Additions 2008

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Additions in 2008


ukiukidango, ukiuki dango うきうきだんご / ウキウキ団子
"dumplings swimming buyoantly"Kuji, Chiba

jamu ジャム jam
maamareedo マーマレード marmalade

omuraisu オムライス omelette with rice filling, omusoba オムソバ omelette with Chinese fried soba noodles

tokoroten 心太, 心天 (ところてん) gelidium jelly

yamanashi、yama-nashi 山梨 (やまなし) "mountain pear" Malus sieboldii

obansai おばんさい / お晩彩 small dishes from Kyoto

Yamato-ni 大和煮 simmering meat of wild animals and whale

Kujria bento くじら弁当 Whale meat bento from Tateyama/Chiba

odorigui 踊り食いeating "dancing"　small life icefish (shirauo)

Kyoto - famous dishes
including Kaiseki Ryori 懐石料理, kappoo ryoori 割烹料理 kappo food, kawadoko ryoori 川床料理, hamo 鱧 (はも) pike conger pike, pike eel and the Gion Festival, hon moroko 本諸子, imoboo 芋棒(いもぼう) , itokojiru いとこ汁, sabazushi 鯖寿司, sasamaki, sasa-maki, chimaki 笹巻き / ちまき; senmaizuke せんまい漬け / 千枚漬 pickled trunips; tochimochi, tochi-mochi 栃もち; yatsuhashi, nama yatsuhashi 生八ｯ橋

Tenzo 典座 the Zen Cook Tenzo kyokun by Dogen Eihei Zenji

funaryoori 船料理 (ふなりょうり) food served on board a ship or boat

tonsho mochi 屯所餅（とんしょもち）"garrison mochi" in memory of the Shinsengumi 新選組 in Kyoto

minazuki 水無月 (みなずき) Kyoto sweets for June

Sea bream (tai 鯛) sakuradai, ma-dai and many more

Gangu 郷土玩具 Folk Toys
manjuu kui ningyo 饅頭食い人形 doll eating a manju bun

うるしコーヒー urushi koohii, "laquer coffee" from the laquer tree fruit

Ubatama 鳥羽玉 /老玉 "Black Lily Seed"

JULY NEWSPAPER

Food and Games 野菜かるた Karuta games and other card games

Amanatto (amanattoo) 甘納豆 sugar-glazed beans and Hamanattoo 浜納豆

Fujisan 富士山 and food specialities

Ichigo bentoo いちご弁当 Lunchbox with uni and awabi, sea urchin eggs and abalone

Hoorensoo ほうれん草 / 菠薐草 spinach

Sweets from the KANTO region

haabu 　ハーブ herbs, Gewürzkräuter

Togarashi,toogarashi 唐辛子 red hot pepper Shichimi Togarashi and more

Western vegetables used in Japan

Robots for Sushi and Okonomiyaki FOOMA (International Food Machinery & Technology Exhibition)

Ningyooyaki, ningyoyaki 人形焼 figure waffles

Daruma Daikon だるま大根　a radish named Daruma

Chokoreeto チョコレート chocolate with many tasts

Oyatsu お八つ . o-cha-uke 御茶請け afternoon snack

moyashi 萌やし、糵, もやし bean sprouts Bohnensprossen
moyashi udo もやし独活（もやしうど）sprouts of spikenard

Kobiru, cobiru, kobilu （こびる） 小昼　 "small lunch", rural lunch
Takachiho, Miyazaki

. 葷酒山門（くんしゅさんもん）kunshu sanmon
Temple Gate, no garlic or liquor beyond this point!

Shookadoo Bentoo 松花堂弁当 Shokado Bento

karee raisu カレーライス curry rice Curryreis

Botamochi Jizo ぼた餅地蔵 Jizo Bosatsu, Botamochi rice cakes

Itoin Senbei, ito-in senbei いといんせんべい. 絲印煎餅 Senbei with a "stamp like a thread" . From Ise, Mie prefecture

gooya ゴーヤ bitter gourd Momordica charantia. Okinawa. karela in Hindi, India.

Cookies だるまクッキー
Daruma cookies sweets

satoimo, sato imo 里芋 taro roots Taro-Kartoffel

. . . . Zuiki matsuri ずいきまつり Taro and Vegetable Festival
and more about the Zen priest Muso Kokushi 夢窓国師 !

JUNE NEWSPAPER

Jagaimo 馬鈴薯 (じゃがいも) potato, potatoes
Kartoffeln

Red Beans, "small beans" , adzuki (azuki 小豆 )

udo 独活 (うど) udo Aralia cordata

Goheimochi 五平餅 and other food from Nagano

Dengaku 田楽 dance and food

Gyuuniku 牛肉 beef wagyuu, wagyu 和牛 Japanese beef

Momofuku Ando Instant Ramen Museum
(インスタントラーメン発明記念館)

Ika Daruma Ika Surume だるまいか / いかだるま Daruma Cuttlefish

Tosa Nikki, Tosa Diary by Kin no Tsurayuki ... and some manju sweets

Vegetables from SPRING ... List

Myoga Ginger (myooga) 茗荷 (みょうが). Zingi-Ingwer

Miyajima Ekiben 宮島駅弁 Miyajima Stationlunch Anagomeshi あなごめし

Miso みそ or 味噌 Miso paste and miso soup and miso culture

Shimonoseki 下関駅 。gansoo fukumeshi 元祖ふくめしthe original puffer fish with rice EKIBEN

hamo 鱧 (はも) pike conger pike, pike eel Muraenesox cinereus. dragontooth

Horegusuri ほれぐすり(惚れ薬, 惚薬) love potion Liebestrunk

Hanakae Matsuri 花換祭 / 花換祭り Flower-exchanging festival at shrine Kanesaki-gu, Fukui prefecture, and the sakura cherry blossom cookies 桜クッキー

Fu, Wheat gluten (fu 麩) and FU products

Soba ryoori そば料理 dishes with soba Buckwheat noodles

Wagashi Sweets from Kanazawa 金沢に和菓子

Salty Sweets (shioaji suiitsu 塩味スイーツ)
sweets with a flavor of salt, Süßigkeiten mit Salz

Hanabatake Bokujoo 花畑牧場 in Hokkaido nama kyarameru ”生キャラメル”fresh caramels, weiche Karamellen

Kaki 柿 Persimmon Persimone. Sharon fruit.

