WASHOKU - Japanese Food Culture and Cuisine: January 2008

2008/01/30

SAIJIKI Japanese Food START

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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

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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 Sansen-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 !

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

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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 shell soup

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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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2008/01/29

SPRING Tsukemono

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SPRING Pickles (tsukemono　漬物)

***** Location: Japan
***** Season: Spring
***** Category: Humanity

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Explanation

The Japanese word 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 !

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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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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 preserved in sake lees
山葵漬 (わさびづけ)
early spring
Wasabi, Japanese horseradish

This is a kind of hot sidedish 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.
wasabi-zuke

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Worldwide use

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Things found on the way

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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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Related words

***** SPRING FOOD ... SAIJIKI

HOW TO prepare tsukemono

MORE ABOUT
**************** TSUKEMONO of other seasons

Gourds and cucumber pickles of SUMMER

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2008/01/20

SUMMER : preparing

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SUMMER : Preparing Food

Narazuke seisu 奈良漬製す (ならづけせいす)
making Narazuke pickles
Making Tsukemono Pickles

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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.

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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)

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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

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Related words

***** Beans (mame)

WASHOKU ... Japanese Food SAIJIKI

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SUMMER FOOD

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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.

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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 shells, doyoo shijimi
土用蜆 (どようしじみ)
eaten in miso soup

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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 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.
..... 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.

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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）

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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2008/01/18

AUTUMN FOOD

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

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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
CLICK here for Photos !

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）
CLICK here for Photos !
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 !

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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

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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

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Uruka (うるか) salted entrails and roe of ayu 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 !

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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 !

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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

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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

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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

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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 !

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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.

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Worldwide use

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Things found on the way

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HAIKU

“Edamame”
across the Pacific
in their lexicon

Kiyoshi Fukuzawa, Asahi Shinbun, August 2008

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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

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Related words

NEXT
*********** WINTER FOOD

BACK TO
*********** SUMMER FOOD

***** The Asian Lunar Calendar. Reference

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2008/01/16

WINTER FOOD

There are many food specialities for WINTER 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.

For many fish, see
World Kigo Database: Fish as Kigo

Mochi, ricecakes for the New Year, are prepared in winter.

Salting fish to keep for winter is common in many areas.

Shiru, soups and broth are a fare for winter.
Check the words with ..jiru for that.

Stew, nabe, is also a favorite in this season. Since Buddhists were not allowed to eat meat, the names for meat stews are mostly taken from flowers !

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Early Winter

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Mid-Winter

Araremochi 霰餅 (あられもち)
rice-cake cubes, mochi crunch
kakimochi 欠餅（かきもち）
CLICK here for Photos !

Christmas cake クリスマス　ケーキーkurisumasu keeki and Christmas in general
Weihnachtskuchen, Kuchen und Gebäck für Weihnachten
. . . CLICK here for Photos　of the japaneses version with strawberries !
Weihnachtsstollen, Stollen
Weihnachtsplätzchen

Kayu ... Rice Gruel
Rice gruel (kayu) with many kigo for the New Year

Mochikubari 餅配 (もちくばり)
giving mochi to the neighbours
配り餅（くばりもち）

Mochitsuki 餅搗 (もちつき)
Pounding Rice (mochi tsuki) for ricecakes
song while pounding ricecakes mochitsuki uta 餅搗唄（もちつきうた）、chinmochi 賃餅（ちんもち）、maschine to prepare mochi, mochitsuki-ki 餅搗機（もちつきき）、straw mat to place the mochi, mochi mushiro 餅筵（もちむしろ）、 sound of pounding mochi, mochi no oto 餅の音（もちのおと） , pounding mochi in the cold, kantsuki 寒搗 (かんつき)

Toshikoshi Soba ... 年越しそば Buckwheat noodles on the last day of the year

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Late Winter

Kanmochi 寒餅 (かんもち) "mochi in the cold"
kan no mochi 寒の餅（かんのもち）
kanmochi tsuku, preparing kanmochi 寒餅搗く（かんもちつく）

Kantamago 寒卵 (かんたまご)
eggs layed in the cold season
..... kan tamago 寒玉子（かんたまご）
They are known to be especially nutritious and healthy.

Kanten tsukuru 寒天造る (かんてんつくる)
preparing kanten agar
kanten seisu 寒天製す（かんてんせいす）, kanten sarasu 寒天晒す（かんてんさらす）
drying kanten, kanten hosu 寒天干す（かんてんほす）
Kanten agar and other seaweeds
Kanten and tokoroten agar jelly as SUMMER food

Kanzarashi 寒晒 (かんざらし, 寒晒し)
grain exposed to the cold
寒曝（かんざらし）、寒晒粉（かんざらしこ）

Koorimochi 氷餅（こおりもち） "ice mochi", frozen mochi
koorimochi tsukuru 氷餅造る (こおりもちつくる)

Konyaku koorasu 蒟蒻氷らす (こんにゃくこおらす)
freezing devil's tongue root jelly
konyaku koorasu 蒟蒻凍らす（こんにゃくこおらす）、
koori konyaku 氷蒟蒻（こおりこんにゃく）
preparing frozen konyaku, koorikonyaku tsukuru
氷蒟蒻造る（こおりこんにゃくつくる）
konnyaku こんにゃく food ... gelatinous food made from devil's-tongue starch
Konnyaku and Matsuo Basho
CLICK here for KONYAKU Photos !

Mizumochi 水餅 (みずもち) "water mochi"
rice cakes in jelly form
making mizumochi, mizumochi tsukuru
水餅造る（みずもちつくる）
CLICK here for Photos !

Shimidoofu tsukuru 凍豆腐造る (しみどうふつくる)
preparing freezing tofu , 凍り豆腐

itedoofu 晩冬凍豆腐（いてどうふ）、koori doofu 氷豆腐（こおりどうふ）、kandoofu 寒豆腐（かんどうふ）、Kooyadoofu, Koya Tofu 高野豆腐（こうやどうふ）、
freezing tofu, toofu koorasu 豆腐氷らす（とうふこおらす）

Shin nori 新海苔 (しんのり) new nori seaweed
hatsunori, first nori 初海苔（はつのり）
Seaweed (kaisoo) Japan
Including laver (nori), kelp (wakame), duckweed (mo) and agar agar (tengusa)

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All Winter

Ankoonabe 鮟鱇鍋 (あんこうなべ) angler fish stew
ankoojiru soup 鮟鱇汁（あんこうじる）

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Botannabe 牡丹鍋 (ぼたんなべ) Wild boar stew
lit. "peony stew".
shishinabe 猪鍋（ししなべ）、inoshishinabe いのしし鍋（いのししなべ）、yamakujira 山鯨（やまくじら）
Wild Boar, Inoshishi and Haiku
Meat from the Mountains

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Chirinabe ちり鍋 (ちりなべ) stew with small fish pieces
taichiri 鯛ちり（たいちり）、tarachiri 鱈ちり（たらちり）

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Dongarajiru 寒鱈汁（どんがら汁） with cod fish, speciality of Yamagata

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Fugujiru, fugu jiru 河豚汁 (ふぐじる) Blowfish soup
fugutojiru ふぐと汁（ふぐとじる）、fugutoojiru ふぐとう汁（ふぐとうじる）
fugunabe, fugu nabe blowfish stew 河豚鍋（ふぐなべ）
fuguchiri 河豚ちり（ふぐちり）、tetsuchiri tetchiriてつちり
fugu no yado, restaurant that serves fugunabe
河豚の宿（ふぐのやど）
Blowfish, globe fish (fugu)

Fukashimeshi 蒸飯 (ふかしめし) steamed warm rice
mushimeshi 蒸し飯（むしめし）、nukumemeshi 温め飯（ぬくめめし）、 meshi fukashi 飯ふかし（めしふかし）、gohan mushi ご飯蒸（ごはんむし）、 gozen mushi ご膳蒸（ごぜんむし）

Furofuki , radish in broth ... 風呂吹き

fuyuna meshi 冬菜飯（ふゆなめし）
cooked rice with leafy winter vegetables

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Hoshinajiru 干菜汁 (ほしなじる)
soup from dried leafy vegetables
hibajiru 干葉汁（ひばじる）

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Imagawa yaki 今川焼 (いまがわやき, 今川焼き)
kind of waffles filled with sweat bean paste

taikoyaki 太鼓焼（たいこやき）, tomoeyaki 巴焼（ともえやき）、 gishiyaki 義士焼（ぎしやき）
store to make Imagawa yaki, imagawayakiya 今川焼屋（いまがわやきや）
Imagawayaki began to be sold near the Kanda Imagawabashi bridge during An'ei years (1772 - 1781) in the Edo period. The name of Imagawayaki originates from this time.

Imogayu 藷粥 (いもがゆ)
rice porridge with sweat potatoes
often the daily fare of poor farmers in the Edo period.

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Jibu (じぶ), Kagani 加賀煮（かがに）dish from the Kaga area
jibuni 治部煮（じぶに）、jibunabe じぶ鍋（じぶなべ）
with chicken and duck pieces
CLICK here for Photos !

Jingiskan nabe 成吉思汗鍋 (じんぎすかんなべ)
"Genghis Khan Stew"
Mongolian Mutton stew
ジンギスカン鍋（じんぎすかんなべ）
成吉思汗料理（じんぎすかんりょうり）
CLICK here for Photos of the hot plate !

jiru, shiru ... soup, broth .. 汁

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Kaburajiru 蕪汁 (かぶらじる) turnip soup
daikojiru 大根汁（だいこじる）
kaburazushi 蕪鮓 (かぶらずし) sushi with turnips
simmered turnips, kabura mushi 蕪蒸 (かぶらむし)

Kaiyaki 貝焼 (かいやき) simmering seafood in shells
kayaki かやき
CLICK here for Photos !

