる。
- Stir-fry unohana with desired seasoning such as soup stock, sake, sugar and salt and add vinegar, then put it on rice with chopped ginger.
- 鯉こくのこくとは、濃醤(こくしょう)という味噌を用いた汁物のことであり、鯉こくはこの濃醤の一種だった。
- Koku of koikoku comes from kokusho, a kind of soup with miso, and koikoku used to be one variation of kokusho.
- 沖縄県では「ぜんざい」の語は汁粉の一種でなく、主に砂糖で煮たインゲンマメの上に氷を盛ったかき氷を指す。
- In Okinawa, 'zenzai' is not a type of shiruko but means a shaved ice made of shaved ice topped with haricot beans stewed mainly with sugar.
- 鰹節や煮干しなどで出汁をとり、食材と味噌で味を作るという、調理法としてはシンプルな料理であるといえる。
- It is a simple dish to make, make the soup from materials such as dried bonito, dried small sardines etc., add ingredients and season with miso.
- サラダ素麺:素麺の上にサラダを盛り付け、マヨネーズと麺汁をベースにしたサラダドレッシングをかけて食べる
- Somen salad: Serve salad on top of somen and pour salad dressing based on mayonnaise and mentsuyu over it to eat.
- 木の実などの灰汁(あく)を抜くために数日間から一週間程度水に晒した後、粉状にして蒸して搗いたものなど。
- Mochi produced by dipping nuts, etc. in water for a couple of days to one week to remove harshness therefrom, thereafter, grinding into powder, and steaming and pounding the powder.
- 浄土真宗では、修正会(在家の場合は、1月1日~3日)後の1月4日朝の勤行後に下げ、汁粉などにして食べる。
- In Jodo Shinshu sect, kagami-mochi is taken down after the devotional exercises are performed on the morning of January 4th, after shusho-e (for lay believers, during January 1-3), whereupon the rice cakes are made into shiruko, etc., and eaten.
- タラ、アンコウ、フグなどの成熟した白子は味が良く、酢の物、汁物、鍋料理、焼く (調理)などとして食べる。
- Matured milt of cod, angler fish, and pufferfish is tasty, used in vinegared dishes, soup, and nabe dishes, or grilled.
- たとえば茶懐石ではじめに提供される飯と味噌汁は料理屋の懐石では省略され、先に八寸が提供されることが多い。
- For example, the rice and miso soup served first in chakaiseki are omitted and hassun (Japanese appetizer sampler) are served first in kaiseki at many restaurants.
- この関東の「牛鍋」に対し、関西では先に焼いた牛肉を砂糖・醤油・出汁で調味する「すき焼き」が行われていた。
- At the same time 'gyu-nabe' appeared in the Kanto region, the people of the Kansai region were making 'sukiyaki' for which beef was broiled before seasoning it with sugar, soy sauce and broth.
- 里芋の茎を味噌で煮しめた芋がら縄は、ちぎって陣笠に入れて熱湯をかければ簡単に味噌汁ができる陣中食だった。
- Imogara nawa was eaten at the battle front it was cooked by simmering taro with miso and miso soup could be made quickly by pouring hot water on it in their bamboo hats which were worn then.
- 1910年(明治43年)、帝国陸軍が配布した「軍隊調理法」にカレーライス(辛味入汁掛飯)のレシピが載る。
- In 1910, a recipe for curry and rice (karamiiri shirukake meshi - spicy sauce on the rice) was described in 'Guntai Choriho' (Army cooking methods) distributed by Imperial Japanese Army.
- 現在は専用に作る店が多く、作り方も店によって大きく異なるが、基本的には出汁の出る物と一緒に煮詰めて作る。
- Though most restaurants make their own soup today and the recipes vary greatly from restaurant to restaurant, it is basically made by boiling down with ingredients which release soup stock.
- ただし、飯に味噌汁をかけて食べるいわゆる「ねこまんま」は、まさにヨーロッパのスープの元来の形に酷似する。
- However, so called 'neko manma (cat's meal)' which is made by mixing rice in miso soup is very similar to the original European soup.
- 天つゆは出汁と醤油が基本となるつけ汁で、大根おろし、紅葉おろし、おろしショウガ等が薬味として用いられる。
- Soy sauce seasoning is basically made from dashi (Japanese soup stock made from fish and kelp) and soy sauce, and served as dipping sauce with spices such as grated daikon radish, a mixture of grated daikon radish and red pepper and/or grated ginger.
- 献立としては一汁三菜、一汁五菜、二汁五菜、二汁七菜、三汁五菜、三汁七菜、三汁十一菜などがあったとされる。
- A menu might have one soup and three side dishes, one soup and five side dishes, two soups and five side dishes, two soups and seven side dishes, three soups and five side dishes, three soups and seven side dishes, or three soups and eleven side dishes.
- 熱帯アメリカの植物で有毒の乳汁と、小さな黄色い花を取り囲む派手な花弁のような先細で通常は鮮紅色の葉をもつ
- tropical American plant having poisonous milk and showy tapering usually scarlet petallike leaves surrounding small yellow flowers
- 剣のような形をしたまだらで多汁の葉ために、または繊維の原料として、室内用の鉢植え植物として栽培されている
- grown as a houseplant for its mottled fleshy sword-shaped leaves or as a source of fiber
- これは出汁(関西ではつゆのことを出汁と呼ぶ)がからみやすく、まただ出汁を吸いやすいようにとの工夫である。
- These characteristics are aimed at allowing the noodles to easily mix with the soup broth (in the Kansai region, soup broth is called Dashijiru) and the soup broth is easily to sip.
- 日本列島では、縄文時代中期にはブドウ果汁を発酵させた飲料がつくられ飲用に供されていたとも考えられている。
- In the Japanese Islands, it is also believed that a beverage made of fermented grape juice was produced and provided to drink in the mid Jomon period.
- 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.
- 春に収穫される新タケノコと新ワカメは「春先の出会い物」といわれ、煮物や汁物としてよく組み合わせて使われる。
- Bamboo shoots and seaweed freshly harvested in spring are called 'a perfect match in the early spring,' so they are often used together in nimono or sirumono (soup).
- 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.)
- ロッキー山脈地帯に見られる多汁質の、地面にはりつく華やかな植物で、濃淡のピンクの花と肉質で澱粉質の根を持つ
- showy succulent ground-hugging plant of Rocky Mountains regions having deep to pale pink flowers and fleshy farinaceous roots
- ロースト用の肉を湿らせるために、溶けた脂肪または肉汁を吸収し、放出するのに用いられるゴム球のついたチューブ
- a tube with a rubber bulb used to take up and release melted fat or gravy in order to moisten roasting meat
- だし汁にカレー粉を加えてカレー風味にしたものか、だし汁で延ばした和風カレーをつゆとして用いたうどんである。
- Curry Udon is Udon noodles in soup cooked by one of two methods, one is curry-flavored soup made by adding curry powder to the soup broth, and the other is by diluting Japanese style curry with soup broth.
- めんつゆは醤油、カツオ出汁、みりんあるいは砂糖などからなる甘辛いもので、食べる前日に作るのがよいとされる。
- Mentsuyu is salty-sweet soup base made from soy sauce, bonito broth, and mirin (sweet cooking rice wine) or sugar, which is said to be good when prepared on the day before eating.
- 宮城県亘理郡亘理町に伝わる郷土料理としての「はらこ飯」は、鮭の煮汁でご飯を炊くため、ご飯の色は茶色である。
- In 'harakomeshi' which has been handed down as a local dish in Watari Town, Watari County, Miyagi Prefecture, rice is cooked with salmon broth; as such, the color of rice is brown.
- 東京都内の江戸時代から続くどじょう鍋料理店では、160年間以上にわたり「鯨汁」を提供し続けている店もある。
- Some of the Dojo-nabe restaurants (restaurants serving loach-based nabemono) that have been operated in Tokyo since the Edo period have continued serving 'Kujira-jiru' for more than 160 years.
- 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.
- 特にこの地域では伝統的に、味噌汁の中身の固形物のことを「具」とは呼ばず「実」と呼ぶ(「おつけの実」、など)。
- Especially in the loca area, the solid ingredients in miso soup have been called 'mi' instead of 'gu' traditionally like mi of otsuke.
- 高知県とその周辺でよく作られる皿鉢料理では、甘味の料理として小倉汁粉が鉢に盛って出され、ぜんざいと称される。
- In Sawachi-ryori (an assorted cold food served on a large plate) celebrated and commonly prepared in Kochi Prefecture and its surrounding areas, the ogura jiruko is served in a bowl as a sweet dish which is referred to as zenzai.
- その後、米の研ぎ汁(なければひと握りの米粒)と一緒に下ゆでをしておくと、きれいな白色に仕上げることができる。
- Then, in order to make the finished color white, cover them with rice water washings (or water with a handful of rice) and cook.
- 味噌汁(みそしる)は、出汁に野菜や魚介類などの具(「実」とも称される)を加え、煮て、味噌で調味した日本料理。
- Miso soup is a Japanese dish that is cooked by adding ingredients (called 'gu' or 'mi') such as vegetables and fish in soup, boiling and seasoning with miso.
- 出汁を醤油等で味付けしたつゆに、ダイコン、竹輪、コンニャク、ゆで卵など様々な具材を入れて煮込んだ料理である。
- It is a dish made by boiling and seasoning daikon (Japanese radish), chikuwa (fish sausage), konjac, boiled eggs, and so on in soup stock flavored with soy sauce and other seasonings.
- しかし国内で生産されるワインには輸入果汁やバルクワインの混入も多く、まだまだ発展途上といわれ評価は低かった。
- However, imported juices and bulk wine were added to most of the wine produced in Japan and Japanese wine was said to be still developing and it received a low score.
- 鏡開き(かがみびらき)とは、正月に年神に供えた鏡餅を割り、雑煮や汁粉に入れて食べ、一家の円満を願う行事である。
- Kagamibiraki is an event held to wish for a peaceful year for the family by cutting a kagamimochi (a large, round rice cake) offered to Toshigami (a god of the incoming year) at the New Year, cooking it in zoni (vegetable soup containing rice cakes) or shiruko (sweet red-bean soup with pieces of rice cake), and eating it.
- 材料と製法が、茶碗蒸しとほぼ同じため同時に作ることも可能で、だし汁の量を調節して2種の料理を作ることが出来る。
- As the recipe and ingredients of tamago dofu are almost the same as those of chawanmushi (steamed egg hotchpotch), the two dishes can be prepared at the same time by adjusting the amount of dashi broth.
