「whitefish」を含む例文一覧(20)

  • a whitefish with a bronze back
    背面が青銅色をした白い魚 - 日本語WordNet
  • whitefish of the western United States and Canada
    米国の西部とカナダの白魚 - 日本語WordNet
  • Mary has whitefish-like hands.
    メアリーは、白魚のような手をしている。 - Tatoeba例文
  • Whitefish was expensive, so kamaboko was considered a delicacy.
    白身の魚は高価であり、蒲鉾もご馳走と考えられた。 - Wikipedia日英京都関連文書対訳コーパス
  • As the name suggests, this is Tendon topped with kakiage (deep-fried diced shrimp, whitefish and vegetables).
    名前の通りに掻き揚げを載せた天丼。 - Wikipedia日英京都関連文書対訳コーパス
  • Steamed ground whitefish with added yamaimo (Japanese yam).
    -白身魚のすり身に山芋を加えて蒸したもの。 - Wikipedia日英京都関連文書対訳コーパス
  • A kind of whitefish paste including shark gristle.
    -サメの軟骨を含む白身魚の練り物の一種。 - Wikipedia日英京都関連文書対訳コーパス
  • Gyoza wrapped with whitefish paste in a tube shape.
    -餃子を白身魚のすり身で筒状に巻いたもの。 - Wikipedia日英京都関連文書対訳コーパス
  • One of the dishes categorized in oboro is, for example, denbu (mashed and seasoned fish, flesh of whitefish and shrimp that has been boiled, shredded, parched, seasoned, and colored red).
    おぼろの例として田麩（でんぶ）がある。 - Wikipedia日英京都関連文書対訳コーパス
  • Seashells and whitefish can be marinated in vinegar as well.
    貝類や白身魚も酢〆にする仕事もある。 - Wikipedia日英京都関連文書対訳コーパス
  • The kamaboko with a wooden board uses only the white-meat part of whitefish, eschewing the red-meat part or the meat that's rust-colored due to blood.
    板付き蒲鉾では白身魚の白身の部分のみを使用し、赤身や血合い肉は用いない。 - Wikipedia日英京都関連文書対訳コーパス
  • Kamaboko, whose main ingredient is pasted whitefish such as codfish or walleye pollack, is made by mincing whitefish meat, adding salt, heating and turning it into a gel on a wooden board (wood types such as fir or Abies veitchii, which have no odor, are preferred).
    蒲鉾（かまぼこ）は、主としてタラスケトウダラなどの白身魚のすり身を主原料とし、塩分を加えて加熱することにより、木の板（臭みのないモミ、シラベなどの木が好まれる）の上にゲル化させて製造した魚肉練り製品。 - Wikipedia日英京都関連文書対訳コーパス
  • Fillings normally used are omelet, koyadofu (freeze-dried bean curd), gourd strip, Shiitake Mushroom, Judar's ear, denbu (mashed and seasoned fish, flesh of whitefish and shrimp that has been boiled, shredded, parched, seasoned and colored red), oboro, broiled conger eel, cucumber, Japanese honewort, and so on.
    標準的な具は、玉子焼き・高野豆腐・かんぴょう・椎茸・きくらげ・でんぶ・おぼろ・焼穴子・キュウリ・三つ葉など。 - Wikipedia日英京都関連文書対訳コーパス
  • As ingredients to provide sweetness, koyadofu (freeze-dried bean curd) and Shiitake Mushroom which are boiled down are used, but denbu (mashed and seasoned fish, flesh of whitefish and shrimp that has been boiled, shredded, parched, seasoned and colored red) and oboro are seldom used.
    甘みをもたらす具として高野豆腐やシイタケの煮しめを用い、田麩やおぼろはあまり使われない。 - Wikipedia日英京都関連文書対訳コーパス
  • 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.
    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
  • Minced meat of whitefish or shrimp, with egg added to it, is mashed and mixed well, seasoned with mirin (sweet cooking rice wine) and sugar, and baked.
    白身魚やエビのすり身に卵を加えてよくすり混ぜ、みりんや砂糖で調味してから焼き上げる。 - Wikipedia日英京都関連文書対訳コーパス
  • It is said that Tendon was first served at a restaurant called Sansada (Asakusa, Taito Ward, Tokyo; founded in 1838), where a bowl of rice was topped with deep-fried diced shrimp, whitefish and vegetables with sauce poured over it.
    なお、天丼は三定（創業天保8年：東京都台東区浅草）が嚆矢（現在は海老・白身・掻き揚げの天婦羅を丼飯の上に載せ丼汁をかけた天丼）と言われている。 - Wikipedia日英京都関連文書対訳コーパス
  • Additionally, a variety of cheap confectionary sold under the name 'noshiika' is often made from the ground and thinly rolled out meat of whitefish such as cod.
    なお駄菓子として発売されている「のしいか」と名付けられた商品は、タラなどの白身魚を擦り身にして薄く延ばしたものを使用していることが多い。 - Wikipedia日英京都関連文書対訳コーパス
  • The custom reflects people's wish for prosperous trade and state of perfect health; ehomaki contains seven kinds of ingredients, such as gourd strip, cucumber, shiitake mushroom, rolled omelet made with soup stock, eel, and denbu (mashed and seasoned fish, flesh of whitefish and shrimp that has been boiled, shredded, parched, seasoned, and colored red) inside, to be associated with the Seven Deities of Good Luck.
    商売繁盛や無病息災を願ってのもので、七福神に因み、かんぴょう、キュウリ、シイタケ、だし巻、うなぎ、でんぶ等七種類の具を入れて食べる。 - Wikipedia日英京都関連文書対訳コーパス
  • The ingredients have a wide variety including sliced salmon, kanroni (a dish boiled in a syrup) of freshwater fish, maitake mushroom, bracken, kyarabuki (stalks of butterbur boiled in soy sauce), red pickled ginger, denbu (mashed and seasoned fish, flesh of whitefish and shrimp that has been boiled, shredded, parched, seasoned, and colored red), shimesaba (salted and vinegared mackerel), cucumber, minced pickles, and so on; they are mainly Yama-no-sachi (edible wild plants and freshwater fish) since the regions are surrounded by high mountains.
    具は切り身の鮭、川魚の甘露煮、舞茸、ワラビ、きゃらぶき、紅ショウガ、田麩、しめさば、キュウリ、漬け物のみじん切りなどバラエティに富んでいるが、地方がら山の幸が中心となっている。 - Wikipedia日英京都関連文書対訳コーパス

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