Kama-age udon 釜揚饂飩 (かまあげうどん)
udon noodles in broth
kama-age 釜揚（かまあげ）

Kasujiru 粕汁 (かすじる) sake-lees soup
sake no kasu 酒の粕（さけのかす）

Kenchinjiru 巻繊汁 (けんちんじる)
Vegetable Chowder from Yamanashi
kenchin けんちん

Kinmedai 金目鯛 (きんめだい) Alfonsino fish, Beryx splendens

Komaijiru 氷下魚汁（こまいじる）soup with saffron cod

Konowata 海鼠腸 (このわた)
salted entrails of the sea cucumber
sake with salted entrails, konowatazake 海鼠腸酒（このわたざけ）

koorani 甲羅煮 (こうらに)
simmering in the shells of seafood
koora mushi 甲羅蒸し（こうらむし）
especially with kani crabs.

Kujiranabe 鯨鍋 (くじらなべ) whale meat stew
kujirajiru soup, kujirajiru 鯨汁（くじらじる）

Kukizuke 茎漬 (くきづけ, 茎漬け) vegetable stalk pickles
leaf pickles, nazuke 菜漬（なづけ）、hazuke 葉漬（はづけ）、aozuke 青漬（あおづけ）、
furuzuke 古漬（ふるづけ）、Pickles from Omi area, oomi zuke 近江漬（おうみづけ）
kaomise guki 顔見世茎（かおみせぐき）、
barrel for preparing pickles, kuki no oke 茎の桶（くきのおけ）
stone for the lid of the barrel, kuki no ishi 茎の石（くきのいし）
water for the pickles, kuki no mizu 茎の水（くきのみず）
pressing the stems and stalks, kuki osu 茎圧す（くきおす）

Kumowata 雲腸 (くもわた) soft fish roe "like clouds"
菊腸（きくわた）、kiku shirako 菊白子（きくしらこ）、kowawata 強腸（こわわた）、 minowata 蓑腸（みのわた）

kusuri gui .. 薬喰 .. "eating medicine food"
"seller of deer horn", roku uri 鹿売（ろくうり）
"food for the cold season" kangui 寒喰（かんぐい）

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Misotsuki 味噌搗 (みそつき) preparing miso
miso tsukuru 味噌作る（みそつくる）、味噌焚き（みそたき）、
寒味噌（かんみそ）

Momijinabe 紅葉鍋 (もみじなべ) stew with deer meat
lit. "red leaves stew"
Meat from the Mountains

Mushimanjuu 蒸饅頭 (むしまんじゅう)
steamed red bean-jam bun
sakamanjuu 酒饅頭（さかまんじゅう）、amazake manjuu 甘酒饅頭（あまざけまんじゅう）
steamed buns with meat, nikumanjuu 肉饅頭（にくまんじゅう）
CLICK here for Photos !

Mushizushi 蒸鮓 (むしずし) warmed sushi
nukuzushi ぬく鮓（ぬくずし）, nukumezushi ぬくめ鮓（ぬくめずし）、
warm sushi in a pot, chawan zushi 茶碗鮓（ちゃわんずし）
NUKUI is a word to mean "warm" in Western Japan.
CLICK here for Photos !

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Nabeyaki 鍋焼 (なべやき)stew in an earthen pot
with fish, meat and vegetables
nabeyaki udon 鍋焼饂飩（なべやきうどん, 鍋焼きうどん, 鍋焼き饂飩）
CLICK here for Photos !

Natto 納豆 (なっとう) fermented soybeans
vendor of natto, natto uri 納豆売（なっとううり）
Nattojiru, fermented beans in soup 納豆汁 (なっとうじる)
Natto, fermented soybeans and Daruma

Negijiru 葱汁 (ねぎじる) leek soup
leek soup, nebukajiru 根深汁（ねぶかじる）
leek in rice soup, negizoosui 葱雑炊（ねぎぞうすい）
Naganegi 葱 (ねぎ) leek, green onions

Negima 葱鮪 (ねぎま) stew with leek and maguro tuna fish
leek and maguro stew, negima nabe 葱鮪鍋（ねぎまなべ)
tuna fish stew, maguronabe、鮪鍋（まぐろなべ）
WASHOKU
More maguro tuna dishes

Nikogori 煮凝 (にこごり, 煮凝り) jellied fish or meat broth
nikogori 煮凍（にこごり）,
jelly of crucian carp, kogoribuna 凝鮒（こごりぶな）
CLICK here for Photos !

Ninjin 人参 (にんじん ) carrots, Karotten

Noppeijiru 濃餅汁 (のっぺいじる)
vegetable soup with mochi
noppeijiru のっぺい汁（のっぺいじる）、noppe のっぺ、
nuppei ぬっぺい、noppeni のっぺ煮（のっぺに）
speciality

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Oden hodgepodge stew 。。。　おでん
nikomi oden 煮込みおでん（にこみおでん）、Kanto Oden 関東煮（かんとうだき）
stall serving oden food, odenya おでん屋（おでんや）

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Roosoku yaki 蝋燭焼 (ろうそくやき, 蝋燭焼き) craw's meat
Meat of craws is hashed and mixed with miso paste. It is then rolled to sticks and grilled at the fireplace.
Food of the poor farmers from Shinshu and Northern Japan.

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Sake, Salmon with its winter kigo

ishikarinabe 石狩鍋 (いしかりなべ) stew with salmon
sakenabe 鮭鍋（さけなべ）

karasake 乾鮭からさけ
hoshizake 干鮭（ほしざけ）

Shiozake 塩鮭 (しおざけ)
新巻（あらまき）、塩引（しおびき）、しおじゃけ

Salmon (sake) Japan

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Sakuranabe 桜鍋 (さくらなべ) stew with horse meat and miso
lit. "cherry blossom stew".
banikusuki 馬肉鋤（ばにくすき）、ketobashi けとばし
CLICK here for Photos !

Sanpeijiru 三平汁 (さんぺいじる)
salty soup with sardines and vegetables
sanpeizara 三平皿（さんぺいざら）
CLICK here for Photos !

Satsumajiru 薩摩汁 (さつまじる) soup with sweet potatoes
Sweet potatoes and Daruma ... satsuma-imo 薩摩芋

Senmai zuke 千枚漬 (せんまいづけ) turnip pickles
A speciality from Kyoto, where the big turnips are finely cut into "1000 slices" and pickled with salt.
CLICK here for Photos !

Seriyaki 芹焼 (せりやき) dropwort stew
dropwort stew with chicken meat, serinabe 芹鍋（せりなべ）

Shinazuke 品漬 (しなづけ) Pickles
from Hida Takayama. Made from eggplants, big radish and a mushroom called nezumidake 鼠茸 (hookidake 箒茸 ).
Also called sunazuke 酢菜漬
CLICK here for Photos !

Shio ... SALT
Salt (shio) and salted winter food
salted salmon, shiozake 塩鮭 (しおざけ) and MANY MORE !

Shioburi 塩鰤 (しおぶり) salted yellowtail fish
Shiodara 塩鱈 (しおだら) salted codfish
Shiogatsuo 塩鰹 (しおがつお) salted bonito

Shoogamiso 生姜味噌 (しょうがみそ) Miso paste with ginger

Shotsurunabe, shottsuru nabe 塩汁鍋 (しょっつるなべ) "salt fish soup stew"
shotsuru 塩汁（しょっつる）,
shotsuru kayaki 塩汁貝焼（しょっつるかやき）
with fermented salted hatahata fish sauce, sardines and other seafood
Speciality of Northern Japan.
Hatahata 鰰　ハタハタfrom Akita

Sobagaki 蕎麦掻 (そばがき) buckwheat dumplings
Buckwheat (soba), Buckwheat flowers Japan

Sugiyaki 杉焼 (すぎやき)"preparing food in a cedar box"
hegiyaki 折ぎ焼き
fish, mussles and vegetables are packed in a cedar box and simmered.

Suguki 酢茎 (すぐき) Vinegar vegetable pickles
seller of these pickles, suguki uri 酢茎売（すぐきうり）

Sukiyaki 鋤焼 (すきやき) "food prepared on a spade"
gyuunabe 牛鍋（ぎゅうなべ）、uosuki 魚すき（うおすき）、okisuki 沖すき（おきすき）、torisuki 鶏すき（とりすき）、udonsuki 饂飩すき（うどんすき）
one of the typical winter dishes of Japan !
CLICK here for Photos !

Sunamako 酢海鼠 (すなまこ) sea cucumber in vinegar

Suppon nabe 鼈鍋 (すっぽんなべ) suppon turtle stew
marunage まる鍋（まるなべ, 丸鍋）
suppon zoosui, turtle rice gruel 鼈雑炊（すっぽんぞうすい）
Suppon is a delicacy for the tired workers of Japan.
CLICK here for Photos !

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Tarajiru, 鱈汁（たらじる）soup with tara
tarako, roe of the cod 鱈子（たらこ）
tarachiri, hodgepodge with tara 鱈ちり（たらちり）
hatsu tara 初鱈 (はつたら) first tara of the season
kigo for early winter

Taiyaki 鯛焼 (たいやき, 鯛焼き)
waffles filled with sweat bean paste
in the form of a sea bream (tai).

vendor of these waffles 鯛焼屋（たいやきや）
CLICK here for Photos !

Takuanzuke 沢庵漬 (たくあんづけ)Takuan radish pickles
takuan tsukeru, preparing Takuan radish 大根漬ける（だいこんつける）、新沢庵（しんたくあん）、
新漬沢庵（しんづけたくあん）、早漬沢庵（はやづけたくあん）
Radish (daikon) Japan. Pickled radish, takuan.

Tanukijiru 狸汁 (たぬきじる) Badgers' soup
Food of the poor farmers in many rural areas of Japan.
Badgers and Daruma !

