Fukushima Aizu

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Fukushima　福島



Fukushima Prefecture (福島県, Fukushima-ken) is a prefecture of Japan located in the Tōhoku region on the island of Honshū. The capital is the city of Fukushima.

In the 4th century, Fukushima was incorporated into the Yamato Province, Japan's first unified nation.

The Shirakawa Barrier and the Nakoso Barrier were built around the 5th century to protect 'civilized Japan' from the 'barbarians' to the north. Fukushima became a Province of Mutsu after the Taika Reforms were established in 646.

The province of Fukushima was conquered by Prince Subaru in 1293. This region of Japan is also known as Michinoku and Ōshū.
The Fukushima Incident took place in the prefecture after Mishima Michitsune was appointed governor in 1882.

Fukushima is the southernmost prefecture of Tōhoku region, and the closest to Tokyo. It is divided by mountain ranges into three regions called (from west to east) Aizu, Nakadōri, and Hamadōri.

Legend has it that an ogress, Adachigahara, once roamed the plain after whom it was named. The Adachigahara plain lies close to the city of Fukushima.

©　More in the WIKIPEDIA !


. Aizu matsuri 会津まつり Aizu festival .
and Lord Hoshina Masayuki 保科正之


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Regional Dishes from Fukushima　福島郷土料理



Aizu jidori 会津地鶏 local chicken from Aizu Wakamatsu
They come in many local dishes and in the station lunchbox of
Koriyama 郡山市.
. . . CLICK here for Photos !


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bandeimochi ばんでい餅 Bandei rice cakes
They are covered with special じゅうねん味噌 junen miso, ten year old miso, and then roasted over a charcoal fire
These mochi are eaten at the rituals at the
. Yama no Shinkoo 山の神講 The Mountain God prayer group .



komugi manjuu 小麦まんじゅう manjuu cakes from wheat flour


konnyaku こんにゃく gelatinous food made from devil's-tongue starch
Konnyaku is grown in Gunma, Tochigi and Fukushima. I
. Konnyaku, konjac, konjak 蒟蒻 Amorphophallus rivieri .



kuriimu pan クリームパン small white bread with cream
from Koriyama 郡山
kuriimu bokkusu クリームボックス toast with cream
- source : tabelog.com/fukushima - Photos


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にしんのさんしょう漬け / にしん山椒漬 nishin no sanshoo tsukemono
herring pickled with Japanese pepper


CLICK for more photos !

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Herring with sansho pepper
Nishin-No-Sansyo-Zuke is one of the representative dish of Aizu.
Gutted, cleaned and dried herring is pickled with leaves of sansho pepper and soy sauce. This particular dish can be tasted only in Aizu. Characteristic of sansho pepper preserve herring longer, peculiar scent and sour taste can remove smell and bitter taste of fish. The soft body of fish preserved in the way taste awesome. This is the best dish along with drinks and as a side dish. Special ceramic serving bowls are produced.
- source : www.tif.ne.jp/lang


. Japanese pepper, "Mountain pepper"(sanshoo 山椒) .

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- and one more speciality with Mountain Pepper

sanshoo-uo no kunsei さんしょううおのくんせい smoked salamander
山椒魚の燻製. サンショウウオの燻製
kuroyaki 黒焼き



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karee 　カレー curry sauce for many dishes

karee chaahan カレーチャーハン fried rice with curry sauce
. . . CLICK here for Photos !

karee raamen　カレーラーメン noodle soup with curry sauce
. . . CLICK here for Photos !


karee yakisoba カレーやきそば fried noodles with curry sauce

- from Aizu Wakamatsu
. . . CLICK here for Photos !


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kurikomochi, kuriko mochi 栗粉餅 mochi with sweet chestnut powder


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kozuyu こづゆ soup for festive situations
tsuyuji つゆじ is another name.
from Aizu Wakamatsu 会津若松

The soup is made with dried scallops (hotategai). Various vegetables and fu gluten are added. Soy sauce and some ricewine give it a special taste.
It is served in wide dishes, often made of red lauquer.
. . . CLICK here for Photos !
There is a more simple dish called
zakuzaku ざくざく vegetable soup
where the soup for every day is made from konbu and cheap vegetables like daikon are used.

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KOZUYU (Traditional local soup)
This clear soup is an essential dish served on auspicious occasions, such as at the new year, and at other ceremonial gatherings. Each family has handed down their own recipe to their children and grand children. Basically the soup is made from dried scallop holdfasts, carrots, mushrooms, konnyaku jelly noodles, wheat gluten croutons (mame-fu), seasoned with salt and soy sauce. In addition, it should be served in exclusive bowls, called Teshio-zara, (red lacquer produced in Aizu-Wakamatsu). Long ago, it is a custom to bring great dish served in other houses to your own house and have them with family. Common practice is to have as much of the soup as you like.
- source : www.tif.ne.jp/lang/en

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nikusushi, niku sushi 肉寿司 meat sushi
from Aizu Wakamatsu, with ginger
horsemeat 馬肉 is used.

肉寿司三種盛 - 赤身、中落ち、稲荷。


source :　sibumi.blog103.fc2.com


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Shirakawa 白河


ramen with soy sauce flavor

Residents point to the local variety of ramen noodle soup as the town's main claim to fame.





Shirakawa Daruma Ramen 白河だるまラーメン
Noodle soup "Daruma"


Daruma sake　だるま酒　Ricewine in a bottle looking like a Daruma
from Shirakawa
http://www.senkoma-shuzou.co.jp/
Shirakawa Daruma Ricewine ”白河だるま酒”




Museum : Shirakawa Daruma Dolls 白川だるま


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soba 蕎麦 buckwheat noodles
Buchweizennudeln
. . . CLICK here for Photos !


Fukushima Soba Kaidoo
福島蕎麦街道
Soba Road of Fukushima


Negi-soba (Takato-soba)
Soba with green onion　高遠そば
Taste the history of Aizu.
You can try Negi-soba (soba originated in Takato) at Ouch-Juku in Shimogo-Machi, a town in Fukushima Prefecture's Aizu region. Long ago, when Prince Masayuki Hoshina returned to Aizu from Nagano Prefecture, a retainer from Nagano's Takato clan came with him.
The retainer introduced people in Aizu to eating soba with grated daikon radish when they saw him eating it. The practice spread throughout the Aizu area, becoming known as "Takato-soba."
Some time later, the owner of the Misawaya restaurant at Ouchi-Juku came up with the idea of eating Takato-soba with a green onion in place of chopsticks and use it as a spice. These days, it is a popular local comfront food in Ouchi-Juku. When traveling through Fukushima, this unique local dish should be tried at least once.

