Rice Reis, meshi gohan


Rice, Reis, with many Japanese words

The Japanese Rice Culture -
die Reiskultur Japans.

Rice is the staple food of Japan.
There are many words for it, from the plant to the cooked product. Many of them are kigo.

Rice plant (ine 稲, sanae 早苗 )
Rice grains are called "kome, mai 米".
On the table and cooked, it is called

"Gohan" ご飯 or "meshi" 飯 めし.

CLICK for more tanada photos
Tanada ... Terraced rice fields of my home in Ohaga
Gabi Greve, Japan

Japan is a rice-growing culture. It has many regional celebrations and rituals related to rice growing and harvesting.
Rice is traditionally much more than just food.

Please read this first and come back:

Japanese Rice Culture
by Nold Egenter

Imperial Rituals in Japan
The Emperor, embodying the god of the ripened rice plant, plants the first rice of the spring and harvests rice from the plants of the autumn. In one of the most solemn Shinto ceremonies of the year the Emperor, acting as the country's chief Shinto priest, ritually sows rice in the royal rice paddy on the grounds of the Imperial Palace.

The Great Food Offering —in which the Emperor spends the night with the Sun Goddess as a dinner guest—is something every emperor is required to do shortly after ascending to the throne. First recorded in A.D. 712, the ritual takes place at night because the Sun Goddess is in the sky during the day.

The rite follows a ritual bath, symbolizing purification, and takes place in two simple huts, made of unpealed logs and lit with oil lamps, erected on the Imperial Palace ground in Tokyo. The huts are believed to represent the original first huts where Jimmu Tenno communed with the Sun Goddess.

During the Great Food Offering, the Emperor absorbs some of the Sun Goddess spirit and thus "becomes a kind of living ancestor of the entire Japanese family." The pre-World War II belief that the Emperor was a living god is based on this ritual.
Murray Sayle wrote in the New Yorker, "I witnessed the most recent Great Food Offering....from my position behind a police barrier a hundred yards away. During my chilly vigil, all I saw was a figure in white silk—presumably the Emperor—flitting from one small building to another. It took perhaps one second in all."

No one but the Emperor has ever witnessed the ceremony. According to a press release from the Imperial Household Agency, "The new Emperor ... offers newly-harvested rice to the Imperial Ancestor [the Sun Goddess] and the deities of Heaven and Earth and then partakes of the rice himself, expresses gratitude to the Imperial Ancestor and these deities for peace and abundant harvests, and prays for the same on behalf of the country and people."
source : factsanddetails.com

A set of harvest festivals in November carried out at the imperial palace and shrines throughout the country:
. Niiname sai 新嘗祭
"Celebrations of the First Taste" .

November 23

. Inari 稲荷 Fox Deity, Rice Deity .

. Toyouke no Ookami 豊受大神
The Great Deity that gives Bountiful .

Deity of Rice and Food

. Akamai shinji 赤米神事 ritual of the red rice .
At Takuzutama Shrine 多久虫玉神社, Tsushima Island, Nagasaki

mikeden 御鐉殿(みけでん) "the sacred dining hall"
for the deities at Ise shrine.

Higoto asayū ōmike sai
A celebration at the Grand Shrines of Ise (Ise Jingū) in which sacred food is offered twice daily, in the morning and evening, to Amaterasu Ōmikami and other deities.
Also referred to as the regular sacred offering (jōten mike), this celebration corresponds to the daily offering (Onikku) ceremony conducted at ordinary shrines. In response to a dream revelation from Amaterasu Ōmikami during Emperor Yūryaku's reign, Toyouke Ōmikami was moved from Tanba Province to Ise Shrine as the tutelary deity of foodstuffs (miketsu kami).

Based on this lineage, kami seats (shinza) for Amaterasu Ōmikami, Toyouke Ōmikami, and a "deity enshrined on a subordinate altar in the same honden" (aidono no kami) are built in the Outer Shrine's Sacred Dining Hall (Mikeden). The Mikeden has an ancient architectural style with "log storehouse" (ita azekura) wall construction and steps carved from a single piece of timber (kizami kizahashi).
This structure is also where members of the Watarai priestly clan have traditionally served in such roles as senior priests (negi) reciting the norito or as children who observe votive abstinence and serve in ritual services (monoimi).

