麦: 1000 Terms and Phrases
- 麦
- wheat
- barley
- oat (oats)
- Baku
- Mai
- Mugi
- 瞿麦
- pink (any flower of genus Dianthus, esp. the fringed pink, Dianthus superbus)
- lovable, caressable girl
- 冷麦
- cold noodles
- iced noodles
- 麦藁
- wheat straw
- barley straw
- 麦畑
- wheat field
- barley field
- cornfield
- 麦飯
- boiled barley and rice
- Boiled barley rice
- 麦稈
- wheat straw
- barley straw
- 裸麦
- naked barley (Hordeum vulgare var. nudum)
- 米麦
- rice and barley
- corn
- Yonemugi
- 鳩麦
- adlay (Coix lacryma-jobi var. ma-yuen)
- Job's tears
- coixseed
- tear grass
- adlai
- 麦隴
- field of grain (not rice)
- 麦突
- Pungtungia herzi (species of cyprinid)
- 玄麦
- unpolished wheat or barley
- 蕎麦
- buckwheat (Fagopyrum esculentum)
- soba
- Japanese buckwheat noodles
- Soba (buckwheat noodles)
- Soba (noodles made from buckwheat)
- 小麦
- wheat
- Komugi
- Komugizaki
- 圧麦
- rolled barley
- rolled oats
- 押麦
- rolled barley
- rolled oats
- 烏麦
- wild oat (Avena fatua)
- wild oats
- oat (Avena sativa)
- 燕麦
- wild oat (Avena fatua)
- wild oats
- oat (Avena sativa)
- 麦田
- rice field used to grow wheat
- Mugita
- Mugida
- 麦球
- wheat bulb
- wheat grain light bulb
- 麦秋
- wheat harvest
- Bakushuu
- 麦茶
- barley tea
- Mugicha (barley tea)
- Roasted barley tea
- 麦笛
- wheat-straw whistle
- oat
- Mugibue
- 麦束
- wheat sheaf
- stacked wheat
- 麦汁
- wort (beer before yeast is added)
- sweet wort
- 大麦
- barley (Hordeum vulgare)
- Oomugi
- 精麦
- polished barley or wheat
- 毒麦
- darnel (Lolium temulentum)
- 麦秀
- Bakushuu
- Bakuho
- Mugiho
- 麦生
- Bakusei
- Mugiu
- Mugio
- Mugifu
- Mugyuu
- 麦人
- Bakujin
- Mugito
- Mugihito (h) (1944.8.8-)
- 麦谷
- Mugitani
- Mugidani
- Mugiya
- 藪蕎麦
- variety of soba (buckwheat noodles)
- 笊蕎麦
- zaru soba (soba served on a bamboo draining basket with dipping sauce)
- 麦粒腫
- sty (on the eyelid)
- hordeolum
- stye
- 麦味噌
- barley miso
- Mugi (barley) miso (bean paste)
- 冷や麦
- cold noodles
- iced noodles
- 麦踏み
- treading wheat plants
- 生麦駅
- Namamugi Station (st)
- 蕎麦湯
- soba water
- water left in the pot after one has boiled soba
- Sobayu
- 蕎麦飯
- soba and rice cooked together along with meat, vegetables, etc. on a metal plate
- Soba rice (rice with noodles made from buckwheat)
- 蕎麦掻
- buckwheat mash (buckwheat flour in hot water served with shoyu)
- 蕎麦切
- soba
- Japanese buckwheat noodles
- Sobakiri
- 蕎麦屋
- buckwheat-noodle restaurant
- Sobaya (soba restaurants)
- 掛蕎麦
- buckwheat noodles in hot broth
- 押し麦
- rolled barley
- rolled oats
- 麦御飯
- boiled barley and rice
- 麦角菌
- ergot fungus (Claviceps purpurea)
- 麦蒔き
- sowing wheat or barley
- 麦焦し
- parched-barley flour
- ground-barley flour
- 狸蕎麦
- soba with tempura batter
- 打麦場
- threshing floor
- place for threshing wheat
- 竹麦魚
- red gurnard (Chelidonichthys spinosus)
- gurnet
- sea robin
- 麦わら
- wheat straw
- barley straw
- 麦ご飯
- boiled barley and rice
- 畠山麦
- Hatakeyama Baku (h) (1944.6.18-1978.7.13)
- 精麦機
- barley milling machine
- 麦丘人
- Bakukyuujin
- Bakkyuujin
- お亀蕎麦
- soba in soup with slices of boiled fish paste, shiitake mushrooms, greens, seaweed, etc.
- 五割蕎麦
- Gowari-soba (fifty percent buckwheat flour and fifty percent binding agent)
- 二八蕎麦
- Nihachi-soba (twenty percent wheat flour and eighty percent buckwheat flour)
- 碾き割麦
- ground barley
- cracked barley
- 碾割り麦
- ground barley
- cracked barley
- 椀子蕎麦
- soba noodles in broth served continuously so that the guest or customer never has an empty bowl
- 蕎麦粒山
- Sobatsubuyama
- Sobatsumuyama
- Somugiyama
- 夜鷹蕎麦
- ambulatory evening vendor of noodles (or the noodles themselves)
- 佐伯一麦
- Saeki Kazumi (1959-)
- Kazumi Saeki
- 蕎麦掻き
- buckwheat mash (buckwheat flour in hot water served with shoyu)
- 蕎麦切り
- soba
- Japanese buckwheat noodles
- 月見蕎麦
- soba with egg
- Tsukimi soba (Moon soba)
- 五目蕎麦
- soba with various vegetables, seafood, and meat
- Gomoku soba
- 更科蕎麦
- type of high quality soba
- 蕎麦がき
- buckwheat mash (buckwheat flour in hot water served with shoyu)
- Sobagaki (Boiled buckwheat-flour dumpling)
- 焼き蕎麦
- fried soba (similar to chow mein)
- パン小麦
- wheat (for breadmaking)
- ザル蕎麦
- zaru soba (soba served on a bamboo draining basket with dipping sauce)
- 阿亀蕎麦
- soba in soup with slices of boiled fish paste, shiitake mushrooms, greens, seaweed, etc.
- ざる蕎麦
- zaru soba (soba served on a bamboo draining basket with dipping sauce)
- Zaru-soba
- カラス麦
- wild oat (Avena fatua)
- wild oats
- oat (Avena sativa)
- 掛け蕎麦
- buckwheat noodles in hot broth
- 沖縄蕎麦
- Okinawa soba (thick noodles served in a pork soup)
- 晦日蕎麦
- soba eaten at the end of the month (esp. at the end of the year)
- 麦汁ろ過
- wort filtration
- lautering
- sparging
- 麦汁濾過
- wort filtration
- lautering
- sparging
- 麦焦がし
- parched-barley flour
- ground-barley flour
- 大麦若葉
- green barley
- barley grass
- 中華蕎麦
- Chinese buckwheat noodles
- Chinese soba
- ramen
- 生麦事件
- Namamugi Incident (Aug. 1862)
- Kanagawa Incident
- Richardson Affair
- 盛り蕎麦
- chilled soba served on a dish (often on a wicker basket or in a shallow steaming basket) with dipping sauce
- Mori-soba
- 麦ごはん
- boiled barley and rice
- 年越蕎麦
- soba noodles eaten on New Year's Eve
- 麦こがし
- parched-barley flour
- ground-barley flour
- 麦角中毒
- ergotism
- ergot poisoning
- 麦島東町
- Mugishimahigashimachi
- おろし蕎麦
- Oroshi soba (buckwheat noodles served with grated Japanese radish on top)
- 外二八蕎麦
- Soto nihachi-soba (the ratio of buckwheat flour and binding agent is two to ten)
- 碾き割り麦
- ground barley
- cracked barley
- 夜鳴き蕎麦
- ambulatory evening vendor of noodles (or the noodles themselves)
- Yonaki-soba
- 星野麦丘人
- Hoshino Bakukyuujin
- 三十日蕎麦
- soba eaten at the end of the month (esp. at the end of the year)
- 年越し蕎麦
- soba noodles eaten on New Year's Eve
- Toshikoshi-soba
- Toshikoshi-soba (buckwheat noodles eaten on New Year's Eve)
- 蕎麦麺の分類
- Classification of soba
- 町野町麦生野
- Machinomachimugyuuno
- デュラム小麦
- durum wheat (Triticum durum, Triticum turgidum durum)
- 打っ掛け蕎麦
- soba with broth poured over it
- 国際小麦協定
- International Wheat Agreement
- つけとろろ蕎麦
- Tsuketororo-soba (buckwheat noodles served with a dipping sauce and grated toroto yam)
- 冷やしかつ蕎麦
- Hiyashi Katsu-soba (cold buckwheat noodles served with a slice of port cutlet on top)
- 蕎麦料理の種類
- Variety of soba dishes
- 大麦代トンネル
- Oomugishiro tunnel
- 国際小麦理事会
- International Wheat Council
- 南波多町小麦原
- Minamihatachoukomugiharu
- 各地の年越し蕎麦
- Toshikoshi-soba noodles in different regions
- 生蕎麦(きそば)
- Kisoba (common buckwheat noodles served in buckwheat noodle shops)
- 恵比寿麦酒記念館
- Ebisubizerukinenkan
- 麦芽比率50%以上
- containing 50% malt or more
- 新蕎麦(しんそば)
- Shin soba (new crop soba)
- 小麦粉を用いるもの
- Those that use wheat flour
- 土田麦僊『大原女』
- Oharame by Bakusen TSUCHIDA
- 蕎麦ソフトクリーム
- Buckwheat soft ice cream
- つけ麺系の冷たい蕎麦
- Cold soba served with dipping sauce
- 蕎麦パン(そばぱん)
- Soba pan (buckwheat bread)
- 麦の茎を使った草笛。
- A mugibue is a type of kusabue using a stalk of barley.
- 蕎麦粉割合による分類
- Classification by the percentage of buckwheat flour content
- ライ麦畑でつかまえて
- Catcher in the Rye (novel by J. D. Salinger)
- The Catcher in the Rye
- ぶっかけ系の冷たい蕎麦
- Bukkake variety cold soba
- 田舎蕎麦(いなかそば)
- Inaka-soba (country style buckwheat noodles)
- 蕎麦粉を湯がいたもの。
- Sobagaki consists of buckwheat mixed with hot water to form a soft dough.
- 蕎麦粉の種類による分類
- Classification by the type of buckwheat flour
- 蕎麦粉を用いた「そば」
- Soba' made from buckwheat flour
- 更科蕎麦(さらしなそば)
- Sarashina-soba
- 蕎麦ボーロ(そばぼうろ)
- Soba boro (buckwheat cookies)
- 手打ち蕎麦(手打ちそば)
- Hand-made soba
- 十割蕎麦(生粉打ちそば)
- Juwari-soba (kikouchi-soba) (100% buckwheat flour)
- 原材料はグルテンと小麦粉。
- Gluten and wheat flour are the ingredients of Anpei-fu.
- 巣篭り蕎麦(すごもりそば)
- Sugomori soba
- 蕎麦粉が混合されたパスタ。
- Pizzoccheri is a type of pasta containing buckwheat flour.
- 小麦粉を練って茹でたもの。
- It is made by kneading wheat flour, and boiling it.
- 細い蕎麦は汁が絡みやすい。
- Thin soba picks up the soup more easily.
- おれは蕎麦が大好きである。
- I am very fond of noodles.
- 「小麦プリンとミートパイ。
- `Frumenty and mince pie,' the Gnat replied;
- と蕎麦売りはすげなく問うた
- queried the peddler, unsympathetically.
- 粗いライ麦粉で作られたパン
- bread made of coarse rye flour
- 麦とろご飯、冷汁、卵かけご飯
- Mugitoro-gohan (a bowl of boiled rice and barley with grated yam on top), hiyajiru (boiled rice over which cold miso soup is poured), tamago-kake-gohan (boiled rice on which raw egg is placed on it optionally seasoned with soy sauce)
- 蕎麦花林糖(そばかりんとう)
- Soba karinto (deep-fat fried cookies made of buckwheat)
- 蕎麦クッキー(そばクッキー)
- Soba cookies (buckwheat cookies)
- 蕎麦でつくるソース焼きそば。
- Fried soba noodles seasoned with sauce.
- と蕎麦屋はあらあらしく叫んだ
- roughly exclaimed the soba-man.
- 小麦は北海道産が使われている。
- Wheat produced in Hokkaido is used.
- 主な原材料はグルテンと小麦粉。
- The main ingredients of kaku-fu are gluten and wheat flour.
- 小麦粉を両面にたっぷりまぶす。
- Coat both sides in flour.
- コーヒー豆のように小麦色をして
- brown as a berry
- ざる蕎麦と盛り蕎麦の違いについて
- Difference between zaru soba and mori soba
- 付け麺の蕎麦よりも新しい食べ方。
- Kake soba is a newer way of eating noodles than Tsuke-men (dipping noodles, cooled ramen noodles dipped in the ramen soup to eat).
- 蕎麦粉を主原料とすることがある。
- Buckwheat flour is sometimes used as the main ingredient.
- 米味噌・豆味噌・麦味噌の特徴と地域
- Characteristics and regions of rice miso, soybean miso, and barley miso
- 小麦粉と卵を水またはだし汁で溶く。
- Dissolve flour and eggs in water or dashi broth soup.
- 蕎麦粉の「銘柄」(製粉会社)の分類
- Classification by brand (flour mill) of buckwheat flour
- 後述の生蕎麦(きそば)とは異なる。
- Fresh noodles (soba) are different from kisoba (the common buckwheat noodles served in soba shops) that will be discussed later.
- 雪下出麦(ゆきわりて むぎ のびる)
- Yukiwarite mugi nobiru
- 群馬県桐生市地方も小麦の産地である。
- Kiryu City, Gunma Prefecture is also a wheat-producing area.
- 年越し蕎麦(地方によっては他の食事)
- Toshikoshi-soba (buckwheat noodles eaten on New Year's Eve)
- 蕎麦や饂飩と共に食べられる事も多い。
- Tempura is often served with soba (noodles made from buckwheat) and udon wheat noodles.
- 美味そうなオート麦がどっさりあるよ。
- It is full of fine oats,
- なんか小麦粉の種類の一種みたい――」
- `it's GROUND--'
- 原料は大豆が少なく、小麦が中心である。
- It is mainly made from wheat, and little of soybeans are used to make it.
- 小麦粉の香りを堪能する食べ方でもある。
- This cooking method enables one to enjoy the flavor of wheat-flour.
- 小麦の専用品種の作付けが増加している。
- The planting of wheat exclusively used for making half-dried Udon noodles is increasing.
- 酢飯の代わりに蕎麦を用いた寿司巻寿司。
- Soba zushi is a type of sushi roll made with buckwheat noodles instead of vinegar rice.
- 小麦粉をこねて成形し、油で揚げたもの。
- It is made by kneading wheat flour-based dough into the appropriate shape, and then frying it in oil.
- 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
- 壱岐焼酎は米麹に麦を掛け合わせている。
- Iki shochu is produced by mixing barley with malted rice.
- 縄状の形状より麦縄(むぎなわ)とも呼ぶ。
- It is also called 'muginawa' (literally 'wheat rope') due to its rope-like appearance.
- 原料の大豆と小麦の比率は半々程度である。
- The ratio between soybeans and wheat of raw materials of soy-sauce is half-and-half.
- 小麦は焙煎し、割砕して荒い粉末状にする。
- Wheat are smashed and made into rough flour after being roasted.
- これによりそうめんと冷麦を区別していた。
- They were used to tell the difference between somen noodles and hiyamugi noodles.
- 麺が蕎麦に変わると「カレー南蛮」になる。
- Curry namban' is a Soba version of Curry Udon.
- 緑茶、麦茶、番茶、煎茶、ほうじ茶、玄米茶
- Ryokucha (green tea), Mugicha (barley tea), Bancha (coarse tea), Sencha (green tea of middle grade), Hojicha (roasted green tea), and Genmaicha (tea with roasted rice)
- なめこと大根おろし等を具材に用いた蕎麦。
- It is a dish of buckwheat noodles served with toppings including nameko mushrooms and grated daikon radish.
- 小麦粉をこねて平らにし、切り揃えたもの。
- It is made by kneading wheat flour to be flat, and then cutting it in the same size.
- 蕎麦を茹でた湯はごく薄い粥のようになる。
- Water in which soba has been boiled becomes something like very thin porridge.
- 味わいは麦焼酎より更に軽く、癖が少ない。
- It tastes mild and even lighter than barley shochu.
- と蕎麦屋は自分の顔を撫でながら云った――
- cried the soba-man, stroking his own face --
- 小麦ビールのための南ドイツの一般的な名前
- a general name in southern Germany for wheat beers
- ――三面のさやに入った小麦粉状のものです
- --a floury thing in a three-sided husk
- このかえしを出汁で割って蕎麦汁が作られる。
- Soba dipping sauce is made by mixing water with kaeshi.
- 小麦と野菜の産地であることから発案された。
- This original Curry Udon was designed taking advantage of the fact that the region is a production area of wheat and vegetables.
- 一方で、年越し蕎麦の風習が薄い地域もある。
- There are also regions in Japan where the custom of eating soba noodles on New Year's Eve is less popular.
- 別の器に注いだ蕎麦つゆに浸けながら食べる。
- Dip a small amount of soba in the dipping sauce served in a separate dish to eat.
- 蕎麦粉を使った球状、または花状の焼き菓子。
- Small cookies in the shape of balls or flowers made from buckwheat flour and the other ingredients.
- 蕎麦つゆと割らず蕎麦湯のみを飲む人もいる。
- Some people drink sobayu straight without mixing with soba sauce.
- 一番粉を使用した蕎麦が「更科蕎麦」である。
- Sarashina-soba' is made from the grade one flour.
- 小麦粉をこね油で焼いた、ないし揚げたもの。
- It is made by kneading wheat flour, and baking or frying it in oil.
- 卵黄と小麦粉を混ぜて麺を延ばす黄色い素麺。
- Yellow somen containing egg yolk and flour.
- 機械で手打ちのように製麺された蕎麦である。
- Hand-made style soba made by machine
- ホスファターゼ 酸性,,,,, 小麦の胚芽
- Phosphatase,acid,fromwheatgerm
- そして片栗粉ないしは小麦粉でとろみをつける。
- The soup is thickened with Katakuriko flour (potato starch) or wheat-flour.
- 天ぷらの専門店や蕎麦蕎麦屋で多く食べられる。
- Tendon is available at tenpura specialty restaurants and soba shops.
- 小麦粉に食塩水を加えてよく練って生地を作る。
- Add brine to flour and knead the mixture to make dough.
- 蕎麦粉の「産地」(日本国内・世界)による分類
- Classification by buckwheat flour producing area (Japan and overseas)
- 蕎麦の香りが強く、あまり露をつけずに食べる。
- Inaka-soba has pronounced buckwheat scent and is eaten with a very small amount of sauce.
- 別名で天南蕎麦(天ぷら南蛮)という店もある。
- It is also referred to as Tennan soba (tenpura nanban) at some restaurants.
- 蕎麦切りの太いものを「どじょう蕎麦」という。
- Thick soba is referred to as Dojo soba (loach soba).
- 根に強い辛味がある、蕎麦の薬味等に使われる。
- The Karami daikon has a strong pungency in the root; and is used for soba (buckwheat noodle) seasoning, among other purposes.
- ……畑はその時期、小麦の収穫の季節であった。
- It was the time of the wheat harvest;
- 「ソーセージ、ライ麦パン、それからコーヒー」
- 'Sausage, pumpernickel and coffee.'
- ただし、麦縄は米と小麦粉を混ぜて作られていた。
- Meanwhile, Muginawa was made from the mixture of rice and wheat-flour.
- 北関東では、大麦を使った赤味噌が造られている。
- In Kita Kanto (Northern Kanto), red miso made from barley is produced.
- 麦芽、ホップ及び水を原料として発酵させたもの。
- Beer is a fermented drink made from malt, hops and water.
- このため蕎麦、素麺などの薬味として利用される。
- They are used as a spice for soba, somen, etc.
- 蕎麦屋の丼物のなかでは最高級であることも多い。
- Of all the donburi varieties, Tendon is considered to be the top.
- 麒麟麦酒植物開発研究所にて初星/美山錦を交配.
- Shokubutsu Kaihatu Kenkyusho of Kirin Brewery Company Limited cross-fertilized Hatsuhoshi/Miyama nishiki.
- 小麦粉を練って緒のように結び、油で揚げたもの。
- It is made by kneading wheat flour, knotting it like a cord, and frying it in oil.
- これを蕎麦湯(そばゆ)という(詳しくは後述)。
- This liquid is referred to as soba-yu (hot buckwheat water) (which will be discussed later in detail).
- 土田麦僊― 『朝顔』1929、『平牀』1933
- Bakusen TSUCHIDA, 'Asagao' (朝顔) (Morning Glory) 1929, 'Hira Yuka' (平牀) (Flat Bed) 1933
- この上に麻布を麦漆で貼り重ねて像の形をつくる。
- On top of the clay surface, pieces of hemp cloth are laid with mugi-urushi (Japanese lacquer mixed with wheat flour) to create the basic shape of the statue.
- 春先のこと、ヒバリが新緑の小麦畑に巣を作った。
- A LARK had made her nest in the early spring on the young green wheat.
- それと共に、蕎麦売りの顔は卵のようになった……
- which therewith became like unto an Egg...
- 商人は蕎麦売りの足下に身を投げ倒して声をあげた
- and he flung himself down at the feet of the soba-seller, crying out,
- 「麦縄(むぎなわ)」が日本の麺類の起源とされる。
- Muginawa' is believed to have been the origin of noodles in Japan.
- こちらの方がかけ蕎麦より古くからの食べ方である。
- This way of eating soba has been around longer than kake soba.
- ざるに盛った蕎麦を温かいつゆにつけて食べるもの。
- Tsuke soba consists of buckwheat noodles served in a basket and dipped in a warm sauce to eat.
- なお、通常暖かい蕎麦に蕎麦湯は添えて出されない。
- Additionally, sobayu is usually not offered with hot soba dishes.
- 蕎麦は「蕎麦粉」と「つなぎ」「水」にて作られる。
- Soba is made from buckwheat flour, binding agent and water.
- 麦酒工房(Kappa Beer Brewery)
- Kappa Beer Brewery
- 蕎麦つゆと同量に入れ、麺に絡ませる食べ方もある。
- Another tasting way of eating Dashi is to mingle it with the same quantity of soba-tsuyu (seasoning soy sauce) to add a special flavor to soba noodles.
- そして、メンドリに二倍の大麦を与えることにした。
- determined to give the Hen a double allowance of barley.
- 天ぷら、麦茶などの屋台による町人の料理が発達した。
- Yatai (street stall)-based dishes for townspeople, such as tenpura (Japanese deep-fried dishes) and mugicha (barley tea), developed.
- 濃口よりも原料の麦を浅く炒り、酒を加えるのが特徴。
- One characteristic is that the wheat as a raw material is roasted slightly less compared with that of koikuchi soy-sauce, and it contains sake.
- 寿司や蕎麦の専門料理店ができるのもこのころである。
- It is also around this time that restaurants specializing, for example, in sushi or soba, appeared.
- 小麦粉や米の粉をこねて薄く成形し、油で焼いたもの。
- It is made by kneading wheat flour or rice flour to be thin, and baking it with oil.
- 布海苔を加えた蕎麦はへぎそばと称されることもある。
- Soba containing glue plant is also referred to as hegi-soba.