Uiroo 外郎 ( ういろう) jelly sweet Aichi and Odawara

hooba miso, Hoba Miso ほうばみそ miso paste served on a hoba leaf hooba 朴葉 ... Magnolia obovata

Ebisu sama 恵比寿様. Deity of the Fishermen

"Frost Shrine" 霜神社 Shimo Jinja, Shimomiya at Mount Aso, KyushuThe legend of Kihachi 鬼八

Konnyaku plant and food (Amorphophallus konjac) . Elephant jam

Mandala Food Arrangements (hoshamori, hooshamori 放射盛り)

Gotoochi Gurume ご当地グルメ Cheap local specialities
kankoo gurume 観光グルメ, tourism gourmet
bii kyuu gurume B級グルメ B-class gourmet food

mamushi まむし (蝮 ) poisonous snake 日本蝮 (ニホンマムシ)

Morning Market (asa ichi, asa-ichi) Morgenmarkt

Wasabi 山葵 green horseradish . yamawasabi 山わさび white horseradish

Hirome seaweed (hirome (ひろめ) 広布 / ヒロメ) Oita prefecture

Sushi decorations and vocabulary 寿司の盛り方

corbicula from Seta (Seta shijimi) and the Big Bridge at Seta 瀬田の唐橋

Tenmusu 天むす rice balls with tempura

Roadside stations (michi no eki 道の駅) Highway Service Areas

Mottainai もったいない　モッタイナイ Do not waste food !

Garlic (ninniku 蒜 (にんにく（ニンニク）) ) Knoblauch

Gyooza, gyoza 　ギョーザ　/ 餃子 Jiaozi Chinese dumplings

Pan パン bread
toosuto トースト toast

Shark 鮫 (さめ) same Haifisch

Ninaibako 荷担箱 Box to carry sweets to the Shogun Kameyama sweets

Yakuzen, yaku-zen 薬膳 ( やくぜん) "Eating Medicine" medicinal food dishes and Traditional Chinese Medicine (TCM)

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

Umeboshi 梅干 dried pickled plums Salzpflaumen

Iwashi 鰯 (いわし) sardine Sardinen, Anchovy.
urume small herring

Regional Sashimi ... LIST

Regional and local sushi types ... a LIST only

Yamamori Goboo Festival 山盛りのゴボウ / ごぼう講 at Kuninaka in Echizen, Fukui. Eating lots of Burdock.

TEN GU jiru, tengujiru 十具汁 TENGU soup

Oomi Beef in the Edo period Ii Naosuke and Mito no Nariaki

Osaka Fugu Hakubutsukan ふぐ博物館 Osaka Blowfish Museum Pufferfisch, Kugelfisch

warabimochi 笑来美餅 mochi with bracken powder
Adlerfarn-Mochi

momiji tenpura もみじ天ぷら/ 紅葉の天ぷら sweet tempura from maple leaves from Mino town, Osaka
Tempura von roten Ahornblättern

"Tokyo Taste — the World Summit of Gastronomy 2009"

Ishimatsu manjuu 石松まんじゅう Manju in memory of Ishimatsu From Konpira-San, Kotohira Shrine in Kagawa, Shikoku

iburi いぶり, ibusu　燻す to smoke, smoking, smoked food kunsei 薫製
iburi gakko いぶりがっこ smoked radish pickles from Akita

Day of Meat (niku no hi) Febraruy 9, NI KU

Ehomaki Sushi Roll (ehoomaki) for February 3, Setsubun

Quail and quail eggs (uzura no tamago うずらの卵) Wachteleier

wasanbon 和三盆 Japanese sugar and other sweets from Shikoku

wasanbon 和三盆 Japanischer Zucker . All kinds of brown and black sugar. kurosato 黒砂糖

onimanjuu, oni manjuu 鬼饅頭　おにまんじゅう "devil's cakes" for Setsubun, February 03.

Kanbutsu 乾物 kambutsu dried food items Getrocknete Lebensmittel

Yakumi やくみ (薬味) spices and condiments Gewürze

warigo bentoo わりご弁当 lunchbox for the village kabuki ... Shodoshima, Kagawa

Juken fuuzu　受験フーズ　 Juken Food for the Examination Hell

Shikoku Sweets 四国スイーツ　Sweets from Shikoku

Gifu Prefecture ... Regional Dishes

katsuo no ipponzuri 鰹の一本釣り fishing for skipjack tuna in Kochi, Tosa, Shikoku
and related dishes

Museums, Food Museums and Food Theme Parks

Kyuushoku 給食 School Lunch Schulspeisung, Schulessen

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

Rural Culture Association 農山漁村文化協会 農文協 The BEST online resources !

Shokuyoo no hana 食用の花 Edible blossoms, edible flowers

kushigaki 串柿 ( くしがき) dried persimmons on a stick
town of Shigo, Katsuragi, Wakayama

Collagen Nabe コラーゲン鍋 Hodgepodge with collagen ... for beautiful skin ?

anpanman アンパンマン Mister Anpan 　

toshikoshi udon 年越しうどん udon noodles, eaten to "pass over into the new year"

Minamoto Kitchoan 源 吉兆庵 Seasonal Sweets and Daruma sweets, Kamakura

Daruma Senbei for the New Year 干支せんべい 2009

Daruma Manju だるま饅頭 (Daruma Manjuu)

Natural Ice for drinks ... declining
December 09, 2008

Samurai Cooking

Tsubaki abura 椿油) camellia oil

cha no hana 茶の花 (ちゃのはな) tea blossoms

Joodoo-E Ceremony 成道会 Daikodaki Cooking Radish Soup to ward off evil
December 8 at Shakado Temple in Kyoto

