Umi no Sachi

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Umi no Sachi, Yama no Sachi

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

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Explanation

Umi no sachi : food treasures of the sea 海の幸

Seafood


Yama no sachi : food treasures of the mountains 山の幸

Mountainfood


Ta no sachi ... food from the paddy fields
Mori no sachi ... food from the woods


Offerings to the Japanese deities always contain at least one plate with food from the sea and one with food from the mountains, one fish and one radish.

This photo shows an offering from the fish of the sea and fish of the land (sweetwater fish).


© PHOTO : pancho_de_ohsei
Shrine Himuro Jinja, Nara 奈良氷室神社


The origin of this custom goes back to the two Shino brother deities of Sea and Mountain.

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LEGENDS of the Shinto Deities

[Umisachi hiko] うみさちひこ【海幸彦】
(Kojiki)(Nihongi)

Hoteri no mikoto 火照命(ほでりのみこと)

Other names:
Hoderi no mikoto (Kojiki), Hoakari no mikoto, Hosusori no mikoto, Ho no suseri no mikoto, Ho no susor no mikoto, Hosuseri no mikoto, Ho no susumi no mikoto (Nihongi).

An offspring of Ninigi and Konohana Sakuyahime. Accounts differ in the description of the process of his birth and origin of his name, but most are in agreement that Umisachi ("sea-treasure") was the elder brother to Yamasachi ("mountain-treasure"; otherwise known as Hohodemi), and that Umisachi's mother set fire to her parturition hut, whereupon Umisachi was born as the flames reached their peak. Umisachi means to receive the bounty of the sea; he later became subject to his younger brother Hohodemi (Yamasachi) and became known as the ancestor of the clan Ata no Hayato.

Kojiki states that Umisachi's proper name was Hoderi no mikoto, the first of the three children produced by Konohana Sakuyahime. Most of the variant accounts recorded by Nihongi, however, state that the kami Umisachi was Hosuseri-the second child born to Sakuyahime in the Kojiki account. Shinsen shōjiroku likewise describes the ancestor of the Hayato as Honosusari no mikoto. Further, Nihongi quotes an "alternate writing" that identifies Umisachi with Honoakari no mikoto.

The kami's various names have been interpreted to mean "bright shining fire" or "ripening rice ears." The account describing how Umisachi became ancestor of the Hayato is similar in both Kojiki and Nihongi accounts. Upon the suggestion of the younger brother Yamasachi, the two kami agreed to exchange the tools of their livelihoods - Yamasachi's bow and Umisachi's fishhook - but neither was able to successfully capture game using the other's implement. Umisachi asked Yamasachi to return his fishhook, but Yamasachi lost the hook, leading to recriminations from his brother. Finally, Yamasachi obtained Watatsumi's help in recovering the lost fishhook, and returned it to his brother Umisachi, but Umisachi was cursed and fell into poverty. Enraged, Umisachi planned to fight Yamasachi, but he was prevented by the magic "tide flowing jewel" and "tide restraining jewel" that Yamasachi had received from Watatsumi, with the final result that he pledged to become Hohodemi's protector and vassal. As a result, his descendants were said to have guarded the palace precincts "like dogs" (i.e., in place of barking dogs), or that they became jesters who painted their faces and hands, and mimed Yamasachi's drowning scene.


. Taiguruma from Kagoshima　鹿児島の鯛車 sea bream toy .
in memory of the fishhook legend


. kanju manju 干珠満珠 the tide jewels .
- Introduction -

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若狭の秘宝『彦火々出見尊絵巻』
source :　御菓子司 野木 - FB


[Hiko hohodemi no mikoto]
彦火火出見尊(ひこほほでみのみこと)
(Kojiki)(Nihongi)

Yamasachihiko やまさちひこ【山幸彦】

Other names:
Hoori no mikoto(Kojiki, Nihongi), Hoorihiko hohodemi no mikoto(Nihongi), Yamasachibiko(Kojiki), Yamasachihiko(Nihongi), Soratsuhiko (Kojiki)

Offspring of Ninigi and Konohana Sakuyahime. Called Yamasachihiko ("mountain-gift-man") for his unique success in the hunt, he is known as a member of the second of three generations of kami related to the Hyūga area.

Kojiki describes Hohodemi as the last-born of three brothers, while some of the variant accounts in Nihongi relate differing birth orders. In any event, Hohodemi was born as the flames were abating after Sakuyahime had set fire to her parturition hut.

As younger brother to Umisachi, Hohodemi (Yamasachi) suggested to his brother that they exchange the magic tools of their respective occupations (Umisachi's tool was a fishhook, while Yamasachi's was bow and arrow). After the exchange, however, Yamasachi lost Umisachi's fishhook, and while he broke up his own sword in order to fashion many new fishhooks and repay his brother, he was rebuffed by Umisachi.

Wandering despondently along a beach, Yamasachi met Shiotsuchi no kami, who placed Yamasachi in a basket and sent him to the palace of the kami of the sea. Arriving at a well outside the palace gates, Yamasachi climbed a katsura tree and was entertained by the sea kami Watatsumi, receiving the latter's daughter Toyotamabime in marriage. After three years, Yamasachi prepared to return to the land, at which time Watatsumi found the missing fishhook, which had been swallowed by a sea bream. Returning the fishhook to Yamasachi, Watatsumi also furnished him with magical formulae and rituals, and a "tide-raising jewel" and "tide-lowering jewel." With these gifts of control over the water, Yamasachi was able to bring his elder brother under his own subjection.

Yamasachi and Toyotamabime had one child, but since Yamasachi spied upon Toyotamabime and saw her transformed into the form of a wani (lit., "crocodile," but probably referring to a shark) as she gave birth, Toyotamabime was shamed, and the passageway which had existed between sea and land was henceforth closed.

The ho of the name Hohodemi describes both the "flame" at the time of his birth, and also means fully ripened heads of rice. In Nihongi, different characters are used to write the honorific title mikoto attached to Yamasachi and Umisachi. This difference expresses the relationship of lord and retainer, and reflects the fact that Yamasachi would go on to transmit the legitimate line of imperial succession to Ninigi, while Umisachi would be ancestor of the Hayato people who served the imperial court.

According to the account in Kojiki, Hohodemi lived in the palace of Takachiho for 580 years and was later buried in a tumulus to the west of Mount Takachiho. Nihongi relates that he was buried in a tumulus at Mount Takaya in Hyūga (present-day Kyushu).
source : Mori Mizue /　Kokugakuin University.

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Shrine Wakasahiko Jinja (若狭彦神社)
in Obama town, Fukui.
Enshrined deity is Hikohohodemi-no-mikoto (彦火火出見尊),
who is the grandfather of Emperor Jinmu (神武天皇).


Wakasahime Jinja (若狭姫神社)
which is located close to Wakasahiko Jinjya (若狭彦神社).
Enshrined deity is Toyotama-hime (豊玉姫), who is the grandmother of Emperor Jinmu (神武天皇).




This is the wedding scene in the historical picture scroll
"Hikohohodemi-no-mikoto Emaki (彦火火出見尊絵巻)".
source :　www1.city.obama.fukui.jp

Hikohohodemi-no-mikoto (彦火火出見尊,
as known as Yamasachi-hiko (山幸彦); left)
arrives reach at the Dragon Palace Ryugu (龍宮) and meets/marries Toyotama-hime (豊玉姫; right) -
their grandson is the first Japanese emperor, Emperor Jinmu (神武天皇).

This story has three important meanings:
1) this is the original story of Urashimataro (浦島太郎),
2) this is a colorful life story of the imperial family's ancestor, and finally
3) this story is almost identical to another nation's legend; TBA

Shared by Taisaku Nogi
Joys of Japan, February 2012


source : More Photos from Nogi Taisaku - facebook -



. Omizutori お水取り Drawing Sacred Well Water .
well of Wakasa, Wakasa no i, Wakasa-I 若狭の井
Sending off Water from the Temple Jinguji 神宮寺,
Obama (in Wakasa) to the Nigatsudo, o mizu okuri　お水送り



. Jinmu Tenno 神武天皇 First Emperor Jimmu .


. Cormorant, the messenger of .
鵜草葺不合尊 Ugayafukiaezu no mikoto
father of Jinmu Tenno 神武天皇

. 鵜草葺不合尊 Ugayafukiaezu no mikoto .
Uwase Shrine (宇波西神社), Mikata. Wakasa


. Urashima Taro 浦島太郎 .

