Futsukayoi Hangover

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Hangover (futsukayoi)

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

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Explanation

futsukayoi, futsuka-yoi ふつかよい【二日酔い/ 宿酔 】
hangover
"still feeling drunk on the second day"


My neighbours always suggest some umeboshi as a remedy.




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quote
A hangover (veisalgia) or delayed alcohol-induced headache describes the sum of unpleasant physiological effects following heavy consumption of alcoholic beverages. The most commonly reported characteristics of a hangover include headache, nausea, sensitivity to light and noise, lethargy, dysphoria, diarrhea and thirst. A hangover may also induce psychological symptoms including heightened feelings of depression and anxiety.

Hypoglycemia, dehydration, acetaldehyde intoxication, and vitamin B12 deficiency are all theorized causes of hangover symptoms. Hangovers symptoms may persist for several days after alcohol was last consumed.

There is debate about whether a hangover might be prevented or at least mitigated, along with much folk medicine and simple quackery.

Check the most common remedies HERE
©　More in the WIKIPEDIA !


illustration by Robert Seymour


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Traditional Japanese remedies for hangover


. WASHOKU
Dried salted plums (umeboshi 梅干)
The caring housewife always keeps them handy when her husband came home late the night befor. It contains a lot of organic acid, which eases the stomach pains and nausea. It also contains sodium and potassium.
If the umeboshi is eaten before you start to drink, it is even better, since it will slow the absorption of alcohol.




. WASHOKU
Persimmon (kaki 柿)
They are used all over Asia to work their wonders on the next day. The catalase which they contain flushes the acetaldehyde out of the system. Potassium gets rid of the other alcoholic toxines and the persimmons add an extra amount of vitamin C to keep you fresh.



WASHOKU
Venus clams (hamaguri 蛤 (はまぐり)
. WASHOKU
corbicula (shijimi 蜆)
WASHOKU
Shijimijiru 蜆汁, しじみ汁 miso soup with corbicula clams
. WASHOKU
littleneck clam (asari 浅蜊 )

They are a familiar ingredient in the Morning Misu Soup. Their high concentration of glycogen, calcium and iron counteract the headache and heal the damaged cells. The other minerals and the amino acid of the miso soup itself is also healing and good for an irritated stomach.



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suika スイカ /　西瓜 watermelon
This is an ancient Chinese remedy, containing the antioxidizing aminoacid citrulline, which helps increase blood circulation and improves the liver function.
The company San Koa Suikatoo サン・コア西瓜糖 from Kumamoto put this substance in its "watermelon sugar remedy"
suika no chikara すいかの力 "power of the watermelon"





ninniku shotto ニンニクショット garlic shot
drinks with a high amount of vitamin B1, C and glucose. The vitamin B produces the same strong smell as the garlic. Garlic extract is also used, although it seems better to eat the garlic BEFORE drinking.






ukon ウコン tumeric
kurkuma. Curcuma domestica
This is the YELLOW that turns the Indian curry into a delicious dish.
It is mostly grown in Okinawa and contained in many popular medicines. It can also be used for other medical purposes, like perventing cancer and depression and more. It soothes the upset stomach.
Ukon-medicines also contain other ingredients like fruit-extracts and herbs to combat hangover. In Okinawa, a lot of awamori schnaps is consumed.



supootsu dorinku スポーツドリンク Sports drinks
with many minerals are a modern treat, bringing magnesium and potassium back to the system.
. . . CLICK here for Photos !




. WASHOKU
Honey (hachimitsu 蜂蜜　/ はちみつ)
Another natural remedy is a spoonful of honey before going to bed, if you are still in control of what you are doing.



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Worldwide use

Kater, Brummschädel


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Things found on the way

Biiru ... Beer Bier

Jizake, local ricewine brands

Sake 酒　Rice wine (ricewine) Reiswein　

Shoochuu 焼酎 (しょうちゅう) Shochu, strong liquor



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HAIKU and SENRYU

二日酔ひものかは花のあるあひだ
futsukayoi mono kawa hana no aru aida


酔うて寝ん撫子咲ける石の上
youte nen nadeshiko sakeru ishi no ue


MORE - hokku about sake and a hangover by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .



