Showing posts sorted by relevance for query renkon. Sort by date Show all posts
Showing posts sorted by relevance for query renkon. Sort by date Show all posts

10/15/2010

Renkon (lotus root)

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Lotus root (renkon)

***** Location: Japan
***** Season: Various LOTUS, see below
***** Category: Plant, Humanity



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Explanation


CLICK for more photos


renkon 蓮根 lotus root
kigo for all winter


It is not really the root, but but an underground stem with many holes.
There are alwasy one small hole in the middle, two smaller ones on the top side and all around the middle one are seven other ones, altogether nine holes around the middle. Air is funneled through these holes to the plant.


It is an auspicious food,since you can see through the holes of the root "into the future", saki ga mitooseru 先が見通せる, which is lucky. Therefore lotus dishes are always prepared for auspicious situations, festivals and the New Year food.





renkon no hasami-age れんこんのはさみ揚げ
Renkon no Hasami Age
Lotoswurzel mit Hackfleischfüllung


Lotus, Lotos (hasu) ... all KIGO
and all about the symbolism of the lotus blossoms.
The flowers of lotus play an important role in Buddhist philosophy.


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Renkon is well loved and prepared as a speciality in some prefectures.


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



The story of the ailing daimyo of Kumamoto, Hosokawa Tadatoshi,
細川 忠利 and how he got well with
. karashi renkon 辛子れんこん lotus roots with mustard  
and
karashi renkon chippusu 辛子れんこんチップス
Karashi Renkon Chips
from Kumamoto




. renkon katsudon れんこんカツ丼
cotelette with lotus root on rice
 
from Gifu




. renkon no ni-ae れんこんの煮和え
simmered lotus root salad
 
from Aichi



. renkon no su no mono と\れんこんの酢の物
lotus root pickled in vinegar
 
from Iwakuni, Yamaguchi



. Urajima renkon 連島レンコン
lotus roots from Urajima town
 
renkon shooshuu レンコン焼酎 schnaps
from Okayama


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hasumeshi 蓮飯 lotus with rice

hasu no meshi 蓮の飯 (はすのめし)
hasumeshi 荷飯(はすめし)
hasuha no meshi 荷葉の飯(はすはのめし)rice on a lotus leaf
observance kigo for early autumn

Served at the O-Bon ancestor festival.
. Bon Festival, O-Bon, Obon お盆 .




Hiroshige, Eating Lotus at Shitaya Hirokoji, Ueno
江戸高名会亭尽 下谷広小路

In the background is the pond Shinobazu no Ike in Ueno, famous for its lotus and the island with a shrine of Benten. Parties for "lotus blossom viewing " (hasu no hanami 蓮の花見) were quite popular.

A party of writers of comic verse (kyooku 狂句) in 17 syllables is having a party after the poetry meeting.

One of the dishes is Lotus with Rice 蓮飯 hasumeshi,
prepared with lotus seeds and leaves and salted rice.



There is also hasu no ha meshi, kayoohan (荷葉飯 はすのはめし),
rice with lotus leaves, with the rice wrapped in a lotus leaf.
The rice is cooked with this wrapper.

Other recipes prefer to boil the lotus seeds and leaves and use the broth to cook the rice.

. Reference : 荷葉飯



. Benten, Benzaiten 弁天 弁財天  


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Worldwide use

Lotoswurzeln.

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Things found on the way



CLICK for more photos

hasu no mi 蓮の実 fruit of the Indian lotus
Nelumbo nucifera

It is used as medicine against sleeplessness and also helps with diarrhoe.
It can be served in soup or as a sweed desert.


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HAIKU and SENRYU



塩魚の塩こぼれけり蓮の飯
shiozakana no shio koborekeri hasu no meshi

the salt of this
salted fish spills over . . .
rice with lotus

Kaya Shirao 加舎白雄 (1738-1791)


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Related words


***** WASHOKU :
YASAI . Vegetable SAIJIKI



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4/29/2009

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.

CLICK for more photos
fuyu yasai 冬野菜

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Early Winter

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


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


. renkon 蓮根 lotus root  
regional dishes with lotus root 


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

Lotoswurzel mit Senfpaste gefuellt


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


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


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


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

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Mid-Winter

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


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Late Winter


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All Winter


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


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

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


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


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carrots 人参 ( にんじん) ninjin

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

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



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


source : Interesting Facts, facebook


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


Gabi Greve

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


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



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



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


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leafy vegetables in winter 冬菜 (ふゆな)
fuyu na

hana 葉菜(はな),
kabu na, 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


CLICK for more winter vegetables

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11/14/2009

Karashi mustard

[ . BACK to WORLDKIGO TOP . ]
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Mustard plant (karashina)

***** Location: Japan
***** Season: Various, see below
***** Category: Plant


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Explanation


kigo for all spring

brown mustard plant 芥菜 (からしな / からし菜) 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

ha karashina 葉からしな, hatakena はたけな
Leaf mustard、Oriental mustard
(オリエンタル・マスタード)

CLICK for more photos

From China, introduced in the Heian period, probably aready the Yayoi period.
The Chinese name, when used as a medicine, is gaishi 芥子(生薬名:がいし) and refers to the seeds.

