Showing posts with label tsukemono. Show all posts
Showing posts with label tsukemono. Show all posts

7/06/2008

Furikake Ochazuke

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Topping for rice (furikake)

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


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Explanation

A dried seasoning for sprinkling over rice. Often green tea is added to a bowl of cold rice, to warm it up for a quick meal. This is called o-chazuke.
Some restaurants prepare special ochazuke, for example chopped broiled eel, to make a speciality.
Furikake used to be home-made with chopped-off leftovers from the day and was a simple dish for farmers.

Literally, furikake just means "to sprinkle over". In modern days, you can even sprinkle them over spagetti or mashed potatoes.

There are many Japanese furikake made especially for children, with special cover images of manga characters.


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Furikake (振り掛け or ふりかけ)
is any dry Japanese condiment meant to be sprinkled on top of rice.
CLICK for more furikake It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate. Other flavorful ingredients such as katsuobushi (sometimes indicated on the package as bonito), salmon, shiso, egg, vegetables, etc. are often added to the mix.
Furikake is often brightly coloured and flaky.
© More in the WIKIPEDIA !


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O-chazuke
Chazuke (茶漬け, ちゃづけ) or ochazuke (お茶漬け)

(from o + cha tea + tsuke submerge) is a simple Japanese dish made by pouring green tea, dashi, or hot water over rice roughly in the same proportion as milk over cereal, usually with savoury toppings.

CLICK for more photos Common toppings include tsukemono, umeboshi (both types of pickles), nori (seaweed), furikake, sesame seeds, tarako and mentaiko (salted and marinated Alaska pollock roe), salted salmon, shiokara (pickled seafood) and wasabi.

The dish is easy to make and provides a way to use leftover rice as a quick snack. It is also known as cha-cha gohan.
This dish first became popular in the Heian period, when water was most commonly poured over rice, but beginning in the Edo period, tea was often used instead. Many warlords gave this dish to their soldiers before a battle, because it keeps the hunger off but gives you stamina.

Since the 1970s, packaged "instant ochazuke", consisting of freeze-dried toppings and seasonings have become popular.
© More in the WIKIPEDIA !


chacha gohan, cha-cha gohan ちゃちゃご飯




Kaguyahime chazuke 富士かぐや姫茶漬け bowl of rice with tea
From Fuji Town, Shizuoka


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CLICK for original LINK and more ... onozomi.com

bubuzuke ぶぶづけ/ ぶぶ漬け bubu is the Kyoto word for tea.
ぶぶ漬け神話 The Kyoto Bubuzuke Legend

In Kyoto, ochazuke is known as bubuzuke. When a native from Kyoto asks if the guest wants to eat bubuzuke (ぶぶづけどうどす?), it really means that the visitor has overstayed his time and is being politely asked to leave.

On the other hand,
it can be the expression of the host to keep the guest a little longer, so you have to read between the lines, "to read the air" (kuuki o yomu 空気を読む ) in Japanese.
If you decide to take up the offer, the host then has to go prepare some special delicious little bento or get one from a nearby shop to treat you.

Kyoto Bubuzuke is often a large bowl with a set of Kyoto vegetable pickles to choose from. Genmai tea with brown rice sprinkles is often used.
Fine restaurants in Kyoto serve bubuzuke for example with a small sample of fish as the last dish of a sushi dinner.

Or with small filets of especially broiled eel.Bubuzuke with eel

. . . CLICK here for Photos !



CLICK for book information


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manjuu chazuke 饅頭茶づけ (まんじゅうちゃづけ)
chazuke with half a sweet bun with read bean paste on the cooked rice, manju chazuke.

Mori Ogai (Mori Oogai) 森鴎外 used to love this dish as desert.


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monaka manjuu chazuke 最中まんじゅうの茶づけ
CLICK for original link ... gourmet.yahoo
with a wafer monaka of Daruma san !

MORE
wafers with Daruma だるまもなか Daruma monaka



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Worldwide use

das Furikake, Streugewürz, das über den Reis gestreut wird.

ochazuke, mit grünem Tee übergossene Schale Reis

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Things found on the way



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HAIKU



夏の宵ぶぶ漬でもとすゝめらる
natsu no yoi bubuzuke demo to susumerare

summer evening -
how about some bubuzuke?
that is the question


Tahata Masuhiro 田畑益弘
http://www.kyoto.zaq.ne.jp/masuhiro/sinsaku103.html

(Free English version by Gabi Greve)


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Related words

***** Manga, Anime and Japanese Food Culture
料理漫画. 料理アニメ. グルメ漫画



***** WASHOKU : INGREDIENTS


WASHOKU : General Information

WASHOKU : Regional Japanese Dishes

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6/06/2008

Bettarazuke pickles

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Bettarazuke Radish Pickles

***** Location: Japan
***** Season: See below
***** Category: Humanity


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Explanation




Bettarazuke (べったら漬) "sticky pickles"
is a kind of pickled daikon radish dish which is quite popular in Tokyo. This tsukemono is made by pickling daikon with sugar, salt, and sake without filtering the koji.
The name refers to the stickiness of koji leftover from the pickling process. Bettarazuke has a crisp sweet taste, almost like sweet white sake (amazake 甘酒).

Koojizuke
Pickled vegetables with malted rice. It can't be preserved for a long time.
One of the famous "koojizuke" is "Bettarazuke".


betabeta べたべた means sticky

Bettarazuke can also be made with other vegetables, sometimes cucumber slices are used.


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observance kigo for late autumn

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bettara ichi べったら市 (べったらいち)
market selling bettara pickles
asazuke ichi 浅漬市(あさづけいち) market for asazuke
asazuke
浅漬け are lightly-pickled vegetables.
October 19 and 20.

In the area of Odenma-cho and Torihatago-cho, close to Nihonbashi in Tokyo.
The freshly pickled radish of this year are sold.

The 20th of October was the day dedicated to the deity Ebisu and a market was held in his honor. Apart from Bettarazuke, salted salmon and pots were sold. But it soon changed to Asazuke and Takuanzuke as local specialities.

. Ōdenma-chō 大伝馬町 Odenmacho district .

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Worldwide use



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Things found on the way




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HAIKU and SENRYU


雨のこるべったら市の薄れ月
ame no koro bettara ichi no usurezuki

at the time of rain
there is the bettara market
under a faint moon

anonymous

日本俳句紀行
source : NHK archives


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Related words

***** . takuanzuke 沢庵漬 (たくあんづけ)
Takuan radish pickles




***** Pickles (tsukemono) in all seasons

***** . Regional Dishes from Tokyo


***** . SAIJIKI ... OBSERVANCES, FESTIVALS
Kigo for Autumn
 


Ebisu is one of the seven gods of good luck.

