Showing posts with label ingredients. Show all posts
Showing posts with label ingredients. Show all posts

11/10/2013

daizuko - soybean flour

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daizuko 大豆粉 soybean flour, soy flour

- quote
The beans can be processed in a variety of ways. Common forms of soy (or soya) include soy meal, soy flour, soy milk, tofu, textured vegetable protein (TVP, which is made into a wide variety of vegetarian foods, some of them intended to imitate meat), tempeh, soy lecithin and soybean oil.
Soybeans are also the primary ingredient involved in the production of soy sauce (shoyu).

Soy flour refers to soybeans ground finely enough to pass through a 100-mesh or smaller screen where special care was taken during desolventizing (not toasted) to minimize denaturation of the protein to retain a high protein dispersibility index, for uses such as food extrusion of textured vegetable protein. It is the starting material for production of soy concentrate and soy protein isolate.

Soy flour is made by roasting the soybean, removing the coat, and grinding into a flour. Soy flour is manufactured with different fat levels.

Defatted soy flour is obtained from solvent extracted flakes, and contains less than 1% oil.
"Natural or full-fat soy flour is made from unextracted, dehulled beans, and contains about 18% to 20% oil." Its high oil content requires the use of a specialized Alpine Fine Impact Mill to grind rather than the usual hammer mill. Full-fat soy flour has a lower protein concentration then defatted flour.
Low-fat soy flour is made by adding some oil back into defatted soy flour. Fat levels range from 4.5% to 9%.
Soy lecithin can be added (up to 15%) to soy flour to make lecithinated soy flour. It increases dispersibility and gives it emulsifying properties.
Soy flour has 50% protein and 5% fiber. It has higher levels of protein, thiamine, riboflavin, phosphorus, calcium, and iron than wheat flour. It does not contain gluten. As a result, yeast-raised breads made with soy flour are dense in texture. Among many uses, soy flour thickens sauces, prevents staling in baked food, and reduces oil absorption during frying. Baking food with soy flour gives it tenderness, moistness, a rich color, and a fine texture.
Soy grits are similar to soy flour except the soybeans have been toasted and cracked into coarse pieces.
Kinako is a soy flour used in Japanese cuisine.
© More in the WIKIPEDIA !



daizu udon 大豆うどん Udon noodles with soybean flour


. WKD : daizu 小豆 soy beans .

. kinako 黄な粉 "yellow flour" from roasted soy beans .

The latest fad is now flour from soybeans for noodles and baking.

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source : www.dietdiet.info

daizu men 大豆麺 soybean noodles
noodles made from percent soybean flour. They have less sugar than normal Chinese noodles, less calories and more fibers, so they are good for your diet.


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Otsuka Pharmaceutical Co. - SoyCarat snacks
source : www.otsuka.co.jp


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Kuriyama snacks with soybean flour

Kuriyama Beika Co. 栗山米菓 in Niigata
source : kuriyamaoffice.html


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scones from soybean flour, prepared in a home bakery

Sugar is reduced by about 60 percent, but the isoflavones are available.

Panasonic Corp.
source : panasonic.jp/bakery


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More products with daizuko flour
. . . CLICK here for Photos !




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Related words

***** . WKD : daizu 小豆 soy beans .


. WASHOKU - GENERAL INFORMATION .

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. join ! WASHOKU - facebook group .


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11/07/2013

temae miso

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temae miso 手前味噌 home-made miso paste


CLICK for more photos !


- quote
Make and learn about miso from a master
Miso, Japan’s traditional seasoning made from fermenting rice, soybeans and other flavorings, sounds like a cooking ingredient too complex to prepare yourself. But if you’re curious, on Nov. 9 you can learn how to make miso paste at a special event at the Gender Equality Center in Tokyo’s Bunkyo Ward.



From 2 p.m. to 4:30 p.m., a master of miso-making from Kojiya Saburoemon, one of Tokyo’s oldest miso manufacturers, will offer expert instructions and advice. Kojiya takes pride in its traditional miso making and only uses domestically produced rice as well as the finest koji-mold spores. The class aims to teach participants why the seasoning tastes best when made this way, and the master will give a lecture on the history of miso, including information on its health benefits.
- source : Japan Times

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- quote
My Father's Temae Miso / 父の手前味噌

The word temae (lit. hand + before/in front of)
has a number of meanings. It can be used to refer to the first person (and even the second person in some situations). Thus, temae miso literally means my/our miso, but it actually means self-praise, because almost everyone wants to boast of the miso they make themselves.
- source : hiro-shio.blogspot.jp


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- source : www.amazon.co.jp
by 中村 仲蔵 (著), 郡司 正勝


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- reference -

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鴫焼きや家族菜園手前味噌
shigiyaki ya katei saien temae miso

fried eggplants -
our family vegetable garden
and home-made miso


Nakamura Atsuko 中村温子


. shigiyaki 鴫焼 grilled eggplants .
kigo for late summer



shigi 鴫 snipe.
The dish is prepared in the shape of a shigi bird.

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Related words

. Miso paste and soup .


. WASHOKU - GENERAL INFORMATION .

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. join ! WASHOKU - facebook group .


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7/11/2010

Suizenji Nori

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Suizenji nori (Suizenji nori)

***** Location: Japan
***** Season: All Summer
***** Category: Plant


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Explanation

Suizenji-nori 水前寺のり / 水前寺海苔
an edible blue-green alga (cyanobacterium)
suizenji 水前寺(すいぜんじ)
shikon nori 紫金苔(しこんのり)"purple golden nori"
jusen nori 寿泉苔 "nori from the well of long life"
akizuki nori 秋月苔(あきづきのり) "autumn moon nori"

Aphanothece sacrum
Aphanothece sacrum (Suringar) Okada
スイゼンジノリ / ずいぜんじのり


a kind of blue algae that grows in fresh water 水生藍藻
It is now a natural treasure 天然記念物指定.


Along the upper regions of the river Koganegawa, along about 500 meters, water is divided into small shallow rivulets, where the alga grow on especially planted grass. They need a lot of mineral in the water and a temperature of about 18 - 20 degrees centigrade.
Most of it floats in the water as small black pieces, until it catches some grass to grow larger. It is rather wobbely and jelly-like when harvested.

