Niigata Echigo

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Niigata prefecture



Niigata Prefecture (新潟県, Niigata-ken) is a prefecture of Japan located on Honshū island on the coast of the Sea of Japan. The capital is the city of Niigata. The name Niigata literally means "New Lagoon".
Niigata prefecture was originally divided into Echigo Province and Sado Province until the Meiji Restoration. During the Sengoku period it was ruled by Uesugi Kenshin.

The major industry in Niigata is agriculture. Rice is the principal product, with Niigata ranking 2nd (after Hokkaidō) among the prefectures for total rice output. The area around Uonuma is especially known for its Koshihikari variety of rice, which is widely thought of as the highest quality rice in Japan.

Rice-related industries are also very important to the local economy. Niigata prefecture is known throughout Japan for its quality sake, senbei, mochi, and arare. In sake production, Niigata is third in the country after Gunma and Kyoto prefectures.

The prefecture is famous as the original home of the ornamental carp known as koi, and the best-quality koi are still considered to come from the farms of Niigata.


Niigata is known for the following regional specialities:

Uonuma koshihikari rice: considered the best quality rice in Japan.
Shoyu (soy-sauce) and Yofu (western-style) katsudon.
Shoyu sekihan.
Sasa-dango, sasadango (mochi balls filled with red bean paste, seasoned with mugwort and wrapped in bamboo leaves).
Po-po-yaki (steamed bread flavored with brown sugar).
"Tsubame-Sanjo ramen" (ramen made using thick udon-style noodles).
Kirazu (dishes using okara).
Kakinomoto (edible chrysanthemums).

Kanzuri (a special seasoning from Myōkō (Myookoo, Myoko) made by leaving chili pepper exposed on snow, then adding flour, salt and yuzu).
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Tenchijin (天地人)
is the 48th NHK Taiga drama for 2009! NHK大河ドラマ
The life of Naoe Kanetsugu　
直江兼続（なおえ かねつぐ 1560 - 1619）
Kanetsugu in Yamagata


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Niigata Dishes 新潟郷土料理


abura-age 油あげ deepfried tofu pouches
Tochio aburage あぶらげ (aburaage is called "aburage" in Tochio　栃尾), where there is even an "aburage matsuri" festival あぶらげまつり.
They are made with 100 % Niigaga soybeans. With leek and ginger, they are a delicacy.
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anbo あんぼ balls from rice and vegetables
rice flour and finely chopped vegetables of the season, sansai and soy beans are kneaded with them. A food for the cold winter morning breakfast.
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Ambo


ayu no ishiyaki 鮎の石焼 ayu fish fried on hot stones
You collect stones by the riverside and heat them up for 2 hours. Thes the innards of the fish and miso paste are fried on the stone. It is just a little bitter in taste.


boodara no nitsuke ぼうだらの煮付け simmered dried cod
boodara 棒鱈 "stick tara" is tara cut in three pieces and dried.
It is simmered with sugar and soy sauce for half a day to get the bones soft.
boodara is a kigo for spring.
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Stockfisch
tara たら【鱈】codfish, haddock


botamochi ぼたもち rice cakes covered with sween bean paste
... see mochi


dengaku 田楽 food on skewers, with misopaste
Dengaku dance and food with amazing details
Usually firm tofu and eggplants on skewers, grilled with miso paste. Also satoimo potatoes, fish and other vegetables are grilled like this.




donbikoni, donbiko-ni, どんびこ煮 donbiko-ni cooked heart of salmon
speciality of Murakami area.
Cooked in sweet sauce. Precious food since there is only one heart in each fish caught.
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egoneri (igoneri) えごねり（イゴネリ）seaweed
The seaweed "egogusa エゴ草" from the wild sea of the Nihonkai is full of minerals.
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. The Azumi clan 安曇族　 and ego /igo dishes .


Fucha ryori, fucha ryoori 普茶料理 Chinese monk quisine


gajini がじに cooked innards of salmon
from Murakami area. Cooked in a hodgepodge with vegetables and spicy sauce.


gibasani, gibasa-ni ぎばさ煮 boiled gibasa seaweed
also called akamoku あかもく or nagamo ナガモ "long seaweed"
It grows in shallow sea water and grows to seven meters long.
. . . CLICK here for Photos !


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hegisoba, hegi soba へぎそば buckwheat noodles
from Ochiya town 小千谷そば
Buckwheat flour is mixed with the seaweed funori 布海苔（ふのり）, hitting the dough in a special way. (nori 糊 glue). The noodles are quite firm.
hegi 片木 is a thin wooden board hegi ita 剥板, that was used like a shingle for a roof.
They are served in small portions arranged like shingles, "swinging the hand once" 一手振り.
They are almost like zarusoba.



hime takenoko 姫たけのこ / 姫竹の子 small thin bamboo shoots
They are put in miso soup or boiled as a sidedish.
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ibushi daikon いぶし大根 smoked radish
small radishes are smoked for about one week. Then it is cut and pickled in rice bran miso
(iburi gakko is from Akita)


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kachidokimeshi （かちどき飯）"rice to win the battle"
This was given to the warriours before sending them to battle, to encourage them, by their lord, Uesugi Kenshin 謙信公.
It includes kezurimono in auspicious five colors けずりもの, sengoku war sashimi 戦国さしみ, aburiyaki grilled meat 炙り焼き, nuka misoni boiled in miso 糠味噌煮, kurumi hitashi walnuts 胡桃浸し, kuromai black rice (brown rice) 黒米（玄米), atsumejiru soup 集め汁 koo no mono pickles 香の物, mizugashi mixed fruit 水菓子.
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kaguramiso, kagura nanban miso 神楽南蛮味噌
kagurananban (kagura namban) is a kind of bell pepper. It has its name because it is full of bulbs like the mask for a kagura dance. In the village 新潟県中頚城郡中郷村 it is called buta koshoo, ぶたこしょう pepper for pigs.
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kanzuri かんずり chili paste
fermented chili paste with yuzu citron and salt, kept in the snow and matured for 3 years. Sauce for nabemono
from the high areas of Echigo
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kensayaki, kensa-yaki けんさ焼き "rice grilled on a sword tip"
When Uesugi Kenshin fought his many wars around 1550, he had his soldiers put onigiri on the top of the sword and grill them slightly before eating. It was his way to show resprct to the rice-growing farmers of his province.
Now it is eaten for the New Year and harvest festivals.
A bit of miso paste can be put on the grilled rice.
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kiku no hana no sunomono 菊の花の酢の物
vinegared chrysanthemum flowers
Speciality of Niigata and other areas of Tohoku in Northern Japan. Eaten in autumn.


kinpira キンピラ simmered root vegetables
Kinpira (Japanese: 金平) is a Japanese cooking style that can be summarised as a technique of "sauté and simmer". It is commonly used to cook root vegetables such as carrot, burdock and lotus root, seaweeds such as arame and hijiki and other foods including tofu and namafu (生麸) (wheat gluten).
The dish features the use of soy sauce and mirin, as well as often slivered chili peppers.
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In Niigata, kinpira is put into rice flour dumplings, kinpira dango キンピラ団子, (considered a sweet or oyatsu for the three o'clock snack)
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kinpira soba キンピラ蕎麦 where the kinpira is put into the dipping sauce and then eaten with the buckwheat noodles.



kiriai きりあい daikon pickled in miso
daikon radish boiled, cut very small and mixed with miso. Some yuzu citron, black sesame and sugar is added. It can be put on rice just like this.
shiso-iri kiriai しそ入りきりあい with perilla leaves
from Iwaya Onsen 岩室温泉
Iwa is a postal town at the "Northern Route" hokkoku kaidoo 北国街道.
another speciality of Iwaya is
suika misozuke すいか味噌漬 watermelon pickled in miso
Iwaya onsen manjuu 岩室温泉饅頭
Iwaya senbei 岩室せんべい
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koshihikari コシヒカリthe most famous brand of rice
Rice, kome, types of rice

koshihikari matsuril コシヒカリまつり
rice festival
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Kubiki no oshizushi くびきの押し寿司 station lunch
from Naoetsu Station 直江津駅 and JR越後湯沢駅
ekiben from Kubiki area 頸城地方（くびきちほう）
Three different flavors in three layers. With local koshihikari rice.
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miruku yookan ミルクようかん milk desert
made from milk, sugar and kanten jelly. It comes in a container like yoghurt. Taken out it looks like a white piece of tofu. Cut into pieces, eaten with fruit.




mojio 藻塩 salt with seaweed
from Sado Island 佐渡
Salt of Japan



nasu no abura itame なすの油炒め fried eggplant
There are many different types of eggplants in Niigata. round eggplants 丸なす, long eggplants 長なす, eggplants "like brushes" 鉛筆なす、and 十全なす、水なす、漬けなす、巾着なす ...
Most of them are also prepared for tsukemono pickles.


nina 煮菜 "simmered leaves"
from leafy vegetables like Nozawana 野沢菜 and taina タイ菜
Simmered with beans and abura-age tofu pouches.
..... ni namasu 煮なます simmered daikon
grated daikon radish with crushed beand simmered with sugar and vinegar.


nodoguro のどぐろ / のど黒 "black neck" fish
expensive fatty white fish
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noppejiru のっぺ汁 Vegetable broth with mixed ingredients
noppe stew, Noppe-Eintopf