. Ebisu 夷 恵比寿 恵比須 えびす、エビス

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5/20/2008

Tosa Inakazushi Ryoma

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Tosa no Inakazushi 土佐の田舎寿司

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


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Explanation

Today, Tosa is called Kochi (Koochi).

There are a lot of sushi dishes prepared by mothers and grandmothers in the countryside. Tosa boasts a lot of these

Inakazushi 田舎寿司 sushi from the countryside



土佐の田舎寿司 Tosa no Inakazushi


In the mountainous areas of Kochi, this kind of sushi is also called "Mountain vegetable sushi" sansai sushi 山菜寿司. It contains ryuukyuu りゅうきゅう, the stem of a certain satoimo mountain potato (hasuimo no kuki 蓮芋の茎), where only the stem is eaten. Further are myooga 茗荷 Japanese ginger, shiitake mushrooms, bamboo shoots, konnyaku, eggs and more "bounty of the mountains" (yama no sachi) of the season. Also nanohana rapeseed flowers and tsukushi horsetail, tara no me buds of the aralia tree.

This kind of sushi is prepared for village meetings of all kinds, ceremonies and festivals. Some ingredients are boiled, others prepared as tsukemono pickles and often yuzu citron juice is added for flavor. Or the sushi rice is cooked with a bit of yuzu juice, one speciality of th Tosa rural sushi. Sesame and carrots are also cooked with the rice.

You can savor many of them on the sunday market in Tosa, where more than 10 stalls sell these home-made sushi of all types.
土佐の日曜市



. WKD : Sakamoto Ryoma
His Life and food in his honor



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ayuzushi, ayu sushi あゆ寿司 sweetfish sushi
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Kochi has many clear rivers, best known is the Shimantogawa. The fish is cut open from the backside, salted and immersed in vinegar with yuzu citron juice. Then sushi rice is pressed in. Since the fish is often ochiayu, swimming downstream to lay eggs, it is not so fat and even the head and bones get soft in the vinegar.
All of Kochi.
. . . CLICK here for Photos !
Sushi mit Süßwasserlachs



buri no herazushi, hedazushi ブリのヘラ寿司 / ぶりのヘダ寿司 yellowtail sushi
heda is a word for leftovers of yellowtail, once the red meat is removed. It was used to make sushi. No part of the fish was wasted.
Speciality of Otsuki village. 大月町
Since Showa 40 the folks of Otsuki used to tell their children when they cried: "I will give you yellowtail to eat if you stop crying!"
. . . CLICK here for Photos !
Sushi mit Gelbschwanz-Resten



chattizushi, chatti sushi チャーテ寿司
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chatti is a vegetable of the area also called ハヤトウリ.
Sechium edule, Chayote, a kind of pumpkin
It is cut in 3 mm small pieces, blanched in hot water and sprinkled with salt while still hot. Then placed in sweet vinegar. Like inarizushi the rice in placed inside it. Sometimes sabazushi is placed inside too.
From Tosa Town
. . . CLICK here for Photos !
Sushi mit Chayote




ginburoozushi, ginburo sushi 銀ぶろう寿司 sushi with black soybeans
ginburoo 銀不老 is the name of a type of black soy beans grown in Ootoyo Town 大豊町. These beans have about the same sweetness as kintoki beans. They are simmered with a sweet flavor and then mixed with the rice. Served for festivals, mostly in freshly cut bamboo dishes.
. . . CLICK here for Photos !
Sushi mit schwarzen Sojabohnen

 

itakobu no sushi 板こぶの寿司 sushi wrapped in konbu seaweed
itakobu 板昆布 refers to stripes of konbu, where the middle part is strongest.
It is boiled in sweet vinegar with a bit of yuzu juice and has a great flavor. The seaweed is then hanged from the ceiling of the barn on bamboo poles until it is black and slippery. Sushi rice is cooked with ginger, some fish pieces and sesame. Sushi-rice is rolled and then cut at both ends. Served at celebratory situations. Men would make the sushi, womenfolk boil and simmer other food.
A sushi also prepared by menfolk, but eaten by old and young.
All of Kochi.
saba itakobumaki 鯖板昆布巻 mackerel sugatazushi
with a lot of yuzu juice in the rice and fat mackerels.
. . . CLICK here for Photos !
Recipe 板こぶのお寿司
in Konbu gewickeltes Sushi



kabuzushi, kabu sushi かぶ寿司 turnip sushi
Small turnips are cut in pieces, pickled with umeboshi liquid (umesu 梅酢) and prepared with sushi rice. They become slightly pink and look felicitous. Eatef for the New Year.
Haruno Town 春野町
. . . CLICK here for Photos !
Rüben-Sushi




kaisamazushi, kaisama sushi かいさまずし "Upside down sushi"
kaisama means sakasama, turned upside down.
The fish is turned with the skin inside and placed on sushi rice.
Speciality of Kochi, made from tachiuo scabbard fish.
たちうおのかいさま寿司
. . . CLICK here for Photos !
Sushi mit Degenfisch




kibinago no hookaburi キビナゴのほうかぶり
round kibinago herring sushi
kibinago is also called kirazu きらず "not to be cut".
Each fish is taken in hand and opened up carefully with the fingers to get the intestines out. Salted and put in vinegar until it is white. Tasts best when fried a bit, then rounded around the sushi rice.
From Sukumo Town 宿毛市
hookaburi literally means a scarf placed around the head and bound below the nose, worn by thiefs in the Edo period.
. . . CLICK here for Photos !
Sushi mit blauen Sprotten




kintoki mame no oshizushi 金時豆の押し寿司 sushi with kintoki beans
kintoki beans are boiled with shugar to add sweetness to this sushi. Pink denbu mashed fish boiled with sugar and soy sauce is added for the color. Leaves of carrots for green. It is good for your daily health, (mame de tassha).
From the eastern parts of Kochi.
. . . CLICK here for Photos !
Sushi mit kintoki-Bohnen




kokerazushi こけら寿司 "wood shingled sushi", layered sushi
Layers of sushi, representing many layers of happiness. Eaten for auspicious occasions and festivals.
It is a kind of boxed sushi that was so large, it had to be parted with layers of bamboo leaves.
From Muroto town.
. . . CLICK here for Photos !
"Holzschindel-Sushi" mit mehreren Lagen

