Umi no Sachi

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Umi no Sachi, Yama no Sachi

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

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Explanation

Umi no sachi : food treasures of the sea 海の幸

Seafood


Yama no sachi : food treasures of the mountains 山の幸

Mountainfood


Ta no sachi ... food from the paddy fields
Mori no sachi ... food from the woods


Offerings to the Japanese deities always contain at least one plate with food from the sea and one with food from the mountains, one fish and one radish.

This photo shows an offering from the fish of the sea and fish of the land (sweetwater fish).


© PHOTO : pancho_de_ohsei
Shrine Himuro Jinja, Nara 奈良氷室神社


The origin of this custom goes back to the two Shino brother deities of Sea and Mountain.

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LEGENDS of the Shinto Deities

[Umisachi hiko] うみさちひこ【海幸彦】
(Kojiki)(Nihongi)

Hoteri no mikoto 火照命(ほでりのみこと)

Other names:
Hoderi no mikoto (Kojiki), Hoakari no mikoto, Hosusori no mikoto, Ho no suseri no mikoto, Ho no susor no mikoto, Hosuseri no mikoto, Ho no susumi no mikoto (Nihongi).

An offspring of Ninigi and Konohana Sakuyahime. Accounts differ in the description of the process of his birth and origin of his name, but most are in agreement that Umisachi ("sea-treasure") was the elder brother to Yamasachi ("mountain-treasure"; otherwise known as Hohodemi), and that Umisachi's mother set fire to her parturition hut, whereupon Umisachi was born as the flames reached their peak. Umisachi means to receive the bounty of the sea; he later became subject to his younger brother Hohodemi (Yamasachi) and became known as the ancestor of the clan Ata no Hayato.

Kojiki states that Umisachi's proper name was Hoderi no mikoto, the first of the three children produced by Konohana Sakuyahime. Most of the variant accounts recorded by Nihongi, however, state that the kami Umisachi was Hosuseri-the second child born to Sakuyahime in the Kojiki account. Shinsen shōjiroku likewise describes the ancestor of the Hayato as Honosusari no mikoto. Further, Nihongi quotes an "alternate writing" that identifies Umisachi with Honoakari no mikoto.

The kami's various names have been interpreted to mean "bright shining fire" or "ripening rice ears." The account describing how Umisachi became ancestor of the Hayato is similar in both Kojiki and Nihongi accounts. Upon the suggestion of the younger brother Yamasachi, the two kami agreed to exchange the tools of their livelihoods - Yamasachi's bow and Umisachi's fishhook - but neither was able to successfully capture game using the other's implement. Umisachi asked Yamasachi to return his fishhook, but Yamasachi lost the hook, leading to recriminations from his brother. Finally, Yamasachi obtained Watatsumi's help in recovering the lost fishhook, and returned it to his brother Umisachi, but Umisachi was cursed and fell into poverty. Enraged, Umisachi planned to fight Yamasachi, but he was prevented by the magic "tide flowing jewel" and "tide restraining jewel" that Yamasachi had received from Watatsumi, with the final result that he pledged to become Hohodemi's protector and vassal. As a result, his descendants were said to have guarded the palace precincts "like dogs" (i.e., in place of barking dogs), or that they became jesters who painted their faces and hands, and mimed Yamasachi's drowning scene.


. Taiguruma from Kagoshima　鹿児島の鯛車 sea bream toy .
in memory of the fishhook legend


. kanju manju 干珠満珠 the tide jewels .
- Introduction -

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若狭の秘宝『彦火々出見尊絵巻』
source :　御菓子司 野木 - FB


[Hiko hohodemi no mikoto]
彦火火出見尊(ひこほほでみのみこと)
(Kojiki)(Nihongi)

Yamasachihiko やまさちひこ【山幸彦】

Other names:
Hoori no mikoto(Kojiki, Nihongi), Hoorihiko hohodemi no mikoto(Nihongi), Yamasachibiko(Kojiki), Yamasachihiko(Nihongi), Soratsuhiko (Kojiki)

Offspring of Ninigi and Konohana Sakuyahime. Called Yamasachihiko ("mountain-gift-man") for his unique success in the hunt, he is known as a member of the second of three generations of kami related to the Hyūga area.

Kojiki describes Hohodemi as the last-born of three brothers, while some of the variant accounts in Nihongi relate differing birth orders. In any event, Hohodemi was born as the flames were abating after Sakuyahime had set fire to her parturition hut.

As younger brother to Umisachi, Hohodemi (Yamasachi) suggested to his brother that they exchange the magic tools of their respective occupations (Umisachi's tool was a fishhook, while Yamasachi's was bow and arrow). After the exchange, however, Yamasachi lost Umisachi's fishhook, and while he broke up his own sword in order to fashion many new fishhooks and repay his brother, he was rebuffed by Umisachi.

Wandering despondently along a beach, Yamasachi met Shiotsuchi no kami, who placed Yamasachi in a basket and sent him to the palace of the kami of the sea. Arriving at a well outside the palace gates, Yamasachi climbed a katsura tree and was entertained by the sea kami Watatsumi, receiving the latter's daughter Toyotamabime in marriage. After three years, Yamasachi prepared to return to the land, at which time Watatsumi found the missing fishhook, which had been swallowed by a sea bream. Returning the fishhook to Yamasachi, Watatsumi also furnished him with magical formulae and rituals, and a "tide-raising jewel" and "tide-lowering jewel." With these gifts of control over the water, Yamasachi was able to bring his elder brother under his own subjection.

Yamasachi and Toyotamabime had one child, but since Yamasachi spied upon Toyotamabime and saw her transformed into the form of a wani (lit., "crocodile," but probably referring to a shark) as she gave birth, Toyotamabime was shamed, and the passageway which had existed between sea and land was henceforth closed.

The ho of the name Hohodemi describes both the "flame" at the time of his birth, and also means fully ripened heads of rice. In Nihongi, different characters are used to write the honorific title mikoto attached to Yamasachi and Umisachi. This difference expresses the relationship of lord and retainer, and reflects the fact that Yamasachi would go on to transmit the legitimate line of imperial succession to Ninigi, while Umisachi would be ancestor of the Hayato people who served the imperial court.

According to the account in Kojiki, Hohodemi lived in the palace of Takachiho for 580 years and was later buried in a tumulus to the west of Mount Takachiho. Nihongi relates that he was buried in a tumulus at Mount Takaya in Hyūga (present-day Kyushu).
source : Mori Mizue /　Kokugakuin University.

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Shrine Wakasahiko Jinja (若狭彦神社)
in Obama town, Fukui.
Enshrined deity is Hikohohodemi-no-mikoto (彦火火出見尊),
who is the grandfather of Emperor Jinmu (神武天皇).


Wakasahime Jinja (若狭姫神社)
which is located close to Wakasahiko Jinjya (若狭彦神社).
Enshrined deity is Toyotama-hime (豊玉姫), who is the grandmother of Emperor Jinmu (神武天皇).




