Okinawa Food

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Okinawa

Capital is Naha 那覇.
The main market there is the Makishi market, 牧志公設 Makishi Koosetsu.
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Ryuukyuu ookoku 琉球王国 Ryukyu Kingdom
An independent kingdom which ruled most of the Ryukyu Islands from the 15th century to the 19th century.
©　More in the WIKIPEDIA !


shiisaa シーサー Shisa
Traditional Ryukyuan decoration, often found in pairs, resembling a cross between a lion and a dog
©　More in the WIKIPEDIA !


kansen ryoori 官船料理 cuisine for the Chinese ambassadors in Ryukyu

nuchigusui ぬちぐすい / 命薬 "medicine for long life"
inochi no kusuri
Medizin des Lebens


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Okinawa Ryori (Okinawa Ryoori) 沖縄料理






Kurobuta kakuni 黒豚角煮 black pig square fry
rafutii ラフテイ, rafuti, rafute
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geschmortes Bauchfleisch
... mimigaa (mimiga) みみがー gekochte oder gebratene Schweineohren
... nakami 中身のお吸い物 , nakamijiru ... Suppe mit Innereien
... sooki (souki) そうき geschmorte Rippchen
... sookijiru そうき汁 Suppe mit Schweinerippchen




Kurosato with ginger,
black sugar with ginger



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It was only 100 years ago that the kingdom of Okinawa was incorporated into Japan, and the southern islands still maintain their own distinctive culture, language and cuisine. Okinawan cooking tends toward stronger and spicier flavors than Japanese food, and is more heavily influenced by Chinese cooking styles.

Pork is a very important ingredient, and every part of the pig is used, from pig's feet and pig's ears to pork tripe. Other ingredients include local seafood and native tropical vegetables and fruits. Black sugar and awamori (an Okinawan brandy-like liquor made from rice) are used in cooking along with soy sauce and miso (fermented soybeans). Kooreegusu is a condiment made from red peppers marinated in awamori.
kuusu 古酒（クース）Kusu. aged awamori.

Note: Double vowels represent long vowel sounds.

rafutii -- chunks of pork stewed in awamori, soy sauce and miso

sooki -- pork stewed with bone sookibuni-- spareribs, usually flavored with salt, lemon, and/or ginger

minudaru-- pork stewed and flavored with sesame

nakami-jiru or nakami no suimono -- pork tripe soup

ashi-tibichi -- stewed pig's feet

chiragaa チラガー -- pig's skin from the head. Chiraga
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mimigaa -- pig's ear in vinegar

deekuni -- daikon radish and pork stew

kuubuirichi -- konbu (seaweed) and pork stew

hiijaa sashimi -- raw goat meat

hiijaa-jiru -- goat meat in soup

chanpuru -- stir-fry with eggs, leeks and/or tofu

gooya chanpuru -- chanpuru stir-fry with goya
(gooya ゴーヤーbitter gourd, Bittermelone)
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maaminaa chanpuru -- tofu and bean sprout stir-fry

soomin chanpuru -- ソーミン Somin chanpuru with soomen noodles

nakami irichi -- pork tripe and miso stir-fry

hira yaachii -- Okinawan-style okonomiyaki

jiimamii-dofu -- peanut tofu

toofuyoo -- concentrated Okinawan tofu

sunui -- pickled kombu (seaweed)

iriko -- tiny dried fish, roasted

yaeyama kamaboko -- Okinawan-style fishcakes

papaya misozuke -- papaya pickled in miso (fermented soybeans)

shima rakkyou -- pickled shallots

yakisoba (Okinawa-fuu) -- thick noodles fried with vegetables

soba (Okinawa-fuu) -- soba noodles in soup with vegetables

sooki soba-- pork spareribs (with bone) with soba noodles in soup

juushii -- rice porridge (zousui) with pork, carrots, shiitake and spring onions

fuuchibaa juushii-- rice porridge with a bitter leaf vegetable (yomogi)

saataa andagii サーターアンダギー -- Sata Andagi, Okinawan doughnuts
saataa means sugar, andagi is fried in oil.
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Orion-- Okinawan beer


awamori 泡盛 -- strong liquor made from rice or millet
It has a strong taste and is often diluted with cold coffee or even milk.
In former times, housewifes would put some coffee beans in a bottle of awamori to soften the flavor.
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. awamorisoo 泡盛草 (あわもりそう) Astilbe .
..... awamori shooma 泡盛升麻 - Astilbe japonica




source : www.virtualokinawa.com . © Virtual Okinawa



- quote
About Okinawan cuisine
Okinawa is the subtropical islands between mainland of Japan and Taiwan.
The ingredients of Okinawan cuisine are somewhat different from the mainland, because Okinawa has warm climate and own history.

Unique vegitables are used, but kinds of mushrooms are used little.
Though the islands are surrounded by sea, there are little dish of fish. Alternatively pork is used much.
Few spices and condiment are used despite subtropical area.
Seaweeds are often used. Not only the seaweeds in the close sea but also konbu from Hokkaido is the very important ingredient.
The cooking method is mainly stewing, frying and deep-frying.

The cuisine has evolved in modern times, especially because of the American military presence in Okinawa since the end of World War II.

Pork dishes
Vegitable and tofu dishes
Other popular Okinawan dishes
MORE
- source : www.travel-around-japan.com


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aguu あぐー Agu pork
The pigs are raised in Northern Okinawa. The pig dates back to the time of the Ryukyu-Kingdom, more than 600 years. Its meat has less cholesterol than usual pork meat, but more umami glutamate to taste better and sweeter.
aguu gyooza あぐー　餃子 chinese meat dumplings with agu pork
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A pan Aパン type of Krebbel donut from Okinawa



aroe アロエ Aloe vera
used as a food ingredient



beni-imo poopoo, beniimo poopoo べにいもポーポ / 紅芋
crepe from purple sweet potatoes. Beniimo popo
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bukubuku cha / Buku buku cha ぶくぶく茶
a kind of Okinawa tea ceremony
"bubbeling tea" Buku-buku-cha
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chanpuru チャンプル Champuru "mixed ingredients"
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chinsukoo チンスコー Chinsuko
is a traditional sweet often sold as a souvenir (miyagegashi) on Okinawa, Japan. It is a small biscuit made of mostly lard and flour, with a mild and sweet flavor. Chinsuko was introduced to Okinawa some 400 years ago from China. It originated from the word Chinrusko and changed to Chinsuko.
©　More in the WIKIPEDIA !
Chinsuko-Kekse
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erabujiru, erabu jiru 永良部汁　soup of sea snake
えらぶうみへび【永良部海蛇】. irabujiru
also called Irabu Soup.
The poisonous snake can get about 1.5 meters long, belongs to the cobra family.
erabu unagi えらぶうなぎ "erabu eel"



fuchagi ふちゃぎ mochi for moon viewing
In Okinawa, dango are not used as offerings. Mochi are prepared with salt and also the red azuki are cooked with salty flavor. The more azuki beans cling to the mochi, the better. Red is a color of good luck.
This is the Okinawa version of "tsukimi dango".
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gooya ゴーヤ bitter gourd
Momordica charantia



gurukun グルクン / takasago タカサゴ : double-lined fusilier
Pterocaesio digramma
The national fish of Okinawa.
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handama はんだま Okinawa spinach, purple spinach
Gyunura crepidioides
The leaves have two colors, either dark green tops and purple on the bottom or bright green on both sides.
Tasts good with scrambled eggs.
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honejiru 骨汁 soup with bones
The bones war first used to make broth for Okinawa Soba noodle soup.
They are then boiled again with dashi served in a large portion, immersed in their own dashi. The bones are eaten with hands and a large plate of plain bones is left after the meal.
This dish was invented about 30 years ago by the owner of a soba noodle shop, who thought it a waste to throw the bones away every day.
Okinawa people are used to eating pig legs (tonsoku) and eating them with their hands.
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kasutera kamaboko カステラ蒲鉾
castella cake with kamaboko fish paste
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kokutoo, kurozatoo 黒糖 "black sugar", brown sugar
it has quite a fruity taste and comes with various flavors, often ginger flavor. blueberry is new too.
沖縄産黒糖
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Schwarzer Zucker. Brauner Zucker aus Okinawa.


