「甘蔵」に関連した英語例文の一覧と使い方 - Weblio英語例文検索

応永31年（1425年）頭弁（蔵人頭左大弁）甘露寺房長の子として生まれる（応永32年説もあり）。例文帳に追加

1425 (some say in 1426): Chikanaga KANROJI was born as a child of Fusanaga KANROJI, then To no ben (a chief of officials of the dajokan (Grand Council of State)), also referred as Kurodo no to (Head Chamberlain) Sadaiben (major controller of the left).  - Wikipedia日英京都関連文書対訳コーパス

兄弟に、権大納言・勧修寺光豊、蔵人頭・甘露寺経遠、参議・坊城俊昌、右京亮・阿部致康など。例文帳に追加

Mitsutoyo KAJUJI, who assumed the post of Gon Dainagon (provisional major counselor), Tsuneto KANROJI, who assumed the post of Kurodo no to (Head Chamberlain), Toshimasa BOJO who assumed the post of Sangi (councilor), Okiyasu ABE, who assumed the post of Ukyo no suke (Assistant Master of the Western Capital Offices), were his brothers.  - Wikipedia日英京都関連文書対訳コーパス

権中納言・正親町三条公仲の三男で、蔵人頭右中弁・甘露寺経遠の養子。例文帳に追加

He was the third son of Kiminaka OGIMACHISANJO, who assumed the post of Gon Chunagon (a provisional vice-councilor of state), and was adopted by Tsuneto KANROJI, who assumed the post of Kurodo no to (Head Chamberlain) and Uchuben (Middle Controller of the Right).  - Wikipedia日英京都関連文書対訳コーパス

写本として、中御門宣胤書写の6冊本（天理図書館所蔵）、甘露寺親長書写の4冊本（勧修寺流旧蔵本、京都大学所蔵）がある。例文帳に追加

There exist several kinds of Gokeshidai's manuscripts, such as that of Nobutane NAKAMIKADO's handwriting (in six volumes, owned by Tenri Library), and that of Chikanaga KANROJI's (in four volumes, formerly owned by "Kajuji-ryu" [the Kajuji line] and now owned by Kyoto University).  - Wikipedia日英京都関連文書対訳コーパス

兄弟に権大納言・勧修寺光豊、蔵人頭・甘露寺経遠、讃岐守・伊達源行、右京亮・阿部致康、相国寺95世・鳳林承章など。例文帳に追加

Mitsutoyo KAJUJI, who assumed the post of Gon Dainagon (a provisional councilor of state), Tsuneto KANROJI, who assumed the post of Kurodo no to (Head Chamberlain), Genoko DATE, who assumed the post of governor of Sanuki Province, Okiyasu ABE, who assumed the post of Ukyo no suke (Assistant Master of the Western Capital Offices), and Josho HORIN, who was the 95th head priest of Shokoku-ji Temple, were his brothers.  - Wikipedia日英京都関連文書対訳コーパス

この発明は、製菓・製パンのフイリング・トッピング材等として使用し得、冷蔵保管でも硬くなり難く冷蔵条件下から取り出して直ちに絞り込みできるという利点と、常温域でも保型性を保持でき、さらに甘味を抑えかつより本格的でおいしさを追求した新規冷蔵用油中水型加工食品を提供する。例文帳に追加

To obtain a new water-in-oil type processed food for refrigeration capable of being used as a filling and topping material for confectionary or baking, etc., having an advantage scarcely hardening even in cold storage and capable of immediately being drawn after taken out from a refrigerated condition, capable of keeping shape stability even in the normal temperature range, further suppressed in sweetness and pursuing real deliciousness. - 特許庁

同年に甘露寺親長から後土御門天皇に献上された原本は全5巻で現存はしていないが、江戸時代に柳原紀光が当時まだ現存していた原本から写本したもの（「柳原本」）が宮内庁書陵部に蔵書されている。例文帳に追加

Although its original five-volume edition that was presented to Emperor Gotsuchimikado from Chikanaga KANROJI does not survive today, the Imperial Household Archives stores a duplicate copy ('Yanagi genpon' (Yanagi's original copy)) that was transcribed from the original edition by Norimitsu YANAGIHARA in the Edo period.  - Wikipedia日英京都関連文書対訳コーパス