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若狭姫神社 - 若狭彦神社



近畿の聖地を結んだ五芒星 Pentagram of the Kinki area


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Meaning of YamaSachiHiko and UmiSachiHiko

HIKO and HIME
Hiko was formed from hi (sun) and ko (child), and has been used as a component of male names to denotes a blessed son. It seemed to connote youth and divinity in the ancient time, but the special implication gradually wore out, so that the word has come to only indicate the masculine of name bearers.
Hiko often transforms into biko in compound words. YamaSachiHiko is thus written as YamaSachiBiko in some texts (Kojiki is among them indeed!), though biko may be changed to hiko at citations in my argument to avoid possible distraction.
Hime:
In divine and noble families, many female members had a name including hime, which is made up of hi (sun) and me (woman). As with hiko, hime often turns into bime in compound words, though hime may be restored at citations of bime in my argument in this essay.

SACHI
Sachi has diverse implications, though its original means is "gear," "tool," or "equipment." YamaSachi, a compound word made of Yama (mountain) and Sachi, thus originally represented a "gear for hunting on mountains," namely, a bow and arrows. In a similar way, UmiSachi, a compound word made of Umi (sea) and Sachi, was a "gear for fishing at sea," or a rod and a hook. This meaning is now obsolete in the Japanese.
Sachi also denoted edibles gained with a gear. Specifically. YamaSachi was "hunted beasts," and UmiSachi was "quotedwords." The denotation is almost out of use today, but survived just in the form of "Yama no Sachi" and "Umi no Sachi," which now represent not only beasts and fish but also encompasses other foodstuffs collected from mountains and the sea.
Accordingly, Sachi connoted as well "the (much) gaining of edibles with a gear" in the ancient Japanese.
Sachi also imported a mystical power closely combined with a gear that makes it possible for man to hunt or catch a lot of beasts or fish. The power became to be deemed as "luck" or "happiness," which is the current meaning of sachi, though its use is usually limited to literary expression and formal feasts.

YamaSachiHiko thus means "a young man blessed in using the mountain gear (the bow and arrows)." UmiSachiHiko means "a young man blessed in using the sea gear (the rod and hook)."
source : 　On Ancient Japanese Language


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A similar legend about a young man from the sea who lost the hook of his elder (father/brother) and lived with a princess who later turned into a crocodile (wani) and about 8 islands created by the gods is found in the island of Malaita in the Solomon Islands.
There might be a common origin of some mongoloid tribes that moved from a lost paradise called Sundaland (near the Malay peninsula) to the south and north ... and met at some time again in Japan.
Malaita (Auki)

Reference : スンダランド . 海洋航海民の誕生

Even now in many parts of Japan the shark meat is called "wani".



お彼岸のお供えもの
Food offerings for the Spring equinox


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Worldwide use


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Things found on the way


shinjin kyooshoku 神人共食
（しんじんきょうしょく）
God and Man eating together

Refers to a high position where man is close to the deity, for exampel the head of a shrine. Through serving food offerings for the gods he partakes of their power.

This may be the beginning of sharing one bowl for drinking tea (koicha).


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source : tsukudo.jp/sahou-kamidana

shinsen 神饌（しんせん） Shinto- Food offerings
Shinto-Speiseopfer
water, salt, sake, grains, vegetables, fruit, tai fish or katsuobushi. “honorable food” mige 御食(みけ), minie 御贄（みにえ）. cooked and prepared food 熟饌（じゅくせん jukusen）, raw food 生饌（せいせん）seisen. Ritual fire for the cooking has to be made with a flint stone （忌火・いみび）imibi / inbi.

shinsenmai 神饌米 ... Reis als Speise-Opfergabe in Shinto-Zeremonien. meist roter Reis
. . . CLICK here for Photos !


mitana shinsen 　御棚神饌（みたなしんせん）
food offerings at shrine Kasuga Taisha
also at shrine Yoshida Hongu
. . . CLICK here for Photos !


. saikigu 祭器具 ritual intruments
shingu 神具 votive objects .


. okorago 御子良子 shrine maiden at Ise shrine .
They live in special quarters, kora no tachi 子良の舘.


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. 米倉鹿嶋神社 献饌行事
Yonekura Kashima jinja - Kensen gyooji　
The Kensen food offerings at Yonekura Kashima Shrine


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Observance kigo for late summer

inbi no gohan 忌火の御飯 (いんびのごはん)
imbi no gohan
"rice on the memorial day"
..... 忌日の御飯（いんびのごはん）
inbi no gohan kuuzu 忌日の御飯を供ず（いんびのごはんをくうず）
making rice offerings on the memorial day

During the Heian period, on two days of the year　（on the 11th day of the sixth and 12th month) on the day of the moon festival (tsukinami no matsuri 月次祭) , the deity Amaterasu Omikami would take part of the meal together with the emperor (shingojiki　神今食) in a special hall of the imperial grounds in Nara.


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jingonjiki 神今食 (じんごんじき)"deity eats with the emperor"
..... jingojiki じんごじき、kamuimake かむいまけ
oo-imi no oyu 大忌の御湯（おおいみのおゆ）hot water offerings
o-imi no miakashi o kuuzu
小忌御燈を供ず（おいみのみあかしをくうず）
light offerings on the memorial day

During the fasting period of this rtual, from the 11th day to the 13th day, hot water was also offered, and lamplight.

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gesai no on kayu 解斎の御粥 (げさいのおんかゆ)
gesai kayu 解斎粥（げさいかゆ）

On the 13th day of the sixth month of the lunar calendar, the emperor is relieved from his vow not to eat fish or meat (kessai) and the inbi no gohan ceremonies come to an end.

The first thing he eats is this rice gruel.
The gruel is served in an earthen potm, with some wakame soup. He eats three mouthful and then sticks his chopsticks into the rest.
This rice gruel was not soft as it is now, but hard to be eaten with chopsticks.




.SAIJIKI ... OBSERVANCES, FESTIVALS, RITUALS
Kigo for Summer 　


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Ebisu sama 恵比寿様
This is a deity revered by fishermen.
At the town of Amakusa at the island Yokourajima 横浦島in Kumamoto each fishing family has its own Ebisu statue, made of stone and some are colored in red and blue and black.The statues are about 15 cm small to about 1 meter large.
They are placed in front of the home, with the back toward the mountain, to make sure Ebisu can see the ocean and protect the fishermen.
Small ones are placed in the front of each fishing boat and before starting the day, fishermen pray to this Ebisu for protection and good luck.


Ebisu, one of the Gods of Good Luck
The great festival of Ebisu "Ebessan" 胡子大祭（えべっさん）
Hiroshima prefecture



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HAIKU

春間近か青木繁の海の幸
haru majika Aoki Shigeru no umi no sachi

spring is near -
"Food from the Sea" by
Aoki Shigeru

Sakamoto Hiroshi さかもとひろし
Tr. Gabi Greve

Aoki is a famous painter. (1882-1911)


Umi no Sachi, "A Good Catch". Aoki Shigeru

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Related words

***** Museum Haiku about Paintings

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NEXT
WASHOKU ... Food from the Mountains and Forests
Mori no Megumi 　
sanniku ryoori, san-niku ryori （山肉料理）


Traditional Folk Toys with Ebisu and Daikoku


. WKD : Fishing and related KIGO


WASHOKU : General Information

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Senbei Arare

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rice crackers (senbei 煎餅)

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

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There are many specialities with the name ... senbei.
Some are made from rice flour, some from mochigome rice flour and others from wheat flour.

age senbei 揚げせんべい deep-fried crackers
chibimaru senbei ちび丸せんべい, for Chibi Mariko Manga
ebisenbei, ebisen　えびせんべい with shrimp
goma senbei 胡椒せんべい with sesame seeds
haatogata senbei ハート型せんべい shape of a heart
oshiage senbei 押上せんべい
shoyu senbei with soy sauce 醤油せんべい (しょうゆせんべい)
shio senbei with salt 塩せんべい
tai senbei 鯛せんべい with sea bream
teyaki senbei 手焼きせんべい handmade senbei

ebisenbei from shiba-ebi, Aichi prefecture

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- - - - - other types are made from glutinous rice:
arare あられ
okaki おかき (御欠き)
kakimochi 欠き餅(もち)

quote
Arare (あられ "hailstones") is a type of bite-sized Japanese cracker made from glutinous rice and flavored with soy sauce. The size and shapes are what distinguish arare from senbei.
There are many different sizes, colors, and shapes of arare. Some are sweet, and others savory. One, called norimaki arare (nori meaning an edible seaweed foodstuff in the form of a dried sheet; maki meaning roll shape) is wrapped with dried nori seaweed. Another, kakinotane (柿の種, kakinotane), takes its name from its resemblance to a persimmon seed. (Kaki is Japanese for "persimmon".) Kakinotane are often sold with peanuts, a combination called kakipī (かきピー, kakipī. These are a popular snack to accompany Japanese beer.

Japanese typically consume arare to celebrate the Doll Festival (Hinamatsuri), on March 3, Girls' Day in Japan. The arare made during the festival are very colorful - pink, yellow, white, brown, light green, and so on. Regular arare can be bought throughout the year, but the colorful ones are only available around January to March in anticipation of the Doll Festival.
©　More in the WIKIPEDIA !


