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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Ishikawa Prefecture

[ . BACK to WORLDKIGO TOP . ]
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Ishikawa (Kaga)


Including Wajima, Noto Peninsula, some islands, including Notojima, Mitsukejima, Hegurajima. Wajima is famous for its laquer ware.
Lackarbeiten aus Wajima.

Ishikawa Prefecture (石川県, Ishikawa-ken) is a prefecture of Japan located in the Chūbu region on Honshū island. The capital is Kanazawa 金沢.

Nō (Noh) was introduced to the area during the rule of the fifth Maeda lord Tsunanori and was refined into the Kaga hosho style.
The tea ceremony arrived in 1666 when Maeda Toshitsune invited Senbiki Soshitsu of urasenke to Kanazawa.
Kutani porcelain (Kutani yaki), bright colored glazes not unlike Chinese porcelain.
Ohi teaware (Ōhi yaki), a pottery style unique to Kanazawa.
Kaga silk (Kaga yūzen), a complicated silk print technique with an intentional rough look (wabi-sabi).
Kanazawa lacquerware (Kanazawa shikki), high quality lacquerware traditionally decorated with gold dust.
Kanazawa gold leaf (Kanazawa haku), a technique of beating gold into wafer-thin sheets.
Kaga mizuhiki, ribbon-like decorations made from glued Japanese paper (washi).
Kaga inlay crafts (Kaga zōgan), a combination of thin flat and thread metal inlays.

©　More in the WIKIPEDIA !

oomichoo ichiba 近江町市場 Omi-cho Market

the old Kaga domain 加賀

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Special dishes from Ishikawa

quote
Since ancient times, the human race has benefited from microorganisms by creating various fermented foods. Japan has internationally well known fermented foods such as soy sauce and miso, sake, dried bonito and natto, but it seems that with its hot, humid summers and cold winters, Ishikawa Prefecture has a climate that is particularly suited to fermentation. And indeed, there are many fermented foods in Ishikawa as well.
see below
Narezushi
Ishiri/Ishiru
Kabura-zushi/Daikon-zushi
Konka-zuke (fish pickled in rice-bran paste)
source : shofu.pref.ishikawa.jp



akashia hachimitsu アカシアはちみつ acacia honey


amaebi 甘えび sweet shrimp
. . . . . gasuebi, gasu-ebi , Echizen amaebi, ama-ebi 越前甘えび / がすえび/ がす海老
Grilled with salt as shioyaki.
. . . CLICK here for Photos !
but
Echizen (越前国, Echizen no kuni) was an old province of Japan, which is today the northern part of Fukui prefecture.


azami no uchimame jiru あざみの打ち豆汁 soup with thistles

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WASHOKU
FU 麩 Wheat glutene preparations 　
breadlike pieces of dried wheat gluten 　
necessary for the Kaga cuisine. sudarebu
Fu-Croutons, aus Weizenmehl.
Enthalten Weizengluten

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fugu no ranso no nukazuke ふぐの卵巣の糠漬け roe of fugu fish ovaries with eggs pickled in ricebran
The ovaries are poisonous. They are first pickled in salt for one year, then in komenuka ricebran from the area for another year, while some iwashi-dashi is poored into the barrels to give it better taste. This dissolves the poison and makes it a delicous topping for rice. Some families keep the proud tradition as a kind of "World Heritage".
. . . CLICK here for Photos !



gori no tsukudani ごりの佃煮 tsukudani of gori fish
Cottus pollux. (kajika). Japanese sculpin
. . . CLICK here for Photos !
Kaulkopf.



hachiku no nimono はちく（淡竹）の煮物
special boiled bamoo dish


hamairi, hamayude, hama-iri 浜いり / 浜ゆで "fish boiled at the beach"
Boiled simply in salt water, but this brings the taste of the fish to ist best.

hawasabi no sennazuke 葉わさびのせんな漬け
pickles with leaf wasabi Japanese horseradish


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ishiri ryoori いしり料理 dishes with a special fish sauce
Ishiri is made from fermented squid liver and salt. This preparation has antioxidant properties and is very healthy.
. . . CLICK here for Photos !

quote
“Ishiri”, or “ishiru”いしる料理, which has been made on the Noto Peninsula since ancient times, is one of Japan’s most well known fish sauces. It is made from squid entrails or sardines. Alternating layers of fish and salt are placed in a barrel, and left to ferment for one to two years. The liquid produced this way is used to flavor soups and boiled dishes. Despite the fact that a lot of salt is used, the flavor is sweeter than it is salty. This is because a lot of amino acid is produced during the fermentation process. The sauce contains balanced amounts of glutamic acid, which produces good flavor, asparaginic acid, which produces acidity, and alanine, which produce sweetness, as well as lysine and arginine, which produce bitterness. All of these elements combine to give the sauce a sophisticated taste. Because it also contains the antioxidant taurine and lowers blood pressure, it is attracting attention as a health food.
source : shofu.pref.ishikawa.jp


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iwashi no tamago no hana sushi いわしの卯の花寿司


jibuni じぶ煮（冶部煮）boiled duck meat
. . . CLICK here for Photos !
The name comes from the sound "jibu jibu", when a different tasty broth is cooked for each ingredient. Preparing with different broths (shitagoshirae) is important.
A special kind of FU is also used, sudarebu　すだれ麩. FU is a kind of gluten croutons, which here in Kaga is of a long rectangular form.
. . . CLICK here for Photos of "sudarebu" !
The final toromi with a bit of wheat flour for the broth is important.
Jibuni is served in a special jibuni wan, laquer bowl, which is rather flat to show the different ingredients.
Another source says there was a samurai Okabe Jibuemon 岡部治右衛門（じぶえもん） who invented this dish.
http://www.ajinomoto.co.jp/recipe/condition/menu/704421.asp
haiku see below
kigo for all winter


kagami mochi 鏡餅 "mirror mochi" for the new year
in red and white, koohaku, for extra good luck
CLICK here for PHOTOS !



Kaga ryoori, Kaga ryori 加賀料理 dishes from Kaga
. . . CLICK here for Photos !
Kaga renkon ryoori 加賀れんこんの料理 with lotus root
Kaga yasai ryoori 加賀野菜料理 vegetable dishes from Kaga
Kaga ryori is also famous for the Kutani plates and pots used. Motenashi no kokoro.
See below for MORE.



kaki no hazushi, sushi 柿の葉ずし sushi with persimmon leaves

kamameshi 釜飯 rice cooked in a kama bowl

kamo no jibusuki 鴨のじぶすき hodgepodge with duck meat

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konka-zuke こんか漬け /こんかづけ fish pickled in rice-bran paste
. . . CLICK here for Photos !
quote
Pickling in rice-bran paste is one of the ways of preserving fish that developed in Japan, an island country with plentiful fish. This dish is made in almost every area on the Japan Sea coast, and it has many different names. In Ishikawa Prefecture it is usually called “konka-zuke”. The fish used include sardines, herring, mackerel and blowfish. The head and entrails of large fish are removed, and the fish are cut into three fillets. Small fish are salted and then pickled in rice-bran paste as they are. Blowfish are soaked in salted water, dried, and then pickled in rice-bran paste. In Ishikawa Prefecture rice malt is often added for flavor.
source : shofu.pref.ishikawa.jp


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korogaki ころ柿 dried persimmons


matsutake　マツタケ / まつたけ/ 松茸 matsutake mushrooms
Tricholoma matsutake
one of the most expensive mushrooms of Japan.
prepared as dobinmushi and other delicacies
. . . CLICK here for Photos !
Kiefernpilz