Kokerazushi こけら寿司 / 柿寿司 / こけら鮨 layered sushi from Okayama



kurokonbuzushi, kurokonbu sushi 黒昆布寿司 sushi with black konbu seaweed
Rolled sushi with sweet simmeed black konbu. With mackerel pieces in the rice cooked with dashi.
From Hatada Town 幡多
Sushi mit schwarzem Kombu



kurochiku no tsutsuzushi, kurochiku no tsutsu sushi 黒竹の筒寿司
kurochiku
The same preparations as for SHIHOOCHIKU. But the rice is cooked with finely chopped carrots, burdock and other ingredients.
From Shimanto Town, Nishi Tosa 四万十市西土佐




mikanzushi, mikan sushi みかん寿司 suchi with tangerines
Rice is boiled with mikan juice, it becomes a bit orange. Vinegar is also added.
Famous for its color.
Made from Unshuu Mikan in Kagami 香南市香我美
. . . CLICK here for Photos !
Sushi mit Mandarinen



oonazushi, oona sushi 大菜寿司
sushi wrapped in large vegetable leaves
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Since people in mountain villages could not get seaweed to wrap the sushi, they used large leaves of perilla or other vegetables, pickled them in saltwater and wrapped the rice. Rice cooked with carrots, burdock, spinach and others.
Famous for its contrast of green and white.
A kind of makizushi.
From Onomi Village in central Tosa 中土佐町大野見
Sushi in grünes Gemüse gewickelt



ryuukyuuzushi, ryuukyuu sushi りゅうきゅう寿司
sushi with stems of mountain potatoes
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mountain potato (hasuimo no kuki 蓮芋の茎)
The stem's outer layer is peeled off, then cut in bitesize and pickled in salt. Later placed on sushi rice. This plant is strong during typhoons and the salted pickles keep well.
Made in all mountainous areas.
Sushi mit Stielen von Taro-Wurzeln


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saba no sugatazushi さばの姿寿司 makerel sushi of the whole fish
Part of the Sawachi Ryori.
鯖の寿司 saba no sushi
Salted and vinegared fish is used. It is one of the formal dishes "hare shoku ハレ食 of all of Kochi. It could be eaten on the next day after a feat. The head of the fish was grilled and eaten too. In mountainous areas a fish with head and tail was a special delicacy.
Sometimes the fish was also slightly grilled before adding the suhsi rice.
. . . CLICK here for Photos !
Makrelen-Sushi unter Erhaltung der Fischform

sabazushi in memory of Sakamoto Ryoma


. . Sakamoto Ryoma is the great hero of Tosa.
More about SAKE and Ryoma !




龍馬せんべい Ryoma Senbei




Ryooma baagaa 龍馬バーガー Ryoma burger
. . . CLICK here for Photos !


Ryooma biiru 龍馬ビール beer named Ryoma
. . . CLICK here for Photos !


Ryoomadon, Ryooma don 龍馬丼
Rice bowl wit egg, named Ryoma
. . . CLICK here for Photos !



Ryooma ga yuku 龍馬がゆく Sweets
お菓子 bun with a milk flavored filling
. . . CLICK here for Photos !



Ryooma manjuu 一口龍馬饅頭 hitokuchi Ryooma manjuu
one bite Ryoma Manju sweets
. . . CLICK here for Photos !



Ryooma raamen 龍馬ラーメン Ryoma Noodle Soup
. . . CLICK here for Photos !




Ryooma Nagasaki Chanpon 竜馬長崎ちゃんぽん noodle soup
Ryoomaden 竜馬伝
Sakamoto Royma chanpon noodles



Ryoma loved this ! 龍馬が愛した Ryoma ga aishita ...

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Rice that Ryoma loved 龍馬が愛したお米




Coffee that Ryoma loved 龍馬が愛した珈琲
Nagasaki Ryoma Coffee  長崎龍馬珈琲


. . . CLICK here for Photos of more things he liked !


NHK 大河ドラマ: 龍馬伝 The Legend of Ryoma at NHK 2010
http://www9.nhk.or.jp/ryomaden/


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shihoochiku no hitokuchizushi 四方竹の一口寿司
bitesize sushi from Shihoo-Bamboo
These bamboo shoots are best taken in autumn, it has a square stem. Boiled with sugar and soy sauce, then cooled and filled with sushi rice.
From Nankoku Town 南国市
. . . CLICK here for Photos !
Sushi mit Shihoo-Bambus




tsuwazushi, tsuwa sushi つわ寿司 layered sushi with silverleaves
tsuwabuki is the Japanese silverleaf. This sushi is pressed and then placed in a big box in many layers. The layers are separated by these leaves. It brings good luck to avoid the many layers of dangers in life.
From Tosa Shimizu town
. . . CLICK here for Photos !
Sushi mit Tsuwabuki-Blättern
Tsuwabuki 石蕗: Farfugium japonicum.



urume no tamazushi ウルメの玉ずし sushi with urume round herrings
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In former times, every village hat ist maker of tofu. A lot of okara was used for this sushi. Freshly fished round herrings were salted over night and next day rounded in okara. A normal dish for every day.
From Konan town 香南市
Sushi mit rundem Hering



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Recipes : TOSA 郷土料理


References : 土佐の田舎寿司


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Worldwide use


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Things found on the way



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HAIKU



inakazushi ...
grandma licks the salt
from her fingers


Gabi Greve, September 2008
watching my neighbour with her 82 years ...


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Related words

MORE
Dishes from Kochi (Koochi 高知)


***** WASHOKU : Regional Japanese Dishes


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5/14/2008

Nara prefecture

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Nara Prefecture

Nara Prefecture (奈良県, Nara-ken) is a prefecture in the Kansai region on Honshū Island, Japan. The capital is the city of Nara.

It is certain that a political force established at the foot of Mount Miwa in the east of Nara Basin, seeking unification of most parts in Japan from the third century until the fourth century, though the process was not well documented. At the dawn of history, Yamato was clearly the political center of Japan.

Ancient capitals of Japan were built on the land of Nara, namely Asuka-kyō, Fujiwara-kyō (694–710) and Heijō-kyō (most of 710–784). The capital cities of Fujiwara and Heijō are believed to have been modeled after Chinese capitals at the time, incorporating grid layout patterns. The royal court also established relations with Sui and then Tang Dynasty China and sent students to the Middle Kingdom to learn high civilization. By 7th century, Nara accepted the many immigrants including refugees of Baekje who had escaped from war disturbances of the southern part of the Korean peninsula. The first high civilization with royal patronage of Buddhism flourished in today's Nara city (710–784 AD).

Nara Prefecture is landlocked.
The climate of Nara Prefecture is overall warm, while there are important differences between the north-western basin area and the rest of the prefecture, that is, in the mountains.
. . . CLICK here for Photos !


