Mochi Reiskuchen

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Rice cakes (mochi 餅)

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

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Explanation

Mochi are used in many kinds of food, from soup to sweets. Mochi can be grilled, fried, and simmered.
The Japanese have traditionally believed that all material things are imbued with spirits, and so by partaking of the rice mochi - thought to symbolize the spirit of rice - they hoped to gain the strength of these rice divinities for themselves.

. Mochi 餅　rice cakes and 妖怪　Yokai monsters .


sticky rice cake, rice dough




Pounding Rice (mochi tsuki)
kigo for mid-winter

... 雑煮　(ぞうに) New Year Soup
kigo for the New Year

Kagami mochi ... 鏡餅　 ... Decoration Rice cakes for the New Year
kagamibiraki 鏡開き "opening the mirror"
kigo for the New Year


. . . . . Sweet Mochi
WAGASHI ... Sweets SAIJIKI

. . . . . Food Mochi
WASHOKU ... SEASONAL DISHES SAIJIKI




Mochinage 餅なげ (もちなげ) throwing mochi
is a great social event, when the important participants of a festival or cheremony throw bags full of white and red mochi for good luck to the crowds.
. . . CLICK here for Photos !



Abekawa Mochi 安倍川餅 rice cakes from Abekawa river, with kinako soy bean flour
Once eaten by Tokugawa Ieyasu, because the local producers told him the kinako flower was really gold powder.
. kinako 安倍川の金な粉餅 pun with Gold Powder .



Akumochi, aku-mochi あくもち / 灰汁餅 for 5.5. Boy's festival.
with mochigome and lye.
akumaki あくまき（灰汁巻き）mochigome rice cakes, Chimaki
Kagoshima prefecture


Ankoro mochi, ankoromochi あんころもち (餡ころ餅, あんころ餅) wrapped in sweet bean paste, an
They are prepared in Kyoto for the hottest days of summer (doyoo) and eaten with the hope to ward off evil and get stamina for the summer.
. . . CLICK here for Photos !



. Benkei no Chikaramochi 弁慶の力餅 　
Mochi for the strong monk-warriour Benkei
Offered at various temples in Japan



Botamochidera Temple in Kamakura
in memory of Saint Nichiren


ebimochi 海老餅 mochi with shrimp
slightly roasted shripm, the mochi are red-pinkish


Echi no Goshiki Mochi 越の五色餅
Mochi in five colors, from Echi (Echizen/Echigo)

Special rice from "Remote Echi" 奥越 is used together with black beans, soy beans, millet, yomogi mugwort and others.


goshiki mochi for Saint Nichiren
and more about the "five colors"



ekoeko kinako mochi エコエコきなこ餅 Eco eco ... ecologically useful mochi
made from azuki beans which are usually thrown away for less quality.
Sentaroo no ekoeko wagashi / eco eco wagashi

仙太郎のエコエコ和菓子
仙太郎 エコエコぼうろ Sentaroo eko eko hooro Sentaro Eco eco
The leftovers from boiling red beans are baked in the dough.
☆ 京菓子司 仙太郎　本店 ☆
京都市下京区寺町通り仏光寺上る中之町576
http://www.sentaro.co.jp/
Wagashi no o-hanashi
http://www.sentaro.co.jp/saijiki/saijiki/saijiki.html



. fukumochi shinji 福餅神事（ふくのもちしんじ）
"ceremony of auspicious mochi rice cakes"
at Sumiyoshi Shrine
kigo for the New Year





gyuuhi mochi 求肥餅 / ぎゅうひ餅 gyuhi mochi
The dough is whipped to get more air into the mochi and thus they taste more bubbely and soft.
often wrapped in kinako powder or sesame seeds.
They can be colored in white and pink for auspicious occasions.
. . . CLICK here for Photos !
gyuuhi too 求肥糖
gyuuhi ame 求肥飴（あめ）

. hiuchi yaki 火打焼 a kind of mochi
a kind of gyuhi mochi from shrine Kasuga Taisha.




Hakata no shio mochi 伯方の塩餅
shio daifuku 塩大福
flavored with Hakata salt
. . . CLICK here for Photos !
Salz-Mochi aus Hakata 384



. horagai mochi 法螺貝餅 Horagai sweets .
- - - - - and
gyooja mochi 行者餅 Mochi for Yamabushi mountain priests



igusa no warabimochi いぐさわらび餅 fern mochi with igusa rush grass
from Okayama
igusa, Juncus decipiens Nakai


Irikomochi, いりこもち Toshikazumochi from Miyazaki
. . . CLICK here for Photos !


. irimochi 煎餅　 Senbei .


Isobemaki 磯部まき (いそべまき) mochi wrapped in nori seaweed
roasted and dipped in soy sauce
. . . CLICK here for Photos !



. kawabitarimochi 川浸り餅（かわびたりもち）
mochi prepared on the day of kawabitari
kigo for early winter
. . . . . also called
otogomochi otogo mochi 乙子餅
"mochi for the youngest child"




kibi mochi きび餅 millet mochi
with different kinds of millet grains pounded together with mochigome rice.
. . . CLICK here for Photos !


Kokubun-ji Daifuku 国分寺大福 Kokubunji-Dumpling From Temple Kokubun-Ji, Shizuoka


kurimochi 粟餅 mochi with sweet chestnuts
made since olden times.


kuromame tobo mochi 黒豆とぼ餅 mochi with black soy beans
From Fukui prefecture.
tobo is a stick with which the masu box for measuring grains was brushed straight.
. . . CLICK here for Photos !


kurosato mochi 黒砂糖餅 mochi with black sugar
they are usually dark brown.
. . . CLICK here for Photos !

also
kuroto mochi 黒糖餅 mochi with black sugar



kusamochi くさ餅 mugwort rice cakes 　
The young mugwort leaves are boiled and added when pounding mochigome rice. The fragrance of mugwort is supposed to ward off evil influences in your life. The aroma comes from cineole and essential oils. mugwort is rich in vitamins A, B1, B2 and C and contains iron, phosphorus and calcium.
They are eaten at the Doll Festival, March 3.
kusudama 薬玉（クスダマ）is another word for these mochi.
kigo for mid-spring



kuzumochi くずもち, 葛もち from arrowroot
Usually served with kinako. . . CLICK here for Photos !
Küchlein aus Pfeilwurzel-Stärke
also
kuzu no sashimi 葛の刺身 kuzu sliced like sashimi
served with a perilla leaf. Temple food.
. . . CLICK here for Photos !
kuzuage 葛揚げ deep fried ingredients wrapped in kuzu starch, for example small tomatoes or pickled salted plums, umeboshi kuzuage 梅干葛揚げ



mamemochi, mame mochi 豆餅 soy beans mochi
Soy beans are pounded together with mochigome rice.
. . . CLICK here for Photos !


miso chigirimochi 味噌ちぎり餅 with miso flavor
other types of chigirimochi
. . . CLICK here for Photos !




