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

4/26/2017

Sanuki Udon English

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Sanuki Udon Poster in English



Japan’s Smallest Prefecture, Kagawa, has the best udon in the world, Sanuki udon!

Step by Step Eikaiwa has designed a beautiful, poppy, English guide to Japan’s most famous style of udon, Sanuki udon. This poster explains the popular types of Sanuki udon, in addition to how to order, the popular kinds of tempura, and other cool udon facts.

- source : mylittlekagawa.com/en/news -

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. 讃岐うどん Sanuki udon noodles .


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- #sanukiudon #udonsanuki
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10/15/2010

Renkon (lotus root)

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Lotus root (renkon)

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



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Explanation


CLICK for more photos


renkon 蓮根 lotus root
kigo for all winter


It is not really the root, but but an underground stem with many holes.
There are alwasy one small hole in the middle, two smaller ones on the top side and all around the middle one are seven other ones, altogether nine holes around the middle. Air is funneled through these holes to the plant.


It is an auspicious food,since you can see through the holes of the root "into the future", saki ga mitooseru 先が見通せる, which is lucky. Therefore lotus dishes are always prepared for auspicious situations, festivals and the New Year food.





renkon no hasami-age れんこんのはさみ揚げ
Renkon no Hasami Age
Lotoswurzel mit Hackfleischfüllung


Lotus, Lotos (hasu) ... all KIGO
and all about the symbolism of the lotus blossoms.
The flowers of lotus play an important role in Buddhist philosophy.


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Renkon is well loved and prepared as a speciality in some prefectures.


. Kaga renkon 加賀レンコン/ 加賀れんこん
Lotos roots from Kaga, Ishikawa
 




The story of the ailing daimyo of Kumamoto, Hosokawa Tadatoshi,
細川 忠利 and how he got well with
. karashi renkon 辛子れんこん lotus roots with mustard  
and
karashi renkon chippusu 辛子れんこんチップス
Karashi Renkon Chips
from Kumamoto




. renkon katsudon れんこんカツ丼
cotelette with lotus root on rice
 
from Gifu




. renkon no ni-ae れんこんの煮和え
simmered lotus root salad
 
from Aichi



. renkon no su no mono と\れんこんの酢の物
lotus root pickled in vinegar
 
from Iwakuni, Yamaguchi



. Urajima renkon 連島レンコン
lotus roots from Urajima town
 
renkon shooshuu レンコン焼酎 schnaps
from Okayama


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hasumeshi 蓮飯 lotus with rice

hasu no meshi 蓮の飯 (はすのめし)
hasumeshi 荷飯(はすめし)
hasuha no meshi 荷葉の飯(はすはのめし)rice on a lotus leaf
observance kigo for early autumn

Served at the O-Bon ancestor festival.
. Bon Festival, O-Bon, Obon お盆 .




Hiroshige, Eating Lotus at Shitaya Hirokoji, Ueno

In the background is the pond Shinobazu no Ike in Ueno, famous for its lotus and the island with a shrine of Benten. Parties for "lotus blossom viewing " (hasu no hanami 蓮の花見) were quite popular.

A party of writers of comic verse (kyooku 狂句) in 17 syllables is having a party after the poetry meeting.

One of the dishes is Lotus with Rice 蓮飯 hasumeshi,
prepared with lotus seeds and leaves and salted rice.



There is also hasu no ha meshi, kayoohan (荷葉飯 はすのはめし),
rice with lotus leaves, with the rice wrapped in a lotus leaf.
The rice is cooked with this wrapper.

Other recipes prefer to boil the lotus seeds and leaves and use the broth to cook the rice.

. Reference : 荷葉飯



. Benten, Benzaiten 弁天 弁財天  


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Worldwide use

Lotoswurzeln.

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Things found on the way



CLICK for more photos

hasu no mi 蓮の実 fruit of the Indian lotus
Nelumbo nucifera

It is used as medicine against sleeplessness and also helps with diarrhoe.
It can be served in soup or as a sweed desert.


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HAIKU and SENRYU



塩魚の塩こぼれけり蓮の飯
shiozakana no shio koborekeri hasu no meshi

the salt of this
salted fish spills over . . .
rice with lotus

Kaya Shirao 加舎白雄 (1738-1791)


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Related words


***** WASHOKU :
YASAI . Vegetable SAIJIKI



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7/07/2010

Nanuka no on-sechiku

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Seasonal feast on the
seventh day of the seventh lunar month


***** Location: Japan
***** Season: Early Autumn
***** Category: Observance


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Explanation

nanuka no on-sechiku 七日の御節供
(なぬかのおんせちく)
Official seasonal feast on the
seventh day of the seventh lunar month


sakubei 索餅(さくべい) Sakubei-noodles

..... sakobei, rice brittle


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noodles, sakubei さくべい 索餅
CLICK for more photos

The oldest form of the noodles, sakubei, produced by adding rice powder to flour and twist them like a rope, was introduced from China in the eighth century. Now we have udon and soomen nodles.
Sakubei are also served during the New Year Feast


Ganjitsu no Sechi-E 元日節会



Sakubei-noodles were also called "wheat ropes" (muginawa 牟義縄(むぎなわ)) in China. These noodles later developed to Somen-noodles 素麺(そうめん)in Japan


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During this ritual, offerings are made to the deities and later eaten by the participants of a feast.
To eat the Sakubei-noodles would ward off evil and disease (okoriyamai 瘧病) for the coming months of the year.
details see below

Samurai and townspeople wore white katabira official robes, eat these Sakubei-noodles and later Somen-noodles and congratulate each other for their good health.


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Worldwide use

. nanuka no sechi-e なぬかのせちえ【七日の節会】
Seasonal Feast on the seventh day (of the New Year)
hakubasai 白馬祭(はくばさい) Festival of the White Horse
aouma no sechi-e 青馬(あおうま)の節会(せちえ)
ao-uma no matsuri 青馬祭 (あおうまのまつり)


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Things found on the way



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HAIKU and SENRYU





索餅に 魂なぐさめん 高辛氏
sakubei ni tamashi nagusamen Kooshin shi

with Sakubei-noodles
we try to pacify his soul -
Emperor Koshin


Sada Kane 貞兼


According to Chinese legend, the child of the legendary emperor Koshi 高辛 (also called Koshinshi) died on the seventh day of the seventh lunar month, and became a revengeful demon (霊鬼神). This demon brought feaver-diseases to the people (okori yamai).
To appease this demon and ward off feverish diseases, people started to offer Sakubei-noodles for him., because they were a well-loved food of the child.



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Related words

***** Food of the New Year Season, O-Setchi Ryori
(osetchi ryoori おせち料理, 御節料理 )




. Star Festival (Tanabata)  
On the Seventh Day of the Seventh Lunar Month


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10/23/2009

Somen noodles

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Thin somen noodles (soomen)

***** Location: Japan
***** Season: Kigo for all summer
***** Category: Humanity


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Explanation

All Summer Kigo

cold somen noodles, hiya soomen 冷索麺 (ひやそうめん)
..... 冷素麺(ひやそうめん)

cold noodles, hiya men 冷麺(ひやめん)
cooling somen, soomen hiyasu 索麺冷す(そうめんひやす)
"flowing somen", nagashi soomen 索麺流す(そうめんながす)


CLICK for more photos

Nagashi somen, 流しそうめん a typical summer food to enjoy outside. Small bundles of somen noodles are send down a 'half-pipe' (usually made of bamboo) flowing with cold water from a nearby clean brook. You pick them up as they flow past and dip them into a small bowl with soy sauce and some herbs and spices for extra flavoring. The last bundle is usually colored, mostly pink.
This is a treat to enjoy with your kids.