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okoshigata おこし型 colored sweet dumplings
Sado beanpaste cakes
filled with anko sweet bean paste. They are very colorful, pink, green and yellow. They come in various auspicious forms, flowers or animals, made to stand up on decoration shelves, for example the Doll festival, the Boy's festival or O-Bon for the ancestors.
Sado Island
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okowadango おこわだんご balls
with okowa rice outside and sween anko inside
from Washima village 和島村


sankaku chimaki 三角ちまき rice wrapped in triangular form
prepared by lokal farmewifes for the husband to take to the field work.
Now it is mostly eaten as a sweet snack with kinako soybean flower.
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sasadango 笹団子 (ささだんご) dumplings


sasazushi 笹寿司 Sushi served on sasa leaves
Sasa japonica. During the battles at Kawanakajima, there were no vessels to serve the food in. So the soldiers took these leaves, which are abundant, and placed their food on them.
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Kawanakajima no tatakai 川中島の戦い
were fought in the Sengoku Period of Japan between Takeda Shingen of Kai Province and Uesugi Kenshin of Echigo Province in the plain of Kawanakajima, in the north of Shinano Province. The location is in the southern part of the present-day city of Nagano.
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Shagiri manjuu しゃぎり 饅頭 Murakami village



shake no sakebitashi 鮭の酒びたし salmon in rice wine
from the Murakami area 村上地方
Salmon pieces dried hard in the cold wind of the Sea of Japan were defrozen by putting them in a bit of hot rice wine and mirin.
salmon pickled in Japanese wine, marinated in Sake
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shinsetsujiru miyuki jiru 深雪汁 "deep snow soup"
soup made of rabbit meat ウサギ肉. With pieces of radish, carrots, satoimo potatoes, shimeji mushrooms, konnyaku and burdock, it is full of nurishment on a cold winter day.



suketo no okijiru スケトウの沖汁　/ スケトの沖汁
halibutt soup on the boat
prepared by fishermen on the boat. On the fishing trip to Sado island they caught sukettodara すけとうだら(介党鱈) and cut it into bite-size in a pot with miso soup or salt water.
Alaska pollack, Theragra chalcogramma
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Takahashi ame 高橋あめ made with millet
from Echigo, the store Takahashiya makes them in the 14th generation
桜花くびきの里 hana saku biki no sato
“粟の古代飴”awa no kodai ame, millet sweets in the old style
They were the appointed sweet makers of the Lord. 御用菓子師
高橋孫左衛門商店 Takahashi Magozaemon Ameya 高橋あめや
上越市南本町3-7-2

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tori no karaage (kara-age) 鳥のから揚げ deep fried chicken
They serve a half chicken with one wing and one leg, all covered in curry powder and then deep fried for about 10 minutes. It is quite a volumous portion.
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tsuttoko つっとこ New Year Food
packed in straw and hung in the cool space between the kitchen and outside.
About 14 different ingredients from the local fields are packed in a straw bag for each member of the family. A mikan was a special treat, so was a boiled egg. Home-made konnyaku was also put in the package.
Toge Shuraku, Matsudai Area 峠集落（松代エリア）(Tooge Shuuraku)
They also use wild rabbit for the zoni New Year soup in Toge.
yama-usagi ozooni 山ウサギお雑煮



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umazurahagi, umazura hagi ウマズラハギ "hagi with the face of a horse"
Thamnaconus modestus
Local people call it UMAZURA, horse face.
fish with a hard skin, which can be easily wrappef off. Eaten as Sashimi, with the liver in soysauce to dip.
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Uonuma mochi 魚沼餅 mochi with rice from Uonuma town
Koganemochi 小金餅
This is the best rice in Japan to prepare mochi.
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wappa-han, wappameshi ワッパ飯
cooked rice and seafood are steamed in a bamboo basket

wappa-ni, wappani わっぱ煮 boiled in a wappa basket by placing hot stones into the broth of fish and vegetables
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yukiguni maitake 雪国まいたけ
Sheep’s Head, Hen of the Woods
Grifola frondosa
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This is a special brand from Niigata. It even has a corporation in America to sell these mushrooms.
Maitake mushrooms KIGO
vinegar from yukiguni maitake 雪国まいたけ絞り黒酢
maitake tempura まいたけ天ぷら
Reference : fresh Kosher maitake mushrooms




zenmai abura itame ぜんまい油炒め fern fried with oil
Osmunda japonica, Taubenfarn
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see: sansai, mountain vegetables


zooni 雑煮 New Year Soup
prepared with salmon and chicken meat and plenty of local vegetables.
Mochi are also put into the soup. They say it is the best zooni of all Japan!


zuiki no sunomono ずいきの酢の物 cooked stem from yam
from the yam potato yatsugashira 八つ頭
Zuiki from Wakayama
芋茎（ずいき） Zuiki Taro and the 随喜 Zuiki Vegetable Festival



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HAIKU


麦秋や子を負ながらいはし売
mugi aki ya ko o oi-nagara iwashiuri

ripened barley--
with a child on her back
the sardine vendor

Kobayashi Issa

In a prescript for this haiku, Issa writes,
"Feeling pity for a woman from Echigo on a business journey."
Echigo is one of the old provinces of Japan, today's Niigata Prefecture. Mugi is a generic term that refers to several grains: wheat, barley, oats, and rye. Shinji Ogawa explains that the phrase "barley's autumn" (mugi no aki) refers, in fact, to the summer season. The name derives from the fact that ripened barley "is comparable to the sight of a rice field in autumn." The grain is ready for harvest, but the baby bundled on his or her mother's back is just starting life.

Not mentioned in the haiku, but implied, are the field workers to whom the mother is selling her sardines for their lunch break. The haiku presents a scene teeming with life: the field of golden grain, the hungry harvesters, the mother, the child.
Tr. and Comment : David Lanoue

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Makoto Ueda mentions in his book,
Dew on the Grass: The Life and Poetry of Kobayashi Issa,
that there is an earlier version of this poem in Issa's Eighth Diary:

iwashi mese mese to ya naku ko oinagara

"Sardines! Sardines!"
she calls, with a baby
crying on her back


Ueda points out, however, that this "poem is deficient as a hokku since it lacks a season word. The revised version [which Issa included in The Year of My Life] corrects that deficiency, creating a sense not only of the season but of the surrounding landscape."


Larry Bole, Translating Haiku Fourm



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Related words

***** WASHOKU : Regional Japanese Dishes

. Folk Toys from Niigata .

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Noppejiru Manpukuji

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Vegetable stew (noppejiru)

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

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Explanation

Vegetable broth with mixed ingredients, noppejiru
のっぺ汁




noppei のっぺい）「能平」 「濃餅」

The NOPPE of Niigata is not a soup, but a kind of stew or hodgepodge.
It is prepared from vegetables and dashi broth. Sometimes Kamaboko or salted salmon is added.

Often eaten on festival days, for the New Year and on funeral memorial days.


Noppejiru, the soup version, is served in many areas of Japan and prepared in this way:
Left-over stems and skins of vegetables used for other food are stir-fried in sesame oil and then made into a soup.
Other ingredients are then added according to the area, for example taro or yam, carrots, burdock, shiitake mushrooms and abura-age deep-fried bean curd. Soy sauce and salt are then added and some katakuriko starch to thicken the broth.
Sometimes chicken or fish pieces are added.

The origin is from temple food, when the cook-monks of the Obaku Zen-sect boiled vegetables and added kuzu starch for thickening, to prepare it in the way of Chinese fucha cooking
oobaku　黄檗宗


Fucha ryori, fucha ryoori, Chinese monk quisine
普茶料理
a kind of shoojn ryori, shoojin ryoori, monk quisine 精進料理.
see below.


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なお、長野県の佐久地方で明治まで割元の職を務めながら中山道を往来した大名に食事や宿を提供していた篠澤佐五右衛門家には、慶安元年（1648年）の献上料理の献立表が現存している。この文献によると小諸城主青山因幡守に篠澤佐五右衛門良重が料理を提供し、その中に「のっぺい汁」があった。記述によると、その汁は鍋仕立であり鴨肉が使われ、わさびが添えられていた。篠澤佐五右衛門家は当時から岩村田の今宿で連綿と宿を営み、今もこののっぺい汁を再現調理して提供をしている。またこの献立の文献は現在、佐久市立望月民族資料館にて公開されている。
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Another famous soup from Niigata is

banyajiru 番屋汁（ばんやじる) "soup of the guardian house"

It used to be cooked right at the harbor or beach at the guardian house (banya) of the area. Fish innards cut in small pieces, shells and mussles of the day's catch, some caggabe,leek and other available vegetables where dumped in hot water and salt or miso paste used as flavoring. It was brewed to warm the fisherman after coming back to land.

Wachthaus-Suppe

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Another speciality from Niigata

Sasadango 笹団子 (ささだんご)
Rice dumplings wrapped in sasa bamboo grass leaves

Originally a portable food during the Warring States period. Sasadango are made of mugwort-flavored glutionus rice (mochigome) and red beans, the paste is than wrapped in sasa leaves.
In former times, local families made them also during the holiday periods.


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Manpukuji, where Chinese cuisine took root in Japan

Temple played key role in spread of new ingredients, cooking techniques

UJI, Kyoto (Japan)
The deep-rooted influence of Chinese culture is easily spotted in contemporary Japan, but perhaps most obviously in the nation's food culture. Manpukuji temple, founded here by a Chinese monk in the 17th century, played an essential role in the spread of Chinese cuisine across the nation.

Zen-style calligraphy and portraiture techniques introduced from China by the temple's monks and devotees were highly regarded by Japan's cultural elite at the time, but none equalled the impact of
fucha ryori　普茶料理, the Chinese-style Buddhist vegetarian cuisine. Indeed, its impact is still keenly felt today.

"The cuisine has had an unequalled effect on the development of Kansai's food culture," says Chisei Tanaka, a priest and chief researcher at the temple's Obaku Cultural Research Institute. "It brought new ingredients and combined boiling, grilling and steaming procedures."

"[After the founding of Manpukuji temple] the nation experienced a major boom in fucha ryori--much more exuberant than what you see for French or Italian food now," Tanaka says.

Fucha ryori cuisine was also credited with popularizing techniques in deep-frying and stir-frying, which used large amounts of oil, then a luxury item. Its innovative style of dining using tables and Chinese tableware with an elaborate presentation was popular among the general public and feudal lords alike.

