Katsuobushi

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Dried bonito pieces (katsuobushi)

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

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Explanation



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Katsuobushi (鰹節 or かつおぶし) is the Japanese name for a preparation of dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito). Katsuobushi and kombu (a type of kelp) are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso soup) and sauces (e.g., soba no tsukejiru) in Japanese cuisine. It is today typically found in bags of small pink-brown shavings.
Larger, thicker shavings, called kezurikatsuo (削り鰹; けずりかつお), are used to make the ubiquitous dashi stock. Smaller, thinner shavings, called hanakatsuo (花鰹; はなかつお), are used as a flavoring and topping for many Japanese dishes, such as okonomiyaki.

Traditionally, large chunks of katsuobushi were kept at hand and shaved when needed with an instrument called a katsuobushi kezuriki, similar to a wood plane, but in the desire for convenience this form of preparation has nearly disappeared. Katsuobushi, however, retains its status as one of the primary ingredients in Japanese cooking today.

Katsuobushi's umami flavor comes from its high inosinic acid content. Traditionally made katsuobushi, known as karebushi, is deliberately planted with fungus (Aspergillus glaucus) in order to reduce moisture.

When hanakatsuo is added as a topping to a hot dish, the heat has the effect of making the flakes move as if dancing; because of this, katsuobushi topping is also known as dancing fish flakes.

Other than the main ingredient of dashi stock, other popular uses of katsuobushi include:

As a stuffing for rice balls (onigiri).
As a seasoning for cold tofu (hiyayakko, 冷奴) along with grated ginger and Welsh onion (a type of spring onion.)
As a topping for rice (called furikake).
Sprinkled with sesame seeds and chopped nori atop cold soba noodles (zarusoba).
As a topping on takoyaki and okonomiyaki.
As a seasoning on century egg along with sesame oil and soy sauce.
As a high-protein treat for cats sold at pet stores.
©　More in the WIKIPEDIA !


hartgetrockneter Bonito,
Späne von gehobeltem Bonito



Cats walking on Katsuobushi
Three cats perform, with great skill, a traditional Edo period acrobatic act called rangui watari 乱杭渡り.
The cats have replaced the usual poles with katsuobushi (dried bonito fish).
Utagawa Hiroshige : Cats Crossing to Eat, 1830-1844


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kigo for all summer

shinbushi 新節 (しんぶし)
new dried bonito shavings
new katsuobushi 鰹節 of the season

namabushi 生節 (なまぶし) raw katsuobushi
namari なまり, namaribushiなまり節（なまりぶし）


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Butterbur and sweet potato mixed with bonito flakes

Historical records describe soldiers taking bonito flakes to the battlefield in the Sengoku Period (middle of the 15th century to the beginning of the 17th century). Bonito flakes were eaten as rations as can be seen in this description:
"Eating this invigorates oneself, lightens the mood and alleviates hunger."
The Japanese word for bonito flakes, "katsuo bushi", is pronounced the same as "winning samurai". Hence, bonito flakes were eaten to wish for good fortune for the samurai.

- source : facebook.com/thesamuraigourmet.jp

勝侍

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Worldwide use


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Things found on the way


katsuobushi kezuriki
かつおぶし削り器 cutter box for katsuobushi
with Daruma pattern 三つだるま印

The box is about 11 cm high and 11 cm wide and 25 cm long.




Photos from my friend Ishino

Hobel für Bonitospäne

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HAIKU



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Related words

***** Katsuo and Maguro dishes Tuna and Bonito


***** WASHOKU : INGREDIENTS

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Ken Tsuma Karami

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Garnish for Sashimi

Sashimi is usually garnished with three condiments:
ken けん, tsuma つま, and karami 辛み, 辛味, 辛み.

These items are arranged behind and below the fish. The most common name is KEN, but the others are now also used.



KEN contains finely chopped vegetables like radish, cucumbers, carrots, cabbage, myoga and udo. The stripes are washed in icewater for a while and then placed on the plate. They function to get rid of the aftertaste before taking a new, different bite. Some also have a desinfectant function or reduce the "raw" taste of raw fish.
These are often piled up in the back, behind the fish pieces.

When they are placed below it, we call it shikizuma 敷きづま.
Ken may therefore also be counted as a kind of TSUMA / zuma.

Vegetables cut in the direction of its fibers are called tateken 縦けん.
Those cut in a right angle to the fibers are called yokoken 横けん.



TSUMA literally" wife", is like a good wife to the taste of the original sashimi. It should support it and enhance it and add to its enjoyment.
It contains a kind of perilla, shiso 穂じそ and others.

Turnips are also used.
They are "tsuma vegetables" tsuma yasai つま野菜。

aojiso 青紫蘇、akajiso 赤紫蘇、あかじそ buds of green or red perilla
..... aome アオメ buds of green shiso.
..... murame ムラメ buds of red shiso.


bakudaikai 莫大海（ばくだいかい) dry fruit of the Vietnamese oak tree. other dry fruits can be used.


benitade 紅蓼 / tade たで(蓼) smartweed, water pepper
Polygonum hydropiper
The young leaves have a red color.
Also served with tai dishes.
Wasserpfeffer

蓼食う虫も好き好き tade kuu mushi mo suki suki
There is no accounting for tastes.

..... tadesu たで酢 vinegar with waterpepper
..... aotade アオタデ　green water pepper



boofuu 防風 Chinese herb of the sellery family.
Ledebouriella seseloides Wolff
Its stem has the form of an anchor of a ship, when you cut the stem with a sharp knife and looks pleasing.
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na no hana, nanohana　菜の花, rape flowers
***** Nanohana Rapeseed Dishes


mekanzoo　芽甘草 (めかんぞう)　
buds of special beans, a speciality of Tokushima.


tara no me, young sprouts of tara, たらの木.


Tsuma is also added to soups, wanzuma 椀ずま. They serve to show the season.
Also called wandane、椀種、椀だね.


KARAMI contains wasabi or other "HOT　or pungent" items of this kind.


Garnierung für Sashimi

Seaweed and algae are also used for garnish.


funori ふのり ( フノリ) 布海苔 Funori-Rotalge
Gloiopeltis frucata
General name for red algae (koosoo 紅藻).
海蘿 . 鹿角菜
. . . CLICK here for Photos !
also called "glue plant"



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green perilla, aojiso 青紫蘇 green beefsteak plant
Perilla frutescens 　（ao shiso)

kigo for all spring
shiso no me 紫蘇の芽 (しそのめ) perilla buds
mejiso 芽紫蘇（めじそ）


kigo for summer
It gives food a special taste and prevents fast rotting in summer.
P. frutescens var. crispa f. crispa （チリメンジソ chirimenjiso）
Zum Sashimi und Tempura gegessen. Auch "grosses Blatt" ooba 大葉（おおば） genannt.