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二日酔朝日ぞ匂ふ山桜
futsukayoi asahi zo niou yamazakura

hangover -
the morning sunshine smells
of wild cherry blossoms

or ?

the morning sun
smells of my hangover -
wild cherry blossoms

Shiinomoto Saimaro 椎本才麿 (1656 - 1738, January 2)

He was born in Yamato as Hachirozaemon 八郎左衛門 and also used the haiku name 才丸.
He learned haiku from Ihara Saikaku.


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. Hangover Haiku 　


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ukon no hana 鬱金の花 (うこんのはな) tumeric flowers
kigo for early autumn

. WKD : Tumeric, Kurkuma 　


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Related words

***** WASHOKU : General Information

. WASHOKU
Food as Medicine (yakuzen 薬膳) 　


Drinks (nomimono) SAIJIKI
- #futsukayoi #hangover -
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Shin yasai new vegetables

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New Types of Vegetables (shin yasai)


shin yasai, shinyasai 新野菜 "new vegetables"

New crossbreeds of vegetables for the modern consumer. Some are bred with the need to haravest the item during the whole year.
Some are bred for their colorful exterior or a special form, others for more vitamin contents or other nutritional properties.

The list also comprizes vegetables that have been introduced to Japan after 1950.

Many new vegetables also come from China, where they have a long tradition, and are used for Chinese food in Japan.



daikon samitto 大根サミット
Radish Summit - Daikon Sumit
In 2005, members of Nagai Town and Utsunomiya University started to work together to introduce new vegetables (shin yasai 新野菜 ). One of them is the chives for mountain ascetics, see below.
http://www.pref.nagano.jp/xtihou/jousyou/daikon/index2.htm


Some of these vegetables are also KIGO.
Please check HERE

WASHOKU :
YASAI . Vegetable SAIJIKI


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New Vegetables 新野菜 ABC


aachishooku アーチチョーク artichoke
Cynara scolymus
Artischocke


aisupuranto, aisu puranto アイスプラント "ice plant" sea fig, chrystal leaf
also called
barafu バラフ Barafu.
Saga prefecture



asukko あすっこ Asukko
"vitamin leaf" and broccoli crossbreed ビタミン菜とブロッコリー . Grown in Shimane.
. . . CLICK here for Photos !




biitsu ビーツ beets, kind of red turnips
... enkasai 火焔菜(かえんさい)
Beta vulgaris
winter vegetable
Rübe, Rande


burokkori ブロッコリー broccoli
Brassica oleracea
Cauliflower and Broccoli and some cross breeds.



chikorii チコリー chicory
kikunigana 菊苦菜 きくにがな "bitter chrysanthemum leaf"
Cichorium intybus
Chicoree. Chicorée oder Schikoree
... torebisu トレビス Italian chicory
kigo for early spring


endaiibu エンダイブ endive
Cichorium endivia. Used for European cuisine. Originated in Ancient Egypt.
Endivie.


esharotto エシャロット echalote, a kind of onion.
Allium cepa.
Mostly used for French cuisine.
. . . CLICK here for Photos !
Schalotte



guriin haato, guriinhaato グリーンハート "green heart"
a kind of tomato. More sour than red tomatoes, with tough flesh.
Rich in vitamin A, B and C.


. WASHOKU
gyoojana 行者菜 Gyojana,
"green chives for mountain ascetics" 　





hanakkori はなっこりー Hanakkori
Chenese leafy vegetable and broccoli crossbreed
サイシン(中国野菜)とブロッコリー
. . . CLICK here for Photos !


howaito serori ホワイトセロリ white cellory
with a less strong tast than real cellory. Has more vitamines than cellory and can be boiled to a soft fiber mash.
. . . CLICK here for Photos !
weisser Sellerie



kairan カイラン野菜 / 介藍 Chinese leafy vegetable
In English, it is called "Chinese kale" チャイニーズケール.
A kind of cabbage or broccoli.
. . . CLICK here for Photos !



kinsai キンサイ Chinese leafy vegetable
Related to the Japanese parseley (seri せり / 芹), dropwort.
. . . CLICK here for Photos !