. muuchii 鬼餅 (むうちい . ムーチー) muchi,
"demon mochi"
observance kigo for mid-winter : Okinawa 　



. 長まし Nagamashi mochi
Ishikawa Prefecture, Nanao town


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sobamochi, soba mochi そば餅 buckwheat mochi
Buckwheat seeds are pounded together with the mochigome rice.
. . . CLICK here for Photos !
Buchweizen-Mochi



tanjooiwaimochi, tanjoo iwai mochi 誕生祝い餅（たんじょういわいもち）
isshoomochi 　一升餅・一生餅（いっしょうもち）
mochi for the first birthday of a baby
fumimochi 踏み餅 "stand with both feet on the earth" mochi
The round mochi weights isshoo (一升, ca. 1,8 kg) and is put into a rucksack for the baby to carry. If it does so without crying, it will have rice to eat for his whole life (isshoo 一生).
The round mochi also represents the sun and the sun deity Amaterasu.
They are also sometimes used for other important birthdays, especially when people get older, with the wish for a long life.
I once was present of the birthday party of a little boy who carried it with great joy.



tochimochi, tochi mochi とち餅
dumplings from horse chestnuts
Speciality of Tottori. They are usually brown.
. . . CLICK here for Photos !



tonsho mochi 屯所餅（とんしょもち）"garrison mochi"
. . . CLICK here for Photos !
Eaten in memory of the Shinsengumi in 1863, near Temple Mibudera.
The leafy vegetable mibuna 壬生菜 is cut finely, and mixed with dainagon azuki red beans 大納言小豆.
Reference : Shinsengumi Peacekeeping samurai group in Kyoto

Shinsengumi Daruma Doll 新選組だるま

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tooji mochi 冬至餅（とうじもち） ricecakes for winter solstice
kigo for mid-winter



urumochi うる餅 mochi with flower from uruchigome
うるち米 uruchigome, rice flour of Oryza sativa



Ushiwaka mochi 牛若餅 from the Kurama Mountain, Kyoto
Named after Minamoto no Yoshitsune in his boyhood (Ushiwaka, the one as strong as a bull), when he was trained at the Kurama Mountain Temple by the Forest Goblins (tengu).


. . WKD : Kurama Mountain Festivals 　
- - - . Minamoto no Yoshitsune 源の義経 (1159 - 1189) .
- Introduction -
牛若丸　Ushiwakamaru (his boyhood name at Kurama)





Warabimochi 蕨餅 / 笑来美餅 from Bashodo, Osaka
Fern Mochi, mochi with bracken powder
Adlerfarn-Mochi
warabiko わらび粉 Stärke aus dem Wurzelstock des Warabi-Farns.


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yakimochi やきもち (焼き餅) to roast mochi over hot ambers
. . . CLICK here for Photos !
also
a pun on the sounds of YAKI and KIMOCHI
to be jealous of someone 妬き餅、嫉妬 yakimochi

These mochi were used to tell the fortune of lovers.
If two rice cakes puffed at the same time and the tops touched each other, this signified that all would be well and happy in your love-life.
If they did not plop close together, you could push the mochi closer together and hope for the best.
This fun by the fireplace was called "yakimochi o yaku", to be jealous.

There is even a special sweet soy sauce to go with the grilled mochi rice cakes.
醤油焼餅しょうゆ


Ceremony for yakimochi at the shrine Takabayashi
高林神社焼き餅会
February 2
in Gunma, Ota Village 太田


© PHOTO :　Abe Tomoyo

. . . CLICK here for Photos !

During the great famine of Tenmei after the eruption of Mount Asama the people of Takabayashi village on the river Ishisagawa 石田川 found a wooden statue of Fudo Myo-O in the water and saved it. To celebrate, they used the last bits of small grains of rice and millet (awa, hie) for mochi dough and fried some leaves of daikon radish and other wild leaves for the filling. They presented these mochi to the deity and celebrate it to this day. The mochi are good for pregnant woman. The mothers of the villge come to this shrine to celebrate on January and August 28, the memorial days of Fudo Myo-O.

Yakimochi Fudoo Son 焼き餅不動尊
Since 1783

WASHOKU : Famine in Japan 天明の大飢饉


. yakimochi Jizoo やきもち地蔵 Jizo for jealousy .
Joorakuji 常楽寺 Joraku-Ji Jorakuji
群馬県館林市木戸町580, Tatebayashi town, Gunma

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焼餅に烏の羽や春の雨
yakimochi ni karasu no hane ya haru no ame

a crow's feather
on the toasted rice cake...
spring rain

Kobayashi Issa
Tr. David Lanoue


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yomogimochi よもぎ餅 mochi with ground mugwort
kigo for mid-spring
Beifuss-Mochi
They are well loved because of their fresh green color.
also called: kusamochi 草もち, see above.
. . . CLICK here for Photos !



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Types of flower used for mochi

domyojiko, doomyoojiko どうみょうじこ (道明寺粉)
dried and granulated glutinous rice flour
Domyoji-ko
for kashiwamochi, sakuramochi
. . . CLICK here for Photos !

. Domyo-Ji Temple Festivals 　



joshinko, jooshinko じょうしんこ (上新粉)nonglutinous rice flour
regular rice flour
for kusamochi
. . . CLICK here for Photos !


shiratama-ko 白玉粉, shiratama-ko rice flour
used in Tokyo for sakuramochi
Shiratama 白玉 (しらたま) Shiratama Dango dumplings


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Mochi (Japanese: 餅; Chinese: 麻糬) is a Japanese and Chinese rice cake made of steamed glutinous rice pounded into paste and molded into shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time.

Mochitsuki is the traditional mochi-pounding ceremony in Japan.

Polished glutinous rice is soaked overnight and cooked.
The cooked rice is pounded with wooden mallets (kine) in a traditional mortar (usu). Two people will alternate the work, one pounding and the other turning and wetting the mochi. They must keep a steady rhythm or they may accidentally injure one another with the heavy kine.
The sticky mass is then formed into various shapes (usually a sphere or cube).
Mochi may also be made in an automatic mochi machine, similar to a breadmaker. In fact, mochi can be made using a breadmaker if the rice is soaked and steamed separately and the machine can be started in a kneading mode.

Making mochi at home is possible without an automatic machine. Use a bamboo steamer or other apparatus that the sweets will not stick to while steaming. Add only enough water to allow the flour to stick together, form a small circle of the dough, then put a small amount of bean paste in the center. Close the dough over the paste and place in the steamer until the mochi congeals. Immediately upon removing the mochi from the steamer, coat the mochi in more sweet rice flour to prevent it from sticking to the hands of the maker.

Confectionery
Many types of traditional wagashi (Japanese traditional sweets) are made with mochi. For example, daifuku is a soft round mochi stuffed with sweet filling, such as sweetened red bean paste (an) or white bean paste (shiro an). Ichigo daifuku is a version containing a whole strawberry inside.

Kusa mochi is a green variety of mochi flavored with yomogi (mugwort). When daifuku is made with kusa mochi, it is called yomogi daifuku.

Mochi ice cream

Soup
Oshiruko or ozenzai is a sweet azuki bean soup with pieces of mochi. In winter, Japanese people often eat it to warm themselves.
Chikara udon (meaning "power udon") is a dish consisting of udon noodles in soup topped with toasted mochi.
Zōni soup. See New Year specialties below.

New Year specialties
Kagami mochi is a New Year decoration, which is traditionally broken and eaten in a ritual called Kagami biraki (mirror opening).
Zōni, zooni soup is a soup containing rice cakes. Zoni is also eaten on New Year's Day. In addition to mochi, zoni contains vegetables like honeywort, carrot, and red and white colored boiled kamaboko.
Kinako mochi is a mochi dish that is traditionally made on New Year's Day for luck. This style of mochi preparation includes roasting the mochi over a fire or stove, and then dipping it into a mixture of soy sauce, water and sugar, before finally briefly coating it in kinako (soy flour).