Aizu - Home town of soba
Tasty hand-made soba and warm hospitality...
A great treat for the people of Aizu, soba (Japanese buckwheat noodles made in Aizu) has its own unique cultural history. Because the buckwheat is harvested after its ripens, Aizu soba boasts a delicate balance of flavor and fragrance. The native species which have been cultivated in Aizu for generations are especially delicious and yield bountiful harvests. It is from those crops that the famous "Shinano Ichi-go" ("Shinano No.1") soba originated. Recently, cultivation has begun in earnest of a new kind of buckwheat called "Aizu no Kaori ("the flavor of Aizu") . It has been registered as a type of soba unique to Fukushima Prefecture. This new soba is chewy and sweet, and possesses a beautiful aroma. We recommend trying and comparing both the traditional and the new.
- source : www.tif.ne.jp/lang

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wappa meshi　わっぱ飯
(Seasonal rice in special "Mage-Wappa containers)
"Mage-Wappa" is a kind of container which was used as a lunch box by the woodcutters of Hinoemata Village for over 600 years. "Wappa Meshi" contains a variety of dishes made with seasonal vegetables local to the mountains of Aizu.
- source : www.tif.ne.jp/lang


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yubeshi ゆべし / 柚餅子 sweet made from a yuzu citron.
yuzu is stuffed with mochigome, miso, soy sauce, sugar and nuts, simmered.
かんの屋のゆべし（福島県）Kannoya
. . . CLICK here for Photos !

Daikokuya's Kurumi Yubeshi
Kaden Yubeshi

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- - - - - Popular Sweets and Food of Fukushima

Daikokuya's Kurumi Yubeshi
Ecusson Pie
Kaden Yubeshi
Kumata Bun
Kuu-ben - bento with Tamakawa village's specialty vegetable, Kushinnsai.
Mamadoll
Shibori tomato juice - Using a technique called "Shibori," the tomatoes are grown without being watered, causing their own natural sweetness to come out.
Usukawa Manjuu

Japanese Sake (rice wine) made in Fukushima

Sukagawa City is the hometown of Tsuburaya Eiji, creator of Ultraman.

With photos here :
- source : www.fks-ab.co.jp/guide


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Worldwide use


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Things found on the way


. Koma 駒 horse folk toys from Fukushima


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HAIKU



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Related words

***** WASHOKU : Regional Japanese Dishes


March 11, 2011
. Japan - after the BIG earthquake - 　　

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Fujisan Specialities

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Mount Fujisan, Fujiyama

***** Location: Japan
***** Season: See below
***** Category: Earth

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Explanation




Mount Fuji (富士山, Fuji-san),
is the highest mountain in Japan at 3,776 m (12,388 ft). Along with Mount Tate and Mount Haku, it is one of Japan's "Three Holy Mountains" (三霊山 Sanreizan). An active volcano that last erupted in 1707–08, Mount Fuji straddles the boundary of Shizuoka and Yamanashi prefectures just west of Tokyo, from which it can be seen on a clear day. It is located near the Pacific coast of central Honshū. Three small cities surround it: Gotemba (south), Fujiyoshida (north) and Fujinomiya (southwest).
Mount Fuji's exceptionally symmetrical cone is a well-known symbol of Japan and it is frequently depicted in art and photographs, as well as visited by sightseers and climbers.
©　More in the WIKIPEDIA !


Fujisan overlooks the Kanto plain.
He was north of Edo and was a protective deity, symbolized also in the "Genbu 玄武
black warrior" of Chinese lore.
"Tozai Nanboku 東西南北 The Four Heavenly Directions

There were many "Mount Fuji worship groups" in Edo, "Devotional Fuji confraternities" (Fujiko（fujikoo, fujikou　富士講).
Worshiping the mountain from the north (modern day Tokyo) would be considered an Edo religion.
The Fuji Asama Shrine in Asakusa


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Let us look at some food specialities with FUJISAN.


富士山新五合目のレストハウス Resthouse at the 5th station
. . . CLICK here for Photos !


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Fujisan karee 富士山名物カレー "Curry a la Fujisan"
The rice is heaped like a little mountain top
. . . CLICK here for Photos !



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Fuji no kokemomo 富士のこけもも
"Bilberries from Mount Fuji"
A sweet of the rakugan pressed sugar type. Each stick is pressed in a wooden form by hand.
kokemomo , lit. "peach from the moss", is a bilberry (cowberry, Preiselbeere) that grows in the area and the berries are prepared to a paste (an). These sweets with their red and white color make an auspicious present for the New Year.


苔桃も節句に逢ふや赤い花
kokemomo mo sekku ni au ya akai hana

bilberries too
for the Boy's festival -
red flowers

Kobayashi Issa


kokemomo no hana 苔桃の花 (こけもものはな)
flowers of the bilberry
kigo for late spring
. . . CLICK here for Photos !


kokemomo 苔桃 (こけもも) bilberry, Preiselbeere
kokemomo no mi 苔桃の実（こけもものみ）bilberry berries
Vaccinium vitis-idaea
kigo for early autumn




kokemomo sofuto こけももソフト
soft ice cream with bilberries


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Fuji manjuu 冨士饅頭　
Manju cakes in the form of Fujisan
For the outside flower from mochigome is used.



富士山名物　小麦まんじゅう
komugi manjuu 小麦まんじゅう manju made from wheat
They look white like snow.
. . . CLICK here for Photos !


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富士山育ちのニジマス trout from Mt. Fuji


Fujisan masu no sushi 富士山ますの寿し
sushi with trout from the clear waters of rivers from Fujisan



masu baaga 富士宮 虹鱒 マスバーガー
trout hamburger from Fujinomiya Town
. . . CLICK here for Photos !


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Fujisan meronpan 富士山メロンパン melon bread
Mount Fuji Melon Pan
With the snow on the top.
Sold at many local bakeries and at the 5. Station.


