粉: 1000 Terms and Phrases
- 粉
- flour
- meal
- powder
- Kona
- Fukuma
- Fukumaru
- Minegishi
- dust
- Powder (substance)
- debris
- 蕨粉
- bracken starch (starch produced from the rhizomes of bracken)
- 餅粉
- glutinous rice flour
- sticky rice flour
- 粉体
- powder
- pulverulent body
- 粉茶
- powdered (green) tea
- Konacha
- Konacha, (powdered tea)
- Konacha (Dust Green Tea)
- 粉炭
- charcoal dust
- pulverized coal
- 粉糖
- powdered sugar
- icing sugar
- 粉雪
- powdered snow
- Koyuki
- powder snow
- powdery snow
- 粉種
- blend code (metallurgy, manufacturing)
- 粉飾
- makeup
- toilet
- embellishment
- window dressing
- 粉状
- pulverized
- pulverised
- powder(ed)
- powdery
- 米粉
- rice flour
- rice vermicelli (chi:)
- rice noodles
- 粉米
- crushed rice
- tiny pieces of rice
- 粉末
- fine powder
- dust
- flour
- 粉砕
- pulverization
- pulverisation
- smashing
- demolishing
- grind
- crush
- grinding
- crashing
- crushing
- smash-up
- shatter
- 継粉
- unmixed-in lump of flour
- 樫粉
- oak flour (esp. as animal food)
- acorn flour
- 胡粉
- artists' chalk
- white pigment
- powdered calcium carbonate
- Gofun
- 汁粉
- sweet red-bean soup
- Shiruko (sweet red-bean soup with pieces of mochi)
- Shiruko (Sweet Red Bean Soup)
- 受粉
- pollinization
- pollinisation
- fertilization
- fertilisation
- pollination
- pollinate
- 骨粉
- bone meal
- powdered bone
- 脂粉
- rouge and powder
- cosmetics
- 新粉
- rice flour
- rice flour dough
- 黄粉
- soy flour
- soybean flour
- Kinako (Soybean Flour)
- 鉛粉
- white powder (lead carbonate) used in the past as face pigment and used in paint more recently
- fine lead powder used for writing on lacquerware
- 青粉
- powderized green laver
- blue-green algae (esp. Microcystis spp.)
- cyanobacteria
- algal bloom
- water bloom
- water-bloom
- bluing
- 石粉
- stone or feldspar or limestone dust or powder
- stone powder
- 製粉
- milling
- grinding into flour
- 粗粉
- coarse rice granules (used when making candy)
- roughly ground rice flour
- 本葛粉
- Hon-kudzu-ko (genuine kudzu flour)
- Hon-kuzu
- 饂飩粉
- udon flour (wheat flour)
- 片栗粉
- potato starch
- starch of dogtooth violet
- 粉末状
- powdered
- in powder form
- 紅粉谷
- Benikoya
- Benitani
- Beniya
- 銀粉蝶
- Gin Punchou (1952.5-)
- 粉砕機
- grinder
- crusher and grinding mill
- Mill (grinding)
- powdering machine
- 襟白粉
- white powder for use on the neck (e.g. by geisha)
- 強力粉
- bread flour
- strong flour
- hard flour
- 玄米粉
- unpolished rice powder
- brown rice flour
- 五香粉
- five-spice powder (chi: wuxiangfen)
- 汁粉屋
- sweet red-bean soup shop
- shiruko shop
- 花粉症
- hay fever
- pollinosis (allergy to pollen)
- pollinotic
- pollen hypersensitivity
- pollenosis
- Allergic rhinitis
- hayfever
- もち粉
- glutinous rice flour
- sticky rice flour
- きな粉
- soy flour
- soybean flour
- Kinako
- 黄粉餅
- mochi sprinkled with soy flour
- パン粉
- breadcrumbs
- panko
- bread flour
- bread crumb
- Bread crumbs
- 黄な粉
- soy flour
- soybean flour
- 上新粉
- top-grade rice flour made from non-glutinous rice
- 白粉焼
- damage to skin by ceruse
- 箔力粉
- wheat flour of low viscosity
- weak flour
- 薄力粉
- wheat flour of low viscosity
- weak flour
- 白粉花
- marvel-of-Peru
- four-o'clock
- Mirabilis jalapa
- Oshiroibana
- 白玉粉
- refined rice flour
- rice flour for dumplings
- 微塵粉
- rice granules
- coarse glutinous rice flour (often used in candy production)
- 粉だに
- mold mite (any mite of family Acaridae)
- 澱粉質
- starchiness
- starchy
- farinaceous
- 青黄粉
- soy flour made from parched green soybeans
- 製粉業
- the flour(-milling) industry
- 青粉毒
- poisonous algae bloom (often green in color) (colour)
- 製粉機
- milling machine
- a mill
- flour milling equipment
- 水白粉
- liquid face-whitening makeup
- 切り粉
- chips or shavings left after cutting wood or metal with a saw, etc.
- 中力粉
- all-purpose flour
- medium-strength flour
- 打ち粉
- flour
- powder (for polishing, dusting, etc.)
- 全粒粉
- whole wheat flour
- Whole-wheat flour
- whole grain
- うどん粉
- udon flour (wheat flour)
- knead dough
- 青海苔粉
- Aonori-ko (dried powdered seaweed)
- 粉末寒天
- Funmatsu kanten (powdered agar)
- 羅利粉灰
- being scattered in all directions
- being broken up and dispersed
- 無花粉杉
- pollen-free Japanese cedar (Cryptomeria japonica)
- 粉飾決算
- fraudulent accounting
- window-dressing settlement of accounts
- creative accounting
- window dressing settlement
- window-dressing accounting
- fraudulent accounts
- rigged accounts
- window-dressing settlement (of accounts)
- 原料粉末
- base powder
- bulk powder
- 花粉情報
- pollen report
- pollen information
- 自家受粉
- self-pollination
- selfing
- 歯磨き粉
- tooth powder
- toothpaste
- みじん粉
- rice granules
- coarse glutinous rice flour (often used in candy production)
- わらび粉
- bracken starch (starch produced from the rhizomes of bracken)
- は磨き粉
- tooth powder
- toothpaste
- きな粉餅
- mochi sprinkled with soy flour
- さらし粉
- bleaching powder
- chlorinated lime
- 加工澱粉
- processed starch
- modified starch
- 加糖粉乳
- sweetened powdered milk
- 黄な粉餅
- mochi sprinkled with soy flour
- 圧粉磁心
- dust core
- powder magnetic core
- 粉骨砕身
- making one's best exertions
- 白粉臭い
- smelling of face powder
- coquettish
- resembling the atmosphere of nightlife business
- 白粉中毒
- lead poisoning (from old-fashioned white makeup powder)
- 髪洗い粉
- powder for cleaning the hair
- powder shampoo
- 粉ミルク
- milk powder
- baby formula
- dehydrated milk
- Powdered milk
- 粉みじん
- in very small pieces
- 青きな粉
- soy flour made from parched green soybeans
- 青黄な粉
- soy flour made from parched green soybeans
- 杉花粉症
- cedar pollen allergy
- 脱脂粉乳
- powdered skim (nonfat) milk
- 調製粉乳
- baby formula
- formulated milk powder
- infant formula
- 他家受粉
- cross-pollination
- cross pollination
- 製粉協会
- Flour Millers Association
- 粉飾預金
- sham deposits
- window dressing
- window-dressing deposit
- 廃肉骨粉
- waste meat-and-bone meal
- 粉砕する
- demolish
- fragment
- pulverize
- shatter
- 流動性粉末
- free-flowing powder
- 黄粉の栄養
- Soybean Flour Nutrition Facts
- 珈琲粉砕機
- coffee grinder
- coffee mill
- 粉吹金亀子
- Japanese cockchafer (Melolontha japonica)
- 粉粉になる
- to break into fragments
- to go to pieces
- 無花粉スギ
- pollen-free Japanese cedar (Cryptomeria japonica)
- 鉄粉 電解
- Iron,powder,electrolytic
- 歯みがき粉
- tooth powder
- toothpaste
- はみがき粉
- tooth powder
- toothpaste
- スギ花粉症
- cedar pollen allergy
- Japanese Cedar Pollinosis
- かたくり粉
- potato starch
- starch of dogtooth violet
- 加工でん粉
- processed starch
- modified starch
- 粉屋の泥棒
- heavily made-up woman
- flour-shop burglar
- 粉を掛ける
- to make a pass at
- to hit on
- to call out to (in an attempt to seduce)
- 粉コーヒー
- ground coffee
- coffee grounds
- coffee grinds
- 粉をかける
- to make a pass at
- to hit on
- to call out to (in an attempt to seduce)
- 粉々になる
- to break into fragments
- to go to pieces
- crumble
- fall apart
- shatter
- smash
- 粉々に砕く
- to smash to pieces
- pulverize
- 貴金属の粉
- precious metal powder
- 一般粉じん
- general particulate
- 大気粉じん
- atmospheric particulate
- きな粉と胡麻
- Soybean flour and sesame
- 高度さらし粉
- Chlorinatedlime,high
- 沃素澱粉反応
- iodo-starch reaction
- 銅 電解粉末
- Copper,powder,electrolytic
- 深草砥粉山町
- Fukakusatonokoyamachou
- 体を粉にする
- working assiduously
- 身を粉にする
- work one’s butt off
- work hard
- 粉河寺縁起絵巻
- Kokawadera Engiemaki (a picture scroll of the legends of Kokawadera Temple)
- Kokawadera Engiemaki (a picture scroll of legends of Kokawadera Temple)
- 関連の粉物料理
- Related Flour Dishes
- 粉粥とも書く。
- It is also written '粉粥' in kanji (Chinese characters).
- 汁粉・おしるこ
- Shiruko or o-shiruko (sweet red-bean soup with mochi)
- 活性炭素 粉末
- Charcoal,activated,powder
- 乾燥酵母 粉末
- Yeastdried,powder
- モリブデン粉末
- Molybdenum,powder
- コーヒー粉砕機
- coffee grinder
- coffee mill
- ニッケルの粉末
- nickel powder [dust]
- 粉末消化剤装置
- dry-chemical fire extinguisher
- 粉微塵に砕ける
- be broken to pieces
- ベリリウム 粉末
- Beryllium,powder
- 炭化ほう素 粉末
- Boroncarbide,powder
- 蛋白粉末 大豆製
- Proteinpowder,fromsoybean
- 酵母エキス 粉末
- Extractyeast,powder(Yeastextract,bactopowder)
- ルテニウム 粉末
- Ruthenium,powder
- パラジウム 粉末
- Palladium,powder
- 身を粉にして働く
- to work hard
- to work oneself to the bone
- work like a Trojan
- work one's fingers to the bone
- 花粉観測システム
- pollen observation system
- 粉石けん使用運動
- Citizen Campaign for Using Soap Instead of Synthetic Detergent
- 粉骨砕身(する)
- exert maximum effort
- 本葛粉の生産の現状
- Current state of Hon-kudzu-ko production
- Current state of production of hon-kuzu
- 片栗粉、コンニャク
- Katakuriko (potato starch), and konnyaku
- でん粉を用いるもの
- Those that use starch
- 小麦粉を用いるもの
- Those that use wheat flour
- アルミニウム 粉末
- Aluminium,powder
- アラビアゴム 粉末
- Arabicgum,powder
- 炭酸カドミウム粉末
- Cadmiumcarbonatepowder
- ポリエチレン 粉末
- Polyethylene,powder
- タングステン 粉末
- Tungsten,powder
- ジルコニウム 粉末
- Zirconium,powder
- マグネシウム 粉末
- Magnesium,powder
- デバルダ合金 粉末
- Devardaa′′′′′salloy,powder
- ゲルマニウム 粉末
- Germanium,powder
- 硫酸カリウム 粉末
- Potassiumsulfate,powder
- テルル化ニオブ粉末
- Niobiumtelluride
- 企業収益を粉飾する
- dress up corporate profits
- 花粉総飛散量の予測
- prediction of the total pollen
- スギ・ヒノキ科花粉
- Japanese cedar and cypress pollen
- 特定粉じん排出作業
- designated particulate discharging activity
- 特定粉じん発生施設
- designated particulate emitting facility
- specified particulate emitting facility
- 一般粉じん発生施設
- facility emitting general particulates
- general particulate emitting facility
- 粉わさび・練りわさび
- Powdered wasabi and kneaded wasabi
- 蕎麦粉割合による分類
- Classification by the percentage of buckwheat flour content
- タルク(滑石の粉末)
- Talc (powdered talcum)
- 二酸化マンガン 粉末
- Manganese(Ⅳ)oxide,powder
- 一酸化けい素, 粉末
- Siliconmonoxide,powder-200mesh
- 貸借対照表を粉飾する
- dress up the balance sheet
- 特定粉じん(石綿)
- designated particulates (asbestos)
- スパイクタイヤ粉じん
- studded tire particulate
- 粉糠山古墳(岐阜県)
- Konukayama-kofun Tumulus (Gifu Prefecture)
- 青海苔粉が使われる食品
- Foods Prepared with Aonori-ko
- 蕎麦粉を湯がいたもの。
- Sobagaki consists of buckwheat mixed with hot water to form a soft dough.
- 蕎麦粉を用いた「そば」
- Soba' made from buckwheat flour
- 蕎麦粉の種類による分類
- Classification by the type of buckwheat flour
- よう化カリウムでん粉紙
- Potassiumiodidepaperforstarchtest
- セレン化マンガン 粉末
- Manganese(Ⅱ)selenide,powder
- けい酸ナトリウム 粉末
- Sodiumsilicate,powder
- 三二酸化コバルト 粉末
- Cobalt(Ⅲ)oxide,powder
- 十割蕎麦(生粉打ちそば)
- Juwari-soba (kikouchi-soba) (100% buckwheat flour)
- ワラビのでん粉を用いる。
- Warabi-mochi is produced using bracken-root starch.
- ソテツのでん粉を用いる。
- Sotetsu-mochi is produced using starch of cycad.
- ゲルマン酸カリウム 粉末
- Potassiumgermanate,powder
- ゲルマン酸リチウム 粉末
- Lithiumgermanate,powder
- 花粉症保健指導マニュアル
- Health Care Manual for Pollen Allergy
- 残火、取灰又は火粉の始末
- treat embers, ashes or sparks appropriately;
- 原材料はグルテンと小麦粉。
- Gluten and wheat flour are the ingredients of Anpei-fu.
- 所有者は和歌山県・粉河寺。
- Kokawadera Engiemaki is owned by Kokawa-dera Temple, Wakayama Prefecture.
- 蕎麦粉が混合されたパスタ。
- Pizzoccheri is a type of pasta containing buckwheat flour.
- 小麦粉を練って茹でたもの。
- It is made by kneading wheat flour, and boiling it.
- 酸化コバルト ブラック粉末
- Cobaltoxide,black,powder
- 塩化ベンザルコニウム 粉末
- Benzalkoniumchloride,powder
- ポリ塩化アルミニウム 粉末
- Polyaluminiumchloride,powder
- 白鞠は鞠を白粉で塗ったもの。
- A white ball is painted with hakufun (white powder).
- 山椒の粉は最後に振り掛ける。
- Sansho powder may be sprinkled on top at the end.
- 現代の寿司屋では粉茶が基本。
- Powdered green tea is basically used in present-day sushi restaurants.
- ニオブ・ゲルマニウム合金粉末
- Niobium-germaniumalloy
- 主な原材料はグルテンと小麦粉。
- The main ingredients of kaku-fu are gluten and wheat flour.
- 製法は皮を薄く剥き、粉砕する。
- The process of making it is by thinly slicing the skin and breaking it into fragments.
- テルル化水銀((Ⅱ) , 粉末
- Mercury(Ⅱ)telluride,powder
- ムレキシド硫酸カリウム希釈粉末
- MurexidedilutedwithK2SO4(1:250)
- 硫酸銅((Ⅱ))五水和物 粉末
- Copper(Ⅱ)sulfatepentahydrate,powder
- ふっ化サマリウム((Ⅲ) 粉末
- Samarium(Ⅲ)fluoridepowder
- そば粉入りのクレープ(ガレット)
- Buckwheat crepes (galette)
- 蕎麦粉を主原料とすることがある。
- Buckwheat flour is sometimes used as the main ingredient.
- 地粉を使った黒っぽいものが多い。
- The noodles made from the wheat-flour produced in these regions are mostly blackish.
- 米の粉を弾丸状に丸めて煮たもの。
- It is made by rounding powder of rice into a bullet shape, and then boiling it.
- アミロース とうもろこしでん粉製
- Amylose,fromcorn
- ふっ化サマリウム(( Ⅲ) 粉末
- Samarium(Ⅲ)fluoridepowder
- 降り懸かる火の粉は払わねばならぬ
- You must protect yourself against any possible dangers
- 常に現在の花粉状況を把握できる。
- You can always keep yourself informed about the current pollen situation.
- 懐中汁粉 皮種を用いた、汁粉の素。
- Kaichu jiruko: Instant shiruko (sweet red-bean soup with pieces of rice cake) using the tane.
- 食用の粉をまぶしてあることも多い。
- Daifuku are often coated with edible powder.
- 小麦粉と卵を水またはだし汁で溶く。
- Dissolve flour and eggs in water or dashi broth soup.
- 粉が表面に吹いているように見える。
- The surface may look powdery.
- そば粉入りのパンケーキ(ブリヌイ)
- Buckwheat pancakes (blini)
- 蕎麦粉の「銘柄」(製粉会社)の分類
- Classification by brand (flour mill) of buckwheat flour
- 白玉団子 - 白玉粉で作った団子。
- Shiratama Dango: It is made from shiratama flour (a kind of glutinous rice flour).
- 黄粉や砂糖、小豆餡をつけて食べる。
- It is coated with kinako or sugar or azuki-an.
- カレー粉は、ミックス香辛料の一種。
- Curry powder is composed of mixed spices.
- アルブミン 牛血清,,,,, 粉末
- Albumin(frombovine)
- テルル化水銀((Ⅱ), ), 粉末
- Mercury(Ⅱ)telluride,powder
- 表面に金粉などをつけることもある。
- Occasionally, gold dust is sprinkled on the surface of papers.
- こうして作られたのが粉末寒天である。
- Thus, powdered kanten became available.
- その地産そば粉にて作った蕎麦である。
- Kaida soba is made from local buckwheat flour.
- なじませた後、全体に小麦粉をまぶす。
- Let stand for a while and dredge them with flour.
- 小麦粉に味噌を練りこんで蒸したもの。
- It is a steamed cake made out of kneaded flour dough mixed with miso paste.
- 御汁粉・ぜんざい(ぜんざい)・黄粉餅
- oshiruko (sweet red-bean soup), zenzai (baked mochi and an) and kinakomochi (mochi rice cake sprinkled with soy flour)
- 酸化コバルト グレー,,,,, 粉末
- Cobaltoxide,gray,powder
- 酸化マンガン((Ⅱ)),,,,,粉末
- Manganese(Ⅱ)oxidepowder
- また、五香粉の材料としても用いられる。
- It is also used as an ingredient for five-spice powder.
- 米粉を用いた「ぽんdeまん」実演販売。
- Pon de Man,' made with rice flour was sold and demonstrated.
- この場合粉山椒が掛けられることが多い。
- In this case, the dish is often served with Japanese pepper.
- 白山市鳥越地区産そば粉を使用した蕎麦。
- Torigoe soba is made from buckwheat flour produced in the Torigoe district of Hakusan City.
- (沖縄県全域・ただし、そば粉は未使用)
- (Okinawa soba/Soki soba which contains no buckwheat flour is made throughout Okinawa Prefecture.)
- 小麦粉の香りを堪能する食べ方でもある。
- This cooking method enables one to enjoy the flavor of wheat-flour.
- 小麦粉をこねて成形し、油で揚げたもの。
- It is made by kneading wheat flour-based dough into the appropriate shape, and then frying it in oil.
- 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.
- アカシア(( アラビアゴム) , 粉末
- Acacia(Arabicgum),powder
- 酸化マンガン((Ⅱ)) ,,,,,粉末
- Manganese(Ⅱ)oxidepowder
- よう素溶液(( よう素でん粉反応用))
- Iodinesolution
- 地方によっては粉粕(こがす)と呼ばれる。
- In some regions, this is called kogasu.
- 小麦は焙煎し、割砕して荒い粉末状にする。
- Wheat are smashed and made into rough flour after being roasted.
- いきなり団子 - 小麦粉を使用して作る。
- Ikinari Dango: It is made from flour.
- 小麦粉をこねて平らにし、切り揃えたもの。
- It is made by kneading wheat flour to be flat, and then cutting it in the same size.
- 二酸化マンガン((Ⅳ), ), 分解粉末
- Manganese(Ⅳ)oxide,powderbydecomposition
- 二酸化マンガン((Ⅳ), ), 電解粉末
- Manganese(Ⅳ)oxide,powderbyelectrolysis
- - 生餡の水分を飛ばして粉末にしたもの。
- This is bean paste from which the moisture has been evaporated to form a powder.
- - クズから取ったでん粉を煮溶かした物。
- This is paste made by boiling arrowroot starch in water.
- 蕎麦粉を使った球状、または花状の焼き菓子。
- Small cookies in the shape of balls or flowers made from buckwheat flour and the other ingredients.
- 一番粉を使用した蕎麦が「更科蕎麦」である。
- Sarashina-soba' is made from the grade one flour.
- カレー粉として調合され売られている香辛料。
- Spices mixed in commercial curry powder
- 小麦粉をこね油で焼いた、ないし揚げたもの。
- It is made by kneading wheat flour, and baking or frying it in oil.
- 卵黄と小麦粉を混ぜて麺を延ばす黄色い素麺。
- Yellow somen containing egg yolk and flour.
- 粉地彩絵八角几(ふんじさいえのはっかくき)
- Funji Saie no Hakkakuki
- 最大で粉糠山古墳(美濃)の100メートル。
- The largest is the Konukayama-kofun Tumulus (in Mino) that has 100 meters.
- トウモロコシの粉などから作る南アフリカの粥。
- A South African porridge made of cornmeal.
- 小麦粉に食塩水を加えてよく練って生地を作る。
- Add brine to flour and knead the mixture to make dough.
- 碾茶を石臼を用いて微細な粉末に仕立てたもの。
- This is made by grinding Tencha (powdered green tea) into fine granules using a stone mill.
- 蕎麦粉の「産地」(日本国内・世界)による分類
- Classification by buckwheat flour producing area (Japan and overseas)
- 主に汁粉やみつまめ等に入れる用途で使われる。
- It is used for mainly putting in shiruko and mitsumame.
- 小麦粉の皮の代わりに生麩で餡を包んだ生菓子。
- It is an unbaked confectionery with bean paste filling wrapped in wheat starch in place of flour dough.
- そして片栗粉ないしは小麦粉でとろみをつける。
- The soup is thickened with Katakuriko flour (potato starch) or wheat-flour.
- 粉末のコンニャクに果汁等を混ぜて固めたもの。
- Konnyaku jelly is fruit jelly solidified by mixing konnyaku powder and fruit juice.
