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

6/29/2008

Water (mizu)

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Water, drinking water (nomimizu のみみず 水)

***** Location: Japan
***** Season: Various, see below
***** Category: Earth / Humanity


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Links only to my pages.

Explanation

Fresh clear drinking water to prepare food and drinks, this is the most important necessity for humans to live !

Because of plenty of rainfall during the rainy season from mid-June to mid-July, Japan is blessed with many wells and springs and even has a ranking of the 100 best springs (meisui hyakusen 銘水百選).
Areas with rice wine or tofu production or wasabi plantations relay on the fresh water coming abundantly out of the mountains. Many sake companies have their own well.

Rural farmers in the mountains could not survive without constant water supply for the rice paddies. Most farmers homes have a memorial stone for the God of Water in the backyard, sometimes just a large stone with the Chinese character for water, mizu 水 carved in it. You pray there for water during a drought but also for protection from flood waters during a typhoon. At some Shinto shrines, for example, a black horse was offered to induce rain and a white horse to make a long rain stop.

In the rice paddies, seasonal rituals are performed in honor of the deity of water, mizu no kamisama, before letting the water enter into the watering systems.

The city of Edo could not have developed without a delicate system of wells to provide drinking water for the population. There is even a part named . "Ochanomizu" . , meaning "water for tea", where the tea water for the Shogun was taken from.

Kyoto was blessed with a natural system of waterways to sustain the people. Many of the old tea ceremony masters families have their own well for the tea ceremony, which, by the way, translates as "hot water for tea", cha no yu 茶の湯.

Many famous wells have been subject to poetry since olden times. Clear Water, SHIMIZU, KIYOMIZU 清水 is part of the name of some temples and shrines of Japan.

Water is served free with any meal at a restaurant. Many people make weekly trips with large containers to a famous well nearby to draw water for their daily cooking and tea preparation.

And thanks to the vulcanic acitvities we have the natural hot water from the many onsen, the hot springs. This water is also used for cooking. Vegetables in a sack are put into the boiling water until they are done. Many regions also sell eggs boiled in hot spring water", onsen tamago, as a local speciality. The yellow inside has a half-boiled quality, which is especially favored. Because of the sulfuric compounds of some hot springs these eggs get a black shell in the process.

. eggs boiled in hot spring water .


Different to other countries in Asia, tab water is usually drinkable everywhere. Mineral water is just beginning to be sold here.


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Stone Memorial for the God of Water

winter in town –
the stone memorial of the
God of Water


Gabi Greve, Katsuyama 2005


There are many rituals and ceremonies concerning WATER in Japan. Here is a list of some I have covered elsewhere:

First Water, "young water" (wakamizu)
Including more kigo of this ceremony.
First water drawing is most important for the tea ceremony and some temple and shrine rituals.

Drawing Sacred Well Water,
O-Mizutori, Omizutori, お水取り

Nara

Suijinsama 水神様 <> The Gods of the Four Elements, the Water God

..... SUIJIN God of Water

Daigosui 醍醐水 Water from the temple Daigoji and
Gosan Ryori
, gosan ryoori 醐山料理, prepared with this water.


Akai no Mizu 閼伽井 / Kannon Bosatsu Water 観音水
From temple Iwakura Daiun-ji, Kyoto. For healing mental illness.


Other items concerning WATER

Kappa 河童 <> The Water Goblin

Kettle, tea kettle (kama, chagama, tetsubin)
Water kettle, water pot.

Rain Rituals (amagoi) Rain Dance, Rain Prayer, Regenzauber

Sound of Water (mizu no oto) Japan
a famous haiku phrase

Sprinkling Water (uchimizu, Japan)

Suiteki 水滴 water drippers for calligraphy

Taki 滝 <> Waterfalls named Daruma
..... TAKI ... Waterfalls and Fudo Myo-o

..... Water in various kigo
including: clear water in summer (shimizu), water birds, water lily, water melon, waterfall, dripping water and many more

Water Shortage (Tropics)

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quote
The Blessings of Water
IWAI Hiromi Professor of Folklore,
Tezukayama University

Mikunari God, Kawakami God

Water is a blessing from another world. It flows down the sides of mountains, through villages, and finally into the sea. Because water is indispensable to villagers farming the land, since ancient times, Japanese have prayed to gods to ensure water for their villages.

Mikumari, one of these gods, presides over running water. The "kumari" portion of the name comes from the word "kubari", which means distribution.

The god's name is therefore often found in the names of shrines dedicated to water gods and located at the sources of rivers and watersheds. In terms of folklore, the Kojiki states that the gods Ame-no-mikumari and Kuni-no-mikumari appeared as the children of two other gods, Haya-akitsu-hiko and Haya-akitsu-hime. The Engi Shiki mentions four "mikumari" shrines"Katsuragi Mikumari Shrine in Katsuragi-gun, Yoshino Mikumari Shrine in Yoshino-gun, Uda Mikumari Shrine in Uda-gun, and Tsuge Mikumari Shrine in Yamabe-gun-in Yamato-no-kuni (today's Nara Prefecture) along with Take Mikumari Shrine in Ishikawa-gun in Kawachi-no-kuni (Osaka Prefecture) and Ame-no-mikumari Toyoura-no-mikoto Shrine in Sumiyoshi-gun, Settsu-no-kuni (also in Osaka Prefecture). As sacred distributors of water, the mikumari were also often the object of prayers for rain. The Shoku-nihongi tells that in April of 698, the second year of Emperor Monmu, a horse was presented to the god Yoshino Mikumari as a rain offering.

The god Kawakami also presides over water. The Engi Shiki mentions the god Niu-Kawakami in Yamato-no-kuni. Today's Niu Kawakami Shrine is made up of three sites, Kami, Naka, and Shimo, wherein "kami" refers to the top, "naka" to the middle, and "shimo" to the bottom. The Kami Shrine mainly deifies Takaokami-no-kami, while Naka Shrine deifies Mitsuhahime-no-kami and Shimo Shrine Kuraokami-no-kami. These kami (gods) all preside over water and have been worshiped as rain gods since ancient times.

In Kyoto, Kibune Shrine deifies Takaokami-no-kami, who is worshiped as a rain god. It is described in the Shoku-nihongi, the Nihon-koki, the Shoku-nihon-kok , the Montoku-tenno Jitsuroku, and the Sandai Jitsuroku that from 765, the seventh year of Tempyohoji, people prayed almost every year to Niu-Kawakami and Kibune for rain. They are said to have offered a black horse when they wanted the rains to start and a white horse when they wanted the rains to end because it was believed that the spirit of the gods descend to earth on a horse. Black is the color for casting a rain spell as it symbolizes dark clouds bringing rain. In contrast, white is the symbol of the bright sun. These prayers were held as national events.

Water for Purification

Water flowing down from mountains empties into the sea. Because the ancient Japanese believed that the sea was another world where gods lived, touching seawater was called "misogi", or purification of the self. In preparation for welcoming the spirit of the gods and holding a feast, people had to avoid impurity and perform monoimi (abstaining from food and drink for a period in order to purify oneself.) while waiting for the day to arrive; misogi was performed for this purpose.

People believed that seawater, a way to connect with that other world, was a strong purifier, so misogi originally involved bathing in seawater. People in Kyushu have long practiced customs known as "paddling seawater," "kicking seawater" and "taking seawater." And in a fishing village in Shima, Mie Prefecture, the custom is for villagers to bathe together in the sea on New Year's Eve. It is said that bathing in the sea around the festival days of Sumiyoshi Shrine in June has the miraculous effect of prolonging life; this activity has been named "Sumiyoshi-no-o'yu" (Sumiyoshi Bath).
And even those from mountain villages who go all the way down to the beach to do misogi have names for this journey: "hama-ori" (going down to the beach) and "hama-iki" (going to the beach). Today, small mounds of salt are sometimes seen in public locations, a reminder of misogi with seawater.

