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.......... JJJ
jagaimo, jaga-imo ... Kartoffel (Danshaku und May Queen) Solanum tuberosum
jajamen ... Jajamen. Nudelgericht aus Morioka.
janjanyaki ... Braten von Lachs auf der heißen Eiesnplatte
jibachiyaki ... gegrillte Larven der Erdwespe
jibuni冶部煮... Jibuni. Wildente mit Gemüse gekocht, aus Kanazawa
jidai ... xzy-Zeit !
jidori ... lokale Hühnerarten
jigoku mushi ... „Dämpfen in der Hölle“. Für Hühner und andere Zutaten aus Oita
jigokumushi gama ...Dampfgarer
jingisukaan nabe, Genghis Khan nabe, ... Dschingis Khan-Grillgericht, Eintopf mit Hammelfleisch
jizaikagi ... Kesselhaken
Joomon jidai ... Jomon-Zeit. ?Jungsteinzeit
... joomon 縄文 Schnurmuster; Strohschnurmuster #Schnurabdruckdekor
jooyanabe ... „Eintopf für jeden Abend“ "hodgepodge for each evening"
joshinko ... Mehl aus Uruchi-Reis 上新粉
junmaishu ... Reiner Reiswein, ohne Zusatz von Alkohol oder Zucker
junmaisu ... Reiner Reisessig, pure rice vinegar
jure ジュレ ... jelly . from the French: gelee
................................................ KKKK
..... KAKAKA
kaa カー ... spice from south-east asia. sold raw, dry or frozen.
kabayaki かばやき【蒲焼き】 ... grilled or broiled eel. gebratener Aal
kabocha ... Kürbis. Gartenkürbis. Cucurbita moschata
kabocha taikai ... „Fest der großen Kürbise“ auf Shoodoshima
kabosu ... Kabosu-Zitrusfrucht. Citrus sphaerocarpa.
kabu ... Mairübchen §Rüben, scheint das gleiche wie kabura zu sein.
kabura ... Rübe, Brassica campestris var. rapa
kaburazushi ... Fermentierte Rüben und Gelbschwanz
kaerichirimen, kaeri-chirimen かえりちりめん ... kind of small, dried fish (shirasu boshi)
kaeshi, okaeshi … Gegengeschenk
kagamimochi … „Neujahrs-Mochi“. rundes Mochi. „Spiegel-Mochi“. kazarimochi ... Dekorations-Mochi. Neujahrsdekoration.
kagen jooyu, kagenzu 加減醤油 加減酢 ... tpye of mixes soy sauce / vinegar. can be mixed with ricewine or dashi.
kaibashira かいばしら【貝柱】 ... adductor muscle in a shellfish. Muschelband (der Jakobsmuschel). sold dry or in cans.
kaienupeppe カイエヌペッパ ... cayenne pepper
kaiseki ryoori ... Kleine Mahlzeit vor der Teezeremonie懐石
kaiseki ryoori ... Kaiseki-Cuisine. Festliche Mahlzeit. 会席料理
kaisendonburi, kaisen donburi ... Schale Reis mit gemischten Meeresfrüchten 海鮮どんぶり
kaishiki かいしき ... white paper to place food on. in olden times, sasa leaves were used.
kaisho 会所 ... place to come for eating a formal kaiseki meal (example: Golden Pavillion)
kaisoo ... Seegras. 海草 seaweed
kaitoo 解凍 ... thaw, defrost. auftauen
kaitooge ... Eier des Kraken海藤花（かいとうげ）
kaiware daikon ... Rettichsprossen (vom weißen Rettich), see kaiwari.
kaiwarena ... Samensprossen
kaiwari 貝割り ... tool to open shells
kaiwarina 貝割り菜 (kaiwarena) ... frisch gesprossenes Gemüse, radish or beans. also kaiware.
kaiyaki … Muscheln in der Schale gegrillt
kajika ... Kaulkopf (Spinnenfisch). Cottus kazika
kajikibashi ... Essstäbchen für Wildfleisch
kaki, magaki ... Fam. Pazifische Felsenaustern (Meresfrüchte). Fam. Crassostrea – gemeine Pazifische Felsenauster : magaki, Crassostrea gigas ist Pacific cupped oyster, pacific giant oyster (Pazifische Riesen-Felsenauster, iwagaki,Crassostrea nippona. Oysters)
kaki, kaki no ki ... Persimone (Früchte), Sharonfrucht. Diospyros kaki. Persimmon, Sharon Fruit (bitter kaki variety prepared for eating)
kakiage, kaki age ... Kakiage. geschnitzeltes Tenpura mit geschnittenen Muscheln, Krabben und Gemüse.
kakigoori ... Raspeleis §Geraspeltes Eis. ?Kratzeis
kaki no dotenabe ... Austern-Dotenabe-Eintopf
kaki no tane ... Arare in der Form von Persimonen-Samen
kakitamajiru かきたまじる / 掻き卵汁 ... soup with beaten egg
kakko ... „Skorpion-Snack“. Konfekt aus China. 餲餬
kakuni 角煮 ... das Kakuni, in Würfel geschnittenes x. diced pork.
kakushiaji かくしあじ【隠し味】 ... Geschmacksverfeinerung
kakuterusoosu カクテルソース ... cocktail sauce
kama ... Breitblättriger Rohrkolben. Typha latifolia.
kamaboko ... Fischpastete. (Fischkuchen)
kamameshi ... Reis und Beilagen im gleichen Topf gekocht
kamasu 梭魚 (かます) ... Roter Barrakuda §Edelhecht . Sphyraena pinguis . yamato kamasu : Sphyraena japonica … red barracuda
kaminariika, kaminari ika ... „Donner-Tintenfisch“. mongo-ika für Sushi. Sepia lycidas. kobu-ika
kanagushi 金ぐし ... metal skewer
kanappe カナッペ ... cannape. Kanapee, Cocktailhappen
kanbaikoo 寒梅粉 ... mochigome-Klebreismehl, in der Zeit gemacht, wenn die „Pflaumen im Kalten“ blühen. kanbai
kanbiiru ... Bier in Dosen, Büchsenbier
kanbutsu ... getrocknete Lebensmittel
kancha ... „Tee aus der kalten Jahreszeit“, Tokushima
kaneroni カネロニ ... cannelloni
kani ... Krebs. ?Krabbe. Fam. Brachyura ... siehe Untergruppen mit Eigennamen
kanikama / kanifuumi kamaboko かに風味かまぼこ... Kamaboko aus Krabbenfleisch
kanikurokke ... Krabben-Kroketten
kanimiso ... Paste aus Krabbeneingeweiden
kanitama ... Omlett mit Krabbenfleisch, chinesische Art
kanizoosui ... Angedickte Reissuppe mit Krabbenfleisch. rice porridge
kankidan, danki ... „Freuden-Kräcker“. Neujahrskonfekt.
kankoro ... Mehl aus Süßkartoffeln. Shoodoshima
kankoro soba ... Kankoro-Nudeln.
kanpachi ... Gelbschwanzstachelmakrele §Bastard-Makrele (Ersatz: Meeräsche oder Knurrhahn) Seriola dumerili. greater amberjack
kanpo ... chinesische Medizin
kanpyoo ... getrocknete Kürbisstreifen. von Lagenaria siceraria var. hispida
kanraku ... Käse. 乾酪
kanroni ... in angesüßter Soyasauce gekochtes
kansaba 寒サバ ... „Makrele im Kalten“
kansui ... alkalische Lösung, für die Ramen-Nudelherstellung
kantamago ... im Winter gelegte Hühnereier
kanten ... Agar-Agar. aus Tengusa. Gelidium amansii
kanzoo甘草 ... Süßholz, Lakrize. Glycyrrhiza uralensis und G.glabra
kanzoo萱草 ... Taglilie. Hemerocallis fulva
kaoyaapin カオヤーピン / 烤鴨餅... chinese food, kind of crepe, to wrap pecking duck and others.
kappamaki ... „Gurken-Rolle für einen Wasserkobold“ Sushiart
kappoo 割烹（かっぽう） ... "Geschnittenes und Gekochtes" . Lebensmittel zubereiten. kappyo ryoori Traditionelles Japanisches Essen.
kara-age, karaage ... ohne marinieren Frittiertes, nur in katakuriko oder Mehl gewendet . Tatsuta.age, tatsutaage mariniert in Sojasauce und Mirin, dann nur katakuriko.
karashi ... Japanischer Senf. scharf
karashi mentaiko ... Alaska-Seelachsrogen, scharf
karashina ... Senfkraut. Brassica juncea
karasumi ... getrockneter Rogen der Meeräsche
karayaki ... Meeresfrüchte in der Schale gegrillt
karee ... der Curry (als Gewürz), das Curry (als Gericht)
karee pan ... Curry in Brotteig
karei ... Kliesche. Limanda limanda §Seriola dumerili. dab
karei鰈 ... Flunder. Platichtichthys flesus. flounder
karei, magarei ... §Seezunge (Scholle, Plattfisch). Pleuronectes herzensteini
karifurawaa ... Blumenkohl. Brassica oleracea var. botrytis.
karubi … Koreanische Speise. Rinderrippen in Sauce mariniert für yakiniku. Calbie, galbi in Korean.
kasago笠子... Skorpionsfisch-Art. Sebastiscus marmoratus. false kelpfish. sebastinae sind Stachelköpfe
kasairui かさいるい【花菜類】 ... fruits and vegetables. Früchte und Gemüse
kashi no mi ... Eichel. Von der Eiche Quercus glauca.
kashoo 花椒 ... kind of chinese mountain pepper
kashooen 花椒塩 ... salt with Chinese mountain pepper
kashuunatsu カシューナツ / カシューナッツ ... cashew nuts
kasu かす【滓／糟／粕】 ... lees, dregs grounds. Treber, Bodensatz, Rückstand
kasujiru 粕汁 ... soup with sake lees
kassuree カッスレー ... cassoulet
kasuzuke 粕漬け ... pickled with sake lees
kasutaado ... Vanillepudding, Vanillesauce. custard
kasutera ... Castella. Castilian cake. Biskuitkuchen. Spanischer Kastenkuchen. Kastella.
katakuchi iwashi ... Anchovis. Sardelle. Anchovy. Engraulis japonica
katakuriko かたくりこ【片栗粉】 ..... Hundsveilchen-Stärke . #Stärkemehl (aus Hundsveilchen) Erythronium japonicum
kataniku, kataroosu 肩肉 ... Fleisch von der Schulter
katei ryoori ... Hausmannskost
katorari カトラー ... cutlery. Besteck
katoruepisu, katoru episu カトルエピス ... quatre epice, quatre espices. mixed spices
katsu ... Kotelette ?Schnitzel ?Schweineschnitzel / auch "fight to win"
katsuretsu カツレツ ... cutlet. Kotelette
katsudon ... Reis mit Schnitzel
katsukaree, Katsu karē ... Schnitzel mit Currysauce ?Kotelette mit Currysauce
katsuo ... Bonito-Thunfisch. . Echter Bonito ??Bonito / Blaufisch (Thunfischart) . Katsuwonus pelamis. skipjack tuna
katsuobushi ... Katsuobushi.
There are two different things
the hard pieces Katsuobushi ?Katsuobushi-Stücke and
the small light flakes, Katsuobushi-Flocken ? Katsuobushi-Späne 鰹節 (kezurikatsuo ?Bonitospäne ?Bonitoflocken) .
katsuo no tataki ... Bonito-Sushi ?Katsuo-Sushi mit gehackten Frühlingszwiebeln und Knoblauch (scharf angebratener Bonito)
katteeji chiizu カッテージチーズ ... cottage cheese. Hüttenkäse, körniger Schichtkäse
kawaebi, kawa-ebi ... Flußgarnele. Macrobrachium nipponense
kawahagi ... Segelfeilenfisch §Feilenfisch Stephanolepis cirrhifer. thread-sail filefish
kawakani, sawagani ... Flußkrabbe, Flusskrabbe. Geothelphusa dehaani. Japanische Süßwasserkrabbe
kayaki ... weiße Nanbu-Waffeln für die Suppe. nanbu senbei
kayu, o-kayu, okayu ... Reissuppe. Reisgrütze (nicht Reisbrei). shirakayu白粥 . weisse Reissuppe
kazunoko, kazu no ko かずのこ【数の子】 ... herring roe. Heringsrogen. „Unzählbare Kinder“.
.......... KEKEKE
kegani ... Haarkrabbe. Kegani-Krabbe. Haarkrabben (haarige Krabbe). Erimacrus isenbeckii. hairy crab. 大栗蟹 ookurigani, Esskastanienkrabbe
keishin ... Zimtgebäck.
keihan鶏飯（けいはん）... Reis mit Hühnchen
kenboo ... good mother. ryoosai kenboo 良妻賢母 good wife and wise mother
kengyo 献魚 ... Fisch als Opfergabe
kenzakiika, kenzaki ika, kensaki ika ... Schwertspitzen-Kalmar. § Schwertspitzen-Tintenfisch. Loligo edulis
keshoojio ... „Salz-Makeup“ für Grillfische, auf Schwanz und Flossen.
.......... KIKIKI
kibi ... Hirse. Panicum miliaceum.
kibidango, kibi dango … Hirsekloß, Hirseklößchen, Hirsebällchen黍団子 millet dumplings ... mit mochikibi. Mischung aus ca. 60% Mochigome und 40% Hirse
kibimochi ... Mochi aus Hirsemehl.
kibinago黍女子、黍魚子、吉備女子、吉備奈仔... „Blaue Sprotte“. Spratelloides gracilis. Silver-stripe round herring, Slender sprat
kichiji ... Fisch. Sebastolobus macrochir. Art „kasago“.
kihada黄肌、木肌... Gelbflossen-Thunfisch. §Gelbflossen-Thun.. Thunnus albacares. yellowfin tuna
kiji ... Fasan Phasianus colchicus tohkaidi
kijooyu udon ... udon mit Sojasauce生醤油（きじょうゆ）
kikurage ... „Quallen der Bäume“. Holunderschwamm. Auricularia auricula
kikuza きくざ【菊座】 ... "Chrysanthemensitz", japanische Kürbisart. Kikuza Squash. Cucurbita moschata
kimchi ... Kimchi, kimchee, Korean kimchee
kimi ... Eigelb
kimiyaki ... Braten mit einem Eigelb. auch oogonyaki, Gold-Gebratenes.
kin 禽 ... two-legged animals, birds to be eaten
kinako きなこ【黄な粉】 ... soybean flour. Sojabohnenmehl. „Gelbes Mehl“. gedörrtes Sojabohnenmehl
kinkatoo ... „Goldener Blumen-Zucker“, Süßigkeit aus Kanazawa
kinmedai金目鯛... Kinmedai. Centroberyx druzhinini 金目鯛 §Südlicher Kaiserbarsch. §Beryx splendens. - Golden Eye snapper. alfonsino
kinjisoo ... 金時草 … Kinjiso. Blattgemüse aus Kanazawa. Gynura bicolor
kinpira ... Schwarzwurzel gekocht in Sojasauce und Sesamöl
kinoko, ki no ko ... Pilze (allgemeine Bezeichnung)
kinomi, ki no mi ... Nüsse
kintoki mame ... Kintoki-Bohnen. Phaseolus vulgaris. large adzuki beans
kinton ... Kinton-Brei. Aus Süßkartoffeln oder Esskastanien oder Bohnen.
kinugoshidoofu ... Seiden-Tofu #Seidentofu. Durch ein Seidensieb passierter Tofu
kinusaya ... Zuckererbse, Zuckererbsenschote. Fam. Leguminosae
kirimugi ... „geschnittener Weizen“, Name für Nudeln in der Kamakurazeit
kiritanpo ... Gerösteter Reis am Stab . das Kiritampo, ?gegrillter Kiritanpo-Reis, Reisrolle (?Kiritanpo $Fischrolle)
kiru 切る ... cutting food. xxxkiri, xxxgiri ... see extra entry.
kisago ... Strandschnecke. Umbonium costatum
kisaminegi ... fein geschnittener Lauch
kinshi tamago ... „Goldfaden-Ei“. Dünnes Omelett, in feine Streifen geschnitten
kishimen ... Bandnudeln aus Nagoya. Weizennudeln
kisu ... Japanischer Sillago. §Sillago (Sillago japonica §Sillaginidae, Weißlinge) . japanese whiting
kitamaebune ... Schiff der nördlichen Handelsrute
kitsune ... Fuchs. Inari ist die Fuchsgottheit.
kitsune udon, kitsune soba ... mit Abura-Age, der Lieblingsspeise des Fuchses: Udon-Nudelsuppe mit einem Fuchs“ „Buchweizen-Nudelsuppe mit einem Fuchs“
.......... KOKOKO
kobumaki, konbumaki ... Kombu-Rollen
kochi, magochi鯒 ... Indischer Plattkopf §Plattkopf (Fisch) Platycephalus indicus $Platycephalus sp. Bartail flathat
kochi ... Entenschnabel-Plattkopf. Bembrops anatirostris. duckbill flathat
kochi … Indischer Plattkopf, Platycephalus indicus, bartail flathat
kogomi ... Straußenfarn. Matteuccia struthiopteris. oistrich fern
kohada/ shinko ... Gefleckter Pazifikhering §Alse/Maifisch. Konosirus punctatus. dotted gizzard shad
Kojiki ... älteste Geschichtschronik, 8. Jhd.