Manpukuji temple was established in 1661 by the Chinese monk Yinyuan Longqi (1592-1673), known as Ingen Ryuki in Japanese. He would later be recognized as the founder of Obaku, the last of the three Japanese Zen sects to be founded (the others are the Rinzai and Soto sects), and the first to be based on the teachings of a Chinese monk.

Ingen was well known in Japan before his arrival in the nation in 1654 at the age of 63, thanks to his many Zen-related writings, says Korei Okada, the current head priest of Manpukuji temple, which is still the Obaku sect's headquarters.

"Many Japanese monks rushed to see him after his arrival in Nagasaki [the only gateway from China at the time]," Okada says. "China was regarded as a cultured nation in what was a period of isolation for Japan, and his arrival caused an Obaku boom."

Ingen was accompanied to Nagasaki by Chinese disciples and artisans, including architects, sculptors, tailors and tofu makers. He also brought several foods that had never before been seen in Japan, such as kidney beans, watermelons and renkon (lotus root). The beans, used widely today, are called ingenmame in his honor.

His sermons at Nagasaki temples attracted crowds of monks as well as lay people and were received as a breath of fresh air by those disillusioned with the state of Buddhism in the nation. According to Okada, Japanese Buddhism circles were in disarray following a period of war, with gambling and other inappropriate behavior often being spotted at temples.

"Ingen, who strictly observed commandments prohibiting marriage and eating meat, was considered an ideal priest for Japanese monks to learn from, and many people visited him in Nagasaki, either to become his disciples or to meditate with him," Okada says.

Ingen was scheduled to return to China after three years, but extravagant efforts by his followers persuaded him to stay in Japan. He was introduced to the 4th shogun, Tokugawa Ietsuna (1641-1680), in 1658 and given land in Uji to build a Zen temple.

Ingen named the temple Manpukuji, which is written using the Chinese characters for "man" and "fuku," respectively meaning "ten thousand" and "fortune," just like Wanfu Temple in Fujian Province, where he had served as head priest before he left for Japan.

The foundation of the temple boosted Ingen's influence significantly, and many highly educated Chinese monks followed him to Japan to serve at Manpukuji temple and elsewhere. The Obaku sect was widely embraced, and at its peak had about 1,000 temples, creating a powerful base for promoting aspects of Chinese culture.

Most acclaimed of these was the original taste and exotic presentation of fucha ryori. In the Edo period (1603-1867), its popularity spread quickly, boosted by the publication of many cookbooks about the cuisine, and was entrenched by the opening of fucha ryori restaurants in Nagasaki, Osaka, Kyoto and Edo, present-day Tokyo.

"I believe people who were served fucha ryori at special events at that time must have sung its praises far and wide for its reputation to have been so widespread," Okada says.

Visitors to Manpukuji today also enjoy many other elements of Chinese culture the temple community helped to popularize and an atmosphere that has remained unchanged for about 350 years.

The close attention Ingen paid to reproducing the atmosphere of Chinese temples when overseeing the construction of Manpukuji is striking. The temple's three main halls stand lengthwise, perfectly aligned, with other buildings opposite them creating a powerful sense of symmetry, a layout typical of Chinese Zen Buddhist temples built during the Ming dynasty (1368-1644).

Most of the main buildings are remarkably well-preserved, having maintained their original structure since their construction in the 1660s.

Entering the temple through Sanmon gate--which still boasts original nameplates of the temple and the mountain, inscribed by Ingen himself--visitors walk a path of diamond-shaped stones toward the main attractions.

Dozens of Buddhist statues showcase the excellent craftsmanship of the Ming dynasty, the most famous of which is the wooden statue of Hotei, god of fortune, at Tennoden hall. About 110 centimeters tall and covered in gold leaf, it is a popular symbol of the temple and often appears on the cover of sightseeing magazines.

A 230-centimeter-long, fish-shaped gong hanging from the ceiling of Saido dining hall is struck by a monk with a wooden pole to announce daily events and rituals.

The Daiohoden hall, the nation's largest teak building, houses 18 unique statues of arhats (Buddhists who have attained enlightenment) and a seated statute of Shakanyorai, Manpukuji temple's principal image. At special exhibitions, visitors can view fascinating Chinese calligraphy scrolls and portraits of monks drawn in the realist Obaku style, with sharp lines and contrasting colors.

In the Hozoin temple, a collection of 60,000 printing blocks inscribed with more than 6,900 volumes of sutras is piled high on shelves. The blocks were made in a major project launched by Tetsugen Doko (1630-1682), one of Ingen's Japanese disciples, and feature the Ming typeface that even today remains the nation's most common typeface, seen everywhere in newspapers and books. The sutras are individually printed even now.

The temple's fascinating tours attract plenty of visitors, and many seize the opportunity to enjoy the experience of beautifully arranged, delicious and nutritious fucha ryori.

Fucha ryori was originally served to all the monks who gathered at meetings after major Buddhist rituals or services were completed.

During the rituals or services, five-colored vegetables, most often carrot, cucumber and Japanese radish, as well as deep-fried tofu, dried kelp, and manju sweet bean paste buns are offered to Buddhist altars or mortuary tablets. The foods bound with palm leaves and stood upright on stands are cooked and served to monks after the events end.　
（junkan 笋羹（じゅんかん) , shankon 上旬.)

Multiple dishes--a typical fucha ryori meal nowadays includes six or seven--are arranged on large communal plates for four diners, who serve themselves with their own chopsticks.

That no scrap of food is wasted is a fundamental teaching clearly reflected in fucha ryori. Scraps of vegetables can be sauteed to make unpen, which has a thick sauce. Dried-out manju are deep-fried and served as tomoe manju.

Gisho Ienaga, the tenzo monk who supervises culinary operations at the temple, says: "We try to meet diners' expectations of Kyoto cuisine. We serve a variety of dishes that are meticulously prepared and decorated with color and sophistication."

Among the dishes are shunkan 笋羹（じゅんかん junkan) --assorted simmered dishes, including vegetables rolled in a sheet of deep-fried tofu and hiryuzu, deep-fried tofu balls with chunky vegetables--
and yuji 油磁（ゆじ）, tempura vegetables with tomoe manju.

Seafood and meat products are of course prohibited, but some dishes are prepared to represent them symbolically. For example, tofu with grated burdock and yam can be shaped and colored with seaweed so it resembles broiled eel.

Kanken Kiyozumi, a priest who assists Ienaga, explains the delicate nature of the fucha ryori cooking process through the example of a sesame tofu dish made with nutritious kudzu starch.

"It's really difficult to make, because kudzu hardens easily and burns. I have to stir the mixture of sesame paste and kudzu constantly in a pot for about 20 minutes, until it hardens.

"The taste of the dish differs completely from day to day," Kiyozumi says. "Even when I think I've made it perfectly, I can feel the consistency is different when I cut it, so I've never been satisfied with the tofu I've made."
source : 　www.buddhistchannel.tv


mafu 「麻腐（まふ）, gomadoofu sesame tofu with sanshoo pepper
unpen 雲片（うんぺん） left over vegetables fried
kanpai 羹杯（かんぱい） hitashi type food
en , tsuai えん（菜）つぁい tsukemono pickles
hantsuu 飯子（はんつう) cooked rice

Vegetarian Temple Food (shoojin ryoori 精進料理)

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When leaving temple Manpukuji, the poetress Kikusha writes, summing up the Chinese atmosphere and the tea plantations:

山門を出れば日本ぞ茶摘うた
sanmon o dereba Nihon zo chatsumi uta

outside the temple gate
it's Japan again!
song of the tea pickers

. Tagami Kikusha 田上菊舎
(1753, August 23 -1826, September 24)

- - - - -




トンネルの 上も日本や 茶摘み唄
tonneru no ue mo hihon ya chatsumi uta

above the tunnel
there is also Japan !
song of the tea pickers

尾木直樹 Ogi Naoki, 尾木ママ Ogi "Mama"
During a Haiku battle program with Natsuki Sensei - April 2017
プレバト才能ランキング



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Another temple with the name Manpukuji 満福寺 in Fukushima, Tohoku

御佛に尻むけ居れば月涼し
mihotoke ni shirimuke oreba tsuki suzushi

I turn my back
on the Buddha statue -
the moon is cool

. Masaoka Shiki 正岡子規 .


Shiki wrote an essay "hateshirazu no ki はて知らずの記" (kind of "never-ending story")
on his trip to Tohoku region (North-East Japan) during the 26th year of Meiji (1893). There is description that he stayed at a temple named Iidesan Manpukuji (飯出山満輻寺 / 満福寺). This haiku was written there.
He must have laid himself in the garden with the Buddha statue behind and looking at the moon....
- Thanks to Hideo Suzuki ! FB


正岡子規の句碑 - 竜護山萬福寺 Manpuku-Ji, Fukushima
Temple famous for its cherry blossoms
source : www.t-aterui.jp/fukushima



MORE haiku by Masaoka Shiki about
. Dead Body (hotoke) and mihotoke 御佛 .


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observance kigo for the New Year

Oobaku Hoozan 黄檗放参
Evening Zen at Oobaku Zen Temples


Other events in Januaray

New Years Ceremony 修正会 (Shushoe)
(January 1–3)

New Years Completion Ceremony 修正滿散会 (Shusho Mansan-e)
(January 3)

Rinzai Day Observance 臨濟忌 (Rinzai-ki)
(January 10)

Hyakujo Day Observance 百丈忌 (Hyakujo-ki)
(January 17)

Ceremonies Marking Special Months of Cultivation
善月祈禱会 (Zengetsu Kito-e)
(January 16, May 16, and September 16)

source : Rinzai - Annual Events


SAIJIKI – NEW YEAR OBSERVANCES


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HAIKU

のっぺ汁冷めても酒の肴なり
noppejiru samete mo sake no sakana nari

noppejiru soup -
even when cold it tastes
with my rice wine

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

肴, this character reads sakana, but here refers to a snack with a drink.