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Yakiimo, yaki-imo 焼薯 (やきいも)
roasted sweet potatoes
vendor of roasted sweet potatoes 焼芋屋（やきいもや）
ishiyakiimo, roasted on hot stones 石焼芋（いしやきいも）
tsuboyakiimo, roasted in a pot 壺焼芋（つぼやきいも）
Saikyoo yaki, from the Kyoto area 西京焼（さいきょうやき）
hokkori ほっこり、
"university potatoes", daigaku imo 大学芋（だいがくいも）
with a sweat syrup cover

Yamijiru 闇汁 (やみじる) "soup in the dark"
soup eaten in the dark with candlelight, shared with good friends. Sometimes they had to guess the kind and number of ingredients in the dark.
yamiyojiru 闇夜汁（やみよじる）
meeting to eat soup in the dark,
yamijiru-e 闇汁会（やみじるえ）

Yosenabe 寄鍋 (よせなべ) mixed stew
The most popular, often with leftovers from the week.

Yotakasoba 夜鷹蕎麦 (よたかそば)
Buckwheat noodles for the late night hawkers.
yonaki soba 夜泣蕎麦（よなきそば）
yonaki udon 夜啼饂飩（よなきうどん）

Yudoofu, tofu in boiling water ... 湯豆腐
..... yuyakko 湯奴

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Zoosui 雑炊 (ぞうすい) rice porridge
(containing vegetables and bits of meat or fish)
a very popular dish for an evening meal. There are many different kinds, according to the main ingredient.
ojiya, おじや、rice soup, rice gruel. Reisbrei

zoosui
with chicken, torizoosui 鶏雑炊（とりぞうすい）
with duck, kamo zoosui 鴨雑炊（かもぞうすい）
with puffer fish, fugu zoosui 河豚雑炊（ふぐぞうすい）
suppon zoosui 鼈雑炊（すっぽんぞうすい）、
ankoo zoosui 鮟鱇雑炊（あんこうぞうすい）
salmon, sake zoosui 鮭雑炊（さけぞうすい）
oysters, kaki zoosui 牡蠣雑炊（かきぞうすい）
crabs, kani zoosui　蟹雑炊　（かにぞうすい）
cod, tara zoosui 鱈雑炊（たらぞうすい）
mochi zoosui 餅雑炊（もちぞうすい）
sweet potatoes, imo zoosui 薯雑炊（いもぞうすい）
leafy vegetables, nazoosui 菜雑炊（なぞうすい）
leek, negi zoosui 葱雑炊（ねぎぞうすい）
nira leek, nira zoosui 韮雑炊（にらぞうすい）
eggs, tamago zoosui 卵雑炊（たまごぞうすい）
with miso base, miso zoosui 味噌雑炊（みそぞうすい）

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Worldwide use

hot cereal, oatmeal, mush, porridge
kigo for all winter
Haferbrei

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Things found on the way

Daruma Nabe ... だるま鍋 ... Cooking pot and restaurant !

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HAIKU

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Related words

***** hot rice wine, atsukan　熱燗, kanzake　燗酒.....
Ricewine, rice wine (sake, saké, saki, Japan)

***** Sweets from Japan (wagashi) 和菓子歳時記
The Japanese Sweets Saijiki

***** The Asian Lunar Calendar. Reference

NEXT
*********** NEW YEAR FOOD

BACK TO
*********** AUTUMN FOOD

Check the WKD LIST of
. HUMANITY and Winter Kigo

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2008/01/15

NEW YEAR FOOD

The Japanese New Year lasts for three days, when the housewife is not supposed to do any cooking, except for the New Year Soup. So all is prepared in beautiful boxes (jubako 重箱) and served to the family and to the many seasonal visitors. Sharing the food with visitors was the custom called kuitsumi 食摘み, くいつみ during the Edo period.

There are usually three layers of the boxes, the first contains the entree and hors d'oeuvre, the second has the fish and the lowest one the boiled vegetables. Sometimes there is a fourth box with more side dishes.

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Collectively known as osechi ryori, these dishes are served generally on the first three days of January, usually at breakfast, when the whole family is together. Tradition has it that they will bring good health to all throughout the year. This cuisine is beautifully arranged in tiered lacquered boxes called jubako.

The name of each osechi food has a fortuitous meaning, either through a play of words or the resemblance of the food with an auspicious item.
For example:

Kazunoko (herring roe) symbolizes prosperity for one's descendents because this delicacy consists of many eggs.
Kuromame (black boiled beans) symbolizes being hardworking or industrious.
Gomame (small dried sardines) symbolizes a bumper crop or rich harvest.
Kobumaki (rolled seaweed) symbolizes pleasure or delight.
Ebi (prawn) symbolizes a wish for long life.

Another New Year's favorite is ozoni, a soup containing sticky rice dumplings (Omochi). Every area has its own recipe. People from the Kanto district, for example, like the soup seasoned with soy and square rice dumplings, while people from the Kansai district prefer soup made with miso (fermented bean soy paste) and round rice dumplings.
http://www.ajinomoto.com/traditions/winter_02.html

Sechi burumai 節振舞 (せちぶるまい)
treating visitors to New Year Food
sechi ae 節餐（せちあえ）, toshi no ae 年の餐（としのあえ）
day for eating sechi food, sechi no hi 節の日（せちのひ）

"rice in a bowl", ooban 椀飯（おうばん）
entertaining visitors, ooban burumai 椀飯振舞（おうばんぶるまい）

New Year's Food, sechi ryoori 節料理（せちりょうり）
visitor for the New Year's Food,
sechi kyaku 節客（せちきゃく）
special guest room for this occasion,
sechi zashiki 節座敷（せちざしき）

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Acharazuke 阿茶羅漬 (あちゃらづけ, 阿茶羅漬け)
sliced turnips in vinegar dressing

A typical dish of Kyoto and the Kansai area. Radishes and turnips are used most often and some cut kombu seaweed and carrots are added. A special vinegar brew with soy sauce, sugar and sweet ricewine is added (sanbaizu 三杯酢).
It is often eaten at the end of a course.

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Bai no mi 海蠃の身 (ばいのみ) flesh of the bai conch
Babylonia japonica （貝、蛽、海蠃、海螄, バイ）
CLICK for photo !

The shell has the form of half a circle, with some black spots. It ressembles the tanishi shells of the rice paddies, but is a bit longer. It lives in the sandy beaches of many bays.
The white flesh is boiled in sweetened soy sauce. The shells are used by children as spinning tops.

Since poor farmers in the Edo period could not afford expensive food, they also used the normal tanishi conches as food. These were called
nishizakana 螺肴 (にしざかな) , conch snacks.

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Chorogi 草石蚕 (ちょろぎ) knotroot , Knollenziest
甘露子, 滴露, 丁呂喜,、長老木

Stachys sieboldii（Stachys affinis).
The roots are colored with red shiso perilla juice to make an auspicious color. They are often served together with black beans. This plant has been introduced from China during the Edo period. It is alse a medicinal plant and now available during the whole year.

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Daikon iwau 大根祝う (だいこんいわう)
"celebrating with radish"
decorating radish, daikon kazaru
大根飾る（だいこんかざる）

It is often placed above the kagami mochi.
This decoration was used for the ceremony of . . . "strengthening the teeth", hagatame . 歯固.
The radish can also be put into zoni soup later.
Radish is a typical vegetable of winter, good for digestion and has been the subject of Japanese poetry since olden times.

Radish (daikon) Pickled radish, takuan.

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Fukucha ... 福茶 "Good Luck Tea"
..... oobuku, oofuku　大服
..... oofukucha, oobukucha　大福茶 , 皇服茶
..... ofukucha　御福茶

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Ganjitsu no Sechi-E 元日節会
Audience and Reception of Politicians

Introduced after the Meiji Reformation. The Emperor meets with the politicians for a first audience and exchanges a glass of ricewine.

Hare no Gozen 晴の御膳 Official Lunch Reception
Hare no Omono 晴御膳　はれのおもの
..... Gozen no gi 御膳の儀
In the Phoenix Hall of the Imperial Palace. Now it can be held on any of the first three days of the new year.

The menu was composed first in the Heian period and is still served today.

vinegar, ricewine, salt and soy sauce, the four condiments

plum branches, baishi 梅枝（ばいし）
Rice flouer was kneaded into the shape of plum branches. They were fried in oil before serving.

peach branches, tooshi 桃枝（とうし）
The same as the plum branches, but in a different form.

"scorpion snack", kakko かっこ　餲餬, □餬
Snacks kneaded with wheat flour, in the shape of a scorpion (蝎すくもむし sukumomushi). They were either fried or steamed. Also called kappei かっぺい. pei ぺいwas another word for mochi 餅.

dumplings with cinnamon, keishin けいしん　桂心
Wheat or glutinous rice flour and medical cinnamon where kneaded into a form of a three-cornered priest hat. Fried in oil.

round dumplings, tsuishi　ついし鎚子
made from flower, rolled round like "bullets", or round "like satoimo potatoes", then fried or boiled.

"navel cakes" densei, tensei てんせい黏臍/ （でんせい）
dumplings with a shape of the human navel. Made from flower, then fried.

crackers, hitsura, hichira, hira ひつら,ひちら饆饠
Made from rice flour mixed with foxtail millet (awa) and millet (kibi). Round and flat types of bisquits, almost like our rice senbei these days.
Others are made of wheat flour and inside is anko sweet bean paste. hira ひら
Also a kind of mochigome 糯米 is used.

dumplings, danki だんき　団喜, kankidan 歓喜団
Made from wheat flour and flour of green beans (edamame), with some poppy seeds (keshi) and dried lotus. Fried in sesame oil. Today they are still used as offerings in Buddhist rituals.
Also called danki 団喜（だんき）.
Modern seijoo kankidan 清浄歓喜団 have the ingredients wrapped in the dough like a pouch.
. . . CLICK here for Photos !

