飯: 1000 Terms and Phrases
- 飯
- cooked rice
- meal
- food
- one's livelihood
- Ii
- Iizaki
- Iitaka
- Meshi
- boiled rice
- Meshi (cooked rice, meal)
- Steamed rice
- 飯尾
- Iio
- Iikai
- Inou
- Inoo
- Han'o
- Meshio
- 飯淵
- Iifuchi
- Iibuchi
- Habuchi
- 飯塚
- Iizuka
- Iitsuka
- Iidzuka
- Meshizuka
- Meshitsuka
- Meshidzuka
- 飯島
- Iishima
- Iijima
- Ihijima
- Hashima
- Marin
- Meshijima
- 稲飯
- Inai
- Inaii
- Inahan
- Inameshi
- 鮨飯
- rice seasoned with vinegar, sugar and salt, used for preparing sushi
- sushi rice
- 炒飯
- Chinese-style fried rice (chi: chao fan)
- 下飯
- Shimoi
- Shimoii
- Shimomeshi
- 冷飯
- cold rice
- hanger-on
- dependent
- disgraced former actor
- 蒸飯
- steamed rice (esp. cold rice reheated by steaming it)
- mochi rice with red beans steamed in a steaming basket
- rice with red beans (eaten on celebratory occasions)
- 菜飯
- rice boiled with greens
- Nameshi
- 残飯
- food scraps
- garbage
- wash
- Leftovers
- 桜飯
- rice boiled with soy sauce and sake
- Sakura Meshi
- 酢飯
- vinegared rice
- rice prepared for sushi
- Sumeshi (vinegared boiled rice)
- 鯛飯
- rice with minced sea bream (tai)
- 大飯
- large meal
- large meals
- Ooi
- Oomeshi
- 茶飯
- rice boiled in tea (and) flavored with sake and shoyu (flavoured)
- 赤飯
- red rice (beans and mochi) for auspicious occasions
- Sekihan (glutinous rice steamed with red adzuki beans for eating on celebratory occasions)
- 水飯
- rice washed in cold water
- dried rice soaked in water to soften
- 炊飯
- rice cooking
- to cook rice
- 御飯
- cooked rice
- meal
- steamed rice as an offering to a god
- 中飯
- the noonday meal
- Nakai
- Nakaii
- 粟飯
- steamed rice with millet
- boiled rice with millet
- 鰻飯
- eel kabayaki with rice
- Unagimeshi
- Unagimeshi (Broiled Eel Rice)
- 強飯
- glutinous rice with red beans (eaten on celebratory occasions)
- mochi rice with red beans
- event in which someone is forced to eat a large quantity of rice (e.g. the April 2nd Shugendo ceremony at Nikko's Rinnouji temple)
- 牛飯
- rice covered with beef and vegetables
- 鶏飯
- dish of seasoned chicken with rice, pickles, etc. (from Kagoshima and Okinawa)
- 栗飯
- rice boiled with chestnuts
- 干飯
- dried boiled rice used mainly as provisions of samurai troops and travelers (travellers)
- Hoshii
- 乾飯
- dried boiled rice
- dried boiled rice used mainly as provisions of samurai troops and travelers (travellers)
- 黄飯
- yellow rice meal (coloured with essence of gardenia fruit)
- 釜飯
- rice, meat and vegetable dish served in a small pot
- Kamameshi (rice, meat, and vegetables boiled together in a small kama)
- Kamameshi (cooked rice in an iron pot)
- 飯椀
- bowl used for serving rice
- 飯碗
- bowl used for serving rice
- 飯盒
- cooking utensils
- mess kit
- outdoor (camping) cooking utensils
- 飯櫃
- round, wooden container for cooked rice
- Ibitsu
- 飯切
- flat-bottomed wooden bowl for preparing sushi rice
- 飯蛸
- ocellated octopus (Octopus ocellatus)
- 姫飯
- soft rice (cooked in a pot)
- 猫飯
- cat food
- dish of leftovers on rice
- 白飯
- cooked white rice
- Shirai
- 昼飯
- lunch
- midday meal
- Hirui
- 麦飯
- boiled barley and rice
- Boiled barley rice
- 飯蒸
- mochi rice topped with fish (or other food) and steamed
- 飯借
- Japanese sardinella (Sardinella zunasi)
- 飯場
- construction camp
- bunkhouse
- workers' living quarters
- Iiba
- labourer's lodging
- 飯綱
- least weasel (Mustela nivalis)
- a type of fox spirit
- Iidzuna
- 飯屋
- eating house
- restaurant that makes simple food
- Iyazaki
- 飯室
- Iishitsu
- Iimuro
- Hanmuro
- 飯南町
- Iinanchou
- Iinan, Shimane
- 飯縄山
- Iitsunayama
- Iidzunayama
- 飯島彰
- Iijima Akira (1934.7-)
- 飯島敬
- Iijima Takashi (h) (1935.10.9-1993.1.14)
- 飯島町
- Iijimachou
- Iijimamachi
- Hashimachou
- Iijima, Nagano
- 飯島誓
- Iijima Sei (h) (1973.4.17-)
- 飯能市
- Hannou (city)
- Hannō, Saitama
- 飯島愛
- Iijima Ai (1972.10-)
- Ai Iijima
- 飯豊町
- Iidemachi
- Iide, Yamagata
- 飯豊橋
- Iidebashi
- Iitoyobashi
- 飯塚町
- Iidukachou
- Iidukamachi
- 飯塚橋
- Iidukahashi
- Iidukabashi
- 飯塚訓
- Iidzuka Satoshi (h) (1937.2.8-)
- 飯塚治
- Iidzuka Osamu (h) (1972.9.27-)
- 飯塚市
- Iiduka (city)
- Iizuka, Fukuoka
- 飯田橋
- Iidabashi
- Iidabashi, Tokyo
- 飯田町
- Iitachou
- Iidachou
- Iidamachi
- 飯田亮
- Iida Makoto (h) (1933.4.1-)
- 飯田市
- Iida (city)
- Iida, Nagano
- 宝飯郡
- Hoigun
- Hoi District, Aichi
- 飯領田
- Iiryouda
- Iriyouda
- Iroden
- 蓮葉飯
- Hasuhameshi (lotus leaf rice)
- 飯の種
- means of making a living
- 仏飯器
- Food Offering Bowl for the home altar
- 栗飯原
- Aihara
- Kuriiihara
- Kuriiibara
- Kuriihara
- Kuriibara
- 粟飯原
- Aihara
- Aibara
- Awaiida
- Awaiihara
- Awaiibara
- Awaihara
- Awaibara
- Awaimeshihara
- Awaimeshibara
- 下飯坂
- Shimoiisaka
- Shimoiizaka
- 新飯田
- Araiida
- Araida
- Shin'iida
- Niiiida
- Niiida
- Niida
- 浄飯王
- Suddhodana (father of Buddha)
- Śuddhodana
- 七飯町
- Nanaechou
- Nanae, Hokkaidō
- 上飯坂
- Kamiiisaka
- Kamiiizaka
- Kamiisaka
- 蒸し飯
- steamed rice (esp. cold rice reheated by steaming it)
- mochi rice with red beans steamed in a steaming basket
- rice with red beans (eaten on celebratory occasions)
- 深川飯
- fukagawa-meshi
- rice cooked with clams
- 小豆飯
- rice boiled with adzuki beans
- 寿司飯
- rice seasoned with vinegar, sugar and salt, used for preparing sushi
- sushi rice
- 五目飯
- dish of rice, fish and vegetables
- カツ飯
- cutlet and rice combo meal
- イタ飯
- Italian food
- Italian restaurant
- かつ飯
- cutlet and rice combo meal
- そば飯
- soba and rice cooked together along with meat, vegetables, etc. on a metal plate
- 蕎麦飯
- soba and rice cooked together along with meat, vegetables, etc. on a metal plate
- Soba rice (rice with noodles made from buckwheat)
- 干し飯
- dried boiled rice used mainly as provisions of samurai troops and travelers (travellers)
- 加薬飯
- boiled rice mixed with vegetables and meat or fish
- 乾し飯
- dried boiled rice used mainly as provisions of samurai troops and travelers (travellers)
- 茶飯事
- commonly occurring thing
- commonplace event
- bread and butter item
- 飯落ち
- dropping off-line to eat
- 飯売女
- maid at an inn who served clients and worked as a prostitute (Edo period)
- 飯盛女
- maid at an inn who served clients and worked as a prostitute (Edo period)
- Meshimori onna
- 飯炊き
- cooking rice
- kitchenmaid
- 夕御飯
- evening meal
- dinner
- supper
- 夕ご飯
- evening meal
- dinner
- supper
- 冷や飯
- cold rice
- hanger-on
- dependent
- disgraced former actor
- 物相飯
- single serving of rice (esp. as prison food)
- 噴飯物
- quite absurd thing
- something that makes one laugh
- 米の飯
- cooked rice
- something one never grows tired of
- 飯蒸し
- mochi rice topped with fish (or other food) and steamed
- 麦御飯
- boiled barley and rice
- 麦ご飯
- boiled barley and rice
- 天津飯
- crab omelet on rice
- Tenshindon
- Tenshin-han
- 朝飯前
- trivial matter
- cinch to do
- easy as pie
- it's a piece of cake
- a cinch
- No sweat.
