甘: 1000 Terms and Phrases
- 甘
- Ikushima
- Ikujima
- Ikuta
- Ikuda
- Kan
- sweet
- coax
- pamper
- be content
- sugary
- 甘崎
- Amasaki
- Amazaki
- Kansaki
- Kanzaki
- 大甘
- lenient
- overoptimistic
- 甘粛
- Gansu (China)
- Kansu
- Kansei
- 甘谷
- Amatani
- Amadani
- Amaya
- Ametani
- Amedani
- Kankoku
- 甘み
- sweetness
- sugary taste
- 甘葛
- ivy (esp. Boston ivy, Parthenocissus tricuspidata)
- jiaogulan (species of herbaceous vine; Gynostemma pentaphyllum)
- 甘柿
- sweet persimmon
- Amakaki
- 甘夏
- sweet (variety of) Watson pomelo
- Amanatsu
- Kanna
- 甘苦
- sweetness and bitterness
- joys and sorrows
- 甘い
- sweet-tasting
- sugary
- sugared
- fragrant (smelling)
- sweet (music)
- lightly salted
- light in salt
- not spicy
- naive
- overly optimistic
- soft on
- generous
- indulgent
- easy-going
- lenient
- half-hearted
- not finished properly
- insufficient
- not satisfactory
- inadequate
- loose
- mild
- tempting
- enticing
- luring
- skillful
- clever
- expert
- wise
- successful
- delicious
- appetizing
- appetising
- fortunate
- splendid
- promising
- fond
- luscious
- mellitus
- 甘え
- depending on other's kindness
- 甘栗
- broiled sweet chestnuts
- Amaguri
- 甘美
- sweet (e.g. fruit, melody, dream)
- luscious
- Kanbi
- Kanmi
- 甘味
- sweetness
- sugary taste
- 甘皮
- epidermis
- cuticle
- scarfskin
- endocarp
- 甘夢
- sweet (pleasant) dreams
- 甘粕
- thick amazake
- thick sweet sake
- Amakasu
- Amagasu
- Amayasu
- Kanhaku
- 甘露
- nectar
- sweetness
- Kanro
- 甘汞
- calomel (mercury chloride)
- 甘蔗
- sugar cane
- Amatsura
- Kansha
- Kansho
- 甘党
- sweet tooth
- person fond of sweets
- person who doesn't like alcohol, preferring sweets
- 甘茶
- hydrangea tea
- Choko
- Amacha (hydrangea tea)
- sweet Hydrangea leaf
- 甘言
- cajolery
- blarney
- cajolement
- 甘煮
- fish, meat, and vegetables stewed in a thick, sweet sauce of soy sauce, sugar and mirin
- 甘子
- land-locked variety of red-spotted masu trout (Oncorhynchus masou ishikawae)
- amago
- Amako
- Kanko
- 甘酒
- sweet half sake
- sweet drink made from fermented rice
- Amazake
- Amazake (sweet mild sake)
- 甘酸
- sweetness and bitterness
- joys and sorrows
- 甘鷺
- cattle egret (Bubulcus ibis)
- 甘口
- sweet flavour
- sweet flavor
- mildness
- flattery
- stupidity
- Amakuchi
- 甘菜
- Tulipa edulis (species of tulip with an edible bulb)
- sugar beet
- Kanna
- 甘受
- submission to
- putting up with
- 甘鯛
- tilefish (Branchiostegus spp.)
- blanquillo
- horse-head fish
- 甘草
- liquorice
- licorice
- Amakusa
- Amagusa
- licorice root
- Glycyrrhiza
- Glycyrrhizae Radix
- Glycyrrhiza root
- 甘糟
- thick amazake
- thick sweet sake
- Amakasu
- Amagasu
- 甘辛
- sweetness and saltiness
- salted and sweetened taste
- 甘利
- Amai
- Amatoshi
- Amari
- Kanri
- 甘樫丘
- Amakashioka
- Amakashi no oka Hill
- Amakashino-oka Hill
- 甘楽町
- Kanramachi
- Kanra, Gunma
- 甘楽郡
- Kanragun
- Kanra District, Gunma
- 甘糟章
- Amakasu Akira (h) (1929.5.30-)
- 小甘藻
- dwarf eelgrass (Nanozostera japonica)
- Japanese eelgrass
- 甘みそ
- low-salt miso
- sweet miso
- 甘やか
- sweet (voice, fragrance, etc.)
- 甘ロリ
- sweet Lolita (fashion style) (as opposed to Gothic Lolita)
- 甘干し
- persimmon cured in the sun
- 甘海老
- northern shrimp (Pandalus borealis)
- sweet shrimp
- northern pink prawn
- red shrimp
- Maine shrimp
- Amaebi
- 甘夏柑
- sweet (variety of) Watson pomelo
- 甘えび
- northern shrimp (Pandalus borealis)
- sweet shrimp
- northern pink prawn
- red shrimp
- Maine shrimp
- 甘える
- to behave like a spoiled child
- to behave like a spoilt child
- to fawn on
- to take advantage of
- to presume upon (e.g. another's benevolence)
- to depend on
- 甘い話
- too good to be true stories (offers) (e.g. scams and frauds)
- 甘味所
- cafe featuring Japanese-style sweets
- 甘味処
- cafe featuring Japanese-style sweets
- 甘味噌
- low-salt miso
- sweet miso
- 甘納豆
- sugared red beans
- Ama natto (sugared red beans)
- Amanatto
- Amanattō
- 甘味料
- sweeteners
- sweetening materials
- edulcorant
- Sugar substitute
- sweetening agent
- 甘茶蔓
- jiaogulan (species of herbaceous vine; Gynostemma pentaphyllum)
- 甘露煮
- candied (chestnuts)
- sweetened boiled fish
- Kanroni
- 甘辛い
- salty-sweet
- bittersweet
- 甘利明
- Amari Akira (h) (1949.8.27-)
- Akira Amari
- 甘利正
- Amari Tadashi (h) (1916.10.11-1992.10.12)
- 甘木市
- Amagi (city)
- Amagi, Fukuoka
- 甘蔗生
- Kitoubu
- Satoi
- Satoubu
- Satobu
- 炙甘草湯
- shaku-kanzo-to
- TJ-64
- 天津甘栗
- Tenshin amaguri (Tianjin sweet roasted chestnuts)
- 脇が甘い
- preventing one's opponent from getting an underarm grip
- having weak defenses
- 緑葉甘藍
- kale (Brassica oleracea var. acephala)
- 辛酸甘苦
- hardships and joys
- tasting the sweets and bitters of life
- being well-versed in the ways of the world
- 甘南備山
- Kannabiyama
- Mount Kannabi
- Mt. Kannabi
- 甘糟記子
- Amakasu Noriko (h) (1974.9.24-)
- 甘やかす
- to pamper
- to spoil
- coddle
- cosset
- indulge
- 甘んじる
- to content oneself with
- to be resigned to (one's fate)
- to be contented (satisfied) with (one's lot)
- 甘んずる
- to content oneself with
- to be resigned to (one's fate)
- to be contented (satisfied) with (one's lot)
- 甘夏蜜柑
- sweet form of Watson pomelo (Citrus natsudaidai f. kawanonatsudaidai)
- 甘たるい
- sentimental
- mushy
- sugary
- saccharine
- sickly-sweet
- 甘く見る
- to not take seriously
- to take lightly
- underestimate
- 甘い言葉
- alluring words
- endearing words
- sugared words
- sweet words
- honeyed words
- flattery
- cajolery
- saccharine term
- 羽衣甘藍
- kale (Brassica oleracea var. acephala)
- 甘くやる
- to manage something successfully
- to be successful
- 甘えん坊
- pampered or spoiled child (spoilt)
- 甘辛両刀
- taste for both wines and sweets
- having a liking for both alcoholic beverages and sweet things
- 甘利俊一
- Amari Shun'ichi (1936.10-)
- 甘粕正彦
- Amakasu Masahiko (1891.1.16-1945.8.20)
- 甘受する
- come to terms with ~
- 東甘木駅
- Higashiamagi Station (st)
- 市販の甘酒
- Commercially Available Amazake
- 苓姜朮甘湯
- ryokyo-jutsukan-to
- TJ-118
- 甘縄神明社
- Amanawashinmei-jinja Shrine
- 読みが甘い
- overly optimistic
- misjudged
- underestimated
- 人工甘味料
- artificial sweetener
- artificial sweeteners
- 甘ったるい
- sentimental
- mushy
- sugary
- saccharine
- sickly-sweet
- 甘ったれる
- to behave like a spoiled child
- to behave like a spoilt child
- to fawn on
- to depend and presume upon another's benevolence
- 甘ずっぱい
- sweet and sour
- bittersweet
- ヨミが甘い
- overly optimistic
- misjudged
- underestimated
- 甘い物好き
- sweet tooth
- love of sweet things
- 甘え掛かる
- to come to depend on someone's kindness
- 子供に甘い
- indulgent to (one's) children
- 甘酸っぱい
- sweet and sour
- bittersweet
- 甘露寺前駅
- Kanrojimae Station (st)
- 甘粕りり子
- Amakasu Ririko (1964-)
- 甘楽郡妙義町
- Kanragunmyougimachi
- 甘楽郡南牧村
- Kanragunnanmokumura
- 甘粛農業大学
- Gansu Agricultural University
- 甘い汁を吸う
- to make a good thing out of (something)
- take the lion’s share
- 甘いもの好き
- sweet tooth
- love of sweet things
- 甘い顔をする
- to go easy on somebody
- to be easygoing
- to be lenient
- 甘い物は別腹
- there's always room for dessert
- there's another stomach for dessert
- 甘えた調子で
- in a coquettish tone
- 言葉に甘える
- to accept an offer
- to be charmed by someone's kind words and do as he wishes
- 真庭郡美甘村
- Maniwagunmikamoson
- 甘くて芳しい
- sweet and fragrant
- 濃い甘い粘液
- a thick sweet sticky liquid
- ことばに甘える
- to accept an offer
- to be charmed by someone's kind words and do as he wishes
- 味は若干甘め。
- The taste is a bit sweet.
- 甘楽郡下仁田町
- Kanragunshimonitamachi
- 清貧に甘んじる
- be content to live in honest poverty
- 御言葉に甘えて
- if I may take you up on it
- 西別院町犬甘野
- Nishibetsuinchouinukanno
- 甘やかしすぎず
- without overindulgence
- 服従に甘んじる
- reduced to submission
- 甘楽町(群馬県)
- Kanra Town (Gunma Prefecture)
- 甘やかして育てる
- to bring up indulgently
- coddle
- 蜂蜜のように甘い
- as sweet as honey
- ひどく甘い態度で
- in an overly sweet manner
- 日本酒の淡麗甘口化
- The change of taste of sake to tanrei (crispy and dry) and sweet
- 天津甘栗の作り売り
- The cooking and selling of tenshinamaguri (sweet broiled chestnuts)
- 堤家:甘露寺庶流。
- The Tsutsumi family: branch line of the Kanroji family.
- 甘辛い味付けの団子
- Dango with sweet soy-sauce flavoring
- 甘泉寺のコウヤマキ
- Kansenjinokouyamaki
- 甘言は偶人を喜ばす
- sweet words only please a fool (prov)
- flattery works on puppets and fools
- ・少し甘味がある。
- ・It tastes a little sweet.
- 甘いものが好きです
- have a sweet tooth
- 砂糖で甘くされる水
- water sweetened with sugar
- グルコースより甘い
- sweeter than glucose
- 甘くしたエバミルク
- sweetened evaporated milk
- 多肉質の赤い甘い実
- sweet fleshy red fruit
- 葉室家:甘露寺支流。
- The Hamuro family: Kanroji branch.
- 犬甘野そば(亀岡市)
- Inukanno soba (Kameoka City)
- 蜂蜜/蜜のように甘い
- sweet as honey
- 蜜の甘いが如く甘美な
- sweet as honey
- 甘口のマディラワイン
- sweet Madeira wine
- 甘いピクルスの薄切り
- thinly sliced sweet pickles
- 甘味のある根茎のシダ
- fern having rootstock of a sweetish flavor
- 甘やかされて育った人
- a pampered darling
- 清閑寺家:甘露寺支流。
- The Seikanji family: Kanroji branch.
- 勧修寺家:甘露寺支流。
- The Kajuji family: Kanroji branch.
- 甘露寺家:勧修寺嫡流。
- The Kanroji family: main branch of Kajuji.
- 酸いも甘いも噛み分ける
- to be experienced in the ways of the world
- to taste the bitter and the sweet
- 砂糖の甘いが如く甘美な
- sweet as sugar
- - 分福茶屋(甘味処)
- - Bunpuku Chaya (A Japanese traditional sweets shop)
- 酸いも甘いもかみ分けた
- know both the bitter and the sweet of life
- サッカリンの過度の甘味
- the excessive sweetness of saccharin
- やや甘い根を持つ床わら
- bedstraw with sweetish roots
- 喜びに満ちていて甘美な
- pleasantly full and mellow
- 完熟の甘い赤トウガラシ
- fully ripened sweet red pepper
- 全麦の薄甘いクラッカー
- semisweet whole-wheat cracker
- 愛情深く妻に甘い態度で
- in a loving and uxorious manner
- 黒糖のさっぱりした甘さ。
- Plain sweetness of kokuto.
- 万里小路家:甘露寺支流。
- The Madenokoji family: Kanroji branch.
- 煮物 -肉じゃが、甘露煮
- Nimono (boiled and seasoned foods): nikujaga (simmered meat and potatoes), kanroni (dishes boiled in a syrup)
- 成功に甘んじて何もしない
- rest on one's laurels
- ‐酒に甘みを付け加える。
- Sugar adds sweetness to sake.
- 食物に甘味料を加える行為
- the act of adding a sweetener to food
- 皮が黄色い甘い食用リンゴ
- a sweet eating apple with yellow skin
- 『元長卿記』 甘露寺元長著
- 'Motonaga-kyo Ki' by Motonaga KANROJI
- 『親長卿記』 甘露寺親長著
- 'Chikanaga-kyo Ki' by Chikanaga KANROJI
- 群馬県甘楽郡下仁田町出身。
- He was from Shimonita-machi, Kanra-gun, Gunma Prefecture.
- Xでさらに甘みが増します。
- X will make it much sweeter.
- 自分の行いの結果を甘受する
- face the music
- 甘粛省小水力発電所建設事業
- Gansu Small-sized Hydropower Project
- 甘みのある結晶性のアミノ酸
- a sweetish crystalline amino acid
- 食物として使う甘口の植物油
- mild vegetable oil when used as food
- 紅茶と共に食べる甘い丸パン
- sweetened buns to be eaten with tea
- 熟すと赤くなる甘いピーマン
- a sweet pepper that becomes red when ripe
- 遅れるまたは後塵に甘んじる
- to lag or linger behind
- - 簡易的な粕製甘酒の材料。
- Simple amazake ingredients made from sakekasu.
- 生母は按察使典侍甘露寺妍子。
- Her birth mother was Azechi no naishi (lady-in-waiting), Kiyoko KANROJI.
- 甘露寺嗣長の子中川貞長が祖。
- The founder was Sadanaga NAKAGAWA, the child of Tsugunaga KANROJI.
- 万願寺甘とう(万願寺唐辛子)
- Manganji Amato, (Manganji-temple green pepper, the same as Manganji Togarashi)
- 肉はおおむね甘辛く煮付ける。
- In general, the meat is simmered with a lot of sugar and salt.
- 穀煎、甘々棒 - 飛騨駄菓子
- Kokusen, kankanbo - Hida dagashi
- 炭酸水・香料入りの甘い飲み物
- a sweet drink containing carbonated water and flavoring
- ミツバチの作る甘い黄色い液体
- a sweet yellow liquid produced by bees
- 甘いモロコシの汁から作られる
- made from juice of sweet sorghum
- 緑色か黄緑の甘いプラムの異種
- sweet green or greenish-yellow variety of plum
- 苦さと甘さの混じった味のする
- having a taste that is a mixture of bitterness and sweetness
- 甘茶(紫陽花の近種の植物の葉)
- Amacha (leaf of plants resembling hydrangeas)
- 甘露寺経長の子清閑寺資房が祖。
- The founder was Sukefusa SEIKANJI, the child of Tsunenaga KANROJI.
- 甘露寺資経の子観修寺経俊が祖。
- The founder was Tsunetoshi KAJUJI, the child of Suketsune KANROJI.
- 甘茶は参拝者にもふるまわれる。
- Worshippers are also offered amacha.
- ほのかに果実の甘みを感じます。
- You can slightly sense the sweetness of fruit.
- アメリカの甘いにおいがする草本
- American sweet-scented herb
- 暗赤色か黒っぽい甘いサクランボ
- dark red or blackish sweet cherry
- 質素であるか甘い小さな丸いパン
- small rounded bread either plain or sweet
- 甘辛くてとろみのある中国の薬味
- a thick sweet and pungent Chinese condiment
- 圧搾前に甘酒を加えることもある。
- Amazake (sweet mild sale) may be added before compression.
- 味は塩分が強く、少し甘みを含む。
- It tastes very salty and slightly sweet.
- 甘露寺受長:侍従次長・東宮侍従。
- Osanaga KANROJI: He was the Deputy Grand Chamberlain and a chamberlain to the Crown Prince.
- ガリ:薄く切った生姜の甘酢漬け。
- Gari: slices of ginger pickled in sweetened vinegar
- トングリ砂漠(同上 - 甘粛省)
- The Tengger Desert (located across the Inner Mongolia Autonomous Region of China, as above and Gansu Province)
- 甘露寺資経の子万里小路資通が祖。
- The founder was Sukemichi MADENOKOJI, the child of Suketsune KANROJI.
- 椎茸は甘味、炒り子は辛味が出る。
- Shiitake Mushrooms are helpful to enhance the sweetness, while dried sardines give a sharp taste.
- ラッキョウ(甘酢漬け、醤油漬け)
- Pickled scallions (Amazuzuke, Shoyuzuke)
- 甘粛省水資源管理・砂漠化防止事業
- Gansu Water-saving Irrigation Project
- バニラで香りをつけた甘い炭酸飲料
- sweet carbonated drink flavored with vanilla
- イスラエル産の甘い種なしオレンジ
- sweet almost seedless orange of Israel
- ご厚意に甘えさせてもらいます。」
- I was about to ask the favor.'
- タピオカで濃くした甘いプディング
- sweet pudding thickened with tapioca
- 太く甘い根は食物として用いられる
- thick sweet roots are used as food
- 特に飲物を甘くするのに使用される
- used as sweetening especially in drinks
- 甘くするとライスプディングになる。
- It becomes rice pudding when it is sweetened.
- 当時は「甘煮」として人気を博した。
- Nikujaga was called 'amani (sweet pot)' at the time and was very popular.
- 日本酒、どぶろく、甘酒、焼酎、泡盛
- Sake (rice wine), Doburoku (unrefined sake), Amazake (sweet mild sake), Shochu (distilled spirit), and Awamori (strong Okinawa liquor)
- 甘味料は缶コーヒーに甘みを与える。
- Sweeteners give sweetness to canned coffee.
- プルーンやアンズで作った甘い詰め物
- a sweet filling made of prunes or apricots
- それから、甘く柔らかい声で言った。
- Then, in her sweet, soft voice, she said:
- 食物の味を甘くするために加えるもの
- something added to foods to make them taste sweeter
- したがって、粘性が増し、甘みが増す。
- Therefore, the viscosity increases and the sweetness also increases.
- 甘く煮た金時豆を乗せたカキ氷である。
- It is shaved ice with sweetened red kidney beans on top.
- また、独特の甘さと香りも追加される。
- Special sweetness and flavor are added.
- 辛汁と甘汁で出汁を変える場合もある。
- Karatsuyu and Amatsuyu use defferent soup stock in some cases.
- 酒と甘味の両方を好む人のことを指す。
- This term represents a person who loves both alcohol and sweets.
- 栗おこわ(甘く味付けした栗を入れる)
- Kuri okowa (sweet flavored chestnuts are added)
- 生姜の甘酢漬けを添えるところもある。
- Ginger amazuzuke (pickling in sweetened vinegar) sometimes come with the dish.
- ---甘茶「紫陽花の近種の植物の葉」
- Amacha (hydrangea tea) using 'leaves of a plant similar to hydrangea'
- その中に灌仏桶を置き、甘茶を満たす。
- Inside the hanamido, a Kanbutsu-oke tub is placed to be filled with amacha (hydrangea tea).
- 毎日聖経「甘露の法雨」が読誦される。
- The Saint Sutra of 'Kanro no Hou' is read aloud each day.
- 太刀 銘備前国宇甘郷雲生 八幡大菩薩
- Tachi sword: Inscribed 'Bizen no Kuni Ukainogo Unsho, Hachiman Daibosatsu' (Hachiman Daibosatsu, Unsho, Ukai-go, Bizen Province)
- 黒麦芽を醸造させた黒っぽい甘口エール
- a very dark sweet ale brewed from roasted unmalted barley
- 甘口でおいしい、または心地のよい品質
- the quality of weather that is deliciously mild and soothing
- 温かい地域に育つ甘口の平たいタマネギ
- mild flat onion grown in warm areas
- 「ピーターったら甘やかしすぎですよ」
- 'Peter, you just spoil them, you know,'
- ワインや蒸留酒を混ぜ甘くしたクリーム
- sweetened cream beaten with wine or liquor
- 甘みの強さから女性や子供に人気がある。
- Since they are sweet, they are popular among women and children.