又紅豆杉の幹部を６０〜２２０ｋｇ／ｃｍ^２の真空圧力で２０〜６０ミクロンの粉状にしたものに、烏梅、甘草、蔵青果、黄耆葉、金銀花、羅漢果の濃縮液を加えたものに、シロップ又は蜂蜜を加え飲み易い食品とする。例文帳に追加

As another alternative, the trunk of Koto-sugi is powdered to 20-60 μm diameter in a vacuum of 60-220 kg/cm2, added with a concentrated liquid of Ubai, Kanzou, Zoseika, Ougiyo, Kinginka and Rakanka and converted into an easily drinkable product by the addition of syrup or honey. - 特許庁

同社の酒造りにおけるこだわりは、尾瀬連峰・武尊山で育まれた柔らかでほのかに甘い伏流水と、厳選した酒造好適米を使用し、蔵人の伝統的な技によって、これらの素材が有する自然の恵みを素直に表現することである。例文帳に追加

The company takes pride in using the soft and slightly sweet underground waters originating from Mount Hotaka in the Oze mountain range, and carefully selects rice that is ideal for sake production. These ingredients are brewed using traditional techniques to simply present their natural goodness.  - 経済産業省

律令制下で確認できる雑戸としては、百済手部（大蔵省・内蔵寮に各10）・百済戸（大蔵省11・内蔵寮10）・雑工戸（造兵司、典鋳司にも造兵司・鍛治司鍛戸から出向した者が所属）・鍛戸（鍛治司338・別個に造兵司雑工戸217）・筥戸（筥陶司197）・飼戸/馬甘（左馬寮302・右馬寮260）が存在した（括弧内は所属官司、数字は職員令などで確認可能な法定の戸数である）。例文帳に追加

Under the ritsuryo system, such kinds of zakko are known to have existed as Kudarabe (10 each under Okura-sho [Ministry of the Treasury] and Kuraryo [Palace Storehouse Bureau]), Kudarahe (11under Okura-sho and 10 under Kuraryo), Zokuko (Zoheishi [Weapons-Manufacturing Bureau], and Imonono Tsukasa [Casting Bureau] also has workers dispatched from Zoheishi and Kanuchibe of Kajishi [Smithery Bureau]), Kanuchibe (338 under Kajishi plus 217 for Zokuko of Zoheishi), Hakohe (197 under Kyotoshi [the Ministry of the Sovereign's Household]), Shiko/Umakai (302 under Samaryo [Left Division of Bureau of Horses] and 260 under Umaryo [Right Division of Bureau of Horses]) (government offices which zakko belonged to are shown in parentheses with number indicating the statutory number of zakko, which can be identified in Shikiinryo [law which stipulates duties of the ministries]).  - Wikipedia日英京都関連文書対訳コーパス

応仁の乱による戦火で自邸が焼失したため、文明(日本)2年（1470年）に勧修寺・鞍馬寺等へ避難するが、それらも焼け出され、家蔵の文書・日記類も焼失した（甘露寺家を嫡流とする勧修寺流は実務の家柄であり、必要上から記録を克明につけており「日記の家」とも称された）。例文帳に追加

The fires of the Onin War burned down his house, so he evacuated to Kaju-ji Temple, Kurama-dera Temple, or somewhere else in 1470, but he was burned out of even those places by the fires, and his family collection of documents and diaries was also lost in the fire (incidentally, the Kajuji line, whose direct descendant is the KANROJI family, was a line that many family members assumed practical work, and they put the documents and diaries on record in detail out of necessity, so people called them 'Family of the Diary.')  - Wikipedia日英京都関連文書対訳コーパス

胚軸の伸長を抑制しながら子葉組織内の貯蔵物質の分解を通常通り進行させると共にグリオキシソームの形成を進行させることにより、食感、香り、甘味を高め、栄養価を強化し、さらに消化吸収の効率を高めた大豆加工食品及びその製造法を提供すること。例文帳に追加

To provide a soybean processed food increased in palate feeling, flavor and sweetness, enriched in nutritive value, and increased in efficiency of digestion and absorption by progressing as usual a decomposition of a reserve substance in a seed leaf tissue while suppressing elongation of hypocotyl and by progressing formation of glyoxysome, and to provide a method for producing the soybean processed food. - 特許庁