. Soomen Jizoo そうめん地蔵 Somen Noodles Jizo .
A legend about the origin of Nagashi Somen noodles.


. WASHOKU - Noodles (menrui  麺類 )  


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Sōmen (素麺)
are very thin, white Japanese noodles made of wheat flour. The noodles are usually served cold and are less than 1.3 mm in diameter. The distinction between sōmen and the next thicker wheat noodles hiyamugi and even thicker Japanese wheat noodles udon is that sōmen is stretched while hiyamugi and udon are cut.

Sōmen are usually served cold with a light flavored dipping sauce or tsuyu. The tsuyu is usually a katsuobushi-based sauce that can be flavored with Welsh onion, ginger, or myoga. In the summer, sōmen chilled with ice is a popular meal to help stay cool.
© More in the WIKIPEDIA !


Tanabata Soomen 七夕素麺 
Somen eaten at the Tanabata Star Festival
The thin long white noodles remind the Japanese of the Milky Way in the sky.
They are also seen as the threads of the Weaver Girl.
. . . CLICK here for Photos !


. Star Festival (Tanabata, Japan) Milky Way (ama no gawa)  
June 7, the Double 7 Day.



. sakubei 索餅(さくべい) Sakubei-noodles  
nanuka no on-sechiku 七日の御節供
Official seasonal ritual on the
seventh day of the seventh lunar month
kigo for early autumn


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CLICK for more photos

kansoomen, kan soomen 寒そうめん somen made in the cold season
They are usually elongated by hand outside in the garden in the cold dry winter air and cold sunshine. Some areas of Japan are famous for this winter landscape.


Ookado soomen 大門 そうめん Somen from Okado town
From Toyama prefecture 富山県砺波市 from November till March.
Streched by hand (tenobe), from early morning to lunchtime (when the humidity in the area is low).
. . . CLICK here for Photos !
also called Shimada soomen 「島田素麺」or
marumage soomen 丸まげ素麺 "bundled up hair noodles", because they are packed like this.


tenobe soomen てのべそうめん / 手延べそうめん
somen noodles elongated by hand
"shiraito" white thread
. . . CLICK here for Photos !


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nyuumen にゅうめん Somen-noodles in broth
with mushrooms, vegetables and chicken
This is a hot dish, usually eaten in winter.
. . . CLICK here for Photos !
Somen-Suppe mit Shiitake-Pilzen und Hühnchen


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Hyogo prefecture
Hyoogo 兵庫県
Somen (fine noodles)

The process of preparing somen involves kneading a dough of wheat flour and salted water and then twist-pulling the dough to form rather thin noodles. Though made differently from soba and udon, in which the rolled-out dough is cut into strips, water also plays an important role in making somen. Somen dough, which is pulled until it becomes almost as thin as silk thread, must have a sufficiently stretchy consistency as well as a pure white color, neither of which can be without water of excellent quality. Tatsuno City, in Hyogo Prefecture, boasts Japan's largest production of somen. The area's Ibo-no-ito (Threads from Ibo) somen uses water from the Ibo River. Low in iron and calcium, this water prevents the wheat flour from oxidizing, maintaining the noodle's exceptional whiteness.
source :  www.kippo.or.jp


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source : somendo.blogspot.jp

Miwa soomen 三輪そうめん thin Somen noodles from Miwa town
Nara prefecture

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Yamagata prefecture

soomen ankake そうめん餡かけ somen noodles with sweet sauce
..... ankake soomen 餡かけそーめん, 餡かけ素麺
often eaten as a kind of desert.
CLICK here for PHOTOS !


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Somen Art そうめんのアート


To promote the thin noodles of Nisharike town
西有家


source : nishiariekoukeisha

They also made a huge ship out of colored somen noodles and prepare shimenawa ropes for the new year of 2010.

A new fast eating contest of "wanko somen わんこそうめん" is planned for 2011.


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Worldwide use


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Things found on the way


. Food vendors in Edo .

soomen uri 索麺売 Somen-uri, selling Somen noodles


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Himeji 姫路名物『お城やき』O-Shiro-Yaki
Castle waffles / Hyogo prefecture


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HAIKU


そうめんの流れに 箸の上手下手
soomen no nagare ni hashi no joozu heta

somen noodles flow by
and some use chopsticks
skillfully, unskillfully


Yamada Yoshiyuki 山田良行


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夏の夜や崩て明し冷し物
natsu no yo ya kuzurete akeshi hiyashi mono

summer night -
at dawn, scattered leftovers
of chilled food

Tr. Barnhill


cold food (hiyashimono) eaten after a banquet
DISCUSSION of this hokku by :
. WKD : Matsuo Basho 松尾芭蕉 .


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Related words

***** WASHOKU : Regional Japanese Dishes

WASHOKU : INGREDIENTS

soumen
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10/08/2009

Meersalz

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Meersalz (shio 塩)


CLICK for more photos

Dank seiner langen Küstengebiete wird in Japan an einigen Orten seit alter Zeit Meersalz gewonnen. Entweder wird Meersalz in großen „Salzfeldern“ (enden 塩田) an der Sonne getrocknet oder in Kesseln aufgekocht und das Wasser verdampft.
Das „Tabak- und Salzmuseum“ von Shibuya in Tokyo gibt Auskunft über die Geschichte und Wichtigkeit des Salzes in der Kultur Japans.

In der Stadt Shiogama  塩釜 (wörtlich: Salzkessel) in der Präfektur Miyagi wird in einem Shintoo-Schrein die Salz-Gottheit „Shiotsuchi no oji“ verehrt. Die Gottheit in Gestalt eines alten Mannes soll vor langer, langer Zeit an diesem Ort den Fischern die Kunst der Gewinnung von Salz aus dem Meerwasser beigebracht haben und heute noch wird hier im Juli eine Zeremonie zu seinen Ehren abgehalten.
Shiogama Myoojin (塩釜明神, 鹽竈明神)

In Japan dient das Salz zur rituellen Reinigung vor Zeremonien; jeder Sumoringer wirft eine Handvoll Salz in den Ring, bevor er ihn betritt, um ihn vor eventuellen negativen Einflüssen des Kampfes vor ihm zu reinigen.

Wenn ein ungeliebter Besucher, z. B. der Schuldeneintreiber das Haus verlassen hatte, rief der Hausvater in Edo (und auch heute noch in Tokyo) seine Frau und befahl: „Hol das Salzfaß und streue eine Handvoll in den Eingang!“

Genaue Beobachter bemerken an beiden Seiten des Eingangs zu einem traditionellen japanischen Restaurant, einem Theater oder anderen Etablissement zur Bewirtung von Gästen zwei kleine Salzberge (morijio 盛塩). Dieser Brauch hat seinen Ursprung vielleicht im alten China. Ein gewisser Kaiser hatte mehr als 3000 Konkubinen und machte sich jeden Abend auf den Weg, eine der Damen zu besuchen. Eine besonders schlaue Konkubine häufte am Eingang zu ihrem Haus etwas Salz an, um den Ochsen vor dem Karren des Kaisers anzulocken. Während das Tier genüßlich am Salz leckte, betrat der überlistete Kaiser notgedrungen die Gemächer der Dame.

