WINTER VEGETABLES and Topics

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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.


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, kabuna 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
. "oil flowers" abura na, aburana 油菜 .
- another name for : na no hana 菜の花, rapeseed blossoms, rapeseed flower

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




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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.


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）



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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.
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


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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


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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




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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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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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Saitama prefecture

[ . BACK to WORLDKIGO TOP . ]
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Saitama prefecture

Saitama Prefecture (埼玉県, Saitama-ken) is a prefecture of Japan located on the island of Honshū. The capital is the city of Saitama.

. . . CLICK here for Photos !

This prefecture is part of the Greater Tokyo Area, and most of Saitama's cities can be described as suburbs of Tokyo, to which floods of residents commute each day.
It is located central-west of the Kanto region, measuring 103 km from east to west and 52 km from north to south.

Most of the land is contained in Chichibu Tama Kai National Park.

Rivers and canals including those developed in the Edo period (17th - 19th centuries) in the east of the prefecture are largely disused following the introduction of motorised land transport. The traces of water transports are found on the Tone River Kumagaya - Chiyoda, Gunma border[8] and on Arakawa River a tourist attraction in Nagatoro, Chichibu District and petroleum tankers from Tokyo Bay to Wakō.
©　More in the WIKIPEDIA !



Kome Mame Project
WASHOKU
Shimosato farm in Ogawa, Yoshinori Kaneko


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Dishes from Saitama 埼玉郷土料理



bentoo 埼玉弁当 lunch boxes with local produce
http://www.pref.saitama.lg.jp/A04/BT00/spnet/zoushin/bento/bento.html



. aonasu, ao-nasu 青なす "green eggplant" 　
Tokigawa town ときがわ町



botan dango ぼたん団子 dango filled with anko sweet bean paste
from Higashi Matsuyama 東松山


Furai フライ "fry", kind of yakisoba
When people say“ fries”in Gyoda town, they do not mean “french fries” but a different kind of fried food with the texture of a crepe.
serii furai ゼリーフライ "Jelly fries" are made of potato and okara bean curd refuse and resemble croquettes.
From Gyoda Town 行田市



gokaboo 五家宝　　（ごかほう) Gokabo, a kind of sweet
"treasure of five families"
mochi are pounded thin to form the inside of the roll. Kinako powder is mixed with mizuame to form the skin. Kinako powder is then sprinkled on the roll.
Made of rice, toasted and ground soybean flour, and malt sugar with glucose and dextrin.
From Kumagaya town
. . . CLICK here for Photos !



Higashi Matsuyama Yakitori 東松山やきとり
"spiced chicken skewers"
from Higashimatsuyama town.
eaten with a very hot spicy miso sauce.
. . . CLICK here for Photos !



Irima
Green tea from Irima 入間茶 Irima cha




. Iwatsuki negi 岩槻葱（いわつきねぎ)
leek from Iwatsuki town




kikuimo, kiku-imo キクイモ　菊芋　
"chrysanthemum potato"
Jerusalem artichoke, girasole
Helianthus tuberosus
Also called the sunroot or sunchoke or earth apple or topinambur.
In Baden-Württemberg, Germany, over 90 percent of the Jerusalem artichoke root is used to produce a spirit called "Topinambur", "Topi" or "Rossler".
It used to be grown in the area around Omiya　大宮, and is lately revived. It has the property to lower blood sugar and is very healthy to eat.



kinton きんとん mashed sweet potatoes
containing sweetened chestnuts




Saiboku Ham サイボクハム
Pig and Pork Museum


sekitan arare せきたんあられ / 石炭あられ rice crackers with charcoal
CLICK here for PHOTOS !


Soka senbei, Sooka senbei 草加せんべい rice crackers from Soka town



toofu raamen とうふラーメン Tofu Ramen soup
from Saitama Town




source : www.pref.saitama.lg.jp


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Things found on the way


Yoshimi Hyakuana 吉見百穴

Literally meaning, "100 holes of Yoshimi," the Yoshimi Hyakuana National Historic Site preserves 219 ancient tombs carved into a soft sandstone hillside between the sixth and seventh centuries.

