spirit cookingとは 意味・読み方・使い方

In old days, knives for cooking were made from recycled swords and those knives had to be charged with spirit before using, then the dogu-zuka was erected for the purpose of charging.発音を聞く 例文帳に追加

または、庖丁はふるくは刀を転用して作られており魂を入れなければ使用できなかったその入魂のための塚。 - Wikipedia日英京都関連文書対訳コーパス

The process of making Nara style sake, Itami sake, Kohama style sake, shochu (distilled spirit), mirin (sweet cooking rice wine), Asoshu, Lonicera Sake, Nerizake (antique term for shirozake, or white sake), unfiltered sake.発音を聞く 例文帳に追加

奈良流、伊丹酒、小浜流、焼酎、みりん、麻生酒（あそうしゅ）、忍冬酒（にんどうしゅ）、練酒、濁り酒などの製法。 - Wikipedia日英京都関連文書対訳コーパス

It is usually made by adding the equivalent or greater quantity of sweet cooking sake (mirin) to steamed mochi-gome (glutinous rice) and mixing, or adding shochu (distilled spirit) and malted rice to steamed mochi rice and leaving it to ferment for a few weeks and then grinding with a mortar.発音を聞く 例文帳に追加

一般的な製法は、蒸したもち米に同量以上のみりんを加えてかき混ぜるか、蒸したもち米に焼酎と米麹を加えるなどして仕込んでおいたものを、数週間後に臼で引きおろす。 - Wikipedia日英京都関連文書対訳コーパス

The turbid alcoholic beverages are obtained, by adding a fruity flesh puree to alcoholic beverages, such as plum liquor, fruit wine, sake, distilled spirit, whisky, brandy, liqueur, spirits, beer or mirin (Japanese sweet rice wine for cooking), and then homogenizing the resulting mixture under 150-300 kg/cm^2 pressure.例文帳に追加

梅酒、果実酒、清酒、焼酎、ウイスキー、ブランデー、リキュール、スピリッツ、ビール又はミリン等の酒類に、果肉ピューレを添加し、圧力１５０〜３００ｋｇ／ｃｍ^２でホモゲナイズして、課題の混濁酒類を得る。 - 特許庁