Showing posts with label general. Show all posts
Showing posts with label general. Show all posts

12/30/2017

ENTER

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Japanese Food SAIJIKI

和食歳時記  



Washoku 和食, the traditional food of Japan, is famous for being pleasant to the eye and quite healthy.
Japanisches Essen, ein Augenschmauss!

CLICK for more photos
Click HERE to have a first good look at Japanese food !


Like a good haiku,
washoku is dependent on the four seasons
for fresh ingredients.

During the Heian period, food had not been the subject of poetry, but with haiku during the Edo period, all kinds of vegetables, fish dishes and especially the sweets for the tea ceremony, food became a popular topic for poetry, especially haiku.


Even the traditional sweets, wagashi (和菓子)
have a seasonal component to it.


CLICK for more photos
Click HERE to have a first good look at Japanese sweets !


Many poems have been written about it ...

The Japanese food needs its own English saijiki:
和食歳時記!


The Haiku Gourmet
The Senryu Gourmet

Gabi Greve, December 2006

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Seasonal words used as kigo in Japanese haiku !


WASHOKU .. JAPANESE FOOD SAIJIKI
. . . . . ABC-Index



Sweets from Japan (wagashi) 和菓子歳時記
The Japanese Sweets Saijiki



... Haiku Sweets haika 俳菓
Many tea sweets (chagashi 茶菓子) are named after famous short poems (waka 和歌 and tanka 短歌), but there are also some named after a famous haiku.


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Food-related Topics for Haiku

. . . Japanese Food as Haiku Topics . . .


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General Information

. . . Japanese Food Culture . . .

Food from the Sea, Food from the Mountains
Umi no Sachi, Yama no Sachi ... The Origin



From Hokkaido to Okinawa
REGIONAL DISHES  
local dishes, regional specialities ...
kyodo ryori, kyoodo ryoori 郷土料理



Glossary . Vokabelliste


. Latest Additions - since 2013 .



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My Daruma eating Buckwheat Noodles !



WASHOKU, a project of
The WORLD KIGO DATABASE




. Join ! WASHOKU - facebook group .



Gabi Greve - on Facebook !
CLICK for my FACEBOOK wall !

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. AKS ME
... any question about Japan !
  

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12/28/2017

Washoku

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Japanese Food ... Washoku 和食

"WASHOKU" is a term for the traditional Japanese cuisine, which usually includes Sashimi, Sushi, Tempura, fresh fish and a lot of seasonal vegetables.
It is sometimes also called "Nihonshoku" 日本食.
Considering the geographical position of Japan, it has a wide variety of regional specialities, form the North of Hokkaido to the subtropical cuisine of Okinawa.

Japanese kitchen, cooking Japanese, Japanese cuisine

I will try and show you the Japanese food culture in many aspects.


SHUN 旬の物 / 旬の味 Specialities of the Season



01 large food advertisement till Nr. 13


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quote
Japanese cuisine has developed over the centuries as a result of many political and social changes. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of Shogun rule. In the early modern era massive changes took place that introduced Western culture to Japan.

The modern term "Japanese cuisine" (nihon ryōri, 日本料理 or washoku, 和食) means traditional-style Japanese food, similar to what already existed before the end of national seclusion in 1868. In a broader sense of the word, it could also include foods whose ingredients or cooking methods were subsequently introduced from abroad, but which have been developed by Japanese who made them their own. Japanese cuisine is known for its emphasis on seasonality of food (旬, shun), quality of ingredients and presentation.
© More in the WIKIPEDIA !

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Japanese food -
a taste of home
in a winter night


Gabi Greve, Okayama, Japan 2005

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Japanese food !
the eyes are mightier than
the stomach


Nakayama Ishino, 中山石野, December 2006



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CLICK for more KAISEKI food


. . . My WASHOKU REFERENCE for further reading !



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WASHOKU ... Seasonal Dishes  


WASHOKU ... Regional Dishes from North to South  


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essen in Japan, Japanische Esskultur. Japanisch essen

WKD : Worldwide Food KIGO


***** Food from India

***** Spices from India

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11/07/2016

Rural Revitalization

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Rural Revitalization and Promotion

- quote -
Japan singles out five tourism promotion areas
with unique farming and food features


The Agriculture, Forestry and Fisheries Ministry picked five areas in the country with unique farming and food cultures to promote to foreign tourists.

The first batch of designated model areas are :

Hiraizumi near Ichinoseki, Iwate Prefecture,
Maze in Gifu Prefecture,
Nishi-Awa in Tokushima Prefecture,
Tokachi in Hokkaido,
Tsuruoka in Yamagata Prefecture,

The ministry plans to run TV commercials and take other measures in Taiwan, the Unites States and France to pitch those areas because they are expected to generate more visitors to Japan, officials said.

The five were picked Friday after the ministry screened applications from 44 areas in 28 prefectures between June and July. The were chosen based on the feasibility of their tourism plans, organizational ability to carry them out, and the uniqueness of their farming and food traditions.

The ministry hopes to designate at least one model area in all of the nation’s 47 prefectures in the next five years, the officials said.
- source : Japan Times -


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Related words


. Japan - Rural Revitalisation .
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. WASHOKU - GENERAL INFORMATION .

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. join ! WASHOKU - facebook group .


