Shopping in Japan

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Shopping for Food in Japan


Fresh food is expensive, be prepared!

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City Shopping

Usually done by people on foot, coming by train.

Shopping basements in supermarkets and below train stations in Tokyo


International Supermarkets

Kinokuniya 紀伊国屋

Kinokuniya's strength lies in its wide range of foreign, mostly western, products. For example, they carry their own muesli mix, cure their own ham and have a wide variety of cheeses. In the cookies department, they mostly bring European brands and have the Norwegian brown waffers that have become so popular because of their low calories. As for canned products, you can find Spanish olives, sardines, various vegetables and imported pop.
source : 　sunnypages.jp/travel_guide


National Azabu Supermarket

Meijiya

let me know more !


konbini コンビニ convenience stores
コンビニエンスストア
Selbstbedienungsladen


station kiosk on the platform ホームのキオスク
underground kiosk 地下鉄用キオスク
. . . CLICK here for Photos !



depachika , depa chika デパ地下 (でぱちか) food basement
shopping malls in the underground of a supermarket
departmentstore underground
depaato-chika shokuhin uriba...department store basement food-selling place
basement gourmet food hall
. . . CLICK here for Photos !


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Country Shopping

Usually done by people with a car.


bussan sentaa 物産センター local produce center
. . . CLICK here for Photos !
„Produkte-Zentrum"


michi no eki 道の駅 "Station by the roadside"
. . . CLICK here for Photos !
"Stationen am Wegrand“



mujin hanbaijo　無人販売所　unmanned vending stall
usually in the lonely country roads, where farmers sell their vegetables and pickles for a fixed price, you put your money in a tin box.
. . . CLICK here for Photos !


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Michi no Eki

Enjo Village





Kume







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Worldwide use


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Things found on the way


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HAIKU



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Related words

***** WASHOKU : General Information

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Sashimi LIST

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Raw Food (sashimi)

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

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Explanation

Most of the raw food known is raw fish, sashimi.

Raw fish, sashimi, sushi and ..

Most often used seafood is

えび Ebi: Shrimp
ふぐ Fugu: Puffer Fish
はまち Hamachi: Yellowtail
いか Ika: Squid
まぐろ Maguro: Tuna
さば Saba: Mackerel
鮭 Shake: Salmon
たこ Tako: Octopus
たたき or 叩き, "pounded food", mostly tuna
とろ Toro: Fatty Tuna / ootoro おおとろ premium tuna


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Ikizukuri, live sashimi いきづくり (生き作り／活き作り)
O-tsukuri おつくり, でお作り
ikezukuri 生け作り

. . . CLICK here for Photos !

In Japanese cuisine, ikizukuri (生き作り, “prepared alive”) is the preparation of sashimi from a living animal.

Ikizukuri usually begins with the customer selecting, from a tank in the restaurant, the animal (shrimp, octopus, lobster, assorted fish) they wish to eat. The chef, almost always a sashimi chef who has undergone years of training and apprenticeship, takes the animal out of the tank and filets and guts it, but without killing the animal, which is served on a plate, sliced, with the heart still beating.

Ikizukuri of fish consists of thin, sheet-like slices or finger-sized pieces sometimes garnished with lemon wedges, a decoration of ginger, or nori (seaweed). Squid and small octopuses are usually wrapped around a chopstick and eaten whole.

Ikizukuri is a controversial method of food preparation, both in Japan and in other countries. In Japan, inhumanity (不人情) and savage behavior (野蛮な行動) are regarded with intense disapproval and many people consider ikizukuri to display both traits.
©　More in the WIKIPEDIA !






雪をよぶ 片身の白き生き鰈
yuki o yobu katami no shiroki iki-garei

foreboding snow . . .
the white flesh of a
live flounder

Mitsuhashi Takajo 三橋鷹女


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Odori ebi, shrimp eaten alive in Japanese cuisine

Odori Ebi (踊り海老 / 躍り海老, odori ebi /lit. "dancing shrimp") is a delicacy of Japanese sashimi and sushi. It is translated as living or dancing prawns. The sushi contains baby shrimps (Pandalus borealis) still alive and able to still move its legs and antenna while being eaten. The meal is prepared quickly to keep the prawn still alive, usually dunked into sake in order to intoxicate the shrimp. The person eating the prawn would usually dip the live shrimp into a special dipping sauce and quickly chew on the animal to kill it. Some keep the mouthful and enjoy the movement of the animals.

A Japanese sashimi dish which is a shrimp still alive. It is very expensive to order because preparation must happen very quickly and skilfully to keep the shrimp live. A live shrimp is shelled, then the head removed, and the shrimp served to you while it is still twitching on the plate.

The head and shell are sometimes quickly deep-fried and served on the side.
Kuruma shrimp (kuruma ebi) are often used.
©　More in the WIKIPEDIA !


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awabi odoriyaki あわび踊り焼き
awabi shells are cut out, put back in the shell and go straight on the barbeque or brazier at your table. You watch them twisting, writhing, spinning around and moving in dispair ... until they are cooked ready to eat. Sometimes you can even hear their voices when they are just put on the fire.
They are served with a bit of soy sauce.
Japanese love this kind of preparation, often served at ryokan along the coast. Foreigners often look on in horror ...

awabi no odori-gui, eating dancing awabi abalone

sazae conches are also often grilled alive.

. awabi densetsu あわび　アワビ　鰒　鮑伝説　abalone legends .

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funamori ふなもり 船盛 "sashimi boat"
arrangement of raw fish on a ship plate
bite-sized cuts of fish and seafood on a boat model
sashimi served on a miniature boat
fresh sashimi on the wooden ship
filled boat platter. Funamori party boat
assorted slices of raw seafood
The plate is decorated with raw vegetables (tsuma) and fish is eaten dipped in soy sauce with wasabi.
often used are live lobster, live abalone, oyster, tuna, salmon, white fish, sea urchin and others.
It is usually prepared for festive situations and eaten with a group of friends.
. . . CLICK here for Photos !


served with raw fish
WASHOKU
Ken und Tsuma with raw fish


tataki 刺身（たたき）"finely chopped"
for meat, fish or vegetables
this is also a kind of sashimi.


