焼: 1000 Terms and Phrases
- 柱焼酎
- Hashirashochu
- Hashira-jochu (a brewing method of sake liquor)
- 織部焼
- Oribe-yaki (Oribe ware)
- 人形焼
- Ningyo yaki (Doll ware cake)
- 焼き詰め
- Yakitsume (no turn back)
- 焼く温度
- Temperature for grilling
- から焼き
- Heating of empty plate
- 残酷焼き
- Zankoku yaki (cruel roast)
- おしろい焼
- damage to skin by ceruse
- 焼きカレー
- Yaki curry (baked curry)
- 鯛の焼き物
- Tai-no-yakimono (roasted porgy)
- 串焼き料理
- Grilled skewered food
- 焼抜かまぼこ
- Yakinuki kamaboko (roasted kamaboko)
- 静岡県焼津市
- Yaizu City, Shizuoka Prefecture
- 焼きかまぼこ
- Yaki kamaboko (roasted kamaboko)
- 甲乙混和焼酎
- Ko Otsu mixed shochu
- 乙甲混和焼酎
- Otsu Ko mixed shochu
- エビの焼き物
- Ebi-no-yakimono (roasted lobster)
- ブリの焼き物
- Buri-no-yakimono (roasted yellowtail)
- 朝日焼の特徴
- Features of Asahi Yaki
- 鍋焼きとも。
- It is also called 'nabeyaki.'
- 焼物の香合。
- Pottery Kogo is used.
- 日焼け止め指数
- sun protection factor
- 本格焼酎ブーム
- Honkaku shochu boom
- 自動たこ焼き器
- Automatic Takoyaki-ki
- ウナギの焼き物
- Unagi-no-yakimono (roasted eel)
- 焼き鳥の地域差
- Regional differences in yakitori
- サザエの壺焼き
- Sazae no Tsuboyaki (Turbo cooked in its own shell)
- 焼き魚の調理法
- How to Cook Yakizakana
- 「本格焼酎」とは
- What does Honkaku Shochu mean?
- 電熱式たこ焼き器
- Electric heating Takoyaki-ki
- たこ焼きの食べ方
- How to Eat Takoyaki
- たこ焼き用の器具
- Utensils Used for Takoyaki
- たこ焼き器の変分
- Variety of Takoyaki-ki
- ・京焼きいもあん
- Baked sweet potato jam Kyoto style
- 楽焼(らくやき)
- Rakuyaki (Raku ware)
- 平重衡による焼失
- The Destruction by fire due to TAIRA no Shigehira
- 棹物状のどら焼き
- Famous for saomono-styled dorayaki (rod-shaped baked cake filled with sweet red bean paste).
- 広島風お好み焼き
- Hiroshimafu-okonomiyaki (Hiroshima-style savory pancake with various ingredients)
- 関西風お好み焼き
- Kansaifu-okonomiyaki (Kansai-style savory pancake with various ingredients)
- - 焼き物、酢の物
- Yakimono and Sunomono
- 1950年に焼失。
- It was burned down in 1950.
- 松永久秀による焼失
- The Destruction by fire due to Hisahide MATSUNAGA
- 松山の鍋焼きうどん
- Nabeyaki-udon in Matsuyama
- 焼皮桜餅(長命寺)
- Yakigawa-sakura-mochi (baked-skin cherry mochi) (chomeiji)
- 粕取り焼酎とカストリ
- Kasutori shochu and kasutori
- 焼き鳥から転じた言葉
- Words derived from yakitori
- 弁当店(焼き鳥弁当)
- Box lunch shop (yakitori lunch box)
- 鉢魚 ・・・ 焼き物
- Hachizakana: grilled fish
- 海外におけるたこ焼き
- Takoyaki Overseas
- どら焼き(どらやき。
- Dorayaki (Cake)
- すき焼き丼なども同類。
- Sukiyakidon (beef bowl) was also invented in the same way.
- どら焼きに関する諸事情
- Dorayaki related information
- 日本国外でのお好み焼き
- Okonomiyaki outside of Japan
- 楢岡焼(秋田県大仙市)
- Naraoka ware (Daisen City, Akita Prefecture)
- 唐津焼(佐賀県唐津市)
- Karatsu ware (Karatsu City, Saga Prefecture)
- 備前焼(岡山県備前市)
- Bizen ware (Bizen City, Okayama Prefecture)
- 実際はどら焼きに近い。
- Basically, it is similar to dorayaki (pancake sandwiching azuki-bean paste in between).
- 焼網、又は鉄板(穴開き)
- Grill or an iron plate (with holes)
- 焼き板かまぼことも言う。
- It's sometimes called a 'yaki-ita kamaboko' (roasted kamaboko with a wooden board).
- ソバを主原料とする焼酎。
- This is shochu made from buckwheat.
- カルメ焼き - 南蛮菓子
- Karume yaki - confectionery imported by early European traders
- 塩を振った魚を焼いた物。
- It is a broiled fish that has been sprinkled with salt.
- ハンネラ:南蛮焼の一種。
- Hannera: A type of Nanbanyaki.
- アユの塩焼きに添えられる。
- It is added to a broiled ayu (sweetfish) with salt as garnishing.
- 麻雀のルール焼き鳥も参照。
- Refer also to the section under Yakitori in the mah-jong rule article.
- 焼く(焼き鳥、焼きつくね)
- Grill (grilled chicken and grilled tsukune)
- 焼き鳥屋(持ち帰りも可能)
- Yakitori-ya restaurant (takeout is also possible)
- ガス式のたこ焼き専用コンロ
- Gas cooking stove exclusively for making takoyaki
- 楽焼(楽茶碗)黒、赤、白色
- Raku yaki (raku chawan) black, red, and white
- うどんを使用した焼きそば。
- Yaki-Udon is an Udon noodle version of Yakisoba (fried soba).
- 益子焼(栃木県益子町ほか)
- Mashiko ware (Mashiko-cho, Tochigi Prefecture and others)
- 一般に焼香、抹香を入れる。
- It is general to put shoko (incense to be burned) or incense powder in it.
- 全体が四角いたい焼きもある。
- Some taiyaki are square.
- たこ焼き用の鉄板で作られる。
- It is made on hot plates for cooking takoyaki (octopus balls).
- 焼損前から剥落甚大であった。
- It has been severely peeled off even prior to the fire damage.
- 焼香3回、線香も3本立てる。
- They have Shoko three times and also put up three senko.
- 焼香3回、線香は一本立てる。
- They have Shoko three times and put up one senko.
- 焼香2回、線香は1本立てる。
- They have Shoko twice and put up one senko.
- 当然圧縮した方が早く焼ける。
- Naturally it is grilled up earlier when pressed.
- 蕎麦でつくるソース焼きそば。
- Fried soba noodles seasoned with sauce.
- 国焼茶入(くにやきちゃいれ)
- Kuniyaki chaire
- 焼いたり、油で揚げて食べる。
- This mochi is eaten toasted or fried.
- 信楽焼(滋賀県甲賀市信楽町)
- Shigaraki ware (Shigaraki-cho, Koka City, Shiga Prefecture)
- プロは串を打ち、下火で焼く。
- Professionals put fish on a skewer and burn it over fire.
- 詳細は「たい焼き」を参照の事。
- For more details, refer to 'Tai-yaki.'
- このため平らに焼くのが難しい。
- It is difficult to make imagawa-yaki which are all of the same thickness.
- 一般には、こちらを焼香という。
- This is the one generally called Shoko.
- 関西風・広島風以外のお好み焼き
- Okonomiyaki except for Kansai-style or Hiroshima-style
- 醤油を塗りながら焼くのが特徴。
- Its characteristic is that soy sauce is put on when dumplings are roasted.
- 醤油を塗った団子を焼いたもの。
- Steamed dumpling that is dipped into soy sauce and then roasted.
- すき焼きにうどんを入れたもの。
- Gyunabe Udon is prepared by putting Udon noodles in Sukiyaki (thin slices of beef, cooked with various vegetables on a table with a built-in cast-iron grill).
- ひよこ形に整形して焼いた饅頭。
- It is a baked manju which is shaped like a chick.
- 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.
- 、高さの低い円筒形に焼いたもの。
- Imagawa-yaki is cylindrical in form with a thickness approximately twice that of a pancake.
- 山口県で生産される丸型の焼き麩。
- Anpei-fu is round yaki-fu that is produced in Yamaguchi Prefecture.
- 詳細は焼き鳥の地域差の項を参照。
- For details, refer to the section under Regional differences in yakitori.
- 焼損前から彩色の剥落が多かった。
- Prior to the fire damage, many colors had been removed from the wall.
- 焼香2回、香を額に押し戴かない。
- They have Shoko twice without holding the incense in front of the forehead.
- 焼香1回、香を額に押し戴かない。
- They have Shoko once without holding the incense in front of the forehead.
- なかごも焼きなまして形を整える。
- The Nakago (core) is also tempered and formed.
- 丹波立杭焼(兵庫県篠山市今田町)
- Tanba tachikui ware (Konda-cho, Sasayama City, Hyogo Prefecture)
- 豆腐(焼き豆腐を用いる場合が多い)
- Tofu (in many cases, yakidofu are used):
- 焼き豆腐がそえられているのが特徴。
- It is characterized by its garnished yakidofu (grilled bean curd).
- 今川焼きから派生した食べ物である。
- Taiyaki is a food which was derived from imagawayaki.
- 日本料理の焼き鳥について記述する。
- This article describes yakitori (grilled chicken) in Japanese cuisine.
- 頭は桐塑または素焼きで出来ている。
- The head is made of toso or unglazed pottery.
- これは美濃焼と共通する手法である。
- This method is common as with Mino-yaki (Mino ceramic ware.)
- 団子を焼いてから醤油を塗ったもの。
- Steamed dumpling that is roasted and covered with soy sauce.
- 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.
- また、叉焼のうまさには定評がある。
- Their roasted pork fillet has a good reputation.
- マアナゴ、ウナギ(煮付け・蒲焼等)
- Conger and eel (cooked in soy sauce, broiled in soy sauce, and so on)
- ギョク - 卵焼き、出汁巻き玉子。
- Gyoku: Omelet, rolled omelet made with soup stock
- 焼バナナ、バナナチップ、揚げバナナ
- Banana street stalls sell roasted bananas, banana chips, and fried bananas.
- 鰆等、西京味噌に漬込んだ後に焼く。
- Fish such as sawara (Spanish mackerel) is broiled after being pickled in saikyo miso (sweet white miso bean paste made in Kyoto).
- 左手に数珠を掛けて右手で焼香をする。
- Shoko is done with the right hand, while holding juzu (beadroll) in the left hand.
- 焼酎への酒税は政策的に安くされていた。
- The liquor tax covering shochu was set low according to the policy at the time.
- 上記の焼き抜きかまぼこには該当しない。
- This is different from the previously mentioned 'yakinuki kamaboko' (roasted kamaboko).
- 壱岐焼酎は米麹に麦を掛け合わせている。
- Iki shochu is produced by mixing barley with malted rice.
- 通常はそのままではなく、焼いて食べる。
- It is normally grilled before eating.
- 焼いたものを夜店の屋台でも売っている。
- The roasted roe is also sold at stands in the night stalls.
- 仙台や山形ではどんどん焼きが食される。
- In Sendai City or Yamagata City, dondon-yaki is eaten.
- 焼肉の起源は日本であると考えられている。
- Yakiniku is thought to have originated in Japan.
- また燃焼が安定していることから扱い易い。
- Also, it is easier to handle since burning is stable.
- 味わいは麦焼酎より更に軽く、癖が少ない。
- It tastes mild and even lighter than barley shochu.
- 明石焼きにおいては基本的に銅製を用いる。
- When you make Akashi-yaki, a device with a copper body is basically used.
- ホットプレート付属のたこ焼き専用プレート
- A special plate for takoyaki, provided with a hot plate
- さらに大型の物が業務用たこ焼き器である。
- Takoyaki-ki for professional use is much larger.
- 焼損前の写真を見ても画面に亀裂が目立つ。
- Significant cracks in the mural are visually obvious even in the photograph taken before the fire damage.
- 京焼、京友禅などの現場で話される職業語。
- Vocational languages are spoken at various field sites of traditional arts and crafts like Kyoyaki porcelain, Kyoyuzen dyed fabrics and so on.
- 名古屋市同様、具と生地を混ぜてから焼く。
- Like in Nagoya City, the ingredients and the dough are mixed and grilled.
- 重要であり、焼き上がりの食感を良くする。
- It is important and makes the texture better when grilled.
- 翌1932年(昭和7年)御室撮影所焼失。
- Omuro Studio was burnt down in 1932, the following year.
- 日用品が多く焼かれ江戸でも多く使われた。
- This area produced many pieces for daily use, many of which were used in Edo as well.
- 焼きソーセージ(ノーマル、イーサーン風)
- Meat dish street stalls sell grilled sausage (normal style or Isaanian style).
- その後、蒸す又は焼くことによって熱を通す。
- It is then heated by steaming or roasting.
- そのため、通常の焼き方よりも甘く仕上がる。
- Therefore they turn sweeter than ones cooked normally.
- カステラ、菓子パン、クッキーなどの焼き菓子
- Kasutera (sponge cake), a sweet roll (a bun), a cookie, baked confectionery
- 醤油だれ団子、あるいは、焼き団子ともいう。
- It is also called shoyudare dango (dumplings dipped in a soy-based sauce) or yaki dango (toasted dumplings).
- 青磁器は硬く、逆に楽焼きは軟陶とよばれる。
- While seiji is hard, raku yaki is called nanto (soft pottery).
- 小麦粉をこね油で焼いた、ないし揚げたもの。
- It is made by kneading wheat flour, and baking or frying it in oil.
- 蕎麦粉を使った球状、または花状の焼き菓子。
- Small cookies in the shape of balls or flowers made from buckwheat flour and the other ingredients.
- 陶磁器を焼く際の予期しない色の変化を指す。
- The latter means an unexpected change in color during a firing of pottery.
- 釉薬を使用せず焼締めのみにより製造される。
- The ware produced is a kind of unglazed earthenware called yakijime.
- 経営元は焼き肉チェーン店「安安」も経営する。
- The owner of the chain runs the chain of Yakiniku (grilled meat) named 'An-an'.
- 味噌松風(みそまつかぜ)は、焼き菓子の一種。
- Misomatsukaze is a kind of baked confectionery.
- 5月28日:曽我の傘焼き(小田原市 城前寺)
- May 28: Soga no Kasayaki (literally burning umbrellas) (Jozen-ji Temple, Odawara City)
- 閼伽(あか=水)・塗香・華・焼香・飲食・灯明
- Aka (water), zuko, flowers, shoko, food and drinks, and tomyo.
- お好み焼きは突然完成形が出来たわけではない。
- The completed form of okonomiyaki did not appear suddenly.
- 屋台ではそのどんどん焼きを経木に挟んで売る。
- In the food stalls, the dondon-yaki is sold by putting it between kyogis (paper-thin sheet of wood).
- 迫力の手筒花火、優雅な天文字焼きが行われる。
- In the festival, you can see powerful arm-held fireworks and the elegant ceremonial fires lit on the surface of a mountain in the shape of the Chinese character of '天' - this reads 'ten' in Japanese - which means 'Heaven.'
- ハモの蒲焼は、よくウナギの蒲焼と対比される。
- Broiled conger pike is often compared with broiled eel.
- 製法は、マツの木片を燃焼させて煤を採取する。
- As for the manufacturing method, pinewood pieces are burnt and the soot is obtained.
- 照り焼き等を用いた和洋折衷の調理方法もある。
- It is also cooked with a hybrid cooking method that combines both Japanese and Western styles using teriyaki and the like.
- 身質や風味が塩焼きに向かない魚に用いられる。
- The fish whose flesh quality and flavor are not suitable for shioyaki is used for saikyo-yaki.
- 1945年 畳屋町の店舗が大阪大空襲で焼失。
- 1945: The restaurant at Tatamiyamachi was burnt down by the Osaka Air Raid.
- 燃焼時間を延長させる意図で渦巻状の線香もある.
- Coil-shaped Senko which was developed with the aim of extending burning time is also seen.
- 当時は「南蛮焼き」と呼ばれていたと伝えられる。
- It is thought to have been called 'Nanbanyaki' at that time.
- 最後に刃紋から棟までを鎬地用焼場土を厚く盛る。
- Lastly, a thicker coating of Yakiba-tsuchi soil (for quenching) is applied for the Shinogichi (ridge line) from the Hamon (blade pattern) to Mune (back).
- 東大寺も伽藍の主要部を焼失する大惨事となった。
- This fire resulted in a tragic incident, the burning down of major buildings of the Todai-ji Temple.
- この皿に薄くソースを塗ってお好み焼きを置いた。
- After coating this dish thinly with sauce, okonomiyaki was put on it.
- 適当な大きさになったものは焼いたり煮て食べる。
- Of the pieces of crushed kagami-mochi, those of proper sizes are eaten toasted or boiled in soup.
- またはハトの形をした素焼きなどのおもちゃの笛。
- It also refers to a pigeon-shaped toy fue made of unglazed pottery.
- 鐘:沈む夕焼けと山中の寺院の鐘楼の組み合わせ。
- Temple bell: a combination of the evening glow with the setting sun and a belfry of a temple in the mountain.
- もち米の焼おにぎり、ソムタム、牛肉のハーブ和え
- Isaan cuisine street stalls sell the following items: Grilled sticky rice balls, Som Tam (Chili-Papaya Salad), and dressed beef with herb sauce.
- 皮に卵黄を塗って焼き、栗の皮の色に似せたもの。
- It is baked with egg yolk applied onto the dough to look like chestnut skin.
- 焼き魚(やきざかな)は、魚を直火で焼いた料理。
- Yakizakana is a dish in which fish is broiled.
- 罹病した病枝は切り取って焼却しなければならない。
- The infected branches must be cut off and burned.
- 鉄板で焼く料理に付いては「鉄板焼き」で解説する。
- For an explanation of dishes in which ingredients are cooked using an iron plate, refer to the article 'Teppanyaki.'
- 焼く他に蒸すたり煮るといった加熱調理が行われる。
- In addition to baking, it can also be cooked by steaming or boiling.
- 香川県ではお好み焼きの人気はそれほど高くはない。
- Okonomiyaki is not so popular in Kagawa Prefecture.
- 愛媛県松山市内には鍋焼きうどんを出す食堂が多い。
- In Matsuyama City, Ehime Prefecture, nabeyaki-udon is served in many restaurants.
- 調理感覚としてはソース焼きそばや焼うどんに近い。
- It was cooked in a way close to yakisoba (fried soba seasoned with yakisoba sauce based on Worcester sauce) and yakiudon (fried udon).
- 焼いて作られた食パンをトーストする事に相当する。
- It is equivalent to toasting bread that has been baked already.
- 主にカステラ風の生地で餡を包んだ焼き菓子の一種。
- It is one of the baked confectionery with bean paste filling wrapped in sponge cake dough.
- 焼いた饅頭で外側はボーロ状、千鳥の焼き印がある。
- It is baked manju with hard surface like cookies and a mark of a plover branded on it.
- モヤシなど鉄板焼きで良く使われる野菜は相性が良い。
- Sukiyaki goes well with moyashi and other vegetables that are often used for teppan-yaki (a dish grilled on an iron plate).
- 一巻が約8~12時間ほど掛けてゆっくりと燃焼する。
- Coil-shaped Senko burns slowly and it takes about 8 to 12 hours for a piece of coil-shaped Senko to burn out.
- 「焼通しかまぼこ」という名称で呼ばれる地域もある。
- In some areas it's called 'yakitoshi kamaboko.'
- そば焼酎はこの中でも抜きん出て成功した例と言える。
- Among them, buckwheat shochu is an especially successful example.
- 焼き麩は新潟県村上市の岩船地区、山形県、沖縄県など
- Yaki-fu is produced in various regions including the Iwafune district of Murakami City, Niigata Prefecture, Yamagata Prefecture and Okinawa Prefecture.
- また、煮物の後か焼物の後に2献目の酒が勧められる。
- After the boiled dishes and yakimono are served a second cup of sake is recommended.
- 明石市では「明石焼き」と言わず、「玉子焼」と呼ぶ。
- In Akashi City, they are called 'tamago-yaki' (omelet) instead of 'Akashi-yaki.'
- キツネ色に香ばしく焼き上がったら小皿に盛り付ける。
- Arrange takoyaki on a small dish when it is baked until it turns light brown and becomes savory.
- お好み焼きより遙かにシビアな溶き加減を要求される。
- A far more delicate adjustment of viscosity is required for the dough of takoyaki than for that of okonomiyaki.
- 朝日焼(あさひやき)は京都府宇治市で焼かれる陶器。
- Asahi yaki is a kind of earthenware produced in Uji City, Kyoto Prefecture.
- 夜は町のお好み焼き店は閑散としていて早目に閉める。
- At night the okonomiyaki shops in town are quiet and close relatively early.
- 小麦粉や米の粉をこねて薄く成形し、油で焼いたもの。
- It is made by kneading wheat flour or rice flour to be thin, and baking it with oil.
- 関西風及び広島風お好み焼きの元になった料理である。
- It is a dish which has developed into Kansai-style and Hiroshima-style okonomiyaki (savory pancake with various ingredients).
- 餅を薄く切断したものを天日で乾燥させ、焼いたもの。
- A kind of rice cake produced by slicing mochi into thin pieces, drying them under the sunshine, and toasting them.
- 連房式登窯の内部はいくつかの焼成室に分かれている。
- The inside of Renboshiki-noborigama is partitioned into several baking chambers.
- - 生卵を載せたカレーライスをオーブンで焼いたもの。
- Curry and rice with a topping of raw egg, baked in an oven.
- 一方、鉄板焼きは脂が落ちにくい為コクのある味となる。
- In contrast, cooking using an iron plate makes it difficult for the fat to escape and leads to a rich taste.
- - 蒸さずに板の下からあぶり焼きにして加熱したもの。
- The fish-meat paste is roasted from under the wooden board without being steamed.
- そのまま食べるほか、加熱して焼きたらことしたりする。
- Tarako is eaten raw or heated to be eaten as 'yaki-tarako' (grilled tarako).
- 今川焼き用の鉄板には返しやすい様に傾斜がついている。
- An imagawa-yaki pan is slanted in order to be able to turn over imagawa-yaki easily.
- 焼き鳥屋では通常、オーダー時に塩かタレかを聞かれる。
- At a yakitori-ya restaurant, when a customer places an order, he or she is usually asked about the type of seasoning, shio or tare.
- 焼香(しょうこう)とは、仏教において、香を焚くこと。
- Shoko refers to burning incense in Buddhism.
- 韓国にはチヂミというお好み焼きと類似した料理がある。
- In South Korea, there is food called 'jijimgae,' similar to okonomiyaki.
- お好み焼きを割り箸の回りにくるくると巻き付けたもの。
- One that winds okonomiyaki around a chopstick.
- 団子を軽く炙ってから醤油を付け、再度炙り焼きにする。
- After roasting a dumpling lightly, soy sauce is put on, and it is roasted again.
- きんつば(金鍔)は、金鍔焼きの略称で和菓子のひとつ。
- Kintsuba is an abbreviated term for Kintsuba-yaki which is a type of Japanese confectionery.
- 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.
- 蒲焼は関西風の作り方で蒸さずにそのまま焼き上げられる
- The kabayaki is made in the Kansai style, by only broiling the eel without steaming.
- 吉原遊廓は明暦の大火(1657年 明暦3年)に焼失。
- Yoshiwara Yukaku was burned down in the Great Fire of Meireki in 1657.
- 月餅風の皮で小豆餡を包んだ札幌市内ローカルの焼菓子。
- It is local baked confectionery with azuki-bean paste wrapped in the moon cake-like dough.
- 途中、何度もたれを塗りながら焼き、3cm程度に切る。
- While grilling, put the sauce repeatedly, and when it is done, cut the fish into pieces of around three cm.
- 焼き豆腐(豆腐より煮崩れしないため良く用いられている)
- Yakidofu (grilled bean curd) (this is frequently used due to it holding its form better than normal bean curd):
- 熱したすき焼き鍋に割下を適量入れ、肉や野菜と共に煮る。
- Put an adequate quantity of warishita stock into a heated pot for sukiyaki, then boil the meat and vegetables together in it.
- 焼酎(しょうちゅう)とは酒類のうち蒸留酒の一種である。
- Shochu is a kind of distilled liquor amongst alcoholic drinks.
- 焼きちくわ、揚げ蒲鉾の分野でも全国最大の生産量を誇る。
- Miyagi Prefecture also leads the nation in the production of 'yaki chikuwa' (roasted chikuwa) and 'age kamaboko' (fried kamaboko).
- 二次発酵としてサツマイモを投入すれば「芋焼酎」となる。
- If sweet potatoes are added for the second fermentation, it will be 'sweet potato shochu.'
- しかし、上手に焼ければ甘くホコホコした風味を味わえる。
- But you can enjoy a sweet fragrance from the steam when it is baked well.
- 焼き鳥屋は、しばしばそのメニューに独特の用語を用いる。
- Yakitori-ya restaurants often use unique terms in their menus.
- 切り餅を焼き、熱いうちに醤油を付けて海苔を巻いたもの。
- Mochi produced by roasting kiri-mochi, putting soybean source on it while it is hot, and wrapping mochi with a sheet of seaweed.
- 松煙は燃焼温度にむらがあり、粒子の大きさが均一でない。
- Because of variations in the burning temperature, burnt pine soot has particle sizes that are uneven.
- 19世紀の中頃に笠間焼の影響を受けて始まったとされる。
- Influenced by Kasama ware, the manufacture of Mashiko ware started in the middle of the nineteenth century.
- 南蛮(なんばん):東南アジア系統の焼締めの陶器の総称。
- Nanban: General term for Southeast Asian group Yakishime earthenwares.
- すき焼きは、日本国内各地方でその調理法に違いが見られる。
- The way sukiyaki is cooked differs by region of Japan.
- なお、「大分麦焼酎」は地域団体商標として登録されている。
- 'Oita Barley Shochu' has been registered as a regional collective trademark.
- 山形県庄内町の「庄内麩」が有名であるが、板状に焼いた物。
- As to Ita-fu, those formed into sheets and toasted, 'Shonai-fu' (fu of the Shonai district) in Shonai Town, Yamagata Prefecture are well known.
- 炭火で焼いたものが、香りや食感がよく、美味とされている。
- Yakitori that is grilled over charcoal fire has a nice flavor and texture, and is therefore considered to be delicious.
- 焼き鳥屋の多くは、庶民的な居酒屋の一種と見なされている。
- Many yakitori-ya restaurants are considered as a kind of common people's izakaya bar.
- 分かりやすく解釈すると、師匠が焼いた物という意味である。
- It is the name given to what a master has created, to give an easily understandable explanation.
- 同時に遠州は朝日焼の窯場で数多くの名器を生み出している。
- At the same time, Enshu has created a lot of valuable pottery at the Asahi yaki kiln.
- 今日、最古の朝日焼の刻印があるのは慶長年間のものである。
- Today, we have the oldest pottery with the mark of Asahi yaki engraved during the Keicho era.
- 壁画は焼け焦げてその芸術的価値は永遠に失われてしまった。
- The murals were burnt and lost the artistic value forever.
- 焼損した壁画はアクリル樹脂と尿素樹脂を注入し硬化された。
- The fire damaged murals were injected acrylic and urea resins to become hardened.
- そうして、1955年頃に現在の広島風お好み焼きになった。
- And it became the present Hiroshimafu-okonomiyaki around 1955.
- 北関東には行田のフライと呼ばれるお好み焼きの一種がある。
- In north Kanto, there is a kind of okonomiyaki called Gyoda no furai (Gyoda's fry).
- そのため、焼いてから生醤油をつけて食べていたようである。
- Therefore, it seems that the dumplings were eaten after roasted and dipped into raw soy sauce.
- また調理方法も茹でるのではなく焼いて食すものなどがある。
- Additionally, as for the cooking method, soba is grilled and not boiled in some areas.
- 天かすの用途は、お好み焼きなど他の料理にも拡大している。
- The usage of tenkasu has expanded to other dishes such as okonomiyaki (Japanese pancake)
- 付け合せとしてはその他に目玉焼きが載せられることもある。
- In addition, an egg, sunny-side up is sometimes placed on the top.
- 常滑焼については中世を通じて捏ね鉢しか生産されなかった。
- In the Tokoname-yaki (Tokoname ware) kiln, only kneading bowls were produced during the medieval period.
- ところが、原因不明の出火により同撮影所は全焼、焼失する。
- The studio was burnt down, however, due to an unknown cause.
- 焼成の際は、周囲に黒煙がもうもうと立ち込め、壮観である。
- Surrounded by dense clouds of black smoke, the kiln provides a spectacular sight.
- 日本では焼き菓子の一種で、概して平たい形状のものをいう。
- In Japan, a senbei is usually a kind of baked pastry in a thin form.
- 芳年とは幼馴染みでよく世話(ちょっかい?)を焼いている。
- Honen's childhood friend who often takes care of (interferes with?) him.
- 焼けた肉の上に砂糖をのせ、その上から料理酒、醤油を入れる。
- Spread sugar on the grilled beef, then pour cooking liquor and soy sauce over it.
- 東京ケーキ、チンチン焼、ピンス焼の名で売られることもある。
- It may be sold under the name of 'Tokyo Cake,' 'Chinchin-yaki' or 'Binsu-yaki.'
- They are sometimes sold under the names Tokyo cake, Chinchin yaki, or Pinsu yaki.
- 厚みを低く抑えた蒸しかまぼこの表面に、焼き目を付けたもの。
- It's a kind of musi kamaboko (steamed kamaboko), which isn't as thick but has a browned surface.
- 生麩や焼き麩は、料理以外に、菓子として用いられる事がある。
- Nama-fu and yaki-fu are sometimes used to make confectioneries in addition to being used in cooking.
- その際、焦がさないようにアルミホイルに包んで焼く事もある。
- Cooking in this way, the sweet potatoes should be wrapped in aluminum foil to avoid scorching them.
- 一定の時間が来ると鉄板が細かく振動し、たこ焼きが回転する。
- The iron plate vibrates slightly after a lapse of specified time, rotating takoyaki.
- 「銀だこ」の名を使ったたこ焼き味のスナック菓子も作られた。
- Snacks with the flavor of takoyaki went on sale under the name of 'Gindaco.'
- スズメ、ウズラの丸焼 :一部の店でメニューに加わっている。
- Grilled whole sparrow or quail: Added to the menu at some restaurants.
- 海外においても日本料理の焼き鳥が食べられる店は増えている。
- Restaurants which serve yakitori as Japanese cuisine have been increasing overseas as well.
- 赤土を素焼きし、透明の釉薬をかけて800℃程度で焼成する。
- This is to biscuit-fire reddish clay and create the work and then souse it in a transparent glaze and fire it at about 800 degrees Celsius.
- 焼損前の写真を見ると、図様や色彩は比較的鮮明に残っていた。
- As seen from the photograph taken prior to the fire damage, its design and the color remained relatively vivid.
- 藁灰と粘土が加熱によって酸化され鋼の焼減りすることを防ぐ。
- The straw ash and clay prevents scaling loss of the steel during heating and oxidizing.
- 広島風お好み焼きも、最初の頃はウスターソースを使っていた。
- At the early stage Hiroshimafu-okonomiyaki also used Worcester sauce.
- 焼き上げる際に押して圧縮するかどうかは意見が分かれている。
- Opinion is divided about pressing it when grilled up.
- お好み焼きを副食として米飯と一緒に食べる習慣が関西にある。
- It is a custom to eat okonomiyaki as a side dish with cooked rice in the Kansai region.
- 同年3月、「東亜マキノ等持院撮影所」が失火により焼失する。
- In March of the same year, 'Toa Makino Tojiin Studio' was burnt down by an accidental fire.
- 熊本県水俣市の菓子で関東でに今川焼きと呼ばれる饅頭の一種。
- It is a sweet of Minamata City, Kumamoto Prefecture, and a type of manju called imagawa yaki in the Kanto region.
- 照焼きならば、フライパンで調理する時は「なべ照り」と言う。
- If cooked in teriyaki style, it is called 'nabeteri' ('nabe' means 'pan').
- すき焼き鍋を熱して牛脂をひき、牛肉を入れて火が通るまで焼く。
- Grease a heated pot with a lump of beef fat, then grill the beef in it until it is thoroughly cooked.
- によって毎年8月29日が焼肉の日と制定された(1993年)。
- In 1993, the All Japan Yakiniku Association proclaimed August 29 as the official Yakiniku Day.
- 現在ではそうした串たこ焼きは愛知県瀬戸市に販売する店がある。
- Today you can eat takoyaki with a bamboo stick as stated above in stores located in Seto City, Aichi Prefecture.
- 米、ムギなどを原料とし、単式蒸留器で蒸留して作る焼酎である。
- Based on ingredients like rice and barley, it is distilled in a pot still.
- 今川焼きの名称は全国的なものではなく各地により呼び名が違う。
- The name, imagawa-yaki is not used nationwide and different names are used in various areas.
