「庖」に関連した英語例文の一覧と使い方 - Weblio英語例文検索

庖丁を研ぐ例文帳に追加

to scour a knife  - 斎藤和英大辞典

「庖丁式」とも。例文帳に追加

The way of the kitchen knife is also known as the "kitchen knife method".  - Wikipedia日英京都関連文書対訳コーパス

四条流庖丁書例文帳に追加

Shjijo School Kitchen-Knife Book  - Wikipedia日英京都関連文書対訳コーパス

庖丁塚（包丁塚）例文帳に追加

Hocho-zuka (Mound for kitchen knives)  - Wikipedia日英京都関連文書対訳コーパス

この庖丁は切れる、切れない例文帳に追加

This knife cuts well  - 斎藤和英大辞典

この庖丁は切れる、切れない例文帳に追加

This knife does not cut well.  - 斎藤和英大辞典

家業は笙・（庖丁）。例文帳に追加

The family business consisted of sho (a wind instrument) and (hocho (kitchen knives)).  - Wikipedia日英京都関連文書対訳コーパス

庖丁の片側だけに毒が塗ってあった例文帳に追加

The knife was anointed on one side only.  - 斎藤和英大辞典

表皮の細胞層の崩壊（天庖瘡など）例文帳に追加

a breakdown of a cell layer in the epidermis (as in pemphigus)  - 日本語WordNet

石庖丁という,稲の穂をつみ取る石器例文帳に追加

a kind of stone tool used to pick an ear of rice, called stone knife  - EDR日英対訳辞書

四条流庖丁道の創始者で知られている。例文帳に追加

He was known as the founder of Shijoryu Hochodo (Shijo school of kitchen knives users (chefs)).  - Wikipedia日英京都関連文書対訳コーパス

いわゆる四条流庖丁道の家として知られる。例文帳に追加

It is known as the family of so-called Shijo-ryu hocho-do (Shijo-ryu cuisine).  - Wikipedia日英京都関連文書対訳コーパス

四条流の庖丁儀式とされる、巧みな庖丁さばきによる荘厳な技術披露が現在でも継承され、行われている。例文帳に追加

This solemn demonstration of the masterly performance showed skill in handling a kitchen knife, and is considered to be the kitchen knife ceremony of the Shijo School, and has been passed on as the Kitchen Knife Ceremony of Shijo School to this day.  - Wikipedia日英京都関連文書対訳コーパス

出刃庖丁という先のとがった幅の厚い調理用刃物例文帳に追加

a knife with a tapered tip and a broad blade that is used for cooking, called a kitchen knife  - EDR日英対訳辞書

三州味噌を庖丁で細かく切り、水で溶き、鰹節、昆布を入れて3時間置く。例文帳に追加

Cut the hatcho miso finely with a kitchen knife, dissolve in water, add dried bonito and kombu, and then leave it for three hours.  - Wikipedia日英京都関連文書対訳コーパス

実家の善勝寺流（六条家流）は四条流庖丁道を伝える家柄である。例文帳に追加

His family, the Zenshoji line of the Rokujo family, has handed down Shijoryu Hochodo (the Shijo school of Japanese cuisine).  - Wikipedia日英京都関連文書対訳コーパス

庖丁道（庖丁式）とは料理に関する作法・故実や調理法などを最も頻用する調理器具の包丁で象徴した呼び名である。例文帳に追加

The way of the kitchen knife (or the kitchen knife method) is the name given to cooking-related matters such as the art of cooking, its etiquette, and its traditions, and it has as its symbol one of the most frequently used cooking utensils, the kitchen-knife.  - Wikipedia日英京都関連文書対訳コーパス

これまで磐鹿六雁命の末裔高橋氏が庖丁式を執り行っていたが、光孝天皇の命により今までとは別の新たな庖丁式（料理）を編み出した。例文帳に追加

Before this time, the Takahashi clan (descendents of Iwakamutsukari no Mikoto) had managed Hochoshiki (ceremony for the use of kitchen knives), and he devised new Hochoshiki (cooking) that was different from the traditional one in accordance with the order of the Emperor Koko.  - Wikipedia日英京都関連文書対訳コーパス

四条流庖丁道（しじょうりゅうほうちょうどう）は、平安時代から始まると伝えられる日本料理の流派。例文帳に追加

The Shijo School of the Way of the Kitchen Knife ("Shijoryu-Hochodo" in Japanese) is a school of Japanese cuisine which is said to have originated in the Heian period.  - Wikipedia日英京都関連文書対訳コーパス

室町時代後期、四条流の大意をまとめた料理書として『四条流庖丁書』が書かれている。例文帳に追加

In the later part of the Muromachi period, "Shjijo School Kitchen-knife Book" was written as a cook book which outlines the way of the kitchen-knife in Shijo School.  - Wikipedia日英京都関連文書対訳コーパス

