「sliced raw fish」を含む例文一覧(48)

  • sliced raw fish
    魚の刺身 - 斎藤和英大辞典
  • sliced raw fish called sashimi
    刺し身 - EDR日英対訳辞書
  • Otsukuri (sliced raw fish)
    お造り - Wikipedia日英京都関連文書対訳コーパス
  • otsukuri: sashimi (sliced raw fish)
    「おつくり」-刺身 - Wikipedia日英京都関連文書対訳コーパス
  • She eats sliced raw fish.
    彼女は刺し身を食べます。 - Tatoeba例文
  • very thinly sliced raw fish
    非常に薄く切った生魚 - 日本語WordNet
  • a type of food called sliced fresh raw fish
    生け作りという料理方法 - EDR日英対訳辞書
  • a dish of food consisting of sliced fresh raw fish
    生け作りにした料理 - EDR日英対訳辞書
  • She eats sliced raw fish.
    彼女は刺し身を食べます。 - Tanaka Corpus
  • Sliced raw fish (with soy sauce or thin sliced salted kelp)
    お造り（醤油または塩昆布の細切りで） - Wikipedia日英京都関連文書対訳コーパス
  • As for sliced raw fish, we have sea bream, flatfish and tuna.
    お造りは鯛と平目と鮪(まぐろ)でございます.  - 研究社 新和英中辞典
  • a Japanese food consisting of sliced raw fish, called sashimi
    刺身という,生魚をうすく切った日本料理 - EDR日英対訳辞書
  • Fugu Sashimi is sashimi (sliced raw fish) of pufferfish meat.
    ふぐ刺しはフグの身の刺身のこと。 - Wikipedia日英京都関連文書対訳コーパス
  • The method for producing frozen food of dished sliced raw fish comprises dishing the sliced raw fish 1 of one kind or a plurality kinds on a receptacle 2; packaging the sliced raw fish-dished receptacle; and freezing the packaged sliced raw fish-dished receptacle.
    生若しくは前処理が施された一種類若しくは複数種類の魚介類の刺し身１を容器２に盛り付け、これを包装し、凍結させた方法である。 - 特許庁
  • Sushi: nigiri-zushi (a small lump of boiled rice with sliced fish on top) (or Edo-mae-zushi - literally, sushi in front of Edo), or nama-zushi - literally, raw sushi), maki-zushi (rolled sushi), chirashi-zushi (vinegared boiled rice with thin strips of egg, pieces of sliced raw fish, vegetables and crab meat arranged on top), and inari-zushi (fried tofu stuffed with vinegared boiled rice)
    寿司-にぎり寿司（江戸前寿司・生寿司）、巻寿司、ちらし寿司、稲荷寿司 - Wikipedia日英京都関連文書対訳コーパス
  • Tataki: the sashimi in which the surface of raw fish or animal meat is grilled slightly, with the meat sliced for eating
    たたき直火で表面を軽く焼いて切り分けた刺身。 - Wikipedia日英京都関連文書対訳コーパス
  • The slices, with further cuts sometimes made through the skin, are eaten with soy sauce, as are sashimi (sliced raw fish) or tataki (seared outside fish).
    切り身はさらに切り込みを入れる場合もあり、刺身やたたきと同様醤油をかけ食べる。 - Wikipedia日英京都関連文書対訳コーパス
  • FROZEN VACUUM-PACKED PRODUCT OF SLICED RAW FISH DISH OF FISH AND SHELLFISH AND METHOD FOR PRODUCING THE SAME
    魚介類の刺身料理の冷凍真空パック製品及びその製造方法 - 特許庁
  • a dish of sliced raw fish where the head and tail are also presented as decoration
    魚の肉だけ刺身にし頭や骨などはそのままで元の姿に並べた料理 - EDR日英対訳辞書
  • Sashimi (sliced raw fish), grilled food, boiled food, rice, etc. are arranged into separate compartments within the meal box to be visually appealing.
    仕切りのそれぞれに刺身、焼き物、煮物、飯などを見栄え良く配置する。 - Wikipedia日英京都関連文書対訳コーパス
  • Tobiko is mainly used for sushi item and eaten in chirashizushi (vinegared rice topped with sliced raw fish, shrimp, egg, vegetables, and others) and gunkan-maki roll (vinegared rice topped with various ingredients rolled in a sheet of dried laver).
