翻刻
右料理之一巻は庖丁きりかたの式法に
よらす唯人々作次第の物なればさして定
りたる事はなく候へとも先いにしへより
聞つたへし事けふまて人の物語をとむるに
より料理物語と名付侍る歟遠国名所〳〵
の珍物は幾千万ならむ亦明日は聞事みる
事もあらむおかしく出きたる事は書そへ
てんかし山野河海の魚鳥も無一物より
出来たる無尽像雨露のやしなひに生する
かたちは様々かきりなき事なれは誰かずへ
はかりかたし今きこゆるものあるもこのむま
しきは残しをく又うるはしきを失念も有
なん只あらましこと春のなかめ■【旅ヵ】の空つ
れ〳〵のあまり筆にまかせ侍りきしかあ
れども予はくはしくしらす存知の旁
に口伝を相尋ら□【る】へき者也於武州狭山書之
慶安弐年□□【己丑】□□【初夏】吉日開板
現代語訳
右料理の一巻は包丁切り方の式法に
よらず、ただ人々作り次第の物なれば、さして定
まりたる事はなく候えども、先に古より
聞き伝えし事、今日まで人の物語を留むるに
より料理物語と名付け侍るか。遠国名所々々
の珍物は幾千万ならん。また明日は聞く事見る
事もあらん。面白く出来たる事は書き添え
てんかし。山野河海の魚鳥も無一物より
出来たる無尽蔵、雨露の養いに生ずる
形は様々、限りなき事なれば、誰か数え
測り難し。今聞こゆる物あるも、この好ま
しきは残し置く。また美しきを失念もあり
なん。ただあらましごと、春の眺め、旅の空、つれ
づれのあまり筆に任せ侍りき。しか
あれども予は詳しく知らず、存知の方
に口伝を相尋ねるべき者なり。武州狭山において之を書す。
慶安二年己丑初夏吉日開板
英語訳
This volume on cooking does not follow the formal methods of
knife work and cutting techniques, but is simply made according to each person's way, so there are no
particularly fixed rules. However, I have named it "Ryōri Monogatari" (Tales of Cooking) because it records
the stories people have told, preserving what has been heard and passed down from ancient times until today.
The rare delicacies from distant provinces and famous places must number in the tens of millions.
Tomorrow too, there will be things to hear and see.
I shall write down interesting things that come to pass.
The fish and birds of mountains, fields, rivers, and seas all emerge from nothingness—
an inexhaustible treasure born and nurtured by rain and dew.
Their forms are various and limitless, so who can count
or measure them? Even among things known today, I preserve those that are
favorable, though I may forget some beautiful ones.
These are merely general observations—spring scenery, travel skies—written
in my leisure time as my brush moved freely. However,
since I do not know these matters in detail, I should
inquire about oral traditions from those who are knowledgeable. Written in Sayama, Musashi Province.
Published on an auspicious day in early summer of Keian 2 (1649), year of the Earth Ox.