kokemomo ... Preiselbeere
kokemushi 苔蒸し… moss simmering
kokuminshoku 国民食 ... national dish
kokumotsu ... Getreide
kokusan 国産 ... domesitcally produced food, Japanese food source
komatsuna ..... Senfspinat #Das Komatsuna (Brassica rapa var. perviridis) spinach mustard
kome ... Reis auf dem Feld. Oryza sativa var. japonica, short-grain rice
komesu, yonezu … Reisessig
komochi ... „mit Kindern“ weibliche Fische
komodoofu, komo toofu コモドウフ tofu wrapped in a straw coever
komugi ... Weizen. Triticum aestivum. komugiko ... wheat flour
konbini コンビニ ... Konbini. ?Kombini / convenience store, Selbstbedienungsladen. Conbini
konbu ... Kombu (DAS Kombu). ?Kombu-Seetang ?Konbu. ?Riementang. ?Braunalge.. Laminaria japonica. Laminaria saccharina. Royal or Sweet Kombu. Sea spaghetti (Himanthalia elongata).
konbumaki ... Kombu-Rollen ?Konbu-Rollen
kondate 献立 ... menu, Menü. Zusammenstellung der Speisen für eine Mahlzeit
konebachi ... Knetschale. Für Soba und Udon
konnyakuimo, konnyaku imo ... Konjak. Konjakknolle ?Konnyaku-Knolle. #Konjakwurzel . Amorphophallus konjac. Wunderwurzel Glucomannan. auch Teufelszunge oder Tränenbaum
konnyaku ... Konjak. #?Konnyaku #Konjac – ito-konnyaku ... Faden-Konjak #Faden-Konnyaku. gelatineartige Masse aus Aronstabknollen. Amorphophallus konjac. nama-imo konnyaku, roher Konjak (direkt aus Knollen zubereitet)
konnyaku ko .. 蒟蒻粉.. Konjakmehl. #Konjacmehl. Konjak-Extrakt. Ein Verdickungsmittel
... ita-konnyaku ... Konjak im Block
... shirataki ... Konjak-Glasnudeln
... konnyakudama ... Konjak-Knolle
konomiyaki ... siehe Okonomiyaki
konowata ... gesalzene Eingeweide der Seegurke
konpeitoo ... sugar candy. Konfekt. 金平糖; 金米糖. vom portugiesischen confeito. also aruheitoo 有平糖
konsome karyuu ... Brühe-Granulat §granulierte Brühe
konton ... Teigtaschen mit Fleischbällchen und Gemüse
koogen yasai ... Gemüse der Hochebenen
kooika, koo ika ... Tintenfisch. Sepia esculenta甲烏賊
kooji ... Hefe. Kooji-Pilzkultur. Reis-Kooji, kome kooji, Aspergillus oryzae 米麹. - mugi-kooji Weizen-Kooji. mamekooji, Bohnen-Kooji-Pilzkultur (Aspergillus hatcho)
koon コーン... Mais / Babymaiskolben. (tomorokoshi, corn)
.............................................................................
koonfureeku ... Cornflakes
Autumn sunrise---
the smell of
cornflakes
Fred Masarani
Autumn 2012
.............................................................................
koo no mono 香の物 ... pickles
Koorai ninjin 高麗人参... Koreanischer Ginseng. Panax ginseng
koppepan ... süßes Hefebrötchen
korokke ... Krokette
koshiabura, koshi-abura ... „Koshi-Abura-Sprossen“. Acanthopanax sciadophylloides (Fam. der Aralien)
kowa, okowa, kowameshi ... Mochi-Klebreis mit roten Bohnen
kowaii, kowameshi 強飯 ... hard boiled rice from uruchimai
Kooyadoofu ... Koya-Tofu. getrockneter Tofu vom Bergkloster Koyasan. (166)
.......... KUKUKU
kuchi ... anderer Name für „ishimochi“ ... Adlerfisch. Argyrosomus argentatus.
kuchikiri, kuchi kiri 口切り ... opening the lid of a new tea container
kuchinashi ... Gardenie. Gardenia jasminoides
kuchioto, kuchi oto 口音 ... noises of the mouth when eating
kudamono … Frucht, Obst.
kuitsumi … “Essen gemeinsam herauspicken” zum Neujahrsfest
kujira ... Walfisch
kujira nabe ... Walfleisch-Eintopf
kukkii ... Keks, Gebäck, Plätzchen
kuko no mi ... Frucht vom chinesischen Bocksdorn, Lycium chinense. chinese wolfberry
kuma ... Bär. Fam. Ursidae
kuma nabe, kumanabe ... Bären-Eintopf
kumogani ... „Spinnenkrabbe“. ?Schneekrabbe? Chionoecetes opilio
kuppa ... Koreanische Reissuppe
kuri ... Esskastanie. Castanea crenata.
kuriaji kabocha ... Hokkaidokürbis. Cucurbita maxima convar. akai kabocha roter Hokkaidokürbis aus Kaga (als Ersatz für Nanking-Kürbis)
kurigani ... „Eßkastanien-Krabbe“. Telmessus cheiragonus
kurigohan ... Reis mit Esskastanien
kurikinton 栗金団 ... Mus aus Esskastanien ?Püree aus Esskastanien
kurimeshi ... Reis mit Esskastanien
kuri shiroppu 栗シロップ ... Kastaniensirup
kuritaruto ... Törtchen mit Esskastanienpaste
kuroawabi ... Schwarze Abalone. Haliotis discus
kurodai ... dunkle Meerbrasse. Acanthopagrus schlegeli
kurogoma ... schwarzer Sesam. Sesamum indicum nigrum
kurokawa ... Schwarzer Kürbis . kind of pumpkin
kuromaguro, kuro maguro ... nördlicher Blauflossen-Thunfisch. §nördlicher Blauflossen-Thun („Schwarzer Thunfisch“). Thunnus thynnus. northern bluefin tuna (§Thunnus orientalis)
kuromame ... schwarze Sojabohnen. Fam. Glycine max
kuromamecha ... Tee aus schwarzen Bohnen, Tottori
kuromejio … Salz vermischt mit Kurome-Seetang
kuromugi ... „schwarzer Weizen“, Name für Buchweizennudeln inder Heian-Zeit
Kuroshio 黒潮 ... Kuroshio-Strömung ?Kuroshio-Strom. Nordäquatorialstrom. lit. Strömung
kurosu ... “Schwarzer Reisssig” aus braunem Reis.
kuroyaki 黒焼き ... black grilled, dark baked (refers to animal meat in the Edo period)
kurozatoo ... brauner Zucker, Rohrzucker
kurozukuri … „schwarze Zubereitung“, in eigener Tinte und mit Salz gewürzter Tintenfisch
kuruma ebi, kuruma-ebi ... Geißelgarnele. Penaeus japonicus
kurumi ... Walnuss
kurimi-miso ... Walnuss-Miso ?Walnussmiso ?Walnusspaste
kusaya … “Stinker”
kushi ... Spieß. skewer
kushi-age ... auf Spießen in heißem Fett ausgebackene Speisen
kushi-dango, kushidango ... Klößchen am Spieß. see DANGO #Reisbällchen
kushigaki ... auf Spießen getrocknete Persimonen
kushikatsu ... frittiertes Schweinefleisch am Spieß
kushiyaki ... am Spieß gebratenes, meist gegrillt
kuwai ... Pfeilkraut, #Blattgemüse. Sagittaria trifolia. arrowhead bulb
kuzu くず【葛】 ... kudzu [Japanese arrowroot]. Pfeilwurzel, Knabenkraut, DAS Kuzu. Pueraria thunbergiana, P. lobata. ( マランタ Maranta rundinacea seems to be a different plant in the tropics)
kuzuko 葛粉（くずこ ) kudzu starch, made from the root. Pfeilwurzel-Stärke. #Kuzu-Stärke # Pfeilwurzelmehl, Knabenkrautmehl
kuzuan 葛餡 ... An-Masse auf Pfeilwurzel-Basis
kuzukake 葛掛け ... Gericht mit Pfeilwurzel-Sauce
kuzukiri 葛切り ... Nudeln aus Pfeilwurzel-Stärke
kuzumochi 葛餅 ... Küchlein aus Pfeilwurzel-Stärke
kuzuzakura 葛桜 ... mit rotem Bohnenmus gefülltes, mit einem Kirschblatt bedecktes Manju).
kuzuyu 葛湯 ... Pfeilwurzelmehlsuppe
kuzu ukon, kuzuukon クズウコン (葛鬱金) Pfeilwurz. Maranta arundinacea.
kyabetsu ... Kohl, Weißkohl. Fam. Brassica oleracea var. capitata … me-kyabetsu芽キャベツ, Rosenkohl, Brassia oleracea var. gemmifera. aka-kyabetsu … Rotkohl
..... とんがりキャベツ Spitzkohl, Pointed Cabbage
kyaraben … “Bentoo mit Characterfiguren”
kyooyasai … Gemüse aus Kyoto. Kyoto-vegetables. kyoosai, kyosai
kyuuri ... Gurke. Cucumis sativus. The Japanese cucumber is about 18 – 20 cm long, 2 mm in diameter and weighs about 180 – 200 grams. It is much smaller than a german Salatgurke. Landgurke.
kyuushoku ... Schulessen.Schulspeisung. school lunch
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Showing posts sorted by date for query kiritanpo. Sort by relevance Show all posts
5/23/2009
4/11/2009
Ki no ko . Mushrooms Pilze
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Mushrooms (kinoko, ki no ko) as food
Various types of local mushrooms are used for food.
Most of them are kigo for late autumn. Some are also regional specialities.
mushrooms, kinoko, ki no ko, take 茸, 菌
first mushroom, hatsu-take hatsutake 初茸
mountain with mushrooms, takeyama 茸山
looking for mushrooms in the forest,
mushroom hunting, kinokogari 茸狩
picking mushrooms, kinoko tori 茸採り（きのことり）
bag for mushrooms, kinoko kago 茸籠（きのこかご）
mat to spread mushrooms to dry, kinoko mushiro 茸筵（たけむしろ）
"watchman for mushrooms" kinoko ban 茸番（きのこばん）
vendor of mushrooms, kinoko uri 茸売（きのこうり）
rice with fresh mushrooms, kinoko meshi,
takenoko meshi 茸飯
kigo for late autumn
..... a delicacy on a cold autumn night
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benitake 紅茸 / ベニタケ "red mushroom" "scarlet mushroom
Fam. Russulaceae
kigo for all autumn
chitake soba ちたけそば soba
buckwheat noodles with chichi mushrooms
chichitake チチタケ / 乳茸 Lactarius volemus
Enoki take えのきたけ, (えのきだけ)(榎茸) enoki mushrooms, enokidake, enoki-dake
enokidake, hackberry, velvet shank
Flammulina velutipes
kigo for early winter
cultivated version of the wild nameko.
. . . CLICK here for Photos !
Enokitake-Pilz
They grow on old tree stumps and are beautifully white and shining. Grown in dark rooms, they look almost like moyashi bean sprouts.
They taste good when boiled in alufoil or added to a nabe hodgepodge.
. enoki 榎 nettletree, Chinese hackberry tree .
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Eringi エリンギ king trumpet mushroom
french horn mushroom, king oyster mushroom
Pleurotus eryngii
. . . CLICK here for Photos !
an edible mushroom native to Mediterranean regions of Europe, the Middle East, and North Africa, but also grown in parts of Asia.In Chinese, it is called xìng bào gū (杏鮑菇, lit. "almond abalone mushroom"), cì qín gū (刺芹菇, lit. "stab celery mushroom"), or cì qín cè ěr (刺芹側耳, lit. "stab celery side ear").
It is the largest species in the oyster mushroom genus, Pleurotus, which also contains the oyster mushroom Pleurotus ostreatus. It has a thick, meaty white stem and a small tan cap (in young specimens). It has little flavor or aroma when raw. When cooked it, develops typical mushroom umami flavors, with a texture similar to that of abalone.
The mushroom has a good shelf life. An effective cultivation method was introduced to Japan around 1993 and has become popular there used in variety of dishes, and is now cultivated and sold commercially in Australia.
Its species name is derived from the fact that it grows in association with the roots of Eryngium campestre or other Eryngium plants (English names: 'Sea Holly' or 'Eryngo').
© More in the WIKIPEDIA !
Introduced to Japan in 1995.
Hiratake (ひらたけ) 平茸 oyster mushroom
Pleurotus ostreatus
. . . CLICK here for Photos !
Austernpilz, Austernseitling
Eringi is a cultivated kind of hiratake.
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kikurage 木耳 (きくらげ) Jew's-ear; Judas-ear
lit. "jelly fish on a tree"
Auricularia auricula. Judasohr; Holunderschwamm,
Wolkenohrpilz "cloud ear mushroom"
kigo for mid-summer
It is sold dried and used for many side dishes in mountainous regions. It is used as a medicine in yakuzen medical dishes.
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Kuritake （くりたけ） 栗茸 Chestnut mushroom
..... kuri motashi 栗もたし（くりもたし)
Naematoloma sublateritium
kigo for late autumn
WKD ... more about Kuritake
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Maitake （まいたけ） 舞茸 Sheep’s Head, Hen of the Woods
Grifola frondosa
lit. "dancing mushroom".
black maitake, kuromai 黒舞茸（くろまい）
white maitake, shiromai 白舞茸（しろまい）
kigo for mid-autumn
Very popular in the Japanese kitchen, the KING of MUSHROOMS.
. . . CLICK here for Photos !
The underground tubers from which hen of the woods arises has been used in traditional Chinese and Japanese medicine to enhance the immune system. Researchers have also indicated that whole maitake has the ability to regulate blood pressure, glucose, insulin, and both serum and liver lipids, such as cholesterol, triglycerides, and phospholipids, and may also be useful for weight loss.
© More in the WIKIPEDIA !
They are mostly grown in dark places.
The name "dancing mushroom" comes from the peasure when eating them, you feel like getting up and dance for gratitude.
Best in the kiritanpo hodgepodge of Akita.
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Matsutake （まつたけ） 松茸 pine mushroom
Tricholoma matsutake = syn. T. nauseosum
..... one of the most expensive !
matsutake meshi, 松茸飯 (まつたけめし)
kigo for late autumn
Matsutake are hard to harvest and therefore the price is very high. Domestic productions of Matsutake in Japan have been sharply reduced over the last fifty years due to a pine nematode Bursaphelenchus xylophilus, and it has influenced the price a great deal. The annual harvest of Matsutake in Japan is now less than 1000 tons, and it is largely made up by imports from China, Korea, the American Pacific Northwest (Northern California - British Columbia) and Northern Europe (Sweden and Finland).The price for Matsutake in the Japanese market is highly dependent on quality, availability and origin. The Japanese Matsutake at the beginning of the season, which is the highest grade, can go up to $2000 per kilogram. In contrast, the average value for imported Matsutake is about $90 per kilogram.
Cooking
The main recipes for matsutake are matsutake soup, matsutake rice, grilled matsutake, etc. Their magnificently spicy aroma, similar to a blend of pine and cinnamon, enhances wild mushroom dishes and makes great recipes. The aroma lasts even after it is cooked.
© More in the WIKIPEDIA !
Kiefernpilz
Matsutake sold in Japan come also from China, Korea and Canada.
In former times, matsutake was abundant and people could affort it in their regular winter sukiyaki, but could not afford meat. Since 1950 things changed slowly and now they have meat in the sukiyaki, but no pine mushrooms, and they can not even aford a small piece of matsutake in their soup.
Tanba matsutake 丹波松茸
pine mushrooms from the Tamba region.
They are the most expensive to be eaten in Kyoto.
. . . CLICK here for Photos !
They come in three sizes,
koro コロ when the hat is not opened yet
wan 椀 when the hat starts opening "like a bowl"
hiraki 開き when the hat is fully opened
Some areas try to revive the local forest to make it easier for matsutake to grow in the forest. Trees are cut out to bring more sunshine to the ground and old leaves are taken away. One group is called "Matsutake juujigun" マツタケ十字軍, the Crusaders for Pine Mushrooms.
. . . CLICK here for Photos !
dobinmushi, dobin mushi どびん蒸し/ 土瓶蒸し
simmered in an earthen pot
with some dashi and mitsuba leaves, a shrimp, a piece of hamo eel and then some sudachi or kabosu citrus juice.
. . . CLICK here for Photos !
yaki matsutake やきまつたけ/ 焼松茸
grilled on charcoal
Sometimes wrapped in alufoile, sometimes in Japanese paper soaked in ricewine.
. . . CLICK here for Photos !
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hayamatsutake 早松茸 (はやまつたけ) "early matsutake"
. . . . . samatsu さまつ
kigo for late summer
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Matsutake were quite popular since the Heian period, and in Kyoto there were many spots for look for them and cook them outside.
But in Edo things were different.
To get all the timber for building the town, the trees around town were felled and fast-growing types planted.
To find a pine forest you had to qo quite far.
The third Shogun, Tokugawa Iemitsu, liked them anyway and had a relay of more than 10 stations to get them from about 100 away in Gunma, harvested in the evening and arriving at Edo Castle in the early morning - for his breakfast.
This relay is part of a local festival in Ota Town.
太田市｜太田松茸道中 Matsutake Dochu
CLICK For more photos !
and a view from an old guidebook
江戸時代の松茸狩り（『摂津名所図会』
金竜寺山松茸狩
looking for Matsutake at temple Kinryu-Ji
- source : edo-g.com/blog/2017 -
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Nameko なめこ(滑子) "slippery kids" nameko mushrooms
Pholiota nameko
kigo for all winter
Wild version of the cultivated enoki.
nametake なめたけ【滑茸】 was their old name.
nameko soup, namekojiru 滑子汁（なめこじる）
A small, amber-brown mushroom with a slightly gelatinous coating, It is enjoyed in miso soup and nabemono hodgepodges.
Wild nameko grwos in Yamagata and in the Shirakami mountains in the beech tree forests.
Nowadays, they are grown in special containers and available all year.
They are not mentioned in the old records of Japan, since they were never availabel in Kyoto or Edo, but only locally. Their slipperiness (numeri) is good for digesting amino acids.
This mushroom is only used in the kitchen of Japan, not in other countries.
der Nameko
In Yamagata, there is a "Nameko Festival" なめこ祭り nameko matsuri.
nameko oroshi-ae なめおろしあえ
with grated radish and soy sauce
namekojiru なめこじる miso soup
usually a bit of sakekasu is added
. . . CLICK here for nameko food Photos !