    おもに寿司の寿司ネタとして利用され、ちらし寿司や軍艦巻で食べられる。 - Wikipedia日英京都関連文書対訳コーパス
  • Namasu is a dish consisting of fresh raw fish or meat that is thinly sliced and seasoned.
    「なます」は新鮮な魚肉や獣肉を細切りにして調味料を合わせた料理です。 - Wikipedia日英京都関連文書対訳コーパス
  • As an example other than the above, Tekone-zushi in Mie Prefecture is sometimes made by placing sliced raw fish over the bed of vinegared rice mixed with ingredients.
    上記以外の例では、三重県の手こね寿司で具を混ぜた後、更に切り身を乗せる事がある。 - Wikipedia日英京都関連文書対訳コーパス
  • The "Tsuma of sashimi (sliced raw fish)," a typical appendage to a dish, is provided with the same meaning.
    料理の添え物として用いられる代表的な「刺身のつま」も同じ意味をもつ。 - Wikipedia日英京都関連文書対訳コーパス
  • To provide a chopping block having a structure for removing drip therefrom as much as possible, even if processing fish or fish block for Sashimi (sliced raw fish) from which drip is released, and the fish or fish block is prevented from being soaked in the drip as much as possible to maintain the taste of the fish or fish block.
    魚や刺身下ごしらえ用の柵からドリップが出ている状態で調理をする場合でも、ドリップをまな板から出来るだけ除去可能な構造として、ドリップが出来るだけ魚や柵に浸からないようにして魚や柵のうま味を保持する。 - 特許庁
  • To provide a method for processing and preserving fresh fish and shellfish, which achieves lengthening of preservation period of fillet and sliced raw fish of fresh fish and shellfish and extraction of residue of fresh fish and shellfish.
    生鮮魚介類のフィーレや刺身の保存期間長期化、生鮮魚介類の残渣物のエキス化を実現させる生鮮魚介類の加工及び保存方法を提供することである。 - 特許庁
  • There are provided: the seasoned fish prepared by subjecting a raw fish or a preliminarily seasoned raw fish to a microwave range thermal treatment in a sliced state, scorching the surface of the fish with flames, and then vacuum-packing the obtained grilled fish together with a liquid seasoning; and the method for producing the same.
    生の魚又は下味をつけた生の魚の切身の状態で電子レンジ加熱処理され、炎で表面に焦げ目をつけた焼魚を液状調味料と一緒に真空パックした調味焼魚及びその製造方法に関する。 - 特許庁
  • The book also contains many interesting descriptions, one such passage describes Japanese horseradish (wasabi) and salt having to be arranged side by side to accompany sliced raw fish, and vinegar also being a necessity when serving in the Shijo School, and so on.
    また、四条流では刺身に添えるわさびと塩は接して並べる、酢も添えるべき……など興味深い記述も多い。 - Wikipedia日英京都関連文書対訳コーパス
  • The underground root of wasabi is used, after grating, as a seasoning for sushi, sashimi (sliced raw fish), chazuke (boiled rice with tea) and soba.
    地下茎をすりおろしたものは、日本料理の薬味として寿司・刺身・茶漬け・蕎麦などに使用される。 - Wikipedia日英京都関連文書対訳コーパス
  • To provide a tool for simply and quickly performing troublesome boning of small fishes in cooking sliced raw fish and the like.
    刺身などの調理の際のめんどうな小魚の骨抜きを簡単にすばやくできる道具を提供する。 - 特許庁
  • To provide a device for handling packaged articles suitable for arranging the packaged articles in a dished-out condition of sliced raw fish.
    包装物品を刺身の盛り付け状態のように並べるのに適した包装物品のハンドリング装置を提供する。 - 特許庁
  • To provide a method for producing Sashimi (sliced raw fish) for Ochazuke (cooked rice soaked in hot tea): and to provide delicious Sashimi Ochazuke using the Sashimi.