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Fuji no mizu 富士の水 bottled water from Mount Fuji


富士山美水 Fujisan Bisui Brand
"beautiful water from Fuji"
. . . CLICK here for Photos !


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Fuji sabure 富士サブレー butter cookies "Fuji"
in the form of Fujisan with almonds and a white top. They come in a box in the mountain shape.



富士山さぶれ butter bisquits


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Fuji sanchoo 富士山頂 "top of Mount Fuji"


also called
oppai manjuu おっぱい饅頭 "nipples manju"


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Fuji wain　冨士ワイン wine called "Mt. Fuji"
From Yamanashi


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Mt. Fuji Yokan (富士山羊羹)
matcha green tea and sweet beans jelly
by Kindaruma Japanese sweet shop, Kawaguchiko, Yamanashi

- source : Just Love Japan - facebook -

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Fujisan Yakisoba 富士山焼きそば fried noodles
. . . CLICK here for Photos !


Fujinomiya Yakisoba 富士宮焼きそば
This town is famous for its yakisoba fried noodles.
. . . CLICK here for Photos !


Fujinomiya nijimasu baagaa 富士宮 虹鱒 マスバーガー
trout hamburger from Fujinomiya Town. masu baagaa
. . . CLICK here for Photos !





Fuji yakimeshi senbei 焼きめしせんべい
Rice crackers
With sweet soy sauce flavor

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The town of Fuji at the foot of Mount Fuji is using Kaguyahime as a tourist attraction.
The story goes that her prince came after her and they lived happily in a stone cave in the mountain, which is named FUJI 不死 Mountain where you do not die.


Kaguyahime chazuke 富士かぐや姫茶漬け bowl of rice with tea
. Kaguyahime . 　


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Fujisan yamamori 富士山盛り
buckwheat noodles
extra large portion "like a mountain" yamamori


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Yoogantoo 溶岩糖 "Lava Sugar" sweets
The red ones remind us of the still burning lava.


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Fuji no Yuki 富士の雪 "Snow on Mount Fuji" Tofu
a kind rough yosedofu よせ豆腐, prepared with the fresh water of Mt. Fuji


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Furoshiki


富士山土産 Fujisan o-Miyage souvenirs
More Photos of famous FUJI souvenirs
Reisemitbringsel


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Worldwide use


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Things found on the way

EXTERNAL LINKS

fujibrand.jp/brand/gourmet/index.html



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HAIKU and SENRYU

Fuji, Mt. Fuji, Fujiyama, Fujisan
Mount Fuji and Haiku



hatsu Fuji 初富士 first view of Mt. Fuji
kigo for the New Year


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source :　www.shinmura.co.jp

Fujisan Nabe　富士山鍋 pot to heat food

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Related words

***** WASHOKU : Regional Japanese Dishes



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Ehime Matsuyama

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Ehime 愛媛県, Matsuyama 松山




Ehime Prefecture (愛媛県, Ehime-ken) is a prefecture in northwestern Shikoku, Japan. The capital is Matsuyama.

Until the Meiji Restoration, Ehime prefecture was known as Iyo province. Since before the Heian period, the area was dominated by fishermen and sailors who played an important role in defending Japan against pirates and Mongol invasions.

After the Battle of Sekigahara, the Tokugawa shogun gave the area to his allies, including Kato Yoshiaki who built Matsuyama Castle, forming the basis for the modern city of Matsuyama.

The name Ehime comes from the Kojiki and means "beautiful maiden."

The rural areas of the prefecture mostly engage in agricultural and fishing industries, and are particularly known for citrus fruit such as mikan (tangerine) and iyokan and cultured pearls.

Doogo Onsen 道後温泉　hot springs of Dogo
©　More in the WIKIPEDIA !


Temple Komyoji, Koomyoo-Ji 南岳山 光明寺
Rebuild by Ando Tadao 安藤忠雄 in 2000
in Saijo Town 西条
. . . CLICK here for Photos !



under construction
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Hakata no shio 伯方の塩 salt from Hakata island



It contains no artificial additives or colourings and the natural salt is crystallized by the sun's heat and wind, and dissolved with ground water on Hakata island to remove impurities. Hakata no Shio is naturally dried to preserve the precious nutrients of seawater. Use in dishes such as soup, steamed dishes, fried dishes, pickle making etc to achieve a deeper level of delicate flavours. It is also excellent for beauty regimes such as sea salt baths and salt scrubs.
source : 　www.japancentre.com


Hakata no shio raamen 伯方の塩ラーメン salt ramen from Hakata
. . . CLICK here for Photos !


Hakata no shio sofuto kuriimu 伯方の塩ソフトクリーム
soft icecream with salt from Hakata, also normal icecream
Big chunks of salt are sprinkled on the ice. A waffle in the form of a heart is added for easier eating.
. . . CLICK here for Photos !


Hakata no Shio, Daifuku 伯方の塩　純生大福
Manju with sweet tsubu an red bean paste paste. The outside is made with salt. Sold in Matsuyama.
. . . CLICK here for Photos !


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World Tasty Museum
世界食文化博物館 　
Imabari Town, Nihon Shokken

Introducing the Food Culture of the Whole World !


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Matsuyama Botchan Dango



Matsuyama Doogo Mochi



Matsuyama Town


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Matsuyama age 松山あげ abura age toofu from Matsuyama
speciality of Iyo 伊豫名産
An unusual relative of tofu pouches is Matsuyama age, which comes in light crisp sheets that are mild in flavor, golden brown in color, and about 6 by 8 by l/4 inch in size. Rich in protein (24%) and oil (64%), and very low in moisture (4.5%), it stores very well. It was first developed on Japan's island of Shikoku at the start of the Meiji period (1868-??). A famous maker is Hodoya Shoten, Doita-cho 499-1 in Matsuyama city. A similar product is made in Okinawa.
source : 　www.soyinfocenter.com
. . . CLICK here for Photos !

