Azuki red beans Anko

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Red Beans, "small beans" (azuki 小豆 )

***** Location: Japan
***** Season: see below
***** Category: Humanity

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Explanation

Azuki Beans, adzuki beans 小豆 ( あずき)
red beans for sweet bean paste



Because of their red color, they are auspiciuos and ward off evil influence.

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kigo for early summer
azuki maku 小豆蒔く（あずきまく）sowing (planting) red beans



kigo for all summer

yude azuki 茹小豆 (ゆであずき) boiled azuki beans
niazuki 煮小豆（にあずき）
hiyashi shiruko 冷し汁粉（ひやししるこ）sweets with red beans
. . . CLICK here for Photos !


azuki aisu 小豆アイス（あずきあいす) icecream with red beans

koori azuki 氷あずき（こおりあずき）red beans on ice



Minazuki 水無月Kyoto sweets for June
with a layer of azuki


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kigo for all autumn

azuki arai 小豆洗い（あずきあらい）washing adzuki beans



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azuki no kayu 赤豆の粥（あずきのかゆ)
rice gruel with red beans
kigo for mid-winter
. . . CLICK here for Photos !

o-kayu, okayu, kayu　粥 rice gruel

Dicke Reissuppe mit roten Bohnen

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The red bean paste (anko 餡子) is made from these beans.
. . . CLICK here for Photos of dishes with ANKO !

anko made from minced meat was originally used in China for making manju. Around 600, when the kentoshi ambassadors to China brought this back to Japan, it was then used in temples, where the monks and nuns were not allowed to eat meat.
So instead of meat the bean paste was used for manju.
The red color of the bean paste is also auspicious for warding off evil.


quote
Red bean paste or Azuki bean paste is a sweet, dark red bean paste originating from China. It is used in Chinese cuisine, Japanese confectionery, and Korean cuisine. It is prepared by boiling and mashing azuki beans and then sweetening the paste with sugar or honey. The husk of the beans may be removed by sieving before sweetening, which leads to a smoother and more homogeneous paste.

Types
Red bean paste is graded according to its consistency. In Chinese cuisine, the most common types are:

Mashed: Azuki beans are boiled with sugar and mashed. The paste is smooth with bits of broken beans and bean husk. Depending on the intended texture, the beans can be vigorously or lightly mashed. Some unmashed beans can also be added back into the bean paste for additional texture. This is the most common and popular type of red bean paste eaten in Chinese confections. Can also be eaten on its own or in sweet soups.
Smooth: Azuki beans are boiled without sugar, mashed, and diluted into a slurry. The slurry is then strained through a sieve to remove the husk, filtered, and squeezed dry using cheesecloth. Although, the dry paste can be directly sweetened and used, Oil, either vegetable oil or lard, is usually used to cook the dry paste and improve its texture and mouth feel. Smooth bean paste is mainly found as fillings for Chinese pastries.
In Japanese cuisine, the most common types are:

anko ... süßes Bohnenmus
Tsubuan (粒餡), whole red beans boiled with sugar but otherwise untreated (grobes süßes Bohnenmus)
Tsubushian (潰し餡), where the beans are mashed after boiling
Koshian (漉し餡), which has been passed through a sieve to remove bean skins; the most common type (feines süßes Bohnenmus)
Sarashian (晒し餡), which has been dried and reconstituted with water
(getrocknetes, pulverisiertes koshi-an)

In Japanese, a number of names are used to refer to red bean paste; these include an (餡), anko (餡子), and ogura (小倉 ). Strictly speaking, the term an can refer to almost any sweet, edible, mashed paste, although without qualifiers red beans are assumed.
Common alternatives include
shiroan (白餡), made from white kidney beans, and
kurian (栗餡), made from chestnuts.

Red bean paste is used in many Japanese sweets, such as:
Anmitsu (an and jelly)
Anpan (an and bread)
Daifuku
Dango
Dorayaki (azuki bean pancake)
Manju
Oshiruko or Zenzai (azuki bean soup, commonly served over shaved ice with dango. Sweetened condensed milk is often poured over the top for added flavor)
Taiyaki
Uirō (uiroo, a traditional Japanese steamed cake)
Yōkan (yookan, red bean jelly)
©　More in the WIKIPEDIA !





ankohii, an koohii あんコーヒー anko and coffee
A big spoon full of sweet red beans tsubuan is put into the coffee cup, than black coffee is added. It is served with a spoon to stirr the mixture for extra sweetness and then eat the beans with the coffee flavor (and savor the coffee with the sweet bean flavor).
Served at Gyokuen Tea Shop 茶寮ぎょくえん


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Bichu, Kurashiki Anko Meguri Stamp Ralley, October 2009
備中・倉敷あんこめぐり スタンプラリー


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dainagon azuki 大納言あずき special Dainagon-brand of azuki
they are much larger than the normal ones. The Dainagon beans from Tanba are especially famous.
The ANKO made from them is of high quality.
dainagon is the word for the "Great Counillor" of the ancient Japanese government. This food is therefor eaten with the wish for a good career and prepared expecially for auspicious days of children.
azukimeshi, azuki-meshi 小豆飯 rice with red adzuki beans
Kyoto
. . . CLICK here for Photos !


erimoshoozu えりもしょうず Erimoshozu
variety from Hokkaido, Tokachi area, with very small beans.


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Worldwide use


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Things found on the way


Azuki Daruma
小豆を「達磨」に見立てる。


source : 　www.loftwork.com : Sakai

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. Anko Daruma Wrapper 餡子だるま


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Azuki-Arai 小豆洗い Monster washing azuki beans

and a sake with this label !




. Mizuki Shigeru and GEGEGE (ゲゲゲの鬼太郎) . 　



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. Doing Business in Edo　- 江戸の商売 .

Shiruko 汁粉 in the Edo period

Shirukoya, by Utagawa Hiroshige

There were quite a few yatai stalls which sold this sweet. Some had a shop sign saying "New Year Store" (shoogatsuya 正月屋). Maybe because they also sold zooni mixed soup, which in special on the first of January.
Sometimes the red azuki beans were made into a powder (ko 粉) and put into the soup (shiru 汁).
Or the name derives from the beans left as such in the broth (ko 子/ 実) served with mochi (餡汁子餅)and the name later contracted to shiruko written with the Chinese character for powder..

There is also the dish called zenzai 善哉（ぜんざい）.
. . . CLICK here for Photos !
It developed during the Edo period. In Kyoto and Osaka, the beans were boiled in brown sugar in a broth with round white mochi (shiratama). In Edo the beans were skinned first and boiled in white sugar and then square kirimochi were boiled in the broth.
This is also called "country soup with sweet red beans" inaka shiruko.

In Kansai when beans were skinned, the broth was called shiruko and koshian was called zenzai. In Edo, benas prepared for zenzai werw called tsubushi-an つぶし餡, chunky paste of sweet beans).

In Kansai there is also kameyama 亀山, a white mochi with a tsubushi-an on top and no broth, it is said to resemble the "turtle mountain" Kameyama of Kyoto.