- 飯匙倩
- habu (East Asian pit viper of genus Trimeresurus)
- 飯ごう
- cooking utensils
- mess kit
- outdoor (camping) cooking utensils
- 大飯郡
- Ooigun
- Ōi District, Fukui
- 飯谷川
- Iidanigawa
- Handanigawa
- 飯島洋一
- Iijima Youichi (1959.5-)
- 飯島敏子
- Iijima Toshiko (h) (1925.10.31-)
- 飯島敏宏
- Iijima Toshihiro (h) (1932.9.3-)
- 飯島直子
- Iijima Naoko (1968.2-)
- Naoko Iijima
- 飯島滋弥
- Iijima Shigeya (h) (1919.10.11-1970.8.9)
- 飯島寿久
- Iijima Kazuhisa (h) (1970.1.6-)
- Kazuhisa Iijima
- 飯島宗一
- Iijima Souichi (h) (1922.11.28-2004.2.1)
- 飯島秀雄
- Iijima Hideo (h) (1944.1.1-)
- 飯島耕一
- Iijima Kouichi (h) (1930.2.25-)
- 飯島延浩
- Iijima Nobuhiro (1941.7-)
- 飯島順子
- Iijima Junko (h) (1969.10.25-)
- 飯島大介
- Iijima Daisuke (h) (1950.1.2-)
- 飯島澄男
- Iijima Sumio (h) (1939.5.2-)
- Sumio Iijima
- 飯島真理
- Iijima Mari (h) (1963.5.18-)
- Mari Iijima
- 飯豊山地
- Iidesanchi
- Iide Mountains
- 飯野綾真
- Iino Ryouma (h) (1990.6.29-)
- 飯尾憲士
- Iio Kenshi
- Iio Kenji
- 飯尾一慶
- Iio Kazunori (h) (1982.2.23-)
- Kazunori Iio
- 飯尾麻耶
- Iio Maya (h) (1979.5.28-)
- 飯尾和樹
- Iio Kazuki (h) (1968.12.22-)
- 飯田英明
- Iida Hideaki (h) (1969.12.8-)
- 飯田義則
- Iida Yoshinori (1934.12-)
- 飯田久恒
- Iida Hisatsune (?-1956.10.16)
- 飯田吉平
- Iidayo Shihei (1938-)
- 飯田久彦
- Iida Hisahiko (h) (1941.8.23-)
- 飯田恭平
- Iida Kyouhei (h) (1987.11.18-)
- 飯田岡駅
- Iidaoka Station (st)
- 飯田加一
- Iida Kaichi (h) (1949.10.9-)
- 飯田雅司
- Iida Masashi (h) (1977.5.19-)
- 飯田基祐
- Iida Kisuke (h) (1966.8.2-)
- 飯田覚士
- Iida Satoshi (h) (1969.8.11-)
- 飯田橋駅
- Iidabashi Station (st)
- 飯塚雅弓
- Iidzuka Mayumi
- Mayumi Iizuka
- 飯塚恭平
- Iidzuka Kyouhei (h) (1988.4.22-)
- 飯塚昌明
- Iidzuka Masaaki (h) (1967.2.22-)
- 飯塚昭三
- Iidzuka Shouzou (h) (1933.5.23-)
- 飯塚将光
- Iidzuka Masamitsu (h) (1950.2.7-)
- 飯塚悟志
- Iidzuka Satoshi (h) (1973.5.27-)
- 飯塚高史
- Iidzuka Takashi (h) (1966.8.2-)
- 飯塚克美
- Iidzuka Katsumi (h) (1949.7.8-)
- 飯田道郎
- Iida Michirou (h) (1953.6.19-)
- 飯田徳治
- Iida Tokuji (h) (1922.4.6-)
- 飯田美心
- Iida Miko (h) (1990.9.30-)
- 飯田房太
- Iida Fusata (?-1941.12.8)
- 飯田町駅
- Iidamachi Station (st)
- 飯田哲也
- Iida Tetsunari
- Iida Tetsuya (1957-)
- Iida Tetsuya (1968-)
- 飯田蝶子
- Iida Chouko (h) (1897.4.15-1972.12.26)
- 飯田亮会
- Iida Makoto (1933.4-)
- 飯田洋三
- Iida Youzou (h) (1934.5.16-)
- 飯田里穂
- Iida Riho (h) (1991.10.26-)
- Riho Iida
- 飯田理彩
- Iida Risa (h) (1985.10.1-)
- 飯田圭織
- Iida Kaori
- Kaori Iida
- 飯田三郎
- Iida Saburou (h) (1912.12.20-)
- 飯田産業
- Iida Home Max Co., Ltd
- 飯田高子
- Iida Takako (h) (1946.2.3-)
- Takako Iida
- 飯田蛇笏
- Iida Dakotsu (h) (1885.4.26-1962.10.3)
- Dakotsu Iida
- 飯田時章
- Iida Tokiaki (1935.6-)
- 飯田経夫
- Iida Tsuneo (1932.9-)
- 飯田浩志
- Iida Hiroshi (h) (1976.11.6-)
- 飯田清三
- Iida Seizou (h) (1894.8.22-1976.9.24)
- 飯田誠一
- Iida Seiichi (h) (1968.11.6-)
- 飯田譲治
- Iida Jouji (h) (1959.3.1-)
- 飯田深雪
- Iida Miyuki (h) (1903.10.9-)
- 飯田真衣
- Iida Mai (h) (1984.2.20-)
- 飯野賢治
- Iino Kenji (1970.5-)
- 本飯良郷
- Motoiiragou
- Motoiuragou
- 北飯山駅
- Kitaiiyama Station (st)
- 飯野知彦
- Iino Tomohiko (h) (1953.5.6-)
- 飯野竜彦
- Iino Tatsuhiko (h) (1964.1.6-)
- 飯良坂免
- Iirazakamen
- Iurazakamen
- とろろ飯
- boiled rice and grated yam
- 下飯田駅
- Shimoiida Station (st)
- 冷飯食い
- hanger-on
- dependent
- someone who is received coldly
- third, fourth, fifth, etc. sons (during the Edo period when only the oldest male could inherit an estate)
- 椀飯振舞
- lavish feast
- splendid banquet
- corporate largess
- lavish hospitality
- 新飯塚駅
- Shin'iidzuka Station (st)
- Shin-Iizuka Station
- 上飯島駅
- Kamiiijima Station (st)
- 宿屋飯盛
- Yadoyano Meshimori
- Yadoya Meshimori
- 上飯田駅
- Kamiiida Station (st)
- 松茸御飯
- rice cooked with matsutake
- 尋常茶飯
- everyday occurrence
- commonplace of life
- nothing out of the ordinary
- 一宿一飯
- a night's lodging and a meal
- 加薬御飯
- boiled rice mixed with vegetables and meat or fish
- 家常茶飯
- everyday occurrence
- commonplace of life
- nothing out of the ordinary
- 飯島虫喰
- Ijima's leaf warbler (Phylloscopus ijimae)
- Izu leaf warbler, Ijima's willow warbler
- Ijima's warbler
- 飯盛り女
- maid at an inn who served clients and worked as a prostitute (Edo period)
- 本飯匙倩
- Okinawan habu (Trimeresurus flavoviridis)
- 姫飯匙倩
- Okinawa pit viper (Ovophis okinavensis)
- Ryukyu Island pit viper
- 飯炊き女
- female cook
- kitchenmaid
- woman who served both as a waitress and a prostitute in Osaka teahouses
- 日常茶飯
- an everyday occurrence
- 湯取り飯
- twice-boiled rice (for sick persons)
- 飯を喰う
- to devour a meal
- to have a meal
- 飯を食う
- to devour a meal
- to have a meal
- 飯を盛る
- to serve rice in a bowl
- 飯島緑丘町
- Iijimamidorigaokachou
- 飯島藤十郎
- Iijima Toujuurou (h) (1910.11.7-1989.12.4)
- 飯島松根東
- Iijimamatsunehigashi
- 飯豊青皇女
- Iitoyoaonohimemiko
- Iitoyo no himemiko.
- Iitoyoao no mimemiko (Princess Iitoyoao)
- 飯野おさみ
- Iino Osami (1946.8-)
- 飯田ヒロシ
- Iida Hiroshi (h) (1970.7.5-)
- 飯田延太郎
- Iida Nobutarou (1875.2.13-1938.11.3)
- 飯田紀久夫
- Iida Kikuo (h) (1970.10.31-)
- 飯塚よし照
- Iidzuka Yoshiteru (h) (1935.12.7-)
- 飯島みゆき
- Iijima Miyuki (h) (1979.1.29-)
- 飯田睦治郎
- Iida Mutsujirou (h) (1920.3.6-)
- 飯田庸太郎
- Iida Youtarou (1920.2-)
- 飯田晋一郎
- Handa Shin'ichirou (1937.12-)
- 赤飯の起源
- The Origin of Sekihan
- 肥前飯田駅
- Hizen'iida Station (st)
- 飯野町東二
- Iinochouhigashifuta
- 岩手飯岡駅
- Iwateiioka Station (st)
- Iwate-Iioka Station
- 下飯坂菊馬
- Shimoiizaka Kikuma (h) (1927.8.22-)
- 羽後飯塚駅
- Ugoiidzuka Station (st)
- 冷や飯草履
- crudely made zori with straw fastenings
- 上飯田東町
- Kamiiidahigashimachi
- 上飯田南町
- Kamiiidaminamimachi
- 冷や飯食い
- hanger-on
- dependent
- someone who is received coldly
- third, fourth, fifth, etc. sons (during the Edo period when only the oldest male could inherit an estate)
- 打っ掛け飯
- rice with other ingredients poured on top
- 台湾飯匙倩
- Taiwanese habu (Trimeresurus mucrosquamatus)
- 炊込みご飯
- rice seasoned and cooked with various ingredients
- 炊込み御飯
- rice seasoned and cooked with various ingredients
- 炊飯ジャー
- rice cooker and warmer
- ぶっかけ飯
- rice with other ingredients poured on top
- 狐に小豆飯
- risky thing to do (like feeding a fox)
- 卵かけご飯
- meal composed of a raw egg mixed with white rice, often seasoned with soy sauce
- Tamago Kake Gohan (egg-sauce over rice consisting of boiled rice topped or mixed with raw egg and optionally soy sauce)
- Rice with raw egg
- 日常茶飯事
- everyday occurrence
- 電気炊飯器
- electric rice-cooker
- 飯を蒸らす
- to let cooked rice steam after turning off the heat
- 飯島長野本町
- Iijimanaganohonchou
- Iijimanaganohonmachi
- 飯島長野中町
- Iijimanaganonakachou
- Iijimanaganonakamachi
- 飯南郡飯高町
- Iinangun'iitakachou
- 飯島松根西町
- Iijimamatsunenishichou
- 飯島松根東町
- Iijimamatsunehigashichou
- 飯塚工業団地
- Iiduka Industrial Park
- 飯田女子短大
- Iida Women's Junior College
- 飯、汁、向付
- Rice, soup and mukozuke
- 湯漬けと水飯
- Chazuke and suihan
- ご飯のお焦げ
- Okoge of cooked rice
- 宝飯郡一宮町
- Hoigun'ichinomiyachou
- 長野県飯田市
- Iida City, Nagano Prefecture
- 海上郡飯岡町
- Kaijougun'iiokamachi
- 亀田郡七飯町
- Kamedagunnanaechou
- 志方町東飯坂
- Shikatachouhigashiiizaka
- 綾歌郡飯山町
- Ayautagunhanzanchou
- えびの飯野駅
- Ebinoiino Station (st)
- Ebino Iino Station
- 椀飯振る舞い
- lavish feast
- splendid banquet
- corporate largess
- lavish hospitality
- 志方町西飯坂
- Shikatachounishiiizaka
- 深草西飯食町
- Fukakusanishiijikichou
- 深草飯食山町
- Fukakusaijikiyamachou
- 相馬郡飯舘村
- Soumagun'iitatemura
- 村営飯館牧場
- Son'eiiitatebokujou
- 松山町大飯坂
- Matsuyamamachiooiizaka
- 小飯塚貴世江
- Koiidzuka Kiyoe (h) (1977.10.15-)
- 大飯郡高浜町
- Ooiguntakahamachou
- Takahama-cho, Oi -gun
- 臭い飯を食う
- to go to prison
- to serve a prison term
- to eat foul-smelling food
- 炊き込みご飯
- rice seasoned and cooked with various ingredients
- Takikomi-gohan (boiled rice seasoned with soy sauce and mixed with meat or seafood and savory vegetables)
- Takikomi gohan
- 炊き込み御飯
- rice seasoned and cooked with various ingredients
- タダ飯はない
- there's no such thing as a free lunch
- ただ飯はない
- there's no such thing as a free lunch
- 冷や飯を食う
- to depend on somebody for food and lodging
- to be treated coldly
- to be kept in a low position
- 飯が食えない
- cannot make a living
- 飯の食い上げ
- losing the means of livelihood
- 飯田技術専門校
- Iidagijutsusenmonkou
- 宝飯郡小坂井町
- Hoigunkozakaichou
- 福島交通飯坂線
- Fukushimakoutsuuiizakasen
- Iizaka Line
- 北高来郡飯盛町
- Kitatakakigun'iimorichou
- 西置賜郡飯豊町
- Nishiokitamagun'iidemachi
- 上伊那郡飯島町
- Kamiinagun'iijimamachi
- 飯豊山麓育成牧場
- Iidesanrokuikuseibokujou
- 飯網高原ゴルフ場
- Iidunakougen golf links
- 飯塚国際ゴルフ場
- Iidukakokusai golf links
- 麻生飯塚ゴルフ場
- Asouiiduka golf links
- 一つ釜の飯を食う
- share many things
- (が)飯より好き
- like better than anything else
- 三度の飯より好き
- very fond of
- more fond of than eating
- so fond of that someone would rather not eat than go without
- more important than three meals a day
- 同じ釜の飯を食う
- to have lived together
- to be close friends
- to eat out of the same pot
- work at the same place
- 飯野町 (福島県)
- Iino, Fukushima
- 一緒にご飯を頂く。
- I/We will have dinner with him/her/them.
