7/30/2008

INGREDIENTS . ZUTATEN

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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

. abura uri 油売り oil vendor in Edo .



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.

daizuko 大豆粉 soybean flour, soy flour

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 白胡麻,white seeds. kurogoma 黒胡麻, black seeds.
chagoma 茶胡麻 "tea sesame".
kingoma 金胡麻 "golden goma" and mixtures of white and golden are available.
surigoma, crushed. kirigoma, cracked.
nerigoma 練り胡麻, paste.
gomashio, gomasio, with salt.
mukigoma, hulled
gomadare, goma dipping sauce
kingoma has the most oil of all seeds.
Sesame (til, tila, gingili) India goma, goma no hana (Japan)
姓と胡麻の油は絞れば絞るほど出る
The more you squeeze the farmers and sesame seeds, the more you get out of them.


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. Senf
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 soybean flour
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, kona 粉 flour, Mehl

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

menjitsuyu 綿実油 cotton seed oil

Menrui ... all kinds of noodles 麺類 Nudeln
Soba, Udon, Somen

Mi 実 Berries and Nuts from the forest Nuesse und Beeren

Midorimushi みどりむし / yuugurena ユーグレナ Euglena

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

Miruku ミルク / gyuunyuu 牛乳 Milk and milk products Butter, Cheese, Pudding, Yoghurt

Miso paste 味噌 miso dishes

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

. Mizuame (水飴) is a sweetener from Japan .

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 flour", 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
Meersalz, 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 Rindfleisch

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

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7/24/2008

Yakumi Haabu Herbs

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Yakumi, spices and condiments

***** Location: Japan
***** Season: Topic
***** Category: Humanity


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Explanation

Yakumi やくみ (薬味) "taste of medicine"
condiments and spices, mostly for noodle dishes.

It is an old Chinese word. Yakumi includes the five tasts gomi 五味 of

amai 甘sweet,
nigai 苦 bitter,
san 酸 sour,
karai 辛spicy , kara,
shio 鹹(塩味) salty.

Lately a new taste, umami うまみ(旨み/旨味), has been added to Japanese cuisine talk.

WASHOKU
umami うまみ(旨み/旨味) and soy sauce



wafuu kooshinryoo 和風香辛料 "Japanese spices"

Garnish (Tsuma) and Relish (Yakumi)

Some of them have the effect to sterilize microbes in the food when kept for a longer time, for example wasabi and daikon.

CLICK for more photos

Gewürze

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Added in small qualities to soups, dips and other dishes to improve the taste


daikon oroshi 大根卸し(だいこんおろし) grated radish
The white parts taste best.
Has lots of vitamin A, B1, B2, C, calcium, iron, fibers. The enzyme diastase helps with digestion.
Used as a treatment for common cold in winter.
 
goma 胡麻 sesame



karashi 辛子 (からし)Japanese hot mustard

koshoo 胡椒(こしょう) black pepper


momiji oroshi 紅葉卸し (もみじおろし)grated radish and chili pepper
a piece of chili pepper is stuck into the radish and then grated with it.

Also called "tatsuta oroshi 立田おろし".
A lot is sold in bottles.
Another way is mixing grated radish with grated carrots.
大根おろしとにんじんおろしを合わせたもの。
source : Japanese wikipedia



myoga, myooga みょうが, 茗荷, Japanese ginger
Zingiber mioga. Zingi-Ingwer. Sprossen vom Z.
Myooga, japanese ginger KIGO



negi 葱(ねぎ) finely chopped leek、Welsh Onion
Good for blood circulation, tiredness and sleeplessness. Contains vitamin C, carotene and calcium. Helps with digestion.
Leek (negi) KIGO



sanshoo 山椒(さんしょう) Japanese pepper
サンショウの実や若芽 fruit and buds
japanischer Pfeffer. Zanthoxylum piperitum
Mountain pepper (sanshoo, sansho) KIGO



shichimi toogarashi 七味唐辛子(とうがらし) Sieben-Gewürze-Mischung
七色唐辛子(とうがらし)
WASHOKU
Togarashi, toogarashi 唐辛子 red hot pepper



shiso 紫蘇(しそ) perilla leaves
Contains vitamin A, B1, B2,C, calcium, iron.
Improves appetite.
Coloring for salted plums (umeboshi).
green perilla, aoshiso KIGO
Perilla frutescens, Schwarznessel


shooga 生薑(しょうが) grated ginger
Contains zingerone and zingiberene. Improves the appetite, keeps the body warm.
Desinfectant properties. Kills smell of other foods.
..... gari ガリ ginger in sweet vinegar, for sushi
Shooga, Ginger 生姜 KIGO



wasabi 山葵(わさび) Japanese horseradish
Wasabia japonica (Maxim.) Matsum.
Wasabi, Japanese horseradish KIGO



.................... more

asa no mi アサの実、

tade タデ

chinpi 陳皮(ちんぴ)skin of citrus fruits

nira ニラ chives
Allium tuberosum

fuki no too フキノトウ

hoofuu ボウフウ
Ledebourielle seselioides Wolff

mitsuba ミツバ, 三つ葉 Dreiblätterkraut
Cryptotaenia japonica Hassk
... ito mitsuba 糸三つ葉 with long stems (ao mitsuba 青三つ葉)
... ne mitsuba ねみつば【根三つ葉】 with roots
Boiled or blanched before eating.