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HAIKU

世の隅にいま新小豆茹であがる　　
yo no sumi ni ima shin azuki yudeagaru

in a corner of this world
now the new red beans
are cooked and ready　　　

Suzuki Setsuko 鈴木節子

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小豆飯朝から母にひまがなし　
azuki meshi asa kara haha ni hima ga nashi

rice with red beans -
from morning on my mother
has not a free moment

Ikeda Kashoo　池田可宵

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Related words

***** WASHOKU : INGREDIENTS

WASHOKU : YASAI . Vegetable Saijiki


WAGASHI ... Sweets SAIJIKI

Ningyooyaki, ningyoyaki 人形焼 figure waffles


Daruma Museum Japan

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Kaki persimmon Kyorai Arashiyama

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. Persimmon legends and art motives .
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Persimmon (kaki)

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

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Explanation

Kaki, 柿 Persimmon
WKD : Kaki Persimmon (kaki, hoshigaki) as Kigo
WKD... various kigo

Diospyros kaki
Sharon Fruit


Kaki-Plate by Gabi Greve

kakinoki, kaki no ki カキノキ（柿の木）persimmon tree


There are said to be more than 1000 different kinds of KAKI in Japan.
渋柿と甘柿 shibugaki and amagaki, bitter and sweet kaki.

Die Sharonfrucht, die nach der Sharon-Ebene in Israel benannt ist, wird oft durch Chemikalien zur Reifung gebracht.


The most important sweet one is Fuyuugaki (fuyugaki) 富有柿 and Jiroo 次郎.

Bitter ones are Hachiyagaki 蜂屋 , and Hiratanenashi 平核無 （ヒラタネナシガキ）and Hatchingaki 八珍柿（はっちんがき）



anpogaki あんぽ柿（あんぽがき）type of bitter persimmon
from Tottori and and Isazawa, Fukushima
福島県伊達市梁川町五十沢（いさざわ)
They become black and hard when dried.
They can be kept 3 months in the refrigerator.
They are mixed in salads or cut finely and mixed with pickles or in yoghurt.
In Wakayama, they grow a type without kernels.
tanenashi anpogaki たねなしあんぽ柿, hiratanenashi　ひらたねなし



Ichitagaki 市田柿（いちたがき）
The most famous dried persimmon
from Ichita, South Shinshuu, Nagano.
長野県下伊那郡高森町の市田地域
They are eaten for the New Year and other celebrations.
"The more kernels there are in a persimmon eaten on the first of January, the richer you will become during this year".
元旦に食べた干し柿から出てきた種の数が多いほど、
その一年で多くの富を蓄えることができる



One last kaki (or a few) is left on the tree to "watch over it"
(kimori gaki 木守柿) kimamorigaki きまもりがき
kigo for autumn
also called "taking care of the children"
komorigaki こもりがき」
komamorigaki こまもりがき

These fruit are eaten by the birds and badgers and other animals.


momo kuri sannen, kaki hachinen 桃栗３年柿８年..
it takes three years to harvest from a peach or chestnut tree
but it takes eight years to harvest from a persimmon tree.


柿が赤くなると医者が青くなる
When the persimmons get red,
the doctor becomes pale (runs out of business).
Because of its vitamins and minerals it is very healthy.


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kushigaki 串柿 ( くしがき) dried persimmons on a stick

prepared in the town of Shigo, Katsuragi, in Wakayama.
They are used as a decoration for the New Year, placed on the mochi, usually in the Kansai area.
In November, there is a Shigo Persimmon Festival
They are grown in the mountains and harvested each day for two month to prepare the dried fruit on skewers, 10 each, for good luck. This is a play with words:
Soto nikoniko, uchi mutsumajii ...
Outside smiling (two and two),
inside a harmonious couple (six on the inside).
So they are put on the stick in the order of two ... six ... two.
The farmer's wife puts them on skewers from morning to evening, for two months. The son binds them in layers to hang out for drying. They are dried under roofs outside and have to be taken care of when the mountain fog comes up. All are quite exhausted each year when the persimmon harvest is over ... and not even a fruit to eat.
auf Spießen getrocknete Persimonen


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korogaki 枯露柿 / 古老柿 （ころがき）
bitter persimmons made sweet
. . . CLICK here for Photos !

It is the job of the farmer to get the persimmons down from the tree. The fomenfolk then do the other preparations.
The skin is peeled, they are then dried in the sunshine for a week or longer in special store shelters outside, until they are very dry and show a white powder outside, which is the natural sugar to make them taste sweet.
They were a special winter treet for many villagers in the mountains and used also for the new year decorations, like the kushigaki above.


Housewifes in the area near Uji in Kyoto also use these korogaki, add some yuzu peel and roll them to small sweets



kakiguruma 柿車 "persimmon rolls"


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Monbei-Gaki 紋平柿(もんべいがき)
aus Takamatsu. a bitter variety, about 300 g heavy.



. WASHOKU
Yamato no tsurushigaki 大和のつるし柿 　
dried persimmons from Nara prefecture
and other persimmon dishes from the Yamato area


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Persimmons in local lore

Once Saint Shinran 親鸞聖人 (1173-1262) on his way to exile in Echigo (now Niigata) stayed over night in a farmhouse. He told the eager farmer Tsujihara Saemon 辻源左ェ門 all about his religion, the New Pure Land Buddhism.
Outside an old grandmother 経田屋太兵衛の老婆 heared his sermon. The next morning, when Shinran passed Keitaya 経田屋, she gave him some persimmons on a stick to eat. Shinran was very pleased about this. He took three seeds out of the persimmons, which had been grilled in the hearth and were half-black, and planted them in the garden,saying: "May they bring forth buds and be witness to my beliefs!" 我が末法世に栄えるならば再び芽を生ぜよ (this is a legend, of course). And for sure, over night three young sprouts came out of the earth and grew into three persimmon trees "sanbongaki" 三本柿. The fruit and kernels of these persimmons have black spots (from the hearth fire) to this day.
Thus the whole village took the name of "persimmon village" kakigichoo 柿木町. People who tried to cut them down were severely punished. One still exists today, with replants over the years. In 1956, the town build a fence around it.
There is now one tree at the tempel Tsujitokuhoo-Ji 辻徳法寺 and its fruit have black spots as if they had been burned down. The abbot knows this: "The three trees in front of Keitaya 経田屋 became old and dry over the years, but one of them was planted to the temple and survived there, and the two others are now lost."
Niigata (Toyama) prefecture, Kurobe Town,Shimoniikawa 新川（にいかわ）/ 黒部市三島


And a sweet with white beans and dried persimmons sold in Kurobe Town in honor of this legend.


黒部市三日市 Kurobe Town , Mikkaichi Town


There is even a haiku about these trees.

佛恩の柿の茂りと見上げたり
butsuon no kaki no shigeri to miagetari

I look up to it -
this leafy persimmon tree
with a Buddha legend

Igarashi Bansui (1899-1920) 五十嵐播水



Shinran had been in exile for five years in Echigo (now Niigata), but was pardoned in1211.
Saint Shinran / More in the WIKIPEDIA !
Shinran lebte 5 Jahre im Exil in Echigo. Neue Joodo Sekte des Reinen Landes. 浄土真宗


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Der Heilige Shinran und die drei Persimonenbäume
Shinran (1173-1263) war ein buddhistischer Mönch, bekannt als Begründer der „Neue Sekte vom Reinen Land“. Er studierte zunächst mehr als 20 Jahre lang in Kyoto im Bergkloster auf dem Hiei-Zan, distanzierte sich dann aber von der Lehre des esoterischen Buddhismus und folgte Honen (1133-1212), der die „Sekte vom Reinen Land“ begründet hatte und eine einfache, fromme Anrufung des Buddha Amida propagierte. Nach Streitereien mit den orthodoxen Lehren des Buddhismus wurde Honen und bald auch Shinran in die Verbannung geschickt. Auf seinem Weg in die Verbannung nach Echigo (heute die Präfektur Niigata) ereignete sich die folgende Episode.

