Translation
en
Default locale
de
Fallback locale
Messages
Defined 72
These messages are correctly translated into the given locale.
| Locale | Domain | Times used | Message ID | Message Preview |
|---|---|---|---|---|
| en | messages | 3 | recipe_info.servings | Serving(s) |
| en | messages | 2 | recipe_info.calories | Calories |
| en | messages | 1 | nav.title | Navigation |
| en | messages | 1 | nav.about-ryukoch | About RyuKoch |
| en | messages | 1 | nav.recipe | Recipes |
| en | messages | 1 | nav.reviews | Reviews |
| en | messages | 1 | nav.blog | Blog |
| en | messages | 1 | nav.travel | Travel |
| en | messages | 1 | nav.basics | Basics |
| en | messages | 1 | nav.faq | FAQ |
| en | messages | 1 | header.ratings.based_on | based on |
| en | messages | 1 | header.ratings | Reviews |
| en | messages | 1 | header.ratings.updated | Updated |
| en | messages | 1 | recipe_info.ingredients.title | Ingredients |
| en | messages | 1 | recipe_info.ingredients.utensils | Utensils |
| en | messages | 1 | recipe_info.ingredients.affiliate_link_note | *Affiliate link: If you buy the linked product, we receive a small commission. There are no additional costs for you and you support our blog. We are very grateful and hope you enjoy cooking and eating (^_^) |
| en | messages | 1 | recipe_info.recipe_information | Recipe Information |
| en | messages | 1 | recipe_info.vegetarian | Vegetarian |
| en | messages | 1 | recipe_info.vegan | Vegan |
| en | messages | 1 | recipe_info.lactose | Lactose |
| en | messages | 1 | recipe_info.gluten | Gluten |
| en | messages | 1 |
recipe_info.calories_per_serving
[ "%calories_per_serving%" => 1 ] |
Calories for 1 serving/s. |
| en | messages | 1 | recipe_info.difficulty | Difficulty |
| en | messages | 1 | recipe_info.cuisine | Cuisine |
| en | messages | 1 | recipe_info.spiciness | Spiciness |
| en | messages | 4 | recipe_info.not_spicy | Not Spicy |
| en | messages | 1 | recipe_info.category | Category |
| en | messages | 1 | recipe_info.preparation_time | Preparation time |
| en | messages | 1 | recipe_info.cooking_time | Cooking Time |
| en | messages | 1 | recipe_info.total_time | Total Time |
| en | messages | 1 | recipe_info.keywords | Keywords |
| en | messages | 1 | recipe_info.original_characters | Original Characters |
| en | messages | 1 | recipe_info.no_responsibility | No responsibility can be taken for this information |
| en | messages | 1 |
cooked.title
[ "%cooked_amount%" => 5 ] |
5 have already made this dish! |
| en | messages | 1 | cooked.your_name | Your Name |
| en | messages | 1 | cooked.submit | Submit |
| en | messages | 1 | recipe_info.preparation | The preparation |
| en | messages | 1 | index-content.title | Table of contents: |
| en | messages | 1 | sidebar.social_media.title | Ryukoch on social media |
| en | messages | 1 | sidebar.welcome.title | Welcome to RyuKoch! |
| en | messages | 1 | sidebar.welcome.author | Ryusei Hosono |
| en | messages | 1 | sidebar.welcome.text | I am a passionate food and travel blogger and show you the diversity of Japanese cuisine and culture. On my blog you will find authentic recipes, exciting blog posts and travel tips. |
| en | messages | 1 | sidebar.welcome.btn | Learn more about RyuKoch |
| en | messages | 1 | sidebar.facebook_group | FacebookGroups - Japanese Cooking & Recipes (German) |
| en | messages | 1 | sidebar.mattzip | For Korean cuisine, please go to Mattzip! |
| en | messages | 1 | comments.title | Comments |
| en | messages | 1 | comments.write_comment.title | Write a comment now |
| en | messages | 1 | comments.write_comment.placeholder.comment | Comment* |
| en | messages | 1 | comments.write_comment.placeholder.name | Your name* |
| en | messages | 1 | comments.write_comment.placeholder.email | Your e-mail address |
| en | messages | 1 | comments.write_comment.placeholder.captcha | What is six plus six?* |
| en | messages | 1 | comments.write_comment.rating.five | Great! |
| en | messages | 1 | comments.write_comment.rating.four | Good |
| en | messages | 1 | comments.write_comment.rating.three | Ok |
| en | messages | 1 | comments.write_comment.rating.two | Well |
| en | messages | 1 | comments.write_comment.rating.one | Bad |
| en | messages | 1 | comment.privacy_policy | Privacy policy |
| en | messages | 1 | comment.mandatory_fields | Mandatory fields |
| en | messages | 1 | comment.submit | Submit |
| en | messages | 1 | sidebar.rating_box | Rate this post |
| en | messages | 1 | sidebar.rating_box.error | There was an error submitting your review. |
| en | messages | 1 | footer.interesting_links.title | Interesting links |
| en | messages | 1 | footer.home | Home page |
| en | messages | 1 | footer.japanese-recipe | Japanese recipes |
| en | messages | 1 | footer.travel_blog | Travel blog |
| en | messages | 1 | footer.jobs | Jobs |
| en | messages | 1 | footer.legal.title | Legal matters |
| en | messages | 1 | footer.imprint | Imprint |
| en | messages | 1 | footer.privacy | Privacy policy |
| en | messages | 1 | footer.contact.title | Contact us |
| en | messages | 1 | footer.contact.email | E-Mail (info@ryukoch.de) |
| en | messages | 1 | footer.captcha | *This website is protected by reCAPTCHA and is subject to the <a href="https://policies.google.com/privacy" class="text-decoration-underline" target="_blank">privacy policy</a> and <a href="https://policies.google.com/terms" class="text-decoration-underline" target="_blank">terms of use of Google</a>. |
Fallback 0
These messages are not available for the given locale but Symfony found them in the fallback locale catalog.
