菓子: 698 Terms and Phrases
- 菓子
- pastry
- confectionery
- Kashi
- goodies
- goody
- Sweets
- Their confectionary
- お菓子
- confections
- sweets
- candy
- 菓子類
- confectionary
- confectionery
- 和菓子
- Japanese confectionery
- Wakako
- Wagashi
- Japanese-style confectionery
- 菓子鉢
- bowl for confectioneries
- 乾菓子
- dried candies
- dried confectionary
- cookies
- 干菓子
- dried candies
- dried confectionary
- cookies
- Higashi (dry sweets; dry confectionary)
- 御菓子
- confections
- sweets
- candy
- 菓子司
- Japanese confectionery store (orig. one of high standing, supplying the imperial court, etc.)
- Japanese confectionery maker
- 上菓子
- quality cakes
- Jogashi
- 洋菓子
- Western confectionery
- cake
- 唐菓子
- deep-fried Chinese pastry (sweetened with jiaogulan)
- Togashi
- 氷菓子
- frozen sweet
- sherbert
- Aisu
- ice
- 水菓子
- jelly dessert
- fruit
- Mizugashi
- 蒸菓子
- steamed confection (e.g. manju, uirou, steamed yokan)
- steamed cake
- 雛菓子
- sweets for offering at the Dolls' Festival
- 盛菓子
- cakes heaped in a container for a shrine offering
- 生菓子
- fresh Japanese sweets (usu. containing red bean paste)
- fresh Western sweets (usu. containing cream or fruit, e.g. sponge cake, pie)
- fresh sweets
- 京菓子
- Kyo-gashi (Japanese-style confectionery from Kyoto)
- Kyogashi (Kyoto confectionery)
- 菓子店
- a confectioner's shop
- 和菓子店
- Japanese-style confectionary store
- 棹物菓子
- Japanese sweets in the form of long blocks (e.g. yokan, uiro)
- 和菓子屋
- Japanese-style confectionary store
- 練り菓子
- Japanese sweets made of bean paste
- Nerigashi (a confection made from kneaded beans, rice, or rice powder)
- 砂糖菓子
- candy
- sweet
- confectionary
- kiss
- Sugar Candy
- 引き菓子
- ornamental gift cakes
- 半生菓子
- semiperishable sweets
- half-dry confectionery
- Hannama gashi (soft, sami-baked Japanese sweets)
- 南蛮菓子
- confections adopted from Portugal, Spain, etc. during the Muromachi period and since Japanized
- 駄菓子屋
- small-time candy store
- 上生菓子
- high-grade Japanese fresh confections (usu. colorful sculpted mochi in seasonal designs around bean paste)
- 蒸し菓子
- steamed confection (e.g. manju, uirou, steamed yokan)
- steamed cake
- 盛り菓子
- cakes heaped in a container for a shrine offering
- 菓子の餡
- Bean paste ('an') for cakes
- 和菓子用。
- It's used for various kinds of Japanese confections.
- 菓子屋横丁
- Kashiyayokochou (street in Kawagoe (Koedo), in Saitama-ken, known for its many traditional and contemporary candy and snack shops)
- 同名の菓子
- Cakes of the same name
- 日本の菓子
- Japanese desserts and sweets
- 各国の菓子
- Desserts by country
- 和菓子の日
- Wagashi no hi (the Day of Japanese Confectionery)
- 八種唐菓子
- The Eight Kinds of Togashi
- 菓子の商品名
- Brand name confectionery
- 国際菓子協会
- International Confectionery Association
- ICA
- お菓子屋横丁
- Okashiyayokochou (street in Kawagoe (Koedo), in Saitama-ken, known for its many traditional and contemporary candy and snack shops)
- 生菓子の対。
- The opposite of nama-gashi (uncooked cakes made from glutinous rice, agar and an).
- 干菓子の種類
- Type of dry sweets
- 京菓子の別名
- Other names for Kyo-gashi
- 京都の和菓子
- Kyoto Style Wagashi
- スナック菓子
- snack food (esp. potato chips, popcorn, etc.)
- munchie
- nosh
- 京菓子資料館
- Kyo-gashi Shiryokan (the Kyoto confectionery museum)
- 菓子パン売り
- Kashipan (sweet bread) vendor
- リコリス菓子
- Liquorice (confectionery)
- 高級和菓子用。
- It's applied to high-class Japanese confectionery.
- 全国和菓子協会
- Japan Wagashi Association
- 全日本菓子協会
- All Nippon Kashi Association
- 福岡県の菓子。
- It is a sweet of Fukuoka Prefecture.
- 熊本県の菓子。
- It is a sweet of Kumamoto Prefecture.
- 和菓子の一種。
- It is one of the Japanese traditional confectionery.
- 和菓子のゆべし
- Yubeshi as a Japanese confectionery
- 和菓子のひとつ。
- It is a traditional Japanese cake.
- 餡を使う菓子など
- Sweets and others that use bean paste
- イギリスの菓子屋
- a candy store in Great Britain
- 水菓子 ・・・果物
- Mizugashi: fruit
- 菓子以外の利用方法
- The use of Konpeito other than candy
- ういろう (菓子)
- Uiro (a sort of sweetened steamed cake made of rice powder)
- Uirō
- 日本の練り菓子の例
- Examples of Japanese nerigashi
- からすみ (菓子)
- Karasumi (sweets)
- 海外の練り菓子の例
- Examples of foreign nerigashi
- 和菓子メーカー一例
- Examples of Wagashi Manufacturers
- 菓子屋の職業と技能
- the occupation and skills of a confectioner
- 和菓子としての饅頭
- Manju as Japanese traditional confectionery
- 群馬県の郷土菓子。
- It is a local sweet of Gunma Prefecture.
- 広島県の郷土菓子。
- It is a local sweet of Hiroshima Prefecture.
- 小型で平らな甘い菓子
- any of various small flat sweet cakes
- 輪形の小さい揚げ菓子
- a small ring-shaped friedcake
- 食べ物(特にお菓子)
- eatables (especially sweets)
- 佐賀県唐津市の菓子。
- It is a sweet of Karatsu City, Saga Prefecture.
- 福岡県直方市の菓子。
- It is a sweet of Nogata City, Fukuoka Prefecture.
- 高知県香南市の菓子。
- It is a local sweet of Konan City, Kochi Prefecture.
- 南蛮菓子を起源とする説
- The opinion that karinto originated from nanbangashi (a variety of sweets derived from Portuguese or Spanish recipes)
- シャルロット (菓子)
- Charlotte (dessert)
- 鹿児島県出水市の菓子。
- It is a sweet of Izumi City, Kagoshima Prefecture.
- 小倉の名物菓子である。
- The Kurimanju is a local specialty of Kokura.
- 第18章:菓子:13種
- Chapter 18: Confectionery: 13 kinds
- 土産菓子としての栗饅頭
- Kurimanju as a souvenir
- 和菓子の種類のひとつ。
- A type of Japanese-style confectionery
- うなぎの骨を揚げた菓子。
- A snack made of deep fried eel bones.
- 和菓子やあんぱんの材料。
- It's one ingredient of Japanese confectionery and an-pan (a round soft bread with bean paste in the center).
- カルメ焼き - 南蛮菓子
- Karume yaki - confectionery imported by early European traders
- ギルドハウス京菓子資料館
- Guild House Kyogashi Shiryokan
- カール (スナック菓子)
- Curl (Japanese snack)
- 和菓子の饅頭より大きい。
- It is larger than Japanese manju.
- 京都の菓子屋が発明した。
- Soba boro was invented by a confectionery in Kyoto.
- 紀州和歌山駿河屋の菓子。
- It is a sweet made by Kishu Wakayama Surugaya Co., Ltd.
- - 縁日、駄菓子屋、お祭り
- Fairs, mom-and-pop candy stores, and festivals
- 食事の後に菓子が出される。
- Sweets are served after the meal.
- - 軽食ではなく和菓子の粽
- It is not a snack but Japanese sweets.
- 和菓子として扱われている。
- It is used as a form of Japanese confectionery.
- 外郎 (菓子)(ういろう)
- Uiro (confectionery)
- いろいろなお菓子があった。
- There were various kinds of sweets.
- その子供は菓子をつかんだ。
- The child grabbed the candy.
- ナッツを糖衣でくるんだ菓子
- sugar-coated nut or fruit piece
- 果実やナッツ入りの砂糖菓子
- candy containing a fruit or nut
- 穀煎、甘々棒 - 飛騨駄菓子
- Kokusen, kankanbo - Hida dagashi
- - 果物に飴をからめた菓子。
- It is a candy of fruit which is coated with a melted and sticky liquid sugar or syrop.
- 子供は一般には菓子が好きだ。
- In general, children are fond of candy.
- 特にフランス菓子専門のパン屋
- a bakery specializing in French pastry
- 鹿児島県加治木町の郷土菓子。
- It is a local sweet of Kajiki-cho in Kagoshima Prefecture.
- お菓子処ヤマモト:利休饅頭。
- Okashidokoro Yamamoto: Rikyu manju
- バリ島にある和菓子のカフェ。
- It is a café in Bali island which serves Japanese cakes.
- 和菓子と洋菓子の飴細工の違い
- The difference between Japanese confectionery and Western confectionery.
- 自由にお菓子をお取りください。
- Please help yourself to the cake.
- お菓子を御自由に取って下さい。
- Please help yourself to the sweets.
- この菓子を自由にお取り下さい。
- Please help yourself to these cakes.
- 葛餅や蕨餅に近い食感の和菓子。
- It is a type of Japanese confectionery having a texture close to that of kuzu mochi (pudding made from arrowroot powder, sugar and water) and warabi mochi (pudding made from bracken starch).
- 現在も売られている伝統的な駄菓子
- Traditional dagashi still sold today
- 黒棒 - 黒砂糖風味の棒状の菓子
- Kurobo - brown sugar-flavored bar
- 名前に菓子とあるが食品ではない。
- Katanuki gashi is not for consumption although the name includes the word 'gashi' (confection).
- 菓子類は歯に悪いとよく言われる。
- It is often said that sweets are bad for your teeth.
- 菓子製造業(パン製造業を含む。)
- Confectionery businesses (including bakery businesses);
- このお菓子を食べてもいいですか。
- May I eat this cake?
- お菓子をご自由にお取りください。
- Please help yourself to the cake.
- もうすこしお菓子を食べませんか。
- Will you have some more cake?
- 練り粉にリンゴを入れて焼いた菓子
- apples wrapped in pastry and baked
- 別種の餅菓子として扱う場合もある。
- There are also cases in which they are treated as a different variety of mochi.
- ういろう(外郎)は蒸し菓子の一つ。
- The term Uiro refers to a sort of sweetened steamed cake made of rice powder.
- 菱餅(ひしもち)は、和菓子の一種。
- Hishi mochi is a kind of Japanese confectionery.
- お菓子をくれないといたずらをするぞ
- Trick or treat.
- このお菓子をご自由におとり下さい。
- Help yourself to these cakes.
- このお菓子を自由にお取りください。
- Please help yourself to these cakes.
- 菓子の八ツ橋の語源とする説もある。
- One theory has it that the sweet called 'yatsuhashi' were named after Kengyo Yatsuhashi.
- キャンディーや他の甘い菓子を作る人
- someone who makes candies and other sweets
- 清には菓子を貰う、時々賞められる。
- and had candies and praise from Kiyo.
- (詳しくは南蛮菓子の項を参照のこと)
- (See the section of Nanbangashi for more details.)
- 水分20パーセント以下の菓子を指す。
- It refers to a sweet with a moisture content of 20 % or less.
- どうぞ、お菓子を自由にお取り下さい。
- Help yourself to the cake, please.
- こうして羊羹は日本独自の菓子となった。
- Thus yokan became an original confection of Japan.
- 金銭でなく菓子などを与える地方もある。
- There are some regions where the other items like sweets are given in place of money.
- - カフェ叶匠壽庵(和洋菓子の喫茶店)
- - Cafe Kano Shojuan (A western- and Japanese-style confectionery shop)
- 夏の菓子「鮎」、「調布」などにつかう。
- Used in summer confectionery such as 'ayu' (sweetfish shaped confection), 'chofu' (a waffle wrapper with gooey gyuhi inside).
- 烏丸店は京菓子の資料館を併設している。
- The Karasuma store has been set up as Kyo-gashi (Kyoto Confectionary) museum.
- 八ツ橋(やつはし)は、和菓子のひとつ。
- Yatsuhashi refers to one of the Japanese-style confectioneries.
- お母さんだけがこのお菓子をつくれます。
- Mom alone can make this cake.
- ジムに少しお菓子を分けてやったらどう?
- Why don't you share your cookies with Jim?
- シャーベット・菓子類・飲み物に使われる
- used for sherbets and confectionery and drinks
- クリームやカスタードを詰めた軽焼き菓子
- puff filled with cream or custard
- 主菓子が出された際に使用する菓子切り。
- This is used to cut sweets when omogashi (moist sweets) is served.
- 菓子は懐紙に取り、黒文字を使って食する。
- Sweets are dished out on a kaishi (Japanese tissue) and eaten with a kuromoji.
- 和菓子は大きくこの3タイプに分類される。
- Wagashi is roughly classified into these three types.
- - キザラを高温で熱し、綿状にした菓子。
- It is a cotton-like candy made by heating coarse sugar at high temperature.
- その伝統が今日の京菓子に反映されている。
- This tradition is reflected in Kyoto style wagashi today.
- ソンピョン(松餅)というお菓子をつくる。
- Cakes called songpyeon are made.
- 彼は一箱のお菓子を友達全員と分け合った。
- He shared his box of biscuits with all his friends.
- 大阪市にある和菓子会社、株式会社大納言。
- Dainagon Co., Ltd., a Japanese confectioner in Osaka City.
- どうぞお菓子をご自由におあがりください。
- Please help yourself to the cakes.
- お菓子で赤ちゃんが窒息するところだった。
- The baby almost choked on a piece of candy.
- これを使用したお菓子などが土産物にある。
- One souvenir is confectionery created using the black soybean.
- 「ザビエルの誉」(熊本県・お菓子の香梅)
- Xavier's Honor' (Okashi no Kobai (Kobai Snacks) in Kumamoto Prefecture)
- 京菓子(きょうがし)は、京都府のお菓子。
- Kyo-gashi means sweets that are made in Kyoto prefecture.
- 餅にからめて食べたり、和菓子の原料とする。
- Soybean flour is used to dust mochi (rice cake) to make a snack and is used as an ingredient for Japanese confectionery.
- 春の季語であり和菓子の名前に使われている。
- It is a seasonal word for spring, and is used as a name for Japanese confectionery.
- お菓子が焦げないように気をつけていなさい。
- You must see that the cakes do not burn.
- 乾燥させた種子は砂糖菓子やリキュールに使う
- dried seeds used in confectionery and liqueurs
- (特に菓子や薬剤の)濃縮剤として用いられる
- used as a thickener (especially in candies and pharmaceuticals)
- 餅菓子のため早めに消費しなければ硬くなる。
- Since it is a kind of mochi (rice cake), it would become hardened little by little, so it should be eaten early.
- 茶席で使われる主菓子(おもがし)のひとつ。
- It is one of the omogashi (main sweets) used for tea ceremony.
- 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.
- カステラ、菓子パン、クッキーなどの焼き菓子
- Kasutera (sponge cake), a sweet roll (a bun), a cookie, baked confectionery
- 宮中に菓子を納めていた川端道喜が作っていた。
- Traditional confectionary was supplied to the imperial court by Kawabata Doki Co. Ltd.
- その説に従うなら、これが和菓子の起源である。
- If we stick to this theory, this Tsubaki-mochi is the origin of Japanese confectionery.
- 繊細な感覚と確かな技術で上菓子はつくられる。
- Jogashi can only be made by those with refined taste and a solid technique.
- 老舗菓子店「文明堂」での商品名は「三笠山」。
- The product name at the long-established cake shop called 'Bunmeido' is 'Mikasayama.'
- 味噌松風(みそまつかぜ)は、焼き菓子の一種。
- Misomatsukaze is a kind of baked confectionery.
- 知らない人からお菓子をもらわない方がいいよ。
- You should better not accept candy from strangers.
- 糖みつ・バター・アーモンドで作った英国の菓子
- a British sweet made with molasses and butter and almonds
- 指状のカステラ風菓子にババロアを入れたケーキ
- lady fingers enclosing Bavarian cream
- 「元祖」を名乗る和菓子屋が複数乱立している。
- Many confectioneries claim to have invented ichigo daifuku so the exact origins are unknown.
- 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.
- おやつとして食べるのは、主に菓子、果物など。
- People eat mainly sweets, fruits, etc. as an afternoon snack.
- かりんとう - 播州駄菓子としてのルーツも持つ
- Karinto- origin of Banshu dagashi
- ビールのつまみやスナック菓子として食べられる。
- They are served as snacks to nibble on for drinking beer.
- 彼が一緒に夕食作りや菓子作りの手伝いをします。
- He helps to cook the dinner and desserts
- 京都に本拠を残している和菓子屋では老舗の一つ。
- One of the oldest establishments among wagashi confectioners that remain based in Kyoto.
- 地下1階の改札内には京菓子などの土産店がある。
- Past the ticket gates, there are souvenir shops selling Kyoto confectionaries and other products.
- 菓子の神(菓祖)として製菓業者の信仰を集める。
- Worshiped by candy merchants as the god of candy (Kaso).
- 総合的に考えられるキャンディーや他の甘いお菓子
- candy and other sweets considered collectively
- 砂糖と卵白でできてゆっくり焼かれるメレンゲ菓子
- a kiss made of sugar and egg white and baked slowly
- 現在は「工芸菓子」や「細工菓子」とも呼ばれる。
- Nowadays they are also known as 'sweets of craft' or 'sweets of art.'
- 桜餅(さくらもち)は、サクラの葉を用いた和菓子。
- Sakuramochi is a variety of wagashi, or Japanese confectionery, covered with a leaf of sakura (Japanese flowering cherry).
- あんみつ(餡蜜)は、みつまめに餡を盛った和菓子。
- Anmitsu is a kind of Japanese confectionery, which is mitsumame dessert (boiled beans, cubes of agar gelatin, and other delicacies with molasses poured on) covered with bean jam.
- 高級菓子店では竹筒に入った製品も販売されている。
- Some fancy confectioners sell mizu-yokan contained in a bamboo cylinder.
- さらには菓子も座卓上に用意されている場合が多い。
- Also, some sweets are often to be found on the table.
- お菓子をもらうまでその男の子はずっと泣いていた。
- The boy had been crying until he got some candy.
