Okayama ... and Momotaro

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OKAYAMA

Momotaro Hodgepodge (momotaroo nabe)

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

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Explanation

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


Clay Bell from Okayama


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

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

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The main story of
Momotaro and Momotaro Dolls and Amulets

. Momotaroo 桃太郎 Momotaro the Peach Boy .

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Momotaro Festival in Okayama
"桃太郎祭り" Momotaro Matsuri
source : 　www.pref.okayama.jp

. . . CLICK here for Photos !

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

. . . CLICK here for URAJA Photos !



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





. Shrine Kibitsu Jinja 吉備津神社 .


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

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


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


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

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

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

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

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

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

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

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

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




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


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



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


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


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Momotaro and Daruma ... 桃太郎とだるま


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

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


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


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Chawanmushi served in a Daruma bowl
together with a Momotaro Sushi


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

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


WASHOKU -Sweets from Okayama


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


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


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


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Other dishes from Okayama

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


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


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


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


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


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


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

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

. . . CLICK here for Photos !

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


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funameshi フナ飯 rice with funa fish


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



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


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


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


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

ホルモンのうどん振舞う運動会

they even serve
hormon udon noodles -
villge sports festival

Gabi Greve, October 2009


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



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



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




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



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



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


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


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


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



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


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


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


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


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


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- new instant ramen soups　インスタント　ラーメン

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

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

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

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


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


Sakushuu kuro 作州黒 Black beans from Sakushu province
Sakushu is an old name of some northern parts of Okayama prefecture
. . . CLICK here for Photos !


sawara no kookozushi サワラのこうこずし


shirasagi komugi しらさぎ小麦　"white heron" type of wheat
good for making udon noodles.
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tai no hamayaki 鯛の浜焼き
sakuradai no hamayaki 櫻鯛の浜焼き
from Kasaoka Town
. . . CLICK here for Photos !



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



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



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



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


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. Oishii o-hanashi Okayama
おいしいおはなし 岡山 .
Literature and Food Event from February to March 2012

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


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Worldwide use


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Things found on the way

Kintaro, the Golden Boy
Daruma Museum


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HAIKU

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

ume saku ya inu ni matagaru momotarô

plum blossoms --
riding a dog
the Peach Boy



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

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


Kobayashi Issa

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


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



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

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


. Toys and Talismans from Japan .



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Related words

Momotaro Food / my photos

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

Shoodoshima 小豆島 Shodoshima
Kagawa prefecture, but close to Okayama


***** WASHOKU : Regional Japanese Dishes


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

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Kanagawa

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Kanagawa Prefecture



Kanagawa Prefecture (神奈川県, Kanagawa-ken) is a prefecture located in the southern Kantō region of Honshū, Japan. The capital is Yokohama. Kanagawa is part of the Greater Tokyo Area.
In medieval Japan, Kanagawa was part of the provinces of Sagami and Musashi.

There are some archaeological sites of Jōmon period (around 400 BC). About 3000 years ago, Mount Hakone made volcanic explosion and Lake Ashi on the western area of this prefecture.

It's estimated, Yamato Dynasty ruled this area from 5th century. In the ancient era, plains and damps were widely spread with few inhabitants.

Kamakura in central Sagami was the capital of Japan during the Kamakura period (1185-1333).

During the Edo period, the western part of Sagami Province was governed by the daimyo of Odawara Castle, while the eastern part was directly governed by the Tokugawa Shogunate in Edo (Tokyo).

Yokohama Chinatown is the largest Chinatown in Japan (larger than Chinatowns in both Kobe and Nagasaki) and it is one of the largest in the world.
©　More in the WIKIPEDIA !


Misaki is a fishing port where maguro tuna fish is landed.

fine local sake rice wines using highquality water and rice from Fuji and Tanzawa regions

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Dishes from Kanagawa prefecture
神奈川　郷土料理



akamoku 鎌倉の新名産アカモク akamoku seaweed
from the sea off Kamakura
nagamo ナガモ "long seaweed"
It grows in shallow sea water and grows to seven meters long. It is a kind of "weed" in the waters off Kamakura, but in recent years young fishermen and cooks have promoted it to a new speciality, eaten in miso soup, in jelly-form and many others. It is even served in sophisticated dishes at the resort hotels.
. . . CLICK here for Photos !




Ashigara Tea
From Tanzawa and Hakone.


butaniku 豚肉　pork dishes
Koza pork and Yamayuri pork
pork cutlet,pork rice bowl and pork with beanpaste
butaman in chinatown ブタまん
. . . CLICK here for Photos !

パンダまん Butaman and Pandaman, Manju with meat
Panda Man
. . . CLICK here for Photos with more PANDA FOOD !
Panda Pan ぱんだパン
Panda Soomen パンダそうめん from Ueno Zoo, Tokyo
Panda Bento パンダ弁当 Lunchboxes
Panda パンダラーメン Ramen Noodle soup
Panda Kamaboko パンダかまぼこ




Daibutsu manjuu 大仏まんじゅう / 大仏饅頭
Sweets from the Big Buddha, Kamakura
prepared with the dough of castella cakes
Hachimangu kawara senbei 鶴岡八幡宮 瓦せんべい
square senbei crackers




dengaku unagi 田楽うなぎ eel with miso paste
横濱名物
. . . CLICK here for Photos !



Kamakura hato saburee ハトサブレー sable bisquits in the shape of doves
. . . CLICK here for Photos !