Others (altogether there are 14 differenr types
14種の果餅（かへい）kahei

dumplings, konton こんとん　昆飩餛飩
round dumplings with minced meat and vegetables, served with broth

noodles, sakubei さくべい　索餅
The oldest form of the noodles, sakubei, produced by adding rice powder to flour, was introduced from China in the eighth century. Now we have udon and soomen nodles.

crackers, senbei 煎餅
Wheat flour and rice flour are mixed, rolled round and fried in oil. The beginning of our senbei.

dumplings, hakutaku 餺飥（はくたく）
Wheat flour is kneaded and rolled flat until they are all of the same size. Tooshi Chooja of the Fujiwara clan ate them always at the shrine Kasuga Taisha.
Now they are called Hootoo ほうとう, a kind of udon, a speciality of Yamanashi pref.
Yamanashi : Hootoo noodles

The above types of snacks were also introduced from China in the Heian period. There are eight famous snack from China (hasshuu no karagashi, yakusa no kara kudamono 八種の唐菓子, 八種唐菓子). This custom of serving them shows the strong influence of the Chinese culture on the aristocracy during the Heian period. The lists do differ in including various snacks.

They are mostly made of rice or wheat flour, kneaded into auspicious shapes, filled with minced meat or vegetables and fried for consumption. They were also called "fruit" kudamono 果物.
KU meand KI, tree, "ki no mono" like nuts. These snacks were made from the fruits of trees also.
Another old meaning of KUDAMONO is "fish snacks to be eaten with ricewine".

Snack from the Heian Period

http://evagenji.hp.infoseek.co.jp/kudamono1.htm

http://www.meikatanbou.com/chi_/chi_w/w_s055.htm
http://www2u.biglobe.ne.jp/~heian/kenkyu/gourme/okasi.htm

and

Hagatame, O-Hagatame (teeth strenghtening)
tooth hardening, teeth hardening
hagatame 歯固歯がため　はがため

rice cakes for strengthening the teeth
..... hagatame no mochi 歯固の餅　はがためのもち
Diamond Petal Rice Cakes
..... hishi hanabira mochi, 菱葩餅ひしはなびらもち

ooooooooooooooooooooooooooooooooooooooooooooo

quote
Tang confectionery
Japan sent envoys to the Sui and Tang Dynasty from the Asuka period to the beginning of the Heian period. They brought back eight Tang confectioneries (唐菓子 ,Tō-gashi or kara-kudamono) and 14 grain flour-based confectioneries (果餅) and the recipes. The Tang confectioneries were kneaded wheat flour and rice flour, and fried in oil. These were more advanced than the confectionery technology of Japan in those days. They were served at the Imperial Court and offered to Shintoist and Buddhist deities.
According to one view, a dark brown sugar was also brought back from China by Jianzhen who came to Japan from the Tang in this period. However, since sugar-refining technology was not introduced to Japan at this point, the sugar was very rare and was treasured like a medicine. Generally, the syrup that resulted from boiling the sap of Grape ivy down (甘葛煎 ,amazura-sen) was used as a sweetener at this time.

During this period, many diaries and tales were written among upper class and aristocrats. The Tale of Genji, The Pillow Book and The Diary of Izumi Shikibu have some episodes about confectionery. Moreover, the records manifesting a life situation also increased with improvement of a government institution. They are how we know confectionery culture of those days.

Tang confectioneries
Major eights: Baishi, Danki, Hichira, Kakko, Keishin, Tensei, Tōshi and Tsuishi.
Others: Buto, Fuzuku, Heidan, Hōtō (According to one theory, it is an archetype of Hōtō hootoo), Kakunawa, Konton, Magari, Mugikata and Sakuhei (sakubei).
Aozashi: It is made of parched green wheat flour and twisted like a thread.
Kezurihi: Shaved ice flavored with amazura-sen syrup. It is called kakigori today.
..... Some mochi-based confectioneries. For example:
Tsubaki mochii: A mochi flavored with amazura-sen syrup.
Inoko mochii: A mochi shaped as a wild boar piglet.
©　More in the WIKIPEDIA !

. WASHOKU
Neujahrsessen bei Hofe

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Gomame ごまめ , 五万米（ごまめ)
"preparing the fields", tatsukuri 田作（たづくり））
kotono bara 小殿原（ことのばら）

Small dried sardines, broiled in sweetened soy sauce. They are also served on other felicitous occasions. During the Edo period, farmers prepared fertilizer for the fields from small sardines and ash from the hearth.
These fish are eaten with the wish for a bountiful harvest.

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hatsutawara 初俵（はつたわら）"first bundle of rice"
first namako Holothurie (Seewalze, Seegurke)
tawarago 俵子たわらご , 俵魚（たわらご）
kinko 金海鼠（きんこ）, iriko 煎海鼠（いりこ）

Haze 葩煎 (はぜ) "popped" rice
"rice flower", komebana 米花（こめばな）
vendor of haze, haze uri 葩煎売（はぜうり）
bag to sell haze, hasebukuro 葩煎袋（はぜぶくろ）
Prepared from roasted glutinous rice (mochigome). The result looks like a white "flower" of the rice. It was often served to visitors.
It was often placed on a special decoration shelf (hoorai dai 蓬莱台) which symbolized the Buddhist mountain Horai in China, where people would live forever.
This custom has died out, but even nowadays some of this popped rice is sold at the festival of some temples and shrines in Osaka.
komebanatoo 米花糖 sugar like "rice flowers"
in the colors green, yellow, red, pink and white, which looks gaudy.

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Hirakimame 開豆 (ひらきまめ) "open" boiled soybeans
Some beans open a bit when boiled. They are picked out especially and added on an extra dish. This is a word play with "opening the good luck", kai-un 開運.

Hiraki goboo 開牛蒡 (ひらきごぼう) "open" burdock
"divining sticks" burdock, sangi goboo 算木牛蒡（さんぎごぼう）,
"crushed" burdock tataki goboo 叩牛蒡（たたきごぼう）
The long burdock roots are inscised various times and boiled long as they are. They resemble the divining sticks of temples and shrines. Sometimes the burdock is crushed. Sesame is added for flavor.
Wish to become as strong as the burdock root in the coming year.
In Kansai, it is used instead of kuromame black beans for the three side dishes (mitsuzakana).

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Imogashira 芋頭 (いもがしら) tubercle of taro potatoe
imo no kami 芋の頭（いものかみ）, kashira imo 頭芋（かしらいも）
celebrating with taro, imo no kami iwau
芋の頭祝う（いものかみいわう)
imogashira iwau 芋頭祝う（いもがしらいわう）

This is a pun with the word "kashira", being the head of a group, and is therefore considered auspicious food.
It is either put into the zoni soup or prepared boiled as a side dish.

CLICK For original link ... www.kashiwashobo.co.jp

Scened of Edo
Vendor of things for the new year, including the taro potatoes

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Kagami mochi ... 鏡餅　 ... Decoration Rice cakes for the New Year
Their decorations are full of auspiciuos symbols.

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Kazu no ko 数の子 (かずのこ) , 鰊鯑（かずのこ）
kado no ko かどのこ
shio kazunoko 塩数の子（しおかずのこ）

Herring roe. Herring is also called "kado" in the language of the Ainu. The name derived from kado-no-ko "children of kado fish". it comes dried or salted and is a MUST for the New Year. Because there are millions of eggs in a herring ovary, it symbolizes good luck with many children and generations of the family.

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Kirizanshoo 切山椒 (きりざんしょう) desert dish
lit. "cut mountain pepper"

A kind of sweet made from rice flour, sugar and mountain pepper. It can be cut and served over a bowl of rice for a quick snack. It is usually served steamed, which enhances the fragrance of the pepper. It is supposed to brick luck with money affairs.
A prepacked cake of this kind is also sold at the New Year Fair "Tori no ichi" at Asakusa, Tokyo.

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Kobumaki, konbumaki, kombumaki 昆布巻き (こぶまき)

A roll of tang containing dried fish simmered in sweetened soy sauce.
A play of words with yorokobu, to have pleasure, to enjoy something.
Some saijiki do not list this as a kigo.

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Kohada no awazuke 小鰭の粟漬 (こはだのあわづけ)
Spotted shad pickled in foxtail millet

Typical New Year Food of the Kanto area. Fish of medium and small size are placed in a foxtail millet pickles mixture. This preparation can stand for many days and is therefore suitable for the cold food of this season. To get rid of all the small bones the fish is cut into three slices and salt added to the pickles mixture. When take out of the mixture, it is simmered in sweetened vinegar.

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Kuitsumi 喰積 (くいつみ)
juuzume 重詰（じゅうづめ）, juuzume ryoori 重詰料理（じゅうづめりょうり）
kumijuu 組重（くみじゅう）, kuitsugi 食継ぎ（くいつぎ）
o-tegake お手掛（おてかけ）
o-torizome お取初め（おとりぞめ）

Rice and food to be shared with visitors. Includes chestnuts, dried persimmons, soure oranges, konbu seaweed, popped rice and dried abalone. All this food represented auspicious symbols for the new year.

. . . Haiku with KUITSUMI

喰つみも子隅の春と成にけり
kuitsumi mo ko sumi no haru to nari ni keri

stockpiling rice
for Little New Year's...
little nook of spring

Kobayashi Issa
Tr. David Lanoue

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Kuromame 黒豆　（くろまめ）black beans

mame also means diligent hardworking and healthy, so the beans are eaten with the wish to stay healthy and not experience any disaster in the coming year.

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Musubi konbu 結昆布 (むすびこんぶ)
finely cut kombu seaweed
musubi kobu 結びこぶ（むすびこぶ）
mutsumi konbu 睦み昆布（むつみこんぶ）
It is placed in the "Lucky Tea" and the zoni soup.
A play of words with yorokobu, to have pleasure.

