5/30/2008

REGIONAL DISHES LIST

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REGIONAL DISHES

local dishes, regional specialities ...
kyodo ryori, kyoodo ryoori 郷土料理


lokale Küche, Küche der Heimat
from all prefectures of Japan


CLICK for more photos Here I will list some typical dishes of each area, trying to find a haiku as we go along.
Travel from the North to the South of Japan, and through the seasons !

Most prefectures have antenna shops in Tokyo, where you can sample regional specialities.


LINKS only to this BLOG

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Check the local dishes HERE!

HOKKAIDO 北海道 [ 道北 道東 道央 道南 ]


Ainu Food ... アイヌ料理


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TOHOKU 東北 [ 青森 岩手 宮城 秋田 山形 福島 ]


AKITA
WASHOKU : Kiritanpo (kiritampo) きりたんぽ skewers of mashed rice
しょっつる鍋 shotsuru nabe, shottsuru nabe
made with fermented sauce of hatahata fish
はたはたずし hatahata sushi
じゅんさい junsai vegetables
rolled yellowtail, makiburi 巻鰤(まきぶり)
toofu kasutera 豆腐カステラ Castella cake with tofu instead of flower.
. . . CLICK here for Photos !
speciality of Noto peninsula
とんぶり, tonburi seeds from the summer cypress Kochia scoparia
matsukawa mochi 松皮餅(まつかわもち)"mochi from pine bark"
Akita miso
MORE dishes from Akita



AOMORI
いちご煮 ichigoni, soup with uni and awabi
たらのじゃっぱ汁 tara no jappa jiru, soup with cod
八戸するめ Hachinohe surume, dried cuttlefish from Hachinohe
りんご apples
MORE
famous dishes from Aomori




FUKUSHIMA
さんしょううおのくんせい sanshoo-uo no kunsei, smoked salamander
komugi manjuu 小麦まんじゅう manjuu cakes from wheat flour
kozuyu こづゆお椀 from Aizu Wakamatsu 会津
MORE
Dishes from Fukushima




IWATE
わんこそば Wankosoba, Morioka, noodles
南部鼻曲がり Nambu hanamagari, dried salmon
松藻 matsumo, kind of hornwort
Nanbu senbei, Nambu senbei, Nambu Sembei 南部せんべい waffles from Morioka
More dishes from Iwate and Morioka



MIYAGI
ほやの酢の物 hoya no su no mono, vinegared sea cucumber
笹かまぼこ sasa kamaboko, boiled fish paste in sasa leaves form sasakamaboko
塩釜 shiogama, salt from Shiogama
Sendai Miso
MORE
famous dishes from Miyagi and Sendai and Kesennuma



YAMAGATA
いもっこ汁  imokko jiru, soup with sato-imo poatotes RP
imoni, imo-ni 芋煮 boiled sweet potatoes in large pots
dongarajiru 寒鱈汁(どんがら汁)
さくらんぼ sakuranbo, cherries
Minden Nasu 民田なす Eggplant from Yamagata
modatsu もだつ kind of mushroom

Dadacha mame, dadachamame だだちゃ豆 Edamame from Yamagata
米沢こい Yonezawa koi, carp from Yonezawa
Yonezawa gyuu, beef from Yonezawa

MORE
Dishes from Yamagata




memo
"Hokki Ichigoni", "Hokki-shell Soup", and "Mashed Sardines"
Peppers Pickles Misawa Town
Nanbu-Miso
Long taros harvested in Misawa
Misawakko sweet cakes
"Ichigo-ni" literally means "boiled strawberries". Hachinohe
sweet chrysanthemum petals for food
Hachinohe: "Ika-Sommon," "Shio-kara," "Ichiya-boshi,"
Preserved Pond Smelt from Towada



Sweets from Tohoku 東北の甘いもの


. Tohoku after the BIG earthquake March 11, 2011 .


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KANTO 関東
[ 東京 神奈川 埼玉 千葉 茨城 栃木 群馬 山梨 ]


Sweets from the KANTO region


CHIBA
なめろう・さんが nameroo, sanga, kind of chopped fish
かわはぎ kawahagi, filefish; a leatherfish; Stephanolepis cirrhifer
落花生 rakkasei, peanuts
imo yookan, imo yokan 芋洋館 from sweet potatoes
Rape blossom dishes (nanohana, na no hana)
shungkiku 春菊 (しゅんぎく )garland chrysanthemum
MORE
Dishes from Chiba



GUNMA, GUMMA
刺身こんにやく sashimi konyaku, raw konyaku slices
キャベツ kyabetsu, cabbage   
Okirikomi, okkirikomi おきりこみ, おっきりこみ
下仁田ねぎ Shimonita negi, leek
MORE
Dishes from Gunma



IBARAKI / IBARAGI
ankoo あんこうのとも酢 . 鍋 . どぶ汁  ankoo nabe, dobujiru and more anglerfish specialities
水戸納豆 Mito no natto
わかさぎ wakasagi, pond smelt
かんぴょうの立田揚げ kanpyoo, dried gourd shavings, special preparation
しもつかれ imotsukare, PHOTO and recipe
いちご ichigo, strawberries
かんぴょう kanpyoo, dried gourd shavings
shungkiku 春菊 (しゅんぎく)garland chrysanthemum
MORE
Dishes from Ibaraki




KANAGAWA
ねぎま汁 negimajiru, soup with leek
小田原かまぽこ Odawara kamaboko
小梅干し ko-umeboshi, small dried apricots/plums
... Enoshima Tsuboyakikigo
MORE
Dishes from Kanagawa 神奈川 郷土料理




SAITAMA

gokaboo 五家宝 kind of sweet (see sweets link above)
kikuimo, kiku-imo キクイモ 菊芋 "chrysanthemum potato"
Soka senbei, Sooka senbei 草加せんべい
MORE
Dishes from Saitama 埼玉郷土料理




TOCHIGI
moro モロ slices of shark. nezumi same
Shark 鮫 (さめ) same Haifisch
Ootsuka soosu 大塚ソース Sauce from Otsuka company, for yakisoba and many other dishes, made in Utsunomiya town
gyooza 餃子, Utsunomiya gyooza
shimotsukare しもつかれ Shimotsuke Family Dish
MORE
Dishes from Tochigi 栃木の郷土料理




TOKYO
うなぎのかば焼き unagi no kabayaki, eel on skewers
江戸前ずし Edomae zushi
天ぷら Tempura
柳川鍋 yanagikawa nabe
くさや kusaya, "smelly one", dried horse mackerel (which has a very strong smell)
つくだ煮 tsukudani, simmered food in the style of Tsukuda Island
七色唐辛子 ground mixture of red pepper and aromatic spices
べったら漬け bettarazuke, radish pickles
Senjunegi, Senju negi 千住葱 leek from Senju, Tokyo
MORE
Dishes from Tokyo