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kenchinjiru, kenchin-jiru けんちん汁 vegetable soup with tofu
with daikon radish, carrots, satoimo, tofu and more.
First prepared by priest Rankei Dooryuu 蘭渓道隆 in the temple Kenchooji 建長寺 Kencho-Ji in Kamakura, at that time called Kenchooji-jiru, kenchojijiru 建長汁, hence the naming.
From there is spread (together with the Zen teachings) to other parts of Japan. Now also a speciality in Yamanashi.
The dashi soup is only made from boiling vegetables first fried in a bit of sesame oil. Later Tofu is torn in small pieces by hand and put into the broth.
This goes back to Rankei, who once in the kitchen saw a monk who had not taken care and his tofu had fallen on the hard kitchen floor and scattered. The monk wanted to throw it away, but Rankei said: "This would be a waste of food", picked up the pieces, washed them and put them in the broth. Now it has become part of the preparing process in the temple
Some say it is part of the Chinese temple cuisine, fucha ryoori　普茶料理 and should be written with the characters 巻繊汁 （けんちんじる）.
Others prepare it with pork meat for the dashi soup.
Some use soy sauce, others miso for the final flavor.


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Misaki Tuna "Maguro" from Misaki Town at the end of Miura peninsula
"kabuto yaki"(whole grilled tuna head)


Odawara "Kamaboko" Boild Fish Paste
Kamaboko (蒲鉾, かまぼこ)　Fish paste, fish cake, ground fish on boards


Oyama Tofu Cuisine


Ramen Museum at Shin-Yokohama.


sanmaamen サンマーメン Ramen soup with vegetables
Yokohama
. . . CLICK here for Photos !



shirasu しらす, shirasu don しらす丼　White-bait Rice Bowl
Fresh white-bait (young sardines) are used to make this rice bowl dish, which you can try in Enoshima and other parts of the Shonan region.
shirasu no kama-age　しらすの釜揚げ boiled shirasu
... see . Shirasu from Hamamatsu, Hiratsuka and Kamakura

shirasu biiru はしらすビール beer with shirasu fish
from Enoshima




shuumai ekiben シュウマイ駅弁 lunchbox at the station




Tanzawa Soba
renowned for their firm texture


toroman　トロまん / とろまん /　トロ饅
Chinese bun with toro maguro fish meat
from Misaki 三崎まぐろ
ootoro and toro are the fat parts of a maguro.

The fishing port of Misaki is appealing to tourists with this new invention.
CLICK here for PHOTOS !



uiroo 外郎 /　ういろう kind of jelly sweet


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Worldwide use


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Things found on the way


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HAIKU



中華街 ブタまん一つ 三百円
chuukagai butaman hitostu sanbyakuen

Chinatown -
one Pig Meatball
threehundred yen

Takahashi Kun 高橋くん
From a Children's page


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Related words



Pocky Panda



Chuka Ryori, chuuka ryoori 中華料理 Chinese Food
Chinatown 中華街 in Yokohama, Kobe and Nagasaki


***** WASHOKU : Regional Japanese Dishes

***** . Folk Toys from Kanagawa - Yokohama - Kamakura .

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Iwate Prefecture

[ . BACK to WORLDKIGO TOP . ]
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Iwate prefecture　岩手

The Nanbu clan (南部氏, Nanbu-shi, Nambu clan)
was a Japanese samurai clan originating in northern Japan, specifically Mutsu Province (the northeast coast of Honshū). The Nanbu claimed descent from the Minamoto clan, and its members first enter the historical record as residents of Kai Province during the Kamakura period. The clan later moved to Mutsu.
In the Sengoku period, the clan frequently clashed with its neighbors, including the Tsugaru clan, one of its branches which declared independence. The Nanbu clan was on the winning side of the Battle of Sekigahara, and entered the Edo period as the lordly (daimyo) family of the Morioka Domain. Over the course of the Edo period, several branch families were established, each of which received its own fief.
©　More in the WIKIPEDIA !


Tono (Toono) 遠野 is an area where old legends abound.
. Tōno monogatari 遠野物語 Legends of Tono .


In the plain arount Tono most of the hopp of Japan is grown and harvested before September, when the taifun season starts. It has a good bitterness for making beer.
岩手県遠野産ホップ
CLICK here for PHOTOS !
Hopfen Anbau in Tono, Iwate. Bier.


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. Japan after the BIG earthquake - 　
March 11, 2011




source :　tohoku-umaimon
Grandaruma

うまいもん市場　Local Market


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Capital of Noodles, Morioka　盛岡

The taste and the type of noodles vary in each place or city but the residents who consume the most amount of noodles is Morioka City. Ramen noodle is very popular but Morioka has the famoust "Wanko Soba" made from buckwheat. "Morioka Remen" is based on the cold noodles that orinate in Korean Peninsula. Jajamen noodles has the roots in China. The Moriokans (how we call the local people in Morioka) are keen to find the best tasting noodles of any kind. All the type of noodles are scattered in the city and each restaurant takes pride with their own recipe and serve them in affordable pricings.
three major kinds (Morioka Remen, Wanko soba and Jajamen）
source : 　www.kanko-otakara.jp


Nanbutestu 南部鉄 iron teapots and other items
. . . CLICK here for Photos !


hatto ばっと is a local word for noodles.


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azukibatto, azuki hatto 小豆ばっと (あずきばっと) udon noodles in shiruko sweet bean soup
The noodles can be made from buckwheat or wheat flour. Hatto are a kind of flat noodles.
. . . CLICK here for Photos !

