Suzuki Sea Bass

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Sea bass (suzuki)

***** Location: Japan
***** Season: Various, see below
***** Category: Animal / Humanity

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Explanation

Sea bass 鱸（すずき）Japanese sea bass
Japanese sea bream, Japanese sea perch
Lateolabrax japonicus . Meerbrasse



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SUZUKI (Japanese Seabass)
inhabit seashores and estuaries. Many Japanese cities have developed near these places since ancient times. Suzuki have shiny white flesh with an easily recognizable broad-flaked structure and a mild flavor. They have traditionally been one of the most popular targets for Japanese anglers. In the Kanto area, including Shizuoka Prefecture, it is called Seigo when under 25 cm. At 3 years of age, when it has attained a length of near 60 cm, it is called Fukko or Suzuki.
Because their name changes as they grow, the Japanese have associated it with advancement in life and believe that SUZUKI (Japanese Seabass) is a luck-bringer fish.

Like hirame flounder, suzuki makes an elegant paper-thin sashimi, suzuki usu zukuri, which is as pleasant to pronounce as it is to eat. Suzuki sashimi is often served with ponzu, a citrus-flavored mild soy sauce, or served in the summertime on a bed of ice cubes with tangy shiso leaf and a scattering of red pepper flakes.
©　More in the WIKIPEDIA !


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humanity kigo for spring

. torimochi ajiro 鳥持網代 ( とりもちあじろ / 鳥持ち網代)
hunting fish in traps with the help of water fowl
fishing for sea bass, sea bream and others


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humanity kigo for all summer


. arai suzuki 洗鱸（あらいすずき） 　
arai preparation, "washing fish" for raw consumption



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animal kigo for all autumn

suzuki 鱸 (すずき) sea bass
..... koppa 木っ葉（こっぱ）
..... seigo せいご, bukko ふっこ

kawasuzuki, kawa suzuki 川鱸（かわすずき）
sea bass swimming upriver

umisuzuki, umi suzuki 海鱸（うみすずき）
sea bass in the open sea

suzukitsuri, suzuki tsuri 鱸釣（すずきつり）fishing for sea bass
suzukiami, suzuki ami 鱸網（すずきあみ）net for fishing suzuki


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humanity kigo for all autumn

. Suzuki namasu 鱸膾 (すずきなます)
vinegared sea bass 　



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animal kigo for early winter

ochi suzuki 落鱸 (おちすずき) sea bass coming down
futobara suzuki 太腹鱸（ふとばらすずき）
"sea bass with a big belly"
..... harafuto はらふと "big belly "


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animal kigo for all winter



okisuzuki, oki suzuki 沖鱸（おきすずき）Ara
Niphon spinosus
..... ara あら
..... ara 阿羅（あら）
araami, ara-ami あら網（あらあみ）net for ara fishing

It grows about 80 cm in length. It is bigger than normal suzuki, but has less scales.
Small ones are fished with nets, larger ones with one line, especially in Kochi. They are quite delicious, but usually eaten in the region and not sold in markets.



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Worldwide use


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Things found on the way


One of the seven tastes of Lake Shinjiko
. WASHOKU
Specialities of Lake Shinjiko 宍道湖



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HAIKU and SENRYU


sea bass and beltfish
crowd the buyer's eyes -
bountiful catch

Willie Bongcaron. Philippines 2008

Fish market in Manila . Haiku



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Related words

***** . "Career Fish", promoting fish (shusse-uo 出世魚)
fish that change their name as they grow larger.

***** . Tilapia from the Philippines




***** WASHOKU : FISH and SEAFOOD SAIJIKI


. ANIMALS in all SEASONS
SAIJIKI


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Ryugu no tsukai Oarfish

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Slender oarfish (Ryugu no tsukai)

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

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Explanation

ryuuguu no tsukai 竜宮の使い slender oarfish
lit.
Messenger from the palace of the Sea Dragon God



sea serpent


This fish has been seen in greater numbers lately in the area of Kurobe and along the Nihonkai in winter 2009 / 2010.
In Japan, when these fish show in larger numbers, they are seen as a forebode for an earthquake.

When fishermen find them in their nets, they usually put them back, because their meat is not very tasty.

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quote
Oarfish are large, greatly elongated, pelagic Lampriform comprising the small family Regalecidae. Found in all temperate to tropical oceans yet rarely seen, the oarfish family contains four species in two genera. One of these, the king of herrings (Regalecus glesne), is listed in the Guinness Book of World Records as the longest bony fish alive, at up to 17 metres (56 ft) in length.

Apparently solitary animals, oarfish may frequent significant depths up to 1,000 metres (3,300 ft).

Although the larger species are considered game fish and are (to a minor extent) fished commercially, oarfish are rarely caught alive;
their flesh is not well regarded due to its gelatinous consistency.


Etymology and taxonomic history :

The oarfish family contains four species in two genera.

Genus Agrostichthys
Streamer fish, Agrostichthys parkeri (Benham, 1904)

Genus Regalecus
King of herrings, Regalecus glesne Ascanius, 1772
Regalecus kinoi Castro-Aguirre, Arvizu-Martinez & Alarcon-Gonzalez, 1991
Regalecus russelii (Cuvier, 1816)
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quote
A rare deep-sea creature - the slender oarfish - is helping Japanese scientists predict major earthquakes.

In Japanese folklore, if an oarfish, which normally lives at depths of more than 600 feet, is landed in nets then major tremors are not far behind.Two slender oarfish were caught in fixed nets recently only days before a series of earthquakes shook Japan. The fish are distinctive with a ribbon-shaped silver body that often measures more than 16 feet long. They have a long tasseled dorsal fin that is bright scarlet and rays out into long streamers.

According to the Tokai University Marine Museum in Japan, an oarfish was caught two days before a major earthquake on Niijima island, near Tokyo, in 1963. When shock waves hit Uwajima Bay in 1968, the same type of rare fish was caught only a few days before.

Using animals as a prediction of tremors is not new.
snip

Scientists are divided on the reasons for animals' sixth sense. Alarmed by vibrations or unknown electric fields, songbirds in Japan are silenced before the ground shakes.