This is the wedding scene in the historical picture scroll
"Hikohohodemi-no-mikoto Emaki (彦火火出見尊絵巻)".
source :　www1.city.obama.fukui.jp

Hikohohodemi-no-mikoto (彦火火出見尊,
as known as Yamasachi-hiko (山幸彦); left)
arrives reach at the Dragon Palace Ryugu (龍宮) and meets/marries Toyotama-hime (豊玉姫; right) -
their grandson is the first Japanese emperor, Emperor Jinmu (神武天皇).

This story has three important meanings:
1) this is the original story of Urashimataro (浦島太郎),
2) this is a colorful life story of the imperial family's ancestor, and finally
3) this story is almost identical to another nation's legend; TBA

Shared by Taisaku Nogi
Joys of Japan, February 2012


source : More Photos from Nogi Taisaku - facebook -



. Omizutori お水取り Drawing Sacred Well Water .
well of Wakasa, Wakasa no i, Wakasa-I 若狭の井
Sending off Water from the Temple Jinguji 神宮寺,
Obama (in Wakasa) to the Nigatsudo, o mizu okuri　お水送り



. Jinmu Tenno 神武天皇 First Emperor Jimmu .


. Cormorant, the messenger of .
鵜草葺不合尊 Ugayafukiaezu no mikoto
father of Jinmu Tenno 神武天皇

. 鵜草葺不合尊 Ugayafukiaezu no mikoto .
Uwase Shrine (宇波西神社), Mikata. Wakasa


. Urashima Taro 浦島太郎 .

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若狭姫神社 - 若狭彦神社



近畿の聖地を結んだ五芒星 Pentagram of the Kinki area


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Meaning of YamaSachiHiko and UmiSachiHiko

HIKO and HIME
Hiko was formed from hi (sun) and ko (child), and has been used as a component of male names to denotes a blessed son. It seemed to connote youth and divinity in the ancient time, but the special implication gradually wore out, so that the word has come to only indicate the masculine of name bearers.
Hiko often transforms into biko in compound words. YamaSachiHiko is thus written as YamaSachiBiko in some texts (Kojiki is among them indeed!), though biko may be changed to hiko at citations in my argument to avoid possible distraction.
Hime:
In divine and noble families, many female members had a name including hime, which is made up of hi (sun) and me (woman). As with hiko, hime often turns into bime in compound words, though hime may be restored at citations of bime in my argument in this essay.

SACHI
Sachi has diverse implications, though its original means is "gear," "tool," or "equipment." YamaSachi, a compound word made of Yama (mountain) and Sachi, thus originally represented a "gear for hunting on mountains," namely, a bow and arrows. In a similar way, UmiSachi, a compound word made of Umi (sea) and Sachi, was a "gear for fishing at sea," or a rod and a hook. This meaning is now obsolete in the Japanese.
Sachi also denoted edibles gained with a gear. Specifically. YamaSachi was "hunted beasts," and UmiSachi was "quotedwords." The denotation is almost out of use today, but survived just in the form of "Yama no Sachi" and "Umi no Sachi," which now represent not only beasts and fish but also encompasses other foodstuffs collected from mountains and the sea.
Accordingly, Sachi connoted as well "the (much) gaining of edibles with a gear" in the ancient Japanese.
Sachi also imported a mystical power closely combined with a gear that makes it possible for man to hunt or catch a lot of beasts or fish. The power became to be deemed as "luck" or "happiness," which is the current meaning of sachi, though its use is usually limited to literary expression and formal feasts.

YamaSachiHiko thus means "a young man blessed in using the mountain gear (the bow and arrows)." UmiSachiHiko means "a young man blessed in using the sea gear (the rod and hook)."
source : 　On Ancient Japanese Language


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A similar legend about a young man from the sea who lost the hook of his elder (father/brother) and lived with a princess who later turned into a crocodile (wani) and about 8 islands created by the gods is found in the island of Malaita in the Solomon Islands.
There might be a common origin of some mongoloid tribes that moved from a lost paradise called Sundaland (near the Malay peninsula) to the south and north ... and met at some time again in Japan.
Malaita (Auki)

Reference : スンダランド . 海洋航海民の誕生

Even now in many parts of Japan the shark meat is called "wani".



お彼岸のお供えもの
Food offerings for the Spring equinox


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shinjin kyooshoku 神人共食
（しんじんきょうしょく）
God and Man eating together

Refers to a high position where man is close to the deity, for exampel the head of a shrine. Through serving food offerings for the gods he partakes of their power.

This may be the beginning of sharing one bowl for drinking tea (koicha).


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source : tsukudo.jp/sahou-kamidana

shinsen 神饌（しんせん） Shinto- Food offerings
Shinto-Speiseopfer
water, salt, sake, grains, vegetables, fruit, tai fish or katsuobushi. “honorable food” mige 御食(みけ), minie 御贄（みにえ）. cooked and prepared food 熟饌（じゅくせん jukusen）, raw food 生饌（せいせん）seisen. Ritual fire for the cooking has to be made with a flint stone （忌火・いみび）imibi / inbi.

shinsenmai 神饌米 ... Reis als Speise-Opfergabe in Shinto-Zeremonien. meist roter Reis
. . . CLICK here for Photos !


mitana shinsen 　御棚神饌（みたなしんせん）
food offerings at shrine Kasuga Taisha
also at shrine Yoshida Hongu
. . . CLICK here for Photos !


. saikigu 祭器具 ritual intruments
shingu 神具 votive objects .


. okorago 御子良子 shrine maiden at Ise shrine .
They live in special quarters, kora no tachi 子良の舘.


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. 米倉鹿嶋神社 献饌行事
Yonekura Kashima jinja - Kensen gyooji　
The Kensen food offerings at Yonekura Kashima Shrine


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Observance kigo for late summer

inbi no gohan 忌火の御飯 (いんびのごはん)
imbi no gohan
"rice on the memorial day"
..... 忌日の御飯（いんびのごはん）
inbi no gohan kuuzu 忌日の御飯を供ず（いんびのごはんをくうず）
making rice offerings on the memorial day

During the Heian period, on two days of the year　（on the 11th day of the sixth and 12th month) on the day of the moon festival (tsukinami no matsuri 月次祭) , the deity Amaterasu Omikami would take part of the meal together with the emperor (shingojiki　神今食) in a special hall of the imperial grounds in Nara.


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jingonjiki 神今食 (じんごんじき)"deity eats with the emperor"
..... jingojiki じんごじき、kamuimake かむいまけ
oo-imi no oyu 大忌の御湯（おおいみのおゆ）hot water offerings
o-imi no miakashi o kuuzu
小忌御燈を供ず（おいみのみあかしをくうず）
light offerings on the memorial day

During the fasting period of this rtual, from the 11th day to the 13th day, hot water was also offered, and lamplight.

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gesai no on kayu 解斎の御粥 (げさいのおんかゆ)
gesai kayu 解斎粥（げさいかゆ）

On the 13th day of the sixth month of the lunar calendar, the emperor is relieved from his vow not to eat fish or meat (kessai) and the inbi no gohan ceremonies come to an end.

