翻刻
のこしほ「さゝもち」うるの米上白にしてよくこにはたき三段にこを取
也一はんはざつとはたきまつふるひ其こはのけ申候二番めによく
はたきこまかにふるひ候扨水にてこねちいさく玉にしてなへに
入にるふきあかりて又しづむまでゆで候あげてうすにてよく
つきて色〳〵にちぎる黄にはくちなし青はよもきの汁入吉あを
まめのこくでん在之ゆのは「御所様もち」 南部殿伝うるの米四
分もち六分よくこにして山のいもをおろしこね候てちいさくひらめ
に取みそ汁にてよくに候てもち斗もりさたうをせんじかけ出し候
さとう一升に水四合入せんじ吉「近衛様雪餅」びやくじゆつ 二両 ふく
りやう一両さんやく一両 れんにく二両よくいにん二両右よくこにしてうる
の米四分もち六分のこに合すりさたう八両右何もよくか合
つねのごとく布をしきむし候てきり出し候也ひるいなきなり
▲第十九茶之部
「ならちや」まつちやを少いりてふくろに入てあづきとちやは
かりせんじ候扨まめと米入候を半分づゝいり候てよく候まめは
引わりかはをすて吉又さゝき▲くわいやきくりなとも入吉さん
せうのこ塩かげん有何もにかげん大事也「くこちや」くこのわかきを
つみむしてほいろにかけ候ゆて候てもよし引申ときはつねの茶を三
分一くはへて吉「うこきちや」これもくこのごとく仕候くわ茶も同く
このことく仕りてよし
▲第二十万聞書之部
「一夜すしの仕様」 あゆをあらひめしをつねの塩かけんゟからうして
うほに入草つとにつゝみ庭に火をたきつと共にあふり其うへ
をこもにて二三へんまきかの火をたきたるうへに置おもしをつ
よくかけ候又はしらにまき付つよくしめたるよし一夜になれ申候し
ほうをはならす候「くしらのおきやう」しほ一升水一升をふかせよく
現代語訳
の粉、塩。
「笹餅」うるち米を上白にして、よく粉に叩き、三段に粉を取る。一番はざっと叩き、まず篩い、その粉は除け申し候。二番目によく叩き、細かに篩い候。さて水にて練り、小さく玉にして鍋に入れ煮る。浮き上がりて、また沈むまで茹で候。上げて臼にてよく搗きて、色々に千切る。黄には梔子、青は蓬の汁入れ良し。青豆の粉、口伝在り。湯の葉。
「御所様餅」南部殿伝。うるち米四分、餅米六分、よく粉にして山の芋をおろし練り候て、小さく平目に取り、味噌汁にてよく煮候て、餅ばかり盛り、砂糖を煎じかけ出し候。砂糖一升に水四合入れ煎じ良し。
「近衛様雪餅」白朮二両、茯苓一両、山薬一両、蓮肉二両、よく煎り人参二両。右よく粉にして、うるち米四分、餅米六分の粉に合わせすり、砂糖八両。右何もよくかき合わせ、常のごとく布を敷き蒸し候て切り出し候なり。類い無きなり。
**第十九 茶之部**
「奈良茶」まず茶を少し煎りて袋に入れて、小豆と茶は秤り煎じ候。さて豆と米入れ候を半分ずつ入り候てよく候。豆は挽き割り、皮を捨て良し。また大角豆、慈姑、焼栗なども入れ良し。山椒の粉、塩加減有り。何も煮加減大事なり。
「枸杞茶」枸杞の若きを摘み蒸して、焙炉にかけ候。茹で候ても良し。挽き申す時は常の茶を三分一加えて良し。
「鬱金茶」これも枸杞のごとく仕り候。桑茶も同じく、この事く仕りて良し。
**第二十 万聞書之部**
「一夜鮨の仕様」鮎を洗い、飯を常の塩加減より辛くして、魚に入れ、草苞に包み、庭に火を焚き、苞共に炙り、その上を薦にて二三遍巻き、かの火を焚きたる上に置き、重しを強くかけ候。又は柱に巻き付け、強く締めたるが良し。一夜になれ申し候。塩を外さず候。
「鯨のおきあう」塩一升、水一升を沸かせ、よく...
英語訳
flour, salt.
"Sasa-mochi" (bamboo leaf rice cakes): Make regular rice into finest white rice, pound well into flour, and divide the flour into three grades. First grade: pound roughly, first sift, and set aside that flour. Second grade: pound well and sift finely. Then knead with water, form into small balls, put in pot and boil. When they float up and sink again, finish boiling. Remove and pound well in a mortar, then tear into various colors. For yellow use gardenia, for blue use mugwort juice - this is good. There are oral instructions for green soybean flour. Hot water leaves.
"Gosho-sama Mochi" (Imperial Palace Style Rice Cakes): Transmitted from Lord Nambu. Four parts regular rice, six parts glutinous rice, grind well into flour, grate mountain yam and knead together. Form into small flat pieces, boil well in miso soup, serve only the rice cakes, and pour boiled sugar syrup over them. Add four go of water to one sho of sugar and boil - this is good.
"Konoe-sama Yuki-mochi" (Lord Konoe's Snow Rice Cakes): Two ryo white atractylodes, one ryo poria, one ryo Chinese yam, two ryo lotus seeds, two ryo well-roasted ginseng. Grind all of these into powder well, combine and grind with four parts regular rice flour and six parts glutinous rice flour, eight ryo sugar. Mix all of these ingredients well together, spread cloth as usual and steam, then cut and serve. This is incomparable.
**Chapter 19: Tea Section**
"Nara Tea": First roast tea lightly and put in a bag, weigh the adzuki beans and tea and decoct. Then add half portions each of beans and rice - this is good. For beans, crack and discard the hulls - this is good. Also good to add broad beans, water chestnuts, roasted chestnuts, etc. There are proper proportions for Japanese pepper powder and salt. Proper cooking timing is crucial for everything.
"Goji Tea": Pick young goji berries, steam them, and place on a roasting basket. Boiling is also fine. When grinding, it's good to add one-third regular tea.
"Turmeric Tea": This is also prepared like goji. Mulberry tea is also good prepared in this same manner.
**Chapter 20: Various Records Section**
"One-Night Sushi Preparation": Wash sweetfish, make the rice saltier than the usual salt proportion, stuff into the fish, wrap in grass bundles, build a fire in the garden, roast together with the bundles, wrap the top with straw mats two or three times, place on top of where the fire was built, and apply weights strongly. Alternatively, it's good to tie around a pillar and bind tightly. It will be ready in one night. Do not remove the salt.
"Whale Preservation": Boil one sho each of salt and water well...