But the phenomenon of the slender oarfish is different in that the animal is dying or dead when caught on the surface. The oarfish has a unique elongated shape that could make it susceptible to underwater shock waves. It may be stunned and then float to the surface, where it dies of asphyxiation.

Another reason could be that poisonous gases, particularly hydrogen sulfide, are released from the earth's crust during seismic activity. Some species of fish are more sensitive to change in the chemical composition of their environment and die because they are unable to absorb oxygen from the water.

source : www.deseretnews.com


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quote
Creatures of the deep pose a puzzle
BY KAZUO ASAMI, THE ASAHI SHIMBUN

Marine biologists are puzzling over the rising number of oarfish, the longest bony fish to inhabit deep waters, that are washing ashore along the Sea of Japan.
The unusual fish wash up just once or twice a year at most.

But since November, at least 19 specimens have been confirmed by experts at aquariums and public fisheries centers in eight prefectures along western shores.
When other sightings are included, the total comes to nearly 40.

Most of the oarfish were dead or died shortly after being found. One specimen appeared at a port in Fukui Prefecture on Feb. 3.

"I have worked at an aquarium for years, but this was my first time to see an oarfish straight out of the sea," said Seiji Sasai, a 38-year-old staffer at Echizen Matsushima Aquarium in Sakai in the prefecture. The fish was already dead when he rushed to the port after a call from a fisherman. Four days earlier, another oarfish washed ashore nearby.

"It is baffling why these rare creatures emerged within such a short time," Sasai said.

In Japan, according to legend, the oarfish is a messenger from the sea god's palace and augurs either a great catch--or an earthquake.

The fish, which inhabit waters at least 200 meters below the surface, can grow up to 10 meters long.

Kunio Amaoka, a professor emeritus at Hokkaido University and expert on deep-sea fish, wonders if climate change is a factor.

"The oarfish inhabit warm waters," he said. "There are growing reports in coastal regions of the Sea of Japan that southern fish are now turning up in the (more northern) areas."

Masaki Miya, a senior researcher at the Natural History Museum and Institute in Chiba Prefecture, said: "First, we have no idea where they spawn or how they grow. With few clues, it is hard to say why oarfish have been found one after another."

source : www.asahi.com 2010/02/23


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Things found on the way




Leafy Sea Dragon

The leafy sea dragon or
Glauerts Seadragon, Phycodurus eques,
is a marine fish in the family Syngnathidae, which also includes the seahorses. It is the only member of the genus Phycodurus. It is found along the southern and western coasts of Australia. The name is derived from the appearance, with long leaf-like protrusions coming from all over the body. These protrusions are not used for propulsion; they serve only as camouflage.
The leafy sea dragon propels itself by means of a pectoral fin on the ridge of its neck and a dorsal fin on its back closer to the tail end. These small fins are almost completely transparent and difficult to see as they undulate minutely to move the creature sedately through the water, completing the illusion of floating seaweed.
©　More in the WIKIPEDIA !


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HAIKU and SENRYU


earthquake prediction ...
here comes a rare messenger
from the Dragon Palace

Gabi Greve, March 2010


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Related words

***** WASHOKU : FISH and SEAFOOD SAIJIKI

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Akagai (ark clam)

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Ark clam ,　"red clam" (akagai)

***** Location: Japan
***** Season: All Spring
***** Category: Animal

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Explanation




akagai あかがい【赤貝】 lit. "red clam"
ark shell, bloody clam, bloody shell
..... kisa 蚶（きさ）
"blood shell", chigai 血貝（ちがい）
Anadara broughtoni
Scapharca broughtonii

It lives on the muddy bottom of shallow inlays. Its liquid is bright red like blood.
Its edible parts are the "tongue" and the "thread" (akahimo　赤紐), also the liver.

From Yuriage 閖上（ゆりあげ) near Sendai, this is the best from Japan.

The fishermen in Yuriage port only take out big ones and make sure not to overfish. Caught in the morning for four hours during the season in April and May, they are shipped and sold at Tsukiji market in Tokyo next morning.
Later in the year, akagai come from Ehime.
CLICK here for PHOTOS !



This mussle is also called "butterfly mussle", because for sashimi or sushi it is cut to look like a butterfly.　蝶貝

Th black liver is especially taken out and prepared raw, boiled or fried.

During the Edo period, when rich folk and samurai started to eat white rice, this akagai was their only source of vitamin B.
Edo wazurai, see below.



Kubota Mantaro, the Haiku Poet died on 6 May 1963 at the age of 73, of food poisoning, after eating an akagai clam at a party held by Ryuzaburo Umehara.




Kanman-ji 虫甘満寺 / 蚶満寺 the Temple Kanman
The first Kanji character ‘虫甘’ means ‘赤貝(akagai), ark shells”. . . lit.虫甘 "insect that tasts sweet", an old Chinese character 蚶 for the ark shell.

akagai from Kisakata, Temple Kanman-Ji
Matsuo Basho


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In the "Records of Ancient Matters" (Kojiki 古事記) we read this:


Umugaihime and Kisagaihime
蛤貝比売命（うむがいひめ) / 蚶貝比売命（きさがいひめ)


source : genbu.net.data/toutoumi/kisa_title.htm


According to the Kojiki account, the two deities dispatched by Kaminusuhi to resurrect Ōnamuchi after his eighty brothers had killed him with a heated rock. Kisagaihime gathered shavings from seashell and Umugaihime mixed them with the juice from a clam, applying them "as mother's milk" to the burns and thus reviving Ōnamuchi.

Umugaihime is a personification of the
cherry-stone clam (hamaguri), while
Kisagaihime personifies the ark-shell (akagai).
As a result, this story appears to involve the mythic iteration of an ancient folk remedy, in which grindings from the ark-shell were mixed with the juice from the cherry-stone clam to produce a treatment for burns.
source : Yumiyama Tatsuya, 2005
Kokugakuin University


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Dishes with the "red clam" 赤貝料理

. . . CLICK here for Photos !