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12/03/2015

Mamiya Food Ship

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food supply ship Mamiya 間宮



- quote
The Mamiya (間宮) was a food supply ship of the Imperial Japanese Navy which was in service from the 1920s to the Second World War.

The Mamiya was originally meant to be an oil transporter but was instead outfitted to be a food supply ship. The Navy sent her to the Kawasaki Shipbuilding Yard where she was fitted with facilities for carrying enough food for 18,000 men over three weeks, and kitchens to produce large quantities of food including yōkan, manjū, tofu, and konyaku.
A number of chefs and pastry chefs were employed aboard and she became part of the Combined Fleet.

Service in Pacific War
Already old by the outbreak of war, she continued to be part of the navy's operations in the Pacific. On 12 October 1943, she was damaged by the US Navy submarine USS Cero near Chichi-jima, and on 6 May 1944, was again damaged by USS Spearfish in the East China Sea. In both cases she was repaired and returned to service. The food supply ship was torpedoed and damaged in the South China Sea (17°48′N 114°09′E) by USS Sealion ( United States Navy). She was torpedoed again and sunk (17°48′N 114°09′E) on the 21st by USS Sealion.

- source : wikipedia

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- quote -
『お菓子が戦地にやってきた~海軍のアイドル・給糧艦「間宮」~』
この船、なんと船内でアイスクリームやケーキ、ようかんなどを作っていた“海に浮かぶお菓子工場”でした。



実は甘い物に何の興味も無いという辛党の人物だったのです。ようかんなんて食べた事も無い、と豪語するディレクターが撮影した「兵士がようかんを食べる」というシーンはこのとおり!



yookan - ようかんを一本丸ごとかぶりつく人なんているのでしょうか?(もしかしたらいるかもしれませんが・・・)

- source : www.nhk.or.jp -

エピソード1 海に浮かぶスイーツ艦
日本海軍初の“給糧鑑”「間宮」。その建造目的は国内外の部隊に生鮮食品を届けるため。やがて“嗜好品”も運ぶべきとの意見が出されます。甘い物があれば将兵の士気は上がる!結果、間宮にはようかんはじめ和菓子、洋菓子、ラムネなどを作る設備が追加され、海上のスイーツ工場に…。

エピソード2 待ってました!お菓子船
太平洋戦争開戦とともに、間宮の任務は、連合艦隊の一大拠点トラック(現在のチューク諸島)への輸送が主となります。間宮がやってくると艦隊の将兵たちは大喜び。彼らの期待に応えようと、間宮乗組の菓子職人たちは、夜も明けぬうちから菓子作りに励んだのです。
- source : nhk.or.jp/historia/backnumber -

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Irako (伊良湖) was a Japanese food supply ship,
serving during the Second World War. Constructed for the transport of food-stuffs, the Irako was eventually commissioned for other roles, including troop transport, munitions transport, and Pacific survey missions. Serving throughout the entirety of the Second World War, the Irako was eventually salvaged for metal, and used for public housing projects in Japan. The crew of the Irako is honored, along with many other seamen, in Tokyo, Japan.

The ship was named for Cape Irago, at the tip of Atsumi Peninsula in Aichi prefecture.

She was intended to supplement the Combined Fleet's existing food supply ship Mamiya. Her design was similar to that of Mamiya, but she was smaller. Her warehouse was able to supply 25,000 men over two weeks. A sister ship, Kusumi, was planned in 1942 under the Modified 5th Naval Armaments Supplement Programme, but construction was cancelled after the start of the Solomon Islands campaign.
- source : wikipedia -

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Mamiya Yokan lasts for 2 years as edible, thanks to sugar-rich breakdown.

. Jelly Bean Cake (mizu-yookan 水羊羹) .


. WASHOKU - GENERAL INFORMATION .
- #mamiyaship #mamiyayokan -
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. join ! WASHOKU - facebook group .


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6/30/2014

kyogibune boat

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kyoogibune, kyōgibune 経木舟 kyogibune
boat from paper-thin sheets of wood


The boat for serving food is made from matsu, sugi or hinoki pines.




They are easy to use and throw-away for food stalls at the roadside and are offered in large quantities.






- source : runshimo.blog.ocn.ne.jp

natto served in a kyogibune 船納豆





takoyaki


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kyoogi, kyōgi 経木 "lit. sutra tree"
paper-thin sheets of wood


This type of sheet for writing was widely used before the advent of cheap paper.
It was quite practical, since it could easily be "erased" by shaving over the wooden plate and start again.

Since most offerings to the deities in Buddhism were placed on these sheets, written with a sutra text (kyoo 経), the naming became popular.

Later it was also used to wrap food items. Also small ply boxes (oribako 折箱) are made to store bento for station lunch boxes.

Now kyogi is also used to make other items, like toys, ikebana flower arrangement accessories and others.



CLICK for more objects !


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Shumai Bento with a sheet of kyogi at the bottom
崎陽軒のシウマイ弁当 Yokohama

When the lunch box is opened, the faint smell of wood adds to create appetite.

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. Kashiwameshi - かしわめし - Orio 折尾駅 .
minced chicken meat on rice
鹿児島本線折尾駅


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. Anago Meshi 穴子飯- あなごめし - Miyajima 宮島 .
rice with conger eel
山陽本線宮島口駅

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. Train Station Lunch Box (ekiben 駅弁) .