The Engi Shiki tells us that when people went to worship at Ise Shrine, they performed their misogi at landings along the Miyagawa River, the largest river in Iga-no-kuni (Mie Prefecture). During the Edo period, Many people traveled to the shrine by crossing the Miyagawa River by boat. Reaching the other side of the river meant entering the precincts of the gods, so landings on the shrine side of the river with such names as "Sakura-no-watashi (Cherry Tree Landing)," "Yanagi-no-watashi (Willow Landing)," "Iso-no-watashi (Seashore Landing)," and "Kamijo-no-watashi (Kamijo Landing)" were designated sacred places in which people could perform misogi before they actually entered the precincts of the gods. Fishing for ayu (sweetfish) in the sacred Miyagawa River was prohibited until the Edo period because the fish were used as offerings during shrine services.

In areas far from the sea, people began to perform misogi in rivers, believing that seawater entered the rivers during high tides. Thus the act of misogi spread inland. People also grew to believe that wells led to the other world, so well water also came to be used as water for misogi.
source : www.kippo.or.jp / Iwai Hiromi


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HAIKU


WATER just like that (mizu, sui  ) is not a kigo in Japan but a nonseasonal topic.

But since water is a constant necessity throughout the year, there are many detailed phenomenon used as kigo for it. And in olden times with no tabwater, this comodity was really important for the continuation of life.



New Year decoration of a rural well in Japan
© Gabi Greve, January 2007


WATER, a list of related KIGO


MY ONSEN 温泉 . おんせん Hot Springs of Japan


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Related words

***** WKD : Drinks in the seasons - SAIJIKI



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5/30/2008

REGIONAL DISHES LIST

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REGIONAL DISHES

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


lokale Küche, Küche der Heimat
from all prefectures of Japan


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

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


LINKS only to this BLOG

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Check the local dishes HERE!

HOKKAIDO 北海道 [ 道北 道東 道央 道南 ]


Ainu Food ... アイヌ料理


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TOHOKU 東北 [ 青森 岩手 宮城 秋田 山形 福島 ]


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



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




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




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



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



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

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

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Dishes from Yamagata




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



Sweets from Tohoku 東北の甘いもの


. Tohoku after the BIG earthquake March 11, 2011 .


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KANTO 関東
[ 東京 神奈川 埼玉 千葉 茨城 栃木 群馬 山梨 ]


Sweets from the KANTO region


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



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



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




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




SAITAMA

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




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




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




Fujisan 富士山 and food specialities from Mount Fuji


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Beginning of Chubu, Chuubu Chihoo 中部地方

CLICK for more chubu


SHINETSU 信越 [ 新潟 長野 ]

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




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



Shinshuu Soba, Shinshu Soba 信州蕎麦


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HOKURIKU 北陸 [ 富山 石川 福井 ]

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



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



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



YAMANASHI
MORE
Dishes from Yamanashi 山梨郷土料理



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TOKAI 東海 [ 愛知 岐阜 静岡 三重 ]

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



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




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




... End of Chubu ...

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

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




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

MORE
Dishes from Kyoto




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




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



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



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



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



KANSAI
Kansai Specialities

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CHUGOKU CHIHO 中国 [鳥取 島根 岡山 広島 山口 ]

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



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





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




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




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

external link : 山口名物



Setonaikai、瀬戸内海 from the the Inland See

tai 鯛 たい sea bream is best here.

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

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

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


Western Japan 西日本 Nishi Nihon
Sweets from Western Japan


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SHIKOKU 四国 [ 徳島 香川 愛媛 高知 ]

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




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


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

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


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




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

Shikoku Sweets 四国スイーツ Sweets from Shikoku


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

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



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

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





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




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




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



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



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



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沖縄 [ 沖縄 ] OKINAWA FOOD

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


More
Okinawa Ryori (Okinawa Ryoori) 沖縄料理




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Related words

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



***** WASHOKU : FISH and SEAFOOD SAIJIKI


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



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

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5/20/2008

Tochigi prefecture

[ . BACK to WORLDKIGO TOP . ]

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Tochigi Prefecture

Tochigi Prefecture (栃木県, Tochigi-ken) is a prefecture located in the Kantō region on the island of Honshū, Japan. The capital is the city of Utsunomiya 宇都宮. Utsunomiya is famous for its many gyoza specialist shops. Also located in Utsunomiya, Tochigi Prefecture has one of the largest shopping malls in the North Kantō region, Bell Mall.

Nikkō, whose ancient Shinto shrines and Buddhist temples UNESCO has recognized by naming them a World Heritage Site, is in this prefecture. Nikkō is approximately one hour by train from Tokyo and approximately 35 km west of the capital Utsunomiya.

Other famous parts of Tochigi include a region called Nasu known for onsen and local sake and ski resorts. The Imperial family has a villa in Nasu. Nasu Shiobara is a major Shinkansen station.
Another onsen resort is at Kinugawa Onsen.

The annual gross agricultural output in Tochigi is about 274 billion yen. Rice, vegetables, and livestock are produced in the region. Tochigi is also known for strawberries, Chinese chives, and Japanese pears sold throughout Japan and exported to other countries.
Approximately 55% of Tochigi is covered by forests. Mushrooms, such as Shiitake mushrooms, make up half of the forest industry, with an output of approximately 5.6 billion yen.
© More in the WIKIPEDIA !



Kirifuri koogen きりふりこうげん【とちぎ 霧降高原】 Kirifuri Highlands
with special beef selections
. . . CLICK here for Photos !



Senbonmatsu bokujoo 千本松牧場 Dairy Farm Senbonmatsu
Nasu Highlands 那須
with レアチーズケーキ cheese cake, アイス soft icecream, yoghurt and the lot!
ジャージーアイスクリーム
. . . CLICK here for Photos !

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Regional Dishes from Tochigi 栃木の郷土料理
. . . CLICK here for Photos !


ain no dengaku アイソの田楽
ain are the eggs of the fish ugui ウグイ, Tribolodon hakonensis.


ayumeshi 鮎めし trout with rice
ayu no shioyaki 鮎の塩焼き grilled ayu trout with salt



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chitakesoba ちたけそば soba buckwheat noodles with chichi mushrooms
chichitake チチタケ / 乳茸 Lactarius volemus
This mushroom is called CHITAKE in the local dialect.
. . . CLICK here for Photos !


daikonsoba 大根そば buckwheat noodles with shredded radish
the radish is shredded to thick threads like the noodles and also cooked for a short while. Then it is placed on the cooked noodles and dipped with them into the soba sauce, which might contain another portion of finely grated radish !
. . . CLICK here for Photos ! 


nirasoba, nira soba ニラそば soba with nira leek
nira leek is cut into 5 cm long stripes, put in boiling water for 30 seconds, then cooled on ice. A handful is thrown over the buckwheat noodles.
. . . CLICK here for Photos ! 


