Kombuとは 意味・読み方・使い方
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「Kombu」を含む例文一覧
該当件数 : 15件
PRODUCTION OF KOMBU EXTRACT例文帳に追加
コンブエキス製造方法 - 特許庁
I'm planning to prepare kombu seaweed rolls in my Osechi ryori next year.例文帳に追加
来年は昆布巻きをおせちに入れたいと考えています。 - 時事英語例文集
Nakano Bussan Company has sold “Miyako Kombu” for more than 70 years.発音を聞く 例文帳に追加
中野物産は70年以上もの間，｢都こんぶ｣を販売している。 - 浜島書店 Catch a Wave
One of the company’s products, “Oshaburi Kombu,” has long been a best seller.発音を聞く 例文帳に追加
同社の製品｢おしゃぶり昆布｣も長い間ベストセラーになっている。 - 浜島書店 Catch a Wave
METHOD FOR PRODUCING EDIBLE POWDER USING NATURAL KOMBU RHIZOID AS RAW MATERIAL例文帳に追加
天然コンブ仮根を原料とした食用粉末の製造方法 - 特許庁
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Wiktionary英語版での「Kombu」の意味 |
kombu
発音
- (Received 発音, General American) IPA(key): /ˈkɒmbuː/
- Hyphenation: kom‧bu
名詞
kombu (uncountable)
- Edible kelp (“a type of brown seaweed”) (from the class Phaeophyceae) used in East Asian cuisine.
- 1855, Richard Hildreth, “[Appendix.] Note H. Account of Japan, Chiefly Extracted from Japanese Works. […]”, in Japan as It Was and Is, Boston, Mass.: Phillips, Sampson and Company; New York, N.Y.: J[ames] C[ephas] Derby, →OCLC, page 567:
- [T]he productions of Jeso, in particular, are as follows: konbu, or sea-cabbage, birds of prey for hawking, whales and other sea-fish, skins of otters, beavers, seals, and stags, castoreum, gold, silver, adamantine spar.
- 1874 December 31, Benj[amin] Smith Lyman, “[Letter to General Horace Capron, Commissioner and Adviser to the Kaitakushi]”, in Horace Capron et al., Reports and Letters to the Kaitakushi, […], Tokyo: Published by the Kaitakushi [Hokkaidō Development Commission], published 1875, →OCLC, page 424:
- The chief occupation along the shore is gathering the seaweed called kombu (something like our kelp, または quite the same), which is sent in such large quantities to China; and a certain amount of fishing is also done. The kombu grows upon submarine rocks, but for drying it a wide, flat space is needed, and the houses, therefore, are placed along the sandy beaches; and almost every beach however small is occupied.
- 1987 January–February, Margaret Lee Braun, “Warming Up with Winter Soups”, in Stephan Bodian, editor, Yoga Journal, number 72, Berkeley, Calif.: California Yoga Teachers Association, →ISSN, →OCLC, page 80, column 1:
- A kombu or kombu-shiitake stock is also quick and mineral rich and makes a fragrant base for broth or miso soup. Wipe a six-inch piece of kombu seaweed with a damp cloth to remove dust and excess salt. Place the kombu in a pot with four to six cups of water. Bring to a light boil and simmer for five minutes. Steep for five minutes. Remove seaweed and use stock. The kombu can be cut and used again in soups or other dishes.
- 1987, Kazutosi Nisizawa, Hiroyuki Noda, Ryo Kikuchi, Tadaharu Watanabe, “The Main Seaweed Foods in Japan”, in Mark A. Ragan, Carolyn J. Bird, editors, Twelfth International Seaweed Symposium: Proceedings of the Twelfth International Seaweed Symposium Held in Sao Paulo, Brazil, July 27 – August 1, 1986 […] (Developments in Hydrobiology; 41), Dordrecht, Boston, Mass.: Dr. W. Junk Publishers, , →ISBN, section 4 (Laminaria (konbu) and Hizikia (hiziki)), page 12:
- The Japanese tangles are called konbu and represent important genera of seaweeds which have been used as food since ancient times. […] Konbu is harvested mainly in the various coastal areas of Hokkaido during the period from the last ten days of May to the end of September. Konbu is mostly dried in the sun soon after harvest, but sometime[sic] in a hot-air drier depending on weather.
- 2006, Yoshihiro Murata, Kaiseki: The Exquisite Cuisine of Kyoto’s Kikunoi Restaurant, Tokyo: Kodansha International, →ISBN, page 161:
- When it comes to kaiseki, there can be no avoiding a discussion on the subject of dashi, the simple stock based on dried bonito flakes. Almost every dish is built on a foundation of dashi. Although there are many variations, its fundamental ingredients are kombu kelp, dried bonito flakes and water. Kombu contains amino acids such as glutamic acid and aspartic acid and dried bonito flakes contain inosinic acid. In combination these flavor-enhancing acids act to amplify the umami flavor in any dish.