- 中国ではお粥に乗せる事が多いが、卵焼きに混ぜ込むこともある。
- In China, rou sing is often eaten with rice porridge but is sometimes added to eggs when making an omelet.
- 味付けは塩が中心で、タレを付けて焼く方法はあまり見かけない。
- Salt is the main seasoning, and the cooking method that uses sauce is not seen very often.
- 焼き鳥屋では、焼いた各種鶏肉とともに鶏の様々な部位も供する。
- At yakitori-ya restaurants, various parts of chickens are served along with various kinds of grilled chicken.
- 焼かずに蒸しあげたものは生八ツ橋(なまやつはし)と呼ばれる。
- Yatsuhashi that is steamed and not baked is referred to as Nama-yatsuhashi (unbaked yatsuhashi).
- また、最近では生どらと呼ばれる変わりどら焼きも作られている。
- Also, recently alternative Dorayaki are also made called 'Nama-Dora.'
- 紹鴎は備前焼や信楽焼きを好んだし、利休は楽茶碗を創出させた。
- Shoo liked Bizen ware and Shigaraki ware, and Rikyu created Rakujawan (Raku teacup).
- その後、刀身は炭の火焔にあぶられて「焼き戻し」が行なわれる。
- After that, the blade is reheated in a charcoal fire for 'Yaki-modoshi (tempering).'
- またシンプルに六方を焼いただけの「葛焼」は熟練を要する菓子。
- Also, 'kuzuyaki' is a cubed confection requiring high technique of simply roasting all sides of it.
- 横で鶏卵(一枚に対し1~3個好みで)を目玉焼きのように焼く。
- Next to it, hen's eggs (1 to 3 eggs for one piece) are grilled sunny-side up.
- 焼きそば等麺類を使う場合は、横で好みによりソース炒めにする。
- When you use noodles such as yakisoba and so on, fry them with sauce next to it.
- 広島風お好み焼きは、その成立の過程で作り方が変化していった。
- The way of cooking Hiroshimafu-okonomiyaki changed in the process of formation.
- 昭和30年代の月島あたりのもんじゃ焼き屋は5店舗程であった。
- Around Tsukishima around 1960, there were about five monjayaki shops.
- - 日本酒造組合中央会が直営する日本酒や焼酎に関する資料館。
- This is a museum for sake and shochu directly operated by the Japan Sake Brewers Association.
- 石臼を使うと、呉の焼け(酸化)が少なくなるとも言われている。
- It is said that the use of a stone mill lessens the yake (oxidation) of Go.
- 鍋焼きうどん(なべやきうどん)は、うどんを用いた料理の一種。
- Nabeyaki-udon is a type of dish which is made by using udon (Japanese wheat noodles).
- 因みに、お好み焼きと違い肉が使用される場合は主に牛肉になる。
- For comparison, unlike okonomiyaki, meat used in Issen Yoshoku was largely beef.
- 醤油を塗って焼いた串団子に海苔を巻いたものを磯辺団子と言う。
- Kushi-dango with soybean sauce on it, roasted, and wrapped in a sheet of seaweed, called isobe-dango (seaside dumplings).
- 取れたての生きの良いアワビを磯焼きにして賞味する地方もある。
- In some areas, awabi are grilled when freshly caught.
- 鉄板焼き(てっぱんやき)とは料理に於ける調理法の一つである。
- Teppanyaki (teppan: iron plate, yaki: to grill) is a cooking method of food.
- また、長崎県壱岐島や伊豆諸島など島嶼でも焼酎が醸造されている。
- Shochu is brewed also on islands like Ikinoshima island in Nagasaki Prefecture, the Izu island chain and others.
- 今川焼き(いまがわやき)は、小麦粉を主体として型で焼いた料理。
- Imagawa-yaki is a pastry which is made by baking batter in molds.
- いかだ (焼き鳥)(筏):ネギ(長ネギ)だけを串に刺したもの。
- Ikada (raft) (yakitori): Skewered green onion (Japanese leeks) pieces.
- 火は焼くことを以て力と為し、水は潤すことを以て力と為すが如し。
- Fire has the power to burn and water has the power to moisten.
- 焼損前の写真でも画面の下半分は剥落が激しく、図様が明確でない。
- The lower half of the wall has been severely peeled off even in the photograph prior to the fire damage, the design is unclear.
- 焼き入れを終了させた刀の反り具合を修正し、刀工が荒削りをする。
- The sword craftsman modifies the curvature of the Katana after Yaki-ire (quenching) is finished, and does a rough grinding.
- 鉄板が各テーブルに設置され、客が自分で焼くスタイルの店が多い。
- An iron plate is installed at each table and in many shops the customers grill by themselves.
- その後しばしば焼け、堀河天皇のときに植えたものが最後となった。
- The tree was burnt down several times since then and the one which was planted at the time of the Emperor Horikawa was the last tree.
- 瀬戸内の特産である焼穴子が使用されることが多いのも特徴である。
- Another characteristic is that a broiled conger eel, a specialty of Setouchi, is often used.
- 米、アワ、キビなどの粉を薄く成形して焼いた、煎餅のようなもの。
- It is like a rice cracker that is made by forming power such as rice, foxtail millet, millet to be thin, and baking it.
- 現在のかたちに似たサザエの壺焼きは、江戸時代には登場していた。
- It is known that sazae no tsuboyaki that appeared in the Edo period was similar to the today's form.
- 副菜としてそのまま、もしくは好みにより軽く焼いて食卓に供する。
- Serve it as it is as a side dish, or cook it slightly depending on each one's preference.
- 各焼成室はもっとも下が「大口」と呼ばれる燃焼室(窯口)である。
- The lowest chamber is the firebox (the kiln mouth), known as an 'Oguchi.'
- 松本楼は1971年に過激派グループの投げた火炎瓶により全焼した。
- Matsumotoro was totally destroyed by fire from fire-bottles thrown in by an extremist group in 1971.
- サツマイモを熱した小石の中に埋めて、間接加熱によって焼いたもの。
- Place the sweet potatoes onto heated pebbles and cook them by indirect heating.
- 反対面が焼けてくるとまた専用具でひっくり返し、ボール状に整える。
- When the other side of the dough begins to roast, turn it over again with the eyeleteer and make it into a perfect ball.
- 一度肉をボイルしてから焼く店が多いことも美唄の特徴となっている。
- Another characteristic of yakitori in Bibai is that many yakitori-ya restaurants boil meat once before grilling it.
- 焼失以外の事由によって指定を解除された例としては次のものがある。
- The following are examples in which designations have been canceled for reasons other than because the properties have burned down:
- これは「薪オーブン」とも呼ばれ、パンやパイを焼くのに適している。
- This is also called 'a wood-fired oven,' which is good for baking bread and pies.
- その他、お好み焼きを細長く作り割り箸を刺したもの等が各地にある。
- In addition, there are those that thread elongated okonomiyaki onto chopsticks around Japan.
- *トウモロコシ(ゆでた、焼いた)、ゆでたカボチャ、ゆでたタロイモ
- Vegetable street stalls sell corn (boiled and grilled), boiled pumpkin, and boiled taro.
- 小判の形をしており、表面に千両の焼印が押され、中身は白餡である。
- It is shaped like koban (former Japanese oval gold coin) with the letters of '千両' (1000 ryo) branded on the top face and white bean paste in it.
- しかし、大阪大空襲で畳屋町の店舗が道具類もろとも全焼してしまう。
- However, the restaurant at Tatamiyamachi was burnt down during the Osaka Air Raids together with all its utensils.
- 瀬戸内のアナゴを蒲焼きにし、「うな丼」のように盛りつけて食べる。
- Broiled conger caught in the Setouchi area are served on top of rice in a bowl like 'unadon' (a bowl of rice topped with grilled eel).
- また、「酒呑みのためのすき焼きには砂糖は入れない」のだそうである。
- He also said 'no sugar should be added to sukiyaki prepared especially for sake drinkers.'
- 大型タイルに美しく豪華な上絵を描き、焼成したものをタイル絵という。
- A large tile bearing a baked-on picture painted in a beautiful, luxurious fashion is referred to as tile art.
- この場合は従って、すき焼きが「焼けた」ではなく、「煮えた」と言う。
- In this case, the sukiyaki is 'boiled' rather than 'grilled.'
- 煮物や蕎麦つゆ、素麺つゆ、蒲焼のタレや照り焼きのつや出しにつかう。
- It is used in stews as well as sauces that accompany soba noodles, somen noodles, kabayaki and teriyaki.
- 細片状になる炒り卵については、普通「卵焼き」という呼び方はしない。
- Usually, iritamago, or Japanese scrambled eggs, are not considered tamagoyaki.
- 肉を焼く方法には、直火焼き(網焼き、串焼き等)と鉄板焼きとがある。
- Methods of cooking meat include jikabi-yaki (on a grill or skewer over an open fire) or teppan-yaki (on an iron plate).
- また、後述のすき焼き丼の名残でコンニャクを一緒に煮込むこともある。
- It also may be simmered with konjac as a vestige from sukiyakidon (beef bowl) described below.
- 点火して後に親族間で束を分け、それぞれが焼香台に添える場合もある。
- There is also a case: a bundle is divided into small chunks and given to relatives after it's ignited, then each of them present the Senko on the incense stand.
- 粕取り焼酎は九州北部を中心に発達し、全国の清酒蔵で製造されている。
- Kasutori shochu has been developed mainly in northern Kyushu and produced in rice wine breweries throughout the country.
- 一般的な主原料(糖蜜、麦などの穀類)以外を主原料に用いた甲類焼酎。
- Shochu group Ko using major ingredients other than common ingredients like molasses, barley and other cereals
- 江戸時代から南九州で広く栽培されているサツマイモを原料とした焼酎。
- This is shochu made from sweet potatoes which are cultivated widely in Southern Kyushu since the Edo period.
- 石焼き芋(いしやきいも)は、サツマイモを使った料理のひとつである。
- Ishiyaki imo (stone-roasted sweet potato) is a dish using sweet potatoes.
- 今治の焼き鳥の特徴は、何と言っても鉄板焼と呼ばれる調理方法にある。
- The most evident characteristic of yakitori in Imabari is the cooking method called 'teppanyaki' (grilling on an iron plate).
- 仕切りのそれぞれに刺身、焼き物、煮物、飯などを見栄え良く配置する。
- Sashimi (sliced raw fish), grilled food, boiled food, rice, etc. are arranged into separate compartments within the meal box to be visually appealing.
- 欽明天皇もやむなく彼らによる仏像の廃棄、寺の焼却を黙認したという。
- It is said that the Emperor Kinmei gave a tacit approval to their abolishment of Buddha statues and the burning out of temples.
- お好み焼きのソースに味噌を入れるのは、さすが名古屋と驚く人が多い。
- Many people are impressed that miso is put in the okonomiyaki sauce as may be expected in Nagoya.
- あとは焼き上がれば、鉄板の上でお好みのサイズに自分で切って食べる。
- And when it is grilled, you can eat it after cutting a desired section right on the iron plate.
- 酒はホワイトリカー(甲類焼酎)、ブランデーを用いるのが一般である。
- As for alcohol, it is common to use white liquor (korui shochu - multiply distilled shochu) or brandy.
- 「栗焼」「止動方角」「附子」「棒縛」「鐘の音」「金藤左衛門」など。
- It includes such programs as 'Kuri yaki' (a story over roasting chestnuts), 'Shidohogaku' (a story over a spell to calm horses), 'Busu' (a story of delicious poison), 'Boshibari' (a story of a man tied to a pole), 'Kane no ne' (a story of a man who confused the price of gold with the ringing of bells, both of which are 'Kane no ne' in Japanese), 'Kintozaemon' (a story of a robber Kintozaemon).
- その後「西の丸お庭焼き」「湊御殿清寧軒窯」などの開設にも貢献した。
- After that he also contributed to construct the Nishinomaru oniwa yaki (the western enclosure terrace kiln) and Minato Goten Seineiken kiln.
- 吉野家のほぼ全店でオーストラリア産牛肉をつかった「牛焼肉丼」を発売。
- Almost all the outlets of Yoshinoya started to sell 'beef yakiniku bowl,' which used Australian beef.
- 細く長くさせたのは燃焼時間を伸ばし香りの発生を一定とするためである。
- The reason why its shape is fine and long is to make the burning time longer and stabilize the emission of the aroma.
- このとき投入した原材料が焼酎の主要原材料として表記されることになる。
- The added ingredients at this stage will be declared as the major ingredients of the shochu.
- これも焼物と同様に、大きめの鉢に盛り合わせた料理を菜箸で取り分ける。
- As with yakimono, this is dished out from a large bowl with the serving chopsticks.
- 日本初のやきとり組合(正式名称:東松山焼鳥店組合)のある街でもある。
- This is also the city which houses the first Yakitori Association (official name: Higashimatsuyama Yakitori Association) in Japan.
- これらには樂家の手法を得た金沢の大樋焼や京都の玉水焼なども含まれる。
- This includes Oi-yaki (Oi ware) of Kanazawa and Tamamizu-yaki (Tamamizu ware) of Kyoto, etc. which were learned from the methods of the Raku family.
- オリジナルの壁画が焼損した今では、この写真が貴重な資料となっている。
- After the original murals were damaged by the fire, these full-scale photographs became important materials.
- ひっくり返すことによって具を生地で覆い、火を少し強め蒸し焼きにする。
- By turning it over, cover the ingredients with the dough and scallop it by strengthening the heat a little.
- 狭い鉄板でたくさん焼けるようにという工夫から、形は楕円形をしている。
- In order for as many okonomiyaki to be grilled as possible on a narrow iron plate, their shape is elliptical.
- 各松明は山門前にひしめき合い、その後石段下の一ヶ所に焼き捨てられる。
- All the pine torches aqre gathered in front of the gate where theya re later burned away at the bottom of the stone steps.
- 両面がキツネ色に焼けてきたら火を弱め表側の面にたっぷりソースをぬる。
- When both sides are grilled until brown, reduce the heat and coat the top side with lots of sauce.
- また、店によっては、重ねるお好み焼きの生地に卵を加えない場合もある。
- And depending upon the shops, sometimes an egg is not added to the okonomiyaki dough which is overlapped.
- 近年では海苔の代わりに薄焼き卵やレタスなどを使用したものも見かける。
- In these years, sushi rolls using paper-thin omelets or lettuce instead of dried seaweed are seen.
- そして、日本に残った書物も寛永4年(1627年)焼却されたのである。
- And, books remaining in Japan were also destroyed by fire in 1627.
- 古くは平家落人の隠れ里で焼畑農業によってソバが作られ常食されていた。
- In the old days, this area was a hidden village of Heike no Ochudo (fugitives from the Genpei War) where buckwheat, their staple food, was cultivated by hidden agriculture.
- 京都市では、祇園(四条縄手上がる東側に)「壱銭焼き」として存在する。
- Issen Yoshoku exists in the name of 'issen (one cent)-yaki' in Gion (on the east of Shijonawate Agaru), Kyoto City.
- なお、美濃焼には白い釉薬をかけた茶碗で「白天目」と称するものがある。
- Among the products of Mino-yaki (Mino ware), there are tea bowls produced by using white glaze called 'Shiro Tenmoku.'
- ガイヤーン、手羽、レバー (肝臓)、ハツ、肝、焼き鳥風(豚肉、牛肉)
- Yakitori dish street stalls sell: Gai Yang (Grilled Chicken), chicken wing, rebaa (chicken liver), hatsu (heart), kimo (liver), and grilled-chicken style (pork and beef).
- 白子焼き、白子揚げ、白子豆腐などの一品料理として出されることが多い。
- It is usually served as a separate dish, including Shirako yaki (grilled shirako), Shirako age (deep fried shirako) and Shirako dofu (steamed and jellied shirako which look like tofu), etc.
- ハワイ州にはすき焼きから派生した「ヘッカ」と呼ばれる煮込み料理がある。
- Hawaiian people have a dish made of boiled foods called 'Hekka.'
- 第二次大戦後の社会混乱期、酒不足の世相の中で粗悪な密造焼酎が出回った。
- In the chaotic times after World War II poor-quality shochu brewed illegally were on the market because of the lack of rice wine.
- この他、日本酒の名産地(秋田県、新潟県等)でも米焼酎が生産されている。
- Except for that area, rice shochu is also produced in the production areas of rice wine such as Akita Prefecture, Niigata Prefecture etc.
- 煮物、揚げ物、フライ、バター焼き、おでんだね、椀だねなどに用いられる。
- It is used for stew, deep fry, grilled dish with butter, ingredients for oden (a Japanese dish containing all kinds of ingredients cooked in a special broth of soy sauce, sugar, sake, etc.) or cooked with soup.
- 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).
- たこ焼きを裏返すための串は、手元が熱いため串先の長い専用のものがある。
- There are sticks exclusively for turning over takoyaki, which are very long (except for the grip) because otherwise you might burn your hand when you turn over takoyaki.
- 裏面が薄く膜状に焼けてきたら専用の千枚通しのような道具でひっくり返す。
- When the bottom of the dough roasts to the extent that a thin skin is beginning to form on the surface, turn it over with a special tool which looks like an eyeleteer (a bodkin).
- あるいは早く焼けるからせっかちの人にぴったりだったという説などがある。
- Another theory is that this fast cooking method was perfect for impatient people.
- 一般的に知られているものと違う形の菓子をどら焼きと称して売る例もある。
- There are also examples of cakes which differ in shape to the commonly known Dorayaki which are sold under the name Dorayaki.
- が、1949年の火災で焼損した(壁画の画像は外部リンクを参照のこと)。
- However, the murals in the Kondo of Horyu-ji Temple were burnt by fire in 1949 (please refer to the images of the murals in external links).
- 福岡市内では厚さ約2センチで腰の強い生地を特徴とするお好み焼きがある。
- In Fukuoka City, there is okonomiyaki where the dough is about two centimeters thick and chewy.
- 家庭ではしばしば省略されるが、この事が重く硬い焼き上がりの原因となる。
- Often it is not used in the household, which makes okonomiyaki heavy and hard.
- 最も一般的なお好み焼きのメニュー「豚玉」の基本的な作り方を以下に示す。
- As the most common menu for okonomiyaki, the basic way of cooking 'butatama' (savoury pancake with pork) is shown below.
- また、焼かずに乾燥させたペミカンのような保存食であったとする説もある。
- Another says that the 'Jomon cookie' might be a type of preservative food like pemmican, which was dried and not broiled.
- 餅が柔らかいうちはそのまま、固くなった場合は焼いたり油で揚げて食べる。
- Daifuku is eaten as is while it is warm and, when it is cooled and becomes hard, it is eaten toasted or fried in oil to be eaten.
- 練って作った餅を薄く成形して天日で乾燥させ、焼いて醤油等を塗ったもの。
- A kind of rice cake produced by shaping kneaded mochi in thin slices, drying them under the sunshine, baking them, and applying soybean source, etc., on them.
- 夕焼け:夕日を反射した赤い水面と、同じく夕日を受けた事物の組み合わせ。
- Evening glow: a combination of the red surface of the water which reflects the evening sun and other object on which the evening sun also shines.
- 次第に関東でもこちらの「すき焼き」という呼称が定着していったようである。
- Gradually people in the Kanto region began to use the term 'sukiyaki' as well.
- - 石焼きピビンパのように、石鍋で焼いたご飯にカレーソースをかけたもの。
- A curry sauce poured over rice fried in a heated stone bowl as in Ishiyaki bibimbap (a Korean food served in a heated stone bowl in which rice is mixed with seasoned vegetables).
- - 七匹の鬼が、たいまつで種々の災を焼き尽くし太刀で不吉を切り捨て、踊る
- Seven oni perform dances, burning out various plagues with torches and cutting inauspicious matters off with swords.
- 天然物と養殖物は、焼き方が違い、また火の通り方が異なることから味も違う。
- Cakes cooked in natural and artificial molds taste different because the method of baking is different and also the temperature used to bake them is different.
- 具が餡のように固い場合はひねるように入れるのが低く平らに焼くコツである。
- If the filling is hard and stiff like bean paste, the filling can be filled evenly if it is twisted as is put into the cake mold.
- 竹輪のように、アルミの棒に麩の生地を巻いて、回転させながら直火焼きする。
- The process of making kuruma-bu is similar to that of chikuwa, fish sausage, whereby aluminum posts are coated with fresh gluten dough that are roasted over an open fire.
- なお、『ドラえもん』作中では「ドラ焼き」、「ドラヤキ」などと表記される。
- Moreover, in the creation of 'Doraemon' Dorayaki appears written in different ways.
- 宇治茶の栽培が盛んになるにつれ、茶の湯向けの陶器が焼かれるようになった。
- As Uji cha (Uji tea) plantations flourished, earthenware for chanoyu (tea ceremony) were actively produced.
- 現在も町の小さなお店に、老婦人が一人で焼く店舗が残るのはこの理由もある。
- That is why even now in a small shop in town there remain the shops which old ladies run alone.
- 基本的には大阪風であるが、中には広島風やもんじゃ焼を基本とする店もある。
- Basically they are Osaka style, but among them, there are some shops which basically serve Hiroshimafu-okonomiyaki or monjayaki.
- 名古屋市の調味料メーカー、カゴメのお好み焼きソースが使われる比率が高い。
- The usage rate of the seasoning manufacturer in Nagoya City KAGOME CO., LTD's Okonomiyaki Sauce is high.
- 焼く都度一回分の生地をボールにとり、そこに鶏卵を入れ、適度にかき混ぜる。
- Put some dough in a bowl every time you grill and add a hen's egg and mix it properly.
- すき焼き・ふぐ料理など鍋料理の具材に使われるほか、生でサラダに使われる。
- Shungiku is added to hot pots such as Sukiyaki and fugu (blow-fish) hot pot, and is also eaten fresh as salad.
- また最近では商業施設のテナントとして、たこ焼き専門の店も多く進出している。
- An increasing number of tenants specialized in takoyaki are beginning to operate in commercial complexes these days.
- 糖分が料理に甘みを加え、照焼きの艶を出し、加熱によりよい匂いを生じさせる。
- The sugar content sweetens the dish, gives teriyaki its shine and creates a fragrant aroma when heated.
- 梅酒などの果実酒づくりに用いられる「ホワイトリカー」もこの甲類焼酎である。
- White liqueur used to make fruit liquors like plum liqueur is also one of shochu group Ko.
- 以後、黒糖焼酎は奄美諸島でしか製造できない特産品となって現在に至っている。
- Since then, kokuto shochu has become a specialty product produced only in the Amami island chain.
- 一匹ずつ焼かれた鯛焼きの「魚拓本」が装丁本で出版もされている(参考文献)。
- Also, 'a book of fish prints' was published that introduces fish prints of taiyaki baked using a single mold pan (as a reference book).
- - 秋吉 (焼き鳥)、マルシェ (企業)、ダイキチシステム、とりひめ、鮒忠
- Akiyoshi (yakitori), Marche co., ltd., Daikichi System co,. ltd., Torihime, and FUNACHU co,. ltd.
- また江戸時代には、三菜を刺身(向付)、煮物椀、焼き物とする形式が確立する。
- Also, in the Edo period, it became established that the three dishes should consist of sashimi, or mukozuke (a dish placed on the far side of the rice and soup), nimonowan (a bowl of boiled food) and yakimono (grilled or broiled fish or meat).
- こちらは石焼き釜とは違い裸火を使うことから火加減が難しいなどの問題もある。
- Since a naked flame is used, different from an ishiyaki kettle, it is difficult to control the flame.
- 神戸市西部から姫路市あたりにみられ、明石焼きに強く影響を受けたものである。
- This style of takoyaki, strongly influenced by 'Akashi-yaki,' is more common in an area between the west of Kobe City and Himeji City.
- 蜂蜜を入れて焼き上げることでしっとりとしたカステラ生地にすることができる。
- If it is baked with honey added then the castella cake will be moist.
- ここから抹香を指して焼香ともいい、むしろ抹香はこちらの呼び方が通りが良い。
- Therefore, makko is also called Shoko, and makko is rather known by this name.
- また、関西風の「モダン焼き」(そば入り)という言葉も広島ではまず通じない。
- Also, the word 'modanyaki' (thin and flat pancake cooked on a hot plate with pieces of meat, seafood and chopped cabbage) in Kansai style (including soba) does not make sense in Hiroshima at all.
- 京都市の左京区にはキャベツの代わりに白菜を使う「白菜のお好み焼き」もある。
- In Kyoto City Sakyo Ward, there is also 'hakusai (napa cabbage) okonomiyaki' that uses napa cabbage instead of regular cabbage.
- アルコール添加の原型と見なされる柱焼酎でさえも、原料は米だったからである。
- This is because even hashirashochu, deemed as the origin of alcohol adding, is produced from rice.
- ちなみに焼酎の製造過程では、まったく同じ工程を和水(わすい)と呼んでいる。
- In the process of producing shochu, the exactly same operation is called 'wasui.'
- 火の通りにくい食材を入れる場合、別に具材だけを鉄板で軽く焼いておくとよい。
- When using ingredients that take a long time to cook, it is better to grill them lightly on an iron plate.
- 市内中心街には老舗店が2店あるほか、市内各地に鍋焼きうどんを出す店がある。
- In addition to the two long-established restaurants located downtown, restaurants in various locations of the city serve nabeyaki-udon.
- サザエの壺焼き(サザエのつぼやき)は、巻貝のサザエ(栄螺)の料理法の一種。
- Sazae no Tsuboyaki (Turbo cooked in its own shell) is a way of cooking a snail, sazae (turbo).
- たこ焼きやその原型とされる玉子焼 (明石市)の具材としても親しまれている。
- It is also popular as an ingredient for takoyaki (octopus dumplings) and for tamagoyaki (round balls made from eggs, flour, etc.) (Akashi City), which is thought to be the origin of takoyaki.
- 通常は焼き餅が乗せられることが多いが、近年は揚げ餅が乗せられることもある。
- Roasted rice cake is conventionally included, but deep-fried rice cake is also included now-a-days.
- ソーミンチャンプルー:沖縄県の、固くゆでた素麺を焼きうどん風に炒めたもの。
- Somin chanpuru: Hard-boiled somen stir-fried like yaki udon noodles (stir-fried udon noodles) in Okinawa Prefecture.
- これは、江戸時代の歌舞伎小屋は火事の際に類焼することが多かったためである。
- This is because kabuki huts were often burned down by catching fires during the Edo period.
- 調味料でもある甘味の強いみりんに焼酎を加えて甘味を抑え、飲みやすくしたもの。
- It's a product made by blending mirin (sweet rice wine), which is very sweet and is usually employed as a seasoning, with shochu so that the product becomes less sweet and is therefore easy to drink.
- このタレは、まず御飯に掛け、鰻の蒲焼を乗せた後に再度掛けるのが一般的である。
- Usually, the tare sauce is first poured on the plain boiled rice and then poured again after the broiled eel is placed on it.
- 焼いたものは焼き竹輪と呼ばれ、蒸したものは蒸し竹輪、白ちくわなどと呼ばれる。
- The baked kind are called Yakichikuwa and the steamed ones are called Mushichikuwa or white Chikuwa.
- すき焼きなどの鍋物の具や、沖縄料理の炒め物の材料としても多く用いられている。
- They are often used in various nabemono (stew, food cooked in a pot) such as sukiyaki and also in fried dishes in Okinawa cuisine.
- が、壁画は蒸し焼きになり、初層の柱、頭貫、組物なども黒こげになってしまった。
- However, the murals were severely scorched and the pillars, kashira-nuki (head rail), and kumihimo (guilloche) of the first layer were burnt black.
- 抹香焼香は、細かくした香(抹香)をつまみ、香炉にパラパラと落として焚くもの。
- Makko shoko (burning incense powder) is done by picking up crumbled incense (makko) and sprinkling it in the koro (incense burner) to burn.
- 焼き入れにより、刀の表面にはマルテンサイトと呼ばれる非常に固い組織が現れる。
- After Yaki-ire (quenching), the surface of the blade is very hard and this is called Martensite.
- その後大仏および大仏殿は、源平争乱期と、戦国時代の2回、兵火で焼失している。
- Later, the Great Buddha and the Daibutsu-den were twice consumed by fire during the period of the Genpei War and the Sengoku period (period of warring states) respectively.
- そのためコテ等で圧縮して早く焼き上げてしまいたくなるが、これは逆効果である。
- So we are tempted to grill it up soon by pressing with a spatula and so on, but this works against us.
- あえてムラを残すことでお好み焼き全体にふわっとした食感を与えることができる。
- To purposefully leave the unevenness of the egg can give the okonomiyaki a fluffy texture.
- 「おでん」は田楽の材料を焼く替りに煮た、「煮込み田楽」に由来する料理である。
- 'Oden' is a dish originating from 'Nikomidengaku,' in which ingredients used for dengaku are boiled instead of roasting.
- この際に、のぞき窓から見ると焼き物は熱せられて透明感のあるオレンジ色になる。
- If you watch the ware through the observation hatch at this stage, you will see the heated wares change to a clear orange color.
- 焼成温度は一般に最高で1300℃前後に保たれ、約60時間焼くのが普通である。
- The temperature inside the kiln is generally kept around 1300 ℃ for baking, and products are usually baked for about sixty hours.
- また、「煎」も、中国では薬を煎じるという意味ではなく、鉄板で焼くことを指す。
- Similarly, '煎' (sen) in China means to grill something on a hot iron plate, and does not mean to decoct medicinal herbs as it does in Japan.
- すき焼き(鋤焼、すきやき)は、肉を浅い鉄鍋で焼く (調理)、あるいは煮る料理。
- 'Sukiyaki' is a dish consisting of meat that is broiled (cooked) or boiled in a shallow cast-iron pot.
- 焼肉(やきにく)とは、肉を焼網に乗せあぶったり、鉄板などで焼いたりした肉料理。
- Yakuniku refers to dishes in which meat is cooked on a grill or iron plate.
- この在日朝鮮人女性が経営する明月館が焼肉の祖であるとするのが同誌の主張である。
- This publication claims that the Meigetsukan restaurant run by Korean women in Japan was the origin of yakiniku.
- 乙類焼酎で米こうじか麦こうじを発酵に利用し、主原料のみ独自の原料を用いたもの。
- Shochu group Otsu fermented by malted rice or barley and using unique ingredients as major ingredients
- しかし、大きい鳥は、丸焼きにすると焼くのに時間がかかり、骨もあって食べにくい。
- However, a large chicken takes time to roast if it is whole, and is difficult to eat because of bones.
- 蒲焼に使われる部分に比べて脂肪分が少ないため、吸い物に適していると考えられる。
- These guts are considered to be suited for clear soup, since they contain less fat than the part used for kabayaki (broiled eel).
- 華・香・瓔珞・抹香・塗香・焼香・繒蓋憧幡(そうがいどうばん)・衣服・妓楽・合掌
- Flowers, incense, yoraku (hanging ornament used for Buddhist ceremony), incense powder, zuko, shoko, sogaidoban (canopy and pillar), clothes, gigaku (music played by women), gassho (putting the palms of hands together).
- 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.
- 明治22年に静岡駅で信楽焼の土瓶にお茶を入れて販売したのが嚆矢と言われている。
- It is believed that the first tea was sold at Shizuoka Station in 1889, which was poured into an earthen teapot of Shigaraki-yaki Ware.
- 店が厨房で焼いて出してくれる店でもヘラではなく割り箸を付けるのが一般的である。
- Also in the shops where the staff grills it in the kitchen, it is common to serve chopsticks, not spatulas.
- 福岡県大牟田市・熊本県荒尾市では、「ダゴ」と呼ばれるお好み焼きが食されている。
- In Omuta City Fukuoka Prefecture and Arao City Kumamoto Prefecture, okonomiyaki called 'dago' (savoury pancake with various ingredients) is eaten.
- 京都南座・大阪歌舞伎座をのぞく、主要劇場の空襲による焼失は大きな痛手であった。
- The main theaters except the Minami-za in Kyoto and Osaka Kabuki-za in Osaka were destroyed by fire in air raids, resulting in great damage to the world of Kabuki.
- また、高級化してステーキや魚介類を中心とした鉄板焼き店に業態を変えた店も多い。
- And many shops, aiming at the upmarket, changed to the shops which served chiefly grilled steak or seafood.
- 大晦日や正月にすき焼きを食べる家庭があるが、これは豪華な食事の象徴のようである。
- Some households in Japan are said to have sukiyaki on New Year's Eve or on New Year's Day, in which case sukiyaki is seemingly regarded as a symbol of extravagant cuisine.
- 割下を用いた甘辛い味付けの料理の総称として「すき焼き風」という呼称も用いられる。
- The term 'sukiyaki-fu' (sukiyaki style cuisine) refers to all dishes that are salted and sweetened by warishita (a stock made from a mixture of soy sauce, mirin [sweet rice wine for cooking] and sugar).
- なお、すき身の肉を使うことから「すき焼き」と呼ばれるようになったという説もある。
- Another theory is that the name of 'sukiyaki' came from sukimi (scraped meats) being used as ingredients.
- 以後各地の焼酎メーカーで、米・麦との混和タイプも含めて広く作られるようになった。
- Since then, many shochu makers around the country have produced it including mixed types with rice and barley.
