Ryori Komoku Chomisho, Volume 2 (1): Rice Section

|Takiboshi (Dried-cooked) Rice

This is known to everyone, so I will not record it. If you add one-third kelp dashi to the water used to prepare the rice, it becomes excellent rice. Also, for one sho of rice, it is good to add one cup of either sake or soy sauce. When you have failed at cooking rice, if it is one sho of rice, pour in one cup of sake, cook over a low flame, and let it steam until delicious.

|Nitarahi-meshi (Steamed Rice)

Cook the rice as usual, wash it with hot water, and then put it back into the pot to steam.

* "As usual" means as one normally does.

|Yutori-meshi (Drained Rice)

For one sho of soaked rice, use a little over two sho of water. When it is mostly cooked, drain the hot water, put it back into the pot, and cook over a low flame to steam. Alternatively, put the soaked rice into a container, place it in a pot of boiling water, and when it is cooked, steam it from above.

* The kanji "飪" means to boil food until it is soft and edible. * "Soaked rice" refers to rice that has been washed and soaked in water.

|Azuki (Adzuki Bean) Rice

For one sho of white rice, take four go of adzuki beans, remove the astringency, and cook using the remaining boiling water. Add a little salt.

|Mugi (Barley) Rice

As usual, soak the barley in water overnight. When cooking, use plenty of water to boil it, and when it is well-cooked, drain the water. Mix the rice with the barley, add water until it is just covered, and cook (one sho of barley to three go of rice). It is the same if the barley is cracked.

* "Cook" here is thought to mean to apply heat.

|Na (Green Vegetable) Rice

Cook the rice as usual and transfer it to a container. When transferring, finely chop the greens, rub them with salt, sprinkle and mix them in, and let it steam for a while until delicious. For mock vegetable rice, toast seaweed, crumble it, sprinkle and mix it into the rice, and let it steam for a while until delicious. No extra salt is needed.

* "For a while" means for a short time.

|Nara-chameshi (Nara Tea Rice)

For tea rice, cook with tea. Add salt. Add green beans, dried chestnuts, adzuki beans, and soybeans that have been roasted, and put them directly into the hot tea. When they are cooked, add them to the rice and cook. In all cases, add salt.

|Hohan (Fragrant Rice)| Preparation Method

Duck rice, pheasant rice, shrimp rice, rockfish rice, hatsutake mushroom, and matsutake mushroom rice are all variations of chicken rice and are considered Hohan. For the chicken rice method, a young male chicken is best. Remove the feathers and entrails, wash it, and boil it whole, then use that broth to cook the rice. Serve the rice directly from the pot. Shred the chicken meat finely, chop dried Acanthopanax leaves and green onions, season each with sake and soy sauce, and place them on top of the rice. Also, use ground pepper and spicy daikon radish.

For the variation method, use green onions, burdock root, shimeji mushrooms, shiitake mushrooms, Japanese parsley, and grilled wheat gluten, all cut into strips, seasoned, and placed over the rice. These are all types of covered rice.

The soup should be clear. Use ingredients like daikon radish and kelp, and keep it light. For Hohan of that day, use cold soup with nori, chestnuts, ginger, grated daikon radish, and yam broth. For the yam broth, thinly peel mountain yams, soak them in water overnight, and use the viscous water.

* Is 'ko-saku' (胡柞) a reference to pepper?

|White Porridge| Preparation Method

Boil six sho of water, add one handful of rice from the one sho portion, and when that rice softens, add the remaining rice, cover the pot, and remove from the heat; it will cook on its own.

|Tea Porridge|

Roast the rice until it turns yellow, then cook it in tea. It is bad to stir it with a ladle; it is better to have tea poured over it. Generally, tea porridge is best made in an earthenware pot.

|Azuki Bean Porridge|

For one sho of rice, use four sho of azuki beans and add salt. On that day, put it in a good container with a lid, cool it well at the bottom of a well, and use sugar.

* 'No' (能) means 'well' (yoku).

|Zosui (Rice Soup)| Preparation Method

Duck, eggs, green onions, chives, Japanese parsley, greens, or anything else is fine, along with miso, soy sauce, or a light broth. Add water and salt. What is called 'pigeon soup' in the eastern provinces involves removing the entrails of a pigeon, stuffing its belly with glutinous rice flour dumplings, steaming and roasting it in a furnace, slicing it, and pouring warm soy sauce over it.

|Iriyu (Roasted Broth)|

Dry-roast cooked rice until it is scorched. Put it in hot water, cover it, and let it sit for a while until it rises; this makes the finest scorched broth. Everything else is as usual.

Author's note: ● indicates characters that could not be deciphered, and □ indicates kanji that cannot be displayed on a computer.
I will update this as I decipher new characters or notice typos and misreadings. For details, please read the 'Self-Introduction/Disclaimer' section. 📖