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The German word "Butterbrot" (literally: butterbread = bread with butter) describes a slice of bread topped with butter. The words in formal and colloquial German and the different dialects for ''butterbrot'' (different from "belegtes Brot" - with cheese, sausages etc.), simply "Brot" (''bread''), "Butterstulle", "Stulle", "Schnitte" (all three Northeast/Berlin dialect), "Bütterken" (Rheinland dialect) to "Bemme" (Saxon dialect) or "Knifte" (Ruhr dialect). Although it is increasingly replaced by other foods, it remains a common staple food in Germany. Since 1999, the last Friday in the month of September was made the day of butterbrot by the Marketing Organization of German Agricultural Industries. Russian adopted the term as ''butterbrod'' ((ロシア語:бутерброд)) to refer to sandwiches in general. ==Comparison with sandwiches== A ''butterbrot'' is commonly a single slice of bread and one "ingredient" on top of the butter or margarine. For breakfast, this ingredient tends to be sweet and can be marmalade, jam, honey, chocolate spread, hazelnut spread, peanut butter, sprinkles, vlokken, or muisjes. For dinner (in Germany, people traditionally eat only one cooked meal per day) or as boxed lunch, and often also for breakfast, the ''butterbrot'' is eaten with something savory, usually a single slice of cold meat or cheese, or sometimes spreads etc. Boxed lunch ''butterbrot'' can be folded for easier handling and as such resembles the sandwich. In Austria ''butterbrot'' only refers to a slice of bread with butter. If a topping is added it is named after the topping (e.g. ''Käsebrot'' "cheese bread", ''Wurstbrot'' "sausage bread"). The derivatives of the British sandwich and the ''butterbrot'' of the German-speaking countries differ in some ways: The ''butterbrot'' is usually made from the typical bread types of German-speaking countries, which are much firmer than English bread. One popular type is ''Graubrot'' (grey bread), which has a sour taste, due to the use of sourdough as a leavening agent, and contains rye. As Graubrot requires the culture of rye, which implies sourdough, and widespread dairy farming, most south-/western-European countries came to prefer other kinds of (mainly white) breads (baguette, ciabatta, toast etc.). Graubrot exists in dozens of varieties with respect to taste, shape, color, etc. Another popular bread type is ''Schwarzbrot'' (black bread), which is even firmer and of darker color; again many different varieties exist. Possibly even more important are differences with respect to what is eaten on top of a ''butterbrot'' or in a sandwich. Although exceptions exist, a ''butterbrot'' is commonly not expanded the way sandwiches are. One slice of cheese and one or (in case of thin slices) maybe two slices of cold meat are commonly considered sufficient; adding lettuce or even onions, ketchup etc. is virtually unheard of. Also the ratio of bread and "topping" is relatively constant; thick sandwich fillings have almost no equivalent for the butterbrot. If more than one topping is added then it is called ''belegtes Brot/Brötchen'' ("topped bread"). These are common at buffet tables. German speakers differentiate between the German-style ''butterbrot'' and the British-style ''sandwich'' by using the English word "sandwich" for the latter. As the English language does not contain both words, English speakers commonly describe both ''butterbrot'' and sandwich with the word ''sandwich''. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「butterbrot」の詳細全文を読む スポンサード リンク
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