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Beef from Iwate ( Maesawa Beef, etc. )

The most famous beef in Iwate is Maesawa Beef produced in the Maesawa area of Oshu City. It is said that the Matsusaka Beef in the West and the Maesawa Beef in the East are the best beef brands in Japan. The exquisitely marbled meat is so soft that it melts in your mouth. To ensure its quality, Maesawa Beef is only available at stores or restaurants which are designated as official distributors. The Maesawa Beef Festival, held on the first Sunday of June, is a great time to enjoy this high-end delicacy at a bargain price; over 30,000 visitors from in and out of Iwate flock to this event. To get beef at the festival, buy a beef-exchange ticket in advance.
Another great Iwate Beef is Iwate Short-Horn Beef, which is lean and healthy.
The cattle are raised on highland pastures, and in summer, many tourists enjoy the panorama of the relaxed cows, the lush green grass, and the blue sky. In Iwate, there area many restaurants where you can enjoy great Iwate Beef such as these, in various dishes such as steak, sukiyaki, and shabu-shabu.
- source : www.japan-iwate.info

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beer from Tono 遠野市 hopp
made by Kirin in October 2014

キリンビールは2014年10月28日、ホップの産地として有名な岩手県遠野市で夏に収穫したばかりのホップをぜいたくに使用した「一番搾り とれたてホップ生ビール」


source :　www.kirin.co.jp/company

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ebimochi えびもち 海老餅　　shrimp mochi rice cakes
Prepared for festivals and celebrations.
But also on normal evenings.
Shrimp (numa ebi) from the many sweetwater ponds are collected, often in autumn and roasted as they are, then falvored with rice wine and salt and soy sauce. Freshly pounded mochi are torn by hand and mixed with these shrimp. The red and white color combination is auspicious.
. . . CLICK here for Photos !


Mochi Dishes ( cooked sticky rice )
( Ichinoseki City, Hiraizumi Town, Shiwa Town, etc. )
Mochi, or “rice cake,” is made of steamed and pounded rice. It is a New Year delicacy, served in a traditional soup called zoni, or wrapped in nori seaweed with soy sauce. Popular sweet mochi are kinako mochi and azuki mochi, covered with sweetened soybean flour and red bean paste, respectively. Other variations contain ingredients such as crushed walnuts, sesame, and natto ( fermented soy bean ) .
Mochi is extremely sticky and stretchy, so be careful not to choke on it.



There is a unique “mochi culture” in southern Iwate, where mochi is eaten at various special events. There are even “mochi songs” which are sung while pounding mochi. There are over 300 variations, such as zunda mochi with green soybean paste, ebi mochi with shrimp, and fusube mochi with chili peppers. In the Ichinoseki area, there was a special full-course mochi menu called Mochi Honzen, served at weddings and funerals. Today, mochi shops and restaurants in Ichinoseki and Hiraizumi have joined to form “Ichinoseki-Hiraizumi Mochi Road” to promote the mochi culture, offering traditional menus as well as new recipes.
- source : www.japan-iwate.info

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enohana gohan えのはなごはん mushroom soup
enohana, bakuroo ばくろう/ 香茸 is a musroom of the area.
It gets a good smell after drying. After watering again the mushroom is slightly fired together with carrots and abura-age tofu, some soy sauce added before placint it on the rice.


ganzuki がんづき (雁月) "goose in the full moon" dumplings
ganzuki bread.
Sometimes made sweet with black sugar.
The name of this steamed bread, ganzuki, means "goose moon," and apparently was inspired by the sight of a flock of geese flying in the night sky. This is a very popular snack to serve with green tea in Iwate prefecture.
. . . CLICK here for Photos !

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“Harako” is Iwate's dialect for salmon roe.

harako soba はらこそば buckwheat noodles
The roe with eggs from the hanamagari salmon is disentangled and put on hot buckwheat soup. Eaten with leek and momiji oroshi radish with carrots.


harakomeshi　はらこ飯
Harakomeshi, or salmon roe on white rice, is a simple yet delicious dish; when you take a bite, the soy-sauce flavored roe pops and its mild flavor spreads in your mouth. Before the days of refrigerators and freezers, salmon roe was soaked in soy sauce and sake for the purpose of preservation. But with today's refrigeration technology, restaurants can focus on the taste; if the roe is too salty, it does not go well with warm white rice, so each restaurant seeks a perfect balance of the roe and the rice, and serves what they find is best.

When salmon sashimi is added, it is called Sake Oyako-don ( Salmon Parent and Child Rice Bowl ) or Sake Ikura-don ( Salmon and Salmon Roe Rice Bowl ) . In Iwate, you can also find Harako Soba, in which salmon roe is placed on soba noodles instead of white rice.
- source : www.japan-iwate.info

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Hatto-nabe from Nambu
This is a relatively new noodle dish which uses many of Iwate's specialties.
“Hatto” refers to noodles made of flour. It is a udon noodle dish with plenty of other wholesome ingredients such as cod, soft roe of cod, scallops, shrimp, oysters, mushrooms, and vegetables of the season. The soup is seafood-based with a touch of soy sauce. The nabe used is a Nanbu Cast Iron pot.
Most restaurants serve Nanbu Hatto-nabe in fall and winter, for about 3,500 yen. In most cases you need a reservation, but some restaurants serve the dish throughout the year without a reservation.
- source : www.japan-iwate.info

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hittsumi ひっつみ vegetable soup with handcut noodles
with chicken meat, carrots, goboo, shiitake and leek. The dough is pleated by hand, and cropped to bitesize pieces, which gives the sound hittsu hittsu ... hence the name.
hittsumijiru ひっつみ汁 hittsumi shiru
Keeps the body warm on long winter nights.
From Hachinohe town 八戸.
Hachinohe Ekiben 八戸　駅長弁当 serves this too in a special container.
. . . CLICK here for Photos !

Hittsumi is one of the most representative local dishes of Iwate. It was designated in 2007 as one of the 100 Local Dishes of Japan. Dough made of flour and water is flattened and pulled off into small pieces, which are cooked in soy sauce broth with chicken, carrot, mushrooms, green onion, burdock root, etc. In most areas, the soup is chicken-based, though other ingredients such as dried sardines and canned mackerels are also used in some areas. It is usually served in winter. If you want to make hittsumi from scratch, a special hittsumi flour made by a local company is available; you can also buy fresh or dry pre-made hittsumi.
- source : www.japan-iwate.info

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ichigoni, ichigo-ni いちご煮 seafood soup with uni and abalone
Originally prepared by the fishermen of Northern Japan directly on the beaches. When uni is placed in boiling water, it takes on a round form like a wild strawberry, hence the name "strawberry stew".