The name comes from a Chinese legend.
Once there was a boy with food poisoning. He drank some liquid made from boiled red shiso leaves and came back (蘇, yomigaeru ）from the dead (shi).


fruit of the perilla, shiso no mi, 紫蘇の実 (しそのみ)
kigo for mid-autumn
hojiso 穂紫蘇（ほじそ）

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Perilla-Blätter

Perilla frutescens ist eine aus dem asiatischen Raum stammende Heil- und Gewürzpflanze, die dort vor allem als Lebensmittel, aber auch wegen ihrer gesundheitsfördernden Eigenschaften geschätzt wird. Perilla wird zur Zubereitung von Fisch- und Fleischgerichten sowie als Beigabe zu Gemüse verwendet. In der traditionellen chinesischen Medizin wird Perilla seit Jahrhunderten als schleimlösendes Husten- und Asthmamittel angewandt.
Neben ihren gesundheitlichen Wirkungen ist Perilla frutescens wegen ihres zitronenartigen, süßlichen Geschmacks aber auch eine interessante Bereicherung für die moderne Küche. Die Pflanze kann ähnlich vielfältig wie Basilikum verwendet werden.
source : 　www.ernaehrungs-umschau.de

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



akajiso 赤紫蘇 あかじそ
red perilla, purple perilla
P. frutescens var. crispa f. purpurea . (aka shiso)
to prepare umeboshi pickled plums. Dried leaves are added to shichimi toogarashi hot pepper mix in Kyoto. Also in furikake.

Schwarznessel

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


akajisosu 赤紫蘇酢 （しそす) red perilla vinegar
Diluted as a summer drink or as dressing for salads.
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egoma 荏胡麻 kind of perilla
Perilla frutescens Britton var. japonica Hara
It smells quite different from shiso Perilla.
The seeds are often used to make egoma oil 荏胡麻油.
The leaves are eaten as a vegetable. Since it grows like a weed, it was very useful for farmers of old times to get over times of famine.
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. yudan taiteki 油断大敵 Do not be inattentive. .
and the oil from egoma !



shiso grows so
and grows so and grows so...
in my garden

- Shared by Pat Geyer -
Haiku Culture Magazine, 2013



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Myoga Ginger (myooga) 茗荷 (みょうが)
Zingi-Ingwer


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Udo 独活（うど), Aralia cordata,
Japanese Spikenard
a mountain plant which produces fat, white, edible stalks.
Its tender stalks are similar to asparagus, their flavor is a light fennel. Udo cen be used raw in salads or slightly cooked in soups and other dishes.
Udo from Edo

udo ae 独活和 (うどあえ) spikenard in dressing
kigo for late spring


Moyashi 萌やし、糵, もやし bean sprouts of various types
udo moyashi, kigo for spring



udo no hana 独活の花 (うどのはな) Udo flowers
kigo for late summer




雪間より薄紫の芽独活哉　
yuki ma yori usu murasaki no me udo kana

between patches of snow
the light purple
of aralia buds . . .

Written after 1688 貞亨元年, Basho around 41 to 51.
The cut marker KANA is at the end of line 3.

yuki is a kigo for winter,
the buds of aralia are a harbinger of spring.

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


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季語を刺身のツマとして使う。。。
kigo o sashimi to TSUMA to shite tsukau

Use KIGO as if they were the tsuma of a sashimi.


Some advise of Japanese haiku teachers.


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Related words

kigo for all summer

***** hiyu 莧 (ひゆ) Hiyu
..... hiyuu ひょう、hyuuna ひょうな
akahiyu 、赤莧（あかひゆ）red Hiyu
murasaki hiyu 紫莧（むらさきひゆ）purple Hiyu
hana hiyu 花莧（はなひゆ）Hiyu flowers
inuhiyu 犬莧（いぬひゆ）"dog Hiyu"
Amarantus inamoenus
plants of the family Amaranthaceae


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. Ginger, Ingwer (jinjaa, shooga 生姜 ) .


. tade 蓼 (たで) smartweed, water pepper
and related KIGO


Yakumi やくみ (薬味) spices and condiments

Togarashi, toogarashi 唐辛子 red hot pepper


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Kanbutsu himono dried food

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Dried food (kanbutsu, himono)

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

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Explanation

Dried food items have been most important in former times without electricity.
himono 干物（ひもの) dried things




Preserving food for a long shipment, winter and other hard times was most important.
There were many dealers in dried food in the cities of the Edo period (kanbutsuya, kanbutsu donya 乾物屋) .
Before drying, the food had to be prepared, fish cut open, some parts salted.

Dried food was dried in the sun (hiboshi 日干し) to increase the flavor and the nutrients. When rehydrating dried food, the water can be used for soups or boiling other food.


The three specialities of the Chinese cuisine are

dried fukahire sharks fin, dried awabi abalones and dried namako sea cucumber
俵物三品　ふかひれ、干しアワビ、干しなまこ


haiboshi 灰干し 　dried in the ashes
This way they dry rather fast and independent of the weather.

hiboshi 日干し drying in the sun
sonnengetrocknet, Dörren

hiboshi 火干し drying over a fire
am Feuer Getrocknetes
kunsei　燻製　くんせい　smoking, auch mit Rauch, Räuchern

hoshimono 干し物 / 干物/ kanbutsu 乾物 dried things
etwas in der Sonne Getrocknetes

kageboshi 陰干し drying in the shade
Trocknen im Schatten

kezuribushi 削りぶし shredded dried things
especially katsuobushi and iwashi sardines from Kanbara
. WASHOKU
iwashi no kezuribushi 蒲原いわし削りぶし 　


maruboshi 丸干し dried whole fish
only very small fish can be dried whole with entrails.

mirinboshi ミリン干し dried after marinating in mirin sweet sake
(sometimes some sesame seeds are added)

niboshi, ni-boshi 煮干し boiling and drying
katakuchi iwashi are prepared like this.

tennenboshi てんねんぼし/ 天然干し naturally dried
tenpiboshi 天日干し
naturgetrocknet

yakiboshi 焼き干し "grilled and dried" small sardines

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quote
Drying techniques

Drying techniques for preserving seaweed and other marine products as well as fruit and vegetables have been refined since the Jomon period (10,000-300 B.C.). There are two major categories of kanbutsu dried foods:
those soaked in water and cooked or flavored and
those used as is to blend with and bring out the flavors of other ingredients.
Preparing dishes made with dried ingredients takes considerable time and effort as the ingredients must first be rehydrated.

Eminent examples of "natural foods," kanbutsu have long been prized for the particular flavors they acquire in the process of drying. Today, they are drawing renewed attention as healthy foods containing no chemical preservatives.
continue here:
source : www.kikkoman.com


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The most important dried food items


kaisoo 海藻 seaweeds
寒天 kanten, Agar-Agar
海苔 nori, Meerlattich, Seegras. Porphyra tenera.
アオノリaonori, Grüne Algen. Enteromorpha linza
ひじき hijiki. Hijiki-Alge. Braune Meeresalge. Hizikia fusiformis
あらめ arame . Arame, essbare Seegrasart. Eisenia bicyclis.
昆布 konbu. Kombu, Kobu (だし昆布、とろろ昆布、おぼろ昆布、根昆布、納豆昆布)
wakame ワカメ Riesenblättertang. Undaria pinnatifida


gyokairui 魚介類 fish and seafood
ふかひれ fukahire, sharks finn, Haifischflosse
干しアワビ hoshi awabi, abalone
干しなまこ hoshi namako, Seegurke, Seewalze.. Sticbopus japonicus
干しえび hoshi ebi, Garneelen
身欠きニシン, （みがきにしん）migaki nishin dried sardines
干貝 hoshigai, getrocknete Muscheln
棒だら boodara, getrockneter Schellfisch. Stockfisch
氷下魚 komai, saffron cod. Eleginus gracilis. Pacific saffron cod
塩クラゲ shio kurage, gesalzene Quallen
鰹節 katsuobushi. Bonitoflocken
煮干し niboshi . getrocknete kleine Sardinen
ちりめんじゃこ chirimenjako 縮緬雑魚. getrocknete Shako; getrocknete kleine Fische.
スルメ surume . Japanischer fliegender Tintenfisch. Todarodes pacificus
イカ徳利 ika tokkuri. getrocknet wie eine Tokkuri-Sakeflasche
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干しダコ hoshidako . Oktopus
干しヤツメウナギ - hoshi yatsume unagi . Neunauge. Lampetra japonica.