The first thing he eats is this rice gruel.
The gruel is served in an earthen potm, with some wakame soup. He eats three mouthful and then sticks his chopsticks into the rest.
This rice gruel was not soft as it is now, but hard to be eaten with chopsticks.




.SAIJIKI ... OBSERVANCES, FESTIVALS, RITUALS
Kigo for Summer 　


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Ebisu sama 恵比寿様
This is a deity revered by fishermen.
At the town of Amakusa at the island Yokourajima 横浦島in Kumamoto each fishing family has its own Ebisu statue, made of stone and some are colored in red and blue and black.The statues are about 15 cm small to about 1 meter large.
They are placed in front of the home, with the back toward the mountain, to make sure Ebisu can see the ocean and protect the fishermen.
Small ones are placed in the front of each fishing boat and before starting the day, fishermen pray to this Ebisu for protection and good luck.


Ebisu, one of the Gods of Good Luck
The great festival of Ebisu "Ebessan" 胡子大祭（えべっさん）
Hiroshima prefecture



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HAIKU

春間近か青木繁の海の幸
haru majika Aoki Shigeru no umi no sachi

spring is near -
"Food from the Sea" by
Aoki Shigeru

Sakamoto Hiroshi さかもとひろし
Tr. Gabi Greve

Aoki is a famous painter. (1882-1911)


Umi no Sachi, "A Good Catch". Aoki Shigeru

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***** Museum Haiku about Paintings

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NEXT
WASHOKU ... Food from the Mountains and Forests
Mori no Megumi 　
sanniku ryoori, san-niku ryori （山肉料理）


Traditional Folk Toys with Ebisu and Daikoku


. WKD : Fishing and related KIGO


WASHOKU : General Information

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Wikipedia

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Wikipedia and Japan Times



フリー百科事典『ウィキペディア（Wikipedia）』
ウィキペディアにようこそ！


ENGLISH
Welcome to Wikipedia !


DEUTSCH
Willkommen bei Wikipedia !






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Japan Times


Roger Dahl, The Japan Times


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***** WASHOKU : General Information

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Wrapping Paper Food Art

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Wrapping Paper and Food Art


Some wrapping paper has beautiful prints. Here are some of them.

CLICK for enlargements.

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Momotaro Kibidango. Millet Dumplings with Momotaro
Okayama Hero






Goboo Senbei






Sanuki Udon Senbei






Dogo Onsen Mochi, Matsuyama






Bukkake Sanuki Udon noodles: Hinode






Sanuki Udon, Ritsurin Park, Takamatsu






Shooyu Mame beans in soy sauce, Ehime





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A seal in the coffee coup !

by Isabelle Prondzynski, 2012



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***** Hanga and Nihonga with FOOD ART


***** WASHOKU : General Information

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Waseda Kankyo Juku

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Waseda School of Environment
早稲田環境塾 (Waseda Kankyoo Juku)
Waseda Kankyo Juku
founded by 原 剛 Hara Takeshi





Kankyo Nihongaku 環境日本学
Reference


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'Sustainability' in a Japanese way
By STEPHEN HESSE

Takeshi Hara is an accomplished journalist, author and educator, and at 70 years of age he could easily choose to rest on his laurels.
But with the energy of a teenager and a "Never give up!" motto, he is dedicated to promoting environmental sustainability based on Japanese history and culture.

As fate would have it, Hara contacted me while I was writing my January column about environmental education and social change. He asked if I was interested in hearing about his latest project — and piqued my interest with mention of what he calls
"Environmental Japanology."
環境日本学 Kankyo Nihon Gaku

Hara graduated from the Waseda University law faculty and became a career journalist with the Mainichi Shimbun newspaper. He has published numerous books in Japanese on the environment, and in 1993 he won a United Nations Environment Programme (UNEP) Global 500 Award for his work in broadcasting. In 1998 he became a professor in Waseda's Graduate School of Asia-Pacific Studies, and is now a visiting professor there and at the Tokyo University of Agriculture.

These days, however, Hara's passion is Waseda Kankyou Jyuku. The English name, Waseda School of Environment (WSE), has a slightly different meaning than the Japanese, so when we met at his office I asked him why he called it a juku (cram school) rather than a Japanese equivalent of "institute" or "school."

"The term juku is known commonly in China and Japan as a place where students study with a founder and study the founder's philosophy," explains Hara, who heads the school. "The idea is that it is a private school independent from societal constraints and restrictions. Our juku receives corporate support but it is nonprofit and transparent."

The goal of WSE is to educate and inspire "active leaders" who are committed to innovation in order to promote the sustainability of Japanese society and the planet.

"Over the past 50 years, industrial Japan has gone through periods of destruction and renaissance, and WSE hopes to establish 'Environmental Japanology' as a means of uniting Japan's modernization and cultural traditions, in pursuit of a sustainable society," says Hara.

He believes that Japan can offer the world a valuable paradigm for sustainable development based on Japan's own, often contradictory experience, including traditions of nature conservation and the modern challenges of severe industrial pollution.

WSE seminars are based on Hara's belief that a sustainable society will need to synthesize three elements — nature, human beings and culture — and his students explore approaches to social development that harmonize with the natural environment, he explains.

"Communities consist of citizens, local governments and companies, and we need to infuse life into international efforts, such as the now-floundering Framework Convention on Climate Change, with help from our communities," he notes.

Hara is proud of many Japanese cultural traditions, such as frugality and respect for nature, but he is quick to admit that Japan — like the rest of the developed world — has lost touch with many traditions of conservation that can help us deal with contemporary problems of waste and overconsumption.

"Humans are social creatures and our environment comprises the natural systems in which we live, human relationships that develop through industry in each local area, and our culture — which is most important, because without a clear sense of identity regarding our habitat and community, we cannot maintain values that are key to societal sustainability.

"Over the last half century, the Japanese have lost their identity and culture in chaos," Hara says.

Most would argue that Japan is still far from "chaos," especially in comparison with other societies around the globe that are crumbling under war, debt, drought and disease. Still, I understand his point that, often, local traditions offer sustainable alternatives to modern society, with its ethos of consumption, disposal and degradation.

The most common term used when talking about the creation of a sustainable society is "sustainable development." As I wrote last month, the term is still debated by environmentalists, economists and scientists, because it is an attempt to reconcile the seemingly irreconcilable: environmental protection and economic growth, technology and nature, the different conditions of developing and developed nations and of women and men, and the different beliefs and philosophies of peoples across the globe.

The term is usually traced back to the World Commission on Environment and Development, and a book the commission published in 1987, "Our Common Future," which is also known as the "Brundtland Report." WCED defines sustainable development as: "Development that meets the needs of the present without compromising the ability of future generations to meet their own needs."

Today the Brundtland definition is most commonly used, but there are numerous others. The International Union for the Conservation of Nature (IUCN) has defined the term as:"Improving the quality of human life while living within the carrying capacity of supporting ecosystems." This definition appeared in IUCN's 1991 report, "Caring for the Earth: A Strategy for Sustainable Living."

