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



Kyushu is a region where pepper is called pepper, and in the southern part of it, there is the name Kouregusu, or Koma pepper.


In other parts of the country, from the part of the Tokaido to the whole of Hokuriku and Ou, Namban or the number is the red peppercorn.


The area called capsicum is less than two-fifths of the whole country.

ツブカラシ 会津地方では、蕃椒をもとカラシと呼んでいた。

Tubu Karashi In the Aizu region, it was called Karashi because of the pepper.


On the other hand, it is said that the one that corresponds to the standard word mustard is particularly called Tsubara-karashi (New Edition Fudoki).

アキビアブラ 秋田県|鹿角地方では、「あけび」の種子から油を搾って食用にした。

Akibiabura Akita Prefecture | In the Kazuno region, oil was squeezed from the seeds of "Akebi" for edible use.


During the New Year holidays, this oil was used to make a deep-fried dish for the Buddha (Vol. 2, Vol. 2).

メダレ 以前の食塩は製し方が粗末で「にがり」が多くこれを貯蔵することが容易でなかった。

Before the medare, salt was poorly prepared and had a lot of "nigari," making it difficult to store.


In the Echigo region, salt was placed in a salt tank on a salt tank made of wood, and the soup stock that accumulated at the bottom was called medare.


The use of medare was to put it in clay wrapped in a mortar, or apply it to Koisuki for snow removal to prevent freezing of snow, or apply it to athlete's foot repellent of the skin, but for edible use it is used for manufacturing tofu. It seems that they used.

スマシ 現在は醤油で調えた汁だけがスマシで始めから澄んでいるのだが、以前は濁った汁を澄ましたものが醤油であって、味噌と醤油とは本来は別々のものでなかったのである。

Sumasi: Currently, only soup prepared with soy sauce is clear from the beginning, but in the past, the cloudy soup was soy sauce, and the miso and soy sauce were not originally separate. ..


Or, it seems that some miso with a little water content was added from the beginning to remove this sushi, but usually, the miso is diluted with water and then a cloth bag is pierced twice to make osmashi soup. ing.


In northern Akita Prefecture, etc., the bag is called Sumabukuro, and a kind of bamboo basket called miso strainer seems to have been made for that purpose.


However, with this alone, it is not possible to make shades free like soy sauce today.


So, there was a method called tamari now, in which a long thin bamboo sash was put into a miso tub, and on Buddhist affairs day, etc., it was pumped out and used.


The fact that the soy sauce shop is called the Tamari shop in the Chubu region still means that this method has continued for a long time.

シラトリ 醤油の表面に浮ぶ白い黴を、上方ではシラトリまたはシラトという者が多い。

Shiratori The white mold that floats on the surface of soy sauce is often called Shiratori or Shirat above.


From the Kanto region to the Ou region, this is called chicken fillet.


I don't know the word source, but it seems that chicken and shirato were originally one word.


It is a messy example, but 虱 is called a lice, and its insect cub is called a kiss, and in Tohoku it is not uncommon to pronounce lice a lice.

コシ 鹿児島附近では黴も麹もともにコシといい、またいろいろの皮膚の病にもコシ・コセカキ・コシキヤマイという語がある。

Koshi In the vicinity of Kagoshima, both mold and koji are called koshi, and various skin diseases have the words koshi, kosekaki, koshikiyamai.


It may not have been the name from the beginning to write koji as kauji in the present pseudonym.


The independent origin of each word is unthinkable.

トモゲ 岡山方言に、トモゲは麹の種のことだと報じている。

Tomage: The Okayama dialect reports that moss refers to koji seeds.


Tomo will all become koji when this seed is mixed with rice, so the word tomo may be the same in the sense of making it a companion, but the word ge is still unknown.


Or is it the old language of Koji?


The making of koji before was more mysterious than it is now. For example, like Timoyashi on Iki Island (folklore 1 vol.8), each house has its own oral tradition, letting you come to the nature of yeast in the air. Was there.


The so-called Tomage experience was thus an advance in food culture.

アマカス 甘酒はもとは堅練りが普通であったらしい。

Amakas Amazake seems to have been normally hardened.


In eastern Japan, this is popularly referred to as the "rice cake" or "rice cake".


One example is the method of making amazume from the Oga Peninsula in Akita Prefecture. However, after boiling rice in kemeshi (rice porridge) and putting it in a jar, stir it with the same amount of koji and cover it with something else. It is said to be eaten after about a day (farmer's daily record).


It is common to dilute it in water and drink it, but at the old festival in Suwa, it was recorded that it was wrapped in leaves and served.

アマリ 酢をアマリということは、上方では夜分の忌言葉として残っているだけだが(民俗学四巻六号など)、中国・九州に行くとこれが普通の名であり、鹿児島県と南の島々ではまたアマンともいっている。

Amari Vinegar is the only word left over in the upper part of the night (Folkology No. 4, Vol. 6, etc.) Then it is also called Aman.