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<title>飲食部五|飯〈生飯　屯食　併入〉|菜飯</title>
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<a href="https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0404.pdf" target="_blank"><img src="https://ys.nichibun.ac.jp/KojiruienSearch/img/icon_pdf.gif">[p.0404]</a>
<div id="V">本朝食鑑<br /></div>
<div id="N">一穀<br /></div>
<div id="V">飯集解、〈○中略〉凡飯有数種、菜飯者用生蕪菁葉細挫、合米煮作焼乾飯、其味甘美而香、能下気完胸、不使食気停滞、又有用菁根細挫和米作飯者、此亦味甘而香、能下気完隔也、
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