tag:blogger.com,1999:blog-3191835248953933738.post7310517870178347136..comments2023-11-24T16:34:16.891-08:00Comments on WASHOKU - Japanese Food Culture and Cuisine: Unagi eelGabi Grevehttp://www.blogger.com/profile/16362456518166174106noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-3191835248953933738.post-76787437000148894272021-06-01T18:37:55.356-07:002021-06-01T18:37:55.356-07:00Edo Eel and the Start of a Summer Tradition
Kobay...<b> Edo Eel and the Start of a Summer Tradition </b><br />Kobayashi Akira<br />.<br />Eel was said to be one of the big four foods of the Edo period (1603–1868), when the tradition of eating it in summer began. A look at the culinary customs of the time through Kitagawa Morisada’s contemporary writings. <br />A Hearty Meal of Eel<br /><br />The big four foods of the Edo period (1603–1868) are said to be soba, sushi, tempura, and unagi (freshwater eel). The last of these was served in a very different style compared with today, and varied in the east and west of Japan.<br /><br />In Morisada mankō (Morisada’s Sketches) by the writer Kitagawa Morisada, he includes a picture—see the top of the article—showing eel on rice, as was typically served in Edo from the 1830s to the 1860s. It sells for 200 mon—taking 1 mon as about the same as ¥12, this would be ¥2,400, or very similar to current prices.<br /><br />As Morisada describes it, on top of the rice there are five or six pieces of eel around 9 centimeters long each, and then a further layer of rice with a topping of six or seven small eels. A dozen or so morsels of unagi made for a hearty meal.<br />more<br />https://www.nippon.com/en/japan-topics/g00988/<br />.Gabi Grevehttps://www.blogger.com/profile/16362456518166174106noreply@blogger.comtag:blogger.com,1999:blog-3191835248953933738.post-43184210022859948032020-06-29T21:40:27.546-07:002020-06-29T21:40:27.546-07:00Legend 鹿児島県 Kagoshima 大島郡 Oshima district 瀬戸内町 Set...<b> Legend 鹿児島県 Kagoshima 大島郡 Oshima district 瀬戸内町 Setouchi town<br /></b><br />In the hamlet 大島郡古仁屋町勝浦 Katsuura there was one izumi 泉 spring, where many eels lives. hHe nearby villagers venerated them as divine messengers and would never catch or eat them.<br />Some had a mark on the head as special messengers. <br />.<br />shinshi 神使 messenger of god, divine messenger<br />https://japanshrinestemples.blogspot.com/2020/03/shinshi-otsukai-messenger.html<br />.<br />Gabi Grevehttps://www.blogger.com/profile/16362456518166174106noreply@blogger.comtag:blogger.com,1999:blog-3191835248953933738.post-75921914585914100232017-07-25T01:29:46.161-07:002017-07-25T01:29:46.161-07:00Unadon -
The first DONBURI was invented in Edo.
A ...Unadon -<br />The first DONBURI was invented in Edo.<br />A rich merchant used to order kabayaki 蒲焼 grilled eel and wanted to eat it hot. But while the servant was fetching the food, it had cooled down. So the merchant got the idea to place the grilled fish on hot rice during the carrying of the fish to his store . . . and this soon became the custom with other food that tastes best when served hot.<br />.<br />https://washokufood.blogspot.jp/2008/04/donburi.htmlGabi Grevehttps://www.blogger.com/profile/16362456518166174106noreply@blogger.comtag:blogger.com,1999:blog-3191835248953933738.post-74435100210014104712016-04-23T18:50:15.269-07:002016-04-23T18:50:15.269-07:00Earthquake legends and eels
http://heianperiodja...<b>Earthquake legends and eels </b><br /><br />http://heianperiodjapan.blogspot.jp/2016/04/earthquake-jishin-legends.html<br /><b><br />Tsunami legends and eels </b><br />http://heianperiodjapan.blogspot.jp/2016/04/tsunami-legends.html<br />.<br />tba<br />.Gabi Grevehttps://www.blogger.com/profile/16362456518166174106noreply@blogger.comtag:blogger.com,1999:blog-3191835248953933738.post-27297823771885922302015-11-25T17:44:20.439-08:002015-11-25T17:44:20.439-08:00Unagihime Jinja 宇奈岐日女神社 Unagi-Hime Shrine
Princess...<b>Unagihime Jinja 宇奈岐日女神社 Unagi-Hime Shrine<br />Princess Eel Shrine </b><br />also read Unaguhime, Unagu-Hime (うなぐひめじんじゃ/うなきひめじんじゃ)<br />2220 Yufuincho Kawakami, Yufu, Oita / 大分県由布市湯布院町川上2220<br /><br />Yufu Jinja 木綿神社(ゆふじんじゃ) / Yufusan Jinja 木綿山神社<br />Yufuin Oita<br />.<br />http://japanshrinestemples.blogspot.jp/2015/11/unagihime-jinja-yufuin.htmlGabi Greve - Darumapediahttp://japanshrinestemples.blogspot.jp/2015/11/unagihime-jinja-yufuin.htmlnoreply@blogger.comtag:blogger.com,1999:blog-3191835248953933738.post-71542606807361244332013-06-22T17:09:51.644-07:002013-06-22T17:09:51.644-07:00Japanese eel may be designated an endangered speci...Japanese eel may be designated an endangered species<br /><br />A group of international scientists is considering designating the Japanese eel as a species at risk of extinction on its red list, according to sources.<br /><br />The International Union for Conservation of Nature and Natural Resources, or IUCN, will discuss the matter at a meeting to be held in Britain from July 1 to 5, the sources said Saturday.<br /><br />While it does not bring about any legal binding force even if the species is listed on the world’s most authoritative red list, it would raise global awareness.<br /><br />The Japanese eel, whose population is decreasing in East Asia, was designated as a species at risk of extinction on the Environment Ministry’s nonlegally binding red list of endangered freshwater and brackish water fishes in February.<br /><br />MORE<br />News - Japan Timeshttp://www.japantimes.co.jp/news/2013/06/22/national/japanese-eel-may-be-designated-an-endangered-species/#.UcY8l9iGe41noreply@blogger.comtag:blogger.com,1999:blog-3191835248953933738.post-58798843806453343892013-01-31T23:39:51.052-08:002013-01-31T23:39:51.052-08:00 Japanese eel designated as endangered