Nara is famed for its Kaki persimmon. Strawberry and tea are some other popular products of the prefecture, while rice and vegetables, including spinach, tomato, eggplants and others are the dominant in terms of amount of production.
© More in the WIKIPEDIA !


Eight temples, shrines and ruins in Nara, specifically Tōdai-ji, Saidai-ji, Kōfuku-ji, Kasuga Shrine, Gangō-ji, Yakushi-ji, Tōshōdai-ji and Heijō Palace Remains, together with Kasugayama Primeval Forest, collectively form "Historic Monuments of Ancient Nara", a UNESCO World Heritage Site.

Tame deer roam through the town, especially in Nara Park. These deer might not be considered "tame" should the visitor not have any "shika sembei - Deer Biscuits" when they see them.
© More in the WIKIPEDIA ! about Nara City



Mount Miwa (三輪山, Miwa-yama, Miwayama)
Mount Mimoro (三諸山, Mimoro-yama)
. Mount Miwa
Shrine Omiwa Jinja 大三輪神社



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Dishes from Nara 奈良の郷土料理


CLICK for enlargement

Asukanabe 飛鳥鍋 hodgepodge from Asuka
Since the year 1400, when Buddhist monks brought the knowledge from China.
Monks considered the milk used here as a kind of medicine to keep healthy in the winter months.
Broth of soy milk or milk with chicken and vegetables. The chicken and vegetables are dipped into beaten eggs before you eat them, like Sukiyaki.


chagayu 大和の茶がゆ rice gruel cooked with tea.
Started in the year 1200 at the hall Nigatsudo at temple Todai-ji, as a simple food for the monks during the O-Mizutori Ceremony.
Now they say
大和の朝は茶がゆで明ける - chagayu
The morning in Yamato starts with a bowl of rice gruel boiled with green tea.
chagayu is used in a variety of cooking, such as Chagayu Kaiseki and Chagayu Bento. It is a simple dish, made of rice, water and tea such as Hojicha or roast tea. As simple as it is, Chagayu is quite popular in Nara due to its refreshing flavor and the way it slips easily down the throat.
. . . CLICK here for Photos !
..... kakimochi iri chagayu かき餅入り茶粥 with kakimochi rice cakes
In summer, this is eaten cold.
Hizen chagayu 肥前茶粥 rice porridge from Hizen Saga prefecture
Iwakuni chagayu 岩国茶がゆ rice gruel from Iwakuni Yamaguchi prefecture
Chagayu from Wakayama, Kumano mountains
Tee-Reisbrei


侘びて澄め月侘斎が奈良茶歌
wabite sume tsuki wabisai ga Naracha uta
. Matsuo Basho, 奈良茶 Naracha rice gruel and Haikai .


chahan, chameshi 茶飯 / 大和茶飯 rice boiled with tea and soy beans
Nara chahan 奈良茶飯
Started in the temples Todai-Ji and Kofuku-Ji, when they added Nibancha (the second brew) with salt to boil rice and beans. Also for the O-Mizutori ceremony.
It is also served now at haiku meetings in Nara. Sometimes black beans are used to boil.
. . . CLICK here for Photos !




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dekomawashi
dengaku 田楽 grilled vegetables with miso paste
. . . CLICK here for Photos !
The round ones with radish are also called dekomawashi でこまわし, remembering the round head of bunraku puppets, in the area of Yoshino 吉野地域. Eaten at New Year.
WASHOKU
Dengaku dishes and history




haggeshoomochi 小麦餅(はげっしょう餅) mochi from wheat flour
They are eaten on the day 10 days after the summer equinox, a day called hangeshoo (はんげしょう)半夏生. In the Nara plain, this was a time just after the rice planting, and there was rest to celebrate. Some areas also make it fore the summer festival in July.



. inoko mochi 猪子餅, 亥の子餅
ricecakes in the shape of little wild boars



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KAKI 柿 persimmons

kaki no hazushi かきの葉ずし/柿の葉 葉寿司 sushi wrapped in persimmon leaves
Kakinoha zushi (kakinoha sushi) is one of Nara's delicacies, made of rice seasoned with vinegar and slices of salmon or salted mackerel on top, formed in the shape of a cube, and wrapped with a "kakinoha" or persimmon leaf. Persimmon leaves contain tannin which acts as a natural antibacterial agent. They also contain vitamin C and can help to control high blood pressure. The mackerel used in this food is prepared according to a special method which is kept secret by the people who make it. This is why kakinoha zushi is only available in Nara.
Sushi-Reis umwickelt mit Persimonen-Blättern

kaki namasu 柿なます salad with persimmons
With radish, carrots for an auspicious color effect, and dried persimmons. Especially prepared for the New Year ceremonies in Nara.
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..... Yamato no tsurushigaki 大和のつるし柿
hanging persimmons from Yamato, they are hung up to dry as winter provisions.

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An old poem says

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色は黒いが味みておくれ、味は大和のつるし柿
iro wa kuroi ga ajimite okure
aji wa Yamato no tsurushigaki

the color is black but just try them -
they taste like dried persimmons from Yamato !



. WASHOKU
kushigaki 串柿 ( くしがき) dried persimmons on a stick
 
and more about persimmons. Persimonen.


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kashiwa no sukiyaki かしわのすき焼き sukiyaki with chicken
In Memory of Sugaware Michizane on his death day in the end of october, at the shrine in his honor. He is known as the protector of cattle, so instead of using beef for the dish chicken (kashiwa) is used and eaten with all parishioners.
Also eaten on other festive days.
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konnyaku, kushi konnyaku 串こんにゃく Konjak on skewers
The mountain regions of Yamato Koogen 大和高原 and in the east and south of it, konnyaku roots Konjak are grown.
Devil's-tongue (konnyaku 蒟蒻)


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Yoshino Kuzu from Kurokawa Honke


kuzu ryoori 葛料理 dishes made from arrowroot starch
The root of "kuzu", a plant from the legume family, Pueraria thunbergiana, can be crushed and refined to make starch. This starch is then used to make Kuzu Ryori. Kuzukiri is a semitransparent noodle made from Kuzu; it has a smooth texture and is delicious. Kuzu can also be used as an ingredient in various dishes; for example adding it to tofu or rice cake, makes them chewy and enhances the flavor.
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Pfeilwurzel.


. . gomadoofu, goma toofu ごま豆腐 tofu made with sesame paste
... kuzu-iri goma doofu 葛入胡麻豆腐 with arrowroot starch
In Yoshino, kuzuku 葛粉 starch of arrowroot is often used.
kuzu くず【国栖/国巣/国樔】 is also the name of a group of people living in Yoshino woods, singing special songs.
kuzu from Yoshino forests "Yoshino kuzu" 吉野葛 is very famous.