After the holes were rediscovered in the 1880s, the first Japanese archaeologist to work there believed they had been cave dwellings. However, further research in the 1920s showed they were burial sites.
http://search.japantimes.co.jp/cgi-bin/fv20101212a1.html


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HAIKU and SENRYU



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Related words

***** WASHOKU : Regional Japanese Dishes

***** . Regional Toys from Saitama .


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Shin yasai new vegetables

[ . BACK to WORLDKIGO TOP . ]

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New Types of Vegetables (shin yasai)


shin yasai, shinyasai 新野菜 "new vegetables"

New crossbreeds of vegetables for the modern consumer. Some are bred with the need to haravest the item during the whole year.
Some are bred for their colorful exterior or a special form, others for more vitamin contents or other nutritional properties.

The list also comprizes vegetables that have been introduced to Japan after 1950.

Many new vegetables also come from China, where they have a long tradition, and are used for Chinese food in Japan.



daikon samitto 大根サミット
Radish Summit - Daikon Sumit
In 2005, members of Nagai Town and Utsunomiya University started to work together to introduce new vegetables (shin yasai 新野菜 ). One of them is the chives for mountain ascetics, see below.
http://www.pref.nagano.jp/xtihou/jousyou/daikon/index2.htm


Some of these vegetables are also KIGO.
Please check HERE

WASHOKU :
YASAI . Vegetable SAIJIKI


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New Vegetables 新野菜 ABC


aachishooku アーチチョーク artichoke
Cynara scolymus
Artischocke


aisupuranto, aisu puranto アイスプラント "ice plant" sea fig, chrystal leaf
also called
barafu バラフ Barafu.
Saga prefecture



asukko あすっこ Asukko
"vitamin leaf" and broccoli crossbreed ビタミン菜とブロッコリー . Grown in Shimane.
. . . CLICK here for Photos !




biitsu ビーツ beets, kind of red turnips
... enkasai 火焔菜(かえんさい)
Beta vulgaris
winter vegetable
Rübe, Rande


burokkori ブロッコリー broccoli
Brassica oleracea
Cauliflower and Broccoli and some cross breeds.



chikorii チコリー chicory
kikunigana 菊苦菜 きくにがな "bitter chrysanthemum leaf"
Cichorium intybus
Chicoree. Chicorée oder Schikoree
... torebisu トレビス Italian chicory
kigo for early spring


endaiibu エンダイブ endive
Cichorium endivia. Used for European cuisine. Originated in Ancient Egypt.
Endivie.


esharotto エシャロット echalote, a kind of onion.
Allium cepa.
Mostly used for French cuisine.
. . . CLICK here for Photos !
Schalotte



guriin haato, guriinhaato グリーンハート "green heart"
a kind of tomato. More sour than red tomatoes, with tough flesh.
Rich in vitamin A, B and C.


. WASHOKU
gyoojana 行者菜 Gyojana,
"green chives for mountain ascetics" 　





hanakkori はなっこりー Hanakkori
Chenese leafy vegetable and broccoli crossbreed
サイシン(中国野菜)とブロッコリー
. . . CLICK here for Photos !


howaito serori ホワイトセロリ white cellory
with a less strong tast than real cellory. Has more vitamines than cellory and can be boiled to a soft fiber mash.
. . . CLICK here for Photos !
weisser Sellerie



kairan カイラン野菜 / 介藍 Chinese leafy vegetable
In English, it is called "Chinese kale" チャイニーズケール.
A kind of cabbage or broccoli.
. . . CLICK here for Photos !



kinsai キンサイ Chinese leafy vegetable
Related to the Japanese parseley (seri せり / 芹), dropwort.
. . . CLICK here for Photos !


