6/03/2008

Cha Tea Tee Chai

[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Tea (cha)

Various types of tea are consumed in Japan.

CLICK for more photos
Hand-made tea is best !



Bancha ばん‐ちゃ(番茶) coarse tea, with a slightly smoky flavor
. . . CLICK here for Photos !
番茶も出花
Even a plain girl is pretty when she is young [sixteen].
Bancha; einfacher grüner Tee


Ganjincha, Ganjin cha 鑑真茶 "Ganjin tea"
brought from the priest Ganjin to Yamato . 大和茶粥の茶
Ganjin 鑒真 or 鑑真
The tea is used to prepare "yamato no chagayu" rice gruel with green Yamato tea.
Its base are roasted soy beans, wheat grains, hoojichaほうじ茶, hatomugi はと麦 , persimmon leaves and other ingredients.
. . . CLICK here for Photos 大和茶粥 !



Genmaicha げんまいちゃ(玄米茶) treen tea, mixture with whole rice grains
. . . CLICK here for Photos !
mit geröstetem Naturreis gemischter grüner Tee


Gyokuro ぎょくろ(玉露) green tea of the highest quality
. . . CLICK here for Photos !


Hojija, hoojicha ほうじちゃ(焙じ茶) roasted (low-grade) green tea
. . . CLICK here for Photos !
gerösteter Tee


Irima cha 入間茶 Green tea from Irima
埼玉県入間市 , Saitama prefecture

This large area provides more than 50 percent of all the green tea of Japan. They pick first tea by hand and have also varies types of machinery to cut the tea during harvest time.




kancha 寒茶 tea harvested in the cold Tokushima


Kocha, koocha 紅茶 black tea
lit. "red tea"
. . . CLICK here for Photos !


Konbucha, kombucha 昆布茶 pulverized konbu seaweeds
. . . CLICK here for Photos !


Konacha こな‐ちゃ(粉茶) powdered tea
.... kocha こちゃ
often eaten with sushi, as a palate cleanser.
Pulvertee

Kukicha くきちゃ(茎茶) made from twigs and some leaves. quite adstringent.
. . . CLICK here for Photos !
Grober Tee aus Stängeln und Blattrippen


.......................................................................

Macha, matcha 抹茶(まっちゃ)
powder from green tea leaves, for the tea ceremony.
green tea powder
Used to flavor icecream, cakes and other sweets.
. . . CLICK here for Photos !
grüner Pulvertee

- quote -
‘Matcha’ gets remake in U.S. market
by Christine Armario - April 2015 - Japan Times -
More than a thousand years ago, Buddhist monks in Japan began a daily ritual of grinding green tea leaves into powder, mixing it into hot water with a bamboo whisk, then sharing the tea from a single cup.
Today
matcha in the U.S. is considerably less monastic. It’s being blended into lattes, dusted onto cheesecakes, mixed into chocolate, even infused in bourbon. . . .
Chefs are mixing matcha with grains, using it in toppings for Bundt cakes, and mixing it into cocktails, adding a punch of opulent green color along with a cool, mellow taste to playful culinary combinations.
Teavana President Annie Young-Scrivner even uses matcha as a beauty mask.
. . . “Japan respects the traditional tea ceremony,”
said Rona Tison, a senior vice president with Ito En, one of the world’s largest green tea distributors. “But they are becoming Westernized as well.”
. . . more
- source : Japan Times

.......................................................................


Mugicha 麦茶 むぎちゃ Barley tea, usually drunk in summer.
. . . CLICK here for Photos !
Gerstentee

In Edo it was called "Mugiyu 麦湯" and drunk warm.
CLICK here for PHOTOS !
It was best in summer just after the harvest in may and june. The smell of freshly roasted grains is appetizing and even now there are a few shops in Tokyo who roast it.
marutsubu mugicha 丸粒麦茶
tsubumai 粒米

vendor of hot mugicha
source : kagome co.



::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::





ochiya 御知家 o-cha
Two boxes or other containers with bancha as a wedding present in Kyushu.
The tree for a bancha plant can only be replanted once, nido to denai, does not go away for a second try, therefore auspicious in Kyushu.
Once a couple is married, it is called
"tea has been poored" お茶が入った (o-cha ga haitta).



::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Sencha せんちゃ(煎茶) gren tea of medium-high quality. Served to guests and in restaurants.
. . . CLICK here for Photos !
Grüner Tee mittlerer Qualität


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::





Ujicha, Uji-cha 宇治茶 tea from Uji (near Kyoto)
. . . CLICK here for Photos !
Already used by Sen no Rikyu for his tea ceremony.


Shogun Ashikaga Yoshimitsu (1358–1408) promoted cultivation of green tea in the Uji area. Since that time Uji has been an important production and distribution center of superior quality green tea. Tsuen tea has been served since 1160 and is still sold in what is the oldest tea shop in Japan, and possibly the world--the Tsuen tea shop 通圓茶屋(つうえんちゃや).
The Byōdō-in, Byodo-In 平等院 with its Amida (Phoenix) Hall built in 1053, in Uji.
© More in the WIKIPEDIA !


koori uji 氷宇治(こおりうじ)Uji tea on shaved ice
kigo for all summer


Uji macha chokoreeto 宇治抹茶チョコレート
Sweets from green Uji Tea with Chocolate

chanoki ningyoo 茶の木人形 dolls carved from the tea tree
Uji Ningyoo 宇治人形, dolls from Uji




post box in Uji, in the form of an old tea caddy



At the temple Butsuryu-Ji (Butsuryuuji 仏隆寺(ぶつりゅうじ)in Uda, there is the oldest stone mortar to grind tea leaves to powder, brought by Kobo Daishi (Kukai) from China. The temple was founded by his disciple Kenne in 850. Kukai had gotten the millstone it from Emperor Tokuso 徳宗皇帝 (742 - 805). There is a kirin animal decorating one side of the millstone. The millstone was once thrown on the stone floor and broke a bit from the side, this war repaired later with pure gold, and the millstone called "Golden Millstone kin no cha-usu 金の茶臼.

CLICK for more photos of the temple

Kobo Daishi also brought tea plants, which grow here.

chausu, cha-usu 茶臼 millstone for grinding tea leaves


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Nihoncha Instructor Association
日本茶インストラクター協会


Nihoncha Instructor (or Japanese Tea Instructor) is a certification program offered by Nihoncha Instructor Association in Japan to help promote education and consumption of Japanese Tea. This program is rather standardised teaching the most popular Japanese green tea. Sencha is most commonly studied and many of the regional differences are standardised to teach one basic method. It is a good starting point for instructors to begin their career as tea professionals, and also getting general public more deeply interested in Japanese green tea so that they start to explore different types and regions.

The Nihoncha Instructor Exam is comprised of 10 chapters, which come from Nihoncha Instructor Textbook.

1-History of Tea (mostly in Japan and China, some European history),
2-Tea Cultivation,
3-Tea Processing,
4-Other uses of Tea,
5-Chemistry of Tea,
6-Tea Preparation,
7-Health Benefit,
8-Business and Distribution of Tea,
9-Quality Examination and Judging,
10-Instruction Techniques

Currently these programs are only offered in Japanese.

http://www.nihoncha-inst.com/



:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Cha and Cha no Yu / TEA, the Way of Tea
Tea Ceremony Saijiki
茶道の歳時記 


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Green tea is a popular beverage in Japan, and many people consume green tea on a daily basis. It's said that green tea was introduced to Japan in the 8th century by Buddhist monks who came back from China. Nowadays, green tea leaves are grown in many regions, including Shizuoka, Kyoto, Fukuoka, Saitama, and lots more. Especially, Uji-cha produced in Kyoto Uji region is well-known as a high grade green tea. Also, Uji region is a popular tourist destination as Ujigami Shrine and Uji Byodoin Temple are inscribed on UNESCO's World Heritage List. If you have a plan to visit Kyoto, here is a suggested itenerary to enjoy green tea.

more

Japanese tea is called o-cha and is referred to green tea. Green tea is one of the most popular beverages in Japan. Green tea harvest starts around May 1 every year in Japan. Green tea farms are filled with bright green tea leaves. Shizuoka prefecture produces most of the green tea in Japan. You can see many green tea farms around the area.

Tea leaves are steamed, dried, rolled, and blended at tea processing factory. There are many varieties of green tea. Gyokuro is the most superior green tea which has sweet flavor. As it is grown, it is protected from direct sunlight. Sencha is the most common green tea. It is raised without cover for the sun. Maccha is made by grounding steamed dried tea leaves into powder with a stone mortar. It is used for tea ceremonies. Houjicha is made by roasting the leaves. It contains little caffein or tannin. Bancha is rough tea. It is made from lower grade tea leaves and is inexpensive.

