Showing posts with label Z eggs. Show all posts
Showing posts with label Z eggs. Show all posts


B Kyu Okayama


Grade B Gourmet in Okayama prefecture

The movement for cheap, fast, local food is growing rapidly.
Recently there was a special in our local magazine JAKEN about the regional

Grade B Gourmet of Okayama.

My hometown of Misaki-Cho is one of them.
美咲町 たまごかけごはん

29 B grade from my town Misakicho

Tamagokake gohan TKG 卵かけご飯 / 卵掛けご飯
boiled rice with raw egg


Click for enlargement, use the LARGE feature to read.

27 B grade gourmet Okayama 01

28 B grade gourmet 02

30 B grade 03


Specialities from Kume Town

25 Kume local Shopping

the Jumbo Piman Gyoza
from Kume in my neighbourhood


31 janpi gyoza jumbo piiman

janboo piiman ジャンボピーマン jumbo green pepper

One of the specialities of the local farmers in Kume.

It is also processed to senbei rice crackers
久米の里 ジャンピーせんべい

34 janpi senbei crackers jumbo piiman


B-kyuu gurume ... Second Class Gourmet
Grade B Gourmet


Contest of local bento lunchboxes with ingredients from Okayama

Worldwide use

Things found on the way

Grade B Gourmet Meeting in Tsuyama

B Kyu Gurume .. Festa in Tsuyama

March 20 / 21, 2010 in Tsuyama town, Okayama


. B-1 Grand Prix - Aichi Toyokawa .
November 2012 - B-1グランプリin 豊川

Related words

***** . WASHOKU

WASHOKU : Regional Japanese Dishes



Satsuma imo


Sweet potatoe (satsuma imo)

***** Location: Japan
***** Season: various
***** Category: Plant


Ipomoea batatas
Batate., satsumaimo, satsuma-imo 薩摩芋, サツマイモ
potato from Satsuma (old name for Kagoshima)

sweet potatoe

kigo for mid-summer

flower of the sweet potato
satsumaimo no hana 甘藷の花 (さつまいものはな)

kansho no hana 甘藷の花(かんしょのはな)

kigo for mid-autumn

satsumaimo 甘藷 さつまいも sweet potato
autumn of the sweet potatoe, imo no aki 甘藷の秋(いものあき)

imo 藷(いも), imo 甘藷(いも),
"Chinese potatoe", karaimo 唐藷(からいも)
"Okinawa potatoe", Ryuukyuu imo 琉球薯(りゅうきゅういも)
"Satsuma potatoe", satsumaimo 薩摩薯(さつまいも)
"island potatoe" shima imo, shimaimo 島いも(しまいも)
bansho 蕃薯(ばんしょ),koosho 紅薯(こうしょ)

digging up sweet potatoes 甘藷掘(いもほり)imo hori
field of sweet potatoes, imo batake 甘藷畑(いもばたけ)
vines of sweet potatoes, imozuri 藷蔓(いもづる)

dried sweet potatoes, hoshiimo, hoshi-imo 干藷(ほしいも)


. Tanegashima Annoo Imo 種子島あんのう芋 / 安納芋
mitsuimo, mitsu imo 蜜芋 "honey sweet potato"


The student of European Knowledge (rangaku), Aoki Konyoo あおきこんよう【青木昆陽 1698~1769】from Satsuma studied the nutritious value of these potatoes and thus saved the people from starving during the Edo perod.
. . . CLICK here for Photos !
He was therefore called "Doctor Sweet Potato", 'Master Sweet Potato' (kansho sensei) かんしょせんせい【甘藷先生】.

. Aoki Konyoo 青木昆陽 Memorial .
In Fudōdōchō, Chiba 不動堂町 千葉県

satsuma imo harvest
Harvesting sweet potatoes


CLICK for more satsuma imo dishes CLICK for more dishes

Dishes with sweet potatoes
satsuma imo ryoori さつま芋料理

daigakuimo 大学芋 candied sweet potatoe
. . . CLICK here for Photos !
kandierte Süßkartoffel

imokenpi いもけんぴ sweet potatoe sticks
a deep/fried crunchy snack, also sold in packets.
. . . CLICK here for Photos !


kankoro かんころ 甘古呂
sweet potatoes are cut into circles of about 1 cm thickness and dried in the sun (and hopefully some cold wind from the sea, as in Shodoshima, Kagawa). Since the rings of potatoes roll around koronkoron, the name was given to this food.
The dry sweet potatoes are grind to flour in a stone grinder. The flour is used to prepare various dishes. This was a way to preserve the sweet potatoes for winter.

In Shodoshima there is almost no rice grown and people used sweet potatoe dishes instead. The island was also called "Sweet potatoe island さつまいもの島".

kankoro soba かんころそば noodles of sweet potatoe flour
from Mito peninsula, Shodoshima 三都半島(みと)
The skin is also used for making the flour and the final product looks slightly brown. 70% kankoro flour, 30% wheat flour is mixed. Dashi is made from iriko sardines.
The noodles are eaten with a bit of ginger and spring onion cuts.
CLICK for more photos

kankoro dango かんころ団子 / かんころだんご dumplings
imodango イモ団子
They were formed by the mother with her hands only and showed the imprints of her fingers.
. . . CLICK here for Photos !