koosai コウサイ coriander
... shanzai 香菜(シャンツァイ)


koosaitai コウサイタイ Chinese vegetable
related to the Chinese aburana "fat leaves" vegetables
... honshaitai ホンツァイタイ【紅菜薹】
Grown in China since the Tang period. It is quite soft and contains few fibers. It is rather sweet and has an individual fragrance. Eaten as salad, or blanched or in fried vegetable dishes.
. . . CLICK here for Photos !



kuushinsai 空心菜 "empty center vegetable"
a kind of Chinese vegetable like yoosai ヨウサイ(蕹菜) Ipomoea aquatica
The inside of the stem is empty, hence the name. It contains a lot of carotene.
. . . CLICK here for Photos !



maashu マーシュ kind of lettuce
Kind of ominaeshi Patrinia scabiosaefolia Fisch
The leaves have the form of a sheep. Therefore also called "lamb lettuce" ラムレタス.
. . . CLICK here for Photos !


makomotake, makomo take まこもたけ (真菰竹) kind of sugar cane
When eaten raw, it tasts like bamboo shoots. It is rich in fibers and prevents ageing, also low in calories, and good for your diet.
makomo まこも【真菰】 is a kind of wild rice, water oats, Zizania latifolia Turcz.
from Okinawa
. . . CLICK here for Photos !


moroheiya モロヘイヤ molokheiya, Jew's marrow
Corchorus Olitorius
. . . CLICK here for Photos !
Jute



neginira ねぎニラ / ネギニラ Neginira
crossbreed of negi leek and nira Chinese chives.
For Chinese dishes.
. . . CLICK here for Photos !



okahijiki, oka hijiki オカヒジキ (陸鹿尾菜) "land seaweed"
Salsola komarovii Iljin
green vegetable, resembling hijiki algae. Rich in minerals and vitamines and considered very healthy. The sticks are about 6 cm long.
Eaten steamed or blanched, with vinegar and mustard.
. . . CLICK here for Photos !



papurika, piiman ピーマン green sweet pepper bell pepper
Paprika
... anasutashia アナスタシア, "Anastasia", a kind of
fruit piman フルーツピーマン furuutsu piiman from Russia
It has more vitamin C than normal bell pepper.
. . . CLICK here for Photos !


puchiueeru プチヴェール "petit vail" type lettuce
crossbreed from kale and brussle sprouts (keeru to hakyabetsu ケールと芽キャベツ).
it contains a lot of sugar, almost like a fruit.
. . . CLICK here for Photos !



riiki リーキ leek
kind of European leek, seiyoo negi 西洋ネギ.
winter vegetable
. . . CLICK here for Photos !
Lauch, Porree


roketto sarada ロケットサラダ "rocket salad"
leafy vegetable. kind of rucola.
. . . CLICK here for Photos !


rukkora ルッコラ rucola
for salads and on pizza.
. . . CLICK here for Photos !




sarasare reddo さらさらレッド new type of red onion
tasts more pungent than a normal onion
from 栗山町, since 2006
. . . CLICK here for Photos !



saishin 菜心 / サイシン Chinese vegetable
A very healthy vegetable, meaning "the Heart of Vegetables"., Rich in carotene and vitamins B and C. Prevents obesity, and improves the immune system.
. . . CLICK here for Photos !



sunappu endoo スナップエンドウ snap pea
They can be eaten with the pea pot. Originally from America.
. . . CLICK here for Photos !
grüne Erbsen


sutikku seniyooru スティックセニョール "stick senior"
Chinese vegetable, between kairan broccoli and cabbage.
Rich in vitamin C and D and carotene.
. . . CLICK here for Photos !



tsubomina 蕾菜（つぼみな）"sprout vegetable"
It brings the spring to Hakata (Kyushu).
. . . CLICK here for Photos !


tsurumurasaki, tsuru murasaki つるむらさき【蔓紫】
Basella rubra.
"Indian spinach" インドのほうれん草
. . . CLICK here for Photos !
Malabar-Spinat. Basellgewächse
kigo for early autumn


