魚: 1000 Terms and Phrases
- 雷魚
- sailfin sandfish (Arctoscopus japonicus)
- blotched snakehead (species of fish, Channa maculata)
- northern snakehead (species of fish, Channa argus)
- 狼魚
- Bering wolffish (Anarhichas orientalis)
- 冑魚
- large-headed midnight fish (Poromitra crassiceps)
- armored fish
- armoured fish
- 養魚
- fish breeding
- pisciculture
- fish culture
- 木魚
- fish gong
- fish wood block
- temple block
- round, hollow, wood block (vaguely fish-shaped, usu. with scales), struck while chanting sutras
- Mokugyo (fish-shaped wooden temple drum)
- Mokugyo (a fish-shaped wooden drum)
- Wooden fish
- 幼魚
- fry (young fish)
- immature fish
- larva
- 油魚
- fat greenling (Hexagrammos otakii)
- salamander
- 杢魚
- fish gong
- fish wood block
- temple block
- round, hollow, wood block (vaguely fish-shaped, usu. with scales), struck while chanting sutras
- 棘魚
- stickleback (any fish of family Gasterosteidae)
- 游魚
- fish swimming about in water
- Yuugyo
- 蠧魚
- true bristletail (any insect of order Thysanura, esp. of family Lepismatidae)
- Oriental silverfish (Ctenolepisma villosa)
- someone who is unable to apply what they have read
- 鼬魚
- goatsbeard brotula (species of ophidiiform fish, Brotula multibarbata)
- 躄魚
- frogfish (any fish of family Antennariidae, esp. the striated frogfish, Antennarius striatus)
- 底魚
- bottom-dwelling fish
- demersal fish
- 釣魚
- fishing
- angling
- a game fish
- 天魚
- land-locked variety of red-spotted masu trout (Oncorhynchus masou ishikawae)
- amago
- 稚魚
- fry (young fish)
- Chigyo
- 飛魚
- flying fish (esp. the Japanese flying fish, Cypselurus agoo)
- 富魚
- Amur stickleback (Pungitius sinensis)
- 氷魚
- saffron cod (Eleginus gracilis)
- fish caught under ice
- whitebait
- immature sweetfish
- Hio
- Hina
- 年魚
- sweetfish (Plecoglossus altivelis altivelis)
- ayu
- salmon
- Nengyo
- 魚なみ
- Uonami (魚なみ) (a seafood restaurant)
- 落ち魚
- fish going downstream to spawn
- dead fish
- 養魚池
- fish-breeding pond
- Yougyoike
- Yougyochi
- 養魚場
- hatchery
- Yougyojou
- Yougyojiyou
- fish farm
- fish pond or nursery
- 葉虎魚
- Hypodytes rubripinnis (species of waspfish)
- 楊子魚
- pipefish (esp. the seaweed pipefish, Syngnathus schlegeli)
- 棘魚類
- acanthodians (extinct jawed fishes)
- Acanthodii
- 翻車魚
- ocean sunfish (Mola mola)
- ocean fish
- 柳葉魚
- shishamo smelt (Spirinchus lanceolatus) (ain: susuhamu)
- 木登魚
- climbing perch (esp. of genus Anabas)
- 望遠魚
- telescopefish (Giganturidae spp., esp. species Gigantura chuni)
- 溯河魚
- anadromous fish (fish that migrates upstream, e.g. salmon)
- migratory fish
- 虱目魚
- milkfish (Chanos chanos)
- 鉄砲魚
- archerfish (any fish of family Toxotidae, esp. the banded archerfish, Toxotes jaculatrix)
- 杜夫魚
- fourspine sculpin (species of fish, Cottus kazika)
- 杜父魚
- fourspine sculpin (species of fish, Cottus kazika)
- sculpin (any fish of family Cottidae, inc. the bullheads and the miller's-thumb)
- Japanese fluvial sculpin (Cottus pollux)
- 南魚座
- Piscis Austrinus (constellation)
- the Southern Fish
- 大口魚
- gadid (any fish of the family Gadidae, inc. cod, haddock, whiting and pollack)
- Pacific cod (Gadus macrocephalus)
- 大衆魚
- cheap fish for the masses (e.g. sardines, mackerel, pike)
- 淡水魚
- freshwater fish
- freshwater fish fauna
- fresh-water fish
- 蝶蝶魚
- Oriental butterflyfish (Chaetodon auripes, species found mostly from Japan to Taiwan)
- 蝶々魚
- Oriental butterflyfish (Chaetodon auripes, species found mostly from Japan to Taiwan)
- 竹麦魚
- red gurnard (Chelidonichthys spinosus)
- gurnet
- sea robin
- 方頭魚
- red-whiskered bulbul (Lepidotrigla microptera)
- 飛魚座
- Volans (constellation)
- the Flying Fish
- Volans, the Flying Fish
- 姫虎魚
- grey stingfish (Minous monodactylus)
- 姫沙魚
- sharp-nosed sand goby (Favonigobius gymnauchen)
- 浮き魚
- fish which lives close to the surface
- 氷下魚
- saffron cod (Eleginus gracilis)
- fish caught under ice
- 飛び魚
- flying fish (esp. the Japanese flying fish, Cypselurus agoo)
- 比目魚
- flounder (esp. the large-tooth flounders of family Paralichthyidae, but also lefteye flounders of family Bothidae)
- bastard halibut
- olive flounder (Paralichthys olivaceus)
- 年年有魚
- Nennen yugyo (wishing for happiness the next years)
- 佐伯真魚
- SAEKI no Mao (or Mana)
- 魚介料理
- Seafood (dishes)
- Seafood dishes
- 魚っち館
- Tango Watch-kan (aquarium)
- 梭子魚鰆
- wahoo (species of fish, Acanthocybium solandri)
- 木登り魚
- climbing perch (esp. of genus Anabas)
- 棘蝶々魚
- threadfin butterflyfish (Chaetodon auriga, species of the Indo-Pacific)
- 棘蝶蝶魚
- threadfin butterflyfish (Chaetodon auriga, species of the Indo-Pacific)
- 南の魚座
- Piscis Austrinus, the Southern Fish
- 坊主沙魚
- Sicyopterus japonicus (species of goby)
- 沈魚落雁
- charms of a uniquely beautiful woman
- fish stay on the bottom of water and flying wild geese fall from the sky in shame
- 大山椒魚
- Japanese giant salamander (Andrias japonicus)
- 大和紙魚
- Oriental silverfish (Ctenolepisma villosa)
- 呑舟の魚
- big fish
- great man
- notorious man
- 軟骨魚綱
- Chondrichthyes (class comprising cartilaginous fishes)
- 軟骨魚類
- cartilaginous fishes
- chondrichthyans
- elasmobranch
- 出世魚の例
- Examples of Shusseuo
- 魚類恐怖症
- herpetophobia
- ichthyophobia
- 大魚を逸す
- miss one’s big chance
- 哨戒魚雷艇
- PT boat patrol torpedo boat
- 遡河性魚種
- anadromous species of fish
- 金魚すくい
- Goldfish Scooping
- Kingyo Sukui (goldfish scooping)
- 頓頓食黄魚
- Eat yellow fish for every meal.
- 線状魚鱗癬
- ichthyosis linearis
- 魯魚の誤り
- miswriting a word
- using the wrong kanji to write a word
- あがた森魚
- Agata Morio (1949-)
- 獺魚を祭る
- one of the 72 climates (from the 16th to the 20th of the first lunar month)
- 飛騨山椒魚
- Hida salamander (Hynobius kimurae)
- 単純性魚鱗癬
- ichthyosis simplex
- うなぎの稚魚
- Eels (fry for fish culture)
- 山号は魚山。
- Its sango (literally, 'mountain name'), which is the title prefixed to the name of a Buddhist temple, is Gyozan.
- 越智郡魚島村
- Ochigun'uoshimamura
- 雑魚寝(する)
- sleep all crowded together
- 焼き魚の調理法
- How to Cook Yakizakana
- 鶏卵、魚介類。
- Hen's eggs, and fish and seashells.
- 魚肉濃縮たんぱく
- fish protein concentrate
- 魚屋栄吉(魚栄)
- Eikichi UOYA (Uoei)
- 版元は魚屋栄吉。
- The hanmoto (publisher) was Eikichi UOYA.
- 魚介類以外の刺身
- Non-seafood Sashimi
- 他の魚を用いたもの
- Similar products
- 糸魚川・能生の舞楽
- Bugaku of Itoigawa and Nou
- 父は山城守紀魚弼。
- His father was KI no Gyohitsu of Yamashiro no kami (the governor of Yamashiro Province).
- 木によって魚を求む
- ask for the impossible
- 網呑舟の魚を漏らす
- so lax that even the greatest criminal can escape
- 木に縁って魚を求む
- to be unable to accomplish something because one has chosen the wrong method
- to ask for the impossible
- to look for fish by climbing a tree (Mencius)
- 木に縁りて魚を求む
- to be unable to accomplish something because one has chosen the wrong method
- to ask for the impossible
- to look for fish by climbing a tree (Mencius)
- 逃がした魚は大きい
- The fish that got away is always big
- 鉢魚 ・・・ 焼き物
- Hachizakana: grilled fish
- 魚の反応が全く無い。
- The fish aren't responding at all.
- さく河魚類の保護培養
- Protection and Culture of Anadromous Fish
- 10月、大口周魚没。
- October: Shugyo OGUCHI died.
- 藤原北家藤原魚名流。
- FUJIWARA no Uona-ryu of the Northern House of the Fujiwara clan.
- He was of the FUJIWARA no Uona family, the Northern house of the Fujiwara clan.
- FUJIWARA no Uona line of the Northern House of the Fujiwara clan
- He was related to the FUJIWARA no Uona line of the Northern House of the Fujiwara clan.
- 魚肉練り製品のひとつ。
- It is one of the boiled fish-paste products.
- さく河魚類の通路の保護
- Protection of the Route for Anadromous Fish
- 彼女の指は白魚のようだ
- She has tapering [delicate white] fingers.
- 魚のように黙りこくって
- mute as a fish
- のれそれ(穴子の稚魚)
- Noresore (juvenile conger)
- - 小さな金魚を掬う。
- One scoops small gold fish.
- The scooping up of small goldfish.
- (参照:金魚酒の横行)
- (Refer to the section of the rampant state of goldfish sake business.)
- 第1章:海の魚:71種
- Chapter 1: Saltwater fish: 71 kinds
- 釣り落とした魚は大きい
- The fish that got away is always bigger
- 魚が元気に水の中を泳ぐ。
- Fish swim around in the water.
- 新潟県南魚沼市六日町坂戸
- Sakado, Muika-machi, Minamiuonuma City, Niigata Prefecture
- 塩を振った魚を焼いた物。
- It is a broiled fish that has been sprinkled with salt.
- 春日家(藤原北家魚名流)
- The Kasuga family (of the Uona line of the Northern House of the Fujiwara clan)
- 木魚が使用される主な楽曲
- Music composition in which Mokugyo is used
- 根知山寺(新潟県糸魚川市)
- Nechiyama-dera Temple (Itoigawa City, Niigata Prefecture)
- - あゆの店きむら(湖魚)
- - Ayu no Mise, Kimura (A sweetfish restaurant and shop)
- 2時間で魚が6匹釣れました。
- Six fish were caught in two hours.
- 川には魚がいっぱいいました。
- There are a lot of fish in the river.
- 合間打ちの場合○は木魚を打つ
- In the case of aimauchi (interval drumming), beat mokugyo (a fish-shaped wooden drum) at O.
- (10)魚籃観音(ぎょらん)
- (10) Gyoran Kannon
- 青魚には大根おろしを添える。
- Blue-skinned fish is served with grated daikon radish.
- 「北海に螭吻と言へる魚あり」
- In a northern sea, there is a fish called rifun (also called chifun or shifun, which is a Chinese legendary animal born of a dragon).'
- 魚卵の場合は乾さなくてよい。
- When pickling fish eggs, there is no need to dry them.
- 3は魚または肉からなるおかず。
- Three for an accompanying dish consisting of fish or meat.
- 魚(恵比寿は漁業の神でもある)
- Fish (because Ebisu is a God of fishery as well)
- - 焼き物(焼き魚)を作る人。
- Cooks yakimono (grilled or broiled fish).
- 彼はルアーで五種目の魚を狙う。
- He'll try to catch five kinds of fish with lure.
- ホッケの類のアイナメ科の食用魚
- Atka mackerel
- 魚を捕まえたら逃してあげること
- catch and release
- エビ・魚のすり身に塩を入れる。
- Salt is added to prawn and fish paste.
- ただ、簡単に釣れる魚ではない。
- However, they are not easily caught.
- 室町時代の木魚も遺されている。
- Mokugyo of the Muromashi period has also been handed down.
- 具を薄切り肉〔魚〕でくるんだ料理
- paupiette
- 魚板(ぎょばん)、板木(ばんぎ)
- Gyoban, Bangi
- 用いられる食材は白身魚や野菜等。
- Ingredients are white meat fish and vegetables.
- 魚類 - テングハギ、ウミテング
- Fish - Tengu hagi, Umi Tengu
- 藤原魚名流藤原山蔭の子孫である。
- The clan had FUJIWARA no Yamakage of FUJIWARA no Uona line as its early ancestor.
- 第3章:川いを(淡水魚):19種
- Chapter 3: River fish (Freshwater fish): 19 kinds
- 表面には魚の鱗が彫刻されている。
- The uroko (scale pattern) of fish is carved on its surface.
- 魚屋のオッサンの唄(あのねのね)
- Sakanaya no Ossan no uta (the song of a master of a fish shop) (by Anonenone)
- 寿司につながった魚介類の保存方法
- Method of preserving seafood which has led to sushi
- アリストテレス:「バレロンの雑魚」
- Aristotle: sardine
- 日本の田麩は魚肉を使うことが多い。
- In Japan fish meat is often used to make Denbu.
- 魚醤(しょっつる、ナムプラーなど)
- Fish sauce (shottsuru fish sauce, nam pla, and so on)
- 鰹節と違い、魚皮を残すことが多い。
- Unlike dried bonito, the skin is left.
- クジラ 江戸時代以前は魚肉に分類。
- Whale (classified as fish before the Edo period)
- 子供が2匹の魚を手掴みで捕まえた。
- The child caught two fish with his hands.
- あなたが海で魚を10匹釣りました。
- You caught 10 fish from the sea.
- それが主に青魚、野菜等に含まれる。
- It's mainly found in blue-backed fish and vegetables.
- 魚介出汁のスープに焙り叉焼がのる。
- It features a seafood broth type of soup topped with roasted and grilled pork fillet.
- 膠は獣や魚の皮、骨、腸を煮て作る。
- Glue is made by boiling the skin, bones and intestines of animals or fish.
- 固有亜種(魚):ビワマス(サケ科)
- Endemic subspecies (fish): Biwa salmon (Salmonidae)
- 第1種共同漁業権の対象魚種である。
- It is a fish species subject to class 1 common fishery right.
- 魚肉練り製品 - 蒲鉾、竹輪、半片
- Fish paste products: kamaboko (boiled fish paste), chikuwa (fish paste shaped in a long tube), hanpen (a white, square-shaped fish paste mixed with rice and yam powder)
- 生魚の頭部を切断し、内臓を除去する。
- Cut off the head of the fish and remove the internal organs.
- 釣魚台迎賓館:中華人民共和国・北京市
- Chogyodai Guesthouse: Beijing, China
- 宮津周辺に生息している魚が見られる。
- Fishes that live around Miyazu City are seen.
- 側面切妻の破風は、懸魚で修飾される。
- Ridges of gables are decorated with gegyo (decorative wooden boards used to cover the ridge and purlin ends on a roof gable).
- 貝類や白身魚も酢〆にする仕事もある。
- Seashells and whitefish can be marinated in vinegar as well.
- そのため、稚魚の放流が行われている。
- Therefore, lakes have been stocked with larval fish.
- しらうお(素魚・白魚)そば(佐渡島)
- Shirauo soba (Sadogashima Island)
- ブリ、スズキ (魚)、ボラなどが有名。
- Buri (adult yellowtail), Suzuki (sea perch), Bora (striped mullet), etc., are famous as Shusseuo.
- 出世魚である事から出世を祈願したもの。
- Buri-no-yakimono has been eaten to pray for promotion because yellowtail is a Shusseuo (fish that promotes life as it grows larger).
- 選別された仔稚魚は釜で短時間煮られる。
- The selected small fish are cooked in the pot for a short time.
- 犬及び猫並びに熱帯魚その他の観賞用動物
- dogs, cats, tropical fish, and other ornamental animals
- ふすま、米ぬか、麦ぬか、魚粉及び魚かす
- Wheat bran, rice bran, oat bran, fish flour, and fish waste
- イクラ( ;ikra)とはサケの魚卵。
- Ikura is salmon roe.
- シマアジ、カンパチ、ブリ(とその幼魚)
- Striped jack, great amberjack, and yellowtail (and its young fish)
- 生息する魚類は漁業に恵みをもたらした。
- The fishing industry has been blessed with fish making Ogura-ike Pond their habitat.
- 起源は東南アジアで米に魚を漬けたもの。
- Its origin was a dish in southeastern Asia in which fish were placed inside boiled rice.
- 魚の膠を使ったものは独特な臭いが出る。
- Sumi made with animal glue made from fish has a distinctive smell.
- 魚の保存が主であり飯は付けたりとなる。
- Since the main purpose was to preserve fish, rice was an appendage.
- さらに魚卵や胡麻などで飾ることもある。
- Uramaki is sometimes decorated with roe or sesame seeds.
- コノシロ 出世魚に含めない考え方もある。
- Konoshiro (dotted gizzard shad): Sometimes excluded from the Shusseuo category
- たらこ(鱈子)とは、タラの卵巣(魚卵)。
- Tarako refers to the ovary (roe) of cod.
- 白身魚のフライとフライドポテトのスナック
- fish and chips
- 柴田勝家 - 越中魚津城で上杉勢と対戦中
- Katsuie SHIBATA: Fighting against the Uesugi forces at Uozu Castle-jo in Ecchu Province
- 魚の脂や水垢で滑らないようになっている。
- It is devised to prevent slipping caused by fat of fish or fur.
- 食材は野菜、果実、魚類、魚卵などである。
- Typical foodstuffs used for Kasuzuke are vegetables, fruits, fish, and fish eggs.
- 明代には、現代の木魚の形が確立している。
- By the Ming Dynasty, the shape of Mokugyo that is seen today was established.
- 体は他のウナギ目魚類同様に細長い円筒形。
- It has a long and thin cylindrical body as with other fish of the order Anguilliformes.
- 具材として島で捕れる魚をヅケにして使う。
- Fish caught near the islands are soaked in soy sauce and used as an ingredient.
- ボラは、硬骨魚綱 ボラ目 ボラ科に属する魚
- 'Bora' refers to fishes that belong to the class Osteichthyes, order Mugiliformes, family Mugilidae.
- 他に「章魚燒」などの名前でも売られている。
- Takoyaki is also sold in the name of 'Baked Octopus.'
- とびこ(飛子)とは、魚類卵加工食品の一つ。
- Tobiko is one kind of processed fish eggs.
- 供物としてのシカ、鶉、魚類などを的にする。
- Offerings of deer, quail and fish were used as targets.
- 英国のBillingsgateの魚市場から
- from the gate
- 油をぬった紙でつつみその肉汁で焼いた肉・魚
- en papillote
- キャビア及び魚卵から調製したキャビア代用物
- Caviar and caviar substitutes made from fish eggs
- 魚袋(ぎょたい)は束帯装束に用いる装飾品。
- A Gyotai (fish box) is an accessory used for Sokutai costume (traditional formal court dress).
- また魚は生の物の他、干物もよく用いられる。
- Dried fish, as well as raw fish, is also often used for yakizakana.
- 日本では獣、中国では魚の膠が多く使われる。
- In Japan the material from animals and in China from fish is often used.
- 魚類学における業績は各国で評価されている。
- The Emperor Akihito has been admired in various countries for his achievements in the field of ichthyology.
- 寿司 - 酢飯と生魚の切り身を握る日本料理
- Sushi is a Japanese cuisine consisting of vinegared rice and slices of raw fish.
- 時には魚など食品などの形にしたものもある。
- Some hashioki have a shape resembling food such as fish.
- 魚には酒の風味がしみこんで、よい肴となる。
- Such fish has a rich flavor of sake, which goes very well with alcoholic drinks.
- - サメの軟骨を含む白身魚の練り物の一種。
- A kind of whitefish paste including shark gristle.
- 「竹輪」以外に、魚偏に◎で「ちくわ」と読む。
- The Kanji characters for Chikuwa (竹輪) can also be written like 魚◎ (fish on the left with a ring on the right) and pronounce as chikuwa.
- ヨーロッパでは他の海水魚の卵巣も用いられる。
- The roe of other ocean fish are also used in Europe.
- 魚介類を贈答品にする場合は、熨斗を付けない。
- Noshi is also not used for seafood gifts.
- また古くは魚の毒を消すものとして重宝された。
- It was also valuable in ancient times for removing fish toxins.
- 高級品であったが、河岸の魚屋が好んで履いた。
- This was a luxury article, but, fish dealers at the waterfront preferred to wear this.
- もともと金魚は縁起物として中国より伝わった。
- Goldfish were originally brought to Japan from China as good luck charms.
- 屋根を支える前面の破風は、懸魚で修飾される。
- The hafu (a barge board) on the front that supports the roof is decorated with a gegyo (decorative wooden board used to cover the ridge and purlin ends on a roof gable).
- ヒスイ勾玉(新潟県糸魚川市周辺のものが原料)
- Jade magatama (raw material from places around Itoigawa-cho, Niigata City)
- 古くは白身魚も醤油漬けにすることが多かった。
- In the past, whitefishes were often marinated in soy sauce.
- ヒラメ、カレイ、鯛、スズキ (魚)、シラウオ
- Flatfish, righteye flounder, sea bream, Japanese seaperch, and whitebait
- 将李魚成、基永師、延均師、財福師などである。
- SHORI no Uonari, Kieishi, Enkinshi, Zaifukushi, etc.
- (これらにはそれぞれ金銀魚袋がともなった。)
- (Both of the clothes were accompanied by the goldfish- or silverfish-bag ornaments.)
- 身質や風味が塩焼きに向かない魚に用いられる。
- The fish whose flesh quality and flavor are not suitable for shioyaki is used for saikyo-yaki.
- つけ汁の出汁には川魚(じんぞく)が使われる。
- Broth in the dipping broth is made from freshwater fish (Jinzoku or Rhinogobius flumineus).
- 魚の切り身は、皮を上(奥)、身を手前側に置く
- Pieces of sliced fish are placed with their skins on the upper (far) side or fish meats on the nearer side.
- - 餃子を白身魚のすり身で筒状に巻いたもの。
- Gyoza wrapped with whitefish paste in a tube shape.
- - 白身魚のすり身に山芋を加えて蒸したもの。
- Steamed ground whitefish with added yamaimo (Japanese yam).
- ブリは、硬骨魚綱 スズキ目 アジ科に属する魚。
- 'Buri' refers to fishes that belong to the class Osteichthyes, order Perciformes, family Carangidae.
- 稚魚の丸干しは特に「針子」(ハリゴ)ともいう。
- Maruboshi made from young saury are specifically referred to as 'harigo.'
- 温泉の蒸気熱を利用した地獄釜で魚や野菜を蒸す。
- Fish and/or vegetables are steamed in the Jigokugama (pot) which uses hot spring steam.
- - 日本では筑後川のみに生息する魚、絶滅危惧種
- A fish that lives only in the Chikugo-gawa River in Japan; endangered species
- 長野県下水内郡栄村秋山郷・新潟県中魚沼郡津南町
- Akiyamago, Sakae-mura, Shimominochi County, Nagano Prefecture/Tsunan-machi, Nakauonuma County, Niigata Prefecture
- 紛失した吉田家の重宝「鯉魚の軸」を探している。
- He is searching for the missing treasured heirloom 'Rigyo no jiku' of Yoshida family.
- 尾頭付きの魚は、頭を左に、腹を手前側に向ける。
- Fish served with its head intact should be placed with its head on the left side and the belly nearer to the person who eats it.
- - 静岡おでんに入れる焼津名産の魚の練り製品。
- A fish paste product, a noted product of Yaizu, used in Shizoka Oden.
- 「にしき木の 立聞きもなき 雑魚寝かな」 蕪村
- A poem by Buson YOSA: 'Even nishikigi (burning bush) does not eavesdrop on zakone'
- 成魚は全長1m、最大で1.3 m ほどになる。
- The adult fish is 1 m in length, the maximum being about 1.3 m.
- 焼き魚(やきざかな)は、魚を直火で焼いた料理。
- Yakizakana is a dish in which fish is broiled.
- 洗い(洗膾、洗魚 あらい)は刺身の一種である。
- 'Arai' is a kind of 'sashimi,' fresh slices of raw fish.
- 田麩(でんぶ)は、魚肉または畜肉加工品のひとつ。
- Denbu (mashed and seasoned fish with white flesh or the mixture of fish with white flesh and shrimp that has been boiled, parched, seasoned and colored with red food coloring) is a processed food made from fish or livestock meat.
- 同様に、「魚類ならつみれ」というのも誤りである。
- Similarly, another popular notion that 'all ball-shaped fish meat is tsumire' (minced fish) is wrong as well.
- とびこはトビウオ(飛魚)の卵を塩漬けにしたもの。
- Tobiko is the salted roe of the flying fish.
- 焼き魚に添えられることが多いのはこのためである。
- This is why grilled fish is often served with daikon oroshi.
- 独特の辛みが魚料理等の臭みを中和する効果がある。
- Its distinctive pungency neutralizes the smell of fish dishes.
- たたきとは、主に魚を料理するときの調理法である。
- Tataki is a cooking method used mainly for preparing fish.
- 日本では魚、または肉の調理に使われる技法である。
- In Japan, the cooking technique is used to cook fish or meat.
- 正面の破風は三角形に区切られ、懸魚で修飾される。
- The hafu (a barge board) on the front is set off in a triangular shape and decorated with a gegyo (decorative wooden board used to cover the ridge and purlin ends on a roof gable).
- 鮮魚が豊富な現代でもこの食文化は継承されている。
- This dietary habit has been inherited up to the present when people can obtain fresh fish easily.
- 白身の魚は高価であり、蒲鉾もご馳走と考えられた。
- Whitefish was expensive, so kamaboko was considered a delicacy.
- 茶湯器・高杯・霊供膳・(木魚・鉦吾・木鉦)など。
- They are chatoki (a special tea cup for Buddhist altar), takatsuki (a standing tray for cake and fruit), ryoguzen (a special tray for servings for Buddha), and others such as mokugyo (a wooden drum), shogo (a metal drum) and mokusho (another type of wooden drum).
- これから雑魚寝がはじまると「大原物語」にはある。
- This is how Ohara zakone started, according to the 'Ohara Monogatari' (Ohara Story).
- 古くから日本の食文化に深い関わりを持つ魚である。
- It is a fish that has been strongly associated with Japanese food culture since the olden days.
- きずし(生寿司、生鮨)は、青魚を塩締めしたもの。
- Kizushi refers to the salted blue-skinned fish.
- マグロ マグロは名前は変わるが出世魚とは呼ばない。
- Maguro (tuna): Despite being called by different names, they are not called Shusseuo)
- 地域によって用いる魚、形、味にそれぞれ特徴がある。
- The type of fish used, the shape and taste of the Chikuwa vary from place to place.
- 魚卵の数が多いことから子孫繁栄を願って食べられた。
- Kazunoko has traditionally been eaten to pray for the prosperity of descendants, because the number of roe is large.
- 小魚を開いて作った味醂干しのことを桜干しとも言う。
- Mirinboshi which is made using small butterflied fish is also referred to as sakuraboshi.
- 漁港で水揚げされた仔稚魚は直ちに加工場に運ばれる。
- The small fish unloaded at the port are immediately moved to the processing factory.
- 咸魚(ハームユー(広東語)、シエンユー(北京語))
- Haam yu (salted fish) in Cantonese and xian yu (salted fish) in Mandarin Chinese
- 側面の破風は懸魚などで修飾され、優美な曲線を描く。
- Each of the gables of the roof is decorated with a gegyo (decoration board) and forms a graceful curve.
- 一切魚に手を触れず、包丁と菜箸のみを使うのが特徴。
- The cooker does not touch the fish at all, and slices it with only a knife and saibashi (long chopsticks for cooking).
- 捌いた魚の身を水で晒し、身の血液や脂肪を取り除く。
- The fish fillet is washed with running water, and the blood and fat are removed.
- 8月、大口周魚が『西本願寺本三十六人家集』を発見。
- August: Shugyo OGUCHI found 'Nishi-Honganji-bon Sanju-rokunin-kashu' (The Nishi-Honganji collection of thirty-six anthologies)
- 一方十六夜は白魚を採っていた俳諧師白蓮に救われる。
- Meanwhile a haiku poet Hakuren, who was fishing for ice fish, saves Izayoi.
- 供される料理は刺身、鯉濃(こいこく)、焼き魚など。
- Among the dishes offered were sashimi, koikoku (carp miso soup) and grilled fish.
- 魚類学としても知られ、ハゼの分類学的研究者である。
- Also known as an ichthyologist, he is a taxonomic researcher of gobioidei.
- 魚肉は塩をさっとふって乾し、粕に塩を加えて漬ける。
- When pickling fish meat, sprinkle a dash of salt, dry it beforehand, and soak it in sake lees added with salt.
- 木魚(もくぎょ、杢魚とも)とは、仏具の一種である。
- Mokugyo (木魚; a fish-shaped wooden drum) (also written in 杢魚) is a kind of butsugu (Buddhist altar fittings).
- 食性は肉食性で小魚、甲殻類、頭足類などを捕食する。
- It is carnivorous and preys on small fish, shellfish, Cephalopoda and so on.
- また、大振りの魚より小振りの方が良い塩梅に仕上がる。
- It turns out just right with small fish than big one.
- 鶏肉、ワカサギやアジ、イワシなどの魚類でも作られる。
- Chicken and fish, such as lake smelt, Japanese horse mackerel and sardines, are also used as ingredients.
- 煮魚などの残った出汁を再利用しても風味良く仕上がる。
- The leftover soup stock of boiled fish, etc., can be reused to give it a pleasing flavor.
- たらこの塩辛 タラの魚卵を発酵するまで塩蔵したもの。
- shiokara of cod (salted pacific cod): made by salting down the spawn of Gadidae (a family of fish including cod, haddock, whiting and pollack) until it is fermented.
- つまり酒と一緒に楽しめれば魚介類でも野菜類でもよい。
- In other words, sakana can be seafood or vegetables as long as it goes well with alcoholic beverages.
- 中部地方では焼いた魚をそのまま燗酒に浸して賞味する。
- In the Chubu region, a whole grilled fish is soaked in warmed sake and tasted.
- 発祥地と考えられている中国では垂魚とも呼ばれている。
- In China, where gegyo originate, they sometimes use different Chinese characters '垂魚' for gegyo.
- 3月3日:浦佐毘沙門堂裸押合大祭(南魚沼市 普光寺)
- March 3: Urasa Bishamondo Hadaka Oshiai Taisai (The Naked Jostling) (Fuko-ji Temple, Minamiuonuma City)
- 俗名は佐伯 眞魚(さえき の まお、〈まなとも〉)。
- His secular name was SAEKI no Mao (or Mana).
- (川魚はあったが量が少ない上に生食には適さなかった。
- (Freshwater fishes were available, but the amount was small and those fishes were unsuitable for eating raw.
- これは、でん粉に魚や海老の乾燥品を混ぜて焼いたもの。
- This is made by grilling the mixture of potato starch and dried seafood such as fish and shrimps.
- 唐の初期には魚の形に帛(絹)を結んだと言われている。
- In the early Tang Dynasty, the Gyotai is said to be a figure of a fish tied to a string of silk.
- 全8巻及び別巻にあたる『魚魯愚別録』全8巻からなる。
- The book consists of eight volumes and a supplementary of eight volumes 'Gyoroku Betsuroku.'
- 大の阪(1998年12月16日 魚沼市 大の阪の会)
- Dai no Saka dance (December 16, 1998; Uonuma City; Dai no Saka no Kai [Group of Dai no Saka Dance])
- 刺身 魚など、動物の肉を生のまま食べる料理法の総称。
- Sashimi: the name for all dishes where raw fish or animal meat is served for eating
- 木魚の原型は禅で使われていた「魚板」(魚鼓)である。
- The original model of Mokugyo is 'gyoban' or 'gyoku' (wooden gong shaped like a fish) which was used in Zen.