- 甘茶で習字をすれば上達すると言われる。
- Amacha is believed to help people improve their calligraphy skills.
- 父は佛光寺の性善で、甘露寺親長の猶子。
- His father was Shozen of Bukko-ji Temple, an adopted child of Chikanaga KANROJI.
- 甘い香りが木のあたりに漂っていました。
- A sweet scent was wafting around the tree.
- ジンと甘いベルモットで作られたカクテル
- a cocktail made of gin and sweet vermouth
- 薄いレモンジュースに甘味をつけた飲み物
- sweetened beverage of diluted lemon juice
- 砂糖大根にできる甘い美味なアルカロイド
- a sweet tasting alkaloid that occurs in sugar beets
- 気持ちの良い顔または甘い性質を示すさま
- having a pleasing face or one showing a sweet disposition
- - 前者は薬味代わり、後者は甘みが出る。
- - The former serves as a condiment, and the latter gives sweetness.
- しかし国産に比べ甘味や食感に差異がある。
- However, there are differences in sweetness and texture between China-made hoshi-imo and domestic.
- 醤油は、塩辛さ、うまみ、甘みを強く持つ。
- Soy-sauces contain salt, savoriness, and sweetness.
- 原料から想像されるほどに甘味は強くない。
- It doesn't taste very sweet as would be imagined from the ingredients.
- 甘露煮(かんろに)は、煮物料理のひとつ。
- Kanroni is one of boiled and seasoned dishes.
- さらに甘いのを好む向きには砂糖を加える。
- If desired sweeter, sugar may be added.
- 辛さや甘味は好みによって調整すると良い。
- The saltiness and sweetness may be adjusted to suit your taste.
- 餡の甘みと味噌の辛味がうまく合っている。
- Sweetness of bean paste is well harmonized with pungency of miso.
- 主に塩漬け、甘酢漬け、醤油漬けで食べる。
- It is mainly eaten pickled in salt, sweetened vinegar, or soy sauce.
- ガリ - 甘酢に漬けた薄切りのショウガ。
- Gari: Slices of ginger pickled in sweetened vinegar
- 子どもたちにとっては、甘茶をいただく日。
- The day is for children to be given amacha.
- 味は甘酸っぱい傾向があるもののほぼ同じ。
- It tastes very similar albeit on the sweet-and-sour side.
- 4月中旬:小幡さくら祭り(甘楽町、戦国)
- Mid-April: Obata Sakura Matsuri Festival (Obata Cherry Blossoms festival) (Kanra-machi, Sengoku period)
- 受粉媒介者を引き付ける甘い液体状の分泌物
- a sweet liquid secretion that is attractive to pollinators
- それを甘やかすことなく、幼児の世話をする
- take care of an infant without breastfeeding it
- 砂糖を入れて甘くしたスペイン語圏の牛乳粥。
- A milk porridge sweetened with sugar in Spanish-speaking countries.
- 米の他に、豆のものもあり、甘いものもある。
- Besides rice, it can be made with beans, and it can also be sweet.
- これ以降、甘葛を用いる製法は廃れていった。
- Since then, the production method with amazura has become obsolete.
- 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.
- 古くから誓盟の神(甘樫坐神社)が鎮座した。
- From ancient times, the God of Oaths (enshrined in Amakashinimasu-jinja Shrine) has been believed to live in the hill.
- 白味噌は塩分濃度が低く麹の糖分により甘い。
- White miso contains salt at low concentration, and is sweet because of the sugar in koji.
- 春巻(中華人民共和国浙江省などの甘いもの)
- Spring rolls (sweet rolls from Zhejiang Province in the People's Republic of China)
- タンは甘い、ムは大根、ジは漬けものの意味。
- Tan,' 'mu' and 'ji' mean 'sweet,' 'daikon radish' and 'pickle,' respectively.
- 甘みの強い鶏ガラスープに背脂を載せたもの。
- Chicken broth having a strong sweetness and topped with backfat.
- 薄い皮は甘く果肉はすっぱい卵形の小さい果物
- small oval citrus fruit with thin sweet rind and very acid pulp
- 部分的にはちみつで甘味をつけた芳しいケーキ
- a spicy cake partially sweetened with honey
- 若い穂が甘く、食べるのに適したトウモロコシ
- a corn plant developed in order to have young ears that are sweet and suitable for eating
- 夜の間の甘美な眠りといこいを夢にみながら。
- wishing mutually sweet sleep and rest for that night.
- 通例、コーヒーに添えるケーキまたは甘いパン
- a cake or sweet bread usually served with coffee
- 湯に酒粕を溶いて煮込み、甘味に砂糖を加える。
- Sakekasu is simmered in water and sugar is added for sweetness.
- 甘柿は渋柿と違って渋抜きをせずに食べられる。
- Different from astringent persimmons, sweet persimmons can be eaten without removing astringency.
- 当然比重や日本酒度も高く甘口酒の範疇に入る。
- The specific gravity and alcohol content are high, which makes it to be categorized as sweet sake.
- おから自体の甘みと相俟って独特の風味がある。
- It has a distinct flavor coupled with the sweetness of okara.
- 西京味噌は甘みが強く、仙台味噌は辛みが強い。
- Saikyo miso is very sweet, and Sendai miso is very salty.
- 観賞用の菊に比べて苦みが少なく、甘みがある。
- It is less bitter compared to the chrysanthemum for ornamental use and has a sugary taste.
- そのため甘味煎餅(あまみせんべい)とも言う。
- Therefore, it is sometimes called amami-senbei (sweet senbei).
- 甘い香りが肉料理や卵料理の味を引き立てます。
- The sweet smell brings out the flavor of meat and egg dishes.
- 3月上旬:春季例大祭(甘楽町 笹森稲荷神社)
- Early March: Annual spring festival (Sasamori Inari-jinja Shrine, Kanra machi)
- 甘味料として使われるサトウキビからとった砂糖
- sugar from sugarcane used as sweetening agent
- 糖が分解して生成される甘い結晶性のアルデヒド
- a sweet crystalline aldehyde formed by the breakdown of sugars
- 長い桃色のすっぱい葉柄を調理し甘くして食べる
- long pinkish sour leafstalks usually eaten cooked and sweetened
- 香料・柑橘類の果物を入れて温めた甘いリンゴ酒
- sweet cider heated with spices and citrus fruit
- 固まった砂糖のグレーズなどで、甘いものを覆う
- coat with something sweet, such as a hard sugar glaze
- ポルトガル原産の甘口の暗赤色のデザートワイン
- sweet dark-red dessert wine originally from Portugal
- 甘くておいしいもの(砂糖漬けやペーストリー)
- a sweetened delicacy (as a preserve or pastry)
- キュウリに関連するいくつかの甘いメロンの総称
- any of several sweet melons related to cucumbers
- 小豆餡の代わりにウメの甘露煮が入っている大福。
- Daifuku containing plum compote instead of anko.
- これによって醪の糖分が増し、甘みが大きくなる。
- Doing so increases the sugar level and mildness of unfiltered sake.
- 現在市販されている佃煮は、うす味、甘口である。
- Tsukudani sold these days in the market is light flavored and sweet.
- ここは酢に浸っておらず、昆布本来の甘みがある。
- This white part retains its natural sweetness because it is not soaked in the vinegar.
- ガリとは、生姜を薄く切って甘酢漬けにしたもの。
- Gari is ginger thinly sliced and pickled in sweetened vinegar.
- 甘南備神社(現 神南備神社(京田辺市大字薪))
- Kannabi-jinja Shrine '甘南備神社' (at present Kannabi-jinja Shrine '神南備神社' [Oaza Takigi, Kyotanabe City])
- 辛・甘・旨の味のバランスによって織り成される。
- It constitutes the balance of tastes kara (dry), ama (sweet) and uma (umami).
- バニラ・カカオの実で香りをつけた甘いリキュール
- sweet liqueur flavored with vanilla and cacao beans
- 干しブドウとワインに使う甘くて香りのよいブドウ
- sweet aromatic grape used for raisins and wine
- 甘さ、酸味、苦さと塩辛さを口で見分けられる機能
- the faculty of distinguishing sweet, sour, bitter, and salty properties in the mouth
- いたるところに果物と、甘く美しい花があります。
- everywhere were fruits and sweet and delightful flowers;
- 小さい豆とやや甘い食用に適する果肉を含む長い莢
- long pod containing small beans and sweetish edible pulp
- 甘露醤油とも呼ばれる、風味、色ともに濃厚なもの。
- It is also called the kanro shoyu (sweet soy-sauce), and its flavor and color are rich.
- 山陰地方では「甘粥(アマガユ)」と言う所もある。
- In some parts of the Sanin region, amazake is also called as amagayu.
- その結果、糖の消費が減り、日本酒よりも甘くなる。
- As a result of this, the consumption of sugar by microorganisms is reduced and the product is sweeter than sake.
- だし汁は上品で透き通っていて、独特の甘味がある。
- Soup stock made from L. japonica has a delicate flavor with a transparent appearance, as well as characteristic sweetness.
- 甘みと苦み・渋みの調和がとれるのが良いとされる。
- The tea with well-balanced sweetness and bitterness or astringency is considered good.
- 大正12年(1923年):関東大震災、 甘粕事件
- 1923: The Great Kanto Earthquake, Amakasu Incident
- 丘全体が国営飛鳥歴史公園甘樫丘地区となっている。
- The entire hill is designated as the Amakashi-no-oka Area of the Askuka Historical National Government Park.
- ただし、完熟しても果肉に甘味を生じることはない。
- However, the fruits are not sweet even if they are completely ripe.
- キイチゴ属の低木の大きくて甘い黒か暗紫色の集合果
- large sweet black or very dark purple edible aggregate fruit of any of various bushes of the genus Rubus
- 氷に濃い甘いコーヒーを入れ、クリームを添えたもの
- a strong sweetened coffee served over ice with cream
- 長く厚い甘い根のためにヨーロッパで広く耕作される
- widely cultivated in Europe for its long thick sweet roots
- 花をつけたセンソウが甘い香りを漂わせていました。
- The blooming lychnis exhaled sweet odours.
- 「おまえ、マイケルを甘やかしちゃダメじゃないか」
- 'Mother, don't pamper him,'
- 青森県や北海道の一部ではクリの甘露煮が入っている。
- Chawan-mushi in Aomori Prefecture or a part of Hokkaido has chestnuts stewed in syrup in it.
- 北海道や山梨県には甘納豆を赤飯に入れる風習がある。
- In Hokkaido and Yamanashi Prefecture, it is a custom to use amanatto for sekihan (festive red rice) instead of small beans.
- 上品な甘さが人気を集める薯蕷で三重県の代表的銘菓。
- It is an excellent cake representing Mie Prefecture and is famous for its refined sweetness.
- カリカリした歯ざわりと甘いが淡白な味が特徴である。
- It is crunchy and sweet, but bland in taste.
- 甘く口当たりが良いので、子どもでも無理なく飲める。
- This is so palatable that even children may drink it comfortably.
- ネギは、京野菜である甘味の強い九条葱を多めに盛る。
- As for green onions, a generous amount of leek from Kujo which has a rather strong sweetness to it, and is a vegetable of Kyoto, is arranged is placed on top.
- みたらし団子のような甘い味付けの葛餡は使われない。
- Unlike mitarashi dango, sweet kudzu starch sauce is not used.
- 乾燥果実が詰められた甘い菓子パンの平たく丸いケーキ
- a flat round cake of sweetened pastry filled with dried fruit
- 異種の多い、水気の多い甘い、ザラザラした質感の果物
- sweet juicy gritty-textured fruit available in many varieties
- ニワトコの実で作られ甘草で味付けられたイタリアの酒
- an Italian liqueur made with elderberries and flavored with licorice
- 暖かい地域で広く栽培されている甘い球形の黄色い果物
- widely cultivated in warm regions for its sweet globular yellow fruit
- 様々なブナの木木のいずれかの小さい甘い三角のナッツ
- small sweet triangular nut of any of various beech trees
- 風味や食感が乾燥させずに食べる甘柿とは大幅に異なる。
- Its flavor and texture is considerably different from that of sweet persimmons eaten without drying.
- 地域によってはさらに甘辛いつゆが好まれることもある。
- Even saltier and sweeter mentsuyu may be preferred depending upon locality.
- 繊切りにした材料を砂糖・醤油を用い甘辛く炒めるもの。
- It is a salty-sweet dish made by cutting ingredients into thin strips and stir-frying them with sugar and soy sauce.
- 甘いものが詰まった、特にシュー皮で作られるペストリー
- sweet filled pastry made of especially puff paste
- ランブータンに似ているが、より甘い東インドの木の果実
- fruit of an East Indian tree similar to the rambutan but sweeter
- (特に西ドイツのヘッセンの)甘いライン川地方のワイン
- a sweetened Rhenish wine (especially one from Hesse in western Germany)
- 甘いアーモンドに似た種子をとるため広く栽培されている
- widely cultivated for its sweet seeds that resemble almonds
- 甘くてサクサクした白身の肉による木の実のようなの種子
- nutlike seed with sweet and crisp white meat
- 甘い香りを持つ花の総状花序を持つ、ヨーロッパ産の植物
- European plant with racemes of sweet-scented flowers
- また、北海道では甘納豆(金時豆)が使われることも多い。
- In Hokkaido, sweetened red kidney beans are often used instead of red adzuki beans and black-eyed peas.
- 近畿地方では、単に納豆と言えば甘納豆を指す場合もある。
- In the Kinki region, the use of the word 'natto' can sometimes refer to ama natto.
- In the Kinki area, amanatto can be simply called natto.
- 醤油を基本にした甘みのあるタレを食材に塗りながら焼く。
- The method is grilling foodstuffs while coating them with a soy sauce-based sweet sauce ('tare' in Japanese).
- 歌舞伎座の前の天津甘栗の露天商などが代表的な例である。
- The tenshinamaguri rotensho in front of the Kabuki-za Theater is a famous example.
- 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.
- いきがりつっぱてみても、どこか甘さとひ弱さが同居する。
- He tries to act strong and defensive, but has weakness, too.
- 後に甘露寺親長の増補によって今日の姿になったとされる。
- Later, Chikanaga KANROJI augmented it to form the edition as it is today.
- 甘いものが嫌いではなく、缶コーヒーの味覚の違いがわかる
- They don't have any particular disliking of sweets and know the difference in the tastes of canned coffee.
- 甘い柑橘類ということから漢字では「蜜柑」と表記される。
- Its is described as '蜜柑' (honey citrus) in Chinese characters as it is sweet.
- 甘辛いみたらし団子を指して醤油だんごと言う地域も多い。
- In many areas, the salty-sweet mitarashi dango refers to shoyu dango (dumplings dipped in soy-based sauce).
- それはこれまで味わった事がない程甘いものに感じられた。
- It seemed to her the sweetest thing that ever she had tasted,
- それはこれまで見たこともないほど甘く美しい眺めでした。
- It was as sweet and fair a view as I have ever seen.
- 甘くしたライムジュース・ソーダ水・蒸留酒で作った飲み物
- a mixed drink made of sweetened lime juice and soda water usually with liquor
- めんつゆは醤油、ダシ、砂糖などからなる甘辛いものである。
- The salty-sweet dipping sauce is made of ingredients including soy sauce, dashi stock and sugar.
- 中国と朝鮮半島で食べられているアズキを使った甘くない粥。
- An unsweetened porridge made with azuki beans, which is often eaten in China and the Korean Peninsula.
- 当初は浜名納豆(浜納豆)に似せて甘名納糖と名づけられた。
- Initially, it was named amana natto, being modeled after hamana natto (hama natto).
- みつまめ(みつ豆、蜜豆)は和風の甘味、デザートのひとつ。
- Mitsumame is one of Japanese style sweets or desserts.
- それをゆでて甘葛をかけて竹に詰め、押し出して切ったもの。
- Thereafter, boil it, pour amazura (traditional sweetner commonly used in the past) over it, pack it into a bamboo, push it out and cut it.
- ピンクの花と甘く青い果実を持つ、米国東部のハックルベリー
- huckleberry of the eastern United States with pink flowers and sweet blue fruit
- 甘く黄色い果実をつける北米東部の毛で覆われた丈夫な一年草
- stout hairy annual of eastern North America with sweet yellow fruits
- マシュマロ・キャンディに似ている非常に甘く白いスプレッド
- a very sweet white spread resembling marshmallow candy
- 協会系酵母赤色清酒酵母を用いたピンク色の甘口の日本酒など。
- Pink sweet sake made by red seishu yeast of the Brewing Society, and so on.
- 現在は甘みを増して喫茶店や甘味屋・茶店などで供されている。
- At present, the heavily sweetened shiruko is being served at various places such as tea parlors, Japanese sweet parlors and tea stands.
- また鳥取部、鳥甘部、品遅部、大湯坐、若湯坐を設けたという。
- And the Emperor also set up the units (called 'be') to serve the Prince, such as Totoribe (unit of bird capturing), Torikaibe (unit of bird rearing), Homuchi (unit of attendants for the prince in a trip to Izumo), Oyue (unit to serve the prince to take a bath), Wakayue (another unit to serve the prince to take a bath).
- おでんには茶色く甘い味噌だれ、黄色い辛子味噌などを添える。
- Oden is served with sauces such as brown-colored sweet Misodare and yellow-colored Karashi miso (a sauce of mustard and miso).
- 誕生仏の像をその中央に安置し、柄杓で像に甘茶をかけて祝う。
- A Buddhist statue is placed at the center and amacha is poured over it with a tea ladle as a celebration.
- 「日本酒度が低ければ甘口」と短絡的に考えるのは正しくない。
- It is not correct to consider too quickly 'If nihonshudo is low, the sake is amackuchi.'
- 甘い食用に適する堅果のために(特にハワイで)広く栽培される
- widely cultivated (especially in Hawaii) for its sweet edible nuts
- 多くの植物に含まれる複合炭水化物で、甘味料として用いられる
- a complex carbohydrate found in many plants and used as a sweetening agent
- ヨーグルトを甘くし、香りをつけた口当たりのよい冷凍デザート
- a soft frozen dessert of sweetened flavored yogurt
- 葉は円筒形で、生の葉を甘口のオニオン風味の調味料として使う
- cylindrical leaves used fresh as a mild onion-flavored seasoning
- 薬壷から甘い香りがして、女司祭は薬壷を開けて、薬をなめた。
- There came from it a sweet fragrance, and she opened it, and tasted the drug.
- 層と層の間に甘い詰め物を詰め、通常、砂糖衣でくるんだケーキ
- cake having layers held together by a sweet filling and usually covered with frosting
- 塩辛さは原料の塩から、うまみは主にアミノ酸、甘みは糖による。
- Salt comes from the salt of raw materials; savoriness mainly comes from amino acid, and sweetness comes from sugar.
- 定方の孫、藤原為輔(藤原朝頼の子)が、甘露寺家の祖とされる。
- The originator of the Kanroji family is said to be FUJIWARA no Tamesuke (the son of FUJIWARA no Asayori), the grandson of Sadakata.
- ツメ(詰め):アナゴなどの煮汁を調味し、煮詰めた甘辛いタレ。
- Tsume: the salty-sweet sauce made by seasoning and boiling down conger broth
- 歯触りのよい食感に、さっぱりとした辛味と甘酸っぱい味がする。
- It has crispy touch and texture, refreshing and piquant taste, with sweet-sour flavor.
- 日本茶や抹茶のお茶請けになることが多いため、甘いものが多い。
- It is often served with Japanese green tea or green powdered tea, sweet confectionaries are common.
- ゴマの実かキャラウェーシードとレモンで香りをつけた甘いケーキ
- a sweet cake flavored with sesame or caraway seeds and lemon
- お香で使われるいくつかの甘いにおいのするスパイスのうちの1つ
- one of several sweet-smelling spices used in incense
- アイリッシュウイスキーとホイップクリームを添えた甘いコーヒー
- sweetened coffee with Irish whiskey and whipped cream
- 噛むための調製品(通常、甘く味付けられたチクルゴムからなる)
- a preparation (usually made of sweetened chicle) for chewing
- 甘やかすまたは過保護によってダメにされた性格または気質をもつ
- having the character or disposition harmed by pampering or oversolicitous attention
- 末端にふさ状の堅い葉をつけた、熱帯産の大形の多肉質の甘い果物
- large sweet fleshy tropical fruit with a terminal tuft of stiff leaves
- 甘く食用になる塊茎のためにヨーロッパで栽培されるアジアの草本
- an Asiatic herb cultivated in Europe for its sweet edible tuberous root
- エールかビールで凝結する甘いスパイスを加えられたホットミルク
- sweet spiced hot milk curdled with ale or beer
- 少量の苦味のあるウィスキーと甘いベルモットで作られたカクテル
- a cocktail made with whiskey and sweet vermouth with a dash of bitters
- そのまま生で食べてもよいが、火であぶるとやわらかく甘味も増す。
- You can not only eat it raw but also eat it after toasting, because toasting makes hoshi-imo softer and sweeter.
