Showing posts with label tool. Show all posts
Showing posts with label tool. Show all posts

6/30/2014

kyogibune boat

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kyoogibune, kyōgibune 経木舟 kyogibune
boat from paper-thin sheets of wood


The boat for serving food is made from matsu, sugi or hinoki pines.




They are easy to use and throw-away for food stalls at the roadside and are offered in large quantities.






- source : runshimo.blog.ocn.ne.jp

natto served in a kyogibune 船納豆





takoyaki


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kyoogi, kyōgi 経木 "lit. sutra tree"
paper-thin sheets of wood


This type of sheet for writing was widely used before the advent of cheap paper.
It was quite practical, since it could easily be "erased" by shaving over the wooden plate and start again.

Since most offerings to the deities in Buddhism were placed on these sheets, written with a sutra text (kyoo 経), the naming became popular.

Later it was also used to wrap food items. Also small ply boxes (oribako 折箱) are made to store bento for station lunch boxes.

Now kyogi is also used to make other items, like toys, ikebana flower arrangement accessories and others.



CLICK for more objects !


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Shumai Bento with a sheet of kyogi at the bottom
崎陽軒のシウマイ弁当 Yokohama

When the lunch box is opened, the faint smell of wood adds to create appetite.

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. Kashiwameshi - かしわめし - Orio 折尾駅 .
minced chicken meat on rice
鹿児島本線折尾駅


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. Anago Meshi 穴子飯- あなごめし - Miyajima 宮島 .
rice with conger eel
山陽本線宮島口駅

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. Train Station Lunch Box (ekiben 駅弁) .


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- quote
Kyogi is a wooden paper from Japan.
It is thinly shaved pine wood and has a smooth surface. It is semilucent with a wonderful wooden smell.
Traditionally Kyogi was used to wrap food, onigiri, fishes or sweets. It was also used to wrap obentos in. Kyogi found a revival in the ecological minded world and is even seen in restaurants recently.

Seen by European eyes it has a Scandinavian touch with its bright wooden tone and its mat surface.
Kyogi can be rolled, twisted, cut, teared, stenciled, painted on, tinted, glued and stapled into many shapes. It allows your creativity to flow free.



Designs with Kyogi
- source : www.greengabes.com/kyogi


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Things found on the way





kyoogibune, kyoogi no fune 経木舟
kyogibune, boats from paper-thin sheets of wood


(mostly wood from hinoki or sugi pines)
There are people on board, linked to the paper strips hanging down. When the wind moves these strips, the boatman starts rowing, the man dances with his umbrella.
This art has died out at the early Showa period.

. Folk Toys from Kanagawa .
Odawara town 小田原


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HAIKU and SENRYU



kyoogiboo, kyougibou 経木帽 kyogibo hat
hat made from a paper-thin sheet of wood

chip bonnet, wood-chip hat, chip-plait hat

. HAT .. kigo for all summer .




存在の大きさ経木帽の大きさ
sonzai no ookisa kyoogiboo no ookisa

the largeness of existence
the largeness of this chip-plait hat


Kakurai Akio 加倉井秋を (1909 - 1988)

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島の医者経木帽被て往診す
shima no isha kyoogiboo katsugite ooshin su

this doctor from the island
wears his chip-plait hat
to visit patient's homes . . .


Tsue Heki-U 津江碧雨

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秋もはや壁の飾りの経木帽
石塚友二

経木帽の奥の黒き瞳たたかえり
赤城さかえ

経木帽の軽さ画鋲をもて壁に
鈴木栄子

経木帽海気を含み柔かき
久米正雄

経木帽著けて立夏に加はれり
相生垣瓜人

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夏好きのわれに日の縞経木帽
宇宙遊泳夢より遠し経木帽
文豪に礼縁に脱ぐ経木帽
経木帽秋風立ちし紐結ぶ

百合山羽公 Yuriyama Uko (104 - 1991)


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Related words

***** . kyoogi natto 経木納豆 from Hakodate .
函館だるま - Hakodate Daruma  経木納豆



with Daruma san !





CLICK for more photos !


. WASHOKU - GENERAL INFORMATION .

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. join ! WASHOKU - facebook group .


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2/06/2012

Wasara dishes

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Wasara dishes






ワインカップ wine cup
コーヒーカップ coffee cup
角皿・丸皿 plates and many more


The organic forms that can be accepted comfortably and the texture that gives a handcrafted feel are functional beauty rooted in the Japanese custom of holding dishes as we eat

source : www.wasara.jp



wasara
is a japanese company making disposable dishes from paper. these paper dishes are made from reed pulp and sugar cane waste making them a more eco-friendly option than standard paper plates.
separating themselves further from the average disposable dishes, wasara dishes boast a unique simplicity that is thoroughly japanese. the elegant shapes are subtle and specifically designed for holding in your hands, for events like cocktail parties.
source : www.designboom.com



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Things found on the way



'siwa' paper products by naoto fukasawa for onao

source : www.designboom.com


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Related words

***** - Tableware -

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8/15/2009

Kitaoji Rosanjin Utsuwa

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The UTSUWA うつわ【器】, vessel or dish
in which the food is served, is as much of importance to washoku as is the cooking itself.

Rosanjin was known for making his own pottery vessels to fit his food.
He even made some dishes with Japanese poetry inscriptions.


© PHOTO :utahito takakiyo

Most famous restaurants have a separate ... Storehouse, warehouse (kura, dozoo) ... , where they keep different dishes for all seasons, sometimes different one's for every month.

When I learned kaiseki cooking in Kamakura, my teacher had different dishes for every month and some extra for special monthly celebrations like the Boy's Festival or Chrysanthemum Watching.

Here I want to introduce an important person of Japan, whith a great influence on the UTSUWA culture.


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Kitaoji Rosanjin (北大路魯山人)
(1883 – 1959)

Kitaooji Rosanjin
a calligrapher, ceramicist and restaurateur in Japan during the first half of the twentieth century. Born in the village of Kamigano he founded the Bishoku Club (Gourmet's Club) in 1921. It became a private restaurant. The Great Tokyo earthquake of 1923 destroyed most of his ceramics collection, and he began making pottery to replace it. He also became a scholar of antique pottery publishing his work during the 1930's. Isamu Noguchi lived on his property for a while during the 1950s.

