It is boiled and eaten with soy sauce dressing, or used for vinegared food, aemono (chopped fish, shellfish or vegetables, dressed with [miso or other] sauce) with walnuts, tenpura (Japanese deep-fried dish), and suimono (clear soup).発音を聞く 例文帳に追加

茹でてお浸しにしたり酢の物や胡桃合え、天ぷらや吸い物に用いられる。 - Wikipedia日英京都関連文書対訳コーパス

"Mozuku su", mozuku seaweed salad with vinegar soy sauce dressing, or "shiokara", salted mozuku seaweed, are common cooking for mozuku as an ingredient.発音を聞く 例文帳に追加

食材としては、酢で和えた「もずく酢」や、塩に漬け込んだ塩辛などが一般的である。 - Wikipedia日英京都関連文書対訳コーパス

Dressed foods/boiled greens seasoned with soy sauce: namasu (thinly sliced fish meat or vegetables dressed with vinegar), sumiso-ae (or nuta) (seafood and vegetables dressed with vinegared miso), karashi-ae (dishes with mustard dressing), goma-ae (vegetables dressed a sesame sauce), ume-ae (dishes dressed with sliced umeboshi (with the hard core part removed), shiro-ae (vegetables dressed with ground tofu and sesame), su-dako (vinegared octopus)発音を聞く 例文帳に追加

和える・おひたし-、膾(なます)、酢みそ和え(ぬた)、芥子和え、ごま和え、梅和え、白和え、酢だこ - Wikipedia日英京都関連文書対訳コーパス

It is made by dressing the dried small fish with soy sauce, sweet cooking rice wine, sugar, and a little red pepper after dry-frying them and cooling them.発音を聞く 例文帳に追加

乾燥させた小魚を乾煎りし、冷ましてから醤油、みりん、砂糖、赤唐辛子を少量、これを煮詰めた液で絡めてつくる。 - Wikipedia日英京都関連文書対訳コーパス

The seasoning is to facilitate web cut of the fermented soybeans through adding a protein decomposition enzyme to general soy sauce taste seasoning liquid or dressing for the fermented soybeans.例文帳に追加

一般的な納豆用醤油味調味液やドレッシング等に蛋白質分解酵素を添加することにより、納豆の糸切れを容易にする。 - 特許庁

Grated daikon radish and soy sauce are sometimes used as the sauce for steak/hamburgers or as salad dressing, mentaiko (salted cod roe spiced with red pepper), and salted cod roe, natto (fermented soybeans), shiso (Japanese basil) or umeboshi (pickled "ume" - Japanese apricot) is also sometimes used for the sauce for spaghetti.発音を聞く 例文帳に追加

ステーキ・ハンバーグのソースやサラダのドレッシングに大根おろしと醤油を使う場合もあれば、スパゲッティのソースとして明太子、たらこ、納豆、シソ、梅干しなどを使う場合もある。 - Wikipedia日英京都関連文書対訳コーパス

The method for producing stickiness-removing agent for fermented soybeans comprises adding a stickiness-removing agent using protein catabolic enzyme or vegetables, fruit vegetables, fruit juice, fruit extract and fruit powder containing the protein catabolic enzyme, to popular fermented soybean soy sauce-taste seasoning, dressing, water solution or the like so as to facilitate breakage of thread of the fermented soybeans.例文帳に追加

一般的な納豆用醤油味調味液やドレッシングや水溶液等に例えば、蛋白質分解酵素や蛋白質分解酵素を含む野菜、果菜、果物の搾汁、エキス、粉末を用いた納豆用除粘剤を添加することにより、納豆の糸切れを容易にする。 - 特許庁