IUCN is a global environmental network based in Gland, Switzerland, with members representing both governments and nongovernment organizations.

The Global Footprint Network offered this definition in 2007: "Sustainable development occurs when all human beings can have fulfilling lives without degrading our planet."

Big ideas, mammoth challenges. Still, however it is defined, it is always about balancing human societies and the natural environment.
For this reason, Hara uses the environment as a starting point for study, discussion and action on sustainability at WSE. "Using the environment as a platform, the WSE program offers students a chance to examine how Japan and the Japanese have come to their present condition, in terms of human relationships, relationships with the environment, culture and traditional values. Environment is a good foundation, because it can be objective, scientific and firm, so it is easy to study and use as a basis for cooperative discussion among diverse people," he explains.

Hara especially enjoys talking about environmental philosophies and culture in relation to sustainable development. From his work as a journalist, his academic research and his studies and travels, he has an amazing cache of experience and knowledge.

The U.S. has primarily dealt with environmental issues from an economic viewpoint, manipulating the market to deal with problems. Europe has included the dimension of culture in dealing with environmental issues, focusing on lifestyle approaches, he believes. Japan got stuck somewhere in between.

"Japan did not adopt economic rationality like the U.S., nor did it adopt cultural aspects like Europe. Japan worked on environmental issues in half measures. Eventually we reached the point of thinking that even if environmentalism, green technology and environmental law prosper, the environment, practically, has been destroyed. We had shallow knowledge and unclear understanding of the environment," he declares.

Waseda Jyuku is Hara's effort to educate and inspire a new generation of activists who can move the nation forward. "Finally, Japan has started to recognize its faults and correct them," he says.

If even a handful of WSE students have Hara's energy and determination, then Japan has a fighting chance.

source : Japan Times, Feb. 22, 2009


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World Tasty Museum

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World Tasty Museum
世界食文化博物館


Nihon Shokken
Imabari Town, Ehime Prefecture

今治市冨田新港１丁目３番地
日本食研

。。。www.nihonshokken.co.jp / 日本語



Since the foundation of Nihon Shokken in 1971, we have been committing ourselves to developing new products that can usher in forthcoming trends and improving food precessing technologies consistently following our motto of "Pioneer of world cuisine".

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Introducing the Food Culture
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The world's first museum for learning about global culinary culture.

Palace Tasty Museum

History of Food Culture
Tour of World Cuisine
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大沢一彦
President




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Seit 1971 ist unser Unternehmen spezialisiert auf Saucen- und Gewürzprodukte. Gegenwärtig umfasst unser Sortiment 30 verschiedene Sorten von Saucen und Gewürzmischungen für Supermärkte, Restaurants, Hotels und Foodservice-Industrien in Europa, wobei wir Stolz sind auf unsere Position als führendes Unternehmen bei der jährlichen Versandmenge von Saucen (in Japan): Barbecue-Sauce, Yakitori-Sauce, Aal-Sauce, Chili-Sauce.

... www.nihonshokken.com / Deutsch


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I was fortunate enough to meet President Ozawa in Takamatsu with some Daruma friends in November 2008.

I hope to visit this phantastic museum soon.

Gabi Greve, November 2008


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Related words

WASHOKU : Ehime 愛媛県, Matsuyama 松山


***** WASHOKU : General Information

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Yakuzen Food as Medicine

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Food as Medicine (yakuzen)

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

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Explanation

yakuzen, yaku-zen 薬膳 ( やくぜん) "Eating Medicine"
vegetarian health cooking , medicinal food dishes, cooking with traditional Chinese herbal remedies

Traditional Chinese Medicine (TCM)


source :　www.yakuzen.com/

Dishes prepared according to the teachings of Chinese traditional medicine (kanpoo).
Including the ingredients given below and more. Many small dishes of all varieties are served, according to the season and to the condition of the patient, if a doctor prescribes it.
The food should consider the hot/cold condition and have plenty of fibers, vitamins and minerals.

shooyaku 生薬 herbal medicine
Naturheilmittel, Kräutermedizin
In Chinese it is chuuyaku 中薬（ちゅうやく）.


Yakuzen is based on the traditional Chinese medical science. It is tailor-made food which has its focus on the environment in which people live, climate, physical environment, the seasons of the region). The physical constitutions of an individual is also considered to create a meal adapted to these factors and the special medical properties of the ingredients.
Yakuzen developed in the Asian food culture, in Japan, China, and South Korea and is a kind of traditional health food, which is reconsidered and re-evaluated in its use lately.

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benibana 紅花（こうか, kooka) べにばな afflower
The dried flowers (kooka) improve blood circulation.
Used in yoomeishuu 養命酒 herb sake.
Sometimes used in moxibustion herbs.
Färbersaflor, Färberdistel,Carthamus tinctorius.



fukahire ふかひれ　shark fin and chicken contain a lot of collagen.
アンチエイジング to keep you young, eat tako octopus and vegetables of the season.


hasu no mi 蓮の実 lotus fruit
good in case of constipacy
Lotosfrucht. Nelumbo nucifera.


hachi kafun 蜂花粉 bee pollen
Bienenpollen


. kanzoo 甘草（かんぞう） licorice root .
マメ科のカンゾウの根. Fam. Glycyrrhiza
Süßholz; Lakritze



kinshinsai 金針菜（きんしんさい）kind of day lily bud
kigo for summer.
ユリ科のホンカンゾウの花のつぼみ kansoo no hana no tsubomi
yabu hookan ヤブカンゾウ（藪萱草） Hemerocallis fulva var. kwanso
Young leaves are also eaten with vinegar or miso. Mostly eaten in soup.
The bulb is also used as medicine.


kodaimai 古代米 (こだいまい) ancient black rice
choojuumai ちょうじゅまい (長寿米)rice to live long
Improves blood quality. Contains potassium, calcium and various kinds of vitamins.
comes in three colors
Red rice　…　 non-glutinous rice containing tannin
Black rice … glutinous rice containing anthocyanin
Green rice … glutinous rice containing chlorophyll


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koorai ninjin (こうらいにんじん) 高麗人参 ginseng
Korean ginseng. Panax ginseng
... choosen ninjin 朝鮮人参(ちようせんにんじん)

During the Edo period, they were imported from China (via Nagasaki) and thus very expensive. Thus only rich patients could afford them, but not the poor townspeople



. Tanuma Okitsugu 田沼意次 .
around 1760 encouraged their planting in Japan. He offered positions as "ministers" (bakushin 幕臣) to the scholars of kanpo medicine plants.

