Aichi Prefecture Nagoya

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Aichi Prefecture

Aichi Prefecture (愛知県 , Aichi-ken) is a prefecture of Japan located in the Tokai region of the Chūbu region. The capital is Nagoya. It is the focus of the Chūkyō Metropolitan Area.

Originally, the region was divided into the three provinces of Owari, Mikawa and Ho. After the Nou-sama era, Mikawa and Ho were united into a single entity. In 1871, after the abolition of the han system, Owari, with the exception of the Chita Peninsula, was institutionalized as Nagoya Prefecture, while Mikawa combined with the Chita Peninsula and formed Nukata Prefecture. Nagoya Prefecture was renamed to Aichi Prefecture in April 1872, and was united with Nukata Prefecture on November 27 of the same year.

The highest spot is Chausuyama at 1415 m above sea level.
The people of Aichi are described as being earnest, austere and rational.

Aichi's industrial output is higher than any other prefecture in Japan: the prefecture is known as the center of Japan's automotive and aerospace industries.
The Nobi-plain is famous for rice planting, with the rivers Nagara, Kiso and Ibi. Fish and seafood come from Ise and Mikawa Bay.
Largest output of aquafarmed eel is from Aichi, second is Kagoshima. Especially in Mikawa, Isshiki 三河一色, with 30 % of the Japanese eel production.
©　More in the WIKIPEDIA !

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Nagoya Castle (名古屋城, Nagoya-joo)
Imagawa Ujichika built the original castle at Nagoya around 1525. Oda Nobuhide took it from Imagawa Ujitoyo in 1532, but later abandoned it.

In 1610, Tokugawa Ieyasu ordered the various daimyo to help with the building of a new castle on the site. This new castle was to become the new capital of the existing Owari Province. The source for many of the building materials for the new castle was from the smaller Kiyosu Castle, including Kiyosu castle's tenshu, which was located in the existing provincial capital of Kiyosu. Nagoya castle's reconstruction was completed in 1612.
©　More in the WIKIPEDIA !


Tokugawa Art Museum (徳川美術館) Tokugawa Bijutsukan
Nagoya
©　More in the WIKIPEDIA !


Yanagibashi chuuoo ichiba 柳橋中央市場
Yanagibashi Central Market
Most shops there sell local produce, like fish from the nearby sea and chicken from the area.
Best are mirugai　みるがい【海松貝】trough shell, hiragai ひら貝, torigai とりがい【鳥貝】Japanese cockle and kochi こち【鯒】 flathead fish .
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at the market there is a store for

mukimono むきもの (剥き物)（野菜の飾り切り）
decorative garnishing with vegetables. Eggplants, carrots and radish are used, also fruit. Popular since the early Edo period.
Vegetables are cut to artistic figures to serve as table decorations, especially for festivities. They used to be made by many cooks themselves, but this art is almost lost and there is even a shop that specializes in them. Within five minutes the "vegetable artist" cuts a crane out of a big radish !
Some say to comment on these beautiful garnishes makes for an easy start of a serious business lunch or dinner ...
Special knives are used.
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Suzukame 鈴亀, the present owner is in the third generation.
野菜細工（むきもの）
柳橋中央市場マルナカ食品センター内
Look here at the Gallery of Suzukame shop
http://suzukame.jp/gallery.html


Mukimono - The Art of Japanese Fruit and Vegetable Carving
Book by Bob and Yukiko Haydock


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More dishes from Aichi 愛知郷土料理
Most are simple and have a high nutritional value. Ideas from North and South of Japan often meet here and make room for new inovational dishes.

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arame 荒布 sea oak
Eisenia bicyclis Setchell

arame to rakkasei no nimono アラメと落花生の煮物
arame is a seaweed of the kombu family from the pacific coasts, rather thick and tasty. Peanuts are watered for one night before boiling, with sugar and soy sauce.

aramemaki, arame maki アラメ巻き/ Arame roll
for the New Year. wrapped around haze fish. ARAME is thought of like a futon bed and you eat this dish with the wish of being happy and warm all year round.
. . . CLICK here for Photos !

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asari, yaki oo-asari 焼き大あさり fried big littlenack clams
Ruditapes philippinarum
Japanische Teppichmuschel



atsumidori あつみ鳥
local chicken from Atsumi peninsula
渥美半島の地鶏「渥美赤鶏」
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bora zoosui ボラ雑炊 rice gruel with bora springer
striped black mullet, Mugil cephalus
It used to be prepared in each home with a different taste and brought for town meetings and festivals.
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dentoo yasai 伝統野菜リスト一覧 traditional vegetables
http://www.pref.aichi.jp/engei/dentoyasai/list/index.html


furofuki daikon ふろふき大根 boiled radish
with a bit of red hatchoo miso on top


hebomeshi へぼ飯 rice with black wasps


hitsu mabushi, hitsumabushi ひつまぶし
eel on rice mixed in a bowl
a kind of unagi don, cut barbecued eel on rice with sweet soy sauce in a bowl, when everything is mixed in this bowl called HITSU 櫃. Bits of yakumi spices are added and the rest s eaten as ochazuke with rice. So you can enjoy the dish with three different flavors.
. . . CLICK here for Photos !


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kishimen きしめん / きし麺 / 棊子麺 kishimen noodles
broad wheat noodles, made from wheat, salt and water.

When Tokugawa Ieyasu had the castle of Nagoya build, he ordered food for the workers to be prepared fast, so a kind of thin but broad noodles were invented that could be cooked faster to feed the many workers. With their wide surface, the noodles could take up a lot of flavored soup to make a delicious meal for the hungry.

The name has three possible origins.

kishuumen, noodles from Kishuu, the neighboring province.
kijimen, noodles with kiji, pheasant meat. This was a favorite food of the Tokugawa daimyo, who once ordered OKAWARI, one more dish, and the cook had no more meat, putting a piece of abura-age on the noodles instead.
kishimen, like KISHI, the small stones for the GO-game, since in the beginning the noodles were not long bit just like dumplings.

They are also served at the shop "Miya Kishimen 宮きしめん" at the shrine Atsuta jinguu 熱田神宮(あつたじんぐう).
In dashi broth with light soy sauce with deep fried tofu (abura-age), chicken meat, seasonal vegetables and hana katsuobushi.

Also eaten as miso nikomi 生きしめん味噌煮込み
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cold as zaru kishimen ザルきしめん


Flat noodles of this type are called "himo katsuo" in Kanto.
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Bandnudeln, flache Nudeln


. Shrine Atsuta Jingu 熱田神宮 .

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The flat thin noodles from regional wheat of Imokawa 芋川 are alreday mentioned in old travel books, as
Imokawa udon 芋川うどん or Imokawa soba 芋川そば.
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The soup was prepared with pheasant meat (kiji), because pheasants were abundant in this area.

The name himokawa derived from them.
himokawa udon ひもかわうどん broad udon noodles



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kashiwa no mizutaki かしわの水炊き
chicken and vegetables cooked in a pot at the table and eaten after being dipped in a sauce
bijin nabe 美人鍋 hodgepodge for a beautiful lady


Nagoya Koochin, コーチン Nagoya Cochin, Nagoya Kochin, the local chicken
名古屋コーチン鍋 hodgepodge with Nagoya chicken, since the Meiji restauration
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konowata このわた dried roe of fish

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Macha green powder tea from Nishio 抹茶（まっちゃ）/ 西尾茶 (にしおちゃ)



Mikawa buta みかわ豚 pork from Mikawa
mikawa pooku 三河ポーク Mikawa pork
buta soba 豚そば Chinese noodles with pork
. . . CLICK here for Photos !


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MISO 味噌 miso paste

hachoo miso, hatchoo miso 八丁味噌 from the Mikawa region. Haccho Miso
hacho, hatcho miso paste
This is made by steaming the beans to keep the nutritions high.
It keeps well and can be used for a long time. Samurai took it with them to battle. It is dark and rather firm, made purely from soybeans, kooji and water, with NO other ingredients.
It was first made in Ozaki and the distance to Osaka was eight choo, hatchoo. One choo 丁 is about 108 meters. Ozaki has rich resources of good water suited for miso.
There is a miso museum in Okazaki, with the Kakukyu Family
Location: 69 Aza Okandori, Hatcho-cho, Okazaki
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Dengaku 田楽 dance and food
Miso Dengaku Dengaku ... 田楽 (でんがく) and tsukemono

akadashi miso, tamari miso, all made with hatcho miso.

misodon, mido-don みそ丼 rice and cutlet with miso sauce
from the shop DARUMA だるまのみそ丼
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miso katsu みそかつ miso with pork cutlet
The sauce is made from miso paste, sugar and some bonito dashi.
The meat is deep-fried with batter, and a lot of shredded cabbage is added
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miso nikomi udon 味噌煮込みうどん udon noodles in miso broth
The dashi is made from katsuobushi and red miso (mame miso, aka miso 豆味噌（赤みそ). The noodles are made from wheat flour and water only and are rather firm. Chicken meat (kashiwa), abura-age tofu, egg, leek and kamaboko fish paste are boiled slowly in an earthen pot. All ingredients are highly nutritient and healthy. Aichi is the birth place of Tokugawa Ieyasu, and produces the famous hatcho miso