- 熱湯を加えれば、朝食に飲まれるような、暖かく、甘い豆乳となる。
- By adding hot water, it became hot-and-sweet soymilk that's enjoyed as a morning beverage.
- また境内では甘酒や神酒が振るわれ、飲むと厄除けになるとされる。
- Also, amazake (sweet mild sake) and omiki (sacred wine or sake) offered in the precincts are said to expel evil by drinking them.
- 表面についた甘酒の麹がべとべとしていることからこの名がついた。
- Its name is taken from the stickiness of koji (malted rice) in amazake on the surface.
- 甘い酵母パンの薄切りを茶褐色にかりかりになるまで2度焼いたもの
- slice of sweet raised bread baked again until it is brown and hard and crisp
- デザートといっしょに、または食後に供する泡のたたない甘口ワイン
- still sweet wine often served with dessert or after a meal
- 甘くしたブルーベリーまたはブルーベリージャムを入れたヨーグルト
- yogurt with sweetened blueberries or blueberry jam
- 光沢のある葉と、筒状の甘美な黄色い花の穂状花序を持つ低木状高木
- shrubby tree with silky foliage and spikes of cylindrical yellow nectarous flowers
- 真性の甘草に似ており、同じような性質の根を持つ北アメリカの植物
- North American plant similar to true licorice and having a root with similar properties
- 牛乳・卵を混ぜて甘くして焼いたり、煮たり、冷凍にしたりしたもの
- sweetened mixture of milk and eggs baked or boiled or frozen
- 北陸地方は、混合方式の比率が高く、九州ほどではないが甘みが強い。
- The soy-sauce in the Hokuriku region is with the high ratio of mixed method, and it tastes sweet though not to the extent of the soy-sauce in Kyusyu region.
- 淡口醤油の場合、仕込工程の末期に甘酒や米麹を添加することがある。
- Regarding usukuchi soy-sauce, Amazake (sweet mild sale) or malted rice may be added in the end of preparation process.
- 中国と朝鮮半島でよく食べられているリョクトウを使った甘くない粥。
- An unsweetened porridge made with mung beans, which is often eaten in China and the Korean Peninsula.
- これは一言でいえば、濃醇辛口から淡麗甘口への移行を物語っている。
- In a word, they show the change of taste from thick and dry to tanrei and sweet.
- 花のような甘い香りや爽やかに鼻に抜ける香が一般的に良しとされる。
- Generally, sweet fragrance like that of flower or fresh fragrance are considered good.
- これは、甘党には下戸が多く、酒好きには甘味が苦手な人が多いため。
- This is because many people who love sweets do not drink alcohol very much and many people who love drinking alcohol do not like sweets very much.
- 道行詞甘替(みちゆき ことばの あまいかえ): 景事(所作事)。
- Michiyuki Kotobano Amaikae: Keigoto (shosagoto (dance in Kabuki))
- 味は、栗と白餡を使用するため、そのままではかなり甘いものとなる。
- Since chestnuts and white bean jam are used, they taste really sweet on their own.
- 愛宕山 (安中市) - 群馬県安中市と甘楽郡下仁田町の境にある。
- Atago-yama (Annaka City) - It is located on the border between Annaka City and Shimonita-machi, Kanra County in Gunma Prefecture.
- 藤原高藤の後裔で、甘露寺経長の子、清閑寺資房によって創設された。
- This family was founded by Sukefusa SEIKANJI, a descendant of FUJIWARA no Takafuji and the son of Tsunenaga KANROJI.
- また、温度によって甘味の変化が激しい点も缶コーヒーと相性が悪い。
- Furthermore, sweetness severely changes according to temperature, which is incompatible with canned coffee.
- 甘みには水飴・みりんが使われるが、現代では砂糖を使うことも多い。
- For sweet tastes, starch syrup or mirin (sweet cooking rice wine) has been used, but nowadays, sugar is often used as well.
- また甘露梅やのし梅などの菓子や、梅肉煮などの料理にも用いられる。
- The plums are also used for Japanese sweets, such as Kanrobai (plums stewed in syrup) and Noshiume (a thin solid jelly consisting of sweet plum jam) and for Japanese dishes, like braised fish with dried plum.
- 抜き実の挽きぐるみ、つまり緑色の甘皮部分を挽き込んだ鶯色の蕎麦。
- Yabu soba is green-colored noodles made from buckwheat flour milled with green buckwheat berry chaff.
- マホガニーに似た材と卵形の甘い食用果実を産する熱帯アメリカの高木
- tropical American tree having wood like mahogany and sweet edible egg-shaped fruit
- 悲しかったけれど、心の奥ではあの甘美な感情に支配されていたんだ。
- sad and, at the same time, pervaded with a sweet and tender emotion.
- 通常お茶と一緒に出される平らなやや甘めのクッキーまたはビスケット
- flat semisweet cookie or biscuit usually served with tea
- 家具を作るのに用いられる甘いゴムの木の心材からの赤褐色の木と材木
- reddish-brown wood and lumber from heartwood of the sweet gum tree used to make furniture
- 甘味がある「シーユー・ダム」と、辛口の「シーユー・カオ」が一般的。
- Among them 'see ew dam' (sweet soy-sauce of Thailand) and 'see ew kao' (spicy soy-sauce of Thailand) are well known.
- 甘さがくどくなく後味がいいため、和菓子の高級材料として使用される。
- Used as high-grade material for Japanese sweets because it is not too sweet with a nice finish.
- 「甘い餡を食べた最後の口直しとするために、餡を入れるべきではない」
- The tail should not be filled with bean paste because the mouth needs to be refreshed with the tail after eating sweet bean paste.'
- - 甘檮丘の東の川辺に須弥山を造って陸奥国と越国の蝦夷に饗応する。
- - Built Mt. Sumeru at the riverside to the east of Amakashi no oka Hill and entertained the Ezo people in Mutsu and Koshi Provinces.
- 漢の州名として雍州は使用されず、陝西省・甘粛省一帯は涼州とされた。
- During the time of han dynasty, the 'Yong Zhou' was not used for the name of province, instead, it was designated as Liang Zhou for the area of Shan Xi Province and Gansu Province.
- 具材も甘めの豚肉田麩や揚げパンなど、日本のものとは少々趣が異なる。
- Tastes of fillings, such as processed sweet pork and fried bread, are also a little different from those in Japan.
- そのため他の地方のものと比べ、ほんのりとした甘みと食べ応えがある。
- Therefore, when comparing to other regions, this sushi is slightly sweet and filling.
- 相対的に辛味が刺激されないため「甘口」と間違えられやすいのである。
- Umakuchi can be easily mistaken for 'amakuchi' because, relatively speaking, the human organ that senses karami (dryness) is not really stimulated when something that is umakuchi is drunk.
- この式によって人間が酒を甘い辛いと感じる感覚の81%が説明できる。
- This formula explains eighty-one percent of human sense to sense the sweetness/dryness of sake.
- 薄い網状の皮と甘い緑の果肉のある果物を実らせるマスクメロンつる植物
- a muskmelon vine with fruit that has a thin reticulated rind and sweet green flesh
- 甘い白い果肉にたくさんの小さな種がつまったフィリピン産の熱帯性果物
- tropical fruit from the Philippines having a mass of small seeds embedded in sweetish white pulp
- ぼくが甘い夢に浸ることができるのも、ルパンのおかげではなかったか?
- Was it not to him that I owed the right to abandon myself to my fondest dreams?
- 通常甘くされ、スパイスを加えられ、とろ火で煮られたリンゴのピューレ
- puree of stewed apples usually sweetened and spiced
- 名前が簡略化されて甘納豆と呼ばれるようになったのは戦後のことである。
- It was only after the Second World War that the name was shortened to 'ama natto.'
- ワサビの最高級品種は静岡県産の真妻、甘みと辛味が強いのが特徴である。
- The best brand of Wasabi is Mazuma, which is produced in Shizuoka Prefecture and is characterized by its pungency and strong sweetness.
- 単に甘口のバーベキューソースを指してテリヤキソースと呼ぶ場合もある。
- Simply, barbecue sauces with a sweet taste are sometimes referred to as teriyaki sauces.
- 天ぷらを親子丼やカツ丼などのように、甘辛いタレで煮て卵でとじたもの。
- A bowl of rice topped with tenpura flavored with salty-sweet sauce and beaten egg poured over it.
- これらを砂糖と共に甘く煮詰め、更に砂糖をまぶしてから乾燥させて作る。
- These are boiled down with sugar, sprinkled with sugar again, and dried.
- 合一後、大覚寺に入った後亀山は幕府の被扶養者としての待遇に甘んじた。
- After the unification, Gokameyama accepted the treatment as a dependent of the bakufu after he entered Daikaku-ji Temple.
- 黄初元年に今度は甘粛省側を分割して涼州として、陝西省側を雍州とした。
- Next, in 220, Gansu Province side was separated to be named Liang Zhou, while Shan Xi Province side was to be called Yong Zhou.
- 台湾や中国でも、味付けが甘過ぎるため日本の魚料理の中では人気がない。
- Because eel kabayaki is so sweet that it is not popular among Japanese fish dishes in Taiwan and in China, either.
- 鼓月の和菓子を提供する甘味処として、現在下記の3店舗を展開している。
- They currently have the following three tea shops where they provide their Japanese-style sweets.
- 関東などで甘く煮付けた油揚げ(キツネの好物とされる)を具とするもの。
- Kitsune soba (fox soba) is a bowl of buckwheat noodles in hot soup with stewed fried tofu (which is considered to be the favorite food of foxes) seasoned with sugar and soy sauce on top which is popular in the areas such as the Kanto region.
- 甘みがより強く、渋み・苦味のより少ないものが良しとされ、高価である。
- Powdered green tea with a sweeter taste and less astringency and bitterness is regarded as the better quality and is accordingly expensive.
- 主に伊勢参りの旅人を相手に飴・甘味が名物として売られていた、という。
- It is said that candies and sweets were sold, mainly to travelers on pilgrimages to Ise, as special products.
- 甘辛度 0.86×ブドウ糖濃度 - 1.16 × 酸度 - 1.31
- Amakarado= 0.86 x glucose concentration - 1.16 x acid level - 1.31
- もし酸が全くなければ、酒はただ甘いだけのアルコール液になってしまう。
- If sake includes no acid whatsoever, it becomes just sweet water including alcohol.
- ざらざらした茶色っぽい皮と甘みの強い褐色がかった果肉をもつ熱帯性果物
- tropical fruit with a rough brownish skin and very sweet brownish pulp
- チョコレートまたは他のものに覆われている1個のキャンディの甘い中心部
- the sweet central portion of a piece of candy that is enclosed in chocolate or some other covering
- 甘いオレンジとレモン風味のリキュールソースに火をつけて供するクレープ
- crepes flamed in a sweet orange-and-lemon flavored liqueur sauce
- 茶色い革質の皮と甘酸っぱい髄のある果肉をもつアフリカ南部の球状の果物
- a South African globular fruit with brown leathery skin and pithy flesh having a sweet-acid taste
- むかむかするし、べたべたするし、おまけに甘ったるかったりするんだぞ」
- It's that nasty, sticky, sweet kind.'
- 寛大さまたは甘さの欠如とふるまいを特定の指定された限度に制限する傾向
- a lack of permissiveness or indulgence and a tendency to confine behavior within certain specified limits
- 主にビニール袋詰めで販売されているが、缶入りで売られている甘酒もある。
- Although amazake is typically sold in plastic packs, some varieties are sold in cans.
- 中国で一般的な、米の粥に豆類、ナツメなど8種類の材料を加えた、甘い粥。
- A sweet dish common in China, which is made by adding eight ingredients such as beans and jujube to a rice congee.
- 一般的に、甘草、ステビア、果糖ブドウ糖液糖、サッカリン等が使用される。
- Licoriceare, stevia, high fructose corn syrup, saccharin are generally used.
- もともとはリョクトウを甘く煮て冷やした食べ物で「あまがし」と呼ばれた。
- Originally, it referred to chilled mung beans stewed in sugar, which was also called 'sweet snack.'
- 甘樫丘(あまかしのおか)は、奈良県高市郡明日香村豊浦にある丘陵のこと。
- Amakashino-oka Hill is a hill located in Toyura, Asuka-mura, Takaichi County, Nara Prefecture.
- 長らく蜂蜜など糖分を加えてこれらを緩和させた甘口ワインが主流であった。
- For a long time sugars such as honey were added to moderate the acidity and astringency of wine and amakuchi (sweet) wine was the mainstay.
- かんぴょう巻 - 乾燥させたかんぴょうを水で戻し甘辛く煮たものを使用。
- Kanpyomaki (pickled gourd roll): Hosomaki using gourd strip (kanpyo in Japanese) which is boiled with sweetened soy sauce after rehydrating dried one, as a filling
- また、シャム沈香とは、インドシナ半島産の沈香をさし、香りの甘みが特徴。
- Siam Jinko refers to Jinko produced in Indochina, which has a distinctive sweet aroma.
- 甘みのあるクリームチーズ、卵、およびクリームをタルトに入れて焼いたもの
- made with sweetened cream cheese and eggs and cream baked in a crumb crust
- 通常、ケチャップやチリソースをベースにした、香料入りの甘酸っぱいソース
- spicy sweet and sour sauce usually based on catsup or chili sauce
- ランブタンの実に似ているが、もっと甘みの強い果実をつける東インドの高木
- East Indian fruit tree bearing fruit similar to but sweeter than that of the rambutan
- 薄い破れやすい外皮の中に甘いゼリー状の果肉と1つの種をもつ中国産の果物
- Chinese fruit having a thin brittle shell enclosing a sweet jellylike pulp and a single seed
- 甘みやうまみを添加した、どろっとした風合いの「さしみ醤油」も使用される。
- Creamy soy-sauce called 'sashimi soy-sauce,' to which sweetness and savoriness is added, is also used.
- そのためには大量のアルコールを添加し、辛ければ調味料で甘くするしかない。
- Therefore they had to add a large amount of alcohol to sake and also sweeten it by seasonings if it was too dry.
- 味は産地によって違い、例えば東京産の春菊は苦いが、逆に広島産春菊は甘い。
- The taste varies depending on the area of its production; shungiku from Tokyo tastes bitter, whereas shungiku from Hiroshima tastes sweet.
- 近年ではみりんを利用することは少なく、甘みとして砂糖を用いることが多い。
- Recently fewer people use sweet cooking rice wine and more people are using sugar to add sweetness.
- 甘味煎餅は唐菓子の伝統を受け継いでおり、こちらが煎餅の原型とされている。
- Amami-senbei is part of the tradition of To-gashi (唐菓子: Chinese sweets), and this is said to be the origin of senbei.
- 関西では正月などに甘酒と同様、飴湯が寺社で参拝客に振舞われることも多い。
- In Kansai, 'candy' drinks, just like Amazake (sweet mild sake), are often offered to visitors at many temples and shrines during New Year's holidays.
- とはいっても、甘辛度ですら、人の味覚のすべてを数値化できるわけではない。
- However, even amakarado cannot quantify all human sense of taste.
- 厚い鱗状の皮と光る黒い種のある甘く肉の多い実を付けている熱帯アメリカの木
- tropical American tree bearing sweet pulpy fruit with thick scaly rind and shiny black seeds
- スエットで作られ、蒸したあるいは煮沸させた甘いまたは香りや味の良いプリン
- a sweet or savory pudding made with suet and steamed or boiled
- 砂糖を加えないものは自然な甘さがあり、乳酸のほのかな酸味もある場合が多い。
- Amazake with no added sugar has a natural sweetness and a slightly sour taste due to lactic acid.
- 一般に甘味および塩分の強いたれにより調味されているため米飯との相性は良い。
- Ajitsuke nori, being seasoned with sweet and salty sauce, goes well with rice.
- 味付けはもち米のほのかな甘味を壊さないために、あっさりしたものが好まれる。
- Adding just plain flavor is preferred in order to keep the faint sweetness of glutinous rice.
- 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.
- 野菜スティック等で生の大根をそのまま食べても、辛みよりむしろ甘みを感じる。
- It is more of a sweetness than a pungency that can be tasted when daikon radish is eaten raw in the form of a vegetable stick.
- 玉露はその甘みが特徴であり、高温の湯で淹れると苦味成分まで抽出してしまう。
- Gyokuro is characterized by its sweetness, but if you brew it in water at a high temperature, the bitter ingredients of the tea leaves will also leach out.
- 酒粕に漬けたものは味が淡泊であり、みりん粕に漬けたものは濃厚な甘味がある。
- The food pickled in sake lees has a light flavor while the one pickled in sweet sake lees has a sweet, rich flavor.
- 名人桂文楽が甘納豆(「明烏」)・枝豆(「馬のす」)などで見せた至芸が有名。
- As an example, the consummate performances of the master Bunraku KATSURA are well-known, such as his gesture of eating sweetened adzuki beans in the performance of Ake-garasu (A Crow Nesting at Dawn), and the gesture of eating boiled green soybeans in Umanosu (The Hair of a Horse's Tail).
- 甘露寺藤長以降、代々笛・儒道を家業とし、江戸時代の石高は200石であった。
- After Fujinaga KANROJI, the flute and Confucianism were their family business for generations, and they also had 200 koku crop yields during the Edo period.
- そのため、コンビニではからしの他に甘い味噌だれの小袋を付けて販売している。
- Hence, convenience stores sell Oden with a small pack of sweet Misodare in addition to mustard.
- 製造に際しては、麹が増えると甘味が増し、大豆が増えると旨味が増すとされる。
- In the production of miso, the more koji, the more sweet it becomes; the more soybean, the more umami it has.
- 三日程度置き、甘酸っぱい香りがしてきたら、水(菩提酛)と米を分け、米を蒸す
- Leave it for three days or so and when it gives off a sweet-and-sour smell, separate the water (bodaimoto sake mash) from the rice and steam the rice.
- 別名:狩衣直衣、甘御衣(かんのおんぞ/上皇のみ)、傍続(そばつぎ/大臣家)
- It is also known as a kariginu noshi, kannoonzo (only when worn by a retired emperor) and sobatsugi (when worn by a daijinke (a minister)).
- ラム、ブランデーと、水か紅茶に、シュガー・シロップで甘みをつけて作るパンチ
- a punch made of rum and brandy and water or tea sweetened with sugar syrup
- 食べ物に施される様々な薄く、光る(味の良い、または甘い)コーティングの総称
- any of various thin shiny (savory or sweet) coatings applied to foods
- ケチャップマニスは、物性的には、色調が黒く、甘辛くどろっとした調味料である。
- Kecap manis is creamy, sweet and salty seasoning with dark color.
- 卵かけご飯は飯と生卵のほのかな甘みと醤油の塩辛さとコクを味の基調としている。
- The taste of tamago kake gohan is based on the slight sweetness of rice and a raw egg, and the saltiness and richness of soy sauce.
- 適度な水分を含む為、粘度のある噛み応えとサツマイモらしい甘味が特徴的である。
- Its gummy texture and sweet taste peculiar to the sweet potato are unique, both of which are produced by the moderate moisture content.
- 水飴(みずあめ)は、デンプンを酸や糖化酵素で糖化して作られた粘液状の甘味料。
- Mizuame is a mucoid sweetener made by saccharifying acid and diastatic enzymes with starch.
- またクリやキンカンなどの果物類を砂糖で甘く煮たものも同じく甘露煮と呼ばれる。
- It is also called kanroni that fruits like chestnuts and Chinese oranges are boiled with sugar.
- 42代当主の参議・甘露寺勝長で明治に至り、子孫は華族に列し伯爵に叙せられた。
- During the Meiji Era the forty-second family head was Sangi (councillor) Katsunaga KANROJI, and the family was raised to the peer level and count.
- ジャムなどの甘い味付けだけでなくハムやチーズといった塩味の軽食も扱っている。
- Street stalls sell not only sweet flavored crepes with jams, but also salty flavored crepes, like ham and cheese.
- 熟達した愛酒家たちはまったくといってよいほど「甘口/辛口」で酒を評価しない。
- Experienced sake drinkers scarcely evaluate sake with 'amakuchi (literally, sweet sake)/karakuchi.'
- 茶屋や団子屋の作る賞味期限が当日の物と比較して、甘さが過剰になりがちである。
- Compared with dumplings from tea houses and dumpling stores, taste of which is best on the day they are made, the dumplings sold widely tend to be too sweet.
- 蕪本来の甘味、乳酸発酵の酸味、昆布の旨味のバランスがとても大切な漬物である。
- Senmai-zuke requires a particularly well-balanced combination of original sweetness from shogoin-kabu, sourness from fermented lactobacillus, and the delicious flavor of konbu.
- これ以降、『みたらし団子』の名称と共に甘い葛餡を用いる製法が全国に広がった。
- Since then, the name of 'mitarashi dango' and its recipe using a sweet kudzu starch sauce, spread nationwide.
