[ . BACK to WORLDKIGO TOP . ]
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Japan Times Information
http://www.japantimes.co.jp/life/japanese_food_guide01.html
Many further LINKS with recipies.
Unformatted titles:
Rice grains of wisdomCooking rice
Taking stock of basicsThe perfect dashi (stock)
A flavor-enhancer to be handled with careSoy sauce
A good reason to hit the saucePonzu joyu and Kotsu mushi
Ume, back in the pinkThe standard umeboshi: pickled plums
Savoring rewards of slow foodUmeboshi of variety
Hiyashi somen: the cool slurp of summerJapanese vermicelli with dipping sauce
I love you, I knead youUdon: wheat noodles made in the old-fashion way
The buckwheat starts hereHandmade soba noodles
A journey back to old 'new Japanese cuisine'Fried-and-pickled fish with onions and hot chili peppers
Gently add mom's miso, while stirring in humilityAka dashi: provincial miso soup
Hit the sweet spot with eel on the grillKabayaki: eels basted with sweet soy sauce
The king of mushrooms rules in fallSteamed matsutake mushroom in clear soup
Kakigori: a close shave doused in sweet syrupFrappe, Japanese style
May we live long on beans and riceSweet red bean soup with rice cakes
Cuts above appliance-aided cuisineDaikon salad
Kitchen tools that you can trustGoma dofu: tofu made from sesame
Grater expectationsTaro with grated daikon
Help heal the spirit with comfort foodJibu-ni: simmered vegetables in chicken stock
A new kama meshi treat every seasonKama meshi: garnished rice
Holy mackerel! That's quite a fish!Saba cooked in miso sauce
Salted mackerel will reel 'em in every timeSenba-jiru: Osaka's saba and daikon soup
Fresh every day of the weekSaba no kizushi: vinegared mackerel
The satisifying taste of less is moreChawan Mushi: steamed savory custard
We're talking real tofuAgedashi-dofu: deep fried tofu in broth
When everyone gets in on the actYose-nabe: pot stew cooked in a rich broth
The days of eating dangerouslyTecchiri nabe: blowfish in your pot
Kawatare: a fleeting taste of twilightKawatare nabe: chicken soup with soymilk
A hodgepodge that really hits the spotOden soup
Gearing up for the New YearMutsu no misozuke: miso marinated big-eye
Black beans for a fruitful new yearKuromame: sweetened black beans
Tazukuri: an acquired taste worth acquiringDry-roasted small sardines
Making Udon
For a little taste of home that's not from homeYakisoba: griddle-fried, sauce-flavored noodles
Quick kitchen revision before term beginsNigauri: a bitter tasting late-summer gourd
Well, for starters, there's the shira-aeHappo dashi: lightly seasoned catch-all stock
Let the seasons shine through aemonoMoyashi to mitsuba no goma-ae: sprouts and herbs with sesame dressing
Tataki : a tasty starter created in a flashMaguro no tataki: seared tuna with ponzu sauce
For that rare occasion, why not try conger eel?Hamo no bainiku zukuri: sea eel with ume-flavored dressing
Yes, you too can roll your own raw fish at homeIka no shiso-maki: raw squid and shiso rolls
Simmered veggies just like mama used to makeEbisu-nankin no nimono: boiled pumpkins
Ni-mono is a many-splendored comfort foodNishin no uma-ni: large Pacific herring simmered uma-ni style
Straight from the grill to the kitchen tableSanma no shio-yaki: salt-grilled fish
The fish, my friend, can be dried in the windSanma no mirin-boshi: fish mirin-based marinade and dried
A special sauce that can travel anywhereBuri no teriyaki: broiled yellowtail fillet with teriyaki sauce
Delicate pauses to refreshThree delicacies — karasumi, konowata and sea urchin
Many different ways to play the frying gameAmadai no agemono: fried horsehead
Rice vinegar is key to the pause that refreshesRenkon no acharazu: sweet 'n' sour lotus roots
Even classics can be improvedKaki no chawan mushi: egg dumplings with oyster
Rice works well as a finale or as the main eventOya-ko donburi: rice topped with simmered chicken and eggs
Ultra-sweet treats to round off a kaiseki feastKuzukiri no kuromitsu: chilled starch noodles in sweet sauce
Good home cooking in a category all by itselfChikuzen-ni: a traditional chicken and vegetable dish
Savor slow food in a fast-food worldFu no Dengaku: skewered wheat gluten with miso toppings
Warming noodles are just the ticketNyumen: warm somen noodle dish
Goodness gracious, great balls of riceO-musubi: rice balls
You win some, you lose someTempura
The air is clear and the food gives cheerGood pottery, beef and vegetarian fare at Kansai's Tamba region
Kazu no ko — an eggcellent winter delicacySalted herring roe
This will be the last slurp of the rest of your yearToshikoshi soba: year-crossing noodles
Starting at the root of Japanese cookingDaikon-daki: simmered radish
Daikon breathes life into dead of winterDaikon salad
It's not just tsukemono -- it's a responsibilityDaikon pickled in rice bran
Harnessing the preservative power of the sunAcharazuke: vinegar pickle of dried daikon
Are you ready to roll with the change on 'setsubun no hi'?Makizushi: traditional sushi rolls
Taste of a new season springs eternal in nanohanaNanohana (rape blossoms) dressed in mustard sauce
Mmmm . . . tastes like crabEbiimo no kani an-kake: taro root in crab sauce
Sansai-gayu : a porridge found further afieldRice gruel with mountain greens
A simple, elegant mix to celebrate girl powerChirashizushi: tossed sushi
Now's the perfect time to stalk up on wild udoUdo to awafu no kinome-ae: Udo leeks and gluten dressed with Japanese sansho pepper
In search of the hidden children of bambooWakatake-ni: simmered young bamboo
What squids shine in yonder bayHotaru-ika no karashimiso-ae: firefly squid in
Fancy a bowl of baby eels?Tosazu vinegar for salad
Savoring sweet memories of fallen blossomsSakura mushi: a steamed dish with sea bream
Watercress: a visitor welcome at any tableCresson in o-hitashi salad
Let us go fiddlehead foragin', but carefullyWarabi gohan: fern shoots in seasoned rice
Japan grows some mean beansHiyashi endo: snap peas in chilled broth
Now is the season to indulge your shellfish geneAsari to nappa no o-suimono: a clear clam soup with greens
High fives for the best kind of Japanese foodIri-zansho: sansho leaves steeped in soy sauce
Time is ripe for the taste of Old World fruitNasu no shio-momi: eggplant kneaded with salt
You say tomato, we say deliciousTomato salad with soy dressing
In a pinch, these will do just fineSawagani no amakara-ni: sweet and salty marsh crabs
Now here's some real food for thought . . .Yasai no Yoshino-ni: vegetables sauteed in Zen style
Big world sprouts from tiny grains of riceGenmai: brown rice
You too can take the natto challengeEating natto: fermented soy beans
Spice it up, with a little or a lot of heatAmanagato no amakara-itame: sweet and salty green chili
Rooting for the nutritious fruits of the earthBeni-zuiki no usukuchi-daki: simmered taro stalk
Fishing around for ready-to-eat street foodAyu no shio-yaki: grilled sweetfish
Great big balls of octopus — easy on the sauceTakoyaki: octopus dumplings
As you like it, and you willTon kyabetsu no okonomi-yaki: Japanese-style pancakes
SEARCH THE JAPAN TIMES
SEARCH THE JAPAN TIMES : Japanese Food
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Related words
***** WASHOKU : Reference and general information
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4/01/2008
Deutsche LINKS
[ . BACK to WORLDKIGO TOP . ]
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Deutsche LINKS
WASHOKU : Verkauf Japanischer Zutaten / LISTE
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Japanisches Cuisine, Reis-Teller in Japan, Meerestier-Teller in Japan, Nudel-Teller in Japan, Nabe Teller in Japan, Sojabohne-Teller in Japan, Yoshoku Teller in Japan,
http://www.de.asiarooms.com/travel-guide/japan/japanese-cuisine/index.html
KAISEKI rezepte
http://www.teeweg.de/de/kaiseki/grundrezepte/index.html
Allerlei Rezepte
http://www.nekobento.com/?page=Rezepte
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Wikipedia
http://de.wikipedia.org/wiki/Japanische_Küche
Akashiyaki 明石焼き, eine Art Omelettebällchen mit Oktopusstück
Chanko-nabe ちゃんこ鍋, Nabe-Art, gehaltvoller Eintopf, Grundnahrung für Sumo-Ringer
Donburi 丼, Gemüse, Fleisch oder andere Komponenten auf Reis in einer Schale
Gyōza 餃子, mit Fleisch gefüllte Teigtaschen nach chinesischer Art
Ishiyaki 石焼き, Steingrillgerichte
Karē カレー, die japanische Version des indischen Curry-Gerichts und von der Beliebtheit her etwa das Gegenstück zu Spaghetti Bolognese in Deutschland.
Kabayaki 蒲焼き, mit süßer Sojasauce gegrillter Fisch, meistens Aal (Unagi Kabayaki)
Kushiage 串揚げ, Am Bambusspieß paniertes und fritiertes Gemüse und Fleisch
Maki 巻き, Rollen aus Reis mit verschiedenen Einlagen und Seetang
Misosuppe 味噌汁, aus Miso und Dashi
Nabe 鍋 bzw. O-Nabe, japanisches "Eintopfgericht", Garung während der Mahlzeit
Oden おでん, Verschiedenes ausgiebig in klarer Brühe gegart
Okonomiyaki お好み焼き, japanische Eierkuchen mit Kohl und verschiedenen Zutaten
Sashimi 刺身, roher Fisch
Shabu Shabu しゃぶしゃぶ, Essen aus dem kochenden Topf
Sukiyaki すき焼き, Eintopfgericht
Sushi 寿司, roher Fisch oder Gemüse auf gesäuertem Reis
Takoyaki たこ焼き, Teigbällchen mit Oktopusstücken gefüllt
Tempura 天麩羅, frittierte Meeresfrüchte oder Gemüse
Teriyaki 照り焼き, mariniertes Fleisch
Tonkatsu 豚カツ, Schweineschnitzel
Yakitori 焼き鳥, gegrillte Hühnchenspieße
Mirin (Reiswein)
Miso (Sojapaste)
Nori (Rotalgentang)
Shiso (Perilla)
Sansho (Japanischer Pfeffer)
Shoyu (Sojasauce)
Wakame (Braunalgentang)
Wasabi (Japanischer Meerrettich)
Wasserpfeffer
Und einiges mehr !
http://de.wikipedia.org/wiki/Wikipedia:Hauptseite
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Rezeptsammlung stichwort JAPANISCH
http://kochbuch.unix-ag.uni-kl.de/
Gegrillte Huehner-Spiesschen (Als Partyhaeppchen f. 10 Pers.)
Huehnerfleisch mit Fruehlingszwiebeln
Japanischer Petersiliensalat
Japanischer Reis
Japanisches Gemuesegericht
Misosuppe mit Bohnensprossen
Nudelsuppe mit Auberginen
Nudelsuppe mit Garnelen, Ei und Spinat
Reisnudeln mit Huehnerfleisch
Rettich mit Lachskaviar
Rindfleisch-Roellchen (Als Partyhaeppchen f. 10 Pers.)
Saba no sutataki Makrele in Essigmarinade
Salat aus gruenem Spargel, Huehnerbrust und Omelettstreifen
Shabu Shabu
Sobanudeln mit Entenbrust
Sushi
Sushi-Haeppchen (ca. 30 Stueck)
Tempura
Tempura I
Yakitori - Japanische Haehnchenspiesse
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
http://www.ne.jp/asahi/m/double/essen.htmlNimono 26/07/99
gemuese
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VOKABELN
Verzeichnis japanischer Fachwörter PDF datei
http://www.japan-scout.de/essen_begriffe.htm
http://www.otaku-welt.de/japanisch.html#nahrung
Meine Vokabelliste
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TSUKEMONO
Wie Gott in Deutschland: Tsukemono
http://wiegottindeutschland.blogspot.com/2008/06/tsukemono.html
Tsukemono
http://ytoshi.cool.ne.jp/best_friends32/study/cl/food/pickles/pickles1.htm
Ute's Foto Blog: Tsukemono von Kohlrabi
http://utestephan.blogspot.com/2008/08/tsukemono-von-kohlrabi.html
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
JAPANISCHE LINKS
食文化のウンチク
http://homepage3.nifty.com/shokubun/index.html
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
TSUKEMONO
漬物ポータルサイト：全日本漬物協同組合連合会
http://www.tsukemono-japan.org/index.html
漬物レシピ！簡単おいしい作り方 さとみの漬物講座
http://tsukemono.info/index.html
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
ENGLISH
Japanese food recipies
http://www.recipe-idea.com/japanesefood.html
Eat Japan Glossary
http://www.eat-japan.com/index.php?option=com_glossary&task=showterms&Itemid=47&catid=42
recipies for miso and dengaku
http://www.theblackmoon.com/Jfood/fmiso.html
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Deutsche LINKS
WASHOKU : Verkauf Japanischer Zutaten / LISTE
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Japanisches Cuisine, Reis-Teller in Japan, Meerestier-Teller in Japan, Nudel-Teller in Japan, Nabe Teller in Japan, Sojabohne-Teller in Japan, Yoshoku Teller in Japan,
http://www.de.asiarooms.com/travel-guide/japan/japanese-cuisine/index.html
KAISEKI rezepte
http://www.teeweg.de/de/kaiseki/grundrezepte/index.html
Allerlei Rezepte
http://www.nekobento.com/?page=Rezepte
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Wikipedia
http://de.wikipedia.org/wiki/Japanische_Küche
Akashiyaki 明石焼き, eine Art Omelettebällchen mit Oktopusstück
Chanko-nabe ちゃんこ鍋, Nabe-Art, gehaltvoller Eintopf, Grundnahrung für Sumo-Ringer
Donburi 丼, Gemüse, Fleisch oder andere Komponenten auf Reis in einer Schale
Gyōza 餃子, mit Fleisch gefüllte Teigtaschen nach chinesischer Art
Ishiyaki 石焼き, Steingrillgerichte
Karē カレー, die japanische Version des indischen Curry-Gerichts und von der Beliebtheit her etwa das Gegenstück zu Spaghetti Bolognese in Deutschland.