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gyooza 餃子, Utsunomiya gyooza
宇都宮ぎょうざ Gyoza-dumplings from Utsunomiya

. . . CLICK here for Photos !
CLICK for more photos
There is even a statue of GYOZA ギョウザ像 / 餃子像 in front of the station.
WASHOKU
gyooza  ギョーザ / 餃子 Jiaozi
Chinese Dumplings

- quote -
Legend has it that soldiers who returned home from China after the second world war brought with them dumpling recipes. It’s said that they also began to open restaurants that specialized in the ‘new’ delight. Whether that story is a reality or a myth is not important. What is important is that Utsunomiya has an enormous selection of gyoza dishes that one can sample at a variety of cozy eateries scattered throughout the city.
..... If you find that you just can’t get enough of Utsunomiya’s gyoza dishes, there is also a Gyoza Matsuri that occurs during the first weekend of November .....
- source : tokyoweekender.com/2012 -


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imogushi, imo kushi イモ串 taro potatoes on skewers


kanpyoo no tamagotooshi かんぴょうの卵とじ kampyo with egg
dried gourd shavings 乾瓢 kanpyoo



masu 鱒 ます trout, Forelle
all kind of trout are artificially put into the lake Chuzenji 中善寺. In Autumn, they are "harvested", eggs and sperm put together and kept until next year, when they are let into the lake to grow.
The adult fish are killed during this insemination process, but they are prepared into a delicious soup, to express thankfulness for their death.
sairanjiru さいらんじる (採卵汁) with radish and other local vegetables.




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mimiudon, mimi-udon 耳うどん "Udon like ears"
ear-shaped noodles
They have the form of the ear of a demon. When you eat these noodles the domon will not hear what you say and you will not have any illness or problems during the coming year.
Dough made from local wheat, with a special wooden form the pieces are then cut into oblong squares and formed by hand by folding them carefully into the shape. They are then cooked in an extra pot and washed in cold water before putting them into a larger pot with a vegetable broth and chicken meat.
This dish is prepared for festivals and the New Year.
They can be prepared in large numbers and kept fresh in a bucket of water outside the home.
Sano Town 栃木県佐野市, Sano City Senba-cho




neginuta ねぎぬた/ ネギヌタ leek with maguro and ika
nuta 沼田 refers to fish and seafood and vegetables pickled in miso and tells about the soft creamy texture of the food.
. . . CLICK here for Photos !


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shimotsukare しもつかれ Shimotsuke Family Dish
霜つかれ shimotsukare (to be tired of the frost) is another meaning.


Shimotsukare(しもつかれ) is a local Japanese dish served in Northern parts of Japan particularly, Tochigi Prefecture, Gunma Prefecture and Ibaraki Prefecture. The dish is generally served on hatsu-u-no hi (初午の日, literally; first day of horse in the month of February) together with sekihan as an offering to appease the legendary deity, inari-no-shin (稲荷の神).

Shimotsukare is usually made by simmering vegetables, soybeans, abura-age (あぶらあげ or deep fried tofu skins) and sake kasu (酒粕, literally rice pulp from fermented sake). Common additional ingredients include grated raw radish (oroshi daikon) and carrots. The dish is also known as shimitsukari, shimitsukare or sumitsukare in some areas.

History of Shimotsukare
The origins of shimotsukare can be traced back to Edo Period (1603-1868) and is thought to be a derivation of su-mutsukari (酢むつかり,literally roasted soy beans in vinegar), a speciality dish which was mentioned in mytological narratives of Uji-jyu-i-monogatari (宇治拾遺物語) and Ko-ji-dan(古事談). The origin of the name 'shimotsukare' remains in debate.
It is also widely believed that as the dish is mainly served in Tochigi Prefecture, formerly known as Shimotsuke Province(下野国), the name of the dish is thought to be a derivation of the pharse shimotsuke-no-karei (jp: 下野の家例, literally traditional customs of the Shimotsuke clan)

Presentation
Various presentations of shimotsukare exists in different areas in Japan. The dish is served either hot or cold. Shimotsukare is normally served with rice but could also be taken without it. In some areas, once the dish is simmered, it will not be re-heated again when served.

As a means of preservation, simmered shimotsukare is kept in frozen grounds during winter and served on top of warm rice to allow it to thaw naturally.
Shimotsukare, together with its distinct flavor, scent and semi-liquid appearance is well received by some locals but not all. It is even referred as neko-no-gero 猫のゲロ, literally; cat's barf to some in Japan.

Some sayings such as
"shimotsukare o nana-ken tabe aruku to byooki ni naranai"
( しもつかれを7軒食べ歩くと病気にならない
literally, eating shimotsukare prepared from seven houses will keep you from getting sick) noted that consuming shimotsukare promotes good health.
© More in the WIKIPEDIA !

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shisomisomaki しそみそまき shiso perilla leaves
pickled in miso for about half a year.
from Nikko 日光



suiton すいとん(法度汁)dumpling soup
. . . CLICK here for Photos !
Suppe mit gekochten Mehlklössen



Tochigi Santaka 栃木三鷹
"three hawk talons" from Tochigi
chilli peppers
From Otawara village 大田原 (Ohtawara)



yuba ryoori 湯波料理 dishes with yuba soymilk skin
Nikko 日光 is famous for its Yuba dishes and presentation in kaiseki food style.
. . . CLICK here for Photos !



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Things found on the way



Tokugawa Ieyasu ... 徳川家康...
and Tosho-Gu 東照宮, Nikko 日光



Inarizushi 稲荷寿司 and the Fox Deity Inari san


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HAIKU and SENRYU



source : shashin-haiku.jp : koara

daikan ya aji natsukashiki shimotsukare

great cold -
the nostalgic taste of
shimotsukare


Koara san


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Related words

***** WASHOKU : Regional Japanese Dishes

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5/15/2008

Osaka Naniwa

[ . BACK to WORLDKIGO TOP . ]
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Osaka 大阪 

Osaka is a city in Japan, located at the mouth of the Yodo River on Osaka Bay, in the Kansai region of the main island of Honshū.
Osaka has traditionally been referred to as the "nation's kitchen" (天下の台所, tenka no daidokoro), or the mecca of gourmet food.
© More in the WIKIPEDIA !


Dootonbori, Dotombori, Dotonbori
Dōtonbori (道頓堀) is one of the principal tourist destinations in Osaka, Japan. It is a single street, running alongside the Dōtonbori canal between the Dōtonboribashi Bridge and the Nipponbashi Bridge in the Namba ward of Osaka. A former pleasure district ...
© More in the WIKIPEDIA !
. . . CLICK here for Photos !


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Osaka no kui-daore

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


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Explanation

くいだおれ kuidaore

There is an old saying, Osaka no kui-daore — literally, Osaka people want good food even if they have to go broke for it.

Osaka, Shinsekai 大阪・新世界
Kushikatsu Restaurant
 


CLICK for more photos
The famous kuidaore doll .. くいだおれ人形
The restaurant had to close in 2008.

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Landmark Osaka eatery set to close

A landmark Osaka eatery known for its giant, drum-beating minstrel doll out front said that after nearly 60 years, it is closing.

Osaka Meibutsu Kuidaore (Osaka Famous Kuidaore) restaurant, founded in 1949, faxed the media Tuesday to announce it will shut down July 8 due to difficulties in continuing the family business, as well as the aging of its building and facilities.

The eight-story restaurant serves a wide variety of food, from Japanese to Western.

The minstrel, named Kuidaore Taro, is modeled after bunraku puppets. It has delighted visitors and passersby for decades, serving as a symbol of not only the restaurant but also of Osaka's Dotonbori district.