「このわた汁」は、このわたをまな板の上で庖丁で叩き、椀に入れ、極く淡仕立ての汁を注ぐ。例文帳に追加

"Konowata jiru" (konowata soup) is made by tapping konowata with a kitchen knife on a cutting board, putting it into a wooden bowl, and then pouring an extremely light-seasoned soup into the bowl.  - Wikipedia日英京都関連文書対訳コーパス

-庖丁塚とは使い古されたり使えなくなってしまった包丁に感謝を込めて埋めたり、包丁捌きの技術の向上祈願して建てられた塚。例文帳に追加

- Hocho-zuka was erected to bury old worn knives to express appreciation for many years of service and to pray for improving skills in using knives for cooking.  - Wikipedia日英京都関連文書対訳コーパス

または、庖丁はふるくは刀を転用して作られており魂を入れなければ使用できなかったその入魂のための塚。例文帳に追加

In old days, knives for cooking were made from recycled swords and those knives had to be charged with spirit before using, then the dogu-zuka was erected for the purpose of charging.  - Wikipedia日英京都関連文書対訳コーパス

恵瓊が所持していたという短刀・庖丁正宗は、信昌が家康に献じたものだが、改めて信昌に下されている。例文帳に追加

The short sword of Hocho Masamune (Kitchen-Knife Masamune), which was said to be possessed by Ekei, had originally been presented by Nobumasa to Ieyasu and was given to Nobumasa anew.  - Wikipedia日英京都関連文書対訳コーパス

また、「庖丁」と称して将軍の御前で生きた魚を料理人に調理させて献じる趣向なども行われた。例文帳に追加

In addition, an event called 'Hosho', where live fish was prepared by a chef in front of the shogun was also conducted.  - Wikipedia日英京都関連文書対訳コーパス

四条流の起源は、藤原山蔭（四条中納言、824年-888年）が、光孝天皇の勅命により庖丁式（料理作法）の新式を定めたことに由来すると伝えられている。例文帳に追加

It is said that the the Shijo School was derived from a new kitchen-knife method (cooking manner) which was establisehd by FUJIWARA no Yamakage (Shijo Chunagon, or Shijo Vice-Councilor, 824-888) in accordance with an order given by the Emperor Koko.  - Wikipedia日英京都関連文書対訳コーパス

山蔭の確立した庖丁式は、藤原北家魚名流の藤原隆季を祖とする四条家に家業として伝えられ「四条流」と呼ばれることになる。例文帳に追加

The kitchen-knife method established by Yamakage was handed down as a family profession to the Shijo family which was affililated with the Northern House of the Fujiwara clan, Uona Line and descended from FUJIWARA no Takasue; therefore, the method was called 'Shijo School.'  - Wikipedia日英京都関連文書対訳コーパス

また、安土桃山時代に来日したジョアン・ロドリゲスは著書『日本教会史』の中で支配階層が身に付けるべき「能」（実践的な教養）であったものとして、「弓術・蹴鞠・庖丁」を挙げている。例文帳に追加

Joao Rodriguez, who visited Japan in the Azuchi-Momoyama period, wrote in his 'Church history in Japan' that the 'abilities' (practical skills) persons in the ruling class should have were 'the art of Japanese archery, kemari (a game played by aristocrats in the Heian period) and the use of kitchen knives.'  - Wikipedia日英京都関連文書対訳コーパス

室町時代末期に「四條流庖丁書」という料理書に食材としての魚の格付けとして最高位に鯨、二番目が鯉、その他の魚は鯉以下として挙げられている。例文帳に追加

In a cooking book titled "Shijoryu Hocho-gaki" written towards the end of the Muromachi period, whale meat is ranked number one of the fish foodstuffs, with the carp second, and followed by other fishes.  - Wikipedia日英京都関連文書対訳コーパス

石包丁（いしぼうちょう、石庖丁）は、日本の縄文時代や弥生時代の遺跡から、（中国では仰韶文化、竜山文化）発掘される磨製石器。例文帳に追加

The term ishi-bocho (stone implement) refers to a ground stone tool excavated from remains in the Jomon period or Yayoi period in Japan (in Yangshao culture and Longshan culture in China).  - Wikipedia日英京都関連文書対訳コーパス

三枚おろしにした魚の身５の中心部（小骨があるところ）の頭の方６に庖丁の弧の字部分３をあて、身の厚みの半分ぐらいの所を尾の方７に向かってスライドさせる。例文帳に追加

An arc letter part 3 of a knife is set on a head side 6 of the central part (where small bones exist) of a filleted fish body 5 and is slid to the tail side 7 at the depth an about half part of the body thickness. - 特許庁

