Showing posts with label methods. Show all posts
Showing posts with label methods. Show all posts

8/11/2008

Kanroni

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Simmered fish (kanroni)

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


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Explanation


Kanroni, kanro-ni かんろに (甘露煮)
"sweet dew simmering"

sweet dew boil

small fish like ayu, haze or funa are first simmered until they are almost done. Next they are simmered in a mix of soy sauce, mirin or mizuame syrup until they have a fine shine and the bones are soft enough to be eaten.

. . . CLICK here for Photos !


The word is also used for a kind of fruit candy for chestnuts, figs, kumquats or other fruit in clear syrup.

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kanrozuke 甘露漬 甘露漬け sweet preserved fruit or other food

kazunoko can be preserved with soy sauce, kooji or sake for the New Year.


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Worldwide use

süßeingekochter Essen
Kochen mit Zucker und Mirin

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Things found on the way



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HAIKU


甘露煮や寒鮒の金なほのこり   
kanro-ni ya kanbuna no kin nao nokori     

sweetly simmered ...  
the gold of the crucian carp
still remains


Kato Shunson (Katoo Shunson) 加藤楸邨


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Related words

***** Tsukudani


***** WASHOKU : COOKING METHODS

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Kushiage Kushikatsu

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Deep-fried food on skewers (kushiage, kushi-age)

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


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Explanation

kushiage, kushi-age くしあげ (串揚げ)
deep-fried food pieces on bamboo sticks


CLICK for more photos


kushikatsu 串カツ pork meat on skewers

This is a kind of kebab (kebob) food or satee preparation. The ingredients are cut into bite-size, put on a bamboo skewer, sometimes dipped in batter before frying in hot oil.

You can order it ready-made, or watch the cook do your order from the counter or have a deep-fry set on your table and fry the pieces yourself, while you enjoy a beer with your friends.

Vegetables, meat and seafood are used, the imagiation is free to combine.

A special sauce (tare) is usually served for dipping. Favorites are tonkatsu soosu (トンカツソース) cutlet sauce and Worcester sauce. Famous speciality restaurants have sauces of their own tradition.

Kushiage is a favorite of the Kansai area, especially Osaka.
See DARUMA LINK below.


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Some kushi-age dishes


ebi no shisomaki 海老の紫蘇巻き
shrimp wrapped with peril leaves
. . . CLICK here for Photos !

gyuuniku no chiizu hasami 牛肉のチーズはさみ
cheese sandwiched in beef

mitsuba no kisu fish maki 三つ葉のキス巻き
honewort wrapped with sand borer
. . . CLICK here for Photos !

nasu no shooga fuumi minchizume ナスのしょうが風味ミンチづめ
eggplant flavored with ginger, stuffed with minced meat

shiitake no ebi surimizumeしいたけのエビすり身づめ
shiitake mushrooms stuffed with minced shrimp

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


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Kushikatsu Daruma ... 串カツ『だるま』
Restaurant in Osaka. Kushiyaki Food

Details about kushikatsu are here !


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HAIKU




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Related words

***** Osaka no kuidaoreEat until you are broke and drop down


***** WASHOKU : COOKING METHODS

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8/09/2008

Ibusu smoking

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Smoking (ibusu)

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


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Explanation

iburi, ibusu 燻す (いぶす) smoking
with wooden chips, often cherry wood.

kunsei 薫製 (くんせい) smoked food
kunsei no ryoori 薫製の材料
. . . CLICK here for Photos !


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iburidoofu いぶり豆腐 smoked tofu 燻り豆腐
岐阜県郡上市大和町栗巣1670-1 from Gifu
is very hard and has a yellow outside. smoked with cherry tree chips.

In the village of Yamato in Gujo, Gifu prefecture, tofu was a special treat for festivals and celebrations and a precious source of protein.
Many families produced it in wooden boxes for 12 pieces at a time. The tofu was pressed in these boxes with heavy stones and became quite firm and strong. It was then smoked in special cupboards with various vents for regulating the smoke and humidity of the oven.

母袋工房 (もたいこうぼう) Motai Kooboo
toofu no kunsei 豆腐の燻製 smoked tofu

The production started in the Kamakure period, others say from the Heike refugees. There is a Kamakura Kaido in the area of Motai 母袋地区. People could use it as a travel proviant, because it kept well on the long mountain crossing roads.
source :  母袋工房 Motai Kobo


Now it is still produced as a proud relic of the village food culture.
You can put it in zooni soup, on crackers as entree or fried like tempura and many other ways to eat it.
It can be kept for more than 30 days after producing it.