Fujisan 富士山 and food specialities from Mount Fuji


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Beginning of Chubu, Chuubu Chihoo 中部地方

CLICK for more chubu


SHINETSU 信越 [ 新潟 長野 ]

NAGANO
こいの洗い koi no arai, carp
ハチの子,ザザムシ hachi no ko, zazamushi, bee larvae
そばがき sobagaki, soba dumplings
五平餅 gohei mochi, rice dumplings with miso
のざわな漬け Nozawana zuke, pickles of nozawa leaves
Rokuben, Bento for a kabuki performance ろくべん, 大鹿歌舞伎 Nagano.
Horse meat, baniku (ばにく/ 馬肉) basashi, sakuranabe
MORE
Dishes from Nagano / shio no michi, the Salt Road




NIIGATA
のっぺ汁 , noppejiru, vegetable stew
Sasadango 笹団子 (ささだんご)
わっぱ煮 wappani, food prepared in a wooden wappa container
いごねり igoneri, seaweed food, Sado Island
たらの親子漬け tara no oyako zuke, cod roe pickles
MORE
Dishes from Niigata 新潟郷土料理



Shinshuu Soba, Shinshu Soba 信州蕎麦


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HOKURIKU 北陸 [ 富山 石川 福井 ]

FUKUI
今庄干しがき Imajoo hoshigaki, dried oysters from Imajo
ゆでがに yudegani, boiled crabs, Echizengani, Echizen Kani
へしこ heshiko, pickled saba mackerel for one year
MORE
Dishes from Fukui



ISHIKAWA
じぶ煮 jibuni, stewed duck with vegetables and more specialities
ごりの唐揚げ gori no kara-age, deep-fried gori fish
..... gorijiru is Summer Kigoカブラずし kaburazushi, turnip sushi
たいの唐蒸し tai no karamushi, steamed sea bream with vegetables
(jap. wiki)
あまえび amaebi, sweet small shrimp
くちこ kuchiko, the roe of namako, dried in triangular shape, bachiko (eaten by Rosanjin)
konowata (is CHINMI and kigo for winter)
MORE
Dishes from Ishikawa



TOYAMA
いかの黒作り ika no kurozukuri, squid with black
越中ばいがい Etchuu baigai, bai-shells. (Balylonia japonica)
ほたるいか hotaruika, hotaru squid (Akaika (Ommastrephes bartramii))
MORE
Dishes from Toyama



YAMANASHI
MORE
Dishes from Yamanashi 山梨郷土料理



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TOKAI 東海 [ 愛知 岐阜 静岡 三重 ]

AICHI
かしわの水炊き kashiwa no mizutaki
chicken and vegetables cooked in a pot at the table and eaten after being dipped in a sauce
miso of variuos kinds
きしめん kishimen, kishimen noodles
このわた konowata, dried roe of fish
MORE
Dishes from Aichi 愛知郷土料理



GIFU
富有がき fuyuu gaki, pregnant oysters
あゆの塩焼き ayu no shioyaki, grilled ayu fish and other sweetfish dishes
朴葉(ほおば)みそ hooba miso, with hooba leaves
tamari miso
MORE
Dishes from Gifu 岐阜の郷土料理




SHIZUOKA
しらすタタミ shirasu tatami, small fish spread
麦とろ mugitoro, creamy wheat sauce for topping
静岡茶 Shizuoka cha, tea from Shizuoka
わさび漬け wasbizuke, wasabi pickles spring kigo
MORE
Dishes from Shizuoka




... End of Chubu ...

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KINKI / KANSAI 近畿 [ 大阪 兵庫 京都 滋賀 奈良 和歌山 ]

HYOGO Kobe, Himeji
たこの直煮(じかに) tako no mani, jikani, boiled squid
赤穂の塩 Akoo no shio, salt from Akoo
Akashiyaki 明石焼, Takoyaki from Akashi
MORE
Dishes from Hyogo




KYOTO, Kyooto
Kyoyasai, kyooyasai 京野菜 vegetables from Kyoto
京懐石 Kyoo kaiseki, Kaiseki from Kyoto
湯葉 yuba soy milk skin
Uji-Cha 宇治茶 tea from Uji
Hamo no kawa 鱧の皮 (はものかわ)
skin of the conger pike; pike eel

MORE
Dishes from Kyoto




MIE
てこねずし/ てこね寿司 tekonezushi, fish zushi mixed with the hands
牛肉の網焼き gyuuniku no amiyaki, grilled beef on the net (Matsuzaka beef)
Matsuzaka beef
時雨はまぐり, 時雨蛤 shigure hamaguri, clamshells
tamari miso
Ise udon 伊勢うどん at Ise Shrine 伊勢神宮
fukuhiki senbei 福引煎餅 large threeangular senbei for setsubun, with talismans inside. you have to smash them and eat the crumbs.
MORE
Dishes from Mie prefecture




OSAKA
魚すき sakana suki, fish hodgepodge
お好み焼き・たこ焼き okonomiyaki, takoyaki, omelett or shid balls
船場汁 senbajiru, soup at the harbour
あわおこし awa okoshi, sweet from Osaka
塩こんぶ shio konbu, salted konbu seaweed
ばってら hattera, kind of saba makerel sushi
Kushiage, kushi-age 串揚げ deep-fried food pieces on bamboo skewers
shungkiku 春菊 (しゅんぎく )garland chrysanthemum
Osaka no kuidaoreEat until you are broke
unagizushi 鰻寿司 unagi eel on sushi rice (not common elswhere)
MORE
Dishes from Osaka (Naniwa)



NARA
かきの葉ずし kaki no hazushi, sushi wrapped in persimmon leaves
茶がゆ・茶飯 chagayu, chahan, rice gruel with tea
奈良漬け Narazuke, pickled vegetables
三輪そうめん Miwa soomen, thin noodles from Miwa
MORE
Dishes from Nara Prefecture



SHIGA
かもすき kamosuki, duck pot
ふなずし bunazushi, funazushi, crucian carp sushi
げんごろうぶな gengoroo buna, crucian carp pickled
丁稚(でっち)ようかん detchi yookan, sweet bean jelly
MORE
Dishes from Shiga Prefecture



WAKAYAMAKishu, Kishuu
紀州たかな・めはりずし Kishuu takana, mebarizushi, fish sushi
すずめずし suzumezushi, suzume fish sushi
なれずし narezushi, fermented sushi
紀州みかん 蜜柑 Kishuu mikan, mandarins from Kishuu
高野豆腐 Kooya doofu, dried tofu from Mount Koya, kigo for late winter
Kishu no Umeboshi
whale meat from Taji
MORE
Dishes from Wakayama



KANSAI
Kansai Specialities

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CHUGOKU CHIHO 中国 [鳥取 島根 岡山 広島 山口 ]

