Jidori Local Chicken

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Local chicken (jidori) and niwatori

***** Location: Japan
***** Season: various, see below
***** Category: Humanity

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Explanation

Many areas have their special chicken breeds, called "local chicken", jidori 地鳥 (じどり ).



Hinai jidori, Nagoya koochin and Satsumadori are maybe the most famous.

The genaral name for chicken is "garden bird", niwatori　鶏　（にわとり）.


Online reference : jidori chicken



Amakusa Dai-O, Amakusa daioo 天草大王 from Kumamoto
Hakata jidori はかた地鶏 from Fukuoka
Kashiwa かしわ from Shiga
Nambu kashiwa 南部かしわ from Iwate
Oku kuji shamo 奥久慈しゃも from Ibaraki
Tango kurodori 丹波黒どり from Kyoto/Hyogo

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. Aizu jidori 会津地鶏 　local chicken from Aizu Wakamatsu
Fukushima



Awaodori 阿波尾鶏 from Tokushima
A special breed from 1989, with respect to the Awa Odori 阿波踊り　dance of Tokushima and is known for its beautiful tail. Breeding time is only 80 days, so it is rather cheap.
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Gokuraku Onkei from Oita 極楽温鶏
Paradise Hot Spring Chicken

Whole chicken stuffed with cabbage and onions. Steamed for 2 1/2hours in the hot steam of the Komatsu Jigoku Hot Spring in Sujiyu, Kokonoe Machi 筋湯温泉九重町. A final drop of kabusu lime juice adds flavor, so does some salt and pepper and ponzu sauce.

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jigoku mushi 地獄蒸し boiled in hot steam of a hot spring


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Hinaidori 比内鶏（ひないどり）
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Hinai jidori 比内地鶏 . They have relatively little fat.
Since 21.7.1942 they are a precious national treasure (天然記念物).
They are bred in Akita in the Odate area and are usually not exported. They are used for a regional hodgepodge dish called Kiritanpo, with maitake mushrooms, burdock, leek and konnyaku.
Packets with smoked meat, hamburgers and sausssages of the meat are also sold.
To raise these chicken you have to follow strict regulations. The black earth of the area and clear water of the Dewa mountains also seems to play a part in their tasty meat.
Some farmers even play Mozart music to keep the chicken happy!

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Der Hinaidori stammt ursprunglich aus Odate, eine Stadt in der Provinz Akita (Nord-Japan). Die Rasse ist wahrscheinlich eine Kreuzung zwischen Shamo und Jidori (Bankiva-Typ). Heute sind die Hinaidori berühmt weil sie das Hauptingredient sind der Kiritanpo Nabe, eine Fleisch-Reis Suppe der angeblich Sumo-ringer extra viel Kraft verleiht.
Wie viele andere Japanische Rassen sind auch die Hinaidori zum Kulturdenkmal erklärt worden. Obwohl heute die Hinaidori das Gewicht auf 2.5 Kg und 3 Kg limitieren waren die erste Hinaidori viel schwerer, dies durch ihre Shamo Erbschaft. Die Hinaidori sind biss heute nur in Japan zu finden.
source : 　sakbrd.tripod.com

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kashiwa no sukiyaki かしわのすき焼き sukiyaki with chicken from Nara



Kawamata Shamo 川俣シャモ - Fukushima
with a Shamo festival in August



Momotaro jidori 桃太郎地鶏 Momotaro chicken from Okayama


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Nagoya Kochin, Nagoya koochin 名古屋こうちん , 名古屋コーチン supreme brown fowl
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The supreme brown fowl,the Nagoya Kochin has been one of the specialities of Iwakura since old times. The damp climate of Iwakura,moderated by the Kiso river in the background,is ideal for breeding the Nagoya Kochin. These slowly reared fowls are very delicious.
The Nagoya Kochin sukiyaki,known in this region as “Hikizuri" has a unique chewy texture,a tasty flavour and a delicious smell,and is one feature of Iwakura´s local cuisine.
source : 　www.city.iwakura.aichi.jp 愛知県岩倉


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Onagadori (ながどり)尾長鳥　cock with a long tail

In Japanese literature nothing exact has been reported as to the origins of the breed called the Onagadori. The Japanese believe, however, that this breed came about by mutations of the breed Shokoku in the middle of the Edo Period (1600--1868). Oral history has delivered us the story that the territorial Prince (Shogun?) Yamanouchi in the Kochi Prefecture on the southern peninsula of Shikoku had the helmets and spears of his soldiers adorned with long rooster feathers for special occasions in order to honour the Emperor Tenno. The serfs and those subjected to the Prince, the farmers, who kept chickens of this type and delivered feathers for this important ornamental purpose were exempt from taxes. From this period, ca. 1655, onwards the (growth of longer feathers) steady lengthening of the feathers was to have had its beginnings. Helmets and spears of this period, which are adorned with long rooster feathers, can be seen today in Japanese museums.

A Mr. Tekeichi Riuemon from Shinohara in the Prefecture of Kochi on the island of Shikoku was supposed to have had a major breakthrough in breeding for the Longtails. For this reason the Onagadori's from this period were called "Shinoharato." After a period of time these birds were called "Nagaodori." Later one referred to them simply as "Tosa" in reference to the province in which they were mainly bred.

In the vicinity of the city of Kochi, on the street heading for the city of Nangoku, a monument was erect to honour Takeichi, a stone memorial that is still extant to this day.

