蒸: 1000 Terms and Phrases
- 蒸
- Jou
- steam
- be sultry
- heat
- foment
- get musty
- 蒸気
- steam
- vapour
- vapor
- steamship
- steamboat
- steamer
- water vapour
- fume
- 蒸す
- to steam
- to poultice
- to be sultry
- Steaming
- 蒸発
- evaporation
- disappearance (of people intentionally concealing their whereabouts)
- unexplained disappearance
- vaporization
- evaporate
- vaporize
- vapourization
- evaporation gas
- vaporescence
- 蒸着
- deposition (e.g. vacuum deposition)
- vaporization
- evaporation
- vapor deposition
- 蒸焼
- baking foods in a covered pan
- foods baked in a covered pan
- 蒸汽
- steam
- vapour
- vapor
- steamship
- steamboat
- steamer
- 蒸散
- transpiration
- transpire
- perspiration
- 酒蒸
- seafood seasoned with salt and sake then steamed
- 薫蒸
- fumigation
- smoking (out)
- 蒸飯
- steamed rice (esp. cold rice reheated by steaming it)
- mochi rice with red beans steamed in a steaming basket
- rice with red beans (eaten on celebratory occasions)
- 燻蒸
- fumigation
- smoking (out)
- fumigate
- 熏蒸
- fumigation
- smoking (out)
- 蒸篭
- basket used for steaming food
- wooden frame holder with reed base used to steam food over a pot
- 蒸籠
- basket used for steaming food
- wooden frame holder with reed base used to steam food over a pot
- Mushiki
- 蒸物
- food cooked by steaming
- 蒸餅
- steamed mochi
- manju
- bread
- 蕪蒸
- steamed fish with grated turnip on top
- hollowed-out turnip stuffed with chicken, shrimp, gingko nuts, etc.
- 飯蒸
- mochi rice topped with fish (or other food) and steamed
- 蒸解
- (wood chip) digestion
- cooking
- digesting
- くん蒸
- fumigation
- smoking (out)
- 蒸し湯
- Mushiyu (steam bathing)
- 蒸発器
- evaporator
- evaporizer
- 蒸発量
- quantity of evaporation
- 蒸気圧
- steam pressure
- vapor pressure
- vapour pressure
- 蒸菓子
- steamed confection (e.g. manju, uirou, steamed yokan)
- steamed cake
- 蒸れる
- to be stuffy
- to moulder
- to molder
- 蒸パン
- steamed bun
- steamed bread
- 蒸気船
- steamship
- steamboat
- steamer
- 蒸発計
- evaporimeter
- atmidometer
- atmometer
- evaporation pan
- 蒸焼き
- baking foods in a covered pan
- foods baked in a covered pan
- 蒸汽船
- steamship
- steamboat
- steamer
- 蒸し物
- food cooked by steaming
- 蒸発熱
- evaporation heat
- heat of evaporation
- heat of vaporization
- latent heat of vaporization
- Enthalpy of vaporization
- 甲羅蒸
- crab meat mixed with vegetables and egg yolk, steamed inside its shell
- 酒蒸し
- seafood seasoned with salt and sake then steamed
- 蒸ける
- to become ready to eat (as a result of steaming)
- 蒸し鍋
- steamer
- casserole dish
- 蒸し飯
- steamed rice (esp. cold rice reheated by steaming it)
- mochi rice with red beans steamed in a steaming basket
- rice with red beans (eaten on celebratory occasions)
- 蒸し焼
- baking foods in a covered pan
- foods baked in a covered pan
- 蒸発皿
- evaporating dish
- evaporation pan
- evaporating disk
- 陸蒸気
- steam train (early Meiji period)
- 蕪蒸し
- steamed fish with grated turnip on top
- hollowed-out turnip stuffed with chicken, shrimp, gingko nuts, etc.
- 蒸留水
- distilled water
- Distilledwater
- Water,distilled(Distillatedwater)
- 蒸留器
- still
- distiller
- distillation apparatus
- Retorte
- 蒸留酒
- distilled liquor
- spirits
- Distilled beverage
- Brinjevec
- Distilled beverages
- 布団蒸
- burying a person under a futon in fun
- 飯蒸し
- mochi rice topped with fish (or other food) and steamed
- 水蒸気
- water vapour
- water vapor
- steam
- aqueous vapour
- water-vapour
- 茶碗蒸
- savoury egg custard
- savory egg custard
- 土瓶蒸
- food steam-boiled in an earthenware teapot
- 蒸発位
- potential evaporation
- 蒸発能
- evaporation potential
- evaporation power
- evaporative capacity
- evaporativity
- potential rate of evaporation
- evaporative power
- 地獄蒸し
- Jigoku-mushi (boiled in hot steam of hot springs)
- 蒸し練り
- Kneading and steaming
- 蒸発装置
- vaporizer
- evaporator
- 蒸発曲線
- evaporation curve
- vaporization curve
- 蒸着確率
- sticking probability
- 蒸発燃焼
- evaporative (prevaporized) combustion
- 水蒸気圧
- steam pressure
- vapor pressur
- water vapour pressure
- 蒸留装置
- distillation apparatus
- 湿り蒸気
- wet vapor
- moist steam
- 減圧蒸留
- vacuum distillation
- distillation at reduced preddure
- 蒸気線図
- steam chart
- steam diagram
- 気孔蒸散
- stomatal transpiration
- 蒸散係数
- relative transpiration
- transpiration coefficient
- 蒸散効率
- relative transpiration
- transpiration coefficient
- transpiration efficiency
- water-use ratio
- 抽出蒸留
- extractive distillation
- extractive distillatiom
- 共沸蒸留
- azeotropic distillation
- 分子蒸留
- molecular distillation
- 不感蒸散
- insensible perspiration
- 不感蒸泄
- transpiration
- insensible perspiration
- 再蒸留水
- redistilled water
- bidistilled water
- 蒸発乾固
- evaporation to dryness
- 蒸気機関
- steam engine
- steamer
- Steam engines
- 蒸し返す
- to reheat
- to steam over
- to bring up again
- to take up again a problem that has been dealt with
- bring a matter up
- dredge up
- go back over
- 甲羅蒸し
- crab meat mixed with vegetables and egg yolk, steamed inside its shell
- 過熱蒸気
- superheated vapor
- superheated vapour
- superheated steam
- 蒲団蒸し
- burying a person under a futon in fun
- 蒸し焼き
- baking foods in a covered pan
- foods baked in a covered pan
- braise
- 蒸し菓子
- steamed confection (e.g. manju, uirou, steamed yokan)
- steamed cake
- 蒸しパン
- steamed bun
- steamed bread
- 化学蒸着
- chemical deposition
- chemical vapor deposition
- CVD
- 飽和蒸気
- saturation vapor
- saturation vapour
- saturated vapor
- saturated vapour
- saturated steam
- 分別蒸留
- fractional distillation
- fractional effect
- 分解蒸留
- cracking (in petroleum refining)
- 深蒸し茶
- deep-steamed green tea
- Fukamushi-cha (Deep-steam Green Tea)
- 真空蒸着
- vacuum deposition
- vacuum evaporation
- 布団蒸し
- burying a person under a futon in fun
- 土瓶蒸し
- food steam-boiled in an earthenware teapot
- 茶碗蒸し
- savoury egg custard
- savory egg custard
- Chawan-mushi (steamed egg hotchpotch)
- Chawanmushi
- 彩層蒸発
- chromospheric evaporation
- 蒸発係数
- evaporative factor
- factor of evaporation
- 蒸気圧法
- vapor pressure method
- 水の蒸発
- evaporation of water
- 化成蒸着
- reactive evaporation
- 無蒸発水
- non-evaporable water
- 水面蒸発
- evaporaiton from water surface
- evaporation from water surface
- 水蒸気量
- water vapour content
- 水蒸気計
- atmidometer
- atmometer
- evaporimeter
- 地面蒸発
- evaporation from ground
- evaporation from ground surface
- land evaporation
- soil evaporation
- soil surface evaporation
- 相対蒸散
- relative transpiration
- 相対蒸発
- relative evaporation
- evaporation opportunity
- 総蒸発量
- fly-off
- total evaporation
- total loss
- water losses
- 蒸発作用
- evaporation
- vaporization
- 蒸発機会
- evaporation opportunity
- 蒸発散位
- EP
- potential evapo-transpiration
- potential evapotranspiration
- 蒸発抑制
- evaporation reduction
- evaporation suppression
- 蒸発潜熱
- vaporization heat
- latent heat of vaporization
- 蒸発損失
- evaporation loss
- evaporation losses
- 蒸発する
- evaporabte
- evaporate
- fume
- vapour
- 有効蒸発
- effective evaporation
- 表皮蒸散
- cuticular transpiration
- 蒸留性状
- distillation characteristics
- 蒸留する
- distaillate
- distil
- distill
- distillate
- 山崎蒸溜所
- Suntory Yamazaki Distillery
- 換算蒸発量
- equivalent evaporation
- 蒸気発生器
- steam generator
- steam raising unit
- steam generator (SG)
- 蒸気消費率
- steam rate
- specific steam consumption
- 蒸気原動所
- steam power station
- steam power plant
- 蒸気加減弁
- main steam control valve
- CV control valve
- governing valve
- 水蒸気爆発
- steam explosion
- phreatic explosion
- Phreatic eruption
- 降水蒸発比
- precipitation-evaporation ratio
- 月蒸発散位
- monthly potencial evapotranspi ratio
- 計器蒸発量
- pan evaporation
- pan evaporation loss
- pan-evaporation
- 自記蒸発計
- automatic evaporimeter
- recording evaporimeter
- 飽和蒸気圧
- saturation vapor pressure
- saturation vapour pressure
- saturated vapor pressure
- 内部蒸発熱
- internal latent heat of vaporization
- 蒸気機関車
- steam locomotive
- steam engine
- Steam Locomotives
- Steam trains
- steam locomotive/steam train
- 過飽和蒸気
- supersaturated vapor
- supersaturated vapour
- 分解蒸溜法
- cracking (in chemistry)
- 飯を蒸らす
- to let cooked rice steam after turning off the heat
- 物理蒸着法
- physical vapor deposition
- 直接蒸解法
- direct cooking process
- 異常蒸気圧
- abnormal vapor pressure
- 間接蒸解法
- indirect cooking process
- 平衡蒸気圧
- equilibrium vapor pressure
- 二重蒸留水
- distilled water
- doubly distilled water
- 蒸留復水器
- distilling condenser
- 蒸気圧力計
- steam pressure gauge
- 蒸気圧曲線
- vapor pressure curve
- 蒸気移動車
- vapor fraction of moisture transfer
- 反応性蒸着
- reactive evaporation
- 蒸発晶析器
- evaporated crystallizer
- 蒸発冷却器
- evaporative cooler
- an evaporative cooler
- 多重蒸発缶
- multiple effect evaporator
- 内部蒸発圏
- internal evaporation zone
- 積算蒸発計
- accumulated evaporimeter
- 積算蒸発比
- integrated evaporation ratio
- 土壌面蒸発
- evaporation from soil surface
- soil evaporation
- 総蒸発散量
- total evapo-transpiration
- 蒸発計係数
- conversion coefficient
- pan coefficient
- 蒸発観測所
- evaporation station
- 蒸発〔量〕
- evaporation of water
- 蒸発防止材
- evaporation retardants
- 蒸発抑制剤
- evaporation suppressor
- 蒸発防止剤
- evaporation retarders
- 蒸発残留物
- TS
- evaporated residue
- evaporation residue
- total residue
- total solids
- total solids (TS)
- 蒸発濃縮法
- evaporation to concentration method
- 相当蒸発量
- equivalent evaporation
- 銅蒸気密度
- copper vapor density
- 蒸発冷却形
- evaporative radiation system
- 年平均蒸散
- mean annual evaporation
- 有効蒸発量
- effective evaporation
- 有効蒸発散
- effective evapo-transpiration
- 平年蒸発量
- normal annual evaporation
- 葉面蒸発量
- amount of transpiration
- 葉面蒸発率
- transpiration ratio
- 裸地面蒸発
- evaporation from bare soil
- 蒸しかまぼこ
- Musi kamaboko (steamed kamaboko)
- 蒸発速度定数
- evaporation (rate) constant
- 蒸発(潜)熱
- heat of vaporization
- 湿り飽和蒸気
- psychrometric saturated steam
- 主蒸気隔離弁
- main steam isolation valve (MSIV)
- main steam isolation valves (MSIV)
- 主蒸気止め弁
- main (steam) stop (throttle) valve
- main stop valve
- main throttle valve
- main steam stop valve
- 傾斜式蒸発缶
- inclined tube evaporator
- 降水蒸発指数
- precipitation-evaporation index
- 高圧蒸気滅菌
- autoclaving
- steam sterilization
- 降雨蒸発収支
- rainfall-evaporation balance
- 可能蒸発散量
- potential evapotranspiration
- 実蒸発[量]
- actual evaporation
- 薄膜型蒸発缶
- thin film evaporator
- クチクラ蒸散
- cuticular transpiration
- 乾き飽和蒸気
- dry saturated vapor
- 高圧蒸気養生
- high-pressure steam curing
- 水蒸気透過率
- moisture vapor transmission rate
- moisture vapour transmission rate
- MVTR
- 蒸気圧温度計
- vapor-pressure thermometer
- 蒸気トラップ
- steam trap
- Automatic steam traps
- 蒸気消火装置
- steam smothering system
- 蒸発乾固する
- evaporate to dryness
- 過熱蒸気乾燥
- superheated vapor drying
- 表面蒸発期間
- surface evaporating period
- 標準型蒸発缶
- standard type evaporator
- 分子蒸発潜熱
- molar latent heat of vaporization
- 内部蒸発期間
- internal evaporation period
- 水蒸気蒸留法
- steam distillation method
- 蒸発量抑制物
- evaporation suppressors
- evaporation suppressants
- リード蒸気圧
- reid vapor pressure
- 主蒸気加減弁
- main steam control valve
- 原子核の蒸発
- nuclear evaporation
- 物理気相蒸着
- PVD physical vapor deposition
- 燃料蒸発ガス
- evaporative emissions
- evaporative losses
- fuel evaporation gas
- 有効蒸発散量
- effective evapo-transpiration
- 飽和水蒸気圧
- saturation vapor pressure
- 葉水面蒸発計
- evapotransperimeter
- 年平均蒸発量
- mean annual evaporation
- 葉水面蒸発量
- evapotranspiration
- 水蒸気を含む
- includes water vapor
- 経皮水分蒸散量
- transepidermal water loss
- 保存蒸気機関車
- Preserved Steam Locomotives
- 深蒸し茶の歴史
- The History of Fukamushi-cha
- 蒸発式晶析装置
- evaporating type crystallizer
- 蒸発管形燃焼器
- vaporizer type combustor
- vaporizer combustion chamber
- 蒸気噴射冷凍機
- steam jet refrigerating machine
- 垂直管式蒸発缶
- vertical tube evaporator
- 水平管式蒸発缶
- horizontal tube evaporator
- 蒸気タービン船
- steam turbine ship
- 三連蒸気ポンプ
- triple-expansion steam pump
- 実蒸発散[量]
- actual evapo-transpiration
- 蒸気真空ポンプ
- steam vacuum pump
- クラスA蒸発皿
- class'A'evaporation pan
- フラッシュ蒸発
- flash evaporation
- 水蒸気飽和状態
- BTPS body temperature and ambient pressure saturated with water vapor
- 自己蒸気圧縮法
- auto-vapor compression
- 蒸発による冷却
- cooling by evaporation
- 化学蒸着めっき
- CVD chemical vapor deposition
- 過熱蒸気反応法
- superheated vapor reaction method
- あさりの酒蒸し
- short-necked clam steamed with sake wine
- 蒸気溶着メタル
- vapor deposition metal
- フラッシュ蒸留
- flash vaporization
- 最大蒸発速度式
- maximum evaporation rate equation
- 水路面蒸発損失
- canal evaporation losses
- 水蒸気輸送係数
- transfer coefficient of water vapour
- 直動蒸気ポンプ
- direct-acting steam pump
- 多重効用蒸発法
- multiple effect evaporation process
- multiple-effect evaporation process
- 蒸発量(水の)
- amount of evaporation
- 蒸気水圧プレス
- steam hydraulic press
- 金属蒸気レーザ
- metal vapor laser
- 有効飽和蒸気圧
- effective saturated vapor pressure
- 蒸発損失防止装置
- evaporative emission control system
- 再熱蒸気サイクル
- reheat steam cycle
- 再生蒸気サイクル
- regenerative steam cycle
- 強制循環形蒸発缶
- forced circulation evaporator
- 最大可能蒸発散量
- potential evapotranspiration
- 汚泥蒸発乾燥設備
- multiple-effect evaporation facility for sludge drying
- ペンマンの蒸発式
- Penman's evaporation formula
- フラッシュ蒸発器
- flash evaporator
- メタル蒸着テープ
- metal evaporated tape
- ケスナー型蒸発缶
- Kestner type evaporator
- L.T.V. evaporator
- 活性化反応蒸着法
- activated reactive evaporation
- 表面蒸発乾燥速度
- drying rate in surface evaporating
- 上昇薄膜型蒸発缶
- climbing film evaporator
- リンター蒸煮廃液
- waste liquid from steaming linter
- 燃料蒸発ガス試験
- fuel evaporation gas test
- 蒸気圧圧迫鋳造機
- steam pressure compress type casting machine
- 蒸気圧縮式蒸発法
- thermocompression evaporation
- フラッシュ蒸着法
- flash evaporation
- 流下薄膜型蒸発缶
- falling film evaporator
- 強制循環型蒸発缶
- forced circulation evaporator
- 蒸発面後退モデル
- model of receding evaporation plane
- 内部蒸発乾燥速度
- internal evaporation rate
- 垂直長管型蒸発缶
- long tube vertical evaporator
- 蒸発法(淡水化)
- evaporation process
- 蒸発力(ボイラ)
- evaporative power
- 溶解性蒸発残留物
- dissolved solids
- 蒸発ガス防止装置
- evaporative emission control system
- 液体か蒸気の排水
- drain of liquid or steam
- 蒸気を通すパイプ
- a pipe conducting steam
- 梅小路蒸気機関車館
- Umekoji Steam Locomotive Museum
- 蒸されるように熱い
- warm as an oven
- 蛇(だ)管式蒸発缶
- spiral tube type evaporator
- 蒸気アキュムレータ
- steam accumulator
- 雨蒸係数(鴨下の)
- rain and evaporation coefficient
- マグマ-水蒸気爆発
- magmatophreatic explosion
- 並列形蒸気タービン
- cross-compound steam turbine
- 国際水蒸気性質協会
- International Association for the Properties of Water and Steam
- IAPWS
- 平衡フラッシュ蒸留
- equilibrium flash vaporization
- バスケット型蒸発缶
- basket type evaporator
- CVD:化学蒸着法
- chemical vapor deposition method
- 蒸気噴射空気ポンプ
- steam-jet air pump
- 農産物の検疫くん蒸
- fumigate quarantined agricultural products
- 蒸発量-消費水量比
- ratio of consumptive use of water to evaporation
- 直接蒸気発生集熱器
- DSG Direct-Steam-Generation collector
- 蒸発容量(ボイラ)
- evaporative capacity
- 燃料の蒸発ガス圧力
- fuel vapor pressure
- 蒸すことで掃除する
- clean by means of steaming
- ワインで蒸すか焼く
- steamed in wine or baked
- 蒸気を出すアイロン
- a pressing iron that can emit steam
- 燻蒸して乾燥させる。
- The fillet is smoke-dried.