*****************************
Related words

MORE
Dishes from Niigata 新潟郷土料理


***** WASHOKU : Regional Japanese Dishes

Shojin Ryori (shoojin ryoori) 精進料理
Vegetarian Temple Foodincluding
Fucha Ryori (fucha ryoori 普茶料理)

Tenzoo 典座 Tenzo kyokun, the Zen cook teachings

noppe
e
Vegegetarian Temple Food including
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KYOTO and Kaiseki

[ . BACK to WORLDKIGO TOP . ]
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Kyoto, the Old Capital of Japan

Kyoto (京都 Kyōto, Kyooto, Kioto) is a city in the central part of the island of Honshū, Japan. It has a population close to 1.5 million. Formerly the imperial capital of Japan, it is now the capital of Kyoto Prefecture, as well as a major part of the Osaka-Kobe-Kyoto metropolitan area.

Heian-kyō (平安京 "tranquility and peace capital"), became the seat of Japan's imperial court in 794, beginning the Heian period of Japanese history. In Japanese, the city has been called Kyo (京), Miyako (Miako) (都) or Kyo no Miyako (京の都). Keishi (京師), meaning "metropolis".
©　More in the WIKIPEDIA !



Nishiki Food Market 京都錦市場



quote
..... And though it’s certainly not Japan’s largest or flashiest food market, the things you’ll find here—from just-harvested, flame-orange locally grown carrots, to eels arranged, pretty as necklaces, on their beds of ice, to woven baskets abrim with fresh chestnuts—really do represent the best, the freshest, of Kyoto’s culinary offerings.

Most of the 126 stalls sell just one thing: grilled squid, or omelets, or sugared fruit, or rice balls. It’s the perfect place to come to find a cheap meal or a snack, or just to witness the quality and care with which the Japanese treat even the most ordinary, the most humble, objects of life. After all, that attention to detail and presentation is, as much as the food itself, what makes Japan the place it is.
source : Hanaya Yanagihara


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Kaiseki Meal, Kaiseki Ryori 懐石料理
kaiseki ryoori

This meal, written like "a hot stone carried in your robe to keep the belly warm", started off as a small meal before the tea ceremony, consisting of one soup dish and three vegetable dishes. The meaning was to keep the stomach and breast warm, to carry over the hunger until the real meal was served.
The meal was served warm, a way to "show" that the kitchen was close by, the host was a poor and humble man.

It then evolved into one of the most elaborate food preparation of Japan, written with the meaning "to meet and sit down" 会席料理, as did the feudal lords with their entourage. These meals were served cold, since the host was rich and had a large estate, with the kitchen in a different section of the manor.
Its arrangements on special seasonal dishes are a feast for the eye. The daimyo had access to all kinds of food, from fresh fish to animals of the forest and could serve expensive tidbids.



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Order of the dishes served

Originally, kaiseki comprised a bowl of miso soup and three side dishes. It has since evolved to include an appetizer, sashimi, a simmered dish, a grilled dish, and a steamed course, in addition to other dishes at the discretion of the chef.

Sakizuke: an appetizer similar to the French amuse-gueule.
Hassun: the second course, which sets the seasonal theme. Typically one kind of sushi and several smaller side dishes.
Mukozuke: a sliced dish of seasonal sashimi.
Takiawase: vegetables served with meat, fish or tofu; the ingredients are simmered separately.
Futamono: a "lidded dish"; typically a soup.

Yakimono: Broiled seasonal fish.
Su-zakana: a small dish used to clean the palate, such as vegetables in vinegar.
Hiyashi-bachi: served only in summer; chilled, lightly-cooked vegetables.
Naka-choko: another palate-cleanser; may be a light, acidic soup.
Shiizakana: a substantial dish, such as a hot pot.

Gohan: a rice dish made with seasonal ingredients.
Ko no mono: seasonal pickled vegetables.
Tome-wan: a miso-based or vegetable soup served with rice.
Mizumono: a seasonal dessert; may be fruit, confection, ice cream, or cake.
©　More in the WIKIPEDIA !



ainame to tamagodofu no haru-wan ...Frühlingsschale mit Eierstich und Fisch
haru no sakizuke ...Kleines Frühlingsgericht

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Hassun　八寸
contains three different tastes:
from the mountains, yama no mono　山のもの
from the field, no no mono　野のもの
from the sea, umi no mono 海のもの
. . . CLICK here for Photos !



kaiseki　会席料理
This is a more informal banquet-type meal served in Kyoto restaurants together with ricewine, whilst the
kaiseki 懐石料理 is served with tea.


kappoo ryoori 割烹料理 kappo food
Kappoo, Kappo, a simpler style of Kaiseki Food



obansai / obanzai おばんさい / お晩彩 /御晩菜
home-cooking of vegetables and small dishes from Kyoto
originall writen お番采 ("vegetables on duty", normal vegetable)
Kyoo no obansai 京のおばんさい / 京のおばんざい obanzai
lit. like this お晩彩 "colors for the evening"
traditional home-style cuisine
It has all the flavor of vegetarian temple cuisine, imperial court cuisine, tea ceremony kaiseki cuisine and more of the refinement of Kyoto cooking.
Most dishes are made from vegetables.


It was also called "Omawari おまわり" already since the court cooking of the Heian period, when one dish of rice was surrounded by up to six small plates with side dishes.
Another word is "Ozayoo" お雑用 "variuos things" or
mainichi no okazu 毎日のおかず food of every day

Many old homes keep a yearly diary, called "saichuu oboe" 歳中覚, where the various dishes for special days are recorded since more than 200 years and passed on to the housewife by her mother in law.
Not a bit of any vegetable is wasted and left-over food has to be rearranged to a delicious obanzai on the next day.
Now ther is even Kaiseki Obanzai おばんざい懐石 and Obanzai Baikingu おばんざいバイキング (self-service) restaurants.

. . . CLICK here for Photos !

Reference : Kyoto Obansai
Reference : Kyoto Obanzai




Nanzenji no toofu ryoori 南禅寺の豆腐料理
Vegetarian and tofu dishes from temple Nanzenji


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For Kyoto, the fresh drinking water was essential and supported the many tea houses and tea masters and also the shops making sweets and kaiseki and other food.
KIYOMIZU 清水 and fresh drinking water
Trinkwasser


みたらしだんご mitarashi dango, dumplings with sauce
from Shimogamo Shrine, with special well water


Well near the Sweet Shop Kameya Yoshinaga
Samega-i 醒ケ井 "Wake-up well"
Reference : "Samegai Well"

. . . CLICK here for Photos !



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Other dishes from Kyoto


Kyooyasai, kyoyasai, kyosai 京野菜 / 京菜 Vegetables from Kyoto.
Gemüse aus Kyoto, Kyoto-Gemüse, Kyoo-yasai
Kujoonegi, Kujoo negi, Kujonegi 九条葱（くじょうねぎ）
leek from Kujo in Kyoto

Kamonasu no dengaku 賀茂なすの田楽
round eggplants with miso paste, served on the "riverbed restaurants" 川床 kawadoko, dining decks on the river Kamogawa. A custom since the 16th century in summer.
. . . CLICK here for Photos !

Reference : Kawadoko Dining in Kyoto

. . . . . also
kawadoko ryoori 川床料理
near shrine Kibune Jinja 貴船神社 served in the forest restaurants along the clean river.
. . . CLICK here for Photos ! 貴船の川床料理

. kawayuka 川床（かわゆか）riverbed veranda 　and more related KIGO



Kyoo tsukemono 京漬物 pickles from Kyoto
see below, senmaizuke, shibazuke.


furofuki daikon ふろふきだいこん boiled radish with kombu and a bit of yuzu
with radish from Temple Shogo-In 聖護院


mizuna to oage no taitan みず菜とおあげの炊いたん boiled vegetables and mizuna leaves


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Lake Biwa, (Biwako　琵琶湖）
and its Fish Cuisine 琵琶湖料理

burakku basu ryoori ブラックバス 料理 dishes with black bass
large-mouth bass Micropterus salmoides
. . . CLICK here for Photos !
There are a lot in Lake Biwa (Biwako　琵琶湖）　, from collectors who did not want to keep them any more, and they do a lot of damage to the lake ecology. Many say they are not tasty. But as tempura, they are now a cheap hit.
basu tenpura バス天ぷら Udon with black bass tempura
ブラックバス天ぷら
burakku basu don ブラックバス丼 tempura on rice
. . . CLICK here for Photos !

Recently the biodiversity of the lake has suffered greatly due to the invasion of foreign fish, the black bass and the bluegill. Bluegill were presented to the Emperor and later freed in the lake as a food source for other fish. Black bass were introduced as a sport fish.
©　More in the WIKIPEDIA !
Schwarzer Barsch, Grossmaul-Barsch


isaza 魦 いさざ Lake Biwa goby, Chaenogobius isaza
Grundelart, der Isaza
isaza nabe いさざ鍋 hodgepodge
isaza to harusame no su no mono いさざと春雨の酢のもの with harusame noodles and vinegar
isaza to ebi no gomoku age いさざとえびの五目揚げ fried with small shrimp
isaza no nimono いさざの煮物 simmered goby


ko-ayu no tenpura こあゆの天ぷら tempura from small sweetfish
ko-ayu no amazu-ni こあゆの甘酢煮 small sweetfish simmered in sweet vinegar

ko-ebi no age-ni 小えびの揚げ煮 fried and simmered small shrimp

sujiebi, suji-ebi 藻えび / mo-ebi もえび (藻蝦)
middle-shrimp, Metapenaeus intermedius
suji-ebi no kaki-age すじえぴのかき揚げ fried suji shrimp
suji-ebi iri poteto kurokke すじえび入りポテトコロッケ potato croquettes with suji shrimp
. . . CLICK here for suji ebi Photos !




kani, kaki, buri ryoori カニ、カキ、ブリ料理
Fish and Seafood dishes in Winter
They come mostly from the Sea of Japan, like Echizen crabs and oysters and yellowtail.



