SPRING VEGETABLES

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The Japanese Vegetable Saijiki

野菜歳時記　　

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Please use your browser to find a word!

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

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

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Explanation

The Haiku SPRING starts on February 4, according to the Asian lunar calendar.

Spring is the time when a lot of sprouts and buds appear on the table or are made into preserves and pickles. I made an extra page with the pickles of spring, 春の漬物.
Tsukemono (Pickles)




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Early Spring


arrowhead 慈姑 (くわい) kuwai
shiro kuwai 白慈姑（しろぐわい）white arrowhead
ao kuwai 青慈姑（あおぐわい）green arrowhead
kuwai no me 慈姑の芽（くわいのめ） arrowhead buds
Sagittaria trifolia var. edulis
Its leaves look like a howe KUWA, hence the name. Since it is like a potato, it was first called　kuwai imo 慈姑芋　... kuwai.
Since its buds sprout quite visible, it is an auspicious food for "me ga deru", to have good luch (eyes coming out). It can be cut with six corners to resemble a little bell.
. . . CLICK here for Photos !
Pfeilkraut

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

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

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



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

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


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


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


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


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Mid-Spring


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


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


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


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


"Horsetail" horsetail 土筆和（つくし） tsukushi

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

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


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


Starwort 嫁菜 (よめな)Yomena

Wolfberry 枸杞 (くこ) kuko

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Late Spring


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


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


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


"march leaf" 三月菜 (さんがつな) sangatsuna

Mugwort よもぎ (艾蓬, 蓬　ヨモギ) yomogi

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


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



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


Rapeseed blossoms (na no hana) Japan

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


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


Wasabi, Japanese horseradish わさび、山葵.
Wasabia japonica

warabi 蕨汁（わらび）bracken

zenmai ぜんまい飯（ぜんまい） zenmai fern


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All Spring


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


garland chrysanthemum 春菊 shungiku "spring chrysanthemum"
Chrysanthemum coronarium
Mutterkraut


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


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

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


leafy spring vegetables 春菜 (はるな) haruna


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

oozeri 大芹（おおぜり）large j.parcely

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

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

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

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

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



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


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

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

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

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

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

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



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



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



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



. Fern (shida) and seri .


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Things found on the way


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HAIKU




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

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

Kawabata Boosha 川端茅舎 Kawabata Bosha

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


***** . Roundness and Spirituality .

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WKD : Haiku about Spinach


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Related words

***** The Asian Lunar Calendar. Reference


***** Rice, with many Japanese words
Rice plant (ine 稲, sanae 早苗 )
Rice grains are called "kome, mai　米".
On the table and cooked, it is called
"Gohan" ご飯 or "meshi" 飯　めし.


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


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

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

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

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


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Osaka Naniwa

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Osaka　大阪　

Osaka is a city in Japan, located at the mouth of the Yodo River on Osaka Bay, in the Kansai region of the main island of Honshū.
Osaka has traditionally been referred to as the "nation's kitchen" (天下の台所, tenka no daidokoro), or the mecca of gourmet food.
©　More in the WIKIPEDIA !


Dootonbori, Dotombori, Dotonbori
Dōtonbori (道頓堀) is one of the principal tourist destinations in Osaka, Japan. It is a single street, running alongside the Dōtonbori canal between the Dōtonboribashi Bridge and the Nipponbashi Bridge in the Namba ward of Osaka. A former pleasure district ...
©　More in the WIKIPEDIA !
. . . CLICK here for Photos !


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Osaka no kui-daore

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

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Explanation

くいだおれ kuidaore

There is an old saying, Osaka no kui-daore — literally, Osaka people want good food even if they have to go broke for it.

Osaka, Shinsekai 大阪・新世界
Kushikatsu Restaurant 　



The famous kuidaore doll .. くいだおれ人形
The restaurant had to close in 2008.

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Landmark Osaka eatery set to close

A landmark Osaka eatery known for its giant, drum-beating minstrel doll out front said that after nearly 60 years, it is closing.

Osaka Meibutsu Kuidaore (Osaka Famous Kuidaore) restaurant, founded in 1949, faxed the media Tuesday to announce it will shut down July 8 due to difficulties in continuing the family business, as well as the aging of its building and facilities.