- 白粥の他、ニワトリや干し貝柱(茹でたホタテガイやタイラギの貝柱を天日乾燥したもの)などの出汁で炊くことが多い。
- In addition to plain congee, it is often cooked in a stock made from chicken or conpoy (the adductor muscles of Japanese scallops or tairagi shellfish that have been boiled and sun-dried)
- 正午から約30分、大導師が信者の息災、過去者の成仏などを祈願したあと、一汁一菜または二菜の食事(正食)をとる。
- After Daidoshi prays for the protection of believers, jobutsu (die peacefully) of people in the past and so on for about thirty minutes from noon, they take food (macrobiotics) of one bowl of soup and one (or two) dish(es).
- イチゴシロップなどは、無果汁で着色料で色を付けたものがほとんどだが、果汁や果肉を混ぜたものも一部には存在する。
- Most syrups like strawberry syrup do not contain any fruit juice and used artificial coloring, but there are some that contain fruit juice or the actual pulp of the fruit.
- 単品として食べる場合、天つゆで食するのが一般的であり、食材によっては柑橘類の絞り汁だけをかけて食べる事もある。
- When tempura is served as a single dish, seasoning soy sauce is customarily used to dip it, and depending on the ingredients, citrus fruit juice may be an alternative sauce.
- 沖縄県では、古来、うま味を得るためには昆布と魚や豚の出汁を利用することが多く、醤油は代表的な調味料ではなかった。
- In Okinawa Prefecture, soy-sauce was not mainly used since soup stock from konbu (a kind of kelp used for Japanese soup stock), fish, pigs was often used to get savoriness.
- しかし現在ではもり蕎麦とざる蕎麦の違いは海苔だけの店が多く、御前がえしを利用したざる汁を出す店は非常に稀である。
- However, only difference between mori-soba (soba served on a small wickerwork tray) and zaru-soba is the addition of sliced nori seaweed in most restaurants today, and very few restaurants serve zaru-soba using gozen-gaeshi.
- 揚げ出し豆腐(あげだしどうふ)は、豆腐に衣をまとわせて揚げ、出汁または、醤油で味を付けたつゆをかけた料理である。
- Agedashi dofu is a dish of tofu lightly dusted with starch or flour, then deep fried, and served in dashi broth or dashi-based sauce seasoning with soy sauce.
- メニュー表にある「おかず」「みそ汁」「ライス」を注文するとご飯が3杯みそ汁が2杯(大小各1)とおかずが出てくる。
- If a customer orders a side dish, miso soup and rice, then they will be served with three plates of rice, two dishes of soup (one large and one small) as well as the side dish.
- アフリカ西部の常緑高木および低木の小さな属で、カプセル状の種が3つある多汁の果実は、食べ頃の一時期だけ食用になる
- small genus of western African evergreen trees and shrubs bearing fleshy capsular three-seeded fruits edible when neither unripe nor overripe
- 模様としては、白絹及び白麻地に青摺(あおずり)と呼ばれる山藍の葉の汁で、花鳥風月等の素朴な文様を書くのが一般的。
- Its common pattern was the naïve painting of kacho-fugetsu (the traditional themes of natural beauty in Japanese aesthetics) and the like which were drawn on white silk and white linen with the leaf juice of mercury (Mercurialis leiocarpa) called aozuri (things dyed deep blue).
- 3杯目は2杯目の様にしたものにお茶(煎茶)もしくは出汁(店単位で異なる)をかけ、さっぱりと茶漬けのように食べる。
- The third dish is served like the second dish, but with tea (sencha, Japanese green tea) or broth (depends on the restaurant) poured over it, and it is eaten simply like chazuke (rice soaked with green tea).
- 例えば牛丼や肉じゃがは、味付けに醤油や出汁、みりんなど日本特有の調味料を用いるから、日本料理であると考えられる。
- For example, gyudon (rice covered with beef and vegetables) and nikujaga (simmered meat and potatoes) are considered nihon-ryori, because seasoning specific to Japan, such as soy sauce, soup stock, and mirin (sweet cooking rice wine), is used to give them flavor.
- 天正年間には堺の町衆を中心としてわび茶が形成されており、その食事の形式として一汁三菜(或いは一汁二菜)が定着した。
- During the Tensho era, wabicha (wabi style of tea ceremony) was formed among the townspeople who lived in Sakai and a meal with one soup and three (or two) side dishes became established as the form of the meal.
- 果汁が多いので本ユズよりも多田錦の方が栽培しやすい面がある(長いトゲは強風で果実を傷つけ商品価値を下げてしまう)。
- It has a lot of juice, so Tadanishiki is easier to cultivate than honyuzu (whose long thorns may hurt the fruit due to strong winds and ultimately reduce the commercial value).
- 灰持酒(あくもちざけ・あくもちしゅ、灰汁持ち酒とも書く)とは、醸造したもろみに灰を混入させる、日本酒の一種である。
- Akumochizake or akumochishu is a type of Japanese sake manufactured by adding charcoal to the fermented unrefined sake.
- 丑=鰻二匹説 - 平仮名で墨汁を使って毛筆で書いた「うし」と言う文字が、まるで二匹の鰻のように見えたからと言う説。
- An ox = two eels theory: The Japanese syllabary characters meaning an ox ('うし'), which were written on something with a brush and India ink, looked like two eels, so they became the origin of the custom, this theory states.
- リュウゼツラン属の砂漠の植物(特にリュウゼツラン)の発酵させた果汁を蒸留して作ったメキシコ産の無色のアルコール飲料
- a colorless Mexican liquor distilled from fermented juices of certain desert plants of the genus Agavaceae (especially the century plant)
- 本来は、良質の灰からとった灰汁で小麦粉を長時間かけて練り、それを切って湯がいてから菜種油をまぶした製法の麺である。
- Originally, the noodles were produced by the method as follows: Flour is kneaded for long hours by applying lye extracted from good quality ash, and then the resulting dough is cut and boiled before sprinkling rapeseed oil.
- つけめん-ラーメンからさらに日本独特の汁と麺を分けて浸して食べるといった調理法で派生し、日本独自の進化をしている。
- Tsuke-men: This food has further developed uniquely in Japan from ramen, so that its noodles and sauce are provided separately and pieces of the noodles are dipped into the sauce before being eaten.
- それも砂糖を大量に入れ糸を引くほどの甘さであったため、周りの隊士は誰も、この「島田汁粉」を食べられなかったという。
- It is said that other members of the Shinsengumi could not eat this 'Shimada shiruko (shiruko cooked by SHIMADA) ', because the Shimada shiruko was so sweet as to form sticky threads due to the large quantity of sugar he put in.
- 逆にご飯茶碗や味噌汁の椀などを手で持たずに食べたり、皿に身を乗り出して口が料理を「迎えに行く」ことが無作法とされる。
- In contrast, it is considered a breach of etiquette to lean forward over one's plate and let your mouth 'go fetch' foods such as boiled rice and miso soup without holding a china bowl (for boiled rice) or a wooden bowl (for miso soup or else).
- これはもち米6に対しうるち米4で作った団子を小豆の粉の汁で煮込み、塩味を付けたものであり、その上から白砂糖をかける。
- To make the susuridango, stew dumplings made of mochi-gome (glutinous rice with its carbohydrate molecule consisting of 100% amylopectin) and uruchi-mai (glutinous rice with its carbohydrate molecule consisting of 80% amylopectin and 20% amylose) in a red bean flour soup, while the ratio of mochi-gome and uruchi-mai in the dumpling is six to four, add salt, then sprinkle some sugar.
- 日干番茶は煮汁をかけて天日で干した番茶は煮汁の茶渋ために、あめ色に輝いていることから”天日干し番茶”ともよばれている
- Because of tea incrustation resulting from the sun-drying of the leaves sprinkled with cooking water, they develop an amber color and are also known as 'Tenpiboshi Bancha.'
- 臭みの無い淡白な味わいとシャキシャキした歯ざわりが特徴で、和える、鍋料理、サラダ、汁物、煮るなどにひろく用いられる。
- It is less smelly and is crisp, and widely used for dishes dressed with various kinds of sauces, a one-pot dish cooked at the table, salad, soup, and cooked food.
- 何れの系統も昆布(あるいは化学調味料)や野菜などを副材料として加える場合が多いが、魚介類出汁を使う店はほとんど無い。
- While ingredients such as kelp (or chemical condiments) and vegetables are added as sub ingredients to all types of soup, very few stores use seafood broth.
- 関東では汁物や煮物にも濃口醤油を利用し、冷めても味を損じない濃い味付けが行われ、折り詰などの土産料理として発達した。
- In the Kanto region, strong soy sauce was used as seasoning even for shiru-mono dishes (soup dishes) and nimono (boiled and seasoned foods) so that the tastes of these dishes could be enjoyed even when they became cold, and dishes using such seasoning developed as souvenir dishes, for example, in the form of box lunches.
- - 卯の花を煮出汁、みりん、塩で調味し、鶏卵の白身を加え、たえずかきまぜながら炒りつけ、少量の酢を合わせてよく冷やす。
- Season unohana with soup stock, mirin and salt and add egg white, then stir-fry constantly until it is cooked and finally add a small amount of vinegar and let it cool.
- なお、沖縄県の味噌汁では調理時に油を入れるのが普通であり、具に肉が含まれない場合はラードやマーガリンを加えるなどする。
- Moreover, in Okinawa Prefecture people usually add oil in miso soup when they cook it, and also when there is no meat in miso soup, they add lard or margarine.
- だが、日本の豚カツは箸で食べやすいように細切りしてあることが多く、味噌汁・漬物とともに出されるなど日本料理化している。
- However, tonkatsu in Japan has become part of Japanese cuisine: it is often cut into smaller slices to make it easier to eat with chopsticks and is served with miso soup and tsukemono (Japanese pickles).
- 砂糖が貴重品だった時代の名残ともいわれるが、古い時代の卓袱料理の献立では汁粉以外の菓子類等が出されており、確証は無い。
- It is said that Ume Wan is a legacy from times when sugar was a precious commodity, but according to the menus of the Shippoku Cuisine in ancient times, some sweets other than shiruko were also served; hence this opinion remains inconclusive.
- マヨネーズと脂肪分の多いクリームに、刻んだピーマン・青ネギを混ぜ、チリソース・ウスターソース・レモン汁で味をつけたもの
- mayonnaise and heavy cream combined with chopped green pepper and green onion seasoned with chili sauce and Worcestershire sauce and lemon juice
- 大衆食堂や学生食堂・市井のうどん屋などで、カレーライスとカレーうどんの汁を共用している場合にしばしば見られる例である。
- Such Curry Udon is often served at inexpensive eating places, refectories for students, folksy Udon noodles shops, etc., where curry sauce of 'curry and rice' is converted to a soup for Curry Udon.