- 粽は笹に巻いて蒸す。
- Chimaki (rice dumpling) is wrapped in bamboo leaves and steamed.
- 蒸米は強く仕掛ける。
- The steamed rice is fermented strongly.
- 蒸気圧縮(式)冷凍機
- vapor compression refrigerating machine
- ダルトンの蒸発方程式
- Dalton's evaporation equation
- L.T.V.型蒸発缶
- L.T.V. evaporator
- 蒸気冷却管(電子管)
- vapor-cooled tube
- 塔形複式蒸気タービン
- vertical compound steam turbine
- 蒸気放熱器(暖房用)
- steam radiator
- 蒸発量(歴青材料の)
- loss on heating
- 多段フラッシュ蒸発法
- multi-flash distillation process
- multi-stage flash evaporation
- 蒸気機関を動力とする
- powered by a steam engine
- 蒸気の手段で移動する
- travel by means of steam power
- 国鉄C11形蒸気機関車
- Japanese National Railways Steam Locomotive Class C11
- 国鉄C55形蒸気機関車
- Japanese National Railways Steam Locomotive Class C55
- 国鉄D52形蒸気機関車
- Japanese National Railways Steam Locomotive Class D52
- 国鉄D51形蒸気機関車
- Japanese National Railways Steam Locomotive Class D51
- JNR Class D51
- 国鉄C58形蒸気機関車
- Japanese National Railways Steam Locomotive Class C58
- Kokutetsu C58 Steam Locomotive
- 国鉄C59形蒸気機関車
- Japanese National Railways Steam Locomotive Class C59
- 国鉄D50形蒸気機関車
- Japanese National Railways Steam Locomotive Class D50
- 国鉄C57形蒸気機関車
- Kokutetsu C57 Steam Locomotive
- 主に蒸してから食べる。
- It is usually eaten after steaming.
- 赤飯は通常蒸して作る。
- Sekihan (glutinous rice steamed with red adzuki beans) is usually steamed.
- 前加水分解クラフト蒸解
- prehydrolysis kraft cooking
- 平衡フラッシュ蒸留曲線
- equilibrium flash vaporization curve
- ターバフィルム型蒸発缶
- turba film evaporator
- 有害でかつ可燃性の蒸気
- harmful and flammable vapors
- ガスか蒸気に変換される
- converted into a gas or vapor
- 熱湯や蒸気によるやけど
- a burn cause by hot liquid or steam
- 連続蒸留焼酎(焼酎甲類)
- Continuous distilled shochu (shochu group Ko)
- 単式蒸留焼酎(焼酎乙類)
- Single distilled shochu (shochu group Otsu)
- 国鉄C51形蒸気機関車◎
- Japanese National Railways Steam Locomotive Class C51 *
- 国鉄C53形蒸気機関車◎
- Japanese National Railways Steam Locomotive Class C53 *
- 国鉄9600形蒸気機関車
- Japanese National Railways Steam Locomotive Class 9600
- 国鉄C62形蒸気機関車◎
- Japanese National Railways Steam Locomotive Class C62 *
- 餡を包んで蒸してつくる。
- Sweet bean past is wrapped in this skin and steamed.
- 関東では、焼く前に蒸す。
- In Kanto, eel is steamed before broiling.
- ラングミュアの分子蒸発式
- Langmuir's equation of molecular evaporation rate
- 燃料蒸発ガス発散防止装置
- evaporative emission control
- ECC
- 燃料蒸発ガス排出抑制装置
- evaporative emission control system
- トレビシックの蒸気自動車
- R. Trevithick
- 蒸して調理したプディング
- a pudding cooked by steaming
- 液体の蒸留に使用する器具
- an apparatus used for the distillation of liquids
- 外輪によって進む蒸気汽船
- a steam vessel propelled by paddle wheels
- 切った石を蒸した側が勝つ。
- The player who steamed the hit stones won.
- 真空蒸着装置-プラスチック
- vacuum vapor depositing equipment-plastics
- スパッタリング(蒸着)装置
- spattering vapour depositting equipment
- 水蒸気の雰囲気中で殺菌する
- sterilize in an atmosphere of steam
- 等水蒸気圧法(海塩核測定)
- isopiestic method
- 浸食やか蒸発により磨り減る
- wear away through erosion or vaporization
- アルコール飲料を蒸留する人
- someone who distills alcoholic liquors
- 蒸気やガスを発生させる装置
- an apparatus that produces a vapor or gas
- 関崇博「梅小路蒸気機関車館」
- Umekoji Steam Locomotive Museum (Takahiro SEKI)
- 蒸留酒に燗を行うことの特殊性
- Particularity of warming distilled alcoholic beverage
- カットバック揮発性石油蒸留油
- cutback (volatle diluent)
- 有機蒸気の再生・回収システム
- system to recover and collect organic vapors
- 入浴用の蒸気で満たされる部屋
- a room that can be filled with steam in which people bathe
- 鰻の飯蒸し(うなぎのいいむし)
- Unagi no iimushi
- 関西では、焼く前後に蒸さない。
- In Kansai, eel is not steamed before or after broiling.
- 日本酒蒸し(むしまい)を管轄。
- This person is in charge of rice steaming.
- 酒粕のアルコール分を蒸留する。
- The alcohol of sakekasu is distilled.
- ソーンスウェイトの可能蒸発散量
- potential evapotranspiration
- 蒸発によって物を冷やすシステム
- a cooling system that cools by evaporation
- 発酵させた糖みつで作った蒸留酒
- liquor distilled from fermented molasses
- 蒸発により結晶で外皮で覆われる
- become encrusted with crystals due to evaporation
- - すり身を蒸して加熱したもの。
- The fish-meat paste is heated by steaming.
- 国鉄B20形蒸気機関車 - 動態
- Japanese National Railways Steam Locomotive Class B20 - Working
- 加悦鉄道国鉄1260形蒸気機関車
- Kaya Railway Kokutetsu 1260-Type Steam Locomotive
- 蒸らし終わったら良くかき混ぜる。
- Once steamed, then mix well.
- 麹は、酛も添も蒸米の六割にする。
- The amount of 'koji-mai' (the rice in which the mold of 'koji' [Aspergillus oryzae] is cultivated) is 60% of the steamed rice for both moto and moromi.
- ローストや蒸し煮に適したハトの肉
- flesh of a pigeon suitable for roasting or braising
- もや、霧または蒸気から生じる曇り
- cloudiness resulting from haze or mist or vapor
- 熱風浴または蒸し風呂のための浴場
- a bathhouse for hot air baths or steam baths
- 発酵するというよりも蒸留するさま
- being distilled rather than fermented
- 水平になるまで蒸気ローラーで潰す
- crush with a steamroller as if to level
- 石炭の蒸留により作られる炭素燃料
- carbon fuel produced by distillation of coal
- 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.
- 国鉄8620形蒸気機関車 - 動態
- Japanese National Railways Steam Locomotive Class 8620 - Working
- 隣接して梅小路蒸気機関車館がある。
- Umekoji Steam Locomotive Museum is located adjacent to this park.
- 関西では腹開きにし、蒸さずに焼く。
- In the Kansai region the eel is slit open along the belly and broiled without steaming.
- 一口サイズの黄金色をした蒸し饅頭。
- It is a bite-sized and golden-colored steamed manju.
- 汁気を切って蒸すと幽庵蒸しとなる。
- If it is steamed after draining excess liquid, it is called Yuan mushi.
- 蒸気が回転翼に当たって回すタービン
- turbine in which steam strikes blades and makes them turn
- 蒸したままの団子に醤油を塗ったもの。
- Steamed dumpling covered with soy sauce.
- 茶碗蒸しの材料にうどんを入れたもの。
- Odamaki Udon is a savory custard cup with Udon noodles.
- 小麦粉に味噌を練りこんで蒸したもの。
- It is a steamed cake made out of kneaded flour dough mixed with miso paste.
- そのあと更に蒸籠で蒸したものである。
- Then the tofu skin rolls are steamed in a bamboo steamer before being served.
- ワインで蒸して食べる黒い海洋の二枚貝
- black marine bivalves usually steamed in wine
- 碾茶(てんちゃ)は、蒸し製緑茶の一種。
- Tencha is a kind of steamed green tea.
- 蒸すのではなく、炊いて作る方法もある。
- Besides being steamed, it may also be boiled.
- 蒸留塔若しくは吸収塔又はこれらの部分品
- Distillation or absorption columns, or parts thereof
- もち米を蒸して搗く(つく)と餅になる。
- If glutinous rice is steamed and pounded, then it becomes a rice cake.
- 炊く以外に、蒸籠蒸しをする方法がある。
- Besides boiling rice, there is a method of steaming it in a steamer basket.
- 深蒸し茶(ふかむしちゃ)は煎茶の一種。
- Fukamushi-cha (deep-steam green tea) is a type of sencha.
- 鹿児島弁で「茶碗蒸しの唄」が存在する。
- There is a 'Song of Chawan-mushi' in Kagoshima dialect.
- 焼酎は、日本酒とは違い、蒸留酒である。
- Shochu, unlike Japanese sake, is a distilled alcoholic beverage.
- 蒸気がそこからシリンダーに送られる部屋
- the chamber from which steam is distributed to a cylinder
- 瀝青質の石炭の蒸留から形成されるタール
- a tar formed from distillation of bituminous coal
- 一方、伝統的な羊羹は蒸し羊羹といわれた。
- On the other hand, traditional yokan was called mushi-yokan.
- アルコールが生成された発酵液を蒸留する。
- Distill the fermentation liquor in which alcohol is generated.
- 罐 - 蒸気機関車などのボイラーのこと。
- 罐 kama – boiler of steam locomotives and others
- 発酵ではなく蒸留して作ったアルコール飲料
- an alcoholic beverage that is distilled rather than fermented
- 医療または美容整形術で使用する水銀蒸気灯
- a mercury-vapor lamp used in medical or cosmetic treatments
- 1つかあるいはそれ以上の蒸気機関で動く船
- a ship powered by one or more steam engines
- その後、蒸す又は焼くことによって熱を通す。
- It is then heated by steaming or roasting.
- 蒸気により内部の滅菌をすることができるもの
- Equipment capable of internal sterilization using vapor
- 高圧ボイラー及びその導管内における高圧蒸気
- High pressure steam in high pressure boilers and the piping therefor;
- すだれを使って板状に成型し蒸し上げたもの。
- Kaku-fu are those that are formed into a board shape by using bamboo mats and steamed.
- 燃料が燃やされる(蒸気機関車でのような)炉
- a furnace (as on a steam locomotive) in which fuel is burned
- 地面や他の出所から生じる健康に害のある蒸気
- unhealthy vapors rising from the ground or other sources
- また、摩擦熱によって蒸発した水分を元に戻す。
- Moisture evaporated by heat caused by friction is restored.
- 蒸留した後の粕は田の肥料として使われていた。
- Rice wine lees were used as fertilizer for rice fields after distilled.
- 国鉄C61形蒸気機関車 - 動態(車籍あり)
- Japanese National Railways Steam Locomotive Class C61 - Working (registered)
- また、汗蒸と呼ばれる伝統的な蒸し風呂がある。
- There exists traditional steam bath called Asemushi (sweat sauna).
- - 白身魚のすり身に山芋を加えて蒸したもの。
- Steamed ground whitefish with added yamaimo (Japanese yam).
- 巨大なかまくら型の竈の中に入り蒸気浴を行う。
- People enter a huge kamado (furnace) shaped like a kamakura (hut made of snow) and take vapor bath.
- 蒸し器の蓋はずらして乾いた布巾を挟んでおく。
- Slide the lid of the steam cooker a little and tuck a dry fukin (dish towel) between the cooker and the lid.
- 茶碗蒸し(ちゃわんむし)は、日本料理の一種。
- Chawan-mushi is one of the Japanese cuisines.
- 蒸気ローラーで水平にするか、または平らにする
- make level or flat with a steamroller
- 発酵し蒸留された酒に入っている、酔わせる物質
- the intoxicating agent in fermented and distilled liquors
- 蒸留時に別途定められている物品以外を添加しない
- Not produced by adding substances other than those mentioned separately during distillation.
- また仕込むときに三回に分けて蒸米と麹を加える。
- In preparation, steamed rice and koji are added in three steps.
- 国鉄120形蒸気機関車 - 重要文化財に指定。
- Kokutetsu (Japanese Railway) 120-Type Steam Locomotive: Important Cultural Property
- 温泉の蒸気熱を利用した地獄釜で魚や野菜を蒸す。
- Fish and/or vegetables are steamed in the Jigokugama (pot) which uses hot spring steam.
- 九州では背開きで蒸さずに深めに焼くものが主流。
- In Kyushu, the main method is to slit it open along the back and broil it well without steaming.
- 古代は甑(こしき)を使って蒸す方法も取られた。
- In the ancient times there also existed a steaming method using a koshiki steamer.
- 「色挿し」が終わると「蒸し」という工程がある。
- After the 'irosashi,' there is another step called 'mushi' (literally 'steaming').
- 御強(おこわ)とは、もち米を蒸した米飯のこと。
- Okowa refers to rice served as a meal cooked by steaming glutinous rice.
- 煙や蒸気を排出する、通気孔につながる金属の覆い
- metal covering leading to a vent that exhausts smoke or fumes
- 希釈液は燻蒸消毒や有機化合物の合成に使用される
- weak solutions are used in fumigating and in the synthesis of organic compounds
- 苦い野生のマラスカチェリーの発酵果汁を蒸留した
- distilled from fermented juice of bitter wild marasca cherries
- トマト・タマネギを混ぜた中で蒸し煮したステーキ
- steak braised in tomato and onion mixture
- 可燃性液体の蒸気が空気中で発火できる最低の温度
- the lowest temperature at which the vapor of a combustible liquid can be ignited in air
- 釜(かま) / 甑(こしき) / 蒸籠(せいろ)
- Kama (pot)/koshiki (utensil for steaming)/seiro (steaming basket)
- 焼く他に蒸すたり煮るといった加熱調理が行われる。
- In addition to baking, it can also be cooked by steaming or boiling.
- 蒸す代わりに釜で炒る加熱処理を用いる場合もある。
- Some Japanese tea is heat-treated by roasting in an iron pot instead of steaming.
- 同蒸留所は、工場内見学ツアーを随時実施している。
- The distillery organizes guided tours as requested.
- 水に漬けてから蒸し、搗き直して食べる場合もある。
- Sometimes, some pieces are eaten after being dipped in water, steamed, and again pounded.
- 炊けたもち米は蒸し布に包んだまま臼の中に開ける。
- The steamed rice is placed into a mortar still wrapped in the cloth.
- むらし 炊きあがってから10~15分ほど蒸らす。
- Steaming; After the rice is cooked, let it steam for 10 to 15 minutes.
- 蒸しあがったら粗熱を取って、冷蔵庫などで冷やす。
- After steaming, let the tamago dofu cool slightly and then place in a refrigerator to cool.
- 鼻腔の充血を和らげるために吸入用に化学蒸気を作る
- a dispenser that produces a chemical vapor to be inhaled in order to relieve nasal congestion
- 物質が熱によって蒸留される、または分解される容器
- a vessel where substances are distilled or decomposed by heat
- すなわち非常に高温で除去または蒸発させられること
- i.e. to be removed or vaporized at very high temperature
- ライ麦、またはライ麦・麦芽を蒸留させたウイスキー
- whiskey distilled from rye or rye and malt
- 大気内であるが沸点未満で放散される蒸気の状態の水
- water in a vaporous form diffused in the atmosphere but below boiling temperature
- 刺身、水貝、酒蒸し、ステーキ、粥などに調理される。
- It is used in a variety of ways, being made into sashimi, mizugai (sliced sea-ear served in cold water), sake steamed sea-ear, steak and rice gruel.
- 関東では背開きにしていったん蒸し上げたものを焼く。
- In the Kanto region, eel is broiled after it is cut open along the back and steamed first.
- 豆の赤味噌は蒸し大豆(或は煮大豆)と豆麹を用いる。
- Soybean red miso is made from steamed soybeans (or boiled soybeans) and soybean koji.
- テレピンの含油樹脂から蒸留して得られた揮発性の液体
- volatile liquid distilled from turpentine oleoresin
- 同一所有者の下でともに活動している蒸気船のグループ
- a group of steamships operating together under the same ownership
- 蒸すことで食べ物を調理することに使用される調理器具
- a cooking utensil that can be used to cook food by steaming it
- 熱い石炭コークまたは石炭の上に蒸気を吹くことで作る
- made by blowing steam over hot coke or coal
- 大気中の水蒸気が一晩のうちに冷えた表面で凝固した水
- water that has condensed on a cool surface overnight from water vapor in the air
- - 蒸さずに板の下からあぶり焼きにして加熱したもの。
- The fish-meat paste is roasted from under the wooden board without being steamed.
- 蒲焼は関西風の作り方で蒸さずにそのまま焼き上げられる
- The kabayaki is made in the Kansai style, by only broiling the eel without steaming.
- (この食べ方では、うなぎは蒸していない関西風を使う)
- (In this method, Kansai-style eel that has not been steamed is used.)
- 麹にする蒸米の取り込み、麹室の仕事いっさいを行なう。
- He or she takes care of steamed rice which is used for the koji production, as well as all tasks at a koji-muro (room to produce koji).
- 不純物を取り除いて、濃度を高め、蒸留を通じて分離する
- remove impurities from, increase the concentration of, and separate through the process of distillation
- 焼酎(しょうちゅう)とは酒類のうち蒸留酒の一種である。
- Shochu is a kind of distilled liquor amongst alcoholic drinks.