Lake Biwa, Japan's largest lake, is located at the center of this prefecture:
WASHOKU
Shiga Prefecture - Regional Dishes


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amadai あまだい sweet tai tilefish
Lopholatilus chamealeonticeps


azukimeshi, azuki-meshi 小豆飯 rice with red adzuki beans
Cooked on auspicious occasions for the birth of a child, first day of school and so on. The type Dainagon Azuki from Tanba is used. Rice is partly normal rice, partly mochigome soft rice, and a bit of salt is used for the flavor.
dainagon azuki 大納言あずき



barazushi, bara sushi ばらずし Barazushi
a kind of chirashizushi
It is made mostly with kanbutsu dried ingredients, some local vegetables and boiled shrimp for some red color. Slices of fried egg for yellow.
Prepared for festivals,especially the Doll Festival on March 3.
. . . CLICK here for Photos !


bubuzuke ぶぶづけ/ ぶぶ漬け ochazuke from Kyoto お茶漬け




chirimen sanshoo ちりめん山椒 boiled small fish with Japanese pepper
chirimenjako ちりめんじゃこ【縮緬雑魚】 are small salted boiled fish babies.
Together you have the bounty of the sea and of the mountains (umi no sachi / yama no sachi). It tasts nice on white rice.



detchi yookan でっち羊羹 / 丁稚（でっち）ようかん sweet bean jelly
also eaten in Shiga.



Ekijuutoo Ekijuto 益寿糖 "Sugar for a longer life"


Gion doofu 祇園豆腐 Gion Tofu the Niken Chaya Shop 二軒茶屋


fujizushi, fuji sushi 藤寿司 （ふじすし）"wisteria sushi"
sushi with black beans. Black beans from Tanba 丹波黒大豆 are used for this festive sushi. The rice is cooked with the boiling broth of the black beans and thus becomes gray. Later vinegar is added and it changes to a bright red-violett (like the flower fuji wisteria.



funazushi ふなずし fermented funa fish sushi
. . . CLICK here for Photos !
a kind of narezushi, fermented fish and rice
kigo for summer



Fushimi toogarashini, togarashi-ni 伏見とうがらし煮
boiled chillies from Fushimi
Fushimi toogarashi 伏見とうがらし, see Kyoto Vegetables.
Made in summer to get an appetite.


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hamo 鱧 (はも) pike conger pike, pike eel and the Gion Festival
. . . Hamo no kawa 鱧の皮 (はものかわ)skin of the conger pike; pike eel
kigo for summer
Muraenesox cinereus. dragontooth



heshiko へしこ pickled saba mackerel for one year
Saba or iwashi from the Tango Seaside is marinated.
also eaten in Fukui.


hiuo 氷魚 (ひうお) small ayu trout
The "Diamonds of lake Biwa". 琵琶湖のダイヤモンド
They are rather small and have a shiny skin. Served grilled, even the head is grilled while stuck into a net and then all is eaten.
. . . CLICK here for Photos !



honmoroko, hon moroko 本諸子, ホンモロコ, 諸子 (もろこ)
Gnathopogon elongatus
small kind of carp.
It is eaten in Kyoto as a very expensive fish. Now farmers in Tottori are growing it in old rice paddies and sell it to Kyoto.
kigo for all spring
. . . CLICK here for Photos !


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imoboo 芋棒(いもぼう) "potatoes like a stick", long taro
cooked with cod fish.
made from famous taro potatoes "like shrimp" ebi-imo 海老芋 (えびいも), also known as Kyoo imo 京芋（きょういも） potato from Kyoto, imobo, which grow near the temple Toji 東寺. They have been introduced to Kyoto by a prince of the imperial family, Hirano Gondayu 平野権太夫, from Kyushu, first called "taro from China" (too no imo 唐芋(とうのいも), around 1725. Now they are cooked or mixed with potatoes from Hokkaido.
Reference : Imobo Hirano-ya Honten, Kyoto



itokojiru いとこ汁 vegetable miso soup "Nephew soup"
"the soup", shirumono 汁もの
From Nagaoka, with local eggplants, pumpkins and red beans, in miso and soy sauce.
It is especially prepared in the village of Joododani 浄土谷 on the night of Obon (august 13) to welcome the ancestors' souls (o-shoorai san おしょらいさん（精霊）).
The dish is simple but healthy and has been given as schoo lunch too.
The name comes from putting the vegetables in the broth, like 追い追い OI OI, which could alse be spelled 甥、甥, meaning "nephew".
see also
Itokoni いとこ煮、従弟煮 "Boiled Nephews"
from Yamaguchi prefecture


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. Karakki からっキー a mascot for red hot pepper 　
京都向日市激激辛商店街



kayaku gohan かやく御飯, kayaku meshi かやく飯
a kind of gomoku gohan, eaten in Kansai.
with vegetables, fish and meat.

Kayaku ... 加薬 (かやく) addition or adjuvant
Add medicine to your food.



Kenchinjiru けんちんじる(巻繊汁) vegetable soup
also from temple Kenchoji, Kamakura. けんちん汁
In some areas they put in new vegetables with the left-over broth and heat it up again. This soup is then called KENCHAN けんちゃん.


kinome-ni,kinomeni 木の芽煮 simmered tree buds of sanshoo pepper
Kurama
The leaves and fruit of the Japanese pepper tree are simmered in sweet soy sauce like tsukudani. This mixture is very pungent and can be eaten on top of white rice.
CLICK here for PHOTOS !


kuromameni, kuromame-ni 黒豆煮 boilded black beans with rice
from Tamba beans
Auspicious food for the New Year im memory of winning a battle (kachi ikusa 勝ち戦). Some add boiled chestnuts. Sometimes a rusty nail is added when boiling.
. . . CLICK here for Photos !



Kyoo kurorooru kuromaru 京黒ロール /くろまる
roll cake with black bamboo coal from Arashiyama and namkuriimu cream inside.
. . . CLICK here for Photos !



Minazuki 水無月Kyoto sweets for June
with a layer of red azuki beans



nattoomochi, nattoo mochi 納豆餅（なっとうもち）
From Tango. They are eaten on the three days of the New Year instead of the usual zooni soup. They are about 15 cm in diameter and round. Natto fermented soy beans is smeared around the white mochi.
. . . CLICK here for Photos !




nikuman 肉饅頭（にくまんじゅう） steamed bun with meat, and the initials of "old capital"
From Ebisu Rakuan restaurant in Kyoto



nishinnasu, nishin nasu にしんなす herring and eggplants
since Kyoto was far away from the coast, dried fish was used for this dish. A typical summer dish.
. . . CLICK here for Photos !



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sabazushi 鯖寿司 makerel sushi
saba no boozushi さばの棒寿司 long makerel sushi
Saba-Bozushi
pressed sushi made with cured, marinated makerel
Reference

. . . . . guji ぐじ　tilefish
Wakasa guji,specialty of the Wakasa peninsula and one of the finest ingredients in Japanese cooking. Salted Wakasa Guji used to be sent to Kyoto via the Mackerel-Road (saba kaido　鯖街道) along with salted mackerels and Wakasa flatfish, as they are important ingredients for Kyoto cuisine.

WASHOKU : makerel road (saba kaidoo　鯖街道、さばかいどう)

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. Saga doofu 嵯峨豆腐 Tofu from Saga, Arashiyama
Tofu shop Morika 森嘉（もりか）　



Saikyoo miso 西京味噌 Saikyo miso from western Kyoto
a kind of white miso paste
. . . CLICK here for Photos !
..... also akadashi miso



sasamaki, sasa-maki, chimaki 笹巻き / ちまき
sweets wrapped in a bamboo grass leaf
auspicious food eaten on the Boy's Day in May, the middle day of the year, 11 days after the summer equinox (半夏生（hangeshooはんげしょう). uruchi rice and mochigome rice are blended 7:3 . They are formed to long sticks, four are bound together and steamed.
Reference
sasa, Sasa japonica.
. . . CLICK here for Photos !
During the Gion Festival in July the wrapping only is sold as a talisman. You can tie it to your front door for protection from evil influence and disease for your family.



senmaizuke せんまい漬け / 千枚漬 pickled trunips
"1000 slices"
. . . CLICK here for Photos !


Seta shijimi
corbicula from Seta (瀬田蜆) and the Seta Bridge


Shibazuke しば漬け / 柴漬け　
Perilla pickles with eggplant 　
From Ohara 大原


Shookadoo Bentoo 松花堂弁当 Shokado Bento Lunchbox


Sukiyaki from Mishima Tei すき焼きno 三嶋亭


suppon nabe すっぽんなべ suppon turtle stew
kigo for all winter
Has a tradition of more than 300 years in Kyoto.
Washoku : Nabe Hodgepodge Food


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Taizagani 間人蟹 （たいざがに）zuwaigani crabs from Taiza port
At the Tango sea of Japan.
This is a small port with only five ships, whidh make the tour every day and bring the fresh crabs to the harbor for sale. They are said to be the best you can get in Kyoto.
The egg of the female are of two types,
sotoko　外子 outer eggs
uchiko 内子 inner eggs
These female crabs are also called KOPPEGANI こっぺがに and the eggs are mixed with rice for a simple but delicious
koppedon こっぺ丼 bowl of rice with one female Matsuba crab
. . . CLICK here for Photos !