Japanese ginseng 東洋参 (Panax japonicus)

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kuko no mi クコの実
枸杞子（くこし）
keeps the body cool and strong
Frucht vom chinesischen Bocksdorn. Lycium chinense



mamushi まむし (蝮 ) poisonous snake,
mamushi pit viper
nihon mamushi 日本蝮 (ニホンマムシ) Gloydius blomhoffii

It grows about 40 to 60 cm. The body is brown with lighter stripes and spots. The head is triangular. It usually gets out of the way if people make enough noise when walking outside in mamushi coutry. So just stomp your feet!
Its liver and blood is used as a tonic drinc to revitalize.
The gall bladder jatan 蛇胆（じゃたん（通称じゃったん））
The skin is removed and the rest dried to get to the Chinese medicine called KANPI 反鼻（はんぴ）, also a revitalizing medicine.
In Japan, the dried or raw meat is put into strong liquor to make a mamushi schnaps, mamushizake マムシ酒（まむしざけ）. This is also helpful to put on infected wounds.
Giftschlange . Agkistrodon blomhoffi.

In Kansai, the word mamushi means manmeshi まんめし, rice with eel.





matsu no mi 松の実　pine seeds, pine nuts, pine kernels
strenghten the body, make the body warm. Improve skin conditions. Balance the inner organs. Improve brain function. Good for the elderly and reconvalsecent.
. . . CLICK here for Photos !
Pinienkerne. 海松子（かいしょうし））「松子仁」（しょうしにん、しょうしじん shooshinin, shoohsijin ）、「松子」（しょうし shooshi "Child of the pine"）
Quote
in Europe, pine nuts come from the Stone Pine (Pinus pinea), which has been cultivated for its nuts for over 6,000 years, and harvested from wild trees for far longer. The Swiss Pine (Pinus cembra) is also used to a very small extent.
In Asia, two species are widely harvested, Korean Pine (Pinus koraiensis) in northeast Asia (the most important species in international trade), and Chilgoza Pine (Pinus gerardiana) in the western Himalaya. Four other species, Siberian Pine (Pinus sibirica), Siberian Dwarf Pine (Pinus pumila), Chinese White Pine (Pinus armandii) and Lacebark Pine (Pinus bungeana), are also used to a lesser extent.

Throughout Europe and Middle East the pine nuts used are from Pinus pinea (Stone Pine). They are easily distinguished from the Asian pine nuts by their more slender shape and more homogeneous flesh. Due to the lower price, Asian pine nuts are also often used, especially in cheaper preparations.Pine nuts contain thiamine, vitamin B1 and and protein. Many dieters eat pine nuts because of their proven ability to suppress hunger.
The pine nuts involved typically contain triglycerides formed by 16-18° unsaturated fatty acids. No contamination with pesticide residues or heavy metals was found.
©　More in the WIKIPEDIA !
Pinienkerne




monkoo ika, kaminari ika 紋甲いか/ カミナリイカ /紋甲烏賊（もんごういか）
cuttlefish, squid, Sepia
it has spots on the back KO like a pattern MON.
kooika 甲いか, yoroppa kooika ヨーロッパコーイカ
often used for sushi, sliced cuttlefish
It helps the blood circulation, best eaten with kuko no mi
Tintenfischart.


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mozuku もずく(水雲／海蘊)
An alga-like seaweed served in a vinegary sauce.
Nemacystis decipiens. Seegras-Art
kigo for spring

futo mozuku フトモズク Tinocladia crassa
ishi mozuku イシモズク Sphaerotrichia divaricata
Okinawa mozuku オキナワモズク Cladosiphon okamuranus
iwa mozuku 岩モズク "rock-mosuku"
shio mozuku 塩もずく salted mozuku
kinu mozuku 絹もずく "silken mozuku"

Mozuku has long been used in Okinawa for health food in the traditional Chinese way.
It is already mentioned in literature from the Heian period, written as 毛都久.
It is said when you wash your hands with mozuku it keeps women's hands soft and moist. The reason is maybe the slimy composition of mozuku. It is based on the physiological effects of the polysaccharide known as fucoidan.
More than 90% of mozuku comes from Okinawa. The young buds in spring are collected and preserved in salt. Lately less salt and more vinegar is used. It can also be eaten with a quail egg and some grated ginger on it or in zoosui rice porridge.
mozukujiru 海雲汁（もずくじる）soup with mozuku
mozuku tori 海雲採（もずくとり）harvesting mozuku
mozuku uri 海雲売（もずくうり）vendor of mozuku
mozuku oke 海雲桶（もずくおけ) barrel for mozuku

mozuku soomen もずくそうめん somen-noodles with mozuku
mozukusu もずく酢 vinegared mosuku
Itoman mozuku 糸満もずく from Itoman/Okinawa

Sold in little cups with differently flavored vinegar like sanbaizu or yuzu citron and vinegar.
. . . CLICK here for Photos !

The third sunday in April is the "day of mozuku" (mozuku no hi　もずくの日).
. . . CLICK here for Photos !


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natsume なつめ　棗　date, dates
natsume no mi 棗の実 (なつめのみ)
aonatsume, ao natsume 青棗（あおなつめ） green dates
kigo for early autumn
Ziziphus jujuba
Sanebutu natsume サネブトナツメ are used for yakuzen.
The dried fruit are called daisoo 大棗（たいそう), the kernels sansoonin 酸棗仁（さんそうにん）
Revitalizes the body, helps improve sleep.
Dattel, Datteln

natsume no hana 棗の花 (なつめのはな) date blossoms
kigo for early summer


. Dukh-Bhanjani Beri tree .
Sacred jujube tree in the Golden Temple, Amritsar, India


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ryuugan リュウガン（竜眼、龍眼） "dragon eye"
fruit are dried ryuugan niku 竜眼肉（りゅうがんにく）. Balance heart and body, help blood circulation strenghten the body. Improve sleep. Given to reconvalescents or after childbirth. Good for weak stomach functions.
Family Mukuroji, Sapindaceae


sanshoo 山椒　さんしょう "mountain pepper"
heats the body
Japanischer Pfeffer


sanzan no mi サンザシの実
山査子（さんざし）sanzashi
Crataegus cuneata, of the rose family
The fruit are dried. Good for digestion. Sometimes used in liquor extract サンザシ酒.
Used in mochi 山査子餅 and other sweets.
Weißdorn


shiro kigurage 銀耳（ぎんじ）/ 白木耳（しろきくらげ）
white tree jellyfish
kikurage : Judasohr,Holunderschwamm. Auricularia auricula.


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toogan とうがん(冬瓜) white gourd-melon; a wax gourd
winter melon
..... kamouri, kamo uri かもうり
tooganjiru 冬瓜汁（とうがじる） wax-gourd soup
Wintermelone. Benincasa hispida
made in a chicken soup. Eaten in summer to take the heat out of the body, good for natsubate summer fatigue.

kintooga 紅冬瓜 (きんとうが) "red wax gourd"
kintooga 紅南瓜（きんとうが）、kintooga 金冬瓜（きんとうが）
akoda uri 阿古陀瓜（あこだうり）

kigo for eraly autumn



冬瓜やたがひに変る顔の形
toogan ya tagai ni kawaru kao no nari

Matsuo Basho

. Faces and Haiku .


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yurine, byakkoo 百合（びゃくごう）lily bulbs
see below.


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Fresh food of the season is the best medicine.

