米: 1000 Terms and Phrases
- 米百俵
- Komehyappyo (a hundred straw rice bags)
- Kome Hyappyo
- 米原市
- Maibara City
- Maibara, Shiga
- 米法山水
- The Mifa shanshui style
- 縦型精米機
- Vertical type rice-milling machine
- 年料租舂米
- Nenryososhomai (tax payment in milled rice)
- 迦邇米雷王
- Prince Kanimeikazuchi (Kanimeikazuchi no Miko)
- 酒米の開発
- The development of rice for sake
- 日本酒純米酒
- Japanese liquor junmaishu (sake made without added alcohol or sugar)
- 食用米の等級
- Class of eating rice
- 秋田純米酵母
- Akita Junmai yeast
- 白米の炊飯例
- Examples of cooking white rice
- 洗米という。
- This is called washing rice.
- (年料舂米)
- (nenryo shomai [rice made by pounding it in a mortar and paid in kind for the taxes])
- 久米王とも。
- He is also known as Kumeo.
- 主に純米酒用。
- It is mainly used for junmai-shu.
- (→包装米飯)
- (see packaged rice)
- 酒造米の精米歩合
- Rice-polishing ratio of rice for sake brewing
- 食用米の精米歩合
- Rice-polishing ratio of food rice
- 日本酒特別純米酒
- Japanese liquor special junmaishu
- 酒造好適米の等級
- Classes of rice suitable for producing sake
- 新米ご飯と同意。
- It is the soba equivalent of new fresh crop of rice.
- 欧米における歴史
- History of jinrikisha in the west
- 中国風の米の粥。
- Chinese-style rice porridge.
- 日中戦争と米不足
- China-Japan War and shortage of rice
- 久留米(福岡県)
- Kurume City (Fukuoka Prefecture)
- 米国連邦取引委員会
- United States Federal Trade Commission
- 米の状態による区別
- Distinction by the conditions of rice
- 米国による占領時代
- The period of U.S. occupation
- 滋賀県米原市上丹生
- Kaminyu, Maibara City, Shiga Prefecture
- うるち米を使うもの
- Those produced using non-glutinous rice
- 欧米での食文化の流れ
- History of food cultures in Europe and in the United States
- 牡丹餅は米 辛抱は金
- Botamochi wa Kome, Shinbo wa Kane (botamochi is made from rice, patience makes money)
- 蒸米は強く仕掛ける。
- The steamed rice is fermented strongly.
- 欧米、キリスト教世界
- Europe, the US, and the Christian world
- 純米酒・純米吟醸酒用。
- It is used for junmai-shu and junmai ginjo-shu.
- 8月には米沢藩が降伏。
- In October, the Yonezawa Domain surrendered.
- 米を牛乳で炊いたもの。
- Made by boiling rice in milk.
- 黒米を水で炊いたもの。
- Made by boiling black rice.
- 米の5倍量の水で炊く。
- Kayu cooked using five times the amount of water to rice.
- 米の7倍量の水で炊く。
- Kayu cooked using seven times the amount of water to rice.
- もち米を搗いて作るもの
- Mochi produced by pounding glutinous rice
- まず米を日本酒精米する。
- Rice is first milled for producing sake.
- First, rice is polished for Japanese sake.
- 北米の「hibachi」
- Hibachi' in North America
- 県産第二号の酒造好適米。
- The second shuzo kotekimai developed by the prefecture
- 県産第一号の酒造好適米。
- The first shuzo kotekimai developed by the prefecture
- 米の10倍量の水で炊く。
- Kayu cooked using ten times the amount of water to rice.
- 米の20倍量の水で炊く。
- Kayu cooked using twenty times the amount of water to rice.
- 詳細は日本酒純米酒を参照。
- For detail, refer to Japanese liquor junmaishu.
- 大吟醸酒、純米大吟醸酒用。
- It is used for daiginjo-shu and junmai daiginjo-shu.
- この墨の点描を米点と呼ぶ。
- These spots in ink are called Mi-style points.
- 米ぬかと穀類でできている。
- Shika senbei are made from rice bran and grain.
- 米をほうじ茶で炊いたもの。
- Made by boiling rice in hojicha tea (roasted green tea).
- 宮城県登米地方の伝統食材。
- It is a traditional foodstuff of the Tome region of Miyagi Prefecture.
- もち米を使うが搗かないもの
- Mochi which uses glutinous rice and that is not pounded.
- 主として純米酒・本醸造酒用。
- It is mainly used for junmai-shu and honjozo (authentically-brewed)-shu.
- It is mainly used for junmai-shu and honjozo-shu.
- 舘山城(山形県米沢市舘山町)
- Tateyama Castle (Tateyama Town, Yonezawa City, Yamagata Prefecture)
- 享保末年の大豊作→米価の下落
- Bumper harvest in the final years of the Kyoho era => Reduced price of rice
- 倒れた場合は米の質が悪くなる。
- And if they are bent down, the quality of rice will be deteriorated.
- (「縦型精米機」の項、参照。)
- (Refer to the section ' Vertical-type rice-milling machine'.)
- それがこの見掛精米歩合である。
- This is the apparent rice-polishing ratio.
- 純米酒に用いられることが多い。
- This method is often used for junmai-shu (genuine-rice Japanese sake).
- 米を無駄なく使うことができる。
- Rice can be used without being wasted.
- Rice is able to be used without any waste.
- 舂米女王(つきしねのひめみこ)
- Tsukishime no himemiko
- 登米伊達氏白石氏(仙台藩一門)
- The Tome-Date-Shiraishi clan (a family of the Sendai Domain)
- ご飯は短粒種の白米が普通である。
- For steamed rice, polished short grain rice are usually used.
- 陸軍大将、大本営附、米国へ出発。
- In the same year, Prince Sadanaru was promoted to the General in the Imperial Japanese Army, then to severe in the Imperial headquarters, later would leave for the United States.
- 麹は、酛も添も蒸米の六割にする。
- The amount of 'koji-mai' (the rice in which the mold of 'koji' [Aspergillus oryzae] is cultivated) is 60% of the steamed rice for both moto and moromi.
- 元は神饌の赤米、白米を模した物。
- It originated from the offering to the gods, which consisted of red rice and white rice.
- 高アミロース低タンパク米である。
- It is a rice with high amylose content and low protein content.
- 桂小文吾6代目 (鳥取県米子市)
- Kobungo KATSURA the sixth (Yonago City, Tottori Prefecture)
- 同様な用語として「完全米」がある。
- There is a term having similar meaning, 'kanzen-mai' (complete rice).
- 米調理米を用意し、具と共に器に盛る
- Prepare cooking rice and ingredients and put them in the pot.
- 融米造りへの誤解に基づく批判的意見
- Negative opinions based on the misunderstanding of the yumai-zukuri method
- いずれも「欧米映画社」が配給した。
- Both of these films were distributed by 'Obei Eiga-sha.'
- のち久留米絣として殖産奨励される。
- Later, it was encouraged to be manufactured as Kurume Kasuri.
- その為、玄米食増加に貢献している。
- This has contributed to the increase in brown rice consumption.
- また、孫七の妻お米も同居していた。
- Oyone, the wife of Magoshichi, also lives with them.
- (至京都駅)←山科駅→(至米原駅)
- (from/to Kyoto Station) - Yamashina Station - (from/to Maibara Station)
- 「多米王 父ハ用明 母ハ蘇我女也」
- The Prince Tame, his father was the Emperor Yomei and his mother was a daughter of Soga.'
- この米のことを十分の一役米という。
- This rice was called the obligatory supply of one-tenth the amount of rice for sake brewing.
- 別名、ごまめ(鱓、五万米、古女)。
- It is also called Gomame.
- 米味噌・豆味噌・麦味噌の特徴と地域
- Characteristics and regions of rice miso, soybean miso, and barley miso
- 二毛作:米の裏作に麦を(畿内や西国)
- Rice and then barley (in the Kinai (the central provinces) and in western Japan) were grown as the two crops for Nimosaku (fields that produced two different crop harvests in a year).
- 江戸時代の家禄は蔵米30俵3人扶持。
- The hereditary stipend during the Edo period was thirty hyo three fuchi in warehouse rice.
- 江戸時代の家禄は蔵米30俵2人扶持。
- The hereditary stipend during the Edo period was thirty hyo two fuchi in warehouse rice.
- 現在も現役で単米酒などに使用される。
- Even today, it is still in production and used for tanmaishu and so on.
- 金米糖、金餅糖、糖花とも表記される。
- Konpeito is written in kanji characters such as: '金米糖' (golden rice candy), '金餅糖' (golden cake candy) and '糖花' (flower candy).
- 餅米の中に普通の米を混ぜてついた餅。
- Mochi produced by pounding glutinous rice mixed with ordinary rice.
- また、鍋物の残り汁に米飯を加えて煮る。
- Also, zosui is made by stewing cooked rice with the leftover soup of nabemono (a dish served in a pot at the table).
- 箸に付いた米粒などを口でもぎとる所作。
- To remove the rice or the like adhering to the chopsticks with one's mouth.
- それ以上の精米歩合は軽んじられてきた。
- So the polishing ratios of 75 percent or higher were thought little of.
- 「竪型精米機」と誤記されることも多い。
- In many cases it is wrongly written as '竪型精米機.'
- 県内産米である華吹雪を用いた純米酒用。
- It is used for junmai-shu (sake made without added alcohol or sugar) made from Hanafubuki, which is a rice brand grown in the prefecture.
- ムギまたは麦と米の飯を「麦飯」と言う。
- Meshi made of barley (mugi) and rice is called 'mugi meshi.'
- もち米を蒸して搗く(つく)と餅になる。
- If glutinous rice is steamed and pounded, then it becomes a rice cake.
- 洗わずに炊ける無洗米も市販されている。
- No-wash rice, that does not have to be washed before cooking, is also sold commercially.
- 米蔵付近より金箔貼りの鯱瓦を発見する。
- In the same year, gilded Shachigawara (Shachihoko [orca-shaped ornament] made of earthenware) was discovered in the vicinity of rice granary.
- 蒸篭(せいろう)に入れて、糯米を蒸す。
- Then, put the glutinous rice in seiro (a bamboo steamer) and steam it.
- 本格的製法(米こうじと米を原料とする)
- Orthodox production method (using Aspergillus oryzae and rice)
- 欧米でも日本料理として紹介されている。
- It has also been introduced as a Japanese dish in Western countries.
- もち米粉を練って、押し出し方式で作る。
- Tokku is produced in an extrusion process using kneaded glutinous-rice powder.
- 普通の米より、大きくて、粒の中心が白い。
- The grain of Yamada-nishiki is larger and whiter in the middle than the grain of normal rice.
- 白米の精米歩合、欠点等の精米判定を行う。
- Evaluate polished rice in the light of the rice polishing ratio and faults.
- 県内産米である華想いを用いた大吟醸酒用。
- Used for daiginjo-shu (super high-quality sake brewed from rice grains polished to 50 percent weight or less) made from Hanaomoi, which is a rice brand grown in the prefecture.
- 白米の米飯は白く、銀しゃりとも呼ばれる。
- Beihan made of white rice is white, and it is also called ginshari (silver rice).
- 米沢藩 - 14万石に減封(18万石)。
- Yonezawa Domain: the territory was reduced to 140 thousand goku (180 thousand goku).
- 第9代開化天皇玄孫で、迦邇米雷王の王子。
- He was a great-great grandchild of the ninth emperor of Japan, the Emperor Kaika, and was a prince of Kanimeikazuchi no miko.
- 別に小豆(あずき)を蒸した糯米に合せる。
- Prepare azuki beans separately, and mix them with the steamed rice.
- 糯米(もちごめ)を洗い清めて、水に浸す。
- Wash, purify and souse glutinous rice in water.
- ここにだいだい一升ぐらいずつ米麹が入る。
- This can contain about 1.8 liters worth of rice koji.
- 緑茶、麦茶、番茶、煎茶、ほうじ茶、玄米茶
- Ryokucha (green tea), Mugicha (barley tea), Bancha (coarse tea), Sencha (green tea of middle grade), Hojicha (roasted green tea), and Genmaicha (tea with roasted rice)
- 味付けした鰻と餅米を竹の皮で包んだもの。
- This is seasoned eel and glutinous rice wrapped in bamboo.
- 米ほんらいの素朴な風味と旨みを特徴とする。
- It has a feature of simple flavor and umami (taste) which rice originally has.
- そして高麗の海船を襲って人と米を略奪した。
- The pirates attacked ships of Goryeo and abducted people and looted rice.
- (至米原駅) ← 京都駅 → (至大阪駅)
- (to/from Maibara Station) - Kyoto Station - (to/from Osaka Station)
- 米の他に、豆のものもあり、甘いものもある。
- Besides rice, it can be made with beans, and it can also be sweet.
- 毎日米のとぎ汁などで潤いを与えながら梳る。
- They combed their hair every day while adding moisture to it with rice water (water left over from washing rice).
- 米を水で炊くだけで、具を入れていないもの。
- Made by boiling rice in water without any other ingredients.
- 麹 - 米、ムギ、豆など地域によって様々。
- Koji: made of rice, barley, bean and so on; showing regional variation.
- 米を溶かしたあとに「搾る」工程は存在しない。
- There is not a process of 'squeezing' after melting the rice.
- 舂米と同じく優れた人物として評価されている。
- He was also regarded as a person of high caliber same as Tsukishime no himemiko.
- 役高は1500石・現米600石が支給された。
- Its yakudaka or salary was 1500 koku and 600 rice koku.
- 柔らかく煮た小豆を米とともに炊き込んだもの。
- Made with azuki beans, which have been cooked until soft, boiled with rice.
- アメリカなど欧米ではバンジョーに比較される。
- The sanxian compares to the banjo of Western countries, including the United States.
- 2008年には久留米市で同祭典が開催される。
- The festival will be held in Kurume City in 2008.
- 1991年中国81号を食用米として試験栽培。
- In 1991, Chugoku No.81 was grown on a test basis as cooking rice.
- 米原駅で関西風に切り替わる結果となっていた。
- According to the program, the color of soup broth changed from Kanto type dark-colored to Kansai type thick-colored at Maibara Station.
- 米みそ - 大豆と米を発酵・熟成させたもの。
- Rice miso - made by fermenting and maturing soybeans and rice.
- 中心部の酒米構造(しんぱく)だけになっていく。
- In the end only shinpaku (the center structure of sake-brewing-rice) is left.
- この物語は「米百俵の精神」という言葉になった。
- This episode came to be expressed in the word, 'the spirit of Komehyappyo' (a hundred straw rice bags).
- この契約は、米国公開のための契約ではなかった。
- The purpose of the agreement did not involve showing films in the United States.
- 延喜式の中に年魚鮓、阿米魚鮓などの字が見える。
- The Engishiki (an ancient book for codes and procedures on national rites and prayers) had terms of 年魚鮓 (Ayu-zushi (sweetfish sushi)), 阿米魚鮓 (Amenouo-zushi) and so on.
- 米に醤油、塩と酒、みりんを加え炊き上げたもの。
- The rice is boiled with soy sauce, salt, sake and mirin (sweet rice wine for cooking).
- 現在では、米を炊いた物を指すのが一般的である。
- Nowadays, it generally refers to rice that has been cooked.
- もち米の焼おにぎり、ソムタム、牛肉のハーブ和え
- Isaan cuisine street stalls sell the following items: Grilled sticky rice balls, Som Tam (Chili-Papaya Salad), and dressed beef with herb sauce.
- 圧力釜を使うか、アルファ化米を使う必要がある。
- It is necessary to use a pressure cooker or alpha rice.
- 1945年 米第六軍司令官クルーガー大将入洛。
- 1945: General Krueger, commander of Sixth United States Army, entered Kyoto.
- 白米や黒米で作るマレーシアとインドネシアの粥。
- A Malaysian and Indonesian porridge made with white or black rice.
- 卵、ショウガなどで味付けしたタイ王国の米の粥。
- A Thai rice porridge seasoned with egg and ginger.
- 精米はある程度まで機械で行なえるようになった。
- Rice milling was automated to some extent.
- 米、ムギ、アワ(アワ)、ヒエ、キビ、コウリャン
- Rice, Mugi (barley, wheat, oats, etc.), foxtail millet, barnyard millet, millet, and grain sorghum
- ただし、麦縄は米と小麦粉を混ぜて作られていた。
- Meanwhile, Muginawa was made from the mixture of rice and wheat-flour.
- 水加減 一般的に米の20%増しの分量といわれる。
- The amount of water used, in general, should be 20% more water than the amount of rice.
- 徒歩衆は、蔵米の御家人で、俸禄は70俵5人扶持。
- Kachi were gokenin (immediate vassals of shogun) who were entitled to kuramai (rice preserved in the depository of bakufu) and their salary was 70 bales, the equivalent of annual rice stipend of five men.
- これを受けた家臣を蔵米取(くらまいどり)と呼ぶ。
- Vassals who received this rice were called Kuramaidori.
- お米の拒絶に八内は盗人呼ばわりして大騒ぎになる。
- Oyone refuses and Hachinai calls her a thief and makes trouble.
- この年、来目(橿原市久米町)に初めて屯倉を興す。
- In that year he also established miyake (territory under imperial control) for the first time in Kume (Kume-cho, Kashihara City).
- 米良神楽(1977年5月17日 西都市大字銀鏡)
- Mera kagura dance (May 17, 1977; Oaza Shiromi, Saito City)
- 造り酒屋に対しても原料の米配給制度が実施される。
- The rationing system of rice, material of sake, was implemented to sake breweries as well.
- 広姫の御陵は近江国坂田郡(滋賀県米原市)にある。
- Her goryo (an Imperial mausoleum) of Hirohime exists in Sakata-gun, Omi Province (Maibara City, Shiga Prefecture).
- また米飯用の食器はrice bowlと呼ばれる。
- Also a bowl for eating rice is called a rice bowl.
- 名蔵の手にかかると純米酒でも美しい吟醸香が出る。
- Capable breweries can give the flavor of ginjo sake even to junmai sake.
- 後述する茶粥の場合はかき混ぜても米が崩れにくい。
- In the case of chagayu (tea porridge) mentioned later the rice tends not to break apart even when stirred.
- 日本ではもち米を用いて作る餅がより一般的である。
- In Japan, mochi made using glutinous rice is more common.
- 炊けたもち米は蒸し布に包んだまま臼の中に開ける。
- The steamed rice is placed into a mortar still wrapped in the cloth.
- 愛宕山 (美咲町) - 岡山県久米郡美咲町にある。
- Atago-san (Misaki-cho) - It is located in Misaki-cho, Kume County, Okayama Prefecture.
- 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.
- 奥州仕置では、72万石を安堵され居城を米沢に戻す。
- In 'Oshu-shioki', a reassessment of a territorial ownership in the Oshu region, Masamune was allowed to have 720,000 goku of lands (200,160 cubic meters) and returned to Yonezawa Castle.
- 家禄は150石で、後に合力米150俵が加増された。
- Their karoku (hereditary stipend) was 150 koku (27.06 cubic meters) at first, later, added goryokumai (rice given to help the poor) 150 pyo (150 bales).
- 中国語で「小米粥(シャオミージョウ)」などという。
- It is called 'xiao mi zhou' in Chinese.
- 米の粥にヤマノイモまたはサツマイモを入れて煮た粥。
- Made by cooking yam or sweet potato in rice kayu.
- この米を日本人は、江戸時代になる前まで食べていた。
- This kind of rice had been eaten by Japanese people before the Edo period.
- 当時不足しがちだった米を補う目的だったといわれる。
- It is generally said that the idea was intended to supplement rice, of which production had often fallen short at that time.
- うるち米の餅と黒砂糖などを混ぜて芥子をまぶした餅。
- Mochi produced by mixing non-glutinous-rice mochi, brown sugar, etc., and sprinkling mustard on the mixture.
- 精白された米に200℃~400℃ほどの熱風を当てる。
- A hot air at around 200 to 400Cº is applied to polished rice.
- おもに精米歩合80%前後の日本酒純米種のことである。
- It mainly refers to Nihonshu Junmaishu (sake made without added alcohol or sugar) with the rice-polishing ratio of about 80 percent.
- 県産の酒造好適米である秋田酒こまちを用いた吟醸酒用。
- It is used for ginjo-shu made from Akita sake Komachi, which is a prefecture-grown rice suited for sake brewing.
- 2003年度:韓国、台湾、米国、中華人民共和国、香港
- 2003: South Korea, Taiwan, US, China and Hong Kong
- 良食味米はタンパク質等のデンプン以外の成分が少ない。
- Other than starch, good-tasting rice does not have as much nutritional components such as protein.
- 関東では、米菓煎餅を焼いて売る煎餅屋も多くみられる。
- In the Kanto region, there is a number of senbei shops which specialize in making and selling beika-senbei.
- 三角点が置かれている頂上は、滋賀県米原市に位置する。
- The top of the mountain where the triangulation point is placed is in Maibara City, Shiga Prefecture.
- したがって爆ぜた玄米の割合が多いものは粗悪品である。
- Therefore, when the proportion of burst brown rice is high, it is considered an inferior product.
- 玄米茶の品質は茶葉よりもむしろ玄米の質に左右される。
- The quality of genmaicha depends more on the quality of the brown rice than the tea leaves.
- 米味噌の色は、黄色や黄色を帯びた白色、赤色など多様。
- Rice miso varies in color from yellow to yellowish white and red.
- 主に日本酒醸造に用いられており、酒米の王様といわれる。
- It is mainly used for sake (rice wine) brewing, and it is called the king of sake rice.
- それ以前は、純米酒は精米歩合70%以下と決まっていた。
- Before then, the rice-polishing ratio was set at 70 percent or lower.
- 総破精型(そうはぜがた) 破精が米の全体に生じた場合。
- Sohaze type: When Haze appear the whole rice.
- 今では精米歩合30%台の高級酒もめずらしくなくなった。
- Nowadays, high-class sake with polishing ration of 30 percent is not rare.
- 玄米食を始める場合、白米に混ぜて炊いてみる方法がある。
- When starting to eat brown rice, there is a method of mixing it with white rice.
- 玄米を炊くと、胚乳は膨らみ糠層は膨らまないので破れる。
- When brown rice is cooked, the endosperm expands but the rice bran layer does not expand, and therefore the rice bran layer bursts.
- 彰仁親王の妃は、筑後国久留米藩主有馬氏頼咸の長女頼子。
- Imperial Prince Akihito's Empress was the Lord of the Kurume Domain in Chikugo Province, Yorishige ARIMA's oldest daughter, Yoriko.
- ブラジル、アルゼンチン(ルクセンブルク、米国立ち寄り)
- Brazil and Argentina (The Emperor also stopped at Luxembourg and the United States of America)
- 久留米市の高良大社には、高良玉垂神として祀られている。
- He is enshrined as Koratamatare no Kami in Kora Taisha Shrine in Kurume City.
- 下男杢助実は寺澤搭十郎.......二代目 市川米十郎
- Mokusuke, the manservant; actually Tojuro TERASAWA…Yonejuro ICHIKAWA (the second)
- 見た目は米俵に似ているが、中身に何か入ってる訳でない。
- Although it looks like a bag of rice, it doesn't contain anything.
- 「片」方だけに「白」米を用いることからこの名がついた。
- The name of this method derives from the fact that only one (kata) of the types of rice used for making sake is polished (haku).
- 米飯とカレーソースが別々に出されるものがカレーライス。
- Curry rice refers to the ones with the rice and the curry sauce served separately.
- 福岡県久留米市の観音寺にも牛鬼の手とされるミイラがある。
- In Kannon-ji Temple in Kurume City, Fukuoka Prefecture, there is a mummified hand which is reported to be Ushioni's.
- かつては米がほとんど取れない山村では重要な食糧であった。
- Tochi mochi was important foodstuffs once in the mountain village where rice is hardly grown.
- 食事全般を指す場合は、米飯を含まない食事にも用いられる。
- When it is used to refer to a meal in general, it can also be used for meals that do not involve cooked rice.
- 鎌倉時代頃から組織され、取扱うのは主に荘園からの年貢米。
- Toimaru, which came to be organized during the Kamakura period, mainly handled nengumai brought forward by manors.
- 米の粥の上に出汁を張り、鯛などの魚の切り身を乗せたもの。
- A dish consisting of dashi stock poured over rice kayu, and it is topped with sliced pieces of fish such as sea bream.
- うるち米の餅を板に付け火であぶり、味噌が塗られている餅。
- This mochi is produced by putting non-glutinous-rice mochi on a board, roasting it directly over a fire, and applying miso (fermented soybean paste) on it.
- 欧米、特にヨーロッパ圏の料理が日本独自の進化をしたもの。
- Dishes originated in Europe or the United State, especially, in Europe, but have been transformed into Japan-specific ones
- 米を融かした液を丸ごと使い、麹・酵母を投入し発酵を進める。
- The liquid of melted rice is used entirely, to which malt and yeast are added to encourage fermentation.
- 琉球の御座楽を伝承した楽師も、久米三十六姓の者が多かった。
- Many of the musical masters who passed on the traditions of Ryukyu Uzagaku were members of the Thirty Six Families of Kume.
- この米百俵の売却金によって開校したのが「国漢学校」である。
- The school opened with the money gained from a hundred straw rice bags was 'Kokkan gakko School.'
- 人は生米等のβデンプンを殆ど消化できず、食べても旨くない。
- People can barely digest beta starch in grains such as uncooked rice, and it does not taste good even when eaten.
- 発芽玄米は普通の玄米より普通の炊飯器で炊くのに適している。
- Sprouted brown rice is more suitablefor cooking in an ordinary rice cooker compared to ordinary brown rice.
- 怒った太平次はおみちを殺し、家にいた孫七、お米も惨殺する。
- Taheiji, getting furious, kills Omichi as well as Magoshichi and Oyone who are in the house.
- 大坂には米沢彦八が現れて人気を博し、名古屋でも公演をした。
- In Osaka Hikohachi YONEZAWA (the first) became popular and performed in Nagoya.
- 1948年(昭和23年)6月、在日米軍のレーダー基地開設。
- In June 1948, the U.S. forces' radar base was opened.
- 諸白の技術の発達は、とうぜん精米技術と密接な関わりを持つ。
- Naturally, the development of moro-haku brewing techniques have been closely related to rice polishing techniques.
- このような中、いかに米を使わないで酒を造るかが研究された。
- In such circumstances, how to make sake without using rice was researched.
- そのため、次第に赤米は雑草稲として排除されるようになった。
- Consequently, akagome was gradually excluded from eating, being considered a weedy rice.
- 米飯の上に豚カツを敷き、その上にカレーソースをかけたもの。
- This is a dish with tonkatsu on rice served with curry sauce over it.
- 生米から炊いて作る粥で、米と水の分量比により呼称が異なる。
- This is a kayu made by cooking uncooked rice, and there are different names depending on the ratio of rice to water.
- 香ばしさは爆ぜた玄米よりも狐色の炒った玄米のほうから出る。
- Its fragrant smell and flavor are derived more from brown rice being roasted until light ginger than from the burst brown rice.
- 蒸し器がない場合は炊飯器のもち米の指標を選択すれば足りる。
- When a steamer is not available, there is no problem when selecting the index for glutinous rice on a rice boiler.
- 一口に米と言っても、地域によって米の種類や炊き方が異なる。
- Even rice is different in localities in terms of kind and the way of cooking it.
- 良く研いだ白米を水に浸し、少量の飯を布袋に包み同じ容器に浸す
- Soak thoroughly washed rice and a small amount of cooked rice wrapped in a cloth bag in the same container.
- 融米の工程ではデンプンはオリゴ糖にまでしか分解されていない。
- During the process of melting the rice, starch is broken down to oligosaccharide.
- 突破精型(つきはぜがた) 破精が米粒の一点だけに生じた場合。
- Tsukihaze type: When Haze appear only at a part of a rice grain.
- 洗米 釜に水を入れ、攪拌すると、水が白く濁るので水を捨てる。
- Washing rice, when water is poured into the rice pot and mixed, the water becomes white and cloudy so the water is drained.
- 米原インターチェンジから国道21号を伊吹町・関ヶ原町方面へ。
- From Maibara Interchange, take the National Route 21 toward Ibuki-cho and Sekigahara-cho.
- 各大名は近くにあった太閤蔵入地の米などの納入の義務があった。
- Each feudal lord had several duties including the payment of rice to Hideyoshi's directly-controlled land near their territory.
- 一方、スギが少ない欧米等ではスギが原因となる花粉症は少ない。
- On the other hand, there are fewer cases of hay fever triggered by Japanese cedar pollen in Europe and North America where there are few Japanese cedar trees.
- これは、米で納めるべき年貢を銭で代納する「分銭」に由来した。
- The system originated from 'bunsen,' which was a system of paying nengu (land tax) by coins instead of rice.
- - 有間皇子を絞首刑に、塩屋鯯肴と新田部米麻呂を斬刑にする。
- - Prince Arima was executed by hanging and SHIOYA Seiko and NIITABE no Yonemaro were beheaded.
- 幽斎死去後には細川家から扶持米3千石が給されることになった。
- After Yusai died, 3,000 koku of Fuchimai (salary rice) was supplied from the Hosokawa family.
- 麹米、掛け米ともに精白しなければ並酒(なみざけ)と呼ばれた。
- The brewing method using unpolished rice for both the koji-mai and the kake-mai, as well as the sake made using this method, were both called 'namizake.'
- Sake made using unpolished rice for both the kojimai and kakemai was called namizake (regular grade sake).
- 中華粥の場合、日本の粥より米が原型を残していない場合が多い。
- It is often the case that the rice in Chinese congee does not retain its shape unlike Japanese kayu.
- 米の源流をたどると、インディカ種とジャポニカ種にたどりつく。
- Going back to the original point of rice, we find two kinds of rice: Indica and Japonica.
- 名古屋市のういろうは米を主とする粉に砂糖を加え、蒸して作る。
- The Uiro in Nagoya City is made by adding sugar to the flour mainly made of rice; and steaming this.
- 国際的には英米などから批判を受けて、日独伊三国同盟を結んだ。
- In response to international criticism from Britain and the U.S., Japan concluded the alliance of Japan, Germany and Italy.
- 滑りをよくするためにおからや米ぬかで乾拭きをしてつやを出す。
- To have better sliding properties, the stage is polished with bean curd refuse or rice bran to a glassy finish.
- 寿司食が一般化した欧米諸国だが、鰻の蒲焼はあまり好まれない。
- Even though sushi has become popular in the western countries, eel kabayaki has not enjoyed the same popularity.
- スペインやメキシコなどの欧米諸国でもタコを食べる地域がある。
- There are also regions in the western countries such as Spain and Mexico that consume octopus.
- 赤味噌は、東北地方(米)・中京圏(豆)を中心に作られている。
- Red miso is produced mainly in the Tohoku region (rice) and Chukyo area (soybean).
- 煮込んで水分を飛ばし、米飯の粒の形をさほど残さないのがおじや。
- For ojiya, ingredients are stewed to extract water and the original shape of rice is not left so much.
- なお、酒造米の精米歩合は、正確には次の3つに分けて考えられる。
- Furthermore, the the rice-polishing ratios of rice for sake brewing are grouped into the following three categories.
- 大根は輪切りにして皮をむき、米のとぎ汁で一時間ほど下茹でする。
- Slice daikon in rounds, peel it, and boil it in rice-water (milky water resulting from washing uncooked rice) preparatorily for about an hour.
- そのほか、原料となる米に菊の花の香りを移すものなど、諸説ある。
- In addition, there are some other recipes; for example, chrysanthemum-scented rice is used to make sake.
- 主に、米で納めるため、その米を年貢米(ねんぐまい)と呼ばれた。
- As the nengu was mainly paid by rice, the rice used for the taxation purpose was called 'nengumai' (the annual tribute rice).
- 最も一般的なのは米原市側の伊吹山スキー場から登るコースである。
- Starting to climb at Mt. Ibuki ski resort on the Maibara City side is the most common course.
- 特に立石は久留米藩領内に匿われている大楽とも連絡を取っていた。
- Especially, Tateishi was in contact with Dairaku who was being given shelter in the domain of Kurume.
- 古くは別に延米として米量を決めず、枡に山盛りにして納めさせた。
- Previously, a payer filled a masu (a measure) to overflowing with rice and rendered it because the amount of nobemai (additional rice to cover the loss in weight of the land tax rice) was not set.
- 弥作、八百屋久兵衛…市川米十郎(のちの市川鰕十郎 (5代目))
- Yasaku and Kyube YAOYA: Yonejuro ICHIKAWA (later Ebijuro ICHIKAWA V)
- 白玉(しらたま)とは、白玉粉と呼ばれる米粉で作った団子である。
- 'Shiratama' is dumplings made from rice flour called shiratamako.
- 本家の日野家と同様に名家 (公家)の家格で、家禄は蔵米30石。
- The family rank was Meika as the Hino family (the head family) with a hereditary stipend of thirty koku in warehouse rice.
- 博多の練酒は、餅米を用い、醪(もろみ)を臼で引きつぶして造る。
- Nerizake from Hakata is made by using glutinous rice and grinding moromi (raw unrefined sake) with a mortar.
- 神棚から供えてあった米粒を持ってきて、寝ている娘の口につけた。
- He took grains of rice offered at the household Shinto altar and put them on the daughter's lips.
- 米国ニューヨークの中国人街では招き猫はポピュラーな存在である。
- Maneki-neko are also popular in the Chinatown section of New York City, in the U.S.A.
- 欧米では日本でいうところの紅茶キノコをKombuchaと呼ぶ。
- In Europe and America, what is called black tea fungus in Japan is called Kombucha.
- 普通の玄米より普通の炊飯器で炊くのに適した発芽玄米も登場した。
- Sprouted brown rice, which suits being cooked in a normal rice cooker better than standard brown rice, has recently appeared on the market.
- いもち病(稲熱病)にかかりやすく、普通の米より育てるのが難しい。
- As it is easily affected by bacterial rice blight, it is more difficult to cultivate it than normal rice.
- これを酒母として、蒸した米と麹を使用する通常の日本酒造りを行う。
- Using this as syubo (yeast mash), they generate ordinary Japanese sake made from rice and rice molt.
- もち米だけの餅よりも黄土色や茶色がかっており、独特の苦味がある。
- Tochi mochi has tinges of yellow ocher and brown compared to a rice cake made from only glutinous rice, and has unique bitterness.
- 巻菱湖・貫名菘翁らは晋唐派であり、市河米庵などは明清派であった。
- Ryoko MAKI and Suo NUKINA supported the Jin-Tang style, while Beian ICHIKAWA the Ming-Qing style.
- 米騒動を契機とする大正デモクラシーと呼ばれる政治運動が起こった。
- A political movement called Taisho democracy started with rice riots.
- - 米商人が多く、1330年、後醍醐天皇が安価に米を拠出させた。
- Many rice merchants lived here and in 1330, Emperor Godaigo had them sell rice at a discounted price.
- 1937年に日中戦争が開戦され米不足のため酒の生産量が減少した。
- The Sino-Japanese war began in 1937, when the production volume of sake decreased due to rice deficit.
- (『北史』卷九十四 列傳第八十二 勿吉國「嚼米為酒 飲之亦醉」)
- ('嚼米為酒 飲之亦醉' written in 'Hokushi' volume 94, Retsuden No.82 Wiji-koku)
- かつては米作などの農業、およびタケノコなどの採取が有名であった。
- Oyamazaki-cho was known for agriculture such as rice farming as well as gathering of bamboo shoots.
- なお、迦邇米雷王は京都府京田辺市・朱智神社の主祭神であるという。
- Additionally, Prince Kanimeikazuchi had been the shusaijin (main enshrined deities) of the Suchi-jinja Shrine, which is located in Kyotanabe City, Kyoto Prefecture.
- 淡口醤油の場合、仕込工程の末期に甘酒や米麹を添加することがある。
- Regarding usukuchi soy-sauce, Amazake (sweet mild sale) or malted rice may be added in the end of preparation process.
- 笊籬の中に蒸米を入れ、水中であらかじめ乳酸発酵させて酛をつくる。
- The steamed rice is put into ikaki, and is converted into moto by the lactic acid fermentation in water.
- 同県農業試験場にて純米吟醸酒に合う酒米として交配開始、選抜固定。
- Cross-fertilization was conducted by the Prefectural Agricultural Experiment Station as sakamai suitable for ginjo sake with no added alcohol, and selection and fixation were conducted.
- 廉価なつき餅には餅米粉に馬鈴薯等のデンプンを加えたものさえある。
- There is even some inexpensive tsuki-mochi which is made from glutinous rice flour with starch added from like a potato, etc.
- 草餅と同じでうるち米、米の香りを楽しむため、小豆こしあんが基本。
- Kashiwa-mochi is made from non-glutinous rice similarly to kusa-mochi and this mochi basically includes filtered sweet red-bean paste in it to enjoy the scent of the rice.
- 明治期以降白米食が全国的に広まり、脚気は日本人の国民病となった。
- The habit of eating polished white rice has spread throughout Japan during the Meiji period and later, making beriberi a national disease in Japan.
- 次の米原駅からは完全な関西風の薄いだしになるという結果であった。
- Furthermore, Udon noodle shops next to Maibara Station and stations situated further west reportedly served thin soup broth, the vary Kansai-type of soup broth.
- また、米麹が多く使用される味噌ほど熟成期間が短く済む傾向もある。
- Miso made with a lot of rice koji (malted rice) tend to mature in a short period.
- 白米を蒸し、30度程度に冷やしてから麹と水を混ぜ、加える(中添え)
- After steaming white rice and cooling it down to about 30 degrees, add rice malt and water (second addition).
