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The Japanese Food Saijiki
和食歳時記
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The JAPANESE FOOD SAIJIKI starts from here.
Please use your browser to find a word!
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Food of Spring ... haru no ryoori 春の料理
***** Location: Japan
***** Season: Spring
***** Category: Humanity
*****************************
Explanation
The Haiku SPRING starts on February 4, according to the Asian lunar calendar.
Spring is the time when a lot of sprouts and buds appear on the table or are made into preserves and pickles. I made an extra page with the pickles of spring, 春の漬物.
Tsukemono (Pickles)
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Early Spring
Daikotaki 大根焚き Cooking large radishes
Temple Sanzen-In, Kyoto, February, first day of the horse
三千院の初午大根焚き
A huge nabe pot of radish pieces and bits of fried tofu (abura age) are boiled in a broth and eaten by the people in the hope to stay well all year.
. . . CLICK here for Photos !
. Sanzenin 三千院 Sanzen-In - Kyoto .
Ehomaki Sushi Roll (ehoomaki 恵方巻き) for Setsubun, February 3.
Godairiki mochi 五大力餅Mochi rice cakes for good luck
Festival of the Five Powerful Deities, Temple Daigoji, Kyoto
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Mid-Spring
dengaku 田楽 food and spring dance
kinome dengaku 木の芽田楽（きのめでんがく）
dengaku with fresh tree sprouts
dengaku yaki 田楽焼（でんがくやき）grilling dengaku
dengaku toofu 田楽豆腐（でんがくどうふ）tofu-dengaku
dengaku sashi 田楽刺（でんがくざし） skewer for dengaku
Kuko meshi 枸杞飯 (くこめし)
Cooked rice with wolfberry leaves
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Mushigarei 蒸鰈 (むしがれい . 蒸し鰈)
steamed flounder , steamed sole
yanagi mushigarei 柳むしがれい（やなぎむしがれい）
yanagi mushi やなぎむし "steamed willow soles"
Hoshigarei 干鰈 (ほしがれい ) dried flounder
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Sanshoo no kawa 山椒の皮 (さんしょうのかわ)
bark of the mountain pepper
karakawa からかわ
sanshoo no kawa hogu 山椒の皮剥ぐ（さんしょうのかわはぐ）
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Tsukushi ae, horsetail with dressing 土筆和（つくしあえ）
Ukogimeshi 五加飯 (うこぎめし) cooked rice with aralia
ukogi cha 五加茶（うこぎちゃ） trea from aralia
The leaves of aralia are torn to small pieces and cooked with the rice.
Fatsia japonica blossoms (yatsude no hana) Japanese Aralia
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Yomenameshi 嫁菜飯 (よめなめし)
Starwort leaves cooked with rice
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Late Spring
Kazu no ko tsukuru 数の子作る (かずのこつくる)
preparing herring roe
drying herring roe, kazu no ko hosu
数の子干す（かずのこほす）
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Nikkoo Goohan-Shiki 日光強飯式Gohanshiki.
Ceremony of eating large bowls of rice. Nikko.
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Shunkyuu 春窮 (しゅんきゅう) food scarcity in spring
famine, Lebensmittelknappheit im Fruehling
Famine and Hunger periods during the Edo period . kikin 飢饉
warabijiru, bracken soup 蕨汁（わらびじる）
warabimeshi, rice with bracken 蕨飯（わらびめし）
zenmai meshi, rice with zenmai fern ぜんまい飯（ぜんまいめし）
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All Spring
Hidara 干鱈 ひだら dried codfish, haddock
hoshidara 乾鱈（ほしだら）
boodara 棒鱈（ぼうだら）
imoboo芋棒（いもぼう）"potato stick"
tara tenbu 鱈田夫（たらでんぶ）
uchidara 打鱈（うちだら）
This is a large fish and once dried, you have to place the pieces into water for two or three days to get soft. It is prepared with bamboo sprouts and wasabi or placed in a nabe hodgepodge.
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Mezashi 目刺 "pierced eyes", dried sardines
held together by a bamboo skewer or a piece of straw passed through their eyes
mezashi iwashi 目刺鰯（めざしいわし, hoozashi 頬刺（ほおざし）"pierced cheeks", hozashi ほざし、 hoodoshi ほおどし, 目刺し
. . . CLICK here for Photos !
Speciality of Kyushu.
***** Iwashi 鰯 (いわし) sardines KIGO List and FOOD
目刺 みなつらぬかれたる かなしき眼
mezashi mina tsuranukaretaru kanashiki me
poor dried sardines
all bound together ...
your sad eyes
Hosotani Genji 細谷源二
Tr. Gabi Greve
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Nameshi 菜飯 (なめし) "cooked rice with leaves"
..... nahan 菜飯（なはん）
nameshi jaya 菜飯茶屋（なめしぢゃや）tea shop selling this food
菜飯もどき（なめしもどき）
Rice is cooked with salt and a bit of rice wine, when done the chopped leaves of radish and komatsuna spinach are added. The fresh green of the vegetable leaves enhances the feeling of spring when eating.
komatsuna, Senfspinat
nameshi haiku by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .
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Sansai ryori, sansai ryoori 山菜料理 Dishes with vegetables from the forest
Shijimi jiru 蜆汁 (しじみじる) Corbicula clam soup
WASHOKU
Shijimijiru 蜆汁, しじみ汁 miso soup with corbicula clams
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Shirasuboshi 白子干 (しらすぼし, 白子干し)
dried small sardines
shirasu 白子（しらす） "white child"
chirimen jako ちりめんじゃこ、chirimen ちりめん
Mostly sardines, about 1 or 2 months old. They are only about 1 centimeter long. They are dried on the beach and best when eaten right there. They also make a topping for rice.
. . . CLICK here for Photos !
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Shungiku 春菊 (しゅんぎく ) Spring Chrysanthemum
leaves of chrysanthemum, kikuna 菊菜（きくな）
..... shingiku しんぎく
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Tsuboyaki 壷焼 (つぼやき)
sazae turban shell fried in the conch
sazae no tsuboyaki 栄螺の壷焼（さざえのつぼやき）
yakisazae 焼栄螺（やきさざえ）
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Tsukemono (Pickles)
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Things found on the way
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HAIKU
tree buds
as crisp tempura ...
start of the season
Gabi Greve, Japan, 2002
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Related words
***** The Asian Lunar Calendar. Reference
***** Rice, with many Japanese words
Rice plant (ine 稲, sanae 早苗 )
Rice grains are called "kome, mai 米".
On the table and cooked, it is called "Gohan" ご飯 or "meshi" 飯 めし.
NEXT
*********** SUMMER FOOD
BACK TO
*********** NEW YEAR FOOD
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1/30/2008
1/29/2008
TSUKEMONO . . . Spring
[ . BACK to WORLDKIGO TOP . ]
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Tsukemono 漬物 漬け物 Japanese Pickles
quote
'God of pickles'
Aichi shrine blesses veggies soaked in brine
Pickles of all kinds were recently gathered from different parts of Japan and brought to Aichi Prefecture, where the "god of pickles" is enshrined.
Kayatsu Shrine 萱津神社 in the city of Ama is known as the "birthplace of pickles". According to priest Tomoharu Aoki, 43, pickles were born by accident when vegetables offered to the shrine fermented with salt that was also being offered.
Facing the ocean, Aichi has always harvested salt and was a stopping point where merchants from both east and west brought goods for sale.
Legend has it that Prince Yamatotakeru, a mythical hero, had been touched by pickles offered to him by locals as he was making his way to a battlefield.
Aug. 21 is Pickles Day, where those in the businesses bring their wares to the shrine and pray for prosperity.
"I'm not sure how this day came to be regarded as such, but maybe it coincides with the harvesting season for vegetables," Aoki said.
One of the highlights of the celebration is the ritual for making pickles. Based on traditional procedure, vegetables are put into a pot of salt and enshrined in the altar. When autumn arrives, the pickles will be ready and presented to Atsuta Shrine in Nagoya, where Prince Yamatotakeru is enshrined.
source : Japan Times, August 28, 2010
Kayatsu Shrine Festival
漬け物の神様
Kayanu hime no kami 鹿屋野比売神（かやぬひめのかみ）
「漬物の祖神」
Deity of Pickled Vegetables
Aug. 21 is Pickles Day, where those in the business bring their wares to the shrine and pray for prosperity.
- source : pamandjapan.tumblr.com
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* * * TSUKEMONO of other seasons
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SPRING Pickles
***** Location: Japan
***** Season: Spring
***** Category: Humanity
*****************************
Explanation
oshinko おしんこ【御新香】 pickled vegetables
The Japanese word TSUKE in connection is often pronouced ... ZUKE, and can be spelled with or without a hyphen in English.
Dressings and miso paste preparations are also presented here.
In Alphabetical order of the Japanese.
Use your browser to find a word, please !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tsukemono (漬物) ("pickled things") are Japanese pickles. They are served with rice, and sometimes with beverages as an otsumami snack.
The most common kinds are pickled in salt or brine. Soy sauce, miso, vinegar, rice bran (nuka), and sake lees (sake kasu)or miso are also useful for pickling.
Takuan (daikon), umeboshi (ume plum), turnip, cucumber, and Chinese cabbage are among the favorites to be eaten with rice as an accompaniment to a meal. Beni shoga (red ginger) is used as a garnish on okonomiyaki, takoyaki and yakisoba. Gari (sushi ginger) is used between dishes of sushi to cleanse the palate. Rakkyoozuke (a type of shallot onion) is often served with Japanese curry.
Traditionally, the Japanese prepared tsukemono themselves with a tsukemonoki. Pickling was one of the fundamental ways to preserve food. Nowadays, tsukemono can be bought readily in the supermarket, but many Japanese still make their own. Typically, all that's needed to make pickles is a container with the food to be pickled, salt, and pressure on top of the pickles.
A tsukemonoki (漬物器, literally: vessel for pickled things) is a Japanese pickle press. The pressure was generated using heavy stones called tsukemonoishi (漬物石, literally: stone for pickled things) with a weight of 1 to 2 kilograms, sometimes more. This type is still in use, with the container being plastics, wood, glass or ceramics. Before tsukemonoishi came into use, the pressure was applied by driving a wedge between a handle of the vessel and its cover.
The weights are either stone or metal, with a convenient handle on top and often covered with a layer of food-neutral plastic. Another modern type of pickle press is usually made from plastic, and the necessary pressure is generated by turning a screw and clamping down onto the pickles.
© More in the WIKIPEDIA !
Japanisches, eingelegtes Gemüse ... DE wikipedia
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Aonuta 青饅 (あおぬた) pickled mustard leaves
The mustard plant leaves are pickled with sake lees, miso and vinegar. To this, fish or vegetables can be added to make NUTA dressings.
asatsuki is also used for NUTA dressings.
Asatsuki namasu 胡葱膾 (あさつきなます)
Japanese chives namasu dressing
CLICK here for asatsuki Photos !
. . . MORE ABOUT Namasu dressing
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Buna namasu 鮒膾 (ふななます)
crucian carp in namasu dressing, often with roe
buna no ko mabushi 鮒の子まぶし（ふなのこまぶし）
yamabuki namasu 山吹膾（やまぶきなます)
tataki namasu 叩き膾（たたきなます）
komori namasu 子守膾（こもりなます）, komochi namasu 子持膾（こもちなます）
CLICK here for Photos !
. . . MORE ABOUT Namasu dressing
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Dengaku 田楽 (でんがく) simmered miso paste on food
konome dengaku, on tree buds 木の芽田楽（きのめでんがく）
dengaku yaki, 田楽焼（でんがくやき）、
dengaku doofu, on tofu 田楽豆腐（でんがくどうふ）
stick for dengaku, dengaku zashi 田楽刺（でんがくざし）
mid-spring
The preparation of simmering miso paste with a bit of sugar for dengaku is very old. This paste is coated on various types of skewered food and then grilled again for a few minutes.
Dengaku, a food and a dance
Miso paste and soup
田楽も かたき豆腐に かたき味噌
dengaku mo kataki toofu ni kataki miso
put dengaku
on hard tofu
with hard miso
Takaham Kyoshi 高浜虚子
田楽に 舌焼く宵の シュトラウス
dengaku ni shita yaku yoi no Shutorausu
I burn my tongue tonight
on the grilled dengaku ...
music of Strauss
Ishida Hakyo 石田波郷
Tr. Gabi Greve
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Fuki miso 蕗味噌 (ふきみそ) butterburr in miso
fuki no too miso 蕗の薹味噌（ふきのとうみそ）
early spring
CLICK here for Photos !
