Miso culture

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Miso paste and soup

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

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Explanation




. temae miso 手前味噌 home-made miso paste .


Miso (みそ or 味噌) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin (麹菌, koojikin) (the most typical miso is made with soy). The typical result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called Misoshiru (味噌汁), a Japanese culinary staple.

High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savoury, and there is an extremely wide variety of miso available.

mugi (麦): barley, mugi-miso, Gerste-Miso
tsubu (粒): whole wheat/barley
aka (赤): red, medium flavor, most commonly used
hatchō, hatchoo (八丁): aged (or smoked), strongest flavor
shiro (白): rice, sweet white, fresh
shinshu: rice, brown color
genmai (玄米): brown rice
awase (合わせ): layered, typically in supermarket
moromi (醪): chunky, healthy (kōji is unblended)
nanban (南蛮): chunky, sweet, for dipping sauce
inaka (田舎): farmstyle
taima (大麻): hemp seed
sobamugi (蕎麦): buckwheat
hadakamugi (裸麦): rye
meri (蘇鉄): made from cycad pulp, Buddhist temple diet
gokoku (五穀): "5 grain": soy, wheat, barley, proso millet, and foxtail millet

Many regions have their own specific variation on the miso standard. For example, the soybeans used in Sendai miso are much more coarsely mashed than in normal soy miso.
Saikyoo さいきょうみそ (西京味噌) white sweet miso from Western Kyoto

Miso made with rice (including shinshu and shiro miso) is called kome miso.

Soya miso is used to make a type of pickle called "misozuke".
These pickles are typically made from cucumber, daikon, hakusai, or eggplant, and are sweeter and less salty than the standard Japanese salt pickle. Barley miso, or nukamiso (糠味噌, nukamiso), is used to make another type of pickle. Nukamiso is a fermented product, and considered a type of miso in Japanese culture and linguistics, but does not contain soya, and so is functionally quite different. Like soya miso, nukamiso is fermented using kōji mold.
©　More in the WIKIPEDIA !


akamiso, red miso, about 70% soybeans and 30% rice or barley

amamiso あまみそ ／　甘みそ　sweet miso　
Usually made from kome kooji and less salt added. For example the white miso from Kyoto and Hiroshima. Edo Amamiso. Used often for nerimiso to mix with other foods.
. . . CLICK here for Photos !
shiso-iri amamiso しそ入りあまみそ with perilla leaves


Kinzanji miso, 径山寺味噌/ 金山寺味噌 with fermented vegetables and ginger
(originates in China at the mountain temple, brought back by monk Kakushin during the Kamakura period and started producing it at Yuasa, Kishuu province.


kuro-miso, 黒味噌 black miso. not very common
Kyozakura miso, red miso from Kyoto
namemiso, "finger licking" miso
nerimiso, sweet simmered miso
nukamiso, Reiskleien-Miso
nukamiso zuke, in Reiskleien-Miso Eingelegtes

koji, kooji 麹 fermentation starter for miso
Kooji-Pilzkultur


different tasts with miso
goma-miso mit geriebenem Sesam
karashi-miso mit scharfem japanischem Senf
kurumi-miso mit Walnusspaste
negi-miso mit Lauch
neri-miso, „gerührte Miso“. Miso-Paste wird mit Reiswein, Zucker und Wasser aufgerührt.
su-miso mit Essig
yuzu-miso mit Yuzu-Zitronen



ninniku miso くにんにく味噌 / miso ninniku 味噌ニンニク
miso paste mixed with garlic
genki miso 元気みそ "healthy miso" with a lot of garlic
. . . CLICK here for Photos !



sannenmiso さんねんみそ【三年味噌】three year old miso paste
drei Jahre alte Miso-Paste
. . . CLICK here for Photos !



Shoodai miso 招提味噌 Shodai Miso from the temple Toshodaiji 唐招提寺.
It has been introduced by the Chinese priest Ganjin.
also gyoohoo miso 行法味噌 from the temple Nigatsu-Do at Todaiji.
Some vegetables are pickled with this miso and it can be eaten on rice just like that to make a meal for the monks.



tamamiso, tama miso 玉味噌 white Kyoto miso mixed with egg yolk
can be used as sauce on tofu or other dishes, even on Ramen soup.
For special flavor, the egg yolks of quail eggs are used.
. . . CLICK here for Photos !



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Echigo-miso, Miso aus der Gegend Echigo.
sanshuu miso 三州味噌 eine Hatchoo-miso

Sendai-Miso
Handgemachte Miso aus Sendai
In alten Fässern, die mehr als 200 Jahre alt sind, haften an der Innenseite die Hefepilze. Die Miso wird mindestens sechs mal von einem Fass in ein anderes umgeschöpft, eine schwere Kraftarbeit, bei der der Schaufler in einem kleinen „Holzschiff“ mitten im Fass steht.



Miso sommelier Toyoko Miyoko 　
Miso in Kameido, Tokyo.


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The Book of Miso:
Savory High protein Seasoning
by William Shurtleff



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Miso Dengaku Dengaku ... 田楽 (でんがく) and tsukemono pickles
gebratener Tofu oder Fisch mit Miso

dengaku sashi, Aufspießen wie Schaschlik
dengaku tofu, mit Miso bedeckter und auf Spießen gebackener Tofu

Dengaku, a food and a dance



Miso Dengaku dishes from Edo
100 Favorite Dishes of Edo


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The most famous dish with miso is of course the
MISO SOUP, misojiru 味噌汁　。　みそじる
misoshiru, o-misoshiru おみそしる, misoshiro
Miso Suppe

The most common miso soup preparations

Asarijiru with asari clams, short-neck clam; baby-necked clam; littleneck clam
Gobojiru, goboo burdock
Gojiru 呉汁 with soy beans from Hokkaido
Hakusaijiru with Chinese cabbage, napa
Hoorenso to kakitamago, spinach and egg
Hotatejiru with scallop. Miso from Tsugaru
Junsaijiru with water shield
Kanijiru with crab meat. miso from Kaga
Komatsunajiru with komatsuna vegetables
Kuzushidofu with tofu and vegetables
Kyoofuu, Kyofu style of Kyoto
Mugimiso with barley
Naganegi to abura-age, leek and deep-fried tofu
Namekojiru with nameko mushrooms, akadashi miso
Nasujiru with eggplant
Nattojiru with natto fermented beans
Shijimijiru 蜆汁 with shijimi clams, akadashi
Shiromisojiro, white miso paste
Tonjiru with pork meat

and many many more

WASHOKU : Soups
shijimijiru 蜆汁, しじみ汁 miso with corbicula clams


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preparing homemade miso paste,
boiling beans for miso
miso mame niru 味噌豆煮る (みそまめにる)
kigo for early spring
ball of miso paste 味噌玉（みそだま）
miso fumitsumago 味噌踏みつまご（みそふみつまご）
boots for stamping on miso paste

In olden times, many rural homes made their own miso paste. In our modern day with maschinery to do the job, this is not so common any more.

I remember well helping my neighbour with this each year in February. We made balls of the paste and put it in an earthen jar. It then had to be pressed strongly to get the air out of the pot.
Another form of doing this is to put the paste on a wooden floor, wear straw boots and stamp on it with your feet.
In some areas the paste was then formed into balls and hung from the eaves to dry. When it became autumn, these balls were taken down, split into small pieces and added with salt and yeast (kooji) to prepare the final miso paste.

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Hooba miso 朴葉（ほおば）みそ, 朴葉みそ
miso with hooba leaves
from Gifu
often served with Hida beef




WASHOKU
hooba miso, Hoba Miso ほうばみそ miso paste served on a hoba leaf hooba 朴葉 ... Magnolia obovata


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hatchoo miso 八丁味噌 "eighth street miso"
from Ozaki
hatcho-miso

quote
Hatcho Miso has a unique flavour which is made from high-quality soybeans, salt and water. Cooked and mashed soybeans are shaped into small balls and mixed with salty water. Then the Miso ferments for 3 winters. Hatcho Miso is made by the Hatcho Miso Company in Hatcho (Eighth street), to the west of Okazaki castle. The name Hatcho is taken from this location. In the Meiji era, Hatcho Miso became the daily choice of the Emperor of Japan.