It was allowed to be harvested by the lord of Akatsuki Domain, who gave a written report to a family in Asakura, which still harvests and produces it in the traditional way by hand. So it has a tradition of more than 250 years.


About one kilo of the mashed laver is spread on earthen tiles, about 1 cm thick, and let dry naturally. After that the rather flat pieces are now put on wooden planks, smothered with a bit of water into perfect shape (about A4 sixe plates) and let dry again.




Before eating, it can be put into water to gain back its thickness.

Put in soup or as tsukudani, it is a welcome source of minerals.



Suizenji Nori Salad with sanbaizu vinegar or Tosa Vinegar.


九州の一部(熊本/福岡)
熊本市の上江津湖

dating back to the Hosokawa lord of old domain of Bingo 肥後細川藩
http://suizenjinori.com/



100 grams of dried nori contain
21,8 g protein
1200 mg calcium
68,8 mg iron
1,39 mg vitamin B1
1m38 mg vitamin B2


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Photo from Kisendo 喜泉堂


Fukuoka prefecture, Koganegawa, Asakura town
福岡県の黄金川(こがねがわ)
福岡県朝倉
River Koganegawa belonged to the former domain of Akitsuki han 秋月藩.

The nori have been found near the temple Suizen-Ji 水前寺 at lake Ezuko 江津湖.
These sweet-water nori are the first plants to bring oxygen to the earth in early times.

They are black when swimming in the water and contain two color components
青色のフィコシアニン green phycocyanin
赤色のフィコエリスリン red phycoerythrin
http://www.kisendou.com/

Products
http://www.kisendou.com/order.html


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Worldwide use


Blaualge

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Things found on the way



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HAIKU and SENRYU







吸物はまづ出来されし水前寺 
suimono wa mazu dekasareshi Suizenji

the soup
was served first -
temple Suizenji

Matsuo Basho
On his trip to Higo Kumamoto, where he was eager to savor the nori, which were already famous in his days.
Soup is usually served at the end of a meal, or sometimes eaten during a banquet. Basho found it amazing to get the soup first when he wrote his haiku about it.


More hokku about food by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


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Related words


***** egonori 恵古苔 (えごのり) egonori laver
egoten えごてん jelly made from egonori
ego konnyaku えごこんにゃく konnyaku made from egonori
okiuto おきうと "okiuto weed"
Campylaephora

It grows in Hakata bay and is a local souvenier. It has been collected by woman divers (ama) of the Genkai Sea for more than 200 years. Local people eat it with soy sauce for breakfast.
It is low in calories and became a popular diet food in recent years.

. . . CLICK here for Photos !


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***** . Seaweed (kaisoo) Japan Including laver (nori),  


***** WASHOKU :
YASAI . Vegetable SAIJIKI



WASHOKU : INGREDIENTS

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3/30/2010

UPDATE Heda no shio

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Heda no shio 戸田の塩 salt from Heda, Izu peninsula

It has a long tradition of more than 1000 years.
The salt is boiled and stirred constantly in a long process to make salt. Now a group of local ladies and their husbands keep it up. The men get the water out in large tanks from the deep sea of the Bay of Suruga. From each large yellow container of water they get about 14 kilo of salt.
. . . CLICK here for Photos !

One delicacy is a simple
shio musubi 塩むすび rice ball with salt
Salt is also used as a dip for sashimi, instead of soy sauce.


Salted Winter Food

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1/29/2010

Midorimushi Euglena

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Euglena (midorimushi) for food

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


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Explanation




Midorimushi, the little green insect, is now researched in Japan for its power as food and bio-fuel.


yuugurena ユーグレナ Euglena


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quote
Euglena is a genus of unicellular protists, of the class Euglenoidea of the phylum Euglenozoa (also known as Euglenophyta). They are single-celled organisms. Currently, over 1000 species of Euglena have been described.
Some Euglena are considered to have both plant and animal features.



A Euglena is a protist that can both eat food as animals by heterotrophy; and can photosynthesize, like plants, by autotrophy.
Euglena can survive in fresh and salt water. In low moisture conditions, a Euglena forms a protective wall around itself and lies dormant as a spore until environmental conditions improve. Euglena can also survive in the dark by storing paramylon granules in pyernoid bodies within the chloroplast.

Euglena is rich in nutrients and contains paramylon. Currently there is one Euglena product already in the market. The product contains Euglena, royal jelly, condroitin, and brewers yeast. The product is advertised as a dietary supplement, an antioxidant, and as a colon cleanser. Researchers are now looking into other possible uses of Euglena such as the application of the protists' paramylon as cosmetics, biodegradable film, and pharmaceuticals.
© More in the WIKIPEDIA !



. . . CLICK here for Photos !



みどりむし サプリ supplement medicine with Euglena
midorimushi sapuri
. . . CLICK here for Photos !

バイオザイム -BIOZYME-


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Food with Euglena ミドリムシ 食品

It lowers fat and cholesterol and is good for your health!
天然の食料ミドリムシ

In a powder preparation it can be placed over white rice and eaten as a kind of chazuke, with hot green tea poured over the mix.




midorimushi beeguru みどりむしベーグル Euglena bagel





midorimushi kukkii みどりむしクッキ cookies from Euglena





midorimushi no tsukudani みどりむしの佃煮 tsukudani
Midorimushi boiled with soy sauce and sugar


. . . . . types of tsukudani offered so far

みどりむし舞昆海苔佃 tsukudani boiled with maikon nori
. . . CLICK here for Photos !


舞昆じゃこ山椒 and shako

赤富士明太子舞昆 and mentaiko

一口椎茸舞昆 and shiitake

 舞昆しじみ貝 and shijimi clams

http://www.muryouou.com/midorimusi/


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Worldwide use


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Things found on the way



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HAIKU and SENRYU



midorimushi -
the pond in Ueno
full of life

Watching some researchers taking out water with bristling midorimushi from the pond in Ueno, bringing it to their laboratory nearby and making new experiments for food products.