Shinran übernachtete im Haus des Bauern Tsujihara Sa-emon in einem Dorf in der Nähe der heutigen Stadt Kurobe. Die beiden Herren verstanden sich auf Anhieb und Shinran verbrachte die ganze Nacht damit, dem Bauern seine Lehre zu predigen. Eine alte Nachbarin hörte ebenfalls interessiert zu. Als Shinran am nächsten morgen weiterziehen wollte, kam die Alte und brachte ihm ein paar Persimonen als Wegzehrung. Er verpeiste sie sofort, nahm die drei Kerne, die von der Herdasche schon fast schwarz waren, und pflanzte sie im Vorgarten der alten Frau mit dem Spruch: „Mögen sie sprießen und Frucht bringen, so wie meine neue Lehre!“ Und siehe da, bereits am nächsten Morgen begannen sie zu sprießen und drei stattliche Persimonenbäume wuchsen heran. Die Früchte und die Kerne haben bis heute schwarze Stellen.

Diese drei Bäume wurden liebevoll gepflegt und immer wieder durch Aufpfropfen erhalten, aber zwei davon gingen im Laufe der Zeit doch ein, während der dritte nach dem Umpflanzen in das Gelände des Tempels Tsujitokuhoo-Ji bis heute überlebt hat und hinter einem stattlichen Steinzaun hoch aufragt. (foto erwünscht)
In der Stadt Kurobe wird heute in Erinnerung an den Aufenthalt des Heiligen Shinran eine Waffel mit süßem weißem Bohnenmus und kleinen Persimonenstücken verkauft, die den stolzen Namen trägt „Die drei Persimonenbäume“ (sanbongaki).

Als der Haiku-Meister Igarashi Bansui (1899-1920) einmal hier vorbeikam, schrieb er folgendes Kurzgedicht:

butsu-on no kaki no shigeri to miagetari

hoch sehe ich auf –
dieser grünende Persimonenbaum
mit einer Buddhalegende


Die „Sekte des reinen Landes“ nach den Lehren von Honen und Shinran, mit dem Westlichen und Östlichen Tempel Hongan-Ji in Kyoto als Mittelpunkt, ist inzwischen weltweit verbreitet. Auch in Deutschland gibt es Gruppen, die dieser Lehre folgen.


. Honganji 本願寺 Hongan-Ji, Hongwanji . Kyoto


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Rakushisha 落柿舎（らくししゃ）
"Hermitage of the fallen persimmon"
is the cottage of Genroku poet Mukai Kyorai 向井去来.
Kyorai was one of ten disciples of the haiku poet, Matsuo Basho.

The cottage was listed in the Shui Miyako Meisho Zue, an Edo period travel book that listed famous places to see in Kyoto. The name of the place is derived from a story of how Kyorai achieved enlightenment.
As the story goes, Kyorai had forty persimmon (kaki) trees planted around the hut. One autumn, when they were heavy with fruit, he had arranged to sell the persimmons. But during the night before they were to be picked, a great storm arose. The following morning, not a single persimmon remained on the trees. As a result Kyorai was enlightened and from that point forward called the hut and garden, Rakushisha or 'the cottage of the fallen persimmons'. The poem he wrote for the occasion is inscribed on a stone in the garden:

かきぬしや こずえはちかき あらしやま
柿主や梢はちかきあらし山
kakinushi ya kozue wa chikaki Arashiyama

Master of Persimmons
Treetops are close to
Arashiyama

There's a bit of word play here. Arashiyama is a mountain near Kyoto but it means literally 'Storm Mountain'.

Basho visited here three times, in 1689, 1691 and 1694.
source : jgarden.org : Rakushisa


Main Entry
. Mukai Kyorai 向井去来 (むかい きょらい) .
1651 - 1704



. Mukai Chine 向井千子 . (? - 1688)
his sister, who died very young, age 25 only.



source :　Naokimi Yamada - facebook

yagate chiru . . .


Basho in Saga
Eight Basho haiku, one renku, seven passages of prose and two of his letters,
Translations and Commentary by Jeff Robbins - Assisted by Sakata Shoko
- source : writersinkyoto.com - (Robbins) -


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Arashiyama 嵐山 "Storm Mountain"
is a district on the western outskirts of Kyoto, Japan. It also refers to the mountain across the Ōi River, which forms a backdrop to the district. Arashiyama is a nationally-designated Historic Site and Place of Scenic Beauty.



Iwatayama Monkey Park
"Moon Crossing Bridge" (渡月橋,Togetsukyō), Togetsukyo
tombstone of the Heike courtesan Kogo of Sagano
hamlet of Kiyotaki and Mt Atago
Kameyama koen
©　More in the WIKIPEDIA !


六月や峯に雲置あらし山
rokugatsu ya mine ni kumo oku Arashiyama

Matsuo Basho 松尾芭蕉


the six month -
clouds are laying on the summit
of Mount Arashiyama
Tr. Gabi Greve



the sixth month --
with clouds laid on its summit
Mount-Arashi
Tr. Ueda Makoto


Basho is referring to the sixth lunar month.


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



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Dishes with persimmons 柿料理 kaki ryoori



The most representative food of autumn in Japan.
Rich in vitamin C and carotin.

They can be cut finely and mixed with meat and curry dishes.
The stem is dried and made in to a kind of Chinese medicine, shitii 柿蒂（シテイ), good for cough.

The leaves contain Vitamin C, B and K and other minerals. They are also made to a kind of tea-medicine. Their antibacterial properties make them good for wrapping sushi rice.
kaki no ha sushi （柿の葉寿司）
(kakinoha sushi) Sushi-Reis umwickelt mit Persimonen-Blättern
The fresh leaves of spring are made into tempura.



kaki no sunomono 柿の酢の物 prepared with sweet vinegar
. . . CLICK here for Photos !

kaki no aemono 柿の和え物 with tofu dressing
. . . CLICK here for Photos !


kaki no ha sushi （柿の葉寿司）Sushi wrapped in Persimmon leaves
speciality from Nara, Wakayama, Ishikawa prefectures.
In Nara, the leaves are pickled with salt and let ferment. It is sold at the airport and train stations.
Meat from Salmon, tai and anago is put on the sushi rice.
. . . CLICK here for Photos !



often used in the temple kitchen
for shoojin ryoori 精進料理.

jamu 柿ジャムpersimmon jam

Wagashi . Japanese Sweets
Persimmon and Sweets

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Worldwide use

Persimone, Diospyros kaki. Kakipflaume; Sharonfrucht.


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Things found on the way


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HAIKU



串柿が障子に残す影三つ　　
kushigaki ga shooji ni nokosu kage mitsu

three shadows
from persimmons on a stick
on the paper door　　

Hayu はゆ

kushigaki, kigo for autumn

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柿くへば鐘が鳴るなり法隆寺　
kaki kueba / the famous persimmon haiku
Masaoka Shiki
kaki kueba kane ga naru nari Horyuji


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Related words

***** aogaki 青柿 (あおがき) green persimmon
kigo for late summer


***** WASHOKU : INGREDIENTS

. PLANTS - - - the Complete SAIJIKI . 　