Kabayaki 蒲焼き, mit süßer Sojasauce gegrillter Fisch, meistens Aal (Unagi Kabayaki)
Kushiage 串揚げ, Am Bambusspieß paniertes und fritiertes Gemüse und Fleisch
Maki 巻き, Rollen aus Reis mit verschiedenen Einlagen und Seetang
Misosuppe 味噌汁, aus Miso und Dashi
Nabe 鍋 bzw. O-Nabe, japanisches "Eintopfgericht", Garung während der Mahlzeit
Oden おでん, Verschiedenes ausgiebig in klarer Brühe gegart
Okonomiyaki お好み焼き, japanische Eierkuchen mit Kohl und verschiedenen Zutaten
Sashimi 刺身, roher Fisch
Shabu Shabu しゃぶしゃぶ, Essen aus dem kochenden Topf
Sukiyaki すき焼き, Eintopfgericht
Sushi 寿司, roher Fisch oder Gemüse auf gesäuertem Reis
Takoyaki たこ焼き, Teigbällchen mit Oktopusstücken gefüllt
Tempura 天麩羅, frittierte Meeresfrüchte oder Gemüse
Teriyaki 照り焼き, mariniertes Fleisch
Tonkatsu 豚カツ, Schweineschnitzel
Yakitori 焼き鳥, gegrillte Hühnchenspieße
Mirin (Reiswein)
Miso (Sojapaste)
Nori (Rotalgentang)
Shiso (Perilla)
Sansho (Japanischer Pfeffer)
Shoyu (Sojasauce)
Wakame (Braunalgentang)
Wasabi (Japanischer Meerrettich)
Wasserpfeffer
Und einiges mehr !
http://de.wikipedia.org/wiki/Wikipedia:Hauptseite
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Rezeptsammlung stichwort JAPANISCH
http://kochbuch.unix-ag.uni-kl.de/
Gegrillte Huehner-Spiesschen (Als Partyhaeppchen f. 10 Pers.)
Huehnerfleisch mit Fruehlingszwiebeln
Japanischer Petersiliensalat
Japanischer Reis
Japanisches Gemuesegericht
Misosuppe mit Bohnensprossen
Nudelsuppe mit Auberginen
Nudelsuppe mit Garnelen, Ei und Spinat
Reisnudeln mit Huehnerfleisch
Rettich mit Lachskaviar
Rindfleisch-Roellchen (Als Partyhaeppchen f. 10 Pers.)
Saba no sutataki Makrele in Essigmarinade
Salat aus gruenem Spargel, Huehnerbrust und Omelettstreifen
Shabu Shabu
Sobanudeln mit Entenbrust
Sushi
Sushi-Haeppchen (ca. 30 Stueck)
Tempura
Tempura I
Yakitori - Japanische Haehnchenspiesse
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
http://www.ne.jp/asahi/m/double/essen.htmlNimono 26/07/99
gemuese
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
VOKABELN
Verzeichnis japanischer Fachwörter PDF datei
http://www.japan-scout.de/essen_begriffe.htm
http://www.otaku-welt.de/japanisch.html#nahrung
Meine Vokabelliste
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
TSUKEMONO
Wie Gott in Deutschland: Tsukemono
http://wiegottindeutschland.blogspot.com/2008/06/tsukemono.html
Tsukemono
http://ytoshi.cool.ne.jp/best_friends32/study/cl/food/pickles/pickles1.htm
Ute's Foto Blog: Tsukemono von Kohlrabi
http://utestephan.blogspot.com/2008/08/tsukemono-von-kohlrabi.html
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
JAPANISCHE LINKS
食文化のウンチク
http://homepage3.nifty.com/shokubun/index.html
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
TSUKEMONO
漬物ポータルサイト：全日本漬物協同組合連合会
http://www.tsukemono-japan.org/index.html
漬物レシピ！簡単おいしい作り方 さとみの漬物講座
http://tsukemono.info/index.html
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
ENGLISH
Japanese food recipies
http://www.recipe-idea.com/japanesefood.html
Eat Japan Glossary
http://www.eat-japan.com/index.php?option=com_glossary&task=showterms&Itemid=47&catid=42
recipies for miso and dengaku
http://www.theblackmoon.com/Jfood/fmiso.html
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
VOCABULARY
[ . BACK to WORLDKIGO TOP . ]
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ha-zawari, ha-gotae 歯ざわり、歯応え chewy, tough, crunchy
—Kaugefühl, Kaugefühl n; Widerstand m beim Kauen.
hiba 干葉 dried leaves of radish
Getrocknete Rettichblätter
hida-mi ヒダミ 楢
diverse Eicheln (nara )
hooba Magnolia obovata weißgraue Magnolie
hooba-miso 朴葉味噌
Auf getrockneten Magnolienblättern mit weiteren Zutaten gegrillte Miso-Paste.
hooroku 焙烙炮烙 earthenware pan
Röstpfanne über der irori-Feuerstelle im Zimmer
inekoki-na 稲核菜
Regionale Variante eingelegter Rübenblätter aus der Region Inekoki in Zentralnagano.
ji-bachi 地蜂
—Erdwespe, kurosuzume-bachi.
kama-meshi 釜飯 rice, meat, and vegetables boiled together in a small pot
Kesselreis
kanchiku かんちく (寒竹) winter bamboo, marbled bamboo
Chimonobambusa marmorea
Winterbambus
kate-meshi 糧飯、糅飯 rice cooked with other ingredients
Reis mit anderen Zutaten wie z.B. Gerste oder Hirse zusammen gekocht, um Reis zu sparen.
wari-meshi 割り飯
kibi きび (黍) millet
echte Hirse
kiri-goi 切り鯉
Schnittkarpfen, Zuchtkarpfen, der etwa drei Jahre gemästet wurde
kirishita-soba 霧下蕎麦
Nebelbuchweizenit, Bezeichnung für besonders schmackhaften Buchweizen aus hohen Bergregionen mit häufiger Nebelbildung.
kuma-no-i 熊の胆 gallbladder of the bear
Bärengalle
mannen-zushi 万年鮨
10.000-Jahre-Sushi, in Ootaki-mura im Süden Naganos hergestellte Spezialität aus fermentierten Flußfischen.
mizunara みずなら Quercus mongolica var. grosseserrata
Mongoleneiche
morokoshi もろこし Indian millet
sorghum
nare-zushi 馴れ鮨、熟れ鮨 fermentes sushi
no-mugi 野麦
—Wildgetreide, Bezeichnung für die Früchte von Bambusgräsern (kuma-zasa, chishima-zasa)
o-taguri おたぐり speciality of horse innards. Nagano
. . . CLICK here for Photos !
sakura-niku 桜肉 horse meat, also called kakusan or ketobashi カクさん / 蹴とば し
san-niku 山肉 "mountain meat"
Fleisch der Berge, Bezeichnung für Wild.
sanshaku-na 三尺菜 very long leaves of nozawana.
Dreifußkraut
shii しい 椎 Castanopsis cuspidata. chinquapin
Shii-Castanopsis
shiina 粃
Bezeichnung für taube Reiskörner, unreifer Reis; unreife Ähre, unreife Frucht
shimo-furi 霜降り fat-marbled beef; beef streaked with fine veins of fat
Teures Fleisch, in dem sich das Fett wie Rauhreif (shimo) fein verteilt.
shizen no moyashi 天然の萌やし
Natur-moyashi, gekochte Triebe der Bucheckern, werden wie Sojabohnen-Keime (moyashi) als Salat gegessen.
soba-gaki, sobagaki そば掻き
Buchweizenmehl mit heißem Wasser verrührt, auch bezeichnetals kei-mochi.
sunki-zuke スンキ漬
Durch Milchsäuregärung haltbar gemachte Rübenblätter, Spezialität aus der Region von Kiso im Südwesten Naganos.
tennooji-kabu 天王寺蕪
Variante von Rüben aus dem Raum Ôsaka-Kobe. Gilt als Vorfahre des nozawana.
teppoo-mushi 鉄砲虫 larvae of various insects.
Bezeichnung für die Larven verschiedener Bockkäferarten (kamikiri-mushi); werden in Nagano auch gotoo-mushi genannt.
te-uchi soba 手打ちそば handmade buckwheat noodles
Handzubereitete Buchweizennudeln.
tsunagi つなぎ
Beimischung zum Buchweizenmehl als Bindemittel für soba-Nudeln
uruchi-mai 粳米 non-glutinous rice for daily use
Reissorte für den täglichen Gebrauch.
wa-dawara 輪俵
ringförmiger Strohfächer, den die matagi zur Hasenjagd verwendeten. Auch als wadara bezeichnet.
watashi 渡し
Rost über der irori-Feuerstelle im Zimmer
. . . CLICK here for Photos !
zako-sushi 雑魚鮨 sushi from small fish
Sushi aus kleinen Fischchen 雑魚(zako )
*****************************
Related words
WADOKU GERMAN LEXIKON
***** WASHOKU : General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
ha-zawari, ha-gotae 歯ざわり、歯応え chewy, tough, crunchy
—Kaugefühl, Kaugefühl n; Widerstand m beim Kauen.
hiba 干葉 dried leaves of radish
Getrocknete Rettichblätter
hida-mi ヒダミ 楢
diverse Eicheln (nara )
hooba Magnolia obovata weißgraue Magnolie
hooba-miso 朴葉味噌
Auf getrockneten Magnolienblättern mit weiteren Zutaten gegrillte Miso-Paste.
hooroku 焙烙炮烙 earthenware pan
Röstpfanne über der irori-Feuerstelle im Zimmer
inekoki-na 稲核菜
Regionale Variante eingelegter Rübenblätter aus der Region Inekoki in Zentralnagano.
ji-bachi 地蜂
—Erdwespe, kurosuzume-bachi.
kama-meshi 釜飯 rice, meat, and vegetables boiled together in a small pot
Kesselreis
kanchiku かんちく (寒竹) winter bamboo, marbled bamboo
Chimonobambusa marmorea
Winterbambus
kate-meshi 糧飯、糅飯 rice cooked with other ingredients
Reis mit anderen Zutaten wie z.B. Gerste oder Hirse zusammen gekocht, um Reis zu sparen.
wari-meshi 割り飯
kibi きび (黍) millet
echte Hirse
kiri-goi 切り鯉
Schnittkarpfen, Zuchtkarpfen, der etwa drei Jahre gemästet wurde
kirishita-soba 霧下蕎麦
Nebelbuchweizenit, Bezeichnung für besonders schmackhaften Buchweizen aus hohen Bergregionen mit häufiger Nebelbildung.
kuma-no-i 熊の胆 gallbladder of the bear
Bärengalle
mannen-zushi 万年鮨
10.000-Jahre-Sushi, in Ootaki-mura im Süden Naganos hergestellte Spezialität aus fermentierten Flußfischen.
mizunara みずなら Quercus mongolica var. grosseserrata
Mongoleneiche
morokoshi もろこし Indian millet
sorghum
nare-zushi 馴れ鮨、熟れ鮨 fermentes sushi
no-mugi 野麦
—Wildgetreide, Bezeichnung für die Früchte von Bambusgräsern (kuma-zasa, chishima-zasa)
o-taguri おたぐり speciality of horse innards. Nagano
. . . CLICK here for Photos !
sakura-niku 桜肉 horse meat, also called kakusan or ketobashi カクさん / 蹴とば し
san-niku 山肉 "mountain meat"
Fleisch der Berge, Bezeichnung für Wild.
sanshaku-na 三尺菜 very long leaves of nozawana.