The leaves also have a strong taste and are eaten as a vegetable.

100 g contains 26 kalories. proteines 3.3g、fat.1g、carbonides4.7g、fibers3.7g、carotin2800μg、Vitamin E 3.1mg、Vitamin 260μg、Vitamin B1 0.12mg、VitaminB2 0.27mg、Niacin 1.2mg、Vitamin B6 0.25mg、folic acid310μg、panthoten acid 0.32mg、Vitamin C 64mg、natrium 60mg、calium 620mg、calcium 140mg、magnesium21mg、phosphor72mg、iron2.2mg etc.

Chinese name : gai choy, kaai tsai, taai kaai tsai, ye yong jie cai

Different types grow in various regions.
It has a strong hot taste.

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kigo for mid-autumn

karashina maku 芥菜蒔く からしなまく
sowing mustard plant seeds



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The following items are not kigo.


karai からい ... is a word to imply HOT, spicy food.



The seeds of the mustard plant are small and round.
They are dried and prepared to


wa karashi 和からし (wagarashi 和がらし) or simply called
karashi からし【芥子/辛子】】 Japanese mustard


CLICK for more photos
It comes in tubes as a paste ready to use or in powder form to prepare fresh for each meal.


kona karashi 粉からし mustard powder
neri karashi ねりからし mustard paste



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masutaado マスタード mustard
yoo karashi 洋からし (yoogarashi 洋がらし)
"Western Karashi", Western-style mustard
This type comes from a different plant. It is much less pungent than "Japanese mustard" 和がらしwagarashi and has more of a vinegary taste.
It comes in a white and a brown version.

The origin was the plant from the Dijon area, where even today all kinds of mustard are made with wine-vinegar.

All kinds of Western mustard are available in Japan.


. . . CLICK here for Photos of mustard seeds!


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karashi jooyu からし醤油 soysauce with mustard
and dashi and a bit of sugar
. . . CLICK here for Photos of some dishes!




karashi miso からし味噌 miso with mustard
mit scharfem japanischem Senf
often used with lotus roots 蓮根とからし味噌
Bandai karashi miso 磐梯からし味噌 from Mount Bandai
. . . CLICK here for Photos of some dishes!



karashi su ae からし酢和え with mustard and vinegar
. . . CLICK here for Photos of some dishes!
karashi su shooyu からし酢醤油 with soy sauce

kaki no karashi su 柿のからし酢 with persimmons


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It is also used to pickle other vegetabels.


Karashizuke からし漬け pickles with mustard
A pickling bed is made of "sakekasu" and mustard. Pickle salted vegetables in the bed.
Red peppers and sesame seeds can also be used.
. . . CLICK here for Photos of some dishes!

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karashi renkon


source : www.ritsumei.ac.jp / click for the moving version


karashi renkon 辛子れんこん lotus roots with mustard
Lotus Root with Japanese Mustard, sometimes fried.
Sometimes white miso, kamaboko ground fish paste and katsuobushi are used for the filling.
From Kumamoto

CLICK for more photos When the daimyo of Kumamoto, Hosokawa Tadatoshi, 細川 忠利 became sick, a priest from the temple 豊前国耶馬溪羅漢寺 in Buzen told his aides to prepare some lotos roots for him. One of the kitchen crew, Heigoro 平五郎, remembered that Kato Kiyomasa had some lotus planted in the moat of Kumamoto castle as food for emergencies, so they took some out filled the holes with a paste of mustard powder, wheat miso paste and egg yolk. They fried this in oil and offered it to the ailing lord, who ate it with gusto and became well soon.


digging for lotus root れんこん掘る renkon horu
kigo for early winter



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


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daikon karashizuke 大根からし漬 with radish
. . . CLICK here for Photos !


kazunoko karashi zuke 数の子からし漬け herring roe pickled in mustard
. . . CLICK here for Photos !


kyuuri karashizuke きゅうりからし漬け with cucumbers
. . . CLICK here for Photos !



CLICK for more photos
nasu karashizuke 茄子辛子漬け with eggplants
Rather famous in many areas of Japan.
minden-nasu みんでんなす, 民田なす Minden eggplant pickles
Yamagata


Nozawana no karashizuke 野沢菜のからし漬け
from Nozawa town, with nozawana spinach


piiman karashizuke ピーマンからし漬け with bellpeppers (paprika)


shiitake karashizuke 椎茸からし漬け with shiitake mushrooms
Prepared in many regions famous for shiitake growing.
. . . CLICK here for Photos !

Shiitake mustard pickles
Dishes from Yufuin, Oita, Kyushu.