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narezushi なれ寿司（鮨）
hinezushi
. . . CLICK here for Photos !
quote
“Narezushi” is made by salting fish, pickling it with rice, and then pressing it while it undergoes lactic acid fermentation. It is a food that represents the deep connection between Southeast Asian and Japanese food culture. In the Noto region of Ishikawa it is called “narezushi”. The fish used range from river fish such as dace and sweetfish, to saltwater fish such as horse mackerel, mackerel, hachime, salmon and small sea bream. People in each region use the fish that is most familiar to them. The head and entrails are removed from small fish, and large fish are cut into fillets. After 40–50 days of pickling, the flavor is absorbed, and the bones are soft. In some households vegetables are pickled together with the fish.
source : shofu.pref.ishikawa.jp

http://www.jetro.org/trends/food_recipe.php


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Noto no kaki ryoori 能登のかき料理 oysters from the Noto peninsula


Rusk / 金沢金箔ラスク Kanazawa Kinpaku Rasuku (rusk) bread with cold foil


sazae ryoori さざえ料理 dishes with sazae conches



Suzu Salt 能登すず塩
This mineral-rich sea salt comes from the Japan Sea at the edge of Ishikawa´s Noto peninsula where the people of Suzu have been preparing it by hand for over 500 years. This handcrafted salt has a soft, luxurious flavor, and with its slightly sweet flavor, it is the perfect complement for sashimi, tempura or fried and grilled dishes. Suzu salt is also an excellent addition to soups, dressings and sauces in both western and Japanese preparations.The Japanese government officially recognizes traditionally prepared Suzu salt is as an 'intangible cultural product' of Japan. source : 　www.jetro.org


tai no karamushi 鯛の唐蒸し steamed sea bream
Speciality of Kaga ryoori
. . . CLICK here for Photos !


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Kaga Ryori : （加賀料理）
Kaga cuisine, Küche aus Kaga

The mountains, hills, plains, rivers, lagoons, dunes, Sea of Japan and other sources of abundant nature in its purest form bring their rich ingredients to Kanazawa and her people. They have also, over the centuries, led to the refined sophistication that is the modern day cuisine of Kanazawa.
Kabura-zushi (salted yellowtail sandwiched between turnips), jibu-ni (stewed duck with vegetables) and tai-no-karamushi (steamed sea bream with vegetables) are worthy of special mention but to round off the satisfaction of the palate, the satisfaction of the eyes is oftentimes enhanced as such local dishes are usually served on locally produced Kutani porcelain and lacquerware.
www.att-japan.net

The most famous place is Otomo-Ro, Ootomo roo 大友楼
founded 180 years ago, The Otomo family has been the appointed cook for the Maeda daimyo.
The present owner is Otomo Satoshi 大友佐俊　（おおとも さとし）a direct descendant in the 7th generation.
Satoshi was once been invited to Vienna (Wien) to cook for the descendant of the Habsburg Queen Maria Theresia, Gräfin Camilla Habsburg, on November 2, 2007. He took two of his best cooks and the three produced Kaga Cuisine with the ingredients they could get in Vienna. He took with him a very precious laquer box which the Maeda Daimyo had used on outings. The other dishes were served on the famous AUGARTEN porcelain from the Habsburg Musuem, which lend them for this occasion. They served 11 different dishes, including a desert to go with coffee.
They used the kitchen of the private castle Schloss Seisenegg of friends of the Habsburg family and had to carry all the dishes through the corridors of the castle to the guests in the dining room. Satoshi waited on the guests and explained the Kaga food, which the 3 Europeans (Herr und Frau Seisenegg und Camilla) had to eat with chopsticks.
Kaiserkoch Satoshi Otomo, as he is called in a local German newspaper clip.
加賀百万石の「殿様の料理番」がウィーンの古城でハプスブルク家の子孫に豪華絢爛な料理絵巻で挑む料理
On Japanese TV in a 2 hour special probram.



Jibuni

One of Kanazawa’s signature dishes, Jibuni has been a traditional meal in Ishikawa for generations. In Japan, Jibuni is often prepared at the table while guests drink beer or sake and talk before serving themselves from the communal pot. This is somewhat similar to other hot-pot (nabe) style dishes, but the cooking method is somewhat unconventional even within Japan. Jibuni begins with a starch-battered duck that is chopped, bound, and steamed. This is then added to the seasoned bonito broth along with several regional vegetables and brought to a boil. As with most of Kaga cuisine’s specialty dishes, Jibuni is known for more than its savory and layered flavors and is meant to appeal to the nose and the eyes as well as to the taste buds.


ISHIRI いしり　
. . . CLICK here for Photos !
(see also above)
is a kind of soy sauce made with fish parts 魚醤油 at the Oku Noto peninsula 能登半島 and used for traditional dishes of this area. The liver of surume ika スルメイカ, iwashi sardines caught in the Tsushima Kairyuu 対馬海流 sea current are used. This sauce is also called 「いしる ishiru」、「よしり yoshiri」、「よしる yoshiru」、「塩しり shioshiri」、「塩しる shioshiru」.
And old pronounciatio of the word for fish was YO ヨ or IO いお.
shiri derived from shiru 汁, liquid.
Fish was also called I, as in the place name for the river Itoigawa 糸魚川（イトイガワ）.
In Oku Noto 奥能登地方, vegetable soup is called najiri 菜汁（ナジリ).
In the Noto peninsula, a lot of salt is also produced since olden times.

There is also Ishiri Ponzu.

WASHOKU : Soy Sauce , Sojasoße, Sojasauce 醤油



Kaga vegetables 加賀野菜 Kaga yasai
Vegetables from Ishikawa prefecture

15 types of vegetables have been grown in the area since 1945 and before. They grow in the Kaga plain and have the good water of Mount Hakusan.

aka kabocha 赤かぼちゃ. 赤皮甘栗南瓜 red-skinned pumpkin
Utsugi akagaw amakuri kabocha
打木赤皮甘栗かぼちゃ（うつぎ・あかがわあまぐり‐）
. . . CLICK here for Photos !
roter Hokkaidokürbis aus Kaga

akazuiki 赤ずいき red taro stems
. . . CLICK here for Photos !

Gensuke daikon 源助大根（げんすけだいこん） Big Radish
A special variety grown first by Inoue Gensuke 井上源助.

Gorojima kintoki 五郎島金時 sweet potatos from Gorojima Town
. . . CLICK here for Photos !
It has less fiber than other varieties of Japan and is sweeter. Used to make monburan モンブラン sweet cakes from August to November.

Futazuka karashina 二塚からしな（ふたつか‐）
karashina "mustard leaf" from Futatsuka
Brassica juncea, Senfkraut.

heta murasaki nasu ヘタ紫なす violet eggplants
eggplants, "green to the stem". also called
marunasu 丸なす "round eggplants"


Kaga futo kyuuri 加賀太ぎゅうり（かが・ふと‐）
thick cucumbers from Kaga

Kaga tsurumame 加賀つるまめ green beans
Stangenbohne, Phaseolus vulgaris

Kanazawa ippon futonegi 金沢一本太ねぎ
thick leek from Kanazawa
dickre Lauch aus Kanazawa

Kanazawa shungiku 金沢春菊
Mutterkraut aus Kanazawa. From October to April.
Chrysanthemum coronarium


kinjiso, kinjisoo 金時草（きんじそう)
Gynura bicolor . Kinjisoo-Blattgemuese
It has zigzagshaped leaves and the color of the front is green, where as the backside is a sparkling "kintoki 金時" bright red-violett color. Hence the name, which resembles the kintoki sasage 金時ささげ mame, red-violett beans.
Kinjiso is rich in vitamins a, B1, B2, calium, iron, calcium and others.
. . . CLICK here for Photos !

kuwai くわい arrowhead
Sagittaria trifolia. Pfeilkraut

maruimo, maru-imo, 丸いも round yam root
Dioscorea japonica
„Runde Jamswurzel“

renkon, Kaga renkon 加賀レンコン/ 加賀れんこん
Lotos roots from Kaga
Lotus aus Kaga

satsumaimo , satsuma imo さつまいも sweet potatos

seri セリ, せり, 芹
Brunnenkresse. Japanische Petersilie. Oenanthe javanica

takenoko たけのこ bamboo shoots
From April to May.