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Noshi 熨斗 (のし) abalone decoration
long noshi, naganoshi 長熨斗（ながのし）
abalone noshi, noshi awabi 熨斗鮑（のしあわび）
打熨斗（うちのし）、
thin abalone, usu awabi 薄鮑（うすあわび）

A thin strip of dried abalone wrapped in folded red and white paper or served on a piece of green bamboo. It used to be eaten, but since the Edo period became a piece of decoration. Because the meat of the abalone tends to strech long, it is a symbol of the long and good human relations. Now even paper imitations of a noshi can be used.

Noshibukuro, envelop for presenting money

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Oobuku, oofuku　... 大服
New Year's Tea, Good Luck Tea (fukucha)

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Oshi ayu 押鮎 (おしあゆ) pressed sweetfish
The fish is salted and kept in a pot with a heavy stone on the lid for pressing.
This food was used for the ceremony of . . . "strengthening the teeth", hagatame . 歯固.
Because of its fast growth during just one year it is auspicious to eat it during the New Year days. It is a speciality of the Tosa area of Shikoku, but now eaten all over Japan.
It is also called "fish of one year", nengyo 年魚.
It is now the prefectural fish of Gunma.

押鮎や日に日に十句たまりゆく
oshi ayu ya hi ni hi ni tooku tamariyuku

pressed sweetfish -
every day, every day
10 more new haiku

Ozawa Katsumi 小澤克己

source : 　鮎 ..62句
Tr. Gabi Greve

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Ryoo no mono 料の物 (りょうのもの) two side dishes
..... 両の物（りょうのもの）
Beside the main tray with New Year food, there are two small dishes, one on each side, which contain some beans or other vegetables. This is an old custom of decoration from Kyoto.
Sometimes they are also placed on both sides of the zoni soup container.
Open soybeans, open burdock and fern are used most often for these dishes.

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Sainichi 斎日, さいにち Fasting day, sixteenth day

During the season of the New Year and O-Bon, on the sixteenth day,the memorial day of Enma, King of Hell, everyone took a day off and fasted. Servants and monks and sometimes even the prostitutes were sent home for a general holiday (yabu iri, yabu-iri 薮入), so the stores closed early and most people stayed at home with the family. Holidays like this for the servants were not common during the Edo period, where they had to work seven days a week the whole year.

けふこそは地獄の衆もお正月
kyoo koso wa jigoku no shuu mo o-shoogatsu

today even the
hordes of hell celebrate
the new year

Issa, 1820 (Tr. David Lanoue)

Haiga by Nakamura Sakuo

Sakuo san translates "jigoku no shuu" not as the demons, but the humans that had fallen to hell after death and are usually maybe eaten by the demons. These poor sould had a day off, since the demons and all else were on a fast.

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薮入の大輿の通りけり
yabuiri no oomikoshi no toori keri

Servants' Holiday--
the great festival shrine
passes by

Kobayashi Issa
(Tr. David Lanoue)

Read more
Emma (Enma ten, Enma Oo) 閻魔天、閻魔王)
The King of Hell and Haiku

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Shida ... 歯朶しだ　 ... Fern　
Fern and the Seven Herbs of Spring

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Toso iwau 屠蘇祝う（とそいわう）
celebrating with spiced ricewine
spiced ricewine tosozake 屠蘇酒（とそざけ）
bag to prepare this, tosobukuro 屠蘇袋（とそぶくろ）
spices for toso, toso san 屠蘇散（とそさん）、
life-prolonging spices for toso, toso enmeisan
屠蘇延命散（とそえんめいさん）
nenshu, ricewine of the year 年酒
... toshizake としざけ
nenshi zake 年始酒（ねんしざけ）
nenshu iwau 年酒祝う（ねんしゅいわう）

A sip of this mulled wine will bring long life!
It contains the extract of various spices and herbs.
The toso spices mixture originated as a prescription of the famous Chinese physician Hua Tuo in the period of the Three Kingdoms.
It contains Japanese pepper, rhubarb, Chinese bellflower, Radix asiasari, Apiaceae or Umbelliferae, cinnamon powder, dried ginger, Atractylodes Japonica and a few others.

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Zoni... 雑煮　(ぞうに) New Year Soup
Mixed vegetable soup for the new year is eaten on January first in the morning, usually after the first shrine visit and prepared with the first well water (wakamizu, see below) .
In Western Japan, it is the custom to add a lot of yellowtail (buri) to the broth of vegetables.

People greet each other on the first of January:
What did you eat in your zooni?
After that, no hot food was eaten until January 4, to give the housewive and the kitchen and hearth deities a short holiday.

Every family has its own recipe of how to prepare it, handed down from mother to daughter as the "taste of mother".
zooni iwau ... 雑煮祝う To celebrate with zoni New Year Soup

First Water, "young water" (wakamizu) Japan.
Including more kigo of this water-drawing ceremony.

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otoso Seasoned rice wine, kind of herbal medicine

Other dishes not KIGO

baigai バイガイ, ばい貝, 梅貝 small water snails
. . . CLICK here for Photos !
A play of words with BAI, to come back to you manifold. 福が倍にくる
a speciality of the Noto peninsula and Sea of Japan coast. They are prepared as sashimi, sushi or tsukudani broiled in soy sauce. They taste rather sweet.
Children used the empty shells to play with.
Die ostasiatische Meeresschnecke (baigai) ist in gesüßter Sojasauce gekocht eine besondere Delikatesse. Die armen Bauern der Edo-Zeit verwendeten stattdessen Teichschnecken aus den Reisfeldern. Die Schneckenhäuser dienten den Kindern als Kreisel für die Neujahrsspiele.

Chikuzen-ni 筑前煮 "boiled vegetables from Chikuzen area.
Gameni mixed vegetables and chicken. Fukuoka

datemaki 伊達巻　(だてまき) sweet rolled omelette
It reminds us of the daimyo Date Masamune, who always wore a gaudy outfit. So we can wear it at least once a year. and MAKI is maku, rolling in new culture and education for the future, also becoming more intelligent in aquiring such education.

hinode ebi, hinodeebi,hinode-ebi 日の出海老
"prawns for the first sunrise" boiled

kurikinton, kuri kinton くりきんとん　栗きんとん, 栗金団 sweet potatoes and chestnuts mashed
Brings wealth for the coming year. The yellow color reminds us of golden pieces of money (koban).
KURI can change bad luck into good one. (hikkuri-kaesu)
KIN 金 implies money.

kuwai 慈姑 (くわい) arrowhead
Sagittaria trifolia. Pfeilkraut

Since its buds sprout quite visible, it is an auspicious food for "me ga deru", to have good luch (eyes coming out). It can be cut with six corners to resemble a little bell.
arrowhead, kigo for early spring
Suita kuwai 吹田くわい arrowhead from Suita town, OsakaKuwai Zooni くわい雑煮

namasu なます　vinegared vegetable dish
to keep for many days
usually koohaku namasu 紅白なます in the auspicious colors red and white.
made from radish and carrots
. . . CLICK here for Photos !

renkon 蓮根レンコン lotus roots
. . . CLICK here for Photos !
Lotoswurzeln
It is an auspicious food,since you can see through the holes of the root "into the future", saki ga mitooseru　先が見通せる, mitooshi ga kiku 見通しがきく, which is lucky. Therefore lotus dishes are always prepared for auspicious situations, festivals and the New Year food.
Lotus roots as food

tazukuri たずくり young dried sardines (gomame) with seasoning
Wish for a good harvest.
Seasoned with sake, mirin and white sesame seeds.

yanagibashi やなぎばし chopsticks made from willowtree wood
The middle part is thickest. To use them for eating brings good fortune to the kids and grandkids and more descendants.

yatsugashira ヤツガシラ / 八つ頭 "eight eight heads"
satoimo サトイモ Taro as kigo
Just as this parent potato has many child potatoes (sprouts), we eat it with the wish for many children and further generations.
. . . CLICK here for Photos !

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Worldwide use

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Things found on the way

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HAIKU

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Related words

***** Pounding Rice (mochi tsuki) for the New Year Mochi

***** The New Year and its Kigo (shin nen)
essen zum Neuen Jahr

SAIJIKI of Buddhist, Shinto and other Ceremonies and Events of Japan

BACK TO
*********** SPRING FOOD

BACK TO
*********** WINTER FOOD

MORE DISHES

WASHOKU :
YASAI . Vegetable SAIJIKI

WASHOKU :
FISH and SEAFOOD SAIJIKI

WKD : SAIJIKI New Year 　

Monthly FOOD NEWS
NOVEMBER 十一月juuichigatsu

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2008/01/14

FOOD HAIKU TOPICS

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2008/01/10

SUMMARY

Family eating from food trays

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INGREDIENTS . ZUTATEN

zairyoo　材料

Raw materials, spices and seasonings are listed here.
Some come with extra lists for details.

A lot of the ingredients are also KIGO.
Please check the World Kigo Database for their details.

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aamondo, アーモンド almonds

abura 油 all kinds of oil, öl
goma abura ごま油 seseme oil, Sesamöl
oriibu abura　オリーブ油 olive oil
piinattsu abura ピーナッツ油 peanut oil
roofatto oiru ローファットオイル low fat oil
sarada abura サラダ油　salad oil
tenpura abura 天婦羅油　tempura oil
tsubaki abura, see below

Azuki 小豆 adzuki beans, many other dried beans are used.
daizu 大豆 soy bean
sasage mame ささげ(大角豆) soy bean variety

Baniku
Horse meat, baniku (ばにく/ 馬肉) basashi, sakuranabe

BUTA ... Pig and Pork (buta, ton 豚　ぶた) Schwein

Chikuwa ちくわ(竹輪) "bamboo ring" grilled fish saussage

Chirimen jako ちりめんじゃこ、ちりめんざこ(縮魚) semi-dried very small sardines
kigo for spring

choomiryoo 調味料 flavoring, seasoning
awase choomiryoo あわせ調味料 mixing seasonings

Daikon 大根 big radish Rettich
In the Zen sect, daikon also represents Shakyamuni Buddha.