Gabi Greve, January 2010

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Related words

***** WKD Reference

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12/02/2009

Milk and milk products

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Milk and milk products

Milch und Milchprodukte


CLICK for more photos

mirukuseeki ミルクセーキ milk shake
kigo for all summer


Milchshake

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History of Milk and Cheese in Japan

Via Korea the production of milk, butter and even cheese (so 蘇 ) was known before the Heian period. But when Shotoku Taishi elevated Buddhism and meat was forbideen to eat, the production stopped.

The 7. Shogun Yoshimune sponsored the import of cows from India and the daimyo Satomi in Chiba supervised the production of dairy products as a kind of medicine.
Maeda Tomekichi was the first to sell fresh milk in Yokahama around 1863, having studied from Holland how to handle cows.

Since the Meiji period, Hokkaido became the center of dairy products, thanks to its vast grazing grounds and fresh water. Holstein cows are most popular and produce about 8000 kg per year each.

The village Tsuruimura 鶴居村 (つるいむら) was the first "cow village" in Kushiro, Hokkaido.



So そ 蘇(そ)酥 / 蘇 milk products of the Asuka period
Nara

. daigomi 醍醐味 "taste of Daigo" ghee butter .
and Emperor Daigo


CLICK for more photos


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miruku ミルク milk
gyuunyuu 牛乳 cow's milk
kanraku 乾酪 cheese
gyuuraku 牛酪 butter



Some MILK vocabulary



bataa miruku バターミルク buttermilk
Buttermilch


dasshinyuu だっしにゅう【脱脂乳】 skim milk
. . . CLICK here for Photos !
fettarme Milch


gyuunyuu haitatsu 牛乳配達 daily milk delivery
Still practised in many parts of Japan. There are special boxes to put the milk cartons in.
Milchzustellung, Milchmann

gyuunyuu seihin 牛乳製品 milk products
. . . CLICK here for Photos !

gyuunyuu tsubo 牛乳壺 milk pot
There is one for the milk in most homes.
Milchtopf



ichigo miruku いちごみるく strawberry milk
. . . CLICK here for Photos !


junryoo gyuunyuu 純良牛乳 pure milk
reine Milch


miruku hooru ミルクホール milk bar
... miruku sutando ミルクスタンド
Milchbar


nyuu seihin 乳製品 milk products
Milchprodukte

nyuu shiboo 乳脂肪 milk fat
Milchfett



ochichi, o-chichi, o-chi お乳 (御乳) mother's milk
Milch, Euter
... nyuujuu 乳汁(にゅうじゅう)



raku 酪 processed milk

rakugyuu 酪牛 milk cow
... nyuuyoo gyuu 乳用牛 cow for milk
Milchkuh

rakunoo らくのう【酪農】 dairy farming
Milchwirtschaft
... rakunooka 酪農家 dairy farmer
... chikusan nooka 畜産農家 dairy farmer
Milchbauer
... rakunoo seihinn 酪農製品 dairy product
Molkereiprodukt; Molkereierzeugnis



roo fatto miruku ローファットミルク low fat milk
. . . CLICK here for Photos !
fettarme Milch; Magermilch


sakkin gyuunyuu 殺菌牛乳 sterilized milk
. . . CLICK here for Photos !
sterilisierte Milch



sanpainyuu 酸敗乳 sour milk
saure Milch


shinyuu 市乳 milk sold on the market
auf dem Markt verkaufte Milch


sukimu miruku スキムミルク skimmed milk
. . . CLICK here for Photos !
entrahmte Milch





YAKULT - The Main Company HP
source : yakult.co.jp/english

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Milk for breakfast (朝飯) asagohan


BILK ビルク Hokkaido Milk Beer : Milk + Beer = Bilk
Milk products from Hokkaido


gyuunyuu senbei 牛乳せんべい milk cookies
Miyakejima 三宅島, Tokyo


milk tofu, gyuunyuu doofu 牛乳豆腐 gyunyu tofu
Milk products from Hokkaido



Asukanabe 飛鳥鍋 hodgepodge from Asuka
prepared with milk
and
so 蘇(そ)酥 / 蘇 milk products of old, Asuka no So 飛鳥の蘇
the oldest milk of Japan



SKAL, sukooru, スコール
milk-based soft drink from Shimonoseki


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Butter バター bataa


CLICK for more photos

Often sold in round tin boxes.



bataa cha バター茶 tea with butter, from Tibet
. . . CLICK here for Photos !
Buttertee


bataa itame bataa itame バター炒め frying with butter
. . . CLICK here for Photos !


bataa keeki バターケーキ butter cake
. . . CLICK here for Photos !
Butterkuchen


bataa kukkii バタークッキー butter cookies
. . . CLICK here for Photos !
... shio bataa kukkii 塩バタークッキー butter cookies with salt


bataa naifu バターナイフ butter knife


bataa shooyu バター醤油 butter-soysauce
shooyu bataa しょう油バター
. . . CLICK here for Photos !
... bataa shooyuu mi potetochippusu バターしょうゆ味 ポテトチップス
potato chips with butter soysauce flavor
. . . CLICK here for Photos !


bataa toosuto バタートースト toast with butter
The toast bread is usually quite thick. A common snack at a cafeteria, also for breakfast.
. . . CLICK here for Photos !


bataa yaki, bataayaki バター焼き grilled, roasted with butter
. . . CLICK here for Photos !



gaarikku bataa ガーリックバター garlic butter
Knoblauchbutter


hachimitsu bataa 蜂蜜バター honey butter
. . . CLICK here for Photos !




CLICK for more photos
Hokkaidoo bataa 北海道バター butter from Hokkaido
Most of the Japanese butter comes from Hokkaido.



jagabataa じゃがバター potatoes with butter
. . . CLICK here for Photos !


kurumi bataa くるみバター walnut butter


Trappist Butter from Hakodate
函館のトラピストバター


shio bataa 塩バター butter with salt



Butter Boutique at the Marunouchi Brick SquareReference



yagi bataa 山羊バター butter from goats milk
goats butter
. . . CLICK here for Photos !