Vegetables,野菜、mountain vegetables 山菜、
mushrooms キノコ
かんぴょう kanpyoo, getrocknete Kürbisstreifen. kampyo. von Lagenaria siceraria var. hispida. dried shavings of calabash
切り干し大根 kiriboshi daikon, getrockneter Rettich
キクラゲ kikurage, „Quallen der Bäume“. Holunderschwamm. Auricularia auricula, yama kurage 山くらげ
干し椎茸 hoshi shiitake, Shiitakepilze
干しシメジ hoshi shimeji, Shimejipize
ゼンマイ zenmai ... Taubenfarn. Osmunda japonica
いもがら imogara 芋幹 Blattstiel m der Taro-Kartoffel

干し芋 hoshi imo ... getrocknete Suesskartoffeln
The variety "tamayutaka タマユタカ" is best suited. Most of these sweet potatoes are prepared by hand, Ibaraki is one of the main producers.


Dry fruits 果物（ドライフルーツ）
レーズン reszun, Rosienen
クコの実 kuko no mi, Frucht vom chinesischen Bocksdorn, Lycium chinense
干し柿 hoshikagi, getrocknete Persimonen



other food items
茶 tea, Tee
高野豆腐 Kooya doofu Koya dofu Tofu
ジャーキー jerkeys
あぶらかす aburakasu, Ölkuchen(Reste vom Ölpressen)
麩 fu. Fu-Croutons, aus Weizenmehl
凍りコンニャク frozen konnyaku
乾麺 dried noodles, Nudelarten





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Worldwide use


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Things found on the way


external LINK
Kanbutsu, basic knowledge (in Japanese)
乾物の基礎知識
source : www.yamashiroya.co.jp


himono info
http://himono.info/index.php?FrontPage


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HAIKU


乾物の魚を戻せる事始
kanbutsu no sakana o modoseru koto hajime

soaking
the dried fish -
my first housework

Kimura Teruyo 木村てる代

koto hajime, first work at the New Year


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Related words

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Katakuriko and dogtooth plant

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Flour from the dogtooth violet (katakuriko)

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

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Explanation


Starch from the dogtooth violet, katakuriko, かたくりこ、片栗粉

dogtooth, katakuri
Erythronium japonicum

. . . CLICK here for Photos !


Stärkemehl(aus den Wurzeln des Hundsveilchens)
Hundsveilchen-Mehl


Made from the starch of the roots of the katakuri Erythronium japonicum plant. Real starch from this plant is quite expensive, and often potatoes or corn are used as substitute.
It is sometimes used to make tempura, when the ingredients must be fried quite fast, so as not to damage them by too much heat.


Sometimes translated as
Potato starch, or maize starch, corn flour.
It is used to thicken soups or sauces or dust ingredients for deep-frying tempura.


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katakuri tenshin 片栗点心 refreshments (Chinese style) with dogtooth flour
katakuri shuumai 片栗シュウマイ
made in some areas of Tochigi prefecture like shuumai (shumai) dumplings, filled with a mix of dogtooth flour and chopped onions. Eaten with a bit of soy sauce.

This mix of doogtooth flour can also be used to make a snack looking like takoyaki octopus balls たこ焼き風片栗点心.


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Things found on the way


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HAIKU




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Related words



***** katakuri no hana 片栗の花 (かたくりのはな)
dogtooth violet flower
..... katakago no hana かたかごの花（かたかごのはな）
bundai yuri ぶんだいゆり, katabana かたばな
yubayuri うばゆり, hatsuyuri はつゆり

kigo for early spring

. Plants in Spring - SAIJIKI .

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***** WASHOKU : INGREDIENTS

　

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Kamaboko

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Fish paste (kamaboko)

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

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Explanation

Kamaboko Day、蒲鉾の日 kamaboko no hi

The Kamaboko organization of Japan specified
November 15 for Kamaboko Day in 1983.



Some stores use a stone mortar to grind the fish meat to keep the ancient flavor of the dish.

The name originates from its early preparation, when fish meat not suited for quick consumption had to be preserved.
A small bamboo tube was willed with ground fish meat and grilled. It form resembled the ear of the reed mace (gama no ho 蒲の穂（がまのほ), also pronounced KAMA NO HO). This pronounciation later developed to　KAMAHOKO 蒲穂子 and then KAMABOKO.
Another theory states it resembles the HOKO 鉾, a spear or hellebarde.

The present-day food developed during the Momoyama period, when the ground fish was pasted on bamboo, a ring of bamboo ... chiku wa　竹輪、ちくわ.

Usually only white fishmeat is used, but lately types with red fish meat are prepared, called "kuroboko くろぼこ" black kamaboko.


Red and white kamaboko are eaten at the New Year as an auspicious food.



itawasa いたわさ【板山葵】 slices of white fish paste served with horseradish and soy sauce
A quick sidedish with ricewine.
(ita wasabi)
. . . CLICK here for Photos !


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Kamaboko (蒲鉾)
is a variety of Japanese processed seafood products, made from surimi, in which various white fish are pureed, formed into distinctive loaves, and then steamed until fully cooked and firm in texture. The steamed loaves are then sliced and served unheated (or chilled) with various dipping sauces or sliced and included in various hot soups, one-dish meals, or noodle dishes. Kamaboko is typically sold in semicylindrical, Quonset hut-shaped loaves. Some kamaboko are made so that a slice looks like an object.
The most common pattern is a simple spiral - sometimes referred to as "naruto" in reference to a well known tidal whirlpool near the Japanese city of Naruto.

Although the Japanese name for kamaboko is becoming increasingly common outside of Japan some extant English names for kamaboko are fish paste, fish loaf, fish cake, and fish sausage (Tsuji, 1980). Tsuji recommends using the Japanese name in English because no adequate English name exists, other than the Jewish dish, gefilte fish, which is somewhat similar.
Red-skinned kamaboko and white kamaboko are typically served at celebratory and holiday meals, as the red and white colors are considered to bring good luck.

Kamaboko has been made in Japan since the 14th century CE and is now available nearly worldwide. The simulated crab meat product kanikama (short for kani-kamaboko), the best known form of surimi in the West, is a type of kamaboko. A replica of snow crab legs. In Japan, chīkama, chiikama (cheese plus kamaboko) is commonly sold in convenience stores as a pre-packaged snack food.
©　More in the WIKIPEDIA !