- 木魚を楽器としてみれば、一種のスリットドラムである。
- Considering Mokugyo as an instrument, it is a kind of slit drum.
- 概ねサバであるがサワラなど他の魚を用いたものもある。
- The chub mackerel is the most common, but other fish, such as Spanish mackerel, is also used.
- 現在の魚型の鯉幟は、さらにそこから派生したものである。
- The fish-shaped koi-nobori is derived from that.
- 「ぶり はまち、元はいなだの出世魚」という川柳がある。
- There is an old Senryu (Japanese verse) that says: 'Buri and Hamachi (young yellowtail) are Shusseuo because they were originally called Inada (young yellowtail).'
- 海水魚の一種タカサゴは、沖縄方言でグルクンと呼ばれる。
- Takasago, a kind of sea fish, is called gurukun in the Okinawa dialect.
- このほか、めんつゆや魚醤ナムプラーを混ぜることもある。
- Mentsuyu (soup for Japanese soba or udon noodles made from dashi, soy sauce, mirin, etc.) or fish sauce can also be used to give different flavors.
- - 沖縄県でスクと呼ばれるアイゴの稚魚を塩蔵したもの。
- made by salting down alevins of rabbitfish called 'suku' in Okinawa Prefecture.
- 魚見若しくは漁業に関する信号又はこれに必要な設備の建設
- Crow's nest, signal concerning fishery, or construction of equipment necessary for them
- 木製の物もあるが多くは金属製で、魚の形をした物が多い。
- Most bars are fish-shaped metal bars, although some bars are wood bars.
- まわりには八大竜王や悪魚、鰐(わに)がとりまいている。
- Around the pagoda are Hachidai Ryuo (Eight Dragon Kings), evil fish and alligators.
- 魚の骨が好物で、高僧に出会うと崩れ落ちてしまうという。
- It is said that she liked fish bone and would collapse if she encounters a high priest.
- 三日三晩の間一匹の魚も釣れなかったが五色の亀だけ得る。
- For three days and three nights, he didn't catch any fish, but he did catch a five-colored turtle.
- レプトケファルスは成長して稚魚になる段階で変態を行う。
- Leptocephali undergo metamorphosis during the stage of development into young fish.
- 魚類よりもさらに原始的な無顎類(円口類)に分類される。
- They are classified as agnathonae (cyclostome), which are more primitive than fish.
- また、ヒラスズキの幼魚をヒラセイゴなどと言ったりもする。
- Furthermore, alevins of Hirasuzuki (a kind of sea perch) are also called Hiraseigo (alevin of sea perch).
- 白子(しらこ)は、主に魚類の精巣を食材とする際の呼び名。
- Shirako is the name of the milt of fish when the milt is used as ingredients in various dishes.
- 郷土料理や魚肉練り製品で味付けや照り出しに使われている。
- It is used for seasoning or glazing local dishes or products made from mashed fish.
- 米の粥の上に出汁を張り、鯛などの魚の切り身を乗せたもの。
- A dish consisting of dashi stock poured over rice kayu, and it is topped with sliced pieces of fish such as sea bream.
- 魚の照り焼きも肉の照り焼きも基本的には同じ作り方である。
- Basically, teriyaki dishes of fish and meat are cooked using the same method.
- 防潜網若しくは魚雷防御網又は磁気機雷掃海用の浮揚性電らん
- Antisubmarine nets, anti-torpedo nets, or buoyant electric power cables for magnetic mine sweeping
- 「新宿ラーメン」を標榜し、濃厚な魚介系塩ラーメンを出す。
- Calling itself 'Shinjuku Ramen,' Fuka serves a thick seafood type of salt ramen.
- 魚屋や駄菓子屋で販売されており、店先や持ち帰って食べる。
- It is sold at fish shops or mom-and-pop candy shops, and eaten at the shop or for to-go.
- オボロ巻き:エビ(または魚)オボロを芯にして巻いたもの。
- Oboro-maki: the nori-maki with prawn (or fish) oboro placed at the core.
- 琵琶湖の魚もなれずしなどの加工されたものが主であった)。
- Fishes from Lake Biwa were mostly processed for eating as well, for example as nare-zushi (fermented sushi).)
- 魚名の13代後裔の四条隆季が平安時代末期に四条を名乗る。
- Takasue SHIJO, the 13th generation of Uona, took the name Shijo at the end of the Heian period.
- その結果、金魚酒と呼ばれるほど薄い酒が出回ってしまった。
- As a result, the sake which was so weak as to be called Kingyozake was marketed.
- 金魚酒(きんぎょざけ)とは金魚が泳げるほど薄い酒の俗称。
- Kingyozake is a familiar name of sake which is so weak that a kingyo (goldfish) can swim in it.
- 出汁は、魚介類を原料とする地元産の魚醤「いしる」を使う。
- For making soup broth, local-made 'Ishiru,' fish sauce made from fish and shellfish is used.
- - 魚のすり身に鶏卵や澱粉などを加えた肉団子状の練り物。
- Meatball-shaped fish paste with added hen's eggs and starch.
- 「nag-」は「水中の長細い生き物(長魚)」を意味する。
- That 'nag-' implies 'long and slender aquatic creature (long fish).'
- 飯に細かく切った魚介類、野菜などの具を混ぜて食べるもの。
- Group of Chirashi-zushi eaten by mixing rice with ingredients such as thin strips of raw fish and vegetables.
- 野菜は他の物を用いることもあるが、魚介類その他は用いない。
- Some other vegetables may be used but the seafood or any other ingredients are not used.
- 臭みの強い魚肉類を濃く仕立てた薄味噌で煮込んだ料理だった。
- It was a dish of fish or meat with strong smell stewed in thick miso soup.
- 現在、魚の漢字を使ったカルタ「魚魚(とと)あわせ」が有名。
- Nowadays, Uocchi Kan is well known for Japanese playing cards, `Totoawase' using Chinese characters of fish.
- 明代には花卉、果物、野菜、魚などを描く水墨雑画も描かれた。
- In Ming, Suiboku-Zatsu-ga, on which Kaki (flowering plants), fruits, vegetables, and fish were also painted.
- 古い注連縄を燃やし、竹竿で魚を釣るような動作で火勢を煽る。
- Nanori-sendo boatmen burn old Shimenawa and fan the force of the fire in the motion like catching a fish with a bamboo pole.
- 魚谷鉄工 本社・犬飼工場(犬飼町):さとうきび収穫機で有名
- Uotani-tekko Inc., Head Office (Inukai-cho): Famous for its sugarcane harvester
- 悪臭のする魚を出して家康の接待役を解任されて面目を失った。
- He served ill-smelling fish and lost his face by being dismissed from the position of marshal for Ieyasu.
- また、備単体では魚鱗や鶴翼の様な陣形はあまり重視されない。
- Furthermore, battle arrays such as the fish scale and 'V' formations were not emphasized in individual sonae units.
- 藤原房前の子左大臣藤原魚名を祖とする善勝寺流藤原氏の嫡流。
- The lineage of the eldest son of Zenshoji-ryu (the Zenshoji line) descended from FUJIWARA no Uona, sadaijin (minister of the left), himself the son of FUJIWARA no Fusasaki.
- 天長9年(832年)には私財を投じて播磨国に魚住泊を建設。
- He also constructed the Uozumi no tomari (Uozumi port) in Harima Province in 832, using his own funds.
- 食用魚の鰭(ひれ)をあぶり焼いて、燗酒にいれたものである。
- It is hot sake into which a grilled fin of an edible fish is put.
- 木魚は、読経をするときに打ち鳴らすことで、リズムを整える。
- Mokugyo (a fish-shaped wooden drum) is intended to keep the rhythm of sutra chanting by beating and sounding.
- 魚の塩味だけで薄いならば、食塩をくわえ、また適宜酒を加える。
- If it is bland with the saltiness of fish, add salt and sake if necessary.
- 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.
- ごまめ(カタクチイワシの稚魚)を醤油風味の飴炊きにしたもの。
- Tazukuri is a term used in reference to Gomame (small sardines) that have been dried and then finished in a sweet sauce of sugar, mirin, soy sauce and sake.
- 色は薄く、醤油というより魚醤ナムプラーのような色をしている。
- Its color is light, and the color looks like the color of fish sauce (soy-sauce-like fish sauce) nam pla rather than that of soy-sauce.
- 魚野川をはさんで、三国街道を見下ろす交通上の要地に位置する。
- Spanning the Uono-gawa River, the castle was located at a strategic transportation point that commanded a view of the Mikuni-kaido road.
- 鰹木は「堅緒木」「堅魚木」「勝男木」「葛尾木」などとも書く。
- Katsuogi (鰹木) is also written as '堅緒木,' '堅魚木,' '勝男木' or '葛尾木.'
- 魚っ知館(うおっちかん)は京都府宮津市小田宿野にある水族館。
- Uocchi Kan is an aquarium located in Odashukuno, Miyazu City, Kyoto Prefecture.
- 4月24日:春季大祭・白山神社舞楽(糸魚川市 能生白山神社)
- April 24: Annual spring festival/Hakusan Jinja Bugaku (court dances and music) (Nou Hakusan-jinja Shrine, Itoigawa City)
- その他の魚卵を使った際の別名は名称は「筋子」の項を参照の事。
- For the different names used for roe from other varieties of fish please refer to the item 'sujiko' (roe).
- 鮮魚の流通は多く鯨や魚も食材としての利用が多かったとする論評
- There is a remark that lots of fresh fishes were distributed and also lots of whales and fishes were used as food stuffs
- 魚・鳥・茸・麺類の食い合わせ、その他万病即効在る事神の如し。
- Not only health troubles caused by eating fish, fowl, mushrooms and noodles in unsuitable combination, but also all other diseases immediately disappear as if it's a work of God.
- (また「賜緋銀魚袋」などという(「賜」も「借」同様である)。
- (The Gyotai is also called as '賜緋銀魚袋' [given cardinal, silver Gyotai] [the pronunciation of '賜' is the same as '借']).
- 多田親愛、大口周魚などが上代様古筆の領域で研鑽を重ねていた。
- Shinai TADA, Shugyo OGUCHI and others made an effort to improve their calligraphic skill in the sphere of kohitsu.
- また、青島は2つに分かれており、過去に魚類の養殖が存在した。
- Aoshima Island in fact consists of two islands, and fish were cultivated there in the past.
- のちにこの魚には華僑によって「仁魚」という漢名が付けられた。
- The overseas Chinese later applied a Chinese name '仁魚' to tilapia ('仁' is the Chinese characters used in the name of the Emperor Akihito [明仁], and the Chinese characters '魚' means a fish).
- それらは中国でも魚介類への使用が禁止されている物質であった。
- They are substances that are banned from use in seafood, even in China.
- フィリピンでは「キニラウ」という生魚を用いる家庭料理がある。
- A home cooking known as 'kinilaw' is made with raw fish in the Philippines.
- 汁を入れた鍋に野菜や魚介類など様々な材料を入れて煮込むもの。
- Various ingredients such as vegetables and seafood are cooked together in a pot of broth.
- 公卿、殿上人は魚袋(ぎょたい)と呼ばれる装飾物を腰に提げた。
- Kugyo (the top court officials) and tenjobito (a high-ranking courtier allowed into the Imperial Palace) had a decoration item called gyotai hung at the waist.
- 一般の魚は締めた後で、いわゆる「三枚おろし」で魚を解体する。
- Usually, after being killed on the spot, fish are filleted into three pieces using a method called 'sanmai oroshi.'
- 現代に伝わる古い鮓の形は近江地方の鮒鮓や熊野の年魚鮓である。
- A style of old sushi was handed down to Funa-zushi (crucian carp fermented sushi) in the Omi region and to Ayu-zushi in Kumano in the modern period.
- 「いき」は火消しのことで「いなせ」は魚屋の事だといわれている。
- It is said that 'iki' concerns fire fighters and 'inase' fishmongers.
- この方法で調理する食材としては、魚の場合ほぼカツオに限られる。
- The ingredient used for this cooking method is usually limited to bonito when it comes to fish.
- 藤原北家魚名流六条家庶流で、藤原顕輔の曾孫藤原家季を祖とする。
- Coming from a branch line of the Rokujo family, itself of the Uona line of the Northern House of the Fujiwara clan, the family claims descent from FUJIWARA no Iesue, the great-grandson of FUJIWARA no Akisuke.
- 飯に細かく切った魚介類、野菜などの具を混ぜて食べるちらし寿司。
- It is a kind of chirashizushi made by mixing finely chopped ingredients such as seafood and vegetables with rice.
- 鰹のタタキ(かつおのたたき)は、カツオを用いた魚料理のひとつ。
- Katsuo no tataki is one of the fish dishes made with katsuo (bonito or skipjack tuna).
- 沿岸部に生息する大型肉食魚で、日本では高級食材として扱われる。
- It is a large carnivorous fish living off the coast, and is treated as a luxury foodstuff.
- 本来はタンパク質(主に魚肉や獣肉など)の保存方法の一つである。
- Sushi was originally one of methods to preserve protein (mainly of fish meat, game meet and so on).
- 明治に東屋作りから切妻で千木と堅魚木を持つ神明造りに変えられた。
- In the Meiji period, the style of Hoya was changed from Azumaya-zukuri to Sinmei-zukuri with gables having decoration of Chigi (forked finials) and Katsuogi (wooden billets placed atop and at right angle to a roof ridge).
- 関東と同じく、魚卵の数が多いことから子孫繁栄を願って食べられた。
- As in the kanto style, kazunoko has been eaten to pray for the prosperity of descendants because the number of roe is large.
- 原料としては、魚介類や海藻、カイコの蛹、鯨ひげなどが用いられた。
- Fish and shellfish, seafood, marine alga, chrysalis of silkworm, and baleen as raw materials were used.
- もともと惣菜を「な」といい、「菜」「魚」「肴」の字をあてていた。
- In Japanese, dishes were called 'na,' and the word na was represented by the kanji characters, '菜,' '魚,'or '肴.'
- 魚を頭まで腹開きあるいは背開きにし、内臓を取り除いて水洗いする。
- Butterfly the fish along either the belly or back, clean and rinse in water.
- 坂戸城(さかとじょう)は、新潟県南魚沼市に存在した大規模な山城。
- Sakato-jo Castle was a large-scaled yamashiro (a castle located on a mountain) that existed in Minamiuonuma City, Niigata Prefecture.
- 料理で魚介類の臭み消しや香り付けなどの調味料としても使用される。
- It is also used for cooking as seasoning agent for cleaning away odor of fishery products and flavoring.
- 花は桜木、人は武士、柱は桧、魚は鯛、小袖 はもみじ、花はみよしの
- In flowers, the cherry tree; in men, the samurai; in trees, the cypress; in fish, the sea bream; in kimono, the maple-leaf pattern; in flowers, Miyoshino (the cherry tree of the Yoshino district of Nara Prefecture).
- コハダ(とその幼魚)、サヨリ、カスゴ(子鯛)、サバ、アジ、イワシ
- Spotted shad (and its young fish), halfbeak, young sea bream, mackerel, Japanese horse mackerel, and sardine
- 骨付き魚の上側を食べた後、骨越しに裏側の身をつついて食べる所作。
- After having finished eating fish meat on the upper side, to pick the meat on the back side through the fish bones with chopsticks.
- (都の官職に戻ると魚袋をやめて緑袍に戻ったという記事が見える。)
- (After he returned to a government post, he stopped wearing the Gyotai and dressed in green vestment.)
- 「かしらは龍のごとく からだは魚に似て 雲をおこし雨をふらすと」
- Its head is like a dragon, its body like a fish, bringing clouds and the rain.'
- 金魚を入れても死なないくらい薄い酒ということで金魚酒と呼ばれた。
- Such sake was called goldfish sake, because the sake was so thin that no goldfish died in such sake.
- 根知山寺の延年(1980年1月28日 糸魚川市 日吉神社奉賛会)
- Nechiyama-dera Temple's Ennen longevity dance (January 28, 1980; Itoigawa City; Hiyoshi-jinja Hosankai [Service Association of Hiyoshi-jinja Shrine])
- 彩りよく盛るため「七彩魚生」(チャッチョイユーサーン)ともいう。
- It is also known as 'chat choi yu sang' (literally, seven-color raw fish) due to the numerous colors used in its presentation.
- 魚肉は白身魚と赤身魚に大きく分けられるが、ふぐは白身魚に属する。
- Fish meat can be classified into two types: fish with white flesh and fish with red flesh, and pufferfish belongs to the category with white flesh.
- そぼろは、ブタやニワトリの挽肉、魚肉やエビをゆでてほぐしたもの。
- Soboro is the soy-simmered, fine-crumb ground meat using pork, chicken, fish or shrimp.
- 向付は一汁三菜の一菜目にあたるもので、なます、魚の造りなどを盛る。
- Mukozuke is the first dish of the meal with one soup and three side dishes which may contain namasu (a dish of raw fish and vegetables seasoned in vinegar) or a selection of fish.
- 魚ではなく、山菜を粘り気がでるまで細かく切り刻むという料理もある。
- There are dishes that use sansai (edible wild plants growing in the fields and mountains) instead of fish, which are chopped into fine pieces until they become sticky.
- 魚肉を用いて同様の調理をしたものは「鱠」、また「魚膾」ともいった。
- The dishes which were cooked similarly by using a fish meat were called 'namasu (鱠, 魚膾).'
- 魚介類や野菜類を酢味噌で和えた料理である「ぬた」も膾の一種である。
- 'Nuta' which is the dish made by seasoning sea foods or vegetables with vinegared miso is also a kind of namasu.
- 旧舞鶴海軍兵器廠魚形水雷庫 - 明治36年竣工、現・赤れんが博物館
- The former Maizuru Naval Arsenal Fish-type Torpedo Warehouse: completed in 1903, now the World Brick Museum
- 屋根を支える側面の破風(はふ)は、懸魚で修飾され優美な曲線を描く。
- The hafu (bargeboard) supporting the roof on the side is shaped in a graceful curved line decorated with a gegyo (decorative wooden board used to cover the ridge and purlin ends on a roof gable).
- 排水処理施設、研修施設、渓流魚観察池および渓流釣り体験池等を新設。
- Wastewater treatment facility, training facility, freshwater fish observation pond, stream fishing experience pond, etc., were built.
- 味噌漬け(みそづけ)は、野菜、肉、魚などを味噌に漬けたものである。
- Misozuke is vegetable, meat, or fish pickled in miso paste (bean paste).
- また、三重県の県の魚に指定されている(1990年11月2日指定)。
- And Ise ebi has been designated as the marine product of Mie Prefecture (on November 2, 1990).
- これは鯛などの魚介類と野菜を杉材の箱に入れて味噌煮にする料理である。
- This was a dish of fish and shellfish, including sea bream, and vegetables, all boiled in miso soup (soup made from fermented soybean paste) in a box made of sugi material (Japanese cedar).
- 台湾では「烏魚子」(北京語:ウーユーツ、台湾語オーヒージー)という。
- In Taiwan, Karasumi is called 'U-yu-tsu' in the Beijing dialect of Chinese and 'O-hi-ji' in Taiwanese.
- 具はクリ、きのこ類や山菜、筍、鶏肉、白身魚など淡泊なものが好まれる。
- Plain ingredients such as chestnuts, mushrooms, edible wild plants, bamboo sprouts, chicken, and white-meat fish are popular.
- 収量が多く、油分の少ないカタクチイワシの仔魚が用いられることが多い。
- Often small anchovies are used for chirimen, which can be caught in bulk and the fish does not contain too much oil.
- ハレの日には、餅、赤飯、白米、尾頭つきの魚、日本酒などが飲食された。
- On hare days, food and drinks such as mochi (rice cakes), sekihan (glutinous rice cooked with azuki beans), white rice, fish with the head and the tail, and Japanese rice wine were consumed.
- 特に大きなものは大入母屋ともいい、破風板や懸魚もあわせて大きくなる。
- Particularly large ones are called Oirimoya (big irimoya) and the gable boards and gegyo features are also larger.
- 江戸時代中期(享保年間)に京都・三条大橋で創業した川魚料理店が発祥。
- During the mid Edo period (under the rule of Emperor Kyoho), this ryotei originated from a restaurant of freshwater fish cuisine established near the Sanjo-ohashi Bridge, Kyoto.
- そのため、以下の記述では哺乳類の鯨を「魚」として表記する場合がある。
- Therefore, in the article below, whales, actually in the mammal class, are sometimes described as fishes as well.
- しかし、鮮魚や活魚に対する羨望は江戸のみならず京都でも同じであった。
- However, fresh fishes and live fishes were craved in Kyoto as well as in Edo.
- くちばしは鋭く、先が鉤状に曲がっており、魚を捕らえるのに適している。
- Their sharp, hooked beaks are suitable for catching fish.
- 蒲鉾の材料になる魚(エソ・グチ等)の魚皮を用いて作られるものがある。
- Some are made with fish such as eso (lizardfish) and guchi (white croaker) which are made into kamaboko (boiled fish paste).
- 「なます」は新鮮な魚肉や獣肉を細切りにして調味料を合わせた料理です。
- Namasu is a dish consisting of fresh raw fish or meat that is thinly sliced and seasoned.
- 台湾や中国でも、味付けが甘過ぎるため日本の魚料理の中では人気がない。
- Because eel kabayaki is so sweet that it is not popular among Japanese fish dishes in Taiwan and in China, either.
- 魚崎地方を中心に発展し、江戸時代には上方の代表産地として名を馳せた。
- Developed around the Uozaki district, Nada gained a reputation as a leading production area in Kamigata during the Edo period.
- 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.
- 当時の魚沼地方には上田銀山があって越後随一の銀の産出をほこってもいた。
- Furthermore, Ueda Ginzan Silver Mine in the Uonuma area produced the largest amount of silver in Echizo at that time.
- 最近、以前よりのスープを元味とし、それに魚介出汁を加えた新味を始めた。
- Recently, the shop has started a new flavor created by adding seafood broth to the soup base as a original flavor.
- 語源はロシア語で、「魚卵」・「小さくて粒々したもの」という意味である。
- The term ikura is derived from the Russian word 'ikra' which means roe or small round things.
- 父は郡司・佐伯直田公(さえきのあたいたぎみ)、母は阿刀氏、幼名は真魚。
- His father was SAEKI no Atai Tagimi, a Gunji (local magistrates), his mother was from the Ato clan, and his childhood name was Mao (or Mana).
- しかし当時鮪は下魚とされており、名のある店では使わなかったといわれる。
- However, it is said that tuna was not used in famous sushi shops, because it was positioned as gezakana (a low-grade fish) at that time.
- 鮮魚の流通は少なく鯨や魚も食材ではなくその他の利用が多かったとする論評
- There is a remake that only small amount of fresh fishes was distributed and whales and fishes were used mainly for other purposes but not for eating.
- (一説に亀を玄武、魚を鯉即ち唐の皇室の姓「李」の音通とする説もある。)
- (There is an opinion that the fish and the turtle were selected for the Gyotai because pronunciation of the word turtle and Genbu (a God) and the word carp (fish) and the Imperial family name ('Yi') of the Tang Dynasty was phonetically the same.)
- 大阪府では沖龍灯と呼ばれ、魚たちが龍を祀るために灯す火と言われている。
- It is called okiryuto in Osaka Prefecture and is said to be a fire put on by fish for enshrining the dragon.
- ふぐ鍋は、魚の切り身鍋を指す「ちり」をつけて「ふぐちり」とも呼ばれる。
- Fugu nabe is also called 'fugu chiri' as 'chiri' means a hot pot with sliced fish.
- 日本では魚肉田麩をご飯に振りかけるほか、ちらし寿司や巻き寿司の具とする。
- In Japan, denbu made from fish meat is used as an ingredient for chirashi zushi (literally meaning scattered sushi, a style of sushi where the topping is placed in a bowl over a bed of rice) and rolled sushi in addition to be sprinkled over rice.
- 鯛などの白身魚を使用したものに食紅を加えて薄紅色に色付けすることもある。
- When fish with white flesh such as a sea bream is used, food coloring is sometimes added to color the denbu in pink.
- ザンギは、北海道で作られる鶏や魚介類(タコ、イカ)の唐揚げの一種である。
- Zangi is a kind of karaage popular in Hokkaido which uses chicken or seafood (octopus, squid) as the main ingredient.
- 小ぶりに切った肉や魚介類、野菜を個別に串に刺して衣をまぶして揚げた料理。
- Bite sized meat, sea food and vegetables are put on a skewer, one ingredient on one skewer, breaded and deep-fried.
- いったん漁獲された仔魚は傷みが早いので、水揚げ当日に製品まで加工される。
- Since small fish do not last once they are caught, they are processed to be ready to sell on the same day.
- 板付き蒲鉾では白身魚の白身の部分のみを使用し、赤身や血合い肉は用いない。
- The kamaboko with a wooden board uses only the white-meat part of whitefish, eschewing the red-meat part or the meat that's rust-colored due to blood.
- 柴漬 (ふしづけ) は、柴を束ねて水に沈め、中に入った魚を捕らえる方法。
- Fushizuke (柴漬) is a method of catching fish inside brushwood that is bundled and dunked in water.
- しかしながら、欧米の場合と同じく「魚」として食用にされていたようである。
- However, it seems that whale meat was eaten as 'fish meat' in Japan like in Europe and the United States.
- 具財はこんにゃく、もやし、魚粉、卵など多岐に渡り、店によって様々である。
- The ingredients varied greatly among stores, including konjac (gelatinous food made from devil's-tongue starch), bean sprouts, fish powder and egg.
- まれに魚肉の肉鬆も存在するが、豚肉と牛肉から作った肉鬆がより普及している。
- In rare cases, rou sing made from fish meat is available but that made from pork and beef is more common.
- もともとは小さすぎて出荷できない魚を漁民が自家用に保存食としたものという。
- Originally it was thought that when fish were considered too small for market the fishermen prepared them as preserved foods for use in their own homes.
- 一匹ずつ焼かれた鯛焼きの「魚拓本」が装丁本で出版もされている(参考文献)。
- Also, 'a book of fish prints' was published that introduces fish prints of taiyaki baked using a single mold pan (as a reference book).
- 挽肉や蟹肉など魚介類やタマネギのみじん切り等野菜を加熱し混ぜる場合が多い。
- It is often the case that cooked ground meat, crab meat, seafood or chopped vegetables including chopped onions are combined and mixed in precooked white cream or mashed potatoes.
- 上記のように魚類と根菜類の組み合わせが多いが、一部関西では豚肉も好まれる。
- As mentioned above, the ingredients are often a combination of some fishes and root vegetables, but partly in the Kansai Region, pork is also a popular ingredient.
- なお乾燥する時に魚をセロファンで包む方法は、特別に文化干しと称されている。
- The drying method whereby fish are wrapped in cellophane is especially referred to as bunkaboshi.
- 魚のフィレ(冷凍したものであつて、経済産業大臣が告示で定めるものに限る。)
- Fish fillets (limited to those frozen which are specified by the Minister of Economy, Trade and Industry in a public notice)
- よって魚類殺生供養のために阿弥陀仏像1体を造り、その体内にこれをおさめた。
- So he built a statue of Amida-butsu for holding memorial services for fish and placed the golden statue in the inside of the statue of Amida-butsu.
- 歌川広重― 名所江戸百景・亀戸梅屋舗(1857年)、魚づくし・いなだとふぐ
- Hiroshige UTAGAWA - Meisho Edo Hyakkei (One hundred good scenery in Edo), The Plum Orchard at Kameido (1857), Lots of fish, and yellow tail and balloon fish.
- そこに、雑魚、煮付けたニンジン、ゴボウ、シイタケ、鮭などを入れよく混ぜる。
- Put small fish, boiled and seasoned carrot, burdock root, shiitake mushroom, salmon and so on in the rice, and mix them well.
- うなぎを一般的な白身魚のようにフライにし、胡椒のソースなどをかけて食べる。
- Eel is fried like common white fish, and it is eaten with peppercorn sauce.
- 近海漁業の漁法や流通の進歩もあって、生鮮魚介を扱う環境が格段によくなった。
- The progress in fishing methods of coastal fisheries and in the distribution also led to a dramatic improvement of the environment handling fresh fish and shellfish.
- Because of the improvement of coastal fishery methods and distribution, handling fresh seafoods became increasingly easier.
- レプトケファルスは秋にみられ、シラス (魚)漁などで混獲されることがある。
- Leptocephalus (eel larvae) appear in the fall, and are sometimes caught by whitebait fishermen as bycatch.
- 卯の花を普通の握り鮨のように握り、上に酢魚をつけ、刻みしょうがなどをそえる。
- Make unohana into the shape of normal sushi and put the pickled fish and add chopped ginger and so on.
- カラスミ(鱲子)は、魚の卵巣を塩漬けし、塩抜き後、天日干しで乾燥させたもの。
- Karasumi is a food product made from fish roe, which is first salted down and then sun-dried after some of the salt is removed in water.
- 灰に臭いが付くため、魚などの臭いのきついものを焼くときには火鉢は使われない。
- Hibachi are not used to grill strong-smelling food such as fish because the smell would be transferred to the ash.
- 新潟県:「岩の原ワイン」(上越市)・「アグリコア越後ワイナリー」(南魚沼市)
- Niigata Prefecture: 'Iwanohara Wine' (Joetsu City), 'Agri Core Echigo Winery' (Minamiuonuma City)
- それを知った楚の国民達は粽を川に投げ込み魚達が屈原の遺体を食べるのを制した。
- The people of Chu who came to know about the incident threw chimaki (a rice dumpling wrapped in bamboo leaves) into the river so that the fish would not eat the dead body of Qu Yuan.
- 宣教師達は、水で溶いた小麦粉の衣で魚をまとい、熱い油で揚げて食べたとされる。
- Priests seemed to dip fish into batter made of water and wheat and deep-fry it in heated cooking oil.
- 焼き魚をそのまま使用する場合は一尾で2~3合の酒に風味を付けることができる。
- One whole grilled fish can flavor 2 or 3 cups of sake.
- 日本における魚介類・獣肉類の流通・消費形態は、明治期以降著しく変化している。
- The ways of distributing and consuming fishes/shells and animal meat in Japan have changed significantly since the Meiji period.
- (なお『白氏文集』には刺史になった白楽天が緋袍・緋衫に銀魚袋を身につけた。)
- (According to the 'Hakushimonju' [the 'Bai-Shi Wen Ji'] [a collection of poems by Hakkyoi, a famous Chinese poet], Bai Letian, who became a provincial governor, put on cardinal vestment and trousers with silverfish-bag ornament.)
- これを捕らえて殺そうとすると、和尚魚は手を合わせて涙を流しつつ命乞いをした。
- When people tried to capture 'oshouo' and to kill it, it desperately begged for its life with tears.
- 崇神天皇の皇女で、母は紀国造荒河戸畔(あらかわとべ)の娘、遠津年魚眼眼妙媛。
- She was the Imperial Princess of Emperor Suijin, and her mother was a daughter of Kinokuni no miyatsuko Arakawatobe, named Totsuayumemaaguwashi-hime.
- 成魚が生息するのは川の中流から下流、河口、湖などだが、内湾にも生息している。
- The adult fish live in rivers from mid-stream to down stream as well as in estuaries and lakes, but they also live in inner bays.
- 他の魚と異なり、ヘビのように体を横にくねらせて波打たせることで推進力を得る。
- Unlike other fish, in order to propel themselves forward they create waves by wiggling their bodies sideways like a snake.
- 酢をあわせていない飯に魚や中国料理を乗せて「スシ」だと称するところまである。
- Some sushi shops serve cuisine made by just putting fish or Chinese food on non-vinegared rice as 'sushi.'
- 清水国明の弟子でもあった嘉門達夫の歌曲にも効果音に木魚を使用した作品がある。
- In a song of Tatsuo KAMON, who was a disciple of Kuniaki SHIMIZU, Mokugyo is used for special effects.
- えんがわ(縁側、エンガワ)とは、魚の部位の通称で、刺身や寿司のネタのひとつ。
- 'Engawa' is a part of fish meat and one of the toppings of sashimi or sushi.
- ウナギ目魚類の中では比較的吻が長いことやひれが発達することなどが特徴である。
- A rather long nose and developed fins are characteristic of the order Anguilliformes.
