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Die Esskultur von Edo
Edo no shokubunka
江戸の食文化
source : www.kabuki-za.com
External LINKS
Copyright(C) 2002 松竹株式会社
株式会社歌舞伎座 歌舞伎座事業株式会社
VOL.1 “芝居と食べ物”
NO.20
“芝居と食べ物”の連載を振り返って
NO.19
芝居茶屋の食事-安永3年2月3日-
NO.18
伊達家正月料理
NO.17
芝居茶屋の料理-安永4年8月16日-
NO.16
芝居茶屋の料理-餅-
NO.15
芝居茶屋の料理-菓子(2)-
NO.14
芝居茶屋の料理-菓子(1)-
NO.13
芝居茶屋の料理-そば屋-
NO.12
芝居茶屋の料理-安永2年11月26日-
NO.11
芝居茶屋の料理-食材の肉とは?-
NO.10
芝居茶屋の料理-主食-
NO.9
柳沢信鴻の芝居見物と食事
NO.8
観劇記録の「宴遊日記別録」
NO.7
楽屋のあたり振舞 gakuya
NO.6
歌舞伎座での“かべす”の再現 kasube
NO.5
芝居見物の食べ物
NO.4
芝居見物の楽しさ
NO.3
芝居茶屋
NO.2
江戸の芝居小屋と木挽町
NO.1
中村座の観客席 Nakamuraza
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VOL.2 “江戸の美味探訪”
NO.173 Yokohama port opening
開港当時の横浜
NO.172 Iseebi lobsters
伊勢海老
NO.171 Chuushingura and Fugu
忠臣蔵とフグ
NO.170 Meat in Edo
江戸の肉食
NO.169 Kagurazaka
神楽坂の今昔
NO.168
楽屋の酒宴
NO.167
不忍池と蓮飯 shinobazu no ike, lotus rice
NO.166
魚仙と生作
NO.165
雑司ヶ谷の茗荷屋
NO.164
多摩川の鮎
NO.163 kurimochi chestnut mochi
粟餅
NO.162
花火と役者と刺身 hanabi and sashimi
NO.161 Kasamori no O-Sen
笠森おせんと水茶屋
NO.160
秋田の大ふき
NO.159 ukai cormorants and ayu fish
鵜飼(うかい)と鮎
NO.158 Mizuame sweets
水あめ
NO.157 Tsukudani
鉄砲洲と佃島の佃煮
NO.156 hatsugatsuo first bonito
江戸の初鰹人気
NO.155
日暮里の景観と谷中しょうが
NO.154
浅草寺奥山と雷おこし
NO.153 Hanami box lunch
花見の重箱
NO.152 Carp dishes
鯉の料理
NO.151 Doll Festival dishes
雛の料理
NO.150
梅屋敷の沿革と梅干の効用
NO.149 Kanrobai plums
甘露梅(かんろばい)
NO.148 New Year in Edo
江戸の正月
NO.147 Asakusa Kannon and Asakusa mochi
浅草観音と浅草餅
NO.146
塗箸と割箸 nuribashi hashi
NO.145
酉のまちの土産物 Nishi no machi
NO.144
顔見世月の芝居茶屋
NO.143 kyoka and food
狂句と八百善
NO.142 kikumi chrysanthemum viewing
菊見と菊の花のさしみ
NO.141
重陽の節句の食べ物 chooyoo chrysanthemum
NO.140 Tsukimi and sashimi
月見と刺身
NO.139
鱸と紫蘇と金目鯛 kinmedai
NO.138
鯖と蟹と朝顔
NO.137 mountain ascetics and nigirimeshi !
江戸の山岳信仰と握り飯
NO.136 Ryogoku
両国の涼み船
NO.135 Tanabata offerings
七夕の供え物
NO.134 kujira whale
鯨
NO.133
日本橋魚市の魚介類
NO.132
粽と柏餅
NO.131 sakura and seaweed
桜と海苔
NO.130 sakuramochi
桜餅
NO.129
吉原の桜と台の物
NO.128
江戸の雛人形と雛道具
NO.127 buri and fugu
鰤と河豚
NO.126 umemi and dishes for plum viewing
梅見と梅の料理
NO.125 koi, carp
二十四孝と鯉
NO.124 Nihonbashi new year
日本橋の正月
NO.123
三井越後屋と棒手振
NO.122 sweets or fruit
菓子か果物か
NO.121
台の物と鯛
NO.120 shibai chaya no shokuji
芝居茶屋の食事
NO.119
旅籠の食事
NO.117
笹折と散蓮華
NO.116
上戸(じょうご)と下戸(げこ)
NO.115 Water ... mizu no mono
水の物
NO.113 otsumami
屋根船での酒肴
NO.112 hanashoobu
落雁と花菖蒲
NO.111 ajisai and tokoroten
紫陽花とところてん
NO.110 mi no koku tsukemono
巳の刻の漬物売り
NO.109
辰の刻のご飯炊き tatsu no koku gohan
NO.108
潮干狩のいまとむかし shiogari
NO.107 education of children and food
飲食のしつけ
NO.106
祝儀と鰹節
NO.105
式三献と熨斗鮑
NO.104 Inari and inarizushi
稲荷と稲荷ずし
NO.103
芝居茶屋の料理
NO.102 yukimizake, for snow viewing
雪見酒
NO.101
屠蘇と繭玉
NO.100
曽我物と巻狩 soga monogatari
NO.99
日本橋魚市場と『魚鑑』
NO.98 suzuharai and food
煤払いの食べ物
NO.97
頭の竿と黄金餅
NO.96 Chitose ame
千歳飴など
NO.95 nakamise
「顔見せ」の桟敷の食べ物
NO.94 kakesoba
風聞きゝと「かけそば」
NO.93
草津のうばが餅
NO.92 Tsukimi Meeting
月見の宴
NO.91
賀の祝と鰹節
NO.90
干瓢の名産地
NO.89 nijuuroku ya
二十六夜待の料理
NO.88 Tanabata good
江戸の七夕
NO.87
麦湯
NO.85 hamaguri
焼蛤と時雨蛤
NO.84
江戸の評判娘と刺身
NO.83 Zoojooji temple and fish sellers
増上寺と魚売り
NO.82 shiogari
潮干狩とあさり
NO.81 white fish
白魚
NO.80 Hinamatsuri food for doll festival
雛祭の料理
NO.79 white sake
白酒
NO.78
摘み草
NO.77 terakoya at new year
寺子屋の正月
NO.76 Shoogatsu new year
江戸の正月のおせち
NO.75 Mochitsuki
江戸の餅搗き
NO.74
棟上の撒餅
NO.73 momijigari maple leaves and tea
紅葉狩と茶
NO.72 nihachi soba
「二八そば」と「二六そば」
NO.71 tororojiru soup
とろろ汁
NO.70 Konpeitoo sweets
金花糖
NO.69 tsukimi and hamaguri
月見と蛤
NO.68
菓子の外郎
NO.67 awabi
鮑の美味
NO.66 Ryogoku
江戸両国の納涼花火
NO.65 nooryoo ... food to feel cool in the hot season - Ryogoku
江戸両国の納涼
NO.64 kaiseki
納涼と会席
NO.63 River Fish
川魚料理と床、生簀
NO.62
梅屋敷と梅干
NO.61 seeweed in Edo
江戸の海苔
NO.60 Kashiwamochi
江戸の柏餅
NO.59
御殿山の花見と花見弁当
NO.58 Hanami Bento
東叡山の花見と花見弁当
NO.57 sweets and sake
菓子と酒の戦い
NO.56
野菜と魚の合戦
NO.55 Vegetables in Edo
江戸の野菜
NO.54 Fish markets in Edo
日本橋の魚市場
NO.53 Rice in Edo
江戸の米食
NO.52
江戸三座の正月
NO.51 mochitsuki
江戸の餅搗き
NO.50
料理と酒器
NO.49
鍋料理と酒器
NO.48
江戸の鍋料理
NO.47 Nabe hodgepodge eintopf
鍋料理
NO.46 Dengaku and oden
田楽とおでん
NO.45
八百善と『料理通』
NO.44 Tsukimi dango
月見と団子
NO.43
書画会と河内屋 Kawachiya
NO.42
百川と卓袱料理
NO.41 Sumo and Tai fish
相撲と鯛の焼物
NO.40
朝顔煎餅
NO.39 noodles for Tanabata
七夕の素麺
NO.38 selling cold water
冷水売り
NO.37 rakugan
落雁
NO.36
練羊羹と船橋屋
NO.35 kashiwamochi
柏餅
NO.34
江戸の菓子屋
NO.33 Sumidagawa no Sakuramochi
隅田川の桜餅
NO.32 shiogari
潮干狩
NO.31 hinamatsuri doll festival
ひなまつり
NO.30 shiruko
汁粉
NO.29
吉原の弾き初めと名物 yoshiwara
NO.28
七福神と吉原の料理
NO.27 yakiimo sweet potatoes
焼芋
NO.26 Dango
江戸の菓子 -団子-
NO.25
江戸の菓子 -飴と飴売り-
NO.24 Sweets, Manjuu
江戸の菓子 -まんじゅう-
NO.23 Sushi
すし-すし屋の案内-
NO.22
すし-押しずし-
NO.21 nigirizushi
すし-握りずし-
NO.20 Sushi
すし-すしの移り変わり-
NO.19
てんぷら屋
NO.18 tenpura
てんぷら
NO.17
役者に見立てた瓜の評判
NO.16 gourds and melons
西瓜
NO.15
鮎料理
NO.14 Sashimi
刺身と刺身屋
NO.13 katsuobushi and dashi
鰹節のだし
NO.12
江戸の初鰹
NO.11 Edo Time egg dishes
江戸時代の卵料理
NO.10
扇屋と卵焼
NO.9
飛鳥山と花見弁当
NO.8 Tofu Dengaku
豆腐田楽
NO.7 dengaku
甲子屋と田楽
NO.6
鯛は魚の第一位
NO.5 ushiojiru
“平清”と潮汁
NO.4 shoojin ryoori vegetarian dishes
蓬莱屋と精進料理
NO.3 wakamochi
黄金の若餅
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Related words
***** WASHOKU : General Information
. - - - Welcome to Edo 江戸 ! - - - .
. Thirty-six Fashionable Restaurants of the Eastern Capital .
(Tôto ryûkô san-jû-rokkaiseki, 東都流行三十六會席 / 東都流行三十六会席 )
Utagawa Kuniyoshi
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4/05/2008
Eco and Slow Food
[ . BACK to WORLDKIGO TOP . ]
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Ecotarian Food エコタリアン and Slow Food
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Ecotarian is a term that refers to the process of selecting food with consideration for all of the various ecological factors plus energy used to produce the food. The goal is to eat in a sustainable way. Sustainability itself is a tricky concept, as there is no end goal to focus on, but rather it is an aim to reduce our environmental impact, our ecological footprint.