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- #kaki #persimmon -
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Shimo Jinja vegetables

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Frost Shrine (Shimo Jinja)

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

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Explanation

Shimo Jinja 　霜神社　 （しもじんじゃ） "Frost Shrine"
A village shrine with these deities
天神七柱（天津神、天の七星、霜神、鬼八天）
One of the oldest shrines in Japan.
Shimo no miya 霜の宮, more than 2500 years old.

Amatsukami nana hashira 天神七柱 "seven pillars of heaven"
This deity is also venerated in the shrine
Juniso Jinja in Kamakura
source :　ecokama

Ama no nanaboshi (Shishisei) 天の七星 The Seven stars in the Sky
the big dipper is Hokutoo Shichisei 北斗七星, also identified with this deity.

Kihachi Ten 鬼八天 see below

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CLICK here for PHOTOS !


The farmers pray here that no frost (shimo) will come to the fields in late summer. They also pray for an abundant harvest. They make a fire to keep the gods warm (hitaki gyooji 火たき神事 / 火焚神事). This is the only ceremony of this kind in Japan.
It is performed to keep the evil Kihachi Hooshi 鬼八法師の怨念 from making trouble.

霜延祈願 prayer for no frost
August 13 preparations begin, August 19 the fire is lit under a stone to keep the gods warm and kept burning for 60 days, to warm the seven deities, while prayers for an abundant harvest are spoken. This is done by special shrine maidens (hitaki otome 火焚き乙女), who stay at the shrine for all this time.


On October 16 the fire is extinguished. The shrine maidens are finally allowed to go home.
On the evening of October 16, a kagura dance is perfomred.
On October 19, the big shrine festival is held.
On October 29, the prayer session for NO FROST is finally over
mangan no hi 満願の日.

This festival is an important intangible cultural property of Japan since Showa 57.
In former times, one girl of about 10 years had to keep the fire alive with her grandmother, but lately grown-ups keep turns, because the children have to go to school.

The rice for offerings comes from three fields of the paritioners (ujiko). The rice brand is "koshihikari".
霜宮火焚（ひたき）神事 Shimomiya hitaki gyooji

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quote
Aso Shrine (阿蘇神社 Aso-jinja)
Aso is one of the oldest and most prominent shrines in Japan

Aso Shrine at Mount Aso in Kyushu is traditionally held to have been a center of worship before the accession of the Emperor Jinmu. The shikinaisha shrine complex at Ichinomiya in what is today Kumamoto prefecture was said to have been established in 281. Ichinomiya literally means "the first shrine" -- of which means in other words that Aso was the first shrine in the province of Higo.

Records link the founding of the shrine to the reign of Emperor Keikō. By the middle of the 11th century, the shrine was involved in national issues as they played out across Kyushu. During the ascendancy of the Kamakura shogunate, the Hōjō clan exercised a significant influence over the affairs of Aso Shrine.

This Shinto shrine is dedicated to the veneration of Tateiwatatsu-no-Mikoto たけいわたつのみこと, who was a grandson of Japan's first emperor and the brother of Emperor Suizei, the second monarch on the traditional list of emperors. In the same period that Emperor Jimmu was establishing his palace at Kashihara at the foot of Mount Unebi in Yamato province,Tateiwatasu was sent to Aso where he helped establish a number of agricultural communities; and later, he is said to have built a palace at Miyagi.

The original location of the shrine is uncertain because it was destroyed and rebuilt many times in or near the crater of Aso-zan. The present buildings date only from the Tempo era (1830-1843).
　© wikipedia


〒869-2221 熊本県阿蘇郡阿蘇町役犬原1005　
旧肥後国 阿蘇郡
http://nobyama.com/shimo_aso.html


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The Legend of Kihachi 鬼八　（きはち）

He fought with his lord, Takeiwatatsu no Mikoto, who liked to shoot arrows from the mountains at the farmers. He had Kihachi run after the arrows and bring them back to him, so he could continue his target shooting. Kihachi brings them back but gets tired after the 99th attempt. The lord is angry and wrestles with Kihachi, but Kihache releases a big fart and the lord let go of him. When the lord finally catches Kihachi, he cuts off his head, but whow and behold, the head comes right back on his neck. Also when his arm is cut off, it comes right back. So the lord cuts his arms and legs and has them burried at different places.

After cutting off his head for a second time, the head goes straight to heaven and curses the lord and the people, causing them frost in summer to damage their crops.
So the lord, in order to save the people from starving, begs Kihachi to forgive him and builds Shimomiya to worship him as the
"Frost God" Shimojin 霜神、Kihachi Ten 鬼八天).





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Worldwide use


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Things found on the way


. Hoshida Jinja 星田神社 Osaka .
and Ame no minaka nushi no kami 天之御中主大神


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HAIKU


Frost Shrine -
the crops shiver
even in August

Nakayama Ishino 中山石野, 2005


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Related words

***** WASHOKU : Kumamoto prefecture

***** . Aso Shrine Festivals 阿蘇神社 　

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Mandala Arrangements

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Mandala Arrangements of Food


Some food is arranged on round trays in the form that reminds me of a mandala.

hooshamori 放射盛り "like a star"
hoosha mori

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Two Sushi Mandala
by Ken Kawasumi


shippoo maki - shikai maki 七宝巻と四海巻
Cloisonnee and The Four Seas

. shippoo 七宝 （しっぽう）cloisonne .




quote from
http://d.hatena.ne.jp/kenkawasumi/


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quote from
鯖味噌本部



http://blog.livedoor.jp/kochirasabamisohonbu/archives/50784648.html


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Like a toy ball, Temari Sushi

temarizushi 手まりずし


source : chankosmile

. . . CLICK here for Temari Sushi Photos !


Daruma Museum . temari 手まり、手毬),


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CLICK for more Japanese photos


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虎杖浜たらこ

Tarako cod roe mandala

tarako, roe of the cod 鱈子（たらこ）
kigo for all winter


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CLICK for more food mandala images


Food Mandala REFERENCE


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Worldwide use


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Things found on the way

Daruma Museum

Mandala Therapy

.. .. .. .. Mandala for Life .. A Haiku and Picture Selection


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Mandala Plates




A rare blue, amber and cream-glazed pottery tripod dish.
Tang dynasty (618-907)





An Iznik 'Spider's Web' pottery Dish.
Turkey, 17th Century

source : www.alaintruong.com


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HAIKU

mandala food -
no way to get around
my hunger

Gabi Greve, March 2009



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Related words

***** WASHOKU :
Some ways to decorate sushi on a tray


***** WASHOKU : General Information

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Morning Market

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Morning Market (asa ichi, asa-ichi)

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

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Explanation


There are three great morning markets in Japan.

Nihon sandai asaichi 日本三大朝市



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Wajima Morning Market
Ishikawa prefecture
石川県 能登 輪島朝市
Noto peninsula

every day but not on days with 10 or 25.

. . . CLICK here for Photos !


Wajima's morning market is said to originate in the Nara Period (710 - 784), and started when people living on the coastal side of Noto-hanto Peninsula and those living on the mountain side brought along their specialty products to exchange here.
As one of the attractions of Wajima City,the Wajima Morning Market opens every morning with about 200 stalls standing in a line on the main street of Kawai-machi over a distance of about350m between its ends. The market offers various products including fresh marine products landed at Wajima Port, allowing you to enjoy buying these products while conversing with local women selling them under a friendly atmosphere.
source : www.kanko-otakara.jp


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Hida Takayama Morning Market
岐阜県 飛騨高山 朝市
Gifu prefecture
. . . CLICK here for Photos !


