rice boiled with barleyとは 意味・読み方・使い方

Mugitoro-gohan (a bowl of boiled rice and barley with grated yam on top), hiyajiru (boiled rice over which cold miso soup is poured), tamago-kake-gohan (boiled rice on which raw egg is placed on it optionally seasoned with soy sauce)発音を聞く 例文帳に追加

麦とろご飯、冷汁、卵かけご飯 - Wikipedia日英京都関連文書対訳コーパス

In spite of the fact that Masatake TERAUCHI, an advocate of rice boiled with barley, was the Minister of Army (There was a high-ranking army surgeon who recommended rice boiled with barley); however, the rations provisioned by the Imperial headquarters through an "imperial edict" was cooked rice (Six Go of polished rice) which was the same as in the Sino-Japanese War (1894-'95).発音を聞く 例文帳に追加

なお開戦時、麦飯派の寺内正毅が陸軍大臣であった（麦飯を主張する軍医部長がいた）にもかかわらず、大本営が「勅令」として指示した戦時兵食は、日清戦争と同じ白米飯（精白米6合）であった。 - Wikipedia日英京都関連文書対訳コーパス

To obtain 'Mugitoro Natto Gohann no Moto' (a premix of boiled barley, grated yam and Natto (fermented soybean) for boiled rice and barley covered with grated yam and Natto) manufacturable in a manufacturing process for Natto, to make people who want to eat Mugitoro Natto Gohann, always able to eat easily.例文帳に追加

大麦と、とろろ汁を食べたい人が食べたいときに安易に食べられる様にするために納豆の製造工程で出来る様にした納豆。 - 特許庁

(3) This boiled barley-blended rice cooking method is characterized in that the polished rice is appropriately blended with the polished barley, then the alkaline material is added to the blend and the blend is cooked.例文帳に追加

（２）精麦製品の風味の改善を目的として、精白大麦の表面をアルカリ性の素材でコーティングしたことを特徴とするアルカリ処理精麦製品。 - 特許庁

When, on an occasion in the Sengoku period, one of his retainers offered boiled rice with boiled barley on top of it, he said that, in such a period, he could not be a glutton himself while farmers continued suffering (foods became most scanty in summer).発音を聞く 例文帳に追加

ある時部下が米飯の上に麦をのせ出した所、戦国の時代において百姓にばかり苦労させて（夏は最も食料がなくなる時期）自分だけ飽食できるかと言った。 - Wikipedia日英京都関連文書対訳コーパス

The premix for boiled rice and barley covered with grated yam and Natto almost free from odor of Natto, having a proper stickiness, a good palate feeling and nourishing is obtained by fermenting pulses, grains, corms as main materials and setting a proper ratio of carbohydrate and protein.例文帳に追加

豆類，穀類，芋類を主原料とし炭水化物と蛋白質の適正比率をとり発酵することにより、納豆臭の殆ど出ない糸引き強く、食感のよい栄養たっぷりの麦とろ納豆が出来る「麦とろ納豆ごはんの素」を提供する。 - 特許庁