餅: 801 Terms and Phrases
- 餅
- sticky rice cake
- mochi rice cake
- Mochisaki
- 草餅
- rice-flour dumplings mixed with mugwort
- Kusamochi (rice-flour dumplings mixed with mugwort)
- Kusa-mochi (grass mochi)
- 掻餅
- mochi cut thin, dried, and baked or fried
- 賃餅
- rice cakes made after the customer has paid for them
- 煎餅
- rice cookie
- Japanese cracker
- wafer
- Rice cracker
- Senbei
- Senbei (rice cracker)
- 切餅
- rice cakes cut into rectangles (usu. eaten on New Year's Da)
- 水餅
- mochi soaked in water (to protect against mold)
- rice cakes preserved in water
- 濃餅
- soup with fried tofu, shiitake mushrooms, carrots, sweet potatoes and daikon flavored with salt or soy sauce and thickened with potato starch
- 尻餅
- falling on one's backside (behind, bottom)
- 餅代
- money to see one over the New Year period
- 餅病
- rice cake disease
- blister blight
- 餅粉
- glutinous rice flour
- sticky rice flour
- 餅子
- dot tiles (in mahjong)
- circle tiles
- 餅網
- grill or grate for toasting rice cakes
- 餅米
- glutinous rice
- Mochigome
- 餅黍
- glutinous millet
- sticky millet
- 柏餅
- rice cakes wrapped in oak leaves
- Kashiwamochi
- Kashiwa-mochi
- Kashiwa-mochi (oak-leaf-wrapped mochi)
- 蓬餅
- rice-flour dumplings mixed with mugwort
- 菱餅
- rhombus-shaped mochi
- Hishi Mochi (red, white, and green lozenge-shaped rice cakes)
- Hishi-mochi (rhombus-shaped mochi)
- 餅花
- New Year's decoration of willow, etc. branches with colored rice balls
- Heika
- Mochibana
- 餅屋
- rice cake shop keeper
- rice cake store (shop)
- 蒸餅
- steamed mochi
- manju
- bread
- 餅餤
- Heian-period pastry made of duck or goose eggs mixed with vegetables boiled and wrapped in mochi which is then cut into squares
- 画餅
- failure
- fiasco
- rice-cake painting
- collapse
- something of little value
- 葛餅
- kudzu starch cake
- Kuzu-mochi (arrowroot mochi)
- Kuzumochi (kudzu starch cake)
- 環餅
- pastry made of dough pulled into various shapes and fried
- 粟餅
- millet dough cake
- millet mochi
- 焼餅
- jealousy
- roasted rice cake
- 供餅
- mochi rice cakes used as offering
- 鏡餅
- mirror-shaped mochi, usu. a pair stacked in order of size with a daidai on top, used as a New Year offering, then cut and eaten on January 11.
- Kagami-mochi
- Kagami-mochi (mirror mochi)
- Kagami mochi
- 欠餅
- mochi cut thin, dried, and baked or fried
- 血餅
- clot
- blood clot
- clotted blood
- 桜餅
- rice cake with bean paste wrapped in a preserved cherry leaf
- Sakuramochi
- 月餅
- mooncake
- disc-shaped confection of wheat-flour dough filled with bean paste, usu. eaten during Autumn in China
- 蓮餅
- lotus root-starch dumpling
- 葩餅
- sweet burdock and miso-bean paste covered with a thin layer of mochi
- 蕨餅
- bracken-starch dumpling
- type of dumpling traditionally made using bracken starch
- Warabi-mochi (bracken mochi)
- 霰餅
- roasted mochi pieces (usu. flavoured with soy sauce, or sweetened with sugar, etc.)
- 餡餅
- mochi rice cake with red bean jam filling
- mochi rice cake covered in red bean jam
- 鶯餅
- mochi filled with red bean paste and topped with green soy flour
- Uguisu Mochi
- お餅
- rice cakes
- pounded mochi rice
- 丸餅
- Maru-mochi (round mochi)
- 索餅
- Sakubei (a kind of Chinese sweet)
- 栃餅
- Tochi-mochi
- Tochi mochi (conker rice cake)
- Tochi mochi (rice cake made with Japanese horse-chestnut)
- 椿餅
- Tsubaki-mochi (a rice cake stuffed with sweet bean paste and coated with camellia leaves)
- Tsubakimochi
- 菱葩餅
- Hishihanabira Mochi (Water Chestnut Petal Sticky Rice Cakes)
- 餅まき
- Mochimaki (an event of scattering rice cakes)
- 大福餅
- rice cake stuffed with sweet bean jam
- 葱油餅
- scallion pancake (chi: cong you bing)
- green onion cake
- 掻き餅
- mochi cut thin, dried, and baked or fried
- 濃餅汁
- soup with fried tofu, shiitake mushrooms, carrots, sweet potatoes and daikon flavored with salt or soy sauce and thickened with potato starch
- 水の餅
- mochi offered when drawing the first water of the year
- 切り餅
- rice cakes cut into rectangles (usu. eaten on New Year's Da)
- 萩の餅
- rice ball coated with sweetened red beans, soybean flour or sesame
- 餅病菌
- rice cake disease bacteria
- blister blight bacteria
- 黄粉餅
- mochi sprinkled with soy flour
- 花弁餅
- sweet burdock and miso-bean paste covered with a thin layer of mochi
- 瓦煎餅
- tile-shaped rice-cracker
- 黄金餅
- millet dough cake
- millet mochi
- 塩煎餅
- rice cracker seasoned with soy sauce
- 供え餅
- offering of mochi rice cakes
- mochi rice cakes used as offering
- 鹿煎餅
- rice crackers for feeding the deer (in Nara)
- 焼き餅
- jealousy
- roasted rice cake
- Yaki-mochi (toasted mochi)
- 重ね餅
- small mochi placed on top of a big mochi
- two things heaped together
- 山椒餅
- mochi with sansho (sichuan pepper)
- 空也餅
- chunky mochi made with half-polished rice, stuffed with red bean paste
- 欠き餅
- mochi cut thin, dried, and baked or fried
- 餅躑躅
- Rhododendron macrosepalum
- Japanese azalea (Rhododendron japonicum)
- renge azalea
- 柚餅子
- sweet yuzu-flavoured steamed dumpling
- 餅倉山
- Mochikurayama
- Mochigurayama
- 餅原駅
- Mochibaru Station (st)
- 揚げ餅
- Age-mochi (fried mochi)
- 凍み餅
- Kogomi-mochi (frozen mochi)
- 宇土餅
- Udo-mochi (mochi in udo)
- 小袖餅
- Koyuzu-mochi (small-citron - small bitter orange- mochi)
- 蘇鉄餅
- Sotetsu-mochi (cycad mochi)
- 牛蒡餅
- Gobo-mochi (burdock-like mochi)
- からみ餅
- Karamimochi (deep-fried rice cakes)
- Karami-mochi (clung mochi)
- 鳥の子餅
- red and white oval rice cakes
- Torinoko-mochi (child-bird mochi)
- 煎餅布団
- thin bedding
- hard bed
- bedding worn flat and hard by usage
- bedding flattened by long use
- 鶴の子餅
- red and white egg-shaped mochi
- 煎餅蒲団
- thin bedding
- hard bed
- bedding worn flat and hard by usage
- 餅いなり
- sticky rice wrapped in deep-fried tofu
- 餅は餅屋
- every man knows his own business best
- one should go to specialists for the best results
- “Every person to one’s trade.”
- 花びら餅
- sweet burdock and miso-bean paste covered with a thin layer of mochi
- Hanabira-mochi (petal mochi)
- Harabira-mochi rice cakes
- 黄な粉餅
- mochi sprinkled with soy flour
- きな粉餅
- mochi sprinkled with soy flour
- きなこ餅
- mochi sprinkled with soy flour
- わらび餅
- bracken-starch dumpling
- type of dumpling traditionally made using bracken starch
- 愛敬の餅
- Heian-period ceremony where a newlywed groom and bride eat a rice-cake on the third night after the wedding ceremony
- 羽二重餅
- Habutae mochi
- mochi smooth and white like habutae silk
- 亥の子餅
- Day-of-the-Boar mochi (made with new grains)
- Inoko mochi (boar dumplings)
- Inoko mochi (a rice cake imitating a little wild boar)
- 安倍川餅
- rice cakes (mochi) with Kinako
- 鹿の子餅
- mochi containing red bean paste
- 三日の餅
- Heian-period ceremony where a newlywed groom and bride eat a rice-cake on the third night after the wedding ceremony
- あぶり餅
- Famous for Aburi mochi (flied rice cakes).
- Aburimochi (scorched rice cake)
- Aburi-mochi
- Aburi-mochi rice cake
- 餡ころ餅
- mochi wrapped with sweet bean jam
- なまこ餅
- Namako-mochi (trepang-like mochi)
- うぐいす餅
- mochi filled with red bean paste and topped with green soy flour
- ソース煎餅
- Sauce Senbei (rice cracker dipped in a sauce)
- 尻餅を付く
- to fall on one's backside
- 尻餅を着く
- to fall on one's backside
- 尻餅をつく
- to fall on one's backside
- land on one’s end
- 三日夜の餅
- Heian-period ceremony where a newlywed groom and bride eat a rice-cake on the third night after the wedding ceremony
- 焼餅を焼く
- to be jealous
- be jealous of
- 春 牡丹餅
- Spring: Botamochi牡丹餅 (literally, 'peony mochi')
- 餅は餅屋。
- Every man to his trade.
- 豆なまこ餅
- Mame-namako mochi (bean-trepand-like mochi)
- 棚から牡丹餅
- receiving a windfall
- having an unexpected piece of good luck
- Tana kara Botamochi (a botamochi falls down from a shelf)
- 棚からぼた餅
- receiving a windfall
- having an unexpected piece of good luck
- 絵にかいた餅
- pie in the sky
- castle in the air
- 絵に描いた餅
- pie in the sky
- castle in the air
- 餅入りみそ汁
- miso soup with rice cakes
- 海苔なまこ餅
- Nori-namako-mochi (see-weed-trepang-like mochi)
- 餅の搗きかた
- How to pound mochi
- 餅屋は餅屋。
- A specialist has his own strength.
- 通称花びら餅。
- The popular name is 'Hanabira Mochi' (flower petal rice cakes).
- 牡丹餅で腰打つ
- Botamochi de Koshi Utsu
- おもな餅の種類
- Main types of mochi
- 鏡餅(餅・橙)
- Kagami-mochi (a round rice-cake and a bitter orange offered to a deity)
- 餅花のいろいろ
- Variations of Mochibana
- 桜餅(道明寺)
- Sakura-mochi (Domyoji)
- 鏡餅に関する風習
- Customs related to kagami-mochi
- 餅つき(餅搗き)
- Mochi-tsuki (mochi pounding)
- おもなつき餅料理
- Typical pounded-mochi dishes
- ムーチー(鬼餅)
- Muchi (oni-muchi: ogre mochi)
- 韓国の餅の一種。
- A kind of Korean mochi
- 羽二重餅、走井餅
- Habutae-mochi, hashirii-mochi
- 現在の煎餅のもと。
- It is the origin of a current rice cracker.
- 柏餅(かしわもち)
- Kashiwamochi (a rice cake which contains bean jam and is wrapped in an oak leaf)
- 餅が入ったうどん。
- Chikara Udon is topped with mochi (rice cake).
- 種類(丸餅・角餅)
- Kind (maru-mochi and kaku-mochi)
- 小豆でつつんだ餅。
- Mochi wrapped in sweet sticky beans.
- 中に餡が入った餅。
- Mochi which has anko (sweet bean paste) in it.
- 焼皮桜餅(長命寺)
- Yakigawa-sakura-mochi (baked-skin cherry mochi) (chomeiji)
- 牡丹餅は米 辛抱は金
- Botamochi wa Kome, Shinbo wa Kane (botamochi is made from rice, patience makes money)
- 磯辺餅(いそべもち)
- Isobe-mochi (seaside mochi)
- その他 - 餅、団子
- Others: mochi (rice cakes), dango (dumpling cakes made of rice or wheat flour)
- 啜り餅(すすりもち)
- Susuri-mochi (sipping mochi)
- あんころ餅・ぼたもち
- Ankoro-mochi or Bota-mochi
- 大福・餡餅(あん餅)
- Daifuku (big luck) and an-mochi (mochi including sweet bean paste in it)
- あんころ餅で有名な地域
- Area famous for Ankoromochi
- 牡丹餅で腰打つ。「諺」
- His bread is buttered on both sides.
- きなこ餅(安倍川もち)
- Kinako-mochi (abekawa-mochi) (roasted-soybean-powdered mochi)
- 道明寺餅(上方風桜餅)
- Domyoji mochi (Kamigata-fu sakuramochi):
- 長命寺餅(江戸風桜餅)
- Chomeiji mochi (Edo-fu sakuramochi):
- 詳細は、亥の子餅を参照。
- Refer to Inoko mochi section for details.
- 玄猪餅(げんちょもち)。
- It is also called 'Gencho mochi.'
- 中国の怪談「餅を買う女」
- Chinese ghost story: A Woman Who Buys Rice Cakes
- 牛蒡を餅でつつんだもの。
- Mochi wrapped burdock.
- 饅頭(最中・饅頭・月餅等)
- Manju (monaka, manju, geppei, etc.)
- 摂津国能勢における亥の子餅
- Inoko mochi cakes in Nose of Settsu Province:
- 午前中に正月用の餅をつく。
- In the morning, priests pound steamed rice into cakes for offerings for the New Year.
- 棚からぼた餅とはこのこと。
- This is what they call a lucky break.
- 「餅を買う女」のあらすじ:
- The plot of 'A Woman Who Buys Rice Cakes' is as follows.
- 雛祭りの際に雛壇に飾る餅。
- Mochi which is put on a doll-displaying stand during the Girl's Festival.
- 煎餅(せんべい、いりもち)
- Senbei (iri-mochi: roasted mochi)
- 大小2つの餅を重ねて供える。
- A small rice cake is placed on top of a larger rice cake for the offering to deities.
- 本尊前は、三重の鏡餅が正式。
- In the hon-sonzen style, the formal manner of display is to use a three-layer kagami-mochi.
- 大福餅(だいふくもち)とも。
- It is also known as daifuku-mochi.
- 絵に書いた餅は食べられない。
- Never confuse art with life.
- 搗いた餅を丸く成形したもの。
- Mochi formed by shaping the pounded mochi into a round shape.
- 栃餅(とちもち)・藁餅など。
- Tochi-mochi (Japanese-horse-chestnut mochi)
- 草餅(くさもち)は、餅の一種。
- Kusamochi is a kind of rice cake.
- 今日、草餅といえば蓬餅を指す。
- The term kusamochi now refers to yomogimochi.
- 生姜砂糖を塗った煎餅 「柴舟」
- Shibafune' (literally 'Firewood boat') is rice crackers coated in ginger sugar.
- 「開いた口に牡丹餅」ともいう。
- Sometimes it is arranged to 'Aita Kuchi ni Botamochi' (a botamochi falls into an opened mouth).
- 葛餅や蕨餅に近い食感の和菓子。
- It is a type of Japanese confectionery having a texture close to that of kuzu mochi (pudding made from arrowroot powder, sugar and water) and warabi mochi (pudding made from bracken starch).
- 竹串にさして炭火であぶった餅。
- Mochi which is produced by being stuck through on a bamboo stick and toasted over a charcoal fire.
- これは「切り餅」とも呼ばれる。
- This is also called 'kiri-mochi' (cut mochi).
- 栃の実を混ぜてついた茶色の餅。
- Brown mochi which is produced by mixing Japanese horse chestnuts into glutinous rice and pounding the mixture.
- 各家は、餅等を渡して終了となる。
- Each house hands over rice cakes and other stuffs, then the event is over.
- 子供の一生に擬えて一升餅で作る。
- This mochi is produced from issho-mochi (1.8 L of mochi) following the issho (the whole life) of a human child.
- 高野豆腐のように寒中に干した餅。
- Mochi dried during the coldest period in winter like koya-dofu (bean curd dried in a cold atmosphere).
- 浄土真宗では、尊前に鏡餅を供える。
- In Jodo Shinshu sect (the True Pure Land Sect of Buddhism), kagami-mochi is offered to sonzen (Shinto and Buddhist deities as well as persons in high positions).
- 磯辺餅と同様な味付けや製法である。
- Dumplings are prepared and seasoned like Isobe rice cake.
- 柏餅を食べる風習は日本独自のもの。
- The custom to eat kashiwamochi on that day is unique to Japan.
- 別種の餅菓子として扱う場合もある。
- There are also cases in which they are treated as a different variety of mochi.
- 菱餅(ひしもち)は、和菓子の一種。
- Hishi mochi is a kind of Japanese confectionery.
- ---柏の葉、菖蒲「柏餅、菖蒲湯」
- Oak leaves for 'Kashiwamochi' (rice cakes wrapped in oak leaves) and iris for 'bathwater with iris petals'
- 餅をアズキでできた餡で包んだもの。
- It is a freshly made rice cake covered with azuki bean paste.
- あぶり餅 - 嵯峨清凉寺などが有名
- Aburi-mochi rice cake - Saga Seiryo-ji Temple is famous for it.
- 主果餅(品官、正七位下相当) 2名
- Kudamono no tsukasa (maker of confectioneries and rice cake products) (honkan, corresponding to Shoshichiinoge [Senior Seventh Rank, Lower Grade]) two members.
- のしもち(延し餅・伸し餅)、切り餅
- Noshi-mochi (spread mochi) and kiri-mochi (cut mochi)
- - ゴーダチーズや鏡餅のような形。
- Shape like a piece of Gouda cheese and Kagami-mochi (a round rice-cake offered to a deity)
- 草餅が使われることが多く色は緑色。
- This mochi is produced using often kusa-mochi, and is green.
- 小豆を煮た汁の中に餅を入れたもの。
- This sweet soup is produced by putting mochi in a soup which is obtained by boiling red beans and is sweetened.
- しとぎ餅(神に奉る餅)をささげた。
- Shitogimochi (rice cakes for a god) were dedicated to a god.
- 五平餅(五兵衛餅、御幣餅、吾平餅)
- Gohei-mochi (this name has some ways of writing in Chinese characters.)
- 餅に梅の果汁とシソを混ぜ込んだ大福。
- Daifuku whose mochi contains plum juice and shiso (perilla).
- 金米糖、金餅糖、糖花とも表記される。
- Konpeito is written in kanji characters such as: '金米糖' (golden rice candy), '金餅糖' (golden cake candy) and '糖花' (flower candy).
- 両者を共に「桜餅」と呼ぶ地方もある。
- In some areas, both types are called 'sakuramochi.'
- 餅つき道祖神(男女の性交を象徴する)
- Steamed-rice-pounding Doso-shin (sexual intercourse is symbolized)
- 彼は餅をすっかり食べたわけではない。
- He didn't eat all of the rice cakes.
- あらやだ、このお煎餅もう湿気ってる。
- Yecch. This rice cracker is soggy.
- 御汁粉・ぜんざい(ぜんざい)・黄粉餅
- oshiruko (sweet red-bean soup), zenzai (baked mochi and an) and kinakomochi (mochi rice cake sprinkled with soy flour)
- 餅米の中に普通の米を混ぜてついた餅。
- Mochi produced by pounding glutinous rice mixed with ordinary rice.
- 塩漬けした柏の葉でくるんだ餡入りの餅
- Mochi that includes sweet bean paste in it and which is wrapped in a salted oak tree leaf.
- 砂糖や水飴を加えて練った柔らかい餅。
- Soft mochi produced by adding sugar and glutinous malt-sugar to glutinous rice and kneading it.
- それが、吉字を使った大福餅に変化した。
- However, the characters were changed to mean 'large happiness rice cake', also pronounced daifuku-mochi, to bring good luck.
- – 粟餅に濃い目の漉し餡をかけたもの。
- - Awa zenzai is made by pouring the thick strained bean paste over mochi made of millet.
- 五徳の上に網を乗せ、餅やキノコを焼く。
- Rice cake and mushrooms can be toasted on a grill placed on the gotoku.
- もち米を蒸して搗く(つく)と餅になる。
- If glutinous rice is steamed and pounded, then it becomes a rice cake.
- また、餅つきは神事としての側面を持つ。
- On the other hand, mochi-tsuki also has an aspect as a Shinto ritual.
- 餅の中に具として餡を入れて包んだもの。
- Mochi which is produced by putting sweet bean paste as an ingredient and wrapping it in mochi.
- かっぺい(「ぺい」は餅)とも呼ばれる。
- It is also called Kappei.
- 無核温餅(さねなきあたたけ):丸い餅。
- Sane naki atatake: round-shaped rice cakes.
- ソンピョン(松餅)というお菓子をつくる。
- Cakes called songpyeon are made.
- また、鏡餅を食すことを「歯固め」という。
- Eating a kagamimochi is also expressed as 'hagatame (strengthening of the teeth).'
- ういろ、外郎餅(ういろうもち)とも言う。
- It is also called Uiro or Uiro-mochi.
- - 餅にエンドウや大豆を混ぜ込んだ大福。
- Daifuku whose mochi contains peas or soya beans.
- 一方、黄金餅は金持ちになれるといわれた。
- On the other hand, Kogane-mochi was said to give you a fortune.
- 静岡県の一部では三角形状の三角餅がある。
- There is a triangular sankaku mochi in parts of Shizuoka Prefecture.
- 拍子木:「チョン!」 伴内が尻餅をつく。
- Hyoshigi (wooden clappers): 'Chon !' and Bannai falls on his bottom.
- やがて、淡紅色の猪の色に似た餅が出来る。
- Then before long, sticky rice colored in boar's rose-pink is made.
- 切り餅と呼ばれるのは延し餅を切ったもの。
- Mochi which is called kiri-mochi (cut mochi) is a piece of mochi which is cut out from noshi-mochi.