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urui ウルイ Urui
also called
gibooshi ギボウシ（擬宝珠）
Hosta fortunei. A mountain vegetable (sansai)
In Yamagata, the stems are used as a vegetable for many dishes or eaten after blanching and some ponzu dressing added.
It is one of the first wild vegetables that comes out in early spring after the snow has thawed.
ginbo ギンボ is the Yamagata name for this plant.
. . . CLICK here for Photos !
The flower of hosta (gibooshi) is edible.
Edible blossoms, edible flowers (shokuyoo no hana)


kigo for early summer

gibooshi no hana 擬宝珠の花 (ぎぼうしのはな)
hosta flowers
..... giboshi ぎぼし, hana giboshi 花ぎぼし（はなぎぼし




. VEGETABLES IN SUMMER - SAIJIKI

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yaakon ヤーコン Yakon potato
Smallanthus sonchifolius
Has long been pruduced in the Andes mountains of South America. Grown in Japan since about 80 years ago, mostly in Hokkaido.
. . . CLICK here for Photos !



yama wasabi 山わさび white horseradish
Armoracia rusticana
Hokkaido





zukkiini ズッキーニ zucchini, courgette
Cucurbita pepo melopepo
Of the pumpkin family. Low calory vegetable for diet. With a lot of vitamen K, carotin and calium.


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Worldwide use


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Things found on the way


Knorr Cup Soup Shin Yasai no Potage series
Vegetable Soups from Knorr クノール
New Series
. . . CLICK here for Photos !


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. WASHOKU
Dentoo yasai 伝統野菜 Traditional Vegetables
Traditionelle Gemüsesorten　



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HAIKU and SENRYU


new vegetables -
the rusty knife
of my mother

Nakayama Ishino, 2002



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Related words

***** WASHOKU :
YASAI . Vegetable SAIJIKI


. PLANTS - - - the Complete 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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Worldwide use

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.
©　More in the WIKIPEDIA !


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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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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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Yookai Nabe Monster food

[ . BACK to WORLDKIGO TOP . ]
. - yookai, yōkai 妖怪 Yokai monsters - .
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Monster Soup (yookai nabe)

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

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Explanation

yookai nabe 妖怪鍋 "monster soup"

from local wild boars and vegetables, flavored with local miso paste.



From Shikoku, Tokushima, Miyoshi township
Yamashiro Oboke Yookai Mura
山城大歩危妖怪村


Other delicacies served:
youkai drinks




yookai koohii 妖怪珈琲 "monster coffee"
. . . CLICK here for Photos !


nezumi otoko jiru ねずみ男汁 "soup of the mouse-boy"
. . . CLICK here for Photos !


yookai jiru 妖怪汁 "monster soup"
. . . CLICK here for Photos !


medama ojaji jiru 目玉のおやじ汁 "soup with the man of only one big eye"
. . . CLICK here for Photos !



. WASHOKU
GeGeGe souveniers and food in 2010 　
Tottori 2010


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This small village on the slopes of the high Shikoku mountains in the Iya Valley area uses local and other monsters to bring back some life into the ageing village.
Every year in Summer there is a "Monster Festival", where they serve a big pot of "monster soup".

They also sell "Monster Tea", yookai cha 妖怪茶.



This village is the origin of the monster called
konaki jijii 児啼爺（こなきじじい） "grandfather who cries like a baby", a huge baby monster
If you find him like a baby crying and pick him up, he will get heavier and heavier and turn into stone right there.
. . . CLICK here for Photos !
子泣きじじい, konaki jiji
is also one of the monsters in the famous GEGEGE no Kitaro
ゲゲゲの鬼太郎 manga. (see below)

- quote -
Konaki-jiji 子泣き爺, Konaki-Jiji, "Old man crying"
The Konaki-jiji is said to be able to take the appearance of an old man or a baby. In either case, the spirit lures an unwary bypasser towards it and allows him or her to pick it up. After the spirit is picked up, it suddenly becomes a heavy stone that crushes the victim to death. In some versions of Konaki-jiji stories, the spirit is that of a baby left to die in the wilderness.
The Konaki-jiji can be traced back to family records in Shikoku where the term was used to describe an old man who sounded like a child when he cried. The term was eventually used in a national encyclopedia of yokai and became a nationally known phenomenon.
- source : wikipedia -

In Tokushima (Shikoku)
If people hear him cry in the far mountains, there will be an earthquake.
. jishin　地震 Legends about Earthquakes .