The Japanese botanist Koyu Nishimura published a book in the year Ansei 4 (1857) with the title Sketches and Thoughts in which he described the phenomena of the continuous growth of the tail feathers of the Onagadori. From this point onwards the Onagadori was well know even among the common people of Japan.

The Onagadori became fully distinct and "thoroughbred" in the Taisho Period (1912 - 1926). From this point in time the tail feathers reached the incredible lengths of 6 metres and more. It is also in this period of time in which we find the explanations for the diverse comb and colour variations in the birds first imported to Europe.

source : 　www.feathersite.com / Brian Reeder

MORE : 　www.feathersite.com : Facts about Onagadori



. Clay Bell with a Kochi cock .


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Satsumadori 薩摩鳥　 さつま地鶏 from Satsuma, Kyushu
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The Satsuma-dori originates in Japan. Satsuma used to be the name of the prefecture now known as Kagoshima. In that time the breed was known as Ojidori (oojidori, meaning large fowl) The name satsumadori (given in the twenties) means nothing more than: “Large fowl of Satsuma”. In 1943 the Japanese Ministry of Culture declared the breed “protected inheritance”. The breeds origin comes of cross-breeding Shamo and Shokoku and was a true “knifefighter”. These “speedfighters” were the only ones to fight steel spurs. Very likely the Japanese copied fightingstyles and breeding in knifespurs (slashers) of Philipinian breeders. As this breed carries a full, large, fanning tail it gained popularity (just like Sumatra and Yokohama) in Europe.
The weight of the rooster lies approximately around 3,5 kg (7,7 lbs) and for a hen around 2,5 Kg (5,5 lbs)
source : 　www.vechthoenders.com


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Shamo 軍鶏（しゃも）a game fowl, fighting cock
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Kampfhahn

koshamo 小軍鶏（こしゃも）small shamo

Ritual Cock Fighting is a kigo, see below.


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Tosajiro , Tosa jiroo 土佐次郎 from Kochi
Tosa-jiro
. . . CLICK here for Photos !


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Ukokkei 鵜こっけい / 烏こっけい / 烏骨鶏 うこっけい
for producing eggs. The meat is used in noodle soups.

Ukokkei (Silkie) was said to have been introduced from China in early Edo Era, however, original place of Ukokkei is not clear. This breed shows many special morphological features: Black walnut comb with crest, Silky feather, Shank feather, Hind limb with fifth digit, Black colored skin, muscle, visceral organ and bone. Ukokkei is named after its black meat and bone. Ukokkei is known as medicinal chicken for revitalizer in traditional Chinese medicine and also has premium position as an ornamental animal.
Ukokkei was registered as one of Natural Monuments of Japan in 1942. Recently, Peoples are raising this breed not only as for an ornamental animal, also for production of the special meat and egg. Females still keep high broodiness. Tokyo strain was bred in Tokyo Metropolitan Animal Husbandry Experiment Station and shows higher egg production rate than usual Ukokkei population.
source : 　www.gene.affrc.go.jp

. . . CLICK here for Photos !


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Japanese Reference

source : 　名古屋コーチン鳥料理レシピ

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KIGO with CHICKEN


. First chicken 初鶏 (はつとり) hatsutori 　first cock calling
... hatsu koe 初声 (はつこえ ) first voice (of the cock)

keitan 鶏旦（けいたん） "day when the cock craws"
the first day of the New Year


keijistu 鶏日（けいじつ） "day of the chicken"
the 6th day of the New Year (according go the Asian lunar calendar)


kigo for the New Year



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Tori awase 鶏合 (とりあわせ) Ritual Cock Fighting
kigo for late spring

tookei 闘鶏（とうけい）, tori no keai 鶏の蹴合（とりのけあい）
"winning cock", kachidori 勝鶏（かちどり）
"loosing cock", makedori 負鶏（まけどり）
betting on cocks, kakedori 賭鶏（かけどり）
cock keeper, tookeishi 闘鶏師（とうけいし）




. Tokei Jinja 闘けい神社 / 闘鶏神社 (とうけいじんじゃ） 　
Cockfight Shrine at Tanabe, Kumano, Wakayama
and the historic divinatory cockfight for Heike and Genji warriors.


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niwatori hajimete tsurumu
鶏初めて交む (にわとりはじめてつるむ )
..... tori tsurumisomu 鶏交み初む（とりつるみそむ）
..... tori turumisu 鶏交みす（とりつるみす）
first time of mating for the chickens
kigo for late winter


torizoosui 鶏雑炊（とりぞうすい）rice porridge with chicken
torisuki 鶏すき（とりすき） sukiyaki with chicken meat
kigo for all winter



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FOOD

iridori いりどり【煎り鳥・炒り鳥】 roasted chicken
Chicken meat fried with vegetables in soy sauce with sugar and sake.
. . . CLICK here for Photos !



Chankonabe (ちゃんこ鍋)
is a Japanese stew (a type of nabemono or one-pot dish) commonly eaten in vast quantity by sumo wrestlers as part of a weight gain diet. It contains a dashi or chicken broth soup base with sake or mirin to add flavor. The bulk of chankonabe is made up of large quantities of protein sources (usually chicken (quartered, skin left on), fish (fried and made into balls), tofu (or sometimes beef) and vegetables (daikon, bok choy, etc). While considered a reasonably healthy dish in its own right, chankonabe is very protein-rich and usually served in massive quantities, with beer and rice to increase the caloric intake. Leftover chankonabe broth can also later be used as broth for somen or udon noodles.
Chankonabe served during sumo tournaments is made exclusively with chicken, the idea being that a rikishi should always be on two legs like a chicken, not all fours like a cow or off one's legs entirely like a fish (i.e., in a position of one who has just lost a match).
©　More in the WIKIPEDIA !

