{"{0} days":"{0}日","{0} m³":"{0} m³","{0} plants in {1} rows":"{1}列に{0}株","A tank this size catches it all":"このサイズのタンクならすべて貯められます","A year's rain lasts":"1年分の雨水でまかなえる期間","American Council on Exercise categories":"American Council on Exerciseの区分","Asphalt shingles":"アスファルトシングル","at the daily use you entered":"入力した1日の使用量の場合","Athletes":"アスリート","Average":"平均","Bed area {0} {1}². Plants keep half a spacing clear of each edge.":"植床面積は{0} {1}²。各辺から間隔の半分を空けて植えます。","Bed length ({0})":"植床の長さ（{0}）","Bed width ({0})":"植床の幅（{0}）","Beef, bison, veal, goat, and lamb":"牛肉、バイソン、仔牛肉、ヤギ肉、ラム肉","Body fat":"体脂肪","Body fat calculator":"体脂肪計算機","Casseroles, with or without meat":"肉入りまたは肉なしのキャセロール","Chicken, turkey, and other poultry: whole, pieces, ground, giblets, and stuffing":"鶏肉、七面鳥、その他の家禽：丸ごと、切り身、ひき肉、内臓、詰め物","Clams, oysters, and mussels":"アサリ、カキ、ムール貝","Clay or concrete tiles":"粘土瓦またはコンクリート瓦","Collected in a year":"1年間に集められる量","Cook to at least {0}":"少なくとも{0}まで加熱する","Cook until the flesh is pearly or white, and opaque.":"身が真珠色または白色になり、不透明になるまで加熱します。","Cook until the shells open.":"殻が開くまで加熱します。","Cook until the yolk and white are firm.":"卵黄と卵白が固まるまで加熱します。","Each millimetre of rain on a square metre of roof is a litre of water, and each inch on a square foot is 0.623 US gallons; the roof material decides how much reaches the gutter. Measure the area the roof covers on the ground, not its sloping surface. Rain falls unevenly through the year, so a tank big enough for one heavy rain catches most of it. Check local rules before using rainwater for drinking.":"屋根1平方メートルに降る雨1ミリメートルは1リットルの水に相当し、1平方フィートに降る雨1インチは0.623 US gallonsに相当します。雨どいに届く量は屋根材によって変わります。斜面の表面積ではなく、地面に投影した屋根の面積を測ってください。雨は年間を通して均等には降らないため、大雨1回分を貯められるサイズのタンクがあれば、その大部分を集められます。雨水を飲用に使う前に、地域の規則を確認してください。","Egg dishes, such as frittata and quiche":"フリッタータやキッシュなどの卵料理","Eggs":"卵","Enter a bed size and a spacing smaller than the bed.":"植床のサイズと、植床より小さい間隔を入力してください。","Enter the roof area and the yearly rainfall.":"屋根の面積と年間降水量を入力してください。","Essential fat":"必須脂肪","Fat mass":"脂肪量","Female":"女性","Figures from the US government's chart at FoodSafety.gov, which matches USDA. Push the thermometer into the thickest part, away from bone, fat, and gristle. Resting means leaving the meat for the stated time after cooking, while its temperature stays up and finishes the job. Colour and juices are not reliable signs.":"USDAの基準と一致する、米国政府のFoodSafety.govの表に基づく数値です。温度計は骨、脂肪、筋を避け、最も厚い部分に差し込んでください。「休ませる」とは、加熱後も肉の温度が保たれて調理が進む間、指定された時間そのまま置くことです。