- 国鉄C56形蒸気機関車-動態(車籍あり、本線運転可能)
- Japanese National Railways Steam Locomotive Class C56 - Working (registered, operable on the main line)
- 国鉄C57形蒸気機関車-動態(車籍あり、本線運転可能)
- Japanese National Railways Steam Locomotive Class C57 - Working (registered, operable on the main line)
- しかし、天ぷらなどは蒸さない歯触りが喜ばれる例もある。
- However, in some Donburimono, such as Donburimono with Tempura (deep-fried fish and vegetables) as its side dish, steaming isn't favored because eating the non-steamed side dish is a pleasant sensation against the teeth.
- 現在の日本では、うるち米は炊き、もち米は蒸す事が多い。
- In modern-day Japan, often times uruchi rice (non-glutinous rice) is boiled and glutinous rice is steamed.
- 主に水汲み、米洗い、蒸米運び、洗いものなどを担当する。
- Their main duties are drawing water, washing rice, carrying steamed rice, and washing tools and other small things.
- また、何の味付けもせずに炊き上げたものを白蒸しと呼ぶ。
- Also, steamed glutinous rice without any flavors is called shiramushi.
- 圧力が増すことができる(蒸気釜として)容器の中のバルブ
- a valve in a container in which pressure can build up (as a steam boiler)
- 新鮮なバラから水蒸気蒸留によって採取される揮発性の香油
- a volatile fragrant oil obtained from fresh roses by steam distillation
- 上記のものに蒸し米を加えると酒母造りの仕込みは完成する。
- By adding steamed rice to the above-mentioned interim product, the preparation of sake mash-making is complete.
- 山口のういろうはワラビの粉に砂糖を加え、蒸して作られる。
- The Uiro in the Yamaguchi Prefecture is made by adding sugar to the powder of bracken and steaming it.
- 蒸す製法は日本独特のものであり、炒る製法は中国茶に近い。
- The process of steaming is seen only in Japan and the process of roasting is similar to that done with Chinese tea.
- 仕込、発酵、蒸溜、貯蔵の一連の工程を見学することが可能。
- The visitors can observe the production process from malting and fermentation to distillation and maturation.
- 出来上がって淹れた深蒸し茶は通常、深緑色で濁って見える。
- The resulting fukamushi-cha is dark green and cloudy.
- そのため、今でも菊川市は深蒸し茶のふる里と呼ばれている。
- It is because of this that even now, Kikukawa City is called the home of fukamushi-cha.
- この場合デンプンが糊化しないので蒸したものより堅くなる。
- Hoshi-imo made from the boiled sweet potato becomes harder than that from steamed sweet potato, because starch contained in the sweet potato is not changed into an adhesive material.
- 高エネルギー粒子が過飽和蒸気を通り抜ける道を検知する装置
- apparatus that detects the path of high-energy particles passing through a supersaturated vapor
- 厚みを低く抑えた蒸しかまぼこの表面に、焼き目を付けたもの。
- It's a kind of musi kamaboko (steamed kamaboko), which isn't as thick but has a browned surface.
- 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.
- 金属蒸気レーザー発振器であって、次のいずれかに該当するもの
- Metal vapor laser oscillators which fall under any of the following
- 蒸した山芋をうらごしして砂糖と炊いたものが、薯蕷煉り切り。
- Steamed yamaimo yam is strained and cooked with sugar is called joyo-nerikiri.
- 蒸し器がない場合は炊飯器のもち米の指標を選択すれば足りる。
- When a steamer is not available, there is no problem when selecting the index for glutinous rice on a rice boiler.
- 画像はヨウ素に反応する銀板で生み出され水銀蒸気で現像される
- the image was produced on a silver plate sensitized to iodine and developed in mercury vapor
- そのときに、4℃の蒸留水と同じ重さの酒の日本酒度を0とする。
- Nihonshudo zero is defined as sake that has same weight as that of distilled water of four degrees centigrade.
- 名古屋市のういろうは米を主とする粉に砂糖を加え、蒸して作る。
- The Uiro in Nagoya City is made by adding sugar to the flour mainly made of rice; and steaming this.
- 焼かずに蒸しあげたものは生八ツ橋(なまやつはし)と呼ばれる。
- Yatsuhashi that is steamed and not baked is referred to as Nama-yatsuhashi (unbaked yatsuhashi).
- 蒸留釜は、初留釜、再留釜各6基を備え、それぞれ形状が異なる。
- The distillery has six wash stills and six sprit stills, each of which is shaped differently.
- 基本的に素足で履くことが多く、足が蒸れないという効用もある。
- Usually zori are worn without socks, so one does not have to worry about sweaty feet.
- 収穫直後のサツマイモを、皮をつけたまま2時間ほど蒸しあげる。
- Fresh sweet potato in its skin is steamed for about two hours.
- 耐熱容器に出し汁と鶏卵を混ぜたものを注ぎいれ、蒸し器で蒸す。
- Mix the dashi broth and chicken eggs, pour into a heatproof container and steam in a steamer pot.
- 練り粉を小さなボールかひも状にしてゆでたり、蒸したりしたもの
- small balls or strips of boiled or steamed dough
- 風呂の後にシャワーとマッサージを受けられる設備のある蒸し風呂
- a steam room where facilities are available for a bath followed by a shower and massage
- 泡立てて蒸気処理したミルクを乗せた、濃いエスプレッソコーヒー
- strong espresso coffee with a topping of frothed steamed milk
- カスタード、ナッツおよび(時に)蒸留酒を混ぜた冷たいデザート
- a chilled dessert consisting of a mixture of custard and nuts and (sometimes) liquor
- 加悦鉄道東急3000系電車 (初代) - カフェトレイン蒸気屋
- Kaya Railway Tokyu 3000 series electric train (First model): Train Cafe Joki-ya (a restaurant in a remodeled passenger car)
- しかし深蒸し茶用急須を使うことで、目詰まりを起こしにくくなる。
- However, this can be avoided by using special fukamushi-cha teapots.
- このとき蒸し時間が長いと、卵が凝固し過ぎて隙間(鬆)ができる。
- When it is steamed for too long, it gets bubbles in it as egg becomes too hard.
- 元来はベーラムノキの葉をラム酒で蒸留して得られる香りの良い液体
- an aromatic liquid originally obtained by distilling the leaves of the bayberry tree with rum
- 普通酒などでは自動蒸米機(じどうじょうまいき)という機械で蒸す。
- For futsushu, rice is steamed with a machine called an automatic rice steamer.
- 蒸米吸収率がよく、破精込みが良く濃醇なタイプに仕上がるとされる。
- It has an excellent steamed rice absorption rate so as to produce good rice malt for full-bodied sake.
- 熱したフィラメント状の基材に元素又は化合物を蒸着させるための装置
- Equipment for vapor depositing elements or compounds on substrates in a heated filament form
- これによって短時間だけ蒸すとおいしく食べられるとする向きもある。
- Some people say that the Donburimono becomes tastier by steaming the contents of the bowl for a while with the lid.
- 甑(こしき)蒸し、釜の焚きつけ、洗米、米量り、仕込み水汲みなど。
- His or her responsibility includes the steaming process of sake rice in a koshiki (rice-steaming pot), kindling a fire for a pot, washing the rice, weighing the rice, and other preparations such as the supply of water.
- ただし上記以外にも油物(揚げ物)や蒸し物、鍋物が出ることがある。
- Beside those dishes listed above, aburamono (grilled food), steamed foods and nabemono (a one-pot dish) may also be served.
- 笊籬の中に蒸米を入れ、水中であらかじめ乳酸発酵させて酛をつくる。
- The steamed rice is put into ikaki, and is converted into moto by the lactic acid fermentation in water.
- 水気が無くなってきたら蓋を完全に閉め10分から15分ほど蒸らす。
- When it is almost dry, cover completely and steam for about 10 to 15 minutes.
- 北海道では蒸かしたジャガイモにイカの塩辛を乗せて食べることもある。
- In Hokkaido, salted squid is sometimes eaten with boiled potatoes.
- 玉露と同様、収穫前に被覆した茶葉を蒸し、碾茶炉で乾燥して製造する。
- Like gyokuro (refined green tea), tencha is made from tea leaves grown shielded from the sunlight before being harvested, which are then steamed and dried in tencha-ro (a special furnace for tencha).
- 初期の羊羹は、小豆を小麦粉または葛粉と混ぜて作る蒸し羊羹であった。
- Early yokan was mushi-yokan (steamed yokan) made by mixing adzuki beans with wheat flour or powdered arrowroot.
- 国鉄C57形蒸気機関車の93号機の第3動輪が館内に展示されている。
- The third driving wheel of Number 93, JNR steam locomotive C57 class is displayed in the pavilion.
- (腹開きのうなぎを蒸すと串から身がはずれてしまうため背開きとなる)
- (Steaming an eel that has been slit open along the belly causes the flesh to fall off the skewers, therefore the eel is slit open along its back.)
- 白米を蒸し、30度程度に冷やしてから麹と水を混ぜ、加える(中添え)
- After steaming white rice and cooling it down to about 30 degrees, add rice malt and water (second addition).
- 個室の夢、一寸法師(いっすんほうし)は備長炭、せいろ蒸しの飲食店。
- Koshitsu no Yume (Dream in Private Rooms), Issunboshi is a restaurant that serves food cooked in steaming baskets and food broiled over binchotan charcoal (high-grade charcoal produced from ubame oak (Quercus phillyraeoides)).
- 電流がナトリウム蒸気のチューブを通り抜けたランプは黄色の光を生じる
- lamp in which an electric current passed through a tube of sodium vapor makes a yellow light
- コールタールは様々な香りのよい化合物を作るためにさらに蒸留されうる
- coal tar can be further distilled to give various aromatic compounds
- ひっくり返すことによって具を生地で覆い、火を少し強め蒸し焼きにする。
- By turning it over, cover the ingredients with the dough and scallop it by strengthening the heat a little.
- その後、麹の酵素が米のデンプンを分解しやすくさせるために、米を蒸す。
- After that, rice is steamed so that the rice starch will be easily decomposed by the koji enzyme.
- 定置し、かつ、閉じた状態で蒸気により内部の滅菌をすることができるもの
- Separators capable of internal sterilization using vapor when fixed and in a closed state
- レーザーにより蒸発させたコーティング材料を基材の表面に定着させる方法
- Method of fixing coating material volatilized by laser onto the surface of the base material
- 約5個の小粒大に丸めた蒸し団子を串に刺し、生醤油を薄くかけた串団子。
- Skewered dumpling: about five small rounded dumplings are on a bamboo stick and lightly covered with raw soy sauce.
- 水で練ったもち粉をゲットウ(さんにん)の葉で包んで蒸した沖縄県の餅。
- Mochi in Okinawa Prefecture produced by kneading mochi powder with water, wrapping it in getto (sannin) leaf, and steaming them.
- リョクトウ、米の粉、蒸し餅、ケシ、乾燥レンゲなどを練ってゆでたもの。
- It is made by kneading such as mung beans, powder of rice, steamed rice, a poppy, and a dry lotus flower, and then boiling it.
- 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.
- 石が切られて蒸される、つまりクローズアウトされた時点でゲームは終了。
- When the stone was hit and steamed, or closed out, the game ended.
- 深蒸し茶は、昭和40年代菊川市のお茶農家が開発されたといわれている。
- It is said that Fukamushi-cha was developed by tea farmers in Kikukawa City between the late 1960s and early 1970s.
- 暑くなると可燃性の蒸気を発する白い花をつけるユーラシアの多年生の草本
- Eurasian perennial herb with white flowers that emit flammable vapor in hot weather
- さらに蒸し羊羹のうち小豆や砂糖を減らした安価な羊羹を丁稚羊羹と称した。
- Among mushi-yokan, inexpensive ones which contain less adzuki beans and sugar are called Decchi-yokan (apprentice's yokan).
- さらに西日本旅客鉄道鷹取工場閉鎖後は蒸気機関車の整備も受け持っている。
- After the closing of West Japan Railway Company's Takatori Plant, the facility has also taken over maintenance of steam locomotives.
- 画像D50 140ほか梅小路蒸気機関車館mg540|D50型140号機
- Image D50 140 with Umekoji Steam Locomotive Museum mg540: Class D50 #140
- 低温で用いられる蒸留塔であって、次の1から4までのすべてに該当するもの
- Distillation columns used at low temperatures that fall under all of the following i. through iv.
- アーク放電により蒸発させたコーティング材料を基材の表面に定着させる方法
- Method of fixing coating material volatilized by arc discharge onto the surface of the base material
- 電子ビームにより蒸発させたコーティング材料を基材の表面に定着させる方法
- Method of fixing coating material volatilized by electronic beam onto the base material surface
- 醤油だんご(しょうゆだんご)は、蒸した団子に醤油を薄く塗って作られる。
- A soy sauce dumpling is made with a steamed dumpling lightly covered with soy sauce.
- 最低限度の状態としては杵で搗いたときに蒸した米が飛散しない程度である。
- The state indicating it is at least ready is when the steamed rice does not scatter when the rice is pounded by the pestle.
- これを予防するには蒸した段階で砂糖を入れることと、よくつくことである。
- To prevent that change, sugar should be added to mochi soon after steaming, and mochi should be pounded well.
- デンプンが流出した後に残ったグルテンを蒸して生麩(もち麩)が作られる。
- When starch in the dough has flowed out into the water, the remaining gluten is steamed to make nama-fu (or mochi-fu).
- 干しいも(ほしいも、干し芋)はサツマイモを蒸して乾燥させた食品である。
- Hoshi-imo is made from sweet potato through the processing of steaming and then drying.
- 掛米とは、同じく醪造りの工程のためにとっておかれた蒸し米のことである。
- The kakemai is the steamed rice that was left aside for the moromi (sake mash) process.
- 油 原油、重油、潤滑油その他の蒸発しにくい油で政令で定めるものをいう。
- 'Oil' means the Oil such as Crude Oil, Fuel Oil, Lubricating Oil or Other Oil that are hard to evaporate specified by a cabinet order.
- (化学合成物、蒸気、解決、磁気材料を)別の物質の最大限の量と結びつける
- cause (a chemical compound, vapour, solution, magnetic material) to unite with the greatest possible amount of another substance
- 酵母の菌糸が蒸米の表面全体を覆い、内部にも深く菌糸が喰いこんでいる状態。
- The condition in which bacterial threads of yeast cover the whole surface of steamed rice and bacterial threads have intruded inside.
- 高知県中部には、鯛の腹におからを詰め、蒸し物にする独特の郷土料理がある。
- In the central region of Kochi Prefecture, there is a unique local dish which is cooked by stuffing okara into the stomach of a sea bream and steaming it.
- (蒸留酒で燗が行われるケースについては、「焼酎と燗」の節を参照のこと。)
- (refer to article 'Shochu and warming up sake' for the case of warming distilled spirits.)
- 特に、ジャガイモから蒸留されるオランダのスピリットのような強い酒のどれか
- any of various strong liquors especially a Dutch spirit distilled from potatoes
- 三日程度置き、甘酸っぱい香りがしてきたら、水(菩提酛)と米を分け、米を蒸す
- Leave it for three days or so and when it gives off a sweet-and-sour smell, separate the water (bodaimoto sake mash) from the rice and steam the rice.
- また「蒸しアワビ」と呼ばれるものも、実際にはほとんど煮物に近いものである。
- The topping called 'steamed abalone' is actually close to nimono.
- 大豆(または脱脂加工大豆)は浸水し、膨潤したところで圧力をかけて蒸煮する。
- Soybeans (or defatted soybeans) are soaked, and they are steamed under pressure when they are swollen.
- 産業のスケールの発酵からのエタノールの分別蒸留のための装置からなるスチール
- a still consisting of an apparatus for the fractional distillation of ethanol from fermentation on an industrial scale
- 日本では発酵を止めるために蒸すのに対し、中国では釜炒りを行うのが主流である。
- While the major process to stop fermentation is steaming in Japan, Kamairi (roast and roll method) is the major process in China.
- 世界的には楽しむ、療養する、あるいは飲むもの、蒸すものとして認識されている。
- Globally, hot springs are considered to be used for enjoying, healing, drinking or steaming.
- また、同蒸溜所及びインターネットショップ限定販売の山崎の樽出原酒を生産する。
- It also creates Yamazaki cask strength whiskies that are available either on site or from the Internet shop.
- が、壁画は蒸し焼きになり、初層の柱、頭貫、組物なども黒こげになってしまった。
- However, the murals were severely scorched and the pillars, kashira-nuki (head rail), and kumihimo (guilloche) of the first layer were burnt black.
- 煮物、蒸し物の場合、出汁を基本に味噌や醤油を用いて味付けが行われる事が多い。
- The flavor of nimono (boiled and seasoned foods) or mushimono (steamed foods) mostly provided by miso or soy sauce, based on soup stock.
- また、他の温泉地では源泉を配合したり、高温蒸気を用いて製造したケースもある。
- Confectioners of other towns of hot springs also tried blending water of spring's source, and someone tried making it by using high temperature steam of hot springs.
- 上記の練った材料を茹でるのではなく蒸し、その後砂糖などを加えて更に練る製法。
- The process comprising, in order, steaming the above-mentioned kneaded materials instead of boiling, adding sugar and so on, and kneading again.
- 蒸気を逃がさないために入り口は狭く、窓も設けられなかったために場内は暗かった。
- The inside was dark because the entrance was small and no windows were established so as to prevent the steam from coming out.
- なお、単に「焼酎乙類」「単式蒸留焼酎」と表示するのであれば材料は制約されない。
- Ingredients are not restricted when just labeling 'shochu group Otsu' or 'single distilled shochu.'
- 電気による抵抗加熱により蒸発させたコーティング材料を基材の表面に定着させる方法
- Method of fixing coating material volatilized by electric resistance heating onto the surface of the base material
- 一般に広まったのは開いて焼いたり蒸したりして油を落とすようになってからである。
- It spread to the general public after getting rid of the oil by slitting open the eel and broiling and steaming.
- 韋応物の「石鼓歌」にも「風雨欠剥苔蘚渋(風雨に削られ苔に蒸す)」の描写がある。
- In 'Sekko-ka poems' by WEI Ying-wu, it was described as 'it was damaged by wind and rain and covered with moss'.
- 一瞬で蒸発するようなら温度が高すぎ、鉄板に広がって泡立つようなら低すぎと言える。
- If the water evaporates in an instant the temperature is too high and if it spreads on an iron plate and bubbles, the temperature is too low.