Hatcho Miso is less in water and salt content. It is easy to digest due to the aminolysis of the soy protein and is high in vitamins and minerals. Hatcho Miso is a natural food since neither food additives nor pasteurisation is used. Miso has yeast fungi which need carbohydrates, the right temperature and enzymes. Summer in the Tokai area(the middle part of Japan) is hot and the hot weather accelerates yeast fungi fermentation very quickly in kome (rice)-miso or mugi (barley)-miso. Thus Hatcho Miso developed mame (beans)-miso which contains less carbohydrates and tolerates the hot weather much better. Hatcho Miso was Tokugawa Ieyasu's favourite and his armies were supplied with the miso because it can be stored for quite a while and can be portable due to its reduced water content. It also has been taken on Japanese expeditions to the South Pole.

History
Hatcho is the place where Hatcho Miso originated and it is "hatcho= eight cho"(cho is an old unit of length used in Japan to measure distance: one cho is equal to 108 metres) away from Okazaki castle where Tokugawa Ieyasu, who founded the Edo feudal government, lived. The Hatcho is located on the banks of the Yahagi River, as it was easy to transport soybeans and sea salt there. Also Hatcho is the best place where high-quality springwater is easily accessible from the granitoid ground in Okazaki and is endowed with the right temperature and suitable humidity in order to make Hatcho Miso. Yahagi soybeans or Nanbu soybeans (Touhoku) and Aiba salt (Kira at the mouth of Yahagi River) were mainly used back then, however currently the ingredients are from all over the nation such as soybeans from Hokkaido and sea salt from Okinawa.

Salt, lumber for miso vats (considered to be Yoshino cedar) and river stones for piling on miso were transported by ship. Half a shipful of salt was unloaded at this place and the rest was carried to Asuke at the upper reaches of the Yahagi River. The salt was transported on foot or by horse from there to Shiojiri along a road called "shio no michi (The road of salt)". Then the empty ship was loaded with a lot of river stones and brought them back to Hatcho. Thus the river stones used currently are from Asuke. It was paid for by miso as a replacement for money and the ship owner left acertain amount of miso for himself and sold the rest in Osaka or Edo.

We come back to the Hatcho Miso.
Savory Hatcho Miso was well appreciated by Tokugawa's armies due to its mobility and long storage resulted from less salt content. Hatcho Miso spread throughout Edo (now Tokyo) as Tokugawa moved the capital to Edo. It also spread throughout the country due to feudal lords' Mandatory Alternate Residence System in Edo. Nevertheless Hatcho Miso currently holds only a10% share whereas kome-miso (rice miso) takes about 80%. The first biggest damage to Hatcho Miso was because of the Tokyo Earthquake in 1923. White kome-miso was brought from Nagano prefecture in relief supplies to help out victims. Furthermore, the Second World War made Hatcho Miso almost completely disappear by bringing kome-miso into the Kanto area as relief supplies. Although Hatcho Miso disappeared, it got the right to supply the Japanese royal family in 1892 and became the daily choice of the Emperor. Even though the system was abolished in 1954, Hatcho Miso is still the Emperor's favorite miso.

"Akadashi Hatcho Miso" is a combination of Hatcho Miso and shiro-miso.
"Tamari" is a fallout of Hatcho Miso. Tamari is the liquid piled up on top of Hatcho Miso during fermentation. It is preferred in the place where mame-miso is eaten.

Much more is here
source : www.yamasa.org


Hatcho Miso Kyarameru 八丁味噌キャラメル Caramels
. . . CLICK here for Photos !


Hatchoo Miso Aisu 八丁味噌アイス icecream, Miso ice cream
. . . CLICK here for Photos !


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mukashimiso, mukashi miso 昔みそ "Miso like in olden times"
prepared by a family in Nerima, Tokyo
in the old style, whith Japanese ingredients and all made by hand.


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tekkamiso, tekka miso てっかみそ【鉄火味噌】 "red hot miso"
red Hatcho miso, mixed with roasted soy beans and chopped burdock or carrots, fried in oil, with sugar, mirin and chili peppers added.
Yamanashi prefecture
. . . CLICK here for Photos !
it is often prepared to eat on top of a bowl of rice or sold in glas bottles.
Reference : Tekka Miso Condiment


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Worldwide use

das Miso
Paste aus vergorenen Sojabohnen
Misosuppe
in Miso Eingelegtes (misozuke)
Miso-Seiher (misokoshi)


Mamemiso, das nur aus Sojabohnen,
Komemiso, das aus Sojabohnen und Reis und
Mugimiso, das aus Sojabohnen und Gerste besteht.

wikipedia : Soyabohnenpaste

miso mo fun mo issho ni suru
miso mo kuso mo issho de aru
Gutes und Schlechtes durcheinander mischen.
lit. Miso und Kacke durcheinander mischen.

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Miso Minzokugaku 民俗学研究 Volkskunde

（卯・辰の日に味噌を作ること）

Shiga ken, Takashima town 滋賀県高島市

Am Tag des Hasen (u no hi) und des Drachen (tatsu no hi) darf man keine Miso machen.
昔、カツという人が味噌を作ってはいけないといわれている卯・辰の日に味噌をつき、弁当のおかずにしてカツ山で仕事をしていた。すると岩が落ちてきて、下敷きになって死んでしまったという。
http://www.nichibun.ac.jp/YoukaiCard/2363314.shtml
http://www.nichibun.ac.jp/cgi-bin/YoukaiDB2/namazu.cgi?query=%cc%a3%c1%b9

味噌長者
貧しい夫婦のところに、痩せ細ったみずぼらしい旅の坊さんが一夜の宿を求めてきた。夫婦は食事すら差し上げることができないからと断ったが、坊さんがそれでもいいと言ったので、夫婦は快く泊めてあげた。翌日、坊さんは家を去るときに何かを念じながら庭にあった古い瓶の周りを廻った。瓶の中には味噌が入っており、それはいくら使ってもなくならなかった。夫婦はそれを売って味噌長者と呼ばれるほど富裕な暮らしができるようになった。
Hyogo prefecture

巳の日 Tag der Schlange im Juni
6月の巳の日が3つあるときに味噌を煮ると、死んでしまってその味噌を食べないものが出るといわれている。
Miyagi prefecture


異僧，麹味噌
ある夫婦者は常に普門品を読むほど信心篤かったが、家貧しく草鞋をつくって生計を立てていた。ある時異僧が家に来て一夜を乞うた。夫婦は貧しさ故断ったが、僧は主人と寝食を共にしたいと、結局宿泊する事になった。翌朝僧は草履を請い、これを履いてぬかみそ桶の周りを、慈願視衆生福聚無量と唱えて出て行った。その桶を開けると麹味噌になっていた。近所の者にあげても尽きなかった。
Hyogo prefecture


山の婆 The old mountain witch and one grain of miso
和尚さんに言われて、小僧が山へ薪をとりに行った昼に味噌の入った握り飯を食べるとき、味噌を一粒落としてしまった。帰りに小僧は山の婆に襲われた。小僧は和尚さんからもらったお札の力で寺まで逃げ戻った。寺まできた鬼婆を和尚は一粒の味噌に化けさせ、小僧に食べさせた。婆は味噌が化けたものだった。
Iwate prefecture


Shamoji rock 杓子岩
箱神社の近くにある杓子岩は、夜に人が通ると「味噌をくれ」と言って杓子を突き出したので、この名をつけられたという。味噌を持って歩く人もそうはいないだろうから、元々味噌を供えて祭った石かと思われる。
Okayama prefecture


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Things found on the way

Miso paste called DARUMA
大だるまみそ


from Fukui, Onoya 平成大野屋
福井県大野市元町１番２号






. "Lucky Ears" (fukumimi 福耳) Miso .


