生地: 645 Terms and Phrases

• 生地
• cloth
• material
• texture
• one's true character
• unglazed pottery
• uncooked dough
• batter
• birthplace
• Ikichi
• Ikuji
• Ikuchi
• Ikudzi
• Ikeshi
• Ikeji
• Ikechi
• Oi
• Oishi
• Oiji
• Oichi
• Oidzi
• Ouji
• Ouchi
• Oji
• Ochi
• Onji
• Kiji
• Shouji
• Shouchi
• Seichi
• Nachi
• Namachi
• drapery
• Meat mixture
• Natural Substances and Cloth

• 生地芦
• Ikujiashi

• 生地駅
• Ikuji Station (st)

• 生地鼻
• Ikujihana

• 生地中
• Ikujinaka

• 生地神
• Ikujishin

• 郷生地
• Goushouchi

• 出生地
• birthplace
• country of birth
• Place of birth
• Musashi's birthplace
• Location of birth

• 生地獄
• living hell

• 垣生地
• Habuji

• 蒲生地
• Kamochi

• 安生地
• Aoji

• 往生地
• Oushouji

• 発生地
• cradle
• The areas where kosa is generated

• 自生地
• natural habitat

• 丹生地
• Niuji

• 中生地
• Nakakiji

• 原生地
• native land
• virgin land
• wild land

• 保生地
• Hoshouji

• パン生地
• bread dough

• 生地芦崎
• Ikujiashizaki

• 生地芦区
• Ikujiashiku

• 生地中区
• Ikujinakaku

• 生地忠男
• Onji Tadao

• 生地吉田
• Ikujiyoshida

• 生地山新
• Ikujiyamashin

• 生地経新
• Ikujikyoushin

• 生地神区
• Ikujishinku

• 植生地被
• vegetative cover

• 原生地域
• Wilderness

• 壬生地区
• Mibu area

• 生地吉田新
• Ikujiyoshidashin

• 損害発生地
• place of injury

• 楠公誕生地
• Kusunokikoutanjouchi

• 生地炭素量
• base carbon

• 生地レンガ
• green brick

• 生地の種類
• Manju dough variations

• 出生地主義
• Jus soli

• 寄生地主制
• Kiseijinushisei (The parasitic landlord system)
• Sharecropping
• Metayage
• parasitic land owner system

• 生地を作る。
• First make the dough.

• 水芭蕉群生地
• Mizubashougunseichi

• 生地四ツ屋新
• Ikujiyotsuyashin

• 鬼ハス自生地
• Kihasujiseichi

• 生地ごしらえ
• surface preparation

• 矮生地上植物
• nanophanerophyte

• カズグリ自生地
• Kazugurijiseichi

• ハナノキ自生地
• Hananokijiseichi

• アオギリ自生地
• Aogirijiseichi

• ヘゴ北限自生地
• Hegohokugenjiseichi

• 二宮尊徳誕生地
• Ninomiyasontokutanjouchi

• 創生地、造成地
• made land

• ビスケット生地
• cookie dough
• biscuit dough

• 出生地について
• About his birthplace

• ズボン用の生地
• any fabric used to make trousers

• 出生地・死没地
• Location of birth/death

• 発生地域：京都
• Region of occurrence: Kyoto

• 発生地域：江戸
• Region of occurrence: Edo

• 発生地域：阿波
• Region of occurrence: Awa

• 無形のパン生地
• unshaped dough

• 生地を作る基礎。
• The base for the dough.

• トラフダケ自生地
• Torafudakejiseichi

• チスジノリ発生地
• Chisujinorihasshouchi

• カザグルマ自生地
• Kazagurumajiseichi

• ノカイドウ自生地
• Nokaidoujiseichi

• 黄柳野ツゲ自生地
• Tsugenotsugejiseichi

• ヤッコソウ発生地
• Yakkosouhasshouchi

• 出生地の属する国
• A country where his/her place of birth is located.

• 出生地は備前国。
• He was born in Bizen Province.

• 自由と勇者の生地
• the home of the free and the brave

• 堅い全天候用生地
• a tough all-weather fabric

• 松尾のアコウ自生地
• Matsuonoakoujiseichi

• 高島のビロウ自生地
• Takashimanobiroujiseichi

• ゲンジボタル発生地
• Genjibotaruhasseichi

• コウシンソウ自生地
• Koushinsoujiseichi

• オキチモズク発生地
• Okichimozukuhasseichi

• ヒトツバタゴ自生地
• Hitotsubatagojiseichi

• 釜戸ハナノキ自生地
• Kamatohananokijiseichi

• ミズバショウ群生地
• Mizubashougunseichi

• ユノミネシダ自生地
• Yunomineshidajiseichi

• 都井岬ソテツ自生地
• Toimisakisotetsujiseichi

• 富田ハナノキ自生地
• Tomitahananokijiseichi

• タスマニア原生地域
• Tasmanian Wilderness

• パン生地を形成する
• shape the dough

• パン生地は膨張する
• The dough expands

• チョコ味の生地ボタン
• Chocolate Batter Button

• レモン味の生地ボタン
• Lemon Batter Button

• 坂本のハナノキ自生地
• Sakamotonohananokijiseichi

• 川宇連ハナノキ自生地
• Kawaurehananokijiseichi

• シマチスジノリ発生地
• Shimachisujinorihasshouchi

• スイゼンジノリ発生地
• Suizenjinorihasseichi

• オオヤマレンゲ自生地
• Ooyamarengejiseichi

• 椛のシデコブシ自生地
• Nagusanoshidekobushijiseichi

• 越原のハナノキ自生地
• Opparanohananokijiseichi

• 出生地：JR京都駅前
• Birthplace: In front of JR Kyoto Station

• 竹岡のヒカリモ発生地
• Takeokanohikarimohasseichi

• 幌満ゴヨウマツ自生地
• Horomangoyoumatsujiseichi

• 生地に粘着性を与える
• gives cohesiveness to dough

• 生地にしわのついた紙
• paper with a crinkled texture

• 非常にきめ細かい生地
• having a very fine texture

• この生地は丈夫です。
• This cloth wears well.

• いちご味の生地ボタン
• Strawberry Batter Button

• 生地を水中で更に揉む。
• Submerge the cloth bag in water and continue kneading the dough.

• 小野のシダレグリ自生地
• Ononoshidaregurijiseichi

• 鹿児島県のソテツ自生地
• Kagoshimakennosotetsujiseichi

• 十二町潟オニバス発生地
• Juunichougataonibasuhasseichi

• 山口ゲンジボタル発生地
• Yamaguchigenjibotaruhasseichi

• 黒髪山カネコシダ自生地
• Kurokamizankanekoshidajiseichi

• 西内のシダレグリ自生地
• Nishiuchinoshidaregurijiseichi

• 西阿倉川アイナシ自生地
• Nishiakuragawaainashijiseichi

• 息長ゲンジボタル発生地
• Okinagagenjibotaruhasshouchi

• 沢辺ゲンジボタル発生地
• Sawabegenjibotaruhasseichi

• キバナシャクナゲ自生地
• Kibanashakunagejiseichi

• 岡崎ゲンジボタル発生地
• Okazakigenjibotaruhasseichi

• 生地は本来麻であった。
• The fabric was originally hemp.

• 東阿倉川イヌナシ自生地
• Higashiakuragawainunashijiseichi

• 内海のヤッコソウ発生地
• Uchiuminoyakkosouhasseichi

• 能生ヒメハルゼミ発生地
• Nouhimeharuzemihasseichi

• 竹原のシダレクリ自生地
• Takeharanoshidarekurijiseichi

• 田上町ツナギガヤ自生地
• Tagamimachitsunagigayajiseichi

• 鶴枝ヒメハルゼミ発生地
• Tsuruehimeharuzemihasseichi

• 和琴ミンミンゼミ発生地
• Wakotominminzemihasshouchi

• 片庭ヒメハルゼミ発生地
• Kataniwahimeharuzemihasseichi

• 宝蔵寺沼ムジナモ自生地
• Houzoujinumamujinamojiseichi

• 本谷のトラフダケ自生地
• Mototaninotorafudakejiseichi

• 何かから生地をはぎ取る
• strip something of drapery

• 生地・服その他関連商品
• textiles or clothing and related merchandise

• この生地は長持ちする。
• This cloth wears well.

• パン生地から円柱を作る
• Form cylinders from the dough

• 生地が余ったら切り取る。
• Any excess fabric is cut off.

• 荒川のカンヒザクラ自生地
• Arakawanokanhizakurajiseichi

• 船小屋ゲンジホタル発生地
• Funakoyagenjihotaruhasseichi

• 菊池川のチスジノリ発生地
• Kikuchigawanochisujinorihasseichi

• 音信川ゲンジボタル発生地
• Otozuregawagenjibotaruhasseichi

• 田島ヶ原サクラソウ自生地
• Tajimagaharasakurasoujiseichi

• 長岡のゲンジボタル発生地
• Nagaokanogenjibotaruhasseichi

• 八束のクサマルハチ自生地
• Hassokunokusamaruhachijiseichi

• 平松のウツクシマツ自生地
• Hiramatsunoutsukushimatsujiseichi

• 鈴ヶ峰のヤッコソウ発生地
• Suzugaminenoyakkosouhasseichi

• 立田山ヤエクチナシ自生地
• Tatsutayamayaekuchinashijiseichi

• 木屋川ゲンジボタル発生地
• Koyagawagenjibotaruhasseichi

• 継室：生地真澄の娘・町野
• Second wife: Machino, the daughter of Masumi ONJI.

• 発生地域：山城国の宇治市
• Region of occurrence: Uji City in Yamashiro Province

• フロック加工生地試験方法
• Testing methods for flocked fabrics

• ウレタン衣料生地試験方法
• Testing methods for polyurethane foam laminated fabrics

• 裏の生地も臣下に準ずる。
• The lining was the same fabric as those for subjects.

• カーテン生地にひだを作る
• ruffle the curtain fabric

• 志津川のオキチモズク発生地
• Shidugawanookichimozukuhashouchi

• 久々利のサクライソウ自生地
• Kukurinosakuraisoujiseichi

• 笠山コウライタチバナ自生地
• Kasayamakouraitachibanajiseichi

• 卑弥呼の誕生地としての伝説
• Legends about the birthplace of Himiko

• 桃太郎の誕生地としての伝説
• Legends about the birthplace of Momotaro

• 土黒川のオキチモズク発生地
• Hijikurogawanookichimozukuhasshouchi

• 落石岬のサカイツツジ自生地
• Ochiishimisakinosakaitsutsujijiseichi

• 生年及び出生地に関する諸説
• Opinions on Musashi's date of birth, his birthplace, and his family

• 卵を入れた細長いパスタ生地
• narrow strip of pasta dough made with eggs

• 極端に細かい生地の薄織もの
• a gauze fabric with an extremely fine texture

• パンのためのさまざまな生地
• any of various doughs for bread

• 発酵が活発である生地の酵母
• a leaven of dough in which fermentation is active

• 織物及び編物の生地試験方法
• Testing methods for woven and knitted fabrics

• パン生地にレーズンを入れる
• work the raisins into the dough

• パン生地を3つ編状にねじる
• twist the dough into a braid

• 出羽島大池のシラタマモ自生地
• Debajimaooikenoshiratamamojiseichi

• 出雲神社ツルマンリョウ自生地
• Izumojinjatsurumanryoujiseichi

• 犬ヶ岳ツクシシャクナゲ自生地
• Inugadaketsukushishakunagejiseichi

• 八ヶ岳キバナシャクナゲ自生地
• Yatsugatakekibanashakunagejiseiichi

• この生地は、簡単に作用しない
• This dough does not work easily

• 日本における寄生地主制の歴史
• The history of the parasitic landlord system in Japan

• この生地はしみになりやすい。
• This fabric stains easily.

• このドレスの生地は何ですか。
• What material is this dress made of?

• 生地の中で焼かれたソーセージ
• sausage baked in batter

• マクシム・ゴーリキーの出生地
• birthplace of Maksim Gorky

• さくさくして薄片状のパイ生地
• a short flaky pie crust

• 沢谷のタヌキノショクダイ発生地
• Sawataninotanukinoshokudaihasseichi

• 林滝野の出生地に文学碑がある。
• There is a literature monument in her place of birth.

• パイの詰め物を入れるための生地
• pastry used to hold pie fillings

• 木の繊維によって生産された生地
• texture produced by the fibers in wood

• ナポレオン・ボナパルトの出生地
• birthplace of Napoleon Bonaparte

• ウィリアム・フォークナーの生地
• home of William Faulkner

• この生地はアイロンがよくきく。
• This cloth irons well.

• パン生地を延ばすのに用いられる
• used to roll out dough

• パン生地を細くねじってください
• Twist the strips of dough

• 卵白を衣用生地に軽く混ぜ入れる
• Fold the egg whites into the batter

• 生地は黒色の麻が用いられていた。
• As its material, black hemp cloth is used.

• 出生時にその出生地の属していた国
• A country which contained his/her birthplace at the time of his/her birth.

• この生地で洋服を作ってください。
• I want a suit made of this material.

• ラクダ織りの生地でできている衣服
• a garment made of camlet fabric

• イースト菌がパン生地を膨らます。
• Yeast makes dough rise.

• この生地は引っ張るとすぐ伸びる。
• This material stretches easily.

• この生地はあの生地よりも安全だ。
• This cloth is superior to that.

• 生地の配合や、混ぜ方が適切でない。
• The composition and the way of mixing the dough are not appropriate.

• 吾妻山ヤエハクサンシャクナゲ自生地
• Azumayamayaehakusanshakunagejiseichi

• 丹生川上中社のツルマンリョウ自生地
• Nyuukawakaminakashanotsurumanryoujiseichi

• 少女は生地の切れ端で人形を作った。
• The girl made a doll out of a piece of cloth.

• 生地は、近世では麻を粉張(こばり。
• In recent times, the fabric is the linen processed with kobari (thick coating of whitewash).

• 嫡男：織田恒直（母生地真澄娘町野）
• Legitimate son: Tsunenao ODA (his mother's name was Machino, the daughter of Masumi ONJI).

• その生地を自分の目で見た方がいい。
• You had better see the cloth with your own eyes.

• パン生地にナッツを入れてかき混ぜる
• Stir nuts into the dough

• 彼女は、生地を大きいボールで混ぜた
• she mixed the dough in a large basin

• 色は黒の塗り生地、竹の白生地など。
• Some sensu have black-painted sticks and other sensu have plane white bamboo sticks.

• 京丸のアカヤシオ及びシロヤシオ群生地
• Kyoumarunoakayashiooyobishiroyashiogunseichi

• 鎌倉御家人生地氏の始祖となっている。
• The Onji clan, one of gokenin (immediate vassals of the shogun) of the Kamakura bakufu (Japanese feudal government headed by a shogun), originated from him.

• 酵母を入れないパン生地で作ったパン類
• any of various breads made from usually unleavened dough

• 多孔性の生地をした分厚いソフトケーキ
• a thick soft cake with a porous texture

• 生地は、暖かい部屋でゆっくり膨らんだ
• the dough rose slowly in the warm room

• その生地を帯状に細く切って乾燥させる。
• The dough is cut into narrow strips and dried.

• 生地は絹や麻 (繊維)など一定しない。
• The fabric varied from silk to hemp (fiber).

• 金昌洙「王仁出生地 霊岩郡」説を発表。
• Kim Chang Soo published the 'Yeongam County as Wani's birthplace' theory.

• 彼は出生地は確かにイタリアだと誓った。
• He said under oath that his birthplace is Italy.

• パン生地や練り粉で作った各種の焼きもの
• any of various baked foods made of dough or batter

• この生地は洋服をつくるのには向かない。
• This material is not suitable for a dress.

• ワッフル焼き型で焼かれるパンケーキ生地
• pancake batter baked in a waffle iron

• （生地について）フラシ天に似ているさま
• (of textures) resembling plush

• また濃さも生地、好みでさまざまである。
• The thickness of the starch also depends on the fabrics and preferences.

• 彼女はドレスに十分な生地を測って切った
• she measured off enough material for a dress

• 名古屋市同様、具と生地を混ぜてから焼く。
• Like in Nagoya City, the ingredients and the dough are mixed and grilled.

• 種類は、白鞠、生地鞠、燻鞠、唐鞠がある。
• The 4 types are shiromari (white ball), kijimari (material ball), kusubemari (smoked ball), and karamari (Chinese ball).

• ゴム引きの生地で作った防水のレインコート
• a waterproof raincoat made of rubberized fabric

• 湯で洗浄された後、その生地は引っ張られた
• The material drew after it was washed in hot water

• パン生地にイーストを加えて盛り上がらせる
• proof dough

• 粘りが出たところで生地を布製の袋に入れる。
• When the dough becomes sticky, transfer it to a cloth bag.

• 角には補強材として古い蚊帳の生地をあてた。
• Pieces of old kaya (mosquito net) cloth were used on the corner as a reinforcing material.

• 氏名、性別、生年月日、出生地、国籍及び住所
• Name, sex, date of birth, place of birth, nationality and address

• 彼女の服はとても安っぽい生地でできていた。
• Her dress was made of very cheap material.

• 生地を預ければドレスを仕立ててくれますか。
• Will you make me up a dress if I give you the material?

• ロングドレスを作るのに生地がたくさんいる。
• I need a lot of cloth to make a long dress.

• この生地でスカートを作ろうと思っています。
• I'm going to make this material into a skirt.

• 小麦粉・水・ショートニングを混ぜたパン生地
• a dough of flour and water and shortening

• このカーテンはすばらしい生地で出来ている。
• This curtain is made of fine material.

• 国内南限のザゼンソウ自生地として知られる。
• It is known as the southernmost natural habitat for the plant in Japan.

• 生地鞠は生地のままのもので、白鞠に対する。
• Contrary to the white ball, a material ball is not painted.

• 小麦粉に食塩水を加えてよく練って生地を作る。
• Add brine to flour and knead the mixture to make dough.

• 紐の生地が薄くやわらかい袴でないとできない。
• This cannot be done unless the straps are thin and soft.