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Sumoringer-Eintopf

. WKD : more about SUMO wrestling


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Worldwide use

Das japanische Ur-Huhn

Die ersten Hühner (niwatori, wörtlich "Vogel im Garten") wurden in Südostasien bereits vor 4000 Jahren als Haustiere gehalten, in China sind sie etwa seit 2700 v. Chr. bekannt. Die Hühnerzucht weitete sich im dritten Jahrhundert v. Chr. auch auf Japan aus.
Hinaidori ist eine Hühnerrasse, die bereits seit dieser Zeit in Akita, in der Flussregion Yoneshirogawa und der Gegend Hinai als Haustier gehalten wird. Der Hals ist lang und der Kamm nur klein. Bis heute hat es sich die Charakteristiken des Wildhuhns bewahrt. Die Tiere sind nicht sehr groß und ihr Fortpflanzungstrieb ist nicht so stark ausgeprägt wie bei anderen Hühnerrassen.

Das fettarme Fleisch ist wohlschmeckend, nicht zu hart und verleiht einer Suppe einen kräftigen Geschmack. Möglicherweise trägt die spezielle schwarze Erde der Hinai-Gegend dazu bei. Schon die japanischen Ureinwohner, die Ainu, wussten von dieser besonderen Erde zu profitieren. Das reine Wasser der Bergregion von Dewa ist ebenfalls ein Grund für den Zuchterfolg der Hinaidori. Manche Züchter bemühen sich auf andere Weise um ihre Hühner; sie spielen für ihre Tiere im Stall Mozart-Melodien, um sie bei guter Laune zu halten. Nichtsdestotrotz ist die besondere Bedeutung dieser Hühnerrasse für die Japaner daran zu erkennen, als dass sie seit Juli 1942 offiziell zum Naturdenkmal Japans erklärt wurde.
Bei der Zucht dieser Rasse müssen die Hinaidori-Hühnerfarmen zahlreiche Vorschriften beachten und diese werden streng überwacht: Auf 3,3 Quadratmetern Land dürfen nicht mehr als 1 bis 1,5   Tiere gehalten werden. Die Tiere müssen sich zudem frei bewegen können und müssen mindestens 180 Tage aufgezogen werden. Und schließlich sind zum Verzehr lediglich weibliche Tiere zugelassen.

Die Stadt Odate in Akita veranstaltet jährlich im Januar einen gut besuchten Hinaidori-Hühnermarkt. Von shintoistischen Zeremonien bis zur Verkaufsausstellung – alles dreht sich ums Huhn. An einem 15 Meter langen Eisenspieß werden zu diesem für die Region wichtigen Anlass gleichzeitig 1000 Hähnchen rundum gegrillt.
In Geschenkpackungen als Reisemitbringsel finden sich Hamburger mit Hinaidori oder Würstchen sowie Geräuchertes aus diesem Hühnerfleisch.

Die drei wichtigsten Hühnerrassen
In ganz Japan sind rund 60 Hühnerrassen beheimatet, zu den drei bekanntesten zählen neben der beschriebenen Hinaidori aus Tohoku, die Rassen Satsumadori aus Kyūshū (besser ohne Längenzeichen?` ) und Nagoya Kōchin aus Zentral-Honshu.

Im Jahr 1943 wurde die Kampfhuhnrasse Satsumadori (Satsuma ist der ehemalige Name von Kagoshima auf der Insel Kyūshū) zum japanischen Kulturgut (tennen kinenbutsu, das war oben Naturdenkmal. ) erklärt. Allerdings sind mittlerweile einige Rassen eingekreuzt worden, und nur Hühner mit einem Genanteil von 50 % der ursprünglichen Rasse dürfen sich Satsumadori nennen. Sie sind besonders groß und aufrecht und haben einen sehr langen schirmartigen Schwanzaufbau. Auch in Europa hat die Rasse inzwischen Einzug gehalten.

Die braune Hühnerrasse Nagoya Kōchin stammt aus dem Dorf Iwakura am Fluss Kisogawa, einer feuchten Gegend, die für die Aufzucht dieser Rasse optimale Bedingungen bietet. Das Fleisch dieser Hühner ist bestens zum Verzehr geeignet, sehar zart, aromatisch und wohlschmeckend und wird für viele Hühnergerichte verwendet, sehr beliebt ist eine Sukiyaki-Variante mit Nagoya-Kōchin-Hühnerfleisch.

Eine Besonderheit stellt die Rasse Ukokkei (wörtlich "abenknochen") dar. Haut, Eingeweide und Knochen sind schwarz, die Federn entweder weiß oder schwarz und die Zehen haben jeweils fünf Krallen. In China werden diese Hühner als heilige Vögel betrachtet, deren Verzehr dem Essenden ein langes Leben, ja sogar die Unsterblichkeit verheißt. In der Tat ist das Fleisch wohlschmeckend und wird auch in Japan sehr teuer gehandelt. Viele Bauernfamilien halten einige dieser Tiere für den Eigenbedarf.