- 魚の背と腹身の間にある血合いと呼ばれる暗赤色の部分を集め、包丁で細かく刻む。
- The dark red parts of the meat called Chiai located in between the back and abdominal areas of fishes are gathered, and chopped into pieces.
- 愛知県、広島県などでは、魚の練り物を揚げたものの総称として「はんぺん」と呼ぶ。
- In Aichi and Hiroshima Prefectures, deep fried fish paste in general is called 'Hanpen.'
- 第四種共同漁業 寄魚漁業又は鳥付こぎ釣漁業であつて、次号に掲げるもの以外のもの
- Class 4 common fishery: Fishery of the that gathered together or boat fishery using birds as a guide, other than the fishery prescribed in the following item
- 懸魚は、破風板の下に取り付けられる装飾を目的に付けられる彫刻を施した板のこと。
- Gegyo are the carved wood pieces attached under the gable boards for decorative purposes.
- また、高級化してステーキや魚介類を中心とした鉄板焼き店に業態を変えた店も多い。
- And many shops, aiming at the upmarket, changed to the shops which served chiefly grilled steak or seafood.
- 西洋料理においては、ウシ・ニワトリ・魚および野菜・香草類などを素材として作る。
- In Western cuisine, the raw materials of soup stock are beef, chicken, fish, vegetables, fragrant herbs and others.
- 「家々では鵜を飼い、毎食黄魚を食べる」と訳されるこれが鵜飼いの事であるという。
- It is translated as 'every house keeps cormorant and eats yellow fish for every meal,' which is said to mean Ukai.
- これらは朝市で八百屋や魚屋の屋台に混ざって総菜屋として機能していることも多い。
- These immigrant street stall owners operate as delicatessens along side the vegetable and fish stores of the daily morning market.
- 魚類としてもっと重要なものは温帯性のマダイ、マイワシ、サバ、カレイなどである。
- Those living in the temperate zone such as red sea bream, true sardines, mackerel and flatfish are more important as fish.
- また、大口周魚に学んだ尾上柴舟は古筆第一主義をとり、多くの門人に影響を与えた。
- Saishu ONOE, who learnt under Shugyo OGUCHI, took the position of evaluating kohitsu most highly, affecting many of his followers significantly.
- 津村淙庵による江戸時代の随筆『譚海』では、これは和尚魚と同じものとされている。
- It is considered as the same as 'oshouo' in an essay, 'Tankai' written by Soan TSUMURA in the Edo period.
- 青海の竹のからかい(1987年12月28日 糸魚川市 青海竹のからかい保存会)
- Omi's Takenokarakai Small New Year's event (December 28, 1987; Itoigawa City; Omi Takenokarakai Hozonkai [Omi Takenokarakai Preservation Association])
- 日本魚類学会に属して自らの研究に関して、28編の論文を同学会誌に発表している。
- With a membership of 'The Ichthyological Society of Japan,' he has written 28 papers relevant to his research on the journals issued by the society.
- 刺身を生の魚の切り身とすると、日本以外でも伝統的に食べている地域、民族はある。
- Many regions and tribes around the world have traditionally eaten raw fish similar to Japanese sashimi.
- 「生」を「釣ったばかりで未調理の丸のままの魚」の意味にとられている場合もある。
- There are also instances in which the word 'raw' is taken to mean a fish that has just been caught and uncooked.
- 削り節(けずりぶし)とは、カツオ、サバ、イワシ等の干し魚を薄く削ったものである。
- The term 'kezuribushi' means shavings of dried flesh of bonitos, mackerels, sardines, and other fishes.
- 春から秋はカタクチイワシの仔魚、冬季はマイワシやウルメイワシの仔魚が漁獲される。
- Small anchovies are caught between spring and autumn, maiwashi and urume iwashi are caught in winter.
- 外国から見ると、日本人が魚介類や卵を生で食べることは奇異に感じられることもある。
- For foreign people, it sometimes seems strange that Japanese people eat seafood and eggs raw.
- また素材は生肉や生魚とは限らず、家畜の内臓に火を通して野菜類と和えたフェもある。
- Also, the materials are not always raw fish or raw meat and some fues are made by heating the innards of farm animals and mixing them with vegetables.
- 幅の広い破風板に漆喰や黒漆などを塗布し、懸魚という飾り板を取り付けることが多い。
- Wide gable boards were often painted with plaster or black lacquer and feature ornamental features called 'gegyo.'
- やがて、来迎院・勝林院の2ヶ寺を大原流魚山声明の道場として知られるようになった。
- Before long, Raigoin Temple and Shorinin Temple were known as the dojos of Ohara School Gyozan Shomyo.
- 日本ではウナギは重要な食用魚の一つで、年間11万トンものウナギが消費されている。
- In Japan, eels are one of the important food fish, and 110,000 tons of eels are consumed annually.
- コイ(鯉)やカニ(蟹)、スズキ (魚)食材(鱸)など鮮度のよい白身の魚を用いる。
- Fresh white fish such as carp, crab and perch are used.
- 高級なものでは鹿、通常は牛や豚、羊、ウサギなど、安価なものでは魚などが使われる。
- High-quality binders use deer, but cows, pigs and rabbits are normally used, and fish is used for the inexpensive product.
- コイ コイは登竜門の伝説から出世魚と呼ばれることもあるが名前が変わるわけではない。
- Koi (carp): Despite being sometimes called Shusseuo because of the Toryumon legend, their name doesn't change.
- 縁起のよい魚として扱われ、めでたい席や門出を祝う席などの料理として好んで使われる。
- These fishes are considered to bear good luck and are used as ingredients in foods for happy events and celebrations.
- 鍋にたっぷりの水をいれ、塩魚を適宜に切って最初からいれ、中火にかけて気長に煮出す。
- Pour plenty of water in a pan and add sliced salt fish from the first, then simmer it over medium heat.
- 竹輪(ちくわ)は、魚肉のすりみを竹など棒に巻きつけて焼いたもの、または蒸した食品。
- Chikuwa is baked or steamed fishcake, in which fish paste is wrapped around stick or bamboo stick.
- アルコール分が魚等の生臭さを抑え、食材に味が浸透する助けをし、素材の煮崩れを防ぐ。
- The alcohol content suppresses the odor of ingredients such as fish, helps the flavors of ingredients to permeate the dish and prevents ingredients from falling apart during cooking.
- 西京味噌をみりん等で伸ばして季節の魚介類や肉を漬け込む西京漬は広く親しまれている。
- Saikyo pickles made by pickling seasonal fish and meat in saikyo miso extended with mirin are widely enjoyed.
- 魚が豊富に捕れる地域で行われる加工法であり、日本のみならず世界各国で作られている。
- This is a common processing method used in areas where there is a large volume of fish caught and dried fish is being produced in countries around the world in addition to Japan.
- ブリ以外の魚では、カジキマグロ、カツオ、サケ、マス、サワラ、ハモなどが用いられる。
- Examples of fish other than yellowtail include billfish, bonito, salmon, trout, Spanish mackerel, and conger pike.
- センター以外の者が溯河魚類のうちさけ又はますの人工ふ化放流事業を行うのに要する費用
- Expense required for persons other than the Agency to carry out the artificial hatching and stocking of salmon or trout among anadromous fish.
- 外来種(魚)オオクチバス、コクチバス、ブルーギル、カムルチー(ライギョ)、レンギョ
- Introduced species (fish): largemouth bass, smallmouth bass, bluegill, northern snakehead (channidae), silver carp and bighead carp
- マグロやカツオなど赤身の魚が主であるが、日本から移民の影響でタコもよく用いられる。
- It is made using red-fleshed fish such as tuna or bonito, but octopus is also used due to the influence of the Japanese immigrants.
- フライパンで魚を焼いた場合は、「魚のオイル焼き」「魚のソテー」等と言って区別する。
- If broiled on a frying pan, it is called differently, such as 'fish broiled in oil' and 'sautéed fish.'
- 魚板とはその名の通り魚の形をした板であり、たたき鳴らすことで人を集める合図とした。
- Gyoban (wooden gong shaped like a fish) is a fish-shaped board as its name suggests, and it was beaten to give a signal to call people together.
- そして、魚の腹をたたくことで煩悩を吐き出させる、という意味合いが有ったともされる。
- It is also considered that beating the belly of fish helped one throw up his/her earthly desires.
- 醤油のような強い個性を持たず素材の風味を生かすので、白身魚や貝類の刺身に相性がよい。
- As it does not have a strong taste like soy sauce and makes good use of the flavors of its ingredients, it goes well with sashimi (fresh slices of raw fish) made from white fish and shellfish.
- - わさび漬けや粕漬(魚や肉)・奈良漬け(踏込み粕を使う)などの「床」に用いられる。
- Used as 'toko' (fermentation base) for wasabizuke (pickles of Japanese horseradish), kasuzuke (pickles of fish and meat), and narazuke (pickles of gourd; fumikomikasu is used).
- 魚そのものはシラス (魚)といい、しっかり干さないものはその名で呼ばれることもある。
- The fish itself is called shirasu (young sardine, whitebait) and it is known by the name of shirasu when the fish is not totally dried.
- 干物(ひもの、英語 Dried fish)とは、魚などの魚介類の身を干した加工食品。
- Himono (dried fish) is a generic term for processed foods made by drying various sea foods such as fish.
- その軍事拠点たる坂戸城は、魚野川をはさんで、三国街道を見下ろす坂戸山に立地している。
- Sakato-jo Castle was located on Sakato-yama Mountain which commanded a view of the Mikuni-kaido road across the Uono-gawa River, and was a strategic military site.
- お多福は前記の福が多いという説と頬が丸くふくらんだ様から魚のフグが元という説もある。
- As for the name Otafuku, there is an opinion that it is derived from the meaning of many fortunes mentioned above, and there is also another opinion that it came from the name of a fish 'Fugu' (blow fish) because her swollen cheeks are similar to the puffed up fish.
- 放生会で放されるのは蜷(巻貝)である(通常は演出効果の意味もあり魚や鳥が使われる)。
- The animals released during the Hojoe are Terebralia palustris snails (whereas ordinarily fish and birds are used for a more dramatic effect).
- 放生会(ほうじょうえ)とは、捕獲した魚や鳥獣を野に放し、殺生を戒める宗教儀式である。
- Hojoe is a religious ritual in which captive animals are released into the wild to admonish against the taking of life.
- 鳴門巻き(なるとまき)は、魚肉のすり身を使用し、断面に渦巻状の模様がある蒲鉾の一種。
- The Narutomaki (written in Japanese character as: 鳴門巻き) is a type of kamaboko, steamed fish paste, made from minced fish and with a spiral pattern in cross section.
- 魚肉練り製品の一つとして、ゴボウを魚のすり身で包み、油で揚げたものを指すことがある。
- As a boiled fish-paste product, it may refer to burdock root that is wrapped in minced fish and is fried in oil.
- それらのことから、不眠をテーマとして木魚とだるまを合成して描かれた創作妖怪とされる。
- Based on these, it is said that Mokugyo-daruma is a fictive specter drawn by synthesizing Mokugyo and Daruma under the theme of sleeplessness.
- ウナギ(鰻、うなぎ)は、ウナギ目ウナギ科 Anguillidae に属する魚の総称。
- Unagi is a general term used for a group of fish that belong to the order Anguilliformes family Anguilidae.
- 高音で堅く鋭い音色のウッド・ブロックに比べると、木魚は柔らかく響きもふくよかである。
- Compared with wood block, which has high tone with a hard and sharp tone color, the tone color of Mokugyo is soft and it sounds fertile.
- 漢字表記「明太」は朝鮮半島でミョンテを「明太魚」、「明太」と書いたことからきている。
- The expression of 'mentai' in Chinese characters '明太' in Japan came from the fact that 'myonte' was written as '明太魚' or '明太' in the Korean Peninsula.
- 白身魚やエビのすり身に卵を加えてよくすり混ぜ、みりんや砂糖で調味してから焼き上げる。
- Minced meat of whitefish or shrimp, with egg added to it, is mashed and mixed well, seasoned with mirin (sweet cooking rice wine) and sugar, and baked.
- 田作(たづくり、たつくり)は、カタクチイワシの幼魚の乾燥品、およびそれを調理した料理。
- Tazukuri (also called tatsukuri) is a dried or cooked product of young anchovies.
- 同様の製法(荒節までの場合が多い)でカツオ以外の魚を用いたものに以下のものなどがある。
- In addition to bonito, the following fish products processed in a similar way, though most of them are at best arabushi:
- 関西地方にはあんぺいと呼ばれるハモなど白身魚のすり身から作った魚肉練り製品が存在する。
- In the Kansai area, there is a kneaded fish paste product made of white fish such as conger pike, and it is called Anpei.
- なお、家臣屋敷跡の前面、魚野川との間には「埋田」(うめた)と称される堀跡が残っている。
- There are remains of a moat called 'Umeta' (literally, buried paddy field) between the front side of the remains of the residences of vassals and the Uono-gawa River.
- 鵜飼漁で獲れる魚には傷がつかず、ウの食道で一瞬にして気絶させるために鮮度が非常に良い。
- The fish caught by Ukai are not hurt and are very fresh because it is unconscious from being in the esophagus of the cormorant.
- 焼き魚で肉をとったあとの骨や鰭(ひれ)などをふたたび火にかけてあぶり、ちょっと焦がす。
- To make kotsuzake, pick the bones and fins out of a grilled fish after eating it, roast and burn them for a while.
- 白色と、食用色素で赤く着色した二色のすり身を用いて作られた細長い円筒形の魚肉練り製品。
- A boiled fish-paste product in the shape of a long and narrow cylinder made from two colored minced fish; white one and red one colored with food dye.
- 塩蔵すれば魚類よりも長期間の保存・輸送に耐えることを活かして、少量は各地に輸送された。
- Salted whale meat lasted better during long-time transportation than salted fishes, and for this feature, small amounts of such meat were transported to various areas.
- かつては、新鮮な魚介類が食べられる地域は、海に囲まれた日本でも多いとは言いがたかった。
- In the past, the areas where fresh fishes and shells were available were not many even in Japan surrounded by sea.
- 妖怪探訪家・村上健司はこの和尚魚や入亀入道を、ウミガメを妖怪視したものと推測している。
- Kenji MURAKAMI who researches and studies 'yokai' presumes that people figured sea turtles as 'yokai' such as 'oshouo' and 'Irikame nyudo'.
- 醒井養鱒場(さめがいようそんじょう)は、滋賀県米原市にある、県立淡水魚養殖・研究施設。
- Samegai Trout Farm is a prefectural facility for freshwater fish cultivation and research, located in Maibara City, Shiga Prefecture.
- さらに、肉類を使わない、魚肉系の肉を使う物、豆腐を使った豆腐ハンバーグなどもみられる。
- Furthermore, hamburgers can also be made by mixing meat substitutes such as fish meat or tofu, which can be seen as tofu hamburgers.
- 同じく先端に取り付けられた木魚を演奏出来る「パチモク」なる楽器を制作し、使用している。
- The instrument called 'pachimoku,' which enables to play Mokugyo installed in the end, is used as well.
- 鰹を使ったもののほか、マグロ、サケ、鯛、サンマといった別の魚で作った製品も登場している。
- Other than Shuto product that uses bonitos, there are new products that use tuna, sake (Chum salmon), sea bream, or pike (fish) are now appearing on the market.
- また串に刺した魚などの食材を火の周囲の灰に刺したり、灰の中に食材を埋めて焼くことも多い。
- In addition, ingredients such as skewered fish are often stuck in ash around the fire, and other ingredients are also buried in ashes for cooking.
- 一般の海魚の運ばれない山村等で正月などハレとケ(晴れの席)の料理に供されていた例もある。
- In some mountain villages where sea fishes were not available, such whale meat was served as a dish on celebratory occasions, for example, on New Year's holidays.
- 大正から昭和に掛けては、国防上の要衝として旧海軍に買い上げられ、魚雷発射基地にもなった。
- This island was procured by the former Japanese navy for national defense, and also used as a base for firing torpedoes from the Taisho to the Showa period.
- また、「庖丁」と称して将軍の御前で生きた魚を料理人に調理させて献じる趣向なども行われた。
- In addition, an event called 'Hosho', where live fish was prepared by a chef in front of the shogun was also conducted.
- 使用済みの魚は通常の焼き魚と同様に、醤油・塩などで好みの味付けを施し、食すことができる。
- The fish used for making kotsuzake can be eaten like an ordinary grilled fish by adding salt, soy sauce or other seasonings.
- これをウナギ属 Anguilla に属する他の魚と区別してニホンウナギと呼ぶこともある。
- In order to distinguish it from other fish that belong to genus Anguilla, it may be called Japanese eel.
- 主に生の魚介類や海苔に馴染みのない外国人向けにカリフォルニアロールを作る際に用いられる。
- This method of rolling is used mainly in the case of making California rolls for foreign people who are unfamiliar with raw fish and shellfish, and dried seaweed.
- かき揚げ(かきあげ)は、魚介類や野菜などを数種類組み合わせ、衣とともに揚げた天ぷらの一種。
- Kakiage is a kind of tenpura, a Japanese deep-fried dish, where several kinds of seafood and vegetables are deep-fried in batter.
- 1990年代に「日の船」というチェーン店ができ、そこでは「章魚小丸子」の名で売られている。
- In 1990s a restaurant chain named 'Ship of the Sun' was established, and began to sell takoyaki in the name of 'Octopus small meatball.'
- 細かい網での漁なのでイカ・タコ・アジ・サバ等の仔稚魚が混入しており、これらの異種魚を除く。
- Since they are caught with fine nets, other fish caught at the same time, such as calamari, octopus, Japanese horse mackerel and mackerel are removed.
- 鰹節、コンブ、魚粉などの材料を紙などのろ過の役割を果たす袋に入れ、熱湯に入れて出汁を取る。
- Put the material, such as katsuobushi, konbu or a fish meal, into a paper bag or the like that serves as a filter, then pour hot water on it to obtain soup stock.
- 例えば、鰯の輸送記録を見ても、明確に干物や魚肥類(肥料)とは区別されて鮮魚が存在している。
- For example, according to records of transporting sardines, fresh fishes were clearly differentiated from dried fishes and from sardines for fertilizer.
- 宗氏と朝鮮王朝の間では孤草島釣魚禁約をもって朝鮮沿岸における日本人の漁場が制限されていた。
- The fishing area for Japanese in the Korean coastal zone was restricted by the Fishing Ban Treaty of Kokusa-to Island, which was agreed by the So clan and the Korean Dynasty.
- 『延喜式』によると、淡路国は旬料・節料として「雑魚」を贄として納めることが記載されている。
- According to 'the Engishiki,' Awaji Province was obligated to supply 'small fish' as shunryo and setsuryo.
- 薩摩揚げに類似する、魚のすり身を円形にして油で揚げた魚肉練り製品(揚げ蒲鉾)が載っている。
- Maruten Udon is topped with Satsumaage-like boiled fish-paste products (fried fish cake), which are made by deep-frying circular-shaped minced fish.
- この語根はアナゴやイカナゴ(水中で巨大な(往々にして細長い)魚群をつくる)にも含まれている
- There is also a theory that considers that the origin of this word is included in anago and ikanago (sand eels) (forming an enormous school of fish [often long and slender] under water).
- 煮物碗が客一人ひとりに配られるのに対し、焼物は大きめの鉢に盛った料理(焼魚など)を取り回す。
- Whereas boiled food bowls are served for each guest, yakimono (such as grilled fish) is put on a large bowl and shared.
- 魚介類(いか、ホタテ、ししゃもなど)を串焼きにしたものも「焼き鳥」として供されることもある。
- Grilled skewered seafood (such as squid, scallop, and shishamo smelt [Spirinchus lanceolatus]) may also be served as 'yakitori.'
- ことわざや慣用句での「膾」は、古代中国の切り分けた生肉や生魚による料理を意味することが多い。
- Namasu' in proverbs and common expressions often means the dishes which used the fillets of raw meat and raw fish in ancient China.
- 鯨はしばしば最大の「魚」ととらえられ、魚肉のひとつという位置づけで古くから食用とされてきた。
- Because whales have often been considered as big 'fishes,' the meat has been eaten as a type of fish meat, from old times.
- 和尚魚(おしょううお)は、江戸時代の百科辞典『和漢三才図会』にある海の妖怪で、海坊主の一種。
- Oshouo' refers to a kind of 'Umibozu', a 'yokai' (apparitions, spirits, spooks or monsters) living in the ocean recorded in an encyclopedia, 'Wakansansaizue', compiled in the Edo period.
- 雲ヶ畑川は、雲ヶ畑の魚谷山南部の谷を源とする中津川と出合橋で合流し、これより「鴨川」となる。
- The Kumogahata-gawa River, joined at the Deai-bashi Bridge by the Nakatsu-gawa River originating in the valley of Mt. Iodani-yama in Kumogahata, becomes the Kamogawa River from there on.
- 握り飯の上に卵焼き、アワビ、マグロの刺身、エビのそぼろ、小鯛、こはだ、白魚、タコなどが普通。
- Rice balls are usually topped with rolled eggs, abalone, fatty tuna, seasoned shrimp powder, small sea bream, spotted shad, ice fish and octopus.
- ふぐの調理免許を取得せずに刺身にする、川魚、一部の貝類を刺身にするなどは事故が発生しやすい。
- Incidents are likely to occur when fugu (pufferfish) sashimi is prepared by a person that isn't licensed to do so, or when sashimi is made from freshwater fish and certain shellfish.
- シラスウナギは体型こそ成魚に近くなっているが体はほぼ透明で、全長もまだ5cm ほどしかない。
- Glass eels are close to the mature fish in body shape, but their bodies are mostly transparent, and they are only about 5 cm in length.
- この体型はまだ遊泳力のない仔魚が、海流に乗って移動するための浮遊適応であると考えられている。
- Because the larvae are not capable of swimming on their own, this body shape is considered to be an adaptation so that they can travel by drifting with the ocean current.
- ハモ(鱧)Muraenesox cinereus は、ウナギ目・ハモ科に分類される魚の一種。
- Conger pike (Muraenesox cinereus) is a kind of fish classified in the Muraenesocidae family, order Anguilliformes.
- 同じ魚介類の乾燥品としては乾物もあるが、乾物は身の一部または全てを完全乾燥させて作られている。
- Kanbutsu (dry food) is another form of dried seafood, but is made by thoroughly drying part of it, or the whole seafood.
- この状態の生の仔稚魚を高知県ではドロメと呼び、酢味噌で味付けしたものは酒の肴として珍重される。
- The raw small fish are called dorome (raw young fish) in Kochi Prefecture, and they were mixed with vinegary miso (soy bean paste), which goes well with alcohol.
- 北、東、西の三方は急崖をなし、西裾を流れる魚野川が天然の外堀として軍事上の防禦線となっている。
- Its north, east and west sides are steep cliffs, and the Uono-gawa River flowing at the west-side of the mountain constitutes a natural moat, providing a military defense line.
- 一説では一番小さな魚料理のどじょう鍋に対しての洒落から一番大きな魚の鯨汁を提供したといわれた。
- According to a theory, it is said that, in contrast to the Dojo-nabe based on the smallest fish, Kujira-jiru based on the biggest fish was served for amusement.
- 勝家は佐々成政・前田利家とともに、6月3日上杉氏の越中国魚津城を3ヶ月の攻城戦の末攻略に成功。
- On July 6, after attacking the Uozu-jo Castle in Ecchu Province for three months in cooperation with Narimasa SASSA and Toshiie MAEDA, Katsuie succeeded to overrun it.
- スペインには高価なウナギの稚魚の代わりに、すり身で作ったウナギの稚魚もどきまで販売されている。
- In Spain, instead of pricey baby eels, imitation baby eels made of surimi (fish paste) are also sold.
- このような遊泳方法はウナギ型と呼ばれ、ウツボやハモ、アナゴなどウナギと似た体型の魚に見られる。
- This swimming method is called the eel-type, and it can be seen in fish with similar body shapes, such as moray eels, hamo (common Japanese conger) and anago (conger eels).
- 一般的な作り方は頭を落とし内臓を取って三枚下ろしにした魚を塩に一晩程度浸け、そのあと酢で洗う。
- The most common way to make the kizushi is, to cut the head off, clean and fillet the fish, which is pickled in salt for about one night and then rinsed in vinegar.
- ここに挙げた以外の魚種、部位および海域のものを販売することは食品衛生法の第4条違反に該当する。
- It is a violation of the Food Sanitation Act Article 4 to sell pufferfish species and pufferfish parts other than the ones on the list, as well as pufferfish caught in different sea areas.
- 明治時代中期、伝来の文化遺産の復古が叫ばれ、多田親愛・大口周魚を中心に上代様の復古が盛行した。
- In the mid Meiji period, the restoration of the traditional cultural heritage was encouraged and that of Jodaiyo became active, centered around Shinai TADA and Shugyo OGUCHI.
- 客の目の前の囲炉裏端において、炭火で魚介類や野菜を焼き、長いしゃもじ(掘返べら)で料理を運ぶ。
- Seafood and vegetables are grilled over charcoal fire by the side of irori fireplace (open hearth) in front of customers, and then dishes are placed on long shamoji (long spoon or spatula) and carried to the customers.
- 生ふりかけでは、ちりめんじゃこ・ワカメ・コンブ・魚のそぼろなど海産物を使用している割合が高い。
- In most types of nama furikake, sea products are used such as dried whitebait, seaweed, kelp, and fish soboro.
- 中国では「鮨」の文字は紀元前5 - 3世紀に成立した辞典『爾雅』に登場し、「魚謂之鮨」とある。
- In China, the character '鮨' appeared in 'Jiga' (Erya) established in the fifth to third centuries BC, and Jiga had a description that 'fish was so-called sushi.'
- アサリのむき身か、焼きハゼ、または焼乾、煮乾の雑魚をみじんに刻んだのを加えるといっそう美味しい。
- It would be more tasty if split clam, or shredded roasted goby, roasted or boiled small fishes are added.
- 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.
- フランスのクロケットはミンチにした魚肉やとり肉などを混ぜたクリームコロッケに近い物が主流である。
- Croquette in France are similar to cream korokke filled with ground fish or chicken.
- 保存技術の発達により、日本のどこでも新鮮な海産物が手に入る(日本は魚介類の消費が世界一である)。
- Thanks to development of preserving technique, fresh seafood is available in any place in Japan (Japan is the No. 1 consumer of fish and shellfish in the world).
- この「足」は、魚肉の筋原繊維を構成するミオシンのS-S結合(ジスルフィド結合)が、関与している。
- This 'ashi' relates to the S-S bond (disulfide bond) in myosin, which makes up the muscle fiber in fish meat.
- 江戸前とはもともと江戸城前面の海、あるいはここで獲れる魚をいうが、後に東京湾の魚介にも拡がった。
- Edomae originally meant the sea in front of the Edo castle or the fish there, but later, it referred to the fish and shellfish in the Tokyo bay as well.
- 魚の臭みを消してくれるので、寿司を一貫食べた後につまむと舌が新しくなって次がおいしく食べられる。
- As it removes fish smell, a bite of gari after eating a piece of sushi refreshes your tongue and you can enjoy the next piece.
- 牛の角突きの習俗(1978年5月22日 長岡市、小千谷市、魚沼市 二十村郷牛の角突き習俗保存会)
- Bullfighting tradition (May 22, 1978; Nagaoka, Ojiya, and Uonuma Cities; Nijumurago Ushi no Tsunotsuki Shuzoku Hozonkai [Association for the Preservation of Bullfighting in Nijumurago])
- シンガポールやマレーシアの華人は、旧正月の、特に7日に「魚生」(ユーサーン)を食べる習慣がある。
- Chinese people in Singapore and Malaysia have the custom of eating raw fish (yu sang) during Chinese New Year, particularly on the seventh day.
- 自然界における個体数の減少、稚魚の減少にも直接つながっており、養殖産業自身も打撃を受けつつある。
- This, however, is directly related to a decrease in the amount of young eels as well as a decrease in the number of eels in the wild, and the aqua farming industry itself is starting to feel the impact.
- また、産卵のため海に下った成魚は背中側が黒色、腹側が銀白色になる婚姻色を生じ、胸鰭が大きくなる。
- In addition, adult fish that migrate to the sea for spawning develop a nuptial coloration of black and silvery white on the dorsal and abdominal sides, respectively, and the pectoral fins become enlarged.
- 浄土宗では木魚の使用が禁じられた時期もあったが、その後念仏を唱えるときに使用されるようになった。
- The use of Mokugyo was once prohibited in Jodo sect, but afterward, it came to be used when sutra was chanted.
- ハモ科 (Muraenesocidae) の魚は全世界の熱帯・温帯から5属・8種ほどが知られる。
- Five genera and eight species in the tropical and temperate zones of the world are known as fish of the family Muraenasocidae.
- 元は長期間発酵させた後に半ば融解した飯を取り除き、酸味のついた魚の部分だけを食べる形態であった。
- Formerly, half-molten rice was removed after the long-term fermentation, and only the acidulated fish was eaten.
- なれずし(馴れ寿司、熟寿司)は魚に塩と飯を混ぜて長期間保存し乳酸菌の作用によって発酵させたもの。
- Nare-zushi (described as 馴れ寿司 or 熟寿司 in Japanese) refers to sushi made through processes of mixing fish with salt and rice, preserving it for a long time and fermenting it by the action of lactbacillus.
- 三杯酢より酢の味やクセが弱く、また出汁のうまみが加わるため、淡白な魚介類などの和え物に用いられる。
- With a good flavor of soup stock as well as less vinegar and milder taste, tosazu is used for aemono (sliced fish, shellfish and/or vegetables mixed with a sauce such as miso or vinegar) with bland seafood.
- マイワシは2~3月に日本の南側の海で産卵し、その稚魚は3~5月に太平洋岸や瀬戸内海で水揚げされる。
- Maiwashi spawn in the southern sea of Japan between February and March, and those small fish are caught between March and May on the Pacific side and in the Seto Inland Sea.
- 江戸時代に遊女が世間知らずを装うため、蒲鉾を指してこれが魚なのかと問うたことに由来するといわれる。
- It is said to originate from the prostitutes in the Edo period, pointing at kamaboko, who would ask whether it was fish, pretending to be naive.
- あるいは蒲鉾、牛蒡や小魚の佃煮といった保存の効く食物が多く、これらは賓客が持ち帰る慣わしであった。
- Or Suzuributa may be dishes of tsukudani (boiled foods in sweetened soy sauce) such as kamaboko (boiled fish paste), burdock, or little fish; these are foods ready for preservation, as the guests were used to taking the Suzuributa home.
- 天ぷら(てんぷら)とは魚介類、野菜、山菜 等に、小麦粉で作った衣をつけて油で揚げた日本料理である。
- Tempura is a Japanese dish of deep fried battered meats, seafood, vegetables or sansai (plants growing wild in fields and mountains.)
- 細かく切り刻んだ、あるいは元から細かい野菜類や魚介類を衣と混ぜ合わせて揚げたものを掻き揚げという。
- There is kakiage which is prepared by deep-frying the mixture of chopped or originally small vegetables and fish and seafood and batter in heated oil.
- 安価な魚(鯵・サバ・秋刀魚等)を用いた焼き魚は、家庭におけるもっとも一般的かつ伝統的な料理である。
- Yakizakana using inexpensive fish like aji, saba (mackerel) and sanma (saury) are the most common and traditional dishes served at home.
- ユダヤ教では食の規定カシュルートによって、タコは食べてはいけないとされる「鱗のない魚」に該当する。
- Octopus fall under 'fish without scales' and cannot be eaten according to the dietary laws of kashrut in Judaism.
- 魚の鱗に似ることに由来し、三角形の截箔を素地の部分が同じ大きさの三角形になるよう互い違い並べた文様
- A pattern that originates in that it resembles scales of fishes by arranging triangle pieces of gold leaf so that a same-sized triangle space is generated between adjacent triangle pieces of gold leaf.
- 養殖種苗となるシラスウナギを海岸で捕獲し、成魚になるまで養殖する方法しか商業的には実現していない。
- Therefore, the method of catching glass eels, that become the seeds for aqua farming, along the coast and farm raising them until they become mature fish is the only method that has been realized commercially.
- 卵から2~3日で孵化した仔魚はレプトケファルス(葉形幼生、Leptocephalus)と呼ばれる。
- The larval fish that hatch from eggs in two to three days are called leptocephali.