Dashi ... soup stock

Edo-Vegetables (Edo yasai 江戸伝統野菜)

Fu, Wheat gluten (fu 麩) and FU products. fu-croutons
Fu ふ (麩) breadlike pieces of dried wheat gluten

Furikake and Ochazuke ... toppings for a bowl of rice 振り掛け, お茶漬け

Gobo, goboo 牛蒡 Burdock root

Goma 胡麻 sesame, seeds or goma abura ゴマ油　oil
shirogoma,white seeds. kurogoma, black seeds.
surigoma, crushed. kirigoma, cracked.
nerigoma, paste.
gomashio, gomasio, with salt.
mukigoma, hulled
gomadare, goma dipping sauce
Sesame (til, tila, gingili) India goma, goma no hana (Japan)

Gyoza no kawa, gyooza 餃子の皮 gyoza dumpling wrappers

haabu 　ハーブ herbs, Gewürzkräuter

Hamaguri, clam shells, venus clams Venusmuscheln

Hanpen はんぺん (hanpei 半平／hanpen 半片) fluffy fish cake made of ground fish

Ichiyaboshi いちやぼし (【一夜干（し）) "dried for one night" air-dried fish

Iriko いり‐こ(熬り子) dried sardines, niboshi 煮干し

Jidori 地鳥 (じどり) Local Chicken types

Kaiso Sea Vegetables 海草Edible seaweeds, LIST

Kamaboko かまぼこ (蒲鉾) fish cake, fish paste
Fischwurst; Fischpastete

Kanbutsu 乾物 kambutsu dried food items Getrocknete Lebensmittel

Kani 蟹料理 CRAB dishes

Kankitsu, kankitsurui かんきつ(るい)(柑橘(類)citrus fruit
mikan, ponkan, hassaku, sudachi, daidai, kabosu, iyokan, sudachi, yuzu, oranges and others

Kanpyo かんぴょう(干瓢／乾瓢) dried gourd ribbons

Kanten 寒天 gelatine (mostly from agar agar)

Karashi からし(芥子／辛子) Japanese mustard, often in powder form to prepare fresh for use

Karee カレー　Japanese curry preparations

Katakuriko, Starch 片栗粉. potato starch. Stärkemehl

Katsuobushi, dried bonito shavings 鰹節 , dried bonito flakes

Ken, tsuma and karami, garnish with Sashimi
ken けん, tsuma つま, and karami 辛み, 辛味, 辛み.

Keshi no mi 芥子の実 white poppy seeds

Kikuimo, 菊芋 Heliantus tuberosus. Jerusalem artichoke
Topinambur. Erdbirne

Kinako 黄粉 "yellow powder", toasted soy bean flower
Sojabohnenmehl

Kinoko, take きのこ(茸／蕈／菌) mushrooms LIST

Kiriboshi daikon きりぼし大根 shredded radish, also other shredded items are used

Ko 粉 kona flower

Konbu 昆布 kombu kelp seaweed
Seaweed (kaisoo 海草) as kigo

Konchu Ryori, konchuu ryoori 昆虫料理 Insects as food

Konyaku, konnyaku こんにゃく(蒟蒻／菎蒻)
sometimes braid-cut pieces
..... shirataki "white waterfall" konnyaku noodles, konnyaku
..... aka konnyaku, red konnyaku, red with iron residues

Kudamono, fruit ... LIST

Kuri no kanro-ni 栗の甘露煮　　chestnuts in syrup
Kanro-Ni, sweet simmering

Kurumi くるみ　(胡桃) walnuts Walnuss
Walnut (kurumi) as kigo

Kyooyasai, kyoyasai, kyosai 京野菜 / 京菜 Vegetables from Kyoto.
Gemüse aus Kyoto, Kyoto-Gemüse

Masu and Ayu : Trouts and sweetfish ... the naming Forellenarten

Matsu no mi まつのみ (松の実) pine nuts, often used for Chinese cooking

Menrui ... all kinds of noodles 麺類 Nudeln

Mi 実 Berries and Nuts from the forest Nuesse und Beeren

Mirin みりん　味醂　ミリン ... sweet cooking ricewine, syrup rice wine

Miso paste 味噌

Mitsuba 三つ葉 (みつば) "Three leaves" honewort

Mochi ricecakes, 餅 (もち) rice cakes

Moyashi 萌やし、糵, もやし bean sprouts of various types
..... kaiware かいわれ, supurauto スプラウト sprouts, often daikon radish, for garnishing
Bohnensprossen

Myoga Ginger (myooga) 茗荷 (みょうが). Zingi-Ingwer
japanischer Ingwer

nagaimo, naga-imo ながいも（長芋）yam, Chinese yam
http://www.jetro.org/trends/food_ingredients_nagaimo.php

Naganegi 葱 (ねぎ) leek, green onions

Nasu 茄子 (なす), nasubi なすび eggplant, aubergine

Natto, nattoo 納豆 fermented soy beans

Niku 肉　にく all kinds of meat from four-legged animals

Nori 海苔 dried laver, as sheets or chopped. Meerlattich
... ao-nori, green nori, iwa nori from the rocks, yaki-nori toasted, ajitsuke-nori with flavor

Oboro and Denbu ... shredded meat, fish or vegetables おぼろ (朧) / 田麩

Pan パン Bread
..... koppepan コッペパン　spindle-shaped small bread, sometimes with a cut in the top to add some other food items. Often sweet.
. . . CLICK here for Photos !
anpan　アンパン, meronpan　メロンパン　melon bread, and many more　
tsukudani toast 佃煮トースト

Panko パン粉 bread crumbs, often used as coating before deep-frying food

Rice お米　o-kome

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Sakana ... 魚 FISH of all kinds

Sake 酒 ricewine, rice wine Reiswein
..... amazake, 甘酒　sweet white rice wine,
..... amakuchi, 甘口　sweet
..... karakuchi, 辛口　dry
Rice wine (ricewine) sake, Japan Reiswein as KIGO

Sansai 山菜　Mountain vegetables

Sansho, Sanshoo, Japanese pepper, "Mountain pepper"

Satoo 砂糖 sugar
..... kurosato "black" sugar from Okinawa, brown sugar
..... mizuame, mizu ame　水飴, syrup, made from barley or other grains
..... wasanbon 和三盆 Japanese sugar from Shikoku

Satsumaimo, satsuma imo 薩摩薯（さつまいも）sweet potatoes
Süßkartoffel

Shiitake 椎茸 shiitake mushrooms
Shiitake Mushrooms as KIGO

Shio ... Salt 　塩 Salz

Shirasuboshi しらす‐ぼし (白子干し／白子乾し) blanched very small sardines
kigo for spring

Shiso, beefsteak plant, Perilla 紫蘇

Shooga, Ginger 生姜

Shoyu, Soy Sauce shooyu　醤油

SHUN 旬の物 / 旬の味 Specialities of the Season

Shungiku, garland chrysanthemum 春菊

Soomen, somen noodles 索麺

Su 酢 , komezu, komesu 米酢　rice vinegar

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Tamago 卵　(たまご) egg dishes

Tara 鱈 Cod fish

Tare タレ Sauces and dressings

Tofu, toofu, dofu, doofu 豆腐 Soy bean curd and its preparations

Togarashi, toogarashi 唐辛子 red hot pepper

Tonkatsu soosu　豚カツソース sauce for pork cutlet. fruity taste like a Worcestershire sauce

Tsubaki abura 椿油) camellia oil

Tsukemono and how to make them ...　漬物

Udo, Spikenard, Japanese spikenard 独活（うど)

Umeboshi 梅干 dried pickled plums
Umezu 梅酢 plum vinegar, liquid from the pickled plums

Uni 海胆 (うに) sea urchin and sea urchin roe (uni 雲丹)

Wagyuu, wagyu 和牛 Japanese beef
http://www.jetro.org/trends/food_ingredients_wagyu.php

Wasabi, Japanese horseradish わさび、山葵. Wasabia japonica

Wakame 若布 kelp
Seaweed (kaisoo 海草) as kigo

Yasai 野菜　やさい　vegetables
Vegetables in the season, shun no yasai

Yakumi やくみ (薬味) spices and condiments
dokumi, kayaku

Yomogi よもぎ　蓬 mugwort
Beifuss, Beifuß

Yurine ゆり根 bulbs of lilies (lilly)
Lilienknollen. used for chinese medicine. grown in Hokkaido.
yurine manjuu 百合根饅頭
yurikonyurikon

Yuzu 柚子ゆず　citron, juice or peel is used
Yuzu as KIGO a ctiron fruit
..... Yuzu citron dishes for autumn Japan

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WASHOKU :
YASAI . Vegetable SAIJIKI

Seaweed (kaisoo 海草) as kigo

WASHOKU : INGREDIENTS tags

WASHOKU : INGREDIENTS

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COOKING METHODS

The most important methods for preparing food are introduced here.

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aburadooshi あぶらどおし【油通し】 frying food quickly
usually before simmering or other cooking methods. Often done with Chinese cooking The outside gets a small membrane that will not let the taste leek out later. Usually done at 150 to 160 degrees centigrade.

aburanuki あぶらぬき【油抜き】 to drain off oil
after frying and deep-frying. Put it in hot water for a moment to drain of the oily taste.

aburu あぶる【焙る／炙る】 to per-heat
Both sides of a food are heatet for a moment over a grill or gas flames to get rid of excess moisture and warm the food. Nori get tasty after this treatment.

