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



It seems that modern-day invention used skewers to avoid the hassle of drying small fish one by one.

イリボシ 汁の調味料に使う小魚を、イリコまたは炒り乾しという処は多い。

Iriboshi There are many places where small fish used for seasoning are dried or roasted and dried.


It's also called niboshi because it's boiled once with a little water and strong heat and dried.


The name Kowaijaco is widely used upward, but the word Hara is still uncertain.

イリガラ 大阪とその附近では、鯨の肉の油を取ったあとを、古くから炒り殻といっていたが(浪花聞書)、本来はこれだけには限らなかったらしく、東北は石巻・大槌などでも、田作りの名をもつゴマメという小魚の乾したのをただガラと呼んでいる。

In Irigara Osaka and its vicinity, it has long been said that after the oil of whale meat was removed, it was called roasted husk (Namihanamonsho). The dried small fish called sesame is called a gala.


From the shell, it is probably the name after the fact that it came to squeeze the oil of fish lanterns.

ニガイ 甲府・韮崎あたりの名物として知られている煮貝は、富士川の水運を利用して入って来たものだが、まだその蚫の生産地はどこであるか知らぬ。

Nigai, known as a specialty of Kofu and Nirasaki, came in using the water transportation of the Fuji River, but I do not yet know where the oysters are produced.


Tokushima Prefecture | On a commercial ship in the Kaifu region, it is remembered that oysters were collected over a certain area in Oki and boiled shellfish were made and brought.


It seems to be one of the old storage methods.

チギリ 血切りか、魚類を割き血を洗わずにそのまま塩漬にしたもの、播磨でも土佐でもともにこの名がある。

Chigiri, either blood-sliced or fish that has been salted as it is without washing the blood and has this name in both Harima and Tosa.

ツケドミ 信州の山村にも知れ渡った食物、いわゆる四十物(アイモノ)の一つ、長鰯を粉糠と塩とで漬けたもので、主として越後|西頸城の海浜から、歩荷の肩で運び入れられた(郷土一巻四号)。

Tsukedomi: One of the so-called forty-something foods (Aimono) known in the mountain villages of Shinshu, pickled sardines with powdered rice bran and salt, and carried mainly by Echigo | It has been put in (No. 1 of Vol. 1 of the native district).


In Echigo, this is also called Nashimono.


It is a strange word, but it means food when there is no fish, and it seems to be the same name as a compound.


Instead of washing the rice bran of Tsudomi, I baked it and ate it together.


In Tokyo, there is an era when sardines with sardines are used instead of millet.


I eat this without pickling it with vinegar, but it is similar in that I also eat pickled ingredients.


This is what happened with vinegar, and salt fish did not originally wash away the salt.


Our eating habits are changing a lot.

キリゴミ 東北ではほぼ一般に、いわゆる塩辛を切込みといっている。

Kirimigo: In Tohoku, so-called salted seaweed is generally called a cut.


This is also an example of eating both fish and pickled vegetables.


On Sado Island, only salted squid is said to be Kirigome, but this is normal because it is a mixture of salt, koji and squid cotton, with raw squid cut into small pieces and fermented in a bottle. It is different from the manufacturing method of, but it is very close to what is called black making.

ハラスマイ 奥州の気仙地方で塩辛または「ひしお」のことだという。

Harasumai It is said to be salted or "hishio" in the Kesen region of Oshu.


The word source is unknown.

ニトリ 鰹節を作るときに、釜で煮た煮汁の底に沈澱したもの。

Nitori: The one that settled to the bottom of the broth that was boiled in a pot when making bonito flakes.


Collect and add flavor to serve as a side dish of sake (Awa's words).


In the same region, it seems that drinking and stealing is also the same thing, this is the advertising naming of the merchant, and there are many unusual names of that kind now.


ツトクズシ 巻蒲鉾のことを、肥前の唐津などではそういう。

Tsukudukuzushi is the kind of thing called "Kamaboko" in Karatsu in Hizen.


A kudzu is a boiled kudzu that is generally collected by hitting fish meat, that is, a kamaboko in the east, because it is wrapped in bracts.


The name "Kamaboko" may have also been given to the shape of the ears of the kamaboko, so this is what Chikuwa is called.


That's why the West says this is it.


A small improvement such as putting a kudzu on a board was also a manifestation of a new culture.

ハシトウフ 豆腐の粕を取らずに堅めて作ったものを、喜界島ではなぜかハシ豆腐という。

Hashitofu is made hardened without removing the tofu lees, and for some reason on Kikaijima it is called hash tofu.


Originally, it was often made during yasho and farming times (meal diary).


Overall, the tofu in the Southwest region is still firm, and I often see it hung in a cross with a straw.


Maybe I use a lot of salt and strain it with a loose cloth bag.


Until recently, in the city, the name "Silk Tofu" was used.


Tofu, which is close to the current Kuzuyu, is a new phenomenon.

ヒユシ 豆腐を厚みに切って油で揚げたものを、鹿児島附近でヒユシというのは、多分ヒリョウズのR子音脱落であろう。

Hiyu: Tofu cut into thick pieces and fried in oil near Kagoshima is probably the loss of R consonants from Hiryozu.


However, the origin of the so-called flying dragon head is unknown, and it is likely that this is called a vocabulary word.


Is Gunmodoki the product name in Tokyo?


It may have been because "modoki" is "a similar thing" or when it tastes like geese.