"Ecotarian" means a diet that is based on "eating your environment," just as "vegetarian" refers to "eating vegetables."
Ecotarian embraces the idea of reducing the distance between where food is produced, and where food is consumed (food miles). There are several key aspects for "eating local".
Origin
The term ecotarian has been developed and used independently by different groups and individuals across Britain and the rest of the world and there is yet no agreed origin. Some people use it synonymously with ethicatarian and locavores.
© More in the WIKIPEDIA !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Global warming 地球温暖化
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Just Enough:
Lessons in Living Green from Traditional Japan
Azby Brown
quote
He said people in the Edo Period overcame many of the same problems confronting present-day society — issues of energy, water, materials, food and population — in unique ways.
For example, trading in human waste was big business, with farmers going to great lengths to secure contracts to collect and transport night soil from cities for use in their fields, at a time when in Europe such waste was being dumped in rivers, polluting the water supply and leading to outbreaks of cholera, Brown said.
He cited "oshinko" pickles as examples of food that can be preserved and eaten without the need for cooking, thereby saving fuel.
"We can probably save a lot of energy if we eat more foods that don't require cooking," he said.
by Yoichi Kosukegawa
source : Japan Times, Feb. 17, 2010
. WASHOKU
Pickles (tsukemono 漬物)oshinko おしんこ【御新香】
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Slow Food from Japan
click for more English Information
quote from July, 2008
The Ark of Taste in Japan
aji no hakobune 味の箱舟
The Ark of Taste is a project created by the Slow Food Association in 1996. It is a metaphorical vessel traveling around the world, helping small-scale products of high gastronomic value threatened by industrial agriculture, environmental degradation and standardization.
The Ark seeks out, catalogs and nominates flavors that are endangered and need protection, but are still alive and have real potential. With the help of monitoring carried out by Slow Food Convivia around the world, the Scientific Ark Commission evaluates cured meats, cheeses, cereals, vegetables and local breeds using specific selection criteria: gastronomic excellence, a connection with the local area, artisan production, a sustainable approach by producers, and products at risk of extinction.
Japan is a country where the Ark project has been welcomed with particular enthusiasm. The Japanese Ark was formed in 2005, when the commission selected the first nine products: the tankaku cattle breed, etari in brine (anchovies macerated and fermented in brine using traditional artisan methods), the roasted and smoked goby yakihaze from Nagatsura Bay, two local types of turnip (hanazukuri daikon and akkajidaikon), yukina (a leaf vegetable grown in the area of Yonezawa), Amarume Welsh onion, hachiretsu corn and Unzen kobu takana (an ecotype of takana, distinctive for the ‘knots’ on its leaves).
There are now 20 Ark products and over time the project has strengthened the links between Japanese Ark producers and the Slow Food network, which is actively involved in presenting and promoting them.
source : www.slowfood.com/
短角牛 Tankaku beef たんかく牛 Iwate
etari えたりの塩辛 from Nagasaki
えたり(かたくちいわし)
yakihaze 焼はぜ / 焼きハゼ from Nagatsura
yuukoo ゆうこう citrus fruit from Nagasaki
花作(はなづくり)大根」Hanazukuri Daikon
Kisoo akakabu 木曾赤かぶ red turnips from Kiso
Kosena daikon 小瀬菜大根 radish from Miyagi
あっかじだいこん akkajidaikon akkaji daikon
amarume 余目 (あまるめ) twisted leek from Miyagi
..... Sendai magari negi 仙台曲 twisted leek from Sendai
Noguchi sai 野口菜 leafy vegetables from Noguchi, Nikko
akanegi 赤ネギ red onions from Ibaragi
Yatabe negi 谷田部ねぎ onions from Yatabe, Fukui
yukina ゆきな / 雪菜 "snow leaves"
Maibara yukina
八列とうもろこし (はちれつ) hachiretsu corn
雲仙こぶ高菜 Unzen kobu takana
takana 高菜 takana leaves
Brassica juncea var. integlifolia
.................................................................................
Resistance in Japan
Article from October 2010
Modernity has wreaked havoc on the ancient identity of the Japanese people. This was already understood by the Japanese intellectuals who gathered in Kyoto in 1942 to draw up a strategy to stop the phenomenon of Westernization. They believed that the glorious Japanese traditions were at serious risk, and with them national identity (for more on this see Occidentalism by Ian Buruma and Avishai Margalit).
Slow Food can play a very important role in this country, and in fact it is surprising that the movement has not yet developed here as much as it could. In no other place is there such great harmony with the philosophy of those locals who believe in the survival of traditions and are fighting for recognition of their value, without giving in to the abusive power of the food industry.
Visiting the Unzen Takana Vegetable Presidium in the prefecture of Nagasaki, followed by a meeting of the local Slow Food convivium, was extremely encouraging and showed us just how aware people here are of the issue of food biodiversity.
The recently formed Slow Food Nagasaki Convivium has already firmly oriented itself towards promoting this specificity. It is not by chance that the first and only Japanese Presidium, for the Unzen Takana Vegetable, was established here.
More is here
source : Piero Sardo / www.slowfood.com
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quote from Japan Times, Feb. 2008
Slow-food movement creeps to Japan
By YOKO HANI
Enjoying good food is a fundamental pleasure. But the slow-food movement asks whether "good food" can mean more than simply the flavor and presentation of a meal.
"When we talk about quality food, we mean something that is good to taste but also good in terms of its background,' " said Giacomo Mojoli, former vice president of Slow Food International, an NPO founded in 1989 in Italy, and the current spokesman for Slow Food Italy. Mojoli was in Tokyo recently to attend a symposium titled "Food Culture in the Global Age" organized by another NPO, the Tokyo Foundation.
"Slow food has been interpreted as being about 'eco-gastronomy,' in which we appreciate not only food itself but also things 'outside the plate,' such as the method of farming, the producers and the food's history," Mojoli said.
MORE
source : Japan Times
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Slow Food Japan
Slow Food Japan was founded in June 2004, the sixth national branch of Slow Food to be established. The national headquarters are situated at the Tohoku Fukushi University in the city of Sendai. There are over 1,800 members and 40 convivia in Japan. Important Japanese producers now participate in international events such as Salone del Gusto, Slow Fish and Cheese.
The first national event was held in December 2005 in Tokyo to launch the Ark project in Japan and was followed by the Yokohama Fair in April 2006, which showcased presidia products from around the world.
Office: Slow Food Japan
Tohoku Fukushi University Station Campus 1F
1-19-1 Kunimi, Aoba-ku, Sendai
981-8523
スローフードジャパン (SlowFoodJapan)
http://www.slowfoodjapan.net/
スローフードジャパン事務局
〒981-8523 宮城県仙台市青葉区
国見1丁目19-1 東北福祉大学
Slow Food International
http://www.slowfoodjapan.net/sibu/
Slow Fod Nara
http://slowfoodnara.com/
Slow Food Okinawa
http://www.slow-food.jp/
Slow Food Suginami / Tokyo
http://www.slowfood-suginami.com/forum/foods/2010/05/538/
Slow Food Yamagata
http://www.slowfood-suginami.com/forum/foods/2010/05/538/
Bewegungen wie Slow Food und Eco-Food breiten sich langsam aus, das verstärkte Umweltbewußtsein beziet sich auch wieder auf Lebensmittel und Lebensmittelsicherheit, nachdem zahlreiche Skandale in der Lebensmittelbranche die Bürger aufgeschreckt haben.
Meeting in Nara in 2010
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quote
I am a Canadian who is living in the countryside of north-eastern Japan.
Nigel Fogden Shibata
Slow Food from Japan
http://slowfoodfromjapan.blogspot.com/
*****************************
Worldwide use
*****************************
Things found on the way
Slow food
More about : スローフード !
Slow-Food-Bewegung
"Ohne Gentechnik"
ohne gentechnische Zusätze
source : Slow Food Deutschland
Terra Madre 2008, ein Treffen von Köchen aus aller Welt
Münchener Messe "Food&Life"
Slow Food Deutschland e.V.
http://www.slowfood.de/projekte_und_aktionen/
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Agroforestry
especially in the Amazon, to grow various trees of different hight
. . . Reference
*****************************
HAIKU
slow life
slow food
slow haiku
葉っぱは自然に散る
人間は自然に生きる
......... そして死ぬ
Gabi Greve 2005
【do LOHAS】ロハスを
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Related words
***** . Cheap local food
B-kyuu gurume B級グルメ Second Class Gourmet
***** スローライフ ネットワーク岡山
Slow Life Network Okayama
***** . Takana 高菜 mustard greens .
***** WASHOKU : General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Ecotarian Food エコタリアン and Slow Food
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Ecotarian is a term that refers to the process of selecting food with consideration for all of the various ecological factors plus energy used to produce the food. The goal is to eat in a sustainable way. Sustainability itself is a tricky concept, as there is no end goal to focus on, but rather it is an aim to reduce our environmental impact, our ecological footprint.
"Ecotarian" means a diet that is based on "eating your environment," just as "vegetarian" refers to "eating vegetables."
Ecotarian embraces the idea of reducing the distance between where food is produced, and where food is consumed (food miles). There are several key aspects for "eating local".
Origin
The term ecotarian has been developed and used independently by different groups and individuals across Britain and the rest of the world and there is yet no agreed origin. Some people use it synonymously with ethicatarian and locavores.
© More in the WIKIPEDIA !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Global warming 地球温暖化
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Just Enough:
Lessons in Living Green from Traditional Japan
Azby Brown
quote
He said people in the Edo Period overcame many of the same problems confronting present-day society — issues of energy, water, materials, food and population — in unique ways.
For example, trading in human waste was big business, with farmers going to great lengths to secure contracts to collect and transport night soil from cities for use in their fields, at a time when in Europe such waste was being dumped in rivers, polluting the water supply and leading to outbreaks of cholera, Brown said.
He cited "oshinko" pickles as examples of food that can be preserved and eaten without the need for cooking, thereby saving fuel.
"We can probably save a lot of energy if we eat more foods that don't require cooking," he said.
by Yoichi Kosukegawa
source : Japan Times, Feb. 17, 2010
. WASHOKU
Pickles (tsukemono 漬物)oshinko おしんこ【御新香】
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Slow Food from Japan
click for more English Information
quote from July, 2008
The Ark of Taste in Japan
aji no hakobune 味の箱舟
The Ark of Taste is a project created by the Slow Food Association in 1996. It is a metaphorical vessel traveling around the world, helping small-scale products of high gastronomic value threatened by industrial agriculture, environmental degradation and standardization.