- 陸上自衛隊飯塚駐屯地
- Rikujoujieitaiiidukachuutonchi
- - カレー風味の炒飯。
- Curry-flavored fried rice.
- 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.
- とにかくご飯が美味しい。
- The food is so good!
- 姫飯造り(ひめいいづくり)
- Himeii zukuri (brewing with deeply steamed soft rice)
- - 米飯に茶をかけたもの。
- Cooked rice with (green) tea poured over it.
- (MEAUの組織 飯田CM)
- NADC North America Development Center
- 途中でとりあえず飯を食った。
- I had something to eat on the way.
- 飯郷作1号墳(千葉県佐倉市)
- Igosaku No.1 Kofun Tumulus (Sakura City, Chiba Prefecture)
- - ご飯に海苔を敷きつめた弁当。
- Box lunch with dried seaweed placed on rice.
- 飯と一緒に食べると美味とされる。
- It is thought to taste best when eaten with cooked white rice.
- 彼が初めて鍋でご飯を炊きました。
- He cooked rice in a pot for the first time.
- 『赴粥飯法』(ふしゅくはんほう)
- 'Fushuku Hanho'
- しかし、往々にして飯のそれを指す。
- However, it usually means the scorching of cooked rice.
- 戦後は近江国飯道寺に隠棲し、入定。
- After the battle, Ogo went into a seclusion at Hando-ji Temple of Omi Province and fell into deep meditation.
- 炊き込みご飯のそれはまた格別である。
- That of takikomi gohan (mixed rice) is particularly favored.
- 帰りに長男と私のご飯をコンビニで買う。
- I buy food for my eldest son and me at the convenience store on my way home.
- いっしょにカレーの店でご飯を食べました。
- We had dinner together at a curry restaurant.
- 新潟県には醤油赤飯と呼ばれるものが存在する。
- Further, a different type of steamed rice called 'shoyu-sekihan' (literally, 'sekihan rice seasoned by shoyu or soy bean sauce') is eaten in Niigata Prefecture.
- 福井県大飯郡高浜村(現在の高浜町)の生まれ。
- He was born in Takahama-mura (present-day Takahama-cho), Oi-gun, Fukui Prefecture.
- 1892年に飯山の井上寂英の長女瑞枝と結婚。
- In 1892, he got married to Mizue, the first daughter of Jakuei INOUE in Iiyama.
- 989年(永祚元年)に隠退して飯室に篭った。
- In 989, he resigned and confined himself at Iimuro.
- 金光明最勝王経註釈 巻第二、四断簡(飯室切)
- Segment from the Imuro Edition of Konkomyo Saishoo Chushaku (Commentary on the Golden Light Sutra) Volumes 2 and 4
- 丼飯の間にもカツを挟んだ2段重ねのものもある。
- Some tare katsudons come with two slices of cutlets, one between the rice and the other on top of it.
- There is a double-decker variation with another tonkatsu placed between two layers of rice.
- - あらかじめカレーソースとご飯を混ぜたもの。
- Curry sauce and rice are already mixed when served.
- 熱いご飯やおかずは密閉する前に冷ます必要がある。
- Hot rice and an accompanying dish must be cooled before it is sealed.
- 現在も「鰻飯」という言葉を使う地域や店舗がある。
- Even today, the term 'unagi meshi' is used in some shops and areas.
- お供えは、平時にはお仏供(お仏飯)のみを供える。
- In ordinary times, only obuku (also referred as obuppan, rice served for a family Buddhist alter) should be served.
- 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.
- 茶漬け(ちゃづけ)とは、飯に茶をかけたもののこと。
- Chazuke is a bowl of boiled rice with tea poured over it.
- この為、潰してご飯と混ぜ合わせることが推奨される。
- Thus, it is recommended that umeboshi are smashed and mixed with boiled rice.
- 下痢と口内炎その他でご飯があまり食べられなかった。
- With the diarrhea and canker sores and other problems, I couldn't eat much.
- 冷や飯は温度も下がり、水分も減少して食感が失われる。
- As rice gets cold, it loses moisture and its good texture.
- 枕飯はご飯を御茶碗に山盛りにして、御箸をさして飾る。
- Makurameshi is a bowl of cooked rice decorated with chopsticks thrust vertically in it.
- 家庭では、ご飯にのせて食べたり、茶漬けにする例がある。
- In homes, it is eaten with boiled rice, sometimes with tea poured over it.
- 米飯とカレーソースが別々に出されるものがカレーライス。
- Curry rice refers to the ones with the rice and the curry sauce served separately.
- または挽肉を使った汁気の少ないカレーをご飯に乗せたもの。
- Or, a dish which consists of rice and a nearly dry curry sauce using ground meat, which is placed on the rice.
- 福岡県福岡市の飯盛神社では、旧暦9月9日に行われている。
- Iimori-jinja Shrine in Fukuoka City, Fukuoka Prefecture performs yabusame based on the old calendar September 9.
- 遺体を安置すると、そこに供物として枕飯、枕団子を供える。
- After the body is laid to rest, Makurameshi (cooked rice offered to the deceased) and Makuradango (dumplings offered to the deceased) are offered.
- 道元の著作『赴粥飯法』によって広く知られるようになった。
- Gokan no ge became widely known after Dogen (founder of the Soto Zen sect) introduced it in his book entitled 'How to Use Your Bowls.'
- カツ皿 上記のトンカツの卵とじを、ご飯に乗せずに出す料理。
- Katsu-sara (cutlet plate) is a dish in which the above-mentioned tonkatsu cooked with egg in the warishita stock is served by itself on a plate, not on rice.
- お好み焼きを副食として米飯と一緒に食べる習慣が関西にある。
- It is a custom to eat okonomiyaki as a side dish with cooked rice in the Kansai region.
- 天丼(てんどん)とは、丼飯の上に天ぷらを載せた丼物の一種。
- Tendon is a bowl of rice topped with pieces of tenpura.
- 米飯の上に豚カツを敷き、その上にカレーソースをかけたもの。
- This is a dish with tonkatsu on rice served with curry sauce over it.
- - 日本の国旗に模して、白飯の中央に梅干しを一つのせた弁当。
- Box lunch with a red pickled plum in the center of white rice that represents the Japanese national flag.
- そのまま酒のつまみとして食べたり、ご飯にかけて食べたりする。
- It is eaten as nibbles for drinks or with rice.
- 室町時代末期頃には芳飯(法飯とも書く)という料理が出現した。
- A dish called hohan (芳飯 or 法飯) was created in the late Muromachi period.
- 完全に炭化するまで漕げた場合、ご飯全体に臭いがつくこともある。
- When it burns until carbonized, the entire cooked rice may have burning smell.
- 主に日本で食べる料理で「強飯(こわめし)」、「おこわ」の一種。
- It's a kind of 'kowa-meshi' or 'okowa' ('steamed glutinous rice' for both) that is eaten mostly in Japan.
- 1639年(寛永16年)、京都・飯岡の西方寺にて88歳で死去。
- In 1639, he passed away at the age of 88 at Saiho-ji Temple in Ioka, Kyoto.
- おろしカツ丼 丼飯の上にトンカツを乗せ、大根おろしをかけたもの。
- Oroshi katsudon is a bowl of rice with tonkatsu and grated daikon radish on top.
- 京都の一部では飯の上にあげたトンカツをおき、卵とじを後からかける。
- In some parts of Kyoto, tonkatsu is placed on the rice and the egg is added on top of that.
- 信濃国(長野県)飯山市の道鏡慧端(道鏡慧端)の厳しい指導を受けた。
- He endured the strict instruction of Dokyo Etan in Iiyama City, Shinano Province (present-day Nagano Prefecture).
- 仕切りのそれぞれに刺身、焼き物、煮物、飯などを見栄え良く配置する。
- Sashimi (sliced raw fish), grilled food, boiled food, rice, etc. are arranged into separate compartments within the meal box to be visually appealing.
- 朝食に限らず食事の時の白米のご飯の付け合せの汁物として飲まれている。
- It is consummed not only for breakfast, but also for other meals as a soup for white rice.
- ソースやタレを使わず、塩味をつけたカツをそのまま丼飯に乗せて供する。
- A cutlet seasoned with salt is simply put on a bowl of rice without any sauce.
- また、保温状態の炊飯ジャーを利用し水を使わずに作ることも可能である。
- They can also be made without using water, by using a rice cooker on the warm setting.
- ご飯の上にカツをのせ、たれ(主としてドミグラスソース)をかけた料理。
- This is tonkatsu on rice over which sauce (mainly demiglace) is ladled.
- 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.
- 飯碗と汁碗は塗り物の蓋付き碗、向付は陶器製の皿を用いるのが普通である。
- Normally, lacquerware having a lid is used for the rice bowl and soup bowl, and a ceramic plate is used for mukozuke.
- カレーライスのうち、飯の上にかける汁をカレーソース (調味料)と呼ぶ。
- In curry and rice, a sauce that is poured over rice is called a curry sauce (seasoning).
- カレーライスは、米飯(ライス)にカレーソースを掛けた日本の料理である。
- Curry and rice is a Japanese food which consists of rice and a curry sauce poured over the rice.
- いわゆるご飯時だけでなく、早朝や深夜でも行列が出来ることは珍しくない。
- It is not unusual for lines to occur not only during peak meal times, but also early in the morning or late at night.
- 下味以外に、味を付けない豚カツを丼飯の上に乗せ、大根おろしを乗せたもの。
- Apart from salt and pepper used before a pork cutlet is deep-fried, the otherwise unseasoned cutlet is put on a bowl of rice and a mound of grated daikon radish is added.
- 薄手のトンカツを醤油ベースのタレに潜らせて、そのまま丼飯の上に乗せる丼。
- It is a simple bowl of rice topped with a thin pork cutlet dipped in a soy-sauce-based sauce.
- This is a dish in which a thin tonkatsu blanched in soy sauce based 'tare' sauce is put over rice.
- 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.
- 近世風俗史の基本文献とされている守貞謾稿によると、鰻飯は「鰻丼飯」の略。
- Unagi-meshi is an abbreviation for 'unagi donburi meshi (a bowl of boiled rice topped with broiled eel),' according to Morisada Manko (a kind of encyclopedia of folkways and other affairs in the Edo period, written by Morisada KITAGAWA), which is regarded as a basic document on the history of early modern folkways.