- 楽観的観測で粉飾されている統計予測値/予想値
- statistical projections with a rosy gloss
- スパイクタイヤ粉じんの発生の防止に関する法律
- Law on the Prevention of the Generation of Particulates from Studded Tires
- 安価な物はジャガイモなどの澱粉が用いられる。
- Cheap cakes use starch from potatoes and other sources.
- ただし、軍用のカレー粉だけは細々と製造された。
- However, the manufacture of curry powder for the military was continued in a small amount.
- 水分を飛ばして粉末や固形に加工した出汁である。
- In this type, the ingredients are processed into powder or solid form by draining the water from the raw materials.
- 小麦粉の代わりに蕎麦粉を用いて作られた花林糖。
- Soba karinto is made from buckwheat flour instead of wheat flour.
- 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.
- 小麦粉を練って緒のように結び、油で揚げたもの。
- It is made by kneading wheat flour, knotting it like a cord, and frying it in oil.
- - 漉し餡に米粉を加えてそぼろ状に仕上げた物。
- Murasame-an is made by adding rice flour to koshi-an bean paste and mincing the ingredients.
- 好みで粉山椒、七味唐辛子をふりかけてもおいしい。
- You may sprinkle sansho powder or shichimi togarashi (a mixture of red cayenne pepper and other aromatic spices) if you like.
- この活性炭粉末を、酒蔵では単に炭(すみ)と呼ぶ。
- Powdered active charcoal is called simply 'sumi' (charcoal) in the brewery.
- 小麦粉の代わりに蕎麦粉を用いて作られたクッキー。
- Cookies made from buckwheat flour instead of wheat flour.
- 蕎麦は「蕎麦粉」と「つなぎ」「水」にて作られる。
- Soba is made from buckwheat flour, binding agent and water.
- 米の粉をカイコの繭のかたちにして木にさしたもの。
- It is a decoration with rice flour dumpling shaped like a silkworm's cocoon on a tree branch.
- 米、ムギ、ダイズ、アズキ、ゴマを粉にしてこねる。
- To make this, grind rice, wheat, soy beans, azuki beans, sesame into powder, and knead it.
- 関西風と比較して小麦粉などの〝つなぎ〟の量が多い。
- Compared with Kansaifu-okonomiyaki, it has more amounts of 'thickener' such as flour and so on.
- 小麦粉や米の粉をこねて薄く成形し、油で焼いたもの。
- It is made by kneading wheat flour or rice flour to be thin, and baking it with oil.
- 貝などは頑丈な臼状の大顎で殻を粉砕し中身を食べる。
- It eats the inside of shellfish by crushing their shells with it's cotyloid big strong jaws.
- 汁粉は餡(あん)の違いによって区別される場合が多い。
- Shiruko is often categorized by how an (bean paste) is prepared.
- その他、豪華さを出すために金銀や雲母粉が用いられた。
- Additionally, gold, silver and mica powder were used to obtain a luxurious look.
- 蕎麦粉を水に浸けて取り出したでんぷんで作る寄せもの。
- It is a jelly made from buckwheat starch extracted from buckwheat flour covered with water.
- これは、でん粉に魚や海老の乾燥品を混ぜて焼いたもの。
- This is made by grilling the mixture of potato starch and dried seafood such as fish and shrimps.
- 小麦粉、黒砂糖、膨張剤を用いた生地で餡を包んだ饅頭。
- It is a cake with bean paste filling wrapped in the dough made from flour, brown sugar, and baking powder.
- 抹茶とはこの碾茶を石臼で挽いて粉末状にしたものである。
- Maccha (powdered green tea) is made by grinding this tencha in a stone mill.
- 胡粉は顔料の発色が良くなり、また地紙の隠蔽性を高める。
- Whitewash makes the colors of the pigments stand out better and improves the ability of the ground paper to conceal.
- 江戸時代に酔いを醒ます「袖の梅」という粉薬が実在した。
- During the Edo period, there was a powdered medicine called 'Sode no Ume' to get one sober after drinking.
- 製麺後そのまま、もしくは表面に粉をまぶして包装される。
- After being shaped, noodles are packaged as they are, or after being sprinkled with some flour.
- 他に、干しいもの表面が白い粉で覆われている場合がある。
- In addition, you may sometimes find the surface of hoshi-imo covered with white powder.
- 古代には乳鉢の様なもので墨を砥いで粉末状にして用いた。
- In ancient times, sumi was ground into powder in a mortar like before use.
- 山口のういろうはワラビの粉に砂糖を加え、蒸して作られる。
- The Uiro in the Yamaguchi Prefecture is made by adding sugar to the powder of bracken and steaming it.
- 袞冕十二章の藻・粉米・黼黻を刺繍するが、後世鉞に代わる。
- Of the twelve embroidery patterns, algae, grains of rice, and characters for axe and bow were embroidered, but in later years were replaced with the pattern of a large axe.
- 白(胡粉)はハマグリの殻(炭酸カルシウム)を砕いて作る。
- White (Gofun) is made from ground clamshell (calcium carbonate).
- なお、小麦粉のダマがなくなるまでかき混ぜるのはよくない。
- It is improper to mix the batter until no lumps of flour are left in the mixture.
- 蕎麦殻を挽き込んだ、黒っぽい蕎麦粉により製造された蕎麦。
- Soba made from dark-colored buckwheat flour that contains ground buckwheat chaff.
- 黄粉 - 黄粉に砂糖を混ぜたものを団子にまぶして食べる。
- Kinako: It is soybean flour sweetened with sugar and used for coating dango.
- くず粉を用いて作った透明の生地で餡を包んだ夏季の生菓子。
- It is an unbaked Japanese summer sweet with bean paste filling wrapped in the transparent dough made from powdered arrowroot.
- 小麦粉と米粉を水で練って塩を混ぜて縄状にして乾燥させた。
- Flour and powdered rice were kneaded with salt and water, and the dough was then formed into rope-like shapes and dried.
- - 魚のすり身に鶏卵や澱粉などを加えた肉団子状の練り物。
- Meatball-shaped fish paste with added hen's eggs and starch.
- 小麦粉をこねてくぼみをつけてへそに似せ、油で揚げたもの。
- It is made by kneading wheat flour to have a recess into a navel shape, and frying it in oil.
- 素麺(索麺、そうめん)は、小麦粉を原料とした麺のひとつ。
- Somen is a kind of noodle made from flour.
- 一般には粉末にした、抹香状の薄茶色の香をさすことが多い。
- It mostly refers to the powdered light brown incense as incense powder in general.
- 漉(こ)し餡の汁粉は「こしあんのぜんざい」と大阪では呼ぶ。
- A shiruko, or a sweet azuki bean soup using koshian (azuki bean paste) is called 'zenzai with koshian.'
- 平成17年 米粉を用いたお菓子「純米シフォンケーキ」発売。
- 2005: 'Rice Tube Cake,' cake with rice flour was introduced.
- 黄粉には食物繊維が多く含まれているため、便秘改善に役立つ。
- Since soybean flour is rich in dietary fiber, it is effective as a laxative.
- 昨今の健康食品ブームにて黒豆から作られる黄粉が人気である。
- Thanks to the strong trend in consumption of health foods in recent years, kinako made from black beans has become popular.
- 唐菓子は小麦粉を用い胡麻油で揚げるなどの技法が用いられる。
- The technique used to make Togashi was to fry wheat flour-based dough in sesame oil.
- 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.
- すると中のまだ固まっていない溶き粉が鉄板側に流れ球形になる。
- Then, the dough inside the skin, which is still soft and creamy, will flow into the dent and form a ball.
- 鏡開きにおいては、一般家庭でも鏡餅を用いて汁粉や善哉を作る。
- On the occasion of Kagamibiraki (an annual ritual of cutting and eating a large, round rice cake, which has been offered to the gods to celebrate the new year, on January 11), Japanese people make shiruko or zenzai using Kagamimochi (large, round rice cake offered to the gods) at home.
- 鎌倉時代には唐粉を宮廷に貢納する供御人(唐粉供御人)がいた。
- During the Kamakura period, there were Kugonin (Karako kugonin) who paid a tribute of Karako to the Imperial household.
- 「福山田楽」という、お餅にきな粉をまぶした和菓子も存在する。
- There is also a Japanese sweet called Fukuyama Dengaku which is a rice cake with powdered soybeans.
- 小麦粉に適量の水を入れ、3時間以上冷蔵庫で寝かせ生地を作る。
- Put a moderate amount of water into some flour and let it stand in a refrigerator for more than three hours and make the dough.
- つなぎは無使用、または極少量使用とそば粉で打った蕎麦が特徴。
- The characteristic of Tachikawa soba is that none or a very small amount of binding agent is added to buckwheat flour.
- (サナギ粉などが入っており人間が食べても美味くないので注意)
- (Be careful that the product is not delicious for human beings because chrysalis powder is included in it.)
- 食べる前にタレをかけ、山椒の粉を振りかけるのが一般的である。
- In general, the sauce is poured and sansho powder is sprinkled over the food before eating.
- 黄粉(きなこ)は、ダイズを炒って皮を剥き、挽いた穀粉である。
- Soybean flour is cereal flour made from soybeans that are roasted, peeled and ground.
- 天日で乾かした後に粉末状に加工したり、漉いたりして食用とする。
- Green laver is dried under the sun and then processed into powder or sieved for consumption.
- 今川焼き(いまがわやき)は、小麦粉を主体として型で焼いた料理。
- Imagawa-yaki is a pastry which is made by baking batter in molds.
- ひやむぎ(冷や麦、冷麦)とは、小麦粉から作った麺の一種である。
- Hiyamugi is a type of noodle made of wheat flour.
- 一般的に花粉は少ないが単為結果性のため受粉が無くとも結実する。
- Generally, it has less pollen, however, due to its parthenocarpy, it bears fruit without pollination.
- グルテン生成の少ない、古くなった小麦粉を敢えて使うこともある。
- Old wheat flour which is apt to produce a lesser amount of gluten may be intentionally used.
- 肉に塩コショウをふりかけ、小麦粉、溶き卵、パン粉の順につける。
- Salt and pepper the meat, cover it with flour, then dip it in beaten eggs and breadcrumbs separately.
- 能登半島産のそば粉とつなぎには自生するヤマノイモを使った蕎麦。
- Soba made from buckwheat flour produced in Noto Peninsula and wild yam as the binding agent.
- 他にも地方によっては小麦粉やキビなどの穀物粉を使うものもある。
- In some regions, it is made from normal flour or millet flour.
- 小麦粉を原料とするものは、主に近畿地方で古くから作られている。
- Wheat flour senbei has been made mainly in the Kinki region since olden days.
- 煎餅(せんべい)とは、穀物の粉を使って作る食べ物の一つである。
- Senbei (煎餅) is a kind of food made from flour.
- 和菓子で黄粉をそのまま使ったものとしては、きな粉ねじりがある。
- Japanese confectionery called Kinakonejiri is made with soybean flour as a main ingredient.
- - 鳥肉などのミンチに鶏卵や澱粉などを加えた肉団子状の練り物。
- Meatball-shaped paste of ground chicken etc. with added hen's eggs and starch.
- 米、アワ、キビなどの粉を薄く成形して焼いた、煎餅のようなもの。
- It is like a rice cracker that is made by forming power such as rice, foxtail millet, millet to be thin, and baking it.
- 缶コーヒーに使用される乳成分は牛乳のほか粉乳、煉乳などがある。
- Milk constituents used for canned coffee includes not only fresh cow's milk, but powdered milk, evaporated milk, and so on.
- その上から、片栗粉でとろみを付けた、餡をかけ、あんかけにする。
- In order to serve gelee over the dish, the gelee made of starch powder is poured on the top.
- その後、小麦粉、溶き卵、パン粉の順に衣をつけ、食用油で揚げる。
- Then, coat the stretched prawn with flour, beaten egg and bread crumbs in that order, and deep-fry it in hot cooking oil.
- クズのデンプンや、代用品としてのジャガイモでん粉などを用いる。
- Kuzu-mochi is produced using arrowroot starch or, as a substitute, potato starch, etc.
- もち米の粉を水で練って湯がき、火の上で砂糖を加えてねったもの。
- Water is added to flour of uncooked sticky rice and blanched in hot water, and while hot, sugar is added and kneaded.
- 島根県や鳥取県においては雑煮として正月に汁粉を食べる風習がある。
- In Tottori Prefecture and Shimane Prefecture, there is a custom to eat shiruko as zoni on the New Year's Day.
- グルテンは、水で練った小麦粉に含まれるたんぱく質のひとつである。
- Gluten is a type of protein contained in the water and wheat flour mixture.
- また胡粉は、団子にして保存し、使用時に溶かしてつかう方法もある。
- Also, the shell lime can be preserved in a dumpling shape and dissolved before using.
- 無地背景に雲母粉を用いたものは「雲母摺(きらずり)」と呼ばれる。
- Works on which mica powder was used for a plain background were called 'Kirazuri.'
- 小麦粉は余分につけていると衣が剥がれるので手で叩いてよく落とす。
- Pat the excess flour off with your hand, as too much flour can cause the coating to come off.
- 広義では戸隠産の良質なソバやそば粉やそれで作った戸隠そばを指す。
- On the other hand, in a broad sense, it means good quality buckwheat grown in the Togakushi region, buckwheat flour made from Togakushi-grown buckwheat and buckwheat noodles made from that buckwheat flour.
- 小豆餡のほか、黄粉(きなこ)、青海苔、ゴマ、ずんだ等も使われる。
- As a substitute for azuki-an, other 'an' such as kinako (sweet soybean flour), ao-nori (laver), goma (ground sesame), zunda (sweet green paste made from young soybeans in the pod) are used.
- 短めで太い形状であり、つなぎは一切使用しないそば粉100%の麺。
- The shorter and thicker Oki soba is made from 100% buckwheat flour with no binding agent.
- ぶつ切りにしたフグの身を薄力粉でまぶして、油で揚げたものである。
- Chopped pufferfish meat is coated with flour and deep-fried in oil.
- うどんの麺は、薄力粉・中力粉に若干の塩を加えた生地から作られる。
- Udon noodles are made from dough made by mixing two types of wheat-flour, soft wheat-flour and semi-hard wheat-flour, and applying some salts.
- くず粉や片栗粉などをつゆに入れてとろみをつけた餡をかけたうどん。
- Ankake Udon is covered by thick starchy sauce made of soup broth thickened by Kuzu (arrowroot) or Katakuriko flour.
- しかし水掛麦による麦作が行われ伝統的に粉食料理が食べられていた。
- Instead, wheat is cultivated by utilizing underground water from the slopes of Mt. Fuji, and therefore powdered food dishes are popular in the area.
- 米の粉を水で練り、ゆでてウメの枝のように成形し、油で揚げたもの。
- It is made by kneading rice flour with water and boiling it to mold into a plum branch shape, and then frying it in oil.
- 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.
- 最後に、それらを味付けしたり、餡や黄粉(きなこ)をつけて食べる。
- Finally, pieces of the shaped glutinous rice is flavored or wrapped around 'an' (sweet bean paste) or kinako (roasted-soybean powder) to eat.
- 初期の羊羹は、小豆を小麦粉または葛粉と混ぜて作る蒸し羊羹であった。
- Early yokan was mushi-yokan (steamed yokan) made by mixing adzuki beans with wheat flour or powdered arrowroot.
- 乾麺については、小麦粉に食塩と水を混ぜてよく練った生地が作られる。
- For the dried noodles, a dough is made by mixing wheat flour, salt and water, and kneading it thoroughly.
- ・芋の肉質は粉質で粘り気に富みよく締まり、風味も極めて優れている。
- ・The body of the potato is farinaceous, sticky and tight, and has an excellent taste.
- 片目によく練った雲母粉を、竹ベラでこの型紙の紋様部分を埋めていく。
- In that method, hard- and well-tempered mica powder fills the patterns of this model paper using a bamboo spatula.
- 唐揚げは片栗粉と小麦粉を使用し、なおかつ下味ににんにくを使用する。
- When preparing karaage, flour and katakuriko are used in the batter for the coating, and garlic is also used for seasoning.
- 小麦粉などで作って色づけされた板の絵柄を爪楊枝や針などで削る遊び。
- It is a game in which one cuts out, with a toothpick or needle, a picture on a colored sheet made from materials such as flour.
- 製造工程は、食用植物油を使用せず打ち粉としてでん粉を使う点が特徴。
- For the process, Inaniwa Udon is characterized by using starch for Uchiko (flour scattered on a board in order to prevent the noodles from sticking) without using vegetable oil.
- 伝来した頃のうどんは「単に粉をこねただけの柔らかな麺」といわれる。
- The first imported Udon noodles were believed to have been 'soft noodles made merely by kneading flour.'
- 粉茶(こなちゃ)は、煎茶の製造工程で出た粉状の切れ端を集めたもの。
- Konacha is the powdery fragments collected in the production process of sencha (green tea of middle grade).
- 汁粉には種類も多く、こうした基本的なものの他に以下のような物がある。
- There are various types of shiruko including the ones as described below in addition to those basic varieties that have been previously mentioned.
- トウモロコシやキャッサバの粉から作るアフリカ東部、南部、北部の料理。
- An eastern, southern and northern African dish made with cornmeal or cassava flour.
- 粉をつけず油をかけながら皮をパリッとさせるのが本来の調理方法である。
- The original method for cooking yurinchi is to fry chicken without a flour coating while pouring oil over it so that the chicken's skin becomes crisp.
- フリーズドライの具と粉末味噌をお椀に入れ、熱湯をかけるだけで出来る。
- It can be easily made just by putting freeze-dry ingredients and powdered miso in a bowl and pouring in hot water.
- お好み焼き 小麦粉をベースに作られるが、歴史的には新しいと思われる。
- Okonomi-yaki: These wheat flour-based dishes of this category are considered having been developed rather recently.
- リョクトウ、米の粉、蒸し餅、ケシ、乾燥レンゲなどを練ってゆでたもの。
- It is made by kneading such as mung beans, powder of rice, steamed rice, a poppy, and a dry lotus flower, and then boiling it.
- 蕎麦粉は使用せずに小麦粉とかん水を使用して作った中華麺の一種である。
- Noodles used to cook Okinawa Soba are a kind of Chinese noodles made from flour and brine, not buckwheat powder.
- 水で練ったもち粉をゲットウ(さんにん)の葉で包んで蒸した沖縄県の餅。
- Mochi in Okinawa Prefecture produced by kneading mochi powder with water, wrapping it in getto (sannin) leaf, and steaming them.
- お松明の火の粉を浴びると健康になるとか、幸せになると信じられている。
- It is believed that exposure to the sparks of Taimatsu torch brings health or happiness.
- 本くず粉に水を加えたものを漉して、砂糖を加え加熱しアルファ化させる。
- Authentic arrowroot flour added water is strained, added sugar and heated to gelatinize.
- 梅椀という名前は梅の花の塩漬けを汁粉に浮かべて出したからともいわれる。
- It is said that the term Ume Wan came from the practice in which shiruko was served with salt-preserved plum flowers floating on the top.
- そのまま食べることが多いが、好みによって焼いたり、汁粉に入れたりする。
- Although daifuku are normally eaten as-is, they can also be roasted or added to sweet bean soup as desired.
- 1946年(昭和21年)、終戦によりカレー粉の製造・販売が再開された。
- In 1946, the manufacture and sales of curry powder resumed due to the end of the war.
- 十割蕎麦は小麦粉を「つなぎ」に使ったいわゆる二八蕎麦よりも切れやすい。
- Juwari soba breaks more easily than the so-called Nihachi soba (soba noodle made from eighty percent buckwheat flour and twenty percent wheat flour) which contains wheat flour as a binding agent.
- 100%蕎麦粉だけでつくる蕎麦麺を「生粉打ち蕎麦」(十割蕎麦)という。
- Soba made from 100% buckwheat flour is referred to as Kikouchisoba (also known as Juwari soba or Towari soba).
- カレー粉の原型はインドのミックススパイス、マサラであるといわれている。
- The original form of curry powder is said to be the Indian mixed spice, masala.
- 搗き終わった餅は餅取り粉をまぶした板の上に置き、好みの形状に成形する。
- After pounding mochi is placed on a board on which mochi-tori-ko powder (powder to prevent sticking) is scattered, and is then shaped as desired.
- しかし元来、「ぜんざい(善哉)」の語は関西などでつぶしあんの汁粉を指す。
- However, the word 'Zenzai' originally meant shiruko (sweet red-bean soup with pieces of rice cake) prepared with coarse sweet red-bean jam.
- 箱館山の麓にて、ソバ栽培地が点在しており、その地産そば粉を使用した蕎麦。
- Hakodate soba and Imazu soba are made from buckwheat flour processed from buckwheat locally grown at farms scattered around the foot of Mt. Hakodate.
- また蕎麦(蕎麦粉)に含まれる特徴的な機能性成分としてルチンがあげられる。
- Additionally, rutin can be mentioned as a functional element characteristic of buckwheat (or buckwheat flour).
- 皮には大麦粉(食物繊維の含有量が多い)と黒砂糖(ミネラルが豊富)を使用。
- Barley flour (which is rich in dietary fiber) and raw sugar (which is rich in minerals) are used for the wrapping of dough.
- 具財はこんにゃく、もやし、魚粉、卵など多岐に渡り、店によって様々である。
- The ingredients varied greatly among stores, including konjac (gelatinous food made from devil's-tongue starch), bean sprouts, fish powder and egg.
- 食べる前にタレをかけ、薬味としては山椒の粉を振りかけるのが一般的である。
- It is common to pour sauce on the eel and sprinkle Japanese pepper powder spice on the eel before eating.
- また他にも、ゴマや抹茶の配合された黄粉など、様々な黄粉が販売されている。
- Additionally, various kinako blends including the kinako/sesame seed blend and kinako/matcha green powder tea blend are available.
- – 最中の皮の中に粉末の漉し餡とあられを入れた日本古来のインスタント食品。
- - It is an ancient Japanese fast food consisting of a wafer shell filled with powder of strained bean paste and arare (cubic rice crackers).
- 供え終わったときに木槌などで砕き割り、汁粉などに加工して食べる風習がある。
- After the period for display is over, there is a custom of breaking kagami-mochi into pieces with a wooden hammer or the like and then eating the pieces by making them into shiruko (sweet red-bean soup with pieces of rice cake) and so forth.
- ただし、西日本、特に産地の多い近畿や九州では本葛粉が比較的手に入りやすい。
- However, Hon-kudzu-ko is relatively easy to obtain in western Japan, especially in the Kinki and Kyushu regions, in which there are many kudzu vine-producing areas.
- However, in western Japan, especially in Kinki and Kyushu regions, it is relatively more available thanks to many production areas.
- もっとも、その場合でも同一個体内で受粉し結実した種が発芽に至ることは無い。
- However, even in such a case the seeds that were born through self-pollination do not germinate.
- そば粉本来の香りと喉越しを味わう為には、盛りやざるで食べられることが多い。
- To enjoy the natural scent of buckwheat flour and the sensation when swallowing soba, mori soba, and zaru soba are popular options when eating soba.
- つなぎ粉を一切使わない生地で脆く畳むのが難しいため、まず生地を薄く伸ばす。
- With no binding agents being used, the dough of Tachi soba is very easy to break making it difficult to fold and, as a result, the dough was rolled out into thin pieces.
