Gameni Fukuoka

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Gameni mixed vegetables and chicken

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

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Explanation




Gameni がめ煮
Chikuzen ni 筑前煮

quote
Gameni is an essential Hakata dish served at New Year, festivals and celebrations.
It is also commonly called Chikuzenni. "Chikuzenni is elegant.
In Hakata, on the other hand, Gameni is simpler, with the flavor of ordinary home-style cooking. The ingredients are thrown in all at once, then simmered a long time.

Hakata Zouni, Hakata Zooni, Hakata Zoni
"The soup stock is made from ago (flying fish). Buri (yellowtail) and carrots are then added. We always include katsuona."
Katsuona is a traditional green with large-sized leaves grown in Fukuoka, a local vegetable which can't be found in other prefectures.
Other local dishes include Okiuto, Abuttekamo and so on. Until only a decade or so ago, Okiuto was always eaten at breakfast. It is made from a seaweed called egonori.
Abuttekamo is lightly salted and dried suzumedai (pearl-spot chromis).
source: www.city.fukuoka.lg.jp

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Chikuzen-Ni
Chicken meat, shiitake mushrooms, goboo root, konnyaku, carrots, kuro-imo black potatoes and other vegetables are cooked together.

In Hakata they also add game ガメ (suppon　スッポン、鼈) to make game-ni, gameni.


iridori いりどり (煎り鳥 /炒り鳥 / いり鶏) is another way to prepare chicken, duck or goose meat.
braised chicken and vegetables
http://japanesefood1.blogspot.com/2005/12/japanese-home-cooking-iridori.html

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katsuona かつお菜／勝男菜 / カツオ菜
written with the Chinese characters for Wwinning man"
it is an auspicious ingredient for the 雑煮 New Year soup.
It belongs to the family of aburana アブラナ科 Brassicaceae.
It tasts a bit like the katsuo Bonito fish, hence the name. If it is placed in a soup, there is no need to add additional bonito shavings (katsuobushi).

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Related words

***** WASHOKU : Regional Dishes

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Gifu prefecture

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Gifu

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

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Explanation



Gifu Prefecture (岐阜県, Gifu-ken) is a prefecture located in the Chūbu region of central Japan. Its capital is the city of Gifu. Located in the center of Japan, it has long played an important part as the crossroads of Japan, connecting the east to the west through such routes as the Nakasendō. During the Sengoku period, many people referred to Gifu by saying, "control Gifu and you control Japan."

The land area of Gifu Prefecture consists of the old provinces of Hida and Mino, as well as smaller parts of Echizen and Shinano. The name of the prefecture derives from its capital city, Gifu, which was named by Oda Nobunaga during his campaign to unify all of Japan in 1567.
The first character 岐阜 used comes from Qishan (岐山), a legendary mountain from which most of China was unified, whereas the second character comes from Qufu (曲阜), the birthplace of Confucius. Nobunaga chose those characters because he wanted to unify all of Japan and he wanted to be viewed as a great mind.
Historically, the prefecture served as the center of swordmaking in all of Japan, with Seki being known for making the best swords in Japan.

The northern Hida region is dominated by tall mountains, including parts of the Japanese Alps. The southern Mino region is mostly made up of parts of the fertile Nōbi Plain, a vast plains area with arable soil.

The Mino region has long been known for its high-quality paper called Mino washi, which is stronger and thinner than most other papers in Japan.

Shirakawa and Takayama 白河　高山.
Gifu is famous for cormorant fishing, which has a history of over 1,300 years.
©　More in the WIKIPEDIA !

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Maze Village 馬瀬村
famous for its clear river water, supported by a broad-leaf forest.
mori ga sakana o sodatsu, the forest helps grow good fish.
uotsukirin　魚付林（うおつきりん） a forest needed for providing food for the fish

the ayu sweetfish are the best of all Japan. Also called fragrant fish, koogyo 香魚.
ajime dojoo 味女泥鰌 (あじめどじょう) loach are often caught with bamboo contraptions placed in little fjords in the river.

ayu no misoyaki, grilled ayu with miso paste
ayu no shioyaki 鮎の塩焼 grilled with salt

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In Maze, tradigional small waterways run through the village to provide fresh water to each home. There is a basin to wash the vegetables and food, and beside this, another basin to keep some fish who feed on the leftovers from washing food. The fish in turn end up on the dinner table.


quote
Maze is situated in the southern part of Hida area , Gifu Prefecture, close to renowned resorts like Gero (one of the top 3 spas in Japan), Takayama (little Kyoto), and Shirakawa-go (UNESCO world heritage site of traditionally straw-thatched roof houses).

Maze (population 1,500) is a mountain village, at 500m high, long 25km from North to South, and wide 4km East to West. Our particularity is the Maze river, famous for Ayu (sweetfish unique in East Asia) and other stream fish. They are the kinds of fish you can find only in clear mountain waters.Plecoglossus altivelis.

Mountains surrounding the Maze river need to be in good shape for fishing. We have luckily kept away from rapid industrialization that changed the whole landscape in other parts of Japan.
Thus, old, wooden houses remain as before. For example, small shrines closely related to each hamlet, to which city dwellers pay little attention, are still well maintained, and play important roles in villagers' daily life. Work on the fields does not start before sunrise, and finishes before sunset. Late autumn harvests stay below the snow cover, a natural refregirator for vegetables. Local fishermen are on the river at 5am, and can start working in offices at 8am.

* Miki-no-Yu outdoor bath next to the river in a natural setting.
* Fishing center which is an information center for fishing, you can rent fishing equipement, get info on fishing, enjoy a BBQ, let your children catch mountain trout by"hand", and have your first experience of the sweetfish fishing, using an Ayu as a live decoy (duing July thru August, you can come empty hands to experience this traditional fishing method).
* Restaurants preparing "Slow Food", contrary to what you have in cities, with selected local ingredients.
source : 　www.mazegawa.com

- quote -
Japan singles out five tourism promotion areas
with unique farming and food features:
Tokachi in Hokkaido,
Hiraizumi near Ichinoseki, Iwate Prefecture,
Tsuruoka in Yamagata Prefecture,
Nishi-Awa in Tokushima Prefecture
Maze in Gifu Prefecture
- source : Japan Times November 2016 -

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Shirakawa 　白河郷 / 白川郷
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Village and World Heritage Area
They grow a lot of soba buckwheat.

