Ninniku Garlic

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Garlic (ninniku)

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

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Explanation

ninniku 蒜 (にんにく（ニンニク）) garlic
..... 葫（にんにく）. goro ころ【葫蘆／胡蘆】
..... hiru ひる【蒜／葫】
ooninniku, oo-ninniku 大蒜（おおにんにく） "big garlic"
. . . CLICK here for Photos !
Allium sativum.
kigo for mid-spring


nobiru no hana 野蒜の花 (のびるのはな )
blossoms of the wild garlic
kigo for early summer


ninniku no hana 蒜の花 ( にんにくのはな)
blossoms of the garlic
kigo for late summer


Knoblauch



Varieties with less strong smell are grown in Japan.

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quote
Allium sativum L., commonly known as garlic,
is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, and chive. Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.

Single clove garlic (also called Pearl garlic or Solo garlic) also exists -- it originates in the Yunnan province of China. The cloves are used as seed, for consumption (raw or cooked), and for medicinal purposes. The leaves, stems (scape), and flowers (bulbils) on the head (spathe) are also edible and are most often consumed while immature and still tender.

Garlic is easy to grow and can be grown year-round in mild climates.
Garlic is widely used around the world for its pungent flavor as a seasoning or condiment.
Oils are often flavored with garlic cloves.
Immature scapes are tender and edible. They are also known as "garlic spears," "stems," or "tops." Scapes generally have a milder taste than cloves. They are often used in stir frying or prepared like asparagus. Garlic leaves are a popular vegetable in many parts of Asia. The leaves are cut, cleaned, and then stir-fried with eggs, meat, or vegetables.
Mixing garlic with eggs and olive oil produces aioli. Garlic, oil, and a chunky base produce skordalia. Blending garlic, almond, oil, and soaked bread produces ajoblanco.

About 1/4 teaspoon of dried powdered garlic is equivalent to one fresh clove.

Galen eulogizes it as the "rustic's theriac" (cure-all).
Garlic is claimed to help prevent heart disease (including atherosclerosis, high cholesterol, and high blood pressure) and cancer.
Garlic is also alleged to help regulate blood sugar levels.
In modern naturopathy, garlic is used as a treatment for intestinal worms and other intestinal parasites, both orally and as an anal suppository. Garlic cloves are used as a remedy for infections (especially chest problems), digestive disorders, and fungal infections such as thrush.

Garlic is known for causing halitosis as well as causing sweat to have a pungent 'garlicy' smell which is caused by Allyl methyl sulfide (AMS).
When crushed, Allium sativum yields allicin, a powerful antibiotic and antifungal compound (phytoncide). A large number of sulfur compounds contribute to the smell and taste of garlic.

In the account of Korea's establishment as a nation, gods were said to have given mortal women with bear and tiger temperaments an immortal's black garlic before mating with them. This is a genetically unique six-clove garlic that was to have given the women supernatural powers and immortality. This garlic is still cultivated in a few mountain areas today.

Garlic has been regarded as a force for both good and evil.
In Taoism mythology, six-clove black garlic is used as part of the process of modifying a Taoist's genetics. It supposedly endows the users immortality by intensifying their vital energy or "chi."

The association of garlic to evil spirits may be based on the antibacterial, antiparasitic value of garlic, which could prevent infections that lead to delusions and other related mental illness symptoms.

In both Hinduism and Jainism, garlic is considered to stimulate and warm the body and to increase one's desires. Hindus generally avoid using garlic and the related onion in the preparation of foods for religious festivities and events. Followers of the Jain religion avoid eating garlic and onion on a daily basis.

In connection with the odor associated with garlic, Islam views eating garlic and subsequently going to the mosque as inappropriate. "Whoever has eaten (garlic) should not approach our mosque," indicated Muhammad.
It should be made clear that the logical reason for this injunction is the pungent scent or odour exuded by garlic which could be uncomfortable with.
©　More in the WIKIPEDIA !

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Garlic in Japan

In Aomori there is a "Garlic Market" at the shrine Kishinja
鬼神社 ninniku ichi "ニンニク市" in Hirosaki town
. . . CLICK here for Photos of the shrine!



"Garlic festival" ninniku matsuri ニンニク祭り
at the shrine Ichi no Yasaka jinja 一ノ矢八坂神社 in Tochigi.
From June 6 to June 14.
Lately only on the 7th of this month.
. . . CLICK here for Photos of the shrine !
for the deity Gozuu Tennoo 午頭天王.

This deity can ward off evil and disease and during the festival garlic is distributed among the visitors. The deity brought garlic with him from Korea, together with knowledge about iron melting, casting metal, planting forests and making herbal medicine.
During the Tenmei-famine in the Edo period garlic kept the villagers alive and the daimyo of the domain, Hotta Tajima 堀田対馬守 allowed this festival to be held. They also sold "Garlic talismans" ninniku omamori ニンニクお守り .

Apart from garlic, trees and plants are sold at the open market.
. . . CLICK here for Photos !



WASHOKU : 葷酒山門（くんしゅさんもん）kunshu sanmon
Temple Gate, no garlic or liquor beyond this point!



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The following items are NOT kigo for haiku.


Garlic smells stronger if more of its surface is exposed to air. Therefore there are cooking methods to improve the smell.
You can also just scrab the edges of your salad bowl with a freshly cut garlic clove to get the smell on the dish, but not on the food. So you can enjoy the garlic aroma but your breath is fine after eating.


press to squeeze garlic cloves にんにくしぼり
ninniku shibori

oroshi ninniku おろしにんにく grated garlic



ninniku no tataki にんにく　たたく
Hitting the garlic clove with the back of the knife to squeeze it.

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ガーリック（にんにく）料理
Garlic Dishes
Kochen mit Knoblauch





薩摩 醗酵黒にんにく卵黄
Kumamoto

Garlic with Egg Yolk
The women of Satsuma prepared garlic cloves with eggyolk into pills (ninnikudama にんにく玉) which the samurai could take on their long walk to Edo, which took as much as 40 days for the 1.700 kilometers. So it was tough walking of 30 kilometers every day and you had to stay healthy.
The first trip of a daimyo from Satsuma in 1607 was made by 1.180 retainers ... ! and later even 2000 people walked along with the Lord.
Sometimes the garlic was fermented before making the pills until it was all black and thus had even more power than white garlic.


Until today, this mix is used as medicine by many.

Mixed with the yolk of eggs from "black chicken" ukkokei 黒鶏 it is even better.
The calcium of the egg shells is also included in the medicine.



Aomori Ninniku 青森ニンニク Garlic from Aomori
. . . CLICK here for Photos !





