英語 での Soup stock の使用例とその 日本語 への翻訳
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Lastly, have some of the himi udon from Toyama to close off, and enjoy the soup stock to the fullest.
Adding secret soup stock there, continuing the work which is said to be hibernation for two days on a couple of days in stew for several days.
そこに秘伝の出汁を加え、煮込みに丸2日、冬眠といわれる作業を2日間幾度となく続け。At the Kusefuku-Shoten, Japanese various seasonings and soup stock are sold and can tasting many products free!
久世福商店では、日本の様々な調味料や出汁が販売されていますが、その多くを無料で試食することが出来ます！The taste that soup stock of the Akadama Honten was handed down and continued keeping.
赤玉本店のだしを伝承され、守り続けた味は、。One of the characteristics of Ryukyu cuisine is that it uses soup stock of meat and bonito, which gives a mild rich flavor.
お肉と鰹の出汁を使って、素材の良さが分かるやさしい味付けが琉球料理の特長です。What is this, the presence of pig bone in the shade of delicious soup stock.
なんだろうこれ、出汁の旨味の陰に豚骨の存在感。The soup stock is made from steeping kombu seaweed and dried bonito shaved in-house, and cooking it to a clear soup with a rich aroma.
椀のだしは、昆布からじっくりと水出しした後に、店で削った鰹節を加え、香り豊かに仕上げる。Salt and shrimp soup stock produced the rich taste soup. It was tasty!
塩分とえびの出汁が濃厚なスープを生み出しています。うまい！About 1/3 fries including the material besides the tofu, and puts in soup stock.
豆腐以外の材料を入れて炒め、だし汁を１／３ぐらい入れる。In addition, electrolytic hydrogen water is used for cooking, and a clear tasting soup stock brings the best out of the high-quality ingredients.
さらに、料理には電解水素水を使用し、クリアな味わいのだしが良質な素材のポテンシャルをより引き出している。With one sip, this authentic soup stock will spread happiness through your body.
一口すすると、喜びとなって体中に広がる本物のだしです。The trick is to add two to three measures of Japanese sake or vinegar to boiled soup stock(any kind of stock) and pickle the fish in the mixture until it softens.
コツは沸騰した出汁（何でもよい）の中に2合～3合入れ日本酒、酢に漬け込み柔らかくするとよいです。After frying taro as well as pork and a potato stem, the vegetables which are shiitake mushroom with soup stock are added and boiled, and the taste is arranged with white miso, and it's finished.
豚肉とともに田いもといも茎を炒めた後、出汁とシイタケ等の野菜を加えて煮込み、白みそで味を調えて出来上がる。Nyu-men-【郷土料理ものがたり】 Nyu-men is the dish which eats Japanese vermicelli with warm soup stock, and it's learned about nationwide, but the local food by which Nara-ken is origination.
にゅうめん-【郷土料理ものがたり】にゅうめんとは、素麺を温かいダシで食べる料理で、全国的に知られてはいるが奈良県が発祥の郷土料理。The soup stock for the vegetarian course dinner is made from only kelp and vegetables, which is different from regular soup stock which is made from bonito flakes, but both are prepared to bring out the flavor and sweetness of the ingredients.
ベジタリアンコースの出汁は昆布と野菜のみを使い、鰹節を使った通常の和風だしと同様に野菜の旨味と甘味を引き出しています。Mixing a secret, sweet and tasty soup stock from Rishiri Konbu with fresh eggs together, chefs use their special long and narrow copper frying pan and cook it quickly.
甘みやコクの強い利尻昆布からとる秘伝ダシと新鮮卵を、職人さんたちが特注の細長い銅鍋を使って素早く巻き上げただし巻きは冷えても美味しい逸品です。The taimeshi enjoyed in the southern part of the prefecture features hot steamed rice topped with a mixture of thin slices of red sea bream, soy sauce, raw egg, soup stock and other ingredients.
県南部の「鯛めし」は、薄く切った生の鯛の切り身と、醤油や生卵、だし汁等を混ぜ合わせたものを熱いご飯にかけて食べるもの。Taste of the soup stock of the Akadama Honten is handed down, and the taste that continued following the tradition is continuing still growing to stewed homemade oden, ancestor Yudofu, beef sinew, rice boiled in tea with salt now.
赤玉本店のだしの味を伝承され、その伝統を守り続けた味は、現在自家製おでん・元祖湯豆腐・牛スジ煮込み・茶めし等に今も生き続けております。While adding soup stock from ingredients, you can feel the taste of various ingredients such as seafood, A mellow and gentle taste with a sense of unity.
具材からの出汁も加わり、海鮮などいろいろな素材の味を感じつつも、一体感のある、まろやかで優しい味わい。Savory flavors created with layers of fish, soup stock, malted rice/salt malted rice, dried kelp, plus dried seaweed, and topped with crispy rice pellets for an aromatic, flavor-enhancing effect.
魚、だし、麹と塩麹、昆布、海苔で何層にもわたる旨味を作り、ぶぶあられが香ばしい風味をそえて、旨味をさらに引き立てます。