The eight-story restaurant serves a wide variety of food, from Japanese to Western.

The minstrel, named Kuidaore Taro, is modeled after bunraku puppets. It has delighted visitors and passersby for decades, serving as a symbol of not only the restaurant but also of Osaka's Dotonbori district.

"Just like the Statue of Liberty, the doll should be placed in a prominent location where people can admire (it) after the close of the restaurant," said a 70-year-old man who came from Nara.
source : 　Japan Times April 10, 2008


. Kuidaore Taro with special sunglasses .
kinkan nisshoku 金環日食 golden ring eclipse
May 21, 2012 in Japan



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Historic Kansai: Gourmet-town 'kuidaore'
By Junzo Tanaka

Every Japanese knows the phrases 'kidaore' Kyoto and 'kuidaore' Osaka, meaning that the people of Kyoto and Osaka indulge respectively in sartorial and gastronomical pleasures till they go bankrupt. Whatever they may be, hobbies or pleasures, when they are pursued to the extremes, can eat up one's fortunes. The above-mentioned phrases sum up the characteristics of the two major cities in the Kansai region. Kyoto has been the center of luxury kimono production and consumption for centuries, while Osaka has fully taken advantage of its geographical location and developed itself into an important distribution center.

Osaka has always been known for its good foods. Many businesspersons posted in Osaka or visitors to the city just on business trip find Osaka's foods good and inexpensive. If you ask someone which part of Osaka is most kuidaore-like, I am sure that the answer would be 'Minami.' Minami is not the name of a place but a word that simply means 'south.' There is a wide area to the south of the old city of Osaka where entertainment districts, such as Dotonbori, Sennichimae, Namba, and Shinsaibashisuji, are concentrated and the whole area is called 'Minami.' There are hundreds of entertainment facilities, restaurants and eateries and the place is bustling with people day and night.

It is said that the phrase 'Osaka no kuidaore' was probably born in the middle of Edo period (1603 - 1867), when kabuki theaters and show tents began to crop up in this area. Minami has been thriving ever since and continues to prosper in the 21st century.

However, there have been new developments this year that are attracting attention that perhaps Minami will lose its monopoly on 'kuidaore' culture. These developments are the birth in May of 'Senri China Town' in Senri New Town, a suburb to the north of Osaka City and the birth in October of 'Izumigaoka Ramen Noodle Theater' in a suburb to the south of Osaka City-Senboku New Town. These new towns are mammoth residential complexes far from the center of the city, similar to Tama New Town in a suburb of Tokyo. The former is a town, comprising a total of 26 establishments, including stores selling Chinese grocery or interior items in addition to 18 Chinese restaurants, while the latter is a small town of eight Ramen noodle shops and one octopus cake shop. Business is booming at both places. There are some establishments where you have to wait in long queues for nearly an hour to get in. These places are not serving Kansai's traditional light-flavored Japanese food or traditional noodles. The fact makes the new developments even more interesting.

Given today's business condition in Japan, it is not unreasonable for some people to worry that perhaps this is the beginning of the hollowing out of the traditional town of 'kuidaore.' After all, this is the era of rapid and radical social changes. Stores in inner city shopping centers are being shut down because of the opening of large supermarkets in the suburbs, while there is a hollowing out of industries due to the transplanting of manufacturing plants to China or Southeast Asia. There are concerns that the new developments may be the harbingers of a major migration of the 'culinary industry.'

One day this autumn, I visited the two locations. Both are easily accessible and boast large parking spaces. Many of the cars there bore license plates of neighboring prefectures and cities, such as Kyoto, Kobe, Nara and Wakayama. Senri China Town is located on an upper floor of a shopping building with a beautiful view and laid out as China Town in Kobe or Yokohama. Izumigaoka Ramen Noodle Theater recreates the scene of Dotonbori in the Edo period, and when you enter the building you see Ramen noodle shops, each with a colorful flag resembling that of a kabuki theater. Visitors browse around to see which theater (noodle shop) to enter. Both Senri China Town and Izumigaoka Ramen Noodle Theater had people on hand to direct the traffic to different shops.