• 伸縮性のあるニット生地が使用されているもの。
• The tabi of this kind is made of flexible knitted cloth.

• 生地は色物でもよいが、蜷紐は白に限るという。
• Colored textiles are permitted, however, it is said that the ninamusubi knot is limited to white.

• 寄生地主の中には質屋などの金融業を兼業した。
• Some parasitic landlords had a side business as a moneylender such as a pawnshop.

• さえないオリーブブラウン色の生地から作られる
• made from cloth of a dull olive color

• 丸められて焼かれるパン生地で満たされた薄い板
• thin sheet of filled dough rolled and baked

• バターをおりこめばパン生地は均一になるだろう
• work in the butter and the dough will get the right consistency

• ドロドロの生地がついてこなかったら頃合である。
• If the dough is not thick, it is time to eat.

• 出生地である宇出津には、西谷啓治記念館がある。
• There is Nishitani Keiji Kinenkan (the Memorial Hall of Keiji NISHITANI) in his birthplace, Ushitsu.

• これに伴って生地も綾などの高級絹織物となった。
• In this trend, more sophisticated fabric such as figured silk was used for kariginu.

• 生地の仕上げ、食品の味付け、化粧品に用いられる
• used for finishing textiles and to thicken foodstuffs and cosmetics

• ボウリングをするために綿密に芝刈りされた芝生地
• a field of closely mowed turf for playing bowls

• （炉について）高い融点を持つ生地で囲まれている
• (of furnaces) lined with material that has a high melting point

• 生地は多く綸子をつかい、形や用途は羽織に似る。
• Rinzu (Japanese silk satin damask) is generally used as material, and its shape and use are similar to those of haori (Japanese short coat).

• ゆで団子は、生の生地のどっしりした部分であった
• the dumplings were chunky pieces of uncooked dough

• 人力でこねた生地を薄く延ばし、畳んで包丁で切る。
• Thinly extended dough kneaded by human strength is folded and then cut with a kitchen knife.

• 商品の一部に、麻１００％の生地を使用しています。
• Part of the item is made of 100% hemp.

• ウィリアム・シェークスピアの生地（そして埋葬地）
• birthplace (and burial place) of William Shakespeare

• 主にカステラ風の生地で餡を包んだ焼き菓子の一種。
• It is one of the baked confectionery with bean paste filling wrapped in sponge cake dough.

• 騒動の発生地域・参加人員と軍隊出動、検挙者の処遇
• Area where riots occurred, participants and call-out of armies and treatment of people under arrest

• 生地に厚みや張りがあって、帯としての用途に適する。
• The fabric has thickness and firmness, which is excellent for use as an obi sash.

• 生地は必ず唐衣と同じものを使用する例になっている。
• It is customary to use the same textile as the worn karaginu.

• ホワイティングと亜麻仁油を煮た、パン生地状の混合物
• a dough-like mixture of whiting and boiled linseed oil

• なお単に寄生地主制と言った場合は日本の制度を指す。
• The term 'parasitic landlord system' used without the frills refers to the system in Japan.

• 粟と餅米を混ぜた生地にこしあんを包んで蒸した饅頭。
• It is a bun prepared by first wrapping smooth bean paste in a dough of millet mixed with glutinous rice, and then steaming it.

• コーラ (飲料)を生地に混ぜるとふっくらと仕上がる。
• To mix Coke (drink) into the dough makes it fluffy.

• 生地に加えた塩分の大部分は茹でる間に麺から失われる。
• The noodles loses the majority of the salt added to the dough while being boiled.

• 彼女は生地を買ってきた。自分のドレスを作るつもりだ。
• She has bought some cloth; she is going to make herself a dress.

• 小麦粉、黒砂糖、膨張剤を用いた生地で餡を包んだ饅頭。
• It is a cake with bean paste filling wrapped in the dough made from flour, brown sugar, and baking powder.

• それは、タカと登山家のために保存された原生地域だった
• it was a wilderness preserved for the hawks and mountaineers

• 小麦粉、水と時々卵で成るかたどられた乾燥したパン生地
• shaped and dried dough made from flour and water and sometimes egg

• 足袋は表生地／裏生地／底生地の3種類の生地からなる。
• Tabi are made of cloths of three kinds: a surface cloth, a back cloth, and a sole cloth.

• 鶏卵とヤマノイモをすり下ろしたものを生地に適量加える。
• A moderate amounts of hen's eggs and grated Japanese yam are added to the dough.

• 色は白色が多いが、赤、青などの色生地も使用されている。
• White is the dominant color but red, blue and other colors are also used.

• 生地を交差させる際に、横褌、縦褌の締め付けを調整する。
• When you intersect different parts of the fundoshi, the fastening strengths of the yoko-fundoshi and tate-fundoshi should be adjusted.

• 女性の和服に様々な種類の生地が用いられるようになった。
• Since that period, female Wafuku started to be made of various fabrics.

• なお、直垂・大紋の腰紐は白とし、素襖は共生地を用いた。
• They made hitatare and the waist cord of daimon white and used the cloth of the same material for the suo.

• 出生地は不明だが、尾張国もしくは京都と考えられている。
• His birthplace is still not known, but is believed to be in Owari Province or in Kyoto.

• 発酵が活発な少量の生地をスターターに使って作られたパン
• made with a starter of a small amount of dough in which fermentation is active

• 真淵は出生地の敷知郡にちなんだ雅号で、淵満とも称した。
• Mabuchi was his pseudonym, named after his birth place Fuchi County, and he also called himself 淵満.

• 生まれた時の人の国籍が出生地によって定められること原則
• the principle that a person's nationality at birth is determined by the place of birth

• パン生地に十分な粘り気がでてきたら、焼いてもよいころだ
• when the dough has enough consistency it is ready to bake

• 関西風の感覚で山芋を入れてしまうと生地が破れやすくなる。
• If you add yamaimo, following Kansai-style, the dough is likely to break.

• 絹代の出生地であり墓がある山口県下関市に埋葬されている。
• He is buried in Shimonoseki City, Yamaguchi Prefecture, where Kinuyo was from and her grave is.

• 生地は麻の粉張とし、青摺で主に流水とわらびをあらわした。
• The fabric is comprised of linen processed with kobari, and patterns consist mainly of running water with bracken printed together with aozuri on the fabric.

• 生地は麻に粉張とし、青摺で主に梅と柳の文様をあらわした。
• The fabric is comprised of linen processed with kobari, and patterns consist of mainly plum trees and willows printed with aozuri on the fabric.

• 生地は、近世では麻を粉張にして、様々な文様を青摺にする。
• In recent times, the fabric is the linen processed with kobari, and various patterns are printed with aozuri on the fabric.

• オーガンジーに似た絹あるいは絹のような生地から作られた布
• a fabric made of silk or a silklike fabric that resembles organdy

• パン生地や液体において発酵を引き起こすのに用いられる物質
• a substance used to produce fermentation in dough or a liquid

• ソースのついた風味のある肉の混合物を詰めたパイ生地のパテ
• puff paste shell filled with a savory meat mixture usually with a sauce

• 非常に軽くパイ状の脂肪分の多いペーストリーに使われる生地
• dough used for very light flaky rich pastries

• 下にある生地を見せる、長くて細い装飾用の切口を持っている
• having long and narrow ornamental cuts showing an underlying fabric

• くず粉を用いて作った透明の生地で餡を包んだ夏季の生菓子。
• It is an unbaked Japanese summer sweet with bean paste filling wrapped in the transparent dough made from powdered arrowroot.

• 犬は侵入者のズボンからひとちぎりの生地を噛みついてとった
• The dog snapped off a piece of cloth from the intruder's pants

• ロール形にして冷蔵庫で冷やし、その後薄く切って焼くパン生地
• dough formed into a roll and chilled in the refrigerator then sliced and baked

• 生糸で織られた（あるいはイミテーション）柔らかくて薄い生地
• a soft thin cloth woven from raw silk (or an imitation)

• 発生地で降水量が多いとその後の黄砂の発生は減る傾向にある。
• When much rain falls in a place where kosa is supposed to occur, the occurrence frequency of kosa there tends to decrease thereafter.

• 次に「地染め」といって、生地全体の地の色を染める作業に移る。
• The process moves to 'jizome' (literally 'base dyeing') to dye the whole cloth with the base color.

• 小麦粉に適量の水を入れ、3時間以上冷蔵庫で寝かせ生地を作る。
• Put a moderate amount of water into some flour and let it stand in a refrigerator for more than three hours and make the dough.

• そのため精練すると布が縮み生地の表面にしぼ（凹凸）が現れる。
• Because of such construction, the chirimen cloth shrinks and grains (concavity and convexity) appear on its surface after refining process.

• 彼は私に彼の年齢、出生地、彼の家族のことなどを話してくれた。
• He told me his age, his birthplace, his family, and so on.

• もっと奥の登り階段は、赤い生地をはったドアにつながっていた。
• At the further end, a flight of stairs mounted to a door covered with red baize;

• その事から批判的意味も含めて寄生地主と言われるようになった。
• For this reason, they came to be ironically called parasitic landlords.

• これにより砂塵は発生地の東側の地域への到達が多い傾向にある。
• Therefore, it is likely that kosa reaches areas to the east of the place where it has originated.

• 混ぜた後、生地を安定させるために数時間寝かせておくと更に良い。
• After mixing, let it stand for a few hours to stabilize it.

• 羽二重の生地は紋となるべき部分を白い円のまま残して染められる。
• The cloth of habutae is dyed, except for the circular part, which should be filled with the family crest.

• 出汁の替わりとしてお好み焼きの生地の中に入れられることもある。
• Occasionally, it is put into the dough of okonomiyaki instead of soup stock.

• 京都市および、黒住宗忠の生地で黒住教の本部のある岡山市にある。
• They are located in Kyoto City and Okayama City, Munetada KUROZUMI's birthplace and the center of the Kurozumikyo religion.

• 発酵が不十分、あるいは調理が不適切なため、生地に粘りがあるさま
• having the consistency of dough because of insufficient leavening or improper cooking

• そして透明でカーテン生地のような雲がちぎれちぎれに飛んでいた。
• and a flying wrack of the most diaphanous and lawny texture.

• 生地や製紙用のパルプを漂白するのに用いられる漂白剤を含んだ溶液
• a solution containing bleaching agents that is used to bleach textiles or paper pulp

• パン生地をこねたりパンを切ったりする木製またはプラスチックの板
• a wooden or plastic board on which dough is kneaded or bread is sliced

• 原材料である綿などから商品の材料となる生地や糸を製造する段階。
• The stage during which fabrics or yarns are produced from raw materials such as cotton, to be used as materials for products.

• ただ、やはり影響力が大きいのはより近い発生地からの黄砂である。
• However, when a kosa occurs in a place, areas located nearer to the place are affected more seriously.

• 関東のかりんとうは生地の発酵を長めに行い、比較的柔らかくて軽い。
• With karinto made in the Kanto region, the dough is allowed to rise for a longer period of time and the finished karinto is relatively soft and light.

• うどんの麺は、薄力粉・中力粉に若干の塩を加えた生地から作られる。
• Udon noodles are made from dough made by mixing two types of wheat-flour, soft wheat-flour and semi-hard wheat-flour, and applying some salts.

• ペストリーの生地に、堅果と砂糖を乗せたペーストを棒状に切ったもの
• paste of nuts and sugar on a pastry base cut into bars

• 発生地から比較的離れた地域でも、黄砂による被害を度々受けている。
• Damage has often been inflicted even on areas located relatively far apart from the places where kosa is originated.

• 黒風暴のような発生地付近での砂嵐の場合には、砂も多く強風を伴う。
• Sandstorms called Kara Bran near places where kosa is produced accompany lots of sand and strong wind.

• ただしその量は、発生地の毎回の天候に左右されると考えられている。
• However, it is considered that the actual amounts depend on the weather of the place where each of the kosa is produced.

• 生地が軟らかいため、中に餡を入れる場合は、餡も軟らかく練るとよい。
• It is better to knead bean jam until soft when you put it in, because the dough is soft.

• 乾麺については、小麦粉に食塩と水を混ぜてよく練った生地が作られる。
• For the dried noodles, a dough is made by mixing wheat flour, salt and water, and kneading it thoroughly.

• 初めは、普通の長いダイコンで、誕生地は京都市東部の、左京区聖護院。
• At first it was ordinary, long daikon, its place of birth being Shogoin, Sakyo Ward in eastern Kyoto City.

• 緑色の染料で、大青の木から採取され、しばしば生地の染色に用いられる
• a green dye, often used to color cloth, which is obtained from the woad plant

• 餡は備中産の大納言を白ザラで炊き、生地は沖縄波照間産の黒糖を使用。
• Its bean paste is produced by boiling the dainagon beans produced in Bicchu Province, and the kokuto produced in Okinawa Hateruma-jima island is used for the wrapping of dough.

• ヴァッフェル生地にバニラクリームが入っている、波型のお菓子である。
• This is a wavy-shaped vanilla cream sandwich on waffle crackers.

• 回転運動をする砂は発生地周辺のみに到達し、移動する砂丘を構成する。
• The rotating sand of a kosa cannot move far from the place where the kosa originates, and constitutes a moving sand dune.

• 粘度が高く濃い状態～薄く粘度の低い状態になる程度に溶いて生地を作る。
• Dissolve until they become something between very thick to very thin, and use it as the dough.

• また、店によっては、重ねるお好み焼きの生地に卵を加えない場合もある。
• And depending upon the shops, sometimes an egg is not added to the okonomiyaki dough which is overlapped.

• ひっくり返すことによって具を生地で覆い、火を少し強め蒸し焼きにする。
• By turning it over, cover the ingredients with the dough and scallop it by strengthening the heat a little.

• ただ、キャベツが多すぎると、ひっくり返す時に生地が分解しやすくなる。
• However, too much cabbage make the dough break easily when turning it over.

• 桜色に色づけされた生地で小豆餡を包み、塩漬けした桜の葉で包んだ菓子。
• They consist of a pink-colored mochi (rice cake) containing red bean paste, which is covered with a sakura leaf that has been pickled in salt.

• 大阪市と長浜市はかつて秀吉が統治した町、名古屋市は秀吉の生地である。
• Osaka and Nagahama cities were ruled by Hideyoshi once, and Nagoya city was his birthplace.

• 焼ける前に希望の形に1枚のクッキー生地を切るために使用される台所用具
• a kitchen utensil used to cut a sheet of cookie dough into desired shapes before baking

• 福岡市内では厚さ約2センチで腰の強い生地を特徴とするお好み焼きがある。
• In Fukuoka City, there is okonomiyaki where the dough is about two centimeters thick and chewy.

• また、生地の中に山芋を混ぜ込み食感を軽くする工夫が行われることも多い。
• And the food texture is often lightened ingeniously by mixing yamaimo (Japanese yam) in the dough.

• この生地、今度作ろうと思ってる服に使おうと思うんですが、幾らしますか。
• I want to buy this material for a new dress. How much does it cost?

• 出生地は伊賀国・河内国・丹後国・遠江国（現・浜松市）などの諸説がある。
• There are various opinions regarding his place of birth, including Iga province, Kawachi province, Tango province and Totomi province (present day Hamamatsu City).

• スプーンから落とせるほど十分なミルクを使った生地から作られるビスケット
• biscuit made from dough with enough milk that it can be dropped from a spoon

• 丸い形の生地の中に蜂蜜を混ぜた白餡もしくは黒餡のいずれかが入っている。
• It has a round shape with either white or black bean paste filling mixed with honey.

• 室町時代後期には紋を定位置に配し生地は麻として直垂に次ぐ礼装とされた。
• In the late Muromachi period, Daimon was made of linen with its pattern on a fixed position and was considered as the second formal wear, following Hitatare.

• 生地は綴織、唐織、錦、紗などで、文様も生地全体を覆う絢爛なものが多い。
• Tsuzuriori (figured brocade), karaori (Chinese weaving), nishiki (brocade) or sha (silk gauze) is used for material, and its patterns are a luxurious ones that cover a textile in whole.

• 正しい方法は混ぜた生地を鉄板に広げた後、生地の上面に3～4枚を乗せる。
• The right way is; after spreading the dough on the iron plate, three to four slices of back pork ribs are also put on.

• 竹輪のように、アルミの棒に麩の生地を巻いて、回転させながら直火焼きする。
• The process of making kuruma-bu is similar to that of chikuwa, fish sausage, whereby aluminum posts are coated with fresh gluten dough that are roasted over an open fire.

• この時黄身をヘラの角でつぶし、生地と同程度(ヘラで掬える位に)に広げる。
• At this moment, butt the yolk with a spatula and spread it to the same degree as the dough (you can scoop it with a spatula).

• 焼く都度一回分の生地をボールにとり、そこに鶏卵を入れ、適度にかき混ぜる。
• Put some dough in a bowl every time you grill and add a hen's egg and mix it properly.

• 郡山市では、餡をゆべし生地で包んだ、三角の饅頭型ものが広く知られている。
• In Koriyama City, triangle manju-gata (style of bun with bean-jam filling) yubeshi which is made by wrapping the paste with yubeshi dough is widely known.

• 美咲町は卵かけご飯を日本で最初に食べたとされる岸田吟香の出生地でもある。
• Misaki-cho is also a birthplace of Ginko KISHIDA believed to be the first person who ate tamago kake gohan in Japan.

• 今津のザゼンソウ群落（滋賀県緑地環境保全地域：国内南限のざぜん草群生地）
• Imazu Zazenso (Symplocarpus foetidus) colony (Shiga Prefecture green zone protected area: domestic Japan southern most colony of Symplocarpus foetidus)

• なお、生地の三重県松阪市小野江町には、「松浦武四郎記念館」が建っている。
• Also, the 'Matsuura Takeshiro Memorial Museum' has been built in his birth town of Onoe, Matsuaka City, Mie Prefecture.

• 個別のビスケットまたは丸いかたまりとして焼く、非常にもろいビスケット生地
• very short biscuit dough baked as individual biscuits or a round loaf

• 名称の由来や出現は不明であるが、「黒猫」の名称は生地の黒色に由来している。
• Though it is unknown from where and when the name 'kuroneko' (literally, 'a black cat') came to be used, it seems to have originated from the black color of the material fabric.