Yomogi よもぎ　蓬 mugwort Beifuss, Beifuß

Shigure no Matsu 時雨の松 Pine in icy rain, a Haiku Sweet

Ecotarian Food エコタリアン

Waseda Kankyo Juku 早稲田環境塾 Waseda School of Environment

Hachimitsu 蜂蜜　はちみつ Honey, Honig

Red Beans, "small beans" (azuki 小豆 ) and DARUMA

Tanada no Udonya 棚田のうどん屋 . まーちゃんうどん Ohaga no Tanada 大垪和の棚田


nonbee 呑兵衛 (のんべえ) Nonbei, nombei, drinker, alcoholic Trinker, Alkoholiker

yukishio, yuki shio, yukijio 雪塩　snow-salt from Miyakojima Island. Salt (shio)

McDonald's and Mr. James Mr.ジェームスのブログ

Takuan, takuanzuke 沢庵漬 (たくあんづけ) Takuan radish pickles and Priest Takuan Soho

Shiitake, maitake, matsutake, nameko and many other mushrooms Mushroom (ki no ko, kinoko), dobin mushi

Chuukanabe, wok 中華なべ 囲炉裏鍋, irori nabe, donabe earthen pot and more pots and pans

Mogura daikon もぐら大根 "mole radish" and other dishes from Gunma prefecture

Teppanyaki 鉄板焼き fried (or grilled) on an iron plate or pan and other fried or grilled food, yakiniku 焼き肉

oyaki, o-yaki おやき , お焼き, 御焼（き）grilled dumplings with vegetables
mit Gemüse gefüllte Reisküchlein

Italian food イタリアン料理 Spaghetti, Pizza, Pasta, Doria, Pesto

ramune ラムネ lemonade and other Summer Drinks

biiru ビール
beer : Bier and local beer (jibiiru 地ビール)

budooshu ぶどうしゅ、葡萄酒 wine

shinsen 神饌（しんせん） Shinto - Food offerings

shirasu elvers . しらすの釜揚げ boiled shirasu from Shonan

Rakkasei 落花生 (らっかせい) Peanuts from Chiba

FAGI FOODS ファジフーズ Fagiano Okayama ファジアーノ岡山

Miele Guide of Asian Restaurants ミーレガイド
Miele KITCHEN（ミーレ・キッチン）

gekiyasu bentoo　激安弁当 extremely cheap lunchbox

Osaka no kui-daore くいだおれ kuidaore

hamakonabe, hamako nabe 浜子鍋 hodgepodge for the "beach children" Hiroshima

Shoochuu 焼酎 (しょうちゅう) Shochu
strong distilled liquor, Schnaps

Haneki shibori sake 撥ね木搾り（はねぎしぼり）酒

Yakimochi Fudoo Son 焼き餅不動尊in Gunma

"salt road" 塩の道 shio no michi
from Niigata to Matsumoto, Nagano

Firefly squid (hotaruika, hotaru ika ホタルイカ（蛍烏賊）)

Squid, cuttlefish dishes (ika ryoori イカ料理, 烏賊料理) 　

Chinmi and fish roe dishes

Bean curd (tofu, toofu, dofu 豆腐) and haiku

Mamakari ままかり Fish dishes from Okayama

Koohii 黒だるまコーヒー Black Daruma Coffee

kankoro　かんころ　甘古呂 flower from sweet potatoes
kankoro dango かんころ団子
kankoro soba かんころそば

kinpira キンピラ simmered root vegetables

Uni 海胆 (うに) sea urchin and sea urchin roe (uni 雲丹)

Satsumaimo, satsuma imo 薩摩薯（さつまいも）sweet potatoes

Horse meat, baniku (ばにく/ 馬肉)

Kenchinjiru けんちんじる(巻繊汁) vegetable soup from temple Kenchoji, Kamakura

God of Cooking, Iwakamutsukari no Mikoto 磐鹿六雁命

History of Japanese Food Culture

Issunbooshi bentoo 一寸法師弁当 Issun-Boshi Bento for Tom Thumb

Gokuraku Onkei 極楽温鶏 whole steamed chicken from Oita 極楽温鶏

BUTA ... Pig and Pork (buta, ton 豚　ぶた)

Daietto ダイエット Diet and fasting ... the extreme : Sokushinbutsu 即身仏

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

Dishes from Tokyo 東京

Wrapping Paper Art / Food Art

Ramen, raamen　ラーメン　Chinese noodle soup

Hakata no shio 伯方の塩 salt from Hakata island

Sweets from Hokkaido 北海道スィーツ Hokkaido Sweets

Ainu Dishes, Hokkaido アイヌ料理

Tosa no Inaka Sushi 土佐の田舎寿司 sushi from the countryside of Tosa

Kagawa dishes 香川 Shikoku Takamatsu, Shodoshima

World Tasty Museum 世界食文化博物館 Imabari, Ehime. Nihon Shokken

Rokuben, Bento for a kabuki performance ろくべん, 大鹿歌舞伎 Nagano.

Famine and Hunger periods during the Edo period . kikin 飢饉

Sweets from Tohoku 東北の甘いもの

Tottori dishes 鳥取

Recycle, Reuse, Re-use Wiederverwendung von Lebensmitteln

Yam 長芋, Taro 里芋 and sweet potatoes 薩摩芋 Dioscorea japonica. Colocasia esculenta. Ipomoea batatas.

Shooyu purin 小豆島醤油プリン Soy Sauce Pudding from Shodoshima

Kani 蟹料理 CRAB dishes

Oiri, yomeiri おいり　嫁入り　sweets for the bride

Kamaboko (蒲鉾, かまぼこ)　Fish paste, fish cake, ground fish on boards

Cooking methods : yaku and ...yaki

Kitaoji Rosanjin (北大路魯山人)
UTSUWA うつわ【器】, vessel or dish
hassunzara, hassun sara 八寸皿 Hassun-plate for kaiseki
hirazara ひらざら【平皿】 flat dish
kakuzara かくざら【角皿】 plate with four corners
kareezara カレー皿 plate for curry rice
sara, ban さら 【皿・盤】 plate, dish, saucer, platter
kozara 小皿 small plate
torizara 取り皿 small plate
ukezara 受け皿 saucer
hachi はち【鉢】 bowls of all kinds
daibachi 大鉢 big bowl
fukabachi 深鉢 deep bowl
kakubachi 角鉢 square bowl
katakuchi bachi 片口鉢 bowl with a spout on one side
kobachi 小鉢 small bowl
mamebachi 豆鉢 very small bowl
meshiwan めしわん【飯椀／飯碗】 bowl for rice
tonsui とんすい small bowl with a handle
cups : kappu カップ cup
sakazuki 杯/ さかずき small cup for hot sake
yunomi 湯のみ（湯呑み) small tea cups.