- 粉引(こひき) - 白土を全面に掛け、まだらに粉を吹いたように見えるもの。
- Kohiki: bowls covered completely with white clay which has a powdered appearance in places.
- まぜ焼きであるお好み焼きから、粉が分離した一銭洋食スタイルへ回帰している。
- It returns from the okonomiyaki-style in which flour is mixed with other ingredients to the Issen Yoshoku style in which flour is separated from other ingredients.
- 二毛作による粉食文化のある群馬県・埼玉県北部・秩父地方の野菜煮込みうどん。
- Okkirikomi is a bowl of simmering Udon noodles with vegetables, a specialty of Gunma Prefecture, north of Saitama Prefecture and the Chichibu area, where they are enjoying a powdered food culture materialized by the two-crop system.
- 手延べの際に粉をふらず五島産の椿油を使用しており、かすかにその香りがする。
- Goto Udon smells slightly of camellia oil, because its dough uses camellia oil produced in the Goto Islands instead of Uchiko when being hand-stretched.
- 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.
- この碾茶を刻み、葉柄、葉脈などを取り除いて真の葉の部分だけにし、粉末にする。
- Tencha leaves are minced to remove leafstalks (petioles), leaf veins and other impurities, so that only pure leaves may be ground into powder.
- 宣教師達は、水で溶いた小麦粉の衣で魚をまとい、熱い油で揚げて食べたとされる。
- Priests seemed to dip fish into batter made of water and wheat and deep-fry it in heated cooking oil.
- 地産そば粉と名水百選にも選ばれている磐梯西山麓湧水群の天然水を使用した蕎麦。
- Bandai soba consists of buckwheat noodles made from the local buckwheat flour and water from natural springs in the western foot of Mt Bandai that has been designated as one of the 100 Best Natural Waters in Japan.
- ひとつは蕎麦粉を用いた麺類の意味、もうひとつは麺類・麺料理全般の通称である。
- For one thing soba means noodles made from buckwheat flour while it is the common term for noodles and noodle dishes in general.
- サトイモによって「とろみ」が自然につくため、片栗粉やデンプンは必須ではない。
- The soup is thickened with taro, so it doesn't need starch.
- これらのスパイスを混合して数週間ほど熟成すると、カレー粉独特の風味が生れる。
- The spices are mixed and are matured for several weeks, producing its characteristic flavor.
- 近畿では、関西風のだしを利かせた薄口醤油を基本としたつゆにカレー粉を入れる。
- In the Kinki region, soup is made by adding curry powder to flavorful Kansai-styled soup broth seasoned with light-colored soy sauce.
- 性質上、粉のように細かい葉が多くなりがちなので、急須の目詰まりを起こしやすい。
- By its nature, fukamushi-cha tends to contain powder-like fine leaves, so it tends to clog teapots.
- 臙脂は胡粉(膠液で正式に溶いたものがよい)をごく少量加えれば、色沢を失わない。
- If a small amount of shell lime (preferably one properly dissolved with glue solution) is added to the dark red color it will retain its luster.
- 1930年には銀座のお汁粉屋「若松」がみつまめに餡をのせたあんみつを発売した。
- In 1930, an oshiruko (sweet red-bean soup with pieces of rice cake) shop 'Wakamatsu' located in the Ginza launched anmitsu which was a mitsumame with bean jam on it.
- 一人前の年長芸妓の場合は主として島田髷に引摺り、詰袖の和服、水白粉による化粧。
- In case of a full-fledged senior geigi, they primarily wore their hair in the shimada mage, kimono with train and tsume sode, and mizu oshiroi (powder foundation with water).
- 漆で文様を描き、金銀粉を蒔いた後に、文様の部分だけに摺り漆をして研磨したもの。
- After the motif is drawn with lacquer and gold and silver powder is sprinkled, applying suri-urushi process (applying lacquer only over the motif) and is then polished.
- タネ(またはネタ)と呼ばれる食材に小麦粉と卵で作った衣をつけ、油で揚げた料理。
- Ingredients called 'tane (or, neta)' are dipped in a batter made with eggs and flour, then deep-fried in heated oil.
- 外食カレー産業を支える業務用のレトルト製品やカレーミックス粉が販売されている。
- Retort curry products and mixed curry powder for industrial use have been sold to support the curry restaurant industry.
- 皮に蕎麦粉を使用した饅頭で、つなぎにすりおろしたヤマノイモを用いたものもある。
- Soba manju is a bun with skin made of buckwheat flour sometimes mixed with grated yam as a binding agent.
- 牡蠣にコショウを少量ふり、小麦粉をまぶし 溶き卵をつけ、パン粉付けをおこなう。
- Sprinkle a smidgeon of pepper on the oyster, coat it with the flour, dip it in the beaten egg, and then dredge in the bread crumbs.
- 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.
- また粉にすることで消化が良くなり、大豆の栄養素を効率的に摂取することができる。
- Additionally, as soybean flour comes in digestible powder form, the nutrients of soybeans are efficiently absorbed.
- 北海道ではクロレラ粉末を混ぜた、緑色のひやむぎ「グリンめん」が多く流通している。
- In Hokkaido, green hiyamugi noodles called 'green men,' made by mixing in powdered chlorella, are widely distributed.
- これらはさくっとした食感には邪魔な小麦粉のグルテン生成を抑えるための方法である。
- These are the procedures to prevent the production of wheat gluten, which may prevent a crisp texture.
- その他の用途として、粉状にしたものをたこ焼きやお好み焼きに振り掛けてコクを出す。
- Moreover, to provide a rich flavor, powdered katsuobushi is sprinkled on top of takoyaki (a ball-shaped pancake containing small pieces of octopus) or okonomiyaki (a Japanese-style pizza containing one's favorite vegetables and other ingredients).
- そば粉、ミルク、鶏卵、ビールを攪拌したものを、熱してバターを入れた平なべで焼く。
- In a heated flat pan, melt butter and add batter made by beating together buckwheat flour, milk, eggs, and beer and cook until done.
- 新しく収穫したソバの実で作った蕎麦粉を使用して作られた蕎麦をあえて新蕎麦と呼ぶ。
- Buckwheat noodles made from a new crop of buckwheat berries are specifically referred to as shin soba.
- これを打ち粉を広げた木の台に移し、日本の麺棒と呼ばれる麺棒を使って板状に延ばす。
- Transfer the dough onto a floured wooden board and, using a rolling pin referred to as Japanese menbo, roll the dough out into a thin sheet.
- 小麦粉をこねて蝎虫(サソリないしキクイムシとされる)の形とし、焼くか蒸したもの。
- It is made by kneading wheat flour to form into a 蝎虫 (considered as a scorpion or gribble) shape, and steaming or baking it.
- また、長崎の卓袱料理においては「梅椀」という名で御前汁粉がデザートとして出される。
- In Shippoku Cuisine (special Chinese cuisine developed in Nagasaki Prefecture into which Japanese cooking methods were incorporated), gozen-jiruko under the name of 'Ume Wan' is served as dessert.
- 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.
- 表面に白い粉が付着していることが多いが、これは柿の実の糖分が結晶化したものである。
- There is often white powder on the surface of the fruit, which is from the crystallization of sugar in the persimmon.
- 長崎天ぷらフリッターによく似た製法だが牛乳は用いず、小麦粉・卵・日本酒で衣を作る。
- Nagasaki-tempura, the preparation of which is very similar to fritters, but the batter is made of flour, eggs and sake liquor, without milk.
- 小麦粉から生地を作る場合は必須で、お好み焼き粉を使う場合にも若干加えるとより良い。
- It is indispensable when making dough from flour, and if using okonomiyaki powder it is better to add a little yamaimo.
- 地元産で石臼挽きのそば粉100%で作った麺と、だしはアゴ(トビウオ)を用いた蕎麦。
- Osaki soba consists of buckwheat noodles made of 100% stone-ground local buckwheat flour served with soup made from flying fish stock.
- その地産そば粉を使用して作った蕎麦で、つなぎに亀岡産ヤマノイモを用いたものもある。
- Additionally, there is soba made from locally produced buckwheat flour with yam grown in Kameoka as the binding agent.
- 白に加え、赤(梅肉)、緑(抹茶)、黄(鶏卵)、茶色(そば粉)の五色が彩りを添える。
- There are five colors including white, red (plum), green (green tea), yellow (egg yolk), and brown (buckwheat powder).
- ふりかけとは、主にご飯用の粉末状、粒子状、あるいはそぼろ状の調味料的おかずのこと。
- Furikake consists of powdered, particulate or soboro-like (crumbled and seasoned meat, fish, egg) condiments sprinkled mainly on rice for seasoning.
- 絵画の面の一部(上部が多い)を方形に線で区切って、多くは別の色や胡粉で塗りつぶす。
- A part (commonly an upper part) of a painting is marked with boundary lines to make the shape of a square, and in many cases this square is either painted in a different color to the rest of the painting or is whitewashed.
- 後述する島根県での雑煮における汁粉も、元来はこうした塩味の料理であったと考えられる。
- The shiruko eaten in Shimane Prefecture as zoni (New Year's special soup with rice cake as a main ingredient), which will be described later, is considered to have originally been a savory dish.
- 粗く挽いたトウモロコシの粉を水またはだし汁に溶き、かきまぜながら煮た北イタリアの粥。
- A northern Italian dish made by boiling and stirring a mixture of coarsely ground cornmeal with water or broth.
- もっとも、東日本などの地域では、粒餡を使用したぜんざいを汁粉(しるこ)と呼んでいる。
- In the meantime, in the eastern part of Japan, the zenzai using tsubuan (the azuki bean paste with azuki chunks in it) is called 'shiruko.'
- この事件ののち、安価な国産カレー粉が見直され、カレーライスの低価格化が進んだという。
- After this incident, inexpensive domestically produced curry powder was re-evaluated, which supposedly promoted the drop in the prices of curry and rice.
- 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.
- このために、蕎麦粉を用いていないにもかかわらず「そば」の名が定着している食品もある。
- As a result, there are some food products in which the term 'soba' has been established even though they contain no buckwheat flour.
- 小豆の餡や砂糖醤油餡、黄粉(きなこ)をつけたり、汁粉やみつまめに入れたりして食べる。
- Dango is usually coated with azuki-an (a sweet red paste made from red azuki beans) or sato-joyu-an (soy sauce with sugar) or kinako (sweet soybean flour), sometimes it is put in shiruko (warm sweet soup made from azuki-an) or mitsumame (a cold dessert made with gelatin cubes, red peas, fruits and syrup).
- モチ米の粉にシナモンを混ぜて水で練り、ゆでて法冠のように成形し、油で揚げたものとも。
- It is said to be made by kneading glutinous rice flour mixed with cinnamon with water, boiling it to form into a biretta shape, and then frying it in oil.
- 家庭用にはすでに粉末化されプラスチックのフィルム袋に密閉されたものが販売されている。
- For domestic use, green tea powder packed in airtight plastic bags is available on the market.
- 消防用の団扇は、扇部に漆を塗るなどした大団扇で、これをあおぎ火の粉を払い類焼を防いだ。
- The Uchiwa fan used for fire fighting was a large fan given a coat of lacquer or other materials, by which people made a wind and fanned the sparks away to block the spreading fire.
- 基本的には数種の節類の粉末を混ぜたものであるが、中には一種類の節で作られたものもある。
- Basically, kezuriko consists of several kinds of dried fish powder, but occasionally, it comes from a single dried fish.
- 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.
- - 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.
- 充分に火が点灯したのちは、氏子たちが大松明を倒すが、その様相や舞う火の粉の光景は壮大。
- When the large jacklight is burning sufficiently, the shrine parishioners bring down the jacklight, the scene of a rolling sparking fire becomes a gorgeous spectacle.
- 胡粉(こふん)は鎌倉時代までは「鉛白(えんぱく)」が使われ、白色顔料として使用された。
- For the whitewash, 'white lead' had been used as a white pigment until the Kamakura period.
- 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.
- 材料は主に小麦粉、砂糖、鶏卵などで、カステラやビスケットに近く、味は甘めのものが多い。
- The main ingredients include wheat flour, sugar and eggs, and this type of senbei is often sweet in taste and is close to biscuits and 'kasutera' (a Japanese-style sponge cake originally imitated from that of Castella in the 16th century).
- 今では、米粉を水で混ぜて、平たい餅にして、中に小豆、切った串柿、薬種を入れて油で煮る。
- Currently, the method is to mix rice flour with water, roll into a flat rice cake, place red beans, dried persimmon and a medicinal material in it, and cook in oil.
- また、道明寺粉は比較的高価なため、小麦粉で作った江戸式よりも、上方式が高価な場合が多い。
- Also, because Domyojiko is relatively expensive, the Kamigata style is often more expensive than Edo style made from wheat flour.
- 落雁や和三盆など、粉状の材料(砂糖や麦粉など)を成型して作る和菓子を総称することもある。
- It may refer to Japanese sweets including rakugan, wasanbon (refined sugar made from sugarcane in Japan) that are made and molded from powdery ingredients (sugar, flour, etc.).
- 麦漆とは漆に麦粉(メリケン粉のようなもの)を混ぜてペースト状にしたもので、接着力が強い。
- Mugi-urushi is a paste mixture of urushi (lacquer) and wheat flour, which creates a strong bond.
- 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.
- 当時の銀山では、坑内に立ちこめる鉱塵(こうじん)による粉塵公害「けだえ」が問題であった。
- In the silver mines of the time, 'kedae' (a respiratory disease), caused by the mine dust filling the pit, was a problem.
- 1930年(昭和5年)、山崎峯次郎(エスビー食品の創業者)が、国産カレー粉第1号を発売。
- In 1930, Minejiro YAMAZAKI (the founder of S&B Foods, Inc.) put on the market the first curry powder made in Japan.
- カツオの旨味成分であるイノシン酸のみを取り出し、食塩を加えて粉末状にしたものなどが有名。
- A famous example is the inosinic acid (which gives dried bonito its good taste) taken from the raw material, which is made into powder in combination with salt.
- 岡屋敷そば生産組合がそばの栽培・加工(地場産のそば粉や生そばを製造)・販売を行っている。
- Okayashiki Buckwheat Production Cooperative is responsible for growing, processing (producing buckwheat flour and fresh soba from the local buckwheat) and sales of buckwheat.
- 蕎麦粉を麺の形態に加工する調理法は、16世紀末あるいは17世紀初頭に生まれたといわれる。
- It is said that the method of processing buckwheat flour to make noodles was conceived in the end of the sixteenth or early seventeenth century.
- これは、蕎麦粉を一切使わず、100%小麦粉で、ラーメン製法と同じくアルカリ水溶液で練る。
- Okinawa-style noodles are made from 100% wheat flour by kneading with alkaline water solution a similar method to make ramen noodles containing no buckwheat flour.
- 変わった食べ方としては、小麦粉を薄く溶いてその中に饅頭を泳がせて揚げるという方法がある。
- The unusual way of eating Rikyu manju is to eat it after dipping in a flour-and-water batter and frying.
- 現存する清浄歓喜団は、小麦粉の生地で小豆餡を茶巾状に包み胡麻油で揚げたものとなっている。
- Current Seijokankidan is made by wrapping azuki bean paste in the dough of wheat flour into a chakin (a cloth used in the tea ceremony) shape, and then frying in sesame oil.
- 『粉乳』は保存性に優れるため輸送や保管が容易だが、ミルク本来の風味とはギャップを生じる。
- Although 'powdered milk' is easily transported and stored due to its high storage stability, it is unlike the essential flavor of milk.
- 一銭洋食(いっせんようしょく)は、水に溶いた小麦粉を鉄板で焼き、ネギなど乗せて焼いた物。
- Issen Yoshoku consists of a wheat flour mixed with water, baked on a cast-iron pan, with green onion added onto it.
- 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.
- 一味唐辛子(いちみとうがらし)は、乾燥させたトウガラシの実をすりつぶして粉末にした調味料。
- Ichimi-togarashi (cayenne pepper powder) is a seasoning made of dried red pepper ground into powder form.
- クズの根から作られる粉は本葛粉と呼ばれ、なめらかで口当たりが良いが、本来多少の苦味を伴う。
- The flour made from the root of the kudzu vine is called 'Hon-kudzu-ko,' which has a smooth and pleasant taste with some bitterness.
- 変わった使用法として、静岡市周辺では削り粉とアオノリをおでんに振りかけて食べる習慣がある。
- Around Shizuoka City, there exists an odd use of kezuriko and dried green seaweed, that is, sprinkling them on 'oden' (a Japanese dish containing all kinds of ingredients cooked in a special broth of soy, sugar, sake and so on).
- 汁粉に類似した食品は中国やベトナムにもあり、栗やハスの実、タピオカ団子を中に入れたりする。
- There is food similar to shiruko in China and Vietnam that is served with chestnuts, lotus fruit or tapioca dumplings.
- 薄力粉、鶏卵、冷水を軽く混ぜ合わせて衣を作り、食材をくぐらせ160~180℃の油で揚げる。
- A light batter is made of cold water, eggs and wheat flour, and the ingredients are dipped into the batter and deep fried using oil at a temperature of 160 to 180 degrees Celsius.
- 洋食としてのカレーは、イギリス海軍のカレー粉を入れたシチューの影響が大きいという説がある。
- There is a theory that curry as a Western food has been greatly influenced by curry-powder-mixed stews made by the British Navy.
- 市販のお好み焼き粉ならダシや山芋も入っており、特にこだわりがなければそのままで十分である。
- The okonomiyaki powder on shelves includes the soup stock or yamaimo and if there is not a special preference it is good enough as it is.
- 鰹節、コンブ、魚粉などの材料を紙などのろ過の役割を果たす袋に入れ、熱湯に入れて出汁を取る。
- Put the material, such as katsuobushi, konbu or a fish meal, into a paper bag or the like that serves as a filter, then pour hot water on it to obtain soup stock.
- つなぎを一切使用しない、地産そば粉と伏流水を使用した蕎麦で、手打ち体験にも力を入れている。
- Yamato soba is made only from the local buckwheat flour and river-bed water with no binding agents and the area is also making a strong effort in the soba-making workshop.
- 焼き目をつけた団子に、醤油、砂糖、みりん、片栗粉、水を煮詰めてできた甘辛い餡をつけたもの。
- After being broiled, it is coated with an made from soy-sauce, sugar, sweet sake for seasoning, starch and water.
- 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.
- 食べ終わった後は下から一枚だけめくり返して、粉などが落ちないように注意して懐や袂にしまう。
- Once they finish eating the sweets, they turn over only one piece of kaishi and put the rest of the kaishi into the inside of the front flap of kimono or a sleeve of kimono, being careful not to spill powder of the sweets.
- 練香とは粉末状の香木やスパイス、ハーブなどを蜂蜜やアラビアゴム等で練って固形状にしたもの。
- Neriko (a pastille) is a solid matter in which powdered fragrant wood, spices, or herbes are mixed together with honey or gum arabic.
- その他、千手観音をまつる著名寺院としては、清水寺、三十三間堂、西国札所の粉河寺などがある。
- Besides these, Kiyomizu-dera Temple, Sanjusangendo Temple and Kokawa-dera Temple, a pilgrim stamp office of the Saigoku (western part of Japan), are famous for enshrining Senju Kannon.
- 囲炉裏より大きく作られ、上部に舞い上がる火の粉を防ぐと共に、煙や熱を拡散させる働きがある。
- The hidana is made larger than the Irori fireplace, and it serves to diffuse smoke or heat as well as to keep fire sparks from stirring up.
- 像表面には乾漆(漆に木粉や針葉樹の葉の粉などを混ぜたもの)を盛り上げて細部を仕上げている。
- The surface of the statue is painted with kanshitsu (dry lacquer, made by mixing lacquer with wood powder and powdered leaves of conifer) to finish the details.
- ただしジャガイモをつぶした物にパン粉をまぶして揚げて作ったクロケットのレシピも見いだされる。
- There is also a recipe for cooking croquette in a way that mashed potatoes are coated with bread crumbs and deep fried.
- - 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.
- 自家和合性であるが受粉しても雌性不稔性が強いため種子を生じ難く、通常は種なし(無核)となる。
- Although it is self-reliant, it is hard for it to bear seeds by pollination and usually becomes seedless due to strong female sterility.
- 1903年(明治36年)、大阪の「今村弥」(現ハチ食品)が、初めて日本でカレー粉を製造販売。
- In 1903, 'Imamuraya' (currenttly HACHI SHOKUHIN KK.) in Osaka manufactured and sold the first curry powder in Japan.
- 豚カツ(とんかつ)は、ブタ肉に小麦粉、溶き卵、パン粉の順番で衣をつけて油で揚げた料理である。
- Tonkatsu is a dish in which pork is coated with flour, beaten egg and breadcrumbs in that order, and then deep fried.
- カレー粉を蕎麦のつゆでのばしたもの(和風出汁のカレー)に片栗粉でとろみをつけたものをかける。
- Buckwheat noodles in hot soup which is a mixture of soba soup and curry powder thickened with potato starch (curry sauce made by using Japanese soup stock).
- ただし、ここに登場する「煎餅」は現在のものと違い、小麦粉を油で固めたいりもち(煎餅)である。
- In this case, however, '煎餅', which can be pronounced senbei, is actually read as 'irimochi' meaning a snack made by caking wheat flour with oil, which is different from the present-day senbei.
- 酒母(酒種、麹に酵母を繁殖させたもの)を使用して小麦粉の生地を発酵させ、中に餡を入れた饅頭。
- It is a cake with bean paste filling wrapped in the flour dough which is fermented with yeast mash (yeast cultured in rice malt).
- このうち小麦粉を原料とし、ある程度の太さ、幅を持った麺、または、この麺を調理した料理である。
- Specifically, Udon noodles refer to the wheat-flour noodles with some thickness and width, or the dishes cooked by including the noodles.
- 「繭玉」と呼ばれる米の粉で作った団子を柳の枝に刺して焼いたものを食べ、無病息災の祈願をする。
- People eat dango sweets called 'Mayudama' (cocoon-shaped) made of rice powders to pray for good health.
- すべての具に竹串を刺し、上に「削り粉」と呼ばれるイワシの削り節や鰹節、青海苔をかけて食べる。
- All the ingredients are skewered with bamboo sticks, and when eaten, the Oden is sprinkled with green laver and shavings of dried sardines or dried bonito called 'kezuri ko' (dried fish powder).
- 炒った塩と同量の花椒の粉末を混ぜたものを花椒塩(ホアジャオエン)と呼び、揚げ物につけて食べる。
- It is called Hoajaoen, which is made by mixing equal amounts of roasted salt and Hoajao powder and is eaten with deep-fried food.
- そのほか、牛乳に粉末寒天を添加し、固形にした加工食品(食品)は牛乳寒あるいは牛乳羹と呼ばれる。
- Moreover, a solid processed food, called gyunyu-kan (a sweet milk jelly) is made by adding funmatsu-kanten (powdered agar) into milk and allowing it to solidify.
- すると、餅の澱粉が膨らんで焼き型からはみ出る程まで広がり、軽くて歯触りの良い皮種ができあがる。
- The rice starch then swells out of the baking pan, and light crisp tane is now completed.