- 味付けした鰻と餅米を竹の皮で包んだもの。
- This is seasoned eel and glutinous rice wrapped in bamboo.
- 鏡餅を飾るのは12月28日が最適とされる。
- It is said that December 28th is considered the best time to being displaying kagami-mochi.
- その形からあこや餅とも呼ばれることもある。
- It is also called akoyamochi (lit 'oyster mochi') because of its shape.
- 餅菓子のため早めに消費しなければ硬くなる。
- Since it is a kind of mochi (rice cake), it would become hardened little by little, so it should be eaten early.
- 聖餐式のための聖餅が入れられる容器どれでも
- any receptacle in which wafers for the Eucharist are kept
- 餅にからめて食べたり、和菓子の原料とする。
- Soybean flour is used to dust mochi (rice cake) to make a snack and is used as an ingredient for Japanese confectionery.
- お供えとして大小の丸餅を二段に置いたもの。
- This mochi is formed by a large piece of maru-mochi (round mochi) and a small piece of maru-mochi placed in a two-tier layout as an offering.
- 正月の鏡餅には大熨斗、束ね熨斗が飾られる。
- Big rice cakes used to celebrate a new year in Japan are decorated with onoshi (great noshi) or tabane noshi (noshi bundles).
- ヨモギを混ぜてついた緑色の餅(ヨモギ餅)。
- Green mochi which is produced by mixing mugwort into glutinous rice and pounding the mixture (yomogi-mochi: mugwort mochi).
- 桜餅と異なり、一般に包んでいる葉は食べない。
- Unlike Sakuramochi (rice cake with bean paste wrapped in a salted cherry leaf), it is not common to eat the leaf around it.
- 小正月に食べる場合は鏡開きをした餅をいれる。
- When it is eaten on Koshogatsu, mochi (rice cake) pieces from kagamibiraki (the custom of cutting the New Year's rice cake on January 11) are added.
- また、紅白の餅が使用されるのが一般的である。
- Generally, red and white rice cakes are scattered.
- そのため甘味煎餅(あまみせんべい)とも言う。
- Therefore, it is sometimes called amami-senbei (sweet senbei).
- ナラセ餅(餅花)の小枝を供えるところもある。
- Some offer branches of Narase-mochi (Mochibana) (decorating trees with rice cake).
- 桜餅は、塩漬けの葉桜さくら葉で包まれている。
- Sakuramochi (Japanese sweets consisting of pink rice cake and red bean paste) are wrapped with cherry leaves pickled in salt.
- 餅を搗く時に豆を入れたものは豆大福餅と呼ぶ。
- Daifuku which is made from mochi with beans added when the mochi is pounded is called mame-daifuku-mochi (bean big-luck mochi).
- 餅に青海苔を加えて搗き、なまこ餅にしたもの。
- Mochi produced by pounding glutinous rice added with aonori (green laver) and shaping the pounded mochi into namako-mochi.
- - ヨモギを入れてついた餅を皮にしている大福。
- Daifuku whose mochi contains mugwort.
- 餅(団子・あんころ餅・ぼたもち・安倍川もち等)
- Rice cakes (dumplings, ankoro-mochi, bota-mochi, abekawa-mochi)
- 華束(供笥に小餅を盛ったもの。)は、備えない。
- Kesoku (small rice cakes heaped on a kuge (offering stand)) is not served.
- するとその餅が白い鳥に化して山頂へ飛び去った。
- Then, the rice cake turned into a white bird and flew away to the top of a mountain.
- 餅を焼くということはなく、だるまは登場しない。
- In the festival, people don't grill mochi and Daruma dolls don't appear.
- 祝い肴と餅を揃えれば最低限の正月の祝いができる。
- When mochi (rice cake) is available in addition to the iwaizakana, one can celebrate New Year's Day.
- 桜餅(さくらもち)は、サクラの葉を用いた和菓子。
- Sakuramochi is a variety of wagashi, or Japanese confectionery, covered with a leaf of sakura (Japanese flowering cherry).
- 餡餅やおはぎなどとの関連性もあるものと見られる。
- It seems that the shiruko is related to some other food such as anmochi (rice dumplings coated with sweet red beans) and ohagi (rice balls coated with sweet red beans, roasted soybean flour or sesame seeds).
- 餡にクリ、求肥や餅などを入れた変わり最中もある。
- There are also fancy monakas containing chestnuts, gyuhi (a kind of rice cake made from glutinous rice or glutinous rice flour), or mochi in the bean jam.
- さらには、炊いた飯や餅として供えるものも現れた。
- Furthermore, cooked rice or rice cake became available as hatsuho.
- 焼餅(やきもち)の黒焦(くろこげ)のようなもので
- It is like the undue jealousy of some women who, like coal, look black and suggest flames.
- ガチョウやカモの煮卵、野菜などを餅で包んだもの。
- It is made by wrapping a boiled egg such as a goose or duck seasoned in soy sauce, or vegetables in a rice cake.
- 日本ではもち米を用いて作る餅がより一般的である。
- In Japan, mochi made using glutinous rice is more common.
- ササの葉で巻かれた餅(中国の粽はおこわの一種)。
- Mochi wrapped in a bamboo leaf (Chinese chimaki uses a kind of steamed rice).
- 餅に黒豆や大豆を加えて搗き、なまこ餅にしたもの。
- Mochi produced by pounding glutinous rice added with kuromame (black bean) and soy beans and shaping the pounded mochi into namako-mochi.
- 雑煮に入れる餅の大きさや形は地域ごとに差異がある。
- Each region has its own shapes and sizes of mochi for zoni.
- 鏡餅という名称は、昔の鏡の形に似ていることによる。
- The name 'kagami-mochi' was derived from its shape, which resembled a mirror in the old days.
- 餅は白餅に限らず、よもぎ餅などを用いることもある。
- Yomogimochi (mugwort mochi) and white mochi are sometimes used.
- この月餅が日本に伝わって、月見団子に変ったという。
- It is said that the moon cakes were introduced to Japan and changed into Tsukimi Dango dumplings.
- 神社から餅などを頂く場合、直らうと言う場合がある。
- The word 'naorau' is used as a verb when a person receives mochi or other food from a shrine.
- 粟と餅米を混ぜた生地にこしあんを包んで蒸した饅頭。
- It is a bun prepared by first wrapping smooth bean paste in a dough of millet mixed with glutinous rice, and then steaming it.
- 餅は猪肉、栗は猪の骨、熊笹は牙を模しているという。
- It is said that each rice cake is an imitation of boar meats, while chestnuts and kumazasa imitate boar's bones and fangs respectively.
- 晩年は東両国の火除地で横綱煎餅を売っていたらしい。
- It has been said that in his later years, he was selling Yokozuna Senbe (Yokozuna rice crackers) at the open in Higashi-Ryogoku town.
- 仙台名物のずんだ餅も政宗が考案したという説がある。
- There is also a story that Masamune invented a specialty of Sendai, zunda mochi (rice cake covered in sweetened mashed green soybeans).
- 搗いた餅を海に棲むナマコ状の半楕円形に伸ばした餅。
- Mochi which is formed by stretching pounded mochi into a half-ecliptic shape which resembles a trepang living in sea.
- 一方、煎餅など一部は形を変えて現在まで残っている。
- On the other hand, some of them such as rice crackers have remained to date in a changed form.
- 餅を薄く切断したものを天日で乾燥させ、焼いたもの。
- A kind of rice cake produced by slicing mochi into thin pieces, drying them under the sunshine, and toasting them.
- うるち米の餅と黒砂糖などを混ぜて芥子をまぶした餅。
- Mochi produced by mixing non-glutinous-rice mochi, brown sugar, etc., and sprinkling mustard on the mixture.
- 彼岸や盆などの行事の時は、供笥に小餅を盛って供える。
- On the occasion of events such as Higan (vernal and autumnal equinox festivals) and Bon Festival (the festival of the dead), small rice cakes which are placed on kuge (offering stand) should be served.
- 土用入りのころに作る場合、土用餅という言い方もする。
- The botamochi made in doyo-no-iri (the beginning of the dog days) is called 'doyo mochi'.
- 月餅風の皮で小豆餡を包んだ札幌市内ローカルの焼菓子。
- It is local baked confectionery with azuki-bean paste wrapped in the moon cake-like dough.
- 関東では、米菓煎餅を焼いて売る煎餅屋も多くみられる。
- In the Kanto region, there is a number of senbei shops which specialize in making and selling beika-senbei.
- ゆべし(柚餅子)とは、ユズを用いた加工食品のひとつ。
- Yubeshi (written as 柚餅子) is a processed food which is made using citron.
- 搗いた餅を1cm内外の厚さに手で延ばし板状にした餅。
- Mochi which is formed by spreading pounded mochi with hands into a board having the thickness of around one centimeter.
- 例えば、柚餅子は日本各地で郷土料理として点在している。
- For example, many places around Japan insist that yubeshi (a sweet citron-flavored steamed dumpling) is one of their unique local dishes.
- 引千切(ひちぎり)とは、餅と餡で作られる和菓子の一つ。
- Hikichigiri is a type of Japanese sweet made from mochi (Japanese rice cake made of glutinous rice pounded into paste and molded into shape) and sweet bean paste.
- 餅は、紙や食品用ラップフィルムでくるまれることが多い。
- A rice cake is mostly folded in paper or plastic wrap.
- 神社での祭事においても餅まきは行なわれるようになった。
- Mochimaki came to be held also in the shrines' festivals.
- 雛人形に飾る赤白緑の菱餅の最下段として広く用いられた。
- Kusamochi was commonly used to make the lowest layer of hishimochi (a lozenge-shaped rice cake with three layers colored red, white and green) used to decorate the tiered stand containing dolls in the Girls' Festival.
- 京都市では、菱餅の代わりに引千切を代用する場合もある。
- In Kyoto City, hikichigiri (flat mochi with sweet bean paste on it) is sometimes used instead of hishi mochi.
- 餅つき(男女の性交を象徴する)などにもその痕跡が残る。
- The trace remains, for example, in steamed rice pounding, which symbolizes sexual intercourse.
- 明智光秀の首塚京都市白川通三条下ル 和菓子「餅寅」の横
- Kubizuka of Mitsuhide AKECHI: located at the side of `Mochitora`-a Japanese confectionery shop-at Sanjo-Sagaru (to the south of Sanjo), Shirakawa-dori Street, Kyoto City.
- 1933年に、「業平餅」の立衆(稚児)で初舞台を踏む。
- Made his debut on the stage playing a role of a kid among tachishu (the walk-on's) in 'Narihira-mochi' (業平餅: ARIWARA no Narihira and the Rice Cakes) in 1933
- その後、『業平餅』の童で初舞台(1983年)を踏んだ。
- Made his debut on the stage playing a role of a kid in 'Narihira-mochi' (業平餅: ARIWARA no Narihira and the Rice Cakes) in 1983
- 切り餅を焼き、熱いうちに醤油を付けて海苔を巻いたもの。
- Mochi produced by roasting kiri-mochi, putting soybean source on it while it is hot, and wrapping mochi with a sheet of seaweed.
- 鳥の子供の姿に似せてずん胴のひょうたん型に成形した餅。
- Mochi shaped into a gourd-like shape having no narrow portion to make the shape resemble the shape of a child bird.
- 亥の子餅(いのこもち)とは、亥の子に際して作られる餅。
- Inoko mochi' is a rice cake cooked on inoko (the day of boar).
- あんころ餅(餡ころ餅、あんころもち)は、和菓子の一種。
- Ankoromochi is a type of Japanese confectionery.
- 葛餅、(くずもち、くず餅)は、葛粉から作られる和菓子。
- 'Kuzumochi' are Japanese cakes made of kuzuko (kudzu starch).
- なお、近年は角餅を使うエリアが徐々に西へと広がっている。
- The areas with squared mochi are gradually expanding toward the west today.
- 桜餅には作り方が異なる江戸風と上方風の2種類が存在する。
- There are two types of sakuramochi: Edo-fu (Tokyo style) and Kamigata-fu (Kansai style), each of which are made differently.
- 大きく作った牡丹餅を赤子に踏ませ、成長を祈る習俗がある。
- In some regions is found a folkway that making babies step on large botamochi to hope the babies thrive.
- やすらぎの道や餅飯殿通りを南に下ると、ならまちが広がる。
- Naramichi is located south of Yasuragino-michi Street and Mochiidono-dori Street.
- 平野屋寿三郎・煎餅屋半兵衛生き晒し(文久2年10月9日)
- Living public displays of Saburo HIRANOYA and Hanbei SENBEIYA (November 30, 1862)
- カイコの安全を祈願したものだが、これも餅花の一種である。
- It is decorated to pray for the safety of silkworms and this is also a kind of Mochibana.
- うるち米の餅を板に付け火であぶり、味噌が塗られている餅。
- This mochi is produced by putting non-glutinous-rice mochi on a board, roasting it directly over a fire, and applying miso (fermented soybean paste) on it.
- - ティラ・ミ・スのクリームをコーヒー味の餅でくるんだ大福
- Daifuku in which coffee-flavored mochi is filled with tiramisu cream.
- また香川県など四国の一部では雑煮に餡入りの餅が使用される。
- In some areas of the Shikoku region such as Kagawa Prefecture, rice cakes stuffed with red bean jam is used in zoni.
- 南部煎餅に水飴を挟んだものは「飴せん」として知られている。
- A filling of mizuame inside Nanbu Senbei (Nanbu rice crackers) is known as 'amesen.'
- 牡丹餅の塩の過ぎたのと女の口の過ぎたのは取り返しがつかない
- Botamochi no Shio no Sugita-no to Onna no Kuchi no Sugita-no wa Torikaeshi ga Tsukanai (botamochi salted too much and women saying too much cannot be undone)
- 鹿は煎餅の売店で客がお金を払うのを見計らって群がってくる。
- Deer gather around you as soon as they see you buying Shika senbei at a senbei stand.
- 近畿での呼び方の「かちん」とは、「餅」を指す女房言葉から。
- Chikara Udon is called 'Kachin Udon' in the Kinki region, because the term 'Kachin' refers to 'mochi' in court-lady language.
- その火で焼いた餅を食べるとその年の病を除くと言われている。
- It is said that eating the mochi grilled on that fire protects people from diseases during the year.
- 名物「走井餅(はしりい-もち)」を売る茶屋が描かれている。
- A teahouse selling the 'Hashiri rice cake' local delicacy is depicted.
- 武家では、床の間に具足(甲冑)を飾り、その前に鏡餅を供えた。
- In samurai families, weapons and armor were displayed in tokonoma and kagami-mochi was offered in front of the display.
- 「福山田楽」という、お餅にきな粉をまぶした和菓子も存在する。
- There is also a Japanese sweet called Fukuyama Dengaku which is a rice cake with powdered soybeans.
- 大福を自宅で作る際は、餅に砂糖を混ぜておくと硬くなりにくい。
- When daifuku are made at home, it is recommended to add sugar to the mochi because sugar can prevent the mochi from becoming hard.
- 鏡開きにおいては、一般家庭でも鏡餅を用いて汁粉や善哉を作る。
- On the occasion of Kagamibiraki (an annual ritual of cutting and eating a large, round rice cake, which has been offered to the gods to celebrate the new year, on January 11), Japanese people make shiruko or zenzai using Kagamimochi (large, round rice cake offered to the gods) at home.
- またざるから手で取って撒く場合は撒き銭・撒き餅などとも言う。
- And, in the case of scattering by hand, they are also called Makisen (scattering coins) and Makimochi (scattering rice cakes).
- 通常、「ぼたもち」は春に「牡丹餅」、秋に「御萩」と呼ばれる。
- Usually botamochi is called 'botamochi' in spring and called 'ohagi' in fall.
- 「朝顔せんべい」という商品名の煎餅の広告も兼ねた役名である。
- This character is named 'Asagao Senbei' because he advertises the rice cracker brand.
- - 油揚げの中に餅等の具を入れ、かんぴょう等で口を縛った物。
- Abura-age (deep-fried bean curd) stuffed with ingredients such as rice cake and tied at the mouth with a gourd strip or etc.
- つき餅はロータリーカーン式の石臼がなくとも作ることができる。
- Tsuki-mochi is also able to be produced even without any rotary-kernite-type stone mill.
- 友達の「草餅くん」、「苺だいふくちゃん」、「きなこ餅くん」。
- His friends are 'Kusamochi-kun,' 'Ichigo-daifuku-chan,' and 'Kinako-mochi-kun.'
- 和菓子の桜餅を包む食用のさくら葉はオオシマザクラの葉を用いる。
- The leaves of Oshima-zakura are used to produce the edible sakuraba that is used to wrap sakura-mochi.
- 固い煎餅状のものから柔らかいカステラ状のものまで、様々である。
- There is a variety of Misomatsukaze, from those that are hard and resembling rice crackers, to those that are soft resembling castella sponge cakes.
- 博多の練酒は、餅米を用い、醪(もろみ)を臼で引きつぶして造る。
- Nerizake from Hakata is made by using glutinous rice and grinding moromi (raw unrefined sake) with a mortar.
- 大福(だいふく)は、あずきでできた餡を餅で包んだ和菓子の一種。
- Daifuku is a traditional Japanese confectionary consisting of mochi (rice cake) filled with anko (sweet bean paste) made from azuki beans.
- 子供たちが石を搗くとその家では、餅や菓子、小遣いなどを振舞う。
- In the house where children pound the stone, a person in the house treats the children with dumplings, sweets, or pocket money.
- 求肥(ぎゅうひ)は和菓子の材料のひとつで、練って作る餅の一種。
- Gyuhi is one of the materials of Japanese confectionery and a kind of rice cake made by kneading.
- 煎餅(せんべい)とは、穀物の粉を使って作る食べ物の一つである。
- Senbei (煎餅) is a kind of food made from flour.
- 餅つきが終わった後の杵と臼はタワシ等で表面の餅を必ず取り去る。
- Mochi left on the surfaces of the pestle and the mortar after the mochi pounding must always be removed using a brush, etc.
- また、古くは餅玉を与えたために「年玉」の名前がついたともいう。
- Also it is said that 'Toshidama' is derived from Mochidama (rice cake ball) which was given in ancient times.
- 米、アワ、キビなどの粉を薄く成形して焼いた、煎餅のようなもの。
- It is like a rice cracker that is made by forming power such as rice, foxtail millet, millet to be thin, and baking it.
- 藁でできた牡鹿と雌鹿を射抜く神事で、雌鹿の腹には餅が入れてある。
- A Shinto ritual to shoot a male and a female deer made of straw, and rice cakes are placed in the stomach of the female deer.
- 基本的に小豆餡が使われているが、栗・餅などが入っている事もある。
- Usually azuki bean paste is used, but sometimes Dorayaki also contains chestnuts or sticky rice.
- 端午の日には粽(ちまき)や柏餅(かしわもち)を食べる風習もある。
- There is also a custom to eat chimaki and Kashiwamochi (a rice cake which contains bean jam and is wrapped in an oak leaf) on tango no sekku day.
- 上方の桜餅は、道明寺餅を椿の葉で挟んだ椿餅が原型といわれている。
- The Kamigata style is said to have originated from tsubakimochi which are domyoji mochi wrapped in tsubaki (camellia) leaves.
- もちたけ(愛知県犬山市) 美濃加茂市の免品栗を餅で巻いた和菓子。
- Mochitake (Inuyama City, Aichi Prefecture): Famous for wagashi made by wrapping fine chestnuts of Minokamo City in mochi (rice cake).
- 海苔を巻いたり、わさび醤油につけたりと磯辺餅に近い食べ方もある。
- Sometimes it is coated with toasted laver, or coated with wasabi-joyu (soy-sauce mixed with wasabi) like Isobe Mochi (baked rice cake with soy-sauce flavoring coated with toasted laver).
- もち米だけの餅よりも黄土色や茶色がかっており、独特の苦味がある。
- Tochi mochi has tinges of yellow ocher and brown compared to a rice cake made from only glutinous rice, and has unique bitterness.
- その餅を焼く火はカカシの笠をこわして焚き付けとするところもある。
- The conical straw headpiece is removed to make a fire for baking the rice cake in some regions.
- 廉価なつき餅には餅米粉に馬鈴薯等のデンプンを加えたものさえある。
- There is even some inexpensive tsuki-mochi which is made from glutinous rice flour with starch added from like a potato, etc.
- 現在の桜餅(関西風)に酷似しており、中国伝来ではなく日本起源とも
- It is closely similar to current Sakuramochi (Kansai style), and is said to be derived from Japan rather than from China.
- 草餅と同じでうるち米、米の香りを楽しむため、小豆こしあんが基本。
- Kashiwa-mochi is made from non-glutinous rice similarly to kusa-mochi and this mochi basically includes filtered sweet red-bean paste in it to enjoy the scent of the rice.
- かき氷に赤福餅ならではの餡と餅、抹茶仕立てのシロップをかけたもの。
- This is shaved ice topped off with bean jam and mochi (rice cake), unique as akafuku mochi (Japanese mochi confection made by placing an sweet bean paste on mochi), and a green powdered tea syrup is poured on top of this.
- 行事の内容としては、亥の子餅を作って食べ万病除去・子孫繁栄を祈る。
- In this event, people make and eat Inoko mochi (boar dumplings), wishing elimination of disease and prosperity for their descendants.
- 最中(もなか)とは、餅から作った皮で餡を包んだ和菓子の一種である。
- Monaka is a kind of Japanese sweets of bean jam wrapped with thin wafers made from rice cake.
- 桜餅の独特の芳香は、この塩蔵葉に含まれる香り成分のクマリンによる。
- The distinctive aroma of sakuramochi comes from coumarin, a fragrant compound contained in the salted leaves.
- (本願寺派は、小餅の他に菓子・果物も供える。霊供膳は、用いない。)
- (In Hongan-ji school, cakes and fruits are also served other than small rice cakes. Ryoguzen tray (one of Buddhist alter fittings) should not be used.)