. arare ochazuke あられお茶漬 Arare with green tea
from Mie prefecture


- - - - - My Photo Album - - - - -
Senbei


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Senbei (irimochi) (煎餅, せんべい)
are Japanese crackers, made from nonglutinous rice. They come in various shapes, sizes, and flavors, usually savory but sometimes sweet. Senbei are often eaten with green tea as a casual snack and offered to visiting house guests as a courtesy refreshment.

Senbei are usually cooked by being baked or grilled, traditionally over charcoal. While being prepared they may be brushed with a flavoring sauce, often one made of shoyu and mirin. They may then be wrapped with a layer of nori. Alternatively they may be flavored with salt or so-called "salad" flavoring.

In China, senbei are called jiānbang (煎餅). There are varieties like Shandong Jianbing and Tianjin Jianbing. However, these are in actuality a different food. In China, they are more like wraps and pancakes, similar to okonomiyaki, whereas in Japan they are hard (not floppy), and are bite-sized snacks rather than meals.

Sweet senbei (甘味煎餅) came to Japan during the Tang dynasty, the first recorded usage in 737 AD, and still are very similar to Tang traditional styles, originally often baked in the Kansai area, of which include the traditional "roof tile" senbei. These include ingredients like potato and wheat flour or glutinous rice, and are similar to castella cakes. (Not like what people most think of senbei today).

What Japanese commonly refer to as sembei nowadays was popularized by a shop in the Edo Period, Sōkajuku, which spread salty soy sauce flavored sembei throughout Japan.
- Soka Senbei, see below -

There are several types of traditional Japanese senbei. They include the 2 categories, sweet sembei (over 15 types) and rice candy senbei (米菓煎餅),
and others, which include even fish senbei (魚せんべい), lotus senbei (蓮根煎餅) and bone senbei (骨せんべい) from fish bones.

Modern senbei versions are very inventive and may include flavorings can which range from kimchi to wasabi to curry to chocolate.

Kansai senbei tend to use glutinous rice and have a lightly seasoned and delicate in texture (saku saku). Kantō senbei were originally based on uruchimai, a non-glutinous rice, and they tend to be more crunchy (kari kari) and richly flavored.
©　More in the WIKIPEDIA !


. Food vendors in Edo .

senbeiya, senbei-ya　煎餅屋 Sembei shop, Senbei shop
Senbei were very popular in Edo and sold at many shops.

Danjuroo senbei 団十郎煎餅
named after the popular Kabuki actor Ichikawa Danjuro were especially popular. They were round and imprinted with the family crest of the Danjuro family, the 三升 Mimasu.

Asagao Senbei 朝顔煎餅 / 朝顔せんべい morning glory rice crackers
were mentioned in the Kabuki play
. Sukeroku yukari no Edo-zakura 助六由縁江戸桜 .
The funny clown actor was named 朝顔仙平 Asagao Senbei. The painting of the actor's face was related to various parts of a morning glory.


source : kabuki-za.com/syoku

The play has a long monologue about the various uses on senbei.
senbei zukushi せんべい尽くし

「事もおろかやこの糸びんは砂糖煎餅が孫、羽衣せんべえはおれが姉様、
双六（すごろく）せんべえとは行逢（ゆきあ）い兄弟、姿見煎餅はおらがいとこ、
竹村の堅巻せんべえが親分に、
朝顔仙平という色奴（いろやっこ）様だ」

They were sold by Fujiya Seizaemon.
- reference source : tukitodora.exblog.jp -

and modern Kabuki Senbei　歌舞伎せんべい



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. Kokeshi Senbei こけし　せんべい .

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Darums Senbei from Maebashi だるま煎餅　
前橋の丸福本舗
Gunma Prefecture



七転び八起き
Nanakorobi yaoki
seven times down, eight times up - - - Daruma Lore

八起せんべい Yaoki Senbei







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Asakusa Iriyama Senbei shop 入山せんべい





- reference source : shinise.tv/iriyamasenbei... -


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Edo Daruma Hakkei 江戸だるま八景
Eight views of Daruma in Edo





Eight different flavors of Daruma Senbei!
だるまの形をした8種類のおせんべい。Nihonbashi Nishiki Horin
- reference source : 日本橋錦豊琳 -


. Hokusai, Great Wave and Tsunami
北斎　津波　 .


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Fish bones roasted "like senbei",
hone senbei 骨せんべい

If you grill fish at home, you can grill the big bones in a final round to produce your own. They are full of calcium and good for children and the elderly. They are sold as a snack.


Knochen-Kräcker

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Ebisenbei from Hokkaido えびせんべい
ebisen えびせん


source : 　store.shopping.yahoo.co.jp

かにせん kanisen with crabmeat
わかめせんwakamesen with wakame seaweed
うにせん unisen with sea urchins

えびせんべい・抹茶 ebisenbei macha .. shrimps with green tea
えびせんべい・かぼちゃebisenbei kabocha shrimps .. with pumpkin
えびせんべい・いかすみえびせんebisenbei ikasumi ... with ink from the squidえびせんべい・えびせんべい・わさびせん kawaebi ... with river shrimp

and many more !

Buson-An and Sakura-Ebisen 蕪村菴 さくらえびせんべい




Darume Ebiesn だるま海老せん
桂新堂




「和物」プリントえびせんべい福だるま

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Kappa Ebisen　かっぱえびせん



- quote -
Kappa Ebisen (かっぱえびせん) is a Japanese snack food produced by Calbee of Japan in Hatsukaichi, Hiroshima. It is a crunchy, shrimp-flavored snack resembling Krupuk, Indonesian traditional snack food and It became very popular in Japan. The version produced by Calbee America is called Shrimp Flavored Chips.
The primary ingredients of Kappa Ebisen are wheat flour, vegetable oil, starch, shrimp, sugar, salt, baking powder, amino acid and sweetening.
Kappa Ebisen was first produced and sold by Calbee in 1964 and has gained wide popularity among Japanese consumers as a snack food. Its simplicity makes it a popular snack in many settings, and is often a popular choice for karaoke or as a bar snack. ...
- - - More in the WIKIPEDIA !


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. Ichiyo Senbei 一葉煎餅(いちようせんべい) 　
In honor of the poetess Higuchi Ichiyo 樋口 一葉

. Ishida Mitsunari 石田三成 せんべい
In honor of the famous samurai 　

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Jibachi senbei 地蜂煎餅, 地蜂せんべい
Wasp rice crackers



In Omachi, 120 miles northwest of Tokyo, there is a fan club Omachi Jibachi Aikokai (Omachi digger wasps lovers group) that has teamed up with a local biscuit maker to create jibachi senbei, or digger wasp rice crackers.
Elderly wasp hunters from the village, who are mostly in their 80s, catch the insects in nearby forests, boil them in water, dry and sprinkle them over the cracker mix, which is then stamped by hot iron cracker cutters.
Five or six black digger wasps are added to the rice cracker each, clearly visible to the naked eye and while the senior citizens love them, young Japanese see the bugs and refuse to eat the senbei!
source : 　japansugoi.com

Sold in a bag with 20 pieces.

More about
Konchu Ryori, konchuu ryoori 昆虫料理 Insects as food


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- - - - - 18 types of senbei - - - - -


Imaya Senbei Store, Kanazawa 今屋のおせんべい　


burandii senbei, burandei senbei ブランデーせんべい / ブランデー煎餅
senbei with brandy flavor
. . . CLICK here for Photos !
from Tsukui Senbei Shop 津久井せんべい本舗
They even got an official prize 内閣総理大臣賞受賞.
They are normal senbei covered with a layer of flour mixed with real French brandy.
The owner was inspired by whiskey bonbons and tried his family trade, senbei, with various flavors. Now they create 30 different ones for example
koohii senbei 珈琲煎餅 senbei with coffee flavor
wain senbei ワインせんべい wine flavor senbei


There are also wine senbei in memory of Takeda Shingen from Yamanashi.
武田信玄のワインセンベイ


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karee senbei カレーのおせんべい sembei with curry flavor
. . . CLICK here for Photos !


kootsuu anzen senbei 交通安全せんべい
senbei used in campaigns for safe driving


. Masakado Senbei 将門煎餅 .
for Taira no Masakado 平将門 / 平將門 (? – 940)

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Nanbu senbei, Nambu senbei 南部せんべい
from Morioka, former Nambu province
Nambu Sembei, waffles from Nanbu
Made from wheat flour, salt and water. The dough is pressed into round waffle molds with long handles and baked over charcoals. The overflowing baked dough is cut off and also sold as "ears" mimi to put into soup.
They come in variuos flavors. Originated in Hachinohe, where there are many local brands in the shelves of the supermarkets.
. . . CLICK here for Photos !

senbeijiru せんべい汁 senbei soup
Make soup with vegetables, mushrooms and meat and add Nanbu senbei just before eating.
There is a special senbei brand which does not dissolve in hot water.




senbei aisu　せんべいアイス Senbei filled with ice cream !