Hagimachi 萩町
At the local shrine Hachimangu, there is a festival where doburoku ricewine is served to more than 5000 visitors.
どぶろく祭, 白川八幡神社
A special lion dance is performed with four people inside the "centipede lion" "mukadejishi" 百足獅子 and two leading the lion and fighting with him.
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14th - 19th Oct. Doburoku Matsuri
People pray to the mountain god for safety and a good harvest and offer doburoku(unrefined sake) to the shrine to express their gratitude. While private alcoholic beverage production is banned in Japan, people in Shirakawa are given special permission to produce doburoku for a limited quantity for this festival. Doburoku looks like rice porridge. It is thick and slightly sweet. Doburoku first offered to the shrine later entertains people gathered in the precincts. People there dance, perform niwaka(improvised buffoonery), sing songs and so on. The Doburoku Matsuri Festival is the biggest among the festivities for the villagers.
source : 　shirakawa-go.org

. . . CLICK here for Photos of "Centipede Lion Festivals" !

doburoku, trüber Sake

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Local dishes from Gifu 岐阜の郷土料理


akakabu no tsukemono 赤かぶの漬物 pickles from red turnips
from Hida Takayama, made from special round turnips of the area 八賀カブ, Hida no akakabu 飛騨紅かぶ in the village 丹生川村. In 1918 the turnips turned red.
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ayugashi, ayu kashi 鮎菓子, 鮎がし, あゆ菓子 "sweetfish cakes"
made from castella dough in the shape of sweetfish, remembering the cormorant fishing with these fish along the Naragawa river.
Also as senbei or arare.

ayu no shioyaki 鮎の塩焼 grilled sweetfish with salt
ayu ryoori 鮎料理（雑炊） various sweetfish dishes, including zooni
ayu are a speciality in the rivers Kisogawa, Nagaragawa and others.
木曽川、長良川

WKD : Cormorant fishing (ukai) in Gifu


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bijomochi, bijo mochi 美女もち. 美女餅 "pretty woman" mochi
From Hida Asahi 飛騨あさひ
uruchi rice is kneaded into sticks. They can be fried or grilled or simmered.
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dangojiru だんご汁 dumpling soup
made from sato-imo taro. Made for moonviewing imo meigetsu in autumn. The dumplings are first offered to the Moon.
7 parts wheat flour and 3 parts rice flour were mixed for the dumplings. Vegetables were boiled in the miso soup. The soup was then eaten first to make you feel less hungry. Normal cooked rice was served later.


dobujiru どぶ汁（スリタテ汁）mashed beans soup
mashed beans (before making tofu) were boiled in hot water. Then flavored with soy sauce.
This looks white like doburoku, new ricewine.
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Enku 円空 <> Master Carver Enku san

In memory of this famous carver, who spent some time in the Mino area.
美濃市

Enkuu kurokke 円空コロッケ croquettes "Enku"
円空里芋コロッケ
En-chan boo 円ちゃん棒 Sticks "Enku"

made from the local rice Minonishiki みのにしきand local taro potatoes Enkuu sato-imo 円空さといも

. . . CLICK here for croquette Photos !


. . . CLICK here for sticks Photos !
Two sticks make one portion.


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Fuyuu gaki, Fuyuu kaki 富有柿 persimmons from Fuyu town





Goheimochi 五平餅
also from Nagano



hachiyagaki, hachiya kaki 蜂屋柿 persimmons from Mino region
"as sweet as honey" (hachimitsu)


hebo gohei へぼ五平 gohei mochi with wasps
Japanese yellowjacket, Vespula flaviceps
hebo ヘボ is a local name for the larvae of a kind of large black wasps, kuro suzumebachi クロスズメバチ. They are mashed and mixed under the gohei dough. They have a good flavor.
The wild wasps are lured with meat and a thin whiff of cotton. When they carry the lure home to their nest in the woods, the "hunter" follows and takes out the nest.
Others keep the wasps in special wooden hives near their home. Once a year there is even a contest for the heaviest hive of wild wasps.

When a hive is opened, the larvae are picked out of the nest with pincettes and then cooked with soy sauce and sugar, like a tsukudani.

... hebo meshi へぼ飯 rice cooked with wasps
from Tajimi Town 多治見市

WASHOKU : Insects as Food (konchuu ryoori)


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Hida Takayama Specialities

chuuka soba, Chinese noodle soup
Hida gyuu, Beef from Hida
Hida soba, buckwheatnoodles
kooreichi yasai ... vegetables from cold areas, the temperature difference from day and night is high and produces a good taste. große tägliche Temperaturvariation
miso and hooba miso
mitarashi dango, Süße Klöße (Knödel aus Reismehlteig)
sake, with a history of more than 300 years
tsukemono, Eingelegtes Gemüse (Japanische Essiggemüse)
... red beet and wild mountain vegetables are pickled

yomogi udon よもぎうどん / ヨモギうどん mugwort noodles, green with ground yomogi
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http://www.hida.jp/german/cuisine.htm


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hiruganian howaito ヒルガニアンホワイト camembert
Hiruganian White from Jersey cows
kanmanbeeru chiizu カマンベールチーズ camembert cheese
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hooba miso, Hoba Miso ほうばみそ miso paste served on a hooba leaf
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Speciality from the Hida Takayama area 飛騨高山, where a lot of food is prepared with the large leaves of the hooba magnolia. Each home prepares its own version of miso, with leek, shiitake, ginger and sesame, served on a washed leave of hooba. The leave is grilled over charcoals.
Hooba is said to be antibacterial so it is good to perserve food in summer.
There is also
hoobazushi 朴葉寿司 with Nagara Masu fish and
hoobamochi 朴葉もち in Gifu.
朴葉（ほうば） weißgraue Magnolie, Magnolia obovata
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Besondere Misopaste aus Gifu, auf einem Hoba-Magnolienblatt serviert