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- quote
Kyogi is a wooden paper from Japan.
It is thinly shaved pine wood and has a smooth surface. It is semilucent with a wonderful wooden smell.
Traditionally Kyogi was used to wrap food, onigiri, fishes or sweets. It was also used to wrap obentos in. Kyogi found a revival in the ecological minded world and is even seen in restaurants recently.

Seen by European eyes it has a Scandinavian touch with its bright wooden tone and its mat surface.
Kyogi can be rolled, twisted, cut, teared, stenciled, painted on, tinted, glued and stapled into many shapes. It allows your creativity to flow free.



Designs with Kyogi
- source : www.greengabes.com/kyogi


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Things found on the way





kyoogibune, kyoogi no fune 経木舟
kyogibune, boats from paper-thin sheets of wood


(mostly wood from hinoki or sugi pines)
There are people on board, linked to the paper strips hanging down. When the wind moves these strips, the boatman starts rowing, the man dances with his umbrella.
This art has died out at the early Showa period.

. Folk Toys from Kanagawa .
Odawara town 小田原


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HAIKU and SENRYU



kyoogiboo, kyougibou 経木帽 kyogibo hat
hat made from a paper-thin sheet of wood

chip bonnet, wood-chip hat, chip-plait hat

. HAT .. kigo for all summer .




存在の大きさ経木帽の大きさ
sonzai no ookisa kyoogiboo no ookisa

the largeness of existence
the largeness of this chip-plait hat


Kakurai Akio 加倉井秋を (1909 - 1988)

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島の医者経木帽被て往診す
shima no isha kyoogiboo katsugite ooshin su

this doctor from the island
wears his chip-plait hat
to visit patient's homes . . .


Tsue Heki-U 津江碧雨

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秋もはや壁の飾りの経木帽
石塚友二

経木帽の奥の黒き瞳たたかえり
赤城さかえ

経木帽の軽さ画鋲をもて壁に
鈴木栄子

経木帽海気を含み柔かき
久米正雄

経木帽著けて立夏に加はれり
相生垣瓜人

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夏好きのわれに日の縞経木帽
宇宙遊泳夢より遠し経木帽
文豪に礼縁に脱ぐ経木帽
経木帽秋風立ちし紐結ぶ

百合山羽公 Yuriyama Uko (104 - 1991)


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Related words

***** . kyoogi natto 経木納豆 from Hakodate .
函館だるま - Hakodate Daruma  経木納豆



with Daruma san !





CLICK for more photos !


. WASHOKU - GENERAL INFORMATION .

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6/10/2014

Number Eight 8

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The Number Eight - 8

- quote
The Lucky Number Eight
Eight (八 hachi, ya) is also considered a lucky number in Japanese culture, but the reason is different from that in Chinese culture. Eight gives an idea of growing prosperous, because the letter (八) broadens gradually.

The Japanese thought eight (や ya) as a holy number in the ancient times. The reason is less well understood, but it is thought that it is related to the fact they used eight to express large numbers vaguely such as manyfold (やえはたえ Yae Hatae) (literally, eightfold and twentyfold), many clouds (やくも Yakumo) (literally, eight clouds), millions and millions of Gods (やおよろずのかみ Yaoyorozu no Kami) (literally, eight millions of Gods), etc.

It is also guessed that the ancient Japanese gave importance to pairs, so some researchers guess twice as four (よ yo), which is also guessed to be a holy number in those times because it indicates the world (north, south, east, and west) might be considered a very holy number.
© More in the WIKIPEDIA !

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- quote
Assorted steamed foods for celebration.
Eight ingredients are steamed and served in each bowl in this dish.



The Japanese people consider the number eight as a lucky number, as the Kanji character for "eight" (八) signifies a spreading fortune i.e. bright future.
The dish is an important item in a celebratory meal, a dish which is typical of the Japanese people who wish for good fortune in their meals.
- source : Samurai Gourmet - facebook


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. WASHOKU - GENERAL INFORMATION .

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. join ! WASHOKU - facebook group .


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5/09/2014

Samurai Gourmet

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The Samurai Gourmet "武士の食卓"




- source : www.amazon.com




The Samurai Gourmet "武士の食卓"
Check out the many recipes on facebook !
- source : facebook

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Yutori Meshi 湯取り飯  (boiled rice)
This dish was used as combat ration in ancient times. White rice is made into a ball, then meat mixed with miso paste is put inside. The ball is fried in oil and brought to the battlefield as a preserved food.

Boiling water is poured over the ball for eating. This hot meal was preferred in the winter. The same dish was eaten by all ranks of samurai from generals to foot soldiers ("Ashigaru" in Japanese) to pray for victory in battle
- source : facebook


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Related words

***** . WKD : Main Index .



. Samurai Cooking .

. WASHOKU - GENERAL INFORMATION .

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5/02/2014

Jomon Cooking

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Jomon Cooking

- quote
The Jōmon period (縄文時代 Jōmon jidai)
is the time in Prehistoric Japan from about 12,000 BC and in some cases cited as early as 14,500 BC to about 300 BC, when Japan was inhabited by a hunter-gatherer culture which reached a considerable degree of sedentism and cultural complexity.