- つまり、これにより精米歩合を、米1000粒単位で精査するのである。
- That is that the rice-polishing ratio of every 1,000 grains is closely measured.
- 日本酒麹の菌糸が蒸し米に根つき、喰いこんだように見える状態をいう。
- It refers to a condition that the hyphae of the sake rice malt have taken root, which looks to be cut into steamed rice.
- 帝国主義時代に入った欧米列強の進出・侵略の手は東アジアにも迫った。
- In the age of imperialism, the great powers of Europe and the United States started to advance into and occupy East Asia.
- 「兵粮米が無ければ、若い者が片隅で徴発することのどこが悪いのだ。」
- What is wrong with young men requisitioning in one corner when there is no provision of rice for the army?
- 幕末に至って欧米諸国を範に幕府や雄藩は近代的な艦隊の創設に向かう。
- At the end of the Edo period, the bakufu and major domains started to establish their modern fleet.
- 幟仁親王は維新以後の急速な生活様式の欧米化に対して消極的であった。
- People's lifestyle rapidly became Westernized after the Meiji Restoration, but Imperial Prince Takahito displayed a negative attitude toward this movement.
- なお、滋賀県米原市の朝妻神社には、皇子の墓と称する宝篋印塔がある。
- At Asatsuma-jinja Shrine in Yonehara City, Shiga Prefecture, there is a pagoda called Hokyoin-to, which is said to be the tomb of Hoshikawa no miko.
- 当時の烏梅は収益率がよく、年によっては米や麦の数倍の値段となった。
- In those days, Ubai was highly profitable and depending on the year was valued several times higher than rice or wheat.
- 麹米と掛け米の両方に精白米を用いる諸白からは格下の酒とみなされた。
- It was regarded as being a lower grade sake compared to morohaku which was made using polished white rice for both the kojimai and kakemai.
- だが、日本では法律上は不労所得だが、欧米では所得であることが多い。
- However, in Japan this is regarded as unearned income, while in the West it is often regarded as ordinary income.
- 旧暦八月(今の新暦では七月ごろに相当)に前年に収穫した古米で造る。
- In August of the old lunar calendar (around July in the modern calendar), old rice from the previous year's harvest was brewed.
- その際に、供物のお下がりとして人間も赤米を食べていたと想像される。
- On such occasions, it might be assumed that the people could have eaten the rice once it was offered to their deity.
- 古くは、玄米を発芽させ、玄米中の糖化酵素を利用して製造されていた。
- In ancient times it used to be manufactured by using brown rice seedlings and the diastatic enzyme it contains.
- (欧米では手のひらを相手に向ける日本の招き方だと「失せろ」になる。
- (To Americans and Europeans, the Japanese beckoning gesture of facing the palm to the front means 'Get out of here!'
- 芽の部分だけにしたものを 芽ひじき、姫ひじき、米ひじきなどという。
- Products of separated bud parts are called me hijiki (bud of hijiki, the leaf of the plant), hime hijiki (bud of hijiki, the leaf of the plant), kome hijiki (bud of hijiki, the leaf of the plant), and the like.
- もち米は水洗いし、6~8時間程度水に浸し、ザルに開けて水切をする。
- Glutinous rice should: be washed with water; be dipped in water for six to eight hours; and moved to a colander to remove water.
- 「精米歩合とは、白米のその玄米に対する重量の割合をいうものとする。」
- The rice-polishing ratio is the ratio of the weight of polished rice to brown rice.'
- 織部流を合わせて、米川流の香道、伊勢流の礼法と合わせ伝えられている。
- The school has been passed down for generations by being further combined with the traditions of Oribe-ryu school of tea ceremony, Yonekawa-ryu school of kodo (incense-smelling ceremony), and Ise-ryu school of reiho (manners and etiquettes).
- 一尾伊織の門人には稲葉正喬、米津田賢、高木正陳、舟橋希賢などがある。
- The disciples of Iori ICHIO included Masataka INABA, Tadakata (also known as Takata or Michikata) YONEKITSU, Masanobu TAKAGI and Kiken FUNABASHI (舟橋希賢).
- かつてはモチ米とヌカで作った糊を使っていたが現在はゴム糊なども使う。
- The glue made from sticky rice and rice bran was once used, and gum is used nowadays.
- 白米の米飯は、デンプンの割合が多い程、食感に日本人好みの粘りがある。
- In beihan made with white rice, the higher the amount of starch is the stickier the texture is, which is what the Japanese favor.
- 栄養成分も味の成分も多く味わいが豊かで、白米の飯には無い旨さがある。
- It has more nutrients and flavor components with rich taste, and there is a wonderful taste that is not found in white rice.
- 災害時用の備蓄米(不動穀)を差し引いた残りが国衙の主要財源とされた。
- After earmarking some rice for stockpile (Fudokoku staple) for an emergency, the remainder was regarded as main financial resources of kokuga (provincial government offices).
- 歴史学者の久米邦武は、『日本外史』と共に「劇本の類」と酷評している。
- A historian KUME Kunitake severely criticizes 'Dai Nihonshi' as well as 'Nihongaishi' as 'a kind of script.'
- 王は少毘古名命・応神天皇と並び滋賀県米原市・日撫神社に祀られている。
- He is enshrined in Hinade-jinja Shrine located in Maibara City, Shiga Prefecture together with Sukunahikona no mikoto and the Emperor Ojin.
- 日本列島での米の口噛み酒は、縄文時代後期以降であると考えられている。
- It is thought that kuchikami-sake was produced for the first time in Japan during the latter half of Jomon period.
- できあがりは玄米の色が残り、茶色もしくは黄金色がかってかすんでいた。
- The result was brownish or goldish, and cloudy, with the color of genmai.
- それを見た宰相殿に、自分が貯えていた米を娘が奪ったのだと嘘をついた。
- When the prime minister saw him he lied, saying that the daughter took the rice he had been saving.
- ハレの日には、餅、赤飯、白米、尾頭つきの魚、日本酒などが飲食された。
- On hare days, food and drinks such as mochi (rice cakes), sekihan (glutinous rice cooked with azuki beans), white rice, fish with the head and the tail, and Japanese rice wine were consumed.
- こうすると約10分で米のデンプン質が融解してオリゴ糖になり、液化する。
- In about 10 minutes, the rice protein melts and becomes oligosaccharide and is liquidized.
- 特に茶道については一尾伊織の門人の米津田賢に入門して奥伝を受けている。
- For tea ceremony, he learned under Tadakata (also known as Takata or Michikata) YONEKITSU, who was a disciple of Iori ICHIO, and was taught from him the esoteric and specialist techniques.
- 地租改正によって従来の米年貢を廃止し、金納地租に代えて財政基盤とした。
- The previous annual rice tax was abolished and replaced by money payment of land-tax with implementation of the land-tax reform to secure a fiscal base.
- 中橋家住宅(重要文化財) - 屋号を「米彦」といい、米屋を営んでいた。
- Nakahashi Residence (Important Cultural Property): The Nakahashi family ran a rice store under the trade name of 'Yonehiko.'
- 明治時代に入ると、欧米の影響で近代的な五十音検索の国語辞典が登場した。
- As the Meiji period began, under the influence of western culture, there appeared a modern style dictionary of Japanese-language in which the words were arranged in the order of the Japanese syllabary.
- 中国で一般的な、米の粥に豆類、ナツメなど8種類の材料を加えた、甘い粥。
- A sweet dish common in China, which is made by adding eight ingredients such as beans and jujube to a rice congee.
- そこで彼らは、備蓄米を自分がやっている酒蔵へ原料として回したのである。
- Then, they used stockpiled rice as a material for sake brewing which they managed.
- 掛米とは、同じく醪造りの工程のためにとっておかれた蒸し米のことである。
- The kakemai is the steamed rice that was left aside for the moromi (sake mash) process.
- 赤い色のついた豆の煮汁は冷まし、米を浸しておく事で赤飯の色付けとする。
- Cool down the red-colored broth of the parboiled beans or peas, and immerse the rice in it in order to make the rice reddish when it's steamed or boiled.
- この理由により、海外の巻き寿司は米が外側で海苔が内側にあることが多い。
- For this reason, overseas the 'maki zushi (sushi roll)' has the rice part outside and the nori part inside.
- カレーライスは、米飯(ライス)にカレーソースを掛けた日本の料理である。
- Curry and rice is a Japanese food which consists of rice and a curry sauce poured over the rice.
- 別名のごまめ(五万米)はイワシを肥料とすると米が豊作となったことから。
- Its another name, Gomame, fifty thousand grains of rice, was based on the fact that the sardine fertilizer produced a good harvest of rice.
- また、別の応用では、台(米飯)をうどんに変えたカツカレーうどんもある。
- Also, other applications include katsu-curry udon (Japanese wheat noodle) in which the base (rice) is replaced by udon.
- この時の米の状態は祝いごとの時に食べる赤飯と同じか若干固い程度である。
- The state of the rice in this stage is that the rice has a hardness equal to that of festive red rice or a little harder.
- 最低限度の状態としては杵で搗いたときに蒸した米が飛散しない程度である。
- The state indicating it is at least ready is when the steamed rice does not scatter when the rice is pounded by the pestle.
- が、大学時に落語に転向し、桂米朝 (3代目)に入門、古典落語を修める。
- But he turned to rakugo when he was in college, and became a disciple of Beicho KATSURA (the third), where he learned classical rakugo.
- 米味噌の多く消費される地域は、東日本全域と、北陸地方、近畿地方である。
- Rice miso is mainly consumed in all eastern Japan, Hokuriku and Kinki regions.
- しかしながら、欧米の場合と同じく「魚」として食用にされていたようである。
- However, it seems that whale meat was eaten as 'fish meat' in Japan like in Europe and the United States.
- 但し、外食産業等で米に二つ割の大麦を混ぜて炊いた飯は通常麦飯と呼ばない。
- However, meshi made by mixing split barley into rice, as they are served in the restaurant industry, is generally not called mugi meshi.
- 家督はその子弾正元朝に相続を許され、元朝には蔵米2000俵が支給された。
- His son, danjo Mototomo, inherited the family estate and was given 2,000 bales of kuramai (rice preserved in a depository by the Edo bakufu and domains).
- エンバク、米、セモリナ、ソバ、キビなどから作るロシアや東ヨーロッパの粥。
- A Russian and Eastern European porridge made from grains such as oats, rice, semolina, buckwheat and millet.
- わけても深刻だったのが食糧難、とくに原料となる米の絶望的な不足であった。
- Among them, food shortage, especially the desperate shortage of rice as ingredient, was fatal.
- 一つへぎへぎ、かき餅・生姜、お盆豆・盆米・盆ゴボウ、摘タデ・摘豆・摘山椒。
- Hitotsu hegi hegi, hegihoshi hajikami, bonmame bongome bongobo, tsumitade tsumimame tsumizansho (together with cracker and ginger, beans, rice, burdock roots for Bon festival; and picked knotweeds, beans and pepper grains are put on a tray).
- 特に、米を指していう場合には整粒米(せいりゅうまい)という用語も使われる。
- Especially, when seiryu-buai is used to refer to rice, a term, seiryu-mai is also used.
- また、新政府は欧米列強の桎梏から脱出する為、富国強兵を国の重要政策とした。
- Additionally, to break away from the fetters of powerful Western countries, the new government forged ahead to increase the wealth of the country and build up the military might that was recognized as an important political agenda of the time.
- 蒸らし足りないと米に芯が残るが、蒸らしすぎるとベチャベチャになってしまう。
- If steaming is inadequate then the rice will not be cooked through, but if steamed too much then the rice will be too pasty.
- 「徒士」は扶持米をもらい、徒歩で戦うもので、「御目見え」の資格を持たない。
- The 'kachi' were given fuchi mai (an allowance in rice), fought on foot and did not have the entitlement of 'omemie.'
- ただし、租庸調の崩壊に伴って、代わりに年料租舂米が用いられるようになった。
- However, with the deterioration of Soyocho, Nenryososhomai (tax payment in milled rice) became used.
- そのために貫高制は経済的に混乱し、やむなく米などによる代納も行われていた。
- As a result, kandaka sei became disorganized economically, and there were cases in which the payment of tax by rice, instead of by coins, was accepted under unavoidable circumstances.
- 現在、減塩食の流行や食事の欧米化に伴い、醤油の国内消費量は減少傾向にある。
- As low-salt food or westernized diets are getting popular, domestic soy-sauce consumption tends to be on the decrease.
- 酒粕は、清酒製造時の副産物のため、原料米由来の胚芽等が含まれることがある。
- Since sakekasu is a by-product of manufacturing refined sake, it sometimes contains the rice germ.
- 酒屋たちは抵抗、反発し、十分の一役米は享和3年(1803年)に廃止された。
- Sake breweries fought and protested against it and the obligatory supply of one-tenth the amount of rice for sake brewing was abolished in 1803.
- そして、食味の劣る赤米を領主が嫌って年貢として収納することができなかった。
- Moreover, feudal lords didn't like to take akagome (red-kernelled rice), which was inferior in taste compared to the new breed, and refused to accept it as nengu (an annual land tax).
- しかし稲作技術の発展による品種改良でより収量が多く作りやすい米が出てきた。
- However, the breed improvement achieved through the development of rice-growing techniques brought about a new kind of rice that could easily be produced in larger quantities.
- 瓦せんべいなどが代表的なものであり、八ツ橋のように米を材料とするものもある。
- One of the best known of this type is kawara-senbei (senbei shaped like a Japanese traditional roof tile), and there are other types made from rice powder such as Yatsuhashi (a specialty confectionery in Kyoto).
- 高地では普通の炊飯器で炊くと水の沸点が下がるので、米粒に芯が残るようになる。
- At high altitudes, the boiling temperature of water decreases, and cooked rice by an ordinary rice cooker will leave a hard core at the center of the rice grain.
- それらとの戦いのなか、久米田の戦い(現在の岸和田市)で弟の三好義賢を失った。
- With the struggle with them, Nagayoshi lost his brother Yoshikata MIYOSHI in the battle of Kumeda (present Kishiwada City).
- 吹きこぼれない程度の強火で、米が自然に対流するように炊くのが良いといわれる。
- It is said that the rice should be cooked over a high heat, allowing the grains of rice to move naturally, but without the liquid boiling over.
- しかし、白粥の場合は炊くときにかき混ぜると米が崩れ、おねばが出て味が落ちる。
- However, in shirogayu (white rice porridge), stirring makes the grains of rice fall apart, producing oneba and making the kayu less flavorful.
- また、愛知県津島市にはあかだ・くつわと呼ばれる米粉を用いた古い油菓子がある。
- There are fried sweets made of rice flour known as Akada and Kutsuwa that have been in existence since long time ago in Tsushima City, Aichi Prefecture.
- 餅とあるが材料はうるち米、のびずに歯切れのよい食感を味わう、小豆つぶしあん。
- Though this is a kind of mochi, its material is non-glutinous rice and, when we eat it, we can taste a nice feeling in our mouth because it does not stretch and can be easily bitten off without being sticky, and it includes sweet crushed-red-bean paste in it.
- この時の表面は米の形が識別できるものと餅状になったものが混ざった状態である。
- The surface layer at this time is formed by the mixture of the rice particles which are identifiable and rice which has become mochi.
- 欧米では1月1日のみ休日で、翌1月2日から金融市場などは平常業務を開始する。
- In Europe and the US, only January 1st is a holiday and financial markets, etc., start their normal operation on the next day, January 2nd.
- (この点で、毎年評価が更新される食用米の地区指定とは意味合いが大きく異なる)。
- (This is greatly different from the system of the area designation for the cultivation of edible rice, which renews its evaluation every year).
- どぶろく(濁酒)とは炊いた米に米麹や酒粕等に残る酵母などを加えて作る酒である。
- Doburoku (Dakushu) is a kind of sake produced by adding yeasts remaining in malted rice, sake lee and the like and other ingredients to steamed rice.
- その他「会津宝生」「南部宝生」「佐渡宝生」「久留米宝生」などの地域地盤が残る。
- The Hosho school still have some other regional branch schools such as 'Aizu Hosho,' 'Nanbu Hosho,' 'Sado Hosho,' and 'Kurume Hosho.'
- なお、カキの生食が普及している欧米ではフライで供する料理方法は一般的ではない。
- In Europe, where oyster is generally eaten raw, oyster is not commonly fried in cooking.
- 日本では、白米を炊く場合、表面に付いているの糠の粉を、炊く前に水で洗い落とす。
- In Japan, when cooking white rice, rice bran powder on the surface is rinsed away with water before cooking.
- しかし、スギがないはずの欧米でも、スギ花粉も花粉症の原因になるとよく言われる。
- However, it is often stated that Japanese cedar pollen is a cause of hay fever in Europe and North America where there would not expected to be any Japanese cedar trees.
- 神武東征において、八咫烏の先導により久米氏を率いて菟田(宇陀)への道を開いた。
- During the Jinmu tosei (Eastern expedition of the Emperor Jinmu), he opened the way to Uda guided by Yatagarasu (Japanese mythological big crow), leading the troops of the Kume clan.
- 不思議に思った画僧たちが小僧の案内で井戸端へ行くと、1人の娘が米を研いでいた。
- Artist-monks, in wonder, were led by the trainee priest to the well where a young girl was washing rice.
- 1945年1月16日 米軍爆撃機B-29 (爆撃機)編隊が上空飛来のうえ空襲。
- January 16, 1945: U.S. B-29 Superfortresses (bombers) flew over in formation and launched an air raid.
- (昭和4年合併)上・下風呂屋→風呂屋町、上・下南部→南部町、北・南久米→久米町
- (Merged in 1929) Kamifuroya and Shimofuroya => Furoya-machi, Kaminanbu and Shimonanbu => Nanbu-cho, Kita Kume and Minami Kume => Kume-cho
- 北米の鉄板焼き専門店では、料理人が炎を用いたショーを見せることで知られている。
- Teppanyaki restaurants in North America are known for the chef's fire show.
- またクラークは寮での米食を禁止し、ライスカレーのみを例外としたといわれている。
- Clark is said to have prohibited eating rice in the dormitory with the only exception of rice curry.
- 同県では長らく、酒造が盛んなわりには酒米の供給を県外からの移入に依存していた。
- Although sake brewing had been popular in Kochi Prefecture, it depended on areas outside the prefecture for supplies of sakamai.
- 次に、描かれた下絵の上から米糊やゴム糊などの防染剤で正確に輪郭線を置いていく。
- Next, contours are precisely drawn with the resisting agent such as rice glue or rubber glue over the drawn preliminary sketch.
- しかし、平成16年(2005年)1月1日から、純米酒の精米歩合規定が撤廃された。
- However, the official regulation on the rice-polishing ratio for junmaishu was abolished on January 1, 2005.
- 酒造用に用いる精白割合の高い白米を得るには、この縦型精米機を使用する必要がある。
- This vertical type rice-milling machine is required to produce polished rice with high rice polishing ratios to be used for sake brewing.
- 当時の唐様といえば、西では海屋流、東では菱湖流・米庵流などが新派の頭目であった。
- At that time, Chinese styles were led by the new style of the Kaiya style in western Japan, and by those of the Ryoko style and the Beian style in eastern Japan.
- 承久の乱後には鎌倉幕府が備前国・備中国両国より兵粮米を受け取る権利が認められた。
- After the Jokyu War, the authority of the Kamakura bakufu (Japanese feudal government headed by a shogun) to collect provisions for the troops from both Bizen and Bicchu provinces was recognized.
- また、震源から150km以上も離れている鳥取県米子市でも、2戸の倒壊家屋がでた。
- Even in Yonago City in Tottori Prefecture, 150km away from the epicenter, 2 houses collapsed.
- 2006年4月23日 - 棚田に酒米を植える「酒づくりオーナー企画」が始まった。
- The 'sake-making owner project,' in which the participants planted rice for brewing sake in Tanada, was started on April 23, 2006.
- この家系は久留米藩のほかに、享保年間には伊勢西条藩の大名に昇格するなど繁栄した。
- This family lineage prospered as ascended to be the daimyo (feudal lord) of Ise Saijo Domain in the Kyoho era, as well as the Kurume Domain.
- 日本の火縄銃は、米沢筒や関流砲術仕様の銃等、鉄製のものもあるが殆どは木製である。
- Some of the Japanese flintlock guns, such as Yonezawa-zutsu or guns used by Kanryu School of Shooting had ramrods made of steel but most ramrods were made of wood.
- 木柱を立て、米や家畜など多くの供物を捧げ、穢れを払い、火を以って祖先や神を祭る。
- They set up a wooden post, purify themselves, give lots of offerings like rice and cattle, and worship their ancestors and god with fire.
- - 幕府は、そのときどきの米相場や食糧事情、政争などの理由で酒造統制を行なった。
- The bakufu put controls on brewing sake in place from time to time for reasons such as: the rice market, food supply situation and political turmoil etc.
- 照り焼きは米国でも人気があり、”teriyaki”が辞書に載るほど定着している。
- Teriyaki is so popular also in the United States that the word 'teriyaki' is well established and can be found in dictionaries there.
- 古くは「増水」と表記され、米飯の量を水で増やすという意味合いが強かったと思われる。
- In ancient times, zosui was shown as '増水' (increased water), which probably had a strong connotation of increasing the volume of rice with water.
- 米粒ならびに中心部にある「心白」というデンプン質が大きく、かつ、鮮明に中央にある。
- The grain of rice is large and the starchy part in the middle called 'shinpaku' is also large and prominent in the center of the grain.
- 通常の製法では、米を蒸してデンプン質をα化させ、麹に含まれる酵素を働きやすくする。
- In ordinary sake-making methods, the starch component of that rice is gelatinized by steaming the rice to make the enzyme contained in rice malt work more effectively.
- 一般的に、突破精型は日本酒吟醸酒などに、総破精型は日本酒純米酒などに向くとされる。
- It is generally said that Tsukihaze type is good for Ginjo sake (high-quality sake brewed at low temperatures from rice grains milled to 60 % weight or less) and Sohaze type for Junmai sake (sake in which only ingredients are rice and yeast).
- また具体的に造り手など人間の肉眼からすると、米のあちこちに出てくる白い斑点をいう。
- It also refers in particular to many white spots appeared on the surface of the rice seen by the naked eye of a manufacturer.
- なお現在では、食用米の精白には従来の横型精米機に加え、この縦型精米機も使用される。
- Nowadays, in addition to the traditional horizontal rice polisher, this vertical type rice-milling machine is used to polish rice we eat.
- 文化面では、欧米から新たな学問・芸術・文物が伝来し、その有様は文明開化と呼ばれた。
- In culture, new science, art and other cultural products were brought to Japan, and this state was called civilization and enlightenment.
- 大正7年(1918年):シベリア出兵、米騒動、大学令公布、スペイン風邪の世界的流行
- 1918: Siberian Intervention, rice riots, promulgation of University Act (Daigaku Rei), and the Spanish flu pandemic
- 文明開化を経て封建主義や鎖国の影響も影をひそめ、欧米から近代文化がどっと流入する。
- After civilization and enlightenment, the influence of feudalism and national isolation seemed to disappear and modern culture flooded into Japan from Western countries.
- 材料の酒は純米酒が、梅干は塩と赤紫蘇だけで漬けた昔ながらの塩辛いものが最適である。
- For best results, junmaishu (sake made without added alcohol or sugar) and old-fashioned salty umeboshi pickled in only salt and red shiso should be used.
- 農村では田畑に鍬を入れたり、縄作りの作業を始め、田の神を祀って米や餅などを供えた。
- In farm villages, people started hoeing paddy fields and making rice-straw ropes, performed a rite for tanokami (deity of rice fields and harvests), offering rice or mochi (rice cake).
- 米やワラビ、小麦粉などの粉に砂糖を加え蒸して作るが、主原料の粉は各地により異なる。
- It is made by adding sugar to the powders such as rice, warabi and flour and steaming it, and the kind of powder varies among regions.
- モチコチキンは下味をつけた鶏肉にもち米の粉(白玉粉)をまぶして揚げたハワイの料理。
- Mochikochikin is Hawaiian food which is prepared by frying pre-seasoned chicken with a glutinous rice powder (shiratamako [refined rice powder]) coating.
- 米味噌や麦味噌に比べて甘味が少なく、渋味がありうまみが強いのが、大きな特徴である。
- Compared to rice miso and barley miso, it is less sweet and has a nasty bitter taste and strong umami, which are distinguishing characteristics of soybean red miso.
- 蒸した米を30度程度に冷やしてから米麹を混ぜ、取り置いた菩提酛と水を加える(初添え)
- After cooling down the steamed rice to about 30 degrees, mix malted rice and add the bodaimoto sake mash and water (first addition)
- 日本人がふだんの食生活で食べている白米は、平均的に90 - 92%の精米歩合である。
- The average rice-polishing ratio of the polished rice which Japanese people ordinarily have in their eating habits is 90-92%.
- したがって、もろみに原材料の蒸米と水を追加するときは、同時に麹を追加する必要がある。
- Thus, when adding raw materials such as steamed rice and water to moromi, koji needs to be added at the same time.
- 信州開田高原産・北海道産・北米産・中国産など、蕎麦粉の産地・地方・国の違い等で区分。
- Soba may be broken down by buckwheat flour producing area, region, and country whereby, in that case, buckwheat flour is identified as a product of Shinshu Kaiden Kogen, Hokkaido, North America, China and the like.
- 蕎麦はたんぱく質を最も多く含む穀物で、米と大豆と共に摂ったと同じ栄養バランスがある。
- Buckwheat is the most protein-rich cereal with a nutritional balance equivalent to eating rice and soybeans together.
- そば米(そば米雑炊)は米の代わりに殻を取り除いたソバの実を使った祖谷地方の郷土料理。
- Sobamai and Sobamai zosui (buckwheat porridge) are the local specialties of the Iya region made from dechaffed buckwheat berries in place of rice.
- 最近では、健康志向で発芽玄米や雑穀入りご飯の他、Ca等ミネラルの添加剤も混ぜられる。
- Recently, because health trends, mineral additives such as calcium are mixed into the rice, besides rice dishes made with sprouted brown rice or various other cereal grains.
- しかし、それだと返って旨くないと感じる人もいるので、玄米100%も試してみるとよい。
- However, some people feel that this has the opposite effect of making the rice less tasty, so it may be a good idea to try 100% brown rice.
- 城中の甲冑300領、米700石、衾(寝具)100条、馬1500匹が夷俘の有に帰した。
- The Ifu seized 300 coats of armor, 700 goku (unit of crop yield) of rice, 100 fusuma (Japanese-style bedding) and 1,500 horses, all of which had been left in the castle.
- なお、批准を拒否している米国においては、219都市が独自に京都議定書を批准している。
- And in America, which refuses to ratify the Kyoto Protocol, 219 cities have ratified it under their own authority.
- (対馬藩の場合は農業適地があまりにも少なかったため、李氏朝鮮から米を輸入していた。)
- (In the case of the Tsushima Domain, lands appropriate for cropping were so scarce that they had to import rice from Yi Dynasty Korea.)
- 世界各国で、米作を行っている山間地域には、ほぼ棚田のような耕作地を見ることができる。
- Cultivated fields very similar to Tanada can be seen in almost all the rice-cropping mountains around the world.
- また、必要に応じて米や大豆などの買い付けなどの兵糧確保を行うのも重要な仕事であった。
- They were also given the important task of securing provisions by buying rice and soybeans when necessary.
- 嶺南は、概ね令制国の若狭国に相当し、古くから舞鶴市、米原市、京都市との繋がりも深い。
- Reinan, which almost corresponds to Wakasa Province of an ancient administrative division, has had close connections with Maizuru City, Maibara City, and Kyoto City since ancient times.
- 干拓地は現在も京都、大阪に近接した一大農業地帯として、米や野菜などが生産されている。
- Today, the reclaimed land continues to play a role as a major agricultural area within proximity of Kyoto and Osaka where various crops including rice and vegetables are being produced.
- 定勝は京都所司代の板倉勝重と共に京都守備に貢献したことから、城米2万石を下賜された。
- Sadakatsu received an imperial grant of 20,000 koku for his contribution to the defense of Kyoto together with Katsushige ITAKURA of Kyoto shoshidai (the position which administered western Japan).
- 公家からは清華家、武家からは徳川御三家と現米15万石以上の大名家が侯爵相当とされた。
- It was decided that, as Koshaku (侯爵 commonly translated as marquis), the Seiga families from kuge, Tokugawa Gosanke (three privileged branches of the Tokugawa family) from buke and the Daimyo families (feudal lord families) from buke, which had been paid the rice stipend of more than 150,000 goku (27058.5 cubic meters), were eligible.
- 中国で、12月8日 (旧暦)に食べる、米、豆、クリ、ナツメ、ナッツなどの具入りの粥。
- Eaten in China on December 8 (lunar calendar), this is a congee containing ingredients such as rice, beans, chestnuts, jujube and nuts.
- そこで幕府は、ときどきの米相場や食糧事情によって、さまざまな形で酒造統制を行なった。
- Therefore, the bakufu controlled sake brewing in various forms depending on the price of rice and food situation at the time.
- これは米を一升ぐらいずつ小分けにして管理を行き届けさせながら、熱をさますためである。
- This is to divide rice into smaller proportions of approximately 1.8 liters to cool it down while monitoring its progress.
- 一般食用米に分類されるが、生産年によって非常に強い米の力を持ち、醸造適性が高くなる。
- It's classified as general-purpose cooking rice, but depending on the year of production the rice has strong power and high brewing aptitude.
- 汁とともに温めるだけ、または水分が飛ぶほどには煮込まず、米飯の粒の形を残すものが雑炊。
- Zosui is just heating ingredients with soup or not stewing them enough to extract water from them in order to leave the original shape of rice.
- 一般に、米を粒のまま蒸して搗いたものを餅、粉をこねて丸めたものを団子というようである。
- Generally, rice steamed and pounded is called mochi; flour kneaded and shaped like a ball is called dango.
- 米を削っていくと次第に白くなっていくことから、精米作業は精白(せいはく)とも呼ばれる。
- Because the rice grains gradually turn white as they are shaved, the rice polishing process is also called 'seihaku' (making white).
- 結果としてこの戦争により日本も諸列強の仲間入りをし、欧米列強に認められることとなった。
- As a result of this war, Japan joined the ranks of powerful countries gaining recognition from powerful Western nations.
- 醒井養鱒場(さめがいようそんじょう)は、滋賀県米原市にある、県立淡水魚養殖・研究施設。
- Samegai Trout Farm is a prefectural facility for freshwater fish cultivation and research, located in Maibara City, Shiga Prefecture.
- また、棚田でとれた米であることを前面に出してアピールしブランド商品化している例もある。
- Some rices are turned into a brand by publicity activities which focus on the fact that the rices are produced in Tanada.
- 「ブルーギルは50年近く前、私が米国より持ち帰り、水産庁の研究所に寄贈したものです。」
- The bluegill is the fish that I brought to Japan from the United States of America to donate the laboratory of the Fisheries Agency about 50 years ago.'
- 1854年(嘉永7年)、武蔵国神奈川の横浜村で日米和親条約(神奈川条約)が締結された。
- In 1854, the Treaty between the United States of America and the Empire of Japan (the Treaty of Kanagawa) was concluded in Yokohama Village, Kanagawa, Musashi-no-kuni (Musashi Province).
- その他の地域は田畑を中心とした農業がほとんどであり、豊富な地下水でおいしい米を産する。
- Its main industry centers around agriculture, specifically good rice grown in rice paddies thanks to abundant ground water.
- 姻戚関係を結んだ諸大名を巻き込み、奥羽を二分する大乱に陥り衰退し居城を米沢市に移した。
- Involving other daimyos (territorial lords) with matrimonial relations to the Date clan, the confrontation turned out to be a huge war in the region, breaking up the Ou region into two, and after the War, the waned Date clan relocated its base to Yonezawa City.
- その他にコムギ、オオムギ、米、トウモロコシの粉、エンドウマメの粉などもポリッジになる。
- Porridge can also be made using wheat, barley, rice, cornmeal or peasemeal.
- 同県農業総合センター酒米試験地にて兵系25号/東近系1011 を交配、1977年固定。
- Sakamai Experiment Station of Hyogo Agriculture Institute cross-fertilized Hei-kei No.25/Tokin-kei 1011, and breeding was fixed in 1977.
- - 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.
- 全国的に見て、一般的な味噌は米味噌であり、豆味噌(赤)は、中京地域のみで造られている。
- The kind of miso which is widely distributed nationwide is rice miso, and soybean miso (red) is produced only in the Chukyo area.
- 融米造り(ゆうまいづくり)とは、日本酒の現代の製法の一つで高温糖化法、高温糖化法の一種。
- Yumai-zukuri is the modern method for brewing sake (rice wine) wherein rice is reduced to a gruel-like consistency to enable saccharification at a high temperature.
- (かつて販売されていた融米造りの上撰の日本酒度は+6で、あいラベル(エクストラ)は+5。
- (The sake meter value [a numerical rating of a sake's sweetness or dryness] of Josen [high quality sake] was +6, and Ai label [extra] was +5, which were made with the yusen-zukuri method and are no longer on the market.
- 欧米の一部には、これを新しい食文化の誕生を疎外するものであると批判的に見る向きもあった。
- Some Western countries considered that such plan might disturb the birth of a new food culture, and took a critical look at the plan.
- 「美味しいご飯があればおかずは要らない」等と言う人がいるが、白米では栄養的に可能でない。
- There are people who say that 'no accompanying dishes are necessary if there is good-tasting cooked rice,' but this is not nutritiously possible with white rice.
- このため窮状を見かねた長岡藩の支藩越後長岡藩三根山藩から百俵の米が贈られることとなった。
- The branch domains of Nagaoka domain; the Echigo Nagaoka Domain and Mineyama domain, were compassionate and they decided to give a hundred straw rice bags to them.
- 当時の欧米史学では、中世は欧米特有なもので、近代へ発展するために必須な時代とされていた。
- In the history study of Europe and America in those days, the medieval times were peculiar to Europe and America and indispensable in developing into the modern age.
- 霊仙山(りょうぜんさん)は、滋賀県多賀町と米原市にまたがる、標高1,094mの山である。
- Mount Ryozen is a mountain between Taga-cho and Maibara City, Shiga Prefecture, with a peak elevation of 1,094 m.
- なお、熊本藩(細川氏)においては、世襲家老家の松井氏・米田氏・有吉氏を上卿三家と呼んだ。
- In Kumamoto Domain (the Hosokawa clan), three hereditary Karo family, including the Matsui clan, the Yoneda clan and the Ariyoshi clan, were called 'Jokei Sanke' (three noble families).
- (昭和4年編入)勘助→津知橋町に編入、米屋→東大文字町に編入、東八丁目→西大黒町に編入、
- (Integrated in 1929) Kansuke => Tsuchibashi-cho, Komeya => Higashi Daimonji-cho, Higashi 8-chome => Nishi Daikoku-cho
- 初代・権大納言・芝山宣豊以降、代々歌道を業とし、江戸時代の石高は、蔵米100石であった。
- After the first family head, Gon Dainagon (provisional major counselor) Nobutoyo SHIBAYAMA, waka poetry had been their family business for generations, and they also had 100 koku crop yields of rice during the Edo period.
- 練り込んでいるため使いやすいが、練ることにより米麹が壊れ、また酸化するため風味に欠ける。
- It is easy to use because it has been kneaded, but lacks flavor because rice-malt is crushed during the kneading process and oxidation takes place.
- 酵母が、環境に慣れたのを見計らって、仲添の約2倍量にあたる麹と蒸米と仕込み水を投入する。
- Once seeing that yeast has familiarized itself with its environment, twice the amount of koji, steamed rice, and water compared to nakazoe are poured for fermentation.
- ぶぶづけでは、米粉から作られたあられや餅を揚げたおかきが加えられ、香ばしさを添えている。
- Arare (rice crackers made from powered rice) and okaki (fried rice cakes) are added to bubuzuke to give a smoky aroma.
- もち米を蒸してから乾燥し、軽く砕いた道明寺粉で作る餡入りの餅で、塩漬けした桜の葉で包む。
- Mochi that includes sweet bean paste and is made from domyoji powder which produced by steaming glutinous rice, drying it, and crushing it to some extent, and this mochi is wrapped in a salted cherry tree leaf.
- 精米歩合とは逆に、玄米の重量に対する除去された部分の重量の割合を精白歩合と言うこともある。
- In contrast to the rice-polishing ratio, the ratio of weight of removed part to brown rice sometimes called 'polish percentage'.
- 整粒とは、対象とする米から、欠け米、割れ米、死米、未熟米、異種穀粒などを除いたものをいう。
- Seiryu refers to rice grains left after removing cracked rice grains, broken rice grains, dead rice grains, immature rice grains, other kinds of grains, etc., from rice grains.
- 大袖と同じ赤地に、袞冕十二章のうち、藻、粉米、斧、黻(ふつ、亜字の形)の四種の模様が付く。
- Four kinds of patterns--Mo (algae), Funmai (powdered rice), Ono (ax) and Futsu (shape like 亜)--out of Konben 12-Sho are attached to the same red cloth as Osode.
- 主に粳米(うるちまい)をつぶしたり搗(つ)いたりして延ばしたものを焼いてつくる米菓である。
- It is a rice snack made from uruchimai (ordinary cooking rice) - by crushing or pounding cooked uruchimai, forming it flat into individual pieces and then grilling them.
- 室町時代から江戸時代の初頭には、領地を持った武士で、蔵米取りでないという意味で使用された。
- The term kyujin was used to mean a samurai who owned territory but was not a kuramaidori (a rank of retainers) from the Muromach period to the early Edo period.