Other traditional vegetables

aoshima uri, kata uri 青シマ瓜（かた瓜）
... mino uri みの瓜
... nashi uri, ama uri なし瓜（あま瓜）
gourds

Dentooji satoimo 伝灯寺里芋 sato imo from temple Dentoji

Kaga hakusai 加賀白菜 chinese cabbage from Kaga
Kaga fushinari kyuuri 加賀節成きゅうり（かが・ふしなり‐）
cucumbers from Kaga

Mitani akigyuuri 三谷秋胡瓜（みたに・あきぎゅうり）
autumn cucumbers from Mitani

Tsurugisaki 剣崎辛長なんば

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seafood from Kaga
crabs are eaten from November onward.
zuwaigani, male snow crabs. female crabs, which are half the size, are called "kobakogani" こばこ蟹.
kani no koorayaki 蟹甲羅焼き

buri 鰤 yellowtail
buri daikon ぶり大根 yellowtail with radish
. . . CLICK here for Photos of BURI DAIKON !
buri no tataki 鰤たたき
buri no shioyaki 鰤塩焼き

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kaburazushi, kabura-zushi カブラ寿司, 蕪ずし］
salted yellowtail sandwiched between turnips
The most representative food in winter in Kanazawa. The name is SUSHI, but it is a sort of pickled food and special taste for every home. Thick slices of salted turnips are cut open and a slice of salted yellowtail is sandwiched inbetween. The whole is marinated in rice and rice malt. It is prepared to be eaten about 2 weeks after the preparation, so it can ferment to the proper taste. Essential for the New Year food.
Fermentierte Rüben und Gelbschwanz
. . . CLICK here for Photos !

quote
“Kabura-zushi” and “daikon-zushi” are representative winter foods of the Kaga region of Ishikawa Prefecture, derived from “narezushi” . “Kabura-zushi” is made by cutting turnip into round slices, which are pickled in salt. Salted yellowtail fillets are sandwiched between the pickled turnip slices, and pickled with a mixture of rice and rice malt. “Daikon-zushi” is made from daikon radish and re-hydrated dried herring. The fermentation process is affected by the temperature, and by the amount of pickling salt used, so it is difficult to judge the length of time for pickling. The acidity produced by lactic acid fermentation and the mild sweetness of the rice malt, combined with the flavor of the fish, make this dish popular as an accompaniment to sake.
source : shofu.pref.ishikawa.jp


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Kanazawa no Wagashi 金沢に和菓子
Tea sweets from Kanazawa, Japanese confections

The tea ceremony has old roots in Kanazawa. The expressions of the four seasons are rooted deep with the people. Not only the taste, but the seasonal look of the sweets is attractive. The tradition has been supported by "sweets craftsmen" for a long time. It is part of the culture of Kanazawa.
The tea ceremony and with it the wagashi sweets, has flourished in Kyoto, Matsue (Shimane) and Kanazawa.
The first daimyo, Maeda Toshiie 前田利家 (1538―99）, was a close friend of Hideyoshi and had experienced the tea ceremony with him. His eldest son, Maeda Toshinaga 前田利長 （1562―1614） had studied TEA with the great tea master Sen no Rikyu 千利休. The third daimyo of the Maeda clan, Toshitsune 利常, studied TEA with master Kobori Enshu 小堀遠州 and Sensoosen Sooshitsu 仙叟千宗室（せんそうせんのそうしつ）. The fifth daimyo was also involved in TEA,especially the collection of tea untenils (cha doogu 道茶具).
Therefore even the normal people of the town of Kanazawa learned about tea and its importance in Japanese culture.
Japanese sweets are made with images of seasonal natural features from raw materials, such as rice, red beans and wasanbon sugar from Shikoku.

The first tea sweets were made when Toshiie came to Kanazawa in 1590. Then he appointed a sweet maker for his castle, 堂後屋三郎衛門. Another appointed sweet maker, 樫田吉蔵, was the first to came up with the idea of making sweets in five colors (goshiki namagashi)五色生菓子 in 1600, when princess Tamahime 珠姫 (second daughter of Tokugawa Hidetada) came as bride for his younger brother Toshitsune to Kanazawa.
White riceflower manjuu with sweet bean paste are colored red to represent the rising sun. Brown Sesame cover is the moon behind the clouds. Diamond-shaped manjuu represent the waves of the sea. Yellow grains are the full moon in its splendor. Red bean paste on the outside of a cake represent the land and country side with the farmers.


In 1630 Toshitsune had ordered to make some dry sweets (higashi) rakugan with the decorative inscripton of the name of Chooseiden (choseiden) 長生殿
wirtten by famous calligrafer Kobori Enshu.
They are now one of the three most famous sweets of Japan!
. . . CLICK here for Photos !


The people of Kanazawa were also very pious and there are many temples in town. The sweets of the daimyo were soon used for religious ceremonies too and thus among the common people. Especially rakugan dry sweets, Manjuu and Mochi were favorites.
There are sweets for all seasons and all seasonal religious festivals

tsuji uranai, Fortune Cookies
for the new year fuku-ume 福梅and tsuji uranai 辻占
. . . CLICK here for FUKU UME Photos !
Fuku-ume, the "Auspicious plum" comes as a wafer in red and white. Tee plum blossom is in the family crest of the Maeda clan. This is eaten for the New Year.



for Dolls festival. kinkatoo 金花糖
(forms of fish like tai and koi made of sugar)
„Goldener Blumen-Zucker“


in summer 氷室饅頭 himuro "ice cellar manjuu"
Eaten on the first day of the 7th month (himuro no tsuitachi)
They are of white and red color and eaten with the wish for good health during the following year. Made from barley flower. In Kaga it was custom to open the ice cellars (himuro) on the first day of the 6th month (now June 30). The ice, which was collected in winter from pure wter ponds, was put on carts and transported hastily to the Shogun in Edo.
. . . CLICK here for Photos !

for Star festival. sasagemochi ささげ餅 with beans
. . . CLICK here for Photos !


sweets for all family celebrations
to pray for a save childbirth ころころ団子 korokoro dango
. . . CLICK here for korokoro dango Photos !
to pray for the birth of a boy 杵巻き and kinchaku mochi 巾着餅

for a marriage ceremony 五色生菓子 "raw sweets in five colors"
sweets in five varieties
. . . CLICK here for "Five Colored Sweets" Photos !


sweets for temples and shrines 寺社菓子
sweets for good luck 縁起菓子
. . . CLICK here for "good luck sweets" Photos !

sweets for celebrations 祝い菓子
. . . CLICK here for "celebration sweets" Photos !

sweets for the changing of seasons 四季折々の菓子


chitose 千歳（ちとせ）"Ten thousand years"
This sweet-bean dumpling is wrapped in a dough with rice flour and pink and white sugar, which is transparent, representing the glow of sunrise and snow on Mount Fuji.


Daruma Museum
Fukutoku Senbei 福徳せんべい Lucky Waffles


sugar used for the Kanazawa sweets
wasanbon 和三盆 Japanese sugar from Shikoku
Japanischer Zucker


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Otome no Kanazawa
Book about cafes, sweets and more
(and a Daruma on the cover ! )


source : 乙女の金沢



Online References

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Worldwide use


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Things found on the way


Shichirin 七輪 portable cooking stove
kiridashi shichirin 切り出し七輪 from the Noto peninsula 能登
are cut out of one piece of earth. They come in round or oblong forms for sanma fish.
. . . CLICK here for Photos of Noto Shichirin !