. . .Within the archipelago the vegetation was transformed by the end of the Ice Age. In southwestern Honshu, Shikoku, and Kyushu, broadleaf evergreen trees dominated the forests, whereas broadleaf deciduous trees and conifers were common in north-eastern Honshu and southern Hokkaido. Many native tree species, such as beeches, buckeyes, chestnuts, and oaks produced edible nuts and acorns. These provided abundant sources of food for humans and animals.

In the northeast, the plentiful marine life carried south by the Oyashio current, especially salmon, was an additional major source of food. Settlements along both the Sea of Japan and the Pacific Ocean subsisted on immense amounts of shellfish, leaving distinctive middens (mounds of discarded shells and other refuse) that are now prized sources of information for archeologists.
Other sources of food meriting special mention include deer, wild boar, yam-like tubers and other wild plants, and freshwater fish.



... The earliest vessels were mostly smallish round-bottomed bowls 10–50 cm high that are assumed to have been used for boiling food, and perhaps storing it beforehand.
© More in the WIKIPEDIA !

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- quote
Jomon cuisine: What went into the Jomon pots?
Jomon people who lived on the coasts liked hearty seafood stews, made up of various fish, clams and other shellfish catches of the day. The ingredients would have varied with the seasons. The food was cooked in large conical or rounded pots with tapered or pointy bottoms that sat well in the soil and ash of the bonfire or hearth.

. . . Egoma oil may have been used to coat or flavor the cookies. Shiso beefsteak herb (Perilla frutescens) was used to season and garnish raw fish dishes.

Many of the pit houses were equipped with a firepit with a smoke tunnel that may have been used to smoke meat.

MORE
- source : heritageofjapan.wordpress.com - Aileen Kawagoe


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Related words

***** . WKD : Main Index .


. WASHOKU - GENERAL INFORMATION .

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. join ! WASHOKU - facebook group .


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11/20/2013

Rito Keizai Shimbun

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Rito Keizai Shimbun - Island News

The Archipelago News

- quote
ritoo keizai shinbun 離島経済新聞


- source : http://ritokei.com/

代表 鯨本あつこ - Isamoto Atsuko
役員 大久保昌宏
小山田サトル
黒崎輝男

- www.facebook.com/ritokei

Isamoto Atsuko introduced islands, especially their food specialities.


Dishes from Amami Oshima
- 奄美群島 -



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Related words


. WASHOKU - GENERAL INFORMATION .

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11/11/2013

B-1 Grand Prix Aichi

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B-1 Grand Prix - Aichi

B-1グランプリin豊川


- source : toyokawa.b-1grandprix.com

Namie Yakisoba Taikoku 浪江焼麺太国

Towada 十和田バラ焼きゼミナール

熱血!!勝浦タンタンメン船団


第5位 久慈まめぶ部屋  岩手県久慈市

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- quote
Namie evacuees bag food trophy

NAGOYA – Fried noodles served up by nuclear evacuees of the town of Namie, Fukushima Prefecture, won first prize in this year’s low-price popular food contest B-1 Grand Prix held in the city of Toyokawa, Aichi Prefecture, over the weekend.

The Namie team, whose members had to flee their town at the March 2011 start of the meltdown crisis at Tokyo Electric Power Co.’s Fukushima No. 1 nuclear plant, served Namie “yakisoba” fried noodles in the contest, the eighth to be held so far.
It was the first time for Namie residents to win the competition, although the group has taken part in the event three times before.

Second prize went to a group representing the city of Towada in Aomori Prefecture. The group, which served Towada “barayaki” — beef flanks grilled on a hot plate with onions seasoned with a spicy-sweet soy-based sauce — is comprised of volunteers and was established in 2008 to help revitalize the city.

Third prize, meanwhile, went to a group from the city of Katsuura in Chiba Prefecture that served “tan tan men” spicy Chinese-style boiled noodles.

“Mamebu-jiru” soup was a local specialty offered by people from Kuji, in Iwate Prefecture.
The offering enabled the city, badly damaged by the March 11, 201 tsunami, to place fifth.

Namie yakisoba owes its flavor to the thick pan-fried noodles resembling “udon,” a type of thick wheat noodle, served with pork and bean sprouts doused in Worcestershire sauce.

“Everyone, what happens to Fukushima is not always bad,” said Sadayuki Yashima, giving cheer to people in Fukushima, while the 45-year-old leader of the group from Namie received the chopstick-shaped trophy.

A record number of 64 groups participated in this year’s contest.
- source : www.japantimes.co.jp/news


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B-1 Grand Prix is "selling each town" instead of only providing foods.
The exhibitors is not the restaurant cooks, but they are the groups developing the some projects at each town. Members of groups will not only provide some local foods but also be walking with each original character, based on their historic, playing some instrument music and playing a part.



source : www.goldenjipangu.com

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Namie Yakisoba Taikoku 浪江焼麺太国



- source : namie-yakisoba.com


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Related words

***** Grade B Gourmet in Okayama prefecture

***** . Japan - after the BIG earthquake March 2011 .


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inoshishi wild boar 2013

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inoshishi 猪 wild boar 2013

Botannabe 牡丹鍋 (ぼたんなべ) Wild boar stew
lit. "peony stew".
shishinabe 猪鍋(ししなべ)、inoshishinabe いのしし鍋
"whale of the mountain", yamakujira 山鯨(やまくじら)
kigo for winter

Wildschwein-Eintopf



. WKD : Wild Boar (inoshishi 猪) .