When I talked to a middle-aged couple in the queue in front of a Ramen shop, they said, 'We've already had two bowls each. We want to try another one.' They were noodle-shop hopping. I was worried that they might end up eating too much. There were also a lot of young people. They all said that they also frequent Ramen shops in Minami. It is not that they stopped frequenting Minami because of the new shops. They also said, 'For eating out, Minami is the tops. You can choose any food from any place in the world.'

This is to say that Minami is still the king of 'kuidaore' Osaka. It would be safe to assume that hollowing out of 'kuidaore' is not likely to happen in the near future. If so, what do the phenomena in Senri and Izumigaoka signify? I would rather interpret the phenomena that the 'kuidaore' energy of Osaka has boiled over and spilled out to outside of the city. In any event, they mean that Osaka has gained more attractions. It is a good thing.
source : www.kippo.or.jp /　Junzo Tanaka



July 20, 2009
and now it is BACK

Kuidaore Taro, symbol of Osaka, returns to Dotonbori
Monday 20th July

Mechanical drum-playing doll Kuidaore Taro, one of the symbols of Osaka, returned to the city’s Dotonbori area Sunday, ending its one-year Odyssey following the closure of the restaurant in front of which it used to stand. The life-size doll was installed in front of a commercial complex that opened the same day near the former Cui-daore restaurant in Dotonbori.

At an opening ceremony held at the complex, Osaka Gov Toru Hashimoto said, ‘‘Dotonbori has restored its popularity thanks to Taro. I’d like to boost this momentum together with you.’’ Kuidaore Taro was originally installed in front of the restaurant in 1950 as its mascot, becoming one of the landmarks of Osaka, known as the city of ‘‘kuidaore,’’ a Japanese word meaning ‘‘to ruin oneself by eating and drinking to excess.’’
Since the restaurant was closed in July 2008, Kuidaore Taro had been loaned out for various events across the nation.
source : Japan Today




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Kuromon ichiba 黒門市場（くろもんいちば)
he Market of Osaka at Kuromon / Kuromon Shopping Mall

Until the end of the Meiji Era, the Kuromon Ichiba was called "Emmeiji Market", because there was once a large temple called Enmeiji 延命寺 nearby. Since there used to be a black gate northeast of this temple, the marketplace later came to be called”Kuromon Ichiba Market”(Black Gate Market).
The area is about 600 meters long and has more than 170 shops with fresh vegetables and meat.
. . . CLICK here for Photos !

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Zakoba ichiba 雑喉場 Zakoba fish market



「雑喉場魚市場史 大阪の生魚流通」
The History of Zakoba Fish Market


- quote -
6 Markets in Osaka
The reasons for the development of Osaka's economy are that Osaka was a castle town under the direct supervision of the shogunate, and that its good location for waterway traffic such that it was called the "city of water, " with the Seto Inland Sea in front as well as the Yodo River that connects with Kyoto and the Yamato River that connects with Yamato inland. In addition to these, around the Kanbun era (1661-1673), they opened a westward shipping passage that passes into the Sea of Japan, through the Shimonoseki strait, and then goes through the Seto Inland Sea toward Osaka. The development of marine transport between Osaka and Edo also contributed to the development of Osaka, giving Osaka the pivotal position of the national markets.
The center of commodity distribution in Osaka had been the Dojima Rice Market, the Tenma Vegetable Market, and the Zakoba Fish Market.

The Rice Market in Dojima (堂島)

The Vegetable Market in Tenma
With the increase of the market popularity, there were several movements to build other markets in addition to Tenma, in places such as Dotonbori, Dojima, Horie, and Sonezaki.
- Osaka Municipal Central Wholesale Market

The Fish Market in Zakoba
- 'Ko (喉)' of 'Zakoba' is an ancient suffix to count fish that originated in the fact they carried fish with vine or straw, by sticking it through the fish's gill.