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kigo for early summer

Hyakumangoku Matsuri 金沢百万石まつり
Hyakumangoku Festival
Oyama matsuri 尾山祭（おやままつり）Oyama Shrine Festival
hyakumangoku gyooretsu 百万石行列（ひゃくまんごくぎょうれつ）
hookoku matsuri 封国祭（ほうこくまつり）"land presenting festival"
(Lord Maeda gave land to his retainers to govern.)

June 13 to 15
Main Festival at the shrine Oyama Jinja 尾山神社 .
. . . CLICK here for Photos of the Shrine !



Held on the first Sunday in June in memory of the entry of the daimyo Maeda Toshiie to Kanazawa Castle in 1583.
The main event is the splendid Hakumangoku Gyoretsu, a long procession of people dressed in samurai costumes. The parade walks around the area between Kanazawa Station and Kanazawa Castle Park.
http://www.100mangoku.net/

- quote -
Oyama Shrine (尾山神社, Oyama Jinja) is dedicated to Maeda Toshiie, the first lord of the powerful, local Maeda Clan. The shrine was constructed in 1599 by Toshiie's successor, Maeda Toshinaga on Mount Utatsu. It was later moved to its present location.

Oyama Shrine is known for its unusual gate, which was designed by a Dutch architect, using elements of European and Asian religious themes. While the first story displays a mixture of Japanese and Chinese influence, the upper stories once served as a lighthouse and feature a Dutch style, stained glass window.



The gate originally guarded the entrance to the palace of Kanazawa Castle, and was only later moved to Oyama Shrine. On the shrine grounds stands a statue of Lord Toshiie. There is also a nice strolling garden with ponds and bridges, designed to resemble harps and lutes.
- source : japan-guide.com -

- Homepage of the shrine
金沢市尾山町11-1
- source : oyama-jinja.or.jp -


. Kanazawa no kachi kabuto 金沢のかち兜 / 勝兜 winning helmet .
in memory of the entry of the daimyo Maeda Toshiie to Kanazawa Castle in 1583.

. WKD : Saijiki for Festivals and Ceremonies

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HAIKU

反古凧や隣は前田加賀守
hogo-dako ya tonari wa Maeda Kaga no Kami

kite from waste paper -
and right next to it the kite
of Lord Maeda from Kaga

Kobayashi Issa 小林一茶



Haiga by source : Nakamura Sakuo

- - - - -

夕立と加賀もぱっぱと飛にけり
yuudachi to kaga mo pappa to tobi ni keri

the cloudburst
and the Kaga messengers
flew right by
Tr. Chris Drake

This hokku was written in the 6th month (July) of 1815, when Issa was in his hometown or traveling around to nearby towns to see students. Since his hometown and many other nearby towns were located on the main post road connecting Edo in the east with northern provinces on the Japan Sea coast, much traffic and mail between Edo and the west coast of Honshu passed through them.

In the present hokku a cloudburst soaks the post road and the area around it, but it is a small storm apparently consisting of a single cloud, and it quickly moves on. Around the same time, a group of official fast couriers (hikyaku 飛脚, lit. "flying legs") from the big Kaga domain (Kaga no Chiyo's home) on the Japan Sea pass through on their way to Edo. Since it is the hot 6th month (July), they are probably the famous Kaga express couriers carrying a large, thick container full of carefully wrapped and preserved ice from the Kaga mountains that will be delivered to the Edo mansion of the daimyo lord of Kaga, where some of it will be eaten as a kind of sherbet. The best pieces of ice will of course be presented to the shogun and his advisors. The jogging couriers work in teams that change at various stations, and they carry the container day and night, delivering the ice to Edo before it melts. If they went through the town where Issa is at the same time as the downpour, they no doubt kept walking quickly or jogging right through the rain, with one man warning the villagers not to stand in the way, and if they arrived after the rain, when more people were walking on the road, one of the group no doubt roughly ordered everyone on the road to step back so the messengers could pass through at top speed.

The time of the hokku seems to be shortly after both the cloudburst and the express couriers have quickly passed through. By pointing to a parallel between the fast-moving storm cloud and the flying feet of the fast couriers, Issa may well be suggesting that the way the arrogant couriers storm through the town as if it were nothing but a hindrance to them expresses the basic attitude of the corrupt, luxury-loving samurai ruling class toward lowly commoners, an attitude that in some ways is similar to the damage that can be done by hard rainstorms. Luckily, on this day, both storms seem to have been short and passed through quickly.

I follow the suggestion of Maruyama Kazuhiko (Seventh Diary 2.147) that Kaga in the second line may refer to Kaga domain express messengers. The rough, blunt use of only Kaga (something like "that Kaga bunch") makes it a bit difficult to see a reference here to the daimyo lord of Kaga, since Issa normally refers to him as a lord, using "Kaga-dono," "Kaga no kami," or "Maeda Kaga no kami." Moreover, the Kaga domain was one of the richest in Japan, and Kaga lords sought to glorify themselves by making large, spectacular processions whenever they had to travel to Edo. Their long processions usually included 3,000-4,000 men, and their movements were grave, deliberate, formal and unlikely to impress onlookers as "flying." In such processions, the daimyo lord himself rode unseen in a large weatherproof palanquin and wouldn't have been affected by mere rainstorms unless he had to get out of the palanquin. On the other hand, the "flying feet" of the fast ice couriers and their condescending attitude make a clear parallel with the short downpour.

Maruyama reads the calligraphy for the verb in the third line as tobi- (飛), to fly, not as sugi- (過), to pass by, so he finds no calligraphy mistake by Issa here that needs to be corrected. In informal calligraphy both characters can look very similar.


source :　chasukechan/nk
加賀藩の将軍家献上のお氷さまの駕籠行列

The picture shows a group of fast-walking Kaga express couriers carrying a double-walled container of specially wrapped Kaga ice to Edo in the middle of the night in summer. The man in the lead carries a torch.

Chris Drake

. Kobayashi Issa 小林一茶 in Edo .


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じぶ煮椀鴨と豆腐が寄り添へる　　　　　
jibuni wan kamo to toofu ga yori-soreu

a bowl of jibuni ...
duck and tofu
side by side

Satake San　佐竹絋栄


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朱の椀の両手に温きじぶ煮かな　　　
shu no wan no ryoote ni atataki jibuni kana

a red laquer bowl
keeps both my hands warm ...
aaa, this jibuni

Sakura Toshiko 桜敏子

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Related words

***** WASHOKU : Regional Japanese Dishes
lotus
***** . Folk Toys from Ishikawa Ishikawa Folk Art - 石川県 .

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.......... JJJ

jagaimo, jaga-imo ... Kartoffel (Danshaku und May Queen) Solanum tuberosum
jajamen ... Jajamen. Nudelgericht aus Morioka.
janjanyaki ... Braten von Lachs auf der heißen Eiesnplatte

jibachiyaki ... gegrillte Larven der Erdwespe
jibuni冶部煮... Jibuni. Wildente mit Gemüse gekocht, aus Kanazawa
jidai ... xzy-Zeit !
jidori ... lokale Hühnerarten
jigoku mushi ... „Dämpfen in der Hölle“. Für Hühner und andere Zutaten aus Oita
jigokumushi gama ...Dampfgarer

jingisukaan nabe, Genghis Khan nabe, ... Dschingis Khan-Grillgericht, Eintopf mit Hammelfleisch
jizaikagi ... Kesselhaken