Salz war früher besonders wichtig für die Haltbarmachung von Lebensmitteln und wurde auf den „Salzstraßen“ von den Küstengebieten zum Landesinneren transportiert. An der Straße vom Meer über den Asahina-Paß nach Kamakura steht im Temple Koosokuji der „Salzleckende Jizoo“ (shioname Jizoo 塩なめ地蔵).
CLICK for more photos Bodhisattva Jizoo wacht an den Sechs Wegen im Nachleben und seine Steinfiguren, entweder eine oder sechs, finden sich häufig am Wegrand. Die Salzhändler auf dem Weg nach Kamakura opferten diesem Jizo immer eine Priese Salz. Auf dem Rückweg war das Salz dann verschwunden und die Händler freuten sich, dass die Gottheit ihre Gabe angenommen hatten und versprachen sich davon Glück beim Salzhandel.



Die Salzstraße von Niigata entlang dem Fluß Itoigawa nach Matsumoto in Nagano (shio no michi) ist 120 Kilometer lang. Im Austausch für Salz, gesalzene Meeresfrüchte und Baumwolle transportierten die Händler Tabak, Sojabohnen und Hanf zur Küste und das Salzstraßenmuseum in Omachi zeugt heute noch von den Schwierigkeiten der Händler auf den engen Paßstraßen. Diese Salzstraße ist historisch besonders bekannt, weil der Landesfürst Uesugin Kenshin (1530-1578) auf diesem Weg seinem Erzfeind Takeda Shingen (1521-1573) im Innland Salz schickte nach dem Motto: „Ich bekämpfe Dich zwar mit Pfeil und Bogen, aber nicht mit dem Entzug von Reis und Salz!“, als andere Feinde die Einfuhr von Salz und Reis in die Domäne des Shingen während der Belagerung unterbrochen hatten.
Shio no michi 塩の道 The Salt Road  


In der Inlandsee zwischen den Präfekturen Okayama und Kagawa liegen die „Inseln, wo Salz gekocht wird“ (Shiwaku shotoo 塩飽諸島).
Die Salzgewinnung auf den Inseln war seit der Joomon-Zeit bekannt. Um 1830 erweiterte der Unternehmer Kume Tsuuken die Salzfelder von Sakaide (Präfektur Kagawa) erheblich und das Geschäft in der neuen „Salzstadt“ blühte auf, die Gegend war der größte Salzproduzent seiner Zeit in Japan. Nach dem 2. Weltkrieg wurden viele Salzfelder in Industriegebiete umgewandelt, aber ein Ausstellungsgelände und Museum im Küstenpark zeugt bis heute von diesen Aktivitäten.
Das Salz von Sakaide wird für die Sanuki-Udon-Nudeln verwendet.
Kume Tsuuken 久米通賢(くめつうけん)


Die Insel Hakata in der Inlandsee nahe bei Imabari auf der Insel Shikoku ist bekannt für das natürliche Meersalz, das auch in der lokalen Suppe „Hakata-Ramen mit Salz“ (Hakata no shio raamen) verwendet wird.
Gefüllte Gaufrette-Waffeln mit Vanillecreme und Salz (shio banira goofuretto), sind eine etwas ungewöhnliche Mischung, aber das Salz von Hakata macht es möglich. Auch Softeis mit Salz und Salz-Mochi mit süße rotem Bohnenmus sind im Handel. Für die Japaner bringt etwas Salz erst die richtige Süße einer Speise zur Geltung.


Ein besonderes „Algen-Salz“ (mojio 藻塩 ) wird gewonnen durch das Aufgießen von Meerwasser auf Seegras oder Abkochen zusammen mit Meerwasser zur Erhöhung des Mineralgehaltes; es war ursprünglich eine Art Medizin, die wahrscheinlich über Korea ihre Verwendung in Japan fand und bis heute als besondere Würze zu Tempura gereicht wird. Es wird bereits in der Gedichtsammlung „Manyooshuu“ besungen.
Salz vermischt mit Kurome-Seetang (kuromejio くろめ塩) wird als Geschmacksverfeinerung über frische Seeigel gestreut.
Salz versetzt mit grünem Pulvertee (machajio 抹茶塩) eignet sich zum Tunken für Tempura.


„Reinigungs-Salz“ wird bei bei einer Beerdigung an die Anwesenden verteilt. Man bestreut sich damit, um sich von den "Verunreinigungen" zu reinigen.


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Related words

***** Shio ... Salt  塩 Salz

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8/08/2009

Daruma Food LINKS LIST

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Daruma Food LINKS




Akachochin CHOOCHIN, lanterns 提灯とだるま
Ame, dagashi <> Sweets  飴、駄菓子
Anko, sweet bean paste Daruma 餡子だるま , だるまあん

Azuki Daruma 小豆を「達磨」made from Red Beans

Bentoobako ― Lunchbox with Daruma Bentoobako 弁当箱
Bon, 盆 a tray

CHA 茶 The world of TEA and Daruma

Coasters
Cookies だるまクッキー
Daruma sweets

Cups and Mugs
..... Guinomi ぐい飲み Tea Cups
Cup soup <> カップラーメン Cup Ramen, Cup Raamen
Curry from GLICO グリコカレー / glico カレー職人 Gookaku 合格 to pass the examination

Fukutoku Senbei <> Waffles for Good Luck from Kanazawa
福徳せんべい

Gokoku hojo .. 五穀豊穣 (gokoku hoojoo)
Prayers for a Bountiful Harvest of the Five Grains

Hamburger Cotelettes KATSU Daruma Food
..... 合格祈願エビカツバーガー to pass examinations
Hashi, O-Hashi ... Chopsticks お箸 おはし
Hashi oki ... chopstick rests 箸置き
Himedaruma, Hime Daruma sweets 姫達磨 姫だるま


Juken Food 受験フーズ Examination Hell Food, January 2007

Kabocha Daruma as Pumpkinかぼちゃ達磨, かぼちゃだるま
Kagome Food for Exam Students カゴメ 
Kashigata 菓子型 <> Cake Molds from wood
..... Kashigata 菓子型 Cake mold from iron
..... Kashi bin 菓子ビン <> Glass for cookies
Katsuobushi kezuriki かつおぶし削り器 cutter for bonito flakes
Keeki だるまケーキ Cakes decorated with Daruma

Maekake ... Apron 前掛け
Masamune
Daruma Masamune 達磨正宗 Aged Rice wine
Mito Kōmon .. 水戸黄門 Tokugawa Mitsukuni 徳川 光圀

Nabe ... だるま鍋 ... Cooking pot and restaurant
Natto 納豆 ... Fermented Beans
Noren ... Door Curtains 暖簾 のれん


Pan, Daruma pan だるまパン Daruma bread and
Daruma monaka だるまもなか Daruma wafers

Parfait Daruma ..... パフェだるま Food Art

RESTAURANTS . . . More . . . DARUMA Restaurants

Sable Cakes from Kawasaki 川崎大師名物 大人気 元祖ダルマサブレー
Salt and Pepper Shaker Shio Koshoo Ire . 塩コショウ入れ. 塩胡椒入れ

Sake, Ricewine and Daruma 酒.....
Sakazuki 杯 small cups / 達磨タンブラー . Tumbler Daruma

