「"煮しめ"」に関連した英語例文の一覧と使い方 - Weblio英語例文検索

江戸時代の,石皿という,煮しめを盛る磁器製の皿例文帳に追加

during Japan's Edo period, a type of porcelain dish used to serve boiled fish and vegetables, called 'ishizara'  - EDR日英対訳辞書

御節料理の基本は、お屠蘇、祝い肴三種（三つ肴）、雑煮、煮しめである。例文帳に追加

The basic osechi-ryori consists of Otoso, Iwaizakana-sanshu (Mitsu-zakana), Zoni and Nishime.  - Wikipedia日英京都関連文書対訳コーパス

このうち、三つ肴と煮しめは、重箱に詰めて供される。例文帳に追加

Out of these, the mitsu-zakana and nishime are served in nests of lacquered boxes.  - Wikipedia日英京都関連文書対訳コーパス

一例として、福井県の郷土料理である「小煮しめ（こにしめ）」を挙げる。例文帳に追加

As an example, the following is the recipe for konishime (a dish coming from Fukui Prefecture).  - Wikipedia日英京都関連文書対訳コーパス

転じて、煮しめた保存食により女性が正月三が日に休めるように、とも言われる。例文帳に追加

It is also said that another purpose of the custom is to allow women to rest during the New Year's holidays by means of the simmered, preserved foods.  - Wikipedia日英京都関連文書対訳コーパス

江戸時代、街道の茶屋などで煮しめ皿などに用いられた陶器や炻器の皿。例文帳に追加

Earthenware or stoneware plates used to serve nishime (simmered food) or other food in teahouses on kaido (roads) in the Edo period.  - Wikipedia日英京都関連文書対訳コーパス

里芋の茎を味噌で煮しめた芋がら縄は、ちぎって陣笠に入れて熱湯をかければ簡単に味噌汁ができる陣中食だった。例文帳に追加

Imogara nawa was eaten at the battle front it was cooked by simmering taro with miso and miso soup could be made quickly by pouring hot water on it in their bamboo hats which were worn then.  - Wikipedia日英京都関連文書対訳コーパス

甘みをもたらす具として高野豆腐やシイタケの煮しめを用い、田麩やおぼろはあまり使われない。例文帳に追加

As ingredients to provide sweetness, koyadofu (freeze-dried bean curd) and Shiitake Mushroom which are boiled down are used, but denbu (mashed and seasoned fish, flesh of whitefish and shrimp that has been boiled, shredded, parched, seasoned and colored red) and oboro are seldom used.  - Wikipedia日英京都関連文書対訳コーパス

味噌やすり鉢といった調味料や調理器具、あるいは根菜類の煮しめといった調理技法は、日本料理そのものに取り入れられることになる。例文帳に追加

Seasoning, cooking devices and cooking techniques used for Shojin ryori, like fermented soybean paste, earthenware mortar and Nishime (traditional Japanese stewed meal) with root vegetables, were introduced into Japanese cuisine.  - Wikipedia日英京都関連文書対訳コーパス

酢飯の中に混ぜ込む具として、一般に干し椎茸やかんぴょうの煮しめ、茹でたニンジン、酢レンコンなどをベースに、たとえば桜の花びらの甘酢漬け、タケノコの水煮などで季節感を出すなどの工夫が可能である。例文帳に追加

The basic ingredients that is mixed with vinegared rice include dried shiitake mushrooms and gourd (both simmered in a soy broth), boiled carrots and lotus roots pickled in vinegar, and it is possible to make a chirashizushi dish that reflects the season by adding ingredients such as cherry petals pickled in sweetened vinegar or boiled bamboo shoots, etc.  - Wikipedia日英京都関連文書対訳コーパス

根菜類や芋類、こんにゃく、コンブ、油揚げなどを甘辛く煮たものをこう呼ぶことが多いが、煮しめにされる具材はその地方や季節でさまざまであり、肉類、ちくわやかまぼこなどの水産練り製品（いわゆる練り物）、地域によっては魚も用いられる。例文帳に追加

Dishes containing root crops, potatoes, konjac, konbu kelp, abura-age (deep-fried bean curd) among other ingredients, and simmered to taste salty-sweet are often called nishime; the ingredients of nishime, however, differ by region and the season in which nishime is cooked, and meats or fish sausages (so-called "nerimono") such as chikuwa and kamaboko or in some regions, fish, also appear as ingredients.  - Wikipedia日英京都関連文書対訳コーパス

地域や季節によって内容が変わるが、酢飯の上に錦糸玉子を敷き詰め、その上に椎茸・干瓢の煮しめ、茹でニンジン、酢蓮根、エンドウ、竹輪、蒲鉾、田麩、味を付け高野豆腐、茹でた蛸、殻付の海老、焼穴子、烏賊、蛸、藻貝、鰆、ママカリのさまざまな具材を大きめに切断して（藻貝やエビ、エンドウなどは切らない）敷き詰める。例文帳に追加

The ingredients varies according to seasons and areas, but typically vinegared rice is covered with kinshi-tamago egg (a thin omelet cut into narrow strips), and on it chopped ingredients are spread over, such as shiitake mushrooms and gourds (both simmered in soy broth), boiled carrots, lotus roots pickled in vinegar, green peas, chikuwa fish paste, kamaboko (steamed fish paste), dried shredded fish seasoning (denbu), seasoned koyadofu (freeze-dried tofu), boiled octopus, shrimp in shell, grilled conger eel, squid, mogai (sarubo ribbed ark), Japanese Spanish mackerel (sawara) and mamakari (Japanese shad), (but the ingredients such as mogai, shrimp and green peas are served whole).  - Wikipedia日英京都関連文書対訳コーパス