Tofu, toofu, dofu, doofu 豆腐
Soy bean curd and its preparations



iburidoofu is also prepared in Iwate and Nagano.
from Nagano. click for more

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iburi gakko, iburigakko いぶりがっこ smoked radish pickles
from Akita, Yokote town
Around october, farmers dried many radishes over the daily cooking hearth in the kitchen. Or they are smoked with cherry wood chips in special rooms for about one week, since daikon can not be dried outside in the freezing air. The dried and smoked radishes were then pickled with salt, zarame raw suger and rice bran for two to three months, before they were ready. Some families put chili or benibana leaves to the mix. Some even use cooked genmai brown rice for the mix.
gakko is the local dialect for pickled food.
. . . CLICK here for Photos !


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iburijio, iburi shio 燻り塩
salt smoked with cherry chips
The sea salt comes from Oga peninsular in Akita.
. . . CLICK here for Photos !

quote
The resulting sea salt is rich in minerals - magnesium, calcium and potassium, thus its flavor is complex and round. Iburi-Jio Cherry is perfect as condiment to accompany such traditional Japanese fare as tempura, sashimi and grilled seafood, chicken and meat dishes. Adding it to soups, braised or simmered dishes both in Japanese and Western preparations requiring salt surely adds unique flavor to those dishes. American style barbecue meat preparations are ideal for using Iburi-Jio Cherry.
Iburi-Jio Cherry is a relatively new product. Its production began in 2002 inspired by the Akita Prefecture's famed iburi-gakko, a smoked and pickled daikon radish.

The Iburi smoking technique has been an important method for preserving the local crop of daikon radishes for consumption during the long, cold winters of the region. Traditionally the locals have hung as many daikondaikon is then pickled in salt and rice bran mixture to complete the preservation process. radishes as possible from the ceiling above the hearth in each home. After weeks of exposure to the smoke, the wonderfully aromatic

To produce Iburi-Jio Cherry the salt is smoked with roasting pure cherry wood, with neither additives nor chemical treatments of any kind applied to the salt. The excellent flavor of the sea salt only acquires its fragrant smoky flavor and aroma only from the cherry wood.
source : The Meadow, 2008


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Worldwide use


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Things found on the way



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HAIKU


iburizumi いぶり炭(いぶりずみ)smoked ashes
kigo for all winter



CLICK for more photos

如月やいぶりがつこの噛み応へ
kisaragi ya iburigakkoo no kamigotae

it's february -
the great crunchiness
of smoked radish pickles

Toyama Izuko 冨山いづこ


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船たでる火のいぶりけり流れ海苔 
fune tateru hi no iburikeri nargare nori

Tanaka Kootaroo, Tanaka Kotaro 田中貢太郎 (1880―1941)


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Related words

***** WASHOKU : COOKING METHODS

WASHOKU : Regional Japanese Dishes


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8/06/2008

Hitashi

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Quickly boiled vegetables (ohitashi お浸し)

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


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Explanation

Ohitashi, o-hitashi is a preparation of quickly boiling vegetables, most often spinach leaves
and add soy sauce and other flavors.
Sometimes the vegetables are left soaking in cold water over night.

Leaves of mustard greens, kale, yaakon ヤーコンの葉 and others are also prepared in this way.
The boiling is very short, sometimes just two minutes.

The verb HITASU 浸す (ひたす) means soaking or steeping.

. . . CLICK here for Photos !


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Sansai 山菜  Mountain vegetables are often prepared as ohitashi.

. . . . . Including
Kogomi こごみ kind of fern
Nobiru のびる (野蒜) wild rocambole
Ooba giboshi おおばぎぼうし (大葉擬宝珠) Hosta


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quote
Spinach Ohitashi

What you need:

A pound of fresh spinach, well cleaned. Young spinach is preferable.
2 tbsp of soy sauce (if desired)
2 tbsp of water (if desired)
Sesame seeds or other condiments to taste

Bring some water to a boil. Hold the bunch of spinach by the leaves, and dunk it the stemmy end into the boiling water. Hold it there for about half a minute, then push the spinach all the way into the water. Boil it until the stems soften, but not until the spinach turns into mush; about 2 minutes.

Drain the spinach and rinse with cold water until it's cool enough to handle. Squeeze the spinach into an orange-sized ball, then squeeze some more to get all the water you can out of it. Put the ball into a bowl, mix the water and soy sauce, and pour that over the spinach ball. Let the foliage sit for 10 or so minutes. Then squeeze out the excess moisture, gently pull the ball apart, and find four large, wide leaves. Set these aside; you'll use them as wrappers.