Others
Dango is a Japanese dumpling made from mochiko (rice flour).
Warabimochi is not true mochi, but a jelly-like confection made from bracken starch and covered or dipped in kinako (sweet toasted soybean flour). It is popular in the summertime, and often sold from trucks, not unlike ice cream trucks in Western countries.
More recently, "Moffles" (a waffle like machine used to cook mochi) has been introduced with much fanfare.
©　More in the WIKIPEDIA !



more MOCHI reference

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Kinako (黄粉 or きなこ),
also known as roasted soybean flour, is a product commonly used in Japanese cuisine. In English, it is usually called "roasted soy flour." More precisely it is "roasted whole soy flour." Usage of the word kinako appeared cookbooks from the late Muromachi period (1336 – 1573).
Kinako means "Yellow flour" in Japanese.
©　More in the WIKIPEDIA !



. daizuko 大豆粉 soybean flour, soy flour .

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ohagi おはぎ wrapped rice cakes
sweet rice balls
wrapped in sweet bean paste, sprinkled with kinako.
They are an offering during the ancestral celebrations at the autumn equinox.
hagi 萩　 is the bush clover, one typical blossom of autumn.
. . . CLICK here for Photos !
kigo for mid-autumn

WKD : Autumn equinox 秋彼岸 aki higan


キットカットきなこおはぎ Kitkat sweet with ohagi and kinako taste
. . . CLICK here for Photos !


. Kit Kat for Valentines with Daruma 　


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Worldwide use

das Mochi; Reiskuchen

糯 mochi, Klebreis

Ohagi: Mochireis-Klößchen, mit Anko bedeckt
mochitsuki Neujahr 118
Momotaro Mochi 310
sakuramochi „Kirschblüten-Mochi" 172
yomogimochi, tsukimimochi Beifuss Mochi 314

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Things found on the way




PROVERB

mochi wa mochiya 餅は餅屋
mochi are best made by a mochi specialist
Leave rice cakes to the rice cake makers.
Leave difficult things to the specialist.

Reference


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HAIKU

All haiku with MOCHI by

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




Mochi no Hosomichi　もちの細道 in Memory of Basho


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塩からい餅のうれたる茂り哉
shiokarai mochi no uretaru shigeri kana

business is good
in the shade of a tree --
salty rice cakes

Kobayashi Issa　小林一茶

This hokku is from the 5th month (June) of 1812, when Issa is traveling around in the area just east of Edo. A shigeri (a summer season word) is a leafy tree or group of trees under which people can escape the hot summer sun. It's often linked with the feeling of freshness you get when you stand under fresh new leaves. Salty baked rice cakes and thinner salty rice crackers are often eaten in summer to replenish body salt, although they are popular in every season. A traveling rice cake seller has set down his boxes (probably carried hanging from both ends of a pole over his shoulder) under a large, shady tree presumably by the road. The hokku before this one in Issa's diary says Issa is standing in the shade of a single tree, so I've translated shigeri as one tree.

Translation and comment by Chris Drake


shiomochi 塩もち "mochi with salt"

They are still quite popular in our days, the one's with Salt from Hakata are especially famous.
Some also sell a kind of mochi-manju with salt in the red bean paste.


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隣住む貧士に餅を分ちけり
tonari sumu hinshi ni mochi o wakachi-keri

with the poor man
who lives next door
I share some mochi . . .

Masaoka Shiki　 正岡子規
http://www.geocities.co.jp/Hollywood-Kouen/9280/shikiku/shikiku10.htm


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Related words

Mochi from the KANTO region

***** WASHOKU : sweet mochi of spring

***** WASHOKU : INGREDIENTS

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Miso culture

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Miso paste and soup

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

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Explanation




. temae miso 手前味噌 home-made miso paste .


Miso (みそ or 味噌) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin (麹菌, koojikin) (the most typical miso is made with soy). The typical result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called Misoshiru (味噌汁), a Japanese culinary staple.

High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savoury, and there is an extremely wide variety of miso available.

mugi (麦): barley, mugi-miso, Gerste-Miso
tsubu (粒): whole wheat/barley
aka (赤): red, medium flavor, most commonly used
hatchō, hatchoo (八丁): aged (or smoked), strongest flavor
shiro (白): rice, sweet white, fresh
shinshu: rice, brown color
genmai (玄米): brown rice
awase (合わせ): layered, typically in supermarket
moromi (醪): chunky, healthy (kōji is unblended)
nanban (南蛮): chunky, sweet, for dipping sauce
inaka (田舎): farmstyle
taima (大麻): hemp seed
sobamugi (蕎麦): buckwheat
hadakamugi (裸麦): rye
meri (蘇鉄): made from cycad pulp, Buddhist temple diet
gokoku (五穀): "5 grain": soy, wheat, barley, proso millet, and foxtail millet

Many regions have their own specific variation on the miso standard. For example, the soybeans used in Sendai miso are much more coarsely mashed than in normal soy miso.
Saikyoo さいきょうみそ (西京味噌) white sweet miso from Western Kyoto

Miso made with rice (including shinshu and shiro miso) is called kome miso.

Soya miso is used to make a type of pickle called "misozuke".
These pickles are typically made from cucumber, daikon, hakusai, or eggplant, and are sweeter and less salty than the standard Japanese salt pickle. Barley miso, or nukamiso (糠味噌, nukamiso), is used to make another type of pickle. Nukamiso is a fermented product, and considered a type of miso in Japanese culture and linguistics, but does not contain soya, and so is functionally quite different. Like soya miso, nukamiso is fermented using kōji mold.
©　More in the WIKIPEDIA !


akamiso, red miso, about 70% soybeans and 30% rice or barley

amamiso あまみそ ／　甘みそ　sweet miso　
Usually made from kome kooji and less salt added. For example the white miso from Kyoto and Hiroshima. Edo Amamiso. Used often for nerimiso to mix with other foods.
. . . CLICK here for Photos !
shiso-iri amamiso しそ入りあまみそ with perilla leaves


Kinzanji miso, 径山寺味噌/ 金山寺味噌 with fermented vegetables and ginger
(originates in China at the mountain temple, brought back by monk Kakushin during the Kamakura period and started producing it at Yuasa, Kishuu province.


kuro-miso, 黒味噌 black miso. not very common
Kyozakura miso, red miso from Kyoto
namemiso, "finger licking" miso
nerimiso, sweet simmered miso
nukamiso, Reiskleien-Miso
nukamiso zuke, in Reiskleien-Miso Eingelegtes

koji, kooji 麹 fermentation starter for miso
Kooji-Pilzkultur


different tasts with miso
goma-miso mit geriebenem Sesam
karashi-miso mit scharfem japanischem Senf
kurumi-miso mit Walnusspaste
negi-miso mit Lauch
neri-miso, „gerührte Miso“. Miso-Paste wird mit Reiswein, Zucker und Wasser aufgerührt.
su-miso mit Essig
yuzu-miso mit Yuzu-Zitronen



ninniku miso くにんにく味噌 / miso ninniku 味噌ニンニク
miso paste mixed with garlic
genki miso 元気みそ "healthy miso" with a lot of garlic
. . . CLICK here for Photos !



sannenmiso さんねんみそ【三年味噌】three year old miso paste
drei Jahre alte Miso-Paste
. . . CLICK here for Photos !