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Wild boars have become a huge problem in many regions of Japan, some even come down to Kobe city and roam the streets, hurting people, destroying crops . . .


- quote
Deer a pest said best served as local delicacy
To reduce the damage done to the environment by birds and other animals, major security company Alsok began a monitoring service this summer in which people helping hunters are notified by email when something lands in their traps.
Certified hunters have been setting traps to catch boar, deer and other pesky animals and then selling the trapped animals, but checking the traps is usually done by local residents.
Securing such manpower is not easy in mountainous areas, where young people are scarce.

Alsok began selling a monitoring device Aug. 1 that sends an email to nearby residents when an animal is ensnared.
“We thought the sensor technology we developed in our security business would be useful for vermin control,” Kiichi Fukuda of Alsok said.

. . . Wild boar is considered a delicacy and the meat is often sold to high-class restaurants.
Not so with venison, however. Only 20 to 30 percent of deer meat makes it to human dinner tables, according to estimates.

. . . Hideharu Ishizaki, who operates the Ezo Shi Cafe in the Sangenjaya district in Setagaya Ward, Tokyo, said deer from Hokkaido have more meat than their Honshu counterparts.
Some 10 to 15 kg of meat can be utilized for food from a Honshu deer, whereas the typical Hokkaido deer yields 25 to 40 kg. This makes the meat of Hokkaido deer, which can regularly be found in supermarkets across the prefecture, about ¥1,000 cheaper per kilogram.

. . . Based in Tanba, Hyogo Prefecture, Tanba Hime Momiji processes and sells deer meat. President Masao Yanagawase . . . Masahito Yamazaki, director of Mitaya Sohonke, which processes and sells high-quality meat, including ham and sausage, joined Yanagawase and Maekawa in their mission to promote venison . . . In addition, Maekawa founded EG Cycle, which makes and sells dog food containing venison.

. . . Advance Co., which operates a chain of restaurants in Nagahama, Shiga Prefecture, began offering deer curry for ¥880, more expensive than regular curry, in May 2010.
Advance is a franchisee of curry restaurant chain CoCo Ichibanya.

. . . the nonprofit organization Companions in Metasequoia Forest, which promotes outdoor activities in Gujo, Gifu Prefecture, . . .Go Nagayoshi of the NPO

. . . Inoshikacho uses the meat from these animals to make jerky

. . . Mari Hayashi operates the Ai deer cooking school in Takarazuka, Hyogo Prefecture,

. . . “We should create groups of experts who can do everything from hunting to forest management,” Gifu University professor Masatsugu Suzuki said.
- source : www.japantimes.co.jp

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ALSOKの鹿・イノシシ・高級作物対策
- source : matsue.mypl.net/shop


Ezo Shi Cafe エゾシカフェってなんですか?
- source : ezoshicafe.q-easy.jp


Tanba Hime Momiji - 丹波鹿 - 丹波姫もみじ
- source : tanba2005.co.jp


Advance Co - Curry and Smile Co. アドバンス鹿カレー物語
- source : group-adv.com




Coco Ichibanya
- source : ichibanya.co.jp



InoShika MetaMori メタセコイアの森
- source : musublog.jp/blog/metamori

InoShikaChoo ジビエ料理「猪鹿鳥料理」
- source : ino-shika-cho.jp


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Related words

***** . Mori no Megumi - Food from the Woods .


. WASHOKU - GENERAL INFORMATION .

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. join ! WASHOKU - facebook group .


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11/09/2013

kinkatsu - active bacteria

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kinkatsu 菌活 active bacteria


- quote
Japanese mushroom commercial with erotic overtones nears 3 million hits on YouTube

In Japan, Hokto is to mushrooms what Chiquita is to bananas: a household name that people know but aren’t overly excited by – until now!

The mushroom growers have been releasing an increasingly sexy line of commercials that seem to get pulled from the airwaves soon after debuting. The latest one, titled “Splendid Mushroom Kinkatsu,” depicts a love affair between actors Jun Kaname in the role of the spirit of mushrooms and Sawa Suzuki as the middle-aged woman he continuously haunts and seductively whispers about mushrooms to. As far as mushrooms go, this is pretty hot.



- source : en.rocketnews24.com 





- source : Hokto Kinkatsu no Susume


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Recipes with mushrooms
http://www.7netshopping.jp/books/detail/-/accd/1106329091

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Yoghurt is one of the best food items to invigurate your internal bacteria.


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Things found on the way


からだがよろこぶ!菌活レシピ recipes for kinkatsu food


CLICK for more info.

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HAIKU and SENRYU





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Related words

. WKD : kinoko, ki no ko, take 茸, 菌 .


. WASHOKU - GENERAL INFORMATION .

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. join ! WASHOKU - facebook group .


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11/06/2013

UNESCO nomination WASHOKU

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- - - - - WASHOKU - UNESCO nomination

Cuisine targeted for UNESCO list

An ad hoc committee set up by the Cultural Affairs Council endorsed a plan Monday to get Japanese food culture listed on UNESCO's intangible cultural heritage list.

The government will present its formal nomination to the U.N. Educational, Scientific and Culture Organization by the end of March so a decision on the listing can be made as early as autumn 2013.

UNESCO has put 20 Japanese cultural traditions ranging from the performing arts of kabuki and noh to festivals and traditional crafts on the list so far.

