治部煮
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Japanese[edit]
| Kanji in this term | ||
|---|---|---|
| 治 | 部 | 煮 |
| じ Grade: 4 |
ぶ Grade: 3 |
に Grade: S |
| goon | kun’yomi | |
| Alternative spellings |
|---|
| 治部煮 (kyūjitai) じぶ煮 |
Etymology[edit]
Compound of じぶ (jibu, uncertain) + 煮 (ni, “boil, simmer”, the 連用形 (ren'yōkei, “continuative or stem form”) of verb 煮る (niru, “to boil or simmer something”)).[1][2][3] The use of the kanji 治部 to spell the jibu portion is an example of ateji (当て字).
There are various theories regarding the derivation of the initial jibu element. Some of these include:
- Proposed by 岡部治部右衛門 (Okabe Jibuuemon), an official serving under 豊臣秀吉 (Toyotomi Hideyoshi) in the 1590s as the 兵粮奉行 (hyōrō bugyō, “quartermaster”).
- From the name of 渋温泉 (Shibu Onsen)
- Seems unlikely, due to the 250km distance between Shibu Onsen in Nagano Prefecture and Kanazawa in Ishikawa Prefecture where this dish is most prevalent.
- From onomatopoeia, where じぶじぶ (jibujibu) is imitative of the simmering broth.
- From or influenced by a Chinese origin, possibly 熟鳧 (MC dzyuwk bju, literally “cooked, done + duck”).
Pronunciation[edit]
Noun[edit]
- (regional, Ishikawa prefecture) a stew consisting of duck meat simmered in broth with vegetables
- Synonym: 治部鍋 (jibunabe)
- 2010, Kanaya Shunichiro, Eki-ben to rekishi o tanoshimu tabi [Travel to enjoy box-lunches and history], page 81:
- 上段には郷土料理である治部煮がはいっております。治部煮とは、小麦粉をまぶした鶏肉や鴨肉を季節の野菜やすだれ麩と煮あわせて、小麦粉でとろみをつけた料理
- Jōdan ni wa kyōdo ryōri dearu jibuni ga haitte-orimasu. Jibuni to wa, komugiko o mabushita toriniku ya kamoniku o kisetsu no yasai ya sudarefu to ni awasete, komugiko de toromi o tsuketa ryōri
- In the top row is a local dish called jibu-ni. Jibu-ni consists of chicken or duck meat dredged in flour and simmered with seasonal vegetables or seitan, and thickened with flour
- 上段には郷土料理である治部煮がはいっております。治部煮とは、小麦粉をまぶした鶏肉や鴨肉を季節の野菜やすだれ麩と煮あわせて、小麦粉でとろみをつけた料理
References[edit]
- ^ “じぶ煮”, in 日本国語大辞典 (Nihon Kokugo Daijiten, “Nihon Kokugo Daijiten”)[1] (in Japanese), concise edition, Tōkyō: Shogakukan, 2000
- ^ “治部煮”, in デジタル大辞泉 [Digital Daijisen][2] (in Japanese), Tōkyō: Shogakukan, updated roughly every four months
- ↑ 3.0 3.1 Matsumura, Akira, editor (2006), 大辞林 [Daijirin] (in Japanese), Third edition, Tōkyō: Sanseidō, →ISBN
Categories:
- Japanese terms spelled with 治 read as じ
- Japanese terms spelled with 部 read as ぶ
- Japanese terms spelled with 煮 read as に
- Japanese compound terms
- Japanese terms spelled with ateji
- Japanese terms with IPA pronunciation
- Japanese lemmas
- Japanese nouns
- Japanese terms spelled with fourth grade kanji
- Japanese terms spelled with third grade kanji
- Japanese terms spelled with secondary school kanji
- Japanese terms written with three Han script characters
- Regional Japanese
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- ja:Foods