Shoodai miso 招提味噌 Shodai Miso from the temple Toshodaiji 唐招提寺.
It has been introduced by the Chinese priest Ganjin.
also gyoohoo miso 行法味噌 from the temple Nigatsu-Do at Todaiji.
Some vegetables are pickled with this miso and it can be eaten on rice just like that to make a meal for the monks.



tamamiso, tama miso 玉味噌 white Kyoto miso mixed with egg yolk
can be used as sauce on tofu or other dishes, even on Ramen soup.
For special flavor, the egg yolks of quail eggs are used.
. . . CLICK here for Photos !



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Echigo-miso, Miso aus der Gegend Echigo.
sanshuu miso 三州味噌 eine Hatchoo-miso

Sendai-Miso
Handgemachte Miso aus Sendai
In alten Fässern, die mehr als 200 Jahre alt sind, haften an der Innenseite die Hefepilze. Die Miso wird mindestens sechs mal von einem Fass in ein anderes umgeschöpft, eine schwere Kraftarbeit, bei der der Schaufler in einem kleinen „Holzschiff“ mitten im Fass steht.



Miso sommelier Toyoko Miyoko 　
Miso in Kameido, Tokyo.


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The Book of Miso:
Savory High protein Seasoning
by William Shurtleff



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Miso Dengaku Dengaku ... 田楽 (でんがく) and tsukemono pickles
gebratener Tofu oder Fisch mit Miso

dengaku sashi, Aufspießen wie Schaschlik
dengaku tofu, mit Miso bedeckter und auf Spießen gebackener Tofu

Dengaku, a food and a dance



Miso Dengaku dishes from Edo
100 Favorite Dishes of Edo


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The most famous dish with miso is of course the
MISO SOUP, misojiru 味噌汁　。　みそじる
misoshiru, o-misoshiru おみそしる, misoshiro
Miso Suppe

The most common miso soup preparations

Asarijiru with asari clams, short-neck clam; baby-necked clam; littleneck clam
Gobojiru, goboo burdock
Gojiru 呉汁 with soy beans from Hokkaido
Hakusaijiru with Chinese cabbage, napa
Hoorenso to kakitamago, spinach and egg
Hotatejiru with scallop. Miso from Tsugaru
Junsaijiru with water shield
Kanijiru with crab meat. miso from Kaga
Komatsunajiru with komatsuna vegetables
Kuzushidofu with tofu and vegetables
Kyoofuu, Kyofu style of Kyoto
Mugimiso with barley
Naganegi to abura-age, leek and deep-fried tofu
Namekojiru with nameko mushrooms, akadashi miso
Nasujiru with eggplant
Nattojiru with natto fermented beans
Shijimijiru 蜆汁 with shijimi clams, akadashi
Shiromisojiro, white miso paste
Tonjiru with pork meat

and many many more

WASHOKU : Soups
shijimijiru 蜆汁, しじみ汁 miso with corbicula clams


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preparing homemade miso paste,
boiling beans for miso
miso mame niru 味噌豆煮る (みそまめにる)
kigo for early spring
ball of miso paste 味噌玉（みそだま）
miso fumitsumago 味噌踏みつまご（みそふみつまご）
boots for stamping on miso paste

In olden times, many rural homes made their own miso paste. In our modern day with maschinery to do the job, this is not so common any more.

I remember well helping my neighbour with this each year in February. We made balls of the paste and put it in an earthen jar. It then had to be pressed strongly to get the air out of the pot.
Another form of doing this is to put the paste on a wooden floor, wear straw boots and stamp on it with your feet.
In some areas the paste was then formed into balls and hung from the eaves to dry. When it became autumn, these balls were taken down, split into small pieces and added with salt and yeast (kooji) to prepare the final miso paste.

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Hooba miso 朴葉（ほおば）みそ, 朴葉みそ
miso with hooba leaves
from Gifu
often served with Hida beef




WASHOKU
hooba miso, Hoba Miso ほうばみそ miso paste served on a hoba leaf hooba 朴葉 ... Magnolia obovata


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hatchoo miso 八丁味噌 "eighth street miso"
from Ozaki
hatcho-miso

quote
Hatcho Miso has a unique flavour which is made from high-quality soybeans, salt and water. Cooked and mashed soybeans are shaped into small balls and mixed with salty water. Then the Miso ferments for 3 winters. Hatcho Miso is made by the Hatcho Miso Company in Hatcho (Eighth street), to the west of Okazaki castle. The name Hatcho is taken from this location. In the Meiji era, Hatcho Miso became the daily choice of the Emperor of Japan.

Hatcho Miso is less in water and salt content. It is easy to digest due to the aminolysis of the soy protein and is high in vitamins and minerals. Hatcho Miso is a natural food since neither food additives nor pasteurisation is used. Miso has yeast fungi which need carbohydrates, the right temperature and enzymes. Summer in the Tokai area(the middle part of Japan) is hot and the hot weather accelerates yeast fungi fermentation very quickly in kome (rice)-miso or mugi (barley)-miso. Thus Hatcho Miso developed mame (beans)-miso which contains less carbohydrates and tolerates the hot weather much better. Hatcho Miso was Tokugawa Ieyasu's favourite and his armies were supplied with the miso because it can be stored for quite a while and can be portable due to its reduced water content. It also has been taken on Japanese expeditions to the South Pole.

History
Hatcho is the place where Hatcho Miso originated and it is "hatcho= eight cho"(cho is an old unit of length used in Japan to measure distance: one cho is equal to 108 metres) away from Okazaki castle where Tokugawa Ieyasu, who founded the Edo feudal government, lived. The Hatcho is located on the banks of the Yahagi River, as it was easy to transport soybeans and sea salt there. Also Hatcho is the best place where high-quality springwater is easily accessible from the granitoid ground in Okazaki and is endowed with the right temperature and suitable humidity in order to make Hatcho Miso. Yahagi soybeans or Nanbu soybeans (Touhoku) and Aiba salt (Kira at the mouth of Yahagi River) were mainly used back then, however currently the ingredients are from all over the nation such as soybeans from Hokkaido and sea salt from Okinawa.

Salt, lumber for miso vats (considered to be Yoshino cedar) and river stones for piling on miso were transported by ship. Half a shipful of salt was unloaded at this place and the rest was carried to Asuke at the upper reaches of the Yahagi River. The salt was transported on foot or by horse from there to Shiojiri along a road called "shio no michi (The road of salt)". Then the empty ship was loaded with a lot of river stones and brought them back to Hatcho. Thus the river stones used currently are from Asuke. It was paid for by miso as a replacement for money and the ship owner left acertain amount of miso for himself and sold the rest in Osaka or Edo.