Joomon jidai ... Jomon-Zeit. ?Jungsteinzeit
... joomon 縄文 Schnurmuster; Strohschnurmuster #Schnurabdruckdekor

jooyanabe ... „Eintopf für jeden Abend“ "hodgepodge for each evening"
joshinko ... Mehl aus Uruchi-Reis 上新粉

junmaishu ... Reiner Reiswein, ohne Zusatz von Alkohol oder Zucker
junmaisu ... Reiner Reisessig, pure rice vinegar
jure ジュレ ... jelly . from the French: gelee



................................................ KKKK

..... KAKAKA

kaa カー　... spice from south-east asia. sold raw, dry or frozen.
kabayaki かばやき【蒲焼き】 ... grilled or broiled eel. gebratener Aal
kabocha ... Kürbis. Gartenkürbis. Cucurbita moschata
kabocha taikai ... „Fest der großen Kürbise“ auf Shoodoshima
kabosu ... Kabosu-Zitrusfrucht. Citrus sphaerocarpa.
kabu ... Mairübchen §Rüben, scheint das gleiche wie kabura zu sein.
kabura ... Rübe, Brassica campestris var. rapa
kaburazushi ... Fermentierte Rüben und Gelbschwanz
kaerichirimen, kaeri-chirimen かえりちりめん ... kind of small, dried fish (shirasu boshi)
kaeshi, okaeshi … Gegengeschenk
kagamimochi … „Neujahrs-Mochi“. rundes Mochi. „Spiegel-Mochi“. kazarimochi ... Dekorations-Mochi. Neujahrsdekoration.
kagen jooyu, kagenzu　加減醤油　加減酢 ... tpye of mixes soy sauce / vinegar. can be mixed with ricewine or dashi.

kaibashira かいばしら【貝柱】 ... adductor muscle in a shellfish. Muschelband (der Jakobsmuschel). sold dry or in cans.
kaienupeppe カイエヌペッパ ... cayenne pepper
kaiseki ryoori ... Kleine Mahlzeit vor der Teezeremonie懐石
kaiseki ryoori ... Kaiseki-Cuisine. Festliche Mahlzeit. 会席料理
kaisendonburi, kaisen donburi ... Schale Reis mit gemischten Meeresfrüchten 海鮮どんぶり
kaishiki かいしき　... white paper to place food on. in olden times, sasa leaves were used.
kaisho　会所　... place to come for eating a formal kaiseki meal (example: Golden Pavillion)
kaisoo ... Seegras. 海草 seaweed
kaitoo 解凍　... thaw, defrost. auftauen
kaitooge ... Eier des Kraken海藤花（かいとうげ）
kaiware daikon ... Rettichsprossen (vom weißen Rettich), see kaiwari.
kaiwarena ... Samensprossen
kaiwari 貝割り　... tool to open shells
kaiwarina 貝割り菜 (kaiwarena) ... frisch gesprossenes Gemüse, radish or beans. also kaiware.
kaiyaki … Muscheln in der Schale gegrillt
kajika ... Kaulkopf (Spinnenfisch). Cottus kazika
kajikibashi ... Essstäbchen für Wildfleisch

kaki, magaki ... Fam. Pazifische Felsenaustern (Meresfrüchte). Fam. Crassostrea – gemeine Pazifische Felsenauster : magaki, Crassostrea gigas ist Pacific cupped oyster, pacific giant oyster (Pazifische Riesen-Felsenauster, iwagaki,Crassostrea nippona. Oysters)
kaki, kaki no ki ... Persimone (Früchte), Sharonfrucht. Diospyros kaki. Persimmon, Sharon Fruit (bitter kaki variety prepared for eating)
kakiage, kaki age ... Kakiage. geschnitzeltes Tenpura mit geschnittenen Muscheln, Krabben und Gemüse.
kakigoori ... Raspeleis §Geraspeltes Eis. ?Kratzeis
kaki no dotenabe ... Austern-Dotenabe-Eintopf
kaki no tane ... Arare in der Form von Persimonen-Samen
kakitamajiru かきたまじる / 掻き卵汁 ... soup with beaten egg
kakko ... „Skorpion-Snack“. Konfekt aus China. 餲餬
kakuni 角煮　... das Kakuni, in Würfel geschnittenes x. diced pork.
kakushiaji かくしあじ【隠し味】 ... Geschmacksverfeinerung
kakuterusoosu カクテルソース ... cocktail sauce

kama ... Breitblättriger Rohrkolben. Typha latifolia.
kamaboko ... Fischpastete. (Fischkuchen)
kamameshi ... Reis und Beilagen im gleichen Topf gekocht
kamasu 梭魚 (かます) ... Roter Barrakuda §Edelhecht . Sphyraena pinguis . yamato kamasu : Sphyraena japonica … red barracuda
kaminariika, kaminari ika ... „Donner-Tintenfisch“. mongo-ika für Sushi. Sepia lycidas. kobu-ika

kanagushi 金ぐし　... metal skewer
kanappe カナッペ ... cannape. Kanapee, Cocktailhappen
kanbaikoo 寒梅粉 ... mochigome-Klebreismehl, in der Zeit gemacht, wenn die „Pflaumen im Kalten“ blühen. kanbai
kanbiiru ... Bier in Dosen, Büchsenbier
kanbutsu ... getrocknete Lebensmittel
kancha ... „Tee aus der kalten Jahreszeit“, Tokushima
kaneroni カネロニ　... cannelloni

kani ... Krebs. ?Krabbe. Fam. Brachyura ... siehe Untergruppen mit Eigennamen
kanikama / kanifuumi kamaboko かに風味かまぼこ... Kamaboko aus Krabbenfleisch
kanikurokke ... Krabben-Kroketten
kanimiso ... Paste aus Krabbeneingeweiden
kanitama ... Omlett mit Krabbenfleisch, chinesische Art
kanizoosui ... Angedickte Reissuppe mit Krabbenfleisch. rice porridge

kankidan, danki ... „Freuden-Kräcker“. Neujahrskonfekt.
kankoro ... Mehl aus Süßkartoffeln. Shoodoshima
kankoro soba ... Kankoro-Nudeln.
kanpachi ... Gelbschwanzstachelmakrele §Bastard-Makrele (Ersatz: Meeräsche oder Knurrhahn) Seriola dumerili. greater amberjack
kanpo ... chinesische Medizin
kanpyoo ... getrocknete Kürbisstreifen. von Lagenaria siceraria var. hispida
kanraku ... Käse. 乾酪
kanroni ... in angesüßter Soyasauce gekochtes
kansaba 寒サバ ... „Makrele im Kalten“
kansui ... alkalische Lösung, für die Ramen-Nudelherstellung
kantamago ... im Winter gelegte Hühnereier
kanten ... Agar-Agar. aus Tengusa. Gelidium amansii
kanzoo甘草 ... Süßholz, Lakrize. Glycyrrhiza uralensis und G.glabra
kanzoo萱草 ... Taglilie. Hemerocallis fulva

kaoyaapin カオヤーピン / 烤鴨餅... chinese food, kind of crepe, to wrap pecking duck and others.

kappamaki ... „Gurken-Rolle für einen Wasserkobold“ Sushiart

kappoo 割烹（かっぽう） ... "Geschnittenes und Gekochtes" . Lebensmittel zubereiten. kappyo ryoori Traditionelles Japanisches Essen.