- 魚肉練り製品 - Surimiの名称で、いわゆるカニカマを中心にして欧米の消費量が急上昇している。
- Boiled fish-paste products: In Europe and the United States, the consumption of these products, named surimi, has been sharply increasing, centered on so-called kanikama (imitation crab meat).
- カツオの魚皮の模様には商業的な価値があるため、皮がはがれないように乾燥させる工程を入れる場合もある。
- As the pattern of bonito skin has a commercial value, a process of drying may be used to protect the skin from peeling off.
- 生ものには獣肉類は無く、魚介類、鳥類(雉など)で占められ、干物もアワビやタコ、蛙などで獣肉類は無い。
- Uncooked food did not include game meat, but seafood and fowl (such as pheasant), while dried foods included abalones, octopuses, and frogs, so game meat was not included either.
- 肉は主として牛肉であるが、その他豚肉、鶏肉、またフグ、タコや鯛、ズワイガニなどの魚介類も用いられる。
- Beef is the main ingredient, but pork and chicken as well as seafood including blowfish, octopus, sea bream, and snow crab are also used.
- 博物館、近代美術館、展望閣、淡水魚水族館などを有する滋賀県初の総合博物館として1961年に開館した。
- Biwako Bunkakan opened in 1961 as Shiga Prefecture's first integrated museum, including a general history museum, a modern art museum, an observation tower, and a freshwater aquarium.
- 雑炊(ぞうすい)は、米飯に肉、魚介類、キノコや野菜を加えて、醤油や味噌などの調味料とともに再度炊く。
- Zosui is made by simmering cooked rice again with meat, fish and shellfish, mushroom and vegetable, seasoned with soy sauce, miso, etc.
- 特に生鮮食料品(鮮魚も含む)は真夜中の通関を許すほどの気の使いようで、関所では頻繁に夜勤をしていた。
- In particular, the government was so conscious of fresh foodstuffs (including fresh fishes) that government-controlled gates were opened even in the midnight for them, and therefore, personnel at these gates often worked throughout the night.
- 木魚達磨(もくぎょだるま)は、鳥山石燕による妖怪画集『百器徒然袋』にある日本の妖怪で、木魚の付喪神。
- Mokugyo-daruma is a Japanese specter included in a specter art collection book entitled 'Hyakki Tsurezure Bukuro' by Sekien TORIYAMA and is the Tsukumo-gami of a Mokugyo (wooden fish, temple block).
- 魚屋などで加工された物が刺身と同様にパックで販売されているほか、余った刺身を使って家庭でも作られる。
- It is available at fish dealers where it is processed and sold in packs like sashimi, while it is also made using leftover sashimi at home.
- アユ - セミ(蝉時雨) - カブトムシ - ホタル - カ(蚊取線香・蚊帳) - トンボ - 金魚
- an ayu (a sweetfish) - cicadas (chorus of cicadas) - Japanese dynastid beetle - firefly - mosquito (mosquito coil, kaya (mosquito net)) - register marks - goldfish
- 当時、大和大路通に営業していた『魚品』の芸妓、中西君尾は志士らを新選組の目から逃れさせたことで有名。
- Kimio NAKANISHI, a geisha in the teahouse 'Uoshina' on the Yamato-oji-dori Street, is known to have kept anti-shogunate samurai from being caught by the Shinsengumi.
- 「食用魚として期待が大きく養殖が開始されましたが、今このような結果になったことに心を痛めています。」
- Cultivation of bluegill was started with large expectation that the fish is useful as edible fish, but I regret that the bluegill has inflicted serious damage on the ecosystem of Japan.'
- 釧路の弟子は仙台と同様に「炉ばた」との店名で店を出し、釧路港で揚がる魚介類も焼いて出すようになった。
- The apprentice in Kushiro City opened his restaurant named 'Robata,' same as the restaurant in Sendai City, and started to serve also grilled seafood, which were caught at Kushiro Port.
- 地方により、また店舗や家庭により様々な材料が使用されており、近年では海老や生魚を用いた海鮮巻も多い。
- Various kinds of foodstuffs are used depending on the region, restaurant or home, and Kaisenmaki (seafood sushi roll) using shrimp and raw fish as fillings is often done in these years.
- 出世魚という呼び方は、「成長に伴って出世するように名前が変わる魚」として、これになぞらえたものである。
- The term 'Shusseuo,' which originated from this custom, represents 'fishes whose names change as they grow, as if they're being promoted.'
- 日本では魚肉を使うことが多く、江戸前寿司の店ではおぼろと称するほか、一部では力煮(ちからに)ともいう。
- In Japan fish meat is often used to make denbu which is referred to as oboro at the Edomae-zushi (Tokyo-style sushi) restaurants and is also referred to as chikarani in some areas.
- 魚から身を取った後に残るのが骨であることになぞらえて、残ったものという意味で酒骨(さかほね)ともいう。
- It is also called 'sakahone' (sake bones), taking its meaning from the bones that remain after meat has been removed from fish.
- 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.
- 初期にガスを空気を少なくして燃やし裸火の炎の光を利用する、一文字灯やノズルを平たくした魚尾灯があった。
- In earlier times there were 'Ichimonji lighting' which burned gas under reduced excess air to produce open flames as well as fishtail burners with flat nozzles.
- ただ、活魚は魚の生活する海水までもを一緒に輸送するため、輸送コストを含め些か割高になるのは避け得ない。
- However, live fish cannot avoid being a bit costly because they have to be transported with sea water where the fish live, including transportation costs.
- しかし、現在はヨーロッパウナギのシラスウナギの稚魚を中華人民共和国に輸入し養殖したウナギが主流である。
- Currently, farm raising imported young glass eels of European eels in the People's Republic of China is main stream.
- 寿司(すし、鮨、鮓、寿斗、寿し、壽司)と呼ばれる食品は、酢飯と主に魚介類を組み合わせた日本料理である。
- Food called sushi (described as 寿司, 鮨, 鮓, 寿斗, 寿し or 壽司 in Japanese) is Japanese cuisine combining vinegared rice mainly with seafood.
- 2世紀末成立の『釈名』では「鮓」は「魚の(塩と飯で漬け込んだ)漬け物、熟してから食べる」とされている。
- 'Shakumei' (Etymological Dictionary) established at the end of the second century described that '鮓' referred to pickled fish (pickled with salt and rice), and was eaten after being fermented.'
- 鮮魚市場で特に区別するときには、スケトウダラの子をすけそうの子(助そ子)、マダラの子をマダラの子と呼ぶ。
- In case of making distinctions of species in fresh fish markets, roes of Walleye pollack are called sukeso-no-ko (or sukeso-ko) and roes of Pacific cod are called madara-no-ko.
- 肉や野菜、魚介類など単独の具を揚げたものは串カツとは呼ばず、通常は「~フライ」や「串揚げ」等と呼ばれる。
- The deep-fried skewers of a single item, such as meat, vegetables, seafood, etc. are not called kushikatsu but usuallly called 'fried something' or 'fried skewer.'
- 鯨肉の消費の歴史を考えるうえでは、魚介類・獣肉類全体の流通・消費形態の変化を理解することが不可欠である。
- When considering the history of whale meat consumption, it is essential to understand how the ways of distributing and consuming fishes/shells and animal meat as a whole have changed.
- 永治2年(1142年)養女は3歳となり、3月に魚味始(まなはじめ)、8月に着袴(はかまぎ)の儀を行った。
- In 1142, the adopted daughter turned three years old, performed the ceremony of Manahajime (ceremony of giving fish meat to the child for the first time) in March, and the ceremony of Hakama-gi (first clothing) in August.
- 素麺に形が似ていることから名付けられている食品に、魚肉練り製品の魚素麺や卵を使った菓子の鶏卵素麺がある。
- Fish somen which is fish paste and egg somen which is sweet made from egg are named because they have a shape similar to that of somen.
- 寿司に用いられる魚介類その他は「タネ」、またはそれを逆さにした符牒(職人用の隠語)で「ネタ」と呼ばれる。
- Seafood and other ingredients which are used for sushi are called 'tane,' or 'neta' in jargon (jargon among sushi chefs) by reversing 'tane.'
- 乾燥させた小魚を乾煎りし、冷ましてから醤油、みりん、砂糖、赤唐辛子を少量、これを煮詰めた液で絡めてつくる。
- It is made by dressing the dried small fish with soy sauce, sweet cooking rice wine, sugar, and a little red pepper after dry-frying them and cooling them.
- 墨で、表の南面には、荒海の中島に手長人、足長人のいる図、裏に、宇治の網代で氷魚をすなどる図がかいてあった。
- On the south side of its front, it had black ink pictures of a Tenagajin (man who has long arms) and an Ashinagajin (man who has long legs) on an island in a rough sea, and on the back, a picture of a Hiuo (sweetfish fry) fisherman in an ajiro (wickerwork) in Uji.
- --- 大根、牛蒡(ごぼう)などの根菜や魚(恵比寿は日本では漁業の神でもある)「五穀豊穣と大漁祈願の祭事」
- Root crops such as Japanese radish, burdock and so on, and fish (Ebisu is also the God of fishery in Japan); this is a 'festival for a huge harvest (of cereals) and praying for a good catch.'
- また、生魚は身体を冷やすが、生姜の辛味成分「ジンゲロール」は健胃・発汗作用があり、身体を温める効果がある。
- Raw fish cools your body but 'gingerol,' a pungent ingredient of ginger has stomachic and sudorific properties and warms your body.
- 魚袋は、束帯着用時でも重儀に限り使用するが、使用するときはふつう石帯の右の一番目と二番目の石の間に吊るす。
- Gyotai ornaments were used only for formal ceremonies even when sokutai were worn, and when they were used they were usually hung between the first and the second stone on the right of the sekitai.
- その時代の遺跡から魚の骨が多く出土しているため、当時の人間が魚介類を捕獲して食べていた事を窺う事ができる。
- As many fish bones have been excavated from the ruins of this era, it can be seen that people in this period caught and ate seafood.
- 魚の形をしているのは、魚は日夜を問わず目を閉じないことから、修行に精進することの象徴であったためとされる。
- It is believed that its fish-like shape was a symbol of devoting one to training since a fish never closes its eyes at any time during the day or night.
- 出世魚(しゅっせうお)とは、日本において、稚魚から成魚までの魚類の成長に応じて異なる名前で呼ばれる魚のこと。
- 'Shusseuo' is a term used in Japan to refer to fishes that are called by different names depending on their growth stage, from an alevin to an adult fish.
- 同じ種類の魚が、違う名前で呼ばれる要因にはいくつかあるが、大きさや外見の違い、生息域や生態の変化などがある。
- Fishes of the same kind may be called by different names depending on their size, appearance, area of habitation, change of behavioral mode, etc.
- 竹輪に似た食品にちくわぶ(竹輪麩)があるが、ちくわぶは小麦粉を原料とする麩の一種であり魚肉練り製品ではない。
- There is a food called chikuwabu (a tube-shaped cake of flour paste) which is similar to Chikuwa, however chikuwabu is type of fu (cake of flour paste) which is made out of wheat flour, and is not kneaded fish cake.
- 味噌汁(みそしる)は、出汁に野菜や魚介類などの具(「実」とも称される)を加え、煮て、味噌で調味した日本料理。
- Miso soup is a Japanese dish that is cooked by adding ingredients (called 'gu' or 'mi') such as vegetables and fish in soup, boiling and seasoning with miso.
- 膾(なます)は、魚介類や野菜類、果物類を細く(あるいは薄く)切ったものを、酢を基本にした調味料で和えた料理。
- Namasu is the dish made by thinly cutting (or slicing) sea foods, vegetables or fruits and dressing them with seasoning materials based mainly on vinegar.
- 都道府県知事は、養殖水産動植物の伝染性疾病に識見を有する者のうちから、魚類防疫協力員を委嘱することができる。
- Each Governor may commission some persons well versed in farm-raised aquatic animals and plants infectious diseases to work as Fish Epidemic Prevention Assistants.
- 基本的には魚体を三枚以上におろし、「節」(ふし)と呼ばれる舟方に整形してから加工された物を指して鰹節と言う。
- The bonito is filleted into three parts or more, and basically it's only after these fillets are cut in 'fushi' (the shape of a wooden ship) and processed that the fillets can be called katsuobushi.
- 一般に胡瓜・茄子・大根といった水分が多い野菜を漬けこむことが多いが、肉、魚、ゆで卵、蒟蒻などを漬けてもよい。
- In general, juicy vegetables such as cucumber, eggplant and Japanese white radish are often pickled, but others such as meet, fish, boiled eggs, and konnyaku (a gelatinous food made from devil's-tongue starch) are also pickled.
- なお、この辺りの古町名を「辻町」という(大町のうち魚町橋以南から、踏切を越えて材木座のうち元八幡辺りまで)。
- And the neighborhood (ranging from Omachi south of Iomachi-bashi Bridge to the area around Motohachiman of Zaimokuza through the railway crossing) was once named 'Tsujimachi.'
- 寿司については、古代に東南アジア特にタイ王国やメコン川流域で発明された魚肉と米を合えて発酵されたものである。
- Boiled rice dressed with fish meat is fermented to make sushi, and this method was invented in Southeastern Asia, in particular, in the Kingdom of Thailand and in the Mekong River basin during ancient times.
- これは孵化後2日目の仔魚を多数採集することに成功し、その遺伝子を調べニホンウナギであることが確認されている。
- They succeeded in collecting many samples of larval fish that were two days old after hatching, and they checked their genes and confirmed them to be Japanese eels.
- そのため、夜になると餌を求めて活発に動き出し、甲殻類や水生昆虫、カエル、小魚などいろいろな小動物を捕食する。
- Therefore, at night, they start to move about actively in search of food, and they prey on shellfish, aquatic insects, frogs, small fish and other small animals.
- 一般の魚は絞めてから死後硬直により、身が引き締まる4から5時間程度以内に食べるのに適しているといわれている。
- It is said that with ordinary fish, it's best to eat them within 4 to 5 hours after they are killed as their meat becomes nicely hardened from postmortem rigidity.
- 愛知県、長野県などでは、ビタミンA、ビタミンEなどを含んだ魚油が添加された「ビタミンちくわ」が販売されている。
- In Aichi and Nagano Prefectures, there are 'Vitamin Chikuwa' for sale, which contain fish oil with vitamin A E added.
- ボッタルガは必ずしもボラの卵巣だけを使用するのではなく、タラやマグロなど他の海水魚の卵巣を利用するものもある。
- Bottarga is made not only from mullet roe but also from the roe of other ocean fish such as cod and tuna.
- 木魚が変化してだるま状になった姿として描かれており、解説文では木魚と同じ仏具の妖怪である払子守の同類とされる。
- It is drawn as daruma-like figure to which a Mokugyo has changed and in the explanation it is described as the same kind as Hossu-mori which is a specter of a Buddhist altar article like Mokugyo.
- なお、この『西本願寺本三十六人家集』は明治29年(1896年)大口周魚が西本願寺の書庫から発見したものである。
- By the way, the 'Nishi-Honganji-bon Sanju-rokunin-kashu' was found by Shugyo OGUCHI in 1896 in the library of Nishi-Hongan-ji Temple.
- 串は魚の形を整える(魚体がうねるように打って「踊り串」などと称する)と共に、伝導熱で中まで火を通す役割がある。
- The roles of skewers include conducting heat inside the fish as well as forming the shape of fish, which is called 'odorigushi' ('odori' is dancing, 'gushi' is a skewer, i.e., literally means 'dancing and a skewer') because the fish looks like waving and dancing.
- 國府田マリ子のシングル「夢はひとりみるものじゃない」のイントロでも木魚の音が聞ける為、使用されている様である。
- It sounds like Mokugyo is used in the intro of the song 'Yume ha hitori de mirumono ja nai' (a dream can't be dreamed alone) which is a single of Mariko KODA.
- さく切りした魚を薄いそぎぎりや糸作り、はね作りにし、冷水(氷水)に潜らせ身を引き締めて食べさせる調理法である。
- First slice raw fish or make 'itozukuri' (cut into strips) or 'hanezukuri,' and wash the pieces in cold water (ice water) to shrink and tighten them to make 'arai.'
- 鱗のない魚は総じて皮が厚く、鰻も例外ではない(ナマズなどとは違いきわめて小さな鱗があるが皮膚に埋没している)。
- An esquamate fish including eel generally has a thick skin (unlike a catfish, eel has a very small squama which is hidden in the skin).
- 沖縄県では、古来、うま味を得るためには昆布と魚や豚の出汁を利用することが多く、醤油は代表的な調味料ではなかった。
- In Okinawa Prefecture, soy-sauce was not mainly used since soup stock from konbu (a kind of kelp used for Japanese soup stock), fish, pigs was often used to get savoriness.
- 坂戸山は、山麓との比高は400mを超え、六日町盆地を流れる魚野川と三国川の合流点に向かって半島状に突出している。
- Sakato-yama Mountain, with a height in excess of 400 meters from its base, protrudes like a peninsula towards the place where the Uono-gawa River and the Mikuni-gawa River, both of which flow through the Muikamachi basin, meet.
- これの原型は中国の律令で定められた魚に似た形の割符(曹魏 (三国)では亀の形という)と皮袋に由来すると言われる。
- The original form of the Gyotai is said to be originated from a fish-like shaped tally (in Wei Dynasty [the Three States period], it was the shape of a turtle) and a leather bag specified in a statute of China.
- 『漢書』禮樂志の孟康注に「象人若今戯魚蝦師子者也」(象人は、今の魚、蝦、獅子を戯するがごとき者なり)と記述される。
- 'The creature movement mimicker is like the person who was just performing the fish dance, the prawn dance, and the lion dance,' says Meng Kang's commentary on the book of ritual and music in the series of Historical Records of the Han Dynasty.
- 大抵は高級金魚養殖の選抜で間引かれた個体で、一晩で死んでしまうことも多いが、育て方が上手だと結構良い形に成長する。
- The fish are usually those weeded out by breeders of expensive goldfish and, as such, usually die after one night but can grow to a good size when well looked after.
- 平安時代までの日本料理は魚鳥を用いる反面、味が薄く調理後に調味料を用いて各自調製するなど、未発達な部分も多かった。
- Before the Heian period, Japanese cuisine, although using fish and birds as ingredients, did not have much taste and required after-cooking seasoning to eat and in this sense, it was undeveloped cuisine.
- 落ちたら煮て食お、煮ても焼いても食われぬ物は、五徳・鉄灸、金熊童子に、石熊童子・イシモチ・虎熊童子・キス (魚)。
- Ochitara nite kuo (if it's dropped, boil and eat it), nitemo yaitemo kuwarenu monowa (things inedible even if they are boiled or grilled are), gotoku (trivet) tekkyu (grill), Kanakumadoji (a character in Demon Legend of Mt.Oe) ni (and), Ishikuma (a character in Demon Legend of Mt.Oe) ishimochi (drum) Torakuma (a character in Demon Legend of Mt.Oe) toragisu (rosy sandperch).
- 対象魚は、クロダイやメジナ、フグといった磯ものの定番のほか、ブリやシマアジなどの回遊もあり、鯛やイカも期待できる。
- In addition to the basic species of Japanese black porgies, largescale black fish and blow fish, the area harbors migratory fish such as Japanese amberjacks and striped jacks, with some sea breams and squid as well.
- その一方、高級魚(鯛・太刀魚等)を使用したり、味噌漬けなど手の込んだ調理をへて高級な料理として供される機会も多い。
- On the other hand, there are many cases where high-class fish such as tai (sea bream) and tachiuo (cutlass fish) are used and served as a high-class dish in the form of elaborately prepared food like misozuke (pickling in miso).
- タコ(蛸、鮹、章魚、鱆、 英名 Octopus)は、軟体動物門 頭足綱 八腕形上目 タコ目に分類される動物の総称。
- Octopus is the general term for animals categorized in Mollusca Cephalopoda Octopodoformes Octopoda.
- 焼いたエソ類などの魚の身、ごま、醤油等を混ぜ、擂り潰して作られる「ごまだし」と呼ぶ物を湯に溶き、つゆとして用いる。
- Gomadashi,' a paste made by grinding a mixture of broiled fish meat such as Lizardfish, sesame, soy sauce and so on, is dissolved in hot water, which is used as soup broth.
- 呼称としては「半玉」「おしゃく(お酌とも雛妓とも書く)」「舞妓」「赤襟」「金魚」「雛妓(ひなつこ)」「振袖」など。
- Names for nensho geigi include 'hangyoku' (literally, half gyokudai), 'oshaku' (お酌 or 雛妓, person who pours sake liquor), 'maiko' (舞妓, apprentice geisha), 'akaeri' (red collar), 'kingyo' (goldfish), 'hinatsuko' (little geigi), and 'furisode' (a kimono with long, trailing sleeves).
- 最近は殆ど見られなくなったが昭和の中ごろまでは七輪に金網を乗せて、その上で魚を焼く姿が多くの日本の家庭で見られた。
- Although rarely seen today, people broiling fish on a wire sheet over shichirin (earthen charcoal brazier) were frequently seen in many Japanese households until the mid Showa period.
- バラ寿司の酢飯に焼き穴子、海老、白身魚、錦糸卵、絹さや、銀杏、桜でんぶ等を色鮮やかに盛り付け、蒸籠で蒸して食べる。
- After being colorfully decorated with broiled conger eels, shrimps, whitefish, Kinshitamago (thinly shredded egg omelet), snow peas, gingko nuts, sakura denbu and so on over the vinegared rice of Bara-zushi, this sushi is steamed with seiro (bamboo steamer) and eaten.
- もともとは魚だけを塩蔵して自然発酵させていたが、16世紀前後に発酵を促進させるために飯を加えるようになったという。
- Originally, only the fish was preserved with salt and was fermented in a natural way, but, it is said that rice was added in order to promote fermentation in around the sixteenth century.
- 「江戸っ子は皐月の鯉の吹流し」と言われる様に、鯉幟は「幟」とは名づけられているものの形状は魚を模した吹流し形である。
- As it is said that 'a typical person from Edo is the streamer of carp in May'; and although koi-nobori (鯉幟) is called 'nobori' (幟) (flag), it's a streamer whose shape mimics a fish.
- 逆に、それらの違いが、年齢の違うだけで同種の魚なのか、あるいは別の種類なのかを判断するのがそもそも難しい場合もある。
- Moreover, it's sometimes difficult to determine whether the difference in commercial value is because of the difference in age or the difference in species.
- これは、海沿いと異なり魚からのタンパク質摂取が難しいことから、昆虫を食用とした古い文化が残存したという考え方がある。
- This is thought to be because people in high mountain areas regarded insects as food, due to the difficulty in obtaining protein from fish, in contrast to those living on the seacoast.
- 具入りのものも各種あり、魚、カキ (貝)、牛肉、鶏肉、するめ、モヤシ、落花生、皮蛋、鶏卵などさまざまなものを用いる。
- Various ingredients are added to congee including fish, oysters, beef, chicken, cuttlefish, beansprouts, peanuts, century egg (preserved egg) and chicken egg.
- 何れの系統も昆布(あるいは化学調味料)や野菜などを副材料として加える場合が多いが、魚介類出汁を使う店はほとんど無い。
- While ingredients such as kelp (or chemical condiments) and vegetables are added as sub ingredients to all types of soup, very few stores use seafood broth.
- 山蔭の確立した庖丁式は、藤原北家魚名流の藤原隆季を祖とする四条家に家業として伝えられ「四条流」と呼ばれることになる。
- The kitchen-knife method established by Yamakage was handed down as a family profession to the Shijo family which was affililated with the Northern House of the Fujiwara clan, Uona Line and descended from FUJIWARA no Takasue; therefore, the method was called 'Shijo School.'
- 木魚は本来、魚が昼夜問わず目を開けたままであることから、修行僧に対して不眠不休の修行を説くために作られたものである。
- Mokugyo was originally made to tell the trainee monks to undergo sleepless training as a fish keeps its eyes open day and night.
- 東曹…大江氏・三善氏・紀氏・藤原南家・藤原式家(蔵下麻呂流)・藤原北家(魚名流)・高階氏(都氏・三統氏・小野氏など)
- Toso: the Oe clan, the Miyoshi clan, the Ki clan, the Southern House of the Fujiwara clan, the Ceremonial House of the Fujiwara clan (the Kurajimaro line), the Northern House of the Fujiwara clan (the Uona line), the Takashina clan (the Miyako clan, the Mimune clan, the Ono clan, and so forth)
- ただし食通筋などに言わせると、活魚はストレス (生体)を受けているため、適切に市場で処理されたものに味が劣るという。
- However, gourmets say that live fish are subjected to stress and are inferior in taste to the ones adequately processed in the market.
- 蒲焼(蒲焼き、かばやき)は、魚を開いて骨を取り除き、醤油、みりん、砂糖、酒などを混ぜ合わせたたれをつけて焼く魚料理。
- Kabayaki is broiled fish made by cutting the fish open, removing the bones, and broiling and basting it with a sauce made of soy sauce, mirin (sweet cooking rice wine), sugar and sake (rice wine).
- 鮮度の落ちやすい魚や鮮度が悪い魚、不衛生な調理では、食中毒や蕁麻疹、アナフィラキシーショックを発生させる危険がある。
- There is a risk of food poisoning, urticaria, and anaphylactic shock from the consumption of fish that is rapidly perishable, that isn't fresh, or that hasn't been prepared in a hygienic manner.
- しかし、当時は蒲焼の文字通り、蒲の穂のようにぶつ切りにした鰻を串に刺して焼いただけ、という食べ方で、雑魚扱いだった。
- Back then, however, just as the Chinese characters for kabayaki suggest, the way eels were eaten was that they were simply chopped into large chunks like the heads of cattails, skewered and broiled, and therefore, they were treated as coarse fish.
- 一般的に米をはじめとする穀物、野菜、豆類、果物などの農作物、魚介類や海藻といった海産物、鳥類の肉などがよく使われる。
- Generally, farm products, such as grain, including rice, vegetables, beans, and fruits, marine products, such as fish and shellfish, seaweed, and meat, such as that of birds, are mostly used.
- また、水深100-150mの範囲で、孵化後2-3日経過したと思われる仔魚(プレレプトケファルス)26匹も採集された。
- In addition, 26 two- to three-day old larval fish (leptocephalus) were also captured at depths ranging from 100 to 150 m.
- 白身魚は高たんぱく・低脂肪であるが、フグ肉は白身魚のなかでも、さらに脂質が少ないという特徴を持つことが知られている。
- White fish are high in protein and low in fat and, among white fish, pufferfish is known for having even less fat.
- このため、魚介類等の刺身を始めとして旬の山菜を生のままでも清潔に調理することができ、生食する料理が少なからず存在する。
- For this reason, not only sashimi of seafood but also fresh wild plants can be treated cleanly, and there are quite a number of dishes of raw food.
- 平安時代に編纂された辞書「和名類聚抄」には「小蛸魚 知比佐岐太古 一云須流米」(ちひさきたこ するめともゐふ)とある。
- In the 'Wamyoruiji-sho,' the dictionary compiled in the Heian period, there is a definition which reads, 'Small octopus meaning surumeika and yariika. Also referred to as surume.'
- 明治以降、尖閣諸島の魚釣島や日本が国際連盟の委任統治領としていた南洋諸島(南太平洋の島々)でも製造されるようになった。
- During the Meiji period, katsuobushi also started being produced in Uotsurijima Island, of the Senkaku Islands, and in the South Sea Islands (which were then Japanese territories as mandated by the League of Nations).
- センター内では魚介類の他にも地元でとれる野菜や、お土産などを販売しており、また道の駅として交通情報なども提供している。
- It sells local produce and souvenirs other than seafood, and there is also a Michi no Eki (a roadside rest area with a market of local products for tourists) which also provides traffic and travel information.
- 1階には船揚場、物置、作業場があり、出漁の準備、漁具の手入れ、魚干物の乾場や農産物の置き場などと幅広く活用されている。
- Provided with a non-sea area where a boat is to be placed, a storage room and a working space, the first floor is used for various purposes, such as for maintaining fishing gear, for drying fish and for storing agricultural products.
- 狭義に「江戸前ずし」を東京湾の魚介を使用したすし、あるいは明治の始めくらいまでの技法を中心としたすしとすることもある。
- In the narrow sense, 'Edomae-zushi' means the sushi using the fish and shellfish caught in the Tokyo bay or the one made by using the technique that was popular until the early Meiji period.
- 鮮魚類が大量に流通・消費され、漁村に大きな利益をもたらすようになるのは明治期以降、保存技術が進歩してからのことである。
- In the Meiji period and later, preservation technology advanced so that more and more fresh fishes were distributed and consumed, this brought big profits to fishing villages.
- 船の出入りする場所は協定されるが、一旦船を出したら獲れるだけ獲ってよいという説があるほど多種多様な淡水魚の宝庫だった。
- Although the entrance for boats was decided under the agreement, the area held such an abundant supply of different freshwater fish that it was said that any boat was allowed to catch as much fish as possible after leaving.
- 日本料理における焼き魚の特徴は直火焼きである事で、これは江戸時代以前の日本料理に鉄板で物を焼く技法が無かった事による。
- One of the features of yakizakana in Japanese cuisine is its use of direct fire, which dates back before the Edo period, when the method of broiling fish on a hot plate had not been invented in Japanese cooking.
- 頼山陽(らいさんよう)(1780-1832)が「伊丹酒の酒で琵琶湖の魚が食べられる土地ならどこでも仕官する」と言った。
- He said, 'I will be an officer for every office where I can eat fish of Lake Biwa with Itami sake.'
- 三枚におろした魚をゆで、骨や皮を取り除いた後、圧搾して水気をしぼってから焙炉にかけてもみくだき、擂り鉢で軽くすりほぐす。
- Boil the filleted fish, remove bones and skin, squeeze the fish fillets to remove water, dry in the dryer, break the fish meat into small pieces and crush in a mortar.
- ただし、すでに河川に入り遡上をはじめた魚の物は、ほぼ完全に卵がほぐれて、ゴムまりのように硬くなっており食用には適さない。
- However, the eggs of fish that have already returned to rivers and started to swim upriver are virtually about to be let go and are very hard and not suitable for eating.
- さらに、ロシアなどが遺棄していた放射性物質は深海を汚染しているおそれが大きく、カニや深海魚の汚染に不安感がもたれている。
- Additionally, there is the possibility that radioactive materials abandoned by some countries including Russia have polluted deep waters whereby there is a concern about contamination of crabs and deep-sea fish.
- また明治29年(1896年)には大口周魚が西本願寺から『西本願寺本三十六人家集』の完本を発見し、平安仮名の粋を紹介した。
- In 1896, Shugyo OGUCHI found 'Nishi-Honganji-bon Sanju-rokunin-kashu' (the Nishi-Honganji collection of thirty-six anthologies) in Nishi-Hongan-ji Temple, introducing the extreme beauty of kana calligraphy during the Heian period.
- 握り寿司用のネタ(魚介類の刺身など)を中心にさまざまな具を飾り乗せして並べたもの寿司飯の上に具を飾り乗せするちらし寿司。
- This type of chirashizushi is decoratively topped with nigirizushi's main ingredients (seafood slices, etc) in the center and various other ingredients on cooked rice flavored with slightly sweetened vinegar.
- 愛媛県八幡浜市の「皮ちくわ」は竹輪の魚肉を取り去った後に残る皮を10本程を串に巻き、焼き上げたもので、足とうま味が異なる。
- Kawa Chikuwa in Yawatahama City, Ehime Prefecture, has only ten Chikuwa skin, which are left after taking fish cakes away from Chikuwa, wrapped around the stick and baked, it has different taste compared to ordinary Chikuwa.
- 魚の鮮度保持のために氷が使われるようになった1908年(明治41年)には、生利節の鉄道輸送にも氷が使用されるようになった。
- Since 1908 when ice began to be used ice for keeping fish fresh, ice was also used during railway transportation of namaribushi.
- 農林水産大臣は、工作物がさく河魚類の通路を害すると認めるときは、その所有者又は占有者に対し、除害工事を命ずることができる。
- In the event that the Minister of Agriculture, Forestry and Fisheries considers that the structure interferes with the route for the anadromous fish, he/she may order the owners or possessors of such structure to carry out work to remove the interference.