Butterbur sprouts (fuki no too, fuki no tou)
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Konomizuke, tree buds preserved
in sake lees or pickled,
ki no mi zuke 木の芽漬 (きのみづけ)
.... moezuke 萌え漬（もえづけ）
akebi no mezuke あけびの芽漬（あけびのめづけ）
boiled tree buds, kinomedaki 木の芽煮（きのめだき）
During the first few weeks of spring, many people come to our mountains to pick tree buds for tempura, deep fried in batter. It is one of these delicacies that make people aware of the change of season, thus one of the typical dishes with a spring flavor!
As pickles, they can be enjoyed for a longer time during the year.
ki no mi miso 木の芽味噌 (きのめみそ) tree buds in miso
sanshoo miso 山椒味噌（さんしょうみそ）mountain pepper in miso
kinomi ae 木の芽和 (きのめあえ) tree buds in dressing
sanshoo ae 山椒和（さんしょうあえ） mountain pepper in dressing
Japanese pepper, "Mountain pepper"
akebi あけび【通草／木通】acebia, akebia Akebia quinata
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Nahana zuke, rape flower pickles
花菜漬 (はななづけ)
na no hana zuke, nanohanazuke 菜の花漬（なのはなづけ）
picking rape flowers, hana natsumi 花菜摘（はななつみ）
late spring
Rapeseed blossoms (na no hana) Japan
nanohana tempura 菜の花天ぷら can also be put in onigiri rice balls.
. . . CLICK here for Photos !
Chiba prefecture is famous for its early rape blossoms.
MORE
Rape blossom dishes (nanohana, na no hana)
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Sakurazuke , cherry blossom salt pickles 桜漬 (さくらづけ)
hanazuke 花漬（はなづけ）
hot water with pickled cherry blossoms, sakura yu 桜湯（さくらゆ）
salted cherry blossoms, shiozakura 塩桜（しおざくら）
late spring
This is considered quite a delicacy. I often see the farmer's wifes in our area out there picking the blossoms carefully and later enjoying a cup of hot salted water (that is what it tastes to me) while rambling about the beautiful cherry blossom season.
They are also put into onigiri rice balls and sold at stations.
MORE
Food kigo for the Cherry Blossom Time
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Tanishi ae 田螺和 (たにしあえ) mud snail in dressing
tsubu ae つぶ和（つぶあえ）
Mud snails are a delicacy in this season, being boiled or added with different flavors. They where a source of protein for the poor farmers of the Edo period.
Mud snails and paddy kigo
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Udo ae 独活和 (うどあえ) spikenard in dressing
late spring
Aralia cordata, Japanese Spikenard
Its tender stalks are similar to asparagus, their flavor is a light fennel. Udo cen be used raw in salads or slightly cooked in soups and other dishes.
CLICK here for Photos !
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Wakame ae 若布和 (わかめあえ)
wakame seewead in dressing
Seaweed (kaisoo)
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Wasabizuke, wasabi-zuke, wasabi preserved in sake lees
山葵漬 (わさびづけ)
early spring
Wasabi, Japanese horseradish
This is a kind of hot side dish with many types of fish. It is said to prevent stomach upset in the summer season. The easiest preparation is with sugar and vinegar, but there are regional recipies for the mix, mostly with sake lees.
It is a favorite regional souvenier.
. Wasabizuke and other wasabi dishes .
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Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
モナリザの不思議な笑い山葵漬
Monarisa no fushigi na hohoemi wasabizuke
the wonderous smile
of Mona Lisa ...
wasabi pickles
source : 俳句の累積
Tr. Gabi Greve
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Pickled Sorrow
I slice my sorrow,
pickle the cutlets,
and closet them in a jar.
When hungry,
I'll have a slice
with pinot noir.
Chen-ou Liu, Canada
August 2010
*****************************
Related words
***** SPRING FOOD ... SAIJIKI
HOW TO prepare tsukemono
Eco food in the Edo period by Azby Brown
Just Enough: Lessons in Living Green from Traditional Japan
MORE ABOUT
**************** TSUKEMONO of other seasons
Gourds and cucumber pickles of SUMMER
.SAIJIKI ... HUMANITY
Kigo for Spring
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Tsukemono 漬物 漬け物 Japanese Pickles
quote
'God of pickles'
Aichi shrine blesses veggies soaked in brine
Pickles of all kinds were recently gathered from different parts of Japan and brought to Aichi Prefecture, where the "god of pickles" is enshrined.
Kayatsu Shrine 萱津神社 in the city of Ama is known as the "birthplace of pickles". According to priest Tomoharu Aoki, 43, pickles were born by accident when vegetables offered to the shrine fermented with salt that was also being offered.
Facing the ocean, Aichi has always harvested salt and was a stopping point where merchants from both east and west brought goods for sale.
Legend has it that Prince Yamatotakeru, a mythical hero, had been touched by pickles offered to him by locals as he was making his way to a battlefield.
Aug. 21 is Pickles Day, where those in the businesses bring their wares to the shrine and pray for prosperity.
"I'm not sure how this day came to be regarded as such, but maybe it coincides with the harvesting season for vegetables," Aoki said.
One of the highlights of the celebration is the ritual for making pickles. Based on traditional procedure, vegetables are put into a pot of salt and enshrined in the altar. When autumn arrives, the pickles will be ready and presented to Atsuta Shrine in Nagoya, where Prince Yamatotakeru is enshrined.
source : Japan Times, August 28, 2010
Kayatsu Shrine Festival
漬け物の神様
Kayanu hime no kami 鹿屋野比売神（かやぬひめのかみ）
「漬物の祖神」
Deity of Pickled Vegetables
Aug. 21 is Pickles Day, where those in the business bring their wares to the shrine and pray for prosperity.
- source : pamandjapan.tumblr.com
.................................................................................
* * * TSUKEMONO of other seasons
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
SPRING Pickles
***** Location: Japan
***** Season: Spring
***** Category: Humanity
*****************************
Explanation
oshinko おしんこ【御新香】 pickled vegetables
The Japanese word TSUKE in connection is often pronouced ... ZUKE, and can be spelled with or without a hyphen in English.
Dressings and miso paste preparations are also presented here.
In Alphabetical order of the Japanese.
Use your browser to find a word, please !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tsukemono (漬物) ("pickled things") are Japanese pickles. They are served with rice, and sometimes with beverages as an otsumami snack.
The most common kinds are pickled in salt or brine. Soy sauce, miso, vinegar, rice bran (nuka), and sake lees (sake kasu)or miso are also useful for pickling.
Takuan (daikon), umeboshi (ume plum), turnip, cucumber, and Chinese cabbage are among the favorites to be eaten with rice as an accompaniment to a meal. Beni shoga (red ginger) is used as a garnish on okonomiyaki, takoyaki and yakisoba. Gari (sushi ginger) is used between dishes of sushi to cleanse the palate. Rakkyoozuke (a type of shallot onion) is often served with Japanese curry.
Traditionally, the Japanese prepared tsukemono themselves with a tsukemonoki. Pickling was one of the fundamental ways to preserve food. Nowadays, tsukemono can be bought readily in the supermarket, but many Japanese still make their own. Typically, all that's needed to make pickles is a container with the food to be pickled, salt, and pressure on top of the pickles.
A tsukemonoki (漬物器, literally: vessel for pickled things) is a Japanese pickle press. The pressure was generated using heavy stones called tsukemonoishi (漬物石, literally: stone for pickled things) with a weight of 1 to 2 kilograms, sometimes more. This type is still in use, with the container being plastics, wood, glass or ceramics. Before tsukemonoishi came into use, the pressure was applied by driving a wedge between a handle of the vessel and its cover.
The weights are either stone or metal, with a convenient handle on top and often covered with a layer of food-neutral plastic. Another modern type of pickle press is usually made from plastic, and the necessary pressure is generated by turning a screw and clamping down onto the pickles.
© More in the WIKIPEDIA !
Japanisches, eingelegtes Gemüse ... DE wikipedia
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Aonuta 青饅 (あおぬた) pickled mustard leaves
The mustard plant leaves are pickled with sake lees, miso and vinegar. To this, fish or vegetables can be added to make NUTA dressings.
asatsuki is also used for NUTA dressings.
Asatsuki namasu 胡葱膾 (あさつきなます)
Japanese chives namasu dressing
CLICK here for asatsuki Photos !
. . . MORE ABOUT Namasu dressing
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Buna namasu 鮒膾 (ふななます)
crucian carp in namasu dressing, often with roe
buna no ko mabushi 鮒の子まぶし（ふなのこまぶし）
yamabuki namasu 山吹膾（やまぶきなます)
tataki namasu 叩き膾（たたきなます）
komori namasu 子守膾（こもりなます）, komochi namasu 子持膾（こもちなます）
CLICK here for Photos !
. . . MORE ABOUT Namasu dressing
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Dengaku 田楽 (でんがく) simmered miso paste on food
konome dengaku, on tree buds 木の芽田楽（きのめでんがく）
dengaku yaki, 田楽焼（でんがくやき）、
dengaku doofu, on tofu 田楽豆腐（でんがくどうふ）
stick for dengaku, dengaku zashi 田楽刺（でんがくざし）
mid-spring
The preparation of simmering miso paste with a bit of sugar for dengaku is very old. This paste is coated on various types of skewered food and then grilled again for a few minutes.Dengaku, a food and a dance
Miso paste and soup
田楽も かたき豆腐に かたき味噌
dengaku mo kataki toofu ni kataki miso
put dengaku
on hard tofu
with hard miso
Takaham Kyoshi 高浜虚子
田楽に 舌焼く宵の シュトラウス
dengaku ni shita yaku yoi no Shutorausu
I burn my tongue tonight
on the grilled dengaku ...
music of Strauss
Ishida Hakyo 石田波郷
Tr. Gabi Greve
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Fuki miso 蕗味噌 (ふきみそ) butterburr in miso
fuki no too miso 蕗の薹味噌（ふきのとうみそ）
early spring
CLICK here for Photos !
Butterbur sprouts (fuki no too, fuki no tou)
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Konomizuke, tree buds preserved
in sake lees or pickled,
ki no mi zuke 木の芽漬 (きのみづけ)
.... moezuke 萌え漬（もえづけ）
akebi no mezuke あけびの芽漬（あけびのめづけ）
boiled tree buds, kinomedaki 木の芽煮（きのめだき）
During the first few weeks of spring, many people come to our mountains to pick tree buds for tempura, deep fried in batter. It is one of these delicacies that make people aware of the change of season, thus one of the typical dishes with a spring flavor!
As pickles, they can be enjoyed for a longer time during the year.
ki no mi miso 木の芽味噌 (きのめみそ) tree buds in miso
sanshoo miso 山椒味噌（さんしょうみそ）mountain pepper in miso
kinomi ae 木の芽和 (きのめあえ) tree buds in dressing
sanshoo ae 山椒和（さんしょうあえ） mountain pepper in dressing
Japanese pepper, "Mountain pepper"
akebi あけび【通草／木通】acebia, akebia Akebia quinata
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Nahana zuke, rape flower pickles
花菜漬 (はななづけ)
na no hana zuke, nanohanazuke 菜の花漬（なのはなづけ）
picking rape flowers, hana natsumi 花菜摘（はななつみ）
late spring
Rapeseed blossoms (na no hana) Japan
nanohana tempura 菜の花天ぷら can also be put in onigiri rice balls.
. . . CLICK here for Photos !
Chiba prefecture is famous for its early rape blossoms.
MORE
Rape blossom dishes (nanohana, na no hana)
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Sakurazuke , cherry blossom salt pickles 桜漬 (さくらづけ)hanazuke 花漬（はなづけ）
hot water with pickled cherry blossoms, sakura yu 桜湯（さくらゆ）
salted cherry blossoms, shiozakura 塩桜（しおざくら）
late spring
This is considered quite a delicacy. I often see the farmer's wifes in our area out there picking the blossoms carefully and later enjoying a cup of hot salted water (that is what it tastes to me) while rambling about the beautiful cherry blossom season.
They are also put into onigiri rice balls and sold at stations.
MORE
Food kigo for the Cherry Blossom Time
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Tanishi ae 田螺和 (たにしあえ) mud snail in dressing
tsubu ae つぶ和（つぶあえ）
Mud snails are a delicacy in this season, being boiled or added with different flavors. They where a source of protein for the poor farmers of the Edo period.