Matsuyama agedon 松山あげ丼 tofu pouches on rice


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Other dishes from Ehime 愛媛の郷土料理



agemaki あげまき deep fried kamaboko fish paste
kamaboko no agemono




amago no kanro ni あまごの甘露煮 amago salmon sweetly simmered
amago あまご/ 甘子
flavored with honey, mirin and soy sauce, simmer for 3 hours. Bones are soft to be eaten.
. . . CLICK here for Photos !


ayu no ametaki 鮎の飴炊き sweetly grilled ayu fish
with soy sauce and sugar
These fish are a speciality of the Hijikawa ひじかわ / 肱川and the town of Ozu 大洲.
. . . CLICK here for Photos !


botecha ぼて茶


chikutan aisu 竹炭アイス ice cream with bamboo coals
speciality of the Hijikawa ひじかわ / 肱川and the town of Ozu 大洲
. . . CLICK here for Photos !



fugu 河豚 globe fish, puffer fish
Ainan Town 愛南, new fugu without poison
November 27, 2009


fukumen, fuku men　福麺 "auspicious noodles"
"good fortune noodles"
A specialty of Uwajima.
The noodles are "shirataki", made from Konnyaku.
Four auspicious colors of orange, pink, green and white ingredients are finely chopped (soboro):
mandarin peel, leek and green sea weed. salty fish meat (tenpu)
It is eaten in the auspicious occasions such as wedding ceremonies.
. . . CLICK here for Photos !



gessoomochi, gessoo mochi 「月窓餅」（げっそうもち）
very soft warabi fern mochi filled with anko bean paste and covered with kinako powder.
From the town Ozu (Oozu 大洲) along the river Hijikawa.
Made by the family Murata for many generations. 村田文福老舗
. . . CLICK here for Photos !



igisu doofu いぎす豆腐 bean curd from marine plants
igisu seaweed from 越智郡
. . . CLICK here for Photos !



iwashi no tsumirejiru いわしのつみれ汁 soup with sardine balls
famous in many parts along the Inland sea.
With vegetables that grow in the family garden.
. . . CLICK here for Photos !


izumiya いずみや cuisine from Izumiya
developed from merchants from Osaka coming to the copper mines of 別子銅山
Mostly fish and and okara instead of rice, since the people were too poor to afford white rice.
In Southern Iyo it is also called maruzushi 丸ずし or hookanmuri ほうかんむり.
. . . CLICK here for Photos !


jakoten じゃこ天


kajika ryoori かじか料理

kanimeshi かにめし rice with crabs


kuri 栗 chestnuts
one of the specialities of Ehime
kurigohan 栗ごはん rice cooked with chestnuts
kuritaruto 栗タルト sweet roll with chestnuts


pon juusu ポンジュース mikan juice
. . . CLICK here for Photos !



sekkajiru 石花汁（せっかじる）"Stone flower soup"
From the stone cutting area of Ooshima 大島の石切場.
Heated stone pieces were thrown in a soup pot to heat the dish. When it comes to a boil, bukubuku, it looks almost as if flowers are blooming.
. . . CLICK here for Photos !


shooyu mochi しょうゆ餅 mochi with soy sauce
for March 3 Doll festival, since the first Daimyo of Matsuyama,
Matsudaira Sadakatsu 松平定勝 (1560 - 1624).
Many families celebrate the Doll festival in April, adjusting from the lunar calendar.
. . . CLICK here for Photos !


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tai 鯖 sea bream
a speciality of Matsuyama, where it comes in all sizes. The small tai can be prepared at home, complete with the head (kashita tsuki) as an auspicious dish for festivals.


taimeshi 鯖めし/ たいめし tai fish on rice
..... Uwajima 宇和島鯛めし sea bream from Uwajima
. . . CLICK here for Photos !


tai, amadai no kabutonabe かぶと鍋 "helmet hodgepot"
the fish is cooked with head and bones. All kinds of vegetables are added, also wakame, chicken and others.
Speciality from Awa Island is "Uzushio Kabuto Nabe", where sudachi lime juice is added.


taimen　鯛麺 / 鯛めん, tai somen 鯛素麺 sea bream on noodles
this is a pun on auspicious words, for a first meeting (go-taimen　対面), so the fish is served when meeting important people or for a wedding arangement (miai) meeting.
A whole grilled sea bream is placed on colorful noodles　(goshiki soomen).

. . . CLICK here for Photos !


goshiki soomen 五色素麺　Somen noodles in five colors
a speciality of Matsuyama since the Edo period.
five-color noodles, five-colored thin noodles
Yellow from eggs, green from tea, brown from buckwheat flour, red from ume plums and shiso perilla and white from wheat flour.
. . . CLICK here for Photos !



Matsuyama sushi 松山すし . 松山鮓（まつやまずし）
Sushi a la Matsuyama 松山寿司
The rice is cooked with sugar and pieces of simmered small sea bream. The rice is then cooled while the daughter fans the rice and mother adds the vinegar.
The rice is then decorated with colorful food items, including more sea bream pieces.
This special "taste of mother" (o-fukuro no aji) is handed down in all families.

When Natsume Soseki came to visit Masaoka Shiki in Matsuyma in 1892, Shiki's mother Yae prepared the dish for them. Kyoshi, who happened to be there too, wrote about this meeting, describing Soseki sitting in his western suit on the cushion, trying to eat carefully so as not to soil his suit and the floor and finishing every little grain of rice.


The local station lunch wrapper shows the three sitting there and mother Yae. You can see Kyoshi as a young man on the left, next to Mother Yae. Shiki wears a Japanese kimono.


Masaoka Shiki wrote three haiku about this sushi and the visit.


われに法あり 君をもてなすもぶり鮓
ware ni hoo ari kimi o motenasu moburi sushi

here is the law
when entertaining you -
our mixed sushi



ふるさとや親すこやかに鮓の味
furusato ya oya sukoyaka ni sushi no aji

my dear hometown -
my mother is well and
the taste of sushi



われ愛す わが豫州 松山の鮓
ware aisu waga Yoshuu Matsuyama no sushi

I love my hometown
in the province of Iyo -
Matsuyama sushi

(Yoshuu is an old name for Iyo no kuni.)



Memorial stone with these three haiku in front of Matsuyama station. The sea bream are also added to the memorial.


Later during the New Year of 1895, Shiki wrote

漱石が来て虚子が来て大晦日
Sooseki ga kite Kyoshi ga kite ooomisoka

Soseki came
and Kyoshi came -
New Year's eve


. Matsuyama and Masaoka Shiki 松山と正岡子規 . 　