- (違いについてはざる蕎麦と盛り蕎麦の違いについて)
- (See 'Difference between zaru-soba and mori-soba' for detailed description.)
- 関西風と比較して小麦粉などの〝つなぎ〟の量が多い。
- Compared with Kansaifu-okonomiyaki, it has more amounts of 'thickener' such as flour and so on.
- 薄明りの中に仄(ほの)めいた、小さい黄色の麦藁帽、
- standing there in the dim light, his small, yellow straw hat askew on his head.
- 糖は同じく小麦由来のデンプンが分解されたものである。
- Sugar was generated through decomposition of starch from wheat.
- 以前は小麦の生産が多かったために良く食べられていた。
- Musashino Udon used to be eaten frequently because these regions boasted affluent wheat production.
- 種皮の緑色が鮮やかな「藪」系の蕎麦はその香りが高い。
- 'Yabu'soba gets its vibrant green color from buckwheat berry chaff and has a pronounced scent.
- 蕎麦粉を水に浸けて取り出したでんぷんで作る寄せもの。
- It is a jelly made from buckwheat starch extracted from buckwheat flour covered with water.
- 汁が絡みやすい蕎麦には濃い目の汁を少量つけて食べる。
- Soba that easily picks up the sauce is eaten with a small amount of more intensely-seasoned sauce.
- なお、蕎麦をゆでたゆで湯は蕎麦湯として飲用に供される。
- Water used to cook soba is served as a beverage referred to as soba-yu (hot soba water).
- 「生麦大豆二升五合(なまむぎだいずにしょうごんごう)」
- 'Namamugi daizu nisho-gongo' (literally, raw barley and soybeans of 450 ml):
- 米や麦などの穀類の食を断ち、水や木の実などで命を繋ぐ。
- Stop eating grains such as rice and wheat, and manage to survive on water and nuts.
- これを板わさと呼び、居酒屋の他に蕎麦屋でも提供される。
- This is called 'ita-wasa' (kamaboko with wasabi) and is served in an izakaya (Japanese-style pub) or a sobaya (buckwheat-noodle restaurant).
- 海外では寿司および刺身、蕎麦、天ぷらなどがよく知られる。
- Overseas, sushi, sashimi (fresh slices of raw fish), soba (buckwheat noodles), and tenpura (a Japanese deep-fried dish) are well-known.
- 小麦粉と米粉を水で練って塩を混ぜて縄状にして乾燥させた。
- Flour and powdered rice were kneaded with salt and water, and the dough was then formed into rope-like shapes and dried.
- 原料は大豆が中心で、小麦は使わないか使っても少量である。
- It is mainly made from soybeans, and none or only a small amount of wheat is used to make it.
- うどん=西日本、蕎麦=東日本と言う人がいるが正しくない。
- Although some people may believe that Udon is the specialty of western Japan, while Soba (buckwheat noodles) is of eastern Japan, they are wrong.
- 麺類 -蕎麦(そば)、うどん、素麺(そうめん)、ひやむぎ
- Menrui (noodles): soba, udon, somen (Japanese vermicelli), wheat noodles cooled on ice
- 蕎麦殻を挽き込んだ、黒っぽい蕎麦粉により製造された蕎麦。
- Soba made from dark-colored buckwheat flour that contains ground buckwheat chaff.
- 小麦粉をこねてくぼみをつけてへそに似せ、油で揚げたもの。
- It is made by kneading wheat flour to have a recess into a navel shape, and frying it in oil.
- 素麺(索麺、そうめん)は、小麦粉を原料とした麺のひとつ。
- Somen is a kind of noodle made from flour.
- なお、「大分麦焼酎」は地域団体商標として登録されている。
- 'Oita Barley Shochu' has been registered as a regional collective trademark.
- なお、小麦粉のダマがなくなるまでかき混ぜるのはよくない。
- It is improper to mix the batter until no lumps of flour are left in the mixture.
- ――たとえば蕎麦屋(そばや)だの、団子屋(だんごや)だの
- --for instance, noodle-house or dango shop....
- また、蕎麦屋、割烹などの日本料理店で出される料理でもある。
- Nihon-ryori are also dishes offered in nihon-ryori restaurants, such as soba restaurants and kappo (Japanese-style cooking) restaurants.
- 麦みそ - 大豆と大麦又ははだか麦を発酵・熟成させたもの。
- Barley miso - made by fermenting and maturing soybeans and barley or rye.
- ただし、小麦から作った麹(麦麹)を用いる点が異なっている。
- However, it is different in that malted wheat is used to make Xiangxue wine.
- したがって、ざる蕎麦の「ざる」の対義語が「盛り」ではない。
- Accordingly, 'mori' is not the antonym of 'zaru' in zaru soba.
- 唐菓子は小麦粉を用い胡麻油で揚げるなどの技法が用いられる。
- The technique used to make Togashi was to fry wheat flour-based dough in sesame oil.
- ツルたちは、種蒔きの終えたばかりの小麦畑を餌場にしていた。
- SOME CRANES made their feeding grounds on some plowlands newly sown with wheat.
- ジョーダンのほっそりとした小麦色の腕がぼくの腕に置かれる。
- With Jordan's slender golden arm resting in mine,
- 主に素麺、蕎麦、うどん、ひやむぎなどの麺料理と一緒に食する。
- It is mainly served as soup with noodles, such as somen (Japanese vermicelli), soba (Japanese noodles made from buckwheat), udon (Japanese noodles made from wheat), and hiyamugi (thin udon noodles served cold).
- 葱、鰹節、生姜、蕗、蕎麦の実などを用い、直火で炙って供する。
- Some name-miso is served after being broiled with green onion, dried bonito, ginger, Japanese butterbur or buckwheat seeds.
- ほかの蕎麦屋がこの手法を真似ることで「ざる蕎麦」が広まった。
- As other soba restaurants started to follow suit in Iseya's recipe, and 'zaru soba' became widespread.
- 新蕎麦の特徴を表す種皮の緑色が鮮やかな蕎麦はその香りが高い。
- Characterized by the brilliant green color of chaff of the new crop of buckwheat berries, shin soba has a pronounced scent.
- 機械で製麺されるものに対して、手作りで製麺される蕎麦を言う。
- Hand-made soba refers to buckwheat noodles made by hand as opposed to those made by machine.
- 徳岡神泉― 『麦』1934、『流れ』1954、『筍』1963
- Shinsen TOKUOKA, 'Mugi' (麦) (Barley) 1934, 'Nagare' (流れ) (Flow) 1954, 'Takenoko' (筍) 1963
- 小麦粉に適量の水を入れ、3時間以上冷蔵庫で寝かせ生地を作る。
- Put a moderate amount of water into some flour and let it stand in a refrigerator for more than three hours and make the dough.
- 熟成期間が短いので色が白く材料の麦などの粒子が残るものもある。
- Because its maturing period is short, its color is white and sometimes grains of ingredients such as barley or others remain.
- 一例として、香川県では蕎麦よりも讃岐うどんを食べる風習がある。
- For example, in Kagawa Prefecture, people customarily eat Sanuki Udon (udon noodles from Kagawa Prefecture, formerly Sanuki Province) instead of soba noodles.
- 今川焼き(いまがわやき)は、小麦粉を主体として型で焼いた料理。
- Imagawa-yaki is a pastry which is made by baking batter in molds.
- 肉に塩コショウをふりかけ、小麦粉、溶き卵、パン粉の順につける。
- Salt and pepper the meat, cover it with flour, then dip it in beaten eggs and breadcrumbs separately.
- しかし、平成5年には蕎麦に追い抜かれるなど年々縮小傾向である。
- However, its ranking was surpassed by soba (buckwheat) noodles in 1993, and the production ratio is following a yearly decreasing trend every.
- その後、小麦粉、溶き卵、パン粉の順に衣をつけ、食用油で揚げる。
- Then, coat the stretched prawn with flour, beaten egg and bread crumbs in that order, and deep-fry it in hot cooking oil.
- 蕎麦切り(そばきり)、日本蕎麦(にほんそば)とも呼ばれている。
- It is also referred to as Sobakiri (buckwheat noodles) or nihonsoba (Japanese noodles).
- グルテン生成の少ない、古くなった小麦粉を敢えて使うこともある。
- Old wheat flour which is apt to produce a lesser amount of gluten may be intentionally used.
- 数日後、畑の主がまたやって来て、実が入りすぎて落ちた小麦を見て
- The owner of the field came again a few days later and saw the wheat shedding the grain from excess of ripeness.
- 「蕎麦全書」の著者、日新舎友蕎子が自家製で作っていたものである。
- This is the soup that Yukyoshi NISSHINSHA, the writer of 'Soba zensho' used for his homemade soba.
- しかし水掛麦による麦作が行われ伝統的に粉食料理が食べられていた。
- Instead, wheat is cultivated by utilizing underground water from the slopes of Mt. Fuji, and therefore powdered food dishes are popular in the area.
- 蕎麦やうどんに載せたり、丼物種(天丼、掻き揚げ丼)として食べる。
- It is served on top of soba (buckwheat noodles) and udon (wide white noodles) or added to donburimono (a bowl of rice with food on top) such as tendon (tenpura rice bowl) and kakiage-don (deep-fried diced shrimp and vegetables over rice).
- 小麦粉は余分につけていると衣が剥がれるので手で叩いてよく落とす。
- Pat the excess flour off with your hand, as too much flour can cause the coating to come off.
- グルテンは、水で練った小麦粉に含まれるたんぱく質のひとつである。
- Gluten is a type of protein contained in the water and wheat flour mixture.
- 同様にざるに乗っていても海苔がかかっていなければ盛り蕎麦である。
- Similarly, if soba is served in a basket, but with no nori on top, it is identified as mori soba.
- 抜き実の挽きぐるみ、つまり緑色の甘皮部分を挽き込んだ鶯色の蕎麦。
- Yabu soba is green-colored noodles made from buckwheat flour milled with green buckwheat berry chaff.
- 「そば(蕎麦)」には、原料植物を意味する以外に2つの意味がある。
- Aside from meaning buckwheat plant, 'soba' has 2 additional definitions.
- 冷麦はそうめんと違い、西日本一帯では知名度が低いとも言われている。
- Unlike somen noodles, hiyamugi noodles are said not to be well known in western Japan.
- 円爾が開山した「承天寺」には「饂飩蕎麦発祥之地」という石碑がある。
- There is a stone monument with the inscription 'The birthplace of Udon noodles and Soba' in 'Joten-ji Temple' established by Enni.
- 唐揚げは片栗粉と小麦粉を使用し、なおかつ下味ににんにくを使用する。
- When preparing karaage, flour and katakuriko are used in the batter for the coating, and garlic is also used for seasoning.
- 煮物や蕎麦つゆ、素麺つゆ、蒲焼のタレや照り焼きのつや出しにつかう。
- It is used in stews as well as sauces that accompany soba noodles, somen noodles, kabayaki and teriyaki.
- 乾麺については、小麦粉に食塩と水を混ぜてよく練った生地が作られる。
- For the dried noodles, a dough is made by mixing wheat flour, salt and water, and kneading it thoroughly.
- 初期の羊羹は、小豆を小麦粉または葛粉と混ぜて作る蒸し羊羹であった。
- Early yokan was mushi-yokan (steamed yokan) made by mixing adzuki beans with wheat flour or powdered arrowroot.
- ヤマノイモやナガイモのすりおろしと卵白身をあてたものをかけた蕎麦。
- Tororo soba (or Yamakake soba) is a bowl of buckwheat noodles in hot soup with the mixture of grated yam or Chinese yam with beaten egg whites on top.
- 小麦粉などで作って色づけされた板の絵柄を爪楊枝や針などで削る遊び。
- It is a game in which one cuts out, with a toothpick or needle, a picture on a colored sheet made from materials such as flour.
- 一般的な主原料(糖蜜、麦などの穀類)以外を主原料に用いた甲類焼酎。
- Shochu group Ko using major ingredients other than common ingredients like molasses, barley and other cereals
- うどん・蕎麦などの麺類や、牛丼などの薬味として使われることが多い。
- Shichimi togarashi is typically used as a flavoring for noodles such as udon (Japanese wheat noodle) and Soba (buckwheat noodle), or sometimes gyudon (rice covered with beef and vegetables).
- 麦畑をうろついていたオオカミが、畑から出て来ると、ウマに出合った。
- A WOLF coming out of a field of oats met a Horse
- ただ麗々と蕎麦の名前をかいて張り付けたねだん付けだけは全く新しい。
- Only the price-list, on which was glaringly written 'Noodles' and which was pasted on the wall, was entirely new.
- たわわに実った小麦は、景気よく燃え上がり、跡には何も残らなかった。
- but the Farmer reaped nothing that year
- 陽差しのなかに充ちた、緑のライ麦の芳香は、すこし胸をむかつかせる。
- The scent of green rye soaked in sunshine came like a sickness.
- お好み焼き 小麦粉をベースに作られるが、歴史的には新しいと思われる。
- Okonomi-yaki: These wheat flour-based dishes of this category are considered having been developed rather recently.
- 麦や麦芽を一切使用しない発泡酒は「その他の醸造酒(1)」に分類する。
- Low malt beer in which no barley or malt is used is classified as 'other brews (1).'
- なお、冷たい蕎麦に刻んだ海苔を散らすようになったのは明治以降である。
- It was subsequent to the Meiji era that they started to put cut pieces of nori on top of cold noodles.
- 花巻蕎麦が誕生したのは江戸・安永年間(1772-81)の頃とされる。
- It is considered that Hanamaki soba came into existence around 1772 to 1781.
- 多くの蕎麦好きは、新蕎麦の季節ともなれば特に蕎麦の香りを重要視する。
- Many of soba enthusiasts take the scent of soba seriously, particularly, during the fresh buckwheat crop season.
- 俺にとっちゃ、世界中の宝石よりも、麦一粒の方がよっぽど価値がある。」
- I would rather have one barleycorn than all the jewels in the world.'
- 地方出身の単身者が多かった江戸では、蕎麦やてんぷらなどの屋台が栄えた。
- In Edo where many single persons, not living with their families, from outside Edo, lived in Edo, street stalls serving soba and tenpura flourished.
- カップ麺・カップそば・インスタントそばなどのカップ麺の蕎麦に存在する。
- Instant noodles and instant soba are used in the noodles-in-a-cup group such as cup noodles, cup soba, and instant soba.
- この蕎麦湯を残った蕎麦つゆに湯桶から注ぎ入れて割り、最後の締めに飲む。
- When the noodles are finished, transfer some sobayu from yuto to the dish of soba sauce to mix with the remaining sauce and drink it to finish off the meal.
- 100%蕎麦粉だけでつくる蕎麦麺を「生粉打ち蕎麦」(十割蕎麦)という。
- Soba made from 100% buckwheat flour is referred to as Kikouchisoba (also known as Juwari soba or Towari soba).
- 十割蕎麦は小麦粉を「つなぎ」に使ったいわゆる二八蕎麦よりも切れやすい。
- Juwari soba breaks more easily than the so-called Nihachi soba (soba noodle made from eighty percent buckwheat flour and twenty percent wheat flour) which contains wheat flour as a binding agent.
- 元の原材料(多くの場合は米ないしは麦)へこうじ菌を生やし、麹をつくる。
- Grow aspergillus on original ingredients (usually rice or barley) to make malted rice.
- シカがヒツジに、オオカミを保証人に立てるから小麦を貸してくれと頼んだ。
- A STAG asked a Sheep to lend him a measure of wheat, and said that the Wolf would be his surety.
- しかし、同時に、餌の大麦を盗んでは売り飛ばし、自分の懐を肥やしていた。
- but at the same time stole his oats and sold them for his own profit.
- けれども、近隣一帯の人たちはみな、この風車小屋で小麦を挽いていました。
- but it served the whole neighborhood,
- また蕎麦(蕎麦粉)に含まれる特徴的な機能性成分としてルチンがあげられる。
- Additionally, rutin can be mentioned as a functional element characteristic of buckwheat (or buckwheat flour).
- それから肉饅頭が出た、また麦酒が[#「が」は底本では「か」]沢山に出た。
- and there were mince-pies, and plenty of beer.
- 当時は、この小屋はナポレオン将軍の兵士のために小麦を挽いていたのでした。
- when it had ground wheat for the soldiers of Napoleon;
- 御椀を船に、箸を櫂にし、針を刀の代わりに、麦藁を鞘の代りに持って旅に出た。
- He embarked on his voyage with a bowl as a boat, a chopstick as a paddle, a needle as a sword and a piece of straw as a scabbard.
- かえしとは「煮かえし」の略された物で、蕎麦汁(そばつゆ)に使われる調味料。
- The word 'kaeshi' is an abbreviation of 'nikaeshi', a seasoning used as a soba (buckwheat noodles) dipping sauce.
- 麦芽、ホップ、水及び麦その他の政令で定める物品を原料として発酵させたもの。
- Beer is a fermented drink made from malt, hops, water, barley, and other materials stipulated in government regulations.
- グルコース、マルトース、デキストリンなどの混合物で、主成分は麦芽糖である。
- It is a mixture of glucose, maltose, and dextrin, and the main component is malt sugar.
- (つけ蕎麦は温かい汁に浸けて食べても冷たい蕎麦に分類すべきとの考えもある)
- (There is an opinion that, although it is dipped in warm sauce to eat, tsuke soba should be classified as a cold soba dish.)
- 草はずん/\伸び上り、麦の畠は青くなつて、一日々々と美しくなつていきます。
- the grass grew higher, and the corn-fields became lovely in delicate green.
- それらを脂じみた多量の臭い胞子と入れ替えることにより小麦の実を破壊する真菌
- fungus that destroys kernels of wheat by replacing them with greasy masses of smelly spores
- こうした用法の場合は「蕎麦」の字は用いず、ひらがなで表記するのが通例である。
- In this case, the word 'soba' is commonly written in hiragana and kanji characters representing buckwheat (soba) are not used.
- ひとつは蕎麦粉を用いた麺類の意味、もうひとつは麺類・麺料理全般の通称である。
- For one thing soba means noodles made from buckwheat flour while it is the common term for noodles and noodle dishes in general.
- 自分で出来の良いものを打つことを目標にし、蕎麦打ちを趣味として行う人もいる。
- Some people make soba as a hobby for the pleasure of producing quality noodles.
- 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.
- 「そうだね、彼女はねずみ色のつば広の麦わら帽子に赤レンガ色の羽をつけていた。
- 'Well, she had a slate-coloured, broad-brimmed straw hat, with a feather of a brickish red.
- 答えは、家に帰る前に小麦粉(flour)を一袋買ってこい、ということだよ!」
- It was a sack of flour that I was to send home!'
- ライ麦とシロツメクサと、瑞々しい緑色をした小麦の植わった、細長い畠も見える。
- There were long strips of rye and clover and pale green corn.
- 江戸時代に引越し蕎麦の風習が始まるまでは、引越しの際には粥を近所に配っていた。
- In Japan, until the custom of giving out soba to new neighbors after a house move (hikkoshi soba) began during the Edo period, people would distribute kayu after moving.
- 生蕎麦は現在では、二八蕎麦、十割蕎麦、五割蕎麦他の「蕎麦屋の蕎麦全般」を指す。
- Nowadays, kisoba means 'soba served at soba restaurants in general' such as nihachi soba, juwari soba, and gowari soba.
- 皮に蕎麦粉を使用した饅頭で、つなぎにすりおろしたヤマノイモを用いたものもある。
- Soba manju is a bun with skin made of buckwheat flour sometimes mixed with grated yam as a binding agent.
- 入江は大正時代に土田麦僊、村上華岳らが創設した国画創作協会のメンバーであった。
- Irie was a member of the Kokuga Sosaku Kyokai (National Creative Painting Association) founded by Bakusen TSUCHIDA and Kagaku MURAKAMI, and others in the Taisho period.
- 乙類焼酎で米こうじか麦こうじを発酵に利用し、主原料のみ独自の原料を用いたもの。
- Shochu group Otsu fermented by malted rice or barley and using unique ingredients as major ingredients
- さらに江戸時代に入ると寿司、蕎麦の普及と併せ、広く一般に普及・浸透していった。
- In the Edo period, it became popular among ordinary citizens in keeping with the spread of sushi and soba (buckwheat noodles).
- タネ(またはネタ)と呼ばれる食材に小麦粉と卵で作った衣をつけ、油で揚げた料理。
- Ingredients called 'tane (or, neta)' are dipped in a batter made with eggs and flour, then deep-fried in heated oil.
- 切麦を暖かくして食べる「温麦」と冷やして食べる「冷麦」は総じてうどんと呼ばれた。
- Nurumugi,' which indicates heated Kirimugi, and 'Hiyamugi,' which indicates chilled Kirimugi, were both referred to as Udon.
- 匂い消しのために、刺身や寿司に添えられるほか、蕎麦やうどん、茶漬けにも使われる。
- Used on sashimi and sushi to erase their odors, and used for soba, udon and chazuke (boiled rice with tea poured over it) as well.
- また、盛り蕎麦の「盛り」の語は、現在の掛け蕎麦である「ぶっかけ」の対義語である。
- The term 'mori' for mori soba is an antonym of 'bukkake' which is the kake soba of today.
- 蕎麦屋で生蕎麦の語が使われるのは、上等な蕎麦を生蕎麦と呼んでいた頃の名残である。
- That term is still in use at soba restaurants as a legacy of those days that fine quality soba was referred to as kisoba.
- 新しく収穫したソバの実で作った蕎麦粉を使用して作られた蕎麦をあえて新蕎麦と呼ぶ。
- Buckwheat noodles made from a new crop of buckwheat berries are specifically referred to as shin soba.
- 小麦粉をこねて蝎虫(サソリないしキクイムシとされる)の形とし、焼くか蒸したもの。
- It is made by kneading wheat flour to form into a 蝎虫 (considered as a scorpion or gribble) shape, and steaming or baking it.
- 米・麦・あわ・とうもろこし・こうりゃん・きび・ひえ・でんぷんまたはこれらのこうじ
- Rice, wheat, foxtail millet, corn, kaoliang, millet, barnyard millet, starch, and their malts.
- 室町時代は、茄でて洗ってから蒸して温める食べ方が主流で、蒸麦や熱蒸とも呼ばれた。
- During the Muromachi period, it was mainly boiled, washed, and then steamed to eat, which was also referred to as 'mushimugi' (literally meaning steamed noodles) and 'atsumushi' (literally meaning hot-steamed).
- 以後各地の焼酎メーカーで、米・麦との混和タイプも含めて広く作られるようになった。
- Since then, many shochu makers around the country have produced it including mixed types with rice and barley.
- 俳人で行脚僧の既白や加賀国出身の二柳・麦水などと交流し、蕉風俳諧の復興を志した。
- Through interactions with poets of haikai such as Kihaku, who was also a travelling monk, and Jiryu and Bakusui, who were both from Kaga Province, he endeavored to revive haikai in the style of Basho.
- これらはさくっとした食感には邪魔な小麦粉のグルテン生成を抑えるための方法である。
- These are the procedures to prevent the production of wheat gluten, which may prevent a crisp texture.
- 天麩羅蕎麦もうちへ帰って、一晩寝たらそんなに肝癪(かんしゃく)に障らなくなった。
- My return home and sleep over night greatly rounded off my rugged temper over the tempura affair.
- だん/\に黄色のふかまつて来る麦の中をくゞつて、熱い空気の浪がおしよせて来ます。
- Warm air waved the corn as it grew golden in the sun.