Sankuro, Dondo Yaki and Spring Fire Ceremonies 三九郎とだるま 
(Sankuroo)
Sara - Plates お皿にだるま
Senbei だるませんべい Rice Crackers
Sencha 煎茶 <> Tea with Daruma see > CHA
Shamoji しゃもじ <> Rice Spoon, Ladle
Snacks with Daruma スナック Food
Soba 蕎麦 そば <> Daruma Eating Buckwheat Noodles
SUSHI . Daruma Sushi だるま 寿司

TABEMONO More about FOOD with Daruma

Taiyaki たい焼き waffle in form of a sea bream
Tamago ... 卵だるま, たまごだるま, タマゴダルマEggs and Daruma

TEA and Daruma : Cha
The world of TEA and Daruma Introduction

Tokkuri ― Drinking Hot Sake with Daruma  徳利とだるま
Tsumayooji (tsumajoji) 爪楊枝 つまようじ <> Toothpicks-holder

Udon Noodles with Daruma 達磨にうどん ウドン

Vinegar Tasters, The three Vinegar Tasters of Chinese Art

Wasabi わさびだるま  Japanese Horseradish called "Daruma"

Yunomi ― Drinking Tea with Daruma  湯のみとだるまさん/ Guinomi




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Daruma (16 subjects in this BLOG)


MORE
Genral Information Articles


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7/03/2009

Karee Curry INFO

[ . BACK to WORLDKIGO TOP . ]

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Curry (karee)

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


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Explanation

Curry is a dish of India, but in Japan it has taken on a life of its own.


CLICK for more photos

quote
Curry (カレー, karē) is one of the most popular dishes in Japan. It is commonly served in three main forms: curry rice (カレーライス, karē raisu), karē udon (thick noodles) and karē-pan (bread. Curry rice is most commonly referred to simply as 'curry' (カレー, karē).

A wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. For the meat, beef, pork, chicken and sometimes duck are the most popular, in order of decreasing popularity. Katsu-karē is a breaded deep-fried pork cutlet with curry sauce.

Curry was introduced to Japan during the Meiji era (1869 - 1913),
at a time when India was under the administration of the British. The dish became popular and available for purchase in supermarkets and restaurants in the late 1960s. It has been adapted since its introduction to Japan, and is so widely consumed that it can be called a national dish.
As curry rice was introduced to Japan via English cuisine, it was originally considered to be Western cuisine.

original curry (オリジナルカレー, orijinaru karē), Japanese style

Curry sauce (カレーソース, karē sōsu) is served on top of cooked rice to make curry rice. Curry sauce is made by frying together curry powder, flour and oil, along with other ingredients, to make roux (ルー, rū); the roux is then added to stewed meat and vegetables, and then simmered until thickened. Adding potatoes to curry sauce was introduced by William S. Clark of the Sapporo Agricultural College, due to rice shortages at the time.

While curry roux and curry sauce are strictly speaking not the same, many people do not distinguish between the two, and it is common for people to ask for 'extra roux' (ルー増し, rū mashi) when ordering extra curry sauce in restaurants.

Instant curry roux カレールー was first sold in powder form by House Foods in 1926, and in block form by S&B Foods in 1956.

Vacuum-sealed curry sauce, prepared by heating the pouch in hot water or the microwave, is also popular.

dorai karē (ドライカレー) dry curry
yaki karē / yaki karee (焼きカレー)

© More in the WIKIPEDIA !


It comes in three basic tasts

sweet 甘口 amakuchi
medium 中辛 chuukara
hot 辛口 karakuchi



It is served in small stand-only shops in the stations, Indian restaurants or curry restaurants, where it is served extra in a silver bowl.



look at many more delicious photos
Indo karee インドカレー "Indian Curry"


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CLICK here for original LINK ... blog.nufs.ac.jp

Some Curry Specialities 日本のカレー



aroe karee アロエカレー aloe curry with Aloe vera



CLICK for more photos
chikin karee チキンカレー chicken curry





Fujisan karee 富士山名物カレー "Curry a la Fujisan"
The rice is heaped like a little mountain top
. . . CLICK here for Photos !

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Fukushima Curry specialities

karee chaahan カレーチャーハン fried rice with curry sauce
. . . CLICK here for Photos !

karee raamen カレーラーメン noodle soup with curry sauce
. . . CLICK here for Photos !

karee yakisoba カレーやきそば
fried noodles with curry sauce
. . . CLICK here for Photos !


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. bengara karee ベンガラカレー Bengara Curry
from Fukiya village, Okayama 



biifu karee ビーフカレ beef curry
from all kinds of famous Japanese beef varieties
. . . CLICK here for Photos !
... Matsusaka gyuu karee 松阪牛カレー Matsuzaka beef
Mie prefecture



. Gegege no Kitaro (ゲゲゲの鬼太郎) . Beef Curry
from Tottori, home of Mizuki Shigeru, Manga Painter



CLICK for more photos
gooya karee ゴーヤーカレー bitter melon curry, goya curry
Okinawa


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gotoochi karee ご当地カレー "local curry"
from all the different regions of Japan


A shop in Kurashiki offers more than 60 varieties of local curry during the hot summer of 2010!


. . . CLICK here for more local curry Photos !



CLICK for more photos

A Book with recipes from 47 prefectures of Japan.


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Hokkaido howaito karee 北海道ホワイトカレー white curry from Hokkaido
. . . CLICK here for Photos !




hokki karee ほっきカレー / ホッキカレー hokki shell curry
hokki long shell, Spisula sachalinensis.
Speciality of the Ainu in Hokkaido
. . . CLICK here for Photos !



hotate karee ほたてカレー scallop curry
Aomori



ishiyaki karee 石焼きカレー curry sauce with rice served in a heated stone bowl
. . . CLICK here for Photos !



CLICK for more photos
jikaree 地カレー "local curry"
prepared in small factories for the local people.
With hacho miso and beans and other ingredients.




kaki karee 牡蠣カレー oyster curry
Hiroshima


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CLICK for more photos
karee aisu カレーアイスクリーム ice cream with curry flavor
. . . CLICK here for Photos !



karee bootoo カレーぼうとう / カレーホウトウcurry taste hootoo
from Yamanashi



CLICK for more photos
karee mame カレー豆 peanuts with curry flavor
Chiba prefecture



CLICK for more photos
kareepan, karee pan カレーパン curry bread
This is very popular, especially with children.


karee raisu カレーライス curry rice cooked rice with curry


karee ramune カレーラムネ lemonade with curry flavor
. . . CLICK here for Photos !



karee soomen カレーそうめん cold soomen noodles with curry sauce
. . . CLICK here for Photos !


karee soosu カレーソース curry sauce
to poor on many dishes for additional flavor
. . . CLICK here for Photos !


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CLICK for original LINK
katsu karee カツカレー cotelette with curry sauce on rice
Because of the auspicious meaning of KATSU (to win) this is often eaten to pass an examination.



kiima karee キーマカレー keema curry, qeema curry
. . . CLICK here for Photos !



konan karee コナンカレー Conan curry  
From Tottori, with Manga illustration cover



maaboo karee マーボーカレー Mabo-Curry
sauce mix with Chinese-flavored mabo-sauce



nashi karee 梨カレー nashi pear curry
Shimane
. . . CLICK here for Photos !
... seiyoo nashi karee 西洋梨カレー western pears curry
from Niigata




orientaru raisu オリエンタルライス oriental rice
a kind of dry curry, with low-fat salami from local cows. On top of this a special demi-glace curry sauce.
From Nemuro, Hokkaido



pooku karee ポークカレー pork curry
similar to beef curry, but with pieces of pork meat.
Not common in Osaka.
CLICK here for PHOTOS !