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soba miso そば味噌
with a Daruma Label !


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Miso Jizoo, the Bean Paste Jizo
みそ地蔵, ミソ地蔵, 味噌地蔵



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HAIKU

寒菊や粉糠のかかる臼の端　
kangiku ya ko nuka no kakaru usu no hata - (konuka)

chrysanthemums in the cold -
from the edge of a millstone
rice bran spills over
Tr. Gabi Greve

- Further discussion of this hokku :
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


. fuyugiku 冬菊 winter chrysanthemum .

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. WKD : Kobayashi Issa 小林一茶 in Edo .

おのが味噌のみそ臭さをしらず
your own soybean paste is the only one that doesn't stink like soybean paste --

そば国のたんを切つつ月見哉
蕎麦国のたんを切りつつ月見哉
soba-guni no tan wo kiritsutsu tsukimi kana

flying high praising
local buckwheat noodles
they view the moon
Tr. Chris Drake

The proverb given in the headnote refers to the strong smell or mild stink given off by the fermented soybeans used to make miso beanpaste. Most people I know do not like this stink, which these days is reduced by various styles of processing. Thus the proverb is saying that people only smell the stink of others' bean paste and think the stink of their own bean paste is pleasingly fragrant. This proverb is of course used to refer to self-centeredness, egoism, following self-interest, and so on
. Chris Drake - comments on this Issa Haiku .


. WKD : Buckwheat noodles (soba 蕎麦) .

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フウフする　夫婦仲良く　お味噌汁
fuufu suru fuufu nakayoku o-misoshiru

blowing it cool -
the old couple slurping
miso soup

Gabi Greve 2005
Couple's Day, Februaray 2


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a haiku blog basically, by ALISON
miso soup

haiku talk -
the orange juice comes with
or without bits

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Daruma Miso from Kochi
だるま味噌株式会社


source :　kochilove.blog95


. Daruma from Kochi .


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Related words

***** Tofu (toofu), bean curd Japan

***** Yumiso 柚味噌 (ゆみそ) miso with yuzu citron


WASHOKU : INGREDIENTS
hachoo
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Kanbutsu himono dried food

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Dried food (kanbutsu, himono)

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

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Explanation

Dried food items have been most important in former times without electricity.
himono 干物（ひもの) dried things




Preserving food for a long shipment, winter and other hard times was most important.
There were many dealers in dried food in the cities of the Edo period (kanbutsuya, kanbutsu donya 乾物屋) .
Before drying, the food had to be prepared, fish cut open, some parts salted.

Dried food was dried in the sun (hiboshi 日干し) to increase the flavor and the nutrients. When rehydrating dried food, the water can be used for soups or boiling other food.


The three specialities of the Chinese cuisine are

dried fukahire sharks fin, dried awabi abalones and dried namako sea cucumber
俵物三品　ふかひれ、干しアワビ、干しなまこ


haiboshi 灰干し 　dried in the ashes
This way they dry rather fast and independent of the weather.

hiboshi 日干し drying in the sun
sonnengetrocknet, Dörren

hiboshi 火干し drying over a fire
am Feuer Getrocknetes
kunsei　燻製　くんせい　smoking, auch mit Rauch, Räuchern

hoshimono 干し物 / 干物/ kanbutsu 乾物 dried things
etwas in der Sonne Getrocknetes

kageboshi 陰干し drying in the shade
Trocknen im Schatten

kezuribushi 削りぶし shredded dried things
especially katsuobushi and iwashi sardines from Kanbara
. WASHOKU
iwashi no kezuribushi 蒲原いわし削りぶし 　


maruboshi 丸干し dried whole fish
only very small fish can be dried whole with entrails.

mirinboshi ミリン干し dried after marinating in mirin sweet sake
(sometimes some sesame seeds are added)

niboshi, ni-boshi 煮干し boiling and drying
katakuchi iwashi are prepared like this.

tennenboshi てんねんぼし/ 天然干し naturally dried
tenpiboshi 天日干し
naturgetrocknet

yakiboshi 焼き干し "grilled and dried" small sardines

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quote
Drying techniques

Drying techniques for preserving seaweed and other marine products as well as fruit and vegetables have been refined since the Jomon period (10,000-300 B.C.). There are two major categories of kanbutsu dried foods:
those soaked in water and cooked or flavored and
those used as is to blend with and bring out the flavors of other ingredients.
Preparing dishes made with dried ingredients takes considerable time and effort as the ingredients must first be rehydrated.

Eminent examples of "natural foods," kanbutsu have long been prized for the particular flavors they acquire in the process of drying. Today, they are drawing renewed attention as healthy foods containing no chemical preservatives.
continue here:
source : www.kikkoman.com


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The most important dried food items


kaisoo 海藻 seaweeds
寒天 kanten, Agar-Agar
海苔 nori, Meerlattich, Seegras. Porphyra tenera.
アオノリaonori, Grüne Algen. Enteromorpha linza
ひじき hijiki. Hijiki-Alge. Braune Meeresalge. Hizikia fusiformis
あらめ arame . Arame, essbare Seegrasart. Eisenia bicyclis.
昆布 konbu. Kombu, Kobu (だし昆布、とろろ昆布、おぼろ昆布、根昆布、納豆昆布)
wakame ワカメ Riesenblättertang. Undaria pinnatifida


gyokairui 魚介類 fish and seafood
ふかひれ fukahire, sharks finn, Haifischflosse
干しアワビ hoshi awabi, abalone
干しなまこ hoshi namako, Seegurke, Seewalze.. Sticbopus japonicus
干しえび hoshi ebi, Garneelen
身欠きニシン, （みがきにしん）migaki nishin dried sardines
干貝 hoshigai, getrocknete Muscheln
棒だら boodara, getrockneter Schellfisch. Stockfisch
氷下魚 komai, saffron cod. Eleginus gracilis. Pacific saffron cod
塩クラゲ shio kurage, gesalzene Quallen
鰹節 katsuobushi. Bonitoflocken
煮干し niboshi . getrocknete kleine Sardinen
ちりめんじゃこ chirimenjako 縮緬雑魚. getrocknete Shako; getrocknete kleine Fische.
スルメ surume . Japanischer fliegender Tintenfisch. Todarodes pacificus
イカ徳利 ika tokkuri. getrocknet wie eine Tokkuri-Sakeflasche
. . . CLICK here for Photos !

干しダコ hoshidako . Oktopus
干しヤツメウナギ - hoshi yatsume unagi . Neunauge. Lampetra japonica.



Vegetables,野菜、mountain vegetables 山菜、
mushrooms キノコ
かんぴょう kanpyoo, getrocknete Kürbisstreifen. kampyo. von Lagenaria siceraria var. hispida. dried shavings of calabash
切り干し大根 kiriboshi daikon, getrockneter Rettich
キクラゲ kikurage, „Quallen der Bäume“. Holunderschwamm. Auricularia auricula, yama kurage 山くらげ
干し椎茸 hoshi shiitake, Shiitakepilze
干しシメジ hoshi shimeji, Shimejipize
ゼンマイ zenmai ... Taubenfarn. Osmunda japonica
いもがら imogara 芋幹 Blattstiel m der Taro-Kartoffel

干し芋 hoshi imo ... getrocknete Suesskartoffeln
The variety "tamayutaka タマユタカ" is best suited. Most of these sweet potatoes are prepared by hand, Ibaraki is one of the main producers.