We come back to the Hatcho Miso.
Savory Hatcho Miso was well appreciated by Tokugawa's armies due to its mobility and long storage resulted from less salt content. Hatcho Miso spread throughout Edo (now Tokyo) as Tokugawa moved the capital to Edo. It also spread throughout the country due to feudal lords' Mandatory Alternate Residence System in Edo. Nevertheless Hatcho Miso currently holds only a10% share whereas kome-miso (rice miso) takes about 80%. The first biggest damage to Hatcho Miso was because of the Tokyo Earthquake in 1923. White kome-miso was brought from Nagano prefecture in relief supplies to help out victims. Furthermore, the Second World War made Hatcho Miso almost completely disappear by bringing kome-miso into the Kanto area as relief supplies. Although Hatcho Miso disappeared, it got the right to supply the Japanese royal family in 1892 and became the daily choice of the Emperor. Even though the system was abolished in 1954, Hatcho Miso is still the Emperor's favorite miso.

"Akadashi Hatcho Miso" is a combination of Hatcho Miso and shiro-miso.
"Tamari" is a fallout of Hatcho Miso. Tamari is the liquid piled up on top of Hatcho Miso during fermentation. It is preferred in the place where mame-miso is eaten.

Much more is here
source : www.yamasa.org


Hatcho Miso Kyarameru 八丁味噌キャラメル Caramels
. . . CLICK here for Photos !


Hatchoo Miso Aisu 八丁味噌アイス icecream, Miso ice cream
. . . CLICK here for Photos !


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mukashimiso, mukashi miso 昔みそ "Miso like in olden times"
prepared by a family in Nerima, Tokyo
in the old style, whith Japanese ingredients and all made by hand.


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tekkamiso, tekka miso てっかみそ【鉄火味噌】 "red hot miso"
red Hatcho miso, mixed with roasted soy beans and chopped burdock or carrots, fried in oil, with sugar, mirin and chili peppers added.
Yamanashi prefecture
. . . CLICK here for Photos !
it is often prepared to eat on top of a bowl of rice or sold in glas bottles.
Reference : Tekka Miso Condiment


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Worldwide use

das Miso
Paste aus vergorenen Sojabohnen
Misosuppe
in Miso Eingelegtes (misozuke)
Miso-Seiher (misokoshi)


Mamemiso, das nur aus Sojabohnen,
Komemiso, das aus Sojabohnen und Reis und
Mugimiso, das aus Sojabohnen und Gerste besteht.

wikipedia : Soyabohnenpaste

miso mo fun mo issho ni suru
miso mo kuso mo issho de aru
Gutes und Schlechtes durcheinander mischen.
lit. Miso und Kacke durcheinander mischen.

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Miso Minzokugaku 民俗学研究 Volkskunde

（卯・辰の日に味噌を作ること）

Shiga ken, Takashima town 滋賀県高島市

Am Tag des Hasen (u no hi) und des Drachen (tatsu no hi) darf man keine Miso machen.
昔、カツという人が味噌を作ってはいけないといわれている卯・辰の日に味噌をつき、弁当のおかずにしてカツ山で仕事をしていた。すると岩が落ちてきて、下敷きになって死んでしまったという。
http://www.nichibun.ac.jp/YoukaiCard/2363314.shtml
http://www.nichibun.ac.jp/cgi-bin/YoukaiDB2/namazu.cgi?query=%cc%a3%c1%b9

味噌長者
貧しい夫婦のところに、痩せ細ったみずぼらしい旅の坊さんが一夜の宿を求めてきた。夫婦は食事すら差し上げることができないからと断ったが、坊さんがそれでもいいと言ったので、夫婦は快く泊めてあげた。翌日、坊さんは家を去るときに何かを念じながら庭にあった古い瓶の周りを廻った。瓶の中には味噌が入っており、それはいくら使ってもなくならなかった。夫婦はそれを売って味噌長者と呼ばれるほど富裕な暮らしができるようになった。
Hyogo prefecture

巳の日 Tag der Schlange im Juni
6月の巳の日が3つあるときに味噌を煮ると、死んでしまってその味噌を食べないものが出るといわれている。
Miyagi prefecture


異僧，麹味噌
ある夫婦者は常に普門品を読むほど信心篤かったが、家貧しく草鞋をつくって生計を立てていた。ある時異僧が家に来て一夜を乞うた。夫婦は貧しさ故断ったが、僧は主人と寝食を共にしたいと、結局宿泊する事になった。翌朝僧は草履を請い、これを履いてぬかみそ桶の周りを、慈願視衆生福聚無量と唱えて出て行った。その桶を開けると麹味噌になっていた。近所の者にあげても尽きなかった。
Hyogo prefecture


山の婆 The old mountain witch and one grain of miso
和尚さんに言われて、小僧が山へ薪をとりに行った昼に味噌の入った握り飯を食べるとき、味噌を一粒落としてしまった。帰りに小僧は山の婆に襲われた。小僧は和尚さんからもらったお札の力で寺まで逃げ戻った。寺まできた鬼婆を和尚は一粒の味噌に化けさせ、小僧に食べさせた。婆は味噌が化けたものだった。
Iwate prefecture


Shamoji rock 杓子岩
箱神社の近くにある杓子岩は、夜に人が通ると「味噌をくれ」と言って杓子を突き出したので、この名をつけられたという。味噌を持って歩く人もそうはいないだろうから、元々味噌を供えて祭った石かと思われる。
Okayama prefecture


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Things found on the way

Miso paste called DARUMA
大だるまみそ


from Fukui, Onoya 平成大野屋
福井県大野市元町１番２号






. "Lucky Ears" (fukumimi 福耳) Miso .


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soba miso そば味噌
with a Daruma Label !


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Miso Jizoo, the Bean Paste Jizo
みそ地蔵, ミソ地蔵, 味噌地蔵



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HAIKU

寒菊や粉糠のかかる臼の端　
kangiku ya ko nuka no kakaru usu no hata - (konuka)

chrysanthemums in the cold -
from the edge of a millstone
rice bran spills over
Tr. Gabi Greve

- Further discussion of this hokku :
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


. fuyugiku 冬菊 winter chrysanthemum .

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. WKD : Kobayashi Issa 小林一茶 in Edo .

おのが味噌のみそ臭さをしらず
your own soybean paste is the only one that doesn't stink like soybean paste --

そば国のたんを切つつ月見哉
蕎麦国のたんを切りつつ月見哉
soba-guni no tan wo kiritsutsu tsukimi kana

flying high praising
local buckwheat noodles
they view the moon
Tr. Chris Drake

The proverb given in the headnote refers to the strong smell or mild stink given off by the fermented soybeans used to make miso beanpaste. Most people I know do not like this stink, which these days is reduced by various styles of processing. Thus the proverb is saying that people only smell the stink of others' bean paste and think the stink of their own bean paste is pleasingly fragrant. This proverb is of course used to refer to self-centeredness, egoism, following self-interest, and so on
. Chris Drake - comments on this Issa Haiku .


. WKD : Buckwheat noodles (soba 蕎麦) .

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フウフする　夫婦仲良く　お味噌汁
fuufu suru fuufu nakayoku o-misoshiru

blowing it cool -
the old couple slurping
miso soup

Gabi Greve 2005
Couple's Day, Februaray 2


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a haiku blog basically, by ALISON
miso soup

haiku talk -
the orange juice comes with
or without bits

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Daruma Miso from Kochi
だるま味噌株式会社


source :　kochilove.blog95


. Daruma from Kochi .