Two morning markets (asaichi) are held in Takayama on a daily basis, from around 6 am (7 am in winter) to noon: the Jinya-mae Market in front of the Takayama Jinya, and the Miyagawa Market along the Miyagawa River in the old town. Most stands sell local crafts and farm products such as vegetables, pickles and flowers.
source : www.japan-guide.com


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Katsuura Morning Market
Chiba prefecture

千葉県房総 勝浦朝市

every day, except wednesdays

. . . CLICK here for Photos !

Only one hour and a half away from Tokyo at the southern part of Chiba peninsula. The market has a history of more than 400 years. A lot of tuna fish is handled there.


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Worldwide use

Morgenmarkt


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Things found on the way


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HAIKU

朝市に磯もの多し神無月
asaichi ni isomono ooshi kannazuki

at the morning market
there is a lot of seafood -
month without the gods

Mizuhara Shūōshi 水原秋桜子
WKD Mizuhara Shuoshi


WKD . The month when the Gods are absent . KIGO

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Morning market
A salesman shakes the night snow
off the christmas trees

source : Felix Tammi / ULITKA


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Related words

. abare ichi　あばれ市 "wild sales market" .


***** WASHOKU : Regional Information


***** WASHOKU : General Information

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Hirome seaweed

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Hirome seaweed (hirome)

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

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Explanation

hirome (ひろめ) 広布 / ヒロメ hirome-seaweed
Undaria undarioides
also called "wide" haba ハバ or antoku アントク
hirome is also the old name for konbu.

Harvested best from January to March.
It is softer than wakame.
kassoo hirome 褐藻ヒロメ brown algae



This is a special seaweed (kaisoo 海草 ) of the wakame family that grows in warm currents of southern parts of Japan.
In Oita prefecture it is used to clean the bays after the dirt from aquafarms of flounders (hirame) are entered into the water. It is hung from long lines into the water. Very often awabi cling to it, so you have another delicacy.
It has a brownish color and is very wide, hence the name "wide cloth".

another name is
ebisume エビスメ（夷布）Ebisu-seaweed


In the town of Kamae 蒲江, Saiki 佐伯市 in Oita 大分県 prefecture it is used to prepare many dishes with.

When you put it into hot water, it turns bright green within a moment. It can then be eaten with soj sauce or ponzu, also a slice of the local flounder tasts good with it.

Also put in miso soup and as namasu-salad. Or as tempura.
Or eat it with tofu.


but best of all are the sweets made with this seaweed.
Ura sweets 浦（ＵＲＡ）スイーツ. 浦スイーツ
The local fishermen's wifes thought of it to get the kids eat the healthy seaweed.
佐伯市蒲江西野浦の丸二水産

daifuku balls with banana and the cooked seaweed

doonatsu ドーナツ doughnuts

mushipan 蒸しパン sweet bread and
agepan 揚げパン deep-fried bread with finely chopped seaweed

pafee 　パフェ　parfait with ice cream



January 2009, Ura sweets competition

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hirame　平目　(ひらめ) flounders
Oita Hirame 大分ヒラメ
They are grown in large tanks on land, with seawater running constantly over the fish, 1000 in one large tank. They are fed well and need a few years to grow about 1 kg before shipping. They have a lot of good flesh.
. . . CLICK here for Photos !


They come fried or as sashimi or sushi.
蒲江のヒラメ Kamae no hirame, from the town of Kamae





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hirome-Braunalge

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Things found on the way



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HAIKU



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Related words

WKD : Seaweed (kaisoo 海草)

mushipan "蒸しパン" steamed bread
and other bread types
Brot


***** WASHOKU : Regional Japanese Dishes

***** WASHOKU : FISH and SEAFOOD SAIJIKI

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Michi no Eki

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Roadside stations (michi no eki)

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

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Explanation

Michi no Eki 道の駅 "Station at the Roadside"
Roadside Station



These are stop-overs along national roads, where you can have a cheap meal of local specialities. They also have stores selling the local specialities and fresh vegetables of the area.Some are quite famous, for example the one in Okutsu Hot Spring, Okayama prefecture, where the local housewives prepare their home-made food and sell it for "all you can eat" for a rather cheap price. The variety of dishes and sweets is great and every day numbers of tourist buses flood the parking area during lunchtime.

They serve as tourist attractions and have seasonal events to attract visitors. There are more than 800 michi-no-eki all over Japan.

Some are open 24 hours a day.

. . . CLICK here for Photos !


Michi no Eki in Western Japan / My PHOTOS



Michi no eki in Nara prefecture


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Roadside stations
Convenient rest areas like the ones located on expressways are found on open roads as well. Such facilities set up in approximately 900 locations nationwide are commonly known as "Michi no Eki."
Some local governments consider Michi no Eki as one of their facilities for tourists. Indeed, Michi no Eki play a key role in representing respective cities, towns, and villages, offering a wide variety of services for the users. From small ones with bathrooms only to those with stores selling local specialties, there are those that have more to offer than expressways' rest areas.
At some Michi no Eki, you can even find hot spring spa, camping ground, athletic field, and swimming pool.
However, please note that gas stations cannot be found in most of them.
source : www.japan-i.jp

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Some famous local ones


Akita
Odaiko no Yakata (Michi no Eki Takanosu)
The world's largest drum (diameter 3.71 m.) and registered such in the Guinness Book of records, as well as a range of smaller drums from around the world can be seen in this exhibition hall.
source : www.japanican.com

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Aomori
Mutsu-Yokohama, Nanohana Plaza
Nanohana Plaza is a Michi-no-Eki roadside station in Yokohama, the rape blossom city. Rape blossom donuts made using fresh rapeseed oil extracted from rape blossoms and a wide variety of other rape blossom goods, as well as specialty food items made with sea cucumbers, are sold here.
Nearby
This is the largest rape blossom field in Japan in terms of planted acreage, measuring about 109 hectares (which is equal to 152 soccer fields). Visitors can experience the joy of immersing themselves in a sea of yellow blossoms during a one-month period every year from the beginning of May through the beginning of June.
source : www.jnto.go.jp

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Gifu
Prefecture Seki・Mino・Gujo-Hachiman Area
2503-2 Shimonoho, Seki city

Michi-no-eki Heisei, which is located by the Tsubo River along the Heisei-Kobushi streets, is a hub facility of the Japan Heisei Village community. There is a gallery, a drinking area, and a Furusato-Corner where local tourist destinations are introduced and local special products are sold.
source : www.kandou10.jp

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Kinki
Since 1993, cities and towns that represent regions have been cooperating with highway administration bodies to develop Michi-no-Eki that provide the three functions of rest area, information provision and regional linkage.
On August 10, 2005, three new stations were registered in the Kinki region, making a total of 95 stations in the region and 830 nationwide.