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tonkatsu pafee トンカツパフェ ice with pork cutlet
pork parfait

freshly fried pork cutlet around a bowl of vanilla icecream, apple slices and whipped cream !
Cutlet is taken by hand, smeared with ice cream and sandwiched with an apple slice.
Served in Matsuyama town.



. . . . . SWEETS

guroobu ichigo グローブ苺 strawberries in the form of a baseball glove

mikan sofuto みかんソフト soft ice cream with mikan


shigure しぐれ/ 志ぐれ（お菓子）square sweets "winter rain"
from dango flower, soybeans flower, sugar and some salt, put in a square box and steamed
From 伊予国の大洲
. . . CLICK here for Photos !
shigure with sweet chestnuts 栗しぐれ kuri shigure
at Otsu Machi no Eki 大洲まちの駅「あさもや」


Yamadaya manjuu 山田屋　まんじゅう
Manju dumplings from Yamadaya
with red beans from Tokachi (Hokkaido). Made for 140 years.
One of the Shikoku pilgrims showed the owner of a store that sheltered him for one night how to make these manju and they soon became a hit with the sweet eaters.
The first owner thought it was a deity, the Yakushi Nyorai from Yamada Yakushiji Temple 山田薬師如来 of Uwachoo 宇和町 and so took the name.
The maker is now in the fifth generation with these traditional slightly pink manju.
. . . CLICK here for Photos !

This is one of the three famous Yakushi temples in Japan.
It is one of the New Mandala Pilgrimages of Shikoku, Nr. 53, Zenpuku-Ji　善福寺

Yakushi Temple Hall

The other yakushi temples
島根県 の一畑薬師（いちはたやくし　Ichihata Yakushi）
and
福岡県久留米市にある柳坂山 永勝寺(りゅうばんざん えいしょうじ Eishoo-ji).

Yakushi Nyorai 薬師如来、Buddha of Medicine and Healing
- Introduction -


. Folktales about Yakushi Nyorai薬師如来 .



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Related words

Matsuyama, die Haiku-Stadt


***** WASHOKU : Regional Japanese Dishes

***** . Folk Toys from Ehime .

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Yamagata Dadacha mame

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Dadacha mame ... beans

***** Location: Japan, Yamagata
***** Season: Autumn
***** Category: Humanity

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Explanation

Edamame beans are a kigo for autumn. 　

Dadacha mame, dadachamame だだちゃ豆（だだちゃまめ）
are a kind of edamame.
'the king of edamame' as some say.

This is a speciality of Tsuruoka town in Yamagata.
山形県鶴岡市の特産品。



The hair on the pod are green and the indent between the beans rather strong. They do not look very pretty, but their taste is exceptional with a strong flavor toward SWEET.

They are peculiar about the soil they grow in and not suited to many kinds of cultivation. Many are still picked in the wild. Their harvest time is short (July to September) and they do not keep long in store shelves, so they are mostly consumed locally. They come in many varieties, higan-aoi among them.
小真木・甘露・早生白山・白山・尾浦
The main area of cultivation is the village of Shirayama 鶴岡市白山（しらやま）in the Tsuruoka town area.

Now many are also planted in the Shonai plain near Sakata town at the foot of Mount Chokai, but this is not the original location.
The town of Tsuruoka is trying to get the license for this brand name.


When the lord of Shonai 海坂藩 in the Edo period was offered these beans for the first time, he is supposed to have said:

この枝豆は、どごのだだちゃの作った豆だや？」
kono edamame wa doko no dadacha no tsukutta mame da ya?

These delicious beans, which daddy produced them?

Since then, they have been called dadacha beans.

Another version says, because the father of the family (o-toosan, oyaji, dadacha in the local dialect) was the first to taste them, hence the name. Nowadays dadacha is not used much to adress one's father, it does not seem polite enough.

Nowadays it is eaten fresh but there are also many snacks with it.



Mochi with Dadacha beans



. Tsuruoka Tenmangu Festival 鶴岡天満宮祭


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Other specialities of Tsuruoka town,
and the Kamuro area of Yamagata


minden-nasu みんでんなす, 民田なす small round eggplants used for delicious pickles
民田茄子 minden eggplants.
See haiku by Matsuo Basho below.
At the foot of mount Kinbosan (Kinboosan) 金峰山 there is a small village called Minden where these eggplants are grown. More than 300 years ago a visitor from Kyoto brought some seeds from eggplants to this village.
They area also prepared as karashi 辛子漬け mustard pickles to keep for a long time or as hitobanzuke 一夜漬け over night pickles with salt.
. . . CLICK here for Photos !


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mizukake gohan　　水かけごはんはやっぱり cooked rice with water
The poor people of the mountain areas did not waste one grain of rice. After cooking in a pot, all leftovers were carefully picked up and eaten ... tasting good with the clear water of Yamagata.
Nowadays, cooked rice is washed, put in bowls and water added to the brim.
This is a lunch speciality in the hot summer months, eaten with a few pickles of cucumbers and eggplants.




modatsu もだつ kind of mushroom that grows on trees


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In some areas of Northern Japan edamame still in the pod are boiled with miso soup, to give it a special flavor. Some say the miso soup tasts like crab miso soup.


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Yamagata is famous for its fruit, cherry and more.


benigaki 紅柿 red dried persimmons
A special variety that only grows in Kaminoyama village
上山特産
. . . CLICK here for Photos !



rafuransu, La France ラ・フランス pears
Birnen
. . . CLICK here for Photos !


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Worldwide use




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Things found on the way


Shinjō, Shinjo, Shinjoo (新庄市; -shi)

Shinjo Matsuri 新庄祭 Shinjo Festival
しんじょ まちゅり / 新庄祭り

One of the premier festivals of Yamagata Prefecture, Shinjo Matsuri is a Summertime celebration held on August 24 - 26 annually. Held since 1755, the festival was established by the local Daimyo (feudal lord) to lift the spirits of the common people after a particularly bad harvest. The current incarnation of the festival includes traditional dancing, a reinactment of the first "Daimyo Parade", traditional festival vending stalls, and the Yatai Parade.



