英語 での Loin の使用例とその 日本語 への翻訳
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Today's soup, seasonal salad, Kobe beef loin steak& Tajima beef hamburg, bread or rice(pickles), coffee or tea will be attached.
We put salt to each loin of sole and when the oil is hot we are doing them, browning them on both sides.
Like the loin(which is the upper fillet) this produces succulent white meat with superb taste and texture, which carries all sorts of flavours brilliantly.
The meat they use includes Kobe beef sirloin, shoulder loin, mouth melting marbled sirloin and Wagyu beef fillet, and more.
The majority of this catch is sold in Mexico, Europe and Latin America in the form of canned tuna and frozen loin.
Horse meat, horse sashimi, loin char grilled with minced meat, natural minced pork Botan Hot Pot, larva of bee Botan Hot Pot etc.
October 1983 Established a frozen food factory at Souuemon, Yaizu city and started Loin processing operation.
In the same pan and to take advantage of the spicy oil, FRY a couple of steaks from loin by montadito.
Black-haired Wagyu beef loin, lotus root and eggplant in original soy and apple sauce.
Using 150g of loin(sirloin portion) of Niimi famous product"Chiya Beef".
We source premium loin meat especially for this course, so we ask that you make your reservation at least three days in advance.
Nice compliment to BBQ pork loin roast, leg of lamb, salmon, or shellfish dishes.
Pork loin is subdivided into loin bones, chop and cutlet part.
Serve the pork loin in milk with his hot sauce and butter potatoes, garnish the platter with a sprig of fresh rosemary.
Burdock root wrapped in thinly sliced pork loin, and then simmered slowly and gently in sugar and soy sauce.
Burrito with Mexican black beans, stewed pork loin, guacamole, tomato salsa and pearl barley from Kyushu region.
The pork used in feijoada is not just the loin or the fatty parts, but also the ears, feet, and tail.
PROCEEDINGS To prepare the pork loin with milk, well first of salt pork loin on all sides.
All main dish is made with Hokkaido ingredients: Beef rib loin steak, pork loin roasted with low temperature, carpaccio, seafood paella, etc.
I use high-quality Hokkaido produced pork loin, mature for two weeks, and wrap it with a cloth to shut the flavor.