Ichigoni is a traditional dish in the northern coastal area of Iwate.
It is a simple soup dish with sea urchin and sliced abalone, flavored with salt and soy sauce. The name “Ichigoni” means “Boiled Strawberries.” Of course there are no strawberries in the soup; it is named thus because the sea urchin floating in the soup is said to resemble wild strawberries in the morning dew. Today, Ichigoni is available in cans for easy cooking even if it is a bit expensive. You can simply warm it in a pan, or cook rice with it. Try adding a bit of mitsuba ( honeywort ) before eating to make it even more delicious.

- source : www.japan-iwate.info

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imonoko jiru いものこ汁 Taro soup
often prepared at outdoor camps in autumn, sometimes in large pots.
. . . CLICK here for Photos !

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Iso Ramen ( seafood noodles )
Iso Ramen is a popular noodle dish in the coastal areas of Iwate.
The soup is made of seafood broth and salt or soy sauce; there are many fresh toppings from the Sanriku Coast such as various seaweeds, crab, shrimp, scallops, mussels, squid, etc. Each restaurant serves different toppings, and prices vary as well.
Whether you choose a simple version or a more sumptuous one, you can enjoy the taste of the Sanriku Coast to its fullest with Iso Ramen.
- source : www.japan-iwate.info

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jajamen, jaja men じゃじゃ麺 (じゃじゃめん)
With toppings of sliced cucumbers, green onions or fried soybean paste, which are placed on the noodles, stirred and eaten. There is no soup for this noodle dish.
. . . CLICK here for Photos !

Morioka Jajamen Noodles
is one of one of the “Three Great Noodles of Morioka,” along with Wanko Soba and Reimen. Jajamen was developed from a Chinese noodle dish called “jia jiang mein.” The noodles are similar to udon, but are served with special meat-miso sauce, cucumber, and green onion. You can also add grated ginger, garlic, vinegar, and/or hot pepper oil. Mix all the ingredients well. After finishing the noodles, you can also try Chi-tan-tan, or soup with the meat-miso sauce, the hot water in which the noodles were boiled, and beaten egg. There are many Jajamen restaurants in Morioka; in particular, the oldest Jajamen restaurant in the city usually has a line of people waiting outside. Some restaurants will also ship their Jajamen noodles and miso upon request.
- source : www.japan-iwate.info/app

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Jingisukan ( Tono City, Hachimantai City, and Shizukuishi Town )
Jingisukan or Genghis Khan, named after the Mongolian ruler, is a popular barbecue dish, especially in Tono, Hachimantai, and Shizukuishi, made with mutton or lamb grilled on a dome-shaped griddle. Despite its name, it is a Japanese dish not a Mongolian dish; named so since Japanese people commonly associated sheep with Mongolia.
In Tono, a unique cooking gadget is used: a jingisukan bucket. It is an ordinary tin bucket with vent holes on its side; the fuel is placed inside, and the griddle is placed over it. In Tono, jingisukan buckets are sold at local hardware stores; they can also be rented at local meat shops.
Lamb and mutton are extremely nutritious. They are rich in iron and vitamin B. They contain little fat but 3 to 10 times as much carnitine as other types of meat, which helps burn fat. They are also said to lower cholesterol. There are many jingisukan restaurants in Iwate, especially in Tono, Hachimantai, and Shizukuishi; jingisukan is also served at the Iwate Snow Festival and at various cherry blossom viewing events.
- source : www.japan-iwate.info/app

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Kakko Dango ( Ichinoseki City )
Gembikei is famous for its dango, or sweet rice dumpling. The most famous dango shop is Kakkoya, established in 1878, renown for its Kakko Dango or “Flying Dango.” Place your money in the basket hanging on a cable over the river and knock on the board to signal the store on the other side of the river; the basket is pulled to the store and sent flying back with dango and tea inside. Three types of dango are available: an ( red bean ) , goma ( sesame ) , and mitarashi ( sweet soy sauce syrup ) . Tricolor dango of zunda ( sweet green bean paste ) , kurumi ( walnut ) , and mitarashi ( sweet soy sauce syrup ) are also available. A red flag by the store signals that all the dango are sold out for the day.

The name “Kakkoya,” which means “Cuckoo's Store,” came from its founder who was good at imitating the call of a cuckoo. The store is in a traditional Japanese building with a great view of Gembikei and a Japanese garden. The seats by the window are perfect for cooling down after a walk along the gorge, or to enjoy the beautiful fall colors.
- source : www.japan-iwate.info/app

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kamasu mochi, kamasumochi かますもち dumplings with kamasu fish
From the Northern area. Made from wheat flour. Little pouches are filled with the boiled fish and vegetables. Miso paste can be added.


kanenari かねなり dumplings "to get rich"
Made from uruchimai rice and fried in soy sauce. In the form of koban 小判, old gold money, hence the name. Speciality of the Tono area 遠野名物.
. . . CLICK here for Photos !



matsumo 松藻 kind of hornwort
. . . CLICK here for Photos !


Nambu hanamagari 南部鼻曲がり dried salmon "with a bent nose"
. . . CLICK here for Photos !


Nanbu senbei, Nambu senbei 南部せんべい rice crackers from Morioka

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Noda no Shio　のだ塩　Salt from Noda village
made in traditional fashion, by boiling sea water in large ovens.


source :　www.noda-kanko.com

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Pork Brands
There are 30 brand-pork breeds in Iwate, which has a perfect natural environment for pig farming. Each brand boasts unique features such as special feed or environment. Pork is a healthy meat rich in Vitamin B1. Many of the brands are served at restaurants throughout Iwate.

Oritsume Sangenton Sasuke
The pigs are raised on a farm on Mt. Oritsumedake in Ninohe. Vegetable carbides from a 3- million-year-old geological stratum are added to non-GM feed, which make the meat mild, tender, and succulent.