Yoshino gaarikku 吉野ガーリック giant garlic from Yoshinogari 吉野ヶ里
Saga, Kyushu


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gyooja ninniku 行者大蒜（ギョウジャニンニク )
"garlic for mountain ascetics"
wild onion, Ainu onion, Ainu negi
Allium victorialis L. subsp. platyphyllum.
Washoku : Hokkaido and the Ainu garlic



gyoojana 行者菜 Gyojana,
"green chives for mountain ascetics"
This is a new crossbreed between the garlic and a kind of Chinese chives (nira). It can be grown on fields in shorter time and freshly harvested throughout the year. It is a new cash crop of Yamagata prefecture and the area around the Three Holy Mountains of Deva. It is used like nira Chinese chives.

It is one of the results of the

daikon samitto 大根サミット Radish Summit Daikon Sumit
in 2005, where members of Nagai Town and Utsunomiya University started to work together to introduce new vegetables (shin yasai 新野菜 ). Since 2006 it has been planted by 7 farmers of Nagai Town 山形県長井市.

It can be used for many dishes of the Chinese cuisine, but also for salads and on pizza.



gyoojana ya
I climb the mountains
of my dreams

Gabi Greve, December 2009


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ninniku shiso にんにくしそ/ のにんにく紫蘇
garlick pickled with red perilla leaves
shiso ninniku 紫蘇にんにく

umeshiso ninniku 梅しそにんにくwith plums and red perilla leaves



ninnikujooyu, ninniku shooyu にんにく醤油　garlic cloves pickled in soy sauce
Pickled Garlic in Soy Sauce
. . . CLICK here for Photos !
In Sojasauce eingelegter Knoblauch



Katsuo no tataki 鰹のタタキ bonito sashimi with garlic


ninniku chippu にんにくチップ fried garlic chips
slices fried with olive oil


ninniku hachimitsuzuke にんにくのはちみつ漬け
garlic slices soaked in honey for 2 months


ninniku marugoto age にんにくのまるごと揚げ
fried garlic cloves in oil, add lemon juice or miso as condiments.


ninniku miso くにんにく味噌 / miso ninniku 味噌ニンニク
miso paste mixed with garlic
genki miso 元気みそ "healthy miso" with a lot of garlic
. . . CLICK here for Photos !


ninniku sarada にんにくサラダ
salad with garlic,
and cucumbers, tomatoes, onion slices and roasted pork.


ninniku shuu にんにく酒 sake with garlic
500 g garlic, 1.8 liter rice wine 35% alcohol, 250g sugar
ripen for 2 months while shaking the container.


saba no ninniku ni さばのにんにく煮
cooked mackerel with garlic


sashimi,ninniku no sashimi にんにくの刺身
garlic slices "sashimi" with soy sauce


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Worldwide use


. . . Garlic and vampires, Dracula


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Things found on the way


Japanese Satsuma Garlic-bulb Vases

fujiya antiques

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Hiruzen Highlands 蒜山高原 Hiruzen mountain range
where the Sun Goddess hid in a cave and later returned.

. Okayama prefecture .


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HAIKU

にんにくを利かそ明日は日曜日　
ninniku o kikaso asu wa nichiyoobi

let the garlic
work its wonders ...
tomorrow is sunday　　　　　　

高尾方子（マサコ） Takao Masako


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毒舌を吐く蒜をすりおろし　　
dokuzetsu o haku ninniku o suri-oroshi　　　　　　　

speaking poisonos
words while grating
garlic

岩本あき子 Iwamoto Akiko

dokuzetsu spiteful tongue, malicious language


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Related words

***** Garlic chives (nira)
Allium tuberosum, Garlic chives


***** Welch Onion Head (negi boozu)


***** WASHOKU : INGREDIENTS

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Myoga Japanese Ginger

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Japanese ginger (myooga)

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

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Explanation

kigo for late spring

myoogatake (みょうがたけ) 茗荷竹 "myoga bamboo"
sprouts of the myoga
It is often grown in houses. They can get about 40 cm long.
They are a delicacy to eat fresh or in soup.

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kigo for late summer

myooga no ko 茗荷の子 "children of myoga"
the sprouts coming out near the root. In the wild, they come out of the ground like the bamboo sprouts. If they grow, a flower will come out at the end.
. . . CLICK here for Photos !

myoogajiru 茗荷汁 soup with myoga

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kigo for early autumn


flowers of myoga, myooga no hana,
茗荷の花 (みょうがのはな)
They grow new ones day after day and look almost like orchids.


autumn myoga, aki myooga 秋茗荷（あきみょうが）


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kigo for the New Year

Myoga Festival, myoga matsuri
myooga matsuri 茗荷祭 (みょうがまつり)
Japanese Ginger rite
take no ko shinji 筍神事（たけのこしんじ）
Bamboo shoots Ritual

at 阿須々伎神社の茗荷, 阿須須伎神社
Shrine Asusuki Jinja is famous for its myoga divination during the Myoga Festival.
On the third day of the new year (now on the Setsubun, 3rd day in February) they use myoga to divine the outcome of the rice crop for the year. The myoga is grown in a special field in the shrine compounds (shinden 神田).
Kyoto, Kanego-uchi 金河内(かねごうち), Ayabe city.


Here is a similar festival at a different place

At the shrine Menuma Jinja in Hyogo prefecture
Shinonsen Town, 新温泉町の面沼神社で お茗荷祭り
兵庫県美方郡新温泉町竹田
The crest of this shrine is the myooga, see below.

On February 11 the festival is held in honor of a small patch of myoga that can be harvested in winter, it grows on a small island in the pond "Menu no Ike" 女奴池（めぬのいけ) of the shrine. It is bright green in winter in the snow, a very special kind of plant and one of the seven strange things of the Tajima area 但馬七不思議.

The festival starts at 6.30 in the morning, when the priest enters the small pond and takes some samples of the sprouts. According to the form of the buds and root and the pinkish shine, it is used to predict the harvest of the coming year. After the festival, special myoga mochi for 100 persons, myoga sushi for 50 persons and some tea of the local black beans is given to the visitors.
They all shout
"May we enjoy a long life! myooga medetaya 命賀めでたや".

In olden times, it was forbidden for women to participate. Today, the villagers come together, sometimes only 30 people of the community.
. . . CLICK here for Photos of the festival !


There is a song when you pound mochi rice which also includes myoga and fuki
Myoga medetaya Fuki hanjoo みょうがめでたや

こなたお背戸にゃ
茗荷(ミョウガ)や
蕗(フキ)や
冥加(ミョウガ)めでたや
富家繁盛


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INFORMATION : Zingiber mioga　
Myoga 茗荷 grows wild in my own garden in Okayama.

Its name might go back to a word of the same pronounciation 冥加, the divine protection of Japanese kami gods and Buddhist deities, divine happiness and blessings. Myoga will ward off evil.
It is also the symbol of the esoteric deity Madarajin 摩多羅神, see below, and therefore thought to be an auspicious plant and food. Its form is often used for crests of temples and shrines.

Sometimes called one of the"wasei haabu", 和製ハーブ　Japanese herbs.
It is said to be slightly anaesthetic and ward off a cold in winter.