- - - - - Nambu-Waffeln
Die berühmten Nambu-Waffeln kommen aus der Stadt Hachinohe, die in der heutigen Präfektur Aomori liegt, einst die Domäne Nambu. Früher dienten die Waffeln als haltbare Nahrungsmittel für die langen Wintermonate.

In den Supermärkten von Hachinohe finden sich endlose Regale mit über 40 Sembei-Sorten, allein zehn davon mit Sesam. Meistens werden sie in kleinen Familienbetrieben von Hand gebacken, sodass jede Sorte ihren einzigartigen Geschmack erhält.

Bei ganz einfachen Waffeln besteht der Teig lediglich aus Weizenmehl, Salz und Wasser. Die Sembei werden in Waffeleisen mit langen Griffen über glühenden Holzkohlen oder in einem elektrischen Heizgerät gebacken. Die Temperatur für Waffeln ohne Füllung sollte 130 °C betragen. Der Bäcker muss darauf achten, sie ständig zu wenden, damit sie nicht anbrennen. Mittlerweile wurden auch spezielle Maschinen zur Waffel-Herstellung entwickelt, die in Kleinbetrieben bis zu 3000 Waffeln täglich backen können. Die Bäcker allerdings müssen stets wachsam sein, da gleichzeitig Teig in die Formen gegossen und Waffeln aus den Formen herausgenommen werden mussen.



Zur Geschmacksverfeinerung wird häufig schwarzer Sesam mitgebacken, der den Waffeln einen unverwechselbar aromatischen Geschmack gibt. Einige Hersteller bestellen das unverzichtbare Salz für den Teig sogar aus den Hochebenen von Tibet, weil dieses Natursalz dank seines Mineralgehaltes dem Gebäck überraschenderweise eine gewisse natürliche Süße verleiht.

Für andere Sorten werden klein gehackte Erdnüsse mit etwas Zucker eingebacken. Andere Mischungen ergeben sich aus Äpfeln und Kürbissen, Süßkartoffeln und Shiso-Blättern. Auch verschiedene Getreidesorten werden beigemischt. Für einen herzhafteren Geschmack kommen Zwiebeln, Sojasauce, Chili, Tintenfisch oder Jakobsmuscheln mit in den Teig.

Der bei der Herstellung am Rand herausquellende Teig wird nicht entfernt, sondern mitgebacken, und in Körben gesammelt. Viele Kunden lieben diese von den Japanern »Ohren« genannten Reststücke als Zutat für die tägliche Suppe. Sie kommen daher auch in den Verkauf. Ebenfalls als Suppenzutat, und zwar für Eintöpfe im Winter Senbeijiru, werden weiße Sembei gebacken. Sie sind sehr hart und lösen sich im heißen Wasser nur langsam auf. Weitere Zutaten dieses Eintopfs sind Hühnerfleisch, Wintergemüse, Pilze – und alles, was der Familie schmeckt.

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ninniku agesenbei ニンニク揚げせんべい
fried senbei with garlic


from Northern Japan, Fukushima
also with cheese flavor

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Soka senbei, Sooka senbei 草加せんべい
Soka (Sooka), Saitama, a famous senbei city
埼玉県草加市


A Senbei (Rice Cracker) is the traditional confectionery of Soka. There are, however, many people make a mistake that it is Tokyo's specialty product. For this reason, we would like to let you have a correct understanding that how our local special product "Senbei" has been made and has become famous in all over Japan. Also, in February 2006, Soka Senbei was specified as " regional food brand (the genuine product made at the genuine place)", and in June 2007, it was registered as "regional organization trademark". For such the situation, Soka Senbei has been recognized as the brand name nevertheless there are many similar products being manufactured and sold. Here, we would consider how we should make more popular the brand name value of the real genuine "Soka Senbei"

Origin of Soka Senbei
When Town Soka was busy as the post town point on Nikko Kaido (Nikko Highway leading to Nikko) during the era of Edo, Ms "Osen-san" was selling dumpling cakes. One day, under suggestion from a passerby "samurai", she made a sort of Senbei in the shape of a baked rice cracker by crashing dumpling cake to flat and keeping it dry under the sun heat. It has been told that she, then, began making and selling it.

History of Soka Senbei
With regard to the history of our special product "Soka Senbei", we would herein introduce how it has finally become popular all over Japan as follows.
Hard Baked Rice Crackers were changed to Flat Salty Senbei during the era of Edo.

The Soka region was the typical village for cultivation of rice and in order to store surplus rice, people made Senbei, initially called Kata-Mochi (Hard Rice Cake).
When the Soka Post Town was set up during the era of Edo, there were many teahouses and food shops along with Nikko Kaido Road and this preservative food were being sold to travelers, which finally became very popular. At the early stage, salt was mixed into the Senbei rice cracker, but after the end of Edo era, it changed to put soybean sauce (shoyu) on a flat shaped Senbei after baking. At the beginning, some shops were called Salt Senbei Shops.

Turning Point was when the Senbei was presented to the Emperor
-- Eras of Meiji to Taisho

From the later of Meiji era, Soka Senbei shops had been gradually increased but many of them handled the Senbei as the side job in addition to sell other general merchandizes.
At the time of Taisho (after the era of Meiji), the Japanese army had a comprehensive military practice in Kawagoe and Soka Senbei was presented to Emperor Taisho, who was, then, the general commander of the Japanese army. This fact became the good turning point to expand the Senbei business.
The Soka Senbei was specified and expanded to all over Japan because "the emperor family purchased the delicious senbei". The local Soka Senbei Industry has been established, which was further expanded around that time and begun to enjoy making the product as the Soka's specialty product. It, then, continued making a prosperous progress for expansion.

Time of Sufferings, Glory and Fog
-- From Eras of Showa to Heisei
The Soka Senbei industry had made a good progress when entered to the era of Showa. However, during the Second World War, it had become very difficult time to obtain the material - i.e., rice - due to the severe control by the government on rice, so that many Soka Senbei Manufacturers (shops) had to discontinue the business one by one. Some of them, however, continued business obtaining the rice material somehow under the severe control by the authority (police). That time was the most difficult time for the Soka Senbei industry.

But only the good thing was Soka Senbei Manufactures maintained the manufacturing method (technique) under the dangerous situation (by police and military group).　This was very good and lucky because the police authority is controlling rice distribution at the black market very severely, but some shops obtained the material (rice) somehow. Under such situation, the industry kept the traditional technique to make the Senbei, which is now greatly contributed for the industry and the market.

During the time of 1960s, the rice control was discontinued and the industry could follow the way of the high degree economic growth as the same as other main industries. Again, the name of Soka Senbei had been well known through special sales campaigns at department stores and big railway station's shopping areas.

However, in a proportion to rising of the well-known product name as "Soka Senbei", Senbei makers of other regions had begun making similar products even under different production methods. They began selling under the name of Soka Senbei at many places in Japan nevertheless the quality and taste were not good as the genuine Soka Senbei. As the result, although the name of "Soka Senbei" could obtain the good popularity, its reliability was deteriorated and the definition of "Soka Senbei" could badly become vaguely. The tendency has been continued to today.
source : 　www.city.soka.saitama.jp

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Takabe Jinja Senbei 高家（たかべ）神社煎餅
In honor of the God of Cooking,
God of Iwakamutsukari no Mikoto 磐鹿六雁命


. Tokyo Sky Tree Senbei 東京スカイツリー .
May 22, 2012 - Grand Opening

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Unzen yusenpei ゆせんぺい senbei from hot spring water
Nagasaki, Mount Unzen

. Urashima Taro 浦島太郎 Ebisen えびせんべい .

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Lucky Waffles with Toys inside, fukutoku senbei 福徳せんべい

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Yaotsu Senbei 八百津町　せんべい
From Yaotsu Town, Gifu.
They produce about 100 different kinds of senbei with many flavors.
The latest is a huge one of 1 meter diameter, made for events to share with the kids.
sauce yakisoba senbei　ソース焼きそばせんべい is loved by younger people.
Senbei as containers of local ice cream, eaten with a senbei formed like a spoon.

. . . CLICK here for Photos !


