Tokyo Sky Tree Senbei

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Tokyo Sky Tree 東京スカイツリー

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

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Explanation


東京そらの木煎餅（R）


Tokyo Sky Tree Senbei
from the shop Mirin Do みりん堂
source :　allabout.co.jp

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The people of Edo loved . puns (dajare 駄洒落) .
and the poeple of Tokyo do too, even in our modern times.

Tokyo is situated in the Musashi plain　武蔵平野
MU SA SHI　。。。六三四　－ 6 3 4
So when the tower had to be just a bit higher than the tower in China, they decided to make it

634 meters high.

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World's tallest Tokyo Sky Tree to open

The world's tallest tower, Tokyo's 634-meter Sky Tree, opens on Tuesday.
The tower has two panoramic observation decks, at 350 and 450 meters above ground. On a clear day, it offers a view of Mt. Fuji on the horizon.

After a ribbon-cutting ceremony at 10AM, the woman who named the tower will visit the observatory. At noon, the doors will open to the public.
7,500 people won a lottery to ascend the broadcasting tower on its first day.

The tower's operator issued advance tickets for the first 50 days.
It is recommending that visitors use public transportation as the roads around the tower are likely to be congested.

Tokyo Sky Tree opens to the public
Tokyo's latest landmark has opened to an eager public. Standing 634 meters high, the Tokyo Sky Tree is the world's tallest tower.
The broadcasting tower with a modern truss exterior stands in the old quarters of Sumida Ward in Tokyo. It has two observation decks at 350 and 450 meters.

After a ribbon-cutting ceremony on Tuesday morning, a woman who named the structure and her son became the first to ascend.
On the ground, many more were waiting in line from early morning. They were welcomed in at noon, and quickly boarded elevators for the 50-second ride to the first observation deck.
Rain and clouds unfortunately hampered the tower's panoramic view of Tokyo -- and the sight of Mount Fuji in the distance on a very clear day.
But the visitors still appeared to enjoy the climb, the structure's brand new interior, and its displays of maps and other items.

8,000 people are due to visit the tower on the opening day. They are the lucky ones who won lotteries to purchase advance tickets.
The tower's adjoining commercial complex also opened. Together, about 200,000 people are expected to visit the tower and complex on Tuesday.


Skytree may pump over $2 bil into Japan's economy
Local municipal officials estimate that the economic ripple effects of Tokyo Skytree will bring more than 2 billion dollars a year to Japan.
They say the tower and nearby commercial facilities are expected to attract nearly 21 million visitors annually.
Those visitors are forecast to spend about 990 million dollars in admission fees for the tower's observation decks and at restaurants and shops.
The officials say sales of various businesses across the country will also increase by about 1.2 billion dollars.
The actual total economic impact is believed to be even greater as the estimate does not include revenues from the aquarium and the planetarium located in the tower compound.

source : NHK World News - May 21, 2012




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Tokyo Skytree (東京スカイツリー, Tōkyō Sukai Tsurī
is a broadcasting, restaurant, and observation tower in Sumida, Tokyo, Japan. It became the tallest structure in Japan in 2010 and reached its full height of 634.0 metres (2,080 ft) in March 2011, making it the tallest tower in the world, displacing the Canton Tower, and the second tallest structure in the world after Burj Khalifa (829.84 m/2,723 ft).
©　More in the WIKIPEDIA !


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東京スカイツリー

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Worldwide use



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Things found on the way

Daruma and the Sky Tree
山田るまブログ



source : yamadaruma.laff.jp


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solamachi　ソラマチ　　－ the shopping mall

soramachi 空町　 "village in the sky"
Many shops imitate the atmosphere of Edo.


もんじゃ　お好み焼き Monja and Okonomi yaki
One of the many shops in the Sky Tree compound.




source : barbee.exblog.jp


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Skytree has elevator glitch on first day

Despite cold and rainy springtime weather Tuesday, Tokyo Skytree attracted thousands of people to the new landmark as the world's tallest tower opened to the public.
But the first day didn't go off without a hitch. High winds forced two elevators to halt at around 6 p.m., stranding visitors in the No. 2 observatory, 450 meters above the ground.
The elevators soon resumed operations, but at 7:36 p.m. the No. 2 observatory was closed due to the wind.

Skytree Town is a commercial complex combining the 634-meter-tall broadcast tower, an aquarium, a planetarium and the Tokyo Solamachi complex, which boasts 312 shops and restaurants.
source : Japan Times, May 23, 2012


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Tower Donburi タワー丼 tawaa don
sold at a shop in Asakusa



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HAIKU and SENRYU


Tokyo Sky Tree -
a new inspiration
for new heights

Gabi Greve, May 22, 2012


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Silent Night-
the Tokyo Sky Tree
luminescent green

Angelee Deodhar
Winter 2013



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Related words

***** . Tall buildings and towers and haiku .


. WASHOKU - GENERAL INFORMATION .



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Edo Favorite 100 Dishes

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100 Favorite Dishes of Edo
江戸料理百選

Copy the Japanese names and insert them . HERE .
to see the photos.


. Food vendors in Edo .

. yaozen 八百善 Yaozen restaurant in Asakusa .

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. . . . . Tofu (touhu)

arare toofu 霰豆腐 "tofu like hail stones"
あられとうふ
The tofu is cut in little cubes like a dice. It may be deep-fried.


asaji dengaku あさじでんがく covered with umeboshi soysauce paste
浅茅田楽 . see Konome Dengaku.


atsuyaki toofu 厚やき豆腐 Thick fried tofu.


bekkau toofu べっかう豆婦 "tortoise shell tofu"
べっかうとうふ
(bekkoo toofu べっこう豆腐)
Cut in triangles, fried to a tortoise shell color.


chawan mushi 茶碗むし / 茶碗蒸 "steamed in a tea bowl"
A favorite in the winter months.


chikuwa toofu 竹輪豆婦 Tofu with chikuwa tubes.
ちくわとうふ


ebi toofu 苗埋菽乳 Tofu with shrimps.
えびとうふ


fuwafuwa toofu ふはふは豆腐 soft ground tofu with an egg
ふはふはとうふ
The mixture is put in boiling water to form a ball, sesame added for flavor.
tamago fuwafuwa 玉子ふわふわ boiled egg with dashi and irizake 煎酒, made from boiled down sake (to about 80%), with pickled umeboshi plums, bonito shavings and a bit of salt. This irizake (iri-zake, sake o iru, to boil down ricewine) was used until soy sauce became more readily available as a flavoring.


ganseki toofu 巖石とうふ "Tofu like a rock"
がんせきとうふ
Placed in a clear broth.


gookan toofu 合歓とうふ "Silk tree tofu"
One mochi is placed on top of the tofu.


gutsuni toofu ぐつ煮とうふ gently simmered tofu
With Saikyo miso or red miso. Flavored with mountain pepper.
Served in an earthen pot to keep warm.


