「conger」に関連した英語例文の一覧と使い方(2ページ目) - Weblio英語例文検索

They are sometimes caught by fishing, but few people who fish aim for conger pike because there is a risk of being bitten and considerable skill is required to cook them (as described later). 例文帳に追加

釣りで揚がることもあるが、咬みつかれる危険がある上に調理に技能が必要（後述）なため、ハモを狙って釣る人は少ない。 - Wikipedia日英京都関連文書対訳コーパス

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. 例文帳に追加

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。 - Wikipedia日英京都関連文書対訳コーパス

To provide a method for producing a powder nutritional supplement using eels or conger eels as a raw material by enabling the removal of a bone marrow liquid from the bones of the eels or the like.例文帳に追加

鰻等の骨から骨髄液を除去可能としたことにより鰻や穴子の骨を原料とする良質の粉末栄養補給剤を作る。 - 特許庁

Katsuhime Co., Ltd. is a small firm with three employees established in 2004 and located in Matsuyama City, Ehime Prefecture, with operations in the farming, processing and sale of conger eel.例文帳に追加

愛媛県松山市の株式会社活媛（従業員3名）は、2004年に設立され、あなごの養殖及び加工販売業を営む小規模企業である。 - 経済産業省

After being colorfully decorated with broiled conger eels, shrimps, whitefish, Kinshitamago (thinly shredded egg omelet), snow peas, gingko nuts, sakura denbu and so on over the vinegared rice of Bara-zushi, this sushi is steamed with seiro (bamboo steamer) and eaten. 例文帳に追加

バラ寿司の酢飯に焼き穴子、海老、白身魚、錦糸卵、絹さや、銀杏、桜でんぶ等を色鮮やかに盛り付け、蒸籠で蒸して食べる。 - Wikipedia日英京都関連文書対訳コーパス

It mainly refers to the type made of hand-shaped cooked vinegared rice topped with raw fish and shellfish, marinated spotted shad or mackerel, boiled conger, cooked prawn, or an omelet placed on hand-shaped cooked vinegared rice. 例文帳に追加

主に魚介の生身やコハダやサバなどを〆たもの、煮マアナゴや蒸しエビなどの火を通したもの、卵焼きなどの「タネ」と酢飯を握り合わせたすし。 - Wikipedia日英京都関連文書対訳コーパス

To provide a Kabayaki (eels, etc., grilled in soy) keeping the softness of the skin of eel or conger even by the lapse of a certain time to cool the product below the cooking temperature and provide a method for producing the Kabayaki.例文帳に追加

一定時間経過して調理温度より冷えても、鰻や穴子などの皮が硬くなることのない蒲焼きおよびその製造方法を提供する。 - 特許庁

Until the Meiji Restoration they were offered as presents to the Imperial Court and the name Suita arrowhead became widely known as it was featured in a poem by Shokusanjin, 'remembering de-boned conger with Suita arrowhead and Tennoji turnip.' 例文帳に追加

明治維新までは宮中に献上されるなどされており、また、蜀山人は、「思いでる鱧の骨切りすりながし吹田くわいに天王寺蕪」と歌っているなど、内外にその名を轟かせていた。 - Wikipedia日英京都関連文書対訳コーパス

When you cook Chawan-mushi, you put all ingredients such as mitsuba (Japanese honewort), dried shiitake (mushroom), ginkgo nuts, lily bulbs, slices of kamaboko (boiled fish paste) (mainly ita-kamaboko (fish paste on a wooden board)), some pieces of chicken and fish meat, shrimp, conger eel, and shell into a cylindrical bowl, pour beaten egg mixed with bland soup, and steam it in a steam cooker. 例文帳に追加

円筒状の茶碗にミツバ・干し椎茸・ギンナン・ユリ根・蒲鉾（主に板蒲鉾）・鶏肉・魚肉・エビ・アナゴ・貝などの具材と、溶き卵に薄味の出し汁を合わせたものを入れ、蒸し器で蒸す。 - Wikipedia日英京都関連文書対訳コーパス

This sushi is bite-sized vinegared rice topped with sliced or shucked fresh seafood, cooked seafood such as mackerel (marinated in vinegar), conger (cooked in soy sauce or grilled) or other ingredients such as sliced omelet (a Japanese style omelet) and so on which is formed by hand. 例文帳に追加

新鮮な魚介類などの切り身・むき身や、サバ（酢締めしたもの）・マアナゴ（煮付もしくは焼いたもの）等調理を加えたもの、卵焼きを切り分けたもの等の具を、手のひらで酢飯の上に乗るよう握ったもの。 - Wikipedia日英京都関連文書対訳コーパス