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Saru no koshikake 猿の腰掛 (猿の腰掛け, さるのこしかけ)
shelf fungus, polypore
lit. "ape stool" "monkey's chair"
kosongan 胡孫眼（こそんがん）mashiratake 猿茸（ましらたけ）
Ganoderma Lucidum
kigo for all autumn
"Ling-zhi" in Chinese or "Reishi", "Saru-no-koshikake" or "Mannendake" in Japanese.
. . . CLICK here for Photos !
Used for Chinese medicine.
Saru-no-koshikake
bukuryoo 茯苓 (ぶくりょう) Poria cocos
(a kind of "monkey's chair")
shirobukuryoo 白茯苓（しろぶくりょう）white Poria
akabukuryoo 赤茯苓（あかぶくりょう） red Poria
kigo for late autumn
It grows at the roots of akamatsu pines.
This mushroom is used in Chinese medicine to induce urin flow.
. . . CLICK here for Photos !
Fu Ling
Wolfiporia extensa (Peck) Ginns (formerly known as Poria cocos F.A. Wolf)
Called Fu Ling, it is collected between July and September.
© More in the WIKIPEDIA !
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semitake 蝉茸 (せみたけ) "cicada mushroom"
semibana 蝉花（せみばな）
kanzemi 冠蝉（かんぜん）
It looks like the larva of the minmin cicada.
Chinese caterpillar mushroom
Cordyceps sobolifera
kigo for late summer
. . . CLICK here for Photos !
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shanpinyon シャンピニョン champignon
mashuruumu マシュルーム mushroom
Agaricus bisporus, known as table mushroom, cultivated mushroom or button mushroom, is an edible basidiomycete fungus which naturally occurs in grasslands, fields and meadows across Europe and North America, though has spread much more widely and is one of the most widely cultivated mushrooms in the world. The original wild form bore a brownish cap and dark brown gills but more familiar is the current variant with a white form with white cap, stalk and flesh and brown gills.
© More in the WIKIPEDIA !
In Japan since the Meiji period. Now availabel not only in cans but also as fresh ones.
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Shiitake 椎茸 shiitake mushrooms
Lentinula edodes
kigo for late autumn
They come fresh or dries in various qualities.
How to grow shiitake in your back yard
Daruma Museum
© More in the WIKIPEDIA !
Schiitakepilz, Pasaniapilz
There are two main differences
donko 冬茹椎茸, どんこ椎茸
... hana donko 花どんこ椎茸 (photo)
with thick meat when dried. They used to be exported to China during the Edo period.
When dried on large nets in a special heated room (jimoro shiage 地室仕上げ ) they last for a long time. After soaking them in water they give a very good dashi broth.
. . . CLICK here for donko Photos !
kooshin こうしん椎茸, 香信（こうしん）
with thin meat when dried
. . . CLICK here for kooshin Photos !
ishizuki 石づき ”part that clings to stone"
the stem of a mushroom. It is usually cut off and not eaten.
. . . CLICK here for Photos !
しいたけ飯 shiitake meshi, rice with shiitake mushrooms
speciality of Miyasaki, Kyushu
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kigo for all spring
haru shiitake 春椎茸 (はるしいたけ ) Shiitake in spring
..... haruko 春子（はるこ）"children of spring"
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Shimeji しめじ (占地, 湿地茸, ) shimeji mushrooms
Lyophyllum shimeji
meadow mushrooms
kigo for late autumn
. . . CLICK here for Photos !
Shimeji (シメジ, 占地) is a group of edible mushrooms native to East Asia. Hon-shimeji (Lyophyllum shimeji) is a mycorrhizal fungi (similar to matsutake, porcini and truffle) and difficult to cultivate, while others are saprotroph and buna-shimeji is now widely cultivated. Shimeji is rich in umami taste such as guanylic acid, glutamic acid, and aspartic acid.
The Shimeji should always be cooked, it is not a good mushroom to serve raw. When raw this mushroom has a somewhat bitter taste; the bittereness disappears completely upon cooking. The cooked mushroom has a pleasant, firm, slightly crunchy texture and a slightly nutty flavor. Cooking also makes this mushroom easier to digest. In stir-fried foods, as well as with wild game or seafood it is a good mushroom. Also it can be used in soups, stews and in sauces. When cooked alone, Shimeji mushrooms can be sautéed as a whole, including the stem or stalk (only the very end cut off), using a higher temperature or they can be slow roasted on a low temperature with a small amount of butter or cooking oil. Shimeji is used in soups, nabe and takikomi gohan.
© More in the WIKIPEDIA !
Champignons are a different kind, Agaricus campestris, A. hortensis and others
shimeji no takikomi gohan しめじの炊き込みご飯
boiled with rice
sometimes abura-age tofu pouches are added.
. . . CLICK here for Photos !
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shooro 松露 (しょうろ) truffle, truffles
lit "dew of the pine"
shooro kaku 松露掻く（しょうろかく) scratching for truffles
Rhizopogon rubescens
kigo for late spring
Trüffel
tobidake とび茸 （とびだけ）
tonbimaitake トンビマイタケ
Speciality at Hijiori Onsen 肘折温泉, where a stone Jizo broke his ellbow (hiji).
. . . CLICK here for Photos !
Founded a little after the year 800, Hijiori is said to have cured an old monk's broken elbow and is still known by that name ("elbow-broken").
Compared to other famous springs, Hijiori is more often visited by older individuals and those with chronic illnesses who come for the curative effects of bathing in the water. As a result many of the inns here offer rooms with kitchens where guests can prepare their own meals and stay for a week or more. And, as a result of this, Hijiori still is able to preserve its traditional morning market (which is actually open all day), where residents and guests alike are able to purchase delicious, fresh wild mountain vegetables, mushrooms, fish and other items.
Hijiori is also unique because of the nearby geothermal power plant which takes advantage of the abundant thermal heat in the area. The inns here are great for relaxation after a day of hiking or mushroom hunting (not on private land, however) in the mountains south of town. In addition Hijiori is famous for the production of Hijiori kokeshi, the traditional wooden doll of the Tohoku Region.
source : okura
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plant kigo for all autumn
doku take 毒茸 (どくたけ) "poisonous mushroom"
doku kinoko どくきのこ
ase take 汗茸（あせたけ）"sweat mushroom"
shibire take しびれ茸（しびれたけ）
nigaguri take 苦栗茸（にがぐりたけ） "bitter chestnut mushroom"
Hypholoma fasciculare
warai take, waraitake 笑い茸（わらいたけ）"laughing mushroom"
laughing gym, laughing Jim, spectacular rustgill,
Gymnopilus junonius
This large orange mushroom is often found growing on tree stumps, logs, or tree bases. Some subspecies contain the hallucinogenic compound psilocybin.
tengu take 天狗茸 (てんぐたけ) death cup
lit. "Tengu goblin mushroom". Amanita pantherina
haetori take 蠅取茸（はえとりたけ）"Fliegenpilz"
beni tengu take 紅天狗茸（べにてんぐたけ）Amanita muscaria
tamago tengu take 卵天狗茸（たまごてんぐたけ） Amanita phalloides
. . . CLICK here for Photos !
tsukiyo take 月夜茸 (つきよたけ) moonlight mushroom
Omphalotus guepiniformis
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kigo for early autumn
naratake, tara take 楢茸 (ならたけ) honey fungus
Armillaria mellea
sakuradake 桜茸 (さくらだけ) "cherry mushroom"
sakuratake サクラタケ Mycena pura
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kigo for late autumn
hatsu nameko 初滑子 (はつなめこ) first nameko
hatsu nametake 初滑茸（はつなめたけ）
"slippery kids" nameko mushrooms
Pholiota nameko
iwatake iwa take 岩茸 (いわたけ) "cliff mushrooms"
Umbilicaria esculenta
takane iwatake 高嶺岩茸（たかねいわたけ）
iwatake tori 岩茸採り（いわたけとり） picking Iwatake
イワタケ
It was quite dangerous to pick them from the cliffs of high mountains.
Iwatake gathering at Kumano in Kishu
Kishū Kumano iwatake tori
Chinpei Suzuki (1829-1869). (Hiroshige II)
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Worldwide use
Cantharellus cibarius
Germany - Pfifferling
North America chanterelle, golden chanterelle or girolle
chanterelles
and a fresh spikehorn backstrap . . .
waxing hunter’s moon
Elaine Andre
- Spikehorn - a male deer of 1-1/2 years old, growing its first set of spike antlers
- Backstrap - the most prime tenderloin cut of venison
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India
Giddarpirhi mushroom (Trametes versicolor)
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Things found on the way
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HAIKU
source : photozou.jp
松茸やかぶれた程は松の形
matsutake ya kabureta hodo wa matsu no nari
pine mushrooms -
the more ragged its top
the more it looks like a red pine
Matsuo Basho, age 41
The name comes from the area where the mushroom grows, in a pine grove of Japanese red pines (akamatsu). But as Basho takes a closer look, he finds that the form of the mushroom itself resembles the tree. The broken parts of the hat look like the broken bark of akamatsu.
kabureta ... yabureta 笠の破れた辺りの模様
mushroom--
it's become so ragged
it looks like a pine
Tr. David Barnhill
A matsutake mushroom!
With its skin scarred, it looks like
A real pine tree!
Tr. Oseko
pine mushroom <>
scratched surface (state of being)
pine tree's shape
Jane Reichhold, literal translation
Further discussion of the translation
source : www.thehaikufoundation.org
. matsutake ya shiranu ko-no-ha no nebaritsuku .
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茸飯 kinoko meshi
ki no kuni no ki no ka narikeri kinoko meshi
in the land of trees
there is the fragrance of trees -
rice with mushrooms
Fujimoto Miwako (1950 - )
Born in Wakayama, a province with large forests.
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茸番の声を発する続けざま
kinoko ban no koe o hassuru tsuzukezama
the watchman for mushrooms
has his way in shouting and
raising his voice
. Hatano Soha (Sooha) 波多野爽波
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Related words
***** WASHOKU : INGREDIENTS
***** Mushrooms as KIGO
[ . BACK to WORLDKIGO TOP . ]
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Mushrooms (kinoko, ki no ko) as food
Various types of local mushrooms are used for food.
Most of them are kigo for late autumn. Some are also regional specialities.
mushrooms, kinoko, ki no ko, take 茸, 菌
first mushroom, hatsu-take hatsutake 初茸
mountain with mushrooms, takeyama 茸山
looking for mushrooms in the forest,
mushroom hunting, kinokogari 茸狩
picking mushrooms, kinoko tori 茸採り（きのことり）
bag for mushrooms, kinoko kago 茸籠（きのこかご）
mat to spread mushrooms to dry, kinoko mushiro 茸筵（たけむしろ）
"watchman for mushrooms" kinoko ban 茸番（きのこばん）
vendor of mushrooms, kinoko uri 茸売（きのこうり）
rice with fresh mushrooms, kinoko meshi,
takenoko meshi 茸飯
kigo for late autumn
..... a delicacy on a cold autumn night
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benitake 紅茸 / ベニタケ "red mushroom" "scarlet mushroom
Fam. Russulaceae
kigo for all autumn
chitake soba ちたけそば soba
buckwheat noodles with chichi mushrooms
chichitake チチタケ / 乳茸 Lactarius volemus
Enoki take えのきたけ, (えのきだけ)(榎茸) enoki mushrooms, enokidake, enoki-dake
enokidake, hackberry, velvet shank
Flammulina velutipes
kigo for early winter
cultivated version of the wild nameko.
. . . CLICK here for Photos !
Enokitake-Pilz
They grow on old tree stumps and are beautifully white and shining. Grown in dark rooms, they look almost like moyashi bean sprouts.
They taste good when boiled in alufoil or added to a nabe hodgepodge.
. enoki 榎 nettletree, Chinese hackberry tree .
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Eringi エリンギ king trumpet mushroom
french horn mushroom, king oyster mushroom
Pleurotus eryngii
. . . CLICK here for Photos !
an edible mushroom native to Mediterranean regions of Europe, the Middle East, and North Africa, but also grown in parts of Asia.In Chinese, it is called xìng bào gū (杏鮑菇, lit. "almond abalone mushroom"), cì qín gū (刺芹菇, lit. "stab celery mushroom"), or cì qín cè ěr (刺芹側耳, lit. "stab celery side ear").
It is the largest species in the oyster mushroom genus, Pleurotus, which also contains the oyster mushroom Pleurotus ostreatus. It has a thick, meaty white stem and a small tan cap (in young specimens). It has little flavor or aroma when raw. When cooked it, develops typical mushroom umami flavors, with a texture similar to that of abalone.
The mushroom has a good shelf life. An effective cultivation method was introduced to Japan around 1993 and has become popular there used in variety of dishes, and is now cultivated and sold commercially in Australia.
Its species name is derived from the fact that it grows in association with the roots of Eryngium campestre or other Eryngium plants (English names: 'Sea Holly' or 'Eryngo').
© More in the WIKIPEDIA !
Introduced to Japan in 1995.
Hiratake (ひらたけ) 平茸 oyster mushroom
Pleurotus ostreatus
. . . CLICK here for Photos !
Austernpilz, Austernseitling
Eringi is a cultivated kind of hiratake.
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kikurage 木耳 (きくらげ) Jew's-ear; Judas-ear
lit. "jelly fish on a tree"
Auricularia auricula. Judasohr; Holunderschwamm,
Wolkenohrpilz "cloud ear mushroom"
kigo for mid-summer
It is sold dried and used for many side dishes in mountainous regions. It is used as a medicine in yakuzen medical dishes.
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Kuritake （くりたけ） 栗茸 Chestnut mushroom
..... kuri motashi 栗もたし（くりもたし)
Naematoloma sublateritium
kigo for late autumn
WKD ... more about Kuritake
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Maitake （まいたけ） 舞茸 Sheep’s Head, Hen of the Woods
Grifola frondosa
lit. "dancing mushroom".
black maitake, kuromai 黒舞茸（くろまい）
white maitake, shiromai 白舞茸（しろまい）
kigo for mid-autumn
Very popular in the Japanese kitchen, the KING of MUSHROOMS.
. . . CLICK here for Photos !
The underground tubers from which hen of the woods arises has been used in traditional Chinese and Japanese medicine to enhance the immune system. Researchers have also indicated that whole maitake has the ability to regulate blood pressure, glucose, insulin, and both serum and liver lipids, such as cholesterol, triglycerides, and phospholipids, and may also be useful for weight loss.
© More in the WIKIPEDIA !
They are mostly grown in dark places.
The name "dancing mushroom" comes from the peasure when eating them, you feel like getting up and dance for gratitude.
Best in the kiritanpo hodgepodge of Akita.
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Matsutake （まつたけ） 松茸 pine mushroom
Tricholoma matsutake = syn. T. nauseosum
..... one of the most expensive !
matsutake meshi, 松茸飯 (まつたけめし)
kigo for late autumn
Matsutake are hard to harvest and therefore the price is very high. Domestic productions of Matsutake in Japan have been sharply reduced over the last fifty years due to a pine nematode Bursaphelenchus xylophilus, and it has influenced the price a great deal. The annual harvest of Matsutake in Japan is now less than 1000 tons, and it is largely made up by imports from China, Korea, the American Pacific Northwest (Northern California - British Columbia) and Northern Europe (Sweden and Finland).The price for Matsutake in the Japanese market is highly dependent on quality, availability and origin. The Japanese Matsutake at the beginning of the season, which is the highest grade, can go up to $2000 per kilogram. In contrast, the average value for imported Matsutake is about $90 per kilogram.
Cooking
The main recipes for matsutake are matsutake soup, matsutake rice, grilled matsutake, etc. Their magnificently spicy aroma, similar to a blend of pine and cinnamon, enhances wild mushroom dishes and makes great recipes. The aroma lasts even after it is cooked.
© More in the WIKIPEDIA !
Kiefernpilz
Matsutake sold in Japan come also from China, Korea and Canada.
In former times, matsutake was abundant and people could affort it in their regular winter sukiyaki, but could not afford meat. Since 1950 things changed slowly and now they have meat in the sukiyaki, but no pine mushrooms, and they can not even aford a small piece of matsutake in their soup.
Tanba matsutake 丹波松茸
pine mushrooms from the Tamba region.
They are the most expensive to be eaten in Kyoto.
. . . CLICK here for Photos !
They come in three sizes,
koro コロ when the hat is not opened yet
wan 椀 when the hat starts opening "like a bowl"
hiraki 開き when the hat is fully opened
Some areas try to revive the local forest to make it easier for matsutake to grow in the forest. Trees are cut out to bring more sunshine to the ground and old leaves are taken away. One group is called "Matsutake juujigun" マツタケ十字軍, the Crusaders for Pine Mushrooms.
. . . CLICK here for Photos !
dobinmushi, dobin mushi どびん蒸し/ 土瓶蒸し
simmered in an earthen pot
with some dashi and mitsuba leaves, a shrimp, a piece of hamo eel and then some sudachi or kabosu citrus juice.
. . . CLICK here for Photos !
yaki matsutake やきまつたけ/ 焼松茸
grilled on charcoal
Sometimes wrapped in alufoile, sometimes in Japanese paper soaked in ricewine.
. . . CLICK here for Photos !
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hayamatsutake 早松茸 (はやまつたけ) "early matsutake"
. . . . . samatsu さまつ
kigo for late summer
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Matsutake were quite popular since the Heian period, and in Kyoto there were many spots for look for them and cook them outside.
But in Edo things were different.
To get all the timber for building the town, the trees around town were felled and fast-growing types planted.
To find a pine forest you had to qo quite far.
The third Shogun, Tokugawa Iemitsu, liked them anyway and had a relay of more than 10 stations to get them from about 100 away in Gunma, harvested in the evening and arriving at Edo Castle in the early morning - for his breakfast.