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Things found on the way


Men posing as Chicken
Utagawa Toyokuni ukiyo-e prints (1809)



and posing as other birds
source : Miburi-e ... Men posing as Animals. Woodblock prints
miburi-e 身振絵 man posing as animals


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HAIKU

fuyugomori tori ryoori ni mo nebutsu kana

winter seclusion --
cooking a chicken
praising Buddha

ISSA . winter seclusion

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尾長鳥生きた化石のように立ち
onagadori ikita kaseki no yoo ni tachi

long-tailed cock ...
it stands up like a
living fossile

Yanagisoo　柳窓


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Ito Jakuchu 伊藤若冲
gunkei 郡鶏 many roosters



. Ito Jakuchu 伊藤若冲 .



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roosters by Kano Sanraku 狩野山楽







- Reference Paintings -


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Related words

***** . Market on the Day of the Rooster
(tori no ichi 酉の市) 　
First day of the rooster in November



***** WASHOKU : Kiritanpo (kiritampo) skewers of mashed rice


***** WASHOKU : NGREDIENTS


. Tori 酉 Year of the Rooster (chicken, cock) - 2017 .

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Gyuuniku Beef Cows

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Beef (gyuuniku) Rindfleisch, Rind

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

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Explanation

gyuuniku 牛肉 beef, often steak
Japanese beef is often very fat, with marble fat, "like frost" (shimofuri).
There are quite a few regional varieties of cows, some are treated like royalty and classical music is played in the shed to keep them happy.



wagyuu, wagyu 和牛 Japanese beef
from Japanese cattle.

biifu ビーフ beef
roosuto ロースト― roast


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Wagyū (和牛)
refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from wagyū cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and thus a high market value. Several areas in Japan are famous for the quality of their Wagyu cattle, and ship beef bearing their areas' names. Some examples are Kobe, Mishima and Ōmi beef.

The wagyū cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids[1] than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.

Wagyū were initially introduced to Japan as a beast of burden to help cultivate rice. By order of the Shogun, the cowherd in Japan was closed and eating meat from any four legged animal was prohibited from 1635 to 1838. Because of Japan's rugged terrain and isolated areas, different breeding and feeding techniques were used such as massaging or adding beer or sake to their feeding regimen.

It is suggested that this was done to aid in digestion and induce hunger during humid seasons but appears to have no effect on the meat's flavor. Massaging may have been to prevent muscle cramping on small farms in Japan in which the animals did not have sufficient room to use their muscles.

There are five major breeds of wagyū (wa means "Japanese" and gyū means "cow"): Japanese Black, Japanese Brown, Japanese Polled, Japanese Shorthorn, and Kumamoto Reds. Japanese breed names include: Tajima, Tottori, Shimane, Kochi and Kumamoto. Kumamoto Prefecture is famous for their red wagyū cattle. The more famous black variety has their origins in Kobe.
©　More in the WIKIPEDIA !


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sukiyaki is one of the most favorite beef dishes.

source : www.daiei.co.jp


sukiyaki, suki-yaki 鋤焼 (すきやき) "food prepared on a spade"
gyuunabe 牛鍋（ぎゅうなべ）、with beef
uosuki 魚すき（うおすき）、with fish
okisuki 沖すき（おきすき）、with seafood
torisuki 鶏すき（とりすき）、with chicken or pheasant
udonsuki 饂飩すき（うどんすき） with udon
kigo for winter


Sukiyaki (Japanese: 鋤焼 or more commonly すき焼き; スキヤキ) is a Japanese dish in the nabemono (Japanese steamboat) style.

often prepared with warishita すき焼きわりした soy sauce and dashi mix
Warishita and Soy Sauce

It consists of meat (usually thinly sliced beef) as the secular, raw part of the meal (namakusa), and a lot of vegetarian ingredients like firm tofu, konnyaku and vegetables, slowly cooked or simmered at the table, alongside vegetables and other ingredients of the sacred aspect of a meal (shoojin), in a shallow iron pot in a mixture of soy sauce, sugar, and mirin (warishita). Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.

In the 1890s when Japan was opened to foreigners, new cooking styles were also introduced. Cows, milk, meat, and egg became widely used, and sukiyaki was the most popular way to serve them. The first sukiyaki restaurant, Isekuma, opened in Yokohama in 1862.
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In Kanto, the warishita is put in the pot first, them meat and vegetables are added. In Kansai, only lard is used for the first frying of meat, which is eaten dipped in a raw egg to make it a bit cool. Then warishita is poored in the pot, other ingredients, vegetables and tofu are added with more meat and all is let to stew for a moment.

In Kyoto, the oldest restaurant, Mishima Tei 三嶋亭, had a story to tell about the beginning of the restaurant there.
The founder, a samurai from Kyoto, Mishima Kanekichi and his love Tei made it to Nagasaki to get married and there studied the new ways of eating meat, which was not common in Buddhist Japan. Then they went back to Kyoto and established their restaurant in 1873. The present owner is the 5th generation and keeps up the high standard for meet dishes.

They serve sukiyaki in a hexagonal pan. First some white sugar is placed on the black pan and then one piece of beef for each guest. While it grills on the sugar it makes a delicious sound. This first bite is pure beef, so the guest can enjoy the taste of the carefully choosen marbled meat.
Then the other ingredients are added, warishita poored over it and all is cooked in the usual way.
. . . CLICK here for Photos of Mishima Tei Restaurant !