Yatai Parade 山車（やたい)
The Yatai Parade is the premier event of Shinjo Matsuri. Each neighborhood in the city constructs large, vivid scenes from Japanese/local history, folklore, and/or fairy tales on wide floats. These are then pulled throughout the city by children both at day and at night for the three days of the festival.
A traditional hayashi band of taiko drums, cymbals, shamisen, and Japanese flute follow behind. The hands, feet, and faces of the figures on the floats are traditional Noh design and many floats cost as much as half a million yen to build. The floats are judged and the three winners displayed in Shinjo Station, and the Shinjo History Center. The rest are dismantled.
©　More in the WIKIPEDIA !


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HAIKU

だだちゃ豆だだちゃのさげて来たりけり
dadacha mame dadacha no sagete kitari keri

dadacha beans
daddy comes along
carrying them

anonymous
source : 　www.yamamoto-noriten.co.jp
Haiku about Edamame


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名月や土産に買へりだだちゃ豆　
meigetsu ya miyage ni kaeri dadacha mame

full autumn moon -
as souvenir I bought
dadacha beans

source : 　俳句の累積

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Minden Nasubi Eggplants


めずらしや山をで羽の初茄子
めずらしや山を出羽の初なすび
mezurashi ya yama o Dewa no hatsu nasubi

how wonderful and extraordinary !
coming out of the sacred Dewa mountains
to these first eggplants
Tr. Gabi Greve

"After we confined ourself in Haguro-Sanzan Shrine to pray for seven days, we have come down to Tsuruoka Town. Then we are given a warm welcome at Nagayama Juko's residence. How delicious the new eggplants are at the dinner."

Surprizingly new!
After the mountain visit
The year's first eggplant of Dewa.
Tr. Oseko

Matsuo Basho at Sakata

A greeting hokku for his host, Nagayama Shigeyuki 長山重行.

WKD : Oku no Hosomichi 2008




MORE food haiku by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


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Related words

***** Edamame beans （えだまめ)　枝豆 　


***** WASHOKU : Regional Japanese Dishes
dadaja
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Chiba Prefecture

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Chiba Prefecture 千葉県

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

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Explanation



Chiba Prefecture (千葉県, Chiba-ken) is a prefecture of Japan located in the Greater Tokyo Area. Its capital is Chiba City.

Most of Chiba lies on the hilly Boso Peninsula　(Boosoo Hantoo 房総半島), a rice farming region。The Kuroshio Current flows near Chiba, which keep it relatively warm in winter and cooler in summer than neighbouring Tokyo.

The prefecture boasts Japan's second-highest agricultural output: among all the prefectures, only Hokkaidō produces more agricultural products, and Chiba leads Hokkaidō in vegetable production. Seaweed is harvested in large quantities from Tokyo Bay.
©　More in the WIKIPEDIA !


Narita san and the famous Shinshoji Temple
Reference Narita-San Temple


Narita Airport


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Dishes from Chiba　千葉の郷土料理


aji no tataki アジのたたき chopped horse mackerel
a kind of nameroo, but with vinegar in summer
. . . CLICK here for Photos !
geschnetzelte Rossmakrele



bakagai ryoori バカ貝料理 dishes with bakagai shells
They contain a lot of protein and are healthy, they do not fatten the human being.
Eaten as sashimi, tempura, deep fried, with vinegar and more.
. . . CLICK here for Photos !
Trogmuschel, Mactra chinensis



datemaki sushi 伊達巻鮨 sushi surrounded by a large datemaki egg
from the town of Choshi 千葉県銚子市 / 銚子　伊達巻
The sweetened egg is prepared without any ground fish. Datemaki is usually only eaten for the New Year, but in Choshi, the fishermen started to eat it when coming back hungry from the fishing expedition.
. . . CLICK here　for Photos !



imo yookan, imo yokan　芋ようかん yookan jelly from sweet potatoes
. . . CLICK here for Photos !




Ishii shokuhin miito booru 石井食品
Ishii no miito booru イシイのミートボール
meat balls from Ishii
They come in many different flavors, used for bento and are loved by kids.
Ishii company makes a lot of different preparations for easy use in bento boxes.
. . . CLICK here for Photos !　


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iwashi ryoori いわし料理 dishes with sardines
sardines are fishes in the waters off Chiba all year round. They are best eaten fresh, because they do not keep well. iwashi basically means yowashi, not easy to keep.
maiwashi 真いわし Sardinops melanostictus (Sardine)
katakuchi iwashi かたくちいわし Engraulis japonica. (Sardelle)
urume iwashi うるめいわし Etrumeus teres (Heringsart)
Most are fished of Chooshi 銚子 along Kujukurihama 九十九里浜 and in this area there are more than 100 ways to eat iwashi.

iwashidango no tsumire jiru 鰯団子のつみれ汁 soup with sardine balls

iwashi no goma-ae イワシのごま漬 sardines with sesame dressing
made from fresh katakuchi iwashi with vinegar, sesame, ginger and chillies
. . . CLICK here for Photos !

***** Iwashi 鰯 (いわし) sardines KIGO List and FOOD



iwashi and herring, kigo for late spring


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katsuomeshi かつおめし rice with bonito
used to be eaten on the fishing boats. Fresh fished fish is cut into pieces and simmered together with rice and soy sauce. For flavor, leek and nori are added.
. . . CLICK here for Photos !


kawahagi かわはぎ filefish;
a leatherfish; Stephanolepis cirrhifer





Katsuura tantanmen 勝浦タンタンメン
Tantanmen noodle soup from Katsuura town
made only with rayu hot pepper oil.
Started by a noodle shop who wanted to make real one and could not get the proper ingredients.




magocha, magochazuke まご茶, まご茶漬け "rice for the grand children"
On board, the fishermen cut fresh bonito, makerels and other fish into small pieces, mixed them with cooked rice, added some leek and poored hot green tea over the mix. It was so good they talked about "giving it to the grandchildren" back home.



nameroo なめろう ・ さんが nameroo, sanga, kind of chopped fish
tartar from aji horse mackerel with miso and a shiso leaf
aji no tataki is very similar.
naermoo (namero) can come with a raw egg on top.
This food was prepared on boat by the fishermen and they did not use soy sauce, because that would spill on the boat. Miso was better for that purpose.
Chopped ginger, leek and sometimes an apple can be added to the mix.
. . . CLICK here for Photos !
sometimes also served with chopped meat in izakaya in Tokyo.