Separate the spinach well enough that you can line up the leaves. Put down one of the large leaves you separated out and spread the leafy part out. Put down the other one on top of the first with the stem pointing in the opposite direction, so it's on top of the first one's leaf, and spread out its leaf similarly. Now lay out the rest of the spinach leaves on top of the first two, but don't spread out the leaves; instead, make a kind of log shape the length of the spinach leaves. Have some stems on one side and some stems on the other. When you've got them all in place squeeze them together, then roll them in the first two leaves. Set out the other two leaves you set aside, unfolding them on top of the log, stems pointing in opposite directions, then roll the log up so it has another layer of leaf wrapper.

Now take a very sharp, nonserrated knife - a sushi knife works for me - and cut this into cylinders about an inch long. Set these upright and sprinkle with sesame seeds or serve with any other condiment you like.

source :  Kim McFarland


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Watercresson, kureson クレソン

Watercress is one of the edible plants from Europe that found a home in Japan, flourishing in the wild after its introduction in the late 1870s. Originally called oranda garashi (Dutch mustard), now the peppery perennial is generally called kureson (from the French cresson).

Kureson no o-hitashi
This has been translated as "soused greens" — meaning greens that are plunged or immersed in a liquid. Traditionally the greens are spinach, and the liquid is dashi-flavored with a bit of mirin and usukuchi shoyu, but there are variations on the theme. Here we keep the flavoring simple and just replace the greens with blanched kureson. When doubling or tripling the recipe, you will only need to increase by half the liquid portions since the dish is not meant to be soupy.

1 bunch kureson
1 cup dashi
1 teaspoon mirin
3 teaspoons usukuchi shoyu
pinch salt
hana katsuo

1) Wash the kureson and blanch it by plunging it in lightly salted boiling water and immediately removing it to ice water.

2) Drain, cut the kureson into 5-cm lengths and gently squeeze out excess water.

3) In a medium bowl combine the dashi, shoyu and the greens. Toss well and add a pinch of salt if necessary.

4) Serve garnished with hana katsuo or any other finely shaved kezuri bushi like ito kezuri katsuo. May be made in advance. Serve well-chilled.

Japan Times 2002 : Rick laPointe


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HAIKU



やさしさに返すおひたし卵焼き  
yasashisa ni kaesu ohitashi tamago yaki     

Senryu by Matsuoka Mizue 松岡瑞枝


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Related words

***** WASHOKU : COOKING METHODS

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Fukusa Mitsuba

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Fukusa (fukusa ふくさ)

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


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Explanation


Fukusa 袱紗 is the name of a small square silk crape wrapper cloth made of two sheets, used in the tea ceremony to put utensils on it or gently wipe them with it. It is also used to wrap money presents for ceremonies. Sometimes the family crest is embroidered into one corner.
For men, the color is often purple, for women red.
Sometimes called "small furoshiki wrapper".

CLICK for more photos


In cooking, the word FUKUSA  ふくさ indicates something where two things are put together or blended together like the two sides of a fukusa cloth (futatsu o awaseru).



source : facebook

Furoshiki 風呂敷 - Cotton Wrapper Cloth
and Daruma


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dashibukusa 出帛紗(だしぶくさ)Fukusa for Tea Ceremony



cotton indigo cloth with a kitsune applique.
Even though it is cotton, I think it was someone's specially handmade dashibukusa and not a fukusa, but the size is similar and the stitching is folded.

- shared by Marc Anthony - facebook 2014


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fukusa miso, fukusamiso 袱紗味噌 (ふくさみそ) :
a blend of two types of miso paste, also called awasemiso (合わせ味噌 (あわせみそ). Light and dark paste is often blended for a special taste effect.

CLICK for more photos

MORE
Miso paste


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fukusa sushi, fukusazushi 袱紗寿司 (ふくさずし):
"silk-square sushi"
A kind of sushi where the ingredients with the cooked rice are wrapped into a thinly cooked square Japanese omelete. The square package is then wrapped with two stripes of konbu seaweed and mitsuba honewort.
In this case the naming bings out the soft touch of the food.