Dreifußkraut
shii しい 椎 Castanopsis cuspidata. chinquapin
Shii-Castanopsis
shiina 粃
Bezeichnung für taube Reiskörner, unreifer Reis; unreife Ähre, unreife Frucht
shimo-furi 霜降り fat-marbled beef; beef streaked with fine veins of fat
Teures Fleisch, in dem sich das Fett wie Rauhreif (shimo) fein verteilt.
shizen no moyashi 天然の萌やし
Natur-moyashi, gekochte Triebe der Bucheckern, werden wie Sojabohnen-Keime (moyashi) als Salat gegessen.
soba-gaki, sobagaki そば掻き
Buchweizenmehl mit heißem Wasser verrührt, auch bezeichnetals kei-mochi.
sunki-zuke スンキ漬
Durch Milchsäuregärung haltbar gemachte Rübenblätter, Spezialität aus der Region von Kiso im Südwesten Naganos.
tennooji-kabu 天王寺蕪
Variante von Rüben aus dem Raum Ôsaka-Kobe. Gilt als Vorfahre des nozawana.
teppoo-mushi 鉄砲虫 larvae of various insects.
Bezeichnung für die Larven verschiedener Bockkäferarten (kamikiri-mushi); werden in Nagano auch gotoo-mushi genannt.
te-uchi soba 手打ちそば handmade buckwheat noodles
Handzubereitete Buchweizennudeln.
tsunagi つなぎ
Beimischung zum Buchweizenmehl als Bindemittel für soba-Nudeln
uruchi-mai 粳米 non-glutinous rice for daily use
Reissorte für den täglichen Gebrauch.
wa-dawara 輪俵
ringförmiger Strohfächer, den die matagi zur Hasenjagd verwendeten. Auch als wadara bezeichnet.
watashi 渡し
Rost über der irori-Feuerstelle im Zimmer
. . . CLICK here for Photos !
zako-sushi 雑魚鮨 sushi from small fish
Sushi aus kleinen Fischchen 雑魚(zako )
*****************************
Related words
WADOKU GERMAN LEXIKON
***** WASHOKU : General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
3/30/2008
TOOLS and TABLEWARE
[ . BACK to WORLDKIGO TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
TOOLS and TABLEWARE
A lot of my tableware has a figure of Daruma san as decoration.
aburakoshi, abura-koshi あぶらこし【油漉し】 for filtering used oil
kosu こす【漉す】 to filter
Usually a metal net.
. . . CLICK here for Photos !
Used Tempura-oil is collected for reuse these days.
amijakushi あみじゃくし【網杓子】ladle with a filter
skimmer, ladle strainer
kind of shakushi しゃくし【杓子】 ladle.
. . . CLICK here for Photos !
They come with diffrent sizes of nets, for tempura or froth and scum on food etc.
arumihoiru アルミホイル aluminium foil
"alumi foil"
used for wrapping dishes and ingredients.
Bentoobako ― Lunchbox with Daruma Bentoobako 弁当箱, Lunchpaket
Bento and Ekiben Bento at the station. Lunchpakete und O-Bento am Bahnhof
..... magewappa bento box 曲げわっぱ
Bon, 盆 a tray Tablett
chawan 茶碗 tea cup and rice bowl
Coasters Bierdeckel
Cups and Mugs
..... Guinomi ぐい飲み Tea Cups Teetassen
Daidokoro 台所 (だいどころ) Japanese Kitchen
Gopan Rice Bread Cooker ライスブレッドクッカー「GOPAN（ゴパン）」
hachi 鉢 all kinds of bowls Schalen, Schüsseln
Handai はんだい wooden tub to prepare sushi rice
Hashi : Hashi, O-Hashi ... Chopsticks お箸 おはし
..... chopstick Rest Hashi oki ... chopstick rests 箸置き, Esstäbchen
..... box to keep the chopsticks, hashibako 箸箱
..... saibashi さいばし (菜箸) long chopsticks used for cooking and serving.
kajikibashi 鹿食箸 chopsticks to eat "mountain meat" from Suwa Shrine
kattobashi カットバシ / カット箸 / かっとばし
chopsticks made from broken baseball clubs
Hocho, wabocho . 和包丁. Knife, knives (hoochoo, waboochoo) Japanisches Messer
Honenuki 骨抜きPincer, Pinzette
Hooroku ほうろく(焙烙) earthware pan
for special hooroku dishes like horokuyaki.
Hooroku 焙烙 / 炮烙 / ホーロク / ほうろくearhten roasting pot and Hooroku Jizo ほうろく地蔵 and a kyogen play, 炮烙割り "smashing pots"
Kaishi 懐紙Japanese paper for the tea ceremony, washi 和紙
kama 釜 stove, Herd
Old farmhouses use a large stove fired with wood.
. . . . . nukagama 糠釜（ぬかがま) stove fired with nuka rice bran.
The stove is used outside in the garden.
It keeps the temperature even for a long time and is best for cooking rice.. . . CLICK here for Photos !
Kashigata 菓子型 ＜＞ Cake Molds from wood
..... Kashigata 菓子型 Cake mold from iron
kata 型 mold, shape
Kashi bin 菓子ビン <> Glass for cookies
katsuobushi kezuriki かつおぶし削り器 cutter box for katsuobushi Hobel fuer Bonitospaene
Kitaoji Rosanjin A master of making pottery.
koohii kappu コーヒーカップ coffee cup
Kyuusu teapot 急須 (kyusu) for green tea
Manaita, Chopping Board まな板
Mashiko Pottery and Folk Craft Mashikoyaki 益子焼, mingei 民芸
Meoto Tableware for Couples Rice bowls :
meotojawan 夫婦茶碗 , chopsticks : meotobashi 夫婦箸, tea cups : meotoguinomi 夫婦ぐい呑み
Misokoshi みそこし (味噌漉し)strainer for miso paste
Nabe, pots and pand
..... Nabe ... だるま鍋 ... Cooking pots with Daruma
Oroshigane おろしがね （下ろし金／卸し金) metal grater
Some are even served together with a wasabi root at special restaurants to grate them as you eat. They can be quite decorative, I have one in the form of a little turtle.
There are special ones, for example for stone salt 岩塩専用おろしがね.
. . . CLICK here for Photos !
sakazuki 杯/ さかずき small cup for hot sake
. . . Sakazuki 杯 small cups / 達磨タンブラー . Tumbler Daruma
sara, ban さら 【皿・盤】 plate, dish, Teller. of various kinds and shapes
. . . Sara - Plates with Daruma お皿にだるま
kawarakezara, kawakake sara かわらけ皿
unglazed dishes used since AD 400
. . . CLICK here for Photos !
Shamoji しゃもじ ... Rice Spoon, Ladle , rice paddle
杓子 （しゃくし shakushi）
Shichirin 七輪 portable cooking stove
Shio Koshoo Ire ... Salt and Pepper Shaker 塩胡椒入れ
Shooyu sashi ... 醤油差し ... Soy sauce dispenser
Sudare すだれ bamboo mat for making sushi
Suribachi すりばち(擂り鉢／摺り鉢) groved grating mortar
..... surikogi boo すりこぎ棒 pestle
Take no kawa 竹の皮 dried bamboo leaves as wrappers
tonsui とんすい small serving bowl with a handle
Tokkuri ― Drinking Hot Sake with Daruma 徳利とだるま
chawan 茶碗 tea cup and rice bowl
Tsumayooji (tsumajoji) 爪楊枝 つまようじ ＜＞ Toothpicks-holder
Uchiwa うちわ flat fan
to cool food or help a charcoal brazier
urokohiki, uroko-hiki うろこひき/ 鱗引き remover for fish scales
uroko o hiku 鱗を引く remove fish scales
. . . CLICK here for Photos !
. utsuwa 器 dishes, bowls, pots and plates .
Wasara paper dishes
Yakiami 焼き網 (やきあみ) net to grill food
double-nets where you can hold the fish to grill it on both sides
They are round or square or oblong, according to your barbeque set or grilling facilities. Some have two sides with a handle to squeeze fish or other food inside for easy turning.
. . . CLICK here for Photos !
yunomi 湯のみ（湯呑み) small tea cups. Becher
. . . Yunomi ― Drinking Tea with Daruma 湯のみとだるまさん/ Guinomi, chawan 茶碗
Zen, Tray, Dinner tray, box tray (hako zen) ...
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Daruma Museum Japan
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Küchengeräte
External LINKs
台所用品と調理器具
The Fine Art of Japanese Food Arrangement
By Yoshio Tsuchiya
CONTENTS
.................................................................................
Tableware / Cookware
http://japanesefood.about.com/od/cookware/Tableware_Cookware.htm
Elegozen (Microwave Cooker) and more
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
DEUTSCH
Chuukanabe Pfanne für chinisische Gerichte
Handai Hölzerne Schale für Sushireis-Zubereitung
Makiyakinabe Pfanne für japanisches viereckiges Omelett (ev. tamagoyakinabe)
Manaita Küchenbrett
Misokoshi Miso-Seiher
Mushiki Dämpfer
Oroshigane Reibeisen für Wasabi, für Rettich
Otoshibuta Holzdeckel zum direkten Auflegen beim Kochen
Oyakodonnabe Pfanne für Ei mit Hühnerfleisch (oyakodon)
Saibashi Lange Kochstäbchen
Sarashi Baumwolltuch
Shamoji Reislöffel, spezieller für Sushi
Suihanki Reiskocher
Sukiyakinabe Pfanne für Sukiyaki
Suribachi Mörser mit Holzstößel
Tenpuranabe Pfanne für Tempura
Uchiwa Blattförmiger Fächer für Sushi
Zen Tablett zum Servieren für Einzelpersonen
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tools / my PHOTOS
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
TOOLS and TABLEWARE
A lot of my tableware has a figure of Daruma san as decoration.
aburakoshi, abura-koshi あぶらこし【油漉し】 for filtering used oil
kosu こす【漉す】 to filter
Usually a metal net.
. . . CLICK here for Photos !
Used Tempura-oil is collected for reuse these days.
amijakushi あみじゃくし【網杓子】ladle with a filter
skimmer, ladle strainer
kind of shakushi しゃくし【杓子】 ladle.
. . . CLICK here for Photos !
They come with diffrent sizes of nets, for tempura or froth and scum on food etc.
arumihoiru アルミホイル aluminium foil
"alumi foil"
used for wrapping dishes and ingredients.
Bentoobako ― Lunchbox with Daruma Bentoobako 弁当箱, Lunchpaket
Bento and Ekiben Bento at the station. Lunchpakete und O-Bento am Bahnhof
..... magewappa bento box 曲げわっぱ
Bon, 盆 a tray Tablett
chawan 茶碗 tea cup and rice bowl
Coasters Bierdeckel
Cups and Mugs
..... Guinomi ぐい飲み Tea Cups Teetassen
Daidokoro 台所 (だいどころ) Japanese Kitchen
Gopan Rice Bread Cooker ライスブレッドクッカー「GOPAN（ゴパン）」
hachi 鉢 all kinds of bowls Schalen, Schüsseln
Handai はんだい wooden tub to prepare sushi rice
Hashi : Hashi, O-Hashi ... Chopsticks お箸 おはし
..... chopstick Rest Hashi oki ... chopstick rests 箸置き, Esstäbchen
..... box to keep the chopsticks, hashibako 箸箱
..... saibashi さいばし (菜箸) long chopsticks used for cooking and serving.
kajikibashi 鹿食箸 chopsticks to eat "mountain meat" from Suwa Shrine
kattobashi カットバシ / カット箸 / かっとばし
chopsticks made from broken baseball clubs
Hocho, wabocho . 和包丁. Knife, knives (hoochoo, waboochoo) Japanisches Messer
Honenuki 骨抜きPincer, Pinzette
Hooroku ほうろく(焙烙) earthware pan
for special hooroku dishes like horokuyaki.
Hooroku 焙烙 / 炮烙 / ホーロク / ほうろくearhten roasting pot and Hooroku Jizo ほうろく地蔵 and a kyogen play, 炮烙割り "smashing pots"
Kaishi 懐紙Japanese paper for the tea ceremony, washi 和紙
kama 釜 stove, Herd
Old farmhouses use a large stove fired with wood.
. . . . . nukagama 糠釜（ぬかがま) stove fired with nuka rice bran.
The stove is used outside in the garden.
It keeps the temperature even for a long time and is best for cooking rice.. . . CLICK here for Photos !