sangayaki, sanga さんが焼き is a kind of nameroo mix, in the form of a hamburger and fried. Is is then wrapped into one big shiso leaf.
. . . CLICK here for Photos !
mizu namasu 水なます kind of nameroo with more miso paste. After chopping the ingredients finely, they are put in a bowl with ice water. A kind of cold miso soup in summer.
. . . CLICK here for Photos !



nanohana 菜の花、菜花なのはな　Rape blossom dishes (na no hana)
kigo for late spring

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rakkasei 落花生 らっかせい　peanuts
Peanuts came to Japan about 1706, via China and were called "Beans from Nanking" (nankinmame 南京豆). The types grown nowadays are different and have been introduced during the Meiji period. The poor soil around Yashimata is suitable for these beans.
The town of Yachimata 八街市 is famous for its peanuts growing. They even produce a liquor with peanuts, rakkasei no shoochu 八街産落花生焼酎.
After the war, peanut butter was a dish for children. It was prepared with recipes of the American Thornton (Japanese spellng Sonton).
Sonton Peanut Butter Factory, Jesse Blackburn

落花生焼酎 ぼっち

rakkasei miso 落花生味噌 peanuts mixed with miso
eaten like this or as ochazuke over rice.

mizuni rakkasei 水煮落花生 boiled peanuts
yude rakkasei ゆで落花生 boiled peanuts

kabocha no piinatsu age かぼちゃのピーナッツ揚げ fried with pumpkin
karamayoneezu カラシマヨネーズ with mayonnaise
karee mame カレー豆 peanuts with curry flavor
macha piinatsu 抹茶ピーナッツ with green powder tea flavor
piinatsu ame ピーナッツあめ sweets with peanuts
rakkasei iri yakiniku no tare 落花生入り焼肉たれ sauce for grilled meat with peanuts


peanuts, rakkasei 落花生 (らっかせい)
kigo for late autumn


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senbei せんべい crackers from Narita
成田山の厚焼きせんべい atsuyaki senbei, thick senbei
. . . CLICK here for Photos !



Shimofusa renkon レンコン　lotus roots

shiokara kookoo 塩辛こうこう radish pickles with salt and pacific saury, pressed for one week


Shooyu 醤油　(しょうゆ) Soy Sauce
Sojasauce


shungiku 春菊 (しゅんぎく ) Spring chrysanthemum


Takabe Senbei 高家煎餅
from Takabe Shrine, with a Knife Ceremony
高家（たかべ）神社



Takomai 多古米 (たこまい) special rice brand
from Tako Village 多古町
Rather sticky when cooked.



teppoozuke てっぽう漬 "gun pickles"
Cucumber bored end-to-end, filled with some green pepper and rolled in the beefsteak plant leaf (shiso), then pickled in soy sauce and sweet sake (mirin) and other seasonings. Each store along the road to Narita Temple has their own specialties some using burdock (goboo) as a filling for these pickled vegetables.
. . . CLICK here for Photos !



tsukudani 佃煮：成田 boiled perserves from Narita
. . . CLICK here for Photos !
It was first made about 1899. The goby fish (goro)and shrimp from Lake Imba are boiled in sweet soy sauce. also "sweet simmered" (kanro-ni) of small fish and preparations of "grilled sparrow kebab" (suzume-yaki" すずめ焼 suzumeyaki) are popular.



ukiukidango, ukiuki dango うきうきだんご / ウキウキ団子
"dumplings swimming buyoantly"
From Kuji town, Chiba 久慈




unagi 成田うなぎ eel from Narita
From Lake Imba.
There is even an eel festival 成田うなぎ祭り, where eel is sold quite cheaply.





yookan 羊羹 sweet bean paste jelly from Narita
Originally as a vegetarian dish for buddist monks.
Flavored with peanuts, green powder tea, cherry blossoms and others.


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Things found on the way


CHA NO KO and MAGOCHA

During the Edo period there were venders on the street to sell "cha no ko mochi" for the light breakfast. This was how the word of Ocha no ko used to be used, however, the actual meaning of Ocha no ko is being told as "like a child who follows the tea".
The expression of tea does not only signify a tea for drinking but also tea for eating as tea porridge. Cha no ko not necessary means for the snack for the tea, it also means light meaks, In fact, on the( mountain area) of upper Tenryu river, the light meals to eat for the breakfast is called "Cha no ko", but it does not come with tea.

By the way, there is the food called "Mago cha" which is eaten by fisherman in Izu. To make Mago cha, put fresh raw bonito on the top of the rice, and pour the hot tea from on the top. Some people say since this food is exceptionally delicious, if you are too slow in motion (mago mago suru in Japanese), someone else come and eat them up, and that's meal is called "Mago cha". However, Kunio Yanagida believes Mago cha (grandchild tea) means a "grandson of tea".

"Ocha no ko saisai" - That's piece of cake
If you heard the expression of "ocha no ko saisai" you may picture someone's face of full confidence. This expression has same meaning of "that's piece of cake" in English, and origined from the beat phrase of the songs "non no ko saisai". However what is the mean of Ocha no ko (child of tea)? The word of "ocha no ko" started to be used from long time ago in Japan. There was a famous court noble called Tokitsugu Yamashina during Sengoku period, and he often mentioned in his diary that when he stayed at the house of Yoshimoto Imamoto in Sumpu (old name of Shizuoka city), he often had drink with his close monk and had Ocha no ko as horsd'oeuvre.
source : www.o-cha.net / Yoichiro Nakamura
World Green Tea Association


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Related words

***** WASHOKU : Regional Japanese Dishes

***** . Folk Toys from Chiba .

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Shirakami und Matagi

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Der Bergwald von Shirakami

Das Bergwaldgebiet von Shirakami wurde 1993 zum Weltkulturerbe erklärt. Es umfaßt eine Kernzone von etwa 10.000 ha und eine Pufferzone von 6.800 ha in den Präfekturen Aomori und Akita. Hier wächst die Sieboldbuche (Fagus Sieboldii), die sich an die großen Schneelasten dieser Gegend angepasst hat und mit ihren Früchten zahlreichen Tieren die Möglichkeit zum Überwintern gibt. Es soll insgesamt in diesem Waldgebiet über 500 verschiedene Pflanzenarten geben. Der Hauptberg der Gebirgskette, Shirakami, ist 1232 Meter hoch. Wenn er im Winter lange Monate schneebedeckt steht, hat er seinen Namen „Weißer Gott“ zu Recht verdient.