- 4月26日、岡山市に菓子店の息子として生まれる。
- Tomu UCHIDA was born as the son of a confectionary shop owner in Okayama City on April 26.
- 乳や菓子よりも酒を欲しがり酒で育てられたという。
- He is said to have preferred sake to milk or sweets and have been fed sake.
- 細長く、ねじった形にして油で揚げた小さな揚げ菓子
- small friedcake formed into twisted strips and fried
- 主にカステラ風の生地で餡を包んだ焼き菓子の一種。
- It is one of the baked confectionery with bean paste filling wrapped in sponge cake dough.
- 現在では北九州市を代表する土産菓子となっている。
- Nowadays, the Kurimanju is one of the typical souvenirs of Kitakyushu City.
- これを使って餡を挟んだ菓子が江戸時代に考案された。
- A sweet of bean jam sandwiched by the dry sweets was invented in Edo period.
- 平らで丸い、甘味を押さえた茶菓子で普通は温めて出す
- a flat round slightly sweet teacake usually served hot
- 乾燥果実が詰められた甘い菓子パンの平たく丸いケーキ
- a flat round cake of sweetened pastry filled with dried fruit
- 餡は餡菓子の餡を使う地域と、白餡を使う地域がある。
- Some regions use the regular sweet bean paste found in most Japanese sweets, and others use white sweet bean paste.
- 寺院に奉納される他、和菓子として市販もされている。
- It is dedicated to temples, and put on the market as a Japanese sweet.
- きんつば(金鍔)は、金鍔焼きの略称で和菓子のひとつ。
- Kintsuba is an abbreviated term for Kintsuba-yaki which is a type of Japanese confectionery.
- 福島県須賀川市にはくまたぱんと呼ばれる駄菓子がある。
- There is also dagashi (cheap sweets) called kumatapan from Sukagawa City, Fukushima Prefecture.
- - かつては駄菓子屋などの安いおでんによく見られた。
- This was often seen in cheap Oden sold at mom-and-pop candy stores etc.
- 月餅風の皮で小豆餡を包んだ札幌市内ローカルの焼菓子。
- It is local baked confectionery with azuki-bean paste wrapped in the moon cake-like dough.
- 菓子を食べきれない時は、懐紙に包んで懐や袂にしまう。
- If served sweets are left at a tea ceremony, guests can use kaishi to wrap the leftovers and put them into the inside of the front flap of kimono or a sleeve of kimono.
- 和菓子職人としての修行を積み、のれん分けにより独立。
- He trained to become a skilled artisan of Japanese sweets, and became independent by setting up a branch of the same shop to share the clientele.
- お茶請けのお菓子としては、スタンダードなものの一つ。
- It is a standard cake served with tea.
- ごく一部の和菓子店では最中皮の製造も行っているようだ。
- Only a part of Japanese sweets makers still seem to produce the thin crisp wafers of monaka.
- 引千切(ひちぎり)とは、餅と餡で作られる和菓子の一つ。
- Hikichigiri is a type of Japanese sweet made from mochi (Japanese rice cake made of glutinous rice pounded into paste and molded into shape) and sweet bean paste.
- 水羊羹(みずようかん)は、菓子である羊羹の一種である。
- Mizu-yokan is Japanese confectionery, and is a type of yokan (azuki-bean jelly).
- 1946年 河原町通六角通において菓子小売店として創業
- 1946: Established as a Japanese pastry retailer on the corner of Kawaramachi-dori and Rokkaku-dori Streets.
- チョコレート、キャンデーなどの洋菓子へ和の風味として。
- As a seasoning ingredient to add Japanese flavor to such Western-style confectionery as chocolate, candy etc.
- 明智光秀の首塚京都市白川通三条下ル 和菓子「餅寅」の横
- Kubizuka of Mitsuhide AKECHI: located at the side of `Mochitora`-a Japanese confectionery shop-at Sanjo-Sagaru (to the south of Sanjo), Shirakawa-dori Street, Kyoto City.
- 洋菓子屋「コロンパン」でアップルパイと紅茶を楽しんだ。
- Then, they visited a cake shop 'Colombin' to eat apple pie and drink tea.
- レストランの客にデザート菓子を見せるための料理用ワゴン
- a serving cart for displaying pastry desserts to restaurant patrons
- 菓子には新聞紙にあったらしい、石油のがしみついていた。
- It smelled of petroleum from the newspaper.
- 粟饅頭(あわまんじゅう)は、福島県河沼郡柳津町の菓子。
- 'Awa-manju' is a local sweet of Yanaizu Town, Kawanuma County, Fukushima Prefecture.
- 日本に大きな影響を与え、和菓子のルーツの一つとなった。
- Togashi has given a significant impact to Japan, and has become one of the roots of a Japanese sweet.
- 日本各地に分布し、土産菓子としても使われることが多い。
- Ankoromochi can be found in various places in Japan, and is often used as a sweet souvenir.
- また、和菓子においてもこれを模しているものが存在する。
- Some Wagasi (Japanese confectionery) imitates this Genjiko-no-Zu.
- あんころ餅(餡ころ餅、あんころもち)は、和菓子の一種。
- Ankoromochi is a type of Japanese confectionery.
- 葛餅、(くずもち、くず餅)は、葛粉から作られる和菓子。
- 'Kuzumochi' are Japanese cakes made of kuzuko (kudzu starch).
- また、和菓子のつや出しや、保湿目的で使われることもある。
- Also, it is sometimes used for coating Japanese confectionery and for moisturization.
- 縁高は客の人数分重ねられ、1段に1個の菓子が入っている。
- There is one layer of fuchidaka for each guest, and each layer contains a sweet.
- - 丸ごとのバナナをチョコレートでコーティングした菓子。
- It is a confection of banana coated with chocolate.
- 魚屋や駄菓子屋で販売されており、店先や持ち帰って食べる。
- It is sold at fish shops or mom-and-pop candy shops, and eaten at the shop or for to-go.
- 菓宗庵(愛知県名古屋市) 名古屋コーチン卵を使った和菓子
- Kashuan (Nagoya City, Aichi Prefecture): Famous for wagashi using eggs of Nagoya Cochin (egg of a famous Japanese native breed chicken).
- 彼は3つの菓子棒を食べた後でインスリンショックに襲われた
- He had an insulin shock after eating three candy bars
- 焼き物(パン、ケーキ、焼き菓子)が作られ、売られる仕事場
- a workplace where baked goods (breads and cakes and pastries) are produced or sold
- 日本では焼き菓子の一種で、概して平たい形状のものをいう。
- In Japan, a senbei is usually a kind of baked pastry in a thin form.
- 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.
- 京菓子處 鼓月として全国の直営店や百貨店に展開している。
- They deploy their directly-managed stores named Kyogashi-dokoro Kogetsu and also have a number of stores with the same name at department stores throughout the country.
- 和菓子の内、生菓子と呼ばれるものの多くは練り菓子である。
- Most of Japanese sweets called fresh (and moist) sweets are nerigashi.
- 生麩や焼き麩は、料理以外に、菓子として用いられる事がある。
- Nama-fu and yaki-fu are sometimes used to make confectioneries in addition to being used in cooking.
- このことから、落雁は和菓子の中でも高級なものとされている。
- In view of the above, rakugan is considered to be a high-grade item among Japanese confectioneries.
- 京都では夏越祓に「水無月」という和菓子を食べる習慣がある。
- In Kyoto, there is a habit of eating the Japanese confectionery called 'Minazuki' in the Nagoshi no harae.
- 「銀だこ」の名を使ったたこ焼き味のスナック菓子も作られた。
- Snacks with the flavor of takoyaki went on sale under the name of 'Gindaco.'
- 蒸し羊羹からは、芋羊羹やういろう (菓子)が派生している。
- Imo-yokan (yokan containing sweet potato paste) and Uiro (a sort of sweetened steamed cake made of rice powder) were derived from mushi-yokan.
- 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.
- ソフトドリンクや菓子類、ベーキングパウダーの中に用いられる
- used in soft drinks and confectionery and baking powder
- ゼリー・砂糖菓子に使う香りのよい卵形の黄色っぽい熱帯性果物
- fragrant oval yellowish tropical fruit used in jellies and confections
- 熊本県水俣市の菓子で関東でに今川焼きと呼ばれる饅頭の一種。
- It is a sweet of Minamata City, Kumamoto Prefecture, and a type of manju called imagawa yaki in the Kanto region.
- 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.
- お菓子の材料で、おもに饅頭や焼き菓子の中身などに使われる。
- It is one of the ingredients of Japanese confectionaries, mainly used for manju (buns with bean jam filling) and baked sweets.
- このほかにもカレー味のスナック菓子が各社から発売されている。
- In addition to these, there are curry flavored snacks produced by many companies.
- またシンプルに六方を焼いただけの「葛焼」は熟練を要する菓子。
- Also, 'kuzuyaki' is a cubed confection requiring high technique of simply roasting all sides of it.
- 「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.
- タヂマモリは、日本神話に登場する人物で、菓子の神 (神道)。
- Tajimamori is a person appearing in Japanese mythology, and is the god (Shinto) of confection.
- 彼はそれを茶菓子のなかに入れて手土産として吉良邸へ持参した。
- He put it into a refreshment served with tea and brought it to the residence of Kira as a gift.
- ブラウンシュガー・バター・ペカンで作ったクッキー大の砂糖菓子
- cookie-sized candy made of brown sugar and butter and pecans
- さらに、豚型の練り菓子や、摩訶不思議にも黄金色に輝く七面鳥。
- and pastry pigs and turkeys bewitched to a dark gold.
- 彼はその冷淡さを取り繕うように、包み菓子の一つを口へ入れた。
- As if to make up for that he took one of the sweets out of the wrapping and popped it in his mouth.
- 和菓子の桜餅を包む食用のさくら葉はオオシマザクラの葉を用いる。
- The leaves of Oshima-zakura are used to produce the edible sakuraba that is used to wrap sakura-mochi.
- 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.
- 大福(だいふく)は、あずきでできた餡を餅で包んだ和菓子の一種。
- Daifuku is a traditional Japanese confectionary consisting of mochi (rice cake) filled with anko (sweet bean paste) made from azuki beans.
- 子供たちが石を搗くとその家では、餅や菓子、小遣いなどを振舞う。
- In the house where children pound the stone, a person in the house treats the children with dumplings, sweets, or pocket money.
- 求肥(ぎゅうひ)は和菓子の材料のひとつで、練って作る餅の一種。
- Gyuhi is one of the materials of Japanese confectionery and a kind of rice cake made by kneading.
- また、前述の通り、和菓子には芸術作品としての側面も要求される。
- Also, as mentioned above, wagashi are also required to incorporate artistic elements.
- カステラを作ったりするなど、菓子作りが趣味だったとされている。
- Iesada seemed to enjoy the hobby of making pastry such as Castella (sponge cake from Portuguese).
- 各戸を回って、お菓子をくれないといたずらをするといって回る習慣
- they pass from door to door asking for goodies and threatening to play tricks on those who refuse
- 砂糖菓子の聖者像や金ぴかのキリスト像がかざられたりもしました。
- sugared saints and gilded Jesus.
- 徳島県の株式会社ハレルヤ (製菓業)の製造する徳島の郷土菓子。
- It is a local sweet of Tokushima Prefecture made by Hallelujah Seika Co., Ltd. (confectionary makers) based in Tokushima Prefecture.
- これらは鎌倉時代以降に渡来したため、普通は唐菓子には含めない。
- Because these have been brought over after the Kamakura period, these are not usually included in Togashi.
- 和菓子(わがし)とは、日本の伝統的製造法で作られた菓子のこと。
- Wagashi (Japanese traditional confectionery) is a whole category of confectionary made using traditional production techniques in Japan.
- 供される菓子は生菓子で、「主菓子」(おもがし)と呼ばれるもの。
- In the tea ceremony, fresh (and moist) sweets are offered and they are called 'omogashi (literally, the main sweets.)
- - キザラ(グラニュー糖やザラメ)を高温で熱し、綿状にした菓子。
- A snack formed by heating a mixture of granulated and crystal sugar to a very high temperature and forming it into cotton-like fibers.
- 皮の部分は、元が菓子だったことから特別に「皮種」と称されている。
- The wafer parts are specifically called 'tane' because they were originally sweets.
- 普段は懐中に入れ、口寂しい時に食べる菓子としても親しまれてきた。
- It has been loved as a sweet kept in a pocket and eaten when one cares for something to eat.
- もちたけ(愛知県犬山市) 美濃加茂市の免品栗を餅で巻いた和菓子。
- Mochitake (Inuyama City, Aichi Prefecture): Famous for wagashi made by wrapping fine chestnuts of Minokamo City in mochi (rice cake).
- 以前は恩賜のタバコが授与されたが、現在では菓子が授与されている。
- In former times they were given imperial cigarettes, now replaced by sweets.
- また甘露梅やのし梅などの菓子や、梅肉煮などの料理にも用いられる。
- The plums are also used for Japanese sweets, such as Kanrobai (plums stewed in syrup) and Noshiume (a thin solid jelly consisting of sweet plum jam) and for Japanese dishes, like braised fish with dried plum.
- 引き飴、吹き飴、流し飴の技術は洋菓子および有平細工で共通である。
- The techniques of hikiame (pulled candy), fukiame (blown candy) and nagashiame (spilled candy) are in common with those of western confectionery or aruheizaiku.
- また、糖尿病の人でも食べられる低カロリー和菓子の利休饅頭もある。
- Low-calorie Rikyu manju which even people with diabetes can eat is also on sale.
- 通常、薄茶席では干菓子を、濃茶席では生菓子(主菓子)を供される。
- Normally, dried confectionary is eaten when partaking of light green tea whereas, fresh confectionary is provided with the fuller-bodied green tea.
- 甘さがくどくなく後味がいいため、和菓子の高級材料として使用される。
- Used as high-grade material for Japanese sweets because it is not too sweet with a nice finish.
- 最中(もなか)とは、餅から作った皮で餡を包んだ和菓子の一種である。
- Monaka is a kind of Japanese sweets of bean jam wrapped with thin wafers made from rice cake.
- 椿餅(つばいもち)は平安時代に、軽食代わりとして食べられた餅菓子。
- Tsubaki-mochi is a rice cake sweets eaten as a light meal in the Heian period.
- (本願寺派は、小餅の他に菓子・果物も供える。霊供膳は、用いない。)
- (In Hongan-ji school, cakes and fruits are also served other than small rice cakes. Ryoguzen tray (one of Buddhist alter fittings) should not be used.)
- ケーキは大阪のリーガロイヤルホテルから運ばれてくる焼き菓子が中心。
- Most of the cakes it serves are baked confectionery from Rihga Royal Hotels in Osaka.
- 私は単にお菓子を買うために100ドル紙幣を崩さなくてはならなかった
- I had to break a $100 bill just to buy the candy
- その際、禅宗のお茶と一緒に食べる菓子として饅頭を用いる事を考えた。
- At that time, Rin came up with the idea of serving the manju as a tea cake eaten with tea for Zen Buddhism.
- ヴァッフェル生地にバニラクリームが入っている、波型のお菓子である。
- This is a wavy-shaped vanilla cream sandwich on waffle crackers.
- 駄菓子(だがし)とは、子供の持つ小銭程度で買える菓子のことである。
- Dagashi is confectionery aimed at children that can be bought for a small amount of money, such as pocket money.
- 平安時代の菓子は唐菓子と言って中国伝来の揚菓子がほとんどであった。
- Sweets in the Heian period were mostly fried confectioneries called togashi or karagashi (Chinese sweets) came from China.
- 桜色に色づけされた生地で小豆餡を包み、塩漬けした桜の葉で包んだ菓子。
- They consist of a pink-colored mochi (rice cake) containing red bean paste, which is covered with a sakura leaf that has been pickled in salt.
- 唐揚げや唐煮、唐菓子などの料理が登場し、中国風の納豆なども登場した。
- Dishes of karaage (fried food coated with flour or potato starch), karani (Chinese-style nimono) and togashi (Chinese sweets) appeared, and Chinese-style Natto (fermented soybeans) appeared as well.
- タヂマモリは、菓子の神として中嶋神社(兵庫県豊岡市)に祀られている。
- Tajimamori is enshrined in Nakashima-jinja Shrine (Toyooka City, Hyogo Prefecture) as the god of confection.
- 羊羹、氷砂糖、金平糖、カステラ、最中、三色菓子など甘いものを好んだ。
- Iemochi liked sweets, such as yokan (a bar of sweetened and jellied bean paste), rock candy, compeito (confetti), castella sponge cake, monaka (a wafer cake filled with bean jam) and three-color sweets.
- ワインに浸し、アーモンドと砂糖漬けの果物菓子で飾り付けしたトライフル
- a trifle soaked in wine and decorated with almonds and candied fruit
- 鼓月の和菓子を提供する甘味処として、現在下記の3店舗を展開している。
- They currently have the following three tea shops where they provide their Japanese-style sweets.
- 一般には皮に黒砂糖を用い、中に餡の入った比較的小さい蒸し菓子である。
- Generally, it is a relatively small-sized steamed cake, and an (bean paste) is put inside a wrapping of dough with muscovado suger taste.
- 浜松市の春華堂の菓子で、「夜のお菓子」というキャッチフレーズがある。
- It is a snack from Shunkado Co., Ltd. in Hamamatsu City, and it is promoted with the catch phrase; 'night time snack.'
- また、富山市の岩瀬地区の和菓子店では、どの店のきんつばも三角形である。
- Kintsuba found at any of the Japanese confectionery shops in the Iwase district of Toyama Prefecture are all triangle-shaped.
- インドの菓子であったが、日本では、歓喜天・毘沙門天に限った供物になる。
- It was a candy in India, but in Japan it means the altar configuration only for Kangiten and Bishamonten (Vaisravana).
- 上菓子は以下のような素材、中間素材、製法をもちい、美的につくりあげる。
- Jogashi is made to look beautiful by utilizing the following raw and intermediate materials and methods.
- 一般的に知られているものと違う形の菓子をどら焼きと称して売る例もある。
- There are also examples of cakes which differ in shape to the commonly known Dorayaki which are sold under the name Dorayaki.
- 人々を信じなさい。だけど、知らない人からお菓子を貰ってはいけませんよ。
- Trust people, but don't take candy from strangers.
- 茶菓子(和菓子)が出る場合もあるが、茶が主体であり食事は主体ではない。
- Refreshments (Japanese confectionery) may be served with tea but the main purpose of Nodate is to enjoy tea not food.