- reference source : ndl.go.jp/scenery/e/column/kansai -


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Other OSAKA DISHES


dashimaki teishoku 出汁巻き定食 set meal with omelett
For one omelett, five eggs are used !
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gatchoo ガッチョウ Gatchoo
local name for kochi コチ（鯒、牛尾魚）in the southern province of Senshu せんしゅう【泉州】.
It is eaten in many ways, kara-age, sashimi or others.




herekatsu ヘレカツ filet cotelette
a combination of the usual pronounciation for Filet HIRE. In Osaka, I is often pronounced as E.



hotto doggu ホットドッグ hot dog
saussage served with finely cut cabbage and curry flavor sauce, even as a breakfast dish in fast food restaurants.



kasu udon カスウドン / かすうどん
made with aburakasu 油粕 leftovers from pressing oil
. . . CLICK here for Photos !
mit Ölkuchen



Maple leaves tempura (momiji tenpura もみじ天ぷら/ 紅葉の天ぷら)
A sweet speciality of the town of Mino 箕面 near Osaka.


maronii マロニー thin noodles made of corn starch
and denpun starch from potatoes
They are used for any hodgepodge like shirataki noodles.
. . . CLICK here　for Photos !



Naniwa yasai なにわ野菜 vegetables from Naniwa (Osaka area)
CLICK here for PHOTOS !
for example
Baba nasu (eggplant), Torigai nasu (eggplant), Tennoji kabura (turnip), Kema kyuri (cucumber), Kotsuma nankin (pumpkin), Matsunami kyabetsu 松浪 キャベツ　(cabbage、best for Okonomiyaki), Suita kuwai (arrowhead), Senshu tamanegi (onion), Tanabe daikon (radish), Tamatsukuri Kuromon Shirouri (white melons)
Traditional varieties of vegetables are attracting more attention today in the wake of the recent slow food movement. Branding local agricultural products has also become a nationwide trend.
http://www.osaka-brand.jp/en/kaleidoscope/shoku/index2.html



onigiri senbei おにぎりせんべい
Sembei in the form of Onigiri rice balls
they are triangular, with some shreds of seaweed on the outside, which is dipped in soy sauce when baking.
. . . CLICK here for Photos !　



pooru uinna ポールウィンナー Wienna saussages "like a stick"
"Pole Wiener"
They are everywhere on the table, standing in a glass, ready to eat for a snack. They are sold in Kansai, made by Ito Ham since 1934.
. . . CLICK here for Photos !
..... tako uinna たこウインア / たこウイーナ wiener saussage cut like an octopus


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Suita kuwai 吹田くわい arrowhead from Suita town
This type is a bit smaller than the normal root, but much sweeter. It is used in the New Year soup, because it has a lucky omen, since its "eyes come out", me ga deru, as a sign of good luck.
It is grown in fields with a lot of fresh flowing water and without any chemicals, this all has to be done by hand. There are now eight farmers in Suita who produce this vegetable. The whole village is trying to promote it as a local product. There is even a maskot, Suitan すいたん, in this form.
CLICK here for PHOTOS of Suitan !

It is eaten simply fried in oil with a bit of salt, to enhance the sweet taste of it.
Experiments with a kind of shochu liquor, or in manju or baked in bread (kuwai pan). Even a Western Style sweet, the Montblanc, with a kuwai at the top is made.

Sagittaria trifolia. Pfeilkraut
New Year Food

WKD : arrowhead 慈姑 (くわい) kuwai
kigo for early spring


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sofuto men ソフト麺 . ソフトめん "soft noodles"
They come in two kinds, like spagetti and like udon.
They were served in school lunches and have not been well known in Osaka.
. . . CLICK here for Photos !



tamago sando, tamagosando たまごさんど sandwich with egg
In Osaka, a fried egg is sandwiched. In other parts of Japan, a boiled egg is cut to small pieces, some mayonaise is added and then sandwiches.
たまごサンド
. . . CLICK here　for Photos !