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Daijin ke no daikyoo 大臣家大饗
First banquet of the Ministers on the New Year
Since the Heian period.
The ministers greet visitors in their own homes (omoya) and have a feast. The most important visitor is called 尊者 sonsha.
On this day an envoy from the imprial court, 蘇甘栗使 soamaguri no tsukai, is also welcomed.
He brought an old version of butter, 牛酪 gyuuraku, and dried chestnuts kachiguri 搗栗.

. First Court Rituals .


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Cheese チーズ Käse

Cheese is imported from other countries, but also made in Japan.

CLICK for more photos


cheese gyoza チーズギョーザ gyoza with cheeze filling
Chinatown


chiizu keeki チーズケーキ cheese cake
from Hokkaido


kuriimu chiizu クリームチーズ cream cheese
. . . CLICK here for Photos !
Frischkäse

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Pudding


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. WASHOKU
purin プリン pudding
 



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Sweets, caramels, ice cream and others

WASHOKU
Aisu アイス ice

Ice cream, soft cream. Eiscreme, Eis

. WASHOKU
chokoreeto チョコレート chocolate
 Schokolade



Daisen Mirukubatake aisu 大山みるく畑 アイス icecream
"from the Milk Fields of Mount Daisen"
from Tottori


Genjimaki, Genji-maki 源氏巻 "Genji-Rolls"
from Shimane


Hiruzen sweets 蒜山スイーツ
from the milk of the Jersy cows ジャージー, Okayama prefecture



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Yoghurt

. . . CLICK here for Photos !


hakkoonyuu 発酵乳 fermented milk, yoghurt
fermentierte Milch

When first introduced to Japan, it was not well liked because of its sourness. Akutagawa Ryunosuke wrote about it, to promote the milk of his fathers farm, but it was not well liked.
Then at the World Exhibition in Osaka in 1970, the real Bulgarian Yoghurt was introduced and soon became a hit.


aroe yooguruto アロエヨーグルトyoghurt with aloe vera


bihidasu ビヒダスヨーグルト bifidus yoghurt
CLICK here for PHOTOS !


bifizusukin yooguruto ビフィズス菌ヨーグルト yoghurt with
bifidobacterium; Lactobacillus bifidus. bifizusu kin



CLICK for more photos
burugaria yooguruto ブルガリアヨーグルトBulgarian yoghurt
. . . CLICK here for Photos !


funwari yooguruto ふんわりヨーグルト


furuutsu yoogurto フルーツヨーグルト fruit yoghurt
. . . 彩り果物ヨーグルト
. . . CLICK here for Photos !


furoozun yooguruto フローズンヨーグルト frozen yoghurt
It comes in different flavors.
. . . CLICK here for Photos !


Hiruzen jaajii yooguruto 蒜山ジャージーヨーグル from the milk of Jersey cows
from Hiruzen Highland, Okayama
. . . CLICK here for Photos !


kasukipai yooguruto カスピ海ヨーグルト yoghurt like in the Caspian Sea
. . . CLICK here for Photos !



mashumaro yooguruto マシュマロヨーグル marshmallow yoghurt
. . . CLICK here for Photos !


mizukiri yooguruto 水切りヨーグルト yoghurt with little water
. . . CLICK here for Photos !


nomu yooguruto 飲むヨーグルト yoghurt ready to drink
. . . CLICK here for Photos !


nuta-ae ぬた和え yoghurt dressing
Yoghurt mixed with miso paste, vinegar and other nuta ingredients.



pureen yooguruto プレーンヨーグルト plain yoghurt
without any additions


suiito yoogurto スイートヨーグルト sweet yoghurt



CLICK for more photos
teishiboo 低脂肪ヨーグルト low-fat yoghurt
. . . CLICK here for Photos !



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Worldwide use


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Things found on the way



Greve cheese, Grevé cheese
a semi-hard cows’ milk cheese from Sweden.


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. MILK served for Japanese school lunches  




. Soy Milk (toonyuu 豆乳) and
skin of boiled soy milk ゆば . 湯葉 yuba
 



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HAIKU and SENRYU


喫茶店ミルクセーキの夏本番
kissaten miruku seeki no natsu honban

coffee shop -
the summer season for
milk shakes (begins)


Rurika Sama ルリカ様
http://www.uotakesushi.co.jp/haiku15.htm


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小瑠璃鳴き胡桃も冷えしヨーグルト
koruri naki kurumi mo hieshi yooguruto


the Siberian blue robin sings -
walnuts in the cold
yoghurt


Sawada Ryokusei 澤田緑生 (1918 - )



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Related words


CLICK for original and more
. WASHOKU
Wagyuu (和牛)Wagyu, Japanese cattle
 
Rind, Milchkuh



. Cheese Kigo from Europe



***** WASHOKU : INGREDIENTS

***** WASHOKU : DRINKS SAIJIKI


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11/14/2009

Karashi mustard

[ . BACK to WORLDKIGO TOP . ]
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Mustard plant (karashina)

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


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Explanation


kigo for all spring

brown mustard plant 芥菜 (からしな / からし菜) karashina
..... 芥子菜(からしな), nagarashi ながらし
aokarashi 青芥(あおがらし)
karashina 芥菜(からしな)、菜芥(ながらし)
Brassica juncea Czern. et Coss

ha karashina 葉からしな, hatakena はたけな
Leaf mustard、Oriental mustard
(オリエンタル・マスタード)

CLICK for more photos

From China, introduced in the Heian period, probably aready the Yayoi period.
The Chinese name, when used as a medicine, is gaishi 芥子(生薬名:がいし) and refers to the seeds.

The leaves also have a strong taste and are eaten as a vegetable.

100 g contains 26 kalories. proteines 3.3g、fat.1g、carbonides4.7g、fibers3.7g、carotin2800μg、Vitamin E 3.1mg、Vitamin 260μg、Vitamin B1 0.12mg、VitaminB2 0.27mg、Niacin 1.2mg、Vitamin B6 0.25mg、folic acid310μg、panthoten acid 0.32mg、Vitamin C 64mg、natrium 60mg、calium 620mg、calcium 140mg、magnesium21mg、phosphor72mg、iron2.2mg etc.