HIROSHIMA
かきの土手鍋 kaki no dote nabe, oyster hodgepodge
わにの刺身, 鮫 wani no sashimi, shark sashimi
Shark 鮫 (さめ) same Haifisch
かき oysters
小いわし ko iwashi, small sardines
MORE
Dishes from Hiroshima



OKAYAMA
chirashizushi
ままかりの酢漬け  mamakari suzuke,
mamakari fish pickled in vinegar
しらうお shirauo, whitefish
momo ... peaches and Peach Boy Festival
Momotaro Nabe ... Peach Boy Hodgepodge
pione grapes
tobiuo, flying fish
MORE
Dishes from Okayama 岡山





SHIMANE
some are similar to TOTTORI.
Izumo Soba
Imoni 芋煮 boiled sweet potatoes
Uzume sushi うずめ寿司
Gojiru 呉汁
Sasamaki 笹巻き
Shijimijiru しじみ汁
Tonbarazuke とんばら漬け
MORE
Shimane dishes




TOTTORI
ののこ , ののこ飯 nonoko, a type of Inari zushi
Inari Sushi (inarizushi いなり寿司)
あごちくわ, とうふ竹輪 ago chikuwa, tofu chikuwa
すずきの奉書焼き susuki no hoosho yaki, susuki fish wrapped in washi paper and fried
めのは飯 menoha meshi, rice with vegetables
津田かぶ tsuda kabu, turnips from Tsuta
Izumo Soba, Shimane Wariko Soba 割子そば(わりごそば)and more Izumo specialities
Kuromame, black beans, schwarze Bohnen
Rakkyo 、rakkyoo 辣韮 pickled shallots
MORE
Tottori dishes 鳥取




YAMAGUCHI
いとこ煮 itokoni, boiled pumpkin with red beans
岩国ずし Iwakuni zushi, sushi from Iwami
ちしゃなます chisha namasu
いりこ iriko, small dried fish, used to make dashi
うに uni, sea-urchin eggs
Fugu from Shimonoseki, pufferfish
MORE
Yamaguchi dishes 山口

external link : 山口名物



Setonaikai、瀬戸内海 from the the Inland See

tai 鯛 たい sea bream is best here.

akauni, aka-uni 赤海栗 red sea urchin
. . . CLICK here for Photos !

Hakata no shio raamen 伯方の塩ラーメン salt ramen from Hakata, a small island famous for salt making.
. . . CLICK here for Photos !

Murakami Suigun Nabe 村上水軍鍋 Hodgepodge with seafod and one whole tako octopus
on Oshima Island.
tako octopus is also boiled like "cherry blossoms", tako no sakurani, sakura-ni 蛸の桜煮
. . . CLICK here for Photos !


Western Japan 西日本 Nishi Nihon
Sweets from Western Japan


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SHIKOKU 四国 [ 徳島 香川 愛媛 高知 ]

EHIME
いずみや , 泉屋 izumiya, small fish in vinegar
ふくめん fukumen, noodle soup from Uwajima 宇和島
五色そうめん・たいめん goshiki soomen, taimen, noodles
いもたき 芋炊き boiled satoimo potatoes (different from Yamagata)
伯方の塩 salt from Hakata, salt icecream
タルト taruto, roll cake
World Tasty Museum 世界食文化博物館, Imabari
MORE
Dishes from Ehime




KAGAWA
MORE Kagawa Dishes
Oiri, yomeiri おいり 嫁入り sweets for the bride Marugame, Sanuki


KOCHI (Koochi)
Sawachi ryoori 皿鉢料理 Sawachi cuisine, celebration food
katsuo no tataki かつおのたたき chopped katsuo tuna fish

かつお節 katsuobushi, bonito shavings
Tosa no Inakazushi (inaka sushi) 土佐の田舎寿司 sushi from the countryside of Tosa
MORE dishes from Kochi
Nasu 茄子 (なす), eggplant, aubergine


TOKUSHIMA
そば米雑炊 sobagome zoosui, porridge with buckwheat and rice
でこまわし dekomawashi, grilled on open fire, like potatoes and fish on a stick
すだち sudachi, type of citron fruit
鳴門わかめ Naruto wakame, seaweed from Naruto
MORE
Dishes from Tokushima




Settai, O-Settai ... Giving Alms to Henro Pilgrims
satsuma imo tempura 芋天ぷら in Tosa

Shikoku Sweets 四国スイーツ Sweets from Shikoku


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KYUSHU Kyuushuu 九州
[ 福岡 佐賀 長崎 熊本 大分 宮崎 鹿児島 ]

FUKUOKA
あぶってかも abuttekamo, cooked susuki fish type
Gameni がめ煮 mixed boiled vegetables and chicken meat
博多水炊き Hakata mizutaki, chicken and vegetables cooked in a pot at the table and eaten after being dipped in a sauce
ふぐ刺し fugu sashi, fugu puffer fish
明太子(めんたいこ) mentaiko, roe of tara fish
八女茶 yamecha, green tea
Nasu 茄子 (なす), eggplant, aubergine
MORE
Dishes from Fukuoka and Hakata



KAGOSHIMA (former Satsuma)
酒ずし sakezushi, sushi
薩摩汁 satsumajiru, soup
豚骨 butabone, pig bones, kurobuta black pork
Shoochuu 焼酎 (しょうちゅう)
Shochu, strong distilled liquor, Schnaps

Satsuma-age さつま揚げ fried fish cake from Satsuma
Satsumazuke さつま漬け pickles from Satsuma
MORE
Dishes from Kagoshima / Satsuma





KUMAMOTO
いきなりだご ikinaridago, ikinari dango ... dumplings
肥後田楽 Higo dengaku,
ひともじのぐるぐる hitomoja no guruguru, pickles
辛子れんこん karashi renkon, lotus roots with mustard
朝鮮飴 choosen ame, Korean sweets
Higo zuiki 肥後ずいき dried taro root
Taipiien 太平燕(たいぴーえん)harusame noodle soup
. . . CLICK here for Photos !
Nasu 茄子 (なす), eggplant, aubergine
kabosu カボス citrus fruit
MORE
Dishes from Kumamoto




MIYAZAKI, MIYASAKI
しいたけ飯 shiitake meshi, rice with shiitake mushrooms
冷や汁 hiyajiru, cold soup
サボテン漬け sabotenzuke, pickled cactus
日向かぽちゃhinata kabocha, pumpkin
Shoochuu 焼酎 (しょうちゅう) Shochu, strong distilled liquor, Schnaps
MORE
Dishes from Miyazaki 宮崎料理




NAGASAKI
具雑煮 kai zooni, mixed boil of shells
卓袱(しっぽく)料理 shipoku ryoori, Shippoku dishes
チャンポン chanpon, mixed noodle soup
カステラ kasutera, castella sponge cake
からすみ karasumi, dried mullet roe ... chinmi
MORE
Dishes from Nagasaki 長崎郷土料理 