In Japan it is often sold in cans. The type saruboogai サルボウガイ is used.


akagai don 赤貝丼 served in a bowl on cooked rice


akagai himo 赤貝ひも / 赤貝紐 thread of the ark clam
. . . CLICK here for Photos !


akagai kamaboko 赤貝かまぼこ fish paste with venus mussels
prepared in Sendai.


akagia kimo 赤貝肝 liver of the arc clam
often fried or put in soup
. . . CLICK here for Photos !


akagai marine 赤貝のマリネ marinated ark clams


akagai nuta 赤貝ぬた　seasoned with miso and vinegar


akagai shabushabu 赤貝しゃぶしゃぶ
in water of only 65 degrees, eaten with ponzu, sesame and chives sauce


akagai no su no mono 赤貝の酢の物 marinated with vinegar


akagai sushi 赤貝 寿司 sushi with ark-shell
The red meat is cut slightly (kazari boochoo) to make the meat better chewable.
. . . CLICK here for Photos !


Together with white ika squid it gives an "auspicious meal" for festivities.

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aji okowa 味おこわ tasty rice gruel with red beans
Prepared for festivals and celebrations. In the mountains prepared with mountain vegetables, along the coast with red ark shells (akagai).
Dishes from Tottori


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Rote Venusmuschel, Archenmuschel.


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Things found on the way


Edo wazurai えどわずらい
【江戸煩ひ/江戸煩い/江戸患い】
"the Illness of Edo", Edo disease
beriberi; vitamin B deficiency
. . . . . kakke 脚気(かっけ)

Toward the 18th century, this mysterious disease started as an affliction of the rich and wealthy, who could afford to eat polished rice, which let to vitamin B deficiency.
Poor townspeople in Edo, who ate brown rice, did not get it, also the poor in the countryside.
Even the 8th Shogun Yoshimune suffered from it for a while, until his cooks gave him a sidedish with the ark clam in miso-vinegar. The ark clam contains a lot of vitamin B.

quote
Once the Tokugawa Shogun established the government in Edo (the former name for Tokyo,) the city attracted people and merchants, drawn to the new capital. Edo is thought to have been the largest city in the world at that time. There was a saying at the time that “Fires and brawls are the flowers of Edo.” Vast numbers of people migrated into the city as workers.
The new arrivals were poor but healthy while Edokko or people who had lived in the town for several generations were suffering from “Edo Wazurai,” or beriberi. Soba turned out to be the prevention and cure, the secret that had protected the newcomers.

Beriberi is caused by a deficiency in Vitamin B. Rich people could afford polished rice; the poor ate whole rice or soba cheaper but much more nourishing. So Edo Wazurai became a condition among the rich. The actual cause of beriberi was unknown until the mid-20th century. Japanese Imperial Army doctors who studied in Germany believed it was the result of bacteria, while Navy doctors studying in England believed the cause was a dietary deficiency and proposed equipping the entire Imperial fleet with baking ovens. This did not, in the end, go forward because of budget constraints.
source : Tetsuya Iizuka (Soba Canada Inc.)


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. . . CLICK here for Kagurazaka restaurant Photos !


Kagurazaka 神楽坂
is a trendy neighbourhood in Tokyo, near Iidabashi Station.

It is also widely regarded as an important center of Japanese cuisine within the Kanto region. Several old and famous "ryotei 料亭" are to be found in the winding back streets, often accessible only by foot.
These ryotei provide expensive "kaiseki" cuisine, which is generally regarded as the pinnacle of Japanese food. Ryotei also allow diners to invite geisha to provide entertainment during the course of the evening.
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HAIKU and SENRYU


ひやひやと赤貝のぬた春の雪
hiyahiya to akagai no nuta haru no yuki

so cold, rather cold
the ark clam with miso sauce -
snow in spring

Hasegawa Kai 長谷川櫂







赤貝の紐を噛むなり神楽坂
akagai no himo o kamu nari Kagurazaka

I chew a lot
on the thread of the ark clam -
Kagurazaka

Sagawa Akiyoshi 佐川昭吉



場違ひの赤貝貧し雪催 鈴木真砂女 夕螢
数の帆は赤貝とりや揚雲雀 野村喜舟 小石川

赤貝と一声今日は上客にて 鳴島ナミ
赤貝のからや乗初(のりぞめ)餓鬼大将 濯資 選集「板東太郎」
赤貝のひもに終りし夜の鮓 森澄雄
赤貝の剥かれて赤さ増しにけり 鈴木久美子
赤貝の割れし殻もて進みをる 山田真砂年
赤貝の大根おろしの霙かな 久米正雄 返り花
赤貝の身内に溜めて薄き泥 小澤實
赤貝は毛ものでありし笊に笹 山田尚良
赤貝をめんこのやうに打ちつける 小口たかし
赤貝をよく噛みのちのつれづれや 津森延世
source : HAIKUreikuDB



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Related words

***** WKD Kigo Index

WASHOKU : FISH and SEAFOOD SAIJIKI

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Kokerazushi Sushi

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Kokera Sushi (kokerazushi)

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

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Explanation


kokerazushi 柿鮓 / こけら寿司 / 柿寿司 / こけら鮨
"wood shingled sushi", layered sushi


kokera 柿 shingle for a roof, mostly from cedar wood. They give beautiful curves to the roof of a temple
. . . CLICK here for Photos !

kokera (uroko) 鱗 scales of a fish or snake


It is a kind of boxed sushi that was so large, it had to be parted with layers of bamboo leaves.

Fish and vegetables are sliced thinly and placed on a square piece of sushi rice.

When a roof of a new house was finished, this food was given to all who had participated in the making.

Eaten for auspicious occasions and festivals.





Kokerazushi from Muroto, Tosa


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岡山 蒜山 の　こけらずし　Okayama



In Okayama prefecture, it is eaten for the autumn festival.

In former times, fish from the port of Uno 宇野 in Tottori was pickled in salt and carried over the mountains via Tsuyama to Okayama town.
The fish was mostly saba mackerels, iwashi sardines and shiira, dolphin fish (Coryphaena hippurus).