- また、炸子鶏と共通する部分として、衣に片栗粉を使うことが「ザンギ」の条件であるとする説もある。
- Some people also assert that the name 'zangi' should only be used for food that uses katakuriko in the batter for the coating, since this is a common feature with jazuji.
- - 丼飯に和風に仕立て片栗粉などで口当たりがよいようにとろみをつけたカレーソースを掛けたもの。
- The curry sauce is made to have a Japanese flavor and made slightly viscous with katakuriko (potato starch) or a similar ingredient to give it a smooth texture, and the sauce is poured over a bowl of rice.
- 蕎麦粉と小麦粉を51の割合で混ぜて卵1個と砂糖・塩少々を加えて練り上げて卵焼き風に焼いたもの。
- Soba boro is made by frying a mixture consisting of five parts buckwheat flour and one part wheat flour, one egg, sugar and salt in a similar manner for making omelets.
- 蕎麦粉と乾燥させたゴボウの若葉などを混ぜ、小麦粉をつなぎとして加えた後に練り上げて蒸したもの。
- Soba mochi is steamed dough made by kneading together buckwheat flour and other ingredients such as young leaves of burdock with wheat flour as a binding agent.
- 馬鈴薯などのでん粉を用いるものとしては、愛知県の知多半島の名物となっている海老煎餅などがある。
- Ebi-senbei (shrimp senbei), which is a local specialty of the Chita peninsula in Aichi Prefecture, is one of the examples of senbei made from starch such as that of potato.
- 平安朝においては、薄暗い室内で目立たせるために、顔全体を白粉で塗りつぶす化粧法が主流となった。
- In the Heian court, painting over a face with white makeup powder became a popular makeup technique so that the face could attract attention even in a dim room.
- 火の粉が飛び散る中で火薬を使用するので暴発しかねず、相互に安全な距離を取ったという見解がある。
- There is an opinion that they kept some distance for safety since gunpowder might have exploded accidentally when it was used in falling sparks.
- 乾燥粉末を料理の仕上げに加えると、四川料理の特徴といわれる舌の痺れるような独特の風味が得られる。
- By adding the dried powder to the dishes last, the tongue gets the uniquely electrifying flavor sensation characteristic of Szechuan food.
- 黒ゴマやココナッツミルクの餡を用いたデザートがあるが、日本の汁粉との関連性はよく分かっていない。
- Additionally, there is dessert made from sweet bean paste of black sesame seeds or coconut milk in these countries, but the relationship between those food items and Japanese shiruko is unknown.
- ただし、晩生品種は雌性不稔性が弱いことから、近くに甘夏等の花粉源があると種子を生じることがある。
- However, as the late blooming brand has weaker female sterility, it sometimes bears seeds when sources of pollen such as 'Amanatsu' (a kind of Chinese citrus) are near.
- 粉末の即席カレールウは、1926年に、ハウス食品が「ホームカレー粉」の商品名ではじめて発売した。
- The first instant curry roux powder was put on the market in 1926 by House Foods Corp. with the product name of 'Home Curry Powder.'
- そばを切った後に、打ち粉をまぶした状態で、紙包みやポリ袋、プラスチック容器などに入れて売られる。
- Fresh noodles (soba), cut and dusted with flour, are available in various packaging such as wrapping paper, plastic bags and plastic boxes.
- 羽二重餅(はぶたえもち)は餅粉を蒸す、砂糖・水飴を加えて丹精に練り上げた、福井県の和菓子である。
- Habutae Mochi is a traditional sweet of Fukui Prefecture, made from steamed and kneaded rice flour with sugar and starch syrup; it usually takes a long time to make a beautiful translucent paste which becomes a base of the sweet.
- 奈良に伝わった饅頭は、ふくらしこ粉を使う「薬饅頭」で、博多のほうは甘酒を使う「酒饅頭」とされる。
- The manju introduced in Nara is 'kusuri-manju' using baking powder and the other in Hakata is 'sake-manju' using amazake (sweet mild sake).
- 蕎麦屋では、カレー粉をカツオだしで溶き、片栗粉でとろみを付けた和風カレーが定番のメニューである。
- At soba restaurants, one of the regular dishes is Japanese style curry in which curry powder is mixed in bonito broth and thickened with starch.
- 念紙法は、下絵の裏面に色粉(木炭、弁柄など)を置き、これを壁面に乗せ、ヘラなどで輪郭線をなぞる。
- In the Nenshiho method, a sketch, of which colored powders (charcoal, Bengal red, and so on) are placed on the backside, are set on the wall surface then traced its outlines with a spatula and others.
- 熱風乾燥させ、2~3mmの大きさに粉砕されたものは、日本料理や菓子の香り付け、色づけに用いられる。
- Green laver dried with hot air and then ground into 2 to 3 mm pieces are used in Japanese foods and sweets to add flavor and/or a color.
- – 粒餡の汁粉を冷やし、その上からソフトクリームやアイスクリームといった冷たい西洋菓子をのせた物。
- - Place either soft ice cream or regular ice cream on top of the chilled shiruko using tsubuan.
- 汁粉(しるこ)は、主に小豆を砂糖で甘く煮て、この中に餅や白玉団子、クリの甘露煮などを入れた食べ物。
- Shiruko is a food whose main ingredient is boiled red beans sweetened with sugar, and in which mochi (rice cake), shiratama dango (Japanese rice-flour dumplings), and chestnuts stewed in syrup are added.
- 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.
- 天ぷら(てんぷら)とは魚介類、野菜、山菜 等に、小麦粉で作った衣をつけて油で揚げた日本料理である。
- Tempura is a Japanese dish of deep fried battered meats, seafood, vegetables or sansai (plants growing wild in fields and mountains.)
- 金粉や銀粉を蒔いた後に、器面全体に漆を塗りかぶせ、乾燥後に木炭で漆を研磨して下の蒔絵層を出す技法。
- After sprinkling gold or silver powder, lacquer is applied over the entire surface of the piece; when it is dried, the lacquer layer is polished down with a piece of charcoal to reveal the pattern of makie layer.
- お好み焼き粉の袋に書いてある水の量はあくまで参考程度にして、好みの食感に合う割合を把握すると良い。
- The amount of water written at the back of a bag of okonomiyaki powder is just a reference and you had better grasp the ratio of water to dough produces the most favorite texture.
- しかし、中にはコショウ(ホワイトペッパー)や一味唐辛子、七味唐辛子、ニンニク粉末を置く店舗もある。
- However, among them, some shops prepare pepper (white peppers), cayenne pepper powder, shichimi togarashi (a mixture of red cayenne pepper and other aromatic spices) or garlic powder.
- これは、小麦粉と黒糖で作った生地で餡を包んでオーブンで焼き上げた後、白砂糖をまぶした焼菓子である。
- Kumatapan is a baked confectionary made by wrapping a core of bean paste in a skin of dough mixed with wheat flour and unrefined sugar, baking it in an oven and sprinkling it with white sugar.
- おやきやおねりと言った粉食料理の範疇と捉えられており、一般にはうどんの範疇とは認知されてはいない。
- However, in general, Hoto is classified as a powdered food dish like Oyaki (wrapping red bean paste or filling of vegetable up in flattering kneaded flour and buckwheat flour thinly and baking) and Oneri (kneaded stewed potato or pumpkin with corn flour seasoning with miso, bean paste, soy sauce and so on), rather than Udon noodles.
- また、粉状であるために茶葉の成分が溶け出しやすく、鮮やかな色合いで味の濃い茶を煎れることができる。
- As konacha is powdery, this tea can easily dissolve in water, and a strong tea of a vivid green color can be brewed.
- パンを吊す代わりに、小麦粉が詰められた箱の中に隠された大福を、顔を突っ込み、口のみで探し出し食べる。
- Instead of buns hanging on a string, daifuku are concealed in a box filled with flour and runners need to search for and eat daifuku using only their mouths.
- 甘納豆、ういろう (菓子)(ういろう)、求肥、練り切り、饅頭、羊羹、落雁、きんつば、飴(あめ)、汁粉
- Ama natto (sugared red beans), Uiro (a sort of sweetened steamed cake made of rice powder), Gyuhi (a kind of rice cake made from glutinous rice or glutinous rice flour), Nerikiri (a cake made of white bean jam which is artistically colored or shaped), Manju (bun stuffed with azuki-bean paste), Yokan (azuki-bean jelly), Rakugan (hard candy), Kintsuba (a sword guard-like shaped baked cake of azuki bean jam wrapped with thin layer of wheat flour), candy, and Shiruko (sweet red-bean soup with pieces of rice cake)
- 胡粉は、溶き方が不用意であると、塗ってから剥落したり、鮮やかな色沢を出すことなどできなかったりする。
- In the case of shell lime, if it is not dissolved correctly, it may peel off and a rich luster will not be obtained.
- くるみ - くるみ粉末と砂糖とを水に溶いたもの、または、ペースト状にしたものいずれかを団子にまぶす。
- Kurumi: It is sauce made from walnut flour, sugar and water, or a sweet paste made from walnuts; it is used for coating dango.
- 「山椒は小粒でもぴりりと辛い」の喩えの通り、舌先が痺れるほど大量に粉を振りかけるのは無作法とされる。
- A proverb says, 'even small Japanese pepper is piquant,' and it is considered rude to put consummate amounts of powder, which can numb the taste buds.
- 食べる際に付ける香辛料として、好みで一味唐辛子、七味唐辛子、粉山椒、ワサビ、コショウなどが用いられる。
- Depending on one's preference, cayenne pepper powder, shichimi togarashi (a mixture of red cayenne pepper and other aromatic spices), sansho (Japanese pepper) powder, wasabi (Japanese horseradish), and pepper are used as a spice to eat yakitori with.
- 寒天が湯の中で溶解した後に砂糖と餡(少量の水で溶かした葛粉を入れる場合もある)を入れて再び沸騰させる。
- When the agar is dissolved, add sugar and bean jam in the pan (in some cases, also add powdered arrowroot mixed with a little water) and heat it to a boil again.
- 沖縄県では「ぜんざい」の語は汁粉の一種でなく、主に砂糖で煮たインゲンマメの上に氷を盛ったかき氷を指す。
- In Okinawa, 'zenzai' is not a type of shiruko but means a shaved ice made of shaved ice topped with haricot beans stewed mainly with sugar.
- 芋としては、比較的原始的な性質を残している品種で、肉質は粉質で、粘り気に富み、よく締まった風味を持つ。
- As potatoes, they are of a variety which retain comparatively primitive characteristics, have flesh which is powdery and very sticky, and have a pronounced flavor.
- 併せてキューブアイス用のかき氷器が製造され、粉雪状ではなく細かい氷の粒のかき氷が普及するようになった。
- Ice shaving machines for ice cubes were produced resulting in shaved ice, not in the powder snow-like form, but fine chip-like ice.
- これに対して、竜田揚げは肉などを醤油とみりんから作ったタレに漬け込んで下味をつけて片栗粉のみで揚げる。
- In contrast, tatsutaage is prepared by seasoning meat with soy sauce and mirin (sweet rice wine for cooking), coating it with just katakuriko and frying it.
- 粘り気を出すためのつなぎとして、小麦粉やヤマノイモ、玉子、フノリ、オヤマボクチなどを混ぜることが多い。
- A binding agent such as wheat flour, yam, eggs, glue plant (G. furcata) or Synurus pungens is often added to the buckwheat flour mixture for viscosity necessary to form dough.
- しかし香辛料の使い方などに大きな違いがあり、いわゆる一般的な「カレー粉」で作られる味とは異なっている。
- However, as there is a large difference in the way of using spices, they taste different from what is made with common 'curry powder.'
- 木の実などの灰汁(あく)を抜くために数日間から一週間程度水に晒した後、粉状にして蒸して搗いたものなど。
- Mochi produced by dipping nuts, etc. in water for a couple of days to one week to remove harshness therefrom, thereafter, grinding into powder, and steaming and pounding the powder.
- 昆布茶(こぶちゃ・こんぶちゃ)は、コンブを乾燥させ細かく刻んだり粉末状にしたものに湯をそそいで飲む飲料。
- Kobucha (Konbucha) is a beverage prepared by pouring hot water onto thinly sliced/powdered dry konbu (kelp).
- 浄土真宗では、修正会(在家の場合は、1月1日~3日)後の1月4日朝の勤行後に下げ、汁粉などにして食べる。
- In Jodo Shinshu sect, kagami-mochi is taken down after the devotional exercises are performed on the morning of January 4th, after shusho-e (for lay believers, during January 1-3), whereupon the rice cakes are made into shiruko, etc., and eaten.
- 粉河寺縁起絵巻(こかわでら えんぎ えまき)は、日本の代表的な絵巻物の一つであり、国宝に指定されている。
- Kokawadera Engiemaki (a picture scroll of the legends of Kokawadera Temple), one of representative picture scrolls in Japan, is designated as a national treasure.
- これは太閤秀吉の花大桐が版木を用いたのに対して、型紙を用いて胡粉(こふん)を盛り上げた技法の違いである。
- This is due to the difference in the method to heap up whitewash by using model paper, while the hana-ogiri of Taiko Hideyoshi used a printing block.
- 塩は単なる粗塩の他、抹茶(抹茶塩)、カレー粉(カレー塩)、ユズ皮(柚子塩)、山椒等が混ぜられる事もある。
- Plain arajio (salt) and the mixture of the plain arajio and other ingredients such as Matcha (green powdered tea) (Matcha salt), curry powder (curry salt), Japanese lemon peel (Japanese lemon salt) and sansho (Chinese pepper) will be served with tempura.
- 現在では缶入りの粉わさびやチューブ入りの練りわさびが市販され、一般家庭ではこちらが普通に用いられている。
- Today, canned powdered wasabi as well as tubes of kneaded wasabi are sold, and these products are commonly used at home.
- 手打ちそばの場合、蕎麦粉(製法は蕎麦粉を参照のこと)を鉢と呼ばれる木製の鉢に入れ、水を加えて練り上げる。
- For handmade buckwheat noodles, put buckwheat flour (which has been discussed under Sobako, buckwheat flour) in a wooden bowl referred to as hachi, add water and knead the mixture into dough.
- 原料の蕎麦粉の善し悪しおよび各工程の出来が、香り・喉ごし・見栄え・食感(かたさ他)を左右し味に影響する。
- Quality of buckwheat flour as well as the result of each process influences the scent, smooth sensation when swallowing, appearance and texture (firmness and other) affecting the taste of soba.
- 信濃国山ノ内町・栄村では、大根の細切りした所に、蕎麦粉、熱湯を加えて、かき混ぜ、そばつゆを付けて食べる。
- In Yamanouchi-cho and Sakae-mura in Shinano Province, shredded daikon (Japanese radish) is mixed with buckwheat-flour and water and dipped in sobatsuyu to eat.
- 桐の粉末に正麩糊(しょうふのり)をまぜて作った粘土で、強度を出すために和紙が混ぜ込まれているものもある。
- Toso is the clay made by mixing sawdust of paulownia with shofu-nori (wheat starch paste) and is sometimes blended with washi (Japanese paper) in order to provide strength.
- 焼いた餅または煮た餅に大豆を臼で引いて粉状にしたきな粉に砂糖を若干加えたものをまぶして(混ぜて)食べる。
- Mochi which roasted or boiled in soup: with kinako which is produced by grinding roasted soybeans in a mortar into powder; together with some sugar, both sprinkled on (mixed in) the mochi.
- 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).
- このうち、外陣の壁画12面は1949年の金堂の火災で焼損し、小壁の羅漢図は跡形もなく粉砕されてしまった。
- Among the mural paintings, the fire of the Kondo in 1949 burnt 12 murals of the gejin and completely destroyed the Rakan zu (painting of Arhat) on the kokabe without any remain.
- 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.
- 細かくすり潰したり叩いた肉に、鶏卵やヤマノイモやパン粉などのつなぎと生姜や塩や醤油などの調味料合を加える。
- Finely ground or smashed meat is thickened with chicken eggs, yam, bread crumbs, and so on and is seasoned with ginger, salt, soy sauce, and so on.
- 多くの揚げ出し豆腐は、片栗粉を豆腐にまぶして揚げたものであるが、小麦粉のレシピも紹介されていることがある。
- In most Agedashi dofu, the tofu is dusted with starch and deep fried, but there is another recipe in which the tofu is dusted with flour.
- 基本的には一般家庭の冷蔵庫などで使われる脱臭炭や、タバコのフィルターに入っている黒い粉末と同じものである。
- Basically, it is same as charcoal contained in deodorizers for home-use refrigerators or black powder in cigarette filters.
- 蕎麦粉に含まれるタンパク質は小麦粉と違ってグルテンを形成しないので、水だけを加えて練ってもまとまりにくい。
- Since, unlike protein contained in wheat flour, the protein contained in buckwheat flour does not form gluten; it is difficult to make dough with buckwheat flour if it is mixed with water alone.
- 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').
- 饅頭(まんじゅう)とは小麦粉などを練って作った皮(生地:きじ)でアズキ餡などの具を包み、蒸した菓子である。
- Manju is a cake steamed with fillings such as azuki-bean paste wrapped in the cake dough which flour is kneaded into.
- 現在は複数のメーカーから各種のカレー粉が発売されているが、基本的にはC&B社のカレー粉に倣ったものである。
- At present, more than one manufacturer sells various kinds of curry powder, but they are basically modeled on the C&B product.
- だし汁にカレー粉を加えてカレー風味にしたものか、だし汁で延ばした和風カレーをつゆとして用いたうどんである。
- Curry Udon is Udon noodles in soup cooked by one of two methods, one is curry-flavored soup made by adding curry powder to the soup broth, and the other is by diluting Japanese style curry with soup broth.
- 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.
- 白こし餡(手亡豆等の隠元豆、あるいは白小豆の餡)と薄力粉をまぜて蒸したものに砂糖水をくわえねりあげたもの。
- White bean paste (white kidney bean or white azuki bean paste), and weak wheat flour are mixed and steamed to which sugar water is added.
- 竹輪に似た食品にちくわぶ(竹輪麩)があるが、ちくわぶは小麦粉を原料とする麩の一種であり魚肉練り製品ではない。
- There is a food called chikuwabu (a tube-shaped cake of flour paste) which is similar to Chikuwa, however chikuwabu is type of fu (cake of flour paste) which is made out of wheat flour, and is not kneaded fish cake.
- 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.
- 高知県とその周辺でよく作られる皿鉢料理では、甘味の料理として小倉汁粉が鉢に盛って出され、ぜんざいと称される。
- In Sawachi-ryori (an assorted cold food served on a large plate) celebrated and commonly prepared in Kochi Prefecture and its surrounding areas, the ogura jiruko is served in a bowl as a sweet dish which is referred to as zenzai.
- 胡粉などの顔料、膠、硯、墨、絹、和紙、刷毛、付立筆や彩色筆等の筆、陶磁器の筆洗(ひっせん)などが必要である。
- Pigments such as shell lime as well as glue, ink slabs, ink sticks, silk, Japanese paper, paint brushes, tsuketate-fude (paint brushes), coloring brushes and ceramic brush washers and other items are needed.
- 去ろうとする行者に、佐太夫が在所を尋ねると、紀伊国那賀郡風市村にある粉河寺である、という返答がかえってくる。
- Satayu asked the pilgrim where he lived, and the pilgrim replied that he lived in Kokawa-dera Temple in Kazeichi Village, Naga District, Ki Province.
- 具は、蛤(はまぐり)などの貝(ばい)殻を焼いて粉末にした白色顔料の胡粉に膠や腐糊 と顔料を混ぜたものである。
- An ingredient is made with whitewash, a white powdered pigment from a burned shell such as a clam, mixed with kusare-nori glue (an adhesive made from wheat flour) and pigments.
- 他にも、その他の雑穀類と同様、団子にしたり、野菜を煮立てた中に蕎麦粉を入れてかき混ぜるような食べ方もあった。
- Other ways of eating soba included dango (balls) as with other minor cereals and mixing buckwheat flour into the vegetable stew.
- 京都には「唐板」もしくは「唐板煎餅」といわれる、小麦粉・卵(後年に加わった?)・砂糖から作られる煎餅がある。
- In Kyoto, there is a senbei which is made from wheat flour, eggs (which may have been added in later years) and sugar and is called 'karaita' (唐板) or 'karaita-senbei.'
- つまり、中国の「煎餅(ジエンピン jiānbǐng)」は小麦粉などの粉を水で練って、鉄板で焼いたものである。
- Therefore, '煎餅' (jianbing) in China is a food made by baking the batter of flour (such as of wheat) and water on a hot iron plate.
- そこでC&B社は、あらかじめスパイスを調合した「カレー粉」を考案、「C&Bカレーパウダー」として売り出した。
- For this very reason, C&B devised 'curry powder' in which spices are readily mixed and the company sold it as 'C&B Curry Powder.'
- 奈良時代に遣唐使によって中国から渡来した小麦粉の餡入りの団子菓子「混飩(こんとん)」に起源を求める説もある。
- There is also a theory that Udon noodles originated in 'Konton' a kind of sweet dumpling introduced from China by Japanese envoys to the Tang Dynasty during the Nara period.
- 原形はもち米と小麦粉を細長く練り2本を索状によりあわせて油で揚げたもので、現在の油条に似たものと考えられる。
- The original form was two thin long strips of dough made from glutinous rice and flour twisted together deep-fried in oil, which is believed to have been similar to present Sweetened Fried Bread Twists.
- 近年作られる多くの火棚は装飾目的で格子状に作られるが、本来格子状では火の粉や煙が通り抜けるので役に立たない。
- Many Hidanas that have been made recently are grids for decorative purposes, however, they are of no use, as fire sparks or smoke get through them.
- 後にこれに倣って醴酒を、ゴマの肝臓機能強化を知ってか悪酔い止めにと黒ゴマ粉で濁したものが室町時代に用いられた。
- Probably because it was known that sesame enhances the liver's functioning, reishu (sweet half sake) darkened with black sesame powder was used to cure hangovers later in the Muromachi period.
- かき氷器には粉雪のように細かい粒子のかき氷を削り出すことができるものと氷の薄い切片状のかき氷になるものがある。
- There are two types of ice shaving machines; one is for shaving ice to produce very fine particles of ice like powdered snow and the other to produce small chips of ice.
- 鏡開き(かがみびらき)とは、正月に年神に供えた鏡餅を割り、雑煮や汁粉に入れて食べ、一家の円満を願う行事である。
- Kagamibiraki is an event held to wish for a peaceful year for the family by cutting a kagamimochi (a large, round rice cake) offered to Toshigami (a god of the incoming year) at the New Year, cooking it in zoni (vegetable soup containing rice cakes) or shiruko (sweet red-bean soup with pieces of rice cake), and eating it.
- 台湾の古典的な日式咖哩飯は、肉や野菜の具が少なく片栗粉でトロミを付けた日本の昭和時代のカレーに近い料理である。
- Traditional Japanese golden curry rice (日式咖哩飯) in Taiwan is similar to the curries that had been made in the Showa period of Japan, containing fewer meat and vegetables and having viscosity made with Katakuriko (potato starch).
- 足には絲鞋を履き、背と胸に、牛革、又は重ね貼りした和紙に胡粉を引き紅や緑青で蝶の羽を描いた翼と胸当てをつける。
- They put on shigai (shoes made of silk threads), and wear cowhide or Japanese paper wings on which red or greenish blue butterfly wings were described on top of whitewash base and a bib on their chest and back.
