豆: 1000 Terms and Phrases
- 豆
- legume (esp. edible legumes or their seeds, such as beans, peas, pulses, etc.)
- soya bean (soybean)
- soy (Glycine max)
- female genitalia (esp. the clitoris)
- kidney
- miniature
- tiny
- child
- Mame
- Mamesaki
- midget
- 鵲豆
- hyacinth bean (Lablab purpureus)
- 鶉豆
- pinto bean
- mottled kidney bean
- 俎豆
- ancient altar of sacrifice
- 扁豆
- lentil (Lens culinaris, Lens esculenta)
- Dolichos seed
- 炒豆
- parched or roasted beans (or soybeans)
- 小豆
- adzuki beans
- Azuki
- Komame
- Shouzu
- Daizu
- Azuki beans
- 雛豆
- chickpea (Cicer arietinum)
- garbanzo bean
- 蚕豆
- broad bean
- horse bean
- fava bean
- 枝豆
- edamame (green soybeans)
- 青豆
- large green soybean
- green peas
- Aomame
- 蝶豆
- butterfly pea (Clitoria ternatea)
- Asian pigeonwings
- 底豆
- blister (on the sole of the foot)
- corn
- 大豆
- soya bean (soybean)
- soy (Glycine max)
- Oomame
- Daizu
- Soybeans
- 黒豆
- black soy bean
- Kurozu
- Kuromame
- 空豆
- broad bean
- horse bean
- fava bean
- 花豆
- scarlet runner bean
- flower bean
- 豆本
- miniature book
- Toumoto
- Mamemoto
- 豆偏
- kanji 'bean' radical at left
- 豆類
- pulse (edible seeds of various leguminous crops)
- plant yielding pulse
- Edible legumes
- 蜜豆
- mixture of boiled beans, jelly cubes, fruit pieces and molasses
- 木豆
- pigeon pea (Cajanus cajan)
- 納豆
- natto (fermented soybeans)
- Natto (fermented soy beans)
- Nattō
- 巴豆
- purging croton (Croton tiglium)
- 豆腐
- tofu
- bean-curd
- Toufu
- Tofu (bean curd)
- 豆桜
- Fuji cherry (Prunus incisa)
- 豆鹿
- chevrotain (Tragulidae spp.)
- mouse deer
- 豆球
- miniature light bulb
- midget lamp
- miniature bulb
- 豆科
- Fabaceae (pea family of plants)
- 藤豆
- hyacinth bean (Lablab purpureus)
- 豆粕
- bean cake
- soybean (oil) meal
- 豆板
- candied bean slab
- honeycomb
- Mameita
- honeycombed
- Gozinaki
- 豆乳
- soy milk
- soybean milk
- Soymilk
- Tonyu (soybean milk)
- 幡豆
- Hazu
- Hatazu
- Hatamame
- Habu
- 塩納豆
- Shio natto (natto made in Kochi Prefecture, fried with salt and rice bran)
- 堅豆腐
- Kata-dofu (hard tofu)
- 五色豆
- Goshikimame (five-colored sweets)
- Goshiki-mame (five-colored roasted sweet beans)
- 伊豆山
- Izusan
- Izuyama
- Idzuyama
- 伊豆国
- Izunokuni
- Izu Province
- 豌豆豆
- pea (Pisum sativum)
- green pea
- 莢豌豆
- peas
- garden peas
- field peas
- 炒り豆
- parched or roasted beans (or soybeans)
- 伊豆肇
- Izu Hajime (h) (1916.7.6-)
- 小豆飯
- rice boiled with adzuki beans
- 小豆鱒
- rock cod
- black-saddled grouper
- 小豆蒄
- cardamom (Elettaria cardamomum)
- cardamon
- 小豆粥
- rice gruel with adzuki beans
- Azuki-gayu (rice and azuki bean porridge)
- 三度豆
- common bean
- pea (Fukushima, Niigata pref.)
- 四角豆
- winged bean (Psophocarpus tetragonolobus)
- 臭豆腐
- fermented tofu
- stinky tofu
- smelly tofu
- Chou do fu
- 大豆油
- soybean oil
- Oilofsoybean(Soybeanoil)
- 大豆粕
- soybean cake
- Soybean meal
- 煎り豆
- parched or roasted beans (or soybeans)
- 煎豆腐
- boiled and seasoned tofu
- 大角豆
- black-eyed pea (Vigna unguiculata)
- cowpea
- Sasagi
- 黒豆木
- bog bilberry (Vaccinium uliginosum)
- northern bilberry
- 凍豆腐
- frozen tofu
- dried bean curd
- ライ豆
- lima bean (Phaseolus lunatus)
- butter bean
- そら豆
- broad bean
- horse bean
- fava bean
- 紅大豆
- benidaizu soybean
- crimson soybean (trad. grown in Yamagata)
- 隠元豆
- common bean (Phaseolus vulgaris)
- kidney bean
- navy bean
- wax bean
- green bean
- string bean
- French bean
- Ingen-mame (隠元豆) (Common bean)
- 甘納豆
- sugared red beans
- Ama natto (sugared red beans)
- Amanatto
- Amanattō
- 奴豆腐
- cubed tofu (often served cold)
- 豆腐皮
- tofu skin
- dried beancurd
- delicacy made from the skin of gently boiled soybean milk
- 豆瓣醤
- broad bean chili paste (Chinese seasoning) (chi: doubanjiang)
- 豆腐屋
- tofu seller (maker)
- Toufuya
- 南京豆
- peanut (Arachis hypogaea)
- 味噌豆
- soybean
- soybeans boiled until soft for making miso
- 氷小豆
- bowl of shaved ice with boiled adzuki beans
- 氷豆腐
- frozen tofu
- dried bean curd
- 肉豆蒄
- common nutmeg (tree) (Myristica fragrans)
- 年の豆
- beans of the bean-scattering ceremony
- 納豆菌
- bacillus subtilis natto
- Bacillus subtilis var natto
- 豆撒き
- sowing beans (or pulses, etc.)
- scattering parched beans (to drive out evil spirits)
- Mame maki (Bean-throwing ceremony)
- 豆蒔き
- sowing beans (or pulses, etc.)
- scattering parched beans (to drive out evil spirits)
- 豆象虫
- bean weevil (any leaf beetle of subfamily Bruchinae)
- 豆まき
- sowing beans (or pulses, etc.)
- scattering parched beans (to drive out evil spirits)
- 豆黄金
- Japanese beetle
- Popillia japonica
- 豆斑猫
- bean blister beetle (Epicauta gorhami)
- 豆板銀
- name of an Edo-period coin
- Mameitagin (an Edo-period type of coin)
- 豆板醤
- broad bean chili paste (Chinese seasoning) (chi: doubanjiang)
- 豆台風
- small typhoon
- midget typhoon
- 豆知識
- trivia
- bits of knowledge
- Useful Information
- 豆電球
- miniature light bulb
- midget lamp
- 豆鉄砲
- peashooter
- Pea shooter (toy)
- 豆満江
- Toumankou
- Tumen River
- 売豆紀
- Mizuki
- Mezuki
- Medzuki
- 幡豆郡
- Hazugun
- Hazu District, Aichi
- 豆田町
- Mamedachou
- Mamedamachi
- 浜名豆
- Hamanatto (h) (1977.3.28-)
- 小豆澤
- Azukisawa
- Azukizawa
- Azusawa
- Shouzuzawa
- 小豆畑
- Azuhata
- Adzukihata
- Odzuhata
- Kozubata
- Kotouda
- Kotoubatake
- 小豆島
- Azushima
- Shouzushima
- Shoudoshima
- Shōdo Island
- 揚げ納豆
- Age natto (fried natto)
- 干し納豆
- Hoshi natto (sun-dried natto)
- 濃い豆乳
- Tofu made using concentrated soy milk
- 寄せ豆腐
- Yosedofu (fresh tofu)
- 乾燥豆腐
- Kanso dofu (dried tofu)
- 玉子豆腐
- Tamago dofu (egg tofu)
- 牛乳豆腐
- Gyunyu dofu (milk tofu)
- 温泉納豆
- Onsen natto (hot spring fermented soybeans)
- 伊豆見元
- Izumi Hajime (1950-)
- 豌豆まめ
- pea (Pisum sativum)
- green pea
- 炒り豆腐
- boiled and seasoned tofu
- 伊豆富人
- Izu Tomito (h) (1888.9.20-1978.4.13)
- 伊豆熱川
- Izuatagawa
- Izuatsugawa
- 伊豆諸島
- Izushotou
- Izu Islands
- 揚げ豆腐
- sliced deep-fried tofu
- 小豆象虫
- adzuki bean weevil (Callosobruchus chinensis)
- 焼き豆腐
- grilled tofu
- Yakidofu (grilled tofu)
- Yaki-Dofu
- 黒豆の木
- bog bilberry (Vaccinium uliginosum)
- northern bilberry
- 田楽豆腐
- skewered pieces of tofu baked and coated with miso
- 煎り豆腐
- boiled and seasoned tofu
- ゴマ豆腐
- crushed sesame seeds boiled in water and chilled like tofu
- ヒヨコ豆
- chickpea (Cicer arietinum)
- garbanzo bean
- カカオ豆
- cacao bean
- cocoa bean
- お多福豆
- large broad bean
- Otafuku-mame (literally, many-happiness beans)
- ごま豆腐
- crushed sesame seeds boiled in water and chilled like tofu
- ひよこ豆
- chickpea (Cicer arietinum)
- garbanzo bean
- レンズ豆
- lentil
- Lens culinaris
- 杏仁豆腐
- dessert of powdered and jellied apricot kernels with fruit
- Chinese-style fruit punch
- almond jelly
- Annindofu (almond jelly)
- 高野豆腐
- freeze-dried tofu
- Freeze-dried bean curd
- Koya-dofu
- Koyadofu (freeze-dried been curd)
- 胡麻豆腐
- crushed sesame seeds boiled in water and chilled like tofu
- Goma-dofu (crushed sesami seeds boiled in water and chilled like tofu)
- Goma-dofu (crushed sesame seeds boiled in water and chilled like tofu)
- 豆腐に鎹
- having no effect
- waste of effort
- Clamp into tofu
- 豆腐よう
- Okinawan-style fermented tofu
- 豆腐一丁
- one cake of bean curd
- 麻婆豆腐
- Sichuan style bean curd (chi:)
- mapo doufu
- mapo tofu
- 南伊豆町
- Minamiiduchou
- Minamiizu, Shizuoka
- 豆成勝博
- Mamenari Katsuhiro (1949-)
- 豆自動車
- midget car
- miniature car
- 火山豆石
- accretionary lapilli
- pisolite
- いんげん豆
- common bean (Phaseolus vulgaris)
- kidney bean
- navy bean
- wax bean
- green bean
- string bean
- French bean
- そぼろ納豆
- Soboro natto (natto mixed with kiriboshi daikon (thinly sliced and dried strips of daikon))
- おぼろ豆腐
- Oboro tofu (half-curdled tofu produced in the making of tofu)
- 南禅寺豆腐
- Nanzenji tofu (tofu of Nanzen-ji Temple)
- 伊豆実成寺
- Izu Jitsujo-ji Temple
- 伊豆半島説
- The Izu Peninsula theory
- 伊豆急行線
- Izukyuukousen
- Izu Kyuko Line
- 伊豆稲取駅
- Izuinatori Station (st)
- 伊豆高原駅
- Izukougen Station (st)
- 愛島小豆島
- Medeshimaazukishima
- 伊豆北川駅
- Izuhokkawa Station (st)
- 伊豆熱川駅
- Izuatagawa Station (st)
- 伊豆仁田駅
- Izunitta Station (st)
- 伊豆多賀駅
- Izutaga Station (st)
- 伊豆長岡駅
- Izunagaoka Station (st)
- 伊豆大川駅
- Izuookawa Station (st)
- 小豆アイス
- ice cream mixed with adzuki bean paste
- マーボ豆腐
- Sichuan style bean curd (chi:)
- mapo doufu
- mapo tofu
- エンドウ豆
- pea (Pisum sativum)
- green pea
- 絹ごし豆腐
- silken tofu
- soft tofu
- 狐に小豆飯
- risky thing to do (like feeding a fox)
- 絹漉し豆腐
- silken tofu
- soft tofu
- 納豆と衛生面
- Natto and its hygienic aspects
- 伊豆急下田駅
- Izukyuushimoda Station (st)
- 碾き割り納豆
- natto made from ground soybeans
- マーボー豆腐
- Sichuan style bean curd (chi:)
- mapo doufu
- mapo tofu
- きぬごし豆腐
- silken tofu
- soft tofu
- ひきわり納豆
- natto made from ground soybeans
- Hikiwari natto (crushed natto)
- 揚げ出し豆腐
- deep-fried tofu
- Agedashi dofu (lightly fried tofu)
- Agedashi tofu
- 幡豆郡一色町
- Hazugun'isshikichou
- 伊豆小笠原弧
- Bonin Arc
- Izu-Ogasawara Arc
- 伊豆山稜線歩道
- Izusanryousenhodou
- 伊豆国分寺塔跡
- Izukokubunjitouato
- 阿豆佐味大神社
- Azusamiten Shrine
- 羽豆神社の社叢
- Hazujinjanoshasou
- 豆腐にかすがい
- having no effect
- waste of effort
- 熱海町上伊豆島
- Atamimachikamiizushima
- 熱海町下伊豆島
- Atamimachishimoizushima
- コーヒー豆徴候
- coffee-beans sign
- 伊豆小笠原海溝
- Izu-Ogasawara Trench
- 小豆島ゴルフ場
- Shoudoshima golf links
- - 舞妓の豆撒き
- Beans are thrown by maiko girls.
- 沖縄県の糸満豆腐
- Itoman dofu (tofu of the Itoman area) in Okinawa Prefecture
- 沖縄県の湯し豆腐
- Yushi Dofu (fluffy tofu from Okinawa) in Okinawa Prefecture
- 沖縄県の豆腐よう
- Tofuyo (fermented tofu) in Okinawa Prefecture
- 熊本県のすぼ豆腐
- Subo dofu (tofu made in the same manner as tsuto dofu)in Kumamoto Prefecture
- 原料としての大豆
- Soybeans as raw materials
- 揚げ豆腐の一種。
- A kind of deep-fried tofu.
- 黒豆(くろまめ)
- Kuromame (simmered black beans)
- 伊豆下田ゴルフ場
- Izushimoda golf links
- 伊豆国際ゴルフ場
- Izukokusai golf links
- レシチン 大豆製
- Lecithin,fromsoybean
- カゼイン 大豆製
- Casein,fromsoybean
- 蛋白粉末 大豆製
- Proteinpowder,fromsoybean
- 伊予豆比古命神社
- Iyozuikonomikotono Shrine
- 伊豆大仁ゴルフ場
- Izuoohito golf links
- 伊豆田坂トンネル
- Idutazaka tunnel
- 南伊豆国民休暇村
- Minamiizukokuminkyuukamura
- 小豆島民俗資料館
- Shoudoshimaminzokushiryoukan
- 豆腐に関する慣用句
- Common expressions related to tofu
- 豆腐加工品と関連品
- Processed foods of tofu, and related foods
- 岡山県のすまき豆腐
- Sumaki dofu (tofu made in the same manner as tsuto dofu) in Okayama Prefecture
- 伊豆ぐらんぱる公園
- Izuguranparu Park
- 伊豆箱根鉄道駿豆線
- Izuhakonetetsudousunzusen
- Izuhakone Railway Sunzu Line
- 伊豆天城ハイランド
- Izuamagi highland
- 大豆を水に漬ける。
- Soak the soybeans in water.
- 小豆島スカイライン
- Shoudoshima Skyline
- 富山県五箇山の岩豆腐
- Iwa-dofu (rock tofu) in Gokayama, Toyama Prefecture
- 秋田県の豆腐カステラ
- Tofu kasutera (tofu cake) in Akita Prefecture
- 緑豆餡(リョクトウ)
- Mung bean paste
- 小豆粥(あずきがゆ)
- Azuki bean porridge
- Azukigayu (Azuki bean kayu)
- 奈良豆比古神社の翁舞
- Okinamai of Narazuhiko-jinja Shrine
- 豆腐、生揚げ、油揚げ
- Soybean curd, Fried soybean curd, Deep-fried soybean curd
- 伊豆エメラルドタウン
- Izu Emerald Town
- 伊豆にらやまゴルフ場
- Izunirayama golf links
- ウレアーゼ ナタ豆製
- Ureasejackbeanmeal
- 伊豆箱根鉄道大雄山線
- Izuhakonetetsudoudaiyuuzansen
- Izuhakone Daiyuzan Line
- 伊豆箱根鉄道駿豆本線
- Izuhakonetetsudousunzuhonsen
- 富士箱根伊豆国立公園
- Fuji-Hakone-Izu National Park
- 長崎県五島列島の潮豆腐
- Shio-dofu (saltwater tofu) in Goto-retto Islands, Nagasaki Prefecture
- 山口県祝島の祝島石豆腐
- Iwaishima ishi-dofu (hard tofu of Iwai-shima Island) in Iwai-shima Island, Yamaguchi Prefecture
- 長崎県壱岐市の壱州豆腐
- Ishu dofu (Ishu's tofu) in Iki City, Nagasaki Prefecture
- 熊本県の豆腐の味噌漬け
- Tofu preserved in miso in Kumamoto Prefecture
- ---ススキ、枝豆、栗
- Japanese pampas grass, edamame (green soybeans) and chestnuts
- 阿豆佐和気神社の大クス
- Azasawakijinjanoookusu
- 鳩が豆鉄砲を食ったよう
- like a pigeon who's been shot by a peashooter (i.e. wide-eyed in shock)
- 納豆は本当に体に良い。
- Natto is really good for you.
- 動物にも食される木綿豆腐
- Momendofu, which also serves as animal feed
- 納豆汁によく用いられる。
- It is often used for natto jiru.
- ご飯や豆腐にかけて食す。
- It can be relished by sousing it over boiled rice or tofu soybean curd.
- 緑豆粥(りょくとうがゆ)
- Mung bean porridge
- 伊豆スカイラインゴルフ場
- Izu Skyline golf links
- リポキシダーゼ, 大豆製
- Lipoxidase,soybeans
- 天親造(婆藪般豆菩薩造)
- Written by Tenjin (Vasubandhu Bosatsu)
- 同年伊豆国へと配流される。
- Later that year, he was exiled to the Izu Province.
- 具は豆腐が良く食べられる。
- The most popular ingredient is tofu.
- 豆は事前に下茹でしておく。
- In advance, parboil the beans or peas.
- 豆腐の角に頭をぶつけて死ね
- take a long walk off a short pier
- go stick your head in a pig
- bash your head against the corner of a block of tofu and die
- Die by bumping your head on the corner of tofu
- 豆の皮をむくようにたやすい
- easy as shelling peas
- 大豆トリプシンインヒビター
- soybean trypsin inhibitor
- SBTI
- 納豆独特の臭いも目立たない。
- The characteristic odor of natto isn't too strong.
- 熊本県球磨郡五木村の五木豆腐
- Itsuki dofu in Itsuki-mura, Kuma-gun, Kumamoto Prefecture
- 伊豆実成寺とその旧末寺4ヶ寺
- Izu Jitsujo-ji Temple and its former 4 branch temples
- 豆かん:マメと寒天のみのもの
- Mamekan: Contains only beans and cubes of agar gelatin.