- 1月4日の朝の勤行後に、鏡餅を下げ、打敷を取り、荘厳を平時に戻す。
- After the morning gongyo on January 4, shogon is returned to the regular gongyo by taking away the kagami-mochi (a round rice-cake offered to a deity) and removing the Uchishiki.
- 昔はぼたもちのことを「かひもちひ(かひもち、掻餅)」と呼んでいた。
- In the old days, botamochi had been called 'kaimochii' or 'kaimochi' (written as 'kahimochihi', 'kahimochi').
- 同じ食べ物を、はぎのもち(萩の餅)、またはおはぎ(御萩)とも呼ぶ。
- Botamochi is sometimes called 'hagi no mochi' or 'ohagi'.
- 門松は年神が来訪するための依代であり、鏡餅は年神への供物であった。
- Kadomatsu (New Year pine tree branch decoration) is an object to which the Toshigami is drawn, and the mirror-shaped rice cake was an offering to Toshigami.
- 君の夢一杯のビジネスプラン、絵に描いた餅にならんことを切に望むよ。
- This business plan of yours seems almost too optimistic. All I can say is I hope it's more than just wishful thinking.
- 久寿餅は、小麦粉を発酵した物で作り、主に関東地区で食べられている。
- There is another kind of kuzumochi which is made of fermented wheat flour and mainly eaten in Kanto Region.
- これを「つき入れ餅」と言い、今に至るまで美々津の名物となっている。
- The red-bean and rice cake is called 'Tsukiiremochi' which has been Mimitsu's speciality up to this day.
- 椿餅(つばいもち)は平安時代に、軽食代わりとして食べられた餅菓子。
- Tsubaki-mochi is a rice cake sweets eaten as a light meal in the Heian period.
- 専用の網籠にて遠火で炙る事により餅同様に膨らみ、冷ませば出来上がり。
- They are baked at a distance from the fire in a special net-like container and expand like mochi, and are ready to eat after cooling.
- ハレの日には、餅、赤飯、白米、尾頭つきの魚、日本酒などが飲食された。
- On hare days, food and drinks such as mochi (rice cakes), sekihan (glutinous rice cooked with azuki beans), white rice, fish with the head and the tail, and Japanese rice wine were consumed.
- 柏餅に用いるブナ科のカシワには、厳密には「槲」の字を使うのが正しい。
- For the fagaceous kashiwa used for kashiwamochi, it is correct to use the kanji '槲' to be exact.
- 三重県では三角餅と呼ばれ雛祭りにこの餅を持って親元へ行く風習がある。
- In Mie Prefecture, hishi mochi is called sankaku mochi (triangle mochi), and it is customary to bring it to one's parents during the Doll Festival.
- そのほか、餅を配ったり、迷子の親を探したり、焼死者を埋葬したりした。
- Additionally, Ryoo delivered Japanese style sticky rice cakes, searched for the parents for lost children, and buried the dead people by the fire.
- 関西地方では、搗き立てをそのまま手で捏ね丸める「丸餅」が主流である。
- In Kansai Region, maru-mochi (round mochi) is the mainstream which is shaped by kneading and rounding mochi with hands right after pounding it.
- 餅は中華人民共和国・朝鮮半島地域・東南アジアなどに多くの種類がある。
- There are many kinds of mochi in mainland China, areas in Korean Peninsula, southeast Asia, etc.
- リョクトウ、米の粉、蒸し餅、ケシ、乾燥レンゲなどを練ってゆでたもの。
- It is made by kneading such as mung beans, powder of rice, steamed rice, a poppy, and a dry lotus flower, and then boiling it.
- 水で練ったもち粉をゲットウ(さんにん)の葉で包んで蒸した沖縄県の餅。
- Mochi in Okinawa Prefecture produced by kneading mochi powder with water, wrapping it in getto (sannin) leaf, and steaming them.
- また「餅を使わない雑煮」を作る地方もあり、里芋や豆腐が餅の代替となる。
- In some areas, 'zoni without mochi' contains taro or tofu (bean curd) instead.
- 桜餅は桜の葉を取り外して食べても、餅に桜の葉を巻いたまま食べても良い。
- Sakuramochi can be eaten with or without the sakura leaf.
- また各家は、この行事が家にて行われないと新年の餅は焼くことができない。
- Also, each house is not allowed to bake New Year's rice cakes if this event is not held at home.
- かつては、旧暦10月・上亥日に禁裏では、亥の子餅を群臣に下賜していた。
- In the past, Inoko mochi cakes were delivered as an Imperial gift to a large number of retainers in the Imperial court on the first wild boar days in October under old calendar.
- 洋菓子や中華菓子(月餅)の影響を受けて明治時代以降に発達したとされる。
- Influenced by western confectionery and Chinese sweets (moon cakes), it was developed after the Meiji period.
- 東北において、ゆべしは、本来のユズの菓子ではなく、餅菓子となっている。
- In the Tohoku region, yubeshi is regarded as a kind of rice cake sweets instead of the original citron confectionery.
- 日本で「煎餅」の記述がでてきたのは正倉院所蔵の737年頃の文書である。
- In Japan, the word '煎餅' first appeared in the literature of around 737 in the collection of Shoso-in Treasure House.
- そのことから、能勢には亥の子餅に関して以下のような伝承が伝わっている。
- This based the following folklore about Inoko mochi, being carried down by the people of Nose district.
- 「荒木村重錦絵図」は「荒木村重が餅を食らう」シーンを描いた絵図である。
- Araki Murashige Nishikie-zu is a color woodblock print depicting Murashige ARAKI eating a rice cake.
- 主な著書に『載餅之図』『朝餉大床子等御膳図』『御祠堂御膳之書』がある。
- His major books include 'Saihei no Zu' (Graphic explanation of arrangement of rice cakes for the ceremony), 'Asagarei Daishoji tou Gozen no Zu' (Graphic explanation of serving dishes for the emperors) and 'Goshido Gozen no Sho' (The book of serving dishes for the shrines).
- 搗き終わった餅は餅取り粉をまぶした板の上に置き、好みの形状に成形する。
- After pounding mochi is placed on a board on which mochi-tori-ko powder (powder to prevent sticking) is scattered, and is then shaped as desired.
- 餅つき(もちつき)は、日本独特の「つき餅」(搗き餅)の生成方法である。
- Mochi-tsuki (pounding boiled rice into mochi) is Japan's unique production method of 'tsuki-mochi.'
- 餅が柔らかいうちはそのまま、固くなった場合は焼いたり油で揚げて食べる。
- Daifuku is eaten as is while it is warm and, when it is cooled and becomes hard, it is eaten toasted or fried in oil to be eaten.
- 練って作った餅を薄く成形して天日で乾燥させ、焼いて醤油等を塗ったもの。
- A kind of rice cake produced by shaping kneaded mochi in thin slices, drying them under the sunshine, baking them, and applying soybean source, etc., on them.
- 甘味煎餅は唐菓子の伝統を受け継いでおり、こちらが煎餅の原型とされている。
- Amami-senbei is part of the tradition of To-gashi (唐菓子: Chinese sweets), and this is said to be the origin of senbei.
- 同年12月に嶋原の年中行事で12年間途絶えていた『餅つき』を再興させた。
- In December of the same year, she resuscitated an annual festival 'Mochitsuki' (rice cake making festival) in Shimabara, after a 12-year absence.
- 能勢からの亥の子餅が献上されていたが、宮中においても亥の子餅が作られた。
- Inoko mochi were presented to the Emperor from Nose people, as well as cooked inside the Imperial court.
- 鏡餅(かがみもち)とは、正月などに神仏に供える円くて平たい餅のことである。
- Kagami-mochi is a circular, flat rice cake offered to Shinto and Buddhist deities on occasions such as the New Year.
- また、餅をかなり細かく裁断したものは、お茶漬けの具としても使用されている。
- Also, rice cakes which are cut up into quite small pieces are used as an ingredient in ochazuke (rice with green tea).
- 概ね、包皮としての桜の葉、及び、桜花の花弁に色彩を模した餅皮の体裁をもつ。
- Generally both types are wrapped in a sakura leaf and have a pink skin representing the color of sakura petals.
- 白い餅は菱の実を入れ、血圧低下の効果をえて、清浄を表し、残雪を模している。
- The white rice cake includes water caltrop (trapa japonica) seeds, is effective in decreasing blood pressure, and represents cleansing and lingering snow.
- 蓬団子(草団子) - 草餅のように、すりつぶしたヨモギを加えてこねた団子。
- Yomogi Dango or Kusa Dango: It is made from mochi mixed with ground yomogi (mugwort).
- 亥の子餅の色は、公卿までは黒色の餅・四品の殿上人までは赤色の餅などである。
- For example, black Inoko mochi were given to Court nobles or other lower ranked retainers, and red ones to retainers of higher ranks than Court nobles but not higher than shihonno tenjobito (the fourth-ranked courtiers allowed into Imperial Court).
- 一つへぎへぎ、かき餅・生姜、お盆豆・盆米・盆ゴボウ、摘タデ・摘豆・摘山椒。
- Hitotsu hegi hegi, hegihoshi hajikami, bonmame bongome bongobo, tsumitade tsumimame tsumizansho (together with cracker and ginger, beans, rice, burdock roots for Bon festival; and picked knotweeds, beans and pepper grains are put on a tray).
- カエルが供え餅を背負ってカカシの昇天にお供するという伝承の残る地域がある。
- A legend where a frog carrying the offered rice cake on its back accompanies the scarecrow that ascend to heaven has been handed down in another region.
- その閣僚が座ろうとした時に隣席の西郷従道が椅子を引いたために尻餅をついた。
- When the Cabinet member tried to sit on a chair, Tsugumichi SAIGO, who sat on the adjacent seat, pulled the chair and made him fall on his buttocks.
- 一口で食べられる大きさの団子状に成形した丸餅数個を串に刺したものを食べる。
- Several pieces of round mochi each shaped into a dumpling having a size for eating at a mouthful are skewered to eat.
- 通常は焼き餅が乗せられることが多いが、近年は揚げ餅が乗せられることもある。
- Roasted rice cake is conventionally included, but deep-fried rice cake is also included now-a-days.
- 餅はきめ細かくつかれているものを使い、餡の量は餅と同量以上であることが多い。
- Smooth mochi is used, and the amount of anko is often equal to or more than that of mochi.
- 餅まき(もちまき)とは、上棟式などの神事に際して集まった人々へ餅をまく行事。
- Mochimaki is an event of scattering rice cakes for people who come to a Shinto ritual, such as jotoshiki (the framework raising ceremony held during construction of a new building).
- 牡丹餅と同じく、小豆餡の様子を秋の彼岸の時期に咲く萩の花に見立てたことから。
- Like the origin of botamochi, red azuki-an reminded people of hagi flower which had red-purple blossoms in the higan of fall, therefore, mochi with azuki-an made in fall began being called ohagi ('o' is a prefix).
- 室町幕府の年中行事として、旧暦10月・上亥日に亥子祝い・玄猪餅進上があった。
- The Muromachi Shogunate celebrated its annual event of Inoko-iwai or Gencho-shinjo (a celebration of little wild boars by presenting Gencho mochi) on the first day of boar in October under old calendar.
- にわかせんぺい(二○加煎餅)、九十九島せんぺい、湯せんぺいといった例がある。
- Some such examples include Niwaka-senpei, Kujukushima-senpei and Yu-senpei.
- 九州などでは煎餅を「せんべい」でなく「せんぺい」と半濁音で発音する人もいる。
- In areas such as Kyushu, 'senbei' is sometimes pronounced 'senpei' using a p-sound.
- 他説には「煎った餅」が変化したというものもあり、はっきりとはわかっていない。
- Another theory says that senbei is originated from 'parched rice cake,' and so the truth is unknown.
- その後、町に近い餅屋へ、赤ちゃんを抱えた女が毎日餅を買いに来るようになった。
- After a while, a woman who holds a baby appears every day at a rice cake store near the town to buy some.
- この時の表面は米の形が識別できるものと餅状になったものが混ざった状態である。
- The surface layer at this time is formed by the mixture of the rice particles which are identifiable and rice which has become mochi.
- 伝統的な臼と杵を使用した餅つきを表す修辞技法はペッタン、あるいはペッタンコ。
- A rhetorical technique to express traditional mochi-pounding which uses a pestle and a mortar is pettan or pettanko.
- 餅とあるが材料はうるち米、のびずに歯切れのよい食感を味わう、小豆つぶしあん。
- Though this is a kind of mochi, its material is non-glutinous rice and, when we eat it, we can taste a nice feeling in our mouth because it does not stretch and can be easily bitten off without being sticky, and it includes sweet crushed-red-bean paste in it.
- 雑煮(ぞうに)とは正月に多く食べられる、餅を主と具材をあしらった汁料理である。
- Zoni is a soup dish which contains mochi (rice cakes) and other ingredients, and it is usually eaten in the New Year.
- また貢物の中に餅千駄とあったため、彼らの業績をたたえて餅ノ井と名づけられた。)
- The weir was named 'Mochinoi' after the rice cake loaded on 1,000 oxen to be delivered part of the tribute, commemorating their deed.)
- ただし一般的には、干菓子という用語から煎餅や八ツ橋などが想起されることは少ない。
- In general, rice cracker or yatsuhashi are rarely imagined from the term of Higashi (dry sweets).
- 餡はこし餡で、餅については白玉団子より柔らかく、ゆでた後に搗いた餅が入っている。
- Bean jam is koshian and rice cake, softer than shiratama dango (Japanese rice-flour dumplings), are prepared by pounding after being boiled.
- 中国でも同様の習慣があるが、仲秋節として日本より盛大に祝い月餅を作って供物する。
- China has a similar custom, but they celebrate in a greater way than Japan as the Mid-Autumn Festival, and moon cakes are made and offered.
- 漢字では「半片」か「半平」と書くが、「半弁」「鱧餅」などとあてられることもある。
- In Kanji characters Hanpen is written 半片, 半平, 半弁, or 鱧餅.
- また、3回にわたって、亥の子餅の下賜があったが、3度とも同じ色の餅ではなかった。
- Imperial grant of Inoko mochi was performed in three times, but colors were different each time.
- 秦氏の祖先である伊呂具の秦公(いろぐのはたのきみ)は、富裕に驕って餅を的にした。
- The ancestor of the Hata clan, Irogu no Hata no kimi, who was affluent and arrogant, tried to shoot an arrow, using a sticky rice cake as the target.
- 子どもたちが石や藁ボチで地面をたたいてまわり、家々から餅をもらう風習がみられる。
- In the custom, children are found walking while hitting the ground with stones and a bundle of straws or given rice cake at home.
- 東北までに至る各地に長慶天皇潜幸伝説が残っており、南部煎餅の祖とする伝承もある。
- Across Japan, including Tohoku region, there are legends that say Emperor Chokei visited these areas secretly, and some say that he invented the Nanbu Senbei (Nanbu rice cracker).
- 唐菓子の索餅は神饌として現在でも用いられており、素麺の原形を知る手がかりとなる。
- Sakubei as Chinese sweets is still used as a food offering to the gods at the present time, which is a clue to know about the prototype of somen.
- ピンポン玉程度の大きさの丸餅をピラミッド状の三角錐に積み、月に供えてから食べる。
- Some pieces of round mochi each having a size of around a ping pong ball are stacked in a triangular pyramid, and are eaten after they are offered to the moon.
- 草餅、桜餅、煎餅、柏餅、ぼたもち、大福、あられ (菓子)、安倍川もち、あんころ餅
- Kusamochi (rice-flour dumplings mixed with mugwort), Sakuramochi (rice cake with bean jam wrapped in a preserved cherry leaf), rice cracker, Kashiwamochi (a rice cake which contains bean jam and is wrapped in an oak leaf), Botamochi (rice ball coated with sweetened red beans, soybean flour or sesame), Daifuku (rice cake stuffed with bean jam), Arare (cube rice crackers), Abekawamochi (a freshly made rice cake coated with sweetened soybean flour or red bean jam), and Ankoromochi (a freshly made rice cake covered with azuki bean jam with crushed grain)
- 農村では田畑に鍬を入れたり、縄作りの作業を始め、田の神を祀って米や餅などを供えた。
- In farm villages, people started hoeing paddy fields and making rice-straw ropes, performed a rite for tanokami (deity of rice fields and harvests), offering rice or mochi (rice cake).
- 下町に三代続く和菓子の老舗『大福本舗』で毎日作られている大福餅の「だいふくさん」。
- Daifuku-san is Daifuku-mochi which is made everyday at 'Daifuku-honpo', a long-standing third-generation downtown Japanese confectionary store.
- 宮中で人手が足りない時に餅を丸める手間を惜しんで引きちぎったのが始まりと言われる。
- It is said that hikichigiri was originally made in order to save the labor of having to roll mochi when staff were short at the Imperial palace
- 典型的な餅まきは、上棟式を終えた後、建設中の住宅の屋根などから餅をまく形式である。
- A typical mochimaki is that rice cakes are scattered after jotoshiki from the roof (or other places) of a house under construction.
- 「○△餅」という店でも、饂飩(うどん)・寿司・おはぎがだされるところが現在もある。
- To this day, there are still shops signed as '... mochi' (... rice cake) that also offer udon (wheat noodles), sushi, ohagi (rice ball coated with sweetened red beans, soybean flour or sesame).
- 和漢三才図会には「牡丹餅および萩の花は形、色をもってこれを名づく」と記されている。
- 'Wakan Sansai Zue' (Japanese and Chinese All Things Encyclopedia) compiled in the Edo period says 'the names of botamochi and ogi no hana originated from their shapes and colors.'
- いちご大福(いちごだいふく)は、餡を餅で包んだ大福に、イチゴを入れた和菓子の一種。
- Ichigo daifuku is a kind of Japanese confection consisting of a strawberry inside 'daifuku', which is a rice cake stuffed with sweet bean paste.
- ただし、食べ方は関西風の葛餅同様、黄粉(きなこ)をまぶす他、黒蜜などでも賞味する。
- However, the way to serve kuzumochi is similar to that of western-Japan, sprinkled with soy flour or dark molasses.
- すると、近藤は自分の力で二、三間も後ろへ飛ばされ、道場の床板に尻餅をついたという。
- Then KONDO was pushed backward two to three ken (3.6 to 5.4m) by his own force, and landed on the floor of the training hall.
- 餅を 1cm 内外のサイコロ状に切断、または前記鏡餅で砕いた破片等を油で揚げた餅。
- Mochi produced by cutting mochi into cubes each having a side which is around 1-cm long and frying them, or by frying the scattered pieces of kagami-mochi described above.
- 餅を気道に詰まらせることによる窒息死で、毎年多数の死者を出していると言われている。
- It is said that many people die every year due to death by suffocation caused by choking on a piece of mochi.
- 主として北海道を除く東日本では四角形の切り餅(角餅)、西日本では丸餅に大別される。
- Typically, squarely cut mochi (kakumochi) are used in Eastern Japan except for Hokkaido; round mochi are used in West Japan.
- 藁の鹿を射抜き終ると参拝者は、先を争ってご利益のある餅を奪い合うといった祭りである。
- In this festival, visitors to shrine scramble to obtain these blessed rice cakes after shooting the straw deer.
- 定義に従えば、落雁や雲平、有平糖、煎餅、八ツ橋などが含まれる(下に主なものを列挙)。
- According to definitions, rakugan (hard candy), umpei (Japanese confectionery), aruheito (toffee), rice cracker, yatsuhashi (sweet rice cracker) are included (main dry sweets are listed below).
- 同じく米を用いた菓子に煎餅種類があるが、こちらは餅(餅米)ではなくうるち米を用いる。
- Senbei (rice crackers) are another type of snack made from rice however these are not made from mochi (glutinous rice), but from non-glutinous rice.
- 台湾で最中は「最中」(ツイチョン)または「最中餅」(ツイチョンピン)と呼ばれている。
- In Taiwan, monaka is called 'zui zhong' or 'zui zhong bing.'
- また、9日の餅を食べた後、10月になってから神が出雲国に旅立たれると信じられていた。
- In addition, the god was believed to leave for Izumo Province in October after eating the rice cake for Kunichi.
- また沖縄でのくず餅は葛粉の代わりに芋くずと呼ばれるサツマイモデンプンからつくられる。
- Kuzumochi in Okinawa are made of sweet potato starch called imokuzu instead of kuzuko.
- 索麺はそれまでの索餅と形状も名称も似ているため、言葉の混用が起きたと考えられている。
- It is conceivable that confusing the terms occurred because sakumen had the name and shape both similar to those of sakubei.
- それに対して、中国など他の東洋諸国で用いられる麹は、餅麹(もちこうじ)と呼ばれている。
- On the other hand, koji used in other Eastern countries, including China, is called mochi koji (literally, rice-cake koji).
- 餅の種類としてはポピュラーなものとなっており、多くの店で日常的に購入することができる。
- As kusamochi or yomogimochi has become more popular, it is increasingly available at many grocery stores.
- 今では、米粉を水で混ぜて、平たい餅にして、中に小豆、切った串柿、薬種を入れて油で煮る。
- Currently, the method is to mix rice flour with water, roll into a flat rice cake, place red beans, dried persimmon and a medicinal material in it, and cook in oil.
- 一般に、米を粒のまま蒸して搗いたものを餅、粉をこねて丸めたものを団子というようである。
- Generally, rice steamed and pounded is called mochi; flour kneaded and shaped like a ball is called dango.
- 信濃国では粥の木の根本をよつわりにして小正月、粥に入れる餅を挟んで粥をかき回すという。
- In Shinano Province, the base of a kayu no ki is split vertically into four at Koshogtsu (around January 15); a piece of rice cake, which goes into the rice porridge, is inserted between the split ends and is used to stir the rice porridge.
- 中国の煎餅は、いずれも軟らかくて、巻いたり、曲げたりして食べることが可能なものである。
- Chinese senbei, of whatever sort, is soft in texture and can be rolled or bent when eaten.