- しかし樹脂分の漆、地之粉や砥之粉等のフィラーの他に、耐水性に乏しい澱粉を配合することで下地の耐久性は低下する。
- However, durability is lowered by blending resin (lacquer), fillers such as Jinoko and Taonoko, and starch, which has less resistance to water.
- 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.
- これらの穀物の粉から作った餅の味付けには、甘味を利かせるものが主体、プラス塩味を加減(時に塩辛いものもある)。
- These kinds of mochi which are produced using grain powder is flavored mainly by sweetness, and sometimes salty flavor is added (some of them are very salty).
- みつまめの原形は江戸時代末期に売られていた糝粉細工の船に赤エンドウマメを入れて蜜をかけた子供向けの菓子であった。
- The original form of mitsumame was a confectionery for children made of red peas in a boat of shinkozaiku (a kind of rice cake) with molasses poured on, at the end of the Edo period.
- しかし、弁当の販売店の中には「から揚げ」として売られているほか、日清製粉の「から揚げ粉」も古くから売られている。
- However, some bento (boxed lunch) shops have been selling products using the name 'karaage'; also, karaage powder named 'Karaageko' which is a product of Nisshin Seifun Inc., have been sold for some time.
- 1941年(昭和16年)~1945年(昭和20年)、戦争による食料統制のため、カレー粉の製造・販売が禁止された。
- From 1941 to 1945, the manufacture and sales of curry powder were prohibited due to food control for the war.
- 天ぷらを作る時に天ぷらだねにつけた、薄力粉と溶き卵と水からなる液状の衣が、油に入れる際に少量ずつたねから離れる。
- When frying tempura, the fluid batter of soft flour and beaten egg is removed from tempura ingredients by bits.
- 中華人民共和国では、小麦粉、アワ、リョクトウなどの粉を水で溶いて、鉄板上に広げて焼いた一銭洋食に似た食品をいう。
- In the People's Republic of China, it means a kind of food made by mixing flour (of wheat, millet, mung beans, etc) with water, then spreading and baking the batter on a hot iron plate, which resembles Japanese 'issen-yoshoku' (an old type Japanese snack resembling a crepe, which is often seasoned by Worcester sauce and topped with finely chopped spring onion).
- 豆腐を薄く平たく切り、2本の串を刺し、火にかけて表裏両面を少し焼き、味噌たれで煮て、上に麩粉を点じたものである。
- It is made by slicing tofu thinly and flatly, roasting the both sides a little over the fire with two skewers put, cooking with miso (bean paste) sauce, and sprinkling fuko (powder of wheat-gluten bread) on the surface.
- 産土神の諭しにしたがって、土佐節を粉にして、酒と醤油とで味をととのえ供したところ、夫の食欲は進んで病気もなおった。
- The woman, according to the advice of Ubusunagami (a guardian deity of one's birthplace), served her husband a dish made from dried bonito powder seasoned with sake and soy sauce, which improved his appetite and he recovered from his illness.
- ヒロウスとはポルトガル語のフィリョース(filhos、小麦粉と卵を混ぜ合わせて油で揚げたお菓子)が語源といわれる。
- The origin of hirousu is said to be filhos (deep-fried sweets mixed with flour and eggs) in Portuguese.
- ゴマ、抹茶、大豆、蕎麦粉、ラッカセイを生地に混ぜる事もあり、現在ではいわゆる駄菓子から高級品まで様々なものがある。
- Sesame seeds, powdered green tea, buckwheat flour or peanuts may be mixed in the karinto dough and there are various types of karinto with its category ranging from the so-called dagashi to the premium product.
- 農林省園芸試験場において杉山温州にトロビタオレンジを受粉させた珠心胚実生から選抜され、1971年に品種登録された。
- It was selected from nucellar seedlings, made by pollinization of the Torovita orange to Sugiyama unshu at the Horticultural Experiment Station of the Ministry of Agriculture and Forestry, and it was registered as a variety in 1971.
- 農林省園芸試験場において長橋温州にジョッパオレンジを受粉させた珠心胚実生から選抜され、1971年に品種登録された。
- It was selected from nucellar seedlings, made by pollinization of Joppa orange to Nagahashi unshu at the Horticultural Experiment Station of the Ministry of Agriculture and Forestry, and it was registered as a variety in 1971.
- そのお礼に小麦粉を水で溶いて薄く伸ばしたものを熱した銅鑼に引き、丸く焼いた生地であんこを包み、振舞ったことが起源。
- To show his gratitude, he mixed flour and water, spread it thinly over a hot Chinese gong and used the round baked cake to wrap bean paste and this was the origin of Dorayaki.
- 雲母は花崗岩の薄片状の結晶の「うんも」で古くは「きらら」、現在では「きら」といい、白雲母の粉末にしたものを用いる。
- Mica is a flake-shaped crystal of granite called 'kirara' in the past and is now called 'kira,' and powdered muscovite is used.
- 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.
- 本来は、良質の灰からとった灰汁で小麦粉を長時間かけて練り、それを切って湯がいてから菜種油をまぶした製法の麺である。
- Originally, the noodles were produced by the method as follows: Flour is kneaded for long hours by applying lye extracted from good quality ash, and then the resulting dough is cut and boiled before sprinkling rapeseed oil.
- 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.
- これはもち米6に対しうるち米4で作った団子を小豆の粉の汁で煮込み、塩味を付けたものであり、その上から白砂糖をかける。
- To make the susuridango, stew dumplings made of mochi-gome (glutinous rice with its carbohydrate molecule consisting of 100% amylopectin) and uruchi-mai (glutinous rice with its carbohydrate molecule consisting of 80% amylopectin and 20% amylose) in a red bean flour soup, while the ratio of mochi-gome and uruchi-mai in the dumpling is six to four, add salt, then sprinkle some sugar.
- こうして出来あがった和三盆は、粉砂糖に近いきめ細やかさを持ち、微量の糖蜜が残っていることから色がかかった白さとなる。
- Created Wasanbon is very fine like powdered sugar and it is lightly colored white due to small quantities of remaining molasses.
- 削り粉(けずりこ)とは、カツオ・サバ・イワシなどの節類を削って削り節を作る時に出てくる細かい粉末を集めたものである。
- 'Kezuriko' are gleanings of powder which is left over after dried fishes (such as a dried bonito, dried blue mackerel, and dried sardines) are chipped off to produce 'kezuribushi' (shaved pieces).
- 小麦粉を水でこねて薄く伸ばした生地で粒餡を包み、円く平らな円盤型に形を整え、油を引いた平鍋で両面と側面を焼いたもの。
- To make kintsuba, coat tsubuan (sweet bean paste containing pieces of azuki beans skin) with batter made of flour and water rolled out into a thin sheet, shape it into a disc and cook the dough on all sides in a greased flat pan.
- 1964年に神奈川県足柄下郡湯河原町の大津祐男が十万温州を母体にポン柑を受粉させた珠心胚実生から選抜した系統である。
- This is from the line selected from nucellar seedlings from the pollination of Ponkan orange to mother Juman unshu, made by Sukeo OTSU of Yugawara-machi, Ashigarashimo District, Kanagawa Prefecture in 1964.
- 又、簡便にした処方として、五倍子粉、硫酸鉄、蠣殻を合わせた粉末を歯に塗るだけのものもあったが、あまり普及しなかった。
- Moreover, as a handy treatment, some teeth were blackened by painting with a powder mixture of fushiko (gallnut powder), iron sulfate, and oyster shell, however, this method was not so popular.
- 一般的なふりかけの製法は、原料を粉砕し調味料で味付けしたあと完全乾燥し、他の具などを混ぜ合わせフレーク状に仕上げる。
- The general process of making furikake is to crush the ingredients, add seasoning and dry them completely, then mix them with other ingredients to make it flaky.
- 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.
- 砂糖が貴重品だった時代の名残ともいわれるが、古い時代の卓袱料理の献立では汁粉以外の菓子類等が出されており、確証は無い。
- It is said that Ume Wan is a legacy from times when sugar was a precious commodity, but according to the menus of the Shippoku Cuisine in ancient times, some sweets other than shiruko were also served; hence this opinion remains inconclusive.
- 葛切り(くずきり)は、葛粉を水で溶かしてから加熱し、冷却して板状に固めたものをうどんのように細長く切った麺状の食べ物。
- Kudzukiri, a noodle for eating, is made with heated kudzu flour that has been dissolved in water and then set into a board shape by cooling, after which it is cut into long, thin forms udon (Japanese wheat noodles).
- 串カツ(くしカツ)は、小ぶりに切った肉や野菜などを串に刺して、小麦粉、溶いた鶏卵、パン粉の順に衣をまぶして揚げた料理。
- Kushikatsu is a skewer dish with bite-sized meats and vegetables on the skewer breaded with flour, eggs and bread crumbs, which is deep-fried.
- 豚カツのように豚肉にパン粉をまぶし、油で揚げる形態もあるが、フライパンに少量の油を垂らして焼くものなど多種多様である。
- Styles of preparing pork cutlets vary considerably: Some are covered in bread crumbs and deep fried like the Japanese style tonkatsu, whereas others are fried in a frying pan with a small amount of oil.
- 過去に、給食でそば粉を使用した蕎麦を食べた事が原因で発作をおこし、吐瀉物が気管に入って小学生が窒息死した事故があった。
- In the past, there was an incident where an elementary school pupil suffocated to death when his own vomit blocked his bronchial tube after eating buckwheat noodles served for lunch at school that caused an allergy seizure.
- 大阪府岸和田市のかしみん焼きや兵庫県神戸市長田区のにくてんの様に、一銭洋食系統の粉物料理が作られ続けている地域もある。
- In some areas flour dishes similar to Issen Yoshoku are still being made, such as kashiminyaki in Kishiwada City, Osaka Prefecture and nikuten in Nagata Ward, Kobe City, Hyogo Prefecture.
- いずれの場合も、漢方薬で消化を助けるとされるサンショウの粉を振りかけて食べる習慣がある(関東で始まった風習とされる)。
- In either case, it is a custom to eat eel kabayaki with powdered sansho, a Chinese medicinal herb that is considered to aid digestion (the custom is considered to have started in Kanto region).
- そのため、狩野派の絵師には、絵師個人の個性の表出ではなく、先祖伝来の粉本(絵手本)や筆法を忠実に学ぶことが求められた。
- Consequently, the painters of the Kanoha group needed to learn ancestral painting examples and ways of painting without expressing their individuality as painters.
- 島根県や鳥取県の一部では、一般に「汁粉」や「ぜんざい」と使われることが多いアズキに餅を入れたものを雑煮と呼ぶ場合もある。
- In some areas of Shimane Prefecture and Tottori Prefecture, zoni is a soup with mochi and azuki beans which are usually used for making shiruko (sweet red-bean soup with pieces of mochi) or zenzai (baked mochi with red bean sauce).
- 現在一般的に売られているものは、硫酸や塩酸などで澱粉を溶解し、色や独特の風味を取り除いて漂白されたものがほとんどである。
- Today, most of the kanten sold in markets is a product that's bleached following the removal of any color and typical flavor of seaweed; this is done by dissolving the starchy substance with sulphuric acid, hydrochloric acid and so on.
- 関西で言うところのぜんざいを汁粉と呼ぶ関東地方では、餅や白玉に汁気のない餡をかけたものを「ぜんざい」と称することがある。
- In the Kanto region where the dish known as zenzai in the Kansai region is called shiruko, 'zenzai' refers to the mochi or shiratama dumpling dish with a dry azuki bean paste.
- 種切り まだ35℃近くの蒸し米を薄く敷き詰め、篩(ふるい)から種麹(たねこうじ)、すなわち粉状の黄麹菌を振りかけていく。
- 'Tanekiri' - In this process, steamed rice, which is as warm as approximately thirty-five degrees centigrade is spread and seed koji, namely powder-like yellow aspergillus is sprinkled using a sieve.
- しかし、調理時間の短縮やソースがからみやすい等の理由で、粉をまぶして揚げたものについても油淋鶏として紹介される事が多い。
- However, the variation of this dish that is fried after being coated with flour is also often referred to as yurinchi, due to the fact that the original method is time-consuming and the sauce tends to become stuck to the chicken while cooking.
- 揚げ玉もイカフライの天かすを用いたり、いか粉を生地に配合して風味を付けた天かすといか天の破片少々を混合したものを用いる。
- Tenkasu of ika furai is used as agedama and tenkasu flavored with the dough blending squid powder and a bit of broken pieces of fried squid are blended and used as agedama.
- なお、蕎麦そのもの麺質(粉質や種類など)に違いがあるとする考え方や、ざる蕎麦が「上」で盛り蕎麦が「並」とする考えもある。
- There are additional perspectives that there is a difference in the quality of noodles (such as the quality of buckwheat flour and variety) and that zaru soba is 'fine' while mori soba is 'average' in terms of the noodle rating.
- 十割蕎麦では、湯を加えて蕎麦粉のデンプンの糊化を促進するか、別途蕎麦粉を糊化させたものをつなぎとして使用する場合もある。
- As the binding agent for Juwari soba, either hot water is added to buckwheat flour to accelerate starch gelatinization or buckwheat flour which has been gelatinized separately is sometimes used.
- ソバの実を挽くと中心から挽かれて出てくることから、後から出てくる粉に比べて、最初にでてくる一番粉が白く上品な香りを持つ。
- When milling buckwheat berries, since the core part gets ground first, grade one flour comes out first (ichibanko) and is white and has fine scent.
- 渡来陶磁器の大部分は中国や東南アジアのもので、わずかに朝鮮の青磁や粉青沙器もみうけられるが、特に重んじられた形跡はない。
- Most of the ceramic ware coming from abroad was made in China and Southeast Asia, and although some Korean celadon and Bungjeong ware can be found, it seems that these were not particularly prized.
- 現在はインドのスーパーマーケットでも「カレー粉」が並んでおり、その消費量は世界第一位(ちなみに世界第二位は日本)である。
- At present, 'curry powder' is available at supermarkets in India and the country's consumption of curry powder is the world's number one (Japan ranks second).
- たい焼き(鯛焼き、たいやき、タイヤキ)は、小麦粉などを鯛の型に入れて焼いた日本の菓子で、主に日本で製造・販売・消費される。
- Taiyaki is a Japanese sweet made by baking batter in sea bream shaped molds, and it is mainly manufactured, sold and eaten in Japan.
- 寒天を用いて粒餡を四角く固めたものの各面に、小麦粉を水でゆるく溶いた生地を付けながら、熱した銅板上で一面ずつ焼いてつくる。
- To make kakukintsuba, first, make rectangular solid gel cakes with tsubuan and agar solution, coat one side of the tsubuan cake with thin batter made of flour and water at a time, sear the coated side on the hot copper griddle immediately and repeat the coating and searing process until all sides have been done.
- 熟した実の皮の乾燥粉末(粉山椒)は、香味料としてウナギの蒲焼の臭味消し、味噌汁の香付け、七味唐辛子の材料として用いられる。
- The dried powder (called kona (powder) sansho) of the ripened fruit pericarp is used as flavoring that cleans away the odor of grilled eel, as a flavoring ingredient in miso soup, and as an ingredient in shichimi togarashi (a ground mixture of red pepper and aromatic spices).
- 大阪地方を中心とする関西風お好み焼きの調理法の基本は、小麦粉の生地に刻んだキャベツを混ぜて、温めた鉄板上で焼くものである。
- The basic way of cooking Kansaifu-okonomiyaki centered on the Osaka region, is to mix shredded cabbage with the flour dough and grill it on a heated iron plate.
- 古くは、同じく蕎麦粉を練った食品である蕎麦掻き(そばがき、蕎麦練りとも言う)と区別するため蕎麦切り(そばきり)と呼ばれた。
- In ancient days, to differentiate soba noodles from sobagaki (also known as sobaneri) which was also made by kneading buckwheat flour, the former was referred to as sobakiri.
- イタリアのポレンタや、東アフリカにおけるトウモロコシの粉など穀物粉に湯を加えて練り上げた主食のウガリなどに似た製法である。
- They are similar to the cooking method of Italian polenta and East African ugali which are made by kneading a mixture of boiled water and grain flours such as corn flour.
- 青森県北津軽郡板柳町には、川口あんぱんと呼ばれる小麦粉を原料としたカステラ風の生地で白餡を包んだ饅頭状の和菓子が存在する。
- Kawaguchi anpan from Itayanagi-machi, Kitatsugaru-gun, Aomori Prefecture is a manju-like Japanese sweet wrapping of shiroan with castella-like sponge cake made from wheat flour.
- 中華料理由来の月餅や饅頭は、小麦粉から作った「餅」が発達・改良されてきたものであり、麺類もその派生であるともいわれている。
- Yuĕ-bing (moon cake) and mán-tou (dumpling) originated from Chinese cooking are established by developing and improving 'mochi' made from wheat flour, and it is sometimes said that noodles branched off from this.
- こんにゃくの粉末と混ぜ合わせて成形した「おからこんにゃく」が肉の代用となる健康食材として、2006年頃から注目を集めている。
- Okara konjac' which is made by mixing okara with konjac powder and molding has attracted attention as a healthy food that can be a meat substitute since around 2006.
- 漆器の表面に漆で絵や文様、文字などを描き、それが乾かないうちに金や銀などの金属粉を「蒔く」ことで器面に定着させる技法である。
- In the technique, pictures, patterns, or letters are drawn with urushi (a Japanese lacquer) on the surface of lacquerware, and metal powder, such as of gold or silver, is sprinkled before the urushi dries to secure the design on the lacquer surface.
- 小麦粉を水またはカツオ・昆布出汁でダマにならないよう溶き8時間程度寝かせる(水の分量は粉と同じ重量をおおむねの目安とする)。
- Mix the flour with water or the soup stock of bonito or konbu (a kind of kelp used for Japanese soup stock), beat it well and let it stand for about eight hours (the amount of water is the same as that for flour, as a rough indication).
- 「餅」という字は、もともと中華人民共和国では主に小麦粉、アワ、リョクトウなどの粉を水で練って、平たく成形した食品全般を指す。
- The original meaning in the People's Republic of China of the character '餅' (which, in Japan, is read as 'mochi' or 'hei' or 'bei' depending on use and means a rice cake) is the whole range of foods made by mixing with water the flour of wheat, millet, mung beans and the like, then being kneaded and formed into a flat shape.
- 静岡県浜松市の細江~引佐近辺では黒糖を用いた小麦粉の皮で黒餡を包んだ茶饅頭の一種をみそまんじゅう(あるいはみそまん)と呼ぶ。
- Around Hosoe and Inasa in Hamamatsu City, Shizuoka Prefecture, black bean paste is wrapped in flour dough mixed with brown sugar, and this type of cha-manju is called miso-manju (or miso-man).
- フリーズドライの梅の粉末を角切り昆布茶にまぶした梅昆布茶は、最近では正月やおめでたい席にだす福茶の習慣に用いられることもある。
- Lately, umekobucha, which is produced by covering square Kobucha with freeze-dried plum powder, is sometimes used for fukucha (lucky tea) that is served on New Year's Day and/or other happy occasions.
- 季節に応じたさまざま味の八ッ橋を発売しており、八ッ橋に使われる米粉を使った純米シフォンケーキなど新しい商品の開発も行っている。
- They sell Yatsuhashi of various tastes according to the season, and also develop new products such as rice tube cake made with rice flour used for Yatsuhashi.
- このためかき氷器の製造メーカーはブロックアイス用からキューブアイス用に移行し、粉雪状のかき氷と薄い切片状のかき氷に二分された。
- Therefore, manufacturers of the ice shaving machine shifted from machine for block ice to machines for producing cubed ice and shaved ice is divided into two types, powdered snow and small chips of ice.
- 鰻丼(うなどん、うなぎどんぶり)は、丼に入れた飯の上にウナギの蒲焼を乗せ、タレと好みによりサンショウの粉を振りかけた日本料理。
- Unadon, or unagi-donburi, is a Japanese cuisine consisting of boiled rice in a bowl topped with kabayaki (broiled eel) and poured tare (a special sauce for broiled eel) on it, and as one's preference, some powdered sansho (Sichuan pepper) added on top.
- 杉線香は、3ヶ月ほど乾燥させたスギの葉を粉砕機や水車を用いて粉末にしたものに湯とノリを加えて練り、線状に成型・乾燥させたもの。
- Cedar Senko is the product which uses, as materials, cedar leaves that were powdered by a crusher or a water mill after drying for about three months and is produced through the process of kneading with hot water and paste added, molding and drying.
- 作り方はほぼ普通の小倉汁粉と同じだが、餅や白玉団子の代わりに、鳴門巻きや蒲鉾、ホウボウなどの茹でた魚が丸ごと入れられる事もある。
- The recipe for the above-mentioned zenzai is virtually identical to that for the ordinary ogura jiruko but, in some cases, naruto-maki (kamaboko with the pattern of the well-known tidal whirlpools off the shore of Naruto City), kamaboko (boiled fish paste cake) or a whole boiled fish such sea robin substitutes for rice cakes or rice flour dumplings.
- 本葛粉の生産はクズの根を掘り出す人の高齢化と天然資源の減少によって、現在、国内で出回る本葛粉にしめる中国製の割合が高まっている。
- The ratio of Hon-kudzu-ko made in China to that coming onto the domestic market has risen recently due to the decreases domestic production of Hon-kudzu-ko, which has been caused by the aging of the experts who dig out the root of the kudzu vine, as well as by the decreasing amount of natural kudzu vine.
- As to production of hon-kuzu, because of the aging of those who dig the roots of kudzu plant and decrease of natural resource, the ratio of the China-made powder available in Japan is currently increasing.
- 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.
- また、蕎麦粉の節約のため、細切りのダイコン(薬味とは異なる)や、春にはセリなどをゆでて、麺と混ぜて盛りつけて食べることもあった。
- To cut down the amount of buckwheat, daikon radish cut into matchsticks (not as a condiment) and boiled wild spring vegetables such as Japanese parsley were sometimes mixed with the noodles.
- 元来は「そば粉だけで打ったそば・そば粉に少量のつなぎを加えただけのそば・小麦粉などの混ぜものが少ないそば」を意味するものだった。
- Kisoba originally meant noodles; that were made only from buckwheat flour, and a small amount of binding agent or from buckwheat flour and a very little additive such as wheat flour.
- 一般的には中華まんを指すが、北海道では小麦粉、砂糖、卵を原料とするパンケーキ状の生地(中花種)で餡を挟んだ菓子を指すことがある。
- Although it generally refers to chuka-man (Chinese steamed bun), in Hokkaido, it refers to a sweet with bean paste filling wrapped in the pancake-like dough (chukadane '中花種' in terms of Japanese traditional confectionery) made from flour, sugar and egg.
- やがて鎌倉時代になると、聖一国師など入宋した禅僧らが小麦粉で作る素麺を博多経由で日本に持ち帰って「切麦(きりむぎ)」が誕生した。
- In the Kamakura period, Zen priests like Shoichi Kokushi, who went to the Sung dynasty, introduced thin noodles made from wheat-flour to Japan via Hakata, which was the origin of 'Kirimugi' (wheat cut noodles).