Platinum Pork
The pigs are raised on a farm surrounded by the Ou Mountains in Hanamaki. The pigs drink excellent spring water from the mountains which is further purified using minerals from Kamaishi; this makes the meat superbly tender and mild.

Tochucha Pork ( Eucommia Leaf Pork )
Eucommia, originally from China and used as tea leaves, are also grown in Hachimantai City, Iwate. The leaves are fed to the pigs to make the meat tender and the fat mild.
- source : www.japan-iwate.info/app

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ocha mochi お茶もち "tea mochi" rice dumplings
made from rice flour, round dumplings are flattened and put on skewers. They used to be called uchiwa mochi (handfan mochi), the pronounciation changed then to ujamochi うじゃもち ... ocha mochi.
. . . CLICK here for Photos !

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reimen れいめん cold noodles
Origianlly from Korea.
Noodles made of wheat flour and starch.
Toppings of slices of pork or boiled egg, also fresh vegetables like carrots, spring onion or water melons. On top of all, a spoonfull of kimchi.
. . . CLICK here for Photos !

Morioka Reimen is one of the “Three Great Noodles of Morioka,”
along with Wanko Soba and Jajamen. Reimen is originally a Korean dish; Morioka Reimen Noodles was first served in 1954 by a yakiniku restaurant owner from Korea. The most unique characteristic of Morioka Reimen Noodles is the rubbery texture of the noodles, which are served in a cold soup with beef, kimchi, cucumber, boiled egg, and a piece of fruit such as apple, pear, or watermelon.

The fruit helps soothe your mouth if the soup is too spicy. You can usually choose from three levels of spiciness; if you are not sure which level to get, you should go for “betsukara,” which means the kimchi which is added to the soup is served separately so that you can adjust the spiciness yourself.
You can try Morioka Reimen Noodles at basically any yakiniku restaurant in Morioka.
- source : www.japan-iwate.info/app

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sansai 山菜 ( Wild Edible Plants )
Wild edible plants can be gathered on mountains throughout Iwate in spring. They are available only for a limited time and are considered seasonal delicacies of the spring. Japanese restaurants serve a variety of sansai dishes such as sansai tempura and aemono ( dressed with various condiments such as miso, sesame, or vinegar ) .
Today, some sansai are grown on farms or imported, but natural sansai are the best and most nutritious. Some of the most popular wild edible plants are: fukinoto ( Japanese butterbur flower-bud ) , warabi ( bracken ) , and zenmai ( Japanese royal fern ) . Sansai tend to be a little bitter so they are not very popular with children, but are delicacies to most adults.
- source : www.japan-iwate.info

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uchiwamochi, uchiwa mochi うちわもち (うちわ餅) dumplings made of buckwheat flour, shaped like an uchiwa handfan, put on skewers, see ocha mochi
. . . CLICK here for Photos !


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Yama-budo Products ( mountain grapes )
Yama-budo juice is a traditional and healthy drink which has always been popular in Iwate. With 8 times as much polyphenol, 3 times as much iron, and 4 times as much vitamin C as grapes, yama-budo juice is considered a great pick-me-up. There are many Yama-budo Products such as wine, juice, and jam.
You can drink the juice in shots, or mixed with soda water. Other newer products include vinegar, jello, ice cream, and cheesecake. In fall, you can also buy fresh yama-budo at local farmers' markets.
- source : www.japan-iwate.info

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wankosoba わんこそば (わんこ蕎麦 / （椀こそば) Morioka, buckwheat noodles
Small servings of soba, served "all you can eat" and as fast as you can eat. How many can you gulp down in xx minutes?
. . . CLICK here for Photos !

These noodles are also served in Hanamaki town 花巻市 and competitions are held there.
Hanamaki Clay Dolls and Daruma
Hanamaki Tsuchi ningyoo 花巻人形


CLICK for more photos !

「そばっち」 Sobatchi Mascot of Wankosoba, Iwate

- quote
Wanko Soba (わんこそば) is a style of Japanese soba noodles originating from Iwate Prefecture in Japan, particularly Morioka and Hanamaki. It consists of a small serving of soba noodles in a small bowl.



The name Wanko comes from the regional dialect of the Iwate Prefecture from which it comes, meaning "bowl", but more specifically, a small, wooden Japanese soup bowl.] There are many theories about the origin of the dish itself however.

(1) One such origin is of a landowner who was having a festival on his land. There was a crowd of over 100 villagers and guests who customarily ate soba at festivals. However, there were so many people to feed but the pots in which the soba were to be made were very small. The soba noodles were spread around in reduced quantities so that there would be enough for everyone.

(2) Nanbu Toshinao, a territorial lord of the Nanbu area, came and stopped at a house in Hanamaki asking for a meal. His retainers served him a local variety of soba in a small soup bowl. Thinking they served Nanbu Toshinao something too rustic and without much flavor, they were afraid of his reaction. But Nanbu Toshinao thought it was delicious, and ordered more servings. This is said to have established the tradition of hosts continuing to serve small bowls until their guest was satisfied.

There are many stories of how the dish came to be, but these two are the most common. However, the term "Wanko" did not come about until after World War II, some repudiate the stories.

In December 1957 in Hanamaki, the Wanko Winter Sumo Place put on an exhibit in which participants from many countries contested to see who could eat the most bowls of wanko soba.
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Nanbu Toshinao 南部利直 (1576 - 1632)
was born at Tago Castle, in Sannohe, the eldest son of Nanbu Nobunao. In 1599 he succeeded his newly deceased father as head of the Nanbu clan. After Toyotomi Hideyoshi's death, he improved his ties with Tokugawa Ieyasu. He took part in the Sekigahara Campaign, and was recognized by Ieyasu as lord of Morioka. Toshinao also took part in the Siege of Osaka in 1614.
Toshinao was also responsible for improving mining operations within the Morioka domain.
©　More in the WIKIPEDIA !



