蒸す: 59 Terms and Phrases

• 蒸す
• to steam
• to poultice
• to be sultry
• Steaming

• を蒸す
• foment

• 野菜をただ蒸す
• just steam the vegetables

• ワインで蒸すか焼く
• steamed in wine or baked

• 蒸すことで掃除する
• clean by means of steaming

• 粽は笹に巻いて蒸す。
• Chimaki (rice dumpling) is wrapped in bamboo leaves and steamed.

• 関東では、焼く前に蒸す。
• In Kanto, eel is steamed before broiling.

• 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.

• 普通に蒸すよりも淡麗辛口に仕上がる。
• It can produce sake with crispy and dry taste in comparison to the normal steaming method.

• 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.

• 蒸篭（せいろう）に入れて、糯米を蒸す。
• Then, put the glutinous rice in seiro (a bamboo steamer) and steam it.

• 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.

• ケーキに似た蒸すか、煮たこくのあるプディング
• a rich steamed or boiled pudding that resembles cake

• 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.

• 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.

• 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.

• 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

• 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.

• 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.

• 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.

• 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.

• 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.

• （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.)

• 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.

• そこへデンプンを分解する耐熱性の酵素剤を加えて100℃ほど蒸気で蒸す。
• The heat-stable enzyme, which breaks down the protein, is added to the liquid, which is then cooked with steam of about 100 degrees Celsius.

• 蒸すか、茹でるか、強火で炒めるか、または生でコールスローにして使用できる
• may be steamed or boiled or stir-fried or used raw in coleslaw

• 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.

• 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.

• 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'.

• 子芋を皮ごと蒸す、または茹でたものを、塩や味噌などの調味料で味をつけて食する。
• Small satoimo taro potatoes are steamed with their skins on and eaten with condiments such as salt or miso paste.

• どんぶりに盛り付け蓋をして蒸籠で蒸す店と一人前の蒸籠に盛り付けて蒸す店がある。
• Some restaurants serve sushi in a bowl covered with a lid after steaming it with seiro, but some serve sushi in individual-sized seiro after steaming it.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 蒸し器の蒸篭に清潔なサラシやサラシより粗めの蒸し布を敷き、水切りしたもち米を開けて蒸し布でくるんだ後、蒸す。
• A steaming cloth, a clean bleached cotton cloth or a cloth which is rougher than the cotton cloth is spread on the steaming basket of a steamer and glutinous rice from which water has been removed is put on the cloth and is wrapped in the cloth and, thereafter, the glutinous rice is steamed.

• 普通に蒸すよりも淡麗辛口に仕上がる（焙炒造りの上撰・佳撰の日本酒度は+10。一般的な豪快の上撰・佳撰は+4）。
• Sake is produced to be cool and dry compared to the ordinary steaming (the degree of Japanese sake of high-class and regular sake produced by torrefaction are +10 and that of high-class and regular sake of ordinary gokai is +4.)

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 高温糖化法（こうおんとうかほう）とは、日本酒の現代の製法の一つで、精米を蒸す代わりに高熱によってデンプン質をα化し、これに麹と酵母を加えて醗酵させて造る方法である。
• Koon-toka-ho is a Japanese sake-making method used today, in which the starch component of polished rice is gelatinized not by being steamed but by being heated at a high temperature, and then is fermented with the rice malt and yeast that is added at the next stage.

• 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.

• 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.

• 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.)

• 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.

• 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).