This relay is part of a local festival in Ota Town.
太田市｜太田松茸道中 Matsutake Dochu
CLICK For more photos !
and a view from an old guidebook
江戸時代の松茸狩り（『摂津名所図会』
金竜寺山松茸狩
looking for Matsutake at temple Kinryu-Ji
- source : edo-g.com/blog/2017 -
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Nameko なめこ(滑子) "slippery kids" nameko mushrooms
Pholiota nameko
kigo for all winter
Wild version of the cultivated enoki.
nametake なめたけ【滑茸】 was their old name.
nameko soup, namekojiru 滑子汁（なめこじる）
A small, amber-brown mushroom with a slightly gelatinous coating, It is enjoyed in miso soup and nabemono hodgepodges.Wild nameko grwos in Yamagata and in the Shirakami mountains in the beech tree forests.
Nowadays, they are grown in special containers and available all year.
They are not mentioned in the old records of Japan, since they were never availabel in Kyoto or Edo, but only locally. Their slipperiness (numeri) is good for digesting amino acids.
This mushroom is only used in the kitchen of Japan, not in other countries.
der Nameko
In Yamagata, there is a "Nameko Festival" なめこ祭り nameko matsuri.
nameko oroshi-ae なめおろしあえ
with grated radish and soy sauce
namekojiru なめこじる miso soup
usually a bit of sakekasu is added
. . . CLICK here for nameko food Photos !
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Saru no koshikake 猿の腰掛 (猿の腰掛け, さるのこしかけ)
shelf fungus, polypore
lit. "ape stool" "monkey's chair"
kosongan 胡孫眼（こそんがん）mashiratake 猿茸（ましらたけ）
Ganoderma Lucidum
kigo for all autumn
"Ling-zhi" in Chinese or "Reishi", "Saru-no-koshikake" or "Mannendake" in Japanese.
. . . CLICK here for Photos !
Used for Chinese medicine.
Saru-no-koshikake
bukuryoo 茯苓 (ぶくりょう) Poria cocos
(a kind of "monkey's chair")
shirobukuryoo 白茯苓（しろぶくりょう）white Poria
akabukuryoo 赤茯苓（あかぶくりょう） red Poria
kigo for late autumn
It grows at the roots of akamatsu pines.
This mushroom is used in Chinese medicine to induce urin flow.
. . . CLICK here for Photos !
Fu Ling
Wolfiporia extensa (Peck) Ginns (formerly known as Poria cocos F.A. Wolf)
Called Fu Ling, it is collected between July and September.
© More in the WIKIPEDIA !
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semitake 蝉茸 (せみたけ) "cicada mushroom"
semibana 蝉花（せみばな）
kanzemi 冠蝉（かんぜん）
It looks like the larva of the minmin cicada.
Chinese caterpillar mushroom
Cordyceps sobolifera
kigo for late summer
. . . CLICK here for Photos !
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shanpinyon シャンピニョン champignon
mashuruumu マシュルーム mushroom
Agaricus bisporus, known as table mushroom, cultivated mushroom or button mushroom, is an edible basidiomycete fungus which naturally occurs in grasslands, fields and meadows across Europe and North America, though has spread much more widely and is one of the most widely cultivated mushrooms in the world. The original wild form bore a brownish cap and dark brown gills but more familiar is the current variant with a white form with white cap, stalk and flesh and brown gills.
© More in the WIKIPEDIA !
In Japan since the Meiji period. Now availabel not only in cans but also as fresh ones.
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Shiitake 椎茸 shiitake mushrooms
Lentinula edodes
kigo for late autumn
They come fresh or dries in various qualities.
How to grow shiitake in your back yard
Daruma Museum
© More in the WIKIPEDIA !
Schiitakepilz, Pasaniapilz
There are two main differences
donko 冬茹椎茸, どんこ椎茸... hana donko 花どんこ椎茸 (photo)
with thick meat when dried. They used to be exported to China during the Edo period.
When dried on large nets in a special heated room (jimoro shiage 地室仕上げ ) they last for a long time. After soaking them in water they give a very good dashi broth.
. . . CLICK here for donko Photos !
kooshin こうしん椎茸, 香信（こうしん）
with thin meat when dried
. . . CLICK here for kooshin Photos !
ishizuki 石づき ”part that clings to stone"
the stem of a mushroom. It is usually cut off and not eaten.
. . . CLICK here for Photos !
しいたけ飯 shiitake meshi, rice with shiitake mushrooms
speciality of Miyasaki, Kyushu
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kigo for all spring
haru shiitake 春椎茸 (はるしいたけ ) Shiitake in spring
..... haruko 春子（はるこ）"children of spring"
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Shimeji しめじ (占地, 湿地茸, ) shimeji mushrooms
Lyophyllum shimeji
meadow mushrooms
kigo for late autumn
. . . CLICK here for Photos !
Shimeji (シメジ, 占地) is a group of edible mushrooms native to East Asia. Hon-shimeji (Lyophyllum shimeji) is a mycorrhizal fungi (similar to matsutake, porcini and truffle) and difficult to cultivate, while others are saprotroph and buna-shimeji is now widely cultivated. Shimeji is rich in umami taste such as guanylic acid, glutamic acid, and aspartic acid.
The Shimeji should always be cooked, it is not a good mushroom to serve raw. When raw this mushroom has a somewhat bitter taste; the bittereness disappears completely upon cooking. The cooked mushroom has a pleasant, firm, slightly crunchy texture and a slightly nutty flavor. Cooking also makes this mushroom easier to digest. In stir-fried foods, as well as with wild game or seafood it is a good mushroom. Also it can be used in soups, stews and in sauces. When cooked alone, Shimeji mushrooms can be sautéed as a whole, including the stem or stalk (only the very end cut off), using a higher temperature or they can be slow roasted on a low temperature with a small amount of butter or cooking oil. Shimeji is used in soups, nabe and takikomi gohan.
© More in the WIKIPEDIA !
Champignons are a different kind, Agaricus campestris, A. hortensis and others
shimeji no takikomi gohan しめじの炊き込みご飯
boiled with rice
sometimes abura-age tofu pouches are added.
. . . CLICK here for Photos !
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shooro 松露 (しょうろ) truffle, truffles
lit "dew of the pine"
shooro kaku 松露掻く（しょうろかく) scratching for truffles
Rhizopogon rubescens
kigo for late spring
Trüffel
tobidake とび茸 （とびだけ）
tonbimaitake トンビマイタケ
Speciality at Hijiori Onsen 肘折温泉, where a stone Jizo broke his ellbow (hiji).
. . . CLICK here for Photos !
Founded a little after the year 800, Hijiori is said to have cured an old monk's broken elbow and is still known by that name ("elbow-broken").
Compared to other famous springs, Hijiori is more often visited by older individuals and those with chronic illnesses who come for the curative effects of bathing in the water. As a result many of the inns here offer rooms with kitchens where guests can prepare their own meals and stay for a week or more. And, as a result of this, Hijiori still is able to preserve its traditional morning market (which is actually open all day), where residents and guests alike are able to purchase delicious, fresh wild mountain vegetables, mushrooms, fish and other items.
Hijiori is also unique because of the nearby geothermal power plant which takes advantage of the abundant thermal heat in the area. The inns here are great for relaxation after a day of hiking or mushroom hunting (not on private land, however) in the mountains south of town. In addition Hijiori is famous for the production of Hijiori kokeshi, the traditional wooden doll of the Tohoku Region.
source : okura
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plant kigo for all autumn
doku take 毒茸 (どくたけ) "poisonous mushroom"
doku kinoko どくきのこ
ase take 汗茸（あせたけ）"sweat mushroom"
shibire take しびれ茸（しびれたけ）
nigaguri take 苦栗茸（にがぐりたけ） "bitter chestnut mushroom"
Hypholoma fasciculare
warai take, waraitake 笑い茸（わらいたけ）"laughing mushroom"
laughing gym, laughing Jim, spectacular rustgill,
Gymnopilus junonius
This large orange mushroom is often found growing on tree stumps, logs, or tree bases. Some subspecies contain the hallucinogenic compound psilocybin.
tengu take 天狗茸 (てんぐたけ) death cup
lit. "Tengu goblin mushroom". Amanita pantherina
haetori take 蠅取茸（はえとりたけ）"Fliegenpilz"
beni tengu take 紅天狗茸（べにてんぐたけ）Amanita muscaria
tamago tengu take 卵天狗茸（たまごてんぐたけ） Amanita phalloides
. . . CLICK here for Photos !
tsukiyo take 月夜茸 (つきよたけ) moonlight mushroom
Omphalotus guepiniformis
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kigo for early autumn
naratake, tara take 楢茸 (ならたけ) honey fungus
Armillaria mellea
sakuradake 桜茸 (さくらだけ) "cherry mushroom"
sakuratake サクラタケ Mycena pura
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kigo for late autumn
hatsu nameko 初滑子 (はつなめこ) first nameko
hatsu nametake 初滑茸（はつなめたけ）
"slippery kids" nameko mushrooms
Pholiota nameko
iwatake iwa take 岩茸 (いわたけ) "cliff mushrooms"
Umbilicaria esculenta
takane iwatake 高嶺岩茸（たかねいわたけ）
iwatake tori 岩茸採り（いわたけとり） picking Iwatake
イワタケ
It was quite dangerous to pick them from the cliffs of high mountains.
Iwatake gathering at Kumano in Kishu
Kishū Kumano iwatake tori
Chinpei Suzuki (1829-1869). (Hiroshige II)
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Worldwide use
Cantharellus cibarius
Germany - Pfifferling
North America chanterelle, golden chanterelle or girolle
chanterelles
and a fresh spikehorn backstrap . . .
waxing hunter’s moon
Elaine Andre
- Spikehorn - a male deer of 1-1/2 years old, growing its first set of spike antlers
- Backstrap - the most prime tenderloin cut of venison
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India
Giddarpirhi mushroom (Trametes versicolor)
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Things found on the way
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HAIKU
source : photozou.jp
松茸やかぶれた程は松の形
matsutake ya kabureta hodo wa matsu no nari
pine mushrooms -
the more ragged its top
the more it looks like a red pine
Matsuo Basho, age 41
The name comes from the area where the mushroom grows, in a pine grove of Japanese red pines (akamatsu). But as Basho takes a closer look, he finds that the form of the mushroom itself resembles the tree. The broken parts of the hat look like the broken bark of akamatsu.
kabureta ... yabureta 笠の破れた辺りの模様
mushroom--
it's become so ragged
it looks like a pine
Tr. David Barnhill
A matsutake mushroom!
With its skin scarred, it looks like
A real pine tree!
Tr. Oseko
pine mushroom <>
scratched surface (state of being)
pine tree's shape
Jane Reichhold, literal translation
Further discussion of the translation
source : www.thehaikufoundation.org
. matsutake ya shiranu ko-no-ha no nebaritsuku .
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茸飯 kinoko meshi
ki no kuni no ki no ka narikeri kinoko meshi
in the land of trees
there is the fragrance of trees -
rice with mushrooms
Fujimoto Miwako (1950 - )
Born in Wakayama, a province with large forests.
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茸番の声を発する続けざま
kinoko ban no koe o hassuru tsuzukezama
the watchman for mushrooms
has his way in shouting and
raising his voice
. Hatano Soha (Sooha) 波多野爽波
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Related words
***** WASHOKU : INGREDIENTS
***** Mushrooms as KIGO
[ . BACK to WORLDKIGO TOP . ]
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7/10/2008
Jidori Local Chicken
[ . BACK to WORLDKIGO TOP . ]
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Local chicken (jidori) and niwatori
***** Location: Japan
***** Season: various, see below
***** Category: Humanity
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Explanation
Many areas have their special chicken breeds, called "local chicken", jidori 地鳥 (じどり ).
Hinai jidori, Nagoya koochin and Satsumadori are maybe the most famous.
The genaral name for chicken is "garden bird", niwatori 鶏 （にわとり）.
Online reference : jidori chicken
Amakusa Dai-O, Amakusa daioo 天草大王 from Kumamoto
Hakata jidori はかた地鶏 from Fukuoka
Kashiwa かしわ from Shiga
Nambu kashiwa 南部かしわ from Iwate
Oku kuji shamo 奥久慈しゃも from Ibaraki
Tango kurodori 丹波黒どり from Kyoto/Hyogo
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. Aizu jidori 会津地鶏 local chicken from Aizu Wakamatsu
Fukushima
Awaodori 阿波尾鶏 from Tokushima
A special breed from 1989, with respect to the Awa Odori 阿波踊り dance of Tokushima and is known for its beautiful tail. Breeding time is only 80 days, so it is rather cheap.
. . . CLICK here for Photos !
Gokuraku Onkei from Oita 極楽温鶏
Paradise Hot Spring Chicken
Whole chicken stuffed with cabbage and onions. Steamed for 2 1/2hours in the hot steam of the Komatsu Jigoku Hot Spring in Sujiyu, Kokonoe Machi 筋湯温泉九重町. A final drop of kabusu lime juice adds flavor, so does some salt and pepper and ponzu sauce.
. . . CLICK here for Photos !
jigoku mushi 地獄蒸し boiled in hot steam of a hot spring
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Hinaidori 比内鶏（ひないどり）
. . . CLICK here for Photos !
Hinai jidori 比内地鶏 . They have relatively little fat.
Since 21.7.1942 they are a precious national treasure (天然記念物).
They are bred in Akita in the Odate area and are usually not exported. They are used for a regional hodgepodge dish called Kiritanpo, with maitake mushrooms, burdock, leek and konnyaku.
Packets with smoked meat, hamburgers and sausssages of the meat are also sold.
To raise these chicken you have to follow strict regulations. The black earth of the area and clear water of the Dewa mountains also seems to play a part in their tasty meat.
Some farmers even play Mozart music to keep the chicken happy!
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Der Hinaidori stammt ursprunglich aus Odate, eine Stadt in der Provinz Akita (Nord-Japan). Die Rasse ist wahrscheinlich eine Kreuzung zwischen Shamo und Jidori (Bankiva-Typ). Heute sind die Hinaidori berühmt weil sie das Hauptingredient sind der Kiritanpo Nabe, eine Fleisch-Reis Suppe der angeblich Sumo-ringer extra viel Kraft verleiht.
Wie viele andere Japanische Rassen sind auch die Hinaidori zum Kulturdenkmal erklärt worden. Obwohl heute die Hinaidori das Gewicht auf 2.5 Kg und 3 Kg limitieren waren die erste Hinaidori viel schwerer, dies durch ihre Shamo Erbschaft. Die Hinaidori sind biss heute nur in Japan zu finden.
source : sakbrd.tripod.com
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kashiwa no sukiyaki かしわのすき焼き sukiyaki with chicken from Nara
Kawamata Shamo 川俣シャモ - Fukushima
with a Shamo festival in August
Momotaro jidori 桃太郎地鶏 Momotaro chicken from Okayama
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Nagoya Kochin, Nagoya koochin 名古屋こうちん , 名古屋コーチン supreme brown fowl
. . . CLICK here for Photos !
The supreme brown fowl,the Nagoya Kochin has been one of the specialities of Iwakura since old times. The damp climate of Iwakura,moderated by the Kiso river in the background,is ideal for breeding the Nagoya Kochin. These slowly reared fowls are very delicious.
The Nagoya Kochin sukiyaki,known in this region as “Hikizuri" has a unique chewy texture,a tasty flavour and a delicious smell,and is one feature of Iwakura´s local cuisine.
source : www.city.iwakura.aichi.jp 愛知県岩倉
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Onagadori (ながどり)尾長鳥 cock with a long tail
In Japanese literature nothing exact has been reported as to the origins of the breed called the Onagadori. The Japanese believe, however, that this breed came about by mutations of the breed Shokoku in the middle of the Edo Period (1600--1868). Oral history has delivered us the story that the territorial Prince (Shogun?) Yamanouchi in the Kochi Prefecture on the southern peninsula of Shikoku had the helmets and spears of his soldiers adorned with long rooster feathers for special occasions in order to honour the Emperor Tenno. The serfs and those subjected to the Prince, the farmers, who kept chickens of this type and delivered feathers for this important ornamental purpose were exempt from taxes. From this period, ca. 1655, onwards the (growth of longer feathers) steady lengthening of the feathers was to have had its beginnings. Helmets and spears of this period, which are adorned with long rooster feathers, can be seen today in Japanese museums.
A Mr. Tekeichi Riuemon from Shinohara in the Prefecture of Kochi on the island of Shikoku was supposed to have had a major breakthrough in breeding for the Longtails. For this reason the Onagadori's from this period were called "Shinoharato." After a period of time these birds were called "Nagaodori." Later one referred to them simply as "Tosa" in reference to the province in which they were mainly bred.
In the vicinity of the city of Kochi, on the street heading for the city of Nangoku, a monument was erect to honour Takeichi, a stone memorial that is still extant to this day.
The Japanese botanist Koyu Nishimura published a book in the year Ansei 4 (1857) with the title Sketches and Thoughts in which he described the phenomena of the continuous growth of the tail feathers of the Onagadori. From this point onwards the Onagadori was well know even among the common people of Japan.
The Onagadori became fully distinct and "thoroughbred" in the Taisho Period (1912 - 1926). From this point in time the tail feathers reached the incredible lengths of 6 metres and more. It is also in this period of time in which we find the explanations for the diverse comb and colour variations in the birds first imported to Europe.
source : www.feathersite.com / Brian Reeder
MORE : www.feathersite.com : Facts about Onagadori
. Clay Bell with a Kochi cock .
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Satsumadori 薩摩鳥 さつま地鶏 from Satsuma, Kyushu
. . . CLICK here for Photos !