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Iriomote : Gazami soba
gazami, a type of watarigani crab
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mabuyaa aisu マブヤ- アイス ice cream with the hero Mabuyaa
Mabuya is one of the manga heroes of Okinawa.
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amedama あめ玉が 琉神マブヤ〜！ sweets with Mabuya




mozuku もずく(水雲／海蘊) seaweed, Nemacystis decipiens
Okinawa mozuku オキナワモズク Cladosiphon okamuranus
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mozuku nikuman もずく肉まん bun with mozuku

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muuchii 鬼餅 (むうちい . ムーチー) muchi, "demon mochi"
devil rice cake (oni mochi)
..... muuchi zamu 鬼餅寒（むうちいざむ）"demon mochi" in the cold
observance kigo for mid-winter



On the 8th day of the 12th lunar month, the day of MUCHI, rice cakes are offered to the deities and then eaten with the wish for the health and well-being of children.
They build a small hut called muuchiiyaa ムーチーヤー (mochi-ya) where children come to make a fire and eat the rice cakes. They have a song

oni no chibi yaki muuchii yaa 「鬼ヌ尻（チビ）焼き、ムーチーヤー」Burning the backside of an Oni.

The muchi are prepared with brown sugar or the local purple sweet potatoes. The dough is wrapped in fragrant leaves of ginger plants (月桃 gettoo, Alpinia zerumbet).
Sometimes the wrapped mochi are hung from the eves of the home to ward off evil spirits.

大梁に鬼餅吊す五寸釘
. oohari ni onimochi tsurusu gosun kugi .

Rice cakes (mochi 餅)

. onibi 鬼火 "demon fire", "devil's fire" .


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nakami jiru ( なかみ汁) “Nakami no suimono (pig intestines soup)
is a traditional cuisine which is called “Nakaminuushi-mun” in Okinawa language, or “Nakamijiru”.
clear guts soup. "Nakami" means guts of pig, and "jiru(shiru)" means soup.
It is made by boiling guts cut in rectangles, making clear hot soup with dashi and a little shoyu, and adding guts, shiitake mushroom and konnyaku to the soup.
Generally before eating, grated ginger is added.

- source : facebook

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painappuru パイナップル pineapple sponge cake
Izumi Pineapple Garden, Motobu Okinawa
Pineapple ... kigo for late summer Ananas



satookibi さとうきび【砂糖黍】 sugar cane
One of the most important products of Okinawa.
Zuckerrohr


shiikuwaasaa, shikuwasa シークワーサー Shiquasa
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Okinawa-Limetten


shirishiri しりしり
carrots are sliced with a rough cutter (shirishiriki, にんじんしりしり器)
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finely chopped carrots にんじんしりしり / 人参しりしり ninjin shirishiri
fried and with an egg added.
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The people of Okinawa eat the most carrots of all in Japan !



sumijiru, sumi-jiru 墨汁 soup with the ink of the squid
... ika sumijiru イカ墨汁
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Schwarze Suppe mit Tintenfisch und Tinte



supagetti スパゲティ spagetti
They are usually served with a thick slice of butter toast.
This was first introduced by a shop owner who had seen the American soldiers in Okinawa eat spagetti with two slices of garlic-toasted french bread. Now toast served with all spagetti dishes, and you do not have to order it extra.


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taimo, ta-imo 田芋 (タイモ) "field potato", kind of taro
mizu imo ミズイモ（水芋）, taasomu ターンム
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Taketomijima : waterbuffalo carts
gyuusha 竹富島の牛車
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Ishigakijima : beef of Ishigaki Island
Ishigakigyuu 石垣牛 炭火焼ステーキ
http://www.ishigakigyu.com/what_ishigakigyu.html

The most southern local beer of Japan!
石垣島・地ビール
http://www.lococom.jp/ad/article/A47/03/07/13191/208476/

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umibudoo, umi budoo 海葡萄 (うみぶどう) sea grapes
Coccoloba uvifera
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yagi ryoori ヤギ　山羊料理　dishes with goat meat
raw as sashimi, in soups, in gyoza fillings, stir-fried with vegetables .
Goats are making a comeback in Okinawa and find their way on the table.
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Reference


Goat meat in Okinawa
... examine the current needs and future possibilities of goat meat consumption. The experimental results of the present study lead us to conclude the following:
(i) improving the smell of goat meat and combining the sale of goat meat with recipes may increase goat meat demand among housewives;
(ii) it seems to be difficult to disseminate Okinawa goat cuisine to non-Okinawa residents because of the typical odor of goat meat, which is unlikely to be preferred by the public;
(iii) the "chewiness" of goat meat is rated highly by young participants according to a sensory evaluation, and loin meat is rated highly compared with hind leg meat; and
(iv) there is a rapidly increasing interest and a tremendous purchasing drive towards goat meat among university students. However, these facts call for further investigation of the goat meat demand in Japan.
The following three further experiments are needed to solve this issue: (i) breeding to improve the taste of goat meat; (ii) expanding the marketing of goat meat combined with the invention of Japanese-style goat recipes and tie-in sales supermarkets; and (iii) implementing further sensory analyses to compare goat meat with other meat and carrying out market analysis in Japan.
source
http://www.cababstractsplus.org/abstracts/Abstract.aspx?AcNo=20053130615


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Yanbaru buta 沖縄・やんばる豚 from Yanbaru, Yambaru pork
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Things found on the way

Okinawa Dolls / 沖縄民芸とだるま with Daruma San





Okinawa Bingata : Dragon Patterns


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HAIKU


. toshibi iwai 年日祝 (としびいわい)
birthday celebration at the New Year .
shoonen iwai 生年祝 celebrating the birthday


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Related words

***** Hara hachibu ... eating only 80% of your capacity an Okinawan diet


***** WKD Regional Dishes of Japan
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Nagasaki prefecture

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Nagasaki

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

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Explanation



Nagasaki Prefecture (長崎県, Nagasaki-ken) is a prefecture of Japan located on the island of Kyūshū. The capital is the city of Nagasaki.
Nagasaki Prefecture, a unification of former provinces of Hizen, Tsushima, and Iki, has had close ties with foreign civilization for centuries. Facing China and Korea, the region around Hirado was a traditional center for traders and pirates.
After the prohibition of Christianity in the Edo period, foreign trade was restricted to Chinese and Dutch traders in Nagasaki, Dejima, but Kirishitan (Japanese Christian) worship continued underground.
©　More in the WIKIPEDIA !


Wakaran 和華蘭 Wa-Ka-Ran
The three districts of Japanese (wa), Chinese (ka) and European (ran) influence in the city of Nagasaki.


. WASHOKU
The Ariake Sea (有明海, Ariake-kai, Ariakekai) 　


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shippoku ryoori 卓袱料理 Shippoku ryori
Shippoku cuisine 卓袱（しっぽく）料理



an original creation of the Chinese living in the Chinese quarter. While it was intended to entertain Japanese and Western visitors, it spread to common households and evolved into a feast that is presented in traditional Japanese restaurants even today.

The primary characteristic of Shippoku cuisine is jikabashi, the seating of the diners around a lacquered round table on which the food is served in one dish, with all diners serving themselves. This creates an atmosphere of omoyai (sharing) and contributes to a harmonious atmosphere.

