Showing posts with label topic. Show all posts
Showing posts with label topic. Show all posts

10/14/2010

Lodgings (hatago)

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Lodgings, inn (hatago)

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


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Explanation

CLICK for more photos

Hatago (旅籠, 旅篭)
were Edo period lodgings for travelers at shukuba (post stations) along the national highways, including the Edo Five Routes and the subroutes. In addition to a place to rest, hatago also offered meals and other foods to the travelers.
They were also called hatagoya (旅籠屋).

Hatago means "traveling basket."
The word itself originally derived from baskets that contained food for horses and were carried by travelers. From there, it became a tool with which travelers were carry their own food and goods. Shops that began preparing and selling food for travelers gained the suffix ya (屋), meaning "shop," but this was eventually shortened to just hatago.

Because many post stations along the Tōkaidō, Nakasendō and other historical routes have been either preserved or rebuilt, there are many traditional hatago still in existence today. While some have only been preserved as public buildings and museums, others have continued to operate for the past few hundred years.
© More in the WIKIPEDIA !



. shukuba 宿場 post station, postal station .

. kujiyado, kuji yado 公事宿 lawsuit inn, "lawyers' inn” .


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CLICK for original LINK, kkubota.cool.ne.jp
Tokaido, Akasaka by Hiroshige

meshimori hatago 飯盛旅籠(めしもりはたご)
lodgings serving food (and women)

Travellers could ask for food being brought by women who would serve them "anything".

A good traveller would walk about 40 kilometers (10 ri 里), a woman made about 30 kilometers (8 ri).


CLICK for more photos
Tokaido, Goyu 御油(ごゆ) by Toyokuni

- Goyu 御油 and Akasaka 赤 on the Tokaido Road - Basho is visiting
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


Goyu was about 298 km from Edo and 195 km close to Kyoto. Now it is in Toyokawa.

Of course reservations could not be made in the Edo period. Travellers arrived at any time and stopped when they got tired of walking.
A licensed hatago would provide two meals, breakfast and evening meal.

Other lodgings (yadoya, yado 宿屋) more popular with the poor travelelrs would only provide the firewood for self-cooking (kichinyado, kichin yado 木賃宿).
The cost was about 3000 yen (300 mon) for a hatago. A yado would charge about 500 yen (50 mon).

Travellers would often have to share a simple room with others.

When entering a hatago, travellers could wash their feet in a wooden basin (tarai たらい) and sometimes a woman servant would carry their luggage up to a room.

Some hatago would provide local delicacies to entertain the travellers with food and local sake. Some where quite famous for this, for example in Odawara they served kamaboko fish paste.
One meal consisted of a pot of soup, two sidedishes of vegetables and rice 一汁二菜. The price varied with the quality of the food.


.Toyokawa Inari Shrine 豊川稲荷 i .


. tarai 盥 - たらい tub, basin, washing bowl, wash tub .

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Tokaido, Hiratsuka, by Hiroshige

Hiratsuka is still quite close to Edo, only about 60 kilometers on the road. It was a stop at the crossing of river Banyuugawa 馬入川, now Sagamigawa.
For a slow traveller, Hiratsuka was the second stop-over on the trip.

Here you can see the servants carrying trays with food. The smaller girl carries the pot with cooked rice (meshibitsu 飯櫃).
On the tray there are a bowl of soup, a bowl for rice, a plate with a fish (fried or boiled fish was common), a covered bowl with cooked vegetables (sometimes even lily roots or yuba soy skin, shiitake mushrooms) and a small plate with pickled vegetables.
This is quite a delicious evening meal. Fish was not served in the morning.



. Reference : 旅籠 in 江戸 .