kara-age, karaage ... ohne marinieren Frittiertes, nur in katakuriko oder Mehl gewendet . Tatsuta.age, tatsutaage mariniert in Sojasauce und Mirin, dann nur katakuriko.
karashi ... Japanischer Senf. scharf
karashi mentaiko ... Alaska-Seelachsrogen, scharf
karashina ... Senfkraut. Brassica juncea
karasumi ... getrockneter Rogen der Meeräsche
karayaki ... Meeresfrüchte in der Schale gegrillt
karee ... der Curry (als Gewürz), das Curry (als Gericht)
karee pan ... Curry in Brotteig
karei ... Kliesche. Limanda limanda §Seriola dumerili. dab
karei鰈 ... Flunder. Platichtichthys flesus. flounder
karei, magarei ... §Seezunge (Scholle, Plattfisch). Pleuronectes herzensteini
karifurawaa ... Blumenkohl. Brassica oleracea var. botrytis.
karubi … Koreanische Speise. Rinderrippen in Sauce mariniert für yakiniku. Calbie, galbi in Korean.

kasago笠子... Skorpionsfisch-Art. Sebastiscus marmoratus. false kelpfish. sebastinae sind Stachelköpfe
kasairui かさいるい【花菜類】 ... fruits and vegetables. Früchte und Gemüse
kashi no mi ... Eichel. Von der Eiche Quercus glauca.
kashoo 花椒　... kind of chinese mountain pepper
kashooen 花椒塩 ... salt with Chinese mountain pepper
kashuunatsu カシューナツ / カシューナッツ ... cashew nuts
kasu かす【滓／糟／粕】 ... lees, dregs grounds. Treber, Bodensatz, Rückstand
kasujiru 　粕汁 ... soup with sake lees
kassuree カッスレー ... cassoulet
kasuzuke 粕漬け ... pickled with sake lees
kasutaado ... Vanillepudding, Vanillesauce. custard
kasutera ... Castella. Castilian cake. Biskuitkuchen. Spanischer Kastenkuchen. Kastella.

katakuchi iwashi ... Anchovis. Sardelle. Anchovy. Engraulis japonica
katakuriko かたくりこ【片栗粉】 ..... Hundsveilchen-Stärke . #Stärkemehl (aus Hundsveilchen) Erythronium japonicum
kataniku, kataroosu　肩肉　 ... Fleisch von der Schulter
katei ryoori ... Hausmannskost
katorari カトラー　... cutlery. Besteck
katoruepisu, katoru episu カトルエピス ... quatre epice, quatre espices. mixed spices

katsu ... Kotelette ?Schnitzel ?Schweineschnitzel / auch "fight to win"
katsuretsu　カツレツ ... cutlet. Kotelette
katsudon ... Reis mit Schnitzel
katsukaree, Katsu karē ... Schnitzel mit Currysauce ?Kotelette mit Currysauce

katsuo ... Bonito-Thunfisch. . Echter Bonito ??Bonito / Blaufisch (Thunfischart) . Katsuwonus pelamis. skipjack tuna
katsuobushi ... Katsuobushi.
There are two different things
the hard pieces Katsuobushi ?Katsuobushi-Stücke and
the small light flakes, Katsuobushi-Flocken ? Katsuobushi-Späne 鰹節 (kezurikatsuo ?Bonitospäne ?Bonitoflocken) .
katsuo no tataki ... Bonito-Sushi ?Katsuo-Sushi mit gehackten Frühlingszwiebeln und Knoblauch (scharf angebratener Bonito)

katteeji chiizu カッテージチーズ ... cottage cheese. Hüttenkäse, körniger Schichtkäse

kawaebi, kawa-ebi ... Flußgarnele. Macrobrachium nipponense
kawahagi ... Segelfeilenfisch §Feilenfisch Stephanolepis cirrhifer. thread-sail filefish
kawakani, sawagani ... Flußkrabbe, Flusskrabbe. Geothelphusa dehaani. Japanische Süßwasserkrabbe
kayaki ... weiße Nanbu-Waffeln für die Suppe. nanbu senbei
kayu, o-kayu, okayu ... Reissuppe. Reisgrütze (nicht Reisbrei). shirakayu白粥 . weisse Reissuppe
kazunoko, kazu no ko かずのこ【数の子】 ... herring roe. Heringsrogen. „Unzählbare Kinder“.


.......... KEKEKE

kegani ... Haarkrabbe. Kegani-Krabbe. Haarkrabben (haarige Krabbe). Erimacrus isenbeckii. hairy crab. 大栗蟹 ookurigani, Esskastanienkrabbe
keishin ... Zimtgebäck.
keihan鶏飯（けいはん）... Reis mit Hühnchen
kenboo ... good mother. ryoosai kenboo 良妻賢母 good wife and wise mother
kengyo 献魚 ... Fisch als Opfergabe
kenzakiika, kenzaki ika, kensaki ika ... Schwertspitzen-Kalmar. § Schwertspitzen-Tintenfisch. Loligo edulis
keshoojio ... „Salz-Makeup“ für Grillfische, auf Schwanz und Flossen.

.......... KIKIKI

kibi ... Hirse. Panicum miliaceum.
kibidango, kibi dango … Hirsekloß, Hirseklößchen, Hirsebällchen黍団子 millet dumplings ... mit mochikibi. Mischung aus ca. 60% Mochigome und 40% Hirse
kibimochi ... Mochi aus Hirsemehl.
kibinago黍女子、黍魚子、吉備女子、吉備奈仔... „Blaue Sprotte“. Spratelloides gracilis. Silver-stripe round herring, Slender sprat
kichiji ... Fisch. Sebastolobus macrochir. Art „kasago“.
kihada黄肌、木肌... Gelbflossen-Thunfisch. §Gelbflossen-Thun.. Thunnus albacares. yellowfin tuna
kiji ... Fasan Phasianus colchicus tohkaidi
kijooyu udon ... udon mit Sojasauce生醤油（きじょうゆ）
kikurage ... „Quallen der Bäume“. Holunderschwamm. Auricularia auricula
kikuza きくざ【菊座】 ... "Chrysanthemensitz", japanische Kürbisart. Kikuza Squash. Cucurbita moschata

kimchi ... Kimchi, kimchee, Korean kimchee
kimi ... Eigelb
kimiyaki ... Braten mit einem Eigelb. auch oogonyaki, Gold-Gebratenes.

kin 禽 ... two-legged animals, birds to be eaten
kinako きなこ【黄な粉】 ... soybean flour. Sojabohnenmehl. „Gelbes Mehl“. gedörrtes Sojabohnenmehl
kinkatoo ... „Goldener Blumen-Zucker“, Süßigkeit aus Kanazawa
kinmedai金目鯛... Kinmedai. Centroberyx druzhinini 金目鯛 §Südlicher Kaiserbarsch. §Beryx splendens. - Golden Eye snapper. alfonsino
kinjisoo ... 金時草 … Kinjiso. Blattgemüse aus Kanazawa. Gynura bicolor
kinpira ... Schwarzwurzel gekocht in Sojasauce und Sesamöl
kinoko, ki no ko ... Pilze (allgemeine Bezeichnung)
kinomi, ki no mi ... Nüsse
kintoki mame ... Kintoki-Bohnen. Phaseolus vulgaris. large adzuki beans
kinton ... Kinton-Brei. Aus Süßkartoffeln oder Esskastanien oder Bohnen.
kinugoshidoofu ... Seiden-Tofu #Seidentofu. Durch ein Seidensieb passierter Tofu
kinusaya ... Zuckererbse, Zuckererbsenschote. Fam. Leguminosae

kirimugi ... „geschnittener Weizen“, Name für Nudeln in der Kamakurazeit

kiritanpo ... Gerösteter Reis am Stab . das Kiritampo, ?gegrillter Kiritanpo-Reis, Reisrolle (?Kiritanpo $Fischrolle)

kiru 切る ... cutting food. xxxkiri, xxxgiri ... see extra entry.
kisago ... Strandschnecke. Umbonium costatum
kisaminegi ... fein geschnittener Lauch
kinshi tamago ... „Goldfaden-Ei“. Dünnes Omelett, in feine Streifen geschnitten
kishimen ... Bandnudeln aus Nagoya. Weizennudeln
kisu ... Japanischer Sillago. §Sillago (Sillago japonica §Sillaginidae, Weißlinge) . japanese whiting
kitamaebune ... Schiff der nördlichen Handelsrute
kitsune ... Fuchs. Inari ist die Fuchsgottheit.
kitsune udon, kitsune soba ... mit Abura-Age, der Lieblingsspeise des Fuchses: Udon-Nudelsuppe mit einem Fuchs“ „Buchweizen-Nudelsuppe mit einem Fuchs“