The Agriculture, Forestry and Fisheries Ministry, which is backing the nomination, said the traditional Japanese meal is a customary social practice expressing respect for nature and serves to strengthen the bonds between family members and the community.
source : Japan Times, February 2012






Panel pushes for UNESCO recognition of Japanese food

Panel screens plan to seek UNESCO recognition for Japanese food

VOX POPULI:
Japanese food deserves UNESCO cultural heritage recognition

Japanese cuisine should be registered as the intangible cultural heritage by UNESCO (United Nations Educational, Scientific and Cultural Organization).



quote
Friday, February 17, 2012
Japan to propose food as UNESCO heritage
Japan's cultural affairs agency plans to propose adding its traditional cuisine and food culture to the UNESCO-designated intangible cultural heritage list next month.

The Agency for Cultural Affairs says Japanese cuisine expresses the respect of the country's people for nature and its close relationship with New Year's festivities, rice transplanting and other traditional annual events.
The agency also says Japanese food is closely linked to traditional crafts such as dishware.
Japan's proposal is expected to be examined by a UNESCO committee in November.
UNESCO's intangible cultural heritage system was set up 9 years ago to protect traditional performing arts, craftsmanship, festivals and others.

The UN cultural body's list of such heritages includes 20 Japanese events and performing arts including Noh, Kabuki and the Gion Festival in Kyoto.
French, Italian and two other culinary cultures are also on the list.
source : www3.nhk.or.jp/daily

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Thursday, March 22, 2012


'Washoku' served up as heritage

As the world acquires a taste for sushi and other Japanese treats, the government is hoping that its application to have "washoku" placed on UNESCO's World Heritage list will prove irresistible.

Japanese cuisine, or washoku — characterized by its use of fresh, seasonal ingredients and attractive presentation — is gaining adherents across the globe who are drawn to its taste, appearance and healthy qualities.

The government is now aiming to get "Washoku: Traditional Dietary Cultures of the Japanese" put on the list of UNESCO intangible cultural heritage assets.

It will file a formal nomination with the U.N. Educational, Scientific and Cultural Organization by the end of March but will have to wait until November 2013 at the earliest before UNESCO issues its judgement.

In the government's definition, washoku is a customary social practice expressing "respect for nature" and serving to strengthen the bonds of family and community. The nomination will highlight three features of washoku — various fresh ingredients, balanced nutrition and seasonal aesthetic presentation.

"Japanese cuisine is becoming global food," said star chef Yoshihiro Murata, one of the first people to call on the public sector to help get washoku status as an intangible cultural heritage.



"Chefs from high-ranked restaurants across the world are enthusiastic about learning how to cook Japanese food and also learning about the tableware and culture," Murata said.

The 60-year-old president of Kikunoi, whose flagship restaurant in Kyoto was awarded three stars in the 2012 Michelin Guide, said UNESCO recognition of Japanese food would help Japanese people recognize the splendor of their culture as a whole and encourage more people to work in the traditional food industry.

"Sometimes culture blends in so naturally with our lives that we don't appreciate its value," he said. "As a chef, I started out with Japanese food. If washoku gets UNESCO heritage status, it will motivate Japanese chefs across the globe — and also enhance the quality of chefs in this country."

The Japanese Culinary Academy, of which Murata is chairman, initially proposed nominating washoku to the Kyoto Prefectural Government last summer. It soon became a national project led by the Agriculture, Forestry and Fisheries Ministry.

In the initiative, the ministry is stressing washoku as a factor behind the nation's low obesity rate and longevity. Japan's obesity rate stands at 3.9 percent, which compares favorably with rates of more than 20 percent for the United States and other Western countries, while the average life expectancy for Japanese men and women comes to 83, the highest in the world, according to data by the Organization for Economic Cooperation and Development.

The ministry attributes the healthfulness of Japanese cuisine to minimal use of animal oil and fat as well as the nutritional balance provided by rice in combination with different fermented foods, such as miso and soy sauce.

"All cuisines, except for Japanese food, are based on oils and fats. Japanese cuisine is built on 'umami,' " said Murata, referring to the savory fifth basic taste along with bitter, salty, sweet and sour.

He said basic Japanese stock, called "dashi," which brings out umami flavor, contains zero calories. This makes it possible to serve a course of dishes with 65 food items totaling 1,000 kilocalories. By contrast, one plate of spaghetti carbonara packs 1,200 kilocalories.

Promoting the culture of Japanese food via UNESCO will help "contribute to worldwide health," Murata said.

UNESCO adopted the Convention for the Safeguarding of Intangible Cultural Heritage in 2003 to safeguard and raise awareness of culture at local and international levels.

The number of Japanese cultural traditions on the UNESCO heritage list totals 20, including kabuki and noh. So far, only four types of food culture — French, Mexican, Mediterranean and Turkish — have been registered on the UNESCO list.

Makoto Osawa, director of policy planning of the agriculture ministry, said, "Japan, thanks to its shifting seasons, has a rich variety of food ingredients, while cooking methods vary depending on local conditions."

As an example of the diversity found in Japanese cuisine, the ministry cites "nabe" pot cooking from the Tohoku region, which developed out of the cold winters and active fishery industry.