- もっとも、たこ焼きは店や作る人によって流儀やこだわりがあり、これが全てではない。
- But this is not a complete recipe of takoyaki, because there are different styles and peculiar tastes for takoyaki according to restaurants and people who make it.
- 室蘭市の焼き鳥の場合、タマネギがねぎまのネギとして使われ、からしをつけて食べる。
- For yakitori in Muroran City, onion pieces are used in place of green onion pieces for negima, and negima is eaten with mustard.
- 広島県福山市では、期間限定品と銘打って、くわい焼酎「福山そだち」が売られている。
- In Fukuyama City, Hiroshima Prefecture, they sell arrowhead shochu (liquor) called 'Fukuyama Sodachi' ('made in Fukuyama') as a limited seasonal product.
- 天明8年(1788年)正月晦日、京都で大火があり表裏両千家は完全に焼失している。
- On new year's eve in 1788, there was a massive fire in Kyoto, which burned out the entire premises of Omote Senke and Urasenke.
- 宇治地方は古くから良質の粘土が採れ、須恵器などを焼いていた窯場跡が見られていた。
- Since long ago, the Uji region has always had an abundance of good quality clays, where old kiln sites of unglazed (ceramic) ware are found.
- 線香焼香は、日常のお参りに用いられるもので、一般には「線香を上げる」と言われる。
- Senko shoko (burning an incense stick) is done for daily praying, and is generally called 'senko o ageru (offering an incense stick).'
- 焼きによって容積が膨張しながら硬くなり、日本刀独特の刃側が出っ張った湾曲を生む。
- Quenching makes a sword harder, the metal expands, and creates the distinct curve of a Japanese sword.
- 焦げ付きを防ぎ、かつしっかりと中まで火を通すためには、蓋をして焼く事が好ましい。
- It is preferable to grill it with the lid on to prevent burning and cook the inside well.
- 脂が多いほど、表面を焼くというよりは揚げる形になり、カリッとした食感に仕上がる。
- The more fat there is, the more crispy the texture will be, which looks like frying rather than grilling the surface.
- ときには家庭で余った米飯を持ち込み、適宜な具材を指定して焼き飯として持ち帰った。
- Sometimes extra cooked rice was brought into okonomiyaki shops and with appropriate ingredients suggested by the customer it was cooked up as fried rice and taken back home.
- 一尾丸ごと焼いた鯛を、醤油や塩で味付けした半炊き状態の炊き込みご飯の上に載せる。
- A whole sea bream is grilled as it uncut and served on top of partially cooked rice that is flavored with soy sauce and salt.
- 小麦粉をこねて蝎虫(サソリないしキクイムシとされる)の形とし、焼くか蒸したもの。
- It is made by kneading wheat flour to form into a 蝎虫 (considered as a scorpion or gribble) shape, and steaming or baking it.
- 高知県四万十市にも、「壱銭焼き」の店が存在するが、こちらは店名だけのようである。
- There is also a restaurant called 'Issen-yaki' in Shimanto City, Kochi Prefecture, but it does not seem to serve anything like Issen Yoshoku.
- そば粉、ミルク、鶏卵、ビールを攪拌したものを、熱してバターを入れた平なべで焼く。
- In a heated flat pan, melt butter and add batter made by beating together buckwheat flour, milk, eggs, and beer and cook until done.
- (丸ごと使う場合は皮が黒焦げになるまで焼き、味付け前に焦げた皮を取り除いておく)
- (In case of grilling a whole piece, simply grill it until its skin gets completely charred, and then remove the charred skin before seasoning.)
- ブームの影響によって、材料や製法にこだわった焼酎も盛んに市場へと送り出されていた。
- Because of the boom, shochu focusing on ingredients and the manufacturing process were also released more and more.
- 「本朝食鑑」(元禄8年(1695年))に焼酎を用いた本味醂の製法が記載されている。
- Honcho Shokkan' (1695) details the process of manufacturing hon mirin using shochu.
- そば屋においてそばをゆでたそば湯で割ったそば焼酎を提供している事例も多く見られる。
- It is often seen to provide buckwheat shochu from the hot water from boiling noodles in buckwheat noodle restaurants.
- 「壱岐焼酎」は世界貿易機関のTRIPS協定に基づく産地表示の保護指定を受けている。
- 'Iki shochu' has been designated as a protected production area based upon an Agreement on Trade-Related Aspects of Intellectual Property Rights of the World Trade Organization
- 竹輪(ちくわ)は、魚肉のすりみを竹など棒に巻きつけて焼いたもの、または蒸した食品。
- Chikuwa is baked or steamed fishcake, in which fish paste is wrapped around stick or bamboo stick.
- 寒冷地では芋焼き釜の排気圧で「ポー」という音が鳴る機器を代わりに用いる場合もある。
- A machine that makes a 'po' sound from the steam coming out of a stone roast kettle is sometimes used instead in cold climates.
- 石焼きに適した品種としては「紅あずま」、「鳴門金時」や「ベニオトメ」があげられる。
- The varieties of sweet potato suitable for ishiyaki (baking in hot pebbles) are 'beni-azuma,' 'naruto-kintoki,' and 'beni-otome.'
- この曲のヒットと共にたこ焼きの人気が上がり、ソウル特別市市内各地に屋台が広がった。
- Takoyaki became more popular with the success of this song, and food wagons dealing in takoyaki spread all over Seoul.
- 東京・銀座では生地にエビのすり身を入れたたこ焼きの屋台が独特の風味で人気を博した。
- Some food wagons in the Ginza, Tokyo offered takoyaki with minced shrimp mixed into it, and it became very popular due to its original flavor.
- 福岡市を中心とした地区では豚足を焼いたものが焼き鳥の一種として供されることがある。
- In the area centering around Fukuoka City, grilled pig feet may be served as a kind of yakitori.
- 焼成中に釉薬が溶けたところを見計らって窯から引き出し急冷することで、黒く変色する。
- When the glaze begins to melt, the work is removed from the kiln and is quickly cooled down, and then the work turns black.
- 「ちゃんぽん」とオーダーすると、そばとうどんを1玉ずつ入れたお好み焼きが出てくる。
- When you order 'chanpon,' the okonomiyaki which includes both soba and udon one-by-one is served.
- 府中市 (広島県)では豚バラ肉の代わりに挽肉肉や細切れ肉を入れ「府中焼き」と呼ぶ。
- In Fuchu City (Hiroshima Prefecture), ground meat or minced meat are added instead of pork back ribs and it is called 'Fuchu yaki' (Japanese pancake).
- 最近は大規模なお好み焼き屋が開業したことでそういった小規模な店舗は姿を消している。
- Nowadays, large-scale okonomiyaki shops have opened and such small-scale shops have disappeared.
- 関西出身の芸能人の「お好み焼きはおかず」との発言などで全国に知られるようになった。
- Entertainers from the Kansai region have said 'okonomiyaki is an accompanying dish' and such statements have become known nationwide.
- 小麦粉から生地を作る場合は必須で、お好み焼き粉を使う場合にも若干加えるとより良い。
- It is indispensable when making dough from flour, and if using okonomiyaki powder it is better to add a little yamaimo.
- 本場関西では焼穴子が用いられるが、それ以外の地方では煮穴子で代用されることが多い。
- Broiled conger eels are used in the Kansai region which is the original place for this dish, but stewed conger eels are often used for broiled ones in other regions.
- 料亭などでサザエの壺焼きが出される場合は、このタイプの凝ったものであることが多い。
- This sophisticated way is often adopted when sazae no tsuboyaki is served at fancy Japanese-style restaurants.
- 焼き味噌を溶き入れたつゆ(辛つゆ)に薬味として辛子大根おろしとネギを入れて食べる。
- Gyoja soba is served with sauce made by blending roasted miso (fermented soybean paste) in stock to which the grated hot daikon radish and green onion have been added.
- ラーメン・焼きそばなどのように、原義から離れて麺類を「そば」と通称することもある。
- As with ramen and yakisoba (fried soba), noodles are sometimes referred to as the common name 'soba' deviating from the original meaning.
- 使用前に、両端から2から3cmほど、針の周囲を油焼しておくと針のすべりがよくなる。
- The slipperiness of the needle is improved by oil-hardening the first two or three centimeters (approximately) of the top of the needle at its periphery before use.
- とくに関東大戦の描写では顕著であり、洲崎沖海戦は赤壁の戦いを焼き直したものである。
- Its influence is especially remarkable in the description of the great battle of Kanto, and the naval battle of Sunosaki is a rehash of the historic Battle of Red Cliff.
- 業態としてはクレープやメロンパン、揚げパン、いか焼きなどのチェーンが存在している。
- The chains specialized in foods such as, Crepes, Melon Pans (Melon buns, sweet round breads covered in a crisp with cookie-like coating), Agepan (deep-fried bread), and Ikayaki (grilled thin pancake with squid).
- フライパンで魚を焼いた場合は、「魚のオイル焼き」「魚のソテー」等と言って区別する。
- If broiled on a frying pan, it is called differently, such as 'fish broiled in oil' and 'sautéed fish.'
- 板に盛りつけず、そのまま成形し、蒸し・焼きの他に茹で・揚げ等で加熱されるものがある。
- Some kamaboko, which is molded without putting its fish-meat paste on the wooden board, is heated by boiling or frying as well as steaming and roasting.
- 手間がかかる前者の焼型の使用は減少を続けているが、こだわりを持つたい焼き職人もいる。
- Since the using single molds is time consuming, fewer people use these although some professionals prefer them.
- 店によっては、たこ焼き器が傷つかないように竹製の菜箸(ただし1本)を使うことも多い。
- Some stores use a serving chopstick made of bamboo (not a pair of chopsticks but, a chopstick) instead of a stick, in order not to damage Takoyaki-ki.
- 表面は少し固く、中は完全に固まらずクリーム状にとろみのある状態が上手い焼き方である。
- It is most delicious when the surface is a little solid and the center is creamy, not completely solidified.
- 直火ではなく、鉄板の上に材料を載せて、さらにコテ状のもので押さえつけて焼くのである。
- In this method, ingredients are not grilled over fire; instead, they are pressed down with a spatula-like utensil and fried on the iron plate.
- 素焼きの瓶がよいのは湿気をよく保持し内面のより多くの場所から滴下が始まるからである。
- A good unglazed pottery jar has water dripping and dropping from multiple inside positions where moisture is often maintained.
- 日本刀の地刃の働きは主に鋼を焼き入れした時に生じるマルテンサイトによって構成される。
- The effect of Jiba (blade surface) of Japanese sword is mainly configured by Martensite generated when the steel is quenched.
- この壁画焼損事件は、日本の文化財保護の歴史における象徴的な事件として記憶されている。
- This mural burning has been recorded as a symbolic accident in the history of protecting cultural assets in Japan.
- 金堂は、解体中で難をまぬがれた部材は再用し、焼損した初層軸部の部材は新材で復元した。
- The Kondo was rebuilt by reusing the materials which escaped the fire in the disassembling or replacing those of the fire damaged first layer axis into new materials.
- 焼幅はあまり広くなく、刃区(はまち)から少し先の方から刃文が始まっているものが多い。
- The width of cutting edge is not so wide, and Hamon usually starts a little ahead of Hamachi (notch at the beginning of the cutting edge).
- この焼きを入れて硬くした塊はへし金(へしがね)と呼ばれ、鎚で叩いて小さな鉄片に砕く。
- This case-hardened piece is called Heshi gane (removed metal), which is broken into small metal pieces using a Tsuchi (hammer).
- 通常、刀匠は焼き入れの時には作業場の照明を暗くして、鋼の温度をその光加減で判断する。
- Generally during Yaki-ire, Tosho dims the light of the workshop, and judges the temperature of steel by its glow.
- またお好み焼きを食べるときに用いるヘラ(コテ)などの道具にもメーカー名がついている。
- And the instruments, such as spatulas used when eating okonomiyaki, also have the company name on them.
- 天正年間に兵火に遭って罹災し、巻首部分と、全巻にわたる上下に甚だしい焼損が見られる。
- During the Tensho era (1573-1592), it caught fire from the war; it was badly damaged at the beginning of and at the top and bottom of parts of the scroll.
- これも『雲州名物帳』によって決められており、遠州が好んだ国焼茶入が主体となっている。
- They were also determined by the 'Unshu Meibutsu cho' and kuniyaki chaire which were loved by Enshu became central to this.
- 白身魚やエビのすり身に卵を加えてよくすり混ぜ、みりんや砂糖で調味してから焼き上げる。
- Minced meat of whitefish or shrimp, with egg added to it, is mashed and mixed well, seasoned with mirin (sweet cooking rice wine) and sugar, and baked.
- 飯は、たれを少し加えて炊きあげ、丼によそおい、焼き上げたアナゴを載せれば出来上がり。
- Cook rice with a small amount of sauce, dish out into a bowl and top it with the broiled conger.
- 木の下で焼肉やバーベキューなどの火を使う行為は木に悪影響を与えるため避けるべきである。
- The use of fire beneath the tree, such as in grilling meat and barbecuing, has a negative influence and should therefore be avoided.
- 江戸時代には焼酎の亜種としてよく飲まれていたが、現在では一般にはマイナーな存在である。
- Although it was drunk by many people in the Edo period as a subtype of shochu, today it has minor status.
- この他、炒製(釜炒り)、煮製(番茶類)、焼製、晒青(日光に曝す)などによる方法がある。
- There are other methods as; roasting (Kamairi), boiling (for Bancha [coarse tea], etc.), baking, sun drying (exposure to sunlight).
- 砂糖(政令に掲げるものに限る)、米こうじ及び水を原料として発酵させたもの(黒糖焼酎)。
- Liquors produced by fermentation of the following ingredients: sugar (only stipulated in government ordinances), malted rice and water (kokuto shochu).
- 消防用の団扇は、扇部に漆を塗るなどした大団扇で、これをあおぎ火の粉を払い類焼を防いだ。
- The Uchiwa fan used for fire fighting was a large fan given a coat of lacquer or other materials, by which people made a wind and fanned the sparks away to block the spreading fire.
- しかし、戦争末期には日本各地で連合国軍の空襲や艦砲射撃が苛烈を極め多くの弓道場が焼失。
- However, toward the end of the war, air raids and naval gunfire by the Allied Forces became fierce in various parts of Japan, and many Kyudo dojo burned down.
- 京料理以外にも中華や焼肉など各国の料理が選べるので、気軽に納涼床を楽しむことができる。
- Besides Kyo-ryori (local cuisine of Kyoto), because Chinese cuisine and grilled meat can be selected, one can readily enjoy the breeze-enjoying floor.
- 線香や焼香と違い、香を燻らせて供えるものとは違い、自分の口に含み、身体に塗る香である。
- Different from senko (incense stick) or shoko (burning incense) that is offered by smoking incense, it is the incense to put into the mouth and apply to the body.
- そのままを食べるだけでなく、溶き卵を薄く焼いたもので包み、オムライスにすることも多い。
- Chicken rice is not only eaten as it is, but in many cases it is also served as a rice omelette: chicken rice wrapped in thinly fried beaten eggs.
- 1915年火事により焼失するが、1916年「三友劇場」として再開場(1945年閉館)。
- 1916: The 'Sanyu Club' re-opened under the name the 'Sanyu Theater' in 1916, having burnt down in 1916 (it later closed down in 1945).
- 日本料理では主にコンブ・鰹節・鯵節・煮干し(いりこ)・トビウオ・焼き干しなどを煮て作る。
- In Japanese cuisine, soup stock is extracted by simmering konbu (a kind of kelp), katsuobushi (a dried bonito), ajibushi (dried scad), niboshi (also called iriko) (small dried sardines), dried flying fish and other varieties of dried fish.
- 居酒屋がメニューのひとつに加えているような例だけでなく、焼き鳥屋も出来ている地域がある。
- Yakitori is not only added to the menu of izakaya bars; some regions even have yakitori-ya restaurants.
- どら焼きの名は一般に、形が打楽器の銅鑼(どら)に似ることからついたという説が有力である。
- The prevailing theory on the origin of the name Dora-yaki is because the shape is similar to a percussion instrument or Chinese gong called a Dora.
- 当初は、肉が入っていない野菜の重ね焼きで、二つ折りにして新聞紙にくるんで提供されていた。
- At first vegetables were superimposedly grilled without meats, half folded, wrapped up in newspaper and served.
- かつて(昭和30年代ころまで)関西の下町では、町内に一軒位の割合でお好み焼き屋があった。
- Formerly (until around 1960) in residential districts of the Kansai region, there was at least one okonomiyaki shop in every town.
- 一銭洋食(いっせんようしょく)は、水に溶いた小麦粉を鉄板で焼き、ネギなど乗せて焼いた物。
- Issen Yoshoku consists of a wheat flour mixed with water, baked on a cast-iron pan, with green onion added onto it.
- また、「キャベツ焼き」(現在、関西圏で発売されている同名の料理とは別)とも呼ばれていた。
- It was also called 'cabbage-yaki' (but it was not the same dish as the one currently sold in the Kansai area).
- この釧路の「炉ばた」のメニューを踏襲した形で、日本各地に炉端焼きの店が広がったとされる。
- It is said that robatayaki restaurants expanded to various places across the country by following the menus of 'Robata' in Kushiro City.
- 煮て下調理した牛蒡を芯に、マアナゴ、ウナギ、牛肉などで巻き、付け焼きや、煮てつくる料理。
- It is conger eel, eel, or beef wrapped around boiled burdock root and then grilled with sauce, or cooked.
- たとえば、北京市でみかける食品では、天津煎餅、焼き芋、ゆでトウモロコシ、甘栗などが多い。
- For example, foods commonly seen in Beijing City are: Tianjin Jianbing (Tianjin style egg crepe or pancake), roasted sweet potatoes, boiled corn, and broiled sweet chestnuts.
- 日本のお好み焼きもこれらの「煎餅」の一種として「日式雜菜煎餅」などと呼ばれることがある。
- Japanese okonomiyaki (savory pancake with various ingredients) is regarded as one of these 'jianbing' type foods, and is sometimes called '日式雜菜煎餅' (Japanese-style chap chai jianbing).
- 製法はカステラに似ている部分も多く、また、すり身を用いるなど厚焼き玉子とも酷似している。
- Datemaki is in many aspects similar to Castella in cooking method, and resembles Atsuyakitamago (a thick omelet) in that they are both made from minced fish.
- 直火焼きは、焼くときに脂が滴り落ち表面がカリッと仕上がるので比較的さっぱりとした味となる。
- The jikabi-yaki method allows fat to drip down, giving the surface of the meat a crispy texture and a relatively fresh flavor.
- その影響で、決して粗悪でない本来の粕取り焼酎まで誤解によってイメージダウンした時期がある。
- For some time it spoiled the image of real kasutori shochu which did not have a bad quality.
- 例えば、中華人民共和国の北京市や上海市では1990年代から複数の焼き鳥屋が営業をしている。
- For instance, several yakitori-ya restaurants have been operating since 1990s in Beijing City and Shanghai City, People's Republic of China.
- しかし天明の大火や幕末兵火などによりたびたび焼失を繰り返し、そのたび再建を繰り返している。
- However, Kankyuan was burnt down several times by various causes including the Great Fire of Tenmei, the battles at the end of the Edo Period and the like but was rebuilt after each incident.
- この規定によって重要文化財の指定を解除されたものの大部分は火災によって焼失したものである。
- The majority of cancellations of designations as important cultural properties based on this ordinance are in reference to those that have burned in fires.
- 朝日焼は原料の粘土に鉄分を含むため、焼成すると独特の赤い斑点が現れるのが最大の特徴である。
- The most distinctive feature of Asahi yaki are its typical red spots that appear by calcination of ferruginous material clay.
- 京の唐紙屋仲間の多くは、元治元年(1864年)の蛤御門の変で多くの版木を焼失してしまった。
- The printing blocks of many trade of karakami paper makers were burned at the time of Conspiracy of Hamaguri-gomon Gate in 1864.
- しかし、昭和修理の時に火災で初層内部を焼損し、二枚を張り合わせて一枚の扉に復元されている。
- However, the inside of first layer was destroyed by fire at the time of renovation during the Showa period, and the door was restored as one door composed of two wooden panels.
- 特に営業職に就くサラリーマンの場合、衣服にお好み焼きの匂いが付くのも敬遠される要因である。
- One of the reasons is that especially office workers in sales want to avoid their clothes from becoming smelly from okonomiyaki.
- 他に北陸地方、東北地方、九州地方など地域によっては焼きミカンといって焼いて食べる所もある。
- Depending on the region such as Hokuriku, Tohoku or Kyushu, mikan is eaten after roasting it, calling it 'roasted mikan.'
- 休み山(焼山・やけやま)・・・度重なる大火や各山鉾町の事情によって現在は巡行していない山鉾
- Yasumi yama (Yake yama) (nonparticipating floats): floats currently absent from the parade due to repetative large fires occurring and under the circumstances of Yamahokocho.
- また、器は、青磁白磁はもちろん有田焼、尾形乾山、清水六兵衛などの美術品クラスのものを使う。
- It uses dishes which are classified as art objects, which includes not only celadon and white porcelains but also Arita ware, Ogata-Kenzan, and Shimizu-Rokubei.
- 市販のお好み焼き粉ならダシや山芋も入っており、特にこだわりがなければそのままで十分である。
- The okonomiyaki powder on shelves includes the soup stock or yamaimo and if there is not a special preference it is good enough as it is.
- 海苔の上に酢飯を乗せ、その上にキュウリ、卵焼きなどの具を乗せて巻き簾)を使用し巻いたもの。
- This refers to sushi made by spreading vinegared rice over the dried seaweed, placing fillings such as cucumber, omelet, etc. on it, and rolling it with makisu ('sushi mat,' bamboo mat used in food preparation).
- 例えばお好み焼きなど、長時間にわたり一定温度を持続する必要のある物は厚手のものを使用する。
- For example, thicker plates are preferred for cooking for which constant temperature is needed such as okonomiyaki (savory pancake with various ingredients).
- 天目茶碗(てんもくぢゃわん)とは、天目釉と呼ばれる釉薬をかけて焼かれた陶器製の茶碗のこと。
- Tenmokujawan means a pottery tea bowl that is fired by using glaze called Tenmoku glaze.
- 主に粳米(うるちまい)をつぶしたり搗(つ)いたりして延ばしたものを焼いてつくる米菓である。
- It is a rice snack made from uruchimai (ordinary cooking rice) - by crushing or pounding cooked uruchimai, forming it flat into individual pieces and then grilling them.
- 関西などでは、縁日の屋台、お好み焼き店やうどん・蕎麦店、茶店、喫茶店で供されることが多い。
- In Kansai, it is often served at food wagons at festival, okonomiyaki (savory pancake) shops, udon/soba restaurants, tea stalls and tea houses.
- 1990年代に世界貿易機関の勧告により、ウィスキーの酒税が下がる一方で焼酎の酒税は上昇した。
- In the wake of a WTO recommendation issued in the 1990s, the tax rate for whisky was lowered while the rate for shochu was raised.
- 酒税法では「アルコール含有物を蒸留した酒類」のうち、以下の条件を満たす酒類を焼酎としている。
- According to the Liquor Tax Law, among liquors produced by the distillation of alcohol containing substances, shochu must also have the following conditions:
- 単式蒸留焼酎の世界では未納税移出、いわゆる「桶買い」「桶売り」という制度がよく使われている。
- In the single distilled shochu industry, there is an often used system, the so-called 'buying in barrels' 'selling in barrels.'
- 煮物碗が客一人ひとりに配られるのに対し、焼物は大きめの鉢に盛った料理(焼魚など)を取り回す。
- Whereas boiled food bowls are served for each guest, yakimono (such as grilled fish) is put on a large bowl and shared.
- 生麩は小豆餡を包んで麩饅頭、焼き麩は生地に着色して砂糖を練りこみ、麩菓子などの駄菓子とする。
- They fill nama-fu with red bean jam to make fu-manju pastries while they add food colorings and sugar to the dough of yaki-fu to make confectioneries such as fugashi.
- このとき伝来の道具などは大徳寺に持ち出すことができたが、数々の茶室はすべて焼失してしまった。
- Then, traditional equipment and instruments could be carried out of the fire to Daitoku-ji temple, but various tea-ceremony houses were completely burned to the ground.
- 焼損前の写真を見ると、比較的保存状態はよいが、薬師如来像の顔面や肉身が変色して黒ずんでいた。
- Examined the photograph before the fire damage, it was preserved in relatively good condition, however, the color of the face and body of Yakushi Nyorai zo (image of Yakushi Nyorai) had darkened.
- キャベツなどの具と生地を混ぜずに焼くことが特徴であり、一銭洋食の流れを汲んでいるためという。
- Characteristically they grill the ingredients such as cabbage without mixing it with the dough, which is because they are following the tradition of issen yoshoku.
- 仕事や観光で出向いた広島県で広島風お好み焼きを初めて食べて衝撃を受ける四国民もまだまだ多い。
- When people in Shikoku go to Hiroshima Prefecture on business or on a sightseeing trip and eat Hiroshimafu-okonomiyaki for the first time, many of them are still shocked at it.
- 焼酎には白麹・黒麹(黒麹菌)・黄麹、泡盛には黒麹、紹興酒には赤麹が用いられるのが通常である。
- Typically, white koji, kuro koji (kuro-koji bacterium) and yellow koji is used for shochu (distilled spirit), kuro koji for awamori (distilled spirit originated in Okinawa), and aka koji (ang-khak) for Shaoxing rice wine.
- 出麹(でこうじ) 50時間ほど経過したころになると、栗を焼いたような香ばしい匂いがしてくる。
- 'Dekoji' (literally, 'taking out koji') - After around fifty hours have elapsed, a fragrant flavor like that of roasted chestnuts comes out.
- 窯 - ガラスや焼物などを作るのに使う、中に入れた物を高温によって溶解・化学変化させる設備。
- 窯 kama – an equipment which melts materials and produces a chemical change by heat to make glass and pottery.
- 具には薄焼き卵・干シイタケの煮つけ・かんぴょう・酢レンコン・海老・焼穴子等がよく用いられる。
- As ingredients, paper-thin omelet, boiled dried Shiitake Mushroom, gourd strip, vinegared lotus root, shrimp, broiled conger eel are used frequently.
- 焼きうどんを供する店で、味付けにカレーパウダーを使ったドライカレーうどんを供する場合もある。
- Shops with Yaki-Udon on the menu sometimes cook 'Dry Curry Udon' by adding curry powder as a seasoning to stir-fried noodles.
- 200年以上前に途絶えた「古市焼」の再現が地元住民の手による60個の風鈴によっても行われる。
- There is a recreation of 'Furuichi yaki (Furuichi ware),' which was lost over 200 years ago, with 60 wind chimes handmade by the local residents.
- が、特徴的なもので昆虫食や焼きおにぎりのようなものなど、イサーン料理を起源とするものもある。
- A distinct characteristic of Thailand's street stalls are shops selling insect dishes and Isaan cuisine, such as Yakionigiri (a grilled rice ball).
- 江戸中期から後期にかけて、蕎麦つゆや蒲焼のタレに用いる調味料として徐々に使われはじめていった。
- From the mid and late Edo period, mirin gradually became used as a seasoning in soba noodle sauce and kabayaki sauce.
- 税法上では「連続式蒸留焼酎」表記の代わりに「ホワイトリカー(1)」と表記することも認められる。
- It is also allowed to declare it as 'white liqueur (1)' instead of 'continuous distilled shochu' according to the tax law.
- 関西ではこの日にタコを、讃岐国ではうどんを、福井県では大野市などで焼きサバを食べる習慣がある。
- In Kansai octopus is eaten on this day while in Sanuki they eat udon, and in Ono City, Fukui Prefecture they have a custom of eating grilled mackerel on this day.
- 鍋や壺などの調理器具を用意しなくても加熱が可能なあぶり焼きという方法は、古代から行われていた。
- Grilling, which does not require cooking utensils such as a pan or pot for heating, had been done since ancient times.
- 平家によって焼かれた、東大寺の再建は、僧重源がもたらした大陸の様式・技術を導入して建築された。
- The Todai-ji Temple destroyed in a fire by the Taira family, was reconstructed in the style and technique of China introduced by a priest, Chogen.
- 家庭でお好み焼きを作ると、店で出てくるものとまったく違うものが出来上がってしまう事がままある。
- When cooking okonomiyaki in the household, they sometimes make one that is very different from what is served in shops.
- 従来、古くからある関西風お好み焼き店の多くはマヨネーズをかけたり、つけたりすることはなかった。
- Traditionally in previous times, in many Kansaifu-okonomiyaki shops, mayonnaise was not used.
- 焼失した東大寺再建のための勧進を行っていると弁慶が言うと、富樫は勧進帳を読んでみるよう命じる。
- When Benkei tells Togashi that they are on the road soliciting contributions to reconstruct the burned-down Todai-ji Temple, Togashi orders him to read out the kanjincho, the statement for donation.
- 蕎麦粉と小麦粉を51の割合で混ぜて卵1個と砂糖・塩少々を加えて練り上げて卵焼き風に焼いたもの。
- Soba boro is made by frying a mixture consisting of five parts buckwheat flour and one part wheat flour, one egg, sugar and salt in a similar manner for making omelets.
- 客の目の前の囲炉裏端において、炭火で魚介類や野菜を焼き、長いしゃもじ(掘返べら)で料理を運ぶ。
- Seafood and vegetables are grilled over charcoal fire by the side of irori fireplace (open hearth) in front of customers, and then dishes are placed on long shamoji (long spoon or spatula) and carried to the customers.
- 肉や揚物(牛カルビ、チャーシュ、ハンバーグ、ベーコン、チキン照焼、えび天、いか天、ししゃも天)
- Meat dishes and fried foods (short rib, char siu, hamburger, bacon, chicken teriyaki, shrimp tenpura, squid tenpura, shishamo smelt tenpura)
- 天目を焼くために用いられる釉薬(鉄質黒釉)は、釉薬の中に含まれている鉄分によって黒く発色する。
- Glaze (black glaze containing iron) used to fire Tenmoku makes products black due to the action of iron contained in it.
- 他にも、華北の「河南天目」・朝鮮の「高麗天目」・日本の「菊花天目」(瀬戸焼)などが著名である。
- Other than the above, 'Kanan Tenmoku' of North China, 'Korai Tenmoku' of Korea and 'Kikuka Tenmoku' (Seto-yaki [Seto ware]) of Japan are well-known.
- 登り窯を使って焼かれた陶器独特の有機的かつ微妙な仕上がり具合は「景色」と表現されることもある。
- The organic and delicate finish, characteristic of pottery baked in a climbing kiln, is referred to as 'Keshiki' (lit. scenery).
- さらに各焼成室には薪を投入するための「小口」と呼ばれる小さな穴が設けられているのが普通である。
- A small hole called a 'Koguchi' is made in each baking chamber for adding more firewood.
- 日本六古窯のひとつであり、中世より窖窯によって壺、甕、擂鉢、硯などの焼き物づくりが始められた。
- One of the 'Six Old Kilns of Japan,' where pottery including jars, pots and mortars (suribachi) have been produced using Anagama since around the end of the Middle Ages.
- しかし賠償金は全く取れなかったため、日本国内では国民の怒りが爆発し、日比谷焼打事件が起こった。
- Due to the fact, however, that no monetary indemnity was received, the anger of Japanese people exploded causing the Hibiya riots.
- 二つ目は、現在梅酒などを造る時の要領で、氷砂糖と一緒に寝かせた菊の花びらを焼酎に漬け込むもの。
- The other one is similar to the current recipe of plum liqueur, and dried chrysanthemum petals are soaked in shochu (Japanese distilled liquor) with sugar crystals to make kikuzake according to this recipe.
- 日本国内では文献記録で確認できる限り、少なくとも16世紀頃から焼酎が造られていたと見られている。
- In Japan, it seems that shochu has been produced since the sixteenth century at least, as long as confirmed literature records.
- アサリのむき身か、焼きハゼ、または焼乾、煮乾の雑魚をみじんに刻んだのを加えるといっそう美味しい。
- It would be more tasty if split clam, or shredded roasted goby, roasted or boiled small fishes are added.
- 元亀2年(1571年)、織田信長の比叡山焼き討ち (1571年)により、日吉大社も灰燼に帰した。
- In 1571, Hiyoshitaisha Shrine was burned down in the Siege of Mt. Hiei headed by Nobunaga ODA.
- 焼損前の写真を見ても、西日が当たる位置にあったためか、全体に剥落が激しく、図様がはっきりしない。
- Seen from the photograph before the fire damage, the design is unclear due to the severe falling of the mural in whole, possibly by exposure to the afternoon sun.
- これにはある程度の熟練も必要であるが、中華料理で焼き飯をひっくり返す要領と同じようにすると良い。
- This needs practice to some degree, but can be done like you turn over fried rice when cooking Chinese food.
- また、鰹節を作るときに残る部分を皮付きのままクシに刺して焼いたもの、とするカツオ節派生説もある。
- There is also a theory on how katsuobushi (dried bonito) was derived, that states that while katsuobushi was being made, the rest of the fish got stuck onto the skewers and became roasted with the skin on.