- 李氏朝鮮から対馬・宗氏への歳賜米・歳賜豆を嘉吉条約の200石から半分の100石に削減する。
- Reducing the amount of sanshimai (rice given by Korea) and sanshito (beans given by Korea) given by the Yi Dynasty Korea to the So clan in Tsushima from 200-koku (a unit of volume of rice: 1-koku is 180.39 liters), which the amount was determined in the Kakitsu Treaty, to be 100-koku.
- 24日、皇子は伊勢に向かう途中で、莬田郡家のそばで湯沐の米を運ぶ伊勢国の駄50匹に会った。
- On the 24th, near Uda public office on the way to Ise Province, Prince Oama happened to see 50 draft horses which carried rice of Tomokuyu to Ise Province.
- 米から造られた酒ではなさそうなので、日本酒の直接の祖先と言ってよいかは議論を待つところだ。
- Since the liquor did not seem to be brewed from rice, it is controversial whether it could be said to be a direct origin of sake.
- これにともなって麹の酵素が白米に吸収されるので、蒸米をつぶす山卸は必ずしも要さなくなった。
- As a result of this automation, rice was able to absorb enzymes from koji, and the yamaoroshi process of smashing steamed rice was not necessarily required.
- 縄文末期に日本に初めて渡ってきた米はこの2種の中間の種類で、ちょうど赤飯くらいの色だった。
- In the late Jomon period, rice of an intermediary kind between the Indica and Japonica types was introduced to Japan, the color of which was similar to that of sekihan.
- 赤飯(せきはん)とはもち米に小豆またはササゲ(大角豆)を1~2割混ぜて蒸しあげた飯である。
- 'Sekihan' means glutinous rice steamed with red adzuki beans or black-eyed peas at the rate of 10 to 20 percent of the total.
- 実際には縁起を担ぐ意味で勝栗やコンブ・米・スルメ・塩などが神への供物として埋められている。
- In fact, Kachiguri (dried chestnuts), dried kelp, rice, dried squids, and salt are buried in the dohyo as ritual gifts for gods.
- この酒は米を使った酒類では最も素朴な形態の物と言われ、一般の酒店でも購入可能な濁り酒に近い。
- Doburoku is said to be the simplest form of alcohol beverages using rice and is close to nigori-zake that can be purchased at ordinary liquor shops.
- 一方で、敢えて精米歩合を普通酒でも稀な80%程度としたことを前面に出した低精白酒も登場した。
- On the other hand, sake with a low rice-polishing ratio brewed from rice grains featuring a rice-polishing ratio of about 80%, which is rare even for futsushu, has appeared.
- 精米が機械化される以前の伝統的な日本酒が純米酒を名乗れることになったことを歓迎する声もある。
- Some people welcome that traditional Japanese sake produced before the mechanization of rice polishing can be now called junmaishu (sake made without added alcohol or sugar).
- 食用米においては、整粒歩合70%以上を一等米、60%以上を二等米、45%以上を三等米とする。
- As to eating rice, rice having 70% or higher seiryu-buai is classified as itto-mai (first-class rice), that having 60% or higher seiryu-buai is classified as nito-mai (second-class rice), and that having 45% or higher seiryu-buai is classified as santo-mai (third-class rice).
- 米を溶かしたあと搾るので、必要なタンパク質も流出してしまい、そのあとで麹を入れる意味がない。
- The necessary protein is drained during the process in which the rice is melted and squeezed; therefore, there is no point in adding the sake rice malt to it afterwards.
- 米である事を明確にする場合は、「米飯」(べいはん)、「飯米」(はんまい)や「米の飯」と言う。
- To make it clear that it refers to rice, it is called 'beihan,' 'hanmai' or 'kome no meshi.'
- そうして釜山広域市に再び倭館が設置され、そこで日本人は米、木綿、朝鮮人参などを求めていった。
- Then Wakan was placed again in Pusan Metropolitan City, where Japanese bought rice, cotton, Asian ginseng, etc.
- 阿米久爾意斯波留支比里爾波乃弥己等(あめくにおしはるきひろにわのみこと)- 『中宮寺文化財』
- Amekunioshiharukihiro no Mikoto-mentioned in the book, 'Cultural Properties of Chugu-ji Temple'
- 女房のお米は夫を救うべく大学之助の奴八内より金子を貰うが八内は代わりにお米の身体を要求する。
- His wife Oyone, in order to help her husband, receives money from Hachinai, a Yakko (varlet) of Daigakunosuke, who then demands her body in return.
- すしやの段 釣瓶鮓には、主人の弥左衛門・女房のお米、娘のお里、美男の手代弥助が暮らしている。
- Section of the sushi shopThe master of the shop Yazaemon, his wife Oyone, their daughter Osato and a good-looking assistant manager Yasuke live in the Tsurubezushi.
- また昭和初期に総理大臣・海軍大臣として活躍した米内光政も安倍貞任の末裔であると自負していた。
- Also, Mitsumasa YONAI who was active as a Prime Minister and a Navy Minister in the early Showa era took pride in being the descendant of ABE no Sadato.
- 迦邇米雷王(かにめいかずちのみこ、生没年不詳)は、『古事記』に伝える古墳時代の皇族(王族)。
- Prince Kanimeikazuchi (Kanimeikazuchi no Miko; his date of birth and death are unknown) was a member of an Imperial family (royal family) during the Kofun period (tumulus period) appeared in the 'Kojiki' (The Records of Ancient Matters).
- また、神道は稲作信仰を基盤として持ち(田の神など)米はとても価値の高い食糧と考えられてきた。
- Because the Shinto religion was founded on beliefs in the deities of rice cropping, such as Tanokami (a deity of rice fields and harvests), rice has been considered to be a most valuable food.
- この分類は大まかであり、また日本と欧米の分類方法やその意味が、必ずしも一致するものではない。
- This is a general classification, and the way and meaning of classification in Japan does not always correspond to that found in Western Countries.
- 熟成の間に、麹菌に由来するアミラーゼの作用により、もち米のデンプンが糖化され、甘みを生じる。
- During maturation, amylase enzymes from the yeast break down the glutinous rice starch into sugar to give sweetness.
- - 糯米を蒸かして干し、粗めに挽いた粒状の道明寺粉を用いた皮に、大福のように餡を包んだ桜餅。
- A skin made from domyojiko consisting of glutinous rice which has been steamed, dried then coarsely ground is wrapped around red bean paste like daifuku mochi.
- 1980年代になると、日本料理は欧米などでも流行し、各国の料理にも影響を与えるようになった。
- Japanese food became popular in Europe and North America during the 1980s, and came to influence the local cuisines.
- 千粒重(せんりゅうじゅう)とは、米1000粒を抜き出して量ったときの重量で単位はg(グラム)。
- Senryuju (weight of 1,000 rice grains) is the weight of extracted 1,000 rice grains measured in the unit of gram.
- 酵母が消費できるグルコースは0%に近く、実際には融かした米に酵母を投入しても発酵は起こらない。
- At this stage, the percentage of glucose, which is consumed by yeast, is almost none, and the fermentation does not occur by adding yeast to the melted rice.
- 琉球王国には中国から帰化した人々の子孫が集住する地域があり、彼らは「久米三十六姓」と呼ばれた。
- In the Ryukyu kingdom there were regions where the descendents of naturalized Chinese settled together, becoming known as the 'Thirty Six Families of Kume'.
- 日本では、水が澄むまで繰り返す人が多いが、そこまで糠を嫌うなら通常は無洗米の方が経済的である。
- In Japan, many people repeat until the water is clear, but if rice bran is that intolerable, then, in general, using no-wash rice is more economical.
- ナシ - リンゴ - カキノキ - イチョウ - サツマイモ - クリ - マツタケ - 新米
- pear - apple - Japanese persimmon - ginkgo - sweet potato - Japanese chestnut - matsutake mushroom - new rice
- 昔から米を「とぐ」というが、力は必要無く、現在市販されている白米では力を入れても無意味である。
- Since the olden days, it is said that rice is 'sharpened,' but force is unnecessary, and for white rice that is commercially sold nowadays, it is meaningless to use force when washing it.
- 第二の統一王朝高麗は半島の南北から租税の米穀を首都の開城に廻送するために海上ルートを利用した。
- The second unified kingdom Goryeo used routes on the sea to send tax rice collected from the north and south to its capital Kaesong.
- 享和2年(1802年)水害などに起因する米価の高騰により、幕府は酒造米の十分の一を供出させた。
- In 1802, the bakufu ordered the contribution of one-tenth of the rice for sake brewing because of the high price of rice caused by flooding and so on.
- だが、不作や飢饉がなければ、こうした備蓄米はそのまま古くなって無駄になるリスクがつきまとった。
- But there was a risk that these stockpiled rice became old and useless if there was no poor crop or famine.
- また蒸米は冷ましきってから弱く仕掛けるなど、発酵が進みすぎないようにいろいろな工夫がなされた。
- Also, after the rice must cools it is gently worked etc and various techniques are used to ensure that fermentation is not too rapid.
- 最近の傾向として、近場では、中国、韓国、東南アジアが人気で、北米、ヨーロッパがそれに続いている。
- Recently China, Korea and Southeast Asia are the most popular as closer destinations, followed by North America and Europe.
- 気温の関係で山廃酛や生酛を造ることが困難な九州地方等では純米酒や吟醸酒の酒母としても使用される。
- In the Kyushu region where it is difficult to produce Yamahaimoto or kimoto due to its air temperature, Koon-toka-moto is used as shubo for making junmaishu (sake made without added alcohol or sugar) and ginjoshu (high-quality sake brewed at low temperatures from rice grains polished to 60 % or less in weight).
- 太平洋戦争の勃発により米不足に拍車がかかると、昭和18年(1943年)には酒類は配給制となった。
- As the outbreak of the Pacific War accelerated the rice shortage, a liquor rationing system was introduced in 1943.
- なお本稿で西洋音楽での音名に言及する場合は英米式(ドイツのHをB、ドイツのBをBb)で表記する。
- In this article, the names of musical notes in western music are described using the British/American method (German H written as B, German B written as Bb).
- そのため、煎餅は餅米を撞いて作る餅(もち)を基本的に使っていないが、「餅」という字が入っている。
- That is why the kanji form of 'senbei' contains the character '餅' despite the fact that mochi, which is a cake of pounded glutinous rice, is not used for making senbei in Japan.
- 地方機関の倉庫(正倉)には正税を備蓄し、地方機関が備蓄米を公出挙により運用することとされていた。
- It was provided that Shozei should be stored in the warehouse (Shoso) of local administrative organizations, and that they should manage the stored rice through Ku-Suiko.
- 東海旅客鉄道・西日本旅客鉄道 東海道新幹線 米原駅から車で約20分、もしくは、東海道本線に連絡。
- 20 minutes' drive from Maibara Station of Central Japan Railway Company, West Japan Railway, Tokaido Shinkansen, or further train ride on the Tokaido Main Line
- このような欧米の洗練された新しい文化が流入、受容される中、日本でも独自の文化が醸成されていった。
- While the sophisticated Western culture as described above was brought to and accepted by Japanese people, a culture unique to Japan was fostered at the same time.
- 一方京阪から遠い北部(彦根市・米原市・長浜市など)は京阪だけでなく北陸とも文化的に共通点を持つ。
- On the other hand, the northern part (including Hikone, Maibara and Nagahama Cities), which is distant from Kyoto or Osaka, has a lot in common culturally not only with Kyoto and Osaka but also with the Hokuriku region.
- また、米農家が収穫を感謝するため、甘酒を造ったり、祭りに甘酒を供える風習が残っている土地もある。
- In some regions, rice farmers still preserve the old custom of making amazake and placing it on an alter during festivals as an offering of thanks for a good harvest.
- 欧米に見られるクッションとは、前出の求められる弾力性の違いもあって、用法にも一定の差が見られる。
- Cushions in the West are different not only as they must have the aforementioned elasticity but they are also used in a different way.
- 喪主を務めない故人の実子は米か麦を1俵丸ごと差し出し、更に酒1樽を付ける慣習が広く行われていた。
- There was a popular custom in which the children of the deceased who did not take the responsibility of chief mourner, were obliged to offer a barrel of rice wine in addition to a bag of rice or wheat.
- ジャポニズムの流行った当時、欧米のアーティストは日本美術の不規則性と非対称性に大変関心を寄せた。
- At that time when Japonism enjoyed popularity, artists in Western countries had a great interest in the irregularity and asymmetry of Japan art.
- 幕末の開国、明治維新を経て、欧米の文物・制度を取り入れ日本の近代化を図ることが国家目標になった。
- Through the opening of the country to the world at the end of the Edo period, and the Meiji Restoration, Japan accepted products of culture and systems in European countries, and set its modernization as a national goal.
- 内容は土俵の真ん中に日本酒、米、塩などを封じ、相撲の三神(タケミカヅチ他2神)と弊束を7体祭る。
- For the dohyo ceremony, three sumo gods (Takemikazuchi and other two gods) and seven Heisoku (offerings of rope, paper etc.) are decorated at the center of the dohyo, together with rice wine, rice, salt, etc.
- - 中南米の休日の公園などでよく見られ、大抵は正式な資格を持った看護士が副収入として行っている。
- These are commonly seen in parks at weekends in South and Central America, and are often performed by nurses with formal qualification for additional income.
- もち米全体がヘラや杓文字で持ち上げたときに一体になる程度に粘りが出始めたら搗き始めの目安とする。
- When the rice begins to be sticky to the degree that the all the rice becomes one when it is lifted by the spatula or the rice scoop, this is indicates that it's time to start pounding.
- そのため磨かれ具合がまばらになっていても、平均化された見掛け上の値として精米歩合が出てきてしまう。
- And, as a result, the degree of polishing individual grains varies but the rice-polishing ratio as the apparent value is obtained by averaging the polishing-ratios of all the rice grains.
- 頴川は京焼として初めて磁器を製作し、この後を受けて青木木米や仁阿弥道八らも磁器の作品を多く残した。
- He made the first Kyo-yaki porcelain, and Mokubei AOKI and Dohachi NINNAMI continued his legacy, making many porcelain pieces.
- 山背大兄とは幼少時から気心の知れた仲であるが、舂米を巡っての恋敵でもあった人物として描かれている。
- Although he and Prince Yamashiro no oe had been close friends since childhood, he is also portrayed as a rival in love over Tsukishime.
- 湯取は、炊干よりも大量の水で米を煮て、頃合いを見てザルにあけ、再び鍋や釜に戻して蒸らす方法である。
- Yutori is a method in which rice is boiled in a greater quantity of water than in the takiboshi method, drained into a colander at an appropriate time, then returned to the pot again and steamed.
- 例えばバーミヤン (レストランチェーン)では発芽玄米ご飯があるが、同店の白米よりぼそぼそしている。
- For example, Bamiyan (a restaurant chain) serves sprouted brown rice, but it has a texture that is coarser than the white rice served at the same restaurant.
- 米を茹でた湯は捨てられることはなく、蕎麦湯のように食後の飲料に用いられたり、他の料理に活用された。
- The water that was used to boil the rice was not thrown away, but was used as an after-dinner drink just like soba yu (hot water used in boiling buckwheat noodles) or was used in other dishes.
- 領主への貢納のうち、国衙領でいう官物にあたるもの(田地からの収穫米)が年貢と呼ばれるようになった。
- Among taxes paid to the feudal lord, what corresponded to the kanmotsu (rice harvested from the landlords' cultivation fields) in Kokugaryo (territories governed by provincial government offices) came to be called 'nengu'.
- 皇朝十二銭の廃止以後、しばらくは通貨不足のために布貨、すなわち調布や米などの代替貨幣が用いられた。
- For some time after Kocho-Junisen (copper coins of twelve different types minted in Japan) was abolished, fuka, or bleached clothes and rice, were used in place of coins.
- 旧米谷家(こめたにけ)住宅(重要文化財) -屋号を「米忠」といい、代々金具商、肥料商を営んでいた。
- Former Kometani Residence (Important Cultural Property): The Kometani family was a fittings and fertilizer merchant for generations, with the trade name of 'Yonetada.'
- - 黒船来航時、船上でマシュー・ペリーに供されたさいに気に入られ、のち対米輸出品目第1号となった。
- Matthew PERRY liked it when it was served on board during the arrival of his black ships, and it became the first item imported to the U.S.
- その一方で、北白川では水車による精米作業や「白川女」による花の行商などの活動で知られるようになる。
- Yet, Kita Shirakawa became famous by activities including water wheel-driven rice polishing and flower peddling by Shirakawame (women from Shirakawa selling flowers).
- 出羽国米沢藩の上杉鷹山や紀伊国紀州藩の徳川治貞(紀州の麒麟)とともに江戸時代中期の三名君とされる。
- He is counted as the three wise rulers in the middle of the Edo period along with Yozan UESUGI of Yonezawa Domain, Dewa Province and Harusada TOKUGAWA (Kirin [a mythical Chinese animal] of Kii) of the Kishu Domain, Kii Province.
- 炊いた米には若干の粘り気があることに加えて温かくても冷めていても複数回噛んでいるうちに甘味が増す。
- In addition to the stickiness, the steamed rice becomes sweeter as you chew it well whether warm or cold.
- 諸白(もろはく) とは、日本酒の醸造において、麹米と掛け米(蒸米)の両方に精白米を用いる製法の名。
- 'Moro-haku' ('moro' means both sides, and 'haku' means polishing) was the name of a sake brewing method which used polished rice for both the 'koji-mai' (the rice in which the mold of 'koji' [Aspergillus oryzae] was cultivated) and the 'kake-mai' (also called 'fukashi,' meaning the steamed rice).
- 米専用の炊飯器で炊くとジャポニカ種特有の粘り気が現れ、澱粉のアルファ化度が高くなり淡い甘味がある。
- When steamed by a dedicated rice cooker, the stickiness unique to Japonica rice is produced, and it becomes faintly sweet due to increased degree of gelatinization of starch.
- それまで、大地主たちは不作や飢饉の時にそなえて、毎年の収穫から一定量の米を備蓄するのが通例であった
- Until then it was common for large landowners to stock up with a certain amount of rice from the harvest every year in order to prepare for poor crops or famine.
- 逆に米が供給過剰になったりすると、規制緩和を行ない「勝手造りの令」などによって四季醸造を解禁した。
- On the other hand, when there was an oversupply of rice, rules were relaxed and, based on the 'Katte Zukuri no Rei' (Liberal Brewing Decree) etc, restrictions on four-season brewing were lifted.
- 同じ米食文化を共有する東アジアや東南アジア諸国には、日本と類似した料理、食材などが数多く見られる。
- Countries in East Asia and Southeast Asia which share the same rice-eating culture have many cuisines and foodstuffs similar to those in Japan.
- 米食よりパン食、麺類を好む人も多くなっており、世代を問わず伝統的な和食を取る機会も減ってきている。
- More people prefer eating bread and noodles to eating rice, and opportunities of taking traditional Japanese food reduce irrespective of generation.
- この流れは、幕末に帝国主義時代の欧米の接近に際して対応する力となり、開国の原動力のひとつになった。
- This flow became a power responding to approaches at the end of the Edo period by European countries in the imperialism period, and became one of motivations to mark the end of a long period of isolation.
- (注:同じ呼称でも米と水の分量比が異なったものが複数存在するようである。詳しい人による詳細を希望)
- Note: It seems that there are many kayu dishes made with different ratios of rice to water even when they have the same name. Looking for detailed explanation by people who have a thorough knowledge of kayu.
- 製法は、まずもち米を磨いでから十分に水に浸しておいた後に、水気を切り、蒸し布で包んで蒸篭等で蒸す。
- The production method of tsuki-mochi is as follows: glutinous rice is first polished and is dipped into water for a sufficient length of time; thereafter, the water is removed; the glutinous rice is wrapped in a steaming cloth; and is steamed in a steaming basket, etc.
- 臼に開けたもち米は臼の外周に沿って杵の柄を腰に当てるか沿わせて体重をかけ、もち米を臼に圧し付ける。
- Glutinous rice put in a mortar is pressed in the mortar by applying the weight of a person who holds the pestle by pressing the grip of the pestle to the persons waist along the outer circumference of the mortar.
- 魚肉練り製品 - Surimiの名称で、いわゆるカニカマを中心にして欧米の消費量が急上昇している。
- Boiled fish-paste products: In Europe and the United States, the consumption of these products, named surimi, has been sharply increasing, centered on so-called kanikama (imitation crab meat).
- なお、シュンギクに似た欧米の観賞用種に、はなわぎく(Glebionis carinata)がある。
- Further, there is Hanawa giku (Glebionis carinata) which resembles shingiku, and is a variety cultivated for ornamental purpose in Europe and the United States.
- 雑炊(ぞうすい)は、米飯に肉、魚介類、キノコや野菜を加えて、醤油や味噌などの調味料とともに再度炊く。
- Zosui is made by simmering cooked rice again with meat, fish and shellfish, mushroom and vegetable, seasoned with soy sauce, miso, etc.
- 昭和12年(1937年)に日中戦争が勃発すると、戦場の兵士へ送る米や酒の供給ゆえに米市場が混乱した。
- When the Sino-Japanese War broke out in 1937, the supply of rice and sake to be sent to soldiers at war created chaos in the rice market.
- 新政府は欧米列強の軍事的・経済的圧力に対抗するために、天皇を中心とした中央集権国家の構築を目指した。
- To counter the military and economic pressure from Western powerful countries, the new government aspired to build a country with a centralized government where the emperor played a leading part.
- なお、ここで養殖されたニジマスは、JR米原駅の駅弁である「元祖鱒寿し」の食材としても使用されている。
- Rainbow trout farmed here is used to prepare 'Ganso Masu Sushi' (sushi with trout) lunch boxes sold at JR Maibara Station.
- 兵粮料所(ひょうろうりょうしょ)とは、中世において兵粮米を徴収するために指定された特定の所領のこと。
- Hyoro-ryosho were areas of land set aside during the medieval period and devoted to producing rations and provisions (specifically, rice) for soldiers.
- 湖岸に近い磯山(現・米原市磯)に居城を移すことを計画していたが、関ヶ原の際の戦傷が癒えずに死去した。
- Naomasa was planning to move and build his castle in the area close to Lake Biwa, but he couldn't recover from the battle injury at the Battle of Sekigahara and died.
- これを官物加徴(かんもつかちょう)と呼び、それによって徴収された米を加徴米(かちょうまい)と呼んだ。
- This was called Kanmotsu kacho and the rice collected by this system was called Kacho-mai.
- 欧米から学んだ会社制度が発達し、制度上は個人商店であった私企業が発展、世界に向けて大規模化していく。
- The company system learned from the western countries was growing, and private companies, which were only privately-run stores in a system, developed on a large scale and carried out overseas expansion.
- 日本酒の場合、同じく米を原料とするためか酒に合うものは飯に合い、飯に合うものは酒にも合う場合が多い。
- For sake, it is often the case that steamed rice goes well with foods that goes with sake while sake goes well with ones that go with steamed rice, probably because sake and steamed rice are both rice products.
- ひとくちに言えば、山卸(やまおろし)とは、蒸した米、麹、水を混ぜ粥状になるまですりつぶす行程である。
- Simply put, yamaoroshi is a process in which steamed rice, koji (mold rice) and water are mixed and rammed until they turn into a porridge-like texture.
- この品種は、日米友好の為にアメリカに送られたアメリカにてソメイヨシノの実生から作られたとされている。
- These types are said to be bred in America from the seedlings of Someiyoshino that were sent to America to represent the friendship between Japan and the U.S.A.
- 日本の料理は「日本料理」(学術的には「日本料理」)と呼ばれており、欧米の料理とはかなり異なっている。
- Food in Japan is called 'Japanese food' (or 'Japanese cuisine' scientifically), and quite different from that in western countries.
- 調理にあたり、米飯をいったん水で洗い、表面の粘りをとってから用いることで、さらっと仕上げたものが雑炊。
- Zosui is made with cooked rice that is once washed before cooking in order to remove the surface starch, resulting in a light texture.
- 2001年歌舞伎座 九月大歌舞伎『米百俵』 中村吉右衛門 (2代目)主演 小泉首相も観劇し、感動した。
- In 2001, at Kabuki-za Theater, September Grand Kabuki 'Komehyappyo' (a hundred straw rice bags) played by main actor, Kichiemon NAKAMURA (the second generation); the former prime minister Junichiro KOIZUMI viewed the play and was impressed.
- 日本酒純米酒の原酒で、水も加えていなければ炭素濾過もしていない酒が対象とするのに適しているといわれる。
- This method is suitable for sake which is the original thick sake of Nihon-shu Junmai-shu, to which no water is added, and which is filtered with carbon.
- 日本酒を造るために、酒米は精米すればするほど、完成酒の雑味の原因となる米粒の周囲の部分が取り除かれる。
- In the making of sake, the more sakamai (rice for brewing sake) is polished, the more part around the rice grain which is cause of zatsumi (unfavorable taste of sake) is got rid of.
- 江戸時代:「風神炉」「煙霞幽賞」「子母炉」(以上、青木木米作)、「鬼面白泥涼炉」(以上、仁阿弥道八作)
- Edo period: 'Fujinro,' 'Enka-yusho,' and 'Shimoro' made by Mokubei AOKI, and 'Kimen-hakudei-ryoro' made by Dohachi NINNAMI.
- 関西では、餅米を利用したかきもち(薄焼き)やあられ(粒状のもの)等の仲間として、おかきなど総称される。
- In the Kansai region, this type of senbei is often called by such a collective name as 'okaki', grouping it with kakimochi (thin cracker type) and arare (small cube type) both of which are made using glutinous rice.
- 日米通商航海条約(明治44年(1911年)):外相小村寿太郎、アメリカに日本の関税自主権を認めさせる。
- The Japan-US commerce and navigation treaty (1911): Foreign Minister Jutaro KOMURA obtained an agreement by the U. S. to the Japanese tariff autonomy.
- 日本では服装の西洋化が広まっているが、その直接的な要因は1858年の日米修好通商条約だとする説がある。
- Westernized clothing style is widely available in Japan, and some people say it was directly brought about by the Treaty of Amity and Commerce between the United States and Japan in 1858.
- 日本酒吟醸酒を初めとする高級酒の製造には、こうした高度な精米技術、すなわち低い精米歩合は必須とされる。
- In order to produce the high-class sake including Nihonshu Ginjoshu (high-quality sake brewed at low temperatures from rice grains milled to 60 % weight or less), it is considered that such high level rice-polishing technique, that is, low rice-polishing ratio, is indispensable.
- 財源は租庸調として令制国から徴収された米・塩・布・綿などであり、民部省より支給されることとなっていた。
- The income was rice, salt, cloth and cotton collected from Ritsuryo provinces as Soyocho (a tax system, corvee) and was supplied from the Minbusho (Ministry of Popular Affairs).
- その結果、品質の良い酒米を求める蔵元と安定した販売先を求める農家の思いが一致し、この制度がはじまった。
- As a result, Kuramoto acquiring high-quality rice for brewing sake and the farmers looking for the stable buyers coincided on those desires to start this system.
- 翌15日朝に米・ナス・ダンゴ・シキビ・盆花・菓子・線香を供え,鉦を鳴らして十三仏念仏を唱えお参りする。
- In the morning of the next day (August 15), people of the area pay a visit to the jizoes by placing in front of them rice, eggplant, rice dumpling, shikibi (a special tree for Buddhist events), flowers for Bon (a Buddhist event in the summer in which each household invites its ancestors' spirit to the house), sweet stuff and incense sticks, by striking Sho (a kind of percussion) and by repeating the names of thirteen Buddha's.
- 「韓国ニ於ケル発明、意匠、商標及著作権ノ保護ニ関スル日米条約」1910年(明治43年):「日本国皇帝」
- Japan-US treaty on the protection of invention, design, trademark and copyright in Korea' in 1910, by 'Nihonkoku Kotei'
- これは、黒みがかった古代米で造った古代の酒の色を伝承していくための工夫の結果であろうと考えられている。
- It is thought that this was a device in order to succeed the color of ancient sake which was brewed by black ancient rice.
- さらに勅令789号によって米穀搗精制限令(通称「白米禁止令」)が公布され、生産は半減することとなった。
- Moreover, the law which controlled the milling and polishing of rice and grains (commonly called 'the law against polished rice') was promulgated by the Imperial edict No. 789, which cut the amount of production in half.
- 以後、山田錦は多くの新種の親株となっていくので、山田穂は昭和時代以降の大半の酒米の品種の祖先にあたる。
- Subsequently, as Yamada nishiki became the mother of many new varieties, Yamadabo became an ancestor of most sakamai after the Meiji period.
- 家庭等で小規模に作られる場合には、由来にかかわらず、硬めに炊いた無着色のもち米で代用されることがある。
- When sakuramochi is made at home on a small scale, regardless of its origins, it is sometimes made using uncolored glutinous that has been hard boiled.
- 太平洋戦争中は食糧不足によりビールの原材料となる大麦や米の供給不足にビール製造会社は悩むことになった。
- During the Pacific War, food shortages meant a shortage of barley and rice, the primary ingredients of beer from which breweries suffered.
- さつまいもを輪切りにし湯がいて天日で干した物ともち米を一緒に蒸して、混ぜてついた黄色の餅(甘古呂餅)。
- Yellow mochi which is produced: by steaming glutinous rice together with a material which is produced by cutting a sweet potato into round slices, boiling the slices, and drying them under sunshine; mixing the two ingredients; steaming and pounding them (kankoro-mochi).
- 米糊の添加は、器物に下地を付ける作業とその硬化管理を容易にすることができ、作業性をあげるメリットがある。
- It is beneficial to add rice glue because application of foundation to the artifact and its cure control are made easier and as a result workability is improved.
- 第二次世界大戦後、外地米の輸入が途絶えた上に引揚者や復員によって人口が増加したため米不足が深刻となった。
- The rice shortage became serious as the results of the stoppage of import of foreign rice after World War II and of the increase of population due to the repatriation and demobilization.
- 川上家浜町派は不白の高弟の川上宗什が浜町に居を構えたのに始まり、代々久留米藩有馬家の茶道役を務めていた。
- The Kawakami Hamacho school was originated by Soju KAWAKAMI, a leading student of Fuhaku who established himself in Hamacho, and successive generations served as tea masters to the Arima family in the Kurume clan.
- また同年(昭和元年)9月、同社は、米国ユニバーサル映画社のため映画製作を行なう旨の契約を同社と交わした。
- During September of the same year, the partnership company placed a contract with the U.S. company, Universal Pictures, Inc., to produce films for them.
- 米法山水(べいほうさんすい)は、中国、宋代の文人画家、米芾・米友仁父子が始めたと伝えられる水墨山水画法。
- the Mifa shanshui is a style of Sansui-ga (Chinese-style landscape painting) with ink that Futsu BEI and his son Mi Youren, literati painters during Sung dynasty in China, are reported to have started
- 対馬からの歳遣船は毎年50隻を上限とし、代わりに歳賜米200石を朝鮮王朝から支給されることが確認された。
- With this trade agreement, it was confirmed that 50 saikensen (ship to dispatch an envoy to Korea) be permitted from Tsushima per year, and 200 koku of rice per year be given out from the Korean Dynasties in return.
- アジア・アフリカはいまだ(当時)古代社会であり、欧米のような近代社会に発展することは不可能とされていた。
- Asia and Africa were still in the ancient societies (in those days) and were not able to develop into modern societies like Europe and America.
- アイヌの大部分が居住していた北海道は蝦夷が島、蝦夷地などと呼ばれ、欧米でも「Yezo」 の名で呼ばれた。
- Hokkaido, in which most of the Ainu lived then, was called 'Ezoga-shima' or 'Ezo-chi' in Japan and 'Yezo' in the Western countries.
- 法隆寺や久米田寺(大阪府岸和田市)に伝わる「星曼荼羅」はともに12世紀の作(いずれも重要文化財)である。
- The 'Hoshi Mandala' (Star Mandala) that has been succeeded to Horyu-ji Temple and to Kumeda-dera Temple (Kishiwada City, Osaka Prefecture) were created in the 12th century (both of them are important cultural properties).
- 命蓮が「飛鉢の法」によって鉢をとばして長者の米倉を信貴山まで運び、人びとが驚いた逸話が特に知られている。
- The story that Myoren threw a pot using 'the method of throwing a pot' to carry the rice storage of choja (chief abbot of the temple) to Mt. Shigi, which amazed people, is well known.
- 11世紀の東大寺は大和国内に、白米(はくまい)免田・燈油(とうゆ)免田・香菜(こうな)免田をもっていた。
- In the eleventh century, Todai-ji Temple had Hakumai Menden, Toyu Menden and Kona Menden within Yamato Province.
- 幕末の8代武者小路実建は日米修好通商条約に反対して廷臣八十八卿の列参に加わった(廷臣八十八卿列参事件)。
- Around the end of the Edo period, Sanetake MUSHANOKOJI the eighth joined the Teishin hachiju-hachi kyo (eighty-eight retainers of Imperial Court) to oppose the Treaty of Amity and Commerce between the United States and Japan (Demo of eighty-eight retainers of Imperial Court).
- 麹に、蒸した米や甘酒を添加したり、分解を促進するための、セルラーゼ等の酵素を添加することも許されている。
- Adding steamed rice or sweet sake or enzyme such as cellulose in order to facilitate decomposition to rice malt is allowed.
- 酒米の開発も意欲的に続けられ、下記のようにそれぞれ選抜・純系分離し、酒造好適米として品種確立していった。
- The rice for sake brewing had been continuously developed actively and established as good rice cultivars for sake brewing through selection and pure-line separation are as follows.
- 米はもち米のみを使い蒸しあげるのが正式だが炊く場合は仕上りがべたつきやすい為、うるち米を1~2割まぜる。
- Officially, only glutinous rice is used for steaming, but in the case of boiling nonglutinous rice is mixed at the rate of ten to twenty percent of the total, since boiled glutinous rice tends to become too soft and sticky.
- 一方の「ポーク・カットレット(ポークカツレツ)」は欧米などの家庭や料理店でごく普通に供される料理である。
- Meanwhile, in Western countries, 'pork cutlet' is very common at restaurants as well as at home.
- 現在日本で市販されている角餅・丸餅には、原材料にもち米をそのまま使ったものと白玉粉を使ったものとがある。
- There are two types, kaku-mochi (square mochi) and maru-mochi (round mochi) which are commercially available currently in Japan: one that uses glutinous rice without any processing as its base material; and the other that uses shiratama-ko powder (rice flour).
- 団子(だんご)は、米の粉に水やお湯を加えてこねて、蒸したり茹でたりしてできた餅を小さくまるめた菓子である。
- Dango is a Japanese traditional sweet and a kind of dumpling made from rice flour (rice flour is kneaded with water or hot water and steamed or boiled to make a dumpling which is called 'mochi'; the mochi is cut into pieces which are shaped like small balls which are called 'dango').
- 仏教語の舎利(飯)、すなわちサンスクリットの米を意味する単語シャーリ(zaali शालि)を語源とする。
- This term originated from shari of a Buddhist word, meaning, a word, zaali (शालि), meaning rice in Sanskrit.
- 問丸(といまる)は、年貢米の陸揚地である河川・港の近郊の都市に居住し、運送、倉庫、委託販売業を兼ねる組織。
- 'Toimaru' were organizations specialized in transport, warehousing and commission sales, which based themselves in cities by the rivers and ports where nengumai (rice paid as land tax) was unloaded.
- 蝦夷は平時には交易を行い、コンブ・ウマ・毛皮・羽根などの特産物を日本にもたらし、代わりに米・布・鉄を得た。
- In times of peace, trade was carried out between the Emishi and Japan; Emishi offered their specialties such as seaweed, horses, fur pelts and feathers, and in return they obtain rice, cloth and iron.
- また大和国のようにその全てが石代納の国もあり、また3分の2の米納の分もその幾分かを石代納とする地もあった。
- There were also provinces such as Yamato Province in which all payment was in cash as well as areas in which two thirds of tax to be paid in rice were paid in cash in some degree.
- 初代・大納言梅小路定矩以降、江戸時代の石高は、蔵米50石であったが、明治に至り華族に列し子爵に叙せられた。
- After the first generation Dainagon (chief councilor of state), Sadanori UMEGAKOJI, their hereditary stipend during the Edo period was fifty koku in warehouse rice; later, during the Meiji period, the family ranked as Kazoku (nobility) and conferred upon the title of viscount.
- 最近では豆菓子・かりんとう・おこし・膨化米(いわゆるコメのポン菓子)などに砂糖がけして作られることが多い。
- Today, hina arare is often made by sugar-coating bean snacks, karinto (dried-dough stick-shaped cookies), millet or rice cake, or puffed rice.
- つまり辛すぎる酒へ、デンプン酵素剤などで米を溶かした工業生産的な甘酒によって甘味を補おうとする手法である。
- In another words, it is a method to supply dry sake with sweet flavor by adding amazake made by dissolving rice industrially with starch enzymes.
- 日本のイタリア料理店でライスコロッケと呼ばれる米のコロッケは、シチリア名物のアランチーニという料理である。
- Korokke made from rice and found in Italian restaurants in Japan originated with a dish called arancini which is very popular in Sicily.
- 加熱していない米の粉を用いて1.同様に水飴を加え成型した後、セイロで蒸し上げた後、ホイロで乾燥させたもの。
- Add starch syrup, like in the method above, to rice flour which has not been heat-treated, transfer the mixture into molds, steam and let it dry in a temperature controlled chamber.