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WASHOKU ... SEASONAL DISHES SAIJIKI


WASHOKU : Regional Japanese Dishes



. WASHOKU
NEWSLETTER 2010 　



Monthly FOOD JOURNAL
JANUARY ... ichigatsu 一月



WKD ... Latest KIGO Additions


WorldKigo Database ... ABC INDEX

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VEGETABLE SAIJIKI

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VEGETABLE SAIJIKI

野菜歳時記　/ やさい歳時記　

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Including other kinds of edible plants.

Please use your browser to find a word!



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ABC LIST
food from the WASHOKU files

Aroe アロエ Aloe vera

Azuki 小豆 red beans

Berry, berries Beeren aller Art
berii ベリー berry
chiisa na kajitsu 小さな果実 "small fruit"


Daikon 大根 big radish Rettich
In the Zen sect, daikon also represents Shakyamuni Buddha.


dentoo yasai 伝統野菜 traditional vegetables


Edo-Vegetables (Edo yasai 江戸伝統野菜)
Vegetables from Edo/Tokyo


Gobo, goboo 牛蒡 Burdock root

Goma
Sesame (til, tila, gingili) India goma, goma no hana


Hanayasai ハナヤサイ（花椰菜） Cauliflower
including broccoli

Hoorensoo ほうれん草 / 菠薐草 spinach, Spinat


Jagaimo 馬鈴薯 (じゃがいも) potato, potatoes
Kartoffeln


Kabocha ... all sorts of pumpkins

Kaisoo (kaisoo 海草) seaweed

Kankitsu, kankitsurui かんきつ(るい)(柑橘(類)citrus fruit
mikan, ponkan, hassaku, sudachi, daidai, kabosu, iyokan, sudachi, yuzu, oranges and others

Kanpooyaku 漢方薬 Chinese plant medicine Kampo

Kinoko, take きのこ(茸／蕈／菌) mushrooms
LIST

Kome, o-kome お米　rice

Konyaku, konnyaku こんにゃく(蒟蒻／菎蒻) Konjak

Kudamono, fruit ... OBST LIST

Kurumi くるみ　(胡桃) Walnut

Kuko Wolfberry

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


Mame 豆 all kinds of Beans

Mi 実 Berries and Nuts from the forest
Nuesse und Beeren

Mitsuba 三つ葉 (みつば) "Three leaves" honewort

Moyashi udo もやし独活（もやしうど）sprouts of spikenard and more moyashi

Myoga Ginger (myooga) 茗荷 (みょうが). Zingi-Ingwer


Naganegi 葱 (ねぎ) leek, green onions

Nasu 茄子 (なす), nasubi なすび eggplant, aubergine

Ninniku ニンニク　大蒜　Garlic

Okra オクラ(okura) : Abelmoschus esculentus

Sansai 山菜 　Mountain vegetables

Sansho, Sanshoo, Japanese pepper, "Mountain pepper"

satoimo, sato imo 里芋 taro root, imo 芋 (いも) taro
Taro-Kartoffel

Satsumaimo, satsuma imo 薩摩薯（さつまいも）sweet potatoes
Süßkartoffel, Batate

Shiitake Mushrooms

shin yasai, shinyasai 新野菜 new types of vegetables
Not native to Japan. a long LIST

Shiso, beefsteak plant, Perilla 紫蘇

Shokuyoo no hana, Edible Flowers

Shooga, Ginger 生姜

Shungiku, garland chrysanthemum 春菊

Soba buckwheat

somurie ソムリエ sommelier for wine, fruits, vegetables and other food
fuudo somurie フードソムリエ - food sommelier
yasai somurie 野菜ソムリエ vegetable sommelier


Taroimo, taro imo タロ芋 Colocasia esculenta


Udo, Spikenard, Japanese spikenard 独活（うど)
"mountain asparagus"


Wasabi, Japanese horseradish わさび、山葵.
Wasabia japonica


Yakumi やくみ (薬味) spices and condiments

yamaimo, yama imo, 山芋 Dioscorea japonica. yam
tororoimo, tororo imo とろろ芋、トロロ芋.

Yomena Starwort

Yomogi よもぎ　蓬 mugwort
Beifuss, Beifuß

yurine 百合根 Lilium auratum
Lilienknolle

Yuzu citron dishes for autumn Japan




The SAIJIKI according to seasons follows below.
Just keep scolling down.


WASHOKU
SPRING VEGETABLES 　




Terazaki Kogyo (Sozan)
(1866-1919)


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Related words


shin yasai, shinyasai 新野菜 new vegetables
Not native to Japan. a long LIST


WASHOKU - VEGETABLE SAIJIKI / TOP 　


***** WASHOKU ... Japanese Food SAIJIKI




Iro Nabeshima Plate with Vegetables

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[ . BACK to WORLDKIGO . TOP . ]

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AUTUMN VEGETABLES

[ . BACK to WORLDKIGO TOP . ]

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The Japanese Vegetable Saijiki

野菜歳時記　　


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Vegetables of Autumn ... aki no yasai 秋の野菜

***** Location: Japan
***** Season: Autumn
***** Category: Plants

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Explanation

The Haiku AUTUMN begins on August 8, according to the Asian lunar calendar.

