All translations

Enter a message name below to show all available translations.

Found 2 translations.

Name	Current message text
^h English (en)	== Types == {{main\|List of tteok varieties}} ''Tteok'' is largely divided into four categories: ''"steamed tteok"'' ({{Korean\|hangul=찌는 떡\|labels=no}}), ''"pounded tteok"'' ({{Korean\|hangul=치는 떡\|labels=no}}), ''"boiled tteok"'' ({{Korean\|hangul=삶는 떡\|labels=no}}) and ''"pan-fried tteok"'' ({{Korean\|hangul=지지는 떡\|labels=no}}). The steamed tteok is made by steaming rice or [[glutinous rice]] flour in ''"siru"'' ({{Korean\|hangul=시루\|labels=no}}), or a large [[earthenware]] [[steamer (appliance)\|steamer]], so it is often called ''"sirutteok"'' ({{Korean\|hangul=시루떡\|labels=no}}). It is regarded as the basic and oldest form of ''tteok''. Pounded ''tteok'' is made by using a pounding board or mortar after steaming it first. In making pan-fried tteok, the rice dough is flattened like a [[pancake]] and pan-fried with vegetable oil. Shaped ''tteok'' are made by kneading dough with hot water, then shaping it into balls.
^h Japanese (ja)	==種類{{Anchor\|Types}}== {{main/ja\|List of tteok varieties/ja}} トックは、主に以下の4つのカテゴリーに分けられる: 「蒸し餅」（{{Korean\|hangul=찌는 떡\|labels=no}}）「つき餅」（{{Korean\|hangul=치는 떡\|labels=no}}）「茹で餅」（{{Korean\|hangul=삶는 떡\|labels=no}}）「焼き餅」（{{Korean\|hangul=지지는 떡\|labels=no}}）蒸し餅は、米粉や[[glutinous rice/ja\|もち米粉]]を「シル」（{{Korean\|hangul=시루\|labels=no}}）という大型の[[:en:earthenware\|土器製]][[steamer (appliance)/ja\|蒸し器]]で蒸して作られるため、しばしば「シルットック」（{{Korean\|hangul=시루떡\|labels=no}}）と呼ばれます。これはトックの最も基本的で古い形態と考えられている。つき餅は、最初に蒸した後に、つき板や臼を使ってつく。焼き餅を作る際は、餅の生地を[[pancake/ja\|パンケーキ]]のように平らにして、植物油でフライパンで焼く。形を整えるトックは、生地を熱湯でこねてから、丸い形に成形して作られる。