- 豆を撒く際には掛け声をかける。
- In concert with their throwing actions, the throwers shout.
- - 小豆を砂糖で煮詰めたもの。
- These are types of bean paste made by boiling azuki with sugar.
- 11月に伊豆の大仁へ流された。
- In November Ninkan was banished to Ohito, Izu.
- 「金山寺味噌」・「金山寺納豆」
- Kinzanji-miso,' 'Kinzanji-natto'
- マルキン忠勇記念館(小豆島町)
- Marukin Chuyu Memorial Hall (Shodo-shima Island town)
- 伊豆実成寺(静岡県、 日蓮宗)
- Izu Jitsujo-ji Temple (Shizuoka Prefecture, Nichiren Sect)
- - 主に焼き豆腐が用いられる。
- Yakidofu is mainly used.
- コーヒー豆のように小麦色をして
- brown as a berry
- 二つの豆のように非常によく似て
- like as two beans
- - 舞妓(京都から出張)の豆撒き
- Beans are thrown by maiko (apprentice geisha girls) dispatched from Kyoto on business.
- 福島県南会津郡南会津町のつと豆腐
- Tsuto dofu (tofu rolled in a bamboo mat and boiled) in Minamiaizu-machi, Minamiaizu-gun, Fukushima Prefecture
- 節分の鬼を豆によって退治する話。
- The Setsubune Festival features the throwing of beans to ward off evil spirits.
- A Setsubun story of eliminating demons by throwing roasted soybeans.
- 豆腐に乗せて食べることが一般的。
- Generally, it is put on tofu (bean curd) when being eaten.
- おぼろ納豆、しょぼろ納豆とも呼ぶ。
- It is also called oboro natto or shoboro natto.
- 納豆に塩と糠をまぶして鉄鍋で炒る。
- Natto is sprinkled with salt and bran and then parched with an iron pan.
- 佐牙弥豆男神と佐牙弥豆女神を祀る。
- Sakamizu onomikoto and Sakamizu menomikoto are enshrined.
- -塩大福と豆大福が合わさったもの。
- A combination of shio-daifuku and mame-daifuku.
- 焼き豆腐がそえられているのが特徴。
- It is characterized by its garnished yakidofu (grilled bean curd).
- サツマイモに豆乳を少しずつ加える。
- Pour the soy milk into the sweet potato little by little.
- 鳩が豆鉄砲を食らったような顔をする
- (taken by surprise) look dumbfounded
- - 「福は内、鬼は内」!鬼呼び豆まき
- 'Fuku wa uchi, oni wa uchi! (In with fortune! In with ogres!)' is the slogan called out at oniyobi-mamemaki (a bean throwing ceremony to call in ogres).
- 甘く煮た金時豆を乗せたカキ氷である。
- It is shaved ice with sweetened red kidney beans on top.
- - 「豆に生きる」や「豆々しく働く」
- mameni ikiru' (living in good health) and 'mamemameshiku hataraku' (working diligently)
- 古くは氷豆腐と表記される事もあった。
- In the old days it was written as kori-dofu (ice-bean curd).
- 小豆、抹茶等が加えられることもある。
- Other ingredients include azuki beans and powdered tea.
- 豆乳は、牛乳に似た外観と食味がある。
- Soymilk has an appearance and flavor that are similar to milk.
- 伊豆高原地区の宿泊施設を紹介します。
- I will tell you about the accommodations in the Izu highland area.
- 二つのえんどう豆のようによく似ている
- like as two peas
- 豆腐を塩で水分を抜き、乾燥させたもの。
- Tofu is dried after removing the water content with salt.
- 7月10日は「納豆の日」とされている。
- July 10 is designated as 'Natto no Hi' (day of natto).
- 原料は大豆が少なく、小麦が中心である。
- It is mainly made from wheat, and little of soybeans are used to make it.
- 納豆、豆腐、おから、豆乳、ゆば、油揚げ
- Natto (fermented soybeans), tofu (bean curd), okara (bean curd residue), tonyu (soy milk), yuba (bean curd skin), and abura-age (deep-fried bean curd)
- 伊豆稲取地区でひな祭りに飾られる装飾。
- Hina no tsurushi kazari is an ornament used on the occasion of the Dolls' Festival in Inatori district in Izu.
- 多くの場合、黒豆と共に盛り付けられる。
- Chorogi is often served with kuromame in the same bowl.
- 小豆、抹茶などが加えられることもある。
- Other ingredients such as an azuki beans and powdered tea are added in some cases.
- 大阪ではちはや豆腐という呼び名もある。
- Additionally, it's called chihaya-dofu in Osaka.
- 野菜や豆腐など、牛肉以外の具を入れる。
- Put the other ingredients into the pot, including vegetables and tofu.
- 調製豆乳は、冷やして飲まれる事が多い。
- Adjusted soymilk is often served chilled.
- 彼は決して納豆造りには手を抜きません。
- He never cut any corners making natto.
- これをしぼって得られる液体が豆乳である。
- The liquid obtained by squeezing the boiled soybeans is called soy milk.
- 大きく見るとプリン状になり、豆腐となる。
- In broad terms, the soy milk becomes pudding-like, and ultimately it becomes tofu.
- 全国規模の納豆製造会社(丸美屋)がある。
- There is a natto manufacturing company that operates on a national basis (e.g. Marumiya).
- - 枝豆の餡、宮城県と山形県の郷土料理。
- It is made from green soybeans and is a specialty of Miyagi Prefecture and Yamagata Prefecture.
- 冬おたべ(黒豆と栗金団を使用したおたべ)
- Fuyu (winter) Otabe, filled with black beans and mashed sweet chestnut.
- 伊豆においては狩野宗茂の監視下で過ごす。
- Chukai was placed under custody of Munemochi KANO in Izu.
- 糸引き納豆以外の種類は種類を参照のこと。
- For types other than itohiki-natto, refer to the corresponding section.
- - 小豆餡にコーヒーの風味を付けたもの。
- Daifuku with coffee-flavored anko.
- - 小豆餡の中にイチゴが入っている大福。
- Daifuku whose anko contains strawberries.
- - 餅にエンドウや大豆を混ぜ込んだ大福。
- Daifuku whose mochi contains peas or soya beans.
- 原料の大豆と小麦の比率は半々程度である。
- The ratio between soybeans and wheat of raw materials of soy-sauce is half-and-half.
- このほか佐久盆地では花豆を使用している。
- Moreover, hanamame (a kind of kidney beans) are used in the region of the Saku basin in Nagano Prefecture.
- 同社によると、大豆1粒を6つくらいに割る。
- According to Yamada Foods, each grain is divided into approximately six parts.
- 炒った豆を神棚に供えてから撒く地方もある。
- In some regions, roasted beans are thrown after being offered on kamidana (a household Shinto altar).
- - 豆まきのあと焚き火を囲んでほら吹き大会
- After the mame maki, horafuki-taikai (a boasting contest) is held around a bonfire.
- 米の他に、豆のものもあり、甘いものもある。
- Besides rice, it can be made with beans, and it can also be sweet.
- 朝鮮半島の小豆粥パッチュクは冬至に食べる。
- The patjuk azuki bean porridge of the Korean Peninsula is eaten during the winter solstice.
- 玉子豆腐(たまごどうふ)は日本料理の一種。
- Tamago dofu is a Japanese culinary dish.
- がんもどきは、豆腐の食品加工食品のひとつ。
- Ganmodoki is one of processed foods made of tofu (bean curd).
- 重曹のしみこんだ豆腐の水を切り乾燥させる。
- The tofu, having been soaked in baking soda, is then dehydrated.
- この日の朝には小豆粥を食べる習慣があった。
- There was a custom of eating azukigayu (adzuki beans and rice gruel) on the morning of Koshogatsu.
- 現在の節分の豆蒔きの元となった行事である。
- The event was the origin of the bean-scattering festival that is held at Setsubun at the present day.
- なお納豆を乾燥させても、納豆菌は死滅しない。
- Even if natto is dried, the bacillus subtilis natto will not die out.
- 柔らかく煮た小豆を米とともに炊き込んだもの。
- Made with azuki beans, which have been cooked until soft, boiled with rice.
- 赤飯{赤米・もち米、小豆・大角豆(ササゲ)}
- Festive red rice (akagome [red-kernelled rice] plus glutinous rice, azuki beans and black-eyed peas)
- また、牛乳や豆乳などに混ぜて飲むこともある。
- Soybean flour is sometimes mixed with milk or soy milk to make a beverage.
- 大豆から豆乳を絞った残りかすはおからと言う。
- The soybean grounds squeezed from soymilk are called okara.
- これは中華料理の杏仁豆腐に好んで利用される。
- This is preferably used for annindofu (an almond jelly) of Chinese cuisine.
- 普通の納豆より発酵が早く、消化が良いとされる。
- It is said that it ferments more quickly natto and is easier to be digested than the usual natto.
- 豆腐(とうふ)は、ダイズを主原料とした、食品。
- Tofu is a food that's made mainly from soybeans.
- 挽き割り、即ち砕いた大豆によって作られる納豆。
- Natto made with ground (hence 'crushed') soybeans
- 代表的な普茶料理に精進うなぎ、胡麻豆腐がある。
- Representative of fucha ryori are shojin unagi (vegetarian dish which looks like broiled eel) and sesame tofu.
- 小豆餡の代わりにウメの甘露煮が入っている大福。
- Daifuku containing plum compote instead of anko.
- 醤油醸造では「脱脂加工大豆」が多く用いられる。
- For soy-sauce brewing, 'defatted soybeans' are mainly used.
- 中華人民共和国には豆腐を発酵させた食品もある)。
- The People's Republic of China has foods made by fermenting tofu.
- しかし、前漢に原料の大豆はなかったとも言われる。
- However, it is also said that there were no soybeans used as raw materials in the Han.
- 徳島県祖谷地方(東祖谷山村・東祖谷山村)の石豆腐
- Ishi-dofu in the Iya Valley area (Higashi-Iyayama-mura) of Tokushima Prefecture
- 霊跡別院 俎岩山蓮着寺(静岡県伊東市)(伊豆国)
- The Sacred Site Quasi Grand Head Temple: Soganzan Renchaku-ji Temple (Ito City, Shizuoka Prefecture) (Izu Province)
- A branch temple in 霊跡 Soganzan Renchaku-ji Temple (Ito City, Shizuoka Prefecture) (Izu Province)
- そのため、伊豆に逃れ、その時修禅寺の改宗を行う。
- For this reason he fled to Izu, and reformed the Buddhist principles of Shuzen-ji Temple.
- 正信の出自は伊豆方面とされているが定かではない。
- It is said that he was from the Izu area, but that is uncertain.
- 納豆を美味しく食べるためには良く練ることである。
- In order to enjoy eating natto, it is important to knead it sufficiently.
- これを適温で保温すると、納豆菌が増殖し発酵する。
- If it is kept at the appropriate temperature, the bacillus subtilis natto increases and fermentation will occur.
- 中国語で「緑豆粥(リュードウジョウ))」という。
- It is called 'lu dou zhou' in Chinese.
- フルーツみつ豆:切り分けた果物を盛り合わせたもの
- Fruit Mitsumame: Mitsumame with sliced fruit.
- 鯉のほか豆腐やダイコン等の具を入れることもある。
- In addition to carp sometimes other ingredients are added such as tofu (bean curd) and daikon (Japanese radish).
- 彼が大豆の効用とお手軽料理のレシピを紹介します。
- He talks about soy beans benefits and easy cooking recipes.
- 宇豆柱は心の太柱を補助する目的と考えられている。
- It is thought that an Uzu-bashira pillar is used in order to augment the strength of the large core pillar.
- 他方、最近では無消泡剤仕様豆腐も注目を集めている。
- On the other hand, tofu made without using an antifoaming agent has also received attention.
- 大豆固形分濃度は推定7〜8%であったと考えられる。
- The concentration of solid soybean was considered to be approximately seven to eight percent.
- 巴・丸・角・菱・花・唐・崩し・覗き・豆・捻じ、など
- Tomoe (three-way)(巴), Maru, Gan (circle)(丸), Kaku, Tsuno (square)(角), Bishi (rhombus)(菱), Kuzushi (break)(崩し), Nozoki (peek)(覗き), Mame (beans)(豆), Nenji (pray)(捻じ) and so on.
- 豆腐と一緒にハクサイや鱈の切り身を煮る場合もある。
- Chinese cabbage or slices of cod can also be boiled together with tofu.
- 皇室御用達でもあり、ごま豆腐などの惣菜も手がける。
- It serves as purveyor of the Imperial household and also produces daily foodstuffs such as sesame tofu.
- そのため7月に納豆の日を設けることには異論もある。
- Thus there are objections to designating July as the time for Natto no Hi.
- この際、主に大豆由来の油脂が分離して液面に浮かぶ。
- Fat from soybeans is separated and floats on the surface of the liquid during this process.
- - 回転寿司、醤油、豆腐、すき焼き、照り焼きなど。
- 'Conveyor belt' sushi bar, soy sauce, tofu (bean curd), sukiyaki (thin slices of beef, cooked with various vegetables in a table-top cast-iron pan), teriyaki (grilling with soy sauce and sugar), etc.
- 黒豆には抗酸化物質のアントシアンがふくまれている。
- Black beans contain antioxidant-rich anthocyan.
- 黒豆を用いた豆乳は日本でも製品化・販売されている。
- Soymilk made from black beans is also commercialized and sold in Japan.
- キリン「のどごし<生>」は「大豆たんぱく」を使用。
- Kirin's 'Nodogoshi nama,' contains 'soy protein.'
- 納豆とは関連性がないが、一部混同される場合もある。
- It is not associated with natto but is sometimes confused with it.
- 北海道や山梨県には甘納豆を赤飯に入れる風習がある。
- In Hokkaido and Yamanashi Prefecture, it is a custom to use amanatto for sekihan (festive red rice) instead of small beans.
- ゆば(湯葉、湯波、油皮)は、大豆の加工食品の一つ。
- Yuba is a processed food made from soybeans.
- 生の豆腐を凍結し、重曹の入った水に浸して解凍する。
- The raw, frozen tofu is placed in thawed in a solution of water and baking soda.
- 豆腐を作った後の残渣物だが、栄養的には優れている。
- Although it is a residue after producing tofu, it is rich in nutrients.
- 十分に炊き上がった呉を、布で濾して豆乳を木桶に取る。
- The go, once it has fully boiled, is filtered with a cloth, and the resultant soy milk is poured into a wooden pail.
- 工業化された製法では、グラインダーで豆を微細に削る。
- In the industrial production process, soybeans are ground finely with a grinder.
- 納豆を天日干しすることにより長期保存可能にしたもの。
- Natto has been dried in the sun so that it would keep for a long time.
- 初期においては豆は後ろの方にまくことが始まりだった。
- Initially, beans were thrown over one's back.
- - 厚化粧の少女の巫女たちが水上スキーの鬼に豆を撒く
- Miko (shrine maidens) girls with heavy makeup throw beans against water-skiing oni.
- これに対して、東伊豆商工会は”稲取ももの会”を設立。
- On this issue, Higashi-Izu Commerce and Industry Association established 'Inatori Momo no Kai (Peach Association).
- 加熱により大豆特有の臭みが抜け、香ばしい香りになる。
- Soybeans change their unique odor to an appetizing aroma when heated.
- 脱脂加工大豆は、醸造用加工大豆と呼ばれることもある。
- Defatted soybeans may be called the processed soybeans for brewing.
- こうして、スポンジ状の多孔質な高野豆腐ができあがる。
- This way, a porous, spongy koya-dofu is created.
- 野菜や豆腐などの具材は食べやすい大きさに切っておく。
- Beforehand, the vegetables, tofu and other ingredients should be cut into proper sizes for ease of eating.
- 豆乳ににがりなどの凝固剤を加えて固めると豆腐となる。
- Soymilk becomes tofu when a coagulant such as bittern is added.
- このクリーム状に磨り潰された大豆のことを「呉」と呼ぶ。
- The mashed soybeans are called 'go.'
- 以下の地域では、納豆と似た大豆発酵食品が製造されている
- In the following regions, soybean-based fermented foods similar to natto are sold.
- 近畿地方では、単に納豆と言えば甘納豆を指す場合もある。
- In the Kinki region, the use of the word 'natto' can sometimes refer to ama natto.
- In the Kinki area, amanatto can be simply called natto.
- 出来上がった豆腐は十分な硬さがあるため水にさらさない。
- The resultant tofu isn't soaked in water because it's hard enough.
- 金箔打紙には東久保土、銀箔打紙には 蛇豆土を混入した。
- For gold foil paper, it contains Tokubo soil, while for paper for silver foil contains Jato soil.
- 「生麦大豆二升五合(なまむぎだいずにしょうごんごう)」
- 'Namamugi daizu nisho-gongo' (literally, raw barley and soybeans of 450 ml):
- この場合納豆菌は粘り麹を生む好ましからざる雑菌となる。
- In such a case, bacillus subtilis natto becomes an unwanted sundry bacterium that generates sticky rice malt.
- - 小豆餡の代わりにプリンのクリームが入っている大福。
- Daifuku containing caramel custard cream instead of anko.
- - 小豆餡の代わりにマロン・クリームが入っている大福。
- Daifuku containing chestnut cream instead of anko.
- 中国と台湾には大豆以外にリョクトウ、黒豆の豆乳もある。
- In China and Taiwan, soymilk is made from green beans and black beans in addition to soybeans.
- 同年11月、仁寛は伊豆の大仁へ流された(千手丸事件)。
- In November of the same year, Nikkan was exiled to Ohito in Izu (Senjumaru Incident).
- まず原料の大豆を、一夜(12時間ほど)真水に漬けておく。
- First, soybeans as raw materials are soaked in fresh water overnight (approximately 12 hours).
- 米・粟・キビ・ヒエ・ゴマ・小豆・蓑米(葟・ムツオレグサ)
- Rice, foxtail millet, panicum miliaceum, Japanese millet, sesame, azuki bean, American sloughgrass (Mino, Mutsuoregusa)
- -節分の民話が伝承され、豆撒き由来のお寺とされています。
- This temple is regarded as the place where the mame maki had begun and setsubun-related folk stories were handed down through the generations.
- - 木綿豆腐の表面をバーナーであぶって焦げ目をつけたもの
- A browned tofu made by roasting momendofu over a burner
- - 小豆餡の代わりにカスタードクリームが入っている大福。
- Daifuku containing custard cream instead of anko.
- 原料は大豆が中心で、小麦は使わないか使っても少量である。
- It is mainly made from soybeans, and none or only a small amount of wheat is used to make it.
- 火がつきづらい場合は、豆炭を使用すると火をおこしやすい。
- If the charcoal fails to light, it is easier to use mametan (oval charcoal briquettes).
- アンモニア処理の高野豆腐と違い密封保存する必要性は無い。
- Unlike the koya-dofu processed with ammonia, it doesn't need to be hermetically sealed.
- - 仙北郡美郷町_(秋田県)に「納豆発祥の地」の碑がある。
- There is a monument indicating 'Birthplace of Natto' in Misato-cho, Senboku-gun (Akita Prefecture).
- 寺社が邪気払いに行った豆打ちの儀式を起源とした行事である。
- This custom stemmed from the mame uchi (bean-throwing ceremony), performed by temples and shrines to expel noxious vapors.
- オクラやコンブ、納豆昆布を使って、粘り気を出すこともある。
- Okra, kelp and natto-konbu (sliced konbu kelp dipped in vinegar) may be used to make Dashi gruel.