Dishes made from Yoshino Kuzu
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manyoogayu 万葉粥 rice gruel a la Manyo-shu
Served at the great shrine Kasuga Taisha
With different vegetables every month, according to the poems of the Manyo-Shu 万葉集 poetry collection of the Heian period.
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Kasuga Taisha 春日大社 was built at the same time as the capital of Nara. It is dedicated to the deity responsible for the protection of the city. Kasuga Taisha was also the tutelary shrine of the Fujiwara clan, Japan's most powerful family during most of the Nara and Heian Period.
. Kasuga Shrine 春日大社 Kasuga-taisha .

Hints of love fill the air at Nara's Manyo festival
Japan's oldest market in Sakurai, Nara Prefecture, will host the Manyo Matsuri on Sept. 8, a festival to commemorate the market and the region's (central Nara Prefecture) ancient culture.

One side of the Hatsuse River used to be the location of an old road that led to the village of Asuka, which was also the capital city of the region during the Asuka Period (593-710). The road intersected with a road to Nanba, today's Osaka. That crossing was a meeting spot for many people and was where the market, known as Tsubaichi, took place.

The ancient Tsubaichi market had an event called the utagaki, which translates as "poem party." During such parties, young men and women gathered and sought out partners by exchanging love poems. Several such poems were included in "Manyoshu," Japan's oldest existing poetry collection, which was compiled some time after the year 759 during the Nara Period (710-794).

Imitating the romantic tradition, festival organizers will sell paper lanterns on which participants can write romantic messages to their loved ones. The lanterns will then be set afloat on Hatsuse River.
source : Japan Times, September 2012

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meharizushi, mehari sushi めはり寿司 rice wrapped in leaves
... toobazushi, tooba sushi とう菜寿司
From the Back Yoshino area 奥吉野, made from wild takana, 高菜, (mana マナ, harumana 春真菜) wrapped around hot cooked rice. It is the first harbinger of spring in Yoshino. Woodworkers and forest workers used it as a bento lunch paket.
The names comes from a wordplay, with "opeinig your eyes wide when seeing this huge lunch paket" "me o miharu hodo okii".
Also eaten in Mie and Wakayama prefecture.
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..... haru mana no nibitashi 春まなの煮びたし
"cooked spring leaves"
They are first fried in oil and abura-age tofu is added.
Harumana 春真菜 is getting more and more difficult to find in the forests in the Back of Yoshino.

..... haru mana tsukemono 春まな漬 pickled harumana leaves

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. Takana 高菜 mustard greens .


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Miwa soomen 三輪そうめん / 素麺 thin Somen noodles from Miwa town
Somen are fine dried noodles, only one or two millimeters in diameter. Somen produced in Miwa are known for their high-quality due to the clear air and pure water. Somen have a history of more than 1000 years, showing the Chinese influence on the old capital. They are cooked in boiling water then washed in cold water until they have cooled down. Cooked somen are served with a special soup called somen tsuyu. Adding spice and condiments enhances the taste of the somen. (See nyuumen below.)


momiuri もみうり cucumbers in vinegar
Cucumbers (kyuuri) are rubbed (momi) in salt until they are soft and then pickled in vinegar. The pronounciation then boiled down to momi kyuuri, momi-uri.
Especially eaten in summer. Also prepared at the celebrations after rice planting,to entertain the God of the Rice Fields 田の神.
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nanairo o-ae 七色お和え dressing in seven colors
Made for the o-Bon celebrations of the ancestors, on August 7, when the preparations begin in the Nara area. Seven vegetables of the season (myooga ginger, taro roots, ingen beans, carrots, eggplants, zuiki, pumpkin and special beans (sando mame 三度豆) are used, different in each family tradition. The dressing is made from sweet miso and sesame. To present it to the ancestors, abura-age tofu is added and cooked rice and steamng hot tea is also pot on the shelf for the ancestors.


Naranoppe, Nara-noppe 奈良のっぺ Noppe vegetable broth from Nara
On the 17th of December at the shrine Kasuga Daisha Wakamiya 春日大社若宮 three is a special festival, On Matsuri おん祭り, where decorations from the passing year are burned as offerings. In Nara, peoople eat NOPPE on this day.
Made of satoimo taro root, radish, carrots and goboo, with aburak-age tofu, a very thick broth to keep you warm.


Narazuke, Nara-zuke 奈良漬け pickled vegetables
Narazuke pickles date back to the 8th Century when Nara was the capital of Japan. They are pickles made from vegetables such as shirouri, a type of cucurbitaceous fruit, using "sakekasu", or sake lees. Nara's "sakekasu" is particularly tasty, and gives the pickles their unique flavor. Narazuke pickles are easily Nara's most famous regional specialty.


nyuumen にゅうめん - 入麺 - 煮麺 - 乳麪 wheat noodles
(a kind of soomen from Miwa)
Their production has been taught by the gods from Mount Miwa to the people living close by. They are thin as a thread, white as snow. They are produced during the cold winter months. In summer eaten cold, in winter in warm broth with seasonal vegetables.
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sanmazushi, sanma sushi 秋刀魚寿司 sushi from Pacific saury
Around december, this fish comes down from Hokkaido toward the Kii peninsula and is caught near the high sea off Kumano 熊野灘. They have not so much fat and just right for sushi. Often made for family festivities or the new year celebrations.



senbei, shika senbei
Senbei, sembei 煎餅 (せんべい) rice crackers, sweet and salty
shika senbei tobashi, throwing deer senbei, kigo



shikaniku no Yamato-ni 鹿肉の大和煮 boiled deer meat
Meat from wild animals has been eaten since olden times in the villages near the forests around Yamato. Deer has more fat in the summer and autumn months from July to October and is poetically named as Momiji Meat モミジ肉, red maple leaves meat.




shikishiki しきしき snack from wheat flour
Eaten in the Katsuragi Taima area 葛城當麻
Wheat flour is grown on the paddies after the rice harvest. Flour with sugar and eggs is kneaded and made to thin crepes, folded and fried in the pan. It was a treat in times when eggs where an expensive item.



shishinabe しし鍋(しし汁) wild boar soup with miso paste
A lot of winter vegertables are used too, also mountain pepper to appease the strong smell of wild boar meat. The fatty meat warms the body to the bone on a cold winter day in the mountains.