In addition, even before the toast, the custom is for the host to signal the start of the meal with mainly one phrase, "Please help yourself to the Ohire broth." Shippoku cuisine, which was introduced to Nagasaki, has evolved over the years with the blended influences of Japanese and Western cuisine. Today, it is a truly local cuisine of Nagasaki that combines the best of China, Japan, and the West.

A lot of sugar is used in many dishes, since Western-style sugar found its way to Japan via Nagasaki, see below the "Sugar road".

banrai ばんらい ... entree, Vorspeise
ohire おひれ ... soup
omoyai おもやい 由起会 sharing your food in good company
sanpinmori, sanpin mori 三品盛 (さんぴんもり) ... three types of entree


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More about NAGASAKI food
source : www.at-nagasaki.jp

Castella (Sponge Cake) Biskuitkuchen
Chanpon
Chinese Sweets
Kamaboko
memo

hiyoko ひよこ Biskuitkuchen in Kükenform
tsurunoko, tsuru no ko つるの子 "kleiner Kranich"

kuroboo 黒棒 "black stick" with raw brown sugar, flour and eggs.
Zuckerstab
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Biwa, loquat びわ　枇杷　



. fukuremanjuu no iwaibi ふくれ饅頭の祝日
day for celebrating whith puffed manju ricecakes
During the Feast of the Assumption of Mary, August 15. (Kigo)



. Harahoge Teishoku はらほげ定食 Harahoge Set Lunch
And Harahoge Jizo statues はらほげ地蔵 in the water
The lunch also serves the locak uni sea urchins from Iki island.


Iki gyuu 壱岐牛 beef from Iki Island
Rindfleisch von der Insel Iki
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ikkookoo cake 一口香（いっこうこう） with honey and kurosato, inside is empty
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kankoro　かんころ　甘古呂 flower from sweet potatoes
kankoromochi kankoro mochi かんころもち（甘古呂餅）



karu kooku カルコーク calcoke drink. Calpis with coca cola
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nigomi にごみ Chikuzen-ni with peanuts
Peanuts in the brown skin are boiled for about 2 hours, then the liquid with the peanut oil is poored over a pot of normal Chikuzen-ni boiled vegetables.
In the village of Omura 大村市　peanuts (rakkasei) have been introduced via China already in the Edo period and were part of the high-class food, given to visitors. Later it became normal food, peanuts being used like beans in all kinds of dishes, from chawanmushi to boiled rice with raw peanuts in the skin.
Peanuts grown in Omura sometimes have three and even four nuts in one shell.
In Chiba prefecture, the biggest peanut-grower nowadays, peanuts have been introduced from North America much later.

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Sasebo Burger

tonneru yokochoo とんねる横丁 Tunnel Shopping Arcade
Sasebo also has a side street with mostly food shops, placed in small lots in the former bunker area of WWII. The bunkers were cut into the strong rocks for the safety of the people.
The streetfront is only 5 meters for each shop. Most owners are now old and are good friends. They eat lunch from each other's shop and buy each other's vegetables or fish to keep good company. It has become quite a tourist spot.
CLICK here for PHOTOS !

SASEBO EAT
http://www.sasebo99.com/sight_sasebo/beef.shtml

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satoo no michi シュガーロード（砂糖の道） sugar road

The road between Nagasaki and Kokura (Ogura) 小倉, then on to Kyoto during the Edo period. A lot of Western cultural elements travelled this road, when even very expensive white sugar was only available at the island of Dejima.

Towns along this road were able to produce sweets with white sugar.
for example
Ogi yookan 小城羊羹（おぎようかん） in the town of Ogi in Saga prefecture. This yookan is still made by hand, water, agar, anko paste and sugar are stirred for a long time, then poored in a wooden form with laquer finishing. When its gets dry it is taken out of the form, head up now with a frosted sugar coating, that gives a crunchy sound when biting into it.
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There they also produce other kinds of yookan
hoshigaki yookan 干し柿ようかん with dried persimmons
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kuro ichijiku yookan くろいちじく　ようかん with black figs
schwarze Feigen

banana yookan バナナようかん with bananas
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kasudoosu カスドース Kasudôsu

- quote
A sweet brought to Japan about 400 years ago by priests from Portugal and Spain. Each piece is about the size of a matchbox and has been dipped first in egg yolk and then in molasses, after which it is lavishly covered with sugar. It is still often used as a delicacy for the Chinshin style tea ceremony which originated in Hirado.
- source : www.city.hirado.nagasaki.jp



This sween has been made in Hirado since 1502 in the same shop, Tsutaya 蔦屋. It is a kind of castella coated with sugar.

source :　www.hirado-tsutaya.jp


南風や砂糖こぼるるカスドース
nanpuu ya satoo koboruru kasudoosu

this southern wind -
white sugar is falling off
the Kasudosu cake

. Hasegawa Kai 長谷川櫂 .
Umi no Hosomichi


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Shimabara kanzarashi 島原の寒ざらし
shiratamo mochi rice, cooled in fresh water, best in December.
sauce of honey.
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Shimabara guzooni 具雑煮 vegetable soup with round thin mochi cakes
said to be invented by Amakusa Shiro during the war against the Christians in the Shimabara rebellion (Shimabara no ran　島原の乱).
The soup gave a lot of stamina to the fighting farmers. It is said to be the origin of all later zoni soups, now eaten especially at the new year.
Amakusa Shirō
http://en.wikipedia.org/wiki/Amakusa_Shiro

Shimabara ganedaki がね炊き puffer fish dish
When eating fugu pufferfish was forbidden because it was too dangerous, the locals called it gane and enjoyed their food anyway, since fugu is a very common fish in their waters.
ganba がんば local name for fugu puffer fish.


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shiisu keeki シースケーキ sheath cake
a kind of sponge cake with canned peaches and pinapples. Started after the war when the first fruit cans came to the area.
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torukoraisu トルコライス turkish rice
eaten with many varieties, even as teppan toruko, fried on a hot plate
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yudeboshi daikon ゆで干し大根
cooked, dried radish stripes
茹で干し大根
from Saikai Town 西海市
Extra big local radish (大栄大蔵大根 one weights about 5 kg) is washed, cleaned roughly, cut into stripes of about 10 cm length and then cooked for about 7 minutes. Then it is loaded on wheel barrows and carried over the street to the drying places, which are on a bamboo veranda over the cliffs. The hot radish stripes are spread on plastic sheets to dry in the salty wind, which blows in this area during the winter months. They call it the daikon kaze　大根風 radish wind.

It can be used after steeping in water or like this in salads. It is also tasty in a sauce for spagetthi.


a kind of kiriboshi daikon, dried radish stripes.
WKD : kiriboshi daikon 切干 dried radish


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yusenpei ゆせんぺい senbei from hot sprint water
from the hot spring at Mount Unzen 雲仙
Unsen Yusenpei are rice crackers made of eggs, sugar and wheat flour. The water from the hot spring at Obama is used for the dough. It is more than 120 years old.

Local products from the area are often called
"jigemon" じげもん (地元者) (tochi no mono, chi no mono).

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- MORE about food from Hirado　平戸

Hirado Champon
Hirado Beef
Products from the sea　－ Ago flying fish, Flounder Dishes
Hana (flower) Castella and Kasudôsu
Gobômochi
Locally-brewed Sake
Kawachi Kamaboko
Taichazuke
Chiyoka - folded pancake
Omorimono - edible decorations

- source : www.city.hirado.nagasaki.jp


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Worldwide use


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Things found on the way

- quote
Tracing the path of history in northern Nagasaki
by Mandy Bartok
. . . Back out on the town’s main street, Hirado’s European-inspired sweets tempt us from shop windows. We pick up some sugar-coated castella, a version of the famed pound cake unique to Hirado, to take for the road, but our stomachs are primed for the famed local meat.
- source : www.japantimes.co.jp/life/2013



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HAIKU

Shichikoozan -
and then a bowl
of Chanpon soup

Gabi Greve, New Year 2011

. Shichikoozan mairi 七高山詣 Shichikozan pilgrimage.