- 特に納豆菌繁殖前の茹でた大豆には雑菌が極めて繁殖しやすい。
- Sundry bacteria can proliferate quite easily especially in the case of boiled soybean before the increase of bacillus subtilis natto.
- 発泡スチロール容器の普及は納豆の消費拡大に大きく貢献した。
- The popularization of foamed polystyrene containers has helped achieve a dramatic increase in the consumption of natto.
- 伊豆稲取では、もともとはツルシと呼ばれ特に名称はなかった。
- In the Izuinatori erea, it was originally just called Tsurushi and did not have any other particular name.
- 昨今の健康食品ブームにて黒豆から作られる黄粉が人気である。
- Thanks to the strong trend in consumption of health foods in recent years, kinako made from black beans has become popular.
- 一般的には大豆を原料に油脂製造を行った際の副生産物である。
- In general, they are generated as a subsidiary product when fat is produced from soybeans.
- 中国語では豆漿(トウチャン dòujiāng)と表記する。
- It is written as 豆漿 (pronounced tochan) in Chinese.
- 無調整豆乳の中には、豆腐ができると表示しているものもある。
- The labels for some adjusted soymilk state that tofu can be made.
- クマリンは他にトンカ豆またはトンカ・ビーンから抽出される。
- Coumarin is also extracted from tonka beans.
- 油揚げ(あぶらあげ)は、薄切りにした豆腐を油で揚げた食品。
- Aburaage is a food consisting of sliced tofu (bean curd) fried in oil.
- 豆腐を製造する過程で、大豆から豆乳を絞った後に残ったもの。
- It is soybeans residue which is taken after soymilk is extracted in the manufacturing process of tofu (bean curd).
- 豆大師-紙に33体の豆粒のような大師像を表わした絵である。
- Mame Daishi - It is a painting that depicts 33 bean-sized images of Jie Daishi on paper.
- 熊本県五木村にも同様にして製造する桜燻製豆腐が伝わっている。
- Sakurakunsei dofu (tofu smoked over cherry chips), which is made in a similar manner, has been passed down in Itsuki-mura, Kumamoto Prefecture.
- 八ッ橋クランチ、豆乳クリームを使った「八ッ橋クレープ」発売。
- Yatsuhashi Crunch,' and 'Yatsuhashi Crepe' made with soymilk cream were introduced.
- 仁寛が伊豆に流されてから死去するまでの期間は5ヶ月であった。
- Ninkan died in Izu five months after being banished there.
- 納豆(なっとう)は大豆を納豆菌によって発酵させた日本の食品。
- Natto is a Japanese food produced by fermenting soybeans with bacillus subtilis natto.
- 生産地として、千葉県の野田市や銚子市、香川県の小豆島がある。
- The production area is Noda City or Choshi City, Chiba Prefecture, and Shodo-shima Island in Kagawa Prefecture.
- 例えば、納豆をかけただけの納豆飯を「料理」と呼ぶ人は少ない。
- For example, very few people call rice with natto 'dish.'
- 台湾の最中は、小豆餡の外に、ハスの実餡のものも一般的である。
- Not only monaka with azuki bean jam but also those with lotus-pip paste are popular in Taiwan.
- コンブ(だし昆布、とろろ昆布、おぼろ昆布、根昆布、納豆昆布)
- Kelps: kelp for making soup stocks, yam kelp, Oboro kelp, kelp root, natto (fermented soybean) kelp
- 煮込み料理、炒め物、麻婆豆腐などに果皮を加えて風味をつける。
- The pericarp is added to food cooked by boiling or stewing, stir-fried dishes, and Sichuan-style bean curd (tofu and ground pork spicy taste) for flavoring.
- 出汁を加えた豆乳を用いて、野菜、肉、魚介類などを煮て食べる。
- Vegetables, meat and fish can be cooked in soymilk with broth.
- ワサビの産地である伊豆市や安曇野市では市の花に指定されている。
- The wasabi flower is the official flower of Izu City and Azumino City, which are the production centers of wasabi.
- - 大相撲人気力士を迎え、厄男厄女による厄払い招福を祈る豆まき
- Inviting some popular wrestlers of the grand sumo tournaments, a mamemaki ceremony is performed there by yaku-otoko, yaku-onna (men and women of lucky age) to expel evil spirits and pray for good luck.
- この製法での納豆菌は耐熱性の高い芽胞となって藁に付着している。
- In this manufacturing method, bacillus subtilis natto is adhered to straw as a spore that's highly resistant to heat.
- 一般的には小豆の粒が存在するものを指して用いられる用語である。
- Generally, the word 'zenzai' is used to mean the dish in which the grains of the azuki beans are discernible.
- そこで、卵と飯、納豆を合わせ、卵納豆飯として食べる場合もある。
- Some people mix the egg, the rice, and the natto to make tamago natto meshi (rice with egg and natto).
- 水が切れた豆腐に、薄く衣をまとわせ、180℃程度の油で揚げる。
- Dredge drained tofu lightly with starch or flour and deep fry at about 180 ℃.
- 日本農林規格(JAS)では、凍り豆腐が正式な名称となっている。
- Kori-dofu is the official name under the Japan Agricultural Standards (JAS).
- また、長崎県壱岐島や伊豆諸島など島嶼でも焼酎が醸造されている。
- Shochu is brewed also on islands like Ikinoshima island in Nagasaki Prefecture, the Izu island chain and others.
- これ以外にも、牛乳を使う料理で、豆乳を代用にできるものも多い。
- Other than that, soymilk can substitute for milk in many dishes.
- 熱湯を加えれば、朝食に飲まれるような、暖かく、甘い豆乳となる。
- By adding hot water, it became hot-and-sweet soymilk that's enjoyed as a morning beverage.
- 伊豆、富士山、日光など人気の観光地へも気軽にアクセスできます。
- You can also easily access popular sightseeing areas, including Izu, Fuji, and Nikko.
- 干し納豆に近いが、これは納豆を油で揚げ、粘り気を取り去ったもの。
- It resembles hoshi natto, but it is prepared by frying natto in fat or oil in order to eliminate the stickiness.
- そのため、消費者がこぞって納豆を買い求め、一時品薄状態になった。
- As a result, many consumers bought lots of natto and caused a temporary shortage of supplies.
- こののち土佐節・薩摩節・伊豆節が三大名産品と呼ばれるようになる。
- Subsequently, Tosa-bushi, Satsuma-bushi and Izu-bushi began to be called the three best-known types of katsuobushi in Japan.
- 基本的に小豆餡が使われているが、栗・餅などが入っている事もある。
- Usually azuki bean paste is used, but sometimes Dorayaki also contains chestnuts or sticky rice.
- また、高野豆腐の由来を覚海に求める伝承も存在するが、確証は無い。
- There is also folklore stating that freeze-dried bean curd was originated by Kakukai however, there is no validation of this.
- なお、現在の納豆には、カラシと納豆用のタレが付属することが多い。
- Currently, mustard and sauce for natto are usually attached to the natto package.
- 伊豆へ放逐された仁寛は名を蓮念と改め、真言の教えの伝道に努めた。
- After being exiled to Izu, Ninkan changed his name to Rennen and worked to spread Shingon teachings.
- 脱脂加工大豆が使用されている場合は「脱脂加工大豆」と表示される。
- When defatted soybeans are used, the label is indicated as 'defatted soybeans.'
- コーヒーみつ豆:さいの目に切ったコーヒーゼリーを盛り合わせたもの
- Coffee Mitsumame: Mitsumame with cubes of coffee jelly.
- 大きさ、形状、厚みなど、豆腐以上に地域差があるのが油揚げである。
- Like tofu, aburaage has a variety of sizes, shapes, thickness and other characteristics, according to the region.
- 治承4年(1180年)8月17日、異母兄の源頼朝が伊豆国で挙兵。
- On September 15, 1180, MINAMOTO no Yoritomo, his elder brother by a different mother, raised an army in Izu Province.
- 豆腐の凝固は豆乳のたんぱく質が凝固剤によりゲル化することで起こる。
- The coagulation of tofu is caused by the gelatinization of soy milk protein by a coagulant.
- 充填豆腐は保存性に優れ、ものによっては一か月保存できるものもある。
- Juten dofu is superior in storage stability, and certain varieties can be stored for a month.
- また同社では、15ほどに細かく割った「きざみ納豆」も販売している。
- Yamada Foods also sells 'kizami natto' (literally, minced natto) for which a grain is divided into approximately fifteen parts.
- 揚げても納豆菌が死滅しないように、特別な製造技術が用いられている。
- Special manufacturing technique is used so that bacillus subtilis natto doesn't die out even when deep fried.
- 毎年3月10日 (水戸の日)に「納豆早食い大会」が開催されている。
- On March 10 (day of Mito) of each year, 'natto hayagui taikai' (literally, a competition of eating natto quickly) is held.
- また、豆腐にかけて、冷奴の薬味の替わりとして食べられることも多い。
- Also, Dashi is often served as a spice for cold tofu by pouring it onto tofu.
- 一時世俗を嫌って伊豆国で修行していた時期もあるが後に比叡山に戻る。
- For a period of time he practiced asceticism in Izu Province hating the worldly affairs, but returned to Mt. Hiei.
- あまり長く煮ず、豆腐がぐらりと動いた程度で食べるのがよいとされる。
- It is supposed to be good to eat tofu when it sways, but without over-boiling it.
- 豆をいり、砂糖の衣をかけたもので、色彩はおおむね次のとおりである。
- The beans are parched and coated with sugar, and their colors are usually as mentioned below:
- 麹菌納豆は古代中国(紀元前2世紀頃)からの遺跡等から出土している。
- Natto produced by koji mold was found in ancient Chinese remains uncovered in or around the second century B.C.
- 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.
- 生揚げとは違い薄切りをした豆腐を使用するので内部まで揚がっている。
- Unlike namaage (thick, fried bean curd), aburaage is made of thinly sliced bean curd and is fried through to the inside.
- 納豆に刻んだ切り干し大根を混ぜ込み、醤油等の調味料で味をつけたもの。
- Soboro natto is prepared by mixing minced kiriboshi daikon in natto and adding a seasoning agent such as soy sauce.
- 名前が簡略化されて甘納豆と呼ばれるようになったのは戦後のことである。
- It was only after the Second World War that the name was shortened to 'ama natto.'
- またこの方法で作られた豆腐は、最近まで山間部や離島などに残っていた。
- Tofu was until recently made through this process in mountain-ringed regions and remote islands.
- そのため、5年生が中心となって豆まきの行事を行っているところも多い。
- Therefore, fifth-grade pupils at many elementary schools play a central role in performing the mame maki.
- いずれも豆乳を凝固させただけの状態で、水分をしぼる前なので柔らかい。
- Each of the above is soft because it's in the state of only curdling soy milk and water is not squeezed out.
- 京都には大徳寺納豆を添えるなど特徴のある味噌松風が多く作られている。
- Many of the Misomatsukaze in Kyoto have characteristic traits such as Daitokuji natto (natto made in Daitokuji Temple) being added.
- 現在では、納豆と言えば、納豆菌を発酵させたいわゆる糸引き納豆を指す。
- Today, if we mention natto we refer to the so-called itohiki-natto (sticky natto), which is produced by fermenting bacillus subtilis natto.
- 現在では単に「納豆」と言えば、糸引き納豆の事を指すのが一般的である。
- Today, when we simply say 'natto' it generally refers to itohiki-natto (sticky natto).
- 氷小豆(こおりあずき):前記、水をシロップとしてアズキを載せたもの。
- Kori azuki: Above-mentioned water is replaced with syrup and red beans are put on the top.
- また、納豆やとろろ芋等とともに食べる場合は十分咀嚼するよう留意する。
- Mind to sufficiently chew the rice when you eat it with natto, yam, or the like.
- 桜色に色づけされた生地で小豆餡を包み、塩漬けした桜の葉で包んだ菓子。
- They consist of a pink-colored mochi (rice cake) containing red bean paste, which is covered with a sakura leaf that has been pickled in salt.
- 赤飯(小豆や大角豆を入れたおこわ。祝いの席のごちそうとして知られる)
- Sekihan (okowa with azuki red beans or black-eyed peas, and it is well-known as a special food for celebration banquets)
- 厚揚げ(あつあげ)は、1丁から半丁程度に切った豆腐を油で揚げた食品。
- Atsuage is a food made by deep-frying tofu (bean curd) cut into one piece or half a piece.
- --包丁で叩き割ったり、すりつぶしてから入れることもある(納豆汁)。
- Add it after chopping with a knife or mashing (Natto jiru).
- ---鰯やヒイラギ、大豆「鬼が入らないための結界と追い出すための道具」
- Sardines, holly and soybeans 'which are used as a barrier to prevent Oni (an ogre) from coming in and as a tool to throw it out'
- 現在、二体のうちの一体は伊豆の韮山に位置する願成就院に安置されている。
- Today, one of them is enshrined in Ganjoju-in Temple in Nirayama, Izu City.
- 稲藁を用いた伝統的な製法による納豆も少ないながら製造され流通している。
- Although the volume is very small, natto produced through the traditional method in which rice straw is used is still distributed.
- 中国で一般的な、米の粥に豆類、ナツメなど8種類の材料を加えた、甘い粥。
- A sweet dish common in China, which is made by adding eight ingredients such as beans and jujube to a rice congee.
- 赤い色のついた豆の煮汁は冷まし、米を浸しておく事で赤飯の色付けとする。
- Cool down the red-colored broth of the parboiled beans or peas, and immerse the rice in it in order to make the rice reddish when it's steamed or boiled.
- 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).
- また「餅を使わない雑煮」を作る地方もあり、里芋や豆腐が餅の代替となる。
- In some areas, 'zoni without mochi' contains taro or tofu (bean curd) instead.
- 肉・魚・豆腐などの生鮮食料品は外部の業者が移動販売に来るのを利用する。
- Users can buy perishable food such as meat, fish, and tofu (soy-bean curd) from vendors who come around.
- 妻中央の、やや外側に飛び出し棟へ達する柱を宇豆柱(うずばしら)と呼ぶ。
- The pillar that is placed at the center of each tsuma side, a little outside of the wall, and that reaches the ridge is called the Uzu-bashira pillar.
- 豆腐を好んだ作家泉鏡花は、極端な潔癖症でもあったことから豆府と表記した。
- Kyoka IZUMI, a novelist who liked tofu, displayed tofu as 豆府 because he was obsessed with cleanliness.
- 使用する豆は、関東・東海・西日本・北九州では炒った大豆(炒り豆)である。
- In Kanto, Tokai, Nishi-Nihon (West Japan) and Kita-Kyushu (Northern Kyushu), roasted soybeans (irimame) are used.
- 食文化としては、ご飯にかけずに納豆だけを食べる地方の存在が知られている。
- It is known that in some areas natto isn't served over cooked rice but is eaten independently.
- 赤だし(あか-)とは八丁味噌などの豆味噌に米味噌を合わせて作った味噌汁。
- Akadashi miso soup is a miso soup made from a blend of Hacho-style (soy bean and rice) miso paste.
- - 小豆を用いた餡と比較して小豆色ではないため、この名称が付けられている。
- This 'an' has be so named because the color is different when compared with bean paste made using azuki beans.
- 正式な原題は、『無量壽經優婆提舍願生偈』(婆藪般豆 造 後魏菩提留支訳)。
- The original title is formally written '無量壽經優婆提舍願生偈' (compiled by Vasubandhu and translated by Bodhiruci in the later Wei dynasty).
- なお、敢えて自家で納豆を作ることを試みる場合には、いくつかの留意点がある。
- When attempting to produce natto at home, several precautions must be taken.
- 1992年、全国納豆工業協同組合連合会が改めて「納豆の日」として制定した。
- In 1992, Zenkoku Natto Kogyo Kyodo Kumiai Rengokai (National Federation of Natto Processors Cooperative Associations) formally designated the 'Natto no Hi.'
- 納豆菌はプロバイオティクスと呼ばれ、これも腸内環境に有用と考えられている。
- Bacillus subtilis natto is a probiotic and is also considered useful for the intestinal environment.
- 中国語で「紅豆粥(ホンドウジョウ))」、朝鮮語で「パッチュク」()という。
- It is called 'hong dou zhou' in Chinese and 'patjuk' in Korean.
- 豆味噌の割合が減り、米味噌の割合が増えると「合せ味噌」など呼び方が変わる。
- By decreasing the proportion of soy bean miso and increasing the rice miso it is called by a different name 'awase miso' (blended miso).
- 豆腐をキッチンペーパー等に包み、上に重しになるものを置いて、水切りをする。
- Wrap the tofu with a paper towel and put a weight on it to drain well.
- 羊羹(ようかん)は、一般には小豆を主体とした餡を寒天で固めた和菓子である。
- Yokan, in general, is a Japanese confection which is made by jellifying bean jam, mainly made from adzuki beans, with Japan agar.
- 乾燥が終わった高野豆腐をアンモニア処理室にいれアンモニアガスを充満させる。
- The koya-dofu is placed in an ammonia processing room after drying it, and then the room is filled with ammonia gas.
- 江川家住宅、韮山役所(伊豆の国市) 一部に中世の部材も使われているという。
- House of the EGAWA family, Nirayama yakusho (government office) (Izunokuni City); part of its construction materials are said to be from medieval times.
- 辺鄙な田舎であることを表すのに「酒屋へ三里 豆腐屋へ二里」という俚諺もある。
- In describe the remote countryside, there was the vulgar proverb, 'Three ri (the old Japanese unit of distance, approximately 3.927 km or 2.44 miles per ri) to a liquor shop, and two ri to a tofu shop.'
- 精進料理においては、コンブ、椎茸の他に、大豆、モヤシ、豆腐なども用いられる。
- In vegetarian cuisine, soybeans, bean sprouts, tofu (bean curd) and other materials are used besides konbu and mushrooms;
- 中国では、砂糖を加えて乾燥させた、顆粒状のインスタント豆乳も販売されている。
- Granular instant soymilk, made by adding sugar and drying it, is also sold in China.
- また、中国においても日本以上のさまざまな豆腐があり、各種の料理が作られている。
- China, however, has more kinds of tofu than Japan does, and a wide variety of dishes are made there.
- 翌朝、十分に漬けあがった大豆を適度に水を加えながら石臼でクリーム状に磨り潰す。
- The next morning, the fully soaked soybeans are then mashed and creamed in a stone mill together with a moderate amount of water.
- ひきわり納豆に対し、通常の割っていない大豆を使った納豆は「粒納豆」と呼ばれる。
- In contrast to hikiwari natto, the usual natto, for which non-ground soybeans are used, is called 'tsubu natto' (whole-bean natto).
- なにしろ豆腐、水、昆布だけが材料であるからそれぞれに高品質なものが求められる。
- In any case, tofu, water and kelp are the only ingredients, but they all must be of good quality.
- 『無量寿経優婆提舎願生偈(浄土論)』(世親〈婆藪般豆〉撰述)に註解を加えた書。
- It was an commentary given to 'Muryoju-kyo Ubadaisha Ganshoge (the Verses on the Aspiration to Be Born in the Pure Land)', also known as Jodoron (the Treatise on the Pure Land Sutra), which was compiled by Seshin (Vasubandhu).
- 平安時代の文献にも塩辛納豆の名は残っているが、一般に広まったのは室町時代以降。
- The word shiokara natto can be found in the literature from the Heian period, but it is thought that it spread among the general public in the Muromachi period and afterward.