.......... KOKOKO

kobumaki, konbumaki ... Kombu-Rollen
kochi, magochi鯒 ... Indischer Plattkopf §Plattkopf (Fisch) Platycephalus indicus $Platycephalus sp. Bartail flathat
kochi ... Entenschnabel-Plattkopf. Bembrops anatirostris. duckbill flathat
kochi … Indischer Plattkopf, Platycephalus indicus, bartail flathat
kogomi ... Straußenfarn. Matteuccia struthiopteris. oistrich fern
kohada/ shinko ... Gefleckter Pazifikhering §Alse/Maifisch. Konosirus punctatus. dotted gizzard shad
Kojiki ... älteste Geschichtschronik, 8. Jhd.
kokemomo ... Preiselbeere
kokemushi 苔蒸し… moss simmering
kokuminshoku 国民食 ... national dish
kokumotsu ... Getreide
kokusan 国産 ... domesitcally produced food, Japanese food source
komatsuna ..... Senfspinat #Das Komatsuna (Brassica rapa var. perviridis) spinach mustard
kome ... Reis auf dem Feld. Oryza sativa var. japonica, short-grain rice
komesu, yonezu … Reisessig
komochi ... „mit Kindern“ weibliche Fische
komodoofu, komo toofu コモドウフ tofu wrapped in a straw coever
komugi ... Weizen. Triticum aestivum. komugiko ... wheat flour

konbini コンビニ ... Konbini. ?Kombini / convenience store, Selbstbedienungsladen. Conbini

konbu ... Kombu (DAS Kombu). ?Kombu-Seetang ?Konbu. ?Riementang. ?Braunalge.. Laminaria japonica. Laminaria saccharina. Royal or Sweet Kombu. Sea spaghetti (Himanthalia elongata).
konbumaki ... Kombu-Rollen ?Konbu-Rollen

kondate 献立 ... menu, Menü. Zusammenstellung der Speisen für eine Mahlzeit
konebachi ... Knetschale. Für Soba und Udon

konnyakuimo, konnyaku imo ... Konjak. Konjakknolle ?Konnyaku-Knolle. #Konjakwurzel . Amorphophallus konjac. Wunderwurzel Glucomannan. auch Teufelszunge oder Tränenbaum
konnyaku ... Konjak. #?Konnyaku #Konjac – ito-konnyaku ... Faden-Konjak #Faden-Konnyaku. gelatineartige Masse aus Aronstabknollen. Amorphophallus konjac. nama-imo konnyaku, roher Konjak (direkt aus Knollen zubereitet)
konnyaku ko .. 蒟蒻粉.. Konjakmehl. #Konjacmehl. Konjak-Extrakt. Ein Verdickungsmittel
... ita-konnyaku ... Konjak im Block
... shirataki ... Konjak-Glasnudeln
... konnyakudama ... Konjak-Knolle

konomiyaki ... siehe Okonomiyaki
konowata ... gesalzene Eingeweide der Seegurke
konpeitoo ... sugar candy. Konfekt. 金平糖; 金米糖. vom portugiesischen confeito. also aruheitoo 有平糖
konsome karyuu ... Brühe-Granulat §granulierte Brühe
konton ... Teigtaschen mit Fleischbällchen und Gemüse

koogen yasai ... Gemüse der Hochebenen
kooika, koo ika ... Tintenfisch. Sepia esculenta甲烏賊
kooji ... Hefe. Kooji-Pilzkultur. Reis-Kooji, kome kooji, Aspergillus oryzae 米麹. - mugi-kooji Weizen-Kooji. mamekooji, Bohnen-Kooji-Pilzkultur (Aspergillus hatcho)
koon コーン... Mais / Babymaiskolben. (tomorokoshi, corn)

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


koonfureeku ... Cornflakes

Autumn sunrise---
the smell of
cornflakes

Fred Masarani
Autumn 2012

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


koo no mono 香の物 ... pickles
Koorai ninjin 高麗人参... Koreanischer Ginseng. Panax ginseng
koppepan ... süßes Hefebrötchen
korokke ... Krokette
koshiabura, koshi-abura ... „Koshi-Abura-Sprossen“. Acanthopanax sciadophylloides (Fam. der Aralien)
kowa, okowa, kowameshi ... Mochi-Klebreis mit roten Bohnen
kowaii, kowameshi 強飯 ... hard boiled rice from uruchimai
Kooyadoofu ... Koya-Tofu. getrockneter Tofu vom Bergkloster Koyasan. (166)


.......... KUKUKU

kuchi ... anderer Name für „ishimochi“ ... Adlerfisch. Argyrosomus argentatus.
kuchikiri, kuchi kiri 口切り ... opening the lid of a new tea container
kuchinashi ... Gardenie. Gardenia jasminoides
kuchioto, kuchi oto　口音　... noises of the mouth when eating
kudamono … Frucht, Obst.
kuitsumi … “Essen gemeinsam herauspicken” zum Neujahrsfest
kujira ... Walfisch
kujira nabe ... Walfleisch-Eintopf
kukkii ... Keks, Gebäck, Plätzchen
kuko no mi ... Frucht vom chinesischen Bocksdorn, Lycium chinense. chinese wolfberry

kuma ... Bär. Fam. Ursidae
kuma nabe, kumanabe ... Bären-Eintopf
kumogani ... „Spinnenkrabbe“. ?Schneekrabbe? Chionoecetes opilio
kuppa ... Koreanische Reissuppe

kuri ... Esskastanie. Castanea crenata.
kuriaji kabocha ... Hokkaidokürbis. Cucurbita maxima convar. akai kabocha roter Hokkaidokürbis aus Kaga (als Ersatz für Nanking-Kürbis)
kurigani ... „Eßkastanien-Krabbe“. Telmessus cheiragonus　
kurigohan ... Reis mit Esskastanien
kurikinton 栗金団 ... Mus aus Esskastanien ?Püree aus Esskastanien
kurimeshi ... Reis mit Esskastanien
kuri shiroppu 栗シロップ ... Kastaniensirup
kuritaruto ... Törtchen mit Esskastanienpaste

kuroawabi ... Schwarze Abalone. Haliotis discus
kurodai ... dunkle Meerbrasse. Acanthopagrus schlegeli
kurogoma ... schwarzer Sesam. Sesamum indicum nigrum
kurokawa ... Schwarzer Kürbis . kind of pumpkin

kuromaguro, kuro maguro ... nördlicher Blauflossen-Thunfisch. §nördlicher Blauflossen-Thun („Schwarzer Thunfisch“). Thunnus thynnus. northern bluefin tuna (§Thunnus orientalis)

kuromame ... schwarze Sojabohnen. Fam. Glycine max
kuromamecha ... Tee aus schwarzen Bohnen, Tottori
kuromejio … Salz vermischt mit Kurome-Seetang
kuromugi ... „schwarzer Weizen“, Name für Buchweizennudeln inder Heian-Zeit