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Worldwide use


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Things found on the way


Modern Hatago and Food 旅籠料理

. . . CLICK here for Photos !


ryokan 旅館 Japanese inn

Many ryokan take great pride in a long history of "motenashi no kokoro" おもてなしのこころ, entertaining the guests with utmost care.

honjin 本陣 feudal lord's lodging in the Edo period
... waki honjin 脇本陣
. sankin kootai 参勤交代 Sankin Kotai Daimyo attendance in Edo .


hoteru ホテル hotel

minshuku みんしゅく【民宿】simple guesthouse, bed and breakfast,
a private home providing meals and lodging (for tourists)

shukubo, shukuboo 宿坊 lodging in a temple



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HAIKU and SENRYU


かすむ日や大旅籠屋のうらの松
kasumu hi ya oohatagoya no ura no matsu

misty day--
behind the big inn
a pine

Kobayashi Issa
(Tr. David Lanoue)



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時の日や昔旅籠の掛時計 
toki no hi ya mukashi hatago no kakedokei

time memorial day -
this wall clock
in the old inn

Sankei 山渓




. toki no kinenbi 時の記念日 (ときのきねんび)
time memorial day, time day



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Related words

. Restaurants  

. Train Station Lunch Box (ekiben)  


. Palanquin, sedan chair (kago 篭 or かご)  


***** WASHOKU : General Information
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- #hatago #yado -
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12/27/2009

Somurie ... Sommelier

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Wine steward (somurie)

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


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Explanation

The sommelier (somurie ソムリエ ) is a wine steward who helps you choose a wine in a restaurant or an expensive wine shop.

. . . CLICK here for Photos !


quote
A sommelier or wine steward, is a trained and knowledgeable wine professional, commonly working in fine restaurants, who specializes in all aspects of wine service as well as wine and food matching. The role is more specialized and informed than that of a wine waiter.
The principal work of a sommelier is in the area of procurement, storage, wine cellar rotation, and to provide expert service to customers.

Etymology
The modern word is French. It derives from Middle French where it referred to a court official charged with transportation of supplies. This use of the term dates to a period when pack animals would be used to transport supplies. The Middle French probably finds its origin in Old Provençal where a saumalier was a pack animal driver.
Sauma referred to a pack animal or the load of a pack animal. In Late Latin, sagma referred to a packsaddle.
© More in the WIKIPEDIA !


shoochuu adobaisaa 焼酎アドバイザー adviser for shochu (liquor)


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quote
Sake tastings and sake symposiums
by a certified sake sommelier!

Ad Blankestijn

The author of this site, Ad Blankestijn, is an officially licensed Master Sake Sommelier and Sake Instructor. Both licenses were obtained from the Sake Service Institute in Tokyo.

Ad Blankestijn is active in promoting sake and spreading knowledge about sake in various ways, for example by giving sake workshops and doing tastings in both Europe and Japan. Ad also works as Director Overseas Marketing and Sales for the Daishichi Sake Brewery, which provides him with first-hand knowledge “from the source.” But it goes without saying that he does his sommelier work from a neutral and independent stance.

With much more information about Japanese culture:
source : www.japannavigator.com


Sake Serving Institute (in Japanese)
日本酒サービス研究会
. . www.sakejapan.com/


Sake Sommelier Association
http://www.sakesommelierassociation.com/


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In Japan, it has become fashionable to name any
connoisseur of food a "sommelier" of some kind.


The popular comedian Tamura Atsushi Tamura 田村淳
has become a vegetable sommelier and started a trend of male sommeliers of all kinds.

. . . CLICK here for Tamura Photos !



fuudo somurie フードソムリエ - food sommelier
. . . CLICK here for Photos !



kita no fuudo somurie 北のフードソムリエ
Food Sommelier from Hokkaido



haabu somurie ハーブのソムリエ sommelier for herbs
. . . CLICK here for Photos !
ハーブソムリエ



kani sumurie カニソムリエ connoisseur for crabs
Especially in the town of Hamasaka 浜坂, Hyogo pref.
They have a group of ladies, the
somurie gyaru ソムリエ・ギャル sommelier girls
A haul of crab and firefly squid is the largest in Japan. Female crab is especailly delicious.
. . . CLICK here for Photos !