With the Meiji Restoration, shinza were added to auxiliary sanctuaries (betsugū) and senior priests, junior priests (gonnegi), and shrine administrators (gūshō) began serving inside the Mikeden. Although "Meiji-Period Rules for Ritual Procedures at Jingū" (Jingū Meiji saishiki) did not designate this ceremony as a matsuri, the later "Regulations on Ritual Observances at Jingū" (Jingū saishirei) positioned it as a lesser festival (chūsai) and named it Higotoasayū ōmikesai.
Whereas other Ōmike ceremonies take place in front of the main sanctuary (shōden) building, this celebration is unique because the deity is "worshipped at a distance" (yōhai) from inside the Mikeden.
source : Nakanishi Masayuki, 2006, Kokugakuin

Shingu shinden 新宮神田 rice fields for the deities
at Ise shrine. 神田(しんでん=神殿)
They are 3 hectar large.

. Ise Grand Shrine (伊勢神宮 .

. shinden 神田 - saiden 斎田 "divine rice field" .

. Hoozuki ichi 鬼燈市 lampion flower market .
shiman rokusen nichi 四万六千日 46000 days
Why 46000 days, you might ask?
This is supposed to be the number of rice grains in one Japanese measure of rice, Japan being an old rice-growing nation and wasting even one grain of it was a big sin.

The koku, kokudaka (石/石高) is a Japanese unit of volume, equal to ten cubic shaku. In this definition, 3.5937 koku equal one cubic metre, i.e. 1 koku is approximately 278.3 litres. The koku was originally defined as a quantity of rice, historically defined as enough rice to feed one person for one year (one masu is enough rice to feed a person for one day).
A koku of rice weighs about 150 kilograms.
During the Edo period of Japanese history, each han (fiefdom) had an assessment of its wealth, and the koku was the unit of measurement.
© More in the WIKIPEDIA !


Some vocabulary

chagayu 大和の茶がゆ rice gruel cooked with tea and
chahan 茶飯 / 大和茶飯 rice boiled with tea and soy beans
from Nara prefecture 

daikon-meshi 大根飯 rice with radish
gekochter Reis mit geschnetzeltem Rettich

gohan no tomo ご飯の供 "friend of the cooked rice"
condiments and food you place on your rice bowl, for example furikake
. . . CLICK here for Photos !
CLICK for more photos gohan no tomo ご飯の友 "friend of cooked rice"
a spedial brand from Kumamoto. A kind of furikake, with various flavors.
shiso perilla, hijiki seaweed, spicy sesame, norigoma seaweed with sesame

gyohan 魚飯 "fish rice"
Special dish served for celebrations, especially along the Inland Sea and at Takehara. The rich owners of salt production fields served it to their visitors.
Various ingredients are finely shredded, the shrimp flavored with salt. The ingredients are served separately on a huge plate. Each visitor takes a bit of each on his bowl of rice, then plenty of dashi soup is added.

kama-meshi 釜飯 rice, meat, and vegetables boiled together in a small pot
Gericht, bei dem Reis mit den anderen Zutaten zusammen in einem kleinen Topf gedämpft wird
Reis und Beilagen im gleichen Topf gekocht

katemeshi かて めし (糅飯) rice mixed with vegetables, radish, seaweed or other ingredients to make it last longer in times of scarcity
gemischter Reis

kenmai 献米 rice offering
. shinjin kyooshoku 神人共食
God and Man eating together .

shinsen 神饌 Shinto- Food offerings / Shinto-Speiseopfer
shinsenmai 神饌米 Reis als Speise-Opfergabe in Shinto-Zeremonien.
. . . CLICK here for Photos !

koge, o-koge, okoge, rice crust in the pot おこげ (御焦げ)
kogemeshi こげめしdishes with okoge
festgebackener Reis, angebrannter Reis am Topfboden

mochi もち (餅) pounded rice taffy
das Mochi; Reiskuchen

nuka ぬか (糠) rice bran

ojiya, o-jiya おじや kind of rice gruel with miso base
The name comes from the sound of the slowly cooking broth, jiyajiya じやじや.
kigo for winter
dicke Reissuppe; (mit Miso oder Sojasoße gewürzt)

o-kayu, okayu, kayu 粥 rice gruel
Reissuppe; Reisgrütze
auch ojiya genannt.
(nicht identisch mit dem in Deutschland als REISBREI bekannten Gericht mit Zimt und Zucker)
. . . Chinowagayu, chinowa-gayu 茅の輪粥 rice porridge
chi no wa kayu, served on the last day of the sixth month.

