大根漬けの英語

類似する沢庵漬けとは、大根を干さずに漬け込む点で異なっている。例文帳に追加

Takuanzuke (yellow pickled radish) similar to bettarazuke is different in that daikon is well-pickled without air-drying it.発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

大根の皮を厚めに剥き、大根の白色が変色するのを防ぐためにミョウバン水につけて下漬けし、砂糖と塩を混ぜた甘酒で本漬けする。例文帳に追加

Daikon is peeled thickly and pre-pickled in alum water to prevent discoloration of white daikon before pickled in amazake (sweet mild sake) mixed with sugar and salt.発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

笹掻き膾という,大根を笹掻きにして酢醤油に漬けた料理例文帳に追加

a type of Japanese pickle consisting of thinly sliced radish in vinegar発音を聞く  - EDR日英対訳辞書

現在流通している大多数の沢庵漬けでは、日干し大根の代わりに塩や糖液に漬けて水分を除いた塩押し大根や糖絞り大根を使用することが多い。例文帳に追加

With respect to a large majority of takuan-zuke that is distributed today, instead of hiboshi daikon (sun-dried daikon radish), shio-oshi daikon (salt-cured daikon radish) or toshibori daikon (sugar-cured daikon radish), the daikon radish which has been salted or soaked in syrup to reduce its water content is often used.発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

大根原料に塩漬け、脱水、消毒殺菌および糖発酵などのステップを順番に行う。例文帳に追加

The method for pickling Japanese radish comprises subjecting Japanese radish raw material to salting, dehydrating, disinfecting/sterilizing, sugar fermentation and the like in order. - 特許庁

塩漬け処理したホタテ貝ヒモ１０に、切り干し大根１１と、調味液１２とを混合させる。例文帳に追加

Shredded dried Japanese radishes 11 and a seasoning liquid 12 are blended with salted scallop mantles 10. - 特許庁

一般に胡瓜・茄子・大根といった水分が多い野菜を漬けこむことが多いが、肉、魚、ゆで卵、蒟蒻などを漬けてもよい。例文帳に追加

In general, juicy vegetables such as cucumber, eggplant and Japanese white radish are often pickled, but others such as meet, fish, boiled eggs, and konnyaku (a gelatinous food made from devil's-tongue starch) are also pickled.発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

大根の皮を剥ぎ、これを、その繊維に沿って縦に細長い形状の複数の大根素片にカットする工程と、この工程により得られた複数の大根素片を、薬味と調味料とを合わせておいたキムチの素と共に漬け込む工程とを含む、大根キムチの製造方法である。例文帳に追加

The production method of the radish Kimchi includes a step of peeling off the skin of a radish, and cutting the radish along its fiber into a plurality of radish pieces of an elongate shape, and a step of pickling the plurality of radish pieces obtained by the former process together with a kimchi source obtained by mixing spices and seasoning. - 特許庁