- 東北において、ゆべしは、本来のユズの菓子ではなく、餅菓子となっている。
- In the Tohoku region, yubeshi is regarded as a kind of rice cake sweets instead of the original citron confectionery.
- 洋菓子や中華菓子(月餅)の影響を受けて明治時代以降に発達したとされる。
- Influenced by western confectionery and Chinese sweets (moon cakes), it was developed after the Meiji period.
- 類似した製品としては奉天 (菓子)、かみなり、黒ねじといったものがある。
- There are products similar to karinto including Hoten, Kaminari and Kuroneji.
- 附紙本著色草花図3面(仏間)、紙本金地著色菓子図4面(下一之間違棚天袋)
- Tsuketari (attachments, appurtenances): 3 color on paper flower paintings (Buddha room), 4 color painting on gold-foil paper paintings of confectionary (staggered shelves in the lower first room)
- 甘味煎餅は唐菓子の伝統を受け継いでおり、こちらが煎餅の原型とされている。
- Amami-senbei is part of the tradition of To-gashi (唐菓子: Chinese sweets), and this is said to be the origin of senbei.
- その場合、本懐紙の他に、菓子司の名入り一枚ものの紙が使われることもある。
- In such a case, a single piece of paper on which the name of a kashitsukasa (sweets' maker) is printed is sometimes used as well as hon-kaishi.
- 鼓月(こげつ)は、京都市伏見区に本社を置く京菓子の製造と販売をする会社。
- Kogetsu is a Kyo-gashi (Kyoto style confectionary) manufacturing and sales company whose headquarters is located in Fushimi Ward, Kyoto City.
- 平安時代には、『和名類聚抄』などで一部のものが特に八種唐菓子と呼ばれた。
- In the Heian period, some Togashi were particularly called the Eight Kinds of Togashi such as in the 'Wamyo Ruijusho' (dictionary of Japanese names).
- 鳥や獣、建物などをかたどった白い砂糖菓子で祭りの際には教会に献じられる。
- It is a white sugar confectionery which models birds, animals and buildings and is dedicated to churches in the time of festivals.
- 羊羹(ようかん)は、一般には小豆を主体とした餡を寒天で固めた和菓子である。
- Yokan, in general, is a Japanese confection which is made by jellifying bean jam, mainly made from adzuki beans, with Japan agar.
- よく洗った外皮を細かく切り、炒めて水気を飛ばしたものに砂糖をまぶした菓子。
- Well-washed rind, chopped into pieces, roast the chips to dry, and then dredge them with sugar.
- チョコレートでできた棒状の菓子、ベーキング、およびコーティングで使用される
- used in candy bars and baking and coatings
- 薄いいくつもの生地が層になって、カスタードクリームが詰まった長方形のお菓子
- a rectangular piece of pastry with thin flaky layers and filled with custard cream
- これは、近代のおやつを菓子類が占めてきたことに関連付けて見ることが出来る。
- This joke can be explained in connection with the fact that people eat mainly sweets as an oyatsu in modern times.
- 出される主菓子および干菓子を取り分ける際に、客側が手元の皿代わりに用いる。
- Guests at a tea party use kaishi as a plate for individual servings when the host serves omogashi (moist sweets) and higashi (dry sweets).
- 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.
- あんパン(餡パン)は、菓子パンの一種で、中に餡が入っていることを特徴とする。
- Anpan (a round soft bread with azuki bean paste in the center) is a kind of a sweet bun with 'an' (sweet bean paste).
- 日本では、寿司や菓子とともに、あるいは食後に、熱い茶を飲むのが一般的だった。
- In Japan, it was common to drink hot tea with sushi or with sweets or after meals.
- なお小売りをしている店としては駄菓子屋と称されており、詳細はその項に詳しい。
- Stores selling dagashi are called 'dagashiya'; please see the related article for more details.
- ペリー一行は北殿で茶と菓子程度でもてなされ、開国を促す大統領親書を手渡した。
- While Perry and his officers were served tea and cakes, he delivered a letter from the President that urged Japan to open its ports.
- ゼラチン・砂糖・トウモロコシのシロップで作り、粉砂糖をかけた、ふわふわの菓子
- spongy confection made of gelatin and sugar and corn syrup and dusted with powdered sugar
- 香りをつけた砂糖で作った甘さたっぷりの菓子で、たいていは果実やナッツを入れる
- a rich sweet made of flavored sugar and often combined with fruit or nuts
- 美しい妖精の姿だったり、お菓子になったり、思いのままどんな姿にでもなるんだ。
- To others he appears as a beautiful fairy, or a brownie, or in any other form that pleases him.
- 利休饅頭(りきゅうまんじゅう)は茶聖千利休にちなんだお茶請けの和菓子である。
- Rikyu manju (利休饅頭) is a Japanese cake served with tea, which was named after chasei (great tea master) SEN no Rikyu.
- 干菓子(ひがし)または乾菓子(ひがし)は、水分の少ない乾燥した和菓子の総称。
- Higashi (干菓子) or Higashi (乾菓子) is a generic term that refers to dry Japanese sweets.
- なお、丁稚羊羹の中には、栗や大納言などの和菓子がちりばめられているものも多い。
- Many of decchi-yokan contain sprinkled chestnuts, Dainagon or other Japanese confectionery.
- おぼろを削ったヘタの部分は、爪昆布と呼ばれ、お菓子として食べられることもある。
- The edge of kelp, remained after the body part was eliminated for making shredded tangle, is called 'tsume-konbu' (nail-like pieces of tangle), sometimes eaten as a snack.
- 好事福櫨(こうずぶくろ) は、明治に京都の和菓子職人が考案したと云われる珍菓。
- Kozubukuro is nice Japanese sweet created by a Japanese pastry chef in Kyoto during the Meiji period.
- そして最後に季節感や、菓子が食べられる場のコンセプトを表現しなければならない。
- Furthermore, at the end of the process, to capture the sense of the season, the confectionary must resonate with the place where it is to be consumed.
- (本膳料理には『硯蓋』という揚げ菓子があり、それを持って帰るのが作法である)。
- (In honzen ryori [a highly ritualized form of serving Japanese cuisine], there is fried cake called 'suzuributa' that is meant to be taken with guests when they leave.)
- シュロの木で眠る緑の大蛇がいて、二十人の僧侶が蜂蜜のお菓子を食べさせている話。
- of the great green snake that sleeps in a palm-tree, and has twenty priests to feed it with honey-cakes;
- (後述の津市とらやの主張によれば)昭和60年頃に生まれた、新しい和菓子である。
- According to Tora-ya in Tsu City (see below), ichigo daifuku are a new Japanese confection first made around 1985.
- 栗饅頭(くりまんじゅう)は、和菓子の種類の一つであり、饅頭の種類の一つである。
- Kurimanju, one of traditional Japanese confectioneries, is a type of manju (a bun stuffed with azuki-bean paste).
- 水無月は白のういろう (菓子)生地に小豆を乗せ、三角形に包丁された菓子である。
- Minazuki is a confectionery prepared by placing azuki beans on white Uiro (a sort of sweetened steamed cake made of rice powder) and then cutting it into triangular shapes.
- 新年のお菓子として使われるようになり、全国の和菓子屋でも作られるようになった。
- At this ceremony, this became the traditional confectionary to be consumed and came to be produced by traditional Japanese confectionary makers across Japan.
- 草餅、桜餅、煎餅、柏餅、ぼたもち、大福、あられ (菓子)、安倍川もち、あんころ餅
- Kusamochi (rice-flour dumplings mixed with mugwort), Sakuramochi (rice cake with bean jam wrapped in a preserved cherry leaf), rice cracker, Kashiwamochi (a rice cake which contains bean jam and is wrapped in an oak leaf), Botamochi (rice ball coated with sweetened red beans, soybean flour or sesame), Daifuku (rice cake stuffed with bean jam), Arare (cube rice crackers), Abekawamochi (a freshly made rice cake coated with sweetened soybean flour or red bean jam), and Ankoromochi (a freshly made rice cake covered with azuki bean jam with crushed grain)
- 昔から子供には人気のある菓子で、いわゆる「数え歌」の1番目の品物として登場する。
- Konpeito has been a popular candy for children since long ago and so it is featured as the first item in the so-called 'Kazoe uta.'
- 唐菓子の索餅は神饌として現在でも用いられており、素麺の原形を知る手がかりとなる。
- Sakubei as Chinese sweets is still used as a food offering to the gods at the present time, which is a clue to know about the prototype of somen.
- 特に観光客が他所の店で買ってきた菓子などを大量に与える例も多く、問題化している。
- Particularly, there are many cases in which tourists give deer a lot of cookies that they had bought at the stores in the other places, which have become problems.
- ただし一般的には、干菓子という用語から煎餅や八ツ橋などが想起されることは少ない。
- In general, rice cracker or yatsuhashi are rarely imagined from the term of Higashi (dry sweets).
- 最中や州浜、石衣などは水分30~35パーセントであり「半生菓子」として区別する。
- Sweets with 30-35% moisture content such as monaka (a wafer cake filled with bean jam), suhama, ishigoromo (wafer cake) are differentiated and categorized as `hannama gashi' (soft, sami-baked Japanese sweets).
- アメノヒボコの曾孫が、菓子の神とされるタヂマモリ(多遅摩毛理、田道間守)である。
- His great-grandson was Tajimamori, a deity of sweets.
- 近年、食料品高騰などで、中小の駄菓子メーカの廃業がニュースなどで報道されている。
- Recently, due to the rising cost of food, the bankruptcy of several small and medium sized dagashi makers has been reported in the news.
- 父は大阪御堂前の菓子商鯛屋善右衛門(俳号:貞因)で、兄に狂歌師油煙斎貞柳がいる。
- His father was Zenemon TAIYA, a merchant of confectionery in Midomae, Osaka Prefecture (with the haiku pen name of Teiin), and his older brother was kyokashi named Yuensaiteiryu.
- 食べ残しの菓子などを包んで持ち帰る際に便利なよう、片側が袋状になったものもある。
- Kaishi whose one side is bag-shaped is also available, and this type of kaishi is useful to wrap leftovers of sweets and carry them back.
- 芋羊羹(いもようかん)は、サツマイモを主原料として練り上げ成型した和菓子である。
- Imo-yokan is a Japanese sweet having sweet potatoes as a main ingredient that is kneaded and molded.
- また、明治時代、温泉地の名物となる菓子商品を開発する際に、薄皮饅頭が注目された。
- In the Meiji period, people of a town of hot spring were trying to make a new confectionery to be sold as a specialty, and the people gained some hints from Usukawa-manju (steamed yeast bun with filling with thin skin).
- やがて、隠居は菓子屋への支払いがバカにならないと思い、菓子を自作することにする。
- Before long, the retired person realized that the payment to a cake shop was not negligible and started to produce cakes by himself.
- 下町に三代続く和菓子の老舗『大福本舗』で毎日作られている大福餅の「だいふくさん」。
- Daifuku-san is Daifuku-mochi which is made everyday at 'Daifuku-honpo', a long-standing third-generation downtown Japanese confectionary store.
- 場所を提供するとともに、注文に応じて茶や和菓子を飲み食いさせる店舗として発達した。
- Teahouses developed as retail venues that supported areas and, provided a place to drink teat and eat Japanese traditional snacks.
- 明治時代以降にヨーロッパなどから新しく日本に入ってきた洋菓子に対して使われる言葉。
- The term wagashi is used to differentiate traditional products from European style confectionery which first entered Japan after the Meiji period (1868-1912).
- 子供の中にはスーパーでお菓子かおやつを買ってもらえないとだだをこね始める子がいる。
- Some kids start to carry on at a supermarket when they are not allowed to buy some candy or other treat.
- 米国の菓子製造業家、慈善家で、産業模範都市であるペンシルバニア州のハーシーを作った
- United States confectioner and philanthropist who created the model industrial town of Hershey, Pennsylvania
- いちご大福(いちごだいふく)は、餡を餅で包んだ大福に、イチゴを入れた和菓子の一種。
- Ichigo daifuku is a kind of Japanese confection consisting of a strawberry inside 'daifuku', which is a rice cake stuffed with sweet bean paste.
- 1988年の第21回全国菓子大博覧会(松江市)で最高賞の名誉総裁賞を受賞している。
- The Kurimanju won the top award, the Honorary President Award, at the 21st National Confectionery Exposition (held in Matsue City) in 1988.
- 16世紀、南蛮菓子として成立した有平糖は有平細工と呼ばれる高度な製菓技術を誇った。
- During sixteenth century aruheito (toffee), made as nanbangashi (a variety of sweets derived from Portuguese or Spanish recipes), was praised as a high-level production technique called aruheizaiku.
- これが、6月16日に厄除け・招福を願って菓子を食う「嘉祥菓子」の習俗の起源となった
- This is the origin of what is called the 'Kajo gashi' (Kajo cakes, where the term 'kajo' is an alternative reading for the era name Kasho) that is customarily eaten for epidemic prevention and good health on June 16.
- 唐菓子(とうがし)は、奈良時代に唐(中国)から伝来した一連の菓子とその技術を言う。
- Togashi refers to a series of cakes and the technique used to make them that were introduced from Tang (China) in the Nara period.
- 元々は上流階級のお菓子として広まったもので、現在の高級なかりんとうの先駆けとなった。
- Karinto originally became popular among the upper class people, being the forerunner of the premium karinto that is available today.
- みたらし団子を変形させた和菓子として、葛餡をかけるのではなく、中に入れた製品がある。
- Among the Japanese-style confections, there is a variation of mitarashi dango, which contains the sweet sauce of arrowroot starch in it instead of being coated with the sauce.
- 同じく米を用いた菓子に煎餅種類があるが、こちらは餅(餅米)ではなくうるち米を用いる。
- Senbei (rice crackers) are another type of snack made from rice however these are not made from mochi (glutinous rice), but from non-glutinous rice.
- 果物またはお菓子または花のための枝分かれしているホルダーがある大きなテーブルの中心部
- a large table centerpiece with branching holders for fruit or sweets or flowers
- ただしこれはあくまで焼き固められた砂糖菓子であり、飴状のものを加工したものではない。
- However, it was a sugar confectionery baked and solidified, not a processed product of sugar-paste.
- 熊本県菊池市に正観寺丸宝という会社の商品日本一うすい和菓子『松風』という商品もある。
- There is a Japanese-style sweets called Matsukaze, known as the thinnest Japanese traditional sweets produced by a company called Shokan-ji Maruho, which is located in Kikuchi City, Kumamoto Prefecture.
- 旅館等で温物として出されたり、料理学校などで和菓子の作り方で題材にされることがある。
- Rikyu manju is sometimes served as onmono (hot dish) at Japanese inns or selected by cooking schools as a theme for learning how to make Japanese cakes.
- 現在では珍味に分類されるものと、和菓子で蒸し菓子の一種に分類されるものに分けられる。
- Today, it can be separated into those which are categorized under chinmi (food with a delicate flavor) and those which are categorized under a type of steamed cakes of Japanese confectioneries.
- 先述の姫路地方では播州駄菓子(ばんしゅうだがし)と呼ばれるなど駄菓子として発達した。
- As mentioned earlier, in the Himeji region, karinto is referred to as the Banshu dagashi (cheap sweets) and has developed as an inexpensive sweet.
- 洋菓子の場合、屋内での作業となるので、専用の洋菓子作り用の道具類がそのまま使われる。
- In the case of western confectionery, work is done indoors and thus the instruments for exclusive use are used as they are.
- 遣唐使によって伝来した唐菓子や、宣教師によってもたらされた南蛮菓子も和菓子に含める。
- It included togashi (Chinese sweets) introduced by a Japanese envoy to Tang Dynasty China, and nanbangashi (a variety of sweets derived from Portuguese or Spanish recipes) that missionaries bought with them.
- 通常、小麦粉で濃くされた様々な柔らかくて甘いお菓子で、焼いたり、煮たり、蒸したりされる
- any of various soft sweet desserts thickened usually with flour and baked or boiled or steamed
- 兄とは無論仲がよくないけれども、兄に隠して清から菓子(かし)や色鉛筆を貰いたくはない。
- Bad as my relations were with my brother, still I did not feel justified in accepting candies or color-pencils from Kiyo without my brother's knowledge.
- いずれも80℃ほどに熱した飴を扱うため、洋菓子ではたいてい手袋を使用してやけどを防ぐ。
- All of them deal with heated candy of about 80℃ and thus in western confectionery most candy craftsmen put gloves on to prevent scalding.
- 和菓子の日(わがしのひ)は、全国和菓子協会が1979年(昭和54年)に制定した記念日。
- Wagashi no hi' (the Day of Japanese Confectionery) was a memorial day, established by 'Zenkoku Wagashi Kyokai' (Japan Wagashi Association) in 1979.
- 雛霰(ひなあられ)とは、桃の節句(3月3日)に供えられる節句菓子であり、和菓子の一種。
- Hina arare is a kind of Japanese confectionery that is offered at the Dolls' Festival (March 3rd).
- 現代の中国には「麻花」(マーホア)や「バーンサー」と呼ばれるかりんとうに似た菓子がある。
- In China today, there are some sweets similar to karinto that are referred to as 'mahua' or 'baangsa.'
- 葵区にはおでん店だけが軒を連ねる飲食店街があり、多くの駄菓子屋でもおでんを販売している。
- Aoi Ward has a restaurant section that solely consists of Oden shops/restaurants, and the Ward also has many mom-and-pop candy stores that sell Oden.
- 中部、西日本では、一般的な塩または醤油味のあられ (菓子)を、丸い形状にして作っている。
- In the Chubu and western Japan areas, round-shaped, ordinary salt- or soy sauce-flavored arare (rice crackers) is made as hina arare.
- 歓喜天の供物として、歓喜団(かんぎだん)、または、歓喜丸(かんぎがん)という菓子がある。
- As the altar configuration for Kangiten, there is a candy called Kangi-dan or Kangi-gan.
- 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.).
- 軽焼き菓子の練り粉で作ったふんわりしたパンで、ローストビーフといっしょに鍋で焼くのが慣習
- light puffy bread made of a puff batter and traditionally baked in the pan with roast beef
- そして、いろいろな種類のおもちゃや、明るい絵がかかれた紙につつまれたお菓子がありました。
- and toys of various fashions and sweetmeats in bright-pictured papers.
- 中国では話梅(広東語 ワームイ)と呼ばれる干して甘味を付けた梅が菓子として売られている。
- In China, sweet dried plums called Wamui are sold as Chinese confectionery.