hanpen toofu ハンペン豆腐 Hampen made from yam, tofu, water and a bit of salt. Served in a clear hot broth. Also called "shiratama 白玉", white ball


hiryauzu - kaku hiryausu "flying dragon head"
ヒリャウヅ -方ヒレウズ / 飛竜子 / 飛竜頭 / 角飛龍頭
ひりゃうず - かくひりゃうず / 飛竜頭 豆腐
In Kanto it is called ganmodoki がんもどき.
In Kansai it is called hiryoozu ひりょうず.
Tofu with a lot of vegetables.



imokake toofu 薯蕷かけ豆腐 Tofu with thick sauce made from grated yam
いもかけとうふ
Served in a broth with katsuobushi.



ise toofu 五瀬豆腐 grind tofu, sea bream, yam and other ingredients, with an egg, simmered in a box, flavored with miso and sansho pepper.


ishiyaki toofu 石焼とうふ stone-fried tofu
Similar to sukiyaki, flavored with grated radish and raw soy sauce.



kamaboko toofu 肉ぼことうふ made in the form of small kamaboko
かまぼことうふ
Tofu and sesame are blended together and simmered into kamabako shape.



kaminari toofu 雷とうふ "Thunder tofu"
かみなりとうふ
Fast fried in sesame oil, so it makes a noise like thunder.


komon toofu 小もんとうふ tofu mixed with slightly grilled nori seaweed, wrapped like a bag
こもんとうふ
Served in hot broth.






konome dengaku, ko no me dengaku 木の芽田楽 Mountain pepper dengaku.
covered with miso paste.


koori toofu 玲瓏とうふ tofu in kanten jelly.
こおりとうふ
Served with a bit of Japanese mustard.
Sometimes brown sugar is added and the tofu eaten as a desert.


koozu yufoofu 高津湯とうふ Hot tofu a la Kozu
こうづゆとうふ
Kinugoshi tofu covered with a hot sauce of kuzu ankake. Also called
Nanzenji tofu 南禅寺豆腐



mino dengaku 簑でんがく "dengaku in a straw coat"
tamago dengaku 鶏卵でんがく egg dengaku
みのでんがく - たまごでんがく
The dengaku is flavored with hot pepper.
The egg dengaku is covered with soy sauce, an egg yolk and sprinkled with black poppy seeds.


misotsuke toofu 味曾漬とうふ Tofu with miso sauce.


mizore soba 霙蕎麦 "buckwheat dumplings in sleet"
みぞれそば
Oborodofu is boiled in dashi shooyu, then some sobakiri buckwheat dumplings are added. White leek, grated radish or wasabi for flavoring.



Ogasawara toofu 小笠原菽乳 Tofu simmered in arrowroot water (kuzuyu 葛湯)
おがさわらとうふ
Decorated with grated radish, thick arrowroot sauce and some katsuobushi.



osasa toofu, ozasa tofu 小竹葉とうふ fried tofu
おざさとうふ
Fried tofu is simmered in soysauce and mirin, a half-boiled egg added. Sesame adde extra flavor.
Cold it can also be used in a bento box.


rokujoo 腐軋 Rokujo Tofu
ろくじょう / 六浄豆腐
This tofu was first made in Kyoto, Rokujoo 京都六条.
It shows the theme of snow at the 88th night, before the first harvest of tea leaves.



Restaurant Dining in Edo



shin no udon toofu 真うどん豆腐 Tofu cut in thick pieces like udon noodles.
しんのうどんとうふ


shiran toofu 芝蘭菽乳 "white tofu"
しらんとうふ / ちーらん
White sesame seeds are ground finely, white miso added, white leek parts added. Heaped on hot tofu, with some grated radish.


sushini 酢烹 tofu cooked on a deep-fried sardine
すしに


tataki toofu 叩き豆腐 "beaten tofu"
たたきとうふ
Fried tofu is beaten (chopped) with a knife, an egg white added. The mixture is formed like a hamburger, wrapped in wheat flour and fried.
Best eaten cold.


toofumen 菽乳麺 somen noodles with tofu
とうふめん
Flavored with sesame oil.


tsutsumi age 包油煤 wrapped and fried tofu
つつみあげ



uzumaki toofu 渦まき豆腐 "whirl tofu"
うずまきとうふ
Rolled in a large seaweed leaf (Suizenji nori) 水前寺海菜, with some hardboiled egg-white and kanpyo.


uzumi toofu 埋豆腐 "burried tofu"
うづみとうふ
Flavored with mountain pepper, roasted sesame seeds, hot pepper powder, grated ginger and yuzu citron.
Miso is placed on the burried tofu and rice is placed on top of it.



yukige meshi 雪消飯 "snow-melt rice"
ゆきげめし
Short-cut udon-tofu covered with rice and grated radish. Served in a broth.



. WASHOKU
Tofu Dishes . Bean Curd 　


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. . . . . daikon 大根 large radish dishes




agedashi daikon 揚出大こん　Radish in hot broth
Radish fried in sesame oil, then served in a broth of soy sauce and garnished with mountain pepper


daikon mushi 大根蒸 broiled radish
だいこんむし
Made from dried kiriboshi daikon stripes. Sometimes fish is added to make a good broth.


daikon sanchuu ae 大こんさんちやう醤 radish mixew with other ingredients to a saladd
だいこんさんちゃうあえ
Kiriboshi radish stripes are used. Mixed with white sesame seeds, red miso paste and sake. A bit of wasabi is added before serving.


daikon shio zoosui 大根塩ざうすい rice gruel with radish and salt


daikon tooshunkin 大根都春錦 "radish parcel"
Peeled radish, wrapped in yuba, flavored with hot pepper or mountain pepper.


daikon yu namasu 大根湯なます
だいこんゆなます
Japanese style radish salad. Served cold.


Jooshuu Tatehayashi meibutsu daikon soba
上州館林名物大根蕎麦
じょうしゅうたてはやしめいぶつだいこんそば
Buckwheat noodles served with a lot of radish shavings.


Nooshuu meibutsu hoshi daikon meshi
濃洲名物干大根飯
Made from dried kiriboshi radish, a crunchy dish.



Rikyuu abe daikon 利休あへ大根り radish "a la Rikyu"
きゅうあへだいこん
Flavored with cinamon and sesame.
. Sen Rikyuu, Sen Rikyū 千利休 Sen Rikyu .


rinmaki oofurofuki daikon 林巻大風呂吹大根
radish cut like tree rings, boiled in dashi, served on a bed of miso paste, with a slice of yuzu on top.



sanshu awase daikon 三種合大根 radish with katsuobushi
さんしゅあわせだいこん

soomen daikon 素麺大根 radish like somen noodles.
そうめんだいこん
Cut in long strings, served with vinegar, as a mouth cleanser betewen other dishes.



