daizuko - soybean flour

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daizuko 大豆粉 soybean flour, soy flour

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The beans can be processed in a variety of ways. Common forms of soy (or soya) include soy meal, soy flour, soy milk, tofu, textured vegetable protein (TVP, which is made into a wide variety of vegetarian foods, some of them intended to imitate meat), tempeh, soy lecithin and soybean oil.
Soybeans are also the primary ingredient involved in the production of soy sauce (shoyu).

Soy flour refers to soybeans ground finely enough to pass through a 100-mesh or smaller screen where special care was taken during desolventizing (not toasted) to minimize denaturation of the protein to retain a high protein dispersibility index, for uses such as food extrusion of textured vegetable protein. It is the starting material for production of soy concentrate and soy protein isolate.

Soy flour is made by roasting the soybean, removing the coat, and grinding into a flour. Soy flour is manufactured with different fat levels.

Defatted soy flour is obtained from solvent extracted flakes, and contains less than 1% oil.
"Natural or full-fat soy flour is made from unextracted, dehulled beans, and contains about 18% to 20% oil." Its high oil content requires the use of a specialized Alpine Fine Impact Mill to grind rather than the usual hammer mill. Full-fat soy flour has a lower protein concentration then defatted flour.
Low-fat soy flour is made by adding some oil back into defatted soy flour. Fat levels range from 4.5% to 9%.
Soy lecithin can be added (up to 15%) to soy flour to make lecithinated soy flour. It increases dispersibility and gives it emulsifying properties.
Soy flour has 50% protein and 5% fiber. It has higher levels of protein, thiamine, riboflavin, phosphorus, calcium, and iron than wheat flour. It does not contain gluten. As a result, yeast-raised breads made with soy flour are dense in texture. Among many uses, soy flour thickens sauces, prevents staling in baked food, and reduces oil absorption during frying. Baking food with soy flour gives it tenderness, moistness, a rich color, and a fine texture.
Soy grits are similar to soy flour except the soybeans have been toasted and cracked into coarse pieces.
Kinako is a soy flour used in Japanese cuisine.
©　More in the WIKIPEDIA !



daizu udon　大豆うどん Udon noodles with soybean flour


. WKD : daizu 小豆 soy beans .

. kinako　黄な粉 "yellow flour" from roasted soy beans .

The latest fad is now flour from soybeans for noodles and baking.

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source :　www.dietdiet.info

daizu men　大豆麺　soybean noodles
noodles made from percent soybean flour. They have less sugar than normal Chinese noodles, less calories and more fibers, so they are good for your diet.


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Otsuka Pharmaceutical Co. - SoyCarat snacks
source :　www.otsuka.co.jp


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Kuriyama snacks with soybean flour

Kuriyama Beika Co. 栗山米菓 in Niigata
source :　kuriyamaoffice.html


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scones from soybean flour, prepared in a home bakery

Sugar is reduced by about 60 percent, but the isoflavones are available.

Panasonic Corp.
source : panasonic.jp/bakery


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More products with daizuko flour
. . . CLICK here for Photos !




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Related words

***** . WKD : daizu 小豆 soy beans .


. WASHOKU - GENERAL INFORMATION .

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. join ! WASHOKU - facebook group .


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Takana mustard greens

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Mustard greens, Senfkraut (takana)

***** Location: Japan
***** Season: Summer
***** Category: Plant

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Explanation

takana 高菜 mustard greens, Senfkraut
Leaf mustard, Indian mustard, Rai, Brown mustard, wild mustard
Brassica juncea var. integlifolia




quote
Young tender leaves of mustard greens are used in salads or mixed with other salad greens. Older leaves with stems may be eaten fresh, canned or frozen, for potherbs, and to a limited extent in salads. Mustard greens are often cooked with ham or salt pork, and may be used in soups and stews. Although widely and extensively grown as a vegetable, it is being grown more for its seeds which yield an essential oil and condiment. Easier to grow than Black Mustard (B. nigra), it has nearly replaced it in brown mustard preparations since 1945.

