献立: 37 Terms and Phrases
- 献立
- menu
- bill of fare
- program
- programme
- schedule
- 献立表
- menu
- list of meals (e.g. for the week)
- 重箱を器として、懐石の一通りの献立を入れたもの。
- A jubako is used as a container to serve all the kaiseki dishes.
- ほとんど記録が無く、具体的な献立内容や形式は不明。
- There is almost no record concerning the banquet, so its menu and style are unknown.
- (劇のプログラムまたは献立表のような)個々の事項のリスト
- a list of particulars (as a playbill or bill of fare)
- それほど多くの人々のための料理の献立を考えるのはむずかしい。
- It is difficult planning meals for so many people.
- 椀飯(おうばん・埦飯・垸飯)とは、他人を饗応する際の献立の一種。
- Oban was a type of menu for entertaining guests.
- 特に、正月に備えて年明けまでに用意されるお祝いの料理(献立)を指す。
- Specifically, it refers to festival foods (menus) prepared by New Year's Eve for the New Year's holidays.
- 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).
- 冷めても美味しく食べられるため、卓袱料理の献立の一つとされる事が多い。
- Even if Nagasaki-tempura gets cold, it is still delicious, so Nagasaki-tempura is often served as a menu of shippoku-ryori (a banquet-style offering and a combination of Chinese, Japanese, and European dishes.)
- 一汁一菜(いちじゅういっさい)とは、日本における食事の献立の構成の一つ。
- 'Ichiju-issai' is one of the menu compositions of meals in Japan.
- 自ら質素倹約に努め、着物は木綿、食事は朝夕の2回とし、献立も「一汁三菜」とした。
- Yoshimune himself strived to live a simple life and cut costs, by wearing cotton kimono and having a meal twice a day, in the morning and evening, consisting of no more than 'one soup and three dishes.'
- 一般的には、御節料理とは、献立すべてを指すのではなく、重箱詰めされた料理のみを指す。
- The term 'osechi-ryori' commonly refers only to the foods packed in a nest of lacquered boxes instead of referring to the entire menu.
- 当時の献立は椀飯と打鮑・海月・梅干の3品に酢と塩を添えて折敷に載せて出すものであった。
- The menu at that time was rice in a bowl with the three dishes, abalone, jellyfish, and pickled plum, with vinegar and salt on an Oshiki (tray).
- 献立内容は「飯」、調味料、生もの、干物、唐菓子(今のドーナツに近い)、木菓子(=果物類)。
- The menu included 'cooked rice,' seasonings, uncooked food, dried food, togashi (similar to the present doughnut), kigashi (fruits).
- 硯蓋は、江戸時代に出現したもので、卓袱料理や砂糖の普及とも絡んでいると思われる特異な献立である。
- Suzuributa, appeared during the Edo period, and was a peculiar menu, its popularity associated with the spread of Shippoku cuisine (special Chinese cuisine in Nagasaki Prefecture, to which Japanese cooking methods were introduced) and sugar.
- 元々凝り性だった家康は食事のつりあい、消化のよさなどを考えて台所に献立を通達していたと言われている。
- It is said that being finicky originally, Ieyasu considered the balance of foods to eat as well as digestion and notified the kitchen of the information.
- 江戸時代には、都市文化が繁栄し、当時の献立や料理書によればその料理の内容が豊かであったことが知られる。
- During the Edo period, urban culture flourished, and it is known that the contents of dishes were rich, according to menus and cook books at that time.
- 献立としては一汁三菜、一汁五菜、二汁五菜、二汁七菜、三汁五菜、三汁七菜、三汁十一菜などがあったとされる。
- A menu might have one soup and three side dishes, one soup and five side dishes, two soups and five side dishes, two soups and seven side dishes, three soups and five side dishes, three soups and seven side dishes, or three soups and eleven side dishes.
- 砂糖が貴重品だった時代の名残ともいわれるが、古い時代の卓袱料理の献立では汁粉以外の菓子類等が出されており、確証は無い。
- It is said that Ume Wan is a legacy from times when sugar was a precious commodity, but according to the menus of the Shippoku Cuisine in ancient times, some sweets other than shiruko were also served; hence this opinion remains inconclusive.