The Satsuma-dori originates in Japan. Satsuma used to be the name of the prefecture now known as Kagoshima. In that time the breed was known as Ojidori (oojidori, meaning large fowl) The name satsumadori (given in the twenties) means nothing more than: “Large fowl of Satsuma”. In 1943 the Japanese Ministry of Culture declared the breed “protected inheritance”. The breeds origin comes of cross-breeding Shamo and Shokoku and was a true “knifefighter”. These “speedfighters” were the only ones to fight steel spurs. Very likely the Japanese copied fightingstyles and breeding in knifespurs (slashers) of Philipinian breeders. As this breed carries a full, large, fanning tail it gained popularity (just like Sumatra and Yokohama) in Europe.
The weight of the rooster lies approximately around 3,5 kg (7,7 lbs) and for a hen around 2,5 Kg (5,5 lbs)
source : www.vechthoenders.com
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Shamo 軍鶏（しゃも）a game fowl, fighting cock
. . . CLICK here for Photos !
Kampfhahn
koshamo 小軍鶏（こしゃも）small shamo
Ritual Cock Fighting is a kigo, see below.
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Tosajiro , Tosa jiroo 土佐次郎 from Kochi
Tosa-jiro
. . . CLICK here for Photos !
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Ukokkei 鵜こっけい / 烏こっけい / 烏骨鶏 うこっけい
for producing eggs. The meat is used in noodle soups.
Ukokkei (Silkie) was said to have been introduced from China in early Edo Era, however, original place of Ukokkei is not clear. This breed shows many special morphological features: Black walnut comb with crest, Silky feather, Shank feather, Hind limb with fifth digit, Black colored skin, muscle, visceral organ and bone. Ukokkei is named after its black meat and bone. Ukokkei is known as medicinal chicken for revitalizer in traditional Chinese medicine and also has premium position as an ornamental animal.
Ukokkei was registered as one of Natural Monuments of Japan in 1942. Recently, Peoples are raising this breed not only as for an ornamental animal, also for production of the special meat and egg. Females still keep high broodiness. Tokyo strain was bred in Tokyo Metropolitan Animal Husbandry Experiment Station and shows higher egg production rate than usual Ukokkei population.
source : www.gene.affrc.go.jp
. . . CLICK here for Photos !
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Japanese Reference
source : 名古屋コーチン鳥料理レシピ
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KIGO with CHICKEN
. First chicken 初鶏 (はつとり) hatsutori first cock calling
... hatsu koe 初声 (はつこえ ) first voice (of the cock)
keitan 鶏旦（けいたん） "day when the cock craws"
the first day of the New Year
keijistu 鶏日（けいじつ） "day of the chicken"
the 6th day of the New Year (according go the Asian lunar calendar)
kigo for the New Year
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Tori awase 鶏合 (とりあわせ) Ritual Cock Fighting
kigo for late spring
tookei 闘鶏（とうけい）, tori no keai 鶏の蹴合（とりのけあい）
"winning cock", kachidori 勝鶏（かちどり）
"loosing cock", makedori 負鶏（まけどり）
betting on cocks, kakedori 賭鶏（かけどり）
cock keeper, tookeishi 闘鶏師（とうけいし）
. Tokei Jinja 闘けい神社 / 闘鶏神社 (とうけいじんじゃ）
Cockfight Shrine at Tanabe, Kumano, Wakayama
and the historic divinatory cockfight for Heike and Genji warriors.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
niwatori hajimete tsurumu
鶏初めて交む (にわとりはじめてつるむ )
..... tori tsurumisomu 鶏交み初む（とりつるみそむ）
..... tori turumisu 鶏交みす（とりつるみす）
first time of mating for the chickens
kigo for late winter
torizoosui 鶏雑炊（とりぞうすい）rice porridge with chicken
torisuki 鶏すき（とりすき） sukiyaki with chicken meat
kigo for all winter
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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FOOD
iridori いりどり【煎り鳥・炒り鳥】 roasted chicken
Chicken meat fried with vegetables in soy sauce with sugar and sake.
. . . CLICK here for Photos !
Chankonabe (ちゃんこ鍋)
is a Japanese stew (a type of nabemono or one-pot dish) commonly eaten in vast quantity by sumo wrestlers as part of a weight gain diet. It contains a dashi or chicken broth soup base with sake or mirin to add flavor. The bulk of chankonabe is made up of large quantities of protein sources (usually chicken (quartered, skin left on), fish (fried and made into balls), tofu (or sometimes beef) and vegetables (daikon, bok choy, etc). While considered a reasonably healthy dish in its own right, chankonabe is very protein-rich and usually served in massive quantities, with beer and rice to increase the caloric intake. Leftover chankonabe broth can also later be used as broth for somen or udon noodles.
Chankonabe served during sumo tournaments is made exclusively with chicken, the idea being that a rikishi should always be on two legs like a chicken, not all fours like a cow or off one's legs entirely like a fish (i.e., in a position of one who has just lost a match).
© More in the WIKIPEDIA !
. . . CLICK here for Photos !
Sumoringer-Eintopf
. WKD : more about SUMO wrestling
*****************************
Worldwide use
Das japanische Ur-Huhn
Die ersten Hühner (niwatori, wörtlich "Vogel im Garten") wurden in Südostasien bereits vor 4000 Jahren als Haustiere gehalten, in China sind sie etwa seit 2700 v. Chr. bekannt. Die Hühnerzucht weitete sich im dritten Jahrhundert v. Chr. auch auf Japan aus.
Hinaidori ist eine Hühnerrasse, die bereits seit dieser Zeit in Akita, in der Flussregion Yoneshirogawa und der Gegend Hinai als Haustier gehalten wird. Der Hals ist lang und der Kamm nur klein. Bis heute hat es sich die Charakteristiken des Wildhuhns bewahrt. Die Tiere sind nicht sehr groß und ihr Fortpflanzungstrieb ist nicht so stark ausgeprägt wie bei anderen Hühnerrassen.
Das fettarme Fleisch ist wohlschmeckend, nicht zu hart und verleiht einer Suppe einen kräftigen Geschmack. Möglicherweise trägt die spezielle schwarze Erde der Hinai-Gegend dazu bei. Schon die japanischen Ureinwohner, die Ainu, wussten von dieser besonderen Erde zu profitieren. Das reine Wasser der Bergregion von Dewa ist ebenfalls ein Grund für den Zuchterfolg der Hinaidori. Manche Züchter bemühen sich auf andere Weise um ihre Hühner; sie spielen für ihre Tiere im Stall Mozart-Melodien, um sie bei guter Laune zu halten. Nichtsdestotrotz ist die besondere Bedeutung dieser Hühnerrasse für die Japaner daran zu erkennen, als dass sie seit Juli 1942 offiziell zum Naturdenkmal Japans erklärt wurde.
Bei der Zucht dieser Rasse müssen die Hinaidori-Hühnerfarmen zahlreiche Vorschriften beachten und diese werden streng überwacht: Auf 3,3 Quadratmetern Land dürfen nicht mehr als 1 bis 1,5 Tiere gehalten werden. Die Tiere müssen sich zudem frei bewegen können und müssen mindestens 180 Tage aufgezogen werden. Und schließlich sind zum Verzehr lediglich weibliche Tiere zugelassen.
Die Stadt Odate in Akita veranstaltet jährlich im Januar einen gut besuchten Hinaidori-Hühnermarkt. Von shintoistischen Zeremonien bis zur Verkaufsausstellung – alles dreht sich ums Huhn. An einem 15 Meter langen Eisenspieß werden zu diesem für die Region wichtigen Anlass gleichzeitig 1000 Hähnchen rundum gegrillt.
In Geschenkpackungen als Reisemitbringsel finden sich Hamburger mit Hinaidori oder Würstchen sowie Geräuchertes aus diesem Hühnerfleisch.
Die drei wichtigsten Hühnerrassen
In ganz Japan sind rund 60 Hühnerrassen beheimatet, zu den drei bekanntesten zählen neben der beschriebenen Hinaidori aus Tohoku, die Rassen Satsumadori aus Kyūshū (besser ohne Längenzeichen?` ) und Nagoya Kōchin aus Zentral-Honshu.
Im Jahr 1943 wurde die Kampfhuhnrasse Satsumadori (Satsuma ist der ehemalige Name von Kagoshima auf der Insel Kyūshū) zum japanischen Kulturgut (tennen kinenbutsu, das war oben Naturdenkmal. ) erklärt. Allerdings sind mittlerweile einige Rassen eingekreuzt worden, und nur Hühner mit einem Genanteil von 50 % der ursprünglichen Rasse dürfen sich Satsumadori nennen. Sie sind besonders groß und aufrecht und haben einen sehr langen schirmartigen Schwanzaufbau. Auch in Europa hat die Rasse inzwischen Einzug gehalten.
Die braune Hühnerrasse Nagoya Kōchin stammt aus dem Dorf Iwakura am Fluss Kisogawa, einer feuchten Gegend, die für die Aufzucht dieser Rasse optimale Bedingungen bietet. Das Fleisch dieser Hühner ist bestens zum Verzehr geeignet, sehar zart, aromatisch und wohlschmeckend und wird für viele Hühnergerichte verwendet, sehr beliebt ist eine Sukiyaki-Variante mit Nagoya-Kōchin-Hühnerfleisch.
Eine Besonderheit stellt die Rasse Ukokkei (wörtlich "abenknochen") dar. Haut, Eingeweide und Knochen sind schwarz, die Federn entweder weiß oder schwarz und die Zehen haben jeweils fünf Krallen. In China werden diese Hühner als heilige Vögel betrachtet, deren Verzehr dem Essenden ein langes Leben, ja sogar die Unsterblichkeit verheißt. In der Tat ist das Fleisch wohlschmeckend und wird auch in Japan sehr teuer gehandelt. Viele Bauernfamilien halten einige dieser Tiere für den Eigenbedarf.
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Things found on the way
Men posing as Chicken
Utagawa Toyokuni ukiyo-e prints (1809)
and posing as other birds
source : Miburi-e ... Men posing as Animals. Woodblock prints
miburi-e 身振絵 man posing as animals
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HAIKU
fuyugomori tori ryoori ni mo nebutsu kana
winter seclusion --
cooking a chicken
praising Buddha
ISSA . winter seclusion
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尾長鳥生きた化石のように立ち
onagadori ikita kaseki no yoo ni tachi
long-tailed cock ...
it stands up like a
living fossile
Yanagisoo 柳窓
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Ito Jakuchu 伊藤若冲
gunkei 郡鶏 many roosters
. Ito Jakuchu 伊藤若冲 .
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roosters by Kano Sanraku 狩野山楽
- Reference Paintings -
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Related words
***** . Market on the Day of the Rooster
(tori no ichi 酉の市)
First day of the rooster in November
***** WASHOKU : Kiritanpo (kiritampo) skewers of mashed rice
***** WASHOKU : NGREDIENTS
. Tori 酉 Year of the Rooster (chicken, cock) - 2017 .
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[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
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Local chicken (jidori) and niwatori
***** Location: Japan
***** Season: various, see below
***** Category: Humanity
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Explanation
Many areas have their special chicken breeds, called "local chicken", jidori 地鳥 (じどり ).
Hinai jidori, Nagoya koochin and Satsumadori are maybe the most famous.
The genaral name for chicken is "garden bird", niwatori 鶏 （にわとり）.
Online reference : jidori chicken
Amakusa Dai-O, Amakusa daioo 天草大王 from Kumamoto
Hakata jidori はかた地鶏 from Fukuoka
Kashiwa かしわ from Shiga
Nambu kashiwa 南部かしわ from Iwate
Oku kuji shamo 奥久慈しゃも from Ibaraki
Tango kurodori 丹波黒どり from Kyoto/Hyogo
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. Aizu jidori 会津地鶏 local chicken from Aizu Wakamatsu
Fukushima
Awaodori 阿波尾鶏 from Tokushima
A special breed from 1989, with respect to the Awa Odori 阿波踊り dance of Tokushima and is known for its beautiful tail. Breeding time is only 80 days, so it is rather cheap.
. . . CLICK here for Photos !
Gokuraku Onkei from Oita 極楽温鶏
Paradise Hot Spring Chicken
Whole chicken stuffed with cabbage and onions. Steamed for 2 1/2hours in the hot steam of the Komatsu Jigoku Hot Spring in Sujiyu, Kokonoe Machi 筋湯温泉九重町. A final drop of kabusu lime juice adds flavor, so does some salt and pepper and ponzu sauce.
. . . CLICK here for Photos !
jigoku mushi 地獄蒸し boiled in hot steam of a hot spring
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Hinaidori 比内鶏（ひないどり）
. . . CLICK here for Photos !
Hinai jidori 比内地鶏 . They have relatively little fat.
Since 21.7.1942 they are a precious national treasure (天然記念物).
They are bred in Akita in the Odate area and are usually not exported. They are used for a regional hodgepodge dish called Kiritanpo, with maitake mushrooms, burdock, leek and konnyaku.
Packets with smoked meat, hamburgers and sausssages of the meat are also sold.
To raise these chicken you have to follow strict regulations. The black earth of the area and clear water of the Dewa mountains also seems to play a part in their tasty meat.
Some farmers even play Mozart music to keep the chicken happy!
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Der Hinaidori stammt ursprunglich aus Odate, eine Stadt in der Provinz Akita (Nord-Japan). Die Rasse ist wahrscheinlich eine Kreuzung zwischen Shamo und Jidori (Bankiva-Typ). Heute sind die Hinaidori berühmt weil sie das Hauptingredient sind der Kiritanpo Nabe, eine Fleisch-Reis Suppe der angeblich Sumo-ringer extra viel Kraft verleiht.
Wie viele andere Japanische Rassen sind auch die Hinaidori zum Kulturdenkmal erklärt worden. Obwohl heute die Hinaidori das Gewicht auf 2.5 Kg und 3 Kg limitieren waren die erste Hinaidori viel schwerer, dies durch ihre Shamo Erbschaft. Die Hinaidori sind biss heute nur in Japan zu finden.
source : sakbrd.tripod.com
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kashiwa no sukiyaki かしわのすき焼き sukiyaki with chicken from Nara
Kawamata Shamo 川俣シャモ - Fukushima
with a Shamo festival in August
Momotaro jidori 桃太郎地鶏 Momotaro chicken from Okayama
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Nagoya Kochin, Nagoya koochin 名古屋こうちん , 名古屋コーチン supreme brown fowl
. . . CLICK here for Photos !
The supreme brown fowl,the Nagoya Kochin has been one of the specialities of Iwakura since old times. The damp climate of Iwakura,moderated by the Kiso river in the background,is ideal for breeding the Nagoya Kochin. These slowly reared fowls are very delicious.
The Nagoya Kochin sukiyaki,known in this region as “Hikizuri" has a unique chewy texture,a tasty flavour and a delicious smell,and is one feature of Iwakura´s local cuisine.
source : www.city.iwakura.aichi.jp 愛知県岩倉
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Onagadori (ながどり)尾長鳥 cock with a long tail
In Japanese literature nothing exact has been reported as to the origins of the breed called the Onagadori. The Japanese believe, however, that this breed came about by mutations of the breed Shokoku in the middle of the Edo Period (1600--1868). Oral history has delivered us the story that the territorial Prince (Shogun?) Yamanouchi in the Kochi Prefecture on the southern peninsula of Shikoku had the helmets and spears of his soldiers adorned with long rooster feathers for special occasions in order to honour the Emperor Tenno. The serfs and those subjected to the Prince, the farmers, who kept chickens of this type and delivered feathers for this important ornamental purpose were exempt from taxes. From this period, ca. 1655, onwards the (growth of longer feathers) steady lengthening of the feathers was to have had its beginnings. Helmets and spears of this period, which are adorned with long rooster feathers, can be seen today in Japanese museums.
A Mr. Tekeichi Riuemon from Shinohara in the Prefecture of Kochi on the island of Shikoku was supposed to have had a major breakthrough in breeding for the Longtails. For this reason the Onagadori's from this period were called "Shinoharato." After a period of time these birds were called "Nagaodori." Later one referred to them simply as "Tosa" in reference to the province in which they were mainly bred.
In the vicinity of the city of Kochi, on the street heading for the city of Nangoku, a monument was erect to honour Takeichi, a stone memorial that is still extant to this day.
The Japanese botanist Koyu Nishimura published a book in the year Ansei 4 (1857) with the title Sketches and Thoughts in which he described the phenomena of the continuous growth of the tail feathers of the Onagadori. From this point onwards the Onagadori was well know even among the common people of Japan.
The Onagadori became fully distinct and "thoroughbred" in the Taisho Period (1912 - 1926). From this point in time the tail feathers reached the incredible lengths of 6 metres and more. It is also in this period of time in which we find the explanations for the diverse comb and colour variations in the birds first imported to Europe.
source : www.feathersite.com / Brian Reeder
MORE : www.feathersite.com : Facts about Onagadori
. Clay Bell with a Kochi cock .
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Satsumadori 薩摩鳥 さつま地鶏 from Satsuma, Kyushu
. . . CLICK here for Photos !
The Satsuma-dori originates in Japan. Satsuma used to be the name of the prefecture now known as Kagoshima. In that time the breed was known as Ojidori (oojidori, meaning large fowl) The name satsumadori (given in the twenties) means nothing more than: “Large fowl of Satsuma”. In 1943 the Japanese Ministry of Culture declared the breed “protected inheritance”. The breeds origin comes of cross-breeding Shamo and Shokoku and was a true “knifefighter”. These “speedfighters” were the only ones to fight steel spurs. Very likely the Japanese copied fightingstyles and breeding in knifespurs (slashers) of Philipinian breeders. As this breed carries a full, large, fanning tail it gained popularity (just like Sumatra and Yokohama) in Europe.
The weight of the rooster lies approximately around 3,5 kg (7,7 lbs) and for a hen around 2,5 Kg (5,5 lbs)
source : www.vechthoenders.com
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Shamo 軍鶏（しゃも）a game fowl, fighting cock
. . . CLICK here for Photos !
Kampfhahn
koshamo 小軍鶏（こしゃも）small shamo
Ritual Cock Fighting is a kigo, see below.