Kashigata 菓子型 ＜＞ Cake Molds from wood
..... Kashigata 菓子型 Cake mold from iron
kata 型 mold, shape
Kashi bin 菓子ビン <> Glass for cookies
katsuobushi kezuriki かつおぶし削り器 cutter box for katsuobushi Hobel fuer Bonitospaene
Kitaoji Rosanjin A master of making pottery.
koohii kappu コーヒーカップ coffee cup
Kyuusu teapot 急須 (kyusu) for green tea
Manaita, Chopping Board まな板
Mashiko Pottery and Folk Craft Mashikoyaki 益子焼, mingei 民芸
Meoto Tableware for Couples Rice bowls :
meotojawan 夫婦茶碗 , chopsticks : meotobashi 夫婦箸, tea cups : meotoguinomi 夫婦ぐい呑み
Misokoshi みそこし (味噌漉し)strainer for miso paste
Nabe, pots and pand
..... Nabe ... だるま鍋 ... Cooking pots with Daruma
Oroshigane おろしがね （下ろし金／卸し金) metal grater
Some are even served together with a wasabi root at special restaurants to grate them as you eat. They can be quite decorative, I have one in the form of a little turtle.
There are special ones, for example for stone salt 岩塩専用おろしがね.
. . . CLICK here for Photos !
sakazuki 杯/ さかずき small cup for hot sake
. . . Sakazuki 杯 small cups / 達磨タンブラー . Tumbler Daruma
sara, ban さら 【皿・盤】 plate, dish, Teller. of various kinds and shapes
. . . Sara - Plates with Daruma お皿にだるま
kawarakezara, kawakake sara かわらけ皿
unglazed dishes used since AD 400
. . . CLICK here for Photos !
Shamoji しゃもじ ... Rice Spoon, Ladle , rice paddle
杓子 （しゃくし shakushi）
Shichirin 七輪 portable cooking stove
Shio Koshoo Ire ... Salt and Pepper Shaker 塩胡椒入れ
Shooyu sashi ... 醤油差し ... Soy sauce dispenser
Sudare すだれ bamboo mat for making sushi
Suribachi すりばち(擂り鉢／摺り鉢) groved grating mortar
..... surikogi boo すりこぎ棒 pestle
Take no kawa 竹の皮 dried bamboo leaves as wrappers
tonsui とんすい small serving bowl with a handle
Tokkuri ― Drinking Hot Sake with Daruma 徳利とだるま
chawan 茶碗 tea cup and rice bowl
Tsumayooji (tsumajoji) 爪楊枝 つまようじ ＜＞ Toothpicks-holder
Uchiwa うちわ flat fan
to cool food or help a charcoal brazier
urokohiki, uroko-hiki うろこひき/ 鱗引き remover for fish scales
uroko o hiku 鱗を引く remove fish scales
. . . CLICK here for Photos !
. utsuwa 器 dishes, bowls, pots and plates .
Wasara paper dishes
Yakiami 焼き網 (やきあみ) net to grill food
double-nets where you can hold the fish to grill it on both sides
They are round or square or oblong, according to your barbeque set or grilling facilities. Some have two sides with a handle to squeeze fish or other food inside for easy turning.
. . . CLICK here for Photos !
yunomi 湯のみ（湯呑み) small tea cups. Becher
. . . Yunomi ― Drinking Tea with Daruma 湯のみとだるまさん/ Guinomi, chawan 茶碗
Zen, Tray, Dinner tray, box tray (hako zen) ...
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Daruma Museum Japan
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Küchengeräte
External LINKs
台所用品と調理器具
The Fine Art of Japanese Food Arrangement
By Yoshio Tsuchiya
CONTENTS
.................................................................................
Tableware / Cookware
http://japanesefood.about.com/od/cookware/Tableware_Cookware.htm
Elegozen (Microwave Cooker) and more
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
DEUTSCH
Chuukanabe Pfanne für chinisische Gerichte
Handai Hölzerne Schale für Sushireis-Zubereitung
Makiyakinabe Pfanne für japanisches viereckiges Omelett (ev. tamagoyakinabe)
Manaita Küchenbrett
Misokoshi Miso-Seiher
Mushiki Dämpfer
Oroshigane Reibeisen für Wasabi, für Rettich
Otoshibuta Holzdeckel zum direkten Auflegen beim Kochen
Oyakodonnabe Pfanne für Ei mit Hühnerfleisch (oyakodon)
Saibashi Lange Kochstäbchen
Sarashi Baumwolltuch
Shamoji Reislöffel, spezieller für Sushi
Suihanki Reiskocher
Sukiyakinabe Pfanne für Sukiyaki
Suribachi Mörser mit Holzstößel
Tenpuranabe Pfanne für Tempura
Uchiwa Blattförmiger Fächer für Sushi
Zen Tablett zum Servieren für Einzelpersonen
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tools / my PHOTOS
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
3/14/2008
Nabe pot and pan
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Pots and pans (nabe)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Different types of NABE pots are used for boiling, simmering, frying or otherwise preparing and serving food.
They come in many materials and forms.
PHOTO : www.doguyasuji.or.jp
Different nabe from aluminium
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atsuryoku nabe 圧力鍋 high pressure cooker
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Chukanabe, chuuka nabe 中華鍋, 中華なべ.
Pan for Chinese cooking. The name is Kantonese.
There is also the VOK, WOK with two handles.
. . . CLICK here for Photos !
WASHOKU : Chinese Food, Chuka Ryori
quote
The casting of iron woks in Guangdong, China, in 1840
Donald B. Wagner
One of the marvels of the traditional Chinese foundry industry was the cast-iron wok - the round-bottomed cooking pan used for stir-frying and a thousand other purposes in Chinese cooking. It can be a metre or more in diameter and only a few millimetres thick, and was in early times cast in iron with only about 0.2% silicon - yet it was generally grey-cast.
With many photos, read here:
source : www.staff.hum.ku.dk
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Furaipan, フライパン, pan for frying, frypan
Bratpfanne
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Irori nabe いろり鍋, 囲炉裏鍋
pot to hang over open fire
the most important item in a farmhouse with an open fireplace to keep warm and eat.
. . . CLICK here for Photos !
The nabe comes with a round handle and wooden lid. Many are made of Nanbutetsu 南部鉄, Iron from Nanbu, now Iwate.
Nanbutetsu iron is also used for pots to heat tea water.
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Ishinabe 石なべ、/ 石鍋 stone pan
for special food preparations and local dishes
石焼ビビンバ・チッケ鍋
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Jingisu kan nabeジンギスカン鍋 Genghis Khan pot, to fry meat on the table with all around.
Comes with an iron plate to fry the meat on.
. . . CLICK here for Photos !
Jingisukaan nabe 成吉思汗鍋 (じんぎすかんなべ)
"Genghis Khan Stew"
kigo for all winter
This is a type where the food is boiled in hot broth. The middle is hollow and open.
Dschingis Khan Eintopf. Dschingis Kahn Barbeque.
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Makiyakinabe 巻き焼き鍋 (まきやきなべ)
square omelete pan
Makiyakinabe (Japanese: 巻き焼き鍋; まきやきなべ, literally: roll-bake-pan) is a square or rectangular cooking pan used to make Japanese style rolled omelettes. It is also known as tamagoyakiki (玉子焼き器; たまごやきき, literally: tool to make omelettes).
In Japanese cuisine rolled omelettes are made as rectangular thin omelettes and then rolled into a cylindrical or elongated cube shape using Japanese kitchen chopsticks. To obtain a roll with a constant diameter over the entire lengths, the thin omelette should be of rectangular shape. To obtain this shape a special rectangular frying pan is used.
Dimensions
The pans usually have a width of 10 to 35 cm, and are made of as for example aluminium or cast iron. The best type is considered to be heavy copper coated with tin, although care has to be taken to avoid damage to the pan due to the low melting point of tin. A cheaper, Teflon coated pan is available in many stores. The depth of the pans are usually from 3 cm to 4 cm. Their weights are usually from 0.5 kg to 2.5 kg.
There are three types of makiyakinabe: Kantō-type, Kansai-type and Nagoya-type. The Kantō-type pans are squared. The Kansai-type pans are tall-and-thin rectangles. The Nagoya-type pans are short-and-wide rectangles.
. . . . . Kantō-type (Kanto-type)
Width: 10 cm to 30 cm; usually 15 to 25 cm
. . . . . Kansai-type
Width: 10 cm to 30 cm; usually 15 to 25 cm
Length: 15 cm to 35 cm; usually less than 1.5 x of the width
. . . . . Nagoya-type
Width: 15 cm to 35 cm
Length: 10 cm to 30 cm; usually 15 to 25 cm
The makiyakinabe is usually used with a thick wooden lid which is used to help people flip the omelette. No one says you cannot use a platter instead though the task is said to be much easier with the lid.
... More in the WIKIPEDIA !
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Misoshiru nabe 味噌汁鍋 pot for the daily miso soup
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Nabemono (鍋物, なべ物)
Food eaten from the cooking pot
The pots are traditionally made of clay (土鍋, donabe) which can keep warm for a while after being taken off the fire or cast thick iron (鉄鍋, tetsunabe) which evenly distributes heat and is preferable for sukiyaki. The pots are usually placed in the center of dining tables, shared by multiple people.
Eating together from a shared pot is considered as an important feature of nabemono; East Asian people believe that eating from one pot makes for closer relationships.
© More in the WIKIPEDIA !
. . . CLICK here for Photos !
donabe 土鍋 earthen pot
kainabe, kai nabe 貝鍋 "shell pot"
The large shell of a clam (hotate) is used as a container to boil some broth and then fish or seafood right on the beach. Often with hotaru ika in Toyama.
kayunabe 粥鍋 , okayu nabe, pot for rice gruel
. . . CLICK here for Photos !
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nabeshigi なべしぎ (鍋鴫) Sauteed eggplant with miso
all made in one pan
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odennabe, oden nabe おでん鍋
in various forms, for making Oden.
. . . CLICK here for Photos !
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Oonabe 大鍋 BIG nabe
Often with a round handle and wooden lid, to be placed over an open fireplace (irori) for communal cooking.
Also Ishigaki Nabe イシガキ大鍋
. . . CLICK here for Photos !
also tetsunabe 鉄鍋, iron pan
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Oyakodon nabe 親子鍋 for special egg dishes
The handle is in a right angle position.
. . . CLICK here for Photos !
food
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Sukiyaki nabe すきやき鍋
pot for preparing sukiyaki food
usually made from iron.
. . . CLICK here for Photos !
sliced beef and vegetables cooked at the table in a shallow pan
Sukiyaki (鋤焼 / すき焼き meat hot pot "Japanese steamboat"
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
suppon nabe 鼈鍋 (すっぽんなべ) suppon turtle stew
kigo for all winter
this denotes not only the food but also the special flat clay pot.
Suppon is a special kind of soft-shelled turtle with a long neck and feroucious bite. It is eaten to enhance male stamina.
The pot itself is heated up to 1000 degrees in a strong fire to cook the meat fast. To endure such a temperature day in day out in the restaurants the pot must be made of special clay to last.
its red blood is also served in a glas mixed with sake.
. . . CLICK here for Photos !
snapping turtle, Pelodiscus sinensis
Alligatorschildkröte
© More in the Japanese WIKIPEDIA !
すつぽんも羽ほしげ也帰る雁
suppon mo hane hoshige nari kaeru kari
even the turtle
wants feathers...
the geese depart
Tr. David Lanoue
. Kobayashi Issa 小林一茶 .
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tenpura nabe てんぷら鍋, 天ぷら鍋
pot for preparing Tenpura
Tempura pot
comes with a special net-like contraption (tenpura ami) to let the fat drip off the food.
. . . CLICK here for Photos !
agenabe 揚鍋 nabe for deep-frying
often with a thermometer to check the heated oil temperature
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
うchidashi nabe 打ち出し鍋
made from hammered metal, mostly bronze. Through the hammering, the surface of the inside is large and food is cooked faster than in flat-walled pots.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
yattokonabe, yattoko nabe やっとこなべ
pot without a handle. Held with a pair of pincers called "yattoko". They can be stacked easily.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
yukihiranabe, yukihira nabe 雪平鍋
Lightweight hammered pot, made of stainless steel, with wooden handle
. . . CLICK here for Photos !
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Food called NABE
dotenabe 土手鍋 "embankment hodgepodge"
oyster miso hodgepodge from Matsushima, Sendai. also from Hiroshima, another oyster area.
The miso is layered around the inner rim of the pot, hence the name "embankment".
made with oysters and vegetables, tofu can also be used.
. . . CLICK here for Photos !
More reference
nabe ryoori なべ料理 Hodgepodge dishes
. . . CLICK here for Photos !
A lot of them get a better taste at home, if you fry some vegetable pickles (hakusai tsukemono) in a pan with sesame oil first. Put them into the cold water of the nabe, add the meat and last the vegetables.
For seafood and fish nabe, try to fry some takanazuke 高菜漬 hot pickles.
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Worldwide use
*****************************
Things found on the way
jooyanabe (常夜鍋) じょうやなべ with pork
豚肉・ほうれんそうなどをさっとだしで煮て、酢じょうゆで食べる鍋物。毎晩食べても飽きないことから付けられた名。
.................................................................................
jizaikagi 自在鉤 pot hook, Kesselhaken
to hang a pot above the open fire of a hearth (irori 囲炉裏).