. WASHOKU
Radish Dishes 　


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. . . . . gohan, meshi 飯 rice dishes





aonori zoosui 青苔雑炊 rice gruel with green nori seaweed
あおのりぞうすい


daikon meshi 大根飯 with radishes
..... Echizen no daikon meshi 越前国大根飯
with radishes from Echizen



hidara meshi 乾呉魚飯 rice with dried cod
ひだらめし
Mentioned in a cookbook from 1802. The fish filets are dried over a medium heat and then cut in small stripes. They are then mixed with the cooked rice.
names of the cooking heat in Edo
bunka 文火 （ぶんか） low heat/flame (yowabi 弱火)
bunbuka 文武火（ぶんぶか）medium heat/flame (chuubi 中火)
buka 武火（ぶか) high heat/flame (tsuyobi 強火)



hotarumeshi, hotaru meshi ホタル飯 "firefly rice"
ほたるめし / 蛍飯
During the hunger periods. 190 g rice was cooked with 4,300 g of starowort leaves (yomena) and mugwort (yomogi). The few white rice grains would look like fireflies in the green leaves mush.
((( Another way to make cooked rice last longer during a famine was putting more water into rice gruel, calling it "mirror rice" (kagami meshi 鏡飯) or omoyu おもゆ 重湯】). )))



kadame meshi 海帯めし rice with wakame kelp.
かだめめし
kadame 加太和布 is a special kelp harvested in Wakayama, Kishu, in Kada town 加太浦.


kakimeshi 牡蛎飯　　rice with oysters
Cooking oysters would prevent the outbreak of indigestion and food poisoning in times without refrigerator.


. kokerazushi こけらずし kokera sushi 　　


konnyaku meshi 蒟蒻飯 rice with konyak devil's tongue


konoha meshi 木の葉めし"rice with tree leaves"
このはめし
Fresh sprouts and buds were mixed in spring food.


kotori, shookin zoosui 小禽ざうすい
rice gruel with "little birds"


mana zoosui 菁蕪菜雑炊 rice gruel with leaves of turnip
まなぞうすい


namakai meshi 石明魚飯 rice with fish
なまかいめし


nankin gayu なんきん粥 kayu. rice gruel with pumpkin
Pumpkin and red beans were cooked with the rice. It was a very warming slightly sweet dish in winter.


nasubi zoosui 茄子ざうすい rice gruel with eggplants


nattoo modoki 賽淡鼓 "looking like fermented beans"
なっとうもどき
modoki was a way to prepare vegetable dishes "looking like" fish or meat. It was often done in temples.


negi meshi 葱めし rice with leek
Many other vegetables can be added, also sweet chestnuts and shiitake mushrooms. Served in a hot broth 達失汁.
leek was grown in the fields around Edo, see Edo Vegetables below.

negi zoosui 葱ざうすい gice gruel with leek

nira zoosui 韮ざうすい rice gruel with nira leek
にらざうすい

leek dishes are all typical winter dishes.



Rikyuu meshi 利休めし rice cooked "a la Rikyu"
Sen no Rikyu (千利休, 1522 – 1591) was the founder of the tea ceremony.
Rice is cooked with hoojicha tea, then dashi broth is added. Some green stems of rape (na no hana) are added as topping.
This is a typical dish of spring.


. sakurameshi 桜めし "cherryblossom rice" 　


shijimi meshi 蜆肉飯　 rice with corbilula clams


shiso meshi 紫蘇飯　 rice with perilla
しそめし

soba meshi 蕎麦飯 with buckwheat noodles


someii, somei-i 染飯 colored rice
そめいい
Already mentioned in 1553. It is colored with kuchinashi gardenia and becomes a bright yellow color. It was popular in the tea stalls along the 53 stations of the Tokaido road. Gardenia extract was like a medicine against weak feet and brought back energy.



taimeshi 道味魚飯 -鯛飯 rice with slices of sea bream
たいめし - たいめし


toofu zoosui 菽乳雑炊 rice gruel with tofu


yamabuki meshi 山吹めし "yellow rice"
yamabuki is the yellow color of the plant "yellow rose", the color of coins in the Edo period and the color of egg yolk.
A hard-boiled egg is placed on the rice, served with broth, some grated ginger and a bit of salt.


yudoofu modoki 賽湯菽乳 "looking like hot tofu"
ゆどうふもどき
「賽（ゆ）湯菽（どうふ）乳（もどき）
Hot rice gruel with arrowroot sauce, some grated ginger and mustard for flavoring.



Some of the ingredients mixed with rice have their own entry in this BLOG.

. WASHOKU
Rice Dishes (meshi, gohan) 　


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. . . . . tai 鯛 sea bream dishes




kakitaimushi, kaki tai mushi かき鯛むし
steamed sea bream with oysters
かきたいむし


makitai 巻鯛 "rolled sea bream"
まきたい


sarasa tai さらさ鯛 "chinz sea bream"
さらさたい


Satsuma meibutsu koro iridai 薩摩名物ころ煮鯛
ころいりだい
simmered sea bream a la Satsuma


Satsuma satootsuke tai さつま砂糖漬鯛
さつまさとうつけたい
sea bream pickled in brown sugar, a la Satsuma


Satsuma tai no atsumejiru 薩摩鯛のあつめ汁
Rice soup atsumejiru with sea bream, a la Satsuma


sugiyaki tai 杉やき鯛 sea bream served in a box made of cedar wood.
Fish is flavored with miso paste.


taimaru ageni 鯛丸あげ煮 whole fried sea bream
A small fish is used. Flavored with soy sauce.


taimeshi 道味魚飯 - 鯛飯 rice cooked with sea bream
たいめし - たいめし


tai no koo no mono sushi 鯛の香物酢
たいのこうのものすし
sea bream pickled with vinegar


tai no soborojiru 鯛のそぼろ汁
doosuma ・同すましそぼろ
たいのそぼろじる・どうすま
small pieces of sea bream in hot broth


tai no tororojiru 鯛の青淵汁
たいのとろろじる
Soup with grated jinenjo yam and sea bream


. WASHOKU
Sea Bream Dishes 　


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. . . . . tamago 卵 egg dishes




aemaze あえまぜ a kind of fish salad, with vegetables and egg
嚮食交
Sometimes sake was used for a dressing.


isona tamago いそなたまご "beach flavor eggs"
磯菜卵
After boiling half-soft in vinegar and irizake, they are sprinkeld with nori from Asakusa or wasabi.


matsukaze tamago 松風卵 egg a la "wind in the pines"
まつかぜたまご


Rikyuu tamago - Kurumi tamago 利休卵 / 胡桃卵
りきゅうたまご - くるみたまご
eggs "a la Rikyu" and walnut eggs
Simmered egg with ground sesame seeds (or ground walnut meat), flavored with soy sauce and sake.



shigure tamago 時雨卵 "winter drizzle eggs"
しぐれたまご
A kind of okonomiyaki omelette.


tamago dojoo たまごどじょう loach soup with egg
卵鰌魚
Yanagigawa nabe 柳川鍋（やながわなべ）


tamago hanpen 玉子半ぺん hampen with egg

tamago iridashi 玉子いり出し soup with egg

tamago kaiyaki 玉子貝焼 fried eggs with seashells


uzura tamago 鶉卵 quail eggs
うずらたまご

yosetamago 寄卵 eggs mixed with other ingredients
よせたまご


Food colored yellow with egg yolk was called yamabuki, for example
yamabuki kamaboko やまぶきかまぼこ yellow kamaboko fish paste.