Mud snails and paddy kigo
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Udo ae 独活和 (うどあえ) spikenard in dressing
late spring
Aralia cordata, Japanese Spikenard
Its tender stalks are similar to asparagus, their flavor is a light fennel. Udo cen be used raw in salads or slightly cooked in soups and other dishes.
CLICK here for Photos !
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Wakame ae 若布和 (わかめあえ)
wakame seewead in dressing
Seaweed (kaisoo)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Wasabizuke, wasabi-zuke, wasabi preserved in sake lees
山葵漬 (わさびづけ)
early spring
Wasabi, Japanese horseradish
This is a kind of hot side dish with many types of fish. It is said to prevent stomach upset in the summer season. The easiest preparation is with sugar and vinegar, but there are regional recipies for the mix, mostly with sake lees.It is a favorite regional souvenier.
. Wasabizuke and other wasabi dishes .
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
モナリザの不思議な笑い山葵漬
Monarisa no fushigi na hohoemi wasabizuke
the wonderous smile
of Mona Lisa ...
wasabi pickles
source : 俳句の累積
Tr. Gabi Greve
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Pickled Sorrow
I slice my sorrow,
pickle the cutlets,
and closet them in a jar.
When hungry,
I'll have a slice
with pinot noir.
Chen-ou Liu, Canada
August 2010
*****************************
Related words
***** SPRING FOOD ... SAIJIKI
HOW TO prepare tsukemono
Eco food in the Edo period by Azby Brown
Just Enough: Lessons in Living Green from Traditional Japan
MORE ABOUT
**************** TSUKEMONO of other seasons
Gourds and cucumber pickles of SUMMER
.SAIJIKI ... HUMANITY
Kigo for Spring
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
1/20/2008
SUMMER : preparing food
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
SUMMER KIGO : Preparing Food
Narazuke seisu 奈良漬製す (ならづけせいす)
making Narazuke pickles
Making Tsukemono Pickles
for priest Ikkyu 一休, see below.
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
natto tsukuru 納豆造る (なっとうつくる)
late summer
Ikkyuu natto 一休納豆（いっきゅうなっとう）Ikkyu Natto
Daitokuji natto大徳寺納豆（だいとくじなっとう）
from temple Daitokuj-Ji
shiokara natto 塩辛納豆（しおからなっとう）with a lot of salt
kara natto 唐納豆（からなっとう）"Chinese-style natto"
tera natto 寺納豆（てらなっとう）natto made in a temple
Kyoo natto 京納豆（きょうなっとう）natto made in Kyoto
Takigi natto 薪納豆（たきぎなっとう）natto from Takigi
hama natto 浜納豆（はまなっとう） "beach natto", almost like miso paste
This kigo refers to a special kind of natto prepared in summer, especially at the tempel Daitoku-Ji, in a way that Saint Ikkyu taught his disciples. It is prepared in summer and can be kept till winter, when it is eaten with a bit of Japanese mountain pepper powder.
The Ikkyu Temple Shuon-an "Myosho-Ji Temple" (Myooshooji)
酬恩庵 / 一休寺
Takigi Satonouchi, Kyotanabe-shi
大徳寺精進料理・大徳寺納豆の大徳寺一久
http://www.daitokuji-ikkyu.jp/
Natto 納豆 ... Fermented Beans and Daruma san
History of regular Natto and more details.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Shooyu tsukuru 醤油作る (しょうゆつくる)
making soy sauce
hishio tsukuru 醤作る (ひしおつくる)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
su tsukuru 酢作る すつくる making vinegar
late summer
Japanese vinegar is made from rice. One type of vinegar is made from fermented rice and another is made by adding rice vinegar to rice wine. Rice vinegar is quite sweet and mild. There are some local specialities.
Sanbaisu 三杯酢 ... "Vinegar with three flavors"
a mix of vinegar, soy sauce and sugar or sweetened rice wine (mirin)
The Three Vinegar Tasters in Asian Art
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Ikkyū (一休宗純, Ikkyū Sōjun, Ikkyu Sojun, 1394-1481)
was an eccentric, iconoclastic Japanese Zen Buddhist priest and poet. He had a great impact on the infusion of Japanese art and literature with Zen attitudes and ideals.
Ikkyū is one of the most significant (and eccentric) figures in Zen history. To Japanese children, he is a folk hero, mischievous and always out-smarting his teachers and the shogun. In addition to passed down oral stories, this is due to the very popular animated TV series "Ikkyū-san". In Rinzai Zen tradition, he is both heretic and saint. Ikkyū was among the few Zen priests who argued that his enlightenment was deepened by consorting with pavilion girls. He entered brothels wearing his black robes, since for him sexual intercourse was a religious rite. At the same time he warned Zen against its own bureaucratic politicising.
Usually he is referred to as one of the main influences on the Fuke sect of Rinzai zen, as he is one of the most famous flute player mendicants of the medieval times of Japan. The piece "Murasaki Reibo" is attributed to him.
© More in the WIKIPEDIA !
This book examines the Japanese culture of the Muromachi epoch (14-16 centuries) with Ikkyū Sōjun (1394-1481), a celebrated monk and poet, as its focal point. Ikkyū’s contribution to the culture of his time was all-embracing and unique. He can be called the embodiment of his era, given that all the features typical for the Japanese culture of the High Middle Ages were concentrated in his personality. This multidisciplinary study of Ikkyū’s artistic, religious, and philosophical heritage reconstructs his creative mentality and his way of life. The aesthetics and art of Ikkyū are shown against a broad historical background. Much emphasis is given to Ikkyū’s interpretation of Zen.
- source : www.dajf.org.uk/event
有ろじより 無ろじへ帰る 一休み
雨ふらば降れ 風ふかば吹け
on the way from the world of passion
to the world of enlightenment
I take a break !
if it rains, let it rain
if the wind blows, let it blow
His name, (Ikkyu 一休), means "taking a break".
This poem is where he took his name from.
- - - - -
Many paths lead
from the foot of the mountain,
But at the peak
We all gaze at the
Single bright moon.
- - - - -
a waka by Zen master Ikkyu 一休禅師
about living in the mountains, with three tan of paddies, some miso paste, a young attendant and fresh water - all you need to be content.
山居せば上田三反味噌八斗
小者一人に水の良き所
In his memory, a hokku about three tan of paddies by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .
一休が土器買む年の市
. Ikkyuu ga kawarake kawanu toshi no ichi .
another hokku for Ikkyu by Matsuo Basho !
大比叡やしの字を引いて一霞
. Oo-Hie ya shi no ji o hiite hito kasumi .
Here Basho is most probably referring to a story about priest Ikkyu.
In the collection of stories about Ikkyu (Ikkyuu banashi 一休咄) there is one where Ikkyu had encouraged the monks of the famous monastery at Mount Hieizan to imagine the letter SHI し to be written in one brave stroke from the top of the mountain down to the town of Sakamoto at its foot.
. Basho and Mount Hiei-zan 比叡山 .
.......................................................................
What is not a dream?
Who will not end up as a skeleton? We appear as skeletons covered with skin — male and female — and lust after each other. When the breath expires, though, the skin ruptures, sex disappears, and there is no more high or low. Underneath the skin of the person we fondle and caress right now is nothing more than a set of bare bones.
Think about it — high and low, young and old, male and female, all are the same.”
–Ikkyū (“Skeletons,” 1457) Translated by John Stevens
https://multoghost.wordpress.com/2015/05/17/ikkyu-and-the-hell-courtesan/
.......................................................................
Every day, priests
minutely examine the Law . .
And endlessly chant
complicated sutras.
Before doing that, though,
they should learn
how to read the love letters
sent by the wind and rain,
snow and moon ...
*****************************
Related words
***** Beans (mame マメ / 豆 )
WASHOKU ... Japanese Food SAIJIKI
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
- #ikkyu -
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
SUMMER KIGO : Preparing Food
Narazuke seisu 奈良漬製す (ならづけせいす)
making Narazuke pickles
Making Tsukemono Pickles
for priest Ikkyu 一休, see below.
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
natto tsukuru 納豆造る (なっとうつくる)
late summer
Ikkyuu natto 一休納豆（いっきゅうなっとう）Ikkyu Natto
Daitokuji natto大徳寺納豆（だいとくじなっとう）
from temple Daitokuj-Ji
shiokara natto 塩辛納豆（しおからなっとう）with a lot of salt
kara natto 唐納豆（からなっとう）"Chinese-style natto"
tera natto 寺納豆（てらなっとう）natto made in a temple
Kyoo natto 京納豆（きょうなっとう）natto made in Kyoto
Takigi natto 薪納豆（たきぎなっとう）natto from Takigi
hama natto 浜納豆（はまなっとう） "beach natto", almost like miso paste
This kigo refers to a special kind of natto prepared in summer, especially at the tempel Daitoku-Ji, in a way that Saint Ikkyu taught his disciples. It is prepared in summer and can be kept till winter, when it is eaten with a bit of Japanese mountain pepper powder.The Ikkyu Temple Shuon-an "Myosho-Ji Temple" (Myooshooji)
酬恩庵 / 一休寺
Takigi Satonouchi, Kyotanabe-shi
大徳寺精進料理・大徳寺納豆の大徳寺一久
http://www.daitokuji-ikkyu.jp/
Natto 納豆 ... Fermented Beans and Daruma san
History of regular Natto and more details.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Shooyu tsukuru 醤油作る (しょうゆつくる)
making soy sauce
hishio tsukuru 醤作る (ひしおつくる)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
su tsukuru 酢作る すつくる making vinegar
late summer
Japanese vinegar is made from rice. One type of vinegar is made from fermented rice and another is made by adding rice vinegar to rice wine. Rice vinegar is quite sweet and mild. There are some local specialities.
Sanbaisu 三杯酢 ... "Vinegar with three flavors"
a mix of vinegar, soy sauce and sugar or sweetened rice wine (mirin)
The Three Vinegar Tasters in Asian Art
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Ikkyū (一休宗純, Ikkyū Sōjun, Ikkyu Sojun, 1394-1481)
was an eccentric, iconoclastic Japanese Zen Buddhist priest and poet. He had a great impact on the infusion of Japanese art and literature with Zen attitudes and ideals.
Ikkyū is one of the most significant (and eccentric) figures in Zen history. To Japanese children, he is a folk hero, mischievous and always out-smarting his teachers and the shogun. In addition to passed down oral stories, this is due to the very popular animated TV series "Ikkyū-san". In Rinzai Zen tradition, he is both heretic and saint. Ikkyū was among the few Zen priests who argued that his enlightenment was deepened by consorting with pavilion girls. He entered brothels wearing his black robes, since for him sexual intercourse was a religious rite. At the same time he warned Zen against its own bureaucratic politicising.
Usually he is referred to as one of the main influences on the Fuke sect of Rinzai zen, as he is one of the most famous flute player mendicants of the medieval times of Japan. The piece "Murasaki Reibo" is attributed to him.
© More in the WIKIPEDIA !
This book examines the Japanese culture of the Muromachi epoch (14-16 centuries) with Ikkyū Sōjun (1394-1481), a celebrated monk and poet, as its focal point. Ikkyū’s contribution to the culture of his time was all-embracing and unique. He can be called the embodiment of his era, given that all the features typical for the Japanese culture of the High Middle Ages were concentrated in his personality. This multidisciplinary study of Ikkyū’s artistic, religious, and philosophical heritage reconstructs his creative mentality and his way of life. The aesthetics and art of Ikkyū are shown against a broad historical background. Much emphasis is given to Ikkyū’s interpretation of Zen.
- source : www.dajf.org.uk/event
有ろじより 無ろじへ帰る 一休み
雨ふらば降れ 風ふかば吹け
on the way from the world of passion
to the world of enlightenment
I take a break !
if it rains, let it rain
if the wind blows, let it blow
His name, (Ikkyu 一休), means "taking a break".
This poem is where he took his name from.
- - - - -
Many paths lead
from the foot of the mountain,
But at the peak
We all gaze at the
Single bright moon.
- - - - -
a waka by Zen master Ikkyu 一休禅師
about living in the mountains, with three tan of paddies, some miso paste, a young attendant and fresh water - all you need to be content.
山居せば上田三反味噌八斗
小者一人に水の良き所
In his memory, a hokku about three tan of paddies by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .
一休が土器買む年の市
. Ikkyuu ga kawarake kawanu toshi no ichi .
another hokku for Ikkyu by Matsuo Basho !
大比叡やしの字を引いて一霞
. Oo-Hie ya shi no ji o hiite hito kasumi .