    お茶漬け用刺身の製造方法と、その製造方法により製造されたお茶漬け用刺身を用いて美味しいお刺身茶漬けを提供する。 - 特許庁
  • To provide a world of new mixed taste through eating two kinds of food materials at a single bite and viewing appearance of salmon roe set in sliced raw fish, while achieving variation in food which is sliced raw fish lacking in variation due to the limited kinds of materials and the improvement of an added value.
    本発明は素材の種類が限られている為に変化に乏しい刺身と云う食品に変化と付加価値の向上を実現する為のもので刺身にイクラをセッティングする事による見た目と１口で２種類の食材を食べる事による新らしいミックス味の世界を提供する。 - 特許庁
  • To provide a fish bone remover that performs a troublesome bone removal operation of bones in meat effectively and efficiently by a manual operation in cooking baked fish, boiled fish, fried fish or sliced raw fish and simply and quickly removes bones in meat in easy operability.
    本発明は、焼き魚，煮魚，揚魚，刺身にして調理する際に面倒な魚の肉間骨の骨抜き作業を、手作業で効果的に効率良く、しかも簡単に素早く肉間骨を抜くことができる操作性の容易な魚の骨抜具を提供すること。 - 特許庁
  • To provide a method for restoring transparency of fish, restoring salted fish such as jellyfish to transparent condition similar to condition of being alive thus enabling supplying the fish to use as a food material such as sliced raw fish, sushi material and vinegared dish, which has not been conventionally thought of at all.
    塩蔵されたクラゲ等の魚類を、生きていた時と同様な透明の状態に復活させ、それによって従来では到底考えられなかった、刺身や寿司ネタ、酢の物等の食材としての使用に供することのできる魚類の透明性復活方法を提供する。 - 特許庁
  • The book introduces a variety of recipes including boiled geese skin, ushioni (boiled in salted water) of goose, fish cakes, grilled poultry (pheasant), sliced raw poultry (pheasant), prawn served on a boat-like plate, salted sea-cucumber entrails, ushioni of sea bream, and marinated jerry fish.
    雁の皮煎・潮煎、カマボコ、鳥（雉）の焼き物・刺身、エビの舟盛り、このわた、鯛の潮煮、クラゲの和え物など、多彩な料理が紹介されている。 - Wikipedia日英京都関連文書対訳コーパス
  • To provide a method for producing frozen food of dished sliced raw fish applicable to sales at the store without needing of thawing roinfish or skinless fillet fish meat, slice processing and dishing.
    店舗におけるロイン魚肉若しくはスキンレスフィレー魚肉の解凍、スライス加工、及び盛り付けを全く必要とせず、納品即店舗販売が可能な刺し身盛り付け冷凍食品の製造方法を提供するものである。 - 特許庁
  • The frozen tuna fillets (Saku) for a dish sashimi or sliced raw fish cleansed in advance and a block of ice suitable for thawing and having a salinity concentration as much as the sea water has, are enclosed together for deaeration and sealing.
    予め洗浄した刺身用冷凍鮪切り身（サク）と、解凍に適した海水と同程度の塩分濃度を有した氷を同封し脱気封印する。 - 特許庁
  • Or, the plate body 1 is constituted into the reversible and deformable inverse-conical plate shape and radially formed with pleated level differences 3, and the foods such as the sliced raw fish and the cooked meat are radially arranged and stored along the level differences 3.
    或いは、皿体１を反転変形自在な逆錐形皿状で、放射状に襞状の段差３を形成した構成とし、スライス状となった刺身、調理済食肉等の食材２を段差３に沿って放射状に羅列収納する。 - 特許庁
  • The automatic ticket examination device is provided with shifting mechanism 33a to shift plural sheets of boarding ticket media which are inserted at the piled state like sliced raw fish and separating mechanism 33b to separate the shifted boarding ticket media.
    自動改札機は、積層した状態で投入された複数枚の乗車券媒体を刺し身状にずらすずらし機構３３ａ、ずらされた乗車券媒体を分離させる分離機構３３ｂを有している。 - 特許庁
  • This plate body 1 is constituted into a reversible and deformable inverse-conical plate shape and the foods 2 such as sliced raw fish and cooked meat are radially arranged and stored thereon.