- 逆に、日本の揚げ煎餅の類を「仙貝 シエンベイ xiānbèi」と音訳で呼ぶ場合がある。
- In contrast, there is such a case as the Japanese fried senbei and similar snacks which are phonetically transliterated as 'xianbei' (仙貝).
- 手水とはあらかじめ桶に水を入れておき、手を水で濡らし餅の表面に水分を与えることである。
- Temizu is to provide moisture for the surface of mochi with hands which are wet with water from a bucket.
- ぶぶづけでは、米粉から作られたあられや餅を揚げたおかきが加えられ、香ばしさを添えている。
- Arare (rice crackers made from powered rice) and okaki (fried rice cakes) are added to bubuzuke to give a smoky aroma.
- 行事の実施形態はさまざまで、亥の子餅を食べるが石は搗かない、あるいはその逆の地方もある。
- The embodiment of an event varies according to region, in some regions, they eat Inoko mochi (boar dumplings), but don't pound stones, and vice versa.
- 江戸の桜餅は1717年(享保2年)、江戸幕府八代征夷大将軍徳川吉宗が隅田川に桜を植えた。
- It is said that Edo style sakuramochi dates back to 1717 when Yoshimune TOKUGAWA, the eighth seii taishogun (literally, great general who subdues the barbarians) of the Edo bakufu (Japanese feudal government headed by a shogun) planted cherry trees on the bank of Sumida-gawa River.
- 12月31日の朝の勤行後に、掃除をして、卓に打敷を掛け、鏡餅を折敷に白紙を敷いて備える。
- After the morning gongyo of December 31, clean up, put the uchishiki over the table, and serve the kagami-mochi putting on the paper spread over the oshiki (tray with folded edges).
- たとえば、北京市でみかける食品では、天津煎餅、焼き芋、ゆでトウモロコシ、甘栗などが多い。
- For example, foods commonly seen in Beijing City are: Tianjin Jianbing (Tianjin style egg crepe or pancake), roasted sweet potatoes, boiled corn, and broiled sweet chestnuts.
- 中国においては、現在も山東煎餅、天津煎餅など、一銭洋食に似た作り方の軽食が作られている。
- These days snacks such as Shandong jianbing and Tianjin jianbing which are prepared in a method similar to that of issen-yoshoku, are still made in China.
- また熊本県玉名郡長洲町に彼女の物と言われる墓があり、形状から「ぼた餅様」と呼ばれている。
- Moreover, there is a grave to be allegedly hers in Nagasu-machi of Tamana County in Kumamoto Prefecture and it is called 'Botamochi (rice cake) sama' from its shape.
- 長さ6寸・幅4寸・深さ1寸5分の箱に餅を詰め、別に煮た小豆の釜に沈殿した餡を流しかける。
- Pack the rice cakes in a box of about 18cm length, about 12cm width and about 4.5cm depth, and pour onto the cakes the remnant paste of azuki beans that had been left in the kiln after boiling azuki beans.
- 住人たちは出航に合わせて餅を作る予定をしていたが、急遽、小豆と餅米を一緒について渡した。
- The inhabitants hurriedly prepared red-bean and rice cakes instead of rice cakes which they wanted to make for the emperor who was to depart at noon.
- もち米を蒸してから乾燥し、軽く砕いた道明寺粉で作る餡入りの餅で、塩漬けした桜の葉で包む。
- Mochi that includes sweet bean paste and is made from domyoji powder which produced by steaming glutinous rice, drying it, and crushing it to some extent, and this mochi is wrapped in a salted cherry tree leaf.
- 日本のお好み焼きもこれらの「煎餅」の一種として「日式雜菜煎餅」などと呼ばれることがある。
- Japanese okonomiyaki (savory pancake with various ingredients) is regarded as one of these 'jianbing' type foods, and is sometimes called '日式雜菜煎餅' (Japanese-style chap chai jianbing).
- 今ではチーズや餅、明太子などピザのトッピングに使われ出したものなどバラエティに富んでいる。
- Now the toppings have lots of varieties such as cheese, mochi, mentaiko (salted cod roe spiced with red pepper), the toppings for pizza and so on.
- この故事にちなみ陰暦9月12日、日蓮宗では「御難の餅」という胡麻のぼたもちを作って供える。
- In memory of this event, the Nichiren sect offers the botamochi coated with sesame which is called 'the rice ball of danger' on September 12 of the old lunar date.
- 白餅を丸く伸ばしてくぼみを作り、その端の一カ所に引きちぎったような取っ手らしき形を添える。
- To make hikichigiri, a white circle of white mochi is spread out with a depression, and a handle-shaped piece which looks torn off is added to one edge.
- 仕事に用いた鎌を洗って飾ったり、カリアゲモチというおはぎ(ぼた餅)を田の神に供えたりする。
- Sickles used in reaping work are washed for decoration, or Kariage-mochi Rice Cake (Botamochi Rice Cake), rice balls coated with sweetened red beans, soybean flour or sesame are offered to the god.
- 色は粟をイメージした黄色で、粟のつぶつぶした感触と、餅の粘りを持ち合せた独特の食感が特徴。
- The color of awa manju is yellow like millet, and the texture is characterized with the unique balance of the roughness of the millet and viscosity of the glutinous rice.
- 奈良時代から南北朝時代には形状が不明であった索餅がこの時代を境に形状が解明されてきている。
- The shape of sakubei, which had been unknown from the Nara period to the period of the Northern and Southern Courts, became clear during that time.
- 和菓子の中にも、「そば餅」などと、日本で一般的に饅頭と呼ぶ物を「餅」と呼んでいる例がある。
- In Japanese cakes, there are examples of kinds of food which are called 'mochi' such as 'soba-mochi' and which are generally called manju (dumpling) in Japan.
- 一方で前者は主に近畿で「長命寺餅」、後者は主に関東で「道明寺」あるいは「道明寺餅」と呼ぶ。
- Conversely, the former type is known as 'Chomeiji mochi' mainly in the Kinki region, while the latter is known as 'Domyoji' or Domyoji mochi' mainly in the Kanto region.
- これは食品流通の進歩で、大量生産の角餅が全国の小売店で扱われるようになった影響と考えられる。
- This is probably because mass-produced squared mochi have come to be sold at retailers all over the country thanks to the development of food distribution.
- 餅も練り菓子と類似の製法で作るが、主食と考えられる事が多く、練り菓子に入れられない事も多い。
- Rice cake is produced by a similar production method, but it is often regarded as staple diet and not included in nerigashi.
- - 糯米を蒸かして干し、粗めに挽いた粒状の道明寺粉を用いた皮に、大福のように餡を包んだ桜餅。
- A skin made from domyojiko consisting of glutinous rice which has been steamed, dried then coarsely ground is wrapped around red bean paste like daifuku mochi.
- 官職の高低により、下賜される亥の子餅の色(黒・赤・白)と包み紙の仕様に厳格な決まりがあった。
- Depending on a retainer's officiary title, the color of Inoko mochi (either black, red or white) to be given and the designs of its wrapping paper were strictly specified.
- しかし、これは草加市出身の全国紙記者が「草加煎餅」を広めようと創作したものとも言われている。
- This story, however, is also said to have been created by a reporter of a national newspaper in order to make Soka-senbei better known.
- 節分の「追儺式鬼法楽」は通称「鬼おどり」、赤青黒の鬼に紅白の餅と豆を投げて悪霊退散を祈願する
- The 'Tsuinashiki Onihoraku,' commonly known as 'Oniodori' (demon dance) held on Setsubun in which red and white mochi and beans are thrown at red, black and blue demons to pray for the casting out of evil spirits.
- ここで煎餅を束ねている紙をはがすのに手惑うと、軽く頭突きなどをしてくるので注意が必要である。
- If you are slow unwrapping the senbei, an impatient deer will give you a light head-butt.
- 民間で行われていた麦の収穫の際の麦餅作りの風習が宮中行事に取り入れられる形で広く用いられた。
- Sakubei gained popularity when the custom among the general public of making pounded wheat cakes during the wheat harvest was introduced to the Imperial Court.
- 岐阜県(主に高山市・飛騨市)では花餅(はなもち)と呼ばれ、正月の装飾用品として定着している。
- Mochibana is called Hanamochi in Gifu Prefecture (mainly, present-day Takayama City and Hida City) and has been used for a decoration on New Year's Holidays.
- おおむね新潟・長野・岐阜・三重県以東は角餅で富山・石川・福井は混在、それより西は丸餅である。
- Roughly speaking, usually square mochi are used in the prefectures of Niigata, Nagano, Gifu, Mie, and areas to the east while either square or round mochi are used in the prefectures of Toyama, Ishikawa, and Fukui; and in the regions to the west round ones are used.
- ただし、ここに登場する「煎餅」は現在のものと違い、小麦粉を油で固めたいりもち(煎餅)である。
- In this case, however, '煎餅', which can be pronounced senbei, is actually read as 'irimochi' meaning a snack made by caking wheat flour with oil, which is different from the present-day senbei.
- すると、餅の澱粉が膨らんで焼き型からはみ出る程まで広がり、軽くて歯触りの良い皮種ができあがる。
- The rice starch then swells out of the baking pan, and light crisp tane is now completed.
- この祭の日を俗に「こおっづいたち」(氷朔日か)と呼び、雪の塊を模した雪餅を食べる慣わしである。
- The festival day is customarily called 'Koozzuitachi (perhaps meaning the first day for ice)' and people eat yuki-mochi (rice cakes imitating lumps of snow).
- ぼたもちは餅と作り方が異なるため、「ペッタン、ペッタン」のような音を出さずに作ることができる。
- Unlike normal mochi, when botamochi was being pounded, particular noise was not made (the Japanese express the noise of pounding normal mochi as 'pettan, pettan').
- 馬鈴薯などのでん粉を用いるものとしては、愛知県の知多半島の名物となっている海老煎餅などがある。
- Ebi-senbei (shrimp senbei), which is a local specialty of the Chita peninsula in Aichi Prefecture, is one of the examples of senbei made from starch such as that of potato.
- 近鉄奈良駅周辺では、やすらぎの道・小西さくら通り商店街・東向商店街・餅飯殿通りなどと交差する。
- In the area close to Nara Station of Kintetsu line, it intersects with Yasuragino-michi Street, Konishi Sakuradori Shopping Street, Higashimukai Shopping Street and Mochiidono-dori Street.
- また、夜になれば秋葉神社に参拝し残り火で餅を焼き、これを食すれば病魔除けになると言われている。
- In the evening, people visit Akiba-jinja Shrine and eat mochi grilled on the embers, and it is said that they are protected from diseases.
- 地方によっては正月の鏡餅の上に載せるなど、祝い事の飾りつけのほか、神饌としても用いられている。
- In some areas Ise ebi is put on Kagami-mochi (a round rice-cake offered to a deity) as a decoration for celebration, and it is also used as one of the shinsen (food and alcohol offerings to the deities).
- なお、饅頭、羊羹、ういろう (菓子)、落雁、月餅、一口香なども中国から渡来してきたものである。
- Here, such as manju, yokan, uiro (a cake), rakugan, geppei, ikkoko have been brought over from China.
- 日本でも古くから行われており、『延喜式』には餅粥(望粥・もちがゆ)という名称で七種粥が登場する。
- In Japan, too, there has been this custom through the ages: in the 'Engishiki' (an ancient book of codes and procedures on national rites and prayers) there appears Nanakusa-gayu, which is called Mochi-gayu and written as 餅粥 (望粥).
- これは銀の容器に赤エンドウマメ、賽の目に刻んだ寒天、あんず、餅などを入れ蜜をかけたものであった。
- It consisted of red peas, cubes of agar gelatin, apricot, and mochi (rice cake) contained in a silver bowl with molasses poured on top.
- 羽二重餅(はぶたえもち)は餅粉を蒸す、砂糖・水飴を加えて丹精に練り上げた、福井県の和菓子である。
- Habutae Mochi is a traditional sweet of Fukui Prefecture, made from steamed and kneaded rice flour with sugar and starch syrup; it usually takes a long time to make a beautiful translucent paste which becomes a base of the sweet.
- 1956年1月1日、新潟県弥彦神社に餅まきに集まった参拝者が将棋倒しとなり、124人が死亡した。
- On January 1, 1956, visitors to Yahiko-jinja Shrine, who gathered for mochimaki, fell over like dominoes, and 124 of them died.
- そのため、煎餅は餅米を撞いて作る餅(もち)を基本的に使っていないが、「餅」という字が入っている。
- That is why the kanji form of 'senbei' contains the character '餅' despite the fact that mochi, which is a cake of pounded glutinous rice, is not used for making senbei in Japan.
- 江戸後期に入り、小麦粉を発酵したものから作られた菓子もくずもち(久寿餅)とよばれるようになった。
- In late Edo period, people started to call those made of fermented wheat flour also kuzumochi (in different Chinese characters).
- 江戸のみ:「三軒長屋」、「黄金餅」、「大工調べ」、「佃祭り」、「よかちょろ」、「五人廻し」など。
- The following are performed only in Tokyo: 'Three Houses in a Terrace,' 'Greed,' 'The Carpenter's Finishing Touch,' 'Tsukuda Festival,' 'Yokachoro Tune,' 'The Brothel's Waiting List,' etc.
- また、関東では板状のままの突き餅も販売されており、各々の家庭で好みの大きさに切り分けて食される。
- In Kanto Region, pounded mochi which is still board-shaped is also sold and this mochi is cut at each home into desired sizes and is eaten.
- また、女性が銅鏡台に供えた鏡餅を開く事を「初顔」を祝うといい、二十日(はつか)にかける縁語とした。
- Also, the event of kagamibiraki carried out by a woman using a kagamimochi offered before a bronze-mirrored dressing table is called a celebration of 'hatsukao (the first face),' and this word is an engo (word associated) with the word 'hatsuka,' meaning the twentieth day.
- 大福餅は、腹持ちがよいことから腹太餅(はらぶともち)、大腹餅(だいふくもち)と呼ばれていたという。
- Daifuku are said to have originally been called daifuku-mochi or harabuto-mochi, both written with Chinese characters meaning 'large belly rice cake', because the feeling of fullness lasts a long time.
- 汁粉(しるこ)は、主に小豆を砂糖で甘く煮て、この中に餅や白玉団子、クリの甘露煮などを入れた食べ物。
- Shiruko is a food whose main ingredient is boiled red beans sweetened with sugar, and in which mochi (rice cake), shiratama dango (Japanese rice-flour dumplings), and chestnuts stewed in syrup are added.
- 餅の大きさとの外観上のバランスから、関東では大きめの葉、近畿では小さめの葉を好んで使う傾向がある。
- Due to the balance between the size of the mochi and its appearance, there is a tendency to use larger leaves in the Kanto region and smaller leaves in the Kinki region.
- これはかつて囲炉裏の灰に栗や餅、山菜などを埋めて焼き、食べていた習慣から時折起きていた事故である。
- In fact, this has actually happened from time to time, since chestnuts, rice cakes, and mountain plants were often buried and cooked in coals of the Irori fireplace.
- が、碓から生み出される餅が白鳥に変身する話が『山城国風土記』などに見られ、白鳥との関連も伺わせる。
- However, the story of a piece of rice cake, which is made using a mortar, turning into a white bird is seen in the 'Yamashiro-koku Fudoki' (regional gazetteers of Yamashiro Province) and other records, and that implies some sort of a connection to a white bird.
- 砂糖を加えて搗いた餅は寒中でもすっかり硬くはならないので、昔は猟師や登山者の食料として重宝された。
- Mochi pounded with sugar added does not get completely hard even during the coldest period in winter and, therefore, such mochi was conveniently used as food for hunters and mountain-climbers in the old days.
- 大晦日の夕方に神仏に供えた餅や飯を日の出後に降ろして、具材を加えて煮た物が雑煮のルーツとされている。
- Mochi and cooked rice were placed on the altars of deities as offerings in the evening of New Year's Eve, and they were taken down before dawn the next day and simmered with other ingredients to prepare a soup, which is believed to have been the origin of zoni.
- 菱葩餅(ひしはなびらもち)は、ゴボウと白味噌餡とピンク色の餅を、餅もしくは求肥で包んだ和菓子である。
- Hishihanabira Mochi (Water chestnut petal sticky rice cakes) are a traditional Japanese confectionary made by wrapping burdock root, white miso paste and pink colored mochi (sticky rice cake) in either sticky rice cake or Turkish delight.
- 十二月:「まねき」(歌舞伎役者などの名前を記す木の看板)、(これに「餅花」の飾りが付いていることも)
- December: 'Maneki' (wooden signboard on which kabuki actor's name is written) (decoration of rice cake flower is sometimes attached)
- 武家では、鎧などの具足に供えた具足餅を下げて雑煮にして食し、これを「刃柄(はつか)」を祝うといった。
- In samurai families, mochi or rice cakes offered before the ceremonial display of a suit of armor would be cooked in zoni and eaten, and this event was held to celebrate 'hatsuka (blades and hilts).'
- 餅は普通のものや茹で小豆をまぶした物などが作られるが、猪肉を表した特別なものが用意されることもある。
- Plain dumplings, dumplings with boiled azuki beans are usually prepared, and sometimes special dumplings with a shape of boar are prepared.
- さらに、焼かずに揚げたり、別の材料を用いたり等の、類似の外観や食感を持つものも煎餅と呼ぶ場合がある。
- In addition, some foods which have a similar appearance or texture, for instance, deep-fried instead of baked or made from different materials, are also called senbei.
- 餡を流しかけた餅の上に、薄く切った方形に切ったクリの実を6個並べ、その上に更に、熊笹の葉2枚で覆う。
- Put six pieces of chestnut cut in a thin square shape on the rice cakes and azuki bean pastes, and further cover them all by two leaves of kumazasa (veitch's bamboo).
- しかし幕末頃から売られるようになった「切り山椒」が黄金餅に変わって市の縁起物となり現在にいたっている。
- However, 'Kirizansho' (rice cake made from a mixture of sugar, powdered Japanese pepper, and rice flour), which began to be sold around the last days of the Tokugawa shogunate, replaced Kogane-mochi and became the lucky charm of the fair up to now.
- 桜餅と同様に一部では、材料費を抑えるため、柏の葉を象ったビニールシートで餅を包んだものが売られている。
- In order to save material cost, kashimamochi wrapped with a plastic sheet shaped like an oak leaf is sold as well as Sakuramochi in some regions.
- 地域によっては、餅以外にも「赤い紐を通した五円硬貨・五十円硬貨」といった小銭をまくなどの独自性もある。
- Some local communities have a peculiar style of scattering not only the rice cakes but also 'five-yen coins or fifty-yen coins on a red string.'
- 回り終えたところでグループ毎に漁業協同組合、または船頭の自宅、親戚などにて、貰ったお餅などを分配する。
- After going-door-to-door, they gather group by group at the fisheries cooperative association or the house of Nanori-sendo boatman or their relatives and distribute the rice cakes and other stuffs they received.
- ぼたもちと同一視されることもあるが、中身が完全な餅であるという点でそれらとは区別されていることが多い。
- Sometimes Ankoromochi is regarded in the same light as Botamochi (rice ball coated with sweetened red beans, soybean flour or sesame), but can normally be differentiated as its contents is rice cake.
- 関西では、餅米を利用したかきもち(薄焼き)やあられ(粒状のもの)等の仲間として、おかきなど総称される。
- In the Kansai region, this type of senbei is often called by such a collective name as 'okaki', grouping it with kakimochi (thin cracker type) and arare (small cube type) both of which are made using glutinous rice.
- 一方、関東地方では搗いた後の餅をいったん板状に成形し、固まったところで切り分ける「角餅」が主流である。
- On the other hand, in the Kanto Region, 'kaku-mochi' (square mochi) is mainstream, produced by first shaping mochi into boards after pounding it and cutting it into square pieces later on when it has cooled.
- さつまいもを輪切りにし湯がいて天日で干した物ともち米を一緒に蒸して、混ぜてついた黄色の餅(甘古呂餅)。
- Yellow mochi which is produced: by steaming glutinous rice together with a material which is produced by cutting a sweet potato into round slices, boiling the slices, and drying them under sunshine; mixing the two ingredients; steaming and pounding them (kankoro-mochi).
- 関東周辺や山陰の一部では主に前者を単に「桜餅」、近畿より西や北海道・北陸では後者を単に「桜餅」と呼ぶ。
- In the Kanto area and Sanin region, the former type is simply called 'sakuramochi', while it is the latter type that is referred to as 'sakuramochi' in areas west of the Kinki region, in Hokkaido and in the Hokuriku area.
- 江戸時代、尾張藩を中心とした東海地方の諸藩では、武家の雑煮には餅菜と呼ばれる小松菜の一種のみを具とした。
- In the Edo period, zoni of samurai families in Owari Domain and other domains of Tokai region contained only mochi and a type of brassica rapa (a kind of Chinese cabbage) called mochina.
- 室城神社の『矢形餅の神事』などは起源が奈良時代まで遡り、既に弓矢の霊妙な力が信じられていた様子が伺える。
- The origin of the 'Yakatamochi-no-shinji ritual' of Muroki-jinja Shrine goes back to the Nara Period, which shows that the spiritual power of the bow and arrow was already believed in.
- ぜんざい(善哉)は、主に小豆を砂糖で甘く煮て、この中に餅や白玉団子、栗の甘露煮などを入れた食べ物である。
- Zenzai refers to stewed red beans sweetened with sugar that are served in a bowl with mochi (sticky rice cake), shiratama dango (dumplings made of sticky rice flour called shiratamako), and chestnuts stewed in sugar.
- 吉田家の家臣山田六郎は、腰元梶浦との不義がもとで主家を追放され、東国の向島で桜餅売りに身をやつしている。
- Rokuro YAMADA, a vassal of the Yoshida family, who was expelled from his master's house for having had an immoral relationship with a chamber maid KAJIURA, is disguised himself as a seller of Sakuramochi (rice cake with bean jam wrapped in a preserved cherry leaf) in Mukojima of Togoku (the eastern part of Japan, particularly Kanto region).