- 皮種は一般的に種屋と呼ばれる和菓子材料の専門業者が製造しており、和菓子店へ提供している。
- The tane is generally produced by professional manufacturers of Japanese sweets materials called 'taneya' and supplied to Japanese sweets makers.
- 有平糖から派生した金華糖は鯛などの縁起物をかたどった砂糖菓子で駄菓子としても親しまれた。
- Kinkato (traditional sugar confections), originated from aruheito, is a sugar confectionery and models lucky charm such as sea bream and so on and is popular as dagashi (cheap sweets).
- 菓子は縁高(ふちだか)と称する重箱に入っており、黒文字と称する木製の楊枝が添えられている。
- Sweets are put in a jubako called fuchidaka (a tray with high edges) and a wooden toothpick called kuromoji is attached.
- 室町末期から安土桃山時代には南蛮船により南蛮料理や南蛮菓子(カステラなど)が伝わってきた。
- In the era from towards the end of the Muromachi period to the Azuchi-Momoyama period, early European ships brought to Japan European dishes and European sweets (such as castella sponge cakes).
- この頃の駄菓子は製造に用いる材料が制限され、高価な白砂糖などを用いることは許されなかった。
- In those days the ingredients for dagashi were limited and the use of expensive refined sugar was prohibited.
- 和菓子の中にも、「そば餅」などと、日本で一般的に饅頭と呼ぶ物を「餅」と呼んでいる例がある。
- In Japanese cakes, there are examples of kinds of food which are called 'mochi' such as 'soba-mochi' and which are generally called manju (dumpling) in Japan.
- 砂糖、米、小麦、小豆など、比較的少ない種類の主原料より、多くの種類の和菓子が生み出される。
- The kind of major ingredients are relatively a few, such as sugar, rice, wheat, and red beans, which are used for various wagashi.
- 一般的には「子供の守り神」として信じられており、よく子供がよろこぶお菓子が供えられている。
- It is generally believed to be 'a protective deity of children' so that the sweets that children love are often offered on the altar.
- 長崎市の田中旭栄堂(たなかきょくえいどう)の栗饅頭も、明治中期より長崎市の名物菓子である。
- The Kurimanju produced by Tanaka-kyokueido (a confectionery shop) is a local specialty of Nagasaki Prefecture since the middle of the Meiji period.
- 献立内容は「飯」、調味料、生もの、干物、唐菓子(今のドーナツに近い)、木菓子(=果物類)。
- The menu included 'cooked rice,' seasonings, uncooked food, dried food, togashi (similar to the present doughnut), kigashi (fruits).
- 残った卵白は捨てるのが一般的だが、そのまま飲んだり、メレンゲ (菓子)にして食べる者もいる。
- The remaining egg white is usually thrown away, but some people drink it as it is and some make meringue (sweets) from the white.
- 和菓子の製造工程において、製品の表面を糖蜜や羊羹等でコーティングする事を「てんぷら」という。
- In the course of the production of confectioneries, it was called 'tempura' to apply coating to the surface of Japanese confectioneries with molasses or Yokan (adzuki-bean jelly.)
- 餅も練り菓子と類似の製法で作るが、主食と考えられる事が多く、練り菓子に入れられない事も多い。
- Rice cake is produced by a similar production method, but it is often regarded as staple diet and not included in nerigashi.
- 生麩は小豆餡を包んで麩饅頭、焼き麩は生地に着色して砂糖を練りこみ、麩菓子などの駄菓子とする。
- They fill nama-fu with red bean jam to make fu-manju pastries while they add food colorings and sugar to the dough of yaki-fu to make confectioneries such as fugashi.
- 現在でも「利休饅頭(同種の菓子に利久饅頭の別名もあり)」というお茶受けのお菓子が各地にある。
- There is still a Japanese confection called 'Rikyu manju' all over the country of Japan.
- この過程で大饗料理には存在していた台盤や唐菓子などの中国文化風味が欠落していった物と思われる。
- In this process, things peculiar to China such as daiban (an oblong table for food) and togashi in the daikyo ryori seems to have been eliminated.
- 帯広市の菓子メーカー六花亭が作る「マルセイバターサンド」は勉三等の晩成社を記念したものである。
- Marusei bata sando' (literally, Marusei's butter sandwiches) produced by Rokkatei Confectionery Co., Ltd of Obihiro City is designed to commemorate Benzo and his partners' Banseisha.
- なお、饅頭、羊羹、ういろう (菓子)、落雁、月餅、一口香なども中国から渡来してきたものである。
- Here, such as manju, yokan, uiro (a cake), rakugan, geppei, ikkoko have been brought over from China.
- 唐菓子を起源とする説:奈良時代に遣唐使によってもたらされた唐菓子で、京都の上流階級に食された。
- According to the opinion identifying Tang confectionery as its origin, karinto was brought over from China by a Japanese envoy to Tang Dynasty China in the Nara Period and was enjoyed by the upper class people in Kyoto.
- 鰹節や昆布で出汁をとる技術が高度に発達し、砂糖の普及により、甘い和菓子が食べられるようになった。
- The technique to generate soup stock based upon dried bonito or konbu (a kind of kelp) progressed, and as sugar became used widely, sweet Japanese confectionery became available.
- 梅の蕾をかたどった「未開紅」、紅葉にしたてた「竜田川」をはじめ、くず菓子の餡など多彩に展開する。
- It has developed into variously including 'Mikaiko' (literally, red ume plum to be flowered) formed plum buds and 'Tatsuta-gawa River' made into autumn leaves, and filling of kuzu-gashi (Japanese sweets made from arrowroot).
- 創業時から明治天皇の東京行幸(1869年3月)まで、内裏に御朝物と称する菓子を毎朝献上してきた。
- From the time of its foundation until the time Emperor Meiji's Tokyo Gyoko (moving to Tokyo) (March 1869), they served confectionaries called Oasamono (sticky rice cake for breakfast) to dairi (Imperial Palace).
- バナナベースの餡を使用した、英語・ローマ字表記であるBANANAの文字が入ったバナナ型のお菓子。
- It is a banana-shaped sweet with banana paste in it, which is embossed with an English word, 'BANANA'.
- 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.
- 江戸後期に入り、小麦粉を発酵したものから作られた菓子もくずもち(久寿餅)とよばれるようになった。
- In late Edo period, people started to call those made of fermented wheat flour also kuzumochi (in different Chinese characters).
- – 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.
- 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.
- 日本では玩具店や駄菓子屋で扱われ、花火の点火用など本来の用途ではない利用のされ方をすることもある。
- In Japan, it is also on sale at toy shops and/or mom-and-pop candy stores and sometimes used for other purposes than the primary purpose, such as lighting fireworks.
- 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.
- 浅草の和菓子店「舟定」(創業)の二代目・定吉に持ちかけ、共同開発により「芋ようかん」を完成させた。
- He approached to Sadakichi, the second generation of Japanese sweet shop 'Funasada' in Asakusa, and then 'imo-yokan' was completed by joint development.
- 剣鍔文様付き円型きんつば(けんつばもんようつきえんけいきんつば)は、和菓子のきんつばの一種である。
- Kentsuba-monyo-tsuki enkei Kintsuba' (literally, samurai-sword-guard-patterned round kintsuba-cake) is one of the Japanese confectionery known as 'kintsuba' (a Japanese confection made from red bean paste wrapped with a skin made from flour and water kneaded and spread thinly).
- お茶がひどいものでとても飲めた代物ではなかったため、お客は上等なお菓子のみを目当てにしてきていた。
- As the tea served by him was very bad and undrinkable, guests came with the aim of eating delicious cakes.
- また名古屋の土産物として、エビフライのぬいぐるみや、エビフライ饅頭と称する洋菓子が販売されている。
- Souvenirs of Nagoya include a stuffed Ebi furai and pastry named 'ebi furai manju' (baked cake).
- 京菓子のひとつであり、岐阜県岐阜市、熊本県菊池市、山口県萩市などでは土産菓子としても売られている。
- It is one of the Kyoto Confectioneries, and is also sold as souvenir sweets in Gifu City, Gifu Prefecture, and Kikuchi City, Kumamoto Prefecture, and Hagi City, Yamaguchi Prefecture, among other places.
- 皮種の片側をタルト生地の代わりに用い、アーモンドなどを詰めた洋菓子風の菓子を作っている業者もある。
- Some manufacturers produce western type of sweets using a piece of tane as a tart pastry and filling it with almond and the like.
- 特に精巧に作られる工芸菓子と呼ばれる分野もあり、食用可能な和菓子の材料で花鳥風月の世界を表現する。
- Amongst wagashi, there is a sub-category called Manufactured Confectionary where the product is particularly exquisite and this product is made of edible ingredients used in making wagashi but, express an array of traditional Japanese themes related to the beauty of nature.
- なお、流出したデンプンを集めて乾燥させたものを正麩(しょうふ、漿麩)と呼んで糊や菓子の原料にされる。
- Additionally, starch discharged from the dough in this process is collected and dried to make shofu which becomes an ingredient of confectioneries.
- 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)
- 菱葩餅(ひしはなびらもち)は、ゴボウと白味噌餡とピンク色の餅を、餅もしくは求肥で包んだ和菓子である。
- Hishihanabira Mochi (Water chestnut petal sticky rice cakes) are a traditional Japanese confectionary made by wrapping burdock root, white miso paste and pink colored mochi (sticky rice cake) in either sticky rice cake or Turkish delight.
- また駄菓子店や食堂などの店先におでんの大鍋を置き、七輪やストーブなどで日がなぐつぐつと煮込んでいた。
- Mom-and-pop candy stores and restaurants also had on the storefront a large pot of Oden which was simmered on shichirin (earthen charcoal brazier [for cooking]) or a stove all day long.
- 香典返しの品は、食品や消耗品が多いが、茶・菓子・海苔・砂糖・タオル・寝具・石鹸・食器など様々である。
- Foods or consumables are often given as koden-gaeshi, and typical examples include tea, sweets, dried laver seaweed, towels, bedding, soap and tableware.
- 他、駅改札コンコース付近にアズナス、花屋、らぽっぽ(菓子)、小物アクセサリー店、宝くじ売り場がある。
- There are also ASNAS, a flower shop, Rapoppo (confectionery), an accessory shop and a betting house near the concourse at the station ticket gate.
- 実頼は小野宮第の大炊門前に菓子を置き、それを食べる京の民衆の雑談を聞いて世情を知った(『古事談』)。
- Saneyori put sweets in front of the Oinomikado Gate of his residence Ononomiyadai and listened to the chats of Kyoto residents who gathered to eat them, in order to learn what was happening in society ('Kojidan').
- 左京区聖護院地区は、和菓子の聖護院八ツ橋や、京野菜の聖護院大根・聖護院かぶ・聖護院きゅうり発祥の地。
- The Shogo-in district in Sakyo Ward is where the wagashi (traditional Japanese confectionery) 'Shogoin Yatsuhashi' and the dishes 'Shogoin Daikon' (daikon radish), 'Shogoin Kabu' (turnip) and 'Shogoin Kyuri' (cucumber) originated.
- 1857年(安政4年)に栄太楼が開発した和菓子で、ここまで述べてきた発酵食品の納豆とは全く別物である。
- It is quite different from the above-mentioned natto, which is a fermented food; ama natto is a Japanese confectionery developed in 1857 by Eitaro.
- 当時「菓」といえば果物のことであったが、この説話からタヂマモリは菓子の神「菓祖」として信仰されている、
- At that time, 'ka' referred to fruit, but based on this setsuwa (anecdotes), Tajimamori is worshipped as 'kaso,' the god of confection.
- 翌15日朝に米・ナス・ダンゴ・シキビ・盆花・菓子・線香を供え,鉦を鳴らして十三仏念仏を唱えお参りする。
- In the morning of the next day (August 15), people of the area pay a visit to the jizoes by placing in front of them rice, eggplant, rice dumpling, shikibi (a special tree for Buddhist events), flowers for Bon (a Buddhist event in the summer in which each household invites its ancestors' spirit to the house), sweet stuff and incense sticks, by striking Sho (a kind of percussion) and by repeating the names of thirteen Buddha's.
- さらにパイ皮やビスケット生地、スコーン生地を用いたより洋菓子に近い物(宮崎県のチーズ饅頭など)がある。
- In addition, there are manju (Cheese manju in Miyazaki Prefecture) similar to western confectionery using pastry, biscuit dough and scorn dough.
- 富山県高岡市戸出町には5軒の和菓子店が存在するが、いずれも「剣鍔文様付き円型きんつば」を販売している。
- There are five Japanese confectionery stores in Toide-machi, Takaoka City, Toyama Prefecture, and all of them are selling the 'Kentsuba-monyo-tsuki enkei Kintsuba.'
- 現存する「ぶと饅頭」は、伏兎の生地に卵などを入れたドーナツ風の生地で餡を包んだ、あんドーナツ風の菓子。
- Current 'Buto manju' is a cake like a doughnut with bean paste that is made by wrapping bean paste with the doughnut-like dough of Buto mixed with the dough of Buto and egg.
- この小さく奇妙な形の菓子は、様々な色に着色可能であることから、その大きさに関わらず極めて目を引きやすい。
- Since this little strange looking candy can be colored in a wide range of colors, it is quite conspicuous regardless of its size.
- 素麺に形が似ていることから名付けられている食品に、魚肉練り製品の魚素麺や卵を使った菓子の鶏卵素麺がある。
- Fish somen which is fish paste and egg somen which is sweet made from egg are named because they have a shape similar to that of somen.
- 伝統や格式を重んじる菓子屋では以上の手順を経て作った千歳飴を神社に納め、お祓いを受けてから店頭に並べる。
- Confectionaries, that respect tradition and formality, manufacture chitoseame candies employing the above steps, and then serve the candies at shrines and receive exorcism, and then place them on shop shelves.
- ただし、その製法および感性は菓子店、職人によって千差万別であり、微妙な違いがそれぞれの個性になっている。
- However, the technique and sense of manufacture depend on each confectioner and shop, and the sensitive differences show their originality.
- 茶道で用いられるほか、和菓子、かき氷、アイスクリーム、チョコレート、料理の素材などとして広く用いられる。
- Powdered green tea is widely used, not only for tea ceremony, but also as ingredients for Japanese-style confectionery, ice shaving, ice cream, chocolate and other cooking.
- 甘いもの、特にシュークリームが好物だった、三田の慶應義塾大学前にある和菓子屋の黄身しぐれもご贔屓だった。
- He liked sweets, especially cream puffs, and favored Kimishigure (Japanese sweets made of red bean jam, white beam jam and yolks) at the Japanese-style confectionary shop in front of Keio University in Mita.
- 栗饅頭は、和菓子の中でも最も身近なものの一つであり、スーパーやコンビニエンスストアでも多く売られている。
- Kurimanju, one of the most popular traditional Japanese confectioneries, is sold at many supermarkets and convenience stores.
- 唐菓子が伝わる以前の日本には現在の意味での「菓子」は存在せず、菓子は果子とも書かれて果物を意味していた。
- Before the arrival of Togashi, there were no 'cakes' in the current sense of the meaning in Japan, and the word for cakes was written as '果子,' which meant fruit.
- さらにお通し・揚げ物・蒸し物・和え物・酢の物などの酒肴が加えられ、最後に飯・味噌汁・香の物、水菓子となる。
- To this are added an otoshi (appetizer), deep-fried and steamed foods, aemono (vegetables and fish in various dressings), vinegared dishes, pickles, and fruit.
- この他、昭和時代から子供が多く集まる駄菓子店などでも焼かれている事があるが、そのような店は減少傾向にある。
- In addition, some mom-and-pop candy stores, which have been popular with children since the Showa period, still serve takoyaki but the number of such stores is decreasing.
- 索餅(さくべい)とは、古代中国から日本に伝わった唐菓子の1つで素麺の祖となったとも言われている食品のこと。
- Sakubei is a one kind of 'togashi' (literally 'Chinese sweet'), which were introduced to Japan from ancient China, and is also said to be the origin of somen noodles.
- 正月の寺社や縁日など大きな行事の場所にはたこ焼き、焼きそば、綿菓子、餅、おもちゃなど様々な屋台が出店する。
- Vendors are active inside shrines and temples during the New Year holiday and on the festival days; there are many types of street stalls selling specialized items: Takoyaki (octopus dumplings), yakisoba (fried soba noodle), cotton candies, rice cakes, and toys.
- 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').
- 一方、日本では、薄くて、パリッとしたおり、力を加えると割れるような固い菓子の一部を指して煎餅と呼んでいる。
- Japanese senbei are a type of snack which are thin, crispy and are breakable when force is applied to them.
- また、春から秋にかけて出されることの多い、水分を多く含む菓子の場合、普通の懐紙では水気が滲み通ってしまう。
- Moist sweets are served in many tea ceremony parties from spring through autumn, and the moisture of such sweets may run through regular kaishi.
- 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.
- 最近では豆菓子・かりんとう・おこし・膨化米(いわゆるコメのポン菓子)などに砂糖がけして作られることが多い。
- Today, hina arare is often made by sugar-coating bean snacks, karinto (dried-dough stick-shaped cookies), millet or rice cake, or puffed rice.
- 前者をつくるものを菓子匠、御菓子司などと称し、後者をつくるものを「おまんやさん」「おもちやさん」と呼んだ。
- Confectioners who prepared the former are called 'kashisho' (confectionary craftsmen) or 'onkashi-tsukasa' (confectionary master), and so on, while ones who prepare the latter 'omanya-san' (manju manufacturers) or 'omochiya-san' (rice case manufacturers).
- 菓子業界(とくに九州)で、南蛮菓子をイメージして開発された菓子の商品名にザビエルの名が用いられる例がある。
- There are cases of sweets using Xavier's name to give the image of nannbangashi (a variety of sweets derived from Portuguese or Spanish recipes) in the snack industry (especially in the Kyushu region).
- もともとは江戸時代中期に京都で考案された菓子であり、上新粉(米粉)で作った生地で餡を包んで同様に焼いたもの。
- Kintsuba was originally invented in Kyoto in the mid-Edo period and was made by coating bean paste with batter made of rice flour and water and searing the outside.
- 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.
- 皮に独特の風味があり、煮込んで粒あんにすると柔らかな皮の食感が餡と調和するため高級和菓子で良く使われている。
- The skin has a unique flavor, and when boiled thoroughly to make crushed beans, the soft texture of the skin balances well with the bean paste, thus it is often used in upscale Japanese confectionery.