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Related words

***** WASHOKU : Regional Dishes

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Nara prefecture

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Nara Prefecture

Nara Prefecture (奈良県, Nara-ken) is a prefecture in the Kansai region on Honshū Island, Japan. The capital is the city of Nara.

It is certain that a political force established at the foot of Mount Miwa in the east of Nara Basin, seeking unification of most parts in Japan from the third century until the fourth century, though the process was not well documented. At the dawn of history, Yamato was clearly the political center of Japan.

Ancient capitals of Japan were built on the land of Nara, namely Asuka-kyō, Fujiwara-kyō (694–710) and Heijō-kyō (most of 710–784). The capital cities of Fujiwara and Heijō are believed to have been modeled after Chinese capitals at the time, incorporating grid layout patterns. The royal court also established relations with Sui and then Tang Dynasty China and sent students to the Middle Kingdom to learn high civilization. By 7th century, Nara accepted the many immigrants including refugees of Baekje who had escaped from war disturbances of the southern part of the Korean peninsula. The first high civilization with royal patronage of Buddhism flourished in today's Nara city (710–784 AD).

Nara Prefecture is landlocked.
The climate of Nara Prefecture is overall warm, while there are important differences between the north-western basin area and the rest of the prefecture, that is, in the mountains.
. . . CLICK here for Photos !


Nara is famed for its Kaki persimmon. Strawberry and tea are some other popular products of the prefecture, while rice and vegetables, including spinach, tomato, eggplants and others are the dominant in terms of amount of production.
©　More in the WIKIPEDIA !


Eight temples, shrines and ruins in Nara, specifically Tōdai-ji, Saidai-ji, Kōfuku-ji, Kasuga Shrine, Gangō-ji, Yakushi-ji, Tōshōdai-ji and Heijō Palace Remains, together with Kasugayama Primeval Forest, collectively form "Historic Monuments of Ancient Nara", a UNESCO World Heritage Site.

Tame deer roam through the town, especially in Nara Park. These deer might not be considered "tame" should the visitor not have any "shika sembei - Deer Biscuits" when they see them.
©　More in the WIKIPEDIA ! about Nara City



Mount Miwa (三輪山, Miwa-yama, Miwayama)
Mount Mimoro (三諸山, Mimoro-yama)
. Mount Miwa
Shrine Omiwa Jinja 大三輪神社


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Dishes from Nara 奈良の郷土料理


CLICK for enlargement

Asukanabe 飛鳥鍋 hodgepodge from Asuka
Since the year 1400, when Buddhist monks brought the knowledge from China.
Monks considered the milk used here as a kind of medicine to keep healthy in the winter months.
Broth of soy milk or milk with chicken and vegetables. The chicken and vegetables are dipped into beaten eggs before you eat them, like Sukiyaki.


chagayu 大和の茶がゆ　rice gruel cooked with tea.
Started in the year 1200 at the hall Nigatsudo at temple Todai-ji, as a simple food for the monks during the O-Mizutori Ceremony.
Now they say
大和の朝は茶がゆで明ける - chagayu
The morning in Yamato starts with a bowl of rice gruel boiled with green tea.
chagayu is used in a variety of cooking, such as Chagayu Kaiseki and Chagayu Bento. It is a simple dish, made of rice, water and tea such as Hojicha or roast tea. As simple as it is, Chagayu is quite popular in Nara due to its refreshing flavor and the way it slips easily down the throat.
. . . CLICK here for Photos !
..... kakimochi iri chagayu かき餅入り茶粥 with kakimochi rice cakes
In summer, this is eaten cold.
Hizen chagayu 肥前茶粥 rice porridge from Hizen Saga prefecture
Iwakuni chagayu 岩国茶がゆ rice gruel from Iwakuni Yamaguchi prefecture
Chagayu from Wakayama, Kumano mountains
Tee-Reisbrei


侘びて澄め月侘斎が奈良茶歌
wabite sume tsuki wabisai ga Naracha uta
. Matsuo Basho, 奈良茶 Naracha rice gruel and Haikai .


chahan, chameshi 茶飯 / 大和茶飯 rice boiled with tea and soy beans
Nara chahan 奈良茶飯
Started in the temples Todai-Ji and Kofuku-Ji, when they added Nibancha (the second brew) with salt to boil rice and beans. Also for the O-Mizutori ceremony.
It is also served now at haiku meetings in Nara. Sometimes black beans are used to boil.
. . . CLICK here for Photos !





dekomawashi
dengaku 田楽 grilled vegetables with miso paste
. . . CLICK here for Photos !
The round ones with radish are also called dekomawashi でこまわし, remembering the round head of bunraku puppets, in the area of Yoshino 吉野地域. Eaten at New Year.
WASHOKU
Dengaku dishes and history



haggeshoomochi 小麦餅（はげっしょう餅） mochi from wheat flour
They are eaten on the day 10 days after the summer equinox, a day called hangeshoo （はんげしょう）半夏生. In the Nara plain, this was a time just after the rice planting, and there was rest to celebrate. Some areas also make it fore the summer festival in July.



. inoko mochi 猪子餅, 亥の子餅
ricecakes in the shape of little wild boars


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KAKI 柿 persimmons

kaki no hazushi かきの葉ずし/柿の葉 葉寿司 sushi wrapped in persimmon leaves
Kakinoha zushi (kakinoha sushi) is one of Nara's delicacies, made of rice seasoned with vinegar and slices of salmon or salted mackerel on top, formed in the shape of a cube, and wrapped with a "kakinoha" or persimmon leaf. Persimmon leaves contain tannin which acts as a natural antibacterial agent. They also contain vitamin C and can help to control high blood pressure. The mackerel used in this food is prepared according to a special method which is kept secret by the people who make it. This is why kakinoha zushi is only available in Nara.
Sushi-Reis umwickelt mit Persimonen-Blättern

kaki namasu 柿なます salad with persimmons
With radish, carrots for an auspicious color effect, and dried persimmons. Especially prepared for the New Year ceremonies in Nara.
. . . CLICK here for Photos !


..... Yamato no tsurushigaki 大和のつるし柿
hanging persimmons from Yamato, they are hung up to dry as winter provisions.

. . . CLICK here for Photos !

An old poem says



色は黒いが味みておくれ、味は大和のつるし柿
iro wa kuroi ga ajimite okure
aji wa Yamato no tsurushigaki

the color is black but just try them -
they taste like dried persimmons from Yamato !



. WASHOKU
kushigaki 串柿 ( くしがき) dried persimmons on a stick 　
and more about persimmons. Persimonen.


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kashiwa no sukiyaki かしわのすき焼き sukiyaki with chicken
In Memory of Sugaware Michizane on his death day in the end of october, at the shrine in his honor. He is known as the protector of cattle, so instead of using beef for the dish chicken (kashiwa) is used and eaten with all parishioners.
Also eaten on other festive days.
. . . CLICK here for Photos !



konnyaku, kushi konnyaku 串こんにゃく Konjak on skewers
The mountain regions of Yamato Koogen 大和高原 and in the east and south of it, konnyaku roots Konjak are grown.
Devil's-tongue (konnyaku 蒟蒻)


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Yoshino Kuzu from Kurokawa Honke


kuzu ryoori 葛料理 dishes made from arrowroot starch
The root of "kuzu", a plant from the legume family, Pueraria thunbergiana, can be crushed and refined to make starch. This starch is then used to make Kuzu Ryori. Kuzukiri is a semitransparent noodle made from Kuzu; it has a smooth texture and is delicious. Kuzu can also be used as an ingredient in various dishes; for example adding it to tofu or rice cake, makes them chewy and enhances the flavor.
. . . CLICK here for Photos !
Pfeilwurzel.