• 肌に直接触れるものであるため、晒（さらし）などの綿生地で仕立てられている。
• Since it is worn next to the skin, it is made of cotton such as sarashi (bleached cotton).

• 蜂蜜を入れて焼き上げることでしっとりとしたカステラ生地にすることができる。
• If it is baked with honey added then the castella cake will be moist.

• 薄いいくつもの生地が層になって、カスタードクリームが詰まった長方形のお菓子
• a rectangular piece of pastry with thin flaky layers and filled with custard cream

• 指貫は原則、生地が八巾で片足に四巾取る（八幅/やの/現在の一幅は一尺二寸。
• Sashinuki are generally made using eight pieces of fabric with four used for each leg (nowadays, each piece measures 1-shaku 2-sun (36cm) in width.

• このころの大紋は上下同じ生地から調製されるが、袴は引きずるほど長くなった。
• Both the upper and lower parts of Daimon at that time were made from the same material, and the lower part, hakama, was so long that the wearers had to drag it.

• つなぎ粉を一切使わない生地で脆く畳むのが難しいため、まず生地を薄く伸ばす。
• With no binding agents being used, the dough of Tachi soba is very easy to break making it difficult to fold and, as a result, the dough was rolled out into thin pieces.

• 元々は砧で打つことにより光沢を出した生地から作られたことが名称の起源である。
• The name 'uchiginu (beaten clothes)' originates from the process of beating materials on kinuta (wooden or stone board especially used at this process) to increase its gross.

• 柳生藩（やぎゅうはん）は、大和国添上郡柳生郷（現奈良市柳生地区）を治めた藩。
• Yagyu Domain was the ruler of Yagyu-go Village, Sonokami no kori County, Yamato Province (modern day Yagyu District, Nara City).

• イネの出生地は長崎で、出島で生まれたという説があり、出島で居を持ったという。
• According to one theory, Ine was born in Dejima, Nagasaki, and she lived there.

• （たいてい男子によって）カラーの下に付けられ前で結ばれる一枚の小幅の長い生地
• neckwear consisting of a long narrow piece of material worn (mostly by men) under a collar and tied in knot at the front

• パンを作る際に生地をふくらませるためや、ビールやウイスキーの醗酵用に使われる
• used to raise the dough in making bread and for fermenting beer or whiskey

• 一人はグラスゴーの生地屋に入り、もう一人はベルファストの茶商の事務員だった。
• One was in a draper's shop in Glasgow and the other was clerk to a tea- merchant in Belfast.

• 参考として、発生地側の新疆ウイグル自治区での砂塵嵐の日数を調べた統計がある。
• For a reference, on a kosa producing site, there is statistical data about the number of days when a sandstorm was generated in the Sinkiang Uigur Autonomous Region.

• 柳生家の発祥地は大和国添上郡柳生郷（現奈良市柳生地区）で、大和国北部にある。
• The birth place of the Yagyu clan was Yagyu-go village, Sonokami-no-kori County, Yamato Province (today's Yagyu area, Nara City), which was located in the northern part of Yamato Province.

• 発生地付近では、砂塵の濃度や粒子の大きさがバラバラで非常に複雑な分布である。
• Around the area where a kosa originates, the distribution of dust density and that of sand gain sizes are quite complicated.

• 一方、関西では硬めにこねた生地を用いるため、比較的硬めの食感を身上としている。
• In the Kansai region, on the other hand, since the stiffer dough is used, karinto's texture is characterized to be somewhat tough.

• 水無月は白のういろう (菓子)生地に小豆を乗せ、三角形に包丁された菓子である。
• Minazuki is a confectionery prepared by placing azuki beans on white Uiro (a sort of sweetened steamed cake made of rice powder) and then cutting it into triangular shapes.

• 唐衣の生地は、身分により異なり、また奢侈禁制の影響を受けてその時々でも変わる。
• The cloth of karaginu depends on social status, and also varies from to time to time under the influence of sumptuary law.

• 生地も冬は練絹（目の詰まった絹織物）、夏は薄物を気候に応じて自由に使っていた。
• The fabric used in winter was glossy silk (a fabric created using a tight weave) whereas any lightweight fabric could be used in summer depending on climate.

• しかし院政期に入ると、厚い生地に強く糊をかけ、強張った印象へと変化していった。
• However, during the Insei period, the fabric became thicker and starched, which made the impression stiff.

• 略儀には紅生絹の引き返し仕立て（裾口を折山にして、表裏一続きの生地でしたてる。
• In semi-formal style, it was a light pink color with plain silk and made by 'Hikikaeshi jitate.' (the outside and inside of the sleeves were made with one piece of fabric

• 上皇は特別華麗な生地の直衣も用いたが、一般には貴族と同じく白浮線綾丸文固地綾。
• The retired emperor sometimes wore Noshi made with a special elegant fabric, but generally it was same as court noble's Noshi, such as shiro fusenryo marumon kataji aya.

• これらに加えて、上昇気流や発生地の日差しといった短期的な気象条件も挙げられる。
• In addition to this, brief meteorological conditions such as the existence of a rising air current and the strength of sunlight in the area where kosa originates, are included in the conditions for making dust fly up.

• キャベツを千切りにしたものを生地の中に少し溢れる程度に入れさっくりとかき混ぜる。
• Add a brimful amount of shredded cabbage to the dough and mix it lightly.

• .但し、生地の厚さは晒と廻しの中間くらい、薄めの帆布や重ねた木綿の洋服地に近い。
• However, the thickness of its material cloth is between those of the sarashi and mawashi loincloths, being similar to rather thin canvas or superimposed cotton fabrics for cotton dress.

• 生地は縮緬や綸子・朱子地などが用いられることが多いが、紬地で作られたもののある。
• They are mostly made of silk crepe, satin damask, silk satin or the like, but sometimes made of pongee.

• 生地は後の大阪市南区 (大阪市)本町2丁目、本籍は京都府愛宕郡吉田村第140号。
• He was born in 2 Chome, Honmachi, Minami Ward (Southern Ward), Osaka City, and his registered domicile was #140 Yoshida-mura, Otagi-gun, Kyoto Prefecture.

• 高野山下山後の織田秀信の継室となった町野の父生地新左衛門尉はこの系統と見られる。
• It is thought that Shinzaemonnojo ONJI, the father of Machino (the second wife of Hidenobu ODA after he returned from Mt. Koya), was from the Onji clan.

• 細かく切り刻まれた食物のクリーム状の混合物が詰められる状態になった小さなパイ生地
• small pastry shell for creamy mixtures of minced foods

• 寄生地主の多くは小作料に依存し、あたかも小作人に寄生するかのような印象を与えた。
• Since most parasitic landlords relied on their farm rents, they gave the impression that they were parasitic on their tenant farmers.

• 東京・銀座では生地にエビのすり身を入れたたこ焼きの屋台が独特の風味で人気を博した。
• Some food wagons in the Ginza, Tokyo offered takoyaki with minced shrimp mixed into it, and it became very popular due to its original flavor.

• 小麦粉から生地を作る場合は必須で、お好み焼き粉を使う場合にも若干加えるとより良い。
• It is indispensable when making dough from flour, and if using okonomiyaki powder it is better to add a little yamaimo.

• 一般の袍が近世中期以後生地の裏面を表に使うのに対し、青色御袍では表面を表に用いる。
• After the mid-early modern times, while in the conventional ho (outer robe) the back of cloths was used for outside, in the Aoiro no goho (Surrey green round-necked robe) the front side was used for outside.

• また、これまで鞄生地を納めてきた朝日加工は信三郎を支持して一澤帆布との取引を拒否。
• Meanwhile, Asahi Kako Co., Ltd., which had delivered cloth for the bags, supported Shinzaburo and refused to have any dealings with Ichizawa Hanpu Co., Ltd.

• 明治時代に行われた地租改正と、田畑永代売買禁止令の廃止により寄生地主制が進展した。
• Owing to Chiso-kaisei (the Land Tax Reform) implemented in the Meiji period and the abolition of the prohibition on the sale of arable lands, the parasitic landlord system was developed.

• 同社の「クラシックパンツ」は同じ製品でも製造年度によっては生地が異なることがある。
• 'Classic Pants' of the said company sometimes differ in fabric according as the manufacturing year even though they are the same product.

• 発生地に近いほど、砂塵の濃度は濃く、大きな粒が多く、飛来する頻度も高い傾向にある。
• It is likely that, when an area is located closer to kosa occurrence areas, dust with larger grains falls on the area more frequently.

• 80℃以上の高温で20分から40分、蒸気を当てることによって生地に染料を定着させる。
• The dyes are fixed to the cloth by applying steam of 80 ℃ or higher for 20 to 40 minutes.

• 2002年には、博多祇園山笠の人形の衣装の生地として、西陣織から博多織に改められる。
• In 2002, the fabric for the costume of Hakata Gion Yamakasa doll was changed from Nishijin-ori to Hakata-ori textile.

• また八掛（裾回し）は「無垢仕立て」と言って必ず表と同じ生地を用いて仕立てられている。
• Also, hakkake (inside cloth used around cuff and hem) (susomawashi (lining at the bottom of a kimono)) is called 'mukujitate' and is tailored by always using the same cloth as the outer surface of the kimono.

• - 武蔵坊弁慶の出生地とする和歌山県田辺市の祭りで、下駄に鈴を付け踊り競うイベント。
• This is a festival held in Tanabe City, Wakayama Prefecture, which is regarded as the birthplace of Musashibo Benkei, and an event of competing dances by attaching a bell to Geta is held.

• 生地も縮緬だけではなく、同じ縮緬でも地模様を織り出したものや綸子を用いることもある。
• The cloth is not limited to silk crepe, and may be silk crepe with a background pattern woven into or satin damask.

• なお、皇円の生地、熊本県玉名市には、皇円を記念して「蓮華院誕生寺」が建立されている。
• Further, in Tamana City, Kumamoto Prefecture, which is Koen's birthplace, there is 'Renge-in Tanjo-ji Temple,' which commemorates Koen.

• サここの道理を聞きわけて、一とまづ私が在所（註。おかるの生地の山崎村）へ来て下さんせ
• Please understand this and first of all go to my family home (note: Okaru's birth place, Yamazaki-mura village).

• また、出生地主義国のアメリカで生まれた子は自動的にアメリカ国籍になった子供達も指す。
• Also it refers to the children who automatically became U.S. citizens because they were born in the U.S., which has adopted the principle of birthright citizenship.

• 発生地の総面積は、3大発生地だけでも日本の国土面積の5倍（190万k㎡）以上と広い。
• The total size of the areas where kosa originates is large (1.9 million square meters), more than five times that of Japan's land area, even when the areas are limited to the three main areas described above.

• - 米粉か、白玉粉に小麦粉を混ぜた生地を薄焼きにした皮で小豆餡をクレープのように包む。
• Made by wrapping red bean paste in a lightly fried skin made from a batter consisting of rice flour or glutinous rice flour mixed with wheat flour like a crepe.

• 素麺と同様に、棒状にした生地を2本の箸にかけ、手で引き伸ばしては束ねる作業を繰り返す。
• Tenobe is a technique for making Udon noodles like Somen, in which dough, cylindrically shaped, is hung on two chopsticks at the both ends, and then stretched and bundled repeatedly.

• その服装は、いうなれば、高級でいい生地のものだったが、その男にはどうみても大きすぎた。
• his clothes, that is to say, although they were of rich and sober fabric, were enormously too large for him in every measurement

• 現存する清浄歓喜団は、小麦粉の生地で小豆餡を茶巾状に包み胡麻油で揚げたものとなっている。
• Current Seijokankidan is made by wrapping azuki bean paste in the dough of wheat flour into a chakin (a cloth used in the tea ceremony) shape, and then frying in sesame oil.

• 生地を捏ねてから伸ばすまでの間に、１４日程度の熟成期間があり、とてもこしが強いのが特徴。
• Mizusawa Udon is characterized by its elasticity resulting from a maturing period lasting about fourteen days, between the periods of kneading and stretching the dough.

• 験生地獄、もし頂より冷えて足に至り、足底猶温にして而して後気尽くる者は即ち地獄の中に生ず
• To see whether one is reborn in hell; if the top of the head begins to become cold and finally the feet do, but the soles remain warm until one's life ends, then one will be reborn in the hell.

• 単の生地は國學院大學所蔵高倉家調進控裂にも含まれるが、成人女性用よりは小型の幸菱である。
• As textile of hitoe is included in Takakurake choshin hikae gire(Takakura family order sample cloths), the possession of Kokugakuin University, it is with smaller saiwai bishi (a pattern of cloth) than that for adult women.

• 出生地には、赤坂（現在の伊賀市上野市赤坂町）説と柘植（現在の伊賀市柘植）説の2説がある。
• There are two theories regarding his birthplace, one of which is Akasaka (present Uenoakasaka Town, Iga City) and the other is Tsuge (present Tsuge, Iga City).

• 生地に温泉水を使うこと、または蒸しの過程で、温泉の蒸気を使うことから付けられたとされる。
• It is supposedly named after that hot spring water is used for its dough and the steam from hot spring is also used for steaming the buns.

• 北京市や天津市などは発生地とされる砂漠に近く、近年はたびたび大規模な黄砂に襲われている。
• Located near deserts where kosa is produced, Beijing and Tianjin have been attacked frequently by large-scale kosa recently.

• パン生地に包まれ、またはパン生地またはビスケット生地で覆われた肉または鶏肉で作られたパイ
• pie made with meat or fowl enclosed in pastry or covered with pastry or biscuit dough

• 神戸・明石周辺では、焼きそばを生地をつなぎとして固めたものが｢モダン焼き｣と言われている。
• Around Kobe or Akashi City, yakisoba is thickened with the dough and is called 'modanyaki' and usual or optional ingredients are prepared.

• 生地も無紋縮緬だけではなく地模様が織り出された紋意匠縮緬や綸子や朱子地を用いる場合もある。
• Also, sometimes the fabric used may be not only Mumon-chirimen crepe (having no crest) but also Monisho-chirimen crepe, with ground patterns woven in, or rinzu (a Japanese silk satin damask) or satin.

• 出来上がった生地は染色技術の発達により二次加工され、いままでにない友禅文様が可能になった。
• The finished silk textile was further processed by the developed Yuzen dyeing technique, which could create new patterns.

• 額田王の出生地に関しては、大和国平群郡額田郷や島根県東部(出雲国意宇郡)に求める説がある。
• According to some theories, the birthplace of Nukata no Okimi may be traced back to the former Nukata no sato village, Hegurino-kori in Yamato Province (the present-day Yamatokoriyama City, Nara Prefecture) or the eastern part of Shimane Prefecture (formerly Ou-no-kori in Izumo Province).

• 正方形にした生地の4隅を中心に向かって折り重ね、ケシの実をのせ、丸くふくらませたロールパン
• rounded raised poppy-seed roll made of a square piece of dough by folding the corners in to the center

• 糸や生地から衣服を製品として製造するアパレルメーカーや、そのほか、服飾製品の製造業を指す。
• It refers to the apparel makers that produce clothes from yarns and fabrics or manufacturers of other garments.

• 塗り生地の扇子は一般に中・上級者向けであるとされており、初心者は白生地を用いることが多い。
• Sensu with painted sticks should be used mainly by intermediate or advanced level people, and beginners generally use sensu with white sticks.

• 生麩は小豆餡を包んで麩饅頭、焼き麩は生地に着色して砂糖を練りこみ、麩菓子などの駄菓子とする。
• They fill nama-fu with red bean jam to make fu-manju pastries while they add food colorings and sugar to the dough of yaki-fu to make confectioneries such as fugashi.

• キャベツなどの具と生地を混ぜずに焼くことが特徴であり、一銭洋食の流れを汲んでいるためという。
• Characteristically they grill the ingredients such as cabbage without mixing it with the dough, which is because they are following the tradition of issen yoshoku.

• 脂身の多い豚バラ肉薄切りが最適であるが、よくある失敗として肉を生地に混ぜてしまうことがある。
• Sliced pork back ribs which have a lot of fat are the best, but mistakenly some people often mix the meat with the dough.

• 近世では菊唐草の経緑緯黄の生地が用いられ、赤色袍や橡（つるばみ－黒）袍とともに調進例がある。
• In the early-modern times, cloths with green warp and yellow weft and the design of arabesque with chrysanthemum flowers were used, and were supplied together with red round-necked robe and grayish round-necked robe.

• 同種の挽き肉生地でゆで卵を丸ごと包み、同様の衣をつけて揚げたものはスコッチエッグと呼ばれる。
• A shelled boiled egg wrapped with a similar ground meat mixture, breaded in a similar manner and deep fried is called Scotch egg.

• 元忠の出生地は愛知県岡崎市渡町（元の矢作町）という所で鳥居氏発祥の地 として碑が建っている。
• Mototada's birthplace was Watari-cho town, Okazaki City, Aichi Prefecture (formerly Yahagi-cho town), where a monument marking the Torii clan's birthplace stands.

• 酒母（酒種、麹に酵母を繁殖させたもの）を使用して小麦粉の生地を発酵させ、中に餡を入れた饅頭。
• It is a cake with bean paste filling wrapped in the flour dough which is fermented with yeast mash (yeast cultured in rice malt).

• 今津のザゼンソウ群落（いまづのざぜんそうぐんらく）は、滋賀県高島市にあるザゼンソウの群生地。
• The skunk cabbage community of Imazu is a habitat for the plant located in Takashima City, Shiga Prefecture.

• 薄く生地を焼き、その上に焼きそばを乗せ、その上から生地をかけてひっくり返して焼くものである。
• Grill the thin dough lightly, put yakisoba on it, add dough over it, turn it over on the grill.

• 深く毛羽立ってフェルトになった生地のウールの重い生地で、しばしばプレードのデザインが施される
• a heavy woolen cloth heavily napped and felted, often with a plaid design

• 生地も、浴衣本来の木綿ではなく、麻 (繊維)を混ぜたものやポリエステルなどを用いたものも多い。
• Many of the yukata fabrics have also changed from cotton, as of original yukata, to those containing hemp and polyester.

