| 5. |
A 2013-08-01 22:03:12 Rene Malenfant <...address hidden...>
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| 4. |
A* 2013-07-30 11:30:48 Jim Breen <...address hidden...>
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Refs: |
ngrams |
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Diff: |
@@ -8,0 +8,3 @@
+<keb>もり蕎麦</keb>
+</k_ele>
+<k_ele>
@@ -9,0 +12,4 @@
+</k_ele>
+<k_ele>
+<keb>盛蕎麦</keb>
+<ke_inf>&io;</ke_inf> |
| 3. |
A 2011-08-28 11:42:59 Jim Breen <...address hidden...>
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| 2. |
A* 2011-08-28 05:49:16 Nils Roland Barth <...address hidden...>
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Refs: |
http://detail.chiebukuro.yahoo.co.jp/qa/question_detail/q1411804599
http://blog2005.toku-san.net/?eid=177978
http://ja.wikipedia.org/wiki/蕎麦#つけ麺系の冷たい蕎麦 |
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Comments: |
Clarify/correct definition.
AFAICT, this is a *general* term for chilled, plated soba (regardless of specific serving dish).
As per the references (most directly WP), it’s used relatively interchangeably with ざるそば and せいろそば (to the point that the 国語辞書 often *define* it that way), but as usage and etymology make clear, it’s “plated” soba generally, as opposed to being in a bowl of broth.
Usage is confusing enough that I’d propose linking to ざるそば and せいろそば for clarity. |
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Diff: |
@@ -16,1 +16,1 @@
-<gloss>soba served in a shallow steaming basket</gloss>
+<gloss>chilled soba served on a dish (often on a wicker basket or in a shallow steaming basket) with dipping sauce</gloss> |
| 1. |
A 2007-03-28 00:00:00
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Comments: |
Entry created |