wakegi ワケギ
Allium fistulosum L. var. caespitosum Makino

asatsuki アサツキ Schnittlauch
Allium schoenoprasum L. var. foliosum Regel


kabosu カボス citrus fruit

sudachi スダチ citrus fruit

yuzu ユズ citrus fruit


http://100.yahoo.co.jp/detail/%E8%96%AC%E5%91%B3/


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source : www.gg-art.com
Herb Gatherers in the Mountains
Yosa Buson (1716-1784)


haabu  ハーブ herb, herbs
. . . CLICK here for Photos !
haabu gaaden ハーブガーデン herb garden
Many herbs are used for food prepared in Western style and herb tea (ハーブチー) is getting more and more popular in Japan too.
Kräuter, Gewürzkräuter , Gewürzkraut


bajiru バジル basil
Basilikum

diru ディル dill
Anethum graveolens
Dill


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fuenneru フェンエル fennel
Foeniculum vulgare. Fenchel

uikyoo no hana 茴香の花 (ういきょうのはな) fennel flowers
kigo for mid-summer

uikyoo no mi 茴香の実 (ういきょうのみ)
fennel seeds

. . . . . kurenoomo no mi くれのおもの実(くれのおものみ)
kigo for mid-autumn

kure no omo, kurenoomo くれのおも【呉の母・〈懐香〉】


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majoramu マジョラム majoram
Majoran

minto ミント
peppermint, spearmint
Pfefferminze

oregano オレガノ/ オリガノ oregano
Origanum vulgare
Oregano

roozumarii ローズマリー rosemary
Rosmarin

rukkora ルッコラ rucola
Ruccola

seeji セージ sage
Salvia officinalis
Salbei

taimu タイム thyme
Thymian

taragon タラゴン Tarragon
Artemisia dracunculus
Estragon


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kayaku 加薬 (かやく) addition or adjuvant
"add medicine to the food"
In Chinese medicine, things were added in small quantities. Now also spices, like the above YAKUMI.

In Kansai it is another word for GU, TANE 具(ぐ) / 種(たね)
put on rice or noodles, like meat or vegetables.
kayakumeshi, kayaku gohan 加薬飯 加薬飯
boiled rice mixed with vegetables and meat or fish

kayaku-soba 加薬そば buckwheat noodles with fish and vegetables
Soba mit Fisch, Gemüse und Soya-gewürzter Brühe)

zusätzliche Zutat (für Medizin)
Gewürz
Zutaten zu Gomokumeshi-Reismahlzeit


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choomiryoo 調味料 flavoring, seasoning
spice, spices
..... awase choomiryoo あわせ調味料 mixing seasonings
awasejooyu あわせじょうゆ soy sauce mixed with others
awasemiso あわせみそ miso mixed with others
awasezu あわせず あわせ酢 vinegar mixed with others
awasebataa あわせバター butter mixed with others
... see each ingredient for details.



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Worldwide use


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Things found on the way



dokumi どくみ(毒味/毒見) taste food before serving
lit. "looking for poison"
There was an official for the shoogun, the dokumiyaku 毒味役 / 毒見役, who had to taste all the food before it was served to the lord.

Vorkosten, probieren


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Wednesday, Feb. 8, 2012
dappoo haabu 脱法ハーブ 
. . . CLICK here for Photos !

Shops selling dried herbs spiked with stimulant chemicals on the increase

Dried herbs mixed with stimulant chemicals carefully packaged to dodge drug laws are gaining in popularity among young Japanese, leading in turn to a drastic increase in the shops selling such products.

These "dappo habu" (law-evading herbs) contain stimulant materials whose chemical components are slightly different from those prohibited by drug laws.

The Tokyo Metropolitan Government identified two shops selling such products in fiscal 2009. As of last Friday, 89 such shops were in existence, many of them in Shinjuku and Shibuya, areas popular with young people.

"Even if (herbs) do not include chemicals designated (as illegal) by law, you can't say they are safe. (Inhaling them) is like conducting a human experiment with your own body," said Masahiko Funada, who heads a team researching addictive drugs at the National Center of Neurology and Psychiatry in Tokyo.

The Health, Labor and Welfare Ministry has been locked in a race with dealers as it keeps adding new stimulants to its list of illegal drugs while dealers keep marketing new products, including new chemicals they say are not covered by drug regulations.

The ministry recently decided to introduce a new and more comprehensive system for designating illegal drug components.
Even if dappo herbs don't include illegal chemicals, selling them can be a violation if the seller specifically instructs the buyer how to use the stimulant, such as by inhaling.

Many of the shops, however, are cagey enough to evade the law. They sell the dappo herbs as "incense," not something to be consumed or inhaled directly.
Police and local governments have recently started cracking down.

In January, two shop managers in Osaka were arrested for alleged possession of illegal drugs for the purpose of marketing them.

On Jan. 25, three teens in Tokyo were hospitalized for acute drug poisoning after inhaling smoke from herbs mixed with chemicals. The shop dealer who sold it to them was arrested on suspicion of inflicting bodily harm.
source : Japan Times


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HAIKU


3 senryu about the enjoyment of mixing the spices ...


冷やし麦調剤の如く薬味混ぜ
hiyashimugi choozai no gotoku yakumi maze

cold wheat noodles ...
mixing the spices
like medicine




好き好きに薬味整え冷やし麦
sukisuki ni yakumi totoneo hiyashimugi

just as I like it
I add some spices -
cold wheat noodles




冷麦の薬味それぞれ楽しみぬ
hiyashimugi no yakumi sorezore tanoshiminu

one after the other
I enjoy the spices
on the cold noodles


source : www.yamamoto-noriten.co.jp



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Related words

flowers of herb plants

kigo for early summer

sanshoo no hana 山椒の花 (さんしょうのはな) Sansho flowers
..... hajikami no hana はじかみの花(はじかみのはな)
hana sanshoo 花山椒(はなさんしょう)

wasabi no hana 山葵の花 (わさびのはな) Wasabi flowers



kigo for mid-summer

toogarashi no hana 唐辛子の花 (とうがらしのはな) red hot pepper flowers
..... 蕃椒の花(とうがらしのはな)



kigo for late summer

ninniku no hana 蒜の花 にんにくのはな garlic flowers
nira no hana 韮の花 (にらのはな) Nira flowers

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ken けん, tsuma つま, and karami 辛み, 辛味, 辛み.
Ken Tsuma Karami . Garnish for Sashimi


***** WASHOKU : INGREDIENTS


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Yuba soymilk skin

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YUBA 湯葉/湯波/油皮

***** Location: Japan
***** Season: Topic
***** Category: Humanity


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Explanation


Fresh or dried layers of the skin of soybean milk, a very nutritious food.
A speciality of Kyoto and also of Nikko. It takes a place with good water to prepare good yuba.