- また粉にすることで消化が良くなり、大豆の栄養素を効率的に摂取することができる。
- Additionally, as soybean flour comes in digestible powder form, the nutrients of soybeans are efficiently absorbed.
- 冬期に豆腐を屋外に放置してしまった事から偶然に製法が発見されたといわれている。
- It has been said that the process was accidentally discovered when tofu was left outdoors during the winter season.
- 水無月は白のういろう (菓子)生地に小豆を乗せ、三角形に包丁された菓子である。
- Minazuki is a confectionery prepared by placing azuki beans on white Uiro (a sort of sweetened steamed cake made of rice powder) and then cutting it into triangular shapes.
- 五色豆(ごしきまめ)は糖衣のいり豆に5色の色を付けたもので、京都の銘菓とされる。
- Goshiki-mame (five-colored roasted sweet beans), roasted beans of five different colors covered with a sugar coating, are regarded as a well-known Kyoto confection.
- 納豆が苦手なひとのなかには納豆を指して「腐った煮豆」などと形容する例も見られる。
- In certain cases, people who don't like natto call it 'rotten boiled soybeans,' and so on.
- ネギやからしを加えると納豆のアンモニア臭を抑える効果があり、優れた薬味といえる。
- Leek and mustard are considered as excellent condiments for natto because they can reduce its ammonium smell.
- また、山形県酒田市の塩納豆、熊本県の金山寺納豆などローカル色に富んだ納豆もある。
- There are certain types of natto with local features including shio natto made and eaten in Sakata City, in Yamagata Prefecture, which is a type of natto seasoned with salt, konbu kelp and other ingredients, and also Kinzanji natto in Kumamoto Prefecture, which is a type of natto made of soybean, wheat and salt, and seasoned with konbu kelp and ginger.
- 近年では減っているが、「納豆売り」と呼ばれる行商人が納豆を売り歩くこともあった。
- Although the number has decreased in recent years, traditionally peddlers called 'natto uri' used to sell natto on the road.
- 緑豆やココナッツ入りの白玉ぜんざい(チェー/che)がかき氷の上にかかっている。
- Shiratama zenzai (che) (rice cake and ice cream with red bean sauce) containing mung beans and coconut is poured onto shaved ice.
- 英語では soy-sauce といい、また大豆のことを soybean と呼ぶ。
- In English, it is called the soy-sauce, and Daizu is called the soybean.
- インドネシアやマレーシアでも、歴史的に大豆を原料とした液体調味料が使われている。
- Liquid seasonings made from soybeans have been used in Indonesia and Malaysia in history.
- この塩漬けの桜の葉は、全国シェアの70%ほどが伊豆半島の松崎町で生産されている。
- 70% of all of these salted sakura leaves in Japan are produced in Matsuzaki-cho on the Izu Peninsula.
- クリームみつ豆:アイスクリームを盛りあわせたもの(ホイップクリームの場合もある)
- Cream Mitsumame: Mitsumame with ice cream or whipped cream.
- また、秋田音頭に「桧山納豆」(能代市桧山地区)が秋田名物の一つとして謳われている。
- Also, in Akita ondo (folk song), 'hiyama natto' (natto from Hiyama, in Akita Prefecture) (the Hiyama district of Noshiro City) is mentioned as one of specialties of Akita.
- 豆腐の大きさは80~150gで、円いおわん型をした形状でやわらかく口当たりが良い。
- Nanzenji tofu weighs from 80 to 150 grams, having the shape of a round bowl and has a gentle and smooth taste.
- しかしながら、元軍再来を警戒した鎌倉幕府は一寧らの真意を疑い伊豆修禅寺に幽閉した。
- However, fearing a new invasion by Yuan troops, the Kamakura bakufu confined Ichinei in Shuzen-ji Temple in Izu, doubting the true motives of Ichinei's mission.
- 酒造り職人の食卓において、日本酒の仕込み期間中の納豆は禁忌とされている所以である。
- This is the reason why eating natto is prohibited for sake brewing professionals during the preparation period for the sake brewing.
- 主な産地は上記の湯浅に代表される近畿地方と讃岐国(引田町、小豆島)に集中していた。
- Main production regions were concentrated in the Kinki region mainly including Yuasa town which was stated above and Sanuki Province (Hiketa Town, Shodo-shima Island).
- 実際に鉈で木に小さな傷をつける場合、さらにはその傷に小豆粥を塗りつける場合もある。
- In some cases they give the tree a small cut with a hatchet, or even spread porridge of rice and azuki beans on the cut.
- 俗に高野山で製造される凍り豆腐が、精進料理の一つとして全国に広まったものとされる。
- It's commonly said that the kori-dofu (frozen bean curd) manufactured at Mt. Koya spread throughout the nation as a vegetarian dish.
- 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.
- 切り口に見える小豆の粒の様子を、夜の闇の中に咲く白い梅の花に例えて付けられた名称。
- It is named by comparing the adzuki beans at the cut end to white plum blossoms in the shadows of night.
- 古くは『土佐日記』や『枕草子』などにも、小正月に小豆粥を食べたことが記されている。
- It is recorded in writings such as 'Tosa Nikki' (Tosa Diary) and 'Makura no Soshi' (The Pillow Book) that azukigayu was eaten on Koshogatsu in bygone days.
- 豆乳を作る際、加熱後に漉す製法を「煮しぼり」、加熱前に漉す製法を「生しぼり」という。
- In producing soy milk, a process that involves filtering after boiling is called 'nishibori' (filtering method), while the process of filtering before boiling is called 'namashibori' (filtering method).
- 木材をつなぎ止めるものである鉄製の鎹(かすがい)を軟らかい豆腐に打ち込もうとする様。
- This expresses an action of driving an iron clamp that holds lumber into soft tofu.
- 江戸時代になって精米の際に出る米糠をこの穀類と大豆の代わりに使ったのが糠漬けである。
- Nuka-zuke was established using rice bran instead of grain and soybeans which were produced at the time of rice milling during the Edo Period.
- 近世の童女の細長は濃色(小豆色)の単を重ね、濃色の袴をはいており、五衣等は重ねない。
- Girls' hosonaga in the modern times are clad with layered hitoe (unlined garment) in dark colors (red bean color) and hakama in dark colors, and not layered with itsutsu-ginu (5-layer garment).
- 最も典型的な食べ方はいわゆる納豆ご飯で、白米を炊いたご飯と、納豆を一緒に食べるもの。
- The most typical way to eat natto is the so-called natto gohan (literally, boiled rice with natto), in which one eats it along with steamed, polished rice.
- 下記の他に、大豆の粒の大小による区別もあり、概して東北地方は大粒が目立つ傾向がある。
- In addition to the types described below, natto can be classified according to the soybean grain size, and large-size soybeans are generally preferred in the Tohoku region.
- 主原料は大豆、コムギ、塩で、麹菌、乳酸菌、酵母による複雑な発酵過程を経て生成される。
- It is mainly made from soybeans, wheat, salt, and is generated through a complicated fermentation process using Aspergillus oryzae, lactobacillus, and yeast.
- 中国で、12月8日 (旧暦)に食べる、米、豆、クリ、ナツメ、ナッツなどの具入りの粥。
- Eaten in China on December 8 (lunar calendar), this is a congee containing ingredients such as rice, beans, chestnuts, jujube and nuts.
- 生誕地は現在の愛知県幡豆郡吉良町とされ、同町宮迫字四反田には生誕地や旧里の碑がある。
- He is said to have been born in what is now the town of Kira in Hazu County, Aichi Prefecture, and there are monuments to his place of birth and hometown in the Shitanda area of Miyasako in the same town.
- しかし実際には、東北地方にも凍み豆腐(しみどうふ)と呼ばれる同じ製法の保存食がある。
- However, in the Tohoku region there is a preserved food called shimi-dofu, for which the same process is used.
- それ以外にも鶏肉や素食(ベジタリアン)のために大豆製品から作られた素肉鬆などがある。
- There are chicken rou sing and vegetarian rou sing made from soybean products for vegetarians.
- 豆腐ハンバーグのように、揚げ物や肉詰めなどの料理に、肉の代りとして用いることもある。
- Sometimes okara is used as meat substitute for the deep-fried food and meat stuffed recipe such as tofu hamburger.
- 現在でも東北地方の農村などに、左義長の前に小豆粥を食べる習慣が残っている地域がある。
- Even today, in some areas such as the farming villages of the Tohoku region, there is a custom of eating azukigayu before the sagicho (ritual bonfire of New Year's decorations).
- 天文17年(1548年)の小豆坂の戦いでも総大将として織田氏との争いを優位に進める。
- At the Battle of Azuki-zaka slope with the Oda clan in 1548, he had an advantage as a commander in chief.
- したがって、豆腐は架橋されたたんぱく質の網目構造に多数の水分子を取り込んだ構造である。
- Therefore, tofu has a structure in which many water molecules are contained in the net-like structure of cross-linked protein.
- また、固まった豆乳を崩しながら、内側に布を敷いた型に入れ、水分を抜くと木綿豆腐となる。
- The curdled soy milk that's put into a mold lined with a cloth while it breaks down and is drained then turns into momendofu (firm tofu).
- 呉を炊くと、大豆中のサポニンが激しく泡立つため、お釜から呉が容易に吹きこぼれてしまう。
- Because the saponin contained in soybeans foams intensively when go is boiled, the go will easily boil over.
- 塩ひとつまみ、あるいは刻んだ大根をいれると豆腐にスが入らず、やわらかく仕上がるという。
- It is said that adding a pinch of salt or chopped Daikon makes tofu soft without being pithy.
- 以後、薩摩や土佐、阿波国、紀伊国、伊豆国など太平洋沿岸のカツオ主産地で多く生産された。
- Later, large amounts of katsuobushi were produced in Pacific coastal provinces such as Satsuma, Tosa, Awa, Kii and Izu, which had large catches of bonito..
- - 米粉か、白玉粉に小麦粉を混ぜた生地を薄焼きにした皮で小豆餡をクレープのように包む。
- Made by wrapping red bean paste in a lightly fried skin made from a batter consisting of rice flour or glutinous rice flour mixed with wheat flour like a crepe.
- 東京付近では、柊と鰯の頭にさらに豆柄(まめがら。種子を取り去った大豆の枝。)が加わる。
- In the area near Tokyo, Mamegara (a soybean sprig after removing seeds) is added to holly and a sardine's head.
- 鴨鍋(かもなべ)は、鴨肉を白菜、ねぎ、豆腐などの野菜と一緒に煮込んで作る鍋料理のこと。
- A kamonabe is a duck hot pot with other ingredients such as hakusai cabbage, green onions, tofu and so on.
- 最も伝統のある製法では、硬く水切りした豆腐を適当な大きさに切り、寒中の屋外に放置する。
- With the most traditional process, cut tightly drained tofu into pieces of appropriate size and leave them outdoors in cold weather.
- 極めて吸水性が高いアンモニアの性質を生かし、高野豆腐の水戻し時間を短縮する役割を持つ。
- By utilizing the property of highly absorbent ammonia, the time needed to reconstitute the koya-dofu is shortened.
- 場合によっては豆腐屋が無料で分け与えたり、捨てたりすることが、古く江戸時代からあった。
- In some cases, it has been distributed for free by a tofu seller or discarded since the Edo period.
- 今では、米粉を水で混ぜて、平たい餅にして、中に小豆、切った串柿、薬種を入れて油で煮る。
- Currently, the method is to mix rice flour with water, roll into a flat rice cake, place red beans, dried persimmon and a medicinal material in it, and cook in oil.
- この時、豆乳は、蛋白の分子がにがりに反応して水の分子を包みながら網の目状に繋がり始める。
- At this time, protein molecules react with the bittern and soy milk starts connecting in the form of mesh, as it enwraps the water molecules.
- また、画家でもあった創業者の猪田七郎が描いた「豆を運ぶロバと男」の絵も同社の象徴である。
- Also, a painting of 'a donkey and a man transporting beans' painted by Shichiro INODA, who was the founder of the company is also a symbol of the company.
- また、「金時豆」の名前の由来でもあり、更に息子の坂田金平は「金平」の名の由来で知られる。
- The 'Kintoki bean' is named after him, and the 'Kinpira' style of cooking is named after his son Kinpira SAKATA.
- 他に小豆抜きで、フルーツを乗せたクヮイルピンス(果実氷水、)など、いろいろな種類がある。
- Furthermore, there are various types such as Kwa-il Ping Su (果実氷水、 shaved ice with fruit) that do not contain red beans, but includes lots of fruit.
- 第二次大戦後、食糧難に伴い主原料の大豆が確保出来ず、日本の醤油製造は危機的状況に陥った。
- After World War II was over, soybeans, a main ingredient of soy-sauce, were not sufficiently supplied due to food shortages, and production of soy-sauce in Japan faced a crisis situation.
- これに類する風習として静岡県東伊豆町の雛のつるし飾り、山形県酒田市の傘福(笠福)がある。
- The hanging ornaments consisting of dolls of Higashiizu Town in Shizuoka Prefecture and kasafuku hanging ornaments of Sakata City in Yamagata Prefecture are similar customs.
- また、絹ごし豆腐を使用したものは「絹厚揚げ」と呼ばれ、通常の厚揚げよりもかなり柔らかい。
- An atsuage made of fine-grained tofu (kinugoshidofu) is called 'kinuatsuage' and is much softer than normal atsuage.
- 牛乳の代わりに豆乳を使用したヨーグルト・チーズ・アイスクリームなどの加工食品も存在する。
- There are processed food products that soymilk is used instead of milk, such as yogurt, cheese, and ice cream.
- 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.
- 日系アメリカ人移民の多いハワイ州では、現地の豆腐製造業者が実際に納豆を製造、販売している。
- In the U.S. state of Hawaii, which is home to large numbers of Japanese-American immigrants, local tofu manufacturers actually produce and sell natto.
- 砂糖、米、小麦、小豆など、比較的少ない種類の主原料より、多くの種類の和菓子が生み出される。
- The kind of major ingredients are relatively a few, such as sugar, rice, wheat, and red beans, which are used for various wagashi.
- 納豆菌は酸にはやや弱く、乳酸菌の活動によって生まれる乳酸によって活動が阻害される事がある。
- Bacillus subtilis natto is rather weak against acid, and sometimes its activity is hindered by the lactic acid produced through the activity of lactobacillus.
- 代表的なのがパッピンス()で、名前には小豆(パッ)が付いているが、日本の氷小豆とは異なる。
- Although its name includes red bean (Pa), it is different from kori azuki (shaved ice with sweetened red beans).
- 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.
- ちなみに利用の例としては注連縄、草鞋、納豆床、スサ、畳床、米俵、飼料、肥料など多岐に渡る。
- There are various examples of usage of rice straws, such as shimenawa (sacred rice straw ropes), straw sandals, natto (fermented soy bean) wrapping, filler material, tatami mats, straw rice bags, feed and fertilizers.
- 作り方は、しっかり水を切った豆腐を半丁程度に切り、180℃から200℃の高温の油で揚げる。
- To make atsuage, cut tofu into halves after draining well, and deep-fry in the oil of 180C to 200C.
- 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.
- 高野豆腐の名称は現在では全国に広まっているがもとは近畿地方で広く用いられていた名称である。
- The name of Koya-dofu is known throughout the nation today, but originally it was used throughout the Kinki region.
- 豆乳を加熱した時、ラムスデン現象によって液面に形成される膜を、竹串などを使って引き上げる。
- When soy milk is brought to boil, due to the Ramsden phenomenon a film or skin forms on the surface, which is lifted with utensils such as bamboo skewers.
- その柔らかさから煮崩れしやすく、伝統製法の高野豆腐と同じ感覚で調理すると形が崩れてしまう。
- It's mushy due to its softness, so it loses its shape if it's cooked the traditional way.
- たんぱく質を分解し食材を柔らかくする重曹の性質を利用し、高野豆腐を柔らかくする役割を持つ。
- By utilizing the property of baking soda, which can dissolve protein and soften ingredients, it serves to soften the koya-dofu.
- またこの頃北宋・南宋に渡航した僧が再度持ち帰り広めたことから寺納豆とも呼ばれるようになった。
- Also during this period, since priests who visited the Northern Sung and Southern Sung dynasties brought back shiokara natto in Japan again and it spread in the country, it also became known as tera natto.
- 100°Cで沸騰している湯に数分浸すと大部分の雑菌が煮沸されて死滅し、納豆菌芽胞が生き残る。
- If it is dipped in boiling water of 100°C for a few minutes, most of the sundry germs will boil and die, but the spores of bacillus subtilis natto will survive.
- 稲藁に付着している納豆菌が大豆に移行し、増殖することによって発酵が起こり、納豆ができあがる。
- Rice straw naturally contains the bacillus subtilis natto, which is supplied to the soybeans, the fermentation occurs and natto is done.
- 江戸時代には、その見た目より白菊人形、頭大人形、人形問屋の名前より伊豆蔵人形とも呼ばれてた。
- Due to their looks, in the Edo Period they were also called shiragiku ningyo (white chrysanthemum dolls), zudai ningyo (large headed dolls) or Izukura ningyo after a doll dealer.
- 粥(かゆ)は、米(粳米)、アワ、ソバなどの穀類や豆類、芋類などを多目の水で柔らかく煮た料理。
- Kayu (porridge) is a dish made by boiling grains such as rice seeds, foxtail millet and buckwheat, beans or potatoes in a large quantity of water until they become soft.
- 日本では、中国ほど一般的な飲み物ではないが、豆腐店の店頭などで、新鮮な豆乳が販売されている。
- It's less common as a beverage than it is in China, but fresh soymilk is sold over the counters at tofu (bean curd) shops.
- 生麩は小豆餡を包んで麩饅頭、焼き麩は生地に着色して砂糖を練りこみ、麩菓子などの駄菓子とする。
- They fill nama-fu with red bean jam to make fu-manju pastries while they add food colorings and sugar to the dough of yaki-fu to make confectioneries such as fugashi.
- その後、ゆでた大豆を藁と接触させ37度から42度に保つと、納豆菌は芽胞から発芽し増殖を始める。
- The boiled soybeans are then placed in contact with the straw and the temperature is maintained in the range of 37 to 42°C, whereupon the bacillus subtilis natto germinates from the spores and starts to increase.
- 豆乳(とうにゅう)は、ダイズを水に浸してすりつぶし、水を加えて煮つめ、かすを漉した飲料である。
- Soymilk is a beverage made by soaking soybeans in water, grinding them, adding water, boiling the mixture down and filtering the grounds.
- その処方は色々あるが、『本草綱目』では赤朮・桂心・防風・抜契・大黄・鳥頭・赤小豆を挙げている。
- Although there are varieties of prescriptions, 'Compendium of Materia Medica' listed Atractylodes lancia, shaved cinnamon bark, Ledebouriella seseloides, Smilax china, Rhubarb, Chinese aconite and small red bean.
- そのため、濃く粘度の高い呉を使って、現在のような高濃度の豆乳を作ることは、事実上不可能であった。
- This is why it was virtually impossible to make the present-day high concentrations of soy milk using thick, viscous go.
- チェコ共和国のプラハでは、牛乳の代わりに豆乳を使って作ったチーズを「TOFU」として売っている。
- In Prague, Czech Republic, cheese made using soy milk instead of milk is sold as 'TOFU.'
