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
Tōboshi is an early-ripening rice variety introduced to Japan in the Heian period.
Synonym; 大唐米 is the more common term for Champa rice in historical contexts.
Standard kanji spelling for this archaic term.
Irregular kanji usage; Rarely encountered.
From 唐 (Tō, 'Tang; China') + 法師 (hōshi, 'Buddhist priest'), possibly referring to the rice's foreign origin. The exact derivation is uncertain.