4/30/2009

VEGETABLE SAIJIKI

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VEGETABLE SAIJIKI

野菜歳時記 / やさい歳時記 

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Including other kinds of edible plants.

Please use your browser to find a word!



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ABC LIST
food from the WASHOKU files

Aroe アロエ Aloe vera

Azuki 小豆 red beans

Berry, berries Beeren aller Art
berii ベリー berry
chiisa na kajitsu 小さな果実 "small fruit"


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


dentoo yasai 伝統野菜 traditional vegetables


Edo-Vegetables (Edo yasai 江戸伝統野菜)
Vegetables from Edo/Tokyo


Gobo, goboo 牛蒡 Burdock root

Goma
Sesame (til, tila, gingili) India goma, goma no hana


Hanayasai ハナヤサイ(花椰菜) Cauliflower
including broccoli

Hoorensoo ほうれん草 / 菠薐草 spinach, Spinat


Jagaimo 馬鈴薯 (じゃがいも) potato, potatoes
Kartoffeln


Kabocha ... all sorts of pumpkins

Kaisoo (kaisoo 海草) seaweed

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

Kanpooyaku 漢方薬 Chinese plant medicine Kampo

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

Kome, o-kome お米 rice

Konyaku, konnyaku こんにゃく(蒟蒻/菎蒻) Konjak

Kudamono, fruit ... OBST LIST

Kurumi くるみ (胡桃) Walnut

Kuko Wolfberry

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


Mame 豆 all kinds of Beans

Mi 実 Berries and Nuts from the forest
Nuesse und Beeren

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

Moyashi udo もやし独活(もやしうど)sprouts of spikenard and more moyashi

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


Naganegi 葱 (ねぎ) leek, green onions

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

Ninniku ニンニク 大蒜 Garlic

Okra オクラ(okura) : Abelmoschus esculentus

Sansai 山菜  Mountain vegetables

Sansho, Sanshoo, Japanese pepper, "Mountain pepper"

satoimo, sato imo 里芋 taro root, imo 芋 (いも) taro
Taro-Kartoffel

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

Shiitake Mushrooms

shin yasai, shinyasai 新野菜 new types of vegetables
Not native to Japan. a long LIST

Shiso, beefsteak plant, Perilla 紫蘇

Shokuyoo no hana, Edible Flowers

Shooga, Ginger 生姜

Shungiku, garland chrysanthemum 春菊

Soba buckwheat

somurie ソムリエ sommelier for wine, fruits, vegetables and other food
fuudo somurie フードソムリエ - food sommelier
yasai somurie 野菜ソムリエ vegetable sommelier


Taroimo, taro imo タロ芋 Colocasia esculenta


Udo, Spikenard, Japanese spikenard 独活(うど)
"mountain asparagus"


Wasabi, Japanese horseradish わさび、山葵.
Wasabia japonica


Yakumi やくみ (薬味) spices and condiments

yamaimo, yama imo, 山芋 Dioscorea japonica. yam
tororoimo, tororo imo とろろ芋、トロロ芋.

Yomena Starwort

Yomogi よもぎ 蓬 mugwort
Beifuss, Beifuß

yurine 百合根 Lilium auratum
Lilienknolle

Yuzu citron dishes for autumn Japan




The SAIJIKI according to seasons follows below.
Just keep scolling down.


WASHOKU
SPRING VEGETABLES
 




Terazaki Kogyo (Sozan)
(1866-1919)


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Related words


shin yasai, shinyasai 新野菜 new vegetables
Not native to Japan. a long LIST


WASHOKU
VEGETABLE SAIJIKI / TOP
 


***** WASHOKU ... Japanese Food SAIJIKI

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4/29/2009

SPRING VEGETABLES

[ . BACK to WORLDKIGO TOP . ]

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The Japanese Vegetable Saijiki

野菜歳時記  

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Please use your browser to find a word!

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Vegetables of Spring ... haru no yasai 春の野菜

***** Location: Japan
***** Season: Spring
***** Category: Plants


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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)


CLICK for original LINK and more

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Early Spring


arrowhead 慈姑 (くわい) kuwai
shiro kuwai 白慈姑(しろぐわい)white arrowhead
ao kuwai 青慈姑(あおぐわい)green arrowhead
kuwai no me 慈姑の芽(くわいのめ) arrowhead buds
Sagittaria trifolia var. edulis
Its leaves look like a howe KUWA, hence the name. Since it is like a potato, it was first called kuwai imo 慈姑芋 ... kuwai.
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.
. . . CLICK here for Photos !
Pfeilkraut

digging for arrowhead 慈姑掘る (くわいほる) kuwai horu
kigo for all spring

Suita kuwai 吹田くわい arrowhead from Suita town, Osaka

kuroguwai 烏芋 (くろぐわい) "black kuwai"
goi ごい、egu imo えぐいも、kuwaizuru くわいずる



leafy "february leaf" 如月菜 (きさらぎな) kisaragi na
..... kisaragina 二月菜(きさらぎな), タアサイ

Mibu-leaf 壬生菜 (みぶな) mibuna
..... itona 糸菜(いとな) "thread leaf"
. . . CLICK here for Photos !


potato seedlings 種芋 (たねいも) tane-imo
tane imo 種薯(たねいも)、imo tane 芋種(いもたね)
imo no me 芋の芽(いものめ)potato sprouts
imonae 藷苗(いもなえ) potato seedlings


potherb mustard 水菜 (みずな) mizuna
uwabamisoo 蟒草 (うわばみそう) "large snake plant"
..... kyoona 京菜(きょうな) "Kyoto leaf"
. . . CLICK here for Photos !
Mizuna-Wildnessel
Xiu Cai, Kyona, Japanese Mustard, Japanese Greens, California Peppergrass, Spider Mustard
The taste of mizuna has been described as a "piquant, mild peppery flavor...slightly spicy, but less so than arugula."Mizuna makes an excellent salad green, and is frequently found in mesclun.It is also used in stir-frys, soups, and nabemono.
© More in the WIKIPEDIA !
Wildnesselart: Elatostema umbellatum.


spinach
spinach 菠薐草 (ほうれんそう, ほうれん草) hoorensoo, horenso
Spinat


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Mid-Spring


Aralia 五加飯 (うこぎ) ukogi
Fatsia japonica blossoms (yatsude no hana) Japanese Aralia


Chinese leek, garlic chives 韮 (にら)
kamira かみら、mira みら、futamoji ふたもじ
. . . CLICK here for Photos !


chives 胡葱 (あさつき) asatsuki
itonegi 糸葱(いとねぎ)、senbon wakegi 千本分葱(せんぼんわけぎ)
senbuki せんぶき


garlic 蒜 (にんにく) ninniku
葫(にんにく)、hiru ひる、
big garlic 大蒜(おおにんにく) oo ninniku
Ninniku Garlic


"Horsetail" horsetail 土筆和(つくし) tsukushi

mountain pepper bark 山椒の皮 (さんしょうのかわ) Sanshoo no kawa
bark of the mountain pepper

rape-like "nightingale leaf" 鶯菜 (うぐいすな ) uguisuna
also like komatsuna


radish in spring 春大根 (はるだいこん) haru daikon
sangatsu daikon 三月大根(さんがつだいこん)
nawashiro daikon 苗代大根(なわしろだいこん)
shitagsu daikon 四月大根(しがつだいこん)


Starwort 嫁菜 (よめな)Yomena

Wolfberry 枸杞 (くこ) kuko

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Late Spring


asparagus アスパラガス asuparagasu, asupara
matsuba udo 松葉独活(まつばうど), matsuba udo 石刀柏(まつばうど), seiyoo udo 西洋独活(せいよううど), oranda kiji kakushi オランダ雉隠し(おらんだきじかくし)
Spargel


beans blossoms 豆の花 (まめのはな) mame no hana
..... soramame no hana 蚕豆の花(そらまめのはな) broad beans blossoms
..... endoo no hana 豌豆の花 (えんどうのはな) blossoms of shell peas
Pisum sativum


leek blossoms 葱坊主 (ねぎぼうず) negi boozu
..... negi no hana 葱の花(ねぎのはな)
..... negi no gibo 葱の擬宝(ねぎのぎぼ)
Leek (naganegi) green onions, scallion, porree Japan


"march leaf" 三月菜 (さんがつな) sangatsuna

Mugwort よもぎ (艾蓬, 蓬 ヨモギ) yomogi

myooga stems 茗荷竹 (みょうがたけ) myoogatake
Myoga Ginger (myooga) 茗荷 (みょうが). Zingi-Ingwer


suiitopii スイートピー sweet pea, Wicke
kakoo rensoo 麝香連理草(じゃこうれんりそう)
jakoo endoo 、麝香豌豆(じゃこうえんどう)
nioi endoo におい豌豆(においえんどう)fragrant endo
Lathyrus odoratus



radish blossoms 大根の花 (だいこんのはな) daikon no hana
..... hana daikon 花大根(はなだいこ)
Radish (daikon) Japan.