When the carrier women came with their loads in two baskets dangling from bamboo poles, they stopped by every home, sold some fish and talked about their adventures back home and on the way ... like a delicious news delivery.

Now many families in the area of Hiruzen in Okayama prefecture still preserve the tradition of eating shiira fish on sushi, especially for the autumn festival season.

shiira dolphin fish Goldmakrele, Dorade, mahimahi
(not to mix with the mammal "dolphin" iruka)


The fish is about 1 meter long and for a sushi half of the fish is used. That is enough for 120 pieces of sushi.

Preparations start five days before the festival, to make sure the fish is "well done". It is marinated in sweetened vinegar (amazu) for two days, and then the sushi is prepared and let to mature for another two days. The sushi rice contains more vinegar that for a normal sushi.
Recipes are handed down from housewife to daughter in law.

This sushi is also prepared for wedding ceremonies and other auspicious days, since the fish can now be bought at the supermarket at any time.


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Things found on the way


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HAIKU and SENRYU


kokerazushi -
our whole family gathers for
the autumn festival

Nakayama Hanako, Okayama 2002


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Related words

***** WASHOKU : FISH and SEAFOOD SAIJIKI

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Shusse uo career fish

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"Career Fish", promoting fish (shusse-uo)

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

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Explanation

"fish promoting in life as they grow larger"
fish having success in life (shusse) as they grow older
しゅっせうお【出世魚】 shusse uo, shusseuo



Fisch der "Karriere macht"
sucessfull fish, erfolgreicher Fisch
promoting fish
fish that rise in rank
fish of advancement
ascending fish


What kind of career and promotion, you may ask?

Well, as they grow up they change their name, and some say, the flavor when used in food, they have noticably distinct flavor profiles as they mature.


In former times it was custom to cook such fish when a boy was born and later celebrated his "coming of age" ceremony.
The traditional GENPUKU げんぷく【元服】 of a samurai boy was celebrated according to family and political situation when the boy was around 11 to 16 years.
Also when advancing in their carreer the samurai would change name frequently and thus celebrate with an appropriate fish dish with such an auspicious fish of his region.

A katagaki, kata-gaki かたがき【肩書】official position, degree or title is very important and always written on your meishi, visitor's card. It is literally the "writing on your shoulder" and defines your social position.


These fish were also eaten for the New Year celebrations.


The most common "fish with a promotion" were
buri . yellow tail
suzuki . sea bass
bora . gray mullet
iwashi . sardines


They were called with different names as they grew larger and were sold on the market with these different names. There are also many regional variations about these fish names.

The latin name for these fish does not change when they grow older and refers to the grown-up fish.


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maguro マグロ, the tuna fish, does change its name, but is not counted among the shusse-uo.
This holds for unagi eel and shake salmons too.


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出世魚の例 Examples of Shusse-uo

ブリ buri , yellowtail
ブリは、硬骨魚綱 スズキ目 アジ科に属する魚。

代表的な呼び名
ワカシ ukashi ：15 cm くらいまでのもの
イナダ inada ：40 cm くらい（夏に旨い）
ワラサ urasa ：60 cm くらい
ブリ buri ：90 cm 以上（夏は味が落ちる）
関東：ワカシ → イナダ → ワラサ → ブリ
関西：ツバス → ハマチ(hamachi) → メジロ → ブリ
東北：ツベ → イナダ → アオ → ブリ
下北地方：フクラギ → イナダ → ワラサ → ブリ
北陸：ツバエリ → コズクラ → フクラギ → アオブリ → ハナジロ → ブリ
富山県：ツバイソ → コズクラ → フクラギ → ガンド → ブリ
山陰：ショウジゴ → ワカナ → メジロ → ハマチ → ブリ
四国：ヤズ　→　ハマチ　→　ブリ
九州：ワカナゴ → ヤズ → ハマチ → メジロ → ブリ → オオウオ



. Sea bass (suzuki) 　
Lateolabrax japonicus
スズキは、硬骨魚綱 スズキ目 スズキ科に属する魚

セイゴ → フッコ → スズキ → オオタロウ
関西:セイゴ → ハネ →　スズキ
また、ヒラスズキの幼魚をヒラセイゴなどと言ったりもする。(ヒラハネはあまり聞かれない)



ボラ bora. striped mullet, black mullet, springer
ボラは、硬骨魚綱 ボラ目 ボラ科に属する魚

代表的な呼び名
オボコ → スバシリ → イナ → ボラ → トド
派生語：「おぼこ娘」、「いなせ」、「とどのつまり」
関東：オボコ → イナッコ → スバシリ → イナ → ボラ → トド
関西：ハク → オボコ → スバシリ → イナ → ボラ → トド
高知：イキナゴ → コボラ → イナ → ボラ → オオボラ
東北：コツブラ → ツボ → ミョウゲチ → ボラ


マイワシ ma-iwashi Sardines
イワシは、 硬骨魚綱 ニシン目ニシン科に属する魚

代表的な呼び名
シラス→ カエリ→コバ→チュウバ→オオバ

シラス：白子 shirasu 、稚魚、1cm未満　　（マシラスとも）
カエリ：若魚、数cm　　（アオコ、ヒラゴとも）
コバ　：小羽、　　　10cm前後
チュウバ：中羽　　　15cm前後
オオバ：大羽　　　　20cm前後


その他 Others
コノシロ　出世魚に含めない考え方もある。
コイ　コイは登竜門の伝説から出世魚と呼ばれることもあるが名前が変わるわけではない。
source : wkp.fresheye.com/wikipedia


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Worldwide use

Fische, die je nach Alter anders genannt werden

buri
Gelbschwanz, Seriola quinqueradiata
Der Gelbschwanz gehört zu den glückverheißenden Fischen, die „Karriere machen“ (shusse uo), das heißt, er wechselt je nach Körperlänge seinen Namen. Bis zu 35 Zentimeter heißt er in Westjapan TSUBASU, von 35 bis 60 Zentimeter HAMACHI, von 60 bis 80 Zentimeter MEJIRO oder MARUGO. Der erwachsene Fisch von mehr als 80 Zentimeter Länge ist dann der BURI.

