SAIJIKI Japanese Food START

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The Japanese Food Saijiki

和食歳時記　　

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The JAPANESE FOOD SAIJIKI starts from here.
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Food of Spring ... haru no ryoori 春の料理

***** Location: Japan
***** Season: Spring
***** Category: Humanity

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Explanation

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

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


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Early Spring


Daikotaki 大根焚き Cooking large radishes
Temple Sanzen-In, Kyoto, February, first day of the horse
三千院の初午大根焚き
A huge nabe pot of radish pieces and bits of fried tofu (abura age) are boiled in a broth and eaten by the people in the hope to stay well all year.
. . . CLICK here for Photos !

. Sanzenin 三千院 Sanzen-In - Kyoto .


Ehomaki Sushi Roll (ehoomaki 恵方巻き) for Setsubun, February 3.


Godairiki mochi 五大力餅Mochi rice cakes for good luck
Festival of the Five Powerful Deities, Temple Daigoji, Kyoto


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Mid-Spring


dengaku 田楽 food and spring dance
kinome dengaku 木の芽田楽（きのめでんがく）
dengaku with fresh tree sprouts
dengaku yaki 田楽焼（でんがくやき）grilling dengaku
dengaku toofu 田楽豆腐（でんがくどうふ）tofu-dengaku
dengaku sashi 田楽刺（でんがくざし） skewer for dengaku


Kuko meshi 枸杞飯 (くこめし)
Cooked rice with wolfberry leaves


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Mushigarei 蒸鰈 (むしがれい . 蒸し鰈)
steamed flounder , steamed sole
yanagi mushigarei 柳むしがれい（やなぎむしがれい）
yanagi mushi やなぎむし "steamed willow soles"

Hoshigarei 干鰈 (ほしがれい ) dried flounder

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Sanshoo no kawa 山椒の皮 (さんしょうのかわ)
bark of the mountain pepper
karakawa からかわ
sanshoo no kawa hogu 山椒の皮剥ぐ（さんしょうのかわはぐ）


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Tsukushi ae, horsetail with dressing 土筆和（つくしあえ）



Ukogimeshi 五加飯 (うこぎめし) cooked rice with aralia
ukogi cha 五加茶（うこぎちゃ） trea from aralia

The leaves of aralia are torn to small pieces and cooked with the rice.

Fatsia japonica blossoms (yatsude no hana) Japanese Aralia


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Yomenameshi 嫁菜飯 (よめなめし)
Starwort leaves cooked with rice


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Late Spring

Kazu no ko tsukuru 数の子作る (かずのこつくる)
preparing herring roe
drying herring roe, kazu no ko hosu
数の子干す（かずのこほす）


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Nikkoo Goohan-Shiki 日光強飯式Gohanshiki.
Ceremony of eating large bowls of rice. Nikko.


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Shunkyuu 春窮 (しゅんきゅう) food scarcity in spring
famine, Lebensmittelknappheit im Fruehling
Famine and Hunger periods during the Edo period . kikin 飢饉



warabijiru, bracken soup 蕨汁（わらびじる）
warabimeshi, rice with bracken 蕨飯（わらびめし）



zenmai meshi, rice with zenmai fern ぜんまい飯（ぜんまいめし）


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All Spring


Hidara 干鱈 ひだら dried codfish, haddock
hoshidara 乾鱈（ほしだら）
boodara 棒鱈（ぼうだら）
imoboo芋棒（いもぼう）"potato stick"
tara tenbu 鱈田夫（たらでんぶ）
uchidara 打鱈（うちだら）

This is a large fish and once dried, you have to place the pieces into water for two or three days to get soft. It is prepared with bamboo sprouts and wasabi or placed in a nabe hodgepodge.


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Mezashi 目刺 "pierced eyes", dried sardines
held together by a bamboo skewer or a piece of straw passed through their eyes
mezashi iwashi 目刺鰯（めざしいわし, hoozashi 頬刺（ほおざし）"pierced cheeks", hozashi ほざし、 hoodoshi ほおどし, 目刺し
. . . CLICK here for Photos !
Speciality of Kyushu.
***** Iwashi 鰯 (いわし) sardines KIGO List and FOOD


目刺　みなつらぬかれたる　かなしき眼　　　
mezashi mina tsuranukaretaru kanashiki me

poor dried sardines
all bound together ...
your sad eyes

Hosotani Genji 細谷源二
Tr. Gabi Greve


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Nameshi 菜飯 (なめし) "cooked rice with leaves"
..... nahan 菜飯（なはん）
nameshi jaya 菜飯茶屋（なめしぢゃや）tea shop selling this food
菜飯もどき（なめしもどき）

Rice is cooked with salt and a bit of rice wine, when done the chopped leaves of radish and komatsuna spinach are added. The fresh green of the vegetable leaves enhances the feeling of spring when eating.

komatsuna, Senfspinat


nameshi haiku by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


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Sansai ryori, sansai ryoori 　山菜料理 　 Dishes with vegetables from the forest



Shijimi jiru 蜆汁 (しじみじる) Corbicula clam soup
WASHOKU
Shijimijiru 蜆汁, しじみ汁 miso soup with corbicula clams



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Shirasuboshi 白子干 (しらすぼし, 白子干し)
dried small sardines
shirasu 白子（しらす） "white child"
chirimen jako ちりめんじゃこ、chirimen ちりめん
Mostly sardines, about 1 or 2 months old. They are only about 1 centimeter long. They are dried on the beach and best when eaten right there. They also make a topping for rice.
. . . CLICK here for Photos !


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Shungiku 春菊 (しゅんぎく ) Spring Chrysanthemum
leaves of chrysanthemum, kikuna 菊菜（きくな）
..... shingiku しんぎく


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Tsuboyaki 壷焼 (つぼやき)
sazae turban shell fried in the conch
sazae no tsuboyaki 栄螺の壷焼（さざえのつぼやき）
yakisazae 焼栄螺（やきさざえ）


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Tsukemono (Pickles)



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Things found on the way


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HAIKU

tree buds
as crisp tempura ...
start of the season

Gabi Greve, Japan, 2002




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Related words

***** The Asian Lunar Calendar. Reference


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


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