The Ark seeks out, catalogs and nominates flavors that are endangered and need protection, but are still alive and have real potential. With the help of monitoring carried out by Slow Food Convivia around the world, the Scientific Ark Commission evaluates cured meats, cheeses, cereals, vegetables and local breeds using specific selection criteria: gastronomic excellence, a connection with the local area, artisan production, a sustainable approach by producers, and products at risk of extinction.
Japan is a country where the Ark project has been welcomed with particular enthusiasm. The Japanese Ark was formed in 2005, when the commission selected the first nine products: the tankaku cattle breed, etari in brine (anchovies macerated and fermented in brine using traditional artisan methods), the roasted and smoked goby yakihaze from Nagatsura Bay, two local types of turnip (hanazukuri daikon and akkajidaikon), yukina (a leaf vegetable grown in the area of Yonezawa), Amarume Welsh onion, hachiretsu corn and Unzen kobu takana (an ecotype of takana, distinctive for the ‘knots’ on its leaves).
There are now 20 Ark products and over time the project has strengthened the links between Japanese Ark producers and the Slow Food network, which is actively involved in presenting and promoting them.
source : www.slowfood.com/
短角牛 Tankaku beef たんかく牛 Iwate
etari えたりの塩辛 from Nagasaki
えたり(かたくちいわし)
yakihaze 焼はぜ / 焼きハゼ from Nagatsura
yuukoo ゆうこう citrus fruit from Nagasaki
花作(はなづくり)大根」Hanazukuri Daikon
Kisoo akakabu 木曾赤かぶ red turnips from Kiso
Kosena daikon 小瀬菜大根 radish from Miyagi
あっかじだいこん akkajidaikon akkaji daikon
amarume 余目 (あまるめ) twisted leek from Miyagi
..... Sendai magari negi 仙台曲 twisted leek from Sendai
Noguchi sai 野口菜 leafy vegetables from Noguchi, Nikko
akanegi 赤ネギ red onions from Ibaragi
Yatabe negi 谷田部ねぎ onions from Yatabe, Fukui
yukina ゆきな / 雪菜 "snow leaves"
Maibara yukina
八列とうもろこし (はちれつ) hachiretsu corn
雲仙こぶ高菜 Unzen kobu takana
takana 高菜 takana leaves
Brassica juncea var. integlifolia
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Resistance in Japan
Article from October 2010
Modernity has wreaked havoc on the ancient identity of the Japanese people. This was already understood by the Japanese intellectuals who gathered in Kyoto in 1942 to draw up a strategy to stop the phenomenon of Westernization. They believed that the glorious Japanese traditions were at serious risk, and with them national identity (for more on this see Occidentalism by Ian Buruma and Avishai Margalit).
Slow Food can play a very important role in this country, and in fact it is surprising that the movement has not yet developed here as much as it could. In no other place is there such great harmony with the philosophy of those locals who believe in the survival of traditions and are fighting for recognition of their value, without giving in to the abusive power of the food industry.
Visiting the Unzen Takana Vegetable Presidium in the prefecture of Nagasaki, followed by a meeting of the local Slow Food convivium, was extremely encouraging and showed us just how aware people here are of the issue of food biodiversity.
The recently formed Slow Food Nagasaki Convivium has already firmly oriented itself towards promoting this specificity. It is not by chance that the first and only Japanese Presidium, for the Unzen Takana Vegetable, was established here.
More is here
source : Piero Sardo / www.slowfood.com
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quote from Japan Times, Feb. 2008
Slow-food movement creeps to Japan
By YOKO HANI
Enjoying good food is a fundamental pleasure. But the slow-food movement asks whether "good food" can mean more than simply the flavor and presentation of a meal.
"When we talk about quality food, we mean something that is good to taste but also good in terms of its background,' " said Giacomo Mojoli, former vice president of Slow Food International, an NPO founded in 1989 in Italy, and the current spokesman for Slow Food Italy. Mojoli was in Tokyo recently to attend a symposium titled "Food Culture in the Global Age" organized by another NPO, the Tokyo Foundation.
"Slow food has been interpreted as being about 'eco-gastronomy,' in which we appreciate not only food itself but also things 'outside the plate,' such as the method of farming, the producers and the food's history," Mojoli said.
MORE
source : Japan Times
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Slow Food Japan
Slow Food Japan was founded in June 2004, the sixth national branch of Slow Food to be established. The national headquarters are situated at the Tohoku Fukushi University in the city of Sendai. There are over 1,800 members and 40 convivia in Japan. Important Japanese producers now participate in international events such as Salone del Gusto, Slow Fish and Cheese.
The first national event was held in December 2005 in Tokyo to launch the Ark project in Japan and was followed by the Yokohama Fair in April 2006, which showcased presidia products from around the world.
Office: Slow Food Japan
Tohoku Fukushi University Station Campus 1F
1-19-1 Kunimi, Aoba-ku, Sendai
981-8523
スローフードジャパン (SlowFoodJapan)
http://www.slowfoodjapan.net/
スローフードジャパン事務局
〒981-8523 宮城県仙台市青葉区
国見1丁目19-1 東北福祉大学
Slow Food International
http://www.slowfoodjapan.net/sibu/
Slow Fod Nara
http://slowfoodnara.com/
Slow Food Okinawa
http://www.slow-food.jp/
Slow Food Suginami / Tokyo
http://www.slowfood-suginami.com/forum/foods/2010/05/538/
Slow Food Yamagata
http://www.slowfood-suginami.com/forum/foods/2010/05/538/
Bewegungen wie Slow Food und Eco-Food breiten sich langsam aus, das verstärkte Umweltbewußtsein beziet sich auch wieder auf Lebensmittel und Lebensmittelsicherheit, nachdem zahlreiche Skandale in der Lebensmittelbranche die Bürger aufgeschreckt haben.
Meeting in Nara in 2010
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quote
I am a Canadian who is living in the countryside of north-eastern Japan.
Nigel Fogden Shibata
Slow Food from Japan
http://slowfoodfromjapan.blogspot.com/
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Worldwide use
*****************************
Things found on the way
Slow food
More about : スローフード !
Slow-Food-Bewegung
"Ohne Gentechnik"
ohne gentechnische Zusätze
source : Slow Food Deutschland
Terra Madre 2008, ein Treffen von Köchen aus aller Welt
Münchener Messe "Food&Life"
Slow Food Deutschland e.V.
http://www.slowfood.de/projekte_und_aktionen/
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Agroforestry
especially in the Amazon, to grow various trees of different hight
. . . Reference
*****************************
HAIKU
slow life
slow food
slow haiku
葉っぱは自然に散る
人間は自然に生きる
......... そして死ぬ
Gabi Greve 2005
【do LOHAS】ロハスを
*****************************
Related words
***** . Cheap local food
B-kyuu gurume B級グルメ Second Class Gourmet
***** スローライフ ネットワーク岡山
Slow Life Network Okayama
***** . Takana 高菜 mustard greens .
***** WASHOKU : General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
4/04/2008
Donburi
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Bowl of rice with topping (donburi 丼)
***** Location: Japan
***** Season:
***** Category: Humanity
*****************************
Explanation
donburi 丼 ... a bowl of rice topped with some food.
The dish is usually served in a special pot with a lid.
"Things in a bowl", 丼物
The first DONBURI was invented in Edo.
A rich merchant used to order kabayaki 蒲焼 grilled eel and wanted to eat it hot. But while the servant was fetching the food, it had cooled down. So the merchant got the idea to place the grilled fish on hot rice during the carrying of the fish to his store . . . and this soon became the custom with other food that tasts best when served hot.
. unagi no kabayaki
skewered grilled eel with a soy and mirin sauce, .
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Donburi (kanji: 丼; hiragana: どんぶり, lit. "bowl", also frequently abbreviated as "don", thus less commonly spelled "domburi") is a Japanese "rice bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. Donburi meals are served in oversized rice bowls also called donburi. Donburi are sometimes called sweetened or savory stews on rice.
The simmering sauce varies according to season, ingredient, region, and taste. A typical sauce might consist of dashi flavored with shoyu and mirin. Proportions vary, but there is normally three to four times as much dashi as shoyu and mirin. For oyakodon, Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugar. For gyudon, Tsuji recommends water flavored with dark soy sauce and mirin.
Traditional Japanese donburi include the following:
Tamagodon (玉子丼): a scrambled egg mixed with sweet donburi sauce on rice.
Oyakodon (親子丼): simmered chicken, egg and onion on rice.
Katsudon (カツ丼): breaded deep-fried pork cutlets (tonkatsu), onion, and egg on rice.
Tenshindon (天津丼): a Chinese-Japanese specialty, consisting of a crabmeat omelet on rice,this is called 天津飯 tenshinhan, named for Tianjin, China.
Tekkadon (鉄火丼): thin-sliced raw tuna over rice. Spicy tekkadon is made with what can be a mix of spicy ingredients, a spicy orange sauce, or both (usually incorporates spring onions).
Negitorodon (ネギトロ丼): diced toro (fatty tuna) and negi (spring onions) on rice.
Tendon (天丼): tempura shrimp and vegetables on rice.
Gyūdon (牛丼): beef and onion on rice.
Unadon (鰻丼): unagi kabayaki (grilled eel) on rice.
Donburi can be made from almost any ingredients, including left-overs. Inexpensive Chinese restaurants in Japan often serve chūkadon (中華丼) or gomoku-chukadon (五目中華丼)—stir-fried assorted vegetables with some meat over rice in a big bowl. Not traditionally Japanese or Chinese, the hybrid dish indicates the popularity of donburi in Japan.
© More in the WIKIPEDIA !
donburi
http://www.japan-guide.com/e/e2342.html
gyuudon, gyudon
http://www.japan-guide.com/e/e2345.html
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
puchidon, puchi don プチドン/ プチ丼 small bowl of food
This is becoming popular with the female office workers for a small lunch. Or as a set with five small bowls of different tastes: puchidon setto プチ丼セット.
Three different small bowls, sanshoku puchidon 三色プチ丼.
. . . CLICK here for Photos !
*****************************
Worldwide use
Gemüse, Fleisch oder andere Komponenten auf Reis in einer Schale.
Oyakodon (mit Eiern und Hühnchen)
Katsudon (mit paniertem Schweinekotelett)
Gyudon (mit Rindfleisch)
Butadon oder Tondon (mit Schweinefleisch)
Yakitoridon (mit Yakitori)
Tamagodon (mit Eiern)
Tendon (mit Tempura)
Mabodon (mit Mapo-Tofu)
Magurodon (mit Thunfisch)
Ikuradon (mit Lachslaich)
Unadon (mit Aal)
© More in the DE.WIKIPEDIA !
*****************************
Things found on the way
donburi kanjo, donburi kanjoo, 丼勘定
to do business without keeping proper books. Calculating unsystematically.