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Other types of raw food and local regional sashimi
Japanese Reference


basashi 馬刺し raw horse meat
speciality of Nagano and Kumamoto
sakuraniku 桜肉 "cherry blossom meat"
Horse meat, baniku (ばにく/ 馬肉) basashi, sakuranabe



inoshishi no sashimi イノシシの刺身 wild boar raw meat
琉球イノシシの刺身speciality of Okinawa, Ryukyu
yanbaru やんばる産イノシシの刺身



kibinago sashimi きびなご 刺身 slender sprat
a kind of iwashi sardine, about 8 cm long.
As sashimi, it is served with vinegared miso paste (sumiso 酢味噌). The fish has a silvery shine and looks appetizing. It is served on a round plate looking like a chrysanthemum blossom as a treat for visitors.
from Kagoshima
. . . CLICK here for Photos !
kibinago is also eaten grilled with salt, in miso soup or as tenpura.
„Blaue Sprotte“. Spratelloides gracilis.



kiji no sashimi 雉子の刺身 raw meat of the pheasant
speciality of mountain areas and hunters
Once we attended a "wild boar party" at our local hunters'home. After eating a lot of raw and cooked wild boar meat from his catch of the morning, the hunter suddenly grabed his gun, took off to the forest and came back within 15 minutes, a dead pheasant in hand. He cut the animal open and offered the raw meat, still body-warm ...
Gabi Greve, Ohaga, Japan




konnyaku,sashimi konyaku 刺身こんにやく
raw konnyaku slices
from Gunma and Nara
http://www.rdpc.or.jp/kyoudoryouri100/ryouri/29.html



piijaa ヒージャー from wild goats
The meat is kept with the skin, slightly grilled over charcoals and eaten like sashimi.
from Okinawa
http://www.rdpc.or.jp/kyoudoryouri100/ryouri/47.html


Satsuma wakashamo no sashimi さつま若しゃもの刺身
from young shamo fighting cocks
Kumamoto


Sawachi Ryoori　皿鉢料理　/ さわち料理
from Tosa, Kochi in Shikoku



tori no sashimi 鳥の刺身 raw chicken meat
served at yakitoria chicken restaurants



wani no sashimi わにの刺身, 鮫 shark sashimi
speciality of Hiroshima
Shark 鮫 (さめ) same Haifisch



yuba sashimi 湯葉刺身 from the skin of soybean milk
. . . CLICK here for Photos !


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Worldwide use


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Things found on the way

buri and hamachi

Yellowtail is a fish with, as its name might suggest, yellow stripes along its tail section. In Japan the name for this fish changes depending upon its stage of growth. There are also some slight differences in naming by region, but the common names are: wakashi /tsubasu (from 20 cm), inada/hamachi (from 40 cm), warasa worn 60 cm) and buri (from 80 cm).

Yellowtail is a big fish and so is usually already sliced before hitting me store shelves. The most common ways that yellowtail is eaten in Japan are raw as sashimi, boiled in a sauce, as teriyaki or broiled with salt. The head section is called "kama'and makes for a popular grilled treat.

Yellowtail is loaded with taurine and unsaturated fatty acids such as EPA (eicosapentaenoic acid) and DH/ (docosahexaenoic acid). This fish is also rich in vitamins B1, B2 and D.

source : 　www.jetro.org


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This is not sashimi, but dried tuna maguro

tsunajaaki 天日干 ツナジャーキー tuna jerky
it seems more common outside of Japan
Ahi tuna jerky
Albacore tuna jerky
Hawaian flavor tuna jerky
CLICK here for PHOTOS !



WASHOKU
toro とろ　tuna meat for sashimi



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HAIKU

冷し酒馬刺のうまき旅の宿
hiyashizake basashi no umaki tabi no yado

cold rice wine ...
the delicate raw horse meat
of this local inn

Nijimura 虹村
Tr. Gabi Greve

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如月や酒進みたる馬刺し出て
kisaragi ya sake susumitaru basashi dete

january ...
more and more rice wine and
raw horse meat



身の紅き馬刺し肴に春語る
mi no akaki basashi mare ni haru kataru

such a red raw
horse meat is rather seldom ...
we talk of spring



熱燗に馬刺し頬張る寒の入り
atsukan ni basashi hobaru kan ni iri

a hot flask of rice wine
and a huge mouthful of raw horse meat ...
the cold season begins

source : 　www7.ocn.ne.jp
Tr. Gabi Greve


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Related words

***** FUGU Blowfish (fugu) . .. Puffer fish, Globefish, Swellfish


***** WASHOKU : General Information

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Sushi sushi info

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Sushi 寿司　すし　寿し　


ー source : 浮世絵ヒーローズ -

***** Location: Japan
***** Season: All summer
***** Category: Humanity

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Explanation

Sushi is one of the well-known dishes of Japan, with many worldwide variations as it conquers the world. In sequence with other words is is often pronounced ...zushi .

Sushi-rice is usually marinated with vinegar, salt and sugar.
sushi is counted in KAN カン /貫

one portion in Edo was 5 nigiri KAN und two gunkanmaki

. 江戸生まれの握りずし First Nigiri Sushi in Edo .