Mustard Oil is one of the major edible oils in India, the fixed oil content of rai varying between 28.6% and 45.7%. Oil is also used for hair oil, lubricants and, in Russia, as a substitute for olive oil. Adding 1.1–2.2% mustard oil to fresh apple cider retards fermentation.
Seed residue is used as cattle feed and in fertilizers.

Folk Medicine
Reported to be anodyne, apertif, diuretic, emetic, rubefacient, and stimulant, Indian Mustard is a folk remedy for arthritis, footache, lumbago, and rheumatism (Duke and Wain 1981).
Seed used for tumors in China.
Root used as a galactagogue in Africa. Sun-dried leaf and flower are smoked in Tanganyika to "get in touch with the spirits."
Ingestion may impart a body odor repellent to mosquitoes (Burkill, 1966). Believed to be aperient and tonic, the volatile oil is used as a counterirritant and stimulant.
In Java the plant is used as an antisyphilitic emmenagogue. Leaves applied to the forehead are said to relieve headache (Burkill, 1966).
In Korea, the seeds are used for abscesses, colds, lumbago, rheumatism, and stomach disorders. Chinese eat the leaves in soups for bladder, inflammation or hemorrhage. Mustard oil is used for skin eruptions and ulcers (Perry, 1980).
source : www.hort.purdue.edu

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Kagawa

. hyakka 万葉（ひゃっか）"onethousand leaves".

This is a special green leaf vegetable of Kagawa prefecture,the naming is of Western Sanuki. It is quite bitter and needs to be soaked in water over night to get rid of the bitterness (akunuku). It can then be prepared like hakusai or komatsuna leaves.
In Takamatsu, it is called "manba". takana, oona 高菜 (大からし菜)
ひゃっかのドレッシングあえ hyakka no doresshingu ae
dressing with mustard green


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Fukuoka



. takana raisu 高菜ライス fried rice with takana .


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Mie

. nuberizushi, nuberi sushi めばり寿司
sushi with takana leafy vegetable .
a form of takanazushi. 高菜 takana leaves are marinated in nibaizu or sanbaizu vinegar and then the warm leaf wrapped around sushi rice.

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Nara

. 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.

. takanazushi, takana sushi 高菜ずし sushi from takana leaves .
Wakayama


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Worldwide use

Punjab, India

kigo for winter

female fingers
washing mustard greens
in hot water

Charan Gill

. INDIA SAIJIKI ..... (WKD - INDIA) .




quote
Beautiful mustard green (“Sarson”) fields
adorn the Indian state of Punjab (my homeland!). During the Sarson season, Punjabis will eat a puree of mustard greens and spinach literally every day for lunch.
These greens have a deliciously addictive bitter taste that is insanely good for you.
This particular recipe is inspired by my love of Chinese stir-fried greens with garlic :
• Sauteed mustard greens in garlic, spiced with fennel, cumin and coriander seeds
source : kasaindian.com


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Things found on the way


In parts of Northern Russia they are planted in summer to fight the weeds in the fields.

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HAIKU and SENRYU

亡き父の耳たぶ揺るる高菜畑　
naki chichi no mimitabu yururu takanabata

the earlobe
of my dead father shakes -
field of mustard greens

Ikegami 池上樵人

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火山灰洗ひ流して高菜漬く
kazanbai arai-nagashite takana tsuku

I wash off
all the volcanic ash -
pickling mustard leaves

Yoshino Michiko 吉野みち子



Takanazuke 高菜漬 pickled mustard greens are a well-liked side-dish in Western Japan.
Many housewifes still do their own mix.


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***** . Nanohana 菜の花 rape seed flowers
Sometimes called mustard flowers.
Rapeseed (Brassica napus)

***** . Mustard plant (karashina 芥菜).
and more about MUSTARD !


. VEGETABLE SAIJIKI .

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Kanpyoo dried gourd stripes

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dried gourd stripes (kanpyoo)

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

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Explanation

kanpyoo, kampyoo 干瓢
getrocknete Kürbisstreifen

The fruit of the "evening face" yuugao
yuugao 夕顔 (ゆうがお) bottle gourd (plant)

The plant contains large amounts of iron, phosphorous and calcium.

. Morning Glory (asagao).