. WASHOKU
Egg Dishes 　

tamago hyakuchin 「卵百珍」（たまごひゃくちん）
100 dishes with eggs
cookbook from 1785

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Illustrated Book
www.unizon.co.jp

. Reference : 江戸料理百選


江戸の料理本 Cooking Books from Edo
江戸料理レシピデータセット
『万宝料理秘密箱 卵百珍』の江戸料理レシピ
- source : codh.rois.ac.jp/edo-cooking -

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Books about the food culture of Edo



江戸食百珍 Edo Shoku Hyaku Chin


- - - - - external link
Banquets against Boredom
Eric C. Rath, University Kansasfae


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Things found on the way

. nattoo uri　納豆売り natto vendor in Edo .

. Doing Business in Edo　- 江戸の商売 .

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Edo, The City That Became Tokyo
. The town of Edo 江戸　大江戸 　


. Edo-Vegetables (Edo yasai 江戸東京野菜) 　


. Edo no takenoko 江戸の筍 bamboo shoots in Edo .


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Related words

***** . Miso culture in Japan (みそ or 味噌) . 　


. WASHOKU - Dishes from Tokyo


***** WASHOKU : General Information

***** WASHOKU : Regional Japanese Dishes
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- #edofood #edoryori #edowashoku #washokuedo -
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Toogarashi red pepper

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Red pepper (toogarashi)

***** Location: Japan
***** Season: see below
***** Category: Plant

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Explanation




kigo for all autumn

toogarashi 唐辛子 (とうがらし) red pepper, hot pepper
Capsicum annuum, roter Pfeffer, dried chili pepper
..... 唐辛（とうがらし）、..... 蕃椒（とうがらし）

nanban 南蛮（なんばん）、nanban koshoo 南蛮胡椒（なんばんこしょう）
pepper from the "Southern Barbarians" (the first Europeans coming in via Nagasaki around 1605)

koorai koshoo 高麗胡椒（こうらいこしょう）pepper from Koorai-Korea

tenjumori 天井守（てんじょうもり）kind of red pepper
tenjiku mori 天竺まもり（てんじくまもり）
sagari さがり
This is a kind with a straight stem and many fruits on it like a tussle, so it is also called "yatsubusa" 八房（やつぶさ）"with eight tussles".
. . . CLICK here for Photos !


taka no tsume 鷹の爪（たかのつめ）red pepper "like the claw of a hawk"
Evodiopanax innovans
. . . CLICK here for Photos !



..... Fushimi toogarashi 伏見唐辛子 Kyoto speciality from the Fushimi area
. . . CLICK here for Photos !
..... Manganji toogarashi 万願寺唐辛子 Kyoto speciality from temple Manganji
. . . CLICK here for Photos !
and from these areas in Kyoto Tanaka 田中. Yamashina 山科. Takagamine 鷹ヶ峰
Shichimiya Honpo 七味家本舗（しちみやほんぽ), since 1655 is a dealer in Kyoto, close to the temple Kiyomizudera.


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piiman ピーマン green sweet pepper, pimiento, pimento
Capsicum annuum L. var. angulosum, bell pepper
The large variety is called
janboo piiman ジャンボピーマン jumbo green pepper

karaa piiman カラーピーマ colorful bellpeppers
The green variety is usually harvested when still unripe and becomes a red, yellow, purple or orange variety.
Green bell pepper is very rich in vitamin C.
It has been eaten in Japan since the 1950s.
Grown in Miyazaki prefecture.
It is eaten in salads, grilled on a net, fried in the pan with other vegetables, put in soup, cut small for fried rice, put in vinegar for pickles. Western style as ラタトゥイユ Ratatouille or ピペラード piperade.
Paprika


Hasaki piiman 波崎ピーマン from Hasaki town
This town 波崎町 in Ibaraki grows the most piiman in Japan.



Shimajiri piiman 具志頭ピーマン - from Shimajiri town, Okinawa

Yaese piiman 八重瀬ピーマン - from Yaese town, Okinawa

PIMENTO MORI !


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..... shishitoo, shishito ししとう / 獅子唐
small sweet green pepper
Spanischer Pfeffer; Capsicum annuum var. angulosum.
They are often serves on skewers, slightyl grilled and salted, at a yakitoria restaurant.
There are various varieties cultivated during the Edo period. Since the end of this pepper reminded the Japanese of the head of a lion mask, it got this name "lion dans mask pepper".
. . . CLICK here for Photos !


There are also plants with five different colors on one
goshiki toogarashi 五色唐辛子
They are used as decorative garden plants.
. . . CLICK here for Photos !


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kigo for mid-autumn

ha toogarashi 葉唐辛子 (はとうがらし)
leaves of the red pepper
They are used for tsukudani boiling with sweet soy sauce.
You can make it yourself or by a bottle in the supermarket.
. . . CLICK here for Photos !



kigo for mid-summer

toogarashi no hana 唐辛子の花 (とうがらしのはな)
flowers/blossoms of the red pepper
..... 蕃椒の花（とうがらしのはな）
They are small and white.
. . . CLICK here for Photos !



kigo for late summer

aotoogarashi, ao toogarashi 青唐辛子 (あおとうがらし) green fruit of the red pepper
..... 青蕃椒（あおとうがらし）
ha toogarashi 葉唐辛（はとうがらし） red pepper leaves

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The following are NOT KIGO.


© PHOTO :　shobo-an


shichimi toogarashi しちみとうがらし【七味唐辛子】
shichimi togarashi, nanami toogarashi, nanami togarashi
"seven flavors and red pepper"
seven flavor chili pepper
ground mix of red pepper and other aromatic spices
pepper blend with seven spices, spice mixture with seven ingredients

Also named Yagenbori 薬研堀 / やげん堀 after a canal street where the first dealers in Edo lived.


The most commonly mixed spices are in the colors of a rainbow, and you can ask a specialized shop to have your own mixture

asa no mi あさのみ【麻の実】 hemp seed (gray, grey)
aonori あおのり【青海苔】 green seaweed (green)
keshi no mi けしのみ【芥子の実】poppy seed (beige)
kuro koshoo くろこしょう【黒胡椒】black pepper (black)
sanshoo さんしょう【山椒】mountain pepper (moss green)
shiro koshoo しろこしょう【白胡椒】white pepper (beige)

shooga しょうが【生姜】ginger
fresh red pepper (orange)
unshuu mikan うんしゅうみかん【温州蜜柑】 mandarin orange peel (yellow)
rapeseed
roasted red pepper (brown)
kuro goma くろごま【黒胡麻】black sesame seed (black)
shiso しそ【紫蘇】 perilla
yuzu ゆず【柚／柚子】yuzu citron peel (from Citrus junos)

It is used in soups, for noodles and many other dishes.


You can buy it in a hyootan gourd-shaped container like this one.
Or in a glass bottle like other spices. Some come in a bamboo container or in a little barrel (taru).