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Nabe – Warmes aus einem Topf
Im kalten Winter geht nichts über einen heißen Eintopf – nabemono – kurz Nabe genannt. Die Familie sitzt gemeinsam um einen dampfenden Topf, aus dem sich jeder nach Belieben bedienen kann. So unterschiedlich wie Landschaft und Menschen in Japan sind, so vielfältig ist auch die Nabe-Küche. Jede Gegend hat ihre eigenen Lieblingszutaten, die wiederum in jeder Familie ganz individuell abgewandelt und in einer Brühe nach Familientradition gegart werden. Am bekanntesten ist das Eintopfgericht Yosenabe. In dieser Suppe werden Zutaten verkocht, die nicht mehr lange haltbar sind. Die meisten Wintergemüse-Sorten werden als Zutaten im Eintopf sehr geschätzt. Das Gefäß selbst heißt Nabe, ebenso wie das Gericht. Wenn Nabe auf dem Speiseplan steht, braucht die Hausfrau nicht viel Zeit in der Küche zu verbringen, denn die Zubereitung erfolgt direkt am Tisch. Etwas Mühe macht lediglich die Vorbereitung: Gemüse, Fisch, Fleisch, Tofu und weitere Zutaten müssen in mundgerechte Stücke geschnitten und auf Servierplatten neben dem Topf appetitlich angerichtet werden. Die einzelnen Zutaten werden allmählich nacheinander in die köchelnde Brühe gegeben, sodass alles gleichzeitig gar ist. Gemüse mit langer Garzeit wie Rettich und Karotten gelangen zuerst in die Brühe, Chinakohl hingegen erst kurz vor dem Essen. Dies ist mitunter eine recht schwierige Angelegenheit und erfordert Übung. Aufgrund dessen gibt es stets einen Verantwortlichen für diesen Bereich, den sogenannten Kochtopf-Kommissar (nabe bugyo).
Wenn das Gemüse fast verzehrt ist, wird eine Portion Nudeln in die mittlerweile sehr schmackhafte Brühe gegeben. Auf diese Weise wird gewährleistet, dass auch tatsächlich jeder satt wird. Mitunter wird die Brühe auch mit Reis versetzt. Die heißbegehrte Reissuppe kann direkt mit Miso-Paste und Sojasauce nachgewürzt werden. Serviert wird Nabe meist aus einem Keramikkochtopf, der auf einem kleinen Gasbrenner in der Mitte des Esstisches steht. Diese Töpfe gibt es in vielen Größen und mit zahlreichen traditionellen Mustern. Sie alle haben einen Keramikdeckel mit einem hervorstehenden oberen Griff, der nicht heiß wird. Jeder Gast bekommt eine zum Topf passende kleine Schale, in die er die gewünschte Portion füllen kann. Es folgen mehrere Portionen, denn ein Nabe-Essen ist oft ein abendfüllendes Programm. Warmer Reiswein oder kühles Bier schmecken hervorragend zu diesem Gericht.
- - - Beliebte japanische Eintöpfe - - -
Shottsuru nabe
Dieser Eintopf ist eine Spezialität aus der Gegend Tohoku. Shottsuru bedeutet »salzige Sauce«. In diesem Fall handelt es sich um eine Fischsauce vom eingelegten Sägebarsch, dessen Hauptsaison von November bis Dezember ist. Sägebarsch diente im Winter lange Zeit als Haupteiweißquelle und wurde auf verschiedene Weisen haltbar gemacht. Unter anderem durch Fermentierung mit Salz. Während der Fangsaison kommt der Sägebarsch auch als Sushi auf den Tisch.
Anko-nabe
Im Seeteufel-Eintopf wird fast jeder Teil des Fisches verwendet, vom Rogen bis zur Haut und der Schwanzflosse, der Leber, dem Magensack und den Kiemen. Es ist eine Spezialität von Ibaragi.
Fugu-nabe
Der Kugelfisch-Eintopf ist eine Art russisches Roulette. Wenn die giftige Galle und Leber des Kugelfisches nicht vorsichtig entfernt werden, kann es schon einmal zu Unfällen kommen. Deshalb benötigen Köche, die Kugelfisch zubereiten, eine spezielle Lizenz.
Kujira-nabe
Auch Walfisch-Eintopf ist in vielen Küstengebieten nach wie vor beliebt. In diesem Eintopf wird frisches Walfleisch verkocht.
Hama-nabe
Der Eintopf mit Venusmuscheln ist indes wesentlich harmloser: Venusmuscheln, etwas Bauchspeck vom Schwein, viel Weißkohl und ein wenig Reiswein werden in die Brühe gegeben – und schon kann gespeist werden.
Chiri-nabe
Kabeljau und Seebrasse sind die Hauptzutaten dieses Fischeintopfs. Er wurde zu Beginn der Meiji-Zeit von Ausländern erdacht, ihnen war roher Fisch suspekt und daher kochten sie ihr Sashimi in heißer Brühe. Wenn weißes Fischfleisch in heißes Wasser geworfen wird, schrumpft es zusehends: chiri-chiri - daher stammt der Name.
Sukiyaki
Der bekannteste Fleischeintopf mit Rindfleisch ist Sukiyaki.
Jōya-nabe
Darüber hinaus gibt es einen Eintopf mit Schweinefleisch und Spinatblättern. Letztere werden vor dem Essen kurz in Ponzu-Sauce getaucht. Dieser Eintopf bedeutet übersetzt »Eintopf für jeden Abend« und soll somit die große Beliebtheit dieser Speise zum Ausdruck bringen.
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HAIKU
橋守の鍋蓋ふんで鳴千鳥
hashimori no nabebuta funde naku chidori
plovers cry out
walk on the bridge guard's
cooking pot lid
Tr. Chris Drake
Kobayashi Issa 小林一茶
This winter hokku is from the 10th month (November) of 1818, when Issa was traveling around the area near his hometown. Large bridges were considered strategically important and usually had at least one armed guard stationed by them. In addition to taking care of security and looking out for wanted people, the guard (or guards), often from the outcast class, was in charge of upkeep and cleaning as well as collecting tolls if it was a toll bridge. One special duty was constantly watching the bridge to prevent would-be suicides from jumping off it.
In this hokku, the guard seems to have left the newly washed wooden lid of his metal cooking pot outside to dry on a mat or some other object at one end of the bridge. Some plovers from the riverbank drop by, and they cry out as if chatting with each other as they discover and walk on the lid. In waka and haikai plovers are usually portrayed as group birds, and the first syllable of their name (chidori) may come from their continual high cries to each other, which are heard as chii, chii (chee, chee in English). Issa may follow this theory, since he writes chi- here with a phonetic symbol instead of a character. Another theory is that the chi comes from the chi meaning 'thousand,' since the birds are so sociable. The juxtaposition of the open mouths of the excited plovers and the implicitly lidless cooking pot has an expansive resonance.
Chris Drake
. WKD : Plover (chidori) .
. WKD : Bridges and Haiku .
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Related words
***** WASHOKU ... Tableware and Tools
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[ . BACK to WORLDKIGO . TOP . ]
- #nabe #pot #pan -
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Pots and pans (nabe)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
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Explanation
Different types of NABE pots are used for boiling, simmering, frying or otherwise preparing and serving food.
They come in many materials and forms.
PHOTO : www.doguyasuji.or.jp
Different nabe from aluminium
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atsuryoku nabe 圧力鍋 high pressure cooker
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Chukanabe, chuuka nabe 中華鍋, 中華なべ.
Pan for Chinese cooking. The name is Kantonese.
There is also the VOK, WOK with two handles.
. . . CLICK here for Photos !
WASHOKU : Chinese Food, Chuka Ryori
quote
The casting of iron woks in Guangdong, China, in 1840
Donald B. Wagner
One of the marvels of the traditional Chinese foundry industry was the cast-iron wok - the round-bottomed cooking pan used for stir-frying and a thousand other purposes in Chinese cooking. It can be a metre or more in diameter and only a few millimetres thick, and was in early times cast in iron with only about 0.2% silicon - yet it was generally grey-cast.
With many photos, read here:
source : www.staff.hum.ku.dk
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Furaipan, フライパン, pan for frying, frypan
Bratpfanne
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Irori nabe いろり鍋, 囲炉裏鍋
pot to hang over open fire
the most important item in a farmhouse with an open fireplace to keep warm and eat.
. . . CLICK here for Photos !
The nabe comes with a round handle and wooden lid. Many are made of Nanbutetsu 南部鉄, Iron from Nanbu, now Iwate.
Nanbutetsu iron is also used for pots to heat tea water.
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Ishinabe 石なべ、/ 石鍋 stone pan
for special food preparations and local dishes
石焼ビビンバ・チッケ鍋
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Jingisu kan nabeジンギスカン鍋 Genghis Khan pot, to fry meat on the table with all around.
Comes with an iron plate to fry the meat on.
. . . CLICK here for Photos !
Jingisukaan nabe 成吉思汗鍋 (じんぎすかんなべ)
"Genghis Khan Stew"
kigo for all winter
This is a type where the food is boiled in hot broth. The middle is hollow and open.
Dschingis Khan Eintopf. Dschingis Kahn Barbeque.
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Makiyakinabe 巻き焼き鍋 (まきやきなべ)
square omelete pan
Makiyakinabe (Japanese: 巻き焼き鍋; まきやきなべ, literally: roll-bake-pan) is a square or rectangular cooking pan used to make Japanese style rolled omelettes. It is also known as tamagoyakiki (玉子焼き器; たまごやきき, literally: tool to make omelettes).
In Japanese cuisine rolled omelettes are made as rectangular thin omelettes and then rolled into a cylindrical or elongated cube shape using Japanese kitchen chopsticks. To obtain a roll with a constant diameter over the entire lengths, the thin omelette should be of rectangular shape. To obtain this shape a special rectangular frying pan is used.Dimensions
The pans usually have a width of 10 to 35 cm, and are made of as for example aluminium or cast iron. The best type is considered to be heavy copper coated with tin, although care has to be taken to avoid damage to the pan due to the low melting point of tin. A cheaper, Teflon coated pan is available in many stores. The depth of the pans are usually from 3 cm to 4 cm. Their weights are usually from 0.5 kg to 2.5 kg.
There are three types of makiyakinabe: Kantō-type, Kansai-type and Nagoya-type. The Kantō-type pans are squared. The Kansai-type pans are tall-and-thin rectangles. The Nagoya-type pans are short-and-wide rectangles.
. . . . . Kantō-type (Kanto-type)
Width: 10 cm to 30 cm; usually 15 to 25 cm
. . . . . Kansai-type
Width: 10 cm to 30 cm; usually 15 to 25 cm
Length: 15 cm to 35 cm; usually less than 1.5 x of the width
. . . . . Nagoya-type
Width: 15 cm to 35 cm
Length: 10 cm to 30 cm; usually 15 to 25 cm
The makiyakinabe is usually used with a thick wooden lid which is used to help people flip the omelette. No one says you cannot use a platter instead though the task is said to be much easier with the lid.
... More in the WIKIPEDIA !
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Misoshiru nabe 味噌汁鍋 pot for the daily miso soup
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Nabemono (鍋物, なべ物)
Food eaten from the cooking pot
The pots are traditionally made of clay (土鍋, donabe) which can keep warm for a while after being taken off the fire or cast thick iron (鉄鍋, tetsunabe) which evenly distributes heat and is preferable for sukiyaki. The pots are usually placed in the center of dining tables, shared by multiple people.
Eating together from a shared pot is considered as an important feature of nabemono; East Asian people believe that eating from one pot makes for closer relationships.
© More in the WIKIPEDIA !
. . . CLICK here for Photos !
donabe 土鍋 earthen pot
kainabe, kai nabe 貝鍋 "shell pot"
The large shell of a clam (hotate) is used as a container to boil some broth and then fish or seafood right on the beach. Often with hotaru ika in Toyama.
kayunabe 粥鍋 , okayu nabe, pot for rice gruel
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
nabeshigi なべしぎ (鍋鴫) Sauteed eggplant with miso
all made in one pan
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
odennabe, oden nabe おでん鍋
in various forms, for making Oden.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Oonabe 大鍋 BIG nabe
Often with a round handle and wooden lid, to be placed over an open fireplace (irori) for communal cooking.
Also Ishigaki Nabe イシガキ大鍋
. . . CLICK here for Photos !
also tetsunabe 鉄鍋, iron pan
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Oyakodon nabe 親子鍋 for special egg dishes
The handle is in a right angle position.
. . . CLICK here for Photos !
food
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Sukiyaki nabe すきやき鍋
pot for preparing sukiyaki food
usually made from iron.