Chinese name : gai choy, kaai tsai, taai kaai tsai, ye yong jie cai

Different types grow in various regions.
It has a strong hot taste.

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kigo for mid-autumn

karashina maku 芥菜蒔く からしなまく
sowing mustard plant seeds



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The following items are not kigo.


karai からい ... is a word to imply HOT, spicy food.



The seeds of the mustard plant are small and round.
They are dried and prepared to


wa karashi 和からし (wagarashi 和がらし) or simply called
karashi からし【芥子/辛子】】 Japanese mustard


CLICK for more photos
It comes in tubes as a paste ready to use or in powder form to prepare fresh for each meal.


kona karashi 粉からし mustard powder
neri karashi ねりからし mustard paste



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masutaado マスタード mustard
yoo karashi 洋からし (yoogarashi 洋がらし)
"Western Karashi", Western-style mustard
This type comes from a different plant. It is much less pungent than "Japanese mustard" 和がらしwagarashi and has more of a vinegary taste.
It comes in a white and a brown version.

The origin was the plant from the Dijon area, where even today all kinds of mustard are made with wine-vinegar.

All kinds of Western mustard are available in Japan.


. . . CLICK here for Photos of mustard seeds!


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karashi jooyu からし醤油 soysauce with mustard
and dashi and a bit of sugar
. . . CLICK here for Photos of some dishes!




karashi miso からし味噌 miso with mustard
mit scharfem japanischem Senf
often used with lotus roots 蓮根とからし味噌
Bandai karashi miso 磐梯からし味噌 from Mount Bandai
. . . CLICK here for Photos of some dishes!



karashi su ae からし酢和え with mustard and vinegar
. . . CLICK here for Photos of some dishes!
karashi su shooyu からし酢醤油 with soy sauce

kaki no karashi su 柿のからし酢 with persimmons


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It is also used to pickle other vegetabels.


Karashizuke からし漬け pickles with mustard
A pickling bed is made of "sakekasu" and mustard. Pickle salted vegetables in the bed.
Red peppers and sesame seeds can also be used.
. . . CLICK here for Photos of some dishes!

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karashi renkon


source : www.ritsumei.ac.jp / click for the moving version


karashi renkon 辛子れんこん lotus roots with mustard
Lotus Root with Japanese Mustard, sometimes fried.
Sometimes white miso, kamaboko ground fish paste and katsuobushi are used for the filling.
From Kumamoto

CLICK for more photos When the daimyo of Kumamoto, Hosokawa Tadatoshi, 細川 忠利 became sick, a priest from the temple 豊前国耶馬溪羅漢寺 in Bungo told his aides to prepare some lotos roots for him. One of the kitchen crew, Heigoro 平五郎, remembered that Kato Kiyomasa had some lotus planted in the moat of Kumamoto castle as food for emergencies, so they took some out filled the holes with a paste of mustard powder, wheat miso paste and egg yolk. They fried this in oil and offered it to the ailing lord, who ate it with gusto and became well soon.


digging for lotus root れんこん掘る renkon horu
kigo for early winter



karashi renkon chippusu 辛子れんこんチップス
Karashi Renkon Chips
. . . CLICK here for Photos !


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daikon karashizuke 大根からし漬 with radish
. . . CLICK here for Photos !


kazunoko karashi zuke 数の子からし漬け herring roe pickled in mustard
. . . CLICK here for Photos !


kyuuri karashizuke きゅうりからし漬け with cucumbers
. . . CLICK here for Photos !



CLICK for more photos
nasu karashizuke 茄子辛子漬け with eggplants
Rather famous in many areas of Japan.
minden-nasu みんでんなす, 民田なす Minden eggplant pickles
Yamagata


Nozawana no karashizuke 野沢菜のからし漬け
from Nozawa town, with nozawana spinach


piiman karashizuke ピーマンからし漬け with bellpeppers (paprika)


shiitake karashizuke 椎茸からし漬け with shiitake mushrooms
Prepared in many regions famous for shiitake growing.
. . . CLICK here for Photos !

Shiitake mustard pickles
Dishes from Yufuin, Oita, Kyushu.




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Other dishes with "karashi"



inarizushi いなり寿司 Inari sushi
In Matsumoto, they smear karashi mustard on the inside of the pouch.



hotaru-ika no karashi sunomono ほたるいかの辛子酢物
from Namerigawa town 滑川市
Dishes from Toyama prefecture


karashina no masutaato ae からし菜のマスタード和え
mustard plants with mustard dressing


nanohana to ika no karashi ae 菜の花といかの辛子あえ squid and hot mustard dressing
Rape blossoms ( 花菜漬 nanohana, na no hana)



shimazushi しまずし/ 島寿司 Sushi from the Islands
. . . CLICK here for Photos !
Since there grows no Japanese horseradish (wasabi) on the islands, this sushi is usually served with mustard (karashi) or hot pepper.
WASHOKU
Hachijojima Island.
八丈島の島寿司



wakegiae, wakegi ae わけぎあえ wakegi leek with dressing
Best prepared in spring for the Doll Festival. Boiled with shells and asari shells, white miso, karashi mustard, sugar and vinegar.
Dishes from Kagawa, Shikoku


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Worldwide use


Senf

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Things found on the way



ariru karashi abura アリルからし油
from Izu Town
This is made from wasabi, Japanese horseradish.
. . . CLICK here for Photos !


. WASHOKU
spicy mentaiko (辛子明太子, karashi mentaiko).
 
marinated roe of pollock


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toogarashi 唐辛子 chilli peppers "Chinese karashi"


komatsuna こまつな 小松菜 Japanese Mustard Spinach
Senfspinat


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HAIKU and SENRYU


初鰹 銭と辛子で二度涙
hatsugatsuo zeni to karashi de nido namida

first bonito of the season ...
for the prize and for the pungency
we have to cry twice

The "Children of Edo" liked the first expensive bonito of the season, cut in sashimi and with a dip of Japanese mustard.