Nach einem Erdbeben im Jahre 1704 bildeten sich mehrere Seen im südlichen Bergwaldgebiet von Aomori, heute die „12 Seen“ (Juuniko) genannt. Hier findet sich auch ein Besucherzentrum und Touristen können auf gut gepflegten Pfaden den Wald genießen. Für einen Imbiss unterwegs wird der „Shirakami Man“ angeboten, eine Art Manjuu, kleine Küchlein gefüllt mit süßem Bohnenmus.

Der „blaue Teich“ (ao-ike) ist besonders anziehend mit seinem kristallklaren Wasser von tiefblauer Farbe. Etwas weiter im Süden findet sich der „Japan Canyon“, ebenfalls während dem Erdbeben nach einem unheimlichen Erdrutsch entstanden und nach dem Grand Canyon von Nordamerika benannt.

Der Bergwald von Shirakami war das Gebiet der professionellen Bärenjäger (matagi), die in den Wäldern Nordjapans ihre eigene Kultur entwickelt haben. Ihre Haupteinnahmequelle war die Bärenleber, die in den Städten teuer gehandelt wurde. Bärenleber bzw. Galle ist ein wichtiger Bestandteil vieler Arzneien der chinesischen Tradition.

Miyazawa Kenji, Schriftsteller aus Iwate, berichtet in seinem ergreifenden Bericht von den „Bären von Nametoko“ und dem Jäger Kojuro (Kojuuroo) .

Der Jäger entschuldigte sich immer bei einem erlegten Bären :
„Ich habe Dich nicht umgebracht, weil ich dich hasse, lieber Bär. Aber ich muß mir auch meinen Lebensunterhalt verdienen. Ich würde ja gerne was anderes arbeiten, aber ich bin arm, habe keine Felder und wenn ich ins Dorf gehe, will keiner etwas mit mir zu tun haben. Ich bin Jäger geworden, weil ich gar keine andere Wahl hatte. Das Schicksal hat dich zum Bären gemacht und mich zum Bärenjäger. Pass nur auf, wenn du wiedergeboren wirst, dass du dann nicht mehr als Bär zur Welt kommst!“

Am Ende der Geschichte, als Kojuro von einem Bären getötet wird und im Wald im Sterben liegt, versammeln sich die Bären um ihn und er glaubt sie murmeln zu hören „Vergib uns, Kojuro, wir habe Dich nicht mit böser Absicht getötet!“
Miyazawa Kenji ist bekannt als gläubiger Buddhist, der bei Wind und Wetter, bei Regen und Sturm immer im Dienste der Menschen seiner Heimat wirkte.))


Eigentlich essen Buddhisten kein Fleisch von vierbeinigen Tieren. Aber das Leben in den verschneiten Wäldern Nordjapans ließ ihnen gar keine Wahl.
So benannten sie wenigstens die Eintöpfe aus Wildfleisch mit einer „blumenreichen“ Sprache. Wildschwein-Eintopf wurde zum „Päonien- Eintopf“ (botan nabe), weil das frische rote Fleisch mit den weißen Fetträndern auf einer großen Platte angerichtet fast wie diese Blüte aussah. Hirschfleich-Eintopf war dem Herbstlaub zugeordnet (momiji nabe), Pferdefleisch wurde zur Kirschblüte arrangiert (sakura nabe).
Wilde Hasen und Fasanen kamen auch in den Kochtopf, alles Wildfleisch war eine wichtige Quelle für Eiweiß in der Nahrung der Bergbewohner.

Der große Schrein in Suwa (Nagano) verkauft sogar besondere Amulette mit speziellen Essstäbchen, die zum Essen von Wildfleisch verwendet werden sollten (kajiki no men), um sich keiner spirituellen Verunreinigung zu unterziehen.

Inzwischen ist die Bärenjagd stark reglementiert, aber früher gingen die Jägertrupps mit ihren langen Speeren regelmäßig auf Jagd. Vor jedem Einstieg in den Wald wurden an bestimmten Stellen Opfergaben dargebracht und Gebete gesprochen. Ziel der Jagd war der Kragenbär, den sie nach dem Töten mühsam ins Dorf schleppten. Dabei sangen sie das Lied vom „Bärenschleppen“. Vor aller Augen wurde der Bär dann zerlegt und die wertvolle Leber und Gallenblase entnommen. Der Rest kam in den Kochtopf.

Während einer Jagdexpedition nahmen die Bärenjäger nur Reisklöße mit, von der Ehefrau zu Hause vorbereitet. Sie füllte zwei Reisschalen bis zum Rand mit gekochtem Reis, strich den Rand glatt und klappte beide Schalen zusammen zu einem großen Ball. Etwas trockener Fisch diente als Füllung. Zutaten mit Essig durften auf keinen Fall während der Jagd im Wald gegessen werden, weil die Aussprache von „schmeckt nach Essig“ (suppai) an die Aussprache von „keinen Erfolg haben“ (shippai) erinnert ... und das sollte auf keinen Fall heraufbeschworen werden.

Bären-Eintopf mit viel Gobo zur Neutralisierung des starken Wildgeschmacks wird heute noch in den Berggegenden angeboten, manchmal auch Bärentatzen, eine ganz besondere Spezialität.
Im Bären-Eintopf werden neben dem Fleisch noch Pilze und viel „Berggemüse“ mitgekocht, s.S. 204.

Eine Besonderheit der Wälder Akitas ist der „Berg-Kaviar“ (tonburi). Das sind die getrockneten Früchte der Zypresse Kochia scoparia, die gesammelt und einen Tag in kaltem Wasser gewässert werden. Nach dem Trocknen wird die äußere Haut durch Reiben zwischen den Handflächen mühsam entfernt. Die verbleibenden Kügelchen haben nur 1-2 mm im Durchmesser, aber ihre schwaz-grüne Oberfläche schimmert appetitlich wie Kaviar. Sie werden auch häufig in chinesischer Medizin verarbeitet.



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Related words

***** Mushrooms (kinoko, ki no ko) as food

Mori no Megumi . Food from the Bountiful Woods


Dishes from AKITA


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