. . . . . one more dish from Shodoshima

satsumaimo no tsuru no tsukudani
boiled vines of the sweet potatoe
The vine was also used as a toy for girls, they prepared earrings out of it by tearing about 6 small bits out of one vine, letting it hang on one thin fiber connected to the vine.
After the war, anything was used to eat, so the vines of the sweet potatoes in this area were simmered with soy sauce and kombu. Today the tsukudani makers take pride in their work, using the best konbu from Rausu and Rishiri off Hokkaido and a special soy sauce (saishikomi) from the island.
Just blending the ingredients for about two hours by hand in huge pots with a special ladle takes a few years to learn.
A special finely chopped tsukudani for children can be eaten with a raw egg on rice (tamagokake gohan 卵掛けご飯), a simple but delicious dish.
Tsukudani is also served on toast on the island, with a bit of mayonaise or cheese: tsukudani toast 佃煮トースト.
. . . CLICK here for Photos !

kankoromochi kankoro mochi かんころもち(甘古呂餅)
speciality of Goto Retto Islands, off Nagasaki
These mochi are not so hard and have a green color.
yomogi or sesame was also added to the mix.
. . . CLICK here for Photos !


imodango, imo dango いも団子 / さつま芋団子 / 芋団子
kara imodango からいもダンゴ
dumplings from sweet potatoes
They can be yellow or from purple satsumaimo. The potatoes are cooked and made to a mash in a suribachi, with a little dango flour added. Then salt and a lot of zarame raw suger is added to the imo dango 芋だんご.

They are wrapped in leaves of sane no ha さねの葉, which have a faint fragrance of pepeprmint.

CLICK for original LINK and more photos
The whole dumpling is then put into a SUME スメ, a hot steamer from the local underground hot steam of the Unagi onsen 鰻温泉 hot spring. Each home has its own "sume steamer" outside, some even use the hot steam indoors as a kind of floor heating.
. . . CLICK here for Photos of Unagi Hotspring!

The flat dumplings are enjoyed together with friends or neighbors, as a snack during field work and on the sekku festivals in Spring.
Speciality from Ibusuki town いぶすき【指宿市】.
安納芋 Annoo imo from Kagoshima
CLICK here for PHOTOS !

Regional Dishes from Kagoshima (Satsuma)


keeki 薩摩芋のケーキ cake with sweet potatoes
see photo above

kinpira, satsumaimo no kinpira 牛蒡と薩摩芋のきんぴら
simmered in soy sauce with burdock
. . . CLICK here for Photos !

Naruto Kintoki satsuma imo 鳴門金時 サツマイモ
Naruto sweet potatoes
from Tokushima
. . . CLICK here for Photos !

Cheese cake with sweet potatoes


nettabo ねったぼ dumplings from mashed sweet potatoes and mochigome rice
Sprinkled with kinako powder.
It takes some time to prepare, but now even some schools are serving this to revive the local food traditions.
. . . CLICK here for Photos !

satsumazuke さつま漬け pickled sweet potatoes
from Kagoshima

tenpura てんぷら、天婦羅 
Tempura with slices of sweet potatoes

Worldwide use

Things found on the way

kuwazuimo, kuwazu imo くわずいも (食わず芋)
"potato not to be eaten"

Alocasia oddora
Found in Shikoku on Ashizuri Misaki, flowers in june/july. Has poison and can not be eaten.
Maybe brought by currents from the lost continent Sundaland スンダランド.


imodango ase no warabe hiza ni kata ni

sweet potato dumplings -
(I place) the swetting baby on my knees
on my shoulder

Hosoya Genji 細谷源二 (1906 - 1970)


The mountain's sorrows
the sweet potato digger
can readily tell

Matsua Basho (1644-1694)
Tr. ??
from The Knapsack Notebook
source :

kono yama no kanashisa tsuge yo tokoro-hori

Basho at Temple Jingu-ji

at temple 伊勢の菩提山(ぼだいせん)神宮寺. This temple has been founded by waka-poet and priest Saigyo, but has fallen to ruin when Basho visited.

This seems the Japanese to go with it, but it is about the
tororo potato, yama-imo, Dioscorea opposita, a kind of YAM.

another Japanese version is this:

yamadera no kanashisa tsugeyo tororo hori

tell us about
the sad fate of this mountain temple -
digger of yam

Matsuo Basho 松尾芭蕉

yamadera, a temple in the mountains 山寺

tororoimo, tororo imo とろろ芋

Related words






Rice Reis, meshi gohan


Rice, Reis, with many Japanese words

The Japanese Rice Culture -
die Reiskultur Japans.

Rice is the staple food of Japan.
There are many words for it, from the plant to the cooked product. Many of them are kigo.

Rice plant (ine 稲, sanae 早苗 )
Rice grains are called "kome, mai 米".
On the table and cooked, it is called

"Gohan" ご飯 or "meshi" 飯 めし.

CLICK for more tanada photos
Tanada ... Terraced rice fields of my home in Ohaga
Gabi Greve, Japan

Japan is a rice-growing culture. It has many regional celebrations and rituals related to rice growing and harvesting.
Rice is traditionally much more than just food.

Please read this first and come back:

Japanese Rice Culture
by Nold Egenter

Imperial Rituals in Japan
The Emperor, embodying the god of the ripened rice plant, plants the first rice of the spring and harvests rice from the plants of the autumn. In one of the most solemn Shinto ceremonies of the year the Emperor, acting as the country's chief Shinto priest, ritually sows rice in the royal rice paddy on the grounds of the Imperial Palace.

The Great Food Offering —in which the Emperor spends the night with the Sun Goddess as a dinner guest—is something every emperor is required to do shortly after ascending to the throne. First recorded in A.D. 712, the ritual takes place at night because the Sun Goddess is in the sky during the day.

The rite follows a ritual bath, symbolizing purification, and takes place in two simple huts, made of unpealed logs and lit with oil lamps, erected on the Imperial Palace ground in Tokyo. The huts are believed to represent the original first huts where Jimmu Tenno communed with the Sun Goddess.

During the Great Food Offering, the Emperor absorbs some of the Sun Goddess spirit and thus "becomes a kind of living ancestor of the entire Japanese family." The pre-World War II belief that the Emperor was a living god is based on this ritual.
Murray Sayle wrote in the New Yorker, "I witnessed the most recent Great Food Offering....from my position behind a police barrier a hundred yards away. During my chilly vigil, all I saw was a figure in white silk—presumably the Emperor—flitting from one small building to another. It took perhaps one second in all."