When brewing green tea, we put tea leaves in a teapot called Kyusu and pour hot water in it. Then, tea is served in an individual cup called Yunomi which has no handles. If you are visiting someone's house or business in Japan, you will probably be offered a cup of green tea. Also, Japanese restaurants serve green tea free of charge. When you drink Japanese tea, hold the yunomi cup with one hand and put the other hand at the bottom of the cup. Please remember that green tea is drunk hot and without sugar or cream.

and more !
source : gojapan.about.com / Shizuko Mishima


::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


. kuwa cha , kuwacha 桑茶 mulberry tea
kuwa no hacha 桑の葉 茶 tea from mulberry leaves

The leaves are later prepared as a kind of tsukudani and eaten, over a bowl of white rice.
. . . . . and
mulberry sake 桑酒 kuwazake , kuwashu
Made from mulberries. "Mulberry wine".
Another medicine type is also made with the bark and roots of the tree.



::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


. Saga Tenno 嵯峨天皇 (786–842)  
According to legend,he was the first Japanese emperor to drink tea.
He was a great sponsor of Kukai Kobo Daishi.





Sakuracha, sakura-cha 桜茶 cherryblossom tea

CLICK for more photos
Kirschblütentee

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Tea Poetry
The first and ONLY poetry book on the subject of tea. Included are poems from around the world and from the third through the twenty-first centuries. Compiled by TEA's editor Pearl Dexter.

TEA a magazine
A consumer quarterly magazine all about tea, both as a beverage and for its cultural significance in art, music, literature, history, and society.
source : teamag.com/


*****************************
Worldwide use


*****************************
Things found on the way


Japanese Tea Culture
(External LINKS)
Bancha (coarse tea) tells history of tea culture in Japan
Tea of Hachijuhachiya (88th night)
Awabancha & Goishicha in Tosa prefecture
Furicha
Botebote cha from Izumo region
Tea- For eating powdered grain
Chashi and Hands Processing of Making Tea
Origin of Ochazuke
The origin of "tea color"
Chakiribushi
"Ocha no ko saisai"-That's piece of cake
"Ocha wo nigosu"
Where the song "Zuizuizukkorobashi" came from?
Lucky tea of the New Year
Marriage and Tea
Funeral and Tea
Chado and Chaya


source :  World Green Tea Association / www.o-cha.net


Reference : 日本各地の銘茶
Washoku Library

Akaishi meicha 赤石銘茶 あかいしめいちゃ
Asamiyacha 朝宮茶 あさみやちゃ, Shiga

Asahina gyokuro 朝比奈玉露 あさひなぎょくろ, Okabe County, Shizuoka pref.
The gyokuro leaves are carefully protected from direct sunlight by using straw or synthetic fibers. Compared to tea leaves grown in the open air, gyokuro leaves have a certain gloss and they are succulent, as well as supple and aromatic.

Ashikubocha 足久保茶 あしくぼちゃ, Shizuoka
Iinancha 飯南茶 いいなんちゃ, Mie
Ibicha 揖斐茶 いびちゃ, Gifu
Irokawacha 色川茶 いろかわちゃ, Nara
Inbicha 因尾茶 いんびちゃ, Oita
Ureshinocha 嬉野茶 うれしのちゃ, Saga
Eicha 頴娃茶 えいちゃ,Kagoshima
Oodaicha 大台茶 おおだいちゃ, Mie
Okukujicha 奥久慈茶 おくくじちゃ, Ibaragi
Kaoruhadacha 香肌茶 かおるはだちゃ, Mie
Kameyamacha 亀山茶 かめやまちゃ, Mie
Kumacha 久万茶 くまちゃ, Ehime
Kesencha 気仙茶 けせんちゃ, Iwate
Sarushimacha 猿島茶 さしまちゃ , Ibaraki
Shirakawacha 白川茶 しらかわちゃ,Gifu
Shinguucha 新宮茶 しんぐうちゃ, Ehime
Shinshirocha 新城茶 しんしろちゃ, Aichi
Suizawacha 水沢茶 すいざわちゃ, Mie
Suzukacha 鈴鹿茶 すずかちゃ, Mie
Sechiharacha 世知原茶 せちはらちゃ, Saga/Nagasaki
Senreicha 仙霊茶 せんれいちゃ, Hyogo
Takasecha 高瀬茶 たかせちゃ, Kagawa, Yamaguchi
Takemacha 岳間茶 たけまちゃ, Kumamoto
Tanbacha 丹波茶たんばちゃ, Hyogo
Chirancha 知覧茶 ちらんちゃ, Nara
Tsuchiyamacha 土山茶 つちやまちゃ, Shiga
Tosacha 土佐茶 とさちゃ, Kochi
Furuuchicha, Furu-uchi cha 古内茶ふるうちちゃ, Ibaragi
Higocha 肥後茶 ひごちゃ, Kyushu
Boochoocha 防長茶 ぼうちょうちゃ, Yamaguchi
Mandokorocha 政所茶 まんどころちゃ, Shiga
Mikawacha 三河茶 みかわちゃ, Aichi
Miyako no joocha 都城茶 みやこのじょうちゃ, Miyazaki
Mooshicha 母子茶 もうしちゃ, Hyogo
Monouchi cha 桃生茶 ものうちゃ, Miyagi, Ishimaki
Yabakeicha 耶馬溪茶 やばけいちゃ, Oita
Yabecha 矢部茶 やべちゃ, Kumamoto
Yamatocha 大和茶 やまとちゃ, Nara
Wataraicha 度会茶 わたらいちゃ, Mie
Wazukacha 和束茶 わづかちゃ, Kyoto



Nishiocha, Nishi-O cha 西尾茶 (にしおちゃ)
Nishio, Aichi
Japan’s highest quality tea leaves come from the town of Nishio, an historic tea cultivating region since the 1200s. Nishio’s idyllic climate, fresh river water, fertile soil and remoteness from major urban development foster tea leaves that are more resiliently green and nutrient than those found in any other region of Japan. Its quality is such that Nishio Matcha now represents over 60% of all Matcha sold in Japan.
The tea ceremony is very much alive in this town and children practise it at school.

The green tea is ground with stone mortars, which are driven by electical devices. Each mortar produces little tea, so more than 500 are working in one big room
The stone mortars have to be cut and cared fore by special stone masons of the ara.



:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


. WASHOKU
Eco Products

Itoen, a Tea company 伊藤園 / 伊東園
Makes insoles for shoes out of the left-over tealeaves !
They are deodorizing and antibacterial in a natural way.



:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


. sanbai no o-cha 三杯のお茶 / 三献茶
Three cups of tea and Ishida Mitsunari 石田三成
 




*****************************
HAIKU


CLICK for more photos

茶の花に隠んぼする雀哉
cha no hana ni kakurenbo suru suzume kana

playing hide-and-seek
in tea blossoms ...
sparrows



川霧のまくしかけたり茶つみ唄

kawa kiri no makushikaketari cha tsumi uta

in the river fog
a boistrous noise...
tea-picking song




ぶつぶつと大念仏でつむ茶哉
butsu-butsu to oonembutsu de tsumu cha kana

grumbling praise
to Amida Buddha...
tea picker


Kobayashi Issa
Tr. David Lanoue


cha no hana 茶の花 (ちゃのはな) tea blossoms
kigo for early winter

chatsumi uta 茶つみ唄 song of the tea pickers
kigo for late spring


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


木隠れて茶摘みも聞くやほととぎす
kogakurete chatsumi mo kiku ya hototogisu

hidden by the shrubs
do the tea pickers hear it too?
this hototogisu

Tr. Gabi Greve


Written on the 8th day of the 5th lunar month 1694
元禄7年5月8日

Basho had spent a night at the home of Kashiwagi Soryuu 柏木素竜 (? - 1716).
Basho wrote this most probably as a response to a poem by Soryu, and described this scene from his memory of the tea plantatios of Suruga.
The ladies picking tea are coming in and out of the tea shrubs, while the hototogisu is singing his song.

. WKD : hototogisu ホトトギス, 時鳥 .
Little Cuckoo, Cuculus poliocephalis


hidden in the bushes,
do the tea-pickers too hear it?
cuckoo

Tr. Barnhill


hidden in the bushes
tea-pickers listen too -
the mountain cuckoo

Tr. John Carley (fb)


Hiding itself among the trees
Tea pickers also hear its call?
A little cuckoo.

Tr. Nelson / Saito



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


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

autumn is coming -
the red and green
of Japan


. LOOK HERE ! .