- 塩と昆布の出汁で煮たおでんに、玉子、焼きちくわ、焼き豆腐、かまぼこなど入れて煮込み練り辛子かおぼろ昆布を添えて食べる。
- Oden including eggs, yakichikuwa (grilled tubular fish cakes), yakidofu (grilled tofu), and kamaboko (steamed fish paste) is simmered with soup stock made with salt and konbu, and is eaten with mustard paste or shredded tangle.
- 島根県や鳥取県の一部では、一般に「汁粉」や「ぜんざい」と使われることが多いアズキに餅を入れたものを雑煮と呼ぶ場合もある。
- In some areas of Shimane Prefecture and Tottori Prefecture, zoni is a soup with mochi and azuki beans which are usually used for making shiruko (sweet red-bean soup with pieces of mochi) or zenzai (baked mochi with red bean sauce).
- 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).
- 飯に汁をかけるという供食方法としては平安時代以前に遡ることは確実で、例えば『枕草子』や『源氏物語』にも湯漬けが登場する。
- Eating rice with liquid poured over it undoubtedly dates back to the Heian period; for instance yuzuke (hot water on cold rice) appears in 'Makura no soshi' (the Pillow Book) and 'Tale of Genji.'
- かえしにさらに味醂を加え寝かせた物を御膳(前)がえし(ごぜんがえし)または上がえしといい、ざる蕎麦用のざる汁に使われる。
- Once again adding mirin to kaeshi and letting it stand produces what is called gozen-gaeshi or uwa-gaeshi, which is used to make zaru-soba (soba topped with sliced nori seaweed served on a latticed bamboo tray) sauce.
- 関西で言うところのぜんざいを汁粉と呼ぶ関東地方では、餅や白玉に汁気のない餡をかけたものを「ぜんざい」と称することがある。
- In the Kanto region where the dish known as zenzai in the Kansai region is called shiruko, 'zenzai' refers to the mochi or shiratama dumpling dish with a dry azuki bean paste.
- しかしながら糠漬けは現代でもポピュラーな食べ物であり、ご飯、味噌汁、糠漬けの朝食を日本人の原風景の一つと考える人も多い。
- However, nuka-zuke is a popular food even today, so many people consider the breakfast of boiled rice, miso soup and nuka-zuke as an image originating in the Japanese mind.
- おまえには、まだ苦い胆汁があり、不義のなわ目がからみついている。それが、わたしにわかっている」。 (使徒行伝 8:23)
- For I see that you are in the gall of bitterness and in the bondage of iniquity.' (Acts 8:23)
- ――そして三人(カンガルーみたいです)はローストマトンのお皿にわれさきによじのぼって、うれしそうに肉汁をなめだすのです。
- --and three of them (who looked like kangaroos) scrambled into the dish of roast mutton, and began eagerly lapping up the gravy,
- また東京の中心部にはないが、関東全域の伝統的なうどんでは煮干、干椎茸を用いた出汁で醤油ないし味噌で味付けしたものが多い。
- Moreover, traditional Udon noodles served in all Kanto except for the central part of Tokyo, mostly use soup broth made from boiled-dried fish and dried Shiitake Mushrooms, seasoned by soy sauce or miso (fermented soybean paste).
- 醤油味の汁のおでんについては「関東煮(かんとに)」と呼び、おでんといえば味噌おでんや味噌田楽を指す場合が珍しくなかった。
- Oden with a soy sauce-flavored soup was called 'Kanto ni;' hence, 'Oden' mostly referred to Miso Oden or Misodengaku
- 球根生姜(ねしょうが)を塩で下漬けした後、梅酢(梅干しを漬けた後に残る漬け汁)で数日間漬けこみ、取り出して細切りにする。
- After pre-pickling blocks of ginger roots in salt, boil well in plum vinegar for a couple of days and take them out to be cut into thin strips.
- これらの地域の中にはカツ丼と言えば「ソースカツ丼」を指し、だし汁で煮て溶き卵でとじたカツ丼を「煮カツ丼」と呼ぶものもある。
- In these areas, katsudon refers to this 'sauce katsudon' and the dish with tonkatsu cooked with egg in soup stock is differentiated as 'Nikatsudon.'
- 熟した実の皮の乾燥粉末(粉山椒)は、香味料としてウナギの蒲焼の臭味消し、味噌汁の香付け、七味唐辛子の材料として用いられる。
- The dried powder (called kona (powder) sansho) of the ripened fruit pericarp is used as flavoring that cleans away the odor of grilled eel, as a flavoring ingredient in miso soup, and as an ingredient in shichimi togarashi (a ground mixture of red pepper and aromatic spices).
- 長期保存に向いており、水で戻して出汁をとる、煮物に用いる、コンブや数の子などと一緒に漬け込む松前漬けなどの料理方法がある。
- Surume has a long shelf life and has various ways of cooking such as to soak in water to make a soup stock, to simmer with seasonings and to pickle with other ingredients including kelp and herring roe to make Matsumae-zuke (Matsumae style pickle).
- ビールの場合は、完全に麦汁を糖化させた後に発酵させるが、日本酒は糖化と発酵を並行して行う工程があることが大きな特徴である。
- Although in the case of beer, sweet wort is fermented after it is completely saccharified, this is a significant feature of sake brewing that a process in which saccharification and fermentation are carried out in parallelism, exists.
- 温かい汁でうどんを食べる場合、強い腰がある麺よりも腰が弱めで柔らかい麺の方が汁と絡み易くなることに気付き主流になっていった
- There is also a theory that soft and inelastic noodles have come to be used exclusively, because cooks noticed that such noodles mixed easier with soup broth than elastic noodles, when Udon noodles were served with warm soup broth.
- 添えられた湯の子すくい(柄杓)で湯の子を取って飯碗と汁碗に入れた後、両碗に湯を注ぎ、飯碗に少量残しておいた飯で湯漬けをする。
- After the taking of the yunoko and putting it into the rice bowl and soup bowl with the attached yunoko ladle, hot water is poured into both bowls and this makes rice with hot water using the small amount of rice left in the rice bowl.
- また、豆乳に塩味の出汁を加え、浅葱と細かく切った油条を浮かべた鹹豆漿(シェントウチャン)は、朝粥感覚の「食べる豆乳」である。
- Also, 'edible soymilk,' which equates to rice gruel in the morning, called Shentochan, is cooked by adding salted broth to soymilk and putting minced Yutiyao and chives on top.
- 調味料は通常加わっていないため、醤油などを付ける、ショウガと煮付けにする、酢の物、味噌汁に入れるなどの調理方法が多いようだ。
- As no seasoning is added, it is generally eaten with soy sauce, boiled with ginger, made into a vinegar flavored food or put into miso soup.
- しかし「納豆」「納豆汁」が冬の季語である事や、「納豆時に医者要らず」という諺があったように、元々納豆の時期は冬とされている。
- However, as 'natto' and 'natto jiru' (miso soup with natto) are the season words for winter for haiku (Japanese seventeen-syllable poem) and also as there is a proverb saying that 'in the natto season, there is no need for a doctor,' winter had been the season for natto.
- 小麦粉を水またはカツオ・昆布出汁でダマにならないよう溶き8時間程度寝かせる(水の分量は粉と同じ重量をおおむねの目安とする)。
- Mix the flour with water or the soup stock of bonito or konbu (a kind of kelp used for Japanese soup stock), beat it well and let it stand for about eight hours (the amount of water is the same as that for flour, as a rough indication).
- 現代の茶事では、一汁三菜に加え「預け鉢」あるいは「進め鉢」と称して、もう一品、炊き合わせなどの料理が出されることが普通である。
- In modern chaji, an extra dish called 'azukebachi' or 'susumebachi' such as takiawase (food cooked separately but served together in one dish) is usually served in addition to the meal with one soup and three side dishes.
- 近畿地方以外では、名古屋市など中京地方でどて煮とともに串カツを供する店で頼めば、どて煮の八丁味噌の煮汁に串カツを浸けてくれる。
- Outside the Kinki region, in the Chukyo region including Nagoya City, if you order a kushikatsu at a bar that serves both kushikatsu and dote-ni (cow line meat stewed in miso, sugar and sake), the kushikatsu will be served dipped in the dote-ni broth flavored with hatcho miso (bean paste).
- 吸い物(すいもの)は日本料理のスープの一種で、出汁に醤油や塩を加えて作った汁(吸い地)に椀種、つま、吸い口などを浮かべたもの。
- Suimono is a kind of soup of Japanese cuisine consisting of suiji (soup stock flavored with soy sauce and salt), wandane (a main, solid ingredient), tsuma (a garnish lending a touch of color), suikuchi (a fragrant garnish) and so forth.
- 熱帯性の非常に数が多い通常常緑樹のミカン属で、革状の常緑葉を持ち、芳香性の堅い皮を持つ果汁の多い食用果実を目的に広く栽培される
- any of numerous tropical usually thorny evergreen trees of the genus Citrus having leathery evergreen leaves and widely cultivated for their juicy edible fruits having leathery aromatic rinds
- だし汁ではなく湯で煮込んで熱くしたコンニャクに甘い味噌ダレを付けて食べる淡白な食品で、古い時代の煮込み田楽の遺風を残している。
- This is a plain dish of konjac which is boiled with water, instead of soup stock, and is eaten with sweet Misodare (miso-based dip), retaining the old tradition (and custom) of Nikomi Dengaku.
- 卵とじカツ丼の具は、玉ねぎとトンカツを割り下(出汁と砂糖と醤油で作る日本料理の基本的な調味料)で煮て、溶き卵でとじたものである。
- The ingredients are onions and a pork cutlet, which are cooked with the warishita stock (the basic seasoning in Japanese cuisine prepared with soup stock, sugar, and soy sauce) and finished with beaten eggs poured over it.
- なお煮汁を冷ます際にひしゃくですくい、上から何度も落とすようにして空気に触れさせると煮汁の成分が酸化されることで発色が良くなる。
- As the broth cools down, scoop it up and pour it back repeatedly so that its colors will emerge through contact with the air and the oxidization of its ingredients.
- これは白飯もしくは混ぜご飯に七種類の具(野菜類が多い)を乗せ、その上から湯桶に入ったお焦げに出汁を加えたものを掛けた料理である。
- This is cooked by putting seven kinds of ingredients (mostly vegetables) on white rice or mixed rice and pouring a blend of soup stock and burnt rice in hot water over it.