    皿体１を反転変形自在な逆錐形皿状に構成し、スライス状となった刺身、調理済食肉等の食材２を放射状に羅列収納する。 - 特許庁
  • Since the temporarily dishing board 11 is highly strong and the dishing surface thereof is flat, the sliced raw fish 10 is easily peeled off from the dishing surface when peeling, and the temporarily dishing board 11 is hardly damaged and can be reused.
    しかも、仮盛り板１１は高強度で盛り付け面が平滑であるので、剥離時に刺身１０が盛り付け面から剥がれやすく、仮盛り板１１も破損しにくく、再使用できる。 - 特許庁
  • To provide a health directive food product having a palatability exceeding conventional soy sauces by producing a new seasoning suitable for various uses of the soy sauce (for sliced raw fish, bean curd, soup for noodles, boiled vegetables/fishes, seasoning for cooking, and the like) by a fermentation method.
    しょうゆの各種の用途（さしみ、豆腐、、麺つゆ、野菜・魚介類の煮込み、料理の味付けなど）に適した新調味料を醸造法により製造することにより、従来型のしょうゆを越えた旨味と健康指向性を持った食品の提供。 - 特許庁
  • A plurality of papers are supplied to a printing part 2 from a gathering part 1 in a state superposed one upon another in a sashimi (sliced raw fish) state, and only the part to be printed of each of papers S is brought into contact with a drum 2a in the printing part 2 to simultaneously apply printing to a plurality of the papers S.
    丁合部１から印字部２へは複数枚の用紙を刺し身状に重ね合わせた状態にして供給するようにし、印字部２では各用紙Ｓにおける印字する部分だけをドラム２ａと接触させることで複数枚の用紙Ｓに対して同時印刷を行うように構成する。 - 特許庁
  • A protrusion 21 is integrally formed on the upper surface of the cutting board 20 and many angle setting slits 22 to insert the blade edge of a knife into this protrusion 21 are formed in the protrusion 21 in the traverse direction at intervals that correspond to the thickness of one piece of sliced raw fish.
    まな板２０の上面に突条部２１を一体的に形成し、この突条部２１に包丁の刃先を入れる角度設定用スリット２２を、該突条部２１の横方向に刺身１切れ分の厚みに対応させた間隔で多数形成する。 - 特許庁
  • A carrier belt B1 is driven by being brought into contact with a driven carrier belt B2 so as to be rotated and the boarding ticket media at the piled state are carried and shifted like the sliced raw fish through a rotating point A with which each belt is rotated and brought into contact at the shifting mechanism 33a.
    ずらし機構３３ａでは、駆動される搬送ベルトＢ２に搬送ベルトＢ１が部分的に転接されて従動され、各ベルトが転接された連れ回りポイントＡを通して積層状態の乗車券媒体を搬送して刺し身状にずらしている。 - 特許庁
  • To provide a cutting device capable of automatically and efficiently manufacturing sliced raw fishes having external appearance and palate feeling equivalent to those made by man power, suitable for use in a place requiring mass production every day such as a supermarket, a large-sized hotel and a lunch factory, and having a simple constitution to cut fish meat and other comparatively soft articles suppliable at comparatively low prices.
    人手により作られたものと同等の外観及び食感が得られる刺身類を自動的に効率よく製造することができ、スーパー、大型旅館、弁当工場等のように連日量産する必要のあるところで用いるのに好適で、しかも構成簡易で比較的廉価にて供給し得る魚肉類その他の比較的軟らかな物品の切断装置を提供することを課題とする。 - 特許庁
  • To solve the problem that conventional processes for cutting tuna result in large proportions of parts useless as sliced raw fish, sushi or cooking, putting heavy burden on users needing tuna, and that each block of tuna puts heavy burden on orderers in terms of their cooking values and therefore becomes expensive by the time they reach end-consumers.
    従来のマグロのカットは、刺し身用、寿司ネタ用、料理用として使えない部分が多い点と使えない分マグロを必要とする利用者の負担が大きい事が上げられ、一つのマグロのブロックにしても料理としての価値観と注文者の負担が大きいカットの仕方で最終の消費者に高く販売されている。 - 特許庁

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