Rosanjin was mentioned several times on the Japanese TV show Iron Chef as the "mentor" of the "Chairman Kaga" character.

Kaiseki Chef, Yasushi Naoe (born in Oono, Kanazawa, Ishikawa Prefecture, Japan in 1935) used Rosanjin's museum dishes for very special occasions at Kawai Ryokan in Toyama, Japan.
© More in the WIKIPEDIA !


! Photos !

CLICK for more English Information

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Mountain man who walked the path of art

"Born alone, will die alone;
come alone, will be gone alone;
study alone, walk alone."


This is said to be the mantra of one of Japan's greatest 20th-century artists, the boisterous, arrogant and brilliant Rosanjin Kitaoji.

MORE
source :  www.e-yakimono.net / Robert Yellin



External LINS about Rosanjin

http://shofu.pref.ishikawa.jp/portal/syoku-e/culture/rosanjin/index.html

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CLICK for more photos

Wa no Utsuwa, 和の器 Japanese Vessels
wafuu ustuwa 和風器 Japanese plates and dishes

yooki 容器 container, vessel
Gefäß; Behälter

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various kinds of plates and bowls
Teller, Schale, Schüssel

CLICK for wafuu plates
sara, ban さら 【皿・盤】 plate, dish, saucer, platter

ashizuki kaku daizara 足付角大皿 large square plate with small legs (for kaiseki meals)
daenkei torizara 楕円取り皿 oblong plater (for indivitual helpings)
fukazara 深皿 dish (deep plate)]
hassunzara, hassun sara 八寸皿 Hassun-plate for kaiseki (about 24 cm long)
. . . CLICK here for Photos !
haizara はいざら【灰皿】 ash tray (Aschenbecher)
hiratai 平たい皿 flat dish/ plate
hirazara ひらざら【平皿】 flat dish. flache Platte, flacher Teller
kakunagazara 角長皿 long square plate. lange viereckige Platte
. . . CLICK here for Photos !
kareezara カレー皿 plate for curry rice. usually oblong and rather deep.
. . . CLICK here for Photos !
kashizara 菓子皿 plate for sweets
kakuzara かくざら【角皿】 plate with four corners. viereckige Platte, viereckiger Teller
. . . CLICK here for Photos !
kozara 小皿 small plate . kleiner Teller, kleine Schüssel
nagakakuzara 長角皿 square long plate (for grilled fish)
oogi hirazara 扇平皿 flat dish in the shape of a handfan
. . . CLICK here for Photos !
oozara 大皿 platter. großer Teller, große Schüssel
pureeto プレート plate (western style)
sakanazara, sakana sara 魚皿 plate for a fish, often with a fish pattern or itself in the form of a fish
. . . CLICK here for Photos !

CLICK for more sashimi plates
sashimizara, sashimi sara 刺身皿 plate for sashimi, often with a small extra dish for the sauce.
sankakuzara 三角皿 plate with three corners
. . . CLICK here for Photos !
shikakuzara 四角皿 square plate
soosaa ソーサー saucer, western-style plate
sushizara, sushi sara 寿司皿 plate for sushi, sometimes with a cover for a kaiten zushi.
. . . CLICK here for Photos !
suupuzara スープ皿 soup plate
teshiozara 手塩皿 small plate for table salt
torizara 取り皿 small plate (for your individual helping). kleiner Teller, um Essen für alle zu verteilen
. . . CLICK here for Photos !
ukezara 受け皿 saucer (also used for flower pots). Untertasse
. . . CLICK here for Photos !
ukezaratsuki kappu 受け皿つきカップ cup with saucer. Tasse mit Untertasse



CLICK for more photos
saramawashi さらまわし【皿回し】 spinning plates on a stick
Tellerjonglieren


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hachi はち【鉢】 bowls of all kinds

asabachi 浅鉢 shallow bowl. flache Schale
chawan 茶碗 ricebowl. lit. "tea cup". Reisschale, Schüssel
chuubachi 中鉢 bowl of middle size
daenbachi, daen hachi 楕円鉢 oblong bowl
daibachi 大鉢 big bowl. grosse Schale
donburi どんぶり【丼】 bowl, usually with a lid of the same pattern. Donburi-Schüssel
donabe 土鍋 earthware pot. irdener Kochtopf
futatsuki wan 蓋付き碗 bowl with a lid (often for chawan mushi)
fukabachi 深鉢 deep bowl. tiefe Schale
guratan sarabachi グラタン皿鉢 bowl for gratin (usually heat-proof)
kakubachi 角鉢 square bowl. viereckige Schale
. . . CLICK here for Photos !
katakuchi bachi 片口鉢 bowl with a spout on one side. Schale mit Ausguss an einer Seite
. . . CLICK here for Photos !
kobachi 小鉢 small bowl. kleine Schale
mamebachi 豆鉢 very small bowl
meshiwan めしわん【飯椀/飯碗】 bowl for rice. Reisschale
sankaku asabachi 三角浅鉢 shallow bowl with three corners

CLICK for more photos
tonsui とんすい small bowl with a handle (to take your own portions from a larger pot)
. . . CLICK here for Photos !
..... tetsuke tonsui 手付とんすい with a handle. Portionsschale.
It often comes with a small saucer


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kigo for all summer

. suzu no hachi 錫の鉢 (すずのはち) small pot of tin  
suzu no sara 錫の皿(すずのさら)plate of tin



. kiriko 切子(きりこ)cut glass  
..... kattogurasu カットグラス
..... gyaman ギヤマン (diamant)
..... biidoro びいどろ (vidro)
For small pots and plates, glasses and more



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WASHOKU
sawachi ryori 皿鉢料理
Ceremonial Food from Tosa.
Festessen von Tosa
"lit. food served on plates and bowls


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cups : kappu カップ cup

chawan 茶碗 tea cup for the tea ceremony. Teetasse
guinomi ぐい呑, ぐい飲み extra large sake cup. großer Sakebecher
koohii kappu コーヒーカップ coffee cup. Kaffeetasse
sakazuki 杯/ さかずき small cup for hot sake. Trinkschale für Reiswein; Sakeschälchen
tei kappu, tii kappu テイーカップ tea cup. Teetasse fuer schwarzen Tee
tii kappu チーカップ tea cup (not very commonly uses)
yunomi 湯のみ(湯呑み) small tea cups. Becher, meist fuer Tee.
(lit. drinking hot water)
. . . CLICK here for yunomi Photos !