- また、ケチャップなどは用いず、チャーシューのカットエンド部分を細切れにしたもの(チャンコマ)を乗せ、チャーシューの煮汁をかける。
- Additionally, for omu chahan, ketchup is not used and, instead, the finely-chopped scraps of roast pork (chankoma) are placed on the top and the roast pork gravy is poured over as a finishing touch.
- 作り方はほぼ普通の小倉汁粉と同じだが、餅や白玉団子の代わりに、鳴門巻きや蒲鉾、ホウボウなどの茹でた魚が丸ごと入れられる事もある。
- The recipe for the above-mentioned zenzai is virtually identical to that for the ordinary ogura jiruko but, in some cases, naruto-maki (kamaboko with the pattern of the well-known tidal whirlpools off the shore of Naruto City), kamaboko (boiled fish paste cake) or a whole boiled fish such sea robin substitutes for rice cakes or rice flour dumplings.
- 沖縄県の食堂でおかずやツルレイシチャンプルーを単品で注文すると、ご飯と味噌汁が添えられ、結果的に定食の体を成していることが多い。
- In cafeterias in Okinawa prefecture, if a customer orders a side dish or fried bitter melon dish, it will usually come with rice and miso soup, so it is basically like a teishoku.
- 近年では、上記の方法で出汁を取ることが長時間かかる作業であるという理由から、科学的に旨味成分だけを取り出したものが広まっている。
- Because the above-mentioned method of soup-stock extraction took too much time, the good-tasting ingredients in the raw materials have been extracted scientifically and resulted in popular products.
- ここの記述については、粉末にした赤貝の殻を母乳に見立てた蛤の白い汁で溶き、火傷の治療に使ったという民間療法を表すとする説がある。
- In the description, there was a theory that it described a folk remedy to be used for burn injuries by powderizing the husk of an arch shell and mixing it with the white juice of a clam as milk.
- その、紫色の花の汁を、眠っている人のまぶたに垂らすと、その作用で、その人が起きたときに最初に目にはいったものを愛するようになる。
- the juice of that little purple flower laid on the eyelids of those who sleep will make them, when they awake, dote on the first thing they see.
- また、カレーソースをだし汁で延ばしてかけたり、うどんのだし汁を半分程度はり、その上にカレーソースをそのままかけるという形もある。
- Moreover, Curry Udon is also prepared by pouring curry sauce diluted with soup broth, or by merely pouring curry sauce over the noodles soaked in a half a bowl amount of soup broth.
- 下茹でしたタケノコを一口大に切り、出汁、醤油、みりん、日本酒、砂糖、食塩などで作った調味液でゆっくりと煮て、煮あがったら取り出す。
- Bamboo shoots boiled beforehand should be cut in bite-sized pieces and simmered with liquid seasoning, made from soup stock, soy sauce, mirin (sweet sake for cooking), sake, sugar, salt, and so on, and then bamboo shoots should be taken out of the pot when it has simmered.
- 魚介類や鶏肉など、生の動物質を使うときは、必ず一度茹でて水溶性たんぱく質を凝固させ、溶出を防止しないと汁が濁り、見た目が悪くなる。
- When using raw animal food such as fish, shellfish and chicken, it is necessary to boil it without fail to solidify water-soluble protein and thereby to prevent it from dissolving in water; otherwise, the stock will become cloudy and unpleasing to the eye.
- 1898年(明治31年)に「開明墨汁」と名付け商品化し、田口商会(現在の開明株式会社)を牛込区築土八幡(現在の新宿区)に創業した。
- In 1898, he named it 'Kaimei Bokuju' (Kaimei liquid sumi ink) and commercialized it, and he founded Taguchi Company (present-day KAIMEI & Co., Ltd.) in Tsukudo Hachiman, Ushigome Ward (present-day Shinjuku Ward).
- カミムスビが遣わしたキサガイヒメはアカガイ、ウムギヒメはハマグリであり、赤貝の殻の粉を蛤汁で溶いて火傷に塗布したと考えられている。
- Regarding two deities sent by Kamimusubi, Kisagaihime refers to an ark shell and Umugihime a clam; it is considered that powder of ark shells was dissolved in clam soup to apply to a burn.
- 例えば千葉県東北部では、濃口醤油の澄まし汁仕立てで焼き角餅のお雑煮に「ハバノリのふりかけ」(鰹節も混ぜる場合があり)をかけて食べる。
- For example, in the north-eastern region of Chiba Prefecture, people eat zoni made with baked square mochi and strong soy-sauce soup sprinkled with 'Habanori no furikake' (dried and parched laver seaweed) (sometimes shaved bonito is mixed into it also).
- 煮汁が残らないように時間をかけてじっくり煮る調理法を「煮しめる」というが、これが転じてそのように料理されるものを「煮しめ」と称する。
- The cooking technique of taking time to simmer the contents so as to leave no broth left is called 'nishimeru,' and dishes so cooked are collectively called 'nishime.'
- 河海抄の記述によれば、もち米を乾燥させて臼でひいて作った餅粉(現在の道明寺粉)を甘葛の汁で練って団子のようにし、椿の葉で包んだもの。
- According to the description in Kakai-sho Commentary, Tsubaki-mochi was something like a dumpling made from mochi-ko (rice cake flour, present-day domyojiko [dried and granulated glutinous rice flour]) that was made by grinding dried glutinous rice with a mill-stone, kneaded with amazura (traditional sweetener commonly used in the past), and wrapped with camellia leaves.
- また信越地方の一部では野沢菜漬を細かく刻んだもののみを具材とする「菜っ葉のかす汁」が広く好まれているなど地方により具材は様々である。
- Meanwhile, partly in the Shinetsu Region, 'Kasujiru with nappa (greens),' which contains only fine cut nozawana as an ingredient, is preferable, and thus ingredients are different according to each region.
- 現在はうま味調味料が主体の粉末昆布茶が一般的であるが、2cm角に切った角切り昆布茶が登場し、昆布出汁の旨みが相まって人気が出ている。
- Although powdered Kobucha whose main ingredient is umami-chomiryo (good taste seasoning) is popular at present, square Kobucha of two centimeters is increasingly popular combined with the good taste of konbu soup stock.
- すると、これがおいしいと評判になり、風呂にゆで汁を吹き込んだ残りの大根であることから、「風呂吹き大根」の名前が生まれた、というもの。
- It is said that the neighbors found the simmered Japanese radish delicious and the simmered Japanese radish was named as 'Furofuki daikon' after its associated process in which the water vapor of the boiling water used to simmer Japanese radish was blown into the Furo.
- 醤油の出汁で煮た一般的なおでんに、ネギダレ(みじん切りにしたネギを醤油に漬け込みネギのエキスにより粘り気の出たタレ)をかけて食べる。
- The standard Oden, which is boiled and seasoned with soy sauce-flavored soup stock, is eaten with green onion sauce (a sticky sauce made by soaking minced green onions in soy sauce, which produces a green onion extract that gives the sauce its stickiness) poured over it.
- 食品素材に対して上からかけたり、少量を浸す「つけ・かけ」用途の他、煮物の味付けにしたり、汁やたれの味の基調にしたりと、利用範囲が広い。
- Soy-sauce has a wide range of uses; putting it over food, dip a small portion of food in it, season food with it while stewing the food, making a soup or sauce from it.
- また讃岐うどんで知られる香川県ではつゆの作成のために出汁の成分をそのまま醤油に抽出させただし醤油というものが、よく家庭に置かれている。
- In Kagawa Prefecture, which is known for Sanuki udon ('Sanuki' is the old name of the prefecture), many households have their own 'dashi-joyu' (soup stock seeped into soy sauce), which is used as an udon sauce.
- 調味は出汁を基本とし、塩味をつけるのには塩のほか、うま味を豊富に含んだ醤油、味噌などの大豆発酵調味料が基本的な調味料として用いられる。
- Seasoning is based on soup stock, and fermented soybean seasonings, such as soy sauce and miso (bean paste) that includes a lot of umami (giving good taste) ingredients, in addition to salt for salty flavor.
- キサガイヒメが「きさげ集め」、ウムギヒメが「持ち承(う)けて、母(おも)の乳汁(ちしる)を塗り」て治療を施すと大国主神は蘇生したとある。
- Kisagaihime collected scraped powder ('kisagi atsume') and Umugihime received it and applied mother's milk, then Okuninushi was resuscitated.
- そして明治開拓以降の北海道の日本海側各地で正月料理として鯨汁が食されるのは、秋田藩を中心とした東北の人々が移り住んだ名残といわれている。
- In various areas on the Japan Sea side of Hokkaido, Kujira-jiru has been eaten as New Year's dishes since the era when Hokkaido started being developed in the Meiji period, and it is said that this habit originated in the people who moved there from the Tohoku region, centered on the Akita domain.
- 和朝食には卵の他に、飯と味噌汁、漬け物、水産加工品(鯵の干物や乾燥海苔、もしくは海苔の佃煮)、卵焼き、および納豆等が配膳されることが多い。
- In addition to the egg, the Japanese breakfast plate usually includes rice, miso soup, tsukemono (Japanese pickled vegetables), processed seafood (dried horse mackerel, dried seaweed, or tsukudani (boiled in sweetened soy sauce) of seaweed), Japanese style omelet, and natto (fermented soybeans).
- バルクは彼らに答えた、「彼がわたしにこのすべての言葉を口述したので、わたしはそれを墨汁で巻物に書いたのです」。 (エレミヤ書 36:18)
- Then Baruch answered them, He pronounced all these words to me with his mouth, and I wrote them with ink in the book. (Jeremiah 36:18)
- わたしはまた、わが手をあなたに向け、あなたのかすを灰汁で溶かすように溶かし去り、あなたの混ざり物をすべて取り除く。 (イザヤ書 1:25)
- and I will turn my hand on you, thoroughly purge away your dross, and will take away all your tin. (Isaiah 1:25)
- この場合、焼く前に皿に置いてラップを掛け、電子レンジで肉汁が滲み出すまで加熱して焼くと、厚みのあるものも綺麗に焼け、中まで良く火がとおる。
- In this case, even the thick hamburger patties can be cooked well done and beautifully by putting the patties on a plate, covering the plate with plastic wrap, heating it in a microwave oven till the patties begin to exude juice, before frying them in a pan.
- 名称の元となっている豚肉のほか、複数種の野菜、あるいはそれらの加工品を入れる為、単に副食としての汁物としてでは無く、単品で主食にもなり得る。
- Since it's prepared with pork, after which the cuisine was named, and various kinds of fresh or processed vegetables, it can be eaten as a staple food instead of being eaten only as an accompaniment to a staple food.