*****************************
Related words

Chocolate with green powered macha tea 抹茶チョコレート

chanoki ningyoo 茶の木人形 dolls carved from the tea tree

aroe cha アロエお茶 aloe tea from Aloe vera


***** WASHOKU : DRINKS SAIJIKI


***** . Matsuo Basho 松尾芭蕉 - Archives of the WKD .
Drinking Tea with Basho


::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: 

[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: 

6/02/2008

Budooshu wine

[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Wine (budooshu)

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


*****************************
Explanation

Kigo with wine budooshu ぶどうしゅ、葡萄酒

Grapes and Grape Harvest, Vendanges budoo (Japan)
Grape Festival (Winzerfest, Wine Festival) (Europe)

Mulled wine (gloegg, Gluehwein)

Rice wine (ricewine) sake, Japan Reiswein


Nihon no wain 日本ワイン Japanese Wine
. . . CLICK here for Photos !
Wein aus Japan




A advertising poster of "AKADAMA Port Wine” for Suntory Limited. This is the first nude advertising poster in Japan. Published in 1922 (Taisho 11). Directed by KATAOKA, Toshiro; featuring MATSUSHIMA, Emiko.
source : wikipedia


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

quote
Japanese wine
Legend has it that grape-growing in Japan began in 718 CE, in Katsunuma, Yamanashi Prefecture. Wine may have been made from local grapes there, but the first documented case of wine consumption in Japan was in the 16th century, when the Jesuit missionaries arrived from Portugal.
Saint Francis Xavier brought wines as gifts for the feudal lords of Kyūshū, and other missionaries continued the practice, resulting in locals acquiring taste for wine and importing it regularly.
They called the Portuguese wine chintashu (珍陀酒, chintashu), combining the Portuguese word tinto (chinta in Japanese accent) meaning red and the Japanese word shu (酒, shu) meaning liquor.
However, the proactive adoption of western culture during the Meiji restoration in the late 1860s had to take place before regular production of local wine started.1 The first attempt to produce wine locally was undertaken in Yamanashi, in 1875.During the first period, cultivation of American grape varieties formed the core of Japanese wine grapes, however they experienced a setback with a Phylloxera epidemic. Afterwards the demand for domestic Japanese wine decreased, but in every region some small amount of makers remained. It was not until after World War II during the process of the agricultural revolution when the scale of winemaking began to grow. However, in comparison to imported juices and bulk wine, domestic Japanese wine is still developing.

Major wine producing regions of Japan

Hokkaidō: Tokachi Wine (十勝ワイン,) Ikeda. Furano Wine (ふらのワイン, Furano Wine), Furano.
Yamagata Prefecture: Tendō Wine (天童ワイン, Tendoo wine), Tendō.
Niigata Prefecture: Iwanohara Wine (岩の原ワイン ), Jōetsu.
Yamanashi Prefecture: Katsunuma Wine (勝沼ワイン), Kōshū. "Rubaiyat", Kōshū. 100% Domestically grown grapes.
Nagano Prefecture: Shinshū Wine (信州ワイン), Shiojiri.
Shiga Prefecture: Hitomi Wine (ヒトミワイン), Higashiōmi.
Tochigi Prefecture:Nasu Wine (那須ワイン), Nasushiobara.
Kyoto Prefecture: Tanba Wine (丹波ワイン), Kyōtanba.
Osaka Prefecture: Kōchi Wine (河内ワイン), Kashiwara and Habikino.
Hyōgo Prefecture: Kobe Wine (神戸ワイン), Kobe
In Hyogo Prefecture, Kobe City took the initiative to by developing regional agriculture and tourism with independent wineries as well has launching city-brand products.
Miyazaki Prefecture: Aya Wine (綾ワイン), Aya. Tsuno Wine (都農ワイン), Tsuno.
© More in the WIKIPEDIA !


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

kooshuu wain 甲州ワインKoshu Wine
first made in Katsunuma in 1877 by Masanari Takano and Tatsunori Tsuchiya after studying vinification in France.

Washoku, Yamanashi prefecture


::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


. WASHOKU
fruutsu wain フルーツワイン Fruit Wine

Obstwein


::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::



Vinotokyo
Tokyo's Guide to All Thing Wine


From world-class restaurants to standing wine bars to the massive retail and online wine trade, Tokyoites have access to an incredible range of not just wines, but also wine-related events, education and--of course--socializing.
Vinotokyo is a community wine portal.
http://www.vinotokyo.com/e/



*****************************
Worldwide use


*****************************
Things found on the way



The problem with Japanese wine
by Ad Blankestijn
http://www.japannavigator.com/2009/07/25/the-problem-of-japanese-wine/


*****************************
HAIKU


kigo for late autumn

budooshu kamosu 葡萄酒醸す (ぶどうしゅかもす)
to make wine

. . . budooshu seisu 葡萄酒製す(ぶどうしゅせいす)
. . . budooshuu tsukuru 葡萄酒作る(ぶどうしゅつくる)
. . . wain tsukuru ワイン作る(わいんつくる)
. . . wain matsuri ワイン祭(わいんまつり)

***** Grape Festival (Winzerfest, Wine festival)



*****************************
Related words

somurie ソムリエ sommelier for wine, fruits, vegetables and other food
fuudo somurie フードソムリエ - food sommelier



***** DRINKS SAIJIKI

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

5/30/2008

REGIONAL DISHES LIST

[ . BACK to TOP . ]

Use SEARCH BLOG in the top left corner to find your keyword.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

REGIONAL DISHES

local dishes, regional specialities ...
kyodo ryori, kyoodo ryoori 郷土料理


lokale Küche, Küche der Heimat
from all prefectures of Japan


CLICK for more photos Here I will list some typical dishes of each area, trying to find a haiku as we go along.
Travel from the North to the South of Japan, and through the seasons !

Most prefectures have antenna shops in Tokyo, where you can sample regional specialities.


LINKS only to this BLOG

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Check the local dishes HERE!

HOKKAIDO 北海道 [ 道北 道東 道央 道南 ]


Ainu Food ... アイヌ料理


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


TOHOKU 東北 [ 青森 岩手 宮城 秋田 山形 福島 ]


AKITA
WASHOKU : Kiritanpo (kiritampo) きりたんぽ skewers of mashed rice
しょっつる鍋 shotsuru nabe, shottsuru nabe
made with fermented sauce of hatahata fish
はたはたずし hatahata sushi
じゅんさい junsai vegetables
rolled yellowtail, makiburi 巻鰤(まきぶり)
toofu kasutera 豆腐カステラ Castella cake with tofu instead of flower.
. . . CLICK here for Photos !
speciality of Noto peninsula
とんぶり, tonburi seeds from the summer cypress Kochia scoparia
matsukawa mochi 松皮餅(まつかわもち)"mochi from pine bark"
Akita miso
MORE dishes from Akita



AOMORI
いちご煮 ichigoni, soup with uni and awabi
たらのじゃっぱ汁 tara no jappa jiru, soup with cod
八戸するめ Hachinohe surume, dried cuttlefish from Hachinohe
りんご apples
MORE
famous dishes from Aomori




FUKUSHIMA
さんしょううおのくんせい sanshoo-uo no kunsei, smoked salamander
komugi manjuu 小麦まんじゅう manjuu cakes from wheat flour
kozuyu こづゆお椀 from Aizu Wakamatsu 会津
MORE
Dishes from Fukushima




IWATE
わんこそば Wankosoba, Morioka, noodles
南部鼻曲がり Nambu hanamagari, dried salmon
松藻 matsumo, kind of hornwort
Nanbu senbei, Nambu senbei, Nambu Sembei 南部せんべい waffles from Morioka
More dishes from Iwate and Morioka



MIYAGI
ほやの酢の物 hoya no su no mono, vinegared sea cucumber
笹かまぼこ sasa kamaboko, boiled fish paste in sasa leaves form sasakamaboko
塩釜 shiogama, salt from Shiogama
Sendai Miso
MORE
famous dishes from Miyagi and Sendai and Kesennuma



YAMAGATA
いもっこ汁  imokko jiru, soup with sato-imo poatotes RP
imoni, imo-ni 芋煮 boiled sweet potatoes in large pots
dongarajiru 寒鱈汁(どんがら汁)
さくらんぼ sakuranbo, cherries
Minden Nasu 民田なす Eggplant from Yamagata
modatsu もだつ kind of mushroom

Dadacha mame, dadachamame だだちゃ豆 Edamame from Yamagata
米沢こい Yonezawa koi, carp from Yonezawa
Yonezawa gyuu, beef from Yonezawa

MORE
Dishes from Yamagata




memo
"Hokki Ichigoni", "Hokki-shell Soup", and "Mashed Sardines"
Peppers Pickles Misawa Town
Nanbu-Miso
Long taros harvested in Misawa
Misawakko sweet cakes
"Ichigo-ni" literally means "boiled strawberries". Hachinohe
sweet chrysanthemum petals for food
Hachinohe: "Ika-Sommon," "Shio-kara," "Ichiya-boshi,"
Preserved Pond Smelt from Towada



Sweets from Tohoku 東北の甘いもの


. Tohoku after the BIG earthquake March 11, 2011 .