- なお寛延4年(1751年)の書物「蕎麦全書」には、つゆの製法が2種類存在していた。
- Also, 'Soba zensho' (All About Soba), a book written in 1751, introduces two kinds of production methods for soba dipping sauce.
- 米味噌や麦味噌に比べて甘味が少なく、渋味がありうまみが強いのが、大きな特徴である。
- Compared to rice miso and barley miso, it is less sweet and has a nasty bitter taste and strong umami, which are distinguishing characteristics of soybean red miso.
- 米やワラビ、小麦粉などの粉に砂糖を加え蒸して作るが、主原料の粉は各地により異なる。
- It is made by adding sugar to the powders such as rice, warabi and flour and steaming it, and the kind of powder varies among regions.
- また、小麦そのものが中国大陸から伝来されたことから唐粉(からこ、殻粉)とも称した。
- Additionally, since wheat came from China, it was also referred to as Karako (Chinese flour).
- その後、幕末頃には「生蕎麦」の指す範囲は拡大し、二八蕎麦にも使われるようになった。
- The scope of the term 'kisoba' subsequently expanded to be used in conjunction with nihachi soba by the end of the Edo period.
- 古くから備中素麺と呼ばれ、”麦切り”という麺類の一種が朝廷に献上された歴史を持つ。
- It has been called 'Bicchu somen' since ancient times, and a kind of noodles called 'mugikiri' was historically offered to the court.
- 17世紀中期以降、蕎麦切りは江戸を中心に急速に普及し、日常的な食物として定着した。
- Starting from Edo, sobakiri rapidly gained popularity subsequent to the mid seventeenth century and became established as part of the daily diet.
- 小麦粉から生地を作る場合は必須で、お好み焼き粉を使う場合にも若干加えるとより良い。
- It is indispensable when making dough from flour, and if using okonomiyaki powder it is better to add a little yamaimo.
- 長崎天ぷらフリッターによく似た製法だが牛乳は用いず、小麦粉・卵・日本酒で衣を作る。
- Nagasaki-tempura, the preparation of which is very similar to fritters, but the batter is made of flour, eggs and sake liquor, without milk.
- 男はロバを家に連れて行くと、他のロバたちと一緒に麦の置かれた囲いの中に入れてみた。
- He took the Ass home and put him in the straw-yard with his other Asses,
- それは道側(みちばた)に屋台を下していた売り歩く蕎麦屋の提灯に過ぎない事が解った。
- It proved to be only the lantern of an itinerant soba-seller, [2] who had set down his stand by the road-side;
- ここは灰の谷――灰が麦のように生育し、尾根や丘やグロテスクな庭にまで広がっている。
- This is a valley of ashes――a fantastic farm where ashes grow like wheat into ridges and hills and grotesque gardens;
- 信州開田高原産・北海道産・北米産・中国産など、蕎麦粉の産地・地方・国の違い等で区分。
- Soba may be broken down by buckwheat flour producing area, region, and country whereby, in that case, buckwheat flour is identified as a product of Shinshu Kaiden Kogen, Hokkaido, North America, China and the like.
- このために、蕎麦粉を用いていないにもかかわらず「そば」の名が定着している食品もある。
- As a result, there are some food products in which the term 'soba' has been established even though they contain no buckwheat flour.
- 現在は、省略して単に蕎麦と呼ぶことが多いが、「蕎麦切り」の呼称が残る地域も存在する。
- Today, it is commonly referred to as soba for short but the term 'sobakiri' still remains in existence in some areas.
- 今日までは数学と骨董で蕎麦を忘れていたが、こうして看板を見ると素通りが出来なくなる。
- Up to this time I had forgotten the noodle on account of mathematics and antique curios, but since I had seen thus the sign of noodles, I could hardly pass it by unnoticed.
- 朝鮮半島経由で麹による酒造法が伝えられたのであれば、それは当然麦麹であったはずである。
- If the brewing method with rice malt was transmitted via the Korean Peninsula, naturally it would have been wheat malt.
- ざる蕎麦と同じように茹であげた麺のヌメリを取り、冷水で冷やし、ざるなどに盛って食べる。
- Like Zaru-Soba (soba topped with sliced nori seaweed served on a sieve-like bamboo tray), Udon noodles are washed to remove the sliminess after boiled, chilled in cold water and then served on a sieve-like bamboo tray.
- - 米粉か、白玉粉に小麦粉を混ぜた生地を薄焼きにした皮で小豆餡をクレープのように包む。
- Made by wrapping red bean paste in a lightly fried skin made from a batter consisting of rice flour or glutinous rice flour mixed with wheat flour like a crepe.
- なお、麦、水、ホップと定められた副原料以外のものを使用したビールも発泡酒に分類される。
- Beers which contain any ingredients other than barley, water, hops and other additional ingredients are classified as low-malt beer.
- このつゆは通常「ぬき」(蕎麦ぬきの意)とよばれるタネをつゆで煮たものを出す場合が多い。
- Often times, this sauce is the soup referred to as 'nuki' (meaning without soba) in which toppings are cooked in.
- 1757年(宝暦9年)、敦賀に赴いたのをきっかけとして、支麦の系統の地方俳諧に接した。
- When he visited Tsuruga in 1757, he was inspired by the provincial style of haikai which had its lineage in the poetry of Shibaku.
- 新たに選ばれた将校たちは、目印になるようにと、頭に麦藁の飾りをつけて指揮をとっていた。
- the newly chosen generals bound their heads with straws, that they might be more conspicuous to all their troops.
- それなら、それでいいから、初手から蕎麦と団子の嫌いなものと注文して雇(やと)うがいい。
- If it was the case, they ought to have specified when calling for a teacher one who does not eat noodle and dango.
- 年を越す前に食べきらなければならず、蕎麦を残すと翌年金運に恵まれないなどと言われている。
- It is said that people must eat all of the soba (buckwheat noodles) they are offered before the new year dawns, or else they will be unlucky with money in the coming year.
- また、道明寺粉は比較的高価なため、小麦粉で作った江戸式よりも、上方式が高価な場合が多い。
- Also, because Domyojiko is relatively expensive, the Kamigata style is often more expensive than Edo style made from wheat flour.
- 現存する清浄歓喜団は、小麦粉の生地で小豆餡を茶巾状に包み胡麻油で揚げたものとなっている。
- Current Seijokankidan is made by wrapping azuki bean paste in the dough of wheat flour into a chakin (a cloth used in the tea ceremony) shape, and then frying in sesame oil.
- 一銭洋食(いっせんようしょく)は、水に溶いた小麦粉を鉄板で焼き、ネギなど乗せて焼いた物。
- Issen Yoshoku consists of a wheat flour mixed with water, baked on a cast-iron pan, with green onion added onto it.
- そして播州と同様に、良質の塩と水、小麦などの原料が揃っていたことから一大産地に成長した。
- This area grew to become one of the major production areas blessed with high-quality ingredients including salt, water, and wheat like Banshu.
- これは原料となる小麦、水(軟水)、食塩(海水塩)の産地が近かったことが一つの理由である。
- One of the reasons is that the production areas of the ingredients including wheat, water (soft water), and salt (seawater salt) were in the close locally.
- なお、沖縄で「(日本)蕎麦」を普通に食べるようになったのは沖縄復帰後であるとされている。
- It is said that it was after the return of Okinawa when (Japanese) soba started to be commonly eaten there.
- 蕎麦粉を麺の形態に加工する調理法は、16世紀末あるいは17世紀初頭に生まれたといわれる。
- It is said that the method of processing buckwheat flour to make noodles was conceived in the end of the sixteenth or early seventeenth century.
- 麦漆とは漆に麦粉(メリケン粉のようなもの)を混ぜてペースト状にしたもので、接着力が強い。
- Mugi-urushi is a paste mixture of urushi (lacquer) and wheat flour, which creates a strong bond.
- 落雁や和三盆など、粉状の材料(砂糖や麦粉など)を成型して作る和菓子を総称することもある。
- It may refer to Japanese sweets including rakugan, wasanbon (refined sugar made from sugarcane in Japan) that are made and molded from powdery ingredients (sugar, flour, etc.).
- 夕方私が厩舎へ戻ったら、いらっしゃいな、そうしたら大麦のいっぱい詰まった袋をあげますよ」
- and if you will come when I reach my own stall in the evening, I will give you a little sack full of barley.'
- 小麦色の手がのんきそうに振られたかと思うと、彼女は戸口にいた仲間の間に溶けこんでいった。
- her brown hand waved a jaunty salute as she melted into her party at the door.
- 芽がはえ出て実を結ぶと、同時に毒麦もあらわれてきた。 (マタイによる福音書 13:26)
- But when the blade sprang up and brought forth fruit, then the darnel weeds appeared also. (Matthew 13:26)
- 日本の平安時代の文献にあるコントンは肉のあんを小麦の皮で包んだもので、うどんとは別である。
- He added that 'Konton' appearing in literature during the Heian period referred to a flour-made bun containing ground meat, not Udon noodles.
- 当時索麺は蒸して熱いところを食べるのが主流で、截麦は冷やして食べるのが主流だったと伺える。
- It can be seen that at that time, somen noodles were mainly eaten hot after they were steamed, while kirimugi noodles were usually eaten chilled.
- 当時の酒税法では麦芽の比率が67%(3分の2)以上のものをビール、それ未満は発泡酒とした。
- The Liquor Tax Act in those days stipulated that beer included 67% or more of malt ratio and low-malt beer less than that.
- 京都ではくずあんを掛けて細切りの油揚げを載せたものを指し、大阪では前述のきつね蕎麦を指す。
- In Kyoto, Tanuki soba means a bowl of soba in soup thickened with arrowroot starch topped with thinly sliced fried tofu, whereas, in Osaka, it means the soba dish which is known as Kitsune soba in the foregoing.
- 手打ち蕎麦を製麺する専門的な技術を習得した者を蕎麦職人(そばしょくにん)と呼ぶことがある。
- Persons who have mastered professional skills to make soba by hand are sometimes referred to as soba chefs.
- 地下茎をすりおろしたものは、日本料理の薬味として寿司・刺身・茶漬け・蕎麦などに使用される。
- The underground root of wasabi is used, after grating, as a seasoning for sushi, sashimi (sliced raw fish), chazuke (boiled rice with tea) and soba.
- 砂糖、米、小麦、小豆など、比較的少ない種類の主原料より、多くの種類の和菓子が生み出される。
- The kind of major ingredients are relatively a few, such as sugar, rice, wheat, and red beans, which are used for various wagashi.
- すると、提琴手は、特にそのために用意された、黒麦酒の大洋盃の中へ真赧になった顔を突込んだ。
- and the fiddler plunged his hot face into a pot of porter, especially provided for that purpose.
- 日本にマッコリのような麦麹を用いた酒が存在した記録がない以上、朝鮮半島起源説は成り立たない。
- However, since there was no record of liquor made with wheat malt such as makgeolli in Japan, the out of Korean Peninsula theory can not be true.
- 民間で行われていた麦の収穫の際の麦餅作りの風習が宮中行事に取り入れられる形で広く用いられた。
- Sakubei gained popularity when the custom among the general public of making pounded wheat cakes during the wheat harvest was introduced to the Imperial Court.
- 上記のたれみそが当時、江戸の蕎麦屋で使われていたつゆで、そのままではなく温めて使用していた。
- The above-mentioned taremiso, after being warmed, is what was really used at soba shops in Edo at that time.
- このうち小麦粉を原料とし、ある程度の太さ、幅を持った麺、または、この麺を調理した料理である。
- Specifically, Udon noodles refer to the wheat-flour noodles with some thickness and width, or the dishes cooked by including the noodles.
- 豚カツ(とんかつ)は、ブタ肉に小麦粉、溶き卵、パン粉の順番で衣をつけて油で揚げた料理である。
- Tonkatsu is a dish in which pork is coated with flour, beaten egg and breadcrumbs in that order, and then deep fried.
- ベトナムのホイアンには「カオラウ」(Cao lầu)という小麦を原料とする太麺の料理がある。
- In Hoian in Vietnam, there is a dish cooked by using thick noodles made from wheat called 'Cao lầu.'
- したがって当時の伊勢屋流のざる蕎麦に海苔はかかっていなかったと思われるがこれは未確認である。
- It is therefore considered that there was no nori on top of Iseya-style zaru soba in those days, but this is yet to be confirmed.
- ソフトクリームに蕎麦茶を加えた香ばしさのあるソフトクリームで夏季に信州地域で販売されている。
- During the summer season, soft ice cream containing buckwheat tea with the roasting aroma of that tea is available in the Shinshu area.
- カレー粉を蕎麦のつゆでのばしたもの(和風出汁のカレー)に片栗粉でとろみをつけたものをかける。
- Buckwheat noodles in hot soup which is a mixture of soba soup and curry powder thickened with potato starch (curry sauce made by using Japanese soup stock).
- ミセス・ムーニーは麦わらの肘掛椅子に座り、女中のメアリーが朝食の道具を片付けるのを見ていた。
- Mrs. Mooney sat in the straw arm-chair and watched the servant Mary remove the breakfast things.
- つやに輝く深緑のライ麦は、重苦しい熱を吐き、山脈は、徐々に徐々に近づくにつれ形姿を露にする。
- The burnished, dark green rye threw off a suffocating heat, the mountains drew gradually nearer and more distinct.
- あなたがたは代々その麦粉の初物で、主にささげ物をしなければならない。 (民数記 15:21)
- Of the first of your dough you shall give to Yahweh a wave offering throughout your generations. (Numbers 15:21)
- そこでわたしは銀十五シケルと大麦一ホメル半とをもって彼女を買い取った。 (ホセア書 3:2)
- So I bought her for myself for fifteen pieces of silver and a homer {1 homer is about 220 litres or 6 bushels} and a half of barley. (Hosea 3:2)
- 江戸中期から後期にかけて、蕎麦つゆや蒲焼のタレに用いる調味料として徐々に使われはじめていった。
- From the mid and late Edo period, mirin gradually became used as a seasoning in soba noodle sauce and kabayaki sauce.
- 古典落語『時そば』の中にも「しっぽく」が出てくるが、現在の関東地方の蕎麦屋には無いことが多い。
- It is mentioned in the Rakugo (comic storytelling) classic 'Toki soba' but, nowadays, Shippoku soba is frequently not available at soba restaurants in the Kanto region.
- この時代の蕎麦はあくまで農民が飢饉などに備えて僅かに栽培する程度の雑穀だったと考えられている。
- It is considered that, back in those days, buckwheat was a minor grain that peasants grew on a very small scale to provide against emergency situations such as famine.
- 路の片側にはやや平らかなる土地ありて、野生の燕麦(からすむぎ)をもって深く掩(おお)われたり。
- On the other side was comparatively level ground, thickly covered with wild oats.
- 喪主を務めない故人の実子は米か麦を1俵丸ごと差し出し、更に酒1樽を付ける慣習が広く行われていた。
- There was a popular custom in which the children of the deceased who did not take the responsibility of chief mourner, were obliged to offer a barrel of rice wine in addition to a bag of rice or wheat.
- 蕎麦屋、うどん屋に出前を頼むと、煮込んでから届けるか、煮込まずに届けるかを尋ねられることがある。
- When customers ask Soba shops or Udon noodles shops to deliver Nabeyaki Udon, they may be asked whether they prefer simmered Udon noodles or regular Udon noodles.
- 富裕な階層を相手にした高級料亭から、蕎麦や丼物といった庶民の味まで、さまざまな食文化が生まれた。
- Various eating cultures, ranging from high-class restaurants for rich people to dishes for common people, such as soba and donburi-mono (rice bowl dishes), were generated.
- 蕎麦屋では、カレー粉をカツオだしで溶き、片栗粉でとろみを付けた和風カレーが定番のメニューである。
- At soba restaurants, one of the regular dishes is Japanese style curry in which curry powder is mixed in bonito broth and thickened with starch.
- また、新潟市北区 (新潟市)(旧・豊栄市)では、大晦日の2400に蕎麦を食するのが一般的である。
- In the Kita Ward of Niigata City (formerly Toyosaka City,) it is common to eat soba noodles at midnight on New Year's Eve.
- しかし、麦芽水飴は原料に由来するミネラルがわずかに含まれ風味を有し、蜂蜜に似た琥珀色をしている。
- However, malt mizuame contains small amounts of minerals derived from the raw material and has flavor, and its color is amber and is similar to honey.
- また、蕎麦の器には「せいろ」もあるが、せいろに乗った蕎麦でも海苔がかかっていればざる蕎麦である。
- Seiro (wooden steamer with the bottom made of reeds) is also used as a serving dish for soba but, even if soba is served in a seiro, it is still identified as zaru soba as long as there is nori on top.
- 蕎麦を茹でるのに用いたゆで湯の蕎麦湯(そばゆ)を、浸け麺の蕎麦に添えて湯桶で飲用に出す店が多い。
- Many soba restaurants offer sobayu, hot water in which soba noodles have been boiled, in yuto (lacquered pot used for pouring hot water or sake) as a beverage to accompany the tsuke-men type of soba dish.
- 蕎麦(そば)は、穀物のソバの実を原料として加工した、日本の麺類の一種、および、それを用いた料理。
- Soba is a type of Japanese noodles made from buckwheat berries and cuisine using those noodles.
- 萩の花 尾花 葛花 瞿麦の花 姫部志(をみなへし) また藤袴 朝貌の花(万葉集・巻八 1538)
- Hagi no hana obana kuzuhana nadeshiko no hana ominaeshi mata fujibakama asagao no hana (Manyoshu, Vol. 8, 1538).
- 乏しい者を金で買い、貧しい者をくつ一足で買いとり、また、くず麦を売ろう」。 (アモス書 8:6)
- that we may buy the poor for silver, and the needy for a pair of shoes, and sell the sweepings with the wheat?'' (Amos 8:6)
- これは、小麦粉と黒糖で作った生地で餡を包んでオーブンで焼き上げた後、白砂糖をまぶした焼菓子である。
- Kumatapan is a baked confectionary made by wrapping a core of bean paste in a skin of dough mixed with wheat flour and unrefined sugar, baking it in an oven and sprinkling it with white sugar.
- 年越し蕎麦の由来とされる説は「細く長く達者に暮らせることを願う」というものがもっとも一般的である。
- The most commonly held explanation for the origin of Toshikoshi-soba is the wish for a 'slim but long and healthy life,' like buckwheat noodles.
- 年越し蕎麦(としこしそば)とは、大晦日(12月31日)に縁起をかついで食べられる蕎麦のことである。
- Toshikoshi-soba (Buckwheat Noodles Eaten on New Year's Eve) is a term for buckwheat noodles which are eaten on New Year's Eve (December 31st) for good luck.
- 現在では京都・香川県などで、「うどん卓袱うどん (しっぽくうどん)」の麺を蕎麦に代えたものを指す。
- Nowadays in areas such as Kyoto and Kagawa Prefecture, Shippoku soba means 'Shippoku udon' (chilled udon noodles topped with various foodstuffs such as cooked shiitake mushrooms, kamaboko (steamed fish paste), yuba (dried tofu skin), ita-fu (baked gluten sheets) and mitsuba (Japanese herb)) made with soba substituting for udon.
- この蕎麦切りの存在が確認できる最も古い文献は、長野県木曽郡大桑村須原にある定勝寺の寄進記録である。
- The oldest document verifying that this sobakiri existed was the donation record at Josho-ji Temple in Suhara Okuwa Village, Kiso County, Nagano Prefecture.
- なお、蕎麦の2字で「そば」と読むようになった初出は南北朝時代 (日本)に書かれた『拾芥抄』である。
- Soba written with 2 kanji characters, 蕎麦 (meaning soba mugi or buckwheat) as it is today first appeared in 'Shugaisho' (Compendium of fragments, attributed to Kinkata TOIN) written in the period of the Northern and Southern Courts (Japan).
- 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.)
- 酒類を提供している蕎麦屋の一部では、焼酎(甲類)を蕎麦湯で割った「蕎麦湯割り」なるメニューがある。
- Some soba restaurants that have alcoholic beverages on the menu offer 'Sobayu wari' a drink made of shochu (distilled spirit) (korui - processed by continuous distillation to achieve high purity alcohol) and sobayu.
- 二匹は土くれだった畑へ行き、麦の茎や、大根を引っこ抜いて食べていたのだが、町のネズミがこう言った。
- As they were on the bare plowlands, eating there wheat-stocks and roots pulled up from the hedgerow, the Town Mouse said to his friend,
- 人々が眠っている間に敵がきて、麦の中に毒麦をまいて立ち去った。 (マタイによる福音書 13:25)
- but while people slept, his enemy came and sowed darnel weeds {darnel is a weed grass (probably bearded darnel or lolium temulentum) that looks very much like wheat until it is mature, when the difference becomes very apparent.} also among the wheat, and went away. (Matthew 13:25)
- パンを吊す代わりに、小麦粉が詰められた箱の中に隠された大福を、顔を突っ込み、口のみで探し出し食べる。
- Instead of buns hanging on a string, daifuku are concealed in a box filled with flour and runners need to search for and eat daifuku using only their mouths.
- 江戸の蕎麦を由来とする汁であるため、讃岐など他近辺地域のぶっかけうどんよりも濃く甘味が強い汁である。
- Originated in the soup broth of Soba in Edo, the soup broth poured on the Bukkake-Udon in Kurashiki is thicker and sweeter than in other neighboring regions like Sanuki.
- 麦味噌は生産量の11%ほどを占め、九州地方、中国地方西部、四国西部では主に麦の白味噌が造られている。
- Barley miso accounts for about eleven percent of the total production, and the Kyushu region, west of Chugoku region, and west of Shikoku region are where white miso made from barley is mainly produced.
- 全国ニュースでも東京の蕎麦屋の風景と香川のうどん屋の風景を併せて紹介するなど認知度が高くなっている。
- Sanuki Udon noodles have become so well-known that even a nationwide news program showed scenes from a Sanuki Udon shop in Kagawa Prefecture together with scenes from a soba noodle shop in Tokyo.
- 麦芽比率が、50%以上のもの、50%未満~25%以上のもの、25%以下の3種に税制上区分されている。
- Low-malt beer is classified into three kinds based on the tax system including low-malt beer containing 50% or more malt, less than 50% but more than 25% malt and up to 25% malt.
- 現在、カレーは立ち食い蕎麦店などで早く安く胃袋を満たすことができるファーストフードとして人気が高い。
- Currently, curry and rice is popular at restaurants including stand-up soba (buckwheat noodles) stalls as a fast food that can fill one's stomach quickly at a low cost.
- ただし、その原料中当該政令で定める物品の重量の合計が麦芽の重量の100分の50を超えないものに限る。
- However, the total weight of the materials decided by government ordinance should not exceed 50-100th of the weight of the malt.
- また15世紀の日記類には、截麦のほか、切麺、切麦、冷麦、冷麺、切冷麺 といった言葉が頻繁に出ている。
- Furthermore, words such as kirimen (cut noodles), kirimugi (cut wheat noodles), hiyamugi, reimen (Korean-style cold noodles) and kirireimen (cold cut noodles) are frequently mentioned beside kirimugi in diaries from the 15th century.
- 市中の蕎麦屋では通常は海老の天ぷらを載せたものが多く、天丼のような形で天ぷらを載せるものなどもある。
- At soba restaurants in the city, prawn tenpura is often used as the topping for tenpura soba and tenpura is sometimes arranged like that for Tendon (tenpura on rice).
