油揚げ･の英語

油揚げを使った料理は信太・信田（発音は共にしのだ）と関西地方などで呼ばれるが、これは「葛の葉」という伝説にちなんだものである。例文帳に追加

Any dish that uses aburaage as an ingredient is called "shinoda" in the Kansai region, referring to the legend of a fox that lived in the Shinoda Forest according to the folk story, 'Kuzunoha.'発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

さらに竹輪や蒲鉾、田麩、油揚げの煮つけ、味を付けた高野豆腐、茹でた蛸・海老、焼マアナゴ、烏賊の煮付けなどさまざま。例文帳に追加

There is a wide range of other additional ingredients, like chikuwa fish paste, kamaboko (steamed fish paste), dried shredded fish seasoning (denbu), cooked deep-fried tofu, seasoned koyadofu (freeze-dried tofu), boiled octopus and shrimps, grilled conger eel and cooked squid.発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

豆腐・凍り豆腐・油揚げ類の生産に伴い、大量に排出される「ゆ」の液肥化・脱臭液化処理又は河川放流が可能な程度までの浄化処理を行う。例文帳に追加

To convert Yu (Tofu whey) discharged in a large amount in the production of bean curds (Tofu), frozen bean curds, and fried bean curds to liquid fertilizers and deodorization liquids, or to purify the Yu to such an extent that the treated liquid can be discharged to the river. - 特許庁

豆腐・凍り豆腐・油揚げ生地などを製造する過程で排出される「ゆ」を栄養源にして、強力曝気を行いつつ、ｐＨを上げる能力のあるバチルス菌により分解させる。例文帳に追加

Yu discharged in a large amount in the course of the production of bean curds (tofu), frozen bean curds, and fried bean curd doughs is subjected to degradation with bacillus having a pH enhancing capability by taking advantages of the Yu as a nutrient while conducting strong aeration. - 特許庁

油揚げ、鮮魚・干し魚、貝のむきみ、豆腐、しょうゆ、とうがらし、すし(図2)、甘酒、松茸、ぜんざい、しるこ、白玉、納豆、海苔、ゆで卵など、全部は書ききれない。例文帳に追加

It is hard to list all of them, but the furiuri dealing with the following foods were introduced: Deep-fried tofu, fresh fish, stockfish, shellfish, tofu, soy sauce, red peppers, sushi (Fig. 2), amazake (sweet mild sake), matsutake mushrooms, zenzai (rice cake with red bean paste), shiruko (sweet red-bean soup with pieces of rice cake), shiratama (rice-flour dumplings), natto, nori (a sheet of dried laver), and boiled eggs.発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

本発明によれば、食物繊維の作用により、原料混合物の油揚げへの機械的充填が容易になると共に得られた餅が良好な風味・食感を有するという効果を奏する。例文帳に追加

The mechanical packing of the raw material mixture into the fried bean curd is facilitated by the action of the dietary fiber and the obtained rice cake has excellent effects of flavor and texture. - 特許庁

従来、豆腐・油揚げ類の製造過程で生じ、大量廃棄されていた「ゆ」の有効利用を図るとともに、多種多様に応用可能な食品とすることのできる微生物セルロースゲル、その製造方法及び微生物セルロースゲル食材を提供すること。例文帳に追加

To effectively utilize Tofu whey which is obtained in the production process of Tofu (bean curd), Aburaage (fried bean curd) and the like, and thrown out in a large amount, and to provide a microbial cellulose gel which can be used as a food applicable to various kinds, and a food material of the microbial cellulose gel. - 特許庁