. Teacups 湯のみ yunomi with Daruma .


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Compiled by Larry Bole

Kigo Hotline, February 2012

sarabachi mo honoka ni yami no yoisuzumi
--Basho

plates and bowls too
faint in twilight:
evening cool

Tr. Barnhill

plates and bowls
dimly in the darkness
evening cool

Tr. Reichhold

plates and bowls
dim in the twilight--
the evening cool

Tr. Ueda


sara o fumu nezumi no oto no samusa kana
--Buson

Treading on the dishes,
rats make a noise
of coldness!

Tr. Sawa & Shiffert

The sound
Of a rat on a plate,--
How cold it is!

Tr. Blyth


akikaze ya moyoo no chigau sara futatsu
-- Sekitei Hara (1889-1951)

autumn wind--
with different patterns
two plates

Tr. Ueda


shirasara no fureau oto no yoru no aki
--Yoshiko Yoshino

the sound of white plates
clinking together--
a night in autumn

Tr. Ueda


mo no ie no mashiroki sara no mugetsu kana
--Yoshiko Yoshino

The pure white dishes
of a house in mourning--
harvest moon unseen

Tr. Gurga & Miyashita


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source : facebook
セルヴィス・ランベール 「平皿 海老に鯛図」
Homage to Hokusai and Hiroshige 北斎、広重へのオマージュ


My Articles on Japanese Pottery
start from here:

Yakimono 焼物  Daruma in and on pottery    


WASHOKU ... Tableware and Tools

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3/30/2008

TOOLS and TABLEWARE

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TOOLS and TABLEWARE

A lot of my tableware has a figure of Daruma san as decoration.


aburakoshi, abura-koshi あぶらこし【油漉し】 for filtering used oil
kosu こす【漉す】 to filter
Usually a metal net.
. . . CLICK here for Photos !
Used Tempura-oil is collected for reuse these days.



amijakushi あみじゃくし【網杓子】ladle with a filter
skimmer, ladle strainer
kind of shakushi しゃくし【杓子】 ladle.
. . . CLICK here for Photos !
They come with diffrent sizes of nets, for tempura or froth and scum on food etc.



arumihoiru アルミホイル aluminium foil
"alumi foil"
used for wrapping dishes and ingredients.



Bentoobako ― Lunchbox with Daruma Bentoobako 弁当箱, Lunchpaket
Bento and Ekiben Bento at the station. Lunchpakete und O-Bento am Bahnhof
..... magewappa bento box 曲げわっぱ

Bon, 盆 a tray Tablett


chawan 茶碗 tea cup and rice bowl

Coasters Bierdeckel

Cups and Mugs
..... Guinomi ぐい飲み Tea Cups Teetassen

Daidokoro 台所 (だいどころ) Japanese Kitchen


Gopan Rice Bread Cooker ライスブレッドクッカー「GOPAN(ゴパン)」


hachi 鉢 all kinds of bowls Schalen, Schüsseln

Handai はんだい wooden tub to prepare sushi rice

Hashi : Hashi, O-Hashi ... Chopsticks お箸 おはし
..... chopstick Rest Hashi oki ... chopstick rests 箸置き, Esstäbchen
..... box to keep the chopsticks, hashibako 箸箱
..... saibashi さいばし (菜箸) long chopsticks used for cooking and serving.
kajikibashi 鹿食箸 chopsticks to eat "mountain meat"  from Suwa Shrine
kattobashi カットバシ / カット箸 / かっとばし
chopsticks made from broken baseball clubs



Hocho, wabocho . 和包丁. Knife, knives (hoochoo, waboochoo) Japanisches Messer

Honenuki 骨抜きPincer, Pinzette


Hooroku ほうろく(焙烙) earthware pan
for special hooroku dishes like horokuyaki.
Hooroku 焙烙 / 炮烙 / ホーロク / ほうろくearhten roasting pot and Hooroku Jizo ほうろく地蔵 and a kyogen play, 炮烙割り "smashing pots"



Kaishi 懐紙Japanese paper for the tea ceremony, washi 和紙


kama 釜 stove, Herd
Old farmhouses use a large stove fired with wood.
. . . . . nukagama 糠釜(ぬかがま) stove fired with nuka rice bran.
The stove is used outside in the garden.
It keeps the temperature even for a long time and is best for cooking rice.. . . CLICK here for Photos !


Kashigata 菓子型 <> Cake Molds from wood
..... Kashigata 菓子型 Cake mold from iron
kata 型 mold, shape

Kashi bin 菓子ビン <> Glass for cookies

katsuobushi kezuriki かつおぶし削り器 cutter box for katsuobushi Hobel fuer Bonitospaene

Kitaoji Rosanjin A master of making pottery.

koohii kappu コーヒーカップ coffee cup

Kyuusu teapot 急須 (kyusu) for green tea


Manaita, Chopping Board まな板

Mashiko Pottery and Folk Craft Mashikoyaki 益子焼, mingei 民芸

Meoto Tableware for Couples Rice bowls :
meotojawan 夫婦茶碗 , chopsticks : meotobashi 夫婦箸, tea cups : meotoguinomi 夫婦ぐい呑み

Misokoshi みそこし (味噌漉し)strainer for miso paste


Nabe, pots and pand
..... Nabe ... だるま鍋 ... Cooking pots with Daruma


Oroshigane おろしがね (下ろし金/卸し金) metal grater
Some are even served together with a wasabi root at special restaurants to grate them as you eat. They can be quite decorative, I have one in the form of a little turtle.
There are special ones, for example for stone salt 岩塩専用おろしがね.
. . . CLICK here for Photos !



sakazuki 杯/ さかずき small cup for hot sake
. . . Sakazuki 杯 small cups / 達磨タンブラー . Tumbler Daruma

sara, ban さら 【皿・盤】 plate, dish, Teller. of various kinds and shapes
. . . Sara - Plates with Daruma お皿にだるま
kawarakezara, kawakake sara かわらけ皿
unglazed dishes used since AD 400
. . . CLICK here for Photos !