*****************************
HAIKU
北の空海鮮丼を頼みけり
kita no sora kaisendon o tanomikeri
sky of the north -
I order a bowl of
seafood on rice
Someko 染子
Tr. Gabi Greve
*****************************
Related words
***** WASHOKU : General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Bowl of rice with topping (donburi 丼)
***** Location: Japan
***** Season:
***** Category: Humanity
*****************************
Explanation
donburi 丼 ... a bowl of rice topped with some food.
The dish is usually served in a special pot with a lid.
"Things in a bowl", 丼物
The first DONBURI was invented in Edo.
A rich merchant used to order kabayaki 蒲焼 grilled eel and wanted to eat it hot. But while the servant was fetching the food, it had cooled down. So the merchant got the idea to place the grilled fish on hot rice during the carrying of the fish to his store . . . and this soon became the custom with other food that tasts best when served hot.
. unagi no kabayaki
skewered grilled eel with a soy and mirin sauce, .
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Donburi (kanji: 丼; hiragana: どんぶり, lit. "bowl", also frequently abbreviated as "don", thus less commonly spelled "domburi") is a Japanese "rice bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. Donburi meals are served in oversized rice bowls also called donburi. Donburi are sometimes called sweetened or savory stews on rice.
The simmering sauce varies according to season, ingredient, region, and taste. A typical sauce might consist of dashi flavored with shoyu and mirin. Proportions vary, but there is normally three to four times as much dashi as shoyu and mirin. For oyakodon, Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugar. For gyudon, Tsuji recommends water flavored with dark soy sauce and mirin.
Traditional Japanese donburi include the following:
Tamagodon (玉子丼): a scrambled egg mixed with sweet donburi sauce on rice.
Oyakodon (親子丼): simmered chicken, egg and onion on rice.
Katsudon (カツ丼): breaded deep-fried pork cutlets (tonkatsu), onion, and egg on rice.
Tenshindon (天津丼): a Chinese-Japanese specialty, consisting of a crabmeat omelet on rice,this is called 天津飯 tenshinhan, named for Tianjin, China.
Tekkadon (鉄火丼): thin-sliced raw tuna over rice. Spicy tekkadon is made with what can be a mix of spicy ingredients, a spicy orange sauce, or both (usually incorporates spring onions).
Negitorodon (ネギトロ丼): diced toro (fatty tuna) and negi (spring onions) on rice.
Tendon (天丼): tempura shrimp and vegetables on rice.
Gyūdon (牛丼): beef and onion on rice.
Unadon (鰻丼): unagi kabayaki (grilled eel) on rice.
Donburi can be made from almost any ingredients, including left-overs. Inexpensive Chinese restaurants in Japan often serve chūkadon (中華丼) or gomoku-chukadon (五目中華丼)—stir-fried assorted vegetables with some meat over rice in a big bowl. Not traditionally Japanese or Chinese, the hybrid dish indicates the popularity of donburi in Japan.
© More in the WIKIPEDIA !
donburi
http://www.japan-guide.com/e/e2342.html
gyuudon, gyudon
http://www.japan-guide.com/e/e2345.html
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
puchidon, puchi don プチドン/ プチ丼 small bowl of food
This is becoming popular with the female office workers for a small lunch. Or as a set with five small bowls of different tastes: puchidon setto プチ丼セット.
Three different small bowls, sanshoku puchidon 三色プチ丼.
. . . CLICK here for Photos !
*****************************
Worldwide use
Gemüse, Fleisch oder andere Komponenten auf Reis in einer Schale.
Oyakodon (mit Eiern und Hühnchen)
Katsudon (mit paniertem Schweinekotelett)
Gyudon (mit Rindfleisch)
Butadon oder Tondon (mit Schweinefleisch)
Yakitoridon (mit Yakitori)
Tamagodon (mit Eiern)
Tendon (mit Tempura)
Mabodon (mit Mapo-Tofu)
Magurodon (mit Thunfisch)
Ikuradon (mit Lachslaich)
Unadon (mit Aal)
© More in the DE.WIKIPEDIA !
*****************************
Things found on the way
donburi kanjo, donburi kanjoo, 丼勘定
to do business without keeping proper books. Calculating unsystematically.
*****************************
HAIKU
北の空海鮮丼を頼みけり
kita no sora kaisendon o tanomikeri
sky of the north -
I order a bowl of
seafood on rice
Someko 染子
Tr. Gabi Greve
*****************************
Related words
***** WASHOKU : General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Daidokoro kitchen and hearth
[ . BACK to WORLDKIGO TOP . ]
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Kitchen (daidokoro) and hearth (kamado
***** Location: Japan
***** Season: Non-seasonal Topic
***** Category: Humanity
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
The main entry with kitchen vocabulary is now here:
. daidokoro 台所 the Japanese kitchen .
source : edo-tokyo-museum.or.jp
*****************************
Explanation
The Japanese kitchen has to deal with a lot of humidity in the summer months. So the stainless steel surfaces are very suitable.
Also, there is usually no cellar to store food in a cool place and the kitchen space is very small. The yukashita shuunoo 床下収納 【ゆかしたしゅうのう】 box in the kitchen floor is special.
. . . CLICK here for Photos !
Each family member has its own bowl of rice and chopsticks. Especiallt the meoto pairs for a couple are typically Japanese.
Even in a family kitchen there is space for many knives to cut the food.
The oroshigane for grating is another speciality of the Japanese kitchen tools.
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In a home kitchen, a lot of food of different nationalities is prepared for one meal, curry rice on one plate, Chinese-style salad on another and miso soup to got with it ...
This kind of internatinonal cooking has become common since the Meiji period.
The pride of a Japanese kitchen is the assortment of knives.
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In former times, the kamado hearth was important and a God of the Kitchen was revered.
kamadogami 竈神 God of the Hearth
. Kamagami 釜神 The Hearth Deity .
Water was also important, although the running water was often outside in the street or a well. The God of Water was revered there.
Running water and a box for the house to keep fresh fish.
Shinjo Village, Okayama pref.
See also my story about the
Samurai Home Kitchen in Katsuyama
Suijin, God of Water
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observance kigo for the New Year
hatsu kamado 初竈 (はつかまど)
first use of the hearth (fire)
hatsu kashigi 初炊ぎ (はつかしぎ)
first cooking (of rice)
. . . . . kashigizome 炊ぎ初(かしぎぞめ)
takizome 炊初(たきぞめ), takizome 焚初(たきぞめ)
wakameshi 若飯(わかめし)"young", first cooked rice
niwa kamado 庭竈 (にわかまど) cooking stove in the garden
On the third day of the new year, rich merchants would prepare a new stove outside and cook a special New Year's meal.
. Cooked Rice, Food and Kigo
.................................................................................
animal kigo for early spring
. iso kamado 磯竃 (いそかまど) stove on the beach
for the fishermen and women to keep warm and cook a fast meal or cup of tea.
.................................................................................
observance kigo for early autumn
. Bon Stove (bongama 盆竈) .
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animal kigo for all winter
. kamado neko 竈猫(かまどねこ)cat in the hearth
Cats would settle in the warm ashes for the night.
.................................................................................
observance kigo for mid-winter
. kamabarai 竈祓 (かまばらい) hearth purification .
kama matsuri 竈祭(かままつり) hearth festival
kamashime 竈注連(かましめ) sacred rope (shimenawa) for the hearth
Koojin barai 荒神祓(こうじんばらい)purification for the deity Kojin sama
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Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
Some haiku by Gabi Greve
memory loss
at the kitchen table -
who are you ?
2006 : Alzheimer
春雷や ガラスの響く台所
shunrai ya garasu no hibiku daidokoro
spring thunder -
the rattling window panes
in my old kitchen
Gabi Greve, Spring Thunder Haiku
snow snow snow -
the cats just sleep
in the kitchen
Haiku Kun and his mother, O-Tsu
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寒食や竃をめぐるあぶら虫
kanshoku ya kamado o meguru aburamushi
cool food -
cockroaches search
around the hearth
Tan Taigi 炭太祇
. kanshoku - eating cold food
observance kigo for mid-spring
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- - - - - Matsuo Basho - - - - -
叡慮にて賑ふ民の庭竃
叡慮にて賑わふ民の庭竈
eiryo nite nigiwau tami no niwakamado
by the Emperor's good graces
a cooking pit
for the New Year’s celebration
Tr. Kosei Meiken
Written in 1688 元禄元年, during the New Year, when Etsujin visited Basho in Edo. Etsujin stayed until two years later. Etsujin published a haikai collection called
niwakamado shuu 庭竈集 Niwakamado Collection, with poems prizing the emperors of olden times.
An allusion to a poem by Emperor Nintoku 仁徳天皇
高き屋にのぼりて見れば煙立つ民の竈賑わひにけり
takai yane ni noborite mireba kemuri tatsu
tami no kamado nigiwai ni keri
When I ascend a high place and look about me, lo ! the smoke is rising:
the cooking ranges of the people are busy.
source : Song of the Emperor NINTOKU
Basho used the last two lines as a honkadori of this waka poem.
. Ochi Etsujin 越智越人 .
..........................................................................
猫の妻竈の崩れより通ひけり
猫の妻竃の崩れより通ひけり
neko no tsuma hetsui no kuzure yori kayoi-keri
a cat’s trysts:
she crosses back and forth
over a crumbling stove
Tr. Barnhill
Die läufige Katze
schlüpft durch den Riss an der Feuerstelle
hinein und hinaus
Tr. Udo Wenzel
Written in 延宝5年, Basho age 34.
Allusion to a story in the "Tales of Ise" 伊勢物語, chapter 5.
. Ariwara no Narihira 在原業平 .
When he visits his lady love, he had to climb over an old crumbling wall.
わらわべのふみあけたる築泥<ついじ>のくづれより通ひけり。
A typical Danrin-style poem.
hetsui 竈(へ)つ火 "stove with fire", also the name for the Deity.
hettsui へっつい.
MORE - about cats by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .
..........................................................................
貧山の釜霜に鳴く声寒し
. hinzan no kama shimo ni naku koe samushi .
a kettle crying in the frost
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .
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Related words
irori 囲炉裏 いろり open sunken hearth
source : facdbook
With mount Fujisan as a jizaikagi 自在カギ counterweight
. nabe なべ 鍋 pot and pan .
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. Kamagami 釜神 The Hearth Deity .
Dokujin, dokoojin 土公神 - Kenroo chijin 堅牢地神 Kenro Earth Deity
お荒神様 Aragamisama
***** Hocho, wabocho . 和包丁. Knife, knives (hoochoo, waboochoo) Japanisches Messer
***** Meoto Tableware for Couples
***** Mizu, drinking water
***** WASHOKU : General Information
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Kitchen (daidokoro) and hearth (kamado
***** Location: Japan
***** Season: Non-seasonal Topic
***** Category: Humanity
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
The main entry with kitchen vocabulary is now here:
. daidokoro 台所 the Japanese kitchen .
source : edo-tokyo-museum.or.jp
*****************************
Explanation
The Japanese kitchen has to deal with a lot of humidity in the summer months. So the stainless steel surfaces are very suitable.