Torii Tadateru brought them to Shimotsuki province in the Edo period.
From Tochigi along the Tokaido to Minokuchi.



The stripes are about 5 cm wide and 2 mm thick before drying in wind and sunshine, on a rainy day under plastic roofs. Hung up in the morning, they are done by evening.

They are cut off the large fruit with a special cutting device.

The local farm wives take the inner parts with the seed (nakago) and prepare simple dishes after cutting them to pieces and peeling off the seeds. Mixed with other vegetables, or with an ankake sauce or simply in miso soup are they a delicioud addition to the dinner table in the season.


In Minokuchi, a secial dish is prepared at O-Bon for the ancestors.
Kanpyo and green peppers (ao toogarashi) are boiled together and put as an offering on the family altar, with a prayer for a good harvest in the coming year.


. Dried food (kanbutsu) .





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KIGO for late summer

. kanpyoo muku 干瓢剥く (かんぴょうむく )
cutting small stripes of calabash .

(Lagenaria siceraria var. hispida). kampyo
... kanpyoo hagu 干瓢はぐ（かんぴょうはぐ）


kanpyoo hosu 干瓢干す（かんぴょうほす）
drying the calabash stripes

shin kanpyoo 新干瓢（しんかんぴょう）new calabash stripes
The calabash is cut in long stripes with a maschine or by hand and then dried, best in the sunshine. New stripes are offered to the ancestors for the obon festival.


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Worldwide use


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Things found on the way


famous woodblock print by Hiroshige
about the kanpyoo perparations in Minaguchi,
along the Tokaido.
歌川広重「水口名物干瓢」 (Minakuchi)

The 53 stations of the Tokaido
Minaguchi is located in the modern city of Kooka (Koka) in Shiga Prefecture, Japan.

This postal station was developed as early as the Muromachi period, as its location was convenient for travelers going to the Grand Ise Shrine and the Ise Bay. On the eastern border of Minaguchi-juku, the road split into three paths.
On the western border, the post station also served as a castle town for Minakuchi Castle and was an important travel route.





Since this illustration by Hiroshige was published, the Kanpyo from Minaguchi became famous all over Japan.

. Tokaido 50. Minaguchi-juku (Kōka) .




source :　web_ukiyoe

水口 Old Photo from 1910

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HAIKU and SENRYU


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Related words

***** - Summer Vegetables -

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Okaeri Yasai

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Recycled vegetables (Okaeri Yasai)

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

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Explanation




okaeri yasai おかえりやさい
"Welcome home, vegetables!"


A recycling project from the city of Nagoya, started in 2008.

Food leftovers from supermarkets in the city are collected and made to compost at Bio Plaza Nagoya.
The compost is used on fields of group members to produce vegetables.
Chives, bean sprouts, onions and many more are grown in this way.

Local schools also get the vegetables for their school lunch and as education material for the children.


Okaeri nasai　お帰りなさい

this is the normal greeting for a person coming back home.

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. Reference : おかえりやさい


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Worldwide use


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Things found on the way


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HAIKU and SENRYU


okaeri yasai -
see you again
on the dinner table

Gabi Greve


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Related words

***** WASHOKU :
YASAI . Vegetable SAIJIKI

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Renkon (lotus root)

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Lotus root (renkon)

***** Location: Japan
***** Season: Various LOTUS, see below
***** Category: Plant, Humanity


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Explanation





renkon 蓮根 lotus root
kigo for all winter

It is not really the root, but but an underground stem with many holes.
There are alwasy one small hole in the middle, two smaller ones on the top side and all around the middle one are seven other ones, altogether nine holes around the middle. Air is funneled through these holes to the plant.


It is an auspicious food,since you can see through the holes of the root "into the future", saki ga mitooseru　先が見通せる, which is lucky. Therefore lotus dishes are always prepared for auspicious situations, festivals and the New Year food.





renkon no hasami-age れんこんのはさみ揚げ
Renkon no Hasami Age
Lotoswurzel mit Hackfleischfüllung


Lotus, Lotos (hasu) ... all KIGO
and all about the symbolism of the lotus blossoms.
The flowers of lotus play an important role in Buddhist philosophy.