. WASHOKU
Miso sommelier Toyoko Miyoko  
 



raamen somurie ラーメンソムリエ
sommelier for ramen soup

. . . CLICK here for Photos !




soba no sumurie ソバのソムリエ
sommelier for buckwheat noodles
sobarie 「ソバリエ」, Edo sobarie 江戸ソバリエ
. . . CLICK here for Photos !



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CLICK for  more photos

yasai somurie 野菜ソムリエ vegetable sommelier
With many books available on the market, just click on the thumbnail.
Vegeta magazine . bejiita (ベジータ)
. . . CLICK here for Photos !


- quote
When kids see red over eating greens
How do you get children to eat more vegetables?
The Japan Vegetable Sommelier Association organized courses in Tokyo recently for youngsters aged 5 to 9 in which trained chefs tried to help them overcome their yuck instinct.
- source : Japan Times June 2014


日本野菜ソムリエ協会 - Japan Vegetable Sommelier Association
- source : www.vege-fru.com


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Seminar for winter vegetables sommelier
Vege-Fru Power
Vege-Fru Life
The teacher is Shimada Naoko 島田尚子(しまだ なおこ)
at
J.S. BURGERS CAFE 青山店 in Aoyama, Tokyo
http://jsb-cafe.jp/news/20081205.html



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furuutsu somurie フルーツソムリエ fruits sommelier


and melon adviser メロンアドバイサー


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Nihonn somurie kyookai
日本ソムリエ協会
Japan Sommelier Assosiation
(for wine)
. . . CLICK here for Photos !



Nihon bejitaburu to furuutsu maisutaa kyookai
日本ベジタブル&フルーツマイスター協会
Japan Vegetable and Fruit Meister Association
. . . CLICK here for Photos !

You can take a course of becoming a fruit and vegetable sommelier, since 2001.

http://www.vege-fru.com/




Vegetable Sommelier Store Ef since 2004
Setagaya Ward, Tokyo
Veggie & Fruit EF:
Ef: JUICE plus
Farmer’s Market in Tokyo
Manager : Nomura Tomokazu
http://www.efagri.co.jp/

エフの産地 
エフオリジナルジュース
http://www.efagri.co.jp/html/item.html#tone



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Worldwide use


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Things found on the way





The Cow Sommelier
牛ソムリエ

source : jun1.blog



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onsen somurei kyokai 温泉ソムリエ協会
connoisseur of hot springs

Photos !




CLICK for more photos

oto no somurie 音のソムリエ sommelier for sound
Japanese version of a disc jockey
. . . CLICK here for Photos !


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The sommelier Tomoda Akiko ソムリエの友田晶子 has rated this Daruma Sake.



. 達磨正宗
Daruma Masamune Sake
 



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HAIKU and SENRYU





ソムリエの腕のナプキン花の冷 
somurie no ude no napukin hana no hie   

the napkin
at the arm of the sommelier -
cold spell in the cherry blossoms season

Imano Kimiko 今野紀美子
http://sky.geocities.jp/himatu2008/ikku.htm


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Christmas dinner ...
the sommelier brings
the wrong bottle


Gabi Greve, Christmas 2009



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Related words

***** WASHOKU :
YASAI . Vegetable SAIJIKI



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11/06/2009

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

CLICK for more photos

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


small towel with fish





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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11/03/2009

Kintaroo Sardine Sweets

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Kintaro Sardine (kintaroo iwashi)

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


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Explanation


CLICK for more photos
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


CLICK for more photos and original .. kyo-apollo.jp

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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CLICK for more photos

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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7/03/2009

Karee Curry INFO

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Curry (karee)

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


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Explanation

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


CLICK for more photos

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.



look at many more delicious photos
Indo karee インドカレー "Indian Curry"


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CLICK here for original LINK ... blog.nufs.ac.jp

Some Curry Specialities 日本のカレー



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



CLICK for more photos
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



CLICK for more photos
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 !



CLICK for more 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 !



CLICK for more 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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CLICK for more photos
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



CLICK for more photos
karee mame カレー豆 peanuts with curry flavor
Chiba prefecture



CLICK for more photos
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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CLICK for original LINK
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 !