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so そ 蘇(そ)酥 / 蘇 milk products of old
from Nara
milk product from boiled down milk of cows or sheep. almost condensed milk.
Made in the the area since the Asuka period (538 to 710 (or 592-645)).
The preparation of milk has been taught to the Japanese from China via the silk road. Since the advent of Buddhism, Emperor Tenmu in 675 made a degree forbidding the use of meat as food. Only wild beasts could be eaten by hunters in the forest. Some monks brought fried bean curd (toogashi とうがし【唐菓子】 ) and milk products like raku らく【酪】 (milk refined for drinking) and so 蘇 (condensed milk), even
daigo だいご【醍醐】 (a kind of butter or cheese), which could be enjoyed instead of meat products.

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Asuka no So 飛鳥の蘇

daigo 醍醐 is the fifth of our five tasts (gomi 五味). It symbolizes something very much at the top, in Buddhism even satori or enlightenment.


Sweets like a cheese cake made from this old-type milk are sold for example near the shrine Kashihara Jinguu 橿原神宮 in Yoshino.
It almost tasts like caramel candy.


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tachibana 橘 (たちばな) Tachibana citrus fruit




umeboshi 梅干し dried plums, salted plums, pickled ume, plum pickles
After Wakayama and Gunma, Nara is the third largest producer of this daiyl delicacy.
For example from Anou 賀名生 and Tsukigase 月ヶ瀬, where the tradition is very old. The whole family of a plum farmer will be out working in June.
. WASHOKU
Umeboshi 梅干 dried pickled salty plums




. Warabimochi 蕨餅 / 笑来美餅 mochi with bracken powder
Nara is famous for its delicious warabi bracken. These mochi have been prepared since the Ashikaga period.




yakiayu, yaki-ayu 焼鮎 / 焼き鮎 grilled ayu sweetfish
They grow in the clear rivers of Yoshinogawa and Asukagawa 吉野川や飛鳥川 and are already mentioned in the old poetry almanach of the Manyo-Shu 万葉集 .



yakuzen ryoori 薬膳料理 "medicine food", food as medicine
This refers to a healthy cuisine that originated in China. Fresh vegetables produced in Nara, including some that were first brought here from ancient China, are cooked with Japanese herbs and seasonings to create delicious food. Not only is it tasty, yakuzen ryori is also good for enhancing the immune system to keep you in good health. You can try both traditional as well as fusion style dishes.


Yamato mana no nibitashi 大和まなの煮浸し abura-age tofu with vegetables
Yamato mana are the green vegetables of the area. They have quite a sweet taste when boiled. Since Showa 50 some of the wild vegetables are also grown in the mountainous areas of eastern Nara prefecture.
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yogomi no antsuke-mochi よごみの餡つけ餅 ricecakes with sweet bean paste with mugwort
In the Yamato area, meeting and dining with friends and family in a kind of renzo れんぞ(連座) is on the 3rd day of April.
The most famous RENZO is probably Shinmu Renzo 「神武さんれんぞ」
celebrated at the Shrine Kashiwara Jinguu. Many other temples in Yamato also celebrate on this day.
Farmers do not work on this day and prepare some kinds of food like makizushi and boiled food (nimono) for their relatives as "gosso ごっつぉ" (gochisoo ごちそう/ 御馳走), a feast.
One special dish for this day is yogomi, local dialect for yomogi mugwort. It is picked from the riverbanks, only the young fresh leaves are used. After that day, farmers get busy with the spring field work.




zooni 奈良の雑煮(きな粉雑煮)
New Year Soup with kinako soybean flour
Mochi dumped in sweetened kinako are put in the soup, almost like Abekawa Mochi. Special vegetables, like "yatsugashira" 頭芋(ヤツガシラ)taro roots symbolize the head of a person, tofu stands for the white walls of a storehouse, konnyaku symbolizes a square storehouse with thick brown mortar walls, round mochi help people to live "round" with no problems. The yellow color of the kinako flour brings luck with money matters, the rice grains stand for many children and many generations to follow.
This is quite an auspicious soup !


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More specialities

Black Rice Curry

Kaki (persimmon) cake
Masaoka Shiki, a Japanese famous haiku poet wrote a well known haiku "Taking a bite of Kaki, suddenly the bell of Horyuji ringing". This is a Japanese pound cake that uses dried Kaki from Nara.

Nara no Tori Cha (chicken with tea)
Negi ... Home grown Negi and Yamato Nikudori Sukiyaki
Yamato Nabe
Yamato Nikudori Teriyaki Don (Yamato Chicken Teriyaki Bowl)

Sources
http://www.pref.nara.jp/nara_e/dd_aspx_itemid-1388.htm


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Worldwide use


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Things found on the way



a snack with no frills
飾らないおやつ




Daruma cookies from Nara
ぜいたく豆本舗

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Kukkii だるまクッキーDaruma cookies
Daruma sweets だるまやスイーツ



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HAIKU and SENRYU



くず水や 花の下ゆく吉野川
kuzumizu ya hana no shita yuku Yoshinogawa

arrowroot water -
under the blossoms flows
the Yoshino river


Kigin 季吟

Kuzu KIGO for summer


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焼鮎の膳より吹かれ箸袋
yaki-ayu no zen yori fukare hashi-bukuro

blown from the tray
with grilled sweetfish -
paperbag for chopsticks


Katsura Nobuko 桂信子

WKD : Ayu 鮎 trout, sweetfish as KIGO


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Matsuo Basho 松尾芭蕉
staying in Otsu 大津, at the home of Zeze Kyokusui 膳所曲水亭 / 菅沼曲水亭 on September 28.
The theme of the kukai meeting was "yosamu", the evening getting cold.
Basho's host Kyokusui was cooking a night meal of wheat noodles, miso, and vegetables.





乳麪の下たきたつる夜寒哉
煮麺の下焚きたつる夜寒哉 
nyuumen no shita takitatsuru yosamu kana

beneath the noodles
building up the fire:
the night's cold

Tr. Barnhill


noodles
building a fire underneath
a night's cold

Tr. Reichhold


Written in autumn of 1691, 元禄4年晩秋
This hokku has the cut marker KANA at the end of line 3.

tending to a fire
beneath the hot wheat noodle soup
on this cold night . . .

Tr. Gabi Greve


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


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Related words

***** WASHOKU : Regional Japanese Dishes
- #nara #chagayu -
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Nagano Prefecture

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Nagano



Nagano Prefecture (長野県, Nagano-ken) is a prefecture of Japan located in the Chūbu region of the island of Honshū. The capital is the city of Nagano.
Nagano was formerly known as the province of Shinano.

© More in the WIKIPEDIA !

Lake Suwa, Suwako 諏訪湖
It ranks 24th in Japan in surface area.