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Tosajiro , Tosa jiroo 土佐次郎 from Kochi
Tosa-jiro
. . . CLICK here for Photos !
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Ukokkei 鵜こっけい / 烏こっけい / 烏骨鶏 うこっけい
for producing eggs. The meat is used in noodle soups.
Ukokkei (Silkie) was said to have been introduced from China in early Edo Era, however, original place of Ukokkei is not clear. This breed shows many special morphological features: Black walnut comb with crest, Silky feather, Shank feather, Hind limb with fifth digit, Black colored skin, muscle, visceral organ and bone. Ukokkei is named after its black meat and bone. Ukokkei is known as medicinal chicken for revitalizer in traditional Chinese medicine and also has premium position as an ornamental animal.
Ukokkei was registered as one of Natural Monuments of Japan in 1942. Recently, Peoples are raising this breed not only as for an ornamental animal, also for production of the special meat and egg. Females still keep high broodiness. Tokyo strain was bred in Tokyo Metropolitan Animal Husbandry Experiment Station and shows higher egg production rate than usual Ukokkei population.
source : www.gene.affrc.go.jp
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Japanese Reference
source : 名古屋コーチン鳥料理レシピ
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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KIGO with CHICKEN
. First chicken 初鶏 (はつとり) hatsutori first cock calling
... hatsu koe 初声 (はつこえ ) first voice (of the cock)
keitan 鶏旦（けいたん） "day when the cock craws"
the first day of the New Year
keijistu 鶏日（けいじつ） "day of the chicken"
the 6th day of the New Year (according go the Asian lunar calendar)
kigo for the New Year
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tori awase 鶏合 (とりあわせ) Ritual Cock Fighting
kigo for late spring
tookei 闘鶏（とうけい）, tori no keai 鶏の蹴合（とりのけあい）
"winning cock", kachidori 勝鶏（かちどり）
"loosing cock", makedori 負鶏（まけどり）
betting on cocks, kakedori 賭鶏（かけどり）
cock keeper, tookeishi 闘鶏師（とうけいし）
. Tokei Jinja 闘けい神社 / 闘鶏神社 (とうけいじんじゃ）
Cockfight Shrine at Tanabe, Kumano, Wakayama
and the historic divinatory cockfight for Heike and Genji warriors.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
niwatori hajimete tsurumu
鶏初めて交む (にわとりはじめてつるむ )
..... tori tsurumisomu 鶏交み初む（とりつるみそむ）
..... tori turumisu 鶏交みす（とりつるみす）
first time of mating for the chickens
kigo for late winter
torizoosui 鶏雑炊（とりぞうすい）rice porridge with chicken
torisuki 鶏すき（とりすき） sukiyaki with chicken meat
kigo for all winter
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
FOOD
iridori いりどり【煎り鳥・炒り鳥】 roasted chicken
Chicken meat fried with vegetables in soy sauce with sugar and sake.
. . . CLICK here for Photos !
Chankonabe (ちゃんこ鍋)
is a Japanese stew (a type of nabemono or one-pot dish) commonly eaten in vast quantity by sumo wrestlers as part of a weight gain diet. It contains a dashi or chicken broth soup base with sake or mirin to add flavor. The bulk of chankonabe is made up of large quantities of protein sources (usually chicken (quartered, skin left on), fish (fried and made into balls), tofu (or sometimes beef) and vegetables (daikon, bok choy, etc). While considered a reasonably healthy dish in its own right, chankonabe is very protein-rich and usually served in massive quantities, with beer and rice to increase the caloric intake. Leftover chankonabe broth can also later be used as broth for somen or udon noodles.
Chankonabe served during sumo tournaments is made exclusively with chicken, the idea being that a rikishi should always be on two legs like a chicken, not all fours like a cow or off one's legs entirely like a fish (i.e., in a position of one who has just lost a match).
© More in the WIKIPEDIA !
. . . CLICK here for Photos !
Sumoringer-Eintopf
. WKD : more about SUMO wrestling
*****************************
Worldwide use
Das japanische Ur-Huhn
Die ersten Hühner (niwatori, wörtlich "Vogel im Garten") wurden in Südostasien bereits vor 4000 Jahren als Haustiere gehalten, in China sind sie etwa seit 2700 v. Chr. bekannt. Die Hühnerzucht weitete sich im dritten Jahrhundert v. Chr. auch auf Japan aus.
Hinaidori ist eine Hühnerrasse, die bereits seit dieser Zeit in Akita, in der Flussregion Yoneshirogawa und der Gegend Hinai als Haustier gehalten wird. Der Hals ist lang und der Kamm nur klein. Bis heute hat es sich die Charakteristiken des Wildhuhns bewahrt. Die Tiere sind nicht sehr groß und ihr Fortpflanzungstrieb ist nicht so stark ausgeprägt wie bei anderen Hühnerrassen.
Das fettarme Fleisch ist wohlschmeckend, nicht zu hart und verleiht einer Suppe einen kräftigen Geschmack. Möglicherweise trägt die spezielle schwarze Erde der Hinai-Gegend dazu bei. Schon die japanischen Ureinwohner, die Ainu, wussten von dieser besonderen Erde zu profitieren. Das reine Wasser der Bergregion von Dewa ist ebenfalls ein Grund für den Zuchterfolg der Hinaidori. Manche Züchter bemühen sich auf andere Weise um ihre Hühner; sie spielen für ihre Tiere im Stall Mozart-Melodien, um sie bei guter Laune zu halten. Nichtsdestotrotz ist die besondere Bedeutung dieser Hühnerrasse für die Japaner daran zu erkennen, als dass sie seit Juli 1942 offiziell zum Naturdenkmal Japans erklärt wurde.
Bei der Zucht dieser Rasse müssen die Hinaidori-Hühnerfarmen zahlreiche Vorschriften beachten und diese werden streng überwacht: Auf 3,3 Quadratmetern Land dürfen nicht mehr als 1 bis 1,5 Tiere gehalten werden. Die Tiere müssen sich zudem frei bewegen können und müssen mindestens 180 Tage aufgezogen werden. Und schließlich sind zum Verzehr lediglich weibliche Tiere zugelassen.
Die Stadt Odate in Akita veranstaltet jährlich im Januar einen gut besuchten Hinaidori-Hühnermarkt. Von shintoistischen Zeremonien bis zur Verkaufsausstellung – alles dreht sich ums Huhn. An einem 15 Meter langen Eisenspieß werden zu diesem für die Region wichtigen Anlass gleichzeitig 1000 Hähnchen rundum gegrillt.
In Geschenkpackungen als Reisemitbringsel finden sich Hamburger mit Hinaidori oder Würstchen sowie Geräuchertes aus diesem Hühnerfleisch.
Die drei wichtigsten Hühnerrassen
In ganz Japan sind rund 60 Hühnerrassen beheimatet, zu den drei bekanntesten zählen neben der beschriebenen Hinaidori aus Tohoku, die Rassen Satsumadori aus Kyūshū (besser ohne Längenzeichen?` ) und Nagoya Kōchin aus Zentral-Honshu.
Im Jahr 1943 wurde die Kampfhuhnrasse Satsumadori (Satsuma ist der ehemalige Name von Kagoshima auf der Insel Kyūshū) zum japanischen Kulturgut (tennen kinenbutsu, das war oben Naturdenkmal. ) erklärt. Allerdings sind mittlerweile einige Rassen eingekreuzt worden, und nur Hühner mit einem Genanteil von 50 % der ursprünglichen Rasse dürfen sich Satsumadori nennen. Sie sind besonders groß und aufrecht und haben einen sehr langen schirmartigen Schwanzaufbau. Auch in Europa hat die Rasse inzwischen Einzug gehalten.
Die braune Hühnerrasse Nagoya Kōchin stammt aus dem Dorf Iwakura am Fluss Kisogawa, einer feuchten Gegend, die für die Aufzucht dieser Rasse optimale Bedingungen bietet. Das Fleisch dieser Hühner ist bestens zum Verzehr geeignet, sehar zart, aromatisch und wohlschmeckend und wird für viele Hühnergerichte verwendet, sehr beliebt ist eine Sukiyaki-Variante mit Nagoya-Kōchin-Hühnerfleisch.
Eine Besonderheit stellt die Rasse Ukokkei (wörtlich "abenknochen") dar. Haut, Eingeweide und Knochen sind schwarz, die Federn entweder weiß oder schwarz und die Zehen haben jeweils fünf Krallen. In China werden diese Hühner als heilige Vögel betrachtet, deren Verzehr dem Essenden ein langes Leben, ja sogar die Unsterblichkeit verheißt. In der Tat ist das Fleisch wohlschmeckend und wird auch in Japan sehr teuer gehandelt. Viele Bauernfamilien halten einige dieser Tiere für den Eigenbedarf.
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Things found on the way
Men posing as Chicken
Utagawa Toyokuni ukiyo-e prints (1809)
and posing as other birds
source : Miburi-e ... Men posing as Animals. Woodblock prints
miburi-e 身振絵 man posing as animals
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HAIKU
fuyugomori tori ryoori ni mo nebutsu kana
winter seclusion --
cooking a chicken
praising Buddha
ISSA . winter seclusion
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尾長鳥生きた化石のように立ち
onagadori ikita kaseki no yoo ni tachi
long-tailed cock ...
it stands up like a
living fossile
Yanagisoo 柳窓
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Ito Jakuchu 伊藤若冲
gunkei 郡鶏 many roosters
. Ito Jakuchu 伊藤若冲 .
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roosters by Kano Sanraku 狩野山楽
- Reference Paintings -
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Related words
***** . Market on the Day of the Rooster
(tori no ichi 酉の市)
First day of the rooster in November
***** WASHOKU : Kiritanpo (kiritampo) skewers of mashed rice
***** WASHOKU : NGREDIENTS
. Tori 酉 Year of the Rooster (chicken, cock) - 2017 .
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[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
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5/30/2008
REGIONAL DISHES LIST
[ . BACK to TOP . ]
Use SEARCH BLOG in the top left corner to find your keyword.
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REGIONAL DISHES
local dishes, regional specialities ...
kyodo ryori, kyoodo ryoori 郷土料理
lokale Küche, Küche der Heimat
from all prefectures of Japan
Here I will list some typical dishes of each area, trying to find a haiku as we go along.
Travel from the North to the South of Japan, and through the seasons !
Most prefectures have antenna shops in Tokyo, where you can sample regional specialities.
LINKS only to this BLOG
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Check the local dishes HERE!
HOKKAIDO 北海道 [ 道北 道東 道央 道南 ]
Ainu Food ... アイヌ料理
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TOHOKU 東北 [ 青森 岩手 宮城 秋田 山形 福島 ]
AKITA
WASHOKU : Kiritanpo (kiritampo) きりたんぽ skewers of mashed rice
しょっつる鍋 shotsuru nabe, shottsuru nabe
made with fermented sauce of hatahata fish
はたはたずし hatahata sushi
じゅんさい junsai vegetables
rolled yellowtail, makiburi 巻鰤（まきぶり）
toofu kasutera 豆腐カステラ Castella cake with tofu instead of flower.
. . . CLICK here for Photos !
speciality of Noto peninsula
とんぶり, tonburi seeds from the summer cypress Kochia scoparia
matsukawa mochi 松皮餅（まつかわもち）"mochi from pine bark"
Akita miso
MORE dishes from Akita
AOMORI
いちご煮 ichigoni, soup with uni and awabi
たらのじゃっぱ汁 tara no jappa jiru, soup with cod
八戸するめ Hachinohe surume, dried cuttlefish from Hachinohe
りんご apples
MORE
famous dishes from Aomori
FUKUSHIMA
さんしょううおのくんせい sanshoo-uo no kunsei, smoked salamander
komugi manjuu 小麦まんじゅう manjuu cakes from wheat flour
kozuyu こづゆお椀 from Aizu Wakamatsu 会津
MORE
Dishes from Fukushima
IWATE
わんこそば Wankosoba, Morioka, noodles
南部鼻曲がり Nambu hanamagari, dried salmon
松藻 matsumo, kind of hornwort
Nanbu senbei, Nambu senbei, Nambu Sembei 南部せんべい waffles from Morioka
More dishes from Iwate and Morioka
MIYAGI
ほやの酢の物 hoya no su no mono, vinegared sea cucumber
笹かまぼこ sasa kamaboko, boiled fish paste in sasa leaves form sasakamaboko
塩釜 shiogama, salt from Shiogama
Sendai Miso
MORE
famous dishes from Miyagi and Sendai and Kesennuma
YAMAGATA
いもっこ汁 imokko jiru, soup with sato-imo poatotes RP
imoni, imo-ni 芋煮 boiled sweet potatoes in large pots
dongarajiru 寒鱈汁（どんがら汁）
さくらんぼ sakuranbo, cherries
Minden Nasu 民田なす Eggplant from Yamagata
modatsu もだつ kind of mushroom
Dadacha mame, dadachamame だだちゃ豆 Edamame from Yamagata
米沢こい Yonezawa koi, carp from Yonezawa
Yonezawa gyuu, beef from Yonezawa
MORE
Dishes from Yamagata
memo
"Hokki Ichigoni", "Hokki-shell Soup", and "Mashed Sardines"
Peppers Pickles Misawa Town
Nanbu-Miso
Long taros harvested in Misawa
Misawakko sweet cakes
"Ichigo-ni" literally means "boiled strawberries". Hachinohe
sweet chrysanthemum petals for food
Hachinohe: "Ika-Sommon," "Shio-kara," "Ichiya-boshi,"
Preserved Pond Smelt from Towada
Sweets from Tohoku 東北の甘いもの
. Tohoku after the BIG earthquake March 11, 2011 .
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KANTO 関東
[ 東京 神奈川 埼玉 千葉 茨城 栃木 群馬 山梨 ]
Sweets from the KANTO region
CHIBA
なめろう・さんが nameroo, sanga, kind of chopped fish
かわはぎ kawahagi, filefish; a leatherfish; Stephanolepis cirrhifer
落花生 rakkasei, peanuts
imo yookan, imo yokan 芋洋館 from sweet potatoes
Rape blossom dishes (nanohana, na no hana)
shungkiku 春菊 (しゅんぎく )garland chrysanthemum
MORE
Dishes from Chiba
GUNMA, GUMMA
刺身こんにやく sashimi konyaku, raw konyaku slices
キャベツ kyabetsu, cabbage
Okirikomi, okkirikomi おきりこみ, おっきりこみ
下仁田ねぎ Shimonita negi, leek
MORE
Dishes from Gunma
IBARAKI / IBARAGI
ankoo あんこうのとも酢 . 鍋 . どぶ汁 ankoo nabe, dobujiru and more anglerfish specialities
水戸納豆 Mito no natto
わかさぎ wakasagi, pond smelt
かんぴょうの立田揚げ kanpyoo, dried gourd shavings, special preparation
しもつかれ imotsukare, PHOTO and recipe
いちご ichigo, strawberries
かんぴょう kanpyoo, dried gourd shavings
shungkiku 春菊 (しゅんぎく)garland chrysanthemum
MORE
Dishes from Ibaraki
KANAGAWA
ねぎま汁 negimajiru, soup with leek
小田原かまぽこ Odawara kamaboko
小梅干し ko-umeboshi, small dried apricots/plums
... Enoshima Tsuboyakikigo
MORE
Dishes from Kanagawa 神奈川 郷土料理
SAITAMA
gokaboo 五家宝 kind of sweet (see sweets link above)
kikuimo, kiku-imo キクイモ 菊芋 "chrysanthemum potato"
Soka senbei, Sooka senbei 草加せんべい
MORE
Dishes from Saitama 埼玉郷土料理
TOCHIGI
moro モロ slices of shark. nezumi same
Shark 鮫 (さめ) same Haifisch
Ootsuka soosu 大塚ソース Sauce from Otsuka company, for yakisoba and many other dishes, made in Utsunomiya town
gyooza 餃子, Utsunomiya gyooza
shimotsukare しもつかれ Shimotsuke Family Dish
MORE
Dishes from Tochigi 栃木の郷土料理
TOKYO
うなぎのかば焼き unagi no kabayaki, eel on skewers
江戸前ずし Edomae zushi
天ぷら Tempura
柳川鍋 yanagikawa nabe
くさや kusaya, "smelly one", dried horse mackerel (which has a very strong smell)
つくだ煮 tsukudani, simmered food in the style of Tsukuda Island
七色唐辛子 ground mixture of red pepper and aromatic spices
べったら漬け bettarazuke, radish pickles
Senjunegi, Senju negi 千住葱 leek from Senju, Tokyo
MORE
Dishes from Tokyo
Fujisan 富士山 and food specialities from Mount Fuji
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Beginning of Chubu, Chuubu Chihoo 中部地方
SHINETSU 信越 [ 新潟 長野 ]
NAGANO
こいの洗い koi no arai, carp
ハチの子，ザザムシ hachi no ko, zazamushi, bee larvae
そばがき sobagaki, soba dumplings
五平餅 gohei mochi, rice dumplings with miso
のざわな漬け Nozawana zuke, pickles of nozawa leaves
Rokuben, Bento for a kabuki performance ろくべん, 大鹿歌舞伎 Nagano.