- また、焼きそばも「そば」という名であるが、蕎麦粉を使わず、小麦粉をアルカリ水溶液で練り作られる。
- Made by kneading together wheat flour and alkaline water solution containing no buckwheat flour, yakisoba (fried noodles) is also referred to as a type of 'soba.'
- 炉端焼きには仙台発祥と釧路発祥の2つの俗説があるものの、以上の経緯は両店で共通認識となっている。
- While there are two common sayings as to the origin of robatayaki, one being Sendai and the other being Kushiro, the above-described stories are commonly recognized by both restaurants.
- 焼き締め陶で丈夫であることから江戸時代前半(17世紀)にはまたたくまに関東までのシェアを誇った。
- Since it was produced using the yakishime (pottery that is fired without any applied glaze) method and was tough, it dominated the markets over to the Kanto region in the early Edo period (the seventeenth centuries).
- ウナギの蒲焼を細かく刻み、小ぶりなおひつに入れた飯に乗せて出され、3つの異なる食し方で供される。
- Eel kabayaki is chopped into small pieces and placed on top of rice, which is served in a small ohitsu (container for cooked rice), and is eaten in 3 different ways.
- 日本六古窯のひとつであり、中世末期頃より窖窯によって壺、甕、擂鉢などの焼き物づくりが始められた。
- One of the 'Six Old Kilns of Japan,' where pottery including jars, pots and mortars (suribachi) have been produced using Anagama since around the end of the Middle Ages.
- これは香りを楽しむものと蚊取り線香(→蚊遣器)のような実利的な燃焼時間延長のためのものが見られる。
- Coil-shaped Senko is divided into those developed for the purpose of enjoying aroma and those developed for meeting practical need for extending burning time, such as mosquito repellent Senko (=>Kayariki [mosquito repellent Senko holder]).
- 香りや味わいは日本酒に近くフルーティで、減圧蒸留の普及もあって初心者にも受け入れやすい焼酎である。
- It has a fruity aroma and flavor like rice wine and is acceptable also for beginners due to the widespread use of vacuum distillation.
- 同文献には「鶴肉の吸い物」の記述もあるので、ツルの肉を焼き鳥にして殿様が食べていたのかもしれない。
- This yakitori might have been crane meat and eaten by tono-sama (a person with higher rank), since the literature includes a description of 'Tsuruniku no suimono' (clear soup of crane meat).
- 刀身は前述の通り水の中で反りを生じ、十分な冷却の後に引き上げられ、荒砥石で研がれ焼刃が確認される。
- As mentioned above, the blade warps in the water, and it is pulled out after it is fully cooled, and is then ground with a rough polishing stone, and the Yakiba (焼刃, cutting edge) is checked.
- 多くなった具に対応するためにそばを焼そば状にソースで味付け、さらに表面にも塗っていた時期もあった。
- As ingredients increased, soba was flavored with yakisoba sauce and furthermore, sometimes, the surface was also coated with the sauce.
- キャベツに火が通り、蒸されるまで押さえつけないで、8分程度じっくり蒸し焼きにするのが重要ポイント。
- It is an important point to smother it for about eight minutes until the cabbage is cooked and steamed without bearing down on it.
- お好み焼き粉の袋に書いてある水の量はあくまで参考程度にして、好みの食感に合う割合を把握すると良い。
- The amount of water written at the back of a bag of okonomiyaki powder is just a reference and you had better grasp the ratio of water to dough produces the most favorite texture.
- お好み焼き屋など一般的には洗浄するに留めるが、ステーキハウスなどでは日に一度、研磨剤で研磨を行う。
- In general case such as at okonomiyaki shops, plates are only washed, but at stake houses, plates are polished with abrasive once a day.
- また上記のような歴史から鉄板焼きの多くは外食、キャンプ料理、お祭りの際の食事と位置づけられている。
- And also from the history above, teppanyaki is positioned mainly as dining out, food of camping, or food of festival.
- 酒類を提供している蕎麦屋の一部では、焼酎(甲類)を蕎麦湯で割った「蕎麦湯割り」なるメニューがある。
- Some soba restaurants that have alcoholic beverages on the menu offer 'Sobayu wari' a drink made of shochu (distilled spirit) (korui - processed by continuous distillation to achieve high purity alcohol) and sobayu.
- 江戸時代、1642年の『料理物語』にはイセエビを茹でる、あるいは焼くといった料理法が記されていた。
- In 'Ryori Monogatari' (tale of food) in 1642 during the Edo period, there are some recipes on how to cook Ise ebi such as boiling and grilling.
- 日本で食物を焼いて調理する場合、昭和初期まで木炭を燃料として七輪などで加熱する方法が一般的だった。
- In Japan, when food were grilled, it had been general to heat with burning charcoal in a brazier such as shichirin (earthen charcoal brazier for cooking) until the beginning of the Showa period.
- 1863年(文久3年)に地元旧家の小松清治が、寺内焼の陶工を招き窯を作らせたのが始まりといわれる。
- The birth of Naraoka ware dates back to 1863, when Seiji KOMATSU, a member of an old local family, invited a potter of the Terauchi ware style to construct a kiln.
- 福井県坂井市では形状は平たくなり焼き印を入れてあり、岐阜県大垣市のものは茶饅頭のようなものである。
- It has a flat shape with a brand on it in Sakai City, Fukui Prefecture, while it looks like a cha-manju in Ogaki City, Gifu Prefecture.
- 安価な魚(鯵・サバ・秋刀魚等)を用いた焼き魚は、家庭におけるもっとも一般的かつ伝統的な料理である。
- Yakizakana using inexpensive fish like aji, saba (mackerel) and sanma (saury) are the most common and traditional dishes served at home.
- 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.
- その場合、既に焼き上げたものの他、焼いていないもの、真空パックにしたもの、冷凍食品のものなどもある。
- In this case, yakitori may be ungrilled, vacuum-packed, or frozen, if it is not already grilled.
- 天正9年(1581年)~同14年(1586年)頃に長次郎によって黒楽茶碗が焼かれたのが始まりである。
- The beginning of Black Raku was when Chojiro made a Black Raku tea bowl around 1581 to 1586.
- また、壁画が焼損した1月26日は文化財防火デーと定められ、日本各地の社寺等で消火訓練が行われている。
- Additionally, January 26, when the murals were damaged by fire, became Bunkazai Boka Day (Cultural Property Fire Prevention Day), and temples and shrines were to participate in fire-fighting exercises throughout Japan.
- - 前世にバラモンであった時、1つの仏塔が焼き払われるのを防ぎ、その福徳により後身に大身相を願った。
- - When it was Brahman in the previous life, it prevented a Buddhist pagoda from burning down and wished a later self to be 大身相 due to its fortune and luck.
- 和風スパゲッティのトッピング、お好み焼きの具、カレーライス、ラーメンにかけるなどとしても用いられる。
- Natto is also used as a topping for Japanese-style spaghetti, an ingredient for okonomiyaki (savory pancake with various ingredients), or a topping for curry and rice or ramen (Chinese soup noodles).
- 近年、関東でも関西風お好み焼き店が増えており、その客も関西出身に限らず関東や日本各地の出身者も多い。
- Nowadays, also in the Kanto region, Kansaifu-okonomiyaki shops have increased and the customers are not limited to people who come from Kansai and many are from Kanto or various other regions in Japan.
- 椎茸やニンジンの入った酢飯を、茶巾状に薄焼き卵で包んでカンピョウで結び、小エビをトッピングした寿司。
- This refers to sushi made through processes of wrapping vinegared rice mixed with Shiitake Mushroom and carrots with paper-thin omelet in the form of pouch, tying its mouth with a gourd strip, and being topped with a small shrimp.
- 釧路の弟子は仙台と同様に「炉ばた」との店名で店を出し、釧路港で揚がる魚介類も焼いて出すようになった。
- The apprentice in Kushiro City opened his restaurant named 'Robata,' same as the restaurant in Sendai City, and started to serve also grilled seafood, which were caught at Kushiro Port.
- 牧野がひきつづき所長、31歳の山根幹人を所長代理にしてリスタートするも、同年3月には失火により焼失。
- Makino remained as the head of studio while Mikito YAMANE, who was then 31 years old, was appointed to the deputy head, but the studio was burnt down by an accidental fire in March of the same year.
- 織部焼(おりべやき)は、桃山時代の天正年間(1573年-1592年)頃から、主に美濃国で産する陶器。
- Oribe ware is pottery made mainly in Mino Province from the Tensho era (1573-1592) of the Momoyama period.
- さらに、焼かずに揚げたり、別の材料を用いたり等の、類似の外観や食感を持つものも煎餅と呼ぶ場合がある。
- In addition, some foods which have a similar appearance or texture, for instance, deep-fried instead of baked or made from different materials, are also called senbei.
- 酒饅頭(餡入りと餡無しがある)を竹串に刺し、甘い味噌だれを塗りながら田楽(料理)のように焼いたもの。
- It is bamboo-skewered sake-manju (with or without bean paste) which is roasted by basting it with sweet miso paste like dengaku dish (simmered miso paste on food).
- 全国的にみられるタイル絵は、伝統の九谷焼で戦前より石川県金沢の「鈴栄堂」という窯元が全国に広めたもの。
- The tile art that is seen nationwide was traditional Kutani-yaki (Kutani ware) and was popularized by a pottery named 'Rineido' in Kanazawa, Ishikawa Prefecture, from the prewar era.
- 別の説では、日本に古くから存在した練酒、白酒などの甘い酒に腐敗防止策として焼酎が加えられたというもの。
- Another theory states that mirin developed from sweet alcoholic beverages that have long existed in Japan such as nerizake and white sake when shochu was added to prevent decay.
- 鹿児島で生産される「薩摩焼酎」は、世界貿易機関のTRIPS協定に基づく産地表示の保護指定を受けている。
- 'Satsuma shochu' produced in Kagoshima, has been designated as a protected production area based upon an Agreement on Trade-Related Aspects of Intellectual Property Rights of the World Trade Organization
- このスタイルのたこ焼きは、阪神百貨店地下スナックパークなどで供されていたが、現在はなくなってしまった。
- Formerly this type of takoyaki was served in Snack Park on the basement of Hanshin department store, but it isn't there any longer.
- 近年は金属製のものもあるが瓶は米や水溜め用の素焼きの陶器のものが水滴を作るのに最も適しているとされる。
- While in recent years, there have been also metal jars, it is assumed that the most suitable jars are unglazed earthenware for storing rice grain or water.
- 室町時代、朝日焼が興る前には、経歴も全く不詳な宇治焼という焼き物が焼かれ、今も名器だけが残されている。
- During the Muromachi period, before Asahi yaki was born, the Uji region had produced another type of earthenware called Uji yaki which had no clear historical background, but some famous wares remain.
- 仏像の廃棄や伽藍の焼却のみならず、尼僧らの衣服をはぎ取り、海石榴市で鞭打ちするなどの暴挙に出たという。
- It is said that they not only abandoned Buddha statues and burnt down temples but also violently took clothes of nuns and beat them with rods at Tsubakichi (or Tsubaichi) market place.
- 1回目は治承4年(1180年)の平重衡の兵火(南都焼討)によるもので、この時には興福寺が全焼となった。
- The first destruction occurred in 1180; the war by TAIRA no Shigehira (Nanto Yakiuchi [the Incident of the Taira clan's army setting fire to the temples in Nanto, Nara]) burnt down the entire Kofuku-ji Temple.
- ミンチ肉は細かいため熱を通すとよくダシが出てうま味が増し、脂も多く出て麺がカリッと焼き上がるのが特徴。
- If minced meats are cooked well, the soup stock exudes, the taste increases, the fat also exudes a lot and characteristically the noodles are fried crisply.
- その後、麩の焼きを起源として江戸末期から明治にかけ、味噌の代わりに餡を巻いて作る「助惣焼」が生まれる。
- Later, originating from funoyaki from the late Edo period to the Meiji period, the 'sukesoyaki' (crepe-like pancake) was born, which was made by wrapping bean jam instead of miso.
- 関西では、餅米を利用したかきもち(薄焼き)やあられ(粒状のもの)等の仲間として、おかきなど総称される。
- In the Kansai region, this type of senbei is often called by such a collective name as 'okaki', grouping it with kakimochi (thin cracker type) and arare (small cube type) both of which are made using glutinous rice.
- 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.
- 黄身、白身を共に混ぜ(黄身は割りほぐして白身とよく混ぜ合わせる)、油を塗ったフライパンなどを使って焼く。
- Beat eggs lightly (break the yolks with chopsticks or a fork to ensure that whites and yolks mix), and pour a small portion of the mixture into a greased skillet or other type of pan to cook.
- 特に都市のスーパーマーケットでは、たこ焼きをつくる店が入り口付近に店を構え、買い物ついでに集客している。
- Especially in supermarkets in big cities, takoyaki restaurants, located near the entrance, attract shoppers who visit the supermarket.
- 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.
- 鳥はコンプレッサによってバラバラになり、燃焼室によって黒焦げになるためこのような俗称が付いたと思われる。
- This slang seemed to be created as the birds are ripped apart by the compressor and scorched black in the combustion chamber.
- 同じ「焼き鳥」という呼称であっても、地域によっては味付けや付け合せ、使用する肉の部位、種類などが異なる。
- Even when the same name 'yakitori' is used, seasonings, relishes, and parts or types of meat used vary depending on the area.
- それに並行して朝日焼も隆盛を極め、宇治茶の志向に合わせて、高級な茶器を中心に焼かれるようになっていった。
- In parallel with this, Asahi yaki reached a new height of prosperity by producing high class utensils for tea ceremony according with the trend of Uji cha.
- 蛤御門の変で版木の焼失を免れて、明治以後に残った唐紙屋は、 唐紙屋長右衛門を含めてわずかに5軒であった。
- Only five karakami paper makers including Choemon KARAKAMIYA remained during the Meiji period and later, and their printing blocks escaped the fires.
- このうち、外陣の壁画12面は1949年の金堂の火災で焼損し、小壁の羅漢図は跡形もなく粉砕されてしまった。
- Among the mural paintings, the fire of the Kondo in 1949 burnt 12 murals of the gejin and completely destroyed the Rakan zu (painting of Arhat) on the kokabe without any remain.
- 元亀2年(1571年)、織田信長により比叡山が焼き打ちに合うと、武田信玄の招聘を受けて甲斐国に移住する。
- When Mt. Hiei was attacked and burned by Nobunaga ODA in 1571, he was invited to move to Kai Province by Shingen TAKEDA.
- お好み焼が始まった当時は割り箸だったが、割り箸は高価でヘラで食べるようにしたところ喜ばれたとされている。
- In the earliest days of okonomiykaki, wooden chopsticks were used, but they were expensive and were replaced with the spatulas and the customers were delighted with them.
- 主食の米が不足した戦争時代に子供のおやつだった一銭洋食を元に野菜などを増やしたものがお好み焼きの始まり。
- When rice as a staple food was lacking during war times, okonomiyaki was born from a children's snack issen yoshoku, to which vegetables and so on were added.
- 紅生姜についても、賛否両論があるが、広島県外の店舗では広島風お好み焼きにも紅生姜が載ってくる場合が多い。
- As for beni-shoga there are arguments for and against it, but in the shops except for those in Hiroshima Prefecture, Hiroshimafu-okonomiyaki often has beni-shoga included.
- このような注文にも応じる「お好み焼き屋」は、鉄板一枚を中心とした近隣のコミュニケーションの場でもあった。
- An okonomiyaki shop that could accept such orders was a place for communication among the neighbors centering around one iron plate.
- サザエの壺焼きは、広く分布する料理であるため、作り方は、地域や時代によって多くのヴァリエーションがある。
- As sazae no tsuboyaki is seen all over the country, the recipe varies according to the region and the period.
- 味付けから使用する肉の種類や挽き具合、あるいは混ぜ込む材料や焼き加減などに工夫を凝らすことが可能である。
- Many ideas can be introduced, like seasoning used, what kind of meat to use, how meat is to be ground, what kinds of chopped vegetables to be mixed in, or how well done hamburger patties should be.
- 焼いた餅または煮た餅に大豆を臼で引いて粉状にしたきな粉に砂糖を若干加えたものをまぶして(混ぜて)食べる。
- Mochi which roasted or boiled in soup: with kinako which is produced by grinding roasted soybeans in a mortar into powder; together with some sugar, both sprinkled on (mixed in) the mochi.
- その後、関西のすき焼き店が関東に進出してきた時に、溶き卵を付けて食べる習慣も持ち込まれ、一般化したと言う。
- Later, when sukiyaki restaurants in the Kansai region expanded their business into the Kanto region, they brought with them the custom of eating sukiyaki with beaten eggs and it later became generally accepted in the Kanto region.
- この他、昭和時代から子供が多く集まる駄菓子店などでも焼かれている事があるが、そのような店は減少傾向にある。
- In addition, some mom-and-pop candy stores, which have been popular with children since the Showa period, still serve takoyaki but the number of such stores is decreasing.
- シーラカンス研究で有名な福島県の水族館「アクアマリンふくしま」ではシーラカンス型のたい焼きを販売している。
- Aqua-Marine Fukushima,' an aquarium in Fukushima Prefecture that is famous for the studies of coelacanth, sells coelacanth-shaped taiyaki.
- 古いタイプの丸形のたこ焼き器は、火力に練炭火鉢を使用するため、大きさもこの大きさに合わせた物となっている。
- Round-shaped Takoyaki-ki of the old type is large enough to accommodate a charcoal stove because it is heated by the stove.
- 愛媛県今治市は人口当たりの焼き鳥店の数が全国2位であるという調査がある(市町村合併前の旧今治市のデータ)。
- A survey found that the number of yakitori-ya restaurants per capita in Imabari City, Ehime Prefecture, is the second highest in Japan (the data of pre-merger Imabari City).
- 焼き鳥屋以外では、スーパーマーケットなどの惣菜売場や肉屋で売られ、自宅で食べられるようにしている事も多い。
- Other than at yakitori-ya restaurants, yakitori is often sold at the delicatessen section of supermarkets or at butchers, so that it can be eaten at home.
- しかし、大阪市の茜丸本舗株式会社大納言の五色どらやきをはじめ、関西でもどら焼きと呼んでいる地元商品もある。
- However, starting with Goshiki Dorayaki (the bean paste is made of five different kind beans) sold at Akanemaru Honpo Dainagon Ltd. in Osaka, there are also many local products sold under the name Dorayaki in the Kansai Region.
- 北九州市では、焼きうどんなどにくぼみを作り、中に卵を落として、ひっくり返して焼いたものを天窓と称している。
- In Kita Kyushu City there is a dish called Tenmado (skylight window), in which noodles such as yaki udon with an egg dropped into a dent are overturned and broiled.
- うどんはもちもちした食感に加えて水分も多いため、下手な人間が焼くとべシャッとした仕上がりになりがちである。
- Udon has a sticky texture and higher water content and so, if those who are not good at cooking grill it, the finished one tends to be watery.
- 創業時の木造店舗は1967年に増築されて用いられていたが、1999年4月9日に開店準備中の失火で半焼した。
- The wooden shop building that had existed since its foundation was extended in 1967 and used, but was partly destroyed by fire during preparation for its opening on April 9, 1999.
- 「麺を使う」という共通点からしばしば広島風お好み焼きと混同されるが、作り方も食感も全く異なる食べ物である。
- It is often confused with Hiroshimafu-okonomiyaki (Hiroshima-style savory pancake with various ingredients) in the common point 'to use noodles,' but the way of cooking and the texture are totally different between them.
- 小麦粉に寒梅粉(もち米の加工品)を加えて、鉄板で焼いた皮(煎餅の一種)で餡を挟み、塩漬けした桜の葉で包む。
- This mochi is produced by adding kanbai powder (a processed-glutinous-rice product) to wheat flour, baking it to make a skin, sandwiching sweet bean paste inside the skin, and wrapping them in a salted cherry-tree leaf.
- 瀬戸焼では、15世紀前半から中葉ころ(古瀬戸様式後期様式)の窯で擂り目6本1単位のすり鉢が生産され始める。
- In the Seto-yaki (Seto ware), Suribachi with six ridged patterns in a single unit began to be produced in a kiln from the early to the middle of the fifteenth century (the kiln in the latter style of old Seto style).
- スタイル・用途・焼成法・色・等級・産地など様々な分類法があり、分類すると1000を越えるほどの種類がある。
- There are various categorization methods such as by style, purpose, burning method, color, grade and production region, therefore, when classified, there are more than 1000 kinds of Kawara.
- 15世宗意の時、元治元年(1864年)の禁門の変の兵火により家屋を焼失、尾張家の庇護により名古屋に移った。
- During the time of the fifteenth master, Soi, the residence of the Shino family burned to the ground as a result of a fire caused by Kinmon Incident in 1864, and they moved to Nagoya under the wing of the Owari family.
- 沖縄県では大衆食堂のメニューにしばしば掲げられるが、これは鉄鍋で煮込みながら食べる本土のすき焼きとは異なる。
- In Okinawa Prefecture, sukiyaki is often listed on the menu at inexpensive eating locations, but their sukiyaki is different from the mainland's sukiyaki that is served in a cast-iron pot.
- 関西のものは文字通り牛肉を焼く料理で、肉が焼けたところに砂糖を乗せるかまぶし、醤油を直接加えて味付けをする。
- However, in the Kansai region, sukiyaki refers to a dish in which beef is grilled first, as the phrase sukiyaki implies ('yaki' meaning to broil or grill,) which is then flavored by covering it with sugar and soy sauce.
- 本項では主に「焼肉店」と称される店舗において展開され、肉を焼網などに乗せあぶって食べる料理について解説する。
- This article describes yakiniku as meat cooked on a grill and eaten at 'yakiniku restaurants' in Japan.
- 具は、蛤(はまぐり)などの貝(ばい)殻を焼いて粉末にした白色顔料の胡粉に膠や腐糊 と顔料を混ぜたものである。
- An ingredient is made with whitewash, a white powdered pigment from a burned shell such as a clam, mixed with kusare-nori glue (an adhesive made from wheat flour) and pigments.
- 福山市など岡山県境に近い広島県東部(備後国)では、兵庫県など近畿圏が近いことから関西風のお好み焼き店が多い。
- In the east areas of Hiroshima Prefecture (Bingo Province) which is near the prefecture's border with Okayama Prefecture such as Fukuyama City and so on, there are many Kansaifu-okonomiyaki shops because of the vicinity to the Kinki region such as Hyogo Prefecture.
- 具材は、モヤシ、メンマ(シナチク)、叉焼(焼豚)、ネギが基本形とされ、俗に「もやしなちゃー」と呼ばれている。
- The basic ingredients are bean sprout, sungan (Chinese bamboo), roasted pork fillet, and green onion, which is commonly called 'Moyashinacha.'
- 標準的な具は、玉子焼き・高野豆腐・かんぴょう・椎茸・きくらげ・でんぶ・おぼろ・焼穴子・キュウリ・三つ葉など。
- Fillings normally used are omelet, koyadofu (freeze-dried bean curd), gourd strip, Shiitake Mushroom, Judar's ear, denbu (mashed and seasoned fish, flesh of whitefish and shrimp that has been boiled, shredded, parched, seasoned and colored red), oboro, broiled conger eel, cucumber, Japanese honewort, and so on.
- 今日では電気式のホットプレートが普及し家庭内でも手軽に鉄板焼きを楽しむことが出来るが飲食店の火力に及ばない。
- Present day, teppanyaki has become enjoyable at home as electric hot plates became popular, but the heating power of electric plates is not comparable with that of restaurants.
- ナスを直火やグリルなどで焼き、すりおろしたショウガやワサビなどを添えて、醤油やポン酢などで味付けをする料理。
- It is a recipe in which eggplant is grilled over an open flame or on a grill, seasoned with a dash of soy sauce or ponzu soy sauce (soy source containing citrus juice) and garnished with some grated ginger or wasabi (Japanese horseradish).
- つまり、中国の「煎餅(ジエンピン jiānbǐng)」は小麦粉などの粉を水で練って、鉄板で焼いたものである。
- Therefore, '煎餅' (jianbing) in China is a food made by baking the batter of flour (such as of wheat) and water on a hot iron plate.
- この説を脚色されたものとするものもいるが、牛肉を醤油と砂糖で煮るのはすき焼きや牛肉の大和煮と同様の手法である。
- Some say this is a dramatized story, but stewing beef with soy sauce and sugar is the same method used to cook sukiyaki (thin slices of beef, cooked with various vegetables in a table-top cast-iron pan) and yamatoni (beef cooked in soy sauce).
- 石田三成は、「熱湯に焼き味噌をかき立てて飲めば、終日米がなくとも飢えたることなし」と語ったとの言い伝えがある。
- There is a legend about Mitsunari ISHIDA who said 'if we drink baked miso with hot water poured over it, we will never be starved even without having any rice all the day.'
- 貯蔵した酒粕を蒸留し早苗饗(さなぶり)という田植え後のお祭りで飲んだことから、別名「早苗響焼酎」とも呼ばれる。
- Because people distilled stored rice wine lees and drank it in a festival called Sanaburi held after having finished planting rice, it is also called 'Sanaburi Shochu.'
- 2003年に遊戯施設のロッテワールド内で販売が始まり、「たこ焼きのうた」と共に人気を博し、韓国語カバーが出た。
- Takoyaki began to be sold in Lotte World, an amusement park, in 2003 and gained popularity along with 'The Song of Takoyaki,' which was translated into Korean.
- この焼き鳥の肉の種類、調理法、調味料等は文献には記載されていないため、現在のような形態とは異なる可能性が高い。
- This yakitori, whose type of meat, cooking method, seasonings used, and so on are not described in the literature, is highly likely different from the current form.
- 後に二代目陶作の頃、小堀遠江守政一(小堀遠州)が朝日焼を庇護、そして指導したため、名を一躍高めることとなった。
- Subsequently, the second generation Tosaku has boosted the reputation of Asahi yaki under the protection and guidance of Totoumi no kami (the Governor of Totoumi Province), Masaichi KOBORI (also known as Enshu KOBORI).
- 但しどの程度水で溶くかは重要で、固いともっさりとした食感になり、柔らかいと焼く時に生地が外に流れ出してしまう。
- However, the amount of water with which the dough is mixed is important and if the dough is hard the texture becomes heavy and if soft the dough flows out when grilling.
- スポンジケーキ状に焼くにはオーブン(天火)の存在が不可欠である事から、南蛮菓子の技法が応用されたと考えられる。
- It is believed that cooking techniques for European sweets were applied, from the fact that an oven is inevitable for making datemaki which tastes like sponge cake.
- 利休時代までは主に漆器が用いられていたが、織部焼などの国産陶磁器の発達によって多彩な器が用いられるようになった。
- Lacquerware was mainly used until the time of Rikyu, but various plates started to be used as domestic ceramics such as Oribe ware were developed.
- 初期のどら焼きは皮を一枚だけ用い、端の部分を折りたたんだため四角く、片面の中央はあんこがむき出しであったという。
- It is said that the original dorayaki were made using only one cake with the edges folded over so they were square and the bean paste could be seen on one side.
- 北村祐庵(1650年~1719年)は近江国堅田の豪農で、会席料理と造庭に通じ、幽庵焼きなどにその名を残している。
- Yuan KITAMURA (1650 - 1719) was a wealthy farmer of Katata, Omi Province and was conversant in kaiseki-ryori (set of dishes served on an individual tray for entertaining guests) and landscape gardening, and he left a name in Yuan Yaki (Japanese grill, using meat or fish which are marinated, impaled on long skewers and broiled over hot coals), among other things.
- 山陰や若狭では焼いた鯖をのせることもあり、特に出雲地方では江戸時代から「焼さば寿司」として日常的に食されていた。
- Roasted mackerel is sometimes used as a topping in Sanin and Wakasa, and especially in the Izumo region, this type has been eaten on a daily basis as 'Yakisaba-zushi' (rod-shaped sushi topped with roasted mackerel) since the Edo period.
- 焼畑農法でソバを栽培していたような山村にあっても、蕎麦切りは祭礼や正月、来客時のごちそうであると認識されていた。
- Even in rural areas where buckwheat was cultivated by slash-and-burn farming, sobakiri was recognized as a treat for special occasions such as holidays, New Year's and when having company.
- 中華人民共和国では、小麦粉、アワ、リョクトウなどの粉を水で溶いて、鉄板上に広げて焼いた一銭洋食に似た食品をいう。
- In the People's Republic of China, it means a kind of food made by mixing flour (of wheat, millet, mung beans, etc) with water, then spreading and baking the batter on a hot iron plate, which resembles Japanese 'issen-yoshoku' (an old type Japanese snack resembling a crepe, which is often seasoned by Worcester sauce and topped with finely chopped spring onion).
- 久田流を称して主に東海地方に広まるが、その一方両替町住邸は元治元年(1864年)の兵火により焼失して現在に至る。
- He named his school the Hisada school, and actively spread his teachings throughout the Tokai region; however, in 1864 the residence in Ryogae-machi was consumed in a fire caused by a war, and has not been rebuilt to this day.
- 樂 吉左衛門(らく きちざえもん)は、千家十職の一つ、楽焼の茶碗を作る茶碗師の樂家が代々襲名している名称である。
- Kichizaemon RAKU is a name inherited from generation to generation by the leader of the Raku family of chawanshi (tea bowl maker) who makes Raku-yaki ware, which is one of the Senke jissoku (Senke's ten designated craftsmen families).
- 沖縄のすきやきは、肉と野菜、豆腐を甘く煮合わせたものに生卵(あるいは目玉焼き)を乗せて平皿に盛った一品料理である。
- Sukiyaki in Okinawa is an a-la-carte dish made from meat, vegetables and tofu boiled together for sweetness and then served on a plate with a raw egg (or an egg fried sunny-side up.)
- また、焼け残った弓道場も弓道以外の目的(倉庫・宿舎等)で使用されるなどして、弓道や武道を行う環境は極度に悪化した。
- The Kyudo dojo that survived the fires were used for purposes other than Kyudo (warehouses, lodges, etc.), and the environment for pursuing Kyudo and martial arts became very much worse.
- 八橋検校の名は京都の菓子「八ツ橋」の名としても残っており、(生ではなく焼いた、本来の)八ツ橋の形は箏を模している。
- The name Yatsuhashi Kengyo still remains as the name of Kyoto Confectionary 'Yatsuhasi,' and its shape (baked one, not unbaked one) is modeled after the shape of the Soh.
- そのお礼に小麦粉を水で溶いて薄く伸ばしたものを熱した銅鑼に引き、丸く焼いた生地であんこを包み、振舞ったことが起源。
- To show his gratitude, he mixed flour and water, spread it thinly over a hot Chinese gong and used the round baked cake to wrap bean paste and this was the origin of Dorayaki.
- そのため、写真を専用の印画紙(通常の写真用の印画紙よりも薄い)に焼き付けて糊で年賀状に貼り合わせる方式が使われる。
- There is a technique of printing the picture on dedicated photographic paper (thinner than normal photographic paper) and adhering it to a postcard.
- バラ寿司の酢飯に焼き穴子、海老、白身魚、錦糸卵、絹さや、銀杏、桜でんぶ等を色鮮やかに盛り付け、蒸籠で蒸して食べる。
- After being colorfully decorated with broiled conger eels, shrimps, whitefish, Kinshitamago (thinly shredded egg omelet), snow peas, gingko nuts, sakura denbu and so on over the vinegared rice of Bara-zushi, this sushi is steamed with seiro (bamboo steamer) and eaten.
- ひとつは、サザエをそのまま火であぶり、醤油などで味付けをし、焼きあがったら取り出して食べるという素朴なものである。
- One way is to simply sear it, flavor it with soy sauce, etc, then draw up the body of the shell and eat it.
- ねぎ焼きはお好み焼店やまもとの店主が賄い用としてキャベツの代わりにネギを入れて作っていた物を商品化したものである。
- Negiyaki was commercialized by the owner of an okonomiyaki restaurant 'Yamamoto,' based on makanai ryori (meals which staffs of the restaurant cook for themselves) which the owner had prepared using green onion instead of cabbage.
- 焼いたエソ類などの魚の身、ごま、醤油等を混ぜ、擂り潰して作られる「ごまだし」と呼ぶ物を湯に溶き、つゆとして用いる。
- Gomadashi,' a paste made by grinding a mixture of broiled fish meat such as Lizardfish, sesame, soy sauce and so on, is dissolved in hot water, which is used as soup broth.
- そのまま梅干やからし酢味噌を添えて食べるほか、吸い物、土瓶蒸し、寿司、天ぷら、蒲焼などさまざまな料理に用いられる。
- It can be eaten plain with a pickled Japanese apricot or vinegared miso (bean paste) with mustard, but it is also used in various dishes including clear soups, in a steamed dish in an earthenware teapot, sushi, tempura and for broiling.
- 最近は殆ど見られなくなったが昭和の中ごろまでは七輪に金網を乗せて、その上で魚を焼く姿が多くの日本の家庭で見られた。
- Although rarely seen today, people broiling fish on a wire sheet over shichirin (earthen charcoal brazier) were frequently seen in many Japanese households until the mid Showa period.