kodaimai こだいまい 古代米 rice of old / my photo
rice from the time of the gods
genmai, gokoku mai

o-kowa, okowa おこわ (御強) "the honorable strong one"
mix of regular Japanese short grain rice and mochi-gome, sticky rice cooked with other ingredients.
kowameshi こわめし
Mochi-Klebreis mit roten Bohnen

Onigiri おにぎり rice balls
der Onigiri; Reiskloß, Reisball


sakameshi (さかめし - 酒飯)  "rice wine rice"
special fermented rice kooji used for brewing Sake. It was used by the poor of Edo boiled a bit to make it a Kowameshi 強飯 .

sakameshi no tenohira ni kakaru mizore kana

my poor dinner
in the palm of my hand...
falling sleet

Tr. David Lanoue

sleet falls
on a palm holding
steamed rice for sake

Tr. Chris Drake

This hokku was written on 10/28 (Dec. 11) in 1803, when Issa was living in Edo. The hokku and the hokku following it in Issa's diary seem to be based on a visit to a sake brewery. Issa had just written a kasen renku sequence with the poet and rich merchant Seibi, so he could have gone with Seibi to visit a brewery. In any case, Issa is interested by the newly steamed rice that one of the brewers seems to be inspecting.

The rice used in making sake is first washed and steam-cooked (not boiled) and then cooled before it is mixed with the other ingredients. This specially steamed rice is still fairly hard on the outside and is not considered food or delicious. The brewer needs to test its feel, smell, color, body, and whether it's been cooked enough, but it's a dark winter day and there are only a few oil lamps inside for light, so he carries a handful of the rice outside the brewery door, where it's lighter and he can see better. The way the warm steam rises up from the rice through the cold sleet falling on it perhaps suggests the intensity of the brewer's stare and his obvious strong desire to steam the latest batch of rice inside just the right amount.

Chris Drake

The cut marker KANA is at the end of line 3.

. WKD : Kobayashi Issa 小林一茶 in Edo .


sakurameshi (さくらめし) 桜飯、桜めし "cherryblossom rice"
boiled with sake and soy sauce
sakura gohan さくらご飯 "cherry blossom rice" Shizuoka
mit Sojasoße und Sake gekochter Reis

sekihan 赤飯(せきはん) "red rice"
cooked for celebrations
Reis für Feierlichkeiten, mit roten Bohnen, Reis mit roten Bohnen
Usually salt with black sesame (gomajio) is used to sprinkle over the rice, but in the town of Naruto, Tokushima, people use freshly ground white sesame with a lot of sugar. (The salt fields of Naruto provided people with cheap salt, so on a festive day, they wanted to eat something better, sweet sugar.

semai 施米 (せまい) alms of rice

kigo for late summer
Every year in the sixth lunar month, the Heian court officials would give offerings to the temples and poor begging monks of the capital, Kyoto. Often they also gave some salt.
Summer Ceremonies SAIJIKI

shiina 粃 unripe rice
Bezeichnung für taube Reiskörner, unreifer Reis; unreife Ähre, unreife Frucht

sutamina raisu スタミナライス stamina rice
a plate of rice, pork cutlet, cut cabbage and vegetables fried with sesame oil (Chinese style) and a fried egg on top of it all
From Nemuro town, Hokkaido 北海道根室
There are many dishes with a plate of rice and various topping, Western style. The influence of Western Food was quite strong in this part of Hokkaido.
panchi raisu パンチライス "ice with a punch"
(with sauted pork, some spagetti, a fried egg on a plate of rice)
esukaroppu エスカロップ escalop

takikomi gohan, takikomigohan たきこみご飯 ・ 炊き込みご飯
mixed rice since a number of ingredients are added in the rice.
source :  http://japanesefood.about.com / Recipe
Reis gekocht mit weiteren Zutaten

. taue meshi 田植飯(たうえめし)rice eaten during rice planting  
usually some nigiri for all the participants, eaten in a hurry to finish the work needed for the day.
tauezakana 田植肴(たうえざかな)side dishes for rice planting
usually a few slices of pickled radish takuan and plums (umeboshi).
kigo for mid-summer

togi-jiru, togijiru とぎじる(研ぎ汁)
water in which rice has been washed
Wasser, in dem Reis oder andere Nahrungsmittel gescheuert worden sind

yuzu gohan ゆず御飯 rice with yuzu citrons at temple Sanpo-ji, Kyoto

zakkoku mai, ざっこく(雑穀) rice mixed with various cereal grains like buckwheat, millet, whole grains and mixed seeds
(minderwertige) Geteidesorten
Getreidesorten außer Reis und Weizen

zoosui 雑炊 rice gruel, rice soup with ingredients like vegetables and chicken
Reissuppe mit Gemüse. #zosui