Potato Curry Pizza, Hokkaido Style
. . . CLICK here for Photos !



ringo karee リンゴカレー / りんごカレーapple curry
Nagano
. . . CLICK here for Photos !



saba karee サバカレー mackerel curry
Chiba
Made fresh or sold in tins.
. . . CLICK here for Photos !


shikaniku-iri karee raisu シカ肉入りカレーライス
curry rice with deer meat, Ezo-deer meat curry
Hokkaido


suupukaree, スープカレー soup curry
Curry ingredients are cut to big pieces and boiled in the soup. Vegetables, potatoes, carrots, paprica. Some even ladle this over boiled rice.
Sapporo, Hokkaido



tenpura karee 天ぷらカレー Tempura curry
. . . CLICK here for Photos !



udon karee, karee udon うどんカレー / カレーうどん
. . . CLICK here for Photos !



CLICK for more photos
tsepperin karee ツェッペリンカレー Zeppelin Curry
Tsuchiura 土浦



yakuzen karee 薬膳カレー Yakuzen curry
bean curry cooked “yakuzen-style” (medicine food)
. . . CLICK here for Photos !


yasai karee 野菜カレー vegetable curry
. . . CLICK here for Photos !





Yokosuka kaigun karee よこすか海軍カレー from Yokosuka navy
Kanagawa,横須賀カレー



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Tokyo X buta 東京X豚 Tokyo X pork from special pigs
Often processed into a Tokyo Curry.
WASHOKU
Tokyo X buta 東京X豚 Pigs from Tokyo





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Worldwide use


INDIA SAIJIKI
Food from India



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Things found on the way



Daruma Curry だるまカレー


In Osaka
大阪市西成区天下茶屋1-18-20




Snowman Daruma Curry ゆきだるまカレー




and Daruma Curry served at Daruma Mountain in Izu
だるまカレー
source : potawind/darumayama 達磨山


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HAIKU and SENRYU


梅雨湿りカレーライスを食べにけり
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
http://333751044.blogspot.com/2009/06/blog-post_3891.html

Thank you, Wakimoto san.


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carry on !
oh, curry on !
Indian Spices


spilling curry
on my khadi suit -
all natural colors



When I want to tease my Japanese friends asking about our stay in India, I tell them:

"We ate rice and curry for breakfast,
curry and rice for lunch and later
rice and curry for dinner."


Gabi Greve
India Saijiki


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red hot pepper -
another fight over
Indian curry


Gabi Greve
my husband likes it REALY HOT !

WASHOKU
toogarashi 唐辛子 (とうがらし) red pepper, hot pepper


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lamb korma
topped with crisp fried onions-
a labor of love


Claudia Cadwell

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curried pandan rice
I add a teaspoonful
of mango chutney


According to some recent scientific study, a regular dose of curry keeps Alzheimer's at bay.

Ella Wagemakers

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in the outhouse
the curry burns
a second time


Mike Keville


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dose of curry
wondering where I left
my dose of curry


Melinda Hipple

source : my facebook
June 2009

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Indian delight...
the spouse adds spice
to life


Kumarendra Mallick
Hyderabad, whcIndia


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The pot belly crackles
Idli's steaming in bamboo
Raindrops shatter the window


Idli is a steamed rice ball from south India.

source : Gerard, Wild Lotus Art


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cold curry
lunch resumed after
a med call


bob (a medical worker)
people tend to want the ambulance just as we sit down to eat!
Happy Haiku Forum, July 2009


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veggie fest
curry soya beans
with white rice


kenneth daniels (GY)


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curry from Japan
Click for enlargement



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Related words

***** WASHOKU : General Information

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4/19/2009

Soba buckwheat

[ . BACK to WORLDKIGO TOP . ]
. soba 蕎麦 Legends about buckwheat .
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Buckwheat noodles (soba)

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


*****************************
Explanation


Daruma eating buckwheat noodles


Fagopyrum esculentum

Buckwheat flowers (soba no hana)
kigo for early autumn


Shin soba 新蕎麦 (しんそば)
new buckwheat noodles

WASHOKU : Autumn Food  
kigo for autumn


sobayu, soba-yu そばゆ【蕎麦湯】
cooking water from buckwheat noodles
kigo for all winter
It is served for drinking after rinsing the bowl of noodles with it.



toshikoshi soba 年越し蕎麦 / 年越しそば 
eaten on December 31 to pass into the new year

misoka soba 晦日蕎麦 (みそかそば) soba on the last day of the year
..... tsugomori soba つごもり蕎麦(つごもりそば)
toshitori soba としとりそば【歳取り蕎麦】soba to get one year older

unki soba 運気蕎麦(うんきそば) "soba for your good fortune"
..... un soba うんそば【運蕎麦】
fukusoba ふくそば【福蕎麦】auspicious soba
kigo for mid-winter
Silvester-Buchweizennudeln

In the Kamakura period at the temple Jootenji 承天寺 in Hakata they served soba to the poor who could not affort do make it themselves. They were called "Soba for a good government" yonaoshi soba 世直しそば. All the poor who ate these soba had good luck in the coming year, so they were called "Soba for your good fortune" from that time on.

Soba for the New Year were sometimes mixed with gold powder for extra auspicious meaning. See also below, sobakiri.

Soba are auspicious because they are hosonagai 細長い promising a long life, and they are eaten with the sound "slurp slurp, bite bite"
tsuru truru kame kame つるつる かめかめ

. tsurukame 鶴亀 crane and turtle and long life .


. The Twelfth Lunar Month 十二月 juunigatsu - in Edo - .

Many regions of Japan have their own "Soba bunka 蕎麦文化", buckwheat culture.

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quote
Soba (そば or 蕎麦)
is a type of thin Japanese noodle made from buckwheat flour. It is served either chilled with a dipping sauce, or in hot broth as a noodle soup. Moreover, it is common in Japan to refer to any thin noodle as soba in contrast to udon which are thick noodles made from wheat. It takes three months for buckwheat to be ready for harvest, so people can harvest it four times in a year; it is harvested mainly in spring, summer, and autumn. In Japan, buckwheat is produced mainly in Hokkaido. People call soba that is made with buckwheat that has just been harvested "shin-soba". It has more flavor, sweetness and taste than soba.

In Japan, soba noodles are served in a variety of situations. They are a popular inexpensive fast food at train stations throughout Japan and are served by exclusive and expensive specialty restaurants. Markets sell dried noodles and men-tsuyu, or instant noodle broth, to make home preparation easy.

Some establishments, especially cheaper and more casual ones, may serve both soba and udon (thick wheat noodles) as they are often served in a similar manner. However, soba is more popular in Japan. This tradition originates from the Tokugawa period when the population of Edo (Tokyo), being considerably wealthier than the rural poor, were more susceptible to beri beri due to their high consumption of white rice, which is low in thiamine. It is theorized that they made up for this deficiency by regularly eating thiamine-rich soba. In the Tokugawa era, every neighborhood had one or two soba establishments, many also serving sake, which functioned much like modern cafes where locals would casually drop by for an informal bite to eat.

By location
Shinshu soba 信州蕎麦 – named after the old name of Nagano Prefecture. Also known as Shinano soba. (Shinano=Shinshu)
. . . CLICK here for Photos !