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Renkon is well loved and prepared as a speciality in some prefectures.


. Kaga renkon 加賀レンコン/ 加賀れんこん
Lotos roots from Kaga, Ishikawa 　



The story of the ailing daimyo of Kumamoto, Hosokawa Tadatoshi,
細川 忠利 and how he got well with
. karashi renkon 辛子れんこん lotus roots with mustard 　
and
karashi renkon chippusu 辛子れんこんチップス
Karashi Renkon Chips
from Kumamoto




. renkon katsudon れんこんカツ丼
cotelette with lotus root on rice 　
from Gifu




. renkon no ni-ae れんこんの煮和え
simmered lotus root salad 　
from Aichi



. renkon no su no mono と\れんこんの酢の物
lotus root pickled in vinegar 　
from Iwakuni, Yamaguchi



. Urajima renkon 連島レンコン
lotus roots from Urajima town 　
renkon shooshuu レンコン焼酎 schnaps
from Okayama


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hasumeshi 蓮飯 lotus with rice

hasu no meshi 蓮の飯 (はすのめし)
hasumeshi 荷飯（はすめし）
hasuha no meshi 荷葉の飯（はすはのめし）rice on a lotus leaf
observance kigo for early autumn

Served at the O-Bon ancestor festival.
. Bon Festival, O-Bon, Obon お盆 .




Hiroshige, Eating Lotus at Shitaya Hirokoji, Ueno
江戸高名会亭尽　下谷広小路

In the background is the pond Shinobazu no Ike in Ueno, famous for its lotus and the island with a shrine of Benten. Parties for "lotus blossom viewing " (hasu no hanami 蓮の花見) were quite popular.

A party of writers of comic verse (kyooku 狂句) in 17 syllables is having a party after the poetry meeting.

One of the dishes is Lotus with Rice 蓮飯 hasumeshi,
prepared with lotus seeds and leaves and salted rice.



There is also hasu no ha meshi, kayoohan (荷葉飯 はすのはめし）,
rice with lotus leaves, with the rice wrapped in a lotus leaf.
The rice is cooked with this wrapper.

Other recipes prefer to boil the lotus seeds and leaves and use the broth to cook the rice.

. Reference : 荷葉飯



. Benten, Benzaiten 弁天　弁財天 　


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Worldwide use

Lotoswurzeln.

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Things found on the way




hasu no mi　蓮の実 fruit of the Indian lotus
Nelumbo nucifera

It is used as medicine against sleeplessness and also helps with diarrhoe.
It can be served in soup or as a sweed desert.


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HAIKU and SENRYU


塩魚の塩こぼれけり蓮の飯
shiozakana no shio koborekeri hasu no meshi

the salt of this
salted fish spills over . . .
rice with lotus

Kaya Shirao 加舎白雄 (1738-1791)


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Related words


***** WASHOKU :
YASAI . Vegetable SAIJIKI


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Suizenji Nori

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Suizenji nori (Suizenji nori)

***** Location: Japan
***** Season: All Summer
***** Category: Plant

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Explanation

Suizenji-nori 水前寺のり / 水前寺海苔
an edible blue-green alga (cyanobacterium)
suizenji 水前寺（すいぜんじ）
shikon nori 紫金苔（しこんのり）"purple golden nori"
jusen nori 寿泉苔 "nori from the well of long life"
akizuki nori 秋月苔（あきづきのり） "autumn moon nori"

Aphanothece sacrum
Aphanothece sacrum (Suringar) Okada
スイゼンジノリ / ずいぜんじのり


a kind of blue algae that grows in fresh water 水生藍藻
It is now a natural treasure 天然記念物指定.


Along the upper regions of the river Koganegawa, along about 500 meters, water is divided into small shallow rivulets, where the alga grow on especially planted grass. They need a lot of mineral in the water and a temperature of about 18 - 20 degrees centigrade.
Most of it floats in the water as small black pieces, until it catches some grass to grow larger. It is rather wobbely and jelly-like when harvested.

It was allowed to be harvested by the lord of Akatsuki Domain, who gave a written report to a family in Asakura, which still harvests and produces it in the traditional way by hand. So it has a tradition of more than 250 years.