Rapeseed blossoms (na no hana) Japan

Spikenard, Japanese spikenard 独活(うど) udo
. . . moyashi udo もやし独活(もやしうど)sprouts of spikenard and more moyashi


sprouting vegetables 茎立 (くくたち) kukitachi
..... kukidachi くきだち
..... kukitachina 茎立菜 (くきたちな)
..... くくたち菜(くくたちな), okuna 晩菜(おくな)


Wasabi, Japanese horseradish わさび、山葵.
Wasabia japonica

warabi 蕨汁(わらび)bracken

zenmai ぜんまい飯(ぜんまい) zenmai fern


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All Spring


brown mustard 芥菜 (からしな) karashina
..... 芥子菜(からしな), nagarashi ながらし
aokarashi 青芥(あおがらし)
karashina 芥菜(からしな)、菜芥(ながらし)
Brassica juncea Czern. et Coss
From China, introduced in the Heian period. Different types in various regions.
It has a strong hot taste.
. . . CLICK here for Photos !
Senf


garland chrysanthemum 春菊 shungiku "spring chrysanthemum"
Chrysanthemum coronarium
Mutterkraut


honewort, mitsuba honewort 三葉芹 (みつばぜり) mitsuba seri
mitsuba みつば
Cryptotaenia japonica. Added to many soups and salads.
. . . CLICK here for Photos !
Dreiblätterkraut


lettuce 萵苣 (ちしゃ) chisha
chisa ちさ、kakijisha 掻ぢしゃ(かきぢしゃ), tamajisha 玉ぢしゃ(たまぢしゃ), retasu レタス、saradana, sarada-na サラダ菜(さらだな)
The use of lettuce for salad became popular in Japan after 1970. There are more than 200 different types of lettuce grown.
The Japanese word CHISHA goes back to the stem of the lettuce, when cut, some whitish liquor is coming out, "plant producing milk" 乳草 chi gusa .. chisha.
CLICK for more photos koogen retasu 高原レタス lettuce from the highlands, best in July and August
Kawakami village 川上村 in Nagano produces the most lettuce in Japan. They are grown on white multisheets and harvesting starts at 4 in the morning, to bring them to the markets in town via truckloads.

hanimuun sarada ハニムーンサラダ
"honeymoon salad"
made only of salad leaves.
... Lettuce only ... let us only ...
Salat, Salatkopf


leafy spring vegetables 春菜 (はるな) haruna


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Japanese parcelyseri, dropwort

Oenanthe javanica
. . . CLICK here for Photos !
Brunnenkresse, Rebendolde, Japanisches Petersilie
seri tsumi 芹摘(せりつみ)picking Japanese parcely
serita 芹田(せりた)field with J. parcely
seri no mizu 芹の水(せりのみず)water flowing through a J.parcely field
taseri 田芹(たぜり)J. Parcely from a field (farmed types)
... hataseri 畑芹(はたぜり)
nezeri 根芹(ねぜり)root of the J. parcely
mizuzeri 水芹(みずぜり)water dropwort
shirozeri 白芹(しろぜり)white J. parcely
dokuseri 毒芹(どくぜり)poisonous J. parcely

oozeri 大芹(おおぜり)large j.parcely

ekisaizeri 益斎芹(えきさいぜり)
Apodicarpum ikenoi Makino

sawazeri 沢芹(さわぜり)J. parcely in a swamp
... numazeri 沼芹(ぬまぜり)
nejirogusa 根白草(ねじろぐさ)plant with white roots
tsumimashigusa つみまし草(つみましぐさ)

Haru no Nanakusa 春の七草 Seven Herbs of Spring
Japanese parsley or dropwort (seri せり),
Shepherd's purse, (nazuna 薺),
cottonweed (gogyo 御行, 五形、御形),
chickweed (hakobera はこべら),
Buddha's Seat(hotoke no za 仏の座) Lapsana apogonoides,
Japanese Turnip (suzuna すずな),
Long Radish (daikon))suzushiro すずしろ.

seri is well loved in many hodgepodge dishes in winter too. It is grown in houses (for example in the area for Miseki seri 三関セリ) in Northern Japan. It is harvested with its roots, which are long and white and also eaten after removing all the earth.

CLICK for more photos There is an old story about a poor girl picking dropwort in winter, because her mother was ill and she could not afford better medicine. Prince Shotoku saw her, fell in love with her and made her his princess, hence the "dropwort picking princess" , Seritsumi Hime 芹摘姫. / Kashiwate Hime 膳夫姫.
膳臣傾子(かしわでのおみかたぶこ)
Story from the temple Kashiwate dera 膳夫寺 (かしわてでら), Nara.



Matsuo Basho in the year Genroku 6, when he was 50 years old.
When he visited some pupils and they treated him to this dish:
(The Seri is used to cover the meat taste of the duck meat. It was picked at the nearby irrigation pond of the foothills, which was still covered with thin ice.)


芹焼や裾輪の田井の初氷
seriyaki ya susowa no ta-i no hatsu goori / seri yaki

parsley baked duck -
first ice around the irrigation pond
at the mountain's foot


Written in 元禄6年, Basho age 50
He had been treated to some of this food by his pupils around Shokushi 濁子.

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悲しまんや墨子芹焼を見ても猶
kanashiman ya Bokushi seriyaki o mite mo nao

does he grieve
the poet when he sees parsley
grow dark with cooking

Tr. Reichhold

Reichhold's comment:
"'Seri' is the 'water dropwort' or 'Japanese parsley' ('Oenanthe javanica'). It was baked with duck or pheasant in a soy sauce and vinegar marinade. The dish of cooked parsley and meat looked like the first ice on an irrigation pond."



seri no meshi 芹の飯 rice with dropwort
- Basho Haiku about Food 松尾芭蕉 -



seri no hana 芹の花 (せりのはな) dropwort flowers
kigo for mid-summer



. dropwort in winter 冬芹(ふゆぜり) fuyuzeri
kanzeri 寒芹 (かんぜり) dropwort in the cold



. Fern (shida) and seri .


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Things found on the way



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HAIKU





ぜんまいののの字ばかりの寂光土
zenmai no no no ji bakari no jakkoodo

the zenmai fern
is all round and round (like the character   ) -
Jakko Paradise


Kawabata Boosha 川端茅舎 Kawabata Bosha

Jakko Jodo 寂光浄土 (jakkoo joodo) "Pure Land of Tranquil Light" is one of the Buddhist paradises, the highest one of the four paradises of the Tendai sect.
The roundness of the new fern is compared to the promised paradise.


***** . Roundness and Spirituality .

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WKD : Haiku about Spinach


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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.


***** Planting, harvesting and preparing food in SPRING kigo


NEXT
*********** SUMMER VEGETABLES

BACK TO
*********** WINTER VEGETABLES

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- quote
On drinking, May and battling the blues
... As for spring food, for the sakanazuki (魚好き, pescaterians), there’s the hatsugatsuo (初鰹, new bonito) that the Tokyoite has valued for centuries. During the Edo Period (1603-1867), nyōbō wo shichini iretemo hatsugatsuo (女房を質に入れても初鰹, a man will pawn his wife if it means he can eat the new bonito) was a popular phrase — an interesting indicator of the Japanese male mindset.

On the veggie front, there’s the soramame (空豆, broad beans), and the medicinal haruno gosanke (春の御三家, spring triumvirate) of myōga, (茗荷, ginger), wakegi (分葱, scallion) and shiso (紫蘇, perilla) all treasured since the days of Japan’s oldest anthology of poems “The Manyōshyū” (万葉集) for their restorative effects.
- source : Japan Times, May 2014


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SUMMER VEGETABLES

[ . BACK to WORLDKIGO TOP . ]

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The Japanese Vegetable Saijiki

野菜歳時記  


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some keywords have their own entry,
check the ABC index of the database.



Vegetables of Summer ... natsu no yasai 夏の野菜

***** Location: Japan
***** Season: Summer
***** Category: Plants


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Explanation

The Haiku SUMMER starts on May 6, according to the Asian lunar calendar.

CLICK for more photos
natsu yasai 夏野菜

A lot of fruit also ripens in summer.
Here are listed just a few.


A lot of plants blossom in summer.
Here are listed just a few.


. Yakumi 薬味 spices and condiments .


Use your browser to find a word.