- 江戸時代には今のように茹でる蕎麦ではなく、蒸篭に乗せて蒸し、そのまま客に供する形の蕎麦が主流だった。
- During the Edo period, soba was mainly steamed and served in a steamer and was not boiled as it is commonly done today.
- ただし、小麦の高騰や原油高の影響などもあり、値上げする店が増えている(値上げ幅は50円前後が多い)。
- However, due to a sharp rise in the price of wheat and the high price of crude oil, an increasing number of stores have raised ramen prices (a markup of about 50 yen in most stores).
- 「もし、オオカミの餌がオート麦だったなら、胃袋を満たさずに耳で我慢するなんてことはなかっただろうよ」
- 'If oats had been the food of wolves, you would never have indulged your ears at the cost of your belly.'
- その晩は久(ひさ)し振(ぶり)に蕎麦を食ったので、旨(うま)かったから天麩羅を四杯平(たいら)げた。
- That night, having come across the noodle after so long a time, it tasted so fine that I ate four bowls.
- あたり一面、瑞々しい小麦の平原が、その柔らかな緑の上に、磨かれた純金のまばゆさを放っているのだった。
- All the young level wheat was burnished gold glaring on its silky green.
- 彼は更に言わんとする時、近きあたりの燕麦がなんとも言い分け難き不思議のありさまにて狂い騒ぐを見たり。
- 'I was about to speak further, when I observed the wild oats near the place of the disturbance moving in the most inexplicable way. I can hardly describe it.
- 日本にて細い麺を食べる文化は奈良時代の初期に中国から伝えられた麦縄から始まったという説が広まっている。
- There is a widely accepted theory that the culture of eating thin noodles in Japan began with the muginawa (wheat rope) that was introduced from China during the early Nara period.
- 太平洋戦争中は食糧不足によりビールの原材料となる大麦や米の供給不足にビール製造会社は悩むことになった。
- During the Pacific War, food shortages meant a shortage of barley and rice, the primary ingredients of beer from which breweries suffered.
- 粘り気を出すためのつなぎとして、小麦粉やヤマノイモ、玉子、フノリ、オヤマボクチなどを混ぜることが多い。
- A binding agent such as wheat flour, yam, eggs, glue plant (G. furcata) or Synurus pungens is often added to the buckwheat flour mixture for viscosity necessary to form dough.
- 蕎麦のタンパク質はアミノ酸スコア92%と必須アミノ酸を豊富に含み、穀物として優秀な栄養価をもっている。
- Buckwheat protein is essential amino acid rich with its amino acid score being ninety-two percent, having excellent nutrition value as grain.
- これは都の上流階層である貴族や僧侶からは蕎麦は食べ物であるという認識すらなかったことの反映とも言える。
- It can be said that it reflected the lack of recognition of buckwheat being food among noblemen and priests who belonged to the upper crust of the capital city.
- 公辨が深大寺を訪れた際にも蕎麦が供応され、公辨はこの蕎麦切りを非常に気に入り殿中でも盛んに話題にした。
- When soba (buckwheat noodles) was served on the occasion of his visit to Jindai-ji Temple, Koben was pleased with it very much and thereafter he often took up soba as a topic of conversation in the shogun's residence.
- ロバとオンドリが、庭で麦藁を食べていると、腹を空かせたライオンがやってきて、ロバに襲いかかろうとした。
- AN ASS and a Cock were in a straw-yard together when a Lion, desperate from hunger, approached the spot.
- 特に江戸前期にはまだ麺類としてのそば(そば切り)が一般に普及しておらず、 蕎麦がきとして食べられていた。
- Especially in the early Edo period, Soba was generally eaten as Soba-dumplings (Sobagaki), because Soba-noodles (Sobakiri) had not become popular yet.
- 元々は寛延年間の江戸で、しっぽくうどんの影響を受けて成立した種もの蕎麦で、おかめ蕎麦の原型とも言われる。
- Shippoku soba originally came into existence inspired by Shippoku udon during the Kanen era in Edo and it is said to be the prototype of Okame soba.
- 原料の蕎麦粉の善し悪しおよび各工程の出来が、香り・喉ごし・見栄え・食感(かたさ他)を左右し味に影響する。
- Quality of buckwheat flour as well as the result of each process influences the scent, smooth sensation when swallowing, appearance and texture (firmness and other) affecting the taste of soba.
- ネギやからしを途中で加えずに、蕎麦のネギやわさびと同様に最後に少しだけ載せた方がおいしいという人もいる。
- Some say it tastes better if leek or mustard isn't added while stirring but small quantity of them are placed on the top after stirring, similar to the manner of adding leek or wasabi (Japanese horseradish) when eating soba (buckwheat noodles).
- 多くの揚げ出し豆腐は、片栗粉を豆腐にまぶして揚げたものであるが、小麦粉のレシピも紹介されていることがある。
- In most Agedashi dofu, the tofu is dusted with starch and deep fried, but there is another recipe in which the tofu is dusted with flour.
- 一条兼良が書いたとされる『往来物』には索麺は熱蒸、截麦(きりむぎ)は冷濯(ひやしあらい) との一節がある。
- In 'Oraimono' (a primary textbook in the style of exchanging of letters), which said to have been written by Kanera ICHIJO, there is a passage that states that somen noodles are steamed, and kirimugi noodles (cold noodles) are cold washed.
- 良水を多量に使用する店では蕎麦湯はサラッと薄く、ゆで湯が少なめで使いまわしている店ほど濃くなる傾向にある。
- At restaurants where plenty of good water is used to boil soba, sobayu is very light, whereas, at restaurants where a smaller quantity of water is repeatedly used, sobayu tends to be thick.
- 小麦粉に寒梅粉(もち米の加工品)を加えて、鉄板で焼いた皮(煎餅の一種)で餡を挟み、塩漬けした桜の葉で包む。
- This mochi is produced by adding kanbai powder (a processed-glutinous-rice product) to wheat flour, baking it to make a skin, sandwiching sweet bean paste inside the skin, and wrapping them in a salted cherry-tree leaf.
- 彼は言った、『いや、毒麦を集めようとして、麦も一緒に抜くかも知れない。 (マタイによる福音書 13:29)
- 'But he said, 'No, lest perhaps while you gather up the darnel weeds, you root up the wheat with them. (Matthew 13:29)
- 奈良時代に遣唐使によって中国から渡来した小麦粉の餡入りの団子菓子「混飩(こんとん)」に起源を求める説もある。
- There is also a theory that Udon noodles originated in 'Konton' a kind of sweet dumpling introduced from China by Japanese envoys to the Tang Dynasty during the Nara period.
- 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.
- 蕎麦を食べ終わる時間を見計らって蕎麦湯の湯桶を時間差で持ってくる店が多いが、蕎麦と同時に持ってくる店もある。
- At many restaurants, yuto containing sobayu is brought to the table just as the customer finishes soba but there are some places where sobayu arrives with soba.
- 大矢知手延べ素麺…三重県四日市市大矢知地区で冷や麦の産地として知られるが、江戸時代から続く素麺産地でもある。
- Oyachi hand-stretched somen: Oyachi district in Yokkaichi City, Mie Prefecture, which is known as a production area of cold noodles, has been also the production area of somen since the Edo period.
- 播磨地方の良質の小麦、揖保川の清流、赤穂の塩など原料に恵まれていたことから素麺作りが盛んになったと云われる。
- It is believed that somen production became active because the area was blessed with good ingredients such as high-quality wheat from Harima, clear flow of the Ibo River, and salt from Ako.
- 原形はもち米と小麦粉を細長く練り2本を索状によりあわせて油で揚げたもので、現在の油条に似たものと考えられる。
- The original form was two thin long strips of dough made from glutinous rice and flour twisted together deep-fried in oil, which is believed to have been similar to present Sweetened Fried Bread Twists.
- 蕎麦とイノシシ・ヒツジの肉との合食禁(食い合わせを禁ずる例)を解説しているが、今日における科学的根拠は無い。
- In 'Shugaisho,' there is an explanation that gasshokin (bad combination of foodstuffs) (examples of prohibited food combinations) applies to the combination between buckwheat and boar or lamb but there are no scientific grounds to support that claim.
- 見よ、わたしは麦束をいっぱい積んだ車が物を圧するように、あなたがたをその所で圧する。 (アモス書 2:13)
- Behold, I will crush you in your place, as a cart crushes that is full of grain. (Amos 2:13)
- 主食は地域によって異なり、インド北部では小麦粉を使ったナン・チャパティ・ドーサなどのパン類、南部では米である。
- Staple foods differ in regions: in northern India, it is bread such as nan, chapatti, and dosa while in southern India, it is rice.
- サッポロ「ドラフトワン」および「うまい生」は麦も麦芽も一切使用せず、麦芽の代わりに「エンドウたんぱく」を使用。
- Sapporo's 'Draft One' and 'Umainama' do not contain either barley or malt, but use 'pea protein' instead of malt.
- この蕎麦の調味として作られる「蕎麦つゆ」や「蕎麦汁」は、主に西と東では色・濃さ・味になどに明らかな違いがある。
- There is an obvious difference in color, concentration and taste of 'soba-tsuyu' (dipping sauce or soup for soba) and 'soba-jiru' (dipping sauce or soup for soba), the seasoning for soba, depending largely on whether it is made in the eastern or western part of Japan.
- 1643年(寛永20年)に書かれた料理書「料理物語」には、うどん、切麦などと並んで蕎麦切りの製法が載っている。
- Recipe for sobakiri, along with that for the other related food such as udon and kirimugi (cut wheat noodles) appeared in the cookbook 'Ryori Monogatari' (Cooking Story) written in 1643.
- 寛永寺の末寺である深大寺の寺領は土地が痩せ稲作に向かなかったため、小作人はかわりに蕎麦を栽培し寺に納めていた。
- As the land owned by Jindai-ji Temple, a branch temple of Kanei-ji Temple, was not suitable for rice farming because it was so infertile, kosakunin (tenant farmers) used to cultivate buckwheat and deliver it to the temple.
- 其処には古い印袢天(しるしばんてん)に、季節外れの麦藁帽(むぎわらぼう)をかぶった、背の高い土工が佇んでいる。
- A tall construction worker stood there, wearing an old work coat bearing the company mark and a straw hat inappropriate to the season.
- しかし現在ではもり蕎麦とざる蕎麦の違いは海苔だけの店が多く、御前がえしを利用したざる汁を出す店は非常に稀である。
- However, only difference between mori-soba (soba served on a small wickerwork tray) and zaru-soba is the addition of sliced nori seaweed in most restaurants today, and very few restaurants serve zaru-soba using gozen-gaeshi.
- その流れの中で、1994年にサントリーが麦芽率を65%におさえた発泡酒「ホップス」を販売し、低価格を実現させた。
- In the midst of that trend, in 1994, Suntory began selling low-malt beer, 'Hop's,' in which the malt ratio was reduced to 65%.
- そうした蕎麦の香りを存分に味わうには、空気と一緒に啜り込み、鼻孔から抜くようにして食べるのが最良であるとされる。
- It is said that, to fully appreciate the scent of soba, it is best to slurp it and exhale the air, which was allowed into the mouth with soba while slurping, through the nose.
- 畑は世界である。良い種と言うのは御国の子たちで、毒麦は悪い者の子たちである。 (マタイによる福音書 13:38)
- the field is the world; and the good seed, these are the children of the Kingdom; and the darnel weeds are the children of the evil one. (Matthew 13:38)
- こうして彼女は夕暮まで畑で落ち穂を拾った。そして拾った穂を打つと、大麦は一エパほどあった。 (ルツ記 2:17)
- So she gleaned in the field until evening; and she beat out that which she had gleaned, and it was about an ephah {1 ephah is about 22 litres or about 2/3 of a bushel} of barley. (Ruth 2:17)
- 本来は、良質の灰からとった灰汁で小麦粉を長時間かけて練り、それを切って湯がいてから菜種油をまぶした製法の麺である。
- Originally, the noodles were produced by the method as follows: Flour is kneaded for long hours by applying lye extracted from good quality ash, and then the resulting dough is cut and boiled before sprinkling rapeseed oil.
- ヒロウスとはポルトガル語のフィリョース(filhos、小麦粉と卵を混ぜ合わせて油で揚げたお菓子)が語源といわれる。
- The origin of hirousu is said to be filhos (deep-fried sweets mixed with flour and eggs) in Portuguese.
- ゴマ、抹茶、大豆、蕎麦粉、ラッカセイを生地に混ぜる事もあり、現在ではいわゆる駄菓子から高級品まで様々なものがある。
- Sesame seeds, powdered green tea, buckwheat flour or peanuts may be mixed in the karinto dough and there are various types of karinto with its category ranging from the so-called dagashi to the premium product.
- 蕎麦屋やうどん屋でも定番のメニューであるが、調理に時間や手間がかかるため、立ち食い形式の店ではほとんど見られない。
- While it is a regular item on menus at soba noodle restaurants and udon noodle restaurants, it is rarely served at stand-up stalls because cooking it takes time and effort.
- 1921年に早稲田大学の学生・中西敬二郎が考案したという説や新宿区馬場下町の蕎麦屋三朝庵の店主が考案した説がある。
- Some say that the tamagotoji katsudon was invented by Keijiro NAKANISHI who was a student of Waseda University in 1921, while others believe that it was the invention of the owner of a soba restaurant Sanchoan located in Babashita-cho, Shinjuku Ward.
- そのお礼に小麦粉を水で溶いて薄く伸ばしたものを熱した銅鑼に引き、丸く焼いた生地であんこを包み、振舞ったことが起源。
- To show his gratitude, he mixed flour and water, spread it thinly over a hot Chinese gong and used the round baked cake to wrap bean paste and this was the origin of Dorayaki.
- 東京に居(お)った時でも蕎麦屋の前を通って薬味の香(にお)いをかぐと、どうしても暖簾(のれん)がくぐりたくなった。
- While I was in Tokyo, if I passed by a noodle house and smelled the seasoning spices, I felt uncontrollable temptation to go inside at any cost.
- 受話器を置くと、汗ばんだ顔を若干てらつかせながら、ぼくらのところにやってきて、ぼくらから固い麦藁帽子を受け取った。
- He set down the receiver and came toward us, glistening slightly, to take our stiff straw hats.
- また麦粉一エパの十分の一に、砕いて取った油一ヒンの四分の一を混ぜて素祭としなければならない。 (民数記 28:5)
- with the tenth part of an ephah {1 ephah is about 22 litres or about 2/3 of a bushel} of fine flour for a meal offering, mixed with the fourth part of a hin of beaten oil. (Numbers 28:5)
- 麦粉一エパの十分の三に、油一ヒンの二分の一を混ぜたものを、素祭として、若い雄牛と共にささげ、 (民数記 15:9)
- then shall he offer with the bull a meal offering of three tenth parts of an ephah of fine flour mixed with half a hin of oil: (Numbers 15:9)
- 群馬県館林市地方は小麦の産地であり、日清製粉グループ本社の前身であった「日清製粉グループ本社沿革」発祥の地であった。
- Tatebayashi City, Gunma Prefecture is now a wheat-producing area and the birthplace of the 'Head Office of Nisshin Seifun Group Inc. (original),' the predecessor of the 'Head Office of Nisshin Seifun Group Inc.'
- 小麦粉を水でこねて薄く伸ばした生地で粒餡を包み、円く平らな円盤型に形を整え、油を引いた平鍋で両面と側面を焼いたもの。
- To make kintsuba, coat tsubuan (sweet bean paste containing pieces of azuki beans skin) with batter made of flour and water rolled out into a thin sheet, shape it into a disc and cook the dough on all sides in a greased flat pan.
- サントリーは秋の酒税法変更に対し、麦芽使用率を25%未満にした「スーパーホップス」を同年5月から市場に投入している。
- In May, the same year, Suntory began marketing 'Super Hop's,' in which the ratio of malt was less than 25%, in response to that Fall's revision of the Liquor Tax Act.
- 天麩羅蕎麦(そば)を食っちゃならない、団子を食っちゃならない、それで下宿に居て芋ばかり食って黄色くなっていろなんて、
- Don't eat tempura, don't eat dango, and then get turned yellow by feeding on sweet potatoes only, in the boarding house.
- そして過越の祭の翌日、その地の穀物、すなわち種入れぬパンおよびいり麦を、その日に食べたが、 (ヨシュア記 5:11)
- They ate unleavened cakes and parched grain of the produce of the land on the next day after the Passover, in the same day. (Joshua 5:11)
- 串カツ(くしカツ)は、小ぶりに切った肉や野菜などを串に刺して、小麦粉、溶いた鶏卵、パン粉の順に衣をまぶして揚げた料理。
- Kushikatsu is a skewer dish with bite-sized meats and vegetables on the skewer breaded with flour, eggs and bread crumbs, which is deep-fried.
- 寿司、蕎麦、蒲焼、天ぷらといった江戸で生まれた料理は濃口醤油の誕生なくしては存在していなかったと言っても過言ではない。
- It may be no exaggeration to say that dishes created in Edo such as Sushi, Soba (Japanese wheat noodles), Kabayaki (grilled dish with sweetened soy-sauce), Tenpura (deep-fried vegetables and fish with seasoned coating) would not exist without the invention of koikuchi soy-sauce.
- 1990年代中盤以降日本で親しまれている発泡酒は、主に麦芽比率の低いビールの一種、またはビール風アルコール飲料である。
- The low-malt beer popular in Japan since the middle of the 1990s is mainly a kind of beer with a low malt ratio or beer-like alcohol drinks.
- もち米を原料とした麦芽水飴を乾燥して粉末にした漢方薬の膠飴(こうい)は、滋養強壮作用・健胃作用などがあるとされている。
- The Chinese herbal drug, koui, which is the dried powder of malt mizuame made from sticky rice as a raw material, is said to have nutritional fortification and promotes a healthy stomach.
- まな板に移し、「小間板」(駒板)と呼ばれる定規を当てながら蕎麦切り包丁で幅1-2mm程度の線状に切断して麺の形とする。
- Transfer the above-mentioned sheet onto a cutting board and, using a ruler referred to as 'komaita,' (a ruler-like utensil used to guide the soba cleaver to ensure that noodles are cut in consistent thickness) cut the noodle sheet into one to two millimeter-wide strips.
- 過去に、給食でそば粉を使用した蕎麦を食べた事が原因で発作をおこし、吐瀉物が気管に入って小学生が窒息死した事故があった。
- In the past, there was an incident where an elementary school pupil suffocated to death when his own vomit blocked his bronchial tube after eating buckwheat noodles served for lunch at school that caused an allergy seizure.
- そして、ウマにはオート麦を好きなだけ食べさせ、ウシには藁をどっさりと与え、イヌには自分のテーブルから肉を与えてやった。
- He let the Horse make free with his oats, gave the Ox an abundance of hay, and fed the Dog with meat from his own table.
- だから、毒麦が集められて火で焼かれるように、世の終りにもそのとおりになるであろう。 (マタイによる福音書 13:40)
- As therefore the darnel weeds are gathered up and burned with fire; so will it be at the end of this age. (Matthew 13:40)
- またそのほかの品、すべての聖なる器および麦粉、ぶどう酒、油、乳香、香料をつかさどる者があった。 (歴代志1 9:29)
- Some of them also were appointed over the furniture, and over all the vessels of the sanctuary, and over the fine flour, and the wine, and the oil, and the frankincense, and the spices. (1 Chronicles 9:29)
- かえしにさらに味醂を加え寝かせた物を御膳(前)がえし(ごぜんがえし)または上がえしといい、ざる蕎麦用のざる汁に使われる。
- Once again adding mirin to kaeshi and letting it stand produces what is called gozen-gaeshi or uwa-gaeshi, which is used to make zaru-soba (soba topped with sliced nori seaweed served on a latticed bamboo tray) sauce.
- 福島県の会津では、大晦日でなく元旦に蕎麦を食べる風習がある(蕎麦以外にも「二日にもち、三日とろろ」といった風習がある)。
- In the Aizu district of Fukushima Prefecture, soba noodles are customarily eaten on New Year's Day instead of New Year's Eve; in addition, 'mochi' (sticky rice cake) is eaten on the second day and 'tororo' (grated yam) is eaten on the third day of the New Year.
- なお、蕎麦そのもの麺質(粉質や種類など)に違いがあるとする考え方や、ざる蕎麦が「上」で盛り蕎麦が「並」とする考えもある。
- There are additional perspectives that there is a difference in the quality of noodles (such as the quality of buckwheat flour and variety) and that zaru soba is 'fine' while mori soba is 'average' in terms of the noodle rating.
- 十割蕎麦では、湯を加えて蕎麦粉のデンプンの糊化を促進するか、別途蕎麦粉を糊化させたものをつなぎとして使用する場合もある。
- As the binding agent for Juwari soba, either hot water is added to buckwheat flour to accelerate starch gelatinization or buckwheat flour which has been gelatinized separately is sometimes used.
- 抹茶はアイスクリームなどの菓子に風味を付けたり、蕎麦に加えて茶そばにしたり、塩と合わせて天ぷらの味付けに使われたりする。
- Green powdered tea is used to flavor sweets including ice cream, to make cha soba (green tea buckwheat noodles), or to season tempura with salt.
- 小麦の畠のあいだを、大尉の、明るい青と緋色の、小さな形姿が、丘の平らな崖端に沿って、落ちついた速足で馬を駆けさせていた。
- The Captain, a small, light-blue and scarlet figure, was trotting evenly between the strips of corn, along the level brow of the hill.
- あなたは高齢に達して墓に入る、あたかも麦束をその季節になって打ち場に運びあげるようになるであろう。 (ヨブ記 5:26)
- You shall come to your grave in a full age, like a shock of grain comes in its season. (Job 5:26)
- 青森県北津軽郡板柳町には、川口あんぱんと呼ばれる小麦粉を原料としたカステラ風の生地で白餡を包んだ饅頭状の和菓子が存在する。
- Kawaguchi anpan from Itayanagi-machi, Kitatsugaru-gun, Aomori Prefecture is a manju-like Japanese sweet wrapping of shiroan with castella-like sponge cake made from wheat flour.
- たい焼き(鯛焼き、たいやき、タイヤキ)は、小麦粉などを鯛の型に入れて焼いた日本の菓子で、主に日本で製造・販売・消費される。
- Taiyaki is a Japanese sweet made by baking batter in sea bream shaped molds, and it is mainly manufactured, sold and eaten in Japan.
- 寒天を用いて粒餡を四角く固めたものの各面に、小麦粉を水でゆるく溶いた生地を付けながら、熱した銅板上で一面ずつ焼いてつくる。
- To make kakukintsuba, first, make rectangular solid gel cakes with tsubuan and agar solution, coat one side of the tsubuan cake with thin batter made of flour and water at a time, sear the coated side on the hot copper griddle immediately and repeat the coating and searing process until all sides have been done.
- しかしビールの売り上げが低下したため、政府は1996年秋、酒税を改訂、麦芽率50%以上の発泡酒の税率をビールと同じとした。
- However, because beer lost sales, the government revised the alcohol tax in the fall of 1996 so that the tax for low-malt beer containing 50% or higher malt was raised to match that of beer.
- ざる蕎麦の発祥は、深川の州崎弁財天前にあった伊勢屋が、蕎麦を竹ざるに乗せて出したところ評判が良く、大いに売れたことによる。
- Zaru soba was originated when Iseya, a soba restaurant located near Sunosaki Benzaiten (Shrine in Fukagawa Koto Ward, Tokyo) in Fukagawa served soba in shallow bamboo baskets, it became a popular big seller.
