Ⅳ　日本のたべものと英語　（英語対訳）7

７　餅

　「餅」という名で呼ばれるものには、粒状のもち米を蒸して杵で搗いた搗き餅（つきもち）と、穀物（うるち米、アワ、キビなど）の粉に湯を加えて練り、蒸しあげた練り餅（ねりもち）の二種類に大別されます。沖縄県を除く日本で「餅」といえば一般にもち米からなる搗き餅を指し、練り餅は「団子」と区別されることが多い。
　日本の餅は様々な形で食べられます。形・大きさの違いのほか、もち米と一緒に搗き合わせる食材、つけて食べる調味料も多彩で、餅料理も雑煮など伝統的な和食だけでなく、洋食やデザートにも使われることもあります。
フランスやアメリカなどの欧米の一部でも日本語のモチを由来とした「MOCHI」が販売されていますが、日本の餅とは異なり求肥等で作られた薄皮でアイスクリームを包んだものを指すことが多い。
　種類として、ぼた餅（小豆餡で包んだ餅）、あん餅、大福（中にあんこが入った餅）、磯辺餅（いそべもち）（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）、きなこ餅（焼いた餅、煮た餅、もしくは蒸し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）、納豆餅（納豆をからませたもの。あるいは、納豆を餅でくるんだもの）、草餅（ヨモギなどと共についた餅。もち粉やうるち米を用いたものや、小豆あんを包んだものも草餅と呼ばれる）、揚げ餅（七味味の揚げ餅餅を 1cm 内外のサイコロ状に切断、または前記の鏡餅で砕いた破片等を油で揚げた餅。揚げた後に醤油・薬味などをまぶして食べる）、飴餅（餅を水飴でくるんだもの。江戸時代に佐夜の中山で売られた。宮城県北部では正月に食べる習慣がある）、えび餅（炒ったヌマエビを餅に絡めたもの。旧仙台藩領内の北部（宮城県北部から岩手県南部）の郷土料理であり、見た目が紅白になることから祝いの席で出される）、かき餅（かきもち、欠餅）（「おかき」。餅を薄く切断したものを天日で乾燥させ、焼いたもの。醤油等を塗る場合もある。古来は刃物を使わず槌や手で餅を欠いた）、柿餅（干し柿をもち米とともにつき、餅にしたもの。中国では円形に縦から潰した干し柿自体を柿餅と称している）、豆餅（黒豆などを混ぜ込んだ餅）、からみ餅（大根おろしにからませて食べる）、かんころ餅（さつまいもを輪切りにして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））、巾着餅（油揚げの中に餅を入れたもの。おでん種として用いられる）、くるみ餅（クルミを擦って作った餡をからめたもの）、凍り餅・氷餅・凍み餅（凍らせた餅）、笹餅（笹の葉で巻いた餅）、酢餅
（大根おろしとカボスまたは柚の果汁（ポン酢）にからませて食べる。一味唐辛子をかける人もいる。主に福岡県・大分県で食べられる）、ずんだ餅（ゆでた枝豆をすり鉢等を用いて潰したものにからめて食べる）、栃餅（栃の実を混ぜてついた茶色の餅）、菱餅（雛祭りの際に雛壇に飾る菱形の餅）、へぎ餅（おへぎ、方餅）（餅を薄く刃物で切断したものを天日で乾燥させ、焼いたもの。油で揚げる場合もある。現在はかき餅と混同されている事がある）、水餅（水に漬けて貯える餅）、バター餅（バターや砂糖などを練りこんだ餅で、秋田県の郷土料理）わらび餅（わらび粉を原料とする柔らかく口どけの良い和菓子。 ... きな粉や抹茶の粉、黒蜜をかけて食べるのが一般的となっている）
 