CLICK for more photos

MORE
Sushi


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mitsuba 三葉, 三つ葉 (みつば)
"Three leaves" honewort

Dreiblätterkraut
Cryptotaenia japonica

A leafy vegetable with three leaves on each stalk, hence the name. The tender stalks are usually used for cooking. The leaves can also be chopped up and added to the daily miso soup.

mitsuba belongs to the family of dropwort, Japanese parseley 芹 (せり). It has been used in Japanese cooking since olden times. According to the way it is grown, ther are two main types.
It contains a lot of vitamin A and C.
The leaves do not keep well and should be kept in the refrigerator to use soon.
They are used as flavor for soups and donburi. They should never be heated but are added after the meal is cooked.

ne mitsuba 根三つ葉 ねみつば "root mitsuba"
They are sometimes grown whith the roots and most of the plant covered with earth, so that direct sunlight does not get to the plant and keeps the stalks white.
The roots can be eaten in kinpira.

Kinpira goboo きんぴらごぼう is a common dish. Carrots and burdock are stir-fried with salt and sugar.

ito mitsuba 糸三つ葉 いとみつば "thread mitsuba"
They grow in close lumps and the stalks are very long. Often they are grown in water and can be harvested all year long.




musubi mitsuba 結び三つ葉 mitsuba with folded stems
Two stems are blanched in hot water, then they are rolled and folded. This preparation is used for soups and chawan mushi.



. . . . . By the way

Mitsuba Aoi 三つ葉葵 is the hollyhock crest of the Tokugawa clan.

CLICK for more photos


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HAIKU




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Related words

***** Raw Fish : Sushi, sashimi, sushi and .. rice balls (onigiri)

***** Tea Ceremony SAIJIKI

***** WASHOKU : INGREDIENTS

***** WASHOKU : COOKING METHODS

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8/04/2008

Denbu Oboro Soboro

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Shredded fish preparations (denbu)

***** Location: Japan
***** Season: Various
***** Category: Humanity


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Explanation

DENBU 田麩
A preparation of boiled and then mashed fish, flavored with sugar, soy sauce and mirin. For consumption, this mix is added to sushi or norimaki sushi.
. . . CLICK here for Photos !

CLICK for more english information
If the fish is colored with food red (shokubeni しょくべに【食紅】), the dish is called "cherry blossom denbu", sakura denbu さくらでんぶ. Sakura denbu gives a nice color to the sushi.
It is even sold at amazon.com : Sakura Denbu - Ground Seasoned Codfish


Tai sea bream and tara cod are used most often.

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tara denbu 鱈田夫(たらでんぶ, 鱈田麩) with cod fish
kigo for spring

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Oboro おぼろ (朧)

This word comes from thin clouds and mist
Spring haziness, Spring mistiness , haze, hazy : oboro 朧
kigo for spring

For food, we have oboro of fish (see above the denbu), oboro of konbu seaweed, oborodoofu of tofu and others.

White fish and small shrimp are first boiled and then mashed and flavored.
These preparations are also sold online.

ara oboro 粗おぼろ roughly prepared oboro

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oboro konbu おぼろ昆布
shredded konbu kelp seaweed

CLICK for more photos

High-quality konbu are softened in vinegar and then shredded into very thin pieces.
They can be eaten in sumashi soup or used for aemono dressing, placed into onigiri rice balls or eaten like this with a bit of additional flavored vinegar or sanbaizu vinegar.

Most oboro come from Tsuruga 敦賀, Fukui. There was even an old road connectiong Tsuruga with Kyoto to transport the freshly shredded oboro konbu (oboro kaidoo おぼろ街道).
The oboro must be shredded by hand, which is quite a delicate job.
Tesuki Oboro Konbu (hand-sliced tangle seaweed) is produced after dampening it with vinegar and soften it.Today, 85% of the Japanese hand-sliced silk-like tangle kombu is produced in Tsuruga.
This tradition dates back to the Kitamaebune ships, which brought dried konbu from Hokkaido.
http://www.fukui-c.ed.jp/~cdb/shoku/konbu/index.html

In Osaka, they are placed on kakeudon noodle soup or prepared into a thin soup with additional soy sauce and salt.

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oborodofu, oborodoofu おぼろ豆腐
oboro-style tofu


This is a handmade preparation, where the tofu is preserved just before it gets really hard. It is scooped out by hand in special cups.
Normal tofu is then skimmed into special wooden molds and pressured with a weight to get rid of some water.

oboro is also called kumidoofu くみ豆腐. It can be served in special cups or baskets.
It is very soft and has a slightly sweet natural flavor.
. . . CLICK here for kumidofu Photos !







Readymade preparations of Oborodofu soup are also available.