Ibigawa kenton sooseeji いびがわけんとんソーセージ
saussages
River Ibigawa 揖斐川


Ibuka shigure 伊深しぐれ simmered gluten of wheat
Vegetarian dish. Simmered hot and sweet.
shigureni shigure-ni 時雨煮 is usually made from hamaguri clams or white chicken breast with ginger. A kind of tsukudani.
Ibuka is famous for its old castle 伊深城.


iburidoofu, iburi doofu　いぶり豆腐　smoked tofu 燻り豆腐
岐阜県郡上市大和町栗巣1670 .
toofu no kunsei 豆腐の燻製 smoked tofu



imokyamochi, imokya mochi いもきゃもち mochi from potatoes
From 高山市高根町日和田地域.
Boiled potatoes are mixed with buckwheat flour and simmered at low heat. They area very fragrant.
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imomochi いももち mochi with grated taro roots
To make them tasteful, they are covered with negimiso ネギ味噌 miso with leek or shooga shooyu 生姜しょうゆ soy sauce.
From the Kashimo 加子母 area.
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inago no tsukudani いなごの佃煮 simmered grashoppers


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kanten ryoori 寒天料理 agar-agar dishes
From Yamaoka Town 恵那市山岡町
Made since the beginning of the Showa period in winter, because the area is very cold but does not have much snow.
天然細寒天 is used to prepare kaiseki dishes.
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karasumi wagashi からすみ（和菓子） sweets
Eastern Mino Region 東美濃地方
Made from rice flour and sugar. Often for the Boy's festival in May.
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keichan けいちゃん / 鶏ちゃん chicken dishes
keichan is a kind word for chicken. The meat was pickled in miso and then fried with cabbage and other vegetables.
From Hida. Now there are also keichan dishes with soy sauce.
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koi no arai 鯉の洗い carp sashimi
koi koku 鯉コク
and other carp dishes, cut to sashimi pieces and washed in cold water
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Karpfen-Sashimi


komodoofu no nitsuke こも豆腐の煮付け boiled "komo" tofu
Tofu was wrapped in straw and bound tightly as a food to keep.
From Hida, a festival food prepared for many people
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kuri kinton, kurikinton 栗きんとん sweets from sweet chestnuts
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From the Eastern parts of Gifu. Sweet chestnuts are cooked and sived (gesiebt), then sugar is added and they are pressed with a cloth (chakin shibori 茶巾絞り, mit einem Tuch geformte Paste) to give them a special pattern.
They are well liked by poets and enjoyed with a cup of green tea.
Kastanien-Kinton

kuri okowa, kuri-okowa 栗おこわ steamed rice with csweet hestnuts
From Hida
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.... also gyuu okowa 牛おこわ with Hida gyuu Beef from Hida 飛騨牛


kuwanokimame 桑の木豆おこわ okowa rice with beans
kuwa no ki mame 桑の木豆 （くわのきまめ） is a kind of green beans (ingenmame). kuwa no ki is the mulberry tree, grown to provide food for the silk worms. The beans were grown at the foot of these trees. The beans were dried with the shells and then eaten with the pod.
From 美山町. The area was famous for silk production


ingenmame, ingen mame 隠元豆　haricot beans, Schminkbohne


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Meihoo hamu 明宝ハム / メイホウハム bacon from Meiho
Since Showa 28, made from local pork meat.
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Meihoo tomato kechappu 明宝レディース
トマトケチャップ Tomato Ketchup from Meiho
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From very sweet Momotaro Tomatoes.

from Gujo Hachiman Town 郡上八幡特


This looks almost like a little Daruma to me.

Meiho Ham / 明宝ハム


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Mino yomenasubi 美濃よめなすび
eggplanst from Mino "for the bride"
Takatomi village 高富町 is famous for its eggplants.
A kind of sweet to go with green tea.
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WKD : Eggplant, aubergine (nasu) ... a KIGO


nasu no misoni 茄子の味噌煮
eggplant boiled in miso
Eggplants are first fried in oil, then dashi, sugar and miso is added for simmering. Some like it really sweet, it is a "Mother's taste".


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myoogabochi みょうがぼち mochi wrapped in Japanese ginger
from the Northern part of the province
made from wheat and braod beans
bochi is the local dialect for mochi.
The simple moche were wrapped in a leaf of Japanese ginger (myooga).



renkon katsudon れんこんカツ丼 cotelette with lotus root on rice
with fresh lotus root from the area and local pork



sasanoko ryoori ささの子料理
dishes with sasa babmoo grass sprouts
prepared in May and June to last for the whole year.
From Hida, vegetarian dish.


shinazuke しな漬け pickles from red turnips
benikabu 紅カブ red turnips, mixed with eggplants, cucumbers, myooga ginger and mushrooms. They have to pickle for about 1 month before eating.
. . . CLICK here for Photos !

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Takayama senbei 高山せんべい / 高山煎餅
rice crackers from Takayama
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tooganjiru とうがん汁 / 冬瓜汁 wax gourd soup
WASHOKU : toogan, wax gourd, white gourd-melon



warabi shiruko わらび汁粉 sweet soup with fern
warabi no ohitashi わらびのおひたし simmered fern
warabi 蕨汁（わらび）bracken



zaigo ryoori 在郷（ざいご）料理/ 在郷料理 vegetarian temple food
From Hida, Furukawa 飛騨古川
Prepared as vegetarian food for meetings of the Pure Land Sect of Shinran, HoonKo 報恩講料理 in memory of the founder Shinran
hōon-kō
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Worldwide use


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Things found on the way


. Furukawa Drum Festival
古川の起し太鼓 okoshi daiko 　


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HAIKU

つくだにの蝗となって鬚のこす　　
tsukudani no inago to natte hige o kosu

to make tsukudani
out of grashoppers ...
strain the whiskers　　　　　

Ishida Tokiji 石田時次


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鮎菓子をほしがる姉におくりつつ　
ayugashi o hoshigaru ane ni okuritsutsu