. . . CLICK here for Photos !
sliced beef and vegetables cooked at the table in a shallow pan
Sukiyaki (鋤焼 / すき焼き meat hot pot "Japanese steamboat"
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
suppon nabe 鼈鍋 (すっぽんなべ) suppon turtle stew
kigo for all winter
this denotes not only the food but also the special flat clay pot.
Suppon is a special kind of soft-shelled turtle with a long neck and feroucious bite. It is eaten to enhance male stamina.
The pot itself is heated up to 1000 degrees in a strong fire to cook the meat fast. To endure such a temperature day in day out in the restaurants the pot must be made of special clay to last.
its red blood is also served in a glas mixed with sake.
. . . CLICK here for Photos !
snapping turtle, Pelodiscus sinensis
Alligatorschildkröte
© More in the Japanese WIKIPEDIA !
すつぽんも羽ほしげ也帰る雁
suppon mo hane hoshige nari kaeru kari
even the turtle
wants feathers...
the geese depart
Tr. David Lanoue
. Kobayashi Issa 小林一茶 .
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
tenpura nabe てんぷら鍋, 天ぷら鍋
pot for preparing Tenpura
Tempura pot
comes with a special net-like contraption (tenpura ami) to let the fat drip off the food.
. . . CLICK here for Photos !
agenabe 揚鍋 nabe for deep-frying
often with a thermometer to check the heated oil temperature
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
うchidashi nabe 打ち出し鍋
made from hammered metal, mostly bronze. Through the hammering, the surface of the inside is large and food is cooked faster than in flat-walled pots.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
yattokonabe, yattoko nabe やっとこなべ
pot without a handle. Held with a pair of pincers called "yattoko". They can be stacked easily.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
yukihiranabe, yukihira nabe 雪平鍋
Lightweight hammered pot, made of stainless steel, with wooden handle
. . . CLICK here for Photos !
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Food called NABE
dotenabe 土手鍋 "embankment hodgepodge"
oyster miso hodgepodge from Matsushima, Sendai. also from Hiroshima, another oyster area.
The miso is layered around the inner rim of the pot, hence the name "embankment".
made with oysters and vegetables, tofu can also be used.
. . . CLICK here for Photos !
More reference
nabe ryoori なべ料理 Hodgepodge dishes
. . . CLICK here for Photos !
A lot of them get a better taste at home, if you fry some vegetable pickles (hakusai tsukemono) in a pan with sesame oil first. Put them into the cold water of the nabe, add the meat and last the vegetables.
For seafood and fish nabe, try to fry some takanazuke 高菜漬 hot pickles.
*****************************
Worldwide use
*****************************
Things found on the way
jooyanabe (常夜鍋) じょうやなべ with pork
豚肉・ほうれんそうなどをさっとだしで煮て、酢じょうゆで食べる鍋物。毎晩食べても飽きないことから付けられた名。
.................................................................................
jizaikagi 自在鉤 pot hook, Kesselhaken
to hang a pot above the open fire of a hearth (irori 囲炉裏).
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Nabe – Warmes aus einem Topf
Im kalten Winter geht nichts über einen heißen Eintopf – nabemono – kurz Nabe genannt. Die Familie sitzt gemeinsam um einen dampfenden Topf, aus dem sich jeder nach Belieben bedienen kann. So unterschiedlich wie Landschaft und Menschen in Japan sind, so vielfältig ist auch die Nabe-Küche. Jede Gegend hat ihre eigenen Lieblingszutaten, die wiederum in jeder Familie ganz individuell abgewandelt und in einer Brühe nach Familientradition gegart werden. Am bekanntesten ist das Eintopfgericht Yosenabe. In dieser Suppe werden Zutaten verkocht, die nicht mehr lange haltbar sind. Die meisten Wintergemüse-Sorten werden als Zutaten im Eintopf sehr geschätzt. Das Gefäß selbst heißt Nabe, ebenso wie das Gericht. Wenn Nabe auf dem Speiseplan steht, braucht die Hausfrau nicht viel Zeit in der Küche zu verbringen, denn die Zubereitung erfolgt direkt am Tisch. Etwas Mühe macht lediglich die Vorbereitung: Gemüse, Fisch, Fleisch, Tofu und weitere Zutaten müssen in mundgerechte Stücke geschnitten und auf Servierplatten neben dem Topf appetitlich angerichtet werden. Die einzelnen Zutaten werden allmählich nacheinander in die köchelnde Brühe gegeben, sodass alles gleichzeitig gar ist. Gemüse mit langer Garzeit wie Rettich und Karotten gelangen zuerst in die Brühe, Chinakohl hingegen erst kurz vor dem Essen. Dies ist mitunter eine recht schwierige Angelegenheit und erfordert Übung. Aufgrund dessen gibt es stets einen Verantwortlichen für diesen Bereich, den sogenannten Kochtopf-Kommissar (nabe bugyo).
Wenn das Gemüse fast verzehrt ist, wird eine Portion Nudeln in die mittlerweile sehr schmackhafte Brühe gegeben. Auf diese Weise wird gewährleistet, dass auch tatsächlich jeder satt wird. Mitunter wird die Brühe auch mit Reis versetzt. Die heißbegehrte Reissuppe kann direkt mit Miso-Paste und Sojasauce nachgewürzt werden. Serviert wird Nabe meist aus einem Keramikkochtopf, der auf einem kleinen Gasbrenner in der Mitte des Esstisches steht. Diese Töpfe gibt es in vielen Größen und mit zahlreichen traditionellen Mustern. Sie alle haben einen Keramikdeckel mit einem hervorstehenden oberen Griff, der nicht heiß wird. Jeder Gast bekommt eine zum Topf passende kleine Schale, in die er die gewünschte Portion füllen kann. Es folgen mehrere Portionen, denn ein Nabe-Essen ist oft ein abendfüllendes Programm. Warmer Reiswein oder kühles Bier schmecken hervorragend zu diesem Gericht.
- - - Beliebte japanische Eintöpfe - - -
Shottsuru nabe
Dieser Eintopf ist eine Spezialität aus der Gegend Tohoku. Shottsuru bedeutet »salzige Sauce«. In diesem Fall handelt es sich um eine Fischsauce vom eingelegten Sägebarsch, dessen Hauptsaison von November bis Dezember ist. Sägebarsch diente im Winter lange Zeit als Haupteiweißquelle und wurde auf verschiedene Weisen haltbar gemacht. Unter anderem durch Fermentierung mit Salz. Während der Fangsaison kommt der Sägebarsch auch als Sushi auf den Tisch.
Anko-nabe
Im Seeteufel-Eintopf wird fast jeder Teil des Fisches verwendet, vom Rogen bis zur Haut und der Schwanzflosse, der Leber, dem Magensack und den Kiemen. Es ist eine Spezialität von Ibaragi.
Fugu-nabe
Der Kugelfisch-Eintopf ist eine Art russisches Roulette. Wenn die giftige Galle und Leber des Kugelfisches nicht vorsichtig entfernt werden, kann es schon einmal zu Unfällen kommen. Deshalb benötigen Köche, die Kugelfisch zubereiten, eine spezielle Lizenz.
Kujira-nabe
Auch Walfisch-Eintopf ist in vielen Küstengebieten nach wie vor beliebt. In diesem Eintopf wird frisches Walfleisch verkocht.
Hama-nabe
Der Eintopf mit Venusmuscheln ist indes wesentlich harmloser: Venusmuscheln, etwas Bauchspeck vom Schwein, viel Weißkohl und ein wenig Reiswein werden in die Brühe gegeben – und schon kann gespeist werden.
Chiri-nabe
Kabeljau und Seebrasse sind die Hauptzutaten dieses Fischeintopfs. Er wurde zu Beginn der Meiji-Zeit von Ausländern erdacht, ihnen war roher Fisch suspekt und daher kochten sie ihr Sashimi in heißer Brühe. Wenn weißes Fischfleisch in heißes Wasser geworfen wird, schrumpft es zusehends: chiri-chiri - daher stammt der Name.
Sukiyaki
Der bekannteste Fleischeintopf mit Rindfleisch ist Sukiyaki.
Jōya-nabe
Darüber hinaus gibt es einen Eintopf mit Schweinefleisch und Spinatblättern. Letztere werden vor dem Essen kurz in Ponzu-Sauce getaucht. Dieser Eintopf bedeutet übersetzt »Eintopf für jeden Abend« und soll somit die große Beliebtheit dieser Speise zum Ausdruck bringen.
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HAIKU
橋守の鍋蓋ふんで鳴千鳥
hashimori no nabebuta funde naku chidori
plovers cry out
walk on the bridge guard's
cooking pot lid
Tr. Chris Drake
Kobayashi Issa 小林一茶
This winter hokku is from the 10th month (November) of 1818, when Issa was traveling around the area near his hometown. Large bridges were considered strategically important and usually had at least one armed guard stationed by them. In addition to taking care of security and looking out for wanted people, the guard (or guards), often from the outcast class, was in charge of upkeep and cleaning as well as collecting tolls if it was a toll bridge. One special duty was constantly watching the bridge to prevent would-be suicides from jumping off it.
In this hokku, the guard seems to have left the newly washed wooden lid of his metal cooking pot outside to dry on a mat or some other object at one end of the bridge. Some plovers from the riverbank drop by, and they cry out as if chatting with each other as they discover and walk on the lid. In waka and haikai plovers are usually portrayed as group birds, and the first syllable of their name (chidori) may come from their continual high cries to each other, which are heard as chii, chii (chee, chee in English). Issa may follow this theory, since he writes chi- here with a phonetic symbol instead of a character. Another theory is that the chi comes from the chi meaning 'thousand,' since the birds are so sociable. The juxtaposition of the open mouths of the excited plovers and the implicitly lidless cooking pot has an expansive resonance.
Chris Drake
. WKD : Plover (chidori) .
. WKD : Bridges and Haiku .
*****************************
Related words
***** WASHOKU ... Tableware and Tools
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
- #nabe #pot #pan -
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3/13/2008
Manaita chopping board
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Chopping board (manaita )
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
chopping board, chopping block, , mana-ita, mana ita
manaita まな板, 真魚板, 爼板, 俎板, まないた
. . . CLICK here for Photos !
MANA means either "true vegetables" 真菜 or "true fish" 真魚 (sweet water fish). In former times, all things to eat with rice like fish and vegetables were called NA no okazu 真のおかず. There are also these Chinese characters for MANAITA 俎板 俎. This comes from Chinese, a block where fish and vegetables were stapled before cutting. In China, it was customary to staple food on a board and present it as an offering for the gods, which were later eaten by men.
Mostly made of wood, but modern ones also made of plastic.
Wood must be sturdy and easy to dry, also with natural desinfectants. It should not get scratched easily by the cooking knife.
For Chinese cooking a strong hard wood is necessary, often keyaki is used.
Wood used for Manaita
イチョウ Gingko
朴 hoo no ki
柳 yanagi, willow
桐 Kiri, paulownia
ヒバ Hiba
ケヤキ Keyaki
スプルース supuru-su
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Proverb
manaita no koi, like a fish on a cutting board
to be helpless in a situation.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Itamae, 板前 いたまえ cook, chef cook
"the one before the board" ita no mae, ita mae
Also called "Ita San", Mister Board.
To become a sushi chef, for example, you have to undergo an exhaustive training. Sometimes it is just washing dishes and sharpening the knives and observe keenly (minarai 見習い) for two years.
ryoricho, ryoorichoo 料理長 is another word for a kitchen chef.
quote
Iron Chef is a Japanese television program produced by FujiTV. The original Japanese title is Ironmen of Cooking (料理の鉄人, Ryōri no Tetsujin, Ryori no Tetsujin).
The television show began airing on October 10, 1993 as an hour-and-a-half show with preliminary contests between chefs, then final battles. After 23 episodes, it was shortened to a one-hour format, dropping the preliminary contests. The show ended on September 24, 1999, but had television specials until 2002. The series aired over 300 episodes.
The program has an eccentric flavor even for a game show. Its host is the flamboyant Takeshi Kaga, known on the show as Chairman Kaga (鹿賀 主宰, Kaga Shusai). Its production values are highlighted with extensive commentary made by two regular commentators and one to two guest commentators (who also serve as judges). The commentary presents thorough background information (e.g., ingredients, past history of contenders) to give a viewer context for what is happening in the kitchen; it also serves as entertainment, as friendly banter is shared among the four commentators.
While always a success in Japan, Iron Chef became a surprise cult favorite in the United States when it was picked up by the Food Network and dubbed in English. Much of the U.S. appeal was due to the dubbing, which gave the show a campy charm that evoked English-dubbed Chinese kung fu movies of the 1970s. Audiences also found amusing some of the over-the-top culinary concoctions regularly featured on the show.
© More in the WIKIPEDIA !
Eiserne Küchenchefs, Eiserne Köche
. . . CLICK here for Photos !
