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Fish used in Japanese cooking
fish under water -
the illusion of words
we think we know
Most fish end up on the dining table somewhere ...
please check the
***** WASHOKU : FISH and SEAFOOD as KIGO
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nigisu にぎす
サケ目ニギス科 of the salmon family. with white meat
. . . CLICK here for Photos !
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Worldwide use
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Things found on the way
Fish and fishing
Ukiyo-e with FISH
. . . CLICK here for Photos !
Ukiyo-e views of anglers 漁師
Daruma Magazine Issue 60
also Maiwai 万祝（まいわい） "Good Fishing" Ceremonial Kimono
Click here for MAIWAI photos
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HAIKU
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Related words
***** WASHOKU : FISH and SEAFOOD as KIGO
***** WASHOKU : INGREDIENTS
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5 comments:
http://search.japantimes.co.jp/mail/nn20081004f5.html
Street corner fish stores declining rapidly
By SHIGEMI KOTAKA
Fresh fish stores on street corners are disappearing because supermarkets are taking over their turf and convenience is denting demand for the traditional staple.
News photo
Endangered species: Fresh fish shops like this one in Meguro Ward, Tokyo, are losing ground to department stores. KYODO PHOTO
The number of street corner fish stores has more than halved over the last 20 years. According to statistics from the Ministry of Economy, Industry and Trade, there were 19,709 fish stores across the country in 2007, dropping below the 20,000 mark for the first time, compared with 44,000 in 1988.
Consumers are increasingly choosing to buy fish at supermarkets. A survey by the Japan Fisheries Association found that 77 percent of households bought marine produce from fish sections in supermarkets in fiscal 2007.
The result has been a decline in consumption of horse mackerel, sardines and squid. Imports of tuna and salmon are increasing because their prices are stable and specific amounts can be secured.
But the biggest problem for fish stores is preserving freshness, an official at a major fish store said.
"Fresh fish is perishable and hard to handle. If you increase the proportion of dried marine products, you're bound to lose competitiveness and will be forced to close down your store," the official said.
Vegetables can be sold two to three days after being procured, but fish deteriorates within minutes of being sliced with a knife. How to sell fresh fish with good turnover determines the fate of a fish store.
The long hours can be daunting for fishmongers. Store owners hit the markets early in the morning and work until night. "On top of that, if they can't earn much, no one will replace them. There's no positive factor to encourage growth in the number of stores," an agency official said.
The problem may get worse.
"The mismatch between consumers' desire for very fresh fish and distribution is accelerating people's shift away from fish," the official said.
Yosa Buson and the fish peddler
銭湯に魚屋入しよ冬の月
sentoo ni uoya irishi yo fuyu no tsuki
to the bathhouse
a fish peddler enters -
winter moon
- public bathhouse
Legend about fish - Tokyo, Sumida ward
at 安楽寺 temple Anraku-Ji
At the sacred pond of the Temple someone had been fishing with a rod, but then got a high fever and died.
Another person had taken out fish with a net, but he also died soon after.
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https://edoflourishing.blogspot.com/2018/08/sumida-ward.html
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Legend from Fukagawa, Tokyo
In the year 1712 in the middle of the third lunar month, a strange fish was caught. It was all gray like a rat and had hair on its body. The head even looked like a rat. The tail was split into two, like a swallow tail. It also had fins on the body.
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https://edoflourishing.blogspot.com/2018/08/koto-ku-ward.html
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Legend from Niigata
Niigata 新潟県
長岡市 Nagaoka
katame no sakana 片目の魚 fish with one eye
North of the Shrine 高彦根神社 Takahikone Jinja, along the old Mikuni Kaido highway where was a small swamp / lake in the fields.
In this swamp there where ritual fish released during the spring and autumn festivals of the Shrine.
All the fish in this small lake had only one eye.
The lake was lost in the Meiji period and became part of the fields.
高彦根神社 Takahikone Jinja
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https://edoflourishing.blogspot.com/2019/09/mikuni-kaido-highway.html
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