- 当時大阪では見向きもされなかった「鱧(ハモ)」が唯一「活魚」として運ぶ事が出来たので京都に鱧料理文化が花開いたといわれる。
- It is said that sea eel-based dishes flourished in Kyoto, because the sea eel, completely neglected in Osaka at that time, was only fish that could be brought alive to Kyoto.
- 江戸湾内で豊富に採れる魚介類は江戸前の名を生ずるほど優れており、近海で穫れるマグロなどの刺身は献立に欠かせぬものとなった。
- The fish and shellfish plentifully available in Edo bay were of high quality and were specifically called 'Edomae' (in front of Edo), and sashimi (fresh slices of raw fish) of tuna caught in coastal areas became essential as a menu item.
- 握り寿司は、人間の手で腐敗しやすい生鮮魚介類と酢飯を握る工程を行うものであり、その過程で雑菌が付着することは避けられない。
- Nigiri-zushi is made through a process of combining vinegared rice with perishable seafood by hand, and bacterial contamination is inevitable in the process.
- ほとんどの干物では天日乾燥が基本であり、最近では虫付きを防ぎ乾燥を早めるため、つり下げた魚を回転させる干し台が作られている。
- In most cases, sun drying is the basic method to produce dried fish and in recent years rotating drying racks for hanging fish, to keep insects away, and to accelerate the drying process, have become available.
- 正式には「関西電力宮津エネルギー研究所 丹後魚っ知館」といい、関西電力のPR館として関西電力・宮津エネルギー研究所内にある。
- Uocchi kan is officially called 'Miyazu Energy Research Center, Kansai Electric Power Co. Tango Uocchi Kan', and is an in-house PR hall of the Miyazu Energy Research Center, Kansai Electric Power Co.
- ここで業務用の食材を仕入れる割烹、料亭、旅館なども多く、一般向けには京都名物のハモなど鮮魚を扱う店が20店舗以上と一番多い。
- Many kappo (Japanese-style restaurant), ryotei (Japanese-style restaurant), and ryokan (Japanese-style hotel) obtain their ingredients from this market, and for the ordinary customers, there are more than twenty stores which deal with fresh fish such as sea eel, which is a specialty of Kyoto.
- 現在のものは拍子木のような木製の芯の四方に鮫皮を張り、表面に金属製の四つの魚と波型の飾りを付け、裏側には魚を一つだけつける。
- The current form is shark skin covered wooden padding (shape of the Hyoshigi [wooden clappers]) with four metal fishes and corrugated ornaments on the front side and a fish on the back side.
- 若狭湾に点在する港は古来より良港で、しかも京都にも近いため、鯖(サバ)などの魚介類の水揚げ地(いわゆる鯖街道)とも言われる。
- Harbors dotting the coastline facing Wakasa Bay have been good ones since ancient times, and are situated near Kyoto, so they are said to be the harbors to unload fish and shellfish including mackerel; here is also the so-called 'Mackerel Highway' (the highway on which fish and shellfish - especially the mackerel - are transported) between Wakasa area and Kyoto.
- イタリア料理と結びついた例では、イタリアでは牛肉を用いて作るカルパッチョをマグロなどの魚で作り、供される事が多くなっている。
- As food influenced by Japanese cuisine, it became common in Italy for fish such as tuna to be used to make carpaccio, which was traditionally prepared using beef.
- カタクチイワシやウルメイワシなどのイワシ類の小魚を塩漬けした後、目から下あごへ竹串やワラを通して数匹ずつ束ね、乾燥させたもの。
- It is several small fish, such as sardines, anchovies, or round herrings, that are held together by a bamboo skewer or a piece of straw that has been passed through their eyes to their jaws after they have been salted and dried.
- また、菅原道真が梅を詠んだ短歌は有名で、後に「釣りのときの弁当に梅干しを入れると、魚が釣れなくなる」という縁起かつぎを生んだ。
- Additionally, a tanka (a 31-syllable Japanese poem) composed by Michizane SUGAWARA about ume blossoms is well known, having given rise to a superstition that 'if you place an umeboshi in a box lunch you take when you go fishing, you will not catch fish.'
- だが、その他ビーフカツ・チキンカツ・メンチカツ・ハムカツ・エビフライ・牡蠣フライ・魚のフライなどで同種の料理を作る場合もある。
- However, it can be also prepared with other breaded meat or fish and the like such as beef, chicken, minced meat, ham, prawns, oysters or fish.
- ごく小さな魚を平らに広げて干した様子が、細かなしわをもつ絹織物のちりめん(縮緬)を広げたように見えることからこの名前がついた。
- It is called Chirimen since small fish spread to be dried, look similar to Chirimen, a type of silk fabric (Crepe Kimono) that is partly wrinkled.
- また全成の娘は藤原北家藤原魚名流の藤原公佐と結婚しており、その子阿野実直は母方の名字を称し公家としての阿野家の祖となっている。
- On the other hand, Zenjo's daughter married FUJIWARA no Kimisuke, a lineage of FUJIWARA no Uona of the Northern House of the Fujiwara clan, and her son Sanenao ANO founded the Ano family as a court noble from his maternal surname.
- 料理は純日本料理だがその日に応じて野菜・魚・肉など最高のものが準備され数日前から支度がはじまり丹念に仕込まれて当日に出される。
- The cuisine is purely Japanese style foods; in order that the best ingredients such as vegetables, the fish, and meat are available for the day, preparation deliberately starts several days before.
- 例えば、伝統的に静岡からの流通がある山梨県のほか、東京都内のスーパーマーケットなどでも魚肉コーナーで販売されていることがある。
- For example, in addition to Yamanashi Prefecture to where distribution routes from Shizuoka Prefecture have been established traditionally, such meat is also sold at the fish meat corners of supermarkets in Tokyo Prefecture.
- 毎晩のように行灯の火が消える家があり、原因は何であるかと調べたところ、夜中に旧鼠が現れて灯りに使う魚油を舐め取っていたという。
- At a certain house, andon (paper-covered lamp stand) was burning out almost every night; when the cause was searched, it was discovered that kyuso had been appearing in the middle of the night to lick the fish oil that was used for the light.
- たっぷりのお湯で茹で上げたあつあつの釜揚げうどんをしょうゆやあご(飛魚)だしのたれで食べる「地獄炊き」が代表的な食べ方である。
- The typical cooking way of Goto Udon is 'Jigoku-daki,' in which plain hot noodles boiled in plenty of hot water are served with soy sauce or dipping broth made of flying fish.
- 今日において、魚介類に限らず刺身のように切って形を整え、わさび醤油などで素材そのものの風味を食するものを刺身と呼ぶ場合がある。
- Sashimi is no longer limited to seafood, and various materials that are cut and arranged like sashimi and seasoned with wasabi and soy sauce to be appreciated the materials' tastes are also sometimes called 'sashimi.'
- 一方、商業都市として発展をみた大阪は海に近く、魚介も豊かで地方の産物も集まるところから、「天下の台所」と謳われるほどであった。
- On the other hand, because Osaka, having developed as a commercial city, was placed near to sea, fishes and seashells were available abundantly there and foodstuffs from other areas gathered there as well, being called the kitchen of Japan.
- 豚カツを乗せるものの他、応用としてチキンカツ、牛カツ(ビフカツ)、エビや魚などのフライ、コロッケ、唐揚げなどを乗せたものもある。
- In addition to those with pork cutlet placed on top, other variations include those with chicken cutlet, beef cutlet, fried shrimp and fish, croquette, and karaage (deep-fried chicken, potatoes, etc) placed on top.
- 身を開き、内臓を取り除いてから干す加工法が一般的だが、いわしなど小型の魚はそのまま干して「丸干し」として食用に供することもある。
- Fish is generally cleaned, butterflied and dried but small fish such as sardines are normally dried whole and served as 'Maruboshi'(dried whole fish).
- 作り方はほぼ普通の小倉汁粉と同じだが、餅や白玉団子の代わりに、鳴門巻きや蒲鉾、ホウボウなどの茹でた魚が丸ごと入れられる事もある。
- The recipe for the above-mentioned zenzai is virtually identical to that for the ordinary ogura jiruko but, in some cases, naruto-maki (kamaboko with the pattern of the well-known tidal whirlpools off the shore of Naruto City), kamaboko (boiled fish paste cake) or a whole boiled fish such sea robin substitutes for rice cakes or rice flour dumplings.
- ウナギ等をタレに浸けながら焼く蒲焼は、焼き魚(照り焼きの一種)と言えるが、一般的には焼き魚と見なされず、別の調理法とされている。
- Kabayaki (grilled eel or similar long slender fish), which is cooked by broiling and dipping the fish in sauce alternately, can be referred to as yakizakana or a type of teriyaki, but generally it is not regarded as yakizakana and considered to be another type of dish.
- 魚魯愚鈔(ぎょろぐしょう)は、除目に関する申文や大間書などの資料や『清涼記』・『西宮記』などの除目関係記事を集成した有職故実書。
- Gyorogusho was a book on the study of ancient courtly traditions and etiquette which compiled documents relating to the appointment to official positions such as moshibumi (letter of appointment) and omagaki (a list of candidates) as well as other related records such as 'Seiryoki' and 'Saikyuki.'
- 団七は、幼い時浮浪児だったのを三河屋義平次に拾われ、娘のお梶と所帯を持ち一子をもうけ泉州堺で棒手振り(行商)の魚屋となっている。
- Danshichi was a homeless waif in his boyhood, picked up by Giheiji MIKAWAYA, married Giheiji's daughter Okaji, had one child, and became a fish vendor called Bote-furi (vending with calling to customers) (peddler) in Senshu Sakai.
- 刺身(さしみ)とは、魚介類を生のまま切り、醤油・酢味噌などの調味料にワサビ・ショウガなどの薬味を合わせて食べる料理の総称である。
- Sashimi is a Japanese delicacy consisting of raw seafood that is sliced and eaten with seasonings such as soy sauce and vinegared miso (fermented soybean paste) along with condiments such as wasabi (Japanese horseradish) and ginger.
- ウナギは淡水魚として知られているが、海で産卵・孵化を行い、淡水にさかのぼってくる「回遊(こうかかいゆう)」という生活形態をとる。
- Eels are known as freshwater fish, but their life cycle takes on that of a 'migratory fish,' which means they lay eggs and the eggs hatch in the sea, and the young eels return to the freshwater.
- 回転寿司で単に「えんがわ」と表示して安価で販売されている場合、カラスガレイやアブラガレイといった代用魚のえんがわが使われている。
- If sushi is provided under the name of 'engawa' at a low price at a conveyor belt sushi bar, substitute fish such as Reinhardtius hippoglossoides or Atheresthes evermanni are used.
- 現在は毎年体育の日に、日々食事で魚介、鳥、動物等の命をいただく事に感謝をする「放生供養法要」を厳修し、境内の放生池に魚を放流する。
- A 'Hojo Kuyo Hoyo' is held every year on Health and Sports Day, which is the ritual event that fish are released into the pond within the precinct in order to give thanks to the animals that are eaten on a daily basis.
- 魚介類や鶏肉など、生の動物質を使うときは、必ず一度茹でて水溶性たんぱく質を凝固させ、溶出を防止しないと汁が濁り、見た目が悪くなる。
- When using raw animal food such as fish, shellfish and chicken, it is necessary to boil it without fail to solidify water-soluble protein and thereby to prevent it from dissolving in water; otherwise, the stock will become cloudy and unpleasing to the eye.
- しかしながら、かな (書道)は明治時代中期に伝来の文化遺産の復古が叫ばれ、多田親愛・大口周魚・小野鵞堂を中心に上代様が復興された。
- However, concerning the calligraphic style of writing kana characters, Shinai TADA, Shugyo OGUCHI, and Gado ONO restored the ancient style, based on the movement of restoring traditional cultural heritage during the middle era of the Meiji period.
- 高野山からは米、塩、醤油、味噌、酒、魚、その他日用雑貨品が、山中からは木炭、木材、箸、経木、コウゾ、割菜、高野豆腐がもたらされた。
- They received rice, salt, soy sauce, bean paste, liquor, fish and other convenience goods from Mt. Koya, and they sent charcoal, lumber, chopsticks, wood shavings, paper mulberry, dried stems of the taro, and freeze-dried tofu to it.
- これらにより、日本国内の食生活・食文化が均一化・均質化し、家庭内での調理機会も減少(例えば、魚を使った料理)した、と指摘されている。
- They argue that this has caused the uniformization or the homogenization of domestic culinary life and culture, and decreased the opportunity for Japanese to cook by themselves at home (e.g. fish dishes).
- つくね(捏、捏ね)とは、畜肉や鳥肉(まれに魚肉)などのすり身につなぎを加えて、練り合わせたり擂り合せてだんご状や棒状に成形した食品。
- Tsukune is a food consisting of ground livestock meat or chicken (fish meat in rare cases) and a thickener that are kneaded or ground together and formed into a ball or stick shape.
- 果物や菓子などの一部の食材・料理は手を使って食べても良いが、食肉・魚介類などの料理を用具(食器)を用いず手づかみで食べてはいけない。
- Some foodstuffs and dishes such as fruits and sweets may be eaten out of one's hand, but you should not take meat and seafood dishes directly with your hands without using plates and utensils.
- 主として自己の労力により漁業を営む者の水産物の採捕又は養殖に欠くことができない漁網その他の漁具、えさ及び稚魚その他これに類する水産物
- Fish nets and any other fishing equipment, baits, juvenile fish and any similar fishery products that are indispensable for capturing or farming fishery products of a person who engages in fisheries mainly through his/her own labor
- 主に魚介の生身やコハダやサバなどを〆たもの、煮マアナゴや蒸しエビなどの火を通したもの、卵焼きなどの「タネ」と酢飯を握り合わせたすし。
- It mainly refers to the type made of hand-shaped cooked vinegared rice topped with raw fish and shellfish, marinated spotted shad or mackerel, boiled conger, cooked prawn, or an omelet placed on hand-shaped cooked vinegared rice.
- そのため米を原料とする酒も秩序のないものへと化していき、水を入れて量だけ増した金魚酒に代表される闇酒や薄め酒が横行するようになった。
- Accordingly, sake made from rice turned into something disorderly, resulting in widespread of yami zake (illegal sake) or diluted sake such as Kingyoshu (a type of diluted sake described cynically because it is weak enough to let gold fish live in) which was produced by adding water to increase the volume.
- 海から遠い山間部では川魚(アユ・岩魚等)や流通に適した塩サケ、沿岸漁業が盛んな地域ではメバル・ベラ(キュウセン)等磯魚も用いられる。
- In mountain areas far from the sea, freshwater fish such as ayu (sweetfish) and iwana (char), and shiosake (salted salmon), which is suitable for distribution, are used for yakizakana, while in areas where coastal fishing is active, inshore fish such as mebaru (black rockfish) and bera or kyusen (wrasse) are used.
- 1993年(平成5年)~1994年(平成6年) 養魚用水路に自動除塵設備を整備し、稚魚池、親魚飼育池および餌付池に自動給餌機を設置。
- 1993-1994: Automatic dust filtration facility was installed in the fish farming water conduit, and automatic feeding devices were installed in the juvenile fish pond, adult fish pond and feeding pond.
- 漁業では、えり(魚偏に入)漁(魚を誘い込んで逃げ場をなくして捕獲する漁法)をはじめとして浸木漁、網漁などさまざまな漁法が用いられた。
- With respect to fisheries, various fishing methods including Eri (in kanji, 'enter' at right and 'fish' radical at left) fishing (a fishing method leading fish into a stationary net to trap and catch fish), shitakiryo and netfishing were practiced.
- (その前の藤原高藤は危篤となった天皇の外祖父である大納言に対する礼遇であるため、実質は奈良時代末期の藤原魚名以来191年ぶりである)
- (As the previous appointment was out of respect for FUJIWARA no Takafuji, the Dainagon (chief councilor of state) and maternal grandfather of the emperor who was in critical condition, it was in fact the first time in 191 years since FUJIWARA no Uona at the end of Nara period.)
- こうした翻訳の問題もあって、生の魚肉を食する習慣が無い地域では、「日本では魚などを生のままで食べている」という理解を取ることがある。
- Partly because the problem with this translation, it often caused the instant reaction of 'the Japanese eat raw fish' in regions without the custom of eating raw fish.
- 単品で食したり、また色んな魚介類を混ぜ食したりと調理法は様々である(実際、調味料を醤油に変えれば、正味日本の刺身になるものもある)。
- There are many preparation methods ranging from the use of a single type of fish to the combination of various types of seafood (there are also varieties that could be considered exactly the same as Japanese sashimi if soy sauce were used as a seasoning).
- 卯の花はまずからいりして水分をのぞき、塩、砂糖で下味をつけ、火から下ろしてよく冷やしたところへ調味酢をあわせ、魚をその中にしのばせる。
- Dry-fry unohana to get rid of water and season it with salt and sugar, then remove it from the heat and let it cool, finally add seasoned vinegar and the fish.
- 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.
- この金銅製の鞍は、鞍の形が鮮卑式であり、パルメット(仏教式唐草模様)、鳳凰、龍、鬼面、怪魚、象、獅子、兎などのモチーフが使われている。
- This gilt bronze saddle is in Senbi style with patterns of palmette (Buddhist-style arabesque design), phoenixes, dragons, devil masks, strange fish, elephants, lions, and rabbits.
- これは当時の貧しい食糧事情を思っての事であったが、ブルーギルは水生昆虫や魚卵・仔稚魚を捕食して日本固有の生態系を破壊するものであった。
- He introduced the bluegill into Japan considering the serious food situation in those days, but the bluegill was later revealed to be a fish that damages the ecosystem indigenous to Japan by preying aquatic insects, roe, and small and young fishes.
- 一方、ユダヤやイスラームでは「鱗の無い魚は食べてはいけない」という戒律から、近年まで鱗が目立たない鰻を食べることはタブーとされていた。
- On the other hand, in Judaism and Islam, there is a rule that says 'do not eat fish without scales,' and therefore, until recently, it was considered a taboo to eat eels whose scales are not conspicuous.
- 中華人民共和国遼寧省の大連市周辺でも、日本の統治時代の影響で、ヒラメなどの海水魚の刺身や生ウニを食べる習慣が一部の中国人にも残された。
- Due to the influence of Japanese occupation, the practice of eating sashimi made from saltwater fish such as olive flounder and raw sea urchin has remained in part of the population of the Dalian City area of Liaoning Province, in the People's Republic of China.
- かつては露天での販売も盛んであったが、衛生上の理由から屋台での寿司等生魚を使用した食品の販売は昭和初期までにその多くが規制されている。
- Although sushi used to be actively sold outdoors, many street stalls selling food using fresh food such as sushi and so on were controlled on hygienic grounds by the beginning of Showa period.
- しかし、江戸時代は魚の食文化が発達した時代でもあり、17世紀の『料理物語』のなかに「ふくとう汁」(ふぐ汁)の料理方法が記載されている。
- However, it was during the Edo period that a food culture of eating fish developed, and a book in the 17th century called 'Ryori Monogatari' (tale of food) includes an explanation on how to cook 'fukuto jiru' (pufferfish soup).
- 現在では若狭の特産品・土産物として、漬け込む魚の種類も「イワシへしこ」「フグへしこ」などが加わり、京都を中心とする関西で親しまれている。
- At present, as local specialties and souvenirs of Wakasa, different kinds of fish have been added to the variety: sardine for Iwashi Heshiko and puffer fish for Fugu Heshiko, and Heshiko remains popular in the Kansai region, especially in Kyoto.
- なお駄菓子として発売されている「のしいか」と名付けられた商品は、タラなどの白身魚を擦り身にして薄く延ばしたものを使用していることが多い。
- Additionally, a variety of cheap confectionary sold under the name 'noshiika' is often made from the ground and thinly rolled out meat of whitefish such as cod.
- 生魚を直接加工するため、現代では静岡県、鹿児島県、三重県、高知県、和歌山県、千葉県などカツオやマグロの水揚げが多い漁港周辺で生産される。
- It is now produced near big landing ports of bonito or tuna located in Shizuoka Prefecture, Kagoshima Prefecture, Mie Prefecture, Kochi Prefecture, Wakayama Prefecture and Chiba Prefecture because raw fish is directly processed there.
- 農林水産大臣は、さく河魚類の通路を害する虞があると認めるときは、水面の一定区域内における工作物の設置を制限し、又は禁止することができる。
- In the event that the Minister of Agriculture, Forestry and Fisheries considers that the route for anadromous fish may be interfered with, he/she may restrict or prohibit the establishment of structures within a certain area of the water surface.
- なお、山蔭も魚名流(藤原鷲取系)であるが、四条家(藤原末茂系)とは別流であり、系譜的には直系ではない(詳細は藤原北家の各流系図を参照)。
- Since Yamakage is also affililated with the Uona Line (FUJIWARA no Washitori branch) but belongs to a school different from that of the Shijo family (FUJIWARA no Sueshige branch), Yamakage is not a direct ancestor of the Shijo family in the family tree (for further details, also refer to a family tree of each line of the Northern House of the Fujiwara clan).
- 室町時代末期に「四條流庖丁書」という料理書に食材としての魚の格付けとして最高位に鯨、二番目が鯉、その他の魚は鯉以下として挙げられている。
- In a cooking book titled 'Shijoryu Hocho-gaki' written towards the end of the Muromachi period, whale meat is ranked number one of the fish foodstuffs, with the carp second, and followed by other fishes.
- 戦後しばらくは、鯨肉は魚肉練り製品とともに、安価な代用肉の代名詞であり、日本人の重要なたんぱく質源として食生活の中で重要な位置を占めた。
- For a while after the war, whale meat and boiled fish-paste products were typically used as inexpensive substitutes of animal meat and occupied an important position as supplying the protein important for Japanese dietary lives.
- 固有種(魚)ビワコオオナマズ(ナマズ科)、イワトコナマズ(ナマズ科)、ホンモロコ(コイ科)、ビワヒガイ(コイ科)、アブラヒガイ(コイ科)
- Endemic species (fish): Lake Biwa catfish (Siluridae), Biwa rock catfish (Siluridae), willow shiner (Cyprinidae), Biwa oily gudgeon (Cyprinidae), minnow (Cyprinidae)
- 生魚を切っただけの刺身もまた、完成された日本料理として、世界的に認知されている(刺身については、高度な技巧を要する調理法との指摘もある)。
- Sashimi made by just cutting raw fish is also globally recognized as a complete Japanese dish (there is an opinion that sashimi is a cooking method requiring a high technique).
- 品質の劣悪なものは、ニカワに安価な海外の魚のコラーゲンを使うなどするため、ニカワの成分が毛に対してストレスを与え、キューティクルを傷める。
- Since the collagen of cheap overseas fish is used in glue for fude of inferior quality, the ingredients of the glue place stress on the hairs and hurt the cuticles.
- また土佐藩主・山内一豊が食中毒防止に傷みやすい鰹の生食を禁じたのに対して、表面のみを焼いて焼き魚と称して食べられたのが起源とする説もある。
- There is another theory on the origin that states that Katsutoyo YAMAUCHI, the lord of the Tosa Domain, forbade eating of perishable raw katsuo in order to prevent food intoxication, and instead, it was eaten only after roasting the surface disguising it as grilled fish.
- この魚介類の味噌煮の「杉やき」と、鳥類・魚類の焼肉という「鋤やき」という二種類の料理が、牛肉の鍋物としての「すき焼き」の起源と言われている。
- These two dishes, 'sugiyaki' or boiled fish and shellfish, and 'sukiyaki' or grilled birds and fish meat, are regarded as the origins of current day 'sukiyaki' in the form of nabemono (a dish served in a pot at the table) with beef.
- 都道府県知事は、この法律に規定する養殖水産動植物の伝染性疾病の予防の事務に従事させるため、その職員のうちから、魚類防疫員を命ずるものとする。
- Each Governor shall appoint Fish Epidemic Prevention Officers from among his/her employees and have them engage in the work of preventing infectious diseases among farm-raised aquatic animals and plants as provided in this Act.
- さらに茶房を出店しておにぎりを供する米屋や定食を供する八百屋、カウンターで焼きたての牡蠣を供する魚屋など、市場内で飲食を楽しむこともできる。
- Furthermore, you can enjoy eating and drinking in the market, for example, a rice store which serves rice balls in a tea room, a vegetable store which serves set meals, a fish store which serves oysters hot from the grill at a counter.
- なお1980年代のバブル景気の頃よりは、鮮魚から活魚などのような活きたまま輸送する技術も発達、こういった活魚市場の末端を寿司屋が担っている。
- From the bubble economy of the 1980s, with the development of transportation, fresh fish or live fish could be transported and sushi restaurants are situated next to such live fish markets.
- 1889年にフグ毒が生魚の体内にあること、水に解けやすいことなどから、それがタンパク質(酵素)様のものでないことを証明し、毒力表を作成した。
- In 1889, they proved that pufferfish poison is not protein (enzyme)-like by the fact that it exists in the fish's body and is easy to dissolve in water, and made a chart showing the degrees of virulence.
- 現在では事実上の豆腐料理になっている場合が多いが、山間部などでは現在でもサトイモや川魚を主体にした串焼きに近い田楽が供されている地域も多い。
- Today, most misodengaku dishes are actually prepared by using tofu, while in many mountainous areas, dengaku is prepared mainly by using satoimo or freshwater fish on skewers, similar to 'kushiyaki' (grilled skewered foods).
- 舞鶴港とれとれセンター(まいづるこうとれとれセンター)は、京都府舞鶴市にある舞鶴港で水揚げされた魚介類や、丹後地方の名産品を販売する観光施設。
- Located in Maizuru City in Kyoto Prefecture, Maizuru Port Toretore Center is a tourist facility that sells fish and seafood from Maizuru Port and local products from the Tango area.
- 現在は今上天皇がハゼを始めとする魚類学の研究を行ったり、その年の新嘗祭を執り行う際に用いられる新穀米を栽培するなど多岐に亘って供用されている。
- It is so extensively used in these days as a facility for the present Emperor to conduct his ichthyological research including goby and as a place to cultivate rice to be used in Niiname-sai festival (ceremonial offering by the Emperor of newly-harvested rice to the deities) for the year.
- 大抵は高級金魚養殖の選抜で間引かれた個体で、元々弱っていることが多いため一晩で死んでしまうことも多いが、育て方が上手だと結構良い形に成長する。
- Most of the scooped goldfish die in a day because they are basically unhealthy ones that have been excluded from the group of an expensive type of goldfish during the farming process; however, they will grow up to be fairly well-shaped goldfish if raised properly.
- カトリック教会における小斎のような信仰上の理由から肉食が禁じられているときに、禁忌に触れない「魚」として鯨肉を食べることも多かったようである。
- It appears that, when eating meat was prohibited for a religious reason, for example, in holy abstinence in the Catholic Church, whale meat was often eaten as fishes that was not considered as taboo.
- 三枚におろし、身を除いた魚の皮をたれに漬け込み、ゴボウの周囲に巻き付け(皮を巻く前にすり身を巻き付ける場合もあり)、照り焼きにしたものである。
- It is served in teriyaki style in which fish is cut into fillets and its skin, without the meat, is dipped in tare (sauce made with soy sauce, sake, and other seasonings) and wrapped around a piece of burdock root, sometimes with its minced fish wrapped under the skin.
- 物語は元禄11年 (1698) 冬、大坂長町裏(現在の大阪市中央区 (大阪市)日本橋 (大阪府))で起きた魚屋による殺人事件を題材にしている。
- The story is based on a murder case by a fish dealer that occurred in Osaka Nagamachiura (the current Nipponbashi, Chuo-ku, Osaka City) in the winter of 1698.
- 日本式居酒屋のメニューにはあったが、2001年にやはり台湾の日の船「章魚小丸子」が中国大陸で法人を設立し、各大都市でのチェーン展開を進めている。
- Some Japanese-style izakaya bars had served takoyaki since early times, and in 2001 the Taiwanese enterprise Ship of the Sun 'Octopus small meatball' established corporation in the mainland China and started opening a far-reaching chain in big cities.
- 三千本膠、鹿膠、パール膠(これら3種は牛から作られる、鹿膠は名前としての名残であって現在は鹿から作られているわけではない)兎膠、魚膠などがある。
- There are the following glues: Sanzenbon nikawa glue (literally, 3000 glues [called in this way, because a unit of these glues consists of three thousand pieces of dry glues]), deer glue, pearl glue (these three kinds of glue are made from cattle: Deer glue is also made from cattle today, with only the name remaining), rabbit skin glue and Uonikawa glue (glue made from nibe, a fish).
- 戦後のリトル東京の寿司屋は、しばらく1930年代に創業した稲荷寿司と巻き寿司、型抜きした酢飯に魚を乗せただけの寿司を提供する店一軒のみであった。
- For a while after the war, little Tokyo had only one sushi restaurant which started operation in the 1930s and served Inari-zushi, Maki-zushi, and sushi just topped with fish on the cut-out vinegared rice.
- 日本では鵜飼いは様式化して残ったため、捕る魚はほぼアユのみだが、中国では一般漁法として存続しているため、鵜が捕れるサイズのありとあらゆる魚を捕る。
- While in Japan Ukai has remained stylized so that usually only ayu are caught, in China Ukai has continued as a general fishing method so that any size of fish which cormorant can get are caught.
- 日本でも、水銀の含有濃度が高いハクジラ類については、キンメダイなど他の魚介類と並んで、妊婦を対象とした摂取量に関するガイドラインが定められている。
- Concerning the odontoceti in which lots of mercury has been accumulated, guidelines for the eatable amount of the whale meat, together with those of other fishes and shells, including alfonsin, have been specified in Japan as well, targeting at pregnant women.
- しかし、対象となる魚の種類が鯛かコイに限られていたこともあり、より簡便な刺身が普及するにつれ、室町時代末期にはほとんど刺身と区別がつかなくなった。
- However, because this dish can only be made using tai and carp, the simpler sashimi became more widespread so that by the end of the Muromachi period, uchimi and sashimi had become almost the same thing.
- 有明海などにしか大規模に残っていない干潟に生息する魚介類の料理は、過去に岡山県の児島湾などの他の地域でもみられたのにすでに消滅してしまった例もある。
- Tideland fish and shellfish once existed in Kojima Bay, Okayama Prefecture and in other regions of Japan, but now their large-scale habitat exists only in the Sea of Ariake, so they are no longer used in local cuisine.
- なかには水を混ぜていないのに、客から「金魚酒にしただろう」と難癖をつけられ、「していない」と身の潔白を示すために抗議の自殺をした酒屋までも出現した。
- Even the following incident occurred: A sakaya owner who was accused by a customer of 'serving goldfish sake' killed himself for clarifying that the owner served no goldfish sake to the customer.
- イギリスやドイツでは悪魔の魚と呼ばれるなど、その外見が忌み嫌われ食べることは控えられていたが、寿司店などの日本料理店では消費されるようになっている。
- Called 'devil fish' in England and Germany, it has been anathema to many due to its appearance and has been avoided for consumption, but it is beginning to be consumed at Japanese restaurants such as the sushi shops.
- 体質や生の魚肉に体が慣れていない一部の人が刺身を食べることによって、グリセリドなどの脂肪分を十分に分解できずに腹を下すなどの変調を起こすことがある。
- Irregularities include diarrhea may result from an inability to sufficiently digest fats such as glycerides due to an individual's physical constitution or lack of experience in the consumption of raw fish.
- タラスケトウダラ・サメ・トビウオ・ホッケなどの魚肉に塩・砂糖・デンプン・卵白などを加えて練り、竹製や金属製の太い串に棒状に塗りつけ、焼くか蒸し上げる。
- Mix fish meat of suketo cod (Alaska Pollock, or Theragra chalcogramma), shark, flying fish and Atka mackerel with salt, sugar, starch and egg white and knead, then put on thick bamboo or metal sticks to be baked or steamed.
- キッコーマンの日系二世のセールスマン、タム吉永が彼の母親の調理した和食、魚の照り焼きをヒントに、肉料理に合う醤油ベースの料理法「テリヤキ」を発案した。
- A Kikkoman salesman, a second generation Japanese American, Tam YOSHINAGA, inspired by a Japanese teriyaki dish of fish which was prepared by his mother, invented the American version of soy sauce-based teriyaki cooking method that went well with meat.
- 他にもギリシャなど正教会信者が多い地域では、斎の間は肉(大斎の際は魚も)を禁じられているが、タコやイカなどは問題無いため、タコを使った伝統料理が多い。
- In regions such as Greece where there are many believers of the Orthodox Church, there are many traditional foods that use octopus; while meat is prohibited during Lent (during Great Lent, even fish is prohibited), there is no such problem with octopus or squid.
