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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4/26/2017

Sanuki Udon English

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Sanuki Udon Poster in English



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

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

- source : mylittlekagawa.com/en/news -

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. 讃岐うどん Sanuki udon noodles .


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- #sanukiudon #udonsanuki
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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 .
Join the friends on Facebook !


. 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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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

- - - - - - - - - -

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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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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