- 小麦粉に寒梅粉(もち米の加工品)を加えて、鉄板で焼いた皮(煎餅の一種)で餡を挟み、塩漬けした桜の葉で包む。
- This mochi is produced by adding kanbai powder (a processed-glutinous-rice product) to wheat flour, baking it to make a skin, sandwiching sweet bean paste inside the skin, and wrapping them in a salted cherry-tree leaf.
- 店によって塩と砂糖の配合は千差万別でそれがその店の特徴となっているが、酢は概ね米2升につき2合くらいである。
- The amount of salt and of sugar to be added depends on each sushi shop, but the amount of vinegar is around 360 ml for around 3.6 liters of rice.
- この3人は武家や儒者に信奉者が多く、特に江戸の市河米庵は諸大名にも門弟があり、その数5000人ともいわれた。
- These three had many followers among samurai and Confucians, and in particular, it is said that Beian ICHIKAWA had 5,000 followers including feudal lords.
- 一般に炊いた米には粘着性もあり、10個も握ればその後は、殆ど汚物や病原菌なども取り去られるとする意見もある。
- Some people say that since cooked rice is sticky in general, most dirty things and pathogenic bacteria are removed after making at least ten pieces of Nigiri-zushi.
- 赤糸の茶筅の代表的なものが長寿の祝い事に用いられる祝茶筅で、還暦や古希では元節、喜寿や米寿では節無しとする。
- Chasen with red string is typically used for celebrations of longevity, and among them one having the knot on its upper part is used for kanreki (celebration of one's 60th birthday) and koki (cerebration of one's 70th birthday) and one without a knot is used for kiju (cerebration of one's 77th birthday) and beiju (celebration of one's 88th birthday).
- 元来は、京へ上って労役が課せられるとされていたが(歳役)、その代納物として布・綿・米・塩などを京へ納入した。
- Originally, they were obliged to engage in labor services in the capital (called Saieki), however, they were exempted from labor service if they paid tax by substitutes including cloth, cotton, rice, and salt.
- この天皇、稲目(いなめ)の大臣の女、意富藝多志比売(おほぎたしひめ)を娶して、生ませる御子、多米(ため)王。
- The Emperor married Princess Ohogitashi-hime, a daughter to O-omi (a minister) Iname, and had a son named Prince Tame no miko.
- また、日本酒を「米だけで造ったワイン(rice wine)」として喜ぶ海外市場をターゲットにした側面もある。
- In addition, the sake has been produced partly with a view to obtaining the customers in overseas market who are pleased with sake as 'wine made from only rice (rice wine).'
- 三分粥のような薄いものはスープ扱いで「米湯(ミータン)」、「撩命湯(リャオミンタン)」などと呼ぶ地域もある。
- There are regions in which thin congee similar to sanbugayu is treated as a soup and called 'mi tang' or 'liao ming tang.'
- 米を原料とした酒であることが確実な記録が日本に登場するのは、『三国志』の時代から約500年も後のことになる。
- It was about 500 years after the period of 'Sanguo Zhi,' when a clear record of rice brewed sake appeared in Japan.
- 酵母が、麹や蒸米の入れられた環境に慣れたのを見計らって、初添の約2倍量にあたる麹と蒸米と仕込み水を投入する。
- Twice the amount of koji, steamed rice, and water is introduced compared to the hatsuzoe once the yeast familiarized itself with the environment with koji and steamed rice.
- その後、米の研ぎ汁(なければひと握りの米粒)と一緒に下ゆでをしておくと、きれいな白色に仕上げることができる。
- Then, in order to make the finished color white, cover them with rice water washings (or water with a handful of rice) and cook.
- 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.
- すでに蒸して乾燥させた米(糒)の粉を用い、これに水飴や砂糖を加えて練り型にはめた後、ホイロで乾燥させたもの。
- Add starch syrup and sugar to rice flour which has been steamed and dried, transfer the mixture into molds and let it dry in a temperature controlled chamber.
- 蒸し器の蒸篭に清潔なサラシやサラシより粗めの蒸し布を敷き、水切りしたもち米を開けて蒸し布でくるんだ後、蒸す。
- A steaming cloth, a clean bleached cotton cloth or a cloth which is rougher than the cotton cloth is spread on the steaming basket of a steamer and glutinous rice from which water has been removed is put on the cloth and is wrapped in the cloth and, thereafter, the glutinous rice is steamed.
- もち米を搗くまではどの地方でも同じ製法をとるが、その後の形成方法は関東地方と関西地方で異なる(鏡餅を除く)。
- The same production method is used in every area in Japan to process by pounding boiled glutinous rice, however, the shaping method used following this process differs between Kanto Region and Kansai Region (except kagami-mochi: literally, mirror mochi, which is round mochi offered to deify at the New Year's Day).
- 栃餅(とちもち)は、灰汁灰汁抜きした栃の実(トチノキの実)をもち米とともに蒸してからつき、餅にしたものである。
- Tochi mochi is a rice cake made by steaming conkers after removal of harshness with glutinous rice and then pounding them.
- 特に北米では人気があり、大都市では勿論、地方都市のスーパーマーケットですら寿司が売られていることが珍しくない。
- Sushi enjoys high popularity especially in North America, and it's not rare that sushi is also sold at supermarkets even in local cities as well as in big cities.
- 米やネタに匂いが移る危険性があるので、臭いを発する強力な洗剤や殺菌薬等で手を洗うことは避けられると考えられる。
- Since there is a risk that the odor will spread to rice or neta, it is considered that strong-smelling strong detergent, bactericide and so on are not used to wash hands.
- これによると、この木簡には「玉造麻呂」などの名前が記されており、それぞれに「米三合」などの数量が書かれていた。
- According to the announcement, the tablet is also inscribed with names such as 'TAMATSUKURI no Maro,' each accompanied by quantities such as 'Kome Sango' (six ounces of rice).
- 戦国時代後期には銀生産量の増加や西国流通経済の活性化などから、銭に代わって銀や米が価値の基本となりつつあった。
- As the amount of production of silver increased, and the commodity market in Saigoku (the Western Province) was becoming more and more active during the Sengoku period, silver and rice, instead of coins, became a common basis for value.
- 壬申の乱で挙兵した天武天皇が菟田評家において、伊勢国から大津京に向けて米を運ぶ馬50頭を連れた行列に出会った。
- Prince Oama, who raised an army for the Jinshin War, encountered a procession of fifty horses carrying rice from Ise Province to Otsukyo at Udahyoka.
- 天佑ヲ保有シ万世一系ノ皇祚ヲ践メル大日本帝国天皇ハ昭ニ忠誠勇武ナル汝有衆ニ示ス(米英両国ニ対スル宣戦ノ詔書)。
- I am the Emperor who was given the grace of gods and a descendant of the unbroken Imperial family, and I declare to the Japanese people who have a clear loyalty and bravery (the declaration of war to USA and England).
- できあがりは玄米の色がつき、茶色もしくは黄金色の濁りがあり、今日のみりん(みりん)のようであったと考えられる。
- It is thought that the result was a cloudy brown or gold like the color of genmai, and tasted like modern mirin (sweet cooking sake).
- 主食は地域によって異なり、インド北部では小麦粉を使ったナン・チャパティ・ドーサなどのパン類、南部では米である。
- Staple foods differ in regions: in northern India, it is bread such as nan, chapatti, and dosa while in southern India, it is rice.
- 主な生産および消費地は東アジア地域であるが、北米大陸(特にメキシコ)でもヒスパニック系住民を中心に人気がある。
- The main production and consumption region is the East Asian region and also it is popular in North America (especially Mexico), especially among the Hispanic residents.
- 高温糖化酛は、蒸した米・麹・水を50℃~60℃に保って甘酒を作り、冷却後酵母と乳酸を添加して酵母を培養したもの。
- Koon-toka-moto is made by culturing yeast in cooled Amazake (sweet mild sake), which is made by keeping steamed rice, rice malt and water at a temperature of 50 to 60 degrees C, with yeast and lactic acid added in it.
- 1980年代末頃(平成元年頃)から、褌に形の似たTバック水着が欧米から伝わり、バブル景気に男女とも最も流行した。
- In the late 1980s thong swimwear, similar in shape to fundoshi, was introduced to Japan from Europe and the United States, and became most popular among both women and men at the time of the bubble boom.
- 1800年頃、各藩で財政対策として専売制が採用されるなか久留米藩の井上伝が掠れ模様の織り方を発見する(加寿利)。
- Around 1800, Den INOUE of the Kurume Domain invented the method to weave cracked patterns (加寿利) while the monopoly system as a fiscal measure in each domain was adopted.
- しかし1930年代に縦型精米機が登場する以前は、日本酒は低い精米技術、すなわち高い精米歩合の酒米で造られていた。
- However, before a vertical-type rice-milling machine which was developed in 1930's, sake was produced with low level rice polishing technique, that is, with sakamai of high polishing ratio.
- 一つの土地の耕作者がその土地の唯一の権利者となり、土地の生産力は米の見込生産量である石高で計られることとなった。
- The cultivator of the land was considered the only person who was entitled to own the land, and the productivity of the land was measured by kokudaka, an estimated amount of rice to be produced from the land.
- 新政府軍は長岡城を再奪取、米沢・会津藩兵が守る新潟も陥落したため、8月には越後の全域が新政府軍の支配下に入った。
- The new government's forces recaptured Nagaoka Castle again, and with the fall of Niigata which had protected the Yonezawa and Aizu Domains, they placed the entire area of Echigo under control.
- 日本列島への渡来時期や製法、文化を考えると、同じく米を原料としている日本酒の原形とはなり得ないと考えられている。
- In view of the time of importation into Japan, method of production and culture, it is thought that kuchikami-sake couldn't be the origin of Japanese sake, though both use rice as ingredient.
- - 東京都教育委員の米長邦雄の「日本中の学校に国旗を掲げ、国歌を斉唱させるのが私の仕事です」という発言に対して。
- He made this remark, following the comment made by Kunio YONENAGA, a member of The Tokyo Metropolitan Government Board of Education, 'Making schools all over Japan raise the national flag as well as sing the national anthem in unison is my work.'
- 土器大工松井氏 ; 松井弥右衛門、天正年間に岡崎城主・徳川家康に召し出されて、御切り米5俵2人扶持を給せられる。
- The earthenware maker Matsui clan: Yaemon MATSUI served Ieyasu TOKUGAWA who was the lord of Okazaki-jo Castle in the Tensho era and was given five bales (a traditional unit for rice, which is 60 kilograms) and Futari fuchi (the equivalent of an annual two-man rice stipend).
- 藩内では、安永6年(1777年)6月には米騒動、天明6年(1786年)12月には米価昂騰が原因で騒動が起こった。
- A rice riot of unknown cause took place in the domain in June 1777 and a further rice riot, this time caused by skyrocketing rice prices, took place in December 1786.
- 公家からは大臣家、大納言の宣任の例が多い堂上家、武家からは徳川御三卿と現米5万石以上の大名家が伯爵相当とされた。
- It was decided that, as Hakushaku (伯爵 commonly translated as count), Daijinke (families having generated ministers) from kuge, Toshoke (families of court nobles occupying relatively high ranks) which had assumed Dainagon (Major Counselor) many times, Tokugawa gosankyo (three privileged branches of the Tokugawa family, ranked next to Tokugawa gosanke) from buke, and the Daimyo families (feudal lord families) from buke, which had been paid the rice stipend of more than 50,000 goku (9019.5 cubic meters), were eligible.
- 程度にもよるが、米アレルギーの症状が軽い場合、無洗米あるいは低アレルゲンをうたった米ならば摂取可能な場合がある。
- Although it depends on the degree, in the case that the symptom of the rice allergy is not serious, the patient may be able to eat pre-washed rice or hypoallergenic rice.
- 『延喜式』の記述によれば、その国樔が献上した酒でさえも醴酒という米と麹を使用して造る酒であったことがうかがえる。
- According to the description of 'Engishiki' (an ancient book for codes and procedures on national rites and prayers), even the sake presented by kuzu seemed to be kozake, that is, a sake made of rice and rice malt.
- 次に、蒸したもち米を杵と搗き臼で米粒の形がなくなるまで搗き、下記の「おもな餅の種類」に記載される形状に成形する。
- Next, the steamed glutinous rice is pounded using a pestle and a mortar until the glutinous rice grains lose their shape, and the pounded glutinous rice is the shape described in the 'main types of mochi' below.
- 台湾の俗語では「沙西米」(サシミ)と呼ばれており、日本食としての扱いであるが、夜店の屋台でも食べさせる例は多い。
- Food colloquially called 'sa xi mi' is considered to be a Japanese dish, which is also commonly sold at night market stalls.
- 清酒に比べ濾過が不十分であるため、未発酵の米に含まれるデンプンや、澱粉が分解した糖により、ほんのり甘い風味である。
- As Doburoku is filtered less than Seishu, it has a soft sweet flavor with starch contained in unfermented rice and sugars converted by starch.
- このような製品では、ボタンの名称などでも日本語を使わず、(その必然性がないにもかかわらず)欧米語などを使っている。
- For such products, Japanese words are not used even for the button's names but rather European and American ones (though it is not necessary).
- 平成元年(1989年)から平成15年(2004年)12月31日まで、日本酒の精米歩合は以下のように規定されていた。
- From 1989 to December 31, 2004 the rice-polishing ratios for Japanese sake were specified as follows:
- 大別すると、生鮮魚介を用いた「早鮨」系統のもの、魚介類に米を加えて乳酸発酵させた「なれ鮨」系統のものに区分される。
- Sushi is roughly classified into a group of 'Haya-zushi' (fresh sushi) using fresh seafood, and a group of 'Nare-zushi' (fermented sushi) which is seafood kept in rice and fermented by the action of lactic-acid bacillus.
- 米百俵(こめひゃっぴょう)は、幕末から明治初期にかけて活躍した越後長岡藩の藩士小林虎三郎による教育にまつわる故事。
- Komehyappyo (a hundred straw rice bags) is a historical episode regarding the education by Torasaburo KOBAYASHI, a vassal of Nagaoka Domain Echigo Province, who was active from the end of Edo period through until the early Meiji period.
- 餅米を使い、油で揚げて作る米菓を揚げ煎餅(あげせんべい)と呼ぶように、現在では必ずしもうるち米だけが原料ではない。
- As illustrated by the name age-senbei which refers to deep-fried senbei made from glutinous rice, it is evident that uruchimai is not the only material for making senbei at present.
- 更に各地で米以外の特産物も盛んに生産されるようになり、山城国・大和国の茶や紀伊国の蜜柑などが知られるようになった。
- Also, in various places, production of indigenous products other than rice began and tea from the Yamashiro and Yamato Province and mandarin oranges of the Kii Province were well-known.
- 明治2年(1869年)の版籍奉還に伴う禄制改革によって、大名も含めた全ての地方知行が廃止され、蔵米知行のみとなる。
- Due to reforms in the salary system accompanied by the return of the lands and people from the feudal lords to the Emperor in 1869, all types of Jigatachigyo, including those of the daimyo, were banned and only Kuramaichigyo remained.
- 合せた糯米を挺樋(ねりおけ)と呼ばれる四斗樽の樋に投じて2本の棒を用いて「エイエイ」と掛声をしながら、こねつける。
- Throw the steamed rice mixed with azuki beans into a tub called 'nerioke' that is shaped like shitodaru (a barrel of four-to or about 72-liters), and knead them by two sticks calling out 'Ei Ei.'
- 明治維新後、新政府は財政問題解決のため、旧武士階級の士族に一時金の代りに俸録米支給を打ち切る「秩禄処分」を行った。
- After the Meiji Restoration, the new government implemented 'Chitsuroku-shobun' (Abolition Measure of Hereditary Stipend) which was the abolishment of salary-like payments to members of the warrior or samurai hierarchy in exchange for lump-sum payments in order to solve financial problems.
- 深い渓谷にある月瀬の村々には耕作地として利用できる土地に乏しく、厳しく取り立てられる上納米を納める余裕がなかった。
- As the villages in Tsukigase which were situated in deep valleys did not have enough land to grow crops, villagers could not afford to provide the government with the tribute rice which was strictly collected.
- 慶安3年(1650年)には西丸の徒頭に転任し廩米500俵を与えられ、儀式の際に布衣(無紋の狩衣)の着用を許される。
- In 1650, he changed the position to Nishinomarukachigashira (leader of the group walking first place in line and guarding streets for the shogun) and was given 500 bales of rinmai (rice stored by a feudal government or domains), and was allowed to wear hoi (clothing for kuge) during ceremonies.
- そのほか宮崎県児湯郡西米良村、群馬県伊勢崎市北千木町、南千木町、茨城県、北海道、東京都などににも菊池姓が見られる。
- In addition the family name 'Kikuchi' written as 菊池 can be also found in present Nishimera-son, Koyu-gun, Miyazaki Prefecture, Kitasengi-cho and Minamisengi-cho, Isesaki City, Gunma Prefecture, Ibaraki Prefecture, Hokkaido, and Tokyo Metropolis.
- また、旗本赤松家の分家の旗本だった石野則員の子・有馬則維は嗣子のなかった久留米有馬家に養子に入り、家督を相続した。
- Noritsuna ARIMA, the son of Norikazu ISHINO who was a direct retainer of a branch of the hatamoto Akamatsu family, became an adopted son of the Kurume Arima family, since the family had no heir, and Noritsuna succeeded the reign of the Arima family.
- 王は伊理泥王の女・丹波能阿治佐波毘売(たにはのあじさはびめ)を妃とし、迦邇米雷王(かにめいかずちのみこ)を儲けた。
- Prince Yamashiro no Otsutsukimawaka married Taniwa no Ajisawabime as his princess; and she gave birth to Prince Kanimeikazuchi (Kanimeikazuchi no Miko).
- 製法は原材料にもち米と長期熟成させた麹を加え、水の量を5割以上も減らして仕込み、もろみを絞る数日前に木灰を加える。
- It is manufactured by adding rice malt which has been fermented for a long time to mochi rice and fermenting with half the usual amount of water and adding charcoal a few days before refining the sake.
- さらに食用としての米を確保するため、昭和13年(1938年)国家総動員法によって酒造米200万石が削減させられた。
- In addition, in order to secure rice for food, the two million koku (approximately 360 million liters of crop yield) of rice for sake brewing was decreased by the National General Mobilization Act in 1938.
- このため、古代には赤米を蒸したものを神に供える風習があったようである(現在でもこの風習は各地の神社に残っている)。
- Accordingly, in ancient times people were reportedly accustomed to offering steamed red-kernelled rice to the deity, and even today this custom is practiced by shrines in various regions.
- 同県農業総合センター酒米試験地にて山田錦/中国31号を交配、1982年兵庫県奨励品種に採用、1983年に品種登録。
- Sakamai Experiment Station of Hyogo Agriculture Institute cross-fertilized Yamada nishiki/Chugoku No.31; it was adopted as a recommended variety of Hyogo Prefecture, and the variety was registered in 1983.
- 近年では生活様式の欧米化によりマナーなどに置き換えられ、これらの日本の伝統的な規範意識の形骸化を憂慮する声もある。
- In these years, this kata was replaced by manners due to westernization of lifestyle, and there is an opinion worrying that these traditional Japanese senses of respect for rules and models may lose substance.
- 副原料として定められているのは、米、トウモロコシ、モロコシ、ジャガイモ、デンプン、糖類、着色料としてのキャラメル。
- Set additional ingredients include rice, corn, sorghum, potato, starch, sugars, and caramel as a color additive.
- 鯖の寿司と違い、酢飯(又は白米)をそのまま高菜の浅漬けの葉で巻き、おにぎりのように持ち運び用に適したものにした寿司。
- Differently from sushi topped with mackerel, Mehari-zushi refers to sushi made through processes of wrapping vinegared rice (or white rice) with lightly pickled leaf mustard as it is, and is formed so as to be suitable for carrying like rice balls.
- 白米1升が50文が相場のときに、4/18には58文に上がり、5/19には66文、6/19には70文まではね上がった。
- The market price of 1.8 liters of white rice was 50 mon (obsolete unit of currency), but it soared to 58 mon on May 31, 66 mon on July 1, and 70 mon on July 30.
- 平安最末期の治承・寿永の乱において、平氏政権は諸国から兵粮米を賦課しているが、これも一国平均役として認識されていた。
- During the Jisho-Juei War at the end of the Heian period, the Taira administration levied military provisions from many provinces, and this was also considered as ikkoku heikinyaku.
- すなわち字名(所在地の地名)・地目(種類)・品位(上・中・下・下々からなる品質)・面積・分米(石高)・名請人である。
- The entries were 'azana' (name of the location), 'chimoku' (category of the land), rank of the land's fertility (high/middle/low/very-low), area of the land, 'bunmai' (yield from the land), and 'naukenin' (farmer certified as the owner of the paddy, the field, and the house, who was entitled and obliged to cultivate its land, and was responsible for nengu and shoyaku).
- ただし上州高崎では「四六延」といって、本途米1石について4斗6升ずつの延米を加えることになっていた(地方落穂集5)。
- In Joshu Takasaki, though, four to (a measure of volume, approx. 18 liters) and six sho (a unit of measure, approx. 1.8 liters) of nobemai were added to each koku (about 180 liters; an old unit of volume) of hontomai (Jikata Ochiboshu 5).
- のちに安徳天皇は、水天宮(福岡県久留米市)の祭神とされて、水の神、安産の神として各地の水天宮に祀られるようになった。
- Later, Emperor Antoku was respected as an enshrined deity of Suiten-gu Shrine (Kurume City, Fukuoka Prefecture) (a temple sacred to the guardian deity of mariners); he was also respected as a god of water and a god who ensured the easy delivery of healthy babies.
- 小站米は現在の天津市津南区小站鎮でつくられているため、中国では「小站稻米」(シャオチャンダオミー)とも呼ばれている。
- As Xiaozhanmi is grown in Xiaozhan, Jinnan District, Tianjin, it is also called 'Xiaozhan daomi' in China.
- 米も食物アレルギーの原因となる事が知られている食品の一つであり、アレルゲンは糠の部分に含まれている事がわかっている。
- Rice is also one of the foods known as causes of food allergy, and it has been known that its allergen is contained in its bran.
- 卵かけご飯は時間が経つと卵の水分を米粒が吸い込む為、食感が悪くなり、個人差はあるものの、大抵の人は食べにくく感じる。
- Most people feel it more difficult to eat tamago kake gohan after a certain time, though it depends on an individual, because of the texture degraded by the rice absorbing water from the egg.
- やがて1996年、九州大学に保存されていた12粒の種籾から酒米作りを専門とする農家が復刻にとりくみ、1999年成功。
- Then, in 1996, a farmer who specialized in sakamai production tried to revive it from twelve grains of seed rice kept by Kyushu University, and in 1999 his effort succeeded.
- ときに吸い物の具として用いたり、桜ご飯として桜漬けや葉桜さくら葉を米とともに炊いて季節の味覚として香りや色を楽しむ。
- Pickled cherry blossoms are used as an ingredient for clear soup or are cooked in rice to make Sakura Gohan (Cherry Blossom Rice), and its aroma and color are enjoyed as a seasonal treat.
- 落雁(らくがん)は、米などから作った澱粉質の粉に水飴や砂糖を混ぜて着色し、型に押して乾燥させた代表的な干菓子である。
- Rakugan is one of representative Japanese confectionery, and made by mixing flour of starch derived from rice or the like with starch syrup and sugar to apply coloring, and drying in a mold.
- アメリカン・コミックス界の巨匠であるスタン・リーが日本の漫画家である武井宏之とタッグを組んだ日米合同プロジェクト作品。
- It is a Japan-US joint project work created by Stan LEE, the grand master of the American comic-book world in collaboration with a Japanese comic writer, Hiroyuki TAKEI.
- 米国ユニヴァーサル社の創立社長カール・レムリも、日本映画の技術的向上を願うメッセージを日本の興行関係者に向けて送った。
- Carl Laemmle, the founder and president of Universal, sent a message to those involved in Japan's film-making business that expressed his hopes for the improvement of Japanese movie technology.
- 一方、中南米労働者の多い地域など外国人の多く来るプールではTバック水着の女性が多く、形の似ている褌に対して寛容である。
- On the other hand, pools located in areas where many workers from Latin America reside are more tolerant of fundoshi, similar to thong swimwear in shape, because a large number of foreigners, including women wearing thong swimwear, visit those pools.
- 草加宿一帯の農家では、蒸した米をつぶして丸め、干したもの(「堅餅」という)に塩をまぶして焼き、おやつとして食べていた。
- Farmers living in and around Soka-juku used to make a kind of snack eaten between meals - making balls of crushed cooked rice, which were then dried, sprinkled with salt and grilled, which they called 'katamochi'.
- 米を原料とするものは、米菓煎餅(べいかせんべい)ともいい、主に関東地方で古くから煎餅と呼ばれて作られてきたものである。
- Senbei made from rice is also called beika-senbei (米菓煎餅), which has been made in the Kanto region since olden days under the name of senbei.
- しかし両陣営とも外国の軍隊の派兵を要請することはなかったため、欧米列強による内政干渉や武力介入という事態は避けられた。
- Military intervention and interference in domestic affairs by powerful western nations were, however, avoided since both sides did not request them to deploy troops.
- 守護・地頭には、兵糧米の徴収権、在庁官人の支配権などが与えられ、これは頼朝政権が全国的に在地支配を拡げる契機となった。
- Shugo and Jito were given the power of collection for provisions of rice for the army and the control of Zaichokanjin (the local officials in Heian and Kamakura periods) and so on, which was the opportunity for Yoritomo administration to expand control over local lands across Japan.
- 欧米の大美術館の多くに日本美術ギャラリーがあり、「日本美術」は独自の様式をもった美術として認識されていることがわかる。
- Many European and American art museums have a Japanese art gallery, and this shows they recognize Japanese art as an art with its own unique style.
- 永禄7年、織田信長は長良川の鵜飼を見物し、鵜飼それぞれに鵜匠の名称を授け鷹匠と同様に遇し、1戸に禄米10俵を給与した。
- In 1564, Nobunaga ODA saw Nagara-gawa ukai and gave the title of usho as well as ten bales (traditional unit for rice, which is 60 kilograms) of stipend to each ukai fishermen, which was the same treatment with takajo (a hawker).
- いっぽう、白米中に含まれる蛋白質はリシン、およびスレオニンの含量が低く、アミノ酸スコアも60とあまり良好とは言えない。
- On the other hand, the protein in white rice contains less lysine and threonine and its amino acid score is only 60.
- 七五三、入学式、卒業式、成人式、送別会、還暦・古希・喜寿・傘寿・米寿・卒寿・白寿、若衆宿、元服、隠居、出家・得度・剃髪
- Shichi-go-san (a day of prayer for the health and growth of young children), entrance ceremony, graduation ceremony, coming-of-age celebration, farewell party, Kanreki (the celebration of a person's 60th birthday), Koki (the celebration of a person's 70th birthday), Kiju (the celebration of a person's 77th birthday), Sanju (the celebration of a person's 80th birthday), Beiju (the celebration of a person's 88th birthday), Sotsuju (the celebration of a person's 90th birthday) and Hakuju (the celebration of a person's 99th birthday), Wakashuyado (a kind of house in a village for wakashu (young people) to stay or work together), Genpuku (coming-of-age ceremony for boys), retirement, and becoming a priest, Tokudo (enter the Buddhist priesthood) and Teihatsu (tonsure)
- - 靴磨きとは元々は欧米の革靴を履く習慣のある地域の職業であるが、明治維新の西欧化に伴い、日本でも職業として確立した。
- Shoe polishing is originally an occupation from Europe and the United States where leather shoes are worn, but with the Westernization which followed the Meiji Restoration, it developed as an occupation in Japan as well.
- もち米を原料とした麦芽水飴を乾燥して粉末にした漢方薬の膠飴(こうい)は、滋養強壮作用・健胃作用などがあるとされている。
- The Chinese herbal drug, koui, which is the dried powder of malt mizuame made from sticky rice as a raw material, is said to have nutritional fortification and promotes a healthy stomach.
- 平安時代に編纂された辞書「和名類聚抄」には「小蛸魚 知比佐岐太古 一云須流米」(ちひさきたこ するめともゐふ)とある。
- In the 'Wamyoruiji-sho,' the dictionary compiled in the Heian period, there is a definition which reads, 'Small octopus meaning surumeika and yariika. Also referred to as surume.'
- (ただし、この地区指定は栽培地域の歴史的経緯に基づくものであり、必ずしも生産される米の品質を反映しているわけではない。)
- (however, the designation of the area as a good rice-producing land is based on the historical association with that particular production area, and this does not necessarily reflect the quality of rice produced there.)
- その後、寂厳・池大雅らが継承し、江戸時代末期には幕末の三筆と呼ばれる市河米庵・巻菱湖・貫名菘翁の3人へと展開していった。
- After that, Jakugon and IKE no Taiga succeeded the style, and towards the end of the Edo period, it was handed down to Beian ICHIKAWA, Ryoko MAKI, and Suo NUKINA who were called the san-pitsu of bakumatsu (the three great calligraphers towards the end of the Edo period).
- 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.
- 現在では日本語の「折り紙」という言葉が世界に浸透しており、欧米をはじめ多くの国で「origami」という言葉が通用する。
- Now, the Japanese term 'origami' has become prevalent in the world and the 'origami' is understood in many countries including Europe and America.
- 鎌倉時代・室町時代には、田地の面積は、その田で収穫することのできる平均の米の量を通貨に換算し「貫」を単位として表された。
- During the Kamakura and Muromachi periods, the dimensions of rice fields were represented in units of 'kan,' which were converted from the average rice yield from the rice field.
- なお、後年において不動穀の一部を中央に貢進させる年料租舂米の制が布かれた際には主として年料舂米負担国が対象とされている。
- When the Nenryososhomai system required part of the Fudokoku (emergency grain) to be tithed to the central government, the target of the system was mainly the Nenryoshomai provinces.
- また、明治15年(1882年)に米原市・山津照神社境内から発見された前方後円墳(山津照神社古墳)は息長宿禰王の墓という。
- A large keyhole-shaped tomb mound found in 1882 in the precincts of Yamatsuteru-jinja Shrine in Maibara City (Yamatsutera-jinja Shrine Tomb) is considered to be that of Okinaga no sukune no miko.
- 口噛み酒(くちかみさけ)は、米などの穀物や種実類などを口に入れて噛み、それを吐き出して溜めたものを放置して造る酒のこと。
- Kuchikami-sake means sake that is produced through the process of chewing grain, such as rice, or seed in the mouth, spitting it out and leaving it as it is.
- 迦邇米雷王は丹波之遠津臣の女・高材比売(たかきひめ)を妃とし、息長宿禰王(おきながのすくねのみこ、気長宿禰王)を儲けた。
- Prince Kanimeikazuchi married Takakihime, a daughter of Taniha no Towotsu Omi, as his princess; and then she gave birth to a son (prince), Prince Okinaga no Sukune (Okinaga no Sukune no Miko; he was also known as Okinaga no Sukune no Okimi [or Miko]).
- また起源には複数説があるが、のちに日本を代表する酒米となるものとして、明治時代前期に兵庫県で山田穂が品種確立されている。
- In addition, although there are many theories on its origin, yamadabo was established in Hyogo Prefecture in the early part of the Meiji period, which later became the representing rice for brewing sake in Japan.
- 最初に酒母を仕込みタンクに移し、そこへ少量の掛麹(かけこうじ)と掛米(かけまい)を入れ、日本酒水を加えてよくかきまぜる。
- The yeast is first transferred to a fermentation tank before a small amount of kakekoji and kakemai rice are added before adding water and stirring.
- 古くから酒米として全国的に高い評価を得てきた在来種「八反」には、収量性が低く、脱粒性も易、粒も小さいなどの難点があった。
- Hattan,' as a local variety that had been highly accepted nationwide as sakamai since the old times, had weak points such as low yield and small grains that fell off easily.
- 米麹と蒸したもち米を混ぜ、焼酎または醸造用アルコールを加え60日間程度、室温近辺で熟成したものを、圧搾、濾過してつくる。
- Malted rice that has been steamed and mixed with glutinous rice before the addition of shochu or brewing alcohol and left to mature at room temperature for 60 days is pressed and filtered.
- このため、米などの稲系のもので作った餅が簡便で作りやすく加工しやすいことと相俟って、多様なつき餅の食文化を形成している。
- Therefore, because mochi made from a paddy-based material such as rice is convenient and is easy to make and process in addition to the above reason, various tsuki-mochi cultures are formed.
- いわゆる「お米屋さん」でよく見かける、一般家庭で消費される食用米を精白するための横型精米機とは、構造も機能もまるで異なる。
- The structure and function of this vertical type rice-milling machine is completely different from that of a horizontal rice polisher, which is often seen in 'a rice shop' to polish rice to be consumed by general households.
- 久米三十六姓の人々は、琉球国王の命令を受けて、中国本土(主に福建)に渡って留学し、中国語や、音楽などの中国文化を学習した。
- Individuals included as part of the Thirty Six Families of Kume took orders from the Ryukyu monarchy, studied Chinese culture,including language and music, in mainland China, principally Fujian Province.
- 飯(めし、いい、はん、まんま)とは、イネ科穀物の米やムギに水を加えて汁気が残らないように炊いた、あるいは蒸した食品である。
- Meshi (meshi, ii, han, manma) is a food that is steamed or boiled until no water is left by adding water to rice, wheat or grains from gramineous plants.
- まず、3月7日(4月26日)に外山光輔が捕縛され、10日に東京の久留米藩藩邸が政府に押収されて藩知事有馬頼咸が幽閉された。
- First, Mitsusuke TOYAMA was captured on April 26, while a residence of the Kurume domain in Tokyo was confiscated by the government on April 29, and Yorishige ARIMA, governor of domain, was incarcerated.
- 融米造りや焙炒造りと同じく、伝統的な工芸品というよりも、近代的工業製品として日本酒をとらえているところが大きな特徴である。
- It is a significant characteristic of this system that, like Yumai method (the brewing method wherein rice is reduced to a gruel-like consistency to enable saccharification to proceed apace) and Baisho method (the brewing method wherein rice is heated in hot air [about 200~400 degrees Celsius]), Japanese sake is considered as a modern industrial product rather than a traditional artifact.
- 原料となる米不足、酒造所の廃業による清酒の生産量低下、そのため造り酒屋>問屋>小売店>消費者と流通過程で次々と加水された。
- The decrease of production volume of sake due to the deficit of rice, its material, and closing of sake breweries caused water-adding happened in sequence during the course of distribution; sake breweries, wholesalers, retailers, and consumers.
- 帝国主義の国として欧米列強と肩を並べ、勢いを得て第一次世界大戦にも参戦、勝利の側につき国中が国威の発揚に沸いた時代である。
- During this period, as a country of imperialism, Japan ranked with the western powers, which invigorated them to join the victorious side in World War I, and the whole nation were thrilled with the enhancement of the national prestige.
- 欧米ではルネサンスに匹敵する、西洋近代的な美意識と科学的パースペクティヴの、大きな変革運動の一つの段階として見られている。
- In Western countries, it is seen as one stage of a large transformative movement in the Western modern sense of beauty and scientific perspective, comparable to the Renaissance.
- だが赤いご飯を食べる風習自体は生き続け、白い米に身近な食材である小豆等で色付けする方法がとられるようになったと考えられる。
- It is, however, assumed that the custom of eating red rice survived through the coloring of white rice with red adzuki beans and other available foodstuffs.
- ぼたもち(牡丹餅)とは、うるち米ともち米を混ぜて炊き、米粒が残る程度について小ぶりの俵状にまるめ、餡をまぶした食べ物である。
- Botamochi is a Japanese traditional sweet and generally refers to a small mochi shaped like a stick ('mochi' is a rice cake; in this case, it is made from steamed rice and steamed glutinous rice, and the both are not completely pounded nor baked) with an (a sweet red paste made from red azuki beans).
- 釜飯(かまめし)は、米に醤油、みりん等の調味料を加え、その上にシイタケ、鶏肉などの具を載せ、一人用の釜で炊いた飯料理である。
- Kamameshi is a rice dish cooked in an individual pot, seasoned with soy sauce and mirin (sweet sake) with ingredients such as shiitake mushrooms and chicken on top.
- 当時を知る職人は、「あらかじめダミーの米を入れる袋を用意して店頭に置き、取り締まりを逃れて営業したこともある」と述べている。
- A sushi chef knowing that time said, 'we have operated a shop by preparing a bag to put dummy rice in and putting the bag at the shop to get away from the control.'
- 代わって田租と地子米からなる地税的な官物と人頭税的な名残を残した雑役(及びその一種である臨時雑役)に収斂していくことになる。
- Instead, a property tax-like Kanmotsu consisting of Denso and Jishimai (rice paid as rent), and per capita tax, Zatsueki (and a variation, temporary Zatsueki) were collected.
- また、純米酒の精米歩合をめぐる法規制として、平成15年(2003年)までは「精米歩合が70%以下のもの」という項目があった。
- And as for regulations about the polishing ratio of junmaishu (sake made without added alcohol or sugar), there was a provision until 2003 that said 'junmaishu shall be made with polishing ratio of 70 percent or less.'
- 初代・内匠頭(非参議・従三位)・岡崎宣持以降、江戸時代の石高は、蔵米30石であったが、明治に至り華族に列し子爵に叙せられた。
- After the first generation, Nobumochi OKAZAKI was the official architect for the Imperial Building Bureau (Hisangi, Jusanmi - Junior Third Rank), his hereditary stipend during the Edo period was thirty koku, but since the Meiji period, the family ranked as Kazoku (nobility) and was conferred the title of viscount.