Dry fruits 果物（ドライフルーツ）
レーズン reszun, Rosienen
クコの実 kuko no mi, Frucht vom chinesischen Bocksdorn, Lycium chinense
干し柿 hoshikagi, getrocknete Persimonen



other food items
茶 tea, Tee
高野豆腐 Kooya doofu Koya dofu Tofu
ジャーキー jerkeys
あぶらかす aburakasu, Ölkuchen(Reste vom Ölpressen)
麩 fu. Fu-Croutons, aus Weizenmehl
凍りコンニャク frozen konnyaku
乾麺 dried noodles, Nudelarten





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Worldwide use


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Things found on the way


external LINK
Kanbutsu, basic knowledge (in Japanese)
乾物の基礎知識
source : www.yamashiroya.co.jp


himono info
http://himono.info/index.php?FrontPage


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HAIKU


乾物の魚を戻せる事始
kanbutsu no sakana o modoseru koto hajime

soaking
the dried fish -
my first housework

Kimura Teruyo 木村てる代

koto hajime, first work at the New Year


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Related words

***** WASHOKU : INGREDIENTS

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Tokyo

[ . BACK to WORLDKIGO TOP . ]
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Tokyo

Tokyo (東京, Tōkyō), officially Tokyo Metropolis (東京都, Tōkyō-to), is one of the 47 prefectures of Japan and located on the eastern side of the main island Honshū. The twenty-three special wards of Tokyo, each governed as a city, cover the area that was once the city of Tokyo in the eastern part of the prefecture, and total over 8 million people. The population of the prefecture exceeds 12 million.

Tokyo is the seat of the Japanese government and the Imperial Palace, and the home of the Japanese Imperial Family.

Tokyo was originally a small fishing village named Edo. In 1457, Ōta Dōkan (Ota Dokan) built Edo Castle. In 1590, Tokugawa Ieyasu made Edo his base and when he became shogun in 1603, the town became the center of his nationwide military government.
1923 Great Kanto earthquake
Also within the administrative boundaries of Tokyo Metropolis are two island chains in the Pacific Ocean directly south: the Izu Islands, and the Ogasawara Islands, which stretch more than 1,000 km away from mainland Japan.
There are several national parks within Tokyo.
Tokyo is an example of an urban heat island.
The Tokyo Stock Exchange is Japan's largest stock exchange, and second largest in the world.
©　More in the WIKIPEDIA !



Daruma Museum
Edo, The City That Became Tokyo 　江戸



. 100 Favorite Dishes of Edo
江戸料理百選 　


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Food Sake Tokyo
(The Terroir Guides) by Yukari Sakamoto



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ashitaba 明日葉（あしたば）"grows back tomorrow"
Angelica keiskei
The plant like a celery is so strong that it all grows back by the next day in the volcanic soil of the island of Hachijojima. Medical properties of cleaning the blood and the colon and others have been known since the Edo period. It was used by the army as a secret weapon against tiredness and minor illnesses on the road. It is a yin-tonicum.
Eaten as tempura (fried in camellia oil from the island), in stir-fried dishes or in miso soup.
. . . CLICK here for Photos !

ashitaba icecream


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Edomaezushi Edomae Sushi
江戸前寿司 / 江戸前 すし / 江戸前鮨
Sushi with fresh fish from the Tokyo Bay
started in the Edo period as a cheap food in the yatai shops.
They all have a kanpyo maki, which many gourmets eat as the last bite.
The name is almost identical in Edo with "nori maki", wrapped in nori seaweed.
. . . CLICK here for Photos !

Sukeroku sushi 助六寿司
Sukeroku is the name of a hero of the Edo period and famous Kabuki play. His beloved was the courtesan "Agemaki", so this sushi contains a some agesushi (inari sushi) and some makisushi.
one of them always kampyo maki, with dried gourd shavings.


. Sushi Sushi Sushi 　


. Sukeroku 助六 - Hero of Edo .

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gyuunyuu senbei 牛乳せんべい milk cookies
made without any water, on a maschine that rotates.
from Miyakejima 三宅島



kusaya くさや "smelly fish"
from Miyakejima and other islands
Sardines are marinated in a sauce with salt that has a history since the Edo period, when farmers could not pay taxes with rice, but with this fish.
After the volcano exploded more than 10 years ago, the sauce had not been used. In 2997, when the maker was allowed to come back to Miyake Island, some producers from another island lend him the first 100 liters of sauce to prepare a new type for himeslf now. He cuts about 400 fish each day and puts them in the sauce, which he licks to see if it needs more salt each day.



shimazushi しまずし/ 島寿司 Sushi from the Islands
Made from fish caught near the islands, such as Japanese mackerel (shima-aji), amberjack (kanpachi 間八, and flying fish (tobiuo).
Since the weather in these islands is warmer, fish meat is marinated in soysauce and the rice for sushi is flavored a bit stronger and sweeter. Since there grows no Japanese horseradish (wasabi) on the islands, this sushi is usually served with mustard (karashi) or hot pepper.
Speciality of Hachijojima Island.
. . . CLICK here for Photos !



Edo Yasai 江戸伝統野菜 Traditional vegetables of Edo
Kameido daikon, Nerima daikon, and many more
Tokyo X buta 東京X豚 Tokyo X pork from special pigs


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soups from the islands

akaba-jiru あかば汁 soup with a roughly-chopped red fish called akaba

dango-jiru だんご汁 soup with fish balls of tobiuo or flying fish
Hachijojima 八丈島

enbaijiru えんばい汁 soup wiht fish sauce from muroaji mackerels
Izu Oshima Island

onji-jiru おんじ汁　 soup with crab meat
Shikinejima Island

tataki-jiru たたき汁 soup with seasoned fish cake
Niijima Island 新島
. . . CLICK here for Photos !



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. Bettarazuke べったら漬 Bettara pickles from radish


chankonabe ちゃんこ鍋 hodgepodge for sumo wrestlers


dojoonabe どじょうなべ / どじょう鍋 pot with loach
Loach cooked in a shallow earthen pot with a plenty of chopped green onions. Different types of soup are used to cook this, for example such as sweet, soysauce-based sauce called warishita 割り下 or miso-based soup. There are two serving types of dojo-nabe:
Maru contains whole loaches including their heads and bones.
Saki uses ones without heads and bones.
They are served with seven spices (shichimi-togarashi and Japanese pepper (sanshoo).
. . . CLICK here for Photos !
Schmerleneintopf



Fukagawameshi ふかがわめし/ 深川 Rice from Fukagawa
Fukagawa-don, a bowl of rice topped with a miso-based stew of clams (asari) and green onions. During the Edo period, asari (clam) gathering was very popular in the Fukagawa area near the mouth of the Sumida River (part of present Koto Town).
It originally was like a fast food eaten by busy fishermen during the fishing. Fukagawa-meshi, on the other hand, is rice cooked together with the asari clams. . . . CLICK here for Photos !


Fukagawa udon 深川うどん Udon noodles made in Fukagawa
They are stretched like somen nodles with a handmade maschine.
kitchin jiroo キッチンジロー Kitchen Jiro restaurant, the owner is Jiro, who makes the noodles. He has also invented a maschine to peel onions for his many restaurants.
CLICK here for PHOTOS of Kitchen Jiro !




gyuunyuu seihin 牛乳製品 milk products
Large islands such as Oshima, Hachijojima of the Izu Island Chain have a dairy farm and are producing fresh milk items such as milk and butter. They also make ice cream with local products, such as tropical fruits, ashitaba and so on.



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kusaya くさや "smelly fish"
Kusaya isd ried fish that is prepared in the islands Niijima and Hachijojima and in Chichijima, Ogasawara Islands. It is made by soaking fish in fish sauce before drying it, which as a result creates a particular smell that can be liked or disliked by an individual. Since kusaya causes even stronger small when it is grilled, packages of already-grilled kusaya are also sold.
. . . CLICK here for Photos !
"Stinkender" getrockneter Fisch


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monjayaki もんじゃやき savory pankakes, Tokyo style
similar to Okonomiyaki from Osaka
. . . CLICK here for Photos !



toropikaru furuutsu トロピカルフルーツ tropical fruits
From the Ogasawara islands. 小笠原
Bananas, papayas and oranges, melon, mango.
Even coffee plants 小笠原産のコーヒー grow on the islands.
. . . CLICK here for Coffee plant Photos !