- 「刺身」は、現在では海外でもそのまま”sashimi” で通じるようになってきているが、従来の一般的な英語訳は ”raw fish”(生魚)であった。
- Previously; 'sashimi' was translated simply as 'raw fish, but these days, 'raw fish' dishes are referred to as 'sashimi' outside of Japan.
- 焼き物 - 焼き魚、照り焼き、焼き鳥、蒲焼、塩焼き、幽庵焼き、八幡焼き、田楽みそ、豆腐田楽、奉書焼き・ホイル焼き、塩釜、卵焼き(だし巻き卵、薄焼き卵)
- Yakimono dishes (roasted, broiled or grilled fishes or animal meat): yaki-zakana (broiled fish), teri-yaki (meat or fish grilled with soy sauce and sugar), yaki-tori (roasted chicken meat), kaba-yaki (broiled eel or similar long slender fish), shio-yaki (broiled fish sprinkled with salt), yuan-yaki (sliced fish or chicken meat that is soaked in a specially seasoned soup for several days and is broiled or roasted), yahata-yaki, dengaku-miso (a type of miso made of miso, sugar, sake and mirin), tofu-dengaku (tofu with sweet miso sauce), hosho-yaki (fish broiled in washi), hoiru-yaki (broiled or roasted in a foil wrapper), shiogama (fish or meat that is coated wit lots of salt and is roasted in a pot), tamago-yaki (Japanese style omelets), dashimaki-tamago (rolled omelets made with soup stock), usuyaki-tamago (paper-thin omelettes)
- 中国の正史、二十四史の一つである後漢書による故事で、黄河の急流にある竜門と呼ばれる滝を多くの魚が登ろうと試みたが鯉のみが登り切り、竜に成ることができた。
- On the historical event according to 'Gokanjo' (History of the Later Han Dynasty), one of 24 dynastic histories of Chinese official history, a lot of fish tried to swim up a waterfall called Ryumon in the rapid stream of the Yellow River, but only carp could wax on and thus became dragons.
- ちりめんじゃこ(縮緬雑魚)は、イワシ類(カタクチイワシ・マイワシ・ウルメイワシ・シロウオ・イカナゴなど)の仔稚魚を食塩水で煮た後、天日などで干した食品。
- Chirimenjako (small dried fish) is small, young fish, such as type of sardines (anchovy, maiwashi, urume iwashi, shirouo sardine, ikanago), cooked in salted water and dried in the sun.
- 「魚」の漢字に「さかな」の読みが当てられるようになったのも魚類(干物が多い)が酒(さか)の肴(な)として特に好まれていたからである(魚類の項目を参照)。
- The kanji character '魚' (fish) came to be pronounced as 'sakana' because fish (mostly dried fish) was particularly preferred for dishes for alcoholic drinks (see the article on fish).
- 後世の横須賀線工事によるものであるが、「小町大路」の魚町橋と横須賀線三浦道踏切の間にある横断歩道から、再び東方向に名越方面に抜ける細い辻子が残っている。
- The discontinuation of the street was due to the construction work of the Yokosuka Line in modern times but there remains a narrow crossroad extending again east from the pedestrian bridge between Iomachi-bashi Bridge of the 'Komachi-oji street' and the crossing of the Miura-do Street with the Yokosuka Line and running toward Nagoe.
- 余熱が加わり、白くなるが、生の魚の切り身である「魚生」を熱々の粥に入れ、「魚生粥」(ユーサーンチョッ)として食べることは、広州市や香港でも行われている。
- In Guangzhou and Hong Kong, yu sang, slices of raw fish, are added to hot congee (yu sang juk), which causes the flesh to turn white.
- カジキマグロや鰆などの海水魚を生のまま切り身にして酢でしめ、塩、生姜、カラマンシー(シークヮーサー)、玉葱、キュウリ、ココナッツミルクなどでマリネする。
- Raw saltwater fish such as marlin or Spanish mackerel is cut into slices, pickled in vinegar and marinated in salt, ginger, calamansi, onion, cucumber and coconut milk, and the like.
- 家庭で作る場合はすり身の代わりに、入手が容易く同じ原材料を用いた魚肉練り製品の半片を代用とすることがあり、日本の正月の御節料理には欠かせない一品である。
- When you prepare it at home, instead of using minced fish, boiled fish-paste products called 'hanpen', which is easier to acquire and made from the same raw material, can be used, but anyhow datemaki is essential to 'osechi' Japanese special dishes prepared for the New Year.
- 食べなれない内は独特の腐敗臭が嫌われるが、魚肉のタンパク質がうまみ成分であるアミノ酸へ分解されるため、一旦慣れると病みつきになるほど美味であるとされる。
- It is said that although people dislike the distinctive smell of decay before getting used to it, Nare-zushi is as delicious and addicts people when they get used to such smell, because protein of fish meat is broken down into amino acid which brings a delicious taste.
- 粕汁(かすじる)とは、出汁に酒粕を溶いた汁物、またはだし汁に味噌と酒粕を合わせたものを溶いた汁物のことで、具材にはにんじん、ダイコン、魚等がよく使われる。
- Kasujiru is a soup made by dissolving sake lees or a mix of sake lees and miso in broth and adding some ingredients, which are often carrot, daikon (Japanese radish), or fish.
- 建物は1903年(明治36年)に竣工した旧大日本帝国海軍の兵器廠魚形水雷庫のを改装したもので、現存する鉄骨構造の煉瓦建築物としては日本最古級とされている。
- The building is a renovated arsenal torpedo warehouse previously owned by the Imperial Japanese Navy; it was originally completed in 1903 and is one of the oldest existing brick buildings having a steel structure in Japan.
- また西国方面の海産物の集荷市場、魚市場があり、対岸の大山崎町と並んで京都の要害で、淀古城の東側には現在は存在していない巨椋池が広がっていたと思われている。
- Having a consolidating area for seafood from Saigoku (western provinces) and a fish market, it was a strategic point of Kyoto ranking with Oyamazaki-cho on the opposite shore and the expanse of now-non-existent Ogura-ike Pond is thought to have been on the east side of Yodo kojo Castle.
- しかしながら、クジラが生物学的にはクジラ目に属する多くの種の総称であることを考えると、マグロもサバも同じ『サバ亜目の魚』として同一に扱うのに近いと言える。
- However, considering that the term of whale is used for indicating every type of whales belonging to Cetacea biologically, it can be said that the situation would be near to handling tunas and mackerels equally as 'fishes of scombroidei.'
- しかしそれでも「扱いが悪い死んだ魚」に比べたら鮮度の面では良いため、大衆向けの寿司屋などでは店内の生簀に活魚が泳ぐ姿もまま見られ、客の目を楽しませている。
- However, they are better in freshness than 'maltreated dead fish' and thus in sushi restaurants for the public, live fish are seen to swim in the preserves at times and customers enjoy it.
- 清楽の代表的な曲には、「算命曲」「九連環(右上の写真の楽譜参照)」「茉莉花 (民謡)」「四季」「紗窓」「売脚魚」「哈哈調」「満江紅」「将軍令」などがある。
- Typical Shingaku songs are 'Sanminkyo,' 'Kyurenkan' (cf. the upper right photograph of the score), 'Matsurika' (folk song), 'Shiki', 'Saso,' 'Baikyakugyo,' 'Hahacho,' 'Man Jiang Hong' and 'Jiang Jun Ling.'
- しかし、美味しい寿司が握れる職人になるには、市場で生鮮魚類を見極める力や、多様な魚の旬を知って脂が乗る時季は薄く切る、などの知識や経験、技術が必要である。
- However, to become a sushi chef who makes good sushi, an ability to distinguish fresh fish at a market, knowledge, experiences and techniques such as slicing fish more thinly when fish are fatty based on the knowledge about season of various kinds of fish, and so on are required.
- 仲哀天皇8年春正月では周文王の徳を尊んで庶民が集まって霊沼が日ならずしてできた様子が記載され、白鳥は高々と飛んで魚は沼池に満ち跳ねるといった故事を思わせる。
- An entry made during January 199 shows that ordinary people got together out of respect for the virtue of Buno of Zhou (the father of the founder of the Zhou dynasty of China) and a miraculous marsh was created within a few days, and this reminds us about historical times when white birds were flying high and fish were jumping all over the marsh.
- 油揚げ、鮮魚・干し魚、貝のむきみ、豆腐、しょうゆ、とうがらし、すし(図2)、甘酒、松茸、ぜんざい、しるこ、白玉、納豆、海苔、ゆで卵など、全部は書ききれない。
- It is hard to list all of them, but the furiuri dealing with the following foods were introduced: Deep-fried tofu, fresh fish, stockfish, shellfish, tofu, soy sauce, red peppers, sushi (Fig. 2), amazake (sweet mild sake), matsutake mushrooms, zenzai (rice cake with red bean paste), shiruko (sweet red-bean soup with pieces of rice cake), shiratama (rice-flour dumplings), natto, nori (a sheet of dried laver), and boiled eggs.
- 令兄本多(わかさまほんだ)、金魚本多(きんぎょほんだ)、病本多(やまいほんだ)、浪速本多(なにわほんだ)、豆本多(まめほんだ)などさまざまな種類が登場した。
- There was a wide variety of Hondamage, such as Wakasamahonda, Kingyohonda, Yamaihonda, Naniwahonda, Mamehonda, and so on.
- ただし、原則として鯛などの海の物に限られていたようで、淡水魚の場合は関西でも「刺身」といったことが幕末の喜多川守貞『守貞謾稿(近世風俗志)』に記されている。
- However, it appears that the term was generally limited to saltwater fish such as tai (a species of reddish-brown Pacific sea bream); moreover, it is recorded in 'Morisada Manko'(Kinsei Fuzokushi), dating from the end of the Edo period, that such dishes prepared using freshwater fish were also referred to as 'sashimi' in the Kansai region.
- -小動物や昆虫や淡水魚(ウナギやフナ)などを使い直線コースのレースを行い勝敗を予想させるものでレースよりも出走する生き物が珍しかったり面白いので客が集まった。
- Small animals, insects, fresh water fish (eels or crucian carp) are raced along a straight course with bets placed on which will win, though customers gathered not because they were interested in the race but because the animals themselves were interesting or funny.
- 日本でも古くは「なます」と言えばこの「膾」を意味していたが、院政期以降、魚介類や野菜を刻み調味料を合わせて食す料理である「和え物」と同一視されるようになった。
- なます, namasu' in old Japan meant this 'namasu, 膾,' but after 'Insei' period (period of the government by a retired emperor) it was identified with 'aemono' which is the dish made by chopping sea foods or vegetables, dressing them with flavoring materials.
- しかし時代が下り、江戸時代に入ると魚介類を原材料とした物のみを「天ぷら」と呼ぶ様になり、野菜類を揚げたものを精進揚げ(しょうじんあげ)として区別する様になる。
- As time passed into the Edo period, deep-fried fish and seafood only were called 'tempura', and deep-fried vegetables were called Shojin-age in order to distinguish it from tempura.
- 「大川端庚申塚の場」におけるお嬢吉三の「月も朧(おぼろ)に白魚の、かがりも霞む春の空…こいつあ春から延喜(えんぎ)がいいわえ」の七五調の長い台詞が有名である。
- In the 'Okawabata Koshinzuka no ba,' a long line with seven-and-five syllable meter by Ojo Kichisa is famous: 'the moon is misty and 白魚の、かがりも霞む sky of the spring … this implies that something good is going to happen even from the spring, the first season of the four.'
- 『延喜式』によると、若狭国は10日毎に「雑魚」、節日ごとに「雑鮮味物」、さらに年に一度「生鮭、ワカメ、モズク、ワサビ」を御贄として納めることが定められている。
- According to the 'Engishiki,' Wakasa Province was obligated to supply 'small fish' every ten days, 'sapid marine products' for every seasonal festival, and additionally 'raw salmon, seaweed, mozuku (alga-like seaweed), and wasabi' once a year as offerings.
- 水に溶いた小麦粉を生地として、肉や魚介類および野菜などを具材とし、鉄板の上で焼き上げ、調味料をつけて食するものであるが、焼き方や具材は地域において差が見られる。
- It uses flour mixed with water as dough and meat, seafood, and vegetables ingredients and they are grilled on an iron plate and are eaten with seasoning, but the way of grilling or the ingredients varies depending upon the region.
- 主に魚介の生身や〆たもの、火を通したものと酢飯を握り合わせた握りずしが中心で、他にはカンピョウなどを細巻きにした巻きずし、ちらしずし、イカの印籠ずしなどがある。
- Edomae-zushi is centered on the nigiri-zushi mainly made of hand-shaped cooked vinegared rice topped with raw fish and shellfish, or marinated or cooked ones, including maki-zushi using kanpyo (gourd strip roll), chirashi-zushi (vinergared rice with thin strips of egg, pieces of raw fish, vegetables and crab meat arranged on top), and inro-zushi (cooked vinegared rice packed inside of a cooked squid).
- 魚介類や肉、野菜などの具と一緒に醤油などで味付けて炊き込んだ飯を「炊き込みご飯」「加薬飯(加薬ご飯)」「五目飯(五目御飯)」(具は松茸、鯛、豆等がある)と言う。
- Meshi dishes cooked together with ingredients such as seafood, meat or vegetables and seasoned with soy sauce is called 'takikomi gohan,' 'kayaku gohan' or 'gomoku meshi (gomoku gohan)' (the ingredients are matsutake mushrooms, bream, peas and so on).
- 興利倭船の担い手は平常は漁を行なっているような庶民であり、使送船のように胡椒・丹木・銅のような高価な物資を取り扱うことは出来ず、塩や魚をもって米穀に替えていた。
- Also the operators of Koriwasen were citizens who usually lived on fishing; therefore, since the operators could not trade in such expensive commodities as pepper, tanboku, and copper, they exchanged salt and fish with rice.
- 各地の諸大名は、江戸藩邸や参勤交代の費用を捻出するために自藩産出の米や魚農産物を大坂に売ったため、大坂は諸大名の蔵屋敷が置かれ全国の特産品が並び、盛況を活した。
- In order to make money for maintenance of the domain residence in Edo and the cost of the alternate-year residence in Edo, feudal lords all over Japan sold their domestic products, such as rice, farm and aquatic products, in Osaka, where feudal lords built their warehouses and sales offices (kurayashiki), so local specialities were line up prosperously.
- 英語圏の魚市場や魚屋では、生食出来得る品質の魚介類を指して「サシミ・クオリティー(Sashimi Quality)」と呼称・表示することも一般的となりつつある。
- It is also becoming increasingly common for fish markets and shops in English-speaking countries to use the term 'sashimi quality' in reference to seafood that can be eaten raw.
- 一般には漬け上げた後は飯を除き、魚だけを食べるとされるが、地元ではペースト状に発酵した飯ごと食べる人も多いため、フナの身に付いたものの取り除き具合には注意がいる。
- Generally, it is said that, when funa-zushi is ready, the rice is removed and only the fish is eaten but since many local residents eat the fish together with the fermented rice of paste-like consistency, one needs to be careful as to how much rice should be taken off the fish.
- 生地の上に好みの具(豚肉かイカ天 (注・その他 生イカ、かき、もちなどは近年始まったものである))を載せ、天カスとネギと魚粉を少々振り、つなぎの生地を少しかける。
- Put your favorite ingredients on the dough (pork or fried squid - note: raw squid, oyster, mochi etc. have been added recently), sprinkle a bit of tenkasu, green onion, and fish powder and add a little dough as a thickener.
- 鵜が口にした魚は噛まずに丸呑みにするため、人の言葉の真偽などをよく考えずそのまま相手の言葉を信じ込んでしまうという意の「鵜呑みにする」という言葉の起源ともなった。
- Since cormorants swallow the whole fish without chewing it, the phrase 'Unomi ni suru (to swallow the whole thing like cormorants do)' was coined meaning to take someone's story on faith without ascertaining the truth.
- 細かく分けると、魚を塩漬けの後に表面の塩分を洗い流して改めて塩を振って焼いたものを指し、単に魚の身に塩を振ったたけでそのまま焼いたものは白塩焼きと呼んで区別する。
- To classify more specifically, shioyaki is the one in which fish is pickled in salt, after which its surface salt is washed away, then the fish is sprinkled with salt again and broiled, whereas shira-shioyaki is the one in which fish is simply sprinkled with salt before being broiled.
- 醒井渓谷の豊かな水を利用し、ニジマスを主に、アマゴ・イワナなど清流のみでしか生息することができない数々の淡水魚が生育されており、総面積は約19 ヘクタールである。
- Using the abundant water of Samegai Valley, freshwater fish that are found only in clean streams, such as red-spotted masu trout and Japanese char, as well as rainbow trout, are farmed in total land area of roughly 19 hectares.
- 最も一般的な鯖寿司である大阪府のバッテラや京都府の鯖の棒寿司、富山県の鱒寿司、鰺の押し寿司、秋刀魚寿司、鳥取県の吾左衛門寿し、広島県の角寿司、山口県の岩国寿司など。
- A group of Oshi-zushi includes, battera (mackerel sushi of Osaka) in Osaka Prefecture which is most popular Saba-zushi (rod-shaped sushi topped with mackerel), Bo-zushi (rod-shaped sushi topped with a large slice of fish) topped with mackerel in Kyoto Prefecture, Masu-zushi (round sushi topped with salmon) in Toyama Prefecture, Oshi-zushi topped with aji (Japanese horse mackerel), Sanma-zushi (sushi bar topped with saury), Gozaemon Zushi in Tottori Prefecture, Kaku Zushi in Hiroshima Prefecture, and Iwakuni Zushi (local pressed sushi in Yamaguchi Prefecture) in Yamaguchi Prefecture.
- また、沖縄には「バター焼き」と称する料理があるが、これは日本本土で一般的なムニエルのような切身のバターソテーではなく、マーガリンで風味を付けた魚の丸揚げのことである。
- In Okinawa there is a dish called 'Bata yaki' (sautéed with butter) that is a fish deep-fried whole in margarine for flavor, it is not, however, a fillet sautéed with butter, similar to meuniere, which is common in mainland Japan.
- 魚介肉及び内臓の約10%以上から飽和量の食塩を添加するのが一般的な製法とされてきたが、20世紀末頃からの健康志向に伴い、塩分が低い塩辛も製造・販売されるようになった。
- The common recipe was to add salt weighing from about ten percent to the saturation level of the flesh and guts of fish and shellfish; however, reflecting heath concerns since the end of the 20th century, shiokara with less salt has been produced and sold as well.
- また守貞漫稿には'平日より華やかに高く呼ぶ其の詞(ことば)に曰く「たいやたい、なまだこ、まだいー」と呼び行く也'と、魚売りのようすをうかがい知れる文章も残されている。
- The Morisadamanko also says 'a fish peddler walks around and cries lively everyday, saying 'sea bream, raw octopus, and red sea beam',' which allows us to guess what a fish peddler did.
- フグはその内臓などに毒(高級魚とされるトラフグなどにが体内に持つのはテトロドトキシンが広く知られている。またハコフグが持つパフトキシンもある)を持つため扱いが難しい。
- As pufferfish have poison in their internal organs (it is widely known that tiger puffer, which are recognized as an upmarket fish, have tetrodotoxin inside while trunkfish have puff toxin) it is difficult to deal with the fish.
- しかし、発酵が進んで酸味が付いてはいてもまだ飯粒が原型を留めた熟成途中のものを「なまなれ」または「なまなり」と呼んで、魚だけでなく周囲の飯も一緒に食べることもあった。
- However, even though it was being fermented and had an acid taste, if grains of rice maintained their original shape, the fish under maturation was called 'namanare' or 'namanari,' and was sometimes eaten along with its surrounding rice.
- 篠田統著『すしの本』(1970年)は、東南アジアの山地民の魚肉保存食を寿司の起源とあげ、高地ゆえ頻繁に入手が困難な魚を、長期保存する手段として発達したものとしている。
- 'Sushi Book' (1970) written by Osamu SHINODA described that preserved food of fish meat of hill folks in Southeast Asia was the origin of sushi, and was developed as a means of preservation of fish which was seldom available due to the highlands.
- 円筒状の茶碗にミツバ・干し椎茸・ギンナン・ユリ根・蒲鉾(主に板蒲鉾)・鶏肉・魚肉・エビ・アナゴ・貝などの具材と、溶き卵に薄味の出し汁を合わせたものを入れ、蒸し器で蒸す。
- When you cook Chawan-mushi, you put all ingredients such as mitsuba (Japanese honewort), dried shiitake (mushroom), ginkgo nuts, lily bulbs, slices of kamaboko (boiled fish paste) (mainly ita-kamaboko (fish paste on a wooden board)), some pieces of chicken and fish meat, shrimp, conger eel, and shell into a cylindrical bowl, pour beaten egg mixed with bland soup, and steam it in a steam cooker.
- 基本的な肉・野菜焼きをベースにソバ焼きあるいはモダン焼き、そして季節の魚介類をも加え、文字通り客の「お好み」に応じて鉄板の上で焼き、ビールや酒類のつまみとしても供した。
- Adding soba yaki (fried noodle), modanyaki or seafood in season, basically based on grilled meats or fried vegetables, okonomiyaki was grilled on an iron plate in accordance with the literal 'okonomi' (preference) of the customer and was also served as snacks to go with beer or alcoholic drinks.
- 俗にいう「かまとと」(かまとと振り)とは「かまぼこのことを『これは魚(とと)か』と聞く」ということから、無知・世間知らずを装ってかわいらしく見せる人(特に女性)を指す。
- So-called 'kamatoto' (kamatoto-buri, or feigning kamatoto) refers to the person (especially a woman) who tries to look cute by pretending to be ignorant or naïve, where he/she sees kamaboko and asks, 'Is this fish (toto)?'
- アユ、コイ、ニジマス、ハゼ、フナ、ワカサギなど主に淡水性の魚を、生のままあるいは素焼きした後、醤油、みりんにたっぷりの砂糖や水飴を加えた汁で「照り」が出るように煮たもの。
- After broiling mainly freshwater fish such as ayu (sweetfish), carps, gobies, crucian carps, and lake smelts without seasoning or as raw, simmer them in the soup with soy sauce, mirin (sweet cooking rice wine), and plenty of sugar and mizuame (starch syrup) to have 'teri' (glaze).
- 第六天社は金太郎親子が深く信仰しており、母の八重桐が赤いごはんや魚を捧げたりするのを真似て、金太郎はメダカを捕らえてきては生きたまま器に入れ、社前に捧げたといわれている。
- Kintaro and his mother had great faith in the Dairokutensha shrine and while his mother, Yaegiri, dedicated steamed rice with red beans, or fish, Kintaro caught killifishes and put the live fish in a bowl in front of the shrine as an offering.
- なお、鰯の場合、江戸時代に木綿生産などが盛んになって以後は、流通量的には油を絞った残りの利用としての肥料{魚肥類(肥料)鰯など油を絞った残りかす}が主体だったようである。
- Regarding sardines, after cotton growing became popular in the Edo period, sardines were mostly distributed as the fertilizer made from them (the raw materials was remains of the sardines whose oil was extracted).
- しかし、三世紀頃に編まれた『広雅』からは、それまで別の意味であった「鮨(魚の塩辛)」と同じものとされており、「鮓」があまりポピュラーな食べ物ではなかったことがうかがえる。
- However, after 'Guangya' (Expanded Erya) edited in around the third century, '鮓' (pickled fish) was defined to be the same as '鮨' (salted fish) which had been defined as being different, which showed that '鮓' was not such a popular food.
- 料理例は、鶏肉に小麦粉や片栗粉などを薄くまぶして油で揚げたもの、ワカサギやカレイ、タカサゴ(グルクン)などの白身魚、テナガエビやサクラエビなど小型のエビを利用した物がある。
- Examples of food prepared this way include fried chicken with a thin coating of batter made from flour or katakuriko (potato starch), fried fish using white meat fish, such as lake smelt, righteye flounder and double-lined fusiliers (gurukun), and fried shrimp using smaller prawns such as tenagaebi (oriental river prawn) and sakuraebi (a small pink shrimp).
- 特に焼き魚・玉子焼き・蒲鉾(以上の3つを総称して幕の内弁当三種の神器とも)・揚げ物・漬物・煮物は大半の幕の内弁当に入れられており、幕の内弁当の代表的なおかずであるといえる。
- In particular, broiled fish, a Japanese style omelet, kamaboko or fish sausage (the above together are sometimes called the three sacred imperial treasures of Makunouchi-bento), deep-fried food, Japanese pickles and boiled and seasoned food can be seen in many Makunouchi-bento as they are the typical accompanying dishes of Makunouchi-bento.
- また、法要における精進料理では魚などの生臭物が禁じられているが、仏事でない贈答品においては、精進でないことを示すため、生臭物の代表として熨斗を添えるようになったともされる。
- While it is forbidden to use fish in vegetarian cuisine served at Buddhist memorial services, noshi abalone is used as gifts for non-Buddhist celebrations as typical seafood to distinguish these celebrations from Buddhist ceremonies.
- 薪オーブンは、日本では『魔女の宅急便 (スタジオジブリ作品)』で魚のパイを焼くシーンに登場したので、実物は見たことは無くても、どんなものかイメージし易い人も多いことだろう。
- A wood-fired oven in the scene where a fish pie was being baked in 'Kiki's Delivery Service' (produced by Studio Ghibli, Inc.) so people in Japan might be able to imagine what it was like even if they have not seen the real thing.
- なお相撲部屋においては常食となっているため、中に入っている具も取り立てて、これが入ってなければならないというものはないが、タンパク質摂取のため肉や魚が具の中心となっている。
- Although there is no rule for ingredients, meat and fish are mostly used for the chankonabe to take protein because it is a regular diet in sumo stables.
- 新鮮な獣や鳥の肉・魚を切り取って生のまま食べることは人類の歴史とともに始まったと言ってよいが、人類の住むそれぞれの環境に応じて、生食の習慣は或いは残り、或いは廃れていった。
- It is safe to say that humans have eaten raw meat and fish throughout their evolution, but the practice was either continued or abandoned by different groups depending on the environments in which they lived.
- 江戸時代に、紀伊国印南浦(現和歌山県日高郡 印南町)の甚太郎という人物が燻製で魚肉中の水分を除去する燻乾法(焙乾法とも)を考案し、現在の荒節に近いものが作られるようになった。
- In the Edo period, a man called Jintaro in Inamiura, Kii Province (the present Inami-cho, Hidaka-gun, Wakayama Prefecture), devised the smoke seasoning method (also called the roast seasoning method), which removed the moisture from the fish by smoking, thereby making the product similar to today's arabushi.
- 地方によって若干調理法は異なるが、軽く湯引きした物や、マリネ状にしたもの、そのまま生のウニや白身魚のような魚介類を、ライムや塩、生姜などの薬味、チリソースなどと和えて食する。
- The preparation methods differ slightly between different regions, but slightly boiled or marinated ingredients are eaten with raw sea urchin or white-fleshed fish that has been flavored with condiments such as lime or salt and ginger and then seasoned with chili sauce.
- たたみいわし(畳鰯)は、カタクチイワシの稚魚を洗い、生のままあるいは一度ゆでてから、葭簀(よしず)や木枠に貼った目の細かい網で漉いて天日干しし、薄い板状(網状)に加工した食品。
- Tatami-iwashi is a processed food of baby sardines whose production process consists of cleaning and sifting, either before or after boiling, with a reed screen or fine mesh on a wooden frame, then drying them in the sun and forming them into a thin sheet (net-like).
- - 時節や年中行事に必要な縁起物である木の実や葉っぱや野菜、魚(地域によっては普段は禁じられていた獣肉など)などのいわゆる、季節物・消え物(きえもの)を市や縁日で販売していた。
- This term was used to refer the selling of lucky charms required for times or annual events, what is called, seasonal items or items that would only be used once such as nuts, berries, vegetables, fish (and, depending on the district, meat, which was normally banned) at markets or festivals.
- 簡易な屋台ではスイカ、パイナップル、パパイヤなどの果物、オレンジ、ココナッツ、ロンガンなどのジュースや豆乳などの飲料、魚のすり身のチップスや焼き鳥など様々なものが売られている。
- Malaysian simple street stalls sell: Fruits such as a watermelon, pineapple, papaya; Juice such as: Orange juice, coconut juice, and longan juice; Beverages such as soymilk; there are other foods such as: fish paste chips and yakitori (grilled chicken).
- その一方で魚など食材の買い付けでは鮮度の面から中間業者が介在しにくく、現代のように小分けした流通形態が無かった時代には、マグロでも「一本」という単位で仕入れられることもあった。
- On the other hand, it is difficult for middlemen to intervene in the purchase of foods such as fish and so on because of the need for freshness, and when there were not minutely divided circulation systems as there are now, even tunas were sometimes purchased in units of one fish.
- 具は切り身の鮭、川魚の甘露煮、舞茸、ワラビ、きゃらぶき、紅ショウガ、田麩、しめさば、キュウリ、漬け物のみじん切りなどバラエティに富んでいるが、地方がら山の幸が中心となっている。
- The ingredients have a wide variety including sliced salmon, kanroni (a dish boiled in a syrup) of freshwater fish, maitake mushroom, bracken, kyarabuki (stalks of butterbur boiled in soy sauce), red pickled ginger, denbu (mashed and seasoned fish, flesh of whitefish and shrimp that has been boiled, shredded, parched, seasoned, and colored red), shimesaba (salted and vinegared mackerel), cucumber, minced pickles, and so on; they are mainly Yama-no-sachi (edible wild plants and freshwater fish) since the regions are surrounded by high mountains.
- また豚肉、かまぼこ、こんにゃく、しいたけなどを白味噌仕立てにしたイナムドゥチや、魚汁(さかなじる)という魚(まるごと、あるいはぶつ切り)を具材とした味噌汁などもポピュラーである。
- Also miso soup such as Inamuduchi made with ingredients like pork, kamaboko (fish sausage), konnyaku (a gelatinous food made from devil's-tongue starch), shiitake mushroom and seasoning with white miso, and sakanajiru made with fish (whole or chunks) are popular.
- 魚類防疫協力員は、養殖水産動植物の伝染性疾病の予防に関する事項につき、都道府県の施策に協力して、養殖をする者からの相談に応じ、及びこれらの者に対する助言その他の民間の活動を行う。
- The Fish Epidemic Prevention Assistants shall respond to the consultations had with aquaculture farmers, give advice to the farmers, or engage in private activities for the prevention of infectious diseases in farmed aquatic animals and plants to promote the policies of the prefecture concerned.
- 前述のように、鯨肉は戦国武将の友好のための贈答品とされたり、食材の格付けとして魚の中で最高位にあった事など高い評価を受け、正月や節季など縁起に係わるものとしての地位を有していた。
- As described above, whale meat was used as a gift among busho (Japanese military commanders) in the Sengoku period, was ranked number one of the fishes in a rating of foodstuffs, and was positioned as an item to be used on auspicious occasions, such as the New Year and the ends of seasons.
- 第1遊撃隊司令官の命により「浪速」艦長の東郷平八郎大佐は「高陞号」に停船を命じて臨検を行うように発砲し、清国兵が停船命令に従わないため、魚雷で「高陞号」を撃沈する(高陞号事件)。
- Under the order from the commander of the first commando unit, Heihachiro TOGO, the commanding officer of 'Naniwa' requested 'Kowshing' to stop for inspection after warning fire, but when Qing soldiers ignored, he torpedoed the steamship (Kowshing Incident).
- 代表的なものとしては京都においては後の西陣の源流となった大舎人の織手座や祇園社の綿座・錦座、北野社の麹座、山城大山崎の油座、摂津今宮の魚座、鎌倉の材木座、博多の油座などがあった。
- The major za were the orite-za (guild of weavers) in Otoneri, Kyoto, which became the origin of the later Nishijin brocade (high-quality silk fabrics produced in the Nishijin district of Kyoto), the wata-za (cotton guild) and the nishiki-za (brocade guild) which were under the umbrella of the Gion-sha Shrine, the koji-za (rice malt guild) under the Kitano-sha Shrine, the yu-za (oil guild) in Oyamazaki, Yamashiro Province, the uo-za (fish guild) in Imamiya, Settsu Province, the zaimoku-za (guild of lumber dealers) in Kamakura, and the yu-za (oil guild) in Hakata.