- 一方、麹米は玄米のままで、掛け米(蒸米)だけに精白米を用いる製法、またはその製法で造られた酒のことを片白(かたはく)という。
- Conversely, the brewing method using unpolished rice for the koji-mai and polished rice for the kake-mai, as well as the sake made using this method, were both called 'kata-haku' ('kata' means one side).
- 手軽な庶民食、米食の代用食として、また祝い事に際して振る舞われる「ハレとケ」の食物として、古くから日本全国で食べられてきた。
- Regarding Udon noodles as simple everyday dishes, substitutes for boiled rice, and foods of 'hare and ke' (unusual events and daily events) served at festive events, Japanese people nationwide have eaten them from ancient times.
- たとえば100kgの玄米の状態であった酒米が、精米工程が済んだときに85kgになっていたとしたら、重量精米歩合は85%である。
- For example, if the brown (unpolished) rice of which weight is 100kg is polished to 85kg, then the rice-polishing ratio of the polished rice by weight is 85%.
- 発酵を起こすには、融かした米に麹を投入して(麹歩合が'原料米の3%以上'必要)酵母が消費できるグルコースに分解する必要がある。
- In order for the fermentation to occur, the sake rice malt needs to be added to the melted rice (in which the amount of malt must be more than 3% of the amount of rice), so that it is broken down to glucose which can be consumed by yeast.
- 一口に高温糖化法といっても、さまざまな手法があり、それによって高熱の加え方も違う(「焙炒造り」、「融米造り」など参照のこと)。
- However, Koon-toka-ho includes various techniques, and how to add heat at a high temperature depends on the technique used (refer to 'Baisho-Dukuri' and 'Yumai-Dukuri').
- この縦型精米機の出現によって、1930年代の精米技術は革新的な進歩を遂げ、ひいては1980年代の吟醸酒の大量生産を可能にした。
- With the arrival of this vertical type rice-milling machine, rice polishing technique innovatively advanced in the 1930s, which eventually brought the mass production of ginjoshu (high-quality sake brewed at low temperature from rice grains milled to 60% weight or less) in the 1980s.
- まず米を日本酒精米し、日本酒洗米・日本酒浸漬して米に吸水させたあと、日本酒水とともにミキサーのような機械で乳白色の液体にする。
- First the rice is polished, then washed and soaked in sake so that it absorbs it, and is liquidized with the blender-like machine with water mixed with sake.
- 肥料や農具などの改善や米の品種改良の進展などを背景として、畿内や山陽などで二毛作が拡がるなど、農業生産が著しく向上していった。
- With the development of new fertilizers and agricultural tools, along with the improvement of rice varieties through selective breeding, agricultural production increased remarkably as a result of various circumstances, such as the spread of double-cropping in Kinai and Sanyo regions.
- 遠国を中心として年料租舂米を負担しない国を中心に負担した(ただし、年料舂米と重複することでは、年料租舂米負担国と同様である)。
- This was collected mainly in provinces that were far away from the center and did not pay Nenryo soshomai (however, the fact that it is duplicated with Nenryo shomai is the same as provinces that pay Nenryo soshomai).
- また、寿司の人気に伴い、韓国料理や中華料理など米飯食を供するアジア料理店の一角に日本風のスシバーが設けられることも珍しくない。
- Also, with the popularization of sushi, it is not rare for Asian food restaurants serving rice foods, such as Korean food ones or Chinese food ones, have a Japanese-style sushi bar on the corner.
- これらのことに、地方の酒蔵はおおいに驚くとともに鼓舞され、各地で自分たちの水と米に適合した酒造りが研究・発展されることになる。
- The sake breweries in local districts were very surprised at these and inspired, and began to research and develop their sake brewing methods which were suitable for their own water and rice in various places.
- もともとポピュラーな家庭料理だったが、家庭でローストビーフを焼く習慣が失われたり、米飯を炊くのが面倒などの理由で衰退している。
- Although it was originally a popular home-cooked meal, it has been diminishing in popularity for reasons such as the declining custom of making roast beef at home and the trouble of cooking rice.
- 現在でも米国で消費される醤油の殆どは、このテリヤキ調理法に費やされており、純粋な日本料理に消費される醤油の割合は極めて少ない。
- In the United States, even today, most soy sauce consumed is used in teriyaki cooking while very little is used in genuine Japanese cooking.
- 平安時代以前から米で作る醪の混じった状態の濁酒のことを濁醪(だくらう)と呼んでいたのが訛って、今日のどぶろくになったと言われる。
- It is said that before the Heian period, unrefined sake with moromi (raw unrefined sake) made from rice had been called Dakuro and it changed to present-day Doburoku by regional accents.
- だが、藩の大参事小林虎三郎は、贈られた米を藩士に分け与えず、売却の上で学校設立の費用(学校設備の費用とも)とすることを決定する。
- However, Daisanji (second to a governor) of Nagaoka domain, Torasaburo KOBAYASHI decided to sell the given rice and found a school (it is also said for school facilities) with the money instead of sharing out them to the retainers.
- 彼らの子の多くは何らかの知的障害を持って生まれたが、舂米と長谷は例外的に厩戸の優れた能力の一端を継承した人物として描かれている。
- Many of their children were born with some kind of intellectual disabilities, but Tsukishime and Ohatsuse are portrayed as characters who exceptionally inherited a part of Umayado's impressive ability.
- 農業生物資源研究所はスギ花粉の抗原を含んだ「スギ花粉症緩和米」の開発を進めているが、厚労省は食品とは認められないなどとしている。
- The National Institute of Agrobiological Sciences has developed a rice cultivar for the treatment of Japanese cedar pollinosis which contains the Japanese cedar pollen antigen but the Ministry of Health, Labor and Welfare does not recognize this as a food product.
- 衛府舎人は大粮米徴収権の既得権を有していたが、朝廷は延喜年間(900年代)に相次いで衛府舎人の既得権を剥奪する政策を打ち出した。
- Efutoneri had the right to collect tairomai (rice as food), but in the Engi era (in the 900s), the Imperial Court announced the key policies of depriving the Efutoneri of their vested rights one after another.
- まず忍坂の邑に大室を造り、精鋭を率いて残党と酒宴を開き、宴も酣になったとき道臣の久米歌を合図に兵たちは剣を抜き、残党を殲滅した。
- To begin with the operation, he constructed an Omuro (a big hall) in Oshisakano-mura Village, and leading his warfare experts, he held a feast with the remnants; when the party became in full swing, to the Kumeuta music that Michinoomi started to sing, Michinoomi's soldiers drew a sword and destroyed the remnants completely.
- これら一帯は米の生産やその他の農業も盛んで、このため牛を肥育するための飼料とストレスの少ない気候に恵まれたためともいわれている。
- It is said that those areas, as leading producers of rice and other agricultural products, are blessed with feedstuff for fattening cattle and mild climate.
- - 江戸時代には留守氏(水沢伊達家)、白石氏(登米伊達家)、亘理氏(涌谷伊達家)、岩城氏(岩谷堂伊達家)が伊達姓を許されている。
- During the Edo Period, four vassals, including the Rusu clan (the Mizusawa-Date clan), the Shiraishi clan (the Tome-Date clan), the Watari clan (the Wakudani-Date clan) and the Iwaki clan (the Iwayado-Date clan), were allowed to use the family name of DATE.
- 幕末の藤波教忠(従二位・神祇大副)(1823年-1891年)は、日米修好通商条約の勅許の際、88人の公卿とともに強硬に反対した。
- When the Imperial sanction for the Treaty of Amity and Commerce between the United States and Japan was given, Noritada FUJINAMI in the last days of Tokugawa shogunate, (Junii (Junior Second Rank), Jingi taifu) (1823 - 1891) strongly opposed it with eighty-eight court nobles.
- 商業が盛んになり、貨幣経済が各地へゆきわたったことを背景として、酒は、米と同等の経済価値を持った商品として流通するようになった。
- The flourishing of commerce and the spread of the monetary economy in various places led to the distribution of sake as a product which had the same economic value as rice.
- 食生活の様式が欧米的なものへ移り変わったので以前のような傾向は減ってはいるようであるが、京番茶という名前は日本全国的に知られる。
- People there drink kyo-bancha less frequently now because their diet has become more Westernized, but still the name kyo-bancha is widely known across Japan.
- 明治ごろまではもち米を蒸しただけのものをおこわといい小豆などを混ぜたものと区別していたが、現在は赤飯もおこわというようになった。
- Until around the Meiji period, pure white steamed glutinous rice was called 'okowa' and was distinguished from 'sekihan,' which contains red adzuki beans or other ingredients, though today 'sekihan' is included in the category of okowa.
- 醤油を作るときと同様の方法で麦・大豆・米などから製造した麹を、醤油のときほどは多くない塩水に漬けて熟成させるものが基本形である。
- Basically, the rice malt which is produced from barley, soybean, rice and so on by a method similar to that of making soy sauce is immersed in salted water which is not so much as in soy sauce and matured.
- 上記のようにして作られたグルテンに、小麦粉、ベーキングパウダー、もち米粉などを加えて練り合わせ、焙り焼きしたものが焼き麩である。
- Knead together the above gluten, wheat flour, baking powder and glutinous rice flour and toast this dough to make yaki-fu.
- 餅(もち)とは、穀物、特にもち米に水分と熱を加えた後に、外力を加えて練り合わせ、成形した食品の一種で搗き餅(つきもち)ともいう。
- Mochi (rice cake) refers to a kind of food which is produced by adding water to grain, especially mochi-gome (glutinous rice), heating, thereafter, kneading, applying an external force and shaping the kneaded mixture, and mochi is also called tsuki-mochi (pounded rice cake).
- 日本においてはハンバーグ専門店などに行かない限り焼き加減は聞かれることは少ないが、欧米諸国では聞かれることが多いと言われている。
- In Japan, it is rare for diners to be asked how well done they would like their hamburger patties, except in hamburger restaurants, but it is heard that in western countries, diners are often asked if they would like their hamburger steaks rare, medium, or well done.
- 高野山からは米、塩、醤油、味噌、酒、魚、その他日用雑貨品が、山中からは木炭、木材、箸、経木、コウゾ、割菜、高野豆腐がもたらされた。
- They received rice, salt, soy sauce, bean paste, liquor, fish and other convenience goods from Mt. Koya, and they sent charcoal, lumber, chopsticks, wood shavings, paper mulberry, dried stems of the taro, and freeze-dried tofu to it.
- しかし、元和 (日本)2年から1俵を3斗5升として、これに2升の延米を加えて、3斗7升入にして、御蔵に納めさせた(地方凡例録5)。
- However, starting in 1616, a payer had to pay three to (a measure of volume, approx. 18 liters) and seven sho (a unit of measure, approx. 1.8 liters) of rice tax to the okura (a rice storehouse of the Edo shogunate) because one bale was set at three to (a measure of volume, approx. 18 liters) and five sho (a unit of measure, approx. 1.8 liters), with two sho of nobemai added on (Jikata Hanreiroku 5).
- 騎士は知行取り、御目見得であるのに対し、徒士は蔵米取り、御目見得以下とされており、幕府でいえば旗本が騎士、御家人が徒士に対応する。
- Kishi with a fief and vassals were allowed to have an audience with the Shogun, whereas Kachi were given kuramai (rice preserved in a depository by Edo Shogunate and domains) and were not allowed to have an audience with the Shogun, and in the bakufu (Japanese feudal government headed by a shogun), Hatamoto corresponded to Kishi and Gokenin corresponded to Kachi.
- 村米制度(むらまいせいど)は播磨地方の酒米産地と灘五郷をはじめ特定の蔵元との間で結ばれる、酒米取引制度(現酒造業者)のことを言う。
- The muramai system refers to a sake rice dealing system which is concluded between sake rice production areas in Harima region and specific Kuramoto (sake brewer) including Nada gogo (five districts in Nada).
- 用明天皇崩御後、用明天皇の第一皇子・田目皇子(多米王、聖徳太子の異母兄)に嫁し佐富女王(長谷王妃、葛城王・多智奴女王の母)を生む。
- After the demise of the Emperor Yomei, she married the Prince Tame (the first prince of the Emperor Yomei and an older paternal half-brother of the Prince Shotoku) and gave birth to Satomi no Himemiko (the empress of Ohatsuse no Oji, and the mother of the Prince Kazuraki and 多智奴女王).
- 米国国内の鶏卵業者は アメリカ食品医薬品局 や 世界保健機関 等の加熱処理のガイドラインに従って生食を前提にした飼育をしていない。
- American poultry farmers farm chickens in accordance with a guideline of a heat treatment established by FDA and WHO not premising that eggs be eaten fresh.
- 「本醸造」の条件は、大豆、麦、米等の穀物を蒸煮し、麹菌を用いて作成した麹に、塩水または生揚げを混合して発酵・熟成させたものを指す。
- The condition of 'honjozo' includes that rice malt which was created using Aspergillus oryzae after steaming crops including soybeans, wheat and rice, is mixed with salt water or kiage (raw soy sauce) for ferment and maturation.
- 関東地風ひなあられの基本的な製法は、もち米の乾飯(炊くか蒸した後に十分乾燥させたもの)を炒ったものに砂糖がけして甘味をつけている。
- The Kanto region style hina arare is made by roasting glutinous rice hoshiii (glutinous rice that have been fully dried after being cooked or steamed) and sweetening it with sugar.
- 現在、雄町でほんとうに米としての力のあるものは赤磐雄町ぐらいになってしまったが、収量が少ないため実用的な普及度がともなっていない。
- Currently, only Akaiwa omachi remains as a powerful rice among the many varieties of Omachi, but since the yield is too small it isn't practical enough for widespread consumption.
- そのため米を原料とする酒も秩序のないものへと化していき、水を入れて量だけ増した金魚酒に代表される闇酒や薄め酒が横行するようになった。
- Accordingly, sake made from rice turned into something disorderly, resulting in widespread of yami zake (illegal sake) or diluted sake such as Kingyoshu (a type of diluted sake described cynically because it is weak enough to let gold fish live in) which was produced by adding water to increase the volume.
- ただし、女性用の和服であっても、欧米の白人女性が着る場合、彼女たちは一般的に日本人女性と比べて背が高く、サイズが合わないことがある。
- However, even if it is a women's wafuku, if a Caucasian women of Europe and America were to wear it the size may not fit, since she would typically be taller than a Japanese woman.
- 米の品種改良や農業技術の進歩に伴い農作物(特に、江戸時代の税の柱であった米)の収穫量が増え、農民でも現金収入を得る事が容易になった。
- Improvement in rice varieties and development of agricultural technologies had increased crop yields (especially rice which was the mainstay of the tax in the Edo period) and made it easier for peasants to earn cash.
- それに対し虎三郎は、「百俵の米も、食えばたちまちなくなるが、教育にあてれば明日の一万、百万俵となる」と諭し、自らの政策を押しきった。
- In response, Torasaburo persuaded them and carried through with his policy saying, 'a hundred straw rice bags will be gone after eating them up, but if they are used for education, they will turn into ten thousand or million rice bags.'
- 米が取れない地域の一部では商品作物等の売却代金をもって他所から米を購入して納税用の年貢に充てるという買納制が例外的に認められていた。
- For the areas where rice cannot be produced, the baino-sei system, in which rice to be paid as nengu was purchased with money earned by selling other kinds of crops, was employed as an exception.
- 当初は蔵米が直接家臣に渡されたが、後には札差が公定価格で引き取って手数料を差し引いた後に家臣に代金を渡す方式も取られるようになった。
- Vassals received kuramai directly at first, but later on a system was adopted in which fudasashi (traders who received and sold kuramai on behalf of the government for a commission) would receive kuramai, sell it at an official price, then deduct the commissions and pay the proceeds to the vassals.
- 同県農業総合センター酒米試験地にて兵系25号F1/東近系1011 を交配、1977年奨励品種決定調査等に供され、1983年品種登録。
- Sakamai Experiment Station of Hyogo Agriculture Institute cross-fertilized Hei-kei No.25 F1/Tokin-kei 1011; the result was used in a survey for the determination of recommended varieties in 1977, and in 1983 the variety was registered.
- 米国でも日本のように醤油と調味料で調合しタレを作る場合もあるが、ほとんどのレストランや一般家庭では既製品のテリヤキソースを使用する。
- In the United States, although teriyaki sauce is sometimes prepared by mixing soy sauce and other seasonings like in Japan, ready-made sauces are generally used in most restaurants and home cooking.
- 「融かした米→グルコース」への分解工程と「グルコース→エタノール」への発酵工程が同時進行しているので、単発酵ではなく並行複発酵である。
- It is considered the multiple parallel fermentation, and not the single fermentation, because the dissolving process, in which the melted rice is turned to glucose, and the fermentation process, in which glucose is turned to ethanol, are in progress at the same time.
- トラディショナル(スタイル)の略で、米国系、ブリティッシュ系トラディショナルなどに、ときには日本独自のニュートラなども含めて呼ぶ総称。
- Trad stands for traditional style, and is a generic term of styles including the American style, British traditional style, and sometimes the new traditional style unique to Japan.
- 中国では全般に用いる「粥(ジョウ)」の他、米のものを「大米粥(ダーミージョウ)」、「稀飯(シーファン)」、「糜(ミー)」なととも呼ぶ。
- In China, the word 'zhou' is used to refer to porridge in general, while rice porridge is known by names including 'da mi zhou,' 'xi fan' or 'mi.'
- 上記は最も発祥当初の原型に近い作り方であるが、風味やコクをつける為に「煎り米」、「鰹節」、「コンブ」などを加えて煮詰める作り方もある。
- The above is a recipe closest to that of the original form of the seasoning, but there are other recipes which include steps such as the addition of irigome (parched wheat or rice), dried bonito and kelp before reducing in order to add flavor and body to the sauce.
- 日本国外には、中国大陸長江流域に紀元前4800年ごろ稲作が始まり、ここで造られた米酒が日本に輸出されたのが日本酒の起源とする説もある。
- In overseas countries, some people say that sake originated from the rice wine which was made around the Yangtze River in China, where rice cropping was begun around 4800 B.C., and exported to Japan.
- 久留米市では「久留米やきとり日本一の会」という団体が「B-1グランプリ」という食の祭典に久留米やきとりを出展する等の活動を行っている。
- In Kurume City, an organization called 'Japan's best yakitori association in Kurume' conducts activities such as exhibiting Kurume yakitori at a food festival called 'B-1 Grand Prix.'
- - 欧米の遊園地や祭りで見られる有料の体重計が、インドや東南アジアを中心に広まり、個人で路上などにおいて定置や移動方式で商売している。
- The coin-run scales seen at amusement parks and festivals in Europe and the United States spread mainly to India and Southeast Asia, and have become a business done by individuals at fixed locations on the street or in a mobile capacity.
- 近年、欧米では日本食ブームということもあり、日本食レストランのみならず、レトルトや冷凍麺がスーパーマーケット等で販売されはじめている。
- In European countries and the United States, because of the Japanese food boom and for other reasons, even supermarkets and other shops have come to sell retort Udon noodles and frozen Udon noodles, in addition to Japanese food restaurants serving Udon noodles.
- 当時を知る職人にうかがうと、「あらかじめダミーの米を入れる袋を用意して店頭に置き、取り締まりを逃れて営業したこともある」とのことだった。
- A sushi chef who knows the situation of that time said, 'We sometimes placed in the front of my shop a bag in which dummy rice was put to avoid prosecution.'
- 真精米歩合など高い精度の精米が必要とされる日本酒吟醸酒の誕生の醸造などのためには、今日ではコンピュータ制御の精米機が使われることもある。
- For producing Japanese liquor ginjoshu (high-quality sake brewed at low temperatures from rice grains milled to 60 % weight or less) which requires rice polishing at such high accuracy as shin seimai buai (true rice-polishing ratio), computer-controlled rice-milling machines are sometimes used nowadays.
- 三倍増醸清酒(さんばいぞうじょうせいしゅ、三増酒)とは、第二次世界大戦後の米不足の際に導入された日本酒の一種、増醸酒の通称のことである。
- Sanbai zojo seishu (sanzoshu for short, sake swelled by adding distilled alcohol, sugars, acidulants, monosodium glutamate, etc.) is a common name of zojoshu, a kind of sake which was introduced at the time of rice shortage after World War II.
- 「ドロドロ」の正体については、コラーゲンだけでなく、持ち帰り用のスープパックの成分表記から米粉ではないかといわれているが、定かではない。
- It is said, though not proven, that this thickness comes not only from collagen but also from rice flour, which is known to be added from the ingredients label on the soup bag for takeout ramen.
- 日本も長期戦には耐えうる経済発展を達成していなかったので、外相小村寿太郎は米大統領セオドア・ルーズベルトに仲介を頼み、講和に持ち込んだ。
- As Japan was not yet economically developed enough to adequately sustain a long drawn-out war, Foreign Minister Jutaro KOBAYASHI began negotiations for the peace treaty under the mediation of U.S. President Theodore Roosevelt.
- また、プロテスタントの中で福音派と呼ばれるグループは、欧米圏のキリスト教に比べて「聖書信仰」という側面が強いという特徴が指摘されている。
- It is also noted that a Protestant evangelical group depends more on 'the Bible faith' than other Christian groups in Europe and the United States.
- 同後半の黒船来航と日米和親条約締結を契機として、幕府の管理貿易体制(鎖国)は解かれ、結果として幕府の威信は低下し、朝廷の権威が増大した。
- With the arrival of Kurofune (the black ships of Commodore Matthew Perry) and the conclusion of Treaty between the United States of America and the Empire of Japan as the turning point, the trade system controlled by the bakufu (Sakoku) was dissolved, resultantly lowering the authority of the bakufu and increasing the authority of the Imperial Court.
- 13日(5月2日)には政府の命令を受けた熊本藩兵が久留米城を接収して藩幹部を拘束(大楽は直前に逃亡)し、14日には愛宕通旭が捕縛された。
- On May 2, samurai of Kumamoto clan took over Kurume Castle and arrested top officials of the clan (Dairaku escaped in the last minute) under orders from the government, and Michiteru OTAGI was arrested on May 3.
- 旧字体の簡素化が推奨される時代であった1957年の市制施行の際も、初代市長である山本米三は表記を「五條市」として国及び県に申請している。
- Even at the time of the enforcement of the municipal organization in 1957, when they had been advocating a simplification of old form of Chinese characters, the first mayor, Yonezo YAMAMOTO applied for a description of '五條 City' to the nation and the prefecture.
- これは上記の陸軍による輯製20万分1図作成のための骨格基図として模写されたものが、第二次世界大戦後接収され米国に渡ったものと考えられる。
- It is believed that these maps were replicated as the framework for preparation of Syusei maps on a scale of 1 to 200,000 by the Army as stated above, and taken over and carried to the United States after the World War II.
- 不作で飢饉が続くときには酒造りへ回す米はないし、逆に豊作が続いて米が余り米価が下がり始めると酒に加工させておくほど好都合な使い道はない。
- At the times of famine due to poor harvests, no rice was available for sake brewing, while on the contrary, during times of excess of rice due to good harvests and the subsequent reduced price of rice, there were no such advantages as processing rice into sake.
- また、「餅」という字を用いず、「糯米糕」(ヌオミーガオ nuòmǐgāo)、「糯米糍」(ヌオミーツー nuòmǐcí)などと呼んでいる。
- In China, they call their rice cake 'nuò-mĭ-gāo' (glutinous rice sweet cake), 'nuò-mĭ-cí' (glutinous rice food), etc., not using the Chinese character meaning 'mochi.'
- これに対して日本では米が粘りや甘味の多いジャポニカ米であるため、品種ごとに異なる米の味を尊重し、炊いた米を味付けせずに食べることが多い。
- However, sticky and rather sweet Japonica rice is used in Japan, boiled rice is mostly eaten without being flavored, respecting the taste of each type of rice.
- しかしこの白い斑点である破精が、米粒の一点だけに生じているのか、あるいは全体に生じているのか、によってその後の米の溶け具合が異なってくる。
- However, the melting progress of the rice changes depending on whether the white spots Haze appears only in a part of a rice grain or the whole rice.
- 加えて、終戦後母とともにアヅマ・カブキとして日本舞踊の欧米公演を行ったことは、富十郎自身が語るように、その芸に有形無形の影響を与えている。
- In addition, the fact that he performed Azuma Kabuki as Japanese dance at performance in Europe and America with his mother after the war, gave both moral and material effect on his art as Tomijuro himself described.
- 義倉(ぎそう)とは、災害や飢饉に備えて米などの穀物を一般より徴収し、または富者から寄付を得て、これを貯蓄するために国内の要地に設けた倉庫。
- Giso was a warehouse which was constructed in important domestic places to store rice and other grain in case of natural disasters and famine, and the grain in stock was collected from ordinary people or acquired using the cash contributions by the rich.
- 文治元年(1185年)に源頼朝が守護・地頭の設置求めて文治の勅許を受けると、同時に荘園・国衙領の田1段から兵粮米5升を徴収する権利を得た。
- In 1185 (the first year of the Bunji era), MINAMOTO no Yoritomo, seeking to establish a system of Shugo (provincial constable) and jito (manager and lord of manor), was granted the Bunji Imperial Sanction to do so, simultaneously obtaining the authority to collect five sho (measures) of rice, for the purpose of supplying troops, from each tan (section) of each rice paddy on shoen (manor in medieval Japan) and Kokugaryo (territories governed by provincial government office) alike.
- In1185, MINAMOTO no Yoritomo asked the Imperial Court for permission to place Shugo and Jito (military governor and estate steward) and got the Bunji imperial sanction, and at the same time, he also gained a right to collect five sho (about 9 liter) of military provisions of rice from every one tan (an old unit showing the area of land of 300 tsubo; 991.7 square meters) of rice paddy of Shoen (manor in medieval Japan) and Kokugaryo (territories governed by provincial government office).
- すなわち享保10年の令によれば、その石代は三分一金銀納の石代に、さらに35石につき金3両、銀納の地方は米1石に銀5匁を増加して納めさせた。
- An edict of 1725 proclaimed that the amount of payment was that of one third of cash tax payments in gold or silver in addition to an increase of 3 ryo gold per 35 koku and an increase of 5 monme silver per 1 koku of rice.
- 年料舂米(ねんりょうしょうまい)とは、日本の律令制において、令制国より毎年一定量の白米を中央に貢進させる制度、またその舂米そのもののこと。
- Nenryoshomai was the term for the shomai itself or the system under the Ritsuryo system which required a designated amount of white rice from the provinces to be tithed to the central government every year.
- かつては名米の聞こえ高く、「幻の酒米」などともてはやされたため栽培地が県の内外に一気に拡大し、その結果、品種的な力や質を落としてしまった。
- In the past, it was famous as a very good rice and was valued as 'illusory sakamai,' but because the growing area expanded too rapidly, the power and quality of the variety was degraded.
- スペインでは「オジャ デ 〜」の他、「〜 カルドソ」「アロス 〜」「アロス アンブ 〜」という名称で同様のお米入りスープ仕立ての料理がある。
- In Spain, there are dishes of rice made with soup named '… caldoso,' 'arroz …' and 'arroz anb …,' similar to 'olla de ….'
- 特に、三木市や加東市の一部は特A地区に指定されており、「酒米買うなら土地を買え」と名言を言われるぐらいこの地区産のものが特に珍重されている。
- Miki City and a part of Kato City, especially, are designated as the 'area graded special A,' and the rice produced in these areas is particularly valued, as expressed by a saying: 'Before buying good sake rice, you should buy good land.'
- 台湾では、早朝から粥、麺類、魯肉飯、米加工品、サンドイッチ、フレンチトースト、おにぎりなどの軽食と豆乳、牛乳、コーヒーなどを売る屋台がある。
- In Taiwan, street stalls open for business in the early morning, and sell items such as: rice porridge, noodles, LuRo Fans, food made from rice, sandwiches, French toast, rice balls, other light meals, soymilk, milk, and coffee.
- もち米に米以外の材料を混ぜて炊いたご飯を、「おこわ(こわめし)」「おこわ」と呼ぶが、これらの語は色付けにアズキをいれた赤飯を指す場合が多い。
- A rice dish cooked with glutinous rice mixed with ingredients other than rice is called 'okowa' or 'kowameshi,' but these words often refer to sekihan (red rice) that uses azuki beans to add color (red).
- 日本における煎餅には、大きく分けて小麦粉、鶏卵などを原料にするもの、米を原料とするもの、ジャガイモなどのデンプンを用いるものの3種類がある。
- There are three main types of senbei in Japan; namely one made from wheat flour and eggs, one made from rice and one made from starch such as that of potatoes.
- 桶で研いだ米をざるにあけると、桶に1粒だけ米が残り、それを水につけると米が桶一杯に膨れ上がり、それをさらに研ぐことで米はどんどん増えていた。
- When the girl washed the rice in a tub and emptied it in a colander, a single grain of rice remained in the tub; when the girl soaked it in water, the rice swelled and filled the tub entirely, and kept increasing as the girl washed the rice.
- なおみりんのもろみから取れる味醂粕は、もち米を含むことから風味が異なり、焼酎のもろみから取れる焼酎粕はクエン酸を多量に含むので酸味を有する。
- Mirinkasu taken from the main fermenting mash of mirin has a different flavor because it includes glutinous rice, and shochukasu taken from unrefined shochu (Japanese distilled spirit) has a sour taste because it contains a large amount of citric acid.
- 精進料理(日本・中国)、もしくは欧米では健康または宗教上の理由で肉類を食べない菜食主義者向けの、肉を模した代用食品の原料として麩が使われる。
- Fu are also used in the Buddhist cuisine (in both Japan and China) and as ingredients for meat-substitute products for vegetarians in North America and Europe who do not eat meat for health or religious reasons.
- 杵と臼で搗く機構の機械は商業化された場合に多く、小型のものは蒸した米をメーカー独自の特殊形状のヘラで練って十数分で搗いた餅と同じ状態になる。
- A mochi pounding machine based on the mechanism of pounding mochi using a pestle and a mortar is often used in commercial mochi production; and a small-sized machine kneads steamed glutinous rice using a spatula in a specific shape that is unique to the manufacturer of the machine, and makes mochi that is in a uniform state as that of pounded mochi in ten and several minutes.
- 当時、消えかかっていた上方落語の復興に尽力した、桂米朝 (3代目)・桂春団治 (3代目)・笑福亭松鶴 (6代目)・桂文枝 (5代目)の総称。
- It is a general term for Beicho KATSURA (the third), Harudanji KATSURA (the third), Shokaku SHOFUKUTEI (the sixth) and Bunshi KATSURA (the fifth), who made efforts in restoring Kamigata rakugo at the time when it almost disappeared.
- 融米造り(ゆうまいづくり)と同じく、伝統的な工芸品というよりも、時代に即した近代的工業製品として日本酒をとらえているところが大きな特徴である。
- The remarkable feature of this method is that this method is developed from a viewpoint for Japanese sake to be a modern industrial product which fits the current time rather than a traditional handicraft product similarly to Yumai-zukuri method.
- 慶応4年(1868年)、新政府は会津藩の武装恭順を認めず仙台藩・米沢藩をはじめとする東北の雄藩に会津藩追討を命じ、鎮撫使と軍の部隊を派遣した。
- In 1868, the new government rejected the Yonezawa domain's surrender with arms, and ordered the powerful domains in Tohoku such as; the Sendai and Yonezawa Domains, to deploy their forces to crush the Aizu Domain.
- 製法は原材料にもち米を加え、水の量を5割近くまで減らして仕込み、終盤に大麦麦芽も加えて更に発酵させた後、もろみを絞る直前に木灰を混入している。
- The method of brewing is to add mochi rice to the ingredients, reduce the amount of water to half, ferment, and in the final stage add malted barley and ferment further, then add charcoal just before refining.
- 福岡県久留米市をはじめとする九州北部一帯では、鶏肉や豚肉のほか牛肉、豚サガリ、ダルム、ヘルツ、センポコ、野菜、キノコなど様々なものが供される。
- In the whole northern part of Kyushu including Kurume City, Fukuoka Prefecture, a wide variety of yakitori is served, such as chicken, pork, beef, pork sagari, darumu, herutsu, senpoko, vegetables, and mushrooms.
- また、箸文化圏内で箸しか使わないのは日本だけとされる(他地域では汁物や米を食べる時にレンゲやスプーンなどのすくうものを使うのが一般的である)。
- Within the area of chopstick culture, Japan is considered to be the only country where only chopsticks are used (it is normal to use dippers such as renge (Chinese spoon) and spoons in other regions when eating soup and rice).
- よく、「麹が不要」「並行複発酵ではなく単発酵」と誤解されているが、実際は麹による糖化が必要な並行複発酵(麹歩合が原料米の3%以上必要とされる)。
- Although,about the method, it is often misconceived that 'No rice malt is necessary' or 'Single fermentation is done, not multiple parallel fermentation,' the multiple parallel fermentation is actually done, which requires saccharification with rice malt (the rice malt over 3% of the amount of the original rice is required).
- こうした臨時雑役は、例えば、造内裏役、大嘗会役、役夫工米、造国分寺役、造一宮役などが代表的であり、当時は、勅事国役や院事国役などと呼ばれていた。
- These temporary tasks included the provision of a service to build a palace, service daijoe (great thanksgiving), yakubukumai (rice tax levied by the grand shrine), building provincial monasteries, and building high-ranking shrines, and the provision of services or rice listed above was at the time called chokuji or inji kokuyaku (tasks or services imposed by the imperial court).
- 新政府は天皇大権のもと欧米の諸制度を積極的に導入し、廃藩置県、身分解放、法制整備、国家インフラの整備など明治維新と呼ばれる一連の改革を遂行した。
- Under the Emperor's power, the new government introduced various systems from European countries and the United States, and made a set of reformations called Maiji Restoration, such as Haihan-chiken (abolition of feudal domains and establishment of prefectures), abolition of the class system, establishment of the system of law and construction of national infrastructures.
- そのため安土桃山時代においては、豊臣秀吉による太閤検地によって、知行高は支給される米の容積による「石 (単位)」(石高)で表されるようになった。
- In the Azuchi-Momoyama period, chigyodaka (a stipend in terms of rice production of the fief) was represented by the volume of rice to be supplied; that is to say, by the unit of 'koku' (also called kokudaka), which was organized during the Taiko kenchi (the cadastral survey of Taiko) conducted by Hideyoshi TOYOTOMI.
- 古くはすべらぎ(須米良伎)、すめらぎ(須賣良伎)、すめろぎ(須賣漏岐)、すめらみこと(須明樂美御德)、すめみまのみこと(皇御孫命)などと称した。
- Before that, they were called Suberagi, Sumeragi, Sumerogi, Sumeramikoto, Sumemimanomikoto, and so on.
- また、『魏書』卷一百 列傳第八十八 勿吉國に「嚼米醞酒 飲能至醉」と沿海州やモンゴルなどでも米を原料とした口噛み酒を醸していたという記述がある。
- A description, '嚼米醞酒 飲能至醉,' written in 'Gisho' volume 100, Retsuden No.88 Wuji-koku indicates that kuchikami-sake was produced in coastal provinces and Mongolia.
- 『延喜式』によれば、白酒は神田で採れた米で醸造した酒をそのまま濾したもの、黒酒は白酒に草の根の焼灰を加えて黒く着色した酒であると記載されている。
- According to the 'Engishiki' (an ancient book for codes and procedures on national rites and prayers), shiroki was sake brewed from rice harvested from shinden (fields affiliated with a shrine) and filtered as it was, while kuroki was darkened by adding the ash of burned grass roots to shiroki.
- 酒造りが近代化される明治時代以前は、精米は水車で行なわれ、半切り桶の中に蒸米と水をいれ、櫂(かい)で丹念にすりつぶすという大変な重労働であった。
- Before the Meiji period when sake brewing became modernized, yamaoroshi was extremely hard work: rice milling was conducted powered by a water wheel; then, steamed rice and water were put into a flat large tub and were patiently rammed with a mash paddle.
- インドには豆類と各種スパイスで作る「ポディ」(Podi)というふりかけ状の保存食品があり、日本と同様に炊いた米飯にかけたりして食べる習慣がある。
- In India, there is a furikake-like preserved food called 'Podi' that is made of beans and various spices, which is sprinkled on top of steamed rice just like in Japan.
- 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.
- 意富富杼王自身の詳しい事績は伝わらないが、『古事記』には息長坂君(息長君・坂田君か)・酒人君・三国君・筑紫米多君(めたのきみ)などの祖としている。
- There was a lack of episodes of achievement and recorded written events on Prince Ohodo; he was described as an ancestor of: Okinaga no Saka no Kimi (a possibly combined two names: Okinaga no Kimi and Sakata no Kimi), Sakahito no Kimi, Mikuni no Kimi, Tsukushinometa no Kimi, and others in the Kojiki.
- その後、大坂の陣においても徳川方として武功を挙げたため、元和 (日本)6年(1620年)閏12月に20万石に加増の上で筑後国久留米藩に移封された。
- He went on to serve with distinction on the side of Tokugawa in the Osaka Siege, and was rewarded with a transfer to the Kurume Domain in Chikugo Province with increased income of 200,000 koku in December 1620..
- 最中の原型は、もち米の粉に水を入れてこねたものを蒸し、薄く延ばして円形に切りそろえたものを焼き、仕上げに砂糖をかけた、干菓子であるといわれている。
- A prototype of monaka is believed to have been dry sweets made by steaming a kneaded mixture of rice powder and water, spreading it into a round thin layer, baking it, and pouring sugar on it.
- 鶏肉、タマネギ、マッシュルーム、人参、グリーンピース、トウモロコシなどをみじん切り、あるいは小さな賽の目切りにして、米飯とともに炒めた料理である。
- The main ingredients, such as chicken, onions, mushrooms, carrots, green peas, and corn, are finely chopped or diced and stir-fried with rice.