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HANPEN
(半片　はんぺん） is a white, square shaped surimi product with a soft, mild taste. It is believed to have been invented during the Edo period in Japan by a cook, Hanpei (半平, Hanpei) of Suruga, and the dish is named for him.
Another theory suggests that because it is triangle shaped and appears to have been cut in half from a square, it is a half (半, han) piece (片, pen). It can be eaten as an ingredient in oden or soup. It can also be fried or broiled.

In Shizuoka Prefecture, whole sardines are used and the resulting product has a bluish-gray color. This is called Kuro Hanpen, literally "black hanpen".
©　More in the WIKIPEDIA !

. . . CLICK here for HANPEN　Photos !


CHIKUWA
(竹輪) is a Japanese tube-like food product made from ingredients like fish surimi, salt, sugar, starch, and egg white. After mixing them well, they are wrapped around a bamboo or metal stick and steamed or broiled. The name chikuwa, literally bamboo ring, comes from the shape when it is sliced.

Chikuwa is consumed all over Japan but in some places other variants of surimi products such as kamaboko and satsuma age may be consumed more. In Tottori, the per-household consumption has been the highest of all prefectures for the past 30 years, since the first year such records were kept.

As it is cheap and a relatively low-fat source of protein, chikuwa is also popular as a doggy treat.
©　More in the WIKIPEDIA !


. . . CLICK here for CHIKUWA　Photos !

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http://ameblo.jp/ochousi-neri/archive1-201101.html　　

　
Kamaboko Daruma
handmade gokaku Daruma 合格かまぼこ


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agekamaboko, age-kamaboko あげかまぼこ deep-fried kamaboko
almost like tenpura
It comes in many regional varieties.
CLICK here for PHOTOS !


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Kanagawa prefecture

Odawara Kamaboko 小田原かまぼこ、小田原蒲鉾
Odawara Boild Fish Paste



contains

76-84% surimi, 11.9- 19.5% sugar, 4.8-6.5% sweet sake, 4.2-5.3% salt, 1 .2-2.0% sodium glutamate, 0-6.5% potato starch and a small amount of egg white.
source : 　Muscle Foods. By Donald Markham Kinsman

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Sasakamaboko, sasa kamaboko
ささかまぼこ, 笹かまぼこ
Bamboo-Leaf-Shaped Fish Cake
Bamboo Grass (sasa, Sasa japonica)



Made with ground whitefish meat, eggs, ricewine and salt. It is served grilled or dipped in boiling water, with soy sauce flavored with Japanese horseradish or ginger.

Speciality of Sendai, Miyagi prefecture.



Sail-cord Festival in Shiogama
A festival held on March 10 at Shiogama Shrine (Shiogama jinja　鹽竈神社) in Shiogama City, Miyagi Prefecture.
Shiogama Myoojin （塩釜明神, 鹽竈明神)

Shiogama is recognized as the largest unloading point for fresh tuna in Japan,as well as a city with abundant fresh seafood. The City has the most sushi restaurants per square kilometer in Japan . The fisheries industry is strong and Shiogama leads Japan in the production of kamaboko, or kneaded fish cakes, as well as other processed fish products.

In ancient times a god named Shiotsuchi no oji no kami, is said to have come to Shiogama and to have taught the people how to make salt. Shiogama, meaning salt caldron, derived its name from this legend.
Today, the ancient salt making ritual is still performed every July at the Okama Shrine in Shiogama.

WKD ... Hote Festival, Hote Matsuri 帆手祭 (ほてまつり) March 10


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Ingredients for SURIMI, ground fish meat

Cod Different kinds of cods including Alaska pollock and Pacific whiting are commonly used in all types of kamaboko.

Sea Bream Sea breams including alfonsino and golden thread are among those commonly used. Red seam bream sometimes makes the list too.

Flatfish Flatfish is most often used in the premium grade sasa-kamaboko cakes which are made by hand.

Shark Blue shark is most popular, especially in making hanpen, a puffy type of kamaboko.

Atka Mackerel (hokke) One of the popular types of fish in the industry, especially with fried patties and tubular rolls.

Salmon Salmon in autumn makes excellent fish paste and we have used it, too.

Are there more?
herring, horse mackerel, sardine, white croaker, conger pike―you name it! Different kinds of fish are used depending on the type of kamaboko produced.

source : 　www.abezen.co.jp

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Different types of Kamaboko

eso 工ソ is a kind of iwashi, sardine.
kigo for summer

焼板かまぼこ yaki-ita kamaboko
魚種　クチハモ　スケソウタラ
関西地方 Kansai


白焼かまぼこ shiroyaki kamaboko
魚種　工ソ　小ダイ
山口地方の特産


蒸かまぼこ mushi kamaboko
魚種　クチ　工ソ　スケソウタラ
小田原 Odawara


焼抜かまぼこ yaki-ita kamaboko from Kansai
魚種　クチ　工ソ　ハモ. kuchi, eso hamo
京阪神地方 Kansai


簀巻すまぼこ sumaki kamaboko
魚葎　工ソ　クチ　トラハゼ
中国・四国地方 Central Japan, Shikoku


なんば焼 nanba yaki
魚種　工ソ
和歌山地方 Wakayama


昆布巻かまぼこ konbumaki kamaboko
魚種　スケソウタラ　クチ
富山が有名 Toyama


焼きちくわ yaki chikuwa. fried fish paste
魚種　プチ　工ソ　スケソウタラ
愛和の豊橋が有名 Toyohashi


笹かまぼこ sasa kamaboko, sasakamaboko
魚種　キチジ　スケソウタラ
宮城, Sendai


カニ風味かまぼこ kanifuumi kamaboko with crab flavor
魚種　スケソウタラ
all of Japan


黒はんぺん kuro hanpen
魚種　サバ　イワシ
焼津が名産 Yaizu harbor, Shizuoka


はんぺん hanpen, hampen. fluffy fish cakes
魚種　ヨシキリザメ　アオサメ
東京や銚子が産地 Tokyo, Choshi


つみれ tsumire
魚種　イワシサンマ　サパ　アジ
all of Japan


なると巻 naruto makim narutomaki
魚種　スケソウタラ　クチ
焼津 Yaizu

suji すじ
魚種　サメ　クチ　ハモ
all of Japan


梅やき ume yaki
魚種　クチ　ハモ
大阪名産


さつまあげ satsuma age, satsumaage
魚種　スケソウタラ　工ソクチ
特産の鹿児島 Kagoshima, former Satsuma domain


白天 Hakuten
魚種　プチ八モ　スケソウタラ
京阪神 Kansai


じゃこ天 jakoten
魚種　ホタルジャコ　ヒメジ
愛媛宇和島地方, Uwajima, Ehime


ごぼう天 goboo ten
魚種　スケソウタラ　工ソ　ハモ
all of Japan

source : 　www.tokusen.info with photos
www


kuchi, ishimochi イシモチ（クチ） 石持/ 石首魚 silver jewfish
Adlerfisch. Argyrosomus argentatus.


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To recycle the boards of kamaboko, they are used in kindergardens, women's clubs and old peoples homes to paint or write poetry on them.

Kamaboko-Ita-E かまぼこ板絵
. . . CLICK here for Photos !


Time for a snack! Winning painting.