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Waraji miso katsu わらじ味噌カツ Pork Cutlet Rice Bowl
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misooden, miso oden 味噌おでん oden with miso paste

The ingredients cooked in oden broth are served on a plate, covered with a thick sauce of sweetened hatcho miso paste
or the oden broth is thickened with hatcho miso, sugar and ricewine to start with.
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moroko no oshizushi モロコの押寿司 pressed sushi from moroko carp
Gnathopogon elongatus, kind of carp
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namazu no kabayaki 鯰（なまず）の蒲焼
broiled catfish (Silurus asotus)


nameshi なめし rice with leaves of daikon radish


naporitan ナポリタン spagetti, Napolitan
This dish is usually called itarian supagetti.
In Nagoya, it is prepared in a frypan, then placed on a hot castiron plate and surrounded with two eggs, so the food keeps hot whilst eaten.
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Ogura toosuto おぐらトーストOgura-Toast
In memory of Mount Ogura and the red cherry blossoms.
小倉
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ogura-an おぐら餡 red bean paste
Ogura-Toast mit süßem Bohnenmus



rakkasei no nimame 落花生の煮豆 boiled peanuts
They are soaked in water over night, then carrots, gobo, konnyaku are simmered together.
peanuts from Hekinan 碧南市
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renkon no ni-ae れんこんの煮和え simmered lotus root salad
with radish, carrots, abura-age. simmered until all liquid is gone.




senji せんじ grated ice with sugar and whipped cream


shiroshooyu "white soysauce" thin soysauce, prepared from wheat
helle Sojasauce


Taiwan raamen 台湾ラーメン Taiwan Ramen Soup
One bowl of ramen noodle soup topped with minced meat flavored with red pepper and miso paste.
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tebasaki 手羽先 chicken wings
... kara-age 手羽先唐揚げ seasoned deep-fried chicken wings
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tenmusu 天むす rice balls with tempura


tonteki　とんてき　/ トンテキ pork steak with garlic sauce
“Ton”= pork and “Teki” = steak. First prepared at the restaurang Rairaiken
Yokkaichi　四日市　


. Tora Dooji 寅童子 Tora Doji Tonkatsu cutlet .

. Toyokawa Inarizushi 豊川いなり寿司
Toyokawa Inari Sushi Festa and more specialities



. Tsukimi Dango 月見団子 Dumplings for Moon Viewing 　



uiro ういろ, uiroo　ういろう kind of jelly sweet
It comes in various colors, mostly green (powder tea), pink (red beans), brown (brown sugar) and white.
Made from rice flour, starch and brown sugar, which are made into squares and steamed.
uiro mochi 外郎餅
It has a history of about 600 years, when a Chinese cook and medical man came to the area to make medicine. His decendants kept making sweets called uiro.
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Süßigkeit aus Reismehl und braunem Zucker

UIROO 外郎 was also made in Odawara during the Edo period, as a round medicine. Brought by Reihoo 礼部(れいほう) 員外郎(いんがいろう In Gairoo) 陳宗敬. His descendants made it in Hakata.


Uiro sellers in Odawara. Katsushika Hokusai, 1804

From a Kabuki Play called "Uiro Sellers" 外郎売り, selling the medicine TOOCHINKOO (Tochinko) 透頂香（とうちんこう）.
It is supposed to be good for bad breath and infected wounds.


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外郎売 (ういろううり)の科白
- source : benricho.org/kotoba_lesson -

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uzura no tamago うずらの卵 quail eggs
eaten to many dishes, for example cold soba buckwheat noodles. In some restaurants, a speial pair of scissors is added to cut the egg yourself.
During WWII, all the Japanese quail were killed. After the war, a farmer from Toyohashi, Suzuki Tsuneji すずき つねじ, went to Tokyo, where miraculously a pair of quails had survives as pets. He started a new breed in his hometown, where quail breeding is now the highest in Japan. His family is still producing quail eggs. Tsuneji used the quail eggs to feed the small children some nutrition right after the war.
Toyohashi Town. 豊橋地域



waga no kara-age わがの唐揚げ deep fried waga fish
waga is a local dialect for yume kasago ユメカサゴ / 夢笠子
hilgendorf saucord、Helicolenus hilgendorfi
kasago is Skorpionfisch
This fish is also eaten as sashimi or simmered.
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yubeshi ゆべし jelly with yuzu and walnuts


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Worldwide use


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Things found on the way


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HAIKU

. Basho and Mount Ogura

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Related words

***** WASHOKU : Regional Japanese Dishes


. Folk Toys from #Aichi .

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Mie Prefecture

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Mie Prefecture



Mie Prefecture (三重県, Mie-ken) is a prefecture of Japan which is part of the Kinki and Chūbu regions on Honshū island. The capital is the city of Tsu.

Evidence of human habitation in Mie can be dated to more than 10,000 years ago. During the Jōmon and Yayoi periods, agricultural communities began to form along the river and coastal areas of the region. Ise Shrine is said to have been established during the Yayoi period, and in the 7th century the Saikū Imperial Residence was built in what is now Meiwa Town to serve as both a residence and administrive centre for the Saiō, an Imperial Princess who served as High Priestess of Ise Shrine.

During the Edo period, the area now known as Mie Prefecture consisted of several feudal domains, each ruled by an appointed lord. Transport networks, including the Tokaido and Ise Roads, were built. Port towns such as Ohminato, Kuwana and Anōtsu, posting stations and castle towns flourished. Pilgrimages to Ise Shrine also became very popular.

Mie Prefecture forms the eastern part of the Kii Peninsula, and is bordered by Aichi, Gifu, Shiga, Kyoto, Nara, and Wakayama. It is considered to be a part of both the Chūbu and the Kinki regions due to its geographical proximity to Aichi Prefecture and its cultural influence from Kinki, such as the fact that Kansai dialect is spoken in Mie. Traditionally, though, the Iga region of Mie is considered to have always been a part of Kansai.

Mie Prefecture has traditionally been a link between east and west Japan, thanks largely to the Tokaido and Ise Pilgrimage Roads. Traditional handicrafts such as Iga Braid, Yokkaichi Banko Pottery, Suzuka Ink, Iga Pottery and Ise Katagami flourished. With 65% of the prefecture consisting of forests and with over 1,000 km of coastline, Mie has a long been associated with forestry and seafood industries. As well as this, Mie produces tea, beef, cultured pearls and fruit, mainly mandarin oranges.
©　More in the WIKIPEDIA !


. Ise Grand Shrine 伊勢神宮　 Schrein Ise Jingu 　　
and related KIGO
Amaterasu Oomikami 天照大神（あまてらすおおみかみ・てんしょうだいじん）Amaterasu Omikami
Toyouke Oomikami 豊受大神 (とようけおおみかみ) Toyouke Omikami
The goddess of agriculture and industry in the Shinto religion. At the Gegu 下宮 in Ise.
She offers food to Amaterasu.


Kumano Kodō、Kumano Kodo, Kumano Kodoo 熊野古道
World Heritage Site. Ancient road in southern Mie once used by pilgrims.

Mikimoto Pearl Island


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Local Dishes from Mie　三重県の郷土料理


aimaze あいまぜ "mixed delight"
with dried radish, carrots, lotus roots, konnyaku, shiitake, taro roots and stems, fried in oil and soy sauce, with sweet vinegar as seasoning. Made for family festivals.
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akafuku 赤福 a sweet made with mochi and sweet red bean paste
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amago sushi あまご寿司 amagu (a sweet water fish) sushi
Oncorhynchus rhodurus. 甘子
It tasts quite crunchy and good with vinegar.
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and other amago dishes アマゴ料理. It is a speciality of Tsu city and 美杉町.


aramemaki, arame-maki あらめ巻 fish wrapped in arame kelp
WASHOKU : arame 荒布 Eisenia bicyclis.


arare ochazuke あられお茶漬 arare senbei with green tea
You shovel a good portion in a large bowl, add some sugar and then poor green tea over it. They get funyafunja soft.
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awabimeshi, awabi-meshi あわびめし rice with abalone
An expensive delicacy at Ise Shrine.
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bekkoozushi, bekkoo sushi, bekko sushi べっこう寿司 'Tortoise-shell sushi'
sushi with "pickled" fish in soy sauce marinade, to make it look like the color of tortoiseshell Bernstein.
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bora no heso ぼらのへそ "navel of the springer"
Bora ぼら【鯔／鰡】, striped black mullet; a springer
WASHOKU : bora, an auspicious fish
Actually, it is the stomach prepared to eat. Often barbequed.
ibukuro　胃袋　stomach
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chazuke 茶漬け
after eating fried or boiled fish, tea (or simply hot water) is poored over the bones, head and other leftovers, which are carefully washed with the liquid. This is then slurped out of the plate. Or poored over rice and eaten.
This is very healthy, called "isha shirazu 医者知らず" or "isha koroshi　医者殺し", no need for a doctor.




dengara でんがら dumplings with anko wrapped in a hoo-leaf
ほう葉だんご
from Iinan town 飯高


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fukidawara 蕗俵（ふきだわら）
"butterbur barrels"
rice with beans, wrapped in fuki leaves
They were prepared during the rice field planting season and put as offerings for the deities on the side of the fields.