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Seasoned meat or fish mince(soboro そぼろ)

CLICK for more soboro photosMinced meat or mashed fish is flavored with rice wine, soy sauce, sugar and other spices like ginger juice. While boiling the water content of the mash can be reduced. This kind of preparation with fish is also called oboro, see above.

Oboro is a favorite on o-bento lunchboxes or a simple rice dish.

buta sorobo, minced pork meat
niku soboro, minced flavored meat 肉そぼろ
sake soboro, finely shredded sake salmon
tamago soboro, crumbled egg
tori sorobo, minced chicken 鶏そぼろ

sanshoku soboro bento 三色そぼろ弁当 with three differently colored soboro preparations

soboro don (soboro donburi) bowl of rice with some soboro as topping

RP for chicken

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HAIKU


大山のおぼろ豆腐や若楓
Ooyama no oboro doofu ya waka kaede

this famous oboro tofu
at Mount Oyama ...
young maple leaves


Yano Fumiko 谷野文子
Tr. Gabi Greve

Oyama is a mountain with a famous temple near Odawara. I have been there myself and eaten the famous tofu in the local tea house on the way, surrounded by the green leaves. It is a phantastic atmosphere, and again, in autumn, when the leaves are red, it is a good time to come again.
Gabi
wakakaede

Oyama and the famous Fudo Temple

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Related words

***** Codfish tara denbu and other cod fish food

***** Soups

***** WASHOKU : COOKING METHODS

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8/01/2008

Aemono Dressing

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Dressing (aemono)

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


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Explanation

traditional Japanese dressings, ae-mono, aemono
あえ物、和え物 (あえもの)
aeru あえる, to make a dressing 和える/ 韲える

Mixing two or more ingredients to achieve a special new flavor. Vegetables, meat, fish or seafood can be used.

Japanese dressing, aegoromo あえ衣
The dressing is rather delicate and should be added just before serving.

. . . CLICK here for Photos !


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Some varieties of Japanese dressing

bainiku-ae, bainikuae , 梅肉あえ ばいにくあえ
with mashed dried plums (umeboshi)
. . . CLICK here for Photos !


goma-ae, gomaae ごまあえ sesame-based dressing
also called: goma-yogoshi
..... goma-shooyu-ae, with sesame and soy sauce
mit Sesam
. . . CLICK here for Photos !


fuki-miso, fuki no to with miso paste
kigo for early spring

karashi-su-ae, with mustard and vinegar


kinome-ae, with buds of trees and sanshoo pepper
Japanese pepper, "Mountain pepper"
kigo for all spring


kurumi-ae, kurumiae くるみあえ dressing with walnut sauce
. . . CLICK here for Photos !
mit Walnussauce


miso-ae,misoae みそあえ miso-based dressing
..... sumiso-ae, misopaste and vinegar dressing
(with saikyo miso paste)
..... karashi sumiso, with mustard and miso paste
. . . CLICK here for Photos !


mizore-ae, with grated radish


nuta-ae, nutaae ぬたあえ (饅和え/饅韲え)
nuta namasu ぬたなます
salad seasoned with vinegar and miso
dressing with vinegared miso. for vegetables, fish and seafood.
. . . CLICK here for Photos !


piinattsu-ae, with peanuts


shira-ae, shiraae しらあえ tofu-based dressing
. . . CLICK here for Photos !


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teppooae, teppoo-ae 鉄砲和え "gun dressing"
vinegar, white miso and hot pepper are mixed.
Because the leek is hollow like a gun and the mustard goes straight to your nose, it is called "gun dressing".

. WASHOKU
Seta shijimi no teppoo-ae 瀬田しじみの鉄砲和え

Shiga prefecture

. WASHOKU
teppoo yaki, teppooyaki, teppoyaki 鉄砲焼き "hot gun grilling"

Fish or meat is wrapped in a sauce of red hot pepper vinegar miso paste and grilled.




. Fugu blowfish, "gun fish" ...
teppoo, (鉄砲) meaning rifle or gun
 


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udo-ae, udo roots with white miso dressing
kigo for late spring


wakame-ae, wakame seaweed with vinegar-miso
kigo for all spring


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External LINK
Aegoromo (traditional Japanese dresssings)Recipes


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Worldwide use

Salat anmachen
Japanisches Dressing


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Things found on the way



su no mono, vinegared dish 酢の物
often served as kuchinaoshi, a palate cleanser.

den schlechten Nachgeschmack beseitigen

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HAIKU




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Related words

***** Namasu dressing 膾 , 鱠, なます

***** WASHOKU : COOKING METHODS

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