Here Basho is most probably referring to a story about priest Ikkyu.
In the collection of stories about Ikkyu (Ikkyuu banashi 一休咄) there is one where Ikkyu had encouraged the monks of the famous monastery at Mount Hieizan to imagine the letter SHI し to be written in one brave stroke from the top of the mountain down to the town of Sakamoto at its foot.
. Basho and Mount Hiei-zan 比叡山 .
.......................................................................
What is not a dream?
Who will not end up as a skeleton? We appear as skeletons covered with skin — male and female — and lust after each other. When the breath expires, though, the skin ruptures, sex disappears, and there is no more high or low. Underneath the skin of the person we fondle and caress right now is nothing more than a set of bare bones.
Think about it — high and low, young and old, male and female, all are the same.”
–Ikkyū (“Skeletons,” 1457) Translated by John Stevens
https://multoghost.wordpress.com/2015/05/17/ikkyu-and-the-hell-courtesan/
.......................................................................
Every day, priests
minutely examine the Law . .
And endlessly chant
complicated sutras.
Before doing that, though,
they should learn
how to read the love letters
sent by the wind and rain,
snow and moon ...
*****************************
Related words
***** Beans (mame マメ / 豆 )
WASHOKU ... Japanese Food SAIJIKI
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
- #ikkyu -
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
SUMMER FOOD
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
The Japanese Food Saijiki
和食歳時記
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
SUMMER Food
under construction
haiku and explanations will be added later.
Nastu ryoori, 夏料理 (なつりょうり) ... Summer food
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
The Haiku SUMMER starts on May 6, according to the Asian lunar calendar.
There are many food specialities for summer in Japan.
In Alphabetical order of the Japanese.
Use your browser to find a word, please !
If the name of a vegetable is mentioned, it represents the cooked form as it is served with rice.
some sweets are included
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Early Summer
Chimaki 粽/茅巻き/茅巻
Gorijiru 鮴汁 (ごりじる) Gori fish soup
gori no jiru ごりの汁（ごりのしる）
Gori is a rare sweetwater fish, often eaten in Kanazawa, sometimes served as tempura.
. . . CLICK here for Photos !
Mamemeshi 豆飯 (まめめし) rice with beans
with endomame or green peas
Migaki nishin 身欠鰊 (みがきにしん)
hand-torn herring pieces
mikaki nishin (みかきにしん)
yakumigaki 厄身欠（やくみがき）
Prepared from "spring herring"
Mugimeshi 麦飯 (むぎめし)
rice mixed with hatomugi grains
sumugi すむぎ
Takenoko meshi 筍飯 (たけのこめし)
rice with bamboo shoots
Uri.. makuwa uri 真桑瓜 melon
Suika .. watermelon スイカ 西瓜
Traditional Folk Toys : Boy cutting a melon
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Mid-Summer
Atsumejiru 集め汁 (あつめじる)
"soup with mixed ingredients"
"stay safe-soup", mujitsujiru むじつ汁（むじつじる）
Known since the Heian period.
. taue meshi 田植飯（たうえめし）rice eaten during rice planting
usually some nigiri for all the participants, eaten in a hurry to finish the work needed for the day.
tauezakana 田植肴（たうえざかな）side dishes for rice planting
usually a few slices of pickled radish takuan and plums (umeboshi).
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Late Summer
Doyo eel, doyoo unagi 土用鰻 (どよううなぎ)
day of the eel, unagi no hi 鰻の日（うなぎのひ）
Eel dishes (unagi)
Aal
Doyo corbicula clams, doyoo shijimi
土用蜆 (どようしじみ)
eaten in miso soup
WASHOKU
Shijimijiru 蜆汁, しじみ汁 miso soup with corbicula clams
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Gesai no on kayu 解斎の御粥
"End of mourning" rice gruel ceremony
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Hiyashi uri 冷し瓜 (ひやしうり) cooled gourd
uri hiyasu 瓜冷す（うりひやす）
cooled watermelon, hiyashi suika 冷し西瓜（ひやしすいか）
suika hiyasu 西瓜冷す（すいかひやす）
watermelon on ice, koori suika氷西瓜（こおりすいか）
MORE
Gourd and gourd pickles (uri)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Hoshi-ii (hoshiii, hoshii) 干飯 (ほしいい) cooked dried rice
used as food for a journey or provisions for busy days.
It was soaked in water before eating.
It was already served on the Kentoshi 遣唐使 ships to China during the Heian period.
Together with dried deer meat, Narazuke pickles, miso paste, dried persimmons and walnuts, further konbu and katsuobushi for flavoring, it was dried food that kept the travellers healthy.
..... 糒（ほしいい）乾飯（ほしいい）
doomyooji 道明寺（どうみょうじ) Temple Domyo-Ji
hiki-ii 引飯（ひきいい）
kare iiかれいい、karei かれい、hoshi-i ほしい
First prepared in a nunnery in Kawachi at the temple Domyo-Ji. With poems in the Ise Monogatari.
. Domyo-Ji Temple Festivals
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Myoogajiru 茗荷汁 soup with myoga
Japanese ginger, Zingiber mioga
Japanischer Ingwer
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Narazuke seisu 奈良漬製す (ならづけせいす)
making Narazuke pickles
Making Tsukemono Pickles
nasu
nasujiru, nasu-jiru 茄子汁（なすじる）eggplant soup
usually miso soup
yakinasu 焼茄子（やきなす）grilled eggplant
... jigiyaki 鴫焼（しぎやき）
eaten with soy sauce and grated ginger
Eggplant, aubergine (nasu) (Japan
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Suihan 水飯 す(いはん) "water rice"
mizumeshi 水飯（みずめし）
arai meshi 洗い飯（あらいめし）, mizuzuke 水漬（みずづけ）
Made from dried cooked rice (hoshi-ii, see above) to make it soft again for consumption.
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Shoyu (shooyu) and hishio
Making soy sauce, shooyu tsukuru 醤油作る (しょうゆつくる)
hishio tsukuru 醤作る (ひしおつくる)
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All Summer
nastu ryoori, 夏料理 (なつりょうり) summer food
Anagonabe あなご鍋（あなごなべ） Hodgepodge with conger eel.
Meeraal im Eintopf
Dojoo nabe 泥鰌鍋 (どじょうなべ)loach hodgepodge
..... どぜう鍋（どじょうなべ）
loach soup, dojoo jiru 泥鰌汁（どじょうじる）
Yanagigawa nabe 柳川鍋（やながわなべ）
A pot of loaches boiled in soy sauce with beaten egg and slivers of burdock.
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Funaryoori 船料理 (ふなりょうり)
food eaten on a boat
funa ikesu 船生洲（ふないけす）live well, aquarium of a boat
ikesubune 生簀船（いけすぶね） boat with a live well
It could be in a port or a pleasure boat on a river.
Food served on board of a ship or boat (funaryoori)
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Hamaguri 蛤 (はまぐり) clam shells, venus clams
hodgepodge with clamshells, hamaguri nabe 蛤鍋（はまなべ）
steamed hamaguri, mushi hamaguri 蒸蛤（むしはまぐり）
hamaguri broth, hamatsuyu 蛤つゆ（はまつゆ）
grilled hamaguri, yaki hamaguri 焼蛤（やきはまぐり）
suhamaguri 洲蛤（すはまぐり）
hamaguri with vinegar, su hamaguri 酢蛤（すはまぐり）
時雨はまぐり, 時雨蛤 shigure hamaguri, sweet cooked clamshells with a bit of rice wine
speciality of Mie prefecture
Venusmuscheln
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Hamo no kawa 鱧の皮 (はものかわ)
skin of the conger pike; pike eel
..... hamokawa 鱧皮（はもかわ）
speciality of Kyoto
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Hiyajiru 冷汁 (ひやじる) cold soup
hiyashijiru 冷し汁（ひやしじる）
hibiyashi 煮冷し（にびやし）
cooled soup, nizamashi 煮冷し（にざまし）
Miso soup and other kinds of soup are served cool.
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Hiyamugi 冷麦 (ひやむぎ) Wheat noodles chilled
on ice and served with a dipping sauce
hiyashi mugi 冷し麦（ひやしむぎ）
kirimugi 切麦（きりむぎ）
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Hiya soomen 冷索麺 (ひやそうめん)
cold thin somen noodles
..... 冷素麺（ひやそうめん）
hiyamen 冷麺（ひやめん）
cooling the somen, soomen hiyasu 索麺冷す（そうめんひやす）
letting somen flow down a bamboo pipe, soomen gagasu
索麺流す（そうめんながす）
MORE about
Soomen, somen noodles 索麺
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Hiya Yakko, hiyayakko 冷奴 (ひややっこ) cold tofu
hiyadoofu 冷豆腐（ひやどうふ）
mizudoofu 水豆腐（みずどうふ）
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Hoshi fugu 干河豚 (ほしふぐ) dried blowfish
..... hoshifugu 乾河豚（ほしふぐ）
"salted blowfish", shio fugu塩河豚（しおふぐ）
sarashiboshi さくら干し（さくらぼし）
noshifuguのし河豚（のしふぐ）
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Inari Sushi (inarizushi いなり寿司)
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Kani bishio, kanibshio 蟹醢 かにびしお
crabs in soy sauce
kanibishiko 蟹胥（かにびしこ）
crabs in soy sauce, kanibishio蟹醤（かにびしお）
pickled crabs, kanizuke 蟹漬（かにづけ）
A kind of shiokara 塩辛 pickles.
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Arrowroot, Kudzu (kuzu くず 葛)
Kuzu manjuu 葛饅頭 (くずまんじゅう) kuzu buns
kuzuzakura 葛桜（くずざくら）
. . . CLICK here for Photos !
Kuzu mochi 葛餅 (くずもち)
rice cakes from kuzu arrowroot starch
powdered with kinako soybean flower.
. . . CLICK here for Photos !
Kuzuneri 葛練 (くずねり) vermicelli with kuzu starch
kuzukiri 葛切（くずきり）
usually served in very sweet syrup (kuromitsu) and kinako powder, or anko sweet bean paste is added. Sometimes potato starch is added to the mix. The freshly prepared kuzukiri is placed on ice cubes for serving. It is a speciality of the hot summer in Kyoto.
. . . CLICK here for Photos !
Kuzu soomen 葛索麺 (くずそうめん) kuzu like somen noodles
made with kuzu arrowroot starch. Usually eaten with sweet syrup (kuromitsu).
kuzumen 葛麺（くずめん）
kuzumizu 葛水 (くずみず) water with kuzu starch
kuzumizu yookan 葛水羊羹 yokan jelly with kuzu
KUZU grows very fast in summer, in fact it overgrows anything in its way and is quite a weed to take care of in rural areas. People try to take part of its vitality by eating many kuzu products in summer.
One of the best kuzu comes from Yoshino and is made by hand from autumn to winter in a long process of cleansing the starch. Made by Morino Yoshino Kuzu Honpo 森野吉野葛本舗.
One famous shop in Kyoto which sells only kuzu is Kagizen Yoshifusa 鍵善良房 .
葛水にうつりてうれし老(おい)のかほ
kuzumizu ni utsurite ureshi oi no kao
how happy I am -
my old face is reflected
in the arrowroot water
Yosa Buson 蕪村
くず水や 花の下ゆく吉野川
kuzumizu ya hana no shita yuku Yoshinogawa
arrowroot water -
under the blossoms flows
the Yoshino river
Kigin 季吟
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Kyarabuki 伽羅蕗 (きゃらぶき)
"aloeswood butterbur"
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Meshi sueru 飯饐える (めしすえる) "rice is sweating"
suemeshi 饐飯（すえめし）
ase no meshi 汗の飯（あせのめし）
meshi no ase 飯の汗（めしのあせ）
During the Edo period, when it was placed in a wooden barrel (komebitsu) to keep for the day and started drawing water and rot.