The govern... Japanese eel designated as endangered<br /><br />The government has designated the Japanese eel an endangered species due to a sharp decline in its population.<br />The Environment Ministry added the eel to its Red List of threatened species. The eel is listed as IB, the second highest category in terms of risk of extinction.<br />The population of wild Japanese eels is estimated to have dropped by at least 50 percent over the past 10 years. Experts blame overfishing and water pollution.<br />The Red List designation does not restrict fishing or trading of the eel as it is not legally binding.<br />Environment Minister Nobuteru Ishihara said the eel is an indispensable part of Japanese culinary culture.<br />He pledged all-out efforts to conserve the eel.<br /><br />Feb. 1, 2013<br />http://www3.nhk.or.jp/daily/english/20130201_21.htmlGabi Grevehttps://www.blogger.com/profile/16362456518166174106noreply@blogger.comtag:blogger.com,1999:blog-3191835248953933738.post-64751994023168249582009-07-20T20:46:34.136-07:002009-07-20T20:46:34.136-07:00Daily Yomiuri Online
(May. 2, 2009)
fresh taste o...Daily Yomiuri Online<br />(May. 2, 2009)<br /><br />fresh taste of spring straight from the sea<br />Though shirasu, or whitebait, usually refers to the fry of katakuchi-iwashi or Japanese anchovy, there actually are two other kinds of sardine fry--ma-iwashi, or Japanese sardine, and urume-iwashi, or round herring.<br /><br />Nama-shirasu, or raw shirasu, refers to shirasu that have been washed in water. Kamaage-shirasu are shirasu lightly boiled in salted water and drained. Chirimenjako are dried kamaage-shirasu. When nama-shirasu are molded on postcard-sized wooden frames and dried, they are called tatami-iwashi.<br /><br />West of Miura Peninsula and the Shonan coastal area, including waters off Kamakura, Kanagawa Prefecture, are good places to catch shirasu.<br /><br />The shirasu fishing season began on March 11, and in early April shops put up signs proclaiming "Shirasu in stock!" The signs are an annual spring feature of the area. <br /><br />I recently visited Kanhama Suisan, a company that processes and sells shirasu at Koshigoe fishing port, located at the western edge of Kamakura. <br /><br />Fresh shirasu caught near the fishing port by Nobukazu Mizushima, the third-generation president of the company, were being brought into a shed in refrigerated boxes.<br /><br />Mizushima's wife, Yoshie, sat in front of a huge steel pot as big as a bath and added natural salt to the boiling water, before placing washed shirasu into it and quickly closing the lid. A few minutes later, after peering inside the pot, she removed the lid and scooped out the shirasu using a long-handled strainer.<br /><br />"Experience is the most important thing when boiling shirasu. The amount of salt and the boiling time differ each time," Yoshie said. "I don't use a watch. I just look inside the pot when I think it's about time."<br /><br />I tasted some of the freshly boiled shirasu and the light seasoning of salt really brought out the excellent flavor of the fish.<br /><br />If you are keen to taste fresh shirasu, I recommend you visit the areas where they have just been caught, as nama-shirasu caught on the day is seldom available elsewhere. <br /><br />As nama-shirasu spoils quickly, it is best consumed within 12 hours after being landed.<br /><br />http://www.yomiuri.co.jp/dy/photos/seasonal/seasonal090507.htmanonymoushttp://www.yomiuri.co.jp/dy/photos/seasonal/seasonal090507.htmnoreply@blogger.comtag:blogger.com,1999:blog-3191835248953933738.post-17259994455589062042008-09-21T14:55:00.000-07:002008-09-21T14:55:00.000-07:00Dear Gabi Greve, i like the 'free liver soup"-made...Dear Gabi Greve, i like the 'free liver soup"-made me laugh, <BR/>JewelAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3191835248953933738.post-34985344418810982372008-09-21T14:54:00.000-07:002008-09-21T14:54:00.000-07:00Thanks for your consistent wonderful haikus. Mouth...Thanks for your consistent wonderful haikus. Mouth-watering, too.<BR/>"sivasunattu"Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3191835248953933738.post-33820804587320164652008-09-21T01:48:00.000-07:002008-09-21T01:48:00.000-07:00Thank you for many kind topics on eel that I like ...Thank you for many kind topics on eel that I like very much.<BR/><BR/>Especially Unagi haiku is excellent!<BR/><BR/>You are truely expert of cocking.<BR/><BR/>sakuo.Anonymoushttps://www.blogger.com/profile/02339113092010273351noreply@blogger.com