There was an old way to prepare the mustard seeds by grinding them fine, then put a piece of paper on top of them and add hot water. Now a redhot piece of charcoal is added to the pot and the whole stays over night. The charcoal takes on the pungency of the mustard, and a fine fragrance remains.


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からし菜に直ぐ積りけり春の雪
karashina ni massugu tsumorikeri haru no yuki

on the mustard plant field
it piles up in straight rows -
snow of spring


Maeda Shura 前田普羅 (1888 - 1954)


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CLICK for more photos

からし菜の湯を通したる緑かな
karashina o yu o tooshitaru midori kana

this special green
of mustard leaves blanched
in hot water


Nakamura Seijichiro 中村青一路


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Related words

***** . Mustard greens, Senfkraut (takana 高菜) .


SPRING vegetables


***** WASHOKU : INGREDIENTS


***** WASHOKU :
YASAI . Vegetable SAIJIKI



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4/28/2009

Shun and Vegetables

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Specialities of the Season (shun no mono)

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


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Explanation

SHUN 旬 (しゅん) season, the best season for fresh food

shun no mono, 旬の物 specialities of the season, seasonal food
shun no aji, 旬の味 taste of the season
shun no mikaku 旬の味覚 seasonal delicacies

The most important part of washoku. It dates back to the time when no refrigerators were available.
shun is also the time when a vegetable (or something else) is "at its best" as a kigo for haiku, for example the ants in summer.


Most of the ingredients for cooking are also kigo.
See the World Kigo Database


CLICK for more photos CLICK for many more photos


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Vegetables from a hothouse are found in the stores at any time of the year, they are never SHUN.

Vegetables of the season are full of the energy of the season, full of nutrition and vitamines and best for the human health. Vegetables produced on the free land have a lot more energy than those from the greenhouses.


In spring, the first sun givee new energy to the plants. Buds and first leaves of plants are eaten most often, like fuki no too or tara no me. (see mori no megumi)

In summer the energy circle is at it's hight. Most plants produce fruits and vegetables to eat, like cucumbers, eggplants or tomatoes.

In autumn, many grains and fruit or nuts from trees are harvested, like rice or persimmons. Natural energy tends to provide for the next generation already.

In winter, natural energy takes a rest. Now most of the roots of vegetables are eaten, like radish and turnips. They have a lot of fibers and are a great addition to the winterly nabe hodgepodge dishes.


Within each season, the FIRST hatsumono 初物 of something was also a great pleasure for the gourmets of Edo.
Ships would race to carry the first catch of bonitos, hatsugatsuo, hatsu gatsuo, to fetch a good price or bring it as a special present to the Shogun of Edo.
First rice or first tea of the season are also well known specialities.


Check the main
Washoku Saijiki
for more details about dishes with these seasonal ingredients.


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Vegetables for Spring Cooking
asparagus, endomame beans, jagaimo potatoes, kyabetsu cabbage, nanohana mustard flowers, retasu lettuce and salads, tamanegi onions, udo Japanese spikenard and many more.
Frühlingsgemüse


Vegetables for Summer Cooking
CLICK for more summer vegetableskyuuri cucumbers, mame-rui all kinds of beans, nasu eggplants, serori cellery, shishitoo hot peppers, shooga ginger, tomato, toomorokoshi corn, zucchini.
hyakka 万葉(ひゃっか)"onethousand leaves" manba, takana from Kagawa
Sommergemüse




Vegetables for Autumn Cooking
kabu turnips, kabocha pumpkin, kinoko ki no ko mushrooms, ninjin carrots, rakkasei peanuts, piiman paprica, satoimo sato-imo yam, satsumaimo satsuma-imo sweet potatoes, shiitake mushrooms, tororo-imo yamspotatoes and many other mushrooms.
Herbstgemüse


Vegetables for Winter Cooking
CLICK for more photos daikon radish, hakusai Chinese cabbage, hoorenso spinach, karifurawaa cauliflower and broccoli, komatsuna, kyoosai Kyoto vegetables, naganegi leek, renkon lotus roots, shungiku garland chrysanthemums, yamaimo yama-imo yam and others.
Wintergemüse


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YAM ... Dioscorea
is a genus of over 600 species of flowering plants in the family Dioscoreaceae, native throughout the tropical and warm temperate regions of the world. The vast majority of the species are tropical, with only a few species extending into temperate climates.
© More in the WIKIPEDIA !



yamaimo, yama imo, yama-imo 山芋
Dioscorea japonica
Japanese yam
. . . CLICK here for Photos !
yama no imo ヤマノイモ(山の芋)"root from the mountain"
There used to be about 13 different wild ones in the mountains of Japan.
They came to Japan via China as a cultivated plant. There are no wild ones.

They are the most popular, grown all year as "ichinen imo" 一年芋.
Also called "tokkuri imo" トックリイモ(徳利芋).
Jinenjo 自然薯(学名: Dioscorea japonica Thunb.)
In Okayama prefecture, Kibi Chuo Town, mochi are prepared with these roots.


Some special forms of yamaimo:
gingko leaf root, ichoo imo イチョウイモ(銀杏芋)because of the form.

These are also called "hands folded in Buddhist prayer" busshoo imo ブッショウイモ(仏掌芋).

In the Kanto area, they are called "Yamato imo" ヤマトイモ(大和芋).
Varieties are "tsukuneimo" ツクネイモ(つくね芋), "Tanba no imo" 丹波山の芋, Iseimo 伊勢芋.

nagaimo... 長芋(Dioscorea batatas Decne)

Yamaimo are used to make the slimy tororo, they are therefore also called
tororoimo, tororo imo とろろ芋、トロロ芋.
(Dioscorea opposita)

. Tororo jiru とろろ汁 (とろろじる)grated yam with miso bean paste soup  
and other autumn dishes



tokoro ところ【野老】 Japanese yam
Dioscorea tokoro
. . . CLICK here for Photos !
The roots of this plant are only edible after getting rid of the bitterness. It is eaten in some areas by the poor farmers.


more KIGO with yama-imo, Japanese YAM


propagule 零余子 (むかご) mukago
of the yam

Jamswurzel, Yamswurzel


Matsuo Basho and haiku about TOKORO yam



. Yam dreaming . Australia  


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quote
The sweet potato (Ipomoea batatas)
has traditionally been referred to as a "yam" in parts of the southern United States and Canada even though it is not part of the Dioscoreaceae family.
The word yam comes from Portuguese inhame or Spanish ñame, which both ultimately derive from the Wolof word nyam, meaning "to sample" or "taste"; in other African languages it can also mean "to eat", e.g. yamyam and nyama in Hausa.
The majority of the vegetable is composed of a much softer substance known as the "meat". This substance ranges in color from white or yellow to purple or pink in ripe yams.
Konnyaku belongs here too.
© More in the WIKIPEDIA !