Here you see a woman praying for a bountiful harvest.





hijiki nimono ひじき煮物 boiled hijiki seaweed
from 伊勢志摩 Ise Shima region. Ise hijiki 伊勢ひじき
Shima is one of the foremost producers of hijiki in Japan.
Hizikia fusiformis. Braune Meeresalge


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Ise ebi 伊勢エビ料理 lobster from Ise
from 伊勢志摩 Shima
They are prepared in many ways.
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Ise takuan 伊勢たくあん pickles radish from Ise
rather thick and round, the skin is thick. Made since the end of the Meiji period.



Ise udon　伊勢うどん　 ... see menrui, udon.
They are rather thick and soft. The soup is made with tamari soy sauce
served at （伊勢神宮）Shrine Ise Jingu to the pilgrims.



Itoin Senbei, ito-in senbei いといんせんべい. 絲印煎餅
Senbei with a "stamp like a thread"
Made by Hadaya Shop 播田屋, who owns three old metal stamps.
They are specially soft and made with a stamp (in) from olden times. The imperial family likes to eat them on their round to Ise shrine.
There are only 7 senbei in one pack, since the time when Meiji tennoo could only eat 7 out of a pack with 10.
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iwashizushi, iwashi sushi イワシ寿司 sushi from herrings
from the Satonakakokoro area 里中心



jibu じふ sukiyaki-type fish
魚のすき焼き風, jibunabe じふ鍋
from the Northern parts of the prefecture


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kaizu no himono かいずの干物 dried small sea bream
kaizu are the small black sea breams (kurodai 黒鯛 ). They are cut open on the back, marinated in soy sauce and dried in the sun. From Ocotber to November in the Toba area. 鳥羽地方
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kakimeshi カキ飯 rice with oysters
The oysters are boiled together with the rice in the same pot.


katsuo chazuke かつお茶漬け bonito on rice with tea
The fish is marinaged in soy sauce. Served with ginger and nori.
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kijinabe きじ鍋 hodgepodge with pheasant meat


kinko きんこ dried sweet potatoes
a snack for children and ama female divers
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koonago no kama-age コウナゴの釜揚げ boiled small sand lance
koonago is the local name for ikanago イカナゴ いかなご【玉筋魚】sand lance, sand eel lance
Ammodytes personatus
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Kuwana no hamaguri ryoori 桑名の蛤料理 clam dishes from Kuwana town
At the estuaries of the rivers Kisogawa, Naragawa and Machiyagawa 町屋川.
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kyuuri no hiyajiru キュウリの冷や汁 cold cucumber soup
It is put on hot mugimeshi rice. A mix between chazuke and salad. The soup has a miso taste.


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manboo ryoori マンボウ料理 dishes from moonfish (headfish)
Mola mola. Mondfish. まんぼう 【翻車魚】 満方 ocean sunfish
This fish is caught in Eastern Kishu. Eaten as sashimi, in vinegar, as sukiyaki. Even the intestines (kowata コワタ（腸）are dried and eaten.
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Manbo (Mambo) is also eaten in Miyagi prefecture.

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Manjuu kaidoo 饅頭街道 Manju Road
Mie is famous for more than 15 different kinds of manjuu dumplings.
They were prepared by the various tea shops in front of the Ise Shrine and people would buy them as presents nowadays.

. . . CLICK here for Photos : manju from Mie !　

akafukumochi 赤福餅

The Manju Road leads from Ise shrine.
There are other Manju Roads in Japan too, for example one in Nagasaki.

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Matsuzaka beef


moroheiya udon モロヘイヤうどん udon noodles with moroheya
The moroheya powder is mixed with the wheat flour for making green noodles.
Corchorus Olitorius. Jew's marrow.
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nabana no ohitashi なばなのおひたし boiled rapeseed buds and young leaves
Very old dish of the Ise region.


nabemochi なべ餅 "hodgepodge mochi"
Mochi are made with anko and yomogi, rolled in kinako soy flour.
from 大紀町 Taiki Town
This was only prepared on auspicious situtations and the mochi were given to the neighbours and friends.


namako no su no mono なまこの酢の物 sea cucumber with vinegar
sea cucumber is also eaten in other dishes, often for New Year.


nameroo なめろう chopped raw fish with sake and miso paste
In Mie, apart from fish, sazae turban shell is used.
さざえのなめろうsazae no nameroo
also eaten in Chiba.


niken chaya mochi 二軒茶屋餅（にけんちゃやもち）mochi from Niken Chaya shop, Kakuya 角屋


nubarizushi, nubari sushi めばり寿司 sushi with takana leafy vegetable
a form of takanazushi. 高菜 takana leaves are marinated in nibaizu or sanbaizu vinegar and then the warm leaf wrapped around sushi rice.
takana, Brassica juncea var. integrifolia. Wirsingart
. . . CLICK here for Photos !


. Takana 高菜 mustard greens .

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Oga no aburi 梶賀のあぶり smoked small fish from Oga town
from 尾鷲市梶賀浦
Prepared in May and June.
. . . CLICK here for Photos !


oojiki jiru 大敷き汁 "soup after a good catch"
miso-based soup with the fresh catch. Saba, ika, katsuo, aji, sometimes even Ise lobsters.


. o-nyudo senbei おにゅうどうせんべい rice crackers

osasuri おさすり dumplings（ebitsu えびつ）
from Eastern Kishuu 御浜町
a kind of kashiwamochi
Prepared one month later than the normal Boy's festival, on June 5, and for the girls.


Sakatejima no uni 坂手島の雲丹 sea urchin from Sakatejima
Best for sushi.
. . . CLICK here for Photos !


same no tare サメのたれ Samenotare, dried white shark meat
In Ise, shark is served with two different flavors, salt or sweet sake (mirin).
It is often served as a side dish. Ssamenotare goes well with drinks or served on top of rice.
. . . CLICK here for Photos !


sanmazushi 秋刀魚寿司 （さんまずし） sanma sushi
sushi from pacific saury. Instead of wasabi, a bit of Japanese karashi mustard is used before the fish is pressed on the rice. サンマ寿司
. . . CLICK here for Photos !


sazae no tsuboyaki さざえの壺焼き sazae turban shell grilled in the shell
Batillus cornutus


sekihan mochi 赤飯もち mochi made from mashed red rice


shigure hamaguri 時雨はまぐり, 時雨蛤 sweet simmered clamshells
English Reference : sweet cooked clams



sooheinabe, soohei nabe 僧兵鍋 hodgepodge for the monk-soldiers
Near Yunoyama onsen hot spring is the temple of the Tendai sect, 三岳寺, where the monks function as soldiers too and need some stamina. There are even pork bones used for broth, then radish, carrots, Konnyaku, lotus roots, taro and yam, bamboo shoots and even wild boar meat are used.


tekonezushi, tekone sushi てこねずし . 手こねずし fish zushi mixed with the hands


Tsu gyooza 津餃子 gyoza from Tsu town
They are very large, about 5 time the contents of a normal dumpling. They are fried and eaten without sauce.
CLICK here for PHOTOS !



unagi ryoori うなぎ料理 eel dishes
from Tsu town. In Tsu most of the eel in all of Japan is eaten.

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watarikaki 渡利牡蠣（わたりかき）Oysters from the Kihoku　紀北町 region. It is almost a sweet water lake with an underlying current of sea water.
They are also called
Kooboogaki 弘法ガキ

CLICK here for PHOTOS !
Commercial oysters are produced since the Showa period.They have a juicy taste. This is as a result of its production in the nutrient-rich water of the local Funatsu River and Sea of Kumano. They are lowered to salt water after a typhoon or great rain, when the river brings lots of nutrition for the oysters. Later they are put in a higher position of the fresh water of lake Shiraishiko 白石湖.　So the oyster farmers are quite budsy checking the saltiness of the lake water.
Taken out of the water, they keep fresh for about 5 days if they are not opened.

The oysters are eaten fried or raw, but also in soup (kakijiru　牡蠣汁) or on sushi rice with a bit of hot mustard (kakizushi 牡蠣寿司 ).



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Things found on the way


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HAIKU and SENRYU



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Related words

***** WASHOKU : Regional Japanese Dishes

***** . Folk Toys from Mie .
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[ . BACK to DARUMA　MUSEUM　TOP . ]
[ . BACK to WORLDKIGO . TOP . ]

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Kanbutsu himono dried food

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Dried food (kanbutsu, himono)

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

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Explanation

Dried food items have been most important in former times without electricity.
himono 干物（ひもの) dried things




Preserving food for a long shipment, winter and other hard times was most important.
There were many dealers in dried food in the cities of the Edo period (kanbutsuya, kanbutsu donya 乾物屋) .
Before drying, the food had to be prepared, fish cut open, some parts salted.