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Related words

***** Tofu (toofu), bean curd Japan

***** Yumiso 柚味噌 (ゆみそ) miso with yuzu citron


WASHOKU : INGREDIENTS
hachoo
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Mirin

[ . BACK to WORLDKIGO TOP . ]
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Sweet rice wine for cooking (mirin)

***** Location: Japan
***** Season: Non-seasonal Topic
***** Category: Humanity

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Explanation

The word MIRIN is now quite common in other languages too.
This kind of ingredient is not a drinking wine, but only used for cooking.

Not to mix with . . . amazake, sweet rice wine 甘酒.

There are many different kinds of Mirin on the market in Japan.



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November 30 has been designated the Day of hon-mirin
by the mirin industry because in Japanese wordplay the date words sound like '11' (いい, good) and '30' (みりん, mirin)."




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Mirin (味醂 or みりん, Mirin is an essential condiment used in Japanese cuisine, consisting of 40%–50% sugar. It is a kind of rice wine similar to sake, but with a lower alcohol content—14% instead of 20%.

There are three general types.
The first is hon mirin (lit. true mirin), which contains alcohol.
The second is shio mirin, which contains alcohol as well as 1.5% salt to avoid alcohol tax.
The third is shin mirin (lit. new mirin), or mirin-fu chomiryo (lit. imitation mirin), which contains less than 1% alcohol yet retains the same flavor.

In the Edo period, Mirin was drunk as a sweet sake. Otoso, traditionally drunk on Shōgatsu New Year was made by soaking a spice mixture in mirin. In the Kansai style of cooking, mirin is briefly boiled before using, to allow some of the alcohol to evaporate, while in the Kantō regional style, the mirin is used untreated. Kansai-style boiled mirin is called nikiri mirin (煮切り味醂), literally "thoroughly boiled mirin."

Mirin is used to add a bright touch to grilled (broiled) fish or to erase the fishy smell. A small amount is often used instead of sugar and soy sauce. It should not be used in excess however, as its flavor is quite strong. It is sometimes used as a sushi accompaniment.

Mirin is commonly used in teriyaki sauce.
©　More in the WIKIPEDIA !


http://www.jetro.org/trends/food_ingredients_mirin.php


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jukusei mirin 熟成みりん aged mirin
usually for 3 years

Handmade mirin from Kawabe town in Gifu by Hakusen Shuzou 白扇酒造
This company started in the 18th century in the town of Kawabe, Gifu Prefecture. Fukurai Honmirin 福来純三年熟成本みりん is made using a 400 year-old traditional method (with mochigome glutinous rice, specially prepared koji and 41% rice shochu without any other preservatives).
It has a good reputation for its fragrant sweet flavor.
岐阜県加茂郡川辺町

Mixed with hot water and some yuzu juice, it is a winter drink to keep the body warm in Kawabe.
This was a place where in the cold autumn and winter days logs were put into ikada and shipped down the river. The workers were always cold and enjoyed the sweet mirin to keep them warm.




juusannen no nemuri, jusannen no nemuri 十三年乃眠り "sleeping for 13 years"
mirin aged for 13 years has a brwon color almost like a port wine and can be used for French cooking or as an aperitiv just like that.




Mirin is used in the sauce to make a good kabayaki unagi, grille eel.


Akasake mirin
from Kumamoto


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Worldwide use


süßer Reiswein der japanischen Küche


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Things found on the way


みりんを知る


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HAIKU



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Related words

***** WASHOKU : INGREDIENTS

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Kaisoo Kigo BACKUP

[ . BACK to TOP . ]

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BACKUP ONLY ... september 2008


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Seaweed (kaisoo 海草)

***** Location: Japan, worldwide
***** Season: Non-seasonal Topic
***** Category: Plant

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Explanation

The word "seaweed (kaisoo　海藻)" itself is not a kigo and can be used all year for haiku.

There are however some kigo with individual kinds of seaweed.

Seaweeds are a daily ingredient in Japanese food.


http://home.h03.itscom.net/takagi/sango.files/Kaisou.htm

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Kigo for SPRING

laver, sea lettuce, nori　海苔
early spring

..... Porphyra tenera

to dry laver, nori hosu 海苔干す
dried laver, hoshinori 干海苔

sweet laver, amanori 甘海苔（あまのり）
laver from Asakusa, Asakusa nori 浅草海苔（あさくさのり）
laver from Kasai, Kasai nori 葛西海苔（かさいのり）

laver sheets to eat, nori hibi 海苔篊（のりひび）

bamboo poles to grow seaweed among, nori soda 海苔粗朶（のりそだ）
floating seaweed, nagarenori 流海苔（ながれのり）
picking up seaweed, hiroi nori拾い海苔（ひろいのり）
board to dry seaweed 海苔砧（のりきぬた）、norisu 海苔簀（のりす）

susabi nori すさび海苔（すさびのり）
Nori from Uppuri Island, uppurui nori 十六島海苔（うっぷるいのり）


boat to harvest laver, noribune 海苔舟

gathering laver, harvesting laver, nori tori 海苔採
harvesting nori seeweeds, nori toru 海苔採る（のりとる）

... ... ...

"rock laver", iwa nori 岩海苔 いわのり
kigo for early spring

..... kaifu nori 海府海苔（かいふのり）
They are picked from the rocks and cliffs by hand when the tide receedes and are quite expensive.


"hair of the sea", ugo 海髪 うご
a kind of red seaweed, igisu
..... ogo おご、ogo nori 江籬（おごのり）、ugo nori うごのり、nagoya なごや


white seaweed (duckweed), shiramo 白藻 しらも
..... tsurushiramo 蔓白藻（つるしらも）、oo ogonori おおおごのり


green seaweed, aonori 青海苔
..... ito aosa いとあおさ、naga aonori 長青海苔（ながあおのり）、sasanori 笹海苔（ささのり）、usuba aonori 薄葉あおのり（うすばあおのり）、hito-e gusa ひとえぐさ


"cherry blossom seaweed" sakuranori 桜海苔 さくらのり
..... mukade nori むかで海苔（むかでのり）、okitsu nori 興津海苔（おきつのり）


"pine seaweed" matsu nori 松海苔 まつのり
..... pine needle seaweed, matsuba nori 松葉海苔（まつばのり）、tenboso てんぼそ

... ... ...


kelp, wakame, 若布, 和布
..... Undaria pinnatifida

nigime にぎめ
boat for harvesting kelp, wakamekaribune 若布刈舟

harvesting wakame seeweeds, wakame karu
若布刈る (わかめかる)
wakame toru 若布採る（わかめとる）

drying seeweeds, wakame hosu 若布干す（わかめほす）

Photo Gabi Greve, 1993


drying seaweed -
these dancing shadows
on the sand

©　Gabi Greve, with more photos !


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drying hijiki seaweed, hijiki hosu ひじき干す（ひじきほす）
harvesting mirume seaweed, mirume karu みるめ刈る（みるめかる）
harvesting arame seaweed, arame karu 荒布刈る（あらめかる）


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Kigo for SUMMER

gathering agar agar, tengusa tori　天草採り

cutting duckweed, mo kari 藻刈り
late summer


dulse seaweed, red algae (Palmaria palmata) ダルス
North America


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Kigo for NEW YEAR

gulf weed, seagrapes, sea grape, hondawara　ほんだわら


Seaweed Daruma , Konbu Daruma 昆布だるま 　

尼崎大覚寺のこんぶ達磨、from Daikaku-ji, Amagasaki 　
Kigo for New Year or Spring at Amagasaki


This is a little talisman to ward off evil and bring good business. He is sold at the temple Daikaku-ji in Amagasaki during the Spring Festival. Since the Meiji period every year the temple prepares a little Daruma with a short jacket made from a bleached seaweed (konbu) for people who apply for it.