The great rice paddle in Miyajima 宮島しゃもじ
. . . CLICK here for Photos !


kiganmai 祈願米 "consecrated rice"
It is first placed in front of the deity in a Shinto shrine or a Buddhist temple and the priest performs purifying rites with his wand or chants sutras for purification. Later this rice is sold in the shops to bring happiness for the new year, help students pass the examinations and keep people healthy.

Many shrines in Japan perform these rites during the New Year festivities. Click on the photo to see some more.
shoofuku kigan mai 招福祈願米
consecrated rice to bring good luck

The rites were performed for example at Temple Saidai-Ji in Okayama in January 6, 2010.

peanuts are also consecrated in this way.
shoofuku kigan mame (kiganmame) 招福祈願豆

Beans are also consecrated for the Setsubun festivities on February 2/3.


kome kona, kome no kona こめこな / 米の粉 rice flour
ground rice powder

The group "Food Action Nippon" is promoting the use of this, to increase the food self-sufficiency of Japan.
. . . Reference : FOOD ACTION NIPPON(フードアクションニッポン)
Flour is used for noodles, bread and cakes or mixed with wheat flour.
. . . CLICK here for Photos !


observance kigo for the New Year

hatsu kashigi 初炊ぎ (はつかしぎ) first cooking (of rice)
kashigizome 炊ぎ初(かしぎぞめ)
takizome 炊初(たきぞめ), takizome 焚初(たきぞめ)
wakameshi 若飯(わかめし)first cooked rice

hatsu kamado 初竈 (はつかまど)
first use of the hearth (fire)

Firsts things in the New Year


in the World Kigo Database

Fields, rice paddies (ta, hatake) Japan

God of the Rice Paddies (田の神 ta no kami) Japan

. . . . . fukidawara 蕗俵(ふきだわら)"butterbur barrels" as an offering to the God of the Fields

kometsuki 米搗き professional grain pounders

Nikkoo Goohan-Shiki 日光強飯式Gohanshiki.
Ceremony of eating large bowls of rice

Pounding Rice (mochi tsuki) Japan, Philippines
..... New Year's Rice Dumplings (toshi no mochi, kagamimochi, zoonimochi) and a few more
..... The Hare/Rabbit in the Moon

Raw fish, sashimi, sushi and .. rice balls (onigiri) Japan

..... Rice plants (ine) Japan. A list of kigo. New rice
(shinmai 新米 (しんまい))

Rice fields(tanbo, tanada) Japan. A list of kigo.

Rice cake offerings for the New Year (kagami mochi) Japan

Rice gruel (kayu) Japan. Porridge, congee in many kigo.

Rice wine (ricewine) sake, Japan Reiswein

Withered rice paddies (karita) Japan


25 komebitsu small wood bowl for rice

komebitsu 米びつ container to keep cooked rice for serving


CLICK for more photos

meshizaru 飯笊 (めしざる) basket for rice
..... meshikago 飯籠(めしかご)
Mostly of woven bamboo, which has some ability to keep the rice from getting bad in summer.
Before putting the rice in the basket, a towel is spread to prevent the rice grains from getting squeezed in the holes of the basket.
kigo for all summer

- quote
jikirou 食籠 jikiroo, jikiro
A lidded food container,
usually layered and lacquered with decorations of sunken gold *chinkin 沈金, carved lacquer *choushitsu 彫漆, mother-of-pearl inlay *raden 螺鈿, or metal leaf decoration, haku-e 箔絵, or sometimes of plain black lacquer, woven bamboo, or pottery. Round, quadrilateral hexagonal, octagonal and circular flower shapes are common.
Made in Yuan and Ming period China and in the Ryuukyuu 琉球 (now Okinawa prefecture), jikirou have been imported to Japan since the Kamakura period. They were later used as sweets containers at tea ceremonies.
A common type is the juubako 重箱 (tiered food box) usually covered with *makie 蒔絵 and consisting of two, three, five or more tiers to store cooked rice, stewed dished, fish, or raw vegetables separately. In the Edo period juubako were common at picnics, and used with sagejuu 提重 (a picnic box holding various food and beverage containers in a light and compact form). The upper classes had highly decorated lacquer boxes while the lower classes had plain wood or unadorned lacquered grounds.
- source : Jaanus