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November 1, Sushi Day



11月1日は 寿司の日

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. ayuzushi 鮎鮨（あゆずし）trout sushi 　
kigo for all summer



. kohadazushi 小鰭鮨（こはだずし） Kohada sushi 　
kigo for all autumn


another name for kohada is shinkoo コハダ　- しんこう
This was a favorite for Edomae Sushi.
It has to be prepared very quickly, because it spoils soon. The fish is cut, salted, washed, put in vinegar, washed again and next morning used for nigiri sushi.
. . . CLICK here for Photos !

dried kohada is sold in vacuum packs.
出世魚（こはだ）の天日干し

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source :　facebook

o-nigiri for summer


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Different types of sushi

Chirashizushi (ちらし寿司, lit. scattered sushi)
Edomae chirashizushi (Edo-style scattered sushi)
Funazushi (鮒寿司) narezushi with crucian carp

Futomaki (太巻き, lit. large or fat rolls)
... one sub-species are the emaki sushi rolls 絵巻すし, with beautiful patterns when cut.
They were prepared in mountain regions, where the nori were hard to get by and had to be used sparingly. The outside wrapper would often be a thin omelett.
. . . CLICK here for Photos !

Gomokuzushi (Kansai-style chirashi sushi)
Gunkan-maki (軍艦巻, lit. warship roll)
Hosomaki (細巻き, lit. thin rolls)
Kappamaki, (河童巻き)cucumber rolls

Kokerazushi (こけらずし) square pressed sushi
Kokerazushi こけら寿司 / 柿寿司 / こけら鮨 layered sushi from Okayama

Makizushi (巻き寿司, lit. rolled sushi)
Narezushi (熟れ寿司, lit. matured sushi) fermented style
Negitoromaki (ねぎとろ巻) with scallion and chopped tuna
Nigiri-zushi (握り寿司, lit. hand-formed sushi)
Oshizushi (押し寿司, lit. pressed sushi)
Oomurazushi , Omurazushi 大村寿司
Temarizushi てまりずし, lit. ball sushi
Tekkamaki (鉄火巻き) raw tuna rolls
Uramaki (裏巻き, lit. inside-out rolls)
Zako-sushi 雑魚鮨 sushi from small fish



The Omura-Zushi 大村寿司 (oomura zushi) is a small cube of vinager-rice with fish pieces, dry mushrooms, thin egg and vegetable strips. Initially, when eating at the honour table, the warriors cut these cubes with their swords.
source : 　Omura flavours : www.city.omura.nagasaki.jp

. . . CLICK here for Photos !


Tosa no Inakazushi 　土佐の田舎寿司
sushi from the countryside of Tosa, Shikoku
. . . CLICK here for Photos !
Sushi aus ländlichen Gebieten von Tosa, Shikoku

One includes a Ryoma Sushi. But there are others, for example in Kyoto, where he lived with O-Ryo


Ryooma Sushi, Ryoma Sushi 竜馬寿司
in memory of Sakamoto Ryoma
Made in Fushimi, Kyoto
CLICK here for PHOTOS !


Izushi 飯寿司, Summer Food (iizushi　いいずし）。
made from hatahata ハタハタ and other fish fermented with cooked rice.



When Natsume Soseki came to visit Masaoka Shiki in Matsuyma in 1892, Takahama Kyoshi was also there, and Shiki's mother Yae prepared this famous local dish for them:
. Matsuyama Sushi 松山鮓 and Haiku 　


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saiku sushi 細工寿司 decoration sushi
Click here for PHOTOS


Some ways to decorate sushi on a tray

nagashimori, nagashi-mori 流し盛り one beside the other, in a "flowing" arrangement
. . . CLICK here for Photos !

ichimonji 一文字 "in one line, like the character for 一 ONE"
itamori, ita mori 板盛りon a wooden plate
kasanemori, kasane-mori 重ね盛り same types on top of each other, heaped up
jiromori, jiro-mori 城盛り　"stacked like a castle tower"
tawaramori, tawara-mori 俵盛り "stacked like tawara rice bales" for round cut sushi rolls
kakemori, kake-mori かけもり popped up against each other


hooshamori, hoosha-mori 放射盛り like a star, from a center to the outsice, like a mandala or pinwheel (hoshamori,hosha-mori)
Strahlenförmige Anordnung
WASHOKU : Mandala Food Arrangements



mizuhikimori, mizuhiki-mori 水引盛り one side red, the other white
like a mizuhiki
sansuimori, sansui-mori 山水盛り "Like a chinese landscape painting with mountains and water"
sansui nagashimori 山水流し盛り
. . . CLICK here for Photos !
. Mizuhiki 水引 ceremonial paper strings .



chanchiki ちゃんちき/ チャンチキ
"looks like the batchi hammer for musical intsruments"
two pieces like hammers


Sukeroku sushi 助六寿司 Sukeroku Sushi
Sukeroku is the name of a hero of the Edo period and famous Kabuki play. His beloved was the courtesan "Agemaki", so this sushi contains a some agesushi (inari sushi) and some makisushi.
. . . CLICK here for Photos !

. Specialities of Edo / Tokyo 　


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source :www.mizkan.co.jp

Eating Edomae sushi
Utagawa Toyokuni歌川豊国


- quote -
Edomae Sushi (Edomaezushi)　江戸前寿司
The sushi commonly known around the world today is a combination of fresh raw fish, and cooked rice which is seasoned with vinegar. However, this is only a single variation within many other types of sushi that exist in Japan. This particular type of sushi is a rather modern Japanese cuisine initially created by the Edo (old name for Tokyo) fast food businesses during the 1820’s. The Edomae sushi, or Edomeaezushi directly translates to "Edo front", and literally translates to Edo style.

The Edo style sushi was a product of the booming Edo culture when more and more commoners were allowed to hold businesses of their own. Other famous fast foods dating back to the Edo period (1603- 1868) are edomae tempura, edomae soba, and edomae unagi. The Edo people were known for their busy lifestyle and lack of patience so therefore many fast food businesses became successful. Edo style cuisine are known to be saltier and sweeter compared to other cuisines in Japan.