- 赤飯にゴマを乗せるのは白いご飯を赤くしたことを神様にゴマかすためである。
- The practice of adding sesame seeds ('goma' in Japanese pronunciation) atop sekihan rice is used in order to betray (gomakasu (verb) in Japanese) gods by covering up the act of having turned white rice into red rice.
- 地方によって女児の初潮を祝して赤飯を振舞う習慣があったが、廃れつつある。
- People in some regions had the custom of serving sekihan rice in celebration of a girl's first menstruation, but that custom is now going out of fashion.
- - 石焼きピビンパのように、石鍋で焼いたご飯にカレーソースをかけたもの。
- A curry sauce poured over rice fried in a heated stone bowl as in Ishiyaki bibimbap (a Korean food served in a heated stone bowl in which rice is mixed with seasoned vegetables).
- 饅頭を四つにわけてご飯の上に載せ、煮えたぎった煎茶を掛けて食べたという。
- He is said to have put four quarters of manju on a bowl of cooked rice and poured boiling green tea over them before eating them.
- 『典座教訓 赴粥飯法』(中村璋八ほか全訳注.講談社学術文庫,1991年)
- 'Tenzo Kyokun: Fushuku Hanho' Translation and commentary by Shohachi NAKAMURA et alia. Kodansha Scholastic Collection, 1991.
- タケノコご飯、ちらし寿司などの春の料理の香り付け、彩り付けにも用いられる。
- It is also used as a flavoring and coloring ingredient in spring dishes such as bamboo-shoot rice and chirashi zushi (vinegared rice with thin strips of egg, pieces of raw fish, vegetables and crab meat arranged on top).
- 小便をしようと飯野山(香川県中部)に足をかけた際に山頂付近に足跡が付いた。
- Other footprints were left when the giant put his feet on the peak area of Mt. Ino (in central area in Kagawa Prefecture) to discharge his urine.
- その後、信州(長野県)飯山の道鏡慧端(正受老人)のもとで大悟、嗣法となる。
- Later he attained great wisdom through studying Dokyo Etan (also known as Old Shoju) in Iiyama in Shinshu (present-day Nagano Prefecture) in order to inherit the dharma from the priest master.
- このタレは、まず御飯に掛け、鰻の蒲焼を乗せた後に再度掛けるのが一般的である。
- Usually, the tare sauce is first poured on the plain boiled rice and then poured again after the broiled eel is placed on it.
- 日本の食文化において、主食とされる飯や雑穀飯の副食として、主要な位置を占める。
- In Japanese food culture, it occupies an important place as a side dish of staple foods such as rice and cereal.
- また、島根県の山間部では山葵の風味を生かした汁かけご飯の一種、うずめ飯がある。
- In the mountainous area of Shimane Prefecture, Uzumemeshi, a kind of shirukakegohan (boiled rice with soup) that has the taste of wasabi, is available.
- 飯碗、汁碗、向付を乗せた折敷(おしき、脚のない膳)を亭主自ら運び、客に手渡す。
- The host carries a lacquered wooden tray bearing a rice bowl, soup bowl and mukozuke.
- この料理・もしくは食べ方は一般に、お好みでご飯の上から熱い茶やだし汁をかける。
- Before tasting this dish, hot tea or hot soup stock, whichever is preferred, is poured over the rice.
- 慶長15年(1610年)堀直寄が信濃国飯山に移されたのち、坂戸城は廃却された。
- Sakato-jo Castle was demolished after Naoyori HORI was moved to Iiyama in Shinano Province in 1610.
- その途中で関東の武士を教化しが、相模国飯山(現在の神奈川県厚木市内)で没した。
- On the way, he edified Kanto warriors and passed away in Iiyama, Sagami Province (present day, Atsugi City, Kanagawa Prefecture).
- 豚カツを丼飯の上に乗せ、トマトとタマネギなどを煮た酸味のあるソースをかけたもの。
- Tomato katsudon is a dish in which a vinegary sauce with stewed tomatoes and onions is poured over a pork cutlet on rice.
- ときには家庭で余った米飯を持ち込み、適宜な具材を指定して焼き飯として持ち帰った。
- Sometimes extra cooked rice was brought into okonomiyaki shops and with appropriate ingredients suggested by the customer it was cooked up as fried rice and taken back home.
- はじめは米飯のかわりにパンが添えられていたが、不評により米飯に変更されたという。
- Although bread, instead of rice, had been served with a sauce at first, bread was replaced with rice due to complaints.
- 弁当が密閉されると、ご飯からの水蒸気の露でおかずが水っぽくなってしまうからである。
- This is because accompanying dishes become watery due to condensation from the rice if the bento is sealed.
- 「別れ」(具を丼飯の上に乗せず、調理時の手鍋に入れたままの状態)で供する店も多い。
- Many restaurants offer 'wakare' (in which the toppings are not put on a bowl of rice but are served in the sauce pan in which they are cooked).
- また、数は少ないが、双方ボケ(笑い飯)や双方ツッコミを特色とするコンビも存在する。
- In addition, although the number is still small, there are some manzai duos both of whom play boke roles (e.g. Waraimeshi) or tsukkomi roles.
- かつて竈で調理していた頃には、ご飯を炊く際の火の調節はなかなか難しいものであった。
- When rice was cooked with cooking stove, control of the flame was very difficult.
- 現在は祭りや誕生祝いなど吉事に赤飯を炊くが、古くは凶事に食べていた(→ハレとケ)。
- Although sekihan rice is now prepared for fortunate events, in the old days it was eaten in unfortunate incidents (=>'Hare and Ke' (the dichotomy of sacred and profane)).
- ご飯が弁当に含まれるときは、通気性を良くしてよく冷やされるようにしなければならない。
- If a bento contains rice, you must try to cool it by ensuring a proper airflow.
- 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.
- 酒のつまみやご飯や茶漬けの付け合わせとして温かいまま、または冷えたものも食べられる。
- It is typically served warm from the pot or cold as a side dish for sake (Japanese liquor) and other alcohol drink, or as a condiment for rice and chazuke (a simple rice dish made by pouring green tea or dashi over cooked rice and sprinkling toppings).
- 幕の内弁当など現在主流の弁当は、ご飯を主食として食べる日本古来の食習慣を反映している。
- Mainstream bento now available, such as Makunouchi-bento, reflects the traditional Japanese dietary habit of having rice as staple diet.
- 丼飯の上にタマネギを割下で煮てトンカツを入れ鶏卵でとじたものをのせた料理で丼物の一種。
- This is a kind of rice bowl dishes in which tonkatsu and slices of onion cooked with egg in the warishita stock (the basic seasoning in Japanese cuisine prepared with soup stock, sugar, and soy sauce) are served on rice.
- (大阪では、カツを煮ず、丼飯の上にカツを乗せ、その上から溶き玉子で閉じる様式もある。)
- (In some areas in Osaka cutlets are not cooked with the stock but are put on rice over which beaten eggs are poured.)
- 作り方は普通の炊き込みご飯と変わらないが、ダシの代わりにポンジュースを入れて炊き込む。
- Recipe is the same as ordinary takikomi gohan (mixed rice), however, instead of ordinary dashi broth, they use Pom Juice instead.
- 出来上がった「だし」は、大皿に盛られ、各自が適量を温かいご飯に載せて食べるのが一般的。
- When prepared, Dashi is usually served on a large platter from which each guest takes an adequate quantity to put over their own rice in a bowl.
- 囲炉裏では自在鉤(後述)や五徳を用いて鍋を火にかけ、炊飯をはじめあらゆる調理を行なった。
- In irori fireplaces, various types of cuisine such as fried rice were cooked in the Irori fireplace using jizaikagi, an irori pot hook (to be described later), or Gotoku (a metal stand) for putting a pan on the fire.
- また、駒ヶ根市や会津若松市では丼飯の上に千切りのキャベツを敷いた上でカツが盛り付けられる。
- In the Cities of Komagane and Aizuwakamatsu shredded cabbage is spread over rice before a cutlet is placed.
- 縄文末期に日本に初めて渡ってきた米はこの2種の中間の種類で、ちょうど赤飯くらいの色だった。
- In the late Jomon period, rice of an intermediary kind between the Indica and Japonica types was introduced to Japan, the color of which was similar to that of sekihan.
- 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.
- 白飯の真ん中に梅干しをのせただけの弁当を、日本の国旗(日章旗)に見立てて日の丸弁当と呼ぶ。
- A box lunch that has only an umeboshi in the center of the white rice is called a hinomaru bento, thus being compared to the Japanese flag (the Rising Sun).
- 現在でも浙江省に蜜酒という直糖分 20% 以上の酒があり、紹興酒の酒母を「淋飯酒」という。
- Today an alcoholic drink containing a sugar content of in excess of 20% is made in Zhejiang Province, and the yeast mash used to make Shaoxing wine is known as 'linfanjiu.'
- 献立内容は「飯」、調味料、生もの、干物、唐菓子(今のドーナツに近い)、木菓子(=果物類)。
- The menu included 'cooked rice,' seasonings, uncooked food, dried food, togashi (similar to the present doughnut), kigashi (fruits).
- なお、外国首脳との会談等には、外務省の飯倉別館(東京都港区麻布台)が利用されることも多い。
- The Iikura Annex (Azabudai, Minato Ward, Tokyo) of Foreign Ministry is often used for talks with foreign leaders.
- 江戸増上寺の周仰、下総国飯沼弘経寺の祖洞に師事して浄土教学を学び、江戸に天智庵を開創した。
- He studied the Jodo Sect under Shugyo of Zojo-ji Temple in Edo and Soto (祖洞) of Iinuma Gugyo-ji Temple in Shimosa Province, and later founded Tenji-an Temple in Edo.
- カツ丼(カツどん)は、丼物の一種で、丼に盛った飯の上に、味を付けたカツレツを乗せた日本料理。
- Katsudon is one of the Japanese rice bowl dishes, in which a bowl of rice is topped with a seasoned pork cutlet.
- 「日式咖哩飯」(リーシーカーリーファン)と呼ばれ、屋台や食堂などで気軽に食べることができる。
- It is called 'Japanese golden curry rice' (日式咖哩飯) and is available as a casual food at stalls and restaurants.
- 台湾の日本料理店では「天麩羅茶泡飯」(天ぷら茶漬け)の名前で同様の料理が供されることがある。
- At Japanese restaurants in Taiwan, similar dishes are provided under the name of 'Tenpura Chazuke.'
- 伊勢茶(三重県) -度会茶・飯南茶・鈴鹿茶・大台茶・亀山茶・水沢(すいざわ)茶・伊賀茶など。
- Ise-cha (Mie Prefecture) - Watarai-cha, Inan-cha, Suzuka-cha, Odai-cha, Kameyama-cha, Suizawa-cha, Iga-cha, etc.
- - 丼飯に和風に仕立て片栗粉などで口当たりがよいようにとろみをつけたカレーソースを掛けたもの。
- The curry sauce is made to have a Japanese flavor and made slightly viscous with katakuriko (potato starch) or a similar ingredient to give it a smooth texture, and the sauce is poured over a bowl of rice.