Sieben-Gewürz-Pulver, Sieben-Gewürz-Mischung




shichimi toogarashi mentaiko 七味唐辛子明太子
fish roe with red pepper spice mixture
. . . CLICK here for Photos !


hachimi toogarashi 八味とうがらし, 八味唐辛子
hot pepper mix with eight ingredients
. . . CLICK here for Photos !




ichimi toogarashi 一味唐辛子 ground red chili pepper
"only one flavor"
. . . CLICK here for Photos !



. nanairo toogarashi 七色唐辛子
chili pepper with seven colors .
One of them is orange from the peels of Fukure Mikan ふくれみかん / 福来（ふくれ）みかん
. . . CLICK here for Photos !
speciality of the Mount Tsukuba area 筑波山, Ibaraki


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Yagenbori 薬研堀 "Yagen Canal" in Edo

Yagen is a chemist's or doctor's mortar form which is like a V, deep and small, to crush medicine. The canals in Edo were often in this form.

Yagen Shichimi Togarashi
Yagenbori in Edo is in Asakusa, an old center of entertainment.
A medicine dealer of the area (Yagenbori Shichimi Togarashi), more than 400 years ago, began to mix these ingredients to serve as condiments to go with noodles and other Edo food. It can be mixed to be very hot, medium or rather mild.

Reference



Yagen red pepper containers


. Doctors in Edo .
Many doctors lived at a moat named after the mortar to prepare medicine, called Yagenbori 薬研堀 in Edo.
東京都中央区東日本橋 Now in Higashi Nihonbashi, Chuo ward


Some of their homes had various exits for the patient to come and go unnoticed.

おろすこともっとも至極薬研堀
orosu koto mottomo shigoku Yagenbori

abortion
is most extremely done
at Yagenbori moat

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Yagenbori Fudo Myo-O 薬研堀不動明王
Gofunai Henro Temple Nr. 23

. Gofunai 御府内八十八ヶ所霊場 88 Henro Temples in Edo .
Nr. 23 - 薬研堀不動院 Yagenbori Fudo-In
- 川崎大師東京別院 Kawasaki Daishi Tokyo Betsu-In
中央区東日本橋2-6-8 / 2 Chome-6-8 Higashinihonbashi, Chūō ward

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Tochigi Santaka 栃木三鷹 "three hawk talons" from Tochigi
. . . CLICK here for Photos !
From Otawara village 大田原

It is harvested by pulling out including the roots, then hang with the roots to dry under a plastic roof for two months. Next each talon is picked by hand, one picker woman can do about five kilos a day. The local shops make different kinds of food from this chilies.


toogarashi raamen 唐辛子ラーメン chillies noodle soup
chillies are added to the dough for the noodles too, so they look rather red.



ebichiri toogarashi pan エビチリとうがらしパン bread with a filling of shrimps in hot sauce
the dough for the bread includes chillies too.

choppiri チョッピリ chocolate with red hot peppers
choppiri yookan チョッピリ羊羹 yookan paste with red peppers

also sold in a set with five flavors of yookan bean paste like blueberry and green tea, salty and yuzu citrons.
(orijinaru hitokuchi yookan オリジナル一口ようかん) in memory of the brave archer warrior
Nasu no Yooichi 那須与一 (Nasu no Yoichi)
Nasu no Yoichi (1169 - 1232)


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Things found on the way


Daruma Mascot and Hot Pepper Miyuki Chan
Hot Pepper だるま　マクコット




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The TOO 唐 in Toogarashi refers to Tang-China,
but can also simply mean any foreigner in Japan during the Edo period.


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. tsurushibina つるし雛 / 吊るし雛 small hanging hina dolls .



Red Pepper to ward off insects to chew on the hina dolls when they are packed away during the rest of the year. Also with the wish that no "bad insects" (male friends) will hang around and harm the little girl as it grows up.
They should ward off evil influence of all kinds.



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HAIKU and SENRYU


赤とんぼ羽を取ったらとうがらし
akatonboo hane o tottara toogarashi

red dragonfly -
when you take the wings off
it is just a red pepper

Takarai Kikaku ・【宝井基角】（たからい・きかく）
With a reply from Matsuo Basho
Dragonfly and Haiku


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青くても 有るべきものを 唐辛子
aokute mo aru beki mono o toogarashi

green was just right
and yet now it's
a red pepper
Tr. Barnhill



better
to have stayed green -
the pepper
Tr. Addiss


Written in 1692. 元禄5年9月
At a meeting with his disciple Shadoo 洒堂 Shado coming to Edo to visit his Basho-An in Fukagawa. He wanted to praise his student, but still ...


. Matsuo Basho 松尾芭蕉 - Archives of the WKD .
with more toogarashi haiku



. Shadoo 洒堂 Shado - - Hamada Chinseki 浜田珍夕/珍碩 .


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炎ゆる間がいのち女と唐辛子
moyuru ma ga inochi onna to toogarashi

burning red hot
when alive ... a woman
and red pepper

Mitsuhashi Takajo 三橋鷹女


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cayenne
long fingers of heat
reaching into winter

a lot of people used to hand these in bunches to dry for use in the winter when a little bit of heat in the food helps warm the insides.

Brenda Roberts
. WKD ... on FACEBOOK . June 2009


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red hot pepper -
another fight over
Indian curry

Gabi Greve
my husband likes it REALY HOT !


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Related words

Mountain pepper (sanshoo, sansho) Japan


***** WASHOKU :
YASAI . Vegetable SAIJIKI

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[ . BACK to DARUMA　MUSEUM　TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
- #togarashi #redpepper #yagenbori -
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Unagi eel

[ . BACK to WORLDKIGO TOP . ]
unagi うなぎ /　鰻 と伝説 Legends about the eel
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Eel (unagi　うなぎ　鰻)　- Aal

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

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Explanation

eel, unagi, 鰻、うなぎ, Aal
Anguilla japonica
. . . CLICK here for Photos !


Utagawa Kuniyoshi 歌川国芳

pike conger eel, hamo 鱧
..... Hamo sashimi, a speciality of the Kyoto area in Summer. It is hacked very finely because of the many small bones and takes an experienced cook to prepare it properly.
Hamo　鱧 pike conger eel History and Food

both are kigo for all summer

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Doyo eel, doyoo unagi 土用鰻 (どよううなぎ)
day of the eal, unagi no hi 鰻の日（うなぎのひ）
kigo for late summer
and doctor Hiraga Gennai 平賀源内

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ochiunagi, ochi unagi 落鰻 (おちうなぎ)
eel coming downriver
kudari unagi 下り鰻（くだりうなぎ）
kigo for late autumn


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Yatsume unagi 八目鰻 (やつめうなぎ, 八つ目鰻) lamprey (eel)
Lampetra japonica
Despite its name, this in not a member of the eel family.
kigo for all winter


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- - - - - The following are NOT kigo.

aounagi, ao-unagi アオウナギ, アオ鰻、青鰻
blue eel
a speciality of the Bizen Kojima Bay, Okayama prefecture
It has been eaten in Osaka since olden times. This eel can be caught all year round, but it is hard nowadays to feed them properly. The fish likes the mix of seawater and river water that he has in the wetlands of the bay. Fishermen go out to catch small prawns during the ebb tide and put it back into the water to feed the eels, but this is very hard work.
(I was lucky to meet Mr. Shimizu who is a famous fisherman and catches them.)
. . . CLICK here for Photos !