• また、博多、九州地方には角煮を中華まんの様な生地で包んで肉汁を吸わせた「角煮まん」が存在する。
• Furthermore, they have 'Kakuni-man' in Hakata, Kyushu region, which ensphered Kakuni with a dough like that of a steamed bun to soak up meat juice.

• 将軍家は精好紗（透精好）という横糸の太い紗、諸大名は精好という羽二重の厚いような生地を用いた。
• They used a thick gauze of woof called seigosha (sheer seigo - type of weaving) and various daimyo used cloth called seigo that was as thick as habutae (a smooth, glossy silk cloth with a fine weave).

• このため、安価に紋付をつくるために石持ちのない羽二重生地を買って、紋は刺繍で入れる方法もある。
• To get it made at a lower price, one can buy the habutae cloth that has no ishimochi and have the crest woven into the cloth.

• 焼く前に生地の円盤状のものを折り重ねることによって作られるイーストによりふくらんだ夕食用のパン
• yeast-raised dinner roll made by folding a disk of dough before baking

• 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.

• ただ、発生地周辺の中国内陸部やモンゴルでは、単なる黄砂の降下よりも砂嵐による被害の方が大きい。
• However, in the inner part of China and Mongolia located near places where kosa is produced, damage due to sandstorms is more serious than the simple falling of kosa.

• 家庭で失敗する原因の多くは、生地にあらかじめキャベツや卵などを混ぜた状態で置いておくことにある。
• The cause of the failure in the household is mainly allowing the dough mixed with cabbages, an egg to stand too long.

• 幅は晒しの全幅を用いるが、体型によっては半幅、若しくは2/3幅に生地を切るか、内折りで使用する。
• Generally the full width of sarashi is used, but according to the wearer's physical type, sarashi can be cut in half or into a piece which is two-thirds in width, or folded inside out.

• その他、革張りの上に漆をかけないもの（生地胴）、竹の表面に直接漆を塗って仕上げるものなどがある。
• In addition, there are also other dodais such as the one with no urushi coating on the leather (kijido) and the one with urushi coated directly on the bamboo surface.

• 但し、地域や店によっては生地を練る段階において、この作業を人間の足裏で踏みつけて行う場合もある。
• Meanwhile, some regions and some shops knead the dough by stepping on it with their feet.

• なお、タイトルの「砧」とは木槌で衣の生地を打ってやわらかくしたり、つやをだしたりする道具のこと。
• The title 'Kinuta' means a wooden or stone block for pounding cloth to make it soft and bring out the luster.

• 当時の木綿は高級生地であったため、これらから得た利益が彼らを豪商と呼ばれる存在へと高めていった。
• As cotton at that time was regarded as a high-class cloth, the profit made from the cotton business improved their status so much that they were called wealthy merchants.

• 岩手県では具と生地を混ぜて極薄に焼き、大きな海苔を一枚乗せてしょうゆを塗るどんどん焼きが食される。
• In Iwate Prefecture, they mix the ingredients with the dough, grill it very thinly, put a large sheet of dried laver seaweed on it, coat it with soy sauce and eat it, which is called dondonyaki.

• また、ケーキ生地などのように冷水で溶き、空気を多く含ませるようにかつ短時間で混ぜることを心がける。
• And mix the dough with cold water as you would do with cake dough, make it absorb a lot of air and try to mix it in a short time.

• 広島風は「返し」が難しいとよく言われるが、実はこの生地のばしの段階で半分以上決まるといってもよい。
• Kaeshi' (turning it over) is said to be difficult in Hiroshimafu-okonomiyaki, but in fact the stage when the dough is spread decides more than half of the completed ones.

• しかし、戦後化繊の流入により綿／ポリエステル混紡生地やナイロン糸トリコット足袋などが発生してきた。
• However, corresponding to the introduction of synthetic fibers after the war, clothes with cotton and polyester blend have become to be used for making tabi, and tabi made of tricot, cloth using nylon fibers, have also appeared.

• そば生地を短冊形に切ったもので、大根や豆腐の鍋物に入れたり、ネギやニンニクなどで味付けして食べる。
• Food referred to as batto, kakke, or hatto is soba dough cut into strips used in various ways like when being added to the radish or a tofu hot-pot and is also eaten with condiments such as green onions or garlic.

• 皮種の片側をタルト生地の代わりに用い、アーモンドなどを詰めた洋菓子風の菓子を作っている業者もある。
• Some manufacturers produce western type of sweets using a piece of tane as a tart pastry and filling it with almond and the like.

• これは、小麦粉と黒糖で作った生地で餡を包んでオーブンで焼き上げた後、白砂糖をまぶした焼菓子である。
• Kumatapan is a baked confectionary made by wrapping a core of bean paste in a skin of dough mixed with wheat flour and unrefined sugar, baking it in an oven and sprinkling it with white sugar.

• しかし、生地に絽を用い、紐は地に縫いつけ、腰の部分に襞をとってあるなど、独特の仕立てになっている。
• However, it has a peculiar tailoring in that a silk gauze is used for the fabric, the string is sewn on the cloth, and gathers are attached at the waist portion.

• 地域の尊志を得て、久子（旧姓・南江）の生地甘南備村の字名、長滝、平井、掛、松尾等を伊自良に与えた。
• After Hisako (her birth name was Minamie) had gained the trust of the people in the area, she named some places in Ijira after Nagataki, Hirai, Kake or Matsuo of her birthplace Kannabi Village.

• また出生地の中町は韓天寿が養子に入った中川家とは同じ町内であり、この地縁が後の交流に繋がっている。
• The calligrapher Tenju KAN was adopted by the Nakagawa family, who were Goshin's neighbors in Nakamachi, and this is one reason for Goshin and Tenju's later friendship.

• 誕生地は当時の那須氏の居城神田城（現在の栃木県那須郡那珂川町 (栃木県)）と推測されることが多い。
• His place of birth is often assumed to be Kanda Castle (located in Nakagawa-machi, Nasu County, Tochigi Prefecture (the present-day Tochigi Prefecture)) as a kyojo (castle where the lord usually lived) for the Nasu clan in those days.

• マフィンの焼き型に3つの小さい球状の生地を入れて焼いた、イーストでふくらませたディナー用ロールパン
• yeast-raised dinner roll made by baking three small balls of dough in each cup of a muffin pan

• 表生地／底生地に紺や黒の生地を使用し舞台の黒子が動いたときに白い部分が目立たないようなものも有る。
• With dark blue cloth used for the surface part and black cloth for the sole part, the tabi of this kind are used by the stage assistants dressed in black on stages so that the tabi (usually white) do not stand out when the kuroko moves.

• 於大の出生地・東浦町は彼女を記念して緒川の地に「於大公園」を整備し、毎年「於大まつり」を催している。
• Odai's birthplace of Higashiura-cho constructed 'Odai Park' in Ogawa in her memory and holds an 'Odai Festivals' every year.

• 昭和54年（1979年）、日本大学が建学90周年を記念し山口県萩市の誕生地に「顕義園」が設けられた。
• In 1979, 'Akiyoshi Park' was founded at his birth place in Hagi City, Yamaguchi Prefecture by Nihon University in commemoration of its ninetieth anniversary.

• 男物の角帯のうち、1にならってやわらかい生地で作ったものも、現在では「兵児帯」と称されることがある。
• At present, kaku-obi for males that is made of soft textile is sometimes called 'heko obi.'

• 生地がやわらかく、幅広であるために、締めた際に体に負担がかからないため、普段着の帯として愛用される。
• It is used regularly for everyday clothes because it doesn't put excessive burden on the body when fastened thanks to its soft textile and width.

• 5月22日に西郷の命令を受けて本格的な制圧を開始、6月には事件発生地域を制圧して現地の占領を続けた。
• On May 22, they launched a full-scale attack by order of Saigo and in June they gained control of the area where the incident took place, continuing to advance on their territory.

• ただし、麺をクレープ状の生地で巻く広島風とは異なり多くが麺なしで厚みのある関西風あるいは東海風である。
• However, unlike Hiroshimafu-okonomiyaki which wraps noodles up in crepe-like dough, many have no noodles and are thick like Kansaifu-okonomiyaki or Tokaifu-okonomiyaki.

• 生地が薄く、開放的で風通しがよいことから、もっぱら夏場や湯上り、あるいは寝巻きとしての用途が主である。
• Because of its thin fabric and its open, airy construction, the yukata is mostly worn in summer season, after a bath or as nighttime clothing.

• 生地は木綿、絹などがあるが、最礼式は羽二重と呼ばれる特殊な絹織物で、無地の場合、色は黒が正式とされる。
• The natural substance of montsuki kosode is cotton, silk or another material, while the best-quality cloth used for the kosode is the special silk cloth called 'habutae' (a smooth, glossy silk cloth that's finely woven), and habutae's formal color is black when the solid-color type is chosen.

• 越中褌は六尺褌と比較して着脱が容易で生地も少ない経済性が官給品として軍隊で採用されたものと推測される。
• It can be guessed that Ecchu fundoshi were adopted as articles supplied at official expense because they were easier to put on and take off and they were economical for being made from less cloth than Rokushaku fundoshi.

• 院政期以降に使用する生地に規定が出来て、式典などの晴れの舞台では織物、日常着には綾や薄物が使用された。
• Regulations dictating which fabrics could be used had been established since the period of cloistered rule, which stated that woven fabrics were to be worn during formal events and lightweight or twill fabrics were to be used for everyday wear.

• さらにパイ皮やビスケット生地、スコーン生地を用いたより洋菓子に近い物（宮崎県のチーズ饅頭など）がある。
• In addition, there are manju (Cheese manju in Miyazaki Prefecture) similar to western confectionery using pastry, biscuit dough and scorn dough.

• 現存する「ぶと饅頭」は、伏兎の生地に卵などを入れたドーナツ風の生地で餡を包んだ、あんドーナツ風の菓子。
• Current 'Buto manju' is a cake like a doughnut with bean paste that is made by wrapping bean paste with the doughnut-like dough of Buto mixed with the dough of Buto and egg.

• 今川焼き同様の生地を型に入れて焼いたものはいくつかあり、代表的なものに鯛の形を模した「たい焼き」がある。
• There are several types of cakes which are made by pouring batter in molds and baking it, and a typical one is 'tai-yaki,' which is shaped like a sea bream ('tai').

• 一方、ニット製品は生地の伸縮性を生かし, S/M/L/2L/3L/4Lと各サイズ設定に幅を持たせている。
• On the other hand, the size of knitted products is set to S/M/L/2L/3L/4L, with larger allowances for these settings, to enable the flexible characteristics of knitted products to be used effectively.

• ツユクサの花弁から抽出した色素で下絵を描き、輪郭を墨で描く要領で細い筒に入った防染剤を生地に載せていく。
• A rough design is drawn with colors extracted from petals of blue Asiatic Dayflowers, and resisting agents, which are contained in a thin case, are placed on a fabric in a way similar to the way in drawing an outline with ink.

• 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.

• 29歳で、生地である福清の古刹で、黄檗希運も住した黄檗山萬福寺 (中国福建省)の鑑源興寿の下で得度した。
• At twenty-nine, he entered the Buddhist priesthood under KANGEN Koju at Manpuku-ji Temple on Mt. Obaku of Fuqing (Fujian Province, China), which was an old temple at his birth place and once a residence of OBAKU Kiun (or Huangbo Xiyun in Chinese) (黄檗希運).

• 軽い中空のマフィンで、フワっとした生地でできており（小口のヨークシャープディング）、深いマフィン型で焼く
• light hollow muffin made of a puff batter (individual Yorkshire pudding) baked in a deep muffin cup

• 紬訪問着は戦後になってから着物の販売振興のために新しく考え出されたもので、通常の訪問着とは生地が異なる。
• Tsumugi-homongi is different from normal homongi in the material (it is made of plainly-woven silk), and it was introduced for sales promotion of kimono after the War.

• 一例として、出雲国造が古伝新嘗祭の神楽に使用するのは、袍のような黒い生地の小直衣で、冠とともに使用する。
• One example is the konoshi made from black fabric like a ho and worn with a kanmuri, which is used by the Kuni no Miyatsuko (Provincial Magistrate) of Izumo Province during the kagura (ancient Shinto music and dancing) of the ancient Niiname-sai festival (the Harvest Festival).

• 摂関期の頃の公家の着用した萎装束は全体的にゆったりと出来ており、服の生地自体も薄く柔らかなものであった。
• Nae-shozoku dressed by court nobles during the regency period was relaxing in general, and the fabric of the costume it self was also thin and soft.

• 徳川家康の発した一国一城令により取り壊された片桐石州の出生地でもある茨木城の楼門をもらい受けたものである。
• It was originally the romon (two-storied gate) of Ibaraki-jo Castle where Sekishu KATAGIRI was born and was received by him when the castle was taken down due to Ikkoku Ichijo Rei (Law of One Castle per Province) ordered by Ieyasu TOKUGAWA.

• 君も気がついたように、あの女性の袖口にはプラシ天がついていたが、これは痕跡を見るにはとても役に立つ生地だ。
• As you observe, this woman had plush upon her sleeves, which is a most useful material for showing traces.

• 饅頭（まんじゅう）とは小麦粉などを練って作った皮（生地：きじ）でアズキ餡などの具を包み、蒸した菓子である。
• Manju is a cake steamed with fillings such as azuki-bean paste wrapped in the cake dough which flour is kneaded into.

• 発生地は不明ではあるが、穀物以外のデンプンを含んだ植物を食べていた東南アジアから南太平洋域が有力とされる。
• Though not unknown, the regions where people used to eat food containing starch, namely South-East Asia and Southern Pacific region, are supposed to be the possible birthplace of kuchikami-sake.

• しかし小作料は高額なことが多く、農村内に豊かな寄生地主と貧しい小作人と言う貧富の差を生み出すことになった。
• However, the farm rent was often very expensive, which created the gap between rich parasitic landlords and poor tenant farmers in a farm village.

• これらの発生地は、おおむね年間降水量が500ｍｍを下回り、所によっては100mm以下という乾燥地帯である。
• These areas where kosa originates are dry lands with an yearly amount of rain fall less than 500 mm or less than 100 mm in some places.

• 糊置き防染の技法を用いず、直接白生地に絵筆にて絵柄を施す染色法として「描上友禅（かきあげゆうぜん）」がある。
• There is 'kakiage-yuzen,' which is a dyeing technique of drawing a pattern directly on a white cloth with a brush without using the resisting technique.

• もともとは江戸時代中期に京都で考案された菓子であり、上新粉（米粉）で作った生地で餡を包んで同様に焼いたもの。
• Kintsuba was originally invented in Kyoto in the mid-Edo period and was made by coating bean paste with batter made of rice flour and water and searing the outside.

• 角界にはまだかろうじて、関取が自分の名前の入った浴衣生地を贔屓筋や他の相撲部屋に贈るという風習が残っている。
• In the world of sumo (Japanese-style wrestling), there remain by a narrow margin such customs as ranking wrestlers present specially ordered cloth for yukata, imprinted with their names, to their patrons and other sumo stables.

• イギリスでは料理としてパイ生地にウナギのぶつ切りを入れて焼き上げる、料理としてのウナギパイが親しまれている。
• In England, eel pie, made with chopped eel in a pie crust, is popular as a savory dish.

• 直垂の場合、生地は海松色（みるいろ）と呼ばれる、見る角度によって色彩が変わる美しいものが使われる場合が多い。
• As for Hitatare, a beautiful fabric called Miruiro is used, which changes its colors when seen from different angles.

• この改革により寄生地主が所有していた農地は非常に安価な価格で買い上げられ、小作人に安価な値段で売り渡された。
• Owing to the land reform, farmlands owned by parasitic landlords were bought at a very cheap price and then sold to tenant farmers at a cheap price.

• しかし、元禄8年（1695年）に甲斐を旅した『甲山紀行』によれば甲斐は亡妻の生地と記されており、異説もある。
• However, according to 'Kozan account of a trip' when he traveled around Kai Province in 1695, it was recorded differently that Kai Province was the birthplace of his deceased wife.

• 小麦粉またはミールの生地で作られ、通常はイーストまたはベーキングパウダーでふくらまされ、それから焼かれる食物
• food made from dough of flour or meal and usually raised with yeast or baking powder and then baked

• また冬の生地は、未成年の闕腋であっても浮織にはせずに、三枚綾地に六枚綾で紋をあらわしたいわゆる固地綾である。
• A kataji-aya fabric, a sanmai-aya fabric on which crests are arranged by a rokumai-aya fabric, was used as the material of ketteki for winter-use.

• 形状は角帯のそれに倣うが、やわらかい生地（木綿などが多い）を用いて、幅細に、短く仕立てている点に特色がある。
• Its shape is the same to that of kaku-obi (a stiff sash for men), but its distinctiveness lies in its use of softer fabric (cotton is used most of the time) and its narrow and short tailoring.

• 但しどの程度水で溶くかは重要で、固いともっさりとした食感になり、柔らかいと焼く時に生地が外に流れ出してしまう。
• However, the amount of water with which the dough is mixed is important and if the dough is hard the texture becomes heavy and if soft the dough flows out when grilling.

• 『宿徳装束抄』や『布衣群色便蒙抄』には生地について近世の通説を疑う研究的態度が見られるなど、考証的志向がある。
• In 'Shukutoku Shozoku-sho' and 'Hoi Gunshoku Benmo-sho,' he, as a researcher, demonstrated skepticism toward the premodern theories which had been commonly accepted, and this fact indicates that he was interested in studying historical evidence.

• 砂糖とナッツが散らばった丸められた生地を、スライスし、マフィン型で蜂蜜または砂糖とバターを底に入れて焼いたもの
• rolled dough spread with sugar and nuts then sliced and baked in muffin tins with honey or sugar and butter in the bottom

• また、出生地伊賀との関係、当時の日本人としては異常な速さの歩き方などから忍者ではなかったかという在野の説もある。
• In addition, based on facts that his birthplace Iga is famous for ninja (professional spy in feudal Japan highly trained in stealth and secrecy) and that he walked extremely fast for a Japanese person at that time, there is a theory that he was a ninja outside of the mainstream.