- タピオカ、小麦粉、またはオートミールを牛乳または水で素早く調理した、甘いかゆ
- sweetened porridge made of tapioca or flour or oatmeal cooked quickly in milk or water
- ゼラチンやコーンスターチでとろりとさせたアーモンド風味の甘いミルクプデイング
- sweet almond-flavored milk pudding thickened with gelatin or cornstarch
- 緑色の革質の皮と甘い多汁質の半透明の果肉をもつ、丸い1インチ大のカリブ産果物
- round one-inch Caribbean fruit with green leathery skin and sweet juicy translucent pulp
- 香りをつけた砂糖で作った甘さたっぷりの菓子で、たいていは果実やナッツを入れる
- a rich sweet made of flavored sugar and often combined with fruit or nuts
- 彼らの美しい光沢がある葉と甘く香気のある星形の花をつける多数の木と低木の総称
- any of numerous trees and shrubs grown for their beautiful glossy foliage and sweetly fragrant starry flowers
- 道徳を警官に、美術を興行主に任せるような愚鈍な中流階級の批判を甘受するため?
- To submit himself to the criticisms of an obtuse middle class which entrusted its morality to policemen and its fine arts to impresarios?
- なお森永製菓の缶入り甘酒については製法1.と2.を複合して製作しているという。
- It is said that Amazake sold in cans produced by Morinaga confectionary is produced by a method in which the first and second production methods are combined.
- 鰹の胃と腸をよく洗い、辛口では20%、甘口のものでは10%程度の塩で漬け込む。
- When you make Shuto, clean thoroughly bonito's stomach and intestines with water, and salt down in 20 % salt-water solution for salty one and 10 % salt-water solution for mild one.
- 名古屋市近郊では、トンカツに八丁味噌仕立ての甘いタレをかけるのが一般的である。
- In areas around Nagoya City, tonkatsu is generally served with a special sweet sauce made with haccho miso (bean paste).
- 当初は甘い物ではなく、塩味で調理されており、酒の肴として用いられる事もあった。
- It was originally not a sweet dish but was seasoned with salt, sometimes being served as an accompaniment to sake.
- 甘露寺家(かんろじけ)は、藤原北家高藤流勧修寺一門嫡流の堂上家、家格は、名家。
- The Kanroji family was 'Tosho-ke' (the hereditary lineage of Court nobles occupying relatively high ranks) of the main branch of the Kajuji line of the Takafuji group of the Northern House of the Fujiwara clan, and its social standing was prestigious family.
- 江戸のふぐ鍋は、割り下に大量の醤油と砂糖を用いた、非常に甘辛い味付けであった。
- Fugu nabe in the Edo period was heavily salted and sweetened using a large amount of soy sauce and sugar for the stock.
- 戒律を守り、布施されたものは貧しい者たちえ分け与え自らは清貧に甘んじたという。
- While she adhered to the precepts of Buddhism and distributed her offerings among poor people, she was reportedly content with living in poverty.
- そのため、旨味や甘味にとぼしく、一般的に味は軽くなり、すっきりしたものとなる。
- Therefore, honjozoshu has less umami and sweetness and, generally speaking, its taste becomes light and simple.
- 政虎は、甘粕景持に兵1000を与えて渡河地点に配置し、武田軍の別働隊に備えた。
- Masatora gave Kagemochi AMAKASU 1,000 soldiers, and deployed them at the river crossing area to prepare for the possible attack by the separate troops of Takeda's forces.
- 甘味料(メープルシロップまたはブラウンシュガー)を添えたコーンミール・マッシュ
- cornmeal mush served with sweetening (maple syrup or brown sugar)
- 米国南部産常緑高木で、広く堅い光沢のある葉と大きな白い、甘い香りのする花を持つ
- evergreen tree of southern United States having large stiff glossy leaves and huge white sweet-smelling flowers
- 温度が高すぎるとコウジカビの酵素が充分に作用せずに糖化が進まず甘味が乏しくなる。
- If the temperature is too high, Aspergillus enzymes will not be sufficiently active, meaning that saccharification cannot occur and resulting in a less sweet amazake
- 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).
- 江戸前ずし店の卵焼きは概して甘く調味され、デザートのように最後に食べる人が多い。
- Because tamagoyaki at Edomae-zushi shops is, in general, sweet, many people eat it at the end of meal as though it were a dessert.
- 適度なバナナ香は日本酒に甘くフルーティーな香りの厚みを加えるものとして好まれる。
- Moderate banana-like fragrance is popular as it adds a sweet and fruity fragrance to sake.
- 本書の撰者である梅屋念常(1282年 - ?)は、華亭県(甘粛省平涼市)の出身。
- 梅屋念常 (1282-?), the compiler of this book, was born in Huating Province (Pingliang City, Gansu Province).
- 一般に清酒に関して「甘口」と表現されるのは、じつはこの旨口である場合がほとんど。
- With respect to seishu, what is expressed as 'amakuchi' is usually in most cases umakuchi.
- 塩鯖の鮮度、鯖の骨抜き、巣の甘さ加減、竹の皮に湿度を持たせて鮨を室温で保存する。
- The freshness of salted mackerel, boning, and the sweetness of the vinegar sauce are important, and the sushi is wrapped in a bamboo sheath with some moisture and stored at room temperature.
- サツマイモの甘味を増やすため、サツマイモを収穫後に糖化させるなどの工夫もしている。
- Various technique are adopted, including the saccharification method of the fresh sweet potato, which enhances sweetness.
- 現在ではやや甘口の醤油漬けが主流になり、イクラ丼やイクラの寿司として使われている。
- Now salmon roe is usually eaten with a little sweet soya sauce and is often used in dishes such as salmon roe on rice (ikura-don) or in sushi.
- サイダー とは、甘味と酸味で味付けされたノンアルコール、無色透明の炭酸飲料のこと。
- Saida is a Japanese term used to refer to alcohol-free, transparent and colorless soda which tastes sweet and sour.
- 米味噌や麦味噌に比べて甘味が少なく、渋味がありうまみが強いのが、大きな特徴である。
- Compared to rice miso and barley miso, it is less sweet and has a nasty bitter taste and strong umami, which are distinguishing characteristics of soybean red miso.
- 味付けは醤油ベースであり、砂糖・黒砂糖の甘みにより、甘じょっぱいものになっている。
- Sendai yubeshi is flavored basically with soy sauce and has a sweet and salty taste because of the sweetness of sugar/muscovado sugar.
- ツメ - アナゴや煮蛤などの淡白な味をしたネタに塗る、佃煮の汁に似た甘塩辛い煮汁。
- Tsume: Salted and sweetened broth similar to broth for tsukudani (small fish, shellfish, konbu, etc. boiled in sweetened soy sauce), which is applied to neta with plain taste such as conger eel, cooked clam, and so on
- ブリやサス(カジキ)が一般的だが、鯛、イカ、甘エビ他、ほとんどの刺身に応用できる。
- Konbushime is usually made with yellowtails and marlins, though it may also be applied to most sashimi including sea breams, squids and deep-water shrimps.
- 表面が狐色になったら引き上げ、軽く油を切った後、熱いうちにタレ(甘酢)に漬け込む。
- Cook until golden brown and then remove fried chicken from the oil, lightly draining the oil and dipping them in sweet vinegar.
- 器にかき氷器を用いてかき氷を若干載せ、シロップをレードル(甘露尺)一杯分をかける。
- Using an ice shaving machine, a little amount of shaved ice is put into a dish and a ladleful of syrup is poured on top.
- ライン川渓谷産の香りのよい辛口・甘口の白ワイン、または同種のカリフォルニア産ワイン
- fragrant dry or sweet white wine from the Rhine valley or a similar wine from California
- 大きくて甘く水分の多いタンジェリンとグレープフルーツの混種で、皮は厚く、しわがある
- large sweet juicy hybrid between tangerine and grapefruit having a thick wrinkled skin
- 彼は女王が甘えてくるのは気にしておらず、むしろ新しい侍女がいるのを得意がっていた。
- not much regarding the fairy queen's courtship, but very proud of his new attendants.
- また、甘美内宿禰から謀反の讒言を受けたが、探湯(くかたち)を行って濡れ衣を晴らした。
- Also, he was accused of treason by Umashiuchi no Sukune, but cleared his name by Kukatachi (a way of judging honesty in ancient Japan where a suspect's hand was placed in boiling water and, if unharmed, the suspect was telling the truth).
- 水海の田楽・能舞(1976年5月4日 今立郡池田町 (福井県)水海 鵜甘神社氏子会)
- Mizuumi's dengaku and noh dance (May 4, 1976; Mizuumi, Ikeda-cho, Imadate-gun (Fukui Prefecture); Ukan-jinja Ujikokai [Ukan-jinja Shrine Parishioners Association])
- 戸主「茜部 馬甘」の戸口「服部 波加麻、年45、残疾、去年9月19日」の記録がある。
- There was a record that Ko headed by 'Akanabe no umakai' had a member of Ko, 'Hatoribe no hakama (波加麻), aged 45, mildly handicapped, died on September 19 of the previous year.'
- 藤原高藤の子孫の系統を「勧修寺流」と言うが、嫡流は勧修寺家ではなく、甘露寺家である。
- Descendant of FUJIWARA no Takafuji fall under the 'Kajuji line,' but the family of the eldest son's descendants of FUJIWARA no Takafuji was the Kanroji family, not the Kanjuji family.
- また、ソースを選択できる店もあり、その中に天津飯に近い甘酢あんかけがあることもある。
- In some restaurants, sauces can be chosen that include a sweet vinegar gelee similar to that for Tenshin-han.
- 甘みの強いスープなので、備え付けの「うまみ唐がらし」で好みの味にして食べる人が多い。
- Because the soup is sweet, many people season it with a complimentary 'flavored pepper' to suit their tastes.
- そして洞窟の床で焚く杉の焚火の甘い匂をかぎ、ニンフが陰鬱な歌を歌っているのを聞いた。
- and they smelled the sweet fragrance of the cedar fire that burned on the floor of the cave, and they heard the nymph singing a melancholy song.
- 消費者たちのあいだには「良い酒とは辛口、悪い酒とは甘口」といった誤った図式が流布した。
- Most of the consumers tended to think mistakenly as 'Good sake is dry, and bad sake is sweet.'
- 上質なほうじ茶は、甘く独特の心地良い香りを持ち、その焙煎には高度な技術が必要とされる。
- High quality hojicha has a unique sweet and soothing aroma, and leaf roasting requires considerable skill.
- しかし後漢の興平元年に甘粛省側の4郡を分割して雍州とし、陝西省側をそのまま涼州とした。
- In 194 of the Later Han Dynasty, however, four countries of Gansu Province side were separated and named Yong Zhou, while the Shan Xi Province was continuously called Liang Zhou.
- 鎌倉時代中期藤原資経(甘露寺資経、吉田資経)の四男、万里小路資通を祖として創設される。
- This family was founded during the middle of the Kamakura Period by Sukemichi MADENOKOJI, the fourth son of FUJIWARA no Suketsune (Suketsune KANROJI, Suketsune YOSHIDA).
- 麺に細かく刻んだネギを散らし、上に卵黄をのせ、甘みのあるタレを使ってかき混ぜて食べる。
- Topped with chopped leeks and an egg yolk, Amattare Udon is mixed with a sweet dipping broth.
- 『砂糖』は最もナチュラルな甘味だが、原料の段階で耐熱性細菌の汚染源となる可能性がある。
- While sugar has the most natural sweetness, it may possibly become a contaminant source of thermotolerant bacterium during the unprocessed stage.
- 「味噌おでん」は、八丁味噌をベースとした甘めの汁でダイコン、こんにゃく等の具を煮込む。
- For 'Miso Oden,' ingredients such as daikon and konjac are simmered with a haccho miso-based sweet broth.
- みりん もともとは飲用であったが、現代では料理に甘みを添える料理酒として使われている。
- Mirin: Was for drinking originally, but nowadays, is used as cooking alcohol to add a sweet taste to meals.
- 材料は主に小麦粉、砂糖、鶏卵などで、カステラやビスケットに近く、味は甘めのものが多い。
- The main ingredients include wheat flour, sugar and eggs, and this type of senbei is often sweet in taste and is close to biscuits and 'kasutera' (a Japanese-style sponge cake originally imitated from that of Castella in the 16th century).
- 場合によっては醤油味・塩味を「せんべい」、甘いものを「せんぺい」と呼び分ける例もある。
- In some cases, 'senbei' means those seasoned with soy sauce or salt and 'senpei' refers to sweet ones.
- 皮肉にも、2006年度に出荷されたみかんは平年より甘く美味なものが多かったようである。
- Ironically, it seems that mikan shipped in fiscal year 2006 were sweeter and more tasty than those of an average year.
- ベーキング、糖衣、ソースおよびキャンディに使われる純粋な甘味を加えていないチョコレート
- pure unsweetened chocolate used in baking and icings and sauces and candy
- 甘いチョコレート味のカスタードのようなプリンで、たいてい卵でなく小麦粉でとろみをつける
- sweet chocolate flavored custard-like pudding usually thickened with flour rather than eggs
- 理由は、大の甘党の上に、ドイツ留学中に細菌を顕微鏡で見て以来潔癖症になってしまったため。
- This is because he not only loved sweets but also because he became obsessed with cleanliness after observing germs under a microscope while studying in Germany.
- 中国では話梅(広東語 ワームイ)と呼ばれる干して甘味を付けた梅が菓子として売られている。
- In China, sweet dried plums called Wamui are sold as Chinese confectionery.
- 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.
- 甘みをもたらす具として高野豆腐やシイタケの煮しめを用い、田麩やおぼろはあまり使われない。
- As ingredients to provide sweetness, koyadofu (freeze-dried bean curd) and Shiitake Mushroom which are boiled down are used, but denbu (mashed and seasoned fish, flesh of whitefish and shrimp that has been boiled, shredded, parched, seasoned and colored red) and oboro are seldom used.
- 香道では香木の香質を味覚にたとえて、辛・甘・酸・鹹(しおからい)・苦の5種類に分類する。
- During incense burning, Koshitsu (quality of Ko) of Koboku is likened to flavors, and categorized into the following five kinds: hot, sweet, sour, salty, and bitter.
- 甘辛度や濃淡度はあまり表示されることはないが、味の指標としては日本酒度よりは頼りになる。
- Amakarado and notando are seldom labeled, but as indexes of taste, they are more reliable than nihondhudo.
- 「氷水(こおりすい)」・「みぞれ」・「せんじ」・「甘露(かんろ)」と呼ばれることがある。
- Sometimes, it is called 'korisui' (iced water) 'mizore' (sleety), 'senji' (decoction), or 'kanro' (honeydew).
- 醤油由来のしょっぱい味付けが特徴であるが、団子の甘さが薄い醤油味により引き出されている。
- It is characterized in the saltiness of soy sauce itself, and this seasoning brings out the sweetness of the dumpling.
- トマト・タマネギ・(甘・辛)トウガラシを酢・砂糖・種々の香料といっしょにとろ火で煮たもの
- tomatoes and onions and peppers (sweet or hot) simmered with vinegar and sugar and various seasonings
- 体が温まるように(風邪の予防としても)、甘酒を熱くしショウガ汁を入れて飲まれることが多い。
- Hot amazake with ginger juice added is often drunk to warm the body (to prevent colds).
- 元来は飲用であり、江戸時代に日本酒が一般的になる以前は甘みのある高級酒として飲まれていた。
- Mirin was originally an alcoholic beverage and was drunk as a sweet luxury drink before sake became common during the Edo period.
- 付け合わせはまったく付けないか、蜂蜜もしくは甘酢に漬けたラッキョウや福神漬が一般的である。
- Generally, no relish is used; if used, Fukujinzuke (sliced vegetables pickled in soy sauce) or scallions pickled in sweetened vinegar are garnished in general.
- チリソースなどをかけて中華風にすることもある(甘酢あんかけにすると天津飯になってしまう)。
- Omu chahan is sometimes topped with Chinese-style chili sauce (and, if sweet and sour sauce is used, it transforms to Tenshin-han [Tianjin-style rice].)
- 油揚げ、シイタケ、ニンジンなどといっしょに出汁で甘めに煮付けるのがもっとも一般的な調理法。
- The most general recipe is boiling okara with in abura-age (deep-fried bean curd), shiitake mushroom and carrot in a sweetened soup stock.
- 焼き目をつけた団子に、醤油、砂糖、みりん、片栗粉、水を煮詰めてできた甘辛い餡をつけたもの。
- After being broiled, it is coated with an made from soy-sauce, sugar, sweet sake for seasoning, starch and water.
- 丸い油揚げをくりぬいて、中に味付けした春雨や筍などの具を詰め、独特の甘辛いたれをかけたもの。
- It is a round abura-age filled with fillings such as seasoned harusame (beanstarch vermicelli) and bamboo shoots and served with unique sweet-spicy sauce.
- 熟成の間に、麹菌に由来するアミラーゼの作用により、もち米のデンプンが糖化され、甘みを生じる。
- During maturation, amylase enzymes from the yeast break down the glutinous rice starch into sugar to give sweetness.
- ひとつには中国に実際存在した密淋(ミイリン)という甘い酒が、戦国時代の頃伝来したというもの。
- One theory claims that a sweet alcoholic drink called 'milin' that once existed in China was exported to Japan during the Sengoku Period (Period of Warring States).
- なお、勧修寺流の中に勧修寺家も存在するが、嫡流とされている家は吉田家→甘露寺家の流れである。
- The Kajuji family exists as part of the Kajuji/Kanjuji ryu, but following the lineage of the eldest son leads to the Yoshida family which later became the Kanroji family.
- 農作物として甘藷の栽培や山菜加工が開始される一方、キャンプ場などのアウトドア施設が作られた。
- Growing of sweet potatoes and the processing of wild vegetables has been initiated, with outdoor facilities including camp sites having been constructed.
- 中身は白あんだが、甘味にクリの甘露煮で用いた蜜を使ったり、栗そのものを混ぜ込んだりしている。
- The filling is white bean paste, but syrup for stewing chestnuts or chestnuts themselves are used for it.
- 梁の費カン(ひかん、「かん」は虎+甘)の『尚書義疏』や皇侃(おうがん)の『論語義疏』がある。
- Examples are 'Interpretation Learning of Classic of History' by Hi Kan (the character for Kan is 虎+甘) of Liang and 'Interpretation Learning of the Analects of Confucius' by O Gan.
- 紫色の甘酸っぱい果肉をもつ栗色がかった紫色のグースベリに似たインド産の果物で特に砂糖煮に使う
- maroon-purple gooseberry-like fruit of India having tart-sweet purple pulp used especially for preserves
- 飼い葉に使用されたり、ひかれて餌用になるスクリュービーン・メスキートの螺旋上にねじれた甘い鞘
- spirally twisted sweet pod of screwbean mesquite that is used for fodder or ground into meal for feed
- ソースが自家製の場合、甘味の味が多く、日の船においてはソースのほか練乳による味付けもなされる。
- Many homemade sauces are sweet, and not just sauce, but also condensed milk is spread over takoyaki in Ship of the Sun.
- 大坂では、刃物の街である堺市の職人が、乾燥昆布を甘酢に浸し、表面を削ったおぼろ昆布が生まれた。
- In Osaka, a craftsman in Sakai City, a town of cutting tools, created the shredded tangle by shaving the surface of sweet vinegar-soaked dried kelp.
- 砂糖を用いた羊羹を特に「砂糖羊羹」と称し、一般的な羊羹には甘葛などが用いられることが多かった。
- The yokan made with sugar was called 'sato-yokan' (sugar yokan) to distinguish from ordinary yokan made with amazura (traditional sweetener commonly used in the past).
- 煮豆(にまめ)は、ダイズやアズキ、の乾燥豆を水でもどし、甘い味付けでやわらかく煮たものである。
- Nimame (boiled beans) is a type of dish that is prepared by rehydrating soybeans, azuki, or other dried beans and then boiling them with sugar until they are tender.
- 生地に砂糖を入れることもあるが、でき上がったものに砂糖をかけたほうがより強く甘味を感じられる。
- Sugar may be added to the dough, but it tastes much sweeter if sprinkled over the completed kuzumochi.
- 恋に甘くなったオーランドゥは、半信半疑で聞きながら、ゲニミードに本気で言っているのかと尋ねた。
- The fond lover Orlando, half believing and half doubting what he heard, asked Ganymede if he spoke in sober meaning.
- 珍味として販売されている「のしいか」には単に乾燥させたイカではなく、甘く味付けされたものもある。
- Noshiika' sold as a delicacy include a variety which is not only dried but further seasoned sweet.
- 貴醸酒(きじょうしゅ)とは、水の代わりに酒で仕込んだ酒で、独特のとろみのある甘口の日本酒である。
- Kijoshu sake is a sweet Japanese rice wine with a unique thickness brewed using sake instead of water.
- そのままの豆乳には特有の青臭さがあり飲みづらいため、砂糖などで甘みを加えたものも販売されている。
- Plain soymilk has a particularly raw smell and is hard to drink, so soymilk sweetened with sugar is also sold.
- マクロビオティックでは砂糖の代わりに甘味料として使われることが多く、海外での需要も高まっている。
- In macrobiotics it is frequently used as a sweetener in place of sugar, so the demand is increasing abroad.
- Under the macrobiotic diet, amazake is often used as a sweetener instead of sugar, and the demand for amazake is increasing in overseas markets.