Shamoji しゃもじ ... Rice Spoon, Ladle , rice paddle
杓子 (しゃくし shakushi)

Shichirin 七輪 portable cooking stove

Shio Koshoo Ire ... Salt and Pepper Shaker 塩胡椒入れ

Shooyu sashi ... 醤油差し ... Soy sauce dispenser

Sudare すだれ bamboo mat for making sushi

Suribachi すりばち(擂り鉢/摺り鉢) groved grating mortar
..... surikogi boo すりこぎ棒 pestle


Take no kawa 竹の皮 dried bamboo leaves as wrappers

tonsui とんすい small serving bowl with a handle

Tokkuri ― Drinking Hot Sake with Daruma  徳利とだるま

chawan 茶碗 tea cup and rice bowl

Tsumayooji (tsumajoji) 爪楊枝 つまようじ <> Toothpicks-holder



Uchiwa うちわ flat fan
to cool food or help a charcoal brazier


urokohiki, uroko-hiki うろこひき/ 鱗引き remover for fish scales
uroko o hiku 鱗を引く remove fish scales
. . . CLICK here for Photos !


. utsuwa 器 dishes, bowls, pots and plates .


Wasara paper dishes


Yakiami 焼き網 (やきあみ) net to grill food
double-nets where you can hold the fish to grill it on both sides
They are round or square or oblong, according to your barbeque set or grilling facilities. Some have two sides with a handle to squeeze fish or other food inside for easy turning.
. . . CLICK here for Photos !


yunomi 湯のみ(湯呑み) small tea cups. Becher
. . . Yunomi ― Drinking Tea with Daruma  湯のみとだるまさん/ Guinomi, chawan 茶碗


Zen, Tray, Dinner tray, box tray (hako zen) ...

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Daruma Museum Japan

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Küchengeräte
External LINKs

台所用品と調理器具

The Fine Art of Japanese Food Arrangement
By Yoshio Tsuchiya

CONTENTS

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Tableware / Cookware
http://japanesefood.about.com/od/cookware/Tableware_Cookware.htm
Elegozen (Microwave Cooker) and more


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DEUTSCH

Chuukanabe Pfanne für chinisische Gerichte
Handai Hölzerne Schale für Sushireis-Zubereitung
Makiyakinabe Pfanne für japanisches viereckiges Omelett (ev. tamagoyakinabe)
Manaita Küchenbrett
Misokoshi Miso-Seiher
Mushiki Dämpfer
Oroshigane Reibeisen für Wasabi, für Rettich
Otoshibuta Holzdeckel zum direkten Auflegen beim Kochen
Oyakodonnabe Pfanne für Ei mit Hühnerfleisch (oyakodon)
Saibashi Lange Kochstäbchen
Sarashi Baumwolltuch
Shamoji Reislöffel, spezieller für Sushi
Suihanki Reiskocher
Sukiyakinabe Pfanne für Sukiyaki
Suribachi Mörser mit Holzstößel
Tenpuranabe Pfanne für Tempura
Uchiwa Blattförmiger Fächer für Sushi
Zen Tablett zum Servieren für Einzelpersonen



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Tools / my PHOTOS

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3/14/2008

Nabe pot and pan

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Pots and pans (nabe)

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


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Explanation


Different types of NABE pots are used for boiling, simmering, frying or otherwise preparing and serving food.
They come in many materials and forms.



© PHOTO : www.doguyasuji.or.jp
Different nabe from aluminium

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Atsuryoku nabe 圧力鍋 high pressure cooker

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Chukanabe, chuuka nabe 中華鍋, 中華なべ.
Pan for Chinese cooking. The name is Kantonese.

CLICK for more photos


There is also the VOK, WOK with two handles.
. . . CLICK here for Photos !


WASHOKU : Chinese Food, Chuka Ryori


quote
The casting of iron woks in Guangdong, China, in 1840
Donald B. Wagner
One of the marvels of the traditional Chinese foundry industry was the cast-iron wok - the round-bottomed cooking pan used for stir-frying and a thousand other purposes in Chinese cooking. It can be a metre or more in diameter and only a few millimetres thick, and was in early times cast in iron with only about 0.2% silicon - yet it was generally grey-cast.
With many photos, read here:
source : www.staff.hum.ku.dk


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Furaipan, フライパン, pan for frying, frypan
Bratpfanne

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Irori nabe いろり鍋, 囲炉裏鍋
pot to hang over open fire


the most important item in a farmhouse with an open fireplace to keep warm and eat.
. . . CLICK here for Photos !

The nabe comes with a round handle and wooden lid. Many are made of Nanbutetsu 南部鉄, Iron from Nanbu, now Iwate.
Nanbutetsu iron is also used for pots to heat tea water.


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Ishinabe 石なべ、石鍋 stone pan
for special food preparations and local dishes
石焼ビビンバ・チッケ鍋

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Jingisu kan nabeジンギスカン鍋 Genghis Khan pot, to fry meat on the table with all around.
Comes with an iron plate to fry the meat on.

. . . CLICK here for Photos !

Jingisukaan nabe 成吉思汗鍋 (じんぎすかんなべ)
"Genghis Khan Stew"
kigo for all winter


This is a type where the food is boiled in hot broth. The middle is hollow and open.
Dschingis Khan Eintopf. Dschingis Kahn Barbeque.


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Makiyakinabe 巻き焼き鍋 (まきやきなべ)
square omelete pan


Makiyakinabe (Japanese: 巻き焼き鍋; まきやきなべ, literally: roll-bake-pan) is a square or rectangular cooking pan used to make Japanese style rolled omelettes. It is also known as tamagoyakiki (玉子焼き器; たまごやきき, literally: tool to make omelettes).