Tsubaki abura 椿油) camellia oil
from Izu Ooshima Island 伊豆大島




tsukudani つくだに (佃煮) Simmering in sweetened soy sauce



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unagi boon 　鰻ボーン bones of eel
a crisp snack of grilled bones
. . . CLICK here for Photos !
Aalknochen



waraji katsudon わらじかつどん
pork cutlet "like straw sandals"
Two large pork cutlets fried and flavored with soy sauce are placed on a large portion of rice. It was first made for the hardworking day laborous in the Chichibu mountains.
. . . CLICK here for Photos !




yanagawanabe 柳川鍋, やながわ鍋 hodgepodge
With loach and thinly-sliced goboo burdock. in the end an egg is dropped on the pot.
Mitsuba is added for green. First invented at the restaurant called "Yanagawa", in Fukuoka prefecture.


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External LINKS


【Local Specialties】
Kaminari-okoshi
Ningyo-yaki

Fukujin-zuke
Bettara-zuke and Tokyo Takuan-zuke
Edo Amamiso
Wasabi
Fish from river and harvest from mountains
Umeboshi
Konnyaku

source : www.tourism.metro.tokyo.jp


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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

***** . 100 Favorite Dishes of Edo
江戸料理百選


Fujisan, the Protector of Edo in the North
. WASHOKU
Fujisan Specialities 富士山 　


***** WASHOKU : Regional Japanese Dishes

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Aichi Prefecture Nagoya

[ . BACK to WORLDKIGO TOP . ]
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Aichi Prefecture

Aichi Prefecture (愛知県 , Aichi-ken) is a prefecture of Japan located in the Tokai region of the Chūbu region. The capital is Nagoya. It is the focus of the Chūkyō Metropolitan Area.

Originally, the region was divided into the three provinces of Owari, Mikawa and Ho. After the Nou-sama era, Mikawa and Ho were united into a single entity. In 1871, after the abolition of the han system, Owari, with the exception of the Chita Peninsula, was institutionalized as Nagoya Prefecture, while Mikawa combined with the Chita Peninsula and formed Nukata Prefecture. Nagoya Prefecture was renamed to Aichi Prefecture in April 1872, and was united with Nukata Prefecture on November 27 of the same year.

The highest spot is Chausuyama at 1415 m above sea level.
The people of Aichi are described as being earnest, austere and rational.

Aichi's industrial output is higher than any other prefecture in Japan: the prefecture is known as the center of Japan's automotive and aerospace industries.
The Nobi-plain is famous for rice planting, with the rivers Nagara, Kiso and Ibi. Fish and seafood come from Ise and Mikawa Bay.
Largest output of aquafarmed eel is from Aichi, second is Kagoshima. Especially in Mikawa, Isshiki 三河一色, with 30 % of the Japanese eel production.
©　More in the WIKIPEDIA !

quote
Nagoya Castle (名古屋城, Nagoya-joo)
Imagawa Ujichika built the original castle at Nagoya around 1525. Oda Nobuhide took it from Imagawa Ujitoyo in 1532, but later abandoned it.

In 1610, Tokugawa Ieyasu ordered the various daimyo to help with the building of a new castle on the site. This new castle was to become the new capital of the existing Owari Province. The source for many of the building materials for the new castle was from the smaller Kiyosu Castle, including Kiyosu castle's tenshu, which was located in the existing provincial capital of Kiyosu. Nagoya castle's reconstruction was completed in 1612.
©　More in the WIKIPEDIA !


Tokugawa Art Museum (徳川美術館) Tokugawa Bijutsukan
Nagoya
©　More in the WIKIPEDIA !


Yanagibashi chuuoo ichiba 柳橋中央市場
Yanagibashi Central Market
Most shops there sell local produce, like fish from the nearby sea and chicken from the area.
Best are mirugai　みるがい【海松貝】trough shell, hiragai ひら貝, torigai とりがい【鳥貝】Japanese cockle and kochi こち【鯒】 flathead fish .
. . . CLICK here for Photos !

at the market there is a store for

mukimono むきもの (剥き物)（野菜の飾り切り）
decorative garnishing with vegetables. Eggplants, carrots and radish are used, also fruit. Popular since the early Edo period.
Vegetables are cut to artistic figures to serve as table decorations, especially for festivities. They used to be made by many cooks themselves, but this art is almost lost and there is even a shop that specializes in them. Within five minutes the "vegetable artist" cuts a crane out of a big radish !
Some say to comment on these beautiful garnishes makes for an easy start of a serious business lunch or dinner ...
Special knives are used.
. . . CLICK here for Photos !

Suzukame 鈴亀, the present owner is in the third generation.
野菜細工（むきもの）
柳橋中央市場マルナカ食品センター内
Look here at the Gallery of Suzukame shop
http://suzukame.jp/gallery.html


Mukimono - The Art of Japanese Fruit and Vegetable Carving
Book by Bob and Yukiko Haydock


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More dishes from Aichi 愛知郷土料理
Most are simple and have a high nutritional value. Ideas from North and South of Japan often meet here and make room for new inovational dishes.

. . . CLICK here for Photos !


arame 荒布 sea oak
Eisenia bicyclis Setchell

arame to rakkasei no nimono アラメと落花生の煮物
arame is a seaweed of the kombu family from the pacific coasts, rather thick and tasty. Peanuts are watered for one night before boiling, with sugar and soy sauce.

aramemaki, arame maki アラメ巻き/ Arame roll
for the New Year. wrapped around haze fish. ARAME is thought of like a futon bed and you eat this dish with the wish of being happy and warm all year round.
. . . CLICK here for Photos !

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asari, yaki oo-asari 焼き大あさり fried big littlenack clams
Ruditapes philippinarum
Japanische Teppichmuschel



atsumidori あつみ鳥
local chicken from Atsumi peninsula
渥美半島の地鶏「渥美赤鶏」
. . . CLICK here for Photos !



bora zoosui ボラ雑炊 rice gruel with bora springer
striped black mullet, Mugil cephalus
It used to be prepared in each home with a different taste and brought for town meetings and festivals.
. . . CLICK here for Photos !



dentoo yasai 伝統野菜リスト一覧 traditional vegetables
http://www.pref.aichi.jp/engei/dentoyasai/list/index.html


furofuki daikon ふろふき大根 boiled radish
with a bit of red hatchoo miso on top


hebomeshi へぼ飯 rice with black wasps


hitsu mabushi, hitsumabushi ひつまぶし
eel on rice mixed in a bowl
a kind of unagi don, cut barbecued eel on rice with sweet soy sauce in a bowl, when everything is mixed in this bowl called HITSU 櫃. Bits of yakumi spices are added and the rest s eaten as ochazuke with rice. So you can enjoy the dish with three different flavors.
. . . CLICK here for Photos !


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kishimen きしめん / きし麺 / 棊子麺 kishimen noodles
broad wheat noodles, made from wheat, salt and water.

When Tokugawa Ieyasu had the castle of Nagoya build, he ordered food for the workers to be prepared fast, so a kind of thin but broad noodles were invented that could be cooked faster to feed the many workers. With their wide surface, the noodles could take up a lot of flavored soup to make a delicious meal for the hungry.

The name has three possible origins.

kishuumen, noodles from Kishuu, the neighboring province.
kijimen, noodles with kiji, pheasant meat. This was a favorite food of the Tokugawa daimyo, who once ordered OKAWARI, one more dish, and the cook had no more meat, putting a piece of abura-age on the noodles instead.
kishimen, like KISHI, the small stones for the GO-game, since in the beginning the noodles were not long bit just like dumplings.

