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Japanese Horseradish (wasabi)
***** Location: Japan
***** Season: See below.
***** Category: Humanity
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Explanation
Wasabi, Japanese horseradish
green horseradish
和佐比, わさび,ワサビ, 山葵
Wasabia japonica , Cochlearia wasabi, or Eutrema japonica
kigo see below
Few places are suitable for large-scale wasabi cultivation, and cultivation is difficult even in ideal conditions, because it needs extremely clear water
In Japan, wasabi is cultivated mainly in these areas with plenty of good water:
Izu peninsula, Shizuoka prefecture
Iwate prefecture
Nagano prefecture
Shimane prefecture
Yamanashi prefecture
The word, in the form 和佐比, first appeared in 918 in
The Japanese Names of Medical Herbs (本草和名 Honzō Wamyō, honzoo wamyoo).
© More in the WIKIPEDIA !
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KANSAI WASABI
Water quality is vital for mizu wasabi (water horseradish), which grows in running water. The three necessary conditions require the water to be so clean that iwana (char) and yamame (landlocked salmon) can live in it, to be plentiful, and to have a temperature from 8 to 18 centigrade all year round.
In Kansai, wasabi is cultivated in Kakumagi, Wakayama Prefecture, where wasabi is presumed to have originated, and in Azai Town in Shiga Prefecture's Kohoku area around the northern part of Lake Biwa, both noted for their water. Wasabi sushi, in which rice and salted mackerel are rolled in a wasabi leaf, is a famous product of Shimizu Town in Wakayama.
source : www.kippo.or.jp
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AZUMINO 安曇野
Daio Wasabi Farm 山葵園 Wasabi-En
The Daioo Wasabi Farm lies in the peaceful outskirts of Hotaka town and is recognised as the largest such farm in Japan. Founded in 1915, the farm has enjoyed a long history throughout the years that has even seen it featured in the 1990 film Dreams, directed by the internationally acclaimed director Akira Kurosawa. The quaint watermills that were especially constructed for the film remain in the farm today, and can be best viewed by taking one the special raft-tours that are available throughout the spring and summer months.
While the Daio Wasabi Farm has long been a favourite of Japanese tourists for its picturesque beauty, the farm is also notable for the wide-array of culinary delights offered by its restaurants and shops. Visitors can try traditional staples such as wasabi soba (buckwheat noodles, a local speciality) and wasabi tempura (deep-fried prawns and vegetables), to the slightly less conventional likes of wasabi ice-cream and wasabi wine - surprisingly delicious, despite their rather strange sounding taste!
source : www.azumino-e-tabi.net
. . . CLICK here for Photos !
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wasabida 山葵田 wasabi fields
for examle in 安曇野 Azumino, Nagano pref.
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wasabi to jooruri wa naite homeru
山葵と浄瑠璃は泣いてほめる
wasabi and Joruri puppet theater recitation are praized with your tears.
Good wasabi is so hot you start to cry.
Good bunraku theater performance is so sad that you cry.
Wasabi und den Begleitgesang beim Puppentheater lobt man durch Tränen.
wasabi wa kowai kao de orose
ワサビはこわい顔でおろせ
Wasabi muss man mit einem ernsten Gesicht reiben.
this means
you should do it strongly and seriously to get the pungent ingredient アリルインチオシアネートout of the root. So you have to keep grinding more and more in a good circle to prepare a good wasabi.
sushi no karami wa wasabi ni kagiru
鮨の辛味は、山葵にかぎる
a spicy sushi is best made with wasabi
wasabi is called namida なみだ in the sushi shops, meaning "tears".
ことわざに見る栄養学
http://www.edogawa.com/eat/eat/kotowaza/index.html
If you want your sushi without wasabi, ask for
sabinuki さびぬき (さび抜き).
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Station lunchbox from Numazu, Shizuoka
港あじ鮨(駅弁)静岡県沼津
Minato Ajizushi Bento
Sushi from horse mackerel with wasabi
A piece of fresh wasabi is added to the bento, with a tiny green grinder for extra fresh flavor!
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wasabi matsuri わさびまつり wasabi festival
in Izu Town 伊豆市地蔵堂
the pungent ingredient is ariru karashi abura アリルからし油
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wasabi ryoori わさび料理 wasabi dishes
from the area of Nikko
わさび料理教室
wasabizuke わさび漬け(山葵漬け pickled wasabi
perpared with the stem and leaves of the plant and seke lees. A bit of sugar can be added.
. . . CLICK here for Photos !
Memorial stone for wasabizuke, which originated in Shizuoka
わさび漬け発祥の地の碑(静岡市葵区駿府公園)
© More in the Japanese WIKIPEDIA !
This is a kind of hot sidedish with many types of fish. It is said to prevent stomach upset in the summer season. The easiest preparation is with sugar and vinegar, but there are regional recipies for the mix, mostly with sake lees.
It is a favorite regional souvenir.
. wasabi - spring Kigo .
In Yamanashi, best from Kosuge village 小菅村, proud of its clean water.
. Washoku - Yamanashi Prefecture .
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from my neighbourhood souvenir store
wasabi arare わさびあられ rice crackers
wasabi senbei わさびせんべい small crackers
WASHOKU
Wasabi from Noboribetsu, Hokkaido 登別のわさび
from Izu Peninsula :
wasabi daifuku わさび大福 dumplings with sweet bean paste and a bit of ground wasabi in the middle
. . . CLICK here for Photos !
tempura from fresh wasabi leaves
crackers with cream cheese and a tip of ground wasabi
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Worldwide use
Japanischer Meerrettich
Normaler weisser Meerrettich ist yamawasabi
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Things found on the way
yamawasabi 山わさび normal white horseradish,
grown in Hokkaido, indroduced by the Europeans.
北海道の山わさび, lit. "mountain horseradish"
SUSHI
temaki yamawasabi kappa
hand-wrapped cucumber rolls with wild wasabi
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HAIKU
kigo for late spring
wasabi 山葵田(わさびだ) field with wasabi
wasabizawa 山葵沢(わさびざわ)creek with wasabi
hawasabi 葉山葵(はわさび)leaf-wasabi
tsuchi wasabi 土山葵(つちわさび)wasabi in the earth
hata wasabi 畑山葵(はたわさび)wasabi in the field
shiro wasabi 白山葵(しろわさび)white wasabi
aokuki wasabi 青茎山葵(あおくきわさび)
wasabi with a green stem
akakuki wasabi 赤茎山葵(あかくきわさび)
wasabi with a red stem
kigo for mid-spring
wasabizuke 山葵漬 (わさびづけ)
kigo for early summer
wasabi no hana 山葵の花 flowers of wasabi
They are rather small, but a whole field in bloom is quite a sight.
滝からの水に山葵がひきしまり
taki kara no mizu ni wasabi ga hikishimari
in the water
from the waterfall wasabi becomes
all tough and strong
Shibuya Shiori 渋谷志をり
わさび田を覗けば映る人の顔
wasabida o nozokeba utsuru hito no kao
peeking into
a wasabi field it reflects
the human face
Kiuchi Shiyuu 木内紫幽 (しゆう)
山岳部わさびのとれる村を抜け
森紫苑荘
沸き水の豊かさわさび田の自慢
西村喜久恵
山葵漬 長子は 父を敬遠す
浜明史
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Related words
***** WASHOKU : INGREDIENTS
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Showing posts with label ingredients. Show all posts
Showing posts with label ingredients. Show all posts
4/23/2009
4/19/2009
Soba buckwheat
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. soba 蕎麦 Legends about buckwheat .
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Buckwheat noodles (soba)
***** Location: Japan
***** Season: See below
***** Category: Humanity
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Explanation
Daruma eating buckwheat noodles
Fagopyrum esculentum
Buckwheat flowers (soba no hana)
kigo for early autumn
Shin soba 新蕎麦 (しんそば)
new buckwheat noodles
WASHOKU : Autumn Food
kigo for autumn
sobayu, soba-yu そばゆ【蕎麦湯】
cooking water from buckwheat noodles
kigo for all winter
It is served for drinking after rinsing the bowl of noodles with it.
toshikoshi soba 年越し蕎麦 / 年越しそば
eaten on December 31 to pass into the new year
misoka soba 晦日蕎麦 (みそかそば) soba on the last day of the year
..... tsugomori soba つごもり蕎麦(つごもりそば)
toshitori soba としとりそば【歳取り蕎麦】soba to get one year older
unki soba 運気蕎麦(うんきそば) "soba for your good fortune"
..... un soba うんそば【運蕎麦】
fukusoba ふくそば【福蕎麦】auspicious soba
kigo for mid-winter
Silvester-Buchweizennudeln
In the Kamakura period at the temple Jootenji 承天寺 in Hakata they served soba to the poor who could not affort do make it themselves. They were called "Soba for a good government" yonaoshi soba 世直しそば. All the poor who ate these soba had good luck in the coming year, so they were called "Soba for your good fortune" from that time on.
Soba for the New Year were sometimes mixed with gold powder for extra auspicious meaning. See also below, sobakiri.
Soba are auspicious because they are hosonagai 細長い promising a long life, and they are eaten with the sound "slurp slurp, bite bite"
tsuru truru kame kame つるつる かめかめ
. tsurukame 鶴亀 crane and turtle and long life .
. The Twelfth Lunar Month 十二月 juunigatsu - in Edo - .
Many regions of Japan have their own "Soba bunka 蕎麦文化", buckwheat culture.
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quote
Soba (そば or 蕎麦)
is a type of thin Japanese noodle made from buckwheat flour. It is served either chilled with a dipping sauce, or in hot broth as a noodle soup. Moreover, it is common in Japan to refer to any thin noodle as soba in contrast to udon which are thick noodles made from wheat. It takes three months for buckwheat to be ready for harvest, so people can harvest it four times in a year; it is harvested mainly in spring, summer, and autumn. In Japan, buckwheat is produced mainly in Hokkaido. People call soba that is made with buckwheat that has just been harvested "shin-soba". It has more flavor, sweetness and taste than soba.
In Japan, soba noodles are served in a variety of situations. They are a popular inexpensive fast food at train stations throughout Japan and are served by exclusive and expensive specialty restaurants. Markets sell dried noodles and men-tsuyu, or instant noodle broth, to make home preparation easy.
Some establishments, especially cheaper and more casual ones, may serve both soba and udon (thick wheat noodles) as they are often served in a similar manner. However, soba is more popular in Japan. This tradition originates from the Tokugawa period when the population of Edo (Tokyo), being considerably wealthier than the rural poor, were more susceptible to beri beri due to their high consumption of white rice, which is low in thiamine. It is theorized that they made up for this deficiency by regularly eating thiamine-rich soba. In the Tokugawa era, every neighborhood had one or two soba establishments, many also serving sake, which functioned much like modern cafes where locals would casually drop by for an informal bite to eat.
By location
Shinshu soba 信州蕎麦 – named after the old name of Nagano Prefecture. Also known as Shinano soba. (Shinano=Shinshu)
. . . CLICK here for Photos !
Etanbetsu soba – named after the central region of Hokkaidō (Asahikawacity)
Izumo soba – named after Izumo in Shimane
Izushi soba – named after Izushi in Hyōgo
Common Dishes
Cold Chilled soba is often served on a sieve-like bamboo tray called a zaru, sometimes garnished with bits of dried nori seaweed, with a dipping sauce known as soba tsuyu on the side. The tsuyu is made of a strong mixture of dashi, sweetened soy sauce (also called "kaeshi") and mirin. Using chopsticks, the diner picks up a small amount of soba from the tray and swirls it in the cold tsuyu before eating it. Wasabi, scallions are often mixed into the tsuyu. It's said that the best way to experience the unique texture of hand-made soba noodles is to eat them cold, since letting them soak in hot broth changes their consistency. After the noodles are eaten, many people enjoy drinking the water in which the noodles were cooked (sobayu), mixed with the leftover tsuyu.
Mori soba 盛り蕎麦 – Basic chilled soba noodles served on a flat basket or a plate.
Zaru soba 笊蕎麦 – Mori soba topped with shredded nori seaweed.
Hiyasi soba– Cold soba served with various toppings sprinkled on top, after which the broth is poured on by the diner. It may include:
tororo – puree of yamaimo (a Japanese yam with a slimy texture)
oroshi – grated daikon radish
natto – sticky fermented soybeans
okra – fresh sliced okra
Soba maki – Cold soba wrapped in nori and prepared as makizushi.
Soba salad: Outside of Japan, some people eat this type of salad. Cold soba mixed in sesame dressing with vegetables. It is more of a modern and fusion cold soba dish.
Hot Soba is also often served as a noodle soup in a bowl of hot tsuyu. The hot tsuyu in this instance is thinner than that used as a dipping sauce for chilled soba. Popular garnishes are sliced scallion and shichimi togarashi (mixed chilli powder).
Kake soba 掛け蕎麦 – Hot soba in broth topped with thinly sliced scallion, and perhaps a slice of kamaboko (fish cake).
Kitsune soba (in Kantō) or Tanuki soba (in Kansai) – Topped with abura age (deep-fried tofu).
Tanuki soba (in Kantō) or Haikara soba (in Kansai) – Topped with tenkasu (bits of deep-fried tempura batter).
Tempura soba 天麩羅蕎麦 – Topped with tempura, usually a large shrimp.
Tsukimi soba ("moon-viewing soba") – Topped with raw egg, which poaches in the hot soup.
Tororo soba – Topped with tororo, the puree of yamaimo (a potato-like vegetable with a slimy texture).
Wakame soba – Topped with wakame seaweed
Soba-yu – This is warm water that boiled soba, much like broth. People drink dipping sauce mixed with soba-yu to enjoy the flavor of soba. But there is little or no nutritional value.
Sarashina soba 更科蕎麦(さらしなそば) – thin, light-colored soba, made with refined buckwheat
Inaka soba 田舎蕎麦(いなかそば)– "country soba", thick soba made with whole buckwheat
Soba is traditionally eaten on New Years Eve in most areas of Japan, a tradition that survives to this day: Toshikoshi soba. In the Tokyo area, there is also a tradition of giving out soba to new neighbours after a house move (Hikkoshi soba), although this practice is now rare.