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Early Summer

endoo 豌豆 (えんどう)endo beans, field pea beans
... saya endoo 莢豌豆(さやえんどう)
japanische Erbsen

fuki 蕗 (ふき butterbur)
Petasites japonicus
fuki kari 蕗刈り(ふきかり)cutting butterbur
akita fuki 秋田蕗(あきたふき)fuki from Akita
fuki no hiroba 蕗の広葉(ふきのひろば)broad leaves of butterbur
fuki no ame 蕗の雨(ふきのあめ)rain on the butterbur
kandoo 欵冬(かんどう)


. gibooshi no hana 擬宝珠の花 hosta flowers .
Hosta fortunei. A mountain vegetable (sansai)


goboo no hana 牛蒡の花 (ごぼうのはな) burdock blossoms
... hana goboo 花牛蒡(はなごぼう)



hechima nae 糸瓜苗 seedlings of the sponge gourd
sowing sponge gourds, hechima maku 糸瓜蒔く
flower of the sponge gourd, hechima no hana 糸瓜の花
hana hechima 花糸瓜(はなへちま)
. . . . . and
karasuuri no hana 烏瓜の花 flower of the snake gourd
Trichosanthes cucumeroides



hisago nae 瓢苗 gourd seedlings


kikujisha きくぢしゃ "chrysanthemum lettuce" endive
nigajisha 苦蒿苣(にがぢしゃ)"bitter lettuce"
hanajisha 花蒿苣(はなぢしゃ)
oranda jisha オランダ蒿苣(おらんだぢしゃ)"lettuce from Holland"
Cichorium endivia. Endiviensalat

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kyabetsu キャベツ (European) cabbage
... kanran 甘藍 (かんらん) , tamana 玉菜(たまな)"leaves ball"
Brassica oleracea

Cabbage is good for the digestion.
Often eaten as sengiri 千切り shredded in "1000 cuts" in small stripes, added to a tonkatsu cutlet (in Kanto).
Torn by hand it is called chigiri kyabetsu チギリキャベツ, added to a kushikatsu cutled on skewers in Kansai.
kushikatsu 串カツ pork meat on skewers
koorusuroo コールスロー coleslaw salad
also as rolled cabbage ロールキャベツ rooru kyabetsu.
In Chinese kitchen, as hoikooroo ホイコーロー / 回鍋肉hoikoro pork meat with cabbage
. . . "cabbage white", (Pieris rapae) a butterfly. Kleine Kohlweißling.

- - - - - but
cauliflower 花椰菜 (はなやさい) hana yasai
... hana kyabetsu 花キャベツ(はなきゃべつ), karifurawaa カリフラワー、 hana kanran 花甘藍(はなかんらん)
kigo for all winter
and other types of "winter cabbage" and "kyabetsu" in the Japanese name.

. SAIJIKI - Winter Vegetables .

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kyuuri no nae 胡瓜の花 (きゅうりのはな) cucumber seedlings
hana kyuuri 花胡瓜(はなきゅうり) cucumber blossoms

kyuuri no hana 胡瓜の花 (きゅうりのはな) cucumber flowers
..... hana kyuuri 花胡瓜(はなきゅうり)


nasu nae 茄子苗 なすなえ eggplant seedlings
kleine Auberginenpflanzen

shin jaga, shinjaga 新馬鈴薯 (しんじゃが ) new potatoes


soramame 蚕豆 (そらまめ) fava beans, broad beans
... hajiki mame はじき豆(はじきまめ)
The black of the strings was used to prepare a substance called "ohaguro, o-haguro おはぐろ (御歯黒/お歯黒/ 鉄漿)" to blacken the teeth of the married beauties of the Edo period.
. . . CLICK here for Photos of black teeth!
kanetsuke 鉄漿付け
© OHAGURO ... More in the WIKIPEDIA !
Saubohne


take no ko 筍 (たけのこ) bamboo shoots, bamboo sprouts
with more kigo

uri no nae 瓜の花 (うりのはな ) gourd seedlings


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Mid-Summer

aobashoo 青芭蕉 (あおばしょう)green leaves of banana
bashoo wakaba 芭蕉若葉(ばしょうわかば)
natsu bashoo 夏芭蕉(なつばしょう) summer banana tree

imo no hana 芋の花 (いものはな) sweet potato blossoms

jagaimo no hana 馬鈴薯の花 (じゃがいものはな)
jagatara no hana じゃがたらの花(じゃがたらのはな), bareisho no hana馬鈴薯の花(ばれいしょのはな)
Kartoffelblüten, jaga-imo no hana


kabocha no hana 南瓜の花 pumpkin flowers


karigi 刈葱 (かりぎ) kind of leek
...yagura negi 楼子葱(やぐらねぎ), sankai negi 三階葱(さんかいねぎ)

ninjin no hana 人参の花 (にんじんのはな) carrot blossoms
... hana ninjin 花人参(はなにんじん)

oriibu no hana オリーブの花 (おりーぶのはな) olive blossoms
オリーブ Olives from Shodoshima 小豆島 ... Kagawa prefecture
Olivenblüten


satsumaimo no hana 甘藷の花 flower of the sweet potato
..... kansho no hana 甘藷の花(かんしょのはな)


suika no hana 西瓜の花 (すいかのはな)
watermelon flowers


toogarashi no hana 唐辛子の花 (とうがらしのはな)
flowers/blossoms of the red pepper

..... 蕃椒の花(とうがらしのはな)



:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Late Summer

asuparagasu no hana アスパラガスの花 asparagus flowers


bashoo no hana 芭蕉の花 (ばしょうのはな ) banana blossoms
... hana bashoo 花芭蕉(はなばしょう)


chorogi 草石蚕 (ちょろぎ) knotroot , Knollenziest
Stachys sieboldii
Often used for New Year food because of its red color when pickled.



hasu no hana 蓮の花
lotus flowers, renge 蓮華




. kanpyoo muku 干瓢剥く (かんぴょうむく )
cutting small stripes of calabash .

(Lagenaria siceraria var. hispida). kampyo
... kanpyoo hagu 干瓢はぐ(かんぴょうはぐ)
kanpyoo hosu 干瓢干す(かんぴょうほす) drying the calabash stripes
shin kanpyoo 新干瓢(しんかんぴょう)new calabash stripes
The calabash is cut in long stripes with a maschine or by hand and then dried, best in the sunshine. New stripes are offered to the ancestors for the obon festival.
CLICK for more photos famous woodblock print by Hiroshige
about the kanpyoo perparations in Minakuchi,
along the Tokaido.
歌川広重「水口名物干瓢」
getrocknete Kürbisstreifen
. . . CLICK here for Photos !



myooga no ko 茗荷の子 "children of myoga ginger"


nasu eggplant, 茄子 (なす), aubergine nasubi なすび
with more kigo


natsumame 夏豆 (なつまめ) "summer soy beans"
... shin edamame 新枝豆(しんえだまめ) new edamame soybeans

natsu negi, natsunegi 夏葱 (なつねぎ) summre leek
Leek (negi)


painappuru パイナップル pineapple
ananasu あななす ananas
matsuringo まつりんご, hoori 鳳梨(ほうり)


shin imo 新藷 (しんいも) new sweet potatoes
... hashiri imo 走り藷(はしりいも)


. shiso 紫蘇 しそ beefsteak plant .
Perilla frutescens


tomato トマト (とまと)
banka 蕃茄(ばんか), aka nasu 赤茄子(あかなす)"red eggplant"
Momotaro Tomatoes from Okayama 桃太郎トマト


toomorokoshi no hana 玉蜀黍の花 (とうもろこしのはな)
maize flowers, corn flowers

nanban no hana なんばんの花(なんばんのはな)
tookibi no hana 唐黍の花(とうきびのはな) "Kibi from Tang China" flowers



uri 瓜 gourd
oriental melon, makuwa uri
hime uri 姫瓜 (ひめうり)
shiro uri 越瓜 (しろうり)
shiro uri 白瓜(しろうり)
ao uri 青瓜 (あおうり )
meron メロン


waka goboo, wakagoboo 若牛蒡 (わかごぼう) new young burdock
... shin goboo 新牛蒡(しんごぼう)


yuugao 夕顔 (ゆうがお) bottle gourd (plant)
yuugaodana 夕顔棚(ゆうがおだな) shelf for bottle gourds
Flaschenkürbisspalier
Lagenaria siceraria


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All Summer


aatichooku アーティチョーク artichoke, Artischocke
Cynara scolymus
kigo in California
The Globe Artichoke (Cynara cardunculus) is a perennial thistle originating in southern Europe around the Mediterranean.
The flowers develop in a large head from an edible bud about 8–15 cm diameter with numerous triangular scales; the individual florets are purple.
© More in the WIKIPEDIA !