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shabushabu　しゃぶしゃぶ　 shabu shabu


Shabu-shabu (しゃぶしゃぶ, also spelled syabu-syabu) is a Japanese variant of hot pot. The dish is related to sukiyaki in style, where both use thinly sliced meat and vegetables, and usually served with dipping sauces. However, it is starkly different in taste as it more closely resembles its predecessor, the Chinese hot pot; shabu-shabu is more savory and less sweet than sukiyaki. It is considered a winter dish but is eaten year-round.
The dish is traditionally made with thinly sliced beef, though modern preparations sometimes use pork, crab, chicken, duck, or lobster. Most often, tender ribeye steak is used, but less tender cuts such as top sirloin are also common. A more expensive meat, such as Wagyu, may also be used for its enhanced flavor and texture.

Shabu-shabu is usually served with tofu and vegetables, including hakusai, chrysanthemum leaves, nori (edible seaweed), onions, carrots, shiitake mushrooms and enokitake mushrooms. In some places, Udon, Mochi and/or harusame noodles may also be served.

Shabu-shabu was introduced in Japan in the 20th century with the opening of a Shabu-shabu restaurant "Suehiro"[1] in Osaka. The name of Shabu-shabu was named when Suehiro served it. After that, Suehiro registered the name of shabu-shabu as a trademark in 1955. The cuisine rapidly spread through Asia and is now a popular dish in Western countries as well. Together with sukiyaki, shabu-shabu is a common dish in tourist hot-spots, especially in Tokyo, but also in local Japanese neighborhoods (colloquially called "Little Tokyos") in countries such as the United States.
Its origins are traced back to the Chinese hot pot known as "shuan yang rou". Shabu-shabu is most similar to the original Chinese version when compared to other Japanese steamboat dishes (nabemono) such as sukiyaki.
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rei shabushabu, reishabu れいしゃぶ / 冷しゃぶ cold shabushabu
a delicacy in summer. Often served on salad leaves.
often pork meat is also used.
rei-shabu
. . . CLICK here for Photos !


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ume beef, Osaka Ume beef 大阪ウメビーフ "plum beef"
From the farm of Harano Shooji
He feeds his 50 cows pickled umeboshi every day, about 1 kg. The cattle does not get any antibiotics, and they seem to like the umebosh. It keeps the cows happy (with an alcohol content of about 12 percent) and free of stress.
The plums come from Choya Umesho in Habikino, Osaka.

. . . CLICK here for Photos !


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wagyuu tsukudani 和牛佃煮 sweetly simmered Japanese beef
prepared in some areas of Japan, often an expensive present for travellers.
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yaki-niku, yakiniku 焼き肉 (やきにく, 焼肉) grilled slices of meat
Korean-style barbecued beef is quite popular too.
Many restaurants specialize in this kind of food for a group of people to enjoy whilst socializing.
. . . CLICK here for Photos !

©　More in the WIKIPEDIA !


. WKD
binchootan 備長炭 Binchotan. special charcoal from Wakayama
used for grilling food


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gyuudon 牛丼 (ぎゅうどん） bowl of rice with beef
. . . CLICK here for Photos !
mega gyuudon メガ牛丼 expecially large portion



nikujaga 肉じゃが "meat and potatoes"
from Kure city, Hiroshima

The town of Kure is one of the originagors of this dish, together with Maizuru.
Toogoo Heihachiro of the Marine is said to have introduced this dish to the mariners after eating it in Europe.
In Kure, they do not use water but may queen potatoes, beef, shirataki noodles and onions.
If you add also carrots and green peas, it is no longer nikujaga from Kure city.

The city of Kure is also lately trying to introduce the Marine gourmet, kaigun gurume　海軍グルメ, giving some dishes the names of the ships which were most famous for this dish.



Unweit von Hiroshima liegt die Hafenstadt Kure, ein wichtiger Stützpunkt der japanischen Kriegsmarine. Der Admiral Toogoo Heihachiroo (1847-1934) lernte bei seinen Fahrten in Europa ein Gericht kennen, das er seinen Soldaten auf dem Schiff unterwegs zu Essen gab und das von Kure aus ganz Japan eroberte – die inzwischen so beliebte Hausmannskost „Kartoffeln mit Fleisch“ (nikujaga).
In Kure werden dazu nur Kartoffeln der Sorte May Queen, Rindfleischscheiben, Shirataki-Konnyaku-Fadennudeln und Zwiebeln zusammen ohne Wasser eingekocht. In anderen Gegenden kommen nach Geschmack noch Möhren und Erbsen dazu.
Die Stadt Kure bemüht sich mit diesem und anderen Gerichten, die auf Schiffen der Kriegsmarine gegessen werden, einen „Marine-Gourmet“ (kaigun gurume) populär zu machen und viele Restaurants in Kure servieren inzwischen diese Gerichte für die Touristen.

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hikiniku ひき肉 minced meat, Hackfleisch
It is produced into

meat balls ミートボール
CLICK here for PHOTOS !

hamburgers ハンバーグ
CLICK here for PHOTOS !

and German steak dishes ジャーマンステーキ (jaaman suteeki)
CLICK here for PHOTOS !

With different sauces these dishes can be varied as mother likes it.


Later on not only beef was used for minced meat, but also pork, chicken and others.