"Japan has been concerned to raise awareness of protecting food culture," Osawa said. "This can be seen in the establishment in 2005 of the Basic Law on Shokuiku (Food and Nutrition Education)." The law encourages people to learn more about food and make proper food choices, and Osawa says few countries have legislation that promote public health in this way.

"The Westernization of food in Japan is not necessarily a bad thing, but the move (toward an UNESCO listing) will be an opportunity to urge Japanese not to let their food culture fade,"
he said.

It may not be easy for washoku to be registered as a UNESCO intangible cultural heritage, however.

South Korea is seeking to have its traditional royal court cuisine registered but missed out in last year's screening, with the body seeking more information on its connection with current society.

Japan is expected to underscore the cultural uniqueness of washoku and efforts to maintain the nation's culinary traditions to clear the hurdles in UNESCO's registration regimen.

A government online survey shows strong public support for registration, with 92 percent of the respondents in favor, while nearly 100 percent said they want to see the washoku tradition passed down to succeeding generations.

Also behind the government's efforts to win over UNESCO is its hope to regain global trust in the country's farm and marine products after the damage inflicted on their reputation by the Fukushima nuclear crisis.

Exports of Japanese agricultural and marine products were hit hard by radiation concerns, so international endorsement of washoku would be seen as a big plus.

"We are hoping that recognition of Japanese food by UNESCO will spur recovery from the disaster," Osawa said.

source : Japan Times

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Washoku on World Heritage menu?
By AMY CHAVEZ

Let's talk about food cultures of the world. And I don't mean yogurt.

Japan, home to 16 World Heritage sites, is now hoping to add another World Heritage accolade with washoku (Japanese food). The only other cuisines deemed worthy of the UNESCO list of intangible cultural heritage assets are French, Mexican, Turkish, Mediterranean and most recently, Korean imperial food. And you know, if Korea is on the list, then Japan sure as heck better be. And there is no doubt that Japanese cuisine deserves to be on the list.

In fact, Japanese cuisine is said to include 1,500 different items. Hmm, let's count: Rice, sushi, sashimi; nabe, okonomiyaki, udon; sea anemone, chicken cartilage, fish sperm . . . I could probably come up with 100 more, but another 1,491? Maybe that's why the classification reads "intangible cultural heritage" — it can be left to the imagination.

From a local Kyoto movement, the push for UNESCO status went on to become a national project led by the Agriculture, Forestry and Fisheries Ministry. I don't know about you, but I just can't see the fish going for this one.

I'm not sure what it takes to get washoku placed on UNESCO's World Heritage list, but to get Mount Fuji considered as a World Heritage site took an application fee of ¥10 million and a 300-page document including drawings, figures and specific reasons why the sacred mountain is worthy of the listing under cultural heritage sites.

So I can only suspect that Japanese food will be put through the same rigorous application process. In addition to drawings, color charts, prescribed knife cutting angles and regulations on noodle lengths, the food items will also have to prove culturally important to the Japanese people. Noodles will have to show they are so popular they have spawned noodle-eating contests nationwide, octopus will have to prove they are hailed as the one food where absolutely all parts of it are used (including the head and all eight armpits), and natto (fermented beans) will have to show evidence it can be inhaled at a rate of 530 grams per 27.7 seconds (with a footnote congratulating the recent feat accomplished by Yasuharu Kimori at the 2012 natto speed-eating competition).

Furthermore, chefs will have to demonstrate that studies show that eating sazae (turban shells) does not induce nightmares of giant snails taking over the world, that sea urchin will not be thrown as ninja stars. Lastly, they will have to promise that mochi will not be given to the elderly.

Some foods thought to be uniquely Japanese are, in fact, shared by other Asian cultures. Miso, soy and even natto is eaten in other parts of Asia. However, umami, the mysterious fifth flavor, (after bitter, salty, sweet and sour) is uniquely Japanese, so we could include dashi in washoku. And probably okayu and green tea.

Okay, only 1,482 to go.

There is also shokuyo no hana (edible flowers) and leaves. I'm not just talking about your daily intake of digestible pollen, nor the opportunity to get buzzed and pollinated by bees (Hey, I'm here, pollinate me!). This is Japanese cuisine that includes carnations, cosmos, pansies, roses, and even cherry blossoms. I don't think it includes cherry blossom-flavored beer, however. Leave it to the Japanese, who also eat mitsuba and shiso, some of the tastiest greens around. I grow my own shiso and often see caterpillar shiso addicts, hanging out in hammocks at the bottom of my plants, drugged by the fragrance and heavenly taste. I even sometimes see other bugs shooting up the stems. 1,475.

As it turns out, however, the number of Japanese food items is only one small part of getting the cuisine recognized as a UNESCO World Heritage. Other factors include: visual presentation, fresh and seasonable ingredients, eating rituals, tableware and utensils, and the overall healthiness of the food that adds to longevity and quality of life.

Japanese food is certainly beautifully presented. Dandelions, autumn-colored maple leaves and bento grass, all inedible, are common decorations for food. And Japanese people do amazing things with food other than ingesting it, such as pounding it (mochi), throwing it (Shinto ceremonies) and offering it to the gods (Shinto and Buddhist ceremonies).

Eating utensils, in addition to chopsticks, would have to include the hari needles used to pierce and extract the corpses of sazae.