© More in the WIKIPEDIA !
source : yumzk
soba delivery 出前の蕎麦屋さん
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. WASHOKU
harako soba はらこそば【腹子蕎麦】
with a load of ikura fish roe.
From Miyako Town, Iwate
insutanto men インスタント麺, insutanto soba インスタントそば
Instant noodle soups, usually in a plastic cup.
kanmen 乾麺(かんめん)kansoba 乾そば . dried soba
after making them they are dried
kisoba 生蕎麦(きそば)
namamen 生麺(なまめん)namasoba 生そば(なまそば)
fresh soba, after making they are put in a plastic bag and sold.
reitoo soba 冷凍麺・冷凍そば
deep frozen soba, packed to be refrigerated for a long time
yudesoba ゆで麺 (ゆでそば ) boiled soba
they are first made and boiled and then packed for selling.
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harako soba はらこそば【腹子蕎麦】hot buckwheat noodle soup (kakesoba) with a load of ikura fish roe.
ikura soba イクラそば
While eating the noodles and soup, the fish roe slided down to the bottom and is half-boiled by the time the other things are eaten. Now with a soup spoon they are ladled out of the broth.
Houswifes prepare the ikura by cutting a whole salmon open.
Speciality from Iwate prefecture, Miyako town.
hegisoba, hegi soba へぎそば buckwheat noodles like hegi shindles
WASHOKU : Niigata
nihachi soba 二八蕎麦 "2 and 8 soba"
20 percent wheat flour, 80 percent buckwheat flour
The most famous soba mix in Edo.
. . . CLICK here for Photos !
„Zwei zu Acht Buchweizennudeln“ 20% Weizenmehl, 80% Buchweizenmehl
juuwari ... aus 100% Buchweizenmehl
soba doojoo 蕎麦道場 place to learn making soba by hand
"Soba-Trainingshalle"
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sobakiri 蕎麦切り(そばきり)cut soba
... kirisoba 切り蕎麦、切りそば
They can be pulled to quite a lenght by hand, and are thus an auspicious food for people to get old and live long.
Also called jumyoo soba 寿命そば. or nobisoba のびそば。
Since on the other hand these soba can break easily, they are also auspicious to
"cut the connection to a person" enkiri soba 縁切りそば or at the New Year to cut the bad luck of old, toshikiri soba 年切りそば.
To be cut off from old debt, they are called
shakusen kiri 借銭切り or kanjoo soba 勘定そば.
In some regions they were called "fortune noodles", undon 運どん.
It was important that you had to eat the full portion of these kirisoba and not leave a bit.
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sobayu 蕎麦湯 そばゆ hot water after cooking soba noodles
It contains the vitamins and nutritients and is therefore eaten as well.
First to drink it was a poor man who could not affort to buy a bowl of noodles and asked only for the boiling water ! It is often served in a big laquered container.
. . . CLICK here for Photos !
teuchi soba, te-uchi soba 手打ちそば handmade soba
handgemachte Buchweizennudeln
. Togakushi soba 戸隠蕎麦 .
from Nagano
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Soba ryoori そば料理 dishes with soba
. . . CLICK here for Photos !
Aooni soba, ao-oni soba 青おにそば "Blue Demon Soba"
and DARUMA eating buckwheat soba at Moriyama
bukkake ぶっかけ系の冷たい蕎麦 cold soba
with tanuki, kitsune, tororo, oroshi, natto, nameko.
chasoba 茶蕎麦
buckwheat noodles with green tea
. . . CLICK here for Photos !
Izumo Soba, Shimane 出雲そば Wariko Soba 割子そば(わりごそば)
Izushi Sara Soba 出石皿そば
Buckwheat noodles on white plates. Tajima area.
nihon soba 日本蕎麦 日本そば Japanese buckwheat noodles
from Kitakata
„japanische Buchweizennudeln“
Saiko soba 西湖そば Soba from the Western Lake
with a lot of grated radish in the soup
西湖 いやしの里 Iyashi no Sato, Nenba, featuring local history, culture, and nature.
The facilities near Mount Fuji have a small museum with tools to make noodles.
. . . CLICK here for Photos !
. . . Reference
sennin soba 仙人そば buckwheat noodle soup "for mountain hermits"
with many local vegetables
Speciality of Shikoku, Manno-Village
香川県まんのう町
Also from Chichibu 秩父仙人そば, where they are a kind of tsukemen to dip into sauce.
. . . CLICK here for Photos !
shippoku soba しっぽく蕎麦 , しっぽくそば
cooked with vegetables, in Kyoto and Kagawa
. . . CLICK here for Photos !
soba no kurumidare そばの胡桃だれ くるみだれ
soba with walnut sauce
soba with yamabokuchi やまぼくち (山火口)
. . . CLICK here for Photos of the plant !
In some mountain villages in Shinshu, Nagano prefecture, the leaves of yamabokuchi, o-yamabokuchi, a kind of wild chrysanthemum, are used together with buckwheat flour to make strong and long buckwheat noodles, eaten at festivals and celebrations. The noodles are served on special zen tables and all dishes are of black and red laquer for celebrations.
The plants are planted in the slopes of the buckwheat fields in the mountains, to prevent the soil from sliding downhill during a strong rain. The leaves are first hammered and pounded until they are quite small, then they are cooked for two days to get the bitterness out. Next they have to be watered many times in fresh brook water until the rinsewater is not black any more. The remaining fibers of the leaves are then dried and the dried fibers are then mixed with buckwheat flour. In the process of mixing they completely dissolve, leaving the dough with a strong consistency.
The noodles are especially long for celebrations, sue-nagaku means to be happily together for a long time, for example when served at a wedding party.
from 山の内村 village, Nagano
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sobabooro, soba booro そばぼうろ soba cookies
simple cookies made from soba flour, water, egg and sugar.
. . . CLICK here for Photos !
They can also be served with icecream.
sobamochi, soba mochi そば餅 buckwheat mochi
Buckwheat seeds are pounded together with the mochigome rice.
. . . CLICK here for Photos !
Buchweizen-Mochi
sobagaki そばがき soba dumplings
soba flour is mixed with water and the dumplings are dropped into a broth with vegetables.
. . . CLICK here for Photos !
wankosoba わんこそば、椀子そば from Morioka, to eat fast
Buchweizennudeln in kleinen Schalen serviert, zum Schnellessen.
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Worldwide use
Buchweizen, Buchweizennudeln
sobagaki . Buchweizenpüree
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Things found on the way
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HAIKU
信州の寒さを思う蕎麦湯かな
Shinshuu no samusa o omou sobayu kana
I think of the cold
there is Shinshu -
cooking water of buckwheat noodles
Masaoka Shiki 子規
He wrote this as a thank you note for a friend who had sent him some buckwheat flour from Shinshu province.
http://www.sinanoya.com/etcetra/others1/index.html
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Related words
***** mizo soba, mizosoba 溝蕎麦 (みぞそば)
Polygonum thunbergii
"buckwheat in the ditch"
It is useful to remove heavy metal from soil and water and was planted along the fields.
Its small pinkish flowers remind of buckwheat flowers.
. . . CLICK here for Photos !
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Dishes from Nagano
Traditional Folk Toys : making buckwheat noodles
WASHOKU
Menrui, Noodles of all kinds
. soba 蕎麦 Legends about buckwheat .
***** WASHOKU : INGREDIENTS
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[ . BACK to WORLDKIGO . TOP . ]
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. soba 蕎麦 Legends about buckwheat .
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Buckwheat noodles (soba)
***** Location: Japan
***** Season: See below
***** Category: Humanity
*****************************
Explanation
Daruma eating buckwheat noodles
Fagopyrum esculentum
Buckwheat flowers (soba no hana)
kigo for early autumn
Shin soba 新蕎麦 (しんそば)
new buckwheat noodles
WASHOKU : Autumn Food
kigo for autumn
sobayu, soba-yu そばゆ【蕎麦湯】
cooking water from buckwheat noodles
kigo for all winter
It is served for drinking after rinsing the bowl of noodles with it.
toshikoshi soba 年越し蕎麦 / 年越しそば
eaten on December 31 to pass into the new year
misoka soba 晦日蕎麦 (みそかそば) soba on the last day of the year
..... tsugomori soba つごもり蕎麦(つごもりそば)
toshitori soba としとりそば【歳取り蕎麦】soba to get one year older
unki soba 運気蕎麦(うんきそば) "soba for your good fortune"
..... un soba うんそば【運蕎麦】
fukusoba ふくそば【福蕎麦】auspicious soba
kigo for mid-winter
Silvester-Buchweizennudeln
In the Kamakura period at the temple Jootenji 承天寺 in Hakata they served soba to the poor who could not affort do make it themselves. They were called "Soba for a good government" yonaoshi soba 世直しそば. All the poor who ate these soba had good luck in the coming year, so they were called "Soba for your good fortune" from that time on.
Soba for the New Year were sometimes mixed with gold powder for extra auspicious meaning. See also below, sobakiri.
Soba are auspicious because they are hosonagai 細長い promising a long life, and they are eaten with the sound "slurp slurp, bite bite"
tsuru truru kame kame つるつる かめかめ
. tsurukame 鶴亀 crane and turtle and long life .
. The Twelfth Lunar Month 十二月 juunigatsu - in Edo - .
Many regions of Japan have their own "Soba bunka 蕎麦文化", buckwheat culture.
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quote
Soba (そば or 蕎麦)
is a type of thin Japanese noodle made from buckwheat flour. It is served either chilled with a dipping sauce, or in hot broth as a noodle soup. Moreover, it is common in Japan to refer to any thin noodle as soba in contrast to udon which are thick noodles made from wheat. It takes three months for buckwheat to be ready for harvest, so people can harvest it four times in a year; it is harvested mainly in spring, summer, and autumn. In Japan, buckwheat is produced mainly in Hokkaido. People call soba that is made with buckwheat that has just been harvested "shin-soba". It has more flavor, sweetness and taste than soba.
In Japan, soba noodles are served in a variety of situations. They are a popular inexpensive fast food at train stations throughout Japan and are served by exclusive and expensive specialty restaurants. Markets sell dried noodles and men-tsuyu, or instant noodle broth, to make home preparation easy.
Some establishments, especially cheaper and more casual ones, may serve both soba and udon (thick wheat noodles) as they are often served in a similar manner. However, soba is more popular in Japan. This tradition originates from the Tokugawa period when the population of Edo (Tokyo), being considerably wealthier than the rural poor, were more susceptible to beri beri due to their high consumption of white rice, which is low in thiamine. It is theorized that they made up for this deficiency by regularly eating thiamine-rich soba. In the Tokugawa era, every neighborhood had one or two soba establishments, many also serving sake, which functioned much like modern cafes where locals would casually drop by for an informal bite to eat.
By location
Shinshu soba 信州蕎麦 – named after the old name of Nagano Prefecture. Also known as Shinano soba. (Shinano=Shinshu)
. . . CLICK here for Photos !
Etanbetsu soba – named after the central region of Hokkaidō (Asahikawacity)
Izumo soba – named after Izumo in Shimane
Izushi soba – named after Izushi in Hyōgo
Common Dishes
Cold Chilled soba is often served on a sieve-like bamboo tray called a zaru, sometimes garnished with bits of dried nori seaweed, with a dipping sauce known as soba tsuyu on the side. The tsuyu is made of a strong mixture of dashi, sweetened soy sauce (also called "kaeshi") and mirin. Using chopsticks, the diner picks up a small amount of soba from the tray and swirls it in the cold tsuyu before eating it. Wasabi, scallions are often mixed into the tsuyu. It's said that the best way to experience the unique texture of hand-made soba noodles is to eat them cold, since letting them soak in hot broth changes their consistency. After the noodles are eaten, many people enjoy drinking the water in which the noodles were cooked (sobayu), mixed with the leftover tsuyu.
Mori soba 盛り蕎麦 – Basic chilled soba noodles served on a flat basket or a plate.
Zaru soba 笊蕎麦 – Mori soba topped with shredded nori seaweed.
Hiyasi soba– Cold soba served with various toppings sprinkled on top, after which the broth is poured on by the diner. It may include:
tororo – puree of yamaimo (a Japanese yam with a slimy texture)
oroshi – grated daikon radish
natto – sticky fermented soybeans
okra – fresh sliced okra
Soba maki – Cold soba wrapped in nori and prepared as makizushi.
Soba salad: Outside of Japan, some people eat this type of salad. Cold soba mixed in sesame dressing with vegetables. It is more of a modern and fusion cold soba dish.
Hot Soba is also often served as a noodle soup in a bowl of hot tsuyu. The hot tsuyu in this instance is thinner than that used as a dipping sauce for chilled soba. Popular garnishes are sliced scallion and shichimi togarashi (mixed chilli powder).
Kake soba 掛け蕎麦 – Hot soba in broth topped with thinly sliced scallion, and perhaps a slice of kamaboko (fish cake).
Kitsune soba (in Kantō) or Tanuki soba (in Kansai) – Topped with abura age (deep-fried tofu).
Tanuki soba (in Kantō) or Haikara soba (in Kansai) – Topped with tenkasu (bits of deep-fried tempura batter).
Tempura soba 天麩羅蕎麦 – Topped with tempura, usually a large shrimp.
Tsukimi soba ("moon-viewing soba") – Topped with raw egg, which poaches in the hot soup.
Tororo soba – Topped with tororo, the puree of yamaimo (a potato-like vegetable with a slimy texture).
Wakame soba – Topped with wakame seaweed
Soba-yu – This is warm water that boiled soba, much like broth. People drink dipping sauce mixed with soba-yu to enjoy the flavor of soba. But there is little or no nutritional value.
Sarashina soba 更科蕎麦(さらしなそば) – thin, light-colored soba, made with refined buckwheat
Inaka soba 田舎蕎麦(いなかそば)– "country soba", thick soba made with whole buckwheat
Soba is traditionally eaten on New Years Eve in most areas of Japan, a tradition that survives to this day: Toshikoshi soba. In the Tokyo area, there is also a tradition of giving out soba to new neighbours after a house move (Hikkoshi soba), although this practice is now rare.