- 京都名産の菓子「阿闍梨餅」は、比叡山の延暦寺千日回峰行の阿闍梨がかぶる網代笠を模したことからこの名がついた。
- Kyoto's famous sweets, Ajari-mochi, are so named because they resemble the wicker hats worn by the Ajari doing the 1000-day circumambulation at Enryaku-ji temple on Mt. Hiei.
- 亥の子餅を販売する菓子店があるが、新暦10月よりも旧暦10月(新暦11月)に入ってから販売されることが多い。
- Many confectioneries sell Inoko mochi in October under the old calendar (or November according to the solar calendar) rather than in October of the solar calendar.
- 製造は、福島県郡山市、嘉永5年から続く菓子の老舗「柏屋」で、東北新幹線車内でも売っている定番のお土産である。
- It is made in 'Kashiwa-ya', a time-honored confectioner since 1852, and it is a standard souvenir that is sold even in the shinkansen of the Tohoku Shinkansen line.
- 硯蓋に出される料理はきんとん、羊羹、寒天菓子等の甘味類(料理の一品として出されるため料理菓子とも呼ばれる)。
- The dishes served to Suzuributa may be sweets such as kinton (mashed sweet potatoes), yokan (a bar of sweetened and jellied bean paste), kanten-gashi (agar-used confectionary); these are called confectionary cuisines.
- 茶事の折には薄茶の前に「干菓子」(ひがし)を出すが、濃茶を出さない茶会やもてなしでは生菓子を出すことが多い。
- In a tea ceremony, dry sweets are served before offering weak-flavored tea, but fresh (and moist) sweets may often be served in such tea parties or during entertainment, where the tea served is not full-flavored.
- 現在では「お月見くださ~い」、「お月見泥棒でーす」などと声をかけて、各家を回りお菓子をもらう風習が残っている。
- Today, there is still a custom that children visit each home shouting 'Give me a moon viewing' or 'We are moon viewing thieves' and receive some sweets.
- 供物や茶の湯、冠婚葬祭用として発達し、打物菓子や雲平細工、有平細工など、さまざまな技巧が施されるようになった。
- It has been developed and used for offerings, Chanoyu (the tea ceremony), wakes and weddings, and various skills, including uchimono-gashi, unpei-zaiku and aruhei-zaiku, are applied during its development process.
- ---昭和初期ごろまで見られ、小麦粉を甘く味付けして中華菓子の様にその場で揚げて、主に子ども向けに売っていた。
- Agedango vendors, who were seen until the early Showa period, cooled deep-fried sweetened flour dumplings at the stall and sold them mainly to children.
- エフライムはもろもろの民の中に入り混じる。エフライムは火にかけて、かえさない菓子である。 (ホセア書 7:8)
- Ephraim, he mixes himself among the nations. Ephraim is a pancake not turned over. (Hosea 7:8)
- スポンジケーキ状に焼くにはオーブン(天火)の存在が不可欠である事から、南蛮菓子の技法が応用されたと考えられる。
- It is believed that cooking techniques for European sweets were applied, from the fact that an oven is inevitable for making datemaki which tastes like sponge cake.
- 煎餅は日本を代表するスナック菓子(間食)のひとつであるが、近年はポテトチップスなどに人気を奪われる傾向にある。
- Senbei are one of the typical Japanese snacks eaten between meals, but are declining in popularity in recent years and are being replaced by other snacks such as potato chips
- 水を加えた寒天を火にかけて溶かし、砂糖を加えてしばらく煮詰めたものに、メレンゲ (菓子)をあわせて固めた菓子。
- It is the confectionery made by melting Japan agar after adding water, and then boiling it down with sugar, and molding it after mixing with meringue (confectionery).
- - 動物やキャラクターなどの絵柄がプリントされた、ハッカ味で板状の砂糖菓子を買い、絵柄通りにカタ抜きをしていく。
- Mint-flavored sugar-based placoid snacks with a picture of an animal or a character printed on them, which people buy and then cut out the picture.
- 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.
- 砂糖が日本に伝来する前には主要な甘味料として利用されていたが、今でも和菓子では甘味料のひとつとして使われている。
- Before sugar came to Japan, mizuame was used as a major sweetener, but it is still used as a sweetener in making Japanese confectionery.
- 花(花弁)自体も塩漬けにすると独特のよい香りを放ち、ハーブの一種として和菓子・あんパンなどの香り付けに使われる。
- Pickled cherry blossoms in salt give a unique aroma and they are added on Japanese sweets and bean-jam buns as a kind of herb.
- 伝統的な駄菓子に「干し柿の甘さ」という言葉が残されているが、これは当時の様子を示す言葉だったとも考えられている。
- The phrase 'the sweetness of dried persimmons' is associated with traditional dagashi and it is considered to be reflective of the period.
- 拝観客は、盤桓園・五葉の松の見える座敷に通され、境内入口で渡されたお抹茶券と交換に一服の抹茶と茶菓子を供される。
- Visitors pass through a tatami mat room from which the five-needle white pine in the Bankan-en Garden can be seen and are able to exchange a maccha tea coupon that is distributed at the entrance for a cup of maccha tea and a traditional Japanese snack.
- お祭りの日には、金ぴかにぬったクルミや、神の子羊をかたどったお菓子を両手に持ちきれないほどたくさんもらいました。
- at kermess she had as many gilded nuts and Agni Dei in sugar as her hands could hold;
- そして、その元年(848年)の6月16日に、16個の菓子や餅を神前に供えて、疾病よけと健康招福を祈ったとされる。
- It is said that on June 16 in the first year of Kasho (848), 16 pieces of confectionery and rice cakes were prepared for a shrine offering and prayers were said for epidemic prevention and good health.
- 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.
- 八橋検校の名は京都の菓子「八ツ橋」の名としても残っており、(生ではなく焼いた、本来の)八ツ橋の形は箏を模している。
- The name Yatsuhashi Kengyo still remains as the name of Kyoto Confectionary 'Yatsuhasi,' and its shape (baked one, not unbaked one) is modeled after the shape of the Soh.
- 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.
- 現代の菓子のように日常的な間食に用いる物ではなく、貴族の館で大規模な蹴鞠の会が催されたときに参加者に配られていた。
- Tsubaki-mochi was not eaten as a light meal like present-day sweets, but it was distributed to participants to big events such as kemari (a game played by aristocrats in the Heian period) at noblemen's residences.
- あられ(霰)とはあられ餅(霰餅)の略で、米餅を長さ2、3センチ、縦横5ミリ程度の長さに切り、火で炙った菓子である。
- Arare is short for arare mochi (rice cake) and is a snack made by cutting rice cakes into pieces two to three centimeters in length and about five millimeters wide and roasting them.
- それから菓子が出た、調合葡萄酒が出た、それから大きな一片の冷えた焼肉が出た、それから大きな一片の冷えた煮物が出た。
- and there was cake, and there was negus, and there was a great piece of Cold Roast, and there was a great piece of Cold Boiled,
- 鶯餅(うぐいすもち)は、餡を求肥で包み、丸く包んだものを楕円形にし、左右に引っ張りウグイスの形にした和菓子である。
- Uguisu Mochi is a Japanese traditional sweet made from gyuhi (kneaded rice flour with sugar or starch syrup; by being kneaded for a long time, it becomes a translucent paste) and an (a sweet red paste made from red azuki beans); an is lapped by gyuhi which is shaped like an uguisu (Japanese bush warbler).
- 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.
- また、この時期には金玉かん、淡雪(メレンゲ (菓子)を寒天で固めたもの)、みぞれかんといったあらたな羊羹も登場した。
- Other new types of yokan such as Kingyoku-kan (transparent jelly containing agar and sugar), Awayuki (confection of meringue jellified with agar), and Mizore-kan (jelly containing agar, sugar and glutinous rice flour) also appeared in this period.
- 中間素材の段階までに炊く、蒸す、まぜる、練るなどの作業があり、そのひとつでもゆるがせにするとおいしい菓子はできない。
- Prepared as an intermediate ingredient, there are some processes to be cooked, steamed, mixed and kneaded, and skipping even only one of the processes may result in a poorer tasting confectionary.
- このように茶席菓子や供物などに用いられることが多かったことから、茶の湯では薄茶点前に供される定番の菓子となっている。
- As mentioned earlier, since rakugan has frequently been used as sweets at a tea ceremony and also as offerings during Buddhist events, it has become an old standby confection served with usucha (thin, weak tea made from tea powder).
- 台湾では「紅豆餅」や「車輪餅」と呼ば伝統的なお菓子のひとつとなっている(中国語では漢字の「餅」は、焼き菓子を指す)。
- In Taiwan, imagawa-yaki is called 'red bean waffle' or 'charyunbyon' and is a traditional sweet (a Chinese character '餅' represents baked pastry).
- そして和三盆は貴重な特産品として諸国へ売りに出されたが、これは全国の和菓子や郷土菓子の発展に大いなる貢献を果たした。
- Wasanbon was put on the market of other domains as a precious local specialty and greatly contributed for development of Japanese sweets and local sweets across the nation.
- 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.
- これは引出物にボンボニエール(菓子器)が供される際に、中がカラだと体裁が悪いとして、日持ちの長さを買われて採用された。
- When a bonbonniere (small candy box) is used as a gift, it is filled with konpeito to make it look more attractive.
- 現在でも、京都市内や滋賀南部では現在でも「でっち羊羹」「蒸し羊羹」として小さな和菓子屋の主力商品として販売されている。
- Today, they are still sold under the name of 'decchi-yokan' or 'mushi-yokan' as a staple product of small Japanese confectionery shops in Kyoto City and southern part of Shiga Prefecture.
- 中嶋神社の分霊が太宰府天満宮(福岡県太宰府市)、吉田神社(京都市)など全国に祀られており、菓子業者の信仰を集めている。
- The branch deities of Nakashima-jinja Shrine are enshrined nationwide in Dazaifu Tenman-gu Shrine (Dazaifu City, Fukuoka Prefecture), Yoshida-jinja Shrine (Kyoto City), etc., and is worshipped by confectioners.
- 翌日より茲親への態度が急に優しくなったので事なきをえた、という話が津和野名産の茶菓子源氏巻誕生の逸話として残っている。
- From the following day, he suddenly came to treat Korechika gently, so the situation didn't become serious; this has been handed down as an anecdote about the origin of a noted confection called Genjimaki, made in Tsuwano.
- 全国各地には古くより栗饅頭を作っている製造元も多く、その中にはその地域の名物菓子、土産菓子にまでなっているものもある。
- There are many manufactures all over Japan which have made Kurimanju for a long time; some of which have turned out to be the local specialties or souvenirs of the regions.
- また、口に含むと素早く溶け風味のよい甘さから、和三盆そのものを固めただけの菓子が存在し干菓子の代表格となるほどである。
- There is a sweet cake which is simply made by solidifying Wasanbon itself; it melts quickly in the mouth with such a flavorful sweetness that it has become a typical dry confectionery.
- 味付け海苔、スナック菓子、コンビニエンスストアのおにぎり等に利用されており、海苔の生産量、消費量ともに増加してきている。
- In China, nori is used for 'aji-tsuke nori,' snacks, 'onigiri' sold in convenience stores and so on, and the volumes of production and consumption are increasing.
- 一部地方では、みょうがぼち(岐阜県)、みょうが饅頭(熊本県)といった、みょうがの葉を使ったお菓子が今でも食べられている。
- In some parts of Japan, cakes containing Myoga are still eaten, such as Myoga-mochi (Gifu Prefecture) and Myoga-manju (Kumamoto Prefecture).
- 抹茶はアイスクリームなどの菓子に風味を付けたり、蕎麦に加えて茶そばにしたり、塩と合わせて天ぷらの味付けに使われたりする。
- Green powdered tea is used to flavor sweets including ice cream, to make cha soba (green tea buckwheat noodles), or to season tempura with salt.
- 元は江戸時代に雑穀や水飴などを材料に使って作り上げ、庶民の間食として食べられていたので、安さから一文菓子と呼ばれていた。
- Originally, in the Edo Period, dagashi were made with grains and thick malt syrup, eaten as a snack by ordinary people, and called 'ichimon gashi' because of its low price.
- 江戸時代に考案された最中の原型も、この話に基づいて生み出したといわれ、菓子の名前も話そのままに「最中の月」と命名された。
- It is believed that the prototype of monaka invented in Edo period was produced based on this story, and it was also named 'monaka no tsuki' as in the story.
- また、沖縄のお菓子であるサーターアンダーギーは「砂糖天ぷら」と呼ばれることもあり、これは本土共通語へのほぼ直訳にあたる。
- Sata andagi (sweet deep-fried buns of dough), sweet in Okinawa may be called 'sugar tempura', and is an almost direct translation in terms of the common language in main land.
- また主の前にある種入れぬパンのかごの中からパン一個と、油菓子一個と、せんべい一個とを取り、 (出エジプト記 29:23)
- and one loaf of bread, one cake of oiled bread, and one wafer out of the basket of unleavened bread that is before Yahweh. (Exodus 29:23)
- しかしここも長く続かず、下谷黒門町へ菓子屋を開いたが隣家が老舗の菓子屋だったため再び移転、本郷森川町に菓子屋を開業する。
- However, this arrangement did not last long, and opened up a sweet shop in Shitaya Kuromon Town but the next door was the long established sweet shop that he moved to Hongo Morikawa Town and opened up the sweet shop.
- 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.
- 長崎県対馬市佐賀(さか)の「永留菓子店」が製造・販売している「佐賀のたい焼き」の鯛は尾を曲げて全体が今川焼きのように丸い。
- The sea bream of 'Saga no Taiyaki' which are made and sold by 'Nagatome Confectionery' in Saka, Tsushima City, Nagasaki Prefecture have a curved tail and their whole shape is round just like Imagawa-yaki.
- 甘納豆(あまなっとう)は、豆類やクリ、ハスの実、サツマイモの輪切り(芋納豆と呼ばれる)などを砂糖漬けにした和菓子のひとつ。
- Amanatto, a Japanese-style cake, is candied beans, chestnuts, lotuses, and sweet potatoes cut into round slices (called Imo natto).
- 青森県北津軽郡板柳町には、川口あんぱんと呼ばれる小麦粉を原料としたカステラ風の生地で白餡を包んだ饅頭状の和菓子が存在する。
- Kawaguchi anpan from Itayanagi-machi, Kitatsugaru-gun, Aomori Prefecture is a manju-like Japanese sweet wrapping of shiroan with castella-like sponge cake made from wheat flour.
- また八ッ橋を使った様々な菓子を提供する八ッ橋茶屋では、八ッ橋パフェ、八ッ橋ティーなど八ッ橋の新たなおいしさを提案している。
- Yatsuhashi chaya (Japanese style cafe), offering various sweets made with Yatsuhashi, has created new Yatsuhashi flavors such as Yatsuhashi Tea and Yatsuhashi Parfait.
- また種を入れたパンの菓子をその感謝のための酬恩祭の犠牲に合わせ、供え物としてささげなければならない。 (レビ記 7:13)
- With cakes of leavened bread he shall offer his offering with the sacrifice of his peace offerings for thanksgiving. (Leviticus 7:13)
- 鳳志ようは、大阪府堺市甲斐町(現在の堺区甲斐町)で老舗和菓子屋「駿河屋」を営む、父・鳳宗七、母・津祢の三女として生まれた。
- Shiyo Ho was born as the third daughter of Soshichi HO (father) and Tsune (mother) who ran a long-established Japanese confectionery shop 'Surugaya' in Kaino-cho, Sakai City (present-day Kaino-cho, Sakai Ward), Osaka Prefecture.
- 10月(大斎の行事にちなんで、点心、寺家の諸役、僧位僧官の名称、布施物、点心用の食品・菓子・茶具・汁・菜などの食品食物)、
- October: Refreshments, miscellaneous taxes in temples, names of soi and sokan (ranks and positions of Buddhist priest), offerings, food served as refreshments such as sweets, tea utensils, soups and side dishes for the occasion of taisai (grand festival) events.
- 多種多様な菓子類の発達した現代では、とりあえず風味を楽しみながら次の食事を待つまでの間の空腹感を紛らわせる様子も見出せる。
- As there is a great variety of confectionery in modern times, there is also a tendency to enjoy its flavor first, and to relieve hunger with it until the next regular meal.
- 砂糖を用いるようになる以前における、もっとも甘い嗜好品は柿であったことから、和菓子が持つ味覚の繊細さを窺い知ることができる。
- Since persimmon was the sweetest extravagance prior to the use of white sugar, it is understandable the subtle flavors of wagashi.
- 神饌(お供え)としては、洗米(またはご飯)、塩、水、酒が基本であるが、そのほか、青果物、生魚、干物、菓子類などが供えられる。
- Rinsed rice (or boiled rice), salt, water, and sake are basic to shinsen, but fruit and vegetables, raw fish, dried fish, confectioneries, and others are also offered.
- 最後の面談が滅びたる告解の影響に煩わされることのないように彼は望み、それで彼らはパークゲートの近くの小さな洋菓子店で会った。
- As he did not wish their last interview to be troubled by the influence of their ruined confessional they meet in a little cakeshop near the Parkgate.
- 「類聚雑要抄」には、盛菓子、交菓子の称呼があることから、盛屯食は一種を、荒屯食は種々の物をまぜて、盛ったものであろうという。
- According to 'Ruijuzoyosho' (a book explaining the furnishings in ceremonies and events in detail with sketches), Moritonjiki might be served with one ingredient while Aratonjiki might be served with various ingredients because of the presence of Morigashi and Mazegashi.
- 菓子への利用では、五平餅に塗る甘辛のたれや、山椒あられ (菓子)、スナック菓子のほか、甘い餅菓子の山椒餅(切り山椒)がある。
- Regarding snacks, it is used in the salty-sweet sauce for gohei mochi (gohei rice cake), sansho arare (sansho cubic rice crackers) (sweets), snacks and sansho mochi (sansho rice cake) (also called kirizansho), which is a sweet rice cake.
- 金平糖(こんぺいとう,コンペイトー)は、砂糖と下味のついた水分で作られる、表面に凹凸状の突起(角状)をもつ小球形の菓子である。
- Konpeito is small ball-shaped candy with horn-like prongs on the surface made from sugar and flavored liquids.
- これらの新聞や雑誌で連載された主流漫画とは別に、駄菓子屋やおもちゃ屋の店頭で販売される2 - 3色刷りの薄い漫画本が存在した。
- Aside from these mainstream comics which were serialized in newspapers and magazines, there were thin and two or three colored comic books sold at mom-and-pop candy stores and toy stores.