Also, there is usually no cellar to store food in a cool place and the kitchen space is very small. The yukashita shuunoo 床下収納 【ゆかしたしゅうのう】 box in the kitchen floor is special.
. . . CLICK here for Photos !
Each family member has its own bowl of rice and chopsticks. Especiallt the meoto pairs for a couple are typically Japanese.
Even in a family kitchen there is space for many knives to cut the food.
The oroshigane for grating is another speciality of the Japanese kitchen tools.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
In a home kitchen, a lot of food of different nationalities is prepared for one meal, curry rice on one plate, Chinese-style salad on another and miso soup to got with it ...
This kind of internatinonal cooking has become common since the Meiji period.
The pride of a Japanese kitchen is the assortment of knives.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
In former times, the kamado hearth was important and a God of the Kitchen was revered.
kamadogami 竈神 God of the Hearth
. Kamagami 釜神 The Hearth Deity .
Water was also important, although the running water was often outside in the street or a well. The God of Water was revered there.
Running water and a box for the house to keep fresh fish.
Shinjo Village, Okayama pref.
See also my story about the
Samurai Home Kitchen in Katsuyama
Suijin, God of Water
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
observance kigo for the New Year
hatsu kamado 初竈 (はつかまど)
first use of the hearth (fire)
hatsu kashigi 初炊ぎ (はつかしぎ)
first cooking (of rice)
. . . . . kashigizome 炊ぎ初(かしぎぞめ)
takizome 炊初(たきぞめ), takizome 焚初(たきぞめ)
wakameshi 若飯(わかめし)"young", first cooked rice
niwa kamado 庭竈 (にわかまど) cooking stove in the garden
On the third day of the new year, rich merchants would prepare a new stove outside and cook a special New Year's meal.
. Cooked Rice, Food and Kigo
.................................................................................
animal kigo for early spring
. iso kamado 磯竃 (いそかまど) stove on the beach
for the fishermen and women to keep warm and cook a fast meal or cup of tea.
.................................................................................
observance kigo for early autumn
. Bon Stove (bongama 盆竈) .
.................................................................................
animal kigo for all winter
. kamado neko 竈猫(かまどねこ)cat in the hearth
Cats would settle in the warm ashes for the night.
.................................................................................
observance kigo for mid-winter
. kamabarai 竈祓 (かまばらい) hearth purification .
kama matsuri 竈祭(かままつり) hearth festival
kamashime 竈注連(かましめ) sacred rope (shimenawa) for the hearth
Koojin barai 荒神祓(こうじんばらい)purification for the deity Kojin sama
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Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
Some haiku by Gabi Greve
memory loss
at the kitchen table -
who are you ?
2006 : Alzheimer
春雷や ガラスの響く台所
shunrai ya garasu no hibiku daidokoro
spring thunder -
the rattling window panes
in my old kitchen
Gabi Greve, Spring Thunder Haiku
snow snow snow -
the cats just sleep
in the kitchen
Haiku Kun and his mother, O-Tsu
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
寒食や竃をめぐるあぶら虫
kanshoku ya kamado o meguru aburamushi
cool food -
cockroaches search
around the hearth
Tan Taigi 炭太祇
. kanshoku - eating cold food
observance kigo for mid-spring
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
- - - - - Matsuo Basho - - - - -
叡慮にて賑ふ民の庭竃
叡慮にて賑わふ民の庭竈
eiryo nite nigiwau tami no niwakamado
by the Emperor's good graces
a cooking pit
for the New Year’s celebration
Tr. Kosei Meiken
Written in 1688 元禄元年, during the New Year, when Etsujin visited Basho in Edo. Etsujin stayed until two years later. Etsujin published a haikai collection called
niwakamado shuu 庭竈集 Niwakamado Collection, with poems prizing the emperors of olden times.
An allusion to a poem by Emperor Nintoku 仁徳天皇
高き屋にのぼりて見れば煙立つ民の竈賑わひにけり
takai yane ni noborite mireba kemuri tatsu
tami no kamado nigiwai ni keri
When I ascend a high place and look about me, lo ! the smoke is rising:
the cooking ranges of the people are busy.
source : Song of the Emperor NINTOKU
Basho used the last two lines as a honkadori of this waka poem.
. Ochi Etsujin 越智越人 .
..........................................................................
猫の妻竈の崩れより通ひけり
猫の妻竃の崩れより通ひけり
neko no tsuma hetsui no kuzure yori kayoi-keri
a cat’s trysts:
she crosses back and forth
over a crumbling stove
Tr. Barnhill
Die läufige Katze
schlüpft durch den Riss an der Feuerstelle
hinein und hinaus
Tr. Udo Wenzel
Written in 延宝5年, Basho age 34.
Allusion to a story in the "Tales of Ise" 伊勢物語, chapter 5.
. Ariwara no Narihira 在原業平 .
When he visits his lady love, he had to climb over an old crumbling wall.
わらわべのふみあけたる築泥<ついじ>のくづれより通ひけり。
A typical Danrin-style poem.
hetsui 竈(へ)つ火 "stove with fire", also the name for the Deity.
hettsui へっつい.
MORE - about cats by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .
..........................................................................
貧山の釜霜に鳴く声寒し
. hinzan no kama shimo ni naku koe samushi .
a kettle crying in the frost
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .
*****************************
Related words
irori 囲炉裏 いろり open sunken hearth
source : facdbook
With mount Fujisan as a jizaikagi 自在カギ counterweight
. nabe なべ 鍋 pot and pan .
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
. Kamagami 釜神 The Hearth Deity .
Dokujin, dokoojin 土公神 - Kenroo chijin 堅牢地神 Kenro Earth Deity
お荒神様 Aragamisama
***** Hocho, wabocho . 和包丁. Knife, knives (hoochoo, waboochoo) Japanisches Messer
***** Meoto Tableware for Couples
***** Mizu, drinking water
***** WASHOKU : General Information
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
4/03/2008
Chuuka Chinese
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Chinese food in Japan (chuuka ryoori)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Chuka ryori, chuuka ryoori
ちゅうかりょうり(中華料理)
shina ryoori シナ料理
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
noodles in a Chinese restaurant
http://www.worldramen.net/Varietion/chinesenoodles.html
Chin Kenmin 陳建民(ちんけんみん) brought his verison of mabo tofu to Yokohama. He was the son of poor farmers in China and made his fortune in Yokohama. He even prepared the banjan fermented hot pepper ingredient on his rooftop and sometimes neighbours complained about the strong smell ... Now his son, Chin Kenichi, carries on with the tradition.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Chinese Food in Japan and
about Yokohama's Chinatown
The former capital of Kyoto is Japan's most traditional city, the home of many famous temples and artisans. There are only a few Chinese restaurants for Kyoto's 200,000 classically Japanese residents. Nonetheless, Chinese food is the most popular foreign cuisine throughout Japan, closely followed by Korean barbecue, then Italian pasta. Mexican and Thai places are newly popular but, after that, finding foreign fare can be a scattershot proposition.
... Chinese dish in Japan is ebi chili (shrimp with chili sauce)
subuta (sweet and sour pork); ma po tofu (mabodofu, maboo doofu, bean curd with spicy sauce), and pan fried gyoza (pork and garlic-chive dumplings).
The Japanese gyoza is a direct take-off on the Chinese jiao-tze.
The earliest Chinese settlers in Yokohama can be traced back to 1861, just after the port city was opened to overseas trade.
source : Harley Spiller
memo
Japanese style Mabo Tofu : Wafu mabodofu
麻婆豆腐 maabo doofu
. . . CLICK here for Photos !
chuuka bentoo 中華弁当 lunchbox with Chinese food,
gojapan.about.com : Yokohama Chinatown
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
横浜 中華街 Yokohama Chuukagai, Chinatown
. . . CLICK here for Photos !
chukagai
Yokohama Chinatown (Japanese: 横浜中華街, yokohama chūkagai; Traditional Chinese: 橫濱中華街; Mandarin Pinyin: Héngbīn zhōnghuájiē; Cantonese Jyutping: Waang4 ban1 zung1 waa4 gaai1) is located in Yokohama, Japan. Just south of Tokyo. It has about 150 years of history. These days only a few Chinese people still live in Chinatown, but it has population of about 3,000 to 4,000. Most of the residents are from Guangzhou (Canton) but many come from other regions.
Yokohama Chinatown is the largest Chinatown not only in Japan but also in Asia (larger than Chinatowns in both Kobe and Nagasaki) and it is one of the largest in the world. There are over 200 restaurants alone (other shops are not included for this number).
History
In 1859, when the sea port opened in Yokohama, many Chinese immigrants arrived in Japan and formed settlements. Later, ferry services between Yokohama and Shanghai and Hong Kong were started. Many Chinese traders came to Japan and built a Chinese School, Chinese Community Center, and various other facilities in what represented the beginning of Chinatown. However, government regulations at the time meant that immigrants were not permitted to live outside of the designated foreign settlement area. In 1899, changing laws gave Chinese increased freedom of movement while reinforcing strict rules on the types of work Chinese people were allowed to carry out.
In 1923, the Kanto Area was devastated by the Great Kanto Earthquake. Around 100,000 people were killed and approximately 1.9 million people became homeless. Chinatown also suffered and with many immigrants choosing to return to China instead of rebuilding their livelihoods in Yokohama.
In 1937, full-scale war between China and Japan erupted, effectively stopping further growth of Chinatown.
After the war ended, Chinatown once again began to grow. In 1955, a goodwill big gate was built. That is when the Chinatown was officially recognized and called Yokohama Chukagai (Yokohama Chinatown).
In 1972, Japan established diplomatic relations with People's Republic of China, and severed relations with the Republic of China on Taiwan and interest amongst Japanese people grew leading to an explosion in the number of visitors to Chinatown with it becoming a major sightseeing spot in Yokohama.
© More in the WIKIPEDIA !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Kobe Chinatown (Nankin-machi 南京町)
. . . CLICK here for Photos !
There are over 100 restaurants, shops and a Chinese temple (関帝廟), that accentuate the international flavor of the city with authentic Chinese dining and a unique shopping experience.
Kobe's Chinatown developed as the residential area of Chinese merchants, who settled in Kobe after the city's port had been opened to foreign trade in 1868. At that time, Japan didn't have a peace treaty with China, and so it was not permited to live in this foreign settlement for Chinese people, so they lived in the neighborhood of the other foreign settlers. That was the beginning of Chinatown. Now there are over 10,000 Chinese people living in Kobe, there are a few residents in this Chinatown, because they didn't have many trouble with Japanese and many of them began to treat various business.