source : www.kkr.mlit.go.jp


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Miyazaki
Nango is a quaint fishing village on the far south coast of Miyazaki Prefecture on Japan's Kyushu island.
Michi-no-eki Nango
... with a vegetable shop and cafe, beautifully constructed walking trails, and striking ocean vistas, Michi-no-eki is much more than just a simple rest stop.
At the base of Michi-no-eki is a small cooperatively-owned vegetable shop that sells nothing but local produce and gifts for travelers. While the shop's wares are quite seasonal, it is the best place in Nango to find fresh, organic produce at low prices.
The heart of Michi-no-eki, however, is the free walking trails. Take an afternoon and enjoy a walk up the mountainside in the cool ocean air.
The tourist-friendly road stop actually features 12 immaculately maintained trails, each boasting a theme. Featured routes include the "Jungle Cruise", "Rock Mountain", "Ocean View Deck", "The Strange Forest", "Tropical Garden" and an upward hike to the "Ocean Vantage Point Gazebo".
The Tropical Dome
The Tropical Dome is a spectacular two-level greenhouse and horticultural center that covers an area of 845 square meters. It is 48 meters wide and a main attraction to Michi-no-eki. The Tropical Dome features many exotic plants and 30 varieties of fruit, including papaya, banana, and other flowering trees.
source : www.town.nango.miyazaki.jp

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Shikoku
near Marugame, there is one to enjoy the sunset.


in Takamatsu, they sell a special

michi no eki bentoo 道の駅弁当
Lunchbox from the roadside station

with local tairagi clams


タイラギ / たいらぎ Atrina pectinata
平貝（たいらがい）
. . . CLICK here for tairagi Photos !
kigo for all winter


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Highway Restaurants

You have to pay for Japanese highways, but there are many stops on the way for free toilet use and then getting gasolin and food on the way.
Many restaurants serve the local specialities, apart from the fast noodle soups and onigiri rice balls.

In my area, Hiruzen Service Area
has the fresh milk from Hiruzen Hights Jersey Cow farm.
Hiruzen Jersey Land

There is also a Michi no Eki right after the exit from the highway.
Kaze-no-ie 風の家　Home of the Wind
with a rich vegetable selection.
. . . CLICK here for Photos !


Library: サービスエリア


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Worldwide use

Stationen am Wegrand, Rastgelegenheiten am Wegrand.
Die Toiletten sind umsonst.


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Things found on the way


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HAIKU



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Related words

***** WASHOKU : Restaurants


***** WASHOKU : General Information


WASHOKU
Ekiben 駅弁 Train Station Lunch Box

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Mottainai food waste

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Do not waste food ! (mottainai)

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

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Explanation

mottainai　もったいない　モッタイナイ

the avoidance of what is wasteful
”What a waste! "
It is not good to waste something.



Mottainai!
Farmers grow rice with great effort and a lot of sweat!
Eat each grain of rice with greatfulness!


A plastic shopping bag is very mottainai,
because it is used only once.


setsuyaku　節約　saving
setsuyaku no kufuu 節約の工夫
.... creative saving is IN!

ketchi　けち、ケチ　stingy


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quote
Mottainai (もったいない, 勿体無い)
is a Japanese term meaning "a sense of regret concerning waste when the intrinsic value of an object or resource is not properly utilized."The expression "Mottainai!" can be uttered alone as an exclamation when something useful, such as food or time, is wasted. In addition to its primary sense of "wasteful," the word is also used to mean "impious; irreverent" or "more than one deserves."

In ancient Japanese, "mottainai" had various meanings, including a sense of gratitude mixed with shame for receiving greater favor from a superior than is properly merited by one's station in life.

Although the word mottainai is written in Chinese characters, it was created in Japan and is based on Buddhist philosophy. One of the earliest appearances of the word "mottainai" is in the book Genpei Jōsuiki (A Record of the Genpei War, ca. 1247).

Mottainai is a compound word, mottai+nai. Mottai (勿体) refers to the intrinsic dignity or sacredness of a material entity, while Nai (無い) indicates an absence or lack. (Mottai further consists of "mochi (勿)," meaning "inevitable; unnecessary to discuss," and "tai (体)," or "entity; body.")

"Mottai" was originally used in the construction "mottai-ga-aru" (勿体+が+有る), literally "having mottai," which referred to a dignified entity. Today, "mottai" is also used in the construction "mottai-buru (勿体振る)," meaning "pretentious" or "giving oneself airs" by assuming more dignity than one truly possesses.

Buddhists traditionally used the term "mottainai" to indicate regret at the waste or misuse of something sacred or highly respected, such as religious objects or teaching. Today, the word is widely used in everyday life to indicate the waste of any material object, time, or other resource.

According to the Japan Times website (1/3/09), Japan`s agricultural ministry estimated that in 2007, 23 million tonnes of food was wasted, costing 2 trillion yen.
MORE in the wikipedia !





Mottainai Baasan もったいない　ばあさん
Mottainai Grandma

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ベルさんの もったいないプロジェクト
　ベルさんブランド　元気食品 .. Genki Food


ベルナルド　デイクハウス
Bernard Diekhaus

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. WASHOKU
Food wasted in 2009 - Statistics
Ministry of Agriculture, Forestry and Fisheries


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Here we will discuss the meaning and the spirit of three terms:
"Mottainai", "Wabi-Sabi" and "Imperfect".

The thought of finding essential values in things
It is important for us to find the value in all things. It is vital that we treasure and respect our unique natural environment and to value all its resources. These ideas are expressed in the term "Mottainai" which Ms. Wangari Maathai, Deputy Environment Minister of Kenya, was trying to popularize in the world.
This Japanese word means reduce, recycle, repair and reuse. This term was originated in the 18th century, the Edo era, by Tokyoites. At that time Tokyo was the most heavily populated city in the world. Tokyoites felt to live in peace and in prosperity, so they tried to utilize the limited natural resources and cooperated with each otherin doing so.
　source : www.yoho.jp/camj


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HAIKU

収穫祭　モッタイナイはかけことば
shuukakusai mottainai wa kakekotoba

harvest festival -
the motto of the day
"do not be wasteful!"

Gabi Greve, Japan, October 2006


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Santoka

よいおみのりのさやさやお月さま　
yoi o-minori no sayasaya o-tsuki-sama

A great harvest,
sighs, the moon content.


のんびり尿する草の芽だらけ
nonbiri shito suru kusa no me darake

Roadside, taking a piss,
soaking the scrub-grass.

A wandering beggar must heed the call of nature in the most humble of places. Santôka renders this daily obligation into an unpretentious contribution to an ecological cycle, humorously demonstrating the concept of mottainai, of waste not/want not.
Much as the selected poem above introduced an agricultural portrait of fruitfulness and fecundity, of the elements of nature co-participating in the production of food for living beings, this poem comically shows Santôka paying back the favour by contributing to the cycle, with his own urine, a devotional scatology.

source : simply haiku 2007


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Related words

***** WKD Reference

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Shark (same)

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Shark (same)

***** Location: Japan
***** Season: All Winter
***** Category: Animal

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Explanation

same　鮫 (さめ) shark
superorder Selachimorpha
..... fuka 鱶（ふか）
..... wani わに(鰐) (this means also "crocodile")



"blue shark", yoshikirizame 葭切鮫, 葦切鮫（よしきりざめ/ ヨシキリザメ）
Prionace glauca
its fins are used for sharks fin soup

aozame 青鮫（あおざめ） blue shark
"star shark", spotted smooth-hound shark, hoshizame 星鮫（ほしざめ）
"tiger shark", torazame 虎鮫（とらざめ）
"cat shark", bullhead shark, nekozame 猫鮫（ねこざめ）
"saw shark", spurdog shark, nokogirizame 鋸鮫（のこぎりざめ）
"bell hammer shark" , shumokuzame 撞木鮫（しゅもくざめ）
"butterflyl shark" 蝶鮫 choozame

and many more shark types.

mookazame モウカザメ（毛鹿鮫), mafukazame マフカザメ（真鱶鮫）
often fished in Northern Japan, Kesenuma


Haifisch
kobanzame. Kleiner Haifisch, Echeneis nauctates
Blauhai, aozame, Isurus oxyrynchus
Makrelenhai nezumizame, Lamna ditropis
Makohai, Isurus oxyrinchus
Weißer Hai, Carcharhodon carcharias


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Sharks (superorder Selachimorpha)
are a type of fish with a full cartilaginous skeleton and a highly streamlined body.
The bull shark, Carcharhinus leucas, is the best known of several species that swim in both seawater and freshwater, as well as in deltas.