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

KANTO 関東
[ 東京 神奈川 埼玉 千葉 茨城 栃木 群馬 山梨 ]


Sweets from the KANTO region


CHIBA
なめろう・さんが nameroo, sanga, kind of chopped fish
かわはぎ kawahagi, filefish; a leatherfish; Stephanolepis cirrhifer
落花生 rakkasei, peanuts
imo yookan, imo yokan 芋洋館 from sweet potatoes
Rape blossom dishes (nanohana, na no hana)
shungkiku 春菊 (しゅんぎく )garland chrysanthemum
MORE
Dishes from Chiba



GUNMA, GUMMA
刺身こんにやく sashimi konyaku, raw konyaku slices
キャベツ kyabetsu, cabbage   
Okirikomi, okkirikomi おきりこみ, おっきりこみ
下仁田ねぎ Shimonita negi, leek
MORE
Dishes from Gunma



IBARAKI / IBARAGI
ankoo あんこうのとも酢 . 鍋 . どぶ汁  ankoo nabe, dobujiru and more anglerfish specialities
水戸納豆 Mito no natto
わかさぎ wakasagi, pond smelt
かんぴょうの立田揚げ kanpyoo, dried gourd shavings, special preparation
しもつかれ imotsukare, PHOTO and recipe
いちご ichigo, strawberries
かんぴょう kanpyoo, dried gourd shavings
shungkiku 春菊 (しゅんぎく)garland chrysanthemum
MORE
Dishes from Ibaraki




KANAGAWA
ねぎま汁 negimajiru, soup with leek
小田原かまぽこ Odawara kamaboko
小梅干し ko-umeboshi, small dried apricots/plums
... Enoshima Tsuboyakikigo
MORE
Dishes from Kanagawa 神奈川 郷土料理




SAITAMA

gokaboo 五家宝 kind of sweet (see sweets link above)
kikuimo, kiku-imo キクイモ 菊芋 "chrysanthemum potato"
Soka senbei, Sooka senbei 草加せんべい
MORE
Dishes from Saitama 埼玉郷土料理




TOCHIGI
moro モロ slices of shark. nezumi same
Shark 鮫 (さめ) same Haifisch
Ootsuka soosu 大塚ソース Sauce from Otsuka company, for yakisoba and many other dishes, made in Utsunomiya town
gyooza 餃子, Utsunomiya gyooza
shimotsukare しもつかれ Shimotsuke Family Dish
MORE
Dishes from Tochigi 栃木の郷土料理




TOKYO
うなぎのかば焼き unagi no kabayaki, eel on skewers
江戸前ずし Edomae zushi
天ぷら Tempura
柳川鍋 yanagikawa nabe
くさや kusaya, "smelly one", dried horse mackerel (which has a very strong smell)
つくだ煮 tsukudani, simmered food in the style of Tsukuda Island
七色唐辛子 ground mixture of red pepper and aromatic spices
べったら漬け bettarazuke, radish pickles
Senjunegi, Senju negi 千住葱 leek from Senju, Tokyo
MORE
Dishes from Tokyo




Fujisan 富士山 and food specialities from Mount Fuji


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Beginning of Chubu, Chuubu Chihoo 中部地方

CLICK for more chubu


SHINETSU 信越 [ 新潟 長野 ]

NAGANO
こいの洗い koi no arai, carp
ハチの子,ザザムシ hachi no ko, zazamushi, bee larvae
そばがき sobagaki, soba dumplings
五平餅 gohei mochi, rice dumplings with miso
のざわな漬け Nozawana zuke, pickles of nozawa leaves
Rokuben, Bento for a kabuki performance ろくべん, 大鹿歌舞伎 Nagano.
Horse meat, baniku (ばにく/ 馬肉) basashi, sakuranabe
MORE
Dishes from Nagano / shio no michi, the Salt Road




NIIGATA
のっぺ汁 , noppejiru, vegetable stew
Sasadango 笹団子 (ささだんご)
わっぱ煮 wappani, food prepared in a wooden wappa container
いごねり igoneri, seaweed food, Sado Island
たらの親子漬け tara no oyako zuke, cod roe pickles
MORE
Dishes from Niigata 新潟郷土料理



Shinshuu Soba, Shinshu Soba 信州蕎麦


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


HOKURIKU 北陸 [ 富山 石川 福井 ]

FUKUI
今庄干しがき Imajoo hoshigaki, dried oysters from Imajo
ゆでがに yudegani, boiled crabs, Echizengani, Echizen Kani
へしこ heshiko, pickled saba mackerel for one year
MORE
Dishes from Fukui



ISHIKAWA
じぶ煮 jibuni, stewed duck with vegetables and more specialities
ごりの唐揚げ gori no kara-age, deep-fried gori fish
..... gorijiru is Summer Kigoカブラずし kaburazushi, turnip sushi
たいの唐蒸し tai no karamushi, steamed sea bream with vegetables
(jap. wiki)
あまえび amaebi, sweet small shrimp
くちこ kuchiko, the roe of namako, dried in triangular shape, bachiko (eaten by Rosanjin)
konowata (is CHINMI and kigo for winter)
MORE
Dishes from Ishikawa



TOYAMA
いかの黒作り ika no kurozukuri, squid with black
越中ばいがい Etchuu baigai, bai-shells. (Balylonia japonica)
ほたるいか hotaruika, hotaru squid (Akaika (Ommastrephes bartramii))
MORE
Dishes from Toyama



YAMANASHI
MORE
Dishes from Yamanashi 山梨郷土料理



:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

TOKAI 東海 [ 愛知 岐阜 静岡 三重 ]

AICHI
かしわの水炊き kashiwa no mizutaki
chicken and vegetables cooked in a pot at the table and eaten after being dipped in a sauce
miso of variuos kinds
きしめん kishimen, kishimen noodles
このわた konowata, dried roe of fish
MORE
Dishes from Aichi 愛知郷土料理



GIFU
富有がき fuyuu gaki, pregnant oysters
あゆの塩焼き ayu no shioyaki, grilled ayu fish and other sweetfish dishes
朴葉(ほおば)みそ hooba miso, with hooba leaves
tamari miso
MORE
Dishes from Gifu 岐阜の郷土料理




SHIZUOKA
しらすタタミ shirasu tatami, small fish spread
麦とろ mugitoro, creamy wheat sauce for topping
静岡茶 Shizuoka cha, tea from Shizuoka
わさび漬け wasbizuke, wasabi pickles spring kigo
MORE
Dishes from Shizuoka




... End of Chubu ...

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


KINKI / KANSAI 近畿 [ 大阪 兵庫 京都 滋賀 奈良 和歌山 ]

HYOGO Kobe, Himeji
たこの直煮(じかに) tako no mani, jikani, boiled squid
赤穂の塩 Akoo no shio, salt from Akoo
Akashiyaki 明石焼, Takoyaki from Akashi
MORE
Dishes from Hyogo




KYOTO, Kyooto
Kyoyasai, kyooyasai 京野菜 vegetables from Kyoto
京懐石 Kyoo kaiseki, Kaiseki from Kyoto
湯葉 yuba soy milk skin
Uji-Cha 宇治茶 tea from Uji
Hamo no kawa 鱧の皮 (はものかわ)
skin of the conger pike; pike eel

MORE
Dishes from Kyoto




MIE
てこねずし/ てこね寿司 tekonezushi, fish zushi mixed with the hands
牛肉の網焼き gyuuniku no amiyaki, grilled beef on the net (Matsuzaka beef)
Matsuzaka beef
時雨はまぐり, 時雨蛤 shigure hamaguri, clamshells
tamari miso
Ise udon 伊勢うどん at Ise Shrine 伊勢神宮
fukuhiki senbei 福引煎餅 large threeangular senbei for setsubun, with talismans inside. you have to smash them and eat the crumbs.
MORE
Dishes from Mie prefecture




OSAKA
魚すき sakana suki, fish hodgepodge
お好み焼き・たこ焼き okonomiyaki, takoyaki, omelett or shid balls
船場汁 senbajiru, soup at the harbour
あわおこし awa okoshi, sweet from Osaka
塩こんぶ shio konbu, salted konbu seaweed
ばってら hattera, kind of saba makerel sushi
Kushiage, kushi-age 串揚げ deep-fried food pieces on bamboo skewers
shungkiku 春菊 (しゅんぎく )garland chrysanthemum
Osaka no kuidaoreEat until you are broke
unagizushi 鰻寿司 unagi eel on sushi rice (not common elswhere)
MORE
Dishes from Osaka (Naniwa)



NARA
かきの葉ずし kaki no hazushi, sushi wrapped in persimmon leaves
茶がゆ・茶飯 chagayu, chahan, rice gruel with tea
奈良漬け Narazuke, pickled vegetables
三輪そうめん Miwa soomen, thin noodles from Miwa
MORE
Dishes from Nara Prefecture



SHIGA
かもすき kamosuki, duck pot
ふなずし bunazushi, funazushi, crucian carp sushi
げんごろうぶな gengoroo buna, crucian carp pickled
丁稚(でっち)ようかん detchi yookan, sweet bean jelly
MORE
Dishes from Shiga Prefecture



WAKAYAMAKishu, Kishuu
紀州たかな・めはりずし Kishuu takana, mebarizushi, fish sushi
すずめずし suzumezushi, suzume fish sushi
なれずし narezushi, fermented sushi
紀州みかん 蜜柑 Kishuu mikan, mandarins from Kishuu
高野豆腐 Kooya doofu, dried tofu from Mount Koya, kigo for late winter
Kishu no Umeboshi
whale meat from Taji
MORE
Dishes from Wakayama



KANSAI
Kansai Specialities

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

CHUGOKU CHIHO 中国 [鳥取 島根 岡山 広島 山口 ]

HIROSHIMA
かきの土手鍋 kaki no dote nabe, oyster hodgepodge
わにの刺身, 鮫 wani no sashimi, shark sashimi
Shark 鮫 (さめ) same Haifisch
かき oysters
小いわし ko iwashi, small sardines
MORE
Dishes from Hiroshima



OKAYAMA
chirashizushi
ままかりの酢漬け  mamakari suzuke,
mamakari fish pickled in vinegar
しらうお shirauo, whitefish
momo ... peaches and Peach Boy Festival
Momotaro Nabe ... Peach Boy Hodgepodge
pione grapes
tobiuo, flying fish
MORE
Dishes from Okayama 岡山





