得次郎の英語

頼綱滅亡後、頼綱の叔父長崎光盛（長崎次郎左衛門尉光盛）の子の長崎光綱（長崎太郎左衛門尉光綱）が惣領となり、得宗家執事となっている。例文帳に追加

After Yoritsuna died, Mitsutsuna NAGASAKI (Taro Saemon no Jo Mitsutsuna NAGASAKI), the son of Mitsumori NAGASAKI (Jiro Saemon no Jo Mitsumori NAGASAKI) who was Yoritsuna's uncle, became the head of his family and took up the butlership of the Tokuso family.発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

この説は一定の支持を得たが、直木孝次郎は6月26日の使者発遣から7月の合戦までの期間から疑問視し、乱以前からの私的従者としている。例文帳に追加

Although many historians were in favor of Seki's opinion, Kojiro NAOKI suggested another opinion; according to it, Kai no Yusha had served as a personal follower of Fukei since before the war, because it was too short time since the dispatch of the messengers on July 29, 672 until the battles in August.発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

しかし外山・佐阿弥・十二次郎・観世元雅越智観世など他の作者付には見られない作者が挙げられ、これらの人物については信用のおける古書を参照しているとも考えることも出来、信頼には検討を要するとは言え、傍証が得られれば重要な資料となり得る。例文帳に追加

However, it includes writers such as Sotoyama, Saami, Junijiro, Kanze Motomasa and Ochi Kanze who do not appear in other sakushazuke and it can be thought that details regarding these individuals is based on credible ancient texts, so although it is important to remain skeptical, this book will become a valuable resource if its content can be corroborated.発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

しかし、桃山時代には茶の湯が興隆したため、初代、奥村次郎衛門藤作が太閤豊臣秀吉より絶賛され、陶作と名を改めたというエピソードも残っていることから、当時から朝日焼は高い評判を得ていたことになる。例文帳に追加

But, Asahi yaki seems to have been highly appreciated since the Momoyama period when tea ceremony had arisen and prospered, and Jirouemon Tosaku OKUMURA, originator of Asahi yaki, was praised by Taiko (father of the Imperial adviser) Hideyoshi TOYOTOMI and then changed the letters of his name from 藤作 (literally, grower of wisteria) to 陶作 (creator of pottery) both of which remain unchanged in pronunciation.発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

北京の火鍋料理に「羊肉（シュワンヤンロウ,ピンイン：shuànyángròu）」という羊肉でしゃぶしゃぶする料理があり、鳥取市出身で民芸運動の指導者であった吉田璋也が、戦後京都十二段家で戦時中に軍医として赴任していた北京の料理を我が国に伝え、羊肉を牛肉に替え、柳宗悦や河井寛次郎等の助言を得て今日の形となったという。例文帳に追加

Beijing has a mutton hot pot dish known as 'shuan yang rou,' and this is said to have developed into modern shabu-shabu after being introduced to Japan following the World War II by Tottori City native Shoya YOSHIDA, leader of the mingei (folk art) movement, who was stationed in Beijing as an army medic during the war and introduced it at his Nijudanya restaurant in Kyoto, changing the main ingredient from mutton to beef, and receiving the input of individuals such as; Sosetsu YANAGI and Kanjiro KAWAI.発音を聞く  - Wikipedia日英京都関連文書対訳コーパス