As with other types of sushi, the Edo style sushi had a lot of unique characteristics that were eventually replaced by newer ideas and methods over the next two centuries. As refrigeration technology improved, the Edo style sushi no longer became a local specialty for a city close to fishing harbors (such as Edo), and expanded to other regions of Japan, and eventually overseas. Initially, all the neta or the main ingredients were local to the Tokyo bay, such as tuna, bonito, halibut, sea eel, and shellfish; hence the name Edomae was given to this style of sushi. Although sashimi, or raw fish was consumed in Japan for centuries, it was the first time it was combined into one entity with Japan's major staple, rice. In the early days, there faced many obstacles in how to sell Edo style sushi on the streets, since raw fish spoils quickly, and it was only consumed immediately after the fish was caught.

Since the sushi were prepared and sold on the streets by stands when there were no refrigerators at the time(and ice was expensive), sushi was required to have a long shelve life as possible(one afternoon at the most). Many of the early main ingredients were simmered in broth (sea eel, shrimp, and shellfish) with the exception of tuna, bonito, and halibut. It was vital to keep the raw texture of these fish, so they were immersed in soy sauce (zuke method) for a few hours so they can retain the raw texture while the sodium prevented the rapid spoiling. Other fish such as gizzard shad, and mackerel were cured with salt and vinegar since they had strong flavors that can withstand them. The vinegar in the sushi rice also prevented rice spoilage, but it enhanced the taste of the main ingredient as well. Though it was common, not all sashimi were consumed with wasabi. For example, in Edo, hot mustard was commonly used to eat fresh bonito sashimi, gizzard shad matched with shoga, or grated ginger, and halibut was frequently consumed with only salt or lighter variations of soy sauce and citrus. Nevertheless, wasabi was strictly used for Edo style sushi preparation because it has antibacterial properties.

The Edo style sushi continues to evolve today as older tradtions are being broken. The Edo style sushi always concentrated on focusing on the flavors of one ingredient for many years. This has changed after the fusion style sushi became popular in the United States, and eventually to the rest of the world. Many ingredients are mixed and blended to create new flavors in fusion style sushi. In Japan, a new wave of sushi called the sosaku sushi, or "creative sushi" is becomming popular. Creative sushi still tries to focus on one ingredient, but sometimes uses a second ingredient (which is usually foreign to Japanese cuisine such as caviar or foes gras) in small amounts to empahsize the main ingredient. The Edomae sushi was once thought to be a completed cuisene, however it has been proved to be borderless.
- source : - sushiencyclopedia.com/sushi



CLICK for more ukiyo-e prints!

. Food vendors in Edo - Introduction .

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samegawa 鮫皮 shark's skin
is used to grate the wasabi green horseradish.
. . . CLICK here for Photos !


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Akazu in Edo

akazu 赤酢 red vinegar
used to mix into the shari suchi rice to make it pink.
It is made from expecially aged rice wine and is very strong. It was most popular in the Edo period and is used to our day for Edomaezushi in Tokyo.
also called
kasuzu 粕酢 ( かすず) sake lee vinegar
It was used for nigirizushi in Edo, when the fish pieces were placed on a leaf and then rice flavored with akazu rolled and pressed into it, in th yatai movable food stalls of Edo.



Akazu Today

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tsukeba つけば wooden plank to put the sushi on, in front of the guests.


mazemori 混ぜ盛り mixed and piled up side dishes, like grated radish
sugimori 杉盛り　 ginger piled up like a cedar tree

SHUN, the best season, has three parts, shun, hashiri and owari.


ootoro オオトロ comes in various parts
jabara no ootoro 蛇腹の大トロ
. . . CLICK here for Photos !

kanoko 鹿の子 "young one of a dear"
鹿子柄 "pattern like a bambi"
. . . CLICK here for Photos !


Edomae-zushi 江戸前　寿司 comes in five colors, maybe the five colors of Fudo Myo-O
goshiki sushi 五色寿司
red (maguro), white (white fish), blue (silvery fish), yellow (egg rolls), black (with nori wrapped around).
More see TOKYO.

Daruma Museum
Goshiki, 五色だるま the Five Colors

Daruma Museum
Fudo Myo-O with red eyes 目赤不動


Daruma Museum
Mizuhiki .. red and white decoration knots and cords



funamori 船盛り "sashimi on a boat", see sashimi
. . . CLICK here for Photos !


wasabi horseradish is called namida なみだ　in the sushi shops, meaning "tears".

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source :　www.123inspiration.com

more - - -Sushi Roll Art by Takayo Kiyota




Edvard Munch as inspiration !

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kaiten sushi, kaitenzushi 回転寿司 conveyer belt sushi
CLICK here for PHOTOS !
Sushi am Fliessband
Very popular with children. Most have regulated cheap prices for each dish with the same color or pattern.


The latest is a fast lain "Shinkansen Sushi 新幹線", and even one like a monorail, where a spaceship floats in mid-air with the food on it.


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I have written about the famous sushi 寿司　elsewhere, below are some links of this WASHOKU SAIJIKI.

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Raw Fish : Sushi, sashimi, sushi and .. rice balls (onigiri)


Sushi bar, sushi restaurant


Fukusa sushi, fukusazushi ふくさずし:
"silk-square sushi"


Inari Sushi (inarizushi いなり寿司)


Takenoko sumoshi 竹の子すもし（寿司） sushi-type with bamboo sprouts and yuba wrapper.
Temple Daigoji, Kyoto


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Worldwide use

Germany

Leifheit Perfect Roll Sushi
A little contraption for one bite of sushi, to be enjoyed at parties with your friends.
. . . CLICK here for Photos !


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Things found on the way


Sushi Guide via iphone


source : www.litomus.com
Learn all about traditional Japanese Sushi Menus.

On the top menu, 22 sushi are shown. Tap on a picture to get a better view.
Tap twice to get more info about the fish used.
It comes in Japanese or English.
Compatible with Apple computers.