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Other dishes with "karashi"



inarizushi いなり寿司 Inari sushi
In Matsumoto, they smear karashi mustard on the inside of the pouch.



hotaru-ika no karashi sunomono ほたるいかの辛子酢物
from Namerigawa town 滑川市
Dishes from Toyama prefecture


karashina no masutaato ae からし菜のマスタード和え
mustard plants with mustard dressing


nanohana to ika no karashi ae 菜の花といかの辛子あえ squid and hot mustard dressing
Rape blossoms ( 花菜漬 nanohana, na no hana)



shimazushi しまずし/ 島寿司 Sushi from the Islands
. . . CLICK here for Photos !
Since there grows no Japanese horseradish (wasabi) on the islands, this sushi is usually served with mustard (karashi) or hot pepper.
WASHOKU
Hachijojima Island.
八丈島の島寿司



wakegiae, wakegi ae わけぎあえ wakegi leek with dressing
Best prepared in spring for the Doll Festival. Boiled with shells and asari shells, white miso, karashi mustard, sugar and vinegar.
Dishes from Kagawa, Shikoku


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Worldwide use


Senf

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Things found on the way



ariru karashi abura アリルからし油
from Izu Town
This is made from wasabi, Japanese horseradish.
. . . CLICK here for Photos !


. WASHOKU
spicy mentaiko (辛子明太子, karashi mentaiko).
 
marinated roe of pollock


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toogarashi 唐辛子 chilli peppers "Chinese karashi"


komatsuna こまつな 小松菜 Japanese Mustard Spinach
Senfspinat


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HAIKU and SENRYU


初鰹 銭と辛子で二度涙
hatsugatsuo zeni to karashi de nido namida

first bonito of the season ...
for the prize and for the pungency
we have to cry twice

The "Children of Edo" liked the first expensive bonito of the season, cut in sashimi and with a dip of Japanese mustard.


There was an old way to prepare the mustard seeds by grinding them fine, then put a piece of paper on top of them and add hot water. Now a redhot piece of charcoal is added to the pot and the whole stays over night. The charcoal takes on the pungency of the mustard, and a fine fragrance remains.


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からし菜に直ぐ積りけり春の雪
karashina ni massugu tsumorikeri haru no yuki

on the mustard plant field
it piles up in straight rows -
snow of spring


Maeda Shura 前田普羅 (1888 - 1954)


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CLICK for more photos

からし菜の湯を通したる緑かな
karashina o yu o tooshitaru midori kana

this special green
of mustard leaves blanched
in hot water


Nakamura Seijichiro 中村青一路


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Related words

***** . Mustard greens, Senfkraut (takana 高菜) .


SPRING vegetables


***** WASHOKU : INGREDIENTS


***** WASHOKU :
YASAI . Vegetable SAIJIKI



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4/29/2009

AUTUMN VEGETABLES

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The Japanese Vegetable Saijiki

野菜歳時記  


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

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


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Explanation

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

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

aki yasai 秋野菜
CLICK for more photos

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Early Autumn


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


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



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


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Mid-Autumn


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


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

. awamochi no kyokutsuki 栗餅の曲つき in Edo .



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


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

. WKD : Millet (awa, hie, kibi)



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



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




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


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


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Late Autumn

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


eggplant seedlings 種茄子 (たねな) tane nasu


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




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



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


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


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All Autumn


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



Beans 豆、まめ mame all kinds of beans and peas

Chrysanthemum kiku


Edamame 枝豆 green soybeans on branches

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

Gourd and gourd pickles (uri)


Ginger, jinjaa ジンジャー, shooga 生姜

hajikami はじかみ(薑/椒) hajikami is a type of ginger
端赤 。。。 はじかみ 。。。 edges are red
hajikami comes from leaf ginger (hashooga 葉しょうが)
hajikami suzuke はじかみ(薑/椒) hajikami is a type of ginger
"blushing ginger pickle"
gari がり for sushi , or with fried fish



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



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


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


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


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


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



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


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Things found on the way




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HAIKU



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

autumn vegetables -
a field full of radishes
and cabbage


source : 里山散歩


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

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



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

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




Planting, harvesting and preparing food in AUTUMN kigo


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

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

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5/24/2008

Yamaguchi Hagi

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Yamaguchi Prefecture

a prefecture of Japan in the Chūgoku region on Honshū island. The capital is the city of Yamaguchi, in the center of the prefecture.
The largest city, however, is Shimonoseki.

Yamaguchi Prefecture was created by the merger of the provinces of Suō and Nagato. During the rise of the samurai class during the Heian and Kamakura Periods (794–1333), the Ouchi family of Suō Province and the Koto family of Nagato Province gained influence as powerful warrior clans
© More in the WIKIPEDIA !


Let us look at some food from Yamaguchi.