- quote
Wanko Soba Noodles
Buckwheat noodles (soba) are served up as a lively eating contest. This local favorite began almost four centuries ago as an efficient way to provide guests with “all-you-can-eat” noodles, and continues today as one of Iwate’s most famous food experiences. Count your bite-sized bowls as you down them, but beware! Slide the lid on your bowl quickly when you’re done, or one of the servers will slide in a new portion for you to eat.



Wanko Soba Noodles is served with various condiments, such as: tuna sashimi; nameko, mushrooms with a slightly gelatinous coating, simmered in soy sauce; daikon radish pickled in miso with crushed walnuts; harako, or salmon roe. Sometimes people forget about the contest and take their time to enjoy the delicious soba and the condiments. Some restaurants offer a set menu of condiments and several bowls of soba, for those who opt not to eat them contest-style. In Iwate, there are many soba restaurants, each with different soba, condiments, and dipping sauce. A reservation is often required for Wanko Soba Noodles, so check before going to a soba restaurant.
- source : www.japan-iwate.info

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wanko kyoodai わんこきょうだい the Wanko Brothers



They are names of local dishes ending with -tchi

そばっち Sobatchi from Morioka
とふっち Tofutchi from 盛岡・八幡平・県央エリア Central Iwate
おもっち Omotchi from 平泉・花巻・遠野・県南エリア Southern Iwate
うにっち Unitchi (Wunitchi) from 宮古・釜石・大船渡・沿岸南部エリア The Coast Line
こくっち Kokutchi from 二戸・久慈・県北エリア Northern Iwate



They became quite popular and are now also available as a bento lunch :


CLICK for more images !


. Buckwheat plant and food (soba) .

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Abalone
Sea Urchins
Sushi and Seafood
- source : www.japan-iwate.info/app

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Spezialitäten aus Japans Nudelhauptstadt

Morioka gilt als Hauptstadt der Nudeln. Nirgendwo sonst in Japan nämlich werden mehr Nudeln verspeist.
Wankosoba, Reimen und Jajamen – das sind die Nudelsorten, für die Morioka berühmt ist. Wankosoba sind Buchweizennudeln, die klein portioniert in vielen Schalen schnell hintereinander serviert werden. Meistens artet diese rasche Servierfolge in hektisches Wettessen aus.

Die Nudelsorte Reimen wird indes kalt gegessen. Ursprünglich stammt sie aus Korea. Im Mai des Jahres 1954 eröffnete in Morioka der Koreaner Yang Yong Chul unter dem japanischen Namen Aoki das erste Reimen-Nudelrestaurant »Shokudoo-en«, das inzwischen von seinen Söhnen weitergeführt wird. Das Gericht fand schnell in der ganzen Stadt Verbreitung.
Die Nudeln aus Weizenmehl und Hundsveilchen-Stärke (oder Kartoffelstärke) haben eine besonders feste Konsistenz – »fast wie Gummi«, empfanden die ersten Kunden damals. Für die Suppe lässt man Rinderknochen lange köcheln. Das recht scharfe Gericht wird mit koreanischem Kimchi und einem halben, hart gekochten Ei serviert. Um die Schärfe zu mildern wird als Beilage eine Wassermelonenscheibe oder ein Apfelstück angeboten – manchmal auch beides.

Jajamen-Nudeln 
Jajamen-Nudeln haben ihren Ursprung ebenfalls in einem anderen asiatischen Land. Sie zählen mittlerweile jedoch ebenso wie die beiden anderen Nudelarten zur typisch japanischen Küche. Ein Herr Takashina begann die Herstellung dieser Nudeln nach dem Zweiten Weltkrieg. Dabei versuchte er, den Geschmack von einem Nudelgericht nachzuahmen, das er in der Mandschurei gegessen hatte. Der japanische Name für dieses Gericht lehnt sich an den chinesischen Ursprung an: jia jiang mein. Die flachen Weizennudeln werden ohne Suppe mit einer Hackfleisch-Miso-Sauce gegessen, für Frische und Würze sorgen Gurkenscheiben, Schalotten und Ingwer. Nachdem die Nudeln bis auf einen kleinen Rest verzehrt sind, schlagen Kenner ein rohes Ei in den Teller, geben noch etwas Hackfleisch-Miso-Sauce dazu und gießen alles mit heißem Nudelwasser auf. Das ergibt die aromatische Suppe Chi-Tan-Tan.
Jedes der inzwischen zahlreichen Restaurants kreiert mit einer eigenständigen Sauce und unterschiedlichen Beilagen seine einzigartige, typische Geschmacksvariante.

Die Buchweizennudeln Wankosoba aus Morioka sind am spektakulärsten. Sie werden in kleinen, mundgerechten Portionen serviert, von denen eine allein kaum satt machen würde. Aber für nicht enden wollenden Nachschub sorgt eine zumeist attraktive Serviererin, die hinter jedem Gast stehend mit dem Ruf »Hai, jan, jan!« flink eine neue Portion in die Essschale füllt. Die leeren Portionsschalen werden auf dem Tisch neben dem Tablett gestapelt und dokumentieren trophäengleich die Anzahl der konsumierten Portionen.

Ist der Gast satt und möchte nicht mehr weiteressen, sollte er rasch einen Deckel auf seine Schale legen. Sonst ist die Serviererin schneller und legt eine nächste Portion nach.
Beste Chancen auf einen Sieg beim Wettessen werden gewahrt, wenn folgende Grundregeln beherzigt werden: Beim Essen darf unbedingt geschlürft werden. Die Suppe sollte am besten gar nicht erst mitgetrunken werden. Möglichst sollte die einmal gewählte Geschmacksvariante beibehalten werden. Und auf gar keinen Fall kauen – einfach hinunterschlucken.