Dried food was dried in the sun (hiboshi 日干し) to increase the flavor and the nutrients. When rehydrating dried food, the water can be used for soups or boiling other food.


The three specialities of the Chinese cuisine are

dried fukahire sharks fin, dried awabi abalones and dried namako sea cucumber
俵物三品　ふかひれ、干しアワビ、干しなまこ


haiboshi 灰干し 　dried in the ashes
This way they dry rather fast and independent of the weather.

hiboshi 日干し drying in the sun
sonnengetrocknet, Dörren

hiboshi 火干し drying over a fire
am Feuer Getrocknetes
kunsei　燻製　くんせい　smoking, auch mit Rauch, Räuchern

hoshimono 干し物 / 干物/ kanbutsu 乾物 dried things
etwas in der Sonne Getrocknetes

kageboshi 陰干し drying in the shade
Trocknen im Schatten

kezuribushi 削りぶし shredded dried things
especially katsuobushi and iwashi sardines from Kanbara
. WASHOKU
iwashi no kezuribushi 蒲原いわし削りぶし 　


maruboshi 丸干し dried whole fish
only very small fish can be dried whole with entrails.

mirinboshi ミリン干し dried after marinating in mirin sweet sake
(sometimes some sesame seeds are added)

niboshi, ni-boshi 煮干し boiling and drying
katakuchi iwashi are prepared like this.

tennenboshi てんねんぼし/ 天然干し naturally dried
tenpiboshi 天日干し
naturgetrocknet

yakiboshi 焼き干し "grilled and dried" small sardines

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quote
Drying techniques

Drying techniques for preserving seaweed and other marine products as well as fruit and vegetables have been refined since the Jomon period (10,000-300 B.C.). There are two major categories of kanbutsu dried foods:
those soaked in water and cooked or flavored and
those used as is to blend with and bring out the flavors of other ingredients.
Preparing dishes made with dried ingredients takes considerable time and effort as the ingredients must first be rehydrated.

Eminent examples of "natural foods," kanbutsu have long been prized for the particular flavors they acquire in the process of drying. Today, they are drawing renewed attention as healthy foods containing no chemical preservatives.
continue here:
source : www.kikkoman.com


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The most important dried food items


kaisoo 海藻 seaweeds
寒天 kanten, Agar-Agar
海苔 nori, Meerlattich, Seegras. Porphyra tenera.
アオノリaonori, Grüne Algen. Enteromorpha linza
ひじき hijiki. Hijiki-Alge. Braune Meeresalge. Hizikia fusiformis
あらめ arame . Arame, essbare Seegrasart. Eisenia bicyclis.
昆布 konbu. Kombu, Kobu (だし昆布、とろろ昆布、おぼろ昆布、根昆布、納豆昆布)
wakame ワカメ Riesenblättertang. Undaria pinnatifida


gyokairui 魚介類 fish and seafood
ふかひれ fukahire, sharks finn, Haifischflosse
干しアワビ hoshi awabi, abalone
干しなまこ hoshi namako, Seegurke, Seewalze.. Sticbopus japonicus
干しえび hoshi ebi, Garneelen
身欠きニシン, （みがきにしん）migaki nishin dried sardines
干貝 hoshigai, getrocknete Muscheln
棒だら boodara, getrockneter Schellfisch. Stockfisch
氷下魚 komai, saffron cod. Eleginus gracilis. Pacific saffron cod
塩クラゲ shio kurage, gesalzene Quallen
鰹節 katsuobushi. Bonitoflocken
煮干し niboshi . getrocknete kleine Sardinen
ちりめんじゃこ chirimenjako 縮緬雑魚. getrocknete Shako; getrocknete kleine Fische.
スルメ surume . Japanischer fliegender Tintenfisch. Todarodes pacificus
イカ徳利 ika tokkuri. getrocknet wie eine Tokkuri-Sakeflasche
. . . CLICK here for Photos !

干しダコ hoshidako . Oktopus
干しヤツメウナギ - hoshi yatsume unagi . Neunauge. Lampetra japonica.



Vegetables,野菜、mountain vegetables 山菜、
mushrooms キノコ
かんぴょう kanpyoo, getrocknete Kürbisstreifen. kampyo. von Lagenaria siceraria var. hispida. dried shavings of calabash
切り干し大根 kiriboshi daikon, getrockneter Rettich
キクラゲ kikurage, „Quallen der Bäume“. Holunderschwamm. Auricularia auricula, yama kurage 山くらげ
干し椎茸 hoshi shiitake, Shiitakepilze
干しシメジ hoshi shimeji, Shimejipize
ゼンマイ zenmai ... Taubenfarn. Osmunda japonica
いもがら imogara 芋幹 Blattstiel m der Taro-Kartoffel

干し芋 hoshi imo ... getrocknete Suesskartoffeln
The variety "tamayutaka タマユタカ" is best suited. Most of these sweet potatoes are prepared by hand, Ibaraki is one of the main producers.


Dry fruits 果物（ドライフルーツ）
レーズン reszun, Rosienen
クコの実 kuko no mi, Frucht vom chinesischen Bocksdorn, Lycium chinense
干し柿 hoshikagi, getrocknete Persimonen



other food items
茶 tea, Tee
高野豆腐 Kooya doofu Koya dofu Tofu
ジャーキー jerkeys
あぶらかす aburakasu, Ölkuchen(Reste vom Ölpressen)
麩 fu. Fu-Croutons, aus Weizenmehl
凍りコンニャク frozen konnyaku
乾麺 dried noodles, Nudelarten





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Worldwide use


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Things found on the way


external LINK
Kanbutsu, basic knowledge (in Japanese)
乾物の基礎知識
source : www.yamashiroya.co.jp


himono info
http://himono.info/index.php?FrontPage


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HAIKU


乾物の魚を戻せる事始
kanbutsu no sakana o modoseru koto hajime

soaking
the dried fish -
my first housework

Kimura Teruyo 木村てる代

koto hajime, first work at the New Year


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Related words

***** WASHOKU : INGREDIENTS

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Kaisoo Kigo BACKUP

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BACKUP ONLY ... september 2008


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Seaweed (kaisoo 海草)

***** Location: Japan, worldwide
***** Season: Non-seasonal Topic
***** Category: Plant

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Explanation

The word "seaweed (kaisoo　海藻)" itself is not a kigo and can be used all year for haiku.

There are however some kigo with individual kinds of seaweed.

Seaweeds are a daily ingredient in Japanese food.


http://home.h03.itscom.net/takagi/sango.files/Kaisou.htm

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Kigo for SPRING

laver, sea lettuce, nori　海苔
early spring

..... Porphyra tenera

to dry laver, nori hosu 海苔干す
dried laver, hoshinori 干海苔

sweet laver, amanori 甘海苔（あまのり）
laver from Asakusa, Asakusa nori 浅草海苔（あさくさのり）
laver from Kasai, Kasai nori 葛西海苔（かさいのり）

laver sheets to eat, nori hibi 海苔篊（のりひび）

bamboo poles to grow seaweed among, nori soda 海苔粗朶（のりそだ）
floating seaweed, nagarenori 流海苔（ながれのり）
picking up seaweed, hiroi nori拾い海苔（ひろいのり）
board to dry seaweed 海苔砧（のりきぬた）、norisu 海苔簀（のりす）

susabi nori すさび海苔（すさびのり）
Nori from Uppuri Island, uppurui nori 十六島海苔（うっぷるいのり）


boat to harvest laver, noribune 海苔舟

gathering laver, harvesting laver, nori tori 海苔採
harvesting nori seeweeds, nori toru 海苔採る（のりとる）

... ... ...

"rock laver", iwa nori 岩海苔 いわのり
kigo for early spring

..... kaifu nori 海府海苔（かいふのり）
They are picked from the rocks and cliffs by hand when the tide receedes and are quite expensive.


"hair of the sea", ugo 海髪 うご
a kind of red seaweed, igisu
..... ogo おご、ogo nori 江籬（おごのり）、ugo nori うごのり、nagoya なごや


white seaweed (duckweed), shiramo 白藻 しらも
..... tsurushiramo 蔓白藻（つるしらも）、oo ogonori おおおごのり


green seaweed, aonori 青海苔
..... ito aosa いとあおさ、naga aonori 長青海苔（ながあおのり）、sasanori 笹海苔（ささのり）、usuba aonori 薄葉あおのり（うすばあおのり）、hito-e gusa ひとえぐさ


"cherry blossom seaweed" sakuranori 桜海苔 さくらのり
..... mukade nori むかで海苔（むかでのり）、okitsu nori 興津海苔（おきつのり）


"pine seaweed" matsu nori 松海苔 まつのり
..... pine needle seaweed, matsuba nori 松葉海苔（まつばのり）、tenboso てんぼそ

... ... ...


kelp, wakame, 若布, 和布
..... Undaria pinnatifida

nigime にぎめ
boat for harvesting kelp, wakamekaribune 若布刈舟

harvesting wakame seeweeds, wakame karu
若布刈る (わかめかる)
wakame toru 若布採る（わかめとる）

drying seeweeds, wakame hosu 若布干す（わかめほす）

Photo Gabi Greve, 1993


drying seaweed -
these dancing shadows
on the sand

©　Gabi Greve, with more photos !