Tanba matsutake 丹波松茸
pine mushrooms from the Tamba region


Tango no barazushi 丹後のばらずし sushi rice with scattered ingredients
(a kind of gomokukzushi)
for the autumn festival in Tango. Farmers give it away to people who helped them with the harvest. They have a special wooden container to make it (matsubuta sushi まつぶた寿司). It is a very colorful sushi, with sansho Japanese pepper leaves for green, egg for yellow and red pickled ginger.
. . . CLICK here for Photos !
... other types of barazushi ばら寿司 eaten of festive days.



tochimochi, tochi-mochi 栃もち / とち餅 / とちもち dumplings from horse chestnuts
The chestnuts have to be watered and the bitterness taken off by rinsing them in fresh mountain creeks. They are then mixed with mochigome rice. When fried and some sugar and soy sauce is added, they taste quite nice. It was a food for poor farmers in mountainous regions to make it over the winter months.
Also eaten in Tottori and many other mountainous parts of Japan.
. . . CLICK here for Photos !



WASHOKU : Ujicha, Uji-cha 宇治茶 tea from Uji
The most famous Uji tea in Kyoto, already used by Sen no Rikyu.


unagi chazuke 鰻茶漬け eel on rice with green Uji tea.
From Ujidahara Village 宇治田原町


uzumidoofu, uzumi tofu, uzumi dofu うずみ豆腐 "tofu burried in rice"
uzumaru 埋まる lit. means to be burried under something.
It can be freshly cooked white rice or rice gruel (kayu) or mochigome sticky rice.
. . . CLICK here for Photos !



wagashi 和菓子
WASHOKU : KYOTO SWEETS 　


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Yahata-maki やはたまき (八幡巻き) anago and eel roll with local burdock


Yanaka shooga 谷中生姜 Yanaka stem ginger



yatsuhashi, nama yatsuhashi 生八ｯ橋
Yatsuhashi, Iris Bridge Cake, やつはし　八橋
The name is a reference to the famous Tales of Genji.



Yuba 湯葉／湯波／油皮 soymilk skin


Yudoofu, tofu in boiling water ... 湯豆腐
..... yuyakko 湯奴
kigo for all winter



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Worldwide use


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Things found on the way


Reference : Kyoto Kaiseki


Dining in Kyoto
Kyoto Yuka Outdoor Dining
Kyoto Beer Gardens, Halls and Restaurants
source : www.kyotoguide.com


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Kaiseki Food for the Seasons
WKD Library



Find out where (and what) the locals are eating from some longtime residents of Kyoto, both ex pat and Japanese here on Kyoto Foodie!
source : kyotofoodie.com / Kyoto Foodie!






Local Kaiseki Boxes from Okayama


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HAIKU


..... WKD . Edo and Kyoto, Capitals of Japan
"Blossom Capital" flourishing town (hana no miyako 花の都)


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Haiku about the hio trouts

. Matsuo Basho 松尾芭蕉 - Archives of the WKD .

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氷魚痩せて月の雫と解けぬべし　　
hio yasete tsuki no shizuku to tokenu beshi

Masaoka Shiki 正岡子規

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氷魚くへば瀬瀬の網代木見たきかな　　　
hio kueba sese no ajirogi mitaki kana　

Matsuse Seisei 松瀬青々 ［1869～1937］
born in Osaka


ajirogui 網代杙(あじろぐい) is a kigo for winter

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鮒鮨や彦根の城に雲かかる
funazushi ya Hikone no shiro ni kumo kakaru

crucian carp sushi -
the castle of Hikone
is wrapped in clouds

Yosa Buson 蕪村


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composing haiku -
more difficult than
composing a meal

Gabi Greve


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Related words

WASHOKU : more about Kyoto dishes

Tenzoo 典座 Tenzo kyokun, the Zen cook teachings


***** WASHOKU : Regional Japanese Dishes

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Hokkaido Island

[ . BACK to WORLDKIGO TOP . ]
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Hokkaido, Hokkaidoo 北海道　ほっかいどう


Matsumae　松前, one of the oldest port towns in Hokkaido, used to be busy during the summer months in the Edo period.
Matsumae at that time was almost identical with the old name of Ezo / Hokkaido.


. Matsumae wataru 松前渡る (まつまえわたる)
crossing over to Matsumae 　
kigo for early Summer



. Hokkaido Folk Toys .

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NHK news on April 2013

Pots used to cook fish date back 14,000 yrs.

Researchers have found traces of carbonized fish and other aquatic creatures on earthenware dating back about 14,000 years. The vessels have been unearthed at ruins in northern and central Japan.
The findings offer some of the earliest clues about the diet of prehistoric people.
A team of Japanese and British archaeologists released the findings in the online edition of the British science journal Nature.
The team says they examined carbide on the surface of earthenware found at 13 sites of ancient ruins around Japan. The ruins date back between 15,000 and 12,000 years to the early Jomon period.

They detected lipids from fish products in the scorched residue on the surface of pots that were unearthed at sites in Hokkaido, northern Japan, and Fukui Prefecture in central Japan.
The Taisho-3 ruins in Hokkaido date back 14,000 years, and the Torihama shell mound in Fukui 12,000 years.

The team says the carbonized residue from the ruins in Hokkaido could be of cooked salmon since the site is located inland. Ancient people are believed to have caught salmon as they swam upstream to spawn.
20,000-year-old pots unearthed last June in the Chinese province of Jiangxi are considered the earliest evidence so far of the prehistoric practice of cooking food in pots.
The team says their latest findings are the earliest clues indicating exactly what kind of food was cooked.

Researcher Yasutami Nishida says ancient people are believed to have used earthenware pots for cooking acorns and other plants.
He says the latest findings show that Jomon people also cooked fish in pots shortly after they started using them as cooking utensils.
http://www3.nhk.or.jp/nhkworld/english/news/20130411_02.html


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Lately, some kinds of rice are grown in Hokkaido too, put the staple is still potatoes.



Hokkaido Specialities Exhibition

A similar one was in my town, Oktober 2008.


Otaru's sushi-bar street "Otaru Sushiya-dori"

Cheese and butter production started in Hokkaido in the Meiji Era.

Hakodate Morning Market
The roots of the market are in farmers selling their products in the plaza in front of Hakodate Station after World War Two.
There are currently over 450 shops chiefly handling crab, salmon, salmon roe, chum salmon and other fresh seafood caught in the ocean around Hokkaido, but also including vegetables, fruit, dried goods, snacks, clothing, everyday sundries, and a wide variety of items.
Visitors can also enjoy meals made from fresh ingredients at restaurants in the market, with a bowl of rice topped with sashimi being on of the most popular items.
The market is very bustling, with over 1.8 million shoppers visiting each year.
www.japan-i.jp

Hakodate Free Market (jiyuu ichiba　自由市場)
Hakodate Cheap Marked of Nakajima (Nakajima kenbai 中島廉売)
„Ausverkaufsmarkt von Nakajima“



Hokkaido has the biggest production of buckwheat (soba) in Japan, especially in Sorachi and Tokachi.

'Hidaka beef' 日高牛 Hidakagyuu
'Shiraoi beef' 白老牛 Shiraoigyuu


Some areas like Otaru, Hakodate, Furano, Yoichi and others produce wine, since about 30 years.


Sapporo Beer
Sapporo Beer Museum
References : Sapporo Beer

Local Beer 北海道の地ビール jibiiru
Reference : www.BEER/hokkaido / 北海道の地ビール
. . . CLICK here for local beer Photos !




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Ainu Food ... アイヌ料理

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Bieicho, Biecho, the most beautiful village with its colorful hills.
北海道　美瑛町
grows potatoes and pumpkin. with Potato tower packaging.

. . . CLICK here for Photos !
Hill with many colors, shikisai no oka 色彩の丘

10 people took the initiative to plant colorful flowers, replanting every three to four weeks, all by hand.

One farmer also re-planted the delicate red wheat (akamugi 赤麦) to re-create the landscape.


From this red wheat they produce a local beer (jibiiru)
Akamugi Senretsu 麦秋鮮烈

The original "Red Wheat Hill"


Another product of the local farmers is milk tofu, gyuunyuu doofu 牛乳豆腐 gyunyu tofu
. . . CLICK here for Photos !
Made from the first milk after a calf is born. Milk is heated and some vinegar added to make it curdle. Eaten with some wasabi and soysauce.


shirakaba jueki shiroppu 白樺樹液から白樺シロップ
syrup from birch sap, shirakaba shiroppu
. . . CLICK here for Photos !
mori no shizuku　森の雫　"a drop from the forest" - drink

juekinabe, jueki nabe 樹液鍋 hodgepodge with tree sap
The sap is taken from birch trees in spring, and added to the stew. Almost like maple syrup.



Biei Buta Roosu 美瑛産豚ロース Pork roast from Biei Village
. . . CLICK here for Photos !


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Hokkaido Milk Beer : Milk + Beer = Bilk
From Abashiri beer Brewery. With 30 % milk.
NAKASHIBETSU
The idea for the drink was conceived after dairy firms threw out a huge amount of surplus milk in March last year. The son of the manager of a liquor store in Nakashibetsu, whose main industry is dairy farming, suggested the idea of producing the milk beer to local brewery Abashiri Beer.

.Milk + Beer = Bilk !


MORE : Abashiri Beer 網走ビール
Hamanasu Draft はまなすビール / ハマナスドラフト
Ryuhyo Draft 流氷DRAFT


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Trappist Butter from Hakodate
函館のトラピストバター



Trappist Monastery in Hakodate
函館トラピスト修道院

The Trappist Monastery was built in 1896 as the first monastery in Japan, and its official name is “Our Lady of the Lighthouse Trappist (Order of Cistercians of the Strict Observance) Monastery.”
The Trappist cookies, butter, butter candy, and jam made at the monastery are highly popular as Hokkaido’s local specialties.
source : 　www.japan-i.jp/explorejapan


Trappist cockies トラピストクッキー kukkii
Trappist butter drops トラピストバター飴 bataa ame
Trappist waffles トラピストガレット garetto (galette)
These are waffles or pancakes made from buckwheat flour.
. . . CLICK here for Photos !