I keep sending
sweetfish cakes to my older sister
who likes them so much

Suiren 水蓮


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高山や花見序の寺参り
Takayama ya hanami tsuide no tera mairi

Oh Takayama !
enjoying the cherry blossoms
and a temple visit

Kobayashi Issa


And we have
Takayama Village History and Folk Custom Museum
close by is the
Issa Yukari-no Sato Museum / Museum in memory of Issa
http://www.book-navi.com/hokusai/kita/kita4-e.html

read the discussion here,
Issa was most probably in Hida-Takayama.
Issa and Takayama


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Related words

Insects as food (konchuu ryoori 昆虫料理)


***** WASHOKU : Regional Japanese Dishes

***** . Folk Toys from Gifu .


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Gunma prefecture

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Gunma Prefecture




Gunma Prefecture (群馬県, Gunma-ken) is a prefecture of Japan located in the northwest corner of the Kantō region on Honshū island. Its capital is Maebashi.

In the past, Gunma was joined with Tochigi Prefecture and called Kenu Province. This was later divided into Kami-kenu (Upper Kenu, Gunma) and Shimo-kenu (Lower Kenu, Tochigi). The area is sometimes referred to as Jomo (上毛, Jōmō). For most of Japanese history, Gunma was known as the province of Kozuke.

The first modern silk factories were built with Italian and French assistance at Annaka in the 1870s.

One of only eight landlocked prefectures in Japan.

Because Gunma is situated in inland Japan, the difference in temperature in the summer compared to the winter is large, and there is less precipitation. This is because of the kara-kaze, a strong, dry wind which occurs in the winter when the snow falls on the coasts of Niigata. The wind carrying clouds with snow bang into the Echigo Mountain Range, and it also snows there, although the high peaks do not let the wind go past them. For this reason, the wind changes into the kara-kaze.

More traditional industries include sericulture of silk and agriculture. Gunma's major agricultural products include cabbages and konnyaku (konjacs). Gunma produces 90% of Japan's konjacs, and two-thirds of the farms in the village of Tsumagoi are cabbage farms.
©　More in the WIKIPEDIA !


Tsumagoi village 嬬恋村
close to Mount Asama, has vulcanic soil and grows cabbages and runner beans (saya ingen mame さや豆)
Lit. "Loving the wife" has a platform where you stand with your wife and call out loudely that you love her.
. . . CLICK here for Photos !

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The village of Shimonita is famous for its leek (Welsh onions) and konnyaku.
Shimonita is located in the basin by Mt. Myogi.

Shimonita negi 下仁田葱（しもにたねぎ）and other LEEK
shimonitanegi kurokke 下仁田ねぎコロッケ


Shimonita Konnyaku (paste made from the arum root)
Konnyaku plant and food (Amorphophallus konjac) . Elephant jam


shimikonnyaku, shimi-konnyaku 凍みこんにゃく
frozen Konnyaku
A brick-like piece is put into a wooden cuter and cut into 42 slices. These are dried on the fields, for one month, watered every day and frozen at night. It becomes a thin slice of whitish substance.
Frozen Konnyaku food (Amorphophallus konjac)


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More dishes from Gunma 群馬郷土料理


anpinmochi あんぴんもち mochi with red bean paste
the local version of daifuku mochi.
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himokawaudon, himokawa udon ひもかわうどん broad udon noodles
from Kiryu town 桐生市
Sometimes up to 10 cm wide, like a flat sheet.
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himokawa ひもかわ【紐革】 this type of flat udon originates in Nagoya from the river Imokawa 芋川, the name of the noodles later became pronounced HIMOKAWA. In Nagoya they are eaten with a miso soup.




hanaingen no nimame 花インゲンの煮豆 simmered beans
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kaburajiru 鏑汁 turnip soup

kamameshi 釜めし rice cooked in a metal pot
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kaminarijuu かみなり重
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kansooimo, kansoo imo 乾燥芋（さつま芋の切干）
dried satsuma sweet potatoes

kenchinjiru けんちん汁 vegetable soup
also common in other prefectures

konnyaku ryoori コンニャク料理 dishes with konnyaku
from Shimonita village
see above.


koshinejiru こしね汁 KO-SHI-NE soup
with KOnnyaku, SHIitake and NEgi leek.
. . . CLICK here for Photos !



maitake mushrooms from Gunma
with a Takasaki Daruma Mark


maitake gohan 舞茸ご飯 rice with maitake mushrooms
. . . CLICK here for Photos !



MISO
Handmade miso is still popular in the area.
misomanjuu, miso manjuu 味噌饅頭 manju with sweet miso and pieces of eggplants and sesame flavor.
misopan みそパン bread with miso paste


Mizuzawa udon 水沢うどん noodles from Mizuzawa
. . . CLICK here for Photos !




mogura daikon もぐら大根 "mole radish"
a specially karai spicy radish from Numata 沼田地区
It is added to dishes of soba buckwheat noodles or ramen nodles.


. mogura-uchi 土龍打 ( もぐらうち) "hitting the moles" .




neginuta ねぎぬた
leek with maguro and ika
. . . CLICK here for Photos !


noppejiru のっぺい汁 vegetable soup


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Okirikomi, okkirikomi おきりこみ, おっきりこみ
udon noodle soup with vegetables
Makes body and soul warm on a hot winter day and tasts "like mothers". It is handed down from mother in law to daughter in law as a family taste. The dough is kneaded with mother's hands and not stepped on as with other udon dough. It is also used immediately after preparing just the amount for one meal. The broad noodles are therefore rather soft and are thrown into the soup (komi) immediately after cutting (kiri). They give a special toromi thickness to the broth, which is usually of homemade miso paste, another speciality of many villages. Gunma has long been an area to grow wheat, which is called "local flower, jigona 地粉.
Vegetables come from the local community, the housewifes share their daily harvest of radish, carrots and the king of leek from Shimonita town, Shimonitanegi 下仁田葱（しもにたねぎ).


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Shimonita, see above.


suiton, dangojiru すいとん（だんご汁）soup with dumplings
. . . CLICK here for Photos !


sumitsukare すみつかれ
on the first day of the ox in February. Prepared with the beans left over from setsubun.
. . . CLICK here for Photos !