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Worldwide use

Reiskräcker, Waffeln, Nanbu-Waffeln
Gebäck

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Things found on the way

- - - Naschen erlaubt: Sembei
Unter Sembei fasst man in Japan verschiedene Gebäck-, Waffel-, und Kräckersorten zusammen, die entweder aus Reismehl, Mochigome-Klebreismehl oder Weizenmehl gebacken und flach gepresst sind. Sie können süßlich oder salzig schmecken. Eine Sembei-Dose ist in jedem japanischen Haushalt zu finden, denn Sembei bilden das Mindestmaß an Gastfreundschaft. Kommen Gäste ins Haus, wird als erstes grüner Tee gekocht, gleich darauf werden Sembei aus der Dose genommen, auf einem Servierteller angerichtet und vor die Gäste auf den niedrigen Tisch gestellt. Der grüne Tee folgt unverzüglich. Sembei sind nicht nur für Gäste ein beliebter Snack, sondern auch für die ganze Familie. Sie werden zu jeder Tageszeit gegessen.

Das Gebäck gibt es in unzähligen Geschmacksrichtungen mit Sojasauce oder anderen Zutaten gewürzt. Sie sind rund oder viereckig, sternförmig oder wie ein Dachziegel geformt. Am beliebtesten ist die flache, runde Sembei-Sorte aus einfachem Reismehl mit dem Geschmack von Sojasauce. Sie verbreitete sich ab dem 17. Jahrhundert von Edo (heute Tokyo) aus über ganz Japan. Diese Sembei sind besonders knusprig und werden durch weitere Zutaten im Geschmack variiert.

In vielen Städten mit Sehenswürdigkeiten gibt es Geschäfte, die gleich am Ortseingang oder Bahnhof frische Sembei herstellen und einzeln verkaufen. Der verlockende Röstduft zieht die Kunden schon von weitem an, die hier Reisemitbringsel (meibutsu) aus der Gegend erstehen können. In Japan ist es üblich, von einer Reise etwas für die Daheimgebliebenen, insbesondere Arbeitskollegen, mitzubringen. Sehr gern werden Sembei, die zusammen in der Pause genascht werden können, nach einem Urlaub verschenkt.

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HAIKU

煎餅をいぬがかむ音花の雨
senbei o inu ga kamu oto hana no ame

the sound of senbei
when my dog crunches them...
rain on the cherry blossoms

Hoshino Tatsuko 星野立子
Tr. Gabi Greve

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long autumn rain -
the smell of senbei and
smoked cheese



These senbei, rice crackers, have a very typical smell. They are called mame mochi with roasted soybeans, from Tokachi, Hokkaido. Each one is wrapped in an extra pouch and when you open one, the rich fragrance of rice emerges from it.

Gabi Greve, September 2009


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Related words

***** WASHOKU : General Information

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[ . BACK to DARUMA　MUSEUM　TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
- #senbei #sembei #ricecrackers #kappaebisen #ebisen -
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Sashimi LIST

[ . BACK to WORLDKIGO TOP . ]
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Raw Food (sashimi)

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

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Explanation

Most of the raw food known is raw fish, sashimi.

Raw fish, sashimi, sushi and ..

Most often used seafood is

えび Ebi: Shrimp
ふぐ Fugu: Puffer Fish
はまち Hamachi: Yellowtail
いか Ika: Squid
まぐろ Maguro: Tuna
さば Saba: Mackerel
鮭 Shake: Salmon
たこ Tako: Octopus
たたき or 叩き, "pounded food", mostly tuna
とろ Toro: Fatty Tuna / ootoro おおとろ premium tuna


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Ikizukuri, live sashimi いきづくり (生き作り／活き作り)
O-tsukuri おつくり, でお作り
ikezukuri 生け作り

. . . CLICK here for Photos !

In Japanese cuisine, ikizukuri (生き作り, “prepared alive”) is the preparation of sashimi from a living animal.

Ikizukuri usually begins with the customer selecting, from a tank in the restaurant, the animal (shrimp, octopus, lobster, assorted fish) they wish to eat. The chef, almost always a sashimi chef who has undergone years of training and apprenticeship, takes the animal out of the tank and filets and guts it, but without killing the animal, which is served on a plate, sliced, with the heart still beating.

Ikizukuri of fish consists of thin, sheet-like slices or finger-sized pieces sometimes garnished with lemon wedges, a decoration of ginger, or nori (seaweed). Squid and small octopuses are usually wrapped around a chopstick and eaten whole.

Ikizukuri is a controversial method of food preparation, both in Japan and in other countries. In Japan, inhumanity (不人情) and savage behavior (野蛮な行動) are regarded with intense disapproval and many people consider ikizukuri to display both traits.
©　More in the WIKIPEDIA !






雪をよぶ 片身の白き生き鰈
yuki o yobu katami no shiroki iki-garei

foreboding snow . . .
the white flesh of a
live flounder

Mitsuhashi Takajo 三橋鷹女


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Odori ebi, shrimp eaten alive in Japanese cuisine

Odori Ebi (踊り海老 / 躍り海老, odori ebi /lit. "dancing shrimp") is a delicacy of Japanese sashimi and sushi. It is translated as living or dancing prawns. The sushi contains baby shrimps (Pandalus borealis) still alive and able to still move its legs and antenna while being eaten. The meal is prepared quickly to keep the prawn still alive, usually dunked into sake in order to intoxicate the shrimp. The person eating the prawn would usually dip the live shrimp into a special dipping sauce and quickly chew on the animal to kill it. Some keep the mouthful and enjoy the movement of the animals.

A Japanese sashimi dish which is a shrimp still alive. It is very expensive to order because preparation must happen very quickly and skilfully to keep the shrimp live. A live shrimp is shelled, then the head removed, and the shrimp served to you while it is still twitching on the plate.

The head and shell are sometimes quickly deep-fried and served on the side.
Kuruma shrimp (kuruma ebi) are often used.
©　More in the WIKIPEDIA !


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awabi odoriyaki あわび踊り焼き
awabi shells are cut out, put back in the shell and go straight on the barbeque or brazier at your table. You watch them twisting, writhing, spinning around and moving in dispair ... until they are cooked ready to eat. Sometimes you can even hear their voices when they are just put on the fire.
They are served with a bit of soy sauce.
Japanese love this kind of preparation, often served at ryokan along the coast. Foreigners often look on in horror ...

awabi no odori-gui, eating dancing awabi abalone

sazae conches are also often grilled alive.

. awabi densetsu あわび　アワビ　鰒　鮑伝説　abalone legends .

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funamori ふなもり 船盛 "sashimi boat"
arrangement of raw fish on a ship plate
bite-sized cuts of fish and seafood on a boat model
sashimi served on a miniature boat
fresh sashimi on the wooden ship
filled boat platter. Funamori party boat
assorted slices of raw seafood
The plate is decorated with raw vegetables (tsuma) and fish is eaten dipped in soy sauce with wasabi.
often used are live lobster, live abalone, oyster, tuna, salmon, white fish, sea urchin and others.
It is usually prepared for festive situations and eaten with a group of friends.
. . . CLICK here for Photos !


served with raw fish
WASHOKU
Ken und Tsuma with raw fish


tataki 刺身（たたき）"finely chopped"
for meat, fish or vegetables
this is also a kind of sashimi.


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Other types of raw food and local regional sashimi
Japanese Reference


basashi 馬刺し raw horse meat
speciality of Nagano and Kumamoto
sakuraniku 桜肉 "cherry blossom meat"
Horse meat, baniku (ばにく/ 馬肉) basashi, sakuranabe



inoshishi no sashimi イノシシの刺身 wild boar raw meat
琉球イノシシの刺身speciality of Okinawa, Ryukyu
yanbaru やんばる産イノシシの刺身



kibinago sashimi きびなご 刺身 slender sprat
a kind of iwashi sardine, about 8 cm long.
As sashimi, it is served with vinegared miso paste (sumiso 酢味噌). The fish has a silvery shine and looks appetizing. It is served on a round plate looking like a chrysanthemum blossom as a treat for visitors.
from Kagoshima
. . . CLICK here for Photos !
kibinago is also eaten grilled with salt, in miso soup or as tenpura.
„Blaue Sprotte“. Spratelloides gracilis.



kiji no sashimi 雉子の刺身 raw meat of the pheasant
speciality of mountain areas and hunters
Once we attended a "wild boar party" at our local hunters'home. After eating a lot of raw and cooked wild boar meat from his catch of the morning, the hunter suddenly grabed his gun, took off to the forest and came back within 15 minutes, a dead pheasant in hand. He cut the animal open and offered the raw meat, still body-warm ...
Gabi Greve, Ohaga, Japan




konnyaku,sashimi konyaku 刺身こんにやく
raw konnyaku slices
from Gunma and Nara
http://www.rdpc.or.jp/kyoudoryouri100/ryouri/29.html



piijaa ヒージャー from wild goats
The meat is kept with the skin, slightly grilled over charcoals and eaten like sashimi.
from Okinawa
http://www.rdpc.or.jp/kyoudoryouri100/ryouri/47.html


Satsuma wakashamo no sashimi さつま若しゃもの刺身
from young shamo fighting cocks
Kumamoto


Sawachi Ryoori　皿鉢料理　/ さわち料理
from Tosa, Kochi in Shikoku



tori no sashimi 鳥の刺身 raw chicken meat
served at yakitoria chicken restaurants



wani no sashimi わにの刺身, 鮫 shark sashimi
speciality of Hiroshima
Shark 鮫 (さめ) same Haifisch



yuba sashimi 湯葉刺身 from the skin of soybean milk
. . . CLICK here for Photos !