- また納豆を叩き刻んで味噌汁に入れた納豆汁は、江戸時代までは納豆ご飯よりも頻繁に食卓に上っていた。
- Natto jiru, which is prepared by adding finely chopped natto to miso soup, was eaten more often that natto gohan during the Edo period.
- 製法にかかわらず、業として納豆を製造するには、食品衛生法に基づき都道府県知事の許可が必要である。
- Regardless of the manufacturing method, in order to produce natto as a business, permission from the governor of the prefecture is necessary under the Food Sanitation Act.
- およびそこから転じて豆味噌をベースに米味噌、調味料(コンブや鰹節の出汁など)を配合した調合味噌。
- Alternatively it is altered from being made of a base of soy bean and rice miso to being made by combining seasonings (kelp and bonito flake stock).
- そのままの豆乳には特有の青臭さがあり飲みづらいため、砂糖などで甘みを加えたものも販売されている。
- Plain soymilk has a particularly raw smell and is hard to drink, so soymilk sweetened with sugar is also sold.
- 荻生徂徠が若いころ、貧のあまりに近くの豆腐屋からおからを分けてもらい、飢えをしのいだといわれる。
- It is said that when Sorai OGYU was young, he was so poor that he kept hunger away with okara which was given by a neighborhood tofu store.
- 豆腐はかつては店頭で毎日つくられ、柔らかいので崩れないように水槽の中に沈めて売られるものであった。
- Tofu used to be made every day in a shop, and due to its softness it was sold immersed in a water tank to prevent it from breaking apart.
- なお、関西地方では豆腐屋はラッパではなく鐘(関東ではアイスクリーム屋が用いていた)を鳴らしていた。
- In the Kansai region, a tofu seller sounded a bell instead of blowing a bugle (in the Kanto region, an ice-cream seller sounded a bell).
- 市販の納豆の大部分は、純粋培養した納豆菌を種菌(たねきん)として用いる製法によって製造されている。
- The bulk of natto on the market is produced through a manufacturing method in which pure cultured bacillus subtilis natto is used as seed.
- 納豆は元来精進料理として納所(なっしょ、寺院の倉庫)で作られた食品であり、これが名前の由来である。
- Originally, natto was produced in nassho (temple storage) as a vegetarian dish, and this is how the name originated.
- 日本の醤油の系統に属する味ではあるが、大豆の風味が薄くさらっとした塩味になっている点が特徴である。
- The soy-sauce in Hawaii is similar to Japanese soy-sauce; it is characterized by plain and salty taste with a slight soybean flavor.
- 雛のつるし飾り(ひなのつるしかざり)とは、江戸時代から伝わる伊豆稲取地方の風習、吊るし飾りのこと。
- Hina no Tsurushikazari is a custom of hanging decorations in the Izuinatori area going back to the Edo period.
- 多くは1辺が数センチ程度の立方体や直方体に切った豆腐を揚げており、大きなかたまりのものは稀である。
- Many of them are deep-fried tofu cut into cubes of a few centimeters in size and big chunks are rarely seen.
- 日本では、この日に柚子湯に入り、冬至粥(小豆粥)やカボチャを食べると風邪をひかないと言われている。
- It is said in Japan that taking yuzu-yu (a yuzu citron bath) and eating Toji-gayu (winter solstice rice gruel), which is azuki-gayu (rice gruel with red beans), and pumpkins on the day prevent catching cold.
- 高野豆腐と呼ばれるに至ったのは、江戸時代に於いて高野山の土産として珍重されたからとも言われている。
- It was said that people started calling it Koya-dofu because it was prized as a souvenir of Mt. Koya during the Edo period.
- 禅宗では肉食が戒律(五戒)により禁じられているため、精進料理として羊肉の代わりに小豆を用いたもの。
- Because of the prohibition of meat-eating in the religious precepts (five commandments) of the Zen sect, they used adzuki beans instead of mutton for a vegetarian dish.
- 汁粉(しるこ)は、主に小豆を砂糖で甘く煮て、この中に餅や白玉団子、クリの甘露煮などを入れた食べ物。
- Shiruko is a food whose main ingredient is boiled red beans sweetened with sugar, and in which mochi (rice cake), shiratama dango (Japanese rice-flour dumplings), and chestnuts stewed in syrup are added.
- 水無月の上部にある小豆は悪霊ばらいの意味があり、三角の形は暑気を払う氷を表していると云われている。
- It is said that azuki beans on Minazuki have the meaning of warding off evil spirits, and the triangular shape expresses ice beating the heat away.
- 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.
- 鍋に昆布を敷き、水を張った中に一口大に切った豆腐を入れ、温まったところを引き揚げてつけダレで食べる。
- Place kelp in the bottom of a pot, put bite-sized tofu into the water in the pot, and eat it with dipping sauce, removing it from the water once it's sufficiently warm.
- 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.
- 甘納豆、ういろう (菓子)(ういろう)、求肥、練り切り、饅頭、羊羹、落雁、きんつば、飴(あめ)、汁粉
- Ama natto (sugared red beans), Uiro (a sort of sweetened steamed cake made of rice powder), Gyuhi (a kind of rice cake made from glutinous rice or glutinous rice flour), Nerikiri (a cake made of white bean jam which is artistically colored or shaped), Manju (bun stuffed with azuki-bean paste), Yokan (azuki-bean jelly), Rakugan (hard candy), Kintsuba (a sword guard-like shaped baked cake of azuki bean jam wrapped with thin layer of wheat flour), candy, and Shiruko (sweet red-bean soup with pieces of rice cake)
- 餅は普通のものや茹で小豆をまぶした物などが作られるが、猪肉を表した特別なものが用意されることもある。
- Plain dumplings, dumplings with boiled azuki beans are usually prepared, and sometimes special dumplings with a shape of boar are prepared.
- また”絹の会”とともに加盟店による伊豆稲取の品質基準を満たしたつるし飾りの製作、購入を推奨している。
- They are working with 'Kinu no Kai (Silk Association) to encourage production and purchase of Tsurushikazari meeting the standard for quality in member stores.
- 煮る内に、表面にゆばができたり、半分凝固したおぼろ豆腐のようなものができ、これらも食べる事ができる。
- While such ingredients are cooked in the pot, yuba appears on the surface and a kind of oboro tofu (half-curdled tofu produced in the making of tofu) is formed, and these can also be eaten.
- とらやのものは、一般的な小倉羊羹よりも小豆の粒の量が少なめで粒のかたさもやわらかいのが特徴の煉羊羹。
- Ogura-yokan of Toraya is the neri-yokan which are characterized by the amount and hardness of adzuki beans: they are made of a little less beans than ordinary ones in number, and the beans are soft.
- 壁画に描かれているものについてでは、正面左側の人物は冠帽や美豆良が見られ、袴を着用し靴を履いている。
- As for the objects of the mural painting, a person on the left hand side of the painting wears a hat and Mizura (an ancient hair style, bunch of hair is wrapped round and hangs beside the ears), Hakama (formal men's divided skirt) and shoes.
- 元来は保存食だったとされるが、現在は納豆の入手できない海外へ旅行に行く際に持っていく場合があるという。
- It is said that hoshi natto was originally prepared as a preserved food, but today it is brought with when traveling to overseas destinations where natto is unavailable.
- 1857年(安政4年)に栄太楼が開発した和菓子で、ここまで述べてきた発酵食品の納豆とは全く別物である。
- It is quite different from the above-mentioned natto, which is a fermented food; ama natto is a Japanese confectionery developed in 1857 by Eitaro.
- うち「堅魚」は、伊豆・駿河・志摩・相模・安房・紀伊・阿波・土佐・豊後・日向から献納されることとなった。
- Of the three, 'katauo' was designated as the offering from the provinces of Izu, Suruga, Shima, Sagami, Awa (the present-day southern Chiba Prefecture), Kii, Awa (the present-day Tokushima Prefecture), Tosa, Bungo and Hyuga.
- この際、フィリピンのタホ売りは、かつての日本の豆腐の行商とまったく同じラッパを吹き鳴らして合図をする。
- Today, the Philippine taho seller signals with a bugle, just as a Japanese tofu peddler would have done in the past.
- 見かけ上変わりがないこのような製品と区別するため、普通のものに「無調整豆乳」と表記しているものもある。
- In order to distinguish such products, which aren't very different in appearance, 'plain soymilk' is printed on the ordinary product.
- もともとは奈良時代に須須保利(すずほり)という漬床として臼で挽いた穀類と大豆を使った漬物があったという。
- It is said that originally pickles were made using grain and soybean ground by a millstone as a bed, which was called suzuhori in Nara Period.
- 主にアズキを煮詰めた豆沙餡(小豆餡)を指すことが多く、後に他の豆などを煮た物も餡と呼ばれるようになった。
- Although 'an' usually refers to azuki bean paste made from boiled azuki beans, pastes made using other types of boiled beans are now also called 'an'.
- これにより、納豆とタレ袋を分離するフィルムを廃して通気性を向上させると共にタレとの混合を容易にしている。
- Through this arrangement, the film that would otherwise separate the natto and the bag of sauce is eliminated, thus improving the permeability and making it easier to mix the sauce with the natto.
- 伝統的な包装方法では、納豆の製造で使用した藁をそのまま藁苞(わらづと)とするか、経木に納豆を包んでいた。
- The traditional packaging methods were wrapping natto in warazuto (straw wrapper) used in the manufacture of natto or wrapping in kyogi (paper-thin sheets of wood).
- ぜんざい(善哉)は、主に小豆を砂糖で甘く煮て、この中に餅や白玉団子、栗の甘露煮などを入れた食べ物である。
- Zenzai refers to stewed red beans sweetened with sugar that are served in a bowl with mochi (sticky rice cake), shiratama dango (dumplings made of sticky rice flour called shiratamako), and chestnuts stewed in sugar.
- 近年は大豆の青臭さを抑えられる製法が開発され、健康志向・自然志向も手伝って無調整豆乳の需要が増えている。
- A process for controlling the raw soybean odor has recently been developed, so the demand for plain soymilk is increasing due in part to the desire for healthful, natural products.
- また一部豆腐製造業者の間では、凝固剤の総称として「にがり」の呼称を使っている場合もあり、注意が必要である。
- Because some tofu makers use the word 'bittern' as a generic term for coagulant, one must use the word with care.
- 基本的に非公開寺院であるが、毎年1月の「小豆粥の会」6月の「沙羅双樹を愛でる会」の時は特別拝観可能である。
- Torin-ji Temple is not open to the public as a rule but special admission is permitted on the occasions of the 'rice and azuki bean porridge party' in January and the 'sal tree viewing' event in June every year.
- 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.
- 池波正太郎は小説の中で登場人物に、梅雨時の冷える日に食べさせており、「梅雨の湯豆腐」という短編作品もある。
- A character in a novel by Shotaro IKENAMI ate one on a cold day during the rainy season; also, IKENAMI wrote a short story called 'Yudofu in the Rainy Season.'
- 折れた針を神社に納めたり、豆腐や蒟蒻のようにやわらかいものに刺したりすることで供養し、裁縫の上達を祈った。
- People hold the service by offering broken needles to a shrine or sticking them in soft materials such as tofu or konnyaku (a gelatinous food made from devil's-tongue starch) and pray that their sewing will become proficient.
- 製品の一括表示内に原材料「大豆」と表示されているものは、未加工の大豆である丸大豆を使用していることを表す。
- The label describing 'soybeans' as a raw material refers to the unprocessed soybeans, the whole soybeans.
- 最近では豆菓子・かりんとう・おこし・膨化米(いわゆるコメのポン菓子)などに砂糖がけして作られることが多い。
- Today, hina arare is often made by sugar-coating bean snacks, karinto (dried-dough stick-shaped cookies), millet or rice cake, or puffed rice.
- 新潟県長岡市栃尾市地域で作られる豆腐の油あげは、地元では「アブラゲ」と呼ばれ標準的なものよりも厚手である。
- Aburaage made from tofu produced in the Tochio area of Nagaoka City, Niigata Prefecture, is locally called 'aburage,' which is thicker than standard aburaage.
- このほか、香川県や岡山県真鍋島のように、小豆の餡(あん、餡子)を入れた餡餅(あんもち)を入れる地域もある。
- In addition, mochi with sweet red-bean paste are used in some areas such as Kagawa Prefecture or Manabe-shima island in Okayama Prefecture.
- 重須本門寺、小泉久遠寺、伊豆実成寺の三本山とその旧末寺、および西山本門寺の旧末寺全12ヶ寺は「合同」を維持。
- Twelve temples, including 3 honzan temples, Omosu Honzan-ji Temple, Koizumi Kuon-ji Temple, and Izu Jitsujo-ji Temple, their former branch temples, and the former branch temples of Nishiyama Honmon-ji Temple, kept their 'Godo.'
- この頃から糸引き納豆も登場しており区別するために塩辛納豆を久喜と呼び糸引き納豆を単に納豆と呼ぶようになった。
- Around that time, itohiki natto also appeared and, in order to differentiate itohiki natto from shiokara natto, shiokara natto came to be called as kuki and itohiki natto as natto.
- 賽の目(細かい立方体)状に切った寒天に、茹でて冷やした赤エンドウマメ、小豆餡、求肥、干しアンズなどをのせる。
- It consists of cubes of agar gelatin topped with boiled and chilled red peas, azuki bean jam, gyuhi (a kind of rice cake made from glutinous rice or glutinous rice flour), and dried apricot.
- 同じく落語「鹿政談」では、豆腐屋が軒先に出しておいたおからを飢えたシカが食べてしまうところから話がはじまる。
- Also a story of rakugo called 'Shikaseidan' begins at the scene where a starving deer eats okara which was placed along the eaves by a tofu seller.
- 白餡(しろあん)とは、インゲンまたは小豆を茹でたものを潰して、砂糖または蜜で甘い味をつけた白色の漉し餡のこと。
- Shiroan, white strained sweet bean paste, is made from kidney beans or small beans boiled, crushed and sweetened with sugar or honey.
- 夜間に凍結した豆腐が日中に溶けてしまわないように、専用の氷室に入れて数日間熟成させ、その後に解凍し乾燥させる。
- In order for tofu that is frozen during the night not to thaw during the day, it's placed in a separate ice room and allowed to mature for a few days, and after thawing it is dried.
- スポンジ状の高野豆腐の内部までアンモニアガスが行き渡りアンモニアが全体に吸着したら、密封包装をして出荷される。
- Once the ammonia gas spreads into the spongy koya-dofu and becomes fully absorbed, the tofu is hermetically sealed and shipped.
- 慈恵大師・良源には「角(つの)大師」「豆大師」「厄除け大師」など、さまざまな別称があり、広い信仰を集めている。
- Jie Daishi, Ryogen, has various other names such as 'Tsuno Daishi' (The Horned Master), 'Mame Daishi' (the Master of the Beans) and 'Yakuyoke Daishi' and these are worshipped by a wide range of people.
- 小豆の粒が、鹿の斑紋に似ていることから、鹿といえばモミジ、モミジと言えば紅葉で有名な小倉山(京都)との連想から。
- The name originates from the chain of thought where azuki beans look like the dapples on a deer, and deer evoke Japanese maple leaves which evoke the famous Mt. Ogura (Kyoto).
- このほかに伊豆国・美濃国・土佐国も雁皮紙(がんぴし)の産地として知られているが、「鳥の子」の紙名は用いていない。
- Besides, Izu, Mino, and Tosa Provinces are also famous producing districts of ganpishi, where the name of 'torinoko' is not used.
- また、納豆を容器に入れたままかき混ぜて糸を引くことができるように、底に凹凸が付けられるなどの工夫もなされている。
- A method has been devised to make the bottom of container hubbly so that it is easier to stir the natto in the container until threads appear.
- 中華文化圏では、朝食に、暖かい豆乳に砂糖を加えて飲んだり、これに油条と呼ばれる揚げパンを浸して食べる習慣がある。
- In regard to the Chinese culture, there is a custom of drinking hot soymilk with sugar for breakfast and eating fried bread called Yutiyao soaked in soymilk.
- 厚紙に印刷された鬼の面が豆のおまけについている事があり、父親などがそれをかぶって鬼の役を演じて豆撒きを盛り上げる。
- Fukumame are sometimes sold with a free gift of an oni mask (ogre's face mask) printed on a piece of thick paper, which the father or another family member puts on his face to play a role of the oni, then stirring up the mame maki.
- 「生しぼり方」で作られ、豆乳の粘度が低い状態でにがりを混ぜるが、荷重と時間を多くかけて含水率を減らすため硬くなる。
- Although this tofu is made by a 'method of namashibori,' and bittern is added to the soy milk while its viscosity is low, the tofu becomes hard because the moisture content is reduced by applying a load for a long time.
- 根岸近辺には、「笹乃雪の豆富(豆腐)」「竹隆庵のこごめ大福」など公辨にゆかりがあるとされる老舗商品が多くみられる。
- Around Negishi area, there are several long-established products, such as 'Sasanoyuki no tofu' (soybean curd of Sasanoyuki Tofu restaurant) and 'Chikuryuan no kogome daifuku' (Chikuryuan's soft rice cake including crashed rice stuffed with sweetened bean jam) which had associations with Koben.
- また、納豆菌の天敵として細菌寄生性ウイルスのバクテリオファージがあり、ファージ活動後に雑菌が繁殖する事もありうる。
- Bacteriophage (viruses that infest bacteria) is a natural enemy of bacillus subtilis natto, and sundry bacteria may increase after the phage became active.
- 『天言筆記』(明治成立)には飯や豆腐ガラ(オカラ)などを詰めてワサビ醤油で食べるとあり、「はなはだ下直」ともある。
- 'Tengen-hikki' (a document written in the Meiji period) describes it as being stuffed with rice and tofugara (the material left after making tofu) etc., and eaten with soy sauce and Japanese horseradish, and there is also a comment 'very cheap.'
- アミノ酸は、麹により産生されたプロテアーゼやアミラーゼ等の酵素によって大豆由来のタンパク質が分解されたものである。
- Amino acid was generated through decomposition of proteins from soybeans by enzyme generated by rice malt such as protease or amylase.
- 沖縄のすきやきは、肉と野菜、豆腐を甘く煮合わせたものに生卵(あるいは目玉焼き)を乗せて平皿に盛った一品料理である。
- Sukiyaki in Okinawa is an a-la-carte dish made from meat, vegetables and tofu boiled together for sweetness and then served on a plate with a raw egg (or an egg fried sunny-side up.)
- 工場で甘味料・香料・植物油などを加えて飲みやすい味に加工した「調製豆乳(ちょうせいとうにゅう)」も販売されている。
- Adjusted soymilk,' which is processed to achieve an agreeable taste by adding sweetener, perfume material and vegetable oil, is also sold.
- 日本古来からある食べ物らしく、砂糖の無い時代、小豆本来の持つ甘みを楽しむために考案された料理の一つと言われている。
- It seems that shiruko has been in existence since ancient times in Japan and it is said to be one of the dishes conceived in days before sugar became available to enjoy the natural sweetness of red beans.
- ゴマ、抹茶、大豆、蕎麦粉、ラッカセイを生地に混ぜる事もあり、現在ではいわゆる駄菓子から高級品まで様々なものがある。
- Sesame seeds, powdered green tea, buckwheat flour or peanuts may be mixed in the karinto dough and there are various types of karinto with its category ranging from the so-called dagashi to the premium product.