CLICK for more photos

Speise aus der abgehobenen Haut, die sich auf Sojabohnenmilch bildet, wenn man sie erhitzt.



Takenoko sumoshi 竹の子すもし(寿司) sushi-type with bamboo sprouts and yuba wrapper.
Temple Daigoji, Kyoto


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Tofu skin also known as dried beancurd or yuba is a Chinese and Japanese food product made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin or soy milk skin. Because it is derived directly from soy milk, the name tofu skin is technically inaccurate.
© More in the WIKIPEDIA !


In ancient China, soy milk skin has been dried and used as a preserved food, keeping for more than one year. The soldiers could take it with them on their long journeys and still enjoy nutritious food. Before eating, the dried sticks could be put in hot oil and fry for a while, then they were softened in hot water and sauces of various flavors could be added.


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Specialities of Nikko

habutaeyuba, habutae yuba 羽二重ゆば

komakiyuba 小巻きゆば


kumiageyuba 汲み上げゆば
this is the first take of the skin of a pot of soymilk. It contains more nutrition than the later layers of the skin and is very soft.


mattariyuba, mattari yuba まったりゆば

namayuba 生ゆば

naka-age yuba 中揚げゆば

shidareyuba, shidare yuba しだれゆば

CLICK for more yuba varieties
taguriyuba たぐりゆば hand-rolled yuba,
made from one sheet of plain raw yuba

temariyuba, temari yuba 手まりゆば

yubatoro ゆばとろ
yuba nimono ゆば佃煮

http://yubahana.co.jp/ITMP/TG.html

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hikiage yuba ひきあげ湯葉
The soymilk skin is taken off in front of your eyes, hang on a stand for about 5 minutes and then served all fresh.
Speciality of Kyoto

CLICK here for PHOTOS !



yubamaki, yuba maki ゆば巻 "suhsi rolled in soymilk skin"
from Western Muro, Wakayama 西牟婁
At times when seewead was too expensive for the villagers to buy, they used the skin of soymilk (yuba), colored it with food coloring in red and green and wrapped their sushi in it for festive occasions like New Year and the annual rice festivals. Nowadays it is cheaper to use seaweed which can be bought in the local shops.
Wakayama - Regional Dishes






yubashigure, yuba shigure 湯葉時雨 -ゆばしぐれ
small pieces of yuba, cooked with soy sauce and spices,
ready to put on a bowl of white rice

Speciality of Kyoto
http://niallok.tripod.com/shigure.html


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HAIKU

湯葉買ひにゆく敬老の日なりけり 
yuba kai ni yuku keiroo no hi narikeri

I go to buy
some soy milk skin -
respect for the aged day 


Suzuki Yasuhiko 鈴木八洲彦

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Related Words

***** Tofu (toofu), bean curd

WASHOKU : INGREDIENTS

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7/20/2008

Tsubaki Camellia Oil

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Camellia Oil (tsubaki abura 椿油)

***** Location: Japan
***** Season: Topic
***** Category: Humanity


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Explanation

Tsubaki Abura is used for making Tempura at Oshima Island.
It has the highest content of oleic acid, which is known to help reduce bad cholesterol in the blood.
It is the best oil for tempura since it makes especially light and crisp coating.

CLICK for more photos


It is also used for cosmetics.
. . . CLICK here for Photos !


Camellia (つばき 椿 tsubaki) KIGO

Kamelienöl

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Worldwide use


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Things found on the way



PHOTOS
My Camellia of Japan



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HAIKU


CLICK for more photos


椿油の沁む色深き亡母の櫛
tsubakiabura no shimu iro fukaki boobo no kushi

the deep color of
camellia oil steeped in
my mother's comb


Nagahara Nobuko 永原信子
2006

Tsubaki oil was used for hair care.


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老婆お遍路目当てに椿油売っている
rooba ohenro meate ni tsubakiabura utte iru

old woman -
she sells camellia oil
for the pilgrims
(in Shikoku)

鳴川俳句
2008年10月30日



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Related words

MORE
Dishes from Tokyo



***** WASHOKU : INGREDIENTS

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Tsukemono Pickles

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Tsukemono 漬物 漬け物 Japanese Pickles

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169 tsukemono barrels shelf


How to make tsukemono

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Kasuzuke (粕漬け), also Kasu-zuke is a Japanese dish made by pickling fish or vegetables in the lees (residual yeast and other precipitates) of sake, known as sake kasu.

History and variations
Kasuzuke was made in the Kansai region as early as the Nara Period, twelve hundred years ago. Vegetable kasuzuke, known as shiru-kasu-zuke or Narazuke was originally made with white melon, but later with cucumbers, eggplants, uri, and pickling melons. It was made by Buddhist monks, and used by samurai as imperishable wartime food. During the Edo period of the 17th century, a sake dealer promoted it widely. The dish spread throughout Japan and remains popular today. Carrots, watermelon rind, and ginger may also be pickled in this way.

To make shiru-kasu-zuke vegetables are pickled in a mixture of sake-kasu (in paste or sheet form), mirin, sugar, and salt. Optionally, ginger and citrus may be added. Pickling time ranges from one to three years, with the younger pickles consumed locally in the summer and the older pickles, having turned an amber color, distributed as Narazuke. To make fish kasuzuke, sugar is sometimes omitted, and Sake, soy sauce, pepper and/or ginger may be added. Typical fish include cod, salmon, butterfish and tai snapper. Brining time is one to several days.

Vegetable kasuzuke is eaten as pickles, and is sweet and mild. Fish kasuzuke may be eaten raw or grilled over rice. The flavor is mild but pungent.
© More in the WIKIPEDIA !

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Amazu shooga あまずしょうが(甘酢生姜)
sweet and sour pink ginger vinegar pickles
hajikami suzuke はじかみ(薑/椒) hajikami is a type of ginger
"blushing ginger pickle"
gari がり for sushi , or with fried fish
hajikami comes from leaf ginger (hashooga 葉しょうが)
端赤 。。。 はじかみ 。。。 edges are red
hajikami is a kigo for autumn

shooga no mazu-zuke 生姜の真酢漬 Eingelegter Ingwer fuer Sushi




asazuke 浅漬け lightly-pickled vegetables
. . . CLICK here for Photos !
kurz eingelegtes, schnell eingelegtes Gemüse



. WASHOKU
gooko 板井原ごうこ daikon radish pickles
 
Itaibara, Chizu town, Tottori




. fukujinzuku 福神漬け
Pickles for the Seven Gods of Good Luck .