Sharks in mythology
Sharks figure prominently in the Hawaiian mythology. There are stories of shark men who have shark jaws on their back. They could change form between shark and human at any time they desired. A common theme in the stories was that the shark men would warn beach-goers that sharks were in the waters. The beach-goers would laugh and ignore the warnings and go swimming, subsequently being eaten by the same shark man who warned them not to enter the water.
( more )

In other Pacific Ocean cultures, Dakuwanga was a shark god who was the eater of lost souls.
©　More in the WIKIPEDIA !


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Most sharks are seen at the fish market of Kesennuma in Miyagi prefecture. There they are also called aonogi アオナギ.
There are more than 250 different kinds. In the waters around Japan we have about 150 varieties, ウバザメ・オナガザメ・ツノザメ・ノコギリザメ.
ニシネズミザメ Lamna nasus

. Regional Dishes from Miyagi .


yoshikirizame, Prionace glauca（葦切鮫) is used for the shark fin soup. This fish belongs to the Carcharhinidae group.
It becomes about 3,8 meters long, weights 200 kg and prefers warm waters.
The longest sighted was 6 meters. They feed on fish and squid.
The male grow up in southern waters, whereas the female grow in northern waters. When they are grown up, the females swim down to meet the males and stay there.

Their meat is produced to kamaboko. The fins end up in soup. Fins from the back and the tail of large species are used. They are dried before use.
The collagen from their cartilages is also produced into medicine.

shark meat soon tends to smell of amonium when it is exposed to air. Therefore it has to be boiled, the skin taken off, the fat removes as much as possible and the cartilage dried in the sun.



WASHOKU
samegawa 鮫皮 shark's skin to grate wasabi


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Shark dishes 鮫料理 same ryoori


shark fin soup 鱶鰭スープ fukahire suupu

Shark fin soup (or shark's fin soup)
is a delicacy that has been a popular item of Chinese cuisine since the Ming Dynasty, usually served at special occasions such as weddings and banquets. As a luxury item, the dish is also considered a symbol of wealth and prestige in Chinese culture. The "finning" of sharks required to make this soup has become highly controversial in recent years, because consumption has grown dramatically as some sectors of Chinese society become more affluent. Some have called the practice brutal, and it is also named as a primary contributing factor in the global decline of many shark species.

Hong Kong handles at least 50% and possibly up to 80% of the world trade in shark fin, with the major suppliers being Europe, Taiwan, Indonesia, Singapore, United Arab Emirates, United States, Yemen, India, Japan, and Mexico.

Genuine shark fin soup or stew is made with shark fins obtained from any of a variety of shark species. Raw shark fins are processed by first removing the skin, trimming them to shape, and thoroughly drying them. They may be bleached with hydrogen peroxide before drying to make their colour more appealing. Shark fins are the cartilaginous pectoral and dorsal fins of a shark. Sharks' fins are sold in two forms: frozen and dried. Both need to be softened before they can be used to prepare soup. The frozen form is ready to use as it has been prepared and therefore only requires about an hour of soaking.
There are two types of the dried form, skinned (shredded) and whole, which require more preparation.
©　More in the WIKIPEDIA !

For a good soup leek and ginger are added to the boil. The soup gets a gelatine-like finish.


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samenobori サメのぼり shark hanging out to dry

prepared in Nagasaki for New Year dishes
長崎県雲仙市 Unzen Town

They are named after the carp nobori flags for the Boy's festival in May.


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kansame 鮫干 dried sharkfin or sharkmeat

same raamen 鮫ラーメン ramen noodle soup


same no sashimi さめ刺身 Shark Sashimi
. . . CLICK here for Photos !


same no sugatani 青鮫ふかひれ姿煮 whole boiled sharkfin
. . . CLICK here for Photos !


same no sushi サメのお寿司 sushi with shark meat
. . . CLICK here for Photos !


samenotare サメのタレ dried shark meat


Im Hafen Katsu-ura der Präfektur Wakayama wird ebenfalls viel Haifisch angelandet und zu Trockenfisch verarbeitet. In den Städten Ise und Toba der Präfektur Mie wird getrocknetes Haifischfleisch gegessen; dabei wird das Fleisch in rechteckige Stücke geschnitten und vor dem Trocknen entweder mit Salz mariniert oder seit der Showa-Zeit auch mit Mirin mariniert. Das Fertigprodukt sieht also nicht mehr wie ein Fisch aus. Die Stücke werden vor dem Essen kurz über Holzkohlen gegrillt und zusammen mit weißem Reis gegessen.

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- - - Haifisch und Haifischflossen - - -
Weltweit wird der meiste Haifisch in Hongkong umgesetzt, in Japan hat der Hafen Kesennuma den größten Umsatz an Haifisch und Haifischflossen. An zweiter Stelle liegt der Hafen von Hachinohe in der Präfektur Aomori, gefolgt von Chōshi in der Präfektur Chiba und Nagasaki auf Kyushu.
Ende Dezember findet im Hafen von Kesennuma die »Woche der Haifischflossen« statt, bei der besondere Menüs mit dieser Delikatesse angeboten werden. Nicht nur die berühmte Suppe, auch andere Gerichte werden in Kesennuma daraus zubereitet. Dazu gehören unter anderem Ramen-Nudelsuppe, Sushi oder Sugatani, eine Zubereitungsart, bei der das Haifleisch unter Beibehaltung der ursprünglichen Form gekocht wird. Frische Haifischflossen dienen auch als Belag auf dem handgeformten Nigiri-zushi.

Haifischflossensuppe zählt seit Ende des 14. Jahrhunderts zum festen Speiseplan der chinesischen Küche und wird bei besonders festlichen Anlässen serviert. Haifischflossen symbolisieren bis heute Reichtum und Prestige in der Gesellschaft. Zudem soll die nahrhafte Suppe mit ihrem hohen Kollagengehalt zur Erhaltung der Gesundheit beitragen. Weil das Fleisch von Haifischen kalorien- und fettarm ist und zudem über einen hohen Eiweißanteil verfügt, ist es besonders für Kinder und Senioren geeignet. Im Rahmen der chinesischen Heilkunde (kanpō) werden Kollagen, Knorpel und Leber zu verschiedenen Medikamenten verarbeitet.
Chinarestaurants in Japan bieten Haifischflosse zu jeder Jahreszeit an und für Eilige stehen Instantsuppen oder Konserven dieser Delikatesse bereit.