- 日常的に目にする餅つきのように杵で搗き始めるが、粘りが増すごとに杵と餅がくっつくので手水(てみず)する。
- Pounding is started with the pestle like mochi pounding which is usually observed, however, temizu (water supplied by an assistant to mochi to avoid the sticking between the mochi and the pestle) is added because the mochi sticks to the pestle as the stickiness of mochi increases.
- 焼いた餅または煮た餅に大豆を臼で引いて粉状にしたきな粉に砂糖を若干加えたものをまぶして(混ぜて)食べる。
- Mochi which roasted or boiled in soup: with kinako which is produced by grinding roasted soybeans in a mortar into powder; together with some sugar, both sprinkled on (mixed in) the mochi.
- 現在日本で市販されている角餅・丸餅には、原材料にもち米をそのまま使ったものと白玉粉を使ったものとがある。
- There are two types, kaku-mochi (square mochi) and maru-mochi (round mochi) which are commercially available currently in Japan: one that uses glutinous rice without any processing as its base material; and the other that uses shiratama-ko powder (rice flour).
- このほか、香川県や岡山県真鍋島のように、小豆の餡(あん、餡子)を入れた餡餅(あんもち)を入れる地域もある。
- In addition, mochi with sweet red-bean paste are used in some areas such as Kagawa Prefecture or Manabe-shima island in Okayama Prefecture.
- 今日でも「餅を使わない雑煮」を作る地域には、かつてそうした禁忌のあった地方が含まれていると考えられている。
- Those rural areas where 'zoni without mochi' is made today are thought to have been part of the regions that had this taboo.
- さくら葉はほのかな香りを活かし、桜餅やアイスクリーム、クッキーなどに混ぜ、香り付けの材料として用いられる。
- Because of its delicate fragrance, Sakuraba is used for Sakura-mochi (rice cake with bean paste wrapped in a preserved cherry leaf), ice cream, cookies, etc., to give flavor.
- ※元々は東日本の文化の中で育まれた物であり、柏餅が登場したのは徳川九代将軍徳川家重~十代将軍徳川家治の頃。
- *It was originally born in the culture of eastern Japan, and kashiwamochi appeared during the time from the Tokugawa ninth Shogun, Ieshige TOKUGAWA to the tenth Shogun, Ieharu TOKUGAWA.
- 古くはハハコグサ(母子草)で草餅をつくっていたが、今日では通常の餅にヨモギを磨り潰したものを混ぜてつくる。
- Kusamochi used to be made by mixing hahakogusa (cottonweed), whereas it is now made by mixing mashed mugwort into a simple rice cake.
- 戦前に、鏡開きのときにできる餅屑を勿体無いと考えた茶商が、これを炒って茶葉に混ぜたのが始まりとされている。
- In prewar times, a chasho (tea dealer), who found the scraps of mochi left after the kagamibiraki (the custom of cutting and eating a large, round rice cake, which has been offered to the gods at New Year, on January 11) wasteful, roasted and mixed them with tea leaves, and this was said to be the beginning of genmaicha.
- 団子(だんご)は、米の粉に水やお湯を加えてこねて、蒸したり茹でたりしてできた餅を小さくまるめた菓子である。
- Dango is a Japanese traditional sweet and a kind of dumpling made from rice flour (rice flour is kneaded with water or hot water and steamed or boiled to make a dumpling which is called 'mochi'; the mochi is cut into pieces which are shaped like small balls which are called 'dango').
- 正月の寺社や縁日など大きな行事の場所にはたこ焼き、焼きそば、綿菓子、餅、おもちゃなど様々な屋台が出店する。
- Vendors are active inside shrines and temples during the New Year holiday and on the festival days; there are many types of street stalls selling specialized items: Takoyaki (octopus dumplings), yakisoba (fried soba noodle), cotton candies, rice cakes, and toys.
- 一方、日本では、薄くて、パリッとしたおり、力を加えると割れるような固い菓子の一部を指して煎餅と呼んでいる。
- Japanese senbei are a type of snack which are thin, crispy and are breakable when force is applied to them.
- 索餅(さくべい)とは、古代中国から日本に伝わった唐菓子の1つで素麺の祖となったとも言われている食品のこと。
- Sakubei is a one kind of 'togashi' (literally 'Chinese sweet'), which were introduced to Japan from ancient China, and is also said to be the origin of somen noodles.
- 小麦粉に寒梅粉(もち米の加工品)を加えて、鉄板で焼いた皮(煎餅の一種)で餡を挟み、塩漬けした桜の葉で包む。
- This mochi is produced by adding kanbai powder (a processed-glutinous-rice product) to wheat flour, baking it to make a skin, sandwiching sweet bean paste inside the skin, and wrapping them in a salted cherry-tree leaf.
- 鏡餅が現在のような形で供えられるようになったのは、家に床の間が作られるようになった室町時代以降のことである。
- Kagami-mochi came to be offered in the style found in the present day after the Muromachi period, when houses began to feature the tokonoma (an alcove in a traditional Japanese room where art or flowers are displayed).
- なお、「柏」の字は本来はヒノキ科の針葉樹コノテガシワを指す漢字で、コノテガシワは柏餅に使う葉とは全く異なる。
- In addition, the kanji '柏' (pronounced kashiwa) originally indicated conifer oriental arbor vitae (konotegashiwa) of the Cupressaceae, and it is completely different from the leaf used for kashiwamochi.
- 向島 (墨田区)長命寺 (東京都墨田区)の門番、山本新六がその葉を使った餅を作リ、売ったものが最初とされる。
- At that time Shinroku YAMAMOTO, the gate keeper of Chomei-ji Temple in Mukojima, Sumida Ward, Tokyo started making and selling sakuramochi using the cherry leaves taken from the cherry trees planted on the bank of Sumida-gawa River.
- 亥の子餅を販売する菓子店があるが、新暦10月よりも旧暦10月(新暦11月)に入ってから販売されることが多い。
- Many confectioneries sell Inoko mochi in October under the old calendar (or November according to the solar calendar) rather than in October of the solar calendar.
- 発祥は定かではないが、ウナギを食べるのと同様に、土用餅を食べて精を付けて夏の暑さを乗り切るためとされている。
- The origin of the custom is not known, but Doyomochi is eaten for vitality and to withstand the hot summer days, which is a similar custom to eating eel.
- 京都には「唐板」もしくは「唐板煎餅」といわれる、小麦粉・卵(後年に加わった?)・砂糖から作られる煎餅がある。
- In Kyoto, there is a senbei which is made from wheat flour, eggs (which may have been added in later years) and sugar and is called 'karaita' (唐板) or 'karaita-senbei.'
- つまり、中国の「煎餅(ジエンピン jiānbǐng)」は小麦粉などの粉を水で練って、鉄板で焼いたものである。
- Therefore, '煎餅' (jianbing) in China is a food made by baking the batter of flour (such as of wheat) and water on a hot iron plate.
- 京都名産の菓子「阿闍梨餅」は、比叡山の延暦寺千日回峰行の阿闍梨がかぶる網代笠を模したことからこの名がついた。
- Kyoto's famous sweets, Ajari-mochi, are so named because they resemble the wicker hats worn by the Ajari doing the 1000-day circumambulation at Enryaku-ji temple on Mt. Hiei.
- もち米を搗くまではどの地方でも同じ製法をとるが、その後の形成方法は関東地方と関西地方で異なる(鏡餅を除く)。
- The same production method is used in every area in Japan to process by pounding boiled glutinous rice, however, the shaping method used following this process differs between Kanto Region and Kansai Region (except kagami-mochi: literally, mirror mochi, which is round mochi offered to deify at the New Year's Day).
- 鏡餅には、ユズリハ・熨斗・エビ・コンブ・ダイダイなどを載せるのが通例となり、これは具足餅(武家餅)と呼ばれた。
- It became customary to place yuzuriha (Daphniphyllum macropodum), noshi (a thin strip of dried abalone wrapped in folded red-and-white paper), shrimp, kelp, bitter orange and so forth on kagami-mochi; this style was called Gusoku-mochi (literally, armor rice cakes) or Buke-mochi (literally, samurai family rice cakes).
- 鏡開き(かがみびらき)とは、正月に年神に供えた鏡餅を割り、雑煮や汁粉に入れて食べ、一家の円満を願う行事である。
- Kagamibiraki is an event held to wish for a peaceful year for the family by cutting a kagamimochi (a large, round rice cake) offered to Toshigami (a god of the incoming year) at the New Year, cooking it in zoni (vegetable soup containing rice cakes) or shiruko (sweet red-bean soup with pieces of rice cake), and eating it.
- 赤い餅は先祖を尊び、厄を祓い、解毒作用のあるクチナシで赤味をつけ健康を祝うためでありモモの花をあらわしている。
- The red rice cake represents peach blossoms for respecting ancestors, exorcising disasters and for celebrating health by getting its color from cape jasmine, which has detoxifying properties.
- 栃餅(とちもち)は、灰汁灰汁抜きした栃の実(トチノキの実)をもち米とともに蒸してからつき、餅にしたものである。
- Tochi mochi is a rice cake made by steaming conkers after removal of harshness with glutinous rice and then pounding them.
- 関西では煎餅屋というもの自体が少なく、主におかきやあられ屋で販売しているなど販売形態なども東西で大きく異なる。
- Not many such senbei shops, however, are found in the Kansai region, where senbei is mainly sold in the shops where okaki and arare are the main items sold, which illustrates a major difference in the selling style between eastern and western Japan.
- 煎餅は日本を代表するスナック菓子(間食)のひとつであるが、近年はポテトチップスなどに人気を奪われる傾向にある。
- Senbei are one of the typical Japanese snacks eaten between meals, but are declining in popularity in recent years and are being replaced by other snacks such as potato chips
- これらの日にはぼた餅をえびす(恵比寿)に供える儀礼をおこない、11月16日には田の神は再び天竺に還るとされた。
- People conducted rituals to offer Botamochi Rice Cake to Ebisu (god of fishing and commerce) on these days believing that Tanokami returned again to Tenjiku on November 16.
- これらの穀物の粉から作った餅の味付けには、甘味を利かせるものが主体、プラス塩味を加減(時に塩辛いものもある)。
- These kinds of mochi which are produced using grain powder is flavored mainly by sweetness, and sometimes salty flavor is added (some of them are very salty).
- 散華行道は悔過に先だって道場を荘厳するため、ハゼ(餅)をまきながら須弥壇の周りを回り、観世音菩薩の徳をたたえる。
- In Sangegyodo, they go around shumidan strewing Haze (the stuff including glutinous rice scattered on the flour of Nigatsudo hall on Shuni-e) (ricecake) to solemnize the dojo (place of Buddhist practice or meditation) prior to Keka Hoyo and adore the virtue of Kanzeon Bosatsu (the Buddhist Goddess of Mercy).
- そして、その元年(848年)の6月16日に、16個の菓子や餅を神前に供えて、疾病よけと健康招福を祈ったとされる。
- It is said that on June 16 in the first year of Kasho (848), 16 pieces of confectionery and rice cakes were prepared for a shrine offering and prayers were said for epidemic prevention and good health.
- 餡が餅の衣になっていることから「餡衣餅(あんころももち)」と呼ばれ、それが「あんころ餅」になったという説がある。
- The origin of the word is believed to be '餡衣餅'(reads ankoromomochi) as bean jam (餡: reads an) is like a clothe (衣: reads koromo) to rice cake (餅: reads mochi), which in time became Ankoromochi.
- 餅搗きをする前に杵の頭が欠けたり木片が餅に入るのを防ぐために水を張った桶の中に杵の頭を漬けて水分を含ませておく。
- In order to prevent the head of the pestle from chipping and any small piece of wood from contaminating mochi, the head of the pestle is put in a bucket filled with water to cause the pestle to absorb sufficient water before pounding mochi.
- 次に、蒸したもち米を杵と搗き臼で米粒の形がなくなるまで搗き、下記の「おもな餅の種類」に記載される形状に成形する。
- Next, the steamed glutinous rice is pounded using a pestle and a mortar until the glutinous rice grains lose their shape, and the pounded glutinous rice is the shape described in the 'main types of mochi' below.
- 餅花(もちばな)とは、正月とくに小正月に、ヌルデ・エノキ・ヤナギなどの木に小さく切った餅や団子をさして飾るもの。
- Mochibana is a decoration made of small-cut rice cake or dango (sweet rice dumpling) on a branch of Japanese sumac, hackberry, or willow tree for New Year's Holidays or small New Year's festival around January 15.
- また、普通の餅と同様、延ばして四角く切って切り餅とし、焼き餅や雑煮、ぜんざいとして、食事で食べられることもある。
- Moreover, just as with simple rice cakes, they are cut into a four-sided shape after being stretched, and kusamochi is often eaten toasted or cooked as an ingredient of zoni (a vegetable soup containing pieces of rice cake) or zenzai (sweet adzuki-bean soup containing pieces of rice cake).
- - 金属製で左右に長い格子状のものに、足と中央に柄を取り付けたもので、囲炉裏で餅や団子などを焼く台として使うもの。
- Watashi is a horizontally long metal grid stand with handles attached to its legs and in the center, and it is used for grilling Mochi (rice cake) or Dango (dumpling) in the Irori fireplace.
- 鶯餅(うぐいすもち)は、餡を求肥で包み、丸く包んだものを楕円形にし、左右に引っ張りウグイスの形にした和菓子である。
- Uguisu Mochi is a Japanese traditional sweet made from gyuhi (kneaded rice flour with sugar or starch syrup; by being kneaded for a long time, it becomes a translucent paste) and an (a sweet red paste made from red azuki beans); an is lapped by gyuhi which is shaped like an uguisu (Japanese bush warbler).
- 草加宿が日光街道の宿場町として発展したことに伴い、この塩味の煎餅が旅人向けの商品として売り出され、各地に広まった。
- As Soka-juku developed as a relay station on the Nikko-kaido Road, this salty senbei was sold more to travelers and became widely known everywhere.
- 餅米を使い、油で揚げて作る米菓を揚げ煎餅(あげせんべい)と呼ぶように、現在では必ずしもうるち米だけが原料ではない。
- As illustrated by the name age-senbei which refers to deep-fried senbei made from glutinous rice, it is evident that uruchimai is not the only material for making senbei at present.
- 手水が多いと餅を搗いている最中は柔らかいが、後で延ばしたり成形するときに固くなりやすく、先々カビが生えやすくなる。
- When temizu is too much, the mochi is soft during the pounding, however, mochi tends to become hard for stretching and shaping conducted later and also tends to become moldy later on.
- 桜餅のように団子を植物の葉で挟む形式などが珍しく、この椿餅は日本独自のものでないかと言う見解もあるが定かではない。
- The style that dumplings wrapped with plant leaves like Sakuramochi (rice cake with bean jam wrapped in a preserved cherry leaf) is uncommon and there is an opinion that Tsubaki-mochi is unique to Japan, but this is not certain.
- あられ(霰)とはあられ餅(霰餅)の略で、米餅を長さ2、3センチ、縦横5ミリ程度の長さに切り、火で炙った菓子である。
- Arare is short for arare mochi (rice cake) and is a snack made by cutting rice cakes into pieces two to three centimeters in length and about five millimeters wide and roasting them.
- 正月に餅料理を食する慣習は古代より「歯固」の儀式と結びついた形で存在しており、それと関連して発生したと見られている。
- The custom of eating mochi dishes in the New Year has been associated with the ceremony of 'Hagatame' (strengthening teeth) since ancient times, and this is considered to have given rise to zoni.
- 元来は武家社会における料理であり、餅や野菜、乾燥食品などを一緒に煮込んだ野戦料理だったのでは無いかと考えられている。
- It is considered to have been a dish of the samurai world prepared in battle fields by simmering mochi, vegetables, and dried foods in a pot.
- 緑の草餅は初めは母子草(ハハコグサ)の草餅であったが『母子草をつく』と連想され代わりに増血効果があるヨモギを使った。
- The green mochi, known as kusa mochi, originally got its color from gnaphalium affine (cottonweed), whose Japanese name means 'mother and child plant,' but since this pounding a mother and her child, it was changed to mugwort, which is effective in increasing blood circulation.
- 新井白石『東雅』(1719年)にも、かつてはハハコグサを用いたが、今日ではヨモギを用い、草餅とも蓬餅ともいうとある。
- In 'Toga,' an etymological dictionary written by Hakuseki ARAI in 1719, there is a comment that 'Kusamochi is now made by mixing mugwort instead of traditional hahakogusa, which is also called yomogimochi (a mugwort rice cake).'
- 台湾では「紅豆餅」や「車輪餅」と呼ば伝統的なお菓子のひとつとなっている(中国語では漢字の「餅」は、焼き菓子を指す)。
- In Taiwan, imagawa-yaki is called 'red bean waffle' or 'charyunbyon' and is a traditional sweet (a Chinese character '餅' represents baked pastry).
- 北海道では丸餅と角餅が混在しているが、これは明治以降に移り住んだ人たちによって全国各地の雑煮が持ち込まれたためである。
- In Hokkaido, some people eat round mochi and others eat square ones, because people migrated to Hokkaido from all over the country and brought various types of zoni there since the Meiji period.
- 歯固めの儀式では長寿を願い、餅の上に赤い菱餅を敷き、その上に猪肉やダイコン、アユの塩漬け、ウリなどをのせて食べていた。
- At New Year Feasts, participants prayed for longevity, covered sticky rice cakes with red colored water chestnut rice cakes and placed on top of this boar meat, giant white radish (daikon), salted sweetfish (ayu) and gourd which were then consumed.
- 赤白緑の3色のものが多いが、地方によっては黄色などを加えたりして5色、7色になっている餅を四角形に切って重ねてつくる。
- It generally has three layers of red, white, and green but in some regions, colors such as yellow are added to give five or seven colors with the mochi cut into squares and layered.
- 草加宿一帯の農家では、蒸した米をつぶして丸め、干したもの(「堅餅」という)に塩をまぶして焼き、おやつとして食べていた。
- Farmers living in and around Soka-juku used to make a kind of snack eaten between meals - making balls of crushed cooked rice, which were then dried, sprinkled with salt and grilled, which they called 'katamochi'.
- 米を原料とするものは、米菓煎餅(べいかせんべい)ともいい、主に関東地方で古くから煎餅と呼ばれて作られてきたものである。
- Senbei made from rice is also called beika-senbei (米菓煎餅), which has been made in the Kanto region since olden days under the name of senbei.
- 長野県では、10月10日のカカシを田からもってきて庭先に立て、臼と桝をおいて餅を供えるかかしあげの行事がおこなわれる。
- In Nagano Prefecture, a festival of Kakashiage is held, in which a scarecrow of Tokanya is brought from the paddy field to put up in the garden and a mill-stone and a square measuring cup are placed to offer rice cake.
- 本格的なものでは蒸籠や蒸し器を使って蒸して拵えるが、家庭では炊飯器や餅つき器、または電子レンジで作ることも可能である。
- Genuine okowa is made by steaming rice with a seiro (basket used for steaming food) or a steamer, but okowa can be also made with a rice cooker, a mochi (rice cake) maker, or a microwave at home.
- 島根県や鳥取県の一部では、一般に「汁粉」や「ぜんざい」と使われることが多いアズキに餅を入れたものを雑煮と呼ぶ場合もある。
- In some areas of Shimane Prefecture and Tottori Prefecture, zoni is a soup with mochi and azuki beans which are usually used for making shiruko (sweet red-bean soup with pieces of mochi) or zenzai (baked mochi with red bean sauce).
- 餅に豆やヨモギを加えたものや、餡の代わりにイチゴやカスタードクリームを入れたものなどさまざまなバリエーションが存在する。
- There are also many variations, such as those whose mochi contains yomogi (mugwort) or beans and those which are filled with strawberry or custard cream instead of anko.
- 室町時代の足利氏には正月に紅白の菱形の餅を食べる習慣があり、宮中に取り入れられて草餅と重ねて菱餅になったという説がある。
- There is another theory that it was a custom of the Ashikaga clan in the Muromachi period to eat red and white lozenge-shaped rice cakes during the New Year's holidays, and when these were introduced to the imperial court, a layer of kusa mochi was added, giving rise to hishi mochi.
- 関西で言うところのぜんざいを汁粉と呼ぶ関東地方では、餅や白玉に汁気のない餡をかけたものを「ぜんざい」と称することがある。
- In the Kanto region where the dish known as zenzai in the Kansai region is called shiruko, 'zenzai' refers to the mochi or shiratama dumpling dish with a dry azuki bean paste.
- このため、米などの稲系のもので作った餅が簡便で作りやすく加工しやすいことと相俟って、多様なつき餅の食文化を形成している。
- Therefore, because mochi made from a paddy-based material such as rice is convenient and is easy to make and process in addition to the above reason, various tsuki-mochi cultures are formed.
- 酉の市の縁起物は、江戸時代より熊手の他に「頭の芋(とうのいも)」(唐の芋)や粟でつくった「黄金餅(こがねもち)」があった。
- In addition to the rakes, the lucky charms of Tori no ichi included 'To no imo' (head potatos) (which are pronounced in the same manner in Japanese as Chinese potatoes) and 'Kogane-mochi' (gold rice cake) made of awa (millet) from the Edo period.
- 由来は、上棟式(建前)などで災いを払うために行われた神事である散餅の儀(もしくは散餅銭の儀)が発展的に広まったものである。
- It originated from sanpei no gi or sanpeisen no gi (both meaning the ceremony of scattering rice cakes or coins), which was a Shinto ritual held during jotoshiki (also called tatemae) and other ceremonies for praying there would be no problem with the building, and this ritual developed into - and became popular as - mochimaki.
- 中華料理由来の月餅や饅頭は、小麦粉から作った「餅」が発達・改良されてきたものであり、麺類もその派生であるともいわれている。
- Yuĕ-bing (moon cake) and mán-tou (dumpling) originated from Chinese cooking are established by developing and improving 'mochi' made from wheat flour, and it is sometimes said that noodles branched off from this.