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Aemono あえ物、和え物（あえもの) Japanese Dressing

... Namasu dressing 膾 , 鱠, なます

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Ageru 揚げる (あげる) frying, stir-frying
this word is also used for tenpura and furai (fried shrimp)
pfannenrühren

Kara-age and Tatsuta-age ... deep-frying 唐揚げ / 竜田揚げ

Kushiage, kushi-age 串揚げ deep-fried food pieces on bamboo sticks

agebitashi あげびたし【揚（げ）浸し】first frying and then marinating in flavored broth for some time.
With eggplants. Fish get softer bones when prepared like this.

agedama あげだま【揚（げ）玉】bits of fried batter
for example after cooking some tempura (tempura kasu, tenkasu　天かす)
in Kanto, these are put into udon soup )Tanuki udon.
Also put into miso soup.

agedashi あげだし【揚（げ）出し】deep fried food with a batter is placed in broth, some yakumi spices are added and shredded daikon radish, to sap off the oil.
Usually for Tofu (agedashidoofu) and eggplants (agedashi nasu 揚げだし茄子)
. . . CLICK here for eggplant Photos !

ageni, age-ni あげに【揚（げ）煮】 first frying, then simmering
Fish, meat or vegetables.

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Aku nuki, akunuki あくぬき (灰汁抜き) removing bitterness
the vegetables are often rubbed and rolled in a special liquid.
aku has an acrid, alkaline flavor.
Bitter chestnuts and acorns were treated in running water for days before eating.
Bamboo shoots need to be treated too, by boiling them with rice bran (komenuka).
Many ferns and other sansai mountain vegetables need to be treated.
rubbing with salt, shiomomi しおもみ(塩揉み)

aku tori, akutori アク取り take off the scum from boiling food
usually a flat spoon or sieve is used
. . . CLICK here for Photos !

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amani あまに【甘煮】 "sweetly simmered"
Simmering food with extra lots of sugar. Especially kabocha, sweet potatoes and beans. People in Nagasaki use a lot of sugar in the food.

amiyaki あみやき【網焼き】 grilling, broiling
when the food is placed on a metal net or squeezed between two nets.

aomi あおみ "greenness"
to add green color for decoration.
for sashimi : aojiso perilla, spinach, cucumbers, cauliflower
for dressings (aemono) : rapeseed, shungiku chrysanthemum, spinach, cucumber, mitsuba, menegi leek
for nimono simmering : sayaendoo green beans, sayaingen, rapeseed, shungiku, mizuna, kinome tree buds
for soups : mitsuba, green leek, spinach, shungiku, mizuna, mibuna, kaiwarena.

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aramijin あらみじん / 粗みじん cut into rough small pieces
. . . CLICK here for Photos !

araregiri あられぎり / あられ切り cut to squares like arare pieces
especially for vegetables with a lenght of 4 to 5 cm.

ataru あたる grinding
The proper word would be suru する【擂る】for grinding, but this has a negative feeling to it (engi ga yokunai), so its opposite ataru あたる【当たる／中る】was choosen.

Im Mörser zerreiben

suribachi すりばち【擂り鉢／摺り鉢】 earthwear mortar
. . . CLICK here for Photos !

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Denbu and Oboro 田麩 / おぼろ (朧)... shredded food preparations
sakura denbu

Dengaku 田楽 dance and food
pieces on skewers with miso paste

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Hitasu 浸す (ひたす)
soaking, steeping
Ohitashi お浸し o-hitashi 御浸し

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iburi いぶり, ibusu　燻す to smoke, smoking, smoked food
kunsei 燻製 smoked food, often with cherry wood chips.

Iru いる (炒る /煎る) roasting, toasting

Kara iri からいり (乾煎り/ 空炒り), parching without using oil, dry-roasting

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Kanro-Ni, kanroni 甘露煮 sweet simmering
for small fish or fruit

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Kiru 切る cutting

Hocho, wabocho . 和包丁. Knife, knives (hoochoo, waboochoo) Japanisches Messer

katsuramuki かつらむき(桂剥き)cutting a continuous thin peel

kazaribocho, kazari boochoo 飾り包丁 decorative cutting and slashing

mentori 面取り cutting and leveling edges

rangiri　乱切り chopping into chunks

sengiri せんぎり（千切り)　"one thousand cuts", shredding, cutting fine strips of cabbage, cutting carrots into juliennes

sogigiri そぎぎり (削ぎ切り) slant cutting, shaveing into slivers, for example the burdock roots

tazunagiri たづな切り（手綱切り) "cut like a horse bridle", braid cutting
often done with konnyaku pieces

toofu o kiru, dicing tofu in the hand

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Kosu こす straining
strainer for miso, misokoshi みそこし (味噌漉し)
sarashi さらし, sarashinuno さらし布 thin cloth for straining food

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Modosu もどす(戻す) rehydrating dried food, soaking dried food in water

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Musu むす (蒸す)steaming
dünsten, schmoren, in einer Pfanne, wenn die Lebensmittel Wasser ziehen

mushiki むしき (蒸し器) steamer
Dämpfer
mushiyaki ... 蒸し焼き　steaming
dämpfen
This is a typical preparation for Chinese food items and some Japanese fish dishes.
CLICK here for PHOTOS !

jigoku mushi 地獄蒸し boiled in hot steam of a hot spring
Gokuraku Onkei 極楽温鶏 whole steamed chicken from Oita 極楽温鶏

in Dampf kochen

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Niru 煮る　simmering
nitsuke　煮付け simmering with soy sauce, sugar and mirin
CLICK here for PHOTOS !

Hokke no nitsuke ... and Prime Minister Aso some politics !

aoni あおに【青煮】"simmering while keeping the green color"
mostly with salt and thin soy sauce.

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Onigiri おにぎり rice balls

Orosu おろす　grating
grating radish, daikon oroshi だいこんおろし (大根卸し)
metal grater, oroshigane　おろしがね　（下ろし金／卸し金), comes in many shapes, some used directly at the table for wasabi etx.
samekawa oroshi-ki 鮫皮　下ろし器　grater for shakeskin

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Otoshibuta おとしぶた (落とし蓋) "dropped down lid", lid resting directly on the food in a pot or pan
to simmer, poach or braise food
The lid has to be a little bit smaller than the opening of the pot or pan.

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Shiokara ... salty and pugnant pickles 塩辛

Shiozuke しおづけ(塩漬（け）) preserved in salt, pickled in salt
preserve fish in salt
Einsalzen, Einlegen in Salz (Fisch, Gemüse, Eier).
Pökeln (Fleisch und Wurstwaren)

quote
Einsalzen ist neben dem Trocknen eine der ältesten Methoden zur Konservierung von Lebensmitteln. Dabei wird durch das Salz die Feuchtigkeit in den Produkten für Mikroorganismen unbrauchbar. Um zuverlässig zu wirken, muss das Salz die Lebensmittel vollständig und gleichmäßig durchdringen. Dem Salz können auch trockene Gewürze zugegeben werden, um den Geschmack zu verbessern ...
Bei einigen Produkten, z.B. Weißkohl oder grünen Bohnen, tritt durch eine genau abgemessene Salzmenge Saft aus. Die darin enthaltenen Mikroorganismen bewirken eine langsame Fermentation, bei der Zucker in Säure verwandelt wird.
Pökeln
Dabei kommt außer dem Salz noch Salpeter zum Einsatz, der die bakterienhemmende Wirkung des Salzes verstärkt.
Pökeln mit Nitritpökelsalz
©　More in the WIKIPEDIA !

Shogayaki ... Ginger Roast Meat 生姜焼き

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Suritsubusu すりつぶす(磨り潰す／擂り潰す) crushing, mashing, grinding
groved grating mortar, suribachi すりばち(擂り鉢／摺り鉢)

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Tare, タレ　all kinds of sauces for dipping
amadare, あまだれ　甘タレ sweet dipping sauce
gomadare, ごまだれ(胡麻垂れ) seseme sauce
misodare みそだれ　味噌タレ　miso sauce
shabushabu no tare しゃぶしゃぶのタレ comes with different kinds of sauces for dipping, some are the specialities of a restaurand kept for many generations.
. . . CLICK here for Photos !
shoogadare しょうがだれ　ginger sauce
wasabidare, wasabijooyu (wasabi shoyu) わさびだれ、山葵醤油 soy sauce with Japanese horseradish

tataki たたき food chopped with a knife
aji no tataki アジのたたき chopped horse mackerel

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tenpura てんぷら . 天婦羅 . 天麩羅 . 天ぷら Tenpura, Tempura
deep-fried battered food
many ingredients are deep-fried. Mostly fish and seafood and vegetables.
Even the new leaves of greet tea are made into tempura during the season 新茶の天婦羅.
©　More in the WIKIPEDIA !
frittierter Fisch, frittiertes Gemüse

WASHOKU : Tenpura Tempura dishes

basu tenpura バス天ぷら tempura from black bass
ブラックバス天ぷら付のうどん
From Lake Biwa

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WASHOKU
Tsukemono 漬物 Pickles
asazuke あさづけ【浅漬け】lightly pickled vegetables

Tsukimi, with an egg as "moon viewing" decoration

tsukudani つくだに (佃煮, つくだ煮) simmering in sweetened soy sauce

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Yahata-maki やはたまき (八幡巻き) goboo burdock roll
from Yahata village, Kyoto

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Yaku 焼く "burning, heating", baking, toasting, broiling, grilling, pan searing
this word is used for many preparations, sometimes using oil.

shichirin しちりん (七輪) small portable stove for grilling with charcoal
. . . CLICK here for Photos !

YAKU ...
Aburi-yaki, Horoku-yaki, Kara-yaki, Kimi-yaki, Miso-yaki, Namban-yaki, O-kariba-yaki, Shio-yaki, Teri-yaki and many more !