Things made of Kamaboko boards ... to enjoy


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Zur Herstellung von Surimi wird vorwiegend Alsaka-Pollack verwendet. Eine im Nordpazifik vorkommender Seefischart die meist schon auf See in Fabrikschiffen verarbeitet wird. Die Fische werden entgrätet, zerkleinert und mit Kochsalz angereichertem Wasser gewaschen. So entsteht ein Fischbrei , der anschließend gesiebt und gepresst wird. Durch die Zugabe von Sorbit und Phosphaten erhält die gepresste Fischmasse eine viskose Textur und kann relativ viel Wasser binden.
Nach der Zugabe von Wasser entsteht ein wasser- und eiweißreiches Grundprodukt.
Der Anteil an Eiweiß liegt zwischen 8 und 12 Prozent. Es ist geruchs- und geschmacklos. Erst durch die Zugabe von Gewürzen, Stärke, Hühnereiweiß, Aromastoffen oder/und anderen Zutaten erhält die Masse einen, dem Endprodukt entsprechenden Geschmack. In einem weiteren Verarbeitungsprozess wird die Surimimasse in Form gepresst und wämebehandelt. Beispielsweise gegrillt, fritiert, gebraten oder gedämpft. Abschließendem werden die Krebsfleischimitate mit Farbstoff auch optisch dem "Original" angepasst.
source : 　www.chefkoch.de


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Worldwide use


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Things found on the way

Kamaboko – Verwandlungskünstler Fischpastete

Diese Fischpasteten erweisen sich als recht vielseitig.
Warm zubereitet dienen sie als Zugabe für Ramen-Nudelsuppen und Eintöpfe wie Nabe oder Oden. Kalt serviert schmecken sie zum Bier am Abend oder als Beilage im Bento-Lunchpaket. Zur kalten Fischpastete wird meistens scharfer japanischer Senf gereicht. Am 15. November wird in Japan der "Kamaboko-Tag" gefeiert; allein diese Tatsache deutet auf die Wichtigkeit dieser Spezialität hin.
Weniger hochwertiges Fischfleisch, das nicht als Sashimi, Sushi oder anderweitig zum Kochen oder Braten verwendet werden kann, wird in einem gerillten Topf suribachi mit einem Stößel klein gerieben. Dafür wird zumeist nur weißes Fischfleisch verwendet. Kabeljau und Alaska-Pollack sind beinahe in jeder Fischpastete enthalten, außerdem Seebrasse, Sardinen und Makrelen. Salz und verschiedene Gewürze geben der Grundmasse Geschmack und Konsistenz. Im Anschluss wird die Masse angedickt und zu einem halbierten Zylinder geformt. Auf schmalen Holzbrettchen wird die Masse bis zur Bissfestigkeit gedämpft.
Früher wurde die Fischpastete in eine Bambusröhre gedrückt und gegrillt, um das Fischfleisch haltbar zu machen. Die Form glich einem breitblättrigen Rohrkolben Kama no ko – so soll Kamaboko zu seinem Namen gekommen sein.
Eine besondere Art von Kamaboko bilden Chikuwa.
Ihre charakteristische Form wird erzielt, indem die Fischmasse um einen Stab gedrückt wird, der nach dem Garprozess entfernt wird. Üblicherweise verzehrt man Chikuwa gekühlt als Snack. Chikuwa kann mit diversen Zutaten gefüllt werden, Gemüse oder neuerdings auch Käsesorten sind beliebt (chiikama, nach dem Englischen "cheese" kamaboko).

In vielen Regionen wurden weitere Kamaboko-Varianten entwickelt. Eine davon stammt aus der Präfektur Miyagi in Tohoku und trägt den Namen Sasa-Kamaboko. Die Besonderheit dieser Fischpastete ist, dass sie in Form von Bambusgrasblättern sasa hergestellt wird.
Fleisch vom Skorpionsfisch, Alaska-Pollak, Kabeljau, Seebrasse und Seezunge wird am häufigsten für diese Fischpastete verwendet. In Tohoku wird diese Kamaboko-Variante gern in Sojasauce getunkt, mit Käse gefüllt oder frittiert als Tempura gegessen.

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Related words

***** WASHOKU : INGREDIENTS

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Jidori Local Chicken

[ . BACK to WORLDKIGO TOP . ]
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Local chicken (jidori) and niwatori

***** Location: Japan
***** Season: various, see below
***** Category: Humanity

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Explanation

Many areas have their special chicken breeds, called "local chicken", jidori 地鳥 (じどり ).



Hinai jidori, Nagoya koochin and Satsumadori are maybe the most famous.

The genaral name for chicken is "garden bird", niwatori　鶏　（にわとり）.


Online reference : jidori chicken



Amakusa Dai-O, Amakusa daioo 天草大王 from Kumamoto
Hakata jidori はかた地鶏 from Fukuoka
Kashiwa かしわ from Shiga
Nambu kashiwa 南部かしわ from Iwate
Oku kuji shamo 奥久慈しゃも from Ibaraki
Tango kurodori 丹波黒どり from Kyoto/Hyogo

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. Aizu jidori 会津地鶏 　local chicken from Aizu Wakamatsu
Fukushima



Awaodori 阿波尾鶏 from Tokushima
A special breed from 1989, with respect to the Awa Odori 阿波踊り　dance of Tokushima and is known for its beautiful tail. Breeding time is only 80 days, so it is rather cheap.
. . . CLICK here for Photos !



Gokuraku Onkei from Oita 極楽温鶏
Paradise Hot Spring Chicken

Whole chicken stuffed with cabbage and onions. Steamed for 2 1/2hours in the hot steam of the Komatsu Jigoku Hot Spring in Sujiyu, Kokonoe Machi 筋湯温泉九重町. A final drop of kabusu lime juice adds flavor, so does some salt and pepper and ponzu sauce.

. . . CLICK here for Photos !

jigoku mushi 地獄蒸し boiled in hot steam of a hot spring


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Hinaidori 比内鶏（ひないどり）
. . . CLICK here for Photos !
Hinai jidori 比内地鶏 . They have relatively little fat.
Since 21.7.1942 they are a precious national treasure (天然記念物).
They are bred in Akita in the Odate area and are usually not exported. They are used for a regional hodgepodge dish called Kiritanpo, with maitake mushrooms, burdock, leek and konnyaku.
Packets with smoked meat, hamburgers and sausssages of the meat are also sold.
To raise these chicken you have to follow strict regulations. The black earth of the area and clear water of the Dewa mountains also seems to play a part in their tasty meat.
Some farmers even play Mozart music to keep the chicken happy!

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Der Hinaidori stammt ursprunglich aus Odate, eine Stadt in der Provinz Akita (Nord-Japan). Die Rasse ist wahrscheinlich eine Kreuzung zwischen Shamo und Jidori (Bankiva-Typ). Heute sind die Hinaidori berühmt weil sie das Hauptingredient sind der Kiritanpo Nabe, eine Fleisch-Reis Suppe der angeblich Sumo-ringer extra viel Kraft verleiht.
Wie viele andere Japanische Rassen sind auch die Hinaidori zum Kulturdenkmal erklärt worden. Obwohl heute die Hinaidori das Gewicht auf 2.5 Kg und 3 Kg limitieren waren die erste Hinaidori viel schwerer, dies durch ihre Shamo Erbschaft. Die Hinaidori sind biss heute nur in Japan zu finden.
source : 　sakbrd.tripod.com

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kashiwa no sukiyaki かしわのすき焼き sukiyaki with chicken from Nara



Kawamata Shamo 川俣シャモ - Fukushima
with a Shamo festival in August



Momotaro jidori 桃太郎地鶏 Momotaro chicken from Okayama


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Nagoya Kochin, Nagoya koochin 名古屋こうちん , 名古屋コーチン supreme brown fowl
. . . CLICK here for Photos !