OITA . ooita
だんご汁 dangojiru, soup with dumplings
頭(びんた)料理 binta ryoori, katsuo fish meal
やせうま yaseuma, "thin horse" wheat noodles and more specialities
かぼす kabosu, kind of sour mandarin
kabusu juice in ramen soup / kabosu aisu カボスアイス icecream
toriten 鳥天 tori tenpura
(different from karaage kara-age) chicken tempura / toriten raamen, toriten karee
. . . CLICK here for Photos !
MORE
Dishes from Oita



SAGA 佐賀県
がん漬け ganzuke, pickles
松浦漬け Matsu-ura zuke, pickles from Matsuura
むつごろう mutsugoroo, haze-type mudskipper of the wetlands
dabu だぶ food for communal festivities
MORE
Dishes from Saga : Arita, Karatsu, Imari, Ariake sea



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沖縄 [ 沖縄 ] OKINAWA FOOD

さつま揚げ satsuma age, fried sweet potatoes
さつま漬け satsuma zuke, pickles
沖縄そば Okinawa soba, noodle soup
チャンプルー chanpuru, soup
ラフテー fafutee, quare boiled pig meat, buta no kakuni
黒糖 kurosato, black sugar
地豆豆腐 "jiimamidoofu" jimame toofu, tofu from local beans, meaning peanuts.
inoshishi sashimi ... wild boar meat from Yanbaru
awamori schnaps


More
Okinawa Ryori (Okinawa Ryoori) 沖縄料理




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Related words

***** Ekiben 駅弁 Train station lunch boxes
with local specialities



***** WASHOKU : FISH and SEAFOOD SAIJIKI


***** Hakubutsukan, 食文化博物館   Food Museums and Theme Parks



TOP
***** WASHOKU Regional Dishes from Hokkaido to Okinawa

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5/29/2008

TEMPLE Festivals Ceremonies

[ . BACK to WORLDKIGO TOP . ]
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Temple and Shrine Festivals and Food

Some Japanese temples and shrines have special festivals, where food is in the center.
The ones listed here are all kigo for haiku, since they are performed on special occasions during the year.

This LIST is part of Ceremonies and Festivals of Japan
SAIJIKI


A temple is a place for Buddhist worship.
Temple, Buddhist Temple (tera, -ji) Japan

A shrine is a place for Shinto worship.
Shrine, Shinto Shrine (jinja, miya, guu) Japan

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Cooking soup with big radishes
usually in a temple
kigo for mid-winter


Daikodaki (daikotaki) 大根焚 Cooking large radishes
Temple Sansen-In, Kyoto, Feb. 10 - 13
三千院の初午大根焚き, 年2月10日~13日
..... Daikon, Radish

. Sanzenin 三千院 Sanzen-In .



Joodoo-E Ceremony 成道会 Daikodaki 大根焚
cooking radish soup, Jodoe

At Temple Senbon Shakado 千本釈迦堂, Daihoo-Onji 大報恩寺 Kyoto
CLICK for more photos
5000 radishes are cooked and served in 10.000 portions for two days to the parishers to celebrate the death day of Buddha on December 8, when Shakyamuni Buddha reached the final nirvana.
A bowl of soup costs 1000 Yen.


Since the Kamakura period, monks write special sanskrit letters on the radishes to ward off evil.
On December 8. A ceremony "to bring winter to Kyoto".
「 千本釈迦堂・大根焚きと応仁の乱の痕跡を求めて 」
千本釈迦堂京都市
CLICK here for PHOTOS


demons in distress ...
a bowl of steaming soup
brings good luck

Gabi Greve, December 8, 2008
It was a very cold morning this year in Kyoto and the steam curling out of these many little bowls rising in the air could well frighten away anyone with a bad conscience.


Senbon Shakado 千本釈迦堂(大報恩寺)
上京区七本松通今出川上ル溝前町1034

Clay bells with O-Kame おかめ土鈴




CLICK for ryoomen 両面おかめ土鈴 O-Kame with two faces

. Kyoto no dorei 京都の土鈴 clay bells from Kyoto .

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念仏や兵戈無用の成道会
nenbutsu ya heika muyoo no joodoo e

praying to Amida Buddha !
on the day of nirwana
we need no weapons


Haiku by : Uuu 烏有(ウユウ)


Daikotaki at temple Sanpo-Ji, Nichiren-sect
三寳寺 (さんぽうじ)Kyoto

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Narutaki no daikotaki 鳴滝の大根焚 (なるたきのだいこたき)
cooking radish soup at Narutaki

..... daikotaki 大根焚(だいこたき)

On December 9 and 10, at temple Narutaki Ryootokuji in Kyoto 京都鳴滝了徳寺.
Ryotoku-Ji is situated in an area called Narutaki. Today it also has a Buddhist university.
The ceremony is in memory of Saint Shinran Shonin by the Hoo On Koo 報恩講 prayer group.
People line up since early morning to get a bowl of aokubi daikon soup with a bit of agetofu. If they eat it, they will not get an apoplexy or palsy.



. Saint Shinran 親鸞 .


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Benten, Benzaiten 弁天 / 弁財天 and food

Botamochi Jizo ぼた餅地蔵 Jizo Bosatsu, Botamochi rice cakes

Chinowagayu, chinowa-gayu 茅の輪粥 rice porridge
chi no wa kayu, served on the last day of the sixth month.

Godairiki Mochi at Temple Daigoji 五大力餅 Kyoto


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

Gesai no on kayu 解斎の御粥 End of mourning rice gruel

Hassaku no iwai 八朔の祝 Hassaku Harvest Festival.
hassaku gama 八朔釜. Rice Gruel, O-bana no kayu 尾花の粥

Botamochi Rice Cakes (Botamochi) "Ricecakes in difficult times" Gonan no mochi 御難の餅 (ごなんのもち)

Honen Matsuri (Hoonen Matsuri 豊年祭) and "sex" food


Kayu 粥 Rice Gruel and related ceremonies during the year
for example
gruel at the tenth night, juuya gayu 十夜粥(じゅうやがゆ)
"Gruel for Priest Chi-E", Chie gayu 智慧粥
offering gruel to the poor, kayu segyoo 粥施行(かゆせぎょう)


Azukigayu 小豆粥 (あずきがゆ) Rice gruel with small soybeans *..... rice gruel on the 15th, juugonichi gayu 十五日粥(じゅうごにちがゆ)
and a few more kigo with rice gruel:mochi put in rice gruel, kayu bashira 粥柱 (かゆばしら)"rice gruel stick" kayuzue 粥杖 (かゆづえ)kayu no ki 粥の木(かゆのき)..... kayugi 粥木(かゆき)fukuzue 福杖(ふくづえ)..... iwai boo、祝棒(いわいぼう)divination with rice gruel, kayu ura 粥占 (かゆうら)