- しかし現在では機械麺が一般的となり、それらは素麺も冷や麦もほぼ同じ製法で作られているためこの見分け方法は不適となっている。
- However, now that the machine-made noodles have become popular and both somen and cold noodles are produced with similar methods, it is difficult to distinguish one from another as described above.
- 中華料理由来の月餅や饅頭は、小麦粉から作った「餅」が発達・改良されてきたものであり、麺類もその派生であるともいわれている。
- Yuĕ-bing (moon cake) and mán-tou (dumpling) originated from Chinese cooking are established by developing and improving 'mochi' made from wheat flour, and it is sometimes said that noodles branched off from this.
- 古くは、同じく蕎麦粉を練った食品である蕎麦掻き(そばがき、蕎麦練りとも言う)と区別するため蕎麦切り(そばきり)と呼ばれた。
- In ancient days, to differentiate soba noodles from sobagaki (also known as sobaneri) which was also made by kneading buckwheat flour, the former was referred to as sobakiri.
- 大阪地方を中心とする関西風お好み焼きの調理法の基本は、小麦粉の生地に刻んだキャベツを混ぜて、温めた鉄板上で焼くものである。
- The basic way of cooking Kansaifu-okonomiyaki centered on the Osaka region, is to mix shredded cabbage with the flour dough and grill it on a heated iron plate.
- ビールの場合は、完全に麦汁を糖化させた後に発酵させるが、日本酒は糖化と発酵を並行して行う工程があることが大きな特徴である。
- Although in the case of beer, sweet wort is fermented after it is completely saccharified, this is a significant feature of sake brewing that a process in which saccharification and fermentation are carried out in parallelism, exists.
- シモン、シモン、見よ、サタンはあなたがたを麦のようにふるいにかけることを願って許された。 (ルカによる福音書 22:31)
- The Lord said, 'Simon, Simon, behold, Satan asked to have you, that he might sift you as wheat, (Luke 22:31)
- もし、麦粉の初穂がきよければ、そのかたまりもきよい。もし根がきよければ、その枝もきよい。 (ローマ人への手紙 11:16)
- If the first fruit is holy, so is the lump. If the root is holy, so are the branches. (Romans 11:16)
- 時にベテシメシの人々は谷で小麦を刈り入れていたが、目をあげて、その箱を見、それを迎えて喜んだ。 (サムエル記上 6:13)
- They of Beth Shemesh were reaping their wheat harvest in the valley; and they lifted up their eyes, and saw the ark, and rejoiced to see it. (1 Samuel 6:13)
- 小麦粉を水またはカツオ・昆布出汁でダマにならないよう溶き8時間程度寝かせる(水の分量は粉と同じ重量をおおむねの目安とする)。
- Mix the flour with water or the soup stock of bonito or konbu (a kind of kelp used for Japanese soup stock), beat it well and let it stand for about eight hours (the amount of water is the same as that for flour, as a rough indication).
- 小麦および大麦のために、農夫たちよ、恥じよ、ぶどう作りたちよ、泣け。畑の収穫がうせ去ったからである。 (ヨエル書 1:11)
- Be confounded, you farmers! Wail, you vineyard keepers; for the wheat and for the barley; for the harvest of the field has perished. (Joel 1:11)
- そこへ、昭和62年(1987年)に朝日麦酒からアサヒスーパードライという辛口のビールが発売され、記念碑的なヒットを打ち出した。
- Then, a dry beer called Asahi Super Dry began to be sold by Asahi Breweries, Ltd. in 1987, which became a memorable hit.
- 直径7-10センチ程の太さ、背丈の1.3-1.5倍程の長さの孟宗竹に藁(いなわら)や麦藁の束を縛り付け、火を付けて松明とする。
- The torch is made of Moso-chiku (Phyllostachys edulis) with a diameter of 7-10 cm and a length of 1.3-1.5 times longer than their height, to which a bundle of rice or wheat straw is bound as kindling.
- 予約が不要の「出前」を行っている飲食店には、寿司・蕎麦・うどん・丼物・ラーメン・中華料理・カレーライス・ピザ・洋食などがある。
- Restaurants and shops that provide a 'demae' service without the need for preordering offer foods such as sushi, soba (buckwheat noodles), udon (wheat noodles), donburimono (rice dishes), ramen (Japanese noodles which originated in China), Chinese dishes, curry and rice, pizza and Western dishes.
- 寒い夜などはひそかに蕎麦粉(そばこ)を仕入れておいて、いつの間にか寝(ね)ている枕元(まくらもと)へ蕎麦湯を持って来てくれる。
- When the night was cold, she would secretly buy some noodle powder, and bring all unawares hot noodle gruel to my bed;
- 君が蕎麦屋へ行ったり、団子屋へはいるのさえ取締上(とりしまりじょう)害になると云って、校長の口を通して注意を加えたじゃないか」
- I understand through the principal he stopped your going even to noodle houses or dango shops as unbecoming to the dignity of the school, didn't he?'
- また彼らはおのおのその割当にしたがって馬および早馬に食わせる大麦とわらを、その馬のいる所に持ってきた。 (列王紀1 4:28)
- Barley also and straw for the horses and swift steeds brought they to the place where the officers were, every man according to his duty. (1 Kings 4:28)
- 昭和32年(1957年)宝ホールディングスがビール業界へ参入し、昭和34年(1959年)日本麦酒からサッポロビールが発売された。
- In 1957, TAKARA HOLDINGS INC. entered into the beer market and in 1959 Nihon Biru KK began to sell Sapporo beer.
- 製麹(せいきく)工程 蒸煮大豆と割砕小麦を約11で混合したものに種麹を加えて混ぜ、高湿度下で3・4日程度培養を行い醤油麹を作る。
- Manufacturing process of koji (rice malt): Add seed malt to the mixture of steamed soybeans and smashed wheat with the mix ratio of 1:1, and produce soy-sauce malt through culture of it for three to four days under high humidity.
- やがて鎌倉時代になると、聖一国師など入宋した禅僧らが小麦粉で作る素麺を博多経由で日本に持ち帰って「切麦(きりむぎ)」が誕生した。
- In the Kamakura period, Zen priests like Shoichi Kokushi, who went to the Sung dynasty, introduced thin noodles made from wheat-flour to Japan via Hakata, which was the origin of 'Kirimugi' (wheat cut noodles).
- 醤油を作るときと同様の方法で麦・大豆・米などから製造した麹を、醤油のときほどは多くない塩水に漬けて熟成させるものが基本形である。
- Basically, the rice malt which is produced from barley, soybean, rice and so on by a method similar to that of making soy sauce is immersed in salted water which is not so much as in soy sauce and matured.
- 上記のようにして作られたグルテンに、小麦粉、ベーキングパウダー、もち米粉などを加えて練り合わせ、焙り焼きしたものが焼き麩である。
- Knead together the above gluten, wheat flour, baking powder and glutinous rice flour and toast this dough to make yaki-fu.
- 元来は「そば粉だけで打ったそば・そば粉に少量のつなぎを加えただけのそば・小麦粉などの混ぜものが少ないそば」を意味するものだった。
- Kisoba originally meant noodles; that were made only from buckwheat flour, and a small amount of binding agent or from buckwheat flour and a very little additive such as wheat flour.
- ある日の晩大町(おおまち)と云う所を散歩していたら郵便局の隣(とな)りに蕎麦(そば)とかいて、下に東京と注を加えた看板があった。
- One certain night, while I was strolling about a street named Omachi, I happened to notice a sign of noodles below of which was annotated 'Tokyo' in the house next to the post office.
- そこで彼らが集めると、五つの大麦のパンを食べて残ったパンくずは、十二のかごにいっぱいになった。 (ヨハネによる福音書 6:13)
- So they gathered them up, and filled twelve baskets with broken pieces from the five barley loaves, which were left over by those who had eaten. (John 6:13)
- ある安息日にイエスが麦畑の中をとおって行かれたとき、弟子たちが穂をつみ、手でもみながら食べていた。 (ルカによる福音書 6:1)
- Now it happened on the second Sabbath after the first, that he was going through the grain fields. His disciples plucked the heads of grain, and ate, rubbing them in their hands. (Luke 6:1)
- また素祭として麦粉一エパを各雄牛のため、一エパを各雄羊のためにととのえ、油一ヒンを各エパに加えよ。 (エゼキエル書 45:24)
- He shall prepare a meal offering, an ephah for a bull, and an ephah for a ram, and a hin of oil to an ephah. (Ezekiel 45:24)
- すなわち銀は百タラントまで、小麦は百コルまで、ぶどう酒は百バテまで、油は百バテまで、塩は制限なく与えよ。 (エズラ記 7:22)
- to one hundred talents of silver, and to one hundred measures of wheat, and to one hundred baths of wine, and to one hundred baths of oil, and salt without prescribing how much. (Ezra 7:22)
- そのときオルナンは麦を打っていたが、ふりかえってみ使を見たので、ともにいた彼の四人の子は身をかくした。 (歴代志1 21:20)
- Ornan turned back, and saw the angel; and his four sons who were with him hid themselves. Now Ornan was threshing wheat. (1 Chronicles 21:20)
- 有名なところでは、上村松園や西山翠嶂をはじめ、西村五雲、土田麦僊、小野竹喬、池田遙邨、谷口香嶠、橋本関雪、菊池契月などが活躍した。
- Famous people among them are Shoen UEMURA, Suisho NISHIYAMA and others like Goun NISHIMURA, Bakusen TSUCHIDA, Chikkyo ONO, Yoson IKEDA, Kokyo TANIGUCHI, Kansetsu HASHIMOTO, Keigetsu KIKUCHI.
- 「本醸造」の条件は、大豆、麦、米等の穀物を蒸煮し、麹菌を用いて作成した麹に、塩水または生揚げを混合して発酵・熟成させたものを指す。
- The condition of 'honjozo' includes that rice malt which was created using Aspergillus oryzae after steaming crops including soybeans, wheat and rice, is mixed with salt water or kiage (raw soy sauce) for ferment and maturation.
- 他に「蕎麦が切れやすいことから、一年間の苦労を切り捨て翌年に持ち越さないよう願った」という説もあるが、後付けの説とも言われている。
- Another theory is that, since soba noodles are easily cut, they express the hope that all burdens imposed during the last year will be 'cut off' and not carried over into the next year; however, this explanation is believed to be newer than the custom.
- 同じ嗜好飲料でもビール製造時に排出される麦芽やビール酵母などは再利用価値が高いことに比べ、コーヒーかすは用途の幅があまり広くない。
- While malt and beer yeast discharged during the manufacturing process of beer belongs to one and the same category of taste-oriented beverages are high in reusable value, the usable range of coffee grounds is not as wide.
- しかしながら、江戸時代初期から文献では、特に寺院などで「寺方蕎麦」として蕎麦切りが作られ、茶席などで提供されたりした例が見られる。
- Starting during the early Edo period, however, there have been documented instances that, particularly, at places such as temples, sobakiri known as Terakata soba (buckwheat noodles offered in a temple) was made and served at a tea ceremony.
- 小麦粉、砂糖、水飴を水で混ぜて作った生地に白味噌を加え、平鍋に流しいれて形を整え、表面にケシ粒を散らして、上から天火で焼いたもの。
- Flour, sugar, and starch syrup are mixed together, with white bean paste added to create a dough, which is poured into a pan and shaped, sprinkled with poppy seeds, and scorched at the top.
- それは風の通路にあたりて動揺するがごとく、麦は押し曲げらるるのみならず、押し倒され、押し挫(ひし)がれて、ふたたび起きも得ざりき。
- It seemed as if stirred by a streak of wind, which not only bent it, but pressed it down--crushed it so that it did not rise;
- その女は家に肥えた子牛があったので、急いでそれをほふり、また麦粉をとり、こねて、種入れぬパンを焼き、 (サムエル記上 28:24)
- The woman had a fattened calf in the house. She hurried and killed it; and she took flour, and kneaded it, and baked unleavened bread of it. (1 Samuel 28:24)
- 東京近郊の蕎麦屋では冷麦は蕎麦と茹で上げる時間がほぼ同じであることが多いため、夏場にはそうめんではなく、冷麦を供している場合が多い。
- Because hiyamugi noodles often boil in just about the same amount of time as the soba noodles, hiyamugi noodles are often served instead of somen noodles during summer in soba noodle shops in and around Tokyo.
- 元々、江戸時代中期には月末に蕎麦を食べる「三十日(みそか)そば」という習慣があり、大晦日のみにその習慣が残ったものと考えられている。
- Originally, around the middle of the Edo period, people habitually ate 'misoka-soba' (literally, 'buckwheat noodles for the thirtieth day of the month') at the end of each month, and the New Year's Eve soba is believed to be the last surviving remnant of this custom.
- たこ焼き(たこ焼、蛸焼、たこやき)は、小麦粉の生地の中にタコの小片を入れ直径3cm〜5cmほどの球に焼き上げた大阪発祥の料理である。
- Takoyaki is a baked ball of wheat flour of three to five centimeters in diameter, into which a small piece of octopus is put, a dish originated in Osaka.
- また、箕を手に持って、打ち場の麦をふるい分け、麦は倉に納め、からは消えない火で焼き捨てるであろう」。 (ルカによる福音書 3:17)
- whose fan is in his hand, and he will thoroughly cleanse his threshing floor, and will gather the wheat into his barn; but he will burn up the chaff with unquenchable fire.' (Luke 3:17)
- ある安息日に、イエスは麦畑の中をとおって行かれた。そのとき弟子たちが、歩きながら穂をつみはじめた。 (マルコによる福音書 2:23)
- It happened that he was going on the Sabbath day through the grain fields, and his disciples began, as they went, to pluck the ears of grain. (Mark 2:23)
- 法律上差し押さえの対象にもなるし、主人に小麦や牛に対する賃貸料を払う助けにもなり、なにがしかのお金も残すことができるようになるのだ。
- which by law may be made liable to a distress, and help to pay their landlord's rent, their corn and cattle being already seized, and money a thing unknown.
- ライオンもおかゆを少し食べましたが、気に入らず、これは大麦でできているが大麦はウマの食べ物であってライオン向きじゃないと言いました。
- The Lion ate some of the porridge, but did not care for it, saying it was made from oats and oats were food for horses, not for lions.
- その家のおかみさんは、「この時期はライ麦や小麦もなかなか高くてねえ」と何かはっきりしないことをつぶやきながら、急いで扉を閉めました。
- The woman shut the door hastily, murmuring some vague saying about wheat and rye being very dear that season.
- こうしてナオミは、モアブの地から帰った嫁、モアブの女ルツと一緒に帰ってきて、大麦刈の初めにベツレヘムに着いた。 (ルツ記 1:22)
- So Naomi returned, and Ruth the Moabitess, her daughter-in-law, with her, who returned out of the country of Moab: and they came to Bethlehem in the beginning of barley harvest. (Ruth 1:22)
- 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.
- 現在の日本の家庭では、カレー粉・油脂・小麦粉・旨味成分などを固形化した「ルー (食品)」を使ってカレーソースを作る調理法が主流である。
- In current Japanese households, the major method for making a curry sauce is to use 'roux,' which is a solidified mixture of ingredients such as curry powder, fat and oil, flour, and umami ingredients.
- アサヒ「新生(しんなま)」(現・「新生3(しんなまスリー)」)および「ぐびなま。」は麦と麦芽の代わりに「大豆ペプチド」を使用している。
- Asahi's 'Shinnama' (now 'Shinnama three') and 'Gubinama,' contain 'soy peptide' instead of malt or barley.
- 蕎麦(蕎麦粉)は材料・加工品ともにアレルギー物質を含む食品として食品衛生法施行規則、別表第5の2による特定原材料として指定されている。
- Soba (buckwheat flour), as a food ingredient and also as processed food, has been designated as a specific raw material being a foodstuff which contains allergen in accordance with the Enforcement Regulation of the Food Sanitation Law, Schedule 5-2.
- あなたが一緒に働いた女たちの主人ボアズはわたしたちの親戚ではありませんか。彼は今夜、打ち場で大麦をあおぎ分けます。 (ルツ記 3:2)
- Now isn't Boaz our kinsman, with whose maidens you were? Behold, he winnows barley tonight in the threshing floor. (Ruth 3:2)
- 女はおおいを取ってきて井戸の口の上にひろげ、麦をその上にまき散らした。それゆえその事は何も知れなかった。 (サムエル記下 17:19)
- The woman took and spread the covering over the well's mouth, and spread out bruised grain on it; and nothing was known. (2 Samuel 17:19)
- また、箕を手に持って、打ち場の麦をふるい分け、麦は倉に納め、からは消えない火で焼き捨てるであろう」。 (マタイによる福音書 3:12)
- His winnowing fork is in his hand, and he will thoroughly cleanse his threshing floor. He will gather his wheat into the barn, but the chaff he will burn up with unquenchable fire.' (Matthew 3:12)
- 奈良時代の文献には「麦縄」としてうどんが書かれており、これは長崎の五島うどんや島原そうめんに見られる「手延製法」と一致すると考えられる。
- In a document from the Nara period, Udon noodles are described as 'Mugonawa' (wheat rope), which is believed to have been produced by the 'hand-stretching method' adopted in producing Goto Udon and Shimabara Somen in Nagasaki Prefecture.
- 丈の長いスカートを穿いた、黒い布を頭飾りに巻いた娘が、あたかも影の人型のように、緑の小麦のあいだを、漲る光りを浴びながら通り過ぎていく。
- A woman, full-skirted, a black cloth on her head for head- dress, was passing like a block of shadow through the glistening, green corn, into the full glare.
- あなたは大麦の菓子のようにしてこれを食べなさい。すなわち彼らの目の前でこれを人の糞で焼かなければならない」。 (エゼキエル書 4:12)
- You shall eat it as barley cakes, and you shall bake it in their sight with dung that comes out of man. (Ezekiel 4:12)
- この頃からは、多くの弟子たちが個別に活躍するようになり、上村松園や西山翠嶂をはじめ、西村五雲、土田麦僊、小野竹喬、池田遙邨などが活躍した。
- After that time, a lot of pupils started to work actively and individually like Shoen UEMURA, Suisho NISHIYAMA and others like Goun NISHIMURA, Bakusen TSUCHIDA, Chikkyo ONO, Yoson IKEDA.
- これは、生の大豆タンパク質が最終工程に残ると製品(加熱時)の濁りにつながり、小麦の生デンプンは、一般的な醤油酵母は資化できないためである。
- Because, remaining soybean protein in the final process leads to turbidity in products (in heating), and raw starch in wheat are unable to be consumed as source of nutrient by general soy-sauce yeasts.
- そして、「冷麦」の読みは明らかに「ひやむぎ」であるため、この時期には「素麺に近い細い切り麺=ひやむぎ」という概念は誕生していた模様である。
- Furthermore, because the pronunciation of the kanji characters for 'chilled wheat' is undoubtedly 'hiyamugi,' it seems that during this period the concept of 'cut noodles similar to somen = hiyamugi' was already born.
- 製法が京都から江戸に伝わると、「銀よりも金のほうが景気が良い」との理由から、材料が小麦粉に、また名前が「きんつば」に変わったとされている。
- It is said that, when the gintsuba recipe introduced from Kyoto to Edo, wheat flour was substituted for rice flour for the batter and the name was changed to kintsuba (golden sword guards) as gold is more valuable than silver.
- 蕎麦屋、うどん屋、牛丼屋、寿司屋・回転寿司、カレーショップ、ファミリーレストラン、定食屋、お好み焼き屋、カフェ・喫茶店、出前・ケータリング
- Soba restaurant, udon restaurant, gyudon (beef bowl) restaurant, sushi restaurant and 'conveyor belt' sushi bar, curry shop, family restaurant, set meal restaurant, okonomiyaki (savory pancake) shop, cafe and teahouse, and restaurant meal delivery service and catering
- 現在ではラーメンのほか蕎麦やうどん、やきそばやスパゲッティ、そうめん、冷麺、春雨 (料理)、フォーなどもあり、麺類全般が製品化されている。
- At present, noodles in general are commercialized such as ramen, soba, udon, yakisoba, spaghetti, somen (fine white noodles), reimen (cold noodles in Korean style), harusame (bean-starch vermicelli) (cuisine), and pho (noodles in Vietnamese style).
- 肉桂、香料、香、におい油、乳香、ぶどう酒、オリブ油、麦粉、麦、牛、羊、馬、車、奴隷、そして人身などである。 (ヨハネの黙示録 18:13)
- and cinnamon, incense, perfume, frankincense, wine, olive oil, fine flour, wheat, sheep, horses, chariots, and people's bodies and souls. (Revelation 18:13)
- また安息日には一歳の雄の全き小羊二頭と、麦粉一エパの十分の二に油を混ぜた素祭と、その灌祭とをささげなければならない。 (民数記 28:9)
- ''On the Sabbath day two male lambs a year old without blemish, and two tenth parts of an ephah of fine flour for a meal offering, mixed with oil, and the drink offering of it: (Numbers 28:9)
- こうした地域は、蕎麦やサトイモなどの自己の土地から産する作物を神仏に捧げ、またこうした食材を主体として雑煮などを作っていたと考えられている。
- In these regions, indigenous products, such as buckwheat noodles or taro are thought to have been offered to the deities and these ingredients were probably used to prepare zoni.
- その他、微細製粉により手打ち十割蕎麦をつくる方法、押し出し麺により製造する方法、粗挽き蕎麦粉を水練りにより製造する熟練の手打ち製法等がある。
- There are additional methods for making Juwari soba such as; by fine milling buckwheat flour, by using a noodle machine to push soba dough through fine holes or by kneading coarsely milled buckwheat flour and water by hand of a master soba chef.
- 製法は原材料にもち米を加え、水の量を5割近くまで減らして仕込み、終盤に大麦麦芽も加えて更に発酵させた後、もろみを絞る直前に木灰を混入している。
- The method of brewing is to add mochi rice to the ingredients, reduce the amount of water to half, ferment, and in the final stage add malted barley and ferment further, then add charcoal just before refining.
- 「乾めん類の日本農林規格」(JAS)の「干しそばの規格」において、蕎麦粉の配合割合が40%以上の麺を標準品、50%以上の麺を上級品としている。
- According to the 'Standard for dried buckwheat noodles' under the 'Japan Agricultural Standards (JAS) for Dried Noodles,' soba with a minimum of forty percent buckwheat flour content is rated as standard quality and that with a minimum of fifty percent buckwheat flour content is rated as superior quality.
- 近年の蕎麦ブームのため、蕎麦喰いが一般的になり、蕎麦湯での塩分のとりすぎに注意する旨の表示も見られ、蕎麦湯のみを飲む(味わう)人が増えてきた。
- As eating soba has become common with the booming popularity of soba in recent years, posters warning people against over consumption of salt by drinking the sauce with sobayu began to be displayed and, as a result, the number of people who drink the plain sobayu is on the rise.
- だんまりで辞令を下げておいて、蕎麦を食うな、団子を食うなと罪なお布令(ふれ)を出すのは、おれのような外に道楽のないものにとっては大変な打撃だ。
- To give an appointment without reference to the matter at first, and then to proclaim that noodle or dango should not be eaten was a blow to a fellow like me who has no other petty hobby.
