risho)risho)
Cookie [b
ro]
To one sh [1.8 liters] of wheat flour add 50 monme [188 grams] of white sugar, knead with salt water, and roll out thinly. Make them five bu [1.5 centimeters] thick and cut with a round cutter. Spread paper in a pot, and cook with heat above and below. There are oral instructions.1
Kosukuran
Knead wheat flour with salt water, roll out as you would wheat noodles, and cut as desired. Fry in oil. Add these to sugar that has been melted into a syrup, and mix until thoroughly sweetened. There are oral instructions.2
Kesachiina
Knead together egg yolk, wheat flour, and sugar. Flour the surface [of the dough], flatten it, and cut it into circles. Put bean paste in the center of them and wrap them up. Grill [yaku]. There are oral instructions.3
Haruteisu
Parch wheat flour and stir until powdery. Heat the sugar until syrupy and add the flour. Add ground pepper and cinnamon, knead, and shape into small rounds. Flour their surfaces and roll out the dough so that is like wheat noodles. Twist together and grill. There are oral instructions.4
Mix together these three ingredients: ten eggs, 50 monme [188 grams] of sugar, and 5 g [450 grams] of wheat flour. Shape, coat with oil, and grill. There are oral instructions.
Castilian Cookie [kasute bro]
Knead together ten eggs, 160 monme [600 grams] of sugar, and 160 monme of wheat flour. Spread paper in a pot and sprinkle it with flour. Place the dough on top of this. Place a heat source above and below to cook. There are oral instructions.
Chichira’ato
Wash and roast one sh [1.82 liters] of very white sesame seeds. Add a little water to sugar and heat until syrupy; when it becomes sticky, add the sesame seeds. Divide into lumps and press into desired shapes. There are oral instructions.5
Aruheit
Add the whites from two eggs to one kin [600 grams] of white sugar. Add one cup of water and beat together. Then, bring it to a boil, strain the liquid, and boil again. Boil until the mix would harden when added to water but would still be pliable. Place in a smooth bowl, sprinkle with oil, set aside, and chill. When it is chilled, remove from the bowl. There are oral instructions.6
Caramels [karumeira]
Add egg whites to one kin [600 grams] of rock sugar, as in the previous sweet [recipe], bring to a boil, and strain. Reboil. It has boiled enough when the mix is harder than the previous sweet and would break. Remove the pot from the heat, and grind the contents of the bowl thoroughly using a wood pestle. When the mix is fluffed up, remove the pestle, cover the bowl with a blanket, and let rest. There are oral instructions.7
Konpeit
Use cinnamon and sesame for the centers. Place these in a smooth bowl. Heat sugar until just before it crystallizes into candy [ame], pour this over the cores, and roast. When these become bumpy on the edges, divide into three parts. Dye one part red, one part green, and one part white. Mix these three colors together. There are oral instructions.8
Kren
With white rice flour and rice flour dyed red, yellow, and blue, make four colors of flowers. Grill these separately. There are oral instructions.9
Parch rice and pulverize it into a powder, add brown sugar, and knead together. Flour the outside of this well with wheat flour. Twist and cut into desired shapes. Fry in oil. There are oral instructions.
Hiryzu
Boil glutinous rice flour in hot water and knead it [to make a dough]. Using a wood pestle [suribachi], mix in the eggs well. Mash together until [the consistency is] thick like paste. Fry in oil. Heat sugar until it becomes a syrup, and dip once in the syrup. Sprinkle with sugar. There are oral instructions.10
Egg Noodles
Strain egg yolks with a cloth. Heat sugar until it becomes a syrup, and dribble the egg yolks over it like fine kudzu noodles [kuzu smen]. Stretch these out and sprinkle with sugar. There are oral instructions.
Hasuteira
Stretch out wheat flour [dough until it is flat] like a noodle, and cut it into circles. Baste the surface [of one of these] with oil, put [another] one on top of it and again baste with oil; place five of these on top of one another. In the middle of this, place a cooked fish or small cooked bird that has been finely chopped, and fold it together. Over this, place an additional five layers [of dough] and baste with oil. Place a net [of dough] over this so that it looks like a basket and holds the sides together; cook. There are oral instructions.11
Bread [pan]
Knead flour with amazake, allow it to rise. Cover with a futon and, after it has risen, cook. There are oral instructions.
Southern Barbarian Dumplings [nanban mochi]
Add a little brown sugar and kudzu starch to flour and knead. Steam and then cut. There are oral instructions.
Biscuits [bisukto]
Knead flour and amazake together. Shape, allow to rise, and cook. Divide the baked bread into small pieces. Dry these out. There are oral instructions.12
uir Mochi—Sweets for Tea [sukiya kashi]
Blend one sh [1.8 liters] of rice flour with 3 g [.54 liters] of glutinous rice and make a flour. Dye half of it yellow, and leave the other half white. Knead these with water until they become quite hard. Flatten. Spread a cloth in a steaming basket [seir], and layer half of the yellow dough mixed with the white. Place a layer of yellow dough over this and a layer of white over that. Steam. There are oral instructions.
Whale Dumplings [kujira mochi]
Follow the previous [recipe for] uir mochi, making half yellow and half white. Place them on top of one another [in the steamer]. Then, take adzuki beans blended together with three ingredients: brown sugar, soot from a pot [nabesumi; this is added for color], and kudzu starch. Spread this on top of [the dough]. Steam. Cut and serve. There are oral instructions.
Karasumi
Follows the previous [recipe for] uir mochi, with four ingredients added to it as a filling. Mix together yam, persimmons, Japanese nutmeg, and chestnuts with one cup of soy sauce to three cups of water. Simmer, chill, and then knead these together [with the uir mix]. Steam, then cut. There are oral instructions.