- 料理も中国風のものが多く、「雲片」と呼ばれる野菜の炒め煮や、胡麻豆腐、「もどき」料理(山芋の蒲焼など)などがある。
- Many Chinese-style dishes, such as sauted vegetables called 'Unpen,' Goma-dofu (crushed sesame seeds boiled in water and chilled like tofu) and 'Modoki' cuisine (Kabayaki of yamaimo (Japanese yam)), are found in the category of Fucha ryori cuisine.
- 十三夜は日本独自の風習であり、ちょうど食べ頃の大豆やクリなどを供えることから、この夜の月を豆名月または栗名月という。
- The Thirteenth Night is an original Japanese custom, and the moon of the night is called Mame Meigetsu or Kuri Meigetsu, since beans (mame) and chestnuts (kuri) in season are offered.
- 血液凝固因子を作るのに不可欠なビタミンKや大豆由来のタンパク質も豊富であり、現在でも重要なタンパク質源となっている。
- As natto is rich in vitamin K which is vital for producing blood coagulation factors and the protein derived from soybeans, the food is still considered as an important source of protein.
- このため、苦肉の策として大豆の加水分解液を醤油に利用する方法が導入され、戦後しばらくの間はこうした醤油造りが続いた。
- For this reason, the method to use a hydrolyzed solution of soybeans for soy-sauce was introduced as a desperate measure, and production of soy-sauce using this method continued for a while after World War II.
- 一方、分析および官能試験では有意な差がないという意見もあり「丸大豆だから美味しい」とは一概に言えず、議論が発生する。
- On the other hand, some point out that no big difference is seen in an analysis and a sensory test, and it is hard to determine 'whole soybean soy-sauce is tasty,' causing a controversy.
- 一般的なすき焼きは薄切りにした牛肉が用いられ、ネギ、シュンギク、シイタケ、豆腐などの具材(ザクと呼ぶ)が添えられる。
- Generally, sliced beef is used for sukiyaki, with additional ingredients such as negi (a type of scallion), shungiku (garland chrysanthemum), shiitake mushroom, tofu (bean-curd) and so on.
- 伝統的な製法による高野豆腐は硬く、水戻しには一晩かかり、柔らかく炊き上げるのは難しく、調理に手間のかかる食材である。
- The koya-dofu processed the traditional way is hard, takes one night to reconstitute and is difficult to cook softly, so it's a time-consuming ingredient for use in cooking.
- これはもち米6に対しうるち米4で作った団子を小豆の粉の汁で煮込み、塩味を付けたものであり、その上から白砂糖をかける。
- To make the susuridango, stew dumplings made of mochi-gome (glutinous rice with its carbohydrate molecule consisting of 100% amylopectin) and uruchi-mai (glutinous rice with its carbohydrate molecule consisting of 80% amylopectin and 20% amylose) in a red bean flour soup, while the ratio of mochi-gome and uruchi-mai in the dumpling is six to four, add salt, then sprinkle some sugar.
- 台湾では「紅豆餅」や「車輪餅」と呼ば伝統的なお菓子のひとつとなっている(中国語では漢字の「餅」は、焼き菓子を指す)。
- In Taiwan, imagawa-yaki is called 'red bean waffle' or 'charyunbyon' and is a traditional sweet (a Chinese character '餅' represents baked pastry).
- さまざまな寄せの方法があるが、典型的な例として、桶の中の豆乳をにがりと反応させながら、櫂で中心に「寄せる」作業を行う。
- There are various methods of yose, but a typical method is to do work of 'gathering' ('yoseru' in Japanese) toward the center with a kai while making the soy milk in the pail react with the bittern.
- ただし、藁に比べると通気性が悪く、また納豆の臭い成分を吸着しにくいために、納豆独特の臭いがこもって強くなる傾向がある。
- Compared to rice straw, however, it is less permeable and absorbs less odor, and the unique odor tends to become stronger.
- サーバーに生卵を入れ、フィルターペーパーとコーヒー豆をセットせずに通常のドリップを行うだけというシンプルなものである。
- This is a simple way as you just put a raw egg into the coffee pot and turn it on without adding the filter paper or coffee beans.
- ハロハロ (Halohalo) :フィリピン風の、豆の餡、ナタ・デ・ココ、アイスクリームなど、豊富な具を乗せたかき氷。
- Halohalo: Philippine style shaved ice with plenty of toppings such as bean jam, nata de coco and ice cream.
- また鶏肉以外に牛肉や豚肉を単独で、あるいは豆腐や海鮮類(牡蠣や鱈)などを一緒に煮炊きする場合も水炊きと呼ぶことがある。
- Other than chicken, a dish made with beef or pork alone or together with tofu (bean curd) and seafood (oysters or codfish) is also called mizutaki sometimes.
- 当初は納豆塩辛納豆(寺納豆)に似せて甘名納糖と名づけられ、第二次世界大戦後に簡略化されて甘納豆と呼ばれるようになった。
- At first, it was named amana natto, similar to shiokara natto (tera natto), but it came to be called amanatto for short after World War II.
- 落語の「千早振る」には、おちぶれて乞食となった遊女千早が豆腐屋になった竜田川におからを乞うて拒絶される場面が出てくる。
- In a story of rakugo (traditional comic storytelling) called 'Chihayaburu,' there is a scene where a prostitute Chihaya who went down and became a beggar asks Tatsutagawa who became a tofu seller for okara and is rejected.
- また泡立った呉から取った豆乳もホイップ状の泡に包まれてしまうので、まともににがりを打ち、寄せの作業をすることが出来ない。
- Additionally, since the soy milk extracted from the foamed go is covered with foam in a whipped state, it's impossible to add bittern and properly do the work of yose.
- 大きな神社仏閣では、節分の日に芸能人・スポーツ選手・等が来て豆をまくようなことも行なわれ、イベント化しているとも言える。
- It may be said that big shrines and temples have made it become as an event to invite entertainers, athletes or others as bean throwers on the day of setsubun.
- 料理においても中国風のものが多く、「雲片」と呼ばれる野菜の炒め煮や胡麻豆腐、「もどき」料理(山芋の蒲焼など)などがある。
- Fucha ryori includes many Chinese-style dishes such as sauteed vegetables called 'unpen,' sesame tofu, and 'fake' dishes (broiled yam which looks like broiled eel).
- 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.
- 餅に豆やヨモギを加えたものや、餡の代わりにイチゴやカスタードクリームを入れたものなどさまざまなバリエーションが存在する。
- There are also many variations, such as those whose mochi contains yomogi (mugwort) or beans and those which are filled with strawberry or custard cream instead of anko.
- タチウオやサバなどの切り身、牛肉や鶏肉、シイタケや高野豆腐などの材料にゴマをまぶして、食用油でからりと揚げた料理のこと。
- It is a dish made by coating ingredients such as filet of cutlassfish or mackerel, beef, chicken, koyadofu (freeze-dried bean curd) with sesame seeds and deep-frying them crisp enough.
- 但し、隠元が持ち込んだのは、現在の「フジマメ(藤豆)」だという説もあり、関西ではフジマメのことを「インゲンマメ」と呼ぶ。
- However, some views explain that Ingen's bean was 'fuji-mame' (hyacinth-bean) as we know them today, and people call fuji-mame 'Ingen-mame' in the Kansai region (around Kyoto and Osaka Prefectures).
- そこで新島襄は現在のアーモスト館あたりにあった元豆腐屋を新島名義で買い上げ、学校外のその場所で聖書を教えることとなった。
- Then, Jo NIIJIMA bought a bean curd shop located near current Amherst House under his name and taught the Bible at this place instead of at the school.
- Joseph Hardy Neesima (Jo NIIJIMA) purchased a former tofu store which was near the current Amherst House under Niijima's name, and taught the bible there which was outside school grounds.
- 福岡県柳川市のさげもん、静岡県東伊豆町稲取地区の雛のつるし飾り、山形県酒田市)の傘福を称して日本三大手芸とすることがある。
- Sagemon, or something to be hung, of Yanagawa City in Fukuoka Prefecture, Hina no tsurushi kazari of Inatori district, Higashi Izu-cho in Shizuoka Prefecture, and Kasafuku of Sakata City in Yamagata Prefecture are called Japan's great three art crafts.
- だが赤いご飯を食べる風習自体は生き続け、白い米に身近な食材である小豆等で色付けする方法がとられるようになったと考えられる。
- It is, however, assumed that the custom of eating red rice survived through the coloring of white rice with red adzuki beans and other available foodstuffs.
- また、コーヒー、カフェ・オ・レ、カフェ・ラッテにおける牛乳の代わりに豆乳を用いたメニューも増えている(「ソイラテ」など)。
- Also, for coffee, cafe au lait and cafe latte, increasingly items use soymilk instead of milk ('soy latte,' etc.).
- 甘納豆(あまなっとう)は、豆類やクリ、ハスの実、サツマイモの輪切り(芋納豆と呼ばれる)などを砂糖漬けにした和菓子のひとつ。
- Amanatto, a Japanese-style cake, is candied beans, chestnuts, lotuses, and sweet potatoes cut into round slices (called Imo natto).
- 重曹処理された高野豆腐は伝統製法のものに比べ、硬さが1/3~1/4程度で非常に柔らかく、別の食品といえるほど食感も異なる。
- Koya-dofu processed with baking soda is one-fourth to one-third softer than the one produced through the traditional process, and its texture is so different as to suggest that it's a different kind of food.
- 町屋好みは、豆桐や小梅のようにつつましさを持ちながらも、光琳小松、影日向菊、枝垂れ桜のような琳派の装飾性の高い紋様を好んだ。
- As for the taste of merchant families, there are highly decorative patterns of the Rinpa School such as Korin-komatsu (Korin small pines), kagehinata-giku (shadows of chrysanthemums in the sum) and shidarezakura (weeping cherry blossoms on sprays) were favored as well as such modest patterns as mamegiri (small paulownia) and koume (small plum blossoms).
- 八寶冰(バーバオビン、):かき氷の上に甘い煮豆をはじめ、多くの具を盛り合わせた物をものを台湾では「八寶冰(八宝氷)」という。
- Babao Bing (八寶冰, Eight Treasure Ice): Shaved ice having toppings of various materials starting with sweet boiled beans is called 'Babao bing (八寶冰 (八宝氷))' in Taiwan.
- これは1981年、関西での納豆消費拡大のため、関西納豆工業協同組合がなっ(7)とう(10)の語呂合わせで制定したものである。
- This was determined by Kansai Natto Kogyo Kyodokumiai (Kansai Natto Processors Cooperative Association) in 1981, which made a sound connection (nat (= 7) to (= 10)) in order to promote the consumption of natto in the Kansai region.
- 漢語における豆腐の「腐」は腐る意味ではなく、チーズのように凝固した食品(英語のカード (食品) curd にあたる)を指す。
- The character '腐' in Chinese word tofu doesn't mean 'to go bad'; instead, it refers to curdled food such as cheese (corresponding to 'curd' in English).
- しかし「納豆」「納豆汁」が冬の季語である事や、「納豆時に医者要らず」という諺があったように、元々納豆の時期は冬とされている。
- However, as 'natto' and 'natto jiru' (miso soup with natto) are the season words for winter for haiku (Japanese seventeen-syllable poem) and also as there is a proverb saying that 'in the natto season, there is no need for a doctor,' winter had been the season for natto.
- さらに、工業的な製法として、豆乳を一旦冷やし、凝固剤といっしょにプラスチック容器に流し込んでから加熱して固める充填豆腐もある。
- Furthermore, as an industrial production process, juten dofu (filled tofu) is made through the processes of chilling soy milk, putting the chilled soy milk into a plastic container with a coagulant, and curding it by heating.
- 節分の時期になると、多くのスーパーマーケットでは節分にちなんだコーナーが設けられ、その中で福豆(ふくまめ)として売られている。
- When setsubun season comes, many supermarkets reserve special spaces for setsubun, where they sell parched beans called 'fukumame' (literally, 'lucky beans') for the mamemaki ceremony.
- ただし納豆天ぷらの場合、油で揚げることによって匂いがあらかた飛び、さらに天ぷらの衣で匂いが抑えられるのでむしろ食べやすくなる。
- However, in the case of natto tempura, a considerable proportion of the odor disappears by being deed fried and by the coating of batter, so it becomes easier to eat.
- この過程で醤油はアルコールやバニリン等の香気成分による香り、大豆由来のアミノ酸によるうまみと、コムギ由来の糖による甘みを持つ。
- Through this process, soy-sauce gains a flavor caused by fragrant constituents such as alcohol or vanillin, savoriness due to amino acid from soy beans, and sweet taste due to sugar from wheat.
- 連合国軍最高司令官総司令部が醤油の重要性を理解せず、大豆を酸で加水分解した方が効率良く製造できるとの指導を行ったとも言われる。
- It is said that the General Headquarters of the Allied Powers did not understand the importance of soy-sauce, and instructed soybeans to be hydrolyzed for efficient production of soy-sauce.
- 中国語では、粗悪なセメントを使った強度不足の工事を「おから工事」を意味する「豆腐渣工程」(トウフジャーコンチョン)と表現する。
- In Chinese, a construction work which uses inferior cement and lacks strength is called 'tofuja konchon' meaning 'a construction work using okara.'
- このため、長期保存や食べる者を飽きさせないといった目的も含めて、味噌、醤油、豆腐、ゆば、豆乳、納豆、油揚げなどが生み出された。
- Thanks to this background, together with the objective of long storage and not tiring people, fermented soybean paste, soy sauce, soybean curd, dried bean curd, soybean milk, natto (fermented soybean) and deep-fried bean curd were created.
- フィリピンには「タホ(taho)」と呼ばれる菓子があり、水分の多い温かい豆腐(プリン状の豆乳)にタピオカと黒蜜をまぶして食べる。
- The Philippines has confectionery called 'taho,' which is warm tofu with high water content (pudding-like soy milk) and is eaten by dredging tapioca and brown-sugar syrup.
- 荒廃しきっていた神護寺を再興するため後白河天皇に強訴したため、渡辺党の棟梁の摂津源氏の源頼政の知行国であった伊豆国に配流された。
- Wishing to revive Jingo-ji Temple, where priests were absolutely corrupt, Mongaku presented a direct petition to Emperor Goshirakawa, which resulted in Mongaku being exiled to Izu Province, which was the feudal domain of MINAMOTO no Yorimasa of Settsu-Genji (Minamoto clan), the head of the Watanabe party.
- 醤油を作るときと同様の方法で麦・大豆・米などから製造した麹を、醤油のときほどは多くない塩水に漬けて熟成させるものが基本形である。
- Basically, the rice malt which is produced from barley, soybean, rice and so on by a method similar to that of making soy sauce is immersed in salted water which is not so much as in soy sauce and matured.
- 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.
- 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.
- 最近では、山間部で、逆に濃度の濃い豆乳を使って作った硬い豆腐を土産物的に売っているが、これは近代的に作られた似て非なるものである。
- Meanwhile, hard tofu, which is nowadays made in mountain-ringed regions as a souvenir using high concentrations of soy milk, but this tofu made by a modern process so it's close but not the same.
- 北海道・東北・北陸・南九州では ラッカセイをまく(大豆よりも回収し易く、殻ごと撒くため地面に落ちても食べられる、等の利点がある)。
- In Hokkaido, Tohoku, Hokuriku and Minami-Kyushu (Southern Kyushu), people throw unshelled peanuts, which have the advantage of being easy to collect, and even those thrown on the ground can be collected and eaten.
- 通常の醤油は、アレルギー源となる事で知られる大豆あるいはコムギを原料として使用しており、これらに対してアレルギーを起こす事がある。
- General soy sauce is made from soybean or wheat known as allergens, and they may cause an allergy.
- 「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.
- 丸大豆醤油を支持する製造者は、「油脂の層により諸味の酸化が防げる」「油脂から分解されたグリセリンが風合いを変える」等の主張がある。
- Manufacturers supporting whole soybean soy-sauce advocated 'the fat film from the soy-sauce avoids oxidization of moromi' and 'glycerin decomposed from fat changes the flavor of the soy-sauce.'
- 水気をしぼった豆腐に、すったヤマノイモ、ニンジン、ゴボウ、シイタケ、コンブ、ギンナンなどを混ぜ合わせて丸く成型し、油で揚げたもの。
- After squeezing out excess moisture from tofu, it is mixed with grated Japanese yam, carrots, burdock roots, shiitake mushrooms, kelp, and ginkgo nuts, shaped roundly, and deep-fried.
- これは、加藤清正が文禄・慶長の役の際濡れた大豆を馬に積んでいたのが馬の高い体温で発酵し納豆になったとの言い伝えがあるからだとされる。
- It is said that because there is a legend that, at the time of the Bunroku-Keicho War, Kiyomasa KATO loaded wet soybeans onto the back of a horse which fermented because of high body heat of the horse, and became natto.
- また炒り豆を使用するのは、節分は旧年の厄災を負って払い捨てられるものである為、撒いた豆から芽が出ては不都合であったためであるという。
- The reason these beans were roasted was, to avoid such inconvenience as any of the thrown beans sprouting, since setsubun throws away all disasters or troubles of the past year with those beans.
- 納豆には血栓を溶かす酵素が含まれており、納豆の摂取によって血栓が溶けた場合の分解成分であるFDPが血中に増えることが確認されている。
- Natto contains an enzyme that dissolves blood clots, and it has been confirmed that when a person eats natto, an FDP which is a cracked component resulting from the dissolution of clot increases in his/her blood.
- タイでは一般的に魚醤である「魚醤ナムプラー」がよく使われているが、大豆から作られた醤油「シーユー」も、炒め物の味付けなどに使われる。
- In Thailand, fish sauce (soy-sauce-like fish sauce) nam pla is often used; the soy-sauce, 'See ew,' made from soybeans is also used to season fried food.
- これらの地域では、元日から小正月の期間中に小豆(あるいは、獣肉を含む赤い色をした食品全般)を食することが禁忌とされている場合が多い。
- In these regions, it is considered taboo to eat an adzuki bean (or red food in general, including meat) during the period from New Year's Day until Koshogatsu.
- お釜で炊かれた豆乳は、前述の通り濃度が薄いので、蛋白分子が繋がった網の目構造の網の目が粗いものとなる(濃度が濃いと、緻密な網となる)。
- Because the soy milk boiled in the iron pot has low concentrations as mentioned above, the net-like mesh structure in which protein molecules connect becomes rough (high concentrations make a fine-mesh net).
- 延享元年(1744年)、天城湯ヶ島(現伊豆市)で山守を務めていた板垣勘四郎は三島代官の命によりシイタケ栽培の技術指導で有東木を訪れた。
- In 1744, Kanshiro ITAGAKI, who served as the guardian of the mountains at Amagiyugashima (Izu City), visited Utogi at the behest of Mishima's local governor for the purpose of teaching the technique of shiitake mushroom cultivation.
- しかも、髪の毛を収集するコストと、脱脂加工大豆の購入価格を比較すれば、髪の毛からアミノ酸を生産することは非常に高コストで非効率である。
- In addition, producing amino acids out of human hair requires extremely high cost and results in inefficient production when comparing collecting human hair to purchasing defatted soybeans.
- アサヒ「新生(しんなま)」(現・「新生3(しんなまスリー)」)および「ぐびなま。」は麦と麦芽の代わりに「大豆ペプチド」を使用している。
- Asahi's 'Shinnama' (now 'Shinnama three') and 'Gubinama,' contain 'soy peptide' instead of malt or barley.