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WASHOKU
Sweets from Yamaguchi




ankozushi あんこ寿司 sushi with pressed vegetables
a kind of pressured sushi with ANKO, boiled vegetables. Always prepared for festivals and celebrations.
. . . CLICK here for Photos !


chirinabe ちりなべ
hodgepodge, made with fugu


fugu ryoori ふぐ料理(ふく料理)dishes with globefish fugu
Shimonoseki speciality.


hakugin 白銀 "white silver" kamaboko


hookamuri ほうかむり "covering your cheeks with a cloth"
minced fish meat of sawara and iwashi sardines is wrapped in konbu seaweeds. Boiled in a sweet-hot soy sauce.
Typical family food.



Itokoni いとこ煮 boiled pumpkin with red beans



Iwakuni chagayu 岩国茶がゆ rice gruel from Iwakuni
Since the battle of Sekigahara more than 400 years ago this was prepared by the poor farmers to survive. Rice boiled with tea. Said to be good for cleaning the intestines. Bancha tea was cooked in an iron pot and then rice was cooked in the tea. Some sweet potatoes of vegetables and tofu could be added. Umeboshi as pickles.


Iwakunizushi 岩国ずし Sushi from Iwakuni
A reminder of the old Furukawa domain. Sushi with the five grains. Prepared in a specially large sushi oke with a layer of rice, a layer of other ingredients and a final layer of the five grains. Covered with a lid and a heavy stone to let it stand. Makes many portions for many people. With the bounty of the sea and the bounty of the local mountains.

Also called "The Daimyo Sushi", tonosama sushi 殿様寿司.



kaimochi かいもち mochi rice cakes with sweet potatoes
from Oshima town.山口県周防大島町. Yam 芋 was added to preserve the precious rice for a snack.



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.


kawarasoba, kawara soba 瓦そば "noodles cooked on roof tiles"
Speciality of Yamaguchi town. Noodles and meat are fried together and then sauce is added.
It is now also sold as a pack to prepare at home (瓦そばセット).
. . . CLICK here for Photos !
岡山県浅口郡里庄町新庄平井1887-1 : 手延べ麺



kenchoo けんちょう radish pot
winter dish with a lot of radish. Can be prepared in a large pot and warmed before eating.
. . . CLICK here for Photos !



Kintaroo iwashi 金太郎イワシ / 金太郎鰯 Kintaro sardine
from Hagi town 萩



kurumaebi, kuruma ebi full course 車えびのフルコース
Kurumaebi prawns from Akiho town 秋穂町 are best! They are fresh all year round. As sashimi or sushi, fried or grilled ... anything.



CLICK for more photos mikoto ika 男命いか Squid like the God Susano-O no Mikoto
須佐の地名は須佐之男命(すさのおのみこと)/ 須佐男命いか
From the town of Susa, which is playing with words on the name of the deity.
Susa is near Hagi and now uses this squid to bring life back to town.


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natsumikan 夏蜜柑 / 夏ミカン summer mandarines
from Hagi town 萩市
They are rather large.
They were introduced after the Meiji restauration for former samurai to plant in their estates. They could sell the fruit and earn some money like that. Some estates produce as much as two tons of these during the season.
. . . maruzuke 夏蜜柑丸漬 one whole mikan, filled with yookan jelly.
. . . CLICK here for Photos !
. . . aogiri 夏蜜柑菓子 あおぎり "green cut"
the green fruit is cut off the top and bottom in round slices, only a few of them from each fruit. The green outside peel of the slices are cut by hand to make them rounder. They are dried and marinated with sugar.
. . . CLICK here for Photos !

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niguinabe 煮食い鍋(にぐいなべ)sukiyaki with fish
also called
iriyaki いりやき
Eaten along the coast of San-In also, in Tottori.
A simple way of the local fishermen to eat their fresh catch with some local winter vegetables.



obaike オバイケ / 尾羽毛 whalemeat
from the tail of the whale, contains a lot of fat. Eaten for setsubun in February, it brings health for the rest of the year.
. . . CLICK here for Photos !


Okatora no chikuwa 岡虎のちくわ Chikuwa from Okatora town
a kind of kamaboko food, made from fresh fish paste.



oohira 大平 soup with a lot of vegetables
mountain potato (satoimo), konnyaku, carrots, goboo, lotos root and others. Chicken is boiled to give the broth its flavor.
Speciality of Iwakuni.



renkon no su no mono と\れんこんの酢の物
lotus root pickled in vinegar
Speciality of Iwakuni. Prepared for celebrations.



saomanjuu 竿(さお)まんじゅう manjuu on a stick
竿まんじゅうの由来は、これより古く、約四百年前の大内氏の時代にさかのぼる。荒滝山に山城を構えていた内藤隆春の家臣に薙刀(なぎなた)作りの名人がおり、その武勇をたたえて里の人々が薙刀状のもちを作り、兵士たちの労をねぎらった。血に見立てた赤い模様が特徴。
http://www.ubenippo.co.jp/skiji/2004/kusunoki/kusunoki.htm



shirouo ryoori シロウオ料理 "small white fish dishes"
Leucopsarion petersi. shirauo, icefish
see haiku below

shirouo fish of the haze family. Sometimes eaten as odorigui, small fish alive in your mouth! wash down with soy sauce.
or fried, boiled, with egg or tofu.


shitchoru nabe しっちょる鍋 "do you know this nabe?"
local dialect for shitte orimasu ka ... shitte imasu ka?
(shittchoru nabe)
With different ingredients during each season. One kind of dango is in each.
小郡 Ogori Town
Some ingredients: anpeifu 安平麩, naritaki soomen 鳴滝そーめん, hanakkorii はなっこりー (special green vegetable from Yamaguchi), meebo めーぼ,
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Takasecha, Takase cha 高瀬茶 たかせちゃ Tea from Takase
This tea grows well in high altitudes and originates in Kagawa Prefecture, Takase area.
CLICK here for photos  !