- 雲仙温泉では地獄谷からでる蒸気で蒸し器を使う少し硫黄のにおいがするゆで卵である。
- At Unzen hot springs, eggs are available which have a slightly sulfurous smell and have been cooked in a steamer using steam from Jigokudani valley.
- 手摘みした茶葉はその日のうちに蒸した後、揉捻(じゅうねん)を行わずに乾燥させる。
- Tea leaves picked by hand are steamed later the same day and then they are dried without doing junen (crumpling up leaves.)
- 小麦粉をこねて蝎虫(サソリないしキクイムシとされる)の形とし、焼くか蒸したもの。
- It is made by kneading wheat flour to form into a 蝎虫 (considered as a scorpion or gribble) shape, and steaming or baking it.
- 室町時代は、茄でて洗ってから蒸して温める食べ方が主流で、蒸麦や熱蒸とも呼ばれた。
- During the Muromachi period, it was mainly boiled, washed, and then steamed to eat, which was also referred to as 'mushimugi' (literally meaning steamed noodles) and 'atsumushi' (literally meaning hot-steamed).
- まんじゅう麩に蒸気を当てて蒸し、軟らかくなったところを円盤状に押しつぶしたもの。
- These are made by steaming the manju-fu and pressing them into the shape of discs when soft.
- 幕末には加賀の平賀源内と称された大野弁吉が空気銃や蒸気船の模型や写真機を作った。
- In the last days of the Edo period, Benkichi ONO, who was called the Second Gennai HIRAGA in Kaga (Gennai HIRAGA was a great inventor in the middle of the Edo period), invented an air gun, a miniature of a steamship, and a camera.
- 線路で働く超人的な黒人として描かれ、蒸気ドリルのコンテストに勝った後、疲労で死ぬ
- portrayed as an enormously strong black man who worked on the railroads and died from exhaustion after winning a contest with a steam drill
- 酵母の菌糸は蒸米の表面全体を覆っているが、内部には菌糸が深く喰いこんでいない状態。
- The condition in which bacterial threads of yeast cover the whole surface of steamed rice, but bacterial threads have not intruded deep inside
- 米やワラビ、小麦粉などの粉に砂糖を加え蒸して作るが、主原料の粉は各地により異なる。
- It is made by adding sugar to the powders such as rice, warabi and flour and steaming it, and the kind of powder varies among regions.
- 当時普通であった蒸し羊羹のうち、小豆や砂糖を減らした安価な羊羹を丁稚羊羹と称した。
- Among mushi-yokan as an ordinary type of yokan in those days, inexpensive ones made of less adzuki beans and sugar were called decchi-yokan.
- 弁当が密閉されると、ご飯からの水蒸気の露でおかずが水っぽくなってしまうからである。
- This is because accompanying dishes become watery due to condensation from the rice if the bento is sealed.
- 竹輪(ちくわ)は、魚肉のすりみを竹など棒に巻きつけて焼いたもの、または蒸した食品。
- Chikuwa is baked or steamed fishcake, in which fish paste is wrapped around stick or bamboo stick.
- その一環としてこのころ昭和40年代、「短期蒸し理論」という製法理論が編み出された。
- As part of it, a production theory named 'the short-term steaming theory' was created from 1965 to 1974.
- また、この理容室の蒸しタオルを、後述する貸しおしぼり業者が取り扱っている事も多い。
- These steamed oshibori used in barbershops are often provided by rental oshibori companies, which are described below.
- 16世紀(1500年代)半ばには蒸留の技術が九州に伝えられ、焼酎が造られはじめた。
- In the middle of the 16th century (1500s), a distillation technology was introduced to Kyushu region and shochu began to be produced.
- 板に盛りつけず、そのまま成形し、蒸し・焼きの他に茹で・揚げ等で加熱されるものがある。
- Some kamaboko, which is molded without putting its fish-meat paste on the wooden board, is heated by boiling or frying as well as steaming and roasting.
- 同蒸溜所では、同社のシングルモルトウイスキーの主力銘柄である「山崎」を生産している。
- The distillery produces 'Yamazaki,' the company's major brand of single malt whisky.
- 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.
- 蒸しと乾燥を20~30回、飴色になるまで繰り返す製法のため3~4ヶ月の期間を要する。
- Since the process of making yubeshi requires a repetition of steaming and drying for twenty to thirty times until the citron cup turns yellowish-brown, it takes a period of three to four months.
- 蒸した米を30度程度に冷やしてから米麹を混ぜ、取り置いた菩提酛と水を加える(初添え)
- After cooling down the steamed rice to about 30 degrees, mix malted rice and add the bodaimoto sake mash and water (first addition)
- なお、現在の中国でマントウといえば、なかに餡も具も入っていない一種の蒸しパンである。
- In China, present mantou refers to a kind of steamed breads without bean paste or filling in it.
- ぬくずし、又は蒸しずしと呼ばれる関西以西、中国、四国地方に伝わる温かいバラ寿司の事。
- This sushi refers to warm Bara-zushi (scattered sushi), also called Nuku-zushi (warm sushi) or Mushi-zushi (steamed sushi), which was handed down in the Chugoku and Shikoku regions in the west of Kansai.
- サツマイモを蒸す代わりに茹でたり、砂糖の他に少量の塩や寒天などを添加することもある。
- Sometimes a sweet potato is boiled instead of being steamed, or a little salt or agar may be added other than sugar.
- 長い蒸し時間によって香りが弱くなるため、玉露などをブレンドして香りを補うことがある。
- Because the long steaming time makes the flavor weaker, it may be blended with other teas such as gyokuro (refined green tea) in order to supplement the flavor.
- 80℃以上の高温で20分から40分、蒸気を当てることによって生地に染料を定着させる。
- The dyes are fixed to the cloth by applying steam of 80 ℃ or higher for 20 to 40 minutes.
- 蒸し器から出した後、皮をむき、すだれに広げ冬場の寒風を利用して天日で1週間程度干す。
- After being put out from the steamer, the steamed sweet potato is peeled and expanded on bamboo screens, and dried in the sun for about a week utilizing chilly wind peculiar to the winter.
- したがって、もろみに原材料の蒸米と水を追加するときは、同時に麹を追加する必要がある。
- Thus, when adding raw materials such as steamed rice and water to moromi, koji needs to be added at the same time.
- 基本的に1回のみの蒸留のため、原料本来の風味やうま味成分が生きていることが特徴である。
- Basically it is distilled only once, so the original taste and flavor of the ingredients are characteristically kept.
- 醤油とみりんを加えひと煮立ちさせてアルコール分を蒸発させてから、水とかつお節を加える。
- Pour soy sauce and mirin into a pan, boil it to evaporate alcohol, and then add water and dried bonito.
- 米味噌は淡色の場合、一般に煮大豆を用いるが、赤みのかなり濃い米味噌は蒸し大豆を用いる。
- Light-colored rice miso is generally made from boiled soybeans, whereas deep-red rice miso is made from steamed soybeans.
- 一般に、米を粒のまま蒸して搗いたものを餅、粉をこねて丸めたものを団子というようである。
- Generally, rice steamed and pounded is called mochi; flour kneaded and shaped like a ball is called dango.
- 生茶葉から煎茶を造る最初の工程である「蒸し」の時間を、1分から3分程度と長く取るもの。
- When making fukamushi-cha, steaming, the first process in making sencha from raw tea leaves, is performed for longer at between one and three minutes.
- ただし、水をまく時間をあやまると、水蒸気があがりよけいに蒸し暑くなるということもある。
- However, if water is sprinkled at wrong time, it may become more muggy due to water vapor.
- 土用の暑い日(7月中旬〜8月中旬)、枝ごと刈ったお茶の葉を大きな鉄釜で蒸すように煮る。
- In hot days during midsummer (mid-July to mid-August), tea leaves cut by the branch are boiled in a large iron pot.
- 醸造酒を燗するのではなく、蒸留酒を燗するというのは、世界的に見て非常に珍しい飲酒法だ。
- Warming not brewage but distilled alcoholic beverage is very unique, if seen globally.
- 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
- それが地上に達する前に蒸発するごくわずかな降水(特に低いところの空気の湿度が低い時に)
- light wispy precipitation that evaporates before it reaches the ground (especially when the lower air is low in humidity)
- 羊羹のプラスチックや紙の包装が竹の皮の印刷であるのは、この蒸し羊羹の伝統によるとされる。
- The reason why yokan are covered with plastic or paper printed with a bamboo-sheath pattern is because of the tradition of mushi-yokan.
- 国鉄1200形蒸気機関車1250形・1265形(川崎造船所製1200系) - 旧長野電鉄
- Kokutetsu 1200-Type Steam Locomotives 1250, 1265 (1200 series made by Kawasaki Dockyard): Former Nagano Dentetsu (Nagano Electric Railway)
- もち米を蒸してから乾燥し、軽く砕いた道明寺粉で作る餡入りの餅で、塩漬けした桜の葉で包む。
- Mochi that includes sweet bean paste and is made from domyoji powder which produced by steaming glutinous rice, drying it, and crushing it to some extent, and this mochi is wrapped in a salted cherry tree leaf.
- 全国的には白や茶色の蒸し饅頭が主であるが、趣味の多様化応える特徴的な商品も珍しくはない。
- In all parts of Japan, Onsen-manju refers to mainly steamed manju and its color is white or brown, however it is not rare to find unique Onsen-manju which are made for meeting various tastes.
- 生地に温泉水を使うこと、または蒸しの過程で、温泉の蒸気を使うことから付けられたとされる。
- It is supposedly named after that hot spring water is used for its dough and the steam from hot spring is also used for steaming the buns.
- シンプルな製法のため家庭でも作られることが多いが、蒸し方にはある程度のコツが必要となる。
- Although hoshi-imo is frequently made at home due to its simple recipe, some tricks are required in steaming.
- 酵母が、環境に慣れたのを見計らって、仲添の約2倍量にあたる麹と蒸米と仕込み水を投入する。
- Once seeing that yeast has familiarized itself with its environment, twice the amount of koji, steamed rice, and water compared to nakazoe are poured for fermentation.
- アミルアルコール、プロパノール、ブタノールの化合物で、発酵した液体の蒸留物から生成される
- a mixture of amyl alcohols and propanol and butanol formed from distillation of fermented liquors
- 蒸留酒(特にウイスキーやジン)にレモンジュースまたはライムジュースと砂糖を混ぜたカクテル
- a cocktail made of a liquor (especially whiskey or gin) mixed with lemon or lime juice and sugar
- 現在は蒸気釜で炊き上げるため焦げることはなく、豆腐の場合10〜13%の豆乳が一般的である。
- In the case of present-day tofu, the general concentration of soy milk is ten to thirteen percent because go won't scorch when it's heated with a steam boiler.
- 伝統的な納豆の作り方は、蒸した大豆を稲の藁で包み、40度程度に保温し約1日ほど置いておく。
- The traditional method for producing natto is to enfold the steamed soybeans in a rice-straw wrapper, maintain the temperature at around forty degrees and leave it for approximately one day.
- 他にも、鳥類の肉のすり身を鶏卵大に丸めて煮たり蒸したりする料理「つくね」に似せて作った説。
- Other than that, one theory says that it imitated 'tsukune' (meatballs) made by boiling or steaming minced chicken meat rounded in hen's egg-sized
- 赤飯(せきはん)とはもち米に小豆またはササゲ(大角豆)を1~2割混ぜて蒸しあげた飯である。
- 'Sekihan' means glutinous rice steamed with red adzuki beans or black-eyed peas at the rate of 10 to 20 percent of the total.
- 交友社『鉄道ファン (雑誌)』1994年12月号 No.404 特集・梅小路蒸機の現役時代
- Railway Fan (Magazine) (Koyusha), December issue, 1994, No. 404 Special Feature: The Age When Umekoji's Steam Locomotives Were In Service
- 竹雲の舶来品嫌いは徹底しており、蒸気機関車にも乗らず、ランプ (照明器具)も用いなかった。
- Chikuun hated the European culture to the bone, so he refused to get on a steam locomotive, and did not use a gas lamp.
- たいていは店の使い走りが蕎麦を出前し、後で丼や蒸籠などの器を引き取りにゆくことが多かった。
- The shop errand boy usually delivered soba and picked up the dishes such as donburi bowls and seiro afterwards.
- すなわち、サツマイモを蒸して熱いうちに砂糖を練り混ぜ、四角形の型に押し詰め、冷やし固める。
- That is, a sweet potato is steamed and then is kneaded and mixed with sugar while being hot, and subsequently it is pushed into a box and then cooled to harden.
- 当時索麺は蒸して熱いところを食べるのが主流で、截麦は冷やして食べるのが主流だったと伺える。
- It can be seen that at that time, somen noodles were mainly eaten hot after they were steamed, while kirimugi noodles were usually eaten chilled.
- これにともなって麹の酵素が白米に吸収されるので、蒸米をつぶす山卸は必ずしも要さなくなった。
- As a result of this automation, rice was able to absorb enzymes from koji, and the yamaoroshi process of smashing steamed rice was not necessarily required.
- 酒税法では「アルコール含有物を蒸留した酒類」のうち、以下の条件を満たす酒類を焼酎としている。
- According to the Liquor Tax Law, among liquors produced by the distillation of alcohol containing substances, shochu must also have the following conditions:
- 別府温泉の別府地獄めぐりの各地獄では卵を温泉で蒸したり茹でたりした温泉卵が名物となっている。
- Each of the Jigoku spring areas on the Beppu Jigoku Meguri (Beppu Hell Tour) of Beppu hot springs has specialty onsen eggs which are steamed or boiled in the hot spring water.
- 単式蒸留焼酎の世界では未納税移出、いわゆる「桶買い」「桶売り」という制度がよく使われている。
- In the single distilled shochu industry, there is an often used system, the so-called 'buying in barrels' 'selling in barrels.'
- 水蒸気が立ち昇る様子を表すともいわれ、波状の文様を相対的に合わせ、膨らみと窄みを繰り返す文様
- A pattern that is said to express rising vapor, combining wavy line patterns relatively so that broad and narrow portions appear alternately.
- - 糯米を蒸かして干し、粗めに挽いた粒状の道明寺粉を用いた皮に、大福のように餡を包んだ桜餅。
- A skin made from domyojiko consisting of glutinous rice which has been steamed, dried then coarsely ground is wrapped around red bean paste like daifuku mochi.
- 原料の性質により、成形後にそのまま食用になるものと、蒸して加熱する必要があるものに分かれる。
- Some can be eaten as they are, and others must be steamed before eating, depending on the nature of the ingredients.
- 税法上では「連続式蒸留焼酎」表記の代わりに「ホワイトリカー(1)」と表記することも認められる。
- It is also allowed to declare it as 'white liqueur (1)' instead of 'continuous distilled shochu' according to the tax law.
- 切り返し 種切りから8 - 9時間経つと、黄麹菌の繁殖熱により水分が蒸発し米が固くなっている。
- 'Kirikaeshi' - After eight to nine hours has elapsed from 'Tanekiri,' the rice has become hard because moisture has evaporated from heat generated by the breeding yellow aspergillus.
- 砂湯、打たせ湯、蒸し湯、合せ湯など、いずれもそれぞれの温泉の特性を生かした湯治風俗が生まれた。
- Varieties of toji customs, such as mineral sand bath, cascading bath, steam hot bath and mixed bath, were created taking advantage of the characteristics of respective hot springs.
- その後、オートバイでは出前機を用いる方法が普通になり、蒸籠担ぎの曲芸はあまり見られなくなった。
- It subsequently became common to use delivery box carriers with motorcycles whereby acrobatic performance of the delivery man carrying a pile of seiro can no longer be seen these days.
- 蕎麦粉と乾燥させたゴボウの若葉などを混ぜ、小麦粉をつなぎとして加えた後に練り上げて蒸したもの。
- Soba mochi is steamed dough made by kneading together buckwheat flour and other ingredients such as young leaves of burdock with wheat flour as a binding agent.
- また蒸米は冷ましきってから弱く仕掛けるなど、発酵が進みすぎないようにいろいろな工夫がなされた。
- Also, after the rice must cools it is gently worked etc and various techniques are used to ensure that fermentation is not too rapid.
- 日本においては蒸製により殺青を行なうものが主流だが、世界的に見るとこれはかなり特殊な部類に入る。
- In Japan, Sassei is mainly done by steaming process, while Sassei is quite unusual worldwide.
- 簡単に言うと、収穫した茶葉を蒸して揉み潰し、茶葉の型を整えつつ乾燥する、という工程の並びになる。
- In short, the process for producing Japanese green tea is steaming, crumpling up harvested leaves, and then drying and fixing their shapes.
- しかし、あまり加熱が過ぎれば、アルコール分や揮発性の香気成分が蒸発して飛んでしまい酒質を損なう。
- If heating is conducted excessively, however, alcohol and volatile ingredients that give fragrance are evaporated and sake quality is spoiled.
- また、すりおろした山芋に、砂糖、水、軽羹粉(粗目の米粉)を加え、蒸しあげたのがカルカン(軽羹)。
- Also, grated yamaimo yam, sugar, water, and karukan powder (rough-grained rice flour) are mixed together and once steamed are known as karukan, a type of steamed cake.
- 寿屋創業者・当時の社長である鳥井信治郎は、本格的なウイスキー製造を目指し、蒸溜所開設を企画した。
- Shinjiro TORII, the founder and then president of Kotobukiya, Ltd. planned to open the distillery to produce real whisky.
- 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.
- ユズの皮を刻んだものともち米粉、上新粉、白味噌、醤油、砂糖などを混ぜて蒸し、竹の皮に包んだもの。
- A mixture of minced citron skin, glutinous rice flour, rice powder, white bean paste, soy sauce, and sugar, etc. is steamed and wrapped with a bamboo sheath.
- プライム(相手が進めない場所を6つ連続で作る)を作ることを「蒸す」といい、重要な戦術としていた。
- Making 'Prime' (to make six consecutive points, where the opponent cannot enter) was called 'steam' and it was regarded as an important strategy.
- 干し柿のうち、硫黄で燻蒸し、乾燥させた後も柔らかく果肉に水気が感じられるものを、あんぽ柿という。
- One type of Hoshigaki called anpogaki, is fumigated by sulfur and remains soft and juicy even after drying.
- つまり、この蒸留酒を燗するという飲酒法は、醸造酒を燗することよりもさらに珍しい飲酒法なのである。
- That is to say, warming distilled alcoholic beverage is more unique way to drink than warming brewage.
- 黒酒とは、白濁した白酒に、久佐木と呼ばれる草を蒸し焼きにし、その灰をまぜこんで黒くした酒である。
- Kuroki is a black liquor made by the process where a grass called harlequin glorybower is baked in a covered pan and its ash is mixed into a turbid shiroki.