Weil er als glückverheißender Fisch angesehen wird, ein Fisch der „Karriere macht“ und bei jedem Neujahrsfest „ein Jahr älter wird“, wird er bei Festessen bevorzugt gegessen. Der Gelbschwanz darf in der Neujahrsuppe von Westjapan (zooni) nicht fehlen.

sawara
Japanische Königsmakrele, Scomberomorus niphonius
Die Königsmakrele gehört zur Familie der saba-Makrelen. Sie wird je nach Länge anders benannt und gehört so zu den glückverheißenden Fischen, die „Karriere machen“ (shusse uo). Bis zu 40 bis 50 Zentimeter heißt sie SAGOSHI, von 50 bis 60 Zentimeter NAGI und mehr als 60 Zentimeter ist es dann die Königskmakrele, SAWARA. Sie kann bis zu 115 Zentimeter lang werden und bis zu 13 Kilogramm wiegen, die weiblichen Fische sind etwas größer wie die männlichen.


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Things found on the way

. Shussebora 　出世ボラ　/ 出世螺 Shusse Horagai .
From a conch shell to a Dragon !

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HAIKU and SENRYU







ぶり はまち、元はいなだの出世魚
buri hamachi moto wa inada no shusse-uo



yellowtail, young yellowtail
originally it was inada . . .
fish rising in rank




anonymous senryu


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出世魚椀をはみだす雑煮かな
shusse-uo wan ni hamidasu zooni kana

the career fish
hangs out of the bowl -
new year's soup

Takahashi Tokieda 高橋時枝


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Related words

***** WASHOKU : FISH and SEAFOOD SAIJIKI

***** WASHOKU : General Information

shussesakana, shusse sakana
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[ . BACK to DARUMA　MUSEUM　TOP . ]
[ . BACK to WORLDKIGO . TOP . ]

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Maguro tunafish

[ . BACK to WORLDKIGO TOP . ]
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Thunafish, tuna (maguro)

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

skipjack katsuo bonito see below

*****************************
Explanation


kigo for all winter

Tuna, maguro　鮪 (まぐろ)
shibi しび tuna
(shibi is also the name of a temple roof decoration, see German below.)


"black tuna", bluefin tuna, kuromaguro 黒鮪（くろまぐろ）
... Thunnus thynnus
"real tuna", hon maguro 本鮪（ほんまぐろ）Atlantic bluefin

binnaga maguro 鬢長, ビンナガマグロ Thunnus alalunga, "White tuna"
kihada キハダマグロ Thunnus albacares. Gelbflossen-Thunfisch
koshinaga コシナガ / 腰長 Thunnus tonggol. Longtail tuna
mebachi めばち / 眼撥 Thunna obesus. big-eyed tuna. großäugiger Thunfisch
minami maguro ミナミマグロ Thunnus maccoyii
taiseiyoo maguro タイセイヨウマグロ Thunnus atlanticus


boat for fishing for tuna, magurobune 鮪船（まぐろぶね）
fishing for tuna, maguro tsuri 鮪釣（まぐろつり）
net for tuna, maguro ami 鮪網（まぐろあみ）



maguronabe 鮪鍋（まぐろなべ）hodgepodge with tunafish
often leek (negi) is added to make a
negima nabe 葱鮪鍋（ねぎまなべ）
This was a speciality of Edo. the MA in the name refers to the MAguro fish.

. . . CLICK here for Photos !


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kigo for all spring

meji めじ small tuna, young tuna
komeji 小めじ（こめじ）, meji maguro めじまぐろ . めじ鮪

. . . CLICK here for Photos !

junger Thunfisch

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Tuna
are ocean-dwelling carnivorous fish in the family Scombridae, mostly in the genus Thunnus. Tuna are fast swimmers—they have been clocked at 70 kilometres per hour (43 mph)—and include several warm-blooded species. Unlike most fish, which have white flesh, tuna flesh is pink to dark red, which could explain their odd nick-name, "rose of the sea." The red coloring comes from tuna muscle tissue's greater quantities of myoglobin, an oxygen-binding molecule. Some of the larger species, such as the bluefin tuna, can raise their blood temperature riri above water temperature through muscular activity. This ability enables them to live in cooler waters and to survive in a wide range of ocean environments.
A remarkable aspect of Thunnus physiology is its ability to maintain body temperature above than that of the ambient seawater.

The Thunnus genus includes 8 species:
Albacore, Thunnus alalunga (Bonnaterre, 1788). binchoo maguro
Yellowfin tuna, Thunnus albacares (Bonnaterre, 1788). kihada
Blackfin tuna, Thunnus atlanticus (Lesson, 1831).
Southern bluefin tuna, Thunnus maccoyii (Castelnau, 1872).
Bigeye tuna, Thunnus obesus (Lowe, 1839). mebachi
Pacific bluefin tuna, Thunnus orientalis (Temminck & Schlegel, 1844).
Northern bluefin tuna, Thunnus thynnus (Linnaeus, 1758).
Longtail tuna, Thunnus tonggol (Bleeker, 1851).

Canned tuna was first produced in 1903, quickly becoming popular. Tuna is canned in a variety of edible oils or in brine.

©　More in the WIKIPEDIA !


The names for the small fish, too small to take out

albacore - tonbo, tombo
bluefin - meji
big eye - daruma
yellowfin - kimeji, ki meji

. . . CLICK here for Photos !: mebachi daruma
ちいさいめばちは「だるま」


. WASHOKU
Fish called DARUMA


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The most important harbors for maguro are in Ooma　大間, Aomori, and in Misaki　三崎, Kanagawa 三崎まぐろ.