CLICK for more 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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curry from Japan
Click for enlargement



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Related words

***** WASHOKU : General Information

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4/28/2009

Shun and Vegetables

[ . BACK to WORLDKIGO TOP . ]
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Specialities of the Season (shun no mono)

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


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Explanation

SHUN 旬 (しゅん) season, the best season for fresh food

shun no mono, 旬の物 specialities of the season, seasonal food
shun no aji, 旬の味 taste of the season
shun no mikaku 旬の味覚 seasonal delicacies

The most important part of washoku. It dates back to the time when no refrigerators were available.
shun is also the time when a vegetable (or something else) is "at its best" as a kigo for haiku, for example the ants in summer.


Most of the ingredients for cooking are also kigo.
See the World Kigo Database


CLICK for more photos CLICK for many more photos


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Vegetables from a hothouse are found in the stores at any time of the year, they are never SHUN.

Vegetables of the season are full of the energy of the season, full of nutrition and vitamines and best for the human health. Vegetables produced on the free land have a lot more energy than those from the greenhouses.


In spring, the first sun givee new energy to the plants. Buds and first leaves of plants are eaten most often, like fuki no too or tara no me. (see mori no megumi)

In summer the energy circle is at it's hight. Most plants produce fruits and vegetables to eat, like cucumbers, eggplants or tomatoes.

In autumn, many grains and fruit or nuts from trees are harvested, like rice or persimmons. Natural energy tends to provide for the next generation already.

In winter, natural energy takes a rest. Now most of the roots of vegetables are eaten, like radish and turnips. They have a lot of fibers and are a great addition to the winterly nabe hodgepodge dishes.


Within each season, the FIRST hatsumono 初物 of something was also a great pleasure for the gourmets of Edo.
Ships would race to carry the first catch of bonitos, hatsugatsuo, hatsu gatsuo, to fetch a good price or bring it as a special present to the Shogun of Edo.
First rice or first tea of the season are also well known specialities.


Check the main
Washoku Saijiki
for more details about dishes with these seasonal ingredients.


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Vegetables for Spring Cooking
asparagus, endomame beans, jagaimo potatoes, kyabetsu cabbage, nanohana mustard flowers, retasu lettuce and salads, tamanegi onions, udo Japanese spikenard and many more.
Frühlingsgemüse


Vegetables for Summer Cooking
CLICK for more summer vegetableskyuuri cucumbers, mame-rui all kinds of beans, nasu eggplants, serori cellery, shishitoo hot peppers, shooga ginger, tomato, toomorokoshi corn, zucchini.
hyakka 万葉(ひゃっか)"onethousand leaves" manba, takana from Kagawa
Sommergemüse




Vegetables for Autumn Cooking
kabu turnips, kabocha pumpkin, kinoko ki no ko mushrooms, ninjin carrots, rakkasei peanuts, piiman paprica, satoimo sato-imo yam, satsumaimo satsuma-imo sweet potatoes, shiitake mushrooms, tororo-imo yamspotatoes and many other mushrooms.
Herbstgemüse


Vegetables for Winter Cooking
CLICK for more photos daikon radish, hakusai Chinese cabbage, hoorenso spinach, karifurawaa cauliflower and broccoli, komatsuna, kyoosai Kyoto vegetables, naganegi leek, renkon lotus roots, shungiku garland chrysanthemums, yamaimo yama-imo yam and others.
Wintergemüse


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YAM ... Dioscorea
is a genus of over 600 species of flowering plants in the family Dioscoreaceae, native throughout the tropical and warm temperate regions of the world. The vast majority of the species are tropical, with only a few species extending into temperate climates.
© More in the WIKIPEDIA !



yamaimo, yama imo, yama-imo 山芋
Dioscorea japonica
Japanese yam
. . . CLICK here for Photos !
yama no imo ヤマノイモ(山の芋)"root from the mountain"
There used to be about 13 different wild ones in the mountains of Japan.
They came to Japan via China as a cultivated plant. There are no wild ones.