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Mizugai 水貝 (みずがい) "water abalone"
"raw abalone", namagai 生貝（なまがい）
Abalone awabi あわび、鮑、鰒 dish.
awabi : ear shell
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Namasu vinegar dressing dishes including:
Arai 洗膾 (あらい, 洗魚) "washing fish" for raw consumption
arai suzuki 洗鱸（あらいすずき）
arai tai 洗鯛（あらいたい）
arai koi 洗鯉（あらいこい）
"raw preparation", namazukuri生作り（いきづくり）
Ayu namasu 鮎膾 (あゆなます)
Oki namasu 沖膾 (おきなます) namasu prepared on the sea
segoshi namasu 背越膾（せごしなます）
aji no segoshi 鯵の背越（あじのせごし）
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Nasuzuke 茄子漬 (なすづけ) pickled eggplants and other dishes
..... nasubizuke なすび漬（なすびづけ）pickled aubergine
slightly pickled eggplants, asazuke nasu 浅漬茄子（あさづけなす）
to pickle eggplants, nasu tsukeru 茄子漬ける（なすつける）
Nasu no shigiyaki 茄子の鴫焼 (なすのしぎやき)
shigiyaki 鴫焼（しぎやき）
nasubi dengaku 茄子田楽（なすびでんがく）
fried egglpants with dengaku dressing.
nasubi dengaku 茄子田楽（なすびでんがく）eggplant dengaku
dengaku, dance and food
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Sarashikujira, sarashi kujira 晒鯨 (さらしくじら)
Fine sliced boiled whale
whale skin, kawa kujira 皮鯨（かわくじら）
salted whale, shio kujira 塩鯨（しおくじら）
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Shinbushi 新節 (しんぶし)
new dried bonito shavings
new katsuobushi 鰹節 of the season
namabushi 生節 (なまぶし) raw katsuobushi
namari なまり, namaribushiなまり節（なまりぶし）
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Shio kazunoko, 塩数の子 (しおかずのこ)
salted herring roe
This is a different preparation from those eaten in winter.
The salt is taken off by keepin in fresh water for a while, then sliced into small pieces and topped with katsuobushi and soy sauce. It is a favorite tsumami side dish in summer.
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Shiso 紫蘇 Perilla, beefsteak plant
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Sushi 鮓 (すし) sushi fish preparations
suhsi 鮨（すし）、sumoji すもじ
hakozushi, in a box 箱鮓（はこずし）
kokerazushi, 柿鮓（こけらずし）
Kokerazushi こけら寿司 / 柿寿司 / こけら鮨 layered sushi from Okayama
chirashizushi, mixed sushi 散し鮓（ちらしずし）
gomokuzushi, "five flavors" 五目鮓（ごもくずし）
inarizushi, 稲荷鮓（いなりずし, 稲荷寿司）
Shinodazushi 、信田鮓（しのだずし）
makizushi 巻鮓（まきずし）
sasamakizushi 笹巻鮓（ささまきずし) kenukizushi、毛抜鮓（けぬきずし）
matsu no sushi 松の鮓（まつのすし）
nigirizushi 握り鮓（にぎりずし）
hayazushi 早鮓（はやずし）
ichiyazushi 一夜鮓（いちやずし）
ayuzushi 鮎鮓（あゆずし）(Plecoglossus altivelis)
ayu no sugatazushi 鮎の姿鮓（あゆのすがたずし）
funazushi 鮒鮓（ふなずし）
iizushi 飯寿司（いいずし）, izushi （いずし）sushi made from fermenting rice and fish i the same pot for a while.
see
hatahata ハタハタ from Akita
tsurubezushi 釣瓶鮓（つるべずし）
from : Yohsitsune Senbonzakura 義経千本桜 釣瓶鮓屋の場
Ujimaru zushi宇治丸鮓（うじまるずし）
saba no narezushi 鯖の馴鮓（さばのなれずし）
hatahatzushi ハタハタ鮓（はたはたずし）
sabazushi 鯖鮓（さばずし）
hattera ばってら
kobumakizushi 昆布巻鮓（こぶまきずし）
. Matsumaezushi from Hokkaido 松前鮓（まつまえずし）Sushi from Matsumae
suzumezushi 雀鮓（すずめずし）
hamozushi 鱧鮓（はもずし）
masuzushi 鱒鮓（ますずし）
ja no sushi, from snakes 蛇の鮓（じゃのすし）
Oosakazushi from Osaka 大阪鮓（おおさかずし）
barezushi ばら鮓（ばらずし）
ararezushi あられ鮓（あられずし）
pressing sushi, sushi osu 鮓圧す（すしおす）
preparing sushi, sushi tsukeru 鮓漬ける（すしつける）
making sushi, sushi nareru 鮓熟れる（すしなれる）
stone for pressing, sushi no ishi 鮓の石（すしのいし）
barrel for making sushi, sushi oke 鮓桶（すしおけ）
vendor of sushi, shushi uri 鮓売（すしうり）
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Tokoroten, Jelly strips (tokoroten)
心太, 心天 (ところてん)
..... tokoroten 石花菜（ところてん）
"big heart" kokorobuto こころぶと
"heart and heaven", kokoroten こころてん
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Ume boshi 梅干 (うめぼし) ... dried plums
to dry plums, ume hosu 梅干す（うめほす）
to pickle plums, umezuke 梅漬（うめづけ）
..... ume tsukeru 梅漬ける（うめつける）
ni-ume 煮梅 ( にうめ) boiled plums
ao-ume niru, to boil green plums 青梅煮る（あおうめにる）
This kind of UME is in fact of the apricot variety.
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URI ... Gourd and Melon KIGO for Summer
rubbing gourds uri momi 瓜揉 (うりもみ)
..... uri momu 瓜揉む（うりもむ）
rubbed gourd, momi uri 揉瓜（もみうり）
cutting gourds, uri kizamu 瓜きざむ（うりきざむ）
rubbing cucumbers, kyuuri momi 胡瓜揉（きゅうりもみ）
gourd with namasu dressing, uri namasu 瓜膾（うりなます）
pickled gourd, urizuke 瓜漬 (うりづけ)
..... tsuke-uri, tsuke uri 漬瓜（つけうり）
pickled cucumbers, kyuurizuke 胡瓜漬（きゅうりづけ）
pickled Shiro-uri, shiro urizuke 越瓜漬（しろうりづけ）
drying gourds, hoshi-uri 乾瓜 (ほしうり)
..... 干瓜（ほしうり）
"drying before a thunderstorm",
kaminariboshi 雷干（かみなりぼし）
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Yude azuki 茹小豆 (ゆであずき)
boiled beans in sweet sauce
sweet rice cake soup
ni azuki 煮小豆（にあずき）
hiyashijiruko 冷し汁粉（ひやししるこ）
o-shiruko is sometimes also served warm in winter.
. . . CLICK here for Photos !
see shiratama, sweets in summer
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箸置も橋のかたちに夏料理
hashioki mo hashi no katachi ni natsu ryoori
the chopsitck rest also
in the form of a bridge -
summer food
Kita Koosei 北光星
source : yoshi5.web.infoseek.co.jp
a play with words about HASHI, also meaning bridge.
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運ばるる氷の音の夏料理
hakobaruru koori no oto no natsu ryoori
the sound of ice
as she caries it -
summer food
Hasegawa Kai 長谷川櫂
source : 現代俳句抄
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Related words
***** Asian Lunar Calendar REFERENCE
NEXT
*********** AUTUMN FOOD
BACK TO
*********** SPRING FOOD
natsu 夏
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The Japanese Food Saijiki
和食歳時記
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SUMMER Food
under construction
haiku and explanations will be added later.
Nastu ryoori, 夏料理 (なつりょうり) ... Summer food
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The Haiku SUMMER starts on May 6, according to the Asian lunar calendar.
There are many food specialities for summer in Japan.
In Alphabetical order of the Japanese.
Use your browser to find a word, please !
If the name of a vegetable is mentioned, it represents the cooked form as it is served with rice.
some sweets are included
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Early Summer
Chimaki 粽/茅巻き/茅巻
Gorijiru 鮴汁 (ごりじる) Gori fish soup
gori no jiru ごりの汁（ごりのしる）
Gori is a rare sweetwater fish, often eaten in Kanazawa, sometimes served as tempura.
. . . CLICK here for Photos !
Mamemeshi 豆飯 (まめめし) rice with beans
with endomame or green peas
Migaki nishin 身欠鰊 (みがきにしん)
hand-torn herring pieces
mikaki nishin (みかきにしん)
yakumigaki 厄身欠（やくみがき）
Prepared from "spring herring"
Mugimeshi 麦飯 (むぎめし)
rice mixed with hatomugi grains
sumugi すむぎ
Takenoko meshi 筍飯 (たけのこめし)
rice with bamboo shoots
Uri.. makuwa uri 真桑瓜 melon
Suika .. watermelon スイカ 西瓜
Traditional Folk Toys : Boy cutting a melon
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Mid-Summer
Atsumejiru 集め汁 (あつめじる)
"soup with mixed ingredients"
"stay safe-soup", mujitsujiru むじつ汁（むじつじる）
Known since the Heian period.
. taue meshi 田植飯（たうえめし）rice eaten during rice planting
usually some nigiri for all the participants, eaten in a hurry to finish the work needed for the day.
tauezakana 田植肴（たうえざかな）side dishes for rice planting
usually a few slices of pickled radish takuan and plums (umeboshi).
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Late Summer
Doyo eel, doyoo unagi 土用鰻 (どよううなぎ)
day of the eel, unagi no hi 鰻の日（うなぎのひ）
Eel dishes (unagi)
Aal
Doyo corbicula clams, doyoo shijimi
土用蜆 (どようしじみ)
eaten in miso soup
WASHOKU
Shijimijiru 蜆汁, しじみ汁 miso soup with corbicula clams
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Gesai no on kayu 解斎の御粥
"End of mourning" rice gruel ceremony
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Hiyashi uri 冷し瓜 (ひやしうり) cooled gourd
uri hiyasu 瓜冷す（うりひやす）
cooled watermelon, hiyashi suika 冷し西瓜（ひやしすいか）
suika hiyasu 西瓜冷す（すいかひやす）
watermelon on ice, koori suika氷西瓜（こおりすいか）
MORE
Gourd and gourd pickles (uri)
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Hoshi-ii (hoshiii, hoshii) 干飯 (ほしいい) cooked dried rice
used as food for a journey or provisions for busy days.
It was soaked in water before eating.
It was already served on the Kentoshi 遣唐使 ships to China during the Heian period.
Together with dried deer meat, Narazuke pickles, miso paste, dried persimmons and walnuts, further konbu and katsuobushi for flavoring, it was dried food that kept the travellers healthy.
..... 糒（ほしいい）乾飯（ほしいい）
doomyooji 道明寺（どうみょうじ) Temple Domyo-Ji
hiki-ii 引飯（ひきいい）
kare iiかれいい、karei かれい、hoshi-i ほしい
First prepared in a nunnery in Kawachi at the temple Domyo-Ji. With poems in the Ise Monogatari.
. Domyo-Ji Temple Festivals
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Myoogajiru 茗荷汁 soup with myoga
Japanese ginger, Zingiber mioga
Japanischer Ingwer
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Narazuke seisu 奈良漬製す (ならづけせいす)
making Narazuke pickles
Making Tsukemono Pickles
nasu
nasujiru, nasu-jiru 茄子汁（なすじる）eggplant soup
usually miso soup
yakinasu 焼茄子（やきなす）grilled eggplant
... jigiyaki 鴫焼（しぎやき）
eaten with soy sauce and grated ginger
Eggplant, aubergine (nasu) (Japan
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Suihan 水飯 す(いはん) "water rice"
mizumeshi 水飯（みずめし）
arai meshi 洗い飯（あらいめし）, mizuzuke 水漬（みずづけ）
Made from dried cooked rice (hoshi-ii, see above) to make it soft again for consumption.
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Shoyu (shooyu) and hishio
Making soy sauce, shooyu tsukuru 醤油作る (しょうゆつくる)
hishio tsukuru 醤作る (ひしおつくる)
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All Summer
nastu ryoori, 夏料理 (なつりょうり) summer food
Anagonabe あなご鍋（あなごなべ） Hodgepodge with conger eel.
Meeraal im Eintopf
Dojoo nabe 泥鰌鍋 (どじょうなべ)loach hodgepodge
..... どぜう鍋（どじょうなべ）
loach soup, dojoo jiru 泥鰌汁（どじょうじる）
Yanagigawa nabe 柳川鍋（やながわなべ）
A pot of loaches boiled in soy sauce with beaten egg and slivers of burdock.
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Funaryoori 船料理 (ふなりょうり)
food eaten on a boat
funa ikesu 船生洲（ふないけす）live well, aquarium of a boat
ikesubune 生簀船（いけすぶね） boat with a live well
It could be in a port or a pleasure boat on a river.