- 江戸湾内で豊富に採れる魚介類は江戸前の名を生ずるほど優れており、近海で穫れるマグロなどの刺身は献立に欠かせぬものとなった。
- The fish and shellfish plentifully available in Edo bay were of high quality and were specifically called 'Edomae' (in front of Edo), and sashimi (fresh slices of raw fish) of tuna caught in coastal areas became essential as a menu item.
- こうした芝居茶屋のあらましや、出された献立などは、いくつかの日記や書簡にその詳細が書き残されており、往事の様子を偲ぶことができる。
- A number of diaries and letters describing sketches of these tea rooms as well as the menus served remain to remind us of the scenes of the past.
- 母親に言い含めて、最後の一月にはたっぷりお乳を吸わせ、まるまると太らせて、どんな立派な献立にも出せるようにしておくことが肝要である。
- always advising the mother to let them suck plentifully in the last month, so as to render them plump, and fat for a good table.
- 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.
- 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.
- 吉兆の料理は、献立や、建具や調度品などを一期一会その場の雰囲気や季節に応じて変える「室礼(しつらい)」に至るまで、懐石料理の影響を強く受けている。
- The services of Kitcho including the menus and the 'shitsurai', by which fittings and furnishing goods are changed in accordance with the atmosphere and seasons under the concept of Ichigo Ichie (Treasure every encounter), are strongly affected by Kaiseki ryori (a simplified version of honzen ryori; dishes different from the Kaiseki ryori mentioned above, although the pronunciation is the same).
- 三瓶温泉の公衆浴場が1877年(明治10年)3月に出来てそちらの献立に取り入れられた事や明治後半に三瓶高原が陸軍演習場になり兵隊に食された事で広く知られるようになった。
- Sanbe soba became widely known due to some circumstances, for example, that it was introduced on the menu at the community bathhouse in Sanbe Hot Springs that opened in March 1877 and when the Sanbe Highlands became the Army Exercise Area in the late Meiji period whereby it was eaten by the soldiers there.
- 武田家を滅ぼした徳川家康の功を労うため、安土城にて行われた京料理での接待料理を任され、献立から考えて苦労して用意した料理を、「腐っている」と信長に因縁をつけられ捨てられた。
- Nobunaga threw away the food that Mitsuhide had laboriously prepared, saying that it was rotten, to pick a fight with Mitsuhide, who had been asked to prepare some Kyoto cooking for the banquet in Azuchi-jo Castle held to reward the efforts of Ieyasu TOKUGAWA, who destroyed the Takedas.
- 事業者は、栄養士が、食品材料の調査又は選択、献立の作成、栄養価の算定、廃棄量の調査、労働者のし好調査、栄養指導等を衛生管理者及び給食関係者と協力して行うようにさせなければならない。
- The employer shall ensure that the dietician carries out investigation or selection of foodstuffs, preparation of menus, calculate of nutritive values, investigation of amounts wasted and the tastes of workers, guidance on nourishment, etc., in cooperation with the health officers and those who are related to providing meals.
- 『本願寺作法之次第』という本願寺に伝わる書籍には政元の山科本願寺参詣のためだけに蓮如の指示で精進料理ではなく戒律的に問題のある魚料理に献立を変更したいきさつが載せられている程である。
- A book handed down in Hongan-ji Temple, 'Hongan-ji saho no shidai' (The Orders of Manners in Hongan-ji Temple), writes about the situation where the menu was changed from a vegetarian dish to a fish dish which was problematic in terms of the doctrine, under Rennyo's instruction only for Masamoto's visit to Yamashina Hongan-ji Temple.
- 例えば幕末に捕鯨地の長崎県を訪れたフィリップ・フランツ・フォン・シーボルトも、しばしば鯨料理が供されたことについての記録を残しており、中には「鯨ひげのサラダ」などの特異な献立も記されている。
- For example, at the end of Edo Period, Philipp Franz von Siebold visited Nagasaki Prefecture, where a whaling base existed and recorded that he was often served whale-based dishes, in particular a unique menu of 'whalebone salad.'
- 文政年間(1818年 - 1829年)の『長崎名勝図絵』では献立が記されており、牛肉・豚肉・アヒルなどの肉料理やハム、魚のバター煮、カステラ、コーヒーなどが饗されていたようだが、招かれた日本の役人はほとんど手をつけずに持ち帰ったともいう。
- In the 'Nagasaki Meisho Zue' (Encyclopedia of Nagasaki scenic beauty) book of 1818 - 1829, there were some menus recorded which included meat dishes such as beef, pork and duck, ham, fish cooked in butter, Dutch sponge cake and coffee; but most guests of Japanese officials took them back home without eating them on the spot.