• 発酵過程の開始に用いられる、バターまたはチーズまたは生地を作る際に酸っぱくするイースト、バクテリアを含む培養組織
• a culture containing yeast or bacteria that is used to start the process of fermentation or souring in making butter or cheese or dough

• ただし狩衣では束帯の下襲の生地を使った帯を替帯として使用することがあるが、小直衣ではもっぱら共裂の帯を使用する。
• However, whereas kariginu are tied using a kakae-obi (front-tied kimono sash) made from the same fabric used for the shitagasane (the outer and most important of three kimonos worn under the ho) of the sokutai (old ceremonial court dress), konoshi are tied using an obi (kimono sash) made from exactly the same cloth as the garment.

• ゴマ、抹茶、大豆、蕎麦粉、ラッカセイを生地に混ぜる事もあり、現在ではいわゆる駄菓子から高級品まで様々なものがある。
• Sesame seeds, powdered green tea, buckwheat flour or peanuts may be mixed in the karinto dough and there are various types of karinto with its category ranging from the so-called dagashi to the premium product.

• 十二単で一番上に羽織り、目に付く着物のため、二陪織物（ふたえおりもの）の様な高価な生地で調製するのが約束とされる。
• Since it is worn on the top of juni-hitoe and a visible kimono, it is usually made with expensive cloth such as futae orimono (silk double weave).

• そのお礼に小麦粉を水で溶いて薄く伸ばしたものを熱した銅鑼に引き、丸く焼いた生地であんこを包み、振舞ったことが起源。
• To show his gratitude, he mixed flour and water, spread it thinly over a hot Chinese gong and used the round baked cake to wrap bean paste and this was the origin of Dorayaki.

• しかし、中期以降には髪型は「垂髪」、帯も汗袗と同生地で仕立てられた当て帯となり、成人女性の装いに近いものとなった。
• However, after the mid period of the costume's establishment the attire became closer to that of a grown woman, for example, the hair was worn in 'taregami' (long, flowing hair) style, and the sash became ateobi made of the same material as the kazami.

• ドイツは、山東省を国家権益の観点のみならず、孔子の生地である曲阜がありキリスト教布教の観点からも特に重視していた。
• Germany regarded the Shandong Province with great interest not only due to the presence of Qufu City, which was the birthplace of Confucius, but from the perspective of the Christian missionary work.

• 同年6月22日には、生地に近い湯沢市の慈眼寺でも「入寂300年法要」と「了翁禅師木像開眼法要」が執りおこなわれた。
• On June 22 of the same year, the Jigen-ji Temple in Yuzawa City, which is located near Ryoo's birth place, held two ceremonies, 'The Buddhist memorial service for three hundreds years of Ryoo's entering nirvana' and the 'Kaigen-hoyo (Buddhist ceremony for consecration) service on the wooden statue of Ryoo Zenji.'

• タクラマカン砂漠以西を除く発生地では、強風の発生頻度の増加および積雪面積の減少に伴って黄砂の発生頻度が増えている。
• In the area in the west of the Takla Makan Desert, kosa has occurred more frequently corresponding to an increase in the occurrence frequency of strong wind and also corresponding to a decrease in the snow-falling area.

• 現在、黄砂の砂塵の大部分は、発生地である乾燥地帯を襲う砂嵐（砂塵嵐）により大気中に巻き上げられると考えられている。
• Today, it is considered that most of kosa dust is flung up into the air by sandstorms (dust storms) striking the dry areas where kosa can originate.

• 皮種については生地を薄く延ばすところまでは原型と同じであるが、現在は生地をローラーにかけて薄さ数ミリまでに延ばす。
• While the tane is made in the same way as the prototype until the dough is spread into a thin layer, it is rolled by a roller machine as thin as a few millimeters of thickness.

• 張り終わったら生地のかたくあがったものは芯を入れて巻き、打ち棒でたたいて生地をやわらげることもあり、打伸といった。
• The fabric that becomes stiff in texture after such procedures is sometimes subjected to Uchinobashi, a technique used to roll a piece of fabric around a core and then pat it with a stick until it softens.

• 庶民は麻を染めたり摺ったりして色や文様を表した生地を用いていたようであるし、貴族が着る場合は高級な生地を多用した。
• It seems that ordinary people used hemp, colored or patterned by dyeing or printing, and the aristocracy often used expensive fabric.

• 小麦粉を水でこねて薄く伸ばした生地で粒餡を包み、円く平らな円盤型に形を整え、油を引いた平鍋で両面と側面を焼いたもの。
• To make kintsuba, coat tsubuan (sweet bean paste containing pieces of azuki beans skin) with batter made of flour and water rolled out into a thin sheet, shape it into a disc and cook the dough on all sides in a greased flat pan.

• 岡山の宗忠神社は、宗忠の生地である岡山県岡山市上中野（通称 大元）に明治18年（1885年）に創建されたものである。
• Okayama Munetada-jinja Shrine was constructed in Munetada's birthplace of Kaminakano (commonly known as Omoto), Okayama City, Okayama Prefecture in 1885.

• そして、近江源氏の庶流（坂上田村麻呂後裔とも）地元の豪族生地真澄の娘生地町野を継室に迎えて、さらに織田恒直を儲けた。
• He then married his second wife, Machino ONJI, the daughter of Masumi ONJI from the local ruling family which was a branch family of the Minamoto family in Omi Province (or a descendant of SAKANOUE no Tamuramaro), and they had their son, Tsunenao ODA.

• 実父が寛永16年に藤岡から江戸に移っているので、生年がそれ以前ならば生地は藤岡、それ以後なら生地は江戸と推測される。
• Since his biological father moved from Fujioka to Edo in 1639, scholars assume that he must have been born in Fujioka if he was born prior to his father's move, or in Edo if he was born after his father moved.

• お好み焼きの中に黄身を崩した目玉焼きを埋め込まれることも多い、生地は焼く途中で追加され表面はカリカリに焼き上げられる。
• The sunny-side up egg whose yolk is broken is often embedded and the way the dough is added and the surface is grilled crisply.

• また、内モンゴル自治区などでは、過放牧や工業汚染によって乾燥化が進み、黄砂の新たな発生地になりつつあるといわれている。
• It is said that, in the Inner Mongolia Autonomous Region and some other areas, excessive pasturing and industrial pollution have expanded dry areas, becoming kosa generating areas.

• 地染めは着物に仕立てたときに縫い合わせた左右両方の生地の色が同じになるように染めるため、熟練した染職人が行うことが多い。
• To dye the cloth so that the base color is precisely the same shade between connecting pieces when sewn into a kimono, jizome is performed by a skilled dyeing artisan.

• 揚げ玉もイカフライの天かすを用いたり、いか粉を生地に配合して風味を付けた天かすといか天の破片少々を混合したものを用いる。
• Tenkasu of ika furai is used as agedama and tenkasu flavored with the dough blending squid powder and a bit of broken pieces of fried squid are blended and used as agedama.

• ホットプレートの場合は、生地を乗せた際の温度低下と熱の戻りの遅さを考慮して、温度を高め（220℃程度）に設定すれば良い。
• In the case of a hot plate, you should set the temperature relatively higher (about 220℃), considering the fall of the temperature and the slowness of heating up when putting the dough on it.

• 丈夫な生地で作られた本体にゴム底を貼り付け、直接屋外で履く事ができるようにした地下足袋（じかたび）と呼ばれる足袋もある。
• There is also a tabi called jikatabi that is made of durable cloth and a rubber plate is pasted on the sole so that it can be worn outdoors.

• ベルトの大きな銀のバックルは、白いブラウスの軽い生地をクリップのようにはさみ、彼女の体の中心をへこませているようだった。
• The great silver buckle of her belt seemed to depress the centre of her body, catching the light stuff of her white blouse like a clip.

• すりおろしたヤマノイモの粘りを利用して米粉（薯蕷粉、上新粉）を練り上げ、その生地で餡等を包み、しっとりと蒸し上げた饅頭。
• It is a moist cake steamed with fillings such as bean paste wrapped in the dough into which rice powder (grated yam powder or finer rice powder) is kneaded with the help of the stickiness of grated yam.

• 着装感は生地の目が粗いものが柔らかく、生地が細かいものは硬めの感触となり、下着には目の粗い生地が用いられている方が多い。
• Coarse mesh cloth is used for underwear more so than fine mesh cloth, because the former gives a softer feeling while the latter gives a rather rigid feeling.

• 大阪地方を中心とする関西風お好み焼きの調理法の基本は、小麦粉の生地に刻んだキャベツを混ぜて、温めた鉄板上で焼くものである。
• The basic way of cooking Kansaifu-okonomiyaki centered on the Osaka region, is to mix shredded cabbage with the flour dough and grill it on a heated iron plate.

• 寒天を用いて粒餡を四角く固めたものの各面に、小麦粉を水でゆるく溶いた生地を付けながら、熱した銅板上で一面ずつ焼いてつくる。
• To make kakukintsuba, first, make rectangular solid gel cakes with tsubuan and agar solution, coat one side of the tsubuan cake with thin batter made of flour and water at a time, sear the coated side on the hot copper griddle immediately and repeat the coating and searing process until all sides have been done.

• 締め方は生地の端を左肩に掛けて性器（陰部）を覆い、股間を跨ぎ、尾骨から左回りで腰を一周し、縦褌と交差させて軽く仮掛けする。
• To tie a fundoshi, place one end on the left shoulder and let the other end drop to the floor in front of the genitals, pass it through your legs, wrap it around your body from the coccyx in anti-clockwise direction, allow it to intersect with the part which runs vertically (tate-fundoshi), and hold it temporarily.

• 青森県北津軽郡板柳町には、川口あんぱんと呼ばれる小麦粉を原料としたカステラ風の生地で白餡を包んだ饅頭状の和菓子が存在する。
• Kawaguchi anpan from Itayanagi-machi, Kitatsugaru-gun, Aomori Prefecture is a manju-like Japanese sweet wrapping of shiroan with castella-like sponge cake made from wheat flour.

• また吉政の出生地は浅井郡の三川村または宮部村（現在の東浅井郡虎姫町内)で、吉政自身はそこに住む農民であったという説もある。
• In another theory, his birth place was Mikawa Village or Miyabe Village, Asai District (present-day Torahime Town, Higashiazai District) and he may have been a peasant there.

• 名前の由来は織りの技法（袋織り：二重織の一種だが、表裏の耳の部分が繋がり袋状の生地になる）からで、礼装や晴れ着の帯である。
• This name derived from the technique of weaving (fukuro-ori : a kind of futae-ori [double fabric]; it is a sack-like textile whose selvages of right and wrong sides are sewed together), and it is used for formal dress and festive dress.

• この頃の裳は八幅の生地（八枚の細長い生地）を横についで作り、頒幅（あがちの）という短い生地がその左右につく形になっていた。
• The mo was made by sewing eight strips of cloth and one each short cloth called agachino was added to the both the right and left sides of the sewn strips.

• 先に肉を鉄板に乗せ、その上に生地を広げる方法はより脂が広がって風味を増すが、生地を乗せるタイミングや生地の広げ方が難しい。
• If you put the meat on the iron plate beforehand and then spread the dough on it, the fat will spread and enhance the flavor, but the timing to put the dough on or the way to spread it is critical.

• よって必ず、生地（山芋は入れても良い）とキャベツと卵は別にしておき、一回ごとに混ぜ、そして混ぜたらなるべく早く鉄板に乗せる。
• Thus, set the dough (yamaimo can be included) apart from cabbages and the egg and mix them just prior to putting the mixture on the iron plate.

• ところが事件発生地である広東の紳民はこれに憤激し、辰丸が釈放される19日に国恥記念大会を結集し、日貨排斥を決議したのである。
• But the residents of Guangdong, where the incident had happened, got indignant, held a meeting for commemorating the national shame on March 19, when Tatsumaru was to be released, and decided on expulsion of Japanese products.

• 同社の日本人移民事業は挫折したが、接収した土地で朝鮮民族を寄生地主制として働かせ、地主兼金融業を中心業務とするようになった。
• Although the immigration project of the company fell through, it placed the focus on land-owning and money-lending businesses making Korean people work in the condemned land under Kisei Jinushi Sei (the landownership in the period of the establishment of the Japanese capitalism).

• 生地は御引直衣に準じ（冬は白小葵文綾に二藍平絹裏・夏は二藍や縹の三重襷の紗）、御金巾子冠に白小袖、紅大口袴とともに使用した。
• The fabric was the same as that used in casual imperial wear (white koaoi mon aya (a type of arabesque pattern) cloth with bluish purple plain-silk lining in winter and bluish purple or light-blue mie dasuki (a triple design of crossed swords) silk gauze in summer), and was worn with a kanmuri adorned with gold-leaf paper, white short sleeves and red oguchi-bakama.

• 発生地に近い地域では、降り積もる砂を建物内に入りにくくしたり、屋根などに砂が積もって重くならないような工夫などがされている。
• In areas near places where kosa occurs, the measure to prevent falling sand from entering buildings and that to prevent too heavy sand from accumulating on roofs or similar structural places are taken.

• 表生地と同じ生地を用いるときは特に共衿と呼ばれ、汚れが目立たないように違う濃い色の生地を用いるときに掛衿、と呼ぶこともある。
• Kake-eri and Tomoeri are sometimes used to indicate the differences: When this part is made of the same cloth as that of Nagagi, it is particularly called Tomoeri, and when this part is made of cloth in a darker color than that of Nagagi so as not to distinguish the stain from the cloth, it is called Kake-eri.

• 半球のくぼみが多数付いた専用の鉄板を専用コンロで加熱して、刷毛等で食用油を引き、くぼみの中へ生地をひたひたになるまで流し込む。
• Heat up a special iron plate with many hemispheric dents on it using a special stove, apply cooking oil on the plate with a brush, and pour the dough into the dents until they almost overflow.

• 同県浅口市では備中手延べ麺の手延べ麺を大量に生地に混ぜ込んだ、バチのお好み焼きがある（カキオコに倣って「バチオコ」と呼ばれる）。
• In Asakuchi City Okayama Prefecture, there is okonomiyaki of bachi (called 'bachioko' following kakioko), where a large amount of bachi (the by-product of hand-stretched fine white noodles of Bicchu) is added to the dough.

• 関西風お好み焼き屋の業態として、オーダーごとに生の具材と生地を客に提供し、客が自分で調理し焼き上げる半セルフサービスの店がある。
• As for business conditions of Kansaifu-okonomiyaki shops there are self-service ones, where the raw ingredients and the dough are served to the customers according to their order and they grill or cook by themselves.

• クリームチーズ生地と異なる中身で作られるペーストリー（レーズンとクルミとシナモンまたはチョコレートとクルミとアプリコットジャム）
• pastry made with a cream cheese dough and different fillings (as raisins and walnuts and cinnamon or chocolate and walnut and apricot preserves)

• 一般的には中華まんを指すが、北海道では小麦粉、砂糖、卵を原料とするパンケーキ状の生地（中花種）で餡を挟んだ菓子を指すことがある。
• Although it generally refers to chuka-man (Chinese steamed bun), in Hokkaido, it refers to a sweet with bean paste filling wrapped in the pancake-like dough (chukadane '中花種' in terms of Japanese traditional confectionery) made from flour, sugar and egg.

• やはた温泉（大豆生地区）：東吉野村鷲家付近から奈良県道16号吉野東吉野線を経て、小川地区（村役場付近）から四郷川に沿ってのぼる。
• Yahata Onsen Hot Spring (Mameo district): Go through Nara Prefectural Road No.16 Yoshino-Higashiyoshino Route from around Washika, Higashiyoshino Village, and then go along the Shigo-gawa River from Ogawa District (around the village office).

• 金剛山周辺には太平記の英雄楠木正成の城であった千早城、上赤坂城、下赤坂城の城跡や楠公誕生地など、正成ゆかりの史跡が点在している。
• In the vicinity of Mt. Kongo, historic sites that are associated with Masashige including Chihaya-jo Castle which used to be the castle of Masashige KUSUNOKI, a hero of Taiheiki (The Record of the Great Peace), Kamiakasaka-jo Castle, sites of Shimoakasaka-jo Castle, and his birth place are scattered.

• 綴じ糸による「一筆がき」風にはできないが、糸による線で紋を描くため、極力糸を生地にくぐらせないで留めていく「置紋」の方法を使う。
• It was not a single-stroke drawing of binding string, but the family crest was drawn by a line of string so a stitching technique called 'okimon' (heraldry) was used in which the crest was placed with strings went under the cloth as little as possible.

• 名古屋市のお好み焼きと関西風お好み焼きの違いは、肉などの具を一緒に生地に混ぜてから焼く点にあり、後から載せる関西式とは違っている。
• As for the difference between okonomiyaki in Nagoya City and Kansaifu-okonomiyaki, in the former, after mixing the ingredients such as meat and so on with the dough they are grilled, but in the latter, the ingredients like meat are put on the dough afterward.

• 若あゆ（若鮎、わかあゆ）は、楕円形に焼き上げたカステラ生地で求肥をつつみ、半月形に整形し、焼印で目とひれの印をつけた和菓子である。
• Wakaayu is a kind of Japanese confectionery which is made with gyuhi (a kind of rice cake made from glutinous rice or glutinous rice flour) wrapped in an oval sponge cake, shaped into a semicircle and marked with an eye and fins.

• 小麦粉、砂糖、水飴を水で混ぜて作った生地に白味噌を加え、平鍋に流しいれて形を整え、表面にケシ粒を散らして、上から天火で焼いたもの。
• Flour, sugar, and starch syrup are mixed together, with white bean paste added to create a dough, which is poured into a pan and shaped, sprinkled with poppy seeds, and scorched at the top.

• 戦後、連合国軍最高司令官総司令部は、日本の軍国主義の温床となった寄生地主制を改革するために農地改革を断行し、自作農が多く誕生した。
• After the war, the General Headquarters of the Allied Powers (GHQ) pushed through the farmland reform to reform the parasitic landlord system which had become a hotbed of Japanese militarism, and it turned many farmers into land-owning farmers.