"Just like the Statue of Liberty, the doll should be placed in a prominent location where people can admire (it) after the close of the restaurant," said a 70-year-old man who came from Nara.
source :  Japan Times April 10, 2008


. Kuidaore Taro with special sunglasses .
kinkan nisshoku 金環日食 golden ring eclipse
May 21, 2012 in Japan



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Historic Kansai: Gourmet-town 'kuidaore'
By Junzo Tanaka

Every Japanese knows the phrases 'kidaore' Kyoto and 'kuidaore' Osaka, meaning that the people of Kyoto and Osaka indulge respectively in sartorial and gastronomical pleasures till they go bankrupt. Whatever they may be, hobbies or pleasures, when they are pursued to the extremes, can eat up one's fortunes. The above-mentioned phrases sum up the characteristics of the two major cities in the Kansai region. Kyoto has been the center of luxury kimono production and consumption for centuries, while Osaka has fully taken advantage of its geographical location and developed itself into an important distribution center.

Osaka has always been known for its good foods. Many businesspersons posted in Osaka or visitors to the city just on business trip find Osaka's foods good and inexpensive. If you ask someone which part of Osaka is most kuidaore-like, I am sure that the answer would be 'Minami.' Minami is not the name of a place but a word that simply means 'south.' There is a wide area to the south of the old city of Osaka where entertainment districts, such as Dotonbori, Sennichimae, Namba, and Shinsaibashisuji, are concentrated and the whole area is called 'Minami.' There are hundreds of entertainment facilities, restaurants and eateries and the place is bustling with people day and night.

It is said that the phrase 'Osaka no kuidaore' was probably born in the middle of Edo period (1603 - 1867), when kabuki theaters and show tents began to crop up in this area. Minami has been thriving ever since and continues to prosper in the 21st century.

However, there have been new developments this year that are attracting attention that perhaps Minami will lose its monopoly on 'kuidaore' culture. These developments are the birth in May of 'Senri China Town' in Senri New Town, a suburb to the north of Osaka City and the birth in October of 'Izumigaoka Ramen Noodle Theater' in a suburb to the south of Osaka City-Senboku New Town. These new towns are mammoth residential complexes far from the center of the city, similar to Tama New Town in a suburb of Tokyo. The former is a town, comprising a total of 26 establishments, including stores selling Chinese grocery or interior items in addition to 18 Chinese restaurants, while the latter is a small town of eight Ramen noodle shops and one octopus cake shop. Business is booming at both places. There are some establishments where you have to wait in long queues for nearly an hour to get in. These places are not serving Kansai's traditional light-flavored Japanese food or traditional noodles. The fact makes the new developments even more interesting.

Given today's business condition in Japan, it is not unreasonable for some people to worry that perhaps this is the beginning of the hollowing out of the traditional town of 'kuidaore.' After all, this is the era of rapid and radical social changes. Stores in inner city shopping centers are being shut down because of the opening of large supermarkets in the suburbs, while there is a hollowing out of industries due to the transplanting of manufacturing plants to China or Southeast Asia. There are concerns that the new developments may be the harbingers of a major migration of the 'culinary industry.'

One day this autumn, I visited the two locations. Both are easily accessible and boast large parking spaces. Many of the cars there bore license plates of neighboring prefectures and cities, such as Kyoto, Kobe, Nara and Wakayama. Senri China Town is located on an upper floor of a shopping building with a beautiful view and laid out as China Town in Kobe or Yokohama. Izumigaoka Ramen Noodle Theater recreates the scene of Dotonbori in the Edo period, and when you enter the building you see Ramen noodle shops, each with a colorful flag resembling that of a kabuki theater. Visitors browse around to see which theater (noodle shop) to enter. Both Senri China Town and Izumigaoka Ramen Noodle Theater had people on hand to direct the traffic to different shops.

When I talked to a middle-aged couple in the queue in front of a Ramen shop, they said, 'We've already had two bowls each. We want to try another one.' They were noodle-shop hopping. I was worried that they might end up eating too much. There were also a lot of young people. They all said that they also frequent Ramen shops in Minami. It is not that they stopped frequenting Minami because of the new shops. They also said, 'For eating out, Minami is the tops. You can choose any food from any place in the world.'

This is to say that Minami is still the king of 'kuidaore' Osaka. It would be safe to assume that hollowing out of 'kuidaore' is not likely to happen in the near future. If so, what do the phenomena in Senri and Izumigaoka signify? I would rather interpret the phenomena that the 'kuidaore' energy of Osaka has boiled over and spilled out to outside of the city. In any event, they mean that Osaka has gained more attractions. It is a good thing.
source : www.kippo.or.jp / Junzo Tanaka



July 20, 2009
and now it is BACK


Kuidaore Taro, symbol of Osaka, returns to Dotonbori
Monday 20th July


Mechanical drum-playing doll Kuidaore Taro, one of the symbols of Osaka, returned to the city’s Dotonbori area Sunday, ending its one-year Odyssey following the closure of the restaurant in front of which it used to stand. The life-size doll was installed in front of a commercial complex that opened the same day near the former Cui-daore restaurant in Dotonbori.

At an opening ceremony held at the complex, Osaka Gov Toru Hashimoto said, ‘‘Dotonbori has restored its popularity thanks to Taro. I’d like to boost this momentum together with you.’’ Kuidaore Taro was originally installed in front of the restaurant in 1950 as its mascot, becoming one of the landmarks of Osaka, known as the city of ‘‘kuidaore,’’ a Japanese word meaning ‘‘to ruin oneself by eating and drinking to excess.’’
Since the restaurant was closed in July 2008, Kuidaore Taro had been loaned out for various events across the nation.
source : Japan Today

CLICK for more photos


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Kuromon ichiba 黒門市場(くろもんいちば)
he Market of Osaka at Kuromon / Kuromon Shopping Mall

Until the end of the Meiji Era, the Kuromon Ichiba was called "Emmeiji Market", because there was once a large temple called Enmeiji 延命寺 nearby. Since there used to be a black gate northeast of this temple, the marketplace later came to be called”Kuromon Ichiba Market”(Black Gate Market).
The area is about 600 meters long and has more than 170 shops with fresh vegetables and meat.
. . . CLICK here for Photos !

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Zakoba ichiba 雑喉場 Zakoba fish market



「雑喉場魚市場史 大阪の生魚流通」
The History of Zakoba Fish Market


- quote -
6 Markets in Osaka
The reasons for the development of Osaka's economy are that Osaka was a castle town under the direct supervision of the shogunate, and that its good location for waterway traffic such that it was called the "city of water, " with the Seto Inland Sea in front as well as the Yodo River that connects with Kyoto and the Yamato River that connects with Yamato inland. In addition to these, around the Kanbun era (1661-1673), they opened a westward shipping passage that passes into the Sea of Japan, through the Shimonoseki strait, and then goes through the Seto Inland Sea toward Osaka. The development of marine transport between Osaka and Edo also contributed to the development of Osaka, giving Osaka the pivotal position of the national markets.
The center of commodity distribution in Osaka had been the Dojima Rice Market, the Tenma Vegetable Market, and the Zakoba Fish Market.

The Rice Market in Dojima (堂島)

The Vegetable Market in Tenma
With the increase of the market popularity, there were several movements to build other markets in addition to Tenma, in places such as Dotonbori, Dojima, Horie, and Sonezaki.
- Osaka Municipal Central Wholesale Market

The Fish Market in Zakoba
- 'Ko (喉)' of 'Zakoba' is an ancient suffix to count fish that originated in the fact they carried fish with vine or straw, by sticking it through the fish's gill.