Hagatame はがため Teeth strengthening Ceremony (hagatame) ..... rice cakes for strengthening the teeth


Hochoshiki, hoochooshiki 包丁式 Kitchen Knife Ceremony
God of Cooking, Iwakamutsukari no Mikoto and Knife Rituals.
磐鹿六雁命。April 18

Hooroku Jizo ほうろく地蔵 with an earthen pot on his head and Mibu Kyogen 壬生狂言

Juuhachi Gayu 十八粥 Rice Gruel

Kayutsuri 粥釣, 粥つり かゆつり "Fishing for rice gruel"


Kenpai Shiki 献盃式 Ceremony of drinking Rice wine (sake) sake in memory of Shinran Shoonin
Toso 屠蘇, ritual rice wine


kiganmai 祈願米 "consecrated rice" kigan mai
eingesegneter Reis und andere Speisen

Kyuuri fuuji きゅうり封じ / 胡瓜封じ cucumber service


Mamori, omamori, o-mamori お守り Talismans, amuletts and food


mayudama 繭玉 (まゆだま) "cocoon balls"
Mochi or dango for the New Year celebrations of the Silk protecting deities


Mitarashi dango dumplings and Shimogamo Shrine Kyoto.
御手洗団子(みたらしだんご) 下賀茂神社


. Naorai 直会 (なおらい)ritual Shinto banquets .


Sen dango matsuri 千団子祭(せんだんごまつり)festival of the one thousand dango dumpings
at temple Mii-dera
and other kigo/ceremonies with DANGO dumplings


Shirumori Jinja 汁守神社 Shrine Shirumori, the protector of soups
Ukemochi no Mikoto 保食命. and
Meshimori jinja 飯守神社 Protector shrine of cooked rice


Shishigatani Kabocha Kuyoo 鹿ヶ谷かぼちゃ供養 Pumpkin memorial service, at Temple Anraku-Ji in Kyoto



Yakimochi Fudoo Son 焼き餅不動尊in Gunma


Zenbonzuki 千本搗 Ceremony of preparing 1000 rice cakes.....
at the temple Mizumadera (大阪府貝塚市水間寺)
In honour of the Venerable Gyooki


Zuiki matsuri ずいきまつり(芋茎祭) Vegetable Decoration Festival
Kitano Tenmangu, Kyoto in October



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Buzen Kagura, at the Shrine Kibune Jinja
貴船神社, 豊前神楽


Iwado Kagura of Buzen, 岩戸神楽 Kyushu
kifune shrine
During the autumn performance of four months every day at the Kibune Shrine, dances are performen on the request of the people.

One dance is BON 盆神楽, the tray.
A priest/dancer/acrobat takes two flat plates filled with rice grains of this harvest and dances around, suddenly lifting the two plates vertically in front of his face and turning so fast that not one grain of rice is spilled on the ground! Turns to the left, to the right ... many times up and down with the rice plates. Even both plates balanced in one hand, lifting it up too and spins round like crazy not to loose one grain.


Three Gods Dance 三神神楽
This dance involves daifuku mochi, rice cakes filled with sweet bean paste anko.
The God of the Mountains is asked by the God of the Sea and the God of the Village (sato no kami 里の神) to share this food with all, so he breaks the bun into many small parts, gives a bite to an onlooker and smears the bean paste on his/her cheek for good luck in the coming season (fuku o tsukeru).

In another dance 立神楽  not related to food, the performer climbs up a bamboo pole of 10 meters, picks up some prayer flags from there and comes down sliding on a rope, performing acrobatic tricks on the way down.


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Things found on the way



my Library

宗教や神話の影響を受けた食文化
and
Basics about Japanese Food


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HAIKU




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Related words

***** Ceremonies and Festivals of Japan
SAIJIKI


***** WKD : Regional Dishes / WASHOKU

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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,
CLICK here for PHOTOS !



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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Yaseuma Oita

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Yaseuma noodles (yaseuma)

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


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Explanation

Yaseuma やせうま / Oita 大分
Thick, wide, fat wheat noodles eaten with kinako soy flour and sugar. The noodles resemble kishimen noodles.
The dish is "chewy and delicious." This comes from using a special local flour of Oita.

CLICK for more photos


During the time of the Heian dynasty, a woman named "Yase" was hidden from the world, living in servitude to a young child as a nanny. A snack she made for the child, covered in soy flour, is the origin of the Oita specialty known as "Yaseuma."
This name, "yaseuma," is derived from the child's cries of "Yase, uma uma," with "Yase" being the nanny's name and "uma" a child's word for something to eat.

Because this snack is based on wheat noodles, it is high in nutrition and quite tasty. These noodles are dipped in soy flour, with a bit of sugar, which gives the snack its proper sweetness. This snack is best eaten chilled in the summer.

source :  www.city.oita.oita.jp

uma uma (umai umai) is the childrens version, then turned to nma nma んまんま and finally to rice, o-manma おまんま as a word for food.
MA is also one of the first sounds a baby pronounces, in Italy it turned into MAMA for mother.


More specialities from Oita from this LINK

Blowfish Dishes (license required to serve dishes made from this poisonous fish!)
Seki Aji / Seki Saba (Spanish mackerel/mackerel)
Dango-jiru noodle soup
Toriten (Chicken Tempura)
Hocho noodle soup
Yoshino Torimeshi (rice ball with chicken)


There is even a "Yaseuma matsuri" やせうま祭り Festival in Oita.

yaseuma is also called kobiri こびり and prepared as lunch when the farmers have to be out the whole day for planting rice. kobiri can now also mean onigiri.



In Nagano and also Sado Island there is a kind of mochi distributed during festivals called yaseuma, or rather yashooma やしょうま.

「やしょうま」「やせうま」「犬の子」「いんころ」「やせご」「枕団子」「花草もち」などいろいろな名前.

The sound of yaseuma 痩馬 (yaseta uma) can also mean "thin horse", but that is a completely differnt thing.


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How to make yaseuma
http://www.coara.or.jp/~mieko/990819yaseuma/990819yaseuma.htm


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Worldwide use


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Things found on the way



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HAIKU




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Related words

***** WASHOKU : Regional Japanese Dishes

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Yamagata

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Yamagata Prefecture (山形県, Yamagata-ken)
is a prefecture of Japan located in the Tohoku region on Honshū island. Its capital is Yamagata.
The aboriginal Ezo people (蝦夷) once inhabited the area now known as Yamagata. During the Heian Period (794–1185), the Fujiwara (藤原) family ruled the area. Yamagata City flourished during the Edo Period (1603–1867) due to its status as a castle town and post station, famous for beni (red safflower dye used in the production of handspun silk).
In 1649, the famous haiku poet, Matsuo Bashō visited Yamagata during his five-month trip to the northern regions of Japan. Yamagata, with Akita Prefecture, composed Dewa Province until the Meiji Restoration.