- - ご飯にカレーソースとハヤシライスソース、あるいはカレーソースと牛丼の具というふうに、カレーとほかのソース(具や汁)を一対一で掛けたもの。
- A curry sauce and another sauce (ingredients or a soup) with a ratio of one to one are poured over rice, combinations including a curry sauce and a sauce for hashed rice, and a curry sauce and ingredients for gyudon (rice covered with beef and vegetables).
- 他の食品と同じように商品の多機能化と差別化が行われ、単に素材の違いだけでなく、出汁入りのものやカルシウムなどを添加したものが販売されている。
- Like other food products, miso came to be equipped with multifunction and differentiation from others; in addition to the difference of ingredients, soup stock, calcium and so on are added to miso for sale.
- 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.
- 一般的には日本の一般家庭の朝食時にご飯と共に供される感も強いが、近年は朝食にご飯を食べない人が多くなったため、夕食時に味噌汁を飲む人が増えた。
- It has commonly been served with rice for breakfast at home, but recently many people don't eat rice for breakfast and therefore prefer miso soup for dinner.
- これらは乾燥させた具(かやく)と茶(抹茶)や出し汁の粉末を混ぜたもので、ご飯の上にかけて湯を注ぐとそのまま茶漬けになるという簡便な製品である。
- This was a simple product make of a mixture of dried ingredients, powered green tea, and powdered soup stock, which was put on rice before pouring hot water over it to make chazuke.
- 和三盆の原料となるサトウキビは、地元産の「竹糖」という品種が用いられ、晩秋に収穫した茎を搾って汁を出した後、ある程度精製濾過して結晶化させる。
- Locally grown sugarcane breed called 'Take-to' is used as a raw material of Wasanbon; it is produced by squeezing the juce of the canes harvested in late fall, refining and filtering it to some extent to crystallize.
- また、箸文化圏内で箸しか使わないのは日本だけとされる(他地域では汁物や米を食べる時にレンゲやスプーンなどのすくうものを使うのが一般的である)。
- Within the area of chopstick culture, Japan is considered to be the only country where only chopsticks are used (it is normal to use dippers such as renge (Chinese spoon) and spoons in other regions when eating soup and rice).
- 出汁(だし)は、調味料の一つで、料理に甘味・酸味・苦味・塩味の味覚に加えて、肉や野菜、キノコや海藻に含まれるうま味を抽出して加えるための液体。
- Soup stock is a liquid seasoning used to add certain tastes--sweetness, sourness, bitterness, saltiness, and particularly the good taste extracted from meat, vegetables, mushrooms, seaweed or others--to dishes.
- 一般的な料理では「花かつお」(はなかつお)とも呼ばれる「荒節」を削ったものを出汁によく使うが、高級料亭などは「枯節」を使うところが多いという。
- Generally, 'hanakatsuo,' meaning the pieces shaved from 'arabushi,' are often used for the soup stock, but it's said that most high-class Japanese restaurants use the pieces shaved from 'karebushi.'
- お椀のお出汁ふたを取ったときの香りと、透明感溢れた出汁で有名で、ポール・ボキューズのスープ V.G.E.のアイデアはこの椀からといわれている。
- The aroma of the broth coming out of the bowl when the cover is lifted and its very clear soup are well known: it is said that the V.G.E. soup produced by Paul BOCUSE was inspired by this soup.
- 沖縄そばの影響(過去、沖縄からの移民が多かったため)か汁は少なめで、また現地で入手しやすいスパゲッティの麺が使われている点に大きな特徴がある。
- However, the dish is characterized by an insufficient amount of soup broth, which might be influenced by Okinawa Soba (because, Palau received a lot of immigrants from Okinawa in the past), as well as by using spaghetti that is easily available in the country.
- 汁を張った鍋の中に、下処理したウシ(またはブタ)の白もつ(腸)を入れて味がつく程度に煮込み、後にキャベツやニラ等を入れ、頃合いになったら食べる。
- A pot is filled with soup and prepared beef (or pork) offal and boiled until the offal absorbs the soup; cabbage and Chinese chives are added, and eaten when ready.
- 丸提灯(まるぢょうちん)に汁粉(しるこ)、お雑煮(ぞうに)とかいたのがぶらさがって、提灯の火が、軒端(のきば)に近い一本の柳の幹を照らしている。
- A round lantern with the signs of sweet meats hung outside and its light fell on the trunk of a willow tree close by.
- 大韓民国では練り物そのものを一般にオデンといい、醤油ベースの出汁で煮込んだり(日本のように他の具が入ることはまずない)、辛子味噌で炒めたりする。
- In South Korea, Oden is used as a general name for paste products, which are stewed in soy sauce-based soup stock (In most cases, no other ingredients are included unlike Japan) or fried with karashi miso (miso mixed with mustard).
- 大きな椀に豚肉、ポーク(ランチョンミート)、ソーセージ、豆腐、野菜類、鶏卵などが入った味噌汁に、どんぶりに盛ったご飯と、場合によっては副菜もつく。
- The menu includes miso soup with pork (luncheon meat), sausage, bean curd, vegetables, chicken egg in a large bowl, a bowl of rice and sometimes a side dish.
- たといソーダをもって自ら洗い、また多くの灰汁を用いても、あなたの悪の汚れは、なおわたしの前にある」と主なる神は言われる。 (エレミヤ書 2:22)
- For though you wash yourself with lye, and use much soap, yet your iniquity is marked before me,' says the Lord Yahweh. (Jeremiah 2:22)
- 日常的な食事の構成としては、ご飯(白米やその他の穀物を炊いたもの)、汁物、おかず3品(主菜1品と副菜2品)という組み合わせを取り、一汁三菜と言う。
- An everyday meal consists of a bowl of boiled rice (or other boiled grain), a shiru-mono dish (soup dish) and three side dishes (one main side dish and two sub-side dishes), and is called 'ichi-ju san-sai' (literally, one soup dish and three side dishes).
- また、同書で「醤油」の別名とされている「スタテ(簀立)」が、1548年成立の古辞書『運歩色葉集』に「簀立 スタテ 味噌汁立簀取之也」と記されている。
- The term 'sutate' (簀立) which was stated to be another name of 'soy-sauce' in 'Nippo jisho' was referred in 'Unpoiroha-shu dictionary,' the old dictionary established in 1548, as '簀立 スタテ 味噌汁立簀取之也.'
- 関東のすき焼きは明治に流行した牛鍋がベースになっており、出汁に醤油・砂糖・みりん・酒などの調味料を混ぜた割下をあらかじめ用意し、割下の中で牛肉を煮る。
- Sukiyaki in the Kanto region is based on the gyu-nabe popularly eaten in the Meiji period, where beef is boiled in a soup of warishita which has been prepared beforehand by mixing soup stock with soy sauce, sugar, mirin and sake.
- かぼちゃや根菜類など季節野菜主体とした味噌汁に、生地に塩を練りこまずコシを作らない状態で幅広に切った麺を、打ち粉が付いたままの生状態から入れて煮込む。
- Hoto is cooked by simmering fresh Udon noodles covered with Uchiko (wide noodles made from inelastic dough that is affordable by kneading without applying salt) in miso soup, the main ingredients being seasonal vegetables such as pumpkin and root crops.
- 神谷伝兵衛が開墾したワイン発祥の地として知られるが、現在はブドウの生産を行っておらず、輸入濃縮果汁、ワイン、国内産ブドウを使用しワインを製造している。
- It is known as the birthplace of wine, cultivated by Denbei KAMIYA, but no grapes are grown now and wines using imported concentrated juices, wines and domestic grapes are produced.
- タイの伝統食文化のケーン(ゲーン)と呼ばれる様々な汁物の中で、香辛料を利かせた料理を外国人が便宜上からタイカレー(Thai curry)と呼んでいる。
- Among a variety of soups called Kaeng (Gaeng), which is a traditional Thai dish, foreigners call those rich in spice Thai curry for the sake of convenience.
- 渋谷は、もともとは滑谷(しるたに、汁谷、瀋谷などとも記される)と言われ、沢の水が絶えず落ち葉などと相俟って非常に滑りやすい道となっていたことに由来する。
- Shibutani was called Shirutani (written 滑谷 Shirutani and 瀋谷 Shirutani), and the name originated from the street, which was always slippery from a mixture of water that splashed onto the street from a nearby swamp and fallen leaves.
- 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.
- 粕汁(かすじる)とは、出汁に酒粕を溶いた汁物、またはだし汁に味噌と酒粕を合わせたものを溶いた汁物のことで、具材にはにんじん、ダイコン、魚等がよく使われる。
- Kasujiru is a soup made by dissolving sake lees or a mix of sake lees and miso in broth and adding some ingredients, which are often carrot, daikon (Japanese radish), or fish.
- なお、「すすりだんご」と称するものは現在でも大分県等に残っており、トウモロコシ粉団子の汁粉を指したり、団子を野菜と煮たすいとんのような料理を指す事もある。
- The food referred to as 'susuridango' still remains in existence in some areas including Oita Prefecture, where the susuridango sometimes means shiruko with corn flour dumplings or a dish like suiton (a dish made of dumplings stewed with vegetables).
- 最も一般的な調理法は丼飯に数種類の天ぷらを載せて甘辛い丼汁(タレ)をかけた物であるが、タレをかけずに天ぷらを軽く煮付けてのせるものや、塩をかけるものもある。
- The most common way of making Tendon is to top a bowl of rice with a variety of tenpura and pour salty-sweet sauce over it; however, there are other methods, including flavoring the tenpura instead of pouring sauce on it or just sprinkling a bit of salt over the tenpura.
- 一般に茶漬けと言えば、熱い液体(熱い茶や熱いだし汁)をかけるものであるが、盛夏などには、よく冷えた麦茶などをかけて、冷たい食感を楽しみながら食べる人もいる。
- Although chazuke is usually prepared by using hot tea or hot soup stock, some people enjoy tasting the cool texture of chazuke by using cold barley tea in midsummer.
- さらに、血液が心臓を一日に100回か200回ほど通過することで蒸留されるということを考えれば、食物の汁が血に変換される仕組みも、すぐに理解できるではないか。
- Is not also the operation which converts the juice of food into blood easily comprehended, when it is considered that it is distilled by passing and repassing through the heart perhaps more than one or two hundred times in a day?