• 形状は、おくみがなく、前述のように単の生地の端袖のあるもので、(2)の武家の大帷に似た形をしており、そこから派生した可能性が高い。
• Its shape lacked okumi and had the end sleeves taken from the sleeves of hitoe as mentioned earlier, having a similar shape as the okatabira of the buke in (2), thus having possibly been derived from it.

• たこ焼き（たこ焼、蛸焼、たこやき）は、小麦粉の生地の中にタコの小片を入れ直径3cm〜5cmほどの球に焼き上げた大阪発祥の料理である。
• Takoyaki is a baked ball of wheat flour of three to five centimeters in diameter, into which a small piece of octopus is put, a dish originated in Osaka.

• 生地に少量のすり下ろしたとろろを加える場合もある（店によってはこの後半日寝かす。ふんわりと仕上げるには寝かした方が良い、とのこと）。
• In some cases, a small amount of grated yam is added to the dough. (After this, some stores leave the dough for half a day. They say it is necessary to leave the dough for a while in order to make fluffy takoyaki.)

• 現在の二枚のカステラ風の生地で挟む方式は大正3年（1914年）創業の上野の和菓子屋「うさぎや」にて考案され、全国に広まったとされる。
• It is said that the current method of using two pieces of castella to sandwich the bean paste was the idea of the Japanese cake shop in Ueno called 'Usagi-ya' which was founded in 1914, and this method became popular around Japan.

• 盤領だが背面に「肩のひらひら」という小さな裂がつけられ（おそらく襟をあけるときに出た生地であろう）、そこから背守り縫いを施している。
• A small cloth called 'katano hira hira' (flaps on the shoulders) is attached to the back of banryo collar (perhaps, the cloth is a surplus made when the collar was cut out) and semamori nui (back sewn as a charm) is made from the cloth.

• 小麦粉、砂糖、重曹などからつくった生地を魚の鯛をかたどった焼き型に流し入れて焼き、片側に餡（小豆のアンコ）をのせて両側を合わせて焼く。
• To make taiyaki, first the batter made of flour, sugar, and soda is poured into sea bream shaped molds and then azuki bean paste added before the two sides of the mold are joined together.

• 遠江国ではたくあんなどの漬物や紅しょうが、ねぎを刻んで生地に入れることがあり、旧静岡市のおでんの扱いと同様に駄菓子屋などで食べられた。
• Sometimes in Totominokuni, tsukemono (Japanese pickled vegetables) such as takuan (pickled daikon radish) and so on, beni-shoga, minced green onion are mixed in the dough and like oden (a Japanese dish containing all kinds of ingredients cooked in a special broth of soy sauce, sugar, sake, etc.) in old Shizuoka City, it was eaten in mom-and-pop candy stores.

• 水分を豊富に含むべきなのはあくまで生地であり、キャベツ自体に水分を含ませると焼き上がりの食感がべしゃりとしたものになってしまう場合が多い。
• The dough should have a high water content, but if the cabbage has a high water content, the texture of the finished one often becomes soggy.

• 銅鑼焼き、ドラ焼きとも書かれる）は、通常、やや膨らんだ円盤状のカステラ生地（または小さめのパンケーキ）二枚に、餡を挟み込んだ和菓子である。
• Dorayaki is a Japanese cake usually made with two slightly raised round castella cakes (or small pancakes) with azuki bean paste in the middle.

• その後、合成繊維の開発が進み、伸縮性のある水着に適した生地が出現したことや、縫製技術も進歩したこともあり公式競技では褌は使われなくなった。
• Following this, fundoshi fell out of use at official competitions due to the appearance of flexible fabrics suitable for swimwear as a result of development of synthetic fibers, as well as due to development of sewing techniques.

• 出生地について、『藤氏家伝』は大和国高市郡藤原（現在の橿原市）としているが、大原（現在の明日香村）や常陸国鹿島とする説（『大鏡』）もある。
• His place of birth is recorded as Fujiwara, Takaichi County, Yamato Province (present-day Kashihara City) according 'Toshi Kaden', but there is also a theory holding that it was Ohara (present-day Asuka-mura) or Kashima, Hitachi Province (according to 'Okagami').

• しかし、人為的な処置によって黄砂の量を減らすことはできるのではないかと考えられており、発生地の砂漠化の防止を中心とした対策が行われている。
• However, it is considered that the amount of kosa can be reduced by taking appropriate measures, and various measures have been taken centered on the prevention of desertification of the areas where kosa occurs.

• しかし、西郷が5月2日征討軍を長崎から出航させると大久保もこれを追認し、7月1日には日本軍が台湾南部の事件発生地域を占領することとなった。
• Meanwhile, on May 2, Saigo allowed the expeditionary force to set sail from Nagasaki with additional authorization of Okubo, and, on July 1, the Japanese army occupied the southern region of Taiwan where the murder incident had occurred.

• 「君が代」の真の誕生地は、糸島・博多湾岸であり、ここで『わがきみ』と呼ばれているのは、天皇家ではなく、筑紫の君（九州王朝説の君主）である。
• The real place of birth of 'Kimigayo' is Itoshima on the shore of Hakata Bay and 'wagakimi (my lord)' is not the emperor, but tsukushinokimi (lord of tsukushi) (lord of the theory of Kyushu Dynasty).

• 公家社会では、白生平絹や白精好地に白い紐、黒い袖括りと菊綴をつけ、同じ生地で黒い菊綴を着けた「長絹」という水干が童形の礼装として多用された。
• Among court nobles, suikan called 'choken' (outer garment with wide sleeves) made of undyed white plain weave silk or thick white plain weave silk with white strings, black sodekukuri (straps to turn up the cuffs), tassels and black tassels of the same material, was often used as formal wear for boys before they came of age.

• 毛里田地区の調停成立直後の1974年11月18日、群馬県桐生市で桐生地区鉱毒対策委員会が設立され、農民444人が古河鉱業に対し交渉をもった。
• Immediately after the issue of Morita area was settled by arbitration, on November 18, 1974, in Kiryu City of Gunma Prefecture, the Kiryu Area Mining Pollution Committee was established, and 444 peasants participated in the negotiation with Furukawa Mining.

• 出生地には、摂津国（大阪府茨木市水尾、または兵庫県尼崎市富松）という説と、越後国（新潟県旧栃尾市、現在の長岡市の軽井沢集落）という説がある。
• There are two theories about his birthplace: one claims he was born in Settsu Province (either in modern-day Mizuo, Ibaraki City, Osaka Prefecture, or in Tomimatsu, Amagasaki City, Hyogo Prefecture), while the other holds that he was born in Echigo Province (specifically in the town of Karuizawa, which is located in Nagaoka City--formerly known as Tochio--in modern-day Niigata Prefecture).

• 代表的な発生地としては、西からタクラマカン砂漠（中国西部）、ゴビ砂漠（中国北部・モンゴル南部）、黄土高原（中国中央部）の3か所が挙げられる。
• The typical areas where kosa is generated are the following three areas, listed from the in order from the most western, the Takla Makan Desert (located in the western part of China), the Gobi Desert (located in the northern part of China and the southern part of Mongolia) and the Loess Plateau (located in the central part of China).

• インドや中華人民共和国、台湾などでは、細い竹ひごに線香の生地を練りつけて固めた竹芯香、（竹ひご線香、中国語 竹枝香）が古くから用いられている。
• In India, People's Republic of China and Taiwan, bamboo stick Senko (竹枝香 in Chinese), which is produced by attaching wet Senko around shaved bamboo, has been used from long ago.

• しかし、ふっくらした生地を造るのに適した重曹成分や蒸しに適した高温の蒸気が確保できる温泉は限られており、多くは単なる土産物としての饅頭である。
• However, there are only few hot springs which have both sodium bicarbonate suited for making soft and full dough, and steam of high temperature required for steaming, therefore many of the manju called Onsen-manju are normal manju just as a souvenirs.

• バックグラウンド黄砂の特徴として、発生地付近で砂嵐の発生が無く、砂塵を巻き上げて運ぶ低気圧さえ無い状態にも関わらず、発生することが挙げられる。
• A feature of background kosa is that it originates even in the following conditions: No sandstorm is generated in its vicinity and not even low pressure that will fling up dust into the air.

• サツマイモでつくった芋餡を包んだもの、もしくは、四角く切った「芋ようかん」の各面に生地を付けて焼いたものは「薩摩きんつば」と呼ばれるものになる。
• If sweet potato paste or square-cut 'imo-yokan' (sweet potato cake) is coated with the batter and grilled on the all sides, it is referred to as 'Satsuma-kintsuba.'

• 出生地については越前説と長門国萩市（もともと杉椙氏は毛利氏家臣の系統である）が有力な説となっているが、肥前国唐津市、淀藩説など他にも諸説がある。
• The most likely contenders for the location of his birthplace are either Echizen or Hagi City, Nagato Province (the family line of the SUGIMORI is historically the retainer of the Mori clan, whose feudal land was in Nagato Province) but there are other contenders including Karatsu City in Hizen Province or Yodo domain.

• この時キャベツから生地に水分が補給されるので、キャベツを載せる前に生地表面がある程度乾き、丈夫さと柔軟性を兼ねた状態になっていることが望ましい。
• At this time water from the cabbage permeate the dough and thus it is desirable for the surface of the dough to be dry to some degree and have both hardness and softness before putting the cabbage on.

• 近世の早い時期において、後述の蔵人の麹塵袍と同様の牡丹唐草に尾長鳥文浮織の生地の袍に共裂の帯を、天皇・東宮が着用していることが遺品から判っている。
• In the early-modern times, it was found from their relics that an emperor and a crown prince wore the Kikujin no ho made from the Ukiorimono with the design of long-tailed cock and arabesque with peony flowers and leaves similar to that of Kurodo (Chamberlain, to be described later) and a belt made from the same cloths.

• 生地は地模様の無い縮緬が黒い地色で染められており、背・後ろ袖・前胸に五つの紋（染め抜き日向紋）がある、柄付けは腰よりも下の位置にのみ置かれている。
• The cloth is silk crepe dyed solid black with the family crest resist-dyed (Somenuki hinatamon) on five places of the back, backside of the sleeves, and chest of the left-hand Maemigoro and the right-hand Maemigoro and colored design on the skirt.

• 本来はうぐいす粉（青大豆からできた黄粉）をまぶして仕上げていたが、最近ではヨモギ（よもぎ）を混ぜた生地で包んだり、仕上げに黄粉をまぶすものもある。
• Originally it had been dusted with uguisu-ko (sweet soybean flour made from green beans which color is similar to uguisu) as a finish, however, recently it is colored by mixing gyuhi with mugwort (green) or by dusting with sweet soybean flour (yellow or yellow green).

• 生地、色合いなどによってさまざまな糊が用いられるが、淡色のもめん、縮、麻などには米糊、吟生麩がよく、濃色物にはふのり、ゼラチンなどがよいとされた。
• Various starches are used according to the fabric, colors, etc.; historically, it was considered that rice starch or Ginnamafu (selected fresh wheat gluten) was suitable for light-colored cotton, crepe Kimono, hemp cloth, etc., and Funori (gloiopeltis glue made of seaweed), gelatin, etc., were suitable for dark-colored fabrics.

• しかし裏を返せば、織りたてでは生地が硬く着心地がよくないため、裕福な商人は番頭などに自分の紬を着せて柔らかくなった所で自分で着用したという話もある。
• On the other hand, the new fabric feels stiff, and it is not comfortable to wear it, so wealthy merchants often let their head clerks wear it till it softened up, and later they wore it themselves.

• 小麦粉に食塩と水を混ぜてよく練った生地を帯状に細く切って乾燥させる製法のもので機械にて製造しているものは「機械素麺（きかいそうめん）」に分類される。
• Somen made by shredding dough made by mixing flour with salt and water and kneading the mixture and drying the shredded dough using a machine is classified as 'machine-made somen.'

• これらの文化圏と米が伝播していったアッサム地方や雲南省からの稲作文化の融合点であるマレーシアなどの東南アジアが、米で造る口噛み酒の発生地として有力。
• South-east Asia, such as Malaysia, where the above cultural sphere and the culture of rice cultivation of Assam region and Yunnan Province merged is the possible birthplace of kuchikami-sake made from rice.

• かぼちゃや根菜類など季節野菜主体とした味噌汁に、生地に塩を練りこまずコシを作らない状態で幅広に切った麺を、打ち粉が付いたままの生状態から入れて煮込む。
• Hoto is cooked by simmering fresh Udon noodles covered with Uchiko (wide noodles made from inelastic dough that is affordable by kneading without applying salt) in miso soup, the main ingredients being seasonal vegetables such as pumpkin and root crops.

• 形は単や袿と変わらないが、一番外側に羽織る着物で目に留まるため、他の着物と違い、二陪織物（ふたべおりもの）などの豪華な生地から調製するのが特徴である。
• The shape of the omoteginu is no different to that of the hitoe or uchigi; however, since it is the outermost kimono that covers the other kimonos of the juni-hitoe, it is usually made of luxurious materials such as futabe-orimono (silk double weave).

• また、黄砂のような砂塵の大規模な発生地帯には、中央アジア（黄砂など）、アフリカ（ギブリ・シロッコなど）のほかに、北アメリカ、オーストラリアなどがある。
• The areas where large-scale dust like kosa is produced include northern America and Australia, in addition to central Asia (where kosa and others are generated) and Africa (ghibli, scirocco and others are generated).

• これは高度な型染め技術を用いて一つの型紙で黄色や赤、緑などの多色使いの鮮やかな文様を描く染物で、本土でも袋物などの生地として珍重されるなど人気を博した。
• It is a dyeing technique of drawing a colorful pattern with multiple colors such as yellow, red, and green using a single pattern paper by an advanced technique of dyeing with patterns, and it became so popular in the mainland that it was used to make pouches and the like.

• 黒羽二重の生地は最初から黒を染めるのではなく、下染めのうえから黒をかけることによって深みのある色を出し、下染めに用いられる染料によって生地の上下が定まる。
• The cloth of 'kuro-habutae' (black-colored habutae) is dyed black not at first but after the bottoming, which makes the black deeper, and the dye used in bottoming determines the rank of the cloth.

• この紐は羽織の生地と共布で縫いつけてある場合もあるが、通常は「乳」（ち）と呼ばれる小さな環状の布地もしくは金具に、専用の組み紐（羽織紐）を装着して使用する。
• This string might be sewn into the cloth and made of the same fabric as the haori coat, however generally, there is a special braided cord (haori cord) attached to a small circular cloth or metal fitting called 'chi' (nipple).

• 通常の日本独楽は木を削りだして作成されるが、京こまは竹製の心棒に木綿製の幅広のヒモ（高級品では友禅や西陣織等の絹製の細長いテープ状の生地）を巻き付けてある。
• Ordinary Japanese spinning tops are made of wood, but Kyo tops are made of a bamboo stem around which a long piece of thick cotton string (or a strip of expensive silk such as yuzen-dyed fabric or nishijin brocade) is wound.

• このように混ぜて時間が経ってしまうと卵によるふくらみ効果が失われ、またキャベツもふやけてしまい、どんなに生地や焼き方が良くともサクサクとした食感にはならない。
• If too much time passes after mixing, the fluffy effect of the added egg will disappear and the cabbage will become wrinkly and no matter how good the dough is or the method of grilling, the crispy texture will not be accomplished.

• 一例として、京都市の東寺の「弘法市」の際、「笹屋伊織」が販売する銅鑼焼きが挙げられるが、棒状に伸ばした餡にバームクーヘン状に小麦粉の生地を重ね焼くものである。
• One example is the Dorayaki sold by 'Sasaya Iori' at 'Kobo-ichi Fair' at To-ji Temple, Kyoto City, which has bean paste drawn into a stick shape and surrounded with Baum kuchen.

• 当寺旧本尊の地蔵菩薩半跏像（鎌倉時代後期の作）は、「壬生地蔵」と呼ばれ信仰を集めていたが、1962年（昭和37年）7月25日、放火により本堂とともに焼失した。
• The temple's former principal image statue of Ksitigarbha seated in the half-lotus position (created during the latter half of the Kamakura period) was known as 'Mibu Jizo' and widely worshipped, but was destroyed by fire along with the main hall by an act of arson committed on July 25, 1962.

• 周囲を山脈に囲まれたタクラマカン砂漠などの高低差が大きい発生地では、ほぼ毎日同じ時間帯に山谷風と呼ばれる強風が吹き、これが砂塵を舞い上げているとの指摘もある。
• It is also pointed out that, in areas where kosa can originate that are surrounded by mountain ranges, for example, the Takla Makan Desert, a strong wind called yamatanikaze (mountain-valley wind) blows at the same time every day, making dust fly up.

• 水に溶いた小麦粉を生地として、肉や魚介類および野菜などを具材とし、鉄板の上で焼き上げ、調味料をつけて食するものであるが、焼き方や具材は地域において差が見られる。
• It uses flour mixed with water as dough and meat, seafood, and vegetables ingredients and they are grilled on an iron plate and are eaten with seasoning, but the way of grilling or the ingredients varies depending upon the region.

• 手延べうどんについては、小麦粉に食塩と水を混ぜてよく練った生地に、でん粉や食用油又は小麦粉を塗付して、よりをかけながら引き伸ばして乾燥、熟成させる製法を用いる。
• 'Tenobe-Udon' (hand-stretched udon noodles) is made by the following process: Well-kneaded dough, made by mixing flour with salt and water, is twisted and stretched after applying starch, cooking oil or flour, and then dried and matured.

• (3)公家室町時代より単、衵（あこめ）、下襲などを略して、この帷に下襲の襟をつけ、あるいは単の袖の生地を端袖として縫いつけ、これらを重ねたようにみせかけたもの。
• (3) From the Kuge (court noble) Muromachi period, instead of hitoe, akome (inner wear) and shitagasane (long inner robe), the okatabira was worn with the sleeves of shitagasane attached or with the sleeves of hitoe sewn on as the end sleeves, disguising as if the okatabira, shitagasane and hitoe were all worn properly.