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WASHOKU
satoimo, sato imo 里芋 taro

Colocasia esculenta
taro imo タロ芋


In German we have
Taro-Kartoffel sato-imo
Jamswurzel (Duden spelling), Yamswurzel, yama-imo
Süßkartoffel ist Satsumaimo.


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kabocha
the name derived from the Portugese, which introduced this vegetagle from Cambodia (カンボジア kambojia ... kaboja). The Chinese characters imply "a gourd that came from the south (Nagasaki)" 南瓜.

. WASHOKU
kabocha 南瓜 (かぼちゃ) pumpkin, squash
 


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Cauliflower and Broccoli
Cauliflower, Brassica oleracea var. botrytis
Japanese name for cauliflower is hanayasai ハナヤサイ(花椰菜) flower vegetable or hanakanran ハナカンラン(花甘藍)flower cabbage, literally the German "Blumen Kohl". Or
花梛菜(はなはぼたん)hana habotan "Blumen-Pfingstrose" flower-peony. The second Chinese character 梛 is NAGI, Podocarpus nagi, Japanische Steineibe.

Broccoli, Brassica oleracea var. italica
Japanese name for broccoli: midori hanayasai ミドリハナヤサイ(緑花野菜)
green flower vegetable or flower vegetable hanayassai メハナヤサイ(芽花野菜)
Grown in Yamaguchi prefecture, a mix between broccoli and the chinese vegetable saishin 薄葉細辛Asiasarum sieboldii is called hanakkori はなっこりー and is sold since 2003.
A mixture of broccoli and cauliflower is called romanesuko ( ロマネスコromanesque) in Europe, but in Japan it is karikkorii カリッコリー.
Main growing areas are Saitama, Aichi, Hokkaido.

Both vegetables came to Jaan after the Meiji restauration in 1868, not only as a vegetable but as a flower to enjoy in the garden. After WWII it became more widespread as food in Japan, together with a wider influnece of Western food.

burokkori ブロッコリ broccoli
komohcihana yasai 子持花椰菜(こもちはなやさい)"vegetable with a flower that has children"
kigo for all winter

Blumenkohl und Brokkoli




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WKD : Radish (daikon) Rettich  
(Raphanus sativus L.)

nezumi daikon ねずみだいこん/ ねずみ大根 "rat radish, mouse radish"
from Shimabara. It has a very strong taste. They are quite small and thick.
Similar to Momoyama daikon.
Since 1695, this radish was mentioned as grown by farmers in a district called NEZUMI, Rat in Shinshuu and eaten with buckwheat noodles. 信州埴科郡坂城町中之条の鼠地区
. . . CLICK here for Photos !


hatsuka daikon 二十日大根 ( はつかだいこん) "20 days old radish"
a fast-growing round and small radish. Comes in the colors red, yellow, purple and white. Originally from Europa, indroduced to Japan in the Meiji period. also called
radisshu ラディッシュ
. . . CLICK here for Photos !


Shinshu-ji-daikon, Maesaka-daikon, Oyadakarami-daikon, Akaguchi-daikon, Daimon-daikon, Tatara-daikon, Togakusi-daikon, Wattera-daiokn わってら大根, Haibara-daikon, Maki-daikon, Kirehamatumoto-ji-daikon and more varieties.

Ueno-daikon 上野大根
Edo Yasai, Edo dentoo yasai 江戸伝統野菜
Traditional vegetables of Edo



. WASHOKU
Dentoo yasai 伝統野菜 Traditional Japanese Vegetables
 


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More vegetable kigo for All Winter

hakusai 白菜 (はくさい) chinese cabbage
ninjin 人参 (にんじん) carrots


early winter
kanchiku no ko 寒竹の子 (かんちくのこ)
babmoo shoots in the cold
... 寒筍(かんたけのこ)

TBA

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shishitoo ししとう【獅子唐】
small sweet green pepper

shishitoogarashi 獅子唐辛子
best in summer
. . . CLICK here for Photos !

Fushimi toogarashi 伏見トウガラシ
Manganji toogarashi 万願寺トウガラシ
from Kyoto、both are rather sweet

taka no tsume 鷹の爪 "tallon of a hawk"
Evodiopanax innovans
. . . CLICK here for Photos !

WASHOKU
Togarashi 唐辛子 red hot pepper




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kinpira キンピラ simmered root vegetables
Niigata


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Worldwide use

jahreszeitliche Spezialitäten
Zutaten aus der Jahreszeit

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Things found on the way



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HAIKU


苗代風吹いて鰈の旬となる 
yawashiro kaze fuite karei no shun to naru

wind blows
over the rice seeldings ...
season for flounders


Ninomiya Miyo 二宮美代


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人参を並べておけば分かるなり 
ninjin o narabete okeba wakaru nari

when I arrange
the carrots side by side
I understand


Tokita Tomoya 鴇田智哉 (1969 - )


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山冷のどんぞこ薬喰の旬
yamabie no donzoku kusuri gui no shun

in the middle of
cold winter mountains ...
season for medicinal food


Fujita Minoru 藤田美乗

MORE
source : 俳句例句データベース Japanese haiku about SHUN


kusurigui, "eating medicine" kigo for all winter


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Related words
kulinarisch Augenschmauß
***** WASHOKU : INGREDIENTS

Daikon ... Radishes used in Temple Ceremonies

Kyooyasai, kyoyasai, kyosai 京野菜 / 京菜 Vegetables from Kyoto.
Gemüse aus Kyoto, Kyoto-Gemüse

. Takana 高菜 mustard greens .