No one but the Emperor has ever witnessed the ceremony. According to a press release from the Imperial Household Agency, "The new Emperor ... offers newly-harvested rice to the Imperial Ancestor [the Sun Goddess] and the deities of Heaven and Earth and then partakes of the rice himself, expresses gratitude to the Imperial Ancestor and these deities for peace and abundant harvests, and prays for the same on behalf of the country and people."
source :

A set of harvest festivals in November carried out at the imperial palace and shrines throughout the country:
. Niiname sai 新嘗祭
"Celebrations of the First Taste" .

November 23

. Inari 稲荷 Fox Deity, Rice Deity .

. Toyouke no Ookami 豊受大神
The Great Deity that gives Bountiful .

Deity of Rice and Food

. Akamai shinji 赤米神事 ritual of the red rice .
At Takuzutama Shrine 多久虫玉神社, Tsushima Island, Nagasaki

mikeden 御鐉殿(みけでん) "the sacred dining hall"
for the deities at Ise shrine.

Higoto asayū ōmike sai
A celebration at the Grand Shrines of Ise (Ise Jingū) in which sacred food is offered twice daily, in the morning and evening, to Amaterasu Ōmikami and other deities.
Also referred to as the regular sacred offering (jōten mike), this celebration corresponds to the daily offering (Onikku) ceremony conducted at ordinary shrines. In response to a dream revelation from Amaterasu Ōmikami during Emperor Yūryaku's reign, Toyouke Ōmikami was moved from Tanba Province to Ise Shrine as the tutelary deity of foodstuffs (miketsu kami).

Based on this lineage, kami seats (shinza) for Amaterasu Ōmikami, Toyouke Ōmikami, and a "deity enshrined on a subordinate altar in the same honden" (aidono no kami) are built in the Outer Shrine's Sacred Dining Hall (Mikeden). The Mikeden has an ancient architectural style with "log storehouse" (ita azekura) wall construction and steps carved from a single piece of timber (kizami kizahashi).
This structure is also where members of the Watarai priestly clan have traditionally served in such roles as senior priests (negi) reciting the norito or as children who observe votive abstinence and serve in ritual services (monoimi).

With the Meiji Restoration, shinza were added to auxiliary sanctuaries (betsugū) and senior priests, junior priests (gonnegi), and shrine administrators (gūshō) began serving inside the Mikeden. Although "Meiji-Period Rules for Ritual Procedures at Jingū" (Jingū Meiji saishiki) did not designate this ceremony as a matsuri, the later "Regulations on Ritual Observances at Jingū" (Jingū saishirei) positioned it as a lesser festival (chūsai) and named it Higotoasayū ōmikesai.
Whereas other Ōmike ceremonies take place in front of the main sanctuary (shōden) building, this celebration is unique because the deity is "worshipped at a distance" (yōhai) from inside the Mikeden.
source : Nakanishi Masayuki, 2006, Kokugakuin

Shingu shinden 新宮神田 rice fields for the deities
at Ise shrine. 神田(しんでん=神殿)
They are 3 hectar large.

. Ise Grand Shrine (伊勢神宮 .

. shinden 神田 - saiden 斎田 "divine rice field" .

. Hoozuki ichi 鬼燈市 lampion flower market .
shiman rokusen nichi 四万六千日 46000 days
Why 46000 days, you might ask?
This is supposed to be the number of rice grains in one Japanese measure of rice, Japan being an old rice-growing nation and wasting even one grain of it was a big sin.

The koku, kokudaka (石/石高) is a Japanese unit of volume, equal to ten cubic shaku. In this definition, 3.5937 koku equal one cubic metre, i.e. 1 koku is approximately 278.3 litres. The koku was originally defined as a quantity of rice, historically defined as enough rice to feed one person for one year (one masu is enough rice to feed a person for one day).
A koku of rice weighs about 150 kilograms.
During the Edo period of Japanese history, each han (fiefdom) had an assessment of its wealth, and the koku was the unit of measurement.
© More in the WIKIPEDIA !


Some vocabulary

chagayu 大和の茶がゆ rice gruel cooked with tea and
chahan 茶飯 / 大和茶飯 rice boiled with tea and soy beans
from Nara prefecture 

daikon-meshi 大根飯 rice with radish
gekochter Reis mit geschnetzeltem Rettich

gohan no tomo ご飯の供 "friend of the cooked rice"
condiments and food you place on your rice bowl, for example furikake
. . . CLICK here for Photos !
CLICK for more photos gohan no tomo ご飯の友 "friend of cooked rice"
a spedial brand from Kumamoto. A kind of furikake, with various flavors.
shiso perilla, hijiki seaweed, spicy sesame, norigoma seaweed with sesame

gyohan 魚飯 "fish rice"
Special dish served for celebrations, especially along the Inland Sea and at Takehara. The rich owners of salt production fields served it to their visitors.
Various ingredients are finely shredded, the shrimp flavored with salt. The ingredients are served separately on a huge plate. Each visitor takes a bit of each on his bowl of rice, then plenty of dashi soup is added.

kama-meshi 釜飯 rice, meat, and vegetables boiled together in a small pot
Gericht, bei dem Reis mit den anderen Zutaten zusammen in einem kleinen Topf gedämpft wird
Reis und Beilagen im gleichen Topf gekocht

katemeshi かて めし (糅飯) rice mixed with vegetables, radish, seaweed or other ingredients to make it last longer in times of scarcity
gemischter Reis

kenmai 献米 rice offering
. shinjin kyooshoku 神人共食
God and Man eating together .

shinsen 神饌 Shinto- Food offerings / Shinto-Speiseopfer
shinsenmai 神饌米 Reis als Speise-Opfergabe in Shinto-Zeremonien.
. . . CLICK here for Photos !