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maguro nodo　マグロのど throat of maguro
a bit different than kama
can be simmered or boiled or as sashimi or on a sushi (very seldom)
. . . CLICK here for Photos !



WASHOKU
maguro sushi まぐろ 寿司 sushi with tuna meat


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「第1回世界すし博覧会in静岡」
First Global Sushi Exhibition
"Sushi Expo" in Shizuoka


和食からワールドフィードへ Washoku Top Event
江戸生まれの握りずし ... Nigiri Sushi born in Edo
食文化受け継ぐ郷土ずし ... Regional Sushi
旨みの引き立て役「ワサビ」に注目 ... Wasabi
地産地消の原点を今に伝える ... Shizuoka Chirashi
すしのテーマパーク「回転ずし」 ... Kaiten Sushi Conveyerbelt
やっぱり大好き！すしネタの王様マグロ ... Maguro is best
http://sushihaku.com/sushiinfo.html


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Daruma Sushi だるま　寿司



photo is from Orion’s photostream.
This Daruma Sushi seems to be in Helsinki.
source : http://7junipers.com/log/daruma-sushi/



There are quite a few shops in Japan called



Daruma Sushi だるま寿司
. . . CLICK here for Photos !




あさひだるま【すし】 Asahi Daruma Sushi





廻転鮨処 すしだるま Kaiten Sushi Daruma


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Hana O-sushi 花お寿司
source : www.edita.jp/kyaraben/archive/category10-200.html

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Daruma as a Sushi Chef



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HAIKU and SENRYU

次々に手から出てくるにぎり鮨　　
tsugitsugi ni te kara dete kuru nigirizushi

one after the other
they emerge from his hands
kneaded sushi

Kuroda Bankai 黒田逸海

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屋台鮨落語のようなお茶を飲み　　
yataizushi rakugo no yoo na ocha on nomi

sushi from the street stall -
I drink tea
almost like in a rakugo story
　　　　　
Hongo Waraitei 本郷和来亭

Rakugo, comic storytelling performances


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にぎり鮨いやな東京弁を聞く　　　
nigirizushi iya na Tookyooben o kiku

hand-kneaded sushi -
I have to listen to the unpleasant
dialect of Tokyo
　　　　　　
Ogawa Hakurai 小川百雷


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sushicake -
a "sweet" Christmas
far from home

Gabi Greve, 2010

Click on the image to see more sushi cake decorations.

Click for Japanese samples : 寿司ケーキ

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mama says
don't play with your food ~
sushi toys

Shared by Elaine Andre
Joys of Japan


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Volcano Roll

sushi flambee -
my surprize at the news
of a friend

Gabi Greve


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Related words

***** WASHOKU : General Information
sushi arten

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- #sushi #zushi -
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Shiru ... Soups Suppen

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Soups of Japan ... shiru 汁

There are many different types, from a small delicate bowl to a huge noodle soup meal.
Slurping whilst eating is part of the etikette.


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Shirumori Jinja 汁守神社（しるもりじんじゃ）
Shrine Shirumori, the protector of soups
川崎市麻生区(神奈川県) Kawasaki Town, Kanagawa prefecture



On the first shrine visit during the three days of the New Year, the people born in zodiac sign of that year get a hot pork soup.
They pray for a good harvest and good luck in the New Year.
Then there is a lion dance for the Gods (and the visitors) to enjoy.

There is also a drum group performance.
Kurokawa Hayashi ren 「黒川囃連（はやしれん）」
. . . CLICK here for Photos !

The deity here is Ukemochi no Mikoto
保食命（うけもちのみこと）。
UKE is an old reading for UKE, meaning food. He is the tutelary deity of food.
Legend knows this :
Ukemochi was killed by Tsukiyomi no kami (venered deity at Mount Gassan (moon mountain)), because he did not keep the vegetable grains in clean condition. This lead to a fight betewen Tsukiyomi (moon) and Amaterasu (venered as Sun deity in Ise).
大己貴命、素戔鳴尊 are also enshrined here.

Even her dead body produced food:
millet, rice, and beans sprang forth. Her eyebrows even became silkworms.
. Uke Mochi and the Silk connection.



The main hall has been re-erected in 1782. The compound is large, more than 6000 square meters, and full of lush old trees.

quote
Ukemochi no Kami
A deity appearing in an "alternate writing" quoted within Nihongi. The name uke is synonymous with uka, meaning "food," with the result that ukemochi no kami means a tutelary of foodstuffs, although some theories suggest that the kami is identical to Ōgetsuhime. According to Nihongi, Amaterasu commanded Tsukuyomi to go to Ukemochi, whereupon Ukemochi produced various foods from her mouth, including "things broad of fin" and "things narrow of fin," "things rough of hair" and "things soft of hair," and these she presented on one-hundred serving tables as a feast to Tsukuyomi.

Tsukuyomi, however, was enraged at being served foods that were "polluted" (since they had issued from Ukemochi's mouth), and drew his sword and killed Ukemochi. Hearing of this, Amaterasu sent Amenokumanoushi to investigate; it was found that cattle and horses were produced from the head of Ukemochi's dead body, rice was produced from her belly, and wheat and beans were produced from her genitals. Amenokumanoushi took these items to Amaterasu, who was pleased, saying that the foods would serve to feed human beings. Amaterasu planted the various grains and seeds in fields and paddies, a story said to represent one type of food-origin myth.

source : Nakayama Kaoru, Kokugakuin 2005



The Deity Ukemochi no Mikoto 保食命 is also venered at many other shrines in Japan.
. . . CLICK here for Photos !


There is also a shrine called

Meshimori jinja 飯守神社 Protector shrine of cooked rice
in the Musashino Plain.
. . . CLICK here for Photos !