Most myoga is grown in Koochi in houses, in Gunma and Akita in the open, and the myogatake is grown in Miyagi prefecture.


legend knows this
One of the disciples of Buddha Shakyamuni, Culapantaka (Cuuda-pantaka) , had a hard time memorizing things and could not remember his own name, and even when Shakyamune places a name plate around his neck, he forgot to look at it and finally died without remembering his name. On his grave a strange plant started to grow. In a play of words it was called: "He did not even remember his name and had a hard time" 彼は自分の名前を荷って苦労してきた, taken the two Chinese characters for 名荷 and placed the plant radical on top of the first character 茗荷.



There is a proverb saying:
If you eat a lot of myoga,
you will loose your memory. 　

So there is a rakugo funny story ”Myoga yadoya　茗荷宿屋” about this, when the owner of a small lodging facility tried to cheat a visitor about money, but ended up not getting his services payed, since his guest forgot to pay when he left and he forgot to remind him of the payment.
(In fact, as a Chinese medicine, myoga is used against memory loss.)


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source : http://crystalrays.org/
Myoga is also the name of the bird that helps bring the lover stars Altair and Vega together on Tanabata, the night of the Star festival.
WKD : Star Festival (Tanabata)

For the O-Bon festival in Western Japan, people make decorations of a cucumber horse, an eggplant cow and a myooga sticking out with its long white part like this bird.


If someone is posessed by a fox spirit キツネッタカリ, you should give him myoga to eat, since foxes do not like this taste.
http://www.nichibun.ac.jp/YoukaiCard/2360020.shtml


Myoga patterns are often used as family crests.
茗荷の家紋 myooga no kamon, coat of arms


source : http://www.harimaya.com/o_kamon1/zukan/myouga.html

daki myooga 抱き茗荷　two myoga plants embracing

This is one of the 10 most famous family crests in Japan.
kamon, Familienwappen

The family crest of
gyooyoo 杏葉 Gyoyo is very similar.
Family crest "Daki-gyoyo"
The Gyoyo-mon was used in various ways as a family crest of the Nabeshima family. The exhibition room is filled with splendid lacquerware and gorgeous artifacts of the daimyo.
- reference and photos : -

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Myōga (茗荷) Myōga or myoga ginger
(Zingiber mioga, Zingiberaceae) is an herbaceous, deciduous, perennial native to Japan and other East-Asian countries that is grown for its edible flower buds and flavorful shoots. Flower buds are finely shredded and used in Japanese cuisine as a garnish for miso soup, sunomono and dishes such as roasted eggplant.

A traditional crop in Japan, myoga has been introduced to cultivation in Australia and New Zealand for export to the Japanese market.
As a woodland plant myoga has specific shade requirements for its growth. It is frost-tolerant to 0F, -18C possibly colder.
While some constituents of myoga are cytotoxic, others have shown promise for potentially anti-carcinogenic properties.
©　More in the WIKIPEDIA !

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Myoga is one of the TSUMA additions for a good sushi.
WASHOKU : Ken Tsuma Karami and Sashimi

Myoga as an addition to sashimi, tsuma, like a good wife, should bring the taste of the original out and therefore the sprout has to be cut into very fine slices.

There are two types used for food and most are best at the end of summer toward autumn, a plant bringing autumn on the table:


hanamyooga 花茗荷（はなみょうが） "flower myoga",
the buds itself 花蕾 (tsubomi)




myoogadake 茗荷竹 "myoga bamboo" like a stick
fudemyooga 筆茗荷 ふでみょうが "like a brush"
It is white at the bottom and has a pinkish shine.
(one of the vegetables of Kyoto)
kyoo myooga 京みょうが Myoga from Kyoto
This is best eaten in spring.



A special brand is grown in Kanto, known as
Maebashi Myooga 前橋みょうが.


There used to be a brand Kohinata myooga 小日向茗荷 in Tokyo
but now only two place names remind us of the vast fields that used to be in this area (and an old lady growing this kind in her back yard).

Myoga Slope, myoogazaka 茗荷坂 （みょうがざか）
. . . CLICK here for Myogazaka Photos !
Myoga Valley, myoogadani 茗荷谷
. . . CLICK here for Myogadani Photos !
At the Myoga Valley, there used to be a stone statue of a small Jizo Bosatsu. When villagers went get a doctor for a very ill person, they came past this statue. If it was there as usual, the ill person would be all right, but if the stone statue faced the other sice, the doctor could not help any more.
http://www.nichibun.ac.jp/YoukaiCard/2180085.shtml



aemono, used like a dressing
... with tuna fish シーチキン和え
... with tarako たらこ和え


hiyajiru 冷汁 cold soup
with miso and myoga, good in summer


myooga dengaku ミョウガ田楽
on a stick, grilled with red miso

myooga gohan ミョウガご飯 rice with myoga

myooga no misoae, miso-ae 茗荷の味噌和え
myoga with a miso dressing, a side dish for summer
. . . CLICK here for Photos !


myooga no pikkurusu 茗荷のピクルス
pickles with myoga 赤梅酢浅漬け
with the red vinegar juice of pickled plums (umesu)
. . . CLICK here for Photos !


myooga no su-ae ミョウガ酢和え
myoga with vinegar dressing


myooga to nasu no misoshiru 茄子と茗荷の味噌汁
miso soup with myoga and eggplant


myooga tenpura 天ぷら as tempura


myoogazushi みょうが寿司 sushi with myoga wrapped around sushi rice
from Toyama prefecture
. . . CLICK here for Photos !


tamagotoji 卵とじ with egg


myooga ryoori ミョウガ料理 dishes with myoga
. . . CLICK here for Photos !
http://www.geocities.jp/yamapon65/tisantisyou_myouga.html

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Worldwide use

Zingi-Ingwer. Sprossen vom Zingi-Ingwer.
Japanischer Ingwer.


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Things found on the way

Bull Festival of Uzumasa, 太秦の牛祭
God Madara, matara jin 摩多羅神
This is a Buddist festival for the Deity Matarajin. The God appears riding on the black cow. It is held in Kyoto on the 12th of October at the temple Kooryuu-Ji (Koryuji　広隆寺).