. kago 籠 / 篭 / かご basket, baskets of all kinds .


ohachi-ire 飯櫃入 (おはちいれ) container to keep the rice warm
(word used in Kanto)
hitsuire 櫃入れ(ひついれ)(word used in Kansai)
ohachibuton 飯櫃蒲団(おはちぶとん)quilt to cover it
ohachifugo 飯櫃畚(おはちふご)straw mat to cover it
A container made from straw with a lid. The rice containder with the cooked rice (komebitsu) was put it here to keep the rice warm for the next meal.
kigo for all winter

ohachi-ire shibuhikari to mo susuhikari to mo

warmer for cooked rice -
shines of incrustations
shines of soot

Takahama Kyoshi 高浜虚子


Dishes with mostly rice

Bibimba, Korean rice dish
Koreanisches Reisgericht

Chaahan, fried rice
gebratener Reis, chinesische Art

Schale Reis mit Beilagen und grünem Tee übergossen

Chikin raisu, chicken rice
Huhn auf Reis

Schale mit gekochtem Reis und Beilagen

Reiseintopf mit Fisch oder Hühnerfleisch
Italian food イタリアン料理 Spaghetti, Pizza, Pasta, Doria, Pesto

Gomoku gohan (kayaku gohan)
Reis mit aufgeletem Gemüse und Fischstücken

Hayashi raisu
Haschee auf Reis

Karee raisu, curry rice

Kuppa, Korean rice soup
Koreanische Reissuppe

Makunouchi bentoo
Lunchpaket „zwischen den Akten“

Meshi, gohan, white cooked rice
Weißer Reis

Reis mit fermentierten Natto-Bohnen

Schale Reis mit grünem Tee übergossen

Mochireis-Klößchen, mit Anko bedeckt

Okayu, kayu, simple rice soup
Einfache Reissuppe

Mochi-Klebreis mit roten Bohnen

Ojiya, thick rice soup
Dicke Reissuppe

Omuraisu, omlet with rice
Omelett mit Reis

Reiskloß, Reisball

Pilaf, gebratener Reis

Takikomigohan, rice cooked with further ingredients
Reis gekocht mit weiteren Zutaten

Tamagokakegohan, rice with a raw egg
„Reis mit rohem Ei“

Zoosui, rice soup with other ingredients
Reissuppe mit weiteren Zutaten


SHU 13 rice cooking 051119

cooking rice in Japan

はじめちょろちょろなかぱっぱ 赤子泣いても蓋とるな
hajime choro-choro, naka pappa,
akago naitemo futa toru na

First use low heat, then turn it up in the middle
and never take off the lid even if your baby cries.

Anfangs choro-choro, langsam anheizen bis es Blasen gibt und man das Blubbern hört, dann kräftig weiterkochen, bis das Wasser papp-pa zischt.
Und auf keinen Fall den Deckel abheben, selbst wenn die Kinder vor Hunger weinen.

The first slow heat gives the grains time to soak up water choro-choro. When they are full of water they can be cooked much faster papp-pa. And after cooking, keep it standing for a while (even if the children are hungry).

Auch die Reihenfolge in der Familie beim Reisessen war festgelegt.

Even the order of eating rice in the family was given.
First the children.
Then the menfolk, starting with the eldest.
Next the mother-in-law and other in-law family members.
Finally the daughter in law.


tsuyu shimeri karee raisu o tabe ni keri

humid rainy season ...
I go out to eat some
curry rice

Wakimoto Maki 脇本 眞樹(塾長)
月曜日, 6月 29, 2009


kinako musubi "きな粉むすび" rice balls with bean flour

niawashi ya mame no ko meshi ni sakura-gari

so fitting -
bean-flour rice balls
while blossom hunting

Tr. Barnhill

Written in 1690 元禄3年
While visiting Iga Ueno.

mame no ko meshi is cooked rice sprinkled with kinako bean powder (kinako meshi きな粉飯), which can be formed to musubi balls. This is simple but nurrishing food for the very poor.
sakura-gari is an expression referring to the elegant cherry blossom parties of the court of the Heian period. The normal word would be hanami.
Here Basho contrasts the simple food with a free enjoyment of blossoms, just right for the haikai friends in Ueno.


seri gohan 芹の飯 cooked rice with dropwort

waga tame ka tsuru hami-nokosu seri no meshi

just for me -
the crane left over some
rice with dropwort

A disciple from Iga brought this dish to his master.
Ishikawa Senten 石川山店
dates unknown.
He was the younger brother of Ishikawa Hokkon 北鯤.
One of his hokku is in Sarumino.