They are the most popular, grown all year as "ichinen imo" 一年芋.
Also called "tokkuri imo" トックリイモ(徳利芋).
Jinenjo 自然薯(学名: Dioscorea japonica Thunb.)
In Okayama prefecture, Kibi Chuo Town, mochi are prepared with these roots.


Some special forms of yamaimo:
gingko leaf root, ichoo imo イチョウイモ(銀杏芋)because of the form.

These are also called "hands folded in Buddhist prayer" busshoo imo ブッショウイモ(仏掌芋).

In the Kanto area, they are called "Yamato imo" ヤマトイモ(大和芋).
Varieties are "tsukuneimo" ツクネイモ(つくね芋), "Tanba no imo" 丹波山の芋, Iseimo 伊勢芋.

nagaimo... 長芋(Dioscorea batatas Decne)

Yamaimo are used to make the slimy tororo, they are therefore also called
tororoimo, tororo imo とろろ芋、トロロ芋.
(Dioscorea opposita)

. Tororo jiru とろろ汁 (とろろじる)grated yam with miso bean paste soup  
and other autumn dishes



tokoro ところ【野老】 Japanese yam
Dioscorea tokoro
. . . CLICK here for Photos !
The roots of this plant are only edible after getting rid of the bitterness. It is eaten in some areas by the poor farmers.


more KIGO with yama-imo, Japanese YAM


propagule 零余子 (むかご) mukago
of the yam

Jamswurzel, Yamswurzel


Matsuo Basho and haiku about TOKORO yam



. Yam dreaming . Australia  


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quote
The sweet potato (Ipomoea batatas)
has traditionally been referred to as a "yam" in parts of the southern United States and Canada even though it is not part of the Dioscoreaceae family.
The word yam comes from Portuguese inhame or Spanish ñame, which both ultimately derive from the Wolof word nyam, meaning "to sample" or "taste"; in other African languages it can also mean "to eat", e.g. yamyam and nyama in Hausa.
The majority of the vegetable is composed of a much softer substance known as the "meat". This substance ranges in color from white or yellow to purple or pink in ripe yams.
Konnyaku belongs here too.
© More in the WIKIPEDIA !


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WASHOKU
satoimo, sato imo 里芋 taro

Colocasia esculenta
taro imo タロ芋


In German we have
Taro-Kartoffel sato-imo
Jamswurzel (Duden spelling), Yamswurzel, yama-imo
Süßkartoffel ist Satsumaimo.


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kabocha
the name derived from the Portugese, which introduced this vegetagle from Cambodia (カンボジア kambojia ... kaboja). The Chinese characters imply "a gourd that came from the south (Nagasaki)" 南瓜.

. WASHOKU
kabocha 南瓜 (かぼちゃ) pumpkin, squash
 


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Cauliflower and Broccoli
Cauliflower, Brassica oleracea var. botrytis
Japanese name for cauliflower is hanayasai ハナヤサイ(花椰菜) flower vegetable or hanakanran ハナカンラン(花甘藍)flower cabbage, literally the German "Blumen Kohl". Or
花梛菜(はなはぼたん)hana habotan "Blumen-Pfingstrose" flower-peony. The second Chinese character 梛 is NAGI, Podocarpus nagi, Japanische Steineibe.

Broccoli, Brassica oleracea var. italica
Japanese name for broccoli: midori hanayasai ミドリハナヤサイ(緑花野菜)
green flower vegetable or flower vegetable hanayassai メハナヤサイ(芽花野菜)
Grown in Yamaguchi prefecture, a mix between broccoli and the chinese vegetable saishin 薄葉細辛Asiasarum sieboldii is called hanakkori はなっこりー and is sold since 2003.
A mixture of broccoli and cauliflower is called romanesuko ( ロマネスコromanesque) in Europe, but in Japan it is karikkorii カリッコリー.
Main growing areas are Saitama, Aichi, Hokkaido.