Etanbetsu soba – named after the central region of Hokkaidō (Asahikawacity)
Izumo soba – named after Izumo in Shimane
Izushi soba – named after Izushi in Hyōgo

Common Dishes
Cold Chilled soba is often served on a sieve-like bamboo tray called a zaru, sometimes garnished with bits of dried nori seaweed, with a dipping sauce known as soba tsuyu on the side. The tsuyu is made of a strong mixture of dashi, sweetened soy sauce (also called "kaeshi") and mirin. Using chopsticks, the diner picks up a small amount of soba from the tray and swirls it in the cold tsuyu before eating it. Wasabi, scallions are often mixed into the tsuyu. It's said that the best way to experience the unique texture of hand-made soba noodles is to eat them cold, since letting them soak in hot broth changes their consistency. After the noodles are eaten, many people enjoy drinking the water in which the noodles were cooked (sobayu), mixed with the leftover tsuyu.

Mori soba 盛り蕎麦 – Basic chilled soba noodles served on a flat basket or a plate.
Zaru soba 笊蕎麦 – Mori soba topped with shredded nori seaweed.
Hiyasi soba– Cold soba served with various toppings sprinkled on top, after which the broth is poured on by the diner. It may include:
tororo – puree of yamaimo (a Japanese yam with a slimy texture)
oroshi – grated daikon radish
natto – sticky fermented soybeans
okra – fresh sliced okra
Soba maki – Cold soba wrapped in nori and prepared as makizushi.
Soba salad: Outside of Japan, some people eat this type of salad. Cold soba mixed in sesame dressing with vegetables. It is more of a modern and fusion cold soba dish.

Hot Soba is also often served as a noodle soup in a bowl of hot tsuyu. The hot tsuyu in this instance is thinner than that used as a dipping sauce for chilled soba. Popular garnishes are sliced scallion and shichimi togarashi (mixed chilli powder).
Kake soba 掛け蕎麦 – Hot soba in broth topped with thinly sliced scallion, and perhaps a slice of kamaboko (fish cake).
Kitsune soba (in Kantō) or Tanuki soba (in Kansai) – Topped with abura age (deep-fried tofu).
Tanuki soba (in Kantō) or Haikara soba (in Kansai) – Topped with tenkasu (bits of deep-fried tempura batter).
Tempura soba 天麩羅蕎麦 – Topped with tempura, usually a large shrimp.
Tsukimi soba ("moon-viewing soba") – Topped with raw egg, which poaches in the hot soup.
Tororo soba – Topped with tororo, the puree of yamaimo (a potato-like vegetable with a slimy texture).
Wakame soba – Topped with wakame seaweed
Soba-yu – This is warm water that boiled soba, much like broth. People drink dipping sauce mixed with soba-yu to enjoy the flavor of soba. But there is little or no nutritional value.

Sarashina soba 更科蕎麦(さらしなそば) – thin, light-colored soba, made with refined buckwheat
Inaka soba 田舎蕎麦(いなかそば)– "country soba", thick soba made with whole buckwheat

Soba is traditionally eaten on New Years Eve in most areas of Japan, a tradition that survives to this day: Toshikoshi soba. In the Tokyo area, there is also a tradition of giving out soba to new neighbours after a house move (Hikkoshi soba), although this practice is now rare.
© More in the WIKIPEDIA !




source : yumzk

soba delivery 出前の蕎麦屋さん


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. WASHOKU
harako soba はらこそば【腹子蕎麦】
 
with a load of ikura fish roe.
From Miyako Town, Iwate



insutanto men インスタント麺, insutanto soba インスタントそば
Instant noodle soups, usually in a plastic cup.


kanmen 乾麺(かんめん)kansoba 乾そば . dried soba
after making them they are dried

kisoba 生蕎麦(きそば)

namamen 生麺(なまめん)namasoba 生そば(なまそば)
fresh soba, after making they are put in a plastic bag and sold.

reitoo soba 冷凍麺・冷凍そば
deep frozen soba, packed to be refrigerated for a long time

yudesoba ゆで麺 (ゆでそば ) boiled soba
they are first made and boiled and then packed for selling.

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harako soba はらこそば【腹子蕎麦】hot buckwheat noodle soup (kakesoba) with a load of ikura fish roe.
ikura soba イクラそば 
While eating the noodles and soup, the fish roe slided down to the bottom and is half-boiled by the time the other things are eaten. Now with a soup spoon they are ladled out of the broth.
Houswifes prepare the ikura by cutting a whole salmon open.
Speciality from Iwate prefecture, Miyako town.



hegisoba, hegi soba へぎそば buckwheat noodles like hegi shindles
WASHOKU : Niigata


nihachi soba 二八蕎麦 "2 and 8 soba"
20 percent wheat flour, 80 percent buckwheat flour
The most famous soba mix in Edo.
. . . CLICK here for Photos !
„Zwei zu Acht Buchweizennudeln“ 20% Weizenmehl, 80% Buchweizenmehl
juuwari ... aus 100% Buchweizenmehl



soba doojoo 蕎麦道場 place to learn making soba by hand
"Soba-Trainingshalle"


. . . . .


sobakiri 蕎麦切り(そばきり)cut soba
... kirisoba 切り蕎麦、切りそば
They can be pulled to quite a lenght by hand, and are thus an auspicious food for people to get old and live long.
Also called jumyoo soba 寿命そば. or nobisoba のびそば。

Since on the other hand these soba can break easily, they are also auspicious to
"cut the connection to a person" enkiri soba 縁切りそば or at the New Year to cut the bad luck of old, toshikiri soba 年切りそば.
To be cut off from old debt, they are called
shakusen kiri 借銭切り or kanjoo soba 勘定そば.
In some regions they were called "fortune noodles", undon 運どん.
It was important that you had to eat the full portion of these kirisoba and not leave a bit.

. . . . .


sobayu 蕎麦湯 そばゆ hot water after cooking soba noodles
It contains the vitamins and nutritients and is therefore eaten as well.
First to drink it was a poor man who could not affort to buy a bowl of noodles and asked only for the boiling water ! It is often served in a big laquered container.
. . . CLICK here for Photos !


teuchi soba, te-uchi soba 手打ちそば handmade soba
handgemachte Buchweizennudeln


. Togakushi soba  戸隠蕎麦 .
from Nagano

. . . . .


Soba ryoori そば料理 dishes with soba

. . . CLICK here for Photos !


Aooni soba, ao-oni soba 青おにそば "Blue Demon Soba"
and DARUMA eating buckwheat soba at Moriyama


bukkake ぶっかけ系の冷たい蕎麦 cold soba
with tanuki, kitsune, tororo, oroshi, natto, nameko.


chasoba 茶蕎麦
buckwheat noodles with green tea
CLICK for more photos
. . . CLICK here for Photos !