. Artichoke thistle, cardoon: Cynara Cardunculus
Yemen


.................................................................................

aotoogarashi あおとうがらし【青唐辛子・青蕃椒】green hot pepper
grüner Pfefferschoten
. . . CLICK here for Photos !
Many are grown as Kyoto Vegetables.



banana バナナ banana
mibashoo 甘蕉(みばしょう) "sweet bashoo"


kyuuri 胡瓜 (きゅうり) cucumber
The name comes from "yellow gourd" ki-uri 黄瓜 きうり , which changed to kyuuri. If you let a cucumber hang long enough, it will turn yellow when ripe.
... itazuri 板刷り to rub the cucumber on a wooden board with salt
... shiomomi 塩もみ cut cucumber pieces kneaded with salt to get rid of some water
The Chinese characters for uri 瓜 and tsume 爪 are very similar BUT
uri ni tsume ari, tsume ni tsume nashi.


. mame no hana 豆の花 various beans flowering in summer .


nasubi dengaku 茄子田楽(なすびでんがく)dengaku with eggplants

nasu no hana 茄子の花 (なすのはな) eggplant blossoms
... hana nasu 花茄子(はななす)


natsu daikon 夏大根 (なつだいこん) summer radish
Radish (daikon)

natsu kabu 夏蕪 (なつかぶ) summer turnips
..... natsu kabura 夏蕪(なつかぶら)

natsu na, natsuna 夏菜 (なつな)"summer leaves" Swiss chard
... fudansoo 不断草(ふだんそう)Swiss chard
Beta vulgaris
. . . CLICK here for Photos !


papaiya パパイヤ papaya
... papaya パパヤ、chichiuri no kiちちうりのき
mokka木瓜(もっか)、mannjuka 万寿果(まんじゅか)


paseri パセリ parsley
oranda seri 和蘭芹(オランダぜり)
Petersilie


rakkyoo 辣韮 (らっきょう) shallot
... rakkyoo 薤(らっきょう)、rakkyo らっきょ
Allium chinense, Allium bakeri Regel. Schalotte




tade 蓼 (たで) smartweed, water pepper
yanagi tade 柳蓼(やなぎたで), hontade 本蓼(ほんたで), matade 真蓼(またで)
tade tsumu 蓼摘む(たでつむ)picking tade
tade uri 蓼売(たでうり)selling tade
tade su 蓼酢(たです) tade vinegar
Knöterich, Wasserpfeffer, Polygonum hydropiper


takana 高菜 mustard greens, Senfkraut
Brassica juncea var. integlifolia


tamanegi 玉葱 (たまねぎ) round onion
first indroduced from North America, now almost half of the Japanese production. Grown in Hokkaido, Abashiri, Furano, Ishikari and Sorachi from April to September.
On of the old vegetables, which gave stamina to the constructors of the pyramids in egypt.
onionringu オニオンリング onion rings, a snack
Zwiebel


*****************************
Things found on the way



cerori セロリ celery
Apium graveolens L. var. dulce
often eaten as sticks, serori sutikku セロリステイック
Sellerie


. . . . .
guriin piisu グリーン ピース green peas
. . . CLICK here for Photos !
Erbsen
a kind of endomame. ao-endoo あおえんどう(青豆)
saya endoo さやえんどう
They are the unripe form of endomame.
They are often sold in cans or frozen in Japan.
They contain a lot of fibers and are good for your diet.

satoozaya サトウザヤ sweet grean peas
a type where you can eat the peas and the sheath around them, when you put them into hot water for a moment. They are rather sweet.
. . . CLICK here for Photos !
. . . . .


junsai じゅんさい【蓴菜】water shield
Brasenia schreberi J. F. Gmel.
quite similar to water lilies. The leaves are eaten. They excrete a slippery liquid and the dishes are slimy, but very nutritious. Often pickled with vinegar.
. . . CLICK here for Photos !

nunawa ou 蒪生う (ぬなわおう) planting water shield
junsai ou 蒪菜生う(じゅんさいおう)
kigo for mid-spring
WKD : Water shield (junsai, nunawa)



kureson クレソン cresson, ウォータークレス watercress
Tasts good with meat dishes
. . . CLICK here for Photos !
oranda garashi 和蘭芥子 (おらんだがらし)
kawana 川菜(かわな), kawa takana 川高菜(かわたかな)、kizugarashi みずがらし
Brunnenkresse


moroheiya モロヘイヤ Moroheya, Jew's marrow
from the arabic: molokheiya
Once a king of Egypt became ill and recovered when eating this vegetable soup. So it was named "for the King only". Cleopatra also liked to eat it.
Corchorus olitorius
. . . CLICK here for Photos !
moroheya soup
Jute


tsuruna 蔓菜 "つるな" New Zealand spinach
..... 蕃菜(つるな), hamana 浜菜(はまな)
hamajina 浜蒿苣(はまぢしゃ)
Tetragonia tetragonoides


zukkiini ズッキーニ zucchini, courgette
Cucurbita pepo melopepo
. . . CLICK here for Photos !
of the pumpkin family, although it resembles a cucumber.
hana zukkiini 花ズッキーニ flowers of the zucchini, also eaten
Zucchini




*****************************
HAIKU



cucumber glut --
one day slices, one day stripes
on our faces

~ ~ ~

warm rain drips
from ripe tomatoes ...
the call for salad

~ ~ ~

a lovely hangout
for my onions too ...
baby swallows

~ ~ ~

the taste of green beans
and a swallow's song --
this year's summer


Heike Gewi, Yemen, May 2009


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PHOTO by Claudia Cadwell
ripe artichoke-
so much work
to find the heart

© Photo and Haiku. Claudia Cadwell
source : My Facebook Friends May 2009


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キャベツ買う月は今夜もぺちゃんこ 
kyabetsu kau tsuki wa konya mo pechanko

I buy a cabbage -
the moon tonight
is all flat again

  
Amano Motoko 天野素子
source : HAIKUreikuDB


NEXT
*********** AUTUMN VEGETABLES

BACK TO
*********** SPRING VEGETABLES

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AUTUMN VEGETABLES

[ . BACK to WORLDKIGO TOP . ]

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The Japanese Vegetable Saijiki

野菜歳時記  


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Vegetables of Autumn ... aki no yasai 秋の野菜

***** Location: Japan
***** Season: Autumn
***** Category: Plants


*****************************
Explanation

The Haiku AUTUMN begins on August 8, according to the Asian lunar calendar.

Berries, fruit, mushrooms etc. will be listed elsewhere.

aki yasai 秋野菜
CLICK for more photos

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Early Autumn


green beans
sayaingen, saya Ingen さやいんげん 莢隠元 string beans, French beans
. . . CLICK here for Photos !
Stangenbohne (nicht unbedingt: Grüne Erbse)
The Ingen mame gets its name from the priest Ingen who brought the beans (Ingen mame 隠元豆) from China in the 16th century.
Embassies to China 遣唐使 Gabi Greve
BEANS as KIGO for autumn


potato, potatoes 馬鈴薯 (じゃがいも) jaga imo
... jagaimo じゃがいも、
jagatara imo じゃがたらいも "potatoes from Jakarta"
hasshoo imo 八升芋(はっしょういも)
bareisho 馬鈴薯(ばれいしょ)



wax gourd, white gourd-melon 冬瓜 (とうが) tooga
toogan とうがん、kamo-uri かもうり、
toogajiru 冬瓜汁(とうがじる)soup with wax gourd
(tooganjiru)
Benincasa hispida
It used to be the food of poor people in the Edo period, when the outside of the fruit was white with a natural powder, inside more seeds. Now they are cleaned and green and have more flesh. The tasteless flesh takes on any seasoning and tasts good with all kinds of preparations.
Mostly produced in Aichi prefecture.
. . . CLICK here for Photos !
Wintermelone


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Mid-Autumn


foxtail millet 粟 (あわ) awa
ears of the foxtail millet 粟の穂(あわのほ)awa no ho
field with millet 粟畑(あわばたけ)awabatake
foxtail millet mochi 粟餅(あわもち)awamochi
rice with foxtail millet 粟飯(あわめし)awameshi


熊手・芋頭・粟餅を売る婦人
(『風俗』1巻4号より)
Selling kumade and awamochi in Edo



maize 玉蜀黍 (とうもろこし) toomorokoshi
morokoshi もろこし、yakitookibi 焼唐黍(やきとうきび)
nanban kibi 南蛮黍(なんばんきび)"millet from the Southern barbarians" (Europeans)
nanban なんばん "Barabarians's food"
kooraikibi 、高麗黍(こうらいきび)"millet from the Koreans"
tookibi 玉黍(とうきび), tookibi 唐黍(とうきび) "millet from China"
Introduced to Japan since the Meiji period.
WKD : Maize, corn in Kenya


millet 黍 (きび) kibi
ears of the millet 黍の穂(きびのほ)kibi no ho
cutting millet, 黍刈る(きびかる)kibi karu
"pulling out millet" 黍引く(きびひく) kibi hiku
field with millet 黍畑(きびばた)kibibata
millet dumplings 黍団子(きびだんご) kibi dango
. Momotaro and Okayama specialities .