色や肉汁は信頼できる判断材料ではありません。","Fish, whole or fillet":"魚（丸ごとまたはフィレ）","Fitness":"フィットネス","Flat roof (membrane or concrete)":"陸屋根（膜材またはコンクリート）","Food":"食品","From one heavy rain":"大雨1回分","Gravel roof":"砂利屋根","Green (planted) roof":"緑化屋根","Ground meat and sausage":"ひき肉とソーセージ","Ham":"ハム","Hams cooked and packaged in USDA-inspected plants: 140°F (60°C).":"USDA検査済み施設で加熱・包装されたハム：140°F (60°C)。","Height ({0})":"身長（{0}）","Hips":"ヒップ","Hips at their widest ({0})":"最も幅の広い位置のヒップ（{0}）","in {0} rows":"{0}列","inches":"インチ","Layout":"配置","Lean mass {0}":"除脂肪量{0}","Leftovers and casseroles":"残り物とキャセロール","Leftovers, any type":"あらゆる種類の残り物","Male":"男性","Measure with a soft tape, snug but not pressing into the skin, and take the average of three readings. Men measure the waist across the navel; women at the narrowest point, and the hips at the widest. The Navy method is usually within 3 to 4 percentage points of a laboratory measurement; it is a guide, not a diagnosis.":"柔らかいメジャーを肌に食い込ませないよう適度に密着させて測り、3回の測定値の平均を取ってください。男性はへその位置でウエストを測定し、女性は最も細い位置でウエストを、最も幅の広い位置でヒップを測定します。海軍方式は通常、研究室での測定値との差が3〜4パーセントポイント以内ですが、あくまで目安であり、診断ではありません。","Metal roof":"金属屋根","Minimum internal temperature":"中心部の最低温度","Neck ({0})":"首（{0}）","Not yet: keep cooking and check again in the thickest part.":"まだです：加熱を続け、最も厚い部分をもう一度確認してください。","Obese":"肥満","on a large area":"広い面積で","One heavy rain ({0})":"大雨1回分（{0}）","Or until the flesh is no longer translucent and separates easily with a fork.":"または、身が透き通らなくなり、フォークで簡単にほぐれるまで。","Per square foot":"1平方フィートあたり","Per square metre":"1平方メートルあたり","Plant spacing calculator":"株間計算機","Plants":"株","Pork":"豚肉","Poultry":"家禽","Precooked ham, to reheat":"加熱済みハム（再加熱用）","Print the chart":"表を印刷","Rabbit and venison":"ウサギ肉と鹿肉","Rainfall a year ({0})":"年間降水量（{0}）","Rainwater harvesting calculator":"雨水貯留計算機","Raw eggs":"生卵","Raw ham":"未加熱のハム（生または燻製）","rest {0} min":"{0}分休ませる","Roof":"屋根","Roof area, as seen from above ({0})":"上から見た屋根の面積（{0}）","Safe cooking temperatures":"安全な加熱温度","Safe to eat at this reading.":"この測定値なら安全に食べられます。","Scale":"温度の単位","Seafood":"魚介類","Sex":"性別","Shrimp, lobster, crab, and scallops":"エビ、ロブスター、カニ、ホタテ","Spacing between plants ({0})":"株間（{0}）","Spacing between rows ({0})":"列間（{0}）","Square grid (rows)":"正方形グリッド（列）","Steaks, roasts, and chops":"ステーキ、ロースト、チョップ","The waist must be larger than the neck.":"ウエストは首より大きくする必要があります。","Then let it rest {0} minutes":"その後、{0}分休ませます","Thermometer reading (°{0})":"温度計の測定値（°{0}）","Triangular (offset rows)":"三角形（ずらした列）","Units":"単位","Use the spacing on the seed packet or plant label. In a triangular layout every other row is shifted by half a spacing, so each plant is the same distance from all its neighbours and about 15% more fit on a large area, though in a narrow bed the shifted rows lose a plant each and can hold fewer; rows are easier to weed and water along.":"種袋や植物ラベルに記載された間隔を使ってください。三角形配置では、1列おきに間隔の半分ずつずらすため、各株はすべての隣接株から同じ距離になります。広い面積では約15%多く植えられますが、狭い植床ではずらした列ごとに1株減り、植えられる数が少なくなることがあります。列に沿って除草や水やりをしやすいのも特徴です。","Waist":"ウエスト","Waist at its narrowest ({0})":"最も細い位置のウエスト（{0}）","Waist at the navel ({0})":"へその位置のウエスト（{0}）","Waist plus hips must be larger than the neck.":"ウエストとヒップの合計は首より大きくする必要があります。","Water you use a day ({0})":"1日に使う水量（{0}）","Weight (optional)":"体重（任意）","Wild or farm-raised":"野生または飼育"}