- この原材料は甘藷(サツマイモ)とホップであり、現在でいう「第三のビール」に相当するものであった。
- The primary ingredients were sweet potato and hops; and composite beer was the equivalent of the present-day 'the third beer.'
- 明応の政変に憤慨して一時は譲位を決意するが、老臣である大納言甘露寺親長の諫奏によって取りやめる。
- He was furious about the Coup of Meio and decided to abdicate the throne; however, he didn't do so after receiving advice from Dainagon (chief councilor of state), Chikanaga KANROJI, who had long been an aide to the Emperor.
- 第一種地区は、石舞台古墳、高松塚古墳、岡寺、伝飛鳥板葺宮跡(飛鳥京跡)、甘樫丘を中心とする地域。
- The first district includes Ishibutai-kofun Tumulus, Takamatsuzuka-kofun Tumulus, Oka-dera Temple, the supposed site of Asuka Itabuki no miya Palace (Asukakyo Site) and Amakashi no oka Hill.
- しかし全てが同じという訳ではなく、通常の醤油味のおでんにも甘い味噌だれを付けて食べることもある。
- However, not all Oden in each style are the same; even the standard soy sauce-flavored Oden may be eaten with sweet Misodare dip.
- 鰹節や昆布で出汁をとる技術が高度に発達し、砂糖の普及により、甘い和菓子が食べられるようになった。
- The technique to generate soup stock based upon dried bonito or konbu (a kind of kelp) progressed, and as sugar became used widely, sweet Japanese confectionery became available.
- 奈良に伝わった饅頭は、ふくらしこ粉を使う「薬饅頭」で、博多のほうは甘酒を使う「酒饅頭」とされる。
- The manju introduced in Nara is 'kusuri-manju' using baking powder and the other in Hakata is 'sake-manju' using amazake (sweet mild sake).
- ただし、晩生品種は雌性不稔性が弱いことから、近くに甘夏等の花粉源があると種子を生じることがある。
- However, as the late blooming brand has weaker female sterility, it sometimes bears seeds when sources of pollen such as 'Amanatsu' (a kind of Chinese citrus) are near.
- 京懐石を模して、コース仕立てになっていることが多く、デザートに和風の甘味(あんみつなど)がつく。
- It is often served in a course that mimics Kyo kaiseki, followed by Japanese style sweets (e.g. Anmitsu) as a dessert.
- オレンジの果肉を持つ大きな甘い塊根を目的に数品種が広く栽培されている、熱帯全域に分布するつる植物
- pantropical vine widely cultivated in several varieties for its large sweet tuberous root with orange flesh
- 南スペインのヘレスで生産される、あるいは別の場所で生産される類似した辛口から甘口の琥珀色のワイン
- dry to sweet amber wine from the Jerez region of southern Spain or similar wines produced elsewhere
- 革のような緑色の外皮と甘くて汁の多い半透明の果肉を持つ小粒の食用果実を実らせる熱帯アメリカの高木
- tropical American tree bearing a small edible fruit with green leathery skin and sweet juicy translucent pulp
- 醤油を原料に、昆布だしやカツオだし、液糖やステビア等の甘味料を添加し、うまみを強化した液体調味料。
- These soy-sauces are liquid seasonings that emphasize flavor, based on soy-sauce, with stock made from konbu kelp, stock made from dried bonito flakes, sweetener such as syrup, stevia added.
- 炊いた米には若干の粘り気があることに加えて温かくても冷めていても複数回噛んでいるうちに甘味が増す。
- In addition to the stickiness, the steamed rice becomes sweeter as you chew it well whether warm or cold.
- 米専用の炊飯器で炊くとジャポニカ種特有の粘り気が現れ、澱粉のアルファ化度が高くなり淡い甘味がある。
- When steamed by a dedicated rice cooker, the stickiness unique to Japonica rice is produced, and it becomes faintly sweet due to increased degree of gelatinization of starch.
- 牛肉または豚肉、ジャガイモ、タマネギ、糸こんにゃくなどを醤油、砂糖、みりんで甘煮にしたものである。
- A dish made of beef or pork, potatoes, onions, konnyaku noodles and other ingredients stewed together with soy sauce, sugar, and mirin (sweet cooking rice wine).
- 昆布表面の黒い部分は甘酢がよく染みていることから、酸味が多い黒い「おぼろ昆布」(黒おぼろ)になる。
- The black part of the surface layer of kelp becomes 'oboro-konbu' (black oboro) with a strong sour taste because this part contains plenty of sweet vinegar.
- 汁粉(しるこ)は、主に小豆を砂糖で甘く煮て、この中に餅や白玉団子、クリの甘露煮などを入れた食べ物。
- Shiruko is a food whose main ingredient is boiled red beans sweetened with sugar, and in which mochi (rice cake), shiratama dango (Japanese rice-flour dumplings), and chestnuts stewed in syrup are added.
- 鎌倉時代の終わりまで、「吉田家」を称していたが、権中納言・吉田藤長の頃から「甘露寺」を家名とした。
- Although they were called the 'Yoshida family' until the end of the Kamakura period, 'Kanroji' became their family name from the time of a Gon Chunagon (Provisional Middle Counselor) Fujinaga YOSHIDA.
- しかし、幕府における新田氏本宗家の地位は非常に低いものとなり、以後は無位無官に甘んずることとなる。
- However, the rank of the head family of the Nitta clan in the bakufu became much lower, and the family was forced to accept no official court rank thereafter.
- アジの南蛮漬けなどと同様に、衣を付けて揚げた鶏肉を甘酢にさっと浸しただけの単純なものだとしている。
- It is said that, similar to nanbanzuke (with Japanese sweet and peppery vegetable sauce) using horse mackerel or the like, a recipe for chicken nanban is as simple as lightly dipping frittered chicken in vinegar.
- 鳥たちは木々の上でたいそう甘い歌声を響かせるので、 子どもたちは遊ぶのをやめて聞きいるのでした。
- The birds sat on the trees and sang so sweetly that the children used to stop their games in order to listen to them.
- しかし、糖度そのものは渋柿のほうがはるかに高いため、甘柿を干し柿にしても渋柿のようには甘くならない。
- However, unlike astringent persimmons, making sweet persimmons into Hoshigaki will not make them sweeter, as the sugar content itself is much higher in astringent persimmons.
- ツヤと粘度があり、各種野菜とナツメヤシなどを用いて甘みと辛味の加減が程良い専用のソースが用いられる。
- They use sauce exclusively for okonomiyaki, having luster and viscosity and taste both sweet and spicy by using various kinds of vegetables and date palms and so on.
- 甘納豆、ういろう (菓子)(ういろう)、求肥、練り切り、饅頭、羊羹、落雁、きんつば、飴(あめ)、汁粉
- Ama natto (sugared red beans), Uiro (a sort of sweetened steamed cake made of rice powder), Gyuhi (a kind of rice cake made from glutinous rice or glutinous rice flour), Nerikiri (a cake made of white bean jam which is artistically colored or shaped), Manju (bun stuffed with azuki-bean paste), Yokan (azuki-bean jelly), Rakugan (hard candy), Kintsuba (a sword guard-like shaped baked cake of azuki bean jam wrapped with thin layer of wheat flour), candy, and Shiruko (sweet red-bean soup with pieces of rice cake)
- この時、甘粛省で22.9mg/m3(22,900μg/m3)という記録的な黄砂の濃度を観測している。
- In this case, a record kosa density of 22.9 mg per cubic meter (22,900 μg per cubic meter) was observed in Gansu Province.
- 江戸の蕎麦を由来とする汁であるため、讃岐など他近辺地域のぶっかけうどんよりも濃く甘味が強い汁である。
- Originated in the soup broth of Soba in Edo, the soup broth poured on the Bukkake-Udon in Kurashiki is thicker and sweeter than in other neighboring regions like Sanuki.
- 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).
- 甘酒(あまざけ)、女性消費者向けのデザート日本酒、諸白などで作った製成酒が甘口の例として挙げられる。
- Amazake (a sweet low-alcohol drink made from fermented rice or sake lees), dessert sake especially for female consumers and sake products made from morohaku (sake of 100% polished white rice), etc. are examples of amakuchi.
- それからかれは、後に続いていた二人のほうを振り返り、奇妙なとても甘く液状のことばで語りかけたのです。
- Then he turned to the two others who were following him and spoke to them in a strange and very sweet and liquid tongue.
- 甘酒(あまざけ、醴)は日本の伝統的な甘味飲料の一種で、見た目はどぶろく(濁酒)に類似する白濁液である。
- Amazake is a traditional Japanese sweet beverage, which is a cloudy liquid similar to doburoku (unrefined sake).
- ネギ・ショウガなどの香味野菜、みりん、醤油、日本酒などの調味料を加えて、甘辛い味付けになることが多い。
- It often tastes salty-sweet by adding flavoring ingredients such as leek and ginger and seasoning such as sweet cooking rice wine, soy source, and Japanese sake.
- 甘味のある黄色の液体であり、約 40%50% の糖分と、約 14% 程度のアルコール分を含有している。
- It is a sweet yellow liquid consisting of approximately 40-50% sugar with an alcohol content of approximately 14%.
- 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.
- 昔は夏場に日持ちさせるために栗を煮るのにつかう汁を煮詰めていたため、「長崎一甘い饅頭」と呼ばれていた。
- It was called 'the sweetest manju in Nagasaki' because in order to keep good quality in the summer, the chestnuts were boiled in syrup until all the syrup was dissolved.
- さつまいもを輪切りにし湯がいて天日で干した物ともち米を一緒に蒸して、混ぜてついた黄色の餅(甘古呂餅)。
- Yellow mochi which is produced: by steaming glutinous rice together with a material which is produced by cutting a sweet potato into round slices, boiling the slices, and drying them under sunshine; mixing the two ingredients; steaming and pounding them (kankoro-mochi).
- 日中の栄養(特にカロリー)補給の意味合いからか、甘いもの(糖質)や炭水化物が主体となる傾向も見られる。
- There is a tendency to eat mainly sweets including sugars and snacks including carbohydrates as between-meals refreshments so as to get nutrition, especially calories, in the daytime.
- 武田別働隊は、上杉軍のしんがりを務めていた甘糟隊を蹴散らし、昼前(午前12時頃)には八幡原に到着した。
- Takeda's separate troops routed Amakasu's troops, which brought up the rear of Uesugi's forces, and reached Hachimanbara before the noon (around 12 AM).
- キンカン属の木または低木の総称で、小さくオレンジ色をした食用の実を結び、厚い甘い皮とすっぱい果肉がある
- any of several trees or shrubs of the genus Fortunella bearing small orange-colored edible fruits with thick sweet-flavored skin and sour pulp
- 立派な木々が濃厚で甘美な果実をたわわに実らせている、美しい芝生の区画がそこらじゅうに広がっていました。
- There were lovely patches of greensward all about, with stately trees bearing rich and luscious fruits.
- 麹に、蒸した米や甘酒を添加したり、分解を促進するための、セルラーゼ等の酵素を添加することも許されている。
- Adding steamed rice or sweet sake or enzyme such as cellulose in order to facilitate decomposition to rice malt is allowed.
- 麹造りによってデンプンが糖化して甘みを出し、味見を続けて、さらに渋みと辛味が加わったときに添をおこなう。
- As 'koji' (Aspergillus oryzae) is cultivated, the rice begins to taste sweet at first because of the saccharification of the starch, before developing a bitter and spicy taste, and this is when soe should be started.
- ぜんざい(善哉)は、主に小豆を砂糖で甘く煮て、この中に餅や白玉団子、栗の甘露煮などを入れた食べ物である。
- Zenzai refers to stewed red beans sweetened with sugar that are served in a bowl with mochi (sticky rice cake), shiratama dango (dumplings made of sticky rice flour called shiratamako), and chestnuts stewed in sugar.
- 眞露に代表される甘味の強い大韓民国焼酎が盛んに輸入され、これも日本の税法上では焼酎甲類に区分されている。
- Korean shochus with a strong sweetness like Jinro which have been imported actively, are also classified into shochu group Ko according to the tax law in Japan.
- 湿気の多い大阪で乾燥させた昆布を倉庫に寝かせておくと、熟成することで昆布の渋みが無くなり甘みがでてくる。
- When dried kelp is left in a warehouse in humid Osaka, the astringency of the kelp is removed, instead, the sweetness increases because kelp matures.
- 強飯とはこわい(堅い)飯のことで、うるち米で炊き上げたご飯に対し、独特のもちもちとした食感と甘味がある。
- Kowameshi means hard rice, and different from cooked non-glutinous rice, it is unique in firm yet chewy texture and tastes sweeter.
- が、甘露寺系と勧修寺系が分かれるのはさらに9代後の藤原資経の時である(為輔の子からは上杉家も出ている)。
- However, the Kanroji and the Kajuji/Kanjuji would not split until the time of FUJIWARA no Suketsune, 9 generations later (a son of Tamesuke also established the Uesugi family).
- 4年9月(415年10月)、諸氏族の氏姓の乱れを正すため、飛鳥甘樫丘にて盟神探湯(くがたち)を実施する。
- In October, 416, in order to resolve a confusion in the Uji-kabane system (the system of clans and hereditary titles) among various clans, the Emperor carried out Kugatachi ordeal (also known as kukatachi or kukadachi, which refers to hot-water ordeal) at Amakashi no oka Hill in Asuka.
- また、多少手間がかかるものの、みじん切りにしたタマネギを先に炒めてから生地に加えることでより甘みが増す。
- Although it takes little time to preparer, adding chopped onions previously sautéed into ground meat increases the natural sweetness of hamburgers.
- 犬甘野高原地帯産ソバは品質の良さから1997年(平成9年)度に社団法人日本蕎麦協会会長賞を受賞している。
- In 1997, soba made on the Inukanno plateau area won the Japan Noodle Association President Award for its excellent quality.
- 甘いもの、特にシュークリームが好物だった、三田の慶應義塾大学前にある和菓子屋の黄身しぐれもご贔屓だった。
- He liked sweets, especially cream puffs, and favored Kimishigure (Japanese sweets made of red bean jam, white beam jam and yolks) at the Japanese-style confectionary shop in front of Keio University in Mita.
- 甘茶をかけるのは、釈迦の誕生時、産湯を使わせるために9つの竜が天から清浄の水を注いだとの伝説に由来する。
- People pour amacha based upon the legend that nine dragons poured sacred water from the sky to be used for Buddha's first bath when he was born.
- つまり辛すぎる酒へ、デンプン酵素剤などで米を溶かした工業生産的な甘酒によって甘味を補おうとする手法である。
- In another words, it is a method to supply dry sake with sweet flavor by adding amazake made by dissolving rice industrially with starch enzymes.
- さらに柿自体に悪酔い防止作用があり、二日酔いの時によく熟した甘柿を一つ食べると気分が良くなるとされている。
- Furthermore, persimmons can be effective in preventing alcohol sickness, and it is said that eating a ripe sweet persimmon can make you feel better when you have a hangover.
- 甘酒ほどではないが、練り絹のような照りを持ち、ペースト状でねっとりした、もしくは粥のような形状をしている。
- Although not to the same degree as Amazake (sweet mild sake), it has a shiny texture like that of a degummed silk cloth and takes the form of a sticky paste or a rice porridge-like substance.
- 名は近江八景の「堅田の落雁」に因んでつけられたという説と、中国の軟落甘の「軟」が欠落したという説とがある。
- There are 2 explanations for its name whereby the first one is that it was named after one of the Eight Views of Omi 'Katata no rakugan' and the second one is that it was named after nanrakukan (dried sweets that existed during the Ming Dynasty era in China) with 'nan' being dropped.
- めんつゆは醤油、カツオ出汁、みりんあるいは砂糖などからなる甘辛いもので、食べる前日に作るのがよいとされる。
- Mentsuyu is salty-sweet soup base made from soy sauce, bonito broth, and mirin (sweet cooking rice wine) or sugar, which is said to be good when prepared on the day before eating.
- 普茶料理においては、梅干を水に一昼夜つけて塩気を抜いたものをシロップで甘く煮付け、これを衣に付けて揚げる。
- To be served in Fucha-ryori (maigre dish using certain foods), salt should be removed from umeboshi placing it in water for a long time and cooked in syrup and the sweetened umeboshi is deep-fried after battered.
- 野生では苦みがあり、濃い色の小型の果実をつけるが、栽培すれば食用の甘い果実を実らせるユーラシアの大きな高木
- large Eurasian tree producing small dark bitter fruit in the wild but edible sweet fruit under cultivation
- それはあまりにも耳に甘い響きでしたので、 これは王宮の楽団が通りかかったのに違いないと大男は思いました。
- It sounded so sweet to his ears that he thought it must be the King's musicians passing by.
- 現在は飲用としては勿論、独特の甘さと風味を持つことからみりんの代わりとなる調味酒として使用されることも多い。
- Nowdays, while it is of course drunk as a beverage, it is also often used as a seasoning sake instead of mirin (sweet cooking sake) as it has a unique sweetness and flavor.
- 高知県とその周辺でよく作られる皿鉢料理では、甘味の料理として小倉汁粉が鉢に盛って出され、ぜんざいと称される。
- In Sawachi-ryori (an assorted cold food served on a large plate) celebrated and commonly prepared in Kochi Prefecture and its surrounding areas, the ogura jiruko is served in a bowl as a sweet dish which is referred to as zenzai.
- 鎌倉には縄文・弥生時代の遺跡もあり、杉本寺、長谷寺、甘縄神明社のように創建を奈良時代と伝える社寺も存在する。
- Kamakura contains remains from the Jomon and Yayoi periods and shrines and temples--Sugimoto-dera Temple, Hase-dera Temple, and Amanawashinmei-sha Shrine--reported to have been established in the Nara period.
- また、舌の表面にある味蕾(みらい)でキャッチされ脳へ送られる味覚は甘味、酸味、塩味、苦味、うま味のみである。
- Sense of taste which is sensed by taste buds on the surface of the tongue and sent to the brain can feel only sweetness, sourness, saltiness, bitterness and umami.
- 硯蓋に出される料理はきんとん、羊羹、寒天菓子等の甘味類(料理の一品として出されるため料理菓子とも呼ばれる)。
- The dishes served to Suzuributa may be sweets such as kinton (mashed sweet potatoes), yokan (a bar of sweetened and jellied bean paste), kanten-gashi (agar-used confectionary); these are called confectionary cuisines.
- 砂糖を入れて甘く作った牛乳粥は南アジア、西アジア、中近東、ヨーロッパ、北アフリカにかけての広い地域で見られる。
- Milk porridge, sweetened by adding sugar, can be found in a wide range of areas including South Asia, West Asia, the Middle East, Europe and North Africa.
- 白餡(しろあん)とは、インゲンまたは小豆を茹でたものを潰して、砂糖または蜜で甘い味をつけた白色の漉し餡のこと。
- Shiroan, white strained sweet bean paste, is made from kidney beans or small beans boiled, crushed and sweetened with sugar or honey.
- これらの穀物の粉から作った餅の味付けには、甘味を利かせるものが主体、プラス塩味を加減(時に塩辛いものもある)。
- These kinds of mochi which are produced using grain powder is flavored mainly by sweetness, and sometimes salty flavor is added (some of them are very salty).
- 日本酒の味覚評価も、基本的に五味(酸苦甘辛鹹)であるが、料理のそれと同じ言葉を使っていても概念は大きく異なる。
- Evaluation of sake taste is basically made on five flavors; san (sour), ku (bitter), kan (sweet), shin (hot or dry), and kan (salty), concept is quite different from those for cooking even if the same words are used.
- やがて、この時期の甘口な日本酒への反動として、昭和後期から平成時代にかけて日本酒辛口ブームが到来することとなる。
- Soon, on the rebound to this sweet sake in this period, the boom of dry sake arrived from the latter part of the Showa period to the Heisei period.
- 晴信は次に信濃国攻略に乗り出すが、勘助の理解者であった板垣をはじめ、勘助を快く思わず命までも狙った甘利らが戦死。
- Harunobu then started to attack Shinano Province, but Itagaki, who supported Kansuke, and Amari, who disliked Kansuke and even made an attempt on his life, died in the battle.
- 高温糖化酛は、蒸した米・麹・水を50℃~60℃に保って甘酒を作り、冷却後酵母と乳酸を添加して酵母を培養したもの。
- Koon-toka-moto is made by culturing yeast in cooled Amazake (sweet mild sake), which is made by keeping steamed rice, rice malt and water at a temperature of 50 to 60 degrees C, with yeast and lactic acid added in it.
- 公賢の死後もその続きにあたる部分を書いた人物がいたと考えられているが、それを今日の形にしたのは甘露寺親長である。
- Some unknown people are considered to have taken over to write the continuation after Kinkata's death, but it was Chikanaga KANROJI who made Kodaireki as it is today.
- 伝統的な駄菓子に「干し柿の甘さ」という言葉が残されているが、これは当時の様子を示す言葉だったとも考えられている。
- The phrase 'the sweetness of dried persimmons' is associated with traditional dagashi and it is considered to be reflective of the period.
- また、甘味料やうま味調味料などを配合した調味液で調味したり、人工着色料で色づけするなどして加工されることもある。
- Some of the takuan-zuke is seasoned with liquid containing various seasoning including sweetener and flavor enhancer in addition to being processed with artificial food coloring.