. WKD : Millet (awa, hie, kibi)



propagule 零余子 (むかご) mukago
nukago ぬかご、mukabu 球芽(むかぶ)
imoko いもこ mukago tori零余子とり(むかごとり)
. . . CLICK here for Photos !
Kartoffelranke



red pepper leaves 葉唐辛子 (はとうがらし) ha toogarashi




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


sprouts of radish or turnips 貝割菜 (かいわりな) k
kaiwarena 貝割れ菜(かいわれな)、kaiwarina 殻割菜(かいわりな)
... futaba na 二葉菜(ふたばな)
..... mabiki na 間引菜 (まびきな), nuki na 抜菜(ぬきな)
tsumami na 摘み菜(つまみな), nakanuki na 中抜き菜(なかぬきな)、uronuki na 虚抜き菜(うろぬきな), kona 小菜(こな)"small leaves",
namabiku 菜間引く(なまびく) thinning out the sprouts


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Late Autumn

beet, table beet 火焔菜 (かえんさい) kaensai
Beta vulgaris L. var. rapa Dumort
. . . CLICK here for Photos !
rote Rübe


eggplant seedlings 種茄子 (たねな) tane nasu


radish sprouts 中抜大根 (なかぬきだいこん) nakanuki daikon
uronuki daidon 虚抜き大根(うろぬきだいこん), oronuki daikon 疎抜き大根(おろぬきだいこん)
mabiki daikon 間引大根(まびきだいこん) thinning out radish plants




shalott flowers, rakkyoo no hana 辣韮の花 (らっきょうのはな)
..... 薤の花(らっきょうのはな)



taro stems 芋茎 (ずいき) zuiki
... imo gara 芋殻(いもがら)
... imo no kuki 芋の茎(いものくき)
... 、芋茎干す(ずいきほす) drying the stem of taro
Taro imo, sato-imo as a KIGO and an explanation of the naming
. Dishes with ZUIKI


wolfberry. Lycium rhombifolium
berries of wolfberry 枸杞の実 (くこのみ) kuko no mi
kuko shi 枸杞子(くこし)
kuko shu 枸杞酒(くこしゅ) ricewine with wolfberries


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All Autumn


barngrass, barnyard grass ひえ【稗】 a kind of millet
Daruma hie だるまヒエ Strong variety, grown in Iwate prefecture and other places.
barnyard millet. Also widely eaten by the Ainu in Hokkaido.
When properly dried, barngrass grains can be stored for more than 10 years and were used by the poor farmers as a stash for times when the rice production failed.



Beans 豆、まめ mame all kinds of beans and peas

Chrysanthemum kiku


Edamame 枝豆 green soybeans on branches

Eggplants in autumn 秋茄子 (あきなす) aki nasu
... aki nasubi 秋なすび(あきなすび)
... nagori nasu 名残茄子(なごりなす)

Gourd and gourd pickles (uri)


Ginger, jinjaa ジンジャー, shooga 生姜

hajikami はじかみ(薑/椒) hajikami is a type of ginger
端赤 。。。 はじかみ 。。。 edges are red
hajikami comes from leaf ginger (hashooga 葉しょうが)
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



red pepper, hot pepper 唐辛子 (とうがらし) toogarashi



rice , Reis
Ine, the rice plant
rice plants in autumn, ine no aki 稲の秋
Kome, o-kome お米 cooked rice


Okra オクラ okura
... Amerika neriアメリカねり
... 陸蓮根(おかれんこん) oka renkon
Abelmoschus esculentus
© More in the WIKIPEDIA !
It came to Japan after the Meiji restauration, first popular in Okinawa. Ishigaki island and Nanjo Town in Okinawa are one of the growing areas, also Amakusa in Kyushu.
Cut in small circles for salads and dressing. Boiled to go with other vegetables.
Ground okra gives a sticky mass, which is loved by some gourmets in Japan, like the other tororo "slimy" dishes.
Fried and katsuobuhsi are added. Eaten blanched for a moment and then miso is added.
. . . CLICK here for FOOD Photos !


Pumpkins, Kabocha ... all sorts of pumpkins
Shishigatani kabocha 鹿ヶ谷南瓜(カボチャ)pumpkins from Shishigatani


Pepper, red hot pepper, paprika (papurika) and more
piiman, pimento, bellpepper, Piment, Nelkenpfeffer
Togarashi,toogarashi 唐辛子 red hot pepper Shichimi Togarashi and more
Pimento Mori, some fun !


taro 芋 (いも) imo
Colocasia antiquorum Schott var. esculenta
imo batake 芋畑(いもばたけ)fiels of taro
oyaimo 親芋(おやいも)parent taro
koimo 子芋(こいも)child taro
kinu katsugi 衣被ぎ(きぬかつぎ)
imo no aki 芋の秋(いものあき)autumn of the taro
... imo aki 芋秋(いもあき)
dotare 土垂(どたれ)"hanging on the ground"
Bungo imo 豊後芋(ぶんごいも)taro from Bungo
Yoshihama imo 吉浜芋(よしはまいも)taro from Yoshihama
Yoshino imo 吉野芋(よしのいも)taro from Yoshino
dango imo 団子芋(だんごいも)taro for balls
shiro imo 白芋(しろいも)white taro
shigami imo しがみ芋(しがみいも)
futo imo 太芋(ふといも)thick taro
akame imo 赤芽芋(あかめいも)taro with red buds
taimo, ta imo 田芋(たいも)taro in the field
eguimo, egu imo 蘞芋(えぐいも)、
hasu imo 蓮芋(はすいも)"taro like lotus"
imogara 芋がら(いもがら)、
zuiki、芋茎(ずいき)stem of the taro
zuiki imo ずいき芋(ずいきいも)zuiki taro
satoimo dengaku 里芋田楽(さといもでんがく)



yam 自然薯 (じねんじょ ) jinenjo
... yama imo, yamaimo, yama-imo 山芋(やまいも) "mountain potato"
... yama no imo 山の芋(やまのいも)
... naga imo 薯蕷 (ながいも)
naga-imo 長薯(ながいも)
rakuda imo 駱駝薯(らくだいも) "camel potato"
tsukune imo 仏掌薯 (つくねいも) "Buddha Hands yam"
. . . CLICK here for Photos !
... tsuku imo つくいも、
... tuskune つくね、kobushi imo こぶしいも "fist potato"
kashuu imo 何首烏芋 (かしゅういも)Dioscorea bulbifera L


*****************************
Things found on the way




*****************************
HAIKU



秋野菜 だいこん畑 きゃべつだよ
aki yasai daikon batake kyabetsu da yo

autumn vegetables -
a field full of radishes
and cabbage


source : 里山散歩


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bush clover,
eulalia, arrowroot,
pink, patrinia,
also, mistflower
and morning faces flower

WASHOKU
Seven Herbs of Autumn (aki no nanakusa 秋の七草)



Sieben Herbstgräser (秋の七草 aki no nanakusa)
Buschklee (hagi), Nelke (nadeshiko), Wasserdost (fujibakama), Glockenblume (kikyoo), Knabenkraut (kuzu), Goldbaldrian (ominaeshi), Susuki-Gras (susuki)

kuzu ryoori 葛料理 dishes made from arrowroot starch
Yoshino kuzu 吉野葛 from Nara prefecture




Planting, harvesting and preparing food in AUTUMN kigo


NEXT
*********** WINTER VEGETABLES

BACK TO
*********** SUMMER VEGETABLES

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WINTER VEGETABLES and Topics

[ . BACK to WORLDKIGO TOP . ]
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The Japanese Vegetable Saijiki

野菜歳時記  


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Vegetables of Winter ... fuyu no yasai 冬の野菜

***** Location: Japan
***** Season: Winter
***** Category: Plants


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Explanation

The Haiku WINTER starts on November 7, according to the Asian lunar calendar.

CLICK for more photos
fuyu yasai 冬野菜

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Early Winter

bamboo shoots in the cold 寒竹の子 (かんちくのこ) kanchiku no ko
kan take no ko 寒筍(かんたけのこ)
more about
take no ko 筍 (たけのこ) bamboo shoots, bamboo sprouts in Spring


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lotus root, digging for lotus root れんこん掘る renkon horu
... hasune horu 蓮根掘る
... hasu hori 蓮堀(はすほり)digging for lotus (root)


. renkon 蓮根 lotus root  
regional dishes with lotus root 


karashi renkon 辛子れんこん lotus root stuffed with hot japanese mustard
WASHOKU
Lotus Root with Japanese Mustard / Kumamoto

Lotoswurzel mit Senfpaste gefuellt


karashi renkon chippusu 辛子れんこんチップス Karashi Renkon Chips
. . . CLICK here for Photos !


