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醤油を含んだ煮汁で加熱調理されたイワシ，サバ，アジ，サンマ等の煮魚が糠味噌を含んだ調味液で加熱調理された調味魚２と、調味魚２の外側に巻き付けられた寿司飯６と、を備える。例文帳に追加

The Sushi comprises seasoned fishes that are prepared by heating and cooking the fishes, for example, sardine, horse mackerel, mackerel, Pacific saury in a stock solution containing soy sauce, are again heated and cooked with a seasoning solution containing Nukamiso (a fermented mixture of rice bran and brine used as a pickling medium) and Sushi rice is wound around on the outer side of the seasoned fish. - 特許庁

上田朝直に仕えていたが、天正18年（1590年）の前田利家・上杉景勝の松山城攻めの時に城代の山田直安以下金子家基・若林氏らと降伏。例文帳に追加

He served Tomonao UEDA and at the time of the Siege of Matsuyama-jo Castle by Toshiie MAEDA and Kagekatsu UESUGI in 1590, he surrendered with Naoyasu YAMADA, the keeper of the castle, Iemoto KANEKO and the Wakabayashi clan.  - Wikipedia日英京都関連文書対訳コーパス

電子レンジなどで加熱し得る有機導体ゲルに着目し、この有機導体ゲルを主体とするゲル状の肌塗用保温材、並びに、この有機導体ゲル２を不織布、織布、スポンジなどの柔軟性シート３に塗布又は含浸させてなる構成を備えた肌貼用保温材１を提供する。例文帳に追加

The heat insulating material 1 for sticking to the skin having the constitution obtained by focusing attention on an organic conductor gel heatable by the microwave oven, etc., and coating or impregnating a flexible sheet 3, such as a nonwoven fabric, woven fabric or sponge, with this organic conductor gel 2 is provided. - 特許庁

圧延製品を巻枠に巻き取ってあるいは単に巻き取り束にするか、巻線機により巻線の形にして線材を熱処理する方法にあって、線材を調質するため、圧延加熱部から直ぐ来る未だ長尺の圧延製品をマルテンサイト開始温度以下の温度に冷却する。例文帳に追加

In the method for taking up a rolled product to a winding frame or merely taking up the product to a bundle or winding the product to the form of windings by a winding machine and heat treating this wire, the still long-sized rolled product immediately coming from a rolling and heating section is cooled down to a temperature below a martensite initiation temperature in order to temper the wire. - 特許庁

低温保管信号に応じてあらかじめ設定された時間の間調理室を真空状態にし前記調理室の温度を下降させることによって調理物を低温に保管する低温保管モードを行う段階と、前記設定された時間が経過すると前記低温保管モードを終了し、前記調理物を加熱して調理モードを行う段階と、を含む。例文帳に追加

The method comprises a step for performing a low temperature preservation mode which preserves a cooked object at a low temperature by making the cooking chamber in vacuum state and cooling down the temperature of the chamber in a predetermined hour according to a low temperature preserve signal, and a step for performing a cooking mode which heats the cooked object after passage of a predetermined time and completing the low temperature preservation mode. - 特許庁