koge, o-koge, okoge, rice crust in the pot おこげ (御焦げ)
kogemeshi こげめしdishes with okoge
festgebackener Reis, angebrannter Reis am Topfboden

mochi もち (餅) pounded rice taffy
das Mochi; Reiskuchen

nuka ぬか (糠) rice bran

ojiya, o-jiya おじや kind of rice gruel with miso base
The name comes from the sound of the slowly cooking broth, jiyajiya じやじや.
kigo for winter
dicke Reissuppe; (mit Miso oder Sojasoße gewürzt)

o-kayu, okayu, kayu 粥 rice gruel
Reissuppe; Reisgrütze
auch ojiya genannt.
(nicht identisch mit dem in Deutschland als REISBREI bekannten Gericht mit Zimt und Zucker)
. . . Chinowagayu, chinowa-gayu 茅の輪粥 rice porridge
chi no wa kayu, served on the last day of the sixth month.

kodaimai こだいまい 古代米 rice of old / my photo
rice from the time of the gods
genmai, gokoku mai

o-kowa, okowa おこわ (御強) "the honorable strong one"
mix of regular Japanese short grain rice and mochi-gome, sticky rice cooked with other ingredients.
kowameshi こわめし
Mochi-Klebreis mit roten Bohnen

Onigiri おにぎり rice balls
der Onigiri; Reiskloß, Reisball


sakameshi (さかめし - 酒飯)  "rice wine rice"
special fermented rice kooji used for brewing Sake. It was used by the poor of Edo boiled a bit to make it a Kowameshi 強飯 .

sakameshi no tenohira ni kakaru mizore kana

my poor dinner
in the palm of my hand...
falling sleet

Tr. David Lanoue

sleet falls
on a palm holding
steamed rice for sake

Tr. Chris Drake

This hokku was written on 10/28 (Dec. 11) in 1803, when Issa was living in Edo. The hokku and the hokku following it in Issa's diary seem to be based on a visit to a sake brewery. Issa had just written a kasen renku sequence with the poet and rich merchant Seibi, so he could have gone with Seibi to visit a brewery. In any case, Issa is interested by the newly steamed rice that one of the brewers seems to be inspecting.

The rice used in making sake is first washed and steam-cooked (not boiled) and then cooled before it is mixed with the other ingredients. This specially steamed rice is still fairly hard on the outside and is not considered food or delicious. The brewer needs to test its feel, smell, color, body, and whether it's been cooked enough, but it's a dark winter day and there are only a few oil lamps inside for light, so he carries a handful of the rice outside the brewery door, where it's lighter and he can see better. The way the warm steam rises up from the rice through the cold sleet falling on it perhaps suggests the intensity of the brewer's stare and his obvious strong desire to steam the latest batch of rice inside just the right amount.

Chris Drake

The cut marker KANA is at the end of line 3.

. WKD : Kobayashi Issa 小林一茶 in Edo .


sakurameshi (さくらめし) 桜飯、桜めし "cherryblossom rice"
boiled with sake and soy sauce
sakura gohan さくらご飯 "cherry blossom rice" Shizuoka
mit Sojasoße und Sake gekochter Reis

sekihan 赤飯(せきはん) "red rice"
cooked for celebrations
Reis für Feierlichkeiten, mit roten Bohnen, Reis mit roten Bohnen
Usually salt with black sesame (gomajio) is used to sprinkle over the rice, but in the town of Naruto, Tokushima, people use freshly ground white sesame with a lot of sugar. (The salt fields of Naruto provided people with cheap salt, so on a festive day, they wanted to eat something better, sweet sugar.

semai 施米 (せまい) alms of rice

kigo for late summer
Every year in the sixth lunar month, the Heian court officials would give offerings to the temples and poor begging monks of the capital, Kyoto. Often they also gave some salt.
Summer Ceremonies SAIJIKI

shiina 粃 unripe rice
Bezeichnung für taube Reiskörner, unreifer Reis; unreife Ähre, unreife Frucht

sutamina raisu スタミナライス stamina rice
a plate of rice, pork cutlet, cut cabbage and vegetables fried with sesame oil (Chinese style) and a fried egg on top of it all
From Nemuro town, Hokkaido 北海道根室
There are many dishes with a plate of rice and various topping, Western style. The influence of Western Food was quite strong in this part of Hokkaido.
panchi raisu パンチライス "ice with a punch"
(with sauted pork, some spagetti, a fried egg on a plate of rice)
esukaroppu エスカロップ escalop

takikomi gohan, takikomigohan たきこみご飯 ・ 炊き込みご飯
mixed rice since a number of ingredients are added in the rice.
source : / Recipe
Reis gekocht mit weiteren Zutaten

. taue meshi 田植飯(たうえめし)rice eaten during rice planting  
usually some nigiri for all the participants, eaten in a hurry to finish the work needed for the day.
tauezakana 田植肴(たうえざかな)side dishes for rice planting
usually a few slices of pickled radish takuan and plums (umeboshi).
kigo for mid-summer

togi-jiru, togijiru とぎじる(研ぎ汁)
water in which rice has been washed
Wasser, in dem Reis oder andere Nahrungsmittel gescheuert worden sind

yuzu gohan ゆず御飯 rice with yuzu citrons at temple Sanpo-ji, Kyoto

zakkoku mai, ざっこく(雑穀) rice mixed with various cereal grains like buckwheat, millet, whole grains and mixed seeds
(minderwertige) Geteidesorten
Getreidesorten außer Reis und Weizen

zoosui 雑炊 rice gruel, rice soup with ingredients like vegetables and chicken
Reissuppe mit Gemüse. #zosui

The great rice paddle in Miyajima 宮島しゃもじ
. . . CLICK here for Photos !


kiganmai 祈願米 "consecrated rice"
It is first placed in front of the deity in a Shinto shrine or a Buddhist temple and the priest performs purifying rites with his wand or chants sutras for purification. Later this rice is sold in the shops to bring happiness for the new year, help students pass the examinations and keep people healthy.