koosai コウサイ coriander
... shanzai 香菜(シャンツァイ)


koosaitai コウサイタイ Chinese vegetable
related to the Chinese aburana "fat leaves" vegetables
... honshaitai ホンツァイタイ【紅菜薹】
Grown in China since the Tang period. It is quite soft and contains few fibers. It is rather sweet and has an individual fragrance. Eaten as salad, or blanched or in fried vegetable dishes.
. . . CLICK here for Photos !



kuushinsai 空心菜 "empty center vegetable"
a kind of Chinese vegetable like yoosai ヨウサイ(蕹菜) Ipomoea aquatica
The inside of the stem is empty, hence the name. It contains a lot of carotene.
. . . CLICK here for Photos !



maashu マーシュ kind of lettuce
Kind of ominaeshi Patrinia scabiosaefolia Fisch
The leaves have the form of a sheep. Therefore also called "lamb lettuce" ラムレタス.
. . . CLICK here for Photos !


makomotake, makomo take まこもたけ (真菰竹) kind of sugar cane
When eaten raw, it tasts like bamboo shoots. It is rich in fibers and prevents ageing, also low in calories, and good for your diet.
makomo まこも【真菰】 is a kind of wild rice, water oats, Zizania latifolia Turcz.
from Okinawa
. . . CLICK here for Photos !


moroheiya モロヘイヤ molokheiya, Jew's marrow
Corchorus Olitorius
. . . CLICK here for Photos !
Jute



neginira ねぎニラ / ネギニラ Neginira
crossbreed of negi leek and nira Chinese chives.
For Chinese dishes.
. . . CLICK here for Photos !



okahijiki, oka hijiki オカヒジキ (陸鹿尾菜) "land seaweed"
Salsola komarovii Iljin
green vegetable, resembling hijiki algae. Rich in minerals and vitamines and considered very healthy. The sticks are about 6 cm long.
Eaten steamed or blanched, with vinegar and mustard.
. . . CLICK here for Photos !



papurika, piiman ピーマン green sweet pepper bell pepper
Paprika
... anasutashia アナスタシア, "Anastasia", a kind of
fruit piman フルーツピーマン furuutsu piiman from Russia
It has more vitamin C than normal bell pepper.
. . . CLICK here for Photos !


puchiueeru プチヴェール "petit vail" type lettuce
crossbreed from kale and brussle sprouts (keeru to hakyabetsu ケールと芽キャベツ).
it contains a lot of sugar, almost like a fruit.
. . . CLICK here for Photos !



riiki リーキ leek
kind of European leek, seiyoo negi 西洋ネギ.
winter vegetable
. . . CLICK here for Photos !
Lauch, Porree


roketto sarada ロケットサラダ "rocket salad"
leafy vegetable. kind of rucola.
. . . CLICK here for Photos !


rukkora ルッコラ rucola
for salads and on pizza.
. . . CLICK here for Photos !




sarasare reddo さらさらレッド new type of red onion
tasts more pungent than a normal onion
from 栗山町, since 2006
. . . CLICK here for Photos !



saishin 菜心 / サイシン Chinese vegetable
A very healthy vegetable, meaning "the Heart of Vegetables"., Rich in carotene and vitamins B and C. Prevents obesity, and improves the immune system.
. . . CLICK here for Photos !



sunappu endoo スナップエンドウ snap pea
They can be eaten with the pea pot. Originally from America.
. . . CLICK here for Photos !
grüne Erbsen


sutikku seniyooru スティックセニョール "stick senior"
Chinese vegetable, between kairan broccoli and cabbage.
Rich in vitamin C and D and carotene.
. . . CLICK here for Photos !



tsubomina 蕾菜（つぼみな）"sprout vegetable"
It brings the spring to Hakata (Kyushu).
. . . CLICK here for Photos !


tsurumurasaki, tsuru murasaki つるむらさき【蔓紫】
Basella rubra.
"Indian spinach" インドのほうれん草
. . . CLICK here for Photos !
Malabar-Spinat. Basellgewächse
kigo for early autumn