- なお、日本放送協会のためしてガッテンでは2009年4月22日の放送でパン粉の代用として麩と寒天を使用する方法を紹介している()。
- Broadcasted on April 22, 2009, a TV program, 'Tameshite Gatten' (Experience and Understand), of Japan Broadcasting Corporation introduces the way to use 'fu' (bread like pieces of wheat gluten) and 'kanten' (Japan agar) instead of using bread crumbs.
- 柏餅(かしわもち)は、平たく丸めた上新粉の餅を二つに折り、間に餡をはさんでカシワ又はサルトリイバラ科の葉などで包んだ和菓子である。
- Kashiwamochi is a Japanese confectionery made by doubling a flatly rounded rice cake, putting bean jam in the middle, and wrapping it in an oak leaf or a leaf of Smilacaceae.
- 1973年に愛媛県立果樹試験場において南柑20号にパーソンブラウンを受粉させた珠心胚実生から選抜され、1994年に品種登録された。
- It was selected from nucellar seedlings, made by pollinization of Parson Brown to Nankan 20 Go at Ehime Fruit Tree Experiment Station in 1973, and it was registered as a variety in 1994.
- 小麦粉、砂糖、水飴を水で混ぜて作った生地に白味噌を加え、平鍋に流しいれて形を整え、表面にケシ粒を散らして、上から天火で焼いたもの。
- Flour, sugar, and starch syrup are mixed together, with white bean paste added to create a dough, which is poured into a pan and shaped, sprinkled with poppy seeds, and scorched at the top.
- 石室の床にはベンガラ(酸化鉄)と呼ばれる赤色の粉が撒かれており、その上に円礫と呼ばれる握りこぶし程の石が敷石として散りばめてある。
- On the floor of the stone chamber, red powders called Bengal (iron oxide) were spread and the fist-size stones called Enreki (conglomerate) were scattered about.
- 現在はうま味調味料が主体の粉末昆布茶が一般的であるが、2cm角に切った角切り昆布茶が登場し、昆布出汁の旨みが相まって人気が出ている。
- Although powdered Kobucha whose main ingredient is umami-chomiryo (good taste seasoning) is popular at present, square Kobucha of two centimeters is increasingly popular combined with the good taste of konbu soup stock.
- たこ焼き(たこ焼、蛸焼、たこやき)は、小麦粉の生地の中にタコの小片を入れ直径3cm〜5cmほどの球に焼き上げた大阪発祥の料理である。
- Takoyaki is a baked ball of wheat flour of three to five centimeters in diameter, into which a small piece of octopus is put, a dish originated in Osaka.
- 「霧下そば」について、狭義では戸隠そばの中でも昼夜の気温差が激しく霧の発生する場所で獲れたソバやそば粉やそれで作った蕎麦だけを指す。
- With respect to 'Kirishita soba,' in the narrow sense, it is a type of it means buckwheat produced in the foggy area where there is a large temperature difference between morning and night in the Togakushi region, buckwheat flour made from the buckwheat, and buckwheat noodles made from buckwheat flour.
- 女性ほど濃厚ではないが男性貴族にも化粧の習慣が広まり、公家化した平氏の武将の中には、眉を引眉にし薄く白粉を刷いて出陣した若者もいる。
- The custom of makeup also became popular among noblemen although their makeup was lighter than women's makeup, and some young samurai men in the Taira clan, whose behavior and culture became the court noble style, even changed their eyebrows to hikimayu (painted eyebrows) and powdered their faces lightly before going into a battle.
- この羅漢図壁画については、明治時代以前に5面がすでに塗りつぶされており、残りも1949年の金堂の火災の際に粉砕され、現存していない。
- Regarding this Rakan zu, five murals were already painted over before Meiji period; the remaining murals were ruined by fire of the Kondo in 1949 and do not exist today.
- 夏の和菓子であれば、涼を感じさせるために葛粉などを用いて透明感ある作品に仕上げるといった具合に、季節感の表現一つにも材料を吟味する。
- During the summer season wagashi products are produced using starch, and so on to instill a sense of refreshment; each single ingredient is chosen carefully to express the season.
- 小麦粉、砂糖、重曹などからつくった生地を魚の鯛をかたどった焼き型に流し入れて焼き、片側に餡(小豆のアンコ)をのせて両側を合わせて焼く。
- To make taiyaki, first the batter made of flour, sugar, and soda is poured into sea bream shaped molds and then azuki bean paste added before the two sides of the mold are joined together.
- 行者は修行の中に「五穀十穀」があるが、そばは該当せず、また火を使わなくても食する事ができる点を理由に、そばの実や粉を常備食としていた。
- As part of training, ascetic monks observed abstention from the five main cereals or all grains but since this requirement did not apply to buckwheat and since buckwheat berries and buckwheat flour could be eaten uncooked, these items were regularly food for those trainee monks.
- 蕎麦(蕎麦粉)は材料・加工品ともにアレルギー物質を含む食品として食品衛生法施行規則、別表第5の2による特定原材料として指定されている。
- Soba (buckwheat flour), as a food ingredient and also as processed food, has been designated as a specific raw material being a foodstuff which contains allergen in accordance with the Enforcement Regulation of the Food Sanitation Law, Schedule 5-2.
- アメリカでは、コーヒー豆をミルで挽いた粉状のもの(レギュラーコーヒー)を缶詰にしたものを「Can Coffee」と呼ぶ(⇒和製英語)。
- In the United States, mill-ground coffee beans in a powdery state (Regular coffee) and canned is called 'Can Coffee' (=>Waseieigo Japanese word constructed of elements from one or more English terms).
- 多くは、紅殻(べんがら)と呼ばれる酸化第二鉄(赤サビ)を主成分とした粉末にエゴマ油などを混ぜて塗られているため、紅殻格子とも呼ばれる。
- They are also called 'Bengara-koshi' because many of them are painted with a paint produced by mixing a material containing, as a principal component, particles of ferric oxide (red rust) called 'Bengara,' and egoma seed oil.
- 原料となる米・ムギなど穀物の粉に水を加えて練り固めたものに、自然界に存在するクモノスカビ・ケカビの胞子が付着・繁殖してできるものである。
- It is produced by adding water to raw materials, grain powder such as rice and wheat, and stiffening them by kneading and spores of rhizopus or mucon existing naturally adhere to and grow on it.
- 卵に火が通ったらひっくり返し、卵の面にソース (調味料)を塗り(出来ればハケが好ましい)、好みでその上に青海苔、削り節粉、いか粉を振る。
- When the eggs are cooked up, turn it over, coat the egg surface (if possible, using a brush) with the sauce (seasoning) and sprinkle it with aonori-ko, shavings of dried fish and squid powder, if you like them.
- 「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.
- 製法が京都から江戸に伝わると、「銀よりも金のほうが景気が良い」との理由から、材料が小麦粉に、また名前が「きんつば」に変わったとされている。
- It is said that, when the gintsuba recipe introduced from Kyoto to Edo, wheat flour was substituted for rice flour for the batter and the name was changed to kintsuba (golden sword guards) as gold is more valuable than silver.
- これは極薄の天具(てんぐ)帖紙に透かし紋様ではなく、胡粉(ごふん)の具などで木版摺(す)りしたもので、のちに型染めで捺染するようになった。
- Montengujo was originally made by block-printing mulberry paper, instead of watermarking the same, with whitewash, etc, but thereafter came to be made by stencil printing.
- 茶には眠気の除去や利尿作用などさまざまな効能があるが、特に抹茶は茶葉を粉にして飲むため、葉に含まれる栄養素をそのまま摂取することができる。
- While, in general, tea has various positive effects such as the elimination of sleepiness, diuretic benefits, etc, especially powdered green tea has the advantage of nutrients that can be directly ingested.
- その他に世界各国で、「穀物の粉」を水を加えて練って蒸しあげたものも、餅といい、日本では練り餅ともいうが、餅といえば搗き餅をさす場合が多い。
- In addition, a kind of food which is produced by adding water to 'grain powder,, kneading, and steaming the kneaded mixture, is also called mochi in various countries in the world and, in Japan, is also called neri-mochi (kneaded mochi), however, mochi often refers to tsuki-mochi in Japan.
- 関西などで用いられるぜんざい(善哉)の語は田舎汁粉あるいは小倉汁粉の事を指し、汁粉という言葉は漉し餡を用いた御前汁粉についてのみ用いられる。
- The term 'zenzai' used in areas including the Kansai district means either Inaka jiruko (country style sweet bean soup) or Ogura jiruko and the term 'shiruko' specifically refers to Gozen jiruko made from the strained bean paste.
- 白玉粉(もち米を挽いたもの)や餅粉など、もち米をひいてできた粉に水分を加え軟らかく練り、そこへ砂糖や水飴を加えた後に加熱をしながら練る製法。
- The process comprising, in order, adding water to ground glutinous rice powder such as refined rice flour (ground glutinous rice) or mochi-ko (rice cake flour), kneading until soft, adding sugar or starch syrup, and kneading on heating.
- その他、微細製粉により手打ち十割蕎麦をつくる方法、押し出し麺により製造する方法、粗挽き蕎麦粉を水練りにより製造する熟練の手打ち製法等がある。
- There are additional methods for making Juwari soba such as; by fine milling buckwheat flour, by using a noodle machine to push soba dough through fine holes or by kneading coarsely milled buckwheat flour and water by hand of a master soba chef.
- 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.
- 半纏と前掛けには蔵の名前が染め抜かれ、造り仕舞い(つくりじまい)のときなどに鯛の粉菓子や下駄などとともに新しい半纏と前掛けが蔵から贈られた。
- A hanten and an apron respectively had a brewery's name relieved on its colored field, and these items were newly given to a worker from the brewery at the end of the sake brewing process of the year, along with some other gifts such as sea bream-shaped candy and a pair of Japanese wooden sandals.
- 広義の「煎茶」とは、茶葉を揉まずに乾燥して粉末にした抹茶(てん茶)に対して、茶葉を湯に浸して(煮出して)成分を抽出する「煎じ茶」のことをいう。
- The 'sencha' in the broad sense means 'senji-cha' (tea for decoction) from which the tea is extracted by boiling it in hot water (decoction), in contrast to maccha (powdered green tea, also called tencha), which is made by powdering dried tea leaves without kneading.
- これらは乾燥させた具(かやく)と茶(抹茶)や出し汁の粉末を混ぜたもので、ご飯の上にかけて湯を注ぐとそのまま茶漬けになるという簡便な製品である。
- This was a simple product make of a mixture of dried ingredients, powered green tea, and powdered soup stock, which was put on rice before pouring hot water over it to make chazuke.
- 「乾めん類の日本農林規格」(JAS)の「干しそばの規格」において、蕎麦粉の配合割合が40%以上の麺を標準品、50%以上の麺を上級品としている。
- According to the 'Standard for dried buckwheat noodles' under the 'Japan Agricultural Standards (JAS) for Dried Noodles,' soba with a minimum of forty percent buckwheat flour content is rated as standard quality and that with a minimum of fifty percent buckwheat flour content is rated as superior quality.
- 江戸時代に製粉法が開発されて白いコンニャクを作ることが可能になったがコンニャクらしくないと評判が悪かったため、意図的に色をつけるようになった。
- In the Edo period, developing a new milling method made it possible to produce white konnyaku, whose bad reputation resulted in coloring konnyaku on purpose.
- 繋ぎのパン粉は、市販のものをそのまま使うよりも、細かくちぎった食パンを牛乳等でふやかしたものを用いる方が食感が増し、加えて味がまろやかになる。
- What can be said about bread crumbs as a binder is that using bread crumbled into small pieces and soaked in milk makes hamburgers smoother in texture and milder in taste than using bread crumbs commercially available.
- なお、お好み焼き粉と同様に、だしやとろろ芋が最適な状態でブレンドされた「たこ焼き粉」もスーパーなどで入手でき、特にこだわりがなければ十分である。
- However, just as in the case of okonomiyaki, you can purchase 'takoyaki-ko,' wheat flour mixed with dashi broth soup and grated yam in perfect condition, at the supermarket, and it will do as long as you are not very particular about the taste of takoyaki.
- また大日本帝国海軍の巡洋艦「龍田 (軽巡洋艦)」の司厨長が、唐揚げを作る際に小麦粉が無かった為代用に片栗粉を用いて揚げた事を由来とする説もある。
- Some people assert that the name is derived from the fact that due to a lack of flour, the head chef on a cruiser in the Imperial Japanese Navy 'Tatsuta' (龍田) (light cruiser) used katakuriko, in substitution of flour, when he prepared karaage.
- しかしながら、この戦いは丘陵地形を利用した弓兵集団の集中射撃によって、これまで無敵とされた重武装騎士の集団突撃を阻止粉砕するという戦果を残した。
- As a result, however, in this battle, intense shooting of the spearmen group, from hills, stopped and defeated the rush of heavily-armed knights group which were said to had be invincible so far.
- 滑り止めに「ギリ粉(ぎりこ:松脂を煮詰めて乾燥、粉末状に砕いたもの)」を中指〜人指し指、或は薬指〜人指し指と親指先にまぶし、馴染ませて使用する。
- As an anti-slip technique, they dust the middle finger to the forefinger, or from an annular finger to a forefinger and a thumb tip with 'giriko rosin powder' (pine resin is boiled down, dried and broken into powdered state) and make it fit in.
- 漢方薬で消化を助けるサンショウの実を乾燥させた後に石臼等で挽いた山椒の粉を振りかけ香味を楽しみながら重箱の左隅から食べるのが一般的な作法である。
- Generally, Unaju is consumed from the left corner by applying Sansho (Japanese pepper powder), which is considered to enhance digestion in Chinese medicine, which is dried and milled by a stone mill, in order to enhance the flavor.
- 生のまま又は焼いたものに醤油・砂糖・片栗粉で作った甘辛いタレを搦めたみたらし団子(御手洗串団子)や小豆・枝豆などのつぶ餡や漉し餡を付けて食べる。
- Raw or roasted kushi-dango with sweet-and-salty sauce clinging to it, made from soybean sauce, sugar, and starch powder, is called mitarashi-dango (Mitarai's skewered dumplings) and raw or roasted kushi-dango is also eaten with sweet bean paste with bean skins or with filtered sweet bean paste, made from red beans or green soybeans, clinging to it.
- この時代の権力者は封建社会の安定継続を望み、江戸城のような公の場に描かれる絵画は、新奇なものより伝統的な粉本に則って描かれたものが良しとされた。
- The powers of the time sought the stability and continuity of feudal society, and the paintings for public places such as Edo Castle were supposed to be painted in the style of traditional painting examples; they were not intended to be unique.
- 鍋料理の具としては、昨今、葛を原料に用いず、代わりに廉価なジャガイモ澱粉などを原料にして葛切りを模した食材も一般的に使われるようになってきている。
- Recently, foodstuff imitating Kudzukiri, which is made from cheaper materials like potato starch instead of kudzu flour, has become common as an ingredient in pot dishes.
- ホワイトソース(ベシャメルソース)や茹でたジャガイモを潰したものを俵型や小判型に丸め、小麦粉、鶏卵、パン粉を衣としてつけ、ラードや油で揚げたもの。
- To cook korokke, cream sauce (sauce béchamel) or boiled and mashed potatoes are shaped into flat and oval patties, coated with flour, egg and panko (bread crumbs) and deep fried in hot lard or cooking oil.
- 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.
- 活性炭濾過 生酒(なましゅ)の中に、粉末状の活性炭を投入して行なわれる濾過を炭素濾過(たんそろか)もしくは活性炭濾過(かっせいたんろか)ともいう。
- Filtration with active charcoal: Filtration conducted by introducing powdered active charcoal is called filtration with carbon or filtration with active charcoal.
- 急を聞いた桟敷の尼が、なにか最後のご供養をと考えたが、急であったため餡をつくる時間が無く、きな粉と胡麻をまぶして牡丹餅を作り日蓮に献上したという。
- It is said that a nun in the audience who heard the news quickly made a rice cake coated with soybean flour and sesame for the last meal of Nichiren and served him because she had no time to make sweetened red bean paste.
- このため、1976年(沖縄復帰4年後)に公正取引委員会は、蕎麦粉を使わない「沖縄そば」という名称にクレームをつけ「そば」と称すべきではないとした。
- In 1976 (four years after the return of Okinawa to Japan), the Fair Trade Commission consequently raised an objection about buckwheat-free noodles being named 'Okinawa soba' and subsequently presented their opinion that those noodles not be referred to as 'soba.'
- 足には脚伴の形をした鳥足というすね当てをつけて絲鞋を履き、背と胸に、牛革、又は重ね貼りした和紙に胡粉を引き紅や緑青で羽を描いた翼と胸当てをつける。
- Dancers also put leg guards shaped like gaiters, called 'Toriashi' (鳥足) and wear Shigai (silk shoes); they put wings on their backs and breast pads on their breasts, made of whitewashed leather or multilayered Japanese paper on which drawings of wings in red and aquamarine ink are made.
- 餡(あん)あるい餡子(あんこ)とは、饅頭などの中に入れる具のことで、アズキをはじめとする材料を甘く煮た具や、でん粉を糊化した素材を指すことが多い。
- Bean paste ('an' or 'anko') is an ingredient in manju (buns filled with bean paste) and usually indicates azuki beans or other ingredients boiled with sweeteners or ingredients gelatinized with starch.
- なお、2006年の酒税法改正以前は「その他の雑酒(1)」、清酒から粉末酒までのいずれにも該当しない酒類の内、みりんに性質が類似するものとされていた。
- Prior to the revision of the Liquor Tax Act in 2006, it was designated 'other sake (1)' and considered a type of sake similar in properties to mirin and not classified as refined sake or powdered sake.
- 大陸中国では石膏(硫酸カルシウム)を粉末とし水に溶いたものを凝固剤とするが、古来の日本の伝統的な製法では製塩の過程で生じるにがりが主に使われていた。
- In mainland China, gypsum (calcium sulfate) powered and dissolved in the water is used as a coagulant; however, in the Japanese traditional process used since ancient times, bittern resulting from the process of salt production was mainly used.
- そのため、蕎麦粉だけの蕎麦を売りにしている蕎麦屋は、わかりやすく表示するため「十割蕎麦」あるいは「生粉打ちそば」という表現を用いるのが一般的である。
- Consequently, the specific term 'juwari soba' or 'kikouchi soba' is generally used at those soba restaurants specializing in noodles made only from buckwheat flour.
- 調理方法として、蕎麦粉に熱湯をかけて混ぜ、粘りがでた状態のものを食べる「椀がき」と、小鍋に蕎麦粉と水を合せコンロで加熱しながら練る「鍋がき」がある。
- It has two cooking methods: 'Wan-gaki' which is cooked by mixing buckwheat-flour and boiled water into gruel, and 'Nabe-gaki' which is cooked by heating and kneading the mixture of buckwheat-flour and water in a pot on a stove.
- 室町時代も後半には「紅白粉」という薄紅色の紅粉を混ぜた白粉が流行し、時代の風潮を反映してか女性の化粧はより生き生きとした印象を与えるものに代わった。
- In the latter part of the Muromachi period, the makeup powder called 'beni oshiroi' (beni makeup powder), which is the face powder mixed with light-pinkish beni powder, became popular and the makeup style was changed to what gave women more lively impressions, reflecting the trend of those times.
- 小麦粉に食塩と水を混ぜてよく練った生地を帯状に細く切って乾燥させる製法のもので機械にて製造しているものは「機械素麺(きかいそうめん)」に分類される。
- Somen made by shredding dough made by mixing flour with salt and water and kneading the mixture and drying the shredded dough using a machine is classified as 'machine-made somen.'
- 岩絵具で群青の薄群、白群、緑青の白一番から白緑までの粉状のものは、皿の絵具に膠水をまぜて、中指で十分磨り、何回か水を少量加えて適当な粘稠度にして使う。
- Mix the powdery mineral color such as pulverized azurite, byakugun (a light blue pigment) or malchite (white No.1 to byakuroku (a pale green pigment)) on a pallet with a small amount of glue solution and mash it well with the middle finger until it reaches the required viscosity.
- 自社の焙煎工場とケーキ工場を有し、特にコーヒー豆や挽いた粉については店頭だけでなく全国各地の百貨店、スーパーマーケット、茶葉店などでも販売されている。
- The company has its own roasting plant and cake manufacturing plant, as well as coffee beans and ground powder which are sold not only in shops, but also in department stores, supermarkets and tea shops in various places in Japan.
- 湾の八寶氷同様に、小豆餡、缶詰フルーツ、餅などの具が豊富に盛られおり、味付けによくきな粉を使う点と、ピビンパ同様に食べる前に徹底的に混ぜるのが特徴的。
- Same as Babao Bing in Taiwan, plenty of materials such as red bean jam, canned fruits, and rice cake are included and characteristically soybean flour is often used for seasoning and it is completely paddled before eating same as in Bibimpa (rice with beef and vegetables in a hot stone bowl).
- 乾漆造(かんしつぞう)とは、東洋における彫像制作の技法の1つで、麻布を漆で張り重ねたり、漆と木粉を練り合わせたものを盛り上げて像を形づくる方法である。
- Kanshitsuzo (literally, dry lacquer technique) is one of the oriental wood statue production techniques, in which a statue is formed by layering pieces of hemp cloth soaked in lacquer over a core, and a wood powder and lacquer mixture was thickly applied to create surface details.
- かぼちゃや根菜類など季節野菜主体とした味噌汁に、生地に塩を練りこまずコシを作らない状態で幅広に切った麺を、打ち粉が付いたままの生状態から入れて煮込む。
- Hoto is cooked by simmering fresh Udon noodles covered with Uchiko (wide noodles made from inelastic dough that is affordable by kneading without applying salt) in miso soup, the main ingredients being seasonal vegetables such as pumpkin and root crops.
- 松明の火の粉も飛び火の用心から川べりで行われたが、あの世である暗い彼岸から三途の川を渡ってこの世に帰ってくる川面を照らす道案内や目印の意味合いがある。
- As the event would spread sparks from the torches, it was held on a riverbank as a precaution against fire; this also acted as a landmark to guide souls to this world by lighting up the surface of the river for those who were coming back from the dark higan, or the other world, across Sanzu-no-kawa (Sanzu River).
- 現在では、蕎麦粉の割合が明らかに低いと思われる駅前の低価格立ち食い蕎麦店等でも「きそば」のぼりは堂々と掲げられており、その意味は希薄化してしまっている。
- Nowadays, the 'kisoba' labara are proudly displayed in front of cheap stand-up-eating soba noodle shops near the station that obviously seem to serve soba with a low percentage of buckwheat content diluting its purpose.
- うどん用の香辛料として江戸時代中期まではコショウが用いられたが、近世以降現代までもっとも一般的なのは、粉末状の赤唐辛子(一味唐辛子や七味唐辛子)である。
- While pepper had been used as a spice for Udon noodles until the middle of the Edo period, powdery red pepper (cayenne pepper powder and shichimi togarashi [a mixture of red cayenne pepper and other aromatic spices]) has become the most popular spice since the early modern age.
- なお、「すすりだんご」と称するものは現在でも大分県等に残っており、トウモロコシ粉団子の汁粉を指したり、団子を野菜と煮たすいとんのような料理を指す事もある。
- The food referred to as 'susuridango' still remains in existence in some areas including Oita Prefecture, where the susuridango sometimes means shiruko with corn flour dumplings or a dish like suiton (a dish made of dumplings stewed with vegetables).