- 12月31日に飾るのは、「誠意に欠ける」「葬儀の飾り方を連想する」などの理由により、「一夜飾り」「一夜餅」として忌避される。
- Displaying kagami-mochi on December 31st is avoided for reasons such as 'lack of sincerity' and 'suggesting the manner of display at a funeral,' and is called 'one-night ornament' or 'one-night rice cake.'
- ウップルイノリ(岩海苔)とスサビノリは、寿司(海苔巻き、軍艦巻き)、おにぎり、磯辺餅、ふりかけ、ラーメンの具などに使われる。
- Uppurui nori (P. pseudolinearis)' and 'Susabi nori (P. yezoensis)' are used in sushi (nori-maki, gunkan-maki), onigiri (rice balls), isobe-mochi (isobe rice cakes), furikake (powdered seasoning agents), fillings in ramen and so on.
- 菓子への利用では、五平餅に塗る甘辛のたれや、山椒あられ (菓子)、スナック菓子のほか、甘い餅菓子の山椒餅(切り山椒)がある。
- Regarding snacks, it is used in the salty-sweet sauce for gohei mochi (gohei rice cake), sansho arare (sansho cubic rice crackers) (sweets), snacks and sansho mochi (sansho rice cake) (also called kirizansho), which is a sweet rice cake.
- ぼたもち(牡丹餅)とは、うるち米ともち米を混ぜて炊き、米粒が残る程度について小ぶりの俵状にまるめ、餡をまぶした食べ物である。
- Botamochi is a Japanese traditional sweet and generally refers to a small mochi shaped like a stick ('mochi' is a rice cake; in this case, it is made from steamed rice and steamed glutinous rice, and the both are not completely pounded nor baked) with an (a sweet red paste made from red azuki beans).
- 「餅」という字は、もともと中華人民共和国では主に小麦粉、アワ、リョクトウなどの粉を水で練って、平たく成形した食品全般を指す。
- The original meaning in the People's Republic of China of the character '餅' (which, in Japan, is read as 'mochi' or 'hei' or 'bei' depending on use and means a rice cake) is the whole range of foods made by mixing with water the flour of wheat, millet, mung beans and the like, then being kneaded and formed into a flat shape.
- なお、蒸して数分しか経過していないので表面は炊きたてのご飯と同じに相当に熱いので、餅の表面を濡れた手のひらで叩く程度で良い。
- The surface of the rice is considerably hot similarly to that of the boiled rice right after the boiling because only several minutes have passed after the steaming, therefore, it is sufficient to pat the surface of the rice with wet hands.
- 雑煮に入れる餅は関東のように汁に入れる前に焼いて香ばしさを意図したものと、関西以西の生のまま汁に入れて煮るものとに細分される。
- Mochi for zoni is prepared in two ways: In the Kanto region they are baked to enjoy the smoky aroma before being placed in soup; in the Kansai region and to the west of Kansai they are put into a soup to simmer.
- 1961年(昭和36年)7月に三重県の伊勢名物である赤福餅を「赤福アイス」の名称で氷菓として海水浴客に供したのが興りとされる。
- The origin was akafuku mochi, a specialty of Ise in Mie Prefecture, served in July 1961 to sun bathers at beaches as a frozen sweets under the name of 'Akafuku ice.'
- - デン助賭博のようなルーレット状の籤で当選した枚数の薄い煎餅と、おたふくソース (調味料)や梅ジャム等各種「タレ」のセット。
- It is a set of thin senbei of which one receives as many pieces as the number he or she wins on a roulette-like game seen in 'densuke tobaku' (fake street gambling) and a sauce such as Otafuku sauce (a sauce produced by OTAFUKU SAUCE Co., Ltd.) or plum jam.
- 中国にも、蒸したもち米を固めたものがあるが、製法はもち米を底の浅い器に敷き込み押し固めるというもので、日本のつき餅とは異なる。
- In China, they have a kind of food which is produced by hardening steamed glutinous rice, however, the production method consists of steamed glutinous rice is spread in a shallow container and is pressed to become hardened and, therefore, its production method is different from that of Japan's tsuki-mochi.
- 水気を多く入れて柔らかく搗いた餅を水を張った盥(たらい)等に入れて、手で細長く紐状にしてすすりながら食べるが、慣れないと危険。
- Mochi pounded soft by adding much water is put in a bucket, etc., filled with water, and is eaten being sipped in the form of a string shaped with hands, however, it is dangerous to do this before getting used to it.
- 作り方はほぼ普通の小倉汁粉と同じだが、餅や白玉団子の代わりに、鳴門巻きや蒲鉾、ホウボウなどの茹でた魚が丸ごと入れられる事もある。
- The recipe for the above-mentioned zenzai is virtually identical to that for the ordinary ogura jiruko but, in some cases, naruto-maki (kamaboko with the pattern of the well-known tidal whirlpools off the shore of Naruto City), kamaboko (boiled fish paste cake) or a whole boiled fish such sea robin substitutes for rice cakes or rice flour dumplings.
- また、単に紅白の餅、餅の表面に茹でた小豆をまぶしたものなど、地方により大豆、小豆、ササゲ、胡麻、栗、柿、飴など素材に差異がある。
- Beside a simply colored Inoko mochi cake in red or white and one covered with boiled azuki beans, there are many differently shaped and colored ones, using different materials such as soybeans, azuki beans, black-eyed peas, sesame seeds, chestnuts, persimmons, wheat glutens and so on, depending on the region.
- 他の地方でも、乞食正月(石川県)、棚探し(群馬県)、フセ正月(岐阜県)などと言って、正月の御馳走や餅などを食べ尽くす風習がある。
- There are also customs to eat up meals and rice cakes prepared for the New Year in other regions such as Kojiki (beggars) Shogatsu in Ishikawa Prefecture, Tanasagashi (searching in shelves) in Gunma Prefecture, Fuse (offering) Shogatsu in Gifu prefecture.
- 室町時代には現在の形になったとされ「索餅」「索麺」「素麺」の名称が混じって用いられたが、やがて「素麺」が定着したといわれている。
- It is believed that the shape in the present day was completed and the names of 'sakubei,' 'sakumen,' and 'somen' were still used in Muromachi period, but the name was later fixed to 'somen.'
- 餅(もち)とは、穀物、特にもち米に水分と熱を加えた後に、外力を加えて練り合わせ、成形した食品の一種で搗き餅(つきもち)ともいう。
- Mochi (rice cake) refers to a kind of food which is produced by adding water to grain, especially mochi-gome (glutinous rice), heating, thereafter, kneading, applying an external force and shaping the kneaded mixture, and mochi is also called tsuki-mochi (pounded rice cake).
- 柏餅(かしわもち)は、平たく丸めた上新粉の餅を二つに折り、間に餡をはさんでカシワ又はサルトリイバラ科の葉などで包んだ和菓子である。
- Kashiwamochi is a Japanese confectionery made by doubling a flatly rounded rice cake, putting bean jam in the middle, and wrapping it in an oak leaf or a leaf of Smilacaceae.
- 餅粥は毎年1月15日 (旧暦)に行われ、粥に入れていたのは米・アワ・黍(きび)・稗(ひえ)・みの・ゴマ・アズキの七種の穀物だった。
- Mochi-gayu was served on January 15 (by the lunar calendar) each year, and it contained seven ingredients, such as rice, foxtail millet, panicum miliaceum, Japanese millet, American sloughgrass, sesame and azuki bean.
- 振り銭・振り餅 葬列時に花籠(竹の籠から割った竹を幾本も垂らし、紙の飾りをつけた物)に銭や餅を入れ落としながら葬列する風習もある。
- Furisen (scattering coins) and Furimochi (scattering rice cakes) is a custom where coins and rice cakes are dropped from a flower basket (with suspended strips of bamboo decorated with paper under the bamboo basket) during a funeral procession.
- 天明自身はもともと、かなりの小食家だったが神示が降りる前には更に少なくなり、1日に餅1個やリンゴ1個しか食べない日が続いたという。
- Tenmei who was basically a very small eater, ate less - only a rice cake or an apple in a day - for several days before the Revelation came down.
- そのため当たり振る舞いにつきものであった当たり狂言にちなんだ餅番、酒番(さかばん)、茶番、絵直し、投扇興、俳句などの余興は減じた。
- This resulted in the decrease of various party entertainments associagted with full-house kyogen commonly seen in a full-house feasting, such as mochiban, sakaban, chaban (improvised farces), a fan-throwing game and haiku.
- 混同される事も多いが、東日本の小麦粉澱粉を発酵させて作る久寿餅と西日本の本葛から作る葛餅は製法・歴史的経緯含め全く別のものである。
- Though these two kinds of kuzumochi are often confused, those of eastern Japan made of fermenting wheat flour starch and those in western Japan made of hon-kuzu (real kudzu powder) are completely different from each other, including their recipes and historical backgrounds.
- 討ち入り当夜は門外で周辺を警備し、赤穂浪士一行が泉岳寺へ引き揚げる際、甚三郎は祝意を表しながら浪士たちに蜜柑や餅を手渡して回った。
- On the night of the raid, Jinzaburo guarded nearby spots outside the gate, and when the Ako Roshi group was leaving for the Sengaku-ji Temple, he walked around handing mandarin oranges and rice cakes and expressing congratulations to the members.
- 例えば千葉県東北部では、濃口醤油の澄まし汁仕立てで焼き角餅のお雑煮に「ハバノリのふりかけ」(鰹節も混ぜる場合があり)をかけて食べる。
- For example, in the north-eastern region of Chiba Prefecture, people eat zoni made with baked square mochi and strong soy-sauce soup sprinkled with 'Habanori no furikake' (dried and parched laver seaweed) (sometimes shaved bonito is mixed into it also).
- 12月29日は、日本では「九」が苦しむにつながるので避けるべきとされる(逆に29を『福』と読み替えて、この日に餅を搗く地域も有る)。
- December 29th is considered a day to be avoided because, in Japan, the number nine, which can be read as 'ku' in Japanese, is linked to the Japanese word for suffering (contrastingly, this day is selected in some areas because one way to read the number 29 in Japanese is 'fuku,' which is also the word for happiness).
- 「古今要覧稿」(明治38年~40年刊行)に亥の子餅の項目があり、「蔵人式」(橘広相撰)の中に、禁中年中行事の1つとして記されている。
- According to an article in 'Kokon yoranko' (an illustrated encyclopedia) publihed in 1905-1907, there had already been a description of Inoko mochi as an item for one of annual events in the Imperial court in the book of 'Kuroudo-shiki' (rules of officials in charge of classified documents) compliled by TACHIBANA no Hiromi.
- 平安時代には七夕に索餅を食べると病(マラリア性の熱病)に罹らないという中国の故事に倣って宮廷での七夕行事に索餅が取り入れられていた。
- After the Chinese tradition that diseases (malaria fever) can be avoided by eating sakubei on the day of the Tanabata festival, sakubei was taken to Tanabata events in the court during the Heian period.
- 河海抄の記述によれば、もち米を乾燥させて臼でひいて作った餅粉(現在の道明寺粉)を甘葛の汁で練って団子のようにし、椿の葉で包んだもの。
- According to the description in Kakai-sho Commentary, Tsubaki-mochi was something like a dumpling made from mochi-ko (rice cake flour, present-day domyojiko [dried and granulated glutinous rice flour]) that was made by grinding dried glutinous rice with a mill-stone, kneaded with amazura (traditional sweetener commonly used in the past), and wrapped with camellia leaves.
- 餅を二分して食紅(しょくべに)で赤く着色したものを紅白餅として祝う風習があるが、一生を二分するのは不遜として紅白に分けない場合もある。
- There is a custom that this mochi is divided into two of which one is colored in red with shokubeni (red coloring agent for food), and the two are celebrated as kohaku-mochi (mochi in red and white, the lucky color combination), however, in some cases, the mochi is not divided into red and white pieces because to divide the whole life into two is insolent.
- 能勢から、宮中へ献上される亥の子餅(能勢餅(のせもち)とも言う)(近世ごろ)の調理方法が「禁裏献上 能勢のおいの子」に記載されている。
- Cooking process of Inoko mochi cakes (also called Nose-mochi) to be presented to the Imperial Court from Nose district in the early modern times was then referred to in the description 'Kinri Kenjo Nose no Oinoko' (Nose's rice cakes presented to the Imperial Court).
- 餅屋の者は怪しく思い、こっそり女の服のすそに赤い糸を縫いつけ、彼女が帰ったあとその糸をたどってゆくと、糸は草むらの墓の上にかかっていた。
- The storekeeper feels suspicious about her, and sews a red thread on the bottom edge of her dress, tracing the thread after she has left, and finds it hung over a grave in a clump of grass.
- また、「餅」という字を用いず、「糯米糕」(ヌオミーガオ nuòmǐgāo)、「糯米糍」(ヌオミーツー nuòmǐcí)などと呼んでいる。
- In China, they call their rice cake 'nuò-mĭ-gāo' (glutinous rice sweet cake), 'nuò-mĭ-cí' (glutinous rice food), etc., not using the Chinese character meaning 'mochi.'
- 「椿い餅、ナシ、柑子やうのものども、様々に筥の蓋どもにとりまぜつつあるを、若きひとびと、そぼれとり食ふ」(源氏物語若菜 (源氏物語)上)
- Young people are eating confectionery like a Tsubai-mochi, a pear and a mandarin orange mixed on the lid of a bamboo basket, frolicking.' (Wakana [Young green] chapter of The Tale of Genji) vol.1.
- 具体的には、農家でありながら、縁日や市の立つ日や祭り時には、福飴や餅などを製造し販売していて、それが何代にも継承されている事があげられる。
- More specifically, farmers make and sell good luck candies and sticky rice cakes during festivals, markets, and fairs, having passed down the business over several generations.
- さらに、辻占で売られるような御籤を煎餅に入れた辻占煎餅(フォーチュン・クッキーはここから派生したもの)が作られ、これのことも辻占と呼んだ。
- Furthermore, they started to make tsujiura-senbei rice cracker (from which fortune cookies were derived) in which they put omikuji similar to those sold for tsujiura, which was also called tsujiura.
- 近畿地方や北陸地方(特に京都市・金沢市)を中心に夏の土用の入りの日にあんころ餅を食べる風習があり、別名「土用餅(どようもち)」と呼ばれる。
- It is a custom in Kinki and Hokuriku regions (especially in Kyoto City and Kanazawa City) to eat Ankoromochi on the first day of 'Doyo of summer' (midsummer), and Ankoromochi is also called Doyomochi.
- 次に、上棟式特有の儀礼として、曳綱の儀(棟木を曳き上げる)、槌打の儀(棟木を棟に打ちつける)、 散餅銭の儀 (餅や銭貨を撒く)が行われる。
- After that, the three rituals that are unique to the jotoshiki are performed: the rope-pulling ritual (the raising of the ridgepole onto the rooftop); the mallet-striking ritual (the ridgepole is pounded into place); and the offerings-scattering ritual (mochi and coins are tossed to those below).
- また、京都の今宮神社 (京都市)の名物(あぶり餅)は玉のような餅を食べ、玉(桂昌院)のようなご利益をあやかろうとしたという言い伝えがある。
- In addition, there is a legend handed down in Imamiya-jinja Shrine (Kyoto City) in Kyoto that people ate its specialty, the round-shaped rice cake named aburimochi (grilled rice cakes) wishing to become as lucky as Tama (meaning Keishoin).
- その他に世界各国で、「穀物の粉」を水を加えて練って蒸しあげたものも、餅といい、日本では練り餅ともいうが、餅といえば搗き餅をさす場合が多い。
- In addition, a kind of food which is produced by adding water to 'grain powder,, kneading, and steaming the kneaded mixture, is also called mochi in various countries in the world and, in Japan, is also called neri-mochi (kneaded mochi), however, mochi often refers to tsuki-mochi in Japan.
- 白玉粉(もち米を挽いたもの)や餅粉など、もち米をひいてできた粉に水分を加え軟らかく練り、そこへ砂糖や水飴を加えた後に加熱をしながら練る製法。
- The process comprising, in order, adding water to ground glutinous rice powder such as refined rice flour (ground glutinous rice) or mochi-ko (rice cake flour), kneading until soft, adding sugar or starch syrup, and kneading on heating.
- 名称に亥(イノシシ)の文字が使われていることから、餅の表面に焼きごてを使い、猪に似せた色を付けたものや、餅に猪の姿の焼印を押したものがある。
- Since its name includes a chinese character '亥' that means a wild boar, some Inoko mochi are colored like a bore's or marked with an image of wild boar seared on its surface by a hot branding iron.
- その後、利根川沿岸(千葉県野田市)で生産された醤油で味をつけるようになり、現在の草加煎餅の原型となった、というのが実際のところのようである。
- Later, people started to flavor senbei with soy sauce which was produced in an area alongside the Tone-gawa River (Noda City, Chiba Prefecture), and this indeed seems to be the origin of today's Soka-senbei.
- 日本における煎餅には、大きく分けて小麦粉、鶏卵などを原料にするもの、米を原料とするもの、ジャガイモなどのデンプンを用いるものの3種類がある。
- There are three main types of senbei in Japan; namely one made from wheat flour and eggs, one made from rice and one made from starch such as that of potatoes.
- 本くず粉(くずでんぷん)を使用した葛餅はジャガイモ等のデンプンで作った葛餅に比べて、冷やしても透明感が失われにくくなめらかな口当たりである。
- Those made of real kuzuko (kudzu starch) keeps transparency and smooth texture even when it is cooled, compared with those made of potato starch, etc.
- 杵と臼で搗く機構の機械は商業化された場合に多く、小型のものは蒸した米をメーカー独自の特殊形状のヘラで練って十数分で搗いた餅と同じ状態になる。
- A mochi pounding machine based on the mechanism of pounding mochi using a pestle and a mortar is often used in commercial mochi production; and a small-sized machine kneads steamed glutinous rice using a spatula in a specific shape that is unique to the manufacturer of the machine, and makes mochi that is in a uniform state as that of pounded mochi in ten and several minutes.
- が、1971年国立小劇場で『大仏餅』を口演中に登場人物の「神谷幸右衛門」の名前が出てこなくなり「もう一度勉強し直して参ります」として下がった。
- But, at the National Small Theater in 1971, he was stumped about the character name 'Koemon KAMIYA' during performing 'Daibutsu Mochi' (Buddha's Cake), and he withdrew saying 'I will learn once again.'
- その生活は、大飯食らいで大酒飲みで、一日に米1升、酒1升、餅1升を飲み食いしていたといい、正月の雑煮の餅は50くらいは訳もなかったと伝えられる。
- It is said that Genkyo was a big eater and drinker, consuming 1.8 liters each of rice, sake and rice cakes a day and easily polishing off 50 rice cakes in zoni (a kind of vegetable soup with rice cakes) served on New Year's Day.
- また種入れぬパンの一かご、油を混ぜて作った麦粉の菓子、油を塗った種入れぬ煎餅、および素祭と灌祭を携えてこなければならない。 (民数記 6:15)
- and a basket of unleavened bread, cakes of fine flour mixed with oil, and unleavened wafers anointed with oil, and their meal offering, and their drink offerings. (Numbers 6:15)
- 入隊の年(1863年)の十二月、芹沢派だった隊士野口健司の切腹にさいして介錯を行い、その足で八木家の餅つきを手伝っていたというエピソードがある。
- There is an episode where he assisted Kenji NOGUCHI, a member from Serizawa faction, in his Seppuku (suicide by disembowelment), and then directly went to Yagi's house to help them in rice-making on the day of his entry to the Shinsengumi in January, 1864.
- 急を聞いた桟敷の尼が、なにか最後のご供養をと考えたが、急であったため餡をつくる時間が無く、きな粉と胡麻をまぶして牡丹餅を作り日蓮に献上したという。
- It is said that a nun in the audience who heard the news quickly made a rice cake coated with soybean flour and sesame for the last meal of Nichiren and served him because she had no time to make sweetened red bean paste.
- 小麦粉と砂糖を使った焼き菓子を考案したことから、利休から「千」の姓を名乗る事を許され、のちに「せんべい(煎餅)」の名の由来になったという説がある。
- There is a theory which says he was granted to use the surname of 'Sen' from Rikyu since he invented a baked confectionery using flour and sugar, which was the origin of 'senbei' (a rice cracker).
- このため、重治への感謝の気持を忘れないために黒田家は家紋に竹中家の家紋を用いた(この家紋とは黒餅の事を指す。黒餅とは石高の加増を願う家紋である)。
- To remember their gratitude towards Shigeharu, the Kuroda family consequently adopted the family crest of the Takenaka family as theirs (this family crest refers to Kuromochi. Kuromochi is a family crest to hope for an increase in the amount of koku).
- 江戸時代には15日すなわち「望(もち)の日」の粥という語が転じて「餅(の日)」の粥と解せられ、小豆粥に餅に入れて食べる風習も行われるようになった。
- In the Edo period, porridge eaten on the 15th day, namely '望の日' (mochi-no-hi: mochi written as 望 means a full moon, and mochi-no-hi means the day of the full moon, i.e. every 15th day of the lunar months) was somehow differently interpreted as porridge of '餅(の日)' (mochi(-no-hi): mochi written as 餅 means rice cake), and people started a new custom of eating azuki-gayu with rice cakes in it.
- 米餅は通常市販されている餅と同様のもので、一般には彩りを添える為、ヨモギなどの草を入れた物、赤、黄などの色となる食物または色素を入れた物を使用する。
- The rice cakes are the same as the commonly sold ones and generally in order to add color, colored rice cakes which contain yomogi (mugwort) or other herbs, or other red or yellow foods or coloring are used.