Urajima renkon 連島レンコン lotus roots from Urajima town, Kurashiki
The fields are dried first, then each lotus is carefully pulled out.
Okayama


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pokeroot, pokeweed 山牛蒡 (やまごぼう) yamagoboo
azami goboo 薊牛蒡(あざみごぼう)
Phytolacca esculenta Van Houtte
. . . CLICK here for Photos !


red cabbage 紫甘藍 (むらさきかんらん) murasaki kanran
murasaki kyabetsu 初冬 紫キャベツ(むらさききゃべつ)
. . . CLICK here for Photos !
Rotkohl

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Mid-Winter

spikenard in the cold 寒独活 (かんうど) kan udo
... kanudo 寒土当帰(かんうど)
Aralia cordata Thunb
more about Udo, Spikenard, Japanese spikenard 独活(うど)
"mountain asparagus" in the cold


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Late Winter


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All Winter


aroe no hana アロエの花 aloe blossoms Aloe vera in bloom
and related food


broccoli ブロッコリ burokkori
komochi hanayasai 子持花椰菜(こもちはなやさい)
Brokoli, Brokkoli

Brussels sprouts 芽キャベツ (めきゃべつ) me kyabetsu
komochi kanran 子持甘藍(こもちかんらん)
hime kanran 姫甘藍(ひめかんらん)
hime kyabetsu 姫キャベツ(ひめきゃべつ)


white cabbage, Chinese cabbage, napa 白菜 (はくさい) hakusai
hakusaizuke 白菜漬(はくさいづけ) pickled cabbage
another word is KANRAN 甘藍
Brassica pekinensis
Often used for nabemono hodgepodge.
Had been introduced during the Meiji period from China to Japan.
They get sweeter in taste when they have some very cold nights.
in Korea, it is prepared into Kimchee (Kimchi, kimuchi キムチ).
. . . CLICK here for Photos !
Weisskohl


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carrots 人参 ( にんじん) ninjin

They were called after the "Korean carrots" koorai ninjin, the ginseng roots, which where known in Japan before the carrots were introduced in the 16th century. The species cultivated today have been introduced since the Meiji period.
. . kintoki ninjin 金時にんじん / 金時人参 "Kintoki" carrots
They have been cultivated in Japan in the Edo period. They are red and not orange. When used raw, they give a "red and white" (koohaku 紅白) auspicious touch to food. They are used for New Year Food.
Sometimes also called "Carrots from Kyoto" kyoo ninjin 京人参. 
. . . CLICK here for Photos !

They can be cut in beautiful plum blossom forms.
nejiri ume ねじり梅 "twisted plum blossoms"



Until the 17th century, all carrots were purple.
Now you can choose to eat orange, red, yellow or white ones too!


source : Interesting Facts, facebook


now we know
the true colors of carrots -
curry for tonight


Gabi Greve

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cauliflower 花椰菜 (はなやさい) hana yasai
... hana kyabetsu 花キャベツ(はなきゃべつ), karifurawaa カリフラワー、 hana kanran 花甘藍(はなかんらん)


cellory セロリ serori
seruki セルリ、oranda mitsuba オランダ三葉(おらんだみつば)
Sellerie



dropwort in winter 冬芹(ふゆぜり) fuyuzeri
kanzeri 寒芹 (かんぜり) dropwort in the cold



horse radish 山葵大根 (わさびだいこん) wasabi daikon
Ainu wasabi アイヌ山葵(あいぬわさび)
yamawasabi やまわさび horseradish / Hokkaido
Meerrettich


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leafy vegetables in winter 冬菜 (ふゆな)
fuyu na

hana 葉菜(はな),
kabu na かぶ菜(かぶな)leaves of turnips
suzuna 菘(すずな)leaves of turnips (also one of the seven herbs of spring)
aona 蔓菁(あおな), matsuna まつ菜(まつな)、
aburana 油菜(あぶらな) colza
Brassica campestris
... toona 唐菜(とうな)
... tsukena 漬菜(つけな)pickled leaves
... yudena ゆで菜(ゆでな)boiled leaves

Mikawajima na 三河島菜(みかわじまな)
Mikawajima is a place in Centrla Tokyo

komatsuna 小松菜(こまつな)
Brassica campestris
contains a lot of calcium.
It is not bitter like spinach and often used to feed children.
Senfspinat

taina 体菜(たいな)、shakuna 杓子菜(しゃくしな)、sajina 匙菜(さじな)
Hoteina 布袋菜(ほていな)"leaf like Hotei" (God of Good Luck)

Hino na 日野菜(ひのな)from Hino
Hiroshima na 広島菜(ひろしまな)from Hiroshima
Nozawana, Nozawa na 野沢菜(のざわな)from Nozawa
Inekogi na 稲核菜(いねこきな)

katsuo na 鰹菜(かつおな)、shinobu na 信夫菜(しのぶな)

obazuke おはづけ、taguchi na 田口菜(たぐちな)
yuki na 雪菜(ゆきな)vegetable leaves in snow
suiguki na すいぐき菜(すいぐきな)
hi no na 緋の菜(ひのな)scarlet vegetable leave

fuyuna batake 冬菜畑(ふゆなばた)
field of leafy winter vegetables

fuyuna uri 冬菜売(ふゆなうり)
vendor of leafy winter vegetables

na arau 菜洗う(なあらう)washing leafy vegetables
na kuzu 菜屑(なくず)left-overs

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



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Leek 葱 (ねぎ) naganegi
Lauch, Porree


lily bulbs
yurine ゆり根 百合根 bulbs of lilies, lily bulb Hokkaido
Lilium leichtlinii Hook.
ko oniyuri こおにゆり【小鬼百合】
The name comes from the many parts that form the bulb, like "100 meetings, yuri" 百合.


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Radish 大根 daikon, big radish
Raphanus sativas
In the Zen sect, daikon also represents Shakyamuni Buddha.
One of the most important winter vegetables.
Rettich

more RADISH kigo

Takuan daiko 沢庵大根(たくあんだいこ)
hoshi daiko 干大根(ほしだいこ)
煮大根(にだいこ)、
Miyashige daikon 宮重大根(みやしげだいこん)、
aokubi daikon 青首大根(あおくびだいこん)、
Oowari daikon 尾張大根(おわりだいこん)、
Miura daikon 三浦大根(みうらだいこん)、
Nerima daikon 練馬大根(ねりまだいこん)、
Teraoo daikon 寺尾大根(てらおだいこん)、
risoo daikon 理想大根(りそうだいこん)、
Nishimachi daikon 西町大根(にしまちだいこん)、
Hooryoo daikon 方領大根(ほうりょうだいこん)、
Horie daikon 堀江大根(ほりえだいこん)、
Misono daikon 御園大根(みそのだいこん)、
Narutaki daikon 鳴滝大根(なるたきだいこん)、
Momoyama daikon 桃山大根(ももやまだいこん)、
Akita daikon 秋田大根(あきただいこん)、
Akasuji daikon 赤筋大根(あかすじだいこん)、
Shoogo-in daikon 聖護院大根(しょうごいんだいこん)

Shoogo-in kabu 聖護院蕪 turnips from Temple Shoogo-In
rather sweet and juicy, made into senmaizuke pickles in Kyoto.

Kuramaguchi daikon 鞍馬口大根(くらまぐちだいこん)、
Moriguchi daikon 守口大根(もりぐちだいこん)、
Nezumi daikon 鼠大根(ねずみだいこん)、
Ibukiyama daikon 伊吹山大根(いぶきやまだいこん)、
Tokkuri daikon 徳利大根(とくりだいこん)、

Uguro daikon うぐろ大根(うぐろだいこん)、
karami dakion 辛味大根(からみだいこん)、
ike daikon 埋大根(いけだいこ)、
kakoi dakion 囲大根(かこいだいこ)、
senroppon 千六本(せんろっぽん)、

sengiri せん切(せんぎり)、aone おおね、daiko だいこ、
tsuchi daiko 土大根(つちだいこ)、

daikon batake 大根畑(だいこんばたけ) field with radishes

daikon doki 大根時(だいこんどき) time for radishes

daikojiru 大根汁(だいこじる) radish soup
daiko oroshi, daikon oroshi
大根おろし(だいこおろし)grated radish


Takuanzuke 沢庵漬(たくあんづけ)

daiko ichi 大根市(だいこいち)market selling radish

daiko uri 大根売(だいこうり)vendor of radish

Onnayama daikon 女山大根 radish from Onnayama, Saga pref. Kyushu
Its outside is red and so it makes a lovely dish for the new year.
CLICK here for PHOTOS !