© More in the WIKIPEDIA !
source : yumzk
soba delivery 出前の蕎麦屋さん
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. WASHOKU
harako soba はらこそば【腹子蕎麦】
with a load of ikura fish roe.
From Miyako Town, Iwate
insutanto men インスタント麺, insutanto soba インスタントそば
Instant noodle soups, usually in a plastic cup.
kanmen 乾麺(かんめん)kansoba 乾そば . dried soba
after making them they are dried
kisoba 生蕎麦(きそば)
namamen 生麺(なまめん)namasoba 生そば(なまそば)
fresh soba, after making they are put in a plastic bag and sold.
reitoo soba 冷凍麺・冷凍そば
deep frozen soba, packed to be refrigerated for a long time
yudesoba ゆで麺 (ゆでそば ) boiled soba
they are first made and boiled and then packed for selling.
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harako soba はらこそば【腹子蕎麦】hot buckwheat noodle soup (kakesoba) with a load of ikura fish roe.
ikura soba イクラそば
While eating the noodles and soup, the fish roe slided down to the bottom and is half-boiled by the time the other things are eaten. Now with a soup spoon they are ladled out of the broth.
Houswifes prepare the ikura by cutting a whole salmon open.
Speciality from Iwate prefecture, Miyako town.
hegisoba, hegi soba へぎそば buckwheat noodles like hegi shindles
WASHOKU : Niigata
nihachi soba 二八蕎麦 "2 and 8 soba"
20 percent wheat flour, 80 percent buckwheat flour
The most famous soba mix in Edo.
. . . CLICK here for Photos !
„Zwei zu Acht Buchweizennudeln“ 20% Weizenmehl, 80% Buchweizenmehl
juuwari ... aus 100% Buchweizenmehl
soba doojoo 蕎麦道場 place to learn making soba by hand
"Soba-Trainingshalle"
. . . . .
sobakiri 蕎麦切り(そばきり)cut soba
... kirisoba 切り蕎麦、切りそば
They can be pulled to quite a lenght by hand, and are thus an auspicious food for people to get old and live long.
Also called jumyoo soba 寿命そば. or nobisoba のびそば。
Since on the other hand these soba can break easily, they are also auspicious to
"cut the connection to a person" enkiri soba 縁切りそば or at the New Year to cut the bad luck of old, toshikiri soba 年切りそば.
To be cut off from old debt, they are called
shakusen kiri 借銭切り or kanjoo soba 勘定そば.
In some regions they were called "fortune noodles", undon 運どん.
It was important that you had to eat the full portion of these kirisoba and not leave a bit.
. . . . .
sobayu 蕎麦湯 そばゆ hot water after cooking soba noodles
It contains the vitamins and nutritients and is therefore eaten as well.
First to drink it was a poor man who could not affort to buy a bowl of noodles and asked only for the boiling water ! It is often served in a big laquered container.
. . . CLICK here for Photos !
teuchi soba, te-uchi soba 手打ちそば handmade soba
handgemachte Buchweizennudeln
. Togakushi soba 戸隠蕎麦 .
from Nagano
. . . . .
Soba ryoori そば料理 dishes with soba
. . . CLICK here for Photos !
Aooni soba, ao-oni soba 青おにそば "Blue Demon Soba"
and DARUMA eating buckwheat soba at Moriyama
bukkake ぶっかけ系の冷たい蕎麦 cold soba
with tanuki, kitsune, tororo, oroshi, natto, nameko.
chasoba 茶蕎麦
buckwheat noodles with green tea
. . . CLICK here for Photos !
Izumo Soba, Shimane 出雲そば Wariko Soba 割子そば(わりごそば)
Izushi Sara Soba 出石皿そば
Buckwheat noodles on white plates. Tajima area.
nihon soba 日本蕎麦 日本そば Japanese buckwheat noodles
from Kitakata
„japanische Buchweizennudeln“
Saiko soba 西湖そば Soba from the Western Lake
with a lot of grated radish in the soup
西湖 いやしの里 Iyashi no Sato, Nenba, featuring local history, culture, and nature.
The facilities near Mount Fuji have a small museum with tools to make noodles.
. . . CLICK here for Photos !
. . . Reference
sennin soba 仙人そば buckwheat noodle soup "for mountain hermits"
with many local vegetables
Speciality of Shikoku, Manno-Village
香川県まんのう町
Also from Chichibu 秩父仙人そば, where they are a kind of tsukemen to dip into sauce.
. . . CLICK here for Photos !
shippoku soba しっぽく蕎麦 , しっぽくそば
cooked with vegetables, in Kyoto and Kagawa
. . . CLICK here for Photos !
soba no kurumidare そばの胡桃だれ くるみだれ
soba with walnut sauce
soba with yamabokuchi やまぼくち (山火口)
. . . CLICK here for Photos of the plant !
In some mountain villages in Shinshu, Nagano prefecture, the leaves of yamabokuchi, o-yamabokuchi, a kind of wild chrysanthemum, are used together with buckwheat flour to make strong and long buckwheat noodles, eaten at festivals and celebrations. The noodles are served on special zen tables and all dishes are of black and red laquer for celebrations.
The plants are planted in the slopes of the buckwheat fields in the mountains, to prevent the soil from sliding downhill during a strong rain. The leaves are first hammered and pounded until they are quite small, then they are cooked for two days to get the bitterness out. Next they have to be watered many times in fresh brook water until the rinsewater is not black any more. The remaining fibers of the leaves are then dried and the dried fibers are then mixed with buckwheat flour. In the process of mixing they completely dissolve, leaving the dough with a strong consistency.
The noodles are especially long for celebrations, sue-nagaku means to be happily together for a long time, for example when served at a wedding party.
from 山の内村 village, Nagano
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sobabooro, soba booro そばぼうろ soba cookies
simple cookies made from soba flour, water, egg and sugar.
. . . CLICK here for Photos !
They can also be served with icecream.
sobamochi, soba mochi そば餅 buckwheat mochi
Buckwheat seeds are pounded together with the mochigome rice.
. . . CLICK here for Photos !
Buchweizen-Mochi
sobagaki そばがき soba dumplings
soba flour is mixed with water and the dumplings are dropped into a broth with vegetables.
. . . CLICK here for Photos !
wankosoba わんこそば、椀子そば from Morioka, to eat fast
Buchweizennudeln in kleinen Schalen serviert, zum Schnellessen.
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Worldwide use
Buchweizen, Buchweizennudeln
sobagaki . Buchweizenpüree
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Things found on the way
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HAIKU
信州の寒さを思う蕎麦湯かな
Shinshuu no samusa o omou sobayu kana
I think of the cold
there is Shinshu -
cooking water of buckwheat noodles
Masaoka Shiki 子規
He wrote this as a thank you note for a friend who had sent him some buckwheat flour from Shinshu province.
http://www.sinanoya.com/etcetra/others1/index.html
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Related words
***** mizo soba, mizosoba 溝蕎麦 (みぞそば)
Polygonum thunbergii
"buckwheat in the ditch"
It is useful to remove heavy metal from soil and water and was planted along the fields.
Its small pinkish flowers remind of buckwheat flowers.
. . . CLICK here for Photos !
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Dishes from Nagano
Traditional Folk Toys : making buckwheat noodles
WASHOKU
Menrui, Noodles of all kinds
. soba 蕎麦 Legends about buckwheat .
***** WASHOKU : INGREDIENTS
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[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
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Shungiku
[ . BACK to WORLDKIGO TOP . ]
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"Spring Chrysantheum" (shungiku) as food
***** Location: Japan
***** Season: All spring
***** Category: Plant / Humanity
*****************************
Explanation
Spring chrysanthemum, shungiku 春菊 (しゅんぎく )
garland chrysanthemum
leaves of chrysanthemum, kikuna 菊菜(きくな)
..... shingiku しんぎく
Since its flowers resemble those of a chrysanthemum in autumn, it is called like this in the Kanto area. In Kansai, the resemblance of the leaves is stressed with the word kikuna.
It came originally from Europa to Japan in the 15th centruy. As edible food, it became important during WW2, when any kind of meat was scarce.
The most important areas of planting garland chrysanthemums are Chiba, Osaka and Ibaraki.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Garland chrysanthemum (Leucanthemum coronarium, Chrysanthemum coronarium), also known as chrysanthemum greens or edible chrysanthemum, is a leaf vegetable in the genus Leucanthemum. It is referred to as tong hao in Chinese (茼蒿), shungiku (春菊) in Japanese, and ssukgat in Korean. It is popular in Cantonese cuisine, especially in the cuisine of Hong Kong, and in the Japanese in Nabemono (Japanese hot pot). Overcooking should be avoided and it is recommended to add it at the last moment to hot pot since it easily loses the structure. Young leaves and stems are used for flavoring soup and stir-fry. The leaves are an important ingredient in Taiwanese Oyster omelettes and, when young, are used along with stems to flavor soup and stir-fry.
.................................................. other names
chop-suey-green
crown daisy
garland chrysanthemum
Japanese-green
tangho
tongho
shungiku
antimonio
mirabeles
moya
© More in the WIKIPEDIA !
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The young leaves are best eaten from November till March. They are often seen in the various nabe hodgepodges.
The leaves should be kept fresh in a plastic bag until eaten.
Since the stems are rather hard, they are cut into small pieces and left to cook for a longer time.
The leaves are also used with aemono dressings or ohitashi お浸しblanched or in salads.
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gomaae, goma ae 春菊のごまあえ sesame dressing
jenobaso-su 春菊のジェノバソース風 Genova sauce
katteji chiizu 春菊とカッテージチーズの和え物 with cottage cheese
mazegohan 春菊の混ぜごはん mixed with rice
nori 春菊のお浸しのり風味 Blanched spring chrysanthemums with nori laver
The shredded nori are added just before serving.
piinattsu ae 春菊のピーナッツバターあえ with peanuts dressing
kik, toga
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Worldwide use
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Things found on the way
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HAIKU
夕支度春菊摘んで胡麻摺って
yuujitaku shungiku tsunde goma sutte
preparing dinner
she picks spring chrysanthemums
and grinds sesame seeds
Kusama Tokihiko 草間時彦
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ひとたきに菊菜のかをりいや強く
hitotaki ni kikuna no kaori iya tsuyoku
boiled just once
the fragrance of spring chrysanthemums
still quite strong
Takahama Toshio 高浜年尾
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汁のみの足に咲けり菊の花
shiru no mi no tashi ni sakikeri kiku no hana
they have bloomed
just for the soup broth -
chrysanthemum blossoms
Kobayashi Issa
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Related words
hinagiku 雛菊 (ひなぎく) "princess chrysanthemum"
an English daisy
choomeigiku 長命菊(ちょうめいぎく)chrysanthemum for long life
..... enmeigiku 延命菊(えんめいぎく)
tokishirazu ときしらず "not knowing time"
diijii デージー
kigo for late spring
azumagiku 東菊 (あずまぎく) "Azuma chrysanthemum"
(Azuma is an old name for the Kanto region)
..... azumagiku 吾妻菊(あずまぎく)
Gymnaster savatieri
miyako wasure ミヤコワスレ(都忘れ)
"forgot the capital of Kyoto"
..... noshungiku 野春菊(のしゅんぎく)wild spring chrysanthemum
hanawagiku 花輪菊 (はなわぎく) Tricolor chrysanthemum
hana shungiku 花春菊(はなしゅんぎく)
shineraria シネラリア cineraria
saineria サイネリア
shirotaegiku 白妙菊(しろたえぎく)Shirotae chrysanthemum
fuukigiku 富貴菊(ふうきぎく)Fuuki chrysanthemum
fukigiku 蕗菊(ふきぎく)Fuki chrysanthemum
fukisakura 蕗桜(ふきざくら)Fuki cherry
shuntoogiku しゅんとう菊(しゅんとうぎく)
Senecio cruenta
Zinerarie, Aschenpflanze
***** . Plants in Spring - SAIJIKI .
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***** Chrysanthemum (kiku) ... a KIGO
WASHOKU
Edible blossoms, edible flowers (shokuyoo no hana)
***** WASHOKU : INGREDIENTS
***** WASHOKU SAIJIKI : SPRING
[ . BACK to WORLDKIGO . TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
"Spring Chrysantheum" (shungiku) as food
***** Location: Japan
***** Season: All spring
***** Category: Plant / Humanity
*****************************
Explanation
Spring chrysanthemum, shungiku 春菊 (しゅんぎく )
garland chrysanthemum
leaves of chrysanthemum, kikuna 菊菜(きくな)
..... shingiku しんぎく
Since its flowers resemble those of a chrysanthemum in autumn, it is called like this in the Kanto area. In Kansai, the resemblance of the leaves is stressed with the word kikuna.
It came originally from Europa to Japan in the 15th centruy. As edible food, it became important during WW2, when any kind of meat was scarce.
The most important areas of planting garland chrysanthemums are Chiba, Osaka and Ibaraki.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Garland chrysanthemum (Leucanthemum coronarium, Chrysanthemum coronarium), also known as chrysanthemum greens or edible chrysanthemum, is a leaf vegetable in the genus Leucanthemum. It is referred to as tong hao in Chinese (茼蒿), shungiku (春菊) in Japanese, and ssukgat in Korean. It is popular in Cantonese cuisine, especially in the cuisine of Hong Kong, and in the Japanese in Nabemono (Japanese hot pot). Overcooking should be avoided and it is recommended to add it at the last moment to hot pot since it easily loses the structure. Young leaves and stems are used for flavoring soup and stir-fry. The leaves are an important ingredient in Taiwanese Oyster omelettes and, when young, are used along with stems to flavor soup and stir-fry.
.................................................. other names
chop-suey-green
crown daisy
garland chrysanthemum
Japanese-green
tangho
tongho
shungiku
antimonio
mirabeles
moya
© More in the WIKIPEDIA !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
The young leaves are best eaten from November till March. They are often seen in the various nabe hodgepodges.
