vegetables pickled in sake leesとは 意味・読み方・使い方

Tsuke-mono (pickles): Takuan-zuke (yellow pickled radish), umeboshi (pickled "ume" - Japanese apricot), shibazuke (salted chopped pickled vegetables), miso-zuke (vegetables pickled in miso (fermented soybean paste)), kasu-zuke (vegetables or/and sliced fish meat pickled in sake lees), nuka-zuke (vegetables pickled in fermented rice bran), wasabi-zuke (wasabi pickled in sake lees)発音を聞く 例文帳に追加

漬物-沢庵漬け、梅干し、柴漬、味噌漬け、粕漬け、糠漬け、山葵漬け - Wikipedia日英京都関連文書対訳コーパス

VEGETABLES PICKLED IN SAKE LEES AND METHOD OF PRODUCING THE SAME例文帳に追加

粕漬け及びその粕漬けの製造方法 - 特許庁

Vegetables pickled in sake lees are valued as "Konomono" (Japanese pickles) and called "Narazuke."発音を聞く 例文帳に追加

野菜の粕漬けは香の物として重宝され、「奈良漬け」という。 - Wikipedia日英京都関連文書対訳コーパス

Concerning the moromi of Japanese sake, as defined in the fourteenth section in the third article of the Liquor Tax Act, the softly solidified product which remains after wringing the liquid sake out of the moromi is regarded as "sakekasu" (sake lees) and is used for the material for "tsukemono" (Japanese pickled vegetables), "amazake" (sweet mild sale) and vinegar.発音を聞く 例文帳に追加

日本酒のもろみ（醪）については酒税法第3条14項に定義されており、もろみから液体である酒を搾り出して残った固形物が酒粕となり、漬物・甘酒・酢の原料に使われる。 - Wikipedia日英京都関連文書対訳コーパス

Narazuke is a kind of pickles made with vegetables such as gourd, cucumber, watermelon, and ginger first pickled in salt, then in fresh sake lees several times.発音を聞く 例文帳に追加

奈良漬け（奈良漬、ならづけ）とはウリ、キュウリ、スイカ、ショウガなどの野菜を塩漬けにし、何度も新しい酒粕（さけかす）に漬け替えながらできた漬物である。 - Wikipedia日英京都関連文書対訳コーパス