Although Japanese food is generally very healthy, I cannot agree with the claim that the cuisine has successfully resisted junk food. Personally, I consider cherry blossom-flavored potato chips and green-tea flavored Kit-Kats more on the junk side than the food side. I'm not letting my caterpillars get close to that stuff.

All in all, however, I think Japanese food will have no trouble making it onto the World Heritage list. And with help of Wasao, the dog appointed by the National Federation of UNESCO Associations in Japan as a special ambassador for World Heritage-related activities, washoku should attain this status even faster. This diplomat dog is said to "promote the connection between people and nature, as well as the importance of life."

With Wasao barking for us, maybe even Japanese dog food has a chance to be included. Japan is a country where discerning canines can get miso soup, freeze-dried natto, and even okara (from tofu) doggie treats from gourmet dog food companies. 1,472.

We'll find out in November 2013, when UNESCO issues its final judgment. Woof-woof!
http://www.japantimes.co.jp/text/fl20120407cz.html


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October 23, 2013

- quote
UNESCO to recognize Japanese food culture
“Washoku” — traditional Japanese cuisine — is now likely to be designated by UNESCO as an Intangible Cultural Heritage.

A UNESCO body that screens cultural asset candidates has recommended that “washoku, traditional dietary cultures of the Japanese,” gain the status, the Cultural Affairs Agency said Tuesday.

An intergovernmental panel is expected to make a final decision on listing the Japanese food culture at a meeting in Azerbaijan in early December.
- source : japantimes.co.jp/news/2013/10/23



Japan hopes culinary honor helps Fukushima - NHK news
Chief Cabinet Secretary Yoshihide Suga says he hopes UNESCO endorsement of the heritage value of Japan's traditional cuisine helps counter rumors about the safety of food from Fukushima.
Suga told reporters on Wednesday that traditional Japanese food culture is grounded in a spiritual respect for nature. He said those values are sure to be passed on to future generations if they are formally recognized by the UN body in December as an intangible cultural asset.


. Fukushima - Problems in October 2013 .


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November 06, 2013

Chefs from Japan, France advertise Japanese food
- NHK
Chefs from Japan and France have displayed their culinary skills in an event in Paris meant to get more people to try Japanese food.
Renowned French chef Alain Ducasse, who uses Japanese ingredients in his restaurants, organized the event on Wednesday.
Nine chefs made dishes for reporters and people in the local food industry. They used around 50 ingredients, such as "wagyu" beef and Japanese horseradish.
Their original recipes included an appetizer made with whipped lettuce and herring roe, as well as a dessert of mixed Japanese horseradish and dairy cream.
People who tasted the dishes marveled at the exquisite combination of the French and Japanese elements.
In France, Japanese food is growing in popularity with many French chefs preferring to use "dashi" soup stock.
Ducasse said French chefs can learn many things from Japanese cuisine, which is known for its meticulous attention to fine detail.
Next month, UNESCO is expected to designate Japanese traditional cuisine and food culture as intangible cultural heritage.


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November 09, 2013

Japanese cuisine restaurants to train foreigners - NHK
The Japanese government is considering a relaxation of immigration rules so that foreigners who studied the Japanese traditional cuisine "washoku" can extend their period of stay to work as trainees in Japan.
Government officials are discussing an around 2-year extension of residential status for foreigners who finished a professional cookery course for traditional Japanese cuisine.
Foreign cooks are required to have at least 10 years of work experience to obtain a residential visa from Japan.
They are not allowed to work at traditional Japanese restaurants.
An organization of professional cooking schools in Japan has appealed to the government panel discussing deregulation to grant residential status to foreigners who graduated their "washoku" courses.
The government is trying to spread Japanese culture to the world.
Next month, UNESCO is expected to recognize Japanese traditional cuisine and food culture as an intangible cultural heritage.


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December 04, 2013

UNESCO picks Japanese cuisine as cultural heritage - NHK news

UNESCO has added Japanese cuisine and food culture to its Intangible Cultural Heritage list.
The world body's intergovernmental committee made the decision at a meeting in Azerbaijan on Wednesday.
Japan filed an application with UNESCO in March last year, following a request by a Japanese civic group.
The group has been campaigning to fight rumors about Japanese food since the Fukushima accident.

Many in Japan hope the recognition will boost exports and help make Japanese food, or washoku, more popular around the world.
Prime Minister Shinzo Abe welcomed the listing. He said Japan's food culture has been nurtured for generations and he wants to help preserve it.
Agriculture minister Yoshimasa Hayashi said he wants to sustain interest in Japanese food culture so it will be passed on to future generations.
The UNESCO listing is aimed at protecting traditional cultures, festivals, local arts and crafts around the world.
Japanese cuisine is the 22nd item from the nation to go onto the list, following Noh and Kabuki plays, and the float parade in Kyoto's Gion festival.


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無形文化遺産へ “和食”の魅力とは… 「いただきます。」
岩村暢子室長 / 村田吉弘さん / 佐藤紀代子さん / 熊倉功夫さん
- source : www.nhk.or.jp/gendai


「WASHOKU - Try Japan's Good Food事業」- from Hokkaido to Okinawa
日本各地の食材を世界へ紹介!
food served at the ambassies of Tokyo
Ministry of Foreign Affairs of Japan
- source : www.mofa.go.jp

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- source : NHK World - Japan


My Diary

. Japan after the BIG earthquake March 11, 2011 .



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Related words

***** WASHOKU : General Information



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