The supreme brown fowl,the Nagoya Kochin has been one of the specialities of Iwakura since old times. The damp climate of Iwakura,moderated by the Kiso river in the background,is ideal for breeding the Nagoya Kochin. These slowly reared fowls are very delicious.
The Nagoya Kochin sukiyaki,known in this region as “Hikizuri" has a unique chewy texture,a tasty flavour and a delicious smell,and is one feature of Iwakura´s local cuisine.
source : 　www.city.iwakura.aichi.jp 愛知県岩倉


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Onagadori (ながどり)尾長鳥　cock with a long tail

In Japanese literature nothing exact has been reported as to the origins of the breed called the Onagadori. The Japanese believe, however, that this breed came about by mutations of the breed Shokoku in the middle of the Edo Period (1600--1868). Oral history has delivered us the story that the territorial Prince (Shogun?) Yamanouchi in the Kochi Prefecture on the southern peninsula of Shikoku had the helmets and spears of his soldiers adorned with long rooster feathers for special occasions in order to honour the Emperor Tenno. The serfs and those subjected to the Prince, the farmers, who kept chickens of this type and delivered feathers for this important ornamental purpose were exempt from taxes. From this period, ca. 1655, onwards the (growth of longer feathers) steady lengthening of the feathers was to have had its beginnings. Helmets and spears of this period, which are adorned with long rooster feathers, can be seen today in Japanese museums.

A Mr. Tekeichi Riuemon from Shinohara in the Prefecture of Kochi on the island of Shikoku was supposed to have had a major breakthrough in breeding for the Longtails. For this reason the Onagadori's from this period were called "Shinoharato." After a period of time these birds were called "Nagaodori." Later one referred to them simply as "Tosa" in reference to the province in which they were mainly bred.

In the vicinity of the city of Kochi, on the street heading for the city of Nangoku, a monument was erect to honour Takeichi, a stone memorial that is still extant to this day.

The Japanese botanist Koyu Nishimura published a book in the year Ansei 4 (1857) with the title Sketches and Thoughts in which he described the phenomena of the continuous growth of the tail feathers of the Onagadori. From this point onwards the Onagadori was well know even among the common people of Japan.

The Onagadori became fully distinct and "thoroughbred" in the Taisho Period (1912 - 1926). From this point in time the tail feathers reached the incredible lengths of 6 metres and more. It is also in this period of time in which we find the explanations for the diverse comb and colour variations in the birds first imported to Europe.

source : 　www.feathersite.com / Brian Reeder

MORE : 　www.feathersite.com : Facts about Onagadori



. Clay Bell with a Kochi cock .


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Satsumadori 薩摩鳥　 さつま地鶏 from Satsuma, Kyushu
. . . CLICK here for Photos !

The Satsuma-dori originates in Japan. Satsuma used to be the name of the prefecture now known as Kagoshima. In that time the breed was known as Ojidori (oojidori, meaning large fowl) The name satsumadori (given in the twenties) means nothing more than: “Large fowl of Satsuma”. In 1943 the Japanese Ministry of Culture declared the breed “protected inheritance”. The breeds origin comes of cross-breeding Shamo and Shokoku and was a true “knifefighter”. These “speedfighters” were the only ones to fight steel spurs. Very likely the Japanese copied fightingstyles and breeding in knifespurs (slashers) of Philipinian breeders. As this breed carries a full, large, fanning tail it gained popularity (just like Sumatra and Yokohama) in Europe.
The weight of the rooster lies approximately around 3,5 kg (7,7 lbs) and for a hen around 2,5 Kg (5,5 lbs)
source : 　www.vechthoenders.com


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Shamo 軍鶏（しゃも）a game fowl, fighting cock
. . . CLICK here for Photos !
Kampfhahn

koshamo 小軍鶏（こしゃも）small shamo

Ritual Cock Fighting is a kigo, see below.


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Tosajiro , Tosa jiroo 土佐次郎 from Kochi
Tosa-jiro
. . . CLICK here for Photos !


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Ukokkei 鵜こっけい / 烏こっけい / 烏骨鶏 うこっけい
for producing eggs. The meat is used in noodle soups.

Ukokkei (Silkie) was said to have been introduced from China in early Edo Era, however, original place of Ukokkei is not clear. This breed shows many special morphological features: Black walnut comb with crest, Silky feather, Shank feather, Hind limb with fifth digit, Black colored skin, muscle, visceral organ and bone. Ukokkei is named after its black meat and bone. Ukokkei is known as medicinal chicken for revitalizer in traditional Chinese medicine and also has premium position as an ornamental animal.
Ukokkei was registered as one of Natural Monuments of Japan in 1942. Recently, Peoples are raising this breed not only as for an ornamental animal, also for production of the special meat and egg. Females still keep high broodiness. Tokyo strain was bred in Tokyo Metropolitan Animal Husbandry Experiment Station and shows higher egg production rate than usual Ukokkei population.
source : 　www.gene.affrc.go.jp

. . . CLICK here for Photos !


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Japanese Reference

source : 　名古屋コーチン鳥料理レシピ

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KIGO with CHICKEN


. First chicken 初鶏 (はつとり) hatsutori 　first cock calling
... hatsu koe 初声 (はつこえ ) first voice (of the cock)

keitan 鶏旦（けいたん） "day when the cock craws"
the first day of the New Year


keijistu 鶏日（けいじつ） "day of the chicken"
the 6th day of the New Year (according go the Asian lunar calendar)


kigo for the New Year



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Tori awase 鶏合 (とりあわせ) Ritual Cock Fighting
kigo for late spring

tookei 闘鶏（とうけい）, tori no keai 鶏の蹴合（とりのけあい）
"winning cock", kachidori 勝鶏（かちどり）
"loosing cock", makedori 負鶏（まけどり）
betting on cocks, kakedori 賭鶏（かけどり）
cock keeper, tookeishi 闘鶏師（とうけいし）




. Tokei Jinja 闘けい神社 / 闘鶏神社 (とうけいじんじゃ） 　
Cockfight Shrine at Tanabe, Kumano, Wakayama
and the historic divinatory cockfight for Heike and Genji warriors.


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niwatori hajimete tsurumu
鶏初めて交む (にわとりはじめてつるむ )
..... tori tsurumisomu 鶏交み初む（とりつるみそむ）
..... tori turumisu 鶏交みす（とりつるみす）
first time of mating for the chickens
kigo for late winter


torizoosui 鶏雑炊（とりぞうすい）rice porridge with chicken
torisuki 鶏すき（とりすき） sukiyaki with chicken meat
kigo for all winter



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FOOD

iridori いりどり【煎り鳥・炒り鳥】 roasted chicken
Chicken meat fried with vegetables in soy sauce with sugar and sake.
. . . CLICK here for Photos !