They are also served at the shop "Miya Kishimen 宮きしめん" at the shrine Atsuta jinguu 熱田神宮(あつたじんぐう).
In dashi broth with light soy sauce with deep fried tofu (abura-age), chicken meat, seasonal vegetables and hana katsuobushi.

Also eaten as miso nikomi 生きしめん味噌煮込み
. . . CLICK here for miso nikomi Photos !

cold as zaru kishimen ザルきしめん


Flat noodles of this type are called "himo katsuo" in Kanto.
. . . CLICK here for Photos !
Bandnudeln, flache Nudeln


. Shrine Atsuta Jingu 熱田神宮 .

. . . . .


The flat thin noodles from regional wheat of Imokawa 芋川 are alreday mentioned in old travel books, as
Imokawa udon 芋川うどん or Imokawa soba 芋川そば.
. . . CLICK here for Photos !　
The soup was prepared with pheasant meat (kiji), because pheasants were abundant in this area.

The name himokawa derived from them.
himokawa udon ひもかわうどん broad udon noodles



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kashiwa no mizutaki かしわの水炊き
chicken and vegetables cooked in a pot at the table and eaten after being dipped in a sauce
bijin nabe 美人鍋 hodgepodge for a beautiful lady


Nagoya Koochin, コーチン Nagoya Cochin, Nagoya Kochin, the local chicken
名古屋コーチン鍋 hodgepodge with Nagoya chicken, since the Meiji restauration
. . . CLICK here for Photos !



konowata このわた dried roe of fish

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Macha green powder tea from Nishio 抹茶（まっちゃ）/ 西尾茶 (にしおちゃ)



Mikawa buta みかわ豚 pork from Mikawa
mikawa pooku 三河ポーク Mikawa pork
buta soba 豚そば Chinese noodles with pork
. . . CLICK here for Photos !


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MISO 味噌 miso paste

hachoo miso, hatchoo miso 八丁味噌 from the Mikawa region. Haccho Miso
hacho, hatcho miso paste
This is made by steaming the beans to keep the nutritions high.
It keeps well and can be used for a long time. Samurai took it with them to battle. It is dark and rather firm, made purely from soybeans, kooji and water, with NO other ingredients.
It was first made in Ozaki and the distance to Osaka was eight choo, hatchoo. One choo 丁 is about 108 meters. Ozaki has rich resources of good water suited for miso.
There is a miso museum in Okazaki, with the Kakukyu Family
Location: 69 Aza Okandori, Hatcho-cho, Okazaki
. . . CLICK here for Photos !


Dengaku 田楽 dance and food
Miso Dengaku Dengaku ... 田楽 (でんがく) and tsukemono

akadashi miso, tamari miso, all made with hatcho miso.

misodon, mido-don みそ丼 rice and cutlet with miso sauce
from the shop DARUMA だるまのみそ丼
. . . CLICK here for Photos !


miso katsu みそかつ miso with pork cutlet
The sauce is made from miso paste, sugar and some bonito dashi.
The meat is deep-fried with batter, and a lot of shredded cabbage is added
. . . CLICK here for Photos !


miso nikomi udon 味噌煮込みうどん udon noodles in miso broth
The dashi is made from katsuobushi and red miso (mame miso, aka miso 豆味噌（赤みそ). The noodles are made from wheat flour and water only and are rather firm. Chicken meat (kashiwa), abura-age tofu, egg, leek and kamaboko fish paste are boiled slowly in an earthen pot. All ingredients are highly nutritient and healthy. Aichi is the birth place of Tokugawa Ieyasu, and produces the famous hatcho miso

. . . CLICK here for Photos !

Waraji miso katsu わらじ味噌カツ Pork Cutlet Rice Bowl
CLICK here for PHOTOS !




misooden, miso oden 味噌おでん oden with miso paste

The ingredients cooked in oden broth are served on a plate, covered with a thick sauce of sweetened hatcho miso paste
or the oden broth is thickened with hatcho miso, sugar and ricewine to start with.
. . . CLICK here for more Photos !



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moroko no oshizushi モロコの押寿司 pressed sushi from moroko carp
Gnathopogon elongatus, kind of carp
. . . CLICK here for Photos !



namazu no kabayaki 鯰（なまず）の蒲焼
broiled catfish (Silurus asotus)


nameshi なめし rice with leaves of daikon radish


naporitan ナポリタン spagetti, Napolitan
This dish is usually called itarian supagetti.
In Nagoya, it is prepared in a frypan, then placed on a hot castiron plate and surrounded with two eggs, so the food keeps hot whilst eaten.
. . . CLICK here for Photos !


Ogura toosuto おぐらトーストOgura-Toast
In memory of Mount Ogura and the red cherry blossoms.
小倉
. . . CLICK here for Photos !
ogura-an おぐら餡 red bean paste
Ogura-Toast mit süßem Bohnenmus



rakkasei no nimame 落花生の煮豆 boiled peanuts
They are soaked in water over night, then carrots, gobo, konnyaku are simmered together.
peanuts from Hekinan 碧南市
. . . CLICK here for Photos !


renkon no ni-ae れんこんの煮和え simmered lotus root salad
with radish, carrots, abura-age. simmered until all liquid is gone.




senji せんじ grated ice with sugar and whipped cream


shiroshooyu "white soysauce" thin soysauce, prepared from wheat
helle Sojasauce


Taiwan raamen 台湾ラーメン Taiwan Ramen Soup
One bowl of ramen noodle soup topped with minced meat flavored with red pepper and miso paste.
CLICK here for PHOTOS !


tebasaki 手羽先 chicken wings
... kara-age 手羽先唐揚げ seasoned deep-fried chicken wings
CLICK here for PHOTOS !



tenmusu 天むす rice balls with tempura


tonteki　とんてき　/ トンテキ pork steak with garlic sauce
“Ton”= pork and “Teki” = steak. First prepared at the restaurang Rairaiken
Yokkaichi　四日市　


. Tora Dooji 寅童子 Tora Doji Tonkatsu cutlet .

. Toyokawa Inarizushi 豊川いなり寿司
Toyokawa Inari Sushi Festa and more specialities



. Tsukimi Dango 月見団子 Dumplings for Moon Viewing 　



uiro ういろ, uiroo　ういろう kind of jelly sweet
It comes in various colors, mostly green (powder tea), pink (red beans), brown (brown sugar) and white.
Made from rice flour, starch and brown sugar, which are made into squares and steamed.
uiro mochi 外郎餅
It has a history of about 600 years, when a Chinese cook and medical man came to the area to make medicine. His decendants kept making sweets called uiro.
. . . CLICK here for Photos !
Süßigkeit aus Reismehl und braunem Zucker

UIROO 外郎 was also made in Odawara during the Edo period, as a round medicine. Brought by Reihoo 礼部(れいほう) 員外郎(いんがいろう In Gairoo) 陳宗敬. His descendants made it in Hakata.


Uiro sellers in Odawara. Katsushika Hokusai, 1804

From a Kabuki Play called "Uiro Sellers" 外郎売り, selling the medicine TOOCHINKOO (Tochinko) 透頂香（とうちんこう）.
It is supposed to be good for bad breath and infected wounds.


CLICK for more photos !

外郎売 (ういろううり)の科白
- source : benricho.org/kotoba_lesson -

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uzura no tamago うずらの卵 quail eggs
eaten to many dishes, for example cold soba buckwheat noodles. In some restaurants, a speial pair of scissors is added to cut the egg yourself.
During WWII, all the Japanese quail were killed. After the war, a farmer from Toyohashi, Suzuki Tsuneji すずき つねじ, went to Tokyo, where miraculously a pair of quails had survives as pets. He started a new breed in his hometown, where quail breeding is now the highest in Japan. His family is still producing quail eggs. Tsuneji used the quail eggs to feed the small children some nutrition right after the war.
Toyohashi Town. 豊橋地域



waga no kara-age わがの唐揚げ deep fried waga fish
waga is a local dialect for yume kasago ユメカサゴ / 夢笠子
hilgendorf saucord、Helicolenus hilgendorfi
kasago is Skorpionfisch
This fish is also eaten as sashimi or simmered.
. . . CLICK here for Photos !



yubeshi ゆべし jelly with yuzu and walnuts


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Worldwide use


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Things found on the way


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HAIKU

. Basho and Mount Ogura

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Related words

***** WASHOKU : Regional Japanese Dishes


. Folk Toys from #Aichi .