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Yamatoni, Yamato-ni 大和煮 simmering meat of wild animals and birds in soy sauce, sugar and ginger
for whale meat, ginger and perilla leaves are cut finely and simmered too.
CLICK here for PHOTOS !
This method evolved in the Meiji period, when meat was eaten more frequently in Japan. A procucer of canned chicken meat, Maeda 前田道方 made it famous.
In 1915 the company Meijiya 明治屋 produced canned beef.
In 1923 Mitsukoshi in Nihonbashi had bargain sales of the canned meat. The Japanese army used this canned meat too.
hogei 捕鯨（ほげい） catching whales became popular and much whale meat was produced for canning, also sheep, horse and deer, even bears and sea lions. But all this meet has a strong animal tast and needs long hours of simmering.
See .. Kujira Ekiben from Tateyama, Chiba.

Yudoshi, yudooshi ゆどおし(湯通し) blanching in boiling water

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These items are related to DARUMA SAN !

Akachochin CHOOCHIN, lanterns 提灯とだるま
Ame, dagashi <> Sweets 　飴、駄菓子
Anko, sweet bean paste Daruma 餡子だるま , だるまあん

Bentoobako ― Lunchbox with Daruma Bentoobako 弁当箱
Bon, 盆 a tray

CHA 茶　The world of TEA and Daruma

Coasters
Cookies だるまクッキー
Daruma sweets
Cups and Mugs
..... Guinomi ぐい飲み Tea Cups
Cup soup <> カップラーメン Cup Ramen, Cup Raamen

Fukutoku Senbei <> Waffles for Good Luck from Kanazawa
福徳せんべい

Gokoku hojo .. 五穀豊穣 (gokoku hoojoo)
Prayers for a Bountiful Harvest of the Five Grains

Hamburger Cotelettes KATSU Daruma Food
..... 合格祈願エビカツバーガー　to pass examinations
Hashi, O-Hashi ... Chopsticks お箸　おはし
Hashi oki ... chopstick rests 箸置き

Juken Food 受験フーズ Examination　Hell Food, January 2007

Kabocha Daruma as Pumpkinかぼちゃ達磨, かぼちゃだるま
Kagome Food for Exam Students カゴメ　
Kashigata 菓子型　＜＞　Cake Molds from wood
..... Kashigata 菓子型　Cake mold from iron
..... Kashi bin 菓子ビン <> Glass for cookies

Maekake ... Apron 前掛け
Mito Kōmon .. 水戸黄門 Tokugawa Mitsukuni 徳川光圀

Nabe ... だるま鍋 ... Cooking pot and restaurant
Natto 納豆 ... Fermented Beans
Noren ... Door Curtains 暖簾　のれん

Pan, Daruma pan だるまパン Daruma bread and
Daruma monaka だるまもなか Daruma wafers

Parfait Daruma ..... パフェだるま Food Art

RESTAURANTS . . . More . . . DARUMA Restaurants

Sable Cakes from Kawasaki 川崎大師名物大人気元祖ダルマサブレー
Salt and Pepper Shaker Shio Koshoo Ire . 塩コショウ入れ. 塩胡椒入れ

Sake, Ricewine and Daruma 酒.....
Sakazuki　杯 small cups / 達磨タンブラー . Tumbler Daruma

Sankuro, Dondo Yaki and Spring Fire Ceremonies 三九郎とだるま　
(Sankuroo)
Sara - Plates お皿にだるま
Senbei だるませんべい Rice Crackers
Sencha 煎茶　＜＞　Tea with Daruma see > CHA
Shamoji しゃもじ　＜＞　Rice Spoon, Ladle
Snacks with Daruma スナック Food
Soba 蕎麦　そば　＜＞ Daruma Eating Buckwheat Noodles

TABEMONO More about FOOD with Daruma
Tamago ... 卵だるま, たまごだるま, タマゴダルマEggs and Daruma

TEA and Daruma : Cha
The world of TEA and Daruma Introduction

Tokkuri ― Drinking Hot Sake with Daruma　　徳利とだるま
Tsumayooji (tsumajoji) 爪楊枝　つまようじ　＜＞　Toothpicks-holder

Udon Noodles with Daruma 達磨にうどん　ウドン

Vinegar Tasters, The three Vinegar Tasters of Chinese Art

Wasabi わさびだるま　Japanese Horseradish called "Daruma"

Yunomi ― Drinking Tea with Daruma　　湯のみとだるまさん/ Guinomi

source : Daruma Food LINKS

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MORE
Genral Information Articles

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2008/01/09

DECEMBER NEWS

[ . BACK to WORLDKIGO TOP . ]

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December　。。。 juunigatsu 十二月

.......... December 05, 2008

New varieties of potato reaching marketplace
jagaimo　じゃがいも
At Koganezaki Farm at the foot of Mt. Iwaki in the Tsugaru region of Aomori Prefecture, workers have started harvesting many varieties of potatoes - red and purple spuds with skins that are either unusually bumpy or quite smooth.
The garden farm, which is operated by Koganezaki-farm, produces about 30 varieties of potato and sells them as a package containing five to 10 different types under the name of Tasting Potato, including such unfamiliar names as the Destroyer and Shadow Queen.

"Each type has a different taste, so we want consumers to select the appropriate variety depending on the dishes they are preparing," said Katsuko Nakamura, in charge of sales at the farm.

The Japanese potato market has long been dominated by two varieties - Danshaku and May Queen - in sharp contrast with other fruits and vegetables, such as tomatoes, apples and strawberries, for which new kinds are created all the time.

However, the situation has begun to change recently. Varieties called Cynthia, Chérie and Inka-no Mezame (or Inca's awakening, a seed potato from the Andes) are among the newcomers whose output has been increasing rapidly over the past several years. "A number of new varieties will be developed in the future," said Kimio Sasaki, who is responsible for overseeing operations at the farm.

The most promising of all is the Cynthia - an egg-shaped potato with a very smooth skin, thanks to the fine starch it contains. It is also easy to peel and quick to absorb seasonings, but does not become mushy when boiled. In March 2000, Kirin Agribio Co. and Koganezaki-farm jointly set up Japan Potato Corp., which sells seed potatoes including for the Cynthia and Chérie varieties.

Production of the Cynthia variety this fiscal year is estimated at about 3,000 metric tons, up 25% from a year earlier, and is expected to reach 4,500 tons next year, accounting for only a small percentage of total output. "We want Cynthia to grab about half the market shares from May Queen and Danshaku in 10 years," said Takao Aoki, chief executive officer of Japan Potato.
source : 　www.nni.nikkei.co.jp

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.......... December 07, 2008

Samurai Cooking

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.......... December 09, 2008

Drop of imported Australian beef of about 30%.
Family restaurants and expensive coffee shops are closing down, whereas McDonalds is gaining about 13%. ... We are in a recession all right!

Quote from the Japan Times
Ice maker fearing a global thaw
By KO HIRANO
MINANO, Saitama Pref. — Tetsuo Asami in Nagatoro
As many as 100,000 people from Japan and abroad visit Tetsuo Asami's shaved ice parlor every summer in Minano, a small town in the Chichibu region of Saitama Prefecture, seeking out his products that use naturally frozen ice and are known for their rich taste.
Although Asami, 58, is happy with the thriving business, the threat of global warming makes him unsure whether he will still be able to make natural ice a decade from now.

"I think our customers travel all the way to Chichibu for shaved ice because they sense that they may not be able to eat it in 10 years' time given rising temperatures and deterioration in the environment of the mountains" which generate nutritious water for natural ice, Asami said.
Running the 117-year-old family business, Asami is one of only four existing natural ice makers in Japan, down from some 100 around the 1930s. The three others operate in Tochigi Prefecture.

"Given the major climate change I have seen in recent years, such as warm winters, it has become increasingly difficult to make decent natural ice," Asami said, citing his family records that show average temperatures in January in Chichibu have risen 3.5 degrees over the past 40 years.
Records by Asami's father from 1960 to 1991 show that there were many days in winter when temperatures hit minus 12 to minus 15 at 6 a.m., allowing him to "harvest" ice in December and then once again in January every year.
But since Asami took over the business in 1992, he has seen only three days or so when local temperatures fell below minus 10, making it difficult for him to harvest ice twice a season.
The declining quantity of ice has forced Asami to halt the shipment of natural ice to bars, hotels and department stores in Tokyo. Today, he only serves shaved ice at his parlor from March through November.

Natural ice forms only when it becomes very cold. Snow, meanwhile, damages the taste of the ice. With its favorable climate, the Chichibu area has long been an ideal place for making ice, in which workers form ice in ponds after drawing water from mountain streams.
"I'm very worried about the future of natural ice-making if the climate continues to change at the current pace," Asami said.

Asami believes the leadership of the United States — the world's biggest greenhouse gas emitter along with China — is vital if the world is to address global warming.
source : 　japantimes.co.jp/ December 10, 2008

WASHOKU : fresh clear water !

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Related words

JANUARY ... ichigatsu 一月

FEBRUARY ... nigatsu 二月

MARCH ... sangatsu 三月

APRIL ... shigatsu 四月

MAY ... gogatsu 五月

JUNE ... rokugatsu 六月

JULY ... shichigatsu 七月

AUGUST ... hachigatsu 八月

SEPTEMBER ... kugatsu 九月

OCOTBER ... juugatsu 十月

NOVEMBER ... juuichigatsu 十一月　

DECEMBER ... juunigatsu 十二月　

***** WASHOKU : General Information

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WASHOKU - Japanese Food Culture and Cuisine

2008/01/30

SAIJIKI Japanese Food START

2008/01/29

SPRING Tsukemono

2008/01/20

SUMMER : preparing

SUMMER FOOD

2008/01/18

AUTUMN FOOD

2008/01/16

WINTER FOOD

2008/01/15

NEW YEAR FOOD

2008/01/14

FOOD HAIKU TOPICS

2008/01/10

SUMMARY

2008/01/09

DECEMBER NEWS

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