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Worldwide use


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Things found on the way

buri and hamachi

Yellowtail is a fish with, as its name might suggest, yellow stripes along its tail section. In Japan the name for this fish changes depending upon its stage of growth. There are also some slight differences in naming by region, but the common names are: wakashi /tsubasu (from 20 cm), inada/hamachi (from 40 cm), warasa worn 60 cm) and buri (from 80 cm).

Yellowtail is a big fish and so is usually already sliced before hitting me store shelves. The most common ways that yellowtail is eaten in Japan are raw as sashimi, boiled in a sauce, as teriyaki or broiled with salt. The head section is called "kama'and makes for a popular grilled treat.

Yellowtail is loaded with taurine and unsaturated fatty acids such as EPA (eicosapentaenoic acid) and DH/ (docosahexaenoic acid). This fish is also rich in vitamins B1, B2 and D.

source : 　www.jetro.org


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This is not sashimi, but dried tuna maguro

tsunajaaki 天日干 ツナジャーキー tuna jerky
it seems more common outside of Japan
Ahi tuna jerky
Albacore tuna jerky
Hawaian flavor tuna jerky
CLICK here for PHOTOS !



WASHOKU
toro とろ　tuna meat for sashimi



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HAIKU

冷し酒馬刺のうまき旅の宿
hiyashizake basashi no umaki tabi no yado

cold rice wine ...
the delicate raw horse meat
of this local inn

Nijimura 虹村
Tr. Gabi Greve

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如月や酒進みたる馬刺し出て
kisaragi ya sake susumitaru basashi dete

january ...
more and more rice wine and
raw horse meat



身の紅き馬刺し肴に春語る
mi no akaki basashi mare ni haru kataru

such a red raw
horse meat is rather seldom ...
we talk of spring



熱燗に馬刺し頬張る寒の入り
atsukan ni basashi hobaru kan ni iri

a hot flask of rice wine
and a huge mouthful of raw horse meat ...
the cold season begins

source : 　www7.ocn.ne.jp
Tr. Gabi Greve


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Related words

***** FUGU Blowfish (fugu) . .. Puffer fish, Globefish, Swellfish


***** WASHOKU : General Information

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Mori no Megumi Satoyama Sansai

[ . BACK to WORLDKIGO TOP . ]
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Food from the Bountiful Woods
(Mori no Megumi)

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

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Explanation

The theoretical part with mythology is here :

Food from the Sea, Food from the Mountains
Umi no Sachi, Yama no Sachi ... The Origin


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The Traditional Rural Landscape of Japan

Satoyama 里山 (さとやま)
is a part of the Japanese rural landscape that has been developed from centuries of agricultural use. The concept of satoyama has several definitions.
The first definition is the management of forests through local agricultural communities. During the Edo era, young and fallen leaves were gathered from community forests to use as fertilizer in wet rice paddy fields. Villagers also used wood for construction, cooking and heating. More recently, satoyama has been defined not only as mixed community forests, but also as entire landscapes that are used for agriculture.
According to this definition, satoyama contains a mosaic of mixed forests, rice paddy fields, dry rice fields, grasslands, streams, ponds, and reservoirs for irrigation. Farmers use the grasslands to feed horses and cattle. Streams, ponds, and reservoirs play an important role in adjusting water levels of paddy fields and farming fish as a food source.

Population decline in villages is considered a significant driving factor in the disappearance of satoyama from Japanese mountains.v

Biodiversity in Satoyama
Various habitat types for wildlife have been provided by mixed satoyama landscape as a result of Japanese traditional agricultural system what also facilitates the movement of wildlife between a variety of habitats. The migration of wild animals can occur among the ponds, rice paddy fields, grasslands, forests, and also from one village to another. Because of these ecosystems, a rich biodiversity in the Japanese rural area has been maintained.

Ponds, reservoirs, and streams in particular play a significant role in the survival of water dependent species such as dragonflies, and fireflies. In early stage of their life cycle, they spend most of their time in water. Through maintaining a mixture of successional stages by the agricultural activities and the management of satoyama, the preservation and promotion of biodiversity are facilitated.

For instance, Japanese oaks and Japanese chestnut oaks are planted by farmers to maintain deciduous broad-leaf trees. Succession to dense and dark laurel forest is prevented by farmers that cut down these trees for fuelwood and charcoal every 15 to 20 years. Most plant and animal species are able to live in these deciduous forests because of traditional management practices. Therefore, much more wildlife can be supported by well managed forests than dark unmanaged laurel forests.

Throughout the 80s and 90s, the satoyama conservation movement was implemented in Japan because people realized that satoyama were needed to maintain healthy ecosystems.
©　More in the WIKIPEDIA !


The concept of satoyama has become widely known through a documentary film with David Attenborough.


Whereas yamazato 山里 refers to the village in the mountains itself, the reverse, satoyama 里山, refers to the mountains around a village, especially the part that is used by all for common purposes and in, or rather was, an important part of the rural ecology.
Furusato and Haiku



WKD LIBRARY:
Satoyama -
Japan's creeping natural desaster
By WINNIFRED BIRD, August 2009
and
Hirabari Satoyama Ecosystem, Nagoya, Feb. 2010
平針 (ひらばり) Nagoya 名古屋




Satoyama Saijiki
里山歳時記 田んぼのまわりで
Uda Kiyoko 宇多喜代子


One local reading is

takimon yama 薪モン山　- たきもんやま a mountain for firewood
It was used commonly by all the farmers living nearby.


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July 2010

. satoumi net 里海ネット Sato-Umi Project
Ministry of the Environment



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October 2010

Convention of Biological Diversity (COP10)
Nagoya Japan
proposes the
International Satoyama Initiative
Anne McDonald

. Reference .




Furusato no Aji　故郷の味、古里の味　
"The Taste of my Native Place"

. Furusato : Home village, home town, home land


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In the Kumano area of Wakayama, the god of the woods (mori no kami 森の神) is also the god of food "tabemono no kami 食べ物の神様".


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Most of the words mentioned below are kigo.
Check the WKD for more details.

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Animals from the Forest


Bear (kuma) Bear hunters (matagi)
Iomante Festival and many more.
Matagi ryoori, matagi ryori マタギ料理, the cuisine of the hunters, mostly wild boar, wild hare (no-usagi) and deer.
kuma nabe くまなべ 熊鍋 bear meat hodgepodge
The bear hunters (matagi　マタギ) take a special kind of onigiri into the woods for hunting expeditions. Two rice bowld are filled to the flat with rice and then added together to form one big round ball. Inside just a little bit of dried fish is added. Nothing with vinegar is allowed to be added, since the taste and word SUPPAI (tasting like vinegar) may not be uttered during the hunt ... it could be pronouced like SHIPPAI (to have no sucess) and nobody wants this !
Bärenjäger. Bäreneintopf, Bärenfleisch-Eintopf


Inoshishi, Wild Boar
Botannabe 牡丹鍋 (ぼたんなべ) Wild boar stew
lit. "peony stew".
shishinabe 猪鍋（ししなべ）、inoshishinabe いのしし鍋（いのししなべ）
"whale of the mountain", yamakujira 山鯨（やまくじら）
kigo for winter
Wildschwein-Eintopf

. inoshishi 猪 wild boar 2013 .
Inoshishi Curry and Deer Curry




Kiji, Pheasant
kigo for all spring



Konchu Ryori, konchuu ryoori 昆虫料理
Insects as food
Insekten als Lebensmittel



Shika, deer 鹿
kigo for autumn
Momijinabe 紅葉鍋 (もみじなべ) stew with deer meat
lit. "red leaves stew"
kigo for winter
Hirsch-Eintopf


Meat from horses, usually called sakura, was also widely eaten.
Horse meat, baniku ばにく/ 馬肉
Sakuranabe 馬鍋 horse meat stew


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sanniku ryoori, san-niku ryori （山肉料理）
"Mountain Meat Cuisine"

Meat from four-legged animals was not allowed for the pious Buddhist to eat and also not approved in Shinto. But there were exceptions, especially for ill people and for the poor mountain villages and hunter areas, since the Heian period.

kajiki no men 鹿食之免料理
kajiki men, kajikimen 鹿食免

There were even special chopsticks to eat it, kajikibashi 鹿食箸.

The great shrine Suwa Taisha Kamisha (Upper Suwa Shrine) 諏訪神社上社 issued special amulet-permits and the chopsticks to eat "meat from the mountains", which took away the "spiritual pollution" when eating meat.