Food served on board of a ship or boat (funaryoori)
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Hamaguri 蛤 (はまぐり) clam shells, venus clams
hodgepodge with clamshells, hamaguri nabe 蛤鍋（はまなべ）
steamed hamaguri, mushi hamaguri 蒸蛤（むしはまぐり）
hamaguri broth, hamatsuyu 蛤つゆ（はまつゆ）
grilled hamaguri, yaki hamaguri 焼蛤（やきはまぐり）
suhamaguri 洲蛤（すはまぐり）
hamaguri with vinegar, su hamaguri 酢蛤（すはまぐり）
時雨はまぐり, 時雨蛤 shigure hamaguri, sweet cooked clamshells with a bit of rice wine
speciality of Mie prefecture
Venusmuscheln
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Hamo no kawa 鱧の皮 (はものかわ)
skin of the conger pike; pike eel
..... hamokawa 鱧皮（はもかわ）
speciality of Kyoto
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Hiyajiru 冷汁 (ひやじる) cold soup
hiyashijiru 冷し汁（ひやしじる）
hibiyashi 煮冷し（にびやし）
cooled soup, nizamashi 煮冷し（にざまし）
Miso soup and other kinds of soup are served cool.
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Hiyamugi 冷麦 (ひやむぎ) Wheat noodles chilled
on ice and served with a dipping sauce
hiyashi mugi 冷し麦（ひやしむぎ）
kirimugi 切麦（きりむぎ）
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Hiya soomen 冷索麺 (ひやそうめん)
cold thin somen noodles
..... 冷素麺（ひやそうめん）
hiyamen 冷麺（ひやめん）
cooling the somen, soomen hiyasu 索麺冷す（そうめんひやす）
letting somen flow down a bamboo pipe, soomen gagasu
索麺流す（そうめんながす）
MORE about
Soomen, somen noodles 索麺
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Hiya Yakko, hiyayakko 冷奴 (ひややっこ) cold tofu
hiyadoofu 冷豆腐（ひやどうふ）
mizudoofu 水豆腐（みずどうふ）
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Hoshi fugu 干河豚 (ほしふぐ) dried blowfish
..... hoshifugu 乾河豚（ほしふぐ）
"salted blowfish", shio fugu塩河豚（しおふぐ）
sarashiboshi さくら干し（さくらぼし）
noshifuguのし河豚（のしふぐ）
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Inari Sushi (inarizushi いなり寿司)
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Kani bishio, kanibshio 蟹醢 かにびしお
crabs in soy sauce
kanibishiko 蟹胥（かにびしこ）
crabs in soy sauce, kanibishio蟹醤（かにびしお）
pickled crabs, kanizuke 蟹漬（かにづけ）
A kind of shiokara 塩辛 pickles.
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Arrowroot, Kudzu (kuzu くず 葛)
Kuzu manjuu 葛饅頭 (くずまんじゅう) kuzu buns
kuzuzakura 葛桜（くずざくら）
. . . CLICK here for Photos !
Kuzu mochi 葛餅 (くずもち)
rice cakes from kuzu arrowroot starch
powdered with kinako soybean flower.
. . . CLICK here for Photos !
Kuzuneri 葛練 (くずねり) vermicelli with kuzu starch
kuzukiri 葛切（くずきり）
usually served in very sweet syrup (kuromitsu) and kinako powder, or anko sweet bean paste is added. Sometimes potato starch is added to the mix. The freshly prepared kuzukiri is placed on ice cubes for serving. It is a speciality of the hot summer in Kyoto.
. . . CLICK here for Photos !
Kuzu soomen 葛索麺 (くずそうめん) kuzu like somen noodles
made with kuzu arrowroot starch. Usually eaten with sweet syrup (kuromitsu).
kuzumen 葛麺（くずめん）
kuzumizu 葛水 (くずみず) water with kuzu starch
kuzumizu yookan 葛水羊羹 yokan jelly with kuzu
KUZU grows very fast in summer, in fact it overgrows anything in its way and is quite a weed to take care of in rural areas. People try to take part of its vitality by eating many kuzu products in summer.One of the best kuzu comes from Yoshino and is made by hand from autumn to winter in a long process of cleansing the starch. Made by Morino Yoshino Kuzu Honpo 森野吉野葛本舗.
One famous shop in Kyoto which sells only kuzu is Kagizen Yoshifusa 鍵善良房 .
葛水にうつりてうれし老(おい)のかほ
kuzumizu ni utsurite ureshi oi no kao
how happy I am -
my old face is reflected
in the arrowroot water
Yosa Buson 蕪村
くず水や 花の下ゆく吉野川
kuzumizu ya hana no shita yuku Yoshinogawa
arrowroot water -
under the blossoms flows
the Yoshino river
Kigin 季吟
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Kyarabuki 伽羅蕗 (きゃらぶき)
"aloeswood butterbur"
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Meshi sueru 飯饐える (めしすえる) "rice is sweating"
suemeshi 饐飯（すえめし）
ase no meshi 汗の飯（あせのめし）
meshi no ase 飯の汗（めしのあせ）
During the Edo period, when it was placed in a wooden barrel (komebitsu) to keep for the day and started drawing water and rot.
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Mizugai 水貝 (みずがい) "water abalone"
"raw abalone", namagai 生貝（なまがい）
Abalone awabi あわび、鮑、鰒 dish.
awabi : ear shell
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Namasu vinegar dressing dishes including:
Arai 洗膾 (あらい, 洗魚) "washing fish" for raw consumption
arai suzuki 洗鱸（あらいすずき）
arai tai 洗鯛（あらいたい）
arai koi 洗鯉（あらいこい）
"raw preparation", namazukuri生作り（いきづくり）
Ayu namasu 鮎膾 (あゆなます)
Oki namasu 沖膾 (おきなます) namasu prepared on the sea
segoshi namasu 背越膾（せごしなます）
aji no segoshi 鯵の背越（あじのせごし）
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Nasuzuke 茄子漬 (なすづけ) pickled eggplants and other dishes
..... nasubizuke なすび漬（なすびづけ）pickled aubergine
slightly pickled eggplants, asazuke nasu 浅漬茄子（あさづけなす）
to pickle eggplants, nasu tsukeru 茄子漬ける（なすつける）
Nasu no shigiyaki 茄子の鴫焼 (なすのしぎやき)
shigiyaki 鴫焼（しぎやき）
nasubi dengaku 茄子田楽（なすびでんがく）
fried egglpants with dengaku dressing.
nasubi dengaku 茄子田楽（なすびでんがく）eggplant dengaku
dengaku, dance and food
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Sarashikujira, sarashi kujira 晒鯨 (さらしくじら)
Fine sliced boiled whale
whale skin, kawa kujira 皮鯨（かわくじら）
salted whale, shio kujira 塩鯨（しおくじら）
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Shinbushi 新節 (しんぶし)
new dried bonito shavings
new katsuobushi 鰹節 of the season
namabushi 生節 (なまぶし) raw katsuobushi
namari なまり, namaribushiなまり節（なまりぶし）
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Shio kazunoko, 塩数の子 (しおかずのこ)
salted herring roe
This is a different preparation from those eaten in winter.
The salt is taken off by keepin in fresh water for a while, then sliced into small pieces and topped with katsuobushi and soy sauce. It is a favorite tsumami side dish in summer.
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Shiso 紫蘇 Perilla, beefsteak plant
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Sushi 鮓 (すし) sushi fish preparations
suhsi 鮨（すし）、sumoji すもじ
hakozushi, in a box 箱鮓（はこずし）
kokerazushi, 柿鮓（こけらずし）
Kokerazushi こけら寿司 / 柿寿司 / こけら鮨 layered sushi from Okayama
chirashizushi, mixed sushi 散し鮓（ちらしずし）
gomokuzushi, "five flavors" 五目鮓（ごもくずし）
inarizushi, 稲荷鮓（いなりずし, 稲荷寿司）
Shinodazushi 、信田鮓（しのだずし）
makizushi 巻鮓（まきずし）
sasamakizushi 笹巻鮓（ささまきずし) kenukizushi、毛抜鮓（けぬきずし）
matsu no sushi 松の鮓（まつのすし）
nigirizushi 握り鮓（にぎりずし）
hayazushi 早鮓（はやずし）
ichiyazushi 一夜鮓（いちやずし）
ayuzushi 鮎鮓（あゆずし）(Plecoglossus altivelis)
ayu no sugatazushi 鮎の姿鮓（あゆのすがたずし）
funazushi 鮒鮓（ふなずし）
iizushi 飯寿司（いいずし）, izushi （いずし）sushi made from fermenting rice and fish i the same pot for a while.
see
hatahata ハタハタ from Akita
tsurubezushi 釣瓶鮓（つるべずし）
from : Yohsitsune Senbonzakura 義経千本桜 釣瓶鮓屋の場
Ujimaru zushi宇治丸鮓（うじまるずし）
saba no narezushi 鯖の馴鮓（さばのなれずし）
hatahatzushi ハタハタ鮓（はたはたずし）
sabazushi 鯖鮓（さばずし）
hattera ばってら
kobumakizushi 昆布巻鮓（こぶまきずし）
. Matsumaezushi from Hokkaido 松前鮓（まつまえずし）Sushi from Matsumae
suzumezushi 雀鮓（すずめずし）
hamozushi 鱧鮓（はもずし）
masuzushi 鱒鮓（ますずし）
ja no sushi, from snakes 蛇の鮓（じゃのすし）
Oosakazushi from Osaka 大阪鮓（おおさかずし）
barezushi ばら鮓（ばらずし）
ararezushi あられ鮓（あられずし）
pressing sushi, sushi osu 鮓圧す（すしおす）
preparing sushi, sushi tsukeru 鮓漬ける（すしつける）
making sushi, sushi nareru 鮓熟れる（すしなれる）
stone for pressing, sushi no ishi 鮓の石（すしのいし）
barrel for making sushi, sushi oke 鮓桶（すしおけ）
vendor of sushi, shushi uri 鮓売（すしうり）
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Tokoroten, Jelly strips (tokoroten)
心太, 心天 (ところてん)
..... tokoroten 石花菜（ところてん）
"big heart" kokorobuto こころぶと
"heart and heaven", kokoroten こころてん
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Ume boshi 梅干 (うめぼし) ... dried plums
to dry plums, ume hosu 梅干す（うめほす）
to pickle plums, umezuke 梅漬（うめづけ）
..... ume tsukeru 梅漬ける（うめつける）
ni-ume 煮梅 ( にうめ) boiled plums
ao-ume niru, to boil green plums 青梅煮る（あおうめにる）
This kind of UME is in fact of the apricot variety.
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URI ... Gourd and Melon KIGO for Summer
rubbing gourds uri momi 瓜揉 (うりもみ)
..... uri momu 瓜揉む（うりもむ）
rubbed gourd, momi uri 揉瓜（もみうり）
cutting gourds, uri kizamu 瓜きざむ（うりきざむ）
rubbing cucumbers, kyuuri momi 胡瓜揉（きゅうりもみ）
gourd with namasu dressing, uri namasu 瓜膾（うりなます）
pickled gourd, urizuke 瓜漬 (うりづけ)
..... tsuke-uri, tsuke uri 漬瓜（つけうり）
pickled cucumbers, kyuurizuke 胡瓜漬（きゅうりづけ）
pickled Shiro-uri, shiro urizuke 越瓜漬（しろうりづけ）
drying gourds, hoshi-uri 乾瓜 (ほしうり)
..... 干瓜（ほしうり）
"drying before a thunderstorm",
kaminariboshi 雷干（かみなりぼし）
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Yude azuki 茹小豆 (ゆであずき)
boiled beans in sweet sauce
sweet rice cake soup
ni azuki 煮小豆（にあずき）
hiyashijiruko 冷し汁粉（ひやししるこ）
o-shiruko is sometimes also served warm in winter.
. . . CLICK here for Photos !
see shiratama, sweets in summer
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箸置も橋のかたちに夏料理
hashioki mo hashi no katachi ni natsu ryoori
the chopsitck rest also
in the form of a bridge -
summer food
Kita Koosei 北光星
source : yoshi5.web.infoseek.co.jp
a play with words about HASHI, also meaning bridge.
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運ばるる氷の音の夏料理
hakobaruru koori no oto no natsu ryoori
the sound of ice
as she caries it -
summer food
Hasegawa Kai 長谷川櫂
source : 現代俳句抄
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Related words
***** Asian Lunar Calendar REFERENCE
NEXT
*********** AUTUMN FOOD
BACK TO
*********** SPRING FOOD
natsu 夏
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1/18/2008
AUTUMN FOOD
[ . BACK to WORLDKIGO TOP . ]
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The Japanese Food Saijiki
和食歳時記
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Autumn Food
***** Location: Japan
***** Season: Autumn
***** Category: Humanity
*****************************
Explanation
The Haiku Autumn begins on August 8, according to the Asian lunar calendar.