- フライ (料理) - 下記のエビフライ、カキフライは豚カツ同様、味噌汁に御新香、箸を添えた膳立てで出されるなど、和食のような扱いを受けることもしばしばある。
- Fried dishes are often treated as Japanese food such that fried prawns and oysters, mentioned below, which are often served with a cup of miso soup, pickles and chopsticks in a set meal.
- ゆでた蕎麦・うどんを丼に入れ、場合によって群雲(むらくも)に見立てた海苔を敷いてから、生卵を割り入れて、汁と薬味を添えたものを「月見うどん」、「月見そば」と呼ぶ。
- Boiled soba (buckwheat noodles) and udon (wheat noodles) put in a bowl, and sometimes after putting nori (dried seaweed) to resemble gathering clouds, cracking a raw egg into it and adding soup and condiments, are called 'Tsukimi soba' and 'Tsukimi udon,' respectively.
- その来る日には、だれが耐え得よう。そのあらわれる時には、だれが立ち得よう。彼は金をふきわける者の火のようであり、布さらしの灰汁のようである。 (マラキ書 3:2)
- 'But who can endure the day of his coming? And who will stand when he appears? For he is like a refiner's fire, and like launderer's soap; (Malachi 3:2)
- これらの大手メーカーは海外の生産者によるワインの輸入販売、輸入濃縮果汁や輸入バルクワインを使用したワイン、自社ワイナリーで生産したワインの生産、販売を行っている。
- These large manufacturers import and sell wines produced by overseas manufacturers, and produce and sell wines using imported concentrated juices and imported bulk wine or wines produced in their own winery.
- 洋酒では、ワインに代表されるように、原料であるブドウ果汁の中にすでにグルコースが含まれているので、わざわざこうした糖化の工程が要らず、そのため単発酵文化圏となった。
- In case of foreign liquors, for example wine, because grape juice as raw material contains glucose, no additional saccharification process is required and zones of culture of single-stage fermentation is formed.
- 東海道新幹線、JR東海道本線の駅構内のそば・うどん屋やその周辺地域の出汁(つゆ)の関東風・関西風の境界線についての調査は、過去にいくつかのテレビ番組で行われている。
- Some TV programs conducted studies in the past about the boundary between areas that use Kanto type soup broth and those that use Kansai type soup broth at Soba and Udon noodles shops in the station precincts of the Tokaido Shinkansen and JR Tokaido Main Line and surrounding areas.
- 現在も日本のメーカーが発売する低価格帯ワインの多くは輸入した濃縮果汁を日本で醸造したものである(ものによってはそれにバルク輸入した輸入ワインが混ぜられる事もある)。
- Most of the low-priced wines sold by Japanese manufacturers are still produced by fermenting imported concentrated juices in Japan (in some cases, some of these wines are mixed with bulk imported wines).
- さらに1328年(嘉暦3年)前後、了源は、教化活動の拠点を旧仏教の盛んな京都東山に移すべく京都国立博物館の辺りの汁谷(しるたに。または渋谷=しぶたに)に寺基を移した。
- Around 1328, Ryogen relocated the temple as a basis of the preaching activities to Shirutani (or Shibutani), in the area where Kyoto National Museum now stands, of Kyoto Higashiyamathe of former Buddhism-oriented place.
- 現在はワイン表示問題検討協議会の「国産ワインの表示に関する基準」が改正され、輸入果汁を日本で醸造したワインを日本産(国内産)ワインと表記することは殆ど無くなっている。
- Now, 'standards of representation of domestic wines' of Wine hyoji mondai kento kyogikai (Council for studying issue of wine's appellation) is revised and few wines which are produced by domestically fermenting imported grape juice are labeled as Japanese (domestic) wine.
- 陣中食としての味噌汁は、むしろご飯に味噌をかけて湯を入れたものであることも多く、元々「汁かけ飯」だったものが、後にご飯と味噌汁の組み合わせに変化していったとも言われる。
- It is said that miso soup, as a food consummed at the front, was more like 'rice poured soup' and was often cooked by pouring hot water on rice and miso, but later it has changed gradually into a combination of rice and miso soup.
- 円筒状の茶碗にミツバ・干し椎茸・ギンナン・ユリ根・蒲鉾(主に板蒲鉾)・鶏肉・魚肉・エビ・アナゴ・貝などの具材と、溶き卵に薄味の出し汁を合わせたものを入れ、蒸し器で蒸す。
- When you cook Chawan-mushi, you put all ingredients such as mitsuba (Japanese honewort), dried shiitake (mushroom), ginkgo nuts, lily bulbs, slices of kamaboko (boiled fish paste) (mainly ita-kamaboko (fish paste on a wooden board)), some pieces of chicken and fish meat, shrimp, conger eel, and shell into a cylindrical bowl, pour beaten egg mixed with bland soup, and steam it in a steam cooker.
- 一般的な既存の甲類・乙類焼酎または混和焼酎に、独自原料の果汁・エキス類を混和した、リキュールの一種とも言うべきもの(柑橘類焼酎、シソ焼酎、コンブ焼酎、トマト焼酎など)。
- Kinds of liqueur such as citrus fruits shochu, shiso (Japanese basil) shochu, sea tangle shochu, tomato shochu etc., in which fruit juice and extracts of unique ingredients are mixed with generally existing group Ko, Otsu or mixed shochu.
- 彼はそのろばの子をぶどうの木につなぎ、その雌ろばの子を良きぶどうの木につなぐ。彼はその衣服をぶどう酒で洗い、その着物をぶどうの汁で洗うであろう。 (創世記 49:11)
- Binding his foal to the vine, his donkey's colt to the choice vine; he has washed his garments in wine, his robes in the blood of grapes. (Genesis 49:11)
- アユ、コイ、ニジマス、ハゼ、フナ、ワカサギなど主に淡水性の魚を、生のままあるいは素焼きした後、醤油、みりんにたっぷりの砂糖や水飴を加えた汁で「照り」が出るように煮たもの。
- After broiling mainly freshwater fish such as ayu (sweetfish), carps, gobies, crucian carps, and lake smelts without seasoning or as raw, simmer them in the soup with soy sauce, mirin (sweet cooking rice wine), and plenty of sugar and mizuame (starch syrup) to have 'teri' (glaze).
- 製法は、楮(こうぞ)の厚紙(泉貨紙)の表裏を山くちなしの汁で染め、渋を一度引いて乾かし、透明な梨子地漆で上塗りして、風呂に入れて漆を枯らし、折本のように畳んで用いるとある。
- According to the book, the process of manufacture is as follows; dye both sides of a thick paper (Senka-shi or Senka paper) made of kozo with the juice of gardenia, apply astringent persimmon juice once and dry, give a final coat of transparent lacquer for a flecked effect, dry in a drying room for coated lacquer ware and use in a folded form.
- 墨汁には天然由来の煤ではなく工業的に作られたカーボンブラック(炭素)を使っているものがある(このカーボンは、複写機などで使われるトナーとほとんど同じ成分である場合もある)。
- There are some bokuju that use industrially produced carbon black (carbon) (in some cases, this carbon has almost the same constituents as toners used in copy machines) when compared to naturally derived soot.
- 飛鳥時代(6世紀末-710年)の701年には大宝律令・賦役令により、この干しカツオなど(製法が異なる「堅魚」「煮堅魚」「堅魚煎汁」に分類されている)が献納品として指定される。
- In 701, during the Asuka period (the period from late in the sixth century to 710), dried bonito and other products were designated in Taiho Ritsuryo (Taiho Code) and Buyaku Ryo (Corvee Code) as the offering to the Yamato Court; the products related to bonito were classified into three categories differing in their production processes, namely 'katauo' (a solid dried fish), 'nikatauo' (a fish boiled and dried hard) and 'katauo senju' (a soup stock extracted by boiling a solid dried fish).
- 店のお好み焼き屋さんの場合、ふっくらとした仕上げにするため、水で溶いた小麦粉を寝かせることが多いが、市販のお好み焼き粉にはベーキングパウダー、塩、出汁などが多少加えられている。
- In the case of okonomiyaki shops, they often let flour mixed with water stand to make it fluffy, but commercially available okonomiyaki powder includes baking powder, salt, soup stock and so on.
- また豚肉、かまぼこ、こんにゃく、しいたけなどを白味噌仕立てにしたイナムドゥチや、魚汁(さかなじる)という魚(まるごと、あるいはぶつ切り)を具材とした味噌汁などもポピュラーである。
- Also miso soup such as Inamuduchi made with ingredients like pork, kamaboko (fish sausage), konnyaku (a gelatinous food made from devil's-tongue starch), shiitake mushroom and seasoning with white miso, and sakanajiru made with fish (whole or chunks) are popular.
- しゃぶしゃぶは、ごく薄く切った肉を、食卓の専用鍋に煮え立たせただし汁に数回くぐらせ加熱し、野菜・豆腐・葛切りなどの食材を煮込んだものと共に、タレにつけて食べる日本の鍋料理である。
- Shabu-shabu is a Japanese dish in which extremely thin slices of meat are cooked by swishing them back and forth several times in dashi (broth) boiled in a special tabletop pot, dipped in sauce and eaten with boiled ingredients such as vegetables, tofu and kuzukiri.
- 変わったところでは、塩で硬く締めたアワビの肉を下ろし金で摩り下ろし、同量のとろろと合わせた「鮑のとろろ汁」と言う料理が存在する(小泉武夫氏の著作『奇食珍食』に詳しい記述がある)。
- One of the most unique dishes is 'awabi yam soup', which is salted awabi, grated and mixed with the same amount of grated yam (this is explained in detail in 'Strange Food and Curious Food' written by Takeo Koizumi).
- つけダレには、醤油、または醤油、酒、みりん、出汁等を合わせたもの、あるいはポン酢醤油などが用いられ、薬味としてネギ、ユズ、大根おろし(紅葉おろし)、削った鰹節などがよく用いられる。
- The dipping sauce (a kind of soy sauce) uses a mixture of soy sauce, sake, mirin and stock, or Ponzu soy sauce; for the condiments, green onion, yuzu, grated daikon (grated daikon and red pepper) or dried bonito shavings are often used.
- ぶどう酒と濃い酒を断ち、ぶどう酒の酢となったもの、濃い酒の酢となったものを飲まず、また、ぶどうの汁を飲まず、また生でも干したものでも、ぶどうを食べてはならない。 (民数記 6:3)
- he shall separate himself from wine and strong drink. He shall drink no vinegar of wine, or vinegar of fermented drink, neither shall he drink any juice of grapes, nor eat fresh grapes or dried. (Numbers 6:3)
- 主となる惣菜に加え、一般的には白飯、味噌汁(あるいはその他のスープ)、漬物(関西地方では、漬物の代わりに塩昆布や昆布の佃煮が使われることもある)などが添えられることで定食の体を成す。
- As well as the main dish, the set menu usually includes white rice, miso soup or another kind of soup, and pickles, while in Kansai they sometimes serve salted konbu seaweed or boiled konbu dish instead of the pickles.