CLICK for more photos of 玉子焼き器In Japanese cuisine rolled omelettes are made as rectangular thin omelettes and then rolled into a cylindrical or elongated cube shape using Japanese kitchen chopsticks. To obtain a roll with a constant diameter over the entire lengths, the thin omelette should be of rectangular shape. To obtain this shape a special rectangular frying pan is used.

Dimensions
The pans usually have a width of 10 to 35 cm, and are made of as for example aluminium or cast iron. The best type is considered to be heavy copper coated with tin, although care has to be taken to avoid damage to the pan due to the low melting point of tin. A cheaper, Teflon coated pan is available in many stores. The depth of the pans are usually from 3 cm to 4 cm. Their weights are usually from 0.5 kg to 2.5 kg.

There are three types of makiyakinabe: Kantō-type, Kansai-type and Nagoya-type. The Kantō-type pans are squared. The Kansai-type pans are tall-and-thin rectangles. The Nagoya-type pans are short-and-wide rectangles.

. . . . . Kantō-type (Kanto-type)
Width: 10 cm to 30 cm; usually 15 to 25 cm
. . . . . Kansai-type
Width: 10 cm to 30 cm; usually 15 to 25 cm
Length: 15 cm to 35 cm; usually less than 1.5 x of the width
. . . . . Nagoya-type
Width: 15 cm to 35 cm
Length: 10 cm to 30 cm; usually 15 to 25 cm

The makiyakinabe is usually used with a thick wooden lid which is used to help people flip the omelette. No one says you cannot use a platter instead though the task is said to be much easier with the lid.
© More in the WIKIPEDIA !

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Misoshiru nabe 味噌汁鍋 pot for the daily miso soup

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Nabemono (鍋物, なべ物)
Food eaten from the cooking pot

The pots are traditionally made of clay (土鍋, donabe) which can keep warm for a while after being taken off the fire or cast thick iron (鉄鍋, tetsunabe) which evenly distributes heat and is preferable for sukiyaki. The pots are usually placed in the center of dining tables, shared by multiple people.
Eating together from a shared pot is considered as an important feature of nabemono; East Asian people believe that eating from one pot makes for closer relationships.
© More in the WIKIPEDIA !

. . . CLICK here for Photos !


donabe 土鍋 earthen pot


kainabe, kai nabe 貝鍋 "shell pot"
The large shell of a clam (hotate) is used as a container to boil some broth and then fish or seafood right on the beach. Often with hotaru ika in Toyama.



kayunabe 粥鍋 , okayu nabe, pot for rice gruel
. . . CLICK here for Photos !




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Nabeshigi なべしぎ (鍋鴫) Sauteed eggplant with miso
all made in one pan


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Oonabe 大鍋 BIG nabe
Often with a round handle and wooden lid, to be placed over an open fireplace (irori) for communal cooking.
Also Ishigaki Nabe イシガキ大鍋
. . . CLICK here for Photos !

also tetsunabe 鉄鍋, iron pan
. . . CLICK here for Photos !

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Oyakodon nabe 親子鍋 for special egg dishes
The handle is in a right angle position.
. . . CLICK here for Photos !
food

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Sukiyaki nabe すきやき鍋
pot for preparing sukiyaki food
usually made from iron.
. . . CLICK here for Photos !

sliced beef and vegetables cooked at the table in a shallow pan
Sukiyaki (鋤焼 / すき焼き meat hot pot "Japanese steamboat"


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suppon nabe 鼈鍋 (すっぽんなべ) suppon turtle stew
kigo for all winter

this denotes not only the food but also the special flat clay pot.
Suppon is a special kind of soft-shelled turtle with a long neck and feroucious bite. It is eaten to enhance male stamina.
The pot itself is heated up to 1000 degrees in a strong fire to cook the meat fast. To endure such a temperature day in day out in the restaurants the pot must be made of special clay to last.
its red blood is also served in a glas mixed with sake.
. . . CLICK here for Photos !
snapping turtle, Pelodiscus sinensis
Alligatorschildkröte
© More in the Japanese WIKIPEDIA !



すつぽんも羽ほしげ也帰る雁
suppon mo hane hoshige nari kaeru kari

even the turtle
wants feathers...
the geese depart

Tr. David Lanoue

. Kobayashi Issa 小林一茶 .

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Tenpura nabe てんぷら鍋, 天ぷら鍋
pot for preparing tenpura

Tempura pot
comes with a special net-like contraption (tenpura ami) to let the fat drip off the food.
. . . CLICK here for Photos !

agenabe 揚鍋 nabe for deep-frying
often with a thermometer to check the heated oil temperature


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Uchidashi nabe 打ち出し鍋
made from hammered metal, mostly bronze. Through the hammering, the surface of the inside is large and food is cooked faster than in flat-walled pots.
. . . CLICK here for Photos !


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Food called NABE

dotenabe 土手鍋 "embankment hodgepodge"
oyster miso hodgepodge from Matsushima, Sendai. also from Hiroshima, another oyster area.
The miso is layered around the inner rim of the pot, hence the name "embankment".
made with oysters and vegetables, tofu can also be used.
. . . CLICK here for Photos !
More reference


nabe ryoori なべ料理 Hodgepodge dishes
. . . CLICK here for Photos !
A lot of them get a better taste at home, if you fry some vegetable pickles (hakusai tsukemono) in a pan with sesame oil first. Put them into the cold water of the nabe, add the meat and last the vegetables.
For seafood and fish nabe, try to fry some takanazuke 高菜漬 hot pickles.


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Worldwide use


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Things found on the way



jooyanabe (常夜鍋) じょうやなべ with pork
豚肉・ほうれんそうなどをさっとだしで煮て、酢じょうゆで食べる鍋物。毎晩食べても飽きないことから付けられた名。

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jizaikagi 自在鉤 pot hook, Kesselhaken 
to hang a pot above the open fire of a hearth (irori 囲炉裏).