. . gomadoofu, goma toofu ごま豆腐 tofu made with sesame paste
... kuzu-iri goma doofu 葛入胡麻豆腐 with arrowroot starch
In Yoshino, kuzuku 葛粉 starch of arrowroot is often used.
kuzu くず【国栖／国巣／国樔】 is also the name of a group of people living in Yoshino woods, singing special songs.
kuzu from Yoshino forests "Yoshino kuzu" 吉野葛 is very famous.


Dishes made from Yoshino Kuzu
. . . CLICK here for Photos !


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manyoogayu 万葉粥 rice gruel a la Manyo-shu
Served at the great shrine Kasuga Taisha
With different vegetables every month, according to the poems of the Manyo-Shu　万葉集 poetry collection of the Heian period.
. . . CLICK here for Photos !
Kasuga Taisha 春日大社 was built at the same time as the capital of Nara. It is dedicated to the deity responsible for the protection of the city. Kasuga Taisha was also the tutelary shrine of the Fujiwara clan, Japan's most powerful family during most of the Nara and Heian Period.
. Kasuga Shrine 春日大社 Kasuga-taisha .

Hints of love fill the air at Nara's Manyo festival
Japan's oldest market in Sakurai, Nara Prefecture, will host the Manyo Matsuri on Sept. 8, a festival to commemorate the market and the region's (central Nara Prefecture) ancient culture.

One side of the Hatsuse River used to be the location of an old road that led to the village of Asuka, which was also the capital city of the region during the Asuka Period (593-710). The road intersected with a road to Nanba, today's Osaka. That crossing was a meeting spot for many people and was where the market, known as Tsubaichi, took place.

The ancient Tsubaichi market had an event called the utagaki, which translates as "poem party." During such parties, young men and women gathered and sought out partners by exchanging love poems. Several such poems were included in "Manyoshu," Japan's oldest existing poetry collection, which was compiled some time after the year 759 during the Nara Period (710-794).

Imitating the romantic tradition, festival organizers will sell paper lanterns on which participants can write romantic messages to their loved ones. The lanterns will then be set afloat on Hatsuse River.
source : Japan Times, September 2012

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meharizushi, mehari sushi めはり寿司 rice wrapped in leaves
... toobazushi, tooba sushi とう菜寿司
From the Back Yoshino area 奥吉野, made from wild takana, 高菜, (mana マナ, harumana 春真菜) wrapped around hot cooked rice. It is the first harbinger of spring in Yoshino. Woodworkers and forest workers used it as a bento lunch paket.
The names comes from a wordplay, with "opeinig your eyes wide when seeing this huge lunch paket" "me o miharu hodo okii".
Also eaten in Mie and Wakayama prefecture.
. . . CLICK here for Photos !

..... haru mana no nibitashi 春まなの煮びたし
"cooked spring leaves"
They are first fried in oil and abura-age tofu is added.
Harumana 春真菜 is getting more and more difficult to find in the forests in the Back of Yoshino.

..... haru mana tsukemono 春まな漬 pickled harumana leaves

. . . CLICK here for Photos !


. Takana 高菜 mustard greens .


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Miwa soomen 三輪そうめん / 素麺 thin Somen noodles from Miwa town
Somen are fine dried noodles, only one or two millimeters in diameter. Somen produced in Miwa are known for their high-quality due to the clear air and pure water. Somen have a history of more than 1000 years, showing the Chinese influence on the old capital. They are cooked in boiling water then washed in cold water until they have cooled down. Cooked somen are served with a special soup called somen tsuyu. Adding spice and condiments enhances the taste of the somen. (See nyuumen below.)


momiuri もみうり cucumbers in vinegar
Cucumbers (kyuuri) are rubbed (momi) in salt until they are soft and then pickled in vinegar. The pronounciation then boiled down to momi kyuuri, momi-uri.
Especially eaten in summer. Also prepared at the celebrations after rice planting,to entertain the God of the Rice Fields 田の神.
. . . CLICK here for Photos !



nanairo o-ae 七色お和え dressing in seven colors
Made for the o-Bon celebrations of the ancestors, on August 7, when the preparations begin in the Nara area. Seven vegetables of the season (myooga ginger, taro roots, ingen beans, carrots, eggplants, zuiki, pumpkin and special beans (sando mame 三度豆) are used, different in each family tradition. The dressing is made from sweet miso and sesame. To present it to the ancestors, abura-age tofu is added and cooked rice and steamng hot tea is also pot on the shelf for the ancestors.


Naranoppe, Nara-noppe 奈良のっぺ Noppe vegetable broth from Nara
On the 17th of December at the shrine Kasuga Daisha Wakamiya 春日大社若宮 three is a special festival, On Matsuri おん祭り, where decorations from the passing year are burned as offerings. In Nara, peoople eat NOPPE on this day.
Made of satoimo taro root, radish, carrots and goboo, with aburak-age tofu, a very thick broth to keep you warm.


Narazuke, Nara-zuke 奈良漬け pickled vegetables
Narazuke pickles date back to the 8th Century when Nara was the capital of Japan. They are pickles made from vegetables such as shirouri, a type of cucurbitaceous fruit, using "sakekasu", or sake lees. Nara's "sakekasu" is particularly tasty, and gives the pickles their unique flavor. Narazuke pickles are easily Nara's most famous regional specialty.


nyuumen にゅうめん - 入麺 - 煮麺 - 乳麪 wheat noodles
(a kind of soomen from Miwa)
Their production has been taught by the gods from Mount Miwa to the people living close by. They are thin as a thread, white as snow. They are produced during the cold winter months. In summer eaten cold, in winter in warm broth with seasonal vegetables.
. . . CLICK here for Photos !



sanmazushi, sanma sushi 秋刀魚寿司 sushi from Pacific saury
Around december, this fish comes down from Hokkaido toward the Kii peninsula and is caught near the high sea off Kumano 熊野灘. They have not so much fat and just right for sushi. Often made for family festivities or the new year celebrations.



senbei, shika senbei
Senbei, sembei 煎餅 (せんべい) rice crackers, sweet and salty
shika senbei tobashi, throwing deer senbei, kigo



shikaniku no Yamato-ni 鹿肉の大和煮 boiled deer meat
Meat from wild animals has been eaten since olden times in the villages near the forests around Yamato. Deer has more fat in the summer and autumn months from July to October and is poetically named as Momiji Meat モミジ肉, red maple leaves meat.




shikishiki しきしき snack from wheat flour
Eaten in the Katsuragi Taima area 葛城當麻
Wheat flour is grown on the paddies after the rice harvest. Flour with sugar and eggs is kneaded and made to thin crepes, folded and fried in the pan. It was a treat in times when eggs where an expensive item.



shishinabe しし鍋（しし汁） wild boar soup with miso paste
A lot of winter vegertables are used too, also mountain pepper to appease the strong smell of wild boar meat. The fatty meat warms the body to the bone on a cold winter day in the mountains.


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so そ 蘇（そ）酥 / 蘇 milk products of old
from Nara
milk product from boiled down milk of cows or sheep. almost condensed milk.
Made in the the area since the Asuka period (538 to 710 (or 592-645)).
The preparation of milk has been taught to the Japanese from China via the silk road. Since the advent of Buddhism, Emperor Tenmu in 675 made a degree forbidding the use of meat as food. Only wild beasts could be eaten by hunters in the forest. Some monks brought fried bean curd (toogashi とうがし【唐菓子】 ) and milk products like raku らく【酪】 (milk refined for drinking) and so 蘇 (condensed milk), even
daigo だいご【醍醐】 (a kind of butter or cheese), which could be enjoyed instead of meat products.


Asuka no So 飛鳥の蘇

daigo 醍醐 is the fifth of our five tasts (gomi 五味). It symbolizes something very much at the top, in Buddhism even satori or enlightenment.