Both vegetables came to Jaan after the Meiji restauration in 1868, not only as a vegetable but as a flower to enjoy in the garden. After WWII it became more widespread as food in Japan, together with a wider influnece of Western food.

burokkori ブロッコリ broccoli
komohcihana yasai 子持花椰菜(こもちはなやさい)"vegetable with a flower that has children"
kigo for all winter

Blumenkohl und Brokkoli




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WKD : Radish (daikon) Rettich  
(Raphanus sativus L.)

nezumi daikon ねずみだいこん/ ねずみ大根 "rat radish, mouse radish"
from Shimabara. It has a very strong taste. They are quite small and thick.
Similar to Momoyama daikon.
Since 1695, this radish was mentioned as grown by farmers in a district called NEZUMI, Rat in Shinshuu and eaten with buckwheat noodles. 信州埴科郡坂城町中之条の鼠地区
. . . CLICK here for Photos !


hatsuka daikon 二十日大根 ( はつかだいこん) "20 days old radish"
a fast-growing round and small radish. Comes in the colors red, yellow, purple and white. Originally from Europa, indroduced to Japan in the Meiji period. also called
radisshu ラディッシュ
. . . CLICK here for Photos !


Shinshu-ji-daikon, Maesaka-daikon, Oyadakarami-daikon, Akaguchi-daikon, Daimon-daikon, Tatara-daikon, Togakusi-daikon, Wattera-daiokn わってら大根, Haibara-daikon, Maki-daikon, Kirehamatumoto-ji-daikon and more varieties.

Ueno-daikon 上野大根
Edo Yasai, Edo dentoo yasai 江戸伝統野菜
Traditional vegetables of Edo



. WASHOKU
Dentoo yasai 伝統野菜 Traditional Japanese Vegetables
 


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More vegetable kigo for All Winter

hakusai 白菜 (はくさい) chinese cabbage
ninjin 人参 (にんじん) carrots


early winter
kanchiku no ko 寒竹の子 (かんちくのこ)
babmoo shoots in the cold
... 寒筍(かんたけのこ)

TBA

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shishitoo ししとう【獅子唐】
small sweet green pepper

shishitoogarashi 獅子唐辛子
best in summer
. . . CLICK here for Photos !

Fushimi toogarashi 伏見トウガラシ
Manganji toogarashi 万願寺トウガラシ
from Kyoto、both are rather sweet

taka no tsume 鷹の爪 "tallon of a hawk"
Evodiopanax innovans
. . . CLICK here for Photos !

WASHOKU
Togarashi 唐辛子 red hot pepper




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kinpira キンピラ simmered root vegetables
Niigata


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Worldwide use

jahreszeitliche Spezialitäten
Zutaten aus der Jahreszeit

*****************************
Things found on the way



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HAIKU


苗代風吹いて鰈の旬となる 
yawashiro kaze fuite karei no shun to naru

wind blows
over the rice seeldings ...
season for flounders


Ninomiya Miyo 二宮美代


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人参を並べておけば分かるなり 
ninjin o narabete okeba wakaru nari

when I arrange
the carrots side by side
I understand


Tokita Tomoya 鴇田智哉 (1969 - )


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山冷のどんぞこ薬喰の旬
yamabie no donzoku kusuri gui no shun

in the middle of
cold winter mountains ...
season for medicinal food


Fujita Minoru 藤田美乗

MORE
source : 俳句例句データベース Japanese haiku about SHUN


kusurigui, "eating medicine" kigo for all winter


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Related words
kulinarisch Augenschmauß
***** WASHOKU : INGREDIENTS

Daikon ... Radishes used in Temple Ceremonies

Kyooyasai, kyoyasai, kyosai 京野菜 / 京菜 Vegetables from Kyoto.
Gemüse aus Kyoto, Kyoto-Gemüse

. Takana 高菜 mustard greens .

***** WASHOKU :
YASAI . Vegetable Saijiki




[ . BACK to WORLDKIGO  TOP . ]
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