About one kilo of the mashed laver is spread on earthen tiles, about 1 cm thick, and let dry naturally. After that the rather flat pieces are now put on wooden planks, smothered with a bit of water into perfect shape (about A4 sixe plates) and let dry again.




Before eating, it can be put into water to gain back its thickness.

Put in soup or as tsukudani, it is a welcome source of minerals.



Suizenji Nori Salad with sanbaizu vinegar or Tosa Vinegar.


九州の一部（熊本／福岡）
熊本市の上江津湖

dating back to the Hosokawa lord of old domain of Bingo 肥後細川藩
http://suizenjinori.com/



100 grams of dried nori contain
21,8 g protein
1200 mg calcium
68,8 mg iron
1,39 mg vitamin B1
1m38 mg vitamin B2


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Photo from Kisendo 喜泉堂


Fukuoka prefecture, Koganegawa, Asakura town
福岡県の黄金川（こがねがわ）
福岡県朝倉
River Koganegawa belonged to the former domain of Akitsuki han 秋月藩.

The nori have been found near the temple Suizen-Ji 水前寺 at lake Ezuko 江津湖.
These sweet-water nori are the first plants to bring oxygen to the earth in early times.

They are black when swimming in the water and contain two color components
青色のフィコシアニン green phycocyanin
赤色のフィコエリスリン red phycoerythrin
http://www.kisendou.com/

Products
http://www.kisendou.com/order.html


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Worldwide use


Blaualge

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Things found on the way


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HAIKU and SENRYU






吸物はまづ出来されし水前寺　
suimono wa mazu dekasareshi Suizenji

the soup
was served first -
temple Suizenji

Matsuo Basho
On his trip to Higo Kumamoto, where he was eager to savor the nori, which were already famous in his days.
Soup is usually served at the end of a meal, or sometimes eaten during a banquet. Basho found it amazing to get the soup first when he wrote his haiku about it.


More hokku about food by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


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Related words


***** egonori 恵古苔 (えごのり) egonori laver
egoten えごてん jelly made from egonori
ego konnyaku えごこんにゃく konnyaku made from egonori
okiuto おきうと "okiuto weed"
Campylaephora

It grows in Hakata bay and is a local souvenier. It has been collected by woman divers (ama) of the Genkai Sea for more than 200 years. Local people eat it with soy sauce for breakfast.
It is low in calories and became a popular diet food in recent years.

. . . CLICK here for Photos !


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***** . Seaweed (kaisoo) Japan Including laver (nori), 　


***** WASHOKU :
YASAI . Vegetable SAIJIKI


WASHOKU : INGREDIENTS

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Mitsu-imo sweet potato

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Honey Sweet Potato (mistu-imo)

***** Location: Japan
***** Season: Mid-Autumn
***** Category: Plant

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Explanation

mitsuimo, mitsu imo 蜜芋 "honey sweet potato"



This is a new, or rather old, type of the satsuma sweet potatoes.

It has been grown in Tanegashima for many years, trying to breed it back to the origins of this kind of potato.
It is rather round, not long as the satsuma potato. And its color when boiled is pure gold, just so delicious !



When you roast it in the oven, the sweet juices, like honey, squeeze out of the peel.




Tanegashima Annoo Imo 種子島あんのう芋 / 安納芋
shizen no suiito poteto 天然のスイートポテト

Tanegashima is one of the oldest growing areas of this potato. Its sugar content is about two times more than that of normal satsuma potatoes. So it is a natural "sweet desert".

You can eat it just like that, baked in the microwave or in the oven.

It is also used for other sweets, like pound cake or cookies.


夢のまた夢
http://www.mitsuimo.com/
http://www.mukashi-mitsuimo.jp


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Worldwide use


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Things found on the way


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HAIKU and SENRYU


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Related words

***** . satsumaimo 甘藷 さつまいも sweet potato 　


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Somurie ... Sommelier

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Wine steward (somurie)

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

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Explanation

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

. . . CLICK here for Photos !


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

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


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


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

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

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

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


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


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


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

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

. . . CLICK here for Tamura Photos !