SHIMANE
some are similar to TOTTORI.
Izumo Soba
Imoni 芋煮 boiled sweet potatoes
Uzume sushi うずめ寿司
Gojiru 呉汁
Sasamaki 笹巻き
Shijimijiru しじみ汁
Tonbarazuke とんばら漬け
MORE
Shimane dishes




TOTTORI
ののこ , ののこ飯 nonoko, a type of Inari zushi
Inari Sushi (inarizushi いなり寿司)
あごちくわ, とうふ竹輪 ago chikuwa, tofu chikuwa
すずきの奉書焼き susuki no hoosho yaki, susuki fish wrapped in washi paper and fried
めのは飯 menoha meshi, rice with vegetables
津田かぶ tsuda kabu, turnips from Tsuta
Izumo Soba, Shimane Wariko Soba 割子そば(わりごそば)and more Izumo specialities
Kuromame, black beans, schwarze Bohnen
Rakkyo 、rakkyoo 辣韮 pickled shallots
MORE
Tottori dishes 鳥取




YAMAGUCHI
いとこ煮 itokoni, boiled pumpkin with red beans
岩国ずし Iwakuni zushi, sushi from Iwami
ちしゃなます chisha namasu
いりこ iriko, small dried fish, used to make dashi
うに uni, sea-urchin eggs
Fugu from Shimonoseki, pufferfish
MORE
Yamaguchi dishes 山口

external link : 山口名物



Setonaikai、瀬戸内海 from the the Inland See

tai 鯛 たい sea bream is best here.

akauni, aka-uni 赤海栗 red sea urchin
. . . CLICK here for Photos !

Hakata no shio raamen 伯方の塩ラーメン salt ramen from Hakata, a small island famous for salt making.
. . . CLICK here for Photos !

Murakami Suigun Nabe 村上水軍鍋 Hodgepodge with seafod and one whole tako octopus
on Oshima Island.
tako octopus is also boiled like "cherry blossoms", tako no sakurani, sakura-ni 蛸の桜煮
. . . CLICK here for Photos !


Western Japan 西日本 Nishi Nihon
Sweets from Western Japan


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

SHIKOKU 四国 [ 徳島 香川 愛媛 高知 ]

EHIME
いずみや , 泉屋 izumiya, small fish in vinegar
ふくめん fukumen, noodle soup from Uwajima 宇和島
五色そうめん・たいめん goshiki soomen, taimen, noodles
いもたき 芋炊き boiled satoimo potatoes (different from Yamagata)
伯方の塩 salt from Hakata, salt icecream
タルト taruto, roll cake
World Tasty Museum 世界食文化博物館, Imabari
MORE
Dishes from Ehime




KAGAWA
MORE Kagawa Dishes
Oiri, yomeiri おいり 嫁入り sweets for the bride Marugame, Sanuki


KOCHI (Koochi)
Sawachi ryoori 皿鉢料理 Sawachi cuisine, celebration food
katsuo no tataki かつおのたたき chopped katsuo tuna fish

かつお節 katsuobushi, bonito shavings
Tosa no Inakazushi (inaka sushi) 土佐の田舎寿司 sushi from the countryside of Tosa
MORE dishes from Kochi
Nasu 茄子 (なす), eggplant, aubergine


TOKUSHIMA
そば米雑炊 sobagome zoosui, porridge with buckwheat and rice
でこまわし dekomawashi, grilled on open fire, like potatoes and fish on a stick
すだち sudachi, type of citron fruit
鳴門わかめ Naruto wakame, seaweed from Naruto
MORE
Dishes from Tokushima




Settai, O-Settai ... Giving Alms to Henro Pilgrims
satsuma imo tempura 芋天ぷら in Tosa

Shikoku Sweets 四国スイーツ Sweets from Shikoku


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

KYUSHU Kyuushuu 九州
[ 福岡 佐賀 長崎 熊本 大分 宮崎 鹿児島 ]

FUKUOKA
あぶってかも abuttekamo, cooked susuki fish type
Gameni がめ煮 mixed boiled vegetables and chicken meat
博多水炊き Hakata mizutaki, chicken and vegetables cooked in a pot at the table and eaten after being dipped in a sauce
ふぐ刺し fugu sashi, fugu puffer fish
明太子(めんたいこ) mentaiko, roe of tara fish
八女茶 yamecha, green tea
Nasu 茄子 (なす), eggplant, aubergine
MORE
Dishes from Fukuoka and Hakata



KAGOSHIMA (former Satsuma)
酒ずし sakezushi, sushi
薩摩汁 satsumajiru, soup
豚骨 butabone, pig bones, kurobuta black pork
Shoochuu 焼酎 (しょうちゅう)
Shochu, strong distilled liquor, Schnaps

Satsuma-age さつま揚げ fried fish cake from Satsuma
Satsumazuke さつま漬け pickles from Satsuma
MORE
Dishes from Kagoshima / Satsuma





KUMAMOTO
いきなりだご ikinaridago, ikinari dango ... dumplings
肥後田楽 Higo dengaku,
ひともじのぐるぐる hitomoja no guruguru, pickles
辛子れんこん karashi renkon, lotus roots with mustard
朝鮮飴 choosen ame, Korean sweets
Higo zuiki 肥後ずいき dried taro root
Taipiien 太平燕(たいぴーえん)harusame noodle soup
. . . CLICK here for Photos !
Nasu 茄子 (なす), eggplant, aubergine
kabosu カボス citrus fruit
MORE
Dishes from Kumamoto




MIYAZAKI, MIYASAKI
しいたけ飯 shiitake meshi, rice with shiitake mushrooms
冷や汁 hiyajiru, cold soup
サボテン漬け sabotenzuke, pickled cactus
日向かぽちゃhinata kabocha, pumpkin
Shoochuu 焼酎 (しょうちゅう) Shochu, strong distilled liquor, Schnaps
MORE
Dishes from Miyazaki 宮崎料理




NAGASAKI
具雑煮 kai zooni, mixed boil of shells
卓袱(しっぽく)料理 shipoku ryoori, Shippoku dishes
チャンポン chanpon, mixed noodle soup
カステラ kasutera, castella sponge cake
からすみ karasumi, dried mullet roe ... chinmi
MORE
Dishes from Nagasaki 長崎郷土料理 



OITA . ooita
だんご汁 dangojiru, soup with dumplings
頭(びんた)料理 binta ryoori, katsuo fish meal
やせうま yaseuma, "thin horse" wheat noodles and more specialities
かぼす kabosu, kind of sour mandarin
kabusu juice in ramen soup / kabosu aisu カボスアイス icecream
toriten 鳥天 tori tenpura
(different from karaage kara-age) chicken tempura / toriten raamen, toriten karee
. . . CLICK here for Photos !
MORE
Dishes from Oita



SAGA 佐賀県
がん漬け ganzuke, pickles
松浦漬け Matsu-ura zuke, pickles from Matsuura
むつごろう mutsugoroo, haze-type mudskipper of the wetlands
dabu だぶ food for communal festivities
MORE
Dishes from Saga : Arita, Karatsu, Imari, Ariake sea



:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


沖縄 [ 沖縄 ] OKINAWA FOOD

さつま揚げ satsuma age, fried sweet potatoes
さつま漬け satsuma zuke, pickles
沖縄そば Okinawa soba, noodle soup
チャンプルー chanpuru, soup
ラフテー fafutee, quare boiled pig meat, buta no kakuni
黒糖 kurosato, black sugar
地豆豆腐 "jiimamidoofu" jimame toofu, tofu from local beans, meaning peanuts.
inoshishi sashimi ... wild boar meat from Yanbaru
awamori schnaps


More
Okinawa Ryori (Okinawa Ryoori) 沖縄料理




*****************************
Related words

***** Ekiben 駅弁 Train station lunch boxes
with local specialities



***** WASHOKU : FISH and SEAFOOD SAIJIKI


***** Hakubutsukan, 食文化博物館   Food Museums and Theme Parks



TOP
***** WASHOKU Regional Dishes from Hokkaido to Okinawa

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

5/29/2008

TEMPLE Festivals Ceremonies

[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Temple and Shrine Festivals and Food

Some Japanese temples and shrines have special festivals, where food is in the center.
The ones listed here are all kigo for haiku, since they are performed on special occasions during the year.

This LIST is part of Ceremonies and Festivals of Japan
SAIJIKI


A temple is a place for Buddhist worship.
Temple, Buddhist Temple (tera, -ji) Japan

A shrine is a place for Shinto worship.
Shrine, Shinto Shrine (jinja, miya, guu) Japan

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Cooking soup with big radishes
usually in a temple
kigo for mid-winter


Daikodaki (daikotaki) 大根焚 Cooking large radishes
Temple Sansen-In, Kyoto, Feb. 10 - 13
三千院の初午大根焚き, 年2月10日~13日
..... Daikon, Radish

. Sanzenin 三千院 Sanzen-In .