*****************************
Worldwide use
Hackklotz, Hackbrett, Küchenbrett, Schneidebrett
*****************************
Things found on the way
*****************************
HAIKU
manaita hajime 俎始 まないたはじめ "first chopping board"
manaitabiraki, manaita biraki 俎開 (まないたびらき) first use of the chopping board
first use in the New Year : kigo
SAIJIKI – THE NEW YEAR
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
まな板の表も裏も梅雨に入る
manaita no omote mo ura mo tsuyu ni iru
the rainy season begins too
for the front and the back
of my chopping board
Kikumari Junichi 菊鞠潤一
Tr. Gabi Greve
A normal kitchen board is used on two sides, one for fish or meat and one for vegetables.
Sometimes they are marked like this:
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
まな板と百回喧嘩胡瓜揉み
manaita to hyakkai kenka kyuuri momi
a hundred fights
with my chopping board ...
kneading cucumbers
柏 Kashiwa
Tr. Gabi Greve
Cucumbers are rubbed and kneaded in salt before use for some dishes.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
俎板に鱗ちりしく桜鯛
manaita ni uroko chirishiku sakuradai
on the chopping board
the fish scales are everywhere -
cherry sea bream
Masaoka Shiki 正岡子規
Sakuradai, tai and other sea bream and Haiku
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
まな板に小判一枚初鰹
manaita ni koban ichimai hatsugatsuo
on the chopping board
a golden thaler -
first bonito
auf dem Hackbrett
ein goldener Taler -
der erste Bonito
Takarai Kikaku (1661-1707)
基角
The first bonito was especially expensive for the inhabitants of Edo.
Der erstenBonito der Saison, der als besonderer Leckerbissen im frühen Sommer mit Sonderschiffen von Kochi aus in die Stadt Edo gelangte, war besonders teuer.
*****************************
Related words
*****WASHOKU ... Tableware and Tools
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Chopping board (manaita )
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
chopping board, chopping block, , mana-ita, mana ita
manaita まな板, 真魚板, 爼板, 俎板, まないた
. . . CLICK here for Photos !
MANA means either "true vegetables" 真菜 or "true fish" 真魚 (sweet water fish). In former times, all things to eat with rice like fish and vegetables were called NA no okazu 真のおかず. There are also these Chinese characters for MANAITA 俎板 俎. This comes from Chinese, a block where fish and vegetables were stapled before cutting. In China, it was customary to staple food on a board and present it as an offering for the gods, which were later eaten by men.
Mostly made of wood, but modern ones also made of plastic.
Wood must be sturdy and easy to dry, also with natural desinfectants. It should not get scratched easily by the cooking knife.
For Chinese cooking a strong hard wood is necessary, often keyaki is used.
Wood used for Manaita
イチョウ Gingko
朴 hoo no ki
柳 yanagi, willow
桐 Kiri, paulownia
ヒバ Hiba
ケヤキ Keyaki
スプルース supuru-su
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Proverb
manaita no koi, like a fish on a cutting board
to be helpless in a situation.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Itamae, 板前 いたまえ cook, chef cook
"the one before the board" ita no mae, ita mae
Also called "Ita San", Mister Board.
To become a sushi chef, for example, you have to undergo an exhaustive training. Sometimes it is just washing dishes and sharpening the knives and observe keenly (minarai 見習い) for two years.
ryoricho, ryoorichoo 料理長 is another word for a kitchen chef.
quote
Iron Chef is a Japanese television program produced by FujiTV. The original Japanese title is Ironmen of Cooking (料理の鉄人, Ryōri no Tetsujin, Ryori no Tetsujin).
The television show began airing on October 10, 1993 as an hour-and-a-half show with preliminary contests between chefs, then final battles. After 23 episodes, it was shortened to a one-hour format, dropping the preliminary contests. The show ended on September 24, 1999, but had television specials until 2002. The series aired over 300 episodes.
The program has an eccentric flavor even for a game show. Its host is the flamboyant Takeshi Kaga, known on the show as Chairman Kaga (鹿賀 主宰, Kaga Shusai). Its production values are highlighted with extensive commentary made by two regular commentators and one to two guest commentators (who also serve as judges). The commentary presents thorough background information (e.g., ingredients, past history of contenders) to give a viewer context for what is happening in the kitchen; it also serves as entertainment, as friendly banter is shared among the four commentators.
While always a success in Japan, Iron Chef became a surprise cult favorite in the United States when it was picked up by the Food Network and dubbed in English. Much of the U.S. appeal was due to the dubbing, which gave the show a campy charm that evoked English-dubbed Chinese kung fu movies of the 1970s. Audiences also found amusing some of the over-the-top culinary concoctions regularly featured on the show.
© More in the WIKIPEDIA !
Eiserne Küchenchefs, Eiserne Köche
. . . CLICK here for Photos !
*****************************
Worldwide use
Hackklotz, Hackbrett, Küchenbrett, Schneidebrett
*****************************
Things found on the way
*****************************
HAIKU
manaita hajime 俎始 まないたはじめ "first chopping board"
manaitabiraki, manaita biraki 俎開 (まないたびらき) first use of the chopping board
first use in the New Year : kigo
SAIJIKI – THE NEW YEAR
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
まな板の表も裏も梅雨に入る
manaita no omote mo ura mo tsuyu ni iru
the rainy season begins too
for the front and the back
of my chopping board
Kikumari Junichi 菊鞠潤一
Tr. Gabi Greve
A normal kitchen board is used on two sides, one for fish or meat and one for vegetables.
Sometimes they are marked like this:
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
まな板と百回喧嘩胡瓜揉み
manaita to hyakkai kenka kyuuri momi
a hundred fights
with my chopping board ...
kneading cucumbers
柏 Kashiwa
Tr. Gabi Greve
Cucumbers are rubbed and kneaded in salt before use for some dishes.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
俎板に鱗ちりしく桜鯛
manaita ni uroko chirishiku sakuradai
on the chopping board
the fish scales are everywhere -
cherry sea bream
Masaoka Shiki 正岡子規
Sakuradai, tai and other sea bream and Haiku
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
まな板に小判一枚初鰹
manaita ni koban ichimai hatsugatsuo
on the chopping board
a golden thaler -
first bonito
auf dem Hackbrett
ein goldener Taler -
der erste Bonito
Takarai Kikaku (1661-1707)
基角
The first bonito was especially expensive for the inhabitants of Edo.
Der erstenBonito der Saison, der als besonderer Leckerbissen im frühen Sommer mit Sonderschiffen von Kochi aus in die Stadt Edo gelangte, war besonders teuer.
*****************************
Related words
*****WASHOKU ... Tableware and Tools
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Mashikoyaki and Mingei
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Mashiko
Mashiko is a small town in Tochigi Prefecture, but it is well known abroad through the famous potter Hamada Shoji. And through Yanagi Soetsu (Sooetsu) , who introduced the folk craft movement in Japan.
Mashiko pottery, mashikoyaki 益子焼
mingei, folk craft 民芸
"true beauty is not made ; it is born naturally"
Yanagi
The term mingei (folk art) was coined by Yanagi Soetsu (1889-1961) in 1926 to refer to common crafts that had been brushed aside and overlooked by the industrial revolution. Yanagi's book "The Unknown Craftsman" has since become a classic.
source : www.e-yakimono.net
日本民藝館 Nihon Mingei-kan
Japan Folk Craft Museum in Tokyo
Mingei Museum in Tottori , 鳥取民芸美術館
鳥取県鳥取市栄町651
. . . CLICK here for Photos !
Hagi Pottery 萩焼 Hagiyaki
Like many of the great Japanese ceramic traditions of Western Japan, Hagi originated with Korean potters. Indeed, in the Momoyama era (1573-1603) and in the early years of the Edo period (1603 - 1867), ceramics like Karatsu, Agano, Satsuma and Takatori first saw their wheels set in motion when, willingly or not, Korean potters were brought back to Japan in the "pottery wars" of 1592 and 1597-98.
source : www.e-yakimono.net
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
HAMADA Shoji (1894-1978)
was the most well-known folk art ceramist of the 20th century. He studied under ITAYA Hazan and began a lifelong friendship with KAWAI Kanjiro when he was still in high school. Later on he befriended English potter Bernard Leach and philosopher YANAGI Soetsu; they started the folk art movement together.
HAMADA established his studio in Mashiko, Tochigi prefecture, and his mingei works have been held in the highest esteem in Japan as well as abroad. Hamada was designated a Living National Treasure in 1955.
Hamada Shooji 浜田庄司 ＜＞ Mashiko Potter and Mingei
Shōji Hamada (濱田 庄司, Hamada Shōji
December 9, 1894 – January 5, 1978
© More in the WIKIPEDIA !
.................................................................................
The pottery town of Mashiko has seen a lot of destruction from the earthquake on March 11, 2011.
Some important pieces by Hamada Shoji have fallen down and are now in sherds.
. Japan after the Earthquake
March 11, 2011
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
quote
TOMOO HAMADA 濱田友緒 （はまだ ともお)
In the footsteps of a genius grandfather
By ROBERT YELLIN
The perks and pressures of being the child of someone famous can be enormous -- doubly so if following in the family footsteps. In Japan, with its grand artistic traditions, this is not an uncommon phenomenon. The results, though, range across a broad spectrum, from glory (not always deserved -- think of political dynasties), to competency (often bringing wealth and fame anyway), or derivation (mere imitation that finds a market only thanks to the family's "brand name").
Shoji Hamada (1894-1978) was a founding member of the Mingei movement, a living national treasure and the person who saved Mashiko pottery from extinction when he settled there in 1924. It's even been said that much of what gets produced in Mashiko these days shouldn't be called Mashiko-yaki, but Hamada-yaki!
That may be pushing it too far, but it certainly shows the tremendous and unending influence this sophisticated "country" potter had on Mashiko. His son Shinsaku followed in the family trade and became a solid, gracious potter, yet never had the smack of genius that dad possessed. Hamada's top apprentice, the living national treasure Tatsuzo Shimaoka, found fame with a simple rope pattern that really had nothing to do with Mashiko, though he is a wonderful Mashiko-based potter.
Now, though, the winds of fortune are shifting. A new Hamada, Shoji's grandson and Shinsaku's second son, Tomoo (1967-), is creating a new style of Mashiko.
source : Japan Times, June 2004
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
My Teabowl by Hamada Shoji
(Photo TBA)
Anyway, I have a tea bowl for green powdered tea (chawan) in my collection, which was (probably) made by Hamada when he was staying in Hagi for a while on his way to Okinawa to study Hagi Pottery.
The bowl is 8 cm high and has a diameter of 13,5 cm, the foot 5 cm. It is hand-signed and has a stamp mark (asahi 朝日).
It has a handwritten inscription which I can not completely read, saying something like:
Seeking non-movement in movement
Autum getting deeper
at the village of Uji.
And a signature of the date (also not deciperable)
The painting of Daruma is very simple, almost as if painted by a child.
The pot feels pretty un-used, as if it had been on a shelf for all its life.
UPDATE one day later:
With the help of Robert we figured, this was not HAGI and most probably not Hamada. But behold, read to the end.
Asahi pottery (Asahi-yaki)
Michael Leach, the second son of Bernard Leach
. Hamada Chawan, a mystery unfolds
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
My Information
Noren ... Door curtains in Katsuama
Take ... Bamboo art in Asia
Take ... Bamboo baskets / photo
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
External LINK
http://www.e-yakimono.net/guide/html/mingei.html
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
*****************************
Related words
I moved to Mashiko from Minnesota to study with Hamada's student Tatsuzo Shimaoka.
I apprenticed with Shimaoka for 3 years.
***** WKD : Potter Lee from Mashiko
WASHOKU ... Tableware and Tools
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Mashiko
Mashiko is a small town in Tochigi Prefecture, but it is well known abroad through the famous potter Hamada Shoji. And through Yanagi Soetsu (Sooetsu) , who introduced the folk craft movement in Japan.
Mashiko pottery, mashikoyaki 益子焼
mingei, folk craft 民芸
"true beauty is not made ; it is born naturally"
Yanagi
The term mingei (folk art) was coined by Yanagi Soetsu (1889-1961) in 1926 to refer to common crafts that had been brushed aside and overlooked by the industrial revolution. Yanagi's book "The Unknown Craftsman" has since become a classic.
source : www.e-yakimono.net
日本民藝館 Nihon Mingei-kan
Japan Folk Craft Museum in Tokyo
Mingei Museum in Tottori , 鳥取民芸美術館
鳥取県鳥取市栄町651
. . . CLICK here for Photos !
Hagi Pottery 萩焼 Hagiyaki
Like many of the great Japanese ceramic traditions of Western Japan, Hagi originated with Korean potters. Indeed, in the Momoyama era (1573-1603) and in the early years of the Edo period (1603 - 1867), ceramics like Karatsu, Agano, Satsuma and Takatori first saw their wheels set in motion when, willingly or not, Korean potters were brought back to Japan in the "pottery wars" of 1592 and 1597-98.
source : www.e-yakimono.net
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
HAMADA Shoji (1894-1978)
was the most well-known folk art ceramist of the 20th century. He studied under ITAYA Hazan and began a lifelong friendship with KAWAI Kanjiro when he was still in high school. Later on he befriended English potter Bernard Leach and philosopher YANAGI Soetsu; they started the folk art movement together.
