唐とう法ぼ師し

noun

Champa rice

Archaic term for a type of early-ripening rice originally from Champa (modern Vietnam), introduced to Japan in the Heian period. Also known as 大唐米.

See also: 大唐米

• 唐とう法師ぼしは、平へい安あん時じ代だいに日本にほんへ伝つたわった早稲わせ品ひん種しゅの米こめである。

  Tōboshi is an early-ripening rice variety introduced to Japan in the Heian period.