Ooma maguro 大間まぐろ Maguro from Oma harbour
often fished with one line in the rough sea toward Hokkaido



Tuna auctions at Tsukiji Market in Tokyo
Tsukiji, the big fish market in Tokyo 築地市場, Tsukiji shijoo



Oroshi hocho, oroshiboochoo
( おろし包丁, "wholesale knife") and
hancho hocho (半丁包丁, "half-tool knife")
are extremely long, highly specialized knives used in Japan to fillet tuna and other large fish.
The hancho hocho is also sometimes called a maguro kiri ( マグロ切, "tuna-cutter").
. WASHOKU
Japanese knives



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Dishes with Maguro 鮪料理
maguro ryoori



tsuna ツナ tuna
shiichikin シーチキン "sea chicken" white tuna
. . . CLICK here for Photos !




akami 赤身 top loin of Bluefin tuna


maguro chazuke　マグロ茶漬け　tuna on rice with green tea
. . . CLICK here for Photos !
Thunfisch-Stücke　auf Reis　mit grünem Tee übergossen


magurodon, maguro-don まぐろ丼 cooked rice with tuna on top
. . . CLICK here for Photos !
Schüssel Reis mit Thunfisch




maguro kabuto マグロかぶと / マグロ兜 head of a tuna
speciality in harbour restaurants



maguro no oroshiae まぐろのおろしあえ
mit geriebenem Rettich angemachter Thunfisch
. . . CLICK here for Photos !




maguro sashimi まぐろ刺身 Sashimi with tuna meat



maguro sushi まぐろ 寿司
. . . CLICK here for Photos !



maguro suteeki まぐろステーキ　Maguro-Steak
. . . CLICK here for Photos !



negima 葱鮪 dishes with leek and maguro
maguro negima まぐろねぎま　
. . . CLICK here for Photos !



negitoro, negi-toro 葱とろ (ねぎとろ) Bluefin tuna belly and chopped green onion
served at the sushi bar
negitoro don ねぎとろ丼 served on rice
. . . CLICK here for Photos !


shiro maguro (白鮪) Binnaga orBincho (鬢長) "white tuna"
on sushi rice



toro とろ　meat for sashimi

ootoro (大とろ) Otoro: fattiest portion of Bluefin tuna belly
toro (とろ) fatty Bluefin tuna belly
chuutoro (中とろ) chutoro : medium-fat Bluefin Tuna belly



yamakake　山掛け　tuna on rice with grated yam
..... yamakake maguro 山掛けまぐろ
. . . CLICK here for Photos !
Thunfisch-Stücke auf Reis mit geriebener Jamswurzel



yokowa maguro ヨコワまぐろ　meat from the ribs of very young bluefin tuna, not more than 3 kg of body weight. baby tuna, young tuna.
Served as sashimi in Fukuoka.
. . . CLICK here for Photos !



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Worldwide use

Germany

Thun, Thunfisch

Ein alter Name für Maguro ist in Japan SHIBI　鴟尾; 鵄尾; 蚩尾, er stammt aus dem Chinesischen. Diese Bezeichnung hat sich übertragen auf die fischschwanzförmige Verzierung der Endziegel auf dem Dachfirst eineswichtigen Gebäudes, zum Beispiel Schloss oder Tempel. Dieser „Fischschwanz“ soll als Repräsentant der Gottheit des Wassers das Schloss oder den Tempel vor Brandgefahr schützen. Daraus hat sich dann auch der shachihoko しゃちほこ Ziegel entwickelt, ev. auch allgemein der "Demon tile" onigawara 鬼瓦.


Thunnus alalunga: der Weiße Thun
Thunnus albacares: der Gelbflossen-Thun
Thunnus maccoyii: der Südliche Blauflossen-Thun
Thunnus obesus: der Großaugen-Thun
Thunnus orientalis: der Nordpazifische Blauflossen-Thun
Thunnus thynnus: der Rote Thun
Thunnus tonggol: der Langschwanz-Thun
Mehr in der WIKIPEDIA !


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. Yellowfin tuna (thamad) 　
Yemen


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Things found on the way


だるまマグロ Daruma Maguro
Lately sold at Tsukiji Fish Market in Tokyo for rather cheap.
メバチマグロの幼魚です. supposed to be the baby of a mebachi maguro.
Good for sashimi
. . . CLICK here for Photos !



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HAIKU and SENRYU


居酒屋に靄たちこむる葱鮪かな
izakaya ni kiri tachikomuru negima kana

at the local pub
mist is gathering -
tuna with leek

Inoue Aa 井上唖々 (1878 - 1923)




四代を生きて傘寿や葱鮪鍋
yondai o ikite sanju ya negima nabe

on my 80th birthday
I look back at four generations -
tuna hodgepodge

Machida Shigeki 町田しげき




tuna hodgepodge



葱鮪鍋下町に闇にはかなり
negima nabe shitamachi ni yami ni hakanari

tuna hodgepodge -
downtown is slowly
getting dark

Itoo Kango 伊藤完吾 Ito Kango (1972 - )



あたたかき葱鮪の湯気やぶしやうひげ
日野草城

たれかれの話となりし葱鮪かな
斎藤優二郎

一族の影の濃くなる葱鮪鍋
八木荘一


葱鮪鍋つつく合縁奇縁かな
清水基吉

葱鮪鍋もも引渡世難きかな
秋山夏樹

source : HAIKUreikuDB


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Related words


***** kajiki maguro 梶木鮪 (かじきまぐろ, 旗魚鮪) marlin
..... kajiki 旗魚 swordfish
Makaira mitsukurii
fishing for marlin, kajiki tsuri かじき釣り（かじきつり）
kigo for all winter


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***** katsuo 鰹 bonito
skipjack tuna
Katsuwonus pelamis
katsu　uo　勝つ魚 "fish to win" - its name was an auspicious one, therefore it was well loved in Edo.

. . . Katsuo and related kigo
kigo for all summer

Dried bonito pieces (katsuobushi 鰹節)

Sawachi food from Tosa 皿鉢料理 sawachi ryoori with bonito katsuo tataki

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first bonito, hatsu gatsuo, hatsugatsuo 初鰹 (はつがつお)
kigo for early summer




十二月の内　卯月初時鳥 - Toyokuni 豊国

The first catch of the season.
First things were much loved in Edo and people payed high prices to get them, some were even first offered at a shrine before consumption.
. WKD : First Things .