HAMADA established his studio in Mashiko, Tochigi prefecture, and his mingei works have been held in the highest esteem in Japan as well as abroad. Hamada was designated a Living National Treasure in 1955.
Hamada Shooji 浜田庄司 ＜＞ Mashiko Potter and Mingei
Shōji Hamada (濱田 庄司, Hamada Shōji
December 9, 1894 – January 5, 1978
© More in the WIKIPEDIA !
.................................................................................
The pottery town of Mashiko has seen a lot of destruction from the earthquake on March 11, 2011.
Some important pieces by Hamada Shoji have fallen down and are now in sherds.
. Japan after the Earthquake
March 11, 2011
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
quote
TOMOO HAMADA 濱田友緒 （はまだ ともお)
In the footsteps of a genius grandfather
By ROBERT YELLIN
The perks and pressures of being the child of someone famous can be enormous -- doubly so if following in the family footsteps. In Japan, with its grand artistic traditions, this is not an uncommon phenomenon. The results, though, range across a broad spectrum, from glory (not always deserved -- think of political dynasties), to competency (often bringing wealth and fame anyway), or derivation (mere imitation that finds a market only thanks to the family's "brand name").
Shoji Hamada (1894-1978) was a founding member of the Mingei movement, a living national treasure and the person who saved Mashiko pottery from extinction when he settled there in 1924. It's even been said that much of what gets produced in Mashiko these days shouldn't be called Mashiko-yaki, but Hamada-yaki!
That may be pushing it too far, but it certainly shows the tremendous and unending influence this sophisticated "country" potter had on Mashiko. His son Shinsaku followed in the family trade and became a solid, gracious potter, yet never had the smack of genius that dad possessed. Hamada's top apprentice, the living national treasure Tatsuzo Shimaoka, found fame with a simple rope pattern that really had nothing to do with Mashiko, though he is a wonderful Mashiko-based potter.
Now, though, the winds of fortune are shifting. A new Hamada, Shoji's grandson and Shinsaku's second son, Tomoo (1967-), is creating a new style of Mashiko.
source : Japan Times, June 2004
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
My Teabowl by Hamada Shoji
(Photo TBA)
Anyway, I have a tea bowl for green powdered tea (chawan) in my collection, which was (probably) made by Hamada when he was staying in Hagi for a while on his way to Okinawa to study Hagi Pottery.
The bowl is 8 cm high and has a diameter of 13,5 cm, the foot 5 cm. It is hand-signed and has a stamp mark (asahi 朝日).
It has a handwritten inscription which I can not completely read, saying something like:
Seeking non-movement in movement
Autum getting deeper
at the village of Uji.
And a signature of the date (also not deciperable)
The painting of Daruma is very simple, almost as if painted by a child.
The pot feels pretty un-used, as if it had been on a shelf for all its life.
UPDATE one day later:
With the help of Robert we figured, this was not HAGI and most probably not Hamada. But behold, read to the end.
Asahi pottery (Asahi-yaki)
Michael Leach, the second son of Bernard Leach
. Hamada Chawan, a mystery unfolds
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
My Information
Noren ... Door curtains in Katsuama
Take ... Bamboo art in Asia
Take ... Bamboo baskets / photo
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
External LINK
http://www.e-yakimono.net/guide/html/mingei.html
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
*****************************
Related words
I moved to Mashiko from Minnesota to study with Hamada's student Tatsuzo Shimaoka.
I apprenticed with Shimaoka for 3 years.
***** WKD : Potter Lee from Mashiko
WASHOKU ... Tableware and Tools
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Meoto Tableware
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Meoto Tableware
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Teacups, rice bowls (夫婦茶碗 meotojawan, meoto wan) and other itmes in tandem for husband and wife are quite common and often a present for a wedding.
Read the story about the Takasago legend below.
The pieces for the husband are usually a bit larger.
They may be of the same color or different colors and slightly different patterns.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Chopsticks for a couple, meoto bashi 夫婦箸
Edo hakkakubashi meoto setto 江戸八角箸夫婦セット
chopsticks with 8 corners, from Edo.
They are so good you can hold a piece of tofu without dropping it.
Even now, they are made carefully by hand.
. . . CLICK here for Photos !
*****************************
Worldwide use
*****************************
Things found on the way
Meoto Daruma and Takasago - 夫婦だるまと高砂
*****************************
HAIKU
新茶汲むいつもの夫婦茶碗かな
shincha kumu itsumo no meoto jawan kana
pooring new green tea
into our couple's cups
as usual
Oma Sachiko 小間さち子
Tr. Gabi Greve
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
三ケ日膳に長寿の夫婦箸
mikkabi zen ni chooju no meotobashi
food tray of the New Year
with our couple's chopsticks
for a long life
YOSHIHIKO YOSHITAKE
Tr. Gabi Greve
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
寄せ鍋やまるみをおびし夫婦箸
yosenabe ya marumi o obiji meotobashi
月成 英信 / gendai haiku
*****************************
Related words
***** Hashi, O-Hashi ... Chopsticks お箸 おはし
CLICK for more bowls !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Meoto Tableware
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Teacups, rice bowls (夫婦茶碗 meotojawan, meoto wan) and other itmes in tandem for husband and wife are quite common and often a present for a wedding.
Read the story about the Takasago legend below.
The pieces for the husband are usually a bit larger.
They may be of the same color or different colors and slightly different patterns.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Chopsticks for a couple, meoto bashi 夫婦箸
Edo hakkakubashi meoto setto 江戸八角箸夫婦セット
chopsticks with 8 corners, from Edo.
They are so good you can hold a piece of tofu without dropping it.
Even now, they are made carefully by hand.
. . . CLICK here for Photos !
*****************************
Worldwide use
*****************************
Things found on the way
Meoto Daruma and Takasago - 夫婦だるまと高砂
*****************************
HAIKU
新茶汲むいつもの夫婦茶碗かな
shincha kumu itsumo no meoto jawan kana
pooring new green tea
into our couple's cups
as usual
Oma Sachiko 小間さち子
Tr. Gabi Greve
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
三ケ日膳に長寿の夫婦箸
mikkabi zen ni chooju no meotobashi
food tray of the New Year
with our couple's chopsticks
for a long life
YOSHIHIKO YOSHITAKE
Tr. Gabi Greve
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
寄せ鍋やまるみをおびし夫婦箸
yosenabe ya marumi o obiji meotobashi
月成 英信 / gendai haiku
*****************************
Related words
***** Hashi, O-Hashi ... Chopsticks お箸 おはし
CLICK for more bowls !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
3/11/2008
Kaishi paper
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tea ceremony paper (kaishi )
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Kaishi 懐紙 folded paper, "pocket paper"
Japanese washi paper, folded and tucked inside the front of one's kimono, especially for use at the tea ceremony. It comes in a pad folded in half. It was kept in the overlap of the kimono.
When not in use, it is kept in a small brocade pouch,
kaishi ire 懐紙入れ.
. . . CLICK here for KAISHI Photos !
. . . CLICK here for KAISHI IRE pouches Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Literally, "pocket paper".
A general term for paper used in the tea ceremony which is tucked in the front of the kimono. Used to clean the fingers after wiping the tea bowl, or used as a plate for cakes or sweets served during the ceremony.
Kurasuyama kaishi is famous and is used by the Imperial household.
Washi: Japanese handmade paper
source : www.origami.as
Kurasuyama washi 烏山和紙
(Karasuyama)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Kaishi from Mino Paper
Kaishi (Japanese paper) is used as a mat to put sweets on, or to wipe the edge of the bowl one has sipped from. People fold and tuck it inside the front or in the sleeve of their kimono at tea ceremonies. However, tea ceremonies are not only occasion to use kaishi. You can use it to decorate tables or plates, or as note paper.
Nowadays, common kaishi is mass manufactured by machines, but this kaishi is traditional handmade Japanese paper. It is a technical challenge to make it so thin. You can almost see though it. It has a natural pulp fiber pattern similar to Japanese classic paper. It is reminiscent of shoji-paper on paper panel doors in a traditional Japanese house. Using premium handmade kaishi is a sign of sophistication, and perfect for tea ceremonies.
Mino paper
The origins of Mino paper are believed to lie in the Nara period (710-794). It is produced by the nagashisuki or tossing method, much like the majority of Japan's handmade paper. This method weaves the fibers extremely tight, resulting in thin but durable paper not unlike cloth. Mino paper is often used in arts such as painting and calligraphy, as well as making gold leaves. It is also good for sliding paper screens often found in Japanese homes. There are 14 Master Craftsmen across 28 firms recognized for their skill and talent for producing Mino paper.
source : www.everyonestea.com
. Tomobata Flag Festival .
Flags made from Mino paper
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Washi, Japanese Paper 和紙
*****************************
Worldwide use
*****************************
Things found on the way
Famous WASHI-producing areas in Japan
東山和紙 伊勢和紙
淡路津名紙 内山紙
出雲民芸紙 越中和紙
越前和紙 大洲和紙
近江和紙 小国和紙
小川和紙 桐生和紙
烏山和紙 山中和紙
笹紙 ちくさ雁皮紙
駿河柚野紙 保田和紙
水俣和紙 柳生和紙
名塩紙
伊勢和紙 黒谷和紙
横野和紙 Okayama, Yokono
*****************************
HAIKU
. WKD
hatsu kaishi 初懐紙（はつかいし）"first kaishi paper"
first writing of a haiku (or other poems) on the thin Japanese folded kaishi paper.
*****************************
Related words
***** Tea Ceremony SAIJIKI
***** WASHOKU ... Tableware and Tools
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tea ceremony paper (kaishi )
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Kaishi 懐紙 folded paper, "pocket paper"
Japanese washi paper, folded and tucked inside the front of one's kimono, especially for use at the tea ceremony. It comes in a pad folded in half. It was kept in the overlap of the kimono.
When not in use, it is kept in a small brocade pouch,
kaishi ire 懐紙入れ.
. . . CLICK here for KAISHI Photos !
. . . CLICK here for KAISHI IRE pouches Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Literally, "pocket paper".
A general term for paper used in the tea ceremony which is tucked in the front of the kimono. Used to clean the fingers after wiping the tea bowl, or used as a plate for cakes or sweets served during the ceremony.
Kurasuyama kaishi is famous and is used by the Imperial household.
Washi: Japanese handmade paper
source : www.origami.as
Kurasuyama washi 烏山和紙
(Karasuyama)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Kaishi from Mino Paper
Kaishi (Japanese paper) is used as a mat to put sweets on, or to wipe the edge of the bowl one has sipped from. People fold and tuck it inside the front or in the sleeve of their kimono at tea ceremonies. However, tea ceremonies are not only occasion to use kaishi. You can use it to decorate tables or plates, or as note paper.
Nowadays, common kaishi is mass manufactured by machines, but this kaishi is traditional handmade Japanese paper. It is a technical challenge to make it so thin. You can almost see though it. It has a natural pulp fiber pattern similar to Japanese classic paper. It is reminiscent of shoji-paper on paper panel doors in a traditional Japanese house. Using premium handmade kaishi is a sign of sophistication, and perfect for tea ceremonies.
Mino paper
The origins of Mino paper are believed to lie in the Nara period (710-794). It is produced by the nagashisuki or tossing method, much like the majority of Japan's handmade paper. This method weaves the fibers extremely tight, resulting in thin but durable paper not unlike cloth. Mino paper is often used in arts such as painting and calligraphy, as well as making gold leaves. It is also good for sliding paper screens often found in Japanese homes. There are 14 Master Craftsmen across 28 firms recognized for their skill and talent for producing Mino paper.
source : www.everyonestea.com
. Tomobata Flag Festival .
Flags made from Mino paper
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Washi, Japanese Paper 和紙
*****************************
Worldwide use
*****************************
Things found on the way
Famous WASHI-producing areas in Japan
東山和紙 伊勢和紙
淡路津名紙 内山紙
出雲民芸紙 越中和紙
越前和紙 大洲和紙
近江和紙 小国和紙
小川和紙 桐生和紙
烏山和紙 山中和紙
笹紙 ちくさ雁皮紙
駿河柚野紙 保田和紙
水俣和紙 柳生和紙
名塩紙
伊勢和紙 黒谷和紙
横野和紙 Okayama, Yokono
*****************************
HAIKU
. WKD
hatsu kaishi 初懐紙（はつかいし）"first kaishi paper"
first writing of a haiku (or other poems) on the thin Japanese folded kaishi paper.
*****************************
Related words
***** Tea Ceremony SAIJIKI
***** WASHOKU ... Tableware and Tools
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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