The leaves should be kept fresh in a plastic bag until eaten.
Since the stems are rather hard, they are cut into small pieces and left to cook for a longer time.
The leaves are also used with aemono dressings or ohitashi お浸しblanched or in salads.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
gomaae, goma ae 春菊のごまあえ sesame dressing
jenobaso-su 春菊のジェノバソース風 Genova sauce
katteji chiizu 春菊とカッテージチーズの和え物 with cottage cheese
mazegohan 春菊の混ぜごはん mixed with rice
nori 春菊のお浸しのり風味 Blanched spring chrysanthemums with nori laver
The shredded nori are added just before serving.
piinattsu ae 春菊のピーナッツバターあえ with peanuts dressing
kik, toga
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
夕支度春菊摘んで胡麻摺って
yuujitaku shungiku tsunde goma sutte
preparing dinner
she picks spring chrysanthemums
and grinds sesame seeds
Kusama Tokihiko 草間時彦
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
ひとたきに菊菜のかをりいや強く
hitotaki ni kikuna no kaori iya tsuyoku
boiled just once
the fragrance of spring chrysanthemums
still quite strong
Takahama Toshio 高浜年尾
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
汁のみの足に咲けり菊の花
shiru no mi no tashi ni sakikeri kiku no hana
they have bloomed
just for the soup broth -
chrysanthemum blossoms
Kobayashi Issa
*****************************
Related words
hinagiku 雛菊 (ひなぎく) "princess chrysanthemum"
an English daisy
choomeigiku 長命菊(ちょうめいぎく)chrysanthemum for long life
..... enmeigiku 延命菊(えんめいぎく)
tokishirazu ときしらず "not knowing time"
diijii デージー
kigo for late spring
azumagiku 東菊 (あずまぎく) "Azuma chrysanthemum"
(Azuma is an old name for the Kanto region)
..... azumagiku 吾妻菊(あずまぎく)
Gymnaster savatieri
miyako wasure ミヤコワスレ(都忘れ)
"forgot the capital of Kyoto"
..... noshungiku 野春菊(のしゅんぎく)wild spring chrysanthemum
hanawagiku 花輪菊 (はなわぎく) Tricolor chrysanthemum
hana shungiku 花春菊(はなしゅんぎく)
shineraria シネラリア cineraria
saineria サイネリア
shirotaegiku 白妙菊(しろたえぎく)Shirotae chrysanthemum
fuukigiku 富貴菊(ふうきぎく)Fuuki chrysanthemum
fukigiku 蕗菊(ふきぎく)Fuki chrysanthemum
fukisakura 蕗桜(ふきざくら)Fuki cherry
shuntoogiku しゅんとう菊(しゅんとうぎく)
Senecio cruenta
Zinerarie, Aschenpflanze
***** . Plants in Spring - SAIJIKI .
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
***** Chrysanthemum (kiku) ... a KIGO
WASHOKU
Edible blossoms, edible flowers (shokuyoo no hana)
***** WASHOKU : INGREDIENTS
***** WASHOKU SAIJIKI : SPRING
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:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Labels:
ingredients,
kigo,
soup,
vegetable
Satsuma imo
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::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Sweet potatoe (satsuma imo)
***** Location: Japan
***** Season: various
***** Category: Plant
*****************************
Explanation
Ipomoea batatas
Batate., satsumaimo, satsuma-imo 薩摩芋, サツマイモ
potato from Satsuma (old name for Kagoshima)
sweet potatoe
kigo for mid-summer
flower of the sweet potato
satsumaimo no hana 甘藷の花 (さつまいものはな)
薩摩芋の花(さつまいものはな)
kansho no hana 甘藷の花(かんしょのはな)
kigo for mid-autumn
satsumaimo 甘藷 さつまいも sweet potato
autumn of the sweet potatoe, imo no aki 甘藷の秋(いものあき)
imo 藷(いも), imo 甘藷(いも),
"Chinese potatoe", karaimo 唐藷(からいも)
"Okinawa potatoe", Ryuukyuu imo 琉球薯(りゅうきゅういも)
"Satsuma potatoe", satsumaimo 薩摩薯(さつまいも)
"island potatoe" shima imo, shimaimo 島いも(しまいも)
bansho 蕃薯(ばんしょ),koosho 紅薯(こうしょ)
digging up sweet potatoes 甘藷掘(いもほり)imo hori
field of sweet potatoes, imo batake 甘藷畑(いもばたけ)
vines of sweet potatoes, imozuri 藷蔓(いもづる)
dried sweet potatoes, hoshiimo, hoshi-imo 干藷(ほしいも)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
. Tanegashima Annoo Imo 種子島あんのう芋 / 安納芋
mitsuimo, mitsu imo 蜜芋 "honey sweet potato"
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
The student of European Knowledge (rangaku), Aoki Konyoo あおきこんよう【青木昆陽 1698~1769】from Satsuma studied the nutritious value of these potatoes and thus saved the people from starving during the Edo perod.
. . . CLICK here for Photos !
He was therefore called "Doctor Sweet Potato", 'Master Sweet Potato' (kansho sensei) かんしょせんせい【甘藷先生】.
. Aoki Konyoo 青木昆陽 Memorial .
In Fudōdōchō, Chiba 不動堂町 千葉県
Harvesting sweet potatoes
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Dishes with sweet potatoes
satsuma imo ryoori さつま芋料理
daigakuimo 大学芋 candied sweet potatoe
. . . CLICK here for Photos !
kandierte Süßkartoffel
imokenpi いもけんぴ sweet potatoe sticks
a deep/fried crunchy snack, also sold in packets.
. . . CLICK here for Photos !
Recipe
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
kankoro かんころ 甘古呂
sweet potatoes are cut into circles of about 1 cm thickness and dried in the sun (and hopefully some cold wind from the sea, as in Shodoshima, Kagawa). Since the rings of potatoes roll around koronkoron, the name was given to this food.
The dry sweet potatoes are grind to flour in a stone grinder. The flour is used to prepare various dishes. This was a way to preserve the sweet potatoes for winter.
In Shodoshima there is almost no rice grown and people used sweet potatoe dishes instead. The island was also called "Sweet potatoe island さつまいもの島".
kankoro soba かんころそば noodles of sweet potatoe flour
from Mito peninsula, Shodoshima 三都半島(みと)
The skin is also used for making the flour and the final product looks slightly brown. 70% kankoro flour, 30% wheat flour is mixed. Dashi is made from iriko sardines.
The noodles are eaten with a bit of ginger and spring onion cuts.
kankoro dango かんころ団子 / かんころだんご dumplings
imodango イモ団子
They were formed by the mother with her hands only and showed the imprints of her fingers.
. . . CLICK here for Photos !
. . . . . one more dish from Shodoshima
satsumaimo no tsuru no tsukudani
さつまいもの蔓(つる)の佃煮
boiled vines of the sweet potatoe
The vine was also used as a toy for girls, they prepared earrings out of it by tearing about 6 small bits out of one vine, letting it hang on one thin fiber connected to the vine.
After the war, anything was used to eat, so the vines of the sweet potatoes in this area were simmered with soy sauce and kombu. Today the tsukudani makers take pride in their work, using the best konbu from Rausu and Rishiri off Hokkaido and a special soy sauce (saishikomi) from the island.
Just blending the ingredients for about two hours by hand in huge pots with a special ladle takes a few years to learn.
A special finely chopped tsukudani for children can be eaten with a raw egg on rice (tamagokake gohan 卵掛けご飯), a simple but delicious dish.
Tsukudani is also served on toast on the island, with a bit of mayonaise or cheese: tsukudani toast 佃煮トースト.
. . . CLICK here for Photos !
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.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
imodango, imo dango いも団子 / さつま芋団子 / 芋団子
kara imodango からいもダンゴ
dumplings from sweet potatoes
They can be yellow or from purple satsumaimo. The potatoes are cooked and made to a mash in a suribachi, with a little dango flour added. Then salt and a lot of zarame raw suger is added to the imo dango 芋だんご.
They are wrapped in leaves of sane no ha さねの葉, which have a faint fragrance of pepeprmint.
The whole dumpling is then put into a SUME スメ, a hot steamer from the local underground hot steam of the Unagi onsen 鰻温泉 hot spring. Each home has its own "sume steamer" outside, some even use the hot steam indoors as a kind of floor heating.
. . . CLICK here for Photos of Unagi Hotspring!
The flat dumplings are enjoyed together with friends or neighbors, as a snack during field work and on the sekku festivals in Spring.
Speciality from Ibusuki town いぶすき【指宿市】.
安納芋 Annoo imo from Kagoshima
CLICK here for PHOTOS !
. WASHOKU
Regional Dishes from Kagoshima (Satsuma)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
keeki 薩摩芋のケーキ cake with sweet potatoes
see photo above
kinpira, satsumaimo no kinpira 牛蒡と薩摩芋のきんぴら
simmered in soy sauce with burdock
. . . CLICK here for Photos !
Naruto Kintoki satsuma imo 鳴門金時 サツマイモ
Naruto sweet potatoes from Tokushima
. . . CLICK here for Photos !
Cheese cake with sweet potatoes
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
nettabo ねったぼ dumplings from mashed sweet potatoes and mochigome rice
Sprinkled with kinako powder.
Kagoshima
It takes some time to prepare, but now even some schools are serving this to revive the local food traditions.
. . . CLICK here for Photos !
satsumazuke さつま漬け pickled sweet potatoes
from Kagoshima
tenpura てんぷら、天婦羅
Tempura with slices of sweet potatoes
*****************************
Worldwide use
*****************************
Things found on the way
kuwazuimo, kuwazu imo くわずいも (食わず芋)
"potato not to be eaten"
Alocasia oddora
Found in Shikoku on Ashizuri Misaki, flowers in june/july. Has poison and can not be eaten.
Maybe brought by currents from the lost continent Sundaland スンダランド.
*****************************
HAIKU
芋団子汗の童べ膝に肩に
imodango ase no warabe hiza ni kata ni
sweet potato dumplings -
(I place) the swetting baby on my knees
on my shoulder
Hosoya Genji 細谷源二 (1906 - 1970)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
The mountain's sorrows
the sweet potato digger
can readily tell
Matsua Basho (1644-1694)
Tr. ??
from The Knapsack Notebook
source : www.soupsong.com
此山のかなしさ告よ野老掘
kono yama no kanashisa tsuge yo tokoro-hori
Basho at Temple Jingu-ji
at temple 伊勢の菩提山(ぼだいせん)神宮寺. This temple has been founded by waka-poet and priest Saigyo, but has fallen to ruin when Basho visited.
This seems the Japanese to go with it, but it is about the
tororo potato, yama-imo, Dioscorea opposita, a kind of YAM.
another Japanese version is this:
山寺の悲しさ告げよ野老掘り
yamadera no kanashisa tsugeyo tororo hori
tell us about
the sad fate of this mountain temple -
digger of yam
Matsuo Basho 松尾芭蕉
yamadera, a temple in the mountains 山寺
tororoimo, tororo imo とろろ芋
*****************************
Related words
***** WASHOKU : INGREDIENTS
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Sweet potatoe (satsuma imo)
***** Location: Japan
***** Season: various
***** Category: Plant
*****************************
Explanation
Ipomoea batatas
Batate., satsumaimo, satsuma-imo 薩摩芋, サツマイモ
potato from Satsuma (old name for Kagoshima)
sweet potatoe
kigo for mid-summer
flower of the sweet potato
satsumaimo no hana 甘藷の花 (さつまいものはな)
薩摩芋の花(さつまいものはな)
kansho no hana 甘藷の花(かんしょのはな)
kigo for mid-autumn
satsumaimo 甘藷 さつまいも sweet potato
autumn of the sweet potatoe, imo no aki 甘藷の秋(いものあき)
imo 藷(いも), imo 甘藷(いも),
"Chinese potatoe", karaimo 唐藷(からいも)
"Okinawa potatoe", Ryuukyuu imo 琉球薯(りゅうきゅういも)
"Satsuma potatoe", satsumaimo 薩摩薯(さつまいも)
"island potatoe" shima imo, shimaimo 島いも(しまいも)
bansho 蕃薯(ばんしょ),koosho 紅薯(こうしょ)
digging up sweet potatoes 甘藷掘(いもほり)imo hori
field of sweet potatoes, imo batake 甘藷畑(いもばたけ)
vines of sweet potatoes, imozuri 藷蔓(いもづる)
dried sweet potatoes, hoshiimo, hoshi-imo 干藷(ほしいも)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
. Tanegashima Annoo Imo 種子島あんのう芋 / 安納芋
mitsuimo, mitsu imo 蜜芋 "honey sweet potato"
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
The student of European Knowledge (rangaku), Aoki Konyoo あおきこんよう【青木昆陽 1698~1769】from Satsuma studied the nutritious value of these potatoes and thus saved the people from starving during the Edo perod.
. . . CLICK here for Photos !
He was therefore called "Doctor Sweet Potato", 'Master Sweet Potato' (kansho sensei) かんしょせんせい【甘藷先生】.
. Aoki Konyoo 青木昆陽 Memorial .
In Fudōdōchō, Chiba 不動堂町 千葉県
Harvesting sweet potatoes
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Dishes with sweet potatoes
satsuma imo ryoori さつま芋料理
daigakuimo 大学芋 candied sweet potatoe
. . . CLICK here for Photos !
kandierte Süßkartoffel
imokenpi いもけんぴ sweet potatoe sticks
a deep/fried crunchy snack, also sold in packets.
. . . CLICK here for Photos !
Recipe
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
kankoro かんころ 甘古呂
sweet potatoes are cut into circles of about 1 cm thickness and dried in the sun (and hopefully some cold wind from the sea, as in Shodoshima, Kagawa). Since the rings of potatoes roll around koronkoron, the name was given to this food.
The dry sweet potatoes are grind to flour in a stone grinder. The flour is used to prepare various dishes. This was a way to preserve the sweet potatoes for winter.