Berries, fruit, mushrooms etc. will be listed elsewhere.

aki yasai 秋野菜


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Early Autumn


green beans
sayaingen, saya Ingen さやいんげん 莢隠元 string beans, French beans
. . . CLICK here for Photos !
Stangenbohne (nicht unbedingt: Grüne Erbse)
The Ingen mame gets its name from the priest Ingen who brought the beans (Ingen mame 隠元豆) from China in the 16th century.
Embassies to China 遣唐使 Gabi Greve
BEANS as KIGO for autumn


potato, potatoes 馬鈴薯 (じゃがいも) jaga imo
... jagaimo じゃがいも、
jagatara imo じゃがたらいも "potatoes from Jakarta"
hasshoo imo 八升芋（はっしょういも）
bareisho 馬鈴薯（ばれいしょ）



wax gourd, white gourd-melon 冬瓜 (とうが) tooga
toogan とうがん、kamo-uri かもうり、
toogajiru 冬瓜汁（とうがじる）soup with wax gourd
(tooganjiru)
Benincasa hispida
It used to be the food of poor people in the Edo period, when the outside of the fruit was white with a natural powder, inside more seeds. Now they are cleaned and green and have more flesh. The tasteless flesh takes on any seasoning and tasts good with all kinds of preparations.
Mostly produced in Aichi prefecture.
. . . CLICK here for Photos !
Wintermelone


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Mid-Autumn


foxtail millet 粟 (あわ) awa
ears of the foxtail millet 粟の穂（あわのほ）awa no ho
field with millet 粟畑（あわばたけ）awabatake
foxtail millet mochi 粟餅（あわもち）awamochi
rice with foxtail millet 粟飯（あわめし）awameshi

熊手・芋頭・粟餅を売る婦人
（『風俗』１巻4号より）
Selling kumade and awamochi in Edo

. awamochi no kyokutsuki　栗餅の曲つき in Edo .



maize 玉蜀黍 (とうもろこし) toomorokoshi
morokoshi もろこし、yakitookibi 焼唐黍（やきとうきび）
nanban kibi 南蛮黍（なんばんきび）"millet from the Southern barbarians" (Europeans)
nanban なんばん "Barabarians's food"
kooraikibi 、高麗黍（こうらいきび）"millet from the Koreans"
tookibi 玉黍（とうきび）, tookibi 唐黍（とうきび） "millet from China"
Introduced to Japan since the Meiji period.
WKD : Maize, corn in Kenya


millet 黍 (きび) kibi
ears of the millet 黍の穂（きびのほ）kibi no ho
cutting millet, 黍刈る（きびかる）kibi karu
"pulling out millet" 黍引く（きびひく） kibi hiku
field with millet 黍畑（きびばた）kibibata
millet dumplings 黍団子（きびだんご） kibi dango
. Momotaro and Okayama specialities .

. WKD : Millet (awa, hie, kibi)



propagule 零余子 (むかご) mukago
nukago ぬかご、mukabu 球芽（むかぶ）
imoko いもこ mukago tori零余子とり（むかごとり）
. . . CLICK here for Photos !
Kartoffelranke



red pepper leaves 葉唐辛子 (はとうがらし) ha toogarashi





Satsumaimo, satsuma imo 薩摩薯（さつまいも）
sweet potatoes Süßkartoffel


sprouts of radish or turnips 貝割菜 (かいわりな) k
kaiwarena 貝割れ菜（かいわれな）、kaiwarina 殻割菜（かいわりな）
... futaba na 二葉菜（ふたばな）
..... mabiki na 間引菜 (まびきな), nuki na 抜菜（ぬきな）
tsumami na 摘み菜（つまみな）, nakanuki na 中抜き菜（なかぬきな）、uronuki na 虚抜き菜（うろぬきな）, kona 小菜（こな）"small leaves",
namabiku 菜間引く（なまびく） thinning out the sprouts


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Late Autumn

beet, table beet 火焔菜 (かえんさい) kaensai
Beta vulgaris L. var. rapa Dumort
. . . CLICK here for Photos !
rote Rübe


eggplant seedlings 種茄子 (たねな) tane nasu


radish sprouts 中抜大根 (なかぬきだいこん) nakanuki daikon
uronuki daidon 虚抜き大根（うろぬきだいこん）, oronuki daikon 疎抜き大根（おろぬきだいこん）
mabiki daikon 間引大根（まびきだいこん） thinning out radish plants




shalott flowers, rakkyoo no hana 辣韮の花 (らっきょうのはな)
..... 薤の花（らっきょうのはな）



taro stems 芋茎 (ずいき) zuiki
... imo gara 芋殻（いもがら）
... imo no kuki 芋の茎（いものくき）
... 、芋茎干す（ずいきほす） drying the stem of taro
Taro imo, sato-imo as a KIGO and an explanation of the naming
. Dishes with ZUIKI


wolfberry. Lycium rhombifolium
berries of wolfberry 枸杞の実 (くこのみ) kuko no mi
kuko shi 枸杞子（くこし）
kuko shu 枸杞酒（くこしゅ） ricewine with wolfberries


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All Autumn


barngrass, barnyard grass ひえ【稗】 a kind of millet
Daruma hie だるまヒエ Strong variety, grown in Iwate prefecture and other places.
barnyard millet. Also widely eaten by the Ainu in Hokkaido.
When properly dried, barngrass grains can be stored for more than 10 years and were used by the poor farmers as a stash for times when the rice production failed.



Beans 豆、まめ mame all kinds of beans and peas

Chrysanthemum kiku


Edamame 枝豆 green soybeans on branches

Eggplants in autumn 秋茄子 (あきなす) aki nasu
... aki nasubi 秋なすび（あきなすび）
... nagori nasu 名残茄子（なごりなす）

Gourd and gourd pickles (uri)


Ginger, jinjaa　ジンジャー, shooga　生姜

hajikami はじかみ（薑／椒) hajikami is a type of ginger
端赤　。。。　はじかみ　。。。 edges are red
hajikami comes from leaf ginger (hashooga　葉しょうが）
hajikami suzuke はじかみ（薑／椒) hajikami is a type of ginger
"blushing ginger pickle"
gari がり for sushi , or with fried fish



red pepper, hot pepper 唐辛子 (とうがらし) toogarashi



rice , Reis
Ine, the rice plant
rice plants in autumn, ine no aki 稲の秋
Kome, o-kome お米　cooked rice


Okra オクラ okura
... Amerika neriアメリカねり
... 陸蓮根（おかれんこん) oka renkon
Abelmoschus esculentus
©　More in the WIKIPEDIA !
It came to Japan after the Meiji restauration, first popular in Okinawa. Ishigaki island and Nanjo Town in Okinawa are one of the growing areas, also Amakusa in Kyushu.
Cut in small circles for salads and dressing. Boiled to go with other vegetables.
Ground okra gives a sticky mass, which is loved by some gourmets in Japan, like the other tororo "slimy" dishes.
Fried and katsuobuhsi are added. Eaten blanched for a moment and then miso is added.
. . . CLICK here for FOOD Photos !