. . . . . . . . . .

takoyaki 　たこやき　たこ焼き　octopus balls
a popular ball-shaped Japanese dumpling or more like a savory pancake made of batter and cooked in a special takoyaki pan. It is typically filled with diced octopus, tempura scraps (tenkasu), pickled ginger, and green onion.
Nowadays, it is commonly brushed with takoyaki sauce and mayonnaise, and topped with green laver (aonori) and katsuobushi (shavings of dried bonito). There are many variations to the takoyaki recipe. For example, ponzu i.e. soy sauce with dashi and citrus vinegar, goma-dare i.e. sesame-and-vinegar sauce or vinegared dashi.
The dish became popular after WWII.
- Wikipedia -

quote
Choboyaki was a prototype that later evolved into what we now refer to as takoyaki. This dish was named back during the Taisho period for the drop-by-drop ("chobo-chobo") way in which flour-based batter was grilled on a cast-iron griddle resembling the ones used today to prepare takoyaki balls. The batter, made by dissolving flour (usually used to make noodles) in water, was poured to form a particular shape (onto a metal grill featuring rows of semicircular molds). Konnyaku (yam paste), red pickled ginger, green peas, and soy sauce would be added as the batter continued to cook.
Radio-yaki was a prototype that later evolved into what we now refer to as takoyaki. Radio-yaki was slightly larger than choboyaki, and its name can apparently be traced to the most popular mechanical invention of its day. After innovators came to add such ingredients as sinewy meat, the dish came to be known as radio-yaki. Named after the radio, which was an expensive piece of equipment back then, radio-yaki was a hit snack food among children.
In around 1935, a visitor from Akashi (Hyogo) to Osaka came upon a street stall selling radio-yaki and explained that "they use octopus in Akashi." . . . .
- www.hotland.co.j -


. . . . . . . . . .

Tanabe daikon 田辺大根 たなべだいこん radish from Tanabe
special variety, shorter but tasty.
In Koreatown they prepare kimche from it.
CLICK here for PHOTOS !



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Worldwide use


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Things found on the way

芭蕉堂 Bashoodoo sweets studio

Sosaku Wagashi Kobo Bashodo : famous warabimochi 笑来美餅
mochi with bracken powder


“ishiusu taiken (stone milling experience),” where customers can grind top-quality black beans from the Tamba region

"hohoemi mo bimi tazuzaete kitarikeri"
"have a happy smile with nice sweets"

hiyashi ame, senbei, kinako powder, black beans, sugar syrup and many more
source : www.bashoudo.com


warabi ... Adlerfarn. Pteridium aquilinum.


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Coffee Shops
Fast Food
Tachi-nomi ... drink while standing
Hakozushi
Kitsune Udon
Kushi-katsu
Me-oto Zenzai
Okonomi-yaki
Shabu Shabu
Tako-yaki
Tecchiri / tetchiri nabe
Udon-tsuki / udon suki
http://www.osaka-info.jp/en/culture/2007may/07.html


Janjan Yokocho Alley
Naniwa Gyoza Stadium
Naniwa Kuishinbo yokocho
Osaka Takoyaki Museum
source : www.osaka-info.jp Osaka Gourmet INFO


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Osaka Blowfish Station Lunchbox
"大阪特選ふぐづくし"


Osaka Fugu Hakubutsukan ふぐ博物館 Osaka Blowfish Museum
Kishiwada 大阪府岸和田市北町１０番２号


*****************************
HAIKU - WAKA

難波潟みじかき芦のふしのまも
あはでこの世を過ぐしてよとや

Naniwa gata Mijikaki ashi no Fushi no ma mo
Awade kono yo o Sugushite yo to ya

Even for a time
Short as a piece of the reeds
In Naniwa's marsh,
We must never meet again:
Is this what you are asking me?

Lady Ise 伊勢

source :　etext.lib.virginia.edu




. Ogura Hyakunin Isshu Poems 小倉百人一首 .

Naniwagata, Naniwa-e 難波江 Bay of Naniwa, Bay of Osaka, Marsh of Naniwa, Naniwa Lagoon
a place full of reeds in the old times.




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MORE Naniwa haiku by

. Matsuo Basho 松尾芭蕉 - Archives of the WKD .

菊に出て奈良と難波は宵月夜　
kiku ni dete / Nara to Naniwa wa / yoi zukiyo

難波津や田螺の蓋も冬ごもり
Naniwa zu ya / tanishi no futa mo / fuyu-gomori


明日は粽難波の枯葉夢なれや
. asu wa chimaki Naniwa no kareha yume nare ya .



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Related words

***** WASHOKU : Regional Japanese Dishes


. Oosaka Kaidoo 大坂街道 Osaka Kaido Road .