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Kamakurazuke, Kamakura tsuke 鎌倉漬 / 鎌倉漬け
tamariboshi たまり干し pickled in tamari shoyu and dried in the sun
mostly for fish pieces, like sardines (nishin)
a kind of fish sushi
. . . CLICK here for Photos !
Kamakurazuke from the Arita area 有田 Wakayama



. WASHOKU
kiku kabura 菊かぶら / 菊蕪 "chrysanthemum turnip"

from Kamekura, Kyoto


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Narazuke, Nara-zuke 奈良漬
Gourd pickles
In Saketreber (Sake-Maische) Eingelegtes.
(sakekasu, Saketreber sind die Rueckstände bei der Sakeherstellung)
Eingelegtes nach Nara-Art





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

kigo for late summer


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Nozawana-zuke 野沢菜漬 nozawanazuke
pickled green leafy vegetable
Vegetable from Nozawa hot spring, Nagano.
The leaves are quite large and can be used to wrap food.

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Rakkyoo らっきょう(辣韮) pickled shallots
speciality of Tottori
often served with curry rice and beef dishes.

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. WASHOKU
orizuke おり漬け pickles with ori dregs

dregs from the production of soy sauce




CLICK for more photos
Shibazuke しば漬け / 柴漬け 
Perilla pickles with eggplant

from Ohara, Kyoto. Nishiri.
This is one of the three famous pickles from Kyoto.

Made from Kamo eggplants (sometimes cucumbers, turnips, rape blossoms or other vegetables), a special kind of red chirimen aka shiso perilla ちりめん赤紫蘇 that grows in the special climate of Ohara and a lot of salt.
The ingredients are put in large wooden barrels and covered with stones of the same weight to ripen. It ferments with lactobacillus to a sour pickle, that tasts great on white rice.
Doi Shibazuke Honpo 土井志ば漬本舗 is quite famous and has tours for tourists.

This kind of pickle has been introduced by the ambulant vendor ladies from Ohara (Oharame 大原女) to Kyoto and from there to the rest of Japan. They were carrying SHIBA brushwood, firewood, on their head to sell in town and used to give a package of this pickle to their clients.

This pickle was made famous in the area of Ohara in the late Heian period, when the daughter of Regent Taira no Kiyomori fled after the lost battle of Dan no Ura. She became a nun and lived in the little monastery Jakkoin (Jakkooin 寂光院) in Ohara. Kenrei Mon-In 建礼門院 grieved about the death of her little son and the villagers brought her these local vegetable pickles to cheer her up in the hot summer.
She had it prepared by her ladies in waiting at the monastery, who were dressed like the Oharame ladies are now. So the Oharame ladies have a long history.
. . . CLICK here for Oharame dressed ladies photos !


This once-pampered great lady Kenrei is said to have composed this poem in her hermit's hut:

Did I ever dream
That I would behold the moon
Here on the mountain --
The moon that I used to view
In the sky o'er the palace?

Taira no Tokuko, Empress Dowager Kenrei (建礼門院)


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sokusekizuke, sokuseki-zuke 即席漬け "impromptu pickles"
Often made from cabbage or cucumbers or shalottes.
. . . CLICK here for Photos !
Schnell gemachte Tsukemono


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Takuan, takuanzuke 沢庵漬 (たくあんづけ)
Takuan radish pickles

kigo for winter
Named after priest Takuan Soho, who "invented" their making.
. . . CLICK here for Photos !
It comes in various flavors, like umeboshi or red hot peppers.

Takuwan, is a popular traditional Japanese pickle. It is made from daikon radish. In addition to being served alongside other types of tsukemono in traditional Japanese cuisine, takuan is also enjoyed at the end of meals as it is thought to aid digestion.
© More in the WIKIPEDIA !


Takuan Sōhō (沢庵 宗彭, 1573–1645) was a major figure in the Rinzai school of Zen Buddhism. He is known for his excentric life.
CLICK for more photos It is stated that Takuan advised and befriended many persons, from all social strata of life.
Some of those include:

Miyamoto Musashi (kenjutsu swordmaster)
Matsudaira Dewa no Kami (Daimyo)
Ishida Mitsunari (Daimyo)
Kuroda Nagamasa (Christian Daimyo)
Yagyū Munenori (Daimyo and kenjutsu master, head of Yagyū Shinkage-ryū style of swordsmanship) - Takuan's writings to kenjutsu master, Lord Yagyū Munenori, are commonly studied by contemporary martial artists.
Go-Mizunoo (abdicated Japanese Emperor)
Tokugawa Iemitsu (Shogun)
Itō Ittōsai (swordsman)
© More in the WIKIPEDIA !


Zen monks are supposed to eat their slices of Takuan radish without making any noise. There are usually two slices on the plate, used to carefully clear out the bowls after eating and then munching the Takuan in silence.
If you want to know the secret of eating Takuan in silence, contact me. :o) !

dinner time -
the silence of monks
munching takuan


DAIKON . Radish and radish dishes

The Unfettered Mind. by Takuan Soho


Regional TAKUAN specialities


quote
Nanshuji Temple, Osaka 南宗寺 Nanshuuji
A temple of Rinzaishu’s Daitokuji branch built south of Shukuin in the 3rd year of Koji Period (1557) by Nagayoshi Miyoshi, who ruled Sakai as local governor of Izumi/Kawachi, in memorial of his deceased father, Motonaga. The temple burned down during the Summer Battle of Osaka, and was rebuilt in the 3rd year of Genna Period (1617) by Takuan-osho, the resident priest of the temple, in Minamihatago-cho where it remains today.
... It is said that the great masters of tea ceremony such as Sen no Rikyu and Takeno Jo-o trained here ...
source : www.osaka-info.jp

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CLICK for more photos

Umeboshi 梅干 the most famous
dried pickled salty plums
kigo for all summer


. WASHOKU
Umeboshi 梅干 dried pickled salty plums
 
Salzpflaumen


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Making Japanese pickles

There are many kinds of pickles and they are served when eating rice and "ochazuke", which is rice flavored with various toppings and poured with green tea. They are also served when drinking green tea and alcoholic beverages.