- トウモロコシ・ひき割りトウモロコシの練り粉に肉の混ぜ物を詰め、トウモロコシの皮で包んで蒸したもの
- corn and cornmeal dough stuffed with a meat mixture then wrapped in corn husks and steamed
- キャベツに火が通り、蒸されるまで押さえつけないで、8分程度じっくり蒸し焼きにするのが重要ポイント。
- It is an important point to smother it for about eight minutes until the cabbage is cooked and steamed without bearing down on it.
- 香りや味わいは日本酒に近くフルーティで、減圧蒸留の普及もあって初心者にも受け入れやすい焼酎である。
- It has a fruity aroma and flavor like rice wine and is acceptable also for beginners due to the widespread use of vacuum distillation.
- また、鶏卵を温泉の蒸気で蒸したり、湯でゆでたりしたゆで卵は、その状態にかかわらず温泉卵と呼ばれる。
- Also, eggs which have been steamed in the steam of hot springs (onsen) or boiled in the hot water are called onsen tamago regardless of whether they are hard or soft.
- 製法は、まずもち米を磨いでから十分に水に浸しておいた後に、水気を切り、蒸し布で包んで蒸篭等で蒸す。
- The production method of tsuki-mochi is as follows: glutinous rice is first polished and is dipped into water for a sufficient length of time; thereafter, the water is removed; the glutinous rice is wrapped in a steaming cloth; and is steamed in a steaming basket, etc.
- 湯取は、炊干よりも大量の水で米を煮て、頃合いを見てザルにあけ、再び鍋や釜に戻して蒸らす方法である。
- Yutori is a method in which rice is boiled in a greater quantity of water than in the takiboshi method, drained into a colander at an appropriate time, then returned to the pot again and steamed.
- 諸白(もろはく) とは、日本酒の醸造において、麹米と掛け米(蒸米)の両方に精白米を用いる製法の名。
- 'Moro-haku' ('moro' means both sides, and 'haku' means polishing) was the name of a sake brewing method which used polished rice for both the 'koji-mai' (the rice in which the mold of 'koji' [Aspergillus oryzae] was cultivated) and the 'kake-mai' (also called 'fukashi,' meaning the steamed rice).
- この頃のおにぎりは楕円形をしていて、かなり大型(1合半)で、使われているのは蒸したもち米であった。
- Onigiri around that time was oval, very big (225g), and steamed sticky rice was used.
- 小型のボイラーから出る蒸気で羅宇を掃除し、その際に鳴る「ピー」という笛にも似た音が特徴的であった。
- They cleaned the kiseru with steam generated from a small boiler, and what was characteristic about is noise like whistle which was heard during the cleaning.
- とうもろこし、麦芽、およびライ麦をつぶしたものを蒸留し、炭化したオーク材のたるで熟成したウイスキー
- whiskey distilled from a mash of corn and malt and rye and aged in charred oak barrels
- 伝統的な製法では、市販の納豆の代わりに蒸した大豆を籾殻の中に入れ、糸を引くようになったものを用いる。
- In the traditional manufacturing method, steamed soybeans (instead of natto available on the market) are placed in rice husks and used once the threads become noticeable.
- 蒸しあがった米は、「外硬内軟」といって、外側がパサパサとしていて内側が柔らかいのがよいとされている。
- Steamed rice is judged good if it is 'gaiko nainan' (literally, hard outside and soft inside), in other words, the outside is dried out and the inside soft.
- つまり、蒸した大豆を発泡スチロール容器や紙パックに装填し、これに純粋培養した納豆菌の分散液をかける。
- In other words, steamed soybeans are packed in formed polystyrene or paper containers and a dispersion liquid containing pure cultured bacillus subtilis natto is sprayed onto them.
- 当初は摘んだ茶葉を蒸すか湯がくかして酸化酵素の働きを止め日光と「ほいろ」により乾燥させるものだった。
- At first, the plucked tea leaves were either steamed or boiled to stop the function of oxidase, and were then dried on 'hoiro' (a tool to dry tea leaves) and under sunlight.
- 奄美諸島では江戸時代から第二次世界大戦以前まで、泡盛や黒糖酒(黒砂糖原料の蒸留酒)が製造されていた。
- In the Amami island chain, Awamori and Kokutoshu (distilled liquor made from brown sugar) were produced since the Edo period until before World War II.
- 温泉蒸気を用いて饅頭を製造した例は、江戸時代に熱海温泉の源泉の一つ「風呂の湯」で行われた記録が残る。
- As for the production of manju using the steam from hot springs, there remains a record of the Edo period; according to it, at 'Furo no yu,' one of spring's sources of Atami-onsen hot springs, such steam was used for making manju.
- 江戸時代には今のように茹でる蕎麦ではなく、蒸篭に乗せて蒸し、そのまま客に供する形の蕎麦が主流だった。
- During the Edo period, soba was mainly steamed and served in a steamer and was not boiled as it is commonly done today.
- 語感や外見が似ているためによく混同されるが、こちらはむしろしんじょうに近い蒸しかまぼこの一種である。
- Since it looks similar, it is often confused with Hanpen, but this is rather close to shinjo (a kind of kamaboko, steamed white fish cake, mixed with yam) and is a type of steamed Kamaboko.
- ぬるま湯に浸して軽く水をきった手に塩を軽くまぶし、蒸らしたご飯を1個分のおにぎりに見合う量だけ取る。
- Dip both hands in lukewarm water, drain them lightly, coat palms with salt slightly, and take steamed rice as much as a piece of onigiri in the hands.
- ひとくちに言えば、山卸(やまおろし)とは、蒸した米、麹、水を混ぜ粥状になるまですりつぶす行程である。
- Simply put, yamaoroshi is a process in which steamed rice, koji (mold rice) and water are mixed and rammed until they turn into a porridge-like texture.
- 高級酒などでは和釜に載せた甑(こしき)という大きな蒸籠(せいろ)に移して、約1時間ほど乾燥蒸気で蒸す。
- For high-class sake, rice is put into a large-sized steamer called 'koshiki' that is placed on a Japanese-style pot and steamed with dry steam for approximately one hour.
- この法律において「熱供給」とは、加熱され、若しくは冷却された水又は蒸気を導管により供給することをいう。
- The term 'heat supply' as used in this Act shall mean supplying heated or cooled water or steam through pipelines.
- 経済産業省令で定める導管にあつては、その設置の場所及び内径並びに導管内における水又は蒸気の温度及び圧力
- Regarding pipelines specified by an Ordinance of the Ministry of Economy, Trade and Industry, the site where they are to be installed and the inside diameter thereof, as well as the temperature and pressure of heat or steam within the pipelines.
- 多くの温泉地で、店頭などで温泉の蒸気や湯で調理する様子を実演しながら販売する温泉卵が名物となっている。
- At many hot spring resorts, shops demonstrate the cooking of onsen eggs in hot spring steam or water and the onsen eggs are sold as specialties.
- さつまいもを輪切りにし湯がいて天日で干した物ともち米を一緒に蒸して、混ぜてついた黄色の餅(甘古呂餅)。
- Yellow mochi which is produced: by steaming glutinous rice together with a material which is produced by cutting a sweet potato into round slices, boiling the slices, and drying them under sunshine; mixing the two ingredients; steaming and pounding them (kankoro-mochi).
- 木の実などの灰汁(あく)を抜くために数日間から一週間程度水に晒した後、粉状にして蒸して搗いたものなど。
- Mochi produced by dipping nuts, etc. in water for a couple of days to one week to remove harshness therefrom, thereafter, grinding into powder, and steaming and pounding the powder.
- 沸騰した釜に原料を再びいれ、湯が沸騰してきたら原料を掬い上げて蒸籠に並べ、風通しのよい日陰で放冷する。
- Again the abalone are put into a pot filled with boiling water, and when the water boils they are scooped out, arranged on seiro (baskets used for steaming food) and allowed to cool in the shade, in a place with good air circulation.
- 「あつもり」(『蒸篭に入れて蒸した麺』、または『敦盛と「厚盛り・熱いもり」を掛けた洒落』)である蕎麦。
- The name 'atsumori' is a pun, meaning; 'noodles steamed in a steamer,' 'thick pile' or 'hot mori-soba.'
- 下って、室町時代の風呂は蒸し風呂のようなものであったため「莚」「すのこ」「布」などが床に敷かれていた。
- Down to the Muromachi period, as a bath was like a steam room, materials such as 'straw mat,' 'wooden slats,' 'cloth,' and so on were spread out on the floor.
- 中身が沸騰して水分がなくならないよう、沸騰した液体の蒸気が凝縮し、容器に逆流するようになっている復水器
- condenser such that vapor over a boiling liquid is condensed and flows back into the vessel to prevent its contents from boiling dry
- 貯蔵用に、煮るか、蒸し煮にされ、(ナッツや干しブドウ、または子羊のミンチ肉と一緒に)よく味付けされた米
- well-seasoned rice (with nuts or currants or minced lamb) simmered or braised in stock
- 米はもち米のみを使い蒸しあげるのが正式だが炊く場合は仕上りがべたつきやすい為、うるち米を1~2割まぜる。
- Officially, only glutinous rice is used for steaming, but in the case of boiling nonglutinous rice is mixed at the rate of ten to twenty percent of the total, since boiled glutinous rice tends to become too soft and sticky.
- 炭化けい素繊維の製造用の装置であって、熱したフィラメント状の基材に元素又は化合物を化学的に蒸着させるもの
- Devices that manufacture silicon carbide fibers and that chemically vapor deposit elements or compounds on heated filament-shaped substrates
- 腹から裂いた場合蒸す過程で外側の身が割れて串から外れてしまうため、外側が厚くなる背開きが必然でもあった。
- If the eel was split open from the belly side, the flesh on the edges would break apart and fall off the skewers, therefore it was necessary to split open from the back side so that the edges would be thick enough.
- 開封されたとき、内容物である酒は蒸発により量的に減少し、アルコール度数は24%にまで高まっていたという。
- When it was opened, the contents decreased by evaporation and the alcohol degree rose to 24%.
- 麹に、蒸した米や甘酒を添加したり、分解を促進するための、セルラーゼ等の酵素を添加することも許されている。
- Adding steamed rice or sweet sake or enzyme such as cellulose in order to facilitate decomposition to rice malt is allowed.
- 摘み取った茶葉をよく蒸し、その後長ければ1日以上天日でしっかりと乾燥させ、その後焙じて出来上がりとなる。
- Picked tea leaves are thoroughly steamed, then completely dried in the sun for over a day if being dried for a long time before being roasted to completion.
- 皮膚が弱い人は輪切りにした柚子の果実を熱湯で20~30分蒸らし、その後、布袋に入れて湯に浮かべるとよい。
- Those who have sensitive skin should put the sliced fruits of yuzu in hot water for 20 to 30 minutes and after that, put them in a cloth sack and set it afloat in a bath.
- この工程を正式には蒸きょう(じょうきょう:「きょう」は「食へんに強」)、もしくは杜氏蔵人言葉で蒸しという。
- This step is officially called 'jokyo' ('kyo' is composed of a left radical '食' (eating or food) and a right radical '強' (strong), or 'mushi' (steaming) by the language of toji.
- 薪や炭火は火が強くなりがちで、最後の蒸らす過程で火が強すぎると、鍋底にご飯が黒く焦げ付くこともままあった。
- With firewood or charcoal, fire tends to be strong, and if fire is too strong during the steaming process, rice may be burned black and stick to the bottom of the pan.
- 竹鶴時代の1929年に、山崎蒸溜所は日本初のウイスキー(ジャパニーズウイスキー)「白札」を製造・出荷した。
- In 1929 during the time of Taketsuru, the distillery produced and shipped 'Shirofuda' (White Label) which was the first whisky made in Japan (Japanese whisky).
- 白こし餡(手亡豆等の隠元豆、あるいは白小豆の餡)と薄力粉をまぜて蒸したものに砂糖水をくわえねりあげたもの。
- White bean paste (white kidney bean or white azuki bean paste), and weak wheat flour are mixed and steamed to which sugar water is added.
- 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.
- 古くから煮物、焼き物、蒸し物は行われていたが、揚げ物は飛鳥時代ごろに中国→朝鮮から入ってきたと考えられる。
- Nimono (boiled and seasoned foods), yakimono (broiled foods) and mushimono (steamed foods) were eaten from ancient times, but agemono (deep-fried food) was brought to Japan from China via Korea around the Asuka period.
- 団子(だんご)は、米の粉に水やお湯を加えてこねて、蒸したり茹でたりしてできた餅を小さくまるめた菓子である。
- Dango is a Japanese traditional sweet and a kind of dumpling made from rice flour (rice flour is kneaded with water or hot water and steamed or boiled to make a dumpling which is called 'mochi'; the mochi is cut into pieces which are shaped like small balls which are called 'dango').
- 饅頭(まんじゅう)とは小麦粉などを練って作った皮(生地:きじ)でアズキ餡などの具を包み、蒸した菓子である。
- Manju is a cake steamed with fillings such as azuki-bean paste wrapped in the cake dough which flour is kneaded into.
- 加熱していない米の粉を用いて1.同様に水飴を加え成型した後、セイロで蒸し上げた後、ホイロで乾燥させたもの。
- Add starch syrup, like in the method above, to rice flour which has not been heat-treated, transfer the mixture into molds, steam and let it dry in a temperature controlled chamber.
- 一条兼良が書いたとされる『往来物』には索麺は熱蒸、截麦(きりむぎ)は冷濯(ひやしあらい) との一節がある。
- In 'Oraimono' (a primary textbook in the style of exchanging of letters), which said to have been written by Kanera ICHIJO, there is a passage that states that somen noodles are steamed, and kirimugi noodles (cold noodles) are cold washed.
- 「乾燥芋(かんそういも、かんそいも)」「蒸し切り干し」「きっぽし」「いもかち」などとも呼ばれることもある。
- It is also called, 'kanso-imo' (dried sweet potato), 'mushi-kirihoshi' (steamed, cut and dried sweet potato), 'kibboshi,' 'imokachi,' and so on.
- もろみ取り焼酎とは別の製法で、清酒かす(日本酒の酒粕)を蒸留して造られる「粕取り焼酎」と呼ばれる焼酎がある。
- With different process from that of moromitori shochu, shochu called 'kasutori shochu' is produced by distillation of defined rice wine lees.
- 税法上では「単式蒸留焼酎」表記の代わりに「焼酎乙類」「ホワイトリカー(2)」と表記することも認められている。
- It is also allowed to declare it as 'shochu group Otsu' or 'white liqueur (2)' instead of 'single distilled shochu' according to the tax law.
- 多くは、蒸すことで加熱処理をして酸化・発酵を止めたのち、揉んで(揉まないものもある)、乾燥させる製法をとる。
- Many types Japanese tea are made through a process of heat-treating by steaming to prevent oxidization and fermentation, crumpled (some tea is not crumpled) and dried.
- また花びらを湯がいたり蒸した後に海苔のように薄く四角い形に乾燥させた「菊海苔」「干し菊」などの加工品がある。
- Also there are processed food such as 'kikunori' (dried chrysanthemum sheet) or 'hoshigiku' (dried chrysanthemum), which are made by boiling or steaming petals and drying them in thin and square shape like dried seaweed.
- 茹でたそばを水で締め、木製か竹製の四角形の器の底にすのこを敷いた蒸篭(せいろ)や笊(ざる)に盛り付けたもの。
- Mori soba and zaru soba are made by rinsing boiled buckwheat noodles in cold water to bring out the chewy texture that will be served in seiro (steamer), a rectangular wooden or bamboo tray lined with a bamboo mat or basket.
- すでに蒸して乾燥させた米(糒)の粉を用い、これに水飴や砂糖を加えて練り型にはめた後、ホイロで乾燥させたもの。
- Add starch syrup and sugar to rice flour which has been steamed and dried, transfer the mixture into molds and let it dry in a temperature controlled chamber.
- 浸漬は、のちのち蒸しあがった米にムラができないように、米の粒全般に水分を行き渡らせるために施される工程である。
- Soaking is a step used to make moisture penetrate throughout the whole rice grain so that steamed rice should not have any unevenness.
- 貯蔵した酒粕を蒸留し早苗饗(さなぶり)という田植え後のお祭りで飲んだことから、別名「早苗響焼酎」とも呼ばれる。
- Because people distilled stored rice wine lees and drank it in a festival called Sanaburi held after having finished planting rice, it is also called 'Sanaburi Shochu.'
- 神饌の団子は蒸したままのものであったため、祈祷を済ませた後、それを食する際には既に水分が飛んで硬くなっていた。
- Since dumplings for offerings to gods were only steamed, they became dried and hard when served after the prayer.
- 鶏卵を温泉の湯でゆでたり蒸気で蒸したりしたものは、その状態にかかわらず(半熟状ではなくても)温泉卵と呼ばれる。
- Chicken eggs boiled in hot spring water or steamed in the hot spring steam are called onsen eggs regardless of whether they are soft or hard boiled.
- この山崎の地に、1923年、寿屋(現・サントリー酒類)によって日本初のモルトウイスキー蒸留所として開設された。
- At Yamazaki, Kotobukiya Ltd. (the present Suntory Liquor Ltd.) opened a distillery as Japan's first malt whisky distillery in 1923.
- 国鉄D51形蒸気機関車(D51 1149)とB寝台客車3両(国鉄10系客車)を設置し、宿泊施設として使用した。
- A Japan Railways D51 Class Steam Locomotive (D51 1149) and 3 carriages of a B Sleeper (JR 10 class carriages) were located at the site and used as accommodation.
- また、同蒸留所敷地内の「山崎ウイスキー館」は、ウイスキー7000本やポットスチル・発酵槽などが展示されている。
- Yamazaki Whisky Museum' on the distillery's premises exhibits 7000 bottles of whisky, pot stills, and fermenters.
- 栃餅(とちもち)は、灰汁灰汁抜きした栃の実(トチノキの実)をもち米とともに蒸してからつき、餅にしたものである。
- Tochi mochi is a rice cake made by steaming conkers after removal of harshness with glutinous rice and then pounding them.
- 材料と製法が、茶碗蒸しとほぼ同じため同時に作ることも可能で、だし汁の量を調節して2種の料理を作ることが出来る。
- As the recipe and ingredients of tamago dofu are almost the same as those of chawanmushi (steamed egg hotchpotch), the two dishes can be prepared at the same time by adjusting the amount of dashi broth.
- 次に、蒸したもち米を杵と搗き臼で米粒の形がなくなるまで搗き、下記の「おもな餅の種類」に記載される形状に成形する。
- Next, the steamed glutinous rice is pounded using a pestle and a mortar until the glutinous rice grains lose their shape, and the pounded glutinous rice is the shape described in the 'main types of mochi' below.
