Strong rice - Scary

Japanese: 強飯 - こわいい

〘Noun〙① Rice cooked in a steamer. Because it is hard and not sticky, it is served in a bowl , earthenware, or leaves. In contrast, the rice used in mizutaki is called katakayu or hime -meshi . Scary. [Wamyosho, Ten Volumes (around 934)] *Genji (around 1001-14) Usugumo: "This is such a place, but when you stop by like this, there are times when you can only hear of the fleeting fruit, Kowai." ② Rice with red beans used for celebrations. Red rice. Scary rice. ※Haiku poem, Kebukuso (1638), no. 7: “The dew on the leaves of the lotus is soft and fluffy, and the porridge is still hot.” [Glossary] (1) In the “Genji-Suetsumuhana” it says, “The Emperor came to visit us, and we were given a meal of rice porridge.” The words “kayu” (porridge) and “kowaii” (fancy rice) are used in contrast to each other. It seems that in the ancient and middle ages, “kowaii” was not only made from glutinous rice, as we know it today, but also from steamed non-glutinous rice. It also seems to have been used not only for rice, but also for barley and other grains.
(2) In the early modern period, it mainly referred to steamed glutinous rice, and as the word "meshi" became widely used in everyday language, it came to be called "kowameshi."
(3) In ladies’ language, it was called “kowakugo” or “okowa.” In particular, “okowa” came to be used to refer to red rice mixed with red beans.

Gou- hangau [strong rice]

〘Noun〙① A practice of forcing someone to eat a mountain of rice. Originally, it was a way of serving a plentiful meal and welcoming guests, but as young people began competing with each other to eat as much as they could, and it was also considered a form of training, it was also incorporated into the practices of mountain ascetics . The Kowameshi ceremony, held on April 2nd (originally the second day of the New Year) at Nikko Rinnoji Temple, is well known. ※Nikko Sanshi (1825) 1 "Kowameshi This is the auspicious practice of this temple , Kowameshi (strong meal) . It is known in the world as Nikko-zei, and several items of Nikko-zei utensils are hung and lined up in separate places around the temple." ② = Kowameshi (strong meal) ※Gotokyoki - February 7th, 1579 (Eiroku 12) "The strong rice barrels and the rest were astonished"

Scary rice is... [Strong rice]

〘Noun〙 Rice with a chewy texture, made by steaming glutinous rice in a bamboo steamer or cooking it in a pot. Gohan. → Kowaii (strong rice). (i) Rice with red beans added for use as a gift. Sekihan. Okowa. ※Imagawa Daisoshi (before the 15th century), about the food ceremony: "When eating rice, you should not eat it with chopsticks that are vertical or with shared chopsticks." (ii) In the Edo period, white steamed rice was used at funerals . Or rice mixed with white soybeans or black soybeans. ※Miscellaneous haiku, Yanagi Taru Shui (1801), volume 9: "It is pitiful to see eyeballs in this rice."

Kowa- ikohahi [Strong meal]

〘Noun〙 A variation of the word 'kowaii' (strong rice). ※Ochikubo (late 10th century) 1 "How could she come here? I wondered how uncomfortable she must be, and so I treated her without any hesitation."

Source: The Selected Edition of the Japanese Language Dictionary About the Selected Edition of the Japanese Language Dictionary Information

Japanese:

〘名〙① 米を甑(こしき)に入れて蒸して炊いた飯。粘りのないかたい飯なので、笥(け)、土器、葉などに盛った。これに対して水炊きの飯は、堅粥(かたかゆ)、姫飯(ひめいい)といった。こわい。〔十巻本和名抄（934頃）〕※源氏（1001‐14頃）薄雲「ここは、かかるところなれど、かやうに、たちとまり給ふ折々あれば、はかなき果物、こはいゐばかりは、聞し召すときもあり」② 祝いなどに用いるあずき入りの飯。赤飯。こわめし。※俳諧・毛吹草（1638）七「ふかふかと置はすの葉の露みえていげたちやまぬ盆のこはいひ」[語誌](1)「源氏‐末摘花」には、「御かゆ、こはいひめして、まらうどにもまゐり給ひて」とあり、「かゆ」と「こわいい」が対比して用いられている。上代・中古の「こわいい」は、現在の糯(もち)米によるものだけではなく、粳(うるち)米を蒸したものもあったらしい。また、米に限らず麦、雑穀によるものにもいったようである。
(2)近世には主に糯米を蒸したものを指すようになり、また「めし」が日常語として広く用いられるに従って、「こわめし」と呼ばれるようになった。
(3)女房詞では、「こわくご」「おこわ」と呼ばれ、とくに「おこわ」は小豆を混ぜた赤飯にいうようになった。

ごう‐はんガウ‥【強飯】

〘名〙① 山盛りの飯を食べることを強要する作法。本来は食事を豊富に供し、客を歓待する作法であったが、若者たちが大食や食いだめを競うようになり、また修練とも考えられることから、山伏の行法(ぎょうほう)にも取り入れられた。日光輪王寺で四月二日（もと正月二日）に行なわれる強飯式が知られる。※日光山志（1825）一「強飯当山御吉例の強飯(ガウハン)なり。世に日光責と称し所所の別所に、日光責の道具を数品掛ならべ置り」② ＝こわめし（強飯）※言継卿記‐永祿一二年（1579）二月七日「強飯樽以下驚目了」

こわ‐めしこは‥【強飯】

〘名〙糯米(もちごめ)を蒸籠(せいろう)で蒸したり、釜で炊いたりした、歯ごたえのある飯。ごうはん。→こわいい（強飯）。(イ) 祝儀に用いるため小豆(あずき)を入れた飯。赤飯。おこわ。※今川大双紙（１５Ｃ前）食物之式法の事「こは飯などくふ様、縦箸すわりたれ共箸にてくふべからず」(ロ) 江戸時代、葬儀の時に用いた米だけの白蒸(しらむし)。または、白大豆や黒豆を混ぜた飯。※雑俳・柳多留拾遺（1801）巻九「こわめしに目玉の有はあはれ也」