- 初めて日本に金平糖が伝わった時期については諸説あるが、1550年にカステラ・有平糖などとともに南蛮菓子として伝えられたとされる。
- There are various opinions as to when konpeito was first introduced to Japan but it is considered that, konpeito, along with other Nanbangashi (Portuguese and Spanish confectioneries) such as kasutera sponge cake and aruheito (toffee), was introduced to Japan in 1550.
- フィリピンには「タホ(taho)」と呼ばれる菓子があり、水分の多い温かい豆腐(プリン状の豆乳)にタピオカと黒蜜をまぶして食べる。
- The Philippines has confectionery called 'taho,' which is warm tofu with high water content (pudding-like soy milk) and is eaten by dredging tapioca and brown-sugar syrup.
- 平安時代においては、節会や節供などの恒例・臨時の宮中行事の際に、椀(埦)に高く盛った姫飯を中心に酒肴や菓子などの副食物を添えた。
- During the Heian period, scheduled and temporary court events such as Sechie and Sechiku (seasonal festivals) had Himeii (cooked rice) piled high in a bowl as the centerpiece with side dishes such as dishes for drinking and snacks.
- 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.
- フランスでは工芸菓子としての砂糖菓子一般を指す言葉としてシュクルダール(Sucre DArt)があり、飴細工もこの中に含まれる。
- In France there is the word Sucre Dart which refers to sugar confectionery in general as kogyo gashi (decorated sweets) and amezaiku is also included in this.
- 今日では地蔵盆は子供のための祭とも言え、地蔵に詣った子供達は地蔵の前に集まった席で供養の菓子や手料理などを振る舞われる場合が多い。
- Nowadays Jizo-bon can mean a festival for children, after they pray for Jizo they were given some sweets or home made foods prepared for service for dead people in the area where children gathered around Jizo.
- 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.
- 若あゆ(若鮎、わかあゆ)は、楕円形に焼き上げたカステラ生地で求肥をつつみ、半月形に整形し、焼印で目とひれの印をつけた和菓子である。
- Wakaayu is a kind of Japanese confectionery which is made with gyuhi (a kind of rice cake made from glutinous rice or glutinous rice flour) wrapped in an oval sponge cake, shaped into a semicircle and marked with an eye and fins.
- デコレーションケーキとして立体的に積み上げる菓子(ピエスモンテ, Pièce montée)にもしばしば飴細工の技法が用いられる。
- Pièce montée, cake decorations built up in three dimensions, often uses the technique of amezaiku.
- 駄菓子という名称は、当時の高級菓子の名称である上菓子の対照としてつけられたもので、関西地方では雑菓子(ざつがし)とも称されている。
- Dagashi was named to mark the contrast with 'jogashi', which were snacks of a higher quality, and in the Kansai area dagashi are also called 'zatsugashi' (miscellaneous confectionery).
- 缶コーヒーはコーヒーを加工して作られる様々な二次産品(コーヒー風味の菓子やパンなど)の一つで、工業用コーヒー市場の製品に分類される。
- Canned coffee is one of the various secondary products made from by processing coffee (.coffee-flavored candies and bread) and is categorized as a product of industrial coffee market.
- 土産菓子としても有名で、淡雪(あわ雪、阿わ雪)が名物である都市として、愛知県岡崎市(備前屋)、広島県三次市、山口県下関市などがある。
- Awayuki is famous as souvenir sweets in the cities like Okazaki City, Aichi Prefecture (Bizenya), Miyoshi City, Hiroshima Prefecture, and Shimonoseki City, Yamaguchi Prefecture.
- 発祥は諸説あり、東京都新宿区住吉町 (新宿区)、群馬県前橋市、三重県津市、三重県伊賀市、滋賀県大津市、岡山県倉敷市の和菓子屋がある。
- Several traditional Japanese confectionary stores claim to be the inventor of Ichigo-daifuku, including ones in Sumiyoshi-cho, Shinjuku-ku, Tokyo; Maebashi City, Gunma Prefecture; Tsu City, Mie Prefecture; Iga City, Mie Prefecture; Otsu City, Shiga Prefecture; and Kurashiki City, Okayama Prefecture.
- 果物や菓子などの一部の食材・料理は手を使って食べても良いが、食肉・魚介類などの料理を用具(食器)を用いず手づかみで食べてはいけない。
- Some foodstuffs and dishes such as fruits and sweets may be eaten out of one's hand, but you should not take meat and seafood dishes directly with your hands without using plates and utensils.
- 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.
- 特に今宮神社の店は、平安時代頃からある日本最古の和菓子屋とされ、今宮神社参道で応仁の乱や飢饉のとき庶民に振舞ったといういわれがある。
- Especially, the shop located in the Imamiya-jinja Shrine is said to be the oldest Japanese sweet shop operating since the Heian period, which is said to have served aburimochi to starved people on the entrance path to the shrine during the Onin War and during other times of famine.
- 現在の二枚のカステラ風の生地で挟む方式は大正3年(1914年)創業の上野の和菓子屋「うさぎや」にて考案され、全国に広まったとされる。
- It is said that the current method of using two pieces of castella to sandwich the bean paste was the idea of the Japanese cake shop in Ueno called 'Usagi-ya' which was founded in 1914, and this method became popular around Japan.
- 淡雪(あわゆき)、淡雪羹(あわゆきかん)は、うっすら積もった淡雪に見立て、溶け出しそうな雪のように舌の上でとろける食感の和菓子である。
- A kind of Japanese confectionery, awayuki, or awayuki-kan, is likened to light snow and it has a texture like snow melting in the mouth.
- このため現在は和三盆の代わりとして、白下糖に成分の似た粗糖などを使って類似の砂糖を工業的に製造した、和菓子用の加工糖も販売されている。
- For this reason, nowadays industrially produced processed sugar made from crude sugar which has the constituents similar to those of Shiroshita-to is sold to be used for Japanese sweets as a substitute of Wasanbon.
- 京都市北区 (京都市)の今宮神社 (京都市)や同右京区嵯峨 (京都市)の清凉寺、石川県金沢市金沢五社の神明宮などにある和菓子屋が有名。
- Aburimochi are sold at many Japanese sweet shops and those located in the precincts of Imamiya-jinja Shrine in Kita-ku Ward, Kyoto City, Seiryo-ji Temple in Saga, Ukyo-ku Ward, Kyoto City, Jinmei-gu Shrine of Kanazawa gosha (five shrines of Kanazawa) in Kanazawa City, Ishikawa Prefecture, and so on, are famous among them.
- 遠江国ではたくあんなどの漬物や紅しょうが、ねぎを刻んで生地に入れることがあり、旧静岡市のおでんの扱いと同様に駄菓子屋などで食べられた。
- Sometimes in Totominokuni, tsukemono (Japanese pickled vegetables) such as takuan (pickled daikon radish) and so on, beni-shoga, minced green onion are mixed in the dough and like oden (a Japanese dish containing all kinds of ingredients cooked in a special broth of soy sauce, sugar, sake, etc.) in old Shizuoka City, it was eaten in mom-and-pop candy stores.
- 広島風では「イカ」と言った場合、他の地域と異なり生イカではなく、香ばしさを求めスナック菓子の「イカフライ」を混ぜて調理する場合が多い。
- In the case of Hiroshimafu-okonomiyaki, when you say 'ika' (squid) it refers not to raw squid as in the other regions, but to the snack 'ika furai' (snack of squid coated with bread crumbs) often mixed and cooked.
- あなたは麦粉を取り、それで十二個の菓子を焼かなければならない。菓子一個に麦粉十分の二エパを用いなければならない。 (レビ記 24:5)
- 'You shall take fine flour, and bake twelve cakes of it: two tenth parts of an ephah {1 ephah is about 22 litres or about 2/3 of a bushel} shall be in one cake. (Leviticus 24:5)
- 上菓子は、お供え菓子や、茶道の菓子として洗練した発展をとげ、ふだんの菓子も年中行事ごとに様々なものが食べられた経緯から多彩に展開した。
- Jogashi has been finely developed as osonae-gashi (wagashi for offerings) and confectionaries for the tea ceremony, and also various kinds of confectionaries for everyday consumption have been made since people have many types of wagashi which is suited for every annual event.
- 「今川焼き」の名称は、江戸時代中期の安永年間に、江戸・神田 (千代田区)「今川橋」近くの店からこの種の焼き菓子が売り出されたことによる。
- These kind of cakes began to be sold near the Kanda (Chiyoda Ward) of Edo, 'Imagawa-bashi Bridge' during 1772 and 1780 in the mid-Edo period, and the name of imagawa-yaki originates from this time.
- なお駄菓子として発売されている「のしいか」と名付けられた商品は、タラなどの白身魚を擦り身にして薄く延ばしたものを使用していることが多い。
- Additionally, a variety of cheap confectionary sold under the name 'noshiika' is often made from the ground and thinly rolled out meat of whitefish such as cod.
- 毒入りを危惧した政岡だったが、管領家の手前制止しきれず苦慮していたところ、駆け込んで来た千松が菓子を手づかみで食べ、毒にあたって苦しむ。
- Although Masaoka is worried that they may be poisoned, she cannot intervene, out of regard for the Kanrei family, and then Senmatsu rushes into the scene, grabs and eats the sweets, and suffers from the poison.
- あなたは大麦の菓子のようにしてこれを食べなさい。すなわち彼らの目の前でこれを人の糞で焼かなければならない」。 (エゼキエル書 4:12)
- You shall eat it as barley cakes, and you shall bake it in their sight with dung that comes out of man. (Ezekiel 4:12)
- 菓子の材料に用いられる他、ほとんどカロリーがないこと、腸において油や糖分の吸収をさまたげることから、ダイエット食品としても注目されている。
- In addition to being used as an ingredient in cakes, it has attracted attention as a diet food because it has very few calories and deters the intestinum from absorbing oil and sugar.
- 銅鑼焼き、ドラ焼きとも書かれる)は、通常、やや膨らんだ円盤状のカステラ生地(または小さめのパンケーキ)二枚に、餡を挟み込んだ和菓子である。
- Dorayaki is a Japanese cake usually made with two slightly raised round castella cakes (or small pancakes) with azuki bean paste in the middle.
- さらには金魚や、飴のような菓子なども似たような形で売り歩かれ、また明治時代に入っては牛乳も桶に入れられ柄杓で各戸の鍋や丼に量り売りされた。
- Goldfish and such confectionaries as candies were also sold in a similar manner, and in the Meiji era, milk in a wooden bucket was sold by measure by pouring milk with a ladle into a saucepan or a bowl of the customer.
- 11世紀にはアッバース朝の第35代カリフ、ザーヒルの命令で砂糖細工が作られたとされており菓子を技術的に装飾するという考え方がすでにあった。
- Zāhir, the thirty-fifth caliph of the Abbas dynasty, ordered sugar confectionery to be made, where confectioneries were technically decorated.
- 低額菓子を専門的に扱う駄菓子屋のほか、近年はコンビニエンスストアや大型ショッピングセンター、スーパーマーケットなどで見られるようになった。
- Dagashi are seen not only dagashiya that carry low priced candy, but also in convenience stores, large shopping malls and supermarkets these days.
- なお、砂糖漬けについては、保存性から漬物と分類する場合もあれば、製造法や用途などから漬物ではなく菓子もしくは菓子材料と分類する場合もある。
- Satozuke can be classified as a type of tsukemono due to its preservative qualities, but it can also be classified as a confectionery or a confectionery ingredient (not tsukemono) due to the method by which it is made and its uses.
- 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.
- 水分量20%以下の和菓子を干菓子(ひがし)または乾菓子(ひがし)、40%以上の和菓子(羊羹は30%以上)を生菓子、その中間を半生菓子という。
- If the moisture content of the wagashi is less than 20 %, it is called higashi (干菓子 or 乾菓子, dried or desiccated wagashi) and, ones above 40 % (yokan (adzuki-bean jelly) is over 30 %) is nama-gashi (fresh wagashi), ones from 20 % to 40 % is hannama-gashi (soft, semi-baked wagashi).
- 子供たちが「竹に短冊七夕祭り、多いはいやよ、蝋燭一本頂戴な」と歌いながら蝋燭やお菓子をもらいに近くの家を訪ね歩くハロウィンのような特徴がある。
- It has characteristics similar to Halloween as children visit neighboring houses to ask for candles and cakes while singing 'we hang tanzaku on a bamboo at Tanabata Matsuri, give us a piece of candle, not many'.
- パン十個と菓子数個および、みつ一びんを携えて彼のところへ行きなさい。彼はこの子がどうなるかをあなたに告げるでしょう」。 (列王紀1 14:3)
- Take with you ten loaves, and cakes, and a jar of honey, and go to him. He will tell you what will become of the child.' (1 Kings 14:3)
- つまり、温泉地で売られる饅頭、ということで「温泉饅頭」と呼ばれるようになったのであり、温泉地土産や旅館で出される和菓子の定番品として定着した。
- In other word, it became called 'Onsen-manju' since it was manju sold in towns of hot springs; and Onsen-manju became a standard Japanese confectionery sold in souvenir shops or served in a Japanese-style hotel of towns of hot springs.
- また種入れぬパンの一かご、油を混ぜて作った麦粉の菓子、油を塗った種入れぬ煎餅、および素祭と灌祭を携えてこなければならない。 (民数記 6:15)
- and a basket of unleavened bread, cakes of fine flour mixed with oil, and unleavened wafers anointed with oil, and their meal offering, and their drink offerings. (Numbers 6:15)
- 一方、粉屋には、村中の子どもたちが歌ったり笑ったり、ディジョンの丸い大きなお菓子や、ブラバントのアーモンド入りのしょうがパンを食べたりしました。
- while in the mill-house all the children of the village sang and laughed, and ate the big round cakes of Dijon and the almond gingerbread of Brabant,
- 俺はいつも電車でどこかへ、なあ、連れ出しては電車賃を払うわ、楽団や劇場の芝居に連れて行くわ、チョコレートや菓子を買ってやるわ、何やかやだったな。
- I used to take them out, man, on the tram somewhere and pay the tram or take them to a band or a play at the theatre or buy them chocolate and sweets or something that way.
- 源平の時代に生まれたとも伝えられ、菓子というよりも保存食・携帯食に近いものであったとされ、時代と共に現在のようなお菓子へ変化したといわれている。
- It is said to have appeared during the Genpei period (late 11th century - late 12th century CE) as something more like a kind of preserved food or portable provisions rather than a confectionery, and have developed over time into a confectionery like the present day.
- 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.
- 小麦粉と砂糖を使った焼き菓子を考案したことから、利休から「千」の姓を名乗る事を許され、のちに「せんべい(煎餅)」の名の由来になったという説がある。
- There is a theory which says he was granted to use the surname of 'Sen' from Rikyu since he invented a baked confectionery using flour and sugar, which was the origin of 'senbei' (a rice cracker).
- しかしながら、改札内は数台の飲料自動販売機があるだけになり、菓子や新聞などが買えなくなってしまい、駅弁や名物だった「鬼そば」も高架化で姿を消した。
- However, past the ticket gate there are now only a few beverage vending machines, and thus no other items, such as snacks and newspapers, are available and Ekiben (lunch boxes available at some stations and on some trains) and Oni Soba noodles, which used to be its specialty, are no longer sold.
- ここで校長はへんてこに軽い葡萄酒の容器と、へんてこに重い菓子の一塊片(ひとかけら)とを持ち出して、若い人々にそれ等の御馳走を一人分ずつ分けて遣った。
- Here he produced a decanter of curiously light wine, and a block of curiously heavy cake, and administered installments of those dainties to the young people:
- 全国和菓子協会は、こうした故事にちなみ、日本の食文化を正しく隆盛に後世に伝え残すために一層の努力を積み重ねることを目的として、この記念日を制定した。
- The Zenkoku Wagashi Kyokai (Japan Wagashi Association) established the memorial day relating to this historical fact in order to make greater efforts to pass on Japanese food culture properly and actively to the next generations.
- すなわちこのすべての供え物のうちから、菓子一つずつを取って主にささげなければならない。これは酬恩祭の血を注ぎかける祭司に帰する。 (レビ記 7:14)
- Of it he shall offer one out of each offering for a heave offering to Yahweh. It shall be the priest's who sprinkles the blood of the peace offerings. (Leviticus 7:14)
- 多くの和菓子にいえることだが、隠し味として餡にごくわずかの塩を加えるか、ついたものを握るときに手を適度な塩水に浸してから握るとより一層甘味が引き立つ。
- Like other Japanese traditional sweets, an is seasoned with a very small amount of salt or mochi is shaped with a little salt water, since the salt is very effective in increasing the sweetness.
- 洋菓子の飴細工と日本の伝統的な飴細工は、この分野での交流が資料として認められないものの、発祥の違いこそあれ、製法や技術にあまり大差がなく発展している。
- Amezaiku of western confectionery and that of traditional Japanese confectionery have developed, though there is no interaction between them in this field as documents and origins were different, and the method of production or technique are not so different.
- 本来砂糖は湿気を嫌う事から、金平糖自体の水分含有量は極めて低くなるように作られているが、近年ではボンボン菓子のように焼酎を含む物も開発・発売されている。
- Since sugar is not tolerant of humidity by nature, konpeito is made by the process to ensure extremely low moisture content but, in recent years, the shochu (distilled spirit) injected konpeito like bonbons has been developed and sold.
- 江戸時代には江戸幕府により三つ葉葵とは対照的に使用は自由にされ一般庶民にも浸透しこの紋の図案を用いた和菓子や仏具等の飾り金具が作られる等各地に広まった。
- During the Edo period, the Edo bakufu (Japanese feudal government headed by a shogun) permitted free use of the design in contrast to Mitsuba-aoi (Hollyhock with three leaves), and it spread amongst the general populace; Japanese confectionery and kazari-kanagu (decorative metal fixtures) of Buddhist alter articles with this design were made and spread throughout Japan.
- 民は歩きまわって、これを集め、ひきうすでひき、または、うすでつき、かまで煮て、これをもちとした。その味は油菓子の味のようであった。 (民数記 11:8)
- The people went around, gathered it, and ground it in mills, or beat it in mortars, and boiled it in pots, and made cakes of it. Its taste was like the taste of fresh oil. (Numbers 11:8)
- すなわち、麦粉の初物で作った菓子を、ささげ物としなければならない。これを、打ち場からのささげ物のように、ささげなければならない。 (民数記 15:20)
- Of the first of your dough you shall offer up a cake for a wave offering: as the wave offering of the threshing floor, so you shall heave it. (Numbers 15:20)
- 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.