On the seaweed the name and age of the person and his zodiac animal are written and then this is put up at the Family Shelf of the Gods for daily prayer. The sheet of seaweed is fastened with a belt of an auspicious braided red and white cord (mizuhiki). This Daruma helps to ward off evil and disaster and takes on a cold on your behalf (migawari). He is also called "Daruma who wards off evil" (yakuyoke Daruma 厄よけだるま). When the year is over, you bring him back to the temple for consecration and apply for a new one.

The little Daruma is about 5 cm high and used to be made in Osaka but he is now made in Kyoto and is usually called "Tiny Roly-Poly" (mameagari 豆上がり). His face is painted very simply and his head has a golden dot, therefore he is also called "Gold-headed Daruma" (kinten Daruma 金天だるま).

His existence is also based on a play of words. "To feel happiness" (yoro-kobu) becomes "Yoro-Konbu"; you feel happy about getting better after illness or if your daughter finds a good match.

So the seaweed type called KONBU carries an auspicious meaning and is usually part of a meal at the New Year and other auspicious occasions.
Konbu Daruma, by Gabi Greve

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Worldwide use


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Things found on the way


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HAIKU

浮草や魚すくふたる小菅笠
ukikusa ya uo sukuutaru ko suge-gasa

duckweed--
rescuing a fish scooped up
with a little sedge hat

Issa (Tr. David Lanoue)
http://cat.xula.edu/issa/

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昆布一丈爽やかに漁婦たもとなし
konbu ichijō sawayaka ni gyofu tamoto nashi

ten feet of kelp--
in the freshness, the fisherwoman
has no sleeves

Furutachi Sōjin 古舘曹人

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in aquamarine rock-pools
reflections flicker - are gone
seaweed gently swirls

Part of a rengay by
frances ryan
paul t conneally

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青海苔や石の窪みのわすれ汐
aonori ya iwa no kubomi no wasure-jio

green seaweeds -
some seawater is forgotten
in a dent of the rock

Takai Kitoo 高井几董(たかいきとう, 1741～1789)
(Tr. Gabi Greve)

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Seaweed Haiku by Zhanna P. Rader

She shares with him
her Dulse seaweed - the tint
and the taste of her lips...

Just me in the waves...
swimsuit full
of red seaweeds.

Wading knee-deep -
seaweed wraps
around my legs.

Seaweed Cafe
overlooking the marina -
we're lost in the menu.


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Related words

***** Jelly strips (tokoroten)

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WASHOKU SAIJIKI : Kaisoo, sea vegetables

Back to the Worldkigo Index
http://worldkigodatabase.blogspot.com/

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Kaiso sea vegetables

[ . BACK to WORLDKIGO TOP . ]

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Sea weeds, sea vegetables (kaiso, kaisoo 海草)

Many sea vegetables and seaweeds are eaten, most of them are kigo.

Seaweed (kaisoo) Japan
KIGO COLLECTION


Search WASHOKU
for more details about each seaweed


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Aonori, ao nori あおのり(青海苔) green laver
processed into sea herb flakes and powder.



Hijiki ひじき (鹿尾菜) edible brown algae
hijiki was one of the cheapest food for the poor fishermen of old. They could prepare dry hijiki at the beach and then use it for all kinds of food. It is rich in minerals and very healthy.
CLICK here for PHOTOS !



hirome (ひろめ) 広布 / ヒロメ hirome seaweed
Undaria undarioides


Kanten 寒天 gelatine (mostly from agar agar)
tengusa 天草　てんぐさ


Konbu こんぶ　（昆布）kelp, kombu
..... Hidaka Konbu from Hidaka for dashi konbu
..... ma konbu ま‐こんぶ(真昆布), real konbu, Laminaria japonica
..... Rausu konbu from Rausu らうす (羅臼), Hokkaido
..... Rishiri konbu from Rishiri 利尻昆布(りしりこんぶ), Hokkaido


Nori 海苔 dried laver
as sheets or chopped. Meerlattich
..... aji nori 味のり, ajitsuke nori, with a flavor. Available in many varieties.
..... yaki nori 焼きのり toasted nori



tamamo 玉藻 gemweed
The one at Minume 敏馬 is already mentioned in the old poems of the Heian period.
Nojima no saki 野嶋の崎.
tamamo no mae, tamamo gozen 玉藻前（たまものまえ) is a famous person.
In Takamatsu, there is the Tamamo Park 玉藻公園 .
. . . CLICK here for Photos !


. Matsuo Basho and Tamamo no Mae 玉藻前 - Tamamo Gozen 玉藻御前 .
Oku no Hosomichi - Station 9 - Sesshoseki 殺生岩




Wakame 若布 kelp, sea tangle. Availabel dried or fresh.



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At the shrine Hachimangu in Kamakura, some konbu is used as a gohei purification wand. noshiyoogusa

三方には鮑（あわび）・熨斗・昆布を載せて供える


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Worldwide use


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


WASHOKU - Japanese Food Culture and Cuisine: Dashi
with kombu


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HAIKU



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

***** Seaweed (kaisoo) Japan
KIGO and more details


***** WASHOKU : INGREDIENTS

[ . BACK to WORLDKIGO　　TOP . ]
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Kankitsurui

[ . BACK to WORLDKIGO TOP . ]
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Citrus fruits (kankitsu rui)

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

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Explanation

Kankitsu, kankitsurui かんきつるい (柑橘類) citrus fruit
of the mikan family.

The double use of these Chinese characters 「kan 柑 」and 「kitsu 橘 (tachibana)」 are not standard Japanese, there for the spelling is often かんきつ類 . Originally they were used for mandarine orange and ponkan.




They are all rich in vitamin C. Their juice is added to dishes, slices are added for decoration and to be eaten.
The juice is also used for drinks, pure or mixed with water or alcohol.

The peel can also be used as a flavor for soups and other dishes. In this case, organically grown fruit should be used.

The fruit of some is mixed with vinegar for different kinds of ponzu vinegars.

Most of them are produced in Kyushu and Shikoku, but also in other parts of Japan. Driving through a mikan area in spring is a joy, because of the fragrance of the blossoms in the air.

香酸柑橘類
ユズ、ダイダイ、カボス、スダチ、レモン、シークヮーサー、ライム、シトロン、


Banpeiyu 晩白柚（ばんぺいゆ）


As kigo, there are usually different seasons for the blossoms and the fruit.
Here we are concerned with the fruit, which are mostly kigo for autumn.