- その他メイラード反応を抑えるために、大豆を蒸すのではなく茹でたり、麹の種類や、量を調節するなどの方法がとられる。
- Other measures are also taken to suppress the Maillard reaction: boiling soybeans instead of steaming, or regulating the kind or amount of koji.
- 飲用に使われるようになって、官能的に感知される不純物を除去するため、アルコールの蒸留技術はさらに進化していった。
- After it came to be drunk, the distilling technique to remove impurities which were instinctively felt was further developed.
- 製法上、何度も蒸留を行うため、アルコール (食品)純度が高くなり、原料本来の風味が失われるため、味覚の個性は薄い。
- Through the production process it is distilled many times and the alcohol purity becomes high, therefore the original taste of ingredients is lost and the taste has some weak characteristics.
- 日本酒に用いる麹は、蒸した米に麹菌というコウジカビの胞子をふりかけて育てたものであり、米麹(こめこうじ)ともいう。
- Koji used for sake brewing is produced by sprinkling spores of koji mold, namely aspergillus onto steamed rice and it is also called rice koji.
- このため、古代には赤米を蒸したものを神に供える風習があったようである(現在でもこの風習は各地の神社に残っている)。
- Accordingly, in ancient times people were reportedly accustomed to offering steamed red-kernelled rice to the deity, and even today this custom is practiced by shrines in various regions.
- 明治に入り琵琶湖疏水(鴨川運河)が開通すると疏水とも接続、大津市から大阪までの水上交通が完成し蒸気船が運航された。
- In the Meiji period, the Lake Biwa Canal (Kamo-gawa Canal) was opened to traffic to connect Fushimi-ko Port, completing the water traffic system with operations of steamboats.
- そのまま梅干やからし酢味噌を添えて食べるほか、吸い物、土瓶蒸し、寿司、天ぷら、蒲焼などさまざまな料理に用いられる。
- It can be eaten plain with a pickled Japanese apricot or vinegared miso (bean paste) with mustard, but it is also used in various dishes including clear soups, in a steamed dish in an earthenware teapot, sushi, tempura and for broiling.
- 工業用のアイロンでスチーム式でなく温度調節が利かないタイプ、つまり蒸気を放出せず温度が上昇し続けるものを使用する。
- An iron for industrial use, the type of not utilizing steam and with no temperature control, or the type with which the temperature continues increasing without emitting steam, is used.
- バラ寿司の酢飯に焼き穴子、海老、白身魚、錦糸卵、絹さや、銀杏、桜でんぶ等を色鮮やかに盛り付け、蒸籠で蒸して食べる。
- After being colorfully decorated with broiled conger eels, shrimps, whitefish, Kinshitamago (thinly shredded egg omelet), snow peas, gingko nuts, sakura denbu and so on over the vinegared rice of Bara-zushi, this sushi is steamed with seiro (bamboo steamer) and eaten.
- 生利節(なまりぶし)、または生節(なまぶし)とは、生のカツオを解体し、蒸す、茹でるなどの処理を施した一次加工食品。
- Namaribushi or Namabushi is a primary processed food made of raw bonito, which is cut, steamed, and boiled.
- リュウゼツラン属の砂漠の植物(特にリュウゼツラン)の発酵させた果汁を蒸留して作ったメキシコ産の無色のアルコール飲料
- a colorless Mexican liquor distilled from fermented juices of certain desert plants of the genus Agavaceae (especially the century plant)
- 熱した鉄板やフライパンに少量の水を垂らし、その水が球状になって泡立ちながら徐々に蒸発していくような状態が目安である。
- When you dash some water on a hot iron plate or a frying pan, the water conglobates, bubbles, and gradually evaporates, which is regarded as a guide to proceed.
- 耐冷性、耐倒伏性、心白発現率、蒸米吸収率にすぐれ、「淡麗で綺麗な酒質」を得られるとの定評があるが、耐病性にやや弱い。
- It has excellent resistance to cold, resistance to lodging and good rates of shinpaku manifestation and steamed rice absorption, and it's generally agreed that 'thin and sharp, clean sake quality' can be obtained, but it's weak in its resistance to disease.
- 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.
- 生産(栽培、収穫) ⇒ 蒸熱 ⇒ 粗揉 ⇒ 揉捻 ⇒ 中揉 ⇒ 精捻 ⇒ 乾燥 ⇒ 篩分と切断⇒ 木茎分離(⇒ 抽出)
- Production (cultivation, harvest)=>steaming=>primary process of drying and rolling=>crumpling up leaves=>secondary process of drying and rolling=>final process of drying and rolling=>drying process=>sieving and cutting=>separating process of stalks and branches(=>extraction)
- もろみとは、仕込みに用いるタンクのなかで酒母、麹、蒸米が一体化した、白く濁って泡立ちのある粘度の高い液体のことである。
- Moromi is a white-colored turbid bubbling thick liquid composed of perfectly blended sake mash, koji and steamed rice in a tank used for preparation.
- 江戸における最初の銭湯は、天正19年(1591年)江戸城内の銭瓶橋の近くに伊勢与一が開業した蒸気浴によるものであった。
- The first sento in the Edo period was a bathhouse using a moist-air bath, which was opened in 1591 by ISE no Yoichi near Zenigame-bashi Bridge at Edo-jo Castle.
- 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.
- 草加宿一帯の農家では、蒸した米をつぶして丸め、干したもの(「堅餅」という)に塩をまぶして焼き、おやつとして食べていた。
- Farmers living in and around Soka-juku used to make a kind of snack eaten between meals - making balls of crushed cooked rice, which were then dried, sprinkled with salt and grilled, which they called 'katamochi'.
- 本格的なものでは蒸籠や蒸し器を使って蒸して拵えるが、家庭では炊飯器や餅つき器、または電子レンジで作ることも可能である。
- Genuine okowa is made by steaming rice with a seiro (basket used for steaming food) or a steamer, but okowa can be also made with a rice cooker, a mochi (rice cake) maker, or a microwave at home.
- 日本酒を作る際に、熱に強い芽胞を形成しかつ繁殖力も旺盛な納豆菌が蒸米に混入すると、コウジカビよりも先に繁殖し駆逐し得る。
- If bacillus subtilis natto, which forms highly heat-resistant spores and has an active propagating power, is mixed into steamed rice in the process of producing sake (a Japanese liquor), it may increase faster than Aspergillus oryzae and neutralize the latter.
- 種切り まだ35℃近くの蒸し米を薄く敷き詰め、篩(ふるい)から種麹(たねこうじ)、すなわち粉状の黄麹菌を振りかけていく。
- 'Tanekiri' - In this process, steamed rice, which is as warm as approximately thirty-five degrees centigrade is spread and seed koji, namely powder-like yellow aspergillus is sprinkled using a sieve.
- その過程で生じた副産物を発酵・蒸留した製法で、焼酎に類似する「糖酎」「泡酒」「蜜酒」と呼ばれた酒が戦前に醸造されていた。
- With fermenting and distilling the by-products generated in the manufacturing process, liquors called 'tochu,' 'awazake,' 'mitsuzake,' similar to shochu, were produced before the war.
- 単式蒸留焼酎業界では大分県の大手麦焼酎メーカーが鹿児島や宮崎の芋焼酎メーカーの閑散期に麦焼酎の生産を委託することが多い。
- In the single distilled shochu industry, big barley shochu makers in Oita often outsource the production of barley shochu to sweet potato shochu makers in Kagoshima and Miyazaki during their off-season.
- 米麹と蒸したもち米を混ぜ、焼酎または醸造用アルコールを加え60日間程度、室温近辺で熟成したものを、圧搾、濾過してつくる。
- Malted rice that has been steamed and mixed with glutinous rice before the addition of shochu or brewing alcohol and left to mature at room temperature for 60 days is pressed and filtered.
- ガス、電気又は蒸気を漏出させ、流出させ、又は遮断し、よって人を死傷させた者は、傷害の罪と比較して、重い刑により処断する。
- A person who causes gas, electricity or steam to leak or flow out or to be cut off and thereby causes the death or injury of another person shall be sentenced to the punishment prescribed for the crimes of injury or the preceding paragraph whichever is greater.
- すりおろしたヤマノイモの粘りを利用して米粉(薯蕷粉、上新粉)を練り上げ、その生地で餡等を包み、しっとりと蒸し上げた饅頭。
- It is a moist cake steamed with fillings such as bean paste wrapped in the dough into which rice powder (grated yam powder or finer rice powder) is kneaded with the help of the stickiness of grated yam.
- 白色で結晶性の臭いの強い炭化水素で、コールタールまたは石油から作られ、有機物の合成で、また虫除けの燻蒸剤として用いられる
- a white crystalline strong-smelling hydrocarbon made from coal tar or petroleum and used in organic synthesis and as a fumigant in mothballs
- 扇形庫には、大正から昭和にかけて製造された国産蒸気機関車16形式18両(開館当初は16形式17両)が収容・展示されている。
- The semicircular garage houses and displays 18 steam locomotives (originally 17 when the facility first opened) of 16 different classes - all manufactured in Japan from the Taisho to Showa periods.
- 1923年、スコッチ・ウイスキーの本場スコットランドでウイスキー製造を学んだ竹鶴政孝を招聘、山崎蒸溜所長に任じたのである。
- In 1923 he appointed Masataka TAKETSURU who studied whisky production in Scotland, the home of Scotch whisky as the director of the Yamazaki distillery.
- 漢方薬では燻蒸(くんじょう)して真っ黒になった実を烏梅(うばい)といい、健胃、整腸、駆虫、止血、強心作用があるといわれる。
- As a Chinese herbal drug, Japanese plums blackened by smoking are called Ubai and are believed to have effects of calming gastric and intestinal disorders, vermifuge, haemostatis and cardiotonic.
- 飯(めし、いい、はん、まんま)とは、イネ科穀物の米やムギに水を加えて汁気が残らないように炊いた、あるいは蒸した食品である。
- Meshi (meshi, ii, han, manma) is a food that is steamed or boiled until no water is left by adding water to rice, wheat or grains from gramineous plants.
- 軽く火を通して焦げ目を付けたものは生とは違った味わいがあり、酒の肴にするのも良く、また、茶碗蒸しに彩として入れることもある。
- Kamaboko, slightly toasted and browned, has a slightly different flavor than the raw form; it tastes good together with beverages and is sometimes put into a chawan-musi (steamed-egg hotchpotch) as an embellishment.
- 明治時代以降、手揉みにかわる能率的な機械製法が考案され、現在では蒸熱、粗揉、揉捻、中揉、精揉、乾燥の6工程で製造されている。
- Since the Meiji period, the hand-kneading process has been replaced by newly devised, highly efficient methods of machinery manufacturing, and now sencha is manufactured through the six processes of steaming, coarse kneading, crumpling, secondary kneading, precise kneading and drying.
- 施設は、旧梅小路機関区の扇形庫及び転車台を活用した『蒸気機関車展示館』と、旧二条駅舎を移築・復元した『資料展示館』からなる。
- The facilities consist of the Steam Locomotive Display Hall, taking advantage of the semicircular garage and turntable of the former Umekoji Engine Depot, and the Educational Display Gallery at the former Nijo Station building which was moved and rebuilt at this location.
- 油で揚げている最中にはタネの温度が急上昇するため、衣に閉じ込められた空気や水分(水蒸気)が破裂することがあるので注意が必要。
- The temperature of tane can sharply rise during cooking and care should be taken about bursting caused by the air or steam enclosed between the tane and the batter.
- なお、蒸して数分しか経過していないので表面は炊きたてのご飯と同じに相当に熱いので、餅の表面を濡れた手のひらで叩く程度で良い。
- The surface of the rice is considerably hot similarly to that of the boiled rice right after the boiling because only several minutes have passed after the steaming, therefore, it is sufficient to pat the surface of the rice with wet hands.
- 一方、麹米は玄米のままで、掛け米(蒸米)だけに精白米を用いる製法、またはその製法で造られた酒のことを片白(かたはく)という。
- Conversely, the brewing method using unpolished rice for the koji-mai and polished rice for the kake-mai, as well as the sake made using this method, were both called 'kata-haku' ('kata' means one side).
- 中国にも、蒸したもち米を固めたものがあるが、製法はもち米を底の浅い器に敷き込み押し固めるというもので、日本のつき餅とは異なる。
- In China, they have a kind of food which is produced by hardening steamed glutinous rice, however, the production method consists of steamed glutinous rice is spread in a shallow container and is pressed to become hardened and, therefore, its production method is different from that of Japan's tsuki-mochi.
- 東坡肉では肉を煮る他に揚げる・蒸す作業を加えることが多いが、角煮ではどちらか片方あるいは双方の作業を省いて仕上げることが多い。
- Though meat in Dong Po Rou is often fried and steamed after stewing, that in Kakuni is often finished omitting frying or steaming, or both.
- 前の工程、蒸しの段階で手加減を間違えたため、蒸米がやわらかすぎて、表面にも内部にも菌糸が喰いこみすぎ、グチャグチャになった状態。
- Condition in which koji is in a mushy state as the steamed rice is too soft and bacterial threads intrude too much into both the surface and the inside because of an error in adjustment during the preceding step when steaming rice.
- 明治ごろまではもち米を蒸しただけのものをおこわといい小豆などを混ぜたものと区別していたが、現在は赤飯もおこわというようになった。
- Until around the Meiji period, pure white steamed glutinous rice was called 'okowa' and was distinguished from 'sekihan,' which contains red adzuki beans or other ingredients, though today 'sekihan' is included in the category of okowa.
- 製麹(せいきく)工程 蒸煮大豆と割砕小麦を約11で混合したものに種麹を加えて混ぜ、高湿度下で3・4日程度培養を行い醤油麹を作る。
- Manufacturing process of koji (rice malt): Add seed malt to the mixture of steamed soybeans and smashed wheat with the mix ratio of 1:1, and produce soy-sauce malt through culture of it for three to four days under high humidity.
- 夏の気温が高い状態でアスファルトに打ち水をしても、水はすぐに蒸発してしまい、気化熱による気温上昇の抑制効果が得にくいためである。
- This is because Uchimizu is not effective if water is sprinkled on an asphalt-paved road in summer when air temperature is high since water vaporizes soon after sprinkled and the effect of inhibiting temperature rise by the heat of vaporization is minimal.
- 昔はもち米は貴重品であり、もち米を蒸したおこわは慶事や祭り、正月など晴れの日しか口にすることができない祝いの席のご馳走であった。
- Glutinous rice was valuable in the past, and okowa made by steaming glutinous rice was such a special food for celebration banquets only eaten in noticeably cheerful and formal situations such as auspicious events, festivals, and the New Year's holidays.
- しかし、これではデンプン以外の成分で、蒸すことによって変成するタンパク質などが処理されないため、製成酒は鈍重に仕上がってしまう。
- However, since the components other than starch, such as protein, which should have been modified by steaming could not be modified in this method, the sake became dull.
- 焼酎乙類は一次発酵・二次発酵を経てつくられたもろみを蒸留して製造されるものが主流をしめており、粕取り焼酎は1000klに満たない。
- Among shochu group Otsu, the mainstream shochu are those produced by distillation of moromi which is made from first and second fermentation and the production of kasutori shochu (shochu made from rice wine lees) is only less than 1000kl.
- 1978年、ドイツ製蒸気機関車とワゴンリー社製寝台車 (鉄道)8両を連ねた「ホテル・オリエント急行」を敷地内に開業し話題となった。
- In 1978, the 'Hotel Orient Express' was opened on the site of these facilities and drew attention of people, by setting up a train with a German made steam locomotive and eight sleeping cars made by the Compagnie Internationale des Wagons-Lits.
- 「本醸造」の条件は、大豆、麦、米等の穀物を蒸煮し、麹菌を用いて作成した麹に、塩水または生揚げを混合して発酵・熟成させたものを指す。
- The condition of 'honjozo' includes that rice malt which was created using Aspergillus oryzae after steaming crops including soybeans, wheat and rice, is mixed with salt water or kiage (raw soy sauce) for ferment and maturation.
- その後の研究では、炊かれて握られたものというよりは、おそらく蒸されたのちに焼かれたものとされ、ちまき(粽)に近いものとされている。
- The later research revealed that it was probably steamed and then grilled, rather than cooked and pressed, and closer to chimaki (a rice dumpling).
- 関東地風ひなあられの基本的な製法は、もち米の乾飯(炊くか蒸した後に十分乾燥させたもの)を炒ったものに砂糖がけして甘味をつけている。
- The Kanto region style hina arare is made by roasting glutinous rice hoshiii (glutinous rice that have been fully dried after being cooked or steamed) and sweetening it with sugar.
- そもそも陸軍に所属する火薬製造所で開発された、純度の高いアルコールを蒸留する技術が、アルコール飲料の開発に応用されるようになった。
- A technique to distill very pure alcohol originally developed at a gunpowder plant of the army utilized to develop alcoholic drinks.
- 酵母は生き物であり、アルコールも蒸発してしまうものであるから、従来の考古学的手法ではあまり日本酒の起源に関する研究は進んでいない。
- Since yeast is a living thing and alcohol evaporates, research on the origin of sake does not make big progress with the conventional archaeological approach.
- 沖縄県特産の蒸留酒である泡盛は米を原料としており、その製法は一般的な焼酎と差異があるものの、税法上は焼酎乙類の範疇に入れられている。
- Awamori, distilled liquor, a specialty product of Okinawa Prefecture, is made from rice and categorized into Shochu group Otsu according to the tax law though the manufacturing process is different from standard shochu.
- 蓮葉飯(はすはめし)とは蓮飯(はすめし)ともいい、蓮の葉を蒸しあげ塩を加え柔らかくして細かく刻んで炊き立てのご飯と混ぜたものである。
- Hasuhameshi, also called Hasumeshi, is a dish made by steaming lotus leaves, softening them by adding salt, mincing softened lotus leaves and mixing them with steaming rice.
- うなぎの蒲焼きと、タレを混ぜ込んだご飯を蒸篭で一緒に蒸すことで、うなぎやタレのうまみが芯まで染みこみ独特の香ばしさと風味を引き出す。
- By steaming rice mixed with eel kabayaki and sauce together in a steamer, the flavors of the eel and the sauce spread and a unique roasty aroma and flavor develop.
- 主に魚介の生身やコハダやサバなどを〆たもの、煮マアナゴや蒸しエビなどの火を通したもの、卵焼きなどの「タネ」と酢飯を握り合わせたすし。
- It mainly refers to the type made of hand-shaped cooked vinegared rice topped with raw fish and shellfish, marinated spotted shad or mackerel, boiled conger, cooked prawn, or an omelet placed on hand-shaped cooked vinegared rice.