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Sushi sushi info

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Sushi 寿司　すし　寿し　


ー source : 浮世絵ヒーローズ -

***** Location: Japan
***** Season: All summer
***** Category: Humanity

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Explanation

Sushi is one of the well-known dishes of Japan, with many worldwide variations as it conquers the world. In sequence with other words is is often pronounced ...zushi .

Sushi-rice is usually marinated with vinegar, salt and sugar.
sushi is counted in KAN カン /貫

one portion in Edo was 5 nigiri KAN und two gunkanmaki

. 江戸生まれの握りずし First Nigiri Sushi in Edo .

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November 1, Sushi Day



11月1日は 寿司の日

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. ayuzushi 鮎鮨（あゆずし）trout sushi 　
kigo for all summer



. kohadazushi 小鰭鮨（こはだずし） Kohada sushi 　
kigo for all autumn


another name for kohada is shinkoo コハダ　- しんこう
This was a favorite for Edomae Sushi.
It has to be prepared very quickly, because it spoils soon. The fish is cut, salted, washed, put in vinegar, washed again and next morning used for nigiri sushi.
. . . CLICK here for Photos !

dried kohada is sold in vacuum packs.
出世魚（こはだ）の天日干し

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source :　facebook

o-nigiri for summer


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Different types of sushi

Chirashizushi (ちらし寿司, lit. scattered sushi)
Edomae chirashizushi (Edo-style scattered sushi)
Funazushi (鮒寿司) narezushi with crucian carp

Futomaki (太巻き, lit. large or fat rolls)
... one sub-species are the emaki sushi rolls 絵巻すし, with beautiful patterns when cut.
They were prepared in mountain regions, where the nori were hard to get by and had to be used sparingly. The outside wrapper would often be a thin omelett.
. . . CLICK here for Photos !

Gomokuzushi (Kansai-style chirashi sushi)
Gunkan-maki (軍艦巻, lit. warship roll)
Hosomaki (細巻き, lit. thin rolls)
Kappamaki, (河童巻き)cucumber rolls

Kokerazushi (こけらずし) square pressed sushi
Kokerazushi こけら寿司 / 柿寿司 / こけら鮨 layered sushi from Okayama

Makizushi (巻き寿司, lit. rolled sushi)
Narezushi (熟れ寿司, lit. matured sushi) fermented style
Negitoromaki (ねぎとろ巻) with scallion and chopped tuna
Nigiri-zushi (握り寿司, lit. hand-formed sushi)
Oshizushi (押し寿司, lit. pressed sushi)
Oomurazushi , Omurazushi 大村寿司
Temarizushi てまりずし, lit. ball sushi
Tekkamaki (鉄火巻き) raw tuna rolls
Uramaki (裏巻き, lit. inside-out rolls)
Zako-sushi 雑魚鮨 sushi from small fish



The Omura-Zushi 大村寿司 (oomura zushi) is a small cube of vinager-rice with fish pieces, dry mushrooms, thin egg and vegetable strips. Initially, when eating at the honour table, the warriors cut these cubes with their swords.
source : 　Omura flavours : www.city.omura.nagasaki.jp

. . . CLICK here for Photos !


Tosa no Inakazushi 　土佐の田舎寿司
sushi from the countryside of Tosa, Shikoku
. . . CLICK here for Photos !
Sushi aus ländlichen Gebieten von Tosa, Shikoku

One includes a Ryoma Sushi. But there are others, for example in Kyoto, where he lived with O-Ryo


Ryooma Sushi, Ryoma Sushi 竜馬寿司
in memory of Sakamoto Ryoma
Made in Fushimi, Kyoto
CLICK here for PHOTOS !


Izushi 飯寿司, Summer Food (iizushi　いいずし）。
made from hatahata ハタハタ and other fish fermented with cooked rice.



When Natsume Soseki came to visit Masaoka Shiki in Matsuyma in 1892, Takahama Kyoshi was also there, and Shiki's mother Yae prepared this famous local dish for them:
. Matsuyama Sushi 松山鮓 and Haiku 　


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saiku sushi 細工寿司 decoration sushi
Click here for PHOTOS


Some ways to decorate sushi on a tray

nagashimori, nagashi-mori 流し盛り one beside the other, in a "flowing" arrangement
. . . CLICK here for Photos !

ichimonji 一文字 "in one line, like the character for 一 ONE"
itamori, ita mori 板盛りon a wooden plate
kasanemori, kasane-mori 重ね盛り same types on top of each other, heaped up
jiromori, jiro-mori 城盛り　"stacked like a castle tower"
tawaramori, tawara-mori 俵盛り "stacked like tawara rice bales" for round cut sushi rolls
kakemori, kake-mori かけもり popped up against each other


hooshamori, hoosha-mori 放射盛り like a star, from a center to the outsice, like a mandala or pinwheel (hoshamori,hosha-mori)
Strahlenförmige Anordnung
WASHOKU : Mandala Food Arrangements



mizuhikimori, mizuhiki-mori 水引盛り one side red, the other white
like a mizuhiki
sansuimori, sansui-mori 山水盛り "Like a chinese landscape painting with mountains and water"
sansui nagashimori 山水流し盛り
. . . CLICK here for Photos !
. Mizuhiki 水引 ceremonial paper strings .



chanchiki ちゃんちき/ チャンチキ
"looks like the batchi hammer for musical intsruments"
two pieces like hammers


Sukeroku sushi 助六寿司 Sukeroku Sushi
Sukeroku is the name of a hero of the Edo period and famous Kabuki play. His beloved was the courtesan "Agemaki", so this sushi contains a some agesushi (inari sushi) and some makisushi.
. . . CLICK here for Photos !

. Specialities of Edo / Tokyo 　


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source :www.mizkan.co.jp

Eating Edomae sushi
Utagawa Toyokuni歌川豊国


- quote -
Edomae Sushi (Edomaezushi)　江戸前寿司
The sushi commonly known around the world today is a combination of fresh raw fish, and cooked rice which is seasoned with vinegar. However, this is only a single variation within many other types of sushi that exist in Japan. This particular type of sushi is a rather modern Japanese cuisine initially created by the Edo (old name for Tokyo) fast food businesses during the 1820’s. The Edomae sushi, or Edomeaezushi directly translates to "Edo front", and literally translates to Edo style.

The Edo style sushi was a product of the booming Edo culture when more and more commoners were allowed to hold businesses of their own. Other famous fast foods dating back to the Edo period (1603- 1868) are edomae tempura, edomae soba, and edomae unagi. The Edo people were known for their busy lifestyle and lack of patience so therefore many fast food businesses became successful. Edo style cuisine are known to be saltier and sweeter compared to other cuisines in Japan.

As with other types of sushi, the Edo style sushi had a lot of unique characteristics that were eventually replaced by newer ideas and methods over the next two centuries. As refrigeration technology improved, the Edo style sushi no longer became a local specialty for a city close to fishing harbors (such as Edo), and expanded to other regions of Japan, and eventually overseas. Initially, all the neta or the main ingredients were local to the Tokyo bay, such as tuna, bonito, halibut, sea eel, and shellfish; hence the name Edomae was given to this style of sushi. Although sashimi, or raw fish was consumed in Japan for centuries, it was the first time it was combined into one entity with Japan's major staple, rice. In the early days, there faced many obstacles in how to sell Edo style sushi on the streets, since raw fish spoils quickly, and it was only consumed immediately after the fish was caught.