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GLOSSARY JJJ - KKKK

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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)

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koonfureeku ... Cornflakes

Autumn sunrise---
the smell of
cornflakes

Fred Masarani
Autumn 2012

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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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Top of this Glossary

Goboo Kyoto Vegetables

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Burdock (goboo)

***** Location: Japan
***** Season: See below
***** Category: Plant and Humanity

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Explanation

edible burdock, comfrey, gobo, goboo 牛蒡
Arctium lappa, Greater Burdock

japanische Schwarzwurzel, "grosse Klette"

It has medicinal properties and is used in Chinese medicine (kanpo). Said to help with fatique, prevents catching a cold, provokes urin production and detoxifies.
Japan seems the only place where it is eaten as a normal vegetable.
Before use in Japanese food it has to be soaked in vinegar to remove the bitterness. Its fibers are good for digestion.

kinpira goboo　金平, the name comes from the Strong Boy, Kintaroo 金太郎.
Kintaro, Daruma daki Kintaroo だるま抱き金太郎
Something that gives you strenth, kin hira 金平



planting burdock, goboo maku 牛蒡蒔く（ごぼうまく）
kigo for spring


flower of burdock, goboo no hana 牛蒡の花 (ごぼうのはは)
kigo for summer


planting burdock in autumn, aki no goboo maku
秋の牛蒡蒔く
pulling out burdock, goboo hiku 牛蒡引く　（ごぼうひく）
digging for burdock, goboo horu 牛蒡掘る　（ごぼうほる）
kigo for autumn


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kigo for mid-autumn

Fuji goboo 富士牛蒡（ふじごぼう) "Mount Fuji burdock"
subashiri goboo 、須走牛蒡（すばしりごぼう）
Fuji azami 富士薊 (ふじあざみ) "Mount Fuji thistle"
azami goboo 薊牛蒡（あざみごぼう）
Cirsium purpuratum
The name is burdock, but the plant belongs to the thistle family. The roots are often sold as a speciality of mountain hot springs and around Mount Fuji.



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Hiraki goboo 開牛蒡 (ひらきごぼう) "open" burdock
"divining sticks" burdock, sangi goboo 算木牛蒡（さんぎごぼう）,
"crushed" burdock tataki goboo 叩牛蒡（たたきごぼう）
The long burdock roots are inscised various times and boiled long as they are. They resemble the divining sticks of temples and shrines. Sometimes the burdock is crushed.
kigo for the New Year


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sacred rope like burdock, goboo jime 牛蒡注連（ ごぼうじめ）
kigo for the New Year
Shimenawa 注連縄 details about the sacred rope


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Yamamori Goboo 山盛りのゴボウ
Eating large portions of burdock

This is an event in the town of Kuninaka in Echizen, Fukui prefecture.
The "Goboo eating group" goboo koo ごぼう講 meets on February 17. The men in official robes eat long stripes of burdock and drink sake to pray for a good harvest and good luck for the coming year.
This dates back to the year 1705 when the poor villagers kept a secret field in the compounds of the local shrine Kuninaka jinja 国中神社 to grow some extra rice they did not have to give a way as tax crop. They offered the rice and burdock to the local deity and partook of it afterwards. Nowadays, 48 families of the village still keep this tradition.

About 30 menfolk of the neighbourhood meet at the home of the one in charge for this year. They have to eat a lot of rice and burdock, 5 go cups of cooked of rice each (gogoo mossoomeshi 五合物相飯). This year 3oo kilograms of burdock were cooked and eaten with the fingers.

. . . CLICK here for Photos of shrine Kuninaka Jinja ! 国中神社


福井県越前市国中町

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Dishes with burdock root


kinpira gobo, kinpira gobō, kinpira goboo
きんぴらごぼう
simmered burdock root, braised burdock root
Carrots and burdock are stir-fried with salt and sugar.
. . . CLICK here for Photos !



Chikuzen-Ni with gobo
Fukuoka speciality.



Goboojiru 牛蒡汁 Miso soup with burdock
. . . CLICK here for Photos !