Japanese Food and English (Japanese-English translation) 7
 

７ Mochi　（Rice cake）

　　　Mochi (rice cake) is made by steaming granular glutinous rice and pounding it with a mallet, and tsukimochi, which is made by steaming granular glutinous rice and pounding it with a mallet, and kneading grain (non-glutinous rice, millet, millet, etc.) powder with hot water and steaming it. It is roughly divided into two types: nerimochi. In Japan, except for Okinawa Prefecture, ``mochi'' generally refers to pounded mochi made from glutinous rice, and nerimochi is often distinguished from ``dango.''
　　　Japanese mochi can be eaten in various forms. In addition to the different shapes and sizes, there are also a variety of ingredients that are pounded together with sticky rice and seasonings that are eaten with it. It is used not only in traditional Japanese dishes such as mochi dishes and zoni, but also in Western dishes and desserts. 
　　　"Mochi", which is derived from the Japanese word mochi, is also sold in parts of Europe and America, such as France and the United States, but unlike Japanese mochi, it refers to ice cream wrapped in a thin skin made from gyuhi, etc. There are many things.
　　　Types include botamochi (rice cake wrapped in red bean paste), red bean paste, daifuku (rice cake with red bean paste inside), and isobemochi (kirimochi is grilled, soaked in soy sauce while still hot, and wrapped in seaweed. Soybean rice cake (Eat baked, boiled, or steamed mochi by sprinkling (mixing) soybean powder made by grinding soybeans in a mortar with a little sugar added, and natto mochi (fried rice cakes coated with natto). (also, natto wrapped in rice cake), kusa mochi (rice cake with mugwort, etc., rice cake made with mochi flour or non-glutinous rice, or wrapped in azuki bean paste), and fried mochi (shichimi flavored rice cake). Fried Mochi is a mochi made by cutting mochi into 1 cm cubes, or breaking it up with the kagami mochi mentioned above, and frying it in oil. After frying, sprinkle soy sauce and condiments on it and eat it. Ame mochi (mochi wrapped in starch syrup). It was sold at Nakayama in Sayo during the Edo period. In northern Miyagi Prefecture, there is a custom of eating it on New Year's Day.) Ebi-mochi (roasted shrimp wrapped in mochi). Sold in the northern part of the former Sendai domain (from northern Miyagi Prefecture It is a local dish of southern Iwate Prefecture, and is served at celebratory occasions because of its red and white appearance. , roasted. Sometimes coated with soy sauce, etc. In ancient times, mochi was cracked with a mallet or by hand without using a knife), kakimochi (dried persimmons mixed with glutinous rice and made into a mochi. In China, they were crushed vertically into a circular shape. (The dried persimmon itself is called kakimochi), mamemochi (mochi mixed with black beans etc.), karamimochi (mochi mixed with black beans etc.), Kankoro mochi (yellow mochi made by steaming and mixing sweet potato into rings, boiled and dried in the sun, and glutinous rice), Kinchaku-mochi (rice cakes placed inside deep-fried tofu. Used as oden seeds), Kurumi-mochi (stuffed with bean paste made by rubbing walnuts), Freeze-mochi, Hyo-mochi, Freeze-mochi (frozen mochi) ), Sasamochi (rice cake wrapped in bamboo leaves), Vinegar mochi(Eat with grated daikon radish and kabosu or yuzu juice (ponzu sauce). Some people add chili pepper. Mainly eaten in Fukuoka and Oita prefectures), Zunda mochi (Mash boiled edamame with a mortar etc.) Tochi-mochi (brown rice cake mixed with horse chestnuts), Hishi-mochi (diamond-shaped rice cake displayed on the doll stage during the Doll's Festival), Hegi-mochi (ohegi, square rice cake) (rice cake) It is cut into thin pieces with a knife, dried in the sun, and then baked.　It is sometimes fried in oil. Currently, it is sometimes confused with kakimochi).　Mizumochi (a rice cake that is soaked in water and stored), Butter Mochi (a rice cake kneaded with butter and sugar, a local dish of Akita Prefecture), Warabimochi (a soft and melt-in-your-mouth Japanese sweet made from bracken flour)... It is common to eat it with soybean flour, matcha powder, or brown sugar syrup.)　（To be continued）
​