© More in the WIKIPEDIA !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
長崎 中華街 Nagasaki Chuukagai, Chinatown
長崎新地中華街
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tokyo Chukagai 東京中華街
Chinatown in Ikebukuro 東京池袋の中華街
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Chinese condiments
Toobanjan トウバンジャン Tobanjan. Spicy Miso Bean Sauce
. . . CLICK here for Photos !
chinesische scharfe rote Miso-Paste
Tenmenjan テンメンジャン Chinese sweet black miso
. . . CLICK here for Photos !
chinesische süße schwarze Miso-Paste
Toochi 豆鼓(トウチ/ トーチ) black beans paste.
Black bean sauce
. . . CLICK here for Photos !
chinesische würzige schwarze Bohnenpaste
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
wantan ワンタン wanton, wonton
dumplings put into soup
へろへろとワンタンすするクリスマス
herohero to wantan susuru kurisumasu
I slurp wantan dumplings
with the sound "hero hero" -
Christmas
. Akimoto Fujio 秋元不死男 (1901 - 1977)
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
gyooza ギョーザ / 餃子 Jiaozi
Jiăozi (Chinese transliteration), gyōza (Japanese transliteration), or pot sticker is a Chinese dumpling, widely popular in China and Japan as well as outside of East Asia, particularly in North America.
Jiaozi
typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton: jiaozi have a thicker, chewier skin and a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are sphere-shaped, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients.
Japanese gyoza
The most prominent differences of Japanese-style gyōza from Chinese style jiaozi are the rich garlic flavor, which is less noticeable in the Chinese version, and the fact that Japanese-style gyōza are very lightly flavored with salt, soy, and that the Gyoza wrappers are much thinner than the Chinese counterpart. They are usually served with soy-based tare sauce seasoned with rice vinegar and/or rāyu (raayu ラー油, known as làyóu (辣油) in China, red chili pepper-flavored sesame oil).
The most common recipe found in Japan is a mixture of minced pork, garlic, cabbage, and nira (Chinese chives), and sesame oil, which is then wrapped into thinly-rolled dough skins.
© More in the WIKIPEDIA !
misty valley-
the aroma of momos
from a distant dhaba
Arvinder Kaur, India
Momo dumplings
is a type of dumpling native to Tibet, Nepal, the bordering regions of Bhutan, and the Himalayan states of India (especially Sikkim). It is similar to the Mongolian buuz or the Chinese jiaozi.
© More in the WIKIPEDIA !
. WASHOKU
Utsunomiya and the Gyoza Statue 宇都宮餃子像
Tochigi prefecture
cheese gyoza チーズギョーザ gyoza with cheeze filling
Agedashi Cheese Gyoza
Goat Cheese Gyoza
ebi gyooza, ebigyooza 海老餃子 / エビ餃子 gyoza with shrimp filling
. . . CLICK here for Photos !
gyorokke ギョロッケ gyoza fried in a coat like a croquette
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Worldwide use
*****************************
Things found on the way
From my Darumapedia:
Maso Bosatsu 媽祖菩薩
venerated in Yokohama and Nagasaki
It is said that in Japan the famous Mito Daimyo 水戸光圀, Mito Komon at the beginning of the Edo period, was one of her worshippers.
Senrigan and Junpuji
Confucius, a Chinese Scholar Kooshi, Koshi 孔子
Encho Chinese Dragon Park, Tottori
Encho En Park 燕趙園 Chinese Park where you can sampel Chinese food.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
quote
Sichuanese Cuisine : Food & Culture
by TAN WEE CHENG, Singapore
Sichuan, being a “land of fish and rice”, is naturally home to a rich and varied cuisine. The Sichuanese cuisine is well known for its spiciness and use of a diverse range of native ingredients. The province’s geographical proximity to Southeast Asia meant an exposure to the hot and spicy cuisines of this region, for example, Thai, Burmese and Indian cuisines, and hence one sees in the Sichuanese food the liberal use of chilli, pepper and other tropical spices. The main reason for this is summarised in May Holdsworth’s Odyssey Illustrated Guide to Sichuan : “Local people attribute the development of their cuisine to the weather in Sichuan. They say that chilli- and pepper-flavoured food stimulates sweating, which cools them down in the hot summer, while in the damp cold winter, it produces the opposite effect of warmth and comfort.”
However, what caught visitors who thought they knew what’s Sichuanese cuisine unaware is that quality known as “ma” - the feeling of numbness in the mouth. The addition of Sichuan peppercorn, known as “huajiao”, in numerous dishes create a most sudden numbing sensation in one’s mouth.
The diner who’s unaware of this might for moments thought that one’s mouth have evaporated. Tasty and appealing Sichuanese cuisine might be, this quality is certainly not one easily appreciated by outsiders. And this is why Sichuanese restaurants outside the province usually dispense with ma.
Some of my favourites are listed here :
· Mapo doufu - “Pocked Face Grandmother Bean Curd”. This is bean curd cooked with minced pork and served in hot chilli and pepper.
· Huiguo rou - “Returned-to-the-pot Pork”. Thinly sliced pork boiled first and then stir-fried, with spring onion scattered at the end.
· Mala huoguo - “Ma and Hot Hotpot”. Meat and ingredients of every kind thrown into red hot soup. First eaten by poor boatmen of the Changjiang in Chongqing area and then spread westwards to the rest of Sichuan. Now a restaurant dish.
· Dan dan mian - yellow thin noodles served in soya sauce, spring onion, vinegar, hot oil and generous serving (what’s new!) of chilli and pepper. Real sensational !
· Liang Fen - Cold Noodles. These are white rice noodles served cold with a hot, spicy and ma sauce. Especially great in summer, as the local say.
source : TAN WEE CHENG, Singapore
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
. spring roll 春巻き harumaki .
wuipaa, waipaa, uipaa, weipa ウイパー / "味覇" / ウェイパアー / (うぇいぱぁー)
Ueipa. Waipa. Chinese soup stock, chicken and pork base bouillon. Chinese soup mix.
A mix of animal and plant protein extracts.
Famous in Japan since a few years ago.
Ueipa-Paste . Chinesischer Suppenextrakt. スープの素
原材料:
食塩、肉エキス(ポーク、チキン)、野菜エキス、動植物油脂、砂糖、乳糖、小麦粉、香辛料、調味料(アミノ酸等)
menma メンマ pickled chinese bamboo shoots
often put on ramen noodle soup
. . . CLICK here for Photos !
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chuuka poteeto 中華ポテート Chinse potatoes
a kind of preparation like daigakuimo 大学芋, but not with sweet potatoes, but real ones.
They are served as desert in Chinese restaurants.
抜絲紅薯 baasi hongshuu
hiyashi Chuuka 冷やし中華 cold Chinese noodles
served during the hot summer months
. . . CLICK here for Photos !
*****************************
HAIKU
Chinese food -
why did I travel
to Japan ?
my Chinese friend in Chinatown, Yokohama
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
春節の赤あざやかに中華街
shunsetsu no aka azayaka ni chuukagai
the bright red
of the spring festival -
Chinatown
Nagareboshi 流星
. Chinese Origin of Japanese Kigo .
*****************************
Related words
***** Medicine Day (kusuri no hi) ...
Medicine-related kigo. Chinese Medicine (kanpo, kampo).
***** Hiroshima Day also: Nagasaki Day, Japan
***** WASHOKU : General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Chinese food in Japan (chuuka ryoori)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Chuka ryori, chuuka ryoori
ちゅうかりょうり(中華料理)
shina ryoori シナ料理
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
noodles in a Chinese restaurant
http://www.worldramen.net/Varietion/chinesenoodles.html
Chin Kenmin 陳建民(ちんけんみん) brought his verison of mabo tofu to Yokohama. He was the son of poor farmers in China and made his fortune in Yokohama. He even prepared the banjan fermented hot pepper ingredient on his rooftop and sometimes neighbours complained about the strong smell ... Now his son, Chin Kenichi, carries on with the tradition.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Chinese Food in Japan and
about Yokohama's Chinatown
The former capital of Kyoto is Japan's most traditional city, the home of many famous temples and artisans. There are only a few Chinese restaurants for Kyoto's 200,000 classically Japanese residents. Nonetheless, Chinese food is the most popular foreign cuisine throughout Japan, closely followed by Korean barbecue, then Italian pasta. Mexican and Thai places are newly popular but, after that, finding foreign fare can be a scattershot proposition.
... Chinese dish in Japan is ebi chili (shrimp with chili sauce)
subuta (sweet and sour pork); ma po tofu (mabodofu, maboo doofu, bean curd with spicy sauce), and pan fried gyoza (pork and garlic-chive dumplings).
The Japanese gyoza is a direct take-off on the Chinese jiao-tze.
The earliest Chinese settlers in Yokohama can be traced back to 1861, just after the port city was opened to overseas trade.
source : Harley Spiller
memo
Japanese style Mabo Tofu : Wafu mabodofu
麻婆豆腐 maabo doofu
. . . CLICK here for Photos !
chuuka bentoo 中華弁当 lunchbox with Chinese food,
gojapan.about.com : Yokohama Chinatown
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
横浜 中華街 Yokohama Chuukagai, Chinatown
. . . CLICK here for Photos !
chukagai
Yokohama Chinatown (Japanese: 横浜中華街, yokohama chūkagai; Traditional Chinese: 橫濱中華街; Mandarin Pinyin: Héngbīn zhōnghuájiē; Cantonese Jyutping: Waang4 ban1 zung1 waa4 gaai1) is located in Yokohama, Japan. Just south of Tokyo. It has about 150 years of history. These days only a few Chinese people still live in Chinatown, but it has population of about 3,000 to 4,000. Most of the residents are from Guangzhou (Canton) but many come from other regions.
Yokohama Chinatown is the largest Chinatown not only in Japan but also in Asia (larger than Chinatowns in both Kobe and Nagasaki) and it is one of the largest in the world. There are over 200 restaurants alone (other shops are not included for this number).
History
In 1859, when the sea port opened in Yokohama, many Chinese immigrants arrived in Japan and formed settlements. Later, ferry services between Yokohama and Shanghai and Hong Kong were started. Many Chinese traders came to Japan and built a Chinese School, Chinese Community Center, and various other facilities in what represented the beginning of Chinatown. However, government regulations at the time meant that immigrants were not permitted to live outside of the designated foreign settlement area. In 1899, changing laws gave Chinese increased freedom of movement while reinforcing strict rules on the types of work Chinese people were allowed to carry out.
In 1923, the Kanto Area was devastated by the Great Kanto Earthquake. Around 100,000 people were killed and approximately 1.9 million people became homeless. Chinatown also suffered and with many immigrants choosing to return to China instead of rebuilding their livelihoods in Yokohama.
