{"id":28682,"date":"2017-01-14T01:24:00","date_gmt":"2017-01-13T16:24:00","guid":{"rendered":"https:\/\/contents.sousou.co.jp\/ichigoichie\/item_28682.html"},"modified":"2022-02-01T14:11:35","modified_gmt":"2022-02-01T05:11:35","slug":"%e5%a4%a7%e6%a0%b9%e3%81%8b%e3%81%b6%e3%82%89%e3%80%80%e5%b9%b3%e6%88%9026%e5%b9%b4","status":"publish","type":"post","link":"https:\/\/contents.sousou.co.jp\/ichigoichie\/item_28682.html","title":{"rendered":"\u5927\u6839\u304b\u3076\u3089\u3000\u5e73\u621026\u5e74"},"content":{"rendered":"

\n\"daikonkabura_660\"\n
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\n\u5bd2\u3044\u65e5\u306e\u304a\u3067\u3093\u306e\u5927\u6839\u306f\u4f55\u3068\u3082\u8a00\u3048\u306a\u3044\u3002
\n\u304b\u3076\u3089\u3080\u3057\u3082\u4f53\u304c\u6696\u307e\u308b\u51ac\u306e\u918d\u9190\u5473\u306e\u3072\u3068\u3064\u3002
\n\u4eac\u6f2c\u7269\u306e\u4ee3\u8868\u5343\u679a\u6f2c\u306f\u8056\u8b77\u9662\u5927\u6839\u3002
\n\u3053\u3046\u8003\u3048\u308b\u3068\u51ac\u306e\u98df\u306b\u5927\u6839\u3068\u304b\u3076\u3089\u306f\u6b20\u304b\u305b\u306a\u3044\u3002
\n\uff08\u8107\u962a\u3000\u514b\u4e8c\uff09
\n
\n
\n\"Daikon kabura \/ Winter root vegetables\"\uff082014,by Katsuji Wakisaka\uff09<\/i><\/strong>
\nDaikon, Japanese white radish, is the most delicious in winter.
\nIt\u2019s indescribable to have a piece of nicely cooked daikon in oden on such a cold day.
\nKabura-mushi, a steamed turnip dish, is warming up my body.
\nThat's one of the best part of winter.
\nSenmaiduke, most famous of Japanese pickles from Kyoto, is made of shogoin-daikon, a round Japanese radish.
\nCome to think of it, daikon and kabura are essential relish for winter dishes.
\n| English translation by LI XIAO XIAO |
\n
\n
\n\"Daikon & Kabura \/ Radis blanc & Navet\"(2014, par Katsuji Wakisaka)<\/i><\/strong>
\nLe daikon, appel\u00e9 radis blanc ou radis chinois en France, est le plus d\u00e9licieux des l\u00e9gumes d'hiver. Le plaisir de manger un morceau de radis blanc \u00e0 la fa\u00e7on oden par un jour d'hiver aussi froid est indescriptible.
\nLe Kabura-mushi, navet cuit \u00e0 la vapeur, vous r\u00e9chauffe le corps. C'est un des meilleurs moments de l'hiver.
\nLes Senmaizuke, l\u00e9gumes conserv\u00e9s dans du vinaigre les plus connus de Kyoto, sont faits \u00e0 partir de shogoin-daikon, un radis blanc et rond japonais.
\nEn y r\u00e9fl\u00e9chissant bien, le radis blanc et le navet sont des ingr\u00e9dients essentiels \u00e0 la cuisine hivernale japonaise.
\n| Traduction fran\u00e7aise par Jean-Baptiste Fauvel Matsumoto |
\n
\n
\n\"\u863f\u8514\"(2014, \u8107\u962a \u514b\u4e8c)<\/i><\/strong>
\n\u863f\u8514\u4e00\u5e74\u56db\u5b63\u90fd\u6709\uff0c\u51ac\u5929\u6700\u7f8e\u5473\u3002
\n\u5bd2\u51ac\u6642\u7bc0\u95dc\u6771\u716e\u88e1\u863f\u8514\u7684\u6ecb\u5473\u5999\u4e0d\u53ef\u8a00\u3002
\n\u70ed\u817e\u817e\u7684\u84b8\u856a\u83c1\u4e5f\u662f\u6975\u597d\u7684\u3002
\n\u4eac\u90fd\u8056\u8b77\u9662\u863f\u8514\u66f4\u662f\u4eac\u6f2c\u7269\u4ee3\u8868\u4e4b\u4e00\u5343\u679a\u6f2c\u7684\u98df\u6750\u3002
\n\u863f\u8514\u8207\u856a\u83c1\u53ef\u8b02\u662f\u51ac\u65e5\u9910\u684c\u4e0a\u4e0d\u53ef\u7f3a\u5c11\u7684\u7f8e\u98df\u3002
\n| \u4e2d\u8b6f : \u674e \u701f\u701f |
\n
\n
\n
\n\u2192\u3053\u3061\u3089\u306e\u30c6\u30ad\u30b9\u30bf\u30a4\u30eb\u30c7\u30b6\u30a4\u30f3\u5546\u54c1
\n(Textile products with this pattern)<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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