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Regional Beef
This LIST is not complete. Let me know your information.


akaushi, aka-ushi あかうし "red cows"
from Mount Aso, Kyushu, also Tosa and other regions.
At Mt. Aso, they make Aso hayashi raisu 阿蘇ハヤシライス　hashee rice with this beef


阿蘇あかうしバーガー Aso Akaushi Hamburger 赤牛ハンバーガー


Akaushi cattle is richly marbled with fat and produces a very tender, flavorful expensive variety of steak which is used in Kobe restaurants.
The largest purebred group of the Wagyu breed of Akaushi cattle outside Japan is located in Harwood, Texas, owned by HeartBrand Beef.
©　More in the WIKIPEDIA !


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Hidakagyuu 日高牛 beef from Hidaka
Hokkaido


Iki gyuu 壱岐牛 beef from Iki Island, Nagasaki pref.
CLICK here for PHOTOS !


Ishigaki gyuu 石垣牛 beef from Ishigaki, Okinawa



Matsuzaka gyuu 松阪牛 beef from Matsuzaka
Mie prefecture
. . . CLICK here for Photos of the most expensive beef filet !
Ami-yaki, amiyaki 網焼き grilled on a net
Grilled beef from Matsuzaka beef is a speciality of Mie prefecture



Mishima Ushi, Mishima gyuu 見島牛 beef from Mishima Island
Yamaguchi prefecture
. . . CLICK here for Photos !
On this small island, most elderly farmers still have some of these cows and some oxen. They take a longer time to grow for food, but are kept like members of the family in the barn. About 20 cows are brought to slauter to the mainland every year.



Mokkori gyuu もっこり牛
brand of beef produced in Minamikata town, Hokkaido
. . . CLICK here for Photos !



Oki no shima 隠岐の島 Island group of Oki no shima
On the island 知夫里島 they have a long tradition of keeping cows, more than 800 years. The cows are strong and can swim through the sea to the next island, they are called "the sea-crossing, swimming cows" of Okinoshima.
Nowadays, the whole island is used as common grazing land for the calfs and cows. In winter, when the island becmes barren, the cows have to swim to nearby Shimazu island 島津島.
. . . CLICK here for Photos !
The famous ekiben lunch from Matsue uses this beef.
. WASHOKU
Regional Dishes from Shimane prefecture





Oomi gyuu 近江牛 beef from Omi
Shiga prefecture
. . . Oomi Beef in the Edo period Ii Naosuke and Mito no Nariaki



Sagagyuu 佐賀牛 beef from Saga



Shinshuu wagyuu 信州和牛 beef from Shinshu province, Matsumoto
beef from Nagano Prefecture, also called "Shinshu premium beef."
It comes from cattle with black hair kuroge-wagyu (黒毛和牛).
. . . CLICK here for Photos !



Shiraoigyuu 白老牛 beef from Shiraoi
Hokkaido. rather dark brown to black cows.
. . . CLICK here for Photos !



Tajimagyuu 但馬牛　beef from Tajima Hyogo prefecture
Tajima cattle (但馬牛, Tajima-ushi or Tajima-gyu) is one of the types of black Wagyu cattle in Japan. Many tajima cattle are born in Hyōgo Prefecture and raised as stock for famous beef such as Kobe beef and Matsuzaka beef.
Tajima cattle has been fed from old times in Tajima Province. In the Shoku Nihongi, it is written that “The Tajima-ushi is fit to cultivate the fields, to carry burdens and to eat.” In ancient times, people ate tajima-ushi in their own houses.
©　More in the WIKIPEDIA !



Takamorigyuu 高森牛 beef from Takamori
Yamaguchi
CLICK here for PHOTOS !
http://www.takamori-beef.com/





Yonezawa gyuu 米沢牛 beef from Yonezawa



BEEF in the Washoku Database


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quote
U.K. 'wagyu' cross-breed an affordable favorite
By WILLIAM HOLLINGWORTH , Japan Times 2009

LONDON
"Wagyu" beef has long been the preserve of Britain's exclusive restaurants and London's high-end stores, like Harrods.
However, the average bloke in the street will soon be able to have a taste of the prized wagyu thanks to a major supermarket chain that wants to bring luxury foods to everyone.

ASDA, part of the Wal-Mart group, has just started breeding cross Holstein-wagyu cattle for its supermarkets and hopes to start selling the product in early 2011.

Although not pure wagyu meat, which retails for as much as $170 per kg, the meat will have many of the characteristics of wagyu (which literally means Japanese cattle) that make it so appetizing to gourmets.

With wagyu, the fat is more evenly distributed than in other meats and it has a highly marbled appearance. The fine strands of unsaturated fat in the meat melt when it is cooked, giving it a greater depth of flavor than other kinds of beef.

Because the store is producing its own wagyu and does not have to import anything, the store is confident it can keep costs down and reduce the price to the consumer.

"wagyu beef is the best in the world, but until now it has been the preserve of the extremely well to do. We want to make it affordable for the average man in the street," said Pearce Hughes, the company's agricultural development manager.

ASDA took semen from two pedigree black wagyu bulls in Britain. Breeders in southern Scotland then inseminated a Holstein cow and a few months later their efforts paid off with the birth of the first wagyu-cross, which they have named Inochi, which means life in Japanese.
The bulls used in the breeding process are the result of implanting Australian full-blood wagyu embryos into cows in Europe. The bulls' genes are linked to the Kedeka and Fujiyoshi lines.

Following the successful birth, farmers will now inseminate further Holstein cows on a Yorkshire farm and the plan is to produce 2,500 wagyu-Holsteins a year, providing 750 tons of meat.