Many shrines in Japan perform these rites during the New Year festivities. Click on the photo to see some more.
shoofuku kigan mai 招福祈願米
consecrated rice to bring good luck

The rites were performed for example at Temple Saidai-Ji in Okayama in January 6, 2010.

peanuts are also consecrated in this way.
shoofuku kigan mame (kiganmame) 招福祈願豆

Beans are also consecrated for the Setsubun festivities on February 2/3.


kome kona, kome no kona こめこな / 米の粉 rice flour
ground rice powder

The group "Food Action Nippon" is promoting the use of this, to increase the food self-sufficiency of Japan.
. . . Reference : FOOD ACTION NIPPON(フードアクションニッポン)
Flour is used for noodles, bread and cakes or mixed with wheat flour.
. . . CLICK here for Photos !


observance kigo for the New Year

hatsu kashigi 初炊ぎ (はつかしぎ) first cooking (of rice)
kashigizome 炊ぎ初(かしぎぞめ)
takizome 炊初(たきぞめ), takizome 焚初(たきぞめ)
wakameshi 若飯(わかめし)first cooked rice

hatsu kamado 初竈 (はつかまど)
first use of the hearth (fire)

Firsts things in the New Year


in the World Kigo Database

Fields, rice paddies (ta, hatake) Japan

God of the Rice Paddies (田の神 ta no kami) Japan

. . . . . fukidawara 蕗俵(ふきだわら)"butterbur barrels" as an offering to the God of the Fields

kometsuki 米搗き professional grain pounders

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

Pounding Rice (mochi tsuki) Japan, Philippines
..... New Year's Rice Dumplings (toshi no mochi, kagamimochi, zoonimochi) and a few more
..... The Hare/Rabbit in the Moon

Raw fish, sashimi, sushi and .. rice balls (onigiri) Japan

..... Rice plants (ine) Japan. A list of kigo. New rice
(shinmai 新米 (しんまい))

Rice fields(tanbo, tanada) Japan. A list of kigo.

Rice cake offerings for the New Year (kagami mochi) Japan

Rice gruel (kayu) Japan. Porridge, congee in many kigo.

Rice wine (ricewine) sake, Japan Reiswein

Withered rice paddies (karita) Japan


25 komebitsu small wood bowl for rice

komebitsu 米びつ container to keep cooked rice for serving


CLICK for more photos

meshizaru 飯笊 (めしざる) basket for rice
..... meshikago 飯籠(めしかご)
Mostly of woven bamboo, which has some ability to keep the rice from getting bad in summer.
Before putting the rice in the basket, a towel is spread to prevent the rice grains from getting squeezed in the holes of the basket.
kigo for all summer

- quote
jikirou 食籠 jikiroo, jikiro
A lidded food container,
usually layered and lacquered with decorations of sunken gold *chinkin 沈金, carved lacquer *choushitsu 彫漆, mother-of-pearl inlay *raden 螺鈿, or metal leaf decoration, haku-e 箔絵, or sometimes of plain black lacquer, woven bamboo, or pottery. Round, quadrilateral hexagonal, octagonal and circular flower shapes are common.
Made in Yuan and Ming period China and in the Ryuukyuu 琉球 (now Okinawa prefecture), jikirou have been imported to Japan since the Kamakura period. They were later used as sweets containers at tea ceremonies.
A common type is the juubako 重箱 (tiered food box) usually covered with *makie 蒔絵 and consisting of two, three, five or more tiers to store cooked rice, stewed dished, fish, or raw vegetables separately. In the Edo period juubako were common at picnics, and used with sagejuu 提重 (a picnic box holding various food and beverage containers in a light and compact form). The upper classes had highly decorated lacquer boxes while the lower classes had plain wood or unadorned lacquered grounds.
- source : Jaanus

. kago 籠 / 篭 / かご basket, baskets of all kinds .


ohachi-ire 飯櫃入 (おはちいれ) container to keep the rice warm
(word used in Kanto)
hitsuire 櫃入れ(ひついれ)(word used in Kansai)
ohachibuton 飯櫃蒲団(おはちぶとん)quilt to cover it
ohachifugo 飯櫃畚(おはちふご)straw mat to cover it
A container made from straw with a lid. The rice containder with the cooked rice (komebitsu) was put it here to keep the rice warm for the next meal.
kigo for all winter

ohachi-ire shibuhikari to mo susuhikari to mo

warmer for cooked rice -
shines of incrustations
shines of soot

Takahama Kyoshi 高浜虚子


Dishes with mostly rice

Bibimba, Korean rice dish
Koreanisches Reisgericht

Chaahan, fried rice
gebratener Reis, chinesische Art

Schale Reis mit Beilagen und grünem Tee übergossen

Chikin raisu, chicken rice
Huhn auf Reis

Schale mit gekochtem Reis und Beilagen

Reiseintopf mit Fisch oder Hühnerfleisch
Italian food イタリアン料理 Spaghetti, Pizza, Pasta, Doria, Pesto

Gomoku gohan (kayaku gohan)
Reis mit aufgeletem Gemüse und Fischstücken

Hayashi raisu
Haschee auf Reis

Karee raisu, curry rice

Kuppa, Korean rice soup
Koreanische Reissuppe

Makunouchi bentoo
Lunchpaket „zwischen den Akten“

Meshi, gohan, white cooked rice
Weißer Reis

Reis mit fermentierten Natto-Bohnen

Schale Reis mit grünem Tee übergossen

Mochireis-Klößchen, mit Anko bedeckt

Okayu, kayu, simple rice soup
Einfache Reissuppe

Mochi-Klebreis mit roten Bohnen

Ojiya, thick rice soup
Dicke Reissuppe

Omuraisu, omlet with rice
Omelett mit Reis

Reiskloß, Reisball

Pilaf, gebratener Reis

Takikomigohan, rice cooked with further ingredients
Reis gekocht mit weiteren Zutaten

Tamagokakegohan, rice with a raw egg
„Reis mit rohem Ei“

Zoosui, rice soup with other ingredients
Reissuppe mit weiteren Zutaten


SHU 13 rice cooking 051119

cooking rice in Japan

はじめちょろちょろなかぱっぱ 赤子泣いても蓋とるな
hajime choro-choro, naka pappa,
akago naitemo futa toru na

First use low heat, then turn it up in the middle
and never take off the lid even if your baby cries.

