Funa-zushiとは 意味・読み方・使い方

Due to its time-consuming and labor-intensive recipe and the dwindling number of funa and nigoro buna, that are most suitable for making funa-zushi, caused by various factors including the decreased reed fields, deteriorating water quality, destruction of breeding grounds by concrete embankment and fish of foreign origin in the lake, the price of these fish species has steeply risen to several thousands of yen each in recent years and, in some cases, funa-zushi is made with gengoro buna (Carassius cuvieri) and gin buna (Carassius langsdorfii) in substitution for funa and nigoro buna.発音を聞く 例文帳に追加

近年、手間と時間のかかる製法であることや、材料として最も適する種類のフナであるニゴロブナが湖岸のヨシ原減少や水質の悪化、湖岸のコンクリート護岸化にともなう産卵床破壊、外来魚などにより減少していることで価格が1尾数千円と高騰し、ゲンゴロウブナやギンブナを代用したものも作られている。 - Wikipedia日英京都関連文書対訳コーパス

The season for funa-zushi begins around April, and to make it you first remove the scales and gills from some nigoro buna (other crucian carp varieties can be used as substitutes) and then split its belly to gut it, keeping the ovaries, if present, intact.発音を聞く 例文帳に追加

4月頃、ニゴロブナ（他のフナで代用も可）のウロコとエラを取り、腹開きにして卵巣以外の内臓を除く。 - Wikipedia日英京都関連文書対訳コーパス

Additionally, as the rice completely disintegrates approximately after two years of curing, it is said that those who cure funa-zushi for three to four years repeat the layering of the fish and rice using the fresh batch of rice halfway.発音を聞く 例文帳に追加

また、2年程漬け込めば飯の実体がなくなってくるため、3-4年漬け込む人では途中で一度、新たな飯で漬け直すという。 - Wikipedia日英京都関連文書対訳コーパス

Additionally, some attempts have been made to make the fermented sushi with black bass or blue gill based on the similar recipe as that for funa-zushi.発音を聞く 例文帳に追加

また、ブラックバスやブルーギルを使用し、鮒寿司と同じ技法で熟れ寿司を作る試みもなされている。 - Wikipedia日英京都関連文書対訳コーパス

Honnare mostly remains only as 'Funa-zushi' in Shiga Prefecture, but namanare remains as a local dish in various places in Japan.発音を聞く 例文帳に追加

現代に残るホンナレは、ほぼ滋賀県の「ふなずし」に限られるが、ナマナレは日本各地に郷土料理として残っている。 - Wikipedia日英京都関連文書対訳コーパス

Since funa has hard bones, the fish is slow-simmered and the bones are removed when prepared as sashimi but, after being cured for about one year, the bones in funa-zushi, which is uncooked, become tender enough so that one may not find them overly objectionable.発音を聞く 例文帳に追加

フナは骨が硬く煮炊きするか刺身料理では除いて食されるが、加熱調理などは行なわれない鮒寿司では1年ほど漬け込まれるとそれほど気にならない程度に柔らかくなる。 - Wikipedia日英京都関連文書対訳コーパス

Generally, it is said that, when funa-zushi is ready, the rice is removed and only the fish is eaten but since many local residents eat the fish together with the fermented rice of paste-like consistency, one needs to be careful as to how much rice should be taken off the fish.発音を聞く 例文帳に追加

一般には漬け上げた後は飯を除き、魚だけを食べるとされるが、地元ではペースト状に発酵した飯ごと食べる人も多いため、フナの身に付いたものの取り除き具合には注意がいる。 - Wikipedia日英京都関連文書対訳コーパス

Due to the strong sour taste and odor caused by lactic acid fermentation, funa-zushi is not for everyone but it may be more appealing to the palate of those who are unfamiliar with this food if served with a bowl of rice in hot tea.発音を聞く 例文帳に追加

鮒寿司は発酵による乳酸の酸味と臭気が強いため人の好みが極端に分かれるが、お茶漬けにして食べると慣れない人でも食べやすくなる場合がある。 - Wikipedia日英京都関連文書対訳コーパス