目に青葉 山ほととぎす初かつお
me ni aoba yama hototogisu hatsu katsuo

green leaves to look at
hototogisu in the mountains
first Katsuo skipjack

Yamaguchi Sodoo 山口素堂 Sodo
(1642 - 1716)
He was a disciple of Matsuo Basho.

- and a senryu in Edo - reflecting on this one

目と耳はいいが口は銭がいる
me to mimi wa ii ga kuchi wa zeni ga iru

for the eyes
and ears it is fine but
the mouth needs money

We can enjoy a lot for free in spring, but the first katsu fish is just sooo expensive.

- quote -
Thirty-six Views of the Pride of Edo -
The first bonito pick at Nihonbashi (Edo Jiman Sanjūrokkyō Nihonbashi Hatsu-gatsuo)
Painted by Utagawa Toyokuni III and Utagawa Hiroshige II 1864 (Genji 1)

This is a picture that truly shows the "pride of Edo", together with Nihonbashi, a symbol of the city of Edo, hatsugatsuo, the first bonito of the season much adored by the residents of Edo and their admiration was such that a senryū was composed,

Hatsugatsuo
to pawn one's wife for this
is a worthwhile exchange



Among the choicest of the hatsumono (first products of the season), bonito was loved the most by people in Edo. Especially from the Meiwa and Anei (1764-1781) to Bunka and Bunsei (1804-1830) when there was a bonito boom which drove up the price of tuna to startling levels.
According to the recordings of representative writer of the Edo period Nanpo Ota (pen name Shokusanjin), in the third month of 1812 (9th year of Bunka), 6 out of 17 of the bonito brought to the Nihonbashi fish market were delivered to the shogun household, 3 to a famous restaurant Yaozen for the price of 2 ryo and 8 were handed to fishmongers and of these, one was bought by kabuki actor Utaemon Nakamura for the price of 3 ryo.
- source : library.metro.tokyo.jp -

. yaozen 八百善 Yaozen restaurant .

. senryuu, senryū 川柳　Senryu in Edo .

. . . . .


bonito in autumn, akigatsuo, aki gatsuo 秋鰹 (あきがつお)

soodagatsuo 宗太鰹 (そうだがつお ) frigate mackerel
marudooda 丸宗太（まるそうだ）"round Soda"
hiresooda 平宗太（ひらそうだ） "flat Soda"
kigo for all autumn
Soda katsuo, Auxis thazard


. . . . .

. hatsugatsuo no shinku 初鰹神供 (はつがつおのしんく)
offering first bonito .
at shrine Hachimangu, Kamakura
with a hokku by Matsuo Basho about the hatsugatsuo from Kamakura

observance kigo for the New Year

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hatsugatsuo uri 初鰹売り　 first Katsuo vendor in Edo

The vendors started to come around in the fourth lunar month.


昼までの勝負と歩く初鰹
hiru made no shoobu to aruku hatsugatsuo

walking around till lunchtime
for victory or defeat -
first bonito

They took a risk like any street vendor, but their risk (shoobu) was rather small, since most Edoites would pay any sum to get this fish.


初鰹かついだままで見せている
hatsugatsuo katsuida mama de misete iru

the first bonito
shown while still carrying
the tubs on the shoulders

The vendors were so busy, they did not take the time to put their shoulder poles down and place the tubs on the ground.


あての有るようにかけ出す鰹売り
ate no aru yoo ni kakedasu katsuo uri

the bonito vendor
begins to run as if he knew
where he is heading

Still, they made their best business while just walking around, calling out their merchandise.

. senryu, senryū 川柳　Senryu in Edo .


source :　www5e.biglobe.ne.jp/~mitta/town


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- - - - - Matsuo Basho


鰹売いかなる人を酔すらん　
katsuo uri ikanaru hito o yowasuran　

A bonito monger -
What people does he charm
With his pitch?
Tr. Takafumi Saito



又越む佐夜の中山はつ松魚　　
mata koemu Sayo no Nakayama hatsugatsuo

I want to cross it again
this mountain pass of Sayo -
first katsuo skipjack
Tr. Gabi Greve

He had eaten skipjack before crossing this dangerous pass and now remembers this meal fondly.

koeru 超える to cross over a pass


MORE - hokku about Sayo no Nakayama by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .



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source : www.kabuki-za.com


Utagawa Toyokuni 歌川豊国

長屋の住人が共同で買った鰹を魚屋が切り分けている図
A fish peddler cuts a katsuo for the ladies.

.......................................................................



Utagawa Toyokuni 歌川豊国 3rd.

伊勢参りと女魚売り　A man on the Ise pilgrimage and a female fish peddler.
She carries a bandai 盤台 barrel with 鰹 Katsuo and awabi 鮑 abalones.

二代目坂東簑助の伊勢参り - He is Bando Minosuke
二代目岩井粂三郎の女魚売 - She is Iwai Kumesaburo

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First tuna fish was the IKI　粋　of Edo!
There was even a kimono pattern in its honor.
katsuojima 鰹縞 Katsuo stripes


CLICK for more photos !

. - - - Welcome to Edo　江戸 ! - - - .

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***** WASHOKU : FISH and SEAFOOD SAIJIKI

[ . BACK to DARUMA　MUSEUM　TOP . ]
[ . BACK to WORLDKIGO . TOP . ]

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Kintaroo Sardine Sweets

[ . BACK to WORLDKIGO TOP . ]

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Kintaro Sardine (kintaroo iwashi)

***** Location: Japan
***** Season: All autumn
***** Category: Animal

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Explanation



Kintaro, the Strong Boy of Japanese Legend, see below with Daruma.

kintaroo iwashi 金太郎イワシ / 金太郎鰯Kintaro sardine




There is a small red sardine, about 15 cm long, locally called "Kintaro キンタロウ" because of its color, that is caught in the trawling nets in Hagi and Shimonoseki and a few other ports along Western Japan. It is not usually sold in the fish stores of Japan, only regionally.