Joodoo-E Ceremony 成道会 Daikodaki 大根焚
cooking radish soup, Jodoe

At Temple Senbon Shakado 千本釈迦堂, Daihoo-Onji 大報恩寺 Kyoto
CLICK for more photos
5000 radishes are cooked and served in 10.000 portions for two days to the parishers to celebrate the death day of Buddha on December 8, when Shakyamuni Buddha reached the final nirvana.
A bowl of soup costs 1000 Yen.


Since the Kamakura period, monks write special sanskrit letters on the radishes to ward off evil.
On December 8. A ceremony "to bring winter to Kyoto".
「 千本釈迦堂・大根焚きと応仁の乱の痕跡を求めて 」
千本釈迦堂京都市
CLICK here for PHOTOS


demons in distress ...
a bowl of steaming soup
brings good luck

Gabi Greve, December 8, 2008
It was a very cold morning this year in Kyoto and the steam curling out of these many little bowls rising in the air could well frighten away anyone with a bad conscience.


Senbon Shakado 千本釈迦堂(大報恩寺)
上京区七本松通今出川上ル溝前町1034

Clay bells with O-Kame おかめ土鈴




CLICK for ryoomen 両面おかめ土鈴 O-Kame with two faces

. Kyoto no dorei 京都の土鈴 clay bells from Kyoto .

.............................................


念仏や兵戈無用の成道会
nenbutsu ya heika muyoo no joodoo e

praying to Amida Buddha !
on the day of nirwana
we need no weapons


Haiku by : Uuu 烏有(ウユウ)


Daikotaki at temple Sanpo-Ji, Nichiren-sect
三寳寺 (さんぽうじ)Kyoto

.................................................................................


Narutaki no daikotaki 鳴滝の大根焚 (なるたきのだいこたき)
cooking radish soup at Narutaki

..... daikotaki 大根焚(だいこたき)

On December 9 and 10, at temple Narutaki Ryootokuji in Kyoto 京都鳴滝了徳寺.
Ryotoku-Ji is situated in an area called Narutaki. Today it also has a Buddhist university.
The ceremony is in memory of Saint Shinran Shonin by the Hoo On Koo 報恩講 prayer group.
People line up since early morning to get a bowl of aokubi daikon soup with a bit of agetofu. If they eat it, they will not get an apoplexy or palsy.



. Saint Shinran 親鸞 .


::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Benten, Benzaiten 弁天 / 弁財天 and food

Botamochi Jizo ぼた餅地蔵 Jizo Bosatsu, Botamochi rice cakes

Chinowagayu, chinowa-gayu 茅の輪粥 rice porridge
chi no wa kayu, served on the last day of the sixth month.

Godairiki Mochi at Temple Daigoji 五大力餅 Kyoto


Nikkoo Goohan-Shiki 日光強飯式Gohanshiki.
Ceremony of eating large bowls of rice

Gesai no on kayu 解斎の御粥 End of mourning rice gruel

Hassaku no iwai 八朔の祝 Hassaku Harvest Festival.
hassaku gama 八朔釜. Rice Gruel, O-bana no kayu 尾花の粥

Botamochi Rice Cakes (Botamochi) "Ricecakes in difficult times" Gonan no mochi 御難の餅 (ごなんのもち)

Honen Matsuri (Hoonen Matsuri 豊年祭) and "sex" food


Kayu 粥 Rice Gruel and related ceremonies during the year
for example
gruel at the tenth night, juuya gayu 十夜粥(じゅうやがゆ)
"Gruel for Priest Chi-E", Chie gayu 智慧粥
offering gruel to the poor, kayu segyoo 粥施行(かゆせぎょう)


Azukigayu 小豆粥 (あずきがゆ) Rice gruel with small soybeans *..... rice gruel on the 15th, juugonichi gayu 十五日粥(じゅうごにちがゆ)
and a few more kigo with rice gruel:mochi put in rice gruel, kayu bashira 粥柱 (かゆばしら)"rice gruel stick" kayuzue 粥杖 (かゆづえ)kayu no ki 粥の木(かゆのき)..... kayugi 粥木(かゆき)fukuzue 福杖(ふくづえ)..... iwai boo、祝棒(いわいぼう)divination with rice gruel, kayu ura 粥占 (かゆうら)

Hagatame はがため Teeth strengthening Ceremony (hagatame) ..... rice cakes for strengthening the teeth


Hochoshiki, hoochooshiki 包丁式 Kitchen Knife Ceremony
God of Cooking, Iwakamutsukari no Mikoto and Knife Rituals.
磐鹿六雁命。April 18

Hooroku Jizo ほうろく地蔵 with an earthen pot on his head and Mibu Kyogen 壬生狂言

Juuhachi Gayu 十八粥 Rice Gruel

Kayutsuri 粥釣, 粥つり かゆつり "Fishing for rice gruel"


Kenpai Shiki 献盃式 Ceremony of drinking Rice wine (sake) sake in memory of Shinran Shoonin
Toso 屠蘇, ritual rice wine


kiganmai 祈願米 "consecrated rice" kigan mai
eingesegneter Reis und andere Speisen

Kyuuri fuuji きゅうり封じ / 胡瓜封じ cucumber service


Mamori, omamori, o-mamori お守り Talismans, amuletts and food


mayudama 繭玉 (まゆだま) "cocoon balls"
Mochi or dango for the New Year celebrations of the Silk protecting deities


Mitarashi dango dumplings and Shimogamo Shrine Kyoto.
御手洗団子(みたらしだんご) 下賀茂神社


. Naorai 直会 (なおらい)ritual Shinto banquets .


Sen dango matsuri 千団子祭(せんだんごまつり)festival of the one thousand dango dumpings
at temple Mii-dera
and other kigo/ceremonies with DANGO dumplings


Shirumori Jinja 汁守神社 Shrine Shirumori, the protector of soups
Ukemochi no Mikoto 保食命. and
Meshimori jinja 飯守神社 Protector shrine of cooked rice


Shishigatani Kabocha Kuyoo 鹿ヶ谷かぼちゃ供養 Pumpkin memorial service, at Temple Anraku-Ji in Kyoto



Yakimochi Fudoo Son 焼き餅不動尊in Gunma


Zenbonzuki 千本搗 Ceremony of preparing 1000 rice cakes.....
at the temple Mizumadera (大阪府貝塚市水間寺)
In honour of the Venerable Gyooki


Zuiki matsuri ずいきまつり(芋茎祭) Vegetable Decoration Festival
Kitano Tenmangu, Kyoto in October



::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Buzen Kagura, at the Shrine Kibune Jinja
貴船神社, 豊前神楽


Iwado Kagura of Buzen, 岩戸神楽 Kyushu
kifune shrine
During the autumn performance of four months every day at the Kibune Shrine, dances are performen on the request of the people.

One dance is BON 盆神楽, the tray.
A priest/dancer/acrobat takes two flat plates filled with rice grains of this harvest and dances around, suddenly lifting the two plates vertically in front of his face and turning so fast that not one grain of rice is spilled on the ground! Turns to the left, to the right ... many times up and down with the rice plates. Even both plates balanced in one hand, lifting it up too and spins round like crazy not to loose one grain.


Three Gods Dance 三神神楽
This dance involves daifuku mochi, rice cakes filled with sweet bean paste anko.
The God of the Mountains is asked by the God of the Sea and the God of the Village (sato no kami 里の神) to share this food with all, so he breaks the bun into many small parts, gives a bite to an onlooker and smears the bean paste on his/her cheek for good luck in the coming season (fuku o tsukeru).

In another dance 立神楽  not related to food, the performer climbs up a bamboo pole of 10 meters, picks up some prayer flags from there and comes down sliding on a rope, performing acrobatic tricks on the way down.


*****************************
Things found on the way



my Library

宗教や神話の影響を受けた食文化
and
Basics about Japanese Food


*****************************
HAIKU




*****************************
Related words

***** Ceremonies and Festivals of Japan
SAIJIKI


***** WKD : Regional Dishes / WASHOKU

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

5/24/2008

Yamaguchi Hagi

[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Yamaguchi Prefecture

a prefecture of Japan in the Chūgoku region on Honshū island. The capital is the city of Yamaguchi, in the center of the prefecture.
The largest city, however, is Shimonoseki.

Yamaguchi Prefecture was created by the merger of the provinces of Suō and Nagato. During the rise of the samurai class during the Heian and Kamakura Periods (794–1333), the Ouchi family of Suō Province and the Koto family of Nagato Province gained influence as powerful warrior clans
© More in the WIKIPEDIA !


Let us look at some food from Yamaguchi.

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


WASHOKU
Sweets from Yamaguchi




ankozushi あんこ寿司 sushi with pressed vegetables
a kind of pressured sushi with ANKO, boiled vegetables. Always prepared for festivals and celebrations.
. . . CLICK here for Photos !


chirinabe ちりなべ
hodgepodge, made with fugu


fugu ryoori ふぐ料理(ふく料理)dishes with globefish fugu
Shimonoseki speciality.


hakugin 白銀 "white silver" kamaboko


hookamuri ほうかむり "covering your cheeks with a cloth"
minced fish meat of sawara and iwashi sardines is wrapped in konbu seaweeds. Boiled in a sweet-hot soy sauce.
Typical family food.