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Nabe – Warmes aus einem Topf

Im kalten Winter geht nichts über einen heißen Eintopf – nabemono – kurz Nabe genannt. Die Familie sitzt gemeinsam um einen dampfenden Topf, aus dem sich jeder nach Belieben bedienen kann. So unterschiedlich wie Landschaft und Menschen in Japan sind, so vielfältig ist auch die Nabe-Küche. Jede Gegend hat ihre eigenen Lieblingszutaten, die wiederum in jeder Familie ganz individuell abgewandelt und in einer Brühe nach Familientradition gegart werden. Am bekanntesten ist das Eintopfgericht Yosenabe. In dieser ­ Suppe werden Zutaten verkocht, die nicht mehr lange haltbar sind. Die meisten Winter­gemüse-Sorten werden als Zutaten im Eintopf sehr geschätzt. Das Gefäß selbst heißt Nabe, ebenso wie das Gericht. Wenn Nabe auf dem Speiseplan steht, braucht die Hausfrau nicht viel Zeit in der Küche zu verbringen, denn die Zubereitung erfolgt direkt am Tisch. Etwas Mühe macht lediglich die Vorbereitung: Gemüse, Fisch, Fleisch, Tofu und weitere Zutaten müssen in mundgerechte Stücke geschnitten und auf Servierplatten neben dem Topf appetitlich angerichtet werden. Die einzelnen Zutaten werden allmählich nacheinander in die köchelnde Brühe gegeben, sodass alles gleichzeitig gar ist. Gemüse mit langer Garzeit wie Rettich und Karotten gelangen zuerst in die Brühe, Chinakohl hingegen erst kurz vor dem Essen. Dies ist mitunter eine recht schwierige Angelegenheit und erfordert Übung. Aufgrund dessen gibt es stets einen Verantwortlichen für diesen Bereich, den sogenannten Kochtopf-Kommissar (nabe bugyo).

Wenn das Gemüse fast verzehrt ist, wird eine Portion Nudeln in die mittlerweile sehr schmackhafte Brühe gegeben. Auf diese Weise wird gewährleistet, dass auch tatsächlich jeder satt wird. Mitunter wird die Brühe auch mit Reis versetzt. Die heißbegehrte Reissuppe kann direkt mit Miso-Paste und Sojasauce nachgewürzt werden. Serviert wird Nabe meist aus einem Keramikkochtopf, der auf einem kleinen Gasbrenner in der Mitte des Esstisches steht. Diese Töpfe gibt es in vielen Größen und mit zahlreichen traditionellen Mustern. Sie alle haben einen Keramikdeckel mit einem hervorstehenden oberen Griff, der nicht heiß wird. Jeder Gast bekommt eine zum Topf passende kleine Schale, in die er die gewünschte Portion füllen kann. Es folgen mehrere Portionen, denn ein Nabe-Essen ist oft ein abendfüllendes Programm. Warmer Reiswein oder kühles Bier schmecken hervorragend zu diesem Gericht.

- - - Beliebte japanische Eintöpfe - - -

Shottsuru nabe
Dieser Eintopf ist eine Spezialität aus der Gegend Tohoku. Shottsuru bedeutet »salzige Sauce«. In diesem Fall handelt es sich um eine Fischsauce vom eingelegten Sägebarsch, dessen Hauptsaison von November bis Dezember ist. Sägebarsch diente im Winter lange Zeit als Haupteiweißquelle und wurde auf verschiedene Weisen haltbar gemacht. Unter anderem durch Fermentierung mit Salz. Während der Fang­saison kommt der Sägebarsch auch als Sushi auf den Tisch.

Anko-nabe
Im Seeteufel-Eintopf wird fast jeder Teil des Fisches verwendet, vom Rogen bis zur Haut und der Schwanzflosse, der Leber, dem Magensack und den Kiemen. Es ist eine Spezialität von Ibaragi.

Fugu-nabe
Der Kugelfisch-Eintopf ist eine Art russisches Roulette. Wenn die giftige Galle und Leber des Kugelfisches nicht vorsichtig entfernt werden, kann es schon einmal zu Unfällen kommen. Deshalb benötigen Köche, die Kugelfisch zubereiten, eine spezielle Lizenz.

Kujira-nabe
Auch Walfisch-Eintopf ist in vielen Küstengebieten nach wie vor beliebt. In diesem Eintopf wird frisches Walfleisch verkocht.

Hama-nabe
Der Eintopf mit Venusmuscheln ist indes wesentlich harmloser: Venusmuscheln, etwas Bauchspeck vom Schwein, viel Weißkohl und ein wenig Reiswein werden in die Brühe gegeben – und schon kann gespeist werden.

Chiri-nabe
Kabeljau und Seebrasse sind die Hauptzutaten dieses Fischeintopfs. Er wurde zu Beginn der Meiji-Zeit von Ausländern erdacht, ihnen war roher Fisch suspekt und daher kochten sie ihr Sashimi in heißer Brühe. Wenn weißes Fischfleisch in heißes Wasser geworfen wird, schrumpft es zusehends: chiri-chiri - daher stammt der Name.

Sukiyaki
Der bekannteste Fleischeintopf mit Rindfleisch ist Sukiyaki.

Jōya-nabe
Darüber hinaus gibt es einen Eintopf mit Schweinefleisch und Spinatblättern. Letztere werden vor dem Essen kurz in Ponzu-Sauce getaucht. Dieser Eintopf bedeutet übersetzt »Eintopf für jeden Abend« und soll somit die große Beliebtheit dieser Speise zum Ausdruck bringen.


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HAIKU



橋守の鍋蓋ふんで鳴千鳥
hashimori no nabebuta funde naku chidori

plovers cry out
walk on the bridge guard's
cooking pot lid

Tr. Chris Drake

Kobayashi Issa 小林一茶

This winter hokku is from the 10th month (November) of 1818, when Issa was traveling around the area near his hometown. Large bridges were considered strategically important and usually had at least one armed guard stationed by them. In addition to taking care of security and looking out for wanted people, the guard (or guards), often from the outcast class, was in charge of upkeep and cleaning as well as collecting tolls if it was a toll bridge. One special duty was constantly watching the bridge to prevent would-be suicides from jumping off it.