箕の中の箸御祓や散霰
mi no naka no hashi o-harai ya chiru arare

in the winnow
there are chopsticks and an amulet -
hail is falling

Kobayashi Issa　小林 一茶



"The thing we should shun more than anything is the meat of wild beasts and birds."
Amateru's Discourse on Healthy Eating
READ MORE ! in the WKD-Library


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Berries from the Forest

Yamabudoo 山葡萄 wild grapes
Vitis coignetiae
nobudo, wild grapes 野葡萄 のぶどう
hebibudoo "snake grapes" 蛇葡萄（へびぶどう）
kigo for early autumn
Often prepared with a dressing. The juice is drunk or fermented to wine.
yamabudoo no su-miso ae
. . . CLICK here for Photos !
Scharlach-Rebe

ebizuru 蘡薁 えびづる wild grapes wine
..... ebikazura えびかずら
Vitis thunbergii Sieb. et Zucc.］


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Mushrooms from the Forest

Kinoko, take きのこ(茸／蕈／菌) mushrooms
Read the Details !
Many are kigo for autumn.


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Nuts from the Forest


Buna no mi ぶなのみ (欅／椈　の実）beechnut
Beech tree / Fagus sylvatica Ireland, Europe
Buchecker



Chestnut, sweet chestnut (kuri)
Castanea sativa, Esskastanie
kigo for late autumn
... kuri no kanro-ni 栗の甘露煮　　chestnuts in syrup
... kachiguri 勝栗（かちぐり） "winning chestnut"
chestnut to pass an examination. A pun with kachiguri 搗栗, dried chestnuts.
also spelled kachikuri 勝栗（かちくり）.
Some temples and shrines pack them in their talisman packages for examination students.
CLICK here for PHOTOS !



Kurumi くるみ　(胡桃) walnuts Walnuss
kigo for late autumn



Nara no mi なら (楢 ) の実　Japanese oak acorns
Quercus dentata
Already eaten in the Jomon period.
Eichel



Tochi とち (橡／栃／杼) horse chestnut
Horse Chestnut (tochi) kigo
Aesculus hippocastanum. Rosskastanie
Tochimochi 橡餅 (とちもち)
ricecakes with horse chestnuts
kigo for late autumn



MORE
. konomi, ko no mi 木の実 (このみ)
"fruit from the tree", berry, nut, seed, acorn ...
kigo for late autumn



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Vegetables from the Forest : sansai 山菜
Berggemüse aus Wildpflanzen
essbare wildwachsende Pflanzen

Sansai is often used as ingredients in shoojin ryoori, and the Buddhist vegetarian cooking.




Sansai should be picked fresh from the forest and then eaten soon. But now many varieties are sold in supermarkets and some villages grow them in fields.
Most of them are quite bitter and many are prepared as tempura.

aomono-tori 青物取り taking green things, is still a common word for collecting sansai in spring.

Good places to collect sansai are the deciduous forests of Akita, Niigata, Yamagata and Tooyama.


Sansai Fumi . Eingelegtes Sansai
Gemüsekombination mit Adlerfarn, Königsfarn, Bambussprossen und Kikurage-Pilzen.
source : www.bosfood.de
Königsfarn. Osmunda regalis : Royal Fern, Flowering Fern レガリスゼンマイ
zenmai ... Taubenfarn. Osmunda japonica
kikurage ... „Quallen der Bäume“. Holunderschwamm. Auricularia auricula


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ABC LIST of sansai


fuki no too ふきのとう coltsfoot, butterbur
Butterbur sprouts (fuki no too) and butterbur (fuki)
On of the earliest forest vegetables and quite bitter.
The outer layer of the stem is peeled off and part of the root cut away. Can be used raw for tempura or in soups. Boiling it shortly and arrange it with dressing or simmer. Also fried with miso (miso itame).
Fuki-Blüte, Pestwurz; Huflattich
kigo for early spring

kyarabuki 伽羅蕗 tsukudani of coltsfoot stems
. . . CLICK here for Photos !
kigo for summer

It takes a few days of repeated simmering to prepare it. It used to be eaten during the war time when no other food was available in the poor communities. The color resembles that of KYARA, a precious fragrant wood.

. . . CLICK here for Photos !


coltsfoot stems, Soja-Bergrhabarber

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gonpachi ごんぱち gonpachi
found in the Kumano forests of Wakayama.
It contains a lot of oxalic acid and "tasts as bitter as life".
Placed in soup or as oyatsu snack.



Hahakogusa 母子草（ははこぐさ） sweet cudweed
hookogusa 鼠麹草（ほうこぐさ）, hahako ははこ, hooko ほうこ
Gnaphalium affine
kigo for late spring
. . . CLICK here for Photos !
Baumwollgras; Ruhrkraut


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source :　maruk-sozai.jugem.jp

itadori 虎杖 (いたどり) Japanese knotweed
Polygonum cuspidatum Sieb. et Zucc.
saitazuma さいたずま、miyama itadori みやまいたどり
a kind of tade smartweed, water pepper
kigo for late spring
The young stems are edible as a spring vegetable, with a flavor similar to mild rhubarb.
The roots of Japanese knotweed are used in traditional Chinese and Japanese herbal medicines as a natural laxative.
©　More in the WIKIPEDIA !
Windenknöterich

itadori no hana 明月草の花/紅虎杖
kigo for late summer

. itadori matsuri 虎杖祭（いたどりまつり "knotweed festival" .
at Kifune shrine, Kyoto



虎杖や到来過ぎて餅につく
itadori ya toorai sugite mochi ni tsuki

knotweed -
past its prime
right for pounding mochi

Kobayashi Issa

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Kogomi こごみ, コゴミ kind of fern
Matteuccia struthiopteris
It has a rather pleasant taste and is a favorite sansai. Boil quickly before using it. As ohitashi or with vinegar or sesame dressing. Used raw for tempura.
Straußfarn
another name for kusa sotetsu くさ‐そてつ (蘇鉄)
sotetsu is a cycad
. . . CLICK here for kogomi Photos !



ko no me,konome, ki no me
Bud of trees, treebuds (ko no me, konome) with more details
kigo for all spring
koshiabura,koshi-abura こしあぶら / 漉油 . 漉し油/ コシアブラ
"filtered fat"
Acanthopanax sciadophylloides
Grows in many areas of the woods in Japan. Its buds are picked in spring.
. . . CLICK here for Photos !

Tara no me たらの芽 buds of the angelica tree
Eaten as tempura or with dressing. Boil in salt water before using a dressing. Sesame dressing and walnut dressing (kurumi ae). Roast quickly and dip in miso dressing.
. . . CLICK here for Photos !

buds of Japanese mountain pepper, sanshoo



kusagi 臭木 （くさぎ） "bad smelling tree"
Clerodendron trichotomum Thunb
kusagina くさぎな、クサギナ leaves of kusagi.
. . . CLICK here for kusagina Photos !
edible plant in the Kumano area and many other regions. Helps against high blood pressure, nerve pain and headache.
kusaginameshi クサギナ飯 rice with kusagina
. . . CLICK here for kusagi Photos !


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mogirimizu もぎりみず
Also simply called MIZU, water, because it stem contains so much liquid.
Used for soup. Speciality of Tohoku.
イラクサ科ウワバミ属.Of the nettle family.
. . . CLICK here for Photos !


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Nanakusa

Seven Herbs of Spring (haru no nanakusa)

. Japanese parsley or dropwort (seri せり), .
Shepherd's purse, (nazuna 薺),
cottonweed (gogyo 御行, 五形、御形),
Japanese parsley or dropwort (hakobera はこべら / chickweed),
Buddha's Seat(hotoke no za 仏の座) Lapsana apogonoides,
Japanese Turnip (suzuna　すずな),
Long Radish (daikon)）suzushiro すずしろ.