There are many food specialities for Autumn in Japan.
In Alphabetical order of the Japanese.
Use your browser to find a word, please !
If the name of a vegetable is mentioned, it represents the cooked form as it is served with rice.
shokuyoku no aki 食欲の秋 Autumn Eating, Autumn Appetite
the season of hearty appetites
the season for strong appetites
feeling strong appetite in autumn
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Early Autumn
Sakubei 索餅（さくべい） Sakubei-noodles
Sasagemeshi 豇豆飯 ささげめし
cooked rice with soybeen milk
Shin doofu 新豆腐 (しんどうふ)
new soybean curd, new tofu
Tofu (toofu), bean curd Japan
toogajiru 冬瓜汁（とうがじる）soup with wax gourd tooganjiru
Yakigome 焼米 (やきごめ) roasted rice
yaigome やいごめ、hiragome ひらごめ、irigome いりごめ、
torinokuchi とりのくち
yakigome uri 焼米売（やきごめうり） seller of roasted rice
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Mid-Autumn
Botamochi "Ricecakes in difficult times" Gonan no mochi
御難の餅 (ごなんのもち) in memory of saint Nichiren
Hararago 鮞 (はららご) fish roe, hard roe
harako はらこ、roe of salmon
sujiko 筋子（すじこ） salted salmon roe 、suzuko すずこ、甘子（あまこ）
harara jiru 鮞汁（はららじる） soup with hard salmon roe
hararago meshi 鮞飯（はららごめし）
cooked rice with hard salmon roe
Hassaku no iwai 八朔の祝 Hassaku Harvest Festival
hassaku gama 八朔釜. Rice Gruel, O-bana no kayu 尾花の粥
Hishikozuke 鯷漬 (ひしこづけ)
pickles hishiko sardines
hishiko hosu 鯷干す（ひしこほす） drying hishiko sardines
hishiko are also called katakuchi iwashi.
CLICK here for Photos !
***** Iwashi 鰯 (いわし) sardines and hishiko KIGO List and FOOD
Hizu namasu 氷頭膾 (ひずなます)
vinegared fish head namasu
A speciality of the Northern provinces of Japan. The head cartilage parts are especially chopped up for this.
CLICK here for Photos !
. . . MORE ABOUT Namasu dressing
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Kinukatsugi 衣被 (きぬかつぎ)
cooked satoimo taro potatoes
A court food of the Heian period aristocracy. A special kind of potato (satoimo 里芋) is cooked with the peel, then the peel is take off and the mash slightly salted.
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Kurimeshi 栗飯 (くりめし)
cooked rice with sweet chestnuts
栗強飯（くりおこわ） kuri okowa
Chestnut, sweet chestnut (kuri) Japan. Castanea sativa
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Matsutakemeshi 松茸飯 (まつたけめし)
cooked rice with matsutake mushrooms
kinokomeshi 茸飯（きのこめし）cooked rice with mushrooms
Mushrooms (kinoko, Japan ki no ko, take
とんぶり, tonburi seeds
from the summer cypress Kochia scoparia
CLICK here for Photos !
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Late Autumn
Asazuke daikon 浅漬大根 (あさづけだいこん)
lightly pickled big raddish
Radish (daikon) Japan. Pickled radish, takuan.
HOW TO prepare tsukemono
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Hachi no ko 蜂の仔（はちのこ, 蜂の子）
bee and wasp larvae
roasted bee larvae, jibachi yaki 地蜂焼（じばちやき）
rice with bee larvae, hachi no ko meshi 蜂の子飯（はちのこめし）
Hoshigaki 干柿 (ほしがき, 干し柿)
dried persimmons
The sight of persimmons lined up to dry from the eaves of a farm house is a special treat of AUTUMN in Japan.
hanging persimmons, tsurushigaki 吊し柿（つるしがき）、tsurigaki 釣柿（つりがき）kushigaki 串柿（くしがき）persimmons on sticks
amaboshi 甘干（あまぼし）、shirogaki 白柿（しろがき）
drying persimmons, 柿干す（かきほす）kaki hosu
kaki tsurusu 柿吊す（かきつるす）hanging persimmons
korogaki ころ柿（ころがき）, korogaki 枯露柿（ころがき）
kaki sudare 柿すだれ（かきすだれ）"persimmon curtain"
and
kaki yookan 柿羊羹 (かきようかん) sween persimmon jelly
Persimmon (kaki, hoshigaki) Japan
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Kachiguri tsukuru 搗栗作る (かちぐりつくる)
preparing dried chestnuts
uchiguri tsukuru 打栗作る（うちぐりつくる）
preparing chestnuts by hitting them
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Karasumi (からすみ) dried mullet roe
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Chinmi, special delicasies
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Kiku namasu 菊膾 (きくなます)
vinegar pickles of chrysanthemum blossoms
The Chrysanthemum is one of the typical flowers of Autumn in Japan.
Chrysanthemum kiku, chiyomigusa (Japan)
Chrysanthemum Festival kiku matsuri (Japan)
. . . MORE ABOUT Namasu dressing
Kiritanpo きりたんぽ skewers of mashed rice
tanpomochi たんぽ餅（たんぽもち）, yamamochi やま餅（やまもち）
A speciality of the Akita region. Freshly cooked rice is pounded and mashed, then formed into a cylindrical saussage form around cryptomeria skewer. It is then roasted over an open hearth. It is served with sweet miso or used cut as dumplings in soups and stews.
tanpo is a word for a special spear with a top rounded by cloth, used for practise. The form is similar to this food. Because the food stick is cut (kiri) the name developed.
WASHOKU : Kiritanpo (kiritampo) きりたんぽ skewers of mashed rice
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Kuri no ko mochi 栗の子餅 (くりのこもち)
mochi rice cakes from sweet chestnuts
kurikomochi 栗子餅（くりこもち）、kuri no ko mochi 栗の粉餅（くりのこもち）
Kuri yookan 栗羊羹 (くりようかん)
jelly from sweet chestnuts
kurimushi yookan 栗蒸羊羹（くりむしようかん）
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Chestnut, sweet chestnut (kuri) Castanea sativa
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Mukago meshi 零余子飯 (むかごめし)
cooked rice with propagule from wild yam potatoes
nukago meshi ぬかご飯（ぬかごめし）、nukago jiru ぬかご汁（ぬかごじる） soup of mukago
imogo meshi 薯子飯（いもごめし） cooked rice with wild yam potatoes
CLICK here for Photos !
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Sanma .. 秋刀魚 (さんま).. pacific saury fish
aburi-sanma boozushi 炙りさんま棒寿司 pressed sushi with seared saury
. . . CLICK here for Photos !
boozushi ぼうずし【棒鮨】 (bozushi) is a kind of pressed sushi.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Shin kooji 新麹 (しんこうじ) new malted rice
rice yeast, Hefe
Shin mai 新米 (しんまい) New rice
kotoshi mai 今年米（ことしまい）rice of this year
wase no meshi 早稲の飯（わせのめし）
komai 古米（こまい）old rice (of last year)
koko mai 古古米（ここまい）old rice of two years ago
shin mochi 新糯（しんもち）, shin nuka 新糠（しんぬか）
..... Rice plants (ine) New rice (shinmai)
Shinshu 新酒 (しんしゅ) ... new ricewine
Rice wine (ricewine) sake, Japan Reiswein
Shin soba 新蕎麦 (しんそば)
new buckwheat noodles
aki soba, autumn buckwheat 秋蕎麦（あきそば）、hashiri soba 走り蕎麦（はしりそば）
hatsu soba 初蕎麦（はつそば） first buckwheat, ara soba 新蕎麦（あらそば）
Buckwheat (soba), Buckwheat flowers Japan
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tochimochi 橡餅 (とちもち)
ricecakes with horse chestnuts
tochimen 橡麺（とちめん）、tochidango 橡団子（とちだんご）
rice gruel with horse chestnuts, tochi gayu 橡粥（とちがゆ）
It takes a lot of effort to get the bitterness out of the chestnuts. But the poor farmers of old did not have much choice but use any kind of nuts from the autumn forrest as food to survive the harsh winter.
..... Horse Chestnut (tochi) Aesculus hippocastanum
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Uruka (うるか) salted entrails and roe of ayu trout fish
kouruka （こうるか）, wata uruka 臓うるか（わたうるか）
niga uruka, bitter entrails, 苦うるか（にがうるか）
CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Yubeshi 柚餅子 (ゆべし) Yuzu rice cakes
yubishio 柚醤（ゆびしお）
Yuzu citrons are cut out in the middle and filled with a paste of mochigome rice, miso, sugar and soy sauce. They are simmered about 20 minutes. The paste comes out of the top, has to be stuffed in back, then the yuzu is dried in the cold air. This is repeated until the inside is completely dry. Many of my neighbours still prepare this and hand it to their neighbours as an autumn present.
CLICK here for Photos !
Yumiso 柚味噌 (ゆみそ) miso with yuzu citron
yuzu miso 柚子味噌（ゆずみそ）, yugama 柚釜（ゆがま）, yumisogama 柚味噌釜（ゆみそがま）
Yuzu (Japan) a ctiron fruit
yudebishi 茹菱（ゆでびし） boiled water chestnuts
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
All Autumn
Edamame 枝豆 (えだまめ) green soybeans snack, twig beans
tsukimi mame 月見豆（つきみまめ） beans for moon viewing
The green soy beans are cooked for a short while. When they are cold, they are salted and peeled as you eat them.
They are a favorite snack in autumn evenings with a cool beer !
WKD : Edamame and Haiku
TSUKIMI, moonviewing food and haiku
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
inago 蝗, 稲子 ( いなご) 螽 grasshopper
catching grashoppers, inago tori 蝗捕り（いなごとり）
grashoppers on sticks, inagogushi 蝗串（いなごぐし）
inago no tsukudani
. kohadazushi 小鰭鮨（こはだずし） Kohada sushi
from spotted shad, Clupanodon punctatus
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Saki namasu 裂膾 (さきなます, 裂き膾)
"torn" vinegared sardins
. . . MORE ABOUT Namasu dressing
Suzuki namasu 鱸膾 (すずきなます)
vinegared sea bass
. . . MORE ABOUT Namasu dressing
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tororo jiru とろろ汁 (とろろじる)
grated yam with miso bean paste soup
yam paste, yam gruel
tororojiru 薯蕷汁（とろろじる）、tororo とろろ
yam soup, imojiru 薯汁（いもじる）
yam rice gruel, imogayu 薯粥（いもがゆ）
grated yam with wheat, mugitoro 麦とろ（むぎとろ）
buckwheat noodles with grated yam, sobatoro 蕎麦とろ（そばとろ）
tororo yam, tororo imo 薯蕷芋 (とろろいも) a kind of "long yam", naga-imo
Tororo preparations are especailly common in the mountainous areas, where the yam potatoes still grow, even if rice is scarce. They turn into a rather sticky mass when grated.
CLICK here for Photos !
Tororojiru at the Tokaido Hanga and Food
'Mariko no Tororojiru'
tororomeshi, tororo meshi とろろめし rice with ground yam
a specialtiy in many mountainous areas.
. . . CLICK here for Photos !
. Yam (Dioscorea japonica), kigo and food
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Yashoku 夜食 (やしょく) Night meal, midnight snack
taking a night meal, yashoku toru 夜食とる（やしょくとる）
eating a midnight snack, yashoku kuu 夜食喰う（やしょくくう）
time for a night meal, yashokudoki 夜食どき（やしょくどき）
rice gruel for a night meal, yashokugayu 夜食粥（やしょくがゆ）
In autumn farmers are especially busy until it gets dark to bring in the harvest. The meal was often taken late an night. Now also students who prepare for an examination take a late meal.
The normal evening meal, supper or dinner is called yuushoku 夕食 and is a topic for haiku.
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
“Edamame”
across the Pacific
in their lexicon
Kiyoshi Fukuzawa, Asahi Shinbun, August 2008
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
すりこ木で蠅を追けりとろろ汁
surikogi de hae o oi keri tororo-jiru
chasing off flies
with a pestle...
grated yam soup
Kobayashi Issa
Tr. David Lanoue
*****************************
Related words
NEXT
*********** WINTER FOOD
BACK TO
*********** SUMMER FOOD
***** The Asian Lunar Calendar. Reference
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
The Japanese Food Saijiki
和食歳時記
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Autumn Food
***** Location: Japan
***** Season: Autumn
***** Category: Humanity
*****************************
Explanation
The Haiku Autumn begins on August 8, according to the Asian lunar calendar.