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atsumono あつもの(羹) hot soup, served after a main meal to accompany drinking



Chankonabe　ちゃんこ鍋 hodgepodge for Sumo wrestlers, made from chicken stock, not dashi.
Sumo, a KIGO for Haiku
SUMO : More in the WIKIPEDIA !
. . . CLICK here for Photos !
Sumoringen



Dashi, soup broth, made with little dried sardines (niboshi) or konbu kelp seaweed. Shavings of dried bonito (katsuobushi) are also used.
Soup stock (dashi, だし、 出し)



Fukahire suupu ふかひれ (鱶鰭) sharks finn soup, Chinese type



. fukuro no atsumono 梟の羹 (ふくろうのあつもの)
"hot soup with owl meat"
kigo for mid-summer



Gojiru 呉汁 with soy beans from Hokkaido
soy beans are soaked in water over night, then mashed in a mortar or electric blender and the cream is added to miso soup, turned to low heat. When the soup comes back to a boil, stop heating and serve, with some greens on top.



Insutanto インスタント　 ready-made soups
in a container, just to poor water on it.


kakitamajiru かきたまじる / かき玉汁　clear soup with an egg
. . . CLICK here for Photos !


Kappu raamen　カップラーメン　 cup noodle soup

Karee suupu, suupu karee カレースープ curry soup and soup curry
karee カレー curry and many curry dishes


Kenchinjiru けんちんじる(巻繊汁) vegetable soup
first prepared at temple Kenchoji in Kamakura, Kanagawa
also speciality of Yamanashi
kigo for winter
English recipe



Komaijiru 氷下魚汁（こまいじる）soup with saffron cod
kigo for all winter



Mozukujiru もずくwith mozuku seaweeds
Nemacystis decipiens; 〔もずく料理〕mozuku;
an alga-like seaweed often served in a vinegary sauce


Misojiru, 味噌汁　みそじる　miso soup
, often served with tofu and other GU, ingredients.
see miso


nabe 鍋　なべ hodgepodge, a kind of thick soup
It comes in various flavors of all regions, special food of the winter season.
tomato nabe　トマト鍋
Eintopf


Potaaju ポタージュ potage, vegetable soups, Western style


Ramen, raamen　ラーメン　Chinese noodle soup


Sakekasujiru 酒粕 with sake lees
well liked in winter to keep the body warm.



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Shijimijiru 蜆汁, しじみ汁 miso with corbicula clams
brackishwater clam, short-necked clam, Yamato-Shijimi (Corbicula japonica)
corbicula miso soup
It is said to be good for your liver and helps with a hangover.
In the towns of the Edo period, young kids would catch these small clams in the nearby lakes and sell them in the morning for the miso soup. The call of "shijimiiii, shishimiiii" was heared everywhere in Edo.

It is one of the "tasts of mother" that are always remembered.
Now also awailable as "cup soup" or in deep-frozen preparations.

shijimi wakame soup しじもわかめスープ

Suppe mit Körbchenmuscheln


corbicula from Seta (Seta shijimi 瀬田蜆)


shijimi soup, kigo for all spring


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Shiru, ... jiru, general word for many soups


soba そば Chinese noodle soup
soba 蕎麦 buckwheat noodles


Soppu chanko ... そっぷ ちゃんこなべ (ちゃんこ鍋)
Sumo wrestlers soup stew with chicken pieces to give them stamina. soppu means "sumo", but here also "chicken".


Soy milk chowder


Suimono, osuimono clear soup served in small bowls
Prepared with dashi.
Reference ONLINE



suiton すいとん / 水団 dumpling soup
Since the Muromachi period.
speciality of various prefectures
Washoku : suiton


Sumashijiru, clear soup, consomme, broth
osumashi お澄まし clear broth
sumasu　澄ます　means the clearing of water, as an autumn kigo.
Water clears, clear water (mizu sumu 水澄む) .
It can also refer to the highbrow attitude of people.
Prepared with dashi of konbu and shiitake mushrooms. Ingredients added to the soup should be cut up and warmed in a separate stock.
Reference ONLINE


Taipiien 太平燕（たいぴーえん）harusame noodle soup
speciality of Kumamoto
. . . CLICK here for Photos !


TEN GU jiru, 十具汁 TENGU soup Sakaide, Shikoku


Ton-jiru, 豚汁　pork soup, tonkotsu jiru


Udon　うどん　饂飩　ウドン　Udon noodle soup

Ushiojiru うしおじる(潮汁) sea shell soup, clear fish soup
clear clam soup, fish soup, ...
slightly salted broth with freshly boiled fish from the seaside, including tai, hamaguri, tai and suzuki.
klare, salzige Suppe aus Fischen und Muscheln
. . . CLICK here for Photos !
hamaguri clams are the symbol for a happy marriage, so this soup is often served on March 3, the Doll Festival for girls.
Made with or without dashi, sometimes adding a pinch of seasalt to increase the sea flavor.




Zoni, zooni 雑煮 soup for the New Year

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ukimi うきみ、浮き実 "things floating on a Western soup"
To give an accent in taste and for looking pretty.
Mostly crouton　（クルトン）, french:julienne　（ジュリエンヌ）, paseri　パセリ parsely　or guriin piisu グリーンピースgreen peas
. . . CLICK here for Photos !

In a Japanese soup, it is called wanzuma　椀づま / 椀妻.


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Guide to traditional Japanese soups

by Ken Tanaka
Like most the rest of East Asia, the Japanese enjoy hot soups with their meals. Soup is taken in a small decorative bowl known as an owan, placed on the right hand side of the consumer opposite the rice bowl.


by B. Iris Tanner
Japanese soups range from simple, clear broths to the thick, velvety texture of kambocha pumpkin soup to the complexity of a chankonabe soup - a one-pot meal designed for sumo wrestlers.


by Betsy Young
There are four bases for soup in Japanese cooking, clear broth, clear broth with miso, soy milk with sweet white miso and egg custard. Everything else is a variation on these themes.