In Shodoshima there is almost no rice grown and people used sweet potatoe dishes instead. The island was also called "Sweet potatoe island さつまいもの島".
kankoro soba かんころそば noodles of sweet potatoe flour
from Mito peninsula, Shodoshima 三都半島(みと)
The skin is also used for making the flour and the final product looks slightly brown. 70% kankoro flour, 30% wheat flour is mixed. Dashi is made from iriko sardines.
The noodles are eaten with a bit of ginger and spring onion cuts.
kankoro dango かんころ団子 / かんころだんご dumplings
imodango イモ団子
They were formed by the mother with her hands only and showed the imprints of her fingers.
. . . CLICK here for Photos !
. . . . . one more dish from Shodoshima
satsumaimo no tsuru no tsukudani
さつまいもの蔓(つる)の佃煮
boiled vines of the sweet potatoe
The vine was also used as a toy for girls, they prepared earrings out of it by tearing about 6 small bits out of one vine, letting it hang on one thin fiber connected to the vine.
After the war, anything was used to eat, so the vines of the sweet potatoes in this area were simmered with soy sauce and kombu. Today the tsukudani makers take pride in their work, using the best konbu from Rausu and Rishiri off Hokkaido and a special soy sauce (saishikomi) from the island.
Just blending the ingredients for about two hours by hand in huge pots with a special ladle takes a few years to learn.
A special finely chopped tsukudani for children can be eaten with a raw egg on rice (tamagokake gohan 卵掛けご飯), a simple but delicious dish.
Tsukudani is also served on toast on the island, with a bit of mayonaise or cheese: tsukudani toast 佃煮トースト.
. . . CLICK here for Photos !
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.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
imodango, imo dango いも団子 / さつま芋団子 / 芋団子
kara imodango からいもダンゴ
dumplings from sweet potatoes
They can be yellow or from purple satsumaimo. The potatoes are cooked and made to a mash in a suribachi, with a little dango flour added. Then salt and a lot of zarame raw suger is added to the imo dango 芋だんご.
They are wrapped in leaves of sane no ha さねの葉, which have a faint fragrance of pepeprmint.
The whole dumpling is then put into a SUME スメ, a hot steamer from the local underground hot steam of the Unagi onsen 鰻温泉 hot spring. Each home has its own "sume steamer" outside, some even use the hot steam indoors as a kind of floor heating.
. . . CLICK here for Photos of Unagi Hotspring!
The flat dumplings are enjoyed together with friends or neighbors, as a snack during field work and on the sekku festivals in Spring.
Speciality from Ibusuki town いぶすき【指宿市】.
安納芋 Annoo imo from Kagoshima
CLICK here for PHOTOS !
. WASHOKU
Regional Dishes from Kagoshima (Satsuma)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
keeki 薩摩芋のケーキ cake with sweet potatoes
see photo above
kinpira, satsumaimo no kinpira 牛蒡と薩摩芋のきんぴら
simmered in soy sauce with burdock
. . . CLICK here for Photos !
Naruto Kintoki satsuma imo 鳴門金時 サツマイモ
Naruto sweet potatoes from Tokushima
. . . CLICK here for Photos !
Cheese cake with sweet potatoes
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
nettabo ねったぼ dumplings from mashed sweet potatoes and mochigome rice
Sprinkled with kinako powder.
Kagoshima
It takes some time to prepare, but now even some schools are serving this to revive the local food traditions.
. . . CLICK here for Photos !
satsumazuke さつま漬け pickled sweet potatoes
from Kagoshima
tenpura てんぷら、天婦羅
Tempura with slices of sweet potatoes
*****************************
Worldwide use
*****************************
Things found on the way
kuwazuimo, kuwazu imo くわずいも (食わず芋)
"potato not to be eaten"
Alocasia oddora
Found in Shikoku on Ashizuri Misaki, flowers in june/july. Has poison and can not be eaten.
Maybe brought by currents from the lost continent Sundaland スンダランド.
*****************************
HAIKU
芋団子汗の童べ膝に肩に
imodango ase no warabe hiza ni kata ni
sweet potato dumplings -
(I place) the swetting baby on my knees
on my shoulder
Hosoya Genji 細谷源二 (1906 - 1970)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
The mountain's sorrows
the sweet potato digger
can readily tell
Matsua Basho (1644-1694)
Tr. ??
from The Knapsack Notebook
source : www.soupsong.com
此山のかなしさ告よ野老掘
kono yama no kanashisa tsuge yo tokoro-hori
Basho at Temple Jingu-ji
at temple 伊勢の菩提山(ぼだいせん)神宮寺. This temple has been founded by waka-poet and priest Saigyo, but has fallen to ruin when Basho visited.
This seems the Japanese to go with it, but it is about the
tororo potato, yama-imo, Dioscorea opposita, a kind of YAM.
another Japanese version is this:
山寺の悲しさ告げよ野老掘り
yamadera no kanashisa tsugeyo tororo hori
tell us about
the sad fate of this mountain temple -
digger of yam
Matsuo Basho 松尾芭蕉
yamadera, a temple in the mountains 山寺
tororoimo, tororo imo とろろ芋
*****************************
Related words
***** WASHOKU : INGREDIENTS
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Shooga Ginger
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::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Ginger, Ingwer (jinjaa, shooga )
***** Location: Japan
***** Season: See below
***** Category: Humanity
*****************************
Explanation
Ingwer, Ginger, jinjaa ジンジャー, shooga 生姜
Ginger and related KIGO
shooga ichi 生姜市(しょうがいち) ginger market
observance kigo for autumn
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
This root is eaten in many preparations in Japan and added to many dishes in small quantities. It has medical properties and is said to keep the body warm.
dried ginger root
gari ガリ ginger vinegar pickles for sushi
. . . CLICK here for Photos !
nama shooga, 生しょうが、 生姜 raw ginger
shin shooga 新生姜 new, fresh ginger
shoogamiso 生姜味噌 (しょうがみそ) Miso paste with ginger
kigo for all winter
shooga yuu 生姜 湯 hot water with ginger extract
kigo for all winter
Shoogazake 生姜酒 ( しょうがざけ) ricewine with ginger
kigo for all winter
Yanaka shooga やなか生姜, 谷中生姜 Yanaka stem ginger
The young shoots are havested all year. They are not as pungent as fully grown ginger and eaten raw with miso paste or other dressing.
Speciality of Yanaka village, Kyoto.
Best eaten in summer.
. . . CLICK here for Photos !
Yanaka shooga no buta roosu maki 谷中しょうがの豚ロース巻き
Yanaka ginger wrapped with pork loin
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Ginger and related KIGO
Ginger Root Festival (Shooga Matsuri)
Ginger Festival "Lazy Folk's Festival"(Dara-Dara Matsuri)
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
*****************************
Related words
***** WASHOKU : INGREDIENTS
[ . BACK to WORLDKIGO . TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Ginger, Ingwer (jinjaa, shooga )
***** Location: Japan
***** Season: See below
***** Category: Humanity
*****************************
Explanation
Ingwer, Ginger, jinjaa ジンジャー, shooga 生姜
Ginger and related KIGO
shooga ichi 生姜市(しょうがいち) ginger market
observance kigo for autumn
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
This root is eaten in many preparations in Japan and added to many dishes in small quantities. It has medical properties and is said to keep the body warm.
dried ginger root
gari ガリ ginger vinegar pickles for sushi
. . . CLICK here for Photos !
nama shooga, 生しょうが、 生姜 raw ginger
shin shooga 新生姜 new, fresh ginger
shoogamiso 生姜味噌 (しょうがみそ) Miso paste with ginger
kigo for all winter
shooga yuu 生姜 湯 hot water with ginger extract
kigo for all winter
Shoogazake 生姜酒 ( しょうがざけ) ricewine with ginger
kigo for all winter
Yanaka shooga やなか生姜, 谷中生姜 Yanaka stem ginger
The young shoots are havested all year. They are not as pungent as fully grown ginger and eaten raw with miso paste or other dressing.
Speciality of Yanaka village, Kyoto.
Best eaten in summer.
. . . CLICK here for Photos !
Yanaka shooga no buta roosu maki 谷中しょうがの豚ロース巻き
Yanaka ginger wrapped with pork loin
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Ginger and related KIGO
Ginger Root Festival (Shooga Matsuri)
Ginger Festival "Lazy Folk's Festival"(Dara-Dara Matsuri)
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
*****************************
Related words
***** WASHOKU : INGREDIENTS
[ . BACK to WORLDKIGO . TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Labels:
ingredients,
kigo,
vegetable,
Z sushi
4/18/2009
Rice Reis, meshi gohan
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Rice, Reis, with many Japanese words
The Japanese Rice Culture -
die Reiskultur Japans.
Rice is the staple food of Japan.
There are many words for it, from the plant to the cooked product. Many of them are kigo.
Rice plant (ine 稲, sanae 早苗 )
Rice grains are called "kome, mai 米".
On the table and cooked, it is called
"Gohan" ご飯 or "meshi" 飯 めし.
Tanada ... Terraced rice fields of my home in Ohaga
Gabi Greve, Japan
Japan is a rice-growing culture. It has many regional celebrations and rituals related to rice growing and harvesting.
Rice is traditionally much more than just food.
Please read this first and come back:
Japanese Rice Culture
by Nold Egenter
quote
Imperial Rituals in Japan
The Emperor, embodying the god of the ripened rice plant, plants the first rice of the spring and harvests rice from the plants of the autumn. In one of the most solemn Shinto ceremonies of the year the Emperor, acting as the country's chief Shinto priest, ritually sows rice in the royal rice paddy on the grounds of the Imperial Palace.
The Great Food Offering —in which the Emperor spends the night with the Sun Goddess as a dinner guest—is something every emperor is required to do shortly after ascending to the throne. First recorded in A.D. 712, the ritual takes place at night because the Sun Goddess is in the sky during the day.
The rite follows a ritual bath, symbolizing purification, and takes place in two simple huts, made of unpealed logs and lit with oil lamps, erected on the Imperial Palace ground in Tokyo. The huts are believed to represent the original first huts where Jimmu Tenno communed with the Sun Goddess.
During the Great Food Offering, the Emperor absorbs some of the Sun Goddess spirit and thus "becomes a kind of living ancestor of the entire Japanese family." The pre-World War II belief that the Emperor was a living god is based on this ritual.
Murray Sayle wrote in the New Yorker, "I witnessed the most recent Great Food Offering....from my position behind a police barrier a hundred yards away. During my chilly vigil, all I saw was a figure in white silk—presumably the Emperor—flitting from one small building to another. It took perhaps one second in all."
No one but the Emperor has ever witnessed the ceremony. According to a press release from the Imperial Household Agency, "The new Emperor ... offers newly-harvested rice to the Imperial Ancestor [the Sun Goddess] and the deities of Heaven and Earth and then partakes of the rice himself, expresses gratitude to the Imperial Ancestor and these deities for peace and abundant harvests, and prays for the same on behalf of the country and people."
source : factsanddetails.com
A set of harvest festivals in November carried out at the imperial palace and shrines throughout the country:
. Niiname sai 新嘗祭
"Celebrations of the First Taste" .
November 23
. Inari 稲荷 Fox Deity, Rice Deity .
. Toyouke no Ookami 豊受大神
The Great Deity that gives Bountiful .
Deity of Rice and Food
. Akamai shinji 赤米神事 ritual of the red rice .
At Takuzutama Shrine 多久虫玉神社, Tsushima Island, Nagasaki
長崎県対馬市.
mikeden 御鐉殿(みけでん) "the sacred dining hall"
for the deities at Ise shrine.
quote
Higoto asayū ōmike sai
A celebration at the Grand Shrines of Ise (Ise Jingū) in which sacred food is offered twice daily, in the morning and evening, to Amaterasu Ōmikami and other deities.
Also referred to as the regular sacred offering (jōten mike), this celebration corresponds to the daily offering (Onikku) ceremony conducted at ordinary shrines. In response to a dream revelation from Amaterasu Ōmikami during Emperor Yūryaku's reign, Toyouke Ōmikami was moved from Tanba Province to Ise Shrine as the tutelary deity of foodstuffs (miketsu kami).
Based on this lineage, kami seats (shinza) for Amaterasu Ōmikami, Toyouke Ōmikami, and a "deity enshrined on a subordinate altar in the same honden" (aidono no kami) are built in the Outer Shrine's Sacred Dining Hall (Mikeden). The Mikeden has an ancient architectural style with "log storehouse" (ita azekura) wall construction and steps carved from a single piece of timber (kizami kizahashi).
This structure is also where members of the Watarai priestly clan have traditionally served in such roles as senior priests (negi) reciting the norito or as children who observe votive abstinence and serve in ritual services (monoimi).
With the Meiji Restoration, shinza were added to auxiliary sanctuaries (betsugū) and senior priests, junior priests (gonnegi), and shrine administrators (gūshō) began serving inside the Mikeden. Although "Meiji-Period Rules for Ritual Procedures at Jingū" (Jingū Meiji saishiki) did not designate this ceremony as a matsuri, the later "Regulations on Ritual Observances at Jingū" (Jingū saishirei) positioned it as a lesser festival (chūsai) and named it Higotoasayū ōmikesai.
Whereas other Ōmike ceremonies take place in front of the main sanctuary (shōden) building, this celebration is unique because the deity is "worshipped at a distance" (yōhai) from inside the Mikeden.
source : Nakanishi Masayuki, 2006, Kokugakuin
Shingu shinden 新宮神田 rice fields for the deities
at Ise shrine. 神田(しんでん=神殿)
They are 3 hectar large.
. Ise Grand Shrine (伊勢神宮 .
. shinden 神田 - saiden 斎田 "divine rice field" .
. Hoozuki ichi 鬼燈市 lampion flower market .
shiman rokusen nichi 四万六千日 46000 days
Why 46000 days, you might ask?
This is supposed to be the number of rice grains in one Japanese measure of rice, Japan being an old rice-growing nation and wasting even one grain of it was a big sin.