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takuan たくあん. 沢庵 pickled radish
The daikon of this area in the plain of Mount Haruna is especially full of juice and suited best for takuan making.The dry wind coming down from Mount Haruna (karakara kaze) is needed to produce these delicious takuan pickles. About 1000 daikon per picker is pulled out of the earth, a backbreaking job, and bound together two of them and hanged on long poles to dry for about two weeks. Half in the shadow is best for this. Many farming families had to stop planting radish because the young people are not there to help any more.
After two weeks the radish gets all limp and is easy to bend into containers for pickling. Various spices are added, for example chili peppers or the skin of shibugaki bitter persimmons. This is the secret of each mother who does her own pickles.
. . . CLICK here for Photos !

Other growing areas for takuan daikon are Nagano and Tochigi.

Radish (daikon) Pickled radish,
a KIGO for all winter


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tamago manjuu 卵饅頭　たまごまんじゅう bun with boiled egg
a sweet manjuu dough wrapped around a boiled egg, which is soaked in soy sauce for a while. This gives a rather appealing flavor.
Fujioka town 藤岡市 Naritaya shop 成田屋さんの たまご饅頭
CLICK here for PHOTOS !




yakimanjuu 焼きまんじゅう grilled manjuu

yakimonchi, oyaki やきもち（おやき）
see Nagano.

Yakimochi Fudoo Son 焼き餅不動尊in Gunma



yooguruto ヨーグルト yoghurt


yubeshi ゆべし. 柚餅子 dumpling with yuzu
first prepared for the warlord Takeda Shingen.
Black sugar is melted, the skin of yuzu citrons and walnuts are mixed with kyooriki 強力粉 flower
. . . CLICK here for Photos !


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Worldwide use


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Things found on the way

Gunma has a traditional card game called
Jomo Karuta (上毛かるた) (joomoo karuta)

There is even a karuta with Daruma san. The famous Daruma temple Shorinzan　少林山 is located in Gunma prefecture.


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HAIKU


浅間から分かれて来るや小夕立　　　　
Kobayashi Issa 一茶

上州の風ひりひりと野良の梅　　　　
Takashi たかし


桑の実や忠治の墓へ駅３分　　
kuwa ni mi ya Chuuji no haka e eki sanpun　　
楽可 　　

八木節や樽を真中に踊りの輪　　　　　
楽可


榛名富士映る湖畔にキャンプ張り　
Harunafuji utsuru kohan ni kyanpu hari　　　
章


葛咲くや嬬恋村の字いくつ　　　　　　
波郷

source : 　上州俳句茶屋


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Related words



***** WASHOKU : Regional Japanese Dishes

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Fukui Prefecture

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Fukui 福井県 / Echizen 越前

under construction
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Explanation



Fukui originally consisted of the old provinces of Wakasa and Echizen, before the prefecture was formed in 1871.
During the Edo period, the daimyō of the region was surnamed Matsudaira, and was a descendant of Tokugawa Ieyasu.
©　More in the WIKIPEDIA !


One of the few grand harp makers in the world is in Fukui.
Aoyama Haapu 青山ハープ, Fukui harp 福井ハープ


Tsuruga 敦賀, a traditional harbour where the ships from Hokkaido (Kitamaebune 北前船) used to stop over and unload things, mostly marine products, that were transported to Kyoto by land via the Shiotsu Kaido 塩津街道 along the lake Biwako, linking to Kohoku Shiotsu in Omi. (Kohoku is Northern Shiga region.)
Tsuruga was also the endpoint of the road Tango Kaidoo 丹後街道 Tango Kaido.


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Lately, the monstrous jellyfish 越前クラゲ
Echizen Kurage 越前くらげ is a plague for the local fishermen because of their sheer numbers and huge size, they destroy the nets and prevent other fish from being caught.
. . . CLICK here for Photos !


But to turn it into riches, it is now eaten with a special miso mixed with umeboshi sour plum paste.

越前くらげ美食倶楽部 with PHOTO !


Their number has greatly fallen this year !
WASHOKU : November News


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Gomadoofu, ごま豆腐
Sesame tofu from the Temple Eiheiji


Daruma Museum:
Eihei-Ji Temple 永平寺
Eiheiji ... the cold Zen Temple

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Other specialities from Fukui prefecture

Ayu 鮎　あゆ sweetfish
Adult fish are about 20 cm. Best fished at the rivers Kuzuryu, Asuwa and Hino.
Ayu is a kind of sweet fish, and the size of an adult fish is about 15-25cm. Recently the number of wild Ayu is very small and therefore a large number of baby fish is released into the river every year. The embargo for Ayu fishing is removed in mid June.



Echizen Kani Crabs
Echizengani no nabe 越前がにの鍋 / 越前蟹
Hodgepodge with Echizen crabs,
. . . CLICK here for Photos !

Echizengani sashimi ... with a rather sweet taste of the meat.

The name Echizengani has been "invented" by a local fisherman after the war, to sell his catch in Tokyo.


Echizen Soba, oroshisoba 越前そば（おろしそば）
Buckwheat noodles with grated radish
From 福井県嶺北地方
This is one of the representative health foods of Fukui. They are dark buckwheat noodles served with grated radish and leek and katsuobushi in dashi broth. To add grated daikon with its sharpness directly to the soup is special and had started about the year 1600. The buckwheat is grated in stone basins. There are many soba shops in the prefecture and housewifes have their own recipes.
The name was maybe given by Emperor SHowa, when he visited the area and talked about this "Echizen Soba".
Best eaten in October and November with freshly harvested buckwheat.
. . . CLICK here for Photos !


fugu ふぐ　blowfish from Wakasa
They are rased in aquafarming. Best in winter, November to February.


gasaebi, gasa-ebi がさえび Echizen Gasa Shrimp
shrimp from Echizen, especially at the Tojnbo rocks (toojinboo) 東尋坊(とうじんぼう Toshinbo Cliffs.
The Tojinbo Cliffs stretch for about 1 km near Mikuni village in the Ando region.
Tōjinbō is also a well-known place in Japan to commit suicide.
Close to the shako shrimps (garage).
A kind of amaebi (ama-ebi), also called gamaebi (gama-ebi) がまえび. There are more than 8 different kinds of these small shrimp, which can only be eaten fresh at the coast, since they do not keep well.
CLICK here for PHOTOS !



guji ぐじ　tilefish
Wakasa guji,specialty of the Wakasa peninsula and one of the finest ingredients in Japanese cooking. Salted Wakasa Guji used to be sent to Kyoto via the Mackerel-Road (saba kaido) along with salted mackerels and Wakasa flatfish, as they are important ingredients for Kyoto cuisine.
Wakasa Guji live in the rough Wakasa peninsula, which is the converging point of warm and cold currents, and are fed by high-quality foods. Therefore they grow large and their meat is fatty. The taste is light but sophisticated.