- 適度に発酵し、スパイス、レーズン、およびシトロンが入っていて、十字形に砂糖シロップで飾り付けられた甘いロールパン
- moderately sweet raised roll containing spices and raisins and citron and decorated with a cross-shaped sugar glaze
- 甘い食用のブラックベリーまたは濃い紫のベリーを持つさまざまなベリーの種類と同様なヨーロッパの純性のブラックベリー
- the true blackberry of Europe as well as any of numerous varieties having sweet edible black or dark purple berries
- アメリカ東部の、甘い香りのするウルシで、三裂葉と尾状花序に似た穂状花序の黄緑色の花と毛に被われた赤い果実をつける
- sweet-scented sumac of eastern America having ternate leaves and yellowish-green flowers in spikes resembling catkins followed by red hairy fruits
- プラムか桃、あるいはアンズ核および苦しいアーモンドで風味をつけた、ワインとブランデーで作られていた甘いリキュール
- sweet liqueur made from wine and brandy flavored with plum or peach or apricot kernels and bitter almonds
- 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.)
- 工場で甘味料・香料・植物油などを加えて飲みやすい味に加工した「調製豆乳(ちょうせいとうにゅう)」も販売されている。
- Adjusted soymilk,' which is processed to achieve an agreeable taste by adding sweetener, perfume material and vegetable oil, is also sold.
- 日本古来からある食べ物らしく、砂糖の無い時代、小豆本来の持つ甘みを楽しむために考案された料理の一つと言われている。
- It seems that shiruko has been in existence since ancient times in Japan and it is said to be one of the dishes conceived in days before sugar became available to enjoy the natural sweetness of red beans.
- クムタグ砂漠(新疆ウイグル自治区 - 甘粛省)…タクラマカン砂漠に隣接し、拡大により1つの砂漠につながりつつある。
- The Kumtag Desert (located across Sinkiang Uigur Autonomous Region and Gansu Province): Located adjacent to the Takla Makan Desert and is merging with this desert)
- 砂糖を加えて甘味をつけたものが多いが、元々は保存食である為、醤油で味付けして食べるために砂糖を加えないものもある。
- It is usually sweetened with sugar, but the original dango was not sweetened for preservation, so at present, such non-sweetened dango coated with soy sauce are sometimes found.
- 清酒に比べ濾過が不十分であるため、未発酵の米に含まれるデンプンや、澱粉が分解した糖により、ほんのり甘い風味である。
- As Doburoku is filtered less than Seishu, it has a soft sweet flavor with starch contained in unfermented rice and sugars converted by starch.
- 和風喫茶や甘味喫茶ではかき氷と呼び、喫茶店やパーラーなどの和洋折衷または洋風の飲食店ではフラッペと呼ぶことが多い。
- In Japanese-style teahouses and sweet parlors, it is called kakigori (shaved ice flavored with syrup) and, in semi-Western and Western-style eating and drinking facilities, such as teahouses and parlors, it is called frappe.
- 酒粕が甘酒の原料に使用されることがあるが、酒粕には、日本食品標準成分表によるとアルコール分が約8%程度残存している。
- Sakekasu (sake lees), which is sometimes used as one of ingredients of amazake, includes about eight percent alcohol according to 'the standard tables of food composition in Japan.'
- ひとたび三増酒主流からの脱却が始まると、それまでの甘口への反動として「淡麗辛口ブーム」が起こり、約20年ほど続いた。
- Once getting out of the trend of sanzoshu, 'the tanrei and dry boom' began as a reaction to the sweet taste before and continued for about 20 years.
- 写本として、中御門宣胤書写の6冊本(天理図書館所蔵)、甘露寺親長書写の4冊本(勧修寺流旧蔵本、京都大学所蔵)がある。
- There exist several kinds of Gokeshidai's manuscripts, such as that of Nobutane NAKAMIKADO's handwriting (in six volumes, owned by Tenri Library), and that of Chikanaga KANROJI's (in four volumes, formerly owned by 'Kajuji-ryu' [the Kajuji line] and now owned by Kyoto University).
- 引茶の飲茶法は、整然と並ぶ僧侶に対して、まず煎茶を注ぎ、甘葛、厚朴、生姜などの薬味を好みにより投じて供したとされる。
- The manners in which hikicha was served involved serving sencha (green tea of middle grade) to priests formed in an orderly line; condiments would then be added, such as amazura (traditional sweetener commonly used in the past), koboku (skin of Magnolia obovata used for crude drugs) and ginger to suit individual tastes.
- また、口に含むと素早く溶け風味のよい甘さから、和三盆そのものを固めただけの菓子が存在し干菓子の代表格となるほどである。
- There is a sweet cake which is simply made by solidifying Wasanbon itself; it melts quickly in the mouth with such a flavorful sweetness that it has become a typical dry confectionery.
- 当初は納豆塩辛納豆(寺納豆)に似せて甘名納糖と名づけられ、第二次世界大戦後に簡略化されて甘納豆と呼ばれるようになった。
- At first, it was named amana natto, similar to shiokara natto (tera natto), but it came to be called amanatto for short after World War II.
- が、1922年(大正11年)、下鴨神社門前に「加茂みたらし茶屋」が開店し、黒砂糖と醤油で作った甘いたれをつけて売った。
- However, in 1922, the Kamo Mitarashi Tea House was opened in front of Shimogamo-jinja Shrine gate, and they sold dumplings covered with sweet sauce made with brown sugar and soy sauce.
- ドンベア属の低木、または小さい木で、非常に美しく、通常、葉の下にぶら下がっていて甘い香りのする花から成る丸い房をつける
- any of various shrubs or small trees of the genus Dombeya grown for their rounded clusters of exquisite often sweet-scented flowers usually hanging beneath the leaves
- 別の鍋にねぎ、油揚げ、にんじんなどを適宜に切り、あるいは刻み、煮出汁、醤油、砂糖、酒またはみりんで、甘からに下煮をする。
- Cut or shred green onion, abura-age (deep-fried bean curd), carrot and so on and cook them salty-sweet in another skillet with a soup stock, soy sauce, sugar and sake/mirin (sweet cooking rice wine).
- 江戸時代の日本酒は、現代の平均的な清酒に比べると、はるかに甘く重く、ちょうど今日のみりん(みりん)のような酒質であった。
- In the Edo Period, the Japanese sake was far sweeter and heavier compared with the current average refined sake, and its quality resembled today's mirin (sweet rice wine for cooking).
- 大根の皮を厚めに剥き、大根の白色が変色するのを防ぐためにミョウバン水につけて下漬けし、砂糖と塩を混ぜた甘酒で本漬けする。
- Daikon is peeled thickly and pre-pickled in alum water to prevent discoloration of white daikon before pickled in amazake (sweet mild sake) mixed with sugar and salt.
- 不快な味覚を覆い隠すために口から飲まれる薬を合成するのに際に使われる甘い風味をつけた液体(通常、少量のアルコールを含む)
- a sweet flavored liquid (usually containing a small amount of alcohol) used in compounding medicines to be taken by mouth in order to mask an unpleasant taste
- こうした制限方式のうち最初のものについては、大多数のヨーロッパ諸国で、支配権力はこれを甘受することを余儀なくされました。
- To the first of these modes of limitation, the ruling power, in most European countries, was compelled, more or less, to submit.
- こうした個人的事柄では、正義と政策のあらゆる原理のうえで、決定権は甘んじて結果を受ける人たちの手に残されるべきなのです。
- in which, on all principles of justice and policy, the decision ought to rest with those who are to abide the consequences.
- 「漬物用」など従来からの製品に加え、近年では「甘酒用」をはじめ、各種料理用に調整された数々の製品も開発されるようになった。
- In addition to preexisting products such as those used for making tsukemono, numerous products, including those for sweet sake, adapted for use in various dishes have been developed in recent years.
- 南蛮漬け(なんばんづけ)は、唐揚げに「南蛮酢」というネギ・唐辛子(南蛮)の刻みを混ぜた甘酢を掛けた(あるいは漬けた)料理。
- Nanbanzuke is a dish prepared by pouring (or soaking in) 'nanbanzu,' Japanese sweet vinegar mixed with chopped green onion and red pepper (nanban), on karaage.
- 甘納豆(あまなっとう)は、豆類やクリ、ハスの実、サツマイモの輪切り(芋納豆と呼ばれる)などを砂糖漬けにした和菓子のひとつ。
- Amanatto, a Japanese-style cake, is candied beans, chestnuts, lotuses, and sweet potatoes cut into round slices (called Imo natto).
- うぐいす餡(うぐいすあん、鶯餡)とは、グリーンピースを茹でたものを潰して、砂糖または蜜で甘い味をつけた緑色の漉し餡のこと。
- Uguisu-an is a green smooth bean paste made by crushing boiled green peas and sweetening with sugar or honey.
- 不運が待ち構えてるとも知らず、コドモ達は歓声をあげ、その声は地上にいる悪いやつらには、甘美な音楽の調べのように響きました。
- The doomed children answered with a cheer that was music to the black hearts above,
- なお、つけ蕎麦用にかえしを濃く出汁で割った汁を辛汁(からつゆ)、温かい蕎麦用に薄めに出汁で割った汁を甘汁(あまつゆ)という。
- In addition, the soup mixing soup stock containing large amount of Kaeshi for dipping soba is called Karatsuyu (spicy soup), and the soup mixing soup stock containg small amount of Kaeshi for hot soba is called Amatsuyu (mild soup).
- 菓子への利用では、五平餅に塗る甘辛のたれや、山椒あられ (菓子)、スナック菓子のほか、甘い餅菓子の山椒餅(切り山椒)がある。
- Regarding snacks, it is used in the salty-sweet sauce for gohei mochi (gohei rice cake), sansho arare (sansho cubic rice crackers) (sweets), snacks and sansho mochi (sansho rice cake) (also called kirizansho), which is a sweet rice cake.
- しかし、栗饅頭を製造しているメーカーは様々な努力によって甘さを抑え、甘党でない顧客にも食べやすくするなどの工夫を行っている。
- However, the manufactures of Kurimanju make various efforts to reduce the sweetness so that they become more palatable for the customers who don't have sweet tooth.
- 砂糖を用いるようになる以前における、もっとも甘い嗜好品は柿であったことから、和菓子が持つ味覚の繊細さを窺い知ることができる。
- Since persimmon was the sweetest extravagance prior to the use of white sugar, it is understandable the subtle flavors of wagashi.
- たしかに日本酒度はそれを推定するのに便利な目安ではあるが、厳密にはそれをもっと正確にあらわすのは甘辛度(あまからど)である。
- Certainly, nihonshudo is a convenient guide for estimating, but, to be precise, it is shown more exactly by amakarado (literally, degree of sweetness/dryness).
- 八寶冰(バーバオビン、):かき氷の上に甘い煮豆をはじめ、多くの具を盛り合わせた物をものを台湾では「八寶冰(八宝氷)」という。
- Babao Bing (八寶冰, Eight Treasure Ice): Shaved ice having toppings of various materials starting with sweet boiled beans is called 'Babao bing (八寶冰 (八宝氷))' in Taiwan.
- こういう中にも「辛口の濁り酒」が多く存在する事実が、比重や日本酒度と「甘い/辛い」にはさほどの関係がないことを示す例である。
- The fact that there are many 'dry nigorizake' among such sake with low nihonshudo is an example which shows that the specific gravity or nihonshudo does not have a close connection with 'sweetness' and 'dryness.'
- この過程で醤油はアルコールやバニリン等の香気成分による香り、大豆由来のアミノ酸によるうまみと、コムギ由来の糖による甘みを持つ。
- Through this process, soy-sauce gains a flavor caused by fragrant constituents such as alcohol or vanillin, savoriness due to amino acid from soy beans, and sweet taste due to sugar from wheat.
- 昭和47年(1972年)ワインが急伸しはじめ、同50年に甘味果実酒の出荷数量を越え、ワインブームと呼ばれる時期へと入っていく。
- In 1972, wine began to be drink rapidly and surpassed the amount of shipment of sweet fruit wine in 1975, which was the beginning of the period called the wine boom.
- だし汁ではなく湯で煮込んで熱くしたコンニャクに甘い味噌ダレを付けて食べる淡白な食品で、古い時代の煮込み田楽の遺風を残している。
- This is a plain dish of konjac which is boiled with water, instead of soup stock, and is eaten with sweet Misodare (miso-based dip), retaining the old tradition (and custom) of Nikomi Dengaku.
- 果肉は大きくて分厚く、柔らかく甘味があり、種が少なく食べやすい事が特徴で、その大きさから「とうがらしの王様」とも呼ばれている。
- Its characteristics are that flesh of fruit is large, thick, soft, and sweet with fewer seeds, and is easier to eat, and it is called the 'king of peppers' due to its large size.
- 甘くあるいは甘辛く煮付けた油揚げを袋状に開き、寿司飯(酢飯)をそのまま、あるいはニンジンやシイタケなどの具材を混ぜ込んで詰める。
- It is made of sweet or salty-sweet boiled aburaage, which is opened into the shape of a bag and stuffed with sushi rice (vinegared rice) or sushi rice mixed with ingredients like carrots and mushrooms.
- 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.
- 金平糖は「甘い」と連想され、それ以降は砂糖・雪・ウサギ・カエル・葉っぱ……と味・色・行動・形状などの要素をもとにした連想が続く。
- The lyrics to this song are based on a kind of word association starting with konpeito, which is thought of as having the 'sweet taste' of sugar, which in turn leads us to think of melting snow (as sugar melts in the mouth), a white rabbit (as snow is white), a hopping frog (as rabbits hop), a green leaf (as frogs are green), and so on, continuing this word association based on various elements such as tastes, colors, actions and shapes.
- みたらし団子 - 全国的に一般には、甘味を付けていない団子3-5個を串に刺し、少しあぶり焼きにして、砂糖醤油の葛餡をかけたもの。
- Mitarashi Dango: Generally it refers to a non-sweetened kushi-dango broiled a little and coated with kuzu-an (a paste made from kuzu vine) flavored with sugar and soy-sauce as a finish.
- 甘味を口にする機会の少ない時代には御馳走であり、来客のもてなしや田植えの後の寄り合い、子供のおやつ、また法要の際などに供された。
- In the past, when there were not much sweets, botamochi was an expensive sweet which was served to guests at home, to workers in parties after rice plantings, to children as a snack, to gathered people in Buddhist services and so on.
- ただ、「献上加賀棒茶」は焙煎の度合いが浅いため、香りが甘く柔らかではあるが、一般的な焙じ茶に比べ渋みがやや強いという特徴を有する。
- Since 'kenjo kaga-bocha' leaves are lightly roasted, the brewed tea is sweet and mild, but its bitterness is slightly stronger than other, commonly-known types of hojicha.
- 関東地風ひなあられの基本的な製法は、もち米の乾飯(炊くか蒸した後に十分乾燥させたもの)を炒ったものに砂糖がけして甘味をつけている。
- The Kanto region style hina arare is made by roasting glutinous rice hoshiii (glutinous rice that have been fully dried after being cooked or steamed) and sweetening it with sugar.
- フランスの屋台はさまざまな軽食を扱うが、クレープ、ベルギーに端を発するゴーフル(ワッフル)、アイスクリームなど、甘味の軽食が多い。
- French street stalls sell a variety of light meals, but many of the meals are sweetened light snacks like: Ice cream, crepes, gaufre ('Gaufre' is a French word for waffles); this originated in Belgium.
- 日本書紀には仁徳天皇の時代(仁徳紀43年)には鷹狩が行われ、タカを調教する鷹甘部(たかかいべ:鷹飼部)が置かれたという記録がある。
- In the Chronicles of Japan, there is a description explaining that Taka-gari was practiced in the era of Emperor Nintoku (Nintoku 43) and Takakai-be who trained falcons, was appointed.
- それから私の空想のなかへは、墓のなかにはさぞ甘美な休息があるにちがいないという考えが、美しい音楽の調べのように、しのびこんできた。
- And then there stole into my fancy, like a rich musical note, the thought of what sweet rest there must be in the grave.
- それまで主流だった灘五郷や伏見の大手メーカーによる酒が甘くくどくなっていたことに飽いていた消費者は、反動としてこの新潟酒を好感した。
- The consumers who were fed up with the major sweet sake of Nada gogo and big manufacturers of Fushimi loved this Niigata sake on the rebound.
- 河海抄の記述によれば、もち米を乾燥させて臼でひいて作った餅粉(現在の道明寺粉)を甘葛の汁で練って団子のようにし、椿の葉で包んだもの。
- According to the description in Kakai-sho Commentary, Tsubaki-mochi was something like a dumpling made from mochi-ko (rice cake flour, present-day domyojiko [dried and granulated glutinous rice flour]) that was made by grinding dried glutinous rice with a mill-stone, kneaded with amazura (traditional sweetener commonly used in the past), and wrapped with camellia leaves.
- こうして海苔は日本の食文化に定着し、987年頃に書かれた『宇津保物語』には、甘海苔や紫海苔といった具体的な名称で海苔が登場している。
- Thus, nori came to be rooted in Japanese food culture and nori with the specific names, such as 'ama nori (sweet nori)' or 'murasaki nori (purple nori),' appeared in 'Utsuho-monogatari (Utsuho Story)' which was written in or around 987.
- そしてソースを作る際に出来る沈殿液を使うようになり、さらに甘く味付けしたり、とろみを付けたりした事で、現在のお好みソースに発展した。
- And the sedimentary liquid produced from the sauce making came to be used and furthermore sweetened, flavored or thickened and developed into the present okonomiyaki sauce.
- 徳島県では、ミカン、甘く煮たインゲンマメ、ヨーグルト、丸く揚げた「天麩羅」、フィッシュカツなどの独特の具を用いたものも供されている。
- In Tokushima Prefecture, okonomiyaki with unique ingredients is served, such as mandarin orange, sweetly simmered kidney bean, yogurt, roundly fried 'tenpura' (deep-fried fish and vegetables in a light batter), deep-fried breaded cutlet of fish.
- これまでで最も大きな被害は、1993年5月5日に中国北西部(寧夏回族自治区、内モンゴルアラシャン盟、甘粛省)で発生した黒風暴だった。
- The most serious damage in the past was done by Kara Bran produced in the northwestern area of China (Ningxia Huizu Autonomous Region, the Alashan province of Inner Mongolia, and Gansu Province) on May 5, 1993.
- 9.主な味覚は五つ(酸っぱさ、辛さ、塩辛さ、甘さ、苦さ)しかなくても、組み合わせればこれまでにない味わいを生み出すようになります。
- 9 There are not more than five cardinal tastes (sour, acrid, salt, sweet, bitter), yet combinations of them yield more flavors than can ever be tasted.
- しかし不完全醗酵により、醪のなかには、まだ醗酵性糖分がそのまま残っているため、製成酒は日本酒度のわりには甘く感じられるのが通例である。
- However, it is usual that the seisei-shu is felt sweet for the sake meter value because some amount of fermentable sugar remains unchanged in the moromi due to the incomplete fermentation.
- 甘く調味された調味梅干は比較的新しく(戦後生まれである)、お年寄りと若者とで食べ慣れた梅干しが異なるので、梅干の好みに差が広がっている。
- The sweetened chomi-umeboshi are relatively new (having emerged after the war), and a difference in preferred umeboshi is growing between the elderly and the young, who are used to eating different kinds of umeboshi.
- それ以外にも、財政支出を抑えながら有為な人材を登用する足高制、漢訳洋書禁輸の緩和や甘藷栽培の奨励、目安箱の設置その他の改革をおこなった。
- In addition to the above, he also carried out reforms that included the salary supplements system (tashidaka) for certain key jobs to appoint promising personnel while reining in government spending, deregulating the prohibition of Western books in Chinese version, encouraged the cultivation of sweet potatoes, and established a complaints box as well as other reforms.
- ノンカロリーという点も時流に適しており、近年ではブラックとは異なり甘みのある「無糖コーヒー」という新たなジャンルの開拓にも寄与している。
- The calorie-free characteristics are trendy and, in recent years, there was contribution to the development of a new category 'Sugar-free coffee' with sweetness different from black coffee.
- しかし、190g缶では標準が100mlあたり6g台、「低糖・甘さ控えめ」は4g台、「微糖」は2g前後が一般的な使用量の水準となっている。
- However, in the case of 190 g cans, the general criteria are that standard cans contains the 6 g range, 'Low-sugar/moderated-sugar' the 4 g range and 'Trace-sugar' 2 g or so.
- これに対して日本では米が粘りや甘味の多いジャポニカ米であるため、品種ごとに異なる米の味を尊重し、炊いた米を味付けせずに食べることが多い。
- However, sticky and rather sweet Japonica rice is used in Japan, boiled rice is mostly eaten without being flavored, respecting the taste of each type of rice.
- やがて一同はライオンを、ケシ畑から緑の野原へと運び出し、花の有毒な香りではなく、甘くさわやかな空気が呼吸できるようにしてあげたのでした。
- Soon they rolled the Lion out of the poppy bed to the green fields, where he could breathe the sweet, fresh air again, instead of the poisonous scent of the flowers.