- reference source : ndl.go.jp/scenery/e/column/kansai -


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Other OSAKA DISHES


dashimaki teishoku 出汁巻き定食 set meal with omelett
For one omelett, five eggs are used !
. . . CLICK here for Photos !



gatchoo ガッチョウ Gatchoo
local name for kochi コチ(鯒、牛尾魚)in the southern province of Senshu せんしゅう【泉州】.
It is eaten in many ways, kara-age, sashimi or others.




herekatsu ヘレカツ filet cotelette
a combination of the usual pronounciation for Filet HIRE. In Osaka, I is often pronounced as E.



hotto doggu ホットドッグ hot dog
saussage served with finely cut cabbage and curry flavor sauce, even as a breakfast dish in fast food restaurants.



kasu udon カスウドン / かすうどん
made with aburakasu 油粕 leftovers from pressing oil
. . . CLICK here for Photos !
mit Ölkuchen



Maple leaves tempura (momiji tenpura もみじ天ぷら/ 紅葉の天ぷら)
A sweet speciality of the town of Mino 箕面 near Osaka.


maronii マロニー thin noodles made of corn starch
and denpun starch from potatoes
They are used for any hodgepodge like shirataki noodles.
. . . CLICK here for Photos !



Naniwa yasai なにわ野菜 vegetables from Naniwa (Osaka area)
CLICK here for PHOTOS !
for example
Baba nasu (eggplant), Torigai nasu (eggplant), Tennoji kabura (turnip), Kema kyuri (cucumber), Kotsuma nankin (pumpkin), Matsunami kyabetsu 松浪 キャベツ (cabbage、best for Okonomiyaki), Suita kuwai (arrowhead), Senshu tamanegi (onion), Tanabe daikon (radish), Tamatsukuri Kuromon Shirouri (white melons)
Traditional varieties of vegetables are attracting more attention today in the wake of the recent slow food movement. Branding local agricultural products has also become a nationwide trend.
http://www.osaka-brand.jp/en/kaleidoscope/shoku/index2.html



onigiri senbei おにぎりせんべい
Sembei in the form of Onigiri rice balls

they are triangular, with some shreds of seaweed on the outside, which is dipped in soy sauce when baking.
. . . CLICK here for Photos ! 



pooru uinna ポールウィンナー Wienna saussages "like a stick"
"Pole Wiener"
They are everywhere on the table, standing in a glass, ready to eat for a snack. They are sold in Kansai, made by Ito Ham since 1934.
. . . CLICK here for Photos !
..... tako uinna たこウインア / たこウイーナ wiener saussage cut like an octopus


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CLICK for more photos

Suita kuwai 吹田くわい arrowhead from Suita town
This type is a bit smaller than the normal root, but much sweeter. It is used in the New Year soup, because it has a lucky omen, since its "eyes come out", me ga deru, as a sign of good luck.
It is grown in fields with a lot of fresh flowing water and without any chemicals, this all has to be done by hand. There are now eight farmers in Suita who produce this vegetable. The whole village is trying to promote it as a local product. There is even a maskot, Suitan すいたん, in this form.
CLICK here for PHOTOS of Suitan !

It is eaten simply fried in oil with a bit of salt, to enhance the sweet taste of it.
Experiments with a kind of shochu liquor, or in manju or baked in bread (kuwai pan). Even a Western Style sweet, the Montblanc, with a kuwai at the top is made.

Sagittaria trifolia. Pfeilkraut
New Year Food

WKD : arrowhead 慈姑 (くわい) kuwai
kigo for early spring


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sofuto men ソフト麺 . ソフトめん "soft noodles"
They come in two kinds, like spagetti and like udon.
They were served in school lunches and have not been well known in Osaka.
. . . CLICK here for Photos !



tamago sando, tamagosando たまごさんど sandwich with egg
In Osaka, a fried egg is sandwiched. In other parts of Japan, a boiled egg is cut to small pieces, some mayonaise is added and then sandwiches.
たまごサンド
. . . CLICK here for Photos !

. . . . . . . . . .

takoyaki  たこやき たこ焼き octopus balls
a popular ball-shaped Japanese dumpling or more like a savory pancake made of batter and cooked in a special takoyaki pan. It is typically filled with diced octopus, tempura scraps (tenkasu), pickled ginger, and green onion.
Nowadays, it is commonly brushed with takoyaki sauce and mayonnaise, and topped with green laver (aonori) and katsuobushi (shavings of dried bonito). There are many variations to the takoyaki recipe. For example, ponzu i.e. soy sauce with dashi and citrus vinegar, goma-dare i.e. sesame-and-vinegar sauce or vinegared dashi.
The dish became popular after WWII.
- Wikipedia -

quote
Choboyaki was a prototype that later evolved into what we now refer to as takoyaki. This dish was named back during the Taisho period for the drop-by-drop ("chobo-chobo") way in which flour-based batter was grilled on a cast-iron griddle resembling the ones used today to prepare takoyaki balls. The batter, made by dissolving flour (usually used to make noodles) in water, was poured to form a particular shape (onto a metal grill featuring rows of semicircular molds). Konnyaku (yam paste), red pickled ginger, green peas, and soy sauce would be added as the batter continued to cook.
Radio-yaki was a prototype that later evolved into what we now refer to as takoyaki. Radio-yaki was slightly larger than choboyaki, and its name can apparently be traced to the most popular mechanical invention of its day. After innovators came to add such ingredients as sinewy meat, the dish came to be known as radio-yaki. Named after the radio, which was an expensive piece of equipment back then, radio-yaki was a hit snack food among children.
In around 1935, a visitor from Akashi (Hyogo) to Osaka came upon a street stall selling radio-yaki and explained that "they use octopus in Akashi." . . . .
- www.hotland.co.j -


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Tanabe daikon 田辺大根 たなべだいこん radish from Tanabe
special variety, shorter but tasty.
In Koreatown they prepare kimche from it.
CLICK here for PHOTOS !



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Worldwide use


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Things found on the way


芭蕉堂 Bashoodoo sweets studio

Sosaku Wagashi Kobo Bashodo : famous warabimochi 笑来美餅
mochi with bracken powder


“ishiusu taiken (stone milling experience),” where customers can grind top-quality black beans from the Tamba region

"hohoemi mo bimi tazuzaete kitarikeri"
"have a happy smile with nice sweets"


hiyashi ame, senbei, kinako powder, black beans, sugar syrup and many more
source : www.bashoudo.com


warabi ... Adlerfarn. Pteridium aquilinum.


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Coffee Shops
Fast Food
Tachi-nomi ... drink while standing
Hakozushi
Kitsune Udon
Kushi-katsu
Me-oto Zenzai
Okonomi-yaki
Shabu Shabu
Tako-yaki
Tecchiri / tetchiri nabe
Udon-tsuki / udon suki
http://www.osaka-info.jp/en/culture/2007may/07.html


Janjan Yokocho Alley
Naniwa Gyoza Stadium
Naniwa Kuishinbo yokocho
Osaka Takoyaki Museum
source : www.osaka-info.jp Osaka Gourmet INFO


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Osaka Blowfish Station Lunchbox
"大阪特選ふぐづくし"


Osaka Fugu Hakubutsukan ふぐ博物館 Osaka Blowfish Museum
Kishiwada 大阪府岸和田市北町10番2号


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HAIKU - WAKA


難波潟みじかき芦のふしのまも
あはでこの世を過ぐしてよとや


Naniwa gata Mijikaki ashi no Fushi no ma mo
Awade kono yo o Sugushite yo to ya

Even for a time
Short as a piece of the reeds
In Naniwa's marsh,
We must never meet again:
Is this what you are asking me?


Lady Ise 伊勢

source : etext.lib.virginia.edu




. Ogura Hyakunin Isshu Poems 小倉百人一首 .