Kuroshio 黒潮 ... Kuroshio-Strömung ?Kuroshio-Strom. Nordäquatorialstrom. lit. Strömung

kurosu ... “Schwarzer Reisssig” aus braunem Reis.
kuroyaki 黒焼き ... black grilled, dark baked (refers to animal meat in the Edo period)
kurozatoo ... brauner Zucker, Rohrzucker
kurozukuri … „schwarze Zubereitung“, in eigener Tinte und mit Salz gewürzter Tintenfisch

kuruma ebi, kuruma-ebi ... Geißelgarnele. Penaeus japonicus
kurumi ... Walnuss
kurimi-miso ... Walnuss-Miso ?Walnussmiso ?Walnusspaste

kusaya … “Stinker”

kushi ... Spieß. skewer
kushi-age ... auf Spießen in heißem Fett ausgebackene Speisen
kushi-dango, kushidango ... Klößchen am Spieß. see DANGO #Reisbällchen
kushigaki ... auf Spießen getrocknete Persimonen
kushikatsu ... frittiertes Schweinefleisch am Spieß
kushiyaki ... am Spieß gebratenes, meist gegrillt

kuwai ... Pfeilkraut, #Blattgemüse. Sagittaria trifolia. arrowhead bulb

kuzu くず【葛】 ... kudzu [Japanese arrowroot]. Pfeilwurzel, Knabenkraut, DAS Kuzu. Pueraria thunbergiana, P. lobata. ( マランタ Maranta rundinacea seems to be a different plant in the tropics)
kuzuko 葛粉（くずこ ) kudzu starch, made from the root. Pfeilwurzel-Stärke. #Kuzu-Stärke # Pfeilwurzelmehl, Knabenkrautmehl
kuzuan 葛餡 ... An-Masse auf Pfeilwurzel-Basis
kuzukake 葛掛け ... Gericht mit Pfeilwurzel-Sauce
kuzukiri 葛切り ... Nudeln aus Pfeilwurzel-Stärke
kuzumochi 葛餅 ... Küchlein aus Pfeilwurzel-Stärke
kuzuzakura 葛桜 ... mit rotem Bohnenmus gefülltes, mit einem Kirschblatt bedecktes Manju).
kuzuyu 葛湯 ... Pfeilwurzelmehlsuppe
kuzu ukon, kuzuukon クズウコン (葛鬱金) Pfeilwurz. Maranta arundinacea.


kyabetsu ... Kohl, Weißkohl. Fam. Brassica oleracea var. capitata … me-kyabetsu芽キャベツ, Rosenkohl, Brassia oleracea var. gemmifera. aka-kyabetsu … Rotkohl
..... とんがりキャベツ Spitzkohl, Pointed Cabbage

kyaraben … “Bentoo mit Characterfiguren”
kyooyasai … Gemüse aus Kyoto. Kyoto-vegetables. kyoosai, kyosai
kyuuri ... Gurke. Cucumis sativus. The Japanese cucumber is about 18 – 20 cm long, 2 mm in diameter and weighs about 180 – 200 grams. It is much smaller than a german Salatgurke. Landgurke.
kyuushoku ... Schulessen.Schulspeisung. school lunch


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Sushi, regional sushi

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List of regional sushi varieties

General Information
Sushi 寿司　

under construction

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November 1, Sushi Day



11月1日は 寿司の日


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ayuzushi, ayu sushi 鮎ずし sushi with sweetfish
best from the clear waters of the river Kozagawa 古座川
Wakayama prefecture


barazushi ばらずし　
Kansai-Ausdruck für gomokuzushi oder chirashizushi.
In Kyoto made with kanbutsu.
Barazushi from Okayama Prefecture
one plate of sushi rice with many toppings



bekkoozushi, bekkoo sushi, bekko sushi べっこう寿司 'Tortoise-shell sushi'
Mie prefecture



iwashizushi, iwashi sushi イワシ寿司 sushi from herrings
Mie prefecture


Iwakunizushi 岩国ずし Sushi from Iwakuni
Also called "The Daimyo Sushi", tonosama sushi 殿様寿司.
Shimane prefecture


kabura-zushi, kabura sushi かぶら寿司
salted yellowtail sandwiched between turnips
from Kaga, Ishikawa ken.
It was prepared to hide the expensive fish from the eyes of others in times of thrift. Always eaten for the New Year in Kanazawa.
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kigo for all winter
Eingelegte Ruebe mit Gelbschwanz


kaisamazushi, kaisama sushi かいさまずし "Upside down sushi"
kaisama means sakasama, turned upside down.
The fish is turned with the skin inside and placed on sushi rice.
Speciality of Kochi, mostly tachiuo scabbard fish.


kaki no hazushi かきの葉ずし / 柿の葉寿司 sushi wrapped in persimmon leaves
from Nara prefecture


kankanzushi kankan sushi (hottarazushi) カンカンずし(ほったらずし)
Shodoshima, Okayama prefecture


Kasado hiramezushi 笠戸ひらめ寿司
flounder sushi from Kasado
Speciality of Kasado Island, where a lot of this fish is landed. Best from autumn to winter, when the fish thrive in the clean water around the island. Now they are also kept in aquariums and can be eaten all year round.
Yamaguchi prefecture


kokerazushi, kokera sushi こけら寿司 / 柿鮓 "Layered Sushi"
Layers of sushi, representing many layers of happiness. Eaten for auspicious occasions and festivals.
It is a kind of boxed sushi that was so large, it had to be parted with layers of bamboo leaves.
Wakayama prefecture, Kochi
Kokerazushi こけら寿司 / 柿寿司 / こけら鮨 layered sushi from Okayama



mamakari zushi ままかりずし sushi from sappa
Okayama prefecture


namazushi, nama sushi 生寿司 "raw sushi"
Used in Hokkaido to make a difference between nigirizushi and stuffed inarizushi.
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nuberizushi, nuberi sushi めばり寿司 sushi with takana leafy vegetable
Mie prefecture


oshinukizushi oshinuki sushi 押し抜きずし
from fava beans and sawara. In some areas, the new bride of the home would prepare some with the flavor of her mother-in-law, take it home to her own family and show off with her new recipe.
Shodoshima, Okayama prefecture



nonoko ののこ , ののこ飯 a type of Inari zushi
Tottori prefecture
Inari Sushi (inarizushi いなり寿司)



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
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Wakayama prefecture, Mie prefecture



tekonezushi てこねずし . 手こねずし
fish zushi mixed with the hands
Red fish like katsuo bonito and maguro tuna are sliced for sashimi and marinated in soy sauce. Then they are mixed with sushi rice. Perilla leaves, ginger or other seaweed can be mixed. It started with the fishermen of the SHIMA region on their boats, who did not have much time for preparing meals and mixed it with their hands. The ama divers also eat this.
Mie prefecture
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unagizushi 鰻寿司 unagi eel on sushi rice
(not common elswhere) . only in Osaka
andere Regionen verwenden ANAGO



uzumezushi,uzume sushi うずめ寿司 sushi rice wrapped in bamboo leaves
with carrots and mountain vegetables
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yama no sushi 山の寿司 sushi with mountain vegetables
the rice is often prepared with yuzu citron to make it more tasty.
Speciality of mountainous areas, where fresh fish was not available.
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yorori no zushi ヨロリのずし
Promethichthys prometheus (Cuvier)
ヨロリ（クロシビカマス kuroshibi kamasu）は見た目は黒くグロテスクですが脂が乗って絶品です。
焼いても、煮ても美味しいですが、おすしもにしても最高で良く作られます。
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This fish is not related to kamasu. It has a lot of small bones. Eaten as sashimi, boild or salt-grilled. Also dried.
shibi - Thunfisch
kamasu - Edelhecht, Sphyraenidae.



Yuurei zushi / Ghost sushi
without fish
Yamaguchi Prefecture




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Things found on the way


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Related words

***** WASHOKU : Regional Japanese Dishes

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