Itokoni いとこ煮 boiled pumpkin with red beans



Iwakuni chagayu 岩国茶がゆ rice gruel from Iwakuni
Since the battle of Sekigahara more than 400 years ago this was prepared by the poor farmers to survive. Rice boiled with tea. Said to be good for cleaning the intestines. Bancha tea was cooked in an iron pot and then rice was cooked in the tea. Some sweet potatoes of vegetables and tofu could be added. Umeboshi as pickles.


Iwakunizushi 岩国ずし Sushi from Iwakuni
A reminder of the old Furukawa domain. Sushi with the five grains. Prepared in a specially large sushi oke with a layer of rice, a layer of other ingredients and a final layer of the five grains. Covered with a lid and a heavy stone to let it stand. Makes many portions for many people. With the bounty of the sea and the bounty of the local mountains.

Also called "The Daimyo Sushi", tonosama sushi 殿様寿司.



kaimochi かいもち mochi rice cakes with sweet potatoes
from Oshima town.山口県周防大島町. Yam 芋 was added to preserve the precious rice for a snack.



Kasado hiramezushi 笠戸ひらめ寿司
flounder sushi from Kasado
Speciality of Kasado Island, where a lot of this fish is landed. Best from autumn to winter, when the fish thrive in the clean water around the island. Now they are also kept in aquariums and can be eaten all year round.


kawarasoba, kawara soba 瓦そば "noodles cooked on roof tiles"
Speciality of Yamaguchi town. Noodles and meat are fried together and then sauce is added.
It is now also sold as a pack to prepare at home (瓦そばセット).
. . . CLICK here for Photos !
岡山県浅口郡里庄町新庄平井1887-1 : 手延べ麺



kenchoo けんちょう radish pot
winter dish with a lot of radish. Can be prepared in a large pot and warmed before eating.
. . . CLICK here for Photos !



Kintaroo iwashi 金太郎イワシ / 金太郎鰯 Kintaro sardine
from Hagi town 萩



kurumaebi, kuruma ebi full course 車えびのフルコース
Kurumaebi prawns from Akiho town 秋穂町 are best! They are fresh all year round. As sashimi or sushi, fried or grilled ... anything.



CLICK for more photos mikoto ika 男命いか Squid like the God Susano-O no Mikoto
須佐の地名は須佐之男命(すさのおのみこと)/ 須佐男命いか
From the town of Susa, which is playing with words on the name of the deity.
Susa is near Hagi and now uses this squid to bring life back to town.


................................................................................


natsumikan 夏蜜柑 / 夏ミカン summer mandarines
from Hagi town 萩市
They are rather large.
They were introduced after the Meiji restauration for former samurai to plant in their estates. They could sell the fruit and earn some money like that. Some estates produce as much as two tons of these during the season.
. . . maruzuke 夏蜜柑丸漬 one whole mikan, filled with yookan jelly.
. . . CLICK here for Photos !
. . . aogiri 夏蜜柑菓子 あおぎり "green cut"
the green fruit is cut off the top and bottom in round slices, only a few of them from each fruit. The green outside peel of the slices are cut by hand to make them rounder. They are dried and marinated with sugar.
. . . CLICK here for Photos !

................................................................................



niguinabe 煮食い鍋(にぐいなべ)sukiyaki with fish
also called
iriyaki いりやき
Eaten along the coast of San-In also, in Tottori.
A simple way of the local fishermen to eat their fresh catch with some local winter vegetables.



obaike オバイケ / 尾羽毛 whalemeat
from the tail of the whale, contains a lot of fat. Eaten for setsubun in February, it brings health for the rest of the year.
. . . CLICK here for Photos !


Okatora no chikuwa 岡虎のちくわ Chikuwa from Okatora town
a kind of kamaboko food, made from fresh fish paste.



oohira 大平 soup with a lot of vegetables
mountain potato (satoimo), konnyaku, carrots, goboo, lotos root and others. Chicken is boiled to give the broth its flavor.
Speciality of Iwakuni.



renkon no su no mono と\れんこんの酢の物
lotus root pickled in vinegar
Speciality of Iwakuni. Prepared for celebrations.



saomanjuu 竿(さお)まんじゅう manjuu on a stick
竿まんじゅうの由来は、これより古く、約四百年前の大内氏の時代にさかのぼる。荒滝山に山城を構えていた内藤隆春の家臣に薙刀(なぎなた)作りの名人がおり、その武勇をたたえて里の人々が薙刀状のもちを作り、兵士たちの労をねぎらった。血に見立てた赤い模様が特徴。
http://www.ubenippo.co.jp/skiji/2004/kusunoki/kusunoki.htm



shirouo ryoori シロウオ料理 "small white fish dishes"
Leucopsarion petersi. shirauo, icefish
see haiku below

shirouo fish of the haze family. Sometimes eaten as odorigui, small fish alive in your mouth! wash down with soy sauce.
or fried, boiled, with egg or tofu.


shitchoru nabe しっちょる鍋 "do you know this nabe?"
local dialect for shitte orimasu ka ... shitte imasu ka?
(shittchoru nabe)
With different ingredients during each season. One kind of dango is in each.
小郡 Ogori Town
Some ingredients: anpeifu 安平麩, naritaki soomen 鳴滝そーめん, hanakkorii はなっこりー (special green vegetable from Yamaguchi), meebo めーぼ,
CLICK here for PHOTOS !



Takasecha, Takase cha 高瀬茶 たかせちゃ Tea from Takase
This tea grows well in high altitudes and originates in Kagawa Prefecture, Takase area.
CLICK here for photos  !


Tenjin hamo ryoori 天神はも料理 dishes with Tenjin pike eel
鱧(はも)Hamo.
Hamo is mostly fished here in Yamaguchi, in the town of Hofu 防府市.



uni うに(海胆) sea urchin
Famous from Shimonoseki. Uni Sukiyaki is also prepared.
The sea urchin tastes special here because of the water quality.

unimeshi ウニめし rice with sea urchin
Best from spring to summer, when the ovaries are full. The sea urchin roe can also be fried.
Speciality of Hagi town.


yuureizushi yuurei sushi ゆうれい寿司
"ghost sushi"
from Kichibe 吉部地区. They could not get any fresh fish and made sushi only with white rice, vinegar and a bit of yuzu citron juice. For decoration, leaves of green perilla shiso or sanshoo japanese pepper was used.
Also called "white sushi" 白ずし shirozushi.
. . . CLICK here for Photos !


*****************************
Worldwide use


*****************************
Things found on the way



Yamaguchi Fudo Pilgrimage to 18 Temples ...
十八不動三十六童子霊場
山口県



Laquer Dolls from Oouchi, Yakko 大内の漆だるま
CLICK for more photos


*****************************
HAIKU


白魚をひと飲みにして喉さみし
shirauo o hito-nomi ni shite nodo samishi

icefish
gulped down in one sip -
my throat feels loneliness


Tanayama Haro (Haroo Tanayama) 棚山波朗 (1939 - )


*****************************
Related words

***** WASHOKU : Regional Japanese Dishes

***** . Folk Toys from Yamaguchi .

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Yaseuma Oita

[ . BACK to WORLDKIGO TOP . ]

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Yaseuma noodles (yaseuma)

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


*****************************
Explanation

Yaseuma やせうま / Oita 大分
Thick, wide, fat wheat noodles eaten with kinako soy flour and sugar. The noodles resemble kishimen noodles.
The dish is "chewy and delicious." This comes from using a special local flour of Oita.

CLICK for more photos


During the time of the Heian dynasty, a woman named "Yase" was hidden from the world, living in servitude to a young child as a nanny. A snack she made for the child, covered in soy flour, is the origin of the Oita specialty known as "Yaseuma."
This name, "yaseuma," is derived from the child's cries of "Yase, uma uma," with "Yase" being the nanny's name and "uma" a child's word for something to eat.

Because this snack is based on wheat noodles, it is high in nutrition and quite tasty. These noodles are dipped in soy flour, with a bit of sugar, which gives the snack its proper sweetness. This snack is best eaten chilled in the summer.

source :  www.city.oita.oita.jp

uma uma (umai umai) is the childrens version, then turned to nma nma んまんま and finally to rice, o-manma おまんま as a word for food.
MA is also one of the first sounds a baby pronounces, in Italy it turned into MAMA for mother.


More specialities from Oita from this LINK

Blowfish Dishes (license required to serve dishes made from this poisonous fish!)
Seki Aji / Seki Saba (Spanish mackerel/mackerel)
Dango-jiru noodle soup
Toriten (Chicken Tempura)
Hocho noodle soup
Yoshino Torimeshi (rice ball with chicken)


There is even a "Yaseuma matsuri" やせうま祭り Festival in Oita.

yaseuma is also called kobiri こびり and prepared as lunch when the farmers have to be out the whole day for planting rice. kobiri can now also mean onigiri.



In Nagano and also Sado Island there is a kind of mochi distributed during festivals called yaseuma, or rather yashooma やしょうま.

「やしょうま」「やせうま」「犬の子」「いんころ」「やせご」「枕団子」「花草もち」などいろいろな名前.