- また、米・麹の投入を複数回に分けることにより、糖度及びアルコール度数の高さによる酵母への影響を抑えて、度数の高い酒の製造を可能にしている(醸造酒)。
- By adding the rice and rice malt in several batches, curb the influence of high sugar and alcohol contents on yeast, enabling the production of high alcohol sake (brewage).
- 東京ではすし店の組合の有志が交渉に立ちあがり、1合の米と握りずし10個(巻きずしなら4本)を交換する委託加工として、正式に営業を認めさせたのである。
- In Tokyo, the sushi association members made negotiations with the government and won the right of doing business officially in the form of making ten pieces of nigiri-zushi (or four rolls of maki-zushi) in exchange for 180ml of rice.
- 地産地消が求められる中、酒米とともに、優良酵母の開発は地方自治体にとって地元産清酒の品質向上の、また地場産業建て直しの重要な鍵を握っているといえる。
- Amid the trend for local consumption of locally produced products, development of superior yeasts along with sakamai is the key factor for local municipalities to improve the local sake quality and reconstruct the local industries.
- この時代の墨跡は、大徳寺・妙心寺の禅僧と黄檗派の禅僧の書をいい、宋 (王朝)の米フツ、元 (王朝)の趙孟フ、明の文徴明・祝允明・董其昌の書風である。
- The bokuseki in this period indicate the calligraphic works by Zen priest in Daitoku-ji Temple and in Myoshin-ji Temple and those by Zen priest in the Obaku school, written using the styles that were employed by Mi Fu in Sung (Dynasty), Wen Zhengming in Yuan (Dynasty), Chomei BUN, Zhu Yunming, and Dong Qichang in Ming.
- また欧米各国の識者からも、実際の運用能力への留保はありつつ、その内容に関しては高く評価された(具体例としてエルヴィン・フォン・ベルツが挙げられる)。
- While there were some reservations regarding its actual operational abilities, the constitution was highly acclaimed by intellectuals in U. S. and European countries (with a specific example being Erwin von Bälz) in terms of its contents.
- また廃仏毀釈や大名家の没落に伴い、多くの優れた美術品が古道具市場にあふれ、美術商だった林忠正らの積極的な売買により欧米に流出しそのまま帰らなかった。
- In addition, with haibutsu-kishaku (a movement to abolish Buddhism) and the downfall of daimyo family (feudal lord family) seen notably, the market of secondhand articles began to be filled with many excellent Japanese art works, and through the aggressive intermediary contracts by Tadamasa HAYASHI and other Japanese art dealers, they flew out to the West, never to return.
- 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.
- 灰持酒の原型は、平安時代から醸造されていた御神酒の一種である黒酒(くろき)であり、これは米麹に飯と水を入れて発酵させた後、草や木の灰を混入している。
- The original akumochizake was kuroki (a black sake) which was a type of sake brewed since the Heian Period for offering to the gods, and this was brewed by adding rice and water to malted rice and fermenting before adding charcoal made from grasses or trees.
- 昭和16年(1941年)、太平洋戦争が始まり米不足に拍車がかかった内地では、昭和17年(1942年)食糧管理制度が制定され、酒造米も配給制となった。
- After the Pacific War began in 1941, since the shortage of rice became more serious in the inland of Japan, the food-control system was established in 1942, under which rice for sake brewing was rationed.
- 上質な葉を選りすぐった高価なものもあるが、格は玉露や煎茶より下位、一般に番茶や玄米茶などと同位に位置づけられ、日本茶として高級な部類のものではない。
- Although there is expensive hojicha made with high quality tea leaves, hojicha is regarded as being a lower class tea than gyokuro (refined green tea) or sencha and also is regarded as being in the same class as bancha and genmaicha (tea with roasted rice), and therefore hojicha is not a high-class Japanese tea.
- 添において投入される日本酒麹と日本酒米が少量でなければならないのは、あくまでも酵母に急激な環境の変化を与えないことが段仕込み全体の目的だからである。
- The reason for why a very small amount of koji and rice are introduced in brewing for Japanese sake is because the sole purpose of the danjikomi is to prevent sudden environmental change for the yeast.
- 七十一番職人歌合に記されているように、室町時代の米売りや餅売りの女性たちは、桂包(かつらつつみ)または桂巻(かつらまき)と呼ばれる白い布を被っていた。
- As recorded in the 'Seventy-one Workmen's Competitions of Waka,' women peddling rice or rice cakes in the Muromachi period wore white cloth around their heads called Katsuratsutsumi or Katsuramaki.
- 欧米を中心とする先進諸国は勿論、アジア全体と比較しても異例の低比率のため、日本のキリスト教関係者は、かつてこれを「1%の壁」と形容していたこともある。
- The figure is extraordinary low compared with the whole of Asia as well as developed countries mainly in Europe and the United States, and those involved in Christianity in Japan once described this situation as 'the wall of one percent.'
- 鎌倉時代末になると問丸は、港湾を所有する領主に隷属して仕事をするだけではなく、その港湾を利用する他の領主の要求にも応じ、年貢米の輸送管理を引き受けた。
- By the late Kamakura period, Toimaru functioned not only as subordinates to the landlords who owned the ports, but also as agents which managed the transports of nengumai as to meet the demands of other manor owners who used the ports.
- またたとえ少量でも、掛麹と掛米が入ってきたことは、酵母にとっては衝撃なので、添のあとは一日、その先の添加へ進まず酵母を放置して新しい環境に適応させる。
- Even if it is a small amount, the introduction of kakekoji and kakemai proves to be drastic for yeast, and yeast is laid aside for a day after soe to let it adapt itself to the new environment.
- 炊けた状態は蟹の穴と呼ばれる孔が表面に見えるか、箸を挿してもち米が付着しなければ良いとされるが、米の芯が残っていない赤飯程度の固さに炊けていれば良い。
- It is said that, when the rice is completely steamed, the preferred state of the rice is that holes called crab holes are observed on the surface of the rice or, when a chopstick is inserted into the rice, no rice sticks to the chopstick, however, after the rice is steamed, there is no problem when the rice has no hard core and the rice is steamed to have the hardness which is almost equal to that of festive red rice.
- しかし、関流算術を学んだ久留米藩主・有馬頼ゆきは1769年に出版した著書『拾璣算法』において関流の秘伝を公開し、和算文化の向上に大きな貢献を果たした。
- Yoriyuki ARIMA, lord of the Kurume Domain who learned arithmetic of the Seki school, revealed the mathematical secrets taught in Seki school in his 'Shuki Sanpo,' published in 1769, and contributed greatly to the advancement of wasan culture.
- 東京では寿司店の組合の有志が交渉に立ちあがり、1合の米と握り寿司10個(巻き寿司なら4本)を交換する委託加工として、正式に営業を認めさせることができた。
- In Tokyo, volunteers of sushi shops association stood up for a negotiation, and succeeded in obtaining an official business license processing on commission to make a trade of one go (unit of volume, approx. 0.18 liters) of rice for ten pieces of Nigiri-zushi (or four rolls of Maki-zushi).
- しかし、米上院はバード・ヘーゲル決議を採択していたので、途上国が参加しない場合など、3項に当てはまる場合は、上院が議定書を批准しないことが決まっていた。
- However, as the U.S. Senate had adopted the Byrd-Hegel Resolution, the Senate had decided not to ratify the Kyoto Protocol in the case where any incident which holds true with the article 3 of the resolution takes place such as absence of developing countries.
- 年料租舂米(ねんりょうそしょうまい)とは、平安時代に太政官符によって、令制国の租の稲穀を精米した白米を中央に貢進させる制度、またその舂米そのもののこと。
- Nenryososhomai was the term for the shomai (milled rice) itself or the system determined by Daijokanpu (official documents issued by Daijokan, Grand Council of State) during the Heian period which required the raw grain collected as So in the provinces to be tithed to the central government as refined white rice
- 菊池氏滅亡後、肥後国豪族米良氏が菊池能運の子菊池重次の末裔を名乗り江戸時代に交代寄合に列せられ、明治時代になって菊池姓への復帰を許され男爵になっている。
- After the the Kikuchi clan perished, the Mera clan, a local ruling family in Higo Province, proclaimed that the Mera clan was a descendant of Shigetsugu KIKUCHI, Yoshiyuki KIKUCHI's son, and was appointed to be a member of Kotaiyoriai (a alternate member of yoriai [the top decision making organ], a family status of samurai warriors in the Edo period) in the Edo period, and in the Meiji period, was allowed to use the family name 'Kikuchi,' was conferred the baronage.
- 一方の東部(草津市・彦根市・米原市・長浜市など)は畿内と東国・北国を結ぶ要地であり、律令制には東山道、江戸時代には東海道・中山道・北国街道が通っていた。
- On the other hand, the eastern part (Kusatsu, Hikone, Maibara, Nagahama Cities) is a key area which connects 'Kinai' and eatstern and nothern regions of Japan; in the days of the ritsuryo system (a system of centralized government based on the ritsuryo code) Tosando ran there and in the Edo period, Tokaido, Nakasendo, and Hokkoku Kaido Road went through the area.
- また、上卿三家といわれる世襲家老、松井氏(長岡佐渡、代々八代城3万石の城代)・米田氏(長岡監物)・有吉氏の三家があり、いずれも藤孝時代からの重臣である。
- Also there were three hereditary karo (chief retainer) called the three families of shokei (the top court officials), the Matsui clan (Jodai [the keeper of castle] of Yatsushiro-jo Castle 30,000 koku in Nagaoka, Sado, for generations), the Komeda clan (Nagaoka Kambutsu duty) and the Ariyoshi clan, and all were senior vassals from the time of Fujitaka.
- しかし江戸時代後期、灘五郷において水車を使う大規模で高度な精米技術が生まれ、そのため灘は産する酒の質においても先発であった伊丹や池田を凌駕するに至った。
- However in the late Edo period, a high-grade rice polishing technique was devised in Nada-Gogo, which enabled large-scale polishing with a waterwheel, and the technique pushed Nada above Itami and Ikeda (the advanced sake producing districts) in terms of sake quality.
- 時節柄、直後にはそれほど生産高は伸びなかった(参照「日本酒の歴史昭和時代以降」)が、戦後になって著しく全国へ普及し「酒米の王者」と称せられるまでになる。
- In those difficult times, the amount of production didn't increase immediately (refer to 'History of sake: Showa period and later'), but it became nationally popular after the war and came to be called the 'king of Sakamai.'
- ドイツでは、オートミール、ソバ、米、セモリナなどの粥を穀物のスープと呼び、バター、砂糖、シナモン、レーズン、果物のコンポート、種実類などを加えて食べる。
- In Germany, congees made of oatmeal, buckwheat, rice and semolina are called grain soups, and they are eaten by adding butter, sugar, cinnamon, raisins, fruit compotes and nuts.
- 闇酒の横行は国民の健康を損ねるだけでなく、治安を悪化させ、政府にとっても税収の低減につながるため、合法的でなおかつ米を原料としない酒が真剣に研究された。
- Since widespread illegal liquors not only damaged people's health but also led to the deterioration of social order and the decrease of tax revenue for the government, the study of legal sake which was not made of rice was strongly promoted.
- 精米歩合(せいまいぶあい)とは、平成元年(1989年)11月22日 国税庁告示第8号「清酒の製法品質表示基準を定める件」により以下のとおり定められている。
- The rice-policing ratio ia specified in the National Tax Administration Agency's Notification No. 8 'Standard that regulates the method of manufacturing and quality labeling of refined sake' dated November 22, 1989 as follows:
- なお、両者の線引きは必ずしも明確ではなく、多くの演者によって演じられる新作落語(桂米朝 (3代目)作「一文笛」等)のように境界線上にある作品も少なくない。
- The distinction between classical rakugo and new rakugo is not always clear, and a number of works such as Little Flute (a new rakugo performance created by the third Beicho KATSURA and performed by many storytellers) are deemed to be ambiguous in terms of which category they belong to.
- この理由は、飯に生卵を加えることで、炊いた米特有の弱い粘り気が減り、米粒一つ一つが分離して流動化し、流し込むように掻き込んで食べることができるためである。
- This is because the low viscosity unique to steamed rice even decreases by adding a raw egg to rice to separate each grain of the rice, and therefore you can eat it fast like drinking.
- つゆの関東風と関西風との境界線は諸説存在し、滋賀県の米原市説、滋賀県・岐阜県境の関ヶ原町説、大井の渡しによって分断されていた大井川説、、などの意見がある。
- There are various theories about where the boundary is between areas using Kanto type soup broth and those using Kansai type soup broth, such as a Maibara City, Shiga Prefecture theory, Sekigahara-cho (a town situated on the boundary between Shiga Prefecture and Gifu Prefecture) theory, an Oi-gawa River (people in the Edo period found difficulty in wading across Oi-gawa River) theory, and so on.
- ほかに織部流を称す流派に扶桑派があり、明治時代に日種譲山とともに京都興聖寺を復興させた表千家の見中斎米山により創始されたもので、やはり式正茶法を伝えている。
- Elsewhere are schools of tea ceremony using the Oribe name, including the Fusoha school, which was established by Kenchusai Beisan of Omotesenke (the house of Omotesen), who refurbished Kosho-ji Temple in Kyoto together with Nishugosan in the Meiji Era, and which continues in the Shikisei way of tea.
- 小豆、湯でカボチャ、パイナップル、ココナッツ、タピオカ、ナタデココ、ゼリー類{緑、黒、サクランボ状}、豆類(透明、小豆)、豆もち米、タロイモ、サツマイモなど
- Nam Kang Sai (shaved iced desert) has many flavored toppings (mixings) as follows: adzuki beans, boiled pumpkin, pineapple, coconut, tapioca, nata de coco, jellies (green, black, and cherry like flavor (shape)), beans (transparent beans and adzuki beans), bean-sticky rice, taros, sweet potatoes, and other toppings.
- この反乱は木戸孝允らによって間もなく鎮圧されたものの、大楽は九州に逃亡して攘夷派が藩政を掌握していた久留米藩や熊本藩の河上彦斎らの支援を受けて再起を伺った。
- Although the riot was soon suppressed by Takayoshi KIDO and others, Dairaku escaped to Kyushu and waited for an opportunity to make a comeback supported by Gensai KAWAKAMI and others from the clans of Kurume and Kumamoto, where the joi-ha took control of domain duties.
- 酒米も、大正13年(1923年)に酒米一般米と雄町を交配させ、昭和11年(1936年)に兵庫県奨励品種として登場した山田錦が鑑評会上位を占めるようになった。
- As to the rice for sake brewing, Yamadanishiki, which was crossed between general-purpose rice and Omachi in 1923 and designated as a recommendable variety by Hyogo Prefecture in 1936, topped the list in kanpyokai.
- しかしなお、いくつかの栄養素で著しい欠乏が認められるため、適宜、副菜の摂取、後述のトッピング、強化米を飯に加えるなどして栄養バランスを調整補完する必要がある。
- However, because it still lacks some nutritions, there is a need of adjusting and complementing the nutritional balance by eating side dishes, adding toppings described later, or adding fortified rice to the rice, as needed.
- 1950年代から盛平の弟子たちが積極的に海外普及に努めた結果、欧州・北南米・東南アジアなど国際的に広まり、合気会だけで現在約80ヶ国に支部道場を開設している。
- As a result of the efforts by Morihei's disciples (beginning in the 1950s) to spread it abroad, it spread globally to Europe, the Americas, Southeast Asia, etc., and Aikikai alone has branch training halls in about 80 countries.
- 気候的に米作に適さず、近代まで米食の習慣がなかった沖縄県には現在も雑煮を食べる風習はないが、同じ琉球王国に属する鹿児島県奄美地方においては比較的普及している。
- In Okinawa Prefecture, where the practice of eating rice had not begun until modern times as rice was not produced there due to the climate, there is still no custom of eating zoni today; while zoni is relatively popular in the Amami region of Kagoshima Prefecture, which used to belong to the same Ryukyu Kingdom as Okinawa.
- 練り切り(ねりきり)は、白餡に 求肥(ぎゅうひ:蒸すかゆでた白玉粉や餅米の粉に、砂糖や水飴を加えて練ったもの)やツクネイモを混ぜて練った生菓子の和菓子である。
- Nerikiri (literally, made by kneading) is a Japanese type of unbaked cake that is made by mixing and kneading its ingredients, which are white bean jam, gyuhi (a kind of rice cake made from refined rice flour or glutinous rice flour with sugar and starch syrup) and Chinese yam.
- 本来でんぷん質(米製)の防染剤を用いる手書きの染色を友禅と呼ぶが、現在は型染めや友禅を模した模様をプリントしたものも友禅と言う名称で販売されていることが多い。
- A hand-drawn dyeing using a resisting agent made from starch (rice) was originally called yuzen, but now clothes dyed with models or printed with a pattern modeling yuzen are often sold under the name of yuzen.
- 欧米に即席ラーメンのセールスに行った際、ラーメン用のどんぶりが無かったため、紙コップにチキンラーメンを割り入れて湯を注ぎフォークで試食する姿からの発想だった。
- The idea originated from a trip to Europe and America for selling instant ramen noodles, in which someone cracked Chicken Ramen into a paper cup because ramen bowls were not available, poured hot water, and tried out with a fork.
- 興利倭船の担い手は平常は漁を行なっているような庶民であり、使送船のように胡椒・丹木・銅のような高価な物資を取り扱うことは出来ず、塩や魚をもって米穀に替えていた。
- Also the operators of Koriwasen were citizens who usually lived on fishing; therefore, since the operators could not trade in such expensive commodities as pepper, tanboku, and copper, they exchanged salt and fish with rice.
- 現在も三木市吉川町を中心に、村米制度が残っており、干ばつや水害、また、震災などの災害にも互いに助け合うなど、単に酒米の取引だけでなく、強いつながりが続いている。
- Even now there remains the muramai systems centering around Yoshikawa-cho, Miki City and is serving as a strong connection not only to deal rice for brewing sake, but also to help each other in the occurrences of disasters such as droughts, floods, earthquakes, and so on.
- 日本の数値目標が-6%になった経緯は日米欧の非公式会合での政治的合意によるものであり、アメリカ合衆国と日本が足並みをそろえたのは、途上国の参加を促すためであった。
- Japan's numerical goal of -6% was brought in through a political agreement at a non-official meeting between Japan, America and Europe, and the agreement between America and Japan was intended for encouraging developing countries to join the conference.
- 5分摺りで脱穀をした場合、玄米の量は半分の1石5斗になると算定できるため、「1石5斗代」すなわち1段あたり1石5斗ということになり、「上田」に相当することになる。
- When rice was threshed by 50%, it was calculated that the amount of brown rice was equal to 1 Koku and 5 To; in other words, it was '1 Koku 5 To-dai' per tan, meaning it corresponded to the 'high grade' rice paddy.
- 田令によれば、租として納められた稲穀は一旦正倉として納められて正税とされたが、そのうちの一部を精米して所属する国に対して指定された時期(2-8月)に都へと運んだ。
- According to the Denryo, raw grain collected as So was taken to the Shoso (public repository) and considered shozei (rice tax) but part of them was refined into white rice and transported to the capital during the designated period (February to August) depending upon the province they belonged.
- 日本国内で流通している米はジャポニカ米であり、長粒種のインディカ米やジャポニカ種とインディカ種の中間のジャバニカ米に比べて小粒で長さも短く短粒種米と呼ばれている。
- The rice distributed in Japan is Japonica rice, which is called short-gain rice because it is smaller and shorter than Indica rice that is a long grain rice or Javanica rice that is intermediate between Japonica rice and Indica rice.
- 玄米茶(げんまいちゃ)は、番茶(稀に煎茶)を強火で加熱したものと、蒸してから炒って狐色になった玄米や爆ぜてポップコーン状になった玄米とを、ほぼ同量ずつ混ぜたもの。
- Genmaicha is a mixture of almost the same amount of bancha (coarse tea) or occasionally sencha green tea heated at high temperatures, and brown rice steamed and roasted until it gets a light ginger color or bursts like popcorn.
- 電動餅つき機は大量の餅を作る精米店や餅菓子を販売する和菓子店、高齢化が進んだ農家等で人手が足りず人力による餅つきができなくなってきた場合により多く利用されている。
- Electric mochi pounding machines are used more where workers are insufficient and mochi pounding by human labor is impossible in a rice store having a rice mill which produces a large amount of mochi, a Japanese-cake store which sells mochi cakes, a farming household whose workers are already aged, etc.
- いかにも能らしい能として、古来「熊野松風に米の飯」(『熊野』と『松風 (能)』は名曲で、米飯と同じく何度観ても飽きず、噛めば噛む程味が出る、の意)と賞賛されてきた。
- As a genuine Noh play among all Noh plays, it has long been praised in the phrase 'Yuya and Matsukaze (Noh play) are like cooked rice' (meaning 'Yuya' and 'Matsukeze' are masterpieces and just like cooked rice – never boring no matter how many times you eat it, in fact tastier with every chew).
- 高温糖化法(こうおんとうかほう)とは、日本酒の現代の製法の一つで、精米を蒸す代わりに高熱によってデンプン質をα化し、これに麹と酵母を加えて醗酵させて造る方法である。
- Koon-toka-ho is a Japanese sake-making method used today, in which the starch component of polished rice is gelatinized not by being steamed but by being heated at a high temperature, and then is fermented with the rice malt and yeast that is added at the next stage.
- かくして、蔵米知行制に転換した諸藩にあって、本来であれば、知行を与えられる格式を持つ武士に対して、給人という呼称や、給人という格式の家格を、栄誉的に与えたのである。
- Thus, in the domains in which the system had been converted into the kuramaichigyo, the samurai who had status which would have been enforced in the conventional system were honorably granted the designation of kyujin or a social status of Kakaku (family status) of kyujin.
- このため、朱印地・黒印地からの収益だけで寺社の経営が成り立った例はほとんどなく、多くは自ら開墾した土地、あるいは大名などから寄進された米や金銭で経営を維持していた。
- Under such circumstances, it was almost impossible to maintain the management of temples/shrines only by the revenues obtained from Shuinchi/Kokuinchi and many of temples/shrines managed to sustain themselves relying on revenues obtained from the lands reclaimed by themselves or rice/money donated by the daimyo.
- しかし第7代藩主・小出英タケの頃から飢饉や旱魃、洪水などの天災によって藩財政の窮乏化が表面化し、天明7年(1787年)には凶作と米価高騰などから百姓一揆が発生する。
- However, from around the time that Hidetake KOIDE became the seventh lord, the domain was assailed by a series of disasters including famine, drought, and flooding, weakening the finances of the administration, and, in 1787, a bad harvest and jump in rice price caused a peasant's revolt.
- その造り方の流れを継ぐ奈良の酒屋の『南都諸白(なんともろはく)』は、まるで今日の純米大吟醸酒のように、もっとも高級な清酒の呼び名として長らく名声をほしいままにした。
- The brewing method descended to some brewers in Nara, and they produced 'nanto moro-haku,' which enjoyed a reputation as the highest grade clean sake for a long time, just like today's 'junmai daiginjo' (added alcohol-free 'daiginjo' [top-quality sake brewed at low temperatures from rice grains milled to 50% of weight or less]).
- この時期、金春流は特に奈良と深い関係を持ち、領地を拝領し(他の流派は扶持米)、ほかの流儀が興福寺との関係をうすれさせゆくなかで薪能に謹仕するなど、独特の態度を見せた。
- During this period, the Konparu school was closely connected with Nara, and was unique in being granted land (the other schools were given Fuchi mai, an allowance in rice), and in performing takigi Noh (firelight Noh, performed by the light of torches or bonfires), while the other schools were reducing their ties to Kofuku-ji Temple.
- 時代が下ると、発芽玄米より効率の良い麦芽が糖化酵素の供給源として利用されるようになり(麦芽水飴)、現在では、デンプンに酸を加え、加水分解して作られている(酸糖化法)。
- In more recent years malt has been used as a supply of diastatic enzyme since it has better efficiency than brown rice seedlings (malt mizuame), it is currently manufactured by adding acid to the starch and hydrolyzing it (the acid saccharification method).
- 江戸でうどんよりも蕎麦が主流となった背景には、白米を多食する人に見られ「江戸わずらい」と呼ばれた脚気を、ビタミンB1を多く含む蕎麦を食べることで防止できたことにもよる。
- One of the factors for soba prevailing over udon in Edo was that the vitamin B1 rich buckwheat was effective in preventing beriberi referred to as the 'Edo disease' common among people often eating polished rice.
- 御師は数名ずつのグループに分かれて各地に散らばり、農村部でカレンダーを配ったり、豊作祈願を行ったりして、その年に収穫された米を初穂料として受け取る事で生計を立てていた。
- Onshi were divided into groups of several people, were scattered around the country, and made a living by receiving rice harvested in the year as hatsuho ryo (ceremony fee) in return for distributing calendars and praying for a good harvest in rural areas.
- しかし明治24年(1891年)東京帝国大学教授久米邦武の「神道は祭天の古俗」という論文が皇室への不敬に当たると批判を受け職を追われ、学問的自由に制限が加わるようになる。
- However Kunitake KUME, a professor of Tokyo Imperial University, wrote the essay titled; ' Shintoism is to Enshrine God in the Old Way,' which was criticized as being rude to the Imperial family, he was removed from his position in 1891 and political pressure started to mount against the freedom to study.
- 江戸時代初期までは、精米は臼(うす)と杵(きね)、せいぜい足踏み式の唐臼(からうす)で行なっていたので、吟醸酒などを造り出す今日の精米歩合から比べればはるかに低かった。
- Until the early Edo period, rice was polished with a millstone and a mallet, or with a foot Chinese millstone at best, so the rice polishing ratio (the percentage of weight remaining after polishing) in those days was far less than today, when rice polishing makes it possible to produce high-quality sake, including 'ginjoshu' (sake brewed at low temperatures from rice grains milled to 60% of weight or less).
- それより約一世紀ほど新しい『延喜式』(967年)によれば、主に造られる酒質は米と麹を数回に分けて仕込む濃い味の酒になっており、後世の段仕込みの原型がすでにうかがわれる。
- According to 'Engishiki' (967) written about a century later, the major sake was thick, brewing rice and malt several times, which can be seemed as the origin of dan-jikomi (the three-stage preparation) in later ages.
- だから、ちょうど現代の中央銀行が公定歩合を上げ下げして景気をコントロールしようとするのと同じで、そのときどきの米相場や食糧事情によって、幕府は酒造を統制したのであった。
- The bakufu controlled sake brewing based on the market price of rice and the food situation of the time, as current central banks control the economy by changing the official interest rate.
- 原材料に小麦粉を使用するため、米粉を用いた他地域のものと食感が微妙に異なることや、防腐剤を使用しない生ういろうであるため、消費期限が短いことなどが特徴としてあげられる。
- It is characterized by the slight difference in texture because it uses flour as an ingredient instead of rice powder like in other areas and has a short expiration date because it does not include preservatives.
- 1926年(大正15年)9月、当時のスター俳優阪東妻三郎は、米国ユニバーサル映画社のために阪東妻三郎プロダクション(阪妻プロ)が映画製作を行なう旨の契約を同社と交わした。
- In September 1926, a star actor of the time named Tsumasaburo BANDO signed an agreement with Universal Pictures Co., Ltd of the U.S., under which Bando Tsumasaburo Productions (Bantsuma Puro) was to produce films for Universal.
- 失意のどん底に墜ちた牧野はしかし、同年11月、ハリウッドで世界初のトーキー映画『ジャズ・シンガー』(1927年)の全米公開からわずか1年ではやくもトーキーの研究を始める。
- Although Makino was in the depth of despair, he started the study on talkie films as early as in November of the same year, only one year after the world's first talkie film 'Jazz Singer' was produced in Hollywood and released across the U.S.
- 幕府では井伊直弼が大老に就任し、日米修好通商条約の締結、紀伊藩の徳川慶福(徳川家茂)を将軍後継に決定して将軍継嗣問題の解決を図るなど朝廷の意向を無視した強硬政治を行った。
- Naosuke II was appointed Tairo (Chief Minister) in the Shogunate and drove policies against the wishes of the Imperial Court, such as signing the Japan-US Treaty of Amity and Commerce and arbitrarily naming Yoshitomi TOKUGAWA (Iemochi TOKUGAWA) of the Kii Domain as the next shogun.
- その年に起きた葛西大崎一揆の戦後処理で翌年の1591年、秀吉に米沢などを更に没収され国替を命じられ、旧大崎葛西領など58万石の領主として岩出山城(現大崎市岩出山)に移った。
- In 1591, one year after the Kasai-Osaki Ikki (the revolt of the former retainers of the Kasai clan and the Osaki clan), Hideyoshi confiscated an additional land of Masamune including Yonezawa and ordered to change his ruling domain to the former Osaki-Kasai domain of 580,000 goku (161,240 cubic meters), which forced Masamune to relocate to the Iwadeyama Castle (present-day, Iwadeyama, Osaki City) as a domain lord.
- 酒造法としては、掛米だけに白米を使う従来の片白(かたはく)に加えて、新しく掛米と麹米の両方に使う諸白(もろはく)の製法が現れて、その上品な味わいが人気を集めるようになった。
- As to the method of sake brewing, in addition to the conventional katahaku using polished white rice for only kakemai, morohaku using for both kakemai and kojimai appeared and its elegant flavor became popular.
- 日本と同じく米飯を主食とし、茶を嗜む中華人民共和国においては、飯に茶をかけて食べるという食習慣はなく、一般的な中国人は、茶漬けという食習慣を知ったときかなり驚くようである。
- Ordinary Chinese people are likely to be greatly surprised to know there is a practice of eating chazuke, because they do not have the custom of eating chazuke in the People's Republic of China, where they drink green tea and eat rice as their staple like Japanese.
- 例えばマカオの「葡國鶏」(広東語 ポウコクカイ、ポルトガルチキン)は、生クリーム味が加わり、オーブンで表面を焼いたチキンカレーとも言え、しかも米飯またはパンと共に出される。
- One example is 'Portuguese chicken' (Cantonese: Pou Gwok Gai, Portuguese Chicken), a kind of chicken curry with the taste of cream, the surface of which is baked in the oven, and the dish is usually served with rice or bread.
- 経済力 - 広大な荘園から納入される豊富な米や、貴族などから集まってくる潤沢な寄進によって、大きな商業資本がまだない当時においては、大寺院とは最も資本の集中する存在であった。
- Economic power - In those days, when major commercial capital had not emerged yet, major temples received the biggest capital in the form of rice acquired in plenty from their vast shoen (manor in medieval Japan) as well as of abundant donation from nobles.
- 長州藩は下関戦争の後尊皇論を基盤に藩論は攘夷で維持していたが、1865年、日米修好通商条約に孝明天皇が勅許を出したことにより尊皇と攘夷は結びつかなくなり、攘夷の力が失われた。
- After the Shimonoseki War, the Choshu clan maintained its opinion on the expulsion of foreigners, based on the idea of Sonno; however, when Emperor Komei permitted the Treaty of Amity and Commerce between the United States and Japan in 1865, Sonno and the expulsion of foreigners could no longer be connected, and those advocating the expulsion of foreigners lost their power.
- 大坂には各藩の蔵屋敷が集まり、世界初の商品先物取引所たる堂島米会所が置かれ、遠隔地取引での為替手形も用いられるようになり、大坂は「天下の台所」として日本経済の中心地となった。
- In Osaka where warehouses of each domain were concentrated, the Dojima Rice Exchange, the first commodity futures exchange in the world, was established, and bills of exchange for long-distance transactions also came to be used, making Osaka, the 'kitchen of Japan,' the center of the Japanese economy.
- 特にコンピュータゲームやアニメ、漫画などのコンテンツ分野、食文化は欧米やアジアの都市部に浸透し、それらに関する店や施設(寿司バーや漫画ショップ)ができるまでになってきている。
- In particular, fields such as computer games, animations, and comics, and a food culture have penetrated urban areas of Western and Asian countries, and as a result, related shops and facilities (Sushi Bars and comic shops) came to be established.
- 蔵米知行(くらまいちぎょう)とは、蔵米給与(くらまいきゅうよ)とも呼ばれ、江戸幕府や藩が家臣に対して、俸禄として知行地の代わりに蔵米(幕府の場合は特に廩米とも)を支給すること。
- Kuramaichichigyo, also known as Kuramaikyuyo, was a system in which the Edo bakufu (Japanese feudal government headed by a shogun) and domains provided kuramai (written as 蔵米 or in the case of the bakufu as 廩米 - rice preserved in a depository) to their vassals as horoku (salary) instead of chigyo-chi (territory).
- 米と麹で作ったもろみに清酒と同濃度に水で希釈した醸造アルコールを入れ、これに糖(ぶどう糖・水あめ)、酸味料(乳酸・こはく酸など)、グルタミン酸ナトリウムなどを添加して味を調える。
- Distilled alcohol diluted with water to the same concentration as seishu (refined sake) is put into moromi (raw unrefined sake) made of rice and rice malt, and then sugar (glucose, mizuame [thick malt syrup]), sour agents (lactic acid, succinic acid, etc.), glutamic sodium, and so on are added for seasoning.
- 律令制において租庸調として中央に貢進されていた米が平安時代に滞るようになると、官司の大粮に宛がうために本来は不動穀に充てられる筈であった田租を中央に貢進したのが最初とされている。
- It began when the rice tithed to the central government as Soyocho under the Ritsuryo system (a system of centralized government based on the ritsuryo code) went into arrears in the Heian period, and Denso that was kept as Fudokoku (emergency grain) was tithed to the central government for use in food supplies for government officials.
- 大正10年(1921年):原敬首相東京駅で暗殺、ワシントン会議 (1922年)(日英米仏四カ国条約成立)、アドルフ・ヒトラーが国家社会主義ドイツ労働者党党首に、中国共産党創立大会
- 1921: Assassination of the prime minister Takashi HARA at Tokyo Station, the Washington Conference (1922) (conclusion of the Four-Power Treaty by Japan, England, France and the United States), Adolf Hitler's becoming the leader of the National Socialist German Workers Party, the first congress of the Chinese Communist Party
- また、もち米の粉に水を入れて熱し、それを練ったものを管に通して焼き型にそそぎ込み、直接加熱プレスして皮種を作っていく製法もあり、これにより多彩な形の皮種を作ることも可能になった。
- It is also possible to make various forms of tane by another production method of heating the mixture of the rice powder and water, kneading it, pouring it into the baking pan through a tube, and directly hot-pressing it.
- こうした地域は関東地方・中部地方・中国地方・四国地方などに広がっており、その多くはかつては水田を作るには不適当であったため、米以外の作物で定畑や焼畑を行っていた地域とされている。
- The Kanto region, the Chubu region, the Chugoku region, and Shikoku region included these dry fields, where people cultivated fields or practiced slash and burn techniques for products other than rice, because those lands had not been suited for rice paddies in those days.
- 但馬強力など枝種は少数あるが、鳥取県ならびに同県酒造組合としては、「幻の酒米」として広範囲に普及することで品種の力が弱くなることを避け、主系統は県内から外に出ないようにしている。
- Although there are several branched varieties, such as Tajima goriki, Tottori Prefecture and the Tottori Japanese Sake Association have endeavored to keep the main lines from leaving the prefecture in order to prevent the power of the variety from being degraded by becoming widespread as 'rare sakamai.'
- しかし、日本酒吟醸酒や日本酒吟醸酒ともなると、米一粒ひと粒の磨かれ具合が全体の酒質を左右しかねないため、より精度の高い精米データが必要とされ、そこで真精米歩合という概念が作られた。
- However, when it comes to Japanese liquor ginjoshu, as the polishing degrees of individual grains tend to affect the quality of the sake as a whole, higher accuracy in polishing data is required, and then the notion of shin seimai buai (true rice-polishing ratio) was fformed.
- そして皮肉なことに越後の青苧が江戸時代元禄年間に没落した最大の理由は上杉氏の移封とともに青苧栽培技術が伝来された会津藩・米沢藩両藩産の青苧との競争に敗北した影響が大きかったという。
- And ironically, the aoso in Echigo Province is said to have gotten the finishing stroke during the Genroku era (A.D. 1688 - 1704) of the Edo period in the loss of the competition over aoso with the Aizu domain and the Yonezawa domain, into which the cultivation techniques of aoso were introduced when the Uesugi clan had its territory changed.
- 粉末原料として、米粉、はったい粉、黄粉、砂糖など、粒状の原料としてゴマ、クルミなど、粘土状の原料としてアズキなどの餡、液状の原料として湯、茶、牛乳、おろした芋類などがよく使われる。
- Komeko (rice powder), hattaiko (flour of roasted barley), soybean flour, and sugar are often used as the powder ingredients; sesame, walnuts are often used as the grain ingredients; pastes such as red-bean jam are often used as the paste-like ingredients; and hot water, tea, milk, and grated potatoes are often used as the liquid ingredients.
- しかし家庭内で作る事のできる密造酒でもあるため摘発は非常に難しく、米どころと呼ばれる地域や、酒を取り扱う商店等の少ない農村などで、相当量が日常的に作られ消費されていたとする話もある。
- However, some people say that as it is very difficult to detect illicit production of Doburoku, which was a bootleg easily produced at home, a considerable amount of Doburoku was produced and consumed on a daily basis in rice producing regions, farming villages with few liquor retail stores, etc.
- 黒船から幕末にかけては、このような営業マンの持つ情報テリトリーと、押し寄せてきた欧米列強の商社マンとの人脈、廻船や早馬など強力な自家流通ルートを生かして、情報産業にも進出していった。
- In the era from the arrival of Kuro-fune (Japanese name for Perry's Fleet) to the end of the bakufu system, sakaya also advanced into information business by effectively using the information territory of these sales persons, human relations with trading company employees from western powers, and their own distribution routes.
