『青空文庫』にある作品を『Google Translate』で英訳してみました。



(Soil incense Vol. 16 No. 2).


Kukitachi, which is said to be in Ochi-gun in Shimane Prefecture, is not only a vegetable that stood in a pot, but also the pickled bean that remains in the hemped halves around March. It was the food of the time.


The vegetables for pickles are generally called hiraguki (grainy bitterness).


The sailor of Noto's Hegurajima is said to be fluffy, which is the vine of Satsuma yam, which is said to be salted or salted into soup stock (Island 2).

カンヅケ いわゆる沢庵漬のことを、九州北部では一般に寒漬とそういう。

Kanzuke is what is called Sawaan-zuke, which is generally called Kanzuke in northern Kyushu.


Nowadays, many vegetables are used for storage after winter, but old vegetables had to be pickled at the end of spring and eaten after a long time.


Even with the same pickles, cold pickles still kept some freshness, so this was also one of the advancements in food culture.

ヤタロウ いったん塩漬にしたものを出して、甘酒の中に酒粕を入れたものへ漬け直すのを、どういうわけでかヤタロウという土地がある(富山市近在方言集)。

Yatarou For some reason, there is a land called Yatarou where salted ones are picked up and then soaked in sake lees in sweet sake (Toyama city dialect collection).


There are various kinds of pickles like this, but it seems that all are new.

トウブンヅケ 大根や茄子を塩少なく漬けたものを当分漬(出雲方言考)、味はよいが長くは貯えられぬ。

Tobunduke: Pickled radish and eggplant with low salt for the time being (Izumo dialect), the taste is good but it can not be stored for a long time.


There are also many places called Tozazuke or Asazuke.


In other words, the main rule was to pickle pickles with salt over the years.

カンダイコ 大根も寒中にいったん煮て、凍らせて乾して貯える風が東北にはある。

There is a wind in Tohoku that daikon daikon is boiled once in the cold, frozen, dried and stored.


This is put in the fruit of spring Saki (Travel and Legend Vol. 9, No. 9).

カケダイコ 正月|歳神様や恵比須大黒様に、掛大根と称して二本、ちょうど掛の魚のように竿に掛けて上げる地方がある(岡山県川上郡など)。

Kakedaiiko New Year | There are two regions, called Kake Daikon, which are used by Toshigami and Ebisu Daikoku (Kawadai-gun, Okayama Prefecture).


One is aesthetics, but originally there was such a short-term storage method in warm regions.


So-called sardine pickled radish is still hung and dried.

ツルクシダイコ また単にツルクシともいうは乾大根のことである(愛知県|碧海郡誌)。

Tsurukushi Daiko, also known as Tsurukushi, refers to daikon radish (Aichi Prefecture | Bikumi-gun magazine).


Depending on the land, this simple method can make something that can be stored.


However, at present, simply speaking of "Tsurukushi" or "Tsurushi" means "dry persimmon".

サキボシ 岐阜県東部などに、乾大根をサキボシという語があるのは(民族一巻三号)、裂き乾しである。

Sakiboshi: In the eastern part of Gifu prefecture, the word “sakiboshi” refers to dried radish (Ethnic Vol. 1, No. 3) as it is ripped and dried.


Instead of cutting into small pieces and drying, it was a small but early modern idea to use the roots of the strains as a single unit for convenient handling.

ミノボシ 大根の切乾しのことだと報ぜられているが(信州上田附近方言集)、起りは美濃乾しまたは蓑乾しであって、やはり一本のままで纏めて乾すように、竪に長く割いたものかと想像する。

Minoboshi is reported to be the dried radish (Shinshu Ueda-komi dialect collection), but the origin is either Mino or Minato, and it is still like a single dry Imagine it was a long time.

タコノテ 山口県の一部で乾大根をそう呼んでいる(阿武郡誌)。

Takonote: In some parts of Yamaguchi prefecture, that is called daikon (Abu-gun magazine).


This is also a play word because it is divided into vertical lines like octopus hands.

ムジン 越中の五箇山では、刻み乾大根をムジンという。

Mujin At Gokayama in Etchu, chopped dried radish is called mujin.


I don't know the word source.

カッポジ 信州でカッポジというのは蕪の切乾しのことである。

Kaposi In Kashu, Kaposi is the cutting and drying of turnips.


I think it's only Kabuto, but I'm not sure.

カンコロ 薩摩薯の切乾しをそう呼んでいる地域は、九州北部から島々にかけてはなはだ弘い。

Kankoro Hiroshi Hanahada is the area that calls Satsuma yam dry and dry from northern Kyushu to the islands.


The origin of the name is still unknown, but it is also considered to be because it is not an old food, or diverted from other things.


In fact, potatoes have the name of Campra yam.


In Satsuma's Itara island, this cutting and drying is known as Coppa, and this name is also well known, but this is the same as that of the hatchet's shavings in Tokyo, but it can also be understood as a leaf.


In the same region, sliced and dried daikon radish is soaked in salt water for a while before cutting, so there are cases where it is called kanzuke, or it can be seen as a name transferred from this direction.


In any case, it is arguable that it was easy to remember and disseminated because the sound of speech was popular.

ホシカ さつま薯を皮のまま切って乾したものを、土佐ではホシカという処がある。

Hoshika Satsuma yam is cut and dried in Tosa, and there is a place called Hoshika in Tosa.


The same name is used around Tenkawa village in Yamatoyoshino county, where the skin is peeled, but it is cut into appropriate thin pieces and dried like hanging radish and kushi persimmon on the eaves. Is in the eye.