Read the full articles here:
source : 　www.helium.com/knowledge


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Worldwide use


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Things found on the way


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HAIKU

Hokku about soup by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .



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Kobayashi Issa in Choshi　銚子, Chiba

朝涼や汁の実を釣るせどの海
asasuzu ya shiru no mi o tsuru sedo no umi

morning cool --
in the ocean out back
they catch fish for soup

Kobayashi Issa

Comment by Chris Drake :

The first version of this hokku was written on 6/1 (in July) in 1817, when Issa visited Choshi, a fishing town on the Pacific coast about 80 miles northeast of Edo. That version has "evening cool" in the first line. Issa's diary says he visited the Pure Land sect temple Jookokuji (浄国寺) Jokoku-Ji, or Pure Country Temple, in Choshi on 6/1 and that he went to a lookout point near the temple. That observation point had a view of the Pacific in the east, and it is behind the temple, so the location matches that in the hokku. The lookout point also had (and has) a pavilion facing westward for meditating on the setting sun and the Pure Land beyond the setting sun, a traditional form of Tendai-sect "sun meditation" that was continued and given a deeper meaning by Honen.
From this lookout point Issa could apparently see boats out in the Pacific fishing at the end of a hot summer day. He says the fish will be cut into pieces and served in soup, presumably miso beanpaste soup, which was cheaper than sushi. In the later variant of the hokku, translated here, the time has changed to early morning, when it is still cool.



memorial stone for Issa at temple Jokoku-ji 浄国寺


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堅田にはゆふべに着きぬ蜆汁　
Katata ni wa yuube ni tukinu shijimijiru

I arrived at night
at the town of Katata ...
corbicula miso soup

Yamashita Kimio 山下樹実雄

WKD : Katata (Katada) town at Lake Biwa



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Related words

WASHOKU : Soups in Detail

WASHOKU : Soups as KIGO


***** WASHOKU : General Information


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Shojin Ryori

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Vegetarian Temple Food
(shoojin ryoori 精進料理)


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

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Explanation

This is a kind of "sacred food". Vegetarian food with no meat or fish. Tofu, vegetables and beans are mostly used for many dishes.



Together with Buddhism it was introduced to Japan via China and Korea.


One special form of this cooking is

Fucha Ryori (fucha ryoori 普茶料理)
Temple Manpukuji, 満福寺（まんぷくじ）


They also prepare a special offering for the deities with vegetables mounted on long poles (shankon 上句 （しゃんこん). After the offering, food is prepared for the four most important piests of the Obaku sect to share, with four bites of each dish one plate.


Gosan Ryori, gosan ryoori 醐山料理
from the temple Daigoji in Kyoto


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Koyasan Cafe at Aoyama in Tokyo
青山に「高野山カフェ」
Monks from the temple Kongobuji at Mount Koya offer vegetarian temple food. Sample some original Koya dofu. Gratin with soy sauce and white miso paste. Natural rice (genmai).

Special sesame goma dofu "kadohama"
「角濱（かどはま)

You can also copy sutras or meditate at the cafe.
From September 9 till 16 on weekdays.
http://www.shibukei.com/headline/4515/

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Modoki ryoori もどき料理 "imitation food"
look-alike food
made only from vegetables, trying to imitate various shapes and tasts of meat.
Introduced with Buddhism where meat was not to be consumed.
Cooks during the Edo period were especially skilled in improvising.
It is also used to prepare snacks (tsumami 肴) eaten with rice wine.

. . . CLICK here for Photos !

ganmodoki がんもどき (雁もどき) "wild geese" made from tofu
deep-fried bean curd (abura-age) containing bits of various kinds of vegetables
also called hiryuuzu 飛龍頭 "flying dragon head".
Supposed to be an imitatin of goose (gan 雁) meat.
ganmo がんも　for short.
Yam sticky grated mountain potatoes are often used to bind the ingredients together.
. . . CLICK here for Photos !
Aburage mit Möhren, Schwarzwurzel, Gingkonuss u.Ä.


quote
If you think about vegetarianism in Japan, things like "shoujin" cuisine comes to mind. According to Buddhism, "shoujin" cuisine is the practice of persevering to not eat animals that have been killed, in part to help one lead a pure life. This type of food exists not only in Japan. According to Wikipedia, in China there is a similar style of cuisine called "modoki" or "mock" food. "Modoki" food is made solely from vegetable products but imitates the taste and appearance of meat.

For example, using bean curd skin (yuba) you can made a dish called "huitui" (Chinese ham), fake squid and shrimp can be made from konnyaku (devil's tongue), and dishes like abalone soup and various fried foods can be imitated with shitake and other mushrooms. Despite differences between countries, the thinking on something like this issue can be remarkably similar.
http://www.pref.gifu.lg.jp/pref/s17781/jetset/Joshessay-veggie.html


unagi grilled eel praprared from fu gluten ふ鰻もどき
. . . CLICK here for Photos !
The meat is prepared from fu and also tofu and okara, lotus or burdock root and other ingredients to make a sticky stuff.
The skin is prepared with nori laver.


kuri modoki 栗もどき chestnuts made from sweet potatoes
a treat for the Chrysanthemum Festival, 9th of september


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The Enlightened Kitchen:
Fresh Vegetable Dishes from the Temples of Japan
by: Mari Fujii

While Japanese cuisine has become popular in the West, far less is known about the traditional fare originating from Japan's Buddhist temples. Natural and healthy, temple food is based on fresh seasonal vegetables, and staples such as grains and tofu. For centuries, these dishes have been a way of life—and a refreshing change of pace—for monks whose days are spent in rigorous self-discipline.