- また種入れぬパンと、油を混ぜた種入れぬ菓子と、油を塗った種入れぬせんべいとを取りなさい。これらは小麦粉で作らなければならない。 (出エジプト記 29:2)
- unleavened bread, unleavened cakes mixed with oil, and unleavened wafers anointed with oil: you shall make them of fine wheat flour. (Exodus 29:2)
- 石川県の金沢市には正月に色とりどりの辻占煎餅を、縁起物として家族で楽しむ風習があり、現在も和菓子店における辻占の製作風景は、年末恒例の風物詩となっている。
- In Kanazawa City, Ishikawa Prefecture, there is a custom that the whole family enjoy colorful tsujiura-senbei as good lucky charms, and even now the scene of tsujiura production in Japanese sweets shops is a special feature at the year end.
- 土地の名物と称し、土産物として売られる菓子や漬け物には、実際には他の地域や外国で生産、加工されているものや、ラベルだけを地方のものに換えたものも少なくない。
- Some confections and pickles are called local specialties, and these products are sold as gifts, but in reality, most of these products are produced or processed in another area or country, with labels placed on the product identifying them as local dishes.
- この行事に食べられる食品に菱餅、雛あられ、鯛やハマグリの料理(吸い物等)、ちらし寿司があり、地方によっては飲み物として白酒 (日本酒)、生菓子の引千切がある。
- At the festival, people eat hishi-mochi (red, white, and green diamond-shaped rice cakes), hina-arare (cubic rice crackers for Hina-matsuri), the dishes (soup, for example) of red sea bream or hamaguri (common oriental clam), chirashi sushi (literally, scattered sushi, or a bowl of sushi rice topped with an assortment of fish, vegetables, and the like); and in some regions, they have shirozake for drinking and the fresh sweet hichigiri (a round sheet of rice cake with sweet bean paste tucked inside it).
- 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.
- 今の駄菓子として売られているものは、明治時代からの流れを受け、戦後に発達したものがほとんどで、その種類も豊富であり、選ぶ楽しみと飽きさせない工夫がなされている。
- Most of the dagashi sold today can trace their origins back to the Meiji Period but many of them were developed after the Second World War; there are many kinds, which are made to be fun to choose and not to bore kids.
- 日本で彼岸に供物として作られる「ぼたもち」と「おはぎ」は同じもので、炊いた米を軽くついてまとめ、分厚く餡で包んだ10cm弱の菓子として作られるのが一般的である。
- The offerings for higan in Japan include rice and sweet bean paste cake called 'botamochi' or 'ohagi' which is a ball of lightly crushed steamed rice, thickly coated with sweet bean paste less than 10 centimeters in diameter.
- 20世紀の初頭、日本統治時代 (台湾)が50年間続いた台湾には、和菓子の製造技術も伝えられたため、現在も地元の菓子店で草餅、最中、羊羹などの製造が行われている。
- In the beginning of the 20th century, the production techniques of Japanese sweets were brought into Taiwan, which was governed by Japan for fifty years, and therefore kusa mochi (rice-flour dumplings mixed with mugwort), monaka, and yokan are still produced in local confectioneries.
- また主の前にある種入れぬパンのかごから種入れぬ菓子一つと、油を入れたパンの菓子一つと、煎餅一つとを取って、かの脂肪と右のももとの上に載せ、 (レビ記 8:26)
- and out of the basket of unleavened bread, that was before Yahweh, he took one unleavened cake, and one cake of oiled bread, and one wafer, and placed them on the fat, and on the right thigh. (Leviticus 8:26)
- 懐石における八寸に似ているが、八寸がその場で食べて(これを食い切りという)、料理も酒肴に近い物が供されるが、硯蓋は前記のように菓子類や保存性の高い食品が盛られる。
- Although it looks like hassun (a tray of about 24cm square for serving several dishes) in kaisei-ryori (a light meal served before a ceremonial tea), hassun is eaten in situ (this is called 'kuikiri (eating up)'), also the dishes supplied are good with sake, however, as mentioned previously, Suzuributa are confectioneries or food ready for preservation.
- また供えのパン、素祭の麦粉、種入れぬ菓子、焼いた供え物、油をまぜた供え物をつかさどり、またすべて分量および大きさを量ることをつかさどり、 (歴代志1 23:29)
- for the show bread also, and for the fine flour for a meal offering, whether of unleavened wafers, or of that which is baked in the pan, or of that which is soaked, and for all kinds of measure and size; (1 Chronicles 23:29)
- 金(きん)いろのりんごだの、蜜(みつ)のお菓子(かし)だの、おもちゃだの、それから、なん百とも知れないろうそくだので、それはそれは、きれいにかざられていたっけ。」
- and ornamented with the most splendid things, with gilded apples, with gingerbread, with toys, and many hundred lights!'
- 主従3人のやりとりのうちに飯は炊けるが、食事のさなかに逆臣方に加担する管領・山名宗全(酒井雅楽頭に相当)の奥方・栄御前が現われ、持参の菓子を鶴千代の前に差し出す。
- As they have a talk, the rice is ready to eat, but when they are having a meal, Sakae Gozen, wife of Sozen YAMANA (corresponds to Sakai Uta no Kami) who is Kanrei (shogunal deputy) and supports the rebellious retainers, comes along with sweets and offers them to Tsuruchiyo.
- 電動餅つき機は大量の餅を作る精米店や餅菓子を販売する和菓子店、高齢化が進んだ農家等で人手が足りず人力による餅つきができなくなってきた場合により多く利用されている。
- Electric mochi pounding machines are used more where workers are insufficient and mochi pounding by human labor is impossible in a rice store having a rice mill which produces a large amount of mochi, a Japanese-cake store which sells mochi cakes, a farming household whose workers are already aged, etc.
- 今川焼きを元に、種々の動物などを模した形に焼いた菓子が生まれ、その中で縁起が良く庶民がなかなか食べられない鯛の形をしたものが特に優勢になり現在に至ったとされている。
- Various animal shaped imagawa-yaki cakes were created and sea bream shaped cakes became particularly popular because sea bream were considered lucky fish and was too expensive for ordinary people.
- 素麺は日本国内では奈良県桜井市が発祥の地とされており、奈良時代に唐から伝来した唐菓子の一つ、索餅(和名で「麦縄」とも書く事もある)に由来するとする説が広まっている。
- Sakurai City, Nara Prefecture is believed to be the birthplace of somen in Japan, and the widespread theory is that somen derives from Sakubei (sometimes called muginawa (wheat rope) in Japanese), one of Chinese sweets originated from China during the Nara period.
- 近畿地方方面では三笠(奈良県の三笠山にちなんだ名前と言われている)の商品名で当該商品を販売している和菓子屋が多く、どら焼きの事を『三笠まんじゅう』と呼ぶことが多い。
- In the Kinki region many Japanese cake shops sell this kind of product under the name Mikasa (said to be named after Mt. Mikasa in Nara Prefecture) and Dorayaki are commonly called 'Mikasa Manju' (Mikasa bean cakes).
- ここで水飴に牛乳を入れた工夫菓子によって好調となるが、私食などによって経営負担が増大したため再度移転、本郷湯島新花町に駄菓子屋を開くが、これもうまくはいかなかった。
- Here, the shop prospered due to the original sweet which was made from mixing milk into millet jelly, but stress on the store management increased due to samples being consumed, and so the shop transferred again, this time to Hongo yushima shinhana cho, but this did not go over well either.
- 洋菓子の世界ではパティシエがその技術と芸術性を発揮できる分野である一方、和菓子の飴細工は有平細工のような例外を除いて、もっぱら大道芸、伝統工芸の1つと見なされている。
- In the world of western confectionery the technique and artistry are exerted, but on the other hand, amezaiku of Japanese confectionery is regarded as exclusively one of street performance or traditional performing arts, except for something like aruheizaiku.
- 京都の和菓子は、宮中や公家、寺社、茶家におさめたり、特別なお祝いのためにあつらえる「上菓子」、ふだんに食べる「おまん(饅頭の略)」や「だんご」「餅菓子」にわけられる。
- Kyoto style wagashi is delivered to the Imperial Court, nobles, temples, shrines, and tea houses, and are categorized as 'Jogashi' (confectionaries in high-quality) ordered for particular celebrations or 'oman' (abbreviation of manju), 'dango' (dumpling), and 'mochi-gashi' (rice cake sweets) for every day consumption.
- これは明治初期に考案されたといわれるが、月寒あんぱん同様、名称以外に詳細な情報が存在しなかったため、既存の製菓技術を用いてオーブンで仕上げた焼き菓子になったと見られる。
- Originated during the early Meiji Period, Kawaguchi anpan was a confectionary baked in an oven; it was made employing traditional baking techniques due to the lack of information about the original anpan, similar to Tsukisamu anpan.
- かつて、店内にはスーパーや婦人服、雑貨店、外食店舗、地元の和菓子店、スポーツ用品店、ゲームセンター、ブランド品店が入るなど多様性があり、地域でも人気のスポットであった。
- In the past, the facilities housed a variety of shops, such as a supermarket, dress shops, variety shops, restaurants, local Japanese sweet shops, a sporting goods store, a game center and a shop selling goods with famous brands, being a popular spot in the area.
- 歴史、史跡、神社、寺院、建築、庭園、美術、伝統工芸、伝統文化、花街、祭とイベント、京料理、京菓子、ならわし、ことばと伝説、地名、自然、観光学など、京都に関すること全般。
- General knowledge related to Kyoto including history, historical sites, shrines, temples, architecture, gardens, arts, traditional industrial arts, traditional culture, entertainment areas, festivals and events, Kyo-ryori (local cuisine of Kyoto), Kyoto Confectionary, customs, dialects and folk tales, geographical names, natural resources, tourism, etc.
- あなたが、もし天火で焼いたものを素祭としてささげるならば、それは麦粉に油を混ぜて作った種入れぬ菓子、または油を塗った種入れぬ煎餅でなければならない。 (レビ記 2:4)
- ''When you offer an offering of a meal offering baked in the oven, it shall be unleavened cakes of fine flour mixed with oil, or unleavened wafers anointed with oil. (Leviticus 2:4)
- 少時(しばらく)の後(のち)茶店を出て来しなに、巻煙草を耳に挟(はさ)んだ男は、(その時はもう挟んでいなかったが)トロッコの側にいる良平に新聞紙に包んだ駄菓子をくれた。
- After a while the man with the cigarette behind his ear (though it was no longer there) came out, and gave some sweets wrapped in newspaper to Ryohei, who was still standing near the truck.
- 殿上人が食する「殿上の椀飯」は折敷に据えた飯器・汁器・盤(佐良)・窪器・箸を載せ、折櫃の中に笥に盛った菜、外居(行器)に入れた菓子、小折敷の上に載せた瓶子と杯を配した。
- Tenjo no oban' eaten by the tenjobito had a rice bowl, soup bowl, plate, small dish and chopsticks on a Oshiki (tray with folded edges) with Sai (side dishes) in Ke(dishes) inside a Oribitsu, Kashi (sweets) in a Hokai (wooden lidded container) and Heishi (sake serving cup) and hai (drinking cup) were placed on a small Oshiki.
- 原料に砂糖を用いるようになったのは近世以降であり、特に和三盆は、容易には白砂糖が手に入らない江戸時代、その独特の風味と程よい甘さによって、和菓子の発展に貢献したとされる。
- White sugar has been used as an ingredient only since recently as it was not easy to obtain during the Edo period and wasanbon (refined sugar) sugar is said to have been contributed to the development of wagashi with its unique flavor and the right degree of sweetness.
- その内に懐(ふところ)の菓子包みが、邪魔になる事に気がついたから、それを路側(みちばた)へ抛(ほ)り出す次手(ついで)に、板草履(いたぞうり)も其処へ脱ぎ捨ててしまった。
- Noticing that the package of candies that he had stuck in his robe was getting in the way he threw it aside, and his wooden sandals soon followed that.
- そこでタマルはその兄アムノンの家へ行ったところ、アムノンは寝ていた。タマルは粉を取って、これをこね、彼の目の前で、菓子を作り、その菓子を焼き、 (サムエル記下 13:8)
- So Tamar went to her brother Amnon's house; and he was laid down. She took dough, and kneaded it, and made cakes in his sight, and baked the cakes. (2 Samuel 13:8)
- 別の説によると、羊の肝臓の形をした菓子である「羊肝こう」が、中国から日本に伝えられた際、「肝」と「羹」が混同され、「羊羹」と呼ばれるようになった(『嬉遊笑覧』)ともされる。
- According to another theory, when a Chinese confection shaped like a liver of sheep was brought to Japan, the letter '肝' in the name '羊肝こう' was mistaken for '羹', and they began to call it '羊羹' ('Kiyushoran', an encyclopedic book on cultures).
- 茶席においては主客より詰まで順次取り回し、八寸が出てのち亭主が同席して杯事がなされ、菓子ののち中立ちとなり、客はいったん待合へ退き銅鑼の合図で再び席入りするのが本来である。
- During a tea party, after the dishes go around from the guest of honor to the last guest and hassun is served, the host joins the guests and a drinking party starts, and after eating the sweets there is a break time when the guests leave to go to the reception room, and then return to where they were at the signal of a gong.
- 『臥雲日件録』の文安3年10月12日 (旧暦)(1446年10月31日)の項に中国の夷人が食す水を入れない餅菓子を唐山水と呼ぶ記述があるが、それとの関係もよくわかっていない。
- In the chapter November 9, 1446 of 'Gaun nikken-roku' (the Diary of Zuikei SHUHO of Shokoku-ji Temple, the Gaun Mountain person), it was written that rice-cake sweets without water added, eaten by the Chinese barbarians are called Tang's hill and water, however, the relationship to 'karasansui' is not well understood.
- 逆に、餡と同じく、菓子の中に包み込まれる具であっても、ジャム、クリーム (食品)、チョコレート、ピーナッツバターなど、西洋風のものは餡とは呼ばれず、別のものと捉えられている。
- Conversely, although Western ingredients such as jams, cream (food), chocolate or peanut butter are wrapped inside cakes like 'an', these are not called 'an' but are considered something else.
- 祭司はその雄羊の肩の煮えたものと、かごから取った種入れぬ菓子一つと、種入れぬ煎餅一つを取って、これをナジルびとが、その聖別した頭をそった後、その手に授け、 (民数記 6:19)
- The priest shall take the boiled shoulder of the ram, and one unleavened cake out of the basket, and one unleavened wafer, and shall put them on the hands of the Nazirite, after he has shaved the head of his separation; (Numbers 6:19)
- カステラや和菓子のブランド(屋号・商標)で知られる文明堂が、テレビの文明堂CMで「カステラ一番、電話は二番、三時のおやつは~」と言うキャッチフレーズを軽快な曲に併せて放送した。
- Bunmeido Shinjuku Inc., which is known as a brand of castella sponge cake and Japanese confectionery, produced a TV commercial in which the following catch phrase was broadcast with a lilting tune: 'Our castella is No. 1, our telephone number is two, let's stop at 3 p.m. for a snack (produced by Bunmeido).'
- また、松江藩でも松平治郷(松平不昧)が茶道と共に和菓子を奨励したため、山川 (菓子)という落雁を生み出しており、前述の越の雪・長生殿と共に日本三大一覧銘菓として挙げられている。
- With its lord Harusato MATSUDAIRA (also known as Fumai MATSUDRAIRA) fostering the development of Japanese confectionery in conjunction with the tea ceremony, a type of rakugan referred to as Yamakawa (confectionery) was developed in the Matsue Domain, and is cited today in the List of the Top 3 Representative Japanese Confectioneries along with the above-mentioned Koshi no Yuki and Choseiden.
- そのほか伝統野菜とも呼ばれる京野菜、京漬物・豆腐やゆば・麩・ウナギ・佃煮・蒲鉾・干物・乾物などから茶・菓子・パン・寿司まで京料理の食材はほとんどここで揃うといっても過言ではない。
- It is not overstating to say that it is possible to obtain almost any kind of food needed in order to make Kyoto cuisine here: Kyoto vegetables called traditional vegetables, Kyoto pickles, tofu, yuba (soy-milk skin), fu (wheat-gluten bread), eel, tsukudani (preserved food boiled down in soy sauce), kamaboko (boiled fish paste), dried fish, dried goods, tea, confectionery, bread, sushi, and so on.
- 地方の藩においては常備食として蓄えていた「糒(ほしいい)」の払い下げを行っていたことから、それを材料とした駄菓子を作り上げ、今も売られる伝統的な郷土菓子として定着した地方もある。
- In some local domains, when stored 'hoshi ii' (dried boiled rice) was disposed of, it was used to make dagashi, which soon became established as traditional local food and which is still sold today.
- 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.
- ステレオタイプな場面設定としては、夜、悪代官の屋敷において悪徳商人(廻船問屋とされることが多い)との謀の際に、悪徳商人から袖の下(小判を詰めた菓子箱など)を渡された状況が挙げられる。
- As a stereotyped situation, when he plots together with a corrupt merchant (a freight broker in most cases) at the residence of the Akudaikan at night, he is given a bribe (such as a confectionery box full of koban [former Japanese oval gold coin]) by the corrupt merchant.
- 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.
- 原型は租庸調として布を納めていたという故事にあやかり作られた、求肥を包んで成形した調布(ちょうふ)と呼ばれる菓子であるが、いつしか更に手を加えて鮎に似せて模られるようになったとされている。
- It developed from a type of confectionery made with gyuhi rolled in sponge cake called Chofu which symbolizes cloth collected in Soyocho (a tax system, corvee), and, in the course of history, its form was changed into a more refined shape of an ayu (a sweet fish).
- これに対して、洋菓子作りが趣味として一般化するにつれてその技法の1つである飴細工が広く認知されることとなり、カルチャースクールの洋菓子作りのカリキュラムで取り上げられるようにもなっている。
- On the other hand, as the making of western confectionery becomes popularized as a hobby, amezaiku, one of the techniques, is widely known and is included in the curriculum of making western confectionery in culture schools.
- 大石内蔵助はこの幕臣四名が金の間で休息中、お茶と菓子を勧め、浅野内匠頭の弟浅野長広をもっての浅野家再興を願い出たが、4人は何も答えてくれず、その場をさっさと立って大書院の方へ行ってしまった。
- When these four shogun's retainers took a rest in the golden chamber of the castle, Kuranosuke OISHI served them tea and sweets, and asked them to support restoration of the Asano family by Nagahiro ASANO, younger brother of Asano Takumi no kami, but they did not reply and left for Daishoin (large study) quickly.