Chankonabe (ちゃんこ鍋)
is a Japanese stew (a type of nabemono or one-pot dish) commonly eaten in vast quantity by sumo wrestlers as part of a weight gain diet. It contains a dashi or chicken broth soup base with sake or mirin to add flavor. The bulk of chankonabe is made up of large quantities of protein sources (usually chicken (quartered, skin left on), fish (fried and made into balls), tofu (or sometimes beef) and vegetables (daikon, bok choy, etc). While considered a reasonably healthy dish in its own right, chankonabe is very protein-rich and usually served in massive quantities, with beer and rice to increase the caloric intake. Leftover chankonabe broth can also later be used as broth for somen or udon noodles.
Chankonabe served during sumo tournaments is made exclusively with chicken, the idea being that a rikishi should always be on two legs like a chicken, not all fours like a cow or off one's legs entirely like a fish (i.e., in a position of one who has just lost a match).
©　More in the WIKIPEDIA !

. . . CLICK here for Photos !
Sumoringer-Eintopf

. WKD : more about SUMO wrestling


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Worldwide use

Das japanische Ur-Huhn

Die ersten Hühner (niwatori, wörtlich "Vogel im Garten") wurden in Südostasien bereits vor 4000 Jahren als Haustiere gehalten, in China sind sie etwa seit 2700 v. Chr. bekannt. Die Hühnerzucht weitete sich im dritten Jahrhundert v. Chr. auch auf Japan aus.
Hinaidori ist eine Hühnerrasse, die bereits seit dieser Zeit in Akita, in der Flussregion Yoneshirogawa und der Gegend Hinai als Haustier gehalten wird. Der Hals ist lang und der Kamm nur klein. Bis heute hat es sich die Charakteristiken des Wildhuhns bewahrt. Die Tiere sind nicht sehr groß und ihr Fortpflanzungstrieb ist nicht so stark ausgeprägt wie bei anderen Hühnerrassen.

Das fettarme Fleisch ist wohlschmeckend, nicht zu hart und verleiht einer Suppe einen kräftigen Geschmack. Möglicherweise trägt die spezielle schwarze Erde der Hinai-Gegend dazu bei. Schon die japanischen Ureinwohner, die Ainu, wussten von dieser besonderen Erde zu profitieren. Das reine Wasser der Bergregion von Dewa ist ebenfalls ein Grund für den Zuchterfolg der Hinaidori. Manche Züchter bemühen sich auf andere Weise um ihre Hühner; sie spielen für ihre Tiere im Stall Mozart-Melodien, um sie bei guter Laune zu halten. Nichtsdestotrotz ist die besondere Bedeutung dieser Hühnerrasse für die Japaner daran zu erkennen, als dass sie seit Juli 1942 offiziell zum Naturdenkmal Japans erklärt wurde.
Bei der Zucht dieser Rasse müssen die Hinaidori-Hühnerfarmen zahlreiche Vorschriften beachten und diese werden streng überwacht: Auf 3,3 Quadratmetern Land dürfen nicht mehr als 1 bis 1,5   Tiere gehalten werden. Die Tiere müssen sich zudem frei bewegen können und müssen mindestens 180 Tage aufgezogen werden. Und schließlich sind zum Verzehr lediglich weibliche Tiere zugelassen.

Die Stadt Odate in Akita veranstaltet jährlich im Januar einen gut besuchten Hinaidori-Hühnermarkt. Von shintoistischen Zeremonien bis zur Verkaufsausstellung – alles dreht sich ums Huhn. An einem 15 Meter langen Eisenspieß werden zu diesem für die Region wichtigen Anlass gleichzeitig 1000 Hähnchen rundum gegrillt.
In Geschenkpackungen als Reisemitbringsel finden sich Hamburger mit Hinaidori oder Würstchen sowie Geräuchertes aus diesem Hühnerfleisch.

Die drei wichtigsten Hühnerrassen
In ganz Japan sind rund 60 Hühnerrassen beheimatet, zu den drei bekanntesten zählen neben der beschriebenen Hinaidori aus Tohoku, die Rassen Satsumadori aus Kyūshū (besser ohne Längenzeichen?` ) und Nagoya Kōchin aus Zentral-Honshu.

Im Jahr 1943 wurde die Kampfhuhnrasse Satsumadori (Satsuma ist der ehemalige Name von Kagoshima auf der Insel Kyūshū) zum japanischen Kulturgut (tennen kinenbutsu, das war oben Naturdenkmal. ) erklärt. Allerdings sind mittlerweile einige Rassen eingekreuzt worden, und nur Hühner mit einem Genanteil von 50 % der ursprünglichen Rasse dürfen sich Satsumadori nennen. Sie sind besonders groß und aufrecht und haben einen sehr langen schirmartigen Schwanzaufbau. Auch in Europa hat die Rasse inzwischen Einzug gehalten.

Die braune Hühnerrasse Nagoya Kōchin stammt aus dem Dorf Iwakura am Fluss Kisogawa, einer feuchten Gegend, die für die Aufzucht dieser Rasse optimale Bedingungen bietet. Das Fleisch dieser Hühner ist bestens zum Verzehr geeignet, sehar zart, aromatisch und wohlschmeckend und wird für viele Hühnergerichte verwendet, sehr beliebt ist eine Sukiyaki-Variante mit Nagoya-Kōchin-Hühnerfleisch.

Eine Besonderheit stellt die Rasse Ukokkei (wörtlich "abenknochen") dar. Haut, Eingeweide und Knochen sind schwarz, die Federn entweder weiß oder schwarz und die Zehen haben jeweils fünf Krallen. In China werden diese Hühner als heilige Vögel betrachtet, deren Verzehr dem Essenden ein langes Leben, ja sogar die Unsterblichkeit verheißt. In der Tat ist das Fleisch wohlschmeckend und wird auch in Japan sehr teuer gehandelt. Viele Bauernfamilien halten einige dieser Tiere für den Eigenbedarf.

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Things found on the way


Men posing as Chicken
Utagawa Toyokuni ukiyo-e prints (1809)



and posing as other birds
source : Miburi-e ... Men posing as Animals. Woodblock prints
miburi-e 身振絵 man posing as animals


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HAIKU

fuyugomori tori ryoori ni mo nebutsu kana

winter seclusion --
cooking a chicken
praising Buddha

ISSA . winter seclusion

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尾長鳥生きた化石のように立ち
onagadori ikita kaseki no yoo ni tachi

long-tailed cock ...
it stands up like a
living fossile

Yanagisoo　柳窓


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Ito Jakuchu 伊藤若冲
gunkei 郡鶏 many roosters



. Ito Jakuchu 伊藤若冲 .



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roosters by Kano Sanraku 狩野山楽







- Reference Paintings -


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Related words

***** . Market on the Day of the Rooster
(tori no ichi 酉の市) 　
First day of the rooster in November



***** WASHOKU : Kiritanpo (kiritampo) skewers of mashed rice


***** WASHOKU : NGREDIENTS


. Tori 酉 Year of the Rooster (chicken, cock) - 2017 .