Spring:
The liver needs to be active, but is maybe still weak. You want to boost the physical power.
Shellfish, salmon, celery, apples, potatoes. Yaakon ヤーコンvegetable,

Summer:
Heat will affect the heart.
Cucumbers, tomatoes, watermelon, banana, pinapple, oranges to cool the body. Eggplants, seaweed.

Autum :
Dry air might affect the lungs.
Radish to warm your lungs.

Winter:
Cold affects the blood circulation.
Oysters, carottes, radishs and other rood vegetables. Ginger, leek, mochigome rice, beef or chicken or deer. Korean ginseng 高麗人参
Keep the body warm, strengthen the kidneys.


yurine 百合根 Lilium auratum
Lilienknolle

Medizin-Essen

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Cooked rice with wolfberry leaves (kuko meshi) Japan

Tonburi berries from Akita

Deafness-curing sake (jirooshu)

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ishoku doogen 医食同源 ( いしょくどうげん)
yakushoku-dogen 薬食同源 (yakushoku-dougen)
"medicines and foods share the same origin"
Medicine and Food are both used to support the human body and keep it healthy. So you should eat proper food every day to stay healthy.
Medizin und Essen komme aus der gleichen Quelle.
Building physical and mental health through everyday meals is important.


The dishes are ment to increase the well-being of healthy people, based on the Chinese learning about the human body.
中医営養薬膳学


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Using Chinese and Japanese medicien with food
和漢生薬を食材として
Many Chinese restaurants in Japan offer some kind of Yakuzen Lunch 薬膳ランチ or Yakuzen course 薬膳コースランチ .


Nara Yakuzen Ryori
with fresh vegetables from the area, some have been introduced by the monks who studied in China.


Shimane prefecture 島根県 グルメ
There are many restaurants which offer this food of the season with local produce.
和風薬膳料理 Japanese style Yakuzen
洋風薬膳料理 Western style Yakuzen
中華薬膳料理 Chinese style Yakuzen



wafuu soosaku yakuzen ryoori 和風創作薬膳料理
和風薬膳料理 wafuu yakuzen ryoori
Chinese medicine food, in Japanese style

. . . CLICK here for Photos !


yakuzen karee 薬膳カレー　Yakuzen curry
bean curry cooked “yakuzen-style”

. . . CLICK here for Photos !



yakuzen kaiseki 薬膳懐石 やくぜんかいせき
. . . CLICK here for Photos !



yakuzen nabe 薬膳鍋 “Kanpo Pot”, herb pot
sometimes more than 30 herbs are used
It can come in a special pot with two sides of different tasts. It keeps the body warm in winter.

. . . CLICK here for Photos !


yakuzen raamen 薬膳ラーメン
ramen noodle soup with medical ingredients
. . . CLICK here for Photos !
ingredients vary in the season. kokkei chicken 烏骨鶏, suppon turtle, Korean ginseng 高麗人参 and many herbs.
A bit of vinegar to help digestion.


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Worldwide use

In the times before the advent of modern western medicine, Asia relied heavily on the use of traditional remedies, medical plants and minerals and then prayers to the various deities !

medicine from China, kanpoo, kanpooyaku 漢方薬
as used in Japan
In this LINK are some kigo related to the word "medicine 薬".

Juuyaku 十薬, dokudami (Houttuynia cordata),
a strong medical plant, literally "worth ten medicines".
kigo for summer

Koojusan 香需散

Perilla, beefsteak plant, shiso 紫蘇
kigo for summer

"eating medicine" kusuri gui 薬喰
kigo for all winter

medicine (cream) for split skin on hands and feet
hibi gusuri 胼薬（ひびぐすり）
kigo for late winter

"medicine day" kusuri no hi 薬の日
kigo for mid-summer

"water of God", shinzui, shinsui
神水 (しんずい, しんすい)
"it is raining medicine", kusuri furu 薬降る (くすり ふる)
kigo for mid-summer

"digging for medicine", kusuri horu 薬掘る
kigo for late autumn
collecting medicine, kusuri toru 薬採る（くすりとる）

Daranisuke 陀羅尼助 topicIt
is made by boiling the bark of the Chinese cork tree (kihada キハダ, Phellodendron amurense) for a while.


WASHOKU
Chinese Medicine (kanpo), medicine (kusuri) 漢方薬

Heartleaf, lizardtail, dokudami　ドクダミ, juuyaku 鱼腥草


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Things found on the way


eating disorders 摂食障害


kyoshokushoo 拒食症
anorexia アノレキシア Magersucht


kashokushoo 過食症 Overeating and vomiting
ブリミア bulimia. Bulimie, Ess-Brech-Sucht


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HAIKU

observance kigo for the New Year

mikusuri o kuuzu 御薬を供ず offering honorable medicine
..... toso 屠蘇（とそ）ritual ricewine
byakusan 白散（びゃくさん）
doshoosan, toshoosan 度嶂散（どしょうさん）
kusurigo 薬子（くすりご）"child drinking medicine"

The original name was toso enmei san 屠蘇延命散 medicine to prolong life.
It was introduced from China in the Heian period for the Emperor Saga Tenno 嵯峨天皇 and been offered at court on the third day of the New Year. Later during the Edo period it became a habit of the townspeople.


The tradition of drinking toso at the New Year began in the Tang Dynasty in China, and was adopted by Japanese aristocrats during the Heian period. The first cup drunk would be made with tososan, and the second and third cups with different varieties called byakusan and toshōsan.
. First Court Rituals .


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八十路春薬膳粥でさし向かい　
yasooji haru yakuzengayu de sashimukai

my 80es birthday
this spring again I welcome it
with medicine ricesoup

小田利吉 Oda Tookichi

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薬膳に酔うて若葉の坂の道
yakuzen ni yoote wakaba no saka no michi

drunk from eating medicine -
the walk uphill amongst
young green leaves

後藤智津子 Gotoo Mitsuko


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Related words

kenkoo shokuhin 健康食品 health food diet, macrobiotics


futsukayoi ふつかよい(二日酔い/ 宿酔 )
hangover and its natural remedies


***** WASHOKU : General Information


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Verkauf Deutschland

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Verkauf, Verkaufen Japanischer Zutaten
Einkauf, einkaufen in Deutschland

Eine Liste mit LINKS zu japanischen Zutaten, die in Deutschland angeboten werden.

Helfen Sie mit, senden Sie mir Ihre LINKS !


Ich arbeite an der Liste, so wie ich neue Informationen finde.