- ただし「風呂」とは本来、サウナ風呂のことを指し、蒸気を満たした「室(むろ)」が語源であることを考えると、上の説は前後が逆転している。
- However, because 'Furo' is originally a term used to refer to a sauna bath and its original form was 'Muro,' which is a space filled with water vapor, the relationship between the cause and the result seems to have been reversed in this view.
- そもそも、この施設が開設されるきっかけとなったのは、1960年代後半から急速に姿を消していった蒸気機関車の動態保存を行うためであった。
- Initially, this facility was established for working preservation of steam locomotives, which had begun disappearing rapidly in the latter half of the 1960s.
- 同じく料理法から飯と飯の間で蒸すという意味で「間蒸し」とする説、飯の上にウナギやたれをまぶすものとして「まぶし」が転じたとの説もある。
- Similarly, based on the cooking method, there is a theory that says the name came from 'mamushi,' which means that the eel is steamed between layers of rice, and there is another theory that says that the name came from 'mabushi,' which means that the rice is topped with eel and sauce and mixed.
- 熱供給事業者は、経済産業省令で定めるところにより、その供給する水又は蒸気の温度及び圧力を測定し、その結果を記録しておかなければならない。
- A heat supply operator shall, pursuant to the provision of an Ordinance of the Ministry of Economy, Trade and Industry, measure the temperature and pressure of the water or steam supplied thereby, and record the values measured.
- 寿司以外には、ケーキなどのデザート、フルーツ、唐揚げ、天ぷら、刺身、フライ、そば、茶碗蒸し、ビール、酒、飲茶などが回っていることがある。
- Besides sushi, there are usually other food and drinks such as desserts like cakes, fruit, fried chicken, tenpura (Japanese deep-fried food), sashimi (fresh slices of raw fish), deep-fried food, soba (buckwheat) noodles, Chawan Mushi (steamed egg custard dish), beer, rice wine, Yum cha, etc. on the traveling conveyer belt.
- 燗という行為は、世界的に珍しい行為ではあるものの、醸造酒に燗をするのは、焼酎のような蒸留酒に燗をすることに比べると、珍しい行為ではない。
- Warming sake is a rare action in the world, however, to warm brewage is not rare compared with the case of distilled alcoholic beverage such as shochu.
- それは単に蒸しの作業が終わることだけでなく、杜氏や蔵人たちにとっては気の抜けない酒造りの季節が終わり、ほっと一息つく日の到来をも意味する。
- It means not only completion of steaming, but also, for toji and other workers in the brewery, the end of the season for sake brewing, during which they are not allowed to relax their attention, has come to the end and the arrival of the day when they can give themselves a break.
- 麹とは、蒸した米に麹菌というコウジカビの胞子をふりかけて育てたもので、米のデンプンをグルコースへ変える糖化の働きをする(詳しくは麹参照)。
- Koji is produced by sprinkling koji mold spores, namely aspergillus onto steamed rice to breed them and it works to carry out the conversion of the starch in rice into glucose, namely carries out saccharification. (For more information, refer to 'Koji.')
- このような品質上の特性を重視することから、その製造工程においては茶葉の短時間の蒸熱とそれに続く低温乾燥というきめ細かな注意が払われている。
- Thus the characteristics of quality are emphasized, so that close attention is paid to a brief steaming with subsequent drying at low temperature in the manufacturing process.
- 川や沼等に生息する天然産のウナギは養殖や輸入した物に比べて蒸した後に蒲焼にしても弾力があり、噛むほどに滋味を愉しめるほどの歯ごたえがある。
- A natural eel which lives in a river or pond is more elastic than a farmed or imported eel even after being steamed and broiled, and its taste more enjoyable due to its chewable nature.
- その他に世界各国で、「穀物の粉」を水を加えて練って蒸しあげたものも、餅といい、日本では練り餅ともいうが、餅といえば搗き餅をさす場合が多い。
- In addition, a kind of food which is produced by adding water to 'grain powder,, kneading, and steaming the kneaded mixture, is also called mochi in various countries in the world and, in Japan, is also called neri-mochi (kneaded mochi), however, mochi often refers to tsuki-mochi in Japan.
- しかし中には本格的な食事を供す屋台もあり、ムールフリット(ムール貝を白ワインで蒸したものにフライドポテトが付く)などを扱っている店もある。
- However, there are French street stalls that serve conventional dishes such as: Moules Frites (mussel steamed with white wine and French fries (fried potatoes)).
- 煎茶(せんちゃ)とは緑茶すなわち不発酵茶の一種であるが、蒸熱により茶葉の酵素を失活させて製造する(蒸す)という点で世界的にも珍しい茶である。
- As sencha is a kind of green tea, i.e., non-fermented tea, its manufacturing method is uncommon in the world in the sense that steaming is used to deactivate the enzyme in the tea leaves.
- 真空蒸留用の塔に用いることができるように設計した充てん物であって、化学的にぬれ性を改善する処理を行った燐青銅製のもののうち、メッシュ状のもの
- Among filling materials designed to be usable in a vacuum distillation column, and phosphorus bronze subjected to a process that chemically improves wettability, those that are mesh-shaped
- 杵と臼で搗く機構の機械は商業化された場合に多く、小型のものは蒸した米をメーカー独自の特殊形状のヘラで練って十数分で搗いた餅と同じ状態になる。
- A mochi pounding machine based on the mechanism of pounding mochi using a pestle and a mortar is often used in commercial mochi production; and a small-sized machine kneads steamed glutinous rice using a spatula in a specific shape that is unique to the manufacturer of the machine, and makes mochi that is in a uniform state as that of pounded mochi in ten and several minutes.
- 壺焼きは、壺状の調理器の中で蒸し焼きにするもののほか、巻貝の貝殻をそのまま調理器として使う料理法をも意味するが、後者の料理法の代表的な事例。
- Tsuboyaki (literally, cook in a vase) means two things: one is to smother food in a vase-shaped cooker, and another is to use a snail shell itself as a cooker and process the snail, but usually, the latter cuisine is a typical example.
- これら新技術の登場は、たしかにコスト削減には役立ったが、外硬内軟といった蒸し米の基本を踏んでいないために酒質はさらに低下せざるをえなかった。
- These new techniques actually contributed to decrease costs, but the quality of sake had to declined furthermore because they didn't go through a fundamental step using the steamed rice with its outside hard and inside soft.
- また、理容室では髭剃などの際、髭や皮膚に水分を与え剃りやすい状態にする為に蒸しタオルが使われるが、これも広義の意味ではおしぼりの一種である。
- Steamed towels that are used in barbershops to provide moisture to facial hair and skin when shaving are also oshibori in the broad sense of the term.
- この制度があるため、単式蒸留焼酎製造メーカーの統計を見ると生産量と出荷量と実際にそのメーカーのブランドで販売された量が異なっていることがある。
- Because of this system, seeing the statistics of single distilled shochu makers, production and shipping volumes are sometimes different from the actual sales of the brands of the makers.
- しかし、ふっくらした生地を造るのに適した重曹成分や蒸しに適した高温の蒸気が確保できる温泉は限られており、多くは単なる土産物としての饅頭である。
- However, there are only few hot springs which have both sodium bicarbonate suited for making soft and full dough, and steam of high temperature required for steaming, therefore many of the manju called Onsen-manju are normal manju just as a souvenirs.
- 江戸時代の本草書『本朝食鑑』に、「焼酒は新酒の粕を蒸籠で蒸留して取る」とあるように、清酒が醸造される地域で焼酎といえば粕取り焼酎のことであった。
- Shochu meant Kasutori shochu for people in production area of shochu as it is written that 'shochu is produced by the distillation of fresh rice wine lees in a steam basket' in 'Honcho Shokkan,' a materia medica of the Edo period.
- 戦後は自転車やオートバイを利用することも多く、高く積み重ねた蒸籠を曲芸さながら肩に担いで片手でハンドルを握る姿は、いっとき蕎麦屋の象徴であった。
- After the war, bicycles and motorcycles began to be commonly used with the delivery man balancing a tall stack of numerous seiro on a shoulder with one hand while holding the handlebar with the other which was the symbolic sight of soba restaurant business at one time.
- 酒造りが近代化される明治時代以前は、精米は水車で行なわれ、半切り桶の中に蒸米と水をいれ、櫂(かい)で丹念にすりつぶすという大変な重労働であった。
- Before the Meiji period when sake brewing became modernized, yamaoroshi was extremely hard work: rice milling was conducted powered by a water wheel; then, steamed rice and water were put into a flat large tub and were patiently rammed with a mash paddle.
- この場合の加熱処理を殺青(さっせい、shāqīng)と呼び、また、これを蒸製により行なった場合を特に蒸青(じょうせい、zhēngqīng)と呼ぶ。
- The heat treatment mentioned above is called Sassei (shāqīng), and the heat treatment conducted by steaming is called Josei (zhēngqīng).
- ユズの実の上部を切り取り、そこから中身をくり抜いて柚釜を作り、そこにユズの果肉、もち米粉、上新粉、白味噌、砂糖などを混ぜたものを入れて蒸したもの。
- An upper part of citron fruit is cut away and the fruit is hollowed to create a yuzu (citron) cup, into which a mixture of citron flesh, glutinous rice flour, rice powder, white bean paste, and sugar, etc. are stuffed, and then the yuzu cup is steamed.
- 室町時代には一条兼良の著書「尺素往来」に、「索麺は熱蒸し、截麦は冷濯い」という記述があり、截麦(切麦)がうどんの前身と考える説が最も有力とされる。
- There is a description in 'Sekiso Orai' (Basic encyclopedia) written by Kanera (aka. Kaneyoshi) ICHIJO during the Muromachi period, 'Somen is steamed hot, while Kirimugi is washed in coldwater,' which strongly supports the theory that Kirimugi is the predecessor of Udon noodles.
- 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.
- 寒天印象材は弾力性があり細部再現性は良好であるが、寸法安定性が悪く水分を吸収すれば膨張し大気中に長時間放置すれば寒天内の水分が蒸発し収縮してしまう。
- The agar material offers the excellent elasticity needed to reproduce details, but it's inferior in dimensional stability so that it swells by absorbing moisture and contracts due to evaporation when exposed to the air for a prolonged period of time.
- ガス、電気又は蒸気を漏出させ、流出させ、又は遮断し、よって人の生命、身体又は財産に危険を生じさせた者は、三年以下の懲役又は十万円以下の罰金に処する。
- A person who causes gas, electricity, or steam to leak or flow out or to be cut off and thereby endangers the life, body or property of another person shall be punished by imprisonment with work for not more than 3 years or a fine of not more than 100,000 yen.
- 1853年、マシュー・カルブレース・ペリーによる浦賀への黒船来航(蒸気船)とかけた狂歌「泰平の眠りをさます上喜撰 たつた四杯で夜も寝られず」で有名。
- The brand is famous for the kyoka (comic [satirical] tanka) that played on words associated with the arrival of the Black Ships (jokisen [steamboat] in Japanese) by Matthew Calbraith PERRY, 'Jokisen is such a good tea that you have trouble sleeping at night with just four cups and rouses you from your quiet long sleep.'
- 古代から麻や楮の繊維から衣料を作ったが、特に楮の皮の繊維は「木綿(ゆふ)」と呼ばれ、剥いだ樹皮の繊維を蒸した後、水にさらして糸状に精製したものである。
- They made clothing from the fibers of hemp and kozo since ancient times, and especially the bark fibers of kozo was called 'yufu,' which was refined in thread-like form by steaming the fibers of peeled bark and exposing them to water.
- タラスケトウダラ・サメ・トビウオ・ホッケなどの魚肉に塩・砂糖・デンプン・卵白などを加えて練り、竹製や金属製の太い串に棒状に塗りつけ、焼くか蒸し上げる。
- Mix fish meat of suketo cod (Alaska Pollock, or Theragra chalcogramma), shark, flying fish and Atka mackerel with salt, sugar, starch and egg white and knead, then put on thick bamboo or metal sticks to be baked or steamed.
- これは、酒米処理の日本酒蒸しの時間を、従来の約1時間よりも、米のデンプンがアルファ化米する(糊状になる)までの20分程度に短縮するというものであった。
- This was a method to shorten the time of steaming rice for brewing sake from about one hour to about 20 minutes until rice became pregelatinized (starch gelatinization).
- また2006年に日本放送協会で放送された『ためしてガッテン』ではこの実験を行い、圧縮せず蒸らす方がキャベツの甘みが増し旨味を感じる、と科学的に検証した。
- And in the program called 'Tameshite Gatten' (Experience and Understand) broadcast by Japan Broadcasting Corporation (NHK) in 2006, experiments were conducted and it was scientifically confirmed that to steam without pressing enhances the sweetness and flavor of cabbage.
- 2006年にはJR西日本より旧二条駅舎(展示館)と扇形車庫・保存されている蒸気機関車一式・点検修理の工具一式などが、鉄道記念物準鉄道記念物に指定された。
- In 2006, the former Nijo Station building (gallery) and the semicircular garage, along with the preserved steam locomotives as well as inspection and maintenance equipment, etc. were designated as Railway Memorial Objects and Railway Semi-memorial Objects by JR West Japan.
- また、この施設自体が、現役の車両基地(梅小路運転区)であり、蒸気機関車や嵯峨野観光鉄道所有の国鉄DE10形ディーゼル機関車の検査・修繕も行なわれている。
- The facility itself is also an active depot (Umekoji Railyard), and carries out inspections and maintenance on steam locomotives and Japanese National Railways Diesel Locomotive Class DE10 owned by Sagano Scenic Railway.
- ちょうど植物が土中へ根を生やすように、酵母が蒸米の中へ菌糸を伸ばしていくことを破精込み(はぜこみ)といい、その態様を破精込み具合(はぜこみぐあい)という。
- The action of yeast elongating bacterial threads into steamed rice like a plant elongates its roots into the ground is called hazekomi and the conditions of hazekomi is called hazekomi conditions.
- これとは別に本館から少し離れた場所に「福知山鉄道館ポッポランド2号館」という建物があり、そこに国鉄C58形蒸気機関車56号機が1両そのまま保存されている。
- Apart from this, there is a building named 'Poppo Land II Fukuchiyama Railway Hall' where a whole car of Number 56, JNR steam locomotive C58 class is preserved.
- 渋いお茶をいかにしてまろやかなお茶にするかを研究した結果、蒸し時間を長くすることによって、茶葉の繊維を柔らかくし、渋味を取り去った緑茶を作る事に成功した。
- After researching how to make bitter tea milder, the tea leaf fibers were softened by steaming for a longer period of time to successfully produce a green tea from which the bitter taste had been eliminated.
- カストリとは、本来は酒粕を蒸留して作る伝統的な焼酎の一種であったが、当時は密造の粗悪な芋焼酎のことを指し、飲んだ後のコップが油ぎって汚れるのが特徴であった。
- Kasutori-sake was originally a kind of traditional shochu made by distilling of sake lees, but in those days it referred to illegal potato shochu of bad quality and was characterized by soiling a glass with oil after drinking it.
- 片白(かたはく)は、平安時代から江戸時代にかけての日本酒の醸造において、掛け米(蒸米)だけに精白米を用い、麹米には精米していない玄米を用いる製法のことである。
- Katahaku is a sake (Japanese rice wine) brewing method from the Heian to Edo periods which uses polished white rice only for the kakemai (steamed rice) and unpolished genmai (unpolished rice) for kojimai (malted rice).
- 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.
- 玄米茶(げんまいちゃ)は、番茶(稀に煎茶)を強火で加熱したものと、蒸してから炒って狐色になった玄米や爆ぜてポップコーン状になった玄米とを、ほぼ同量ずつ混ぜたもの。
- Genmaicha is a mixture of almost the same amount of bancha (coarse tea) or occasionally sencha green tea heated at high temperatures, and brown rice steamed and roasted until it gets a light ginger color or bursts like popcorn.
- 五〇〇ナノメートル超六〇〇ナノメートル未満の波長範囲で用いるように設計した金属蒸気レーザー発振器(銅レーザー発振器に限る。)であって、平均出力が四〇ワット以上のもの
- Metal vapor laser oscillators (limited to copper laser oscillators) designed for use within a wavelength range exceeding 500 nanometers and less than 600 nanometers, with an average output of 40 watts or more
- モダン焼き(「そばのせ」とも言う)は、関西風お好み焼きの一種で、具材に焼きそば用の茹でた(あるいは蒸した)中華麺を生地に混ぜ、または通常のお好み焼きに重ね、焼いたもの。
- Modanyaki (also called 'sobanose') is a kind of Kansaifu-okonomiyaki and as the ingredients, boiled (or steamed) Chinese noodles for yakisoba (fried soba) are mixed into dough or they are put on usual okonomiyaki and grilled.
- 円筒状の茶碗にミツバ・干し椎茸・ギンナン・ユリ根・蒲鉾(主に板蒲鉾)・鶏肉・魚肉・エビ・アナゴ・貝などの具材と、溶き卵に薄味の出し汁を合わせたものを入れ、蒸し器で蒸す。
- When you cook Chawan-mushi, you put all ingredients such as mitsuba (Japanese honewort), dried shiitake (mushroom), ginkgo nuts, lily bulbs, slices of kamaboko (boiled fish paste) (mainly ita-kamaboko (fish paste on a wooden board)), some pieces of chicken and fish meat, shrimp, conger eel, and shell into a cylindrical bowl, pour beaten egg mixed with bland soup, and steam it in a steam cooker.
- 他に、関西での調理法(正確には浜名湖・諏訪湖以西。)の特色である、蒸さずに蒲焼にして、飯の上に乗せた上に更に飯を乗せて蒸らす「飯蒸し」(ままむし)から来たという説がある。
- In addition, there is a theory that says that the name comes from 'mamamushi,' which is a special cooking method in the Kansai region (to be precise, in the areas to the west of Lake Hamana and Lake Suwa), in which the eel is broiled without first steaming it, placed on top of the rice, and then buried under additional rice in order to steam it.
- 温泉の蒸気熱を利用した地獄釜で蒸す地獄蒸し卵の他、別府地獄めぐり海地獄では、98度のコバルトブルーの温泉に、竹籠に入れた卵を直接浸してゆでた、地獄ゆで卵が名物となっている。
- Apart from jigoku steamed eggs which are steamed in a stone steamer which utilizes steam from a hot spring, at Umi jigoku hot springs on the Beppu Jigoku (Hell) Tour, the specialty is jigoku boiled eggs which are eggs that have been put in bamboo baskets and put directly into the 98℃ cobalt blue hot springs.