- そしてすべての民、イスラエルの全民衆に、男にも女にも、おのおのパンの菓子一個、肉一きれ、ほしぶどう一かたまりを分け与えた。こうして民はみなおのおのその家に帰った。 (サムエル記下 6:19)
- He gave to all the people, even among the whole multitude of Israel, both to men and women, to everyone a portion of bread, dates, and raisins. So all the people departed everyone to his house. (2 Samuel 6:19)
- 透明な生地に餡を包んだものは饅頭和菓子としての饅頭 と呼ばれ、涼しげな見た目から夏の菓子として人気があり、神奈川県川崎市平間寺と東京都大田区池上本門寺と東京都江東区亀戸天神社の名物でもある。
- Those with transparent dough wrapped around red bean paste are called 'manju' (dumpling) as manju Japanese cakes, which are popular summer desserts because of their cool appearance, and specialties of Hirama-ji Temple in Kawasaki City, Kanagawa Prefecture, Ikegami-honmon-ji Temple in Ota Ward, Tokyo, and Kameidoten-jinja Shrine in Koto Ward, Tokyo.
- 厳密には金平糖とはやや違う菓子となっているが、金平糖が皇室の引出物にも利用されている事で、これにあやかって「おめでたいお菓子」と銘打っている製造元もあり、九州方面の土産物として販売されている。
- Strictly speaking, the shochu-injected variation is somewhat different from konpeito but, because konpeito has been used as party favors and commemorative gifts by the Imperial Family, some manufacturers refer to the variation as an 'auspicious confectionery,' which is available as a souvenir in the Kyushu area.
- 統計調査によると京都観光のみやげとして菓子類を購入をする人は96%にのぼるが、そのうち八ツ橋の売上は全体の45.6%(生八ツ橋24.5%、八ツ橋21.1%)を占め、京都を代表するみやげ物と言える。
- According to a survey, 96% of visitors buy confectioneries as memento of their trip to Kyoto and of the 96%, the sales of yatsuhashi make up for 45.6% (24.5% for nama-yatsuhashi and 21.1% for yatsuhashi) whereby it can be said that yatsuhashi is a representative souvenir item of Kyoto.
- 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.
- 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.
- もしこれを感謝のためにささげるのであれば、油を混ぜた種入れぬ菓子と、油を塗った種入れぬ煎餅と、よく混ぜた麦粉に油を混ぜて作った菓子とを、感謝の犠牲に合わせてささげなければならない。 (レビ記 7:12)
- If he offers it for a thanksgiving, then he shall offer with the sacrifice of thanksgiving unleavened cakes mixed with oil, and unleavened wafers anointed with oil, and cakes mixed with oil. (Leviticus 7:12)
- アムノンはタマルに言った、「食物を寝室に持ってきてください。わたしはあなたの手から食べます」。そこでタマルは自分の作った菓子をとって、寝室にはいり兄アムノンの所へ持っていった。 (サムエル記下 13:10)
- Amnon said to Tamar, 'Bring the food into the room, that I may eat from your hand.' Tamar took the cakes which she had made, and brought them into the room to Amnon her brother. (2 Samuel 13:10)
- 実用雑誌らしく「作務衣の選び方」「檀家に喜ばれる和菓子」などの記事や、各地で善行を積んでいる住職のリポートもあるが、「墓地を巡る檀家と住職の泥沼裁判」「住職殺害事件」など、スキャンダラスな記事も多く載せる。
- Like other practical magazines, it has articles such as 'How to choose Samue(Japanese Indigo Working Kimono),' 'Japanese-style confections beloved by parishioners' and reports from chief priests who are piling up beneficence in various places, and also a lot of scandalous articles such as 'The bogging traial for a graveyard between a parishioner and a chief priest' and 'A murder case of a chief priest.'
- 山東京山(山東京伝の弟)が弘化元年(1844年)に書いた『蜘蛛の糸巻』の中で練羊羹は寛政期(18世紀後期)に江戸の菓子職人である喜太郎という人物が初めて作ったという説を載せており、これを支持する専門家もいる。
- Kyozan SANTO (younger brother of Kyoden SANTO) wrote in 'Kumo no itomaki' (essay literature) in 1844 that neri-yokan was first made in the late 18th century by 喜太郎, a confectioner in Edo, and some experts support his opinion.
- 更に今日、世界的にもてはやされる日本文化のかなり多くの部分 (俳句、園芸、近世邦楽、文楽、歌舞伎、浮世絵、根付、日本料理、和菓子、陶磁器、漆芸、服飾など)がこの時期に生まれ、あるいは発展、確立したものである。
- In addition, a considerable amount of Japanese culture (the Haiku [a Japanese poem in 17 syllables], horticulture, modern Japanese music, Bunraku [Japanese puppet theater], Kabuki [traditional drama performed by male actors], Ukiyoe [Japanese woodblock prints], Netsuke (miniature carving attached to the end of a cord hanging from a pouch), Japanese cuisine, Japanese-style confectionary, ceramic ware, lacquer art, clothing, etc.), which are extolled world wide, started during this period, or developed for establishment.
- 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.
- 生活苦打開のため、吉原_(東京都)遊郭近くの下谷龍泉寺町(現在の台東区竜泉一丁目)で荒物と駄菓子を売る雑貨店を開いたが1894年(明治27年)5月には店を引き払い、本郷区丸山福山町(現在の西片一丁目)に転居する。
- In order to relieve her straightened circumstances, she opened a variety shop which sold cleaning implements and penny candy in Shitaya Ryusenji-cho (present Ryusen 1-chome, Taito Ward), but closed the shop in May 1894 and moved to Maruyama Fukuyama-cho, Hongo Ward (present Nishikata 1-chome).
- 主はわたしに言われた、「あなたは再び行って、イスラエルの人々が他の神々に転じて、干ぶどうの菓子を愛するにもかかわらず、主がこれを愛せられるように、姦夫に愛せられる女、姦淫を行う女を愛せよ」と。 (ホセア書 3:1)
- Yahweh said to me, 'Go again, love a woman loved by another, and an adulteress, even as Yahweh loves the children of Israel, though they turn to other gods, and love cakes of raisins.' (Hosea 3:1)
- 時代の経過とともに、これらの曲物は「桶」における「結桶」や「井筒」における「石垣」などの登場によって廃れていったが、江戸時代以降も弁当箱や膳、盆、菓子器、華器、茶道用器などに利用され、現在も少なからず生産されている。
- These magemono went into a decline over time and replaced by 'oke' in 'yuioke' and 'ishigaki' in 'izutsu,' but they were used as lunchboxes, trays, and bowls for confectionary, flower arrangement and tea ceremonies, and are still produced in quite a volume today.
- 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.
- 転地療養先では地元住民との交流も行われたようで、箱根塔ノ沢環水楼(和宮湯治時は中田暢平旅館)中野敬次郎氏に1960年代、当時98歳の平塚きわという老婆が幼い頃、村の子供達を招待して菓子を振舞われた宮の思い出を語っている。
- It seemed Kazunomiya had some contact with the local people where she stayed to rest up, Keijiro NAKANO of Kansuiro, Tonosawa, Hakone (it was Choan TODA Hotel while Kazunomiya stayed in the hot-spring resort) remembers an old lady, Kiwa HIRATSUKA who was ninety eight years old at that time, talking about Kazunomiya, that she used to have children of the village over to give some sweets during 1960s.
- 総合的な洋菓子の作品という目的で作られることが主なので、日本の飴細工のように一品で完結するのではなく、細かいパーツも組み合わせた上で「飴によるフルーツの盛り合わせ」や「ドレスをまとった少女」などの総合的なモチーフのものになる。
- Mainly for the purpose of making a general western confectionery work, it is not completed as one item like Japanese amezaiku, but it consists of minute parts and becomes a work of general motifs such as 'assorted choice of fruits by candies, ' 'a girl in a dress' and so on.
- 甘いカオニャオ(もち米)、アラレのような米菓子、カオニャオ+ジャックフルーツ、たこ焼き、たこ焼き風タマゴ、中華風ゴマ団子、タロイモチップ、揚げタロイモ、ワッフル類(ココナッツ入り、コーン入り)、ポップコーン、竹で炊いたカオニャオ
- Confectionery street stalls sell the following: Sweetened Khao Neow (sticky rice), rice snacks such as arare (cubic rice crackers), Khao Neow with jackfruit, takoyaki (octopus dumplings), Khanom Krok (Coconut-Rice Pancakes), Zhimaqiu (Sesame Balls), Puek Tod (Fried Taro Chips), Fried Taro, waffles (with coconut and corn inside), popcorn, and Khao Neow cooked in a bamboo steamer basket.
- 拾遺和歌集(巻3・秋171)にある源順の句を知っていた公家たちが、宮中で行われた月見の宴において白くて丸い餅菓子が出されたのを見て、会話の中で「もなかの月」という言葉が出たことから、そのまま菓子の名前として定着したという由来がある。
- Court nobles who knew the poem by MINAMOTO no Shitago in Shui Wakashu (Collection of Gleanings of Japanese Poems) (volume 3, autumn 171) uttered a word 'monaka no tsuki' (moon in the middle) in their conversation as they saw white and round rice cake sweets served in a moon-viewing banquet held in the court, and the word 'monaka no tsuki' was used as the name of the sweets.
- しかし、誤魔化すの語源はこの説以外にも、護摩木は火にくべるため何が書いてあったか分からないから『護摩化す』、とか、「胡麻菓子(ごまかし)」の中が空洞になっていることから、や、胡麻をかければ不味い菓子の味がごまかせるから、という説もある。
- However, there are additional explanations concerning the origin of the word 'gomakasu' where 'gomakasu' derived from the fact that there was no way of knowing what was written on the gomaki wood which was to be burned anyway, that it originated from 'gomakashi' (goma pastry) having a hollow middle with no filling inside and that one could always sprinkle some sesame seeds (goma) on pastries to disguise its unsavory taste.
- 台盤所・滝口・武者所などの官人に対して振舞われる「所々の椀飯」はこれより簡略であり、台盤に飯器と箸を載せ、折櫃の中に笥に盛った菜、外居(行器)に入れた菓子は「殿上の椀飯」と同様とするが、その他の内容についてはその時々に応じた差異があった。
- Shosho no oban' were served to officials at the Daibandokoro, Takiguchi, Mushadokoro and was simpler than the above, with a rice bowl and chopsticks on a tray, Sai in Ke inside a Oribitsu bamboo and Kashi in a Hokai were the same as 'Tenjo no oban,' but other contents differed according to the situation.
- 元祖木村屋のあんパンは、パン酵母(ホップを用いたもの)の代わりに、饅頭と同様に日本酒酵母を含む酒種(酒母、麹に酵母を繁殖させたもの)を使い、中心の窪みにサクラの塩漬けを入れており、パンでありながらも和菓子の部類に入れても良いようなものである。
- The original anpan of the Kimuraya bakery was made by using sakadane (shubo [yeast mash] cultured in a mixture of koji [rice malt] and yeast), including sake yeast for making manju (a confection made by wrapping a core of sweetened red bean paste in a skin of wheat-flour dough and steaming it), and putting a salt-pickled cherry blossom on the small dent in the center of the anpan so it would have two characters: a kind of bread and a kind of Japanese sweet.
- そこでアムノンは横になって病と偽ったが、王がきて彼を見た時、アムノンは王に言った、「どうぞわたしの妹タマルをこさせ、わたしの目の前で二つの菓子を作らせて、彼女の手からわたしが食べることのできるようにしてください」。 (サムエル記下 13:6)
- So Amnon lay down and faked being sick. When the king came to see him, Amnon said to the king, 'Please let my sister Tamar come, and make me a couple of cakes in my sight, that I may eat from her hand.' (2 Samuel 13:6)
- そして彼らはエジプトから携えて出た練り粉をもって、種入れぬパンの菓子を焼いた。まだパン種を入れていなかったからである。それは彼らがエジプトから追い出されて滞ることができず、また、何の食料をも整えていなかったからである。 (出エジプト記 12:39)
- They baked unleavened cakes of the dough which they brought out of Egypt; for it wasn't leavened, because they were thrust out of Egypt, and couldn't wait, neither had they prepared for themselves any food. (Exodus 12:39)
- 近年のこのイベントの全国への広まり方はバレンタインデー・ホワイトデー・オレンジデーの菓子贈答と同じく、海苔業界やコンビニ業界など関係業界の主導のもと販売促進を目的とした傾向があり、本来の太巻きではなく「海鮮巻き版」「ロールケーキ版」なども販売されている。
- The spread of this event nationwide in recent years has the tendency of aiming at sales promotion under the leadership of relevant industries such as nori industry and convenience store industry, as in the case of giving sweets on Valentine's Day, White Day, and Orange Day; as such, 'seafood sushi roll version' and 'Swiss roll version,' which are not the traditional thick sushi roll, are also being sold.
- 豊臣政権から徳川氏の政権である江戸幕府に交代してからは次第に禁止令は緩まり、また江戸幕府は自己の権威を京の朝廷の上に置こうとしていた傾向から、同様の菊紋は仏具の金具・彫刻や和菓子の造形、又は暖簾の図柄に用いられるなど、一般人への使用・普及に拍車を掛けた。
- Under the Edo bakufu, during the administration of the Tokugawa clan after the Toyotomi administration, the regulation gradually became tempered and the Edo bakufu tended to present its authority to be higher than that of the Imperial Court in Kyoto, so the usage and prevalence of Kiku-mon among common people had been spurred by ornaments such as clasps and carvings of Buddhist objects, design of Japanese cakes and the design of store curtains.
- 爽やかな苦味は砂糖の甘味と良く馴染み風味が際立つため、菓子のフレーバー付けにも好まれ、抹茶味のアイスクリームは日本では定番風味の一つともなっており、日本アイスクリーム協会の調査では1999年から2007年まで、バニラ、チョコレートに次いで第三位の地位を占めている。
- The brisk bitter taste of powdered green tea contrasts well with the sweetness of sugar and emphasizes its flavor, so powdered green tea is commonly used for flavoring in confectioneries like icecream, which has become one of the standard flavors now in Japan (according to a survey conducted by The Japan Ice Cream Association, it was ranked third after vanilla and chocolate icecream in consumption between 1999 and 2007.)
- ういろうは、神奈川県小田原市が発祥の地であり、同名の民間薬(ういろう (薬品))を製造する外郎家(小田原)の来客用菓子として伝えられていたものが、苗字の外郎がそのまま菓子名の「ういろう」となり、明治以降に薬と共に販売されるようになったことで全国に広まったと考えられている。
- The sweet called Uiro originates from Odawara City, Kanagawa Prefecture, and it is thought that the sweet for guests of the Uiro family (Odawara), which produced a folk medicine named Uiro, was sold under the name Uiro after the Meiji period all over the country.
- 自治体によって関係条例の名前は、「食品行商衛生条例」や「食品行商条例」または「魚介類行商取締条例」など、そのニュアンスには若干のちがいがあるが、概ね行商として定められている営業品目には、魚介類とその加工品、肉類とその加工品、菓子・パン・アイスクリーム・豆腐類・弁当などがある。
- Although the names of related regulations are slightly different in nuance, like 'Food peddling health code', 'Food peddling code' or 'Seafood peddling regulation', items for peddling are generally defined, which are seafood, its processed products, meat, its processed products, sweets, bread, ice cream, tofu and lunch boxes.
- 唐文化の影響を受け、「台盤」と呼ばれるテーブルに全料理を載せたり、「唐菓子」など渡来の料理も添えられるなどの献立の多さもさることながら、食べる側にも食べ物の種類ごとに細かい作法が要求されたことが『内外抄』や『古事談』の記述から分かり、現代人から見ると大変堅苦しい物だったようである。
- According to 'Naigai Sho' (selection from inside and outside the country) and 'Kojidan' (Tales About the Past), influenced by Chinese culture, all dishes placed on the table were called 'daiban' and there was an extensive menu including garnished foods introduced from foreign countries such as 'togashi' (Chinese cake), and which also required complicated table manners, and from today's point of view, it seems to have been a very stiff and formal style of eating.
- これは山や川などの「ヌシ(主)の伝承」にしても同様の構図を持つものであり、付喪神もまた日本古来よりのアニミズム的な価値観から、人格や生命すら持ち得ない対象でさえ時にこれらを獲得し得る、あるいは借景(しゃっけい)や和菓子の造形と同様の「見立ての精神」における、解釈して楽しむといった擬人観が、普遍的な価値観としてこれらの根底に存在するということである。
- As seen in 'Nushi no densho' (transmission of nushi [master]), mountains and rivers can also acquire personality or life based on the Japanese traditional philosophy of animism, and they are utilized for shakkei (making use of the surrounding landscape in the design of a garden) or the design of Japanese cakes based on the 'mitate no seishin' (spirit of simulation).
- 近年では自転車やリヤカーをもとに形だけではなく設備も充実させ、煮炊きが出来る(ただし江戸時代から屋台では煮炊きの設備を備えていた)物売りも増え、昭和初期から昭和40年代まで品を替え(鮨や蕎麦は廃れおでん売りや菓子パン売りなどが盛んになった)世間で一般的に見られたが、江戸時代から変わらず続いた豆腐売りや納豆売りや金魚売りなども含め、今ではほとんど見る事はなくなった。
- In recent years, more and more monouri not only advanced in appearance but also got equipped with enhanced cooking facilities on their bicycles or trailers towed by bicycles (though, monouri were already equipped with cooking facilities during the Edo period,) and from around 1926 to 1974, monouri were widely seen here and there in Japan by changing their items (Japanese style hotchpotch and sweets bread replaced sushi and soba); at present, however, monouri including those who sell tofu (bean curd), natto (fermented soybeans), and goldfish, the items which were already sold in the Edo period, are fading out.
- 七面鳥、鵞鳥、猟禽、家禽、野猪肉、獣肉の大腿、仔豚、腸詰の長い巻物、刻肉饅頭(ミンスパイ)、李入り菓子(プラムプッディング)、牡蠣の樽、赤く焼けている胡桃、桜色の頬をしている林檎、露気の多い蜜柑、甘くて頬の落ちそうな梨子、非常に大きなツウェルブズ・ケーク、ポンス酒の泡立っている大盃などが各自の美味(おい)しそうな湯気を部屋中に漲らして、一種の玉座を形造るように、床の上に積み上げられていた。
- Heaped up on the floor, to form a kind of throne, were turkeys, geese, game, poultry, brawn, great joints of meat, sucking-pigs, long wreaths of sausages, mince-pies, plum-puddings, barrels of oysters, red-hot chestnuts, cherry-cheeked apples, juicy oranges, luscious pears, immense twelfth-cakes, and seething bowls of punch, that made the chamber dim with their delicious steam.