Matarajin, Madarajin (Matara Shin)
a protector of the Amida Sutra
By Gabi Greve

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Even today, there is a famous statue of a "string-bound" Jizo Bosatsu statue at Myogazaka in Tokyo.
"Shibarare Jizo" in Tokyo


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かく生きてかく忘れられ雪達磨
kaku ikite kaku wasurerare yuki daruma

thus lived
thus being forgotten
the snowman

Arima Akito 有馬朗人
Tr. Emiko Miyashita


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HAIKU

なにもなくもてなす吸物茗荷竹
nani mo naku motenasu suimono myoogatake

only a soup
to offer to visitors -
myoga like a brush

Satoo Minako 佐藤美奈子


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茗荷汁　たのしいことが　多すぎる　
myoogajiru tanoshii koto ga oosugiru

myoga-soup -
almost too many
good things

Ono Tamiko 小野冨美子

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茗荷竹朝餉に妻とかく生きて　　
myoogatake asage ni tsuma to kaku ikite

with myoga ginger
for breakfast thus I lived
with my dear wife

Kaneko Kirinsoo 金子麒麟草


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source : Yasoichi（やそいち）


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myooga no ko -
the roots of life
on my table


Gabi Greve
See more, August 2010



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Related words


kigo for mid-summer

***** hanamyooga, hana myooga 花茗荷 (はなみょうが)
Japanese alpinia
lit. "flower myooga"
Alpinia japonica



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WASHOKU : Ken Tsuma Karami and Sashimi

Kyooyasai, kyoyasai, kyosai 京野菜 / 京菜 Vegetables from Kyoto


***** WASHOKU : INGREDIENTS

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Konnyaku Konjak, Konyak

[ . BACK to WORLDKIGO TOP . ]
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Devil's-tongue (konnyaku)

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

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Explanation

Konnyaku, konjac, konjak
Amorphophallus rivieri
refers to the plant and the food prepared with it.
Elephant foot, elephant jam, snake palm and voodoo lily are English names for it.


konnyaku uu 蒟蒻植う (こんにゃくうう )
planting konnyaku
kigo for late spring






konnyaku no hana 蒟蒻の花 (こんにゃくのはな)
konyaku flowers
kigo for mid-summer


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kigo for mid-winter

konnyakudama 蒟蒻玉（こんにゃくだま）konnyaku root
konnyaku horu 蒟蒻掘る (こんにゃくほる) digging for konnyaku roots
konnyakudama horu 蒟蒻玉掘る（こんにゃくだまほる）
Konnyaku-Knolle, Konjak-Knolle




Farmhouse in Gunma, drying konnyaku

konnyakudama hosu 蒟蒻玉干す（こんにゃくだまほす）to dry konnyaku roots
... konnyaku hosu 蒟蒻干す（こんにゃくほす）
konnyaku no sudareboshi 蒟蒻の簾干（こんにゃくのすだれぼし）to dry konnyaku roots on a bamboo shelf
konnyaku sudare 蒟蒻すだれ（こんにゃくすだれ）bamboo shelf to dry konnyaku roots



tooji konnyaku 冬至蒟蒻（とうじこんにゃく）
konnyaku for the winter equinox


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frozen konnyaku
kigo for late winter
konyaku koorasu 蒟蒻氷らす (こんにゃくこおらす)
freezing devil's tongue root jelly
konyaku koorasu 蒟蒻凍らす（こんにゃくこおらす）、
koori konyaku 氷蒟蒻（こおりこんにゃく）
preparing frozen konyaku, koorikonyaku tsukuru
氷蒟蒻造る（こおりこんにゃくつくる）


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The following are not kigo.


konnyaku コンニャク devil's-tongue
Amorphophallus konjac
konnyaku imo コンニャクイモ（蒟蒻芋）
Konnyaku-Potato

konnyaku, konyaku こんにゃく food ... gelatinous food made from devil's-tongue starch.
A plant in the sweet potatoe family. It is eaten in China, Burma, Korea and other Asian countries.
In Japan more than 90 % are grown in Gunma prefecture, second in Tochigi and third in Ibaraki. So the North of the Kanto plain grows more than 97% of this plant.

It originated in India and the Indonesian peninsula.
It takes about 5 to 6 years to make the root grow before it starts to produce a flower. And after the flowering, the root dries out. The flower can be as big as 2 meters.

It is rich in fibers and good for a diet. It is alkali.
one of the Chinese medicine.

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WASHOKU
Gunma and Shimonita Konnyaku 下仁田こんにゃく

Usually the konnyaku is ground into flower, from which jelly is prepared. But here the raw root is grated and jelly produced from it. namaimo konnyaku
本場下仁田生芋こんにゃく

It also comes in different colors for sashimi, white and green. For auspicious occasions it is colored in white and red (koohaku こんにゃく紅白寿セット).



shimikonnyaku, shimi-konnyaku 凍みこんにゃく
frozen Konnyaku
naturally freeze-dried by the sun and the cold wind of Gunma.



A big brick-like piece is put into a wooden cutter and pressed by hand into 42 slices of about 2 cm. These are layed out in the rice fields by the womenfolk and dried on the fields, for one month, watered every day and frozen at night. It becomes a thin slice of whitish substance.
It it does not come into contact with water after drying completely, it might keep as long as 50 years. So it was a special food for farmers to keep for times of famine.
It can be used in the frypan or even as tempura.
As a sponge, some women use it to wash the face and body.


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Yamato kushi konnyaku 串こんにゃく Konjak on skewers
from Nara prefecture


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Food made from konnyaku starch

It is produced to a jelly-like square of gray-brown color and some are whitish and not much taste.
Boiled in oden hodgepodge it is eaten with strong mustard. It contains to 97 percent of water and has no calories, but a lot of fibers and is good for a diet. The fiber contains glucomannan.
Before eating it the bitterness has to be removed by immersing it in ash water for a few days. 灰汁抜き

Konnyaku is mostly eaten in oden hodgepodge. Also in soups like miso soup or pork soup and other boiled food (nimono). its noodles are used for sukiyaki.
Raw it is eaten as sashimi
with miso-vinegar-dressing or wasabi soysauce.



aka konnyaku 赤こんにゃくred konnyaku
red yams
It looks almost like maguro sashimi, often cut in triangular pieces.
It looks like chilli pepper red, but that is not the reason.
It relates back to Oda Nobunaga.
In Omi,the celebrations of Sagichoo 左義長 to preserve the peace of the country are held every year. Nobunaga had been to this ceremony and danced with the young people, wearing the red robes of a woman. Well, he liked the color red so much he even ordered the people of Omi to dye the konnyaku with this color. It is oxydized iron that makes it red.

speciality of Omi Hachiman, Ōmihachiman 近江八幡, Shiga prefecture
Daruma Museum : Sagichoo Festival 左義長


ito konnyaku 糸蒟蒻 Konjak noodles
shirataki 白滝( しらたき) "white waterfall" is also used for oden and nikujaga meat and potatoe stew. Also sukiyaki.
ito konnyaku is thicker and made in Kansai by cutting the jelly.
shirataki is made in Kanto by pressing the jelly through holes of a pressure right into the hot water.
Now there are also shirataki noodles with a tofu mixture on the marked, which contain some carbohydrates.
. . . CLICK here for Photos !
Faden-Konnyaku, Nudelart.



tama konnyaku 玉こんにゃく/ 玉コンニャク
konnyaku balls
tamakon 玉コン, gelatine balls
konnyaku yamagata
Thre on a skewer. Boiled in oden broth or soy sauce broth and eaten with hot mustard
They are sold prepared with or without broth.
With a broth of surume they make a good snack for a cup of ricewine.

. . . CLICK here for Photos !
speciality of Yamagata, where they are prepared for large crowds of people at festivals and events.


konnyaku serii コンニャクゼリー fruit jelly with konjak
It is also made into fruit jelly in little plastic cups, called
konjac candy.
The starch is made into a powder and mixed with fruit juice.