In 1937, full-scale war between China and Japan erupted, effectively stopping further growth of Chinatown.
After the war ended, Chinatown once again began to grow. In 1955, a goodwill big gate was built. That is when the Chinatown was officially recognized and called Yokohama Chukagai (Yokohama Chinatown).
In 1972, Japan established diplomatic relations with People's Republic of China, and severed relations with the Republic of China on Taiwan and interest amongst Japanese people grew leading to an explosion in the number of visitors to Chinatown with it becoming a major sightseeing spot in Yokohama.
© More in the WIKIPEDIA !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Kobe Chinatown (Nankin-machi 南京町)
. . . CLICK here for Photos !
There are over 100 restaurants, shops and a Chinese temple (関帝廟), that accentuate the international flavor of the city with authentic Chinese dining and a unique shopping experience.
Kobe's Chinatown developed as the residential area of Chinese merchants, who settled in Kobe after the city's port had been opened to foreign trade in 1868. At that time, Japan didn't have a peace treaty with China, and so it was not permited to live in this foreign settlement for Chinese people, so they lived in the neighborhood of the other foreign settlers. That was the beginning of Chinatown. Now there are over 10,000 Chinese people living in Kobe, there are a few residents in this Chinatown, because they didn't have many trouble with Japanese and many of them began to treat various business.
© More in the WIKIPEDIA !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
長崎 中華街 Nagasaki Chuukagai, Chinatown
長崎新地中華街
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tokyo Chukagai 東京中華街
Chinatown in Ikebukuro 東京池袋の中華街
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Chinese condiments
Toobanjan トウバンジャン Tobanjan. Spicy Miso Bean Sauce
. . . CLICK here for Photos !
chinesische scharfe rote Miso-Paste
Tenmenjan テンメンジャン Chinese sweet black miso
. . . CLICK here for Photos !
chinesische süße schwarze Miso-Paste
Toochi 豆鼓(トウチ/ トーチ) black beans paste.
Black bean sauce
. . . CLICK here for Photos !
chinesische würzige schwarze Bohnenpaste
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
wantan ワンタン wanton, wonton
dumplings put into soup
へろへろとワンタンすするクリスマス
herohero to wantan susuru kurisumasu
I slurp wantan dumplings
with the sound "hero hero" -
Christmas
. Akimoto Fujio 秋元不死男 (1901 - 1977)
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gyooza ギョーザ / 餃子 Jiaozi
Jiăozi (Chinese transliteration), gyōza (Japanese transliteration), or pot sticker is a Chinese dumpling, widely popular in China and Japan as well as outside of East Asia, particularly in North America.
Jiaozi
typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton: jiaozi have a thicker, chewier skin and a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are sphere-shaped, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients.
Japanese gyoza
The most prominent differences of Japanese-style gyōza from Chinese style jiaozi are the rich garlic flavor, which is less noticeable in the Chinese version, and the fact that Japanese-style gyōza are very lightly flavored with salt, soy, and that the Gyoza wrappers are much thinner than the Chinese counterpart. They are usually served with soy-based tare sauce seasoned with rice vinegar and/or rāyu (raayu ラー油, known as làyóu (辣油) in China, red chili pepper-flavored sesame oil).
The most common recipe found in Japan is a mixture of minced pork, garlic, cabbage, and nira (Chinese chives), and sesame oil, which is then wrapped into thinly-rolled dough skins.
© More in the WIKIPEDIA !
misty valley-
the aroma of momos
from a distant dhaba
Arvinder Kaur, India
Momo dumplings
is a type of dumpling native to Tibet, Nepal, the bordering regions of Bhutan, and the Himalayan states of India (especially Sikkim). It is similar to the Mongolian buuz or the Chinese jiaozi.
© More in the WIKIPEDIA !
. WASHOKU
Utsunomiya and the Gyoza Statue 宇都宮餃子像
Tochigi prefecture
cheese gyoza チーズギョーザ gyoza with cheeze filling
Agedashi Cheese Gyoza
Goat Cheese Gyoza
ebi gyooza, ebigyooza 海老餃子 / エビ餃子 gyoza with shrimp filling
. . . CLICK here for Photos !
gyorokke ギョロッケ gyoza fried in a coat like a croquette
*****************************
Worldwide use
*****************************
Things found on the way
From my Darumapedia:
Maso Bosatsu 媽祖菩薩
venerated in Yokohama and Nagasaki
It is said that in Japan the famous Mito Daimyo 水戸光圀, Mito Komon at the beginning of the Edo period, was one of her worshippers.
Senrigan and Junpuji
Confucius, a Chinese Scholar Kooshi, Koshi 孔子
Encho Chinese Dragon Park, Tottori
Encho En Park 燕趙園 Chinese Park where you can sampel Chinese food.
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quote
Sichuanese Cuisine : Food & Culture
by TAN WEE CHENG, Singapore
Sichuan, being a “land of fish and rice”, is naturally home to a rich and varied cuisine. The Sichuanese cuisine is well known for its spiciness and use of a diverse range of native ingredients. The province’s geographical proximity to Southeast Asia meant an exposure to the hot and spicy cuisines of this region, for example, Thai, Burmese and Indian cuisines, and hence one sees in the Sichuanese food the liberal use of chilli, pepper and other tropical spices. The main reason for this is summarised in May Holdsworth’s Odyssey Illustrated Guide to Sichuan : “Local people attribute the development of their cuisine to the weather in Sichuan. They say that chilli- and pepper-flavoured food stimulates sweating, which cools them down in the hot summer, while in the damp cold winter, it produces the opposite effect of warmth and comfort.”
However, what caught visitors who thought they knew what’s Sichuanese cuisine unaware is that quality known as “ma” - the feeling of numbness in the mouth. The addition of Sichuan peppercorn, known as “huajiao”, in numerous dishes create a most sudden numbing sensation in one’s mouth.
The diner who’s unaware of this might for moments thought that one’s mouth have evaporated. Tasty and appealing Sichuanese cuisine might be, this quality is certainly not one easily appreciated by outsiders. And this is why Sichuanese restaurants outside the province usually dispense with ma.
Some of my favourites are listed here :
· Mapo doufu - “Pocked Face Grandmother Bean Curd”. This is bean curd cooked with minced pork and served in hot chilli and pepper.
· Huiguo rou - “Returned-to-the-pot Pork”. Thinly sliced pork boiled first and then stir-fried, with spring onion scattered at the end.
· Mala huoguo - “Ma and Hot Hotpot”. Meat and ingredients of every kind thrown into red hot soup. First eaten by poor boatmen of the Changjiang in Chongqing area and then spread westwards to the rest of Sichuan. Now a restaurant dish.
· Dan dan mian - yellow thin noodles served in soya sauce, spring onion, vinegar, hot oil and generous serving (what’s new!) of chilli and pepper. Real sensational !
· Liang Fen - Cold Noodles. These are white rice noodles served cold with a hot, spicy and ma sauce. Especially great in summer, as the local say.
source : TAN WEE CHENG, Singapore
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. spring roll 春巻き harumaki .
wuipaa, waipaa, uipaa, weipa ウイパー / "味覇" / ウェイパアー / (うぇいぱぁー)
Ueipa. Waipa. Chinese soup stock, chicken and pork base bouillon. Chinese soup mix.
A mix of animal and plant protein extracts.
Famous in Japan since a few years ago.
Ueipa-Paste . Chinesischer Suppenextrakt. スープの素
原材料:
食塩、肉エキス(ポーク、チキン)、野菜エキス、動植物油脂、砂糖、乳糖、小麦粉、香辛料、調味料(アミノ酸等)
menma メンマ pickled chinese bamboo shoots
often put on ramen noodle soup
. . . CLICK here for Photos !
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chuuka poteeto 中華ポテート Chinse potatoes
a kind of preparation like daigakuimo 大学芋, but not with sweet potatoes, but real ones.
They are served as desert in Chinese restaurants.
抜絲紅薯 baasi hongshuu
hiyashi Chuuka 冷やし中華 cold Chinese noodles
served during the hot summer months
. . . CLICK here for Photos !
*****************************
HAIKU
Chinese food -
why did I travel
to Japan ?
my Chinese friend in Chinatown, Yokohama
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春節の赤あざやかに中華街
shunsetsu no aka azayaka ni chuukagai
the bright red
of the spring festival -
Chinatown
Nagareboshi 流星
. Chinese Origin of Japanese Kigo .
*****************************
Related words
***** Medicine Day (kusuri no hi) ...
Medicine-related kigo. Chinese Medicine (kanpo, kampo).
***** Hiroshima Day also: Nagasaki Day, Japan
***** WASHOKU : General Information
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Cherry Blossom Time
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Cherry Blossom Time and related kigo
***** Location: Japan
***** Season: Late Spring
***** Category: Humanity
*****************************Explanation
The cherry blossom time is very important in the Japanese yearly events.
It is a time to get drunk on the blossoms while sipping rice wine ...
Many kigo have been mentioned elsewhere, see LINK below.
Here are some kigo concerning the activities of us humans during this time.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
cherry blossom viewing party, hana no en
花の宴(はなのえん)(banquet)
"rice wine for the cherry blossoms" 花の酒(はなのさけ)
rice wine for cherry blossom viewing, hanamizake
花見酒(はなみざけ)
cherry blossom viewing, hanami 花見 (はなみ)..... o-hanami お花見(おはなみ)
guest for cherry blossom viewing, hanami kyaku
花見客(はなみきゃく)
..... hana no kyaku 花の客(はなのきゃく)
crowds viewng cherry blossoms, hanami shuu 花見衆(はなみしゅう)
..... hanabito 花人(はなびと)
hanami daru, barrel with rice wine for hanami
花見樽(はなみだる)
nana no yoi, evening with flower watching
花の宵(はなのよい)
hana no maku, curtain to partition one's area for flower viewing
花の幕(はなのまく)
hana shoogi, board or small table for hanami
花床机(はなしょうぎ)
hana no chaya, tea stall to watch flowers
花の茶屋(はなのちゃや)
hanamibune, boat to watch flowers 花見船(はなみぶね)
hana no odori, dancing below the blossoms花の踊(はなのおどり)
hanami oogi, fan used during hanami 花見扇(はなみおうぎ)
hanami tenugui, small towel used during hanami
花見手拭(はなみてぬぐい)
hanamigasa, straw hat used during hanami season
花見笠(はなみがさ)
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hanami bentoo 花見弁当 lunch box for blossom viewing
A good bento, made by mother or bought in a local store ... one of the necessities for blossom viewing !
. . . CLICK here for more Photos !
In the Edo period, a 重箱 Jubako box was used to carry all the things for Hanami.
The box contained four boxes of food, Sake cups and a Sake bottle, small serving plates and chopsticks. Some boxes were quite elaborate and artistic.