- ちなみに文政8年(1825年)の大小月覚え言葉は1月、3月、5月、7月、10月、12月が大月で「大好きは雑煮草餅柏餅ぼんのぼた餅亥の子寒餅」という。
- Incidentally, the long months in the year of 1825 were January, March, May, July, October, and December and a mnemonics for remembering the long months of the year was 'daisukiha zoni, kusamochi, kashiwamochi, bon no boatamochi, inoko, kanmochi' (meaning 'What I like is zoni (vegetable soup containing mochi (rice cake), eaten on January 1), kusamochi (rice-flour dumplings mixed with mugwort, eaten on March 3), kashiwamochi (a rice cake which contains bean paste and is wrapped in an oak leaf, eaten May 5), botamochi of the Obon festival (a rice ball coated with sweetened red beans, soybean flour, or sesame, eaten on the day of Obon festival (Festival of the Dead or Buddhist All Soul's Day in mid July)), inokomochi (rice cake like a little boar, eaten on the day of boar in October), and kanmochi (rice cake pounded during the coldest season in December (around present-day January)).
- これは、幼くして死んだ子供が幽鬼となって疫病を流行らせたので、生前好物だった索餅を供えて供養したところ災厄が治まったという中国の故事に由来している。
- This custom derives from a Chinese historical event when a child who died young became a ghost and spread diseases, people offered sakubei which the child loved before death, and then the disaster disappeared.
- 12月30日はきりの良い数字なので悪くないと考えられている(ただし、旧暦では12月は30日までしかなかった為、旧暦通りならば『一夜餅』の扱いである)。
- December 30th, being a round number, is not considered bad, but selecting this day would be regarded as 'one-night rice cake' according to the old lunar calendar, in which the thirtieth is the last day of December.
- 湾の八寶氷同様に、小豆餡、缶詰フルーツ、餅などの具が豊富に盛られおり、味付けによくきな粉を使う点と、ピビンパ同様に食べる前に徹底的に混ぜるのが特徴的。
- Same as Babao Bing in Taiwan, plenty of materials such as red bean jam, canned fruits, and rice cake are included and characteristically soybean flour is often used for seasoning and it is completely paddled before eating same as in Bibimpa (rice with beef and vegetables in a hot stone bowl).
- 仙平は「ええ、おかっせえ」とたしなめ、助六に他の商品名の煎餅も言い立てて啖呵を切る、そこに門兵衛も加勢、二人が「そもそもうぬは何奴だエエ」と詰め寄る。
- Senbei says to Monbei 'It's killing me' in a cautioning tone, and starts a verbal attack on Sukeroku, also advertising the rice cracker brand Asagao Senbei, and together with Monbei demands Sukeroku identify himself.
- 七十一番職人歌合に記されているように、室町時代の米売りや餅売りの女性たちは、桂包(かつらつつみ)または桂巻(かつらまき)と呼ばれる白い布を被っていた。
- As recorded in the 'Seventy-one Workmen's Competitions of Waka,' women peddling rice or rice cakes in the Muromachi period wore white cloth around their heads called Katsuratsutsumi or Katsuramaki.
- 奈良時代に遣唐使によって中国から渡来した菓餅14種の中にある索餅(さくべい)が、平安時代に完成した『新撰字鏡』 では「牟義縄(むぎなわ)」と呼ばれて、
- In 'Shinsenjikyo' (Chinese-Japanese character dictionary) completed in the Heian period, Sakubei (sweets originating in China), one of 14 sorts of Kabei (sweets made with rice-flour) that was introduced from China to Japan by Japanese envoys to Tang Dynasty China in the Nara period, was called 'Muginawa.'
- だんだん簡略化され、餅の中に食品を包んだもの(宮中雑煮とよばれた)を、公家に配るようになり、さらには鮎はごぼうに、雑煮は餅と味噌餡を模したものとなった。
- However, over time the ingredients were gradually simplified to foods that could be wrapped in stick rice (mochi) cake (so called imperial new year soup of vegetables and sticky rice cakes) which was distributed to the nobility and in particular, burdock root was used instead of sweetfish and, the soup took the place of sticky rice cake and miso paste.
- 元々「索餅」は古代中国の後漢や唐の文献に度々出てくる言葉であり、日本では天武天皇の孫、長屋王邸宅跡(奈良市)から出土した木簡が最も古い記録となっている。
- Originally, the term 'sakubei' often appeared in documents during The Later Han Dynasty and Tang Dynasty in ancient China, and the oldest record of the term is a mokkan (a narrow strip of wood on which an official message is written) excavated from the site of residence of Prince Nagaya, the grandson of Emperor Tenmu (Nara City).
- あぶり餅(あぶりもち)は、黄粉をまぶした親指大の餅を竹串に刺し、炭火であぶったあと白味噌のタレをぬった餅菓子または、串にさしてあぶったおかきや煎餅のこと。
- Aburimochi is a kind of rice cake snack, made of thumb-sized rice cakes dredged with soybean flour, skewered on a bamboo stick, roasted over charcoal fire, and then basted with white bean pastes, or otherwise okaki (cracker mix) and senbei (rice crackers) skewered on a stick.
- 石川県の金沢市には正月に色とりどりの辻占煎餅を、縁起物として家族で楽しむ風習があり、現在も和菓子店における辻占の製作風景は、年末恒例の風物詩となっている。
- In Kanazawa City, Ishikawa Prefecture, there is a custom that the whole family enjoy colorful tsujiura-senbei as good lucky charms, and even now the scene of tsujiura production in Japanese sweets shops is a special feature at the year end.
- 天正元年(1573年)、村重は信長を近江国の瀬田で出迎えたが、このときに信長が刀の先に突き刺して差し出した餅をくわえさせられるという恥辱を味わさせられた。
- Others have said that Nobunaga had humiliated Murashige by forcing to eat the bean-jam cakes pierced by the sword when Murashige greeted Nobunaga in Seta, Omi Province in 1573.
- 2月24日には上七日に仏前に供えられる壇供(だんぐ)と呼ばれる厚さ3cm直径15cm程の餅を1000個つく(3月5日にも同数の檀供が下七日の為につかれる)。
- On February 24, 1000 ricecakes of about 3 cm thick and 15 cm in diameter, which are called dangu (the thousand ricecakes dedicated for the two Kannon statues in Shuni-e), are made to be dedicated in front of Buddha for the first seven days (also on March 5, the same number of dangu is made for the last seven days).
- さらに、餅の上にかけるものも餡というようになり、「あんかけ」などに使う、でん粉に水分を加えて加熱し、糊化したものも葛餡など、餡という言葉で呼ぶようになった。
- Furthermore, the paste on top of rice cakes also came to be called 'an', as is the liquid starch made from water added to starch and heated to form gelatin, which is used in food dressings like 'ankake'.
- 今日では、三方 (神道)に半紙を敷き、その上にウラジロ(シダの一種)を載せ、大小2つの餅を重ね、その上に串柿・干しするめ・橙・昆布などを飾るようになっている。
- Today, hanshi (calligraphy paper) is placed on sanbo (a small wooden stand on which to place an offering in a Shinto ritual), the umbrella ferns 'Gleichenia japonica Spr.' are placed on the hanshi, small and large rice cakes are placed on the ferns, and kushigaki (dried persimmons on a skewer), dried cuttlefish, bitter orange, kelp and so forth are placed on the rice cakes.
- 団子を焼く場合は、磯辺餅に類似した食べ方も見られ、海苔のふりかけをかけたり、板海苔を巻いたり、わさび醤油につけたりして食べるなど、様々なバリエーションがある。
- When a dumpling is roasted, it may be prepared like Isobe rice cake; it may be sprinkled with seaweed seasonings, wrapped with dried seaweed, or dipped into soy sauce seasoned with wasabi.
- ただし、文化 (元号)10年(1813年)ころの『風俗問答答書』には「草の餅はゝこ草をも用ひ候や」とあり、地方によってはハハコグサを用いる例も少なくなかった。
- However, from the description that 'Hahakogusa is also used for making kusamochi' which appears in 'Fuzokumondo-tosho' (Question and Answer on Cultural Matters) compiled around 1813, it is clear that many districts used hahakogusa as an ingredient.
- 練り切り(ねりきり)は、白餡に 求肥(ぎゅうひ:蒸すかゆでた白玉粉や餅米の粉に、砂糖や水飴を加えて練ったもの)やツクネイモを混ぜて練った生菓子の和菓子である。
- Nerikiri (literally, made by kneading) is a Japanese type of unbaked cake that is made by mixing and kneading its ingredients, which are white bean jam, gyuhi (a kind of rice cake made from refined rice flour or glutinous rice flour with sugar and starch syrup) and Chinese yam.
- 日本の「飴を買う女」の怪談は、南宋の洪邁が編纂した『夷堅志』に載せる怪談「餅を買う女」と内容がそっくりであり、もともとは中国の怪談の翻案であったと考えられる。
- The Japanese ghost story 'A Woman Who Buys Candy' is quite similar to the ghost story 'A Woman Who Buys Rice Cakes' collected in 'Yijian zhi' compiled by Hong Mai of the Southern Song, therefore it might have been adapted from the Chinese ghost story.
- この行事に食べられる食品に菱餅、雛あられ、鯛やハマグリの料理(吸い物等)、ちらし寿司があり、地方によっては飲み物として白酒 (日本酒)、生菓子の引千切がある。
- At the festival, people eat hishi-mochi (red, white, and green diamond-shaped rice cakes), hina-arare (cubic rice crackers for Hina-matsuri), the dishes (soup, for example) of red sea bream or hamaguri (common oriental clam), chirashi sushi (literally, scattered sushi, or a bowl of sushi rice topped with an assortment of fish, vegetables, and the like); and in some regions, they have shirozake for drinking and the fresh sweet hichigiri (a round sheet of rice cake with sweet bean paste tucked inside it).
- 索餅の材料・分量・道具については平安時代中期の『延喜式』に書かれており、小麦粉と米粉に塩を加えて作る麺(米粉は混ぜないという説もある)という事は分かっている。
- The ingredients, amounts, and tools used to make sakubei are described in 'the Engishiki' (an ancient book for codes and procedures on national rites and prayers) in the middle of the Heian period, from which it is clear that sakubei was a noodle made from flour, rice flour, and salt (one opinion says the rice flour is not used).
- 煎餅を観客席に投げる(愛宕詣り)、紙でできた糸を観客席に投げる(土蜘蛛)、綱渡りをする(鵺)、素焼きの皿を割る(炮烙割り)といった派手な見せ場を持つ演目もある。
- The repertoire includes a number of pieces that involve the audience in a highly tactile manner, including a piece in which senbei rice crackers are tossed to spectators in the audience Atago mairi (Pilgrimage to Mount Atago), a piece in which paper ropes are thrown into the audience Tsuchigumo (The Demon Spider), a piece in which there is a tightrope walking scene Nue (Nightmare Bird), and a piece in which pottery plates are smashed Horaku wari (Smashing Plates).
- Lively highlights of various programs include the throwing of rice crackers into the audience (Atago Mairi, The Pilgrimage to Mt. Atago), the throwing of paper yarn into the audience (Tsuchigumo, The Demon Spider), tightrope walking (Nue, Nightmare Bird), and the smashing of unglazed plates (Horaku wari).
- 20世紀の初頭、日本統治時代 (台湾)が50年間続いた台湾には、和菓子の製造技術も伝えられたため、現在も地元の菓子店で草餅、最中、羊羹などの製造が行われている。
- In the beginning of the 20th century, the production techniques of Japanese sweets were brought into Taiwan, which was governed by Japan for fifty years, and therefore kusa mochi (rice-flour dumplings mixed with mugwort), monaka, and yokan are still produced in local confectioneries.
- また主の前にある種入れぬパンのかごから種入れぬ菓子一つと、油を入れたパンの菓子一つと、煎餅一つとを取って、かの脂肪と右のももとの上に載せ、 (レビ記 8:26)
- and out of the basket of unleavened bread, that was before Yahweh, he took one unleavened cake, and one cake of oiled bread, and one wafer, and placed them on the fat, and on the right thigh. (Leviticus 8:26)
- 電動餅つき機は大量の餅を作る精米店や餅菓子を販売する和菓子店、高齢化が進んだ農家等で人手が足りず人力による餅つきができなくなってきた場合により多く利用されている。
- Electric mochi pounding machines are used more where workers are insufficient and mochi pounding by human labor is impossible in a rice store having a rice mill which produces a large amount of mochi, a Japanese-cake store which sells mochi cakes, a farming household whose workers are already aged, etc.
- 素麺は日本国内では奈良県桜井市が発祥の地とされており、奈良時代に唐から伝来した唐菓子の一つ、索餅(和名で「麦縄」とも書く事もある)に由来するとする説が広まっている。
- Sakurai City, Nara Prefecture is believed to be the birthplace of somen in Japan, and the widespread theory is that somen derives from Sakubei (sometimes called muginawa (wheat rope) in Japanese), one of Chinese sweets originated from China during the Nara period.
- 具材の代表的なものは、餅・鶏肉の切身または肉団子にしたもの・青味(小松菜、ミツバ、 ホウレンソウ)・色気(彩りを添えるため)に蒲鉾やニンジン・香りにユズなどを載せる。
- The typical ingredients are: Mochi, chicken fillets or chicken dumplings; greens (komatsuna, Japanese honewort, or spinach); boiled fish paste or carrots for color; and citron for flavor.
- 京都の和菓子は、宮中や公家、寺社、茶家におさめたり、特別なお祝いのためにあつらえる「上菓子」、ふだんに食べる「おまん(饅頭の略)」や「だんご」「餅菓子」にわけられる。
- Kyoto style wagashi is delivered to the Imperial Court, nobles, temples, shrines, and tea houses, and are categorized as 'Jogashi' (confectionaries in high-quality) ordered for particular celebrations or 'oman' (abbreviation of manju), 'dango' (dumpling), and 'mochi-gashi' (rice cake sweets) for every day consumption.
- また、明和6年(1769年)にはコマーシャルソングとされる、歯磨剤『漱石膏』の作詞作曲を手がけ、安永4年(1775年)には音羽屋多吉の清水餅の広告コピーを手がけた。
- Moreover, he composed and wrote a so-called commercial song for a dentifrice, 'Sosekiko,' in 1769 and wrote advertising copy for Takichi OTOWAYA's Kiyomizu mochi in 1775.
- 正月三が日においては必ずこれを原因としたレスキュー車の出動があるといわれている(餅をのどから取り出すのはきわめて難しいため、救急車ではなくレスキュー隊が駆けつける)。
- It is said that, in the shogatsu-sanganichi (the first three days of the year), rescue vehicles are dispatched due to the above-mentioned accidents (not an ambulance but a rescue vehicle must rush to the patient because it is extremely difficult to take out the mochi from the throat).
- また近世以前においては、「餅なし正月」と呼ばれる、正月三箇日に餅を神仏に供えたり食することを禁忌とする風習が、畑作地帯を中心として広く存在していたことも指摘されている。
- It is also pointed out that, so called 'mochinashi shogatsu' (New Year days without mochi), a custom that made it taboo to offer mochi to deities or to eat them within the first three days of New Year, was widely practiced in farming regions before the early-modern times.
- 壮大な屋外大護摩「柴燈護摩」を焚き上げて五大明王の威力を讚えるこの祭事は、最終日に150キロもある超特大の鏡餅を持ち上げる力自慢大会が伝統行事として今に伝えられている。
- In this festival, the power of Godai Myoo is magnified by burning a large ritualistic 'Saito Goma' outside, and on the last day the contest of strength by holding up a big Kagami-mochi of 150 kg has been held as a traditional event.
- あなたが、もし天火で焼いたものを素祭としてささげるならば、それは麦粉に油を混ぜて作った種入れぬ菓子、または油を塗った種入れぬ煎餅でなければならない。 (レビ記 2:4)
- ''When you offer an offering of a meal offering baked in the oven, it shall be unleavened cakes of fine flour mixed with oil, or unleavened wafers anointed with oil. (Leviticus 2:4)
- 橘広相は貞観_(日本)年間に存命していたことから、いつごろから、亥の子餅に関する行事が行なわれいたか定かではないが、貞観年間には宮中行事として、行なわれていたと推察される。
- Because TACHIBANA no Hiromi lived in the Jogan era (around 9th century) of the Heian period, it may be assumed that Inoko mochi cakes were cooked as an item for an Imperial ceremony in Jogan era at the latest though the time of their origin is unknown.
- 1974年に小型の電動(自動)餅つき機が普及し、一般家庭で古典的餅つき風景を見ることは少なくなったが、自治会や子供会の行事としては今も人気があり、歳末の風物詩となっている。
- In 1974, small electric (automatic) mochi pounding machines started to prevail and the scene of classical mochi pounding became less seen in the ordinary homes, however, the classical mochi pounding is currently still popular as an event held by a neighborhood association or a children's association, and gives a poetic touch to the end of the year.
- 餅と菜を一緒に取り上げて食べるのが習わしで、「名(=菜)を持ち(=餅)上げる」という縁起担ぎだったという(上記の習わしが武家社会一般の作法だったという説は、誤伝による俗説)。
- It is said to have been a practice of picking up mochi and a piece of vegetable together to eat, which was for good luck with a pun: 'mochi ageru' (raise a mochi = win), and 'na' (vegetable, or 'name' in Japanese) to make it 'win one's name.'
- 『臥雲日件録』の文安3年10月12日 (旧暦)(1446年10月31日)の項に中国の夷人が食す水を入れない餅菓子を唐山水と呼ぶ記述があるが、それとの関係もよくわかっていない。
- In the chapter November 9, 1446 of 'Gaun nikken-roku' (the Diary of Zuikei SHUHO of Shokoku-ji Temple, the Gaun Mountain person), it was written that rice-cake sweets without water added, eaten by the Chinese barbarians are called Tang's hill and water, however, the relationship to 'karasansui' is not well understood.
- 地方料理の一環として、小豆以外に白餡、栗、かぼちゃ、百合根、枝豆(ずんだ)を用いて作る場合もある(山梨県には「小豆ぼうとう」と呼ばれる餅の代わりにほうとうを入れたものもある)
- As a local specialty, shiruko is sometimes made from white haricot beans, chestnuts, winter squash, edible lily bulbs or green soybeans (and in Yamanashi Prefecture, there is also a type of shiruko known as 'azuki boto' in which hoto (wheat flour noodle dough cut into small pieces) is substituted for rice cakes.
- 歴史的には、古代中国で旧暦10月亥の日亥の刻に穀類を混ぜ込んだ餅を食べる風習から、それが日本の宮中行事に取り入れられたという説や、古代における朝廷での事件からという伝承もある。
- Regarding the origin of this event, there are several theories including; it originated in the custom in China that they ate dumplings with grain mixed at the time of boar on the day of boar, which was adopted to a court function in Japan; it originated in an incident that occurred in the ancient Imperial Court.
- 宮中で正月に食べられる菱葩餅が起源である説や、元は三角形であったが菱の繁殖力の高さから子孫繁栄と菱の実を食べて千年長生きをした仙人にちなんで長寿の願いを込め菱形にした説がある。
- There are theories that hishi mochi was originally the hishi-hanabira mochi (lozenged-shaped flower petal mochi) eaten in the imperial court at New Year's, and that the original triangle shape was changed to a lozenge shape to pray for fertility and family prosperity because the seeds of the water caltrop (which is written in Japanese with the same character as lozenge) are highly fertile and for longevity based on the story of a hermit who lived for a thousand years by eating the seeds.
- 祭司はその雄羊の肩の煮えたものと、かごから取った種入れぬ菓子一つと、種入れぬ煎餅一つを取って、これをナジルびとが、その聖別した頭をそった後、その手に授け、 (民数記 6:19)
- The priest shall take the boiled shoulder of the ram, and one unleavened cake out of the basket, and one unleavened wafer, and shall put them on the hands of the Nazirite, after he has shaved the head of his separation; (Numbers 6:19)
- 雑公事は主として現地における特産物やその加工品(例白米・酒・油・餅・麦・魚・薪・秣・野菜・漆・紙・薦)の形で納付されたが、後には代銭納などの金銭の形で納められる場合が多くなった。
- Zokuji had mainly been paid with local products and the processed goods (polished rice, sake, oil, rice cake, wheat, fish, firewood, fodder, vegetables, lacquer, paper, straw mats), but later bagan to be paid with money most of the time.
- 年間の詳しい死者数は不明であるが、厚労省の調査では、2006年中に食品を原因とする窒息で救命救急センターなどに搬送された事例は、把握できた計803件のうち、餅は168件に上った。
- The detailed number of people who die of such suffocation in each year is unknown, however, according to a survey conducted by the Ministry of Health, Labor and Welfare, 168 cases were caused by mochi of the 803 cases which could be grasped in 2006 of the cases where people are transported to emergency medical care centers, etc., due to suffocation caused by food.
- これは、餅を主体とする雑煮は近世以後に全国的に普及したもので、それ以前においては民衆社会に根ざした正月用の儀礼料理であり、餅主体の雑煮は畿内周辺にしか存在しなかったとするものである。
- This theory argues that zoni (without mochi) was one of the ritual dishes of the New Year among common people, and zoni containing mochi as essential ingredients was eaten only in the Kinai region (provinces surrounding Kyoto and Nara) before the early-modern times, and since then it has spread across the country.
- 柏餅にはこのような由来があるが、四国地方などの近畿圏以西では、カシワの木が自生しておらず、元々端午の節句には粽を用いる為、サルトリイバラ科(サンキライ)の葉を代用して作られる事が多い。
- Kashiwamochi has such origin, but oak trees do not grow naturally in Osaka metropolitan district and to the west, such as the Shikoku region, so a leaf of Smilacaceae is mostly used as a substitute since Chimaki (a rice dumpling wrapped in bamboo leaves) has originally been used for the Boy's Festival.