Temple Zenkoji
WKD : Temple Zenkoji Gokaicho 善光寺


Rokuben, Bento for a kabuki performance
ろくべん, 大鹿歌舞伎
Nagano、Oshika mura 大鹿村


growing area of daikon radish for takuan pickles.


Matsumoto Castle (松本城 ,Matsumoto-jō)
also known as Fukashi Castle, is a flatland castle and one of Japan's historic castles. Located in the city of Matsumoto, in Nagano Prefecture.
This castle is also called "Crow Castle" because of its black walls and spreading wings. It is an example of a flatland castle, not being built on a hilltop or amid rivers.
© More in the WIKIPEDIA !

Its moat is about 60 meters wide, just enough to protect the buildings from the bullets of guns, that had just been introduced to Japan.
The outside walls are painted with laquer to protect it from catching fire easily and craftsmen in many generations are doing the painting for three months every year, hanging from safety ropes high up on the castle walls.
During the peaceful Edo period, a "Tower to watch the moonshine" tsukimi yagura 月見櫓 was also build. It has a beautiful red railing painted in red laquer to protect it from the elements.
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Kaida kogen (Kaida koogen 開田高原)
Kaida Highlands

at the foot of Mount Ontake 御岳
They grow a lot of buckwheat and when cut, hang it on the fields in a special manner that looks like a person standing up (sobadate 蕎麦立て. そば立て)
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Once the army of the enemy was fooled by the vision and thought hundreds of soldiers were waiting for them ... and retreated without a fight.


sunki-zuke, sunkizuke スンキ漬 / スンキ漬け fermented red turnip stems and leaves
akakabu no kuki. (zunki, tsunki)
from Kiso, South-West Nagano
The name comes from "sour stems" suppai kuki ... sunki.
Since there was no salt in the old days, the fermentation of vegetables to keep for winter was introduced with the juice of wild grapes (yamabudoo).  Each housewife had her own taste, keeping about 8 bunches of the turnips to put them in the bucket for the next year to ferment into lactobacteria Milchsaurebakterien. The fermentation provided the vitamies for winter.
Before pickling, the small bit of turnip with the leaves is blanched in hot water for about 8 seconds to kill the bacteria. When fermenting over night, it needs a special temperature provided by the cold wind of the area in winter.
Grandmothers make as much as they can do themselves, from growing the turnips to harvesting and pickling. They give away much to their children and grandchildren, but there are fewer families now to make them.
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These pickles are put over a dish of freshly made buckwheat noodles
sunki toojisoba スンキとうじ蕎麦
or fried with tofu. Even sunki on pizza is now tried by the local farmwifes, who have founded a group to "Study the use of sunki".
The red turnips are put in the ground right in the fields, covered with earth and dug out in small portions to be eaten in winter by the farmers. They also pickle them now with salt as normal tsukemono, when the turnips take on the red-purple color from the outside.


In the Kaida area the old type of the real KISO UMA 木曾馬, horses from the Kiso area, are now kept again and villagers are trying to increase their number.

Farmers used to live with the horses under one roof and feed them dry grass in the wintertime. The area now still has more than 1000 stone markers to pray for the safety of the horses to Bato Kannon (Batoo Kannon 馬頭観音), Kannon in an incarnation with horse heads above her head.
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Nagano regional dishes 長野郷土料理

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basashi 馬刺し raw horse meat
Horse meat, baniku (ばにく/ 馬肉) basashi, sakuranabe
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gohei mochi, goheimochi 五平餅 grilled rice dumplings
Made from rice flour. Grilled with a sauce of miso and walnuts (kurumi).
Also made in Eastern Gifu.
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Gohei mochi offering for
. Yamanokami in Toyama 富山県 .

Gohei mochi offering for
Yama no Kami 山の神 Deity of the Mountains in Gifu
. Sake 酒 rice wine for regional rituals .

. Guhin mochi 狗賓餅 rice cakes for the Guhin Tengu Yokai .
Guhin mochi were later called Gohei mochi 五平餅.

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koi ryoori 鯉料理 carp dishes
koi koku, koi-koku 鯉こく carp dish
carp is cut in rings and pickled in Shinshu miso paste. Then simmered for a long time in miso paste. A kind of carp soup.
The town of Saku is famous for carp cultivation, more than 300 years, with clear water ponds. The water in the Shinshu area is quite cold and carp are strong.
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koi no arai 鯉のあらい carp innards
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kurumi ohagi, kurumi o-hagi くるみおはぎ
dumplings with walnut paste
A sauce is made from fried walnuts in soysauce and sugar.
The town of Tomi 東御市 is known for its production of walnuts.
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Walnuts have been introduced to the area from America. Before that, there were two sorts of wild Japanese varieties with much smaller, harder nuts.
Kurumi 胡桃Walnut, KIGO



inekoki-na 稲核菜
Leaves of the trunip in the Inekoki area
Rübenblätter aus der Region Inekoki.



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



mannen-zushi 万年ずし "10000 Sushi"
From the area of Ootaki Village
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nira senbei ニラせんべい crackers with Chinese leek
Nira can be used fresh from spring to autumn. All families prepare this kind, which is rather an omelette flavored with soy sauce and sugar.
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Nozawana-zuke 野沢菜漬 nozawanazuke
pickled green leafy vegetable
Vegetable from Nozawa hot spring, Nagano.



oshibori udon おしぼりうどん "udon noodles in wrought-out sauce"
from Hanishina-gun 埴科郡坂城町
made with a rather pungent radish, "rat radish" nezumi daikon ねずみ大根, which is grated and the juice mixed with Shinshu Miso paste. The noodles are dipped in the sauce.
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oyaki, o-yaki おやき , お焼き, 御焼(き)
grilled dumplings with vegetables

eaten everywhere in Nagano, especially during the O-Bon ancestor festival.
Their place of origin is said to be the Azumino area 安曇野(あづみの).
Known since the Muromachi period, sometimes seen as a rural kind of simple manjuu.
Mountain vegetables (sansai) and seasonal vegetables are fried with soy sauce and miso paste. Sweet bean paste is also added. The mixture is wrapped in dough and can be grilled or steamed for eating. Best when roasted on an iron pan at the irori open hearth in the farmhouse.
The dough is usually made with wheat flour, but sometimes buckwheat flour or even millet flour and sometimes rice flour is used.
It keeps the hunger off for a long time and is eaten as oyatsu in the afternoon or a snack in the evening. They can also be eaten cold.
Other fillings are apple, potatoes with maize corn, cheese with pumpkin or adzuki beans only.
Hijiki (braune Meeralgen), kinpira, mixed vegetables or pumpkin and eggplants only.
Dried radish (kiriboshi daikon), nozawana leafy vegetables, shimeji mushrooms and vegetables,
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also
joomon o-yaki 縄文おやき  from Ogawa Village 小川村
They are good for your health, they contain a big bowl of healthy vegetables and are low in calories.
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In the areas with heavy snow in winter, there is no wheat harvest and rice flour is used. These dumplings are called anbo あんぼ.
mit Gemüse gefüllte Reisküchlein
(konchin is a type of o-yaki in Tosa).

o-yaki is an old word from the imperial court kitchen (女房詞(にょうぼうことば), meaning yakimochi.
In Yamanashi prefecture the snack of a farmhouse is made as a yakidango 焼き団子, grilled ball, but also called o-yaki.
They can be grilled by putting them into the ashes of the open hearth fire and are eaten hot with sugar and some soy sauce.