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drying hijiki seaweed, hijiki hosu ひじき干す（ひじきほす）
harvesting mirume seaweed, mirume karu みるめ刈る（みるめかる）
harvesting arame seaweed, arame karu 荒布刈る（あらめかる）


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Kigo for SUMMER

gathering agar agar, tengusa tori　天草採り

cutting duckweed, mo kari 藻刈り
late summer


dulse seaweed, red algae (Palmaria palmata) ダルス
North America


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Kigo for NEW YEAR

gulf weed, seagrapes, sea grape, hondawara　ほんだわら


Seaweed Daruma , Konbu Daruma 昆布だるま 　

尼崎大覚寺のこんぶ達磨、from Daikaku-ji, Amagasaki 　
Kigo for New Year or Spring at Amagasaki


This is a little talisman to ward off evil and bring good business. He is sold at the temple Daikaku-ji in Amagasaki during the Spring Festival. Since the Meiji period every year the temple prepares a little Daruma with a short jacket made from a bleached seaweed (konbu) for people who apply for it.

On the seaweed the name and age of the person and his zodiac animal are written and then this is put up at the Family Shelf of the Gods for daily prayer. The sheet of seaweed is fastened with a belt of an auspicious braided red and white cord (mizuhiki). This Daruma helps to ward off evil and disaster and takes on a cold on your behalf (migawari). He is also called "Daruma who wards off evil" (yakuyoke Daruma 厄よけだるま). When the year is over, you bring him back to the temple for consecration and apply for a new one.

The little Daruma is about 5 cm high and used to be made in Osaka but he is now made in Kyoto and is usually called "Tiny Roly-Poly" (mameagari 豆上がり). His face is painted very simply and his head has a golden dot, therefore he is also called "Gold-headed Daruma" (kinten Daruma 金天だるま).

His existence is also based on a play of words. "To feel happiness" (yoro-kobu) becomes "Yoro-Konbu"; you feel happy about getting better after illness or if your daughter finds a good match.

So the seaweed type called KONBU carries an auspicious meaning and is usually part of a meal at the New Year and other auspicious occasions.
Konbu Daruma, by Gabi Greve

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Worldwide use


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Things found on the way


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HAIKU

浮草や魚すくふたる小菅笠
ukikusa ya uo sukuutaru ko suge-gasa

duckweed--
rescuing a fish scooped up
with a little sedge hat

Issa (Tr. David Lanoue)
http://cat.xula.edu/issa/

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昆布一丈爽やかに漁婦たもとなし
konbu ichijō sawayaka ni gyofu tamoto nashi

ten feet of kelp--
in the freshness, the fisherwoman
has no sleeves

Furutachi Sōjin 古舘曹人

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in aquamarine rock-pools
reflections flicker - are gone
seaweed gently swirls

Part of a rengay by
frances ryan
paul t conneally

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青海苔や石の窪みのわすれ汐
aonori ya iwa no kubomi no wasure-jio

green seaweeds -
some seawater is forgotten
in a dent of the rock

Takai Kitoo 高井几董(たかいきとう, 1741～1789)
(Tr. Gabi Greve)

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Seaweed Haiku by Zhanna P. Rader

She shares with him
her Dulse seaweed - the tint
and the taste of her lips...

Just me in the waves...
swimsuit full
of red seaweeds.

Wading knee-deep -
seaweed wraps
around my legs.

Seaweed Cafe
overlooking the marina -
we're lost in the menu.


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Related words

***** Jelly strips (tokoroten)

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WASHOKU SAIJIKI : Kaisoo, sea vegetables

Back to the Worldkigo Index
http://worldkigodatabase.blogspot.com/

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Nori laver seaweed

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Laver seaweed (nori)

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

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Explanation

laver, sea lettuce, nori　海苔
..... Porphyra tenera

to dry laver, nori hosu 海苔干す
dried laver, hoshinori 干海苔

sweet laver, amanori 甘海苔（あまのり）
laver from Asakusa, Asakusa nori 浅草海苔（あさくさのり）
laver from Kasai, Kasai nori 葛西海苔（かさいのり）

laver sheets to eat, nori hibi 海苔篊（のりひび）

bamboo poles to grow seaweed among, nori soda 海苔粗朶（のりそだ）
floating seaweed, nagarenori 流海苔（ながれのり）
picking up seaweed, hiroi nori拾い海苔（ひろいのり）
board to dry seaweed 海苔砧（のりきぬた）、norisu 海苔簀（のりす）

susabi nori すさび海苔（すさびのり）
Nori from Uppuri Island, uppurui nori 十六島海苔（うっぷるいのり）

boat to harvest laver, noribune 海苔舟

gathering laver, harvesting laver, nori tori 海苔採
harvesting nori seeweeds, nori toru 海苔採る（のりとる）

... ... ...

"rock laver", iwa nori 岩海苔 いわのり
kigo for early spring

..... kaifu nori 海府海苔（かいふのり）
They are picked from the rocks and cliffs by hand when the tide receedes and are quite expensive.


"hair of the sea", ugo 海髪 うご
a kind of red seaweed, igisu
..... ogo おご、ogo nori 江籬（おごのり）、ugo nori うごのり、nagoya なごや


white seaweed (duckweed), shiramo 白藻 しらも
..... tsurushiramo 蔓白藻（つるしらも）、oo ogonori おおおごのり


green seaweed, aonori 青海苔
..... ito aosa いとあおさ、naga aonori 長青海苔（ながあおのり）、sasanori 笹海苔（ささのり）、usuba aonori 薄葉あおのり（うすばあおのり）、hito-e gusa ひとえぐさ


"cherry blossom seaweed" sakuranori 桜海苔 さくらのり
..... mukade nori むかで海苔（むかでのり）、okitsu nori 興津海苔（おきつのり）


"pine seaweed" matsu nori 松海苔 まつのり
..... pine needle seaweed, matsuba nori 松葉海苔（まつばのり）、tenboso てんぼそ


Saga nori 佐賀のり / 佐賀海苔 Saga Nori Laver. seaweed
from the Ariakekai Sea


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regional humanity kigo for the New Year

yukinori, yuki nori　雪海苔　"snow-nori"
also called
hatsu nori　初海苔, or ichiban nori 一番海苔
This is a local kigo about the iwanori from Sado Island and along the coast of Echigo. They are given as an offering to the deity of the New Year on January first.
Even Ryokan has written a poem about this nori.

越の海 野積の裏の 海苔を得ば 懸けて偲ばぬ 月も日もなし
良寛 Ryokan


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Nori (Japanese: 海苔) (Chinese: 海苔; pinyin: haitāi, Korean: kim or gim) is the Japanese name for various edible seaweed species of the red alga Porphyra including most notably P. yezoensis and P. tenera, sometimes called laver. The term nori is also commonly used to refer to the food products created from these "sea vegetables", similar to the Korean gim. Finished products are made by a shredding and rack-drying process that resembles papermaking. Japan, Korea, and China are the current major producers of nori.

Nori is commonly used as a wrap for sushi and onigiri. It is also a common garnish or flavoring in noodle preparations and soups. Nori is most typically toasted prior to consumption ("yaki-nori" in Japanese). A very common and popular secondary product is toasted and flavored nori ("ajitsuke-nori" in Japanese), in which a flavoring mixture (variable, but typically soy sauce, spices and sugar in the Japanese style or sesame oil and salt in the Korean style) is applied in combination with the toasting process. Nori is also eaten by making it into a soy sauce flavored paste noritsukudani (海苔佃煮).

A related product, prepared from the unrelated green algae Monostroma and Enteromorpha, is called aonori (青海苔 literally "blue nori") and is used like herbs on everyday meals like okonomiyaki and yakisoba.

Great source of Iron and Calcium.
©　More in the WIKIPEDIA !
ao-nori

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Asakusa nori 浅草海苔 Nori from Asakusa / Edo





江戸自慢三十六興　品川海苔
Utagawa Toyokuni 3rd 歌川豊国三代

A lady is sitting next to a dinner tray, grilling the Nori for a moment over charcoal on a Hibachi brazier to make them crisp and more tasty.


- quote -
Nori is an indispensable element of any sushi meal. At first glance, the black sheets of dried seaweed may look unappetizing, but nori is a healthy, nutritious sea vegetable. The type called Asakusa nori was once synonymous with nori, but is now fast disappearing.

The primary countries with nori-eating cultures in the world today are Japan, South Korea, and parts of China. In Japan, nori is a handy food item that is either used to wrap balls or rolls of rice or sliced into thin strips and sprinkled over various food items as a condiment. In the past, Westerners unfamiliar with nori were surprised to see Japanese people eating "black paper." But today, nori is widely recognized as a health food derived from the sea, and it can be found on the shelves of most natural food shops and supermarkets in the United States.

When Japanese people hear the word "nori," most conjure up images of Asakusa nori. But the type that is sold today is invariably the type called Susabi nori, as it is almost impossible to find Asakusa nori on the market today.