Tenjin hamo ryoori 天神はも料理 dishes with Tenjin pike eel
鱧(はも)Hamo.
Hamo is mostly fished here in Yamaguchi, in the town of Hofu 防府市.



uni うに(海胆) sea urchin
Famous from Shimonoseki. Uni Sukiyaki is also prepared.
The sea urchin tastes special here because of the water quality.

unimeshi ウニめし rice with sea urchin
Best from spring to summer, when the ovaries are full. The sea urchin roe can also be fried.
Speciality of Hagi town.


yuureizushi yuurei sushi ゆうれい寿司
"ghost sushi"
from Kichibe 吉部地区. They could not get any fresh fish and made sushi only with white rice, vinegar and a bit of yuzu citron juice. For decoration, leaves of green perilla shiso or sanshoo japanese pepper was used.
Also called "white sushi" 白ずし shirozushi.
. . . CLICK here for Photos !


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Worldwide use


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Things found on the way



Yamaguchi Fudo Pilgrimage to 18 Temples ...
十八不動三十六童子霊場
山口県



Laquer Dolls from Oouchi, Yakko 大内の漆だるま
CLICK for more photos


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HAIKU


白魚をひと飲みにして喉さみし
shirauo o hito-nomi ni shite nodo samishi

icefish
gulped down in one sip -
my throat feels loneliness


Tanayama Haro (Haroo Tanayama) 棚山波朗 (1939 - )


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Related words

***** WASHOKU : Regional Japanese Dishes

***** . Folk Toys from Yamaguchi .

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5/23/2008

Wakayama Kumano Koya

[ . BACK to WORLDKIGO TOP . ]

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Wakayama Prefecture




Wakayama Prefecture (和歌山県, Wakayama-ken) is a prefecture of Japan located on the Kii Peninsula in the Kansai region on Honshū island. The capital is the city of Wakayama.
© More in the WIKIPEDIA !


In october, daidai mikan だいだい 和歌山 are shipped to all of Japan.
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Koya San in Wakayama 高野山


The ancient Kumano Pilgrims Road
Kumano Kodoo, Kumano Kodō (熊野古道)


Waterfall of Nachi, Nachi no Taki

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Regional dishes from Wakayama 和歌山の郷土料理
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In olden times, many refugees from the capital found a new home in the valleys of Wakayama and brought some of the food culture from the capital (Nara, later Kyoto) with them.


ayuzushi, ayu sushi 鮎ずし sushi with sweetfish
best from the clear waters of the river Kozagawa 古座川
in this river there are also tenagaebi 手長えび、unagi うなぎ、zugani ずがに.
and other ayu dishes
ayu no nikuzushi 鮎の肉ずし、ayu no segohsi 鮎のせごし、ayu no shirago 鮎の白子 roe of the female、ayu no misoni 鮎の味噌煮、ayu no kanroni 鮎の甘露煮、aburiayu あぶり鮎、ayu no zoosui 鮎の雑炊



chagayu 大和の茶がゆ rice gruel cooked with tea
Especially in the mountainous area of Kumano, where each farmhouse has its own small tea plantation for private use. They can not grow much rice and to give the daily portions more volume, the rice was cooked with hoojicha tea until it was soft. It is now eaten for breakfast or dinner together with some side dishes.
The color is a brown-green mix.



gomadoofu, gomadofu, goma tofu ごま豆腐 tofu with sesame paste
Mount Koya is especially famous for this dish. It is very healthy and has a pleasant fragance.
. . . CLICK here for Photos !



hijiki no tsukudani ひじきの佃煮 sweetly simmered hijiki seaweed
From Higashi Murogun 東牟婁. The seaweed is collected in early spring. funori and tengusa are also collected.


hoorakuyaki, hooraku yaki ほうらく焼き simmered in an earthen pot
Fish with white meat of the season is simmered in an earthen pot. Sauce from pickled plums is added.
hooroku 焙烙 / 炮烙 / ホーロク / ほうろく is a special earthen pot
hooraku is a local dialect version.