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mizore-ae みぞれあえ (霙和え) with grated radish
The fish is blanched. A dressing is of vinegar and soy sauce. Decorated with grated rasish and cucumbers.
Mizore-ae is also used for other ingredients like chicken meat.





unagidon, unagi don, unagi donburi うなぎどんぶり ( 鰻丼/ うなぎ丼) grilled eel on rice
One of the most famous eel dishes. Here the sauce is poored directly over the eel and the rice.
. . . CLICK here for Photos !
gegrillter Aal auf einer Schüssel mit Reis.



unagimeshi, unagi meshi うなぎめし(鰻飯) eel with rice
manmeshi 鰻飯（まんめし)
. . . CLICK here for Photos !


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kabayaki in Edo

unagi no kabayaki うなぎのかばやき ( 鰻の蒲焼き/ うなぎの蒲焼)
skewered grilled eel with a soy and mirin sauce, charcoal-broiled eel
Sometimes the eel is served in a separate laquer box and the rice, soup and pickles come in separate dishes.
Kabayaki was already prepared in the Muromachi period. First the whole fish was put on a pole and grilled (Ujimaru kabayaki 宇治丸, uchimaru うちまる), but that did not go well so it was cut open and put on skewers.
Sometimes it was also grilled with salt only (shioyaki 塩焼) or (shirayaki 白焼, white grilling).
or
covered with miso, a kind of fish dengaku
uo dengaku 魚田楽（うおでんがく）
. . . CLICK here for Photos !
Grillaal, gegrillter Aal
more : 　japanesefood.about.com: Japanese Eel Recipes



Preparing kabayaki in Edo

This dealer, kabayaki uri 蒲焼売 could carry his "shop" on a pole over the shoulders.
He could set up shop at any place. Other dealers grilled the fish at home and sold only the pieces.

In Edo, eel was cut open from the backside, whereas in Osaka (Kamigata) and Kyoto it was sliced open from the stomach.
In Edo there lived many Samurai and "harakiri", cutting the stomach, was notfavored.
In Edo the bones are taken out, then the fish is cut in three pieces, which are put on skewers and grilled separately. They are served with the skewers.
In Kamigata / Osaka fish is cut from the stomach, the bones are taken out, the whole fish is put on skewers from head to tail, and after grilling the skewers are taken out and the pieces placed on a broad dish.

In Tokyo it is first simmered, then grilled.
In Osaka it is not simmered.

Unagi was often featured in Ukiyo-e prints of Edo.


CLICK for more photos !


猫の当て字 うなぎ - cats forming the letters for u na gi　うなぎ
Utagawa Kuniyoshi 歌川国芳


. Food vendors in Edo .

The fishing ground for Unagi in Edo was in the river around Asakusa, at that time called
Miyatogawa　宮戸川, now Sumidagawa. Eel was taken out with poles.
This river fish was called Edomae Unagi　江戸前うなぎ, here meaning "The best Unagi of Edo"。


source :　kabuki-za.com/syoku/2
歌川国芳 Utagawa Kuniyoshi

In a book published in 1697, the author already praized the eel from Miyatogawa in Edo 江都（えど）as the best in all Japan.
『本朝食鑑』（1697 年刊）

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unagi manjuu うなぎ饅頭 bun with eel filling
from Mishima, Shizuoka.
. . . CLICK here for Photos !



unagisuupu, unagi suupu うなぎスープ　鰻スープ　eel soup
unagijiru ウナギ汁, kimo sui 肝吸い
Often with red miso. Or a clear broth with some eel liver.
. . . CLICK here for kimosui clear broth Photos !
Aalsuppe


unagi no tare うなぎのたれ (鰻のたれ)
sauce for eel
Many restaurants have a sauce which is the strict secret of the generations.
Ready-made sauces are also available in the stores.
. . . CLICK here for Photos !

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unagiya うなぎ屋 (鰻屋) eel restaurant



There were quite a few in Edo where women prepared the fish, from cutting it to grilling it.
The Ukiyo-E prints were often in the format of a summer hand-fan, to be used to feel cool, spread the delicious smell of grilled fish and attract customers.


source : blog.goo.ne.jp/yousan02/e
by 近藤清春 - Unagiya in Edo - around 1720

The characters on their kanban shop signs are usually very typical.
. . . CLICK here for Photos !
Aalrestaurant

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unajuu うな重 (うなじゅう)
grilled eel on rice in a square box, grilled eel on a rice bed
. . . CLICK here for Photos !
gegrillter Aal auf Reis in einer Lackschachtel
gegrillter Aal auf Reis in viereckigem Kasten



Uzaku うざく(鰻ざく) Uzaku eel with vinegar dressing
A dish from the Kansai area.
Similar to mizore-ae, but the fish has been broiled. The sauce is quite sweet. Sanbaizu vinegar is used.




Yahata-maki. Yawatamaki やはたまき (八幡巻き) anago roll
The fish is rolled around pieces of goboo burdock.
. . . CLICK here for Photos !
yahata maki can also be made with other ingredients like pork meat or dojoo loach.
Fresh burdock from the area of Iwashimizu Hachimangu 石清水八幡宮 is usually used. A speciality of Yahata town, Kyoto.
In the beginning it was the other way around, on days when fish was not to be eaten for religious regions during the Hojo-e ritual of releasing fish into the river. cooks prepared small river fish and wrapped it in stripes of burdock to hide it. The river where the fish were released often clogged and was cleaned. The mud was taken to the nearby fields as compost for the burdock.
The preparation of Yawata maki dates back to the area of the warring states, maybe invented by the merchant Yodoya Joan (Yodoya Jooan)
淀屋常安 （よどやじょうあん）.



Many eel dishes are flavored with
Sansho, Sanshoo, Japanese pepper, "Mountain pepper"


Lake Hamanako 浜名 near Hamamatsu, Shizuoka is famous for its eel farming. Many shirasu elvers are raised here.

shirasu no kama-age　しらすの釜揚げ boiled shirasu.
they are boiled in salt water, which can be heated a bit higher than 100 degrees centigrade. After skimming off the foam various times they are put on nets to dry.
CLICK here for PHOTOS !

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unagi kaidoo うなぎ街道 Unagi Kaido Highway

From Izumo, 安来港 Yasugi port over the mountains to 勝山町 Katsuyama (Okayama).
From Katsuyama by boat downriver to Okayama, from there to Osaka.



The porters had to be very strong to carry about 30 kg of eel in two baskets on shoulder poles, stopping every 4 km to water the fish, running day and night for four days.
Along the road were houses with Unagi ponds especially for this transport.
The most difficult part was the pass 四十曲峠 Shijumagaritoge with 40 bending curves.
The runners were under the special protection of 聖護院宮　Shogoin no Miya, a temple in Kyoto and ferry boats had to come back from the river to give them a first go.
うなぎ街道 - 悪路の中国山地越え
- reference source : sanin-chuo.co.jp... -


. Kaido: The Ancient Highways 日本の街道 .