"Mini-Cup-Jellys"

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konnyaku ko 蒟蒻粉konjak flower
Konjakmehl, Konjacmehl
konnyaku flower is mannan マンナン、Konjac Mannan
Water-soluble knojac mannan substance is capable of undergoing gelation when heated in an aqueous alkaline solution.
Tofu and konnyaku change from gel to a spongy structure by freezing-thawing because of the denaturation of protein (tofu) or mannan (konnyaku).

used for perfect cookie パーフェクトクッキー



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Other use of konnyaku

To impregnate paper or cloth against water
耐水性高分子素材


In the House of Horrors
お化け屋敷のコンニャク
It can hang down and swish off the face of a fearful visitor.


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Worldwide use

Konjak-Wurzel
Wunderwurzel Glucomannan, Wirkstoff der Knolle (Glucomannan)
Geliermittel Glukomannan
Konjacmehl
Gelee-Süßwaren "Mini-Cup-Jellys"
Diese gallertartigen Süßigkeiten können sich aufgrund ihrer Form und Beschaffenheit sehr leicht im Rachenraum festsetzen und zu Erstickungsanfällen führen.
source : waswiressen.de

Mehr : www.konjak.de

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Things found on the way


History

When Toyotomi Hideyoshi (1536-1589) had the castle in Hizen domain, Nagoya 名護屋城(Saga prefecture) built in 1592 within eight short months as a base for this Korean invasion, the master stone mason suddenly fell very ill with stomac ace. His wife went to the local temple and poored cold water over herself and prayed for his getting better. She had the vision that someone was helping her and giving her advise for a good medicine. When she went home there was one root of konnyaku under her pillow. She prepared it and had her ill husband eat it and what do you say ... he recovered in no time! And the castle could be built just in time as planned. When the others heared of this story, most daimyo who had been there took some of the local konnyaku roots home with them and had them plant in their own domaines too as medicine.

The stone wall is still left to this day.


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Konnyaku Mondo こんにゃく問答 rakugo story
source : こんにゃく問答
by Koyuza Sanyutei

synonym for
ein unsinniger Dialog, eine dumme Antwort


quote
A Classic Tale
From the Rakugo Storyteller’s Repertoire

The Joshu region of Japan is known for the dry winds that bluster down from the mountains and for the konnyaku plants that grow in the fields. The plants’ potato-like tubers are sliced and dried, then boiled and shaped into deliciously chewy patties, which are also called, simply, konnyaku.

In southern Joshu, on the outskirts of the town of Annaka, there lived a konnyaku maker named Rokubei. Born and raised in Edo, he might have spent his whole life there, but a tendency to drink heavily, gamble unluckily, and frequent houses of ill repute made that untenable. Having exhausted a lifetime’s worth of credit in just 20-some years, he left the big city behind, worked hard to learn his present trade, and was eventually able to set up his own shop. He had a certain charisma and soon came to be seen as the unofficial head of his neighborhood. Occasionally, young men who had been living too fast in Edo would show up on Rokubei’s doorstep and he never failed to help them.

Hachigoro showed up in somewhat worse shape than most. Not only had he parted with his last yen, but due to a bout of venereal disease, he had lost all of the hair on his head as well. Rokubei, though, saw this loss as a possible advantage and said, "I think I may have a job tailor-made for you."

The nearby temple had been without a resident monk, without a bonze, that is, for some time. Gonsuke, the temple boy kept the place tidy, but he was too young to take over as head bonze. Hachigoro didn’t know a sutra from a koan, but he was old enough. "And besides," added Rokubei, "you’ve got the look. Your head is pre-shaved! Come on, you can wing the rest."

Thus Hachigoro was appointed head bonze. The original plan was to have Gonsuke give him a crash course in the basics of Buddhist ritual and, in fact, they did manage to pull off a funeral together. However, they also spent quite a bit of time over dice, with Hachigoro teaching Gonsuke the basics of gambling ritual. As a result, novice Head Bonze Hachigoro was grossly unprepared when, one bright morning, a traveling bonze appeared at the gate and issued a mondo dialogue challenge.

Gonsuke met this real, bona fide bonze out at the gate and returned to the temple pale and short of breath. "Now we’re in trouble," he told Hachigoro. "You can’t turn him away. In Zen Buddhism, and this is a Zen temple, you know, if a bonze is challenged to a mondo dialogue, he must accept. And if defeated, he must hand his temple over to the challenger." Hachigoro rubbed his bald head and whined, "You mean he’s trying to drive me out of my own temple? That’s not fair. I don’t do mondo!"

The two decided to do the only sensible thing. Hachigoro hid in the closet and Gonsuke told the traveling bonze that his master was out of town. The bonze replied that he would return tomorrow, and the next day if necessary. In fact, he would come every day for the next year.

When the coast was clear, Hachigoro emerged from the closet, sneezed, and declared that they had better take the statue of Buddha and the other paraphernalia, skip town, and sell everything to an antique dealer. He and Gonsuke were busy packing when Rokubei came by to see how ritual practice was going. "Zen dialogue?!" he guffawed, "What are you worried about?
That mondo mumbo jumbo, how hard can it be?"

"Harder than konnyaku, I’m afraid,"
sighed Gonsuke.

"No sweat. I bet the guy’s bluffing. I’ll tell you what: tomorrow I’ll dress up as head bonze and we’ll see if he’s for real."

The statue of Buddha was returned to its pedestal. Next morning when the traveling bonze arrived as promised, Rokubei was waiting for him in the main hall, seated in full regalia with his head freshly shaved.

After a deep bow, the challenger posed his first question: "When wind blows through a pine tree, a unique sound is made. Respectfully I ask, is it the voice of the wind, or the voice of the pine?"

Rokubei hadn’t a clue, so he said nothing and simply glared. At first, the traveling bonze was puzzled, but then it dawned on him that this was surely the advanced, deeply esoteric "silent mondo" technique. He nodded, closed his eyes for a moment, then glaring back, he placed both hands in front of his chest and made a circle with his thumbs and forefingers.

Rokubei shook his head and held up both arms in a big circle. Next the traveling bonze thrust out both hands with his 10 fingers spread. Rokubei responded by thrusting out his right hand only, fingers spread. The challenger bowed in acceptance, and held out his right hand with just three fingers raised. Rokubei threw his head back and, with his right hand, pointed to his right eye. With that, the challenger sighed, stood up, and walked out.

Gonsuke had been watching the entire mondo from a crack between the sliding doors. Still, he didn’t know what to make of the exchange, so he ran after the departing bonze and asked how it had gone.

"Well, I made a circle in front of my chest, asking your master, of course, about the state of the human soul. He responded with a large circle, meaning "as spacious as the spheres." Then I inquired about the Ten Directions of the world. He indicated that the Five Great Laws would preserve them. When I asked about the Three Great Teachings, he pointed out that they are always here right before our eyes. That’s when I realized he was far too enlightened an opponent for me. I’ll return years from now, once I’ve attained a deeper understanding."