- 居延漢簡(きょえんかんかん)は、中国、内モンゴル自治区エチナ旗から甘粛省酒泉の東北部にある居延烽燧遺跡から発見された前漢代・後漢代の木簡。
- Kyoen Kankan is mokkan (a narrow strip of wood on which an official message is written) of the Former Han and the Later Han periods, discovered in the Kyoen Hosui site covering from Ejin Banner of Inner Mongolia, China to the northeastern region of Jiuquan City, Gansu Province, China.
- (蒲焼の誕生には、醤油・みりん・酒・砂糖などの甘み調味料の普及と同時に、生きたウナギをさばく技術がなければ完成しなかったといわれている。)
- (It is said that for the kabayaki to be born and to be completed in its current form, it was necessary for seasoning ingredients, such as soy sauce, mirin, rice wine and a sweetener, such as sugar, to be widely available, along with the technique to fillet live eels.)
- その他の物としては、グリーンピースやニンジンなどを混ぜた野菜コロッケ、ジャガイモでなくカボチャを用いて甘味を持たせたカボチャコロッケもある。
- Also, there are vegetable korokke combined with green peas or carrots, as well as sweeter pumpkin korokke that uses pumpkin as a substitute for potatoes.
- 正月の御節料理としては、ごく細く切ったダイコンとニンジンを甘酢で漬け、ユズの皮で香りをつけた紅白膾(こうはくなます)が用いられることが多い。
- As osechi food (special food for New Years in Japan), 'kohaku-namasu' is often used, which is made by slicing 'daikon' (Japanese radish) and carrot, marinating them with sweet vinegar and seasoning them with a flavor of Japanese lemon peel.
- 出汁(だし)は、調味料の一つで、料理に甘味・酸味・苦味・塩味の味覚に加えて、肉や野菜、キノコや海藻に含まれるうま味を抽出して加えるための液体。
- Soup stock is a liquid seasoning used to add certain tastes--sweetness, sourness, bitterness, saltiness, and particularly the good taste extracted from meat, vegetables, mushrooms, seaweed or others--to dishes.
- ただし、砂糖を効かせ過ぎると甘い餡をかけた時にはくどい味に、甘くない味付けにした場合にはそれと相反する味になってしまうので、配慮が必要である。
- However, putting sweet an (paste or thick sauce or jam for adding to main foods) to sweetened mochi makes too much sweet dango; non-sweetened an doesn't match sweetened mochi; therefore, the quantity of the sugar is very important.
- 近年、とくに辛口ブーム以降、この日本酒度が酒の辛口甘口を論じる決定的な規準のように考えられている風潮があるが、これは厳密な意味では正しくない。
- In recent years, especially since the dry sake boom, there is the tendency to deem nihonshudo as the decisive standard to determine the dryness of sake, but this is not correct.
- また、中華人民共和国でも、天津市や北京市で日本のものと同じような、小豆や栗を使った甘い「羊羹 ヤンカン yánggēng」が製造販売されている。
- In the People's Republic of China, sweet Yankan (pronounced as yánggēng in Chinese, written with the same Chinese characters as yokan), which contain adzuki beans and chestnuts just like Japanese yokan, are made and sold in Tianjin and Beijing.
- 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.
- その特徴として、アルミ鍋(市販の商品で使用される使い捨てタイプのものではなく調理用の小型鍋)、やわらか麺、甘めのだし汁が共通項として挙げられる。
- Characteristics that are common to these restaurants include an aluminum pan (not the disposable types available as commercial products, but a small pan for cooking), soft noodles, and rather sweet broth.
- 牛丼(ぎゅうどん)とは、牛肉のバラ肉や切り落とし肉をコマ切れにして、タマネギとともに甘辛くにこんだ具材を丼にもった飯のうえにかけただけの庶民料理。
- The gyudon (rice covered with beef and vegetables) refers to a cuisine for the common people that consists of a bowl of rice topped with solid pieces of chopped-up pork ribs or pieces of sliced meat simmered with onions in a mixture of sugar and soy sauce.
- 餡(あん)あるい餡子(あんこ)とは、饅頭などの中に入れる具のことで、アズキをはじめとする材料を甘く煮た具や、でん粉を糊化した素材を指すことが多い。
- Bean paste ('an' or 'anko') is an ingredient in manju (buns filled with bean paste) and usually indicates azuki beans or other ingredients boiled with sweeteners or ingredients gelatinized with starch.
- 甘くて香りのよい果肉と黄色がかったオレンジ色から赤みがかったオレンジ色の薄い外皮を持つ、平たい球状の果実の低木または小高木で、皮は緩く、むきやすい
- shrub or small tree having flattened globose fruit with very sweet aromatic pulp and thin yellow-orange to flame-orange rind that is loose and easily removed
- しかし日本人の感覚からすると甘過ぎたり余分な香辛料が入っていたりすることが多く、「照り焼き」と”teriyaki”は違うものであると考えられている。
- For the Japanese palate, however, since such teriyaki sauces used in foreign countries often taste too sweet or too spicy, Japanese people perceive teriyaki dishes of foreign countries as different from Japanese teriyaki dishes.
- 一般の人の舌が知覚する「甘辛感」は、酒の持つ香り、旨み、こく、食べあわせている食品や調味料、また飲んでいるときの体調などにより、大きな揺らぎを持つ。
- 'Sensing sweetness and dryness' which an ordinary person can sense with his tongue fluctuates depending upon fragrance, umami, koku (body) and food and seasoning that is eaten together with sake as well as the physical condition of the person.
- だし巻き卵との違いは必ずしも明確ではないが、1つには厚焼き卵は砂糖で甘味を強めに付けるのに対し、だし巻き卵はみりんのみで甘さを抑えるということがある。
- Differences from Dashi-maki Tamago are not always clear, however, Atsuyaki Tamago is sweeter adding sugar than Dashi-maki Tamago only adding mirin (sweet cooking rice wine).
- 多くの和菓子にいえることだが、隠し味として餡にごくわずかの塩を加えるか、ついたものを握るときに手を適度な塩水に浸してから握るとより一層甘味が引き立つ。
- Like other Japanese traditional sweets, an is seasoned with a very small amount of salt or mochi is shaped with a little salt water, since the salt is very effective in increasing the sweetness.
- また2006年に日本放送協会で放送された『ためしてガッテン』ではこの実験を行い、圧縮せず蒸らす方がキャベツの甘みが増し旨味を感じる、と科学的に検証した。
- And in the program called 'Tameshite Gatten' (Experience and Understand) broadcast by Japan Broadcasting Corporation (NHK) in 2006, experiments were conducted and it was scientifically confirmed that to steam without pressing enhances the sweetness and flavor of cabbage.
- 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.
- なお、奈良時代の歌人である山上憶良が、『貧窮問答歌』において「糟湯酒」と書き記した歌を残しており、その頃から既に酒粕による甘酒の原型もあったことが窺える。
- As Okura YAMANOUE, a poet in the Nara period left a poem including the term 'kasuyuzake' (literally sakekasu soup sake) in his anthology 'Hinkyu-mondoka', it can be considered that amazake was already made from sakekasu at that time.
- 本葛粉は生産量が少なく高価であるため、現在「本葛粉」として市販されている物でさえコムギやジャガイモ、サツマイモ(甘藷)やなどのデンプンを混入した物が多い。
- Because Hon-kudzu-ko is expensive due to its small production, various goods that have come onto the market include starch extracted from wheat, potato, sweet potato and others, even if they are labeled 'Hon-kudzu-ko.'
- Because the production of hon-kuzu is little and it is expensive, even most of the products sold as 'hon-kuzu' is mixed with starch of wheat, potato, sweet potato and so on.
- また、山梨県や青森県の津軽地方、岩手県県北などの北東北の一部とその出身者の多い北海道では、小豆やささげを使うが砂糖を入れて甘い味付けにするのが一般的である。
- In addition to adzuki beans and black-eyed peas, sugar is commonly used to sweeten sekihan rice, the custom of which is practiced in some areas including Yamanashi Prefecture, the northern Tohoku region such as the Tsugaru area of Aomori Prefecture and the northern area of Iwate Prefecture, and in Hokkaido, where many people from the above areas now live.
- 舟和はみつまめを当時流行していた「ビアホール」「ミルクホール」にあやかった「みつ豆ホール」と名付けた西洋風喫茶で売り出し、大人向けの甘味として好評を博した。
- Funawa served mitsumame at a Western teahouse named 'Mitsumame hall' following the name of 'Beer Hall' and 'Milk Hall' which were popular at that time, creating favorable attention as sweets for adults.
- 最も一般的な調理法は丼飯に数種類の天ぷらを載せて甘辛い丼汁(タレ)をかけた物であるが、タレをかけずに天ぷらを軽く煮付けてのせるものや、塩をかけるものもある。
- The most common way of making Tendon is to top a bowl of rice with a variety of tenpura and pour salty-sweet sauce over it; however, there are other methods, including flavoring the tenpura instead of pouring sauce on it or just sprinkling a bit of salt over the tenpura.
- 油揚げ、鮮魚・干し魚、貝のむきみ、豆腐、しょうゆ、とうがらし、すし(図2)、甘酒、松茸、ぜんざい、しるこ、白玉、納豆、海苔、ゆで卵など、全部は書ききれない。
- It is hard to list all of them, but the furiuri dealing with the following foods were introduced: Deep-fried tofu, fresh fish, stockfish, shellfish, tofu, soy sauce, red peppers, sushi (Fig. 2), amazake (sweet mild sake), matsutake mushrooms, zenzai (rice cake with red bean paste), shiruko (sweet red-bean soup with pieces of rice cake), shiratama (rice-flour dumplings), natto, nori (a sheet of dried laver), and boiled eggs.
- 大正5年の「日蔭茶屋事件」から同12年の「甘粕事件」にいたる間の、思想家・大杉栄と女性開放活動家・伊藤野枝を取り巻く動きについては逐一新聞などで報道された。
- Affairs bewseen the thinker Sakae OSUGI and a feminist activist Noe ITO were kept being reported during the period from the Hikage Chaya Incident in 1916 to the Amakasu Incident in 1923.
- 「江戸無血開城」に成功し、事実上幕府を滅亡させた新政府の東海道軍を率いる西郷隆盛は、旧幕府穏健派の勝海舟との関係から、彰義隊への対応の甘さが指摘されていた。
- Takamori SAIGO, the commander of the Tosando-gun army of the new government which successfully brought about the bloodless surrender and virtually abolished the Shogunate, was criticized for his leniency toward the Shogi-tai because of his relationship with Kaishu KATSU, a soft-liner from the former Shogunate.
- 日本酒のもろみ(醪)については酒税法第3条14項に定義されており、もろみから液体である酒を搾り出して残った固形物が酒粕となり、漬物・甘酒・酢の原料に使われる。
- Concerning the moromi of Japanese sake, as defined in the fourteenth section in the third article of the Liquor Tax Act, the softly solidified product which remains after wringing the liquid sake out of the moromi is regarded as 'sakekasu' (sake lees) and is used for the material for 'tsukemono' (Japanese pickled vegetables), 'amazake' (sweet mild sale) and vinegar.
- また人の味覚はその日の体調によって大きく左右されるため、「この酒は甘口だ/辛口だ」というだけの品評にはあまり意味はない(参照:日本酒度・甘辛度・アミノ酸度)。
- As sense of taste fluctuates depending on physical conditions, the comment 'This sake is sweet/dry.' does not have important meaning. (Refer to nihonshudo, amakarado and amino acid level.).
- 糖類などを加えた醸造アルコールを大量に加えた日本酒の歴史三増酒の普及とその背景がすたれていくと、かわりの糖類成分として甘酒を四段として打つ酒造家が多くあらわれた。
- Many sake brewers appeared that supplied amazake at the fourth step for sweetness as the historical sanzoshu that had a huge volume of distilled alcohol with additional sugar became popular and its former brewers lessened.
- また、著名な公家研究家として著名な人物としては南北朝時代 (日本)の洞院公賢・二条良基、室町時代の甘露寺親長、安土桃山時代・江戸時代初期の平田職忠などが挙げられる。
- Well-known researchers of famous kuge (court nobles) include Kinkata TOIN and Yoshimoto NIJO in the period of the Northern and Southern Courts (Japan), Chikanaga KANROJI in the Muromachi period, and Mototada HIRATA in the Azuchi-Momoyama period through to the early Edo period.
- 西関東の東京都多摩地区の西部(旧西多摩郡)、埼玉県西部(旧入間郡・旧秩父郡・旧比企郡・旧児玉郡等)、群馬県西部(旧多野郡・旧甘楽郡)の地域にも独自の手締めが行われる。
- Unique forms of tejime are also performed in the western part of Tama district in Tokyo in western Kanto region (former Nishitama district), western Saitama Prefecture (former Iruma, Chichibu, Hiki, and Kodama districts), and western Gunma Prefecture (former Tano and Kanra districts).
- 主に微糖コーヒーの甘みを補うために使用されている『アセスルファムカリウム』や『スクラロース』のような人工甘味料は酵素や微生物に対しても非常に強く、成分の安定性も高い。
- Artificial sweeteners like 'acesulfame-K' and 'sucralose' mainly be used to add sweetness because trace-sugar coffee is considerably resistant to enzymes and microorganisms and are highly stable in their constituents.
- 冷やし飴(ひやしあめ)または飴湯(あめゆ)とは、麦芽水飴を湯で溶いて、風味や香りを付けるためにショウガの搾り汁またはおろし生姜を加えた、日本の伝統的な甘味飲料の一つ。
- 'Cold candy' drink or ameyu ('candy'drink) is one of Japan's traditional sweet drinks made from malt syrup dissolved in hot water with ginger juice or grated ginger added as a seasoning or flavoring agent.
- ただ、豚骨スープと言っても鶏ガラをミックスしており、 博多ラーメン(あるいは 長浜ラーメン)と違い、甘くてとろみの強い独特のスープで、こってり系の派生系と考えられる。
- Although it is called pork bone broth soy sauce, unlike Hakata ramen (or Nagahama ramen), it is considered a derivative of the thick type owing to its distinct sweet and thick soup which is mixed with chicken bone.
- また、小麦を使った酒、麹を多く使った甘口の酒、水で割った下級酒など、今日の焼酎、貴醸酒、低濃度酒の原型を想わせる製法のバラエティーが10種類ほどあったことが記されている。
- In addition, there is a description that there were 10 methods of brewing which reminds us of the origin of today's shochu (distilled spirit), kijoshu, and sake of low alcohol concentration, such as liquor made of wheat, a sweet liquor made with much malts, and low-grade sake adding water.
- 原料に砂糖を用いるようになったのは近世以降であり、特に和三盆は、容易には白砂糖が手に入らない江戸時代、その独特の風味と程よい甘さによって、和菓子の発展に貢献したとされる。
- White sugar has been used as an ingredient only since recently as it was not easy to obtain during the Edo period and wasanbon (refined sugar) sugar is said to have been contributed to the development of wagashi with its unique flavor and the right degree of sweetness.
- 代表的なものとして「ケチャップマニス」(Kecap manis, manis「甘い」)、「ケチャップアシン」(Kecap asin, asin「塩辛い」)が用いられている。
- They are represented by kecap manis (sweet soy-sauce, manis of kecap manis means 'sweet') and kecap asin (salty soy-sauce, asin of kecap asin means 'salty').
- 日本酒の味が日本酒度や甘辛度はじめ数々の指数に数量化されてもなお、けっきょく数字では日本酒の味は語れないとよく言われるのは、大きくこのアミノ酸の構成の多様性によるものである。
- The reason why it is often said that, even if the taste of sake is quantified with various indexes such as nihonshudo and amakarado, we cannot tell the taste of sake with figures in this large variety in the composition of amino acids.
- 具は切り身の鮭、川魚の甘露煮、舞茸、ワラビ、きゃらぶき、紅ショウガ、田麩、しめさば、キュウリ、漬け物のみじん切りなどバラエティに富んでいるが、地方がら山の幸が中心となっている。
- The ingredients have a wide variety including sliced salmon, kanroni (a dish boiled in a syrup) of freshwater fish, maitake mushroom, bracken, kyarabuki (stalks of butterbur boiled in soy sauce), red pickled ginger, denbu (mashed and seasoned fish, flesh of whitefish and shrimp that has been boiled, shredded, parched, seasoned, and colored red), shimesaba (salted and vinegared mackerel), cucumber, minced pickles, and so on; they are mainly Yama-no-sachi (edible wild plants and freshwater fish) since the regions are surrounded by high mountains.
- まず、アナゴを蒲焼きにするのだが、背開きにして、中骨、頭、尾、ひれを取り、金串に刺して白焼きにした後、砂糖、醤油、みりん、日本酒を煮詰めた甘辛いたれを塗り、照りが出るまで焼く。
- First, broil a conger: split open the fish along the back, take away its backbones, head, tail and fins, pierce the fish with metal skewer, grill it and grill it again with sauce made with sugar, soy sauce, mirin (sweet cooking rice wine) and sake which tastes salty-sweet till glazed.
- 中でも、日野家、広橋家、烏丸家、柳原家、竹屋家、裏松家、甘露寺家、葉室家、勧修寺家(かじゅうじけ)、万里小路家(までのこうじけ)、清閑寺家、中御門家、坊城家は、十三名家と呼ばれる。
- Above all, the Hino family, the Hirohashi family, the Karasumaru family, the Yanagihara family, the Takeya family, the Uramatsu family, the Kanroji family, the Hamuro family, the Kajuji family, the Madenokoji family, the Seikanji family, the Nakanomikado family, the Bojo family were called thirteen important noble families.
- 現在「なます」の調味料として用いられるものとしては、甘酢、二杯酢、三杯酢、ゆず酢、たで酢などがあるが、古くは煎り酒(鰹節、梅干、酒、水、溜まりを合わせて煮詰めたもの)なども用いられた。
- At present, the seasoning materials used for 'namasu' are sweet vinegar, 'nihaizu' (vinegar and soy sauce mixed in roughly equal proportions), 'sanbaizu' (vinegar, soy sauce and mirin (or sugar) mixed in roughly equal proportions), Japanese citron vinegar, 'tadesu' (vinegar with water pepper) and so on, but traditionally boiled-down sake (made by mixing dried bonito, Japanese apricot, sake, water and soy sauce and boiling them down) and so on were also used.
- 同年に甘露寺親長から後土御門天皇に献上された原本は全5巻で現存はしていないが、江戸時代に柳原紀光が当時まだ現存していた原本から写本したもの(「柳原本」)が宮内庁書陵部に蔵書されている。
- Although its original five-volume edition that was presented to Emperor Gotsuchimikado from Chikanaga KANROJI does not survive today, the Imperial Household Archives stores a duplicate copy ('Yanagi genpon' (Yanagi's original copy)) that was transcribed from the original edition by Norimitsu YANAGIHARA in the Edo period.
- 「一代主」の立場を甘受することもできず、自らが理想とする政策を充分に実現することもできなかった後醍醐は、唯一の突破口として武力により既存の政治秩序を根こそぎ破壊する道を選ぶことになる。
- Not being able to accept that he was in the position of a 'One-generation-head' and not being to sufficiently implement his idealized measures, he selected the path of destroying the existing political order by force as a way of breaking out.
- 日本酒と同様に米こうじを用い、米の粥、または水分を多めに柔らかく炊いた飯を50 - 60℃程度に保温し、1晩(10 - 12時間)程度かけて発酵させ、デンプンを糖化することで甘味を得る。
- In a similar manner to the production of sake, Aspergillus oryzae is mixed into rice porridge or rice cooked to contain a large amount of moisture, and the mixture is kept overnight (ten to twelve hours) at a temperature of 50-60°C in order to cause the mixture to ferment, thus saccharifying the starch contained within the mixture and creating a sweet taste.
- 乾燥させることにより、渋柿の可溶性のタンニン(カキタンニン)が不溶性に変わって(渋抜きがされて)渋味がなくなり、甘味が強く感じられるようになる(その甘さは砂糖の約1.5倍とも言われる)。
- Drying makes the soluble tannin (Kaki-tannin) of the astringent persimmon insoluble (removing astringency), and as the astringency disappears, the sweetness becomes stronger (it is said that the sweetness is about 1.5 times that of sugar).
- 西京味噌(さいきょうみそ)は、近畿地方を中心として広く作られる米麹を多く配合した白黄色の甘口味噌の通称で、通常味噌汁用の味噌が12%前後の塩分であるのに対し5%前後と低いのが特徴である。
- Saikyo miso is the common name for a whitish yellow sweet miso containing a high proportion of malted rice made mainly around the Kinki region; and the main characteristic of this miso is that while miso usually used for miso soup contains 12% salt, Saikyo miso contains only about 5% salt.
- 明徳4年(1393年)に後円融上皇が死去すると、義満はさらに朝廷への影響を強め、事実上の上皇として、後世「義満の院政」などと呼ばれる権力を振るい、後小松はその下でまったくの傀儡に甘んじた。
- Following the death of the Retired Emperor Goenyu in 1393, Yoshimitsu had even stronger power to influence the Imperial Palace and took control of the politics as an actual retired emperor; in later years it was called 'Yoshimitsu's cloister government,' while Emperor Gokomatsu acted as the tool of another person.
