also: じんた
salted rice-bran paste for pickling
A traditional fermented paste made from rice bran and salt, used for making nukazuke pickles. This term is regional or old-fashioned; ぬか床 (nukadoko) is more common in modern standard Japanese.
mashed green soybeans
A dish of boiled green soybeans (edamame) mashed into a coarse paste, sometimes seasoned. This sense is dialectal or old-fashioned; in modern Japanese, ずんだ (zunda) is the standard term.
My grandmother used to pickle vegetables with traditional salted rice-bran paste.
In the Tohoku region, mochi with mashed green soybeans is enjoyed as a local specialty.
Obscure kanji spelling; the word is almost always written in kana in modern usage.
Variant reading; less common than じんだ.
The exact derivation is uncertain. The kanji 糂汰 are ateji, and the word likely originated as a regional term for fermented bran paste or mashed beans, later replaced by more common synonyms.