- 沖縄県では、以前は年越し蕎麦を食べる習慣はなかったが、近年は食べる人も多くなっている(ただし、日本そばではなく沖縄そばを食べる人の割合が多い)。
- There was formerly no custom of eating soba noodles on New Year's Eve in Okinawa Prefecture; however, many people have recently begun to eat soba noodles in this way, although many of them eat Okinawan soba noodles instead of 'Nihon-soba'noodles (literally, Japanese buckwheat noodles).
- また大日本帝国海軍の巡洋艦「龍田 (軽巡洋艦)」の司厨長が、唐揚げを作る際に小麦粉が無かった為代用に片栗粉を用いて揚げた事を由来とする説もある。
- Some people assert that the name is derived from the fact that due to a lack of flour, the head chef on a cruiser in the Imperial Japanese Navy 'Tatsuta' (龍田) (light cruiser) used katakuriko, in substitution of flour, when he prepared karaage.
- そしてその山脈へと向って、ライ麦畑と牧草地とのあいだを、──道の両側に整然と並ぶ、ふしくれだった果樹のあいだを、中隊は休む間なく行軍しつづけた。
- And towards the mountains, on and on, the regiment marched between the rye fields and the meadows, between the scraggy fruit trees set regularly on either side the high road.
- 家の門を守る女は麦をあおぎ分けていたが、眠くなって寝てしまった。そこでレカブとその兄弟バアナは、ひそかに中にはいった。 (サムエル記下 4:6)
- They came there into the midst of the house, as though they would have fetched wheat; and they struck him in the body: and Rechab and Baanah his brother escaped. (2 Samuel 4:6)
- 小羊一頭には麦粉十分の一に油を混ぜたものを素祭とし、これを香ばしいかおりの燔祭として主のために火祭としなければならない。 (民数記 28:13)
- and a tenth part of fine flour mixed with oil for a meal offering to every lamb; for a burnt offering of a pleasant aroma, an offering made by fire to Yahweh. (Numbers 28:13)
- ユダとイスラエルの地は、あなたと取引し、麦、オリブ、いちじく、蜜、油、および乳香をもって、あなたの商品と交換した。 (エゼキエル書 27:17)
- Judah, and the land of Israel, they were your traffickers: they traded for your merchandise wheat of Minnith, and confections, and honey, and oil, and balm. (Ezekiel 27:17)
- 室町時代には一条兼良の著書「尺素往来」に、「索麺は熱蒸し、截麦は冷濯い」という記述があり、截麦(切麦)がうどんの前身と考える説が最も有力とされる。
- There is a description in 'Sekiso Orai' (Basic encyclopedia) written by Kanera (aka. Kaneyoshi) ICHIJO during the Muromachi period, 'Somen is steamed hot, while Kirimugi is washed in coldwater,' which strongly supports the theory that Kirimugi is the predecessor of Udon noodles.
- ホワイトソース(ベシャメルソース)や茹でたジャガイモを潰したものを俵型や小判型に丸め、小麦粉、鶏卵、パン粉を衣としてつけ、ラードや油で揚げたもの。
- To cook korokke, cream sauce (sauce béchamel) or boiled and mashed potatoes are shaped into flat and oval patties, coated with flour, egg and panko (bread crumbs) and deep fried in hot lard or cooking oil.
- 翌年には サッポロビールが麦芽比率25%未満の「ドラフティー」を発売、さらなる低価格に設定したことで、発泡酒は本格的な競争が開始されることになる。
- In the next year, Sapporo Breweries Ltd. began selling 'Drafty,' in which the malt ratio was less than 25%, and set its price lower leading to full-scale competition in low-malt beer.
- このため、1976年(沖縄復帰4年後)に公正取引委員会は、蕎麦粉を使わない「沖縄そば」という名称にクレームをつけ「そば」と称すべきではないとした。
- In 1976 (four years after the return of Okinawa to Japan), the Fair Trade Commission consequently raised an objection about buckwheat-free noodles being named 'Okinawa soba' and subsequently presented their opinion that those noodles not be referred to as 'soba.'
- だが、蕎麦の茹で時間が30-60秒と極めて短く、溶け出す量は限られること、またルチンは不溶性であること等から考えると、あまり理にかなってはいない。
- This explanation, however, is not logically sound considering the facts such as that cooking time for soba is extremely brief being only thirty to sixty seconds which limits the amount of the nutrients to liquate out and that rutin is water insoluble.
- このため深大寺蕎麦の名は大いに高まり、諸藩諸家から深大寺に蕎麦を求める使者が立つようになり「献上蕎麦」として全国に知られるようになったといわれる。
- As a result, Jindai-ji soba became very famous and it became well-known across the nation as 'soba suitable as a present' because a lot of domains and families sent for Jindai-ji soba.
- その素祭には油を混ぜた麦粉をささげなければならない。すなわち雄牛一頭につき一エパの十分の三、雄羊一頭につき十分の二をささげ、 (民数記 29:9)
- and their meal offering, fine flour mixed with oil, three tenth parts for the bull, two tenth parts for the one ram, (Numbers 29:9)
- そのころ、ある安息日に、イエスは麦畑の中を通られた。すると弟子たちは、空腹であったので、穂を摘んで食べはじめた。 (マタイによる福音書 12:1)
- At that time, Jesus went on the Sabbath day through the grain fields. His disciples were hungry and began to pluck heads of grain and to eat. (Matthew 12:1)
- このような時代背景もあって大麦の使用量を減らした、もしくは使用しないビール風飲料「合成麦酒」の製造開発を目指し大日本麦酒などを中心に研究が行われた。
- As such, Dai-Nihon Brewery spearheaded research into the development of alternative beers with less barley or even no barley.
- 元来、ざる蕎麦と盛り蕎麦の区別は、蕎麦の器(容器)の違い(ざる蕎麦はざるに乗せる)と、蕎麦つゆ(「ざる蕎麦」は通常よりコクのあるつゆ)の違いだった。
- The original differences between zaru soba and mori soba included the serving dishes (with zaru soba being served in a basket) and dipping sauce (with the dipping sauce for zaru soba being richer than ordinary sauce).
- そのため、蕎麦粉だけの蕎麦を売りにしている蕎麦屋は、わかりやすく表示するため「十割蕎麦」あるいは「生粉打ちそば」という表現を用いるのが一般的である。
- Consequently, the specific term 'juwari soba' or 'kikouchi soba' is generally used at those soba restaurants specializing in noodles made only from buckwheat flour.
- 小麦粉に食塩と水を混ぜてよく練った生地を帯状に細く切って乾燥させる製法のもので機械にて製造しているものは「機械素麺(きかいそうめん)」に分類される。
- Somen made by shredding dough made by mixing flour with salt and water and kneading the mixture and drying the shredded dough using a machine is classified as 'machine-made somen.'
- そのためか明治新政府から陣屋をより堅牢な城郭とする許可を受け、明治元年(1868年)から2年の歳月をかけ、櫓門・巽櫓、小麦山の三層櫓などが築かれた。
- Perhaps for this reason, the lord got permission from the new Meiji government to convert the jinya into a more solidly-built castle, and built a yagura-mon gate, a tatsumi-yagura turret, and a three-layer turret on Komugi-yama Mountain in two years starting from 1868.
- その後、1960年代後半から大分県で生産されている麦麹に麦を掛け合わせる麦焼酎が日本各地で注目を浴び、現在では大分県も麦焼酎の一大産地となっている。
- After that, since the late 1960's, barley shochu in which barley was mixed into malted barley produced in Oita prefecture, has been getting attention throughout the country and now Oita Prefecture is also one of the major production areas of barley shochu.
- 家に着くと、町のネズミは、パンに大麦、豆に乾燥イチジク、蜂蜜、レーズン、そして極めつけに、籠から上質のチーズを取り出して、田舎のネズミの前に置いた。
- On his arrival, the Town Mouse placed before him bread, barley, beans, dried figs, honey, raisins, and, last of all, brought a dainty piece of cheese from a basket.
- その素祭には油を混ぜた麦粉をささげなければならない。すなわち雄牛一頭につき一エパの十分の三、雄羊一頭につき十分の二をささげ、 (民数記 28:28)
- and their meal offering, fine flour mixed with oil, three tenth parts for each bull, two tenth parts for the one ram, (Numbers 28:28)
- しかし彼らは主の思いを知らず、またその計画を悟らない。すなわち主が麦束を打ち場に集めるように、彼らを集められることを悟らない。 (ミカ書 4:12)
- But they don't know the thoughts of Yahweh, neither do they understand his counsel; for he has gathered them like the sheaves to the threshing floor. (Micah 4:12)
- 大山崎山荘美術館のコレクションの中核は、朝日麦酒株式会社(現アサヒビール)の創業者として知られる関西の実業家・山本為三郎の収集したコレクションである。
- The centerpiece of the collection of Oyamazaki Villa Museum of Art is the items collected by Tamesaburo YAMAMOTO, a businessman in the Kansai region who was known as the founder of Asahi Breweries, Ltd.
- そして彼らに若い雄牛一頭と、油を混ぜた麦粉の素祭とを取らせなさい。あなたはまた、ほかに若い雄牛を罪祭のために取らなければならない。 (民数記 8:8)
- Then let them take a young bull, and its meal offering, fine flour mixed with oil; and another young bull you shall take for a sin offering. (Numbers 8:8)
- その素祭には油を混ぜた麦粉をささげなければならない。すなわち雄牛一頭について一エパの十分の三、雄羊一頭について十分の二をささげ、 (民数記 29:3)
- and their meal offering, fine flour mixed with oil, three tenth parts for the bull, two tenth parts for the ram, (Numbers 29:3)
- 現在では、蕎麦粉の割合が明らかに低いと思われる駅前の低価格立ち食い蕎麦店等でも「きそば」のぼりは堂々と掲げられており、その意味は希薄化してしまっている。
- Nowadays, the 'kisoba' labara are proudly displayed in front of cheap stand-up-eating soba noodle shops near the station that obviously seem to serve soba with a low percentage of buckwheat content diluting its purpose.
- すなわち、麦粉の初物で作った菓子を、ささげ物としなければならない。これを、打ち場からのささげ物のように、ささげなければならない。 (民数記 15:20)
- Of the first of your dough you shall offer up a cake for a wave offering: as the wave offering of the threshing floor, so you shall heave it. (Numbers 15:20)
- 片栗粉と小麦粉の衣の大きな差として、揚げたあとの油切れ、衣の食感、また片栗粉の場合、熱いだし汁をかけ少し時間を置くとつゆに適度なとろみが出る等違いがある。
- There is a big difference between a starch coating and a flour coating; they differ in oil absorbency after deep frying and texture; pouring hot dashi-based sauce on the starch coating one and leaving it for a while make the sauce become moderately thick.
- 発祥としては1241年(仁治2年)に宋 (王朝)より帰朝した聖一国師円爾(しょういちこくしえんに)などの僧により茶・饂飩・蕎麦・饅頭が日本にもたらされた。
- Monks including Shoichi Kokusi Enni introduced tea, Udon noodles, Soba and steamed buns into Japan when they returned from the Sung Dynasty in 1241.
- 一方ロバは他の仲間と同じように、大麦や干し草を十分に与えられてはいたが、臼を曳いたり、森から木を運んだり、農場から荷物を運んだりと、大変こき使われていた。
- The Ass, on the contrary, had much work to do in grinding the corn-mill and in carrying wood from the forest or burdens from the farm.
- 一般に茶漬けと言えば、熱い液体(熱い茶や熱いだし汁)をかけるものであるが、盛夏などには、よく冷えた麦茶などをかけて、冷たい食感を楽しみながら食べる人もいる。
- Although chazuke is usually prepared by using hot tea or hot soup stock, some people enjoy tasting the cool texture of chazuke by using cold barley tea in midsummer.
- 古くは主にコムギを穀粉にして平たく固めてから加熱した粉食のことを指していたが、大麦、アワ、トウモロコシなど他の食材を用いた粉食のことをも含めるようになった。
- In ancient times, neri-mochi referred to powdered food which is produced by processing wheat into farina, spreading it into a flat sheet, hardening it, and heating it, however, later on, neri-mochi referred to such kinds of powder food as those made from other food materials such as barley, millet, corn, etc.
- 暗緑色のライ麦の小さい畠が、青く未熟な小麦が、眠っている耕地と牧草地が、そして暗い松の群々が、白い輝きを放つ空の下に、くすんだ、熱れた絵模様に広がっていた。
- dark green patches of rye, pale young corn, fallow and meadow and black pine woods spread in a dull, hot diagram under a glistening sky.
- 牛の凝乳、羊の乳、小羊と雄羊の脂肪、バシャンの牛と雄やぎ、小麦の良い物を食わせられた。またあなたはぶどうのしるのあわ立つ酒を飲んだ。 (申命記 32:14)
- Butter of the herd, and milk of the flock, with fat of lambs, rams of the breed of Bashan, and goats, with the finest of the wheat. Of the blood of the grape you drank wine. (Deuteronomy 32:14)
- カレーソースを指して「カレールウ」「ルウ」と呼ぶ人もいるが、正確な表現ではなく、本来のルウ(小麦粉を油で炒めたもの)や固形の即席カレールウとの区別もしにくい。
- Although some people call a curry sauce 'curry roux' or 'roux,' these are not correct names and this makes it difficult to differentiate the sauce from roux in a real sense (fried flour) and solid instant curry roux as well.
- これらは冷やし蕎麦に名の元になる具のみを乗せたものではなく、キュウリ、錦糸玉子、カマボコ、ワカメなどの具とともに、主となる具を綺麗に盛り付けるのが慣例である。
- It is customary to serve the above-referenced cold noodles with various toppings such as cucumber, omelet slivers, kamaboko (steamed fish paste) and wakame seaweed in addition to the respective foodstuffs that they are named after that are all arranged attractively.
- 索餅の材料・分量・道具については平安時代中期の『延喜式』に書かれており、小麦粉と米粉に塩を加えて作る麺(米粉は混ぜないという説もある)という事は分かっている。
- The ingredients, amounts, and tools used to make sakubei are described in 'the Engishiki' (an ancient book for codes and procedures on national rites and prayers) in the middle of the Heian period, from which it is clear that sakubei was a noodle made from flour, rice flour, and salt (one opinion says the rice flour is not used).
- 一例として、京都市の東寺の「弘法市」の際、「笹屋伊織」が販売する銅鑼焼きが挙げられるが、棒状に伸ばした餡にバームクーヘン状に小麦粉の生地を重ね焼くものである。
- One example is the Dorayaki sold by 'Sasaya Iori' at 'Kobo-ichi Fair' at To-ji Temple, Kyoto City, which has bean paste drawn into a stick shape and surrounded with Baum kuchen.
- 「ここに、大麦のパン五つと、さかな二ひきとを持っている子供がいます。しかし、こんなに大ぜいの人では、それが何になりましょう」。 (ヨハネによる福音書 6:9)
- 'There is a boy here who has five barley loaves and two fish, but what are these among so many?' (John 6:9)
- あの時には、二十枡の麦の積まれる所に行ったが、わずかに十枡を得、また五十桶をくもうとして、酒ぶねに行ったが、二十桶を得たのみであった。 (ハガイ書 2:16)
- Through all that time, when one came to a heap of twenty measures, there were only ten. When one came to the wine vat to draw out fifty, there were only twenty. (Haggai 2:16)
- 彼らは麦をまいて、いばらを刈り取る。苦労してもなんの利益もない。彼らはその収穫を恥じるようになる。主の激しい怒りによってである」。 (エレミヤ書 12:13)
- They have sown wheat, and have reaped thorns; they have put themselves to pain, and profit nothing: and you shall be ashamed of your fruits, because of the fierce anger of Yahweh. (Jeremiah 12:13)
- 近年は小麦粉に隠し味的な調味料やベーキングパウダーなど、場合によっては細かい乾燥紅しょうがなどの具がブレンドされた「たこ焼き粉」という専用の粉も発売されている。
- Nowadays, special powder named 'takoyaki-ko' (octopus dumpling powder), wheat flour into which a hidden flavor of seasoning, baking powder and sometimes red pickled ginger dried and ground to a fine powder are blended, is on sale.
- キャベツ:山芋:鶏卵:小麦粉の最適な重量比はおよそ4321~3221と言われるが、前述のように店ごとにも流儀があり、自宅で作る場合はそれほど厳密でなくても良い。
- The appropriate ratio for the amount of cabbage, yamaimo, egg, and flour is said to be approximately from 4:3:2:1 to 3:2:2:1, but as mentioned before, the style varies from one shop to another and when cooking okonomiyaki in the household it is not necessary to rigidly observe this ratio.
- 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.
- また、あなたのまくのは、やがて成るべきからだをまくのではない。麦であっても、ほかの種であっても、ただの種粒にすぎない。 (コリント人への第一の手紙 15:37)
- That which you sow, you don't sow the body that will be, but a bare grain, maybe of wheat, or of some other kind. (1 Corinthians 15:37)
- そして、みんないっしょに、ライ麦パンとミルクかスープのごはんを食べ、大草原に長く伸びる影を眺めたり、美しい大聖堂の尖塔にかかるたそがれのとばりを眺めたりします。
- and they would all go in together to their meal of rye bread and milk or soup, and would see the shadows lengthen over the great plain, and see the twilight veil the fair cathedral spire;
- 言った、「あのかたはわたしに向かって、から手で、しゅうとめのところへ帰ってはならないと言って、この大麦六オメルをわたしにくださいました」。 (ルツ記 3:17)
- She said, 'He gave me these six measures of barley; for he said, 'Don't go empty to your mother-in-law.'' (Ruth 3:17)
- 1998年には、麒麟麦酒の発泡酒初参入となる「麒麟淡麗〈生〉」を発売、同年の発泡酒市場のシェア50%を占める大ヒット商品となり、同時に発泡酒市場は大きく拡大した。
- In 1998, Kirin Brewery entered the low-malt beer market for the first time by selling 'Kirin tanrei nama' which was a huge hit, gaining a 50% market share and at the same time the low-malt beer market as a whole expanded a great deal.
- 内容物がインスタントラーメンのものをカップラーメン、蕎麦、うどんのものをカップそば、カップうどん、やきそばのものをカップやきそば(インスタント焼きそば)とも言う。
- Also those whose contents are instant ramen noodles are called Kappu-ramen, soba (noodles made from buckwheat) and udon (noodles made of wheat flour) are called Kappu-soba and Kappu-udon respectively, and yakisoba (fried noodles) are called Kappu-yakisoba (instant yakisoba).
- ゆでた蕎麦・うどんを丼に入れ、場合によって群雲(むらくも)に見立てた海苔を敷いてから、生卵を割り入れて、汁と薬味を添えたものを「月見うどん」、「月見そば」と呼ぶ。
- Boiled soba (buckwheat noodles) and udon (wheat noodles) put in a bowl, and sometimes after putting nori (dried seaweed) to resemble gathering clouds, cracking a raw egg into it and adding soup and condiments, are called 'Tsukimi soba' and 'Tsukimi udon,' respectively.
- それからイエスは、群衆をあとに残して家にはいられた。すると弟子たちは、みもとにきて言った、「畑の毒麦の譬を説明してください」。 (マタイによる福音書 13:36)
- Then Jesus sent the multitudes away, and went into the house. His disciples came to him, saying, 'Explain to us the parable of the darnel weeds of the field.' (Matthew 13:36)
- また供えのパン、素祭の麦粉、種入れぬ菓子、焼いた供え物、油をまぜた供え物をつかさどり、またすべて分量および大きさを量ることをつかさどり、 (歴代志1 23:29)
- for the show bread also, and for the fine flour for a meal offering, whether of unleavened wafers, or of that which is baked in the pan, or of that which is soaked, and for all kinds of measure and size; (1 Chronicles 23:29)
- 素麺は日本国内では奈良県桜井市が発祥の地とされており、奈良時代に唐から伝来した唐菓子の一つ、索餅(和名で「麦縄」とも書く事もある)に由来するとする説が広まっている。
- Sakurai City, Nara Prefecture is believed to be the birthplace of somen in Japan, and the widespread theory is that somen derives from Sakubei (sometimes called muginawa (wheat rope) in Japanese), one of Chinese sweets originated from China during the Nara period.
- 夏には家畜のための牧場や囲い、小麦やコーンや他の穀類を作るための畑、よく整った草原、野ばらの生け垣や、アカシアとかタカトウダイの茂みなんかがこのあたりに広がるのだ。
- while ranches and pens for domesticated animals, fields of wheat, corn and other cereals, luxuriant prairies, hedges of wild rose, clumps of acacias and milk-wort, would have been seen six months later.
- そこで民が出ていって、スリヤびとの陣営をかすめたので、麦粉一セアは一シケルで売られ、大麦二セアは一シケルで売られ、主の言葉のとおりになった。 (列王紀2 7:16)
- The people went out, and plundered the camp of the Syrians. So a measure of fine flour was sold for a shekel, and two measures of barley for a shekel, according to the word of Yahweh. (2 Kings 7:16)
- 日がたって後、麦刈の時にサムソンは子やぎを携えて妻をおとずれ、「へやにはいって、妻に会いましょう」と言ったが、妻の父ははいることを許さなかった。 (士師記 15:1)
- But it happened after a while, in the time of wheat harvest, that Samson visited his wife with a young goat; and he said, 'I will go in to my wife into the room.' But her father wouldn't allow him to go in. (Judges 15:1)
- その素祭には油を混ぜた麦粉をささげなければならない。すなわち十三頭の雄牛には一頭ごとに十分の三、その二頭の雄羊には一頭ごとに十分の二をささげ、 (民数記 29:14)
- and their meal offering, fine flour mixed with oil, three tenth parts for every bull of the thirteen bulls, two tenth parts for each ram of the two rams, (Numbers 29:14)
- 原材料に小麦粉を使用するため、米粉を用いた他地域のものと食感が微妙に異なることや、防腐剤を使用しない生ういろうであるため、消費期限が短いことなどが特徴としてあげられる。
- It is characterized by the slight difference in texture because it uses flour as an ingredient instead of rice powder like in other areas and has a short expiration date because it does not include preservatives.
- 野生の燕麦は風なきに乱れ騒ぎて、眼にみえざる動揺の一線は俯伏(うつぶ)しに倒れている人を越えて、踏み荒らされたる現場より森のはずれへ、しずかに真っ直ぐにすすみゆくなり。
- of the wild oats, prolonging itself from the trampled area about the prostrate man toward the edge of a wood.
- 乳離れした時、三歳の雄牛一頭、麦粉一エパ、ぶどう酒のはいった皮袋一つを取り、その子を連れて、シロにある主の宮に行った。その子はなお幼かった。 (サムエル記上 1:24)
- When she had weaned him, she took him up with her, with three bulls, and one ephah {1 ephah is about 22 litres or about 2/3 of a bushel} of meal, and a bottle of wine, and brought him to Yahweh's house in Shiloh. The child was young. (1 Samuel 1:24)
- また、小麦を使った酒、麹を多く使った甘口の酒、水で割った下級酒など、今日の焼酎、貴醸酒、低濃度酒の原型を想わせる製法のバラエティーが10種類ほどあったことが記されている。
- In addition, there is a description that there were 10 methods of brewing which reminds us of the origin of today's shochu (distilled spirit), kijoshu, and sake of low alcohol concentration, such as liquor made of wheat, a sweet liquor made with much malts, and low-grade sake adding water.