Sweets like a cheese cake made from this old-type milk are sold for example near the shrine Kashihara Jinguu 橿原神宮 in Yoshino.
It almost tasts like caramel candy.


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tachibana 橘 (たちばな) Tachibana citrus fruit




umeboshi 梅干し dried plums, salted plums, pickled ume, plum pickles
After Wakayama and Gunma, Nara is the third largest producer of this daiyl delicacy.
For example from Anou 賀名生 and Tsukigase 月ヶ瀬, where the tradition is very old. The whole family of a plum farmer will be out working in June.
. WASHOKU
Umeboshi 梅干 dried pickled salty plums



. Warabimochi 蕨餅 / 笑来美餅 mochi with bracken powder
Nara is famous for its delicious warabi bracken. These mochi have been prepared since the Ashikaga period.




yakiayu, yaki-ayu 焼鮎 / 焼き鮎 grilled ayu sweetfish
They grow in the clear rivers of Yoshinogawa and Asukagawa 吉野川や飛鳥川 and are already mentioned in the old poetry almanach of the Manyo-Shu 万葉集 .



yakuzen ryoori 薬膳料理 "medicine food", food as medicine
This refers to a healthy cuisine that originated in China. Fresh vegetables produced in Nara, including some that were first brought here from ancient China, are cooked with Japanese herbs and seasonings to create delicious food. Not only is it tasty, yakuzen ryori is also good for enhancing the immune system to keep you in good health. You can try both traditional as well as fusion style dishes.


Yamato mana no nibitashi 大和まなの煮浸し abura-age tofu with vegetables
Yamato mana are the green vegetables of the area. They have quite a sweet taste when boiled. Since Showa 50 some of the wild vegetables are also grown in the mountainous areas of eastern Nara prefecture.
. . . CLICK here for Photos !



yogomi no antsuke-mochi よごみの餡つけ餅 ricecakes with sweet bean paste with mugwort
In the Yamato area, meeting and dining with friends and family in a kind of renzo れんぞ(連座) is on the 3rd day of April.
The most famous RENZO is probably Shinmu Renzo ｢神武さんれんぞ｣
celebrated at the Shrine Kashiwara Jinguu. Many other temples in Yamato also celebrate on this day.
Farmers do not work on this day and prepare some kinds of food like makizushi and boiled food (nimono) for their relatives as "gosso ごっつぉ" (gochisoo ごちそう/ 御馳走), a feast.
One special dish for this day is yogomi, local dialect for yomogi mugwort. It is picked from the riverbanks, only the young fresh leaves are used. After that day, farmers get busy with the spring field work.




zooni 奈良の雑煮（きな粉雑煮）
New Year Soup with kinako soybean flour
Mochi dumped in sweetened kinako are put in the soup, almost like Abekawa Mochi. Special vegetables, like "yatsugashira" 頭芋（ヤツガシラ）taro roots symbolize the head of a person, tofu stands for the white walls of a storehouse, konnyaku symbolizes a square storehouse with thick brown mortar walls, round mochi help people to live "round" with no problems. The yellow color of the kinako flour brings luck with money matters, the rice grains stand for many children and many generations to follow.
This is quite an auspicious soup !


. . . CLICK here for Photos !



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More specialities

Black Rice Curry

Kaki (persimmon) cake
Masaoka Shiki, a Japanese famous haiku poet wrote a well known haiku "Taking a bite of Kaki, suddenly the bell of Horyuji ringing". This is a Japanese pound cake that uses dried Kaki from Nara.

Nara no Tori Cha (chicken with tea)
Negi ... Home grown Negi and Yamato Nikudori Sukiyaki
Yamato Nabe
Yamato Nikudori Teriyaki Don (Yamato Chicken Teriyaki Bowl)

Sources
http://www.pref.nara.jp/nara_e/dd_aspx_itemid-1388.htm


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Worldwide use


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Things found on the way


a snack with no frills
飾らないおやつ



Daruma cookies from Nara
ぜいたく豆本舗

. . . CLICK here for more Photos !


Kukkii だるまクッキーDaruma cookies
Daruma sweets だるまやスイーツ



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HAIKU and SENRYU


くず水や 花の下ゆく吉野川
kuzumizu ya hana no shita yuku Yoshinogawa

arrowroot water -
under the blossoms flows
the Yoshino river

Kigin 季吟

Kuzu KIGO for summer


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焼鮎の膳より吹かれ箸袋
yaki-ayu no zen yori fukare hashi-bukuro

blown from the tray
with grilled sweetfish -
paperbag for chopsticks

Katsura Nobuko 桂信子

WKD : Ayu 鮎 trout, sweetfish as KIGO


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Matsuo Basho　松尾芭蕉
staying in Otsu 大津, at the home of Zeze Kyokusui 膳所曲水亭 / 菅沼曲水亭 on September 28.
The theme of the kukai meeting was "yosamu", the evening getting cold.
Basho's host Kyokusui was cooking a night meal of wheat noodles, miso, and vegetables.





乳麪の下たきたつる夜寒哉
煮麺の下焚きたつる夜寒哉　
nyuumen no shita takitatsuru yosamu kana

beneath the noodles
building up the fire:
the night's cold
Tr. Barnhill


noodles
building a fire underneath
a night's cold
Tr. Reichhold


Written in autumn of 1691, 元禄4年晩秋
This hokku has the cut marker KANA at the end of line 3.

tending to a fire
beneath the hot wheat noodle soup
on this cold night . . .
Tr. Gabi Greve


. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


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***** WASHOKU : Regional Japanese Dishes
- #nara #chagayu -
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Nagano Prefecture

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Nagano



Nagano Prefecture (長野県, Nagano-ken) is a prefecture of Japan located in the Chūbu region of the island of Honshū. The capital is the city of Nagano.
Nagano was formerly known as the province of Shinano.

©　More in the WIKIPEDIA !

Lake Suwa, Suwako 諏訪湖
It ranks 24th in Japan in surface area.

Temple Zenkoji
WKD : Temple Zenkoji Gokaicho 善光寺


Rokuben, Bento for a kabuki performance
ろくべん, 大鹿歌舞伎 Nagano、Oshika mura 大鹿村


growing area of daikon radish for takuan pickles.


Matsumoto Castle (松本城 ,Matsumoto-jō)
also known as Fukashi Castle, is a flatland castle and one of Japan's historic castles. Located in the city of Matsumoto, in Nagano Prefecture.
This castle is also called "Crow Castle" because of its black walls and spreading wings. It is an example of a flatland castle, not being built on a hilltop or amid rivers.
©　More in the WIKIPEDIA !

Its moat is about 60 meters wide, just enough to protect the buildings from the bullets of guns, that had just been introduced to Japan.
The outside walls are painted with laquer to protect it from catching fire easily and craftsmen in many generations are doing the painting for three months every year, hanging from safety ropes high up on the castle walls.
During the peaceful Edo period, a "Tower to watch the moonshine" tsukimi yagura 月見櫓 was also build. It has a beautiful red railing painted in red laquer to protect it from the elements.
. . . CLICK here for tsukimi yagura Photos !


