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



It is said that it should be stored after it is dried sufficiently, and when spring side foods become scarce, it will be boiled in hot water (Osaka Folklore Bulletin Bulletin 10).


In Tosa, most of them are said to be mochi and eaten, but there is also yakiri-dried, which is steamed once before being cut and used as a substitute for sweets.


The word hoshka is generally used as the name for dried fertilizer for fertilizers, so some people may think of it as misuse, but in fact, hoshka is a very new name for fertilizer, and its origin is clear. Not.

カチイモ 静岡県|気多の山村などでカチ芋というのは、普通の里芋、この辺でエゴ芋というものの乾したのである。

Kachiimo Shizuoka Prefecture | In potato villages such as Kachiimo, the normal potatoes are normal taros, and the ego potatoes around here are dried.


First, it was steamed once, put on a fire shelf and dried sufficiently, and then was mashed with a mortar to remove the rind.


It was stored in bales, and it was the main food for the local people until fifty years ago.


Even now, some solid homes continue to do this.

ケイモ 宮崎県の一部には、里芋をそう呼ぶ処がある。

Keimo In some parts of Miyazaki Prefecture, there is a place to call taro.


Keimo's ke is for the hare, that is, for everyday use, which makes us speculate that it was not just a side dish before.

ワンナ 千葉、茨城二県の農村で、芋殻一名ズイキの乾したのをワンナといっている。

Wanna In the farm villages of Chiba and Ibaraki prefectures, Iwana refers to the dried potatoes of the potato shell.


Nowadays, no one knows the original word, but I think it's a split vegetable.


Among many na, this is the only name from the time it was torn and thinned and eaten.


Around Kasaoka in Binchu, the most post-partum food was a mixture of white miso soup with squid, which was called warina, and was said to have the effect of bleeding old blood.


Even in the Taiji area of Kumano in Kishu, we always offer the miso soup containing this split vegetable and whale skin to the offering of this Shinto festival on October 15th.


Wanna is probably not limited to those that can be dried and stored, but it seems that it was used more widely in the past.

イモジ 里芋の茎を蔭乾しにしたものを、信州下伊那地方ではイモジという。

Imoji In the Shimoina district of Shinshu, the dried taro stems are called imoji.


Around May, when vegetables are scarce, they are served as miso and eaten (Japanese Agricultural Magazine Vol. 13, No. 13).


It can be thought that the stem standing is a kind of spider, but imoji used to be a hanging house.


Perhaps this name was used to try to distract the abundance of food.


There are also some poems played by the founder playing with Oimoyasan.

ダツ 愛知県の市郡から飛騨にかけて、芋殻すなわち里芋の茎をダツといっている。

Datu: From the city of Aichi Prefecture to Hida, the stalks of potatoes, or taro, are called datu.


The origin of the name is still unknown.

フワイ 喜界島では今でも芋田があって田芋を作っている。

Fuwai Kikaijima is still home to potatoes, making it.


Imochi is also a regular food on May 5th, but it seems that one of the purposes of cultivation is to use the stem as food.


This sweet potato stem is called wai (the same island food diary), and it is also seen as a diversion of kuwai (that is, a kindergarten).

タホド 津軽では慈姑を田ホドといっている。

Tahod In Tsugaru, the name of the kid is Tahod.


Many people have never seen wild potatoes in the wild, but in Awa's Kenzan area and other mountain villages, the memories of digging and eating them were new, and it can be said that they were almost completely destroyed by potatoes.


In the Tohoku Urikohime old tale, there is usually an article that digs the hod of grandpa and grandma and feeds it.

ギワ 黒くわいというものの別名、まだ実物を見ていない。

Giwa: Another name for black walnut, I have not seen the real thing yet.


There are regions where children dig and eat the bulbs (Okayama dialect).

ツシダマ 阿波の祖谷山で、菎蒻玉のことをそういっている。

Tsushidama: I mentioned the konjac balls at Iwayama in Awa.


I think this is also a kind of wild.

チブシ 箒草の実というが、あるいは特に食用に適した一種があるのかも知れない。

Chibushi is known as broomgrass, or there may be one that is particularly suitable for food.


Although the word "jimiko" is written in the letters, it is a letter that is not addressed to anything at all, and probably it is a feeling that it touches the teeth and makes it smooth.


In Tohoku, it's a popular food, and it is boiled in miso or seasoned with wasabi soy sauce or grated daikon radish and placed on rice to eat.


It is an error to say that it is limited to a narrow area such as Sannohe-gun (Travel and Legend Volume 9, No. 4), and the names are gradually different depending on the land.


When you come to the south of Akita Prefecture, this is called Thonburi.


There is also a story that if you boil thonburi for seven days and seven nights, it will grow to the size of a horse's eyeball, so it is likely that you will boil it and eat it.