Anfangs choro-choro, langsam anheizen bis es Blasen gibt und man das Blubbern hört, dann kräftig weiterkochen, bis das Wasser papp-pa zischt.
Und auf keinen Fall den Deckel abheben, selbst wenn die Kinder vor Hunger weinen.

The first slow heat gives the grains time to soak up water choro-choro. When they are full of water they can be cooked much faster papp-pa. And after cooking, keep it standing for a while (even if the children are hungry).

Auch die Reihenfolge in der Familie beim Reisessen war festgelegt.

Even the order of eating rice in the family was given.
First the children.
Then the menfolk, starting with the eldest.
Next the mother-in-law and other in-law family members.
Finally the daughter in law.


tsuyu shimeri karee raisu o tabe ni keri

humid rainy season ...
I go out to eat some
curry rice

Wakimoto Maki 脇本 眞樹(塾長)
月曜日, 6月 29, 2009


kinako musubi "きな粉むすび" rice balls with bean flour

niawashi ya mame no ko meshi ni sakura-gari

so fitting -
bean-flour rice balls
while blossom hunting

Tr. Barnhill

Written in 1690 元禄3年
While visiting Iga Ueno.

mame no ko meshi is cooked rice sprinkled with kinako bean powder (kinako meshi きな粉飯), which can be formed to musubi balls. This is simple but nurrishing food for the very poor.
sakura-gari is an expression referring to the elegant cherry blossom parties of the court of the Heian period. The normal word would be hanami.
Here Basho contrasts the simple food with a free enjoyment of blossoms, just right for the haikai friends in Ueno.


seri gohan 芹の飯 cooked rice with dropwort

waga tame ka tsuru hami-nokosu seri no meshi

just for me -
the crane left over some
rice with dropwort

A disciple from Iga brought this dish to his master.
Ishikawa Senten 石川山店
dates unknown.
He was the younger brother of Ishikawa Hokkon 北鯤.
One of his hokku is in Sarumino.

1683. Basho is reminded of a a line in the poem by the Chinese poet Du Fu (Tu Fu), imagining the rice gruel at a shop in Seidei town. He is also comparing his disciple Senten to a crane, which likes dropwort very much.
Senten spared some of his own rice and gave it to him.

meshi ni wa niru Seidei bootei no seri

For cooking rice
dropwort picked at the embankment
of Seidei pond are best.

Seidei 青泥 was a town near the capital of Cho-an 長安, China.

is it for me
the crane leaves rice with parsley
for me to eat

Tr. Reichhold

Hokku about food and rice dishes by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .

. Japanese parcely 芹 seri, dropwort .
Oenanthe javanica
kigo for spring


Poem by Du Fu.


Types of Japanese Rice .. 米 kome, mai

Favorite Rice Dishes from Edo .

My photos with RICE !

Traditional Folk Toys : Rice and Rice straw dolls

"Planting rice" Ohno Bakufu (1888-1976)
source : facebook


. Fertility rites - praying for a good harvest .


For more words with RICE as food, check the main
WASHOKU ... Japanese Food SAIJIKI



Myoga Japanese Ginger


Japanese ginger (myooga)

***** Location: Japan
***** Season: Various, see below
***** Category: Plant


kigo for late spring

myoogatake (みょうがたけ) 茗荷竹 "myoga bamboo"
sprouts of the myoga
It is often grown in houses. They can get about 40 cm long.
They are a delicacy to eat fresh or in soup.


kigo for late summer

myooga no ko 茗荷の子 "children of myoga"
the sprouts coming out near the root. In the wild, they come out of the ground like the bamboo sprouts. If they grow, a flower will come out at the end.
. . . CLICK here for Photos !

myoogajiru 茗荷汁 soup with myoga


kigo for early autumn

CLICK for more photos
flowers of myoga, myooga no hana,
茗荷の花 (みょうがのはな)

They grow new ones day after day and look almost like orchids.

autumn myoga, aki myooga 秋茗荷(あきみょうが)
CLICK for more photos


kigo for the New Year

Myoga Festival, myoga matsuri
myooga matsuri 茗荷祭 (みょうがまつり)
Japanese Ginger rite

take no ko shinji 筍神事(たけのこしんじ)
Bamboo shoots Ritual

at 阿須々伎神社の茗荷, 阿須須伎神社
Shrine Asusuki Jinja is famous for its myoga divination during the Myoga Festival.
On the third day of the new year (now on the Setsubun, 3rd day in February) they use myoga to divine the outcome of the rice crop for the year. The myoga is grown in a special field in the shrine compounds (shinden 神田).
Kyoto, Kanego-uchi 金河内(かねごうち), Ayabe city.

Here is a similar festival at a different place

At the shrine Menuma Jinja in Hyogo prefecture
Shinonsen Town, 新温泉町の面沼神社で お茗荷祭り
The crest of this shrine is the myooga, see below.

On February 11 the festival is held in honor of a small patch of myoga that can be harvested in winter, it grows on a small island in the pond "Menu no Ike" 女奴池(めぬのいけ) of the shrine. It is bright green in winter in the snow, a very special kind of plant and one of the seven strange things of the Tajima area 但馬七不思議.
CLICK for original LINK ... town.shinoonsen
The festival starts at 6.30 in the morning, when the priest enters the small pond and takes some samples of the sprouts. According to the form of the buds and root and the pinkish shine, it is used to predict the harvest of the coming year. After the festival, special myoga mochi for 100 persons, myoga sushi for 50 persons and some tea of the local black beans is given to the visitors.
They all shout
"May we enjoy a long life! myooga medetaya 命賀めでたや".