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ALLGEMEINES

ACCESS JAPAN mit weiteren LINKS
source : www.japan-access.de / Lebensmittel



ASIAN BRAND
Bei uns erhalten Sie ca 1700 original süd-ost-asiatische Lebensmittel zu günstigen Preisen. Unser Prinzip ist, neben der großen Auswahl an Waren auch Beratung und Tipps zur Zubereitung zu bieten.
source : www.asianbrand.de
45879 Gelsenkirchen


BOSFOOD
Reiche Auswahl an japanischen Produkten
Von AGAR bis YUZUuzusaft und Zitronenpfeffer (sanshoo), mit der Suchfunktion finden Sie alles.
source : www.bosfood.de
40667 Meerbusch



FRISCHE PARADIES
Deutschlands größter Spezialmarkt und Lieferant für feinste Lebensmittel.
source : www.frischeparadies.de
Berlin Charlottenburg und weitere Niederlassungen




INTERFOOD
Asiatische Lebensmittel und Gebrauchsartikel
source : Interfood
Interfood, Jülicherstraße 22, Aachen



Japanische Feinkost Tradition seit 1953 in Hamburg
... vor allem praktisches Kochzubehör und Messer sowie japanische Lebensmittel von ausgesuchter Qualität ...
. . . Japan-Feinkost!



Wir verkaufen japanische Lebensmittel in japanischer Qualität.
Japanische Lebensmittel / JA-MART
Japanische Bestecke
Japanische Volkskunst



Handelsgruppe für japanische Lebensmittel.
JFC INTERNATIONAL


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Perilla-Blätter, Shiso

frische Bio-Shiso-Blätter auch Perilla genannt zu verkaufen.
source : /schwarzwald.markt.de

Die Blätter sind ein orientalisches Gewürz und werden wie Petersilie verwendet.
source : www.biosaatgut.eu / Pflanzenverkauf


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Konbu und Wakame
. . . . . Getrocknete Japanische Zutaten


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Saucen, Soßen

Barbecue-Sauce, Yakitori-Sauce, Aal-Sauce, Chili-Sauce:
World Tasty Museum 世界食文化博物館
Nihon Shokken



Teriyaki-Sauce
Yakitori-Sauce
Tonkatsu-Sauce / Chuno-Sauce (Worcestershire-Sauce)
Men-Tsuyu – für japanische Nudelsuppe
... www.jfc.eu : Saucen für den typisch japanischen Geschmack



... www.ja-mart.de : Japanische Würzmittel



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Worldwide use


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Things found on the way


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Related words

***** WASHOKU : General Information
deutsch deutsche deutsches
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Tsumami Snack

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Snacks (tsumami, o-tsumami, otsumami)

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

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Explanation

tsumamimono つまみ物, 摘まみ物, つまみ, おつまみ
（御摘み）
entree, o-tsukidashi, 突き出し, o-tooshi お通し, oodoburu オードブル

A little snack to go with a beer or rice wine ...
at home a light dish prepared by mother, often just opening a bag full of something, from potato chips to some special chinmi, dried fish preparations. It can either be cold or freshly cooked food.

Tsumami is something you nibble inbetween sips of alcohol, it is the MA 間whilst drinking. It also prevents one to get drunk too fast. Most tsumami are salty, which in turn makes you thursty to have another drink.

At bars, bits of cheese are often served as tsumami.


Chinmi, special delicasies


TSUMAMU, つまむ(摘む／撮む／抓む) is a verb meaning to pick up something between your fingertips, like a pinch of salt.

O-Tsumami is a light snack, picked up with your fingers or with the chopsticks. Sometimes it is served as hors d'oeuvres, but it can also be just a single dish with a drink.

Tsumamigui つまみ食い means eating with your fingers, mostly before a meal or during the preparation of food.

Edamame, green soybeans snack, is a favorite amongst these fresh Autumn tsumami. And peanuts are rather common too.

Dry food as tsumami, kawakimono 乾き物（かわきもの）

In some restaurants in Kyoto you get a little tsumami sweet when ordering coffee.

Shukoo 酒肴（しゅこう）is another expression.
肴 is read sakana. The origin of this word is "rice wine and vegetables" 酒菜

肴（さかな）

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quote
Sakana (肴) or shukō (酒肴) is a Japanese term referring to food eaten as an accompaniment to alcohol.

The dishes may be similar in size to Spanish tapas and or they may be something a lot more substantial.
Sakana may also be referred to as otsumami; this term usually applies to smaller dishes.

Because fish, especially dried fish, was a popular choice for these dishes, over the years the term sakana also became the pronunciation for the kanji for fish (魚).

Types of sakana
In Japan, whenever alcohol is consumed, it is customary that the drinks are always accompanied with some sort of foodstuff. The term sakana traditionally refer to food served to accompany sake. These are usually quite salty and served in relatively small portions. However, since the 19th Century, Japanese beer has overtaken sake as the nation's most popular alcoholic beverage, and at the same time various foods designed to accompany beer have become popular. These dishes, served in restaurant-pubs known as izakaya, are usually more substantial than tapas although they are not considered a meal as such as they do not contain the all-important rice. Traditionally, the Japanese regarded sake, which is made from rice, as a substitute for white rice served in a standard Japanese meal, and as a result many Japanese do not eat rice and drink alcohol simultaneously.

Listed below are some common sakana.

Yakitori - grilled skewers of chicken and chicken parts
Kushiyaki - grilled skewers of meat or vegetables
Sashimi - slices of raw fish
Tsukemono - pickles
Kimchi - spicy Korean pickles
Sakana especially popular with beer:
Edamame - salted and steamed soybean pods
Sausages
Sakana especially popular with sake:
Shiokara - fermented, salted squid innards etc.
Roe
Uni - Sea Urchin roe
Ikura - salmon roe, salmon eggs
Mentaiko - spicy pollock roe
Tarako - pollock roe
Sujiko
Small snacks
Ika Ichiya-boshi - Dried squid
Ei-hire - dried skate
Seaweed
Cheese
Peanuts
Arare - crackers made primarily from rice flour with other ingredients
Tatami Iwashi - small dried sardines pressed into a cracker-like square form
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Shio kazunoko, 塩数の子 (しおかずのこ)
salted herring roe
This is a different preparation from those eaten in winter.
The salt is taken off by keepin in fresh water for a while, then sliced into small pieces and topped with katsuobushi and soy sauce. It is a favorite tsumami side dish in summer.
WASHOKU SAIJIKI


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Kleinigkeit zu Essen; Horsd’œuvre, Knabberzeug, Häppchen zu alkoholischen Getränken

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HAIKU

のっぺ汁冷めても酒の肴なり
noppejiru samete mo sake no sakana nari

noppejiru soup -
even when cold it tastes
with my rice wine

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

肴, this character reads sakana, but here refers to a tsumami snack with a drink.

WASHOKU : Noppejiru

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Related words

Uni 海胆 (うに) sea urchin and sea urchin roe (uni 雲丹)


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Terminology

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Terminology used for Japanese Cooking


nigai ... 苦い(にがい ) nigami
bitter taste of coffee or chocolate


shibui ...渋い(しぶい) shibumi
adstringent, a flavor, strong and bitter tea, puckery taste of a persimmon.
Herb, bitter.




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Sakana ... Fischnamen

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Fischnamen

Fische schwimmen mit der Kuroshio-Strömung.