- たいまつに火をつけて、そのきつねをペリシテびとのまだ刈らない麦の中に放し入れ、そのたばね積んだものと、まだ刈らないものとを焼き、オリブ畑をも焼いた。 (士師記 15:5)
- When he had set the brands on fire, he let them go into the standing grain of the Philistines, and burnt up both the shocks and the standing grain, and also the olive groves. (Judges 15:5)
- 時に、エッサイはその子ダビデに言った、「兄たちのため、このいり麦一エパと、この十個のパンをとって、急いで陣営にいる兄の所へ持っていきなさい。 (サムエル記上 17:17)
- Jesse said to David his son, 'Now take for your brothers an ephah {1 ephah is about 22 litres or about 2/3 of a bushel} of this parched grain, and these ten loaves, and carry them quickly to the camp to your brothers; (1 Samuel 17:17)
- またソロモンはヒラムにその家の食物として小麦二万コルを与え、またオリブをつぶして取った油二万コルを与えた。このようにソロモンは年々ヒラムに与えた。 (列王紀1 5:11)
- Solomon gave Hiram twenty thousand measures of wheat for food to his household, and twenty measures of pure oil. Solomon gave this to Hiram year by year. (1 Kings 5:11)
- 僕たちがきて、家の主人に言った、『ご主人様、畑におまきになったのは、良い種ではありませんでしたか。どうして毒麦がはえてきたのですか』。 (マタイによる福音書 13:27)
- The servants of the householder came and said to him, 'Sir, didn't you sow good seed in your field? Where did this darnel come from?' (Matthew 13:27)
- またわたしがあなたに与えたパン、わたしがあなたを養うための麦粉、油および蜜を、こうばしきかおりとして彼らの前に供えたと、主なる神は言われる。 (エゼキエル書 16:19)
- My bread also which I gave you, fine flour, and oil, and honey, with which I fed you, you even set it before them for a pleasant aroma; and [thus] it was, says the Lord Yahweh. (Ezekiel 16:19)
- (記録としては蕎麦がきの様なものが麺状に切られたのが「1574年(天正2年)初めの建物修復工事完成に際しての寄進物一覧の中に「振舞ソハキリ 金永」というくだりが確認できる)
- (However, there is a description of 'Mr. KANENAGA donating Sobakiri' on the list of donations for cerebrating the completion of restoration work of a building in early 1574, which suggests that Sobagaki was cut in thin noodle-shape at that time.)
- 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).
- ボアズは飲み食いして、心をたのしませたあとで、麦を積んである場所のかたわらへ行って寝た。そこで彼女はひそかに行き、ボアズの足の所をまくって、そこに寝た。 (ルツ記 3:7)
- When Boaz had eaten and drunk, and his heart was merry, he went to lie down at the end of the heap of grain. She came softly, uncovered his feet, and laid her down. (Ruth 3:7)
- このようにあなたは金銀で飾られ、細布、絹、縫い取りの服をあなたの衣とし、麦粉と、蜜と、油とを食べた。あなたは非常に美しくなって王の地位に進み、 (エゼキエル書 16:13)
- Thus you were decked with gold and silver; and your clothing was of fine linen, and silk, and embroidered work; you ate fine flour, and honey, and oil; and you were exceeding beautiful, and you prospered to royal estate. (Ezekiel 16:13)
- これは神の人が王にむかって、「あすの今ごろ、サマリヤの門で大麦二セアを一シケルで売り、麦粉一セアを一シケルで売るようになるであろう」と言ったときに、 (列王紀2 7:18)
- It happened, as the man of God had spoken to the king, saying, 'Two measures of barley for a shekel, and a measure of fine flour for a shekel, shall be tomorrow about this time in the gate of Samaria'; (2 Kings 7:18)
- 各地で食べられているうどんには小麦の生産される土壌、気候、醤油などの醸造業や漁業などの地場産業、流通を担う商人などの存在により、その地域独特の郷土料理となっているものがある。
- Each region has their own Udon noodles regarded as a special dish cherished because of the suitable soil and climate for growing wheat by local industries such as brewing industries of soy sauce and fisheries, as well as by merchants and others involved in distribution.
- あなたがたがささげるささげ物はこれである。すなわち、一ホメルの小麦のうちから六分の一エパをささげ、大麦一ホメルのうちから六分の一エパをささげよ。 (エゼキエル書 45:13)
- This is the offering that you shall offer: the sixth part of an ephah from a homer of wheat; and you shall give the sixth part of an ephah from a homer of barley; (Ezekiel 45:13)
- 彼はダビデとともにパスダミムにいたが、ペリシテびとがそこに集まって来て戦った。そこに一面に大麦のはえた地所があった。民はペリシテびとの前から逃げた。 (歴代志1 11:13)
- He was with David at Pasdammim, and there the Philistines were gathered together to battle, where there was a plot of ground full of barley; and the people fled from before the Philistines. (1 Chronicles 11:13)
- 人はパン用の麦を打つとき砕くだろうか、否、それが砕けるまでいつまでも打つことをしない。馬をもってその上に車輪を引かせるとき、それを砕くことをしない。 (イザヤ書 28:28)
- Bread flour must be ground; so he will not always be threshing it. Although he drives the wheel of his threshing cart over it, his horses don't grind it. (Isaiah 28:28)
- 野菜や肉などを煮込んだ鍋に、カレーカレー粉と小麦粉を油で炒めて少し焼き色をつけたもの(ルー (食品))を入れ、とろみが出るまでさらに煮るというのがオーソドックスな作り方である。
- An orthodox way of cooking curry sauce is to add a fried and lightly browned mixture of curry powder and flour (roux) into a pot in which vegetables and meat have been stewed, and stew them until the sauce becomes viscous.
- ロサンゼルスでは、後にリトル東京と呼ばれる地域に日本食レストラン「見晴亭」が1893年開店し、1903年に蕎麦屋、1905年には天ぷら屋、そして1906年には寿司屋が開店する。
- In Los Angeles, 'Miharashi-tei,' Japanese restaurant, opened in 1893 in an area which came to be called little Tokyo later, a soba restaurant opened in 1903, a restaurant of tenpura (Japanese deep-fried dish) opened in 1905, and a sushi restaurant opened in 1906.
- 店のお好み焼き屋さんの場合、ふっくらとした仕上げにするため、水で溶いた小麦粉を寝かせることが多いが、市販のお好み焼き粉にはベーキングパウダー、塩、出汁などが多少加えられている。
- In the case of okonomiyaki shops, they often let flour mixed with water stand to make it fluffy, but commercially available okonomiyaki powder includes baking powder, salt, soup stock and so on.
- 他には、小麦粉を水で練ったものを細く切り、茹でて食べるものを「切り麦」と呼んでいたが、これを暖めて食べるものを「饂飩」、冷やして食べるものを「冷麦」と分けたから という説がある。
- Additionally, there is a theory that states that there were noodles called 'kirimugi' that were made by kneading wheat flour and water, cut into strips, then boiled and eaten, and a distinction was made between those eaten warm as 'udon' and those eaten chilled as 'hiyamugi.'
- たとえば、コッペパンなどに挟んだサンドイッチはコロッケパン、蕎麦やうどんにコロッケをのせたものはコロッケ蕎麦・コロッケうどん、カレーライスにのせたものはコロッケカレーと呼ばれる。
- For example, korokke in sandwiches are called korokke pan (bread), soba and udon noodles with korokke on top are called korokke soba noodles and korokke udon noodles, and curry and rice with korokke on top is called korokke curry.
- しかし、江戸時代中期以降、小麦粉をつなぎとして使用し始めたことにより、二八蕎麦が一般大衆化したため、高級店が品質の良さを強調するキャッチコピーとして「生蕎麦」を使うようになった。
- Subsequent to the middle of the Edo period, however, since nihachi soba became common, with wheat flour being introduced as a binding agent, upscale soba restaurants started to imitate using the term 'kisoba' to emphasize the good quality of their noodles.
- 洛西嵯峨にある近代日本画家の巨匠竹内栖鳳が大正初期に建てた別邸の庭園に建ち、館内には竹内栖鳳の作品を中心に小野竹喬、土田麦僊、上村松園ら京都画壇の作品約1000点を収蔵していた。
- It is located in the garden of the second house of the modern Japanese-style master painter Seiho TAKEUCHI in Rakuseisaga, and it contained collections of approximately 1000 items including many paintings by Seiho TAKEUCHI, and also works by Chikkyo ONO, Bakusen TSUCHIDA, and Shoen UEMURA, who were from the Kyoto School.
- その供え物は銀のさら一つ、その重さは百三十シケル、銀の鉢一つ、これは七十シケル、共に聖所のシケルによる。この二つには素祭に使う油を混ぜた麦粉を満たしていた。 (民数記 7:61)
- gave his offering: one silver platter, the weight of which was one hundred thirty shekels, one silver bowl of seventy shekels, after the shekel of the sanctuary; both of them full of fine flour mixed with oil for a meal offering; (Numbers 7:61)
- その供え物は銀のさら一つ、その重さは百三十シケル、銀の鉢一つ、これは七十シケル、共に聖所のシケルによる。この二つには素祭に使う油を混ぜた麦粉を満たしていた。 (民数記 7:55)
- gave his offering: one silver platter, the weight of which was one hundred thirty shekels, one silver bowl of seventy shekels, after the shekel of the sanctuary; both of them full of fine flour mixed with oil for a meal offering; (Numbers 7:55)
- その供え物は銀のさら一つ、その重さは百三十シケル、銀の鉢一つ、これは七十シケル、共に聖所のシケルによる。この二つには素祭に使う油を混ぜた麦粉を満たしていた。 (民数記 7:67)
- gave his offering: one silver platter, the weight of which was one hundred thirty shekels, one silver bowl of seventy shekels, after the shekel of the sanctuary; both of them full of fine flour mixed with oil for a meal offering; (Numbers 7:67)
- その供え物は銀のさら一つ、その重さは百三十シケル、銀の鉢一つ、これは七十シケル、共に聖所のシケルによる。この二つには素祭に使う油を混ぜた麦粉を満たしていた。 (民数記 7:43)
- gave his offering: one silver platter, the weight of which was one hundred thirty shekels, one silver bowl of seventy shekels, after the shekel of the sanctuary; both of them full of fine flour mixed with oil for a meal offering; (Numbers 7:43)
- その供え物は銀のさら一つ、その重さは百三十シケル、銀の鉢一つ、これは七十シケル、共に聖所のシケルによる。この二つには素祭に使う油を混ぜた麦粉を満たしていた。 (民数記 7:49)
- gave his offering: one silver platter, the weight of which was one hundred thirty shekels, one silver bowl of seventy shekels, after the shekel of the sanctuary; both of them full of fine flour mixed with oil for a meal offering; (Numbers 7:49)
- その供え物は銀のさら一つ、その重さは百三十シケル、銀の鉢一つ、これは七十シケル、共に聖所のシケルによる。この二つには素祭に使う油を混ぜた麦粉を満たしていた。 (民数記 7:37)
- gave his offering: one silver platter, the weight of which was one hundred thirty shekels, one silver bowl of seventy shekels, after the shekel of the sanctuary; both of them full of fine flour mixed with oil for a meal offering; (Numbers 7:37)
- その供え物は銀のさら一つ、その重さは百三十シケル、銀の鉢一つ、これは七十シケル、共に聖所のシケルによる。この二つには素祭に使う油を混ぜた麦粉を満たしていた。 (民数記 7:79)
- gave his offering: one silver platter, the weight of which was one hundred thirty shekels, one silver bowl of seventy shekels, after the shekel of the sanctuary; both of them full of fine flour mixed with oil for a meal offering; (Numbers 7:79)
- その供え物は銀のさら一つ、その重さは百三十シケル、銀の鉢一つ、これは七十シケル、共に聖所のシケルによる。この二つには素祭に使う油を混ぜた麦粉を満たしていた。 (民数記 7:25)
- gave his offering: one silver platter, the weight of which was a hundred and thirty shekels, one silver bowl of seventy shekels, after the shekel of the sanctuary; both of them full of fine flour mixed with oil for a meal offering; (Numbers 7:25)
- その供え物は銀のさら一つ、その重さは百三十シケル、銀の鉢一つ、これは七十シケル、共に聖所のシケルによる。この二つには素祭に使う油を混ぜた麦粉を満たしていた。 (民数記 7:31)
- gave his offering: one silver platter, the weight of which was one hundred thirty shekels, one silver bowl of seventy shekels, after the shekel of the sanctuary; both of them full of fine flour mixed with oil for a meal offering; (Numbers 7:31)
- その供え物は銀のさら一つ、その重さは百三十シケル、銀の鉢一つ、これは七十シケル、共に聖所のシケルによる。この二つには素祭に使う油を混ぜた麦粉を満たしていた。 (民数記 7:73)
- gave his offering: one silver platter, the weight of which was one hundred thirty shekels, one silver bowl of seventy shekels, after the shekel of the sanctuary; both of them full of fine flour mixed with oil for a meal offering; (Numbers 7:73)
- かりんとうは、小麦粉を砂糖・水・酵母や、食塩、重曹などと共に練り合わせ、棒状に成形してつくった生地を植物油で揚げ、黒砂糖や上白糖でつくった蜜でからめて乾燥させた駄菓子の一種である。
- Karinto is a type of sweets and the recipe is as follows: Knead wheat flour together with other ingredients such as sugar, water, yeast, salt and baking soda into a ball of dough, fry the dough rolled into a long thin stick in vegetable oil, coat with syrup made from brown sugar or superfine sugar and dry.
- 白飯にのせ、タレをかけた「天丼」、蕎麦・うどんにのせた「天麩羅蕎麦」・「天麩羅饂飩」も一般的な料理であり、多くの蕎麦屋では丼類、麺類それぞれの最高級メニューとして花形を飾っている。
- Tendon (tempura placed on top of steamed rice in a bowl with sauce sprinkled over it),' 'Tempura-soba (buckwheat noodles topped with tempura prawns)' and 'Tempura-udon (wheat noodle topped with tempura prawns)' are common dishes, and these three kinds of dishes are the most expensive and star dishes in donburi and noodle menus in many soba restaurants.
- よくよくあなたがたに言っておく。一粒の麦が地に落ちて死ななければ、それはただ一粒のままである。しかし、もし死んだなら、豊かに実を結ぶようになる。 (ヨハネによる福音書 12:24)
- Most certainly I tell you, unless a grain of wheat falls into the earth and dies, it remains by itself alone. But if it dies, it bears much fruit. (John 12:24)
- 「取締上(とりしまりじょう)不都合だから、蕎麦屋(そばや)や団子屋(だんごや)へさえはいってはいかんと、云うくらい謹直(きんちょく)な人が、なぜ芸者といっしょに宿屋へとまり込んだ」
- 'Why the one who is so strict as to forbid others from going even to noodle house or dango shop as unbecoming to instructors, stayed over night at a hotel with a geisha!'
- そしてボアズは言った、「あなたの着る外套を持ってきて、それを広げなさい」。彼女がそれを広げると、ボアズは大麦六オメルをはかって彼女に負わせた。彼女は町に帰り、 (ルツ記 3:15)
- He said, 'Bring the mantle that is on you, and hold it.' She held it; and he measured six measures of barley, and laid it on her; and he went into the city. (Ruth 3:15)
- その他のメニューは、天ぷら、チキンやサーモンのテリヤキ、鉄板焼き、焼き鳥、うどん、蕎麦、シャブシャブ、焼肉、ラーメン、カレーライス、和洋折衷の料理(フュージョンと称する)などである。
- Tempura (Japanese deep-fried dish), teriyaki of chicken or salmon, teppanyaki, yakitori (grilled chicken), udon (Japanese wheat noodle), soba (buckwheat noodle), shabushabu (a hot-pot dish of thinly sliced meat), yakiniku (grilled meat), ramen, curry and rice, and semi-Western cooking (called 'fusion') are also listed on the menu.
- しかし、たこ焼きの生地はお好み焼きに比べると非常に(小麦粉の濃度が)薄く、キャベツを入れるとかなり固めに焼かなければ固まらなくなるため、大阪で好まれるとろみのある食感は出せなくなる。
- However, the dough of takoyaki is diluted with more water than that of okonomiyaki and resists caking, with cabbage added to it, until it is baked thoroughly, and so the creamy texture which is loved in Osaka is lost.
- なお、一般的な蕎麦ではないが、長野県松本市奈川地方にしゃぶしゃぶのような「長野県」(後述、各地の名物そば長野県を参照)という温かい鍋に蕎麦をつけてから食す変わった食べ方の蕎麦もある。
- It is not a common soba dish but, in the Nagawa area of Matsumoto City, Nagano Prefecture, there is an unusual way of eating soba known as 'Nagano-ken' (Nagano Prefecture) (see Nagano Prefecture under Regional specialty soba around the country discussed later), a shabu-shabu like hot pot in which soba is dipped to eat.
- 以前は豆のほかに、米、麦、かちぐり、炭なども使用されたというが、豆撒きとなったのは、五穀の中でも収穫量も多く、鬼を追い払うときにぶつかって立てる音や粒の大きさが適当だったことによる。
- In the past, rice, wheat, dried chestnuts, charcoal and other materials were reportedly used along with beans, but eventually beans became exclusively used because they are the most productive of the five main cereals, and also because of their hitting sound and proper size for throwing.
- その時、アビガイルは急いでパン二百、ぶどう酒の皮袋二つ、調理した羊五頭、いり麦五セア、ほしぶどう百ふさ、ほしいちじくのかたまり二百を取って、ろばにのせ、 (サムエル記上 25:18)
- Then Abigail hurried and took two hundred loaves of bread, two bottles of wine, five sheep ready dressed, five measures of parched grain, one hundred clusters of raisins, and two hundred cakes of figs, and laid them on donkeys. (1 Samuel 25:18)
- ビール業界では朝日麦酒から「飲んで、つぶして、ポイ」のアルミ缶が登場し、四社寡占(この年でキリン60.1%、サッポロ21.3%、アサヒ14.1%、サントリー4.5%)の体制が定着した。
- In the beer industry, Asahi Breweries, Ltd. introduced an aluminum can with the catchphrase 'drink, crush, and throw away' and the oligopolistic system of the four companies was established (in this year, Kirin Brewery Company, Limited, had 60.1 percent, Sapporo 21.3 percent, Asahi 14.1 percent, and Suntory Holdings Limited 4.5 percent).
- 収穫まで、両方とも育つままにしておけ。収穫の時になったら、刈る者に、まず毒麦を集めて束にして焼き、麦の方は集めて倉に入れてくれ、と言いつけよう』」。 (マタイによる福音書 13:30)
- Let both grow together until the harvest, and in the harvest time I will tell the reapers, 'First, gather up the darnel weeds, and bind them in bundles to burn them; but gather the wheat into my barn.''' (Matthew 13:30)
- 現在中国や朝鮮半島で酒造用に用いられているのは麦麹(餅麹)がほとんどであり、その中身はクモノスカビやケカビが中心であるが、日本酒は米麹(バラ麹)であり、その中身は純粋なコウジカビである。
- Today, while wheat malt (or mochi-koji [a kind of malt fermented on rice cake]) is mainly used for liquor brewing in China and the Korean Peninsula with rhizopus and mucor, malted-rice (or bara-koji [a kind of malt made of heated grain such as wheat]) with pure Aspergillus oryzae is used for Japanese liquor.
- (関西以西でかき揚げを載せたものは「かき揚げそば」と明確に品名を分けることが多く、また市中の蕎麦屋と同様の大きな海老の天ぷらを載せる場合は「上天ぷらそば」「えび天そば」等の名称がある。)
- (In areas west of the Kansai district, soba with kakiage topping is frequently referred to as 'Kakiage soba' for the clarity and, if tenpura is made from large prawns as with the regular soba restaurants in the city, it is referred to as 'Jo tenpura soba' (superior tenpura soba), 'Ebi-ten soba' (prawn tenpura soba) and the like.)
- どんどん焼きが進化したもので、大正時代の近畿地方にて、水で溶いた小麦粉を焼いて、刻みネギなど乗せて焼いた物に、ソースをかけた物が出されていた物が一銭洋食として駄菓子屋などで売り出された。
- It was evolved from the dondon-yaki (okonomiyaki wrapped around a wooden stick to take away), and in the Taisho period wheat flour mixed with water and baked with chopped green onion and sauce added onto it was sold at mom-and-pop candy stores in the Kinki region.
- 同寺での1574年(天正2年)初めの建物修復工事完成に際しての寄進物一覧の中に「振舞ソハキリ 金永」というくだりが確認でき、少なくともこの時点で蕎麦切りが存在していたことが判明している。
- An entry reading 'Sobakiri, donated by 金永' in the list of oblations for the occasion to mark the completion of building renovation in early 1574 has been confirmed which, at any rate, ascertained that sobakiri existed at this point of time.
- きっと、よそに小麦を持っていくことは、村の小さな灰色の教会で行われるミサに行かず、よその教会のミサに行くのとほとんど同じくらいに不信心なことであると村人たちは考えていたに違いありません。
- which would have thought it almost as impious to carry grain elsewhere as to attend any other religious service than the mass that was performed at the altar of the little old gray church,
- そのささげた供え物は銀のさら一つ、その重さは百三十シケル、銀の鉢一つ、これは七十シケル、共に聖所のシケルによる。この二つには素祭に使う油を混ぜた麦粉を満たしていた。 (民数記 7:19)
- He offered for his offering: one silver platter, the weight of which was one hundred thirty shekels, one silver bowl of seventy shekels, after the shekel of the sanctuary; both of them full of fine flour mixed with oil for a meal offering; (Numbers 7:19)
- おれは脳がわるいから、狸の云うことなんか、よく分らないが、蕎麦屋や団子屋へ行って、中学の教師が勤まらなくっちゃ、おれみたような食い心棒(しんぼう)にゃ到底(とうてい)出来っ子ないと思った。
- My 'think box' is not of superior quality, so things said by Badger were not clear to me, but I thought if a fellow can't hold the job of teacher in a middle school because he patronizes a noodle-house or dango shop, the fellow with bear-like appetite like me will never be able to hold it.
- 夢をみた預言者は夢を語るがよい。しかし、わたしの言葉を受けた者は誠実にわたしの言葉を語らなければならない。わらと麦とをくらべることができようかと、主は言われる。 (エレミヤ書 23:28)
- The prophet who has a dream, let him tell a dream; and he who has my word, let him speak my word faithfully. What is the straw to the wheat? says Yahweh. (Jeremiah 23:28)
- 乾麺については、日本農林規格(JAS)の『乾めん類品質表示基準』にて、小麦粉に食塩と水を混ぜてよく練った生地を帯状に細く切って乾燥させる製法で機械にて製造しているものは機械麺に分類している。
- As for dried noodles, 'Quality Labeling Standard for instant noodles' of Japan Agricultural Standards (JAS) stipulates that if machine was used during the manufacturing process; well kneaded dough made by mixing wheat-flour with salt and water is cut long and thin like tape, and then dried, the resulting noodles are classified into 'Kikaimen' (noodles made by machine).
- 小麦畑でもなく、大草原でもなく、失われたスウェーデン人の街でもなく、ぼくの青春時代のぞくぞくするような帰省列車や、寒空の下の街灯やそりの鈴音、柊のリースが明かりの灯る窓から雪の上に落とす影。
- not the wheat or the prairies or the lost Swede towns, but the thrilling returning trains of my youth, and the street lamps and sleigh bells in the frosty dark and the shadows of holly wreaths thrown by lighted windows on the snow.