Länger gelagertes Haifischfleisch nimmt sehr schnell den Geschmack von Ammoniak an. Aus diesem Grund war es vor der Verbreitung von modernen Kühlmethoden im bergigen japanischen Landesinneren kaum bekannt. Mit Ausnahme der Bergregion in Westjapan. Dort wurde in den Wintermonaten frisches Haifischfleisch als Sashimi oder als Haifisch-Frikadelle angeboten. Entlang der "Silber­straße" wurde der Fisch von den Häfen am Japanischen Meer transportiert. Dieser Transportweg zwischen der Küste und den Bergen, dem die angrenzenden Silberminen seinen Namen gaben, war relativ gut ausgebaut, sodass die Händler mit ihrer verderblichen Ware zügig vorankamen. In den Berggebieten wird das Haifischfleisch in den Speisen häufig "Krokodilgericht" (wani ryōri) genannt.

Das Fleisch junger Fische aus modernen Aquakulturen hat einen nicht so starken Ammoniakgeruch und schmeckt milder. Dennoch werden die Haifischflossen selten frisch und roh angeboten. Meist wird die Flosse zunächst enthäutet und das Fett entfernt, dann gekocht und sonnengetrocknet. Vor der weiteren Verarbeitung wird das Fleisch in Wasser eingeweicht. Im Handel sind auch tiefgefrorene Stücke erhältlich, die nach kurzer Auftauzeit verwendet werden können.

- - - Haifische um Japan - - -
Bereits in den Überresten prähistorischer Siedlungen in Aomori aus der Jungsteinzeit (Jōmon-Zeit, ca. 5000–300 v. Chr.) fanden sich Knochen von Haifischen, insbesondere der Arten Dornhai (aburatsunozame) und "Sternen-Haifisch" (hoshizame).
Die kulturelle Bedeutung von Haifischfleisch für die Japaner belegt, dass seit jeher am großen Schrein von Ise, dem höchsten Shinto-Heiligtum, getrocknetes Haifischfleisch zu den Opfergaben für die Gottheiten gehört.
Es gibt mehr als 250 Haifischarten unterschiedlichster Größen in den Weltmeeren. In den japanischen Gewässern wurden bis zu 150 Arten gezählt. Die Rückenflossen und die Schwanzflosse der Blauhaie werden am häufigsten verarbeitet. Der Yoshikirizame-Blauhai wird bis zu vier Meter lang und wiegt bis zu 200 Kilogramm. Die männlichen Fische leben in südlichen Gewässern um Japan, die weiblichen ziehen nach Norden und kehren erst wieder zurück, wenn sie ausgewachsen sind.
In zoologischen Aquarien sind Haifische beliebte Ausstellungstiere. Kinder und Eltern können den scharfen Kiefern hier gefahrlos nahe kommen. Das große Aquarium im Sea Paradise auf der Insel Hakkeijima vor Yokohama hat sogar ein Grabmal für Haifische angelegt, das einmal jährlich von einem buddhistischen Priester besucht wird, der für die Seelen der im Aquarium verstorbenen Tiere betet.

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jinkoo fukahire 人工ふかひれ artificial shark fin
made of pork gelatine and other gelatine, to be used for soups
It has the flavoring of the real thing.
Since real shark fin is becoming more and more expensive, companies try to make this new ones, which are a lot cheaper.
. . . CLICK here for Photos !


- quote
Shark's fin are popular and luxury materials of Chinese cuisine. In the 17th century, they were frequently exported from Nagasaki, Japan to China as one of the popular dried products. Since then, they have become a major export good of Japan to China. Today, with its high-standard processing techniques, Japan is the leading producer of top-quality artificial shark's fin, which enjoy a good reputation in the Chinese food industry around the world.

Sharks are landed as incidental fish in long-line tuna fishing. However, the recent supply of sharks comes to be insufficient due to the decrease in numbers of long-line fishing ships, fishing control sanctions, and a shortage of sharks. As a result, the market faces imbalance of demand and supply, and the price of shark's fin soars tremendously. Under these circumstances, Ritsurin Bussan has developed the new products - dried and frozen artificial shark's fin, which are quite similar to natural shark's fin in both taste and appearance. Artificial shark's fin have already been penetrated the domestic and international market as a suitable substitute for natural shark's fin, and their production are increasing year by year.

The price of shark's fin, which rose at the end of last year (2000), has risen again by 20 to 50 % in June due to the shortage of sharks. Dealers say "shark's fin are luxury food whose high price has made it quite unpalatable merchandise." That is the reason why artificial shark's fin have been invented and marketed to meet the need. On account of their good taste and lower price, the fins win great popularity in the market.
Artificial shark's fin offers as great taste as the natural fins. They are very cost-effective so that Chinese food material manufacturers, distributors and Chinese restaurants can offer Chinese cuisine with shark's fin at a reasonable price. Both dried and frozen,Heatproof artificial shark's fin are available for different purposes.

Characteristics of Artificial shark's fin
Chewing feel just like the natural shark's fin
Color, thickness and taste relatively similar to the natural shark's fin
Consistent supply at a reasonable price
Suitable for many kinds of cuisine
Easy to cook and superior storage
Enable you to create value-added dishes (for egg dishes, hot-pot dishes, salad, pasta, etc.)

source : www.shark-fin.net . Ritsurin Bussan


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Worldwide use

Malaysia

. “Bujang Senang”man-eating crocodile .

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Things found on the way


samezuka 鮫塚 memorial stone for sharks
to pray for the sould of the animals that died at the aquarium.

YOKOHAMA HAKKEIJIMA SEA PARADISE
is a leisure land surrounded by nature. It is located at the tip of Yokohama Bay and is a new generation style amusement park. It is the home of one of the top aquariums in Japan.
source : www.seaparadise.co.jp
中乃島水族館, シーパラダイス


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Shark and Crocodile, same and wani

reading the legend of
YamaSachiHiko and UmiSachiHiko

A similar legend about a young man from the sea who lost the hook of his elder (father/brother) and lived with a princess who later turned into a crocodile (wani) and about 8 islands created by the gods is found in the island of Malaita in the Solomon Islands.
There might be a common origin of some mongoloid tribes that moved from a lost paradise called Sundaland (near the Malay peninsula) to the south and north ... and met at some time again in Japan.
Malaita (Auki)


WASHOKU : Umi no sachi


The legend of Lemuria and sunken Sundaland.
The legend of the sunken continent of Atlantis.


Sundaland
is a biogeographical region of Southeastern Asia that comprises the Maritime Southeast Asia islands of Sumatra, Java, Borneo, and surrounding smaller islands. The eastern boundary of Sundaland is the Wallace Line, identified by Alfred Russel Wallace, which marks the eastern boundary of the Asia's land mammal fauna, and is the boundary of the Indomalaya and Australasia ecozones. The islands east of the Wallace line are known as Wallacea, and are considered part of Australasia.
©　More in the WIKIPEDIA !

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HAIKU

ふなびとら鮫など雪にかき下ろす　　
funabito ra same nado yuki ni kakiorosu

these fishermen
they just rake the shark down
into the snow　　　　　

加藤楸邨 Katoo Shuuson, Kato Shuson (1905 - 1993)

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鮫船の腹に魚群れ潮澄めり　　
samebune no hara ni sakana mure shiosumeri

水原秋桜子 Mizuhara Shuuooshi, Mizuhara Shuoshi (1892 - 1981)


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Sharp teeth deadly strong
Like a drunk Australian
Chasing a female

source : "nineteen to the dozen"


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Related words

***** WASHOKU : FISH and SEAFOOD SAIJIKI


WASHOKU : Regional Japanese Dishes


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