Red rice - Akagome

Japanese: 赤米 - あかごめ

〘Noun〙① (From the light red spots on the rice grains) A variety of introduced paddy rice. It has little stickiness and a bad taste, but ripens quickly and doubles in size when cooked, so it was grown in large quantities in the Saigoku region in early modern times. Daitomai (Daitogome) . Touboshi. ※Nippo Jisho (1603-04) "Acagome (akagome) ( translation: red rice)" ※Ukiyo Zoushi, Koshoku Ichidai Onna (1686), 4 "In the morning and evening, everyone else's rice is red, but here we have Tenshu rice from Banshu " ② Inferior rice that has become reddish with age. ※Kakushihon, Kondo Yumesuketan (1844-47), 1st "Red rice (akagome) is gray rice, bonpochi rice"

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

Japanese:

〘名〙① (米粒に薄赤い斑点があるところから) 外来の水稲の一品種。粘りが少なく味は悪いが、熟期が早く、また炊くと倍にふえるので、近世、西国地方で多く作られた。大唐米(だいとうまい・だいとうごめ)。唐法師(とうぼし)。※日葡辞書（1603‐04）「Acagome(アカゴメ)〈訳〉赤色の米」※浮世草子・好色一代女（1686）四「朝夕も余所(よそ)は皆赤米(アカゴメ)なれども、此方(こち)は播州の天守米」② 古くなって赤みを帯びた下等米。※滑稽本・魂胆夢輔譚（1844‐47）初「赤米(アカゴメ)は鼠米でぼんぽち米ヨ」

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