- 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.'
- この時の具体的な内容は『類聚雑用集』に記録されているが、それによると、献立の内容は参列者の身分によって異なっており、皇族の正客(「尊者」と記述される)は28種類、三位以上の陪席公卿は20種、少納言クラスでは12種、接待する主人が最も少なく8種となっていた。
- Details of this banquet were written in 'Collection of Miscellaneous Matters,' which states that menus differed in accordance with attendants' social position; twenty-eight kinds of dishes to the Imperial family's guests of honor (described as 'venerable people'), twenty kinds of dished to the attending high nobles of Third Rank or higher, twelve kinds to the Shonagon (lesser councilor of state) class, and eight to the host, who was served the least.
- 唐文化の影響を受け、「台盤」と呼ばれるテーブルに全料理を載せたり、「唐菓子」など渡来の料理も添えられるなどの献立の多さもさることながら、食べる側にも食べ物の種類ごとに細かい作法が要求されたことが『内外抄』や『古事談』の記述から分かり、現代人から見ると大変堅苦しい物だったようである。
- According to 'Naigai Sho' (selection from inside and outside the country) and 'Kojidan' (Tales About the Past), influenced by Chinese culture, all dishes placed on the table were called 'daiban' and there was an extensive menu including garnished foods introduced from foreign countries such as 'togashi' (Chinese cake), and which also required complicated table manners, and from today's point of view, it seems to have been a very stiff and formal style of eating.
- 法第三十二条の三第二項の厚生労働省令で定めるときは、当分の間、第二十条第二項に規定するほか、同項の芸能家、家政婦(家政一般の業務(個人の家庭又は寄宿舎その他これに準ずる施設において行われるものに限る。)、患者、病弱者等の付添いの業務又は看護の補助の業務(病院等の施設において行われるものに限る。)を行う者)、配ぜん人(正式の献立による食事を提供するホテル、料理店、会館等において、正式の作法による食卓の布設、配ぜん、給仕等の業務(これらの業務に付随した飲食器等の器具の整理及び保管に必要な業務を含む。)を行う者)、調理士(調理、栄養及び衛生に関する専門的な知識及び技能を有し、調理の業務を行う者)、同項のモデル又はマネキン(専門的な商品知識及び宣伝技能を有し、店頭、展示会等において相対する顧客の購買意欲をそそり、販売の促進に資するために各種商品の説明、実演等の宣伝の業務(この業務に付随した販売の業務を含む。)を行う者)の職業に係る求職者から求職の申込みを受理した時以降六百七十円(免税事業者にあつては、六百五十円)の求職受付手数料を徴収するときとする。ただし、同一の求職者に係る求職の申込みの受理が一箇月間に三件を超える場合にあつては、一箇月につき三件分に相当する額とする。
- The cases specified by an Ordinance of the Ministry of Health, Labour and Welfare as provided by Article 32-3, paragraph 2 of the Act shall be, for the time being, in addition to the cases provided by Article 20, paragraph 2, the cases under which the fee of 670 yen (or 650 yen in case of a tax exempt business provider) for accepting the job application is collected upon acceptance of the job application of a job seeker for occupations pertaining to the entertainer set forth in the same paragraph, domestic helper (a person who provides general housekeeping businesses (limited to those provided at a house of an individual, dormitory or other equivalent facilities)), care-giving or nursing-assisting businesses for patients, invalids, etc. (limited to those provided at a hospital or other equivalent facility), person in charge of serving food (a person who provides table-coordinating, food-serving or waiting businesses, etc. following proper manners at a hotel, restaurant, hall, etc. serving foods by following proper menu (including the businesses necessary for organizing and storing the tools such as the tableware associated with such businesses)), cook (a person having the expertise and skills concerning the cooking, nutrition and sanitation and providing cooking businesses), modeling in the same paragraph or mannequin (a person having the expertise and advertising skills concerning the goods and providing such advertising businesses as the explanation, demonstration, etc. of various goods for stimulating the willingness to spend of the customers over-the-counter or at the exhibition (including the sales businesses)); provided, however, the amount shall be equivalent to the fees for three such cases per month if the number of the job applications accepted from the same job seeker exceeds three per month.