Habutae mochi 羽二重餅（はぶたえもち） Habutae rice cakes
Habutae was a specialy soft silk fabric produced in the area. These cakes are especially silken.
. . . CLICK here for Photos !



hotaruika ほたるいか　Firefly Squid
The main season to enjoy the Hotaruika is between March and June in their breeding period. Fishermen with dragnets catch them when these squid gather in the centre of the Wakasa bay. Eaten squid is to dress with a vinegar and miso (soy bean paste) mixture after dipping them in the boiling water.



imo abekawa 芋あべかわ / abekawamochi 安倍川餅（あべかわもち）
satoimo potato mochi
sweetened and eaten with kinako soybean flower and syrup.
Abekawa is a place in Shizuoka prefecture.
Triangular shape.
. . . CLICK here for Photos !



kaki かき　牡蠣　oysters
Once they become stuck to a reef, oysters remain there by nature, making them very suitable for farming. In Fukui Prefecture, the calm waves of the bay of Wakasa /Obama are ideal for raising oysters. Oysters grown in the bitter cold weather conditions of the Sea of Japan have a great fragrance.



kinoko きのこ　white mushrooms
Mushrooms are one of the local products in the Wakasa region. The whole root attached mushrooms are popular for a wide range of cooking, from homemade meals to exclusive cuisine. and a new kind of pearl white mushroom sets itself apart from normal mushrooms.
maitake
the rare ‘Kuro Maitake Mushroom’ (black Maitake mushroom), which grows wild in the natural forest deep in the mountains. Shoryu Maitake Mushrooms are grown in a favourable natural environment. They taste delicious.


kodai sasazuke こだいささづけ perserved sea bream
Kodai Sasazuke is a preserved renko sea bream, salted and pickled with rice vinegar in a wooden barrel. It is a specialty product of the Obama area.
. . . CLICK here for Photos !


kome 米　 rice from Fukui
koshihikari, from September on as new rice, since 1956. Originated in Fukui. Another brand is "hana Echizen", flower of Echizen, since 1991. This is the earliest rice of Hokuriku, August to October.



mizuyookan 水ようかん sweetened jellied bean paste
. . . CLICK here for Photos !
Usually this is a delicacy for the hot summer months, abut in Fukui it is eaten in winter, the slices are thinner. and the mikan, standard fair in winter at the kotatsu, is NOT eaten here.

also called "dechi yookan, detchi yookan 丁稚ようかん (でっちようかん)" "jelly for servants"

Gelee-Paste aus Azuki-Bohnen.



oobira おおびら
a kind of noppejiru （のっぺい汁）
Served for celebrations. Usually prepared in a huge pot. With chicken meat, chikuwa, radish, carrots, burdock, shiitake, konnnyaku and aburaage tofu. All ingredients are chopped in suitable size and thrown into the boiling water. Soysauce for extra flavor.
. . . CLICK here for Photos !



. oboro konbu おぼろ昆布 shredded konbu kelp seaweed
from Tsuruga 敦賀


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. saba kaido 鯖街道 makerel highway .
- Wakasa Kaido 若狭街道

SABA 鯖　さば　MAKEREL
Fukui is famous for the
makerel road (saba kaidoo　鯖街道、さばかいどう- saba kaido) transporting fish to Kyoto. Therefore many simple makerel dishes have been prepared in busy fishing times.
The road leads from the port of Obama at the Bay of Wakasa to Kyoto, about 75 kilometers. The fish was salted and packed in Obama and then carried over night to the city. It was then just righly marinated and folks waited in line to buy it.
Other routes for transporting saba are also known. Many farmers exchanged their newly harvested rice to get some fish for the autumnal autumn festival and their Saba Sushi.
. . . CLICK here for Photos !

Obama was also the endpoint of many ships from Asia trying to reach Japan during its long history. So embassies and their presents for the emperor and aristocrats in Kyoto also travelled along this road, the final step of any "Silk Road" through Asia or via the ocean.


- quote
The most actively used saba kaido road is called "Wakasa kaido", this road is the course to Demachiyanagi in Kyoto, gets out from Ohara, and passes Kutsuki in Takashima City, via Kumagawa-juku in Wakasa town, by Obama City at the starting point.
Detailed information :
- source : sabakaidou.jp/english

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saba no hamayaki さばの浜焼き saba makerel grilled on the beach
served with soy sauce and grated ginger, shoogajooyu
. . . CLICK here for Photos !

saba no heshiko さばのへしこ
heshiko, heshikomu is a local dialect of Wakasa for fish fermented in nukazuke 糠漬け rice bran. for saba, iwashi and other blue fish. Later eaten as sashimi or grilled.
This is prepared in the Wakasa area in the extreme cold month of February till early spring only and ready to eat during the hottest season of doyoo in summer. Some families let it ferment for more than one year.


yakisaba nikomi 焼きサバの煮込み
grilled makerel is torn to small pieces and boiled in sweetened soy sauce.
. . . CLICK here for Photos !

saba kan, sabakanzume　鯖缶詰　makerel in tins
is put on rice, sabakan don サバ缶丼
wasabi and soy sauce and sake on top of it わさび酢醤油で鯖缶


. saba 鯖と伝説 Legends about mackerel, Makrele .