Hakodate und das Trappistenkloster und Takadaya Kahei 高田屋嘉兵衛


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Kitami Town 北見市 Kitami-Shi
famous for its peppermint production, hakka ハッカ .

hakka amanattoo ハッカ甘納豆 black beans with white peppermint
CLICK here for PHOTOS !
hakka yookan ハッカ羊羹
CLICK here for PHOTOS !
hakka senbei ハッカせんべい
hakka sake　ハッカ酒

In this town, as in many other of Hokkaido, they put the sweet beans natto in sekihan rice.

Reference . Kitami Pepperint

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kigo for late summer


hakka karu 薄荷刈る (はっかかる) cutting peppermint
harvesting pepeprming
..... hakkakari, hakka kari 薄荷刈（はっかかり） peppermint harvest



kigo for early autumn

hakka no hana 薄荷の花 (はっかのはな) peppermint flowers

megusa めぐさ
ooararagi おおあららぎ
Pferrerminzbluete
. . . CLICK here for Photos !



wild peppermint
the dock leaf's shadow
a bee clings to it

Alan Summers
Basho Anthology 2001, Japan
(selected by Tadashi Kondo)


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Hakodate asaichi, asa ichi 函館　朝市 morning market in Hakodate

some specialities

ikasumi aisu イカ墨アイス soft cream with squid ink
also ikasumi to banira イカ墨＆バニラ mixed with vanilla ice cream
and
ikasumi rooru イカ墨ロール squid ink roll cake
CLICK here for PHOTOS !


kaniman, kani man ”かにまん” manju filled with crab meat
CLICK here for PHOTOS !


nebari konbu ねばり昆布 sticky kombu
called: gagome . がごめ昆布
very tasty in miso soup
CLICK here for PHOTOS !


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ageimo, age-imo あげいも fried potatoes
The ones from Nakayama pass 中山峠 are most famous. Danshaku potatoes are fried in butter.

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bataa バター butter
also many butter cookies
. . . CLICK here for Photos !

When the butter production first begun in Hokkaido, the people did not know how to use it with western food. So they put it on the Japanese dishes they were used to. In the cold winter of Hokkaido, butter provided the poor people with enough calories to survive.


bataa shooyu gohan バター醤油ご飯
cooked rice with a slice of butter and soy sauce
the normal mix of a family when eating at home.
The habit of putting butter on bread and potatoes is well alive even when eating rice.
. . . CLICK here for Photos !



bataa koohii バターコーヒー butter coffee
a piece of butter in the coffe !
. . . CLICK here for Photos !


bataa miso バター味噌
miso soup with a slice of butter
. . . CLICK here for Photos !

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butadon 豚丼 rice with pork meat
Dish from the early settlers of Hokkaido, first prepared about 70 years ago in a restaurant in Obihiro. It was for the rich people, with rice, but later spread to all people.


chiizu チーズ cheese from Hokkaido
also a lot of cheese cake, see Sweets from Hokkaido
. . . CLICK here for Photos !


chikuwapan, chikuwa pan ちくわぱん bread roll with a chikuwa inside
The chikuwa itself is filled with tuna fish flakes.
. . . CLICK here for Photos !

There is also a natto chikuwa pan ”納豆竹輪パン”, where the chikuwa is filled with natto sticky fermented beans.

and a bread roll with kamaboko pan rooru かまぼこパンロール
from Otaru 小樽
. . . CLICK here for Photos !


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chirashi ちらし fried vegetables on rice
with a helping of ping pickled ginger in the middle.
in the style that is Chinese food
chuuka chirashi 中華ちらし
Speciality of the town of Obihiro.
chirashi in other parts of Japan denotes a kind of sushi.
. . . CLICK here for Photos !


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esukaroppu エスカロップ escaloppe
from Nemuro. esuka エスカ. A cutlet is placed on fried rice, with demi-glace sauce.
Sometimes ketchup is added. Developed in 1963 in a western restaurant.


gyuunyuu 牛乳 Milk products
gyuunyuu doofu　牛乳豆腐 "milk tofu"


hishi no mi 菱の実　ひしのみ water chestnut
like this or in miso soup
. . . CLICK here for Photos !



hizu namasu 氷頭（ひず）なます vinegared fish head namasu
(kigo for autumn)


hokki karee ほっきカレー hokki shell curry
hokki long shell, Spisula sachalinensis.
In the language of the Ainu, it sounds "hokku sei". The shell is black or light brown
kurohokki, chabokki. The black one has jelly-like meat and is valued a lot for Sashimi, sushi, grilling with salt or frying with butter. Also with miso dressing or in soups.


. . . . . IKA SQUID Tintenfisch
ikameshi イカめし squid with rice
a whole squid is filled with rice and boiled in soy sauce-based soup. The legs of the squid are cut finely and also eaten with mountain vegetables.
Station lunchbox from Hakodate line, Mori Station 函館本線森駅の駅弁.
In Hokkaido, common squid and spear squid are fished in summer and autumn. Mostly off the Tsugaru straights.

ikasoomen いかソーメン squid cut finely like somen noodles.
a kind of ika sashimi. From Hakodate.
Often eaten for breakfast.

ika-shiokara .. squid and fish guts pickled in salt



ikuradon, ikura don イクラ丼 rice with salmon roe
with a bit of soy sauce, the typical taste of Hokkaido.


imobataa いもバター potatoes with butter


imodango いも団子 potato dumplings
A snack for children, with a different flavor in every home.

imomochi, kabochamochi いももち・かぼちゃもち
mochi from potatoes or pumpkin
to be put into the Genghis Kahn Hodgepodge ジンギスカン nabe.


ishikarinabe, ishikari nabe 石狩鍋
whole salmon and vegetables grilled on a hot plate
A simple meal of the local fishermen. The name comes from the river Ishikarigawa.
Some vegetables, satoimo potatoes and cabbage or potatoes are added.
ちゃんちゃん焼き Chanchan yaki



imomochi いももち mochi with potatoes
can be fried or put into soup. Some are made with katakuriko, others with wheat flour.



jagaimo じゃがいも Potatoes, potato, Kartoffeln
Danshaku, danshaku imo, May Queen. Kitaakari, Waseshiro, Matilda, Tooya, Cynthia.
Baron Danshaku Kawada Ryuukichi (1856-1951) introduced potatoes to Hokkaido.
They were known in Kyushu as "oranda imo" potatoes from Holland.
The name comes from the harbour of .. Jakarta ... jagatara ... jagaimo.
New varieties of potatoes

jagabataa ジャガバター potatoes with butter


jingisukan Chingis Khan nabe ジンギスカン
Hodgepodge with lamb and mutton meat
Genghis Khan stew
Each home and restaurant has a different style and sauce.
Mostly eaten outside as barbeque.
Dschingis Khan Eintopf
. Genghis Khan and Haiku



kabochajiruko かぼちゃ汁粉 sweet soup with pumpkin
From Obihiro. When no rice was available in Hokkaido, pumpkin was added instead of mochi.


kajikajiru かじか汁　 soup with kajika fish
Cottus kazika.
Has a lot of fish bones. With fish, potatoes, carrots, konbu dashi, miso, leek and others to keep hot during the cold winter months.
. . . CLICK here for Photos !



kaisendon, kaisen don 海鮮丼 rice with seafood
Crabs, salmon roe, hotategai shells and other seafood is placed of steaming hot rice.


kakimeshi カキめし rice with oysters
a special from the station of 厚岸駅
北海道旅客鉄道（JR北海道）根室本線（花咲線）厚岸駅前.
The oysters are boiled and with this liquid rice is cooked. Hijiki seaweed is added, also shibugai ツブ貝 and asari shells, shiitake mushrooms, fuki butterbur and other vegetables. The rice is mixed with all this ingredients and "Good Luck Gods" tsukemono 福神漬け and takuan radish pickles are added.


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kani 蟹　かに　crabs
There are four types of crabs caught in Hokkaido, king crab, queen crab, hairy crab and hanasaki crab. Hanasaki are caught on the coast of Hanasaki peninsula in Nemuro.

kani no teppoojiru カニのてっぽう汁 crab leg soup
teppojiru
The legs of crabs are crushed and added to white miso soup. When eating, the leg meat is pushed out of the shell "like a bullet out of a gun (teppoo)".
Nemuro hanasakigani are best 花咲カニ / 花咲蟹.
. . . CLICK here for Photos !　



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kujirajiru くじら汁 whalemeat soup
Salted whalemeat is cooked with vegetables. Usually in a big pot, often for the new year. "A big fish brings big luck"!
Garlic, leek, cabbage, radish, carrots, warabi, zenmai and others are addes.



mamepan 豆パン bread with sweet beans
(amanatto 甘納豆, sweet beans) also served for school luncheons after the war.



matatabi, furuutsu matatabi フルーツまたたび
fruit of matatabi silvervine
from Abashiri 網走産完熟またたび果実「フルーツまたたび」



meron メロン melons
Yubari melons, Furano melons and Kyowa melons.
In greenhouses from April to October. Rupiah Red, Yubari King, King Melty.
"Densuke-suika" from of Tooma , a black jumbo watermelon


Matsumaezuke, matsumae tsukemono 松前漬け
pickled seaweed and fish rogen
with soy sauce, mirin sugar and other ingredients.


ninjin にんじん　人参 carrots
about 30% of the growth in Japan. Produced in Furano from April to October.


nishinzuke, nishin tsukemono にしん漬け pickles herring
Herring meat, cabbage, radish, carrots, chili peppers and others are pickled with salt for about 2 months.