First, broil a conger: split open the fish along the back, take away its backbones, head, tail and fins, pierce the fish with metal skewer, grill it and grill it again with sauce made with sugar, soy sauce, mirin (sweet cooking rice wine) and sake which tastes salty-sweet till glazed. 例文帳に追加

まず、アナゴを蒲焼きにするのだが、背開きにして、中骨、頭、尾、ひれを取り、金串に刺して白焼きにした後、砂糖、醤油、みりん、日本酒を煮詰めた甘辛いたれを塗り、照りが出るまで焼く。 - Wikipedia日英京都関連文書対訳コーパス

Since the heating in the cooking to prepare the Kabayaki is finished at a stage to change the collagen of the skin of eel or conger to gelatin, the Kabayaki 1 is further heated at a high temperature to gelatinize the gelatin and prevent the hardening of the gelatin by cooling.例文帳に追加

即ち、蒲焼きにする調理での加熱は鰻や穴子などの皮のコラーゲンがゼラチンに変化する段階で終わるため、さらに、蒲焼き１を高温で加熱し続けてゼラチン質をゲル化させて、ゼラチン質が冷えても固まらないようにする。 - 特許庁

The reason why Kyoto, even though conger pike is not caught in the area so much, has developed a tradition to eat it is because it is one of the handful of fish with very strong vitality which could be transported live to Kyoto in the summer before modern high-speed transport developed. 例文帳に追加

ハモの水揚げが多くない京都においてなぜハモを食べる文化が発達したかについては、輸送技術が発達していなかった頃、夏に京都まで生きたまま輸送できた、生命力の非常に強い数少ない魚だったことによる。 - Wikipedia日英京都関連文書対訳コーパス

This is a comprehensive food wholesale market dealing with all kinds of food including mainly fresh fish, dried-salted fish, and fruits and vegetables, and it distributes a variety of food by request from retailers and restaurants, such as tilefish in winter and conger pikes and Kyoto vegetables in summer. 例文帳に追加

この市場は鮮魚・塩干・青果などを中心に食料品全般を扱う総合食品卸売市場となっており、冬はアマダイ（ぐぢ）、夏はハモや京野菜を中心に小売業者や料亭の求めに応じ多種多様な食材を卸している。 - Wikipedia日英京都関連文書対訳コーパス

Although the raising of conger eels has long been regarded as difficult, the company succeeded in developing breeding technology that allows it to raise eels to the optimal size for shipment in only six months, as opposed to two years in a natural setting, using land-based water tanks and no chemicals.例文帳に追加

元来、あなごは養殖が難しいとされていたが、同社は研究開発の末、陸上の水槽等で、無投薬、さらに天然であれば2年かかるところをわずか6ヶ月で出荷最適サイズまでに成長させる養殖技術の開発に成功した。 - 経済産業省

In this method for broiling an edible material 2 which is any one of eel, conger eel and loach, the seasoning process before broiling the edible material 2 comprises spraying sauce to the edible material 2 by a nozzle N positioned on the edible material 2 to attach the sauce to the edible material 2.例文帳に追加

蒲焼の加工方法は、うなぎ、あなご、どじょうの内の何れか一つである食材２を焼く蒲焼の加工方法において、食材２を焼く前のタレ付け工程は、食材２の上に位置するノズルＮによりタレを食材２に噴霧して付着させるものである。 - 特許庁

The ingredients varies according to seasons and areas, but typically vinegared rice is covered with kinshi-tamago egg (a thin omelet cut into narrow strips), and on it chopped ingredients are spread over, such as shiitake mushrooms and gourds (both simmered in soy broth), boiled carrots, lotus roots pickled in vinegar, green peas, chikuwa fish paste, kamaboko (steamed fish paste), dried shredded fish seasoning (denbu), seasoned koyadofu (freeze-dried tofu), boiled octopus, shrimp in shell, grilled conger eel, squid, mogai (sarubo ribbed ark), Japanese Spanish mackerel (sawara) and mamakari (Japanese shad), (but the ingredients such as mogai, shrimp and green peas are served whole). 例文帳に追加

地域や季節によって内容が変わるが、酢飯の上に錦糸玉子を敷き詰め、その上に椎茸・干瓢の煮しめ、茹でニンジン、酢蓮根、エンドウ、竹輪、蒲鉾、田麩、味を付け高野豆腐、茹でた蛸、殻付の海老、焼穴子、烏賊、蛸、藻貝、鰆、ママカリのさまざまな具材を大きめに切断して（藻貝やエビ、エンドウなどは切らない）敷き詰める。 - Wikipedia日英京都関連文書対訳コーパス