Seven Herbs of Autumn (aki no nanakusa)
Bush clover (hagi)
Pampas grass (susuki)
... Kudzu flower, arrowroot flower, kuzu no hana くずのはな 葛の花
Pueraria lobata
Large pink (nadeshiko) Wild Carnation
.... yellow flowered valerian, ominaeshi おみなえし　女郎花
Patrinia scabiosaefolia
.... Boneset, fujibakama ふじばかま　藤袴
Eupatorium fortunei
.... baloon flower, Chinese bellflower, kikyoo ききょお　桔梗
Platycodon grandiflorus


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Nobiru のびる (野蒜) wild rocambole
Allium grayi. kind of wild garlic.
also Allium macrostemon
yamabiru, mountain garlic 山蒜（やまびる）
nebiru, root garlic 根蒜（ねびる）
zawabiru, garlic in a swamp沢蒜（さわびる）
kobiru, small wild garlic 小蒜（こびる）
nobiru tsumu, picking wild garlic 野蒜摘む（のびるつむ）
kigo for late spring
Boil quickly before use. As ohitashi or with vinegar dressing. The rood part looks like a shallot and has a special taste.
. . . CLICK here for Photos !
Lauchart, wilder Knoblauch



Ooba giboshi, oobagiboshi おおばぎぼうし (大葉擬宝珠) Hosta
Hosta Sieboldiana
..... urui　うるい、yuki urui 雪うるい
The long green stem and the white branches are eaten. Has a slightly bitter taste. Boil quickly in salt water. As ohitashi or with dressing.
. . . CLICK here for Photos !



oyamabokuchi オヤマボクチ ( 雄山火口)
Synurus pungens, a kind of smelly mountain thistle.
made into mochi, also nogonboo mochi のごんぼうもち



Sansho, Sanshoo, Japanese pepper, "Mountain pepper"


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Tonburi とんぶり "mountain caviar"



Tsukushi 土筆（つくし）horsetail plant
..... tsukuzukushi つくづくし, tsukushiba つくしんぼ
fude no hana, "brush flower" 筆の花（ふでのはな）
tsukushi no, field with horsetail 土筆野（つくしの）
tsukushi ae, horsetail with dressing 土筆和（つくしあえ）
picking horsetail plants, tsukushi tsumi 土筆摘（つくしつみ）
kigo for mid-spring
It grows well along the roadside. Our local farmers pick it up on the way home and eat it in the dinner soup or with a dressing. Soak for a long time in water before use. With sesame dressing. With scrambled eggs.
. . . CLICK here for Photos !
Schachtelhalm



. Mafukuda ga hakama yosou ka tsukuzukushi .
Matsuo Basho



deru kui no gotoku tsukushi no tsumarekeri
Kubota Noriko


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Udo, Spikenard, Japanese spikenard 独活（うど)
Yama udo　山独活　Mountain spikenard. Aralia cordata
The name comes from the saying:
even without wind, it is swinging all by itself.
風なくして独りで活く
Very crunchy to the taste (shakishaki, knusprig).
It helps when you feel a cold coming in winter.
Peel the outer layer of the stem, cut in oblong pieces, soak in vinegar-water and dry. Eat with vinegared dressings or vinegar miso. The very top of the plant can be used for tempura.
The peel can also be cut finely, put in vinegar-water over night and then used for kinpira or tsukudani.

There is also a proverb
udo no taiboku 独活の大木 useless person
(like a great tree of udo, which is too soft to support his own weight and breaks easily)


Udo ae 独活和 (うどあえ) spikenard in dressing
kigo for late spring

udo no sumiso ae　 うどのすみそあえ / うどの酢味噌あえ
with misopaste and vinegar dressing


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Warabi わらび(蕨) bracken, fern
Pteridium aquilinum var. latiusclum
picking bracken, warabi tori 蕨採り（わらびとり）.
.... warabi tsumi 蕨摘（わらびつみ）
..... warabigari 蕨狩 (わらびがり) "hunting for bracken"
noshi のし (in some dialects)
warabite "hand of fern" 蕨手（わらびて）
kagi warabi "key fern" 鍵蕨（かぎわらび）
ni warabi, boiled bracken 煮蕨（にわらび）
warabijiru, bracken soup 蕨汁（わらびじる）
warabimeshi, rice with bracken 蕨飯（わらびめし）
hoshi warabi, dried bracken 干蕨（ほしわらび）
hatsu warabi, first bracken 初蕨（はつわらび）
sawarabi, early bracken 早蕨（さわらび）
oiwarabi, old bracken 老蕨（おいわらび）
warabitaku 蕨長く（わらびたく）
kigo for late spring

Warabi mochi 蕨餅 (わらびもち) bracken rice cakes
It has a strong acrid alcaline taste and needs special treatment before eating (aku あく(灰汁 ) o toru). It is a well-liked side-dish, as it grows free in the mountain forests and is thus one of the joys of mountain life.
Eaten as tempura or in noodle soups, as topping for soba noodles and other dishes.

Warabimochi from Bashodo, Osaka

Warabi is also collected in autumn to eat its leaves.

Farnkraut, Adlerfarn
"bracken windows" (warabi katou, warabi katoo 蕨火灯) style of temple windows


Haiku by Kobayashi Issa

鳥べのヽ地蔵井の蕨哉
Toribeno no Jizo i no warabi kana

at Toribe cemetery
the bracken near
the Jizo Well

Toribe cemetery and Haiku



. fern, shida しだ、歯朶 .
to decorate the ferns, shida kazaru 歯朶飾る
for the New Year celebrations


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kigo for early summer

natsuwarabi, natsu warabi 夏蕨 (なつわらび)
summer warabi bracken



一汁に夏蕨ある山暮し
ichijiru ni natsu warabi aru yamagurashi

in the soup
there is summer bracken -
my mountain life

Kuriko 繰子
source :　hammock garden life


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kigo for late winter

fuyu warabi 冬蕨 (ふゆわらび) bracken in winter
fuyu no hana warabi 冬の花蕨（ふゆのはなわらび）
hana warabi 花蕨（はなわらび）bracken flowers
kan warabi 寒蕨（かんわらび）bracken in the cold
hikage warabi 日陰蕨（ひかげわらび）bracken in the shadow
toko warabi 常蕨（とこわらび）

. . . CLICK here for Photos !


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Yomogi よもぎ (艾蓬, 蓬　ヨモギ) mugwort
mochigusa 餅草（もちぐさ）plant for making mochi cakes
mogusa 艾草（もぐさ）, yakigusa やき草（やきくさ）
sashimogusa さしも草（さしもぐさ）
yamogi u 蓬生（よもぎう）
yomogi tsumu 蓬摘む（よもぎつむ）picking mugwort

Artemisia princeps - Beifuß
ＷASHOKU : Yomogi dishes よもぎ料理 yomogi ryoori

kaisan no aida ni furusato ya yomogi-mochi

between sea and mountains
there is my homeland !
rural ricecakes

Matsumoto Yachiyo

yomogi-mochi are special rice cakes made from mugwort and provoke a feeling of homeland and mother's cooking.
Furusato and Haiku

. . . CLICK here for yomogi ricecake Photos !


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Zenmai 薇（ぜんまい） Japanese Royal Fern
or Japanese flowering fern
Osmunda japonica
zenmai tori, picking zenmai ぜんまい採り（ぜんまいとり）
zenmai meshi, rice with zenmai fern ぜんまい飯（ぜんまいめし）
hoshi zenmai, dried zenmai fern 干薇（ほしぜんまい）
kigo for late spring
Together with warebi one of the most loved ferns in spring. Its head when it comes out is curled "like the Japanese hiragana letter NO の” and covered in soft white hair. This resembles an old coin (zeni), hence the naming. When it unfurls, it can grow as much as 60 cm to 1 meter high.
Has a strong acrid taste and needs soaking in water for a few hours before use. Used in fried dishes or nibitashi, simmered or with dressing. Also as tsukemono pickles.
. . . CLICK here for Photos !
Taubenfarn




ぜんまいののの字ばかりの寂光土
zenmai no no no ji bakari no jakkoodo

the zenmai fern
is all round and round (like the character 　の　) -
Jakuko Paradise

Kawabata Hoosha 川端茅舎

Jakko Jodo 寂光浄土 (jakkoo joodo, 常寂光土) "Pure Land of Tranquil Light" is the highest Buddhist Paradise of the four paradises of the Tendai sect.
It is beyond the realm of extasy and the six realms of existence.
The roundness of the new fern is compared to the promised paradise.


Jakukoo-In 寂光院
A nunnery in Kyoto, Inuyama.


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WASHOKU
SPRING VEGETABLES SAIJIKI


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Yama no Sachi Ookoku 山の幸王国
"Kingdom of Mountain Bounty"
Iwate, Yuda Town 湯田地区堆肥, launched in 2003 to sell local mountain vegetables and help the rural area to revitalize.
With the combination of another municipality, the project died in 2005, due to lack of funds.


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Worldwide use

North America

Buckeye
. . . CLICK here for Photos !

There is a Native American custom among some tribes of carrying buckeyes for good luck, my wife carries hers just to remind her of her childhood home.

home at hand--
in her coat pocket
a buckeye

Larry Bole, 2007


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Things found on the way


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HAIKU

牡丹鍋　豊かな森の恵みかな
botan nabe 　yutaka na mori no megumi kana

wild boar stew -
the fertile woods bestowing
delicious benefits

Gabi Greve
Wild Boar, a KIGO

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Doing laundry -
in grandpa's pants pocket,
a dried acorn.

Zhanna Rader, 2007


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夏の寺豊かな森の風を受け
natsu no tera yutaka na mori no kaze o uke

temple in summer ...
feeling the wind of this
bountiful forest

Iwai Keiko 祝恵子


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Related words

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