Shiozuke
Shiozuke is salt pickling. This the easiest way of pickling. Slice vegetables, salt them and place them under a weight for varying lengths of time. The best-known shiozuke pickled for a long time is "umeboshi". Ichiyazuke,one-night pickles, is one of "shiozuke" which is made briefly. Shiozuke is also used as preliminary step to serve food.


Nukazuke
Make "nukadoko" (pickling bed) by mixing "nuka"(rice bran) , salt and water. Then add them dried kelp and dried chilies to increase the flavor. Vegetables are buried in "nukadoko" and are kept there for varying lengths of time. You can eat it a couple of days later but the best "nukazuke" is the one which are buried for several months. Nukazuke are rich in vitamins.
The best-known examples are takuan (pickled Japanese radish) and kyuuri no nukazuke (pickled cucumber)

Read also: hinona kabu nukazuke
Here’s a little Zen of Nukazuke meditation for you…
When you mix the nukadoko and turnips take a moment to observe the wonderful colors that present and shift and fold; feel the mixture as the earth which has nurtured both the turnips and the rice grains; in the warmth you can feel the sunshine that ripened the green leaves and brought the rice grain to fruition; in the moisture you can feel the rain that fell upon the rice and turnip and gave them life; as you breath in and breath out in rhythm with your hands, you can feel your body relax….
Cate Kodo Juno
source : kyotofoodie.com . Pickling Hinona Turnips 日野菜蕪 ぬか漬け


Shooyuzuke Soy Sauce pickles
Pickle vegetables with salt, soy sauce, sugar and vinegar. It is possible to preserve vegetables for a long time. "Yamagoboo no shouyuzuke" (pickled burdock) and "fukujinzuke" (pickled 7
kinds of vegetables such as Japanese radish, eggplant etc., chutneylike pickles) are examples of "shouyuzuke".


Misozuke
Add sake to "miso" (fermented soybean paste) and pickle vegetables with them. Misozuke is originated with the fact that farmers buried salted vegetables when when they make "miso"
for their families.


Kasuzuke
"Sakekasu" is remains of the rice when making "sake" or "mirin", sweet rice wine for seasoning. A pickling bed is made by mixing "sakekasu", sugar and salt. Pickle vegetables, fish and meat. It has sweet taste and the best-know example is "narazuke"


Koojizuke
Pickle vegetables with malted rice. It can't be preserved for a long time. One of the famous "koojizuke" is "bettarazuke".

Bettarazuke (べったら漬) "sticky pickles"
from Tokyo


Karashizuke
A pickling bed is made of "sakekasu" and mustard. Pickle salted vegetables in the bed. A famous "karashizuke" is "karashi-nasu" using eggplants.
karashi renkon 辛子れんこん lotus roots with mustard
From Kumamoto
daikon karashizuke 大根からし with radish
kyuuri karashizuke きゅうりからし漬け with cucumbers
piiman karashizuke ピーマンからし漬け with bellpeppers (paprika)
shiitake karashizuke 椎茸からし漬け with shiitake mushrooms
. WASHOKU
Karashizuke からし漬け pickles with mustard
 




Suzuke
Vinegar pickling. Beni-shooga (pickled red gingers) and rakkyo (pickled scallions) are the best-know examples of "suzuke".

source : ytoshi.cool.ne.jp



Melon Pickles
Japanese LINK : 漬け瓜(越瓜 本瓜) 夕顔 とうがん


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Worldwide use


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Things found on the way



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HAIKU


Kobayashi Issa

梅干と皺くらべせんはつ時雨
umeboshi to shiwa kurabesen hatsu shigure

comparing my wrinkles
with the pickled plums...
first winter rain


"Pickled plum" (umeboshi) is an idiom denoting an old wrinkled woman



福豆や福梅ぼしや歯にあはぬ
fuku mame ya fuku umeboshi ya ha ni awanu

lucky beans
lucky pickled plums...
yet no teeth

Issa has no teeth left with which to chew these end-of-year treats.

Tr. David Lanoue


ich vergleiche meine Falten
mit einer Salzpflaume ...
erster kalter Regen

Tr. Gabi Greve


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物言はぬ独りが易し胡瓜もみ 
mono iwanu hitori ga yasushi kyuuri momi

so good to be alone
with no need to talk . . .
kneading salted cucumbers

Tr. Gabi Greve

Abe Midorijo 阿部みどり女 (1886 - 1980)


この宮の我も氏子よ札納
. kono miya no ware mo ujiko yo fuda osame .


keichitsu ya yoji no gotoku ashi narashi

yume no ato oute hare nari sawayaka ni

MORE about Midorijo : thegreenleaf.co.uk/hp/women


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Related words

***** Gourd Pickles

***** WASHOKU : Tsukemono Pickles

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Tofu toofu

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Bean curd (tofu, toofu, dofu)

***** Location: Japan
***** Season: Topic
***** Category: Humanity


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Explanation

Some tofu dishes come as kigo.

WASHOKU ... SEASONAL DISHES SAIJIKI


CLICK for more photos


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Tofu, also Tōfu (豆腐) (the Japanese Romaji spelling toofu), doufu (the Chinese Pinyin spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish.

The production of tofu from soy milk is similar to the production of cheese from milk, although some tofu is made by processing non-soy products, such as almonds or black beans. The byproduct of the process is soy pulp (also called okara in Japanese).

Tofu originated in ancient China, but little else is known about the origins of tofu and its method of production. Tofu and its production technique were subsequently introduced into Korea, then Japan during the Nara period (late eighth century). It also spread into other parts of East Asia as well. This spread likely coincided with the spread of Buddhism as it is an important source of proteins in the religion's vegetarian diet.
© More in the WIKIPEDIA !