Snow Rice Cakes [yuki mochi]
To the previous [recipe for] uir mochi, add [rice?] flour and mix. Add a little sugar and mix with water until hard. Flatten. Steam. There are oral instructions.
Yorimitsu
Follow the previous [recipe], adding flour, boil in water, knead, and then form into shapes. Steam. There are oral instructions
Pearls [akoya]
After following the directions to knead [the dough] in the previous [recipe], place bean paste in the middle. There are oral instructions.13
Sweet Adzuki Bean Paste [ykan]
Mash adzuki beans, add brown sugar, add kudzu starch, and steam. Cut. There are oral instructions.14
Asaina Chimaki
Make a bitter juice from the ashes of camellia, wash glutinous rice extremely well, and place the rice into lye and soak well. After steaming it, place it into the lye to soak. After steaming [again], place it in a tub and pound it. Wrap the rice with grasses and leaves and boil. Add the leaves of a hackberry tree [enoki], and boil thoroughly. There are oral instructions.15
Make amazake: wash one sh [1.8 liters] of glutinous rice well until it is white. Steam the rice in 3 sh [5.4 liters] of water to cook. After allowing it to cool, wash 5 g [.9 liters] of kji [the starter medium], remove the seeds [that are the medium for the kji], and add it to the rice. Let sit for about five days. When it tastes sweet, sharp, and fermented, knead with wheat flour. Mash adzuki beans with brown sugar added to make bean paste; add a little salt and knead. Wrap the flour dough around the bean paste. Spread paper in a steaming basket, sprinkle flour on top, and place the dumplings inside. Heat until they have expanded. After they have expanded, move them to a steamer and steam. There are oral instructions.
MEMOS [OBOE]
Recipe for Southern Barbarian Fire Water [nanban no hi no sake]
In 1 sh [1.8 liters] of very strong distilled spirits [shch
], place a silk bag containing 1 ry [15 grams] of cloves, half a ry [7.5 grams] of cinnamon, some aloe wood, and the bulb of a boiled fennel; add salt to these five ingredients and leave to rest. Seal the lid and allow to sit for about thirty days. Open and remove the bag. Add a little red coloring [beni], and drink. There are oral instructions.16
Southern Barbarian Dish [nanban ryri]
Make a stock by boiling a chicken. Color the stock with gardenia. Add black pepper, a little clove, ginger, garlic, and green onion to well-polished rice, and cook this in the stock. Place chunks of the chicken over the rice.
Recipe for Tenpurari
To powdered black pepper, powdered cinnamon, and powdered cloves, add finely chopped ginger, onions, and garlic. Prepare a chicken. Sauté the six seasonings in a pan with oil, add the chicken and continue cooking. Color with water [infused with] gardenia, adding this to the stock. Add fresh sauce [nama tare], and flavor with seasoned sake.
[Grilled and Simmered Chicken]
Grill a chicken, follow the previous recipe, and simmer thoroughly; color with gardenia-infused water.17
A Fish Dish
It is fine to use any fish. Cut the fish into round slices. Douse in flour and fry in oil. Afterward, sprinkle with powdered clove and grated garlic. Prepare a stock as desired and simmer.
Drain the blood from a chicken, pluck the feathers, boil, and tear into small pieces. Prepare a stock as desired and simmer [the meat] thoroughly. Drench this with egg yolks. Use onion and black pepper as a garnish.
Boneless [Chicken Roll] [hone nuki]
Soak a chicken in vinegar and salt.18 Pluck the feathers, remove the entrails, and remove the bones, starting with the backbone, then the legs, wings, and head. After that, press the meat into the carcass as if making fish paste cake [kamaboko]. Stuff the meat with hard-boiled eggs with the shells removed. After this, bind the stomach with konbu, daub with soy sauce and oil, and grill. Cut into round sections and serve.
Desuheito
Prepare a chicken, boil it, and remove from the water. Then, simmer after following the preceding [recipe for] tenpurari. Add a stock to this that has a little vinegar added to it. Salt to taste. Drench all over with egg yolk, stir, and simmer thoroughly.19
Akamoteiri
Prepare a terrine like a kamaboko, using either chicken or fish; to this add finely chopped garlic and powdered black pepper. Cover hard-boiled egg yolk with a layer of the meat paste. Form this into a round shape and boil. Dye with water infused with gardenia, prepare a stock, and simmer well.
Kujiito
Simmer [meats], including chicken, fish, beef, and wild boar or venison, with round slices of daikon, onion, garlic, green pepper, and peppercorns. Simmer thoroughly until they can be picked up and cut with chopsticks. Then simmer with a little vinegar added.20
Egg Tofu
Add one cup of soy sauce to ten eggs, which are the “lees,” add two cups of sake seasoning [sakeshio], and mix. After this thickens, cover, and steam.21
Keifun
There are oral instructions.22
Kudzu Dumplings [kuzu dango]
There are oral instructions.
Parched [Rice] Cakes [irimochi]
There are oral instructions.
Suisen
There are oral instructions.23
Kudzu Smen [kuzu smen]
There are oral instructions.
Preserves in the Southern Barbarian Style [nanban no tsukemono]
Pear, ginger, mioga, bamboo shoot, peach, and gardenia flowers—simmer these six ingredients in hot water. Leave these to dry in the shade for three days. Simmer with sugar. These are preserved once the contents have become syrupy. Place into a container.
The Proportions of Salt for Cut Noodles [kirimugi no shio kagen]
The proportions for salted buckwheat [noodles] are: from the first to the second month, one cup of salt to five cups of water; during the third to fourth month, one cup of salt to four cups of water; during the fifth through eighth month, one cup of salt to three cups of water; and from the ninth to twelfth month, one cup of salt to five cups of water.24
[By] Morita Shir Uemon
For Tanaka Sahye