lacquered chopsticksとは 意味・読み方・使い方

Inside the restaurant, there are private rooms shaped like black lacquered bowls, and there are many objects such as giant bowls and chopsticks fashioned into boats and paddles, and the world of Issunboshi as a children's story is dynamically depicted.発音を聞く 例文帳に追加

店内に漆黒のおわん型の個室が多数あり、店内の空中に巨大なおわんの船や箸の櫂のオブジェが数多く宙に浮かび、一寸法師の童話世界をダイナミックに表現。 - Wikipedia日英京都関連文書対訳コーパス

Therefore, you may happen to fall into disfavor with the host if you, being unaccustomed to using chopsticks, request a spoon and fork at a table of Japanese cuisine, especially at such prestigious dinners as that of kaiseki-ryori (tea ceremony dishes), where many sets of lacquered tableware are prepared.発音を聞く 例文帳に追加

このため、箸に不慣れだからと和食（特に懐石料理のような格式を重んじるものでは漆器が多用される）の席でスプーンやフォークを要求しても嫌われることがある。 - Wikipedia日英京都関連文書対訳コーパス

Before the seppukunin were placed two sake cups (the top one made of unglazed earthenware and the bottom one lacquered) and yuzuke (hot water on cold rice) with three slices ('migire' in Japanese) of pickled vegetables (symbolizing the cutting of the flesh - also pronounced 'migire'), salt, a miso dish and inverted chopsticks (the final meal of the seppukunin).発音を聞く 例文帳に追加

切腹する者の前には盃2組(上が「かわらけ」、下は塗り物)と湯漬け（白飯に白湯をかけた物）に香の物3切れ（「身切れ」の意であるという）、塩、味噌の肴と逆さ箸が添えられる（切腹人にとってこの世で最後の食事となる）。 - Wikipedia日英京都関連文書対訳コーパス

Alternatively, this manufacturing method of the lacquered chopsticks includes the preparation step of preparing the chopstick materials, the paint coat formation step of dipping the tips of the chopstick materials in the resin paint, pulling them up and forming the paint coats at the tips of the chopstick materials, and the drying step of drying and hardening the paint coats.例文帳に追加

また、本発明の塗り箸の製造方法は、箸素地を準備する準備工程、該箸素地の先端部を樹脂塗料中に浸漬した後引き上げ、該箸素地の先端に塗料溜まりを形成する塗料溜まり形成工程、該塗料溜まりを乾燥して硬化させる乾燥工程、を含むことを特徴とする。 - 特許庁

The technique which is described as a tradition harking back to a time when FUJIWARA no Yamakage cleaned carp is revived by a performer in a lacquered hat and hitatare (samurai's large square-cut coat with cord laced sleeve edges) cutting and trimming such material as carp, sea bream, and bonito without touching the fish by using only a kitchen-knife and manabashi (type of long chopsticks used in the preparation of fish), which is sometimes dedicated on ritual occasions throughout Japan.発音を聞く 例文帳に追加

藤原山蔭が鯉をさばいて以来の伝統と言われる技法を烏帽子・直垂をまとった姿で再現し、庖丁と真魚箸（まなばし）のみを用いて、鯉・鯛・鰹などの素材に一切手を触れることなくさばいていくもので、各地の神事などで奉納されることがある。 - Wikipedia日英京都関連文書対訳コーパス