Naniwagata, Naniwa-e 難波江 Bay of Naniwa, Bay of Osaka, Marsh of Naniwa, Naniwa Lagoon
a place full of reeds in the old times.




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MORE Naniwa haiku by


. Matsuo Basho 松尾芭蕉 - Archives of the WKD .

菊に出て奈良と難波は宵月夜 
kiku ni dete / Nara to Naniwa wa / yoi zukiyo

難波津や田螺の蓋も冬ごもり
Naniwa zu ya / tanishi no futa mo / fuyu-gomori


明日は粽難波の枯葉夢なれや
. asu wa chimaki Naniwa no kareha yume nare ya .



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Related words

***** WASHOKU : Regional Japanese Dishes


. Oosaka Kaidoo 大坂街道 Osaka Kaido Road .

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[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]

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5/14/2008

Nanohana na no hana CHIBA

[ . BACK to WORLDKIGO TOP . ]
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Rape blossoms (nanohana, na no hana)

***** Location: Japan
***** Season: Late Spring
***** Category: Humanity


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Explanation


Chiba prefecture is famous for its many rapeseed fields and the yellow coloring in early spring. Sometimes called mustard flowers.

Nahana zuke, rape flower pickles
花菜漬 (はななづけ)

na no hana zuke 菜の花漬(なのはなづけ)

picking rape flowers, hana natsumi 花菜摘(はななつみ)

SPRING : Pickles


KIGO : Rapeseed blossoms (na no hana) Japan
CLICK for more photos


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. . . CLICK here for Food Photos !

Here are some more dishes with these flowers :

Asari あさりと菜の花のガーリック炒め asari clams and garlic

Gyuuniku 牛肉と菜の花の炒め物 fried beef

Ika no karashi ae 菜の花といかの辛子あえ squid and hot dressing

Ika no kakiage 菜の花といかのかき揚げ fried squid

Itame 菜の花のあっさり炒め fried with rice

Karashi shooyu ae 菜の花の辛子じょうゆあえ hot dressing

Pasuta 菜の花とはまぐりの和風パスタ spagetti with hamaguri clams

Penne 菜の花の和風クリームペンネ European-style penne noodles

Sarada 菜の花とパプリカ、ひよこ豆のサラダ salad with paprika and hiyoko beans

Sarada 菜の花と生ハムのサラダ salad with raw ham

Shiroae, shiro ae 菜の花のやわらか白和え soft tofu dressing

Suimono 菜の花のお吸い物 clear broth

Sushi えびと菜の花の香り寿司 shrimps sushi

Tamago itame 菜の花と卵の炒め物 scrambled eggs

Takikomi gohan 菜の花とはまぐりの炊き込みご飯 cooked with rice and hamaguri clams

Tomato トマトクリームパスタ tomato spagetti

source with recipes: kikkoman



Nanohana tempura


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Worldwide use

Rapsblüte, Rapsblüten

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Things found on the way



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HAIKU


かるた程門のなの花咲にけり
karuta hodo kado no na no hana saki ni keri

like playing cards
are these rapeseed blossoms
by the gate


Kobayashi Issa




菜の花は、食べるものだと心得よ
nanohana wa taberu mono da to kokoroe yo

rapeseed flowers
are something to eat -
and don't you forget that !


source : korokuma29


. Karuta, Uta Karuta 歌留多 Poetry Cards .
They are often used during the New Year holidays.

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上ミ京の花菜漬屋に嫁入りし 
Kamigyoo no hananazukeya ni yomeiri shi


getting married
to a rapeseed pickles store owner
in Upper Kyoto


Takahama Kyoshi 高浜虚子



多い目に御飯を炊いて花菜漬 
ooime ni gohan o taite nahana zuke

cooking more rice
than usual ...
mustard blossom pickles
        
Inahata Teiko 稲畑汀子


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Related words

***** Rapeseed blossoms (na no hana) Japan


***** WASHOKU : Regional Japanese Dishes

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5/13/2008

Okayama ... and Momotaro

[ . BACK to WORLDKIGO TOP . ]
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OKAYAMA

Momotaro Hodgepodge (momotaroo nabe)

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


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Explanation

Momotaro (Momotaroo ももたろう, 桃太郎 )
the Peach Boy
is the hero of Okayama city. The main street is even called "Momotaro Road", momotaroo doori 桃太郎通り and an annual festival is held in his honor.
Der Pfirsischjunge

Momotaro from Okayama
Clay Bell from Okayama


. Momotaro 桃太郎 and Yanagita Kunio 柳田國男 .
The Folktale Discussion
MOMOTARŌ NO TANJŌ (THE BIRTH OF PEACH BOY, 1933)

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The city of Okayama has now "invented" a hodgepodge named after this famous hero 桃太郎鍋.
CLICK for more photos It started off with a big pot serving visitors of a festival in 2006.
The hodgepodge includes ass the heroes of the story. Momotaro himself is represented by kibi dango, kibidango 黍団子 millet dumplings. The red demon is represented by mochi with red rice, whereas the green demon has yomogi mugwort mochi. The local momotaro jidori 桃太郎地鶏 chicken is used for the soup. Only local vegetables are used. They are cut into the heroes of the story, carrots are cut in little monkey shapes, the white dog is formed from radish. Yellow nira leek of Okayama is also added in great quantity to represent the tail of the pheasant.
It is quite fun to pick them all out of the pot when done. So the family has something to talk about when eating together.

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The main story of
Momotaro and Momotaro Dolls and Amulets

. Momotaroo 桃太郎 Momotaro the Peach Boy .

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Momotaro Festival in Okayama
"桃太郎祭り" Momotaro Matsuri

source :  www.pref.okayama.jp

. . . CLICK here for Photos !

One of the attraction is the dance "uraja うらじゃ", where people paint the faces in all colors and wear fancyful costumes. Groups of many villages take part and often there is a competition for the best costumes and dancing.
My own village Ohaga also has a dance groupe of this kind.

. . . CLICK here for URAJA Photos !



桃太郎祭りずし弁当 Sushi for the Momotaro Festival
. . . CLICK here for Photos !





. Shrine Kibitsu Jinja 吉備津神社 .


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The story of Momotaro may be related to the old believes of the onmyodo 陰陽道 Yin-Yang Worldview. The direction of bad influence, kimon, is in the ushi-tora (bull tiger) direction. So one of the demons Momotaro is fighting has horns and the other wears a tiger skin.

And the Monkey, Dog and Pheasant are animals in the zodiac, in the opposite heavenly direction from the kimon 鬼門 .


The peach itself is seen as an auspicious symbol.
In the shrine Abe Jinja 安部神社 at the kimon related to the imperial palace in Kyoto is a metal peach, where people come to touch it to ward off evil 厄除けの桃 even today.
. . . CLICK here for Photos ! 


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Momotarō (桃太郎)
CLICK for more photos is a popular hero from Japanese folklore. His name literally means Peach Tarō; as Tarō is a common Japanese boy's name, it is often translated as Peach Boy. Momotarō is also the title of various books, films, and other works that portray the tale of this hero.

The popular Children's song about Momotarō titled Momotarō-san no Uta (Momotarō's Song) was first published in 1911. One version of it is included below with romanization and translation.

Momotarō-san no uta (Momotarō's Song)
桃太郎さんの歌


Momotarō-san, momotarō-san (Momotarō, Momotarō)
桃太郎さん、桃太郎さん

Okoshi ni tsuketa kibidango (Those millet dumplings on your waist)
お腰につけたきびだんご

Hitotsu watashi ni kudasai na? (Won't you give me one?)
一つ私に下さいな!