No fallback translation messages were used.
Missing 3
These messages are not available for the given locale and cannot be found in the fallback locales. Add them to the translation catalogue to avoid Symfony outputting untranslated contents.
| Locale | Domain | Times used | Message ID | Message Preview |
|---|---|---|---|---|
| en | messages | 1 | Hiroshima-style Okonomiyaki | Hiroshima-style Okonomiyaki |
| en | messages | 2 | Japanese Pizza | Japanese Pizza |
| en | messages | 1 | <div> <ol> <li> <p>In a large bowl, combine flour, salt, and sugar.</p> </li> <li> <p>Add water or broth to the dry ingredients. Stir until well combined.</p> </li> <li> <p>Cover the bowl with plastic wrap and let it rest in the refrigerator for at least one hour.</p> </li> <li> <p>Remove the core from the cabbage and chop the cabbage and onions.</p> </li> <li> <p>Cut the pork belly or bacon slices in half and set aside.</p> </li> <li> <p>Heat a large non-stick griddle pan. Pour the batter onto it. Form a thin crepe with a nice round shape. The diameter of the crepe should be about 20 cm.</p> </li> <li> <p>Sprinkle the batter with Katsuobushi (bonito flakes) and place the cabbage, onions, and bacon on top.</p> </li> <li> <p>Pour 1 tbsp of batter over it (this acts as a glue). Using two spatulas on each side, flip it gently and quickly. Turn the heat to around 200°C to cook the meat. When the pork belly is no longer pink, turn the heat down to around 170°C and slide the Okonomiyaki to the side. If you are using a small pan, heat another pan.</p> </li> <li> <p>Place the noodles (Yakisoba) in the new pan or on the "free space" on the Teppan. Add 1 to 2 tablespoons of Okonomi sauce and form the noodles into a round shape that matches the size of the crepe. Now lift your Okonomiyaki onto the noodles using two spatulas.</p> </li> <li> <p>Heat the oil and beat the eggs. Quickly spread them to the same size as the Okonomiyaki.</p> </li> <li> <p>Before the egg is fully cooked, place the Okonomiyaki on top of the egg. Once cooked, flip the Okonomiyaki over with the two spatulas one last time.</p> </li> <li> <p>Now it's time to season everything with Okonomi sauce and mayonnaise and finally serve your Okonomiyaki. If you like, you can also garnish your Okonomiyaki with green onions and Beni Shouga.</p> </li> <li> <p>Ittadakimasu! Bon Appetit!</p> </li> </ol> </div> | <div> <ol> <li> <p>In a large bowl, combine flour, salt, and sugar.</p> </li> <li> <p>Add water or broth to the dry ingredients. Stir until well combined.</p> </li> <li> <p>Cover the bowl with plastic wrap and let it rest in the refrigerator for at least one hour.</p> </li> <li> <p>Remove the core from the cabbage and chop the cabbage and onions.</p> </li> <li> <p>Cut the pork belly or bacon slices in half and set aside.</p> </li> <li> <p>Heat a large non-stick griddle pan. Pour the batter onto it. Form a thin crepe with a nice round shape. The diameter of the crepe should be about 20 cm.</p> </li> <li> <p>Sprinkle the batter with Katsuobushi (bonito flakes) and place the cabbage, onions, and bacon on top.</p> </li> <li> <p>Pour 1 tbsp of batter over it (this acts as a glue). Using two spatulas on each side, flip it gently and quickly. Turn the heat to around 200°C to cook the meat. When the pork belly is no longer pink, turn the heat down to around 170°C and slide the Okonomiyaki to the side. If you are using a small pan, heat another pan.</p> </li> <li> <p>Place the noodles (Yakisoba) in the new pan or on the "free space" on the Teppan. Add 1 to 2 tablespoons of Okonomi sauce and form the noodles into a round shape that matches the size of the crepe. Now lift your Okonomiyaki onto the noodles using two spatulas.</p> </li> <li> <p>Heat the oil and beat the eggs. Quickly spread them to the same size as the Okonomiyaki.</p> </li> <li> <p>Before the egg is fully cooked, place the Okonomiyaki on top of the egg. Once cooked, flip the Okonomiyaki over with the two spatulas one last time.</p> </li> <li> <p>Now it's time to season everything with Okonomi sauce and mayonnaise and finally serve your Okonomiyaki. If you like, you can also garnish your Okonomiyaki with green onions and Beni Shouga.</p> </li> <li> <p>Ittadakimasu! Bon Appetit!</p> </li> </ol> </div> |