igami no nitsuke いがみの煮付け boiled igami fish
a typical fish of Soutern Wakayama, igami budai「いがみ(ブダイ)
Leptoscarus japonicus.
Served for the new year, boiled with its head and some potatoes to go with it.
. . . CLICK here for Photos !
Papageifisch



inoko mochi 猪子餅, 亥の子餅 ricecakes like little wild boars
Made for the autumn festival of Wild Boars (inoko matsuri いのこ祭り for the deity of Wild Boars 亥の神様, to see him off to the mountains for his winter rest.
The mochi war white and red anko is pasted around them. There are 12 in a common year and 13 in a leap year (uruudoshi 閏年), placed in a wooden masu as offering to the deity.
Marishiten and the wild boar mochi connection



imomochi, imo mochi いももち sweet potato mochi
mat along the coast of Kumano, where there was not enough space to grow rice. In former times, a little wheat and sweet potatoes was the daily food of the poor farmers, especially along the coast of Higashi Muro 東牟婁海岸. Their other food was
ukecha
ukecha うけ茶, when the dried sweet potaotes were placed in a bowl of green tea.


itadori nimono イタドリ煮物 boiled itadori fern
gathered from the end of march. For keeping it is pickled in salt, shiozuke 塩漬け.
. . . CLICK here for Photos !





jakozushi, jako sushi じゃこ寿司 sushi from small river fish
jako (zako) じゃこ【雑魚】
kawauo 川魚(じゃこ jako in the local dialect) river fish, they were quite common in the waters around Wakayama. They were boiled with sweet soy sauce and then put on sushi rice, eaten in summer and as oshizushi for the autumn festival. Often wrapped in a persimmon leaf, like the
Benkei no jakosushi 弁慶のじゃこすし
from fish of the river Ki no Kawa 紀ノ川 near Koya-san 高野山.


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kaki 柿 persimmon
an important product of Wakayama

kushigaki 串柿 ( くしがき) dried persimmons on a stick
town of Shigo, Katsuragi

kakijamu, kaki jam 柿ジャム persimmon jam
It contains a lot of vitamin C, carotin and calium. Like this it could be eaten the whole year.


kaki no hazushi, kaki no ha sushi 柿の葉ずし sushi wrapped in a persimmon leaf
more famous in Nara 柿の葉 葉寿司


kaki no nukazuke 柿の粕漬け persimmons pickled in rice bran
from the Ito area 伊都地方, were Fuyuugaki 富有柿 were grown. It was a special gift of this area.


kakizuke daikon 柿漬け大根 pickled radish with persimmons
The peel of bitter persimmons was pickled with takuan radish in rice bran. The liquor from the fruit would give it a special fruity flavor.


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kakimaze かきまぜ(o-maze おまぜ) mixed sushi
. . . kashiwa ha no sushi 柏葉のすし sushi in an oak tree leaf
with carrots, goboo, shiitake, fuki no to and bamboo shoots or other seasonal vegetables.
Prepared for memorial services in red color. For happy occasions and festivals yellow omelett stripes and pickled pink ginger were added.
Katsuura and Nachi area 那智勝浦町太田地域


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kamakurazuke kamakura tsuke かまくら漬 / 鎌倉漬 fish sushi
from the Arita area 有田
Especially prepared for visitors, a kind of narezushi, mostly with saba, pickled together with radish, carrots and renkon lotus root, with a lot of salt, sugar and rice vinegar.



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Kishuu no umeboshi 紀州の梅干 
dried plums from Kishu

Umeboshi 梅干 dried pickled salty plums
from 紀州産 南高 梅


Kishuu ume flavor 紀州梅を使用した梅味の柿の種 snack, kaki no tane
also with peanuts 紀州梅味 柿の種 ピーナッツ入り 
. . . CLICK here for Photos !




Kishuu ume konbucha 紀州梅昆布茶 Kombu-Tea with ume flavor
. . . CLICK here for Photos !


Kishuu ume koshu (furuzake) 紀州梅古酒 "old liquor"
. . . CLICK here for Photos !


Kishuu ume monaka 紀州梅と梅最中 / 紀州梅もなか Waffers with ume
. . . CLICK here for Photos !


Kishuu ume negijio raamen 紀州梅ネギ塩ラーメン soup with leek and pickled plums
. . . CLICK here for Photos !


Kishuu ume sofuto 紀州梅ソフト soft icecream
. . . CLICK here for Photos !


Kishuu ume suupu ほんのり紀州梅 スープ春雨 instant soup
with edamame beans and nori
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Kishuu ume tan / sumi 紀州梅炭 coal from Kishuu plum trees
. . . CLICK here for Photos !


Kishuu ume zerii 紀州梅ゼリー jelly with plums from Kishu
. . . CLICK here for Photos !