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shooryuu maitake　 しょうりゅうまいたけ / 昇竜まいたけ
"mushroom like a dragon ascending"
black maitake 舞茸
grows in areas of more than 1000 meters hight during the whole year. When people found it, they were so happy they started to dance, hence hte name "dancing mushroom".　Since 1988 people started to grow it in farms. It needs a lot of water.
. . . CLICK here for Photos !
Maitake, Klapperschwamm, Laubporling. Grifola frondosa



takuannoni, takuan no nimono たくあんの煮物 boiled takuan
nitakuan 煮たくあん, takuan no nita no たくあんの煮たの
Pickled radish, when it is old, is boiled with soy sauce before eating.
CLICK here for PHOTOS !



ume 梅 plums from Fukui
with small stones, good to make umeboshi or plum wine (umeshu). From June to July they are harvested.
. . . CLICK here for Photos !


unoka うの華 / 卯の華 okara soybean fibers
slightly fried in sesame oil
. . . CLICK here for Photos !



usoba うそば noodles half udon and half soba
prepared in a special maschine.
CLICK here for PHOTOS !



WAKASA bay and the town of Obama

Wakasa guji 若狭ぐじ Japanese Tilefish
kind of red seabream (aka amadai) 甘鯛 amadai
Salted guji has been carried to Kyoto via the Mackerel Road (saba kaidoo) together with mackerels. In the Bay of Wakasa, cold and warm currents meet and is is a rough terrain for fish, so they are fatty.
. . . CLICK here for Photos !

Wakasa Kaki カキ　牡蠣 oysters
They like the cold temperatures in the bay and hang on to the cliffs.


Obama Kodai Sasazuke 小浜 小鯛ささずけ
Renko sea bream is preserved and pickled in vinegar in wooden barrels.




OBAMAまんじゅう / オバマ饅頭
. Obama Manju - for President Obama .
and
Obama Burger made from fish meat


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Worldwide use


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Things found on the way




Echizen Takeningyoo 越前竹人形
Bamboo Dolls from Echizen



. Daruma Dolls from Wakasa laquer and agate stone 　


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HAIKU

Echizen kurage ...
a monster tamed with
miso paste

Gabi Greve, November 10, 2008


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浮遊する越前くらげニートかな
fuyuu suru Echizen kurage niito kana

floating around
like an Echizen jellyfish ...
poor NEET

Temari Sakura 手毬桜　

NEET : Not in Employment, Education or Training
Many young people of Japan are called NEET these days.

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野菊むら東尋坊に咲き乱れ
nogiku mura Toojinboo ni sakimidare

wild chrysanthemums
blossom in abundance -
Tojinbo cliffs

. Takahama Kyoshi 高浜 虚子 .


Legends about Tojinbo

One legend has it that a corrupt Buddhist priest from Heisen-ji (平泉寺), a local temple, so enraged the populace that they dragged him from the temple to the sea and, at Tōjinbō, threw the priest into the sea. His ghost is still said to haunt the area.

An alternate legend says that the name Tōjinbō comes from a dissolute Buddhist monk. According to the legend, a Buddhist monk named Tōjinbō, who was disliked by everyone, fell in love with a beautiful princess named Aya. Tōjinbō was tricked by another admirer of Princess Aya and was pushed off these cliffs. The legend says that ever after that time Tōjinbō's vengeful ghost would go on a rampage around the same time every year at this place, causing strong winds and rain. Some decades later, an itinerant priest took pity on Tōjinbō and held a memorial service for him. After that, the storms ceased.
©　More in the WIKIPEDIA !


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Related words

***** WASHOKU : Regional Japanese Dishes

***** .Folk Toys from Fukui .


. Utamakura, place names used in Japanese Poetry .

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Fukuoka Hakata

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Fukuoka and Hakata

Fukuoka Prefecture (福岡県, Fukuoka-ken) is a prefecture of Japan located on Kyūshū Island. The capital is the city of Fukuoka.
Fukuoka Prefecture includes the former provinces of Chikugo　筑後, Chikuzen　筑前, and Buzen　豊前.

Hakata (博多区) is a ward in Fukuoka City, Fukuoka Prefecture.

©　More in the WIKIPEDIA !

Kitakyuushuu, Kitakyushu town 北九州


Mojiko 門司港 Moji Harbour
Moji ward (門司区, Moji-ku) in Kitakyushu is the former city of Moji which was one of five cities merged to create Kitakyushu city in 1963. It faces Shimonoseki across the Kanmon Straits between Honshū and Kyūshū.
It includes the Moji tourist area (Moji-ko Retro 門司港レトロ), centred on JR Kyushu's Mojiko Station, which is a replica of Rome's Termini Station and is designated an important cultural property of Japan.
Moji was first made into a port by Suematsu Kencho with the financial backing of Shibusawa Eiichi in 1889. It was chiefly used for the transportation of coal, though there is a traditional song about the sale of bananas imported into Moji from Southeast Asia which survives to this day (Banana no tataki-uri バナナの叩き売). The bananas came without cooking on board, and the brown and half rotten ones were sold immediately along the portside.
. . . CLICK here for Photos of banana sellers!
Now there is even a Banana Man selling bananas to the tourists, as part of a local revival of the old tradition. Kindergarden kids are told the old songs to sell the bananas.
©　More in the WIKIPEDIA !


The main food market at Fukuoka city
Yanagibashi Rengo Ichiba 福岡柳橋市場 / 柳橋連合 / 市場
Yanagibashi Coop Market
"Hakata's Kitchen"
With about 60 stores, mostly with fresh fish and seafood.
. . . CLICK here for Photos !