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On more than 80 spots in the valley, there are "monster legends". Some monsters teach children and the local people to come home before dark, or not to build a house on the slope, because the ground is not safe and prone to landslides.

The children study the local monsters at school and also learn about all the old monsters of Japan.
The grown-ups prepare large faces of styropor for the annual monster procsssion during the monster festival 妖怪まつり. There is also a "monster band" with some music.

The region is now one of the worlds "monster protection areas" 怪遺産 of the world monster association 世界妖怪協会.

. . . CLICK here for more Photos !


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Konaki Jijii (子泣き爺, "Child-crying Old Man")
Konaki Jijii is a comic, absent-minded old yōkai man who attacks enemies by clinging to them and turning himself to stone, increasing his weight immensely and pinning them down. He and Sunakake Babaa often work as a team. The original konaki jijii is a ghost which is said to appear in the woods of Tokushima Prefecture in the form of a crying infant. When it is picked up by some hapless traveller, it increases its weight until it crushes him.
Konaki-jijii first appears in a cameo as one of many yōkai attending a sukiyaki party in the story A Walk to Hell before making a more prominent appearance in The Great Yōkai War.
In the 2002 Kodansha International Bilingual Comics edition, he is referred to as Old Man Crybaby.

wikipedia : GeGeGe no Kitaro (ゲゲゲの鬼太郎)


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Food as Yokai - Manga - 妖怪たちのイラスト
「 鰹節猫」 katsuobushi cat and many more
- source : japaaan.com/archives/32651 -


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Other monster food in Japan

yookai raamen 妖怪ラーメン Monster Noodle Soup
Yokai ramen
CLICK here for PHOTOS !


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Worldwide use


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Things found on the way


Japanese Ghosts and Ghost Stories, kaidan 怪談

Ghosts, monsters, demons (yookai, bakemono) Japan


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HAIKU and SENRYU

a little village
comes back to life -
monster soup

Gabi Greve, October 2009


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Related words

***** WASHOKU : Regional Japanese Dishes

Tokushima Dishes 徳島


. Oni 鬼　Demon Amulets .

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Karee Curry INFO

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Curry (karee)

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

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

Curry is a dish of India, but in Japan it has taken on a life of its own.




quote
Curry (カレー, karē) is one of the most popular dishes in Japan. It is commonly served in three main forms: curry rice (カレーライス, karē raisu), karē udon (thick noodles) and karē-pan (bread. Curry rice is most commonly referred to simply as 'curry' (カレー, karē).

A wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. For the meat, beef, pork, chicken and sometimes duck are the most popular, in order of decreasing popularity. Katsu-karē is a breaded deep-fried pork cutlet with curry sauce.

Curry was introduced to Japan during the Meiji era (1869 - 1913),
at a time when India was under the administration of the British. The dish became popular and available for purchase in supermarkets and restaurants in the late 1960s. It has been adapted since its introduction to Japan, and is so widely consumed that it can be called a national dish.
As curry rice was introduced to Japan via English cuisine, it was originally considered to be Western cuisine.

original curry (オリジナルカレー, orijinaru karē), Japanese style

Curry sauce (カレーソース, karē sōsu) is served on top of cooked rice to make curry rice. Curry sauce is made by frying together curry powder, flour and oil, along with other ingredients, to make roux (ルー, rū); the roux is then added to stewed meat and vegetables, and then simmered until thickened. Adding potatoes to curry sauce was introduced by William S. Clark of the Sapporo Agricultural College, due to rice shortages at the time.

While curry roux and curry sauce are strictly speaking not the same, many people do not distinguish between the two, and it is common for people to ask for 'extra roux' (ルー増し, rū mashi) when ordering extra curry sauce in restaurants.