- - - - - Origins
Nori in Korean is called gim, which grows from spores on underwater rocks and branches of sea plants. According to Chosen shokubutsu-shi (The Flora of Korea) by Korean culinary expert Chun Daesong, nori first entered Japan in the late sixteenth century following a military expedition to Korea by warlord Toyotomi Hideyoshi. Nori was reportedly brought back to Japan, first to Hiroshima and eventually to Edo (present-day Tokyo), after which nori aquaculture began in Tokyo Bay.

Great progress was made in aquaculture techniques following World War II. Nori is harvested much like green tea, with only freshly grown "sprouts" being plucked. Sprouts are soft while young, but they harden as they grow. Harvest periods are very short and yields small if the process is left completely to nature.

Thus a method was developed to prolong the harvest period. Seedlings on nets are lowered into the sea until they grow to around 3 to 4 centimeters. They are then drawn up and preserved in a frozen state. When the nets are lowered into the sea again, the nori starts growing again. This method has more than doubled nori's harvest period.

- - - - - The Disappearance of Asakusa Nori
Nori usually refers to amanori (genus Porphyra), of which the Asakusa variety was once quite common. Most amanori freshly harvested off Japan's coast has a sweet aroma and a faintly sweet taste, giving rise to its name (amanori means "sweet nori"). Most amanori is found along the Pacific coast, in the Seto Inland Sea, and on the northwest shores of Kyushu in the upper intertidal. It is most commonly seen near river mouths, where water tends to have lower salinity.

Asakusa nori is extremely vulnerable to changes in temperature and to seawater contamination and is highly susceptible to disease. It may only be natural, then, that this type gradually disappeared as pollution grew more serious in Japan.

- - - - - Shigemi Koga, an Asakusa Nori Grower
Growing Asakusa nori without acid treatment requires the use of healthy seeds. Shigemi Koga (58) thus frequently visits a fisheries research center that cultivates a type of Asakusa nori called Noguchi in June to check the growth of seedlings. In September he prepares the breeding grounds by inserting metal poles that will hold the nets, and in mid-October, when seawater is around 22 to 23 degrees, he releases the spores. If seawater temperatures rise too high, the seedlings will die. To each net he hand-ties small bags of oyster shells that contain nori filaments. This is a task that continues from early morning to late at night with the help of many colleagues.

- - - - - Preserving Asakusa Nori
There are others in Kyushu's Ariake Bay-where Susabi nori has become the norm-besides Koga who are at least choosing not to cave in to the acid treatment trend in an effort to keep Asakusa nori aquaculture alive.
Read more :
- source : tokyofoundation.org - Shiokawa, Kyoko 2008-


. Asakusa 浅草 district in Edo .
Seaweed Shop of Nakajimaya Heiemon
御膳海苔所 . 中島屋平左衛門

*****************************
Worldwide use

Nori : Rotalgentang


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


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

Matsuo Basho wrote :




衰ひや歯に喰ひ当てし海苔の砂
otoroi ya ha ni kuiateshi nori no suna

getting weak
when a tooth bites down
sand in seaweed
Tr. Reichhold


ebbing strength--
my teeth detect a grain of sand
in the dried seaweed
Tr. Ueda


teeth sensitive to the sand
in salad greens --
I'm getting old
Tr. Hass


feeling decrepit
biting on a bit of sand
in the dried seaweed
Tr. Larry Bole


Written in 1691 元禄4年, Basho age 48.
Suddenly Basho feels old, by just a small incident at the dinner table.
(This hokku has the cut marker YA at the end of line 1.)


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


For his time he wasn't a young man anymore, not old, but the common age of dying was around 50. He didn't need to use oysters to become aroused so he wrote:


牡蠣よりは海苔をば老の売りもせで　
kaki yori wa nori o ba oi no uri mo sede

rather than oysters
it's dried seaweed one should sell
when one is old

Basho has no need for oysters because he is of age, but to stay healthy he ate dried seaweed.

source : Kristjaan Panneman





Written in the spring of 1687 貞亨4年春.
It seems he observend an old man with a shoulder carrying pole, selling oysters, and wondered if the lighter seaweed would not be a better deal.

. . . . .





海苔汁の手際見せけり浅黄椀
nori jiru no tegiwa mise keri asagi wan

he is so skillfull
at serving seaweed soup -
in this laquer bowl l
Tr. Gabi Greve



seaweed soup
shows such skill
in a decorated bowl　
Tr. Reichhold



Written in 1684 貞亨元年.
He visited his disciple Kasuya Chiri 粕谷千里, who lived in Asakusa, Edo, a place famous for its nori even today.
The green norijiru soup was served in a light yellow bowl to make a colorful contrast.


asagiwan 浅葱椀 "blue laquer bowl"
in the translations of Shirane
The bowls are covered with black laquer and then decorated with golden flower and bird design.

More haiku by Basho and details about
. asagiwan 浅葱椀 - Bowls and Haiku .

***** . asagi あさぎ - 浅黄 - 浅葱 hues of light yellow, green and blue .


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


*****************************
Related words

***** Seaweed (kaisoo) Japan

Including laver (nori), kelp (wakame), duckweed (mo) and agar agar (tengusa)

Seaweeds are a daily ingredient in Japanese food.
Seaweeds are sometimes called "sea vegetables".
Sea vegetables are seaweeds used as vegetables.

. .. . . . . . . . . . . . .. BACKUP

kelp, wakame, 若布, 和布
..... Undaria pinnatifida

nigime にぎめ
boat for harvesting kelp, wakamekaribune 若布刈舟

harvesting wakame seeweeds, wakame karu
若布刈る (わかめかる)
wakame toru 若布採る（わかめとる）

drying seeweeds, wakame hosu 若布干す（わかめほす）
drying hijiki seaweed, hijiki hosu ひじき干す（ひじきほす）
harvesting mirume seaweed, mirume karu みるめ刈る（みるめかる）
harvesting arame seaweed, arame karu 荒布刈る（あらめかる）

**********************************
Kigo for SUMMER

gathering agar agar, tengusa tori　天草採り

cutting duckweed, mo kari 藻刈り
late summer

**********************************
Kigo for NEW YEAR

gulf weed, seagrapes, sea grape, hondawara　ほんだわら


Seaweed Daruma , Konbu Daruma 昆布だるま 　

尼崎大覚寺のこんぶ達磨、from Daikaku-ji, Amagasaki 　
Kigo for New Year or Spring at Amagasaki

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WASHOKU : INGREDIENTS


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Japanese - English - Yahoo Dictionaries


Glossary ... Japanisch – Deutsch – English

update December 2010


....................................... AAA

aamondo ... Mandel, almond
abokadoアボカド… Avocado. Avocadobirne
abura ... Fett, Öl.
aburaage, abura-age ... frittierter Tofu. frittierte Tofu-Taschen …deep-fried tofu pouches
aburafu, abura-fu あぶら麩 … frittierter FU (Weizen-Gluten)
aburasoba、abura-soba … “Öl-Nudeln”.
aburazuke kanzume … Büchsen mit Öl, meist Fisch. Tins with oil
aburi ... kurz rösten oder anbraten
aburiyaku ... kurz rösten oder grillen oder anbraten
ae, xyz-ae ... xyz mit Dressing
ahiru no tamago ... Enteneier (ahiru ... Anas platyrhynchos)
ainame ... あいなめ【鮎魚女／鮎並】Ainame. Hexagrammos otakii. fat greenling
aji ... Geschmack

aji 鯵 ..... Rossmakrele #Pferdemakrele #Stachelmakrele. #Makrelenhecht (das ist sanma). Fam. Carangidae. horse mackerel.
. . . maaji, ma-aji 真鯵 Trachurus japonicus, Bastardmakrele, Stöcker. saurel
aji no hiraki ... getrocknete Rossmakrele
. . . akaaji, aka-aji 赤鰺 ... Stachelmakrelen-Art. Decapterus akaadsi or jurroides


ajinomoto … Ajinomoto. .Streuwürze. Würzmittel mit Glutamat.
ajisai-age, ajisai age あじさいあげ ... Gebratene »Hortensie«, with croutons from toasted bread
akagai ... Rote Venusmuschel. Scapharca broughtoni §Anadara broughtoni. ark shell, bloody clam
akai … rot
akaika, aka-ika … Pfeilkalamar. Ommastrephes bartramii
akamai, akagome ... roter Reis, roter Japonica-Reis
... im gegensatz zu . . . sekihan, gekochtem Reis mit roten Azuki-Bohnen

akamatsu ... japanische Rotkiefer. Pinus densiflora
akamugi senretsu … „Farbkräftiger roter Weizen“. Biersorte aus Bieicho, Hokkaido
Akashidako ... Oktopus von Akashi (Kobe)
akategani ... ?“Rotarmige Krabbe“. Chiromantes haematocheir
aka-uni, akauni ... Roter Seeigel. Psudocentrotus depressus
Akita komachi ... „Schönheit von Akita“. Reissorte
aku あく【灰汁】 ... bitterness, harshness, alkalische Lösung aus gekochter Holzasche, Pflanzenlauge, Gerbsäure. lye, limewater
akunuki, aku-nuki ... gründlich wässern, Entlaugen. Entfernen der Bitterkeit .