Agemashou, agemashou (I'll give you one, I'll give you one)
あげましょう、あげましょう

Ima kara oni no seibatsu ni (From now, on a quest to conquer the ogres)
今から鬼の征伐に

Tsuite kuru nara agemashou (If you come with me, I'll give one to you)
ついてくるならあげましょう
© More in the WIKIPEDIA !




4月に行われていた岡山桃太郎まつり
おかやま桃太郎まつり - Wikipedia -


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Momotaroo tomato 桃太郎トマト
Momotaroo tomato serii 桃太郎トマトセリー
Jelly from Momotaro Tomatoes
Momotaroo goorudo 桃太郎ゴールド Momotaro Gold Tomatoes
The skin is rather thin.
. . . CLICK here for Photos !
These tomatoes are a special kind of "sugar tomatoes シュガートマト" with a high sugar content.



Momotaro tomato amanatto トマト甘納豆
Sweet tomatos with a sugar coating


Momotaro grapes 桃太郎ぶどう momotaroo budoo
are big and green and very sweet. They have no kernels and the skin can be eaten too.
. . . CLICK here for Photos !


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Momotaro and Daruma ... 桃太郎とだるま


23x35cm
Painted with the wish to recover from illness.
source :  www.eisai.co.jp/museum

One of the "smallpox paintings" . hoosoo-e 疱瘡絵 .


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CLICK for original LINK

Showa 33 in Shimonoseki
source : www.darmax.co.jp


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Chawanmushi served in a Daruma bowl
together with a Momotaro Sushi



桃太郎寿司でだるまの ハンニバル茶碗蒸し
source :  blog.nan-can.com

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Bichu, Kurashiki Anko Meguri Stamp Ralley, October 2009
備中・倉敷あんこめぐり スタンプラリー



WASHOKU -Sweets from Okayama


Kurashiki Tenryo Sushi Matsuri / Okayama no Matsuri Sushi
and other festivals in Kurashiki


Bii Kyuu Gurume B級グルメ Grade B Gourmet, Okayama prefecture


Grade B Gourmet Meeting in Tsuyama
おかやまB級グルメフェスタin津山
B Kyu Gurume .. Festa in Tsuyama
March 20 / 21, 2010 in Tsuyama town


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Other dishes from Okayama

amidaikon あみだいこん
amiebi (ami-ebi) shrimp, radish and ginger are cooked with soy sauce, rice wine and sugar. A dish to bring autumn to the region of the Inland sea.
. . . CLICK here for Photos of ami-ebi あみえび!


aounagi, ao-unagi アオウナギ, アオ鰻 blue eel from Bizen Kojima Bay


arasuka アラスカ, arasuka mame アラスカ豆 Alaska green peas
arasuka gohan アラスカご飯 cooked rice with green peas.


barazushi ばらずし バラ寿司)Gemischtes Sushi
In Okayama wird ein reichbestücktes Sushi in einem Teller angerichtet. Auf den Sushi-Reis kommen verschiedene Auflagen, es ist eine Art, die auch „chirashizushi“ genannt wird. Der Segen des Meeres und der Segen der Berge leuchtet in bunten Farben auf dem weißen Reis. Der Regionalfürst von Bizen und Okayama, Ikeda Mitsumasa (1609-1682), erließ damals einen Sparbefehl, nach dem für eine Mahlzeit nur „eine Suppe und ein weitere Speise“ serviert werden durften. Seine schlauen Untertanen umgingen diesen Befehl, indem sie auf einem großen Teller Reis allerlei Fischstücke, Garnelen und andere Meeresfrüchte sowie viele Gemüsesorten der jeweiligen Saison anhäuften. Dieses farbenprächtige Sushi hat sich bis heute erhalten und darf bei keiner Feier oder Festlichkeit fehlen, es wird daher auch „Festtags-Sushi“ (matsurizushi) genannt.


bengara karee ベンガラカレー Bengara Curry from Fukiya Village


dodomese どどめせ sushi rice with mixed ingredients
a kind of takikomi gohan with vinegar, to make a sushi. The beginning of the chirashizushi of Okayama. Already prepared in the Kamakura period. At that time, there was a stop-over for ships from Bizen to Fukuoka, where the takasebune ships used this kind of mixed rice as obento. The original word was doburoku meshi どぶろくめし (doburoku is cloudy white sake rice wine). It is also the origin of Bizen barazushi 備前ばらずし.
. . . CLICK here for Photos !


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CLICK for more photos

FAGI FOODS ファジフーズ
Fagiano Okayama ファジアーノ岡山


icecream from Hiruzen milk
onigiri with mentaiko
Fagi Chicken KATSU Burger ファジチキン勝バーガー
Fagi crepe
Chahan bento チャーハン弁当 fried rice bento
pon juice ポンジュース orange juice

. . . CLICK here for Photos !

Fagiano Okayama Football Club is a football club from Okayama, Okayama, Japan. Fagiano currently play in the J. League Division 2, the second-tier professional football league in the country. Fagiano in Italian means "pheasant", and it's a reference to the pheasant that was a companion of local legend character Momotarō. Their mascot Fagi-kun is based on the specific species native to Japan, the Green Pheasant.
© More in the WIKIPEDIA !


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funameshi フナ飯 rice with funa fish


gonboo baagaa ゴンボーバーガー,牛蒡バーガー, ごんぼうバーガー” hamburger with gobo
Ibara town 井原
The town grows a lot of the variety Meiji goboo (gonbo in the local dialect) and puts this vegetable in many dishes. It is also sold as a "station lunch" ekiben.
明治ごんぼうバーガー
CLICK here for PHOTOS !



hime toogarashi 姫とうがらし roter Pfeffer aus Okutsu
hime togarashi, red hot chili peppers
. . . CLICK here for Photos !
It is sold in various preparations, dried, as powder or in hot oil salad dressing. Even Konnyaku is flavored with red chili (konnyaku hime).


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Hiruzen Yakisoba 蒜山焼そば fried noodles from Hiruzen
Flavored with miso sauce.
This has become more popular with the B-Kyu Gurmet movement, and even one prizes.
It is an old dish, keeping the tradition of the region. In winter, when snow covered the exit passes fro the highlands, farmers had to make do whith what they could preserve. So each family used some kind of miso pickles and a home-made miso-sauce mix for a "family flavor".
The chicken for this dish come from old hens, which have done their duty laying eggs. It was suggested to use young chicken with softer meat, but that is not the tradition of Hiruzen farmers, so the old ways were revived in this popular noodle dish.
. . . CLICK here for Photos !


Hiruzen okowa 蒜山(ひるぜん)おこわ Mochi-Klebreis mit roten Bohnen
und anderem Gemuese aus dem Hiruzen Hochland
. . . CLICK here for Photos !


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horumon udon ホルモンうどん udon noodles with innards
hormon udon
In the town of Tsuyama 津山市 this is quite popular as one of the B-kyu B 級グルメ second class gourmet foods. It even won third grading in the All Japan B-Kyu events in 2009. It was served at our village sports festival this autumn, look at the delicious photo above!
. . . CLICK here for Photos !