In olden times, it was forbidden for women to participate. Today, the villagers come together, sometimes only 30 people of the community.
. . . CLICK here for Photos of the festival !

There is a song when you pound mochi rice which also includes myoga and fuki
Myoga medetaya Fuki hanjoo みょうがめでたや



INFORMATION : Zingiber mioga 
Myoga 茗荷 grows wild in my own garden in Okayama.

Its name might go back to a word of the same pronounciation 冥加, the divine protection of Japanese kami gods and Buddhist deities, divine happiness and blessings. Myoga will ward off evil.
It is also the symbol of the esoteric deity Madarajin 摩多羅神, see below, and therefore thought to be an auspicious plant and food. Its form is often used for crests of temples and shrines.

Sometimes called one of the"wasei haabu", 和製ハーブ Japanese herbs.
It is said to be slightly anaesthetic and ward off a cold in winter.

Most myoga is grown in Koochi in houses, in Gunma and Akita in the open, and the myogatake is grown in Miyagi prefecture.

legend knows this
One of the disciples of Buddha Shakyamuni, Culapantaka (Cuuda-pantaka) , had a hard time memorizing things and could not remember his own name, and even when Shakyamune places a name plate around his neck, he forgot to look at it and finally died without remembering his name. On his grave a strange plant started to grow. In a play of words it was called: "He did not even remember his name and had a hard time" 彼は自分の前をって苦労してきた, taken the two Chinese characters for 名荷 and placed the plant radical on top of the first character 茗荷.

There is a proverb saying:
If you eat a lot of myoga,
you will loose your memory.

So there is a rakugo funny story ”Myoga yadoya 茗荷宿屋” about this, when the owner of a small lodging facility tried to cheat a visitor about money, but ended up not getting his services payed, since his guest forgot to pay when he left and he forgot to remind him of the payment.
(In fact, as a Chinese medicine, myoga is used against memory loss.)


Original from
source :
Myoga is also the name of the bird that helps bring the lover stars Altair and Vega together on Tanabata, the night of the Star festival.
WKD : Star Festival (Tanabata)

For the O-Bon festival in Western Japan, people make decorations of a cucumber horse, an eggplant cow and a myooga sticking out with its long white part like this bird.

If someone is posessed by a fox spirit キツネッタカリ, you should give him myoga to eat, since foxes do not like this taste.

Myoga patterns are often used as family crests.
茗荷の家紋 myooga no kamon, coat of arms

CLICK for original LINK ... harimaya com
source :

daki myooga 抱き茗荷 two myoga plants embracing
CLICK for more photos
This is one of the 10 most famous family crests in Japan.
kamon, Familienwappen

The family crest of
gyooyoo 杏葉 Gyoyo is very similar.
Family crest "Daki-gyoyo"
The Gyoyo-mon was used in various ways as a family crest of the Nabeshima family. The exhibition room is filled with splendid lacquerware and gorgeous artifacts of the daimyo.
- reference and photos : -


Myōga (茗荷) Myōga or myoga ginger
(Zingiber mioga, Zingiberaceae) is an herbaceous, deciduous, perennial native to Japan and other East-Asian countries that is grown for its edible flower buds and flavorful shoots. Flower buds are finely shredded and used in Japanese cuisine as a garnish for miso soup, sunomono and dishes such as roasted eggplant.

A traditional crop in Japan, myoga has been introduced to cultivation in Australia and New Zealand for export to the Japanese market.
As a woodland plant myoga has specific shade requirements for its growth. It is frost-tolerant to 0F, -18C possibly colder.
While some constituents of myoga are cytotoxic, others have shown promise for potentially anti-carcinogenic properties.
© More in the WIKIPEDIA !


Myoga is one of the TSUMA additions for a good sushi.
WASHOKU : Ken Tsuma Karami and Sashimi

Myoga as an addition to sashimi, tsuma, like a good wife, should bring the taste of the original out and therefore the sprout has to be cut into very fine slices.

There are two types used for food and most are best at the end of summer toward autumn, a plant bringing autumn on the table:

hanamyooga 花茗荷(はなみょうが) "flower myoga",
the buds itself 花蕾 (tsubomi)

CLICK for more photos
myoogadake 茗荷竹 "myoga bamboo" like a stick
fudemyooga 筆茗荷 ふでみょうが "like a brush"
It is white at the bottom and has a pinkish shine.
(one of the vegetables of Kyoto)
kyoo myooga 京みょうが Myoga from Kyoto
This is best eaten in spring.

A special brand is grown in Kanto, known as
Maebashi Myooga 前橋みょうが.

There used to be a brand Kohinata myooga 小日向茗荷 in Tokyo
but now only two place names remind us of the vast fields that used to be in this area (and an old lady growing this kind in her back yard).

Myoga Slope, myoogazaka 茗荷坂 (みょうがざか)
. . . CLICK here for Myogazaka Photos !
Myoga Valley, myoogadani 茗荷谷
. . . CLICK here for Myogadani Photos !
At the Myoga Valley, there used to be a stone statue of a small Jizo Bosatsu. When villagers went get a doctor for a very ill person, they came past this statue. If it was there as usual, the ill person would be all right, but if the stone statue faced the other sice, the doctor could not help any more.

aemono, used like a dressing
... with tuna fish シーチキン和え
... with tarako たらこ和え

hiyajiru 冷汁 cold soup
with miso and myoga, good in summer

myooga dengaku ミョウガ田楽
on a stick, grilled with red miso

myooga gohan ミョウガご飯 rice with myoga

myooga no misoae, miso-ae 茗荷の味噌和え
myoga with a miso dressing, a side dish for summer
. . . CLICK here for Photos !

myooga no pikkurusu 茗荷のピクルス
pickles with myoga 赤梅酢浅漬け
with the red vinegar juice of pickled plums (umesu)
. . . CLICK here for Photos !

myooga no su-ae ミョウガ酢和え
myoga with vinegar dressing

myooga to nasu no misoshiru 茄子と茗荷の味噌汁
miso soup with myoga and eggplant

myooga tenpura 天ぷら as tempura

myoogazushi みょうが寿司 sushi with myoga wrapped around sushi rice
from Toyama prefecture
. . . CLICK here for Photos !

tamagotoji 卵とじ with egg

myooga ryoori ミョウガ料理 dishes with myoga
. . . CLICK here for Photos !