The koku, kokudaka (石/石高) is a Japanese unit of volume, equal to ten cubic shaku. In this definition, 3.5937 koku equal one cubic metre, i.e. 1 koku is approximately 278.3 litres. The koku was originally defined as a quantity of rice, historically defined as enough rice to feed one person for one year (one masu is enough rice to feed a person for one day).
A koku of rice weighs about 150 kilograms.
During the Edo period of Japanese history, each han (fiefdom) had an assessment of its wealth, and the koku was the unit of measurement.
© More in the WIKIPEDIA !
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Some vocabulary
chagayu 大和の茶がゆ rice gruel cooked with tea and
chahan 茶飯 / 大和茶飯 rice boiled with tea and soy beans
from Nara prefecture
daikon-meshi 大根飯 rice with radish
gekochter Reis mit geschnetzeltem Rettich
gohan no tomo ご飯の供 "friend of the cooked rice"
condiments and food you place on your rice bowl, for example furikake
. . . CLICK here for Photos !
gohan no tomo ご飯の友 "friend of cooked rice"
a spedial brand from Kumamoto. A kind of furikake, with various flavors.
shiso perilla, hijiki seaweed, spicy sesame, norigoma seaweed with sesame
御飯の友
gyohan 魚飯 "fish rice"
Special dish served for celebrations, especially along the Inland Sea and at Takehara. The rich owners of salt production fields served it to their visitors.
Various ingredients are finely shredded, the shrimp flavored with salt. The ingredients are served separately on a huge plate. Each visitor takes a bit of each on his bowl of rice, then plenty of dashi soup is added.
kama-meshi 釜飯 rice, meat, and vegetables boiled together in a small pot
Gericht, bei dem Reis mit den anderen Zutaten zusammen in einem kleinen Topf gedämpft wird
Reis und Beilagen im gleichen Topf gekocht
katemeshi かて めし (糅飯) rice mixed with vegetables, radish, seaweed or other ingredients to make it last longer in times of scarcity
gemischter Reis
kenmai 献米 rice offering
Reisopfer
. shinjin kyooshoku 神人共食
God and Man eating together .
shinsen 神饌 Shinto- Food offerings / Shinto-Speiseopfer
shinsenmai 神饌米 Reis als Speise-Opfergabe in Shinto-Zeremonien.
. . . CLICK here for Photos !
koge, o-koge, okoge, rice crust in the pot おこげ (御焦げ)
kogemeshi こげめしdishes with okoge
festgebackener Reis, angebrannter Reis am Topfboden
mochi もち (餅) pounded rice taffy
das Mochi; Reiskuchen
nuka ぬか (糠) rice bran
Reiskleie
ojiya, o-jiya おじや kind of rice gruel with miso base
The name comes from the sound of the slowly cooking broth, jiyajiya じやじや.
kigo for winter
dicke Reissuppe; (mit Miso oder Sojasoße gewürzt)
o-kayu, okayu, kayu 粥 rice gruel
Reissuppe; Reisgrütze
auch ojiya genannt.
(nicht identisch mit dem in Deutschland als REISBREI bekannten Gericht mit Zimt und Zucker)
. . . Chinowagayu, chinowa-gayu 茅の輪粥 rice porridge
chi no wa kayu, served on the last day of the sixth month.
kodaimai こだいまい 古代米 rice of old / my photo
rice from the time of the gods
genmai, gokoku mai
o-kowa, okowa おこわ (御強) "the honorable strong one"
mix of regular Japanese short grain rice and mochi-gome, sticky rice cooked with other ingredients.
kowameshi こわめし
Mochi-Klebreis mit roten Bohnen
Onigiri おにぎり rice balls
der Onigiri; Reiskloß, Reisball
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sakameshi (さかめし - 酒飯) "rice wine rice"
special fermented rice kooji used for brewing Sake. It was used by the poor of Edo boiled a bit to make it a Kowameshi 強飯 .
酒飯の掌にかかるみぞれ哉
sakameshi no tenohira ni kakaru mizore kana
my poor dinner
in the palm of my hand...
falling sleet
Tr. David Lanoue
sleet falls
on a palm holding
steamed rice for sake
Tr. Chris Drake
This hokku was written on 10/28 (Dec. 11) in 1803, when Issa was living in Edo. The hokku and the hokku following it in Issa's diary seem to be based on a visit to a sake brewery. Issa had just written a kasen renku sequence with the poet and rich merchant Seibi, so he could have gone with Seibi to visit a brewery. In any case, Issa is interested by the newly steamed rice that one of the brewers seems to be inspecting.
The rice used in making sake is first washed and steam-cooked (not boiled) and then cooled before it is mixed with the other ingredients. This specially steamed rice is still fairly hard on the outside and is not considered food or delicious. The brewer needs to test its feel, smell, color, body, and whether it's been cooked enough, but it's a dark winter day and there are only a few oil lamps inside for light, so he carries a handful of the rice outside the brewery door, where it's lighter and he can see better. The way the warm steam rises up from the rice through the cold sleet falling on it perhaps suggests the intensity of the brewer's stare and his obvious strong desire to steam the latest batch of rice inside just the right amount.
Chris Drake
The cut marker KANA is at the end of line 3.
. WKD : Kobayashi Issa 小林一茶 in Edo .
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sakurameshi (さくらめし) 桜飯、桜めし "cherryblossom rice"
boiled with sake and soy sauce
sakura gohan さくらご飯 "cherry blossom rice" Shizuoka
mit Sojasoße und Sake gekochter Reis
sekihan 赤飯(せきはん) "red rice"
cooked for celebrations
Reis für Feierlichkeiten, mit roten Bohnen, Reis mit roten Bohnen
Usually salt with black sesame (gomajio) is used to sprinkle over the rice, but in the town of Naruto, Tokushima, people use freshly ground white sesame with a lot of sugar. (The salt fields of Naruto provided people with cheap salt, so on a festive day, they wanted to eat something better, sweet sugar.
semai 施米 (せまい) alms of rice
kigo for late summer
Every year in the sixth lunar month, the Heian court officials would give offerings to the temples and poor begging monks of the capital, Kyoto. Often they also gave some salt.
Summer Ceremonies SAIJIKI
shiina 粃 unripe rice
Bezeichnung für taube Reiskörner, unreifer Reis; unreife Ähre, unreife Frucht
sutamina raisu スタミナライス stamina rice
a plate of rice, pork cutlet, cut cabbage and vegetables fried with sesame oil (Chinese style) and a fried egg on top of it all
From Nemuro town, Hokkaido 北海道根室
There are many dishes with a plate of rice and various topping, Western style. The influence of Western Food was quite strong in this part of Hokkaido.
panchi raisu パンチライス "ice with a punch"
(with sauted pork, some spagetti, a fried egg on a plate of rice)
esukaroppu エスカロップ escalop
takikomi gohan, takikomigohan たきこみご飯 ・ 炊き込みご飯
mixed rice since a number of ingredients are added in the rice.
source : http://japanesefood.about.com / Recipe
Reis gekocht mit weiteren Zutaten
. taue meshi 田植飯(たうえめし)rice eaten during rice planting
usually some nigiri for all the participants, eaten in a hurry to finish the work needed for the day.
tauezakana 田植肴(たうえざかな)side dishes for rice planting
usually a few slices of pickled radish takuan and plums (umeboshi).
kigo for mid-summer
togi-jiru, togijiru とぎじる(研ぎ汁)
water in which rice has been washed
Wasser, in dem Reis oder andere Nahrungsmittel gescheuert worden sind
yuzu gohan ゆず御飯 rice with yuzu citrons at temple Sanpo-ji, Kyoto
zakkoku mai, ざっこく(雑穀) rice mixed with various cereal grains like buckwheat, millet, whole grains and mixed seeds
(minderwertige) Geteidesorten
Getreidesorten außer Reis und Weizen
zoosui 雑炊 rice gruel, rice soup with ingredients like vegetables and chicken
Reissuppe mit Gemüse. #zosui
The great rice paddle in Miyajima 宮島しゃもじ
shamoji
. . . CLICK here for Photos !
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kiganmai 祈願米 "consecrated rice"
It is first placed in front of the deity in a Shinto shrine or a Buddhist temple and the priest performs purifying rites with his wand or chants sutras for purification. Later this rice is sold in the shops to bring happiness for the new year, help students pass the examinations and keep people healthy.
Many shrines in Japan perform these rites during the New Year festivities. Click on the photo to see some more.
shoofuku kigan mai 招福祈願米
consecrated rice to bring good luck
The rites were performed for example at Temple Saidai-Ji in Okayama in January 6, 2010.
peanuts are also consecrated in this way.
shoofuku kigan mame (kiganmame) 招福祈願豆
Beans are also consecrated for the Setsubun festivities on February 2/3.
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kome kona, kome no kona こめこな / 米の粉 rice flour
ground rice powder
The group "Food Action Nippon" is promoting the use of this, to increase the food self-sufficiency of Japan.
. . . Reference : FOOD ACTION NIPPON(フードアクションニッポン)
Flour is used for noodles, bread and cakes or mixed with wheat flour.
. . . CLICK here for Photos !
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observance kigo for the New Year
hatsu kashigi 初炊ぎ (はつかしぎ) first cooking (of rice)
kashigizome 炊ぎ初(かしぎぞめ)
takizome 炊初(たきぞめ), takizome 焚初(たきぞめ)
wakameshi 若飯(わかめし)first cooked rice
hatsu kamado 初竈 (はつかまど)
first use of the hearth (fire)
Firsts things in the New Year
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List of RICE PLANT KIGO
in the World Kigo Database
Fields, rice paddies (ta, hatake) Japan
God of the Rice Paddies (田の神 ta no kami) Japan
. . . . . fukidawara 蕗俵(ふきだわら)"butterbur barrels" as an offering to the God of the Fields
kometsuki 米搗き professional grain pounders
Nikkoo Goohan-Shiki 日光強飯式Gohanshiki.
Ceremony of eating large bowls of rice
Pounding Rice (mochi tsuki) Japan, Philippines
..... New Year's Rice Dumplings (toshi no mochi, kagamimochi, zoonimochi) and a few more
..... The Hare/Rabbit in the Moon
Raw fish, sashimi, sushi and .. rice balls (onigiri) Japan
..... Rice plants (ine) Japan. A list of kigo. New rice
(shinmai 新米 (しんまい))
Rice fields(tanbo, tanada) Japan. A list of kigo.
Rice cake offerings for the New Year (kagami mochi) Japan
Rice gruel (kayu) Japan. Porridge, congee in many kigo.
Rice wine (ricewine) sake, Japan Reiswein
Withered rice paddies (karita) Japan
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komebitsu 米びつ container to keep cooked rice for serving
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meshizaru 飯笊 (めしざる) basket for rice
..... meshikago 飯籠(めしかご)
Mostly of woven bamboo, which has some ability to keep the rice from getting bad in summer.
Before putting the rice in the basket, a towel is spread to prevent the rice grains from getting squeezed in the holes of the basket.
kigo for all summer
- quote
jikirou 食籠 jikiroo, jikiro
A lidded food container,
usually layered and lacquered with decorations of sunken gold *chinkin 沈金, carved lacquer *choushitsu 彫漆, mother-of-pearl inlay *raden 螺鈿, or metal leaf decoration, haku-e 箔絵, or sometimes of plain black lacquer, woven bamboo, or pottery. Round, quadrilateral hexagonal, octagonal and circular flower shapes are common.
Made in Yuan and Ming period China and in the Ryuukyuu 琉球 (now Okinawa prefecture), jikirou have been imported to Japan since the Kamakura period. They were later used as sweets containers at tea ceremonies.
A common type is the juubako 重箱 (tiered food box) usually covered with *makie 蒔絵 and consisting of two, three, five or more tiers to store cooked rice, stewed dished, fish, or raw vegetables separately. In the Edo period juubako were common at picnics, and used with sagejuu 提重 (a picnic box holding various food and beverage containers in a light and compact form). The upper classes had highly decorated lacquer boxes while the lower classes had plain wood or unadorned lacquered grounds.
- source : Jaanus
. kago 籠 / 篭 / かご basket, baskets of all kinds .
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ohachi-ire 飯櫃入 (おはちいれ) container to keep the rice warm
(word used in Kanto)
hitsuire 櫃入れ(ひついれ)(word used in Kansai)
ohachibuton 飯櫃蒲団(おはちぶとん)quilt to cover it
ohachifugo 飯櫃畚(おはちふご)straw mat to cover it
A container made from straw with a lid. The rice containder with the cooked rice (komebitsu) was put it here to keep the rice warm for the next meal.
kigo for all winter
飯櫃入渋光りとも煤光りとも
ohachi-ire shibuhikari to mo susuhikari to mo
warmer for cooked rice -
shines of incrustations
shines of soot
Takahama Kyoshi 高浜虚子
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Dishes with mostly rice
Bibimba, Korean rice dish
Koreanisches Reisgericht
Chaahan, fried rice
gebratener Reis, chinesische Art
Chazuke
Schale Reis mit Beilagen und grünem Tee übergossen
Chikin raisu, chicken rice
Huhn auf Reis
Donburi
Schale mit gekochtem Reis und Beilagen
Doria
Reiseintopf mit Fisch oder Hühnerfleisch
Italian food イタリアン料理 Spaghetti, Pizza, Pasta, Doria, Pesto
Gomoku gohan (kayaku gohan)
Reis mit aufgeletem Gemüse und Fischstücken
Hayashi raisu
Haschee auf Reis
Karee raisu, curry rice
Curryreis
Kuppa, Korean rice soup
Koreanische Reissuppe
Makunouchi bentoo
Lunchpaket „zwischen den Akten“
Meshi, gohan, white cooked rice
Weißer Reis
Nattokakegohan
Reis mit fermentierten Natto-Bohnen
Ochazuke
Schale Reis mit grünem Tee übergossen
Ohagi
Mochireis-Klößchen, mit Anko bedeckt
Okayu, kayu, simple rice soup
Einfache Reissuppe
Okowa
Mochi-Klebreis mit roten Bohnen
Ojiya, thick rice soup
Dicke Reissuppe
Omuraisu, omlet with rice
Omelett mit Reis
Onigiri
Reiskloß, Reisball
Pirafu
Pilaf, gebratener Reis
Takikomigohan, rice cooked with further ingredients
Reis gekocht mit weiteren Zutaten
Tamagokakegohan, rice with a raw egg
„Reis mit rohem Ei“
Zoosui, rice soup with other ingredients
Reissuppe mit weiteren Zutaten
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cooking rice in Japan
はじめちょろちょろなかぱっぱ 赤子泣いても蓋とるな
hajime choro-choro, naka pappa,
akago naitemo futa toru na
First use low heat, then turn it up in the middle
and never take off the lid even if your baby cries.