- メロンの化け物というのは、ごく早い時期から、ほかのどれよりも肉厚で汁気の多いものになる、品評会では賞をかっさらい、土地の園芸紙に写真と賛辞が載るものになる、ってことが分かるんですね。
- for it had revealed itself, early in its existence, as destined to become a monster, to surpass its plumpest, pulpiest sisters, carry off prizes at agricultural shows, and be photographed and celebrated in every gardening paper in the land.
- その上に日本料理とよく似た調理過程を経て作る焼物・煮物・炒め物も多く、また日韓併合時代に伝播したうどんやおでん、寿司風のおにぎり(キムバプ)、味噌汁、沢庵漬けなどもいまだ食されている。
- In addition, many grilled foods, boiled, and seasoned foods, and stir-fried dishes, cooked in ways quite similar to cooking nihon-ryori dishes, are also eaten, and the udon (Japanese wheat noodles), oden (a Japanese dish containing all kinds of ingredients cooked in a special broth of soy sauce, sugar, sake, etc.), sushi-style rice balls (kimbap), miso soup and Takuanzuke (yellow pickled radish), all of which were brought into Korea in the era when Japan annexed Korea, are still eaten there.
- 西京味噌(さいきょうみそ)は、近畿地方を中心として広く作られる米麹を多く配合した白黄色の甘口味噌の通称で、通常味噌汁用の味噌が12%前後の塩分であるのに対し5%前後と低いのが特徴である。
- Saikyo miso is the common name for a whitish yellow sweet miso containing a high proportion of malted rice made mainly around the Kinki region; and the main characteristic of this miso is that while miso usually used for miso soup contains 12% salt, Saikyo miso contains only about 5% salt.
- 「おまえさん、おぼえているでしょう。花の咲いた木の下に、天幕を張って、ダンスをしたかわいらしいむすめたちのことを、野に生えた草のなかに、あまい実がなって、つめたい汁の流れていたことを。」
- 'Ah, you have no remembrance of love for the charming maidens that danced beneath the outspread tents beside the bright fragrant flowers?Do you no longer remember the sweet fruits, and the cooling juice in the wild plants of our never-to-be-forgotten home?'
- この墨は、イカのそれと比べてうま味(特にアミノ酸)が豊富に含まれているが、粘性が低く水に溶けやすいという点と、墨汁嚢が取り出しにくいという点から、加工がしにくく料理には適さないとされる。
- This ink contains abundant umami (especially amino acid) when compared to that of a squid, but it is considered difficult to process and not fit for cooking since the ink has less viscosity and is easier to dissolve in water, in addition to the fact that the ink sac is difficult to take out.
- その上、出汁を取る、などの調理技術が未発達で、各自が塩や酢などで自ら味付けをしていた上に、珍しいものを食べる事によって貴族の権威を見せつけ、野菜を「下品な食べ物」とみなして摂取しなかった。
- Moreover, cooking techniques such as the creation of stock was not developed yet, and each person seasoned his or her meal with salt and vinegar at the table; besides noble people tried to show their power by eating rare foods. They regarded vegetables as 'low-class foods' and did not eat them.
- 一説によると、漆器職人が冬になると漆の乾きが悪くて困っていたところ、ある僧から風呂(漆器の貯蔵室のこと)に大根のゆで汁を吹き込み、そこで乾かすとよいと教えられ、その通りにするとうまくいった。
- According to one of them, when an Urushi-ware (Japanese lacquerware) craftsman tried to shorten the time period required to dry urushi-ware in winter time, he was advised by a Buddhist monk to dry urushi-ware in Furo (store room for urushi-ware) filled with water vapor from boiling water used to simmer Japanese radish, and succeeded in it by following this advice.
- 金属製の器に氷を刃物で削った削り氷(けずりひ、文中では「けつりひ」)に蔓草の一種であるアマヅラ(あまかづら・あまづら、ツタの樹液またはアマチャヅルの茎の汁と思われる)をかけたとの意味である。
- It means that Kezurihi (in the original sentence, 'ketsurihi') prepared by shaving ice with a knife is put into a metal bowl and amazura, that is a type of vine, (it seem that sap from vine or juice from stem of Gynostemma pentaphyllum) is poured on top of the ice.
- カレーうどんを食べる際、箸から麺を取り落としやすく、あるいはどんぶりからカレー汁を跳ねさせるなどの原因で、衣服を汚してしまうことがしばしばある(これを嫌ってカレーうどんを食べない者もある)。
- When eating Curry Udon, one often unintentionally stains their clothes with splashes of curry soup by letting noodles slip off chopsticks or letting curry soup splash from a bowl (some people detest stains so much that they refrain from eating Curry Udon).
- 寛永20年(1643年)以前に書かれた書物「料理物語」中にそばつゆに関して、うどんのたれみそもしくは煮貫に大根の汁を加え、鰹節・大根おろし・あさつきにからし・わさびを加えてもよいと書かれている。
- It says in 'Ryori Monogatari' (Tale of cooking), a book written before 1643, that soba dipping sauce can be made by adding the juice of piquant 'daikon' (Japanese radish) to taremiso (for udon) or to ninuki, and that one can add other ingredients to the sauce for flavor, such as, shaved pieces of dried bonito, grated piquant daikon, chive, mustard, and Japanese horseradish.
- この頃、信長とは衆道(同性愛)の関係にあったことが加賀藩の資料『亜相公御夜話』に、「鶴の汁の話(信長に若い頃は愛人であったことを武功の宴会で披露され皆に羨ましがられた時の逸話)」として残されている。
- The rumor that Toshiie was in the shudo (homosexual) relationship with Nobunaga in those days has been handed down in the documents of the Kaga domain 'Ashoko On-yobanashi' (Night Stories of Lord Chief Councilor [Toshiie MAEDA]) as 'the story of the crane soup (the anecdote of the time when Toshiie was envied by everybody because Nobunaga announced that Toshiie had been his lover in their youth in the banquet for the military exploits)'.
- 事例として、2006年9月15日に粕汁2杯を食べて自動車で帰宅していた神戸市の教師が呼気1リットル中、0.15ミリリットルのアルコールが検出されたとして2007年3月に酒気帯び運転容疑で書類送検された。
- One example of this is a teacher from Kobe City who drove home after eating two bowls of kasujiru (sake-lees soup) on September 15, 2006 and, when pulled over, was found to have exhaled 0.15ml of alcohol in 1l of breath, following which charges were filed on suspicion of driving under the influence of alcohol in March 2007.
- 広島風では、キャベツの甘みだけで十分な旨みをまかなうため、関西風と異なり生地にだし汁を混ぜたり(生地の上には魚粉を散らすこともある)、上に鰹節を振り掛けることは少なく、卓上にも花がつおはあまり置かれない。
- As Hiroshimafu-okonomiyaki covers the taste sufficiently only with the sweetness of cabbages, unlike Kansaifu-okonomiyaki they do not mix the dashi broth soup in the dough (fish powder is sometimes strewn on the dough), is rarely strewn with sliced dried bonito and dried bonito shavings because they are not often put on the table.
- 西洋料理のスープに相当する側面があるが、狭義のヨーロッパのスープは硬くなったパンに鍋物の汁をかけてふやかしたものを起源とするため、日本の味噌汁と食事の中の位置づけが多少異なり、より主食的な意味合いが強い。
- It is equivalent to western style soup, but more specifically like European soup made from soaked stale bread in stew and therefore is more like a staple food slightly different from Japanese miso soup.
- 漱石と子規は早稲田の辺を一緒に散歩することもままあり、その様を子規は自らの随筆『墨汁一滴』で「この時余が驚いた事は漱石は我々が平生喰ふ所の米はこの苗の実である事を知らなかったといふ事である」と述べている。
- Soseki and Shiki often took a stroll around Waseda; Shiki mentioned the strolls with Soseki in his essay 'Bokuju Itteki,' 'I was surprised to find that Soseki did not know that rice, which we eat every day, are seeds of these rice plants.'
- スープはあっさり系の醤油味の清湯スープだが、醤油ダレに煮豚を作ったあとに残る煮汁が加えられているため、スープの色は非常に黒くて、香ばしく、そして、独特の苦味がある(この苦味ゆえに、好き嫌いは結構分かれる)。
- Although they use a plain, clear soy sauce soup, the soup is dark in colar and fragrant with a unique bitterness (opinions often split over this taste) due to a boiled pork liquor which is added as a soy-sauce condiment.
- また愛知県名古屋周辺の特徴的なお雑煮では、餅とコマツナの一種である「もち菜」(正月菜とも呼ばれる)を入れて醤油の澄まし汁仕立てで鰹節をかけたものがあり、富山県ではそれに加えて魚や蒲鉾などを入れて食べるものがある。
- Zoni unique to the Nagoya area in Aichi Prefecture contains mochi, a type of brassica rapa called 'mochina' (also called 'shogatsuna') with a soy-sauce soup sprinkled with shaved bonito, and in Toyama Prefecture fish or boiled fish paste is also added.
- アマダイ、マナガツオ、ブリ、サワラ、カマスなどの魚の切り身や鶏肉などを、醤油、酒、みりんを111であわせ、ユズの輪切りを加えてつくった漬けダレである「ゆうあん地」に数日間漬けこみ、汁気を切った後に焼き上げたもの。
- Fillet of fish such as tilefish, butterfish, yellowtail, Japanese Spanish mackerel, or Japanese barracuda as well as chicken are marinated for several days in a sauce called 'yuanji,' which is made of equal amount of soy sauce, sake, and mirin (a type of sweet sake used in cooking) with round slices of citron, then grilled after draining excess liquid.
- 1328年(嘉暦3年)前後、了源は、教化活動の拠点を旧仏教の盛んな京都に移すべく寺基を京都汁谷(渋谷)(しぶたに)(京都国立博物館の辺り)に移し、光明本尊・絵系図・交名帳を用いて西日本一帯の布教活動に力を入れた。
- Around 1328, Ryogen relocated the temple as a basis of the preaching activities to Shirutani (or Shibutani) of Kyoto (in the area where Kyoto National Museum now stands), the former Buddhism-oriented place, and he put his efforts into promulgating the teachings throughout western Japan using a sacred light inscription of the name of Amida Buddha, a pictorial genealogy and Kyomyo-cho (a document with many names listed).