- 一般的なすき焼きは薄切りにした牛肉が用いられ、ネギ、シュンギク、シイタケ、豆腐などの具材(ザクと呼ぶ)が添えられる。
- Generally, sliced beef is used for sukiyaki, with additional ingredients such as negi (a type of scallion), shungiku (garland chrysanthemum), shiitake mushroom, tofu (bean-curd) and so on.
- なお、1960年代には、「読売ジャイアンツ・大鵬幸喜・卵焼き」と子供が好きな物の代表として挙げられることが多かった。
- In the 1960s, tamagoyaki used to be one of the favorite foods of children and it was listed as one of three things children typically love in a popular phrase of that time: 'Giants (a Japanese baseball team), Taiho (a sumo wrestler), and tamagoyaki.'
- 飲用にするためさらに焼酎を加えてアルコール濃度を高めたものは「本直し」(なおし)、「柳蔭」(やなぎかげ)と呼ばれる。
- When shochu is added to increase the alcohol concentration for use as a beverage, it is called 'honnaoshi' or 'yanagikage.'
- うな重の起源はウナギの蒲焼が冷めないよう、熱したおからを敷いた重箱に鰻を乗せて出前したことにはじまるという説がある。
- There is a theory that unaju (grilled eel over rice) originated from a delivery food which used jubako (tiered food boxes) filled with heated okara to put broiled eel on it and keep that warm.
- 台湾では「紅豆餅」や「車輪餅」と呼ば伝統的なお菓子のひとつとなっている(中国語では漢字の「餅」は、焼き菓子を指す)。
- In Taiwan, imagawa-yaki is called 'red bean waffle' or 'charyunbyon' and is a traditional sweet (a Chinese character '餅' represents baked pastry).
- この商品が評判になったため、今川焼きという商品名が一般名詞化し、各地に広がった(戦国大名の今川氏とは無関係である)。
- Since these cakes became very popular, the product name, imagawa-yaki was adopted around the country (it is not related to the Imagawa clan, a sengoku daimyo (Japanese territorial lord in the Sengoku period).
- 大正12年(1923年)の関東大震災で、復興需要の急増と、木版摺りの版木が焼失したのに伴い、新楽水紙が主流となった。
- In accordance with a rapid increase of demand for reconstruction and the loss of the plates for woodblock printing by fire due to the Great Kanto Earthquake in 1923, shin-rakusui-shi became the mainstream.
- 麺の堅さや、醤油ダレの味付け、叉焼の部位など、細かに注文できる上に、温泉玉子、白菜キムチのトッピングが無料で出来る。
- The noodle's hardness, seasoning of the soy sauce condiments, part of the roasted pork fillet, and the like can be customized, with toppings such as hot spring boiled eggs and napa cabbage kimchi being available free of charge.
- 加えて高熱で焼き固める事から保存性が良く、湿気さえ気を付ければ20–30年経っても味が変わらないとさえいわれている。
- Further, because kompeito is made by going through the lengthy heating process at high temperatures, it has an exceptional shelf life whereby it is said that, in a dry condition, it will retain its original flavor for 20 to 30 years.
- 同年7月、同撮影所が火事になり、沖博文監督による阪東主演作『英五郎二人』のネガフィルムが焼失するという事件が起きた。
- During July of the same year, there was an incident where the film's negatives for 'Eigoro Futari' (Two Eigoros), directed by Hirofumi OKI and starring Bando, were burned due to a fire occurring at the studio.
- 豚カツのように豚肉にパン粉をまぶし、油で揚げる形態もあるが、フライパンに少量の油を垂らして焼くものなど多種多様である。
- Styles of preparing pork cutlets vary considerably: Some are covered in bread crumbs and deep fried like the Japanese style tonkatsu, whereas others are fried in a frying pan with a small amount of oil.
- 食べる人それぞれが好きな肉を自分で焼きタレにつけて食べる日本のスタイルは、関西の食道園が最初に取り入れたとも言われる。
- It is said that the Japanese style of yakiniku presentation, in which meat is chosen and eaten with yakiniku sauce, was first adopted by the Shokudoen restaurant in the Kansai region.
- 富山県でのとろろ昆布は黒色が基本で、のり弁当の様に弁当のご飯へ敷き詰めたり、お好み焼きのトッピングにも利用されている。
- Tororo konbu found in Toyama Prefecture is basically black in color which is used to cover the rice in a lunchbox much like Nori Bento (in which the rice is covered with a very thin layer of bonito shavings seasoned with soy sauce and topped with sheets of nori seaweed) and as a topping for Japanese savory pancakes.
- なお、サツマイモ自体は栽培が簡単で収穫量が見込めることから、焼き芋を含むサツマイモを使った芋料理は通年食べられている。
- In addition, since sweet potatoes are easy to cultivate and the yield amount can be predicted, potato dishes that use sweet potatoes including ishiyaki imo are eaten all year.
- 焼き上がる直前に「鉄板」で食べるか(ヘラで食べるという意味)、「皿」で食べるか(箸で食べるという意味)を聞く店が多い。
- Just before grilling it up, many shops ask the customers whether they want to eat from 'the iron plate' (using spatulas) or from 'a dish' (using chopsticks).
- 愛媛県は瀬戸内海を挟んだ広島県との古くからの交流の影響もあり、広島風お好み焼きを提供する店舗も近年は増加してきている。
- In Ehime Prefecture, which has interacted with Hiroshima Prefecture across the Seto Inland Sea from long ago, the shops which serve Hiroshimafu-okonomiyaki have increased recently.
- このことから、遅くとも江戸時代中期には、浜料理から脱して商品としての「サザエの壺焼き」が売り出されていたことがわかる。
- These facts show that 'sazae no tsuboyaki' turned from an easy seaside cuisine to a product sold in shops during the middle of the Edo period at the latest.
- 大阪府岸和田市のかしみん焼きや兵庫県神戸市長田区のにくてんの様に、一銭洋食系統の粉物料理が作られ続けている地域もある。
- In some areas flour dishes similar to Issen Yoshoku are still being made, such as kashiminyaki in Kishiwada City, Osaka Prefecture and nikuten in Nagata Ward, Kobe City, Hyogo Prefecture.
- 当時はソース (調味料)さえかければなんでも洋食と見なされており、庶民の味として浸透し、お好み焼などへ進化していった。
- In those days anything with sauce (or seasoning) added onto it was regarded as Western food, and so it became widespread as commoners' dish, and developed into okonomiyaki.
- 卒業式 - 花見 - 入学式 - 野焼き - 桃の節句 - 端午の節句 - ゴールデンウィーク - 母の日 - 田植え
- the graduation ceremony - cherry blossom viewing - entrance ceremony - open burning - puppet festival - the Boys' Festival - Golden Week (early-May holiday season in Japan) - Mother's Day - rice planting
- 道入は別名(俗称)・のんこう、またはノンカウとも言われる楽焼の名人で、樂家の釉薬の技法を完成させたとまで言われている。
- Donyu, also called Nonko or Nonkau, was an expert of Raku-yaki and is even said that he perfected the technique of glaze.
- 米麹と蒸したもち米を混ぜ、焼酎または醸造用アルコールを加え60日間程度、室温近辺で熟成したものを、圧搾、濾過してつくる。
- Malted rice that has been steamed and mixed with glutinous rice before the addition of shochu or brewing alcohol and left to mature at room temperature for 60 days is pressed and filtered.
- その過程で生じた副産物を発酵・蒸留した製法で、焼酎に類似する「糖酎」「泡酒」「蜜酒」と呼ばれた酒が戦前に醸造されていた。
- With fermenting and distilling the by-products generated in the manufacturing process, liquors called 'tochu,' 'awazake,' 'mitsuzake,' similar to shochu, were produced before the war.
- 山口県長門市は養鶏業が盛んであり、比較的安価に良質の鶏肉が流通されていたこともあって、人口に対する焼き鳥店の比率が多い。
- In Nagato City, Yamaguchi Prefecture, the ratio of the number of yakitori-ya restaurants to population is high, because poultry farming is popular and high quality chicken had been distributed at relatively low prices in this city.
- この収蔵庫には焼け焦げた壁画と柱などの部材が従前の配置のままに置かれているが、保存上の理由から一般には公開されていない。
- In this repository the burned murals, pillars, and other materials have been arranged in their former manner, but they are not open to the public for reasons of the preservations.
- 油で焼きを入れると失敗は少ないが、刃文に冴えを出せず斬れ味は別として、美術工芸品を志向する現代刀には不向きだからである。
- Although quenching in oil reduces failure, it is not suitable for modern swords that are meant to become a work of art because it cannot achieve a fine Hamon (blade pattern), apart from its sharpness.
- ソース (調味料)は広島のメーカーであるオタフクソースがお好み焼き店の開業を支援していることもあり、最も利用されている。
- As for the sauce, the manufacturer in Hiroshima OTAFUKU SAUCE Co., Ltd. supports the opening of the okonomiyaki shops and that sauce is used most.
- チーズや生ねぎは中に入れて焼く事もあるが、ねぎはシャキシャキした歯ごたえや風味がいいためトッピングにしたほうが美味しい。
- Some people put cheese or raw green onion in the dough and grill it, but raw green onion is crunchy and has a good flavor and so it is more delicious as a topping.
- 料理においても中国風のものが多く、「雲片」と呼ばれる野菜の炒め煮や胡麻豆腐、「もどき」料理(山芋の蒲焼など)などがある。
- Fucha ryori includes many Chinese-style dishes such as sauteed vegetables called 'unpen,' sesame tofu, and 'fake' dishes (broiled yam which looks like broiled eel).
- また、江戸時代後期の随筆『寐ものがたり』には、九紋龍という力士の逸話として「栄螺の壺焼を十六七も喰ひ」という表現がある。
- There was another episode of a sumo wrestler Kumonryu that 'He ate 16 or 17 of sazae no tsuboyaki' in an essay titled 'Nemonogatari' (Tales of Sleeping) during the later Edo period.
- 同様の材料を大きな塊のままオーブンで焼き上げたものはミートローフ、一口で食べられる大きさにしたものはミートボールと呼ぶ。
- A large lump of hamburger meat mixture of the same kind baked in an oven is referred to as a 'meat loaf,' and formed into bite-sized balls as meatballs.
- 樂家初代の長次郎(ちょうじろう)は、楽焼の創設者である中国出身の父・あめや(飴屋または飴也)と母・比丘尼の間に生まれた。
- Chojiro, the first leader of the Raku family was born between the father Ameya from China who was the originator of the Raku-yaki and the mother who was a bikuni (female Buddhist disciple).
- 家庭でよく作られる卵焼きは、角型のフライパンに溶き卵をいれて薄く延ばし、表面だけを軽く焼いた状態で巻いていったものである。
- Typically tamagoyaki is prepared by pouring the beaten eggs into a rectangular frying pan, rolling it from one side of the pan to the other side when the eggs are just semi-cooked, and pouring in another portion of the mixture and repeating the process.
- こだわる人は先に焼酎と水を合わせておき、一日もしくは数日おいて馴染ませたものを黒ぢょか等の酒器にて燗をして飲むこともある。
- Those who are particular about it, leave blended shochu and water for one or a few days until it is blended more and then warm it up in kurorojoka (black pot to make hot shochu) and drink it.
- これらの中には、日本のチェーン店が出展している例もあれば、日本で働いて焼き方やたれの作り方を覚えた中国人が開いた店もある。
- These restaurants include those that were opened by Japanese chain stores, and those that were opened by Chinese who learned how to grill yakitori and make sauces by working in Japan.
- 愛媛県八幡浜市の「皮ちくわ」は竹輪の魚肉を取り去った後に残る皮を10本程を串に巻き、焼き上げたもので、足とうま味が異なる。
- Kawa Chikuwa in Yawatahama City, Ehime Prefecture, has only ten Chikuwa skin, which are left after taking fish cakes away from Chikuwa, wrapped around the stick and baked, it has different taste compared to ordinary Chikuwa.
- 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).
- 8代啐啄斎のとき天明8年(1788年)の大火により、表裏両千家は伝来の道具のみを残して数々の茶室はすべて焼失してしまった。
- In 1788, during the time of Sotsukokusai (or Sottakusai) (the 8th), both Omote-senke and Ura-senke lost all of their numerous tea ceremony rooms except for the utensils that had been handed down from their ancestors.
- 後鳥羽上皇は後鳥羽院番鍛冶を設置し、月ごとに刀工を召して鍛刀させ、上皇自らも焼刃を施したといわれ、積極的に作刀を奨励した。
- The Retired Emperor Gotoba established Gotoba-in smithery, where he summoned sword craftsmen each month and had them forge swords, also involved himself in Yakiba (cutting edge), and positively encouraged the making of swords.
- 鍋焼きうどんや味噌煮込みうどんにも鶏卵を割り入れる場合も多いが、火が通って黄身が見えにくくなるためか、月見とは呼ばれない。
- Nabeyaki udon or Miso-nikomi udon also has a raw egg cracked into it in most cases, but it is not called Tsukimi, probably because the cooked yolk isn't readily visible.
- かわらけ投げ(かわらけなげ)とは、厄よけなどの願いを掛けて、高い場所から素焼きや日干しの土器の酒杯や皿を投げる遊びのこと。
- 'Kawarake Nage' refers to throwing an unglazed or sunbaked earthen sake cup or dish from a high place, wishing protection from evil and so on.
- また同市内では、日生と同じく牡蠣の産地である事から、日生のカキオコの影響を受けて牡蠣入りお好み焼を提供する店が現れている。
- Also in the city which is an oyster production area like Hinase, following kakioko in Hinase, shops serving oyster-included okonomiyaki have appeared.
- 弘化年間頃に、古筆家から江戸幕府におさめられ、明治維新の際に焼失したと思われていたが、はしなくも徳川公爵に秘蔵されていた。
- An expert in old writing contributed it to the Edo bakufu around the Koka Period, and it was believed that it had been burn out during the Meiji Restoration, however it turned out that it was secretly deposited under Prince Tokugawa.
- 7代好古斎の時に幕末を迎え、鳥羽・伏見の戦いで京都東洞院通押小路通にあった家を焼失したため、名古屋に移住することになった。
- At the end of Edo period, then-current head Kokosai had to emigrate his family to Nagoya due to a fire caused by the Battle of Toba and Fushimi who burned his residence at Oshinokoji-dori street, Higashinotoin-dori street, Kyoto.
- 大阪地方を中心とする関西風お好み焼きの調理法の基本は、小麦粉の生地に刻んだキャベツを混ぜて、温めた鉄板上で焼くものである。
- The basic way of cooking Kansaifu-okonomiyaki centered on the Osaka region, is to mix shredded cabbage with the flour dough and grill it on a heated iron plate.
- 薄切りの肉(牛肉・豚肉など)で下ゆでしたゴボウを巻き、フライパン等で焼き付け、醤油・砂糖などの調味料を加えて煮絡めたもの。
- It is a dish in which burdock root, boiled beforehand, is wrapped with thinly sliced meat such as beef and pork, broiled in a frying pan, dressed with seasonings like soy sauce, sugar, and so on.
- この為、たこ焼きには欠かせない小さく角形に刻んだ紅生姜などは、近畿圏では昭和の中頃から瓶詰めにして多くの店で販売されていた。
- This is why red pickled ginger cut in very small cubes, which is an ingredient essential to takoyaki, has been sold in a bottle at many stores in the Kinki region since the middle of the Showa period.
- さば寿司の一種として押し寿司の寿司バッテラやネタにへしこを使ったへしこ寿司や、焼いた鯖を寿司飯の上にのせた焼さば寿司もある。
- There are several types of Saba-zushi such as Oshi-zushi (lightly pressed piece of sushi topped with cooked ingredients) including sushi-battera (mackerel sushi of Osaka) and Heshiko-zushi (rod-shaped sushi topped with Heshiko, a local dish of Wakasa, north of Kyoto, which is salted mackerel in rice-bran paste), and Yakisaba-zushi (rod-shaped sushi topped with roasted mackerel) which places a piece of roasted mackerel on vinegared rice.
- 1567年(永禄10年)の兵火により大仏殿が焼失し、大仏が露座のままとなっていることを嘆き、幕府の許可を得て全国に勧進した。
- After the Daibutsu-den (the Great Buddha hall) was burnt to the ground due to a fire caused by war in 1567, he grieved over the loss and obtained permission from the bakufu (Japanese feudal government headed by a shogun) to launch a nationwide solicitation campaign.
- マクドナルドでは1991年以来、秋限定メニューとして、9月から10月にかけて目玉焼きの入った「月見バーガー」を発売している。
- McDonald's has, since 1991, sold a 'Tsukimi burger' with an egg sunny-side up from September to October as a special fall menu item.
- 東大寺大仏殿は戦国時代の1567年(永禄10年)に戦災で焼失したが、1684年(貞享元年)に公慶が再建のための勧進を始めた。
- Daibutsu-den Hall of Todai-ji Temple was burnt down during a war, in 1567 of the Sengoku period but in 1684, Kokei started Kanjin (temple solicitation) for the reconstruction of the hall.
- 炭火などで焼くと遠赤外線の効果で無駄な油分を取り除き、水分を適度に飛ばし、皮をこんがり、中をふんわりと焼上げることが出来る。
- Broiling fish over a charcoal fire helps get rid of excess oil and moderately extract water from it by far infrared ray heating, making the fish crispy on the outside and tender inside.
- 曲名の由来はすき焼きが日本を代表する料理であり、またレコード会社の社長が日本で食べた「スキヤキ」が旨かったからであるとされる。
- The reason the song was titled SUKIYAKI, is attributed to the fact that sukiyaki is a dish representative of Japan, as well as the fact that the head of the record company enjoyed eating delicious 'sukiyaki' in Japan.
- もともとポピュラーな家庭料理だったが、家庭でローストビーフを焼く習慣が失われたり、米飯を炊くのが面倒などの理由で衰退している。
- Although it was originally a popular home-cooked meal, it has been diminishing in popularity for reasons such as the declining custom of making roast beef at home and the trouble of cooking rice.
- 鰻丼(うなどん、うなぎどんぶり)は、丼に入れた飯の上にウナギの蒲焼を乗せ、タレと好みによりサンショウの粉を振りかけた日本料理。
- Unadon, or unagi-donburi, is a Japanese cuisine consisting of boiled rice in a bowl topped with kabayaki (broiled eel) and poured tare (a special sauce for broiled eel) on it, and as one's preference, some powdered sansho (Sichuan pepper) added on top.
- ただし本場の大阪では外側のクリスピーな食感は好まれず、表面の皮状の部分も柔らかく、成形した形を保てる限度の焼き加減が好まれる。
- But in Osaka, the home of takoyaki, people do not like takoyaki with a crispy surface, but prefer soft surface croute, baked only to the extent that the croute is barely able to keep its shape.
- 雑煮に入れる餅は関東のように汁に入れる前に焼いて香ばしさを意図したものと、関西以西の生のまま汁に入れて煮るものとに細分される。
- Mochi for zoni is prepared in two ways: In the Kanto region they are baked to enjoy the smoky aroma before being placed in soup; in the Kansai region and to the west of Kansai they are put into a soup to simmer.
- 二条家にとってさらに悪いことには、1675年の火災で二条家の文庫は全焼しており、先祖伝来の文章もほとんど失われてしまっていた。
- What made the situation worse for the Nijo family was that the library of the Nijo family was totally burnt down in 1675 and almost all their ancestral documents had been lost.
- 刻みネギ、シイタケ、カニの身、塩などを加えた溶き卵を中華鍋、フライパンなどで混ぜながら焼き、深めの皿に盛ったご飯の上にのせる。
- Beaten eggs mixed with chopped leeks, shiitake mushroom, crab meat, and salt are stir-fried and put on steamed rice that is placed in a deep dish.
- 江戸時代には、素焼の土器や木椀に代わって磁器の食器が使われるようになり、「飯茶碗(蓋付碗)」、「煎茶碗」などの言葉も生まれた。
- In the Edo period, during the pace of unglazed earthenware and wooden bowls, porcelain bowls came into use and consequently the words 'meshijawan' (bowl for rice with lid), 'senchawan' (bowl for green tea) were created.
- ただし、野菜など他の食材から出る水分と砂糖および醤油が混ざることを考慮して、牛肉が焼けた後に他の食材を加えて調理する地域もある。
- However, in some parts of the Kansai region, people prepare sukiyaki by putting vegetables and other ingredients in the pot only after the beef is cooked, with the intention of the sugar and soy sauce mixing together with the water from the vegetables and other ingredients.
- 味付けは、主に二種類で、塩のみを使用した塩(しお)と、醤油、みりん、酒、砂糖などから調整された甘辛いタレをつけ焼いたタレがある。
- There are mainly two kinds of yakitori in terms of seasoning: 'shio' (literally, salt) that uses only salt, and 'tare' (literally, sauce) that is grilled with a salty-sweet sauce that is adjusted with soy sauce, mirin (sweet cooking rice wine), sake, sugar, and so on.
- 戦後の食料難を機に、今まで着目されなかった素材や代用品を取り上げて考案された料理が多い(例、ローメン、仙台牛タン、焼きうどん)。
- Due to the scarcity of food after World War II, substitute foods and foodstuffs hitherto uneaten, as well as many local dishes were created anew (e.g. romen noodle, ox tongue dishes of Sendai, or yakiudon (udon fried with meat or vegetables)].
- 同県浅口市では備中手延べ麺の手延べ麺を大量に生地に混ぜ込んだ、バチのお好み焼きがある(カキオコに倣って「バチオコ」と呼ばれる)。
- In Asakuchi City Okayama Prefecture, there is okonomiyaki of bachi (called 'bachioko' following kakioko), where a large amount of bachi (the by-product of hand-stretched fine white noodles of Bicchu) is added to the dough.
- 昔はもんじゃと殆ど同じ具である桜エビ、切りイカ、焼きそば、紅生姜が定番であったが今では数え切れない程の種類の材料が使われている。
- Formerly sakura shrimp, sliced squid, yakisoba and beni-shoga, which are almost the same ingredients as monjayaki, are regularly used, but now countless kinds of ingredients are used.
- このうち5代不俊斎は4代不管斎の妹の婿だが、焼きもの・建築・造園、さらに詩歌に通じた非凡の人で、松尾流中興の祖と称せられている。
- Among the heads of the Matsuo family, the fifth head, Fushunsai, who was the husband of the younger sister of the fourth head, Fukansai, was a prodigy with extraordinary talents for earthware, architecture, gardening and poetry, and regarded as the originator of the restoration of Matsuo-ryu school.
- 江戸初期には、小堀遠州がそれまで軽んじられていた日本製の国焼茶入を取上げ、和歌を題材に道具の個性にちなんだ銘を付けた(和歌銘)。
- In the early Edo period, Enshu KOBORI picked up Kuniyaki Chaire (tea containers) made in Japan which have been made light of until the time, and he placed inscriptions according to the utensils' characteristics after the themes of waka poems (waka inscriptions).
- 豚肉の背脂やばら肉(豚バラ)を熱してラードを取り出した残りで、そのまま食べたり、煮物、炒め物、焼きそばの具などとして使用される。
- It is residues obtained after heating backfat of pork or pork ribs and removing lard therefrom and is widely used to be eaten as is, or included as an ingredient in boiled foods, stir-fried dishes, or yakisoba (fried soba).
- 日本においてはハンバーグ専門店などに行かない限り焼き加減は聞かれることは少ないが、欧米諸国では聞かれることが多いと言われている。
- In Japan, it is rare for diners to be asked how well done they would like their hamburger patties, except in hamburger restaurants, but it is heard that in western countries, diners are often asked if they would like their hamburger steaks rare, medium, or well done.
- ジン_(蒸留酒)、ウォッカ、ラム酒、本格焼酎、泡盛などの蒸留酒や、日本酒、ワインなどの醸造酒、みりんなどが用いられる場合もある。
- Spirits--such as gin (spirits), vodka, rum, honkaku shochu (authentic shochu), and awamori (Okinawan shochu)--as well as brew--such as sake (rice wine) and wine--and mirin (sweet cooking rice wine) are also used sometimes.
- 1928年(昭和3年)3月、『忠魂義烈 実録忠臣蔵』のフィルムが同作の編集中に失火、牧野の本宅と大量のネガ・フィルムが焼失する。
- In March 1928, film of 'Chukon Giretsu Jitsuroku Chushingura' took fire in the process of cutting and Makino's residence as well as a lot of negatives were burnt down.
- ウナギ等をタレに浸けながら焼く蒲焼は、焼き魚(照り焼きの一種)と言えるが、一般的には焼き魚と見なされず、別の調理法とされている。
- Kabayaki (grilled eel or similar long slender fish), which is cooked by broiling and dipping the fish in sauce alternately, can be referred to as yakizakana or a type of teriyaki, but generally it is not regarded as yakizakana and considered to be another type of dish.
- 一方で、フノリ(布海苔)やアオノリ(青海苔)は、前者同様、おにぎり、ふりかけの他に、お好み焼きのふりかけ、お吸い物などに使われる。
- Fu nori (cloth nori)' and 'ao nori (blue nori)' are, on the other hand, used as furikake for okonomiyaki (Japanese-style pizza) or osuimono (soup) and so on, as well as onigiri or furikake.
- モチモチした食感をもつ生麩(なまふ)と、サクサクカリカリした食感の焼き麩(やきふ)、中華料理などで使われる揚げ麩(あげふ)がある。
- Fu are available in various forms including the chewy nama-fu (fresh gluten cakes), the crisp yaki-fu (toasted gluten cakes) and age-fu (deep-fat fried gluten cakes) used in Chinese cooking.
- 1990年代中盤から、京たこをはじめとするチェーン店のたこ焼き店が、渋谷センター街などの東京都に数多く進出し、一大ブームとなった。
- In the mid-1990s a lot of chain takoyaki restaurants including Kyotako entered into Shibuya Center-Gai and other areas in Tokyo, and created a big takoyaki boom.
- 小麦粉、砂糖、水飴を水で混ぜて作った生地に白味噌を加え、平鍋に流しいれて形を整え、表面にケシ粒を散らして、上から天火で焼いたもの。
- Flour, sugar, and starch syrup are mixed together, with white bean paste added to create a dough, which is poured into a pan and shaped, sprinkled with poppy seeds, and scorched at the top.
- 法隆寺では、毎年1月26日(金堂火災の起きた日)、金堂と収蔵庫にて「金堂壁画焼損自粛法要」が営まれ、その後防火訓練が行われている。
- At the Horyu-ji Temple on each January 26 (the memorial day of the fire in the Kondo), 'Kondo hekiga shoson jishuku hoyo' (Buddhist memorial service in self-discipline for the burnout of wall paintings within the main temple structure) is held at the Kondo and the repository, and a fire drill is carried out afterwards.
- 模写は戦後に再開されるが、荒井、入江の両名はそれぞれ1945年、1948年に他界しており、壁画焼損のニュースも知ることはなかった。
- The reproduction was reorganized after the war, but Arai and Irie died in 1945 and 1948 respectively and the news of the fire damaged murals was not reported.
- 麺を加える場合は、程よく焼きあがったあたりで、全体を広げておいた麺の上に乗せる(ただし、麺類をどこに挟むかについては議論がある)。
- When adding noodles, when it is grilled up well, put it over the noodles which are spread (however, there is controversy regarding whether the noodles should be sandwiched in).
- 燃料は季節と香りから稲藁がよく使われる(初夏にふさわしい香ばしい香りが好まれる藁焼きカツオは香りを損なわないように自然に冷ます)。
- Seasonally and also for its aroma, rice straw is usually used as fuel (Warayaki katsuo, bonito roasted over the straw-fueled fire, which is popular for its savory early-summery aroma, is cooled down naturally in order to keep its aroma.)
- 炉端焼き(ろばたやき)は、宮城県仙台市で発祥し、北海道釧路市で発展した飲食店の店舗や給仕の形態、および、そこで出される料理のこと。
- Robatayaki refers to the style of premises and serving at restaurants, which originated in Sendai City, Miyagi Prefecture and developed in Kushiro City, Hokkaido, as well as the dishes served there.
- しゃぶしゃぶの薄切り肉は熱湯にくぐらせるだけで食べられるほど薄いが、すき焼きの薄切り肉はしゃぶしゃぶに用いる肉よりも厚いことが多い。
- In most cases, beef for sukiyaki is sliced thicker than that for shabu-shabu (a dish of thinly sliced beef boiled with vegetables,) which is sliced so thinly that it can be eaten after being dipped only once in boiling water.
- 近年は健康やダイエットの面から油の使いすぎを考慮し、オイルスプレーで油をかけオーブントースターやオーブンで焼き上げる方法もとられる。
- In recent years, people are cautious about the health effects of excessive consumption of cooking oil, and there is a way available to spray cooking oil over frozen korokke using a cooking spray and cook the sprayed frozen korokke in a toaster or electric oven.
- 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).
- 表面はケシで飾られ、焼き色がついているのに、裏側は白くてさびしいことから、「浜の松風うらさびしい」と語呂合わせされ、この名がついた。
- While the top is decorated with poppy seeds and browned, the reverse side of the cake is white and looks lonely; thus it was named, as a play on words, after the saying: 'Wind in the pines (matsukaze) on the beach suggests loneliness.'
- さらに青色の泥間似合紙は、隠蔽性の良さと日焼けしにくい特性から、襖用の間似合鳥の子紙として使用され、上方市場に近いことから発展した。
- In addition, the blue doromaniai-shi had been used as maniai torinoko paper for fusuma because of its good concealing and age resisting qualities, and it spread widely because it was close to the Kamigata market.
- 同じく名古屋市の調味料メーカー、コーミからは家庭用のお好み焼きソースとして赤だしみそ入りの『コクうまお好みソース』が発売されている。
- Likewise, the seasoning manufacturer in Nagoya City Komi Co., Ltd. sells 'Koku Uma Okonomiyaki Sauce' which includes akadashi miso (special red miso - bean paste) as okonomiyaki sauce for family use.
- 雁の皮煎・潮煎、カマボコ、鳥(雉)の焼き物・刺身、エビの舟盛り、このわた、鯛の潮煮、クラゲの和え物など、多彩な料理が紹介されている。
- The book introduces a variety of recipes including boiled geese skin, ushioni (boiled in salted water) of goose, fish cakes, grilled poultry (pheasant), sliced raw poultry (pheasant), prawn served on a boat-like plate, salted sea-cucumber entrails, ushioni of sea bream, and marinated jerry fish.
- 焼津市、菊川市、掛川市、袋井市、磐田市の計4.5haで試験栽培、また県下7つの酒造メーカーにて醸造試験を行ない、2006年に品種登録。
- Trial growing was carried out for a total of 45 hectares in Yaizu City, Kikugawa City, Kakegawa City, Fukuroi City and Iwata City; brewing tests were conducted in seven breweries in Shizuoka Prefecture, and the variety was registered in 2006.
- また、店名だけではなく日本中央競馬会の競馬場内で販売する「GI焼き」など、発売場所のイベントや祭りに関する名称を付けている場合もある。
- In addition to cake named after shops or manufacturers, there are also cases in which names are related to events or festivals held at places where imagawa-yaki are sold; for example 'GI-yaki' which is sold in racetracks of the Japan Association for International Horse Racing.
- 特に頭肉(かしらにく)を利用したものが主流で、軽く塩焼きしたものを10種類以上の香辛料をブレンドしたピリ辛味噌だれで食べるのが一般的。
- The major ones use head meat in particular, and generally, yakitori lightly grilled with salt is eaten with spicy misodare (miso-based marinade) that blends more than 10 kinds of spices.
- その中で、江戸前寿司、お好み焼き、辛子明太子のように他の地域にも広く伝播することで、実質的に郷土料理として認識されなくなるものもある。
- Some of them, such as Edomae-zushi (hand-rolled sushi), okonomiyaki (savory pancake with various ingredients) and karashi-mentaiko (spicy salted cod roe), became so popular around the country that they are no longer recognized as local dishes.
- 牛肉や馬肉の腸を熱してヘットや馬油を取り出した残りで、そのまま食べたり、野菜と煮たり、お好み焼きやうどんの具などしても広く用いられる。
- Aburakasu, prepared as residues obtained after heating intestines of cattle or horses to remove hetto (beef fat) or horse oil, is widely eaten as is, boiled with vegetables, or included as an ingredient in okonomiyaki (savory pancake with various ingredients) or as a topping on udon (Japanese wheat noodle).
- 仙台市の歓楽街「国分町 (仙台市)」にある「炉ばた」との店名の店において、採れた野菜を囲炉裏端で焼いて客に出していたのが発祥とされる。
- It is said to have originated that the local vegetables were grilled over irori fireplace and served to customers at a restaurant named 'Robata' in the nightlife district called 'Kokubu-cho Town,' in Sendai City.
- 11代碌々斎は明治維新の苦境をしのいだが、家元を12代惺斎に譲った後の明治39年(1906年)に、失火により家元建物をほぼ全焼している。
- Rokurokusai (the 11th iemoto) survived difficulties brought on by the Meiji Restoration but, in 1906, after turning the iemoto status to Seisai (the 12th iemoto), an accidental fire destroyed most of the building belonging to the iemoto.