Pumpkins, Kabocha ... all sorts of pumpkins
Shishigatani kabocha 鹿ヶ谷南瓜（カボチャ）pumpkins from Shishigatani


Pepper, red hot pepper, paprika (papurika) and more
piiman, pimento, bellpepper, Piment, Nelkenpfeffer
Togarashi,toogarashi 唐辛子 red hot pepper Shichimi Togarashi and more
Pimento Mori, some fun !


taro 芋 (いも) imo
Colocasia antiquorum Schott var. esculenta
imo batake 芋畑（いもばたけ）fiels of taro
oyaimo 親芋（おやいも）parent taro
koimo 子芋（こいも）child taro
kinu katsugi 衣被ぎ（きぬかつぎ)
imo no aki 芋の秋（いものあき）autumn of the taro
... imo aki 芋秋（いもあき）
dotare 土垂（どたれ）"hanging on the ground"
Bungo imo 豊後芋（ぶんごいも）taro from Bungo
Yoshihama imo 吉浜芋（よしはまいも）taro from Yoshihama
Yoshino imo 吉野芋（よしのいも）taro from Yoshino
dango imo 団子芋（だんごいも）taro for balls
shiro imo 白芋（しろいも）white taro
shigami imo しがみ芋（しがみいも）
futo imo 太芋（ふといも）thick taro
akame imo 赤芽芋（あかめいも）taro with red buds
taimo, ta imo 田芋（たいも）taro in the field
eguimo, egu imo 蘞芋（えぐいも）、
hasu imo 蓮芋（はすいも）"taro like lotus"
imogara 芋がら（いもがら）、
zuiki、芋茎（ずいき）stem of the taro
zuiki imo ずいき芋（ずいきいも）zuiki taro
satoimo dengaku 里芋田楽（さといもでんがく）



yam 自然薯 (じねんじょ ) jinenjo
... yama imo, yamaimo, yama-imo 山芋（やまいも) "mountain potato"
... yama no imo 山の芋（やまのいも）
... naga imo 薯蕷 (ながいも)
naga-imo 長薯（ながいも）
rakuda imo 駱駝薯（らくだいも） "camel potato"
tsukune imo 仏掌薯 (つくねいも) "Buddha Hands yam"
. . . CLICK here for Photos !
... tsuku imo つくいも、
... tuskune つくね、kobushi imo こぶしいも "fist potato"
kashuu imo 何首烏芋 (かしゅういも)Dioscorea bulbifera L


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Things found on the way



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HAIKU


秋野菜　だいこん畑　きゃべつだよ
aki yasai daikon batake kyabetsu da yo

autumn vegetables -
a field full of radishes
and cabbage

source : 里山散歩


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bush clover,
eulalia, arrowroot,
pink, patrinia,
also, mistflower
and morning faces flower

WASHOKU
Seven Herbs of Autumn (aki no nanakusa 秋の七草)


Sieben Herbstgräser (秋の七草 aki no nanakusa)
Buschklee (hagi), Nelke (nadeshiko), Wasserdost (fujibakama), Glockenblume (kikyoo), Knabenkraut (kuzu), Goldbaldrian (ominaeshi), Susuki-Gras (susuki)

kuzu ryoori 葛料理 dishes made from arrowroot starch
Yoshino kuzu 吉野葛 from Nara prefecture




Planting, harvesting and preparing food in AUTUMN kigo


NEXT
*********** WINTER VEGETABLES

BACK TO
*********** SUMMER VEGETABLES

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Shun and Vegetables

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Specialities of the Season (shun no mono)

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

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Explanation

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

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

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


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





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

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


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

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

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

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


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


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


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


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




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


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


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



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

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


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

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

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

nagaimo... 長芋（Dioscorea batatas Decne）

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

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



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


more KIGO with yama-imo, Japanese YAM


propagule 零余子 (むかご) mukago
of the yam

Jamswurzel, Yamswurzel


Matsuo Basho and haiku about TOKORO yam



. Yam dreaming . Australia 　


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


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WASHOKU
satoimo, sato imo 里芋 taro
Colocasia esculenta
taro imo タロ芋


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


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

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


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

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

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

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

Blumenkohl und Brokkoli




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

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


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


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

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


. WASHOKU
Dentoo yasai 伝統野菜 Traditional Japanese Vegetables 　


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More vegetable kigo for All Winter

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


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

TBA

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shishitoo ししとう【獅子唐】
small sweet green pepper
shishitoogarashi 獅子唐辛子
best in summer
. . . CLICK here for Photos !

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

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

WASHOKU
Togarashi 唐辛子 red hot pepper



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kinpira キンピラ simmered root vegetables
Niigata


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Worldwide use

jahreszeitliche Spezialitäten
Zutaten aus der Jahreszeit

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Things found on the way


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HAIKU

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

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

Ninomiya Miyo 二宮美代


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

when I arrange
the carrots side by side
I understand

Tokita Tomoya 鴇田智哉 (1969 - )


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

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

Fujita Minoru 藤田美乗

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


kusurigui, "eating medicine" kigo for all winter


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

Daikon ... Radishes used in Temple Ceremonies

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

. Takana 高菜 mustard greens .

***** WASHOKU :
YASAI . Vegetable Saijiki



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Sato-imo Taro

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Taro (sato-imo)

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

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Explanation

taro 芋 (いも) imo
Colocasia antiquorum Schott var. esculenta
imo is also used in combination for all kinds of other potatoes.