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Kaida kogen (Kaida koogen 開田高原)
Kaida Highlands
at the foot of Mount Ontake 御岳
They grow a lot of buckwheat and when cut, hang it on the fields in a special manner that looks like a person standing up (sobadate 蕎麦立て. そば立て)

Once the army of the enemy was fooled by the vision and thought hundreds of soldiers were waiting for them ... and retreated without a fight.


sunki-zuke, sunkizuke スンキ漬 / スンキ漬け fermented red turnip stems and leaves
akakabu no kuki. (zunki, tsunki)
from Kiso, South-West Nagano
The name comes from "sour stems" suppai kuki ... sunki.
Since there was no salt in the old days, the fermentation of vegetables to keep for winter was introduced with the juice of wild grapes (yamabudoo). 　Each housewife had her own taste, keeping about 8 bunches of the turnips to put them in the bucket for the next year to ferment into lactobacteria Milchsaurebakterien. The fermentation provided the vitamies for winter.
Before pickling, the small bit of turnip with the leaves is blanched in hot water for about 8 seconds to kill the bacteria. When fermenting over night, it needs a special temperature provided by the cold wind of the area in winter.
Grandmothers make as much as they can do themselves, from growing the turnips to harvesting and pickling. They give away much to their children and grandchildren, but there are fewer families now to make them.
CLICK here for PHOTOS !
These pickles are put over a dish of freshly made buckwheat noodles
sunki toojisoba スンキとうじ蕎麦
or fried with tofu. Even sunki on pizza is now tried by the local farmwifes, who have founded a group to "Study the use of sunki".
The red turnips are put in the ground right in the fields, covered with earth and dug out in small portions to be eaten in winter by the farmers. They also pickle them now with salt as normal tsukemono, when the turnips take on the red-purple color from the outside.


In the Kaida area the old type of the real KISO UMA 木曾馬, horses from the Kiso area, are now kept again and villagers are trying to increase their number.

Farmers used to live with the horses under one roof and feed them dry grass in the wintertime. The area now still has more than 1000 stone markers to pray for the safety of the horses to Bato Kannon (Batoo Kannon　馬頭観音), Kannon in an incarnation with horse heads above her head.
. . . CLICK here for horse Photos !

. . . CLICK here for more Kannon Photos !


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Nagano regional dishes　長野郷土料理





basashi 馬刺し raw horse meat
Horse meat, baniku (ばにく/ 馬肉) basashi, sakuranabe
. . . CLICK here for Photos !

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gohei mochi, goheimochi 五平餅 grilled rice dumplings
Made from rice flour. Grilled with a sauce of miso and walnuts (kurumi).
Also made in Eastern Gifu.
. . . CLICK here for Photos !



Gohei mochi offering for
. Yamanokami in Toyama 富山県 .

Gohei mochi offering for
Yama no Kami 山の神 Deity of the Mountains in Gifu
. Sake 酒 rice wine for regional rituals .

. Guhin mochi 狗賓餅 rice cakes for the Guhin Tengu Yokai .
Guhin mochi were later called Gohei mochi 五平餅.

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koi ryoori 鯉料理 carp dishes
koi koku, koi-koku 鯉こく carp dish
carp is cut in rings and pickled in Shinshu miso paste. Then simmered for a long time in miso paste. A kind of carp soup.
The town of Saku is famous for carp cultivation, more than 300 years, with clear water ponds. The water in the Shinshu area is quite cold and carp are strong.
. . . CLICK here for Photos !

koi no arai 鯉のあらい carp innards
. . . CLICK here for Photos !


kurumi ohagi, kurumi o-hagi くるみおはぎ
dumplings with walnut paste
A sauce is made from fried walnuts in soysauce and sugar.
The town of Tomi 東御市 is known for its production of walnuts.
. . . CLICK here for Photos !
Walnuts have been introduced to the area from America. Before that, there were two sorts of wild Japanese varieties with much smaller, harder nuts.
Kurumi 胡桃Walnut, KIGO



inekoki-na 稲核菜
Leaves of the trunip in the Inekoki area
Rübenblätter aus der Region Inekoki.



Jibachi senbei 地蜂煎餅, 地蜂せんべいWasp rice crackers



mannen-zushi 万年ずし "10000 Sushi"
From the area of Ootaki Village
. . . CLICK here for Photos !



nira senbei ニラせんべい crackers with Chinese leek
Nira can be used fresh from spring to autumn. All families prepare this kind, which is rather an omelette flavored with soy sauce and sugar.
. . . CLICK here for Photos !



Nozawana-zuke 野沢菜漬 nozawanazuke
pickled green leafy vegetable
Vegetable from Nozawa hot spring, Nagano.



oshibori udon おしぼりうどん "udon noodles in wrought-out sauce"
from Hanishina-gun 埴科郡坂城町
made with a rather pungent radish, "rat radish" nezumi daikon ねずみ大根, which is grated and the juice mixed with Shinshu Miso paste. The noodles are dipped in the sauce.
. . . CLICK here for Photos !


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oyaki, o-yaki おやき , お焼き, 御焼（き）
grilled dumplings with vegetables
eaten everywhere in Nagano, especially during the O-Bon ancestor festival.
Their place of origin is said to be the Azumino area 安曇野（あづみの）.
Known since the Muromachi period, sometimes seen as a rural kind of simple manjuu.
Mountain vegetables (sansai) and seasonal vegetables are fried with soy sauce and miso paste. Sweet bean paste is also added. The mixture is wrapped in dough and can be grilled or steamed for eating. Best when roasted on an iron pan at the irori open hearth in the farmhouse.
The dough is usually made with wheat flour, but sometimes buckwheat flour or even millet flour and sometimes rice flour is used.
It keeps the hunger off for a long time and is eaten as oyatsu in the afternoon or a snack in the evening. They can also be eaten cold.
Other fillings are apple, potatoes with maize corn, cheese with pumpkin or adzuki beans only.
Hijiki (braune Meeralgen), kinpira, mixed vegetables or pumpkin and eggplants only.
Dried radish (kiriboshi daikon), nozawana leafy vegetables, shimeji mushrooms and vegetables,
. . . CLICK here for Photos !
also
joomon o-yaki 縄文おやき　 from Ogawa Village　小川村
They are good for your health, they contain a big bowl of healthy vegetables and are low in calories.
. . . CLICK here for Photos !
In the areas with heavy snow in winter, there is no wheat harvest and rice flour is used. These dumplings are called anbo あんぼ.
mit Gemüse gefüllte Reisküchlein
(konchin is a type of o-yaki in Tosa).

o-yaki is an old word from the imperial court kitchen (女房詞（にょうぼうことば）, meaning yakimochi.
In Yamanashi prefecture the snack of a farmhouse is made as a yakidango 焼き団子, grilled ball, but also called o-yaki.
They can be grilled by putting them into the ashes of the open hearth fire and are eaten hot with sugar and some soy sauce.


©　More in the WIKIPEDIA !


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roomen ローメン noodle dish
(almost like ramen)
with tomatoes and other fried vegetables and Chinese soba noodles.
Often mutton or lamb meat is added.
from the Ina region 長野県伊那地方
. . . CLICK here for Photos !


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sasadango 笹団子 (ささだんご) dumplings on sasa leaves


sasa sushi, sasa-zushi 笹寿司 Sushi served on sasa leaves
wrapped in sasa leaves. A kind of oshizushi.
Sasa japonica. bamboo grass
During the battles at Kawanakajima, there were no vessels to serve the food in. So the soldiers took these leaves, which are abundant, and placed their food on them.
. . . CLICK here for Photos !

Kawanakajima no tatakai 川中島の戦い
were fought in the Sengoku Period of Japan between Takeda Shingen of Kai Province and Uesugi Kenshin of Echigo Province in the plain of Kawanakajima, in the north of Shinano Province. The location is in the southern part of the present-day city of Nagano.
©　More in the WIKIPEDIA !

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sekihan 赤飯 "red rice"
cooked with sweet beans amanatto and the sweet juice of the beans
roter Reis mit suessen Feuerbohnen
CLICK here for PHOTOS !


sekihan manjuu, sekihan manju 赤飯饅頭 manju with red rice inside
from Iida town, 飯田市
. . . CLICK here for Photos !


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Shinshuu miso　信州味噌　miso paste
Shinshuu-miso, Miso aus der Gegend Shinshuu, Nagano
Eine weiße Miso mit bis zu 18 Prozent Salzgehalt. Sie braucht nur drei bis vier Monate zur Fermentierung. Sie hat einen leicht säuerlichen, sehr aromatischen Geschmack.