© More in the WIKIPEDIA !


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roomen ローメン noodle dish
(almost like ramen)
with tomatoes and other fried vegetables and Chinese soba noodles.
Often mutton or lamb meat is added.
from the Ina region 長野県伊那地方
. . . CLICK here for Photos !


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sasadango 笹団子 (ささだんご) dumplings on sasa leaves


sasa sushi, sasa-zushi 笹寿司 Sushi served on sasa leaves
wrapped in sasa leaves. A kind of oshizushi.
Sasa japonica. bamboo grass
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.
. . . CLICK here for Photos !

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.
© More in the WIKIPEDIA !

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sekihan 赤飯 "red rice"
cooked with sweet beans amanatto and the sweet juice of the beans
roter Reis mit suessen Feuerbohnen
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sekihan manjuu, sekihan manju 赤飯饅頭 manju with red rice inside
from Iida town, 飯田市
. . . CLICK here for Photos !


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Shinshuu miso 信州味噌 miso paste
Shinshuu-miso, Miso aus der Gegend Shinshuu, Nagano
Eine weiße Miso mit bis zu 18 Prozent Salzgehalt. Sie braucht nur drei bis vier Monate zur Fermentierung. Sie hat einen leicht säuerlichen, sehr aromatischen Geschmack.


Shinshuu saamon 信州サーモン "salmon from Shinshu"
This is a cross-breed of rainbow trout and brown trout. It is a sweetwater lake trout fish.
Its taste is superb and very good for sushi and sashimi.
Its meat is finer than rainbow trout, but invitingly red.
The fish does not lay eggs and thus keeps all its energy for good taste. It is hoped to revive the local food industry with this fish.
From 長野県水産試験場
Nagano Prefectural fisheries experimental station.
. . . CLICK here for fish Photos !


Shinshuu soba 信州蕎麦, soba buckwheat noodles
from Shinshu, Nagano
Buckwheat grows well in the cold mountains of Nagano. Best in Togakushi and Norikura 戸隠、乗鞍.


乗鞍のかなた春星かぎりなし
. Norikura no kanata haruboshi kagirinashi .

Maeda Fura 前田普羅

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shio 塩 SALT

shioika, shio-ika 塩イカ salted squid
The squid is salted for 16 hours, then drained for 3 hours in clear water. It is prepared with vinegar into a su no mono dish. 酢の物
. . . CLICK here for Photos !
This way of eating is only found in Nagano prefecture.

Squid was transported along the old "salt road" 塩の道 shio no michi along Itoikawa to Nagano.
squid is also simmered, niika, ni-ika 煮イカ
cut in rings and eaten with soysauce as a kind of sashimi in Nagano.
CLICK for more photos
. . . CLICK here for Photos !




. shio no michi 塩の道 the salt roads of Japan .
- Shio no michi Chojiya 塩の道ちょうじや Salt Road Museum, Nagano





一里塚過ぎ日盛の塩の道  
ichirizuka sugi himori no shio no michi

past the milestone mound
the sun is high up in the sky
of the salt road


佐々木小夜 Sasaki Sayo

. ichirizuka 一里塚 milestone mound .

- Shio ... Salt  塩 and WASHOKU

Salzstrasse, Salzstraße

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soba with yamabokuchi やまぼくち (山火口)
Menrui ... all kinds of noodles 麺類


taguri, o-taguri おたぐり speciality of horse innards.


takenoko jiru 竹の子汁 miso soup with bamboo shoots
and tinned fish, saba can タケノコ汁」にサバ缶
The special thin bamboo is only harvested about two months in early summer. And one or two tins of saba fish are added.
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wakasagi 諏訪湖ワカサギ pond smelt
from Lake Suwako. They are best in early spring, when they come to lay eggs.
They are also fished in winter through holes in the ice.
Hypomesus transpacificus nipponensis
. . . CLICK here for Photos !



. WASHOKU
yamashio, yamajio 山塩 "salt from the mountains"

from Oshika mura in Nagano 大鹿村



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Worldwide use

Goheimochi
Diese traditionellen Reisküchlein sind in vielen Berggegenden in Nagano ein beliebter Snack am Nachmittag. Währnd der Edo-Zeit, als Reis in diesen Bergregionen noch etwas besonderes war, wurden sie nur zu Festlichkeiten zubereitet.
Kleine runde Klöße aus gekochtem und kleingestampftem Reis werden auf einen Spieß gesteckt oder für einen länglichen Kloß wird der gestampfte Reis einfach um einen Spieß aus Bambus oder Zedernholz gedrückt. Die längliche Form erinnert an einen Schlitten oder ein altes Goldstück (koban). Diese Reisklöße werden am Herdfeuer kurz angebraten.

Für die Sauce wird nach Familientradition eine Sojasauce mit Miso-Paste, Walnüssen und Sesam angerührt und über die Klöße gestrichen. In der Gegend von Kiso wird die Sojasauce mit kleingehackten grünen Perillablättern und Zucker zubereitet. Neuerdings wird sogar Erdnussbutter untergemischt, manchmal auch noch Eier, Honig oder Bienenlarven.
Der Name leitet sich ab von einem Ritualgegenstand des Shintooismus, einem Szepter mit geweihten weißen gefalteten Papierstreifen (gohei 御幣), denn die Form ähnelt diesem Gohei-Stab.
Die Stadt Tomi in Nagano ist eine der bekanntesten für den Anbau von Walnüssen in Japan.

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Things found on the way



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HAIKU


曲げておる婆の背中や スンキ付け
magete oru baba no senaka ya sunkizuke

the bend back
of the old farmers wife -
pickled sunki


Gabi Greve, December 2008

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Related words

Menrui ... all kinds of noodles 麺類


***** WASHOKU : Regional Japanese Dishes

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