Yamagata Prefecture is the largest producer of cherries and pears in Japan. A large quantity of other kinds of fruits such as grapes, apples, peaches, melons, persimmons and watermelons are also produced here.
© More in the WIKIPEDIA !


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Carp, Carps (koi 鯉)

***** Location: Japan, Yamagata
***** Season: All Summer
***** Category: Animal


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Explanation

Carp, KIGO for all Summer   

golden red carp, higoi 緋鯉 ひごい
"carp with freckles", madaragoi 斑鯉(まだらごい)
"sun carp", higoi 日鯉(ひごい)
"brocade carp", nishikigoi 錦鯉(にしきごい)、
"special carp", kawarigoi 変り鯉(かわりごい)

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CLICK for more photos

Carp, Yonezawa koi 米沢 鯉 is a speciality of Yonezawa city, former castle town of the Uesugi clan.

Pure water and the intense cold of winter work on the carp of Yonezawa, with absolutely none of the smell of mud peculiar to ordinary river fish; Yonezawa Carp are shipped after not two, but three years.

apples

YONEZAWA BEEF
The flavor lies in the climate, soil and water well-suited to rearing and also in painstaking efforts involved in raising. Sukiyaki, shabu-shabu and steak are all delicious. There is also soybean paste-pickled beef as a delightful gift.
The fat of the meat is soft and stays soft when cold, so it is suitable for station lunchboxes.

gyuuniku domannaka 牛肉どまんなか
Beef Domannaka

Station Lunchbox with hashed meat and small cuts of meat, flavored in a special sauce with soysauce, sake and secret ingredients. A simple dish, where the meat is combined with the local rice variety, Domannaka, which is good for taking on the flavor of gravey.
Mada by Shinkineya 「新杵屋」(しんきねや).
CLICK here for PHOTOS !



Other specialities:
buckwheat noodle restaurants
Sake
YONEZAWA-ORI weaving

source :  yamagata-u.ac.jp

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More Yamagata Dishes 山形郷土料理
. . . CLICK here for Photos !



gibooshi ギボウシ(擬宝珠) hosta leaves



gyoojana 行者菜 Gyojana, "green chives for mountain ascetics"
Nagai Town 山形県長井市



hippari udon ひっぱりうどん "pulling at udon noodles"A pack of natto and some saba from the can is mixed in a bowl, then rings of leek and soysauce are mixed to make a sauce, where the boiled udon (which are served in a big pot and all can take their share) are now put in. They are mixed until the sauce has covered them well and then ... slurp ... all is eaten.
This was a staple winter food of the poor people, who could keep udon packs, cans of fish and home-made natto in their homes. Other fish cans are also used now, for example salmon or tunafish. Some mix the sauce with powder cheese or tenkasu, anything goes ...
CLICK here for PHOTOS !


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kigo for late autumn

imoni (いもに) 芋煮 "boiled satoimo taro potatoes"
This dish originated in Yonezawa, Yamagata, being prepared outdide in large pots for a crowd to enjoy the cool evenings.
It is made from sato-imo taro roots, leek, konnyaku and local beef, the broth flavored with soy sauce.
This has migrated to other parts of Japan, with other ingredients and even miso for the broth !
But the real inhabitants of Yamagata dislike a broth with pork, for example.
. . . CLICK here for Photos !
imoni nabe いも煮鍋
imonijiru 芋煮汁
quote
Annual potato stew festival held in Yamagata
Thousands of people have enjoyed potato stew cooked in a giant pot at an annual event in Yamagata City, northern Japan.
The organizers began cooking the stew in a 6-meter diameter pot on Sunday morning. They used 1,200 kilograms of beef, 3,000 kilograms of taro potatoes and 3,500 Japanese leeks.
Thirty-thousand servings were sold for 300 yen, or about 4 dollars.
The organizers checked the radiation levels of the ingredients due to concerns about possible contamination from the accident at the Fukushima Daiichi nuclear plant.
They also invited 120 people who had to evacuate their homes because of the March 11th disasters.
The chief organizer, Akira Kaitou, says he hopes everyone will feel happy about eating tasty food from Yamagata Prefecture.
source : NHK news

. Japan after the BIG earthquake March 11, 2011 .


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kujira mochi くじら餅 "whale mochi cakes""




nikusoba 肉そば Chinese noodles with chicken meat and leek
it is serverd cold, "Cool Niku Soba"
From Kahoku village



soomen ankake そうめん餡かけ somen noodles with sweet sauce


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ukogi うこぎ / 五加木 kind of aralia tree
Acanthopanax sieboldianum Makino
The leaves have been used as food in the Yonezawa area since the Edo period, when the daimyo Naoe Kanetsugu 直江 兼続(なおえ かねつぐ 1560 - 1619) made them plant this trees for fences around the homes and have some food in times of need.
Kanetsugu gave up fighting Ieyasu (he had no chance to win) and was reduced in force to live in Yonezawa.
ukogi gohan うこぎごはん rice with ukogi leaves
ukogicha ウコギ茶 tea from ukogi leaves
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kigo for mid-spring

ukogi 五加木 (うこぎ) kind of aralia tree
..... ukogi 五加(うこぎ), mukogi むこぎ
ukogigaki 五加垣(うこぎがき)hedge of aralia trees
ukogi tsumu 五加摘む(うこぎつむ)picking aralia leaves (for tea)


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yukina ゆきな / 雪菜 "snow leaves"
The plant is harvested in october, put back into the earth and covered with straw. Now the deep snow of Yamagata covers it for some weeks to make it more eatable and sweet. It can be dug out all winter, it tasts slightly of wasabi.
In former times it was simple put through hot water
fusubezuke, fusube zuke ふすべづけ "hot water pickles"
. . . CLICK here for Photos !
It is difficult to dig out in winter and its planting was almost stopped. Now some farmers try to revive the habit of eating this leafy vegetable.

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- - - - - Introducing Food from Yamagata -
Strawberries / Cherries / Peach / Western pear / Apple / Yamagata beef / Oysters / Ayu-fish / Rice / Nameko mushrooms on wood

Soba noodles
Traditional techniques and flavor handed down from generation to generation. Enjoy our hospitality with our hand-made soba.
Yamagata has many varieties of soba noodles. Each soba restaurant has it's own taste and style. There is a “city style soba”, which can be eaten smoothly. Also, there is a “country style soba”, which is simple and plain, but has a great soba aroma.