In contrast to the YAM (yama imo) which grows in the mountains, this was also called
"root from the village", satoimo, sato imo 里芋
taro imo タロ芋
But in Northern Japan there are some areas where this plant is called "yama imo".
In Kyushu, the word IMO came to indicate the sweet potato (Satsuma imo).



imo batake 芋畑（いもばたけ）fiels of taro
oyaimo 親芋（おやいも）parent taro
koimo 子芋（こいも）child taro
dotare 土垂（どたれ）"hanging on the ground"

kinu katsugi 衣被ぎ（きぬかつぎ)
unblemished taro, they are boiled in the skin
lit. "wrapped in cloth"

imo no aki 芋の秋（いものあき）autumn of the taro
... imo aki 芋秋（いもあき）

Bungo imo 豊後芋（ぶんごいも）taro from Bungo
Yoshihama imo 吉浜芋（よしはまいも）taro from Yoshihama
Yoshino imo 吉野芋（よしのいも）taro from Yoshino

dango imo 団子芋（だんごいも）taro for balls
shiro imo 白芋（しろいも）white taro
shigami imo しがみ芋（しがみいも）
futo imo 太芋（ふといも）thick taro
akame imo 赤芽芋（あかめいも）taro with red buds
taimo, ta imo 田芋（たいも）taro in the field

eguimo, egu imo 蘞芋（えぐいも）、
hasu imo 蓮芋（はすいも）"taro like lotus"

satoimo dengaku 里芋田楽（さといもでんがく）
with miso paste


zuiki、芋茎（ずいき）stem of the taro
zuiki imo ずいき芋（ずいきいも）zuiki taro
imogara 芋がら（いもがら） , imo no kuki 芋の茎
ZUIKI 随喜 can also mean "to weep with joy", and this name reminds us of a poem by the priest Muso Kokushi　夢窓国師 about this plant, hence the name.

. . . . Zuiki matsuri ずいきまつり Taro and Vegetable Festival
and more about Muso Kokushi !



In Okinawa they are called "field potato",
"tanmuu" 田芋（タンムー）.

. . . Different types of satoimo
yatsugashira ヤツガシラ / 八つ頭
serebesu セレベス Celebes
kyooimo 京芋 "potatoes from Kyoto"
ebiimo エビ芋 "shrimp potato"

Yahataimo, Yahata-imo やはたいも taro from Yahata
This is a specially tasty kind from Yamanashi prefecture. After Takeda Shingen had build a dam against the river, the earth, full of debris, was very suitable for vegetables which like water, but not wet feet.
Some farmers in the 7th generation grow these special potatos, which even make their way to expensive restaurants in Kyoto.
CLICK here for PHOTOS !



Varying with the root, the parent root or the child roots are eaten.

from one satoimo サトイモ there are some generations
oyaimo 芋(おやいも) parent potato
koimo 子芋 child potato
magoimo 孫芋 grandchildren potato

© PHOTO :　ikimono8000


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quote
Taro is a tropical plant grown primarily as a vegetable food for its edible corm, and secondarily as a leaf vegetable. It is considered a staple in oceanic cultures. It is believed to be one of the earliest cultivated plants. In its raw form the plant is toxic due to the presence of calcium oxalate, although the toxin is destroyed by cooking or can be removed by steeping taro roots in cold water overnight. Taro is closely related to Xanthosoma and Caladium, plants commonly grown as ornamentals, and like them it is sometimes loosely called elephant ear. The name "taro" is from Tahitian or other Polynesian languages; the plant is also called kalo (from Hawaiian), gabi in The Philippines, dalo in Fiji, seppankizhangu in Tamil, and Karkalo in Nepali.
JAPAN
In Japan,it is called satoimo (サトイモ ,satoimo); kanji: 里芋; literally "sato potato". It is often simmered. The size and shape is like a brussels sprout. The child satoimo and grandchild satoimo are called imonoko (芋の子 ).
Satoimo is believed to have been propagated from Southeast Asia in the late Jōmon period and it was one of the staple foods before rice became predominant.
Philippines

In the Philippines, taro is called gabi.
©　More in the WIKIPEDIA !


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Ishikawa imo 石川芋 taro from Ishikawa
Ishikawa is a small town near Osaka.
They are round and about 4 cm in diameter and taste rather "umai". They are exported to many markets in West-Japan. They taste good when steamed with the skin, then peeled and sprinkled with salt.
. . . CLICK here for Photos !


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koimo, ko-imo 小芋 "small taro potato"
Especially used for dished during the full moon party time in Autumn, in Kyoto since the Heian period.
. . . CLICK here for Photos !　

koimo nori-ae : Taro Potatoes Rolled in Crumbled Seaweed

There is also a sweet for the moon-viewing parties of the same name, so be careful not to mix it.


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takenokoimo, take no ko imo たけのこいも / 竹の子芋
taro "like bamboo shoots"
"bamboo shoot satoimo", Japanese taro corn
佐賀県 from Saga prefecture
They look like a bamboo shoot and have to be peeled like one to get to the delicious parts to eat.
Also called Kyooimo, Kyoo imo 京いも.
. . . CLICK here for Photos !





tsurunokoimo, tsuru no ko imo 鶴の子芋
"like a baby crane"
It has a longish form like a small crane.

Used for Takamori Dengaku 高森田楽 dishes.
They will help prevent a couple from fighting (fuufu kenka), because you have to watch the ingredients grilling on the other side of the open hearth (irori) to see that all is grilled equally ... and so peace in the family is kept.
CLICK here for PHOTOS !
From 阿蘇高森田楽の里, Kumamoto



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Food with taro roots 里芋料理
. . . CLICK here for Photos !


Dentooji satoimo 伝灯寺里芋 sato imo from temple Dentoji
from Kanazawa, Kaga food, Ishikawa prefecture


imoni kai 芋煮会 meeting to cook taro in autumn
In Yamgagta, Miyagi, Shimane.
. . . CLICK here for Photos !
Imoni with Yonezawa beef
imoni nabe いも煮鍋
imonijiru 芋煮汁



imo ohagi いもおはぎ dumplings made from potatoes
and other satoimo ryori
..... satoimo no oyaki 里芋のおやき
..... satoimo no nimono 里芋・大根・いかの煮物
..... satoimo no goma-ae 里芋のごま和え
..... satoimo no dengaku 里芋の田楽
from Toyama


imotako 芋蛸　いもたこ octopus and satoimo potatoes
from Kagawa


kinukatsugi, kinu katsugi 衣被 (きぬかつぎ)
cooked satoimo taro potatoes
The name means a silk robe of a lady of the Heian period aristocracy.
A special kind of potato (satoimo 里芋) is cooked with the peel (the "silk robe"), then the peel is taken off and the mash slightly salted.
They are usually served for the tsukimi moon viewing parties in Autumn.
CLICK here for Photos !



