こんぶ風味の英語

昆布風味を有する海洋深層水を原料とする自然塩例文帳に追加

NATURAL SALT USING OCEAN DEEP WATER HAVING TANGLE FLAVOR AS RAW MATERIAL - 特許庁

塩分が少なく、糖尿病、腎臓病、高血圧症の患者等に悪影響を及ぼさない、こんぶの栄養を含みかつこんぶ風味を有する美味な魚の干物の製造方法を提供する。例文帳に追加

To provide a method for producing delicious dried fish slightly having salt content, having no bad influence on patients suffered from diabetes, kidney disease, hypertension or the like, containing kelp nutriments and having kelp flavor. - 特許庁

伝統的な製法では、よく曲げられるほどまで日干しにしたダイコンを糠と塩、さらに風味付けにコンブや唐辛子、カキノキの皮などを加えて漬ける。例文帳に追加

According to the traditional recipe, first, daikon radish is sun-dried or air-dried until it is limp or soft enough to bend into a circle and then it is covered with the mixture of rice bran, salt, and the other ingredients including kelp, chili peppers and bark of diospyraceous kaki to add flavor.発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

上記は最も発祥当初の原型に近い作り方であるが、風味やコクをつける為に「煎り米」、「鰹節」、「コンブ」などを加えて煮詰める作り方もある。例文帳に追加

The above is a recipe closest to that of the original form of the seasoning, but there are other recipes which include steps such as the addition of irigome (parched wheat or rice), dried bonito and kelp before reducing in order to add flavor and body to the sauce.発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

調味漬けの梅干しには、シソ（赤じそ）の葉とともに漬けて赤く染め風味をつけたしそ梅、コンブとともにつけて昆布の味をつけた昆布梅、鰹節を加えて調味した鰹梅、蜂蜜を加えて甘くしたはちみつ梅などがある。例文帳に追加

Seasoned umeboshi include shiso-ume, which are dyed red and flavored by being pickled with the leaves of shiso (perilla) (akajiso (red perilla)); konbu-ume, which are given the flavor of konbu (kelp) by being preserved with konbu; katsuo-ume, which are seasoned with katsuobushi (dried bonito); and hachimitsu-ume, which are sweetened with hachimitsu (honey).発音を聞く  - Wikipedia日英京都関連文書対訳コーパス