If you visit Yamagata, you will definitely be able to find a soba type which suits you.
We have “Gassan Sansai Soba”, where you dip cool soba noodles into a pot of mountain vegetable and mushroom soup. Another soba is cool “Niku Soba” which has chicken and leek on top of the soba. This was started in Kahoku-machi. Also, We have “Gesoten soba”, which has a deep-fried squid on top of the soba. Especially, There is “Ita soba”, which used to be served in a big in the farmer meeting. You can enjoy the vestige of their old style.
- source : www.yamagata-export.jp

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Things found on the way


Carp farming may have started in
Yayoi period: fossil study

People in Japan’s Yayoi period may have already been engaged in carp farming for winter storage, a group of researchers said Thursday, based on a recent study on fossils of young carp’s teeth discovered at a major archeological site. According to the group, the analysis based on the discovery at the Asahi site in Aichi Prefecture, a huge moated settlement from the 4th century B.C. to the 4th century A.D., marks the earliest illustration of carp farming in Japan.

‘‘I suppose Yayoi people released carp in the spawning season into rice fields, moats or ponds, and that the fish produced eggs—a primitive farming probably started in such a way,’’ said Tsuneo Nakajima, a senior curator specializing in fish ecology at the Lake Biwa Museum in Shiga Prefecture, which analyzed the fossils. The finding is also significant because people in the Yayoi period had been thought to have procured food mainly by hunting and gathering, the researchers said.
source :  www.japantoday.com


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HAIKU




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Related words

***** . Folk Toys from Yamagata .


***** WASHOKU : Regional Japanese Dishes

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[ . BACK to WORLDKIGO . TOP . ]
- #yamagatafood -
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Yamanashi

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Yamanashi Prefecture

Yamanashi Prefecture (山梨県, Yamanashi-ken) is a prefecture of Japan located in the Chūbu region of the island of Honshū. The capital is the city of Kōfu.
© More in the WIKIPEDIA !


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Yamanashi Specialities 山梨郷土料理

CLICK for original and more

hootoo, Hōtō, hoto ほうとう

Hōtō (ほうとう, Houtou) is a popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup. Though hōtō is commonly recognized as a variant of udon, locals do not consider it to be an udon dish because the dough is prepared in the style of dumplings rather than noodles.

Origins
Wheat farming and the flour culture were brought into Yamanashi prefecture due to shortages in local rice crops. Sericulture had turned lands traditionally reserved for rice crops into silk farms, and flour products like hōtō were invented as a means to counter food shortages which arose from this change in agriculture.

This transition may have begun in Yamanashi's Gunnai region, where rice farming was impossible to begin with due to cold temperature and large amounts of volcanic debris embedded into the soil. Wheat farming spread through the rest of the prefecture and into the neighboring Nagano, Shizuoka, Saitama, and Gunma prefectures, where similar cuisine using flour dough and soup can also be found. For example, a dish called nibōtō, which is identical to hōtō except with a soy sauce-flavored soup, can be found throughout Saitama and Gunma prefectures.


Hōtō and Takeda Shingen

Another prevalent theory suggests that hōtō was invented by local war hero Takeda Shingen. The redevelopment of industry and commerce after World War II made tourism the prefecture's most profitable enterprise, and the image of Takeda Shingen was used frequently to promote the area's regional products. Locals sought to popularize hōtō as a tourist food by advertising it as the meal consumed by Takeda Shingen and his soldiers before each battle. Modern-day tourists can enjoy hōtō in numerous local restaurants and in rather unseemly locations such as coffee shops and ice cream parlors.

A more extreme branch of these advertisements claim that the descendants of the Takeda clan introduced the recipe to the Tokugawa shogunate, who then used it to develop Nagoya's miso-nikomi udon. The validity of this statement remains highly speculative.

Etymology

Chinese origin theory
The name hōtō is commonly thought to be a euphony of hakutaku (餺飥, hakutaku); the name for udon flour after it has been kneaded and cut.

The kanji "餺飥" first appeared in Nara period dictionaries, and its reading is listed in dictionaries of the cloistered rule period as hautau, showing that the pronunciation had already begun to transform into the reading hōtō. Though hōtō was introduced to Japan far earlier than udon, both names are believed to have originated from China. For instance, in modern-day Shanxi province of China, the word wonton is written with similar kanji (餛飩), and is pronounced "hōtō."
Hakutaku and New Year Dishes at Court

Local origin theory
Local linguists point out that the word is used in Edo period documents to describe all sorts of flour products, including flour made from non-wheat crops. In the local dialect, the word for flour is hatakimono, while the local word for grinding crops into powder is hataku. Some linguists theorize that hōtō actually originated from these local words when flour was turned into a popular dish.

Other linguists disagree with the Chinese origin theory because there is no conclusive evidence that the word originated from China. They argue that popular acceptance of hōtō as a cuisine found exclusively in the Yamanashi area voids theories stating that the word was imported from overseas. However, from a historical viewpoint, the word hataku first appears in documents around 1484 in the Muromachi period, while hōtō or hautau can be found much earlier in writings such as The Pillow Book. This contradicts the idea that hataku was the basis for the name of the dish.

Other theories
The word can also be thought of as a euphony of "宝刀" or "放蕩". For "宝刀" (treasure sword), the given explanation is that Takeda Shingen cut the ingredients for the dish with his own sword. However, linguists tend to view this idea as a clever play on words in an advertisement campaign rather than a legitimate theory.


Hōtō and the people of Yamanashi
It is customary for stores in Yamanashi prefecture to display Shingen Takeda’s Fuurinkazan battle flag to signify that hōtō is being served. According to the people of Yamanashi, hōtō and udon are completely different and unrelated foods (similar to the way kishimen (きしめん) is regarded by the people of Nagoya).

Traditionally, each household would knead the dough from flour on their own. It was a popular dish amongst women who worked all day outside and needed to prepare dinner for a large farming family because the recipe and the process of making hōtō was not time-consuming or complicated. The soup usually consisted of larger quantities of vegetables than noodles, since flour was scarce and expensive. Many households reserved noodles as a treat served only to distinguished guests.

As modernization and industrialization of Japan continued, rice became the mainstay and the popularity of hōtō as a household dish dwindled. Supermarkets in Yamanashi now sell pre-packaged hōtō noodles and miso paste, and very few households go through the process of kneading their own flour anymore. Hōtō has gradually become standardized in taste and recipe, disappearing from household meals.

Many chain restaurants in Yamanashi have picked up on hōtō as a marketable food. Some only serve it in the traditional style with a miso base, while others use the aforementioned red bean soup or gochujang to create more variety in taste. Non-traditional ingredients such as oysters, turtle, and crab may also be included in some cases. These versions are often regarded as monstrosities by local residents, as the original simple dish arose out of poverty, but they have gained popularity among tourists.


azuki bootoo
Azuki bōtō (小豆ぼうとう, azuki boutou) refers to red bean soup with hōtō noodles added instead of the traditional mochi or shiratama. Though red bean soup usually has a watery texture, azuki bhōtō consists of a thick, gluey stew, which is placed on the hōtō noodles and eaten like botamochi.
A local dish from Oita prefecture called yaseuma (やせうま, yaseuma) is extremely similar to azuki bhōtō, except sweeter and considered to be more of a snack rather than a meal. In this sense, hōtō differs significantly from the modern categorization of udon. Azuki bhōtō is not common, even within Yamanashi prefecture, and is usually only found in the old Kai province region. However, some local chain restaurants list azuki bhōtō on their regular menu.