amadai甘鯛 ... Blauer Ziegelfisch. Lopholatilus chamealeonticeps. horse-head fish; a tilefish
amaebi, ama-ebi, botan-ebi, akaebi ... Botan-Garnele. Pandalus nipponensis. wörtlich : Pfingstrosen-Garnele ?Riesengarnele, ?Eismeergarnele
amago ... Süsswasserfisch あまご【甘子】Oncorhynchus rhodurus
amai ... süß
amakawa „sweet skin“あま‐かわ【甘皮】 … Endocarp, innerste Schicht der Fruchtwand. Bei Bambus und Bohnen-Arten
amanatto ... mit Zucker glasiert, z.B. Bohnen oder Kartoffeln
Ama-no-hashidate ... “Himmelsbrücke”
amanori ... „Süße Nori“. genus Porphyra
amasagi, wakasagi ... Stint. Fisch. kyuuri uo . Smelt
amazake ... süßer Reiswein. (nicht Mirin) mit geringem Alkoholgehalt
amazu ... süßer Essig (mit mirin und Zucker)
ame ... Bonbon
ameni, ame-ni 飴煮 food 「boiled down [candied] in soy sauce and sugar
ame yobare ... gemeinsames Essen von Malz-Sirup §Malzzucker-Sirup
ami アミ ... less then one cm small seafood, mostly ebi. They are boiled sweetly with soy sauce.
amiabura, ami-abura ... Bauchfett vom Schwein, „wie ein Netz“
amimoto ... Netzmeister
amiyaki ... auf dem Rost oder Netz grillen

anago ..... Meeraal-Art. Congriscus megastomus §Astroconger myriaster. blackmouth angler. “Kind der Höhle”. ma-anago, maanago Conger myriaster. In West-Japan “schwarzer Meeraal”, kuro anagoクロアナゴ C. japonicus Bleeker,. conger eel, sea eel.
anago meshi … Meeraal auf Reis. Hiroshima, Miyajima
anchiobi アンチヨビ ... Anchovy, Anchovis. Sardelle, Engraulis japonica (katakuchi iwashi)
anisu ... Anis, aniseed

ankake ...dicke Sauce (aus Pfeilwurzel-Stärke) ev. angedickte Sauce . ? süßsaure Sauce ? Gemuesesauce
... soboro ankake ?soboro-ankake. torisoboro ankake ... angedickte Sauce mit gehacktem Hühnerfleisch

anko, an 餡子 ... süßes Bohnenmus ?Rote Bohnenpaste. ?süße rote Bohnenpaste ??Bohnenpüree. ?DAS An. aus roten Azuki-Bohnen
... siehe auch tsubuan, tsubu-an, grobes süßes Bohnenmus
... koshian, koshi-an, feines süßes Bohnenmus

ankoo ... Seeteufel-Art . Lophiomus setigerus
ankoo nabe ... Seeteufel-Eintopf

annindoofu ... Mandelgelee (chinesischer Nachtisch)
antipasto アンテイパスト ... Antipasto. traditional first course of a formal Italian meal
antore アントレ… entrée, Vorspeise, Zwischengericht
anzen anshin 安全安心 ... food safety and peace of mind

aona 菘菜（あおな） "Grünkraut" ( kind of rapesed アオナ(青菜) in the Manyo-Shu. not a kabura type. suzuna 鈴菜 is another name for this as a kabu turnip.)
aonori ... Aonori. Aonori-Seetang. Aonori-Pulver. grüner Seetang, oft fein geschnitten. Grüne Algen. Enteromorpha linza
aoriika, aori ika ... „Aori-Tintenfisch“. Sepioteuthis lessoniana
aosa … Blaualge石蓴 Ulva pertusa Kjellm.. sea lettuce
aotoogarashi, ao toogarashi … grüner spanischer Pfeffer
aoyagi ... Braune/Glatte Venusmuschel ?Trogmuschel (Art bakagai)
aozakana (ao-sakana) ... lit. "blue fish" "blauer Fisch", Fische mit blauem Rücken

appurupai, appuru pai アップルパイ apple pie

ara あら ... Reste von Fischen ohne Fleisch, meist nur Kopf und Knochen. what is left after the fish has been fileted
ara アラ ... there are three types of fish called ara
arai ... a kind of sashimi. “to wash”
araizu あらいず【洗い酢】 … leftover vinegar after preparing fish or meat with it
arajio, arashio ... grobkörniges Salz
arakezuri … grobe Katsuobushi, grobe Bonitoflocken.
arame … essbare Seegrasart. Eisenia bicyclis.
arare ... Arare, japanische Reiskäcker aus Mochigome-Klebreismehl.
arare ... Kräcker aus Mochigome-Klebreismehl
aru dente アルデンテ ... al dente

asaichi, asa-ichi ... Morgenmarkt
asari ... Japanische Teppichmuschel. §kleine Miesmuscheln. Ruditapes philippinarum. littleneck clam, baby-necked clam
asatsuki … Schnittlauch. Asatsuki-Lauch. Allium schoenoprasum var. foliosum. chives
ashirai あしらい ... to arrange food pleasingly on the plates
ashitaba … Ashitaba-Pflanze. Angelica keiskei
asupara … Spargel. Asparagus
asupikku アスピック ... Aspik, aspic
atsuage, atsu-age … frittierter Tofu in Blockform
atsumejiru集め汁... Suppe mit allerlei Einlagen

awa … Kolbenhirse. Setaria italica.
awabi ... Riesen-Meerohr. ?Abalone. Haliotis giganitea.
awabi noshi … getrocknete Abalonenstreifen. Neujahrsessen
awamori … Hirseschnaps, Okinawa
awasesu … gemischter Reisessig. blended vinegar
ayu ... Ayu. §Süßwasserlachs. Plecoglossus altivelis. family of smelts. sweetfish – ochiayu, ochi-ayu: nach dem Laichen abwärts schwimmender Fisch (art Forelle). Ryūkyū ayu (Plecoglossus altivelis ryukyuensis)
azuki ... Azuki-Bohnen. Rote Bohnen. Vigna angularis
azukigayu ... Reisgrütze mit Azuki-Bohnen



..... BBB

bafununi, bafun uni ... „Pferdeapfel“-Seeigel Hemicentrotus pulcherrimus
baigai ... ?Japanischen Wellhornschnecke . Ostasiatische Meeresschnecke. Babylonia japonica (wrong spelling : Balylonia japonica )
baikingu ...Buffet-Restaurants, bei denen man zum Einheitspreis essen kann, so viel man will
bainiku ばいにく【梅肉】 ... Fruchtfleisch von Salzpflaumen (umeboshi)/ Umeboshi-Paste / (Umeboshi-Fruchtfleisch)/ (Umeboshi-Fleisch) / Fruchtfleisch einer Pflaume; Fruchtfleisch einer Umeboshi; Fruchtfleischpaste einer Umeboshi.


baishi ... „Pflaumenzweige“, Konfekt / Frittiertes Reismehlgebäck in Form eines Pflaumenzweigs . other official new year food :
... Frittiertes Reismehlgebäck in Form eines Pfirsichzweigs (tooshi)
... Frittierter oder gedünsteter Weizenmehlsnack in Form eines Skorpions (kakko)
... Zimt-Weizenmehl/Klebreismehl-Gebäck (keishin)
... Frittierte oder gekochte runde Mehlbällchen (tsuishi)
... Frittierte Klebreismehlkuchen (densei)
... Kräcker aus einer Mischung von Weizen- und Hirsemehl (hichira)
... Kräcker aus einer Mischung von Weizenmehl und geriebenen grünen Sojabohnen in Form eines Säckchens (kankidan)

bakagai ... Trogmuschel. Mactra chinensis

bancha ばんちゃ【番茶】 ... coarse tea. Bancha-Tee. einfacher grüner Tee
banbanji ... Kalter Gurken- und Hühnerfleischsalat
banjan ... Chilisauce, chinesische, für Mabodofu
bannonegi, bannoo negi ... Lauch
banshaku ... abendlicher Reisweintrunk

barako ... Lachsrogen „Kinder im Bauch“.
barazushi ... „Gemischtes Sushi“ aus Okayama. Eine Art chirashizushi.
basashi ... rohes Pferdefleisch – baniku ... Pferdefleisch
batapii, bata pii ... buttered peanuts
bataanattsu sukuasshu ... Butternut-Kürbis. butternut squash バターナッツスクアッシュ. Cucurbita moschat
bataayaki bataa yaki ... in Butter geschwenkt
... Bauchspeck, Frühstücksspeck

benibana ... Färberdistel. Färbersaflor. Carthamus tinctorius
benishooga ... eingelegter roter Ingwer
benizuwaigani ... rote Schneekrabbe. Chionoecetes japonicus　

bentoo, obentoo, o-bentoo, Bentō, o-bentō ... Bento. #Bento-Lunchpaket ?Esspaket ?Bento-Paket #Lunchpaket, #Verpflegungspaket . # Mitnahmeessen . packed box lunch,

bibinba ... Koreanisches Reisgericht. Bibimba
biikyuu gurume ... Gourmet der B-Klasse
biiru ... Bier, beer. nama biiru. Fassbier, Bier vom Fass, draft beer, wird auch in Büchsen geliefert. ragaa biiru ist Lagerbier
... biru ... building
bishoku kurabu美食倶楽部 ... „Klub der Feinschmecker“ von Kitaoji Rosanjin
biwa ... Japanische Mispel. Japanische Wollmispel. Eriobotrya japonica. Loquat

boodara ... getrockneter Schellfisch. Stockfisch
bora ... graugestreifte Meeräsche. Mugil cephalus. striped black mullet
botamochi ... Reiskloß, mit süßem Bohnenmus bedeckt
botan ... Päonie, Pfingstrose. Paeonia suffruticosa .
botan nabe, botannabe ... Wildschwein-Eintopf. „Päonien-Eintopf“, Wildschweinfleisch
botanyaki chikuwa ... „Päonien-Chikuwa“
bottoru kiipu ... bottle keep (in your favorite bar or restaurant)