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Worldwide use

It seems eel is not eaten much in America.

The American eel, Anguilla rostrata, is a catadromous fish found on the eastern coast of North America. It has a snake-like body with a small sharp pointed head. It is brown on top and a tan-yellow color on the bottom. It has sharp pointed teeth but no pelvic fins. It is very similar to the European eel, but the two species differ in number of chromosomes and vertebrae.

In 2010, Greenpeace International has added the american eel to its seafood red list. "
The Greenpeace International seafood red list is a list of fish that are commonly sold in supermarkets around the world, and which have a very high risk of being sourced from unsustainable fisheries."
©　More in the WIKIPEDIA !


Aal in Deutschland
Aal auf Stroh - eel on straw
Hamburger Aalsuppe - eel soup
Kräuteraal - eel in herb sauce
... Grüner Aal in Kräutersauce
Räucheraal - smoked eel
source :　www.chefkoch.de


Spickaal (smoked eel)
Schillerlocke (strip of smoked rock salmon)
Räucheraal, smoked eel, was especially popular during the Christmas holidays.
kigo for all winter


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Things found on the way


. Eel catch problems .
February 2012


*****************************
HAIKU




う なぎやのうの字　鰻のように書き　
unagiya no u no ji man no yoo ni kaki

the letter U
of the unagi restaurant
written just like the fish

Kaboo　佳宝



鰻屋のうの字　三尺余り伸び　　　
unagiya no u no ji sanshaku amari nobi

the letter U
of the unagi restaurant ...
almost one meter long　　　　　

Tennan 天南


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サービスの肝吸い肝が見当たらず　　
saabisu no kimosui kimo ga miatarazu

this free liver soup
does not have one bit
of eel liver　!　　　　

Ganjiroo 頑治郎


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Related words

***** Donburi丼 Bowl of rice with topping

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


***** WASHOKU : FISH and SEAFOOD SAIJIKI

unagi うなぎ /　鰻 と伝説 Legends about the eel

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[ . BACK to WORLDKIGO . TOP . ]
- #unagi #eelunagi -
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Nori laver seaweed

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Laver seaweed (nori)

***** Location: Japan
***** Season: Early Spring
***** Category: Humanity

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Explanation

laver, sea lettuce, nori　海苔
..... Porphyra tenera

to dry laver, nori hosu 海苔干す
dried laver, hoshinori 干海苔

sweet laver, amanori 甘海苔（あまのり）
laver from Asakusa, Asakusa nori 浅草海苔（あさくさのり）
laver from Kasai, Kasai nori 葛西海苔（かさいのり）

laver sheets to eat, nori hibi 海苔篊（のりひび）

bamboo poles to grow seaweed among, nori soda 海苔粗朶（のりそだ）
floating seaweed, nagarenori 流海苔（ながれのり）
picking up seaweed, hiroi nori拾い海苔（ひろいのり）
board to dry seaweed 海苔砧（のりきぬた）、norisu 海苔簀（のりす）

susabi nori すさび海苔（すさびのり）
Nori from Uppuri Island, uppurui nori 十六島海苔（うっぷるいのり）

boat to harvest laver, noribune 海苔舟

gathering laver, harvesting laver, nori tori 海苔採
harvesting nori seeweeds, nori toru 海苔採る（のりとる）

... ... ...

"rock laver", iwa nori 岩海苔 いわのり
kigo for early spring

..... kaifu nori 海府海苔（かいふのり）
They are picked from the rocks and cliffs by hand when the tide receedes and are quite expensive.


"hair of the sea", ugo 海髪 うご
a kind of red seaweed, igisu
..... ogo おご、ogo nori 江籬（おごのり）、ugo nori うごのり、nagoya なごや


white seaweed (duckweed), shiramo 白藻 しらも
..... tsurushiramo 蔓白藻（つるしらも）、oo ogonori おおおごのり


green seaweed, aonori 青海苔
..... ito aosa いとあおさ、naga aonori 長青海苔（ながあおのり）、sasanori 笹海苔（ささのり）、usuba aonori 薄葉あおのり（うすばあおのり）、hito-e gusa ひとえぐさ


"cherry blossom seaweed" sakuranori 桜海苔 さくらのり
..... mukade nori むかで海苔（むかでのり）、okitsu nori 興津海苔（おきつのり）


"pine seaweed" matsu nori 松海苔 まつのり
..... pine needle seaweed, matsuba nori 松葉海苔（まつばのり）、tenboso てんぼそ


Saga nori 佐賀のり / 佐賀海苔 Saga Nori Laver. seaweed
from the Ariakekai Sea


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regional humanity kigo for the New Year

yukinori, yuki nori　雪海苔　"snow-nori"
also called
hatsu nori　初海苔, or ichiban nori 一番海苔
This is a local kigo about the iwanori from Sado Island and along the coast of Echigo. They are given as an offering to the deity of the New Year on January first.
Even Ryokan has written a poem about this nori.

越の海 野積の裏の 海苔を得ば 懸けて偲ばぬ 月も日もなし
良寛 Ryokan


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Nori (Japanese: 海苔) (Chinese: 海苔; pinyin: haitāi, Korean: kim or gim) is the Japanese name for various edible seaweed species of the red alga Porphyra including most notably P. yezoensis and P. tenera, sometimes called laver. The term nori is also commonly used to refer to the food products created from these "sea vegetables", similar to the Korean gim. Finished products are made by a shredding and rack-drying process that resembles papermaking. Japan, Korea, and China are the current major producers of nori.

Nori is commonly used as a wrap for sushi and onigiri. It is also a common garnish or flavoring in noodle preparations and soups. Nori is most typically toasted prior to consumption ("yaki-nori" in Japanese). A very common and popular secondary product is toasted and flavored nori ("ajitsuke-nori" in Japanese), in which a flavoring mixture (variable, but typically soy sauce, spices and sugar in the Japanese style or sesame oil and salt in the Korean style) is applied in combination with the toasting process. Nori is also eaten by making it into a soy sauce flavored paste noritsukudani (海苔佃煮).

A related product, prepared from the unrelated green algae Monostroma and Enteromorpha, is called aonori (青海苔 literally "blue nori") and is used like herbs on everyday meals like okonomiyaki and yakisoba.

Great source of Iron and Calcium.
©　More in the WIKIPEDIA !
ao-nori

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Asakusa nori 浅草海苔 Nori from Asakusa / Edo





江戸自慢三十六興　品川海苔
Utagawa Toyokuni 3rd 歌川豊国三代

A lady is sitting next to a dinner tray, grilling the Nori for a moment over charcoal on a Hibachi brazier to make them crisp and more tasty.


- quote -
Nori is an indispensable element of any sushi meal. At first glance, the black sheets of dried seaweed may look unappetizing, but nori is a healthy, nutritious sea vegetable. The type called Asakusa nori was once synonymous with nori, but is now fast disappearing.