Onnayama daikon aisu 女山大根アイス icecream


janbo daikon ジャンボ大根
all-Japan festival for jumbo daikon radishes ! 39,4 kilogram !


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taro like a shrimp 海老芋 (えびいも) ebi imo, ebi-imo
... 蝦芋(えびいも)
Kyoo imo 京芋(きょういも) potato from Kyoto
grown near the temple Toji.
Used for the famous dish "potato on a stick" imoboo 芋棒(いもぼう).
. . . CLICK here for Photos !
Garneelen-Taro

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turnips 蕪 ( かぶ) kabu

aona 菘(あおな)、suzuna すずな、kaburana かぶらな、suwari kabu 据り蕪(すわりかぶ)、
oomi kabu 近江蕪(おうみかぶ)、Shoogo-In kabu 聖護院蕪(しょうごいんかぶ)、
Oowari kabu 尾張蕪(おわりかぶ)、
Hino kabu 日野蕪(ひのかぶ)、Yorii-Kabu 寄居蕪(よりいかぶ)、Tsuta kabu 津田蕪(つたかぶ)(they have red outside and white inside)、Hakata kabu 博多蕪(はかたかぶ)、Atsumi kabu 温海蕪(あつみかぶ)

. Tennoo-Ji kabu 天王寺蕪(てんのうじかぶ)
turnips from temple Tenno-Ji, Osaka .


kokabu 小蕪(こかぶ) small trunips
oono akakabu 大野赤蕪(おおのあかかぶ)turnips with red outside, from Ono

伊予緋蕪(いよひかぶ)、
矢島蕪(やじまかぶ)、万木蕪(ゆるぎかぶ)、
蛭口蕪(ひるくちかぶ)、赤蕪(あかかぶ)、
緋蕪(ひかぶ)、黄色蕪(きいろかぶ)、
スウェーデン蕪(すうぇーでんかぶ)
ookabura 大蕪(おおかぶ)big turnips
Kabura 蕪菁(かぶら)
kabura hiku かぶら引く(かぶらひく)picking turnips

kabura hosu かぶら干す(かぶらほす)drying turnips
hoshi kabura 干蕪(ほしかぶ)dried turnips

kaburajiru 蕪汁(かぶらじる)miso soup with turnips
kabura mushi 蕪蒸(かぶらむし)steamed turnips
kaburazushi 蕪(かぶら)寿し turnip sushi


MORE kabura turnip dishes


Shoogo-in kabu 聖護院蕪 turnips from Temple Shoogo-In
rather sweet and juicy, made into senmaizuke せんまいづけ 千枚漬 pickles in Kyoto.
. . . CLICK here for Photos !


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New Year


Chorogi 草石蚕 (ちょろぎ) knotroot
Stachys affinis, Stachys sieboldii
It looks a bit like a silkworm.
It is supposed to give a special impetus to your brain function.
Chinese artichoke, crosne, artichoke betony
© More in the WIKIPEDIA !
Knollenziest, Stachysknöllchen


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Vegetables as a TOPIC for Haiku


aatichooku アーティチョーク artichoke
Cynara scolymus
Artischoke, Artischocke


gooya ゴーヤ bitter gourd Okinawa. Goya.
They are also eaten in summer to get rid of the summer tiredness (natsubate).
Momordica charantia
bittere Gurke


kikuimo, 菊芋 Jerusalem artichoke
Heliantus tuberosus
. . . CLICK here for Photos !
Topinambur. Erdbirne



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Things found on the way



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HAIKU


冬野菜 ほうれんそうよ よく育て
fuyu yasai hoorensoo yo yoku sodate

winter vegetables -
dear spinach, please,
grow well


source : mobeji
spinach is a spring kigo

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first date -
he snickers at the broccoli
between my teeth


Melinda Hipple


a green smile
spreads across her face-
spinach for lunch


Claudia Cadwell


source : My Facebook Friends May 2009



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Western Vegetables
not native to Japan, most are NOT yet KIGO


aatichooku アーティチョーク artichoke, Artischocke
Artichoke, kigo for all summer

biitsu ビーツ beet, beets
rote Rüben

chikorii チコリーchicory
Cichorium intybus.
Chicorée

endaibu エンダイブ endive
andiibu アンデイーブ
Cichorium endivia
Endiviensalat

esharotto エシャロット echalote
Schalotte

hoosuradisshu ホースラディッシュ horseradish
Meerrettich

radisshu ラディッシュ radish
small red radishes
Radieschen

riiki リーキ leek
originally from the Mediterranean region
Lauch (other than the Japanese negi types)

rubaabu ルバーブ rhubarb, ruubabu ルーバブ
Rheum rhaponticum
Rabarber

torebisu トレビス trevis
(from the town of Terviso in Italy)
a kind of red cabbage
. . . CLICK here for Photos !



Chinese Vegetables

chingensai チンゲンサイ【青梗菜】
Brassica campestris L. var. chinensis
spinach-like vegetable
. . . CLICK here for Photos !
Chingen

koosai 香菜、コウサイ kosai, Bean Scoops
coriander
. . . CLICK here for Photos !
Koriander

kuushinsai 空芯菜(くうしんさい)kushinsai, green leafy vegetable
often prepared stir-fried
. . . CLICK here for Photos !


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kikakugai yasai 規格外野菜 "vegetables outside the norm"
slightly round cucumbers
tomatoes of different shapes
and many more are now sold at local centers and supermarkets for about half the price. Especially in the summer of 2009, when much rain damaged the growth, they made their appearance.

CLICK here for PHOTOS !


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WASHOKU
Vegetables and Games 野菜かるた

Karuta games and other card games


. WASHOKU
okaeri yasai おかえりやさい recycled vegetables

Nagoya



Mukimono むきもの Vegetables cut to artistic figures
Nagoya


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NEXT
*********** SPRING VEGETABLES

BACK TO
*********** AUTUMN VEGETABLES


WASHOKU
TOP of VEGETABLE SAIJIKI


..... WKD : Farmers Work in Winter


CLICK for more winter vegetables

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4/28/2009

Shun and Vegetables

[ . BACK to WORLDKIGO TOP . ]
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Specialities of the Season (shun no mono)

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


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Explanation

SHUN 旬 (しゅん) season, the best season for fresh food

shun no mono, 旬の物 specialities of the season, seasonal food
shun no aji, 旬の味 taste of the season
shun no mikaku 旬の味覚 seasonal delicacies

The most important part of washoku. It dates back to the time when no refrigerators were available.
shun is also the time when a vegetable (or something else) is "at its best" as a kigo for haiku, for example the ants in summer.


Most of the ingredients for cooking are also kigo.
See the World Kigo Database


CLICK for more photos CLICK for many more photos


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Vegetables from a hothouse are found in the stores at any time of the year, they are never SHUN.

Vegetables of the season are full of the energy of the season, full of nutrition and vitamines and best for the human health. Vegetables produced on the free land have a lot more energy than those from the greenhouses.


In spring, the first sun givee new energy to the plants. Buds and first leaves of plants are eaten most often, like fuki no too or tara no me. (see mori no megumi)

In summer the energy circle is at it's hight. Most plants produce fruits and vegetables to eat, like cucumbers, eggplants or tomatoes.

In autumn, many grains and fruit or nuts from trees are harvested, like rice or persimmons. Natural energy tends to provide for the next generation already.

In winter, natural energy takes a rest. Now most of the roots of vegetables are eaten, like radish and turnips. They have a lot of fibers and are a great addition to the winterly nabe hodgepodge dishes.


Within each season, the FIRST hatsumono 初物 of something was also a great pleasure for the gourmets of Edo.
Ships would race to carry the first catch of bonitos, hatsugatsuo, hatsu gatsuo, to fetch a good price or bring it as a special present to the Shogun of Edo.
First rice or first tea of the season are also well known specialities.


Check the main
Washoku Saijiki
for more details about dishes with these seasonal ingredients.