noppeijiru のっぺい汁 soup with taro, carrots and konnyak
Often made for the harvest festival and for the New Year celebrations.
. . . CLICK here for Photos !



satoimo dengaku 里芋田楽（さといもでんがく）


satoimo no nikorogashi 里芋の煮ころがし
"simmered and rolled" taro, in soy sauce, mirin and dashi.
This was the "taste of mother" (ofukuro no aji) until the advent of potatoes and "nikujaga" became more popular.
. . . CLICK here for Photos !



yatsugashira やつがしら/ 八頭 "eight heads"
type of taro
Colocasia antiquorum Schott. var. esculenta
. . . CLICK here for Photos !
This is served as an auspicious food to people who are supposed to "lead others" (hito no ue ni tatsu), like a parent potato with many children potatoes around him.
Served for the New Year.




zuiki no nutaae ずいきのぬたあえ
satoimo potato stems with vinegared miso paste
from Kagawa
. . . CLICK here for Photos !
Dried zuiki was a food ration in castles of the Edo period, since it kept well and provided some vitamins.



More dishes with 里芋


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Worldwide use

Germany

Taro-Kartoffel
yamaimo - Jamswurzel (Duden spelling), Yamswurzel
satsumaimo - Süßkartoffel


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Philippines

gabi (English: taro)
is a tuberous plant. It's a root crop. The tubers (roots) differ in color and size. A seize of about 30 cm long, is possible. The flesh inside is white. The taste of both leaves and tuber is acid. Cooking (with the skin removed) or baking takes this acid taste away. It is a native vegetable of India and parts of South-East Asia. The leaves are used in soups and stews, the cooked tuber is consumed as sweets, desserts or used in vegetable dishes.
Philippines : GABI


soup with taro
my homework gone cold
on the table

soup with taro
the deep lines
on our cook's face

Ella Wagemakers, May 2009


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Things found on the way


tsukimi dango from Nagoya 名古屋　月見団子 dumplings in three colors
for moon viewing
In the shape of taro roots.



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HAIKU and SENRYU

命こそ芋種よまた今日の月
inochi koso imo dane yo mata kyoo no tsuki

Read the discussion of this hokku :
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


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衣かつぎ冬への笑いをたくわえる　　
kinu-katsugi fuyu e no warai o takuwaeru

taro in the skin -
we store our laughter
for winter　

Tsujimoto Sachiko 辻本幸子
source : www.ami-yacon.jp



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Taro roots (sato imo) were prepared as offerings, and moon-viewing doubled as a harvest festival. This became so widespread that the full moon in mid-fall also came to be known as imo meigetsu.

imo meigetsu 芋名月 "Sweet Potato Full Moon"
kigo for mid-autumn


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Related words


bareisho 馬鈴薯　ばれいしょ　potato
... jagaimo じゃがいも,　ジャガイモ Kartoffel　


kansho 甘藷　(かんしょ)　sweet satsuma potato
さつまいも,　サツマイモ


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kigo for mid-spring, humanity

imo uu 里芋植う planting taro
sato-imo uu 里芋植う（さといもうう）

taneimo, tane-imo 種芋（たねいも）seed potato (Taro-Saatkartoffel)
imo no me芋の芽（いものめ）buts of the taro plant
imo nae 藷苗（いもなえ）taro seedlings

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. Kobayashi Issa 小林一茶 in Edo .

芋の葉や親碗程の露の玉
imo no ha ya oya wan hodo no tsuyu no tama

taro leaf --
this dewdrop would fill
a rice bowl

This lunar autumn hokku is from the seventh month (August) of 1813, the year Issa moved back to his hometown. On 6/18 a boil on his hip became so bad during a trip that he had to stop and recuperate at the house of a student in a nearby town, and he was receiving treatment there when this hokku was written. Issa's recuperation took seventy-five days in all. He was nevertheless sometimes cheerful, and for the Star Festival on 7/7 he wrote:

utsukushi ya shooji no ana no amanogawa

magnificent --
the Milky Way through
a hole in the paper door

Unable to go outside, Issa tries to see the night sky through a hole in the paper on the wood-frame and paper sliding door that stands closed between his room and the garden outside. The narrow, constricted view and his own inability to move seem by contrast to make the Milky Way even more beautiful and moving than when he could easily watch the whole sky.

Taro leaves play an important part in the Star Festival, since the dew left on them in the morning is, according to legend, spilled on them during the night by the Milky Way. For this reason, people use dew collected from taro leaves to mix heaven-given ink and then write down their prayers to the star gods of the festival. In the first hokku above, however, Issa also seems to be thinking of the ancient homophony of the word for dew or water drop (tama) and the word for soul and life (tama). These meanings were commonly overlapped in Japanese poetry and prose, and Issa several times in hokku in this part of his diary uses tama to refer to the autumn dew outside, to his own life and soul, and to the soul of a haikai poet named Matsui, who belonged to the same Katsushika school of haikai to which Issa belonged when he was young. Matsui had died in the fifth month of 1813, so his soul was returning to its first O-Bon (Tama-matsuri) or Festival for Returning Souls in the middle of the seventh month, and Issa wrote several hokku that seem to refer to Matsui's soul as well as to his own mortality. The first hokku above is placed among these hokku.



Taro leaves are very large and usually heart-shaped. Many of them are also deep in the center and suggest large green cups or bowls. Issa says that one or more tama or drop of dew is on the leaf, and I take it to be mainly a single large drop, with most of the separate dewdrops having rolled downward and collected in the deepest part of the leaf. The image of a single large dewdrop much larger than normal also fits with the tenor of several hokku near this hokku in Issa's diary that suggest the importance of living on even though autumn is deepening. Issa might be thinking of his own life and soul (tama) as a gift from heaven, the Milky Way, and the universe and hoping it is large enough to allow him several more years of life in his hometown, to which he has just returned. Possibly Issa might also be thinking of a very large drop of dew as a healing counter-image to his large, pus-oozing boil. And several other readings suggest themselves. This vigorous hokku seems almost spherical in terms of its meanings.

Chris Drake

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***** WASHOKU :
YASAI . Vegetable SAIJIKI

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WASHOKU : AUTUMN VEGETABLES
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