- 飯は一口程度を残し、汁は全部吸い切り、向付は酒が出されてから手を付けるのがマナーとされている。
- Leaving a mouthful of rice, eating all of the soup then starting to eat the mukozuke after sake is served are considered to be the appropriate manner.
- 伝統的な日本の弁当は、飯と魚介類や肉などの惣菜を主に、付け合わせとして梅干しなどの漬物を付ける。
- Traditional Japanese bento comes with rice, seafood, and meat as a side dish, and tsukemono (Japanese pickled vegetables) like umeboshi (pickled ume (plum) as a relish.
- 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.
- これにはある程度の熟練も必要であるが、中華料理で焼き飯をひっくり返す要領と同じようにすると良い。
- This needs practice to some degree, but can be done like you turn over fried rice when cooking Chinese food.
- 祝いの席などで食べることが多いが祝いの席に限らず、凶事の席(仏事など)に赤飯を食べる地域もある。
- Though sekihan is generally served on festive occasions, it's not limited to celebrations but is also offered on unfortunate incidents (including Buddhist services for the dead) in some regions.
- 膳の手前左に飯碗、手前右に汁碗、奥に向付が置かれ、手前に利休箸(両端が細くなった杉箸)を添える。
- The rice bowl, soup bowl and mukozuke are placed on the left side, the right side and the back section of the tray respectively, and Rikyu chopsticks (chopsticks made of Japanese cedar and which are tapered at both ends) are put at the front.
- これらでは、冷えて固くなった飯を急いで食べるために、飯だけを詰めた弁当に茶を掛ける人も見られる。
- Some people carry a lunch box full of only rice and pour hot tea over it in order to finish eating the cool and crisp rice in a hurry.
- 冷や飯に水をかけたものは「水飯」(すいはん)と言い、源氏物語でも光源氏が食べたという記述がある。
- There is a passage in Tale of Genji that says Hikaru Genji ate 'suihan' which is cold rice with cold water poured over it.
- おおよそのスタイルとして、ソース (調味料)にとんかつをくぐらせてから丼飯の上に盛ったものである。
- Typically, a pork cutlet is dipped in sauce (seasoning) before it is put on top of a bowl of rice.
- 飯とおかずというセットになっていないもの、たとえば「寿司押し寿司」などは「特殊弁当」に分類される。
- A box lunch without taking a typical style of the set of rice and side dishes, such as 'Oshi-zushi' (lightly-pressed piece of sushi topped with cooked ingredients), was classified into 'a special box lunch.'
- 「飯の上へ唐辛子細味に致し、芋のドロドロのような物をかけ、これを手にて掻き回して手づかみで食す。」
- Something like slurry potatoes was poured over rice with thin strips of red pepper sprinkled over it, which were all then mixed and eaten with the hand.'
- 愛知県宝飯郡にある大松の幹には天狗の巣と呼ばれる大きな洞穴があり、実際に天狗を見た人もいると云う。
- Near the trunk of a big pine in Hoi Gun, Aichi Prefecture, there is a big cave called 'Tengu's Nest,' where it is said that some people in fact saw the Tengu.
- 大晦日の夕方に神仏に供えた餅や飯を日の出後に降ろして、具材を加えて煮た物が雑煮のルーツとされている。
- Mochi and cooked rice were placed on the altars of deities as offerings in the evening of New Year's Eve, and they were taken down before dawn the next day and simmered with other ingredients to prepare a soup, which is believed to have been the origin of zoni.
- 本来、“吸い物”は酒肴であり“汁”は飯とともに供されるものであるが、日常的には混同されることも多い。
- Originally, 'suimono' is an accompaniment to a drink while 'shiru' including sumashijiru is served with boiled rice; however, they are often confused with each other.
- - 卯の花を煮出汁、酒、砂糖、塩などで好みの味に炒り、酢をくわえてご飯のうえにのせ、刻み生姜をそえる。
- Stir-fry unohana with desired seasoning such as soup stock, sake, sugar and salt and add vinegar, then put it on rice with chopped ginger.
- ただし、飯に味噌汁をかけて食べるいわゆる「ねこまんま」は、まさにヨーロッパのスープの元来の形に酷似する。
- However, so called 'neko manma (cat's meal)' which is made by mixing rice in miso soup is very similar to the original European soup.
- 室町幕府の将軍足利義政も、コンブや椎茸でだしをとった湯を、水で洗った飯にかける湯漬けを特に好んだという。
- Yoshimasa ASHIKAGA, a shogun of the Muromachi bakufu (Japanese feudal government headed by a shogun), is said to have specifically loved yuzuke which was prepared by pouring a hot soup stock of kelp or shiitake mushrooms over cold rice rinsed with water.
- 1910年(明治43年)、帝国陸軍が配布した「軍隊調理法」にカレーライス(辛味入汁掛飯)のレシピが載る。
- In 1910, a recipe for curry and rice (karamiiri shirukake meshi - spicy sauce on the rice) was described in 'Guntai Choriho' (Army cooking methods) distributed by Imperial Japanese Army.
- カツ丼とは呼べないが、卵とじカツ丼の具を丼飯にトッピングせず、別に盛って出す「別れ」と呼ばれる様式もある。
- In a dish which however is not called 'katsudon,' the ingredients of the tamagotoji katsudon are not put on a bowl of rice but are served on a separate plate; this is called a 'wakare' (separate) style.
- 酒粕と刻んだ地下茎を混ぜて漬け込んだわさび漬けは、酒のつまみや米飯の副菜となり、静岡県の名物となっている。
- Wasabizuke, a specialty of Shizuoka Prefecture that's produced by pickling finely cut underground roots together with sake lees, is used as a nibble for drinks as well as a topping on boiled rice.
- 台湾でも日系のコンビニなどで弁当の具材として見かけることがあるほか、カツ丼に似た「排骨飯」が普及している。
- Also, in Taiwan, they can be found as one of the accompanying dishes in a bento in Japanese style convenience stores, while 'pork chop and rice,' a similar dish to katsudon, has also gained popularity.
- 薪や炭火は火が強くなりがちで、最後の蒸らす過程で火が強すぎると、鍋底にご飯が黒く焦げ付くこともままあった。
- With firewood or charcoal, fire tends to be strong, and if fire is too strong during the steaming process, rice may be burned black and stick to the bottom of the pan.
- 下総国横曾根(現在茨城県常総市)に報恩寺を建立し、横曾根・飯沼を中心とする横曾根門徒の中心的人物となった。
- He built Hoon-ji Temple in Yokozone of the Shimosa Province (the present Joso City, Ibaraki Prefecture) and became a leading figure of the Yokozone monto (followers in Yokozone) centering around Yokozone and Iinuma.
- この他、白飯に掻き揚げをのせてワサビを添え、出汁や緑茶をかけた「天茶」(天ぷら茶漬け)という食べ方もある。
- In addition, there is another dish called 'tencha (Tempura-chazuke: steamed rice topped with kakiage and hot green tea)' in which dashi or green tea is powered over steamed rice topped with kakiage and wasabi (Japanese horse radish.)
- これは天竜川における天竜峡と飯田市の地理関係に良く似ており、古来より亀岡盆地は水害の被害を度々受けていた。
- This situation is very similar to the relationship between Tenryu-kyo valley of the Tenryu-gawa River and Iida City, and likewise floods have caused damage to Kameoka Basin many times over the centuries.
- しかし、近年は米飯の入った弁当箱に料理を上から載せ、電子レンジなどで温めて食べるような習慣が形成されている。
- In recent years, however, the habit of adding a main ingredient to rice in a lunchbox and warming it in a microwave oven to eat, has been formed.
- また、鰻と御飯が二重になっている物をそう呼ぶ事がある(器の底から「御飯-鰻-御飯-鰻と「重」ねる意味から)。
- Occasionally, the dish is called unaju when broiled eel and boiled rice are served in a double layer ('ju 'pile-up'', in such an alternate order from the bottom, as rice-eel-rice-eel).
- ある時、凶作によって食料が枯渇し、正月に炊飯する為の竈から煙が上がらないのを高殿に昇った仁徳天皇が見つけた。
- Once upon a time, when Emperor NINTOKU went up to the tower of his palace on New Year's Day, he noticed that there was no smoke rising up from the kitchen chimneys of houses because of shortage of foods due to a bad harvest.
- 「赤飯」という名がついているが一般的な赤飯のように赤くはなく、どちらかというと五目おこわのように茶色に近い。
- Although this name pertains to 'sekihan,' it's not as reddish as the usual sekihan rice but is instead somewhat brownish, resembling gomoku-okowa (glutinous rice steamed with various vegetables or fish).
- 干し飯は小さな入れ物に保管することができ、そのまま食べる、あるいはこれを水に入れて煮るなどして食べられていた。
- Dried boiled rice could be kept in a small container, and could be eaten as is or after cooked in water.
- 現在の日本ではこのような方法でご飯を炊いているのは特殊な部類に属し、普通は電気やガスの自動炊飯器が用いられる。
- In present Japan, cooked rice by such a method is special, and an electric or gas powered automatic rice cooker is usually used.
- また、重曹処理された高野豆腐は炊飯器に水と一緒に入れて炊くことによって普通の豆腐に近いものを作ることができる。
- Also, by cooking koya-dofu processed with baking soda in a rice cooker together with water, it can make tofu close to the ordinary type.
- 台湾の古典的な日式咖哩飯は、肉や野菜の具が少なく片栗粉でトロミを付けた日本の昭和時代のカレーに近い料理である。
- Traditional Japanese golden curry rice (日式咖哩飯) in Taiwan is similar to the curries that had been made in the Showa period of Japan, containing fewer meat and vegetables and having viscosity made with Katakuriko (potato starch).
- 衣服や飯食は人々の意のままに得ることができ、寒からず暑からず、気候は調和し、本当に住み心地のよいところである。
- People can get any clothing and food they would like, and since the climate is in harmony, neither too cold nor too hot, it is a very pleasant place in which to live.
- 灯篭・三具足(五具足)・花瓶・香炉・火立・仏飯器・輪(りん)・打敷・過去帳・見台(過去帳台)・経机・香合など。
- They are toro (a lantern), san-gusoku (three specific articles for a butsudan altar) (go-gusoku (five specific articles for a butsudan altar)), kabin (a vase), koro (an incense burner), hitate (candle stands), buppanki (a rice bowl for a Buddhist altar), rin (a bell for a Buddhist altar), uchishiki (a piece of cloth laid in a Buddhist altar), kakocho (a family register of deaths), kendai (also known as kakocho-dai (a stand for kakocho)), kyozukue (a sutra desk), kogo (an incense container), and so on.
- なお、東京での事例は、丼飯の上に揚げたてのトンカツを置き、その上からドミグラスソースをかけるという様式であった。
- For the Tokyo domi katsudon demi-glace sauce is poured over a freshly deep-fried pork cutlet on rice.