Fische im Winter


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Alphabetische LISTE

aji (鯵): Stachelmakrele
akagai (赤貝): Archenmuschel
ama-ebi (甘海老): Rohe Tiefseegarnele
aka-yagara (あかやがら): Flötenfisch
anago (穴子): Meeraal
aoyagi (青柳): Muschel
awabi (鮑): Seeohren .Abalone
ayu (鮎): Süßwasserlachs。Plecoglossus altivelis

buri (鰤): Bernsteinmakrele
chūtoro (中トロ): marmorierter Bauch vom Thunfisch
ebi (海老): Garnelen

hamachi (ハマチ): junger Gelbschwanz
hamaguri (蛤): Venusmuschel
hamo (鱧): Meeraal
hatahata (鰰): Sägebarsch
hikari-mono (光り物): "schimmernde Fische"
himo (紐): Rand der Archenmuschel
hiramasa (平政): Königsmakrele
hirame (鮃): Heilbutt
hokkigai (北寄貝): Klaffmuschel
hoshigarei (星鰈): gepunkteter Heilbutt
hotategai (帆立貝): Jakobsmuschel

ibodai (疣鯛): Japanischer Butterfisch
ika (烏賊): Kalmar oder Tintenfisch
inada (鰍): sehr junger Gelbschwanz
isaki (伊佐木; 鶏魚): gestreifter Port Jackson-Stierkopfhai
ise ebi (伊勢鰕): Languste oder Hummer
ishigarei (石鰈): Steinscholle

kaibashira (貝柱): Auge von Kammuschel oder Schellfisch (Augenmuskel)
kajiki (梶木): Schwertfisch
kani (蟹): Krabbe
kanpachi: sehr junger Gelbschwanz
karei (鰈): Scholle/Flunder
kasugo (かすご): junge Seebrasse
katsuo (鰹; 堅魚; 松魚): Echter Bonito
kawahagi (皮剥): Feilenfisch
kibinago: blaue Sprotte
kisu (鱚): Sillago
kochi (鯒): Plattkopf
kohada (小鰭): Fadenflossiger Maifisch
kurodai (黒鯛): Schnapper, dunkle Meerbrasse
kuruma-ebi (車蝦): Geisselgarnele

maguro (鮪): Thunfisch
makajiki (まかじき）: blauer Marlin
mamakari (ままかり): Sprotte
masu (鱒): Forelle
meji (maguro) (めじ): junger Thunfisch
mekajiki (真旗魚): Schwertfisch
mirugai (海松貝; 水松貝): Klaffmuschel
mutsu (むつ): Blaufisch oder Gnomenfisch

negi-toro (葱とろ): Bauchstück vom Thunfisch
ni-ika (煮烏賊): Kalmar

ohyoo (大鮃): Heilbutt
okoze (虎魚): Steinfisch
otoro, ootoro (おとろ): fette Bauchstücke vom Thunfisch

saba (鯖): Makrele
sake, shake (鮭): Lachs
sanma (秋刀魚): pazifischer Makrelenhecht
sawara (鰆): Stöcker
sayori (細魚): Halbschnäbler
seigo (せいご): junge Seebrasse

shako (蝦蛄): Heuschreckenkrebs
shibaebi (芝蝦): grau Garnele
shiitake (椎茸): Shiitake-Pilze
shima-aji (縞鰺): eine Variante der Stachelmakrele
shime-saba (締鯖): Makrele
shira-uo (白魚): Breitling
shiro maguro (白鮪): weisser Thunfisch
shiromi (白身): Fische mit weissem Fleisch

surimi (擂り身; 摺り身): Surimi
suzuki (鱸): Wolfsbarsch

tai (鯛): Roter Schnapper
tairagai (平貝): Flachmuschel
tako (章魚): Polyp (Oktopus)
torigai (鳥貝): Herzmuschel
toro (とろ): besonderes Bauchstück vom Thunfisch
tsubugai (つぶがい): Japanischer Schellfisch

unagi (鰻): Japanischer Aal
uni (海栗): Seeigelrogen


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Fische im Sommer


Fische der Saison


Frühling

Blaue Sprotte (kibinago)
Breitling (shirauo)
Felsfisch (mebaru, mebare)
Fliegender Fisch an der Küste (hama tobiuo)
Halbschnäbler (sayori)
Hering (nishin)
Skorpionfisch (kasago)
Stöcker, Spanische Makrele (sawara)


Sommer

Aal (unagi)
Bachforelle (iwana)
Bastard-Makrele (kanpachi)
Degenfisch (tachiuo)
Gelbschwanz, junger (hamachi)
Gestreifter Stierkopfhai (isaki)
Japanischer Butterfisch (ibodai)
Meeraal (anago)
Meerbrasse (Suzuki)
Plattkopf (kochi)
***** Iwashi 鰯 (いわし) sardines KIGO List and FOOD
Schwertfisch, Blauer Marlin (makajiki)
Seeaal (hamo)
Sillago (kisu)
Stachelmakrele (aji)
Steinfisch (okoze)
Süßwasserlachs (ayu)


Herbst

Atkamakrele (hokke)
Bonito (katsuo)
Feilenfisch (kawahagi)
Gepunkteter Heilbutt (hoshigarei)
Kalmar (ika)
Kaulkopf (kajika)
Lachs (sake, shake)
Lachsforelle (masu)
Lodde (shishamo)
Makrele (saba)
Makrelenhecht (sanma)
Regenbogenforelle (nijimasu)
Säbelfisch ?Schwertfisch (gindara) : Silver Cod fish
Steinscholle (ishigarei)
Südlicher Kaiserbarsch (kinmedai)


Winter

Alse/Maifisch (kohada/shinko)
Blaubarsch (mutsu)
Breitling (shirauo)
Edelhecht (kamasu)
Gelbhäutiger Thunfisch (kihada)
Gelbschwanz (buri)
Glattbutt (hirame)
Großaugen-Thunfisch (mebachi)
Indischer Thunfisch (minami maguro)
Kabeljau (tara)
Kugelfisch (fugu)
Makrele (saba)
Sägebarsch (hatahata)
Schwarzer Thunfisch (kuromaguro)
Seebrasse (tai)
Seeteufel (ankoo)
Seezunge (karei)
Stint (wakasagi)
Stöcker (sawara)
Südlicher Kaiserbarsch (kinmedai)
Thunfisch (maguro)
Ziegelfisch (amadai)


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Shogayaki Ginger Meat

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Shogayaki Ginger Roasted Meat

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

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Explanation


Shoogayaki, 生姜焼き, しょうが焼き
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It is delicious in summer.

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Shoga-yaki is simple but is a very popular dish in Japanese cuisine. Shoga means ginger, and yaki means grill or fry. Fresh ginger is an important ingredient as it is often used in Japanese cooking. Common main ingredients in shogayaki are beef or pork. Pork shogayaki is the most popular.

Shogayaki is often put in a lunch box since it still tastes good when it's cold. Of course, it's the best to be served hot. Placing shoga-yaki on top of hot plain rice is a good way to serve. If you serve it on a plate, put thinly chopped cabbage on the side.
source : 　japanesefood.about.com

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Worldwide use


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HAIKU



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