ホルモンのうどん振舞う運動会

they even serve
hormon udon noodles -
villge sports festival


Gabi Greve, October 2009


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inoshishi raamen いのししラーメン with wild boar meat
from Niimi town, Okayama 新見市岡山県



kakioko, kaki oko カキオコ omelette with oysters
kaki okonomiyaki ... kakioko was coined in 2008 for promoting the village.
About 10 to 15 oysters per portion are put in a kind of okonomiyaki pizza style omelette with a lot of cut cabbage.
It is also called "Hinase yaki" 日生焼き
from Hinase fishing port 日生地区, near Bizen
. . . CLICK here for Photos !



kako no jabujabu 水夫のじゃぶじゃぶ sailor's jabu-jabu
Ushimado 牛窓




karee, furuutsu karee フルーツカレー curry with local fruit
like peaches, persimmons, pione grapes, Momotaro tomatoes and even innards of pork (horumon karee)
Click on the photo to start your walk through our local specialities.



Kasaoka raamen 笠岡ラーメン Kasaoka ramen noodle soup
made only with chicken meat (chikin chaashuu) and chicken soup, since more than 50 years.
After the war, Kasaoka town was surrounded by chicken farms.
CLICK here for PHOTOS !



kenbiki-yaki, kenbikiyaki ケンビキ焼き, けんびき焼き
Kenbiki, kembiki in local dialect means "to be tired".
In the local dialect, the first of June, rokugatsu ichinichi, rokugatsu hitohi was pronounced rokkahidee ロッカッヒテエー was one whole day in June when the farmers did the planting of rice seedlings. All villagers would stop their other work and be out in the fields, also called shiromidi シロミテ, white day.
On this day, the kenyiki-yaki, prepared in a hooroku ホウロク earthen pan wrapped in leaves of myoga ginger was offered to the local deities (ujigami 氏神様、内神様) and later eaten by the whole family.
. . . CLICK here for Photos !
Recipe see below.


kibimochi, kibi mochi きび餅 mochi with millet
Often mochikibi もちきび flour is used to make it.
They were a substitute for poor farmers who could not afford to use mochigome rice in olden times.
. . . CLICK here for Photos !


Kokerazushi こけら寿司 / 柿寿司 / こけら鮨 layered sushi
from Hiruzen. kokera sushi


kurobuta from Nagi, Sakushuu 作州 black pork meat
Sakushuu kurobuta sushi with sushirice and black beans
yellow nira from Nagi



kusagina kakemeshi くさぎなかけめし
rice with kusagina leaves
From Kibi Chuo Town, Kibi Kogen highlands 吉備高原
kusagina are the leaves from a tree of the verbena officinalis family (kumatsuzura クマツヅラ科), which grows about 3 meters in hight. The leaves are big and eggshaped and have a strong smell. The leaves are dried and eaten as hozonshoku by the hunters of the mountainous area. They are rich in vitamin C and Calcium.
It is now also prepared as a school lunch and sold in packs online.
. . . CLICK here for Photos !


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mamakari, sappa ままかり(さっぱ) Sardinella zunasi
. . . . . mamakarizushi ままかりずし sushi with mamakari fish


mogai 藻貝 / もがい も貝 small clams
Boiled as tsukudani, put on the bento lunchbox or in miso soup.


mokuzugani 藻屑蟹 / モクズガニ Japanese mitten crab
from Kumenan, along the river Asahigawa 久米南, 旭川


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otsukakegohan, o-tsu kakegohan お汁かけごはん
rice with miso sauce
A bowl of local rice is doused with a bowl of miso sauce. A few pickled vegetables as a side dish make a simple farmer's meal.
Kumen Town, Michi no Eki 道の駅久米の里
source : Sanyo Shinbun, December 2009


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- new instant ramen soups インスタント ラーメン

gomamiso raamen ごまみそラーメン with sesame seeds and miso paste

momotaroo dango raamen 桃太郎団子ラーメン with chicken meatballs

satoyama raamen 岡山里山ラーメン "Village noodle soup" with mushrooms and all kinds of vegetables

setouchi kaki raamen 瀬戸内カキラーメン from Setuichi, with oysters


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sabazushi サバずし / 鯖ずし
Speciality in Northern Okayama prefecture, especially prepared for the autumn festival. The salted fish was brought from Tottori during the Edo period and the farmers could only afford to buy it just after the harvest.
In my village, the farmers wifes offer their handmade sabazushi to friends and family.
. . . CLICK here for Photos !


Sakushuu kuro 作州黒 Black beans from Sakushu province
Sakushu is an old name of some northern parts of Okayama prefecture
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sawara no kookozushi サワラのこうこずし


shirasagi komugi しらさぎ小麦 "white heron" type of wheat
good for making udon noodles.
CLICK here for PHOTOS !



tai no hamayaki 鯛の浜焼き
sakuradai no hamayaki 櫻鯛の浜焼き
from Kasaoka Town
. . . CLICK here for Photos !



. WASHOKU
Tamagokake gohan TKG 卵かけご飯 boiled rice with raw egg
 
Misaki Cho, 美咲町. made from tanada mai, rice from the terraced rice fields of Ohaga Nishi 大垪和西.
Ohaga, home of Gabi Greve



. Tsuchinoko ツチノコ or 槌の子 hammerspawn
legendary reptile souvenir food, Akaiwa and Yoshii



Tsuyama, B Kyu Gurume .. Festa おかやまB級グルメフェスタin 津山
March 20/21, 2010



Urajima renkon 連島レンコン lotus roots from Urajima town
連島町(つらじまちょう). Kurashiki 倉敷市
They are quite delicious when eaten raw. Harvested from late autumn onward.
. . . CLICK here for Photos !
They are also trying to make shochu (renkon shooshuu レンコン焼酎) liquor with this roots.


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. Oishii o-hanashi Okayama
おいしいおはなし 岡山 .

Literature and Food Event from February to March 2012

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- source : kyoudo-ryouri.com/en.. okayama .. -
Bukkake Udon
Hawasabi Sushi
Iidako boiled with soy sauce
Jaku Tempura
Manzen Kabura
Shino Udon
Takomeshi
Ujo Golden Sushi


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Worldwide use


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Things found on the way


Kintaro, the Golden Boy
Daruma Museum


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HAIKU


kibi, millet and
millet dumplings 黍団子(きびだんご) kibi dango
kigo for mid-autumn

ume saku ya inu ni matagaru momotarô

plum blossoms --
riding a dog
the Peach Boy



老が世に桃太郎も出よ捨瓢
oi ga yo ni momotaroo mo deyo sute fukube

to an old man's world
Peach Boy, come out!
hollow gourd


Kobayashi Issa

In Issa's journal this is the first haiku of Eighth Month, 1816. Earlier that year, the last haiku of Second Month began with the same first two phrases, but ended with "peach blossoms" (momo no hana). Though the kanji for "gourd" is today read as hisago, Issa read it as fukube. Shinji Ogawa notes that a hollowed fukube could be used as a container or bottle.
In this haiku, "the gourd becomes a magic lamp or a bottle where a Genie comes out, in this case, Peach Boy." He adds, "There is a Japanese phrase, hyootan kara koma which means 'a horse from a gourd' or 'an unexpected thing happened'."
Tr. David Lanoue


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Kurashiki  倉敷  is famous for its canals and willow trees. There is a group of elders who go around town with masks and large fans and tap people on the head for good luck.
They walk around as representatives for their friends who are bedridden and can not go out.



suinkyo, su-inkyo 素隠居 (すいんきょ)persons in retirement
. . . CLICK here for Photos !

. Suinkyo Matsuri - Festival at Achi Shrine 阿智神社 .


. Toys and Talismans from Japan .



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Related words

Momotaro Food / my photos

***** WASHOKU : Local chicken (jidori)

Shoodoshima 小豆島 Shodoshima
Kagawa prefecture, but close to Okayama


***** WASHOKU : Regional Japanese Dishes


***** . Momotaroo 桃太郎 Momotaro the Peach Boy Dolls .

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