- さて主の使がきて、アビエゼルびとヨアシに属するオフラにあるテレビンの木の下に座した。時にヨアシの子ギデオンはミデアンびとの目を避けるために酒ぶねの中で麦を打っていたが、 (士師記 6:11)
- The angel of Yahweh came, and sat under the oak which was in Ophrah, that pertained to Joash the Abiezrite: and his son Gideon was beating out wheat in the winepress, to hide it from the Midianites. (Judges 6:11)
- またその必要とするもの、すなわち天の神にささげる燔祭の子牛、雄羊および小羊ならびに麦、塩、酒、油などエルサレムにいる祭司たちの求めにしたがって、日々怠りなく彼らに与え、 (エズラ記 6:9)
- That which they have need of, both young bulls, and rams, and lambs, for burnt offerings to the God of heaven; also wheat, salt, wine, and oil, according to the word of the priests who are at Jerusalem, let it be given them day by day without fail; (Ezra 6:9)
- すると、わたしは四つの生き物の間から出て来ると思われる声が、こう言うのを聞いた、「小麦一ますは一デナリ。大麦三ますも一デナリ。オリブ油とぶどう酒とを、そこなうな」。 (ヨハネの黙示録 6:6)
- I heard a voice in the midst of the four living creatures saying, 'A choenix {A choenix is a dry volume measure that is a little more than a litre (a little more than a quart).} of wheat for a denarius, and three choenix of barley for a denarius! Don't damage the oil and the wine!' (Revelation 6:6)
- 彼らをギベオンびとの手に引き渡したので、ギベオンびとは彼らを山で主の前に木にかけた。彼ら七人は共に倒れた。彼らは刈入れの初めの日、すなわち大麦刈りの初めに殺された。 (サムエル記下 21:9)
- He delivered them into the hands of the Gibeonites, and they hanged them in the mountain before Yahweh, and all seven of them fell together. They were put to death in the days of harvest, in the first days, at the beginning of barley harvest. (2 Samuel 21:9)
- その時、バアル・シャリシャから人がきて、初穂のパンと、大麦のパン二十個と、新穀一袋とを神の人のもとに持ってきたので、エリシャは「人々に与えて食べさせなさい」と言ったが、 (列王紀2 4:42)
- A man from Baal Shalishah came, and brought the man of God bread of the first fruits, twenty loaves of barley, and fresh ears of grain in his sack. He said, 'Give to the people, that they may eat.' (2 Kings 4:42)
- エリシャは言った、「主の言葉を聞きなさい。主はこう仰せられる、『あすの今ごろサマリヤの門で、麦粉一セアを一シケルで売り、大麦二セアを一シケルで売るようになるであろう』」。 (列王紀2 7:1)
- Elisha said, 'Hear the word of Yahweh. Thus says Yahweh, 'Tomorrow about this time a measure of fine flour will be sold for a shekel, and two measures of barley for a shekel, in the gate of Samaria.'' (2 Kings 7:1)
- しかし、過去アメリカにおける禁酒法が実効をあげなかったこと、闇酒が多くの犠牲者を出していたこと、大手ビール会社が確保していた大麦の一部を供出したこと、などの要因によって命令は実施に至らなかった。
- However, that order did not go into effect for such reasons as the National Prohibition Act in the United States was not effective in the past, illegal liquors caused many victims, and major beer companies supplied a part of the barley which they secured.
- 戦後、発泡酒に一定量までの麦芽の使用が認められるようになったことや、ビールよりも参入コストと税金が少なく抑えられる利点があった事により、参入障壁の高いビールを避けて発泡酒に参入する企業が現れた。
- After the war, some companies went into the production of low-malt beer, deciding not to produce beer because they could use less malt for low-malt beer and the entry cost and tax on low-malt beer was lower than that of beer.
- そこでアブサロムはその家来に言った、「ヨアブの畑はわたしの畑の隣にあって、そこに大麦がある。行ってそれに火を放ちなさい」。アブサロムの家来たちはその畑に火を放った。 (サムエル記下 14:30)
- Therefore he said to his servants, 'Behold, Joab's field is near mine, and he has barley there. Go and set it on fire.' Absalom's servants set the field on fire. (2 Samuel 14:30)
- メンチカツまたはミンチカツは、豚肉や牛肉の挽肉(ミンチ)に、タマネギのみじん切り、食塩、コショウなどを混ぜて練り合わせ、小判型にして小麦粉、溶き卵、パン粉からなる衣をつけて油で揚げる肉料理である。
- Menchi katsu or minchi katsu is a meat dish, in which ground pork or beef (minchi) is mixed well with minced onions, salt and pepper, formed into flat ovals, coated with breading made of flour, beaten eggs and panko (Japanese-style coarse bread crumbs), and deep fried in oil.
- 区別が必要な場合、蕎麦入りのものを「黒そば」あるいは「和そば」、小麦粉の中華麺を「黄そば」と呼ぶ場合があるが、「黄そば(きぃそば)」と「生蕎麦(きそば)」は呼び方が似ているため紛らわしい場合もある。
- When it is necessary to make distinction, noodles with buckwheat flour content are sometimes referred to as 'kuro soba' (black soba) or 'wa soba' (Japanese soba) and those with wheat flour content 'kii soba' (yellow soba) but, because 'kii soba' sounds similar to 'ki soba,' there may be some confusion.
- 次に、もうひとりに、『あなたの負債はどれだけですか』と尋ねると、『麦百石です』と答えた。これに対して、『ここに、あなたの証書があるが、八十石と書き変えなさい』と言った。 (ルカによる福音書 16:7)
- Then he said to another, 'How much do you owe?' He said, 'A hundred cors { 100 cors = about 3,910 litres or 600 bushels. } of wheat.' He said to him, 'Take your bill, and write eighty.' (Luke 16:7)
- あなたがたは貧しい者を踏みつけ、彼から麦の贈り物をとるゆえ、あなたがたは切り石の家を建てても、その中に住むことはできない。美しいぶどう畑を作っても、その酒を飲むことはできない。 (アモス書 5:11)
- Forasmuch therefore as you trample on the poor, and take taxes from him of wheat: You have built houses of cut stone, but you will not dwell in them. You have planted pleasant vineyards, but you shall not drink their wine. (Amos 5:11)
- おれは下宿で芋責(いもぜめ)豆腐責になってる上、蕎麦(そば)屋行き、団子(だんご)屋行きを禁じられてる際だから、そいつは結構だと、すぐ婆さんから鍋(なべ)と砂糖をかり込んで、煮方(にかた)に取りかかった。
- I had been denied the pleasure of patronizing the noodle house or dango shop, on top of getting sick of the sweet potatoes and tofu, and I welcomed the suggestion with 'That's fine,' and began cooking it with a frying pan and some sugar borrowed from the old lady.
- その他のバリエーションとして塩、蕎麦つゆ、麺つゆ、味噌、マヨネーズ、うま味調味料、ウスターソース、オイスターソース、胡麻油、XO醤、豆板醤、山葵、カレー、七味唐辛子、ラー油、すき焼きのタレなどが挙げられる。
- Other variations may include salt, sobatsuyu (Soba soup broth), mentsuyu, miso, mayonnaise, chemical seasoning, Worcester sauce, oyster sauce, sesame oil, XO sauce, tobanchan, wasabi, curry sauce, shichimi togarashi (a mixture of red cayenne pepper and other aromatic spices), chili oil, and sukiyaki sauce.
- 中華料理では小麦粉などで作った皮の中身として包みこまれる具を指すが、一般的な菓子で使われているものについては、仏教寺院などで肉食禁があるため、アズキを煮たものを他の具の代用にし、それが広まったからとされている。
- In Chinese cooking 'an' refers to ingredients wrapped in a cake made of flour, but the practice of using boiled azuki beans in common cakes in place of other ingredients is thought to have spread from Buddhist temples, which forbade the eating of meat.
- きょうは小麦刈の時ではないか。わたしは主に呼ばわるであろう。そのとき主は雷と雨を下して、あなたがたが王を求めて、主の前に犯した罪の大いなることを見させ、また知らせられるであろう」。 (サムエル記上 12:17)
- Isn't it wheat harvest today? I will call to Yahweh, that he may send thunder and rain; and you shall know and see that your wickedness is great, which you have done in the sight of Yahweh, in asking for a king.' (1 Samuel 12:17)
- 『生めん類の表示に関する公正競争規約』にて、『この規約で「うどん」とはひらめん、ひやむぎ、そうめんその他名称のいかんを問わず小麦粉に水を加え練り上げた後製麺したもの、又は製麺した後加工したものをいう』となっている。
- 'Fair Competition Codes concerning labeling on fresh noodles' stipulates, 'In this code, regardless of trade names such as Hiramen (thin noodles), Hiyamugi, Somen (fine white noodles), 'Udon noodles' refers to either type of noodles, noodles made from well-kneaded flour mixed with water, or processed noodles.'
- 食事の時、ボアズは彼女に言った、「ここへきて、パンを食べ、あなたの食べる物を酢に浸しなさい」。彼女が刈る人々のかたわらにすわったので、ボアズは焼麦を彼女に与えた。彼女は飽きるほど食べて残した。 (ルツ記 2:14)
- At meal time Boaz said to her, 'Come here, and eat of the bread, and dip your morsel in the vinegar.' She sat beside the reapers, and they reached her parched grain, and she ate, and was satisfied, and left some of it. (Ruth 2:14)
- 他に蕎麦切り発祥地として中山道本山宿(現在の長野県塩尻市宗賀本山地区)という説、甲斐国の天目山栖雲寺(現在の山梨県甲州市大和町)説(天野信景著『塩尻』)もあるが、定勝寺文書の傍証を鑑みるに、確実な発祥地とは言い難い。
- There are other opinions that the birthplace of sobakiri was elsewhere such as Motoyama-juku Station on Nakasendo Road (the present Motoyama area Soga, Shiojiri City, Nagano Prefecture) and Seiun-ji Temple in Tenmokuzan Mountain (the present Yamato-cho, Koshu City, Yamanashi Prefecture) ('Shiojiri' written by Sadakage AMANO) but, in view of the document at Josho-ji Temple as a collateral evidence, it is hard to say that sobakiri originated in either location for sure.
- 戦前までは、「洋食焼き(大阪)」「一銭洋食(京都)」「にくてん(神戸)」などと呼ばれ、小麦粉を水で溶き鉄板に円状に広げ、その上にネギや天かすなどを載せて焼く「のせ焼き」が主流であり、子供のおやつのようなものであった。
- Before the war, it was called 'yoshoku yaki' (Japanese pancake), 'issen yoshoku,' 'nikuten' (Japanese pancake) and so on, and the noseyaki (Japanese pancake), where the flour was mixed with water, spread in a circle, the green onion, tenkasu (crunchy bits of deep-fried dough produced as a byproduct of cooking tenpura) and so on were put on it and grilled, was the mainstream and it was something like a kids' snack.
- 彼は朝ごとに、素祭をこれに添えてささげなければならない。すなわち麦粉一エパの六分の一に、これを潤す油一ヒンの三分の一を、素祭として主にささげなければならない。これは常燔祭のおきてである。 (エゼキエル書 46:14)
- You shall prepare a meal offering with it morning by morning, the sixth part of an ephah, and the third part of a hin of oil, to moisten the fine flour; a meal offering to Yahweh continually by a perpetual ordinance. (Ezekiel 46:14)
- おじいさん曰く『わしは小麦の中に眠るチョウチョたちを探しとる。それをマトンのパイにして道ばたにて売りさばく。そしてそれを売る相手たちは嵐の海をわたる男たちそうやってわしは糊口をしのぐ――ちょいとばかり、とはいうものの』
- He said 'I look for butterflies That sleep among the wheat: I make them into mutton-pies, And sell them in the street. I sell them unto men,' he said, 'Who sail on stormy seas; And that's the way I get my bread-- A trifle, if you please.'
- 製法は明時代の中国における軟落甘(小麦粉・米粉を水飴や脂肪で練り固めて乾燥させた菓子。西~中央アジアに由来するといわれ、元 (王朝)時代に中国に伝来した)に基づき、室町時代に日明貿易で伝わり、茶道の勃興によって広まった。
- The recipe is based on that for nanrakukan (a sweet made by drying the kneaded mixture of wheat flour or rice flour and starch syrup and fat, which is said to have originated from the western and central Asia and to have subsequently been introduced to China in the Yuan Dynasty era) produced in the Ming Dynasty era in China; the nanrakukan was introduced to Japan in the Muromachi period through the Japan-Ming trade (the trade between Japan and the Ming Dynasty in China) and became popular along with the rise of the tea ceremony.
- すべての物の初なりの初物、およびすべてあなたがたのささげるもろもろのささげ物は、みな祭司のものとなる。またあなたがたの麦粉の初物は祭司に与えよ。これはあなたがたの家が、祝福されるためである。 (エゼキエル書 44:30)
- The first of all the first fruits of every thing, and every offering of everything, of all your offerings, shall be for the priest: you shall also give to the priests the first of your dough, to cause a blessing to rest on your house. (Ezekiel 44:30)
- 「戒」とは仏教者として守るべき規律のことであり、「木食」とは五穀(米、麦、アワ、ヒエ、キビ)あるいは十穀(五穀+トウモロコシ、ソバ、大豆、小豆、黒豆)を絶ち(穀断ち)、山菜や生の木の実しか口にしないという、厳しい戒律である。
- Kai' means commandments Buddhist priests should keep and 'mokujiki' means a strict commandment not to eat the five main cereals (rice, wheat, foxtail millet, Japanese millet, and millet) or the ten main cereals (the five main cereals plus corn, buckwheat, soybean, adzuki bean and black bean) and to eat only wild vegetables and raw nuts.
- あなたがたは少しばかりの大麦のため、少しばかりのパンのために、わが民のうちに、わたしを汚し、かの偽りを聞きいれるわが民に偽りを述べて、死んではならない者を死なせ、生きていてはならない者を生かす。 (エゼキエル書 13:19)
- You have profaned me among my people for handfuls of barley and for pieces of bread, to kill the souls who should not die, and to save the souls alive who should not live, by your lying to my people who listen to lies. (Ezekiel 13:19)
- 室町時代になると、各地で味噌が発達し、調味料というよりは保存食として用いられるようになった(現代では、味噌というとペースト状のものが想起されるが、元々の味噌は米や麦の粒がそのままにぽろぽろした状態であり、つまんで食べられる)。
- In the Muromachi period, miso was developed everywhere and used as preserved food rather than as seasoning (today, when miso is mentioned, the past comes to mind, but the original miso was retained the grains of rice or barley, and was eaten with the fingers).
- その供え物を主にささげる者は、燔祭または犠牲と共に、小羊一頭ごとに、麦粉一エパの十分の一に、油一ヒンの四分の一を混ぜたものを、素祭としてささげ、ぶどう酒一ヒンの四分の一を、灌祭としてささげなければならない。 (民数記 15:5)
- and wine for the drink offering, the fourth part of a hin, you shall prepare with the burnt offering, or for the sacrifice, for each lamb. (Numbers 15:5)
- ギデオンがそこへ行ったとき、ある人がその仲間に夢を語っていた。その人は言った、「わたしは夢を見た。大麦のパン一つがミデアンの陣中にころがってきて、天幕に達し、それを打ち倒し、くつがえしたので、天幕は倒れ伏した」。 (士師記 7:13)
- When Gideon had come, behold, there was a man telling a dream to his fellow; and he said, 'Behold, I dreamed a dream; and behold, a cake of barley bread tumbled into the camp of Midian, and came to the tent, and struck it so that it fell, and turned it upside down, so that the tent lay flat.' (Judges 7:13)
- 小麦粉・鶏卵・砂糖を水で溶いて作った生地を円形のくぼみのある鉄または銅製の焼き型に流し込んで餡(小豆あんが多いが、白餡やカスタードクリームなどのものもある)をのせ、その上にさらに生地を流し入れるか、別の型で焼いておいた同型の生地をのせて
- The way to cook imagawa-yaki is to pour batter made of flour, eggs, sugar and water in round molds made of iron or copper, drop sweet bean paste (red bean paste is very popular, but white bean paste and custard cream are available) into each batter-filled mold and cover this with batter or cover each filled mold with another pastry of the same shape baked in another mold.
- 生麺・茹で麺等については『生めん類の表示に関する公正競争規約』にて、『この規約で「うどん」とはひらめん、ひやむぎ、そうめんその他名称のいかんを問わず小麦粉に水を加え練り上げた後製麺したもの、又は製麺した後加工したものをいう』となっている。
- Regarding fresh and boiled noodles, according to the 'Fair Competition Codes concerning labeling of fresh noodles,' 'under these codes, 'udon noodles' refer to noodles produced after adding water to wheat flour and kneading the mixture, or to those that have been processed after the noodles are made, regardless of whether they are named hiramen (flat noodles), hiyamugi, somen or others.'
- 生麺・茹で麺等については『生めん類の表示に関する公正競争規約』にて、「この規約で『うどん』とはひらめん、ひやむぎ、そうめんその他名称のいかんを問わず小麦粉に水を加え練り上げた後製麺したもの、又は製麺した後加工したものをいう」となっている。
- Namamen (fresh noodles) and yudemen (boiled noodles) are defined by 'Fair Competition Codes concerning labeling on fresh noodles' as 'in this code, 'udon' refers to any noodle produced by adding water to flour and kneading it or the noodles processed after production regardless of the name of the noodles such as hiramen (thin noodles), cold noodles, and somen.'
- オルナンはダビデに言った、「どうぞこれをお取りなさい。そして王わが主の良しと見られるところを行いなさい。わたしは牛を燔祭のために、打穀機をたきぎのために、麦を素祭のためにささげます。わたしは皆これをささげます」。 (歴代志1 21:23)
- Ornan said to David, 'Take it for yourself, and let my lord the king do that which is good in his eyes. Behold, I give the oxen for burnt offerings, and the threshing instruments for wood, and the wheat for the meal offering. I give it all.' (1 Chronicles 21:23)
- 1984年にサントリーが発売した「サントリーチューハイ(一部ブランド名のみ)」はその名の通りビールを焼酎(小麦からつくった蒸留酒)で割ったもので、今日でいう「第三のビールリキュール(発泡性)(1)に分類されるもの」のルーツ的な商品であった。
- Suntory Chu-hi' sold by Suntory in 1984 was, as its name suggested, a mixture of beer and shochu (distilled spirit made from wheat) and is considered the root of today's classification of 'third beer classified into liqueur (sparkling)(1).'
- あなたがたは言う、「新月はいつ過ぎ去るだろう、そうしたら、われわれは穀物を売ろう。安息日はいつ過ぎ去るだろう、そうしたら、われわれは麦を売り出そう。われわれはエパを小さくし、シケルを大きくし、偽りのはかりをもって欺き、 (アモス書 8:5)
- Saying, 'When will the new moon be gone, that we may sell grain? And the Sabbath, that we may market wheat, making the ephah {1 ephah is about 22 litres or about 2/3 of a bushel} small, and the shekel large, and dealing falsely with balances of deceit; (Amos 8:5)
- その日には、わたしはユダの諸族を、たきぎの中の火皿のようにし、麦束の中のたいまつのようにする。彼らは右に左に、その周囲にあるすべての民を、焼き滅ぼす。しかしエルサレムはなお、そのもとの所、すなわちエルサレムで、人の住む所となる。 (ゼカリヤ書 12:6)
- In that day I will make the chieftains of Judah like a pan of fire among wood, and like a flaming torch among sheaves; and they will devour all the surrounding peoples, on the right hand and on the left; and Jerusalem will yet again dwell in their own place, even in Jerusalem. (Zechariah 12:6)
- そのころわたしはユダのうちで安息日に酒ぶねを踏む者、麦束を持ってきて、ろばに負わす者、またぶどう酒、ぶどう、いちじくおよびさまざまの荷を安息日にエルサレムに運び入れる者を見たので、わたしは彼らが食物を売っていたその日に彼らを戒めた。 (ネヘミヤ書 13:15)
- In those days saw I in Judah some men treading winepresses on the Sabbath, and bringing in sheaves, and loading donkeys; as also wine, grapes, and figs, and all kinds of burdens, which they brought into Jerusalem on the Sabbath day: and I testified against them in the day in which they sold food. (Nehemiah 13:15)
- アサヒビールも「新生(しんなま)」(のちに「新生3(しんなまスリー)」に改名)という新商品を2005年4月20日に発売、麒麟麦酒も同年4月6日に「のどごし<生>」を発売することになり、「第三のビール」と呼ばれるアルコール飲料は大手メーカー4社全てが出すことになる。
- The alcohol drink called 'the third beer' is now sold by the four major beer manufacturers including Asahi Breweries which began selling its new product, 'Shinnama' (the name changed to 'Shinnama Three' later) on April 20, 2005 and Kirin Brewery which began selling 'Nodogoshi nama' on April 6, the same year.
- また彼らに近い人々はイッサカル、ゼブルン、ナフタリなどの遠い所の者まで、ろば、らくだ、騾馬、牛などに食物を負わせて来た。すなわち麦粉の食物、干いちじく、干ぶどう、ぶどう酒、油、牛、羊などを多く携えて来た。これはイスラエルに喜びがあったからである。 (歴代志1 12:40)
- Moreover those who were near to them, as far as Issachar and Zebulun and Naphtali, brought bread on donkeys, and on camels, and on mules, and on oxen, food of meal, cakes of figs, and clusters of raisins, and wine, and oil, and cattle, and sheep in abundance: for there was joy in Israel. (1 Chronicles 12:40)
- なお、サントリー「スーパーブルー」および「金麦」やアサヒ「極旨(ゴクうま)」、キリン「良質素材」、サッポロ「W-DRY(ダブルドライ)」、オリオンビール「サザンスター」は発泡酒とスピリッツを原料としているため「リキュール」に分類(このタイプは「第四のビール」とも呼ばれる)。
- Suntory's 'Super Blue' and 'Kin mugi,' Asahi's 'Gokuuma,' Kirin's 'Ryoshitsu Sozai,' Sapporo's 'W-DRY' and 'Southern Star' sold by Orion Beer Co., Ltd. are classified into 'liqueur,' because they are made from low-malt beer and spirits. (This type is also called 'the fourth beer').
- 蕎麦ほど徹底した美学はないものの、「鰻屋でせかすのは野暮」(注文があってから一つひとつ裂いて焼くために時間がかかる)、「蒲焼が出てくるまでは新香で酒を飲む」(白焼きなどを取って間をつなぐのは邪道。したがって鰻屋は新香に気をつかうものとされた)など、江戸っ子にとっては一家言ある食べものである。
- Although there is no thorough art like in soba (buckwheat noodles), it is a food on which an Edo native has a distinct opinion about, such as 'it is unsophisticated to rush in an eel restaurant' (it takes time because the eels are slit open individually and grilled to order) and 'drinking sake (rice wine) with shinko (pickled radishes) until the kabayaki is brought out' (it is wrong to order things like shiroyaki - eel broiled without the sauce in order to bide time, therefore, it was considered that eel restaurants paid special attention to shinko pickles).
- 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.
- われわれの麦粉の初物、われわれの供え物、各種の木の実、ぶどう酒および油を祭司のもとに携えて行って、われわれの神の宮のへやに納め、またわれわれの土地の産物の十分の一をレビびとに与えることにした。レビびとはわれわれのすべての農作をなす町において、その十分の一を受くべき者だからである。 (ネヘミヤ書 10:37)
- and that we should bring the first fruits of our dough, and our wave offerings, and the fruit of all kinds of trees, the new wine and the oil, to the priests, to the rooms of the house of our God; and the tithes of our ground to the Levites; for they, the Levites, take the tithes in all the cities of our tillage. (Nehemiah 10:37)