In this hokku, the guard seems to have left the newly washed wooden lid of his metal cooking pot outside to dry on a mat or some other object at one end of the bridge. Some plovers from the riverbank drop by, and they cry out as if chatting with each other as they discover and walk on the lid. In waka and haikai plovers are usually portrayed as group birds, and the first syllable of their name (chidori) may come from their continual high cries to each other, which are heard as chii, chii (chee, chee in English). Issa may follow this theory, since he writes chi- here with a phonetic symbol instead of a character. Another theory is that the chi comes from the chi meaning 'thousand,' since the birds are so sociable. The juxtaposition of the open mouths of the excited plovers and the implicitly lidless cooking pot has an expansive resonance.

Chris Drake


. WKD : Plover (chidori) .

. WKD : Bridges and Haiku .


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Related words

***** WASHOKU ... Tableware and Tools



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[ . BACK to WORLDKIGO . TOP . ]
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3/13/2008

Manaita chopping board

[ . BACK to WORLDKIGO TOP . ]

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Chopping board (manaita )

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


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Explanation


chopping board, chopping block, , mana-ita, mana ita
manaita まな板, 真魚板, 爼板, 俎板, まないた

. . . CLICK here for Photos !

MANA means either "true vegetables" 真菜 or "true fish" 真魚 (sweet water fish). In former times, all things to eat with rice like fish and vegetables were called NA no okazu 真のおかず. There are also these Chinese characters for MANAITA 俎板 俎. This comes from Chinese, a block where fish and vegetables were stapled before cutting. In China, it was customary to staple food on a board and present it as an offering for the gods, which were later eaten by men.


Mostly made of wood, but modern ones also made of plastic.
Wood must be sturdy and easy to dry, also with natural desinfectants. It should not get scratched easily by the cooking knife.
For Chinese cooking a strong hard wood is necessary, often keyaki is used.


Wood used for Manaita

イチョウ Gingko
朴 hoo no ki
柳 yanagi, willow
桐 Kiri, paulownia
ヒバ Hiba
ケヤキ Keyaki
スプルース supuru-su

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Proverb

manaita no koi, like a fish on a cutting board
to be helpless in a situation.


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Itamae, 板前 いたまえ cook, chef cook
"the one before the board" ita no mae, ita mae
Also called "Ita San", Mister Board.

To become a sushi chef, for example, you have to undergo an exhaustive training. Sometimes it is just washing dishes and sharpening the knives and observe keenly (minarai 見習い) for two years.

ryoricho, ryoorichoo 料理長 is another word for a kitchen chef.


quote
Iron Chef is a Japanese television program produced by FujiTV. The original Japanese title is Ironmen of Cooking (料理の鉄人, Ryōri no Tetsujin, Ryori no Tetsujin).

The television show began airing on October 10, 1993 as an hour-and-a-half show with preliminary contests between chefs, then final battles. After 23 episodes, it was shortened to a one-hour format, dropping the preliminary contests. The show ended on September 24, 1999, but had television specials until 2002. The series aired over 300 episodes.

The program has an eccentric flavor even for a game show. Its host is the flamboyant Takeshi Kaga, known on the show as Chairman Kaga (鹿賀 主宰, Kaga Shusai). Its production values are highlighted with extensive commentary made by two regular commentators and one to two guest commentators (who also serve as judges). The commentary presents thorough background information (e.g., ingredients, past history of contenders) to give a viewer context for what is happening in the kitchen; it also serves as entertainment, as friendly banter is shared among the four commentators.

While always a success in Japan, Iron Chef became a surprise cult favorite in the United States when it was picked up by the Food Network and dubbed in English. Much of the U.S. appeal was due to the dubbing, which gave the show a campy charm that evoked English-dubbed Chinese kung fu movies of the 1970s. Audiences also found amusing some of the over-the-top culinary concoctions regularly featured on the show.
© More in the WIKIPEDIA !

Eiserne Küchenchefs, Eiserne Köche
. . . CLICK here for Photos !


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Worldwide use


Hackklotz, Hackbrett, Küchenbrett, Schneidebrett

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Things found on the way



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HAIKU



manaita hajime 俎始 まないたはじめ "first chopping board"
manaitabiraki, manaita biraki 俎開 (まないたびらき) first use of the chopping board
first use in the New Year : kigo




SAIJIKI – THE NEW YEAR


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まな板の表も裏も梅雨に入る
manaita no omote mo ura mo tsuyu ni iru

the rainy season begins too
for the front and the back
of my chopping board



Kikumari Junichi 菊鞠潤一
Tr. Gabi Greve


A normal kitchen board is used on two sides, one for fish or meat and one for vegetables.
Sometimes they are marked like this:

CLICK for more photos


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まな板と百回喧嘩胡瓜揉み

manaita to hyakkai kenka kyuuri momi

a hundred fights
with my chopping board ...
kneading cucumbers

柏 Kashiwa
Tr. Gabi Greve

Cucumbers are rubbed and kneaded in salt before use for some dishes.

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俎板に鱗ちりしく桜鯛 
manaita ni uroko chirishiku sakuradai

on the chopping board
the fish scales are everywhere -
cherry sea bream
           
Masaoka Shiki 正岡子規
Sakuradai, tai and other sea bream and Haiku


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まな板に小判一枚初鰹
manaita ni koban ichimai hatsugatsuo

on the chopping board
a golden thaler -
first bonito


auf dem Hackbrett
ein goldener Taler -
der erste Bonito


Takarai Kikaku (1661-1707)
基角

The first bonito was especially expensive for the inhabitants of Edo.

Der erstenBonito der Saison, der als besonderer Leckerbissen im frühen Sommer mit Sonderschiffen von Kochi aus in die Stadt Edo gelangte, war besonders teuer.



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Related words

*****WASHOKU ... Tableware and Tools

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Mashikoyaki and Mingei

[ . BACK to WORLDKIGO TOP . ]
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Mashiko

Mashiko is a small town in Tochigi Prefecture, but it is well known abroad through the famous potter Hamada Shoji. And through Yanagi Soetsu (Sooetsu) , who introduced the folk craft movement in Japan.