別の表記
上位語
関連する語
- kombucha
- tororokombu
語源 2
参照
- ^ Compare “kombu, n.”, in OED Online
, Oxford, Oxfordshire: Oxford University Press, 1933; “kombu”, in Lexico, Dictionary.com; Oxford University Press, 2019–2022.
「Kombu」を含む例文一覧
該当件数 : 15件
Cut the hatcho miso finely with a kitchen knife, dissolve in water, add dried bonito and kombu, and then leave it for three hours.発音を聞く 例文帳に追加
三州味噌を庖丁で細かく切り、水で溶き、鰹節、昆布を入れて3時間置く。 - Wikipedia日英京都関連文書対訳コーパス
The remaining kombu and soup can be taken as-is or can also be used for other foods.発音を聞く 例文帳に追加
残った昆布や出し汁は、そのまま食したり他の料理に転用してもよい。 - Wikipedia日英京都関連文書対訳コーパス
Though a duck meat itself produces a good quality broth with a strong flavor, it is also very tasty if a stock made of kombu kelp is added.発音を聞く 例文帳に追加
鴨肉からは良質の出汁が出てコクがあるが、コンブなどで軽く出汁をとってもおいしい。 - Wikipedia日英京都関連文書対訳コーパス
To provide a method for producing edible powder using natural kombu (Laminariaceae Bory) rhizoids containing minerals in the sea bottom as a raw material by effectively making use of the natural kombu rhizoids without discarding the same.例文帳に追加
海底のミネラルを含有する天然コンブ仮根を廃棄せずに有効活用すべく、天然コンブ仮根を原料とした食用粉末の製造方法を提供すること。 - 特許庁
On the bottom of a saucepan, place kombu (kelp) first and then the cooked Japanese radish, and simmer them with sufficient water until the radish becomes tender.発音を聞く 例文帳に追加
鍋の底にコンブを敷き、その上に大根を乗せてたっぷりの水を注ぎ、大根が柔らかくなるまでゆっくり煮る。 - Wikipedia日英京都関連文書対訳コーパス
According to "Nanzan Giretsushi" (a book on history), he was given the tsuigo (title given to a noble or high priest after death in honor of his or her accomplishments) of Kombu-in and his imina (actual name of a person during his or her life) was Songa; he was the fourth prince of Oguranomiya Imperial Prince Sanehito.発音を聞く 例文帳に追加
『南山義烈史』によると、興福院と追号し、諱は尊雅と言い小倉宮実仁親王の第4皇子とする。 - Wikipedia日英京都関連文書対訳コーパス
However, oboro that reads in oboro kombu (shredded tangle), oboro tofu (half curdled tofu that is being produced in the making of tofu), and oboro manju (a regular round manju, bun stuffed with azuki-bean paste except that its very thin covering is peeled off after it is steamed) is not the oboro in the aforesaid meanings.発音を聞く 例文帳に追加
ただし、おぼろ昆布（薄く削ったコンブ）、おぼろ豆腐（固まりかけの豆腐）、おぼろ饅頭（皮を剥いた饅頭）のおぼろは、この意味のおぼろではない。 - Wikipedia日英京都関連文書対訳コーパス
The edible powder using natural kombu rhizoids as the raw material is mainly produced through a drying step, cutting-washing step, re-drying step, powder-producing step and pasteurization step.例文帳に追加
天然コンブ仮根を原料とした食用粉末は、主として、乾燥工程、切断・洗浄工程、再乾燥工程、粉末製造工程、低温殺菌工程を経て製造される。 - 特許庁
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Text is available under Creative Commons Attribution-ShareAlike (CC-BY-SA) and/or GNU Free Documentation License (GFDL). Weblio英和・和英辞典に掲載されている「Wiktionary英語版」の記事は、Wiktionaryのkombu (改訂履歴)の記事を複製、再配布したものにあたり、Creative Commons Attribution-ShareAlike (CC-BY-SA)もしくはGNU Free Documentation Licenseというライセンスの下で提供されています。 |
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Text is available under Creative Commons Attribution-ShareAlike (CC-BY-SA) and/or GNU Free Documentation License (GFDL). Weblio英和・和英辞典に掲載されている「Wikipedia英語版」の記事は、WikipediaのKombu (改訂履歴)の記事を複製、再配布したものにあたり、Creative Commons Attribution-ShareAlike (CC-BY-SA)もしくはGNU Free Documentation Licenseというライセンスの下で提供されています。 |
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