Gonsuke was truly impressed. Who would have imagined that Rokubei, the konnyaku maker, was a Zen expert!?

But back inside the temple, he found Rokubei fuming:
"That bastard must have passed by my shop and seen me working or something. He starts his mondo thing, but then stops, gives me a good looking over and a knowing little nod.
I could tell he recognized me, dammit, because he made the shape of a konnyaku with his fingers.
He was saying,
’Your konnyaku’s about this small,’
so I made a jumbo konnyaku コンニャク with both arms to show him how wrong he was.
Then he asks, ’How much for 10?’
So I show him, you know, 5 yen.
Now get this!
That bonze asked for a stinking discount —
’Give ’em to me for 3 yen.’
Well, that’s when I told him to stick it in his eye!" アカンベエ
Source :int.kateigaho.com


蒟蒻（こんにゃく）問答 Konnyaku Mondo


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HAIKU



こんにゃくもお十二日はつ時雨
konnyaku mo o-juu-ni nichi zo hatsu shigure

for festive jelly too
the venerable Twelfth Day...
first winter rain

Kobayashi Issa

Tenth Month, 12th day is the Death-Day anniversary of the great poet, Bashoo. This day is also called "First Winter Rain Anniversary" (shigure ki). Shinji Ogawa explains that konnyaku might be translated, "devil's tongue jelly."
Konnyaku is kneaded devil's tongue root (Amorphophallus Rivieri).
(Tr. David Lanoue)


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Oden Konnyaku and Matsuo Basho
He was fond of konnyaku oden and sashimi.




蒟蒻の刺身もすこし梅の花
konnyaku no sashimi mo sukoshi ume no hana

just a few
slices of konnyaku -
and some plum blossoms

Matsuo Basho in the year Genroku 9, Spring:

In memoriam of his disciple Kyorai, when they were having a vegetarian memorial repast in his honor. Some slices of konnyaku sashimi were placed on the altar in his honor.

. Temple Eigen-ji 永源寺
Stone memorial of this haiku 　


plum blossoms
and some sashimi of
devil's tongue
Tr. Robin D. Gill


a few slices of
konnyaku and
plum blossoms

source : www.oller.net - Baieido

The Japanese word MO indicates that there was a bit of this and a bit of that:
konnyaku no sashimi mo sukoshi
ume no hana mo sukoshi


quote
glass noodles'
few slices of fish
plum blossoms
Tr. Reichhold

Reichhold's comment:
"This poem was enclosed in a letter of condolence."
source : Larry Bole


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蒟蒻に今日は売り勝つ若菜哉　
konnyaku ni kyoo wa urikatsu wakana kana

Konnyaku
Today sold-out
By young herbs.
Tr. Nelson / Saito

Written on the seventh day of the first lunar month
元禄6年1月7日, Basho age 50


. WKD : the seven herbs rice gruel .
nanakusagayu 七草がゆ　Kayu 粥　rice gruel now prepared on January 7.


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


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しぐるゝや蒟蒻冷えて臍の上
shigururu ya konnyaku hiete heso no ue


such a cold drizzle -
the devil's tongue gone cold
on my navel

Masaoka Shiki

(It is used as a kind of compress to prevent catching cold or stomach disorder.)

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三日月に蒟蒻玉を掘る光　　
mikazuki ni konnyaku tama o horu hikari

under the shine
of a crescent moon we dig
for konnyaku roots

Hagiwara Bakusoo (1894-1965) 萩原麦草


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山干しの蒟蒻に来る山の影　
yamaboshi no konnyaku ni kuru yama no kage

the shadow of the mountain
reaches the drying konnyaku
on the mountain slope

Nozaki Yurika 野崎ゆり香


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Related words

***** WASHOKU : INGREDIENTS

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Kaki persimmon Kyorai Arashiyama

[ . BACK to WORLDKIGO TOP . ]
. Persimmon legends and art motives .
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Persimmon (kaki)

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

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Explanation

Kaki, 柿 Persimmon
WKD : Kaki Persimmon (kaki, hoshigaki) as Kigo
WKD... various kigo

Diospyros kaki
Sharon Fruit


Kaki-Plate by Gabi Greve

kakinoki, kaki no ki カキノキ（柿の木）persimmon tree


There are said to be more than 1000 different kinds of KAKI in Japan.
渋柿と甘柿 shibugaki and amagaki, bitter and sweet kaki.

Die Sharonfrucht, die nach der Sharon-Ebene in Israel benannt ist, wird oft durch Chemikalien zur Reifung gebracht.


The most important sweet one is Fuyuugaki (fuyugaki) 富有柿 and Jiroo 次郎.

Bitter ones are Hachiyagaki 蜂屋 , and Hiratanenashi 平核無 （ヒラタネナシガキ）and Hatchingaki 八珍柿（はっちんがき）



anpogaki あんぽ柿（あんぽがき）type of bitter persimmon
from Tottori and and Isazawa, Fukushima
福島県伊達市梁川町五十沢（いさざわ)
They become black and hard when dried.
They can be kept 3 months in the refrigerator.
They are mixed in salads or cut finely and mixed with pickles or in yoghurt.
In Wakayama, they grow a type without kernels.
tanenashi anpogaki たねなしあんぽ柿, hiratanenashi　ひらたねなし



Ichitagaki 市田柿（いちたがき）
The most famous dried persimmon
from Ichita, South Shinshuu, Nagano.
長野県下伊那郡高森町の市田地域
They are eaten for the New Year and other celebrations.
"The more kernels there are in a persimmon eaten on the first of January, the richer you will become during this year".
元旦に食べた干し柿から出てきた種の数が多いほど、
その一年で多くの富を蓄えることができる



One last kaki (or a few) is left on the tree to "watch over it"
(kimori gaki 木守柿) kimamorigaki きまもりがき
kigo for autumn
also called "taking care of the children"
komorigaki こもりがき」
komamorigaki こまもりがき

These fruit are eaten by the birds and badgers and other animals.


momo kuri sannen, kaki hachinen 桃栗３年柿８年..
it takes three years to harvest from a peach or chestnut tree
but it takes eight years to harvest from a persimmon tree.


柿が赤くなると医者が青くなる
When the persimmons get red,
the doctor becomes pale (runs out of business).
Because of its vitamins and minerals it is very healthy.


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kushigaki 串柿 ( くしがき) dried persimmons on a stick

prepared in the town of Shigo, Katsuragi, in Wakayama.
They are used as a decoration for the New Year, placed on the mochi, usually in the Kansai area.
In November, there is a Shigo Persimmon Festival
They are grown in the mountains and harvested each day for two month to prepare the dried fruit on skewers, 10 each, for good luck. This is a play with words:
Soto nikoniko, uchi mutsumajii ...
Outside smiling (two and two),
inside a harmonious couple (six on the inside).
So they are put on the stick in the order of two ... six ... two.
The farmer's wife puts them on skewers from morning to evening, for two months. The son binds them in layers to hang out for drying. They are dried under roofs outside and have to be taken care of when the mountain fog comes up. All are quite exhausted each year when the persimmon harvest is over ... and not even a fruit to eat.
auf Spießen getrocknete Persimonen


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korogaki 枯露柿 / 古老柿 （ころがき）
bitter persimmons made sweet
. . . CLICK here for Photos !