Worldwide use

Zingi-Ingwer. Sprossen vom Zingi-Ingwer.
Japanischer Ingwer.

Things found on the way

Bull Festival of Uzumasa, 太秦の牛祭
God Madara, matara jin 摩多羅神
This is a Buddist festival for the Deity Matarajin. The God appears riding on the black cow. It is held in Kyoto on the 12th of October at the temple Kooryuu-Ji (Koryuji 広隆寺).

Matarajin, Madarajin (Matara Shin)
a protector of the Amida Sutra

By Gabi Greve


Even today, there is a famous statue of a "string-bound" Jizo Bosatsu statue at Myogazaka in Tokyo.
"Shibarare Jizo" in Tokyo


kaku ikite kaku wasurerare yuki daruma

thus lived
thus being forgotten
the snowman

Arima Akito 有馬朗人
Tr. Emiko Miyashita


nani mo naku motenasu suimono myoogatake

only a soup
to offer to visitors -
myoga like a brush

Satoo Minako 佐藤美奈子


茗荷汁 たのしいことが 多すぎる 
myoogajiru tanoshii koto ga oosugiru

myoga-soup -
almost too many
good things

Ono Tamiko 小野冨美子


myoogatake asage ni tsuma to kaku ikite

with myoga ginger
for breakfast thus I lived
with my dear wife

Kaneko Kirinsoo 金子麒麟草


source : Yasoichi(やそいち)


myooga no ko -
the roots of life
on my table

Gabi Greve
See more, August 2010

Related words

kigo for mid-summer

***** hanamyooga, hana myooga 花茗荷 (はなみょうが)
Japanese alpinia

lit. "flower myooga"
Alpinia japonica


WASHOKU : Ken Tsuma Karami and Sashimi

Kyooyasai, kyoyasai, kyosai 京野菜 / 京菜 Vegetables from Kyoto




Shimizu ekiben



Shimizu Stationlunch
Shimizu Ekiben Station lunchbox

Sakura ebi sushi 桜えびすし
sushi with sakura shrimp

A sushi with the small pink sakura-ebi shrimp.
It comes in a square box with a pink cover, carrying a photo of Mount Fuji.
The sushi rice contains bits of abura-age tofu and lotos roots. Some stripes of yellow omelette (kinshi tamago 錦糸卵 ) are placed on the rice and then a lot of the pink "cherryblossom" shrimp. On the side are some green peas and a bit of ginger.
The shrimp are only about 4-5 cm long and used to come all from the area. Now the catch has drastically decreased.

The young chef who prepares this meal takes great pains to cook the shrimp as a tsukudani and after that dips them again in hot water to make them look more pink and taste better on the rice.
He has taken many hints from his gather who is a famous sushi chef and has his shop right beside the one of his son.
. . . CLICK here for Photos !

There is also an Inarizushi いなりすし ekiben with five pieces at this station.

Overlooked by Mt. Fuji, these pink shrimp are dried on the banks of the rivers along Suruga Bay.
First made for the trains Inari いなり and the faster NOZOMI by the high quality sushi shop Inariya Suehiro Sushi いなりや 末廣鮨. Now in the second generation of the chef.
. . . CLICK here for Photos !

The port of Shimizu Minato is famous for the legendary
Shimizu Jirochoo 清水次郎長.

Daruma Museum
Jirochoo and Ishimatsu 次郎長だるま . 石松だるま


Yui no takarabune 由比の宝舟 "treasure ship" from Yui village
This is made to order from Shimizu Yoshinobu 清水義信 of Fujieda town.
It is a simple boat made from wood, a miniature of the local fishing boats. The biggest are 1 meter long, the smallest ones just the size of the palm of a hand.

This kind of "auspicious boat" was first made as a miniature of the boats fishing for sakuraebi 桜えび shrimp in Shizuoka, by Takahashi Ichitaro 高橋市太郎, the grandfather of Yoshinobu.

. Takarabune with the seven gods of good luck .



Sakuraebi, sakura ebi, sakura-ebi 桜蝦 (さくらえび)

"cherryblossom shrimp", stardust shrimp

Spring at the beach (haru no umi)
and related kigo


Shimizu station, Shizuoka prefecture
JR 東海道本線・清水駅 Tokaido Main Line
Shimizu station opened in 1889, February 1.
. . . CLICK here for Photos !

Shimizu town  

© More in the WIKIPEDIA !

Worldwide use

Things found on the way


kigo for all spring
cherryblossom shrimp, sakura ebi
さくらえび,桜蝦, 桜えび

This is a speciality of the Suruga Bay, Sagami Bay and a few others, where they are fished and dried on the shores, with Mt. Fuji in the background, as you can see in the photo above.
They are eaten in many ways, tempura is one of them. Eating them brings the pleasant feeling of spring, even in winter.

. Spring at the beach (haru no umi) .

Yui harbour is the most famous for these shrimp.
The have developed a way of eating them "alive", as a kind of

odorigui 踊り食い to eat "dancing" shrimp

and another new try is a kind of donut with sakuraebi shrimp filling.

The mascot of the town is

Sakurayui さくらゆい

Related words

Ekiben 駅弁 Station Lunch Box

Regional Japanese Dishes

Roadside stations (michi no eki 道の駅) Highway Service Areas