The sound of yaseuma 痩馬 (yaseta uma) can also mean "thin horse", but that is a completely differnt thing.


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

How to make yaseuma
http://www.coara.or.jp/~mieko/990819yaseuma/990819yaseuma.htm


*****************************
Worldwide use


*****************************
Things found on the way



*****************************
HAIKU




*****************************
Related words

***** WASHOKU : Regional Japanese Dishes

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Yamagata

[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Yamagata Prefecture (山形県, Yamagata-ken)
is a prefecture of Japan located in the Tohoku region on Honshū island. Its capital is Yamagata.
The aboriginal Ezo people (蝦夷) once inhabited the area now known as Yamagata. During the Heian Period (794–1185), the Fujiwara (藤原) family ruled the area. Yamagata City flourished during the Edo Period (1603–1867) due to its status as a castle town and post station, famous for beni (red safflower dye used in the production of handspun silk).
In 1649, the famous haiku poet, Matsuo Bashō visited Yamagata during his five-month trip to the northern regions of Japan. Yamagata, with Akita Prefecture, composed Dewa Province until the Meiji Restoration.

Yamagata Prefecture is the largest producer of cherries and pears in Japan. A large quantity of other kinds of fruits such as grapes, apples, peaches, melons, persimmons and watermelons are also produced here.
© More in the WIKIPEDIA !


::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Carp, Carps (koi 鯉)

***** Location: Japan, Yamagata
***** Season: All Summer
***** Category: Animal


*****************************
Explanation

Carp, KIGO for all Summer   

golden red carp, higoi 緋鯉 ひごい
"carp with freckles", madaragoi 斑鯉(まだらごい)
"sun carp", higoi 日鯉(ひごい)
"brocade carp", nishikigoi 錦鯉(にしきごい)、
"special carp", kawarigoi 変り鯉(かわりごい)

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


CLICK for more photos

Carp, Yonezawa koi 米沢 鯉 is a speciality of Yonezawa city, former castle town of the Uesugi clan.

Pure water and the intense cold of winter work on the carp of Yonezawa, with absolutely none of the smell of mud peculiar to ordinary river fish; Yonezawa Carp are shipped after not two, but three years.

apples

YONEZAWA BEEF
The flavor lies in the climate, soil and water well-suited to rearing and also in painstaking efforts involved in raising. Sukiyaki, shabu-shabu and steak are all delicious. There is also soybean paste-pickled beef as a delightful gift.
The fat of the meat is soft and stays soft when cold, so it is suitable for station lunchboxes.

gyuuniku domannaka 牛肉どまんなか
Beef Domannaka

Station Lunchbox with hashed meat and small cuts of meat, flavored in a special sauce with soysauce, sake and secret ingredients. A simple dish, where the meat is combined with the local rice variety, Domannaka, which is good for taking on the flavor of gravey.
Mada by Shinkineya 「新杵屋」(しんきねや).
CLICK here for PHOTOS !



Other specialities:
buckwheat noodle restaurants
Sake
YONEZAWA-ORI weaving

source :  yamagata-u.ac.jp

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


More Yamagata Dishes 山形郷土料理
. . . CLICK here for Photos !



gibooshi ギボウシ(擬宝珠) hosta leaves



gyoojana 行者菜 Gyojana, "green chives for mountain ascetics"
Nagai Town 山形県長井市



hippari udon ひっぱりうどん "pulling at udon noodles"A pack of natto and some saba from the can is mixed in a bowl, then rings of leek and soysauce are mixed to make a sauce, where the boiled udon (which are served in a big pot and all can take their share) are now put in. They are mixed until the sauce has covered them well and then ... slurp ... all is eaten.
This was a staple winter food of the poor people, who could keep udon packs, cans of fish and home-made natto in their homes. Other fish cans are also used now, for example salmon or tunafish. Some mix the sauce with powder cheese or tenkasu, anything goes ...
CLICK here for PHOTOS !


.................................................................................

kigo for late autumn

imoni (いもに) 芋煮 "boiled satoimo taro potatoes"
This dish originated in Yonezawa, Yamagata, being prepared outdide in large pots for a crowd to enjoy the cool evenings.
It is made from sato-imo taro roots, leek, konnyaku and local beef, the broth flavored with soy sauce.
This has migrated to other parts of Japan, with other ingredients and even miso for the broth !
But the real inhabitants of Yamagata dislike a broth with pork, for example.
. . . CLICK here for Photos !
imoni nabe いも煮鍋
imonijiru 芋煮汁
quote
Annual potato stew festival held in Yamagata
Thousands of people have enjoyed potato stew cooked in a giant pot at an annual event in Yamagata City, northern Japan.
The organizers began cooking the stew in a 6-meter diameter pot on Sunday morning. They used 1,200 kilograms of beef, 3,000 kilograms of taro potatoes and 3,500 Japanese leeks.
Thirty-thousand servings were sold for 300 yen, or about 4 dollars.
The organizers checked the radiation levels of the ingredients due to concerns about possible contamination from the accident at the Fukushima Daiichi nuclear plant.
They also invited 120 people who had to evacuate their homes because of the March 11th disasters.
The chief organizer, Akira Kaitou, says he hopes everyone will feel happy about eating tasty food from Yamagata Prefecture.
source : NHK news

. Japan after the BIG earthquake March 11, 2011 .


.................................................................................


kujira mochi くじら餅 "whale mochi cakes""




nikusoba 肉そば Chinese noodles with chicken meat and leek
it is serverd cold, "Cool Niku Soba"
From Kahoku village



soomen ankake そうめん餡かけ somen noodles with sweet sauce


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


ukogi うこぎ / 五加木 kind of aralia tree
Acanthopanax sieboldianum Makino
The leaves have been used as food in the Yonezawa area since the Edo period, when the daimyo Naoe Kanetsugu 直江 兼続(なおえ かねつぐ 1560 - 1619) made them plant this trees for fences around the homes and have some food in times of need.
Kanetsugu gave up fighting Ieyasu (he had no chance to win) and was reduced in force to live in Yonezawa.
ukogi gohan うこぎごはん rice with ukogi leaves
ukogicha ウコギ茶 tea from ukogi leaves
CLICK here for PHOTOS !


kigo for mid-spring

ukogi 五加木 (うこぎ) kind of aralia tree
..... ukogi 五加(うこぎ), mukogi むこぎ
ukogigaki 五加垣(うこぎがき)hedge of aralia trees
ukogi tsumu 五加摘む(うこぎつむ)picking aralia leaves (for tea)


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


yukina ゆきな / 雪菜 "snow leaves"
The plant is harvested in october, put back into the earth and covered with straw. Now the deep snow of Yamagata covers it for some weeks to make it more eatable and sweet. It can be dug out all winter, it tasts slightly of wasabi.
In former times it was simple put through hot water
fusubezuke, fusube zuke ふすべづけ "hot water pickles"
. . . CLICK here for Photos !
It is difficult to dig out in winter and its planting was almost stopped. Now some farmers try to revive the habit of eating this leafy vegetable.

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

- - - - - Introducing Food from Yamagata -
Strawberries / Cherries / Peach / Western pear / Apple / Yamagata beef / Oysters / Ayu-fish / Rice / Nameko mushrooms on wood

Soba noodles
Traditional techniques and flavor handed down from generation to generation. Enjoy our hospitality with our hand-made soba.
Yamagata has many varieties of soba noodles. Each soba restaurant has it's own taste and style. There is a “city style soba”, which can be eaten smoothly. Also, there is a “country style soba”, which is simple and plain, but has a great soba aroma.

If you visit Yamagata, you will definitely be able to find a soba type which suits you.
We have “Gassan Sansai Soba”, where you dip cool soba noodles into a pot of mountain vegetable and mushroom soup. Another soba is cool “Niku Soba” which has chicken and leek on top of the soba. This was started in Kahoku-machi. Also, We have “Gesoten soba”, which has a deep-fried squid on top of the soba. Especially, There is “Ita soba”, which used to be served in a big in the farmer meeting. You can enjoy the vestige of their old style.
- source : www.yamagata-export.jp

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


*****************************
Things found on the way


Carp farming may have started in
Yayoi period: fossil study

People in Japan’s Yayoi period may have already been engaged in carp farming for winter storage, a group of researchers said Thursday, based on a recent study on fossils of young carp’s teeth discovered at a major archeological site. According to the group, the analysis based on the discovery at the Asahi site in Aichi Prefecture, a huge moated settlement from the 4th century B.C. to the 4th century A.D., marks the earliest illustration of carp farming in Japan.

‘‘I suppose Yayoi people released carp in the spawning season into rice fields, moats or ponds, and that the fish produced eggs—a primitive farming probably started in such a way,’’ said Tsuneo Nakajima, a senior curator specializing in fish ecology at the Lake Biwa Museum in Shiga Prefecture, which analyzed the fossils. The finding is also significant because people in the Yayoi period had been thought to have procured food mainly by hunting and gathering, the researchers said.
source :  www.japantoday.com


*****************************
HAIKU




*****************************
Related words

***** . Folk Toys from Yamagata .

. karakara senbei からからせんべい crackers with toys inside .



***** WASHOKU : Regional Japanese Dishes

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
- #yamagatafood -
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::