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Umeboshi dried plums

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. umeboshi 梅干と伝説 Legends about dried plums .
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Dried salted plums (umeboshi)

***** Location: Japan
***** Season: All summer
***** Category: Humanity

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Explanation



umeboshi 梅干 dried pickled salty plums
salty pickled plums, pickled sour plum, pickled ume, salt-pickled and sun-dried plum
They are on the table almost every day.
One salted plum a day keeps the doctor away ...

From the tree Prunus mume Sieb., a type of Japanese apricot

ume hosu 梅干す（うめほす）drying ume plums
. . . hoshi ume 干梅（ほしうめ）

umezuke 梅漬（うめづけ） pickled ume plums
ume tsukeru 梅漬ける（うめつける）pickling ume plums
ume mushiro 梅筵（うめむしろ）straw mat to place the plums to dry in the sun

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quote
Pickled ume fruits. Ume is a species of fruit-bearing tree in the genus Prunus (Prunus mume Sieb.), which is often called a plum but is actually more closely related to the apricot. Umeboshi are a type of tsukemono, or traditional Japanese pickled food, and are very popular in Japan. In Japan, it is used in various dishes as side dishes with breakfast, rice balls for lunch, boiled and seasoned for dinner.

Umeboshi are traditionally made by harvesting ume fruit when they ripen around June and packing them in barrels with salt. A weight is placed on top and the fruit gradually exude juices, which accumulate at the bottom of the barrel. This salty, sour liquid is marketed as
umezu (梅酢; often translated as "ume vinegar"), although it is not a true vinegar.

Most modern umeboshi are made by using less salt and by pickling the ume in a seasoned liquid or vinegar. They are typically dyed red using purple perilla herbs (called akajiso), or flavoured with katsuobushi, kombu or even sweetened with honey. Because modern methods of preservation use less salt, they usually contain an artificial preservative to extend shelf life.

Umeboshi are usually round, and vary from unwrinkled to very wrinkled. They taste salty, and are extremely sour due to high citric acid content.

The town of Minabe, Wakayama, in particular, grows more ume and produces more umeboshi than any other town in all of Japan.

Umeboshi per 100g contains elements as follows

Calorie 33kcal
Protein 0.9g
Fat 0.2g
Carbohydrate 10.5g
Sodium 8700 mg
Potassium 440 mg
Manganese 0.23 mg
VitaminA 7μg
VitaminB1 0.02 mg
VitaminB2 0.01 mg
Cholesterol 0 mg
Dietary fiber 3.6g
salt 22.1g

Children's candy shops sometimes carry karikari ume カリカリ梅, or prepackaged, crunchy pickled ume.
. . . CLICK here for Photos !

HEALTH
This Japanese style traditional pickle is considered good for digestion, prevention of nausea, and for systemic toxicity, including hangovers. Green ume extract is even used as a tonic in Japan. The citric acid is claimed to act as an antibacterial, help to increase saliva production and assist in the digestion of rice. Additionally, umeboshi is claimed to combat fatigue (historically given as part of a samurai's field ration) and protect against aging.
- - - 　More in the WIKIPEDIA !


Emperor Murakami cured his disease during the dysentery outbreak (947) with umeboshi and Konbu cha (tea made of powdered kelp). The Umeboshi must be pickled in a year of the monkey
Reference : Umeboshi


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They are most important on the "Hi no maru bento" 日の丸弁当 as the red dot on the white rice, an auspicious color combination.



They are also the most popular filling for onigiri rice balls.
It was often used by the samurai to combat battle fatigue. The standard Japanese folk remedy for colds and flus is boiled rice with dried plums.

genmai umeboshi nigiri 玄米梅干しにぎり with brown rice


Modern ume are pickled with less salt and instead a bit of honey, which keeps them large and juici and delicious.

dried plums with honey はちみつ入り梅干
hachimitsu-iri umeboshi
. . . CLICK here for Photos !


when pickled with red perilla leaves, they take on the red color.
Other varieties are rather small and quite hard.


After Wakayama and Gunma, Nara is the third largest producer of this daily delicacy.


紀州の梅干　Umeboshi from Kishu, Wakayama
. WASHOKU
Umeboshi from Wakayama prefecture


. WASHOKU
Umeboshi from Nara prefecture


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- - - - - not KIGO, but related to umeboshi

bainiku 梅肉 fruit flesh of a pickled plum
neriume, neri-ume 練り梅 plum paste
It is sold in tubes or glass bins, but also made by the housewife herself.　It is used in dressings for variuos dishes. With hot water or a little shoshu shnaps it makes a good drink to prevent a cold in winter.
It can be flavored with katsuo bonito or flavors.
. . . CLICK here for Photos !


bainiku soosu 梅肉ソース sauce with umeboshi
. . . CLICK here for Photos !

Fruchtfleisch von Salzpflaumen


bainiku ekisu 梅肉エキス plum extract
also made from Western-type plums (puramu プラム）。


ko-umeboshi 小梅干し small dried apricots/plums
from Kanagawa prefecture


umeshu 梅酒 plum wine
It is drunk with ice and water in summer or with hot water in winter.
Many housewifes make a large protion for the family and use it as an apperitif.
. . . CLICK here for Photos !



umeboshi chazuke 梅干茶づけ with nori
to put on cooked rice, eaten with green tea poored over the rice.
. . . CLICK here for Photos !


Umeboshi with Echizen Kurage jellyfish



umeboshi tsubo 梅干し壺
traditional pot to pickle the plums




umeboshi-ire 梅干入れ small pots for the table
. . . CLICK here for more Photos !


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Worldwide use


Salzpflaumen, getrocknete Salzpflaumen.
in Salz eingemachte Pflaume


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Things found on the way


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HAIKU and SENRYU



梅を干すしづかな庭になりてをり
ume o hosu shizuka na niwa ni narite ori

drying plums -
the garden becomes
all quiet

Takizawa Iyoji 瀧澤伊代次

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梅を干す女の顔ぞおそろしき
ume o hosu onna no kao zo osoroshiki

the face of a woman
drying plums ...
how ferocious

Kawasaki Tenkoo 川崎展宏 (1927 - )


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古郷や梅干婆々が梅の花
furusato ya umeboshi baba ga ume no hana

my home village--
a wrinkled old woman's
plum blossoms

Sakuo Nakamura detects another level of meaning: in Issa's home village, for every beautiful girl there is a wrinkled old woman.


梅干と皺くらべせんはつ時雨
umeboshi to shiwa kurabesen hatsu shigure

comparing my wrinkles
with the pickled plums . . .
first winter rain

"Pickled plum" (umeboshi) is an idiom denoting an old wrinkled woman.
Kobayashi Issa (1763 - 1828)
Tr. David Lanoue


ich vergleiche meine Falten
mit einer Salzpflaume ...
erster kalter Regen


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慇懃にすや梅干の壺一つ
ingin ni su ya umeboshi no tsubo hitotsu

how intimate -
just one large pot
for pickled plums

Ishii Rogetsu 石井露月


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Related words

. WASHOKU
Tsukemono 漬物　漬け物 Japanese Pickles


*** Plum blossoms (ume)

***** WASHOKU : INGREDIENTS

. umeboshi 梅干と伝説 Legends about dried plums .

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- #umeboshi #driedplum -
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