• 参考として、通常の黄砂の場合、舞い上げられた砂塵の3割が発生地に、2割が発生地の周辺地域に、5割が日韓や太平洋などの遠方に運ばれて落下・沈着すると言われている。
• As a reference, it is said that, in an ordinary kosa, 30 percent of the dust flung up into the air falls and stays in the place where the kosa originates, 20 percent in its vicinity, and 50 percent is moved to, falls in and stays in far places like Japan, Korea and the Pacific Ocean.

• 昔は、洗濯の際に和服の糸をほどいて分解して洗濯し、染み抜きを行い、洗濯が終わったら大きな板に生地を張り付け上から薄く糊を引いて乾かした後に縫い直すことを行なった。
• In the olden days, stitches are taken out from Wafuku to break it into panels, the panels are washed and stains are removed, then the panels are attached to a big board and thinly starched on the board, and the dried panels are sewn up in the household.

• しかし、1928年（昭和3年）の即位の礼で調製した十二単は、この「板引き加工」も贅沢であるとして通常の生地から調製されるようになり、この慣行が現在まで続いている。
• However, uchiginu made by 'itahiki' was still considered very luxury, so at the accession ceremony of Emperor Showa of 1928 when the juni-hitoe was prepared, the uchiginu was made of plain materials; since then uchiginu have been made of plain materials until the present.

• 一方、室町時代の武家男性の直垂装束に使われたのは「後張大口」（うしろばりのおおくち）と言うタイプの同じく白い袴で、前張大口と前後の身頃に使う生地が逆になっている。
• As for hitatare (court dress) costume of samurai during the Muromachi period, 'Ushirobarinookuchi' was used, which is also a white hakama but its front is tailored with oseigo while the back is tailored with seigo.

• しかしながら、黄砂発生地の土壌・エアロゾルと中国主要都市のエアロゾルの成分を比較すると、後者のほうが硫酸イオンや硝酸イオン、重金属である鉛の濃度が高くなっていた。
• However, when the components of the aerosol in the soil of the place where kosa was produced was compared with those in major cities in China, it was found that the latter included more sulfide ion, more nitrate ion and more lead (a heavy metal).

• 近世では、衣冠･直衣・狩衣について正式には単や衣を重ねたものの、小袖に直接これらのうわぎを着ることも行われ、また指貫に代えて指袴（指貫と同じ生地の切袴）も用いた。
• In recent years, the hitoe and the kinu were worn together with Ikan, Noshi, Kariginu as formal style, or sometimes these clothes were worn directly on top of Kosode (a kimono with short sleeves worn as underclothing by the upper classes), or Sashiko (Kiribakama made from same fabric as Sashinuki) was worn instead of wearing Sashinuki.

• 生地の上に好みの具（豚肉かイカ天 (注・その他 生イカ、かき、もちなどは近年始まったものである)）を載せ、天カスとネギと魚粉を少々振り、つなぎの生地を少しかける。
• Put your favorite ingredients on the dough (pork or fried squid - note: raw squid, oyster, mochi etc. have been added recently), sprinkle a bit of tenkasu, green onion, and fish powder and add a little dough as a thickener.

• 発生地ではない日韓も、黄砂に付着する大気汚染物質の発生源である自国企業関連の工場や、砂漠化につながる木材・農産品・畜産品の輸入などを通しても関わっており責任がある。
• Japan and South Korea, where no kosa is produced, are concerned with kosa as well because the factories of companies in these nations generate air pollutants that stick to kosa and because they import wood, agricultural products and livestock products that may cause desertification, and therefore, they are also responsible.

• 名称は糊を付けず水をつけて張った簡素な生地を用いるからとも、晴雨両用に便利なため（『続深窓秘抄』）ともいうが、いずれにせよ簡素な服飾であることからの命名のようである。
• The name is said to come from the fact that it was made from simple material that was stretched using only water with no starch or, according to the 'Zoku Shinsho Hisho' (book about names of costumes and memos of the Emperor's clothes), because it was convenient for both clear and rainy weather, but anyway, it seems to have been so named because it was a simple garment.

• かつては製法の違い（麺棒や機械で生地を伸ばしてから切るか、細く丸めた生地を引いて伸ばすか等）、社会通念上も、細い麺の「細うどん」と「ひやむぎ」は明確に区別されていた。
• In the past, 'Hoso-Udon' (literally, thin Udon noodles) and 'Hiyamugi,' both of which are thin noodles, were clearly distinguished by the differences in the manufacturing process (whether the dough is stretched by a rolling pin or machine before cutting, whether the dough is molded into cylindrical shape before stretching, and others), as well as by the social notion.

• 長さの目安は、前垂れを出さない場合、生地の端を持ち、両腕で水平に拡げ、次に、残こり生地の端を持ち、身体中央から更に、片腕で水平に伸ばした長さである。（胴回りの約3倍）
• When worn without making a maedare (apron), the length of a rokushaku fundoshi should be equal to the length from one hand to the other hand when both arms are stretched out horizontally plus the length from the center line of the body to one hand the arms are stretched out horizontally (approximately three times the circumference of the waist).

• モダン焼き（「そばのせ」とも言う）は、関西風お好み焼きの一種で、具材に焼きそば用の茹でた（あるいは蒸した）中華麺を生地に混ぜ、または通常のお好み焼きに重ね、焼いたもの。
• Modanyaki (also called 'sobanose') is a kind of Kansaifu-okonomiyaki and as the ingredients, boiled (or steamed) Chinese noodles for yakisoba (fried soba) are mixed into dough or they are put on usual okonomiyaki and grilled.

• 上新粉（米粉）、砂糖、ニッキ（肉桂・シナモン）の粉末を混ぜて生地を作り、薄く焼き上げたせんべいの一種で、形は箏を模しており、長軸方向が凸になった湾曲した長方形をしている。
• Yatsuhashi is a kind of thin rice cracker that is made by baking the dough consisting of joshinko (komeko) (high-quality non-glutinous rice powder), sugar and cinnamon powder that has been rolled out thin and cut into the shape of koto (a long Japanese zither with thirteen strings), which is a rectangle convexly curved symmetrically to the longer axis.

• 紋付を仕立てる場合には、この石持ちのある羽二重の生地を買い、購入者の注文に合わせて紋を染めてから仕立てるために、ふつうの着物のような仕立て代のほかに紋入れの代金が必要となる。
• To get montsuki made, one needs to buy the cloth of habutae that carries the ishimochi, and then one must pay extra for the crest-dyeing, because the crest is custom-designed.

• しかしながら、昔は布が高価なものだっただけに、日本人に下着として六尺褌が普及したのは、生地が麻から木綿に代わった江戸時代からであり、古代の日本には六尺褌は存在していなかった。
• However, the rokushaku fundoshi did not exist in ancient Japan because cloth was so expensive, and it did not become common among the Japanese as underwear until the Edo period, when it started to be made of cotton instead of hemp.

• これは最初に生地を採寸通りに裁断して仮縫いし、着物として仕立てた時点でおかしくならないよう絵を描いた後、再びほどいて染色作業をするもので、これが付け下げとの最大の違いである。
• A process used for Homongi that results in a type of kimono that differs greatly from Tsukesage (simpler, less formal kimono), eba is performed by the following steps: first, craftsmen cut the material into panels in accordance with the measurements; next, they sew the panels together to make the initial kimono; after that, they draw a pattern on the initial kimono that continues beyond its seams; next, they remove the stitches from the initial kimono to break it down into the original panels again; after that, they dye each panel; and finally, they sew them together again.

• 機械麺が一般化する以前は、素麺は手延べ工程により生地を細くするため断面が丸く、ひやむぎは生地を薄く打ち延ばしてから細く切るため断面が四角になっている、という見分け方も出来た。
• Before machine-made noodles became popular, somen having a round cross section due to making the dough thinner through the hand-stretching process could be distinguished from cold noodles having a square cross section due to its process of drawing out the dough and shredding it.

• その後、この作業が手間がかかると言うことで「板引き」（生地に硬めに糊をして漆を塗った厚板に貼り付け、板のように固まったところではがす加工）をした生地から作られるようになった。
• Later that process was considered very troublesome, so the technique of 'itahiki' was introduced (craftsmen put a lot of paste on the material, stick it to a lacquered board to dry it, and when it hardened like a board, peel it off; after the whole process finished, craftsmen cut the material to make clothes).

• 黄砂の発生地である砂漠の一部では、砂嵐などによって砂丘が移動し、住居が砂に埋まったり、道路が通行不能になるなどして、住むことができなくなった村もあり、被害ははるかに深刻である。
• In some parts of the desert where kosa occurs, the extent of damage due to kosa is by far more serious, because accompanying sandstorms may move sand dunes, may bury dwelling places, may make roads unusable, and may resultantly make a whole village inhabitable.

• かりんとうは、小麦粉を砂糖・水・酵母や、食塩、重曹などと共に練り合わせ、棒状に成形してつくった生地を植物油で揚げ、黒砂糖や上白糖でつくった蜜でからめて乾燥させた駄菓子の一種である。
• Karinto is a type of sweets and the recipe is as follows: Knead wheat flour together with other ingredients such as sugar, water, yeast, salt and baking soda into a ball of dough, fry the dough rolled into a long thin stick in vegetable oil, coat with syrup made from brown sugar or superfine sugar and dry.

• 基本的に背中心で縫い合わせるので右の後身頃と左の後身頃の2つの布で構成されているが、ウールなどの広幅の生地を用いて作る場合、後身頃が一つの布で構成されているものとの2つの形がある。
• Ushiromigoro generally consists of two pieces of Migoro (right-hand Ushiromigoro and left-hand Ushiromigoro) sewn together at the back seam; but when Nagagi is made of wider cloth like wool, Ushiromigoro consists of a piece of cloth, which means there are two forms of Ushiromigoro.

• しかし、たこ焼きの生地はお好み焼きに比べると非常に（小麦粉の濃度が）薄く、キャベツを入れるとかなり固めに焼かなければ固まらなくなるため、大阪で好まれるとろみのある食感は出せなくなる。
• However, the dough of takoyaki is diluted with more water than that of okonomiyaki and resists caking, with cabbage added to it, until it is baked thoroughly, and so the creamy texture which is loved in Osaka is lost.

• 一見訪問着と見まがうものもあるが、訪問着との大きな違いは柄の大きさや縫い目での繋がりの他、八掛（裾回し）が表地と同じもの（共裾）ではなく、表との配色が良い別生地を用いている点である。
• Some Tsukesage look as much as Homongi but Tsukesage are absolutely different from Homongi in that the size of design, the connection of design at the seams, and the skirt lining called Hakkake or Susomawashi that is not the same as the outer cloth but different cloth in color to match well with the outer cloth.

• 4世紀にキリスト教が公認されると、キリスト教発祥の地であるパレスチナ、ことにキリストの生地であるベツレヘム、受難の地であるエルサレムへ、その遺構に参拝する信者が旅行するようになった。
• In the fourth century, when Christianity became official, the birthplace of Christianity, Palestine, especially, the birthplace of Jesus Christ, Bethlehem, and the site of the Passion, Jerusalem, were destinations for followers to travel and worship.

• 機械麺が一般化する以前は、素麺は手延べ工程により生地を細くするため断面が丸く（●）、ひやむぎは生地を薄く打ち伸ばしてから細く切るため断面が四角（■）になっている、という見分け方も出来た。
• Before machine-made noodles became common it was possible to distinguish somen noodles from hiyamugi noodles because the cross-section of the somen noodles was round due to the fact that the dough was made thin by the hand-stretching process, and the cross-section of the hiyamugi noodles was square because the dough was flattened and then cut into narrow strips.

• 逆に、広島以外で広島風お好み焼きといえば、字義通り広島風のスタイルを取り入れた生地の厚いタイプ、あるいは「広島風お好みピザ」に近いものであることが多く、広島人の期待は裏切られることが多い。
• On the contrary, except in Hiroshima, Hiroshimafu-okonomiyaki often refers to the one that literally incorporates the Hiroshima style and where the dough is thick or the one which is similar to 'hiroshimafu-okonomi pizza' (Hiroshima-style savory pancake with various ingredients) and many people in Hiroshima are disappointed.

• 明治時代に徴兵制度が制定されて、軍隊で着脱が容易で、生地が短く経済的な越中褌が支給され、全国に普及したことから、その後の六尺褌は下着で用いられるよりも祭事や水着等で用いられるようになった。
• With the establishment conscription in the Meiji period, ecchu fundoshi, which were easier to put on and take off and more economical due to their shorter length, were supplied by the army and spread throughout Japan, following which rokushaku fundoshi were more often worn during rites and festivals or as swimwear than as underwear.

• 次に、肩に掛けた前垂れを部分を下ろし、同じく、男性器を覆って股間を跨ぎ、生地を交差させながら縦褌に向かい、仮掛けした片方の生地の端と尾骨上で交差させて、それぞれ横褌に数回巻き付けて締める。
• Next, drop the maedare from the shoulder on which it has been placed, use it to cover the genitals and pass it through the legs as before, allow it intersect with the other parts of the fundoshi and take it to the tate-fundoshi, let it intersect with the other end of the fundoshi on the coccyx, wrap both the maedare and the end of the fundoshi around the yoko-fundoshi (parts of the fundoshi which run horizontally) several times and tie them.

• 小麦粉に食塩と水を混ぜてよく練った生地に、でん粉、食用油又は小麦粉を塗付して、よりをかけながら引き伸ばして乾燥、熟成させる製法で作られたものについては手延べひやむぎ（てのべ－）に分類される。
• The ones made by the manufacturing process of mixing wheat flour, salt and water, kneading the dough thoroughly, stretching and gathering the dough in bundles by sprinkling the dough with starch, cooking oil or wheat flour, then drying and ageing is classified as tenobe (hand-stretched) hiyamugi.

• 乾麺については、日本農林規格（JAS）の『乾めん類品質表示基準』にて、小麦粉に食塩と水を混ぜてよく練った生地を帯状に細く切って乾燥させる製法で機械にて製造しているものは機械麺に分類している。
• As for dried noodles, 'Quality Labeling Standard for instant noodles' of Japan Agricultural Standards (JAS) stipulates that if machine was used during the manufacturing process; well kneaded dough made by mixing wheat-flour with salt and water is cut long and thin like tape, and then dried, the resulting noodles are classified into 'Kikaimen' (noodles made by machine).

• 信州小布施町を生地とし造酒業を主とした豪農商にして陽明学等学問にも通じた高井鴻山（文化3年- 明治16年〈1806年- 1883年〉）は、江戸での遊学の折、北斎と知り合い、門下となっている。
• Kozan TAKAI (1806 - 1883), a wealthy farmer and merchant who was born at Obuse in Shinshu, managed a brewery and had a wide knowledge including Yomei-gaku (neo-Confucianism based on the teachings of Wang Yangming), met Hokusai when he traveled to study at Edo, and became his disciple.

• 透明な生地に餡を包んだものは饅頭和菓子としての饅頭 と呼ばれ、涼しげな見た目から夏の菓子として人気があり、神奈川県川崎市平間寺と東京都大田区池上本門寺と東京都江東区亀戸天神社の名物でもある。
• Those with transparent dough wrapped around red bean paste are called 'manju' (dumpling) as manju Japanese cakes, which are popular summer desserts because of their cool appearance, and specialties of Hirama-ji Temple in Kawasaki City, Kanagawa Prefecture, Ikegami-honmon-ji Temple in Ota Ward, Tokyo, and Kameidoten-jinja Shrine in Koto Ward, Tokyo.

• お好み焼きの食感を損なう原因の一つとして生地を鉄板に乗せた瞬間の温度低下があるが、鉄板が厚く、またその分火力が強くなればなるほど生地を乗せたときの温度低下が少なく、理想的な温度を維持できる。
• When putting dough on the iron plate the temperature goes down, which can spoil the texture of okonomiyaki, but if the plate is thick and accordingly, more heat is used, the less the temperature decreases when putting the dough on, and the ideal temperature can be maintained.

• もともとは先祖代々の守護神である氏神様、出生地の守護神でありその人の一生の守り神である産土神様、現在住んでいる地域の守護神である鎮守神様の三つの神様に挨拶をする意味で三社詣でていた、という説。
• Another says that it is meant to salute to the three shrines, namely ujigami (a guardian god or spirit of a particular place in the Shinto religion) who is an ancestral guardian god, ubusunagami (guardian deity of your birthplace), who is the guardian god of your birthplace and the guardian god of your entire life, and chinju (local Shinto deity) who is the guardian god of the place where you live.

• 平安時代は裏地を表地側にはみ出すように調製していた（おめり）が、明治時代以降、袿を重ね着しているように見せるために裏地と表地の間に中陪（なかべ）という別の生地を挟み込んで調製するのが慣例となった。
• In the Heian period, uchiki were worn so that the edges showed between each layer (a style known as omeri) but from the Meiji period, another cloth called a nakabe was inserted between the inner and outer layers, to make it appear as if the uchiki are worn in layers.

• 生地がしっかりしていないと最終工程の返しが難しくなるため、鉄板の上に広げた生地が沸騰したり、厚くなりすぎたり硬くなりすぎた場合は鉄板の温度、生地の濃度、のばし方を調整し、もう一度最初からやり直す。
• If the dough is not stable, the last cooking process kaeshi is difficult and if the dough spread on an iron plate boils, thickens or hardens too much, you have to adjust the temperature of the iron plate, the density of the dough and the way of spreading and try again from the start.

• このクレープのような生地に二つ折りにして挟むというスタイルは現在でも残っており、円盤状のものに比べて場所をとらないため、焼きそばと卵焼きを挟んだものが広島県内のスーパーマーケットでよく売られている。
• The style which sandwiched the ingredients between the two-folded dough like a crepe is still popular and it needs less space than the disk-shaped one, and the one which sandwiches in yakisoba and tamagoyaki (Japanese style omelet) between the dough are often sold in the supermarkets in Hiroshima Prefecture.

• ユガケを挿す際、下に「下ガケ」と呼ばれる木綿等の薄い生地で出来た肌着のようなものを付けるが、これは手汗を吸い取り湿気からユガケを保護する為のもので、手汗を掻いた場合はこまめに取り替えるのが好ましい。
• When wearing a yugake, they put on something like an underclothing, called 'shitagake' (cotton underglove), which is made from a thin material such as cotton and so on and the purpose of shitagake is to absorb a hand sweat and protect a yugake from the humidity, and when sweating on the hand, it is better to change it frequently.