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ume udon 梅うどん red udon noodles with ume in the dough
. . . CLICK here for Photos !
also as instant soup from Nisshin Ume Donbei どん兵衛


usujio Kishuu ume うす塩紀州梅 pickled with less salt


tomato ume とまと梅 tomato plum sauce
tomato―ume(とまとうめ)だれ
from Minabe Village, Yutosei 優糖星


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kokerazushi, kokera sushi こけらずし layered festival sushi
From Matsue area 松江
For the autumn festival. Made with shrimp and seasoned fish powder (soboro).
kokerazushi 柿鮓 "wood shingled sushi", layered sushi



komugi mochi 小麦餅 wheat flour mochi
11 days after hangeshoo (はんげしょう)半夏生, the summer solstice.
haggeshoomochi 小麦餅(はげっしょう餅 )from Nara



kuenabe, kue nabe クエ鍋 kelp grouper hodgepodge
kue 九絵 Epinephelus moara
This fish loves the warmer sea south of the Kanto area. It grows until about 1 meter long. It lays its eggs in the cliffs around Hidaka coast. In winter, it is eaten in hodgepodge, as sashimi or soaked in ricewine.
from Hidaka 日高町
. . . CLICK here for Photos !



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kujira 鯨 whale
Mostly caught in Taiji (太地町, Taiji-chō), located in Higashimuro District.
Taiji Whale Museum opened in 1969.
太地の鯨料理 紀州 Kishu Dishes with whale meat

Wada Kakuemon, later known as Taiji Kakuemon, invented the whaling net technique called Amitori hoo (網取法) to increase the safety and efficiency of whaling. This method lasted more than 200 years.

kujira no goma-ae 鯨のごま和え whale meat with sesame dressing
first prepared by 太地角右衛門 Taji Kakuemon in the Edo period. Also prepared with misoae.

kujira no tazuta age 鯨の竜田揚げ deep-fried whale meat
This was most common in the good old days.

kujira suteeki 鯨ステーキ whale meat steak


sarashikujira no sumiso-ae さらし鯨の酢味噌和え
whale meat with vinegar-miso paste dressing
sarashi kujira さらしくじら【晒し鯨】 The fins and skin are thinly cut, blanched in boiling water to get rid of the skin and then "cooled down" (sarashi) in ice water. This tasts good with a vinegary flavor dressing. It is also eaten in miso soup.
whale meat dishes as KIGO for summer


saezuri 鯨さえずり the tongue of the whale, often as sashimi or bacon
saezuri is a word for the twittering of birds
. . . CLICK here for Photos !



WKD : Whale, kigo for all winter


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kurumimochi, kurumi mochi くるみ餅 mochi with walnuts
Mochi are prepared with the new rice for the autumn festival and offered to the tutelary clan deities (ujigami 氏神様) . Their light green color is pleasant.
. . . CLICK here for Photos !



mamegohan, mame gohan 豆ごはん rice with reeen peas
from Inancho town 印南町, a growing region for endomame えんどう【豌豆】 podded peas.
There are many varieties of these peas like oranda オランダ、usui ウスイ、saya endoo サヤエンドウ. For cooking with rice, the usui-endo are used.
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menosushi, me no sushi めのすし sushi wrapped in seaweed
Every spring, a specially wide seaweed of the kombu family is harvested near East Muro town 東牟婁 (and in parts of neighbouring Mie prefecture).
antokume あんとくめ, hirome ひろめ are names for this seaweed. It is dried in the sun and can be used all year long for wrapping sushi.




Naraae, Nara ae, Nara-ae 奈良あえ Nara salad
with radish, carrots, abura-age tofu, dried shiitake mushrooms, goboo, and a sauce with sake, sugar, vinegar and salt.
The area of Hirai, Kozagawa 古座川町平井地区
. . . CLICK here for Photos of the area !
This area is famous for the fugitives from the capital Nara, who kept their food culture like in the old days. Their regional specialities have quite a revival these days. For example yuzu products and
ayuzushi and uzumidoofu in our list here.




ni namasu, ninamasu 煮なます boiled "namasu"
finely chopped raw fish and vegetables soaked in vinegar, then boiled



osasuri おさすり (ebitsu えびつ)festival confect
Offering on May 5, for the Boy's festival, together with chimaki dumplings.
They used to be made from wheat flour in green color or with past of soramame beans.
. . . CLICK here for Photos !


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saba no hayazushi to amazake 鯖の早寿しと甘酒
mackerel sushi and sweet ricewine
From Hidaka 日高地方
Prepared for the autumn festival in October, a kind of narezushi (fermented sushi), but nowadays vineger is used.
narezushi is prepared for festivals since more than 800 years. The Arita area 有田 also has a long tradition. They wrap the sushi into a leaf similar to the susuki reed grass, called ase no ha sushi あせの葉寿司.



saba no takikomi gohan 鯖の炊きこみご飯 mackerel cooked with rice
Along the coastline of Wakayama, takikomi rice cooked with ingredients is often prepared. Also sanma pacific saury, oysters or mussles are used. In the mountains, mushrooms and sansai mountain vegetables are cooked with the rice.