It is the job of the farmer to get the persimmons down from the tree. The fomenfolk then do the other preparations.
The skin is peeled, they are then dried in the sunshine for a week or longer in special store shelters outside, until they are very dry and show a white powder outside, which is the natural sugar to make them taste sweet.
They were a special winter treet for many villagers in the mountains and used also for the new year decorations, like the kushigaki above.


Housewifes in the area near Uji in Kyoto also use these korogaki, add some yuzu peel and roll them to small sweets



kakiguruma 柿車 "persimmon rolls"


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Monbei-Gaki 紋平柿(もんべいがき)
aus Takamatsu. a bitter variety, about 300 g heavy.



. WASHOKU
Yamato no tsurushigaki 大和のつるし柿 　
dried persimmons from Nara prefecture
and other persimmon dishes from the Yamato area


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Persimmons in local lore

Once Saint Shinran 親鸞聖人 (1173-1262) on his way to exile in Echigo (now Niigata) stayed over night in a farmhouse. He told the eager farmer Tsujihara Saemon 辻源左ェ門 all about his religion, the New Pure Land Buddhism.
Outside an old grandmother 経田屋太兵衛の老婆 heared his sermon. The next morning, when Shinran passed Keitaya 経田屋, she gave him some persimmons on a stick to eat. Shinran was very pleased about this. He took three seeds out of the persimmons, which had been grilled in the hearth and were half-black, and planted them in the garden,saying: "May they bring forth buds and be witness to my beliefs!" 我が末法世に栄えるならば再び芽を生ぜよ (this is a legend, of course). And for sure, over night three young sprouts came out of the earth and grew into three persimmon trees "sanbongaki" 三本柿. The fruit and kernels of these persimmons have black spots (from the hearth fire) to this day.
Thus the whole village took the name of "persimmon village" kakigichoo 柿木町. People who tried to cut them down were severely punished. One still exists today, with replants over the years. In 1956, the town build a fence around it.
There is now one tree at the tempel Tsujitokuhoo-Ji 辻徳法寺 and its fruit have black spots as if they had been burned down. The abbot knows this: "The three trees in front of Keitaya 経田屋 became old and dry over the years, but one of them was planted to the temple and survived there, and the two others are now lost."
Niigata (Toyama) prefecture, Kurobe Town,Shimoniikawa 新川（にいかわ）/ 黒部市三島


And a sweet with white beans and dried persimmons sold in Kurobe Town in honor of this legend.


黒部市三日市 Kurobe Town , Mikkaichi Town


There is even a haiku about these trees.

佛恩の柿の茂りと見上げたり
butsuon no kaki no shigeri to miagetari

I look up to it -
this leafy persimmon tree
with a Buddha legend

Igarashi Bansui (1899-1920) 五十嵐播水



Shinran had been in exile for five years in Echigo (now Niigata), but was pardoned in1211.
Saint Shinran / More in the WIKIPEDIA !
Shinran lebte 5 Jahre im Exil in Echigo. Neue Joodo Sekte des Reinen Landes. 浄土真宗


. . . . .

Der Heilige Shinran und die drei Persimonenbäume
Shinran (1173-1263) war ein buddhistischer Mönch, bekannt als Begründer der „Neue Sekte vom Reinen Land“. Er studierte zunächst mehr als 20 Jahre lang in Kyoto im Bergkloster auf dem Hiei-Zan, distanzierte sich dann aber von der Lehre des esoterischen Buddhismus und folgte Honen (1133-1212), der die „Sekte vom Reinen Land“ begründet hatte und eine einfache, fromme Anrufung des Buddha Amida propagierte. Nach Streitereien mit den orthodoxen Lehren des Buddhismus wurde Honen und bald auch Shinran in die Verbannung geschickt. Auf seinem Weg in die Verbannung nach Echigo (heute die Präfektur Niigata) ereignete sich die folgende Episode.

Shinran übernachtete im Haus des Bauern Tsujihara Sa-emon in einem Dorf in der Nähe der heutigen Stadt Kurobe. Die beiden Herren verstanden sich auf Anhieb und Shinran verbrachte die ganze Nacht damit, dem Bauern seine Lehre zu predigen. Eine alte Nachbarin hörte ebenfalls interessiert zu. Als Shinran am nächsten morgen weiterziehen wollte, kam die Alte und brachte ihm ein paar Persimonen als Wegzehrung. Er verpeiste sie sofort, nahm die drei Kerne, die von der Herdasche schon fast schwarz waren, und pflanzte sie im Vorgarten der alten Frau mit dem Spruch: „Mögen sie sprießen und Frucht bringen, so wie meine neue Lehre!“ Und siehe da, bereits am nächsten Morgen begannen sie zu sprießen und drei stattliche Persimonenbäume wuchsen heran. Die Früchte und die Kerne haben bis heute schwarze Stellen.

Diese drei Bäume wurden liebevoll gepflegt und immer wieder durch Aufpfropfen erhalten, aber zwei davon gingen im Laufe der Zeit doch ein, während der dritte nach dem Umpflanzen in das Gelände des Tempels Tsujitokuhoo-Ji bis heute überlebt hat und hinter einem stattlichen Steinzaun hoch aufragt. (foto erwünscht)
In der Stadt Kurobe wird heute in Erinnerung an den Aufenthalt des Heiligen Shinran eine Waffel mit süßem weißem Bohnenmus und kleinen Persimonenstücken verkauft, die den stolzen Namen trägt „Die drei Persimonenbäume“ (sanbongaki).

Als der Haiku-Meister Igarashi Bansui (1899-1920) einmal hier vorbeikam, schrieb er folgendes Kurzgedicht:

butsu-on no kaki no shigeri to miagetari

hoch sehe ich auf –
dieser grünende Persimonenbaum
mit einer Buddhalegende


Die „Sekte des reinen Landes“ nach den Lehren von Honen und Shinran, mit dem Westlichen und Östlichen Tempel Hongan-Ji in Kyoto als Mittelpunkt, ist inzwischen weltweit verbreitet. Auch in Deutschland gibt es Gruppen, die dieser Lehre folgen.


. Honganji 本願寺 Hongan-Ji, Hongwanji . Kyoto


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Rakushisha 落柿舎（らくししゃ）
"Hermitage of the fallen persimmon"
is the cottage of Genroku poet Mukai Kyorai 向井去来.
Kyorai was one of ten disciples of the haiku poet, Matsuo Basho.