CLICK for more delicious samples !
The food boxes contained Kamaboko and vegetables, Sushi, Sashimi and a final one with sweets, like
. tsubakimochi 椿餅 (つばきもち) camellia rice cakes .
and
. sakuramochi, sakura mochi さくらもち / 桜餅
rice cakes for cherry blossom viewing
. . . CLICK here for Photos !
. . . CLICK here for Photos "sakura food"!
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
At Osaka Tenmangu, enjoying Plum Blossoms
ながむとて花にもいたし頚の骨
nagamu tote hana ni mo itashi kubi no hone
Having seen them long,
I hold the flowers dear, but ah,
The pain in my neck.
. Nishiyama Soin (Soo-In) 西山宗因 .
With more translations of this poem.
source : Tr. Nobuyuki Yuasa
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
桜よし花見弁当窓辺かな
sakura yoshi hanami bentoo madobe kana
beautiful cherry blossoms ...
we eat the lunchbox
by the windowside
It has been raining during the hanami in 2006, when this "beginner" wrote the haiku.
source : tenarai-haiku
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
- quote
Hanami History
The practice of hanami is many centuries old. The custom is said to have started during the Nara Period (710 - 784) when the Chinese Tang Dynasty influenced Japan in many ways; one of which was the custom of enjoying flowers. Though it was ume blossoms that people admired in the beginning, by the Heian Period, sakura came to attract more attention. From then on, in tanka and haiku, "flowers" meant "sakura."
Hanami was first used as a term analogous to cherry blossom viewing in the Heian era novel Tale of Genji. Whilst a wisteria viewing party was also described, from this point on the terms "hanami" and "flower party" were only used to describe cherry blossom viewing.
Sakura originally was used to divine that year's harvest as well as an announcer of the rice-planting season. People believed in gods' existence inside the trees and made offerings at the root of sakura trees. Afterwards, they partook of the offering with sake.
Emperor Saga of the Heian Period adopted this practice, and held flower-viewing parties with sake and feasts underneath the blossoming boughs of sakura trees in the Imperial Court in Kyoto. Poems would be written praising the delicate flowers, which were seen as a metaphor for life itself, luminous and beautiful yet fleeting and ephemeral. This was said to be the origin of hanami in Japan.
The custom was originally limited to the elite of the Imperial Court, but soon spread to samurai society and, by the Edo period, to the common people as well. Tokugawa Yoshimune planted areas of cherry blossom trees to encourage this. Under the sakura trees, people had lunch and drank sake in cheerful feasts.
The teasing proverb dumplings rather than flowers (花より団子, hana yori dango) hints at the real priorities for most cherry blossom viewers. (A punning variation, Boys Over Flowers (花より男子, Hana Yori Dango), is the title of a manga and anime series.)
- source : www.gojapango.com
Click for more photos !
hanami in Edo 江戸の花見
Shogun Yoshimune
Along the new river banks and open spaces to protect from fire he had many cherry trees planted and thus supported the old custom of
hanami 花見 cherry blossom viewing and merrymaking.
He wanted to give the townspeople a chance to enjoy life.
The most famous spots are 飛鳥山 Asukayama, 御殿山 Gotenyama, Koganei and Mukojima.
飛鳥山 - 広重 Asukayama, Hiroshige
. Shogun Tokugawa Yoshimune 徳川吉宗将軍 .
(1684 - 1751)
御殿山 The Gotenyama in Shinagawa
Utagawa Hiroshige
. - - - Welcome to Edo 江戸 ! .
*****************************
Related words
***** - many more - Cherry Blossom KIGO -
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
#hanami #gotenyama
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Cherry Blossom Time and related kigo
***** Location: Japan
***** Season: Late Spring
***** Category: Humanity
*****************************Explanation
The cherry blossom time is very important in the Japanese yearly events.
It is a time to get drunk on the blossoms while sipping rice wine ...
Many kigo have been mentioned elsewhere, see LINK below.
Here are some kigo concerning the activities of us humans during this time.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
cherry blossom viewing party, hana no en
花の宴(はなのえん)(banquet)
"rice wine for the cherry blossoms" 花の酒(はなのさけ)
rice wine for cherry blossom viewing, hanamizake
花見酒(はなみざけ)
cherry blossom viewing, hanami 花見 (はなみ)..... o-hanami お花見(おはなみ)
guest for cherry blossom viewing, hanami kyaku
花見客(はなみきゃく)
..... hana no kyaku 花の客(はなのきゃく)
crowds viewng cherry blossoms, hanami shuu 花見衆(はなみしゅう)
..... hanabito 花人(はなびと)
hanami daru, barrel with rice wine for hanami
花見樽(はなみだる)
nana no yoi, evening with flower watching
花の宵(はなのよい)
hana no maku, curtain to partition one's area for flower viewing
花の幕(はなのまく)
hana shoogi, board or small table for hanami
花床机(はなしょうぎ)
hana no chaya, tea stall to watch flowers
花の茶屋(はなのちゃや)
hanamibune, boat to watch flowers 花見船(はなみぶね)
hana no odori, dancing below the blossoms花の踊(はなのおどり)
hanami oogi, fan used during hanami 花見扇(はなみおうぎ)
hanami tenugui, small towel used during hanami
花見手拭(はなみてぬぐい)
hanamigasa, straw hat used during hanami season
花見笠(はなみがさ)
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
hanami bentoo 花見弁当 lunch box for blossom viewing
A good bento, made by mother or bought in a local store ... one of the necessities for blossom viewing !
. . . CLICK here for more Photos !
In the Edo period, a 重箱 Jubako box was used to carry all the things for Hanami.
The box contained four boxes of food, Sake cups and a Sake bottle, small serving plates and chopsticks. Some boxes were quite elaborate and artistic.
CLICK for more delicious samples !
The food boxes contained Kamaboko and vegetables, Sushi, Sashimi and a final one with sweets, like
. tsubakimochi 椿餅 (つばきもち) camellia rice cakes .
and
. sakuramochi, sakura mochi さくらもち / 桜餅
rice cakes for cherry blossom viewing
. . . CLICK here for Photos !
. . . CLICK here for Photos "sakura food"!
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
At Osaka Tenmangu, enjoying Plum Blossoms
ながむとて花にもいたし頚の骨
nagamu tote hana ni mo itashi kubi no hone
Having seen them long,
I hold the flowers dear, but ah,
The pain in my neck.
. Nishiyama Soin (Soo-In) 西山宗因 .
With more translations of this poem.
source : Tr. Nobuyuki Yuasa
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
桜よし花見弁当窓辺かな
sakura yoshi hanami bentoo madobe kana
beautiful cherry blossoms ...
we eat the lunchbox
by the windowside
It has been raining during the hanami in 2006, when this "beginner" wrote the haiku.
source : tenarai-haiku
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
- quote
Hanami History
The practice of hanami is many centuries old. The custom is said to have started during the Nara Period (710 - 784) when the Chinese Tang Dynasty influenced Japan in many ways; one of which was the custom of enjoying flowers. Though it was ume blossoms that people admired in the beginning, by the Heian Period, sakura came to attract more attention. From then on, in tanka and haiku, "flowers" meant "sakura."
Hanami was first used as a term analogous to cherry blossom viewing in the Heian era novel Tale of Genji. Whilst a wisteria viewing party was also described, from this point on the terms "hanami" and "flower party" were only used to describe cherry blossom viewing.
Sakura originally was used to divine that year's harvest as well as an announcer of the rice-planting season. People believed in gods' existence inside the trees and made offerings at the root of sakura trees. Afterwards, they partook of the offering with sake.
Emperor Saga of the Heian Period adopted this practice, and held flower-viewing parties with sake and feasts underneath the blossoming boughs of sakura trees in the Imperial Court in Kyoto. Poems would be written praising the delicate flowers, which were seen as a metaphor for life itself, luminous and beautiful yet fleeting and ephemeral. This was said to be the origin of hanami in Japan.
The custom was originally limited to the elite of the Imperial Court, but soon spread to samurai society and, by the Edo period, to the common people as well. Tokugawa Yoshimune planted areas of cherry blossom trees to encourage this. Under the sakura trees, people had lunch and drank sake in cheerful feasts.
The teasing proverb dumplings rather than flowers (花より団子, hana yori dango) hints at the real priorities for most cherry blossom viewers. (A punning variation, Boys Over Flowers (花より男子, Hana Yori Dango), is the title of a manga and anime series.)
- source : www.gojapango.com
Click for more photos !
hanami in Edo 江戸の花見
Shogun Yoshimune
Along the new river banks and open spaces to protect from fire he had many cherry trees planted and thus supported the old custom of
hanami 花見 cherry blossom viewing and merrymaking.
He wanted to give the townspeople a chance to enjoy life.
The most famous spots are 飛鳥山 Asukayama, 御殿山 Gotenyama, Koganei and Mukojima.
飛鳥山 - 広重 Asukayama, Hiroshige
. Shogun Tokugawa Yoshimune 徳川吉宗将軍 .
(1684 - 1751)
御殿山 The Gotenyama in Shinagawa
Utagawa Hiroshige
. - - - Welcome to Edo 江戸 ! .
*****************************
Related words
***** - many more - Cherry Blossom KIGO -
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
#hanami #gotenyama
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Labels:
kigo
Conbini
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Convenience Stores (conbini)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
conbini コンビニ / コンビニエンスストア convenience store
. . . CLICK here for Photos !
Ladenketten mit 24 Stunden Betrieb
Most offer a variety of food, many small portions for singels and opportunity to heat your food in the microwave.
They also offer a lot of other services.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
© More in the Japanese WIKIPEDIA !
Family Mart ファミリマート
Lawson ローソン
Seven Eleven セブンイレブン (sebun irebun)
7-Eleven is a worldwide chain of convenience stores.
Reference : Seven-Eleven Japan SEJ
source : tyounomauoka/so.sebundaruma
sebun Daruma セブンダルマ Seven Eleven Daruma support
There are many regional stores too.
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
*****************************
Related words
***** WASHOKU : General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Convenience Stores (conbini)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
conbini コンビニ / コンビニエンスストア convenience store
. . . CLICK here for Photos !
Ladenketten mit 24 Stunden Betrieb
Most offer a variety of food, many small portions for singels and opportunity to heat your food in the microwave.
They also offer a lot of other services.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
© More in the Japanese WIKIPEDIA !
Family Mart ファミリマート
Lawson ローソン
Seven Eleven セブンイレブン (sebun irebun)
7-Eleven is a worldwide chain of convenience stores.
Reference : Seven-Eleven Japan SEJ
source : tyounomauoka/so.sebundaruma
sebun Daruma セブンダルマ Seven Eleven Daruma support
There are many regional stores too.
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
*****************************
Related words
***** WASHOKU : General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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