Mashiko pottery, mashikoyaki 益子焼
mingei, folk craft 民芸


CLICK for more photos CLICK for more ENGLISH information


"true beauty is not made ; it is born naturally"
Yanagi


The term mingei (folk art) was coined by Yanagi Soetsu (1889-1961) in 1926 to refer to common crafts that had been brushed aside and overlooked by the industrial revolution. Yanagi's book "The Unknown Craftsman" has since become a classic.
source : www.e-yakimono.net


日本民藝館 Nihon Mingei-kan
Japan Folk Craft Museum in Tokyo




Mingei Museum in Tottori , 鳥取民芸美術館
鳥取県鳥取市栄町651
. . . CLICK here for Photos !


Hagi Pottery 萩焼 Hagiyaki

Like many of the great Japanese ceramic traditions of Western Japan, Hagi originated with Korean potters. Indeed, in the Momoyama era (1573-1603) and in the early years of the Edo period (1603 - 1867), ceramics like Karatsu, Agano, Satsuma and Takatori first saw their wheels set in motion when, willingly or not, Korean potters were brought back to Japan in the "pottery wars" of 1592 and 1597-98.
source : www.e-yakimono.net

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CLICK for more of his work

HAMADA Shoji (1894-1978)

was the most well-known folk art ceramist of the 20th century. He studied under ITAYA Hazan and began a lifelong friendship with KAWAI Kanjiro when he was still in high school. Later on he befriended English potter Bernard Leach and philosopher YANAGI Soetsu; they started the folk art movement together.

HAMADA established his studio in Mashiko, Tochigi prefecture, and his mingei works have been held in the highest esteem in Japan as well as abroad. Hamada was designated a Living National Treasure in 1955.

Hamada Shooji 浜田庄司 <> Mashiko Potter and Mingei



Shōji Hamada (濱田 庄司, Hamada Shōji
December 9, 1894 – January 5, 1978
© More in the WIKIPEDIA !

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The pottery town of Mashiko has seen a lot of destruction from the earthquake on March 11, 2011.
Some important pieces by Hamada Shoji have fallen down and are now in sherds.

. Japan after the Earthquake  
March 11, 2011


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quote
TOMOO HAMADA 濱田友緒 (はまだ ともお)
In the footsteps of a genius grandfather
By ROBERT YELLIN

The perks and pressures of being the child of someone famous can be enormous -- doubly so if following in the family footsteps. In Japan, with its grand artistic traditions, this is not an uncommon phenomenon. The results, though, range across a broad spectrum, from glory (not always deserved -- think of political dynasties), to competency (often bringing wealth and fame anyway), or derivation (mere imitation that finds a market only thanks to the family's "brand name").

Shoji Hamada (1894-1978) was a founding member of the Mingei movement, a living national treasure and the person who saved Mashiko pottery from extinction when he settled there in 1924. It's even been said that much of what gets produced in Mashiko these days shouldn't be called Mashiko-yaki, but Hamada-yaki!

That may be pushing it too far, but it certainly shows the tremendous and unending influence this sophisticated "country" potter had on Mashiko. His son Shinsaku followed in the family trade and became a solid, gracious potter, yet never had the smack of genius that dad possessed. Hamada's top apprentice, the living national treasure Tatsuzo Shimaoka, found fame with a simple rope pattern that really had nothing to do with Mashiko, though he is a wonderful Mashiko-based potter.

Now, though, the winds of fortune are shifting. A new Hamada, Shoji's grandson and Shinsaku's second son, Tomoo (1967-), is creating a new style of Mashiko.
source : Japan Times, June 2004

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My Teabowl by Hamada Shoji


(Photo TBA)

Anyway, I have a tea bowl for green powdered tea (chawan) in my collection, which was (probably) made by Hamada when he was staying in Hagi for a while on his way to Okinawa to study Hagi Pottery.

The bowl is 8 cm high and has a diameter of 13,5 cm, the foot 5 cm. It is hand-signed and has a stamp mark (asahi 朝日).
It has a handwritten inscription which I can not completely read, saying something like:

Seeking non-movement in movement
Autum getting deeper
at the village of Uji.


And a signature of the date (also not deciperable)

The painting of Daruma is very simple, almost as if painted by a child.
The pot feels pretty un-used, as if it had been on a shelf for all its life.

UPDATE one day later:
With the help of Robert we figured, this was not HAGI and most probably not Hamada. But behold, read to the end.

Asahi pottery (Asahi-yaki)
Michael Leach, the second son of Bernard Leach
. Hamada Chawan, a mystery unfolds


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My Information

Noren ... Door curtains in Katsuama

Take ... Bamboo art in Asia

Take ... Bamboo baskets / photo


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External LINK
http://www.e-yakimono.net/guide/html/mingei.html



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Things found on the way



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HAIKU




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Related words


I moved to Mashiko from Minnesota to study with Hamada's student Tatsuzo Shimaoka.
I apprenticed with Shimaoka for 3 years.
***** WKD : Potter Lee from Mashiko


WASHOKU ... Tableware and Tools

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Meoto Tableware

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Meoto Tableware

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


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Explanation

Teacups, rice bowls (夫婦茶碗 meotojawan, meoto wan) and other itmes in tandem for husband and wife are quite common and often a present for a wedding.

Read the story about the Takasago legend below.

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The pieces for the husband are usually a bit larger.
They may be of the same color or different colors and slightly different patterns.

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Chopsticks for a couple, meoto bashi 夫婦箸

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Edo hakkakubashi meoto setto 江戸八角箸夫婦セット
chopsticks with 8 corners, from Edo.
They are so good you can hold a piece of tofu without dropping it.
Even now, they are made carefully by hand.
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Things found on the way



Meoto Daruma and Takasago -    夫婦だるまと高砂


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HAIKU


新茶汲むいつもの夫婦茶碗かな
shincha kumu itsumo no meoto jawan kana

pooring new green tea
into our couple's cups
as usual


Oma Sachiko 小間さち子
Tr. Gabi Greve


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三ケ日膳に長寿の夫婦箸
mikkabi zen ni chooju no meotobashi

food tray of the New Year
with our couple's chopsticks
for a long life

YOSHIHIKO YOSHITAKE
Tr. Gabi Greve

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寄せ鍋やまるみをおびし夫婦箸
yosenabe ya marumi o obiji meotobashi

月成 英信 / gendai haiku


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Related words

***** Hashi, O-Hashi ... Chopsticks お箸 おはし


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