- パパは、この家の主人はだれかはっきりさせようと決心していましたし、命令してもナナが犬小屋からでてこないとみると、甘い言葉でおびきだし、がしっとナナをつかむとコドモ部屋からひきずりだしました。
- He was determined to show who was master in that house, and when commands would not draw Nana from the kennel, he lured her out of it with honeyed words, and seizing her roughly, dragged her from the nursery.
- 酢飯の中に混ぜ込む具として、一般に干し椎茸やかんぴょうの煮しめ、茹でたニンジン、酢レンコンなどをベースに、たとえば桜の花びらの甘酢漬け、タケノコの水煮などで季節感を出すなどの工夫が可能である。
- The basic ingredients that is mixed with vinegared rice include dried shiitake mushrooms and gourd (both simmered in a soy broth), boiled carrots and lotus roots pickled in vinegar, and it is possible to make a chirashizushi dish that reflects the season by adding ingredients such as cherry petals pickled in sweetened vinegar or boiled bamboo shoots, etc.
- 調味漬けの梅干しには、シソ(赤じそ)の葉とともに漬けて赤く染め風味をつけたしそ梅、コンブとともにつけて昆布の味をつけた昆布梅、鰹節を加えて調味した鰹梅、蜂蜜を加えて甘くしたはちみつ梅などがある。
- Seasoned umeboshi include shiso-ume, which are dyed red and flavored by being pickled with the leaves of shiso (perilla) (akajiso (red perilla)); konbu-ume, which are given the flavor of konbu (kelp) by being preserved with konbu; katsuo-ume, which are seasoned with katsuobushi (dried bonito); and hachimitsu-ume, which are sweetened with hachimitsu (honey).
- お松は嬉しそうに「これな。その金の内でわっちを引あげ、何処ぞこっそりおつな所へ世帯を持たしてくんねえな。」と夫婦になってと甘え、太平次は「よいさ。そりやアがってんだよ。」と答えてお松を喜ばせる。
- Omatsu is delighted and asks him sweetly to marry her, 'with that money, take me to somewhere nice and let's make a family there,' and Taheiji answers, 'yes, that's nice,' and pleases her.
- いきなり自分の国から連れ去られて、見知らぬ国の真ん中に置き去りにされた女の子ならずいぶんとこわいだろうとお思いでしょうが、太陽はまばゆく鳥の声は甘く、ドロシーはちっともこわい気がしないのでした。
- The sun shone bright and the birds sang sweetly, and Dorothy did not feel nearly so bad as you might think a little girl would who had been suddenly whisked away from her own country and set down in the midst of a strange land.
- 甘口と旨口(うまくち)の区別すらつかない、どちらかというと味覚的に熟達していない消費者が、昔ながらの地酒ふうの濃醇さを忌避し、水のようにサラサラとした清酒だけを本当の日本酒と信じる時代がつづいた。
- For a long time, the consumers who could not distinguish the difference between 'sweet' and 'tasty' and whose taste was not ripe had avoided thick sake like jizake and believed only clear seishu like water as a real sake.
- 四段掛け(よんだんがけ / よだんがけ)とは、おもに日本酒普通酒などにおいて、醗酵が完了する直前に、日本酒日本酒度や日本酒甘辛度を微調整する目的で、酵素剤によって糖化した少量の蒸米を加えることである。
- Yondangake (or Yodangake) means to add a small amount of steamed rice that has been saccharified by enzymes at the last stage of fermentation for in order to slightly adjust the alcohol level or mildness or dryness of the sake.
- 経房の孫にあたる資経の子・吉田為経が甘露寺系、同じく吉田経俊が勧修寺系、同じく万里小路資通が万里小路系として分かれる(さらに経俊の子中御門経継からは中御門家が、曾孫の勧修寺経顕からは勧修寺家が出る)。
- The family split into the Kanroji lineage of Tametsune YOSHIDA, who was the son of Suketsune and the grandson of Tsunefusa, the Kajuji/Kanjuji lineage of Tsunetoshi YOSHIDA, and the Madenokoji lineage of Sukemichi MADENOKOJI (moreover, the Nakamikado family was established by Tsunetsugu NAKAMIKADO, who was the son of Tsunetoshi, and the Kajuji family by Tsuneaki KAJUJI, who was a great-grandson of the same).
- 広島風では、キャベツの甘みだけで十分な旨みをまかなうため、関西風と異なり生地にだし汁を混ぜたり(生地の上には魚粉を散らすこともある)、上に鰹節を振り掛けることは少なく、卓上にも花がつおはあまり置かれない。
- As Hiroshimafu-okonomiyaki covers the taste sufficiently only with the sweetness of cabbages, unlike Kansaifu-okonomiyaki they do not mix the dashi broth soup in the dough (fish powder is sometimes strewn on the dough), is rarely strewn with sliced dried bonito and dried bonito shavings because they are not often put on the table.
- 武田氏の家臣団には、守護の兄弟子女、或いは女婿を中心とするご親類衆があるが、板垣氏や甘利氏など、同じ甲斐源氏を祖に持つ庶流の家柄にあるものは、主に武田氏の家老を務める御譜代衆、国衆として位置づけられていた。
- The vassal groups of the Takeda clan included shinsekishu (a group of relatives) which mainly included siblings and children, and the husbands of daughters of shugo, and those who were in the shoke lineages whose origin was Kai-Genji (the Minamoto clan) similarly to the Takeda clan, such as the Itagaki and the Amari clans, were positioned as Gofudaishu (hereditary daimyo) and kunishu who mainly acted as chief retainers of the Takeda clan.
- また、ファミリーレストランなどでは彩りと栄養を考えて数種の野菜を添えることが多く、ニンジンのグラッセ(甘煮)、フライドポテト、インゲンの炒め物やパセリといった赤・黄・緑の三色の組み合わせがポピュラーである。
- In family restaurants, taking the balance of colors and nutrition into account, they serve hamburgers with several kinds of vegetables such as glazed carrots (boiled sweet), fried potatoes, sautéed green beans, and paisley, arranging a popular assortment of red, yellow, and green colored vegetables.
- 平調 万歳楽、三台塩、裹頭楽、甘州 (雅楽)、五常楽、越天楽、勇勝、慶徳 (雅楽)、王昭君 (雅楽)、老君子、小娘子、皇麞、夜半楽、扶南 (雅楽)、春楊柳、想夫恋 (雅楽)(相府蓮)、陪臚※(唐楽だが舞は右方)
- Hyojo tone: Manzairaku, Sandaien, Katoraku, Kanshu (Gagaku), Gojoraku, Etenraku, Yojo, Keitoku (Gagaku), Oshokun (Gagaku), Rokunshi, Koroji, Ojo, Yahanraku, Funan (Gagaku), Shunyoryu, Sofuren (Gagaku) (Soburen), Bairo* (Togaku music with dance in Uho)
- また、現代人の味覚が砂糖に慣らされており、従来の製法1.の方式では酸味も含むことから(現代人全般にとっては)ややさっぱりしすぎているため、濃厚な甘みをつけることが容易である製法2.を好む向きがあるとも考えられる。
- Modern people are accustomed to sugar, and may find amazake produced by the first production method too bland due to its sour taste, so it could be considered that the second production method in which it is easy to add strong sweetness is preferable.
- ソフトな口あたりで甘口のものが多く、当初の商品開発のコンセプト通り女性にカクテル代わりに飲まれることが多いが、通常の日本酒を愛飲してきた、主に男性の酒呑みからは「物足りない」「旨みがのっていない」などと評判はよくない。
- It mostly comes in suave texture and sweet flavor, which often consumed by women in place of cocktails in accordance with the concept of the initial product development; however, it has a bad reputation with the traditional sake drinkers, mainly male drinkers, complaining 'It's missing something.' or 'It lacks flavor.'
- これは時代が下るにつれて消費者の嗜好が変化し、より低塩分な漬物を求めるようになったことの帰結でもあるのだが、そのため、近年の食品工業的なたくあんに対しては、主に高齢層から、甘い、食感が悪いなどという意見が見受けられる。
- This is in part as a consequence of changes in consumers taste to prefer low sodium pickles over the years, but on the other hand, there have been some feedback mainly from the older consumers on the takuan-zuke in recent years, which seems to be a product of a food engineering process, that it is sweet and has unpleasant texture.
- 製法は明時代の中国における軟落甘(小麦粉・米粉を水飴や脂肪で練り固めて乾燥させた菓子。西~中央アジアに由来するといわれ、元 (王朝)時代に中国に伝来した)に基づき、室町時代に日明貿易で伝わり、茶道の勃興によって広まった。
- The recipe is based on that for nanrakukan (a sweet made by drying the kneaded mixture of wheat flour or rice flour and starch syrup and fat, which is said to have originated from the western and central Asia and to have subsequently been introduced to China in the Yuan Dynasty era) produced in the Ming Dynasty era in China; the nanrakukan was introduced to Japan in the Muromachi period through the Japan-Ming trade (the trade between Japan and the Ming Dynasty in China) and became popular along with the rise of the tea ceremony.
- ちなみに日本酒匠研究会では、「甘い/辛い」「淡麗/濃醇」を座標軸とする味の分類には実用性がないとして、温度や料理、酒器を連想しやすい「香りが高い/低い」「味が濃い/淡い」を新たな座標軸とし、次のような四分法を用いている。
- For your information, Nihon Sakasho Kenkyukai has the opinion that the classification of taste using 'amai/karai' and 'tanrei/hojun' as coordinate axes has no practical meaning and uses the following four-category method using 'strong/weak fragrance' and 'much/little taste' as new coordinate axes.
- 細見亮市は「世界最高の美術品は日本の藤原時代の仏画だ」「自分は金属工芸からこの道に入ったのでものの形の厳しさと甘さがわかる」と主張していたといい、事実、コレクションのなかでも仏教絵画や仏具、銅鏡などの金工品は傑出している。
- It is said that Ryoichi HOSOMI claimed that 'Buddhist paintings of Fujiwara Period Japan are the greatest in the world,' and 'Because I learned about metal crafts before collecting works of art, I can tell superior from things of inferior design,' and certainly those Buddhist paintings, and metal works, such as Buddhist altar fittings and Dokyo (bronze mirrors), within his collection are outstanding.
- 他に群馬県甘楽郡の2町1村・滋賀県彦根市・兵庫県尼崎市・島根県松江市・高知県幡多郡の2町1村・福岡県嘉麻市・長崎県五島列島の福江島など日本各地において類似の話が残っており、それらが相互に影響しあいながら成立したものであろう。
- Similar stories also remain all over Japan: In two towns and one village of Kanra-gun, Gunma Prefecture; Hikone City, Shiga Prefecture; Amagasaki City, Hyogo Prefecture; Matsue City, Shimane Prefecture; two towns and one village of Hata County, Kochi Prefecture; Kama City, Fukuoka Prefecture; the Island of Fukue, Goto-retto Island, Nagasaki Prefecture: and it is assumed that those stories were made with a mutual influence on each other.
- 根菜類や芋類、こんにゃく、コンブ、油揚げなどを甘辛く煮たものをこう呼ぶことが多いが、煮しめにされる具材はその地方や季節でさまざまであり、肉類、ちくわやかまぼこなどの水産練り製品(いわゆる練り物)、地域によっては魚も用いられる。
- Dishes containing root crops, potatoes, konjac, konbu kelp, abura-age (deep-fried bean curd) among other ingredients, and simmered to taste salty-sweet are often called nishime; the ingredients of nishime, however, differ by region and the season in which nishime is cooked, and meats or fish sausages (so-called 'nerimono') such as chikuwa and kamaboko or in some regions, fish, also appear as ingredients.
- 元祖を名乗る店は、東京都新宿区住吉町 (新宿区)(大角玉屋「いちご豆大福」)、群馬県前橋市(金内屋)、三重県津市(とらや本家)、三重県伊賀市(欣榮堂)、滋賀県大津市(松田常盤堂)、岡山県倉敷市(甘月堂)など全国各地に点在する。
- These shops are dotted all over the country and include Osumi Tama-ya in Sumiyoshi-cho, Shinjuku Ward, Tokyo that sells 'Ichigo Mame-daifuku' (a kind of ichigo daifuku where the rice cake contains beans); Kaneuchi-ya in Maebashi City, Gunma Prefecture; Tora-ya Honke in Tsu City, Mie Prefecture; Kinei-do in Iga City, Mie Prefecture; Matsuda Tokiwa-do in Otsu City, Shiga Prefecture; and Kangetsu-do in Kurashiki City, Okayama Prefecture.
- 甘いカオニャオ(もち米)、アラレのような米菓子、カオニャオ+ジャックフルーツ、たこ焼き、たこ焼き風タマゴ、中華風ゴマ団子、タロイモチップ、揚げタロイモ、ワッフル類(ココナッツ入り、コーン入り)、ポップコーン、竹で炊いたカオニャオ
- Confectionery street stalls sell the following: Sweetened Khao Neow (sticky rice), rice snacks such as arare (cubic rice crackers), Khao Neow with jackfruit, takoyaki (octopus dumplings), Khanom Krok (Coconut-Rice Pancakes), Zhimaqiu (Sesame Balls), Puek Tod (Fried Taro Chips), Fried Taro, waffles (with coconut and corn inside), popcorn, and Khao Neow cooked in a bamboo steamer basket.
- このことは特に陳献章の弟子湛若水(甘泉)と王守仁とに交流があること、また王守仁と陳献章との学問的関係も絶無とされないことなどが注目され、明初期の江南地方の儒学者と、明中期以後の陽明学者との関係を意味づけるものと考えられる場合もある。
- One important aspect of this is that Zhan Ruoshui (Ganquan), a disciple of Chen Xianzhang, had exchanges with Wang Shouren (Wang Yangming) and, also, that the existence of a scholarly relationship between Wang Shouren and Chen Xianzhang cannot be denied; thus, some believe that all those indicate a relationship between the Confucians in the Jian Nang area in the early Ming period and the scholars of Yomei-gaku after the middle of the Ming period.
- 源頼朝から源実朝までの三代の源氏将軍の時代、鎌倉殿と同族の源氏一門は狭義には河内源氏、広義には清和源氏に広く存在したが、鎌倉殿への忠勤の姿勢を重んじ、同族に対す甘えを許さず、すべての源氏一門が鎌倉殿の親族として処遇されたわけではなかった。
- In the period of three generations of the Genji shogunate family, from MINAMOTO no Yoritomo to MINAMOTO no Sanetomo, the Genji clans that belonged to the same clan of Kamakura-dono existed in the Kawachi-Genji (Minamoto clan) in a restricted sense and in Seiwa-Genji in a broad sense, but not all Genji clans were always treated as the family of Kamakura-dono because the loyalty to Kamakura-dono was highly valued and dependence on the family was not permitted.
- 『小右記』永延2年12月4日 (旧暦)(989年1月14日)及び翌日条によれば、権中納言藤原道長が自らが推挙した甘南備永資が省試に落ちた腹いせに式部少輔橘淑信を強引に捕えて自邸まで引き回したために父親の摂政藤原兼家より一時勘当された事件が記されている。
- Articles in 'Shoyuki' (Diary of FUJIWARA no Sanesuke) dated January 14, 989 and the next day states that Gon Chunagon (a provisional vice-councilor of state) FUJIWARA no Michinaga got disowned by his father, Sessho (regent) FUJIWARA no Kaneie: it was because Michinaga ordered the capture of Shikibu shoyu (Junior Assistant of the Ministry of Ceremonial) TACHIBANA no Yoshinobu and brought him forcibly to his house when he got upset knowing that Nagasuke KANNABI, whom Michinaga recommended, failed the shoshi exam.
- 爽やかな苦味は砂糖の甘味と良く馴染み風味が際立つため、菓子のフレーバー付けにも好まれ、抹茶味のアイスクリームは日本では定番風味の一つともなっており、日本アイスクリーム協会の調査では1999年から2007年まで、バニラ、チョコレートに次いで第三位の地位を占めている。
- The brisk bitter taste of powdered green tea contrasts well with the sweetness of sugar and emphasizes its flavor, so powdered green tea is commonly used for flavoring in confectioneries like icecream, which has become one of the standard flavors now in Japan (according to a survey conducted by The Japan Ice Cream Association, it was ranked third after vanilla and chocolate icecream in consumption between 1999 and 2007.)
- 大判焼き(小判焼き)・二重焼き・回転焼き(回転饅頭)・きんつば・おやき(長野県のおやきとは異なる)など、形状や製法に基づく名だけではなく、甘太郎焼・七越焼き・義士焼き・太鼓焼き・太閤焼き・夫婦まんじゅう(フーマン)・太鼓饅頭・蜂楽饅頭・あじまんと店名などでも呼ばれている。
- Cake names which are derived from the shape and cooking method include Obanyaki (Kobanyaki), Nijuyaki, Kaitenyaki (Kaiten-manju), Kintsuba, Oyaki (different from Oyaki in Nagano Prefecture), and cakes which were named after shops or manufacturers include Amataro-yaki, Nanakoshi-yaki, Gishi-yaki, Taiko-yaki (Drum cake), Taiko-yaki (Taiko (father of the Imperial adviser) cake), Fufu-manju (Fuman), Taiko-manju, Horaku-manju, and Ajiman.
- 晩年は後二条天皇の長子(自らの嫡孫)である皇太子邦良親王の即位によって大覚寺統が早期に一本化する事を望んでいたと言われ、中継ぎに甘んじない後醍醐天皇との父子仲は次第に疎遠になっていき、その結果院政停止・天皇親政に至ったと推測されているが、院政停止は後宇多院自身の希望ともいわれ、なお考証を要する。
- In his later years, it is said he wished the Daikaku-ji Imperial line to be unified after the enthronement of Emperor Gonijoin's eldest son (his own child), Imperial Prince Kuniyoshi, however Emperor Godaigo did not like to be in power temporarily, and the relationship between him and his father, Emperor Godaigo, gradually became fragile, as the result, it is presumed the cloistered government was stopped and the Emperor started the directly ruled government, but there is another theory that retired Emperor Gouda stopped his cloistered government by his own will, and more study is needed to determine the truth of the matter.
- ロミオに「うるわしのモンタギューさま」(恋はすっぱい名を甘くするものだ)という名で呼びかけ、そして、自分がかんたんに心を許したのを、軽率だとか、卑しい心根からだとみないでください、私の落ち度(もし落ち度というのなら)は、心の思いを不思議にも明かしてしまった夜の偶然のせいにしてください、と頼んだ。
- and, addressing him by the name of FAIR MONTAGUE (love can sweeten a sour name), she begged him not to impute her easy yielding to levity or an unworthy mind, but that he must lay the fault of it (if it were a fault) upon the accident of the night which had so strangely discovered her thoughts.
- 七草粥ならぬ、「上七羹」(ションチャッカーン)という7種の材料を加える正月のスープと、広東省南海、順徳周辺の「七彩魚生」が合わさったものとも言われる料理で、ソウギョやサケなどの刺身の上に、ショウガ、ダイコン、柑橘類の皮などの細切りや落花生、小麦粉を揚げて作るフレークを乗せ、甘酸っぱい調味料を加える。
- It is said to be a combination of a New Year soup called 'seung chat gang' containing seven ingredients and 'chat choi yu sang' from Shunde District and Nanhai District area in Guangdong Province, consisting of sashimi such as grass carp or salmon topped with finely chopped ginger, daikon and citrus fruit skin, peanuts or flakes made from deep-fried wheat flour and served with a sweet-and-sour seasoning.
- 多くの貴醸酒が日本酒純米酒としての造りで、また日本酒国税庁の清酒の製法品質表示基準による任意記載事項、日本酒国税庁の清酒の製法品質表示基準による任意記載事項などのバリエーションがあるが、酒を酒で仕込むだけあって味も極めてこく、濃醇な甘みと適度な酸味やすっきりとした後味を持ち、食前酒や食後酒向きの奥行きの深い味わいを有している。
- Many kijoshu sake varieties are brewed as pure Japanese rice sake (called 'junmaishu' in Japanese), and although there are variations in the optional descriptions given based on the standards for the labeling of the brewing methods and quality of refined sake defined by the National Tax Agency, all kijoshu sake varieties, brewed with sake, have a strong taste, lingering sweetness, a pleasant sour taste and a fresh aftertaste, along with deep flavors that make them suitable as an aperitif or digestif.
- 勧修寺流には堂上家として、甘露寺家(旧名吉田家)・清閑寺家・万里小路家・中御門家(なかのみかど。羽林家の中御門家とは別家)・勧修寺家・坊城家・穂波家・葉室家・池尻家・梅小路家・岡崎家・芝山家・堤家などの各家がある。羽林家の中御門家とは別家)・勧修寺家・坊城家・穂波家・葉室家・池尻家・梅小路家・岡崎家・芝山家・堤家などの各家がある。
- In the Kajuji/Kanjuji ryu, the following families were Dojo families: the Kanroji family (previously the Yoshida family), the Seikanji family, the Madenokoji family, and the Nakanomikado family (separate from the Nakanomikado family of Urin status), the Kajuji family, the Bojo family, the Honami family, the Hamuro family, the Ikejiri family, the Umegakoji family, the Okazaki family, the Shibayama family, and the Tsutsumi family.