- 中国の中華料理店でも順徳魚生の様にたれや薬味と和えて食べる料理だけでなく、イセエビやサーモンなどを切り分けて、練りわさびをたっぷり入れた醤油につけて食べる事が一般的になっている。
- Restaurants in China sell not only the Shunde style 'yu sang' dishes which are served with a sauce and condiments but also commonly serve dishes including Japanese spiny lobster and salmon with soy sauce mixed with plenty of wasabi paste.
- 近年は香港の海鮮料理やヌーベルシノワの流行もあり、海水魚を使って出す店が中国でも増えており、また、伝統的な味付けにとらわれず、サラダドレッシング風のたれが使われる例も多くなった。
- The recent popularity of seafood and nouvelle chinois cuisine in Hong Kong has seen an increase in the number of restaurants in China offering this dish prepared using saltwater fish; most of such restaurants use sauces in the style of salad dressings instead of traditional seasonings.
- 塩辛(しおから)は、魚介類の身を、多くの場合その内臓とともに塩漬けにし腐敗を防止するとともに、酵素(自己消化酵素及び内含する微生物が持つもの)によって発酵、熟成した保存食品である。
- Shiokara is a preserved food made from flesh of seafood, salted mostly with the guts in order to prevent rot, fermented and matured with the aid of enzymes (an autolyzed enzyme and ones possessed by the internal microorganisms).
- スープは、魚介系と鶏ガラを使った和風の味付けのラーメンで、他府県の人間が京都を勝手にイメージして作った物であり、実際に、京都で一般に食べられているラーメンとは全く異なった物である。
- This ramen uses a seafood and chicken bone broth soup suited for Japanese taste, and was created by people from other prefectures based on their perception of Kyoto, and is entirely different from ramen commonly eaten in Kyoto.
- 1903年(明治36年)に建てられた旧舞鶴海軍兵器廠魚形水雷庫であったものが現在は赤れんが博物館として活用されている他、旧雑品庫並損兵器庫も現在は舞鶴市政記念館として活用されている。
- The former Maizuru Naval Arsenal Fish-type Torpedo Warehouse, built in 1903, now forms the World Brick Museum, and the former Maizuru Naval Arsenal Miscellaneous Articles and Damaged Weapons Warehouse is currently used as Maizuru City Commemoration Hall.
- 舞鶴かまぼこは近畿北部の海の玄関口である舞鶴港を擁する舞鶴市の名産品で、舞鶴近海の日本海沿岸で獲れた魚(シログチ等)をすり身にし伝統製法で作られている蒲鉾で、贈答品として人気がある。
- Maizuru Kamaboko is a specialty of Maizuru City, having Maizuru Port, as the sea gateway in the northern part of the Kinki region, and the kamaboko is made by traditional methods, mincing fish (including white croakers) caught along the coast of the Japan Sea near Maizuru, and it is popular as a gift item.
- 昔から文化の中心として栄えていた京都は、地理的に海から遠いことから魚介類の入手が難しく、その代わりとして多くの寺社による精進料理が発達したため、味わい深い野菜が地元で育成され続けた。
- In Kyoto, which has been flourishing as a cultural center from ancient times, it was difficult to procure seafood because of its inland location, specifically, its remoteness from the sea, and therefore vegetarian cuisine was developed at many Buddhist temples and Shinto shrines, which led to the continuous cultivation of flavorful vegetables in Kyoto.
- - タイ,サワラ,ヒラメ,スズキ,アジ,サバなど好みの魚を刺身ほどに切ってかぶるくらいの酢につけ,塩を少々くわえ,はぜて白くなったら引き上げ,残り酢を酒または味醂,砂糖などで調味する。
- Slice desired fish such as sea bream, Japanese spanish mackerel, flatfish, Japanese seaperch, horse mackerel and mackerel into about the size of sashimi (slices of raw fish) pieces, soak them in enough vinegar to cover and add a bit of salt, when they are whitened, pull them out and season the left vinegar with sake/mirin and sugar.
- 天ぷらの具は材料に制限が少ないため、その種類は非常に多いが、エビ・イカ・マアナゴ・キス (魚)などの魚介類の天ぷら数種にシシトウ・カボチャ・サツマイモなどの野菜天を数種添える事が多い。
- There is very little restriction on the type of food that can be deep-fried as tenpura, including seafood such as shrimp, squid, sea eel and sand borer, which are accompanied by vegetables such as small, deep-fried sweet peppers, pumpkin and sweet potatoes.
- この市場は鮮魚・塩干・青果などを中心に食料品全般を扱う総合食品卸売市場となっており、冬はアマダイ(ぐぢ)、夏はハモや京野菜を中心に小売業者や料亭の求めに応じ多種多様な食材を卸している。
- This is a comprehensive food wholesale market dealing with all kinds of food including mainly fresh fish, dried-salted fish, and fruits and vegetables, and it distributes a variety of food by request from retailers and restaurants, such as tilefish in winter and conger pikes and Kyoto vegetables in summer.
- 調は、その地域の特産物で、一定量の絹、あしぎぬ、糸、綿、布などの繊維製品、塩、鰒、海藻、堅魚などの海産物や鉄、それに調副物として油、染料、海産物、山の幸など、様々な物品から成っていた。
- Cho were the special local products of an area that consisted of a variety of goods, including fiber products such as silk, thick silk fabric, threads, cotton and cloth, marine products such as salt, abalone, seaweed and katauo (solid dried fish), iron, as well as Cho no sowaritsumono (the subordinate tax to cho [a tax paid by tribute]) such as oil, dyes, marine products and mountain vegetables.
- 金魚が泳げるくらい薄い酒ということで金魚酒と名づけられたこのような酒を取りしまるために、昭和15年(1940年)にアルコール濃度の規格ができ、政府の監査により日本酒級別制度が設けられた。
- In order to police such kinds of sake, which were called goldfish sake because it was thin enough for goldfish to live in, the government determined a sake grading system which showed the standard of density of alcohol and audited it in 1940.
- 本来は魚介類をタネとした物のみを天麩羅と呼び、野菜をタネとした物は「精進揚げ」(しょうじんあげ、しょうじあげ)と呼び区別されるが、現在では精進揚げも含めた総称として天ぷらが使われている。
- In order to distinguish from each other, originally, deep fried battered seafood as neta was only referred to as tempura and deep fried vegetables were referred to as 'Shojin-age,' but the term of tempura is currently used as a general description to refer to tempura including the Shojin-age.
- 関西では江戸時代以降、「作り身」「お造り」などというようになったが、これは「作る」という動詞に調理するという意味があるため、魚の切り方を「-作り」という表現で示すようになったことによる。
- In the Kansai region, from the Edo period, sashimi came to be known by other names including 'tsukurimi' and 'otsukuri,' which both consist of the verb 'tsukuru' (literally, to make), since this verb also has the meaning of 'to prepare food', which caused the expression '-tsukuri' to refer to the way of slicing fish.
- 新鮮な魚介類などの切り身・むき身や、サバ(酢締めしたもの)・マアナゴ(煮付もしくは焼いたもの)等調理を加えたもの、卵焼きを切り分けたもの等の具を、手のひらで酢飯の上に乗るよう握ったもの。
- This sushi is bite-sized vinegared rice topped with sliced or shucked fresh seafood, cooked seafood such as mackerel (marinated in vinegar), conger (cooked in soy sauce or grilled) or other ingredients such as sliced omelet (a Japanese style omelet) and so on which is formed by hand.
- 例えば、成長の早い魚類では、生まれた当年の魚、2年目の魚、3年目の魚…が、同じ時期に漁獲されると、それぞれ体の大きさが一回り以上異なるので、それらをはっきりと大きさで区別できることがある。
- Rapidly growing fishes of the same kind that differ in age can be easily distinguished from one another by size when they're caught, because the size may more than double within a year.
- 「にじみ出る液がそれを護持する」ならば「へしこ」は魚の腐敗を防ぎ長期保存する古代人の知恵であり、「にじみ出る液がそれを生成する」の意味ならば、独特のうまみを生み出す技法ととることもできる。
- If the word means 'the liquid coming out maintains it,' 'Heshiko' is a piece of ancient wisdom to prevent fish from rotting and to preserve them for a long time, while if the word means 'the liquid coming out creates it,' it can be understood as a means to create its unique flavor.
- 一般的な具材…キャベツ(大量に)、モヤシ、カツオの粉(魚粉)、豚肉(バラ肉等の脂が多目の部位のスライス、)、やきそば(ほとんどがラーメン)、うどん、鶏卵(目玉焼きより薄めに伸ばして載せる)
- Common ingredients: cabbage (large amount), bean sprouts, bonito powder (fish powder), pork (slices of parts that include relatively much fat in the pork back ribs and so on), yakisoba (mostly ramen), udon, hen's eggs (spread more thinly than sunny-side up eggs).
- 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.'
- また、馬刺し、鶏刺し、レバー (肝臓)刺し、こんにゃく刺し、タケノコ、生ゆばといった、肉や野菜、植物性食品など、魚介類以外のものであっても、生のまま切り身にした料理を刺身ということもある。
- In addition to fish, the word sashimi is sometimes used to refer to any meat or plant food that is eaten raw, such as basashi (horsemeat sashimi), torisashi (chicken sashimi), rebasashi (liver sashimi), konnyakusashi (konjac (alimentary yam paste, devil's tongue) sashimi), and takenoko (bamboo shoot) and namayuba (raw tofu skin).
- 軍港の街として発展した舞鶴市が、旧日本海軍が利用していた舞鶴赤レンガ倉庫群を活用したイベントで、舞鶴が発祥といわれる肉じゃがや海軍料理などのグルメコーナーや日本海でとれた魚介類などの物産展。
- Maizuru City developed as a naval port town and this festival is an event that uses the Maizuru Aka-renga Soko-gun (red-brick warehouses of Maizuru) that the Imperial Japanese Navy was using: the gourmet corner displays Nikujaga (simmered meat and potatoes) and naval dishes; the local product exhibition introduces seafood taken from the Japan Sea and other local production.
- 確実な記録として最古の物は、10世紀の文人・陶穀が残した『清異録』(965年)において、当塗(安徽省太平府の都市)の漁民が「魚を捕らえるのに非常に機敏な鵜を使う」と記述されているものである。
- The oldest certain record is a description that the fishermen in Toto (city of Taihei-fu (Taihei district) (太平府), Anki-sho (Anki province)) 'use very alert cormorant for fishing' in 'Seiiroku (清異録)' (965) written by Koku TO (陶穀), a literary man in the 10th century.
- 具材は、白菜や葱などの野菜類、大豆製品(厚揚げ、焼き豆腐、油揚げ)、練り物類(はんぺん、ちくわ)、エビや魚、貝などの魚介類、肉類(牛、鳥、豚)、キノコ類など、ほとんど何でもアリといってよい。
- Varieties of ingredients, or almost anything else, are cooked in Yosenabe: vegetables such as Chinese cabbage and Welsh onion; processed-soybean products (atsuage [thick fried tofu], yakidofu (grilled tofu), abura-age [deep-fried tofu]); fish-paste products (hanpen [a cake of ground fish combined with starch and steamed], chikuwa [fish sausage]); seafood such as prawn, fish, or shellfish; meat (beef, chicken, or pork); and mushrooms.
- ハモの水揚げが多くない京都においてなぜハモを食べる文化が発達したかについては、輸送技術が発達していなかった頃、夏に京都まで生きたまま輸送できた、生命力の非常に強い数少ない魚だったことによる。
- The reason why Kyoto, even though conger pike is not caught in the area so much, has developed a tradition to eat it is because it is one of the handful of fish with very strong vitality which could be transported live to Kyoto in the summer before modern high-speed transport developed.
- 静岡県の焼津からは1889年(明治22年)の東海道本線開通以後、鉄道輸送により東京・大阪など大都市まで流通させるようになったが、鮮魚よりも日持ちする生利節でも腐敗してしまうことがあったという。
- From Yaize in Shizuoka Prefecture, since the opening of the Tokaido Main Line in 1889, it had become distributed even to the metropolitan areas of Tokyo and Osaka, but sometimes namaribushi became rotten although though it could be kept longer than than fresh fish.
- 農林水産大臣は、毎年度、溯河魚類のうちさけ及びますの個体群の維持のために独立行政法人水産総合研究センター(以下「センター」という。)が実施すべき人工ふ化放流に関する計画を定めなければならない。
- For each fiscal year, the Minister of Agriculture, Forestry and Fisheries shall establish a plan concerning the artificial hatching and stocking to be executed by the Fisheries Research Agency (hereinafter referred to as 'Agency') for the maintenance of the population of salmon and trout among anadromous fish.
- 魚の型をした高さ約18mの竹でつくられた舟型の万灯籠に、愛宕山にある愛宕神社 (舞鶴市)から運んできた神火を点火し、伊佐津川の中に立てて回転させ、海神様の怒りを静めたところから始まったとされる。
- It is said to have originated when the 18-meter tall Mandoro Lantern, made of bamboo in the shape of a fish was lit with the sacred flame brought from Atago-jinja Shrine on Mt. Atago (Maizuru City), put in the Isatsu River, and rotated to appease the wrath of the sea god.
- 具体的にはある程度保存の利くアルコール飲料(ビールやウィスキーなど)、コーヒー、ハム・ソーセージといった食品が多いが、クール便(冷蔵輸送)の拡充によって魚介類や牛肉などの産直生鮮食品も利用される。
- For example, preservable foods such as alcohol (beer or whiskey), coffee, ham, and sausage are usually preferred, but also fresh food such as sea food and beef are used as refridgerated transportation has become available.
- 水分を40%程度含み、保存期間に制限があるため、長期保存が可能な鰹節よりも生産量は少なく、鉄道での輸送が始まるまでは生産地周辺の地域、鮮魚より少し広い程度の範囲にしか流通させることができなかった。
- Because freshness is limited, as it contains about fourty percent water, the amount of the product was less than for dried bonito which could be stored for a longer time, and product can only be distributed near the place of production, a little larger area than for fresh fish until transportation by railway began.
- 丸太町・竹屋町・夷川・二条・押小路・御池、姉小路・三条・六角・蛸薬師・錦・四条・綾小路・佛小路・高辻・松原・万寿寺・五条、雪駄屋町(今の楊梅通)・魚の棚、六条、七条・八条・九条の横の通りをうたう。
- Names of streets running horizontally in Kyoto are included as follows: Marutamachi, Takeyamachi, Ebisugawa, Nijo, Oshikoji, and Oike; Anekoji, Sanjo, Rokkaku, Takoyakushi, Nishiki, Shijo, Ayanokoji, Bukkoji, Takatsuji, Matsubara, Manjuji, and Gojo; Settayacho (current Yobai-dori Street) and Uonotana; Rokujo; Shichijo, Hachijo, and Kujo.
- 仏教では、法華宗・日蓮宗の団扇太鼓以外では太鼓を使うことはあまり見られず打楽器としてはもっぱら木魚(法華宗・日蓮宗では木柾)と鈴が使われるが、大規模な行事には銅鑼や鉦鼓などと一緒に太鼓が用いられる。
- In Buddhism, the Japanese drum is not so often seen to be used except for the round fan drum in the Hokke and Nichiren Sects; as far as percussion instruments are concerned, the mokugyo (a fish-shaped small wooden gong) and the bell are exclusively used (the Hokke and Nichiren sects, however, use mokusho (a round small wooden gong) instead of mokugyo), nevertheless for a large-scale event, the Japanese drum is used with the metallic gongs and metallic drums.
- しかしながら、上代様に対する知識の普及に力を傾倒した「難波津会」(なにはづかい)が明治23年(1890年)に三条実美、東久世竹亭、小杉榲邨、高崎正風、大口周魚、阪正臣、田中光顕らによって創設された。
- However, 'Naniwazu-kai' (an association) was established to promote the diffusion of knowledge about Jodai-style in 1890 by Sanetomi SANJO, Chikutei HIGASHIKUZE, Sugimura KOSUGI, Masakaze TAKASAKI, Shugyo OGUCHI, Masaomi BAN, and Mitsuaki TANAKA.
- 蒲鉾(かまぼこ)は、主としてタラスケトウダラなどの白身魚のすり身を主原料とし、塩分を加えて加熱することにより、木の板(臭みのないモミ、シラベなどの木が好まれる)の上にゲル化させて製造した魚肉練り製品。
- Kamaboko, whose main ingredient is pasted whitefish such as codfish or walleye pollack, is made by mincing whitefish meat, adding salt, heating and turning it into a gel on a wooden board (wood types such as fir or Abies veitchii, which have no odor, are preferred).
- オランダで1832年(天保3年)に刊行されたシーボルト著の「江戸参府紀行」によれば鯨は水揚げされたあと、鯨肉など食用にされる部分は各々の魚商が買い上げ新鮮なうちに、日本中の港に運ばれたと記述している。
- 'Edo Sanpu Kiko' written by Siebold and published in 1832 in the Netherlands includes the following description: After whales were captured, their eatable parts were bought by fish-mongers, and were carried to various ports in Japan while the meat was still fresh.
- 現在、江戸時代から発達した絢爛豪華な火鉢は、装飾植木鉢、プランターカバーとしての需要があり、また凡庸な火鉢もリサイクル用途として、庭先などで中に水を張り金魚などの大型の金魚鉢として、使われることも多い。
- Luxurious hibachi developed since the Edo period are now in demand as decorated flower pots or planter covers, and simple hibachi are often recycled for use as goldfish bowls in gardens.
- この法律において「漁業等付随行為」とは、水産動植物の採捕又は養殖に付随する探索、集魚、漁獲物の保蔵又は加工、漁獲物又はその製品の運搬、船舶への補給その他これらに準ずる行為で農林水産省令で定めるものをいう。
- The term 'incidental actions to fishery' as used in this Act shall mean such actions as search and collection of fish, preservation or processing of catches, transportation of catches or their products and supply to vessels which are incidental to gathering, taking or culture of aquatic plants and animals and other equivalent actions as provided by Ordinance of the Ministry of Agriculture, Forestry and Fisheries.
- Fishery Incidental Acts as used in this Act mean acts that are incidental to the harvest or cultivation of aquatic animals and plants such as the search for fish, collection of fish, storage or processing of fish catches, transport of fish catches or products made therefrom, supply to vessels and other similar acts and that are provided for in the Ordinance of the Ministry of Agriculture, Forestry and Fisheries.
- ただし、京都以外で言うところの「あっさり系」とは異なる(通常、あっさり系ラーメンとは中華料理店などで出される汎用鶏ガラスープを使った、いわゆる「中華そば」、もしくは鶏ガラ+魚介系の東京風ラーメンを指す)。
- However, it is different from the 'plain type' in other areas than Kyoto (normally, a plain type ramen means what is called 'Chinese noodle' using a general chicken bone broth as served in a Chinese restaurant or the like, or Tokyo-style ramen using chicken broth + seafood broth).
- 広島風では、キャベツの甘みだけで十分な旨みをまかなうため、関西風と異なり生地にだし汁を混ぜたり(生地の上には魚粉を散らすこともある)、上に鰹節を振り掛けることは少なく、卓上にも花がつおはあまり置かれない。
- As Hiroshimafu-okonomiyaki covers the taste sufficiently only with the sweetness of cabbages, unlike Kansaifu-okonomiyaki they do not mix the dashi broth soup in the dough (fish powder is sometimes strewn on the dough), is rarely strewn with sliced dried bonito and dried bonito shavings because they are not often put on the table.
- 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.'
- そもそも京都は、コイのような淡水魚を除けば新鮮な魚介類が得られにくいため、いわゆる江戸前の新鮮な魚介類が豊富に手に入る江戸で、刺身のような鮮度のよい魚介類を必要とする料理が発達するのは当然のことであった。
- It was originally the case that fresh fish was difficult to obtain in Kyoto (with the exception of freshwater fish such as carp), so it was only natural that food like sashimi, which required fresh seafood, would develop in Edo, where there was an abundant supply of fish known as 'Edomae' (the sea near Edo).
- - 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.
- また糸魚川静岡構造線以東は焼き餅で、西は焼かずに入れるという傾向があるものの、個別の地域差が大きく、これだけで割り切れるものではないが、日本の東西の食習慣の違いを表わす例としてよく持ち出されるものでもある。
- There is a slight regional tendency that mochi are baked before being used in zoni in the areas to the east of the geotectonic line of Shizuoka-Itoigawa. the fact that they are not baked in the areas to the west of the line is often mentioned to point out a difference in eating habits between the east and the west in Japan, however, the difference is not so distinctive, because regional variations also exist within each area.
- テーブルに出された後で、出席者が口々に「撈起」(ローヘイ)、「發」(ファーッ)などと唱えながら箸で混ぜ合ってから食べ、商売で儲かることを祈願するので、この食べ方は「撈魚生」(ローユーサーン)と呼ばれている。
- After being served at the table, diners proceed to mix the ingredients with their chopsticks while saying 'lou hei' or 'Fa' before eating, a style of eating known as 'lou yu sang' that is done in order to wish for prosperity in business.
- 生の魚や海苔にあった抵抗感を覆してブームといわれるまでになったのは、寿司は低脂肪で健康的な食べ物というイメージが定着したことの他、カウンターをはさんで職人と対面して注文するという形式のおもしろさがあげられる。
- Reasons why the resistance to raw fish and dried laver was removed and sushi grew to the extent of being called a boom were that an image that sushi was low in fat and a healthy food took root, and the style of ordering sushi to a sushi chef face-to-face over the counter interested them.
- また愛知県名古屋周辺の特徴的なお雑煮では、餅とコマツナの一種である「もち菜」(正月菜とも呼ばれる)を入れて醤油の澄まし汁仕立てで鰹節をかけたものがあり、富山県ではそれに加えて魚や蒲鉾などを入れて食べるものがある。
- Zoni unique to the Nagoya area in Aichi Prefecture contains mochi, a type of brassica rapa called 'mochina' (also called 'shogatsuna') with a soy-sauce soup sprinkled with shaved bonito, and in Toyama Prefecture fish or boiled fish paste is also added.
- 食用にする際は、長い耳を羽根に見立て味が鳥に類似していることから、鳥類の一種としてのウサギや、海に棲むクジラを魚類として認識していたことから、山鯨としてのイノシシのような一部を除き、主に鳥類や魚介類を摂ってきた。
- For food, mainly birds and seafood had been eaten except for rabbits regarded as a kind of birds because of the long ears resembling feathers and the taste similar to that of birds, and wild boars regarded as mountain whales (whales living in the sea were regarded as a kind of fish).
- アマダイ、マナガツオ、ブリ、サワラ、カマスなどの魚の切り身や鶏肉などを、醤油、酒、みりんを111であわせ、ユズの輪切りを加えてつくった漬けダレである「ゆうあん地」に数日間漬けこみ、汁気を切った後に焼き上げたもの。
- Fillet of fish such as tilefish, butterfish, yellowtail, Japanese Spanish mackerel, or Japanese barracuda as well as chicken are marinated for several days in a sauce called 'yuanji,' which is made of equal amount of soy sauce, sake, and mirin (a type of sweet sake used in cooking) with round slices of citron, then grilled after draining excess liquid.
- ところが、この歌垣の場面は『古事記』に、袁祁王(をけのみこ、後の顕宗天皇)が菟田首(うだのおびと)の娘の大魚(おうお)をめぐって、志毘臣(しびのおみ、『日本書紀』の平群臣鮪に相当)と争ったこととして記されている。
- However, according to 'Kojiki,' Oke no Miko, later Emperor Kenzo and Shibi no Omi (corresponding to HEGURI no Omi Shibi in 'Nihonshoki') competed each other at the poetry reading party to get Ouo, the daughter of Uda no Obito.
- 中国広東省仏山市の順徳区や南海区周辺では、薄切りにしたソウギョなどの淡水魚または海水魚に、ネギ、ラッカセイ、ニンニク、唐辛子、ゴマなどの薬味をのせ、醤油や酢などで和えて食べる「魚生」(ユーサーン)という料理がある。
- The area comprising the Shunde and Nanhai districts of Foshan City in China's Guangdong Province is known for a dish called 'yu sang' (literally, raw fish), which consists of freshwater fish such as grass carp as well as saltwater fish topped with condiments such as spring onion, peanuts, garlic, hot pepper and sesame, dressed with soy sauce and vinegar.
- 溯河魚類の通路となつている水面に設置した工作物の所有者又は占有者(第二十四条第一項の規定による除害工事の命令を受けた者を除く。)が、当該水面において、第二十三条第二項に規定する施設を設置し、又は改修するのに要する費用
- Expense required for owners or possessors of structures established in the water surface that constitutes the route for anadromous fish (excluding those who are ordered to carry out work to remove the interference pursuant to the provision of paragraph 1 of Article 24) to establish or repair the facility set forth in paragraph 2 of Article 23 in such water surface;
- 石毛直道・ケネス・ラドル著『魚醤とナレズシの研究 モンスーン・アジアの食事文化』(1990年)では、東北タイ王国やミャンマーあたりの平野部をあげ、水田地帯で稲作と共に成立した魚介類の保存方法が後に伝わったとしている。
- 'Dietary Culture in Monsoon Asia based on the Research on fish sauce (soy sauce-like fish sauce) and Nare-zushi' (1990) written by Naomichi ISHIGE and Kenneth RUDDLE took plains in the northwestern part of Kingdom of Thailand and in Myanmar for instance, and described that the method to preserve seafood which was established along with rice cropping in paddy lands was handed down to subsequent generations.
- その居城である坂戸城は、越後府中(現在の上越市直江津地区)と関東平野を結ぶ陸上交通の抑えとして、また、魚野川を利用した河川交通の要所として、さらに魚沼の穀倉地帯を擁する経済上の要地として、重要な役割を担うこととなった。
- The Sakato-jo castle which the clan used as its base played important roles because of the following reasons: It was located at a place enabling the control of overland traffic connecting Echigo-Fuchu (present Naoetsu area of Joetsu City) and the Kanto Plain, was located at a strategic place for traffic using the Uono-gawa River and was also at a strategic place economically, centering on rice production in the Uonuma area.
- アジ、イワシ、カジキ、カツオ、カレイ、 カンパチ、コノシロ(江戸前寿司におけるコハダもしくはシンコ)、サケ、サバ、サワラ、サンマ、スズキ (魚)、鯛、ハマチ(ブリ)、ヒラマサ、ヒラメ、マグロ(トロ)、メカジキ、アイナメ
- Japanese horse mackerel, sardine, marlin, bonito, right-eyed flounder (any fish of family Pleuronectidae), amberjack, Konoshiro (classified under the order of Clupeiformes Clupeidae) (spotted shad or shinko (a medium-sized Konoshiro gizzard shad) in Edomae-zushi), salmon, mackerel, great amberjack, saury, Japanese seaperch, sea bream, Hamachi (young yellowtail called in the Kansai area) (adult yellowtail), gold-striped amberjack, flatfish, tuna (fatty portion of tuna belly), swordfish, and rock trout
- 当時の詳しい製法を知る資料には乏しいが、魚(または肉)を塩と飯で漬け込み熟成させ、食べるときには飯を除いて食べるなれ寿司「ホンナレ」の寿司と考えられている(ただ、熊野地方には「本馴れ鮓」と称するヨーグルト状の鮓がある)。
- Although materials were scarce to learn the detailed process used at that time, it is believed that sushi originated from 'honnare' sushi (genuine fermented sushi) referring to Nare-zushi which was made by fermenting fish (or meat) with salt and rice, and was eaten after removing rice (Kumano region has yogurt-like 鮓 (sushi) called 'Honnare-zushi,').
- 藤原山蔭が鯉をさばいて以来の伝統と言われる技法を烏帽子・直垂をまとった姿で再現し、庖丁と真魚箸(まなばし)のみを用いて、鯉・鯛・鰹などの素材に一切手を触れることなくさばいていくもので、各地の神事などで奉納されることがある。
- The technique which is described as a tradition harking back to a time when FUJIWARA no Yamakage cleaned carp is revived by a performer in a lacquered hat and hitatare (samurai's large square-cut coat with cord laced sleeve edges) cutting and trimming such material as carp, sea bream, and bonito without touching the fish by using only a kitchen-knife and manabashi (type of long chopsticks used in the preparation of fish), which is sometimes dedicated on ritual occasions throughout Japan.
- この法律において「保護水面」とは、水産動物が産卵し、稚魚が生育し、又は水産動植物の種苗が発生するのに適している水面であつて、その保護培養のために必要な措置を講ずべき水面として都道府県知事又は農林水産大臣が指定する区域をいう。
- Protected Water Surface as used in this Act means a water surface where aquatic animals lay eggs, juvenile fish grow or where it is appropriate for seeds and seedlings of aquatic animals and plants to generate and is designated by a prefectural governor or the Minister of Agriculture, Forestry and Fisheries as a water surface for which necessary measures should be taken for its protection and culture.
- 元々は南米に連れてこられた奴隷たちが、主人の目を盗んで、ばれないように陰に隠れて盗んだ魚介類をそのままライムや塩などをかけてガブついて腹に収めていた奴隷料理が起源と言われており、それが発展して現在の一般的な家庭料理になった。
- It is said that this dish originated with slaves that had been taken to South America--they would hide in the shadows so as not to be discovered and quickly eat their stolen fish with lime and salt--and their preparation method became common in households throughout the region.
- 根菜類や芋類、こんにゃく、コンブ、油揚げなどを甘辛く煮たものをこう呼ぶことが多いが、煮しめにされる具材はその地方や季節でさまざまであり、肉類、ちくわやかまぼこなどの水産練り製品(いわゆる練り物)、地域によっては魚も用いられる。
- Dishes containing root crops, potatoes, konjac, konbu kelp, abura-age (deep-fried bean curd) among other ingredients, and simmered to taste salty-sweet are often called nishime; the ingredients of nishime, however, differ by region and the season in which nishime is cooked, and meats or fish sausages (so-called 'nerimono') such as chikuwa and kamaboko or in some regions, fish, also appear as ingredients.
- ただし、烏鬼というのが鵜を表すという説には異論も多く、仮に鵜であったとしても黄魚とはチョウザメであるとされていることから、鵜がチョウザメのような巨大な魚を捕れるとは考えにくく、これを鵜飼いの証拠とする説には疑問が持たれている。
- However, there are many divergent opinions against the theory that monster crows mean cormorant, and even if it meant cormorant, yellow fish were considered as sturgeon so, that it is difficult to think that a cormorant swallows such big fish like a sturgeon; therefore, the theory that this poem is an evidence of Ukai remains in doubt.
- 錦市場(にしき いちば)は、京都市街ほぼ中央に位置する錦小路通のうち「寺町通 - 高倉通」間の商店街で、魚・京野菜などの生鮮食品食材や、乾物・漬物・おばんざい(京都言葉で日常の惣菜)などの加工食品を商う老舗・専門店が集まる市場。
- Nishiki Market is a shopping street which is on Nishikikoji-dori Street between 'Teramachi-dori Street and Takakura-dori Street,' and approximately located in the center of Kyoto City; there are a lot of long-established stores and specialty stores that sell fresh foods like fish and Kyoto vegetables, and processed foods such as dried goods, tsukemono (Japanese pickled vegetables), and obanzai (precooked food in Kyoto dialect).
- 天武4年4月17日 (旧暦)(675年5月19日)のいわゆる肉食禁止令で4月1日 (旧暦)(5月3日)から9月30日 (旧暦)(10月27日)までの間、稚魚の保護と五畜(ウシ・ウマ・イヌ・ニホンザル・ニワトリ)の肉食を禁止する。
- On May 19, 675 the Emperor Tenmu enacted a new law prohibiting a meat diet; conserving alevin was required and eating, beef, horse meat, dog meat, meat of Japanese monkey, and chicken was banned from May 3 to October 27.
- 純歌舞伎では『青砥稿花紅彩画』(白浪五人男)の弁天小僧、『与話情浮名横櫛』(切られ与三)のお富、『新皿屋舗月雨暈』(魚屋宗五郎)の女房おはま、そして無類の貴公子ぶりを見せた『新薄雪物語』(薄雪)の左衛門などの世話物を得意とした。
- In the area of pure kabuki, he was very good at plays dealing with the lives of ordinary people, playing Bentenkozo of 'Aoto Zoshi Hana no Nishikie' (The Story of Aoto and the Gorgeous Woodblock Print) or 'Shiranami Gonin Otoko' (The Five Shiranami Men), Otomi of 'Yohanasake Ukinano Yokogushi'or 'Kirare Yosa' (Scarface Yosa), Ohama the wife of 'Shinsarayashiki Tsuki no Amagasa' or 'Sakanaya Sogoro,' and, above all, Saemon of 'Shin Usuyuki Monogatari' (The Tale of Usuyuki) or 'Usuyuki,' which he played with unmatched nobleness.