Horse meat, baniku (ばにく/ 馬肉) basashi, sakuranabe
MORE
Dishes from Nagano / shio no michi, the Salt Road
NIIGATA
のっぺ汁 , noppejiru, vegetable stew
Sasadango 笹団子 (ささだんご)
わっぱ煮 wappani, food prepared in a wooden wappa container
いごねり igoneri, seaweed food, Sado Island
たらの親子漬け tara no oyako zuke, cod roe pickles
MORE
Dishes from Niigata 新潟郷土料理
Shinshuu Soba, Shinshu Soba 信州蕎麦
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HOKURIKU 北陸 [ 富山 石川 福井 ]
FUKUI
今庄干しがき Imajoo hoshigaki, dried oysters from Imajo
ゆでがに yudegani, boiled crabs, Echizengani, Echizen Kani
へしこ heshiko, pickled saba mackerel for one year
MORE
Dishes from Fukui
ISHIKAWA
じぶ煮 jibuni, stewed duck with vegetables and more specialities
ごりの唐揚げ gori no kara-age, deep-fried gori fish
..... gorijiru is Summer Kigoカブラずし kaburazushi, turnip sushi
たいの唐蒸し tai no karamushi, steamed sea bream with vegetables
(jap. wiki)
あまえび amaebi, sweet small shrimp
くちこ kuchiko, the roe of namako, dried in triangular shape, bachiko (eaten by Rosanjin)
konowata (is CHINMI and kigo for winter)
MORE
Dishes from Ishikawa
TOYAMA
いかの黒作り ika no kurozukuri, squid with black
越中ばいがい Etchuu baigai, bai-shells. (Balylonia japonica)
ほたるいか hotaruika, hotaru squid (Akaika (Ommastrephes bartramii))
MORE
Dishes from Toyama
YAMANASHI
MORE
Dishes from Yamanashi 山梨郷土料理
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TOKAI 東海 [ 愛知 岐阜 静岡 三重 ]
AICHI
かしわの水炊き kashiwa no mizutaki
chicken and vegetables cooked in a pot at the table and eaten after being dipped in a sauce
miso of variuos kinds
きしめん kishimen, kishimen noodles
このわた konowata, dried roe of fish
MORE
Dishes from Aichi 愛知郷土料理
GIFU
富有がき fuyuu gaki, pregnant oysters
あゆの塩焼き ayu no shioyaki, grilled ayu fish and other sweetfish dishes
朴葉（ほおば）みそ hooba miso, with hooba leaves
tamari miso
MORE
Dishes from Gifu 岐阜の郷土料理
SHIZUOKA
しらすタタミ shirasu tatami, small fish spread
麦とろ mugitoro, creamy wheat sauce for topping
静岡茶 Shizuoka cha, tea from Shizuoka
わさび漬け wasbizuke, wasabi pickles spring kigo
MORE
Dishes from Shizuoka
... End of Chubu ...
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KINKI / KANSAI 近畿 [ 大阪 兵庫 京都 滋賀 奈良 和歌山 ]
HYOGO Kobe, Himeji
たこの直煮（じかに） tako no mani, jikani, boiled squid
赤穂の塩 Akoo no shio, salt from Akoo
Akashiyaki 明石焼, Takoyaki from Akashi
MORE
Dishes from Hyogo
KYOTO, Kyooto
Kyoyasai, kyooyasai 京野菜 vegetables from Kyoto
京懐石 Kyoo kaiseki, Kaiseki from Kyoto
湯葉 yuba soy milk skin
Uji-Cha 宇治茶 tea from Uji
Hamo no kawa 鱧の皮 (はものかわ)
skin of the conger pike; pike eel
MORE
Dishes from Kyoto
MIE
てこねずし/ てこね寿司 tekonezushi, fish zushi mixed with the hands
牛肉の網焼き gyuuniku no amiyaki, grilled beef on the net (Matsuzaka beef)
Matsuzaka beef
時雨はまぐり, 時雨蛤 shigure hamaguri, clamshells
tamari miso
Ise udon 伊勢うどん at Ise Shrine 伊勢神宮
fukuhiki senbei 福引煎餅 large threeangular senbei for setsubun, with talismans inside. you have to smash them and eat the crumbs.
MORE
Dishes from Mie prefecture
OSAKA
魚すき sakana suki, fish hodgepodge
お好み焼き・たこ焼き okonomiyaki, takoyaki, omelett or shid balls
船場汁 senbajiru, soup at the harbour
あわおこし awa okoshi, sweet from Osaka
塩こんぶ shio konbu, salted konbu seaweed
ばってら hattera, kind of saba makerel sushi
Kushiage, kushi-age 串揚げ deep-fried food pieces on bamboo skewers
shungkiku 春菊 (しゅんぎく )garland chrysanthemum
Osaka no kuidaoreEat until you are broke
unagizushi 鰻寿司 unagi eel on sushi rice (not common elswhere)
MORE
Dishes from Osaka (Naniwa)
NARA
かきの葉ずし kaki no hazushi, sushi wrapped in persimmon leaves
茶がゆ・茶飯 chagayu, chahan, rice gruel with tea
奈良漬け Narazuke, pickled vegetables
三輪そうめん Miwa soomen, thin noodles from Miwa
MORE
Dishes from Nara Prefecture
SHIGA
かもすき kamosuki, duck pot
ふなずし bunazushi, funazushi, crucian carp sushi
げんごろうぶな gengoroo buna, crucian carp pickled
丁稚（でっち）ようかん detchi yookan, sweet bean jelly
MORE
Dishes from Shiga Prefecture
WAKAYAMAKishu, Kishuu
紀州たかな・めはりずし Kishuu takana, mebarizushi, fish sushi
すずめずし suzumezushi, suzume fish sushi
なれずし narezushi, fermented sushi
紀州みかん 蜜柑 Kishuu mikan, mandarins from Kishuu
高野豆腐 Kooya doofu, dried tofu from Mount Koya, kigo for late winter
Kishu no Umeboshi
whale meat from Taji
MORE
Dishes from Wakayama
KANSAI
Kansai Specialities
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CHUGOKU CHIHO 中国 [鳥取 島根 岡山 広島 山口 ]
HIROSHIMA
かきの土手鍋 kaki no dote nabe, oyster hodgepodge
わにの刺身, 鮫 wani no sashimi, shark sashimi
Shark 鮫 (さめ) same Haifisch
かき oysters
小いわし ko iwashi, small sardines
MORE
Dishes from Hiroshima
OKAYAMA
chirashizushi
ままかりの酢漬け mamakari suzuke,
mamakari fish pickled in vinegar
しらうお shirauo, whitefish
momo ... peaches and Peach Boy Festival
Momotaro Nabe ... Peach Boy Hodgepodge
pione grapes
tobiuo, flying fish
MORE
Dishes from Okayama 岡山
SHIMANE
some are similar to TOTTORI.
Izumo Soba
Imoni 芋煮 boiled sweet potatoes
Uzume sushi うずめ寿司
Gojiru 呉汁
Sasamaki 笹巻き
Shijimijiru しじみ汁
Tonbarazuke とんばら漬け
MORE
Shimane dishes
TOTTORI
ののこ , ののこ飯 nonoko, a type of Inari zushi
Inari Sushi (inarizushi いなり寿司)
あごちくわ, とうふ竹輪 ago chikuwa, tofu chikuwa
すずきの奉書焼き susuki no hoosho yaki, susuki fish wrapped in washi paper and fried
めのは飯 menoha meshi, rice with vegetables
津田かぶ tsuda kabu, turnips from Tsuta
Izumo Soba, Shimane Wariko Soba 割子そば（わりごそば）and more Izumo specialities
Kuromame, black beans, schwarze Bohnen
Rakkyo 、rakkyoo 辣韮 pickled shallots
MORE
Tottori dishes 鳥取
YAMAGUCHI
いとこ煮 itokoni, boiled pumpkin with red beans
岩国ずし Iwakuni zushi, sushi from Iwami
ちしゃなます chisha namasu
いりこ iriko, small dried fish, used to make dashi
うに uni, sea-urchin eggs
Fugu from Shimonoseki, pufferfish
MORE
Yamaguchi dishes 山口
external link : 山口名物
Setonaikai、瀬戸内海 from the the Inland See
tai 鯛 たい sea bream is best here.
akauni, aka-uni 赤海栗 red sea urchin
. . . CLICK here for Photos !
Hakata no shio raamen 伯方の塩ラーメン salt ramen from Hakata, a small island famous for salt making.
. . . CLICK here for Photos !
Murakami Suigun Nabe 村上水軍鍋 Hodgepodge with seafod and one whole tako octopus
on Oshima Island.
tako octopus is also boiled like "cherry blossoms", tako no sakurani, sakura-ni 蛸の桜煮
. . . CLICK here for Photos !
Western Japan 西日本 Nishi Nihon
Sweets from Western Japan
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SHIKOKU 四国 [ 徳島 香川 愛媛 高知 ]
EHIME
いずみや , 泉屋 izumiya, small fish in vinegar
ふくめん fukumen, noodle soup from Uwajima 宇和島
五色そうめん・たいめん goshiki soomen, taimen, noodles
いもたき 芋炊き boiled satoimo potatoes (different from Yamagata)
伯方の塩 salt from Hakata, salt icecream
タルト taruto, roll cake
World Tasty Museum 世界食文化博物館, Imabari
MORE
Dishes from Ehime
KAGAWA
MORE Kagawa Dishes
Oiri, yomeiri おいり 嫁入り sweets for the bride Marugame, Sanuki
KOCHI (Koochi)
Sawachi ryoori 皿鉢料理 Sawachi cuisine, celebration food
katsuo no tataki かつおのたたき chopped katsuo tuna fish
かつお節 katsuobushi, bonito shavings
Tosa no Inakazushi (inaka sushi) 土佐の田舎寿司 sushi from the countryside of Tosa
MORE dishes from Kochi
Nasu 茄子 (なす), eggplant, aubergine
TOKUSHIMA
そば米雑炊 sobagome zoosui, porridge with buckwheat and rice
でこまわし dekomawashi, grilled on open fire, like potatoes and fish on a stick
すだち sudachi, type of citron fruit
鳴門わかめ Naruto wakame, seaweed from Naruto
MORE
Dishes from Tokushima
Settai, O-Settai ... Giving Alms to Henro Pilgrims
satsuma imo tempura 芋天ぷら in Tosa
Shikoku Sweets 四国スイーツ Sweets from Shikoku
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KYUSHU Kyuushuu 九州
[ 福岡 佐賀 長崎 熊本 大分 宮崎 鹿児島 ]
FUKUOKA
あぶってかも abuttekamo, cooked susuki fish type
Gameni がめ煮 mixed boiled vegetables and chicken meat
博多水炊き Hakata mizutaki, chicken and vegetables cooked in a pot at the table and eaten after being dipped in a sauce
ふぐ刺し fugu sashi, fugu puffer fish
明太子（めんたいこ） mentaiko, roe of tara fish
八女茶 yamecha, green tea
Nasu 茄子 (なす), eggplant, aubergine
MORE
Dishes from Fukuoka and Hakata
KAGOSHIMA (former Satsuma)
酒ずし sakezushi, sushi
薩摩汁 satsumajiru, soup
豚骨 butabone, pig bones, kurobuta black pork
Shoochuu 焼酎 (しょうちゅう)
Shochu, strong distilled liquor, Schnaps
Satsuma-age さつま揚げ fried fish cake from Satsuma
Satsumazuke さつま漬け pickles from Satsuma
MORE
Dishes from Kagoshima / Satsuma
KUMAMOTO
いきなりだご ikinaridago, ikinari dango ... dumplings
肥後田楽 Higo dengaku,
ひともじのぐるぐる hitomoja no guruguru, pickles
辛子れんこん karashi renkon, lotus roots with mustard
朝鮮飴 choosen ame, Korean sweets
Higo zuiki 肥後ずいき dried taro root
Taipiien 太平燕（たいぴーえん）harusame noodle soup
. . . CLICK here for Photos !
Nasu 茄子 (なす), eggplant, aubergine
kabosu カボス citrus fruit
MORE
Dishes from Kumamoto
MIYAZAKI, MIYASAKI
しいたけ飯 shiitake meshi, rice with shiitake mushrooms
冷や汁 hiyajiru, cold soup
サボテン漬け sabotenzuke, pickled cactus
日向かぽちゃhinata kabocha, pumpkin
Shoochuu 焼酎 (しょうちゅう) Shochu, strong distilled liquor, Schnaps
MORE
Dishes from Miyazaki 宮崎料理
NAGASAKI
具雑煮 kai zooni, mixed boil of shells
卓袱（しっぽく）料理 shipoku ryoori, Shippoku dishes
チャンポン chanpon, mixed noodle soup
カステラ kasutera, castella sponge cake
からすみ karasumi, dried mullet roe ... chinmi
MORE
Dishes from Nagasaki 長崎郷土料理
OITA . ooita
だんご汁 dangojiru, soup with dumplings
頭（びんた）料理 binta ryoori, katsuo fish meal
やせうま yaseuma, "thin horse" wheat noodles and more specialities
かぼす kabosu, kind of sour mandarin
kabusu juice in ramen soup / kabosu aisu カボスアイス icecream
toriten 鳥天 tori tenpura
(different from karaage kara-age) chicken tempura / toriten raamen, toriten karee
. . . CLICK here for Photos !
MORE
Dishes from Oita
SAGA 佐賀県
がん漬け ganzuke, pickles
松浦漬け Matsu-ura zuke, pickles from Matsuura
むつごろう mutsugoroo, haze-type mudskipper of the wetlands
dabu だぶ food for communal festivities
MORE
Dishes from Saga : Arita, Karatsu, Imari, Ariake sea
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沖縄 [ 沖縄 ] OKINAWA FOOD
さつま揚げ satsuma age, fried sweet potatoes
さつま漬け satsuma zuke, pickles
沖縄そば Okinawa soba, noodle soup
チャンプルー chanpuru, soup
ラフテー fafutee, quare boiled pig meat, buta no kakuni
黒糖 kurosato, black sugar
地豆豆腐 "jiimamidoofu" jimame toofu, tofu from local beans, meaning peanuts.
inoshishi sashimi ... wild boar meat from Yanbaru
awamori schnaps
More
Okinawa Ryori (Okinawa Ryoori) 沖縄料理
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Related words
***** Ekiben 駅弁 Train station lunch boxes
with local specialities
***** WASHOKU : FISH and SEAFOOD SAIJIKI
***** Hakubutsukan, 食文化博物館 Food Museums and Theme Parks
TOP
***** WASHOKU Regional Dishes from Hokkaido to Okinawa
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Use SEARCH BLOG in the top left corner to find your keyword.
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REGIONAL DISHES
local dishes, regional specialities ...
kyodo ryori, kyoodo ryoori 郷土料理
lokale Küche, Küche der Heimat
from all prefectures of Japan
Here I will list some typical dishes of each area, trying to find a haiku as we go along.Travel from the North to the South of Japan, and through the seasons !
Most prefectures have antenna shops in Tokyo, where you can sample regional specialities.
LINKS only to this BLOG
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Check the local dishes HERE!
HOKKAIDO 北海道 [ 道北 道東 道央 道南 ]
Ainu Food ... アイヌ料理
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TOHOKU 東北 [ 青森 岩手 宮城 秋田 山形 福島 ]
AKITA
WASHOKU : Kiritanpo (kiritampo) きりたんぽ skewers of mashed rice
しょっつる鍋 shotsuru nabe, shottsuru nabe
made with fermented sauce of hatahata fish
はたはたずし hatahata sushi
じゅんさい junsai vegetables
rolled yellowtail, makiburi 巻鰤（まきぶり）
toofu kasutera 豆腐カステラ Castella cake with tofu instead of flower.
. . . CLICK here for Photos !
speciality of Noto peninsula
とんぶり, tonburi seeds from the summer cypress Kochia scoparia
matsukawa mochi 松皮餅（まつかわもち）"mochi from pine bark"
Akita miso
MORE dishes from Akita
AOMORI
いちご煮 ichigoni, soup with uni and awabi
たらのじゃっぱ汁 tara no jappa jiru, soup with cod
八戸するめ Hachinohe surume, dried cuttlefish from Hachinohe
りんご apples
MORE
famous dishes from Aomori
FUKUSHIMA
さんしょううおのくんせい sanshoo-uo no kunsei, smoked salamander
komugi manjuu 小麦まんじゅう manjuu cakes from wheat flour
kozuyu こづゆお椀 from Aizu Wakamatsu 会津
MORE
Dishes from Fukushima
IWATE
わんこそば Wankosoba, Morioka, noodles
南部鼻曲がり Nambu hanamagari, dried salmon
松藻 matsumo, kind of hornwort
Nanbu senbei, Nambu senbei, Nambu Sembei 南部せんべい waffles from Morioka
More dishes from Iwate and Morioka
MIYAGI
ほやの酢の物 hoya no su no mono, vinegared sea cucumber
笹かまぼこ sasa kamaboko, boiled fish paste in sasa leaves form sasakamaboko
塩釜 shiogama, salt from Shiogama
Sendai Miso
MORE
famous dishes from Miyagi and Sendai and Kesennuma
YAMAGATA
いもっこ汁 imokko jiru, soup with sato-imo poatotes RP
imoni, imo-ni 芋煮 boiled sweet potatoes in large pots
dongarajiru 寒鱈汁（どんがら汁）
さくらんぼ sakuranbo, cherries
Minden Nasu 民田なす Eggplant from Yamagata
modatsu もだつ kind of mushroom
Dadacha mame, dadachamame だだちゃ豆 Edamame from Yamagata
米沢こい Yonezawa koi, carp from Yonezawa
Yonezawa gyuu, beef from Yonezawa
MORE
Dishes from Yamagata
memo
"Hokki Ichigoni", "Hokki-shell Soup", and "Mashed Sardines"
Peppers Pickles Misawa Town
Nanbu-Miso
Long taros harvested in Misawa
Misawakko sweet cakes
"Ichigo-ni" literally means "boiled strawberries". Hachinohe
sweet chrysanthemum petals for food
Hachinohe: "Ika-Sommon," "Shio-kara," "Ichiya-boshi,"
Preserved Pond Smelt from Towada
Sweets from Tohoku 東北の甘いもの
. Tohoku after the BIG earthquake March 11, 2011 .