Since the sushi were prepared and sold on the streets by stands when there were no refrigerators at the time(and ice was expensive), sushi was required to have a long shelve life as possible(one afternoon at the most). Many of the early main ingredients were simmered in broth (sea eel, shrimp, and shellfish) with the exception of tuna, bonito, and halibut. It was vital to keep the raw texture of these fish, so they were immersed in soy sauce (zuke method) for a few hours so they can retain the raw texture while the sodium prevented the rapid spoiling. Other fish such as gizzard shad, and mackerel were cured with salt and vinegar since they had strong flavors that can withstand them. The vinegar in the sushi rice also prevented rice spoilage, but it enhanced the taste of the main ingredient as well. Though it was common, not all sashimi were consumed with wasabi. For example, in Edo, hot mustard was commonly used to eat fresh bonito sashimi, gizzard shad matched with shoga, or grated ginger, and halibut was frequently consumed with only salt or lighter variations of soy sauce and citrus. Nevertheless, wasabi was strictly used for Edo style sushi preparation because it has antibacterial properties.

The Edo style sushi continues to evolve today as older tradtions are being broken. The Edo style sushi always concentrated on focusing on the flavors of one ingredient for many years. This has changed after the fusion style sushi became popular in the United States, and eventually to the rest of the world. Many ingredients are mixed and blended to create new flavors in fusion style sushi. In Japan, a new wave of sushi called the sosaku sushi, or "creative sushi" is becomming popular. Creative sushi still tries to focus on one ingredient, but sometimes uses a second ingredient (which is usually foreign to Japanese cuisine such as caviar or foes gras) in small amounts to empahsize the main ingredient. The Edomae sushi was once thought to be a completed cuisene, however it has been proved to be borderless.
- source : - sushiencyclopedia.com/sushi



CLICK for more ukiyo-e prints!

. Food vendors in Edo - Introduction .

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samegawa 鮫皮 shark's skin
is used to grate the wasabi green horseradish.
. . . CLICK here for Photos !


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Akazu in Edo

akazu 赤酢 red vinegar
used to mix into the shari suchi rice to make it pink.
It is made from expecially aged rice wine and is very strong. It was most popular in the Edo period and is used to our day for Edomaezushi in Tokyo.
also called
kasuzu 粕酢 ( かすず) sake lee vinegar
It was used for nigirizushi in Edo, when the fish pieces were placed on a leaf and then rice flavored with akazu rolled and pressed into it, in th yatai movable food stalls of Edo.



Akazu Today

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tsukeba つけば wooden plank to put the sushi on, in front of the guests.


mazemori 混ぜ盛り mixed and piled up side dishes, like grated radish
sugimori 杉盛り　 ginger piled up like a cedar tree

SHUN, the best season, has three parts, shun, hashiri and owari.


ootoro オオトロ comes in various parts
jabara no ootoro 蛇腹の大トロ
. . . CLICK here for Photos !

kanoko 鹿の子 "young one of a dear"
鹿子柄 "pattern like a bambi"
. . . CLICK here for Photos !


Edomae-zushi 江戸前　寿司 comes in five colors, maybe the five colors of Fudo Myo-O
goshiki sushi 五色寿司
red (maguro), white (white fish), blue (silvery fish), yellow (egg rolls), black (with nori wrapped around).
More see TOKYO.

Daruma Museum
Goshiki, 五色だるま the Five Colors

Daruma Museum
Fudo Myo-O with red eyes 目赤不動


Daruma Museum
Mizuhiki .. red and white decoration knots and cords



funamori 船盛り "sashimi on a boat", see sashimi
. . . CLICK here for Photos !


wasabi horseradish is called namida なみだ　in the sushi shops, meaning "tears".

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source :　www.123inspiration.com

more - - -Sushi Roll Art by Takayo Kiyota




Edvard Munch as inspiration !

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kaiten sushi, kaitenzushi 回転寿司 conveyer belt sushi
CLICK here for PHOTOS !
Sushi am Fliessband
Very popular with children. Most have regulated cheap prices for each dish with the same color or pattern.


The latest is a fast lain "Shinkansen Sushi 新幹線", and even one like a monorail, where a spaceship floats in mid-air with the food on it.


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I have written about the famous sushi 寿司　elsewhere, below are some links of this WASHOKU SAIJIKI.

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Raw Fish : Sushi, sashimi, sushi and .. rice balls (onigiri)


Sushi bar, sushi restaurant


Fukusa sushi, fukusazushi ふくさずし:
"silk-square sushi"


Inari Sushi (inarizushi いなり寿司)


Takenoko sumoshi 竹の子すもし（寿司） sushi-type with bamboo sprouts and yuba wrapper.
Temple Daigoji, Kyoto


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Worldwide use

Germany

Leifheit Perfect Roll Sushi
A little contraption for one bite of sushi, to be enjoyed at parties with your friends.
. . . CLICK here for Photos !


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Things found on the way


Sushi Guide via iphone


source : www.litomus.com
Learn all about traditional Japanese Sushi Menus.

On the top menu, 22 sushi are shown. Tap on a picture to get a better view.
Tap twice to get more info about the fish used.
It comes in Japanese or English.
Compatible with Apple computers.

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maguro nodo　マグロのど throat of maguro
a bit different than kama
can be simmered or boiled or as sashimi or on a sushi (very seldom)
. . . CLICK here for Photos !



WASHOKU
maguro sushi まぐろ 寿司 sushi with tuna meat


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「第1回世界すし博覧会in静岡」
First Global Sushi Exhibition
"Sushi Expo" in Shizuoka


和食からワールドフィードへ Washoku Top Event
江戸生まれの握りずし ... Nigiri Sushi born in Edo
食文化受け継ぐ郷土ずし ... Regional Sushi
旨みの引き立て役「ワサビ」に注目 ... Wasabi
地産地消の原点を今に伝える ... Shizuoka Chirashi
すしのテーマパーク「回転ずし」 ... Kaiten Sushi Conveyerbelt
やっぱり大好き！すしネタの王様マグロ ... Maguro is best
http://sushihaku.com/sushiinfo.html


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Daruma Sushi だるま　寿司



photo is from Orion’s photostream.
This Daruma Sushi seems to be in Helsinki.
source : http://7junipers.com/log/daruma-sushi/



There are quite a few shops in Japan called



Daruma Sushi だるま寿司
. . . CLICK here for Photos !




あさひだるま【すし】 Asahi Daruma Sushi





廻転鮨処 すしだるま Kaiten Sushi Daruma


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Hana O-sushi 花お寿司
source : www.edita.jp/kyaraben/archive/category10-200.html

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Daruma as a Sushi Chef



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HAIKU and SENRYU

次々に手から出てくるにぎり鮨　　
tsugitsugi ni te kara dete kuru nigirizushi

one after the other
they emerge from his hands
kneaded sushi

Kuroda Bankai 黒田逸海

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屋台鮨落語のようなお茶を飲み　　
yataizushi rakugo no yoo na ocha on nomi

sushi from the street stall -
I drink tea
almost like in a rakugo story
　　　　　
Hongo Waraitei 本郷和来亭

Rakugo, comic storytelling performances


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にぎり鮨いやな東京弁を聞く　　　
nigirizushi iya na Tookyooben o kiku

hand-kneaded sushi -
I have to listen to the unpleasant
dialect of Tokyo
　　　　　　
Ogawa Hakurai 小川百雷


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sushicake -
a "sweet" Christmas
far from home

Gabi Greve, 2010

Click on the image to see more sushi cake decorations.

Click for Japanese samples : 寿司ケーキ

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mama says
don't play with your food ~
sushi toys

Shared by Elaine Andre
Joys of Japan


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Volcano Roll

sushi flambee -
my surprize at the news
of a friend

Gabi Greve


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Related words

***** WASHOKU : General Information
sushi arten

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- #sushi #zushi -
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