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abura-age, abura age, aburaage あぶら(あ)げ (油揚げ)
thin slices of deep-fried bean curd
Inari Sushi (inarizushi いなり寿司)
In Northern Japan it is often 4 cm thick and called
aburage あぶらげ - 油揚げ
It was a special treet for festival days and then a deal was made. People would drink a sip of sake together and eat one large aburage with some soy sauce and spices.
janpoo aburage ジャンボあぶらげ extra large abura-age


..... atsu age, atsuage, atsu-age 厚揚げ thick slices, about 2 cm thick
They can be cut into triangles.
. . . CLICK here for Photos !



agedashidoofu, agedashi tofu 揚げだし豆腐 grilled tofu in broth
. . . CLICK here for Photos !
frittierter Tōfu in leicht gewürzter Soße


Annin dofu (杏仁豆腐) almond tofu
a sweet desert preparation, Chinese origin. Often with fruit.
. . . CLICK here for Photos !



awayukidoofu, awayuki toofu 泡雪豆腐 . あわゆき豆腐 tofu with beaten eggwhite
Homemade Curd Dumplings
Okazaki Sweetcake, speciality of Ozaki, Mikawa (Nagoya)


ganmodoki がんもどき (雁擬き), ganmo
deep-fried bean curd containing bits of various kinds of vegetables.
tofu-fritters. also called hiryoozu ひりょうず。
Eaten sipped in soy sauce and grated ginger, or put in the oden hodgepodge.
. . . CLICK here for Photos !


haiboshi doofu, shimeokabe 火干し豆腐, しめおかべ
tofu is warpped in a cloth and put into ashes over night to dry. Made in a temple in Kyoto 小金井の三光院


hiyayakko, hiya yakko 冷奴 "cold guy", "kalter Bursche"
square pieces of cold tofu, eaten with soy sauce and leek circles in summer
yakko was the name of the lowest social position in the Edo society, the simple workers of a daimyo household. They were the chuugen 中間(ちゅうげん)」 or orisuke 折助(おりすけ. yakko, most probably derived from the "child of the house", member of the household, ie no ko 家つ子 iekko. They came from poor farming families and did hard labour, carrying the luggage of the lord during traveling. They used to wear simple square jackets (hanten) with a square as decoration, kuginuki mon 釘抜紋.
. . . CLICK here for 釘抜紋 Photos !
So food that was cut in a square like this was called "yakko ni kiru" 奴に切る.
. . . Yakko Daruma Dolls



iburidoofu いぶり豆腐 smoked tofu 燻り豆腐
toofu no kunsei 豆腐の燻製 smoked tofu
from Gifu and other prefectures


iridoofu いりどうふ【煎り豆腐/炒り豆腐】 tofu crushed by hand, then roasted. Small cut vegetables can be added, like carrots, kikurage, shiitake mushrooms.
. . . CLICK here for Photos !



. WASHOKU
ishidoofu 石豆腐 "stone tofu"
 
from the Iya valley, Tokushima. 祖谷豆腐 Iya Tofu




kinugoshi きぬごし(絹漉し) "silken strained tofu"
smooth fine-grained tofu
. . . CLICK here for Photos !
durch ein Seidensieb passierter Tofu


momen doofu 木綿豆腐 "cotton" tofu
firm and rather rough consistency
. . . CLICK here for Photos !
"Baumwoll-Tofu", harter Tofu



okara おから オカラ Okara
Rückstände bei der Tofu-Produktion
okara doonatsu オカラどーなっつ / オカラドーナツ
from Aichi prefecture.
. . . CLICK here for Photos !



rokujoo doofu 六浄豆腐 salted tofu shavingsWater is reduced by using sea salt, then dried and shaved. Shavings are kept in vinegar. Monks from Dewa brought this to Kyoto. Still produced in Yamagata.
. . . CLICK here for Photos !



Saga 佐賀県 tofu dishes from Saga prefecture
... godoofu ごどうふ tofu made with kuzu vines
... ishiwaridoofu 石割豆腐 "tofu that can split a stone"
... zarudoofu ザル豆腐 / ざる豆腐 tofu in a bamboo basket
... Ureshino Onsen Tofu 嬉野温泉豆腐 tofu with hot spring water


Saga doofu 嵯峨豆腐 from Kyoto, Arashiyama



shimi-doofu 凍み豆腐 / 凍り豆腐 frozen tofu
Gefriergetrockneter Tôfu.
Wird auch als kôri-dôfu oder kôya-dôfu Kooya Doofu 高野豆腐 bezeichnet.
Koya San in Wakayama 高野山  
. . . CLICK here for Koya Dofu Photos !



Tochio-age 栃尾あげ fried tofu from Tochio
Niigata prefecture.
. . . CLICK here for Photos !



toofu chikuwa 豆腐竹輪 / 豆腐ちくわ Tofu Chikuwa
Tofu and ground fish meat is mixed and grilled.
Produced in Tottori.
. . . CLICK here for Photos !



toofu pan, toofupan 豆腐パン bread with tofu, Tofu-Bread
otoofupan, o toofu pan お豆腐パン
Either in the form of a bread of buns with tofu inside or tofu in the dough.
. . . CLICK here for Photos !
Reference



toofu shinjo 豆腐しんじょ Tofu balls with vegetables
Pounded tofu with hijiki seaweed or spinach leaves, wrapped in deep fried tofu
. . . CLICK here for Photos !
Tofu-Ball mit Gemüse und hijiki-Algen



toofu suiitsu 豆腐スィーツ sweets with Tofu
In Kurashiki a kind of handmade tofu ball is served with fruit and whipped cream.
..... 黒豆玉豆腐スィーツ


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toofugushi 豆腐串 skewer with tofu pieces
a kind of tofu dengaku with miso paste
. . . CLICK here for Photos !