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urui ウルイ Urui
also called
gibooshi ギボウシ（擬宝珠）
Hosta fortunei. A mountain vegetable (sansai)
In Yamagata, the stems are used as a vegetable for many dishes or eaten after blanching and some ponzu dressing added.
It is one of the first wild vegetables that comes out in early spring after the snow has thawed.
ginbo ギンボ is the Yamagata name for this plant.
. . . CLICK here for Photos !
The flower of hosta (gibooshi) is edible.
Edible blossoms, edible flowers (shokuyoo no hana)


kigo for early summer

gibooshi no hana 擬宝珠の花 (ぎぼうしのはな)
hosta flowers
..... giboshi ぎぼし, hana giboshi 花ぎぼし（はなぎぼし




. VEGETABLES IN SUMMER - SAIJIKI

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yaakon ヤーコン Yakon potato
Smallanthus sonchifolius
Has long been pruduced in the Andes mountains of South America. Grown in Japan since about 80 years ago, mostly in Hokkaido.
. . . CLICK here for Photos !



yama wasabi 山わさび white horseradish
Armoracia rusticana
Hokkaido





zukkiini ズッキーニ zucchini, courgette
Cucurbita pepo melopepo
Of the pumpkin family. Low calory vegetable for diet. With a lot of vitamen K, carotin and calium.


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Worldwide use


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Things found on the way


Knorr Cup Soup Shin Yasai no Potage series
Vegetable Soups from Knorr クノール
New Series
. . . CLICK here for Photos !


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. WASHOKU
Dentoo yasai 伝統野菜 Traditional Vegetables
Traditionelle Gemüsesorten　



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HAIKU and SENRYU


new vegetables -
the rusty knife
of my mother

Nakayama Ishino, 2002



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Related words

***** WASHOKU :
YASAI . Vegetable SAIJIKI


. PLANTS - - - the Complete SAIJIKI . 　

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SUMMARY

[ . BACK to WORLDKIGO　　TOP . ]
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SUMMARY


Please use your browser to find a keyword.

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GENERAL INFORMATION ... In our Washoku BLOG

GENERAL INFORMATION ... In our Washoku BLOG

Aemono ... Japanese dressing

Ameyoko あめよこ (アメ横)Cheap shopping alley, from Ueno to Okachimachi
..... Reference: Kappabashi for plastic food


Anecdotes about Japanese Food

Asagohan, asameshi ... Japanese Breakfast

Asaichi, Morning Market (asa ichi, asa-ichi 日本三大朝市) Morgenmarkt


Bamboo, as food or tool in daily life

Bento and Ekiben Lunchpakete und O-Bento am Bahnhof

Bizenyaki, Pottery from Bizen

Bunraku and Joruri 文楽.浄瑠璃 and wasabi


Chanoko, 茶の子　Snack served with tea (cha no ko, o-cha no ko)

Cherry Blossom Time ... some Food Kigo

Chinmi, special delicasies

Chuka Ryori, chuuka ryoori 中華料理 Chinese Food
Chinatown 中華街 in Yokohama, Kobe and Nagasaki

conbini コンビニ / コンビニエンスストア convenience store Combini


Daidokoro 台所　(だいどころ) Japanese Kitchen

Daietto ダイエット Diet and fasting ... the extreme : Sokushinbutsu 即身仏

daigomi 醍醐味 "taste of Daigo" ghee butter

Dango 団子 Dumplings of all kinds
... Tsukimi and MORE dango ...