- 日蓮宗:本山会津妙國寺、本山飯田本興寺、本山見附玄妙寺、本山吉美妙立寺、上総十ヶ寺=大網蓮照寺、宮谷壇林本國寺。
- Nichiren Sect : The main temple Aizu Tenmyokoku-ji Temple, the main temple Iida Honko-ji Temple, the main temple Mitsuke Genmyo-ji Temple, the main temple Yoshimi Myoritsu-ji Temple, Kazusa ten temples including Oami Rensho-ji Temple and Miyatanidanrin Honkoku-ji Temple.
- この調査により、石室の床面から、渡来人系の古墳で多く見られるミニチュア炊飯具の一部をはじめ、銀製指輪が出土した。
- A parts of a miniature rice cooker which is often found in immigrants' tumuli as well as a silver ring were excavated from the stone chamber floor in this research.
- カツを載せたご飯に、ハヤシライスのソース・ケチャップ・醤油などを混ぜたもの、もしくはデミグラスソースをかけた料理。
- Western-style katsudon is a dish in which a mixture of hashed beef, ketchup, soy sauce, etc. or demi-glace sauce is poured over a cutlet on rice.
- ベトナムでもちまきなどが販売され、インドでもカレーに飯やナンなどのパン類を合わせた食事セットが鉄道駅で販売される。
- In Vietnam, chimaki (a rice dumpling wrapped in bamboo leaves) are sold, and in India, a set of meal consists of curry and rice or bread like nan bread are sold at railway stations.
- ときに吸い物の具として用いたり、桜ご飯として桜漬けや葉桜さくら葉を米とともに炊いて季節の味覚として香りや色を楽しむ。
- Pickled cherry blossoms are used as an ingredient for clear soup or are cooked in rice to make Sakura Gohan (Cherry Blossom Rice), and its aroma and color are enjoyed as a seasonal treat.
- 親子丼(おやこどん、おやこどんぶり)とは、鶏肉、玉ねぎなどを割り下で煮て鶏卵でとじ、ご飯の上に乗せた料理で丼物の一種。
- Oyakodon is a rice bowl dish that uses boiled chicken and onion in warishita (stock mixed with soy sauce, mirin and sugar) over rice with egg.
- 飯田十基の自然風のこうした庭は鉄やガラス、コンクリートの建物にも広大な敷地にも狭いそれにも不調和を見ない形式であった。
- A garden with natural taste of the Juki IDA harmonized with the buildings made of steel, glass, and concrete, wide premises, and narrow ones.
- 丼飯の上に豚カツをのせ、ウスターソース(をベースにトマトケチャップ・酒などを加えたソースなど)をかけただけの場合もある。
- Alternatively, a pork cutlet is put on the bowl of rice over which Worcestershire sauce (which serves as the basis of the sauce mixed with ketchup, sake, etc.) is poured.
- 飯に汁をかけるという供食方法としては平安時代以前に遡ることは確実で、例えば『枕草子』や『源氏物語』にも湯漬けが登場する。
- Eating rice with liquid poured over it undoubtedly dates back to the Heian period; for instance yuzuke (hot water on cold rice) appears in 'Makura no soshi' (the Pillow Book) and 'Tale of Genji.'
- しかしながら糠漬けは現代でもポピュラーな食べ物であり、ご飯、味噌汁、糠漬けの朝食を日本人の原風景の一つと考える人も多い。
- However, nuka-zuke is a popular food even today, so many people consider the breakfast of boiled rice, miso soup and nuka-zuke as an image originating in the Japanese mind.
- 鎌倉時代、武家の間には「おう飯」(※「おう」は「土」偏に「完」)という正月に御家人から将軍に料理を献上する儀式があった。
- During the Kamakura period, there was a ceremony in which samurai presented the dish 'Ohan' to his master shogun at the beginning of the New Year.
- 1693年(元禄6年)輪王寺宮公弁法親王の命により祖山飯室の安楽院を天台・四分律兼学の律院に改め、安楽院流の祖となった。
- In 1693, he renewed Anraku-in in Sozan (literally, founder's mountain) Iimuro into Ritsu-in (vinaya temple) regarding additional precept learning based on Shibunritsu under the order of Cloistered Imperial Prince Rinojinomiya Koben and become the founder of the Anraku-in School.
- ドミカツ丼(デミカツ丼) 後述するかつめし同様、ご飯の上に豚カツをのせ、ドミグラスソース(デミグラスソース)をかけたもの。
- Domi katsudon (Demi katsudon) as well as Katsumeshi, which is described below, is tonkatsu on rice with demiglace (a type of brown sauce) over it.
- 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.
- 同じ米でも、家庭の炊飯器などで調理して食べる食用米に比べ稈長(稲の背丈)は高くなり、穂長(稲穂の長さ)も長いのが通例である。
- Although both of them are types of rice, compared to food rice, which is cooked and eaten at home using a rice cooker, sakamai usually has a longer stem length (height of the rice plant) and a longer ear length (length of the rice ear).
- 明治時代、文明開化により牛肉をたべる習慣がひろまり、大衆向けに考案された牛めしが原型で、牛鍋をどんぶり飯にかけたものである。
- It originates from the gyumeshi, a bowl of rice topped with gyunabe (Japanese hot pot with beef and vegetables), that was invented for the common people during the Meiji period when the beef eating culture spread in the movement for civilization and enlightenment.
- 現在でも長野県善光寺等で精進料理の一種として供されたり、沖縄県には菜飯(セーファン)という芳飯に類似した料理が残されている。
- It is served as a kind of shojin ryori at Zenko-ji Temple in Nagano Prefecture today, and in Okinawa Prefecture a dish called sefan (菜飯) similar to hohan is enjoyed.
- 孫の3代藩主松平正容が家臣の飯束林清(1677年~1751年)を怡渓宗悦に入門させ伝授を得て会津怡渓派と称するようになった。
- His grandson, Masakata MATSUDAIRA, who was the third lord of the Aizu Domain, made his retainer, Rinsei IIZUKA (1677 - 1751), study under Soetsu IKEI; thus this lineage was called the Aizu-Ikei-ha branch.
- すでに『双寿』『扇鶴』の人気の影で、重い役をもらえず冷や飯を食べるかたちとなっていた鴈治郎、富十郎らの不満がくすぶっていた。
- Ganjiro and Tomijuro, who had not been given important roles and had been treated coldly in the shadow of the popularity of 'soju' and 'senkaku,' were smoldering with dissatisfaction.
- さば寿司の一種として押し寿司の寿司バッテラやネタにへしこを使ったへしこ寿司や、焼いた鯖を寿司飯の上にのせた焼さば寿司もある。
- There are several types of Saba-zushi such as Oshi-zushi (lightly pressed piece of sushi topped with cooked ingredients) including sushi-battera (mackerel sushi of Osaka) and Heshiko-zushi (rod-shaped sushi topped with Heshiko, a local dish of Wakasa, north of Kyoto, which is salted mackerel in rice-bran paste), and Yakisaba-zushi (rod-shaped sushi topped with roasted mackerel) which places a piece of roasted mackerel on vinegared rice.
- 物資を貯蔵した倉庫としての役割もあり、糒(ほしいい)を備蓄すれば干飯櫓で、旗指物ならば旗櫓、鉄砲なら鉄砲櫓という城もあった。
- As they also served as a storehouse, yagura where hoshiii (dried cooked rice, dry provisions) was stored might be called Hoshiii Yagura, where hatasashi-mono (battle flags) were stored might be called Hata Yagura, and where rifles were stored might be called Teppo Yagura.
- 2009年、飯田祐史シート(4月25日)、小林徹弥シート(5月2日)、安藤勝己シート(5月9日)、高田潤シート(5月16日)
- 2009: Yuji IIDA seat (April 25), Tetsuya KOBAYASHI seat (May 2), Katsumi ANDO seat (May 9), Jun TAKADA seat (May 16)
- 鰻丼(うなどん、うなぎどんぶり)は、丼に入れた飯の上にウナギの蒲焼を乗せ、タレと好みによりサンショウの粉を振りかけた日本料理。
- Unadon, or unagi-donburi, is a Japanese cuisine consisting of boiled rice in a bowl topped with kabayaki (broiled eel) and poured tare (a special sauce for broiled eel) on it, and as one's preference, some powdered sansho (Sichuan pepper) added on top.
- もともとポピュラーな家庭料理だったが、家庭でローストビーフを焼く習慣が失われたり、米飯を炊くのが面倒などの理由で衰退している。
- Although it was originally a popular home-cooked meal, it has been diminishing in popularity for reasons such as the declining custom of making roast beef at home and the trouble of cooking rice.
- この御飯にタレが染込んだ味はこの芝居町で大人気となり、葺屋町にある大野屋が「元祖鰻めし」という看板で売り出したのが最初だと言う。
- The taste of boiled rice with the tare sauce seeped in it became so popular in the Shibai-cho area, and it is said that Onoya in Fukiya-cho as the origin started selling it under the catch phrase, 'Ganso Unagi-meshi' (the originator of a dish of broiled eel on boiled rice).
- 明治ごろまではもち米を蒸しただけのものをおこわといい小豆などを混ぜたものと区別していたが、現在は赤飯もおこわというようになった。
- Until around the Meiji period, pure white steamed glutinous rice was called 'okowa' and was distinguished from 'sekihan,' which contains red adzuki beans or other ingredients, though today 'sekihan' is included in the category of okowa.
- これは白飯もしくは混ぜご飯に七種類の具(野菜類が多い)を乗せ、その上から湯桶に入ったお焦げに出汁を加えたものを掛けた料理である。
- This is cooked by putting seven kinds of ingredients (mostly vegetables) on white rice or mixed rice and pouring a blend of soup stock and burnt rice in hot water over it.
- ばら肉(骨付きの豚ばら肉)の料理が白飯の上に載ったもの()に鶏卵料理を添えたものなど、飯と肉料理、卵料理による弁当が一般的である。
- As shown in 排骨飯 (dish cooked with boned rib of pork is put on rice) with egg dish, box lunch sold in Taiwan generally consists of rice, meat dish and egg dish.
- 福島県福島市の飯坂温泉の温泉卵は、この温泉で日本で初めてラジウムの存在が確認されたことに因み、ラジウム玉子(ラヂウム玉子)と呼ばれる。
- The onsen eggs of Iizaka hot springs in Fukushima City, Fukushima Prefecture are called radium eggs as it is the first onsen in Japan at which the presence of radium was detected in the water.
- 中華人民共和国では食堂車の営業する列車の車内販売で、飯の上に肉料理など惣菜の載った弁当が食堂車で調製され、熱いままの状態で販売される。
- In the People's Republic of China, passengers can buy a box lunch of rice topped with side dishes like meat dish, which are cooked in the kitchen of dining cars and served hot through the service of sales in the train.
- 丼飯の上にキャベツを敷き(福井県のものにはキャベツがない)専用のソース又はウスターソースにくぐらせたりかけたりした豚カツをのせたもの。
- Over a bowl of rice, a layer of shredded cabbage is placed, then tonkatsu which is either dipped in or covered with a special sauce or Worcester sauce is placed on top of that (those in Fukui Prefecture eat this without the cabbage).
- 実際、関西のお好み焼き屋には米飯を用意する店も多く、「お好み焼き定食」などとしてごはんまたはおにぎりをセットで出す店もあり一般的である。
- In fact, many okonomiyaki shops in Kansai generally serve cooked rice or rice balls, calling them 'okonomiyaki teishoku' (set meal with savoury pancake with various ingredients).