© More in the WIKIPEDIA !


bataa bootoo バターぼうとうwith butter
caree bootoo カレーぼうとう curry taste hootoo
kabocha hootoo かぼちゃほうとうwith pumpkins


やせうま yaseuma, "thin horse" wheat noodles
from Oita

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The farmers of old were very poor and had little rice to eat.
Breakfast is oneri, lunch is oyaki, dinner is hootoo.

Oyaki are dumplings from wheat flour. The others, see below.

CLICK for more photos


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ayu no kanroni 鮎の甘露煮 sweetfish, simmered sweetly
Even the boned get soft from simmering for a long time in soy sauce and sugar.

ayu no shioyaki 鮎の塩焼き sweetfish grilled with salt
grilled around the fireplace on sticks. You bite it with the skin and all.


WASHOKU
Baniku, horse meat, baniku ばにく/ 馬肉 , sakuraniku 桜肉




budoo ぶとう grapes and wine
Koshu Wine  甲州ワイン
first made in Katsunuma in 1877 by Masanari Takano and Tatsunori Tsuchiya after studying winification in France.
Grapes Yakushi, Budoo Yakushi 葡萄薬師 God of Wine



hoshigaki 干し柿 dried persimmons
Preserved food for the long winter time. "one persimmon a day keeps the doctor away".


mimi みみ "winnow winnow" noodles
from 鰍沢町十谷. To thank the gods for a good harvest, all fruit and grains were placed in a winnow and shaken in front of the shrine. The winnow was an important tool for the poor farmers. MIMI is the form of hootoo noodles from Koshu province.
Worfschaufel, Getreideschwinge.

momo もも peaches
They are mostly eaten when still very hard, like apples.


nigai 煮貝 simmered fish, mostly abalone and sazae
Yamanashi does not have a coast and sea fish was scarse. They used mostly dried seafood, simmered in soy sauce, prepared in Numazu, Shizuoka. On the way back on horseback along the river Fujigawa the luggage became hot from swinging back and forth and the simmering continued until they were home and just ready to taste.
. . . CLICK here for Photos !


numaki めまき/ 布巻 "wrapped Mount Fuji"
Prepared at Shrine Asama at Lake Fujiko during the festival. Wakasagi fish from the lake were grilled and wrapped in rough konbu and then simmered for a long time in soysauce and mirin. Preserved well. The form looks like the great mountain of Japan, Mount Fuji.


oneri おねり "honorable kneaded ones"
The poor farmers had not much rice to eat. Oneri was made from a dough of wheat, corn or buckwheat, with potatoes and pumpkin. Flavored with soy sauce.


oshakakogori, o-shaka kogori おしゃかこごり "Buddha Jelly"
On april 8, the birthday of Shakyamuni Buddha, this dish is prepared from bits of grilled rice cake (arare), wheat flour and soy beans are simmered in soy sauce and the paste formed to round balls, like the head of baby Buddha.


pooku, fujizakura pooku 冨士桜ポーク pork meat from Koofu 甲府 town.
Fujizakura Stewed Pork over Noodles
山梨県産銘柄豚肉「ふじざくらポーク」
. . . CLICK here for Photos !




sakemanjuu 酒まんじゅう ricewine manju
Manju were made from corn, wheat, millet and other grains.
from 上野原市


sasakomochi, sasako mochi 笹子もち mochi with yomogi and sweet beanpaste
When they get old and hard, they can be grilled to soften.


seida no tamaji せいだのたまじ potatoes with misopaste
from Uenohara 上野原市棡原地区
Made during times of famine.
seida = potato (jagaimo)
tamaji = small round treasure (tama)


toomorokoshi manju とうもろこし饅頭
Manju from wheat flour and maize corn flour.


torimotsu-ni 鳥もつ煮 boiled chicken innards
This is often served as a side dish with soba buckwheat noodles.
CLICK here for PHOTOS !


wasabizuke わさび漬け wasabi pickles
best from Kosuge village 小菅村, proud of its clean water.
. wasabizuke わさび漬け wasabi pickles .   


Yahataimo, Yahata-imo やはたいも taro from Yahata


yakome やこめ(焼米)fried rice offering
for the gods of water at the entrance of the waterways to the paddies.
Made from uruchi rice or mochigome rice with soy beans and salt.


Yoshida udon 吉田うどん Udon noodles
from the town of Fujiyoshida
They are very thick and hard to chew and make you feel satified for a long time.
They are sold in most noodle restaurants in the town to improve the economy (machi okoshi まちおこし)
. . . CLICK here for Photos !


yuzumiso ゆずみそ misopaste with yuzu citrons
prepared with mirin
南巨摩郡増穂町 is famous for its yuzu orchards.


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Worldwide use


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Things found on the way





Koshu Daruma ... (Kooshuu Daruma) 甲州だるま ...
Shingen Daruma 信玄だるま (Takeda Shingen),
Yamanashi Daruma 山梨だるま


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HAIKU


CLICK for more blossom photos


山梨や山はあるけど海はなし
yama-nashi ya yama wa aru kedo umi wa nashi

Oh mountain pears !
Yamanashi is surruonded by mountains
but not by the sea



Kawazu yori かわず より
source
http://dathimakann2.seesaa.net/article/27652144.html

This is a play on words with the kigo yamanashi, Siebold crabapple, and Yamanashi, the name of the prefecture. NASHI also means "not to have".


KIGO FOR LATE AUTUMN

yamanashi、yama-nashi 山梨 (やまなし)
"mountain nashi pear, mountain pear"

also called zumi ズミ or "mountain apple", yama ringo やまりんご.
Malus sieboldii (Regel) Rehd. / Siebold crabapple
They have small fruit which resemble the normal NASHI pears, but the fruit is not eaten.
. . . CLICK here for Photos !
konashi 小梨(こなし)small nashi pear
inu nashi, inunashi 犬梨(いぬなし) "pear for the dogs"



kigo for late spring

yamanashi no hana 山梨の花 やまなしのはな blossoms of the mountain pear
... 棠梨の花(やまなしのはな), 聖霊梨の花(やまなしのはな)
konashi no hana 小梨の花(こなしのはな)
shikanashi no hana 鹿梨の花(しかなしのはな)"blossom of the deer pear"

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Related words

***** WASHOKU : Regional Japanese Dishes


***** . Folk Toys from Yamanashi .

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