Danshi Gohan 男子ごはん, 太一×ケンタロウ men are cooking !
. . . bentoo danshi 弁当男子 lunchbox men

Daruma and Food ... LINKS

Dengaku 田楽 dance and food

Donburi　丼 Bowl of rice with topping


Ecotarian Food エコタリアン Slow food, スローフード

Edo no Shokubunka 江戸の食文化 Food Culture of Edo, LINK list

Edo-Vegetables (Edo yasai 江戸伝統野菜)

Edo wazurai 江戸患い "the Illness of Edo"

Ekiben 駅弁 Station Lunch Boxes ABC-Index, Lunchpaket vom Bahnhof

Expo, exhibitions, food fairs and more food news


Famine in spring (shunkyuu) Famine in Japanese History. kikin 飢饉

Fast Food Gourmet ... the Japanese Versionshominha gurume 庶民派グルメ

Food safety in Japan

Fucha ryori, fucha ryoori 普茶料理 Chinese monk quisine of the Obaku sect of Zen

funaryoori 船料理 (ふなりょうり) food served on board a ship or boat

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


Gangu 郷土玩具 Folk Toys
manjuu kui ningyo 饅頭食い人形 doll eating a manju bun

Geemu ゲーム Games and Food yasai karuta 野菜かるた and more

Gyuunyuu 牛乳 and so 蘇（そ） milk products of the Asuka period


Hakubutsukan, 食文化博物館 　 Food Museums and Theme Parks

Hanbaiki 販売機 vending maschines for food

Hanga and Nihonga ... 版画 / 日本画 Japanese Food in Art

Hara hachibu ... eating only 80% of your capacity an Okinawan diet

History of Japanese Food

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

Hooroku 焙烙 / 炮烙 / ホーロク / ほうろくearhten roasting pot and Hooroku Jizo ほうろく地蔵 and a kyogen play, 炮烙割り "smashing pots"

Horegusuri ほれぐすり(惚れ薬, 惚薬) love potion


Italian Food (itarian ryoori イタリアン料理)made in Japan

Juken fuuzu　受験フーズ　 Juken Food for the Examination Hell


Kagurazaka 神楽坂 restaurant district in Tokyo

Kaiseki Ryori, kaiseki ryoori 懐石料理


Kappoo ryoori 割烹料理 Kappo food, a simpler style of Kaiseki Food

Kayu 粥 rice gruel with many kigo

Kazari ... Decoration of table and food 食卓の飾り

kenkoo shokuhin 健康食品 health food Supplements, Macrobiotics

Kitaoji Rosanjin (北大路魯山人) ... and the Japanese Vessels for Food, Utsuwa

Konchu Ryori, konchuu ryoori 昆虫料理 Insects as food

Kusuri
Medicine Day (kusuri no hi)Chinese Medicine as food for your health !

Kyoyasai, kyooyasai 京野菜 vegetables from Kyoto

Kyuushoku 給食 School Lunch Schulspeisung, Schulessen


Language, Japanese and Food


Mandala Food Arrangements (hoshamori, hooshamori 放射盛り)

Manga, Anime and Japanese Food Culture
料理漫画. 料理アニメ. グルメ漫画

Mashiko Pottery, Folk Craft Mashikoyaki, mingei

Matsuri, Festival Food

Menrui ... all kinds of noodles 麺類

Meoto Tableware for Couples
Rice bowls : meotojawan 夫婦茶碗　, chopsticks : meotobashi 夫婦箸, tea cups : meotoguinomi 夫婦ぐい呑み , meoto yunomi 夫婦湯のみ

Modoki ryoori もどき料理 "imitation food" vegetarian dishes. ganmodoki

Mori no megumi Bountiful food from the Forest

Mukimono むきもの Vegetables cut to artistic figures


Nagasaki and the influence of European food

Noren 暖簾store curtains


omocha　おもちゃ　Cooking Toys

Oyatsu お八つ . o-cha-uke 御茶請け afternoon snack


Pan パン bread
toosuto トースト toast

Presents during all seasons


Recycle, Reuse, Re-use Wiederverwendung von Lebensmitteln

Restaurants and Tea stalls (ryooriten, ryokan, chaya, izakaya and more )


Robatayaki ... around the open hearth Kushiyaki, skewers


Sake no Hosomichi 酒のほそ道 "The Narrow Road of Ricewine"
Manga about food, with haiku, by ラズウェル細木 Rozwell Hosoki

Sashimi, Raw Food raw fish, wild boar, horse, pheasant ...