Dengaku 田楽 dance and food Tofu Dengaku

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toofu kamaboko 豆腐蒲鉾 /豆腐かまぼこTofu is broken into small pieces and dried, some flavorings added and then rolled in a sudare to be simmered. Made in Akita.
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toofukan 豆腐羹 toofu broth
Water is all pressed out to make it firm. Then simmered long time in soy sauce with low heat. Tasts like cheese. Made in Kyoto.
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toofuyoo 豆腐よう Tofu with awamori liquorfrom Okinawa.
Tofu is mixed with awamori rice liquor and rice kooji to ferment.
Tasts good with beer.
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toonyuu 豆乳 soy milk, soymilk
. . . . . toonyuu doonatsu 豆乳ドーナツ doughnuts with soymilk
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tsuto doofu つと豆腐 tofu squeezed in bamboo matsTofu is wrapped in a bamboo mat 竹づと and squeezed. Then heated. Keeps long, can be used for boild dishes.
From Fukushima prefecture.
In Ibaraki, 藁づと is used or 菰で包み(こも豆腐 komo doofu).
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. unohana, u no hana 卯の花 scrambled tofu dregs .
like deutzia blossoms


yakidoofu やきどうふ (焼き豆腐) grilled tofu
yakidofu, yaki toofu, yaki tofu 焼き豆腐 momen firm tofu which is slightly browned on both sides by broiling.
For the New Year, nishime, ni-shime 煮しめ is prepared, a yakidofu piece cooked in sweatened soy sauce together with other ingredinets.
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. . . CLICK here for NI-SHIME Photos !
gebratener oder gegrillter Tofu.


Yuba 湯葉/湯波/油皮
Fresh or dried layers of the skin of soybean milk.
Speciality of Kyoto and Nikko. Often used in the vegetarian quisine of the monks.
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Haut auf der erhitzten Soyabohnenmilch



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Worldwide use

Soyabohnenquark

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Things found on the way



hari kuyoo 針供養
memorial service for used pins and needles

Performed at some temples during wintertime. On this day, the seamstresses take a holiday and bring their old needles to the temple to stick them in a piece of tofu.
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In times of old, fishermen used this day to appease the Sea Gods by sinking broken fishhooks onto the ocean bed. The tradition is now a refined ceremony practiced by housewives, clothmakers and even fashion students, who take a day off work to show their gratitude. They do this by placing their old needles and pins into a Japanese sambo navel orange, while their broken counterparts are stuck into some tofu or konnyaku jelly - a somewhat bizarre, though well-respected, memorial service for little bits of metal.
source :  guides.hotelbook.com

. Hari kuyo 針供養 KIGO  


豆腐歳時記 Toofu saijiki


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HAIKU


Matsuo Basho and Tofu

影待ちや菊の香のする豆腐串
kagemachi ya kiku no ka no suru toofugushi

waiting for sunrise ...
the tofu skewer smells
of chrysanthemums


or

celebrating till sunrise ...
the tofu stick smells
of chrysanthemums

Tr. Gabi Greve
It seems more natural to inverse the Japanese, which has the tofu skewers as the last line.


Written in the ninth month of 1693, Genroku 6, 元禄6年9月
At the home of Taisui 岱水.

CLICK for more photos kagemachi 影待, lit. "waiting for shadows", refers to a custom of the Edo period to invite guests on an auspicious day of January, May or September for a good meal to stay awake all night and wait for the sunrise. In September, you could sit in a chrysanthemum garden and enjoy the flower exhibitions.

Also called himachi 日待ち, waiting for the sun.


sunrise party
the mum's scent skewered
by the tofu kabob


Matsuo Basho, September of the year Genroku 6
Tr. Reichhold

Reichhold's comment:
On certain days in January, May, and September, it was customary to invite friends and customers to all-night parties of eating and drinking together in order to worship the sunrise. White squares of tofu were skewered on green slivers of bamboo, brushed with miso, and heated over open fires. The smoky flavor was similar to the fragrance of chrysanthemums.


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source : tohudokoroogawa


色づくや豆腐に落ちて薄紅葉
irozuku ya toofu ni ochite usumomiji

they are starting to change color ...
a slightly red maple leaf
falls on my tofu


Written in 延宝5年, Basho age 34.
The whiteness of the Tofu is stressed by the color of the fallen leaf.

MORE - - -food haiku by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


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Tofu-Haiku by Kobayashi Issa

楢の葉の朝からちるや豆腐桶
nara no ha no asa kara chiru ya tôfu oke

an oak leaf this morning
fallen
in the tofu tub




CLICK for more photos

とうふ屋が来る昼顔が咲にけり
tôfu ya ga kuru hirugao ga saki ni keri

the tofu vendor comes--
the day flower
blooms


Shinji Ogawa notes humor in this haiku. He writes, "The phrase, 'tofu vendor coming,' should modify the day flower.
The haiku means: the day flowers of the tofu vendor's coming have bloomed. In Edo, those vendors came around like clockwork. People could tell, so it is said, the time of day, by the vendors. The day flower, as the name suggests, blooms at a specific time of day. Issa humorously applied this saying to create a comical haiku."




とうふ屋と酒屋の間を冬篭
tôfu ya to sakaya no ai wo fuyugomori

between tofu shop
and the tavern...
my winter seclusion



Tr. David Lanoue - MORE TOFU HAIKU by ISSA


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Tr. and Comment by Chris Drake:

おそ起や蚊屋から呼るとうふ売
oso oki ya kaya kara yobaru toofu uri

sleeping late --
the tofu seller calls to me
from my mosquito net


This hokku was written in the 6th month (July) of 1818, when Issa was living back in his hometown. Issa and the tofu seller must know each other well, so the tofu seller must have been surprised when Issa didn't come out to buy some fresh tofu when he went by loudly singing out the short phrase or song he sings each morning as he walks through Issa's hometown with containers of tofu hanging from each end of a pole over his shoulder. Curious or perhaps concerned, the seller has apparently come inside Issa's house and into his sleeping room, where he now stands beside the large mosquito net, calling out to Issa in his normally loud voice. This time Issa definitely wakes up!

It was common for villagers to go inside each other's houses, probably saying a brief "Excuse me!" as they went in, and Issa's wife has presumably opened the door earlier, when she got up, though she must be out when the tofu seller goes by. This custom is still alive in many parts of rural Japan and partially alive even in the rural town outside Tokyo in which I live.
My neighbors often come inside the front door and call out something, and the man who comes around selling kerosene for space heaters comes inside and calls out to me if I don't go inside when he drives by. Sometimes I forget and lock the front door during the daytime, and my neighbors then ask me if I'm being unfriendly, though they try to understand, since I'm a foreigner.