The cottage was listed in the Shui Miyako Meisho Zue, an Edo period travel book that listed famous places to see in Kyoto. The name of the place is derived from a story of how Kyorai achieved enlightenment.
As the story goes, Kyorai had forty persimmon (kaki) trees planted around the hut. One autumn, when they were heavy with fruit, he had arranged to sell the persimmons. But during the night before they were to be picked, a great storm arose. The following morning, not a single persimmon remained on the trees. As a result Kyorai was enlightened and from that point forward called the hut and garden, Rakushisha or 'the cottage of the fallen persimmons'. The poem he wrote for the occasion is inscribed on a stone in the garden:

かきぬしや こずえはちかき あらしやま
柿主や梢はちかきあらし山
kakinushi ya kozue wa chikaki Arashiyama

Master of Persimmons
Treetops are close to
Arashiyama

There's a bit of word play here. Arashiyama is a mountain near Kyoto but it means literally 'Storm Mountain'.

Basho visited here three times, in 1689, 1691 and 1694.
source : jgarden.org : Rakushisa


Main Entry
. Mukai Kyorai 向井去来 (むかい きょらい) .
1651 - 1704



. Mukai Chine 向井千子 . (? - 1688)
his sister, who died very young, age 25 only.



source :　Naokimi Yamada - facebook

yagate chiru . . .


Basho in Saga
Eight Basho haiku, one renku, seven passages of prose and two of his letters,
Translations and Commentary by Jeff Robbins - Assisted by Sakata Shoko
- source : writersinkyoto.com - (Robbins) -


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Arashiyama 嵐山 "Storm Mountain"
is a district on the western outskirts of Kyoto, Japan. It also refers to the mountain across the Ōi River, which forms a backdrop to the district. Arashiyama is a nationally-designated Historic Site and Place of Scenic Beauty.



Iwatayama Monkey Park
"Moon Crossing Bridge" (渡月橋,Togetsukyō), Togetsukyo
tombstone of the Heike courtesan Kogo of Sagano
hamlet of Kiyotaki and Mt Atago
Kameyama koen
©　More in the WIKIPEDIA !


六月や峯に雲置あらし山
rokugatsu ya mine ni kumo oku Arashiyama

Matsuo Basho 松尾芭蕉


the six month -
clouds are laying on the summit
of Mount Arashiyama
Tr. Gabi Greve



the sixth month --
with clouds laid on its summit
Mount-Arashi
Tr. Ueda Makoto


Basho is referring to the sixth lunar month.


. Matsuo Basho 松尾芭蕉 - Archives of the WKD .



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Dishes with persimmons 柿料理 kaki ryoori



The most representative food of autumn in Japan.
Rich in vitamin C and carotin.

They can be cut finely and mixed with meat and curry dishes.
The stem is dried and made in to a kind of Chinese medicine, shitii 柿蒂（シテイ), good for cough.

The leaves contain Vitamin C, B and K and other minerals. They are also made to a kind of tea-medicine. Their antibacterial properties make them good for wrapping sushi rice.
kaki no ha sushi （柿の葉寿司）
(kakinoha sushi) Sushi-Reis umwickelt mit Persimonen-Blättern
The fresh leaves of spring are made into tempura.



kaki no sunomono 柿の酢の物 prepared with sweet vinegar
. . . CLICK here for Photos !

kaki no aemono 柿の和え物 with tofu dressing
. . . CLICK here for Photos !


kaki no ha sushi （柿の葉寿司）Sushi wrapped in Persimmon leaves
speciality from Nara, Wakayama, Ishikawa prefectures.
In Nara, the leaves are pickled with salt and let ferment. It is sold at the airport and train stations.
Meat from Salmon, tai and anago is put on the sushi rice.
. . . CLICK here for Photos !



often used in the temple kitchen
for shoojin ryoori 精進料理.

jamu 柿ジャムpersimmon jam

Wagashi . Japanese Sweets
Persimmon and Sweets

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Worldwide use

Persimone, Diospyros kaki. Kakipflaume; Sharonfrucht.


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Things found on the way


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HAIKU



串柿が障子に残す影三つ　　
kushigaki ga shooji ni nokosu kage mitsu

three shadows
from persimmons on a stick
on the paper door　　

Hayu はゆ

kushigaki, kigo for autumn

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柿くへば鐘が鳴るなり法隆寺　
kaki kueba / the famous persimmon haiku
Masaoka Shiki
kaki kueba kane ga naru nari Horyuji


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Related words

***** aogaki 青柿 (あおがき) green persimmon
kigo for late summer


***** WASHOKU : INGREDIENTS

. PLANTS - - - the Complete SAIJIKI . 　

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[ . BACK to WORLDKIGO . TOP . ]
- #kaki #persimmon -
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Morning Market

[ . BACK to WORLDKIGO TOP . ]

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Morning Market (asa ichi, asa-ichi)

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

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Explanation


There are three great morning markets in Japan.

Nihon sandai asaichi 日本三大朝市



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Wajima Morning Market
Ishikawa prefecture
石川県 能登 輪島朝市
Noto peninsula

every day but not on days with 10 or 25.

. . . CLICK here for Photos !


Wajima's morning market is said to originate in the Nara Period (710 - 784), and started when people living on the coastal side of Noto-hanto Peninsula and those living on the mountain side brought along their specialty products to exchange here.
As one of the attractions of Wajima City,the Wajima Morning Market opens every morning with about 200 stalls standing in a line on the main street of Kawai-machi over a distance of about350m between its ends. The market offers various products including fresh marine products landed at Wajima Port, allowing you to enjoy buying these products while conversing with local women selling them under a friendly atmosphere.
source : www.kanko-otakara.jp


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Hida Takayama Morning Market
岐阜県 飛騨高山 朝市
Gifu prefecture
. . . CLICK here for Photos !


Two morning markets (asaichi) are held in Takayama on a daily basis, from around 6 am (7 am in winter) to noon: the Jinya-mae Market in front of the Takayama Jinya, and the Miyagawa Market along the Miyagawa River in the old town. Most stands sell local crafts and farm products such as vegetables, pickles and flowers.
source : www.japan-guide.com


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Katsuura Morning Market
Chiba prefecture

千葉県房総 勝浦朝市

every day, except wednesdays

. . . CLICK here for Photos !

Only one hour and a half away from Tokyo at the southern part of Chiba peninsula. The market has a history of more than 400 years. A lot of tuna fish is handled there.


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Worldwide use

Morgenmarkt


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Things found on the way


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HAIKU

朝市に磯もの多し神無月
asaichi ni isomono ooshi kannazuki

at the morning market
there is a lot of seafood -
month without the gods

Mizuhara Shūōshi 水原秋桜子
WKD Mizuhara Shuoshi


WKD . The month when the Gods are absent . KIGO

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Morning market
A salesman shakes the night snow
off the christmas trees

source : Felix Tammi / ULITKA


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Related words

. abare ichi　あばれ市 "wild sales market" .


***** WASHOKU : Regional Information


***** WASHOKU : General Information

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