Anfangs choro-choro, langsam anheizen bis es Blasen gibt und man das Blubbern hört, dann kräftig weiterkochen, bis das Wasser papp-pa zischt.
Und auf keinen Fall den Deckel abheben, selbst wenn die Kinder vor Hunger weinen.
choro
The first slow heat gives the grains time to soak up water choro-choro. When they are full of water they can be cooked much faster papp-pa. And after cooking, keep it standing for a while (even if the children are hungry).
Auch die Reihenfolge in der Familie beim Reisessen war festgelegt.
Even the order of eating rice in the family was given.
First the children.
Then the menfolk, starting with the eldest.
Next the mother-in-law and other in-law family members.
Finally the daughter in law.
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梅雨湿りカレーライスを食べにけり
tsuyu shimeri karee raisu o tabe ni keri
humid rainy season ...
I go out to eat some
curry rice
Wakimoto Maki 脇本 眞樹(塾長)
月曜日, 6月 29, 2009
http://333751044.blogspot.com/2009/06/blog-post_3891.html
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kinako musubi "きな粉むすび" rice balls with bean flour
似合はしや豆の粉飯に桜狩り
niawashi ya mame no ko meshi ni sakura-gari
so fitting -
bean-flour rice balls
while blossom hunting
Tr. Barnhill
Written in 1690 元禄3年
While visiting Iga Ueno.
mame no ko meshi is cooked rice sprinkled with kinako bean powder (kinako meshi きな粉飯), which can be formed to musubi balls. This is simple but nurrishing food for the very poor.
sakura-gari is an expression referring to the elegant cherry blossom parties of the court of the Heian period. The normal word would be hanami.
Here Basho contrasts the simple food with a free enjoyment of blossoms, just right for the haikai friends in Ueno.
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seri gohan 芹の飯 cooked rice with dropwort
我がためか鶴食み残す芹の飯
waga tame ka tsuru hami-nokosu seri no meshi
just for me -
the crane left over some
rice with dropwort
A disciple from Iga brought this dish to his master.
Ishikawa Senten 石川山店
dates unknown.
He was the younger brother of Ishikawa Hokkon 北鯤.
One of his hokku is in Sarumino.
1683. Basho is reminded of a a line in the poem by the Chinese poet Du Fu (Tu Fu), imagining the rice gruel at a shop in Seidei town. He is also comparing his disciple Senten to a crane, which likes dropwort very much.
Senten spared some of his own rice and gave it to him.
飯には煮る青泥坊底の芹
meshi ni wa niru Seidei bootei no seri
For cooking rice
dropwort picked at the embankment
of Seidei pond are best.
Seidei 青泥 was a town near the capital of Cho-an 長安, China.
is it for me
the crane leaves rice with parsley
for me to eat
Tr. Reichhold
MORE
Hokku about food and rice dishes by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .
. Japanese parcely 芹 seri, dropwort .
Oenanthe javanica
kigo for spring
愛汝玉山草堂靜,高秋爽氣相鮮新。
有時自發鐘磬響,落日更見漁樵人。
盤剝白鴉谷口栗,飯煮青泥坊底芹。
何為西莊王給事,柴門空閉鎖松筠。
Poem by Du Fu.
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NEXT
Types of Japanese Rice .. 米 kome, mai
. WASHOKU
Favorite Rice Dishes from Edo .
My photos with RICE !
Traditional Folk Toys : Rice and Rice straw dolls
"Planting rice" Ohno Bakufu (1888-1976)
source : facebook
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. Fertility rites - praying for a good harvest .
WASHOKU : INGREDIENTS
For more words with RICE as food, check the main
WASHOKU ... Japanese Food SAIJIKI
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
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Rice, Reis, with many Japanese words
The Japanese Rice Culture -
die Reiskultur Japans.
Rice is the staple food of Japan.
There are many words for it, from the plant to the cooked product. Many of them are kigo.
Rice plant (ine 稲, sanae 早苗 )
Rice grains are called "kome, mai 米".
On the table and cooked, it is called
"Gohan" ご飯 or "meshi" 飯 めし.
Tanada ... Terraced rice fields of my home in Ohaga
Gabi Greve, Japan
Japan is a rice-growing culture. It has many regional celebrations and rituals related to rice growing and harvesting.
Rice is traditionally much more than just food.
Please read this first and come back:
Japanese Rice Culture
by Nold Egenter
quote
Imperial Rituals in Japan
The Emperor, embodying the god of the ripened rice plant, plants the first rice of the spring and harvests rice from the plants of the autumn. In one of the most solemn Shinto ceremonies of the year the Emperor, acting as the country's chief Shinto priest, ritually sows rice in the royal rice paddy on the grounds of the Imperial Palace.
The Great Food Offering —in which the Emperor spends the night with the Sun Goddess as a dinner guest—is something every emperor is required to do shortly after ascending to the throne. First recorded in A.D. 712, the ritual takes place at night because the Sun Goddess is in the sky during the day.
The rite follows a ritual bath, symbolizing purification, and takes place in two simple huts, made of unpealed logs and lit with oil lamps, erected on the Imperial Palace ground in Tokyo. The huts are believed to represent the original first huts where Jimmu Tenno communed with the Sun Goddess.
During the Great Food Offering, the Emperor absorbs some of the Sun Goddess spirit and thus "becomes a kind of living ancestor of the entire Japanese family." The pre-World War II belief that the Emperor was a living god is based on this ritual.
Murray Sayle wrote in the New Yorker, "I witnessed the most recent Great Food Offering....from my position behind a police barrier a hundred yards away. During my chilly vigil, all I saw was a figure in white silk—presumably the Emperor—flitting from one small building to another. It took perhaps one second in all."
No one but the Emperor has ever witnessed the ceremony. According to a press release from the Imperial Household Agency, "The new Emperor ... offers newly-harvested rice to the Imperial Ancestor [the Sun Goddess] and the deities of Heaven and Earth and then partakes of the rice himself, expresses gratitude to the Imperial Ancestor and these deities for peace and abundant harvests, and prays for the same on behalf of the country and people."
source : factsanddetails.com
A set of harvest festivals in November carried out at the imperial palace and shrines throughout the country:
. Niiname sai 新嘗祭
"Celebrations of the First Taste" .
November 23
. Inari 稲荷 Fox Deity, Rice Deity .
. Toyouke no Ookami 豊受大神
The Great Deity that gives Bountiful .
Deity of Rice and Food
. Akamai shinji 赤米神事 ritual of the red rice .
At Takuzutama Shrine 多久虫玉神社, Tsushima Island, Nagasaki
長崎県対馬市.
mikeden 御鐉殿(みけでん) "the sacred dining hall"
for the deities at Ise shrine.
quote
Higoto asayū ōmike sai
A celebration at the Grand Shrines of Ise (Ise Jingū) in which sacred food is offered twice daily, in the morning and evening, to Amaterasu Ōmikami and other deities.
Also referred to as the regular sacred offering (jōten mike), this celebration corresponds to the daily offering (Onikku) ceremony conducted at ordinary shrines. In response to a dream revelation from Amaterasu Ōmikami during Emperor Yūryaku's reign, Toyouke Ōmikami was moved from Tanba Province to Ise Shrine as the tutelary deity of foodstuffs (miketsu kami).
Based on this lineage, kami seats (shinza) for Amaterasu Ōmikami, Toyouke Ōmikami, and a "deity enshrined on a subordinate altar in the same honden" (aidono no kami) are built in the Outer Shrine's Sacred Dining Hall (Mikeden). The Mikeden has an ancient architectural style with "log storehouse" (ita azekura) wall construction and steps carved from a single piece of timber (kizami kizahashi).
This structure is also where members of the Watarai priestly clan have traditionally served in such roles as senior priests (negi) reciting the norito or as children who observe votive abstinence and serve in ritual services (monoimi).
With the Meiji Restoration, shinza were added to auxiliary sanctuaries (betsugū) and senior priests, junior priests (gonnegi), and shrine administrators (gūshō) began serving inside the Mikeden. Although "Meiji-Period Rules for Ritual Procedures at Jingū" (Jingū Meiji saishiki) did not designate this ceremony as a matsuri, the later "Regulations on Ritual Observances at Jingū" (Jingū saishirei) positioned it as a lesser festival (chūsai) and named it Higotoasayū ōmikesai.
Whereas other Ōmike ceremonies take place in front of the main sanctuary (shōden) building, this celebration is unique because the deity is "worshipped at a distance" (yōhai) from inside the Mikeden.
source : Nakanishi Masayuki, 2006, Kokugakuin
Shingu shinden 新宮神田 rice fields for the deities
at Ise shrine. 神田(しんでん=神殿)
They are 3 hectar large.
. Ise Grand Shrine (伊勢神宮 .
. shinden 神田 - saiden 斎田 "divine rice field" .
. Hoozuki ichi 鬼燈市 lampion flower market .
shiman rokusen nichi 四万六千日 46000 days
Why 46000 days, you might ask?
This is supposed to be the number of rice grains in one Japanese measure of rice, Japan being an old rice-growing nation and wasting even one grain of it was a big sin.
The koku, kokudaka (石/石高) is a Japanese unit of volume, equal to ten cubic shaku. In this definition, 3.5937 koku equal one cubic metre, i.e. 1 koku is approximately 278.3 litres. The koku was originally defined as a quantity of rice, historically defined as enough rice to feed one person for one year (one masu is enough rice to feed a person for one day).
A koku of rice weighs about 150 kilograms.
During the Edo period of Japanese history, each han (fiefdom) had an assessment of its wealth, and the koku was the unit of measurement.
© More in the WIKIPEDIA !
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Some vocabulary
chagayu 大和の茶がゆ rice gruel cooked with tea and
chahan 茶飯 / 大和茶飯 rice boiled with tea and soy beans
from Nara prefecture
daikon-meshi 大根飯 rice with radish
gekochter Reis mit geschnetzeltem Rettich
gohan no tomo ご飯の供 "friend of the cooked rice"
condiments and food you place on your rice bowl, for example furikake
. . . CLICK here for Photos !
gohan no tomo ご飯の友 "friend of cooked rice"
a spedial brand from Kumamoto. A kind of furikake, with various flavors.
shiso perilla, hijiki seaweed, spicy sesame, norigoma seaweed with sesame
御飯の友
gyohan 魚飯 "fish rice"
Special dish served for celebrations, especially along the Inland Sea and at Takehara. The rich owners of salt production fields served it to their visitors.
Various ingredients are finely shredded, the shrimp flavored with salt. The ingredients are served separately on a huge plate. Each visitor takes a bit of each on his bowl of rice, then plenty of dashi soup is added.
kama-meshi 釜飯 rice, meat, and vegetables boiled together in a small pot
Gericht, bei dem Reis mit den anderen Zutaten zusammen in einem kleinen Topf gedämpft wird
Reis und Beilagen im gleichen Topf gekocht
katemeshi かて めし (糅飯) rice mixed with vegetables, radish, seaweed or other ingredients to make it last longer in times of scarcity
gemischter Reis
kenmai 献米 rice offering
Reisopfer
. shinjin kyooshoku 神人共食
God and Man eating together .
shinsen 神饌 Shinto- Food offerings / Shinto-Speiseopfer
shinsenmai 神饌米 Reis als Speise-Opfergabe in Shinto-Zeremonien.
. . . CLICK here for Photos !
koge, o-koge, okoge, rice crust in the pot おこげ (御焦げ)
kogemeshi こげめしdishes with okoge
festgebackener Reis, angebrannter Reis am Topfboden
mochi もち (餅) pounded rice taffy
das Mochi; Reiskuchen
nuka ぬか (糠) rice bran
Reiskleie
ojiya, o-jiya おじや kind of rice gruel with miso base
The name comes from the sound of the slowly cooking broth, jiyajiya じやじや.
kigo for winter
dicke Reissuppe; (mit Miso oder Sojasoße gewürzt)
o-kayu, okayu, kayu 粥 rice gruel
Reissuppe; Reisgrütze
auch ojiya genannt.
(nicht identisch mit dem in Deutschland als REISBREI bekannten Gericht mit Zimt und Zucker)
. . . Chinowagayu, chinowa-gayu 茅の輪粥 rice porridge
chi no wa kayu, served on the last day of the sixth month.
kodaimai こだいまい 古代米 rice of old / my photo
rice from the time of the gods
genmai, gokoku mai
o-kowa, okowa おこわ (御強) "the honorable strong one"
mix of regular Japanese short grain rice and mochi-gome, sticky rice cooked with other ingredients.
kowameshi こわめし
Mochi-Klebreis mit roten Bohnen
Onigiri おにぎり rice balls
der Onigiri; Reiskloß, Reisball
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sakameshi (さかめし - 酒飯) "rice wine rice"
special fermented rice kooji used for brewing Sake. It was used by the poor of Edo boiled a bit to make it a Kowameshi 強飯 .
酒飯の掌にかかるみぞれ哉
sakameshi no tenohira ni kakaru mizore kana
my poor dinner
in the palm of my hand...
falling sleet
Tr. David Lanoue
sleet falls
on a palm holding
steamed rice for sake
Tr. Chris Drake
This hokku was written on 10/28 (Dec. 11) in 1803, when Issa was living in Edo. The hokku and the hokku following it in Issa's diary seem to be based on a visit to a sake brewery. Issa had just written a kasen renku sequence with the poet and rich merchant Seibi, so he could have gone with Seibi to visit a brewery. In any case, Issa is interested by the newly steamed rice that one of the brewers seems to be inspecting.