- また、電子レンジ調理専用の商品も少数存在する(日清食品「日清焼そばU.F.O./どん兵衛 NEXT GENERATION」シリーズ等)。
- Furthermore, there are a few products exclusively for cooking by microwave oven (NISSIN FOOD PRODUCTS 'Nissin Yakisoba U.F.O./Donbe NEXT GENERATION' series and others).
- 食味・歯ごたえを左右する腰の強さ・焼いた際の膨れ具合・煮た場合の溶け具合・伸ばした時の伸び具合や粘り具合等についても前者が勝るとされる。
- It is said that the former is also more excellent than the latter in: taste; firmness to the bite which controls the chewing property; the degree of swelling when toasted; the degree of melting when boiled; the degree of stretching and stickiness; etc.
- 前者は焼いた塩に黒ゴマを入れて水分を蒸発させるまで炒る方法で、後者は炒った黒ゴマに濃厚な塩水を加えて水分を蒸発させるまで炒る方法である。
- The former is the way black sesame is mixed with parched salt and roasted until the water evaporates, while the latter is the way highly salted water is added to the roasted black sesame and heated until the water evaporates.
- 慶安元年1648年に、信濃国佐久郡岩村田の割元職の篠澤佐五右衛門良重が小諸城主青山因幡守に献上した料理の献立の中に「焼き鳥」の文字がある。
- The characters 'yakitori' can be found in the menu of dishes that were served by 篠澤佐五右衛門良重, an official liaison (warimoto) in Iwamurata in Saku County, Shinano Province, to 青山因幡守, castellan of Komoro-jo Castle in 1648.
- ぎんなんやニンニク、ししとう、プチトマト、アスパラなどの植物性の素材、及びそれらを豚肉やベーコンで巻いた串焼き料理を含める地域や人もいる。
- Depending on the area or the person, 'yakitori' also includes grilled skewered plant-derived ingredients such as ginkgo nuts, garlic, sweet peppers, cherry tomatoes, or asparagus so on, or those ingredients wrapped with pork or bacon.
- 壁画のうち、1号大壁、10号大壁などは焼損後も比較的図様が残っており、12号壁の十一面観音像は全体の図様や衣の文様なども鮮明に残っている。
- Of the murals, the No. 1 Taiheki, No. 10 Taiheki and others relatively remain their design after the fire damage, and the design and the patterns of the clothes, and so on, in the No. 12 Juichimen Kannon zo remains vividly.
- 水分を豊富に含むべきなのはあくまで生地であり、キャベツ自体に水分を含ませると焼き上がりの食感がべしゃりとしたものになってしまう場合が多い。
- The dough should have a high water content, but if the cabbage has a high water content, the texture of the finished one often becomes soggy.
- また土佐藩主・山内一豊が食中毒防止に傷みやすい鰹の生食を禁じたのに対して、表面のみを焼いて焼き魚と称して食べられたのが起源とする説もある。
- There is another theory on the origin that states that Katsutoyo YAMAUCHI, the lord of the Tosa Domain, forbade eating of perishable raw katsuo in order to prevent food intoxication, and instead, it was eaten only after roasting the surface disguising it as grilled fish.
- 壺焼きであったかどうかは不明だが、1588年に豊臣秀吉が後陽成天皇を聚楽第に招いた際の献立の中に「焼栄螺」の文字を見ることができるという。
- Although it is not known whether it was a tsuboyaki, it is said that the characters '焼栄螺' (burnt turbo) appeared on the menu card of a banquet hosted by Hideyoshi TOYOTOMI when he invited Emperor Goyozei to his Jurakudai residence in 1588.
- 川や沼等に生息する天然産のウナギは養殖や輸入した物に比べて蒸した後に蒲焼にしても弾力があり、噛むほどに滋味を愉しめるほどの歯ごたえがある。
- A natural eel which lives in a river or pond is more elastic than a farmed or imported eel even after being steamed and broiled, and its taste more enjoyable due to its chewable nature.
- 傾斜に沿って上にいくつかの焼成室が続き、それらが繋がった細長い形態をしているため、横から見ればかまぼこが連続したようなイモムシ状に見える。
- Then, several connecting baking chambers, which due to their long narrow shape look like a row of caterpillars when viewed from the side, continue up the slope.
- この魚介類の味噌煮の「杉やき」と、鳥類・魚類の焼肉という「鋤やき」という二種類の料理が、牛肉の鍋物としての「すき焼き」の起源と言われている。
- These two dishes, 'sugiyaki' or boiled fish and shellfish, and 'sukiyaki' or grilled birds and fish meat, are regarded as the origins of current day 'sukiyaki' in the form of nabemono (a dish served in a pot at the table) with beef.
- 長寛3年(1165年)に珍賀が創建して宿曜道の拠点となった北斗降臨院が応永24年(1417年)に焼失すると、以後歴史から姿を消すこととなる。
- After Hokutorinkoin (北斗降臨院), which was established as a base of Sukuyodo by Chinga in 1165 and burnt down in 1417, it disappeared from the history.
- 前述のとおり、一部部材を焼損した法隆寺金堂は1954年(昭和29年)に解体修理を終えて復旧したが、壁画の描かれていた壁は空白のままであった。
- As previously described, the Kondo of Horyu-ji Temple, which partly burnt, was restored after the repair by disassembling in 1954, but the walls which once had murals were left blank.
- 1950年頃に発生した屋台街(後にお好み村になる)で開業したみっちゃんの井畝満夫と善さんの中村善二郎が広島風お好み焼きの元祖と言われている。
- In the food wagon town (later, the okonomiyaki village) which emerged around 1950, Mitsuo ISE called Mitchan and Zenjiro NAKAMURA called Zen-san opened the shops, who are said to have been the originators of Hiroshimafu-okonomiyaki.
- さらに茶房を出店しておにぎりを供する米屋や定食を供する八百屋、カウンターで焼きたての牡蠣を供する魚屋など、市場内で飲食を楽しむこともできる。
- Furthermore, you can enjoy eating and drinking in the market, for example, a rice store which serves rice balls in a tea room, a vegetable store which serves set meals, a fish store which serves oysters hot from the grill at a counter.
- 味噌田楽(みそでんがく)とは、豆腐やこんにゃく、ナスやサトイモなどを串に刺し、ユズやサンショウなどで香りをつけた味噌を塗りつけて焼いた料理。
- 'Misodengaku' is a dish prepared by skewering foodstuffs such as tofu, konnyaku, egg plant and satoimo (taro), pasting them with Japanese-lemon (citron) or Japanese-pepper flavored miso (bean paste) and then roasting them.
- 現在では事実上の豆腐料理になっている場合が多いが、山間部などでは現在でもサトイモや川魚を主体にした串焼きに近い田楽が供されている地域も多い。
- Today, most misodengaku dishes are actually prepared by using tofu, while in many mountainous areas, dengaku is prepared mainly by using satoimo or freshwater fish on skewers, similar to 'kushiyaki' (grilled skewered foods).
- 太平洋戦争後、カストリと混同されたこと、独特の香りが時代の嗜好に合わなかったことなどから需要が低迷し粕取り焼酎の製造から撤退する蔵が相次いだ。
- After the Pacific War, because people confused it with kasutori and the unique aroma did not suit the trend of the times, the demand decreased and breweries stopped kasutori shochu production one after another.
- この制度があるため、単式蒸留焼酎製造メーカーの統計を見ると生産量と出荷量と実際にそのメーカーのブランドで販売された量が異なっていることがある。
- Because of this system, seeing the statistics of single distilled shochu makers, production and shipping volumes are sometimes different from the actual sales of the brands of the makers.
- これは、小説家の安藤鶴夫が「たい焼きはしっぽまで餡が入っているのがおいしい」という趣旨の話を読売新聞に書いたところ、様々な賛否があったもので、
- The novelist Tsuruo ANDO, commented in the Yomiuri Newspaper that 'taiyaki tastes much better if the tail is filled with bean paste' and this attracted numerous responses.
- 大仏と大仏殿の2回目の焼失は永禄10年(1567年)、松永久秀の兵火(この時の詳しい戦いの様子は東大寺大仏殿の戦いを参照)によるものであった。
- The second destruction of the Great Buddha and the Daibutsu-den was the direct result of the war by Hisahide MATSUNAGA (for the details of the war, please refer to the battle of the Daibutsu-den of the Todai-ji temple) in 1567.
- 基本的に様々な種類の餡を中に詰め込んで作ることはできるが、もみじ饅頭など鉄板で焼くものについては手軽に中身を入れられることから特に種類が多い。
- Basically, a wide variety of fillings can be contained in the manju, and manju baked on an iron-cast pan such as Momiji manju has many varieties in particular because it is easy to stuff manju with filling.
- 江戸時代の本草書『本朝食鑑』に、「焼酒は新酒の粕を蒸籠で蒸留して取る」とあるように、清酒が醸造される地域で焼酎といえば粕取り焼酎のことであった。
- Shochu meant Kasutori shochu for people in production area of shochu as it is written that 'shochu is produced by the distillation of fresh rice wine lees in a steam basket' in 'Honcho Shokkan,' a materia medica of the Edo period.
- 比叡山麓の坂本(現在の滋賀県大津市)に童歌「山の坊さん何食うて暮らす、ゆばの付け焼き、定心坊(お漬物)」として唄われたことが歴史的な記録に残る。
- According to some historical records remaining today, there was an old children's song in Sakamoto at the base of Mt. Hiei, the lyrics of which included a passage saying, 'what do those monks on the mountain eat, Grilled yuba and pickled vegetables.'
- 朝日焼という名前の由来については、朝日山という山の麓で窯が開かれていたという説と、朝日焼独特の赤い斑点(御本手)が旭光を思わせるという説がある。
- The name of Asahi yaki is said to be derived from Mt. Asahi at the foot of which its kiln was located, or from its own red spots (Gohonte) which are suggestive of kyokko (the morning sun).
- 生のまま又は焼いたものに醤油・砂糖・片栗粉で作った甘辛いタレを搦めたみたらし団子(御手洗串団子)や小豆・枝豆などのつぶ餡や漉し餡を付けて食べる。
- Raw or roasted kushi-dango with sweet-and-salty sauce clinging to it, made from soybean sauce, sugar, and starch powder, is called mitarashi-dango (Mitarai's skewered dumplings) and raw or roasted kushi-dango is also eaten with sweet bean paste with bean skins or with filtered sweet bean paste, made from red beans or green soybeans, clinging to it.
- このほか越前焼でもすり鉢が少なくとも室町時代から生産されており、丹波焼については、14世紀中葉から後半にかけての時期に1条1単位のものが現れる。
- Additionally, in the Echizen-yaki (Echizen ware) kiln, Suribachi were also produced from at least the Muromachi period, and in the Tanba-yaki (Tanba ware) kiln, Suribachi having one ridged pattern in a single unit appeared from the middle to the latter part of the fourteenth century.
- また茶道の拡大に伴って需要が増えると備前焼や信楽焼で倣製品が作られるようになり、江戸時代には野々村仁清が室礼専用の色絵金彩の茶壺を制作している。
- Also, those copies were produced with Bizen yaki (Bizen ware) and Shigaraki-yaki (Shigaraki ware) as demands increased along with the expansion of tea ceremony, and in the Edo period, Ninsei NONOMURA created a chatsubo colored with various hues and gold specifically for the shitsurai (putting decorations suitable for a season or ritual onto an appropriate indoor places).
- 逆に京都酒の樽にわざわざ伊丹酒の銘を焼印し、あたかも他所酒であるかのように偽装表示して京都で高く売るといった逆転現象も江戸時代後期には起こった。
- In the late Edo period, a reversal phenomenon, which was intentionally branded a barrel of Kyoto sake as Itami sake and sold as yosozake in Kyoto at the higher prices disguisedly, occurred.
- 当時の大蔵省は奄美諸島の振興策の一環として、米こうじ使用を条件に、熊本国税局大島税務署の管轄区域(奄美諸島)に限って黒糖原料の焼酎製造を特認した。
- The Finance Ministry at that time specially admitted the production of shochu made from brown sugar in the jurisdiction of the Oshima tax office of Kumamoto Regional Taxation Bureau on condition of using malted rice as part of its measures to promote the Amami island chain.
- ただ、日本では2002年12月に施行された改正廃棄物の処理及び清掃に関する法律にもより家庭から排出されるごみ類を野焼きすることに制限が加えられた。
- However, due to the Revised Waste Disposal and Public Cleaning Law that came into force in December 2002, the regulation came into effect not to burn household trash in fields.
- ジョグジャカルタスルタン家の第1王女がPR活動で来日を重ねるうちに、たこ焼きの味と手軽さにほれ込み、2006年、ジョクジャカルタに第1号店を誘致。
- The first daughter of the Sultan of Jogjakarta got to like the taste and easiness of takoyaki as she frequently visited Japan for PR activities, and invited the opening of the first takoyaki restaurant in Jogjakarta in 2006.
- だし汁は焼いたサバやあご(トビウオ)で取ったものを器に入れて薬味として隠岐産海苔やゆず、ごま、ネギ等(ただし、大根は使用されない)を添えて食する。
- Oki soba is served with soup made from grilled mackerel or flying fish and condiments such as the Oki nori, yuzu (Japanese citrus fruit), sesame seed and green onion (but no daikon radish).
- しっぽ(鯛の尾部)まで餡が入っているかどうか、また入っているべきか否かについて、かつて文学者を巻き込んだ「たい焼き論争」とでもいうべき論争があった。
- There was once controversy among literary personalities over whether the bean paste should be filled all the way to the tail, or even whether bean paste should be used at all.
- 二代目・楽常慶の父、田中宗慶が豊臣秀吉より聚楽第からとった樂の印章を賜り、これを用いるとともに家号にしたことから楽焼となった、との説が広く知られる。
- An opinion is widely held that Sokei TANAKA who was the father of the second head of the family, Jokei RAKU was given a seal with the engraved character 'Raku' taken from the name of Jurakudai from Hideyoshi TOYOTOMI, and he began to use the seal and called his Yago (family name) Raku.
- 1583年(天正13年)根来寺(和歌山県)が豊臣秀吉に焼き討ちされて衰微すると、智山・豊山の両派は、醍醐の古流をもとにして、一派を形成するに至った。
- In 1585, when Negoro-ji Temple (Wakayama Prefecture) was burned down by Hideyoshi TOYOTOMI and went into decline, the Chizan and Buzan schools formed a school based on the traditional school of Daigo.
- だが、太平洋戦争の激化にともない劇場の閉鎖や上演演目の制限など規制が行われ歌舞伎の興行も困難になり、空襲で劇場が焼失するなど物的人的被害も多かった。
- However, as the Pacific War intensified, Kabuki performances became difficult owing to the authorities' regulations, such as the closure of theaters & the restriction on performance programs, and casualties & property damages in the Kabuki community, such as the theaters' burning down by air raids, piled up.
- 裏面がこんがりと焼けてきたら、専用の大型のコテ(ヘラ)2本でひっくり返し反対側の面を焼く(ひっくり返す際、破れたり飛び散ったりしないよう注意する)。
- Grill one side until golden brown, turn it over using two large spatulas for the okonomiyaki and bake the other side (when turning it over, be careful not to break or scatter the dough).
- もうひとつは、いったんサザエの身を貝から取り出して砂袋などは捨て、残りの食べられる部分を一口大に切り分け、それを貝の中に戻して焼くというものである。
- Another way is to draw up the body of the turban from the shell first, cut off the bottom end, cut the body into bite-size pieces, then get them back inside the shell, and then burn the shell in a fire.
- 梅酒(うめしゅ)とは、一般的に6月頃に収穫される青ウメをアルコール(ホワイトリカー、焼酎が一般的)で漬け込んだ酒で、日本を代表するリキュールである。
- 'Umeshu' is a liqueur which is popular in Japan and made by steeping green ume (Japanese apricots), which are generally picked around June, in alcohol (normally in white liquor or shochu - distilled spirits).
- 三谷幸喜のエッセイにもある話だが、すき焼きを「軽く炒めた肉に水を加え、醤油と砂糖と野菜類としらたきを入れて煮込んだ料理」と認識している人がかなりいる。
- As Koki MITANI described in his essay, a considerable number of people understand sukiyaki to be 'a dish in which meat is lightly grilled, then water is added and boiled together with sauce, sugar, vegetables and shirataki.'
- 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.
- タラスケトウダラ・サメ・トビウオ・ホッケなどの魚肉に塩・砂糖・デンプン・卵白などを加えて練り、竹製や金属製の太い串に棒状に塗りつけ、焼くか蒸し上げる。
- Mix fish meat of suketo cod (Alaska Pollock, or Theragra chalcogramma), shark, flying fish and Atka mackerel with salt, sugar, starch and egg white and knead, then put on thick bamboo or metal sticks to be baked or steamed.
- 消費期限と全国販売のコストにより、保存性を高めるために砂糖の割合を増やし、焼き目をいれていない(醤油の割合が少なく、焼いてもカラメルの匂いが強い為)。
- The sauce contains more sugar in order to make a longer shelf life, considering a 'best before'date and the costs of selling throughout the whole country, and the dumplings are not browned because the sauce contains a small portion of soy sauce giving a strong caramel flavor if it is browned.
- 鎬地の焼場土を厚くすることで、焼き入れでの急冷時に刃側はすばやく冷やされ十分に焼きが入り、棟の側は比較的緩慢に冷えるために焼きはそれほど入らなくなる。
- By using thicker concentration of Yakiba-tsuchi soil, for quenching, on the Shinogichi (ridge line), when cooling rapidly by Yaki-ire, the blade side is quickly cooled and quenched completely, and the Mune side is cooled relatively slowly and not fully quenched.
- しかし、元来店ごとに様々な個性を持つ食べ物であり、古くからあるお好み焼き店の中にはヘラで強く押えつけたり、専用のおもり(鉄製)で圧縮して焼く店もある。
- However, originally the okonomiyaki has various characters depending on the shops and some shops press it strongly with a spatula or with a weight (iron) for exclusive use from long ago.
- 指定にあたっては、たとえば「人形浄瑠璃文楽」「能楽」のような芸能、「備前焼」「彫金」のような工芸技術といった無形の「わざ」を重要無形文化財に指定する。
- Intangible skills such as performing art including 'ningyojoruri' (Japanese traditional puppet show) and 'nogaku' (classical Japanese musical drama) or technique of arts and crafts including 'bizen yaki' (Japanese pottery produced in Okayama Prefecture) and 'chokin' (metalworking technique) are designated as important intangible cultural properties.
- 本来梅干は梅酢を作った後の副産物であり、利用法としてはこれを黒焼きにして腹痛・虫下し・解熱・腸内の消毒の効用を目的に食用よりもむしろ漢方薬として用いた。
- Umeboshi were primarily the byproducts of umesu (ume vinegar), and they were charred and used as herbal medicines for treating stomach aches, expelling parasitic intestinal worms, alleviating fever and sterilizing intestines, instead of being used as food.
- 本来砂糖は湿気を嫌う事から、金平糖自体の水分含有量は極めて低くなるように作られているが、近年ではボンボン菓子のように焼酎を含む物も開発・発売されている。
- Since sugar is not tolerant of humidity by nature, konpeito is made by the process to ensure extremely low moisture content but, in recent years, the shochu (distilled spirit) injected konpeito like bonbons has been developed and sold.
- 現在、ソースの甘辛さとマヨネーズの酸味の合わさった味が一定層の消費者に好まれていることから、関西風お好み焼きを供する多くの店ではマヨネーズが使用される。
- At present, the taste blending the salty-sweet taste of sauce and the acid taste of mayonnaise is preferred by some consumers and in many shops serving kansaifu-okonomiyaki, mayonnaise is popular.
- 薬味を身にまぶし実際に叩く「たたき」や、焼いてからたれをかけ木の棒で叩く「たたき」、とくに物理的に「叩く」という行為をしない「たたき」など多岐にわたる。
- It ranges from actual 'tataki' (patting) with condiments on meat, 'tataki' (beating) with a wooden stick after roasted and sauced, to 'tataki' without any physical act of 'patting' or 'beating.'
- たとえば十返舎一九の『東海道中膝栗毛』(1802年〜1822年にかけて出版)には、由比町(静岡県)のあたりで「売るはさざえの壺焼きや」という言及がある。
- For example, there was an expression that 'What we are selling in here is Sazae no Tsuboyaki' at around Yui-cho (Shizuoka Prefecture) in 'Tokai dochu hizakurige' (Shanks' Pony along the Tokaido Road) (Published from 1802 to 1822) written by JUPPENSHA Ikku.
- その一方で一般に出回っている養殖ウナギのように箸先でほぐすことを期待しても切れないことがあり、直接蒲焼を口に運んで食いちぎらなければならないほどである。
- On the other hand, some natural eels cannot be cut by chopsticks as the usual farmed eel so that they have to be bitten off with one's teeth.
- 古川緑波のエッセイによると、焼けた肉は具材を溶き卵に潜らせて食べるのは関西発祥で、関東の牛鍋をベースとしたすき焼き店では、溶き卵を出す店は無かったらしい。
- According to an essay written by Roppa FURUKAWA, Kansai is the birthplace of the custom of eating grilled meat and other ingredients after dipping them in beaten eggs, and reportedly, there was no restaurant in the Kanto region that offered beaten eggs for gyu-nabe based sukiyaki dishes at the time.
- 現在の製法は、笹形の木枠あるいは鉄製枠にすり身を入れておおよそを成型し、贈答品などではその後手で細かな成形をする工程を入れて、竹串に刺して焼いて作られる。
- In the current production process, fish-meat paste is roughly molded in the wooden or iron frame in the form of a bamboo leaf, placed on a bamboo skewer and roasted; however, as a gift item the paste is delicately molded by hand.
- 東南アジア・南アジアの鉄道駅構内や車内販売では、タイ王国では飯の上に肉料理と目玉焼きの載ったもの、混ぜご飯などの弁当が小さな散蓮華を付けて販売されている。
- As for Southeast Asia and South Asia, a box lunch of rice topped with meat dish and a sunny-side up, a box lunch of cooked rice with added ingredients and other types of box lunch are sold with a chirirenge (ceramic spoon) within station precincts or on the train in Kingdom of Thailand.
- 天正年間(16世紀後半)、瓦職人だった長次郎が千利休の指導により聚楽第を建造する際に使用された土を使って焼いた「聚楽焼」(じゅらくやき)が始まりとされる。
- It is said that Rakuyaki began in the late 16th century when a roof tile artisan Chojiro baked 'Jurakuyaki' by firing the soil used in the construction of Jurakudai villa under the teaching of SEN no Rikyu.
- 天明8年(1788年)の大火で版木を全て焼失し、再刻されたもので、最も古いものは「寛政四年六月 唐紙屋(からかみや)長右衛門 彫師平八」と墨書されている。
- On the oldest printing block, that was re-carved after being destroyed in the great fire in 1788, there is a description of 'June, 1792. Choemon KARAKAMIYA, carved by Heihachi' written in sumi.
- 加熱した刀身を水などで急激に冷やす「焼き入れ」の準備として、平地用、刃紋用(刃文用)、鎬地用の3種類の焼場土(やきばつち)を刀身に盛る「土置き」を行なう。
- As preparation for 'Yaki-ire (quenching)' to rapidly cool the heated blade with water or other liquid, 'Tsuchioki (soil coating)' where three types of Yakiba-tsuchi soil (soil used for quenching) are applied to the Hirachi (blade), Hamon (blade pattern) and Shinogichi (ridge line) are done.
- 91歳の時、甲府(甲府市金手(かねんて)町)の教安寺に七観音像(甲府空襲で焼失)を残し、甲斐善光寺において阿弥陀如来図を書き残してから木喰は消息を絶った。
- When in his ninety-first year, he produced and left Seven Kannon Statues (destroyed by fire in a Kofu air-raid) at Kyoan-ji Temple in Kofu (Kanente-cho, Kofu City,) and created an Amida Nyorai-zu (a picture of Amitabha Tathagata) at Kai-Zenko-ji Temple and then he disappeared.
- 元和 (日本)元年徳川家康が鵜飼を見物し、石焼きのアユに感賞し、以来、江戸城に毎年アユを献上するのが例となり、鵜匠21戸に戸ごとに10両の扶持を給せられた。
- In 1615 Ieyasu TOKUGAWA saw Ukai and was impressed by the taste of ayu baked on hot pebbles, so that it became a custom to present ayu to Edo Castle every year and 21 Ukai houses were each given 10 ryo as a salary.
- 1m x 2m程度の鉄板台のスペースを、焼き手である経営者の側に向かい、4~5人の客が椅子で囲むという形式で、最低2坪もあれば簡便な営業が行えたからである。
- There was an iron plate table about the size of one meter by two meters and four to five customers sat around the table facing the owner who cooked okonomiyaki and at least two tsubo (unit of land measurement; 3.95 square yards; 3.31 square meters) was big enough to be able to run a simple home business from.
- 料理人の見事な手捌きも楽しませるステーキの鉄板焼き店のサービスは日本人よりも外国人に好まれ、「みその」は日本を訪れる外国人の有名な観光スポットとなっている。
- As the service of this teppanyaki stake restaurant which includes the dazzling performance is favored by foreigners rather than Japanese, Misono has been a famous sight seeing place for the foreigners visiting Japan.
- 信楽焼の窯では、15世紀初頭の五位ノ木窯で擂り目が1条1単位のものが出現し、15世紀中葉から後半頃の長野3号窯や東出窯で擂り目4条1単位のすり鉢が出現する。
- In the kiln of Shigaraki yaki (Shigaraki ware), Suribachi with a single ridged pattern in one unit appeared in the Goinoki gama (kiln) at the beginning of the fifteenth century, and Suribachi with four ridged patterns in a single unit appeared in Nagano No.3 kiln and Higashide gama (kiln) from the middle to the latter part of the fifteenth century.
- その期間は冷凍商品「豚丼の具」、「牛焼肉丼の具」のみ発売していたが、2008年4月以降「冷凍牛丼の具」も一部の通信販売や生活協同組合などで販売を再開している。
- Yoshinoya sold only 'butadon ingredients' and 'beef yakiniku bowl ingredients' of frozen foods during the period, but resumed sales of 'frozen gyudon ingredients' through some mail orders or co-op stores after April 2008.
- 普通のたい焼きの表面の色は表面の糖分による(メイラード反応)によるもので、澱粉(タピオカなど)に置換え、表面の色を白くしたもの(白いタイヤキ)も売られている。
- The surface color of regular taiyaki is due to the effect of sugar contained in the batter (the Maillard reaction), although white taiyaki which are whitened using starch (tapioca etc.) are also available.
- 台湾での食べ方は表面の薄い膜を剥ぎ取ってから、酒を表面に軽く塗り、弱火で裏表を一、二分ずつ繰り返し火あぶり、表面が白くぶつぶつになるまでかりかりに焼き上げる。
- Stripping away the thin membrane covering the surface of the roe, the Taiwanese puts a small amount of sake on it and roasts both sides of the roe over a low flame for a few minutes until the surfaces become crispy and show white eruptions.
- 一例として、京都市の東寺の「弘法市」の際、「笹屋伊織」が販売する銅鑼焼きが挙げられるが、棒状に伸ばした餡にバームクーヘン状に小麦粉の生地を重ね焼くものである。
- One example is the Dorayaki sold by 'Sasaya Iori' at 'Kobo-ichi Fair' at To-ji Temple, Kyoto City, which has bean paste drawn into a stick shape and surrounded with Baum kuchen.
- 泥土を混入して着色すると、虫害に強く紙の隠蔽性が向上するとともに、日焼けせず長期間の保存に耐える耐候性が向上し、紙の肌がきめ細かくしっとりとした風合いがでる。
- After coloring the soil-contained paper, it not only becomes resistant to insect damage and increases the ability of concealment, but also becomes more durable for longer life without turning yellow from light and in fact becomes more beautiful and has a smoother surface over time.
- 幕末の動乱は藪内家にもおよび、元治元年(1864年)の兵火で家屋は全て焼失しているが、真翁以来の庇護者であった西本願寺の援助によって速やかに復旧を遂げている。
- The Yabunouchi family was also affected by the upheaval of the end of the Edo period, and the residence was completely burnt down during fighting in 1864; however, it was soon rebuilt thanks to the support of Nishi Hongan-ji Temple, which had been its benefactor since the Shino's time.
- 店によっては、各社のソースをブレンド(例えばオタフクをベースにウスターソースをブレンド等)するケースもあり、お好み焼き店を色々回るときに、楽しみなものである。
- Some shops blend the sauces of each company (for example, Worcester sauce is blended, based on OTAFUKU SAUCE, and so on) and it is enjoyable to visit many okonomiyaki shops.
- 団子を焼く場合は、磯辺餅に類似した食べ方も見られ、海苔のふりかけをかけたり、板海苔を巻いたり、わさび醤油につけたりして食べるなど、様々なバリエーションがある。
- When a dumpling is roasted, it may be prepared like Isobe rice cake; it may be sprinkled with seaweed seasonings, wrapped with dried seaweed, or dipped into soy sauce seasoned with wasabi.
- 叉焼のうまさには定評があり、特に、限定メニューである「トロ肉チャーシューメン」の叉焼(トントロではない)は絶品との呼び声も高い(ただし、値段も高めではある)。
- Having a solid reputation for the taste of its roasted pork fillet, the roasted pork fillet in 'roasted fatty pork fillet noodle' (not the fatty part of pork) is recognized as being a delicacy (although the price is high).
- このように混ぜて時間が経ってしまうと卵によるふくらみ効果が失われ、またキャベツもふやけてしまい、どんなに生地や焼き方が良くともサクサクとした食感にはならない。
- If too much time passes after mixing, the fluffy effect of the added egg will disappear and the cabbage will become wrinkly and no matter how good the dough is or the method of grilling, the crispy texture will not be accomplished.
- 麺の重量に対して具材(かやく)が6%以上のものが標準、15%以上のものが上級、カップ焼きそばやスパゲティの場合、4%以上が標準、10%以上が上級となっている。
- Standard is those of which ingredients are 6% or more to the weight of noodles and Upper grade, 15% or more, and for Kappu-yakisoba or spaghetti, Standard, 4% or more and Upper grade, 10% or more.
- 祝食としては、壱岐島を中心とした九州で食べられる鯛素麺や滋賀県の長浜市を中心とした湖北地方で食べられる焼鯖素麺、広島県の婚礼に供される「鯛めん」が有名である。
- Known as a celebratory foods are sea bream somen eaten around Oki no shima Island in Kyushu, grilled mackerel somen eaten in the Kohoku area (area north of Lake Biwa) around Nagahama City, Shiga Prefecture, and 'tai men' (literally meaning sea bream noodle) served in wedding banquettes in Hiroshima Prefecture.
- すり(擂)鉢が最初に登場したのは、鎌倉時代中葉から後半、すなわち、13世紀末~14世紀初頭頃で、備前焼の窯(グイビ谷窯、熊山山頂9号窯など)で発見されている。
- The first Suribachi in history appeared from the middle to the latter part of the Kamakura period, that is, from the end of the thirteenth century to the beginning of the fourteenth century, and was discovered in the kiln of Bizen yaki (Bizen ware) (such as Guibidani gama (kiln) and Kumayama sancho 9-go gama (No.9 kiln at the summit of Mt. kuma)).
- 清酒、合成清酒、焼酎、みりん、ビール、果実酒、ウイスキー、ブランデー、原料用アルコール、発泡酒、その他の醸造酒、スピリッツ、リキュール、粉末酒以外の酒類をいう。
- This includes drinks other than refined sake, synthetic sake, shochu (distilled spirit), mirin, beer, fruit wine, whisky, brandy, material alcohol, low-malt beer, other brews, spirit, liqueur and powder liquor.
- 近年は小麦粉に隠し味的な調味料やベーキングパウダーなど、場合によっては細かい乾燥紅しょうがなどの具がブレンドされた「たこ焼き粉」という専用の粉も発売されている。
- Nowadays, special powder named 'takoyaki-ko' (octopus dumpling powder), wheat flour into which a hidden flavor of seasoning, baking powder and sometimes red pickled ginger dried and ground to a fine powder are blended, is on sale.
- たこ焼きを盛り付けるか入れる使い捨ての容器は、薄く削いだ木(経木)によるボート形の皿が一般的だが、紙製・発泡スチロールの容器、薄いプラスチックの容器などもある。
- One-trip containers on or into which takoyaki is put are mostly boat-shaped trays made of paper-thin sheets of wood (kyogi), but some containers are made of paper, styrene foam or thin plastic sheets.
- 1921年(大正11年)に北大路魯山人が開設した美食倶楽部が、1925年(大正14年)にこの星ヶ岡茶寮を借り受けて会員制の料亭として営業したが、戦災で焼失した。
- In 1921, Rosanjin KITAOJI established Bishoku Club (a club for Gastronomy), and in 1925, he borrowed this Hoshigaoka-saryo (Star Mountain Tea House) and opened business as a membership ryotei; but it burnt down during the war.
- 初期の製法としては、素焼き後に加茂川黒石からつくられた鉄釉をかけて陰干しし、乾いたらまた釉薬をかけるといったことを十数回繰り返してから1000℃程度で焼成する。
- In the methos of early days, the process to make Black Raku is to souse tetsuyu (glaze containing iron) made of black stone in Kamo-gawa river on the bisque of work and then dry it in the shade, and when it dries, the work is dipped into tetsuyu again, and after this process is repeated 10-odd times, then the work is fired at about 1000 degrees Celsius in a kiln.