- 本葛粉は生産量が少なく高価であるため、現在「本葛粉」として市販されている物でさえコムギやジャガイモ、サツマイモ(甘藷)やなどのデンプンを混入した物が多い。
- Because Hon-kudzu-ko is expensive due to its small production, various goods that have come onto the market include starch extracted from wheat, potato, sweet potato and others, even if they are labeled 'Hon-kudzu-ko.'
- Because the production of hon-kuzu is little and it is expensive, even most of the products sold as 'hon-kuzu' is mixed with starch of wheat, potato, sweet potato and so on.
- 片栗粉と小麦粉の衣の大きな差として、揚げたあとの油切れ、衣の食感、また片栗粉の場合、熱いだし汁をかけ少し時間を置くとつゆに適度なとろみが出る等違いがある。
- There is a big difference between a starch coating and a flour coating; they differ in oil absorbency after deep frying and texture; pouring hot dashi-based sauce on the starch coating one and leaving it for a while make the sauce become moderately thick.
- あぶり餅(あぶりもち)は、黄粉をまぶした親指大の餅を竹串に刺し、炭火であぶったあと白味噌のタレをぬった餅菓子または、串にさしてあぶったおかきや煎餅のこと。
- Aburimochi is a kind of rice cake snack, made of thumb-sized rice cakes dredged with soybean flour, skewered on a bamboo stick, roasted over charcoal fire, and then basted with white bean pastes, or otherwise okaki (cracker mix) and senbei (rice crackers) skewered on a stick.
- 8世紀頃、中国の陸羽が著した『茶経』(ちゃきょう)には茶の効能や用法が詳しく記されているが、これは固形茶を粉末にして鍑(釜のこと)で煎じる団茶法であった。
- According to ancient documents named 'Chakyo (Chaijing)' written by a Chinese, U RIKU, in about 8th century, on the effects and usages of tea drinking, people at that time were said to have prepared tea to drink by dancha-ho, a method of preparing tea to drink by reducing a block of solid tea into powder and decocting it in a pot (called fuku.)
- 蕎麦粉とつなぎとして使用する小麦粉などの配合割合に応じて、十割蕎麦(生粉打ち蕎麦)、九割蕎麦、八割蕎麦(二八蕎麦)、七割蕎麦、六割蕎麦などと名称が変わる。
- Soba is called by various names including juwari-soba (or kikouchi-soba) (100% buckwheat flour), kuwari-soba (90% buckwheat and 10% binding agent), hachiwari-soba (or nihachi-soba) (80% buckwheat flour and 20% binding agent), nanawari-soba (70% buckwheat flour and 30% binding agent) and rokuwari-soba (60% buckwheat flour and 40% binding agent) depending on the ratio between buckwheat flour and binding agent such as wheat flour.
- この洞窟の中には約6万年前と推定されるネアンデルタール人の骨が見つかっており、その周辺にはこの洞窟から見つかるはずの無い花粉が見つかったと報告されている。
- Skeletons of Neanderthals estimated as approximately 60,000 years old were discovered in the cave and it was reported that pollen had been found around the cave, which was impossible.
- 主成分は鉄漿水(かねみず)と呼ばれる酢酸に鉄を溶かした茶褐色・悪臭の溶液で、これに五倍子粉(ふしこ)と呼ばれる、タンニンを多く含む粉を混ぜて非水溶性にする。
- The main component is a tea-brown extremely stinky solution of dissolved iron in acetic acid (vinegar) that is called 'Kanemizu' (Iron Paste Water), to this, the so-called fushiko or gallnut powder is added and mixed, then a hydrophobic solution is the result.
- 古くは主にコムギを穀粉にして平たく固めてから加熱した粉食のことを指していたが、大麦、アワ、トウモロコシなど他の食材を用いた粉食のことをも含めるようになった。
- In ancient times, neri-mochi referred to powdered food which is produced by processing wheat into farina, spreading it into a flat sheet, hardening it, and heating it, however, later on, neri-mochi referred to such kinds of powder food as those made from other food materials such as barley, millet, corn, etc.
- 普茶料理は、中国料理の調理法が日本風にアレンジされながらも伝来し、けんちん汁、のっぺい汁、葛粉を利用した煮物や炒め物、揚げ煮といった料理や調理法が普及した。
- Fucha ryori cuisine was imported from China, although the cooking techniques of Chinese cuisine was Japanized, and food such as Kenchin-jiru soup, Noppei-jiru soup and simmered, sauted or fried food using powdered arrowroot became prevalent.
- さらに、餅の上にかけるものも餡というようになり、「あんかけ」などに使う、でん粉に水分を加えて加熱し、糊化したものも葛餡など、餡という言葉で呼ぶようになった。
- Furthermore, the paste on top of rice cakes also came to be called 'an', as is the liquid starch made from water added to starch and heated to form gelatin, which is used in food dressings like 'ankake'.
- 普通のたい焼きの表面の色は表面の糖分による(メイラード反応)によるもので、澱粉(タピオカなど)に置換え、表面の色を白くしたもの(白いタイヤキ)も売られている。
- The surface color of regular taiyaki is due to the effect of sugar contained in the batter (the Maillard reaction), although white taiyaki which are whitened using starch (tapioca etc.) are also available.
- 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.
- 抹香漆とは、麦漆にスギ、マツなどの葉の粉末を混ぜたものであり、木屑漆とは麦漆におがくず(ヒノキ材をのこぎりで曳いた際のくず)や紡績くずなどを混ぜたものである。
- Makko-urushi is a mixture prepared by adding leaf powder of cedar, pine tree, and so on, to mugi-urushi; kokuso-urushi is a mixture prepared by adding cypress sawdust, textile scraps, and so on, to mugi-urushi.
- 左右の長さ、すなわち巻物全体の長さについてはまちまちで、全長10メートル前後のものが多いが、『粉河寺縁起絵巻』のように1巻で20メートル近い長さのものもある。
- Overall length, from left to right ends, of emakimono varies very much, with majority length in the vicinity of 10m, but also with such length as 20m per one scroll like 'Kokawadera Engi Emaki' (a picture scroll of the legends of Kokawa-dera Temple).
- 一例として、京都市の東寺の「弘法市」の際、「笹屋伊織」が販売する銅鑼焼きが挙げられるが、棒状に伸ばした餡にバームクーヘン状に小麦粉の生地を重ね焼くものである。
- One example is the Dorayaki sold by 'Sasaya Iori' at 'Kobo-ichi Fair' at To-ji Temple, Kyoto City, which has bean paste drawn into a stick shape and surrounded with Baum kuchen.
- 名塩の泥土を紙に漉き込むには、まず粉砕して土壺と呼ぶ約40センチ四方の穴に入れ、水を加えて土こね棒でこねて泥状にし、さらに微粒子になるまで徹底的にすりつぶす。
- The way to mix the soil of Najio into paper is as follows; break the soil into pieces and put it into a hole called tsuchi-tsubo (an earthen jar) of about 40 cm in diameter, add water and knead with a pestle to make it muddy, and grind thoroughly into minute particles.
- カレーソースを指して「カレールウ」「ルウ」と呼ぶ人もいるが、正確な表現ではなく、本来のルウ(小麦粉を油で炒めたもの)や固形の即席カレールウとの区別もしにくい。
- Although some people call a curry sauce 'curry roux' or 'roux,' these are not correct names and this makes it difficult to differentiate the sauce from roux in a real sense (fried flour) and solid instant curry roux as well.
- 桐塑または木で出来た頭と手足に胡粉(ごふん、蛤粉ともいう)を塗り、おがくずを詰め込んだ布で出来た胴につなげた人形で、裸の状態で売られ、衣装は購入者が作成する。
- Ichimatsu ningyo, which consists of a head and limbs made from the mixture of sawdust of paulownia wood and wheat starch, or from wood, painted with a white pigment made from oyster shells (or that made from clam shells), connected to a body made from a sawdust-stuffed cloth, is sold naked and the purchaser makes its costume.
- 索餅の材料・分量・道具については平安時代中期の『延喜式』に書かれており、小麦粉と米粉に塩を加えて作る麺(米粉は混ぜないという説もある)という事は分かっている。
- The ingredients, amounts, and tools used to make sakubei are described in 'the Engishiki' (an ancient book for codes and procedures on national rites and prayers) in the middle of the Heian period, from which it is clear that sakubei was a noodle made from flour, rice flour, and salt (one opinion says the rice flour is not used).
- 清酒、合成清酒、焼酎、みりん、ビール、果実酒、ウイスキー、ブランデー、原料用アルコール、発泡酒、その他の醸造酒、スピリッツ、リキュール、粉末酒以外の酒類をいう。
- This includes drinks other than refined sake, synthetic sake, shochu (distilled spirit), mirin, beer, fruit wine, whisky, brandy, material alcohol, low-malt beer, other brews, spirit, liqueur and powder liquor.
- 関東地方における串カツとは、豚肉を3~4cm角に切ったものと、タマネギもしくはネギを切ったものを交互に串に刺し、豚カツの要領でパン粉をまぶして揚げたものである。
- In the Kanto region, kushikatsu refers to a skewer of pork sliced in three to four centimeters cubes and onions or green onions arranged alternately one by one, breaded and deep fried like a pork cutlet.
- 近年は小麦粉に隠し味的な調味料やベーキングパウダーなど、場合によっては細かい乾燥紅しょうがなどの具がブレンドされた「たこ焼き粉」という専用の粉も発売されている。
- Nowadays, special powder named 'takoyaki-ko' (octopus dumpling powder), wheat flour into which a hidden flavor of seasoning, baking powder and sometimes red pickled ginger dried and ground to a fine powder are blended, is on sale.
- キャベツ:山芋:鶏卵:小麦粉の最適な重量比はおよそ4321~3221と言われるが、前述のように店ごとにも流儀があり、自宅で作る場合はそれほど厳密でなくても良い。
- The appropriate ratio for the amount of cabbage, yamaimo, egg, and flour is said to be approximately from 4:3:2:1 to 3:2:2:1, but as mentioned before, the style varies from one shop to another and when cooking okonomiyaki in the household it is not necessary to rigidly observe this ratio.
- 水に溶いた小麦粉を生地として、肉や魚介類および野菜などを具材とし、鉄板の上で焼き上げ、調味料をつけて食するものであるが、焼き方や具材は地域において差が見られる。
- It uses flour mixed with water as dough and meat, seafood, and vegetables ingredients and they are grilled on an iron plate and are eaten with seasoning, but the way of grilling or the ingredients varies depending upon the region.
- 手延べうどんについては、小麦粉に食塩と水を混ぜてよく練った生地に、でん粉や食用油又は小麦粉を塗付して、よりをかけながら引き伸ばして乾燥、熟成させる製法を用いる。
- 'Tenobe-Udon' (hand-stretched udon noodles) is made by the following process: Well-kneaded dough, made by mixing flour with salt and water, is twisted and stretched after applying starch, cooking oil or flour, and then dried and matured.
- 乾麺については小麦粉に食塩と水を混ぜてよく練り、綿実油などの食用油、もしくは小麦粉やでん粉を塗ってから、よりをかけながら引き延ばして乾燥、熟成させる製法がある。
- One process of making dried noodles is to mix flour with salt and water, knead it well, add cooking oil such as cotton oil, flour, or starch, stretch the mixture while twisting it, and dry it until mature.
- イギリスのクロス・アンド・ブラックウェル(CB)社のカレー粉は、品質がよいとされていたが値段が高く、増量材を混ぜたり中身を国産品に詰め替えた安価な偽物が出回った。
- Although the curry power from Crosse & Blackwell (CB), a British company, had been considered as high quality, it was expensive, and inexpensive copycat products that included extenders or replaced the content with domestically made powder appeared on the market.
- 生地の上に好みの具(豚肉かイカ天 (注・その他 生イカ、かき、もちなどは近年始まったものである))を載せ、天カスとネギと魚粉を少々振り、つなぎの生地を少しかける。
- Put your favorite ingredients on the dough (pork or fried squid - note: raw squid, oyster, mochi etc. have been added recently), sprinkle a bit of tenkasu, green onion, and fish powder and add a little dough as a thickener.
- 近年ではカラッと揚がるように、発泡性の炭酸水素ナトリウムやベーキングパウダーなどが加えられた「天ぷら粉」が市販されており、一般家庭で天ぷらを作る際に利用されている。
- To cook crisp tempura, tempura-ko (flour for tempura) which is formulated with the effervescent additives such as sodium hydrogen carbonate and baking powder is available in supermarkets in recent years, and is used for home-made tempura.
- 水を加えて加熱することで、蕎麦粉のでんぷんを糊化(アルファ化)させることにより、消化吸収がよく蕎麦の栄養を効率よくとることができるため、健康食としても見直されている。
- The sobagaki is recognized as a healthy food because nutrition in buckwheat can be taken efficiently due to good digestion and absorption which are attributed to starch gelatinization occurring when buckwheat-flour is mixed with water and heated.
- 実際は上記にあるように「麹歩合15%以上」「規格米使用」といった縛りがあり、麹歩合15%未満の酒、規格外米・屑米・米粉を使用した酒は純米酒を名乗れないようになっている。
- In reality, however, as there are restrictions 'koji ratio 15 % or more' and 'use of standard rice, 'sake with the ratio of koji below fifteen percent, produced from substandard rice, crushed rice produced in the process of polishing rice, or rice powder cannot be called 'junmaishu.'
- 元々は、つなぎは玉子でそれにそば粉100%で作る蕎麦だったが、麺が切れやすく食感の好みも分かれるため、近年この地域にある蕎麦店では各店毎に独自性出した蕎麦を作っている。
- Toga soba was originally made from 100% buckwheat flour and eggs as the binding agent but, since it broke easily and its texture was not to everyone's liking, each soba restaurant in the area has been making noodles based on their own individual recipes in recent years.
- また、大量の障壁画制作をこなすには、弟子一門を率いて集団で制作する必要があり、集団制作を容易にするためにも絵師個人の個性よりも粉本(絵手本)を学習することが重視された。
- In order to create numbers of screen paintings, one must work in a group with all the disciples; therefore, in order to make group work easier, the ability to learn from painting examples was valued more than one's individuality as a painter.
- 主に挽肉とみじん切りにした野菜にパン粉を混ぜ、塩を加えて肉の粘性を出し、卵を繋ぎとして焼き固めた物であるが、味の濃いスープで煮込んだ「煮込みハンバーグ」という料理もある。
- It is made by mixing mainly ground meat and minced vegetables with bread crumbs, adding salt, which lends the meat mixture some cohesion, and eggs as a binder, and is broiled, and another type is 'nikomi hanbagu' (stewed hamburger) stewed in richly flavored soups.
- 料理例は、鶏肉に小麦粉や片栗粉などを薄くまぶして油で揚げたもの、ワカサギやカレイ、タカサゴ(グルクン)などの白身魚、テナガエビやサクラエビなど小型のエビを利用した物がある。
- Examples of food prepared this way include fried chicken with a thin coating of batter made from flour or katakuriko (potato starch), fried fish using white meat fish, such as lake smelt, righteye flounder and double-lined fusiliers (gurukun), and fried shrimp using smaller prawns such as tenagaebi (oriental river prawn) and sakuraebi (a small pink shrimp).
- 玉は日本では入手しがたく、かつ加工も難しいので(軟玉も鉄鋼より硬く、硬い石の粉末をつけた糸などでしか加工できない)、近世では白玉と称しても多くの場合白い石をもって代用する。
- Since it was difficult to obtain and process tama (gems) in Japan (nephrite is harder than steel and can be processed only using a thread coated with the powder of a harder stone), white stones were mostly used instead of white gemstones in modern times even though they were still referred to as white gemstones.
- 相撲部屋によってはキムチやカレー粉、クリームソースなどを用いて飽きがこないように工夫し、数多のバリエーションを作り出しており、各相撲部屋ごとに、その部屋独特の作り方もある。
- Using various seasoning such as kimuchi (Korean pickle), curry powder and cream sauce, some sumo stables have created a wide variety of chankonabe to keep wrestlers from getting tired of the dish and, therefore every sumo stables have their own recipes.
- この規制緩和によって、アルコール添加をしていなくても、米粉などを使用していたために純米酒を名乗れなかった銘柄が、数多く純米酒に格上げされる形になるのではないかという疑念がある。
- Because of this easing of regulations, there is a lingering doubt that many brands which could not be named junmaishu because of using rice powder, etc. although no alcohol was added, were upgraded to junmaishu.
- 野菜や肉などを煮込んだ鍋に、カレーカレー粉と小麦粉を油で炒めて少し焼き色をつけたもの(ルー (食品))を入れ、とろみが出るまでさらに煮るというのがオーソドックスな作り方である。
- An orthodox way of cooking curry sauce is to add a fried and lightly browned mixture of curry powder and flour (roux) into a pot in which vegetables and meat have been stewed, and stew them until the sauce becomes viscous.
- 店のお好み焼き屋さんの場合、ふっくらとした仕上げにするため、水で溶いた小麦粉を寝かせることが多いが、市販のお好み焼き粉にはベーキングパウダー、塩、出汁などが多少加えられている。
- In the case of okonomiyaki shops, they often let flour mixed with water stand to make it fluffy, but commercially available okonomiyaki powder includes baking powder, salt, soup stock and so on.
- ドロッと白濁した濃い蕎麦湯を好む客も多く、サラッと薄い蕎麦湯に文句を言う客もいるため、わざわざゆで湯を煮詰めたり、そば粉や小麦粉を溶かし込んでわざわざ濃い蕎麦湯を作る店もある。
- Since many customers prefer thick cloudy sobayu who complain if sobayu is light and thin, some restaurants actually boil the cooking liquid down or mix buckwheat flour or wheat flour in to make thick sobayu.
- 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.
- 他には、小麦粉を水で練ったものを細く切り、茹でて食べるものを「切り麦」と呼んでいたが、これを暖めて食べるものを「饂飩」、冷やして食べるものを「冷麦」と分けたから という説がある。
- Additionally, there is a theory that states that there were noodles called 'kirimugi' that were made by kneading wheat flour and water, cut into strips, then boiled and eaten, and a distinction was made between those eaten warm as 'udon' and those eaten chilled as 'hiyamugi.'
- しかし、江戸時代中期以降、小麦粉をつなぎとして使用し始めたことにより、二八蕎麦が一般大衆化したため、高級店が品質の良さを強調するキャッチコピーとして「生蕎麦」を使うようになった。
- Subsequent to the middle of the Edo period, however, since nihachi soba became common, with wheat flour being introduced as a binding agent, upscale soba restaurants started to imitate using the term 'kisoba' to emphasize the good quality of their noodles.
- また、「良質のそば粉50%以上」含まれているものについては「高級、純良、特選、スペシャル等、その他これらに類似するものとして公正取引協議会で指定する文言」の表示が認められている。
- Additionally, with regard to products containing 'fifty percent or more good-quality buckwheat flour,' it is allowed to mark them with wording such as high quality, fine, special and the other related descriptions as specified by the Fair Trade Commission.
- 団子粉で作った丸い形のもので団子をピラミッド状に重ねたものや、関西で多くみられるサトイモ状のものや細長い団子に餡をまいた月に雲がかかったような叢雲(むらくも)形の団子などがある。
- It is made from dango flour and shaped a little smaller; at the event, some people heap up many Tsukimi Dango like a tiny pyramid; some people make dango long like a taro (this dango is often seen in the Kansai region); and some people shape dango like a stick and coat it with an like the moon going in clonds (called 'mura-kumo').
- 一つずつ牡蠣の水気を取り同時進行で揚げ油など加熱して準備(約160℃から170℃前後)しながら、揚げ衣(フライ)用の小麦粉、溶き卵、パン粉をボールに入れ準備し、並行作業も進める。
- Draw moisture from the oyster one by one while preheating frying oil to about 160 to 170 degrees Celsius, and simultaneously pour flour, beaten egg and bread crumbs into bowls for coating.
- 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.
- かりんとうは、小麦粉を砂糖・水・酵母や、食塩、重曹などと共に練り合わせ、棒状に成形してつくった生地を植物油で揚げ、黒砂糖や上白糖でつくった蜜でからめて乾燥させた駄菓子の一種である。
- Karinto is a type of sweets and the recipe is as follows: Knead wheat flour together with other ingredients such as sugar, water, yeast, salt and baking soda into a ball of dough, fry the dough rolled into a long thin stick in vegetable oil, coat with syrup made from brown sugar or superfine sugar and dry.
- 唐紙は、胡粉(鉛白を原料とした白色顔料で、室町期以降は貝殻を焼いた粉末を用いた)に膠をまぜたものを塗って目止めをした後、雲母の粉を唐草や亀甲などの紋様の版木で摺り込んだものである。
- Karakami was made in the following process; sealed up by pasting the mixture of whitewash (a white pigment made of white lead and a powder made by baking shells was used after the Muromachi period) and glue, and mica powder was printed on it by using printing block of patterns such as arabesque and tortoiseshells.
- 一説に「随風」と号して出家した後、14歳で下野国宇都宮城の粉河寺 (宇都宮市)の皇舜に師事して天台宗を学んだ後、近江国の比叡山延暦寺や園城寺、大和国の興福寺などで学を深めたという。
- According to a theory, he became a priest with a second name of 'Zuifu', and studied Tendai Sect under Koshun in Kokawa-dera Temple (Utsunomiya City) of Utsunomiya Castle, Shimotsuke Province at the age of 14, then he studied further in Enryaku-ji Temple on Mt. Hiei and Enjo-ji Temple in Omi Province and Kofuku-ji Temple in Yamato Province.
- しかし、たこ焼きの生地はお好み焼きに比べると非常に(小麦粉の濃度が)薄く、キャベツを入れるとかなり固めに焼かなければ固まらなくなるため、大阪で好まれるとろみのある食感は出せなくなる。
- However, the dough of takoyaki is diluted with more water than that of okonomiyaki and resists caking, with cabbage added to it, until it is baked thoroughly, and so the creamy texture which is loved in Osaka is lost.
- 1940年に農林省園芸試験場(現農業・食品産業技術総合研究機構果樹研究所カンキツ研究興津拠点)において宮川早生にカラタチを受粉させた珠心胚実生から選抜され、1963年に品種登録された。
- It was selected from nucellar seedlings, made by pollination of Bengal quince to Miyakawa wase at the Horticultural Experiment Station of the Ministry of Agriculture and Forestry (today's Department of Citrus Research, National Institute of Fruit Tree Science, National Agriculture and Food Research Organization), in 1940, and it was registered as a variety in 1963.
- 「生めん」については、不当景品類及び不当表示防止法に基づく「生めん類の表示に関する公正競争規約」が定められており、その中で「そば粉30%以上」の製品について「そば」との表示が認められる。
- With respect to fresh noodles, 'Fair Competition Codes concerning labeling on fresh noodles' in accordance with the Act against Unjustifiable Premiums and Misleading Representations have been stipulated whereby, as to products containing 'thirty percent or more buckwheat flour,' it is allowed to mark them as 'soba' (buckwheat noodles).