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 sauce.
From Nemuro.



oshiruko kabocha お汁粉 oshiruko soup with pumpkin
In the area of Obihiro, Tokachi, they grow red azuki beans and green round pumpkin. White mochi are only put in the soup for the New Year, otherwise they use pumpkin pieces or pumpkin dumplings (kabocha dango かぼちゃ団子 )
. . . CLICK here for soup Photos !
. . . CLICK here for dumpling Photos !




Potato Curry Pizza, Hokkaido Style


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raamen ラーメン noodle soup
Asahi Ramen, Sapporo Ramen, Hakodate Ramen, Kushiro Ramen, Kawakami Ramen and others.
..... karee raamen 室蘭カレーラーメン ramen with curry sauce
from Muroran city
. . . CLICK here for Photos !
chikyuumisaki karee raamen 地球岬カレーラーメン
Has been first prepared in Showa 46. It is now often eaten as the last dish (シメ 〆 shime) in a yakitoria restaurant, after drinking and eating along. Sometimes you even get a portion of cooked rice in the leftover broth to finish it.


Hakodate basu raamen バスラーメン 函館


Ramen served from a bus which is driving around.
It has become so popular, it is even sold in packages online now.
. . . CLICK here for Photos !



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ramu chanchan yaki ラムちゃんちゃん焼
chanchan grill-cooking of mutton and lamb with vetetables and misopaste.


ruibe ルイベ "thawing food"
a kind of natural frozen sashimi, not only salmon.
See AINU FOOD>



sanpeijiru 三平汁 herring soup
Originally herring was used, but now salted salmon is mostly used. Fish innards are also used. Boiled with vegetables, it is a taste of home. Eaten in winter to keep warm.


sekihan 赤飯 rice boiled with red azuki-beans
sometimes 金時豆 kintoki mame are used.


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. . . . . SHAKE / SAKE / SALMON
shake chanchan yaki, chanchanyaki 鮭ちゃんちゃん焼mixed grill with salmon. grill-cooked on a hot plate.
The name comes for its easy way to mix things on the plate ... chan chan
or
Because father made it, he is also called CHAN.

shake no konbumaki サケの昆布巻き salmon wrapped in kombu seaweed
A typical dish of Hokkaido. Boiled with sake, ginger, sugar, soy sauce, mirin.
Also wrapped in konbu are herring, tarako roe or shishamo fish.
新巻さけ shin makisake

shake no roorukyabetsu 鮭のロールキャベツ Krautwickel mit Lachs

sake toba さけとば smoked salmon strips


shake to jagaimo no suupuni 鮭とじゃがいものスープ煮 soup with salmon and potatoes

sujiko 筋子（すじこ） salted salmon roe

ruibe　ルイベ "thawing food", frozen sashimi type
izushi fermented fish

SAKE, salmon, a kigo

Keta-Lachs. Oncorhynchus keta


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shikaniku suteeki, シカ肉ステーキ deer steak
With its low fat it is slowly becoming popular in Hokkaido as health food.


shioyakisoba, shio yakisoba 塩やきそば fried noodles, salt flavor
with hotate and onions as dressing.
From Obihiro
. . . CLICK here for Photos !


supearibu beekon スペアリブベーコン spearribs and bacon
..... chorisoo チョリソー coarsely ground saussages
..... レモン＆パセリ lemon and parsely saussages


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

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tako no atama タコの頭 head of the octopus
This is mostly eaten in Hokkaido. The mizudako has rather a big head which can not be sold well on mainland Japan. So it is used for sushi, sashimi and many other dishes, even for takoyaki dumplings.
. . . CLICK here for Photos !　


tako no shabushabu たこのしゃぶしゃぶ octopus shabushabu
Oktopus from From Wakkanai, Rebun, Rishiri islands.


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tamanegi　たまねぎ　玉ねぎ onions
first indroduced from North America, now almost half of the Japanese production. Grown in Abashiri, Furano, Ishikari and Sorachi from April to September.


toomorokoshi とうもろこし maize, corn, sweet corn
Mostly in Tokachi from March to September.
Sold in street stands in Odori Park in Sapporo in Summer.


tontoro yakidon, トントロ焼き丼, tontoro don トントロ丼 rice with tontoro
ton トン pig
. . . CLICK here for Photos !



uchidazerigani ryoori ウチダザリガニ料理 crabs
These crabs are about 10 cm long, a large kind of zarigani crawfish.
Eaten in Akan. Their bright red color makes you appetite!
. . . CLICK here for Photos !


uni, nama uni donburi 生ウニどんぶり（丼）
rice with raw sea urchin, unidon

'uni-kurage' combination of sea urchin eggs and jellyfish


wakasagi no tenpura わかさぎの天ぷら tempura of pond smelt
Best from autumn to winter.


wasabi no ha no shooyuzuke わさびの葉の醤油漬け soy pickles of wasabi leaves
Tasts good with rice or in onigiri rice balls. Tasts like エゴマ egoma leaves soy pickles.
wasabi from Noboribetsu
登別のわさび
This has started about 100 years ago, when the local doctor found a spring with very good and plentiful fresh water. He introduced the wasabi fields and used the wasabi as a kind of medicine for the villagers, to prevent food poisoning in the hot summer days. Now in the 4th generation, they keep these fields in good order and provide wasabi dishes of all kinds.

. Oni 登別の鬼　The Demons of Noboribetsu .



yamawasabi やまわさび horseradish
. . . CLICK here for Photos !
This is the white kind, introduced from Europa during the Meiji time. They are planted in large fields and eaten to many dishes in Hokkaid.
Meerrettich



Yezo shika, Ezo shika えぞ鹿肉 venison from Ezo deer
Yezo deer
Offered by "Daichi o mamoru kai" Association to preserve the earth.
The meet is low in calories and high in iron content.
source : 大地を守る会



yookan rooru ようかんロール /羊羹ロール bread with sweet bean paste
pan ni yooka パンに羊羹
and other combinations of bread and yookan paste, yookan suiitsu スイーツ
CLICK here for PHOTOS !




yurine ゆり根 百合根 bulbs of lilies, lily bulb
in season from august to february
They are full of nutrients and part of Chinese medicines.
Contains vitamin B, protein and calcium.
Prepared in chawanmushi and manjuu, mostly in the tempel quisine of Kyoto.
yurine kinton ゆり根きんとん sweat potato paste
yurine to gyuuniku to kurokoshoo itame ゆり根と牛肉の黒こしょう炒め
yurine no amani ゆり根の甘煮 sweet simmerd
yurine-iri hangaagu ゆり根入りハンバーグ hamburgers
source : Kikkoman recipes
In Chinese Medicine, it is called hyakugoo 百合（ひゃくごう）. For coughing, nervosity, sleeplessness, nervous tiredness and other nervous ailments.
It grows in the mountains of Japan. Lilium auratum
Called Oniyuri, himeyuri and other names.
山野のオニユリ、新潟県下田村のヒメサユリ、新潟県角田山のスカシユリ、新潟県奥只見のコオニユリ、新潟県柏崎市のタカサゴユリ、粟ケ岳のヒメサユリ、美しい海岸で知られる瀬波海岸のイワユリ、妙高市のササユリ、佐渡の海岸岩場のイワユリ、種子島などに岩場、崖に自生するテッポウユリ.
source : 　www.e-yakusou.com



zangi ザンギ deep-fried chicken
鶏の唐揚げの一種. with soy sauce and garlic flavor, meat is marinated over night in the refrigerator
. . . CLICK here for Photos !


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. . . . . . . . . some more dishes

tako negi chiizu age ... Kamaboko




gyooja ninniku iri no gyooja (gyooza) dumplings with victory onion
"garlic for mountain ascetics", victory onion, is the main plant of Ainu dishes.
wild onion, Ainu onion, Ainu negi, 行者大蒜
with Allium victorialis L. subsp. platyphyllum.
Old name is araragi アララギ.
Mountain ascetics used to eat it to bear through hardships. It is also a very powerful aphrodisiacum and was later forbidden for them.
Wild garlic, bear's garlic, Allium ursinum is a different species.
Lange Siegwurz, Long-rooted Garlic, Alpine leek
WASHOKU
ninniku 蒜 (にんにく（ニンニク）) garlic



tomoedon 巴丼 "comma-shaped swirl bowl of rice"
with hotate scallops, sea urchins, salmon roe placed to make a nice pattern.
. . . CLICK here for Photos !

most hotategai scallops are fished along the coast of Hokkaido, from March to April they are larger with eggs.

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Local Sake from Hokkaido 北海道　地酒


Click for more photos.


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SWEETS from HOKKAIDO



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Worldwide use


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Things found on the way

History of Milk and Cheese in Japan

miruku ミルク milk
kanraku 乾酪 cheese
gyuuraku 牛酪 butter

Via Korea the production of milk, butter and even cheese (so 蘇 ) was known before the Heian period. But when Shotoku Taishi elevated Buddhism and meat was forbideen to eat, the production stopped.

The 7. Shogun Yoshimune sponsored the import of cows from India and the daimyo Satomi in Chiba supervised the production of dairy products as a kind of medicine.
Maeda Tomekichi was the first to sell fresh milk in Yokahama around 1863, having studied from Holland how to handle cows.
Since the Meiji period, Hokkaido became the center of dairy products, thanks to its vast grazing grounds and fresh water. Holstein cows are most popular and produce about 8000 kg per year each.
The village Tsuruimura 鶴居村 （つるいむら） was the first "cow village" in Kushiro, Hokkaido.



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HAIKU

. Sapporo matsuri 札幌祭 (さっぽろまつり)
Sapporo festival
kigo for mid-summer


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Related words

. WASHOKU
Milk, Butter, Cheese and other Milk Products


***** WASHOKU : Regional Japanese Dishes


- #hokkaido -
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