- ちなみに京都では出汁に、魚介出汁をあまり利かさず、シンプルに仕上げる傾向があるのに対して、大阪では、魚介出汁は強めで、様々な隠し味を使い、複雑な味わいに仕上げるなど、同じ関西でも地域によって微妙に出汁の違いがある。
- Meanwhile, soup broth subtly differs region by region despite being located within the same Kansai region; for example, soup broth in Kyoto is flavored simply by putting a little seafood broth, while in Osaka the flavor is more complex, adding lots of seafood broth with various hidden flavors.
- 藤黄は、水を数滴皿にそそぎ、すれば鮮黄色になるが、使用時に膠液をくわえればなおよい、臙脂は、綿にひたしてあるから、綿を使用分切り取り、皿に入れ、熱湯を少し加え、あぶら分の無い杉箸などで強く搾れば、濃赤色の液汁が出る。
- Gamboge should be used by placing some water into a plate and kneading it until it turns a vivid yellow, and it is good to add some glue solution when using; while dark red pigment has usually already been soaked into a cotton cloth so cut the necessary amount of cloth when needed and put it on a plate, then add a small amount of boiling water and squeeze it hard with Japanese cedar chop sticks which do not contain oil, to release the dark red pigment.
- 太平洋戦争中、「ライスカレー」は敵性語であるとして、代用語として1910年(明治43年)に帝国陸軍が配布した「軍隊調理法」に同じ意味を持つ日本語として記載された「辛味入汁掛飯(からみいり しるかけめし)」が用いられた。
- During the Pacific War, the name 'rice curry' was specified as the language of the enemy; hence, the term 'karamiiri shirukake meshi' (spicy sauce on the rice) supplanted as an equivalent Japanese word in 'Guntai Choriho' (Army cooking methods) distributed in 1910 by Imperial Army.
- 本膳料理の膳立ては、飯と汁・香の物のほかに膾(なます)・平皿・焼物の3菜を添えたものを「一汁三菜」と表現して、主食に味噌汁のような汁物と、「菜(さい)」、「おかず」と称される固形の副食を組み合わせるのが理想的とされた。
- In the honzen ryori (a basic style of traditional Japanese cooking) serving style the ideal combination is thought to be 'one soup and three types of side dishes' consisting of a staple food, a soup like miso soup, solid side dishes called 'sai' or 'okazu' including rice, soup, pickles and three side dishes of namasu (a dish of raw fish and vegetables seasoned in vinegar), hirazara (a dish on a flat plate), yakimono (a dish of broiled fish or meat).
- 同じく信長の小姓として有名な森成利(蘭丸)や堀秀政にも衆道を務めていたとの説が存在するものの、実際に衆道の有無を記した資料は殆ど存在しないため、この『亜相公御夜話』に記された鶴の汁のエピソードはとても珍しいものとされている。
- Although there is an opinion that Naritoshi (Ranmaru) MORI and Hidemasa HORI who were famous as Nobunaga's page as well as Toshiie played a role of his homosexual partner, there is almost no material that recorded whether the homosexual relationship existed or not actually, so it is considered that the episode about the crane soup written in this 'Ashoko On-yobanashi' is very unusual.
- 通常コンニャクと呼ばれる食品は、コンニャクイモに含まれるグルコマンナンという多糖をデンプン糊化しアルカリ(通常水酸化カルシウム水溶液が用いられるが、かつては灰を水で溶いた汁を使った)を用いて凝固させたもので、独特の食感を示す。
- A food usually called konnyaku is the one made from glucomannan in konnyaku imo, a polysaccharide which is transformed into starch and then coagulated by adding alkali (calcium hydroxide is in common use or ash water was added), creating its unique texture.
- とりわけ味噌汁は、主食を食べるに際しての食欲増進の役割をおかずと共に果たすと同時に、味噌に含まれる大豆の蛋白質は、かつての低蛋白の日本食における主要な蛋白源であったし、労働で汗とともに消耗する塩分の補給に大きな役割を果たしていた。
- With staple food, miso soup especially enhanced the appetite together with side dishes and soya beans in miso, a major source of protein when Japanese food was lacking in protein and this also helped to restore salt lost from sweating doing physical labor.
- すると樽の中に極小の微粒子だけが浮遊しており、微粒子の少ないうわ水を捨て、底に沈殿している微粒子のカスを残し、その昼間の微粒子の含有の多い水を掬って別の大きな容器に移して、沈殿を防ぎ雁皮などの繊維への密着凝固を助けるために苦汁を加える。
- As a result, only ultrafine particles of a minimal size are suspended in the barrel, and discarding the top water including some of the minute particles and leaving the dregs of the ultrafine particles settled on the bottom, scoop up the middle part of the water rich ultrafine particle suspension, put it into another container and add bittern in order to prevent settling and to help it to adhere and clot to fibers including ganpi.
- 一方で、蛤の汁が母乳に見立てられた点を重視し、これは母乳の持つ生命力の促進・回復の効能を期待して蘇生に利用したもので、神名の「ウム」から「母(おも)」が喚起され、そこから「母乳による蘇生」という1つの神話素が形成されたものと指摘する説もある。
- On the other hand, by focusing on the point that clam juice was used to resemble milk, there was a theory that it was used for resuscitation to expect acceleration of life force and efficacy of recovery that milk had, and one factor of mythology, 'resuscitation by milk' was created by arousing his Shinmyo 'Umu' by 'mother' (pronounce omo).
- ちなみに、粕汁にはアルコール分が含まれており、2006年9月15日には粕汁2杯を食べて自動車で帰宅していた神戸市の教師が呼気1リットル中、0.15ミリリットルのアルコールが検出されたとして2007年3月に酒気帯び運転容疑で書類送検された事例がある。
- Incidentally, kasujiru contains alcohol, and in the case of a teacher in Kobe City, who ate two bowls of kasujiru and drove home on September 15, 2006, 0.15ml alcohol was detected per liter of his breath, and criminal papers were filed with prosecutors against him on suspicion of driving under the influence of alcohol in March 2007.
- 「国の知りて奏せざることなし(常に国と民を思い、政治的な問題は必ず議題とした)」といわれた賢明で良心的な政治家であったが、その反面頑固一徹なところがあり、そのために政治的には孤立してしまう側面があり、冬嗣親子に苦汁をなめさせられる事が多かったと言う
- Otsugu was a wise and conscientious politician who was adored and it was said 'Otsugu always thinks of the country and its people and always discussed all the political problems,' however, on the other hand, Otsugu was sometimes stubborn and therefore was politically lonely and was often deeply troubled by Fuyutsugu and his sons.
- 寿司の食品素材を販売する広島市の株式会社あじかんによれば、質素倹約を奨励し、庶民の奢侈をたびたび禁じた備前国岡山藩藩主の池田光政が汁物以外に副食を一品に制限する「一汁一菜令」を布告したことが、岡山名物のばらずしが生まれた背景となっていると説明している。
- AHJIKAN Co. Ltd. of Hiroshima City, who sells food ingredients for sushi, explains the appearance of barazushi (scattered sushi), one of specialities in Okayama, went back to an order issued by Mitsumasa IKEDA, the lord of Okayama Domain in Bizen Province, who encouraged people to live a modest and frugal life and often prohibited extravagant lifestyles, that restricted their daily meals to the one rice bowl with one side dish and one soup.
- また、京都では、ラーメンに限らず麺類は出汁を楽しむという意識が強いのか、麺はどうも後回しになってる感が強く、ラーメンでも、名店、老舗、人気店と呼ばれるラーメン専門店の大半が製麺所の麺を使っており、自家製麺の店はほとんど無いという、他府県のラーメン専門店ではあまり見られない傾向がある。
- Noodles are not overly emphasized in due to the fact that enjoying the soup is strongly emphasized with ramen as well as other noodles, and a majority of well-established, long-established, and popular stores purchase noodles from noodle-making factories instead of making noodles in the store, a trend which is seldom seen in stores specializing in ramen in other prefectures.
- (かつぎに向って)「こりゃあ精進料理か(出汁に魚などを使っていないだろうな?)」「いえ生臭うございます(だしに魚を使っています)」「ご精進かは知らねども、わしが給仕じゃ、(くわんぺら門兵衛に向って)一杯あがれ」とやりとりあって、最終的に、うどんをくわんぺら門兵衛の頭からかけてしまう。
- Sukeroku says to the vendor, 'Don't you use fish broth in this?'--the vendor answers 'Yes, we use fish broth'--To Monbei, 'I don't know if you abstain from fish or not, but I'll serve them to you!,' and eventually brings the noodle box up over Monbei's head and dumps it upside-down on his head.
- 日本帰国後は証券会社(加賀証券)を設立したほか、1934年にはサントリーの前身壽屋で山崎工場を立ち上げたもののオーナーとの路線対立から独自でウイスキー製造に乗り出した竹鶴政孝を支援して大日本果汁(後のニッカウヰスキー)創立に参加するなど、イギリスから持ち帰ったモダンな生活様式を日本に定着させようとした。
- After returning home, he tried to introduce elements of the modern lifestyle he learned in Britain into Japan by founding a securities firm (Kaga Securities) and, in 1934, by taking part in the foundation of Dai Nippon Kaju (Japan Fruit Juice, later Nikka Whisky) supporting Masataka TAKETSURU who started up Yamazaki Factory of Kotobukiya, former Suntory Holdings Ltd., but tried to start producing whisky on his own by disagreeing with the owner.
- 家畜防疫官又は家畜防疫員は、家畜の伝染性疾病を予防するため必要があるときは、競馬場、家畜市場、家畜共進会場等家畜の集合する場所、畜舎、化製場若しくは死亡獣畜取扱場、と畜場、倉庫、船舶、車両、航空機又は家畜の伝染性疾病の病原体により汚染し、若しくは汚染したおそれがあるその他の場所に立ち入つて動物その他の物を検査し、関係者に質問し、又は検査のため必要な限度において、動物の血液、乳汁等を採取し、若しくは動物の死体その他の物を集取することができる。
- Animal quarantine officers or prefectural animal health inspectors may, when necessary for preventing domestic animal infectious diseases, enter racecourses, livestock markets, livestock shows and other locations where domestic animals are gathered, or animal quarters, rendering plants or dead animal handling plants, slaughterhouses, warehouses, ships, vehicles or aircraft, or other locations that are contaminated or are likely to be contaminated with pathogens of a domestic animal infectious disease, inspect animals or other items, question relevant personnel, collect samples of blood, milk and other substances from animals, or gather carcasses of animals or other items within the limit necessary for inspection.