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春惜む宿や日本の豆腐汁
haru oshimu yado ya Nihon no toofujiru

lamenting spring
in this lodgings ... the tofu soup
of Japan


Masaoka Shiki正岡子規

He wrote this for his uncle Kato Shuson, who stayed in Belgium in the year Meiji 35. They remember the delicious leek miso-soup of Negishi.


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CLICK for more photos The haiku poet Kita Masao 喜多牧夫 started off as a tofu maker and wrote many haiku about the subject, collected in the book

toofubue 豆腐笛 flute of the tofu vendor

The four seasons and the people of Obuse.
信州小布施の四季と人
He was born in 1909 in Obuse, Niigata, where his family lost a fortune when the silk prices dropped.
He died in 1993, May 12, at age 83.

. . . CLICK here for Photos !

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Claudia Cadwell, Facebook, June 2009
Thanks, Claudia!



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Related words

***** . WASHOKU
Favorite Tofu Dishes of Edo .
 



***** WASHOKU : INGREDIENTS

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Tare Sauce Dressing

[ . BACK to WORLDKIGO TOP . ]
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Tare, sauces and dippings

***** Location: Japan
***** Season: Topic
***** Category: Humanity


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Explanation


There are different kinds of sauces and dippings.
And plenty of dressings for salad.


Shoyu, Soy Sauce shooyu 醤油
Soyasauce, Sojasauce, Soyasoße, Sojasoße


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243 saucen


244 saucen shelf


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Soosu, ソース sauces for pouring over

american sauce アメリカンソース

bainiku soosu 梅肉ソース sauce with umeboshi

barbeque sauce バーベキューソース

bulldog sauce ブルドックソース

chease creme sauce チーズクリームソース

chilli sauce チリソース

chuuka soosu 中華ソース Chinese-style sauce

creme sauce クリームソース

curry sauce カレーソース

fruit sauce フルーツソース

garlic sauce ニンニクソース ninniku soosu

Japanese-style sauce 和風ソース wafuu soosu

kimchi sauce キムチソース

lemon sauce レモンソース
Zitronensauce

meatball sauce ミートボールソース

miso sauce 味噌ソース
Misosauce

octopus ink sauce イカスミソース ikasumi soosu

oisuta soosu オイスターソース oyster sauce

okonomiyaki sauce お好み焼きソース
okonomi sauce お好みソース

original sauce 元祖ソース gansoo soosu

oyster sauce オイスターソース
Austernsauce

pasta sauce パスタソース
Spagettisauce

peanuts sauce ピーナッツソース
Erdnußsauce

safran sauce サフランソース

salsa sauce サルサソース

sesami sauce ごまソース goma soosu

soosu itame ソース炒め fried with sauce
soosu pan ソースパン pot to prepare sauce

takoyaki sauce たこ焼ソース

tarako soosu たらこソース sauce with cod roe

tartar sauce タルタルソース

teriyaki sauce テリヤキソース
external: Make Your Own Teriyaki Sauce

tomato sauce トマトソース
Tomatensauce

tonkatsu sauce トンカツソース

white sauce ホワイトソース
Weisse Sauce

worcester sauce ウスターソース

yakisoba sauce やきそばソース

yoghurt sauce ヨーグルトソース

. . . CLICK here for Photos !


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raayu ラー油 chili pepper oil
Rayu 辣油 or La Yu 辣椒油
often with a bit of sesame flavor
Used for dressings and gyoza dippings.


春の宵いつからそこにあるラー油
haru no yoi itsu kara soko ni aru raayu

spring night -
since when is it here,
this chilli oil

Okada Yuki 岡田由季 (1966 - )
http://weekly-haiku.blogspot.com/2007/08/50.html



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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

hidendare, hiden no tare 秘伝タレ, 秘伝のタレ
"secret" sauce of the house

kisetsu no tare 季節のタレ sauce changing with the season

kimuchi no tare キムチのタレ kimchee sauce

misodare みそだれ 味噌タレ miso sauce

mitarashi dango no tare みたらし団子のタレ
sauce for dango rice balls


negidare ネギだれ sauce with leek
small chopped leek, soy sauce, sake, mirin, sesame oil, grated garlic, white sesame seeds and some spicy pepper oil (raayu) if you like.
eaten on many foods in the town of Iida, Nagano prefecure, where it is part of the local food culture. Especially on oden and zooni soup. Also plain on white rice.
ネギだれは飯田の食文化. 長野県飯田市
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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.
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shoogadare しょうがだれ ginger sauce

tokusei tare 特製タレ special sauce

unagi no tare うなぎのタレ sauce for eel

wafuu tare 和風タレ Japanese-style sacue

wasabidare, wasabijooyu (wasabi shoyu) わさびだれ、山葵醤油 soy sauce with Japanese horseradish

yakiniku no tare 焼肉のタレ dip for fried and grilled meat


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Buckwheat noodles are dipped in a special pot called
sobachoko そばちょこ.
CLICK for more photos
These pots are quite beautiful items and old ones collected as antiques.
The noodles are not fully immersed, but the real gourmet only dips them about twothirds, as you can see.



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doreshingu ドレシング salad sauces and dressings

aojiso doreshingu 青じそドレシング with green shiso perilla

goma doreshingu ごまドレシング sesame dressing

jikasei doreshingu 自家製ドレシング home-made dressing

ume doreshingu 梅ドレシング with umeboshi plums

tezukuri doreshingu 手作りドレシング handmade dressing

wafuu doreshingu 和風ドレシング Japanese-style dressing

wasabi doreshingu わさびドレシング with wasabi horseradish



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More shelves ...


245 saucen shelf


246 saucen tare shelf



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Worldwide use


Gegenwärtig umfasst unser Sortiment 30 verschiedene Sorten von Saucen und Gewürzmischungen.
Nihon Shokken Saucen in Deutschland


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Things found on the way



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HAIKU





Tabasco


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Related words

***** WASHOKU : INGREDIENTS

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