[Baien Gyohin Zusho] (28) Hadashiro / Muroaji
Hadashiro
Marine fish
Hadashiro, also known as Hata
Oral tradition of cooking: Hadashiro (Hatashiro). The origin of the original character is unknown.
Appears in 'Yamato Honzo': Kikori fish, a term from Tsukushi.
* 'Kuden' means to pass down by word of mouth. Oral tradition.
Muroaji (Mackerel scad)
Marine fish
A type of horse mackerel: Muroaji
It is produced in abundance in the sea of Muro in Harima. Hence it is called Muroaji. Its shape is round, the meat is thick and delicious, and it is often sold as dried fish. From Mera in Boshu, they produce a semi-dried version. It is called Shingire.
* 'Boshu' is Awa Province.
* 'Semi-dried' refers to raw-dried or lightly dried fish.
* 'Shingire' refers to fish that has been lightly salted and dried. Shingire.
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Author's note: 'Baien Gyohin Zusho' is a fish encyclopedia by the late Edo period naturalist, Mohri Baien. Since the explanatory text is primarily in classical Chinese (Kanbun), there are many characters that cannot be displayed on a computer, and the text includes Kanbun reading marks and auxiliary particles. For readability, characters that cannot be displayed on a computer are represented as □, and in the case of names, they are shown in the form [■ is 〇+〇] whenever possible.
Additionally, Kanbun reading marks and auxiliary particles are written in Katakana and Chinese numerals, while furigana and okurigana are written in Hiragana.
For the literature cited in this work, please refer to this note. → [Baien Gyohin Zusho] Literature Summary
● indicates characters that could not be deciphered. I will update this as new characters are deciphered or if I notice any typos or misreadings. For more details, please read the 'Self-introduction / Disclaimer' section. 📖