***** WASHOKU :
YASAI . Vegetable Saijiki




[ . BACK to WORLDKIGO  TOP . ]
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4/24/2009

Yomogi mugwort

[ . BACK to WORLDKIGO TOP . ]

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Mugwort (yomogi)

***** Location: Japan
***** Season: All spring
***** Category: Humanity


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Explanation

Yomogi よもぎ (艾蓬, 蓬 ヨモギ) mugwort
Artemisia princeps
Beifuß

CLICK for more photos

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Artemisia vulgaris (mugwort or common wormwood) is one of several species in the genus Artemisia with names containing mugwort. It is also occasionally known as Felon Herb, Chrysanthemum Weed, Wild Wormwood, or St. John's Plant (not to be confused with St John's wort). It is native to temperate Europe, Asia and northern Africa, but is also present in North America where it is an invasive weed. It is a very common plant growing on nitrogenous soils, like weedy and uncultivated areas, such as waste places and roadsides.

Food
The leaves and buds, best picked shortly before the plant flowers in July to September, were used as a bitter flavoring agent to season fat, meat and fish. In Germany, known as Beifuß, it is mainly used to season goose, especially the roast goose traditionally eaten for Christmas. From the German, ancient use of a sprig of mugwort inserted into the goose cavity, comes the saying "goosed" or "is goosed".

Mugwort is also used in Korea and Japan to give festive rice cakes a greenish color. After the cherry trees bloom in Korea, hordes of bonneted grandmothers collect wild mugwort. It is a common seasoning in Korean soups and pancakes. Known as a blood cleanser, it is believed to have different medicinal properties depending on the region it is collected. In some regions, mugwort thins the blood, while in another region, it is proposed to have hallucigenic properties, leading to some bonneted grandmothers passing out from direct skin contact (dermal absorption) with the active chemicals. For this reason, Koreans also wear a silk sleeve when picking mugwort plants.

In the Middle Ages Mugwort was used as part of a herbal mixture called gruit, used in the flavoring of beer before the widespread introduction of hops. Once again, it is possible that drinkers of the beer were not only intoxicated from the beer, but also from the hallucinogenic properties of the plant.

In Korea, this herb is often used as a flavouring for soft ricecakes (called "sook-dok" or so-ok in current Korean common usage), soups, and other foods. Once cooked, the plant's hallucinogenic chemicals are neutralized.

The plant contains ethereal oils (such as cineole, or wormwood oil, and thujone), flavonoids, triterpenes, and coumarin derivatives. It was also used as an anthelminthic, so it is sometimes confused with wormwood (Artemisia absinthium). The plant, called nagadamni in Sanskrit, is used in Ayurveda for cardiac complaints as well as feelings of unease, unwellness and general malaise.

Mugwort is used in the practice of traditional Chinese medicine in a pulverized and aged form called moxa from which we derive the English word 'moxy'.
© More in the WIKIPEDIA !


yomogi iro よもぎ色 the color YOMOGI


said to drive away evil spirits

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kigo for all summer

natsu yomogi 夏蓬 (なつよもぎ) mugwort in summer
The plant has now grown large and deep green, the stem almost like a tree. It also has flowers now. It is considered quite a weed in many gardens, because of its abundant grow.
The following expression derives from this growth

hoohoo 蓬々, 蓬蓬 growing abundantly

The leaves have small white hair. They are dried and used for moxabustion herbs.


. Moxabustion (mogusa, o-kyuu) and kigo .


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Some uses of mugwort

yomogi shanpuu よもぎシャンプー shampoo with mugwort
yomogimizu よもぎ水 mugwort lotion


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Yomogi dishes よもぎ料理 yomogi ryoori
ヨモギ料理

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Boil and rinse well before use.
Used for mochi ricecakes, with seseme dressing or raw in tempura.


yomogicha よもぎ茶 tea from dried mugwort leaves
about 3 to 5 g for one cup
speciality of Niigata
can also be used in your bathtub.
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yomogipan, yomogi pan よもぎパン bread with mugwort
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yomogi zenzai よもぎぜんざい with sweet bean paste
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Echi no Goshiki Mochi 越の五色餅
Mochi in five colors, from Echi (Echizen/Echigo)
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Kusa mochi, yomogi mochi よもぎ餅 is a green variety of mochi flavored with yomogi (mugwort).
yomogi dango よもぎ団子(くさもち kusamochi)
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sasakomochi, sasako mochi 笹子もち mochi with yomogi and sweet beanpaste
When they get old and hard, they can be grilled to soften.

WASHOKU : Mochi Rice Dumplings



kankoromochi kankoro mochi かんころもち(甘古呂餅)
speciality of Goto Retto Islands, off Nagasaki
These mochi are not so hard and have a green color.
yomogi or sesame was also added to the mix.
WASHOKU : kankoro かんころ 甘古呂 dishes with sweet potatoes


In Aomori at Osorezan, there is soft ice cream with yomogi (mugwort). It looks quite green and delicious.
Beifuss-Eis
Summer Drinks as Kigo


Momotaro Nabe 桃太郎鍋 hodgepodge from Okayama
The red demon is represented by mochi with red rice, whereas the green demon has yomogi mugwort mochi.
Okayama ... Momotaro Nabe


kusudama 薬玉 クスダマ
(kusuridama) yomogi as medicine
food with yomogi mugwort



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Worldwide use


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Things found on the way



Yomogi Manju with Daruma san
よもぎまん



From Kawasaki Daishi

. Kawasaki Daishi and Kukai Kobo Daishi 川崎大師 .


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HAIKU



kaisan no aida ni furusato ya yomogi-mochi

between sea and mountains
there is my homeland !
rural ricecakes

Matsumoto Yachiyo

yomogi-mochi are special rice cakes made from mugwort and provoke a feeling of homeland and mother's cooking.
Furusato and Haiku

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Related words

WASHOKU : Mori no Megumi
Food from the Bountiful Woods



***** WASHOKU : INGREDIENTS

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