- 幕府側では北条泰家らを迎撃のために向かわせるが、入間川 (多摩川水系)と久米川(東京都東村山市)での合戦で敗退し、分倍河原の戦い (鎌倉時代)(東京都府中市 (東京都))でも敗れた。
- Yasuie HOJO and others were sent to intercept the rebel forces, but they were defeated in the battles at Iruma-gawa River (the Tama-gawa River system) and Kume-gawa River (in the present Higashimurayama City, Tokyo Prefecture) and they were also beat in the battle of Bubaigawara (fought in the present day Fuchu City, Tokyo Prefecture).
- 洋式便器と男性用小便器は20世紀になってから日本に登場し、イギリス軍やアメリカ軍などの欧米諸国を中心とした連合国軍最高司令官総司令部が日本を占領していた頃に劇的に日本各地に広まった。
- Yoshiki (Western style) lavatory basin and the urinal for male appeared in Japan in the twentieth century and during the period when the General Headquarters (GHQ), which centered on Western nations such as the British army or American army and so on, occupied Japan, they dramatically spread across Japan.
- 1876年(明治9年)、当時、札幌農学校の教頭として来日していたウィリアム・スミス・クラークが、「生徒は米飯を食すべからず、但しらいすかれいはこの限りにあらず」という寮規則を定める。
- In 1876, William Smith CLARK, who had been visiting Japan as an assistant principal of Sapporo Agricultural School, stipulated a dormitory regulation that 'students must not eat rice; however, rice curry is an exception to this rule.'
- また昭和初期に出版された醸造解説書「清酒製造精義」には、穀良都が、五百万石の前代にあたる亀の尾や、山田錦の前代にあたる酒の原料に使われる一般米と肩を並べる酒質を生むと評価されていた。
- In 'Seishu Seizo Seigi' (a detailed explanation of sake brewing), which is a textbook for sake brewing issued at the beginning of the Showa period, Kokuryo miyako was high appreciated for its ability to produce high-quality sake comparable to Kamenowo, a parent of Gohyakumangoku, and the general-purpose rice that was a parent of Yamada nishiki and used as material for sake.
- だが、日本製の火縄銃は極めて高精度にできているため、そんな環境ながら日本の選手は国際大会で上位入賞することが多く、欧米の多くの選手も火縄銃種目では日本製の火縄銃を使って参加している。
- However, hinawaju made in Japan has a high-precision and thus, although the number of players is small, Japanese players often achieve a high ranking in international competition and many players from Europe and America also use hinawaju made in Japan in the hinawaju event.
- しかしながら、まだ科学的再現性というものが導入されていなかったこのころの醸造業界では、今日に比べると技術が拙なく、いかに良い酒米を用いても醸造しているうちに腐ってしまうことも多かった。
- However, the brewing industry during this period when scientific reproducibility was not introduced, the technique was poorer than that of today and sake often putrefied during brewing in spite of using good rice for sake brewing.
- 昭和21年(1946年)5月19日の「飯米獲得人民大会」(いわゆる「米よこせメーデー」)を抑えこんだ連合国軍最高司令官総司令部(GHQ)は、日本政府へ酒類の製造を禁止する命令を下した。
- General Headquarters (GHQ), which oppressed 'the Mayday for food supplies' (so called 'Mayday to give us rice') on May 19, 1946, ordered the Japanese government to prohibit the production of liquors.
- 日本の文化も単純にひとくくりにできるものではなく、様々な要素を含んでおり、古代から中世にいたっては中国を中心としたアジアの近隣諸国、そして明治以降の近~現代では欧米からの影響を受けた。
- The Japanese culture cannot be bracketed simply because it contains various elements, the Japanese culture in a period from ancient times to the medieval period was affected by neighboring countries in Asia around China, and in the period from early modern times to modern times after the Meiji period was affected by western countries.
- 臀部が露出している下着は、東南アジア、ポリネシア地方、中南米地方で散見されることから、六尺褌は南方伝来説が強く唱えられ、日本人の祖先は南方から伝来したのではないかとの説も唱えられている。
- As underwear which exposes the wearer's buttocks can be seen in Southeast Asia, Polynesia and Latin America, it is strongly believed that the rokushaku fundoshi has its origin in the south, and some people even insist that ancestors of Japanese people came from the south.
- 東京に入った愛宕主従は古賀・中村に誘われた秋田・久留米藩士や前述の堀内誠之進らと謀議を重ね、秋田藩内の同志に呼びかけて日光を占領し、更に東京に火を放って天皇を京都に連れ出す作戦を練った。
- Otagi and his men arrived in Tokyo, and repeatedly plotted together with Seinoshin HORIUCHI and retainers of the Akita and Kurume clans, who were called by Koga and Nakamura, to occupy Nikko with help from the members from the Akita clan, setting fire to Tokiyo and taking the emperor to Kyoto.
- 日本酒と同様に米こうじを用い、米の粥、または水分を多めに柔らかく炊いた飯を50 - 60℃程度に保温し、1晩(10 - 12時間)程度かけて発酵させ、デンプンを糖化することで甘味を得る。
- In a similar manner to the production of sake, Aspergillus oryzae is mixed into rice porridge or rice cooked to contain a large amount of moisture, and the mixture is kept overnight (ten to twelve hours) at a temperature of 50-60°C in order to cause the mixture to ferment, thus saccharifying the starch contained within the mixture and creating a sweet taste.
- 西京味噌(さいきょうみそ)は、近畿地方を中心として広く作られる米麹を多く配合した白黄色の甘口味噌の通称で、通常味噌汁用の味噌が12%前後の塩分であるのに対し5%前後と低いのが特徴である。
- Saikyo miso is the common name for a whitish yellow sweet miso containing a high proportion of malted rice made mainly around the Kinki region; and the main characteristic of this miso is that while miso usually used for miso soup contains 12% salt, Saikyo miso contains only about 5% salt.
- 欧米では映画の中に挿入されるセリフや背景解説のショット(図を参照)と伴奏音楽によって上映されていたが、日本では言語や文化背景の相違も影響し、上映する際には口頭で説明することが求められた。
- In Europe and America, movies had the shots of lines and background briefings shown on screen (see image) and also had musical accompaniment, but in Japan, language, cultural background and other factors different from the West meant that simultaneous narration was demanded.
- 現在中国や朝鮮半島で酒造用に用いられているのは麦麹(餅麹)がほとんどであり、その中身はクモノスカビやケカビが中心であるが、日本酒は米麹(バラ麹)であり、その中身は純粋なコウジカビである。
- Today, while wheat malt (or mochi-koji [a kind of malt fermented on rice cake]) is mainly used for liquor brewing in China and the Korean Peninsula with rhizopus and mucor, malted-rice (or bara-koji [a kind of malt made of heated grain such as wheat]) with pure Aspergillus oryzae is used for Japanese liquor.
- この手法では、添加するアルコールは30度まで希釈して、過マンガン酸カリウムと活性炭濾過によって精製したものを、上槽の三日前に、白米10石の醪につき3石から5石を加えるというものであった。
- It was produced by adding three to five koku (5.4 to 9 liters) of diluted alcohol by 30 degrees which was purified by potassium permanganate and activated charcoal filtration into the moromi with 10 koku (18 liters) of polished rice three days before joso (extraction to separate the sake from sake lees by applying pressure).
- 赤松則祐の5男有馬義祐の後裔で摂津有馬氏当主・有馬豊氏は関ヶ原の戦いで東軍に属し、大坂の役においても徳川方で功を挙げたことにより筑後国久留米藩に21万石を与えられ、宗家と明暗を分けている。
- Toyouji ARIMA, who was the head of the Settsu Arima clan and the descendant of Yoshisuke ARIMA, the fifth son of Norisuke AKAMATSU, was granted a territory of 210,000 koku in the Kurume Domain in Chikugo Province, due to the support to the East squad in the Battle of Sekigahara as well as in the Siege of Osaka where he also achieved distinguished performance, and the treatment he received contrasted markedly with the harsh fate of the head family.
- 日本列島に住む人々がいつ頃から米を原料とした酒を造るようになったのかは定かではないが、稲作、とりわけ水稲の耕作が定着し、安定して米が収穫できるようになってからのことであるのは確かと思われる。
- Although it is not certain when Japanese people began to make liquor from rice, but it seems to be after rice cropping, especially wet-rice cultivation, had been established and its stable harvesting had become possible.
- だが、日本では古来より、収穫された米を神道に捧げる際に、このどぶろくを作って供える事で、来期の豊穣を祈願する伝統を残す地域があり、この風習は現代でも日本各地のどぶろく祭等により伝えられている。
- However, in Japan, some regions still have an ancient tradition of making and offering Doburoku together with harvested rice to the Shinto gods, praying for good harvests in the next year, and even today, this custom is practiced at Doburoku Festivals held in various regions in Japan.
- 今となってはこれが幸いしてか、マズルローダー競技(前装銃競技)のマッチロック(火縄銃)種目では、欧米人の選手の多くが日本製の火縄銃を使用し、当然これを使い慣れた日本人選手もメダルを獲得し易い。
- However this is now in favor of Japanese competitors in the event of matchlock of muzzle loader since most European competitors use Japanese matchlock which is familiar to Japanese ones, it is easier for the Japanese to obtain medals.
- 1875年(明治7年)に地租改正により、農家が納める税金は米から金に変わり、農家では収量を重視するようになり、米の品質が落ちてきたが、一方で、酒の需要が増加し、蔵本では酒米を確保しようとした。
- Because of the land-tax reform in 1875, the tax paid by farmers changed from rice to money, and farmers began to make a point of the harvest volume to reduce the quality of rice while demand for sake increased to have Kuramoto endeavor to secure rice for brewing sake.
- これは唾液中の澱粉分解酵素であるアミラーゼ、ジアスターゼを利用し、空気中の野生酵母で発酵させる原始的な醸造法であり、東アジアから南太平洋、中南米という広い範囲に分布していることが知られている。
- This is a primitive brewing method which brewed rice with wild yeast by using amylase and diastase which are amylolytic enzymes in saliva, and it is known that it is widespread in a broad area from East Asia to the South Pacific, and South and Central America.
- 本来は、昭和の物資不足の時代に、中華人民共和国天津市産の良質米である「小站米」(シャオチャンミー)をわざわざ使った、蟹肉入り卵焼き乗せ丼という意味であり、「天津芙蓉蟹肉飯」という料理名であった。
- Originally, during the Showa period when Japan faced supply shortages, the name came from 'Tianjin Fu Rong Xie (fried crab with egg white)' with rice, which meant a dish served using a donburi (china bowl) that contained steamed rice from 'Xiaozhanmi,' which is a high-quality rice produced in Tianjin City in the People's Republic of China, topped with fried egg with crab meat.
- 『古事記』に伊久米伊理毘古伊佐知命(いくめいりびこいさちのみこと)、『常陸国風土記』に伊久米天皇、『令集解』所引「古記」に生目天皇、『上宮記』逸文に伊久牟尼利比古(いくむにりひこ)大王と見える。
- His name appears in 'Kojiki' (Record of Ancient Matters, 'Ikume Iribiko Isachi no Mikoto'), 'Hitachi no Kuni Fudoki' (Topography of Hitachi Province, 'Ikume Emperor'), 'Koki' (Ancient Records) quoted in 'Ryonoshuge' (Commentaries on Civil Statutes; 'Emperor Ikume') and 'Joguki' (history book written around the 7th century, 'Great King Ikumunirihiko').
- 「ほんらい食用に回すべきお米を酒にしてしまう」との発想から、酒が不届きなぜいたく品のようにも考えられた当時は、「成分中のアルコールが米に由来しない」ということが近代的で良いこととして解釈された。
- In those days, sake was considered to be something of a luxury because of the idea that 'sake was made of rice which should be eaten as food,' so that it was regarded as modern and preferable that 'the alcohol of synthetic seishu was not made of rice.'
- これらの地域では、米及びそれを原料とする餅は自己の土地からは生み出されない外来の食物であり、神仏に土地の豊饒を願う儀式の場において、こうした外来の食物を用いることは禁忌であったと考えられている。
- In these regions, rice and mochi were foreign foods which their fields did not produce, so it is considered to have been a taboo to use these foreign foods at those sacred rituals to pray for the fertility of their lands.
- 戦後の国民体育大会でも使用されていたが、占領アメリカ軍が臀部が露出することは野蛮であるとして、接収した明治神宮外苑プールで禁止し、選手は米軍関係者の前では六尺褌の上に水泳パンツをはいて競技を行った。
- Rokushaku fundoshi was still worn at national sports festivals after the war, but the American occupation forces prohibited the wearing of fundoshi at the pool in the outer garden of Meiji-jingu Shrine, which they had seized, for the reason that it was barbaric to expose one's buttocks, so swimmers swam wearing swimming trunks over their rokushaku fundoshi only in the presence of US army personnel.
- だが、江戸時代中期以後商品作物の生産が広まってくると都市周辺部の農村など本来は米の生産が可能な地域においてもなし崩しに買納制が行われていき、江戸幕府さえもが事実上の黙認政策を採らざるを得なくなった。
- However, as the production of commercial crops became widely spread during the mid-Edo period, baino-sei was carried out even in suburban villages where rice can be produced, to which the Edo bakufu virtually took an acquiescence policy.
- 当初は民部省に貢進された後で各官司に配分されたが、10世紀に入ると民部省を関与させずに特定の官司に対して特定の国が舂米を直接貢進する形式に替わり、各官司の財政が独立採算制に変わっていく一因となった。
- Originally, it was tithed to the Minbusho (Ministry of Popular Affairs) and then distributed to the various Kanji (government official), but in the tenth century, the Minbusho did not intervene, but each province directly tithed shomai to a given Kanji and this became one of the factors that led to each Kanji becoming responsible for their individual finances.
- 初代・中納言・穂波経尚以降、江戸時代の石高は、蔵米30石であったが、11代・穂波経度は、戊辰戦争の時、錦旗奉行・大総督府参謀を拝命、明治2年(1869年)、その勲功により賞典禄100石を下賜された。
- After the first generation of the family, Chunagon, Tsunehisa HONAMI, the hereditary stipend during the Edo period was thirty koku in warehouse rice; however, as the eleventh generation Tsunenori HONAMI was appointed 'Commissioner for Flags' and 'Army General Staff of the Supreme Command' during the Boshin War (1868-1869), Tsunenori was granted an Imperial gift of 100 koku as a special privilege in 1869 in recognition of his services.
- 現地の水がひじょうに硬水だったこと、内地からの米の輸入が不自由だったこと、いまだ安全醸造に至らない貧弱な設備の蔵が多かったこと、既成の日本酒は現地の極寒の気候では凍ってしまうことなどの問題があった。
- There were problems such as the water at that place was very hard, rice wasn't imported from the inland of Japan freely, and many sake breweries had poor facilities in the point of safe brewing, and ready-made sake froze in the cold climate there.
- 1860年にすでに伊勢国多気郡の岡山友清が在来品種である大和 (イネ)から酒米醸造適性のある品種を純系分離したのに範をとって、それぞれ下記ように選抜・純系分離し、酒造好適米として品種確立していった。
- After Tomokiyo OKAYAMA in Take-gun, Ise Province, made a success in pure-line separation of the breed which was good for sake brewing from Yamato (a kind of rice) which was a native variety in 1860, other people were also successful in the selection and pure-line separation as follows and established good rice cultivars for sake brewing.
- ナマナレが現代に多く残った理由として、発酵時間が短く、早く食べられることがあげられようが、日比野光敏著『すしの貌』では「米を捨ててしまうのがもったいない」という感覚もあったのではないかと指摘している。
- A reason why namanare remains today in many places may be that short-time fermented makes it eatable earlier, but, in 'Face of Sushi' written by Terutoshi HIBINO, he pointed that this might be because people felt that 'it would be a waste to discard the rice.'
- 四段掛け(よんだんがけ / よだんがけ)とは、おもに日本酒普通酒などにおいて、醗酵が完了する直前に、日本酒日本酒度や日本酒甘辛度を微調整する目的で、酵素剤によって糖化した少量の蒸米を加えることである。
- Yondangake (or Yodangake) means to add a small amount of steamed rice that has been saccharified by enzymes at the last stage of fermentation for in order to slightly adjust the alcohol level or mildness or dryness of the sake.
- 同県立農事試験場にて酒の原料に使われる一般米/雄町を交配、1931(昭和6)年に品種確定し「山渡50-7」との系統名がつけられ、1936(昭和11)年に「山田錦」と命名され兵庫県奨励品種に採用された。
- The Prefectural Agricultural Experiment Station cross-fertilized general-purpose rice (which was used as a material for sake) with Omachi; the variety was fixed in 1931 and was given the line name 'Yamato 50-7' and named 'Yamada nishiki' in 1936, after which it was adopted as a recommended variety of Hyogo Prefecture.
- 日本が大日本帝国として欧米列強に力で対抗しようと国民皆兵を進めてゆく時、古来の剣術の習得を簡便にしたものとしての剣道が旧士族の武士ではない旧制中学生に習得され広まったことは、国民の精神に影響を与えた。
- When Japan, as the Empire of Japan carried on the universal conscription to confront the allied Western powers by force, easy-to-learn Kendo, as derived from time-honored Kenjutsu, was acquired and became popular among students of the old-system junior high schools who were not samurai (warriors) of the former warrior class, and this influenced the national spirit.
- 後者は、醤油を入れた小皿を用意しておき、寿司に適当に醤油をつけて食べる(醤油は種の側につけるとよく言われるが、これは米飯の側を醤油につけると飯が崩れてしまう事があり、見た目に汚いからという理由である)。
- The latter is eaten by placing it in a small saucer having soy sauce prepared beforehand (it is often said that the surface of topping should be dipped in soy sauce, and this is because if the rice side is dipped in soy sauce, the rice may lose shape, and such rice looks messy).
- 姫飯(ひめいい)そのものは、甑(こしき)で蒸した強飯(こわいい)に対して、釜で炊いた柔らかい飯米をさす、古来からある語であるが、それにちなんで名づけられた姫飯造りそのものが伝統的に存在したわけではない。
- In contrast to kowaii (steamed rice) which is rice steamed in a koshiki (a kind of earthenware), Himeii itself refers to soft rice boiled in a kiln; however, Himeii method which is named after Himeii has not traditionally existed.
- そこで造られる酒は、9世紀後半に編まれた『令集解』(りょうのしゅうげ)によれば、麹は現在の製法と同じ米から造るばら麹で、米と麹と水を甕に入れて混ぜ合わせ、醗酵期間は十日ほどの薄い酒であったとされている。
- According to 'Ryonoshuge' (Commentaries on the Civil Statutes) which was edited in the latter part of the ninth century, the sake brewed there was a thin sake by mixing rice, bara-koji rice malt used for today's sake brewing as well, and water together in jars and fermenting for about 10 days.
- 弓道は『弓と禅』(オイゲン・ヘリゲル著)などの著作で精神性を重んじる面が取り上げられたことなどから外国人の関心を惹き、オリンピック種目でないにもかかわらず欧米各国中心に競技団体が設立され愛好されている。
- Kyudo attracted the attention of foreigners through books such as 'Zen in the Art of Archery,' by Eugen Herrigel, in which the focus on spirituality was introduced, and even though it isn't an Olympic sport it's enjoyed especially in Europe and the United States with sports associations established there.
- その際、周辺の民家(畝傍8戸、久米4戸、四条1戸)の一般村計13戸が移転し(『橿原神宮規模拡張事業竣成概要報告』)、洞部落208戸、1054人が1917年(大正6年)に移転した(宮内庁「畝傍部沿革史」)。
- On this occasion, a total of 13 houses in surrounding villages (eight houses in Unebi, four houses in Kume and one house in Shijo) were relocated (summary report of completion of Kashihara-Jingu Shrine's scale widening project); moreover, in 1917, 1,054 people of 208 houses in Ho buraku (hamlet) were moved (Imperial Household Agency, 'Chronology of Unebi部').
- 文献に見える一番古い記録は興国6年(貞和元年、1345年)の山城国嘉祥寺領伯耆国布美庄に関するもので進三郎入道長覚が領家職を押領しようとしたとの記録が最古である(布美庄は現在の米子市付近に位置していた)。
- The oldest record on the Shin clan is about Fumi-sho Manor in Hoki Province which had been possessed by Kajo-ji Temple of Yamashiro Province; according to the article, in 1345, SHIN no Saburo Nyudo (priest Chokaku) tried to take Ryokeshiki (an economical right as a lord of a manor); Fumi-sho Manor was located near present Yonago City.
- ソメイヨシノは韓国の王桜を期限とする説もあったが、2007年米国農務省による遺伝子調査によって、韓国の王桜は韓国固有であり日本のソメイヨシノとは別種であることが確認されたため、本説は完全に否定されている。
- There was a theory regarding the Osakura (王桜), of Korea, as the origin of Someiyoshino, but in 2007 it was confirmed through genetic research by the U.S. Department of Agriculture that the Osakura of Korea is peculiar to Korea and is a different species from the Someiyoshino of Japan, and consequently this theory has been thoroughly refuted.
- 大阪市北部には、大塩平八郎の乱で焼かれたか、アジア太平洋戦争における米軍の空襲によって焼かれたか、修理費を捻出できなかったか、などの理由によって山車の存在しない地区があり、演奏しか重要視できうるものがない。
- In northern Osaka City, there are areas that can put emphasis only on the music performance because they are missing dashi for various reasons, such as they were burnt during the Rebellion of Heihachiro Oshima, they were burnt due to the U.S. air raid during the Asia Pacific War, or no repair budget was secured.
- 芹(セリ)、薺(ナズナ)、御形(ゴギョウ)、繁縷(ハコベ)、仏の座(ほとけのざ、コオニタビラコ)、菘(すずな、カブ)、蘿蔔(すずしろ、ダイコン)の7種類の野草(春の七草)茹でて刻み、米の粥に混ぜ込んだもの。
- A dish made with seven herbs (the seven herbs of spring), which are seri (Japanese parsley), nazuna (shepherd's purse), gogyo (Jersey cudweed), hakobe (common chickweed), hotoke no za (henbit), suzuna (turnip) and suzushiro (daikon), that are boiled, chopped and mixed into a rice kayu.
- また、東北地方や九州地方では、正月に餅を食する習慣が成立したのは時代が下ってからと考えられており、それらの地域を除くと、餅を主体とした雑煮が食されていたのは畿内周辺及び地方の米作地帯に限定されることとなる。
- Eating mochi in the New Year is considered to have become a custom in more recent years in the regions of Tohoku and Kyushu, so zoni containing mochi as a main ingredient was eaten only in the Kinai region and other rural rice-producing areas.
- また、ヨーロッパやロシア、米国は、それぞれの国のエネルギー事情から、数値目標が達成可能かどうかや、経済に与える影響をあらかじめシミュレーションしていたが、日本は6%に対して、裏づけがないまま合意に至っている。
- Also, Europe, Russia and America had simulated previously whether or not the numerical goals could be achieved and the influence on the economy based on the energy situation of each country, but Japan agreed on 6% without deep consideration.
- 租・調 (律令制)・庸および雑徭、出挙、交易などからなる律令租税体系は10世紀から11世紀中期にかけて、米納を中心とする官物(かんもつ)と、夫役・雑物からなる雑役(ぞうえき)といった2つの体系に移行していった。
- Around the tenth to mid-eleventh century, the Ritsuryo Taxation System of So (rice tax), Cho (tributes [Ritsuryo system]), Yo (labor) and zoyo (irregular corvee), suiko (government loans), kyoyaku (trading tributes) changed into Kanmotsu, which was basically paid in rice, and Zoeki, consisting of Buyaku (labor service) and Zatsumotsu (tributes).
- もちろん、原理からいえば、三段仕込みにおいて初添→仲添→留添と、投入する麹と蒸米を倍量にしていく延長として、さらにその倍量ずつを投入していくならば、四段仕込み、五段仕込み…といったことも方法としては可能である。
- Of course, it is possible in principle to extend sandan-jikomi into four, five and more steps by increasing the amount of yeast and steamed rice, doubling the amount of the previous step as steps progress such as hatsuzoe, nakazoe and tomezoe during the sandan-jikomi.
- 一般的には皮革、あるいは和紙を漆でかためた陣傘(これは後に鉄板を切り抜き笠状に形成した陣笠に取って代わられる。)、鉄の胴鎧、篭手、陣羽織を装着し、そのほか水筒、鼻紙、布にくるんだ米など(例芋がら縄)を携帯していた。
- Ashigaru generally wore a conical hat (jingasa) made from lacquer hardened leather or Japanese paper (this was later developed into jingasa made from iron plates that were cut and fashioned into a cone shape), iron body armor, gauntlets and a jinbaori (sleeveless campaign jacket worn over armor) in addition to carrying a canteen, tissue paper, rice wrapped in cloth and other items (e.g. dried taro stems).
- 禅様とは宋代の書風で、中国の禅僧の間に流行した蘇軾、黄庭堅、米フツ、張即之などの書を指し、晋唐の規範や伝統から解放された自由剛健なもので、奈良朝以来行われた線の軟らかい王羲之風のものとは全く趣きを異にするものである。
- Zen style calligraphy, the calligraphic style in Song, indicates the calligraphic works of Su Shi, Huang Tingjian, Mi Fu, and Sokushi CHO that became popular among Zen priests in China, and with free and strong natures freed from codes and traditions in the Jin and Tang eras, the style was totally different from that of Wang Xizhi, employed during the Nara period and later, which used soft lines.
- だが、江戸時代に入ると、主君である征夷大将軍あるいは大名への土地支配権力の集中や藩中央と家臣の年貢米売却の競合による米価下落に伴う換金収入減少など財政上の都合から、地方知行を止めて蔵米知行に切り替える場合が増加した。
- During the early Edo period, however, more and more lords gave up Jigatachigyo in favor of Kuramaichigyo; this was due to land ruling power being concentrated in the hands of daimyo (Japanese territorial lord) and the Seii Taishogun (literally, 'great general who subdues the barbarians'); it was also due to financial reasons, such as a decrease in income as a consequence of rice falling in price caused by competition between domains and vassals in annual rice tax sales.
- 近年では日本人の生活が欧米化し、畳の上に座る機会が減り、椅子に座る機会が増えた訳だが、特に座席や背もたれの弾力性が足りない場合や、座席が冷たい場合などに、椅子の機能を追加する意図でこの座布団を用いるケースが見られる。
- In recent years the lifestyle of Japanese people has become westernized, and the opportunities to sit on tatami have become fewer while the use of chairs has increased however zabuton are often used to supplement the function of chairs particularly if the seat or backrest is hard or the seat is cold.
- また清酒に関しても、一般的には片白(かたはく)や並酒(なみざけ)が主流であったため、ほとんどの清酒はまだ玄米の持つ糠が雑味として残る、黄金色がかった、今日のみりん(みりん)のようにこってりした味であったと考えられる。
- And generally, since katahaku and namizake (sake brewed from unpolished rice) were the mainstream, it is thought that most of the seishu were yellowish and had a thick taste like today's mirin (sweet cooking rice wine) which kept zatsumi (unfavorable taste in sake) of unpolished rice bran.
- しかし、1970年代半ばにおこった地酒ブームなどを通じて、次第に清酒へ高い品質を求める消費者が増え始めたため、アルコール添加量が少なく糖類などを添加していない本醸造酒や、元来の日本酒である純米酒などの生産が増え始めた。
- However, through the jizake (local sake) boom which occurred in the mid-1970s, consumers who looked for seishu of higher quality gradually increased, which caused the increased production of honjozoshu (a sake brewed with rice of polishing ratio not exceeding 70 % as main material and distilled alcohol of as auxiliary material not exceeding 10 % of rice by weight) with less added alcohol and no added sugar and of junmaishu which was the original Japanese sake.
- また、『宿無團七』などの上方狂言に挑戦したり、東大寺二月堂お水取りに取材した新作舞踊『達陀(だったん)』の初演、さらには『オセロ』『シラノ・ド・ベルジュラック』などの欧米演劇で新劇俳優と共演するなど芸域の広さを見せた。
- He also attempted Kamigata style Kyogen including 'Yadonashi Danshichi,' and performed the first performance of the new dance 'Dattan' at the Ceremony of Water and Fire at Nigatsudo Hall, Todaiji Temple, as well as performing with new theater actors in Western productions such as Othello and Cyrano De Bergerac, displaying the breadth of his talents.
- 近江商人は八幡堀の地の利を活かし、地場産物(畳表、蚊帳、米、酒など)を陸路や水路を利用して各地へ搬出し、各地の産物を持ち帰り、再び各地へ送り出すといった「諸国産物回し」と呼ばれる商法によって、各地の産業振興に貢献した。
- Taking advantage of Hachiman-bori Canal's geographical advantage, Omi merchants adopted a trade scheme called 'Shokoku Sanbutsu Mawashi (circulation of goods among regions)' in which they shipped local goods (tatami straw mats, mosquito nets, rice, rice wine and others) via land and water and returned with goods from other regions, which in turn were shipped elsewhere, and through this cycle contributed to industrial development in various parts of the country.
- 時間的・人手的にとれない場合と、大吟醸・吟醸酒の酒粕は米を低温醗酵させているので米粒が融けきれない場合が多く、板状に取ろうとするとボロボロになったり、酒成分が多く残り、柔らかすぎて板状に取れない物理的要因の場合がある。
- Some sakekasu cannot be made into a board shape due to time constraints, manpower shortages, because types such as sakekasu from daiginjo (top-quality sake brewed at low temperatures from rice grains milled to 50 percent of weight or less) and ginjo-sake (high-quality sake brewed at low temperatures from rice grains milled to 60 percent of weight or less) are too crumbly to be made into a board shape because the rice grains are often not completely dissolved due to low-temperature fermentation, or because some types are just too soft because they still contain a large amount of sake.
- 諸白とは、現在の酒造りの基礎にもなっている、麹米と掛け米の両方に精白米を用いる手法で造られた透明度の高い酒、今日でいう清酒とほぼ等しい酒のことを、当時の酒の主流をしめていた濁り酒(にごりざけ)に対して呼んだ名称である。
- It refers to the sake with high clarity, almost the same as today's seishu, brewed by the method using polished rice for both kojimai (rice for malt) and kakemai (rice for moromi [raw unrefined sake]) which is the base for present sake brewing, and it was called 'Morohaku' (sake of 100 percent polished white rice) compared to nigorizake (unfiltered sake) which was the mainstream sake at that time.
- 1923年に兵庫県加東郡社町(現:加東市)の兵庫県立農事試験場(現:兵庫県立農林水産技術総合センター)で「山田穂」「矮性渡船」を人工交配させて誕生し、1928年に酒造米生産地(現酒米試験地)で産地適応性の試験が行われた。
- It was created by artificially hybridizing 'Yamada Ear' and 'Dwarf Watashibune' at Hyogo Prefectural Agricultural Experiment Station (now Hyogo Prefectural Agriculture, Forestry and Fishery Technology General Center) in Yashiro Town, Kato County, Hyogo Prefecture (present-day Kato City) in 1923, and its adaptability to the production areas was tested in sake rice production regions (presently, sake rice testing areas) in 1928.
- また弓丈により、日本では長弓(和弓を指し、大弓ともいい、緩やかに湾曲とも屈曲ともとれるぐらいに曲する)と小弓(短弓で湾曲形)という名称で分類し、欧米ではロングボウとコンポジットボウ(短弓で屈曲形の複合弓)に分類している。
- In addition, it is classified by length; in Japan it is classified into Chokyu (long bow, which refers to the Japanese bow and also called Daikyu long bow, which bends easily) and short bow (curviform short bow), while in Western countries, it is classified as a long bow and a composite bow (short and bending compound bow).
- 製法は明時代の中国における軟落甘(小麦粉・米粉を水飴や脂肪で練り固めて乾燥させた菓子。西~中央アジアに由来するといわれ、元 (王朝)時代に中国に伝来した)に基づき、室町時代に日明貿易で伝わり、茶道の勃興によって広まった。
- The recipe is based on that for nanrakukan (a sweet made by drying the kneaded mixture of wheat flour or rice flour and starch syrup and fat, which is said to have originated from the western and central Asia and to have subsequently been introduced to China in the Yuan Dynasty era) produced in the Ming Dynasty era in China; the nanrakukan was introduced to Japan in the Muromachi period through the Japan-Ming trade (the trade between Japan and the Ming Dynasty in China) and became popular along with the rise of the tea ceremony.
- これらの事から、鉄道交通関連の店舗において関ヶ原より東京側の名古屋駅、岐阜駅、大垣駅の各駅付近以東では関東風の醤油醤油の種類と特徴など、関ヶ原を越えた米原駅より大阪側は醤油醤油の種類と特徴などを使用していると考えられる。
- Based on these reports, as for Udon noodles shops relating to the railway, it is conceivable that those ranging from Tokyo to Sekigahara, namely shops in Nagoya Station, Gifu Station, Ogaki Station and other stations spreading to the east, use Kanto-type, dark-colored soy sauce, while those ranging west from Maibara Station, namely shops in the Osaka side, use Kansai-type, light-colored soy sauce.
- 当初は田令の規定通り田租の一部が貢進されたが、田租を不動穀として備蓄する制度が始まると、国司による出納が許されていた動用倉正税の中から出挙が行われ、それによって得られた利息の一部を田租に替わって年料舂米にあてるようになった。
- Initially, part of Denso was donated as determined by the Denryo, but after the system for storing Denso as Fudokoku (staples for an emergency) started, Suiko (government loans, often seed rice) was taken from the Doyoso Shozei (movable resource) that was allowed to be taken out by the Kunishi, part of the interest earned from this was used instead of Denso to pay for Nenryoshomai.
- 日本にキリスト教を伝えたフランシスコ・ザビエルは1552年、イエズス会の上司へ宛てた手紙の中で、「酒は米より造れるが、そのほかに酒なく、その量は少なくして価は高し」と、日本酒に関してヨーロッパ人として最初の報告を書いている。
- Francis XAVIER who introduced Christianity to Japan wrote in the letter to his boss at the Society of Jesus in 1552 that 'sake is brewed from rice, but there is no other liquor; the amount is small and it is expensive,' which was the first report on sake written by Europeans.
- 箱麹法より、さらに簡略化された日本酒床麹法(とここうじほう)では、箱状の道具は用いず、麹室に設けられた大きな台のうえに蒸し米を広げ、そこへ麹菌を振りかけると、その台に乗せたまま日本酒蓋麹法からあとの熱を冷ます工程をおこなう。
- The simplified hako-koji method called toko-koji (floor koji) does not use a box but spreads the steamed rice on top of a huge counter placed in a koji culture room, where koji spores are spread on it, and it is cooled down while still on the counter as in the futa-koji method for making nihonshu.
- 元々は南米に連れてこられた奴隷たちが、主人の目を盗んで、ばれないように陰に隠れて盗んだ魚介類をそのままライムや塩などをかけてガブついて腹に収めていた奴隷料理が起源と言われており、それが発展して現在の一般的な家庭料理になった。
- It is said that this dish originated with slaves that had been taken to South America--they would hide in the shadows so as not to be discovered and quickly eat their stolen fish with lime and salt--and their preparation method became common in households throughout the region.
- 一方、単価の高い小ロット品の生産を得意とする京漆器では米糊などを添加しないため、下地材全体に対する漆の割合が50重量%程度(wet重量、固形分では60重量%程度)と、樹脂分の高い下地を施すためコストはかかるが堅牢な器ができる。
- On the other hand, in the case of Kyo-shikki good at production of small lots with a high unit price, percentage of lacquer in the whole foundation is about 50 percent by weight (wet)/60 percent by weight (dry) because rice glue is not added, so the artifacts are costly but durable thanks to foundation which contains much resin.
- 古代の大和国高市郡遊部(あそべ)郷・久米(くめ)郷・雲梯(うなて)郷、十市郡神戸(かむと)郷の地であり、久米御県神社・畝火山口坐神社・川俣神社・高市御県神社・天太玉命神社・宗我坐宗我都比古神社など数多くの延喜式内社が鎮座する。
- Asobe-go, Kume-go, Unate-go, Takaichi County, Yamato Province, and Kamuto-go, Toichi County used to be there in antiquity, and there are many Engishikinaisha (shrines listed in Engishiki laws) such as Kume no miagata-jinja Shrine, Unebi yamaguchi ni imasu-jinja Shrine, Kawamata-jinja Shrine, Takechi no miagata-jinja Shrine, Ame no futotamanomikoto-jinja Shrine, Sogani imasu sogatsuhiko-jinja Shrine.
- ここでいう餅は、主にもち米を粉にしてから湯を加えて練る方法で作るものを指し、日本の羽二重餅などの求肥や白玉や粽、中国の「水磨年糕」(シュイモーニエンガオ shuǐmó niángāo)、韓国の「トック」(떡)などが挙げられる。
- Neri-mochi mentioned herein refers to that which is produced mainly by grinding glutinous rice into powder, adding hot water to the powder, and kneading the mixture, and this type of neri-mochi includes: gyuhi (Turkish delight) such as habutae-mochi, shiratama (rice-flour dumpling), and chimaki (bamboo-leaf-wrapped rice cake) in Japan; 'shuĭ-mó-nián-gāo' (water-polished new year rice cake) in China; 'tokku' (small round mochi to be put in boiled soup) in Korea; etc.