- 圧縮しない焼き方の理由として圧縮した場合、空気や水分を押し出し、かえって熱の伝わり方が悪くなり、味や食感を損なうので、極力避けることが望ましいためとされている。
- The reason why they grill it without pressing is that if it is pressed, the air or water will exude, heat conduction worsens, the taste or textures spoiled and so, it is desirable not to press it when possible.
- その後、「炉ばた」の一番弟子が大阪府で、二番弟子が北海道釧路市栄町で、ほか3名の弟子が東北地方の青森県や福島県などで炉端焼きの店を出した(大阪の店は既に閉店)。
- Later, the best apprentice at 'Robata' opened a restaurant in Osaka Prefecture, and the second best apprentice at Sakaemachi, Kushiro City, Hokkaido, and three other apprentices opened robatayaki restaurants in Aomori Prefecture, Fukushima Prefecture, etc. in Tohoku region (The restaurant in Osaka is already closed.)
- まもなく江戸時代になると、かまぼこ状の焼成室を階段状に連ねて仕上がりのばらつきを防ぐとともに大量生産を可能にしたいっそう熱効率が改良された連房式登窯が出現する。
- By the Edo period, the even more efficient Renboshiki-noborigama appeared, its half-tube shape baking rooms in a stepped arrangement advantageous for producing ware with uniform finish and giving it greater capacity.
- 戦災によって多くの能舞台が焼失した為、それまで流派ごとに分かれて演能を行っていた能楽師たちが、流派の違いを超えて焼け残った能舞台で共同で稽古を行いだしたのである。
- Because a lot of Noh stages were burnt down due to war damage, Noh musicians, who had been practicing their own style of Noh performance exclusively from the other sects, united and began to practice jointly on the Noh stages that were left standing.
- Because many Noh stages were burnt down during the war, Noh actors, who separately played Noh based on their schools until then, began to conduct joint practice beyond the difference of schools using Noh stages that remained unburned.
- 広島県はもともと酢の産地であり、その技術がソースの製造にも応用できたことがこれらのソースメーカーの隆盛につながり、お好み焼きの普及にも一役買ったものと考えられる。
- Hiroshima prefecture was the original area producing vinegar and they could apply the technique to the production of the sauce, which, they think, led to the prosperity of the sauce manufacturers and played a role for the spread of okonomiyaki.
- 内容物がインスタントラーメンのものをカップラーメン、蕎麦、うどんのものをカップそば、カップうどん、やきそばのものをカップやきそば(インスタント焼きそば)とも言う。
- Also those whose contents are instant ramen noodles are called Kappu-ramen, soba (noodles made from buckwheat) and udon (noodles made of wheat flour) are called Kappu-soba and Kappu-udon respectively, and yakisoba (fried noodles) are called Kappu-yakisoba (instant yakisoba).
- 日本銀行鹿児島支店が2008年2月に公表した、今回の焼酎ブームについてまとめたリポートでは「今回のブームは終焉した」と指摘、「銘柄選別の時代に入った」と結論付けた。
- In February 2008, the Kagoshima branch of the Bank of Japan noted that the boom was over and concluded that a time of selecting brands has started in the report of this shochu boom.
- また、刻んだホウレンソウやニンジンといった緑黄色野菜を溶き卵に加えて焼く、ウナギを中に入れて巻く(う巻き)などのものも知られており、いろいろと応用が利く料理である。
- It is easy to create variations by adding spinach, carrot and other colorful vegetables to the egg mixture; also, it can be used to roll up with a filling such as in a dish called umaki, in which shredded pieces of broiled eel are rolled in the center of layers of egg.
- (2008年12月現在、法令の条文上では「本格しようちゆう」のみが使用されており漢字の「本格焼酎」の登場例はないが、以下業界での慣用に倣って本節では後者を用いる。)
- (As of December 2008, shochu in hiragana as '本格しょうちゅう' has only been used in the letter of the law and in Chinese characters as '本格焼酎' has not appeared, but we use the latter in this text as the industry does.)
- 今川焼きを元に、種々の動物などを模した形に焼いた菓子が生まれ、その中で縁起が良く庶民がなかなか食べられない鯛の形をしたものが特に優勢になり現在に至ったとされている。
- Various animal shaped imagawa-yaki cakes were created and sea bream shaped cakes became particularly popular because sea bream were considered lucky fish and was too expensive for ordinary people.
- また、茅の輪の左右に設置する笹竹に願い事を書いた短冊を振下げ、七夕に河川に流すといった俗信仰は、書初めをどんどん焼きで焚くと筆が上達するといった行事と対応している。
- The communal worship that tanzaku (long, narrow card) cards on which a wish is written are hung up on small bamboos provided on the right and left sides of the kaya grass hoop and the bamboos are thrown into a river on the Tanabata festival corresponds to the event in which kakizome (New Year's writing, resolution) is burnt in the Dondon-yaki (a Shinto blessing of objects that have been a part of a celebration but are now debris consuming by fire from the 14th to the 16th of the lunar New Year) to improve writing.
- 近畿地方方面では三笠(奈良県の三笠山にちなんだ名前と言われている)の商品名で当該商品を販売している和菓子屋が多く、どら焼きの事を『三笠まんじゅう』と呼ぶことが多い。
- In the Kinki region many Japanese cake shops sell this kind of product under the name Mikasa (said to be named after Mt. Mikasa in Nara Prefecture) and Dorayaki are commonly called 'Mikasa Manju' (Mikasa bean cakes).
- また、この乱に関連して細川晴元によって山科本願寺を焼き討ちにされた際に孫である証如を置き去りにして、息子実恵 (浄土真宗)がいる願証寺に戻った事も非難の的になった。
- In connection with this war, Renjun was also condemned for having left his grandson Shonyo behind when Yamashina Hongan-ji Temple was burned down by Harumoto HOSOKAWA and having then returned to Gansho-ji Temple where his son Jichie (also known as Jitsue) (Jodo Shinshu sect) was.
- 沿岸部の岩礁地帯の植物が死滅して、焼いたサザエの殻のように、水面下の岩についた貝等の屍骸で磯全体が広範囲にわたって白く焼けたように見えることから、この呼び名がある。
- When vegetations are wiped out in the rocky areas along the shore, a wide area of rocky shore will look ash white as roasted turban shell and, hence, this term 'isoyake' which means 'shore-burning.'
- また、沖縄には「バター焼き」と称する料理があるが、これは日本本土で一般的なムニエルのような切身のバターソテーではなく、マーガリンで風味を付けた魚の丸揚げのことである。
- In Okinawa there is a dish called 'Bata yaki' (sautéed with butter) that is a fish deep-fried whole in margarine for flavor, it is not, however, a fillet sautéed with butter, similar to meuniere, which is common in mainland Japan.
- 例えば近畿日本鉄道近鉄奈良駅近くの株式会社千鳥屋奈良小鹿などでは通常のサイズのものの他に直径20cm弱の大きなどら焼きを「三笠」や「みかさ」という商品名で売っている。
- For example at Chidoriya Nara Kojika Co. near Kintetsu Nara Station they sell not only the usual size Dorayaki but also large Dorayaki nearly 20 cm in diameter under the product name Mikasa.
- 長期保存が可能なお土産用の広島風お好み焼きは、JR松山駅や広島県行きの水中翼船(現在の名称はスーパージェット)とフェリーの発着港である松山観光港などで販売されている。
- Hiroshimafu-okonomiyaki which can be stored for quite a while as a souvenir is sold at JR Matsuyama Station or Matsuyama Kanko Port which is the departure and arrival port for the hydrofoil for Hiroshima Prefecture (currently called Super Jet) and the ferries.
- 近畿地方では大阪市のイカリソース、神戸市のオリバーソースなど大手メーカーが以前からお好み焼き用のソースを販売しているほか、近年は広島市のオタフクソースも流通している。
- In the Kinki region, major manufacturers such as Ikari Sauce Co. in Osaka City, Oliver Sauce Co., Ltd. in Kobe City and so on have sold okonomiyaki sauce for a long time and recently those from OTAFUKU SAUCE Co., Ltd. in Hiroshima City have also been sold.
- 晴川院養信は、天保9年(1838年)と同15年(1844年)に相次いで焼失した江戸城の西の丸および本丸御殿の再建に際し、膨大な障壁画の制作を狩野派の棟梁として指揮した。
- Osanobu SEISENIN led the creation of numerous screen paintings as a master of the Kanoha group during the reconstruction of the Nishinomaru and Honmaru palaces of Edo Castle, which had burned down in 1838 and again in 1844.
- これは1964年にニューヨークにオープンしたenBenihana_(restaurant)やSHOGUNといった海外の日本料理チェーン店で鉄板焼きが供されたことによる。
- That is because Japanese restaurant chains such as Benihana (from 1964, New York) and SHOGUN have been serving teppanyaki foods.
- またシイタケを少量刻んで入れることで風味が増すことが知られている他、半分に切って種を取り除いたピーマンに、焼く前のハンバーグの材料を詰め込み、肉詰めピーマンが作られる。
- Besides, it is known that adding a small amount of chopped shiitake mushrooms makes hamburgers more flavorful and stuffed pimentos are made by halving a pimento, removing the seeds, and stuffing a raw hamburger meat mixture inside the pimento.
- 当初は瀬戸焼を中心にして唐物を模倣して作られていたが(特に「古瀬戸」(ふるせと)と呼ぶ)、江戸時代になると小堀遠州などの指導で日本独自の形式が生み出されるようになった。
- At first most pieces of Kuniyaki chaire were Seto-yaki (Seto ware), made in imitation of karamono (such pieces are specially called 'huru-seto' (old Seto ware)) but during the Edo period Japan's original type of chaire was created under the coaching of Enshu KOBORI.
- 1908年(明治41年)6月、同社のドキュメンタリー映画『韓国観』の撮影技師・福井繁一を監督に起用し、同社初の劇映画『いもりの黒焼』を製作、同作を同月25日に公開した。
- In June 1908, Shigekazu FUKUI, a cameraman of Yokota Shokai's documentary film 'Kankokukan' (view of Korea), was appointed film director to produce the first drama film 'Imori no kuroyaki' (burnt newt), which was released on 25th of the month.
- 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).
- 島根県の野焼きちくわ、鳥取県の豆腐ちくわ、広島県、岡山県の豆ちくわ、山陰の手握りちくわ、熊本県の日奈久ちくわ、愛知県の豊橋竹輪、徳島県の竹輪など、日本では各地で作られる。
- There are many Chikuwa made in Japan such as noyaki chikuwa (chikuwa grilled in the field, made from flying fish) in Shimane Prefecture, tofu chikuwa of Tottori Prefecture, bean chikuwa of Hiroshima and Okayama Prefectures, tenigiri chikuwa (chikuwa shaped by hand) of Sanin region, Hinagu chikuwa (chikuwa made in Hinagu region of Kumamoto) of Kumamoto Prefecture, Toyohashi Chikuwa of Aichi Prefecture, Chikuwa in Tokushima Prefecture and so on.
- 上新粉(米粉)、砂糖、ニッキ(肉桂・シナモン)の粉末を混ぜて生地を作り、薄く焼き上げたせんべいの一種で、形は箏を模しており、長軸方向が凸になった湾曲した長方形をしている。
- Yatsuhashi is a kind of thin rice cracker that is made by baking the dough consisting of joshinko (komeko) (high-quality non-glutinous rice powder), sugar and cinnamon powder that has been rolled out thin and cut into the shape of koto (a long Japanese zither with thirteen strings), which is a rectangle convexly curved symmetrically to the longer axis.
- 現存する法隆寺西院伽藍(金堂含む)は、一度火災で焼失した後、7世紀末頃に再建されたものであることが定説となっているが、法隆寺金堂の中の扉が、一応現存する最古の扉といえる。
- It's generally believed that the existing Garan of Saiin (West Precinct) in the Horyu-ji Temple (including kondo - main hall of a temple) was once destroyed by fire and rebuilt around the end of the 7th century, and the door in kondo of the Horyu-ji Temple is supposed to be the oldest existing door.
- 熱々が美味しく、また、広島風お好み焼の独特な成層構造を一口で味わうためにも「鉄板」で食べることを勧める者もいるが、しかしヘラで食べると金気臭さがあるので良し悪しであろう。
- Some recommend that Hiroshimafu-okonomiyaki should be eaten from an 'iron plate' because it is hot and delicious and has a unique stratified structure and the customers can enjoy it at one bite, and others say that eating it with spatulas smells like iron, which means there are good or bad points.
- うどん玉ではなく、そば玉入りが良い時は「そば入り」「モダンをそばで」とあらかじめ店に言わないと有無を言わせずうどん玉入りのモダン焼きになる店もあるので注意せねばならない。
- If you want soba-tama, not udon-tama, you must say 'soba iri' or 'modan with soba' in advance because if you do not say it, some shops willy-nilly serve modanyaki with udon, so you must be careful.
- お好み焼きを焼くときに、家庭ではホットプレートを使用するのが主流であるが、フライパンの方が火力に優れ、また手首の反動で、コテやフライ返しを使わずに美しく返すことができる。
- When grilling the okonomiyaki a hot plate is mainly used in the household, but a frying pan excels in heating power and the flip of a wrist can turn it over beautifully without using a trowel (spatula) or a turner.
- 主に挽肉とみじん切りにした野菜にパン粉を混ぜ、塩を加えて肉の粘性を出し、卵を繋ぎとして焼き固めた物であるが、味の濃いスープで煮込んだ「煮込みハンバーグ」という料理もある。
- It is made by mixing mainly ground meat and minced vegetables with bread crumbs, adding salt, which lends the meat mixture some cohesion, and eggs as a binder, and is broiled, and another type is 'nikomi hanbagu' (stewed hamburger) stewed in richly flavored soups.
- また、ハンバーグや鶏肉などの調理法として醤油を利用した照り焼きがしばしば用いられるが、この方法は日本のみならずアメリカ合衆国をはじめとする世界各国へと広がりを見せている。
- In addition, a cooking method known as teriyaki (grilling with soy sauce and sugar), is often used for hamburger and chicken, which has spread not only in Japan but also in various countries around the world such as the United States of America.
- 極端な場合は、「牛脂で焼いた肉を水と醤油で煮たもの(野菜やしらたきの類は入っていない)」や「肉じゃがのジャガイモ抜き」がすき焼きだ、と子供が思い込まされるケースも多々有る。
- In extreme cases, children are sometimes taught to understand sukiyaki to be 'a boiled dish of meat (after being grilled with grease from beef fat) in hot water and soy sauce (without vegetables and shirataki,)' or 'a dish of nikujaga (a sweet boiled dish of meat and potato) without the potato.'
- 薪オーブンは、日本では『魔女の宅急便 (スタジオジブリ作品)』で魚のパイを焼くシーンに登場したので、実物は見たことは無くても、どんなものかイメージし易い人も多いことだろう。
- A wood-fired oven in the scene where a fish pie was being baked in 'Kiki's Delivery Service' (produced by Studio Ghibli, Inc.) so people in Japan might be able to imagine what it was like even if they have not seen the real thing.
- 楽焼(らくやき)は、一般的に電動轆轤や足で蹴って回す蹴轆轤(けろくろ)を使用せず手とへらだけで成形する「手捏ね」(てづくね)と呼ばれる方法で成形した後焼成した軟質施釉陶磁器。
- Rakuyaki is a soft-type glazed ceramic ware baked after formed not by an electric potter's wheel or kerokuro (a kicking potter's wheel), but just by the hands with the clay on a pallet called tezukune (handmade.)
- これらの焼損壁画は通常は一切公開されていないが、法隆寺の世界遺産登録を記念し、1994年(平成6年)11月1日から11月23日にかけて、抽選で当選した人にのみ特別公開された。
- Although, these fire damaged murals have been usually never opened to public, in commemoration of registering Horyu-ji Temple as World Heritage, they were shown to only those selected in a lottery from November 1 thorough 23, 1994.
- また、関西では加えられる具材を指して「○○玉」と呼ぶところを「○○天」と表現するのが一般的で、これはもんじゃ焼きと同様に卵がオプションであった時代の名残りであると考えられる。
- And in Kansai the added ingredients are generally referred to as 'XX ten' instead of calling them 'XX tama' and this is thought to be because of the vestige of the time when an egg was an optional ingredient as in monjayaki.
- なお、現代の磯を見慣れている人には「磯焼け」が常態であるのでこの言葉に実感はないが、半世紀前の人々が普通に見た磯(水中)は、岩などが見えないほど海草が生い茂っていたのである。
- Although 'shore-burning' is the normal condition for those who are used to seeing the present rocky shores and they can not get a real sense of that term, half a century ago, people commonly saw rocky shores under water which were so densely covered with marine plants that rocks were not visible.
- 野菜や肉などを煮込んだ鍋に、カレーカレー粉と小麦粉を油で炒めて少し焼き色をつけたもの(ルー (食品))を入れ、とろみが出るまでさらに煮るというのがオーソドックスな作り方である。
- An orthodox way of cooking curry sauce is to add a fried and lightly browned mixture of curry powder and flour (roux) into a pot in which vegetables and meat have been stewed, and stew them until the sauce becomes viscous.
- なお、法隆寺金堂壁画についてはしばしば「焼失した」と表現されているが、後述のように、オリジナルの壁画は黒こげになったとはいえ現存しているので、「焼損した」とするのが妥当である。
- Additionally, although the murals of the Kondo of Horyu-ji Temple are often said as 'lost by fire,' the charred murals do exist today as following mentioned and it is appropriated to express them as 'damaged by fire.'
- 焼損した壁画と焼け残った内陣小壁の飛天図とは1958年(昭和33年)2月8日、「金堂外陣旧壁画(土壁)12面」「金堂内陣旧壁画(土壁)20面」として重要文化財に指定されている。
- The fire damaged murals and the survived Hiten painting on a Shoheki of the naijin were designated as important cultural properties as 'Kondo gejin kyu hekiga or tsuchikabe juni men' (12 old mural paintings [mud wall] of the gejin in the Kondo) and 'Kondo naijin kyu hekiga or tsuchikabe niju men' (20 old mural paintings [mud wall] of the naijin in the Kondo) respectively on February 8, 1958.
- 簡易な屋台ではスイカ、パイナップル、パパイヤなどの果物、オレンジ、ココナッツ、ロンガンなどのジュースや豆乳などの飲料、魚のすり身のチップスや焼き鳥など様々なものが売られている。
- Malaysian simple street stalls sell: Fruits such as a watermelon, pineapple, papaya; Juice such as: Orange juice, coconut juice, and longan juice; Beverages such as soymilk; there are other foods such as: fish paste chips and yakitori (grilled chicken).
- そして戦後、ホルモン焼きの屋台が「ホルモン屋」や「朝鮮料理屋」という名称になって行く中、新宿にミノやセンマイといったホルモンだけでなくロースやカルビなどの精肉を用いる店が出来る。
- After the war, while stalls selling horumonyaki became referred to as 'horumonyaki-ya' or 'chosen ryori-ya' (lit. Korean food shop), restaurants started business in Shinjuku which sold high quality meat such as sirloin and beef ribs in addition to small intestine such as mountain chain tripe and bible tripe.
- こうした地域は関東地方・中部地方・中国地方・四国地方などに広がっており、その多くはかつては水田を作るには不適当であったため、米以外の作物で定畑や焼畑を行っていた地域とされている。
- The Kanto region, the Chubu region, the Chugoku region, and Shikoku region included these dry fields, where people cultivated fields or practiced slash and burn techniques for products other than rice, because those lands had not been suited for rice paddies in those days.
- どこでいつから関西風お好み焼きにマヨネーズをつけるようになったかは諸説あり定かではなく、ぼてぢゅうの説、個人店が最初という説、またそれ以前から家庭内で使われていたと言う説もある。
- There are various theories about from where or when Kansaifu-okonomiyaki started to be made using mayonnaise and this isn't known for sure, but there is a theory that Boteju (a long-established okonomi-yaki chain famous throughout Japan) started to use it, and another theory that an individual shop started using it, and also a theory that it has been used in households for a long time.
- 唐紙は、胡粉(鉛白を原料とした白色顔料で、室町期以降は貝殻を焼いた粉末を用いた)に膠をまぜたものを塗って目止めをした後、雲母の粉を唐草や亀甲などの紋様の版木で摺り込んだものである。
- Karakami was made in the following process; sealed up by pasting the mixture of whitewash (a white pigment made of white lead and a powder made by baking shells was used after the Muromachi period) and glue, and mica powder was printed on it by using printing block of patterns such as arabesque and tortoiseshells.
- 地場産業の家具・桐箱製造業で働く母親が多く、お好み焼きは子どものおやつや晩ご飯だったため、子どもがお小遣いで食べられるようにとバラ肉ではなく安い合い挽き肉を使ったのが始まりである。
- Many local mothers worked for the manufactures of furniture or paulownia boxes which were the local industry and their children ate okonomiyaki as a snack or supper and in order for the children to be able to buy it with their pocket money, cheap minced pork and beef began to be used instead of pork ribs.
- (朝鮮・韓国における日本起源否定の流れの一つに)別冊BUBKA2006年7月号33ページに「焼肉」の起源は日本であるが、日本発祥といえども始めたのは朝鮮人であるという説が掲載された。
- On page 33 of the July 2006 supplement edition of the magazine called BUBKA, it is stated (as one of a wave of denials in Korea of a Japanese origin) that 'Yakiniku' originated in Japan but even though its place of origin can said to be Japan, it was Korean residents of Japan who actually created it.
- 大正12年の関東大震災の際には主食的位置を占め、昭和になると東京ではウスターソースを塗って食べる「文字もんじゃ焼き」や「一銭洋食」が食料不足を補う方法としてもてはやされるようになる。
- In the Great Kanto Earthquake of 1923, it played a role as a staple diet and in the Showa period 'mojimonjayaki' (a type of Japanese pan-fried batter with various ingredients) eaten by coating it with Worcester sauce or 'issen yoshoku' (literally, one cent Western food) became popular as the way of making up for food insecurity.
- 一時期各会社より乾燥麺タイプで調理時間が1分の製品が発売されたが、食べ終わる前に麺がのびてしまう等の問題が在ったため多くは短命に終わり、一部の焼きそばタイプで存続するに留まっている。
- The dried noodle products of which cooking time is one minute were sold by the companies for a certain period of time, but many of them were short-lived due to problems, such as noodles lost texture before eating, thereby only the yakisoba type remains.
- 揚げ物にウスターソースをかけるスタイルは、この中で生み出されており、その影響でウスターソースを用いるだけで一銭洋食なる名称の食べ物も生み出され、これは後にお好み焼きへと派生していく。
- This trend influenced and established the use of Worcester sauce on fried dishes, which led to a dish named issen yoshoku, which used Worcester sauce and was later developed into okonomiyaki (savory pancake with various ingredients).
- 肉を焼いて食べるという基本的な調理法である為に、起源には様々な説が存在するが、2001年のNHK人間講座で「焼肉は韓国文化と思いがちだが、戦後の日本が生んだ食文化である」と放送された。
- As grilling is a basic cooking method, there are various theories regarding its origin but an edition of Ningen Koza of Japan Broadcasting Corporation in 2001 stated that 'although often believed to be part of Korean culture, yakiniku actually originated in Japan after the World War II.'
- このように高価な唐物を尊ぶ風潮に対し、珠光は粗製の中国陶磁器(「珠光青磁」と呼ばれる安価な青磁が代表的)などの粗末な道具を使用したし、利休の師であった武野紹鴎は信楽焼や備前焼を好んだ。
- Contrary to the trend appreciating such expensive karamono, Juko was using humble utensils such as inexpensive Chinese ceramics (inexpensive celadon ceramics called 'Juko Seiji' were typical) and Joo Takeno, Rikyu's teacher, was fond of Shigaraki-yaki ware and Bizen-yaki ware.
- (3) 1877(明治10)年ごろ、兵庫県多可郡中町(現・多可町)安田の豪農山田勢三郎が自作田で見つけた大きな穂を近隣地にも奨励し、俵に「山田穂」の焼き印を押して出荷したことから始まる。
- (3) It was begun around 1877 by Seizaburo YAMADA, a wealthy farmer in Yasuda, Nakacho (currently Takacho), Taka-gun, Hyogo Prefecture, who recommended large ears that were found in his own rice field to farmers in the neighborhood and delivered rice in bags carrying the 'Yamadabo' brand.
- 昭和やそれ以前の時代において、冬の時期に道路や庭に積った葉落葉を集め、焚き火として燃やす際に、一緒にサツマイモを入れて焼く光景は、冬を物語るものとして扱われ、冬を表す季語ともなっている。
- During the Showa period or before, pictures of people collecting falling leaves on the road or the garden during the winter season, and of putting sweet potatoes inside the leaves when burning them on the bonfire, were considered scenes which speak for winter, and ishiyaki imo is a season word to describe winter.
- 新鮮な魚介類などの切り身・むき身や、サバ(酢締めしたもの)・マアナゴ(煮付もしくは焼いたもの)等調理を加えたもの、卵焼きを切り分けたもの等の具を、手のひらで酢飯の上に乗るよう握ったもの。
- This sushi is bite-sized vinegared rice topped with sliced or shucked fresh seafood, cooked seafood such as mackerel (marinated in vinegar), conger (cooked in soy sauce or grilled) or other ingredients such as sliced omelet (a Japanese style omelet) and so on which is formed by hand.
- 北米の鉄板焼きレストランでは、輪切りにしたタマネギを重ねて富士山に見立て炎をつけて白煙を噴出させたり、火をつけた料理器具でジャグリングをするなど料理の範疇を超えたショーとしても知られる。
- Performances beyond the category of cooking such as to pile up round slices of onion like Mt. Fuji and burn them to give white smoke or to juggle cooking utensils being fired up, at teppanyaki restaurants in the North America, are known.
- どんどん焼きが進化したもので、大正時代の近畿地方にて、水で溶いた小麦粉を焼いて、刻みネギなど乗せて焼いた物に、ソースをかけた物が出されていた物が一銭洋食として駄菓子屋などで売り出された。
- It was evolved from the dondon-yaki (okonomiyaki wrapped around a wooden stick to take away), and in the Taisho period wheat flour mixed with water and baked with chopped green onion and sauce added onto it was sold at mom-and-pop candy stores in the Kinki region.
- 逆に、広島以外で広島風お好み焼きといえば、字義通り広島風のスタイルを取り入れた生地の厚いタイプ、あるいは「広島風お好みピザ」に近いものであることが多く、広島人の期待は裏切られることが多い。
- On the contrary, except in Hiroshima, Hiroshimafu-okonomiyaki often refers to the one that literally incorporates the Hiroshima style and where the dough is thick or the one which is similar to 'hiroshimafu-okonomi pizza' (Hiroshima-style savory pancake with various ingredients) and many people in Hiroshima are disappointed.
- 一般的な具材…キャベツ(大量に)、モヤシ、カツオの粉(魚粉)、豚肉(バラ肉等の脂が多目の部位のスライス、)、やきそば(ほとんどがラーメン)、うどん、鶏卵(目玉焼きより薄めに伸ばして載せる)
- Common ingredients: cabbage (large amount), bean sprouts, bonito powder (fish powder), pork (slices of parts that include relatively much fat in the pork back ribs and so on), yakisoba (mostly ramen), udon, hen's eggs (spread more thinly than sunny-side up eggs).
- 天徳 (日本)3年(959年)9月内裏焼失のとき桜も焼けたため、内裏造営におよんで、重明親王の家の吉野桜を移植し、康保元年(964年)11月、同2年(965年)正月の2回にわたり改栽した。
- The cherry tree was also burnt down during a fire which occured in the inner court in September 959; the Yoshino cherry tree at the residence of Imperial Prince Shigeakira was replanted when the inner court was rebuilt, and it was replanted twice in November 964 and New Years in 965.
- なおレストランによっては、レトルト食品のハンバーグでは焼いた際のふっくら感が出し難いために、焼く前の生のハンバーグを冷凍又は冷蔵してストックしておき、それを解凍して焼き上げるところもある。
- Some restaurants, however, thaw raw hamburger patties in frozen or chilled storage and then broil them in order to serve light and fluffy textured hamburger patties, a texture which retort hamburger patties cannot provide when broiled.
- ハンバーグの起源は、ドイツのハンブルクで労働者向けの食事として流行したタルタルステーキを焼き固め、ソースをかけて味付けした料理からだと言われている(「ハンバーグ」は、を英語読みしたもの)。
- The origin of 'hamburger' is said to derive from a steak tartar broiled and seasoned with sauces, which became popular as a common food for laborers in the German city of Hamburg (the term 'hanbagu' comes from an English pronunciation of 'Hamburg').
- お好み焼きの食感を損なう原因の一つとして生地を鉄板に乗せた瞬間の温度低下があるが、鉄板が厚く、またその分火力が強くなればなるほど生地を乗せたときの温度低下が少なく、理想的な温度を維持できる。
- When putting dough on the iron plate the temperature goes down, which can spoil the texture of okonomiyaki, but if the plate is thick and accordingly, more heat is used, the less the temperature decreases when putting the dough on, and the ideal temperature can be maintained.
- コンベアに並ぶのは寿司のほか、刺身、鶏の唐揚げ、餃子、日本酒など日本食を取り揃え、また紅茶、パン、ケーキ、フルーツ、あるいは唐辛子入り鶏ラーメンや焼きうどん、天ぷらまで揃えてメニューを工夫。
- Other than sushi, there are also various selections including Japanese food and drinks such as sashimi, fried chicken, dumplings, rice wine and also tea, bread, cakes, fruit, chicken ramen noodles with red pepper, fried wheat noodles, tenpura.
- 具材は、白菜や葱などの野菜類、大豆製品(厚揚げ、焼き豆腐、油揚げ)、練り物類(はんぺん、ちくわ)、エビや魚、貝などの魚介類、肉類(牛、鳥、豚)、キノコ類など、ほとんど何でもアリといってよい。
- Varieties of ingredients, or almost anything else, are cooked in Yosenabe: vegetables such as Chinese cabbage and Welsh onion; processed-soybean products (atsuage [thick fried tofu], yakidofu (grilled tofu), abura-age [deep-fried tofu]); fish-paste products (hanpen [a cake of ground fish combined with starch and steamed], chikuwa [fish sausage]); seafood such as prawn, fish, or shellfish; meat (beef, chicken, or pork); and mushrooms.
- しかし、桃山時代には茶の湯が興隆したため、初代、奥村次郎衛門藤作が太閤豊臣秀吉より絶賛され、陶作と名を改めたというエピソードも残っていることから、当時から朝日焼は高い評判を得ていたことになる。
- But, Asahi yaki seems to have been highly appreciated since the Momoyama period when tea ceremony had arisen and prospered, and Jirouemon Tosaku OKUMURA, originator of Asahi yaki, was praised by Taiko (father of the Imperial adviser) Hideyoshi TOYOTOMI and then changed the letters of his name from 藤作 (literally, grower of wisteria) to 陶作 (creator of pottery) both of which remain unchanged in pronunciation.
- 梅酒をつける際にベースとなるアルコールやみりんの主原料としても使われた他、日本酒の仕上げ工程において中途で発酵を止め、防腐や辛口に仕上げる目的で用いられる「柱焼酎」として使われる場合も多かった。
- It was also used as a major ingredient of alcohol and mirin (sweet rice wine for seasoning) the basis of plum wine and also often used as 'hashira jochu' in the finished processing of rice wine to stop fermentation, preserve rice wine from decay, and make it dry.
- 現在の大阪では多くの店でマヨネーズがかけられているのに対し、神戸ではより伝統的なお好み焼きにこだわり、マヨネーズを置かない店も少なからず存在し、また置いていても注文しないと出てこないことも多い。
- Currently in Osaka many shops use mayonnaise, while in Kobe, which sticks with the traditional okonomiyaki, many shops do not prepare mayonnaise and do not serve it without being ordered even if it has been prepared.
- 本来は、昭和の物資不足の時代に、中華人民共和国天津市産の良質米である「小站米」(シャオチャンミー)をわざわざ使った、蟹肉入り卵焼き乗せ丼という意味であり、「天津芙蓉蟹肉飯」という料理名であった。
- Originally, during the Showa period when Japan faced supply shortages, the name came from 'Tianjin Fu Rong Xie (fried crab with egg white)' with rice, which meant a dish served using a donburi (china bowl) that contained steamed rice from 'Xiaozhanmi,' which is a high-quality rice produced in Tianjin City in the People's Republic of China, topped with fried egg with crab meat.
- 近年は、特に回転寿司や日本国外の寿司料理店において、ミニハンバーグ、叉焼などの肉類や、シーチキン(ツナフレーク)・アボカドなどの和食以外をネタにした、従来の寿司から見ると奇想なものが増えている。
- In these years, sushi using 'neta' other than that used in washoku (Japanese food) such as meats including mini-sized hamburger steak, roast pork and so on, canned tuna (flaked tuna), avocado, and so on, which looks odd from the viewpoint of conventional sushi, is increasing especially in 'conveyor belt' sushi bars and sushi restaurants outside Japan.