Shinshuu saamon 信州サーモン "salmon from Shinshu"
This is a cross-breed of rainbow trout and brown trout. It is a sweetwater lake trout fish.
Its taste is superb and very good for sushi and sashimi.
Its meat is finer than rainbow trout, but invitingly red.
The fish does not lay eggs and thus keeps all its energy for good taste. It is hoped to revive the local food industry with this fish.
From 長野県水産試験場
Nagano Prefectural fisheries experimental station.
. . . CLICK here for fish Photos !


Shinshuu soba 信州蕎麦, soba buckwheat noodles
from Shinshu, Nagano
Buckwheat grows well in the cold mountains of Nagano. Best in Togakushi and Norikura 戸隠、乗鞍.


乗鞍のかなた春星かぎりなし
. Norikura no kanata haruboshi kagirinashi .

Maeda Fura 前田普羅

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shio 塩 SALT

shioika, shio-ika 塩イカ salted squid
The squid is salted for 16 hours, then drained for 3 hours in clear water. It is prepared with vinegar into a su no mono dish.　酢の物
. . . CLICK here for Photos !
This way of eating is only found in Nagano prefecture.

Squid was transported along the old "salt road" 塩の道 shio no michi along Itoikawa to Nagano.
squid is also simmered, niika, ni-ika 煮イカ
cut in rings and eaten with soysauce as a kind of sashimi in Nagano.

. . . CLICK here for Photos !




. shio no michi 塩の道 the salt roads of Japan .
- Shio no michi Chojiya 塩の道ちょうじや Salt Road Museum, Nagano





一里塚過ぎ日盛の塩の道 　
ichirizuka sugi himori no shio no michi

past the milestone mound
the sun is high up in the sky
of the salt road

佐々木小夜 Sasaki Sayo

. ichirizuka 一里塚 milestone mound .

- Shio ... Salt 　塩 and WASHOKU

Salzstrasse, Salzstraße

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soba with yamabokuchi やまぼくち (山火口)
Menrui ... all kinds of noodles 麺類


taguri, o-taguri おたぐり speciality of horse innards.


takenoko jiru 竹の子汁 miso soup with bamboo shoots
and tinned fish, saba can タケノコ汁」にサバ缶
The special thin bamboo is only harvested about two months in early summer. And one or two tins of saba fish are added.
CLICK here for PHOTOS !



wakasagi 諏訪湖ワカサギ pond smelt
from Lake Suwako. They are best in early spring, when they come to lay eggs.
They are also fished in winter through holes in the ice.
Hypomesus transpacificus nipponensis
. . . CLICK here for Photos !



. WASHOKU
yamashio, yamajio 山塩 "salt from the mountains"
from Oshika mura in Nagano 大鹿村



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Worldwide use

Goheimochi
Diese traditionellen Reisküchlein sind in vielen Berggegenden in Nagano ein beliebter Snack am Nachmittag. Währnd der Edo-Zeit, als Reis in diesen Bergregionen noch etwas besonderes war, wurden sie nur zu Festlichkeiten zubereitet.
Kleine runde Klöße aus gekochtem und kleingestampftem Reis werden auf einen Spieß gesteckt oder für einen länglichen Kloß wird der gestampfte Reis einfach um einen Spieß aus Bambus oder Zedernholz gedrückt. Die längliche Form erinnert an einen Schlitten oder ein altes Goldstück (koban). Diese Reisklöße werden am Herdfeuer kurz angebraten.

Für die Sauce wird nach Familientradition eine Sojasauce mit Miso-Paste, Walnüssen und Sesam angerührt und über die Klöße gestrichen. In der Gegend von Kiso wird die Sojasauce mit kleingehackten grünen Perillablättern und Zucker zubereitet. Neuerdings wird sogar Erdnussbutter untergemischt, manchmal auch noch Eier, Honig oder Bienenlarven.
Der Name leitet sich ab von einem Ritualgegenstand des Shintooismus, einem Szepter mit geweihten weißen gefalteten Papierstreifen (gohei 御幣), denn die Form ähnelt diesem Gohei-Stab.
Die Stadt Tomi in Nagano ist eine der bekanntesten für den Anbau von Walnüssen in Japan.

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Things found on the way


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HAIKU

曲げておる婆の背中や　スンキ付け
magete oru baba no senaka ya sunkizuke

the bend back
of the old farmers wife -
pickled sunki

Gabi Greve, December 2008

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Related words

Menrui ... all kinds of noodles 麺類


***** WASHOKU : Regional Japanese Dishes

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[ . BACK to DARUMA　MUSEUM　TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
- #nagano #shionomichi #saltroad -
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Nanohana na no hana CHIBA

[ . BACK to WORLDKIGO TOP . ]
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Rape blossoms (nanohana, na no hana)

***** Location: Japan
***** Season: Late Spring
***** Category: Humanity

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Explanation


Chiba prefecture is famous for its many rapeseed fields and the yellow coloring in early spring. Sometimes called mustard flowers.

Nahana zuke, rape flower pickles
花菜漬 (はななづけ)
na no hana zuke 菜の花漬（なのはなづけ）

picking rape flowers, hana natsumi 花菜摘（はななつみ）

SPRING : Pickles


KIGO : Rapeseed blossoms (na no hana) Japan



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. . . CLICK here for Food Photos !

Here are some more dishes with these flowers :

Asari あさりと菜の花のガーリック炒め asari clams and garlic

Gyuuniku 牛肉と菜の花の炒め物 fried beef

Ika no karashi ae 菜の花といかの辛子あえ squid and hot dressing

Ika no kakiage 菜の花といかのかき揚げ fried squid

Itame 菜の花のあっさり炒め fried with rice

Karashi shooyu ae 菜の花の辛子じょうゆあえ hot dressing

Pasuta 菜の花とはまぐりの和風パスタ spagetti with hamaguri clams

Penne 菜の花の和風クリームペンネ European-style penne noodles

Sarada 菜の花とパプリカ、ひよこ豆のサラダ salad with paprika and hiyoko beans

Sarada 菜の花と生ハムのサラダ salad with raw ham

Shiroae, shiro ae 菜の花のやわらか白和え soft tofu dressing

Suimono 菜の花のお吸い物 clear broth

Sushi えびと菜の花の香り寿司 shrimps sushi

Tamago itame 菜の花と卵の炒め物 scrambled eggs

Takikomi gohan 菜の花とはまぐりの炊き込みご飯 cooked with rice and hamaguri clams

Tomato トマトクリームパスタ tomato spagetti

source with recipes: kikkoman



Nanohana tempura


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Worldwide use

Rapsblüte, Rapsblüten

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Things found on the way


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HAIKU

かるた程門のなの花咲にけり
karuta hodo kado no na no hana saki ni keri

like playing cards
are these rapeseed blossoms
by the gate

Kobayashi Issa




菜の花は、食べるものだと心得よ
nanohana wa taberu mono da to kokoroe yo

rapeseed flowers
are something to eat -
and don't you forget that !

source : korokuma29


. Karuta, Uta Karuta 歌留多 Poetry Cards .
They are often used during the New Year holidays.

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上ミ京の花菜漬屋に嫁入りし　
Kamigyoo no hananazukeya ni yomeiri shi


getting married
to a rapeseed pickles store owner
in Upper Kyoto

Takahama Kyoshi 高浜虚子



多い目に御飯を炊いて花菜漬　
ooime ni gohan o taite nahana zuke

cooking more rice
than usual ...
mustard blossom pickles
　　　　　　　　
Inahata Teiko 稲畑汀子


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Related words

***** Rapeseed blossoms (na no hana) Japan


***** WASHOKU : Regional Japanese Dishes

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