Yatai in Fukuoka 屋台
Yatai (food stalls) are one of Fukuoka's most famous attractions. As the sun begins to fall, yatai workers bring wheeled stalls to their designated locations, and a long row of yatai slowly forms. Fukuoka's most famous yatai dish is ramen noodles, but yatai now offer a rich variety of foods, including tempura and yakitori (roast chicken). Yatai are most concentrated in the Tenjin, Nagahama and Nakasu areas.
source : www.fukuoka-tourism.net



. Hikosan Jinguu 英彦山神宮 Hikosan Shrine .
Mount Hikosan



quote
Mojiko Retro - A wonderland of old-time style and elegance
Mojiko Retro Area in the city of Kitakyūshū is a wonderland for tourists, located close to the Kanmon Straight between Kyushu and Honshu with its spectacular suspension bridge. Once a major international port, Mojiko is now a small backwater compared to the nearby Kokura district. However, great care has been taken in preserving many of the buildings from the Meiji and Taisho periods (1872 to 1931), making the district a magnet for people in search of old-fashioned style.
In Japanese ‘retro’ is used to describe anything from the last century and a little earlier, and this is what the Mojiko Retro Area is all about.
source : www.japantourist.jp


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Local Dishes from Fukuoka
福岡の郷土料理


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Banana Fair in Mojiko Retro 門司港レトロ / バナナフェア

banana kasutera 門司港レトロバナナカステラ castella cake with bananas
. . . CLICK here for Photos !

banana manjuu 門司港レトロバナナまんじゅう
. . . CLICK here for Photos !

banana mochi 門司港レトロバナナ餅 mochi with bananas
. . . CLICK here for Photos !

banana umeshu バナナ梅酒 plum wine with banana taste
. . . CLICK here for Photos !




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dagojiru だご汁 miso soup with dumplings
made from wheat flour and formed by hand
(dialect for dangojiru, dango jiru)
. . . CLICK here for Photos !



etsu ryoori えつ料理 / 斉魚
Etsu is a special fish from the Ariakekai sea.
Coilia nasus
. . . CLICK here for Photos !



Gameni がめ煮 mixed vegetables and chicken
Chikuzen ni 筑前煮
chuuiri, chuu-iri ちゅういり


goroshi ごろし sweet noodles
speciality from Chikugo, prepared for festival 川渡祭.
Made from wheat flour and salt, a kind of noodles, dipped in black sugar or kinako.
Same as the YASEUMA in Oita.
. . . CLICK here for Photos !



Hakata mizutaki 博多水炊き chicken and vegetables
cooked in a pot at the table and eaten after being dipped in a sauce


Hakata Ramen 博多ラーメン/ はかたらーめん
raamen soup from Hakata
. . . CLICK here for Photos !
and
Hakata Ramen DARUMA 博多ラーメン　だるま

source : aran-wish



hotto doggu ホットドッグ hot dog
hot dog from Kurume city 留米ホットドッグ
instead of the usual bun with a saussage, mustard and ketchup, here it is served with two slices of pressed ham and cabbage with mayonaise. The ham lurking out from the bun is supposed to show the tongue of a dog hanging out in the heat.
Made from kimuraya company キムラヤ


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picking water chestnuts
hishi no okashi ひしのお菓子 sweets from water chestnuts
yookan, manju, cookies and more
hishi sarada ひしサラダ salad with water chestnuts
WKD : hishi / water chestnuts as KIGO



kaki no ha zushi 柿の葉ずし sushi wrapped in persimmon leaves
. . . CLICK here for Photos !



koikoku こいこく special carp dishes, mostly with miso taste
. . . CLICK here for Photos !
..... koikoku karee こいこくカレー curry with carp
..... koikoku miso raamen こいこく味噌ラーメン miso ramen soup



Kurume raamen 久留米ラーメン ramen soup from Kurume town
made from pork bones
. . . CLICK here for Photos !


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manju, manjuu　まんじゅう【饅頭】　
buns filled with bean jam

They came to Japan via Hakata from China. The zen-priest Shoichi Kokushi in the 13th century made them in his temple Shootenji in the 13th century. In return for some alms he received at a tea house he taught the owner how to make these manju and thus started a boom.
At the side, he also taught the villagers how to make portable shrines for the religious festivals (Hakata kakiyama).

Manju were also sold in the Chikuho area 筑豊 as a treat for the coal miners to regain their energy. The Iizuka district 飯塚 of the area was most famous for its sweet shops. Via the commerce of Mitsui, Mitsubishi and other trading companies the taste of Chikuho reached Osaka and then Tokyo.

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imomanjuu, imo manjuu いもまんじゅう / 芋まんじゅう manju from sweet potatoes
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kusaki manjuu 草木まんじゅう Kusaki Manju
First they were called "peace manju" heiwa manjuu 平和饅頭.
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mentaiko 明太子 marinated roe of pollock
karashi mentaiko 辛子明太子（からしめんたいこ） with hot peppers
Introduced from Korea in about 1950.
©　More in the WIKIPEDIA !
. WASHOKU
mentaiko 明太子 marinated roe of pollock



motsunabe もつ鍋 hodgepodge with innards
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nukamisodaki ぬかみそ炊き simmered with nukamiso
Fish like saba mackerel or herring is simmered with nukamiso bran. The sour taste helps make the fish more tasty. People who do not like fish use nukamiso also with konnyaku, boiled eggs, pork cartilage and other ingredients.
Nukamiso is usually not eaten, but only used to pickle vegetables.
Fukuoka, Kitakyushu town.
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seiromushi, seiro mushi セイロ蒸し steamed dishes
see the unagi eel.
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. Suizenji-nori 水前寺のり from river Koganegawa
Aphanothece sacrum




unagi no seiromushi うなぎののせいろ蒸し steamed eel
from Yanagawa Town 柳川市沖端
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takana raisu 高菜ライス fried rice with takana
made from 辛子高菜 vegetables
Brassica juncea var. integlifolia
takana is kigo for summer
. Takana 高菜 mustard greens .




tonsoku　豚足　とんそく　 feet of pig, Eisbein


yakikaree, yaki karee 焼きカレー grilled curry
Rice, an egg, curry sauce, cheese are prepared like a doria, then grilled.


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Worldwide use


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Things found on the way


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HAIKU



横たわり給う春愁の明太子
yokotawari-au shunshuu no mentaiko

side by side
the spring melancoly
like mentaiko

Yuniesu ゆにえす


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Related words

***** WASHOKU : Regional Japanese Dishes

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