Instant curry roux カレールー was first sold in powder form by House Foods in 1926, and in block form by S&B Foods in 1956.

Vacuum-sealed curry sauce, prepared by heating the pouch in hot water or the microwave, is also popular.

dorai karē (ドライカレー) dry curry
yaki karē / yaki karee (焼きカレー)

©　More in the WIKIPEDIA !


It comes in three basic tasts

sweet 甘口 amakuchi
medium 中辛 chuukara
hot 辛口 karakuchi


It is served in small stand-only shops in the stations, Indian restaurants or curry restaurants, where it is served extra in a silver bowl.




Indo karee インドカレー "Indian Curry"


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Some Curry Specialities 日本のカレー



aroe karee アロエカレー aloe curry with Aloe vera




chikin karee チキンカレー chicken curry





Fujisan karee 富士山名物カレー "Curry a la Fujisan"
The rice is heaped like a little mountain top
. . . CLICK here for Photos !

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Fukushima Curry specialities

karee chaahan カレーチャーハン fried rice with curry sauce
. . . CLICK here for Photos !

karee raamen　カレーラーメン noodle soup with curry sauce
. . . CLICK here for Photos !

karee yakisoba カレーやきそば
fried noodles with curry sauce
. . . CLICK here for Photos !


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. bengara karee ベンガラカレー Bengara Curry
from Fukiya village, Okayama　



biifu karee ビーフカレ beef curry
from all kinds of famous Japanese beef varieties
. . . CLICK here for Photos !
... Matsusaka gyuu karee 松阪牛カレー Matsuzaka beef
Mie prefecture



. Gegege no Kitaro (ゲゲゲの鬼太郎) . Beef Curry
from Tottori, home of Mizuki Shigeru, Manga Painter




gooya karee ゴーヤーカレー bitter melon curry, goya curry
Okinawa


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gotoochi karee ご当地カレー "local curry"
from all the different regions of Japan


A shop in Kurashiki offers more than 60 varieties of local curry during the hot summer of 2010!


. . . CLICK here for more local curry Photos !





A Book with recipes from 47 prefectures of Japan.


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Hokkaido howaito karee 北海道ホワイトカレー white curry from Hokkaido
. . . CLICK here for Photos !




hokki karee ほっきカレー / ホッキカレー hokki shell curry
hokki long shell, Spisula sachalinensis.
Speciality of the Ainu in Hokkaido
. . . CLICK here for Photos !



hotate karee ほたてカレー scallop curry
Aomori



ishiyaki karee 石焼きカレー curry sauce with rice served in a heated stone bowl
. . . CLICK here for Photos !




jikaree 地カレー "local curry"
prepared in small factories for the local people.
With hacho miso and beans and other ingredients.




kaki karee 牡蠣カレー oyster curry
Hiroshima


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karee aisu カレーアイスクリーム ice cream with curry flavor
. . . CLICK here for Photos !



karee bootoo カレーぼうとう / カレーホウトウcurry taste hootoo
from Yamanashi




karee mame カレー豆 peanuts with curry flavor
Chiba prefecture




kareepan, karee pan カレーパン curry bread
This is very popular, especially with children.


karee raisu カレーライス curry rice cooked rice with curry


karee ramune カレーラムネ lemonade with curry flavor
. . . CLICK here for Photos !



karee soomen カレーそうめん cold soomen noodles with curry sauce
. . . CLICK here for Photos !


karee soosu カレーソース curry sauce
to poor on many dishes for additional flavor
. . . CLICK here for Photos !


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katsu karee カツカレー cotelette with curry sauce on rice
Because of the auspicious meaning of KATSU (to win) this is often eaten to pass an examination.



kiima karee キーマカレー keema curry, qeema curry
. . . CLICK here for Photos !



konan karee コナンカレー Conan curry 　
From Tottori, with Manga illustration cover



maaboo karee マーボーカレー Mabo-Curry
sauce mix with Chinese-flavored mabo-sauce



nashi karee 梨カレー nashi pear curry
Shimane
. . . CLICK here for Photos !
... seiyoo nashi karee 西洋梨カレー western pears curry
from Niigata




orientaru raisu オリエンタルライス oriental rice
a kind of dry curry, with low-fat salami from local cows. On top of this a special demi-glace curry sauce.
From Nemuro, Hokkaido



pooku karee ポークカレー pork curry
similar to beef curry, but with pieces of pork meat.
Not common in Osaka.
CLICK here for PHOTOS !