The rice used in making sake is first washed and steam-cooked (not boiled) and then cooled before it is mixed with the other ingredients. This specially steamed rice is still fairly hard on the outside and is not considered food or delicious. The brewer needs to test its feel, smell, color, body, and whether it's been cooked enough, but it's a dark winter day and there are only a few oil lamps inside for light, so he carries a handful of the rice outside the brewery door, where it's lighter and he can see better. The way the warm steam rises up from the rice through the cold sleet falling on it perhaps suggests the intensity of the brewer's stare and his obvious strong desire to steam the latest batch of rice inside just the right amount.
Chris Drake
The cut marker KANA is at the end of line 3.
. WKD : Kobayashi Issa 小林一茶 in Edo .
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sakurameshi (さくらめし) 桜飯、桜めし "cherryblossom rice"
boiled with sake and soy sauce
sakura gohan さくらご飯 "cherry blossom rice" Shizuoka
mit Sojasoße und Sake gekochter Reis
sekihan 赤飯(せきはん) "red rice"
cooked for celebrations
Reis für Feierlichkeiten, mit roten Bohnen, Reis mit roten Bohnen
Usually salt with black sesame (gomajio) is used to sprinkle over the rice, but in the town of Naruto, Tokushima, people use freshly ground white sesame with a lot of sugar. (The salt fields of Naruto provided people with cheap salt, so on a festive day, they wanted to eat something better, sweet sugar.
semai 施米 (せまい) alms of rice
kigo for late summer
Every year in the sixth lunar month, the Heian court officials would give offerings to the temples and poor begging monks of the capital, Kyoto. Often they also gave some salt.
Summer Ceremonies SAIJIKI
shiina 粃 unripe rice
Bezeichnung für taube Reiskörner, unreifer Reis; unreife Ähre, unreife Frucht
sutamina raisu スタミナライス stamina rice
a plate of rice, pork cutlet, cut cabbage and vegetables fried with sesame oil (Chinese style) and a fried egg on top of it all
From Nemuro town, Hokkaido 北海道根室
There are many dishes with a plate of rice and various topping, Western style. The influence of Western Food was quite strong in this part of Hokkaido.
panchi raisu パンチライス "ice with a punch"
(with sauted pork, some spagetti, a fried egg on a plate of rice)
esukaroppu エスカロップ escalop
takikomi gohan, takikomigohan たきこみご飯 ・ 炊き込みご飯
mixed rice since a number of ingredients are added in the rice.
source : http://japanesefood.about.com / Recipe
Reis gekocht mit weiteren Zutaten
. taue meshi 田植飯(たうえめし)rice eaten during rice planting
usually some nigiri for all the participants, eaten in a hurry to finish the work needed for the day.
tauezakana 田植肴(たうえざかな)side dishes for rice planting
usually a few slices of pickled radish takuan and plums (umeboshi).
kigo for mid-summer
togi-jiru, togijiru とぎじる(研ぎ汁)
water in which rice has been washed
Wasser, in dem Reis oder andere Nahrungsmittel gescheuert worden sind
yuzu gohan ゆず御飯 rice with yuzu citrons at temple Sanpo-ji, Kyoto
zakkoku mai, ざっこく(雑穀) rice mixed with various cereal grains like buckwheat, millet, whole grains and mixed seeds
(minderwertige) Geteidesorten
Getreidesorten außer Reis und Weizen
zoosui 雑炊 rice gruel, rice soup with ingredients like vegetables and chicken
Reissuppe mit Gemüse. #zosui
The great rice paddle in Miyajima 宮島しゃもじ
shamoji
. . . CLICK here for Photos !
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kiganmai 祈願米 "consecrated rice"
It is first placed in front of the deity in a Shinto shrine or a Buddhist temple and the priest performs purifying rites with his wand or chants sutras for purification. Later this rice is sold in the shops to bring happiness for the new year, help students pass the examinations and keep people healthy.
Many shrines in Japan perform these rites during the New Year festivities. Click on the photo to see some more.
shoofuku kigan mai 招福祈願米
consecrated rice to bring good luck
The rites were performed for example at Temple Saidai-Ji in Okayama in January 6, 2010.
peanuts are also consecrated in this way.
shoofuku kigan mame (kiganmame) 招福祈願豆
Beans are also consecrated for the Setsubun festivities on February 2/3.
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kome kona, kome no kona こめこな / 米の粉 rice flour
ground rice powder
The group "Food Action Nippon" is promoting the use of this, to increase the food self-sufficiency of Japan.
. . . Reference : FOOD ACTION NIPPON(フードアクションニッポン)
Flour is used for noodles, bread and cakes or mixed with wheat flour.
. . . CLICK here for Photos !
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observance kigo for the New Year
hatsu kashigi 初炊ぎ (はつかしぎ) first cooking (of rice)
kashigizome 炊ぎ初(かしぎぞめ)
takizome 炊初(たきぞめ), takizome 焚初(たきぞめ)
wakameshi 若飯(わかめし)first cooked rice
hatsu kamado 初竈 (はつかまど)
first use of the hearth (fire)
Firsts things in the New Year
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List of RICE PLANT KIGO
in the World Kigo Database
Fields, rice paddies (ta, hatake) Japan
God of the Rice Paddies (田の神 ta no kami) Japan
. . . . . fukidawara 蕗俵(ふきだわら)"butterbur barrels" as an offering to the God of the Fields
kometsuki 米搗き professional grain pounders
Nikkoo Goohan-Shiki 日光強飯式Gohanshiki.
Ceremony of eating large bowls of rice
Pounding Rice (mochi tsuki) Japan, Philippines
..... New Year's Rice Dumplings (toshi no mochi, kagamimochi, zoonimochi) and a few more
..... The Hare/Rabbit in the Moon
Raw fish, sashimi, sushi and .. rice balls (onigiri) Japan
..... Rice plants (ine) Japan. A list of kigo. New rice
(shinmai 新米 (しんまい))
Rice fields(tanbo, tanada) Japan. A list of kigo.
Rice cake offerings for the New Year (kagami mochi) Japan
Rice gruel (kayu) Japan. Porridge, congee in many kigo.
Rice wine (ricewine) sake, Japan Reiswein
Withered rice paddies (karita) Japan
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komebitsu 米びつ container to keep cooked rice for serving
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meshizaru 飯笊 (めしざる) basket for rice
..... meshikago 飯籠(めしかご)
Mostly of woven bamboo, which has some ability to keep the rice from getting bad in summer.
Before putting the rice in the basket, a towel is spread to prevent the rice grains from getting squeezed in the holes of the basket.
kigo for all summer
- quote
jikirou 食籠 jikiroo, jikiro
A lidded food container,
usually layered and lacquered with decorations of sunken gold *chinkin 沈金, carved lacquer *choushitsu 彫漆, mother-of-pearl inlay *raden 螺鈿, or metal leaf decoration, haku-e 箔絵, or sometimes of plain black lacquer, woven bamboo, or pottery. Round, quadrilateral hexagonal, octagonal and circular flower shapes are common.
Made in Yuan and Ming period China and in the Ryuukyuu 琉球 (now Okinawa prefecture), jikirou have been imported to Japan since the Kamakura period. They were later used as sweets containers at tea ceremonies.
A common type is the juubako 重箱 (tiered food box) usually covered with *makie 蒔絵 and consisting of two, three, five or more tiers to store cooked rice, stewed dished, fish, or raw vegetables separately. In the Edo period juubako were common at picnics, and used with sagejuu 提重 (a picnic box holding various food and beverage containers in a light and compact form). The upper classes had highly decorated lacquer boxes while the lower classes had plain wood or unadorned lacquered grounds.
- source : Jaanus
. kago 籠 / 篭 / かご basket, baskets of all kinds .
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ohachi-ire 飯櫃入 (おはちいれ) container to keep the rice warm
(word used in Kanto)
hitsuire 櫃入れ(ひついれ)(word used in Kansai)
ohachibuton 飯櫃蒲団(おはちぶとん)quilt to cover it
ohachifugo 飯櫃畚(おはちふご)straw mat to cover it
A container made from straw with a lid. The rice containder with the cooked rice (komebitsu) was put it here to keep the rice warm for the next meal.
kigo for all winter
飯櫃入渋光りとも煤光りとも
ohachi-ire shibuhikari to mo susuhikari to mo
warmer for cooked rice -
shines of incrustations
shines of soot
Takahama Kyoshi 高浜虚子
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Dishes with mostly rice
Bibimba, Korean rice dish
Koreanisches Reisgericht
Chaahan, fried rice
gebratener Reis, chinesische Art
Chazuke
Schale Reis mit Beilagen und grünem Tee übergossen
Chikin raisu, chicken rice
Huhn auf Reis
Donburi
Schale mit gekochtem Reis und Beilagen
Doria
Reiseintopf mit Fisch oder Hühnerfleisch
Italian food イタリアン料理 Spaghetti, Pizza, Pasta, Doria, Pesto
Gomoku gohan (kayaku gohan)
Reis mit aufgeletem Gemüse und Fischstücken
Hayashi raisu
Haschee auf Reis
Karee raisu, curry rice
Curryreis
Kuppa, Korean rice soup
Koreanische Reissuppe
Makunouchi bentoo
Lunchpaket „zwischen den Akten“
Meshi, gohan, white cooked rice
Weißer Reis
Nattokakegohan
Reis mit fermentierten Natto-Bohnen
Ochazuke
Schale Reis mit grünem Tee übergossen
Ohagi
Mochireis-Klößchen, mit Anko bedeckt
Okayu, kayu, simple rice soup
Einfache Reissuppe
Okowa
Mochi-Klebreis mit roten Bohnen
Ojiya, thick rice soup
Dicke Reissuppe
Omuraisu, omlet with rice
Omelett mit Reis
Onigiri
Reiskloß, Reisball
Pirafu
Pilaf, gebratener Reis
Takikomigohan, rice cooked with further ingredients
Reis gekocht mit weiteren Zutaten
Tamagokakegohan, rice with a raw egg
„Reis mit rohem Ei“
Zoosui, rice soup with other ingredients
Reissuppe mit weiteren Zutaten
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cooking rice in Japan
はじめちょろちょろなかぱっぱ 赤子泣いても蓋とるな
hajime choro-choro, naka pappa,
akago naitemo futa toru na
First use low heat, then turn it up in the middle
and never take off the lid even if your baby cries.
Anfangs choro-choro, langsam anheizen bis es Blasen gibt und man das Blubbern hört, dann kräftig weiterkochen, bis das Wasser papp-pa zischt.
Und auf keinen Fall den Deckel abheben, selbst wenn die Kinder vor Hunger weinen.
choro
The first slow heat gives the grains time to soak up water choro-choro. When they are full of water they can be cooked much faster papp-pa. And after cooking, keep it standing for a while (even if the children are hungry).
Auch die Reihenfolge in der Familie beim Reisessen war festgelegt.
Even the order of eating rice in the family was given.
First the children.
Then the menfolk, starting with the eldest.
Next the mother-in-law and other in-law family members.
Finally the daughter in law.
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梅雨湿りカレーライスを食べにけり
tsuyu shimeri karee raisu o tabe ni keri
humid rainy season ...
I go out to eat some
curry rice
Wakimoto Maki 脇本 眞樹(塾長)
月曜日, 6月 29, 2009
http://333751044.blogspot.com/2009/06/blog-post_3891.html
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kinako musubi "きな粉むすび" rice balls with bean flour
似合はしや豆の粉飯に桜狩り
niawashi ya mame no ko meshi ni sakura-gari
so fitting -
bean-flour rice balls
while blossom hunting
Tr. Barnhill
Written in 1690 元禄3年
While visiting Iga Ueno.
mame no ko meshi is cooked rice sprinkled with kinako bean powder (kinako meshi きな粉飯), which can be formed to musubi balls. This is simple but nurrishing food for the very poor.
sakura-gari is an expression referring to the elegant cherry blossom parties of the court of the Heian period. The normal word would be hanami.
Here Basho contrasts the simple food with a free enjoyment of blossoms, just right for the haikai friends in Ueno.
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seri gohan 芹の飯 cooked rice with dropwort
我がためか鶴食み残す芹の飯
waga tame ka tsuru hami-nokosu seri no meshi
just for me -
the crane left over some
rice with dropwort
A disciple from Iga brought this dish to his master.
Ishikawa Senten 石川山店
dates unknown.
He was the younger brother of Ishikawa Hokkon 北鯤.
One of his hokku is in Sarumino.
1683. Basho is reminded of a a line in the poem by the Chinese poet Du Fu (Tu Fu), imagining the rice gruel at a shop in Seidei town. He is also comparing his disciple Senten to a crane, which likes dropwort very much.
Senten spared some of his own rice and gave it to him.
飯には煮る青泥坊底の芹
meshi ni wa niru Seidei bootei no seri
For cooking rice
dropwort picked at the embankment
of Seidei pond are best.
Seidei 青泥 was a town near the capital of Cho-an 長安, China.
is it for me
the crane leaves rice with parsley
for me to eat
Tr. Reichhold
MORE
Hokku about food and rice dishes by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .
. Japanese parcely 芹 seri, dropwort .
Oenanthe javanica
kigo for spring
愛汝玉山草堂靜,高秋爽氣相鮮新。
有時自發鐘磬響,落日更見漁樵人。
盤剝白鴉谷口栗,飯煮青泥坊底芹。
何為西莊王給事,柴門空閉鎖松筠。
Poem by Du Fu.
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NEXT
Types of Japanese Rice .. 米 kome, mai
. WASHOKU
Favorite Rice Dishes from Edo .
My photos with RICE !
Traditional Folk Toys : Rice and Rice straw dolls
"Planting rice" Ohno Bakufu (1888-1976)
source : facebook
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. Fertility rites - praying for a good harvest .
WASHOKU : INGREDIENTS
For more words with RICE as food, check the main
WASHOKU ... Japanese Food SAIJIKI
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