1683. Basho is reminded of a a line in the poem by the Chinese poet Du Fu (Tu Fu), imagining the rice gruel at a shop in Seidei town. He is also comparing his disciple Senten to a crane, which likes dropwort very much.
Senten spared some of his own rice and gave it to him.

meshi ni wa niru Seidei bootei no seri

For cooking rice
dropwort picked at the embankment
of Seidei pond are best.

Seidei 青泥 was a town near the capital of Cho-an 長安, China.

is it for me
the crane leaves rice with parsley
for me to eat

Tr. Reichhold

Hokku about food and rice dishes by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .

. Japanese parcely 芹 seri, dropwort .
Oenanthe javanica
kigo for spring


Poem by Du Fu.


Types of Japanese Rice .. 米 kome, mai

Favorite Rice Dishes from Edo .

My photos with RICE !

Traditional Folk Toys : Rice and Rice straw dolls

"Planting rice" Ohno Bakufu (1888-1976)
source : facebook


. Fertility rites - praying for a good harvest .


For more words with RICE as food, check the main
WASHOKU ... Japanese Food SAIJIKI



Unknown said...


Thank you Gabi san for your precious achievement.

I enjoyed very much.


Ella Wagemakers said...

Hi Gabi,

Maybe something for your 'rice' kigo link.

In The Philippines, rice is the staple food, and there are many words for it.

bigas - newly-harvested rice grains
punla - rice saplings
kanin - plain cooked rice
sinangag - fried rice
bahaw - cold rice, often the leftovers in the pot, still yummy for the next meal, or if you're feeling hungry at any time and don't have time to cook; just make some sinangag from it or put it in a bowl with very hot soup like bulalo or tinola or nilaga
tutong - burnt rice, brown, found stuck to the bottom of the cooking pot; often no longer good for consumption, unless you're so hungry you might not care
lugaw - gruel, as a basis for soup or to make eating easier for toothless people

Many people like to eat tapsilog = tapa-sinangag-itlog = salted beef, fried rice, an egg (usually fried). This is a favourite breakfast for many, and one I make sure to eat whenever I visit. There are many variations, like longsilog - sausage, rice, egg.

I will search my memory for more, but for now this is it.

Ella Wagemakers said...

pot of rice
our cook asks me
how my day went

I have fond memories of our housekeeper, Anday, who was like a mother to me. Everytime I was down (which was often), she would whiff up a plate of fried rice, Hormel hotdogs, a fried egg, and fresh slices of tomato. They are, in fact, my fondest memories of the house I grew up in.

happy haiku said...

meshi augu kaka ga chisoo ya yuu suzumi

While at Kyokusui's house we chose poetic topics from "farm life."

boiled rice slop
his old lady fans the treat
with evening coolness

Tr. Reichhold

While at Kyokusui's house, we chose the poetic topic "farm life."

fanning the rice,
his wife prepares a special treat--
the cool of evening

Tr. Barnhill

[Barnhill's comment:
"'Meshi' and especially 'kaka' are somewhat vulgar terms that reflect the rustic topic."

Reichhold's comment:
"Basho uses less than elegant terms to describe both the rice dish and the man's wife. Notice how the sense varies as the second line twists so that there are two meanings. This is what Basho considered 'lightness'."

Gabi has said that 'meshi' is merely the way men talk rather than being vulgar. A feminist might say,
"What's the difference?"
I don't know in what way the second line has two meanings.

Larry Bole

Gabi Greve - Basho archives said...

Matsuo Basho :

I got some rice from friends.

yo no naka wa ine karu koro ka kusa no io

in the world it is now time
to harvest rice -
my thatched hermitage
Tr. Gabi Greve

Written around 貞亨年間, Basho age 41 - 44

The hut refers most probably to his second Basho-An in Fukagawa.
Someone of his disciples had brought him newly harvested rice to support his poor life.
Basho leads the life of an intonsha 隠遁者 a recluse and makes fun of his lifestyle.