Satoyama 里山 さとやま Local Mountain Region Ecology

seibo, o-seibo, oseiboo 歳暮, o-chugen, ochuugen 中元
Presents during all seasons


Senbei, sembei 煎餅 (せんべい) rice crackers, sweet and salty
shika senbei tobashi, throwing deer senbei, kigo

Settai, O-Settai ... Giving Alms to Henro Pilgrims SETTAI : Henro Pilgrims Culture in Shikoku

Shiro 城 Castle Burgen. and related food items

Shogayaki, ginger roast dishes

Shokuyoo no hana 食用の花 Edible blossoms, edible flowers

Shojin Ryori (shoojin ryoori) 精進料理Vegetarian Temple Food
including
Fucha Ryori (fucha ryoori 普茶料理)

Shopping in Japan Shopping for food

SHUN 旬の物 / 旬の味 Specialities of the Season

Shusse uo 出世魚 "career fish" fish changing the name as they grow

Soups of Japan, an overview

Sushi 寿司　


Tera ... Temple Festivals and Food

Terminology used for Japanese Cooking

Tobeyaki, Tobe pottery

Tools used for Cooking

Tsukemono and how to make them ...　漬物

Tsukiji, the big fish market in Tokyo 築地市場, Tsukiji shijoo

Tsumami, o-tsumami, otsumami 御摘みSnacks with alcohol. Horsd’œuvre.


Umi no sachi, yama no sachi ...
Bountiful food from the sea, bountiful food from the mountains
The Origin.


Waseda Kankyo Juku 早稲田環境塾 Waseda School of Environment

Washoku Sahoo 和食作法 Table manners
Japanese Table Manner　和食作法 Ishimura Kanae 石邨可奈江, Okayama. Grace Finishing School グレースフィニッシングスクール.

Water (nomimizu) Drinking Water of Japan

Western vegetables used in Japan

Whisky, whiskey, uisukii ウイスキー
online reference
Burbon, Whiskey-Soda


Wrapping Paper Art / Food Art


Yakuzen, yaku-zen 薬膳 ( やくぜん) "Eating Medicine" medicinal food dishes and Traditional Chinese Medicine (TCM)
Kanpo, Chinese Medicine as food (kanpo 漢方薬)
kenkoo ryoori 健康料理 food for your health
yakuzen ryoori 薬膳料理 food with medicinal propertirs
yakusoo ryoori 薬草料理 food with medicinal herbs
yakujiki (やくじき)
kusudama 薬玉 クスダマ food with yomogi mugwort Beifuss
Speisen mit Heilkräutern, Medizin-Essen
Speisen als Medizin


Yookai (youkai, yokai) 妖怪 Japanese monsters and food


Zen, Tray, Dinner tray, box tray (hako zen) ...


Family eating from food trays

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INGREDIENTS . ZUTATEN

zairyoo　材料



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

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


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aamondo, アーモンド almonds

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



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


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

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


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

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


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


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

Dashi ... soup stock

Edo-Vegetables (Edo yasai 江戸伝統野菜)

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


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


Gobo, goboo 牛蒡 Burdock root

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


Gyoza no kawa, gyooza 餃子の皮 gyoza dumpling wrappers


haabu 　ハーブ herbs, Gewürzkräuter

Hamaguri, clam shells, venus clams Venusmuscheln

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


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

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


Jidori 地鳥 (じどり) Local Chicken types



Kaiso Sea Vegetables 海草Edible seaweeds, LIST

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

Kanbutsu 乾物 kambutsu dried food items Getrocknete Lebensmittel

Kani 蟹料理 CRAB dishes

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

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

Kanten 寒天 gelatine (mostly from agar agar)