Buddha ... O-Shaka-Sama ... Gautama Buddha, Begründer des Buddhismus in Indien
buna ... Siebold-Buche. Fagus Sieboldii. beech tree

bunka seikatsu 文化生活... cultured living, eating cultured food
bunkazai ... nationaler Kulturschatz ??geistiges Nationalkulturerbe, ?geistiges Nationalkulturgut (important intangible folk culture property)
burandomai ... Markenreis

buri ..... die Seriola §Gelbschwanz, Grosse Basse, (kleiner Fisch ist hamachi in Kansai, inada in West-Japan.. Seriola quinqueradiata. yellowtail. kanburi “Winter-Gelbschwanz”
burikama … Halsteile des Gelbschwanzes
buri no herazushi … Sushi mit Gelbschwanz-Resten. Tosa

burikko … Eiersack des hatahata Sandfisches. Delikatesse in Akita.
burokkorii ... Broccoli. Brassica oleracea var. italica
buroiraa ブロイラー ... broiler . Brathähnchen
bussan sentaa … lokales “Produkte-Zentrum”

buta ... pig, pork . Schwein
butajiru ... Suppe mit Schweinefleisch
butaman, buta-man, buta man ... buns with pork filling, Teigbällchen mit Schweinefleischfüllung
butaniku no chirinabe ... Eintopf mit Schweinefleisch


..... CCC

cha　茶 ocha, o-cha ... Tea, Tee. Im allgemeinen Grüner Tee. ?Grüntee
chaahan ... gebratener Reis, chinesische Art
chaashuu, chashu ... Schweinebraten in Scheiben
chakin shibori, chakinshibori 茶巾絞り　...　mit einem Tuch geformte Paste)　
chaashuumen ... Nudelsuppe mit Einlage aus gegrilltem Schweinefleisch
chakaiki 茶会記 ... records of the tea ceremony
chanchan yaki ... roasting salmon with vegetables on a hot plate
chankonabe ... Sumo-Ringer-Eintopf ?Eintopf der Sumo-Ringer, ?Sumoringer-Eintopf
chanpon ... Chanpon. Eintopf mit Nudeln, Meeresfrüchten und Gemüse. Champon

charumera チャルメラ portugese charamela. ... flute of a street vendor or yatai

. Sagara tsuchi ningyoo 相良土人形 clay dolls from Sagara .


chasen 茶筌 ... bamboo tea whisk. Teequirl. #Bambusbesen. kleiner Besen aus Bambus
chattizushi, chatti sushi ... Sushi mit Chayote-Kürbis
chawanmushi …gedämpfter Eierstich
cha zen ichimi 茶禅一味 ... tea and meditation are of the same flavour
chazuke, ochazuke ... Schale Reis mit Beilagen und grünem Tee übergossen

chidori sakazuki 千鳥杯, 千鳥の杯　... plover sake cups, flat cups for just one sip
chiikama ... Chikuwa mit Käsefüllung
chiizu ... Käse
chiizu keeki ... Käsekuchen. チーズケーキ cheese cake
chiizu purin ... Käsepudding. cheese pudding
chiizu tonkatsu ... Cordon bleu

chikin チキン ... chicken. toriniku 鶏肉 ... Hühnerfleisch / ?Hähnchenfleisch / ?Hünchenfleisch
chiku 畜... four-legged animals, forbidden for Buddhists to eat
chikutoo ... Zuckerbambus. Saccharum sinense Roxb, Chinsese sugar cane
chikuwa ... Fischpastetenrollen. Chikuwa
chimaki ちまき【粽】 ... rice dumpling wrapped in bamboo leaves. in Bambusblätter gewickelte Reiskuchen
chinmi ... Delikatesse . Nihon sandai no chinmi . drei größten Spezialitäten
chiporo ... Ainuwort für Lachsrogen
chirashizushi ... Sushi-Reis mit aufgestreuten Beilagen. Sushi-Reis mit Auflagen, in der Schüssel serviert. Barazushi in Okayama
chirimenjako 縮緬雑魚 .... getrocknete Shako; getrocknete kleine Fische.
chirinabe, chiri-nabe ... Fischeintopf
chisa チサ ..... チシャ（萵苣・苣 kind of lettuce. Lactuca sativa. ?Japanese parsley
chitose ... „Tausend Jahre“, Süßigkeit aus Kaga
chitose ame ... süße rot-weiße Lutschstange „für tausend Jahre“

choomiryoo ... Gewürz.
chorogi ... Knollenziest. Chinesische Artischoke. Stachys sieboldii.

chuugen, o-chuugen ... Geschenk zur Jahresmitte
chuuka ryoori ... chinesische Gerichte
chuukamen ... chinesische Nudeln
chuuya imo 中夜芋 … “day and night raro”


..... DDD

dachoo no tamago ... Straußeneier
dagashi ... billiges Konfekt

daidokoro kairyoo 台所改良 ... renovating the kitchen (to adjust to modern times)
daifuku, daifukumochi … Mochi-Reiskuchen mit süßem Bohnenmus gefüllt. Daifuku mochi.
daigakuimo, daigaku imo ... Frittierte Süßkartoffel
daikon ... Rettich. Raphanus sativus ??der Daikon
daikonjiru ... Suppe mit Rettich
daimyoo ... Landesfürst, §Regionalfürst. R (dann auch Daimyo).
daioo ... Rhabarber. Rheum officinale.
daizu ... Sojabohne. Glycine max. soybean, soya bean “grosse Bohne” (330)
dama, tama ... eine Portion, z. B. Udonうどん玉

dango 団子 ... Reismehlklößchen ?Reismehl-Bällchen. Kloß. ?Klößchen, ?Bällchen, ? Dango-Nudelklößchen
??Reisbällchen, ?Knödel. Aus besonderem Reismehl oder anderen Mehlsorten. Auch bei Fischbällchen oder Fleischbällchen (niku dango). dumpling
(Im Unterschied zum Onigiri, Reisball, ist DANGO ein Reismehlklößchen ?Reismehl-Bällchen.)
dangojiru, dagojiru だご汁 ... soup with dumplings, they look like Gnocchi. from Oita. Klößchen-Suppe
dangoko だんご粉 ... Dango-Mehlmischung

dashi ... Dashi-Brühe. Dashi-Pulver. ?klare Brühe, einfache Dashi, Kombu-Dashi.
dashimaki tamago ... Dashimaki. Mit Dashi zubereitetes Omelett

datemaki ... gerolltes süßes Omelett mit Fischpaste

demae ... Auslieferung von Essen. ?Lieferservice für Essen
demi gurasu soosu デミグラス･ソース ... Demiglace-Soße (falsch : domigurasu soosu ドミグラスソース)
denbu ... zerfaserter Weißfisch
dengaku ... mit Miso-Paste bestrichene und gegrillte Speisen
densei, tensei ... „Nabelkuchen“, Konfekt für Neujahr.

dobujiru ... Suppe aus Seeteufel-Teilen
doburoku ... trüber Reiswein
don ... Schale Reis mit xzy.
dojoo ... Schmerle. Misgurnus anguillicaudatus. loach
dojoonabe ... Schmerleneintopf
donabe ... irdener Kochtopf
donburi ... Donburi. ,Tiefe Schale mit gekochtem Reis und Beilagen. bowl of rice. - tiefe Schale Reis mit einem Kotelett (katsudon)
donburi yokochoo ... „Gasse der Reisschalen“. Hakodate
donerukebabu "ドネルケバブ" ... Döner, Dönerkebab
donguri ... Eichel. Vom Baum Quercus acutissima
donpikoどんぴこ... Herz des Lachses
doonatsu ... Donut
dorayaki ... Castilla, gefüllt mit süßem Bohnenmus
doria ... eine Art Reisgratin
doresshingu ... Dressing für Salate. sarada doresshingu
doria ... Reiseintopf mit Fisch oder Hühnerfleisch
dotenabe ... „Damm-Eintopf“ . Dotenabe-Eintopf, mit einem Rand aus Sendai-Miso



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