- また、北海道の訓子府町には新潟のとやや異なり、ご飯の上に海苔を敷いて揚げたてのカツを乗せ、それにタレをかけるタイプのカツ丼が存在している。
- Kunneppu-cho, Hokkaido has such a type of katsudon; a little bit unlike the tare katsudon in Niigata, the sauce is poured over the freshly deep-fried pork cutlet placed on top of the dried laver spread over the rice.
- 道元が帰国後書いたのが、『典座教訓』(てんぞきょうくん)と『赴粥飯法』(ふしゅくはんぽう)で、ここから永平寺流の精進料理が生まれたという。
- After returning from Sung, Dogen wrote 'Tenzo Kyokun' (Instructions for the Monastery Chief Cook) and 'Fushukuhanpo' (The Dharma for Taking Food) which are said to be the origin of Shojin ryori of the Eihei-ji Temple school.
- - ご飯にカレーソースとハヤシライスソース、あるいはカレーソースと牛丼の具というふうに、カレーとほかのソース(具や汁)を一対一で掛けたもの。
- A curry sauce and another sauce (ingredients or a soup) with a ratio of one to one are poured over rice, combinations including a curry sauce and a sauce for hashed rice, and a curry sauce and ingredients for gyudon (rice covered with beef and vegetables).
- 一般的には日本の一般家庭の朝食時にご飯と共に供される感も強いが、近年は朝食にご飯を食べない人が多くなったため、夕食時に味噌汁を飲む人が増えた。
- It has commonly been served with rice for breakfast at home, but recently many people don't eat rice for breakfast and therefore prefer miso soup for dinner.
- 例えば、雑煮、赤飯、おでんなどは地方によって味噌・醤油・塩・砂糖など味付けが異なり、かつ白味噌・赤味噌などの細かな分類がある為地域差が大きい。
- For example, some common dishes, such as zoni (vegetable soup containing rice cakes), sekihan (festive red rice) and oden (Japanese hotchpotch foods served in a pot), have different seasonings (soy sauce, salt, sugar, white miso or red miso, etc.) according to each local community, so they differ greatly from each other.
- なお、天丼は三定(創業天保8年:東京都台東区浅草)が嚆矢(現在は海老・白身・掻き揚げの天婦羅を丼飯の上に載せ丼汁をかけた天丼)と言われている。
- It is said that Tendon was first served at a restaurant called Sansada (Asakusa, Taito Ward, Tokyo; founded in 1838), where a bowl of rice was topped with deep-fried diced shrimp, whitefish and vegetables with sauce poured over it.
- これらは乾燥させた具(かやく)と茶(抹茶)や出し汁の粉末を混ぜたもので、ご飯の上にかけて湯を注ぐとそのまま茶漬けになるという簡便な製品である。
- This was a simple product make of a mixture of dried ingredients, powered green tea, and powdered soup stock, which was put on rice before pouring hot water over it to make chazuke.
- 出されるときは日本と同じく米飯にカレーソースをかけた状態だが、食べる時にはビビンバと同様に、カレーソースと米飯を混ぜ合わせてから食べる事が多い。
- When served, the curry sauce is poured over rice as in Japan; however, they are mixed before eaten as with bibimbap.
- その生活は、大飯食らいで大酒飲みで、一日に米1升、酒1升、餅1升を飲み食いしていたといい、正月の雑煮の餅は50くらいは訳もなかったと伝えられる。
- It is said that Genkyo was a big eater and drinker, consuming 1.8 liters each of rice, sake and rice cakes a day and easily polishing off 50 rice cakes in zoni (a kind of vegetable soup with rice cakes) served on New Year's Day.
- 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.
- 牛丼(ぎゅうどん)とは、牛肉のバラ肉や切り落とし肉をコマ切れにして、タマネギとともに甘辛くにこんだ具材を丼にもった飯のうえにかけただけの庶民料理。
- The gyudon (rice covered with beef and vegetables) refers to a cuisine for the common people that consists of a bowl of rice topped with solid pieces of chopped-up pork ribs or pieces of sliced meat simmered with onions in a mixture of sugar and soy sauce.
- さらに国鉄が「米飯」がないものは駅弁ではない」としたために、長万部駅の「そば弁当」や大船駅の「サンドウィチ」などは国鉄末期まで駅弁として認められなかった。
- Furthermore, as JNR defined that a box lunch without 'cooked rice' is not counted among Ekiben, 'Soba bento' (box lunch containing buckwheat noodle) sold at Oshamambe Station, 'Sandwiches' sold at Ofuna Station and others were not recognized as Ekiben until the last days of JNR's management.
- 東南アジア・南アジアの鉄道駅構内や車内販売では、タイ王国では飯の上に肉料理と目玉焼きの載ったもの、混ぜご飯などの弁当が小さな散蓮華を付けて販売されている。
- As for Southeast Asia and South Asia, a box lunch of rice topped with meat dish and a sunny-side up, a box lunch of cooked rice with added ingredients and other types of box lunch are sold with a chirirenge (ceramic spoon) within station precincts or on the train in Kingdom of Thailand.
- ---鬼灯・酸漿(ほおずき)、真菰馬(まこもうま)、小豆、大角豆(ささげ)関東地方では豆がはぜるのが切腹と通じるのを嫌い小豆の代わりにこれで赤飯を作った。
- Hozuki (Chinese lantern plant) (written as 鬼灯 or 酸漿 in Chinese characters), makomouma (a horse decoration made of Manchurian wild rice or straw), and adzuki beans or black-eyed peas; black-eyed peas were used for red rice in place of adzuki beans in the Kanto region because the popping of peas conjured up the image of Seppuku (suicide by disembowelment), a much-hated image.
- 最も一般的な調理法は丼飯に数種類の天ぷらを載せて甘辛い丼汁(タレ)をかけた物であるが、タレをかけずに天ぷらを軽く煮付けてのせるものや、塩をかけるものもある。
- The most common way of making Tendon is to top a bowl of rice with a variety of tenpura and pour salty-sweet sauce over it; however, there are other methods, including flavoring the tenpura instead of pouring sauce on it or just sprinkling a bit of salt over the tenpura.
- 飯田十基らが植治と異なるのは、雑木という全国の山野に自生して、強健で種類も多く、移植しやすい材料を求め、それ自体を原寸大で自然に見せる手法を確立した点である。
- What Juki IDA and his sympathizers did differently from Ueji was they found miscellaneous small trees grown naturally in the fields and mountains of the entire country are robust and consist of a number of species and are easy to transplant, and they were able to depict nature by themselves, in full-scale.
- 当時は「頓食(とんじき)」と呼ばれたおにぎりのほか、「干し飯(ほしいい)」または「糒(ほしいい)」と呼ばれる調理済みの乾燥米が携帯用の食料として利用されていた。
- At that time, besides 'tonjiki' (egg-shaped glutinous rice ball), cooked dried-rice called 'dried boiled rice ('干し飯' (ほしいい or '糒' - ほしいい) was used as a potable food.
- 別院 円通寺(埼玉県川島町)、遠州信貴山(静岡県浜松市)、千福寺(三重県四日市市)、福信院(三重県飯南町)、大窪寺(大阪府八尾市)、高知別院竜王寺(高知県南国市)
- Branch temples: Entsu-ji Temple (Kawajima-machi, Saitama Prefecture), Enshu Shingisan (Hamamatsu City, Shizuoka Prefecture), Senfuku-ji Temple (Yokkaichi City, Mie Prefecture), Fukushin-in (Iinancho, Mie Prefecture), Okubo-dera Temple (Yao City, Osaka Prefecture), Kochi Betsuin Ryuo-ji Temple (Nankoku City, Kochi Prefecture)
- 陣中食としての味噌汁は、むしろご飯に味噌をかけて湯を入れたものであることも多く、元々「汁かけ飯」だったものが、後にご飯と味噌汁の組み合わせに変化していったとも言われる。
- It is said that miso soup, as a food consummed at the front, was more like 'rice poured soup' and was often cooked by pouring hot water on rice and miso, but later it has changed gradually into a combination of rice and miso soup.
- しかし、若い世代には市販のインスタント茶漬けのみを小さい頃から食べ慣れている事から、ご飯にインスタント食品の同製品でなく味のしない「お茶」をかけるのを好まない者もいる。
- Some young people do not like chazuke with 'tasteless tea,' because they have gotten used to eating commercially-prepared instant chazuke since their childhood.
- 当時は炊いた飯は、お櫃にうつしてから食すのが一般的で、保温機能を持つ電気炊飯器や電子レンジなどはもちろん存在しないため、炊きたてからは時間がたつにつれて冷える一方であった。
- In those days, with no electric rice cookers with a keep-warm function and no microwave ovens, cooked rice was stored in a wooden cooked-rice container, to which cooked rice was usually transferred before being eaten, and it got cold.
- 日本と同じく米飯を主食とし、茶を嗜む中華人民共和国においては、飯に茶をかけて食べるという食習慣はなく、一般的な中国人は、茶漬けという食習慣を知ったときかなり驚くようである。
- Ordinary Chinese people are likely to be greatly surprised to know there is a practice of eating chazuke, because they do not have the custom of eating chazuke in the People's Republic of China, where they drink green tea and eat rice as their staple like Japanese.
- 大韓民国でも駅構内や車内販売で、飯にプルコギを主体とする惣菜を合わせた幕の内弁当のような弁当、その他の飯と数種の惣菜による幕の内弁当のような弁当、海苔巻の弁当が販売されている。
- In Republic of Korea, box lunches similar to Makunouchi-bento containing rice, the main dish Bulgogi (Korean style grilled beef) and other side dishes, Makunouchi-bento-like box lunches containing rice and some side dishes, as well as box lunches of Nori-maki, are sold within station precincts or on the train.
- 昭和の初め頃に飯田十基(寅三郎)が推進した雑木の庭は、十基自ら「自然風」とよび(十基は他を「作庭式」と呼んだ)その後小形研三に継がれ、都市の人工化とともに急速に広まっていった。
- The garden of miscellaneous small trees propelled by Juki (Torasaburo) IDA in the early Showa era called by Juki as 'natural taste' (Juki called other gardens as 'gardening taste'), and the style was taken over by Kenzo OGATA and rapidly spread as cities became increasingly artificial.
- 一般的な牛丼のレシピとしては冒頭にもかいてあるように、「適度な大きさにきった牛薄切肉やタマネギなどを醤油・砂糖・みりんなどの調味料でにこんだものをご飯の上にのせる」といったものだ。
- As was mentioned at the start, the recipe of the gyudon in general is to 'slice beef and onions to the proper size, simmer them in a mixture of seasonings such as soy sauce, sugar and sweet sake, and put them on a bowl of rice.'
- 地場産業の家具・桐箱製造業で働く母親が多く、お好み焼きは子どものおやつや晩ご飯だったため、子どもがお小遣いで食べられるようにとバラ肉ではなく安い合い挽き肉を使ったのが始まりである。
- Many local mothers worked for the manufactures of furniture or paulownia boxes which were the local industry and their children ate okonomiyaki as a snack or supper and in order for the children to be able to buy it with their pocket money, cheap minced pork and beef began to be used instead of pork ribs.