Izumo Soba, Shimane 出雲そば Wariko Soba 割子そば(わりごそば)


Izushi Sara Soba 出石皿そば
Buckwheat noodles on white plates. Tajima area.


nihon soba 日本蕎麦 日本そば Japanese buckwheat noodles
from Kitakata
„japanische Buchweizennudeln“


Saiko soba 西湖そば Soba from the Western Lake
with a lot of grated radish in the soup
西湖 いやしの里 Iyashi no Sato, Nenba, featuring local history, culture, and nature.
The facilities near Mount Fuji have a small museum with tools to make noodles.
. . . CLICK here for Photos !
. . . Reference



sennin soba 仙人そば buckwheat noodle soup "for mountain hermits"
with many local vegetables
Speciality of Shikoku, Manno-Village
香川県まんのう町
Also from Chichibu 秩父仙人そば, where they are a kind of tsukemen to dip into sauce.
. . . CLICK here for Photos !


shippoku soba しっぽく蕎麦 , しっぽくそば
cooked with vegetables, in Kyoto and Kagawa
. . . CLICK here for Photos !


soba no kurumidare そばの胡桃だれ くるみだれ
soba with walnut sauce


soba with yamabokuchi やまぼくち (山火口)
. . . CLICK here for Photos of the plant !
In some mountain villages in Shinshu, Nagano prefecture, the leaves of yamabokuchi, o-yamabokuchi, a kind of wild chrysanthemum, are used together with buckwheat flour to make strong and long buckwheat noodles, eaten at festivals and celebrations. The noodles are served on special zen tables and all dishes are of black and red laquer for celebrations.

The plants are planted in the slopes of the buckwheat fields in the mountains, to prevent the soil from sliding downhill during a strong rain. The leaves are first hammered and pounded until they are quite small, then they are cooked for two days to get the bitterness out. Next they have to be watered many times in fresh brook water until the rinsewater is not black any more. The remaining fibers of the leaves are then dried and the dried fibers are then mixed with buckwheat flour. In the process of mixing they completely dissolve, leaving the dough with a strong consistency.
The noodles are especially long for celebrations, sue-nagaku means to be happily together for a long time, for example when served at a wedding party.
from 山の内村 village, Nagano

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sobabooro, soba booro そばぼうろ soba cookies
simple cookies made from soba flour, water, egg and sugar.
. . . CLICK here for Photos !
They can also be served with icecream.


sobamochi, soba mochi そば餅 buckwheat mochi
Buckwheat seeds are pounded together with the mochigome rice.
. . . CLICK here for Photos !
Buchweizen-Mochi


sobagaki そばがき soba dumplings
soba flour is mixed with water and the dumplings are dropped into a broth with vegetables.
. . . CLICK here for Photos !



wankosoba わんこそば、椀子そば from Morioka, to eat fast  
Buchweizennudeln in kleinen Schalen serviert, zum Schnellessen.


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Worldwide use

Buchweizen, Buchweizennudeln
sobagaki . Buchweizenpüree


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Things found on the way



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HAIKU



信州の寒さを思う蕎麦湯かな 
Shinshuu no samusa o omou sobayu kana

I think of the cold
there is Shinshu -
cooking water of buckwheat noodles



Masaoka Shiki 子規
He wrote this as a thank you note for a friend who had sent him some buckwheat flour from Shinshu province.

http://www.sinanoya.com/etcetra/others1/index.html


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Related words


***** mizo soba, mizosoba 溝蕎麦 (みぞそば)
Polygonum thunbergii
"buckwheat in the ditch"

It is useful to remove heavy metal from soil and water and was planted along the fields.
Its small pinkish flowers remind of buckwheat flowers.
. . . CLICK here for Photos !


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Dishes from Nagano

Traditional Folk Toys : making buckwheat noodles


WASHOKU
Menrui, Noodles of all kinds
 

. soba 蕎麦 Legends about buckwheat .

***** WASHOKU : INGREDIENTS

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9/11/2008

Kani crabs

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Crab meat (kani)

***** Location: Japan
***** Season: Various
***** Category: Humanity


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Explanation


CLICK for more photos CLICK for many more delicious dishes !


CHECK here for the KIGO related to the animals
WASHOKU : FISH and SEAFOOD SAIJIKI


CHECK here for regional dishes :
WASHOKU : Regional Japanese Dishes


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There are many types of crabs eaten in Japan.


akategani ... あかてがに "Rotarmige Krabbe". Chiromantes haematocheir


benizuwaigani ... べにずわいがに rote Schneekrabbe. Chionoecetes japonicus
often used for canned meat
. . . CLICK here for Photos !


hanasakigani 花咲蟹 "cherry blossom crab"
spiny king crab
. . . CLICK here for Photos !


iwagani, mokuzugani 藻屑蟹 / モクズガニ ... Eriocheir japonicus 
Japanese mitten crab
. . . CLICK here for Photos !
In Okayama prefecture, they are called "zugani" ズガニ. CLICK for original link ... sanyo shinbun In Autumn, when they start going downriver to lay eggs, they are caught and eaten as a great delicacy. This is also the season when the colorful leaves of the persimmon trees start falling, so they are also called "ki no ha gani" (kinohagani 木の葉蟹). They are caught in the shallows of the river with a woven bamboo trap called "doojiri (どうじり), which can be as long as 5 meters. The crabs have a kind of green back and big scissors.
They are boiled and tofu is boiled with them, to give it extra flavor. They are also cooked with rice. The kanimiso paste is a expecially well loved.



kani ... 蟹 crab. Krabbe, Krebs. Fam. Brachyura
. . . CLICK here for Photos !


kawakani, sawagani ... 川蟹 river crab. Flußkrabbe, Flusskrabbe. Geothelphusa dehaani.
. . . CLICK here for Photos !


kegani ... 毛蟹 hairy crab. haarige Krabbe. Erimacrus isenbeckii.
Best when boiled.
. . . CLICK here for Photos !


kumogani ... 蜘蛛蟹 Schneekrabbe. „Spinnenkrabbe". Chionoecetes opilio
with very long legs
. . . CLICK here for Photos !


kurigani ... くりがに „Eßkastanien-Krabbe". Telmessus cheiragonus
. . . CLICK here for Photos !


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matsubagani 松葉蟹 / 松葉カニ (まつばがに)
"crab like a pine needle" : snow crab
when their leg meat is dipped into hot shabushabu soup, it turns white and hard and looks a bit like pine neeldes.
. . . CLICK here for Photos !
In many parts of Japan, they are only served fresh in the season and never frozen.


quote
Snow crabs get a different name according to where they are caught.
In Niigata Prefecture they are called echizengani, while those landed in Tottori are known as matsubagani.

Tottori City is most famous for its immense sand dunes, which front the Sea of Japan, but this time of year, the kilometers of swept-up sand won't be what first catch your eye. Instead you'll be assailed from all directions by signs advertising matsubagani, on sale everywhere.

Karo Port in Tottori City is the best place to find the freshest of these small crustaceans, which are a type of spider crab with a white underside. Karo boasts the largest catch of matsubagani of any port in the prefecture. The season for matsubagani in Tottori and several other prefectures on the Sea of Japan coast began Nov. 6 and ends March 20.

"January to February is best, because the temperature of the sea water is around 5 to 6 degrees. That makes the crab meat firm," says Murakami.

Typical matsubagani dishes are simple.
The flesh is eaten raw as sashimi and lightly seasoned with soy sauce, or served plain after being either boiled or grilled. Just a mouthful of matsubagani is all it takes to realize they don't really require seasoning of any sort: The meat is juicy and sweet. Some like to dip the boiled meat into some kanimiso (a sauce made from crab intestines); for others, matsubagani is a treat best washed down with a glass or more of sake.

If you're in need of a winter warmer, opt for kanisuki, a kind of crab and vegetable hot pot. And when you've picked out all the meaty treats from the pot, add cooked rice to the remaining crab and vegetable stock, stir in some eggs, and you've a tasty finale -- kanizosui (crab porridge).