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KANTO 関東
[ 東京 神奈川 埼玉 千葉 茨城 栃木 群馬 山梨 ]
Sweets from the KANTO region
CHIBA
なめろう・さんが nameroo, sanga, kind of chopped fish
かわはぎ kawahagi, filefish; a leatherfish; Stephanolepis cirrhifer
落花生 rakkasei, peanuts
imo yookan, imo yokan 芋洋館 from sweet potatoes
Rape blossom dishes (nanohana, na no hana)
shungkiku 春菊 (しゅんぎく )garland chrysanthemum
MORE
Dishes from Chiba
GUNMA, GUMMA
刺身こんにやく sashimi konyaku, raw konyaku slices
キャベツ kyabetsu, cabbage
Okirikomi, okkirikomi おきりこみ, おっきりこみ
下仁田ねぎ Shimonita negi, leek
MORE
Dishes from Gunma
IBARAKI / IBARAGI
ankoo あんこうのとも酢 . 鍋 . どぶ汁 ankoo nabe, dobujiru and more anglerfish specialities
水戸納豆 Mito no natto
わかさぎ wakasagi, pond smelt
かんぴょうの立田揚げ kanpyoo, dried gourd shavings, special preparation
しもつかれ imotsukare, PHOTO and recipe
いちご ichigo, strawberries
かんぴょう kanpyoo, dried gourd shavings
shungkiku 春菊 (しゅんぎく)garland chrysanthemum
MORE
Dishes from Ibaraki
KANAGAWA
ねぎま汁 negimajiru, soup with leek
小田原かまぽこ Odawara kamaboko
小梅干し ko-umeboshi, small dried apricots/plums
... Enoshima Tsuboyakikigo
MORE
Dishes from Kanagawa 神奈川 郷土料理
SAITAMA
gokaboo 五家宝 kind of sweet (see sweets link above)
kikuimo, kiku-imo キクイモ 菊芋 "chrysanthemum potato"
Soka senbei, Sooka senbei 草加せんべい
MORE
Dishes from Saitama 埼玉郷土料理
TOCHIGI
moro モロ slices of shark. nezumi same
Shark 鮫 (さめ) same Haifisch
Ootsuka soosu 大塚ソース Sauce from Otsuka company, for yakisoba and many other dishes, made in Utsunomiya town
gyooza 餃子, Utsunomiya gyooza
shimotsukare しもつかれ Shimotsuke Family Dish
MORE
Dishes from Tochigi 栃木の郷土料理
TOKYO
うなぎのかば焼き unagi no kabayaki, eel on skewers
江戸前ずし Edomae zushi
天ぷら Tempura
柳川鍋 yanagikawa nabe
くさや kusaya, "smelly one", dried horse mackerel (which has a very strong smell)
つくだ煮 tsukudani, simmered food in the style of Tsukuda Island
七色唐辛子 ground mixture of red pepper and aromatic spices
べったら漬け bettarazuke, radish pickles
Senjunegi, Senju negi 千住葱 leek from Senju, Tokyo
MORE
Dishes from Tokyo
Fujisan 富士山 and food specialities from Mount Fuji
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Beginning of Chubu, Chuubu Chihoo 中部地方
SHINETSU 信越 [ 新潟 長野 ]
NAGANO
こいの洗い koi no arai, carp
ハチの子，ザザムシ hachi no ko, zazamushi, bee larvae
そばがき sobagaki, soba dumplings
五平餅 gohei mochi, rice dumplings with miso
のざわな漬け Nozawana zuke, pickles of nozawa leaves
Rokuben, Bento for a kabuki performance ろくべん, 大鹿歌舞伎 Nagano.
Horse meat, baniku (ばにく/ 馬肉) basashi, sakuranabe
MORE
Dishes from Nagano / shio no michi, the Salt Road
NIIGATA
のっぺ汁 , noppejiru, vegetable stew
Sasadango 笹団子 (ささだんご)
わっぱ煮 wappani, food prepared in a wooden wappa container
いごねり igoneri, seaweed food, Sado Island
たらの親子漬け tara no oyako zuke, cod roe pickles
MORE
Dishes from Niigata 新潟郷土料理
Shinshuu Soba, Shinshu Soba 信州蕎麦
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HOKURIKU 北陸 [ 富山 石川 福井 ]
FUKUI
今庄干しがき Imajoo hoshigaki, dried oysters from Imajo
ゆでがに yudegani, boiled crabs, Echizengani, Echizen Kani
へしこ heshiko, pickled saba mackerel for one year
MORE
Dishes from Fukui
ISHIKAWA
じぶ煮 jibuni, stewed duck with vegetables and more specialities
ごりの唐揚げ gori no kara-age, deep-fried gori fish
..... gorijiru is Summer Kigoカブラずし kaburazushi, turnip sushi
たいの唐蒸し tai no karamushi, steamed sea bream with vegetables
(jap. wiki)
あまえび amaebi, sweet small shrimp
くちこ kuchiko, the roe of namako, dried in triangular shape, bachiko (eaten by Rosanjin)
konowata (is CHINMI and kigo for winter)
MORE
Dishes from Ishikawa
TOYAMA
いかの黒作り ika no kurozukuri, squid with black
越中ばいがい Etchuu baigai, bai-shells. (Balylonia japonica)
ほたるいか hotaruika, hotaru squid (Akaika (Ommastrephes bartramii))
MORE
Dishes from Toyama
YAMANASHI
MORE
Dishes from Yamanashi 山梨郷土料理
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TOKAI 東海 [ 愛知 岐阜 静岡 三重 ]
AICHI
かしわの水炊き kashiwa no mizutaki
chicken and vegetables cooked in a pot at the table and eaten after being dipped in a sauce
miso of variuos kinds
きしめん kishimen, kishimen noodles
このわた konowata, dried roe of fish
MORE
Dishes from Aichi 愛知郷土料理
GIFU
富有がき fuyuu gaki, pregnant oysters
あゆの塩焼き ayu no shioyaki, grilled ayu fish and other sweetfish dishes
朴葉（ほおば）みそ hooba miso, with hooba leaves
tamari miso
MORE
Dishes from Gifu 岐阜の郷土料理
SHIZUOKA
しらすタタミ shirasu tatami, small fish spread
麦とろ mugitoro, creamy wheat sauce for topping
静岡茶 Shizuoka cha, tea from Shizuoka
わさび漬け wasbizuke, wasabi pickles spring kigo
MORE
Dishes from Shizuoka
... End of Chubu ...
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KINKI / KANSAI 近畿 [ 大阪 兵庫 京都 滋賀 奈良 和歌山 ]
HYOGO Kobe, Himeji
たこの直煮（じかに） tako no mani, jikani, boiled squid
赤穂の塩 Akoo no shio, salt from Akoo
Akashiyaki 明石焼, Takoyaki from Akashi
MORE
Dishes from Hyogo
KYOTO, Kyooto
Kyoyasai, kyooyasai 京野菜 vegetables from Kyoto
京懐石 Kyoo kaiseki, Kaiseki from Kyoto
湯葉 yuba soy milk skin
Uji-Cha 宇治茶 tea from Uji
Hamo no kawa 鱧の皮 (はものかわ)
skin of the conger pike; pike eel
MORE
Dishes from Kyoto
MIE
てこねずし/ てこね寿司 tekonezushi, fish zushi mixed with the hands
牛肉の網焼き gyuuniku no amiyaki, grilled beef on the net (Matsuzaka beef)
Matsuzaka beef
時雨はまぐり, 時雨蛤 shigure hamaguri, clamshells
tamari miso
Ise udon 伊勢うどん at Ise Shrine 伊勢神宮
fukuhiki senbei 福引煎餅 large threeangular senbei for setsubun, with talismans inside. you have to smash them and eat the crumbs.
MORE
Dishes from Mie prefecture
OSAKA
魚すき sakana suki, fish hodgepodge
お好み焼き・たこ焼き okonomiyaki, takoyaki, omelett or shid balls
船場汁 senbajiru, soup at the harbour
あわおこし awa okoshi, sweet from Osaka
塩こんぶ shio konbu, salted konbu seaweed
ばってら hattera, kind of saba makerel sushi
Kushiage, kushi-age 串揚げ deep-fried food pieces on bamboo skewers
shungkiku 春菊 (しゅんぎく )garland chrysanthemum
Osaka no kuidaoreEat until you are broke
unagizushi 鰻寿司 unagi eel on sushi rice (not common elswhere)
MORE
Dishes from Osaka (Naniwa)
NARA
かきの葉ずし kaki no hazushi, sushi wrapped in persimmon leaves
茶がゆ・茶飯 chagayu, chahan, rice gruel with tea
奈良漬け Narazuke, pickled vegetables
三輪そうめん Miwa soomen, thin noodles from Miwa
MORE
Dishes from Nara Prefecture
SHIGA
かもすき kamosuki, duck pot
ふなずし bunazushi, funazushi, crucian carp sushi
げんごろうぶな gengoroo buna, crucian carp pickled
丁稚（でっち）ようかん detchi yookan, sweet bean jelly
MORE
Dishes from Shiga Prefecture
WAKAYAMAKishu, Kishuu
紀州たかな・めはりずし Kishuu takana, mebarizushi, fish sushi
すずめずし suzumezushi, suzume fish sushi
なれずし narezushi, fermented sushi
紀州みかん 蜜柑 Kishuu mikan, mandarins from Kishuu
高野豆腐 Kooya doofu, dried tofu from Mount Koya, kigo for late winter
Kishu no Umeboshi
whale meat from Taji
MORE
Dishes from Wakayama
KANSAI
Kansai Specialities
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CHUGOKU CHIHO 中国 [鳥取 島根 岡山 広島 山口 ]
HIROSHIMA
かきの土手鍋 kaki no dote nabe, oyster hodgepodge
わにの刺身, 鮫 wani no sashimi, shark sashimi
Shark 鮫 (さめ) same Haifisch
かき oysters
小いわし ko iwashi, small sardines
MORE
Dishes from Hiroshima
OKAYAMA
chirashizushi
ままかりの酢漬け mamakari suzuke,
mamakari fish pickled in vinegar
しらうお shirauo, whitefish
momo ... peaches and Peach Boy Festival
Momotaro Nabe ... Peach Boy Hodgepodge
pione grapes
tobiuo, flying fish
MORE
Dishes from Okayama 岡山
SHIMANE
some are similar to TOTTORI.
Izumo Soba
Imoni 芋煮 boiled sweet potatoes
Uzume sushi うずめ寿司
Gojiru 呉汁
Sasamaki 笹巻き
Shijimijiru しじみ汁
Tonbarazuke とんばら漬け
MORE
Shimane dishes
TOTTORI
ののこ , ののこ飯 nonoko, a type of Inari zushi
Inari Sushi (inarizushi いなり寿司)
あごちくわ, とうふ竹輪 ago chikuwa, tofu chikuwa
すずきの奉書焼き susuki no hoosho yaki, susuki fish wrapped in washi paper and fried
めのは飯 menoha meshi, rice with vegetables
津田かぶ tsuda kabu, turnips from Tsuta
Izumo Soba, Shimane Wariko Soba 割子そば（わりごそば）and more Izumo specialities
Kuromame, black beans, schwarze Bohnen
Rakkyo 、rakkyoo 辣韮 pickled shallots
MORE
Tottori dishes 鳥取
YAMAGUCHI
いとこ煮 itokoni, boiled pumpkin with red beans
岩国ずし Iwakuni zushi, sushi from Iwami
ちしゃなます chisha namasu
いりこ iriko, small dried fish, used to make dashi
うに uni, sea-urchin eggs
Fugu from Shimonoseki, pufferfish
MORE
Yamaguchi dishes 山口
external link : 山口名物
Setonaikai、瀬戸内海 from the the Inland See
tai 鯛 たい sea bream is best here.
akauni, aka-uni 赤海栗 red sea urchin
. . . CLICK here for Photos !
Hakata no shio raamen 伯方の塩ラーメン salt ramen from Hakata, a small island famous for salt making.
. . . CLICK here for Photos !
Murakami Suigun Nabe 村上水軍鍋 Hodgepodge with seafod and one whole tako octopus
on Oshima Island.
tako octopus is also boiled like "cherry blossoms", tako no sakurani, sakura-ni 蛸の桜煮
. . . CLICK here for Photos !
Western Japan 西日本 Nishi Nihon
Sweets from Western Japan
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SHIKOKU 四国 [ 徳島 香川 愛媛 高知 ]
EHIME
いずみや , 泉屋 izumiya, small fish in vinegar
ふくめん fukumen, noodle soup from Uwajima 宇和島
五色そうめん・たいめん goshiki soomen, taimen, noodles
いもたき 芋炊き boiled satoimo potatoes (different from Yamagata)
伯方の塩 salt from Hakata, salt icecream
タルト taruto, roll cake
World Tasty Museum 世界食文化博物館, Imabari
MORE
Dishes from Ehime
KAGAWA
MORE Kagawa Dishes
Oiri, yomeiri おいり 嫁入り sweets for the bride Marugame, Sanuki
KOCHI (Koochi)
Sawachi ryoori 皿鉢料理 Sawachi cuisine, celebration food
katsuo no tataki かつおのたたき chopped katsuo tuna fish
かつお節 katsuobushi, bonito shavings
Tosa no Inakazushi (inaka sushi) 土佐の田舎寿司 sushi from the countryside of Tosa
MORE dishes from Kochi
Nasu 茄子 (なす), eggplant, aubergine
TOKUSHIMA
そば米雑炊 sobagome zoosui, porridge with buckwheat and rice
でこまわし dekomawashi, grilled on open fire, like potatoes and fish on a stick
すだち sudachi, type of citron fruit
鳴門わかめ Naruto wakame, seaweed from Naruto
MORE
Dishes from Tokushima
Settai, O-Settai ... Giving Alms to Henro Pilgrims
satsuma imo tempura 芋天ぷら in Tosa
Shikoku Sweets 四国スイーツ Sweets from Shikoku
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KYUSHU Kyuushuu 九州
[ 福岡 佐賀 長崎 熊本 大分 宮崎 鹿児島 ]
FUKUOKA
あぶってかも abuttekamo, cooked susuki fish type
Gameni がめ煮 mixed boiled vegetables and chicken meat
博多水炊き Hakata mizutaki, chicken and vegetables cooked in a pot at the table and eaten after being dipped in a sauce
ふぐ刺し fugu sashi, fugu puffer fish
明太子（めんたいこ） mentaiko, roe of tara fish
八女茶 yamecha, green tea
Nasu 茄子 (なす), eggplant, aubergine
MORE
Dishes from Fukuoka and Hakata
KAGOSHIMA (former Satsuma)
酒ずし sakezushi, sushi
薩摩汁 satsumajiru, soup
豚骨 butabone, pig bones, kurobuta black pork
Shoochuu 焼酎 (しょうちゅう)
Shochu, strong distilled liquor, Schnaps
Satsuma-age さつま揚げ fried fish cake from Satsuma
Satsumazuke さつま漬け pickles from Satsuma
MORE
Dishes from Kagoshima / Satsuma
KUMAMOTO
いきなりだご ikinaridago, ikinari dango ... dumplings
肥後田楽 Higo dengaku,
ひともじのぐるぐる hitomoja no guruguru, pickles
辛子れんこん karashi renkon, lotus roots with mustard
朝鮮飴 choosen ame, Korean sweets
Higo zuiki 肥後ずいき dried taro root
Taipiien 太平燕（たいぴーえん）harusame noodle soup
. . . CLICK here for Photos !
Nasu 茄子 (なす), eggplant, aubergine
kabosu カボス citrus fruit
MORE
Dishes from Kumamoto
MIYAZAKI, MIYASAKI
しいたけ飯 shiitake meshi, rice with shiitake mushrooms
冷や汁 hiyajiru, cold soup
サボテン漬け sabotenzuke, pickled cactus
日向かぽちゃhinata kabocha, pumpkin
Shoochuu 焼酎 (しょうちゅう) Shochu, strong distilled liquor, Schnaps
MORE
Dishes from Miyazaki 宮崎料理
NAGASAKI
具雑煮 kai zooni, mixed boil of shells
卓袱（しっぽく）料理 shipoku ryoori, Shippoku dishes
チャンポン chanpon, mixed noodle soup
カステラ kasutera, castella sponge cake
からすみ karasumi, dried mullet roe ... chinmi
MORE
Dishes from Nagasaki 長崎郷土料理
OITA . ooita
だんご汁 dangojiru, soup with dumplings
頭（びんた）料理 binta ryoori, katsuo fish meal
やせうま yaseuma, "thin horse" wheat noodles and more specialities
かぼす kabosu, kind of sour mandarin
kabusu juice in ramen soup / kabosu aisu カボスアイス icecream
toriten 鳥天 tori tenpura
(different from karaage kara-age) chicken tempura / toriten raamen, toriten karee
. . . CLICK here for Photos !
MORE
Dishes from Oita
SAGA 佐賀県
がん漬け ganzuke, pickles
松浦漬け Matsu-ura zuke, pickles from Matsuura
むつごろう mutsugoroo, haze-type mudskipper of the wetlands
dabu だぶ food for communal festivities
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Dishes from Saga : Arita, Karatsu, Imari, Ariake sea
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沖縄 [ 沖縄 ] OKINAWA FOOD
さつま揚げ satsuma age, fried sweet potatoes
さつま漬け satsuma zuke, pickles
沖縄そば Okinawa soba, noodle soup
チャンプルー chanpuru, soup
ラフテー fafutee, quare boiled pig meat, buta no kakuni
黒糖 kurosato, black sugar
地豆豆腐 "jiimamidoofu" jimame toofu, tofu from local beans, meaning peanuts.
inoshishi sashimi ... wild boar meat from Yanbaru
awamori schnaps
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Okinawa Ryori (Okinawa Ryoori) 沖縄料理
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Related words
***** Ekiben 駅弁 Train station lunch boxes
with local specialities
***** WASHOKU : FISH and SEAFOOD SAIJIKI
***** Hakubutsukan, 食文化博物館 Food Museums and Theme Parks
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***** WASHOKU Regional Dishes from Hokkaido to Okinawa
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