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

It is also used as the flavoring for nimono (boiled foods), the soup stock for nabemono (foods cooked in a pot), or the dipping sauce for tempura (Japanese deep-fried dishes). 例文帳に追加

煮物の味付けや鍋物の出汁として、あるいは天ぷらのつけ汁としても用いられる。 - Wikipedia日英京都関連文書対訳コーパス

The flavor of nimono (boiled and seasoned foods) or mushimono (steamed foods) mostly provided by miso or soy sauce, based on soup stock. 例文帳に追加

煮物、蒸し物の場合、出汁を基本に味噌や醤油を用いて味付けが行われる事が多い。 - Wikipedia日英京都関連文書対訳コーパス

Dishes of karaage (fried food coated with flour or potato starch), karani (Chinese-style nimono) and togashi (Chinese sweets) appeared, and Chinese-style Natto (fermented soybeans) appeared as well. 例文帳に追加

唐揚げや唐煮、唐菓子などの料理が登場し、中国風の納豆なども登場した。 - Wikipedia日英京都関連文書対訳コーパス

This food has been distributed even in mountain areas from old times, being used for Kujira-jiru or nimono (what is boiled and seasoned for eating). 例文帳に追加

古くから山間部までかなり広く流通し、鯨汁や煮物に用いられてきた。 - Wikipedia日英京都関連文書対訳コーパス

Bamboo shoots and seaweed freshly harvested in spring are called 'a perfect match in the early spring,' so they are often used together in nimono or sirumono (soup). 例文帳に追加

春に収穫される新タケノコと新ワカメは「春先の出会い物」といわれ、煮物や汁物としてよく組み合わせて使われる。 - Wikipedia日英京都関連文書対訳コーパス

Konnyaku is mainly used as an ingredient in shirumono (a soup dish) and nabemono (a dish served in a pot at the table) such as oden (a Japanese dish containing all kinds of ingredients cooked in a special broth of soy source, sugar, sake, etc), nimono (food boiled and seasoned), miso soup, and pork miso soup. 例文帳に追加

コンニャクはおもにおでん、煮物、味噌汁、豚汁など汁物や鍋物の具に使われる。 - Wikipedia日英京都関連文書対訳コーパス

Nimono (boiled and seasoned foods), yakimono (broiled foods) and mushimono (steamed foods) were eaten from ancient times, but agemono (deep-fried food) was brought to Japan from China via Korea around the Asuka period. 例文帳に追加

古くから煮物、焼き物、蒸し物は行われていたが、揚げ物は飛鳥時代ごろに中国→朝鮮から入ってきたと考えられる。 - Wikipedia日英京都関連文書対訳コーパス

It is a nimono (stewed foods simmered in a soy-and-sake-based sauce) made of mainly taro, and chicken, carrot, burdock, deep-fried bean curd, salmon roe, scallop, mushroom, and so on. 例文帳に追加

サトイモを主とし、鶏肉、ニンジン、ゴボウ、油揚げ、イクラ、貝柱、キノコ等を加えた煮物。 - Wikipedia日英京都関連文書対訳コーパス

In the Kanto region, strong soy sauce was used as seasoning even for shiru-mono dishes (soup dishes) and nimono (boiled and seasoned foods) so that the tastes of these dishes could be enjoyed even when they became cold, and dishes using such seasoning developed as souvenir dishes, for example, in the form of box lunches. 例文帳に追加

関東では汁物や煮物にも濃口醤油を利用し、冷めても味を損じない濃い味付けが行われ、折り詰などの土産料理として発達した。 - Wikipedia日英京都関連文書対訳コーパス