In English, it is called ゴートフィッシュ "Goatfish", in China 羊魚.

Its sweet red meat tasts good as tempura or grilled with salt.
To prepare a sashimi is bothersome, but makes for a very tasty snack.



It is also dried as it is, maruboshi 金太郎丸干, and sold as a local souvenier in Hagi.

The town of Hagi 萩　is lately trying to promote more dishes with this fish to make it a specialtiy of the city.


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Kintaroo ame 金太郎飴 candy named Kintaro

Kintaro ame (candy) has been made since the middle of the Edo period, by layering different colored pieces of candy into a cylindrical face, pull it long to a stick and cut it in small pieces. Other patterns can be included too. Cocoa and caramel are used to color the pieces.
It used to be sold on the special festival days of local shrines and temples and kids enjoyed the differend faces coming out of each cut.



The original store which made this sweet is in the Daitoo ward in Tokyo, 金太郎飴本店.
http://www.kintarou.co.jp/ame.shtml


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Worldwide use


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Things found on the way



. Kintaro and Daruma
Read the legends and stories HERE.


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HAIKU and SENRYU



どの顔も金太郎飴ちんちろりん　
dono kao mo Kintaroo ame chinchirorin
　　　
each face looks
like Kintaro candy -
chin chirorin

Tsukei 津慶
http://blog.livedoor.jp/sasurai_001/archives/51214697.html

chin chirorin is an imitation of the sound made when cutting the sticks into individual candy.

This senryu is a parody about the new political situation in Japan, Septemper 2009.




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萌えだす雑草金太郎の臍おどけ乾く
moedasu zassoo Kintaroo no heso odoke kawaku

Kato Chiyoko 加藤知世子


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Sanyuutei Kintaroo 山遊亭金太郎 Sanyutei Kintaro
A rakugo comic story teller who writes haiku

稲妻や蔵の錠前開いてをり
inazuma ya kura no joomae aite ori

lightning -
the old lock of the storehouse
is open

Look at more of his haiku HERE
http://www.e-warai.com/


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Related words

***** . WASHOKU : Sardine (iwashi) 　

***** Dishes from Yamaguchi Prefecture and Hagi


WASHOKU : FISH and SEAFOOD SAIJIKI

WAGASHI ... Sweets SAIJIKI

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Funaryoori Ships Boats

[ . BACK to WORLDKIGO TOP . ]
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Food served on board (funaryoori)

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

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Explanation



funaryoori 船料理 (ふなりょうり) food eaten on a ship
Food served on board, for visitors or for the fishermen during work.
The ship can be in motion along a canal or on sea, or fixed to the shore as a swimming restaurant.



funaikesu 船生洲 / 生け簀（ふないけす）"fish preserve" on a boat
fune no ikesu 船の生け簀

ikesubune 生簀船（いけすぶね）boat serving as a fish perserve

ayu ikesu 鮎生簀（あゆいけす）, aquarium for ayu sweetfish


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the following are NOT KIGO

ikesu 生簀 "fish preserve"

aquarium with live fish, kept until consumption. Mostly in expensive restaurants.
Awabi abalones, crabs and many others are often kept in an ikesu to serve them fresh throughout the year, after the official fishing season is over.


. dai no mono 台の物 food on a high tray .
served on yakatabune 屋形船 "palace boat", river cruise boat

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Regional food eaten on board the fishing boats


katsuomeshi かつおめし rice with bonito
used to be eaten on the fishing boats. Fresh fished fish is cut into pieces and simmered together with rice and soy sauce. For flavor, leek and nori are added.
. . . CLICK here for Photos !
from Chiba prefecture



magocha, magochazuke まご茶, まご茶漬け
"rice for the grand children"
On board, the fishermen cut fresh bonito, makerels and other fish into small pieces, mixed them with cooked rice, added some leek and poored hot green tea over the mix. It was so good they talked about "giving it to the grandchildren" back home.
from Chiba prefecture



mamakari 飯借り (ままかり)　Japanese sardinella
"to borrow rice from your neighbours"
They say the fishermen used to grill the fish right on their boats and when the rice of one boat was eaten, they would drive to the next one and ask for his to share.
from Okayama



suketo no okijiru スケトウの沖汁　/ スケトの沖汁
halibutt soup on the boat
prepared by fishermen on the boat. On the fishing trip to Sado island they caught sukettodara すけとうだら(介党鱈) and cut it into bite-size in a pot with miso soup or salt water.
Alaska pollack, Theragra chalcogramma
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from Niigata prefecture



tekonezushi てこねずし . 手こねずし
fish zushi mixed with the hands
Red fish like katsuo bonito and maguro tuna are sliced for sashimi and marinated in soy sauce. Then they are mixed with sushi rice. Perilla leaves, ginger or other seaweed can be mixed. It started with the fishermen of the SHIMA region on their boats, who did not have much time for preparing meals and mixed it with their hands. The ama divers also eat this.
Mie prefecture
. . . CLICK here for Photos !


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Food served on ferry boats フェリーの料理
ferii, from the English ferry.

Essen auf der Fähre
Autofähre


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Worldwide use


ikesu
Fischbehälter im Restaurant

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Things found on the way




Darumabune, a Boat　だるま舟 Ships called DARUMA


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HAIKU and SENRYU

立ち上がる一人に揺れて船料理　　
tachiagaru hitori ni yurete funaryoori

one person gets up
and all is shaking -
eating on board

Takahama Toshio 高浜年尾



船料理さらさらさらと水の音
funaryoori sarasarasara to mizu no oto

eating on board -
sara sara sara
the sound of water

Maeda Goken　前田伍健



醍醐味もさすがに土佐の船料理　　　

飯野鳴潮
Tosa no Funaryoori　

source
http://www.ami-yacon.jp/yume_haiku/yume_haiku_hunaryouri.htm


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eating on board
urchins chase 'grass hoppers'
landing from the deck

Dalip Daswani India


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Related words

WKD : ship, boat and related kigo


***** WASHOKU : General Information

***** WASHOKU : FISH and SEAFOOD SAIJIKI

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