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Vegetables for Spring Cooking
asparagus, endomame beans, jagaimo potatoes, kyabetsu cabbage, nanohana mustard flowers, retasu lettuce and salads, tamanegi onions, udo Japanese spikenard and many more.
Frühlingsgemüse


Vegetables for Summer Cooking
CLICK for more summer vegetableskyuuri cucumbers, mame-rui all kinds of beans, nasu eggplants, serori cellery, shishitoo hot peppers, shooga ginger, tomato, toomorokoshi corn, zucchini.
hyakka 万葉(ひゃっか)"onethousand leaves" manba, takana from Kagawa
Sommergemüse




Vegetables for Autumn Cooking
kabu turnips, kabocha pumpkin, kinoko ki no ko mushrooms, ninjin carrots, rakkasei peanuts, piiman paprica, satoimo sato-imo yam, satsumaimo satsuma-imo sweet potatoes, shiitake mushrooms, tororo-imo yamspotatoes and many other mushrooms.
Herbstgemüse


Vegetables for Winter Cooking
CLICK for more photos daikon radish, hakusai Chinese cabbage, hoorenso spinach, karifurawaa cauliflower and broccoli, komatsuna, kyoosai Kyoto vegetables, naganegi leek, renkon lotus roots, shungiku garland chrysanthemums, yamaimo yama-imo yam and others.
Wintergemüse


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YAM ... Dioscorea
is a genus of over 600 species of flowering plants in the family Dioscoreaceae, native throughout the tropical and warm temperate regions of the world. The vast majority of the species are tropical, with only a few species extending into temperate climates.
© More in the WIKIPEDIA !



yamaimo, yama imo, yama-imo 山芋
Dioscorea japonica
Japanese yam
. . . CLICK here for Photos !
yama no imo ヤマノイモ(山の芋)"root from the mountain"
There used to be about 13 different wild ones in the mountains of Japan.
They came to Japan via China as a cultivated plant. There are no wild ones.

They are the most popular, grown all year as "ichinen imo" 一年芋.
Also called "tokkuri imo" トックリイモ(徳利芋).
Jinenjo 自然薯(学名: Dioscorea japonica Thunb.)
In Okayama prefecture, Kibi Chuo Town, mochi are prepared with these roots.


Some special forms of yamaimo:
gingko leaf root, ichoo imo イチョウイモ(銀杏芋)because of the form.

These are also called "hands folded in Buddhist prayer" busshoo imo ブッショウイモ(仏掌芋).

In the Kanto area, they are called "Yamato imo" ヤマトイモ(大和芋).
Varieties are "tsukuneimo" ツクネイモ(つくね芋), "Tanba no imo" 丹波山の芋, Iseimo 伊勢芋.

nagaimo... 長芋(Dioscorea batatas Decne)

Yamaimo are used to make the slimy tororo, they are therefore also called
tororoimo, tororo imo とろろ芋、トロロ芋.
(Dioscorea opposita)

. Tororo jiru とろろ汁 (とろろじる)grated yam with miso bean paste soup  
and other autumn dishes



tokoro ところ【野老】 Japanese yam
Dioscorea tokoro
. . . CLICK here for Photos !
The roots of this plant are only edible after getting rid of the bitterness. It is eaten in some areas by the poor farmers.


more KIGO with yama-imo, Japanese YAM


propagule 零余子 (むかご) mukago
of the yam

Jamswurzel, Yamswurzel


Matsuo Basho and haiku about TOKORO yam



. Yam dreaming . Australia  


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quote
The sweet potato (Ipomoea batatas)
has traditionally been referred to as a "yam" in parts of the southern United States and Canada even though it is not part of the Dioscoreaceae family.
The word yam comes from Portuguese inhame or Spanish ñame, which both ultimately derive from the Wolof word nyam, meaning "to sample" or "taste"; in other African languages it can also mean "to eat", e.g. yamyam and nyama in Hausa.
The majority of the vegetable is composed of a much softer substance known as the "meat". This substance ranges in color from white or yellow to purple or pink in ripe yams.
Konnyaku belongs here too.
© More in the WIKIPEDIA !


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WASHOKU
satoimo, sato imo 里芋 taro

Colocasia esculenta
taro imo タロ芋


In German we have
Taro-Kartoffel sato-imo
Jamswurzel (Duden spelling), Yamswurzel, yama-imo
Süßkartoffel ist Satsumaimo.


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kabocha
the name derived from the Portugese, which introduced this vegetagle from Cambodia (カンボジア kambojia ... kaboja). The Chinese characters imply "a gourd that came from the south (Nagasaki)" 南瓜.

. WASHOKU
kabocha 南瓜 (かぼちゃ) pumpkin, squash
 


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Cauliflower and Broccoli
Cauliflower, Brassica oleracea var. botrytis
Japanese name for cauliflower is hanayasai ハナヤサイ(花椰菜) flower vegetable or hanakanran ハナカンラン(花甘藍)flower cabbage, literally the German "Blumen Kohl". Or
花梛菜(はなはぼたん)hana habotan "Blumen-Pfingstrose" flower-peony. The second Chinese character 梛 is NAGI, Podocarpus nagi, Japanische Steineibe.

Broccoli, Brassica oleracea var. italica
Japanese name for broccoli: midori hanayasai ミドリハナヤサイ(緑花野菜)
green flower vegetable or flower vegetable hanayassai メハナヤサイ(芽花野菜)
Grown in Yamaguchi prefecture, a mix between broccoli and the chinese vegetable saishin 薄葉細辛Asiasarum sieboldii is called hanakkori はなっこりー and is sold since 2003.
A mixture of broccoli and cauliflower is called romanesuko ( ロマネスコromanesque) in Europe, but in Japan it is karikkorii カリッコリー.
Main growing areas are Saitama, Aichi, Hokkaido.

Both vegetables came to Jaan after the Meiji restauration in 1868, not only as a vegetable but as a flower to enjoy in the garden. After WWII it became more widespread as food in Japan, together with a wider influnece of Western food.

burokkori ブロッコリ broccoli
komohcihana yasai 子持花椰菜(こもちはなやさい)"vegetable with a flower that has children"
kigo for all winter

Blumenkohl und Brokkoli




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WKD : Radish (daikon) Rettich  
(Raphanus sativus L.)

nezumi daikon ねずみだいこん/ ねずみ大根 "rat radish, mouse radish"
from Shimabara. It has a very strong taste. They are quite small and thick.
Similar to Momoyama daikon.
Since 1695, this radish was mentioned as grown by farmers in a district called NEZUMI, Rat in Shinshuu and eaten with buckwheat noodles. 信州埴科郡坂城町中之条の鼠地区
. . . CLICK here for Photos !


hatsuka daikon 二十日大根 ( はつかだいこん) "20 days old radish"
a fast-growing round and small radish. Comes in the colors red, yellow, purple and white. Originally from Europa, indroduced to Japan in the Meiji period. also called
radisshu ラディッシュ
. . . CLICK here for Photos !


Shinshu-ji-daikon, Maesaka-daikon, Oyadakarami-daikon, Akaguchi-daikon, Daimon-daikon, Tatara-daikon, Togakusi-daikon, Wattera-daiokn わってら大根, Haibara-daikon, Maki-daikon, Kirehamatumoto-ji-daikon and more varieties.

Ueno-daikon 上野大根
Edo Yasai, Edo dentoo yasai 江戸伝統野菜
Traditional vegetables of Edo



. WASHOKU
Dentoo yasai 伝統野菜 Traditional Japanese Vegetables
 


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More vegetable kigo for All Winter

hakusai 白菜 (はくさい) chinese cabbage
ninjin 人参 (にんじん) carrots


early winter
kanchiku no ko 寒竹の子 (かんちくのこ)
babmoo shoots in the cold
... 寒筍(かんたけのこ)

TBA

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shishitoo ししとう【獅子唐】
small sweet green pepper

shishitoogarashi 獅子唐辛子
best in summer
. . . CLICK here for Photos !

Fushimi toogarashi 伏見トウガラシ
Manganji toogarashi 万願寺トウガラシ
from Kyoto、both are rather sweet

taka no tsume 鷹の爪 "tallon of a hawk"
Evodiopanax innovans
. . . CLICK here for Photos !

WASHOKU
Togarashi 唐辛子 red hot pepper




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kinpira キンピラ simmered root vegetables
Niigata


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Worldwide use

jahreszeitliche Spezialitäten
Zutaten aus der Jahreszeit

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Things found on the way



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HAIKU


苗代風吹いて鰈の旬となる 
yawashiro kaze fuite karei no shun to naru

wind blows
over the rice seeldings ...
season for flounders


Ninomiya Miyo 二宮美代


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人参を並べておけば分かるなり 
ninjin o narabete okeba wakaru nari

when I arrange
the carrots side by side
I understand


Tokita Tomoya 鴇田智哉 (1969 - )


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山冷のどんぞこ薬喰の旬
yamabie no donzoku kusuri gui no shun

in the middle of
cold winter mountains ...
season for medicinal food


Fujita Minoru 藤田美乗

MORE
source : 俳句例句データベース Japanese haiku about SHUN


kusurigui, "eating medicine" kigo for all winter


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Related words
kulinarisch Augenschmauß
***** WASHOKU : INGREDIENTS

Daikon ... Radishes used in Temple Ceremonies

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

. Takana 高菜 mustard greens .

***** WASHOKU :
YASAI . Vegetable Saijiki




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