| 4. |
A 2015-05-13 11:27:32 Jim Breen <...address hidden...>
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Comments: |
Indeed. |
| 3. |
A* 2015-05-13 10:12:04 Raph
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Comments: |
Almost a duplicate of 2436840 |
| 2. |
A 2015-05-12 17:12:14 Rene Malenfant <...address hidden...>
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Refs: |
更科粉 in the ref; 更科粉 in daijr |
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Comments: |
更科 is a place |
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Diff: |
@@ -5 +5 @@
-<keb>更科</keb>
+<keb>更科粉</keb>
@@ -8 +8 @@
-<reb>さらしな</reb>
+<reb>さらしなこ</reb>
@@ -12 +12 @@
-<gloss>high quality buckwheat flour used in making soba noodles (using selected grains, ground coarsely and using the best portion of the ground flour)</gloss>
+<gloss>high-quality buckwheat flour (made only using the center of the grain)</gloss> |
| 1. |
A* 2015-05-12 15:35:54 Raph
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Refs: |
http://ja.wikipedia.org/wiki/蕎麦粉 |
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Comments: |
Ran into the term while looking at soba noodle making |