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



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



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



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



. WASHOKU
Miso sommelier Toyoko Miyoko 　 　



raamen somurie ラーメンソムリエ
sommelier for ramen soup
. . . CLICK here for Photos !




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



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


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


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


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



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furuutsu somurie フルーツソムリエ fruits sommelier


and melon adviser　メロンアドバイサー


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



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

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

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




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

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



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Worldwide use


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Things found on the way




The Cow Sommelier
牛ソムリエ
source : jun1.blog



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






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


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



. 達磨正宗
Daruma Masamune Sake 　



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HAIKU and SENRYU




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

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

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


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Christmas dinner ...
the sommelier brings
the wrong bottle

Gabi Greve, Christmas 2009



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Related words

***** WASHOKU :
YASAI . Vegetable SAIJIKI


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Dentoo yasai traditional vegetables

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Dentoo yasai 伝統野菜 Traditional Vegetables
Dento Yasai, heritage vegetables
heirloom vegetables
Traditionelle Gemüsesorten




They have been grown in Japan for a long time and have taken on a special taste of the earth of each region. They were the source of inspiration for the regional cuisine.


Edo Yasai, Edo dentoo yasai 江戸伝統野菜
Traditional vegetables of Edo


Higo yasai 肥後野菜 vegetables from Higo Kyushu


Kaga yasai 加賀野菜 Vegetables from Ishikawa prefecture Kanazawa (former Kaga)


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


Naniwa yasai なにわ野菜
local vegetables from Naniwa (Osaka area)
浪花野菜


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Aichi prefecture traditional vegetables
愛知の伝統野菜
http://www.pref.aichi.jp/engei/dentoyasai/list/index.html
Traditional Vegetables from Aichi prefecture
backup




Mino Traditional Vegetables : Red Hot Pepper
飛騨美濃伝統野菜・中津川市下野産の唐辛子


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Okayama no dentoo yasai 岡山の伝統野菜

おたふくシュンギク O-Tafuku spring chrysanthemum
. . . CLICK here for Photos !

黒西瓜
衣川茄子
足守牛蒡
宇戸川牛蒡
日指牛蒡
雄町芹
備前黒皮南瓜
鶴海茄子
万善かぶら
土居分小菜
茂平瓜
黍

http://portal.oy-ja.or.jp/dentou/dentou.htm


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Sendai dentoo yasai 仙台伝統野菜
Miyagi prefecture

. . . CLICK here for Photos !

amarume negi 仙台余目ネギ twisted leek
bashoosai 仙台芭蕉菜 "Basho bananaleaf" (Brassica rapa)
. . . . .the leaf looks like a banana leaf
hakusai 仙台白菜 cabbage
karatori imo からとり芋 karatori yam
magari negi 仙台曲がりねぎ twisted leek
naganasu long eggplant 仙台長なす
yukina 仙台ゆきな / 仙台雪菜 "snow leaf" leafy vegetable



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Yamato yasai 大和伝統野菜 from Nara



. . . CLICK here for Photos !


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Worldwide use

Heritage Vegetables


Traditional Chinese vegetables


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Things found on the way


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HAIKU and SENRYU



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Related words

***** WASHOKU :
YASAI . Vegetable SAIJIKI


. WASHOKU
New Types of Vegetables (shin yasai)

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Shin yasai new vegetables

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New Types of Vegetables (shin yasai)


shin yasai, shinyasai 新野菜 "new vegetables"

New crossbreeds of vegetables for the modern consumer. Some are bred with the need to haravest the item during the whole year.
Some are bred for their colorful exterior or a special form, others for more vitamin contents or other nutritional properties.

The list also comprizes vegetables that have been introduced to Japan after 1950.