Jedes Jahr finden große Wankosoba-Wettbewerbe in Hanamaki und in Morioka statt. Der Rekord liegt beim Verzehr von respektablen 559 Portionsschalen in 15 Minuten. Wer bei diesen Wettessen die meisten Nudeln gegessen hat, bekommt ein Zertifikat und darf sich Yokozuna nennen – wie ein Sumo-Ringer von höchstem Rang.

Ursprung und Herkunft der Wankosoba-Nudeln sind vom Namen nicht abzuleiten. Denn wanko bedeutet im Dialekt von Iwate einfach nur »Essschale«. Allerdings existieren Legenden zur Entstehungsgeschichte.

Eine sagenhafte Geschichte beruft sich auf eine Begebenheit in der Edo-Zeit (1600–1868). Bei einer großen Versammlung musste ein Dorfvorstand mehr als 100 Gäste in kürzester Zeit beköstigen. Da kleine Portionen schneller gegart und serviert werden können als große, sollen zu dieser Gelegenheit erstmals Nudeln nach Wankosoba-Art gereicht worden sein.

Eine andere Legende besagt, der Regionalfürst, Nanbu Toshinao, habe bei seiner Durchreise nach Tokyo in der Stadt Hanamaki Station gemacht, um sich zu stärken. Der ehrfürchtige Wirt brachte eine Schale mit Buchweizennudeln, aber nur ein Probierhäppchen. Er wollte den Landesherrn nicht beleidigen, falls der Geschmack nicht genehm sei. Dem Fürsten aber schmeckte es so gut, dass er immer wieder weitere Portionen nachforderte, die selbstverständlich in schneller Folge serviert wurden.


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Worldwide use


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Things found on the way


The Koiwai Farm 小岩井
. . . CLICK here for Photos !

Die großen Weiden der Koiwai-Farm bieten mit dem Berg Iwatesan (2041m) als Hintergrund ein Bild ländlichen Friedens und natürlicher Landwirtschaft. Sie liegt nur 12 km nordwestlich der Stadt Morioka.
Im Jahre 1891 begann Inoue Masaru hier mit der Zucht von Holstein, Ayrshire und Brown Swiss Kühen, bald gefolgt von zwei weiteren Landwirten aus der Gegend. 1902 begann dann auch die Pferdezucht und 1962 die Hühnerzucht. 1938 wurde der Name KO IWA I erfunden, er besteht aus den Initialen der drei Gründer, Ono Gishi (KO), Iwasaki Yanosuke (IWA) und Inoue Masaru (I). 1969 wurden neun der alten Gebäude zu wichtigen nationalen Kulturdenkmalen ernannt (national tangible cultural properties).
Inzwischen werden Milch- und Eierprodukte der Farm in ganz Japan verkauft.
http://www.koiwai.co.jp/english/guide/rekishi.html




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Related words

***** WASHOKU : Regional Japanese Dishes

March 11, 2011
. Japan - after the BIG earthquake - 　　

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Kumamoto

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Kumamoto Prefecture (熊本県,Kumamoto-ken) is a prefecture of Japan located on Kyūshū Island. The capital is the city of Kumamoto.

Historically the area was called Higo 肥後　province and was renamed to Kumamoto prefecture during the Meiji Restoration as part of the abolition of the feudal system. The current Japanese orthography for Kumamoto literally means "bear root/origin", or "origin of the bear".

Mt. Aso, Aso san　阿蘇山 (1592 m), an extensive active volcano, is in the east of Kumamoto Prefecture. This volcano is located at the center of the Aso caldera, the most famous caldera in Japan.

Kato Kiyomasa, a contemporary of Toyotomi Hideyoshi, was made daimyo of half of the (old) administrative region of Higo in 1588.

Amakusa
©　More in the WIKIPEDIA !


. WASHOKU
The Ariake Sea (有明海, Ariake-kai, Ariakekai) 　



WKD　：　Frost Shrine (Shimo Jinja 霜神社)
Aso Shrine (阿蘇神社 Aso-jinja)


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A lot of horse meat is eaten in Kumamoto.
WASHOKU
Horse meat, baniku ばにく/ 馬肉 , sakuraniku 桜肉

sakuranattoo, sakura nattoo　桜納豆 finely cut raw horse meat with natto, an egg and some mustard

basashi　馬刺し sashimi of horse meat

umashabu 馬しゃぶ Shabushabu with horse meat
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warishita わりした broth at the end of a sukiyaki is eaten with kishimen noodles.
see: soysauce


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Kareigawa Ekiben Station Lunchbox
嘉例川駅

百年の旅物語　かれい川 Kareigawa
only with local vegetables.
gane ガネ local name for kakiage, tempura of vegetables
It is prepared with sliced sticks of sweet potatoes, carrots and nira leek takes about 3 hours to prepare!
A pair of mother and daughter prepare only 30 packs for each sunday, and is always sold out immediately. The station house is an old wooden building.
. . . CLICK here for Photos !


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Higo yasai 肥後野菜 vegetables from Higo


hitomoji ひともじ hitomoji leek
. . . CLICK here for Photos !


Kasuga boobura 春日ぼうぶら kind of gourd
boobura ぼうぶら【南瓜】 (bobura) is the way they are called in West-Japan. From the Portugese abobora.
. . . CLICK here for Photos !


Kumamoto ingen 熊本いんげん　ingen beans

Kumamoto Kyoona　熊本京菜 kyona leafy

Kumamoto naga ninjin 　長人参 long carrots

Kumamoto nasu 熊本なす eggplants

Kumamoto negi　熊本ねぎ leek


Temple Suizenji is place name in the Kumamoto town area. During the Edo period, the Daimyo Hosokawa Tadatoshi 細川忠利 had build a temple in the area, which was later rebuild elsewhere and thea area became a large park, Joojuu en 成趣園 or Suizenji Kooen 水前寺公園.
. Hosokawa Tadatoshi 細川忠利 (1586 – 1641) .