But Hughes adds, "wagyu-cross-Holstein is deemed as the ultimate cross in Japan because the two breeds lay down marbling in exactly the same way, producing top quality meat superior to wagyu-cross-Angus or Red Devon. It has been known for wagyu-Holstein beef to match the eating quality of purebred wagyu in taste trials."

The meat will be less fatty than pure wagyu, but bosses at ASDA believe this will appeal to health-conscious Britons.

Pure wagyu have been bred in Wales on a small scale since 2000. Farmer David Wynne Finch imported some embryos of mixed black wagyu and implanted them into some standard cross-bred beef cows. He has a herd of around 30 wagyu.

The wagyu breed has only been exported out of Japan on three occasions.

While the breed is considered indigenous to Japan, DNA testing has shown it was influenced by European breeds brought about through cross-breeding in the early 1900s.
In Japan, it is claimed that farmers massage their wagyu cows to ensure the fat is evenly distributed. They are also fed grain and given beer to stimulate appetite.
source : Japan Times, October 2009


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Worldwide use

Rindfleisch
Steak, Rinderbraten

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Things found on the way


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HAIKU and SENRYU

すき焼きへ世話をする箸食べる箸　
sukiyaki e sewa suru hashi taberu hashi

chopsticks
for the sukiyaki pot
for eating

Sagara　Wataru　相良渉


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ステーキの皿の人参いつも北　　
suteeki no sara ni ninjin itsumo kita

a plate with steak
and the carrots always
facing north

Moriya Akitoshi 守屋明俊
Reference



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すき焼きの母へ残った葱豆腐　
sukiyaki no haha e nokotta negi toofu

left over for mother
from the sukiyaki pot ...
leek and tofu

Makido 牧戸俊翠


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Related words

***** WASHOKU : INGREDIENTS

. WASHOKU
Milk and Milk Products


WASHOKU : NIKU ... MEAT 　

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REGIONAL DISHES LIST

[ . BACK to TOP . ]

Use SEARCH BLOG in the top left corner to find your keyword.
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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


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
MORE
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
MORE
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
MORE
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
MORE
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
MORE
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
MORE
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
MORE
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
MORE
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




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
MORE
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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Yamagata

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Yamagata Prefecture (山形県, Yamagata-ken)
is a prefecture of Japan located in the Tohoku region on Honshū island. Its capital is Yamagata.
The aboriginal Ezo people (蝦夷) once inhabited the area now known as Yamagata. During the Heian Period (794–1185), the Fujiwara (藤原) family ruled the area. Yamagata City flourished during the Edo Period (1603–1867) due to its status as a castle town and post station, famous for beni (red safflower dye used in the production of handspun silk).
In 1649, the famous haiku poet, Matsuo Bashō visited Yamagata during his five-month trip to the northern regions of Japan. Yamagata, with Akita Prefecture, composed Dewa Province until the Meiji Restoration.

Yamagata Prefecture is the largest producer of cherries and pears in Japan. A large quantity of other kinds of fruits such as grapes, apples, peaches, melons, persimmons and watermelons are also produced here.
©　More in the WIKIPEDIA !


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Carp, Carps (koi 鯉)

***** Location: Japan, Yamagata
***** Season: All Summer
***** Category: Animal

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Explanation

Carp, KIGO for all Summer 　　

golden red carp, higoi 緋鯉 ひごい
"carp with freckles", madaragoi 斑鯉（まだらごい）
"sun carp", higoi 日鯉（ひごい）
"brocade carp", nishikigoi 錦鯉（にしきごい）、
"special carp", kawarigoi 変り鯉（かわりごい）

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Carp, Yonezawa koi 米沢　鯉 is a speciality of Yonezawa city, former castle town of the Uesugi clan.

Pure water and the intense cold of winter work on the carp of Yonezawa, with absolutely none of the smell of mud peculiar to ordinary river fish; Yonezawa Carp are shipped after not two, but three years.

apples

YONEZAWA BEEF
The flavor lies in the climate, soil and water well-suited to rearing and also in painstaking efforts involved in raising. Sukiyaki, shabu-shabu and steak are all delicious. There is also soybean paste-pickled beef as a delightful gift.
The fat of the meat is soft and stays soft when cold, so it is suitable for station lunchboxes.

gyuuniku domannaka　牛肉どまんなか
Beef Domannaka
Station Lunchbox with hashed meat and small cuts of meat, flavored in a special sauce with soysauce, sake and secret ingredients. A simple dish, where the meat is combined with the local rice variety, Domannaka, which is good for taking on the flavor of gravey.
Mada by Shinkineya 「新杵屋」（しんきねや).
CLICK here for PHOTOS !



Other specialities:
buckwheat noodle restaurants
Sake
YONEZAWA-ORI weaving

source : 　yamagata-u.ac.jp

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More Yamagata Dishes 山形郷土料理
. . . CLICK here for Photos !



gibooshi ギボウシ（擬宝珠） hosta leaves



gyoojana 行者菜 Gyojana, "green chives for mountain ascetics"
Nagai Town 山形県長井市



hippari udon ひっぱりうどん "pulling at udon noodles"A pack of natto and some saba from the can is mixed in a bowl, then rings of leek and soysauce are mixed to make a sauce, where the boiled udon (which are served in a big pot and all can take their share) are now put in. They are mixed until the sauce has covered them well and then ... slurp ... all is eaten.
This was a staple winter food of the poor people, who could keep udon packs, cans of fish and home-made natto in their homes. Other fish cans are also used now, for example salmon or tunafish. Some mix the sauce with powder cheese or tenkasu, anything goes ...
CLICK here for PHOTOS !