Potato Curry Pizza, Hokkaido Style
. . . CLICK here for Photos !



ringo karee リンゴカレー / りんごカレーapple curry
Nagano
. . . CLICK here for Photos !



saba karee サバカレー mackerel curry
Chiba
Made fresh or sold in tins.
. . . CLICK here for Photos !


shikaniku-iri karee raisu シカ肉入りカレーライス
curry rice with deer meat, Ezo-deer meat curry
Hokkaido


suupukaree, スープカレー soup curry
Curry ingredients are cut to big pieces and boiled in the soup. Vegetables, potatoes, carrots, paprica. Some even ladle this over boiled rice.
Sapporo, Hokkaido



tenpura karee 天ぷらカレー Tempura curry
. . . CLICK here for Photos !



udon karee, karee udon うどんカレー / カレーうどん
. . . CLICK here for Photos !




tsepperin karee ツェッペリンカレー Zeppelin Curry
Tsuchiura 土浦



yakuzen karee 薬膳カレー　Yakuzen curry
bean curry cooked “yakuzen-style” (medicine food)
. . . CLICK here for Photos !


yasai karee 野菜カレー vegetable curry
. . . CLICK here for Photos !





Yokosuka kaigun karee よこすか海軍カレー from Yokosuka navy
Kanagawa，横須賀カレー



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Tokyo X buta 東京X豚 Tokyo X pork from special pigs
Often processed into a Tokyo Curry.
WASHOKU
Tokyo X buta 東京X豚 Pigs from Tokyo




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Worldwide use


INDIA SAIJIKI
Food from India


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Things found on the way


Daruma Curry だるまカレー


In Osaka
大阪市西成区天下茶屋1-18-20




Snowman Daruma Curry ゆきだるまカレー




and Daruma Curry served at Daruma Mountain in Izu
だるまカレー
source : potawind/darumayama 達磨山


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HAIKU and SENRYU

梅雨湿りカレーライスを食べにけり
tsuyu shimeri karee raisu o tabe ni keri

humid rainy season ...
I go out to eat some
curry rice

Wakimoto Maki 脇本 眞樹（塾長）
月曜日, 6月 29, 2009
http://333751044.blogspot.com/2009/06/blog-post_3891.html

Thank you, Wakimoto san.


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carry on !
oh, curry on !
Indian Spices


spilling curry
on my khadi suit -
all natural colors


When I want to tease my Japanese friends asking about our stay in India, I tell them:

"We ate rice and curry for breakfast,
curry and rice for lunch and later
rice and curry for dinner."

Gabi Greve
India Saijiki


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red hot pepper -
another fight over
Indian curry

Gabi Greve
my husband likes it REALY HOT !

WASHOKU
toogarashi 唐辛子 (とうがらし) red pepper, hot pepper

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lamb korma
topped with crisp fried onions-
a labor of love

Claudia Cadwell

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curried pandan rice
I add a teaspoonful
of mango chutney

According to some recent scientific study, a regular dose of curry keeps Alzheimer's at bay.

Ella Wagemakers

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in the outhouse
the curry burns
a second time

Mike Keville


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dose of curry
wondering where I left
my dose of curry

Melinda Hipple

source : my facebook
June 2009

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Indian delight...
the spouse adds spice
to life

Kumarendra Mallick
Hyderabad, whcIndia


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The pot belly crackles
Idli's steaming in bamboo
Raindrops shatter the window

Idli is a steamed rice ball from south India.

source : Gerard, Wild Lotus Art


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cold curry
lunch resumed after
a med call

bob (a medical worker)
people tend to want the ambulance just as we sit down to eat!
Happy Haiku Forum, July 2009


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veggie fest
curry soya beans
with white rice

kenneth daniels (GY)


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Click for enlargement



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Related words

***** WASHOKU : General Information

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