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Horikawa goboo 堀川牛蒡 (ほりかわごぼう)
burdock from Horikawa
One of the Kyoto Vegetables. It has been discovered under the "Horikawa" moat which Toyotomi Hideyoshi had build more than 300 years ago.
It is so big the inside is hollowed out and stuffed with minced meat of chicken or fish before it is braized.

. . . CLICK here for Photos !


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Yahata-maki やはたまき (八幡巻き) goboo burdock roll
Kyoto speciality.
With goboo from Yahata town.



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Worldwide use


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Things found on the way



Tenugui, small towels with vegetable design


Kyooyasai 京野菜 vegetables from Kyoto
. . . CLICK here for Photos ! Kyoyasai

Kyoosai 京菜 Kyoto Vegetables
Gemüse aus Kyoto, Kyoto-Gemüse

Kyo yasai vegetables are not of origin in Kyoto, but include vegetables that have been introduced from other areas. The vegetables have adapted well to the soil and the water of Kyoto. The seeds and the cultivation methods have improved over the generations and these vegetables are now very important to the cuisine of the town. There are about 50 different kinds available, usually named after its place of origin. They are all of strong appetizing colors and mostly eaten fresh, often used in the temple kitchen and for the tea ceremony cooking. Nowadays, they are even advertised on the internet.
Many are cultivated since the Heian period and a lot grow in temple gardens. Some count 34 varieties as the traditional "Kyoto Vegetables of the temple cuisine".

Farmers wifes bring the vegetables to their customers in hand carts on certain days of the week.

Kyoto vegetables and pickles from these vegetables are also used in "obanzai" おばんざい Kyoto home cooking.
. . . CLICK here for Photos !
. Kyoto Obanzai Dishes



daikon (だいこん)　大根 radish
from temple 聖護院 (Shoogooin)・辛味・青味・時無・桃山・茎・佐波賀 Sabaka in Maizuru ,郡大根

Temple Shogo-In
This giant radish is also used for the dish called furofuki daikon "Gesimmerter Rettich".


ebiimo, ebi-imo 海老芋 sweet potatoes in the form of a shrimp and are prepared in famous dishes, like imoboo いもぼう【芋棒】potato sticks.
. . . CLICK here for Photos !


kabu カブ turnips 佐波賀・松ヶ崎浮菜・聖護院 Shogoin・大内・舞鶴 , 東寺蕪 Toji kabu
Tempel Toji, Kyoto


kabocha, see
Shishigatani kabocha 鹿ヶ谷かぼちゃ pumpkin from Shishigatani, Kyoto


Kamo nasu, Kamonasu 賀茂茄子・京山　 (eggplant) from the Kamigamo-area are as large as 300 to 400 grams per piece and are a summer vegetable. They are almost round. They are eaten boiled or fried with oil. With miso paste as dengaku.
They are the most well known of the Kyoto Vegetables. They are also used for pickles called "shibazuke".
. . . CLICK here for Photos !
... moginasu もぎなす they are a little smaller and harvested in early summer.

Kintoki ninjin 金時人参 Kintoki carrots Kyoo ninjin 京人参 "Kyoto carrots"

Kujoo negi, kujonegi 九条葱 leek from Kujoo
Near the tmeple Tooji.
Long green onion. It tastes best in the winter time. It is rather sticky, but this gives it a sweeter taste. The contrast of the white stem and green leaves is well liked and the leaves are also eaten.
These leek dates back to 711, according to the Kyoto Prefecture's Gardening Almanac of 1909.
. . . CLICK here for Photos !

kuwai クワイ arrowhead bulb
Sagittaria trifolia

kyoo takenoko 京竹の子/ 京筍 bamboo shoots from Kyoto
They are a typical spring vegetable. They are grown in special groves of Rakusai (western Kyoto) and different from the wild varieties. They are sweet and soft and can be served raw when freshly picked, only with a vinegar-miso-sauce.

kyuuri, Shoogooin kyuuri 聖護院胡瓜（キュウリ） cucumbers
. . . CLICK here for Photos !