- 白飯にのせ、タレをかけた「天丼」、蕎麦・うどんにのせた「天麩羅蕎麦」・「天麩羅饂飩」も一般的な料理であり、多くの蕎麦屋では丼類、麺類それぞれの最高級メニューとして花形を飾っている。
- Tendon (tempura placed on top of steamed rice in a bowl with sauce sprinkled over it),' 'Tempura-soba (buckwheat noodles topped with tempura prawns)' and 'Tempura-udon (wheat noodle topped with tempura prawns)' are common dishes, and these three kinds of dishes are the most expensive and star dishes in donburi and noodle menus in many soba restaurants.
- 1885年7月16日、旅館「白木屋」がこの日開業した日本鉄道宇都宮駅で握り飯2個とたくあんを竹の皮に包んだものを発売したのが最初とする説が広く流通している(→駅弁記念日と駅弁の日)。
- The theory is widely believed that 'Shirokiya Inn' sold the first Ekiben--two rice balls and a few slices of pickled daikon radish wrapped by a sheet of bamboo bark-- at the newly opened Utsunomiya Station of Nippon Railway on July 16, 1885 (refer to the section of 'The memorial day of Ekiben' and 'The day of Ekiben').
- 1876年(明治9年)、当時、札幌農学校の教頭として来日していたウィリアム・スミス・クラークが、「生徒は米飯を食すべからず、但しらいすかれいはこの限りにあらず」という寮規則を定める。
- In 1876, William Smith CLARK, who had been visiting Japan as an assistant principal of Sapporo Agricultural School, stipulated a dormitory regulation that 'students must not eat rice; however, rice curry is an exception to this rule.'
- 狭義の意味では、「駅弁」とは、社団法人日本鉄道構内営業中央会(以下「中央会」と略す)に加盟している業者が調製し、駅構内で販売しており、なおかつ米飯が入っている弁当のみを指すこともある。
- In the narrow sense, 'Ekiben' only indicates a box lunch satisfying the following conditions: 'it contains cooked rice,' 'it was produced by a company joining the Central Committee of the Japanese Association of Railroad Station Concessionaires (hereafter, 'Center Committee'), ' and 'it is sold within station precincts.'
- 昼食として懐石を供してから茶をふるまう正午の茶事が最も基本的な形であるが、趣向によって朝・夜などの時間帯の茶事も行われ、また客が食事をすませた後の時間帯にもてなすこともある(飯後の茶事。
- The most common form is the afternoon chaji which incorporated kaiseki for lunch, but depending upon the mood, chaji is performed in the morning or evening, and also after meal times (called after meal tea function)
- 日本国有鉄道(国鉄)時代には、白飯と焼き魚・肉料理・フライ・卵焼き・蒲鉾などの一般的な惣菜を使用した、いわゆる幕の内弁当の系列のものを普通弁当と称し、それ以外の弁当を特殊弁当と称している。
- When Japan's railway system was managed by Japan National Railways (JNR), 'Ekiben' containing typical side dishes such as cooked rice, a broiled fish, meat dishes, deep-fried foods, a Japanese style omelet and kamaboko (steamed fish paste), namely a box lunch similar to Makunouchi-bento (box lunch including cooked rice and side dishes), was called 'a normal box lunch,' while other types of 'Ekiben' was called 'a special box lunch.'
- もっとも単純な形の炉は、石を火の周囲に積み上げた物で、今日でもキャンプなどの飯盒による調理などでおなじみだが、既に石器時代にはそのような炉が登場していたと見られ、当時の遺構にその痕跡が見られる。
- The simplest shape of the fireplace was made of stones stacked up around a fire and is still familiar camping trips and cooking meals in a mess tin, and seems to have already appeared in the Stone Age because traces of it have been found in ancient structural remnants from that period.
- 中央会加盟業者がJRの駅構内で販売している場合でも、横浜駅や鳥栖駅で売られている焼売や、大船駅で売られているサンドイッチ弁当のように、米飯が入っておらず「駅弁マーク」を付けることができなかったが、
- Although sold by member companies of the Central Committee within station precincts, some box lunches were not allowed to attach the 'Ekiben mark' because it lacks rice, which include 'Chinese steamed meat dumpling' sold at Yokohama Station and Tosu Station and 'Sandwich' (sandwich box lunch) sold at Ofuna Station.
- 一般に炊事係は「飯炊き」「裏方」などと呼ばれ低く見られがちであるが、禅宗寺院では食事の調理、喫飯も重要な修行の一つとされ、また陰徳(人知れず徳行を積むこと)を行ずる立場であることから重要な役職とされる。
- Although people in general society may look down upon the cook and think of the work as a background job, the position of cook is considered important in Zen temples because cooking and eating meals are also regarded as important aspects of training, and the cook is a position that can do intoku (do good in secret without expecting a reward).
- 以後、無善無悪からは王艮の泰州学派(王学左派)で情や人欲を肯定する動きが顕著になり、明末の李贄(李卓吾)にいたっては「穿衣吃飯、即ち是れ人倫物理」(服を着たり飯を食べることが理)と人欲が完全に肯定された。
- Since then, the trend towards accepting emotions and human desires became notable in O Kon's Taishu-gakuha (Taishu school), and Ri Shi (Ri Takugo) at the end of Ming Dynasty entirely accepted human desire, saying 'wearing clothes and eating food is law.'
- 鮒寿司などの名前の「寿司」は、本来は発酵基質の糖質として炊き上げた米などの穀物を使用するこうした保存食を意味する言葉で、酢飯に魚を乗せる型のものはごく最近になって即席の寿司として誕生した新しいものである。
- The word 'sushi' in 'Funa-zushi' originally meant such preserved food using grain (including cooked rice) as the carbohydrate (i.e., the fermentation substance), but the type to put fish on vinegared rice has emerged only recently as 'instant sushi.'
- 切腹する者の前には盃2組(上が「かわらけ」、下は塗り物)と湯漬け(白飯に白湯をかけた物)に香の物3切れ(「身切れ」の意であるという)、塩、味噌の肴と逆さ箸が添えられる(切腹人にとってこの世で最後の食事となる)。
- Before the seppukunin were placed two sake cups (the top one made of unglazed earthenware and the bottom one lacquered) and yuzuke (hot water on cold rice) with three slices ('migire' in Japanese) of pickled vegetables (symbolizing the cutting of the flesh - also pronounced 'migire'), salt, a miso dish and inverted chopsticks (the final meal of the seppukunin).
- のちに簡略化され、切腹人が裃を着ると湯漬け飯を出し、旗幕を省き、畳2帖白絹敷物白屏風のみとして、肴は昆布1切を角折敷にのせて出されるのを介錯人に会釈して一献受け、介錯人にさし、検視は3間ほど離れて筋違いに座する。
- The seppuku ritual later became simplified so that the seppukunin would wear a kamishimo and be served yuzuke, omitting the hatamaku, while all that was used to dress the room were two tatami mats covered with white silk and a white folding screen, the dish eaten was a single serving of konbu served on a sumioshiki (wooden tray) before the seppukunin nods to the kaishakunin to receive one cup of sake which was raised to the kaishakunin, and the coroner sat diagonally opposite the seppukunin at a distance of 3-ken (approximately 5.45 m).
- 本膳料理の膳立ては、飯と汁・香の物のほかに膾(なます)・平皿・焼物の3菜を添えたものを「一汁三菜」と表現して、主食に味噌汁のような汁物と、「菜(さい)」、「おかず」と称される固形の副食を組み合わせるのが理想的とされた。
- In the honzen ryori (a basic style of traditional Japanese cooking) serving style the ideal combination is thought to be 'one soup and three types of side dishes' consisting of a staple food, a soup like miso soup, solid side dishes called 'sai' or 'okazu' including rice, soup, pickles and three side dishes of namasu (a dish of raw fish and vegetables seasoned in vinegar), hirazara (a dish on a flat plate), yakimono (a dish of broiled fish or meat).
- 太平洋戦争中、「ライスカレー」は敵性語であるとして、代用語として1910年(明治43年)に帝国陸軍が配布した「軍隊調理法」に同じ意味を持つ日本語として記載された「辛味入汁掛飯(からみいり しるかけめし)」が用いられた。
- During the Pacific War, the name 'rice curry' was specified as the language of the enemy; hence, the term 'karamiiri shirukake meshi' (spicy sauce on the rice) supplanted as an equivalent Japanese word in 'Guntai Choriho' (Army cooking methods) distributed in 1910 by Imperial Army.
- また怨敵を降伏させ、諸々の異論を制御せんとする時、浄室において道場を安置し、身を沐浴し、鮮潔の衣をまとい、草座の上にうずくまり、仏舎利尊像がある前、または舎利制底ある所にて、焼香・散華・飯食供養し、白月八日布灑星合する時に請召するとある。
- It also shows that Kenrojishin prepares dojo (place of Buddhist practice or meditation) in the pure place, takes bath, wears the clean clothing, crouches on soza (a seat made of grass), holds the service for shoko (incense offering), sange and meals in front of busshari sonzo (the statue put Buddha's ashes) or in the place with shari seitei, and 請召 in 白月八日布灑星, in beating a bitter enemy and controlling various objections.
- 昭和初期の風俗を描いた永井荷風の名作「濹東綺譚」においては、玉の井の私娼が、配達されたお櫃入りの冷や飯とアルミ鍋に盛られた薩摩芋の煮付けを食べるにあたり、火鉢に掛けたアルミ鍋の薩摩芋、山盛りの沢庵とともに、茶漬けをさらさら掻きこむ描写が描かれている。
- In Kafu NAGAI's famed novel 'Bokuto Kidan' (A Strange Tale from East of the River) which depicts the life and manners of Japanese people in the early Showa period, he described how a prostitute of Tamanoi ate cold rice in a wooden container and an aluminum pot of cooked sweet potatoes with soy sauce; she ate chazuke together with the potatoes warmed on hibachi (a brazier) and heaped takuan (pickled radish).
- 韈の革の同色ならん革を、二分計に細く切つて、強くのして、かた穴の頭に穴をあけて、穴の中より革を引出して(革の先を結ぶべし)、かた穴の左の方に穴二つ、右の方に穴二をあけて、穴より入て小穴より出引て、はこの方を結で、かた穴の中(ままこひたひのそばなり)へさし入べし(両方如(レ)此)、取革といふ五分許の革を取、革の座敷に入とをして、両方の革のはたに穴をあけて、一方をさし入侍れば、革かいさまになるを、続飯にてつけて、さきをそとば頭に切也。
- A soft leather with the same color as shoe leather, is cut exactly into two thin parts. It is stretched and extended. In the part of the leather used for a global shape, a hole is made. From that hole, a piece of leather is pull out and tied at the side. Left of the leather hole, make 2 holes. In the right hole, make 2 holes. The leather attachment goes into the big hole and comes out the small holes and is tied. Then, it should be inserted into the leather hole to the forehead of a stepchild. Both leather holes are done like this with about 1.5cm of the attached leather put into the place for this leather. To the ends of both leathers, a hole is made. From each end, leather is inserted and crossed the other. They are stuck by sokui (paste made of glutinous rice) and the ends are cut by the head part of a sotoba.