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kigo for late autumn

imoni (いもに)　芋煮 "boiled satoimo taro potatoes"
This dish originated in Yonezawa, Yamagata, being prepared outdide in large pots for a crowd to enjoy the cool evenings.
It is made from sato-imo taro roots, leek, konnyaku and local beef, the broth flavored with soy sauce.
This has migrated to other parts of Japan, with other ingredients and even miso for the broth !
But the real inhabitants of Yamagata dislike a broth with pork, for example.
. . . CLICK here for Photos !
imoni nabe いも煮鍋
imonijiru 芋煮汁
quote
Annual potato stew festival held in Yamagata
Thousands of people have enjoyed potato stew cooked in a giant pot at an annual event in Yamagata City, northern Japan.
The organizers began cooking the stew in a 6-meter diameter pot on Sunday morning. They used 1,200 kilograms of beef, 3,000 kilograms of taro potatoes and 3,500 Japanese leeks.
Thirty-thousand servings were sold for 300 yen, or about 4 dollars.
The organizers checked the radiation levels of the ingredients due to concerns about possible contamination from the accident at the Fukushima Daiichi nuclear plant.
They also invited 120 people who had to evacuate their homes because of the March 11th disasters.
The chief organizer, Akira Kaitou, says he hopes everyone will feel happy about eating tasty food from Yamagata Prefecture.
source : NHK news

. Japan after the BIG earthquake March 11, 2011　.


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kujira mochi くじら餅 "whale mochi cakes""




nikusoba 肉そば Chinese noodles with chicken meat and leek
it is serverd cold, "Cool Niku Soba"
From Kahoku village



soomen ankake そうめん餡かけ　somen noodles with sweet sauce


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ukogi うこぎ　/ 五加木 kind of aralia tree
Acanthopanax sieboldianum Makino
The leaves have been used as food in the Yonezawa area since the Edo period, when the daimyo Naoe Kanetsugu 直江 兼続（なおえ かねつぐ 1560 - 1619） made them plant this trees for fences around the homes and have some food in times of need.
Kanetsugu gave up fighting Ieyasu (he had no chance to win) and was reduced in force to live in Yonezawa.
ukogi gohan うこぎごはん rice with ukogi leaves
ukogicha ウコギ茶 tea from ukogi leaves
CLICK here for PHOTOS !


kigo for mid-spring

ukogi 五加木 (うこぎ) kind of aralia tree
..... ukogi 五加（うこぎ）, mukogi むこぎ
ukogigaki 五加垣（うこぎがき）hedge of aralia trees
ukogi tsumu 五加摘む（うこぎつむ）picking aralia leaves (for tea)


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yukina ゆきな / 雪菜 "snow leaves"
The plant is harvested in october, put back into the earth and covered with straw. Now the deep snow of Yamagata covers it for some weeks to make it more eatable and sweet. It can be dug out all winter, it tasts slightly of wasabi.
In former times it was simple put through hot water
fusubezuke, fusube zuke ふすべづけ "hot water pickles"
. . . CLICK here for Photos !
It is difficult to dig out in winter and its planting was almost stopped. Now some farmers try to revive the habit of eating this leafy vegetable.

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- - - - - Introducing Food from Yamagata -
Strawberries / Cherries / Peach / Western pear / Apple / Yamagata beef / Oysters / Ayu-fish / Rice / Nameko mushrooms on wood

Soba noodles
Traditional techniques and flavor handed down from generation to generation. Enjoy our hospitality with our hand-made soba.
Yamagata has many varieties of soba noodles. Each soba restaurant has it's own taste and style. There is a “city style soba”, which can be eaten smoothly. Also, there is a “country style soba”, which is simple and plain, but has a great soba aroma.

If you visit Yamagata, you will definitely be able to find a soba type which suits you.
We have “Gassan Sansai Soba”, where you dip cool soba noodles into a pot of mountain vegetable and mushroom soup. Another soba is cool “Niku Soba” which has chicken and leek on top of the soba. This was started in Kahoku-machi. Also, We have “Gesoten soba”, which has a deep-fried squid on top of the soba. Especially, There is “Ita soba”, which used to be served in a big in the farmer meeting. You can enjoy the vestige of their old style.
- source : www.yamagata-export.jp

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Things found on the way

Carp farming may have started in
Yayoi period: fossil study

People in Japan’s Yayoi period may have already been engaged in carp farming for winter storage, a group of researchers said Thursday, based on a recent study on fossils of young carp’s teeth discovered at a major archeological site. According to the group, the analysis based on the discovery at the Asahi site in Aichi Prefecture, a huge moated settlement from the 4th century B.C. to the 4th century A.D., marks the earliest illustration of carp farming in Japan.

‘‘I suppose Yayoi people released carp in the spawning season into rice fields, moats or ponds, and that the fish produced eggs—a primitive farming probably started in such a way,’’ said Tsuneo Nakajima, a senior curator specializing in fish ecology at the Lake Biwa Museum in Shiga Prefecture, which analyzed the fossils. The finding is also significant because people in the Yayoi period had been thought to have procured food mainly by hunting and gathering, the researchers said.
source : 　www.japantoday.com


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HAIKU



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Related words

***** . Folk Toys from Yamagata .

. karakara senbei からからせんべい crackers with toys inside .



***** WASHOKU : Regional Japanese Dishes

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