- 小麦粉、砂糖、重曹などからつくった生地を魚の鯛をかたどった焼き型に流し入れて焼き、片側に餡(小豆のアンコ)をのせて両側を合わせて焼く。
- To make taiyaki, first the batter made of flour, sugar, and soda is poured into sea bream shaped molds and then azuki bean paste added before the two sides of the mold are joined together.
- - 明治以降、鉄道(水戸線)の開通に伴い、土産品として売られた(天狗納豆が発祥とされる)のをきっかけに、産地としてもっとも知られている。
- Since the Meiji period, in keeping with the opening of the railway (Mito Line), natto has been sold as a souvenir (it is said that the first one was Tengu natto), and this area is famous for the production of natto.
- 醤油(しょうゆ)は、主に日本料理で使われる、大豆とコムギを原料とし、麹菌や酵母を利用した、塩味とうま味の強い汎用の液体発酵調味料である。
- Soy-sauce is a general-purpose liquid fermented seasoning with salty taste and strong savoriness, made from soybeans and wheat using Aspergillus oryzae and yeast, and it is mainly used in Japanese cooking.
- 「天保(1830年~1844年)末年、江戸にて油揚げ豆腐の一方をさきて袋形にし、キノコかんぴょうを刻み交へたる飯を納て鮨として売巡る。」
- In the late Tenpo era (1830 - 1844), a kind of sushi was peddled in Edo (old Tokyo), aburaage opened from one side into the shape of a bag, and stuffed with rice mixed with minced mushrooms and kanpyo.
- 現在では、近代工業の発達により作業の機械化が進み、わずかの大豆から効率よく豆腐が生産されるようになり、より安価で提供されるようになった。。
- Currently, tofu is efficiently made from a small number of soybeans due to the mechanized process that has developed with modern industry, and tofu is sold at cheaper prices.
- また技術開発の結果普及した匂いの弱い種の納豆では、活動がさほどおう盛ではない菌株が用いられており、環境によっては雑菌が繁殖する余地がある。
- Also, a less active bacterial strain is used for natto with less odor which has become popular as a result of technical development, and such natto may consequently let sundry bacteria grow depending on the environment.
- これは、生の大豆タンパク質が最終工程に残ると製品(加熱時)の濁りにつながり、小麦の生デンプンは、一般的な醤油酵母は資化できないためである。
- Because, remaining soybean protein in the final process leads to turbidity in products (in heating), and raw starch in wheat are unable to be consumed as source of nutrient by general soy-sauce yeasts.
- 和朝食には卵の他に、飯と味噌汁、漬け物、水産加工品(鯵の干物や乾燥海苔、もしくは海苔の佃煮)、卵焼き、および納豆等が配膳されることが多い。
- In addition to the egg, the Japanese breakfast plate usually includes rice, miso soup, tsukemono (Japanese pickled vegetables), processed seafood (dried horse mackerel, dried seaweed, or tsukudani (boiled in sweetened soy sauce) of seaweed), Japanese style omelet, and natto (fermented soybeans).
- このため現在市販されている高野豆腐のほとんどには、水戻しの時間を短縮し、柔らかく煮あがるように膨軟剤と呼ばれる食品添加物が加えられている。
- Therefore, a food additive called Bonanzai is added to most koya-dofu currently on the market in order to shorten the reconstituting time and allow it to cook softly.
- 香港では、ビタソイという商品名の豆乳が瓶入りで売られて人気があったが、現在は紙パック入りの方が主流となり、瓶入りを扱っている店は減っている。
- In Hong Kong, the bottled soymilk called Bitasoi was popular, but the version in a carton became mainstream so fewer and fewer shops are selling soymilk in bottles.
- 家庭内での豆まきで、「鬼」の付く姓(比較的少数だが「鬼塚」、「鬼頭」など)の家庭もしくは鬼が付く地名の地域では「鬼は内」の掛け声が多いという。
- If a family name contains a kanji character (a Chinese character) of 'Oni' (such as 'Onizuka,' 'Kito,' and so on, though they are comparatively few), or if any region has a kanji character of 'Oni' in its name, most of the bean throwers are reported to yell 'Oni wa uchi (In with ogres!).'
- 食味的には小豆の方が上であるが小豆は胴割れ(皮が破れること)しやすく切腹を連想させて縁起が悪いとされ、特に関東地方でささげを用いることが多い。
- Although red adzuki beans are better for eating than black-eyed peas, the former could be regarded as inauspicious since it might easily crack in body (or peel), which would remind one of seppuku (suicide by disembowelment), so that black-eyed peas may be used instead of adzuki beans, especially in the Kanto region.
- また、中華人民共和国でも、天津市や北京市で日本のものと同じような、小豆や栗を使った甘い「羊羹 ヤンカン yánggēng」が製造販売されている。
- In the People's Republic of China, sweet Yankan (pronounced as yánggēng in Chinese, written with the same Chinese characters as yokan), which contain adzuki beans and chestnuts just like Japanese yokan, are made and sold in Tianjin and Beijing.
- 薄い豆乳で作った硬い豆腐を、角もち状に薄く切り、110℃から120℃の低温の油で揚げ、さらに180℃から200℃の高温の油で二度揚げしてつくる。
- Solid tofu made from thin soybean milk is sliced into slender blocks like kaku-mochi (rectangular rice cakes), which are then fried twice in hot oil, first at low temperature from 110 to 120 degrees centigrade and again at high temperature from 180 to 200 degrees centigrade, in order to make aburaage.
- 大きな椀に豚肉、ポーク(ランチョンミート)、ソーセージ、豆腐、野菜類、鶏卵などが入った味噌汁に、どんぶりに盛ったご飯と、場合によっては副菜もつく。
- The menu includes miso soup with pork (luncheon meat), sausage, bean curd, vegetables, chicken egg in a large bowl, a bowl of rice and sometimes a side dish.
- 2007年1月7日に放送された関西テレビ放送・フジテレビジョンの教養番組「発掘!あるある大事典」で、納豆の摂取はダイエットに効果があると紹介された。
- In the cultural program 'Hakkutsu! Aru Aru Daijiten' (Encyclopedia of Living) broadcasted by Kansai Telecasting Corporation and Fuji Television Networks, Inc. on January 7, 2007, it was announced that natto was effective for dieting.
- また923年公布の「延喜式」には大豆3石から醤1石5斗が得られることが記されており、この時代、京都には醤を製造・販売する者がいたことが分かっている。
- The 'Engishiki' (codes and procedures on national rites and prayers) which was promulgated in 923 stated that one and a half koku of hishio (a unit of volume: rice 1-koku is 180.39 liter, lumber 1-koku is 0.278 cubic meter) were made out of three koku of soy beans, and this showed that there were manufacturers and sellers of hishio in Kyoto in this period.
- - 法華塚とは法華経塚ともいい日蓮上人が伊豆へ流刑されていた時に鎌倉と生誕地である安房国を思い安寧と仏教の広まりを祈念し、写経した法華経を埋めた塚。
- - Hokke zuka is also referred to as Hokke-kyo zuka that is a mound in which Nichiren shonin (the Venerable Nichiren) buried a copy of the Lotus Sutra that he transcribed thinking of Kamakura and his birthplace Awa Province and praying for peace and propagation of Buddhism during his exile in Izu Province.
- 青柳総本家(創業明治12年・1879年)の青柳ういろうは、砂糖(しろ)・黒砂糖(くろ)・抹茶・小豆(上がり)・さくらの他様々なバリエーションを持つ。
- The Aoyagi Uiro of the Aoyagi family (founded in 1879) has variations including Uiro with white sugar, black sugar, green powdered tea, azuki bean (called agari) and cherry blossoms.
- したがって、食品として十分衛生的に製造され、(世界的に見れば一部かもしれないが)多くの人に嗜好され、栄養的に価値が高い納豆は優れた「発酵」食品である。
- Therefore, natto is an excellent 'fermented food' because it is produced as a food in a sufficiently sanitary manner, is enjoyed by many people (although it may be only a part of the world), and has high nutritional value.
- 自社の焙煎工場とケーキ工場を有し、特にコーヒー豆や挽いた粉については店頭だけでなく全国各地の百貨店、スーパーマーケット、茶葉店などでも販売されている。
- The company has its own roasting plant and cake manufacturing plant, as well as coffee beans and ground powder which are sold not only in shops, but also in department stores, supermarkets and tea shops in various places in Japan.
- 湾の八寶氷同様に、小豆餡、缶詰フルーツ、餅などの具が豊富に盛られおり、味付けによくきな粉を使う点と、ピビンパ同様に食べる前に徹底的に混ぜるのが特徴的。
- Same as Babao Bing in Taiwan, plenty of materials such as red bean jam, canned fruits, and rice cake are included and characteristically soybean flour is often used for seasoning and it is completely paddled before eating same as in Bibimpa (rice with beef and vegetables in a hot stone bowl).
- 近年では、大量生産の要求に応えるため、あるいは伝統的な製法では良質の藁を確保すること等が困難なこともあり、純粋培養した納豆菌を用いる製造が主流である。
- In recent years, in order to meet the requirements of mass production, or because of the difficulty in obtaining good-quality straw for the traditional method, the mainstream practice has been to use pure cultured bacillus subtilis natto.
- しかし、その福田屋の職人だった人物が御堀堂を、福田屋のういろうをよく食べていた人物が豆子郎を創業し、山口ういろうの味が現在まで受け継がれることとなった。
- However, since an employee of Fukudaya founded Mihorido and a person who favored the Uiro of Fukudaya founded Toshiro, the taste of the Yamaguchi Uiro has been passed on.
- また消泡剤には乳化剤としての側面も持っていて、呉液を乳化させることにより大豆中の旨み成分(大豆油のアミノ酸等)を豆乳の中に引き出す重要な役割も担っている。
- The antifoaming agent also serves as an emulsifying agent and plays an important role of drawing forth the flavorful ingredients (amino acid in soybean oil, and other ingredients) contained in soybeans by emulsifying the fluid go.
- また和名抄では、「醢」の項目にて「肉比志保」「之々比之保」(ししひしほ)についてふれており、「醤」の項目では豆を使って作る「豆醢」についても解説している。
- In addition, Wamyo-sho (a dictionary compiled in the Heian period) refers to 'niku-bishio' and 'shishi-bishio' (both meaning salted meat) in the item of 'salted food' and it also described 'mame-bishio' (salted beans) which was made out of beans in the item of 'hishio.'
- この豆乳が冷えないうちに凝固剤としてにがりを適度に加え、櫂と呼ばれる木の板で撹拌する(にがりを打った以降の一連の作業を寄せと呼び、職人の技の見せ所である)。
- A moderate amount of bittern is added to the warm soy milk as a coagulant, and it's stirred with a wooden board called a kai (paddle) (the series of task after the addition of bittern is called 'yose,' and it's a high point where the workman shows his technique).
- 近代から、上記に述べた年中行事が廃れ、節分当日の夕暮れ、ヒイラギの枝にイワシの頭を刺したもの(柊鰯)を戸口に立てておいたり、豆撒きをしたりするようになった。
- After entering the modern age, the above-mentioned annual events went out of fashion; instead, people became accustomed to placing Hiiragi-iwashi (a sprig of holly pricked into a baked sardine's head) at the door of each house and to performing a bean-scattering ceremony.
- 舟和はみつまめを当時流行していた「ビアホール」「ミルクホール」にあやかった「みつ豆ホール」と名付けた西洋風喫茶で売り出し、大人向けの甘味として好評を博した。
- Funawa served mitsumame at a Western teahouse named 'Mitsumame hall' following the name of 'Beer Hall' and 'Milk Hall' which were popular at that time, creating favorable attention as sweets for adults.
- また、山梨県や青森県の津軽地方、岩手県県北などの北東北の一部とその出身者の多い北海道では、小豆やささげを使うが砂糖を入れて甘い味付けにするのが一般的である。
- In addition to adzuki beans and black-eyed peas, sugar is commonly used to sweeten sekihan rice, the custom of which is practiced in some areas including Yamanashi Prefecture, the northern Tohoku region such as the Tsugaru area of Aomori Prefecture and the northern area of Iwate Prefecture, and in Hokkaido, where many people from the above areas now live.
- トッピングに使われる具材…イカ天、生イカ、ねぎ、生エビ、もち、チーズ、広島カキ (貝)、キムチ、ニンニク、ニラ、納豆、ショウガ、トウモロコシ、マヨネーズetc
- The ingredients as toppings: fried squid, raw squid, green onion, raw shrimp, mochi, cheese, Hiroshima oyster (shellfish), kimuchi, garlic, Chinese chive, natto (fermented soybeans), ginger, corn, mayonnaise and so on.
- 海苔の主な産地は宮城県、千葉県、愛知県、兵庫県の播磨灘沿岸、香川県の島嶼部(小豆島、直島など)、そして福岡県、佐賀県、熊本県の有明海沿岸が主産地となっている。
- The main production areas of nori are in Miyagi Prefecture, Chiba Prefecture, Aichi Prefecture, the coastal area along the Harima Sea of Hyogo Prefecture, the small islands in Kagawa Prefecture (Shodo-shima, Nao-shima and so on), Fukuoka Prefecture, Saga Prefecture and the coastal area along the Ariake Sea of Kumamoto Prefecture.
- この夜は、月が見える場所などに祭壇を作りススキ(すすき)を飾って月見団子・里芋・枝豆・クリなどを盛り、御酒を供えて月を眺めた(お月見料理)、豊作を祈る満月法会など。
- That night, an altar is set up in a place from which the moon is visible; it is decorated with Japanese pampas grass, and Tsukimi Dango dumplings, sato-imo (taro), edamame (green soybeans) or chestnuts are put out, and sake is offered, in which way people enjoy viewing the moon (moon-viewing dishes), such as in a Buddhist service for the full moon in order to pray for a good harvest.
- これは、小豆餡の代わりに生クリームやカスタードクリーム、チョコレートクリームを入れたもので、ジャム類やカットフルーツが入っており、ワッフルを彷彿とさせるタイプである。
- This type contains fillings such as fresh cream, custard cream or chocolate cream instead of azuki bean paste, and also jam or chopped fruit and resembles waffles.
- 名古屋を中心とする中部地方では、こんにゃくや豆腐などに八丁味噌をベースにしたたれを付けて焼いたり、それらを湯掻いて味噌だれをつけて食べる田楽(味噌田楽)も健在である。
- The Chubu region centering around Nagoya still has Dengaku (Misodengaku) in which konjac and tofu are either grilled with a sauce based on haccho miso (dark red miso) or boiled and eaten with Misodare dip.
- 原料に丸大豆を使用する場合、仕込工程の説明のように、丸大豆には未処理の油脂が大量に含まれているため、これらの油分は仕込工程中に分離して、諸味の上に浮かんで油脂の層を作る。
- When whole soybeans are used as raw materials, many unprocessed fats from them are separated during the preparation process, and float over moromi making a fat film as it was prescribed in the paragraph of the preparation process.
- カレーライスのルーツであるインド・パキスタン・バングラデシュでは、ヒンドゥー教やイスラム教などの影響で菜食が主流であり、豆・野菜・乳製品を使ったカレー料理が発達している。
- In India, Pakistan, and Bangladesh, which are the roots of curry and rice, a vegetarian diet is the mainstream due to the influence of Hinduism and Islamism; hence, in these countries, curry dishes that use beans, vegetables, and dairy products have developed.
- 島根県の野焼きちくわ、鳥取県の豆腐ちくわ、広島県、岡山県の豆ちくわ、山陰の手握りちくわ、熊本県の日奈久ちくわ、愛知県の豊橋竹輪、徳島県の竹輪など、日本では各地で作られる。
- There are many Chikuwa made in Japan such as noyaki chikuwa (chikuwa grilled in the field, made from flying fish) in Shimane Prefecture, tofu chikuwa of Tottori Prefecture, bean chikuwa of Hiroshima and Okayama Prefectures, tenigiri chikuwa (chikuwa shaped by hand) of Sanin region, Hinagu chikuwa (chikuwa made in Hinagu region of Kumamoto) of Kumamoto Prefecture, Toyohashi Chikuwa of Aichi Prefecture, Chikuwa in Tokushima Prefecture and so on.
- このことは祇園物語にも「出雲国に神在もちひと申事あり」と記されており、また「赤豆をにて-餠(もち)を入まいらせ」と、現在のぜんざいと同種の料理であったことを示す記述がある。
- This is mentioned in the Gion Tale as 'People talk about the Jinzai Mochi in the Izumo Province,' with a description that 'it is a dish of stewed red beans with mochi in it,' suggesting that the Jinzai Mochi was something similar to the current zenzai.
- 名古屋市中区 (名古屋市)大須に本社がある株式会社大須ういろ(創業昭和23年・1948年)で製造しているういろうは「ういろ」(登録商標)で、「ないろ」は小豆のういろである。
- The Uiro which is produced by Osu Uiro Inc. (founded in 1948), the head office of which is in Osu, Naka Ward, Nagoya City, is 'Uiro' (registered brand) and 'Nairo' is a kind of Uiro using an azuki bean.
- 豆乳をじっくり加熱した時に、表面にできる薄皮を引き上げたものをゆば(湯葉・湯波)といい、おもに吸い物の具として使われたり、刺身と同様にそのまま醤油などをつけて食べたりする。
- When soymilk is slowly heated, the thin skin that's pulled up from the surface is called yuba (tofu skin), which is mainly used as an ingredient in soup dishes and eaten as it is with soy sauce, as one would eat raw fish.
- 明治初期に乗合馬車や鉄道馬車の御者が危険防止のために鳴らしていたものをある豆腐屋が「音が『トーフ』と聞こえる」ことに気づき、ラッパを吹きながら売り歩くことを始めたものである。
- One tofu peddler in the early Meiji period, who noticed that a bugle blown by a coachman on a stagecoach or a horse-drawn streetcar for safety 'sounded 'tofu,'' took up the practice of blowing a bugle too.
- 治承元年(1177年)延暦寺の末寺である白山と加賀国の国司が争った事件の責任を問われ、天台座主の職を解かれ、伊豆国に配流になるが、途中で大衆 (仏教)が奪還し叡山に帰還する。
- In 1177, he took the blame for a conflict between the Enryaku-ji Temple's sub-temple of Hakusan and the governor of Kaga Province, which led to him losing his position as Tendai Zasu and being exiled to Izu Province but he was rescued en route by Buddhist followers and returned to Mt. Hiei.
- バリエーションとして、茶碗蒸しの具にうどんを加えたものを小田巻き(苧環)蒸し(うどんおだまきうどん)、具に豆腐を使い、蒸しあげた後に上から葛あんをかけたものを空也蒸しという。
- There are two variations of Chawan-mushi: Odamaki-mushi, a traditional egg custard dish on a base of udon noodles (Japanese wheat noodle) mixed with ingredients of Chawan-mushi, and Kuyamushi (steamed egg custard with tofu (bean curd) in it) on which kuzu paste sauce (a sweet sauce whose main ingredient is arrowroot starch seasoned with soy sauce and sugar) is poured after it is steamed.
- 地方料理の一環として、小豆以外に白餡、栗、かぼちゃ、百合根、枝豆(ずんだ)を用いて作る場合もある(山梨県には「小豆ぼうとう」と呼ばれる餅の代わりにほうとうを入れたものもある)
- As a local specialty, shiruko is sometimes made from white haricot beans, chestnuts, winter squash, edible lily bulbs or green soybeans (and in Yamanashi Prefecture, there is also a type of shiruko known as 'azuki boto' in which hoto (wheat flour noodle dough cut into small pieces) is substituted for rice cakes.