- 鵜飼いの歴史は古く、『日本書紀』神武天皇の条に「梁を作つて魚を取る者有り、天皇これを問ふ。対へて曰く、臣はこれ苞苴擔の子と、此れ即ち阿太の養鵜部の始祖なり」と、鵜養部のことが見え、『古事記』にも鵜養のことを歌った歌謡が載っている。
- Ukai has an old history; in the section on Emperor Jinmu in 'Nihonshoki,' there is a description about the division of Ukai, 'there was a man who caught fish by making yana (a fish trap), and the Emperor asked him about it. He answered that he was a child of Nihemotsu (Hoshotan), who was the founder of the division of cormorant farming in Ada,' and in 'Kojiki' there are also songs and ballads on Ukai.
- 水系に産する生物、特に魚類については、源伴存の『和州吉野郡群山記』(弘化年間)がイワナ(地方名キリクチ)、アユ、アマゴ(ヤマメ)、ウナギの5種を記載して以来、十津川とその支流に見られる淡水魚について、多くの調査研究が行われてきた。
- As for creatures, especially fish, in the water system, 'Washu Yoshino-gun Gunzanki' written by Tomoari MINAMOTO in the Kowa era (the later Edo period) lists five kinds of fish including Japanese char (locally called kirikuchi), ayu (sweetfish), red spotted masu trout (landlocked masu salmon) and eel; after that, plenty of investigations and studies has been conducted on freshwater fish in Totsu-kawa River and its branches.
- 「風のまはるに随って、魚のこぞる様に上を下へとなみより、焦熱、大焦熱のほのほにむせび、おどり上り飛び上り、悲しみの声煙につれて空に響き、獄卒の呵責の攻めも是なるべし。肝魂を失ひ、二日共更に見る人なし。哀れなる次第中々申し足らず。」
- As wind chopped about, they moved up and down like a fish jumps and heaved because of very hot flame and jumped up and voice of sorrow sounded to the sky going up with smoke and it was like jailer's torture. They lost their guts and nobody observed for two days. Misery could not be expressed sufficiently.'
- 粽を食べるのは、中国戦国時代 (中国)の楚の愛国詩人屈原の命日である5月5日に彼を慕う人々が彼が身を投げた汨羅江(べきらこう)に粽を投げ入れて供養したこと、また、屈原の亡骸を魚が食らわないよう魚の餌としたものがちまきの由来とされる。
- It is said that the custom to eat chimaki on that day is originated from the fact that the patriot poet Qu Yuan of the Chu dynasty in the Warring states period (China) died on May 5 and people who loved and respected him threw chimaki into the Miluo river where he jumped into, in order to calm down his soul and as bait for fish so the fish would not eat his body.
- 静岡県大井川では、『諸国里人談』に、一名を「境鳥」といい、顔は人に似て正面に目があり、翼を広げるとその幅約6尺、人間と同じような容姿、大きさで、嘴を持つ「木の葉天狗」が伝えられており、夜更けに川面を飛び交い魚を取っていたと記されている。
- 'Shokoku Satobitodan' mentions, in the Oi-gawa River, Shizuoka Prefecture, 'Konoha Tengu' also known as 'Sakaidori,' having eyes on the front of the face like a human, 180cm long wings when spread, and a size and appearance similar to a human, but with a beak, and describes it as flying over the river late at night, catching fish.
- 元々新鮮衛生的な、おいしい魚介類が豊富に捕れる地域の料理であり、日本の刺身的な感覚で食せるため、当地に出張となった日本人サラリーマンなどに非常に重宝されている料理でもあり、南米のような場所でこういう生食ができることを意外に思う人も多い。
- This was originally a dish eaten in areas with an abundance of fresh, hygienic fish, and its similarity to Japanese sashimi means it is highly prized by Japanese businessmen dispatched to these areas, most of whom are surprised that such raw food dishes can be found in South America.
- フランス料理では、子牛を素材として使ったものはフォン・ド・ヴォー、仔羊のものはフォン・ダニョー、シカ、イノシシ、ウサギやウズラなど野鳥獣のものはフォン・ド・ジビエ、鶏のものはフォン・ド・ヴォライユ、魚のものはフュメ・ド・ポアソンと呼ばれる。
- In French cuisine, the soup stock extracted from veal is called 'fond de veau,' that from lamb is called 'fond d'agneau,' that from game (venison, boar or rabbit) or wildfowl (such as quail) is called 'fond de gibier,' that from chicken is called 'fond de volaille,' and that from fish is called 'fumet de poisson.'
- なお、香川県に伝わる讃留霊王(さるれお)伝説によれば、景行天皇23年(93年)に讃留霊王が勅命を受け、瀬戸内の悪魚退治のために讃岐入りし、その地に留まって、仲哀天皇8年9月15日 (旧暦)(199年10月21日)に125歳で薨去したという。
- According to the legend of Sarureo, which has been handed down in Kagawa Prefecture, in the year 93, Sarureo received an Imperial order from the Emperor and proceeded to Sanuki region to exterminate an evil fish sprawling around in the Seto Inland Sea, and even after getting rid of the fish, he continued staying there until he died on October 20, 199 at the age of 125.
- センターは、溯河魚類のうちさけ又はますを目的とする漁業を営む者が、前条第一項の人工ふ化放流により著しく利益を受けるときは、農林水産省令で定めるところにより、農林水産大臣の承認を受けて、その者にその実施に要する費用の一部を負担させることができる。
- In the event that persons who undertake fishery to catch salmon and trout among anadromous fish substantially benefit by the artificial hatching and stocking under paragraph 1 of the preceding Article, the Agency may cause such persons to share a part of the expense required for the execution of the artificial hatching and stocking by obtaining the approval of the Minister of Agriculture, Forestry and Fisheries as provided for in the Ordinances of the Ministry of Agriculture, Forestry and Fisheries.
- 乗せる寿司だねは、マグロ・ネギトロ、ホタテガイ、サケ、イカ、エビ、タコ、イクラ、ウニなどの魚介類と、卵焼き、ガリなど寿司の素材に用いられるものが一般的で、ほかに青シソやキュウリの薄切り、茹でたキヌサヤなどで彩りを添え、ワサビを添えることが多い。
- Ingredients used for toppings are typically seafood used for sushi such as tune, negitoro (fatty tuna and leek onion), scallop, salmon, squid, shrimp, octopus, salmon roe and sea-urchin egg, as well as a soy-flavored omelet and vinegared ginger pickles, and often served with such colorful vegetables as green perillas, cucumber slices and boiled snow peas together with wasabi.
- 「守貞漫稿」には食品以外にもほうき、花、風鈴、銅の器、もぐさ、暦、筆墨、樽、おけ、たき付け用の木くず、ざる、蚊帳、草履、みのかさ、植木、小太鼓、シャボン玉、金魚、鈴虫・松虫などの昆虫、錦鯉など日用品や子供のおもちゃ、果てはペットを商う振売も紹介されている。
- In addition to the food peddlers, the 'Morisadamanko' introduces other furiuri dealing with daily necessities including brooms, flowers, wind bells, copper containers, moxa, calendars, ink, barrels, tubs, kindling woodchips, baskets, mosquito nets, sandals, straw raincoats and hats, garden trees, small drums, soap bubbles, gold fish, insects such as bell cricket and pine cricket, varicolored golden carps as well as children's toys, and on top of that, pet peddlers are introduced.
- 美山荘(みやまそう)(野草一味庵「美山荘」)は、京都の奥山、花背(はなせ)の里にある「摘草料理」で有名な料理旅館で、摘み取った季節の草花や旬の野菜に魚を取り入れた美しい料理は、立原正秋や白洲正子など多くの文化人から愛され、京都から「門外不出」といわれてきた。
- Miyamaso (Yaso Ichimian - literally, wild herbs one-taste 'Miyamaso') is a restaurant and inn that is located in the Hanase-no-sato community on a remote mountain in Kyoto and is famous for Tsumikusa ryori (cuisine using wild herbs and vegetables), which was loved many intellectuals like Masaaki TACHIHARA and Masako SHIRASU and has been said not allowed to be taken out of Kyoto.
- 前述のように海外の魚や動物の骨や皮から抽出したコラーゲンを使ったり、化学的に合成した接着剤成分などをニカワの代わりに用い、腐らせないように防腐剤が入り、工業製の香料を使っている可能性が高いため、口に入れることは不衛生であり健康被害・アレルギーなどに注意する。
- Since it is highly possible that collagen derived from the bones and skins of overseas fish and animals are used as mentioned above, or that chemical ingredients may be used as a bonding agent instead of glue with an added preservative, not to mention industrial grade fragrance, it is unsanitary and can cause health and allergy problems to place a brush in one's mouth.
- 一般に海産物、とりわけ小魚、アサリなどの貝類、コンブ等の海藻類、山地ではイナゴ等の昆虫類などを醤油・砂糖等で甘辛く煮染めたものをこう呼ぶ(なお、醤油・砂糖等で甘辛く煮染めた、今日で見られるような佃煮を作り始めたのは東京・浅草橋にある「鮒佐」だといわれている)。
- In general the following boiled in sweetened soy sauce are called Tsukudani: seafood, in particular small fish, clams and other shellfish, seaweed such as kelp etc. and in mountainous areas insects such as locusts etc. (Also, the Tsukudani seen these days that is prepared by boiling ingredients in sweetened soy sauce is said to have been first produced at Asakusabashi in Tokyo by Funasa Co. Ltd).
- 『古事記』にある山幸彦と海幸彦の神話に、海神宮から葦原中国に帰る火遠理命(ホオリ 山佐知毘古(山幸彦))を送った一尋和邇(一尋鰐)が、その御礼に、火遠理命が身に付けていた紐小刀を鰐魚の首につけてもらったので、この一尋和邇を、今謂う佐比持神(さひもちのかみ)とある。
- In the myth of 'Yamasachihiko and Umisachihiko' compiled in the 'Kojiki,' there is an anecdote: Hitohiro-wani (Hitohiro shark) accompanied Hoori no mikoto (known as Yamasachihiko) on the way back to Ashihara no nakatsukuni (literally 'Central Land of Reed Plains,' which refers to the country or location of Japan) from Watatsumi no miya (the palace of the tutelary of the sea), and on parting with each other, Hoori no mikoto gave Hitohiro-wani (literally 'shark of 1.818m,' as 'hitohiro' is a unit of length equivalent to 6-shaku or 1.818m) a knife with a string, which he had carried with him, and hung it to the neck of Hitohiro-wani, to express his gratitude, therefore, Hitohiro-wani became the deity currently known Sahimochi no kami.
- 漬物(つけもの)とは、野菜(場合によっては魚や動物)などを食塩、酢、糠味噌、醤油、酒粕、油脂など高い浸透圧を生じたり水素イオン指数を下げる効果を持つ、あるいは空気と遮断する効果を持つ漬け込み材料とともに漬け込み、保存性を高めるとともに熟成させ、風味を良くした保存食品。
- Tsukemono is preserved food that vegetables (fish or meat, sometimes) are pickled together with pickling ingredients having high osmotic pressure, having an effect to decrease hydrogen-ion exponent or having an effect to shut off from the air such as salt, vinegar, rice-bran paste, soy sauce, sake lees or fat and oil, to improve preservation quality as well as to improve taste and flavor by maturing.
- ここで信長が怒り狂った饗応の不手際とは、「太閤記」にあるような「魚が腐っていた」といった ような表の理由ではなく、実は、信長が饗応の機会を捉えて家康を暗殺するよう光秀に指示したがこれを光秀が拒んだのが真因だと解釈する等、信長に家康暗殺の意図があったことを推定する説が多い。
- In this regard, many views infer that Nobunaga had an intention to assassinate Ieyasu, for example, assuming that the reason why Nobunaga got angry was not mismanagement of entertaining such as 'rotten fish' in 'Taikoki,' but the real cause was that when Nobunaga ordered Mitsuhide to kill Ieyasu taking opportunity of entertainment but Mitsuhide refused this order.
- しかし各地の防備の状況が倭寇に漏れるのを恐れ、交易統制のためもあり、1407年、朝鮮王朝は興利倭船(米、魚、塩など日常品の交易をする船)の入港場を釜山浦・薺浦(乃而浦とも、慶尚南道の鎮海市)に制限し、1410年には使送船(使節による通交船)についても同様の措置が取られる。
- However, since the Korean Dynasty was afraid that the information about their defensive preparation along the territory might be leaked to the wako pirates, they limited the entry of koriwasen (ships used to deliver daily necessities such as rice, fish and salt) in 1407, so that these ships were allowed to use only the Pusanpo (port of Busan) and the Seiho (port of Sei, and this port was also called Naijiho), which both were located in Jinhae City, South Gyeongsang Province. The Dynasty also applied the same policy to shisosen (ships used to dispatch envoys) in 1410.
- しかし由良川は国土交通大臣が国民経済上特に重要な河川などに対して指定する一級水系に指定されているとおり、市内に供給される浄水場の原水や農業用水としては勿論のこと、今では市民の手による鮎や鮭の稚魚の放流といったイベントが開かれるなど、市民の生活には欠くことのできない川である。
- However, the Yura-gawa River is designated as a first class river, a classification designated by the Minister of Land, Infrastructure, Transportation and Tourism indicating rivers which are especially important to the national economy; these days, the river is essential to people's lives, as its water is used to supply water to the city via a purification plant for agriculture; moreover, various events, such as the release of young sweetfish and salmon are also held by citizens at the river as well.
- 近年、手間と時間のかかる製法であることや、材料として最も適する種類のフナであるニゴロブナが湖岸のヨシ原減少や水質の悪化、湖岸のコンクリート護岸化にともなう産卵床破壊、外来魚などにより減少していることで価格が1尾数千円と高騰し、ゲンゴロウブナやギンブナを代用したものも作られている。
- Due to its time-consuming and labor-intensive recipe and the dwindling number of funa and nigoro buna, that are most suitable for making funa-zushi, caused by various factors including the decreased reed fields, deteriorating water quality, destruction of breeding grounds by concrete embankment and fish of foreign origin in the lake, the price of these fish species has steeply risen to several thousands of yen each in recent years and, in some cases, funa-zushi is made with gengoro buna (Carassius cuvieri) and gin buna (Carassius langsdorfii) in substitution for funa and nigoro buna.
- 「江戸学の祖」と云われた三田村鳶魚が、「足軽は兵卒だが、まず今日の下士か上等兵ぐらいな位置にいる。役目としても、軍曹あたりの勤務をも担当していた」と述べているように、準武士としての位置づけがなされた例もあるが、基本的に足軽は、武家奉公人として中間・小者と同列に見られる例も多かった。
- As Engyo MITAMURA, regarded as 'the father of Edo Studies,' demonstrated in stating 'Ashigaru were soldiers who were approximately equal in status to the noncommissioned officer or private first-class ranks of today; they also conducted the duties of a sergeant,' there were also examples of ashigaru who came to be considered quasi samurai but there are also many cases in which they served as buke hokonin and were regarded in the same light as chugen and komono.
- (かつぎに向って)「こりゃあ精進料理か(出汁に魚などを使っていないだろうな?)」「いえ生臭うございます(だしに魚を使っています)」「ご精進かは知らねども、わしが給仕じゃ、(くわんぺら門兵衛に向って)一杯あがれ」とやりとりあって、最終的に、うどんをくわんぺら門兵衛の頭からかけてしまう。
- Sukeroku says to the vendor, 'Don't you use fish broth in this?'--the vendor answers 'Yes, we use fish broth'--To Monbei, 'I don't know if you abstain from fish or not, but I'll serve them to you!,' and eventually brings the noodle box up over Monbei's head and dumps it upside-down on his head.
- 江戸時代には、江戸の日本橋 (東京都中央区)の魚市では「大には鯨、小には鰯、貴品には鯛、鰈等があるなかにも堅魚は近海の名産にして、四月八日の初市には、衣を典し衿を売るも必ずこれを食ふの旧習民間に行はる」という言葉が残されており、江戸城下で鯨肉が広く一般に流通していたことがうかがえる。
- In the fish market at Nihonbashi (present Chuo Ward, Tokyo) in the Edo period, the following was said, showing that whale meat was available widely in the areas around the Edo castle: 'If you want big fishes, there are whales, if you want small fishes, there are sardines, if you want precious fishes, there are sea breams and flounders, but skipjack tunas are excellent inshore fishes, and people always eat skipjack tunas as a traditional custom at the first fair of selling them on April 8, even if they have to pawn their clothes or to sell their collars.'
- これら須恵器系の窯には、大畑窯(秋田県)、泉谷地窯・新溜窯(山形県)、飯坂窯(福島県)、金井窯(群馬県)、神出窯・魚住窯(兵庫県)、亀山窯(岡山県)、十瓶山窯(香川県)、樺番丈窯(熊本県)があり、いずれも分焔柱をともなわない窖窯で壺、鉢はじめ庶民のための無釉の生活用具が多数製作された。
- The kilns for sueki included Ohata kiln (Akita Prefecture), Izumiyaji kiln, Shintame kiln (Yamagata Prefecture), Iizaka kiln (Fukushima Prefecture), Kanei kiln (Gunma prefecture), Kande Kiln, Uozumi kiln (Hyogo Prefecture), Kameyama kiln (Okayama Prefecture), Tokameyama kiln (Kagawa Prefecture), 樺番丈窯(Kumamoto Prefecture), all of which were not equipped with bunen-chu, and unglazed practical ware including jars, pots were created in plenty.
- 餌釣りでの方法としては、ブッコミ釣り(コイなどのブッコミ仕掛けの変形、一本針が基本)、置き釣り(ウナギが通りそうな場所に針と糸が付いた竹杭を刺してしばらく置く)穴釣り(昼間ウナギがいそうな穴に小魚等をつけるための先端にまっすぐな針をつけた竹の棒と、針と糸をもち直接いれて釣る)等がある。
- For bait fishing methods, there are bukkomi zuri (a variation of carp fishing in which fish bait is tossed into the water to set up a trap, basically a single hook fishing), oki zuri (placing a bamboo pole equipped with a hook and a line in areas where eels are likely to pass through, and leaving the setup there for a while) and ana zuri (eels are caught in an area where they tend to gather during the day, by directly using a line and a hook plus a bamboo pole with a straight needle for attaching small fish), among others.
- なかでも名高い遺品は、四天王寺所蔵の平安京の市場の風景を描いた二葉(法華経巻七扇6、同扇11)で、間口一間の小さな店では前掛けをした市女によって魚、果物、瓜、栗、布など多種多様な商品を売られており、その前を市女笠(いちめがさ)をかぶり、袿をまとった女性が通行しているようすが描かれている。
- The most famous paintings are two pieces (the sixth and eleventh fans of 'hokkekyo' vol. 7) held by Shitenno-ji Temple depicting the market in Heian-kyo (the ancient name of Kyoto), in which a woman wearing an apron is selling various commodities including fish, fruits, Japanese melons, chestnuts and cloths in a small 2-meter wide shop and another woman wearing an ichime-gasa (a kind of woman's cap with a shade) and uchigi (ordinary kimono) is walking before the shop.
- 具体的には、多くは前述のような山岳地帯で、一度の採集で大量の幼虫が確保できるスズメバチ類、水田で労せずして大量に採集できるイナゴ、かつては魚のあらなどをため池に浸しておくだけで大量に集めることができたゲンゴロウ、絹糸生産の副産物として大量に得られるカイコの蛹や成虫などが食材として選択されている。
- Insect dishes are mostly eaten in high mountain areas, as is mentioned above, and insects selected as food were the larva of hornets, collectable in a sizeable quantity at one time, locusts which were easily collectable in large numbers in rice paddies, diving beetles which could be collected easily in the past merely by soaking the head and bony parts of a fish in a reservoir, and pupas and adult silkworms collectable in mass quantity as by-products in the manufacturing process of the silk thread.
- 七草粥ならぬ、「上七羹」(ションチャッカーン)という7種の材料を加える正月のスープと、広東省南海、順徳周辺の「七彩魚生」が合わさったものとも言われる料理で、ソウギョやサケなどの刺身の上に、ショウガ、ダイコン、柑橘類の皮などの細切りや落花生、小麦粉を揚げて作るフレークを乗せ、甘酸っぱい調味料を加える。
- It is said to be a combination of a New Year soup called 'seung chat gang' containing seven ingredients and 'chat choi yu sang' from Shunde District and Nanhai District area in Guangdong Province, consisting of sashimi such as grass carp or salmon topped with finely chopped ginger, daikon and citrus fruit skin, peanuts or flakes made from deep-fried wheat flour and served with a sweet-and-sour seasoning.
- 日本国外では、手で握る作業を不潔なものと見なし職人が薄いゴム手袋やビニール手袋を嵌めることを求められている規則があるが、日本においては魚介を生食する料理の調理を素手で行うことは家庭でも行われているごく一般的な手法であるうえ、職人の微妙な手指の感覚を阻害するものであると見なされ、そのような習慣はない。
- In other countries, work done by hand is considered unsanitary, and there are regulations demanding sushi chefs wear thin rubber gloves or plastic gloves, but, Japan has no such custom because a method of preparing seafood eaten in fresh by hand is a very general method conducted even at home, and it is considered that rubber gloves or plastic gloves may dull a delicate sense of touch by chef's fingers.
- かつて江戸時代初期のように四季醸造という生産体制が、人々の年中サイクルの中に組み込まれ息づいていたころには、ちょうど今でいう「季節もの」や「天然もの」の野菜や魚のように、寒造りされた酒はその他の酒と区別され「寒酒」として味わわれたようであるが、そうした習慣は、現在は一般的には消滅してしまっているといえる。
- The shikijozo production system was incorporated in the annual cycle of people of the early Edo Period similar to the 'seasonal' or 'natural' vegetables or fish of nowadays, and the sake that was made with kanzukuri process was treated apart from other sake, but the custom has disappeared now.
- 江戸浅草の米問屋あるいは魚問屋の大店に大捌助六(おおわけ すけろく)あるいは戸澤助六(とざわ すけろく)という若旦那がいたという説、京都・大坂でその男気をもって名を馳せた助六という侠客だとする説、そして江戸・蔵前の札差で、粋で気前のいい文化人として知られた大口屋暁雨(おおぐちや ぎょうう)だとする説である。
- An opinion has it that there was a young master of a large merchant house of a rice wholesaler or fish wholesaler in Asakusa, Edo named Sukeroku OWAKE or Sukeroku TOZAWA and he might have been the model for Sukeroku; another opinion has it that a street knight in Kyoto and Osaka who was renowned for his chivalrous spirit might have been the model for Sukeroku; and another opinion has it that a rice broker in Kuramae, Edo who was renowned as a chic, stylish, generous man of culture named Gyouu OGUCHIYA might have been the model for Sukeroku.
- 液晶タッチパネルで客が注文すると、注文したものが流れてきて到着を知らせる店や、(その液晶には単に商品名が記載されているものの他、魚が海底で泳ぐ映像が流れ、目当ての魚を選択する事で注文が成立するというものがある)カウンター上部に湯飲みが回っているコンベアがあったり、カウンター内部に皿回収用のコンベアが別途回っている店がある。
- There are also shops where customers can order by means of a liquid crystal touch panel that informs them when the item they ordered has arrived by showing an image of their order swimming (there are some types of liquid crystal touch panels that display a menu showing images of fish swimming in the sea from which customers can select the fish they wish to order, etc.), as well as shops with a conveyer belt for carrying tea cups and those with a separate conveyer belt that travels on the inside of the counter to collect dishes.
- 恰幅のいい体つきと、明るく豪放磊落な仁で、『勧進帳』の弁慶、『暫』鎌倉権五郎、『毛抜』の粂寺弾正のような荒事や、『義経千本桜』の権太、『髪結新三』、『盲長屋梅加賀鳶』、『魚屋宗五郎』といった世話物、『仮名手本忠臣蔵』の大星由良助、寺岡平右衛門、『熊谷陣屋』の熊谷直実、『義経千本桜』の知盛、狐忠信などの時代物にも定評があった。
- With his imposing stature and bright and open hearted benevolence, he won acclaim in roles in domestic dramas including Benkei in 'Kanjincho,' Gongoro KAMAKURA in 'Shibaraku,' aragoto style such as Kumedera Danjo in 'Kenuki,' Gonta in 'Yoshitsune Senbon-zakura,' 'Kamiyuishinzo,' 'Mekuranagaya-umega-kagatobi,' 'Sakana Sogoro,' and historical plays including Yuranosuke OBOSHI in 'Kanadehon Chushingura,' Heiemon TERAOKA and Naozane KUMAGAI in 'Kumagai Jinya,' Tomomori and Tadanobu KITSUNE in 'Yoshitsune Senbon-zakura.'
- 平安時代前期の「延喜弾正台式」の記述によれば、「白玉の腰帯は三位以上か四位の参議まで着用可能、玳瑁(タイマイ/鼈甲)・瑪瑙・斑犀(サイの角とあるが普通は牛の角で代用)・象牙・沙魚皮(サメ皮の事だが装束ではエイ皮を指すことが多い)・紫檀は五位通用、紀州産の石に模様を彫ったもの、定摺の石は参議以上、金銀を捺した筋彫りや唐の帯は五位以上。
- According to 'Engi Danjodai Shiki' (The Rule of the Board of Censors) of the early Heian Period, there were many rules: 'Waistbands with white gems can be worn by those of Third Rank or higher or sangi (councilors) of the Fourth Rank, waistbands with tortoiseshell, agate, rhinoceros horn (said to be rhinoceros horn, but bull's horns were usually used), ivory, sharkskin (said to be sharkskin, but the skin of a ray was often used for costumes) or rosewood can be worn by officials of the Fifth Rank for everyday use, stones of teizuri, which are stones of Kishu (now Wakayama Prefecture) origin on which patterns were engraved, can be worn by sangi (councilors) or higher, and sujibori (carving thin lines with sharp implements) on which gold or sliver is stamped, and Chinese belts can be worn by officials of Fifth Rank or higher.'
- 漁業法第八条第三項に規定する内水面においては、溯河魚類のうちさけを採捕してはならない。ただし、漁業の免許を受けた者又は同法第六十五条第一項若しくは第二項及びこの法律の第四条第一項若しくは第二項の規定に基づく農林水産省令若しくは規則の規定により農林水産大臣若しくは都道府県知事の許可を受けた者が、当該免許又は許可に基づいて採捕する場合は、この限りでない。
- In freshwater surfaces set forth in paragraph 3 of Article 8 of the Fishery Act, among anadromous fish, salmon shall not be harvested; provided, however, that this shall not apply to the harvest by persons who have obtained a license for fishery, or by persons who have obtained permission of the Minister of Agriculture, Forestry and Fisheries or prefectural governor pursuant to the provisions of the Ordinances of the Ministry of Agriculture, Forestry and Fisheries or the Rules based on the provision of paragraph 1 or 2 of Article 65 of said Act or paragraph 1 or 2 of Article 4 of this Act.
- また、桶狭間の合戦の際、織田方に敗れた今川方が磔(はりつけ)などによって処刑された地が「田楽窪」(でんがくがくぼ)と呼ばれる、かつて古典芸能の田楽が行われていたのではないかと言われる地(現在も愛知県豊明市沓掛町内に大字名として残る)で、その処刑方法が当時当地で食されていた野菜や鮎などの川魚を串に刺して食していたものと似ていたため、それを田楽と呼んだという説もある。
- Another theory is that at a place called 'Dengakukubo' (in Kutsukake-cho, Toyoake City, Aichi Prefecture, and the name of the place 'Dengakukubo' has survived to remain used in the address today), where one of Japanese classic popular performing arts, Dengaku, is said to have been played, the Imagawa side defeated by Oda side in the Battle of Okehazama were crucified, and the local residents around there began to call vegetables and freshwater fishes such as ayu (sweetfish, Plecoglossus altivelis altivelis) on skewers they used to eat 'Dengaku,' associating the crucification method conducted there with the cooking method.
- 送信機能を有するもの又はその部分品であって、次のいずれかに該当するもの(垂直方向にのみ使用することができるものであって、プラスマイナス二〇度を超える走査機能を有していないもののうち、水深の測定、水中にある物体若しくは水底に埋もれた物体までの距離の測定又は魚群探知のみを行うもの及び音響用のビーコンであって、緊急用のもの又は水中の任意の位置に設置することができるように設計したピンガーを除く。)
- Those having a transmission function or components thereof which fall under any of the following (excluding those used solely for ocean depth measurement, for measuring underwater objects or the distance to objects buried under water or for finding schools of fish, as well as acoustic beacons, and emergency items and pingers designed to be installed at any position under water, among those used solely for vertical direction not having a scanning function exceeding plus/minus 20 degrees)
- 当時の日本人には朝鮮人の肉食文化が野蛮なものに見えたことが原因であるとし、その根拠として『画図入(えずいり)朝鮮来聘記全』内の狂詩における「通信使が寺の中に魚や肉を持ち込んで食い散らかしている」という表現、及び淀藩の資料『朝鮮人来聘記』内の朝鮮聘礼使淀城着来図の絵に描かれたうちの一部(右図)を「通信使一行が町人の飼っている鶏を盗んで逃げようとし、日本人と喧嘩になっている」様子だとしたうえで挙げている。
- It is said that the meat-eating culture of the Koreans looked barbaric to the Japanese at that time and this was one cause of the conflicts, and as grounds for this, the following are listed: There is the expression of 'Tsushinshi brought fish and meat into a temple and ate them littering the place' in a comical poem in 'Ezuiri Chosenraiheikizen' (Descriptions of Korean visits, with pictures), and part of the picture depicting the arrival of Chosen envoy at Yodo Castle in 'Chosenjin Raiheiki' (see the picture on the right), a document in the Yodo province: It is said that this picture depicted the scene where an officer of Tsushinshi who stole a chicken kept by a townspeople was fighting with Japanese while escaping with the chicken.
- 竹内栖鳳― 『芙蓉』1882、『年中行事』1886、『池塘浪静』1887、『雲龍』1887、『遊鯉』1887、『宇野老人像』1895、『渓山秋月』1899、『散華』1910、『散華』1910、『熊』1910、『雨』1911、『絵になる最初』1913、『金魚の句』1913、『潮沙永日』1922、『酔興』1924、『馬に乗る狐』1924、『うな辺』1926、『雷公』1930、『松』1932、『水村』1934、『風竹野』1934、『風竹』1934、『驟雨一過』1935、『静閑』1935、『雄風』1940、『色紙十二ヶ月』1926-41、『八功徳水』、『冬瓜にねずみ』
- Seiho TAKEUCHI, 'Fuyo' (芙蓉) 1882, 'Nenju Gyoji' (年中行事) (Year-round Events) 1886, 'Chito Nami Shizuka' (池塘浪静) 1887, 'Unryu' (雲龍) 1887, 'Yuri' (遊鯉) 1887, 'Uno Rojin Zo' (宇野老人像) (A Portrait of an Old Man in Uno) 1895, 'Keizan Shugetsu' (渓山秋月) 1899, 'Sange' (散華) 1910, 'Kuma' (熊) (Bear) 1910, 'Ame' (雨) (Rain) 1911, 'E ni Naru Saisho' (絵になる最初) 1913, 'Kingyo no Ku' (金魚の句) (A Poem of Gold Fish) 1913, 'Chosha Eijitsu' (潮沙永日) 1922, 'Suikyo' (酔興) 1924, 'Uma ni Noru Kitsune' (馬に乗る狐) (A Fox on a Horse) 1924, 'Unabe' (うな辺) 1926, 'Raiko' (雷公) 1930, 'Matsu' (松) (Pine Tree) 1932, 'Suison' (水村) 1934, 'Fuchiku Ya' (風竹野) 1934, 'Fuchiku' (風竹) 1934, 'Shuu Ikka' (驟雨一過) 1935, 'Seikan' (静閑) (Calmness) 1935, 'Yu Fu' (雄風) 1940, 'Shikishi Juni ka Getsu' (色紙十二ヶ月) 1926-1941, 'Hachi Kudoku Sui' (八功徳水), 'Togan ni Nezumi' (冬瓜にねずみ) (Winter Melon and a Mouse)