Many new vegetables also come from China, where they have a long tradition, and are used for Chinese food in Japan.



daikon samitto 大根サミット
Radish Summit - Daikon Sumit
In 2005, members of Nagai Town and Utsunomiya University started to work together to introduce new vegetables (shin yasai 新野菜 ). One of them is the chives for mountain ascetics, see below.
http://www.pref.nagano.jp/xtihou/jousyou/daikon/index2.htm


Some of these vegetables are also KIGO.
Please check HERE

WASHOKU :
YASAI . Vegetable SAIJIKI


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New Vegetables 新野菜 ABC


aachishooku アーチチョーク artichoke
Cynara scolymus
Artischocke


aisupuranto, aisu puranto アイスプラント "ice plant" sea fig, chrystal leaf
also called
barafu バラフ Barafu.
Saga prefecture



asukko あすっこ Asukko
"vitamin leaf" and broccoli crossbreed ビタミン菜とブロッコリー . Grown in Shimane.
. . . CLICK here for Photos !




biitsu ビーツ beets, kind of red turnips
... enkasai 火焔菜(かえんさい)
Beta vulgaris
winter vegetable
Rübe, Rande


burokkori ブロッコリー broccoli
Brassica oleracea
Cauliflower and Broccoli and some cross breeds.



chikorii チコリー chicory
kikunigana 菊苦菜 きくにがな "bitter chrysanthemum leaf"
Cichorium intybus
Chicoree. Chicorée oder Schikoree
... torebisu トレビス Italian chicory
kigo for early spring


endaiibu エンダイブ endive
Cichorium endivia. Used for European cuisine. Originated in Ancient Egypt.
Endivie.


esharotto エシャロット echalote, a kind of onion.
Allium cepa.
Mostly used for French cuisine.
. . . CLICK here for Photos !
Schalotte



guriin haato, guriinhaato グリーンハート "green heart"
a kind of tomato. More sour than red tomatoes, with tough flesh.
Rich in vitamin A, B and C.


. WASHOKU
gyoojana 行者菜 Gyojana,
"green chives for mountain ascetics" 　





hanakkori はなっこりー Hanakkori
Chenese leafy vegetable and broccoli crossbreed
サイシン(中国野菜)とブロッコリー
. . . CLICK here for Photos !


howaito serori ホワイトセロリ white cellory
with a less strong tast than real cellory. Has more vitamines than cellory and can be boiled to a soft fiber mash.
. . . CLICK here for Photos !
weisser Sellerie



kairan カイラン野菜 / 介藍 Chinese leafy vegetable
In English, it is called "Chinese kale" チャイニーズケール.
A kind of cabbage or broccoli.
. . . CLICK here for Photos !



kinsai キンサイ Chinese leafy vegetable
Related to the Japanese parseley (seri せり / 芹), dropwort.
. . . CLICK here for Photos !


koosai コウサイ coriander
... shanzai 香菜(シャンツァイ)


koosaitai コウサイタイ Chinese vegetable
related to the Chinese aburana "fat leaves" vegetables
... honshaitai ホンツァイタイ【紅菜薹】
Grown in China since the Tang period. It is quite soft and contains few fibers. It is rather sweet and has an individual fragrance. Eaten as salad, or blanched or in fried vegetable dishes.
. . . CLICK here for Photos !



kuushinsai 空心菜 "empty center vegetable"
a kind of Chinese vegetable like yoosai ヨウサイ(蕹菜) Ipomoea aquatica
The inside of the stem is empty, hence the name. It contains a lot of carotene.
. . . CLICK here for Photos !



maashu マーシュ kind of lettuce
Kind of ominaeshi Patrinia scabiosaefolia Fisch
The leaves have the form of a sheep. Therefore also called "lamb lettuce" ラムレタス.
. . . CLICK here for Photos !


makomotake, makomo take まこもたけ (真菰竹) kind of sugar cane
When eaten raw, it tasts like bamboo shoots. It is rich in fibers and prevents ageing, also low in calories, and good for your diet.
makomo まこも【真菰】 is a kind of wild rice, water oats, Zizania latifolia Turcz.
from Okinawa
. . . CLICK here for Photos !


moroheiya モロヘイヤ molokheiya, Jew's marrow
Corchorus Olitorius
. . . CLICK here for Photos !
Jute



neginira ねぎニラ / ネギニラ Neginira
crossbreed of negi leek and nira Chinese chives.
For Chinese dishes.
. . . CLICK here for Photos !