- 中央会加盟業者がJRの駅構内で販売している場合でも、横浜駅や鳥栖駅で売られている焼売や、大船駅で売られているサンドイッチ弁当のように、米飯が入っておらず「駅弁マーク」を付けることができなかったが、
- Although sold by member companies of the Central Committee within station precincts, some box lunches were not allowed to attach the 'Ekiben mark' because it lacks rice, which include 'Chinese steamed meat dumpling' sold at Yokohama Station and Tosu Station and 'Sandwich' (sandwich box lunch) sold at Ofuna Station.
- 明応9年(1500年)に巡行に参加したという記録があるが、江戸中期の宝暦年間(1751年~1763年)より不参加と言われ、天明8年(1788年)の「天明の大火」で御神体の布袋尊と二童子を残し焼失。
- There is a record that Hotei yama participated in the parade in 1500 but it is said that the Hotei yama has not participated in the parade since the Horeki era (from 1751 to 1763), the middle of the Edo period; the Hotei yama was lost in 'Tenmei no Taika' (Fire of Tenmei) in 1788 except for the Hoteison (pot bellied god of good fortune) and two children or the objects of worship.
- 真言宗の建て直しを図るが、この強硬策に当然に反発した上下の僧派閥は覚鑁と激しく対立、遂に1140年、覚鑁の自所であった金剛峯寺境内の密厳院を急襲してこれを焼き払ったうえ金剛峯寺追放という凶行に出る。
- He tried to rebuild Shingon sect, but naturally, higher and lower priest factions revolted against his hard-line measures and were bitterly confronted Kakuban, and finally in 1140, they went on a rampage to conduct a raid on Kakuban's living place, Mitsugonin Temple, in the precincts of Kongobuji Temple to burn it, and banished him from Kongobuji Temple.
- しかし、現在ではマヨラーと呼ばれる何にでもマヨネーズをかけないと気のすまない若者が増加し、全国区のテレビによる影響、露天営業のたこ焼きにはマヨネーズを付けている事などの事情から、決定的な説ではない。
- However, now the young people who put mayonnaise on every type of food, called mayorar (mayonnaise addict), have increased and there is TV influence across Japan and the takoyaki (octopus dumplings) of rotensho (stallholder) includes mayonnaise on, and there is no conclusive theory.
- お好み焼き専門店でも卓上にセルフサービス用のマヨネーズを置いている例が増えているが、現在も店舗によっては追加料金を必要とする場合もあり、この場合スティックタイプ個別包装のものが添えられる例が見られる。
- The shops that put self-service mayonnaise on the table have increased even in the okonomiyaki shops, but even now, depending upon the shops, it is sometimes necessary to pay an extra fee for it and in this case, for example, individually-packaged mayonnaise sticks are served.
- 天明8年(1788年)、天明の大火に遭遇、家屋敷を失うが、他の千家十職がそれまでの家伝や資料なども失った家が多かったのに対し、黒田家は倉だけは焼け残ったため、比較的古い資料を現代まで伝える結果となる。
- In 1788, he lost his estate during the Great Fire of Tenmei, but thanks to warehouse of the Kuroda family which survived, old materials have been passed down through the family to this day, while most of other Senke Jisshoku lost their family traditions and materials.
- ちなみに、物価水準が現在(21世紀初頭)の1/10位であった昭和30年頃には、キャベツを主な具材とする野菜焼きが15~20円、それに若干の肉を加えたもの(にくてん)が20~30円という価格帯であった。
- For comparison, around 1960 when the price level was one-tenth that of the present time (the early twentieth century), yasaiyaki (fried vegetables) using cabbage as a main ingredient cost 15 to 20 yen and if some meat was added (nikuten), it cost 20 to 30 yen.
- また現在では、外来のピザやクレープ等あるいは創作料理の流行の影響を受け、チーズやイチゴ、チョコレート他の具材をトッピングとして載せるなど、若年層の好みに応じて一風変わったお好み焼きを出す店も増えている。
- Also nowadays, from the influence of pizzas, crepes and so on from foreign countries or other creative cuisine, ingredients like cheese, strawberry, chocolate and the others are topped on it and the shops have increased, where unique okonomiyaki suiting the taste of young people are served.
- 源頼光が大江山の酒呑童子を斬ったとされる「童子切」(伯耆国の安綱作、国宝)やキツネに合鎚を打たせたという伝説のある「小狐丸」(山城国の三条宗近作、第二次大戦時に焼失)などがこの時期を代表する日本刀である。
- Representative Japanese swords of this period are; 'Doji giri (killing ogre)' sword by which MINAMOTO no Yorimitsu cut Shuten-doji (Drunk Ogre) on Oe Mountain (made by Yasutsuna in Hoki Province, National Treasure); 'Kogitsunemaru (small fox)' sword which has a legend that a fox helped with the forging (made by Munechika SANJO in Yamashiro Province, lost during the Second World War).
- 民話に登場する鬼は、金または栗色の髪で赤い肌である事が多い為、ロシア方面などからの海賊を、外国人を知らない民衆が見て怪物だと思い込んだのではないかとも言われている(色素の少ない肌は日焼けすると赤くなる)。
- Because Oni appears in folk tales most often with gold or light brown hair and red skin, it is said that Japanese people who had never seen foreigners mistook pirates from Russia or other countries for monsters (as lightly pigmented skin turns red due to sunburn).
- スエヒロの当時の社長が、しゃぶしゃぶを始めたきっかけは『夏場に焼肉が売れないため』の対策であり、冬の料理と思われがちなしゃぶしゃぶだが、実際は夏の料理であり、俳句の季語として使うのであれば、『夏』が正しい。
- The president of Suehiro at the time introduced sukiyaki for the reason that 'it was not possible to sell yakiniku (grilled meat) during summertime,' and shabu-shabu, which is often considered to be a winter dish, is actually a typical summer dish.
- 春木屋善兵衛説 - 同じ文政年間(1818 - 1829)の『江戸買物独案内』によると、土用に大量の蒲焼の注文を受けた鰻屋、春木屋善兵衛が、子の日、丑の日、寅の日の3日間で作って土甕に入れて保存しておいた。
- The Zenbei HARUKIYA origin theory: According to 'Edo kaimono hitori annai' (the shopping guide of Edo) compiled in the same Bunsei era (1818-1829) as the above, Zenbei HARUKIYA, an eel restaurant owner received a large order for 'kabayaki' (eel split, grilled and basted with a sweet sauce) during the doyo, so he grilled eel on the day of the Rat, Ox and Tiger consecutively and kept it in earthenware pots;
- また糸魚川静岡構造線以東は焼き餅で、西は焼かずに入れるという傾向があるものの、個別の地域差が大きく、これだけで割り切れるものではないが、日本の東西の食習慣の違いを表わす例としてよく持ち出されるものでもある。
- There is a slight regional tendency that mochi are baked before being used in zoni in the areas to the east of the geotectonic line of Shizuoka-Itoigawa. the fact that they are not baked in the areas to the west of the line is often mentioned to point out a difference in eating habits between the east and the west in Japan, however, the difference is not so distinctive, because regional variations also exist within each area.
- その後、疫病が流行ると、尾輿らは、外国から来た神(仏)を拝んだので、国津神の怒りを買ったのだ(「昔日不須臣計 致斯病死 今不遠而復 必當有慶 宜早投棄 懃求後福」)として、寺を焼き仏像を難波の掘江に捨てた。
- After that, plagues became prevalent and Okoshi and the others, believing that 'because he worshipped a foreign god (Buddha), he has brought the wrath of the gods of the land down upon us', set fire to the temple and threw the statue into a canal at Nanba.
- 大阪では多くの店でマヨネーズがかけられているのに対し、神戸ではより伝統的なお好み焼きにこだわり、マヨネーズを置かない店も少なからず存在し、また置いていても注文しないと出てこないことも多いが広島も同様である。
- In Osaka many shops use mayonnaise while in Kobe which sticks to the traditional okonomiyaki many shops do not have mayonnaise and even if they have it, it is not often served unless someone specifically orders it and it's the same in Hiroshima.
- 鰻重とは鰻が重なった状態の鰻重ね(うながさね)を意味するとして、御飯と鰻の蒲焼をサンドイッチ状(=挟む)にし表面の鰻の下のご飯の下に更に蒲焼が入った合計二匹分の蒲焼が入ったものを鰻重と呼ぶ地域や店舗がある。
- In other regions and restaurants, where the word Unaju means overlapped eel, rice sandwiched in between two broiled eels, that is, one eel is put on the surface of the rice and the other eel placed under the rice, is called Unaju.
- 鰻重(うなじゅう,うな重)とは、一般には木製の四角い箱に漆塗り等の塗りをかけた蓋の付いた食器である重箱の中に御飯を入れウナギの蒲焼を載せ、上から蒲焼のタレをかけた日本料理の一つ、又は鰻料理を入れる食器の名称。
- The terms 'Unaju' (written as 鰻重, うなじゅう, うな重) refer to a Japanese dish, which contains broiled eel on rice with sauce in Jubako (generally tiered square wooden boxes with a cover which is coated by urushi Japanese lacquer) or refers to a specific kind of container used to serve broiled eel.
- 焼き上げられた後にソースなど調味料が塗られていない場合、なにも調味料をつけないで食べる(本体に味付されている場合は何もつけられず供される)ほか、食べる際に醤油、最近ではポン酢や食塩で味付けして食べることもある。
- If no seasonings are added to takoyaki after it is finished, you can eat it without any seasonings, (Takoyaki is usually served without seasonings when it already has some flavor.) or you can eat it after adding soy sauce, or ponzu sauce or salt these days.
- 特に広島市内には多くの小規模な店舗があるが、これは戦後これらのソース会社がそれぞれのお好み焼き店の開業の支援をしてきたからで、「近所の主婦」が内職の感覚で自宅の一部を改装して安価で店を開くことが出来たのである。
- Especially in Hiroshima City there are lots of small-scale shops because they were supported by these sauce companies to open the shops after the war and thus 'housewives in the neighborhood' could open the shops at a low price as a kind of part-time job after refurbishing some parts of their houses.
- ただし、現在「醤油だんご」として各地に残るものは商品化しているため、蒸したままの柔らかい団子に生醤油をつけたものや、焼きながら醤油をつけたもの、あるいは、磯辺餅に似たものなど、既に古い製法からの変化が見られる。
- However, since 'soy sauce dumplings' that have remained in various districts are merchandised nowadays, there are variety of recipes that have changed from the old recipe, such as, dipping hot steamed dumplings into raw soy sauce, roasting and dipping dumplings into soy sauce, and something similar to Isobe rice cake.
- ブームのピーク時には芋焼酎の原料となるサツマイモが市場に不足する深刻な問題が起きたほか、一部銘柄ではプレミアがつき、一本数万円などという値段が付けられるようになり、森伊蔵については偽物が出回る事件にまで発展した。
- At the peak of the boom, it caused a serious lack of sweet potatoes from which sweet potato shochu was made, in the market and also because some brands labeled premium and priced at tens of thousands of yen per bottle, counterfeit Moriizo appeared on the market.
- 本田技研工業が開発した可変バルブ機構「VTEC」は、焼き鳥を焼いているのを見ていた技術者が、串に打たれた具材が回ったり回らなかったりする(ネギは回るのに肉は回らない、など)のを見てその機構を思いついたと言われている。
- A rumor has it that the idea of 'VTEC,' a variable valve mechanism developed by Honda Motor Co., Ltd., hit the engineer when the engineer was looking at yakitori being grilled and observed that some skewered ingredients rotated and others did not (e.g., green onion pieces turned but meat did not).
- Athlon CPUの内でもコード名Thunderbirdコアのプロセスで生産された時期のものは、この種の故障が多発した事から、熱破損がこう呼ばれるようになった(鳥=Thunderbirdコア が 焼ける=熱破損)。
- The thermal failure came to be called by this name because the Athlon CPU, particularly the ones manufactured in the process for the core having the code name of Thunderbird, caused frequent failure of this type (burned bird = burned Thunderbird core = thermal failure).
- 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).
- 1897年(明治30年)から1949年(昭和24年)までの間に、古社寺保存法および国宝保存法に基づいて「国宝」に指定された物件は火災で焼失したもの等を除き、宝物類(美術工芸品)5,824件、建造物1,059件であった。
- Between 1897 and 1949, based on the Law for the Preservation of National Treasures and the Law for the Preservation of Old Shrines and Temples, there were 5,824 cases involving treasures (art or craft items) and 1,059 cases involving buildings designated as national treasures, excluding those that had been burned in fires.
- ①酒場、料飲店が自分の店で販売(飲酒)することを目的に蒸留酒類と酒以外の物品(梅など)を混和する場合および焼酎と水を事前に割っておいたものを提供するいわゆる前割りには酒税法に定められているみなし製造の規定を適用しない。
- 1 The provisions of the Liquor Tax Law concerning deemed production are not applied to cases where bars and restaurants mix goods, other than alcohol (like ume), with spirits or when so-called maewari, which is shochu mixed with water in advance, is offered for the purpose of selling the beverages (for drinking) in their premises.
- また、文化 (日本)元年(1804年)の『料理談合集』や文政12年(1829年)の『鯨肉調味方』にも具体的な記述が見られ、使い古した鋤を火にかざして鴨などの鶏肉や、あるいは鯨肉などを加熱する一種の焼肉であったことが判る。
- Other concrete descriptions of sukiyaki exist in the books 'Ryori-Dango-shu' (literally, collection of consultations on cooking) published in 1804, and 'Geiniku-Chomi-kata' (literally, how to season whale meat) published in 1829, from which we can derive that sukiyaki dishes were cooked by broiling poultry meat such as duck and chicken or other meat like whale meat, on a heated spade over a fire.
- 1883年(明治16年)に東京の上野公園で「第一回水産博覧会」が、1908年(明治41年)に「大日本水産会第一回鰹節即売品評会」が開催されるなど、各地で鰹節の品評が行なわれ、東の焼津節・西の土佐節の品質が高く評価された。
- Katsuobushi fairs were held nationwide, such as 'the First Fisheries Exhibition' in Ueno Park, Tokyo, in 1883, and 'Japan Fisheries Association's First Katsuobushi Fair and Spot Sale' in 1908, and at those fairs Yaizu-bushi (of eastern Japan) and Tosa-bushi (of western Japan) were highly evaluated for their quality.
- - 上記の床屋が兼任する場合もあるが、水が無い、または貴重であるというなどの理由から、産毛を2本の糸を紙縒る(こよる)ことによって、毛を巻き込み引き抜く方法や、アルコールなどを燃やして産毛を焼くといった方法で行う商売がある。
- This is sometimes performed at the same time by the barbers described above, but because of the lack of water or as water is precious, there are businesses where the soft hair is removed by twisting two strings to twist and pull off the hair, or alcohol is used to burn the soft hair.
- 広島風お好み焼きを知ってはいるものの「どちらかと言うとオムそばのようだ」と言う者や「関西風のように粉生地の部分がほとんどないので、食べている間にキャベツや具が散乱して汚く見えるから」と敢えて食べない四国女性もいるようである。
- Though they know Hiroshimafu-okonomiyaki, some say, 'it looks rather like omusoba (fried noodles wrapped in an omelette)' and some Shikoku women say, 'there is little of the powder dough like Kansaifu-okonomiyaki and while eating, cabbage or other ingredients are scattered and it looks dirty' and they seem to dare not eat it.
- とりわけ穴窯は燃焼ガス(炎)が窯内を直進し、連房式登窯とは違い、窯内で対流が無い為、火のあたり加減と灰のかかり具合によって作者も予期しない模様や色に焼きあがるため、味があり、同じものは決して二つとしてできないといわれている。
- Unlike Renboshiki-noborigama, the flue gases (flame) in Anagama go straight through the kiln and since there are no convection currents, the position of ware relative to the fire and the amount of ash coating produce patterns and colors that even craftsmen cannot anticipate, resulting in tasteful pieces of which it is said no two are the same.
- 太平洋戦争(大東亜戦争)降伏後、日本刀を武器であると見なした連合国軍最高司令官総司令部により刀狩が行われ、蛍丸を始めとした数多くの刀が遺棄・散逸の憂き目にあった(熊本県のように、石油をかけて焼かれた後海中投棄された例もある)。
- After the surrender in the Pacific War (the Great East Asia War), the General Headquarters of the Supreme Commander for the Allied Powers conducted a sword hunt regarding Japanese swords as weapons, so numerous swords including Hotarumaru were destroyed (in Kumamoto prefecture, for example, swords were burned with petroleum and thrown into the sea).
- 安価な挽肉(鶏肉と豚肉等)を使ったこの料理を食卓に上らせる事で、豪華な夕食を演出できるため、同年代以降の主婦が好んで夕食のメニューに取り入れた背景もあって、調理済みで後は焼くだけの物が発売されるなど、瞬く間に日本全国に広まった。
- Consequently, housewives preferably introduced hamburgers made from cheap ground meat (chicken and pork) on their dinner menu to produce a gorgeous dinner, ready-made hamburgers which only needed broiling appeared on the market, so that hamburgers were quickly available throughout the whole country.
- ハンバーグまたはハンバーグステーキは、挽肉(豚肉や牛肉、またはその他の畜肉等を含めたあわせ挽肉)にタマネギ等の野菜類のみじん切りとコショウ等の香辛料を加え、鶏卵、パン粉を混ぜ、こね合わせたものを楕円形や円形などに整形して焼いた料理。
- Hanbagu (hamburger) or hanbagu suteki (hamburger steak) is a dish, made by adding minced vegetables such as onions, and seasonings such as pepper into ground meat (pork, beef, other meat of livestock, or a combination of meats), mixing eggs and bread crumbs together, forming the meat mixture into ovals or circles, and broiling them.
- その語源は一説によると、『古事記』にも登場する火の神で、出雲国にて出産時に産道を焼いてイザナミを死に追いやりイザナギに切り刻まれて沢山の神に分裂したカグツチ(ほのかぐつちのかみ)の加具土が “加具士→加具師→香具師” と変化したもの。
- According to one theory, the characters used for this term (which, although pronounced 'yashi', is written 'kagushi') developed from Kagutsuchi (Honokagutsuchi no kami), the god of fire who appears in the 'Kojiki' (The Records of Ancient Matters), and who kills his mother, Izanami, by burning her vagina as he was being born before being chopped to pieces by his father, Izanagi, the many pieces turning into gods.
- 小麦粉・鶏卵・砂糖を水で溶いて作った生地を円形のくぼみのある鉄または銅製の焼き型に流し込んで餡(小豆あんが多いが、白餡やカスタードクリームなどのものもある)をのせ、その上にさらに生地を流し入れるか、別の型で焼いておいた同型の生地をのせて
- The way to cook imagawa-yaki is to pour batter made of flour, eggs, sugar and water in round molds made of iron or copper, drop sweet bean paste (red bean paste is very popular, but white bean paste and custard cream are available) into each batter-filled mold and cover this with batter or cover each filled mold with another pastry of the same shape baked in another mold.
- 1984年にサントリーが発売した「サントリーチューハイ(一部ブランド名のみ)」はその名の通りビールを焼酎(小麦からつくった蒸留酒)で割ったもので、今日でいう「第三のビールリキュール(発泡性)(1)に分類されるもの」のルーツ的な商品であった。
- Suntory Chu-hi' sold by Suntory in 1984 was, as its name suggested, a mixture of beer and shochu (distilled spirit made from wheat) and is considered the root of today's classification of 'third beer classified into liqueur (sparkling)(1).'
- こちらは火によって調理器具を加熱するのではなく、炉の中でいったん大量の薪などの燃料をくべて石造りの炉自身を加熱、炉が十分に過熱されたところでまだ熱い灰を左右に押しのけ、焼けた石のうえに鍋や金型などの調理器具に食材を載せ、炉内の熱で調理する。
- It does not heat pots and pans directly by fire, but by burning a lot of firewood inside and heating up the stone furnace itself first, then, once the furnace is hot enough, pushing the ashes aside, placing a pot or a pan with ingredients inside it on the hot stones, and cooking the dish with the heat inside the furnace.
- 漫画・アニメ『ドラえもん』(藤子・F・不二雄作)の主人公であるネコ型ロボット、ドラえもん (架空のキャラクター)の大好物としても知られ、1960年代-1980年代生まれの人にとって「どら焼きといえばドラえもん」というイメージがかなり定着している。
- Dorayaki are also known as the favorite food of the cat robot which is the main character in the comic animation 'Doraemon' (created by Fujiko F. Fujio) and for people born between the 1960's and 1980's, the term Dorayaki usually conjures up the image of Doraemon.
- 応仁の乱以前に起源を持ち、大舩鉾の直前を巡行した大規模な曳山だったが、文政9年(1826年)に激しい夕立に遭って懸装品に甚だしい汚損を被ってしまい、休山していたところに元治元年(1864年)の蛤御門の変による大火で御神体と一部の懸装品を残して焼失。
- Takayama originated before the Onin War, and it was a giant-float parading the streets of Kyoto before 'Ofuneboko' (a different yamaboko), but in 1826 the ornaments of Takayama become grossly stained from the raindrops of a hard shower, so parading the float stopped and in 1864, a big fire broke out at 'Hamagurigomon no Hen' (the rebellion at the Hamaguri Gate) and burned the float except for some of it's ornaments and 'Goshintai' (object of worship in Shinto).
- The Taka yama originates before the Onin War; the Taka yama was a large-scale hikiyama (festival float) paraded just in front of the Ofune boko (decorative floats shaped after the vessel of Empress Jingu); the Taka yama was caught in a sudden heavy evening rain in 1826 causing great damage to the objects used for decoration; while being stored, the Taka yama was lost in fire caused by Conspiracy of Hamaguri-gomon Gate in 1864 except for the object of worship and some of the objects used for decoration.
- 「アルコール添加」または略して「アル添(アルてん)」という語感から、工業的に何か不純な添加物を加えるかのようなイメージをもたれることが多い(参照:当記事内『美味しんぼ』)が、古くは江戸時代の柱焼酎という技法にさかのぼる、伝統的な工程のひとつである。
- From the impression of the term 'adding alcohol' or 'aruten' in short form, it gives often an impression that certain impurity is added industrially (Refer to 'Oishinbo' in this article.), but it is a traditional process that goes back to hashira-shochu during the Edo period.
- 現存しない原本である南坊自筆本は、体裁としては南坊宗啓が書いた後に、利休に証明として在判(「墨引」のみは焼却するようにとの注意書き)をもらっていることになっているが(利休没後に書き足された「滅後」は除く)、実山創作説を採ると全ては実山による演出となる。
- The lost original book written by NANBO in his own hand (except for 'Metsugo,' which was added after Rikyu's death) is said, after Sokei NANBO finished writing, to be given Rikyu's Kao (written seal mark) (along with the notes saying only 'Sumibiki' should be burned) to prove it's the original; but according to the theory that Nanboroku was written by Jitsuzan, everything was organized by him.
- 広島のお店の注文書(献立)にはお好み焼き そば(うどん) 肉 玉子という風に書いてあるが、これをすべて言わず「肉たまそば(うどん)入り」、「そば(うどん)の肉たま」(玉子はたまごと言わず「たま」と言う)、あるいは「そば(うどん)の肉イカ天」などと注文する
- The menus in the shops in Hiroshima have descriptions such as okonomiyaki, soba (udon), niku (meat) and tamago (egg), but the customers order without saying all of them, but saying 'niku, tama, soba (udon) iri (included),' 'soba (udon) and niku tama' (as for tamago, they do not say tamago but 'tama'), 'soba (udon) and niku ikaten.'
- 主なメニューは、各種の蕎麦や酒のほかに、種物(たねもの)の種だけを酒の肴として供する抜き(ヌキ、天ぷら、鶏肉、鴨、卵、など、天ぬきの項も参照)や蒲鉾=「板わさ」、わさび芋、海苔、厚焼き玉子、はじかみショウガと味噌、また場合によっては親子丼などの丼ものなど。
- In addition to the various soba dishes and sake, the main items on menu include nuki, the toppings of noodles that are served as tapas (such as tenpura, chicken meat, duck meat and eggs that have been discussed under 'Ten nuki'), kamaboko (steamed fish paste) or itawasa (kamaboko and wasabi), wasabi imo (grated yam and wasabi), nori, Japanese omelet, fresh ginger and miso (fermented soybeans) paste and donburi dishes such as Oyakodon (chicken and eggs cooked in sauce served over rice).
- お好み焼き専門店では、これら既製品のみならず、ウスターソース(中濃ソース・濃厚ソースなどを含むウスターソース類の総称ではなく、狭義のウスターソース、以下同じ)、とんかつソース、辛口のどろソースなど各種のソースをブレンドして独自の味を作り出していることも多い。
- In okonomiyaki shops, not only these store-bought sauces, but also various kinds such as Worcester sauce (this is not a general term for the Worcester sauce group such as medium thick sauce, thick sauce, but Worcester sauce in a limited sense and are same as the above), Tonkatsu sauce (Japanese Ketchup), spicy Doro sauce (literally translates to 'mud sauce') are often blended to make original flavors.
- また、愛媛県と広島県の主要JR駅(松山駅、広島駅)や両県の船舶の港である松山観光港、広島港(宇品港)では、常温でもある程度まで保存可能なお土産用お好み焼きも販売されていて、観光客やビジネスマンに「買った後冷凍せねばならないと言う心配がなくて良い」と好評である。
- And at the major JR stations (Matsuyama Station and Hiroshima Station) in Ehime Prefecture and Hiroshima Prefecture and at Matsuyama Kanko Port and Hiroshima Port (Ujina Port) which are the ports for ships of both prefectures, okonomiyaki for souvenirs, that can be stored to some degree even at normal temperature, is also sold and is popular among tourists and businessmen, who say 'after buying it, it is not necessary to worry that it must be frozen.'
- ほかにも、前記のような鰻重ねとして二匹分入っている場合、一匹の場合、前記鰻重ねで下層の蒲焼が一匹丸々入っている場合、器に入れる際に大きさを整えるために切り落とした切れ端も含めてひつまぶし同様に蒲焼を細かく刻んだものが敷かれている場合、など様々なランク付けがある。
- Various factors are taken into account in this ranking system: whether two eels are arranged as described above or only one eel is used; and whether a whole eel is placed at the bottom layer when two eels are arranged as described above or a chopped broiled eel is placed at the bottom layer with, just like the Hitsumabushi (Nagoya style Eel on Rice), the edges which are cut off in order to cut the eel into evenly sized pieces included.
- 関西風と比べて遥かに大量の野菜が入り、また分厚くて火が通りづらい広島風の場合、家庭の低い火力では野菜の水分が飛ばずにべちゃっとした仕上がりになってしまうこと、ひっくり返すのにも多少の技術が必要なこと、生地・そば・卵などを同時に焼ける広い鉄板が必要なことなどがその理由である。
- This is because Hiroshimafu-okonomiyaki puts far more amount of vegetables than that of Kansaifu-okonomiyaki, is less likely to be cooked because of thickness and thus the low heat in the household can not extract water from the vegetables and so the finished one is watery, a bit of skill is necessary for turning it over, and the iron plate, which is wide enough to be able to grill the dough, soba, egg, etc., at the same time, is necessary.
- 京都・東山花灯路(きょうと・ひがしやまはなとうろ)は、3月中旬に京都の東山 (京都府)山麓の青蓮院から清水寺に至る約4.6キロの小路に京都の伝統工芸である清水焼、北山杉、京銘竹、石工、金属などで作られた約2400基の行灯を点し、夜の散策を楽しむ趣向の、早春を告げる観光イベントである。
- Kyoto Higashiyama Hana Toro refers to a touristic event to herald the arrival of early spring in the middle of March, that about 2400 lanterns, which are made by Kiyomizu ceramics (traditional handicrafts in Kyoto), Kitayamasugi round cedar wood, Kyomei bamboo, stone art and metal art, are lit on the narrow path for about 4.6 km from Shoren-in Temple to Kiyomizu-dera Temple at the foot of Higashiyama mountain range of Kyoto to enjoy an evening walk.
- 大抵の店舗は鉄板を備え付けたテーブル席にて客自身が焼く場合が多いのだが(モダン焼きは麺と合わす手間があるので厨房で焼いて完成品を出してくれる)、焼きあがるまでに店がヘラと割り箸と小皿をセットで客に出すことがほとんどなので、ヘラは返しと完成後の分割作業のみに用い、割り箸で食す者が圧倒的に多い。
- In most of the shops the customers grill it by themselves at the table furnished with an iron plate (as for modanyaki, it is troublesome to mix the dough with noodles and so the staff grills it in the kitchen and serves the finished one), but mostly, until grilled up, a set of the spatulas, chopsticks and small dishes are served to the customer by the shop and the spatulas are used only for turning it over and cutting it up and the chopsticks are used by many when eating.
- 暑寒別天売焼尻国定公園、ニセコ積丹小樽海岸国定公園、津軽国定公園、男鹿国定公園、鳥海国定公園、佐渡弥彦米山国定公園、能登半島国定公園、越前加賀海岸国定公園、若狭湾国定公園、北長門海岸国定公園、玄海国定公園、壱岐対馬国定公園など多くの地が国定公園の指定を受けているが、近時、道路港湾によりその風景は破壊されつつある。
- There are numerous areas along the Sea of Japan coastline that have been designated as quasi-national parks including the Shokanbetsu-Teuri-Yagishiri Quasi-National Park, Niseko-Shakotan-Otaru Kaigan Quasi-National Park, Tsugaru Quasi-National Park, Oga Quasi-National Park, Chokai Quasi-National Park, Sado-Yahiko-Yoneyana Quasi-National Park, Noto Peninsula Quasi-National Park, Echizen Kaga Coast Quasi-National Park, Wakasa Bay Quasi-National Park, Kitanagato Beach Quasi-National Park, Genkai Quasi-National Park and Iki-Tsushima Quasi-National Park but recently, constructions of roads, ports and harbors are damaging those landscapes.
- 伊達巻という名前の由来については、 伊達政宗の好物だったことから伊達巻と呼ばれるようになったという説 普通の卵焼きよりも味も見栄えも豪華なために、洒落て凝っている装いを意味する「伊達もの」から伊達巻と呼ぶようになったという説 女性用の和服に使われる伊達巻きに似ていることからこう呼ぶようになったという説など諸説ある。
- There are various theories as to the origin of the name 'datemaki':It is called datemaki - because Masamune DATE liked it; - based on the word 'datemono'which means classy, sophisticated costumes, because it is more gorgeous both in taste and in appearance than a normal omelet; or - because it looks like datemaki, a kind of slim sash used for females' wafuku (Japanese traditional clothes).
- マヨネーズは大抵どの店でも付いているが、厨房で作って出す店の場合は関西のようにソースを塗ったあとで生地の上にヘラで塗り広げたりせずにソース→青海苔→鰹節と仕上げてから全体や中央にかけられるか、客が自分のテーブル席で焼く店なら好みでかけられるように小さなパック入りの使いきりタイプのマヨネーズが別に付いてくる場合が多い。
- In every shop mayonnaise is served, but in the shops where the staff cooks and serves okonomiyaki, without spreading mayonnaise on the dough with the spatula after saucing, they put the sauce, aonori-ko, sliced dried bonito on the dough and after that, mayonnaise is put over all the dough or in the center, or in the shops where the customers grills by themselves at the table, in order for them to be able to put mayonnaise on by preference, a little sachet of it is often served additionally.
- 酒税法が制定された1940年以来、単式蒸留焼酎(乙種)は酒税の保全や過当競争防止等の理由にてムギ・米・サツマイモ・ソバの主要4品種については新規製造免許を認めない方針によって、製造の新規参入ができない状態が長らく続いていたが、聖域なき構造改革の一環として国税庁が2005年に規制緩和の見解を示し、一部地域・条件付きながら2006年以降に新規免許が認められる事となった。
- Since the Liquor Tax Law was established in 1940, to maintain the liquor tax and prevent a price war of single distilled shochu (group Otshu), for four major varieties of barley, rice, sweet potato, buckwheat admitting new manufacturing licenses were refused and production couldn't commence for a long time, but in 2005 as a part of structural reform without sanctuaries, the National Tax Agency presented its views on the relaxation of regulations and admitted new licenses from 2006 though it was limited in areas and with conditions.
- 特にレトルト食品のハンバーグに関しては、調理が簡単である(一度焼いたハンバーグをそのまま、又はソースと共に封入する事で、湯煎するだけで食卓に出す事ができる)事と、少々の材料面における味の不備も漬け込むソース (調味料)でフォローできる事、衛生的な生産工場(セントラルキッチン)による大量生産によって非常に安価に製造できる事により、ファミリーレストランにおいては、主力メニューであると同時に、収益率の高い商品となっていることが多い。
- In particular, retort hamburger patties often become a breadwinning menu as well as a highly profitable goods in family restaurants due to some merits; quick and easy cooking (hamburger patties can be served on the table just by 'yusen' (warming the containing vessels in hot water) a retort hamburger patty which is once broiled, and enclosed or with a sauce together in a pouch), sauces (seasonings) masking the bland taste of low quality ground meat, and extremely low cost results from mass production in clean factories (central kitchens).