Suizenji moyashi 水前寺もやし been sprouts from Suizenji
. . . CLICK here for Photos !

Suizenjina, suizenji na 水前寺菜 "leafy vegetables from Temple Suizenji"
One leaf side is green and the other violet.
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Suizenjinori, suizenji nori 水前寺のり seaweed

Suizenjiseri, suizenji seri　水前寺せり dropwort


. WASHOKU
Dentoo yasai 伝統野菜 Traditional Vegetables from Japan 　
Dento Yasai


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More Dishes from Kumamoto　熊本の郷土料理
. . . CLICK here for Photos !



Amakusa daioo 天草大王 "king of Amakusa"
a local chicken brand
The meat is also used for a "chicken shabu shabu"
. . . CLICK here　for Photos !



chikuwa sarada ちくわサラダ chikuwa filled with potato salad
ポテトサラダ
. . . CLICK here for Photos !


furikake gohan no tomo ご飯の供 "friend of the cooked rice"
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Kumamoto was one of the first places to develop furikake, toppings to sprinkle on rice. They also sprinkle it on other dishes like natto and salads.
A new one to sprinkle on "rice with a raw egg" (tamagokake gohan 卵かけご飯) is developed, where you put the raw egg on the rice and the topping all around and do not use soy sauce any more.




hamaguri ryoori ハマグリ料理　/ 蛤料理
dishes with hamaguri clams



Higo dried taro root, higo zuiki 肥後ずいき



The dried root of a taro is bundled together, looking almost like a male symbol.
It has been used by the ladies as such ...

随喜 zuiki, great pleasure, shedding tears of joy

This root is longer than the normal taro roots, and maybe started being introduced after the first Europeans came to the area. Some say, the cucumber for an European lady, the zuiki for a Japanese geisha!


芋茎（ずいき） Zuiki Taro and the 随喜 Zuiki Vegetable Festival
also spelled
suiki すいき.

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ikinaridago, ikinari dago いきなりだご
the local pronounciation of
ikinari dango いきなり団子 "all of a sudden dumplings"
. . . CLICK here　for Photos !




kaki 牡蠣　カキ / 熊本カキ　Kumamoto oysters,
There is a local variety of oysters, that is now revived to produce a regional speciality since Autumn of 2009.
From 1949 to 1958 these oysters had been exported to the West Coast of America and grown there.
. . . CLICK here for Photos !
Reference : Kumamoto Oysters



karashi renkon 辛子れんこん lotus root with mustard paste



kidako きだこ moray eel
Gymnothorax kidako
local dialect for the utsubo うつぼ, taken from the latin name of the animal.
The fish has a very large mouth with strong teeth and can bite the fishermen.
It has a very thick skin and many small bones. But through special preparation, it is now sold packed with a miso paste to make a hodgepodge, kidakonabe きだこ（うつぼ）鍋 with a lot of collagen.
From Amakusa.
CLICK here for PHOTOS !



kumaebi, kuma-ebi くまえび / 隈海老 / クマ海老
Green tiger prawn
from Kumamoto, also called aka-ashi ebi 赤あし
Penaeus semisulcatus
They are caught in special boats in the Yatsushirokai 八代海.
. . . CLICK here for Photos !
Also in the Seto Inland Sea

. Utasebune 打瀬船
boats for catching shrimp


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raisuyaki ライス焼き "fried rice", rice on o-konomiyaki
ご飯入りお好み焼き
with special toppings of miso paste with mayonaise, shrimp, meat and anything you like ... even with curry taste.
It was "invented" by a housewife who told her husband to mix mayonaise with miso (things all kids like) and prepare a simpel fast food for dinner . . . more than 30 years ago, still a favorite of the region.
The restaurant now prepares more than 400 meals a day, many for home delivery.


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shooyu suiitsu 醤油スイーツ sweets made with soy sauce
suiitsu shooyu スイーツ醤油 soy sauce for sweets



suika スイカ watermelon
Kumamoto is one of the great producing areas. Before the war, a variety with a thick outer skin were produced. After eating the red fruit, the housewife cuts the thick skin off and puts the leftovers, cut to bite size, in a bolw, mix it with salt and let it stay for a day.
suika no asazuke スイカを漬物.
Even now, with varieties of a much thinner outer skin, this pickle is loved in Kumamoto.



Takamori Dengaku 高森田楽
From Aso, Takamori village 阿蘇高森田楽の里



Tsuetate purin 杖立プリン pudding from Tsuetate
from Tsuetate Onsen hot spring 杖立温泉 , 小国町
This small town is also known for its koinobori carp streamers over the small river in town and its many very narrow alleys with hot spring ryokan lodgings.
CLICK here for PHOTOS !



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yubeshi ゆべし yuzu dumplings
with ?miso, rice and lots of yuzu or citron fruit juice, sometimes with walnuts
yubesi

Princess Atsuhime liked this very much. When she travelled by land to Edo, she also found yubeshi in the postal station of Yakage in Okayama 岡山県矢掛町 and ordered more than 500 packs of it to share with others.

. . . CLICK here for Photos !


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Worldwide use


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Things found on the way

miru　ミル miru seaweed
Codium fragile.
Green sea fingers, Dead man's fingers, felty fingers, felt-alga, Green sponge, Green fleece
This siphonous alga is dark green in color. It appears as a fuzzy patch of tubular fingers. These formations hang down from rocks during low tide.
©　More in the WIKIPEDIA !

It has a special finger form which later became the pattern of a local white and blue pottery,

Takahama yaki 高浜焼
from Amakusa　天草

It is part of the tradtion of
Amakusa Toojiki 天草陶磁器 ceramics

First established in 1762 by Ueda Dengoemon 上田伝五右衛門.





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HAIKU



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Related words

***** WASHOKU : Regional Dishes
- #kumamoto -
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