Married to a Buddhist monk, author Mari Fujii has taught temple cuisine for over twenty years. In these pages, she presents sixty heartwarming recipes, many adapted for the Western kitchen but all true to their roots. Her Carrot and Mushroom Soymilk Soup combines traditional sensibilities with modern taste requirements. The Ginger Rice lends a welcome flair to a common staple, and Banana Tempura is a light, fruity variation of this worldwide favorite.

Mari Fujii's offerings are wide-ranging. THE ENLIGHTENED KITCHEN opens with soups and salads, then sweeps into tofu, beans, vegetables, rice and desserts. A well-considered appendix explains the finer points of cooking rice and making stock, and a detailed glossary provides valuable tips on selecting, using, and storing ingredients.

In Japan, as people seek more ways to improve their diets, temple cuisine is gaining a new generation of followers. Mari Fujii delivers simple, seasonal foods with love and care. She teaches the importance of drawing out the natural flavors of ingredients rather than smothering with heavy sauces or spices. Whether soup, salad, or tofu, these wholesome dishes, based on ancient Japanese traditions, are sure to become firm favorites in modern households. Any way you look at it, THE ENLIGHTENED KITCHEN is a nourishing experience for both body and soul.

source : 　The Enlightened Kitchen


Related (External LINKS)

3 Bowls : Vegetarian Recipes from an American Zen Buddhist Monastery

Japanese Foods That Heal: Using Traditional Japanese Ingredients to Promote Health, Longevity, & Well-Being
Tassajara Cookbook

The Zen of Eating

The Zen Monastery Cookbook: Stories and Recipes from a Zen Kitchen
by: Cheri Huber
This cookbook includes low-fat vegetarian recipes for main dishes, soups, breads, and desserts as well as compositions from American Zen monks—those who were head cooks and those who assisted. These inspiring stories are funny and touching, and all reflect the difficulty, challenge, joy, and freedom inherent in living as a Zen monk.


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Reference : Shojin Ryori




My Library : Japanese Reference:
Japanese Food and Religion


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Worldwide use


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Things found on the way

..... Koyasan in Wakayama


Further thoughts about
Buddhism and vegetarianism 　



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HAIKU



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Related words


***** shoojin bentoo　精進弁当 at Shichimensan



***** Yuba, soy bean milk skin 湯葉

***** Tenzoo 典座 Tenzo kyokun, the Zen cook teachings


***** WASHOKU : General Information

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extra book

Rural Net Japan

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Rural Net Japan

Rural Culture Association
7-6-1 Akasaka Minato_ku Tokyo 107 Japan

Science of the Rice Plant
The Growing Rice Plant
SOURCE : Ruralnet Japan

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quote
From reading movement to community building
(regional promotion)



In the middle of 1940's people were saying , "farmers don't read and they are no good." But we, Rural Culture Association took a stance that it was books that were no good, and tried to publish books which would appeal to farmers. We published books and magazines for farmers by gathering wisdom and ideas of farmers and succeeded to sell surprising numbers of those books and magazines, contributing to the increase of nation's food production as the result.

Agriculture has functions not only to supply food but also to provide information about medicine, educate people about nature and preserve natural environment. Today, Rural Culture Association is trying to utilize those functions of agriculture for building a good community to live in.

There is the countryside before cities. There is labor before science and technology. There is human living before industry and economy. There are people before politics." is our slogan, and we are trying to bring about "revolutions" in agriculture, relationship between people living in city and countryside, and contemporary lifestyle.

In 55 years of our history we have published a million pages of magazines and books. Those publications were made on information gathered steadily on our foot. To contribute these information to protecting the health of people we started to build a database on these publications and publish in electronic media.

With 280000 readers and 80% of them being farmers, our monthly magazine,"Gendai Nougyou(contemporary agriculture)", is a strong medium to convey such information to farmers. With through knowledge of production site we plan an advertisement editorial from a unique angle. Notable machinery and materials which has a potential to bring about a revolution in agricultural technology is fully examined and introduced in an article on our initiative.

source : 　www.ruralnet.or.jp/E/about


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農文協

農山漁村文化協会
〒107-8668　東京都港区赤坂7-6-1

source : 　農山漁村文化協会



Members of the group ride on bikes all around Japan and aks the local people about their eating habits and the food they prepare. Here is a volume about Soba and Udon noodles.


Furusato no Katei Ryoori
聞き書・ふるさとの家庭料理〈4〉そば・うどん

There is a volume about each prefecture, this is truely an anthology of the Food Culture of Japan and extremely useful for the anthropologist and ethnologist.

You can get an acces to the library online (in Japanese).
This is the biggest online library about food !

全国300地点、5000人の話者から「聞き書き」してできあがった世界最大の食文化データベースです（収録料理数5万2000点）。
source : 　日本の食生活全集 データベース


General Index of lib.ruralnet.or.jp
ルーラル電子図書館　




Thanks to A.Ookusa for introducing me to this incredible library and resource.
Gabi Greve





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Related words

***** WASHOKU : General Information

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Recycle Re-use

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Recycle, Reuse, Re-use
Wiederverwendung

Even food is being re-used now, since late in 2008 there is a deep recession in all fields.
Housewifes try to pinch a penny and are proud about it, the homeless are finding it ever more hard to get by.

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okara doonatsu オカラドーナッツ
donuts made of okara soybean fibers left after making toofu Tōfu
The shops get the okara very cheap and make nutritious donuts for about 130 yen.
. . . CLICK here for Photos !
Reste von der Tofu-Produktion


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Shops are selling packed food with the shoomi kigen 賞味期限 "best before date" already over. There seem to be some legal problems, but many housewifes are happy about the bargain.


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Leftovers from convenience stores are collected, re-cooked and re-arranged and sold as cheap dishes in cheap restaurants.

Leftovers from food stores and restaurants are also processed into food for pigs and other animals.


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Worldwide use


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Things found on the way


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HAIKU



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Related words

***** WASHOKU : General Information

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