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

Karee カレー　Japanese curry preparations

Katakuriko, Starch 片栗粉. potato starch. Stärkemehl

Katsuobushi, dried bonito shavings 鰹節 , dried bonito flakes

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

Keshi no mi 芥子の実 white poppy seeds

Kikuimo, 菊芋 Heliantus tuberosus. Jerusalem artichoke
Topinambur. Erdbirne

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

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

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

Ko 粉 kona flower

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

Konchu Ryori, konchuu ryoori 昆虫料理 Insects as food

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


Kudamono, fruit ... LIST

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

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

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


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

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

Menrui ... all kinds of noodles 麺類 Nudeln

Mi 実 Berries and Nuts from the forest Nuesse und Beeren

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

Miso paste 味噌

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

Mochi ricecakes, 餅 (もち) rice cakes

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

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


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

Naganegi 葱 (ねぎ) leek, green onions

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

Natto, nattoo 納豆 fermented soy beans

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

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


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


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

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


Rice お米　o-kome

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Sakana ... 魚 FISH of all kinds


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

Sansai 山菜 　Mountain vegetables

Sansho, Sanshoo, Japanese pepper, "Mountain pepper"

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

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


shidashiya 仕出し屋 catering, delivery service

Shiitake 椎茸 shiitake mushrooms
Shiitake Mushrooms as KIGO

Shio ... Salt 　塩 Salz

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

Shiso, beefsteak plant, Perilla 紫蘇

Shooga, Ginger 生姜

Shoyu, Soy Sauce shooyu　醤油

SHUN 旬の物 / 旬の味 Specialities of the Season

Shungiku, garland chrysanthemum 春菊

Soomen, somen noodles 索麺

Su 酢 , komezu, komesu 米酢　rice vinegar


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Tamago 卵　(たまご) egg dishes

Tara 鱈 Cod fish

Tare タレ Sauces and dressings

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

Togarashi, toogarashi 唐辛子 red hot pepper

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

Tsubaki abura 椿油) camellia oil

Tsukemono and how to make them ...　漬物

Udo, Spikenard, Japanese spikenard 独活（うど)

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

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


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

Wasabi, Japanese horseradish わさび、山葵. Wasabia japonica

Wakame 若布 kelp
Seaweed (kaisoo 海草) as kigo


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


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

Yomogi よもぎ　蓬 mugwort
Beifuss, Beifuß


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


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


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WASHOKU :
YASAI . Vegetable SAIJIKI

Seaweed (kaisoo 海草) as kigo

WASHOKU : INGREDIENTS tags


WASHOKU : INGREDIENTS


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COOKING METHODS

The most important methods for preparing food are introduced here.

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


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



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



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

... Namasu dressing 膾 , 鱠, なます


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

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


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


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


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


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


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

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


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


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


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



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


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


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



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

Im Mörser zerreiben


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


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

Dengaku 田楽 dance and food
pieces on skewers with miso paste

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


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




Iru いる (炒る /煎る) roasting, toasting

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


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


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Kiru 切る cutting

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

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

kazaribocho, kazari boochoo 飾り包丁 decorative cutting and slashing

mentori 面取り cutting and leveling edges

rangiri　乱切り chopping into chunks

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

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

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

toofu o kiru, dicing tofu in the hand


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

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

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

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



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

in Dampf kochen

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

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

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


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Onigiri おにぎり rice balls




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

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


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Shiokara ... salty and pugnant pickles 塩辛


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

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



Shogayaki ... Ginger Roast Meat 生姜焼き


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

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



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


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

WASHOKU : Tenpura Tempura dishes

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


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



Tsukimi, with an egg as "moon viewing" decoration



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


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


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

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

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


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




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


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These items are related to DARUMA SAN !



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

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

CHA 茶　The world of TEA and Daruma

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

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

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

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

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

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

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

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


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

Parfait Daruma ..... パフェだるま Food Art

RESTAURANTS . . . More . . . DARUMA Restaurants

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

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

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

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

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

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

Udon Noodles with Daruma 達磨にうどん　ウドン

Vinegar Tasters, The three Vinegar Tasters of Chinese Art

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

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




source : Daruma Food LINKS


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