室町時代には足利氏征夷大将軍家に仕えた四条流の庖丁人（料理人）・大草公次（三郎左衛門）が「大草流」起こす、畠山氏（詳細不明）から畠山流も起こる、その畠山流の由来、その仕立て方、庖丁式、食事作法など膳部一切を旗本進士次郎左衛門尉へ伝え進士流が起こる、公家社会のみならず武家社会における料理においても、四条流の分派が浸透しはじめた。例文帳に追加

In the Muromachi period, - Kimitsugu (Saburozaemon) OKUSA (a master of kitchen-knife (cooker) of Shijo School) who had served the Shogun family of Ashikaga clan established 'Okusa School,' - also, Hatakeyama School started from the Hatakeyama family (detailes unknown), - the origin of Hatakeyama School and everything from its preparation to manners including the recipe, kitchen-knife method, and table manners were transferred to the Shogun's retainer, Jiro SHINJI Saemon no jo (third-ranked officer of the Left Division of Outer Palace Guards) who was to establish the Shinji School, and - branches of Shijo School started to take hold in the cuisine not only in Court noble society but also in Bushi society.  - Wikipedia日英京都関連文書対訳コーパス

また四条流を学んだ園部和泉守という庖丁人が三河国松平氏に仕えていたが、松平元康（徳川家康）が天下人となり江戸幕府を創始すると、「四条園部流」が幕府の台所を預かることとなり、江戸時代には各藩へも普及が進んだ。例文帳に追加

When Motoyasu MATSUDAIRA (Ieyasu TOKUGAWA) became ruler of Japan and established the Edo bakufu (Japanese feudal government headed by a shogun), 'Shijo-Sonobe School' was charged with being responsible for the cuisine of the bakufu, since Sonobe Izuminokami (a master of kitchen-knife who had learned in Shijo School) had served the Matsudaira clan of Mikawa Province; consequently, that promoted to prevail Shijo School among domains in the Edo period.  - Wikipedia日英京都関連文書対訳コーパス

四条流庖丁式の次第が記述され、まな板の名所・寸法などから記載が始まり、続いて具体的な料理法や、箸・膳の飾り方なども記載されており、当時の日本料理の素材や調理法を知る上で貴重な史料となっている。例文帳に追加

Since the book contains a description of the ritual of the kitchen-knife method in Shijo School as well as descriptions starting with the naming and size of each place on the cutting board, followed by specific recipes, and decoration methods for chopsticks and eating utensils, it is now considered as a valuable historical source of information on materials and the art of cooking of the Japanese cuisine of those days.  - Wikipedia日英京都関連文書対訳コーパス

藤原山蔭が鯉をさばいて以来の伝統と言われる技法を烏帽子・直垂をまとった姿で再現し、庖丁と真魚箸（まなばし）のみを用いて、鯉・鯛・鰹などの素材に一切手を触れることなくさばいていくもので、各地の神事などで奉納されることがある。例文帳に追加

The technique which is described as a tradition harking back to a time when FUJIWARA no Yamakage cleaned carp is revived by a performer in a lacquered hat and hitatare (samurai's large square-cut coat with cord laced sleeve edges) cutting and trimming such material as carp, sea bream, and bonito without touching the fish by using only a kitchen-knife and manabashi (type of long chopsticks used in the preparation of fish), which is sometimes dedicated on ritual occasions throughout Japan.  - Wikipedia日英京都関連文書対訳コーパス

刃身２の中間領域１０の切り刃７が棟３側に回避後退した庖丁１、または前後端に当接部を有し該当接部から上方に後退回避した位置に切り刃を設けた刃物を用いると簡単に加工できる。例文帳に追加

In the method, the cutting process can be easily performed by using a knife 1 where the cut blade 7 of the intermediate area 10 of a blade body 2 is backwardly escaped, or a cutter having contact parts at its front and back ends and provided with a cut blade at such a position as to upwardly escape from the contact part. - 特許庁

いずれにせよ、ほどなくして刺身は食材を薄く切って盛り付け、食べる直前に調味料を付けて食べる料理として認識されるようになったらしく、『四条流庖丁道（しじょうりゅうほうちょうがき）』（宝徳元年・1489年）では、クラゲを切ったものや、果てはキジやヤマドリの塩漬けを湯で塩抜きし薄切りしたものまでも刺身と称している。例文帳に追加

In either case, it appears that sashimi came to be recognized as a dish in which ingredients were thinly sliced and seasoned directly before being eaten, and "Shijoryu Hochogaki" (cookbook of the Shijo School, compiled in 1489) uses the word to refer to dishes ranging from the slices of jellyfish to the slices of salted green pheasant and salted copper pheasant that have had salt removed using hot water before being thinly sliced.  - Wikipedia日英京都関連文書対訳コーパス