There are many food specialities for Autumn in Japan.
In Alphabetical order of the Japanese.
Use your browser to find a word, please !
If the name of a vegetable is mentioned, it represents the cooked form as it is served with rice.
shokuyoku no aki 食欲の秋 Autumn Eating, Autumn Appetite
the season of hearty appetites
the season for strong appetites
feeling strong appetite in autumn
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Early Autumn
Sakubei 索餅（さくべい） Sakubei-noodles
Sasagemeshi 豇豆飯 ささげめし
cooked rice with soybeen milk
Shin doofu 新豆腐 (しんどうふ)
new soybean curd, new tofu
Tofu (toofu), bean curd Japan
toogajiru 冬瓜汁（とうがじる）soup with wax gourd tooganjiru
Yakigome 焼米 (やきごめ) roasted rice
yaigome やいごめ、hiragome ひらごめ、irigome いりごめ、
torinokuchi とりのくち
yakigome uri 焼米売（やきごめうり） seller of roasted rice
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Mid-Autumn
Botamochi "Ricecakes in difficult times" Gonan no mochi
御難の餅 (ごなんのもち) in memory of saint Nichiren
Hararago 鮞 (はららご) fish roe, hard roe
harako はらこ、roe of salmon
sujiko 筋子（すじこ） salted salmon roe 、suzuko すずこ、甘子（あまこ）
harara jiru 鮞汁（はららじる） soup with hard salmon roe
hararago meshi 鮞飯（はららごめし）
cooked rice with hard salmon roe
Hassaku no iwai 八朔の祝 Hassaku Harvest Festival
hassaku gama 八朔釜. Rice Gruel, O-bana no kayu 尾花の粥
Hishikozuke 鯷漬 (ひしこづけ)
pickles hishiko sardines
hishiko hosu 鯷干す（ひしこほす） drying hishiko sardines
hishiko are also called katakuchi iwashi.
CLICK here for Photos !
***** Iwashi 鰯 (いわし) sardines and hishiko KIGO List and FOOD
Hizu namasu 氷頭膾 (ひずなます)
vinegared fish head namasu
A speciality of the Northern provinces of Japan. The head cartilage parts are especially chopped up for this.
CLICK here for Photos !
. . . MORE ABOUT Namasu dressing
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Kinukatsugi 衣被 (きぬかつぎ)
cooked satoimo taro potatoes
A court food of the Heian period aristocracy. A special kind of potato (satoimo 里芋) is cooked with the peel, then the peel is take off and the mash slightly salted.
CLICK here for Photos !
Kurimeshi 栗飯 (くりめし)
cooked rice with sweet chestnuts
栗強飯（くりおこわ） kuri okowa
Chestnut, sweet chestnut (kuri) Japan. Castanea sativa
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Matsutakemeshi 松茸飯 (まつたけめし)
cooked rice with matsutake mushrooms
kinokomeshi 茸飯（きのこめし）cooked rice with mushrooms
Mushrooms (kinoko, Japan ki no ko, take
とんぶり, tonburi seeds
from the summer cypress Kochia scoparia
CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Late Autumn
Asazuke daikon 浅漬大根 (あさづけだいこん)
lightly pickled big raddish
Radish (daikon) Japan. Pickled radish, takuan.
HOW TO prepare tsukemono
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Hachi no ko 蜂の仔（はちのこ, 蜂の子）
bee and wasp larvae
roasted bee larvae, jibachi yaki 地蜂焼（じばちやき）
rice with bee larvae, hachi no ko meshi 蜂の子飯（はちのこめし）
Hoshigaki 干柿 (ほしがき, 干し柿)
dried persimmons
The sight of persimmons lined up to dry from the eaves of a farm house is a special treat of AUTUMN in Japan.
hanging persimmons, tsurushigaki 吊し柿（つるしがき）、tsurigaki 釣柿（つりがき）kushigaki 串柿（くしがき）persimmons on sticks
amaboshi 甘干（あまぼし）、shirogaki 白柿（しろがき）
drying persimmons, 柿干す（かきほす）kaki hosu
kaki tsurusu 柿吊す（かきつるす）hanging persimmons
korogaki ころ柿（ころがき）, korogaki 枯露柿（ころがき）
kaki sudare 柿すだれ（かきすだれ）"persimmon curtain"
and
kaki yookan 柿羊羹 (かきようかん) sween persimmon jelly
Persimmon (kaki, hoshigaki) Japan
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Kachiguri tsukuru 搗栗作る (かちぐりつくる)
preparing dried chestnuts
uchiguri tsukuru 打栗作る（うちぐりつくる）
preparing chestnuts by hitting them
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Karasumi (からすみ) dried mullet roe
CLICK here for Photos !
Chinmi, special delicasies
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Kiku namasu 菊膾 (きくなます)
vinegar pickles of chrysanthemum blossoms
The Chrysanthemum is one of the typical flowers of Autumn in Japan.
Chrysanthemum kiku, chiyomigusa (Japan)
Chrysanthemum Festival kiku matsuri (Japan)
. . . MORE ABOUT Namasu dressing
Kiritanpo きりたんぽ skewers of mashed rice
tanpomochi たんぽ餅（たんぽもち）, yamamochi やま餅（やまもち）
A speciality of the Akita region. Freshly cooked rice is pounded and mashed, then formed into a cylindrical saussage form around cryptomeria skewer. It is then roasted over an open hearth. It is served with sweet miso or used cut as dumplings in soups and stews.tanpo is a word for a special spear with a top rounded by cloth, used for practise. The form is similar to this food. Because the food stick is cut (kiri) the name developed.
WASHOKU : Kiritanpo (kiritampo) きりたんぽ skewers of mashed rice
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Kuri no ko mochi 栗の子餅 (くりのこもち)
mochi rice cakes from sweet chestnuts
kurikomochi 栗子餅（くりこもち）、kuri no ko mochi 栗の粉餅（くりのこもち）
Kuri yookan 栗羊羹 (くりようかん)
jelly from sweet chestnuts
kurimushi yookan 栗蒸羊羹（くりむしようかん）
CLICK here for Photos !
Chestnut, sweet chestnut (kuri) Castanea sativa
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Mukago meshi 零余子飯 (むかごめし)
cooked rice with propagule from wild yam potatoes
nukago meshi ぬかご飯（ぬかごめし）、nukago jiru ぬかご汁（ぬかごじる） soup of mukago
imogo meshi 薯子飯（いもごめし） cooked rice with wild yam potatoes
CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Sanma .. 秋刀魚 (さんま).. pacific saury fish
aburi-sanma boozushi 炙りさんま棒寿司 pressed sushi with seared saury
. . . CLICK here for Photos !
boozushi ぼうずし【棒鮨】 (bozushi) is a kind of pressed sushi.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Shin kooji 新麹 (しんこうじ) new malted rice
rice yeast, Hefe
Shin mai 新米 (しんまい) New rice
kotoshi mai 今年米（ことしまい）rice of this year
wase no meshi 早稲の飯（わせのめし）
komai 古米（こまい）old rice (of last year)
koko mai 古古米（ここまい）old rice of two years ago
shin mochi 新糯（しんもち）, shin nuka 新糠（しんぬか）
..... Rice plants (ine) New rice (shinmai)
Shinshu 新酒 (しんしゅ) ... new ricewine
Rice wine (ricewine) sake, Japan Reiswein
Shin soba 新蕎麦 (しんそば)
new buckwheat noodles
aki soba, autumn buckwheat 秋蕎麦（あきそば）、hashiri soba 走り蕎麦（はしりそば）
hatsu soba 初蕎麦（はつそば） first buckwheat, ara soba 新蕎麦（あらそば）
Buckwheat (soba), Buckwheat flowers Japan
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tochimochi 橡餅 (とちもち)
ricecakes with horse chestnuts
tochimen 橡麺（とちめん）、tochidango 橡団子（とちだんご）
rice gruel with horse chestnuts, tochi gayu 橡粥（とちがゆ）
It takes a lot of effort to get the bitterness out of the chestnuts. But the poor farmers of old did not have much choice but use any kind of nuts from the autumn forrest as food to survive the harsh winter.
..... Horse Chestnut (tochi) Aesculus hippocastanum
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Uruka (うるか) salted entrails and roe of ayu trout fish
kouruka （こうるか）, wata uruka 臓うるか（わたうるか）
niga uruka, bitter entrails, 苦うるか（にがうるか）
CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Yubeshi 柚餅子 (ゆべし) Yuzu rice cakes
yubishio 柚醤（ゆびしお）
Yuzu citrons are cut out in the middle and filled with a paste of mochigome rice, miso, sugar and soy sauce. They are simmered about 20 minutes. The paste comes out of the top, has to be stuffed in back, then the yuzu is dried in the cold air. This is repeated until the inside is completely dry. Many of my neighbours still prepare this and hand it to their neighbours as an autumn present.
CLICK here for Photos !
Yumiso 柚味噌 (ゆみそ) miso with yuzu citron
yuzu miso 柚子味噌（ゆずみそ）, yugama 柚釜（ゆがま）, yumisogama 柚味噌釜（ゆみそがま）
Yuzu (Japan) a ctiron fruit
yudebishi 茹菱（ゆでびし） boiled water chestnuts
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
All Autumn
Edamame 枝豆 (えだまめ) green soybeans snack, twig beans
tsukimi mame 月見豆（つきみまめ） beans for moon viewing
The green soy beans are cooked for a short while. When they are cold, they are salted and peeled as you eat them.
They are a favorite snack in autumn evenings with a cool beer !
WKD : Edamame and Haiku
TSUKIMI, moonviewing food and haiku
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
inago 蝗, 稲子 ( いなご) 螽 grasshopper
catching grashoppers, inago tori 蝗捕り（いなごとり）
grashoppers on sticks, inagogushi 蝗串（いなごぐし）
inago no tsukudani
. kohadazushi 小鰭鮨（こはだずし） Kohada sushi
from spotted shad, Clupanodon punctatus
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Saki namasu 裂膾 (さきなます, 裂き膾)
"torn" vinegared sardins
. . . MORE ABOUT Namasu dressing
Suzuki namasu 鱸膾 (すずきなます)
vinegared sea bass
. . . MORE ABOUT Namasu dressing
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tororo jiru とろろ汁 (とろろじる)
grated yam with miso bean paste soup
yam paste, yam gruel
tororojiru 薯蕷汁（とろろじる）、tororo とろろ
yam soup, imojiru 薯汁（いもじる）
yam rice gruel, imogayu 薯粥（いもがゆ）
grated yam with wheat, mugitoro 麦とろ（むぎとろ）
buckwheat noodles with grated yam, sobatoro 蕎麦とろ（そばとろ）
tororo yam, tororo imo 薯蕷芋 (とろろいも) a kind of "long yam", naga-imo
Tororo preparations are especailly common in the mountainous areas, where the yam potatoes still grow, even if rice is scarce. They turn into a rather sticky mass when grated.
CLICK here for Photos !
Tororojiru at the Tokaido Hanga and Food
'Mariko no Tororojiru'
tororomeshi, tororo meshi とろろめし rice with ground yam
a specialtiy in many mountainous areas.
. . . CLICK here for Photos !
. Yam (Dioscorea japonica), kigo and food
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Yashoku 夜食 (やしょく) Night meal, midnight snack
taking a night meal, yashoku toru 夜食とる（やしょくとる）
eating a midnight snack, yashoku kuu 夜食喰う（やしょくくう）
time for a night meal, yashokudoki 夜食どき（やしょくどき）
rice gruel for a night meal, yashokugayu 夜食粥（やしょくがゆ）
In autumn farmers are especially busy until it gets dark to bring in the harvest. The meal was often taken late an night. Now also students who prepare for an examination take a late meal.
The normal evening meal, supper or dinner is called yuushoku 夕食 and is a topic for haiku.
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
“Edamame”
across the Pacific
in their lexicon
Kiyoshi Fukuzawa, Asahi Shinbun, August 2008
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
すりこ木で蠅を追けりとろろ汁
surikogi de hae o oi keri tororo-jiru
chasing off flies
with a pestle...
grated yam soup
Kobayashi Issa
Tr. David Lanoue
*****************************
Related words
NEXT
*********** WINTER FOOD
BACK TO
*********** SUMMER FOOD
***** The Asian Lunar Calendar. Reference
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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