- 室町時代になると、各地で味噌が発達し、調味料というよりは保存食として用いられるようになった(現代では、味噌というとペースト状のものが想起されるが、元々の味噌は米や麦の粒がそのままにぽろぽろした状態であり、つまんで食べられる)。
- In the Muromachi period, miso was developed everywhere and used as preserved food rather than as seasoning (today, when miso is mentioned, the past comes to mind, but the original miso was retained the grains of rice or barley, and was eaten with the fingers).
- 甘いカオニャオ(もち米)、アラレのような米菓子、カオニャオ+ジャックフルーツ、たこ焼き、たこ焼き風タマゴ、中華風ゴマ団子、タロイモチップ、揚げタロイモ、ワッフル類(ココナッツ入り、コーン入り)、ポップコーン、竹で炊いたカオニャオ
- Confectionery street stalls sell the following: Sweetened Khao Neow (sticky rice), rice snacks such as arare (cubic rice crackers), Khao Neow with jackfruit, takoyaki (octopus dumplings), Khanom Krok (Coconut-Rice Pancakes), Zhimaqiu (Sesame Balls), Puek Tod (Fried Taro Chips), Fried Taro, waffles (with coconut and corn inside), popcorn, and Khao Neow cooked in a bamboo steamer basket.
- だが、欧米の研究家の間では、欧州の瞬発式火縄銃が日本に伝えられて改良発展したものが、逆にオランダによって日本から買い付けられて東南アジアに輸出され、それらが手本となって日本式の機構が東南アジアに広まったものとする説が有力である。
- However, among European and US researchers one theory is dominant, which says that instantaneous discharge matchlocks in Europe were introduced into Japan and improved, Holland bought them from Japan and exported them to Southeast Asia and the Japanese model spread across Southeast Asia as an example.
- しかし戦争が終わると地元の農民が自力でその滑走路のコンクリートを剥がし農地に復興させたため、今ではその姿を見ることは出来ないが周辺には物資格納倉庫に加え、敵機を撃墜させるための高射砲も存在し、米軍の機銃掃射の攻撃対象にもなっていた。
- However, when the war was over, since local farmers removed concrete from the runway by themselves, and restored it as agricultural land, the runway no longer exists; however, an antiaircraft gun and storage locker still exists around it, and were the target of machine gun attacks by the U.S. military.
- 元々新鮮衛生的な、おいしい魚介類が豊富に捕れる地域の料理であり、日本の刺身的な感覚で食せるため、当地に出張となった日本人サラリーマンなどに非常に重宝されている料理でもあり、南米のような場所でこういう生食ができることを意外に思う人も多い。
- This was originally a dish eaten in areas with an abundance of fresh, hygienic fish, and its similarity to Japanese sashimi means it is highly prized by Japanese businessmen dispatched to these areas, most of whom are surprised that such raw food dishes can be found in South America.
- なお、マッコリを日本のどぶろくや日本酒のルーツとする記載がネット上で散見されるが、そもそも使用する麹が異なっている(マッコリは麦麹、どぶろくは米麹)ので、両者は醸造学的に異なる歴史を歩み発展した別系統の酒であるとする見解がほとんどである。
- Although there are descriptions on the Internet that Japanese Doburoku and sake were derived from makgeolli, as they use different malts (makgeolli uses malt and Doburoku uses malted rice), a prevailing view is that they are different lines of sake, which went through different histories and developments in zymurgy.
- フラットボウに含まれる弓は、海洋系東南アジアの人々が使う弓と日本の和弓と日本より北東のアムール川周辺地域の先住民の複合弓とさらに東の北米大陸のインディアンが使用する複合弓及びケーブル・バックド ボウ(緊張力を付加した弓)などが挙げられる。
- Flat bows include those bows used by coastal Southeast Asian people, Japanese bow, a composite bow used by indigenous people around the Amur River basin northeast of Japan, and a compound bow and a cable backed bow (a bow adding tensioning force) used by American Indians on the north American continent.
- しかし貞享3年(1686年)における米や酒の価格が詳しく分析されていることから、それより後であることは確かであり、かつまた、同年が米作という面でそれほど特殊な年であったとも思われないので、はるか後代になってから書かれるにしては必然性がない。
- However, due to the detailed analysis of the prices of rice and sake in 1686, it is certain that it was written after 1686 and also because the year was probably not particular for rice cropping, it is not logical that it was written long after the year.
- 代表的な藩校には、米沢藩の興譲館(1697年)、会津藩の日新館(1799年)、水戸藩の弘道館(1841年)、岡山藩の花畠教場(1641年)、長州藩の明倫館(1719年)、熊本藩の時習館(1755年)、薩摩藩の造士館(1773年)などがある。
- Representative hankos were as follows: Kojokan school of Yonezawa Domain (in 1697), Nisshinkan school of Aizu Domain (in 1799), Kodokan school of Mito Domain (in 1841), Hanabata Kyojo Classroom of Okayama Domain (in 1641), Meirinkan school of Choshu Domain (in 1719), Jishukan school of Kumamoto Domain (in 1755), Zoshikan school of Satsuma Domain (in1773), etc.
- 造酒司は部署だけでなく役所の名称で、建築的な構造としては、酒を醸造する甕がならんだ酒殿(さけどの)が一宇、日本酒精米をおこなう舎である臼殿(うすどの)が一宇、日本酒麹造りを造るための麹室(こうじむろ)が一宇、計三宇という配置であったという。
- Sake no tsukasa was not only a name of the department but also a name of the office, and it is said that it consisted of the three buildings, that is, sakedono where jars for brewing sake were placed, usudono for rice polishing, and kojimuro for producing malt for sake.
- しかし、幕府としても酒蔵からの税収は貴重な財源であり、米価の調節機構としても酒の存在は無にしてはならず、また東北や北陸の北国諸藩では酒はけっして贅沢品ではなく身体を温める必需品であったので、まったく酒造りを禁じてしまうということはなかった。
- The bakufu never entirely prohibited sake brewing because tax yields from sake breweries were an important revenue for the bakufu and the existence of sake was not to be ignored due to its adjustment function of the price of rice, and also in domains in northern Japan such as Tohoku and Hokuriku regions, sake was no luxury item whatsoever but an essential good to warm the inhabitants.
- 精米作業の初期段階には、目の粗い方の金剛ロールを高速回転して玄米を除芽し、生じる摩擦熱により米が割れかねないほど小さくなる作業後期には、目の細かい方の金剛ロールを低速回転させて、米の中心部分である酒米構造へ向かってゆっくりと削りをかけていく。
- In the early stage of rice polishing, kongo roru with coarse grinding function spins at high speed to remove outer shell from brown rice, and in the later stage of polishing when rice decreases its size to the point where it may be broken due to the heat generated by friction, kongo roru with fine grinding function spins at low speed to grind slowly into the central white-core structure of sake-brewing rice.
- しかし古来においても、今のような「発酵」という言葉こそなかったとはいえ、米と水に「あるもの」を加えると酒に変わることはしっかりと認識されており、その「あるもの」を麹(こうじ)、酛(もと)、または酒母(もと / しゅぼ)と呼んでいたわけである。
- Even in ancient times, when the modern term 'fermentation' didn't exist, it was well known that adding 'something' to rice and water will turn the mixture into sake, and this 'something' was called koji (malted rice), moto (yeast mash), or shubo.
- 気候や土壌を初めとした、それぞれの地方の自然条件を生かすように開発された「酒米地方自治体開発の酒米」を原料として日本酒を醸造するときに、もっとも清酒酵母としての力が発揮されるように、開発の段階から想定もしくは理想としている場合がほとんどである。
- In most cases, sake yeasts are designed to make the best of them from their development phase, taking into account the sake brewing using 'sakamai (rice for brewing sake) developed by each local municipality in sakamai producing areas,' taking advantage of local natural conditions including climate and soil.
- 先述のように現実の社会矛盾が取り繕われ隠蔽されたなかで天皇が多額の公費により巡幸を行っていることを悲しむとともに、米軍占領下での再軍備や朝鮮戦争が進行していた当時の情勢を踏まえ、日本が戦争に巻き込まれそうになった時の対応などを問うものであった。
- In this letter, students expressed sadness for the Emperor's tour on the ground that it was done using a big amount of tax money while social problems were being glossed over and concealed, and based on the situation at the time where Japan's re-militarization was in progress under U.S. occupation and the Korean War was becoming serious, they asked about Japan's attitude if it was on the verge of being dragged into the war.
- この日本の日常生活において用いられる用品は、布の袋に緩衝材となる綿やスポンジ等を入れて作られているが、欧米に見られるクッション程に弾力性は求められず、主に床面や畳に直に置かれ、その上に座る事で体温が床面によって奪われるのを防ぐために用いられる。
- The products used in everyday life in Japan are made by filling cloth bags with cushioning material such as cotton or sponge, and they do not need to have the elasticity often seen in Western cushions, as they are mainly put directly on the floor or tatami and serve to prevent the sitter from becoming cold when sitting on the floor.
- 「本堅地」の工程は漆器製作の技術が地方に広まり、地方産地が形成されていくと共に越前漆器、山中塗、輪島塗などの製作工程にも受けつかがれていくが、それらの産地では生産量に見合った作業効率が必要になるために下地材に米糊などを混合することが一般的である。
- As the manufacturing technique of lacquerware spread across provincial areas and local lacquerware was created, the process of 'Honkataji' was passed on to manufacturing processes of Echizen lacquerware, Yamanaka-nuri and Wajima-nuri lacquerware, but it is common practice to mix rice glue into foundation in Echizen, Yamanaka and Wajima because work efficiency concomitant with production volume is required.
- だが、この撤廃に関しては、普通酒なみに75%程度の精米歩合で純米酒を造ってコストダウンを図っても、味がわからない消費者は喜んで安価な酒を選択し、ひいては酒造技術と品質の低下につながり、ますます日本酒消費低迷期が進むものとして危惧している専門家も多い。
- Regarding this abolishment, many experts are concerned that, even if cost reduction is attempted by brewing junmaishu with the rice-polishing ratio of about 75% which is almost equal to that of futsushu, the consumers who do not find the difference of the taste gladly choose less expensive sake, which will lead to lowering sake brewing technologies and quality, resulting in further contribution to worsening the period of sluggish consumption of Japanese sake.
- 江戸時代になると、諸藩の藩主は、強大な統治権を得るために、家臣の知行を、土地を直接給付して独自に徴税を行わせる地方知行制から、藩が一括して徴税した米を中心とした農産物を家臣に給付して、その一部を商人を通じて換金させる蔵米知行に転換することを目指した。
- In the Edo period, the lord of each domain tried to change the fief system of their vassal from a local enforcement system in which the land was provided directly for the vassal and the vassal collected tax individually into kuramaichigyo in which the lord of the domain collected rice and farm products collectively and provided them for their vassal who, in turn, changed them into money through a dealer, in order to extend their ruling power.
- その後有馬豊氏は更に大坂の役においてもその功績を認められ、久留米藩へと国替を命ぜられこの地を去り替わって小堀政一や遠国奉行伏見奉行などによって統治されるようになるが、以降この地を統治していた領主は国替えや改易によってたびたび交代がなされるようになった。
- Subsequently, after Toyouji ARIMA whose achievement in the Siege of Osaka was also recognized, he was ordered to move to the Kurume clan left Fukuchiyama, and in stead, the local magistrate, Masakazu KOBORI, and the Fushimi City magistrate, ruled the area; however, thereafter, Fukuchiyama went through a constant change of rulers due to transfer or forfeiture under the penal rules.
- 一方では、元酒類審議会委員であった上原浩によれば、精米歩合を高めることができなかった時代には、醪末期(日本酒醪の醗酵の最後の段階)で日本酒醗酵が急に進み、酒が薄辛くなることがあったので、それを補正するために甘酒などを四段目に仕込んでいたという(甘酒四段)。
- On the other hand, Hiroshi UEHAEA, who was the former judge of the alcoholic beverages advisory council, stated that the fermentation becomes more rapid at the last stage of fermenting unfiltered Japanese sake, and sake became less stringent during the period when the rice-polishing ratio techniques was not refined and amazake (Japanese sweet rice wine) was poured in at the fourth stage (amazake yondan) to adjust it.
- 外国人にはこうした日本固有の芸道観念が興味深くうつるらしく、ドイツ人の哲学者オイゲン・ヘリゲルが、東北大学に在任中、洋弓(アーチェリー)とは違った日本の弓道の修業の仕方に感銘を受けて『弓と禅』をあらわしたのを嚆矢として、欧米世界にさまざまに紹介されている。
- This idea of Geido, which is peculiar to Japan, seems to interest foreigners, such that when German philosopher Eugen Herrigel was at Tohoku University, for example, he was so impressed by how different the practice of Kyudo (Japanese archery) was from that of western-style archery that he wrote 'Zen in the Art of Archery,' a book that has been introduced to the Western World through various means.
- 現在では、級別制度のあったころに比べて消費者が自分で商品情報を見極めて選択できるように、原料米名、産地名など、国税庁による日本酒国税庁の清酒の製法品質表示基準による任意記載事項を初めとして、精米歩合、仕込み方、瓶詰めの仕方など多様な情報がラベルに表示されている。
- As compared with the time when the old classification system was still effective, the optional entries such as brand name of the rice and area of production based on the standard that regulates the method of manufacturing and quality labeling of refined sake issued by the National Tax Administration Agency, as well as various information on the rice-polishing ratio, preparation method, and bottling method, are nowadays listed on the label in order for consumers to evaluate the product information and select their product on their own.
- 「首を水にて能く洗ひ、血又は土などを洗ひ落し、髪を引きさき、もとゆひに髻を高くゆひ上ぐべし。もし、かねつけおしろいべになどつけたる首ならば、其の如くにこしらへ(原文のまま)べし、顔に疵付きたらば米の粉をふりかけて、疵をまぎらかす也、紙札に首の姓名を書いて付くる也」
- 'A severed head must: be well washed with water, blood and grime washed off, have the hair combed, and arranged as before in a topknot; if you are applying face powder or lip rouge to the head at the same time, you must apply it as if to yourself (as per original text), if there are wounds on the face sprinkle rice flour on the damage to conceal the wound and write the full name of the head (i.e.. deceased) on a slip of paper and affix to the head.'
- 日本におけるどぶろく作りの歴史は米作とほぼ同起源であると云われるが、明治時代においては政府の主要な税収源であった酒造税(1940年以後、酒税)の収入を減らす要因であるとして、農家などで自家生産・自家消費されていたどぶろく作りが酒税法により禁止され、現在に至っている。
- It is said that in Japan, the origin of the history of Doburoku production is almost the same as that of rice production, but the production of Doburoku, which used to be made in farm houses, etc. for personal consumption, was forbidden by the Liquor Tax Act as a factor for reducing brewery tax (liquor tax before 1940) revenues, which were major tax revenues for the government in the Meiji period and is still forbidden to the present date.
- 昭和5年(1930年)の縦型精米機の登場によって、一時は飛躍的な発展の可能性がかいまみえた日本酒吟醸酒の技術に関しても、昭和13酒造年度(1938年-1939年)から精米歩合が65%以下に規制されて出鼻をくじかれ、本格的な発展にはなお三十年近い歳月を待つことになった。
- Although the technique of ginjoshu seemed to be able to develop rapidly by the invention of vertical-type rice-milling machines in 1930, it could not be fully developed for almost 30 years, damaged by the regulation of the rice-polishing ratio which was under 65 percent in the Showa 13 brewing year (1938 to 1939).
- しかし各地の防備の状況が倭寇に漏れるのを恐れ、交易統制のためもあり、1407年、朝鮮王朝は興利倭船(米、魚、塩など日常品の交易をする船)の入港場を釜山浦・薺浦(乃而浦とも、慶尚南道の鎮海市)に制限し、1410年には使送船(使節による通交船)についても同様の措置が取られる。
- However, since the Korean Dynasty was afraid that the information about their defensive preparation along the territory might be leaked to the wako pirates, they limited the entry of koriwasen (ships used to deliver daily necessities such as rice, fish and salt) in 1407, so that these ships were allowed to use only the Pusanpo (port of Busan) and the Seiho (port of Sei, and this port was also called Naijiho), which both were located in Jinhae City, South Gyeongsang Province. The Dynasty also applied the same policy to shisosen (ships used to dispatch envoys) in 1410.
- 『上宮聖徳法王帝説』では厩戸豊聰耳聖徳法王、聖王の児、山代大兄王(此王有賢尊之心棄身命而愛人民也、後人与父聖王相濫非也)とされ、母は、蘇我馬古叔尼大臣娘の刀自古郎女、妻は舂米王、子どもは難波麻呂古王、麻呂古王、弓削王、佐々女王、三嶋女王、甲可王、尾治王が生まれたとされる。
- According to the 'Jogu Shotoku Hooteisetsu' (Biography of Shotoku Taishi), Yamashiro no oe no o was a son of Umayato no toyotomimi shoutoku hoo, holly king, (此王有賢尊之心棄身命而愛人民也、後人与父聖王相濫非也) and his mother was daughter of SOGA no Umako, TOJIKO no Iratsume, his wife was Tsukishime no kimi, and his children were NANIHAMAROKO no miko, MAROKO no miko, YUGE no miko, SASA no himemiko, MISHIMA no himemiko, KAFUKA no miko and OHARI no miko.
- 最も一般的な説では江戸時代のももんじ屋などでひっそり続いていた焼肉文化が明治維新後に西欧のバーベキューの影響を受けて変化し、更に世界各国に存在する肉を焼く料理(ヨーロッパのステーキ、北米のバーベキューなど)の影響をも受けて変化したのが現在の日本料理の焼肉であるとされている。
- The most generally accepted theory is that the yakiniku culture that had revolved around establishments such as the Edo period restaurant Momonji-ya underwent changes due to the influence of Western European barbeque following the Meiji Restoration, and developed further as a result of exposure to grilled meat dishes from around the world (European steak, North American barbeque, etc.) to become modern Japanese yakiniku.
- 喜八郎の祖父は長崎番十人組頭をし彼の孫の松雄が第二次世界大戦前夜の上海で特務機関員をしていた時にドイツ軍の親衛隊から迫害されていたユダヤ人の一団を三菱から徴用した船で米国へ逃がしたが、そのことは如何にもキリシタン大名を輩出した大村藩と開明的長崎港の歴史的縁を偲ぶ物語と言えよう。
- Kihachiro's grandfather was Nagasaki-ban Junin-gumi kashira, head of an autonomous group of 10 families, and is known for helping a group of Jews who were being persecuted by the Schutzstaffel (SS) to escape to the U.S. on a ship conscripted from Mitsubishi when Matsuo, his grandson was serving as in Special Service Agency in Shanghai on the eve of the Second World War; a story which reminds us of the historical bond between the domain of Omura that produced Christian daimyos and the open and liberal port of Nagasaki.
- しかし、発祥地は二説あり、明治26年に現在の三木市吉川町 (兵庫県)市野瀬の山田篤治朗が発起人となり、現在の西宮市にある蔵元の辰馬悦蔵と交渉し、取引を開始した説と、明治24年から翌明治25年頃に現在の加東市社町上久米集落の住民が現在の神戸市灘区の本嘉納商店と取引を開始した説がある。
- However, there are two theories for its birthplace; one is that in 1894 Atsujiro YAMADA lived in the present Ichinose, Yoshikawa-cho, Miki City, Hyogo Prefecture, as the originator, negotiated with Etsuzo TATSUMA who was Kuramoto presently located in Nishinomiya City and started dealings, and another theory is that from 1891 to 1892 residents lived in Kamikume settlement, Yashiro-cho, Kato City started dealings with Honkano Shoten located presently in Nada Ward, Kobe City.
- 内部の米がどのような状態になったらどういう砥石でどういうスピードで精米するのか、というのはそれぞれの酒蔵にとっては企業秘密に近い重要なノウハウであるが、最近ではそれをコンピュータの中にプログラミング (コンピュータ)して、精米をコンピュータによって管理しているところも多くなってきた。
- For sake brewers, the data on what shape the rice inside the machine is, what type of grinding stone is used, and at what speed it spins to polish rice is important know-how, almost corporate secrets, and nowadays there are many brewers that input the data by using a computer program and manage the rice polishing.
- その後も再三にわたって大洪水や大旱魃、大飢饉などが発生して藩は大被害を受け、第3代藩主・九鬼隆直の時代には藩財政が破綻し、藩札発行や倹約令制定、家臣団の給米減封などを中心とした財政改革が試みられたが、その後も大洪水などによる天災や百姓一揆までもが発生し、藩政はすっかり衰退してしまった。
- Thereafter, the domain was repeatedly assailed by flooding, droughts, and famine, and its finances collapsed in the era of Takanao KUKI, the third lord of the domain, who pursued reforms as the issue of a domain currency, reduction in spending on weapons, and a reduction in the amount of rice distributed to vassals, but this was followed by more flooding and even a peasant's revolt, and the administration was severely weakened.
- 酒米を醸造すると重量比で25%ほどの酒粕が取り出され、その成分は日本食品標準成分表によると、水分51%・炭水化物23%・蛋白質13%・脂質・灰分となっており、他にもペプチド・アミノ酸・ビタミン・酵母などが含まれているので栄養的には優れており、健康食品としての観点から価値が見直されている。
- When sake is brewed, 25% of the sakekasu is removed and, according to the Standard Tables of Food Composition in Japan, this consists of 51% water, 23% carbohydrate, 13% protein, lipids and ash in addition to peptides, amino acids, vitamins and yeast; meaning that has come to be reevaluated as a health food.
- 正確な数値を出すのが難しい理由は、いまや簡単な精米機が家庭でも所有され、玄米のままで食べる人、三分搗き(づき / つき)、五分搗き、七分搗きで食べる人など精米歩合は無限に細かくすることができ、なおかつ、どこから先を「白米」と考えて食べているかは結局、消費者本人の感覚によっているからである。
- The reason why it is difficult to find the accurate numbers is that the rice-polishing ratio can be infinitely subdivided under the current circumstance where simple rice-milling machines are installed in some homes and some people eat brown rice without polishing and others eat rice after thirty percent threshing, half threshing or seventy percent threshing, and that after all the boundary of 'polished rice' depends on the sense of the consumer.
- 兄弟が畿内周辺を彷徨し、聖なる新室宴において唱え言をあげたことや、弘計の別名である「来目稚子」が久米舞を継承する来目部(くめべ)を連想させること、神楽歌における囃し言葉を「おけおけ」ということなどから、当時に溯る民俗的背景がほのみえ、両皇子発見譚に史実性を認めながらも、詳細には意見は割れている。
- From stories that the brothers wandered around Kinai and chanted at a sacred celebration party for a new house, that the different name of the younger Oke, 'Kume no wakugo,' reminds Kumebe which inherits Kumemai dance, that the cheering refrain in Shinto music and dance numbers says 'Oke, Oke,' etc., there are recognized a slight ethnic background which goes back to that age and historicity of the story of discovery of the two princes, but opinions about the details are divided.
- 吟醸酒の実現には酵母のみならず、精米技術の向上など多方面の研究を待たなければならなかったが、やがて1970年代には、日本酒醪(もろみ)造りの工程における温度管理の技術が飛躍的に発達し、協会系酵母協会7号や協会系酵母協会9号などの新しい酵母が実用化され、日本酒吟醸酒・純米吟醸酒などが出荷されはじめた。
- In order to produce ginjo-shu, improvements in various fields such as rice polishing and other technologies in addition to yeasts are required, and then in the 1970's, a breakthrough in temperature control technology in the Nihonshu moromi-zukuri (preparation of final mash) process and realization of new yeasts such as Sake yeast kyokai No.7 and Sake yeast kyokai No.9 enabled brewers to produce Nihonshu ginjo-shu and junmai (sake brewed with only rice, water, and koji without additives) ginjo-shu.
- こうした風習に代わって餅を主体とする雑煮が全国的に広がっていく背景には、交通や情報伝達の発達もさることながら、石高制に基づく幕藩制による米の生産への政治的・経済的な圧力が畑作地帯を含めて加えられ、実際に灌漑設備の整備や新田開発によって、こうした地域も米作地帯に転換していった影響が大きいとされている。
- It is argued that the reasons why zoni containing mochi became more common than zoni without mochi throughout the country include, not only the development of traffic and communication means, but also the transformation of these non-rice regions to rice-producing areas through the development of irrigation facilities and new rice paddies; and this was promoted through political and economic pressure on those farming regions to produce rice during the period of the Shogunate system based on the kokudaka system (tax system based on rice, measured by reference to the rated annual yield of the domain).
- 日本の達成が難しいと囁かれ始めた 2007年頃になって、京都議定書自体が欧米諸国による政治的な圧力であるという陰謀論(そもそも根拠が示されていない、既に支持を失った議論を蒸し返しているなどの理由により懐疑論にもなり得ていないもの)が、一部評論筋や個人の論評などで、にわかに唱えられはじめるようになった。
- Around 2007 when it was whispered that it seemed unlikely for Japan to achieve the goal, some critics or individuals began to claim a conspiracy theory that Kyoto Protocol itself was a political pressure from Western countries (it is a groundless theory and is far from even being skepticism because it is based on the issue which was once discussed and consequently lost its supporters).
- 地子稲収入は畿内・伊賀国では正税の補充に、大宰府管内諸国では対馬国・多禰国(後に廃止)の公廨の補充に、陸奥国・出羽国では兵士の兵糧や蝦夷への狄禄の補充に充てられ、他の令制国では中央に近い諸国や沿岸諸国では舂米の形で、それ以外の国々では地子交易を行って軽貨の形で太政官厨家に納入されることが定められていた。
- Jishito revenue was used for replenishment of shozei (the rice tax stored in provincial offices' warehouse) in the Kinai region (provinces surrounding Kyoto and Nara) and Iga Province, and for maintaining public offices for Tsushima Province and Tane Province (abolished later) in provinces within Dazai-fu (local government office in Kyushu region), and for replenishment of army provisions for soldiers and for stipends to Ezo (northerners) in Mutsu Province and Dewa Province, and in other provinces under ryoseikoku (province), jishito was paid to Daijokan (Grand Council of State) in the form of shomai (rice made by pounding it in a mortar) in provinces near the central government or sea and in the form of keika (fabrics such as silk or cotton or other local specialties) after doing jishi trade in provinces other than those.
- 太平洋戦争末期の1945年3月21日の九州沖航空戦の際、「神風特別攻撃隊第一神雷桜花隊・第一神雷攻撃隊」(ロケット特攻機「桜花 (航空機)」と、その母機である一式陸上攻撃機で編成された攻撃隊)は、九州南方沖に迫った米海軍高速空母機動部隊に対する攻撃に出撃したものの、敵の艦上戦闘機部隊の迎撃により全滅した。
- During the air battle off Kyushu of March 21, 1945 in the closing days of the Pacific War, the 'First Jinrai Oka Kogekitai and First Jinrai Kogekitai' (attack units comprised of rocket powered 'Oka' (aircraft) and their carrier aircraft, the Type 1 Attack bomber) launched attacks on the US Navy high-speed aircraft carrier task force which was closing in on the southern offshore, but were intercepted and destroyed by enemy carrier-based fighter units.
- 江戸浅草の米問屋あるいは魚問屋の大店に大捌助六(おおわけ すけろく)あるいは戸澤助六(とざわ すけろく)という若旦那がいたという説、京都・大坂でその男気をもって名を馳せた助六という侠客だとする説、そして江戸・蔵前の札差で、粋で気前のいい文化人として知られた大口屋暁雨(おおぐちや ぎょうう)だとする説である。
- An opinion has it that there was a young master of a large merchant house of a rice wholesaler or fish wholesaler in Asakusa, Edo named Sukeroku OWAKE or Sukeroku TOZAWA and he might have been the model for Sukeroku; another opinion has it that a street knight in Kyoto and Osaka who was renowned for his chivalrous spirit might have been the model for Sukeroku; and another opinion has it that a rice broker in Kuramae, Edo who was renowned as a chic, stylish, generous man of culture named Gyouu OGUCHIYA might have been the model for Sukeroku.
- 暑寒別天売焼尻国定公園、ニセコ積丹小樽海岸国定公園、津軽国定公園、男鹿国定公園、鳥海国定公園、佐渡弥彦米山国定公園、能登半島国定公園、越前加賀海岸国定公園、若狭湾国定公園、北長門海岸国定公園、玄海国定公園、壱岐対馬国定公園など多くの地が国定公園の指定を受けているが、近時、道路港湾によりその風景は破壊されつつある。
- There are numerous areas along the Sea of Japan coastline that have been designated as quasi-national parks including the Shokanbetsu-Teuri-Yagishiri Quasi-National Park, Niseko-Shakotan-Otaru Kaigan Quasi-National Park, Tsugaru Quasi-National Park, Oga Quasi-National Park, Chokai Quasi-National Park, Sado-Yahiko-Yoneyana Quasi-National Park, Noto Peninsula Quasi-National Park, Echizen Kaga Coast Quasi-National Park, Wakasa Bay Quasi-National Park, Kitanagato Beach Quasi-National Park, Genkai Quasi-National Park and Iki-Tsushima Quasi-National Park but recently, constructions of roads, ports and harbors are damaging those landscapes.
- 現段階から米国が参加しても、温度上昇を 2100年までに0.15セルシウス度改善したり、2.5センチメートル の海面上昇を抑えたりする程度の効果であり「地球温暖化を 6年程度遅らせるほどの効果である」「京都議定書が保守的に守られた仮定でも効果は限定的」との指摘もあるものの、一定の成果であるといった評価がされている。
- Even if America joins now, some point out that, the temperature increase issue will improve only by 0.15 degrees Celsius by 2100, a sea surface elevation of only 2.5 centimeters will be prevented, that is, 'the effect is such that global warming is slowed by about six years,' and 'the effect is limited if Kyoto Protocol is conservatively observed;' however, the Kyoto Protocol is considered to be a valuable achievement to some extent despite the above harsh comments.
- 多くの貴醸酒が日本酒純米酒としての造りで、また日本酒国税庁の清酒の製法品質表示基準による任意記載事項、日本酒国税庁の清酒の製法品質表示基準による任意記載事項などのバリエーションがあるが、酒を酒で仕込むだけあって味も極めてこく、濃醇な甘みと適度な酸味やすっきりとした後味を持ち、食前酒や食後酒向きの奥行きの深い味わいを有している。
- Many kijoshu sake varieties are brewed as pure Japanese rice sake (called 'junmaishu' in Japanese), and although there are variations in the optional descriptions given based on the standards for the labeling of the brewing methods and quality of refined sake defined by the National Tax Agency, all kijoshu sake varieties, brewed with sake, have a strong taste, lingering sweetness, a pleasant sour taste and a fresh aftertaste, along with deep flavors that make them suitable as an aperitif or digestif.
- これまで歴代の治天が進めてきた訴訟処理機構の整備や迅速な訴訟処理、有為な人材の登用などは当然であるが、後醍醐は、沽酒法(米価・酒価公定令)、洛中への地口銭賦課などの経済政策にも取り組み、さらには洛中酒鑪役賦課令、神人公事停止令、関所停止令などを発して、それまで治天の権限の及ばなかった領域へも積極的に手を伸ばして朝廷自体の権力基盤の拡大をも目指した。
- Naturally, Godaigo worked on the court management system, speedy court case processing and recruitment of useful human resources that past Chiten had worked on, but he also worked on financial measures such as Koshu-ho (Law defining the price of rice and sake), Jiguchisen-ka to Rakuchu (extra tax on houses and fields in central Kyoto) but he also tried to enlarge the power base of the Imperial Court itself by actively working on areas that the authority of past Chiten did not reach and issued Rakuchu Shuroyaku Fuka-rei, Shinjin Koji Teishi-rei, Sekishoteishi-rei, etc.
- 一町目(3か所)、今出川町、蛭子町、扇町、大猪熊町、大宮町、頭町、亀屋町(4か所)、菊屋町、北町、荒神町、革堂町、近衛町、米屋町、栄町、三町目、神明町、大黒町、鷹司町、玉屋町、突抜町(3か所)、中之町、仲之町(4か所)、西大路町、西北小路町、西町(3か所)、二町目、東橋詰町、東町(3か所)、菱屋町、毘沙門町(3か所)、桝屋町(3か所)、四町目(3か所)
- 1-chome (three locations), Imadegawa-cho, Ebisu-cho, Ogi-cho, Oinokuma-cho, Omiya-cho, Kashira-cho, Kameya-cho (four locations), Kikuya-cho, Kita-machi, Kojin-cho, Kodo-cho, Konoe-cho, Komeya-cho, Sakae-cho, 3-chome, Shinmei-cho, Daikobu-cho, Takatsukasa-cho, Tamaya-cho, Tsukinuke-cho (three locations), Nakano-cho, Nakano-cho (four locations), Nishioji-cho, Nishikitakoji-cho, Nishi-cho (three locations), 2-chome, Higashihashizume-cho, Higashi-cho (three locations), Hishiya-cho, Bishamon-cho (three locations), Masuya-cho (three locations), 4-chome (three locations)
- 外国からイメージされた「日本」の文化は、特に欧米圏では、キリスト教文化とは全く系統の異なる文化への好奇心(エキゾチズム)から、ある一面が誇張され、あるいは中国などと混同され、ステロタイプ(ステレオタイプ、紋切り型)化されて伝わる傾向があり、日本人から見れば「偏った認識」と思われるものが多く見受けられた(現在でも、日本に「忍者」がいないので驚いたという外国人旅行者は少なからずいる)。
- Especially in the European and American block, the culture of 'Japan' as imagined by foreign people was likely to be exaggerated in some part or being mixed with China and being stereotyped, due to curiosity (exoticism) about a culture of which the ancestry was completely different from that of Christian culture, and many 'perception biases' from the Japanese viewpoint were seen (even now, there are many foreign travelers who are surprised to know that Japan has no 'ninja' (professional spy in feudal Japan highly trained in stealth and secrecy)).
- ちなみに完全醗酵を好む杜氏たちのあいだでは、デンプンの並行複醗酵に限ってその良し悪しを語るのでなく、米に含まれているたんぱく質や脂肪など、デンプン以外の成分も、麹菌と酵母の作用によって分解され、複雑なプロセスを経て、それなりに玄妙な香味を構成する微量成分になっていくので、不完全醗酵であるとこうしたプロセスも一部切り捨ててしまう結果となるため、醪としてはは未熟である、という意見がある。
- In fact, some of chief sake brewers who like complete fermentation have an opinion that, in discussing the quality of fermentation, we should not focus only on parallel multi-fermentation, but we should consider the moromi as immature because the incomplete fermentation cuts off a part of process in which the ingredients such as protein and fat other than starch contained in rice are decomposed by Aspergillus oryzae and yeast, and then converted through complex processes to minor constituents to generate delicate flavors.
- 1420年の回礼使である宋希景は乞食が食物ではなく銭を欲しがるような貨幣経済の発達に対して驚きの声を上げた(その時の李氏朝鮮では、都市部で楮貨という紙幣が流通していた程度で、貨幣経済と呼ぶに足るものが成立しておらず、布・米を媒体とした物々交換が主であったため)といった記録が残っており、また、朝鮮で後に飢饉を救ったサツマイモ(宝暦度 1764年(宝暦14年))や揚水式水車など、日本から相応の文物を持ち帰っていたようである。
- A document records that Kiei SO (宋希景), a kaireishi (an officer sent to Japan responding to an envoy sent by Japan) sent to Japan in 1420, gave an exclamation of surprise about the highly progressed monetary economy that even a beggar wanted money instead of food (this was because, in Korea at that time, paper money called Choka was circulated only in urban areas, with no system that could be called a monetary economy established yet, and the economy was centered on barter trade based on the media of rice and cloth), and in addition, it is likely that the envoy from Korea brought back products of culture necessary for them, such as sweet potato that rescued Korean people from a famine in Korea in later years (1764) and water-pumping wheels.
- 16世紀第4四半期の時点で、安東氏上国家・湊家が秋田郡、南部氏三戸南部氏(盛岡南部氏)が糠部郡、奥州探題大崎氏が大崎地方、葛西氏が登米郡、羽州探題最上氏が最上地方・村山地方、伊達氏が信夫郡・伊達郡・置賜地方・刈田郡・柴田郡・宮城郡を、蘆名氏が会津・耶麻郡・大沼郡・河沼郡・蒲原郡・安積郡・岩瀬郡、二本松氏(畠山氏)が安達郡、田村氏が田村郡、陸奥石川氏・白河結城氏が白河郡、相馬氏が行方郡 (磐城国)・宇多郡・標葉郡、岩城氏が楢葉郡・岩城郡・磐前郡・菊田郡・多賀郡において安堵を実行した発給文書が残っている。
- There remain issued documents for approval of a landowner as of the forth quarter of the sixth century, Akita-gun for the Ando clan (Uekuni family and Minato family), Nukanobu region for the Nanbu clan (Sannohe Nanbu clan (or, Morioka Nanbu clan)), Osaki region of the Osaki clan which was Oshu Tandai, Tome-gun for the Kasai clan, Mogami and Murayama regions for the Mogami clan which was Ushu Tandai, Shinobu-gun, Date-gun, Okitama region, Katta-gun, Shibata-gun, and Miyagi-gun for the Date clan, Aizu Yama-gun, Onuma-gun, Kawanuma-gun, Kanbara-gun, Asaka-gun, and Iwase-gun for the Ashina clan, Adachi-gun for the Nihonmatsu clan (Hatakeyama clan), Tamura-gun for the Tamura clan, Shirakawa-gun for the Mutsu Ishikawa clan and Shirakawa Yuki clan, Namegata-gun (Iwaki Province), Uda-gun and Shineha-gun for the Soma clan, and Naraha-gun, Iwaki-gun, Iwasaki-gun, Kikuta-gun and Taga-gun for the Iwaki clan.