「あげかまぼこ」に関連した英語例文の一覧と使い方 - Weblio英語例文検索

「揚蒲鉾」の市場規模に着目し、「揚蒲鉾」一筋に品質向上の努力を行うことで、魚市場のプロに品質を認められ、売上高は10年前の5倍超、関東地区の「揚蒲鉾」市場におけるシェア15％を確保するに至った。例文帳に追加

Mizuno Suisan focused on the market size of "deep-fried kamaboko" and by working diligently to improve the quality of "deep-fried kamaboko" was able to have its quality recognized by fish market professionals, more than quintuple its sales when compared to its sales from ten years ago, and secure a market share of 15% for "deep-fried kamaboko" in the Kanto area. - 経済産業省

当地では揚げ蒲鉾一般のことも「天ぷら」と称することに由来する。例文帳に追加

The title "Maruten Udon" came from the fact that fried fish cakes are called 'tempura' as a whole, in these areas.  - Wikipedia日英京都関連文書対訳コーパス

薩摩揚げに類似する、魚のすり身を円形にして油で揚げた魚肉練り製品（揚げ蒲鉾）が載っている。例文帳に追加

Maruten Udon is topped with Satsumaage-like boiled fish-paste products (fried fish cake), which are made by deep-frying circular-shaped minced fish.  - Wikipedia日英京都関連文書対訳コーパス

魚市場のプロにも認められるような品質の「揚蒲鉾」作りを展開し、安売り競争に陥ることなく、大幅に売上を増加させている。例文帳に追加

They developed a "deep-fried kamaboko (processed fish paste)"with a quality that even fish market professionals acknowledge. Without becoming mired in price cutting competition they have greatly increased sales. - 経済産業省

信太巻（しのだまき）は、油揚げを開いて、肉・野菜・豆腐・蒲鉾などいろいろな食材を巻き、煮て味をつけた食品。例文帳に追加

Shinodamaki is a dish of meat, vegetables, tofu, kamaboko (boiled fish paste) and other ingredients rolled with a sheet of opened abura-age (deep-fried bean curd), and simmered to season.  - Wikipedia日英京都関連文書対訳コーパス

さらに竹輪や蒲鉾、田麩、油揚げの煮つけ、味を付けた高野豆腐、茹でた蛸・海老、焼マアナゴ、烏賊の煮付けなどさまざま。例文帳に追加

There is a wide range of other additional ingredients, like chikuwa fish paste, kamaboko (steamed fish paste), dried shredded fish seasoning (denbu), cooked deep-fried tofu, seasoned koyadofu (freeze-dried tofu), boiled octopus and shrimps, grilled conger eel and cooked squid.  - 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

特に焼き魚・玉子焼き・蒲鉾（以上の3つを総称して幕の内弁当三種の神器とも）・揚げ物・漬物･煮物は大半の幕の内弁当に入れられており、幕の内弁当の代表的なおかずであるといえる。例文帳に追加

In particular, broiled fish, a Japanese style omelet, kamaboko or fish sausage (the above together are sometimes called the three sacred imperial treasures of Makunouchi-bento), deep-fried food, Japanese pickles and boiled and seasoned food can be seen in many Makunouchi-bento as they are the typical accompanying dishes of Makunouchi-bento.  - Wikipedia日英京都関連文書対訳コーパス

焼き炉においては笹蒲鉾の表面に色付けのみを行い、仕上げ加熱工程ではジュール熱により内部の温度が所定の温度となるまで加熱する。例文帳に追加

The baking furnace carry out only the coloring of the surface of the SASAKAMABOKO, and in the heating process, the SASAKAMABOKO is heated until the inner temperature reaches a specified temperature by Joule heat. - 特許庁

またその製法として、伊勢エビを各部位の殻と腹側の薄皮及び身に分離する工程と、それを蒸し上げる工程とが少なくとも行われるカマボコの製造方法とする。例文帳に追加

The method for producing the fish paste comprises a process of separating a spring lobster into shells of each parts, ventral thin skin and flesh, and a process of steaming up the spring lobster. - 特許庁