Gabi Greve - Buson said...

Yosa Buson

tsutsuji saite katayamazato no meshi shiroshi

Azaleas are blooming;
In this remote mountain village
The boiled rice is white.

Tr. Blyth

Gabi Greve - Washoku said...

yutori meshi 湯取り飯  (boiled rice)

rations for samurai

Gabi Greve - Darumapedia said...

koshiki 甑 is a pot used to steam special rice dishes.


Koshikiiwa Jinja 越木岩神社 Koshiki-Iwa Shrine
with a rock that looks like this steamer.

Gabi Greve - Darumapedia said...

kago 籠 / 篭 / かご basket, baskets of all kinds

Gabi Greve said...

O-Kome no Hi - day of rice
every month on the 8th.


Gabi Greve - Darumapedia said...

Matsunoo Taisha 松尾大社 Matsunoo Grand Shrine - Matsuno'o Taisha

and sake brewing


Gabi Greve - Darumapedia said...

A legend from Gunma 群馬県

rokusen 六算 calculating with SIX - ( 惣身六算 )

When someone is ill the cure is made by "calculating with six".
First take the age of the ill person and divide it by 9. The number can now be equated to a part of the body.
1 and 3 are legs, 2 and 6 are the sides, 4 is the stomach, 8 are the upper legs. 5 and 7 the shoulders.
If the healing was successful, offering of Tofu, sekihan 赤飯 red cooked rice and dango 団子 rice balls were made to the 稲荷 Inari deity.
(Tofu Legends)

Gabi Greve said...

Kobayashi Issa - sakameshi

sakameshi no poppo to keburu hatsu shigure

my tea-boiled rice
puffing steam...
first winter rain
Tr. David Lanoue

Gabi Greve - Darumapedia said...

Tengu and Yamanokami legends
Gunma, Kurabuchi倉渕村
O-Tengu Sama お天狗様 is Yamanokami.

On the 15th day of the 9th lunar month, all villagers celebrate with miki お神酒 ritual Sake and sekihan 赤飯 red auspicious rice.

Gabi Greve said...

113 legends to explore !

Gabi Greve - Darumapedia said...

Sekihan legend from Ibaraki 茨城県
高萩市 Takahagi

Once a Tegu landed on a stone in the garden of the 大部氏宅 Obu family, put a blindfold over the eyes of one family member and took him to the mountain to have a bout of Sumo.
The Tengu told him: "If you come up here next time, bring some sekihan 赤飯 red auspicious rice and we can have a party!"
The man came home and told his wive about it, but from that day on the Tengu never appeared again.

Gabi Greve said...

Kobayashi Issa

karikabu no ushiro no mizu ya akibiyori

there's water
beyond the stubble...
clear fall weather

A simple landscape charged with subtle, seasonal feeling.
David Lanoue

Gabi Greve - Darumapedia said...

sekihan Legend from Edo Kodaira city

oni 鬼 demons
On the night of the Setsubun rituals to drive out the demons,those driven out from the neighbourhood came to the Ogawa family. They were served sekihan 赤飯 red auspicious rice and ritual Sake.
At the hme of the 植竹家 Uetake family there was a kamidana 神棚 shelf for the gods named oni no yado no kamisama 鬼の宿の神様 Deity of the lodging of the Demons. with a black zushi 厨子 miniature shrine. During the Setsubun rituals, the demons could shelter there.

Gabi Greve - Darumapedia said...

Legend about Komebitsu
Tokyo Sumida ward

hyakunichizeki 百日咳(百日せき)whooping cough, pertussis
If a child had lived 100 days after being born its mother had to take a different route home, passing over seven bridges. That would protect the child from getting a whooping cough.
If by any bad luck a child got the whooping cough, the mother had to pat the skin of the baby with a 飯杓子 rice paddle and then place the baby into a komebitsu 米びつ container to keep cooked rice for serving. This would heal the baby.
3 legends to explore

Gabi Greve said...

Legend from Kyoto 京都府 Fushimi 伏見区
ine 稲 rice ears
In the year 1683 there lived avinegar maker named 酢屋与右衛門 Suya Yoemon in 京橋 Kyobashi. He had a susuki 薄 pampas grass bush in his garden which suddenly grow rice ears.
People passing by thought this was very strange.