• 具は生地に混ぜ合わせず、生地をまず低めの温度の鉄板にお玉杓子（平らな部分が少ない半球形のレードルではうまくいかない）で中心から円を描きながら押し広げるように同心円状にゆっくりクレープ状に薄くのばす。
• Without mixing the ingredients in with the dough, spread the dough on a relatively low temperature iron plate slowly, thinly, circularly, concentrically and push-outward like when making a crepe, using the tadpole (a hemispherical ladle whose flat part is small is not appropriate).

• しかし、大韓民国ではいまだに「王桜＝ソメイヨシノ」説を唱え（韓国起源説参照）、王桜の自生地にソメイヨシノを植林する活動が積極的に進められており、逆に韓国の在来種であるはずの王桜の絶滅が心配されている。
• However, in the Republic of Korea there are still activities that advocate the theory that 'Osakura equals Someiyoshino' and therefore plant Someiyoshino in places where Osakura naturally grow, and in fact the extinction of Osakura--a species native to Korea--is feared.

• ツアーガイドの案内で、観光客にはほとんど知られていない地元のピザ・レストランを巡り、さまざまなピザを食べ歩くこのツアーでは、パイ生地からソースに至るまで、ピザについて知りたいことを全て教えてくれます。
• The tour guide will take you on an adventure to eat an assortment of different kinds of pizza in local pizzerias that are largely unknown to tourists. This tour will essentially teach you everything you need to know about pizza, from the crust to the sauce.

• 酒呑童子の出生地にはほかにも伊吹山麓など有力な説があるが、茨木童子の出生地についても兵庫県尼崎市や大阪府茨木市の説もあり、『摂津名所図会』・『摂陽研説』・『摂陽群談』などの資料ではこれらを採っている。
• Much as there are several competing theories about Shuten Doji's birthplace, including a compelling case that he was born at the foot of Mt. Ibuki, there are several about Ibaraki Doji's birthplace as well, like the view that he was born in Amagasaki City in Hyogo Prefecture or that which holds he was born in Ibaraki City in Osaka Prefecture; these competing theories are described in various documents, including the 'Settsu meisho zue' (Illustrated Guide to Famous Places in Settsu Province), the 'Setsuyo kensetsu,' and the 'Setsuyo gundan.'

• 発生地付近では黄砂の元となる「砂嵐」（砂塵嵐）、大気中を浮遊する黄砂は「大気エアロゾル粒子」であり、風の有無にかかわらず黄砂が空中に大量に浮遊・降下している状態は「風塵」や「煙霧」・「ちり煙霧」である。
• In the area where kosa is being generated, kosa indicates 'a sandstorm' that causes kosa, the kosa floating in the air are 'ambient aerosol particles,' and the state in which lots of kosa is floating and falling is called 'drifting dust,' 'haze' or 'dust haze.'

• 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.

• 日本が太平洋戦争（第二次世界大戦）で敗戦し連合国の占領下に置かれた時に日本を統治した連合国軍最高司令官総司令部の最高司令官ダグラス・マッカーサーは、寄生地主が日本の軍国主義に加担したとして農地改革を行った。
• Douglas MACARTHUR, the Supreme Commander of the General Headquarters (GHQ) of the Allied Powers, who governed Japan while Japan was under the Allied occupation after Japan had lost the Pacific War (the World War Ⅱ), implemented a land reform because he thought that the parasitic landlords had supported Japanese militarism.

• ともに大阪市北区（長柄は旧大淀区）なのに、このような呼び方がまかり通っているのは、天満が大阪天満宮を指し、天満宮境内で演奏している講が、今福・蒲生地区（大阪市城東区）の人たちを中心に構成されていることに由来している。
• They both belong to Kita Ward, Osaka City (Nagara belongs to former Oyodo Ward), but the reason why these names are widespread comes from the fact that Tenma refers to Osaka Tenman-gu Shrine, and the association that performed in the precincts of Tenman-gu Shrine consisted mostly of people of Imafuku and Gamo regions (Joto Ward, Osaka City).

• 1939年に小泉源一が大韓民国の済州島の王桜との類似を指摘して、済州島が自生地であり起源とする説を唱えたが、小泉がソメイヨシノと王桜との比較に用いたとされる押し葉標本が残されておらず、当初からこの説は疑問視されていた。
• In 1939, Genichi KOIZUMI pointed out the similarity with Osakura in Jeju, of the Republic of Korea, and advocated a theory that regarded Jeju as the place of spontaneous growth and origin, but since there is no extant pressed flower specimen, which is said to have been used by Koizumi to compare Someiyoshino and Osakura, this theory has been doubted since the beginning.

• また、乾燥地帯が発生地ということは分かっているものの、飛来する砂塵の分析結果から、発生地は砂漠のみであるとする説、砂漠以外の乾燥した地域であるとする説、その両方であるとする説の3つが唱えられている（黄砂の成分・形状参照）。
• Although it is known that kosa originates in dry zones, there are the following three theories about the area where kosa actually originates: One of them limits the area to deserts alone, based on analysis of the dust that comes flying, another attributes the area to dry areas other than deserts, and the last one says that kosa originates in both deserts and dry areas (see the section of Components and shapes of kosa).

• 広島風お好み焼きを知ってはいるものの「どちらかと言うとオムそばのようだ」と言う者や「関西風のように粉生地の部分がほとんどないので、食べている間にキャベツや具が散乱して汚く見えるから」と敢えて食べない四国女性もいるようである。
• Though they know Hiroshimafu-okonomiyaki, some say, 'it looks rather like omusoba (fried noodles wrapped in an omelette)' and some Shikoku women say, 'there is little of the powder dough like Kansaifu-okonomiyaki and while eating, cabbage or other ingredients are scattered and it looks dirty' and they seem to dare not eat it.

• 小麦粉・鶏卵・砂糖を水で溶いて作った生地を円形のくぼみのある鉄または銅製の焼き型に流し込んで餡（小豆あんが多いが、白餡やカスタードクリームなどのものもある）をのせ、その上にさらに生地を流し入れるか、別の型で焼いておいた同型の生地をのせて
• The way to cook imagawa-yaki is to pour batter made of flour, eggs, sugar and water in round molds made of iron or copper, drop sweet bean paste (red bean paste is very popular, but white bean paste and custard cream are available) into each batter-filled mold and cover this with batter or cover each filled mold with another pastry of the same shape baked in another mold.

• 農学博士の田中長三郎は文献調査および現地調査から鹿児島県長島（現鹿児島県出水郡長島町）がウンシュウミカンの原生地との説を唱え、1936年に当地で推定樹齢300年の古木（太平洋戦争中に枯死）が発見されたことからこの説で疑いないとされるようになった。
• Doctor of Agriculture, Chozaburo TANAKA advocated that origin of Citrus Unshu was Nagashima, Kagoshima Prefecture (today's Nagashima Town, Izumi District, Kagoshima Prefecture) through literature research and field study, and as the estimated age of a tree 300-year-old was found in 1936 (withered away during the Pacific War), no doubt have influenced this theory.

• 出生地については諸説あり、父宗良親王が長年拠点とした信濃国大河原（現、長野県大鹿村）や、遠州に漂着後しばらく滞在した遠江国井伊谷（現、静岡県浜松市引佐町井伊谷）であったとされ、それに付随して母も知久氏の女や井伊道政（徳川家康の重臣井伊直政の祖）の娘と諸説ある。
• There are several theories about his place of birth, and it is said that it was Okawara, Shinano Province (present-day Oshika-mura, Nagano Prefecture), where his father, Imperial Prince Muneyoshi, maintained a foothold for many years, or Iinoya, Totomi Province (present-day Iinoya, Inasa-cho, Hamamatsu City, Shizuoka Prefecture), where his father stayed for a while after being washed up on the shore of Enshu, and following that, there are several theories about his mother, assuming her to be a woman of the Chiku clan, or a daughter of Michimasa II (ancestor of Naomasa II, a senior vassal of Ieyaku TOKUGAWA).

• 雪中行軍時、将兵の装備は、特務曹長（准士官）以上が「毛糸の外套1着」「毛糸の軍帽」「ネル生地の冬軍服」「軍手1足」「長脚型軍靴」「長靴型雪沓」、下士兵 (日本軍)が「毛糸の外套2着重ね着」「フェルト地の普通軍帽」「小倉生地の普通軍服」「軍手1足」「短脚型軍靴」であった。
• The equipment soldiers had during marching was as follows; ' a woolen coat' ' a woolen service cap' ' a winter military uniform of cotton flannel' ' cotton work gloves' 'long ammunition boots' 'long straw boots for snow', for soldiers whose ranks were Sergeant Major or higher, and ' wearing two woolen coats' ' an ordinary felt service cap' ' an ordinary military uniform of Ogura fabric' ' cotton work gloves' 'short ammunition boots' for noncommissioned officers or lower.

• メキシコ、インド、ブラジル、トルコなど、第三世界の要塞にたてこもる貧農だけが、国家への税金（身代金）と寄生地主への地代さえ払えば、ほったらかしておいてもらえるのである。そこは、過去千年間の伝統的な労働関係を永続させようとする農場主たちが、ワンサと集まる避難所になっている。
• Only the embattled Third World peasant bastions -- Mexico, India, Brazil, Turkey -- temporarily shelter significant concentrations of agriculturists who perpetuate the traditional arrangement of most laborers in the last several millenia, the payment of taxes (= ransom) to the state or rent to parasitic landlords in return for being otherwise left alone.

• 関西風と比べて遥かに大量の野菜が入り、また分厚くて火が通りづらい広島風の場合、家庭の低い火力では野菜の水分が飛ばずにべちゃっとした仕上がりになってしまうこと、ひっくり返すのにも多少の技術が必要なこと、生地・そば・卵などを同時に焼ける広い鉄板が必要なことなどがその理由である。
• This is because Hiroshimafu-okonomiyaki puts far more amount of vegetables than that of Kansaifu-okonomiyaki, is less likely to be cooked because of thickness and thus the low heat in the household can not extract water from the vegetables and so the finished one is watery, a bit of skill is necessary for turning it over, and the iron plate, which is wide enough to be able to grill the dough, soba, egg, etc., at the same time, is necessary.

• 1932年のコミンテルンテーゼ（いわゆる32年テーゼ）は、共産主義革命を日本で行うため日本の君主制をロシア帝国の絶対君主制であるツァーリズムになぞらえて「天皇制」と表記し、天皇制と封建階級（寄生地主）・ブルジョワジー（独占資本）との結合が日本の権力機構の本質であると規定した。
• Comintern These of 1932 (so-called these of 32) likened the Japanese monarchism to the tsarism of Russia which was the absolute monarchy and rendered the Japanese monarchism as 'Tennosei' (Emperor System) and defined that the combination of the Emperor system, parasitic landowners (privileged people under the feudal system) and bourgeoisie (monopolistic capitalists) is the essence of the Japanese power mechanism.

• 日本など発生地から遠くに飛来する黄砂の粒の大きさは0.5µm（マイクロメートル） - 5µm (0.0005mm - 0.005mm)くらいで、タバコ製品の煙の粒子の直径 (0.2 - 0.5µm) よりやや大きく、人間の赤血球の直径 (6 - 8µm) よりやや小さいくらい。
• The sizes of sand gains of the kosa that comes flying over a long distance from its source place, for example, to Japan are around 0.5 µm to 5 µm (0.0005 mm to 0.005 mm) that is slightly larger than those of grains in smoke from tobacco (0.2 µm to 0.5 µm) and slightly smaller than the diameters of human red blood cells (6 µm to 8 µm).

• 寄生地主制（きせいじぬしせい）は、田畑など農地の所有者である寄生地主（単に地主と略すこともある）が、小作人（こさくにん）と呼ばれる農民（小作農や単に小作と呼ばれることもある）に土地を貸し出して耕作させ、成果物である米やムギなどの農作物の一部を小作料（こさくりょう）と言う名の地代として徴収する制度。
• The parasitic landlord system was the system that allowed a parasitic landlord, who owned farmlands such as rice fields, vegetable fields, etc., to lend a farmland to a farmer called kosakunin (a tenant farmer) (also known as kosakuno or kosaku), to have him cultivate the land, and to take away some farm products, such as rice, barley, etc., as the land rent called kosakuryo (farm rent).

• 厚めに丸く伸ばした生地を鎌で渦巻き状に切り出した後（この工程から『鎌切りうどん』とも言われる）、少し力を加えながら横に並べた二本の棒に8の字にかけてから、棒の間隔を少しずつ引き伸ばした後、一旦、生地を外してからまた力をかけながら生地を棒に8の字にかけていく、というそうめんや稲庭うどんのような手延べ製法で作られる。
• Goto Udon is produced by using the hand-stretching technique like Somen and Inaniwa Udon as following process: (1) A piece of long and thick string-shaped dough is cut out spirally from the dough stretched thick and round with a sickle (due to this process, Goto Udon is also called 'Kamakiri Udon' [Udon noodles cut by a sickle]), (2) the cut out string-shaped dough is hung by crossing on two sticks placed in parallel and a little apart adding strength slightly, (3) the dough is stretched by widening the space between the sticks gradually, (4) the stretched dough is removed from the sticks, and then similarly hung on two sticks by crossing them, adding strength.

• マヨネーズは大抵どの店でも付いているが、厨房で作って出す店の場合は関西のようにソースを塗ったあとで生地の上にヘラで塗り広げたりせずにソース→青海苔→鰹節と仕上げてから全体や中央にかけられるか、客が自分のテーブル席で焼く店なら好みでかけられるように小さなパック入りの使いきりタイプのマヨネーズが別に付いてくる場合が多い。
• In every shop mayonnaise is served, but in the shops where the staff cooks and serves okonomiyaki, without spreading mayonnaise on the dough with the spatula after saucing, they put the sauce, aonori-ko, sliced dried bonito on the dough and after that, mayonnaise is put over all the dough or in the center, or in the shops where the customers grills by themselves at the table, in order for them to be able to put mayonnaise on by preference, a little sachet of it is often served additionally.

• 第一項の防火対象物の関係者は、当該防火対象物において使用する防炎対象物品について、当該防炎対象物品若しくはその材料に同項の防炎性能を与えるための処理をさせ、又は第二項の表示若しくは指定表示が附されている生地その他の材料からカーテンその他の防炎対象物品を作製させたときは、総務省令で定めるところにより、その旨を明らかにしておかなければならない。
• When the person concerned with the property under fire prevention measures set forth in paragraph (1) has had a third party treat goods under the flame retardancy requirement, which are to be used within said property under fire prevention measures, so that said goods under the flame retardancy requirement or materials thereof will be flame retardant as set forth in said paragraph, or has had a third party make curtains or other goods under the flame retardancy requirement by using cloth or other materials to which a label set forth in paragraph (2) or a designated label is affixed, he/she shall clearly indicate such fact as provided for by Ordinance of the Ministry of Internal Affairs and Communications.

• 貝づか、古墳、都城跡、城跡、旧宅その他の遺跡で我が国にとつて歴史上又は学術上価値の高いもの、庭園、橋梁、峡谷、海浜、山岳その他の名勝地で我が国にとつて芸術上又は観賞上価値の高いもの並びに動物（生息地、繁殖地及び渡来地を含む。）、植物（自生地を含む。）及び地質鉱物（特異な自然の現象の生じている土地を含む。）で我が国にとつて学術上価値の高いもの（以下「記念物」という。）
• Monuments include: shell mounds, ancient tombs, sites of palaces, sites of forts or castles, monumental dwelling houses and other ruins of particular historical significance or academic value for our country and gardens, bridges, gorges, seacoasts, mountains and other places of scenic beauty which have outstanding artistic or scenic value in and for this country; animals (including their habitats, breeding places and summer and winter resorts); plants (including their natural growth areas); and geological features and minerals (including the grounds where extraordinary natural phenomena are seen), which possess a high scientific value in and for this country.

• 四　貝づか、古墳、都城跡、城跡、旧宅その他の遺跡で我が国にとつて歴史上又は学術上価値の高いもの、庭園、橋梁、峡谷、海浜、山岳その他の名勝地で我が国にとつて芸術上又は観賞上価値の高いもの並びに動物（生息地、繁殖地及び渡来地を含む。）、植物（自生地を含む。）及び地質鉱物（特異な自然の現象の生じている土地を含む。）で我が国にとつて学術上価値の高いもの（以下「記念物」という。)
• 4. Buildings and structures (such as shell mounds, ancient tombs, citadel-type castle sites, castle sites and old residences) which are highly valued in our nation, either historically or academically; landscapes (such as gardens, bridges, canyons, coasts, mountains and other places of scenic beauty) that are highly valued in our nation for their artistic or visual merit; animals (including their habitats, their breeding areas, and their stopovers), plants (including their habitats), and geological minerals (including the landscapes produced by natural phenomena) that are highly valued academically in our nation (such natural features being hereinafter referred to as 'monuments')

• 締め方の要領として、横褌は腰骨の上で巻き付け、前袋の位置が臍下に来るようにすること、前垂れを落とす際、縦褌と何度も交差させて締めること、前袋が綺麗な二等辺三角形に形成されていること、2重に締める上で、上の生地が前袋で撓まず、下の生地との間で上下の歪みを出さないこと、陰部はしっかり覆われていること、縦褌に左右の偏りがないこと、横褌にしっかり巻き付けられていること、巻き付けた時に生地に余りがなく左右の長さが一定であること、陰毛がはみ出さないことが求められる。
• In order to fasten fundoshi properly, the yoko-fundoshi should be wound above the hipbone, the front sack should be below the navel, when the maedare is dropped it should be crossed with the tate-fundoshi many times before fastening, the front sack should be formed into a perfect isosceles triangle, in fastening doubly the upper cloth should not wrinkle up at the point of the front sack or be dislocated vertically from the under cloth, the genitals should be totally covered, the tate-fundoshi should not slant horizontally and should be wrapped tightly around the yoko-fundoshi, the cloth of the fundoshi should be fastened in a bilaterally symmetric style and should not be too long, and the pubic hair should not show.