saera no teppoo さえらのてっぽう Pacific saury sushi
Along the southern coastline, when autumn turns in winter, sanma Pacific saury comed down from the North and has less fat, just right to prepare sushi.
This is a special dish for festivities., prepared with vinegared sushi rice and hand-kneaded sushi.
saerazushi さえらずし(sanmazushi さんまずし)


sanmazushi, sanma sushi さんまずし 秋刀魚 Pacific saury sushi
sanma comes down from Hokkaido and reaches Wakayama in winter. It has less fat and is right for maruboshi 丸干し, drying in the sun and wind of the beach. The fish is salted over night and then dried for two or three days. Grilled is a delicacy.
For sugatazushi, with head and tail, some juice of daidai mikan is added to the sushi rice.
. . . CLICK here for sugatazushi Photos !
Makrelenhecht. Cololabis saira.




satoimo kukizuke 里芋くき漬け pickles from taro stems
from Higashi Murogun 東牟婁.
The stems are also eaten as boiled vegetables or with dressing.
(see zuiki below)


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CLICK for more photos
tachiuo, tachi-uo たちうお【太刀魚】
hairtail; cutlass fish; scabbard fish
Trichiurus lepturus auriga
Degenfisch


tachi-uo to chiizu no pai tsutsumi 太刀魚とチーズのパイ包み
scabbard fish wrapped in cheese and baked as a pie


tachi-uo sushi, tachiuo sushi タチウオすし sushi from scabbard fish
The best in Japan, as they say.
From Arita town. 有田市 which has the highest catch of this fish.
. . . CLICK here for Photos !


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takanazushi, takana sushi 高菜ずし sushi from takana leaves
. . . CLICK here for Photos !
Brassica juncea var. integrifolia.
nubarizushi, nubari sushi めばり寿司 from Mie prefecture
. . . meharizushi, mehari sushi めはりずし large sushi
wrapped inthe pickled leaves of Takana, which are pickled in winter and early spring. They were used to wrap the lunch rice for forest workers.
The names comes from a wordplay, with "opeinig your eyes wide when seeing this huge lunch paket" "me o miharu hodo okii".
Nara no mehari sushi

. Takana 高菜 mustard greens .



toofuyaki 豆腐焼き grilled tofu
For the New Year preparations. A kind of dengaku with miso paste.
In Wakayama spielt der Tofu bei den Neujahrsvorbereitungen eine wichtige Rolle. Nach dem großen Neujahrs-Hausputz am 31. Dezember treffen sich die Mitglieder der „Tofu-Gruppe“ (toofukoo豆腐講) abwechselnd in einem Haus und genießen gegrillten Tofu mit Miso-Paste (toofudengaku), während sie die Ereignisse des abgelaufenen Jahres besprechen und sich an glückverheißenden symbolischen Wortspielen mit MISO (失敗、弱みそ, 泣きみそ) und TOFU erfreuen.


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umebishio, ume hishio 梅びしお paste from pickled plums
umeboshi were made into a fine paste and cooked with sugar. Their sweet-sour taste was a condiment for all food, for salads and fish dishes.
. . . CLICK here for Photos !



ume gohan, umemeshi 梅ごはん pickled umeboshi plums with rice
Best in summer, when people were tired and the sourness of the plums together with the perilla brought back their appetite. It was good cold as a luchbox.
. . . CLICK here for Photos !



utsubo ryoori うつぼ料理 moray (eel) dishes
in Kushimoto, Southern Kishu 南紀串本
it was eaten as a stamina food for the farmers and fishermen. Dried in the cold wind, then prepared as tsukudani. It was given to pregnant women and after birth to make the milk flow for the baby.
It best season is in summer, like hamo eel.
. . . CLICK here for Photos !

. utsubo 靱 moray eel, Kidako eel .
Gymnothorax kidako

. utsubogusa 靱草 (うつぼぐさ) "Kidako eel plant" .




uzumidoofu, uzumi tofu, uzumi dofu うずみ豆腐 "tofu burried in rice"
uzumaru 埋まる lit. means to be burried under something.
It can be freshly cooked white rice or rice gruel (kayu) or mochigome sticky rice.
From the mountainous area around Kozagawa 古座川町, where followers of the Heike lived in secrecy and kept the tradition of the capital Nara.



yorori no zushi ヨロリのずし sushi from black tuna
yorori
ヨロリis another name for kuroshibi kamasu クロシビカマス
. . . CLICK here for Photos !
black tuna, Promethichthys prometheus
He looks rather black,has a lot of fat and tasts superb. You can also fry the meat, cook it or use it for other fish dishes.



. WASHOKU
yubamaki ゆば巻 "suhsi rolled in soymilk skin"
 



zuiki no nimono ずいきの煮物 boiled taro stems
mostly from yatsuhashi 八つ頭 and ebi-imo えび芋 varieties.
zuiki is good for women after giving birth.
芋茎(ずいき) Zuiki Taro and the 随喜 Zuiki Vegetable Festival


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External LINK

Food, Dining, Festivals in Wakayama


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


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



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HAIKU




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

***** WASHOKU : Regional Japanese Dishes

***** . Folk Toys from Wakayama .

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