The primary countries with nori-eating cultures in the world today are Japan, South Korea, and parts of China. In Japan, nori is a handy food item that is either used to wrap balls or rolls of rice or sliced into thin strips and sprinkled over various food items as a condiment. In the past, Westerners unfamiliar with nori were surprised to see Japanese people eating "black paper." But today, nori is widely recognized as a health food derived from the sea, and it can be found on the shelves of most natural food shops and supermarkets in the United States.

When Japanese people hear the word "nori," most conjure up images of Asakusa nori. But the type that is sold today is invariably the type called Susabi nori, as it is almost impossible to find Asakusa nori on the market today.

- - - - - Origins
Nori in Korean is called gim, which grows from spores on underwater rocks and branches of sea plants. According to Chosen shokubutsu-shi (The Flora of Korea) by Korean culinary expert Chun Daesong, nori first entered Japan in the late sixteenth century following a military expedition to Korea by warlord Toyotomi Hideyoshi. Nori was reportedly brought back to Japan, first to Hiroshima and eventually to Edo (present-day Tokyo), after which nori aquaculture began in Tokyo Bay.

Great progress was made in aquaculture techniques following World War II. Nori is harvested much like green tea, with only freshly grown "sprouts" being plucked. Sprouts are soft while young, but they harden as they grow. Harvest periods are very short and yields small if the process is left completely to nature.

Thus a method was developed to prolong the harvest period. Seedlings on nets are lowered into the sea until they grow to around 3 to 4 centimeters. They are then drawn up and preserved in a frozen state. When the nets are lowered into the sea again, the nori starts growing again. This method has more than doubled nori's harvest period.

- - - - - The Disappearance of Asakusa Nori
Nori usually refers to amanori (genus Porphyra), of which the Asakusa variety was once quite common. Most amanori freshly harvested off Japan's coast has a sweet aroma and a faintly sweet taste, giving rise to its name (amanori means "sweet nori"). Most amanori is found along the Pacific coast, in the Seto Inland Sea, and on the northwest shores of Kyushu in the upper intertidal. It is most commonly seen near river mouths, where water tends to have lower salinity.

Asakusa nori is extremely vulnerable to changes in temperature and to seawater contamination and is highly susceptible to disease. It may only be natural, then, that this type gradually disappeared as pollution grew more serious in Japan.

- - - - - Shigemi Koga, an Asakusa Nori Grower
Growing Asakusa nori without acid treatment requires the use of healthy seeds. Shigemi Koga (58) thus frequently visits a fisheries research center that cultivates a type of Asakusa nori called Noguchi in June to check the growth of seedlings. In September he prepares the breeding grounds by inserting metal poles that will hold the nets, and in mid-October, when seawater is around 22 to 23 degrees, he releases the spores. If seawater temperatures rise too high, the seedlings will die. To each net he hand-ties small bags of oyster shells that contain nori filaments. This is a task that continues from early morning to late at night with the help of many colleagues.

- - - - - Preserving Asakusa Nori
There are others in Kyushu's Ariake Bay-where Susabi nori has become the norm-besides Koga who are at least choosing not to cave in to the acid treatment trend in an effort to keep Asakusa nori aquaculture alive.
Read more :
- source : tokyofoundation.org - Shiokawa, Kyoko 2008-


. Asakusa 浅草 district in Edo .
Seaweed Shop of Nakajimaya Heiemon
御膳海苔所 . 中島屋平左衛門

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Worldwide use

Nori : Rotalgentang


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Things found on the way


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HAIKU

Matsuo Basho wrote :




衰ひや歯に喰ひ当てし海苔の砂
otoroi ya ha ni kuiateshi nori no suna

getting weak
when a tooth bites down
sand in seaweed
Tr. Reichhold


ebbing strength--
my teeth detect a grain of sand
in the dried seaweed
Tr. Ueda


teeth sensitive to the sand
in salad greens --
I'm getting old
Tr. Hass


feeling decrepit
biting on a bit of sand
in the dried seaweed
Tr. Larry Bole


Written in 1691 元禄4年, Basho age 48.
Suddenly Basho feels old, by just a small incident at the dinner table.
(This hokku has the cut marker YA at the end of line 1.)


.............................................................................


For his time he wasn't a young man anymore, not old, but the common age of dying was around 50. He didn't need to use oysters to become aroused so he wrote:


牡蠣よりは海苔をば老の売りもせで　
kaki yori wa nori o ba oi no uri mo sede

rather than oysters
it's dried seaweed one should sell
when one is old

Basho has no need for oysters because he is of age, but to stay healthy he ate dried seaweed.

source : Kristjaan Panneman





Written in the spring of 1687 貞亨4年春.
It seems he observend an old man with a shoulder carrying pole, selling oysters, and wondered if the lighter seaweed would not be a better deal.

. . . . .





海苔汁の手際見せけり浅黄椀
nori jiru no tegiwa mise keri asagi wan

he is so skillfull
at serving seaweed soup -
in this laquer bowl l
Tr. Gabi Greve



seaweed soup
shows such skill
in a decorated bowl　
Tr. Reichhold



Written in 1684 貞亨元年.
He visited his disciple Kasuya Chiri 粕谷千里, who lived in Asakusa, Edo, a place famous for its nori even today.
The green norijiru soup was served in a light yellow bowl to make a colorful contrast.


asagiwan 浅葱椀 "blue laquer bowl"
in the translations of Shirane
The bowls are covered with black laquer and then decorated with golden flower and bird design.

More haiku by Basho and details about
. asagiwan 浅葱椀 - Bowls and Haiku .

***** . asagi あさぎ - 浅黄 - 浅葱 hues of light yellow, green and blue .


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


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Related words

***** Seaweed (kaisoo) Japan

Including laver (nori), kelp (wakame), duckweed (mo) and agar agar (tengusa)

Seaweeds are a daily ingredient in Japanese food.
Seaweeds are sometimes called "sea vegetables".
Sea vegetables are seaweeds used as vegetables.

. .. . . . . . . . . . . . .. BACKUP

kelp, wakame, 若布, 和布
..... Undaria pinnatifida

nigime にぎめ
boat for harvesting kelp, wakamekaribune 若布刈舟

harvesting wakame seeweeds, wakame karu
若布刈る (わかめかる)
wakame toru 若布採る（わかめとる）

drying seeweeds, wakame hosu 若布干す（わかめほす）
drying hijiki seaweed, hijiki hosu ひじき干す（ひじきほす）
harvesting mirume seaweed, mirume karu みるめ刈る（みるめかる）
harvesting arame seaweed, arame karu 荒布刈る（あらめかる）

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Kigo for SUMMER

gathering agar agar, tengusa tori　天草採り

cutting duckweed, mo kari 藻刈り
late summer

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Kigo for NEW YEAR

gulf weed, seagrapes, sea grape, hondawara　ほんだわら


Seaweed Daruma , Konbu Daruma 昆布だるま 　

尼崎大覚寺のこんぶ達磨、from Daikaku-ji, Amagasaki 　
Kigo for New Year or Spring at Amagasaki

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WASHOKU : INGREDIENTS


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