Fisheries professionals can spot a good crab by just looking at its stomach, explained Yukio Amihama, chairman of the board of the fishermen's cooperation that runs Karoichi Market. "But it took me 20 years to tell," said the veteran fishermen of 45 years. Amateurs are advised merely to pick the heavy ones, because they have more meat, Amihama said.
Also keep an eye out for tagged crabs. A matsubagani with a shell larger than 11 cm in diameter is awarded a special label made of local Inshu-washi paper, on which is written the name of the fishing boat that caught it.

If you still haven't had your fill of crabs, take a peek at Tottori Karo Crab Aquarium located right next to the market. Known as Kanikkokan, a small aquarium.
Some of the questions addressed here are far from trivial, though. Visitors learn, for example, the reason behind the limited fishing season for matsubagani, and why only crabs of a certain size may be caught: It's an effort to preserve the crab population, threatened by overfishing. In the late 1960s, some 5,200 tons of crab were landed in Tottori alone; by 1991 that had dropped to just 300 tons. Careful management of crab stocks has seen that number ease back up to 1,120 tons in 2003.
"Crabs are a natural resource," said Kanikkokan's manager, Noritatsu Miki. "That resource can dry up."
source :  japantimes.co.jp/ January 2004


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oozuwaigani ... 大ズワイガニ big snow crab.
große Schneekrabbe. Chionoecetes bairdi
From Echizen
. . . CLICK here for Photos !



shiomaneki シオマネキ "inviting the tide"
Winkerkrabbe. Uca arcuata
Prepared with salt, as shiokara called "ganzuke がん漬"
"kanizuke" (蟹漬、がんづけ)
Local dish from Ariake kai 有明海沿岸
also called ganezuke がね漬、ganizuke がに漬、maganizuke 真がに漬
. . . CLICK here for Photos !



takaashigani, takaashi-gani たかあしがに / 高脚蟹 / 高足蟹
crabs with high legs. Japanese spider crab.
Speciality off the ..Izu peninsula. They are deep-sea inhabitants.
They live in deep waters about 50 - 300 meters. When a grownup male stretches its legs, it can be up to 3 meters long. It takes it 12 hours to cast off its shell when growing.
dishes with takaashi crabs タカアシガニ料理
. . . CLICK here for Photos !


tarabagani たらばがにKing crab.
Königskrabbe. Paralithodes camtschaticus
. . . CLICK here for Photos !


toge kurigani とげくりがに Eßkastanien-Krabbe mit Stacheln. Telmessus acutidens
. . . CLICK here for Photos !


Tsuiyamagani  津居山蟹 crabs from Tsuiyama, Hyogo, port at the Sea of Japan


yadokari やどかり hermit crab.
Einsiedlerkrebs. Fam. Paguroidea
. . . CLICK here for Photos !


watarigani わたりがに, わたり蟹 Gazami-Schwimmkrabbe. Portunus trituberculatus
Gazami がざみ
. . . CLICK here for Photos !



zawagani 沢蟹 swamp crab
. . . CLICK here for Photos !



zuwaigani ずわいがに / ズワイガニ Queen crab. Schneekrabbe. Chionoecetes opilio
. . . CLICK here for Photos !


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Kani Honke 札幌かに本家
The Original Crab Restaurant in Sapporo


. . . CLICK here for Photos !

with a huge moving crab over the entrance !

Click the photo to go to the HP of the restaurant.

Look at their dishes !
zuwaigani sugata yude ズワイかに姿ゆで
zuwaigani boiled in the form

yudegani ゆでかに boiled crab

Single Crab Dishes  一品料理
kani marimo かにマリモ dumpling with taraba crabmeat
kani guratan かにグラタン gratin
kani kooraage, koora age かに甲羅揚げ gratin fried in the shell
zuwaigani tsukuri ズワイかに造り sashimi of snow crabs
tarabagani fuumi yaki タラバかに風味焼き grilled at the table
zuwaigani shabushabu ズワイかにしゃぶしゃぶ boiling at the table in broth

Crab Kaiseki Dishes
A pleasure just to look at !


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crabs kani variations
Click for enlargement !



. . . . . More dishes with crabs


ganzuke がん漬け / 蟹漬 kani crab pickles
from Ariakekai, Saga


kani chirinabe カニちり鍋 , 蟹ちり鍋hodgepodge
. . . CLICK here for Photos !


kanikorokke kani korokke かにコロッケ croquette with crab meat
as a dish with beer or put on obento lunchboxes.
. . . CLICK here for Photos !


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kanimiso かにみそ 蟹l味噌 crab intestines puree like sauce
It is greenish and served inside the crab head shell. Or on a leaf of shiso perilla.
crab innards.

CLICK for more photos

You can poor sake into the shell and slurp it happily.
Paste aus Krabbeneingeweiden


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kani sashimi かに刺身 raw crab meat



kanitama かに玉, かにたま egg with crabmeat
usually a kind of omelette or scrambled eggs with crab meat, with Chinese flavored sweet and sour sauce or ketchup.
. . . CLICK here for Photos !


kanitama don かにたま丼 crab omelette over rice
kanitama ankake gohan, kanitama ankake don かに玉あんかけ丼
Often served in Chinese restaurants.
. . . CLICK here for Photos !

kanitama udon かにたまうどん crab omelette over udon noodles

Rührei oder Omelett mit Krabbenfleisch


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kanizake 蟹酒 sake with crabs
drunk from the main shell of the crab.
Or put some crab legs into a masu square wooden sake cup and drink with the meat dangling in front of your eyes ... mmmmmm ! Best with matsubagani.
. . . CLICK here for Photos !

Reiswein mit Krabben


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kanizoosui  蟹雑炊 (かにぞうすい) rice porridge with crabs

. . . CLICK here for Photos !
Reisbrei mit Krabbenfleisch


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Worldwide use



. . . . . more worldwide kigo
Crab (kani) Japan. Chesapeake Bay, USA



International Crab Recipes : japanesefood.about.com


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Things found on the way




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HAIKU




memorial Stone in front of station Hijiri Kogen 聖高原, Nagano


さざれ蟹足這ひのぼる清水哉
sazaregani ashi hai noboru shimizu kana (sazare kani)

such small crabs
climbing up my legs
in this clear water . . .


. Matsuo Basho - Archives of the WKD .
Summer of 1687, 貞亨4年夏
After a long walk, he cools his weary legs in a stream and feels happy as a child watching the small crabs.


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蟹の味噌妻も一緒にいける口
kani no miso tsuma mo issho ni ikeru kuchi

crab innards ...
my wife likes it
just like me


Gengetsu  弦月


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川蟹のしろきむくろや秋磧
kawagani no shiroki mukuro ya akigawara

the white
carcasses of river crabs -
river in autumn


Shiba Fukio 芝不器男 (1903-1930)


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蟹料理 灘を甲羅についで酔い 
kani ryoori nada o koora ni tsuite yoi

crab meat dishes ...
pooring sake into the shell
to get drunk


Shigeo 視外男

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松葉蟹福井へ二人冬の旅 
matsubagani Fukui e futari fuyu no tabi

snow crabs ...
together to Fukui
on a winter trip


Rikei 李渓





Nakabayashi Chikkei 中林竹渓 
1816-1867


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Related words

***** WASHOKU : INGREDIENTS

***** WASHOKU : Regional Japanese Dishes


***** WASHOKU : FISH and SEAFOOD SAIJIKI


***** . kani botan, kani-botan 蟹牡丹 crab and peony - kamon 家紋 crest patterns .

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