- 並酒(なみざけ)とは、平安時代から江戸時代にかけての日本酒の醸造において、掛け米(蒸米)、麹米ともに精米していない玄米を用いる製法で、また、その製法で造られる酒のことである。
- Namizake refers to a sake (Japanese rice wine) brewing method from the Heian to Edo periods which used genmai (unpolished rice) for both the kakemai (steamed rice) and the kojimai (malted rice), as well as the sake made using the method.
- 内容としては、心白発現率の大きさ、精米特性の態様、製麹性すなわち日本酒麹造りへの造りやすさ、日本酒麹造り(はぜこみ)の良し悪し、日本酒蒸し、粗タンパク質含有率などが挙げられる。
- Contents are the magnitude of the shinpaku manifestation rate, the aspect of seimai tokusei, the property of rice malt production (in other words, the ease of producing rice malt for sake), the merits and demerits for producing rice malt for sake (hazekomi), the nihonshumushi content of protein, etc.
- 山崎蒸溜所(やまざきじょうりゅうしょ、SUNTORY YAMAZAKI DISTILLERY)は、大阪府三島郡島本町山崎五丁目2番1号にあるサントリーのウイスキー蒸留所である。
- Suntory Yamazaki Distillery is Suntory's whisky distillery located at 5-2-1, Yamazaki, Shimamoto-cho, Mishima-gun, Osaka Prefecture.
- 「麹」の項に詳しく述べられているように、麹からは糖化作用のためのデンプン分解酵素のほか、タンパク質分解酵素なども出ており、これらが蒸し米を溶かし、なおかつ酒質や酒味を決めていく。
- As described in details in the section 'Koji,' koji produces proteolytic enzyme and so on, in addition to amylolytic enzyme for saccharification, and they melt rice and determine the quality and taste of sake.
- 手を加えて飲まれることもあり、チューハイなどのベースや、リキュールの材料、或いはカクテル作りの際に用いられたり、ジン (蒸留酒)・ウォッカなどの代用品として使用されることもある。
- It is also arranged in chuhai (a shochu-based beverage), a substance of liqueur, an ingredients for a cocktail, and a substitute for jin (distilled liquor) and vodka.
- ただし、昨今の日本酒には醸造アルコールという名称で、蒸留酒が添加されるケースが多々あり、そのような日本酒(いわゆるアル添酒)の場合、醸造酒とは言えないのではないかとの指摘もある。
- However, nowadays, there are many cases of Japanese sake added distilled alcohol in the name of 'brewage alcohol,' and some point out that the Japanese sake in that case (so-called 'alcohol-added sake') could not be called as brewage.
- 蒸留塔又は吸収塔であって、塔の断面積が〇・〇〇七八五平方メートルを超えるもののうち、内容物と接触するすべての部分が次のいずれかに該当する材料で構成され、裏打ちされ、又は被覆されたもの
- Among distillation or absorption columns with a cross section area exceeding 0.00785 square meters, those all parts that come into contact with the contents of which are composed of, lined with or coated with materials falling under any of the following
- その後、蒸しを丹念にほどこすなど杜氏たちの地道な研究が重ねられ、2000年ごろからは酒質として山田錦あたりと比べても遜色のない、しかし亀の尾独特の風味を活かした酒が造られるようになった。
- Since then, master brewers have heaped up low-profile researching efforts, such as careful steaming of rice malt, and, from around 2000, they have eventually enabled to manufacture high quality sake that is in no manner inferior than those made from Yamada-nishiki but emphasizes its own flavor.
- 抹茶は、有態に言えばチャノキの葉(茶の葉)を粉としたものだが、その製造工程が煎茶とは異なり、蒸すから乾燥させ、これを砕いて葉脈などの不純物を取り除き、さらに茶臼という臼でひいたものである。
- Powdered green tea is just tea powder made from leaves of tea plants (tea leaves), but its manufacturing process is different from that of green tea for brewing, since powdered green tea is firstly dried after being steamed, then pounded down to eliminate such impurities as the veins of leaves, and further ground by so called 'chausu' (a set of millstones for tea leaves.)
- 電子ビームにより蒸発させたコーティング材料を基材の表面に定着させる方法を用いるものであって、容量が八〇キロワットを超える電源装置を組み込んだもののうち、次のいずれかに該当する装置を有するもの
- Among coating devices that employ methods of affixing to the substrate surface coating materials that have been vaporized by electron beams, and that incorporate power supply devices with a capacity exceeding 80 kilowatts, those that have the equipment falling under any of the following
- 刹那無常とは、現象は一刹那一瞬に生滅するこというすがたを指し、相続無常とは、人が死んだり、草木が枯れたり、水が蒸発したりするような生滅の過程のすがたを見る場合を指していうと、説明されている。
- Momentary impermanence pointed out the form of one disappearing as setsuna (a moment or instant) and instance, and continuous impermanence indicated the life and death processes of humans dying, plants withering, and water evaporating.
- コンピュータを用いて制御することができる溶着速度の監視装置であって、二以上の元素をコーティングする際の溶着速度を制御するために蒸気流中におけるイオン化原子のホトルミネセンスの原理を利用するもの
- Deposition rate monitoring devices capable of achieving control by employing computers and that utilize the principle of ionized atom photoluminescence of ionized atoms occurring in vapor flow to control the rate of deposition when coating with two or more elements
- 世界的に温泉の利用形態は大きく分けて、入浴して体を休める(日本ではこれが主流)、入浴して療養する、入浴して楽しむ(泳ぐなど)、そして飲む(飲泉)、蒸気を利用する(サウナや蒸し風呂)に大別される。
- The purposes of the use of hot springs around the world are basically divided into several categories; namely, taking a rest through bathing (it is mainstream in Japan), recuperation by bathing, enjoying while bathing (such as swimming), drinking (drinking of hot spring water) and utilizing steam (sauna and steam bath).
- 麦芽又は麦を原料の一部とした酒類(同法第3条第7号から第17号までに掲げる酒類及び麦芽又は麦を原料の一部としたアルコール含有物を蒸留したものを原料の一部としたものを除く)で発泡性を有するものをいう。
- Low-malt beer is a carbonated alcoholic drink made from malt or barley and it excludes drinks referred to in the Act Section Three, Articles No.7 to No. 17 and beverages that include distilled alcohol-based ingredients made of malt or barley.
- 四段掛け(よんだんがけ / よだんがけ)とは、おもに日本酒普通酒などにおいて、醗酵が完了する直前に、日本酒日本酒度や日本酒甘辛度を微調整する目的で、酵素剤によって糖化した少量の蒸米を加えることである。
- Yondangake (or Yodangake) means to add a small amount of steamed rice that has been saccharified by enzymes at the last stage of fermentation for in order to slightly adjust the alcohol level or mildness or dryness of the sake.
- 茶葉を乾燥したり揉んだりする前に、茶葉の細胞がほぐれ成分が出るように通常は10秒から1分程度蒸すが、深蒸し茶は長い蒸し時間によって茶葉からの滲出成分が通常の煎茶より多くなり、濃くまろやかな味わいとなる。
- While tea leaves are normally steamed for between ten seconds and one minute prior to the drying or rubbing process so that the cells of tea leaves will soften and extracts its ingredients, the tea leaves are steamed for longer in the case of Fukamushi-cha so that the tea is further infused with its ingredients, making its taste richer and mellower than that of normal green tea.
- 中国や東南アジアの蓮飯(レンハン)中国語では荷葉飯(フーイエファン)ともいい日本で言う粽(ちまき)のことで粳米(うるちまい)や餅米(もちごめ)などをさまざまな食材と一緒に蓮の葉包みの蒸した物のことである。
- Renhan (rice wrapped in lotus leaf) in China and Southeast Asian countries, which is also called Heyefan in Chinese, refers to Chimaki (a rice dumpling wrapped in bamboo leaves) in Japan; it's a steamed dish made by wrapping Uruchimai (nonglutinous rice) or Mochigome (glutinous rice) with various foodstuffs in lotus leaves, and steaming the wrapped item.
- ただし、現在「醤油だんご」として各地に残るものは商品化しているため、蒸したままの柔らかい団子に生醤油をつけたものや、焼きながら醤油をつけたもの、あるいは、磯辺餅に似たものなど、既に古い製法からの変化が見られる。
- However, since 'soy sauce dumplings' that have remained in various districts are merchandised nowadays, there are variety of recipes that have changed from the old recipe, such as, dipping hot steamed dumplings into raw soy sauce, roasting and dipping dumplings into soy sauce, and something similar to Isobe rice cake.
- もちろん、原理からいえば、三段仕込みにおいて初添→仲添→留添と、投入する麹と蒸米を倍量にしていく延長として、さらにその倍量ずつを投入していくならば、四段仕込み、五段仕込み…といったことも方法としては可能である。
- Of course, it is possible in principle to extend sandan-jikomi into four, five and more steps by increasing the amount of yeast and steamed rice, doubling the amount of the previous step as steps progress such as hatsuzoe, nakazoe and tomezoe during the sandan-jikomi.
- この法律において「特定設備」とは、石油蒸留設備(経済産業省令で定める基準に従つて算定した一日の処理能力が百五十キロリットル以上のものに限る。)その他石油の精製の用に供する設備であつて経済産業省令で定めるものをいう。
- The term 'Specified Facilities' as used in this Act mean Oil distillation facilities (only those that have a processing capacity of more than 150 kiloliters per day calculated on the basis of criteria determined in the Ordinance of the Ministry of Economy, Trade and Industry) and other facilities provided for oil processing and designated in the Ordinance of the Ministry of Economy, Trade and Industry.
- 日本にもたらされ、平安時代には国内で栽培されるようになったであろう茶は、春に摘み取った新芽(または古葉)を蒸すか、ゆでるかして加熱処理し、その後「ほいろ」(現在のものとは構造がちがう)や日光にて乾燥させて仕上げる。
- Tea that was brought and cultivated in Japan during the Heian Period was made from the new (or old) leaves picked in spring and heat treated by steaming or boiling before being dried in sunlight in 'hoiro' (the structure is different from modern one).
- 未選別の中間加工品、茎・芽・硬葉等を含んだ茶葉(生葉)を蒸熱、揉み操作、乾燥等の加工処理を経て製造され仕上げ茶として再製する以前のいわゆる荒茶をそのまま販売する際に「青柳」と称する場合もあるので区別の必要なことがある。
- Sometimes, so-called Aracha (unsorted green tea) is sold as 'Aoyagi', it is necessary to make a distinction between such unfinished tea and refined Aoyagicha, which should be prepared by steaming, crumpling or drying, unpicked, half-finished products, or tea leaves (raw tea leaves) including stems, buds, and hard leaves,
- この温泉法第2条(定義)によると、温泉とは、以下のうち一つ以上が満たされる「地中からゆう出する温水、鉱水及び水蒸気その他のガス(炭化水素を主成分とする天然ガスを除く。)」と定義されている(法的な定義による広義の温泉)。
- According to Article 2 (Definition) of the Hot Spring Law, hot spring is defined as 'hot water, mineral water, and water vapor and other gas (excluding natural gas of which principal component is carbon hydride) that satisfies one or more of the following criteria' (hot spring in broad sense based on the law).
- ①酒場、料飲店が自分の店で販売(飲酒)することを目的に蒸留酒類と酒以外の物品(梅など)を混和する場合および焼酎と水を事前に割っておいたものを提供するいわゆる前割りには酒税法に定められているみなし製造の規定を適用しない。
- 1 The provisions of the Liquor Tax Law concerning deemed production are not applied to cases where bars and restaurants mix goods, other than alcohol (like ume), with spirits or when so-called maewari, which is shochu mixed with water in advance, is offered for the purpose of selling the beverages (for drinking) in their premises.
- 原料・出所がまったく不明、甚だしい例では人体に有毒なメチルアルコールを水で薄めたものまで売られる始末で、これら悪酔い確実な代物が俗に「カストリ」と総称されたため、一般にも「カストリ=粗悪な蒸留酒」というイメージが定着した。
- The ingredients and manufacturers were unknown and watered-down methyl alcohol, toxic to humans, was sold at worst and all the bad products that made people sick, were commonly called 'kasutori' and therefore a common image was established that kasutori were bad distilled liquors.
- 蒸した山芋をうらごしして砂糖と炊いたもの(薯蕷煉り切り)や、白餡を寒天で固めたもの(きんとん餡、天餡)、白餡を求肥でつないだもの(煉り切り)を、色々な色にそめ、うらごし器でそぼろ状にし、餡などの芯にうえつけて季節を表現する。
- Followings are colored variously, pureed into mince, and decorated on the core of An (bean jam) and others to express the seasons; Joyo-nerikiri which steamed and strained yamaimo (Japanese yam) is simmered with sugar and cooked, kinton-an or ama-an which is white sweet bean paste jellied by kanten (Japan agar), and nerikiri which white sweet bean paste is mixed with gyuhi (Turkish delight).
- 箱麹法より、さらに簡略化された日本酒床麹法(とここうじほう)では、箱状の道具は用いず、麹室に設けられた大きな台のうえに蒸し米を広げ、そこへ麹菌を振りかけると、その台に乗せたまま日本酒蓋麹法からあとの熱を冷ます工程をおこなう。
- The simplified hako-koji method called toko-koji (floor koji) does not use a box but spreads the steamed rice on top of a huge counter placed in a koji culture room, where koji spores are spread on it, and it is cooled down while still on the counter as in the futa-koji method for making nihonshu.
- 1957年(昭和32年)から1970年(昭和45年)まで福知山機関区(後の福知山電車区)に配属されていた蒸気機関車で、1973年(昭和48年)に廃車された後、生野町立(当時、後に市町村合併により朝来市立)生野小学校に保存されていた。
- The steam locomotive was assigned to Fukuchiyama Engine Depot (later Fukuchiyama Rail Depot) from 1957 to 1970, and after it was retired in 1973, it was preserved in the Ikuno town-run Ikuno Primary School (later changed to Asago city-run Ikuno Primary School due to merging of cities towns and villages).
- 1984年にサントリーが発売した「サントリーチューハイ(一部ブランド名のみ)」はその名の通りビールを焼酎(小麦からつくった蒸留酒)で割ったもので、今日でいう「第三のビールリキュール(発泡性)(1)に分類されるもの」のルーツ的な商品であった。
- Suntory Chu-hi' sold by Suntory in 1984 was, as its name suggested, a mixture of beer and shochu (distilled spirit made from wheat) and is considered the root of today's classification of 'third beer classified into liqueur (sparkling)(1).'
- しかし、「本格焼酎」の呼称を用いる基準が必ずしも明確でなかったことから議論が生じ、その結果2002年11月1日に前述の省令の一部改正により基準が強化され、以下に掲げるアルコール含有物を蒸留したものでなければ本格焼酎と名乗ることはできなくなった。
- But it generated a discussion about the standard not being clarified enough to use the name 'Honkaku Shochu,' as the result, on November 1, 2002 the standard was strengthened by partial revision of the law mentioned above and it became impossible to name it Honkaku Shochu except for shochu produced by distillation of alcohol-containing substances as below:
- 摘んだチャノキの若芽の飲用成分を抽出し易くし、かつ保存性を高めるために、まずこれを数秒から数分間蒸した後、焙炉(ほいろ)と呼ばれる40℃から50℃に加温された台の上で、手で茶葉をほぐす、こねる、揉むなどの作業を行って乾燥させながら煎茶に仕上げてゆく。
- Picked tea buds are steamed for between several seconds and several minutes so that drinkable ingredients can be extracted more easily and the tea has a longer shelf-life, before going through processes including crumbling, kneading, and rolling by hand on a plate called a hoiro (tea drying hot plate) heated to around 40 to 50 ℃ as the tea leaves dry out and become sencha.
- 1972年10月10日、日本国有鉄道により日本の鉄道開業100周年を記念して京都市下京区にある梅小路機関区の扇形庫を活用して開設され、1世紀にわたり、日本の鉄道輸送を支え続けた蒸気機関車を貴重な産業文化財と位置づけ、その動態保存を目的とした日本初の施設である。
- On October 10, 1972, the Japan National Railway opened a semicircular garage at the Umekoji engine yard in Shimogyou-ku, Kyoto in celebration of the 100th anniversary of the first railway in Japan. The first of its kind, this facility preserves working steam locomotives, honoring them as precious artifacts of industrial culture that supported the Japanese rail transport system.
- 例えば1546年に薩摩国に上陸したポルトガルの商人ジョルジェ・アルバレス(フランシスコ・ザビエルにヤジロウを紹介し訪日を促した人物)は、当時の日本人が米から作る蒸留酒(原文ではorraquaオラーカアラビア語のアラクに由来するポルトガル語)を常飲していたことを記録に残している。
- For example, in 1546 Jorge Alvares, a merchant from Portugal who landed in Satsuma Province (who introduced Francisco Xavier to Yajiro and encouraged him to go to Japan) recorded that the Japanese at the time used to drink distilled liquor (written as orraqua in the original: a Portuguese word originated from araq in Arabic) made from rice.
- 段仕込み(だんじこみ)とは、日本酒の醸造工程の一つである日本酒醪(もろみづくり)において、その前の工程で造られた日本酒酒母(しゅぼ)もしくは酛(もと)へ、日本酒麹と日本酒蒸しマイを三段階に分けて加えていくことによって、酵母に対して適応可能なゆるやかな環境変化を与え、その活性を損なわないようにする工夫のこと。
- Danjikomi is one of the brewing steps and means of making unfiltered Japanese sake where the yeast and rice are added over three steps to the yeast mash or moto (another term for sake producing yeast) to provide a mild environmental change for yeast to adapt to while not losing its productivity.
- 酒税法が制定された1940年以来、単式蒸留焼酎(乙種)は酒税の保全や過当競争防止等の理由にてムギ・米・サツマイモ・ソバの主要4品種については新規製造免許を認めない方針によって、製造の新規参入ができない状態が長らく続いていたが、聖域なき構造改革の一環として国税庁が2005年に規制緩和の見解を示し、一部地域・条件付きながら2006年以降に新規免許が認められる事となった。
- Since the Liquor Tax Law was established in 1940, to maintain the liquor tax and prevent a price war of single distilled shochu (group Otshu), for four major varieties of barley, rice, sweet potato, buckwheat admitting new manufacturing licenses were refused and production couldn't commence for a long time, but in 2005 as a part of structural reform without sanctuaries, the National Tax Agency presented its views on the relaxation of regulations and admitted new licenses from 2006 though it was limited in areas and with conditions.