okahijiki, oka hijiki オカヒジキ (陸鹿尾菜) "land seaweed"
Salsola komarovii Iljin
green vegetable, resembling hijiki algae. Rich in minerals and vitamines and considered very healthy. The sticks are about 6 cm long.
Eaten steamed or blanched, with vinegar and mustard.
. . . CLICK here for Photos !



papurika, piiman ピーマン green sweet pepper bell pepper
Paprika
... anasutashia アナスタシア, "Anastasia", a kind of
fruit piman フルーツピーマン furuutsu piiman from Russia
It has more vitamin C than normal bell pepper.
. . . CLICK here for Photos !


puchiueeru プチヴェール "petit vail" type lettuce
crossbreed from kale and brussle sprouts (keeru to hakyabetsu ケールと芽キャベツ).
it contains a lot of sugar, almost like a fruit.
. . . CLICK here for Photos !



riiki リーキ leek
kind of European leek, seiyoo negi 西洋ネギ.
winter vegetable
. . . CLICK here for Photos !
Lauch, Porree


roketto sarada ロケットサラダ "rocket salad"
leafy vegetable. kind of rucola.
. . . CLICK here for Photos !


rukkora ルッコラ rucola
for salads and on pizza.
. . . CLICK here for Photos !




sarasare reddo さらさらレッド new type of red onion
tasts more pungent than a normal onion
from 栗山町, since 2006
. . . CLICK here for Photos !



saishin 菜心 / サイシン Chinese vegetable
A very healthy vegetable, meaning "the Heart of Vegetables"., Rich in carotene and vitamins B and C. Prevents obesity, and improves the immune system.
. . . CLICK here for Photos !



sunappu endoo スナップエンドウ snap pea
They can be eaten with the pea pot. Originally from America.
. . . CLICK here for Photos !
grüne Erbsen


sutikku seniyooru スティックセニョール "stick senior"
Chinese vegetable, between kairan broccoli and cabbage.
Rich in vitamin C and D and carotene.
. . . CLICK here for Photos !



tsubomina 蕾菜（つぼみな）"sprout vegetable"
It brings the spring to Hakata (Kyushu).
. . . CLICK here for Photos !


tsurumurasaki, tsuru murasaki つるむらさき【蔓紫】
Basella rubra.
"Indian spinach" インドのほうれん草
. . . CLICK here for Photos !
Malabar-Spinat. Basellgewächse
kigo for early autumn


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urui ウルイ Urui
also called
gibooshi ギボウシ（擬宝珠）
Hosta fortunei. A mountain vegetable (sansai)
In Yamagata, the stems are used as a vegetable for many dishes or eaten after blanching and some ponzu dressing added.
It is one of the first wild vegetables that comes out in early spring after the snow has thawed.
ginbo ギンボ is the Yamagata name for this plant.
. . . CLICK here for Photos !
The flower of hosta (gibooshi) is edible.
Edible blossoms, edible flowers (shokuyoo no hana)


kigo for early summer

gibooshi no hana 擬宝珠の花 (ぎぼうしのはな)
hosta flowers
..... giboshi ぎぼし, hana giboshi 花ぎぼし（はなぎぼし




. VEGETABLES IN SUMMER - SAIJIKI

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yaakon ヤーコン Yakon potato
Smallanthus sonchifolius
Has long been pruduced in the Andes mountains of South America. Grown in Japan since about 80 years ago, mostly in Hokkaido.
. . . CLICK here for Photos !



yama wasabi 山わさび white horseradish
Armoracia rusticana
Hokkaido





zukkiini ズッキーニ zucchini, courgette
Cucurbita pepo melopepo
Of the pumpkin family. Low calory vegetable for diet. With a lot of vitamen K, carotin and calium.


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Worldwide use


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Things found on the way


Knorr Cup Soup Shin Yasai no Potage series
Vegetable Soups from Knorr クノール
New Series
. . . CLICK here for Photos !


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. WASHOKU
Dentoo yasai 伝統野菜 Traditional Vegetables
Traditionelle Gemüsesorten　



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HAIKU and SENRYU


new vegetables -
the rusty knife
of my mother

Nakayama Ishino, 2002



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

***** WASHOKU :
YASAI . Vegetable SAIJIKI


. PLANTS - - - the Complete SAIJIKI . 　

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