- 幕府では、大名・諸役人に対して、10月朔日、七つ半(午後5時)に江戸城への登城を命じ、征夷大将軍から白・赤・黄・胡麻・萌黄の5色の鳥の子餅を拝領して、戌の刻(午後7~9時)に退出する。
- At five o'clock in the evening of the first day of October, every year, the Shogunate summoned daimyo (feudal lords) and other officials to Edo-jo Castle, where seii-taishogun (literally, a great general who subdues the barbarians) gave each of them a gift of Torinoko mochi (oval rice cakes) in white, red, yellow, dark brown and light green, with which they withdrew from the castle at the hour of dog (from 7 to 9p.m.)
- 愛蔵は高給を払って、外国人技師を採用し、次々に新製品を考案するなど、中華饅頭、月餅、ロシヤチョコレート、朝鮮松の実入りカステラ、インド式カリーなどの国際商品でデパートの進出に対抗した。
- Aizo paid high salaries, employed foreign engineers and coped with the advance of department stores, designing new products one after another, including international products, such as Chinese steamed bread, Geppei, Russian chocolate, Korean pine nut Castella (sponge cake) and Indian curry.
- また、マッチ箱程度の大きさのつき餅1個で飯茶碗1杯分のカロリーがあることや、個包装され保存が利く袋詰め商品であること、簡単に入手できることなどから災害時の非常食としても重宝されている。
- Tsuki-mochi is convenient as emergency food to be used when a disaster occurs, etc., because: a piece of tsuki-mochi of the size of a match box has a calorific value equal to that of a bowl of rice; bagged products are available in which each piece of tsuki-mochi is individually packaged and is able to be preserved for a long time; and tsuki-mochi is easily available.
- 現在中国や朝鮮半島で酒造用に用いられているのは麦麹(餅麹)がほとんどであり、その中身はクモノスカビやケカビが中心であるが、日本酒は米麹(バラ麹)であり、その中身は純粋なコウジカビである。
- Today, while wheat malt (or mochi-koji [a kind of malt fermented on rice cake]) is mainly used for liquor brewing in China and the Korean Peninsula with rhizopus and mucor, malted-rice (or bara-koji [a kind of malt made of heated grain such as wheat]) with pure Aspergillus oryzae is used for Japanese liquor.
- 成年に達した男児は、布1反と米か、或いは、餅か酒を女性宅に持参し、その1反の布を女性が褌(六尺褌)に仕立てて、男児を裸にし、褌の締め方や使い方を教え伝えて、祝の杯を交わす儀式であると言われる。
- It is said that celebrations were held when adolescents reached the age of puberty where a bolt of cloth, rice or sake (rice wine) was presented to a girls household whereupon, the cloth was used to make loincloths and a naked adolescent was instructed how to tie traditional undergarments and toasts were exchanged.
- これらの地域では、米及びそれを原料とする餅は自己の土地からは生み出されない外来の食物であり、神仏に土地の豊饒を願う儀式の場において、こうした外来の食物を用いることは禁忌であったと考えられている。
- In these regions, rice and mochi were foreign foods which their fields did not produce, so it is considered to have been a taboo to use these foreign foods at those sacred rituals to pray for the fertility of their lands.
- 北海道札幌市豊平区月寒では、明治時代後期に、木村屋のアンパンの話を元に月寒あんぱんを作り出したが、製法や実物などの情報がなかったため、パンと言うよりも月餅に近いサイズと食感を持ったものとなった。
- Due to the success story of Kimuraya's anpan, Tsukisamu anpan began being produced in Tsukisamu, Toyohira Ward, Sapporo City, Hokkaido during the late Meiji Period; however, since there was no information on the recipe of the real anpan, it ended up being produced with the size and texture of geppei (a Chinese baked cake containing ingredients like red bean paste, nuts, and dried fruits and then wrapped with white flour dough) rather than the original anpan.
- 1980年代以降、建て売り住宅の一般化、近所づきあいの希薄化などのため上棟式自体が減少したが、餅まき自体は神社や地域の祭り(ごく一部の大学祭でも見られる)などの際に、祝い事として広く行われている。
- From the 1980s, jotoshiki itself has become rarer for various reasons, such as the increase of prefabricated houses and the decrease of people's mixing with neighbors, but mochimaki is still held as a happy event in shrines' festivals, local communities' festivals, and some universities' festivals.
- 厳密にいえば、中華文明圏などでは穀物の粉から作った「練り餅(ねりもち・日本においては、菓子に代表される餅」しか存在しないが、日本には「搗き餅」と「練り餅」という製法も材料も違う2種類の餅が存在する。
- To be strict, in areas such as the Chinese cultural zone, there is only 'neri-mochi (kneaded mochi) which is the kind of mochi represented by those as cakes in Japan,' however, there are two types of mochi, 'tsuki-mochi' and 'neri-mochi' in Japan whose production methods and materials are different from those of each other.
- もしこれを感謝のためにささげるのであれば、油を混ぜた種入れぬ菓子と、油を塗った種入れぬ煎餅と、よく混ぜた麦粉に油を混ぜて作った菓子とを、感謝の犠牲に合わせてささげなければならない。 (レビ記 7:12)
- If he offers it for a thanksgiving, then he shall offer with the sacrifice of thanksgiving unleavened cakes mixed with oil, and unleavened wafers anointed with oil, and cakes mixed with oil. (Leviticus 7:12)
- 平野屋寿三郎(ひらのや じゅさぶろう?)・煎餅屋半兵衛(せんべいや はんべえ?)は、共に商人ながらこの年5月の勅使・大原重徳東下の際に士分となり供をしていたが、収賄や横領などを行ったため評判が悪かった。
- Although merchants, Jusaburo HIRANOYA (?) and Hanbei SENBEIYA ?) were raised to a samurai class when Shigetomi OHARA left Kyoto for Edo as an Imperial Envoy in May of the same year (old calendar), and they had attended to him, they had a bad reputation for accepting bribery and embezzlement.
- 中国や東南アジアの蓮飯(レンハン)中国語では荷葉飯(フーイエファン)ともいい日本で言う粽(ちまき)のことで粳米(うるちまい)や餅米(もちごめ)などをさまざまな食材と一緒に蓮の葉包みの蒸した物のことである。
- Renhan (rice wrapped in lotus leaf) in China and Southeast Asian countries, which is also called Heyefan in Chinese, refers to Chimaki (a rice dumpling wrapped in bamboo leaves) in Japan; it's a steamed dish made by wrapping Uruchimai (nonglutinous rice) or Mochigome (glutinous rice) with various foodstuffs in lotus leaves, and steaming the wrapped item.
- 一般に年末の12月29日は「苦を搗く」音韻から九日餅(くんちもち)と呼び、年の暮れの数日間のうちその日だけは餅を搗いたり購入を避ける風習がある一方で二九を音韻からフク(福)と読み29日を迎える地域もある。
- Generally, December 29th at the end of the year is called kunchi-mochi (mochi on the 9th) because of the sound 'ku-wo-tsuku' (literally, to pound nine, meaning to pound agony) and there is a custom of avoiding pounding and purchasing mochi only on this day among the several days at the end of the year and, on the other hand, in some areas, the 29th is welcomed reading 29 as fuku (happiness) taking another way of reading the numbers 2 and 9.
- また糸魚川静岡構造線以東は焼き餅で、西は焼かずに入れるという傾向があるものの、個別の地域差が大きく、これだけで割り切れるものではないが、日本の東西の食習慣の違いを表わす例としてよく持ち出されるものでもある。
- There is a slight regional tendency that mochi are baked before being used in zoni in the areas to the east of the geotectonic line of Shizuoka-Itoigawa. the fact that they are not baked in the areas to the west of the line is often mentioned to point out a difference in eating habits between the east and the west in Japan, however, the difference is not so distinctive, because regional variations also exist within each area.
- 1870年(明治3年)まで、摂津国能勢(のせ)(現在の大阪府豊能町)にある木代村(きしろむら)・切畑村(きりはたむら)・大円村(おおまるむら)から、毎年、旧暦10月の亥の日に、宮中に亥の子餅を献上していた。
- Until 1870, Inoko mochi cakes had been presented to the Imperial Court from Kishiro, Kirihata and Omaru villages of Nose district in Settsu Province (current Toyono-cho town, Osaka Prefecture) annually on the day of boar in October under old calendar.
- また、東北地方や九州地方では、正月に餅を食する習慣が成立したのは時代が下ってからと考えられており、それらの地域を除くと、餅を主体とした雑煮が食されていたのは畿内周辺及び地方の米作地帯に限定されることとなる。
- Eating mochi in the New Year is considered to have become a custom in more recent years in the regions of Tohoku and Kyushu, so zoni containing mochi as a main ingredient was eaten only in the Kinai region and other rural rice-producing areas.
- ただし、現在「醤油だんご」として各地に残るものは商品化しているため、蒸したままの柔らかい団子に生醤油をつけたものや、焼きながら醤油をつけたもの、あるいは、磯辺餅に似たものなど、既に古い製法からの変化が見られる。
- However, since 'soy sauce dumplings' that have remained in various districts are merchandised nowadays, there are variety of recipes that have changed from the old recipe, such as, dipping hot steamed dumplings into raw soy sauce, roasting and dipping dumplings into soy sauce, and something similar to Isobe rice cake.
- 応神天皇は、皇太子の時に、猪に危難を救われた事を思い出して、吉例として、詔を発して、能勢・木代村、切畑村、大円村より、毎年10月の亥の日に供御を行うように命じ、亥の子餅の献上の起源であると言い伝えらえれている。
- Emperor Ojin, who remembered the boar that had saved him from danger when he was a prince, issued an imperial edict to make it a festive custom for the people of Kishiro, Kirihata and Omaru villages in Nose district to present kugo (emperor's meal) on the day of boar in October every year, which is now believed to be the origin of the custom to present Inoko mochi cakes of Nose district to Imperial court.
- また愛知県名古屋周辺の特徴的なお雑煮では、餅とコマツナの一種である「もち菜」(正月菜とも呼ばれる)を入れて醤油の澄まし汁仕立てで鰹節をかけたものがあり、富山県ではそれに加えて魚や蒲鉾などを入れて食べるものがある。
- Zoni unique to the Nagoya area in Aichi Prefecture contains mochi, a type of brassica rapa called 'mochina' (also called 'shogatsuna') with a soy-sauce soup sprinkled with shaved bonito, and in Toyama Prefecture fish or boiled fish paste is also added.
- 越後製菓株式会社、佐藤食品工業 (新潟県)株式会社、株式会社きむら食品、東京もち株式会社、伊達本舗、株式会社赤福餅、御福餅、株式会社ハタダ、伸光製菓株式会社、城北麺工株式会社 などの会社により製造出荷されている。
- Mochi is manufactured and shipped from companies such as Echigo Seika Co., Ltd., Sato Food Industry (Niigata Prefecture) Co., Ltd., Kimura Food Co., Ltd, Tokyo Mochi Co., Ltd., Date Hompo Co., Ltd., Akafuku-mochi Co., Ltd., Gofuku-mochi, Hatada Co., Ltd., Nobumitsu Seika Co., Ltd., and Johoku Noodle Co., Ltd.
- 『養老令』によれば、醢(肉や魚を塩辛状にしたもの)、醤・未醤(みそ)などの調味料、菓(くだもの)、雑餅(雑穀などの餅製品)などを供給し、管下の組織として菓・餅類を扱う「菓餅所」と醤・未醤を扱う「醤院」が設置された。
- According to the 'Yoro-ryo' (Yoro Code), 'Kaheisho,' which provided salted food (of meat or fish), condiments such as Chinese sauce and misho (original form of miso or say sauce), fruits, rice cake products (millet and so on) and so on and dealt confectioneries and rice cakes under the jurisdiction of it, and 'Shoin' (section in charge of primitive soy sauce, sho) were established.
- 一般的な具材…キャベツ、ジャガイモ、とろろ、ダイコン、ピクルス、豚肉、牛肉、イカ、ホタテガイ、カキ (貝)、エビ、ネギ、天かす(揚げ玉)、紅しょうが、その他に餅、ポテトチップス、チーズ、イカの塩辛、ベーコン、ハム等も。
- Common ingredients: cabbage, potato, grated yam, Japanese white radish, pickles (USA, UK and others), pork, beef, squid, scallop, oyster, shrimp, green onion, tenkasu (or agedama), beni-shoga (red pickled ginger) and additionally mochi (rice cake), potato chips, cheese, salted squid, bacon, ham and so on.
- なお、餅粥の由来については不明な点が多いが、『小野宮年中行事』には弘仁式主水司に既に記載されていたと記され、宇多天皇は自らが寛平年間に民間の風習を取り入れて宮中に導入したと記している(『宇多天皇宸記』寛平2年2月30日条)。
- There are many questions regarding the origin of Mochi-gayu, but 'Ononomiyanenjugyoji' (the precedents for annual events of Ononomiya) says that Mochi-gayu was already mentioned at Shusuishi (water office in charge of acquiring water and cooking porridge) in the Konin-shiki Code; moreover, Emperor Uda wrote that he introduced the folk custom into the imperial court during the Kanbyo era ('Udotennoshinki (the diary of Emperor Uda),' February 30, 890).
- その際、宿の屏風絵に感心した源内がその絵の作者だという直武を呼び、「供物餅を上から描いてみなさい」と直武に描かせてみせたところ、二重丸を描いた直武に「それではお盆なのか餅なのか分からない」と言い、即座に陰影法を教えたという。
- Impressed by a screen painting in the home, Gennai summoned the artist named Naotake and said to him, 'Try to paint the rice cake offering as if looking at it from above,' and when Naotake painted only a double circle, Gennai exclaimed, 'I cannot tell if that is the tray or the rice cake,' and immediately taught him a method of painting with shadows.
- ここでいう餅は、主にもち米を粉にしてから湯を加えて練る方法で作るものを指し、日本の羽二重餅などの求肥や白玉や粽、中国の「水磨年糕」(シュイモーニエンガオ shuǐmó niángāo)、韓国の「トック」(떡)などが挙げられる。
- Neri-mochi mentioned herein refers to that which is produced mainly by grinding glutinous rice into powder, adding hot water to the powder, and kneading the mixture, and this type of neri-mochi includes: gyuhi (Turkish delight) such as habutae-mochi, shiratama (rice-flour dumpling), and chimaki (bamboo-leaf-wrapped rice cake) in Japan; 'shuĭ-mó-nián-gāo' (water-polished new year rice cake) in China; 'tokku' (small round mochi to be put in boiled soup) in Korea; etc.
- またあぶり餅で使われる竹串は今宮神社に奉納された斎串(いぐし)で、今宮神社で毎年4月の第2日曜に行われるやすらい祭の鬼の持つ花傘の下に入ると御利益があるのをたとえとし、食べることで病気・厄除けの御利益があるとされ親しまれている。
- Aburimochi are popular as they are believed to bring the people who eat them the benefits of expelling diseases and evils because aburimochi are skewered with purified bamboo sticks dedicated to Imamiya-jinja Shrine, in the same way as any one may receive benefits if he or she joins oni (a devil) under its umbrella with floral decorations for the Yasurai festival held at the Imamiya-jinja shrine on the second Sunday of every April.
- 亥の日7日前になると、献上する亥の子餅を作る家には、亥の子餅を調理する場所・道具・使用する井戸を木代村では、真言宗・善福寺(どんどろ大師善福寺)、切畑村は法華宗・法性寺の僧侶を請じて、それぞれ清めの加持を行った後に調理が始まる。
- On the day, seven days prior to the day of boar, each house preparing Inoko mochi cakes for the Imperial Court had invited monks of either Zenpuku-ji Temple of Shingon sect (also called Dondoro Taishi Zenpuku-ji) in Kishiro village or Hossho-ji Temple of Hokke sect in Kirihata village in order to hold an incantation to purify the places, instruments and wells for cooking of Inoko mochi, in advance of commencing their cooking process.
- 拾遺和歌集(巻3・秋171)にある源順の句を知っていた公家たちが、宮中で行われた月見の宴において白くて丸い餅菓子が出されたのを見て、会話の中で「もなかの月」という言葉が出たことから、そのまま菓子の名前として定着したという由来がある。
- Court nobles who knew the poem by MINAMOTO no Shitago in Shui Wakashu (Collection of Gleanings of Japanese Poems) (volume 3, autumn 171) uttered a word 'monaka no tsuki' (moon in the middle) in their conversation as they saw white and round rice cake sweets served in a moon-viewing banquet held in the court, and the word 'monaka no tsuki' was used as the name of the sweets.
- 地域によっては餅を三枚重ねたり、二段の片方を紅く着色して縁起が良いとされる紅白としたもの(石川県で見られる)、餅の替わりに砂糖で形作ったもの、細長く伸ばしたものを渦巻状に丸め、とぐろを巻いた白蛇に見立てたものなど様々なバリエーションが存在する。
- There are many variations of kagami-mochi; in some areas, three rice cakes are stacked up, or one of the two layers of rice cakes is colored red in order to represent kohaku (red and white), which is believed to be a good omen (in Ishikawa Prefecture), or shapes are created out of sugar instead of rice cakes, or rice cakes are shaped long and slender and made into a scroll so as to resemble a coiled, white snake.
- 近年は、家庭内に飾ることの利便性と、後で食べる際の衛生面を考えて、鏡餅が重なった姿を型取ったプラスチックの容器に充填した餅や、同様の容器に(個別包装された)小さな餅を多数入れ、プラスチック製の橙などとセットにした商品が多く、各餅製造会社より発売されている。
- Today, for the sake of convenience in displaying at home as wel as for good hygiene, many products, such as a plastic case filled with rice cakes to resemble the double layers of kagami-mochi, or a similar case containing many small 'individually wrapped' rice cakes, offered in sets with a plastic bitter orange, are sold by rice-cake manufacturers.
- ヘラで練る方式の機械で作った餅は、杵搗き餅と比べて細かい気泡が多く含まれ、雑煮に入れた場合に柔らかくなりすぎる、伸ばした時の表面の肌目の細かさなどといった食味の違いがあるが、一般には杵と臼で搗く餅を比較する機会が少ない理由から同等の食味を持つものとして扱われている。
- Compared to pestle-pounded mochi, mochi which is made by a spatula-kneading-type machine: containing fine foam; and differs in taste in that this mochi becomes too soft when put in zoni (soup which contains vegetables, some kind of meat, and mochi and is served on the New Year's Day), its texture is rough when stretched, etc., however, these two types of mochi are handled to have the almost same taste because there generally are few opportunities to compare pestle-pounded mochi with this machine-kneaded-type of mochi.
- こうした風習に代わって餅を主体とする雑煮が全国的に広がっていく背景には、交通や情報伝達の発達もさることながら、石高制に基づく幕藩制による米の生産への政治的・経済的な圧力が畑作地帯を含めて加えられ、実際に灌漑設備の整備や新田開発によって、こうした地域も米作地帯に転換していった影響が大きいとされている。
- It is argued that the reasons why zoni containing mochi became more common than zoni without mochi throughout the country include, not only the development of traffic and communication means, but also the transformation of these non-rice regions to rice-producing areas through the development of irrigation facilities and new rice paddies; and this was promoted through political and economic pressure on those farming regions to produce rice during the period of the Shogunate system based on the kokudaka system (tax system based on rice, measured by reference to the rated annual yield of the domain).
- 祇園社の南北朝時代 (日本)の記録である『祇園執行日記』の康永2年(1343年)7月7日 (旧暦)の条に、麺類を指す言葉として索餅(さくべい)、索麺・素麺(そうめん)と三つの表記があり、これが「そうめん」という言葉の文献上の初出とされている(南北朝時代の「異制定訓往来」が「素麺」の初出という説もある)。
- In an article of July 7, 1343 (old calendar) in 'Gion Shigyonikki' which is a record of Gion-sha Shrine during the period of the Northern and Southern Courts (Japan), there are three words indicative of noodles including 'sakubei,' 'sakumen,' and 'somen,' and it is believed to be the first appearance of the word 'somen' in writings (there is another theory that the first appearance of 'somen' was 'Iseiteikinourai' during the period of the Northern and Southern Courts).
- 醍醐寺の主な行事としては、醍醐派が本家である壮大な屋外大護摩柴燈護摩(さいとうごま)を中心とした施餓鬼法要が8月に厳修されるほか、2月には同様に柴燈護摩を炊き上げて五大明王の功徳を讚える「五大力尊仁王会」(ごだいりきそんにんのうえ)が厳修され併せて150キロ近い巨大な鏡餅を持ち上げる力比べが行われることで有名。
- One of Daigo-ji Temple's major activities is the Segaki memorial service, which centers around the magnificent outdoor bonfire Saito-Goma, originated by the Daigo-ha sect, held in August; in February at the Godairikison Ninnoe festival the temple burns the same Saito-Goma bonfire and praise the virtuous deeds of the Godai Myoo; that festival is famous for the contest of strength, in which participants lift a giant Kagami mochi (rice cake) of nearly 150kg.
- また、地方によって、小豆餡をまぶしたものをぼたもち、黄粉を用いたものをおはぎ、こし餡を使ったものをぼたもち、粒餡や煮た小豆そのままを使ったものをおはぎ(逆の場合もあり)、餡ではなく中の米の状態によって区別し、完全に餅の状態までついたもの(皆殺し)をぼたもち、ついた米の粒が残っているもの(半殺し)をおはぎ、季節によって呼び分け、春夏はぼたもち、秋冬はおはぎとするなど、さまざまの場合がある。
- The names also vary with locality; in some regions, the rice cake coated with azuki-an is called botamochi and the rice cake coated with kinako-an is called ohagi; in some regions, the rice cake coated with koshi-an (completely ground an) is botamochi, the rice cake coated with tsubu-an (not completely ground an) or with azuki (non-ground red azuki beans) is ohagi; in other regions, the rice cake coated with koshi-an is ohagi and the rice cake coated with tsubu-an or with azuki is botamochi; in some regions, mochi of mina-goroshi (literally, 'killing all', completely pounded mochi) is botamochi and mochi of han-goroshi (literally, 'killing a half', not completely pounded mochi) is ohagi; in some regions, in spring and summer it is called botamochi, and in fall and winter it is called ohagi.