- 戦前まで東京都台東区下谷元黒門町(現在の上野池之端)にあった老舗料理屋「揚出し」は、朝早くから揚げ出し豆腐を供し、風呂にも入れるということで吉原(東京都)帰りの客に有名だった。
- The long-established restaurant called 'Agedashi' located in Motokuromon-cho, Shitaya, Taito Ward, Tokyo (present-day Ueno Ikenohata) before the war, was very popular among Yoshiwara customers (Yoshiwara: a red-light district in Edo, present-day Tokyo) because Agedashi dofu was served early in the morning, and bathing was available for all guests.
- さらに、原料である大豆はそのほとんどを米国に依存しているが、原料である非遺伝子組み換え大豆生産量はアメリカにおける生産数の一割以下であり、遺伝子組み換え価格の約3倍の価格もする。
- Moreover, although most of the soybeans used as raw materials are imported from the United States, the production volume of non-genetically engineered soybean raw materials is less than ten percent of the total production volume in the U.S., and the price of those soybeans is approximately three times that of genetically engineered soybeans.
- しゃぶしゃぶは、ごく薄く切った肉を、食卓の専用鍋に煮え立たせただし汁に数回くぐらせ加熱し、野菜・豆腐・葛切りなどの食材を煮込んだものと共に、タレにつけて食べる日本の鍋料理である。
- Shabu-shabu is a Japanese dish in which extremely thin slices of meat are cooked by swishing them back and forth several times in dashi (broth) boiled in a special tabletop pot, dipped in sauce and eaten with boiled ingredients such as vegetables, tofu and kuzukiri.
- そのほか伝統野菜とも呼ばれる京野菜、京漬物・豆腐やゆば・麩・ウナギ・佃煮・蒲鉾・干物・乾物などから茶・菓子・パン・寿司まで京料理の食材はほとんどここで揃うといっても過言ではない。
- It is not overstating to say that it is possible to obtain almost any kind of food needed in order to make Kyoto cuisine here: Kyoto vegetables called traditional vegetables, Kyoto pickles, tofu, yuba (soy-milk skin), fu (wheat-gluten bread), eel, tsukudani (preserved food boiled down in soy sauce), kamaboko (boiled fish paste), dried fish, dried goods, tea, confectionery, bread, sushi, and so on.
- 日本にはおそらく奈良時代頃に伝来した豉(し、日本ではくきと読まれ久喜の字もあてられていた)と考えられている塩豉(後の塩辛納豆)と淡豉(平安以降歴史から姿を消す)との2種類がある。
- In Japan there were two types: enshi (later shiokara natto) and tanshi (which vanished into history after the Heian period), and they are believed to be shi (pronounced as 'kuki' in Japan and the kanji '久喜' was also used for the word) which is deemed to have been introduced in around the Nara period.
- しかし印南浦の土佐与一(とさのよいち)という人物が安永10年(1781年)に安房国へ、享和元年(1801年)に伊豆国へ製法を広めてしまったほか、別の人物が薩摩国にも伝えてしまう。
- However, a man called TOSA no Yoichi taught people in Awa Province the Tosa method in 1781, and he then taught it to those in Izu Province in 1801; additionally another person taught it to those in Satsuma Province.
- 以前は豆のほかに、米、麦、かちぐり、炭なども使用されたというが、豆撒きとなったのは、五穀の中でも収穫量も多く、鬼を追い払うときにぶつかって立てる音や粒の大きさが適当だったことによる。
- In the past, rice, wheat, dried chestnuts, charcoal and other materials were reportedly used along with beans, but eventually beans became exclusively used because they are the most productive of the five main cereals, and also because of their hitting sound and proper size for throwing.
- 百物語、皿屋敷(播州皿屋敷、番町皿屋敷など)、四谷怪談(東海道四谷怪談など)、小泉八雲『怪談』所蔵:小豆とぎ・耳無し芳一・雪女、牡丹灯籠(灯篭)、おいてけ堀、八反坊、鍋島藩の化け猫騒動
- Hyakumonogatari (roughly '100 Stories'), Sarayashiki (The Dish Mansion) (Banshu Sarayashiki (The Dish Mansion in Banshu), Ban-cho Sarayashiki (The Dish Mansion in Ban-cho)), Yotsuya Kaidan (Yotsuya Ghost Stories) (Tokaido Yotsuya Kaidan (Tokaido Yotsuya Ghost Stories)), and ghost stories contained in 'Kaidan' written by Yakumo KOIZUMI such as Azukitogi (The Azuki Bean Grinding), Miminashi Hoichi (Hoichi the Earless), Yuki Onna (The Snow Woman), Botan Doro (A Tale of the Peony Lamp), Oitekebori, Hattanbo and Nabeshimahan-no-Bakeneko Sodo (The Monster Cat Riot at Nabeshima Domain)
- 定番のコショウの他、一味唐辛子、ごま、おろしニンニク、にんにくチップ、ニントン(ニンニク唐辛子)、ラーメンダレ、酢、豆板醤などの唐辛子味噌、ニラ漬け、各種キムチなどの薬味が一般的である。
- In addition to the typical pepper seasoning, ground red pepper, sesame, grated garlic, garlic chips, garlic pepper, ramen condiments, vinegar, bean paste with red pepper such as tobanchan, green chive pickles, and various types of Kimchi are popular as seasonings.
- 精進料理(しょうじんりょうり)とは、仏教では僧は戒律五戒で殺生が禁じられており、大乗仏教で肉食も禁止されたため、僧への布施として野菜や豆類、穀類を工夫して調理したベジタリアン料理である。
- Shojin ryori mean vegetarian diet which are prepared as the charity for monks using only vegetables, beans and grain since the five commandments of Buddhism prohibit monks from killing and under Mahayana Buddhism, even meat eating is prohibited.
- 硫酸カルシウムはにがりの主成分である塩化マグネシウムと比べ適正な凝固反応が起こるいわゆる凝固のストライクゾーンが広いため、保水性が高く肌理の細かい高品質な豆腐が、比較的容易に作りやすかった。
- When compared with magnesium chloride, a main ingredient in bittern, calcium sulfate had a wider zone in which the proper coagulation reaction occurred (being referred to as the strike zone of coagulation) and made it comparatively easy to make high-quality tofu, which was water-retentive and fine.
- また、藁塚や密教塚のように藁屑や焼却灰まで集積した塚などの思想が、藁屑や焼却灰や下肥などを肥料にし流通に乗せ、経済振興と大豆食文化などに繋がる穀倉地や、穀物農耕の隆盛の一端を担ったともいえる。
- Additionally, it can be said that thinking on the mounds of wara zuka (a mound for rice straw) and mikkyo zuka (esoteric Buddhism mound) stacking straw bits and even ashes, caused the conversion of the straw bits, ashes and human wastes into fertilizers and put them into distribution to partly contribute to the development of grain-growing region related to economic growth and food culture of soybeans as well as to the development of grain farming.
- これらの名塩鳥の子土(泥土)には、東久保土(白色)、天子土(卵色)、カブタ土(青色)、蛇豆土 (茶褐色)などの名があり、一種または二種を混合して漉きあげ、五色鳥の子、染め鳥の子などとも呼ばれた。
- These soils for torinoko in Najio have names such as Tokubo soil (white), Tenshi soil (天子土) (whitish brown), Kabuta soil (blue), and Jato soil (ginger), and paper was made with one or two soils that was called five-colored torinoko or dyed torinoko.
- その他のバリエーションとして塩、蕎麦つゆ、麺つゆ、味噌、マヨネーズ、うま味調味料、ウスターソース、オイスターソース、胡麻油、XO醤、豆板醤、山葵、カレー、七味唐辛子、ラー油、すき焼きのタレなどが挙げられる。
- Other variations may include salt, sobatsuyu (Soba soup broth), mentsuyu, miso, mayonnaise, chemical seasoning, Worcester sauce, oyster sauce, sesame oil, XO sauce, tobanchan, wasabi, curry sauce, shichimi togarashi (a mixture of red cayenne pepper and other aromatic spices), chili oil, and sukiyaki sauce.
- - 行商とは一般的には固定客への訪問販売によって商売をする者を指すが、郊外や商圏の規模の小さい所では物売りであっても、固定客が主な客層である場合もあり、特に豆腐や納豆や野菜や魚の物売りなどがこの傾向にある。
- Gyosho generally refers to those who do business through door-to-door sales with regular customers, but in suburbs or areas with a small trade-area, the main customers of monouri may also be regular customers, and tofu, natto (fermented soybeans), vegetables, and fish monouri tend to fall under this category.
- それらが大阪にも伝わり、コンニャクや豆の具を入れしょう油味で食べる「ベタ焼」「チョボ焼」が誕生し、それが各種鉄板料理へと派生、関西地方や広島県において現在「お好み焼き」と呼ばれるスタイルに発展したといわれる。
- They were introduced to Osaka and 'beta-yaki' (Japanese pancake) or 'chobo-yaki' (Japanese pancake) was born, that used konjac or beans as ingredients and were eaten in soy sauce, and they developed into various kinds of foods grilled on an iron plate, and in the Kansai region and Hiroshima prefecture the current 'okonomiyaki' style is said to have been established.
- 文明年間(1469年~1487年)には西宮市の『旨酒』、堺市の『堺酒』、加賀国の『宮越酒』などが、弘治3年(1557年)には伊豆国の『江川酒』、河内国の『平野酒』などが盛んに取り引きされたことが記録からうかがえる。
- According to some records, various jizake such as 'Umazake' (literally a delicious sake) produced in Nishinomiya City, 'Sakaizake' (sake of Sakai) in Sakai City and 'Miyakoshizake' (sake of Miyakoshi) in Kaga Province were actively traded from 1469 to 1487, and others such as 'Egawazake' (sake of the Egawa clan) in Izu Province and 'Hiranozake' (sake of Hirano) in Kawachi Province were in 1557.
- 落語の「酢豆腐」で、暇人連中が集まって酒を飲むのに何か肴を、というのでどんなものがいいかという段になって、「安くって数が有って誰の口にも合って、腹にたまんなくって見てくれが良くって、しかも衛生にいい」というくだりがある。
- In rakugo (traditional comic storytelling) called 'su-dofu' (vinegar tofu), there is a scene in which people with too much free time gather for a drink and think about what kind of sakana to eat, saying, 'Sakana should be something inexpensive and abundant that everybody likes. It should be something pleasant to see that doesn't make one full. Furthermore, it should be healthy.'
- 小笠原家は代々、総領家(本家)が糾法および小笠原流礼法全般をとりしきり「宗家」となっていたが、十七代の小笠原長時とその子貞慶は、戦乱の戦国時代に弓馬礼法の伝統を絶やさないため、従兄弟筋にあたる伊豆赤沢の経長に宗家の道統を継承。
- The main branch of the Ogasawara family provided the Soke (grand master), in charge of 'kyuho' and Ogasawara-ryu manners for generations, but the 17th generation of the family, Nagatoki OGASAWARA and his son Sadayoshi OGASAWARA handed over Doto to their cousin, Tsunenaga from Akazawa, Izu, to prevent the horseback archery tradition from dying out in the turbulent Sengoku period.
- とりわけ味噌汁は、主食を食べるに際しての食欲増進の役割をおかずと共に果たすと同時に、味噌に含まれる大豆の蛋白質は、かつての低蛋白の日本食における主要な蛋白源であったし、労働で汗とともに消耗する塩分の補給に大きな役割を果たしていた。
- With staple food, miso soup especially enhanced the appetite together with side dishes and soya beans in miso, a major source of protein when Japanese food was lacking in protein and this also helped to restore salt lost from sweating doing physical labor.
- また、ソメイヨシノはオオシマザクラとエドヒガンの交配的形態を持ち、遺伝子の特性もオオシマザクラとエドヒガンの特性に似るが、オオシマザクラは伊豆諸島で進化したカスミザクラの島嶼型であって朝鮮半島には存在しておらずこの点からも不利であった。
- Additionally, Someiyoshino has the form of crossbreeding of the Oshima cherry and Edohigan as well as certain genetic similarities to the Oshima cherry and Edohigan, and since the Oshima cherry is an island form of Kasumizakura (Prunus Leveilleana Koene) that evolved in the Izu Island chain and doesn't exist in the Korean Peninsula, the theory was disadvantageous from this perspective too.
- 小麦粉・鶏卵・砂糖を水で溶いて作った生地を円形のくぼみのある鉄または銅製の焼き型に流し込んで餡(小豆あんが多いが、白餡やカスタードクリームなどのものもある)をのせ、その上にさらに生地を流し入れるか、別の型で焼いておいた同型の生地をのせて
- The way to cook imagawa-yaki is to pour batter made of flour, eggs, sugar and water in round molds made of iron or copper, drop sweet bean paste (red bean paste is very popular, but white bean paste and custard cream are available) into each batter-filled mold and cover this with batter or cover each filled mold with another pastry of the same shape baked in another mold.
- サラダ、すなわち一品の料理として野菜を生のまま食べるという概念が日本の食文化に定着するまでは、野菜・豆類を加熱調理する必要があったため、あく抜きや水煮といった時間と手間のかかる下処理を必要とする事が多いのが、精進料理の特徴の一つである。
- One of the characteristics of Shojin ryori is the necessity for time-consuming precooking such as removing harshness and boiling because precooking had been required for vegetables and beans until the practice of eating fresh vegetables as a la cart cuisine, namely salad, took root in Japanese food culture.
- 「腐」の字は本来『納屋の中で肉を熟成させる』という字義から転じて、柔らかく弾力性があるものを意味するものであったが(納豆名称)、日本では食品に「腐る」という字を用いることを嫌って、豆富や豆冨などと記すこともある(日本の豆腐は発酵していない。
- 腐' (fu), a Japanese character that's part of 豆腐 (tofu), meant a soft, elastic thing (which is called natto (fermented soybeans)) by being turned from the original meaning of 'maturing meat in the barn'; however, 豆富 or 豆冨 is sometimes used in Japan because it isn't preferred to use a Japanese character of '腐' meaning 'rotten' for food (Japanese tofu is not fermented).
- 日本酒の歴史鎌倉時代や日本酒の歴史室町時代には、京には造り酒屋が隆盛し、京の以外の地方でも他所酒(よそざけ)といって、越前国の豊原酒(ほうげんざけ)、加賀国の宮越酒(みやこしざけ)、伊豆国の江川酒(えがわざけ)など、現在の地酒の原型となる地方色豊かな銘酒が造られていた。
- Tsukuri-zakaya prospered in their business in Kyoto during the Kamakura and the Muromachi periods, and other regions also had high-quality sake with marked regional characters called yosozake (which literally means 'another place's sake'), which was the origin of present-day jizake (local sake), such as Hogenzake in Echizen Province, Miyakoshizake in Kaga Province, and Egawazake in Izu Province.
- 一寸法師、すねこたんぱこ、あくと太郎(あくとは踵)、豆助(親指)、指太郎(生まれた場所を表す名。)、豆一、五分太郎(次郎)(小さいことを表す名。)、三文丈、一寸小太郎、タニシ、カタツムリ、かえる、アイヌのコロポックルカムイ、キジムナー、ケンムンなど、誕生の際異常に小さい点では桃太郎、瓜子姫、かぐや姫も類縁関係である。
- They are Issunboshi, Sunekotanpako, Akuto Taro (Akuto means heel), Mamesuke (thumb), Yubitaro (name that describes where he was born), Mameichi, Goburato (Jiro) (a name that describes that he is small), Sanmontake, Issunkotaro, Tanishi (mud snail), Katatsumuri (snail), Kaeru (frog), Koropokkuru (small people in Ainu folklore) Kamui of Ainu, Kijimuna, Kenmun, and on the point of being very small at birth, Momotaro, Uriko Hime (Princess Uriko) and Kaguya Hime (Princess Kaguya) are also related.
- 『料理物語』によれば、「熬酒は鰹一升に梅干十五乃至二十、古酒二升、水少々、溜り少々を入れて一升に煎じ、漉し冷してよし、また酒二升、水一升入れて二升に煎じ使ふ人もある。煮出酒は、鰹に塩少々加へ、新酒で一泡二泡煎じ、漉し冷してよろし、精進の熬酒は、豆腐を田楽ほどに切り、炙つて、梅干、干蕪など刻み入れ、古酒で煎じてよし」という。
- 'Ryori Monogatari' (tale of food) records that 'Irizake is made by putting 15-20 umeboshi, 2 sho (approx. 1.8 liters) of old sake, a little water, and a little tamari (rich soy sauce) into 1 sho of dried bonito before reducing it down to 1 sho, filtering it and cooling it, while there are some people who add 2 sho of sake and 1 sho of water before reducing it down to 2 sho; Nidashizake (extracted sake) is made by adding a little salt to dried bonito and boiling it for a while with new sake, filtering it and cooling it; and shojin irizake is made by putting chopped umeboshi and hoshi kabura (dried turnips) into grilled tofu with size of dengaku, and boiling it with old sake.'
- 大石寺第54世日胤は、1873年に教部省へ「大石寺一本寺独立願」を提出し、以降も数度にわたって諌暁を繰り返したが遂に容れられず、結果的に1876年より、富士門流の系列に属する大石寺・下条妙蓮寺・北山本門寺・京都要法寺・小泉久遠寺・保田妙本寺・西山本門寺・伊豆実成寺の八本山は行政上、日蓮宗興門派(後に日蓮本門宗と改称)として分類された。
- Although Nichiren the fifty fourth of Taiseki-ji Temple put application 'to be independent temple of Taiseki-ji Temple' to Kyobusho (Ministry of Religion) in 1873 and continued to seek approval, it was not accepted, and in 1876, Hachihonzan (eight head temples) of Taiseki-ji Temple, Shimojo Myoren-ji Temple, Kitayama Honmon-ji Temple, Kyoro Yobo-ji Temple, Koizumi Kuon-ji Temple, Hota Myohon-ji Temple, Nishiyama Honmon-ji Temple and Izu Jitsujo-ji Temple, which were belonged to the Fujimon School, were categorized as Konon Schools of Nichiren Sect (later renamed Nichiren Honmon Sect).
- 織田信長、伊達政宗、大友義鎮ほか有力大名の海外との通商、豊臣秀吉の南蛮貿易により南蛮酒として古酒(くーす)と称される琉球泡盛や、桑酒、生姜酒、黄精酒(おうせいしゅ)、八珍酒、長命酒、忍冬酒(にんどうしゅ)、地黄酒(じおうしゅ)、五加皮酒(うこぎしゅ)、豆淋酒(とうりんしゅ)などなどの中国・朝鮮の珍酒や薬草酒、さらにヨーロッパからのワインも入ってきた。
- Ryukyu Awamori, which was called kusu (old awamori) as nanbanshu, unique liquors and herb liquors from China and Korea such as kuwazake (rice wine with mulberry), rice wine with ginger, oseishu (rice wine with Japanese Solomon's seal), hatchinshu (Eight unique sake), chomeishu (Longevity sake), nindoshu (Lonicera sake), jioshu (Rehmannia root sake), ukogishu (Siberian Ginseng sake) and torinshu (black soybean sake), as well as wine from Europe were imported through overseas trade by powerful Daimyo (Japanese feudal lord) such as Nobunaga ODA, Masamune DATE, and Yoshishige OTOMO, and the trade with countries in South Seas mainly Spain and Portugal by Hideyoshi TOYOTOMI.