- どんどん焼きが進化したもので、大正時代の近畿地方にて、水で溶いた小麦粉を焼いて、刻みネギなど乗せて焼いた物に、ソースをかけた物が出されていた物が一銭洋食として駄菓子屋などで売り出された。
- It was evolved from the dondon-yaki (okonomiyaki wrapped around a wooden stick to take away), and in the Taisho period wheat flour mixed with water and baked with chopped green onion and sauce added onto it was sold at mom-and-pop candy stores in the Kinki region.
- 抹茶は、有態に言えばチャノキの葉(茶の葉)を粉としたものだが、その製造工程が煎茶とは異なり、蒸すから乾燥させ、これを砕いて葉脈などの不純物を取り除き、さらに茶臼という臼でひいたものである。
- Powdered green tea is just tea powder made from leaves of tea plants (tea leaves), but its manufacturing process is different from that of green tea for brewing, since powdered green tea is firstly dried after being steamed, then pounded down to eliminate such impurities as the veins of leaves, and further ground by so called 'chausu' (a set of millstones for tea leaves.)
- 小麦粉に食塩と水を混ぜてよく練った生地に、でん粉、食用油又は小麦粉を塗付して、よりをかけながら引き伸ばして乾燥、熟成させる製法で作られたものについては手延べひやむぎ(てのべ-)に分類される。
- The ones made by the manufacturing process of mixing wheat flour, salt and water, kneading the dough thoroughly, stretching and gathering the dough in bundles by sprinkling the dough with starch, cooking oil or wheat flour, then drying and ageing is classified as tenobe (hand-stretched) hiyamugi.
- たくさん使う時は、乳鉢で胡粉をよくすり、まずごく少量の膠液を加えよくすり、また膠液を入れてすり、と、これを三、四回くりかえせば、胡粉と膠液がよく融和し粘りが出てもう乳棒が動かないほどになる。
- If using a substantial amount, knead the shell lime well in a mortar then add small amount of glue solution and knead it again, and after repeating this process three to four times the shell lime and glue solution will be well mixed and the viscosity such that the pestle is no longer easy to move.
- 乾麺については、日本農林規格(JAS)の『乾めん類品質表示基準』にて、小麦粉に食塩と水を混ぜてよく練った生地を帯状に細く切って乾燥させる製法で機械にて製造しているものは機械麺に分類している。
- As for dried noodles, 'Quality Labeling Standard for instant noodles' of Japan Agricultural Standards (JAS) stipulates that if machine was used during the manufacturing process; well kneaded dough made by mixing wheat-flour with salt and water is cut long and thin like tape, and then dried, the resulting noodles are classified into 'Kikaimen' (noodles made by machine).
- しかし、吉田よし子(『カレーなる物語』)の調べによると、その記録は北海道大学に現存せず、カレーに関するもっとも古い資料は、1877年9月のカレー粉の納入記録と1881年の寮食メニューであった。
- However, according to a survey by Yoshiko YOSHIDA ('Karenaru Monogatari' - story about curry), such a record is non-existent in Hokkaido University, with the curry-related oldest records being the delivery record of curry powder of September 1877 and the dormitory meal menu of 1881.
- 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.
- 火はそこから口薬(くちぐすり)と呼ばれる微粉末黒色火薬に引火し(胴薬)(どうぐすり)または玉薬(たまぐすり)と呼ばれる装薬に伝わり、そこで一気に燃焼(爆燃)、弾丸を射出する仕組みになっていた。
- The fire ignites fine black gunpowder which is called kuchigusuri (gunpowder), moves to the explosive charge called dogusuri (loaded gunpowder) or tamagusuri (loaded gunpowder) and burns up in a burst (deflagration) and the pressure in the barrel propels the bullet.
- 蕎麦がき(そばがき、蕎麦搔き)とは、蕎麦粉を使った料理で、麺(蕎麦切り)としてではなく、蕎麦粉に熱湯を加えるか、水を加えて加熱し、箸などですぐかき混ぜることで粘りを出して塊状とする点に特徴がある。
- Sobagaki is a dish made from buckwheat-flour, and one characteristic of the sobagaki is that a ball of dough, not a noodle, is made by mixing buckwheat-flour with boiled water or heating a mixture of buckwheat-flour and water and then quickly stirring the mixture into gruel with tools such as chopsticks.
- 続いてイタリア戦争においても、1522年同じくスペイン軍の傭兵隊長コロンナがミラノ郊外ビコッカにおいて、地形と急造塁壁を利用したアルケブスの反復射撃戦法で、押し寄せたスイス槍兵集団を粉砕している。
- Also in the Italian Wars that followed, similarly in 1522, the commander of the mercenaries in the Spanish army, Colonna broke up the advancing Swiss concentration of spearmen with tactics of repeated shooting of the arquebus, using land features and hastily built ramparts.
- メンチカツまたはミンチカツは、豚肉や牛肉の挽肉(ミンチ)に、タマネギのみじん切り、食塩、コショウなどを混ぜて練り合わせ、小判型にして小麦粉、溶き卵、パン粉からなる衣をつけて油で揚げる肉料理である。
- Menchi katsu or minchi katsu is a meat dish, in which ground pork or beef (minchi) is mixed well with minced onions, salt and pepper, formed into flat ovals, coated with breading made of flour, beaten eggs and panko (Japanese-style coarse bread crumbs), and deep fried in oil.
- 練り菓子(ねりがし)は、別名「こなし」ともいい、粉状もしくは粒状の原料と液状もしくは粘土状の原料を配合してから、外力を繰り返し加えて分布を均一化し、粘土状の塑性変型する状態に仕上げた間食用の食品類。
- Nerigashi (a confection made from kneaded beans, rice, or rice powder) is also referred to as 'konashi,' which is a snack food produced by mixing an ingredient in the form of powder or grain and an ingredient in the form of liquid or paste, applying external forces for many times to homogenize the distribution, and finishing it in a clayey state of plastic deformation.
- 区別が必要な場合、蕎麦入りのものを「黒そば」あるいは「和そば」、小麦粉の中華麺を「黄そば」と呼ぶ場合があるが、「黄そば(きぃそば)」と「生蕎麦(きそば)」は呼び方が似ているため紛らわしい場合もある。
- When it is necessary to make distinction, noodles with buckwheat flour content are sometimes referred to as 'kuro soba' (black soba) or 'wa soba' (Japanese soba) and those with wheat flour content 'kii soba' (yellow soba) but, because 'kii soba' sounds similar to 'ki soba,' there may be some confusion.
- 厳密にいえば、中華文明圏などでは穀物の粉から作った「練り餅(ねりもち・日本においては、菓子に代表される餅」しか存在しないが、日本には「搗き餅」と「練り餅」という製法も材料も違う2種類の餅が存在する。
- To be strict, in areas such as the Chinese cultural zone, there is only 'neri-mochi (kneaded mochi) which is the kind of mochi represented by those as cakes in Japan,' however, there are two types of mochi, 'tsuki-mochi' and 'neri-mochi' in Japan whose production methods and materials are different from those of each other.
- 全国8個所に奉納されていた仏舎利のうち7か所の仏舎利を発掘し、遺骨は細かく粉砕しひと粒ひと粒に分け、灰塵は微量づつに小分けする作業を行って、最終的に周辺国も含めて8万余の膨大な寺院に再配布を実施した。
- He excavated seven out of eight places around the country where the Buddha's sariras had been dedicated, and pulverized the bones and divided them grain by grain, and subdivided the ashes into minute quantities; then he redistributed them to an enormous number of temples inside and outside the country; these were said to number some 80,000 temples, including the ones in surrounding countries.
- 広島風では、キャベツの甘みだけで十分な旨みをまかなうため、関西風と異なり生地にだし汁を混ぜたり(生地の上には魚粉を散らすこともある)、上に鰹節を振り掛けることは少なく、卓上にも花がつおはあまり置かれない。
- As Hiroshimafu-okonomiyaki covers the taste sufficiently only with the sweetness of cabbages, unlike Kansaifu-okonomiyaki they do not mix the dashi broth soup in the dough (fish powder is sometimes strewn on the dough), is rarely strewn with sliced dried bonito and dried bonito shavings because they are not often put on the table.
- また、冬場になると、従来からの懐中汁粉のようなものでカップラーメンのようにカップにお湯を注いで作る「即席汁粉」や、缶入りでジュースのようにそのまま飲むことができる「汁粉ドリンク」などが店頭に見られるようになる。
- During the winter, 'instant shiruko,' similar to the conventional kaichu jiruko, which becomes ready for eating with hot water having been poured in the cup just like the cup ramen (instant Chinese noodles in a cup), and 'shiruko drink' which comes in a can ready for drinking just like canned juice are provided in the store.
- 中華料理では小麦粉などで作った皮の中身として包みこまれる具を指すが、一般的な菓子で使われているものについては、仏教寺院などで肉食禁があるため、アズキを煮たものを他の具の代用にし、それが広まったからとされている。
- In Chinese cooking 'an' refers to ingredients wrapped in a cake made of flour, but the practice of using boiled azuki beans in common cakes in place of other ingredients is thought to have spread from Buddhist temples, which forbade the eating of meat.
- 『生めん類の表示に関する公正競争規約』にて、『この規約で「うどん」とはひらめん、ひやむぎ、そうめんその他名称のいかんを問わず小麦粉に水を加え練り上げた後製麺したもの、又は製麺した後加工したものをいう』となっている。
- 'Fair Competition Codes concerning labeling on fresh noodles' stipulates, 'In this code, regardless of trade names such as Hiramen (thin noodles), Hiyamugi, Somen (fine white noodles), 'Udon noodles' refers to either type of noodles, noodles made from well-kneaded flour mixed with water, or processed noodles.'
- 戦前までは、「洋食焼き(大阪)」「一銭洋食(京都)」「にくてん(神戸)」などと呼ばれ、小麦粉を水で溶き鉄板に円状に広げ、その上にネギや天かすなどを載せて焼く「のせ焼き」が主流であり、子供のおやつのようなものであった。
- Before the war, it was called 'yoshoku yaki' (Japanese pancake), 'issen yoshoku,' 'nikuten' (Japanese pancake) and so on, and the noseyaki (Japanese pancake), where the flour was mixed with water, spread in a circle, the green onion, tenkasu (crunchy bits of deep-fried dough produced as a byproduct of cooking tenpura) and so on were put on it and grilled, was the mainstream and it was something like a kids' snack.
- 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.
- 1776年(安永 (元号)5年)、水戸藩那珂郡山方町農民の、後に名字帯刀を許された中島藤右衛門(なかじま とうえもん)(1745年-1825年)が乾燥した球茎が腐らないことにヒントを得て粉状にする事を思いついたとされる。
- It is believed that in 1776, Toemon NAKAJIMA (1745-1825), a farmer in Yamagata Town, Naka County, Mito Domain, conceived a bright idea of grinding dried konnyaku corms which he had found don't go bad, and then Myojitaito (the right to bear a surname and wear a sword) was awarded for his invention.
- 広島風お好み焼きを知ってはいるものの「どちらかと言うとオムそばのようだ」と言う者や「関西風のように粉生地の部分がほとんどないので、食べている間にキャベツや具が散乱して汚く見えるから」と敢えて食べない四国女性もいるようである。
- Though they know Hiroshimafu-okonomiyaki, some say, 'it looks rather like omusoba (fried noodles wrapped in an omelette)' and some Shikoku women say, 'there is little of the powder dough like Kansaifu-okonomiyaki and while eating, cabbage or other ingredients are scattered and it looks dirty' and they seem to dare not eat it.
- 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.
- 画面の景観年代は必ずしも制作年代に直結せず、粉本をもとに描いた可能性があること、画面に捺される「州信」の朱文円廓内壺形印は、永徳所用印のうちもっとも信頼度の高いものであること等により、美術史家たちは本作を永徳の真筆とみなしている。
- Because the age of the scenery in the picture is not necessarily connected directly to the age of completion, and there is a possibility that the picture was painted based on drafts, and the seal 'Kuninobu,' the Shubun Enkaku nai Tsubogata In (pot-shaped seal in a round frame with shunbun style (shunbun means seals carved around the characters, leaving red characters on the paper with white background)), which is put on the picture is of the highest credibility among seals Eitoku held, the art historians now regard it is the genuine Eitoku's.
- ハンバーグまたはハンバーグステーキは、挽肉(豚肉や牛肉、またはその他の畜肉等を含めたあわせ挽肉)にタマネギ等の野菜類のみじん切りとコショウ等の香辛料を加え、鶏卵、パン粉を混ぜ、こね合わせたものを楕円形や円形などに整形して焼いた料理。
- Hanbagu (hamburger) or hanbagu suteki (hamburger steak) is a dish, made by adding minced vegetables such as onions, and seasonings such as pepper into ground meat (pork, beef, other meat of livestock, or a combination of meats), mixing eggs and bread crumbs together, forming the meat mixture into ovals or circles, and broiling them.
- 小麦粉・鶏卵・砂糖を水で溶いて作った生地を円形のくぼみのある鉄または銅製の焼き型に流し込んで餡(小豆あんが多いが、白餡やカスタードクリームなどのものもある)をのせ、その上にさらに生地を流し入れるか、別の型で焼いておいた同型の生地をのせて
- The way to cook imagawa-yaki is to pour batter made of flour, eggs, sugar and water in round molds made of iron or copper, drop sweet bean paste (red bean paste is very popular, but white bean paste and custard cream are available) into each batter-filled mold and cover this with batter or cover each filled mold with another pastry of the same shape baked in another mold.
- 文献記録は宋時代に集中しており、蔡襄の『茶録』(1064)と徽宗の『大観茶論』(12世紀)などが有名であるが、これらの文献では龍鳳団茶に代表される高級な団茶を茶碾で粉末にしたものを用いており、団茶から抹茶が発生した経緯をよく表している。
- According to ancient records and documents, the history of powdered green tea which was believed to have originated with dancha, is clearly seen in a story about high-grade dancha such as Ryuhodancha that was ground in a chaden to produce powdered green tea, mostly from the Song Era, including the famous 'Charoku' and 'Taikansaron' written by Jo SAI in 1064 and by So KI in the 12th century.
- 生麺・茹で麺等については『生めん類の表示に関する公正競争規約』にて、『この規約で「うどん」とはひらめん、ひやむぎ、そうめんその他名称のいかんを問わず小麦粉に水を加え練り上げた後製麺したもの、又は製麺した後加工したものをいう』となっている。
- Regarding fresh and boiled noodles, according to the 'Fair Competition Codes concerning labeling of fresh noodles,' 'under these codes, 'udon noodles' refer to noodles produced after adding water to wheat flour and kneading the mixture, or to those that have been processed after the noodles are made, regardless of whether they are named hiramen (flat noodles), hiyamugi, somen or others.'
- 生麺・茹で麺等については『生めん類の表示に関する公正競争規約』にて、「この規約で『うどん』とはひらめん、ひやむぎ、そうめんその他名称のいかんを問わず小麦粉に水を加え練り上げた後製麺したもの、又は製麺した後加工したものをいう」となっている。
- Namamen (fresh noodles) and yudemen (boiled noodles) are defined by 'Fair Competition Codes concerning labeling on fresh noodles' as 'in this code, 'udon' refers to any noodle produced by adding water to flour and kneading it or the noodles processed after production regardless of the name of the noodles such as hiramen (thin noodles), cold noodles, and somen.'
- 贈答、祭(盆踊りなどで持って踊る)、縁起もの(縁日に売られる)、宣伝する(広告)、装う(おしゃれの小道具)、流行にのる(おしゃれ、描かれる模様)、狩る・追う(蛍狩り・追い、遊び)、選別(籾殻を、農耕)、火消し(火の粉を払う、村の共有品、大型のうちわ)
- It is also used as presents, a lucky charm (sold at a festival day), and used for enjoying festivals (enjoy dance holding it in Bon Festival Dance and other festivals), advertising, putting it on (as a fashion tool), following the current fashion (influenced by the pattern on the fan part), catching fireflies and driving insects away, sorting out paddy from rice husks, extinguishing fire (by fanning the sparks away, a large type was used).
- 球茎を粉状(実際には単に球茎を粉砕した荒粉とマンナンを精製した精粉に分かれ、コンニャク製造の際は双方を混合して用いる)にして水とともにこねたあと石灰乳(石灰(ここでは消石灰のもの)を少量の水で懸濁したもの。水酸化カルシウム水溶液)を混ぜて煮沸して固める。
- Konnyaku can be made by grinding corms into powder (in fact, two types of powder, roughly ground konnyaku corm powder and refined mannan powder, are mixed together in producing konnyaku), kneading the two types of powder with a little water to make konnyaku paste, adding milk of lime (a suspension of lime (here slaked lime) in a little water: an aqueous solution of calcium hydroxide) to the paste, boiling and solidifying it.
- 最も著名な例は1503年イタリア戦争中、スペイン軍人ゴンサロ・フェルナンデス・デ・コルドバが行った戦法で、急造の堀とその残土を利用した土手に拠った二千名と推定されるアルケブス銃兵を指揮して、押し寄せたフランス重騎兵団を粉砕し、スペインの覇権確立の重要な要因となった戦いがある。
- The most famous example is the tactics conducted by Spanish military personnel, Gonzalo Fernández de Córdoba during the Italian Wars in 1503, where he commanded the Arquebusiers, whose number is estimated to have been 2000, positioned in a hastily built fosse and the embankment made with the remaining clod, that broke up the advancing French heavy cavalry troop, and these wars were an important factor leading to the establishment of Spanish hegemony.
- 鞘の塗りには、滑り止めの効果を狙った「石目塗り」「叩き塗り」、凹凸の無い「呂塗り」(ツヤ塗り)、高い装飾性をもつ象嵌の「金粉散らし」「青貝散らし」「金蒔絵」「鮫皮研ぎ出し鞘」、滑り止め効果と装飾性をあわせもつ「~分刻み」(印籠刻み)などがあり、「革」や「鱗」を使った特殊なものもある。
- The scabbard are lacquered using techniques including 'ishime-nuri' (powdered lacquer surface to produce a coarse finish), and 'tataki-nuri' (semigloss uneven coating) to obtain a non-slip effect, 'ro-nuri' (gleaming lacquer finish), and highly ornate 'kinpun-chirashi' (sprinkling of gold powder), 'aogai-chirashi' (sprinkling of mother-of-pearl), 'kin-makie' (gold lacquer), 'scabbard covered with scraped shark skin,' 'xx kizami' (inro-kizami, grooved line patterns), and rare techniques using 'leather' or 'scales.'
- 酒類と糖類その他の物品(酒類を含む)を原料とした酒類でエキス分が2度以上のもの(酒税法第3条第7号から第19号までに掲げる酒類、同法第2条第1項に規定する溶解してアルコール分1度以上の飲料とすることができる粉末状のもの及びその性状がみりんに類似する酒類として政令で定めるものを除く)をいう。
- Liqueur is defined as a drink made from alcohol, sugar, and other ingredients (including alcohol drinks) and with an alcohol content two degrees or higher (it excludes alcohol drinks referred in the Liquor Tax Act, Section 3, Article No. 7 to No. 19; powdered substance which, by dissolution, can be made into a drink with an alcohol content of one degree or higher, according to the Act, Section 2, Article 1; drinks whose characteristics are recognized as similar to that of mirin (sweet cooking rice wine) in accordance with government regulations).
- 七草粥ならぬ、「上七羹」(ションチャッカーン)という7種の材料を加える正月のスープと、広東省南海、順徳周辺の「七彩魚生」が合わさったものとも言われる料理で、ソウギョやサケなどの刺身の上に、ショウガ、ダイコン、柑橘類の皮などの細切りや落花生、小麦粉を揚げて作るフレークを乗せ、甘酸っぱい調味料を加える。
- It is said to be a combination of a New Year soup called 'seung chat gang' containing seven ingredients and 'chat choi yu sang' from Shunde District and Nanhai District area in Guangdong Province, consisting of sashimi such as grass carp or salmon topped with finely chopped ginger, daikon and citrus fruit skin, peanuts or flakes made from deep-fried wheat flour and served with a sweet-and-sour seasoning.
- 饅頭(まんとう)は伝承によれば、3世紀の三国志の蜀の宰相・諸葛亮が孟獲との南征の帰途、川の氾濫を沈めるために川の神へと人身御供を立てて、人の首を川に沈めるという風習を改めさせようと小麦粉で練った皮に羊・豚の肉を詰めそれを人間の頭に見立てて川に投げ込んだところ川の氾濫が静まった故事からこの料理が始まったという説がある。
- According to the lore, the dish of mantou originated in the historical fact that a flood subsided after a kneaded flour dough stuffed with mutton and pork, which imitated a human head was thrown into a river in order to change the custom of sinking a human head into a river for human sacrifice to stop floods when Zhuge LIANG, the prime minister of Shu in the Sanguo Zhi (History of the Three Kingdoms) was on his way back from southern expedition to attack Meng HUO in the third century.
- また、地方によって、小豆餡をまぶしたものをぼたもち、黄粉を用いたものをおはぎ、こし餡を使ったものをぼたもち、粒餡や煮た小豆そのままを使ったものをおはぎ(逆の場合もあり)、餡ではなく中の米の状態によって区別し、完全に餅の状態までついたもの(皆殺し)をぼたもち、ついた米の粒が残っているもの(半殺し)をおはぎ、季節によって呼び分け、春夏はぼたもち、秋冬はおはぎとするなど、さまざまの場合がある。
- The names also vary with locality; in some regions, the rice cake coated with azuki-an is called botamochi and the rice cake coated with kinako-an is called ohagi; in some regions, the rice cake coated with koshi-an (completely ground an) is botamochi, the rice cake coated with tsubu-an (not completely ground an) or with azuki (non-ground red azuki beans) is ohagi; in other regions, the rice cake coated with koshi-an is ohagi and the rice cake coated with tsubu-an or with azuki is botamochi; in some regions, mochi of mina-goroshi (literally, 'killing all', completely pounded mochi) is botamochi and mochi of han-goroshi (literally, 'killing a half', not completely pounded mochi) is ohagi; in some regions, in spring and summer it is called botamochi, and in fall and winter it is called ohagi.
- 京漆器の特徴は薄手の木地に漆と澱粉糊で麻布を貼って補強し、その上に京都市山科区から産出する「山科地之粉」「山科砥之粉」等を漆で練り合わせてペースト状にした「地錆漆」「錆漆」という下地材を何層にもわたって塗り重ね、さらに器の角の部分をより鋭角を際立たせ、丈夫にするために補強する「くくり錆」という工程をはさみ、黒や赤のうるしを塗り重ねていくという「本堅地」という漆工芸において最も基本的な製作工程にある。
- The characteristics of Kyo-shikki is 'Honkataji,' the most basic process of manufacturing lacquer craftworks in which thin wood grain is reinforced with hemp attached to it by using lacquer and starch glue, layers of foundation called 'Jisabiurushi' and 'Sabiurushi,' which is a kind of paste made from 'Yamashina Jinoko' and 'Yamashina Tonoko'both produced in Yamashina Ward, Kyoto City and mixed together with lacquer, are applied onto the reinforced wood grain, and, after a process called 'Kukurisabi' in which the corners of the artifact are reinforced for the purpose of strengthening and making the sharp edge sharper, black and red lacquer is applied onto it layer by layer.