. Manganji toogarashi 万願寺唐辛子 hot green peppers from temple Mangan-Ji .

mibuna 壬生菜（ミブナ）leavy vegetables from the Mibu area
畑菜・鶯菜・花菜
. . . CLICK here for Photos !
Mibu Temple Kyoto

mizuna (Japanese cabbage) called mibuna, grown near Mibu-dera (Mibu temple) a temple renowned for kyogen (comic drama flourished from the middle of the 14th century). The clear spring water helped with the irrigation of the fields to grow this plant. It has feathery leaves and the stalk is white and thin. The color contrast is one of its charms, so is its crunchy bite. It is used for soups, pickles, fried or in a salad.

Made with steamed and cut mibuna :
. tonsho mochi 屯所餅 "garrison mochi" . 　　



myooga 京茗荷（ミョウガ）Japanese ginger


sasage 柊野ささげ（ササゲ) cowpea; black-eyed pea; southern pea
Vigna sinensis. Sasage-Bohne

seri 京芹（セリ） Japanese parsley; dropwort

Shishigatani nankin (pumpkin) see:
Shishigatani kabocha 鹿ヶ谷かぼちゃ pumpkin from Shishigatani, Kyoto

Shogoin kabura, Shoogooin kabu 聖護院かぶ, a kind of turnip started with seeds from Omi brought to Kyoto during the Edo period. The thinly sliced turnips, salted and pickled with kombu (kelp) are called senmaizuke 千枚付け, which is the first of its kind to be eaten with no other food.
. . . CLICK here for Photos !


sugukina 酸茎菜（スグキナ）"sour turnip leaves"
Brassica rapa var. neosuguki
They are used for the pickle called "sugukizuke".
suguki are eaten as ochazuke in Kyoto.
. . . CLICK here for Photos !


toogarashi トウガラシ chilli peppers
伏見・田中・山科・万願寺・鷹ヶ峰

udo, kyoo udo 京独活（ウド）京うど
mountain plant which produces fat, white, edible stalks.
. . . CLICK here for Photos !
Udo from Edo


uri, Katsura uri 桂瓜（ウリ）gourd, melon
Cucumis. melo var. conomon
Katsura uri is used as the original ingredient for narazuke (pickles).
. . . CLICK here for Photos !


The temple cooks and chefs of Kyoto restaurants use these fresh vegetables for traditional dishes as well as some new experiments with Westernized dishes.
Nishiki Ichiba 錦市場 (Nishiki "Brocade" Market) is the kitchen of Kyoto.
. . . CLICK here for Photos !




京野菜摘みしばかりの涼しさに
Kyoo yasai tsumishi bakari no suzushisa ni

Kyoto vegetables -
freshly picked
they are so cool

Koono Kei-ichi 河野啓一
source : seseragi

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kiku kabura 菊かぶら / 菊蕪 "chrysanthemum turnip"
The best known are from Kamekura village 亀蔵.

This is a pickled turnip, which is cut many times and looks almost as a yellow chrysanthemum blossom. The yellow color is enhanced with seeds of the gardenia (kuchinashi). The pickle liquid is rather sweet.


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For specially trained cooks, there is the title of

Meister of Kyoto Vegetables 京野菜マイスター
kyooyasai maisutaa
"Kyo-yasai Meister"

You must pass an examination to become one and get a certificate for it.
. . . CLICK here for Photos !




There is also a special logo mark for Kyoto specialities, including vegetables.
Kyoo maaku 京マーク Kyoto Speciality Logo


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furoshiki with vegetable patterns 京野菜風呂敷
. . . CLICK here for Photos !



tamanokoshi (marry into the purple) charm 玉の輿お守り
to marry a rich husband or wife
with design of Kyoto Vegetables
talisman at Imamiya shrine 今宮神社
Einheirat in eine reiche Familie




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HAIKU

sokobie no yado no kinpira goboo kana

foot-cold -
the little inn serves
burdock roots

Tsuda Teiko 津田汀子


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Related words

kigo for mid-summer

***** yamagoboo no hana 山牛蒡の花 (やまごぼうのはな)
flower of the pokeroot, pokeweed
Phytolacca esculenta





山牛蒡に石ころ寄せぬあらきはり
yamagoboo ni ishikoro yosenu arakihari


Takada Chooi 高田蝶衣　Takada Choi


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WASHOKU
Togarashi, toogarashi 唐辛子 red hot pepper


***** WASHOKU : INGREDIENTS
gobo

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