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buntan ブンタン　/ 文旦 Shaddock
zabon 朱欒 ざぼん, uchimirasaki うちむらさき
bontan ぼんたん, zanboa ざんぼあ, zanboざんぼ
Citrus grandis

- - - - and
zabon no hana 朱欒の花 (ざぼんのはな) Zabon blossoms
hanazabon 花朱欒（はなざぼん）
kigo for early summer




Daidai だいだい 橙, 臭橙 bitter orange
kaiseitoo 回青橙（かいせいとう）
Citrus aurantium
. . . CLICK here for Photos !
daidai means "many generations", it is therefore an auspicious fruit and used for
New Year Decorations.
blossoms are kigo for summer
fruit are kigo for winter
summer daidai 夏だいだい
winter daidai 冬だいだい
Pomeranze; bittere Orange

daidai kazaru 代々飾る（だいだいかざる） decorating with daidai
kigo for the New Year


daidai no hana 橙の花 (だいだいのはな) blossoms of the Daidai
kigo for late summer



. Daruma mikan 達磨蜜柑（だるまみかん）
mikan named Daruma 　
sanpookan 三宝柑 (さんぽうかん)mikan of the three treasures
hooraikan 蓬萊柑（ほうらいかん）mikan like Mount Horai (in paradise)
kigo for all spring



Gureepufuruutsu グレープフルーツ Grapefruit
Citrus sinensis or Citrus paradisi


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Hassaku はっさく (八朔) hassaku orange
Citrus hassaku
Introduced in the late Edo period via Hiroshima.
hassakukan 八朔柑(はっさくかん)
Rather small but very sweet and a tint of bitterness.
hassaku refers to the old name of the first of August.
. . . CLICK here for Photos !
kigo for spring
Hassaku Apfelsine

. hassaku ningyoo 八朔人形 Hassaku dolls .
from Sano town, Tochigi




hyuuganatsu ヒュウガナツ / 日向夏 Citrus tamurana


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Iyokan いよかん (伊予柑) Iyokan orange
Iyo mikan いよみかん
anadomikan (穴門みかん)
Citrus iyo
First introduced in Yamaguchi, later in Ehime. Ripens in February and March.
It is very juicy, but its peel is thicker than the mikan. Now it is the second-most widely planted type in Japan, right after the unshuu types.
Many trees are kept on small plots of land, whith stone walls between the terraces. They are said to get the sun three times: first from the sky, second from the reflection of the sea, third from the reflection of the stone walls. This makes them especially sweet.
. . . CLICK here for Photos !
die Iyokan



Kabosu 香母酢 (かぼす)
Citrus sphaerocarpa
Relative of the yuzu. Grows mostly in Oita prefecture.
. . . CLICK here for Photos !
They use kabosu juice for many dishes, in ramen soup かぼすラーメン, ice cream かぼすアイス, over any fried fish and more.
. . . CLICK here for kabosu ice Photos !



karatachi no hana 枸橘の花 (からたちのはな) trifoliate orange blossoms
..... karatachi 枳殻（からたち）
..... からたちの花（からたちのはな）
Poncirus trifoliata Rafin
kigo for late spring
. . . CLICK here for Photos !


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Mikan, 蜜柑 (みかん) mandarin orange, tangerine
tangerine mountain, mikan yama 蜜柑山（みかんやま）
field with tangerine trees, mikanbatake 蜜柑畑（みかんばたけ）
kigo for all winter

green tangerine, ao mikan 青蜜柑 (あおみかん)
early tangerine, wasemikan 早生蜜柑（わせみかん）
kigo for all autumn

mikanmaki 蜜柑捲（みかんまき）
during the fuigo matsuri 鞴祭 ふいごまつり festival of the bellows
kigo for early winter

mikan kazaru 蜜柑飾る（みかんかざる） decorating with mikan
kigo for the New Year

mikansui 蜜柑水（みかんすい）mikan water / lemonade
kigo for all summer

mikan no hana 蜜柑の花 (みかんのはな) blossoms of the mikan
kigo for early summer
... hana mikan 花蜜柑
natsumikan no hana 夏蜜柑の花 (なつみかんのはな)
blossoms of the summer mikan

natsu mikan, natsumikan 夏蜜柑 (なつみかん) summer mikan
kigo for early summer
... natsudai 夏橙（なつだい）, natsukan 夏柑（なつかん）
... amanatsu （甘夏) "sweet summer", natsu daidai 夏橙
Citrus natsudaidai
Natsumaian . Speciality of Hagi, Yamaguchi prefecture


kigo for early summer
Naruto kan 鳴門柑 (なるとかん) mikan from Naruto
Naruto mikan 鳴門蜜柑（なるとみかん)
Awa mikan 阿波蜜柑（あわみかん） mikan from Awa
Naruto and Awa are placenames from Awajima island off Kobe city.


Arida mikan ありだみかん Arida mandarin
from the Arida valley, Wakayama prefecture
. . . CLICK here for Photos !


Mikan Daruma みかんだるま


aomikan maamareedo 青みかんマーマレード green tangerine marmalade
. . . CLICK here for Photos !
Mandarinenmarmelade

. . . . .


kigo for all winter


bushukan 仏手柑 "Buddha's hand mikan"
Citrus medica var. sarcodactylus


kunenbo 九年母 (くねんぼ)Citrus nobilis Lour
kootoo 香橙（こうとう）
nyuukan 乳柑（にゅうかん）, kunebu くねぶ

. Kunenbo offering at Munakata Shrine .


- - - - - but

bushukan no hana 仏手柑の花 (ぶしゅかんのはな)
flowers of Bushukan
kigo for early summer



scented...
fingers close
in ancient prayer

- Shared by Pat Geyer -
Haiku Culture Magazine, 2013


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neeburu ネーブル navel orange
..... amadaidai, ama daidai 甘橙（あまだいだい） "sweet daidai"


Nekutarin ネクタリン nectarine


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Orenji オレソジ (おれんじ) orange

Orange juice, Orange squash,
orenji sukasshu オレンジスカッシュ
kigo for all summer

A cold drink, usually with ice cubes.

orenjieedo オレンジエード orangeade drink

orenjipiiru オレンジピール orange skin


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Ponkan ポンカン ponkan mandarin ('Chinese Honey Orange')
ponkan 凸柑（ぽんかん）
originated in Poona, India. Came to Japan via Kyushu.
Citrus reticulata
. . . CLICK here for Photos !
Ponkan is now probably the most widely-grown mandarin in the world. The fruit is rather large for a mandarin.
kigo for winter


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Raimu ライム lime, limes
Citrus aurantifolia
The outer skin is still green when used.
Fresh juice is poored over fried dishes, fish and salads.
. . . CLICK here for Photos !
Limone



remon レモン (檸檬) lemon
Citrus limon
kigo for late autumn
Often used with vinegar for dressings.
Zitrone

remon juusu レモンジュース lemon juice

remon sui レモン水 , lemonade
Limonade

remon sukasshu レモンスカッシュ lemon squash

remontii レモンティー lemon tea
Zitronentee


aoi remon 青いレモン green lemon
"blue lemon"
speciality of 岩城島 Iwagi Island, Ehime
The islanders used to grow mikan, but when the prices dropped after the war, they slowly switched to green lemons, which grow well in the soil. They have a rather sweet taste and are used for many kinds of dressings and sauces.
. . . CLICK here for Photos !


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shiikuwashaa シイクワシャー　 Citrus depressa
... hirami remon ひらみレモン
Mostly grown in Okinawa



Sudachi すだち(酢橘)Relative of the yuzu.
.... kizu 木酢（きず） "tree vinegar"
Citrus sudachi
Speciality of Tokushima prefecture.
The Chinese characters use the TACHIBANA 橘 character.
Mostly used when the peel is still green. When ripe, the peel turns to orange color.
. . . CLICK here for Photos !
kigo for late autumn

die Sudachi



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Tankan タンカン（短桶、桶柑)
Citrus tankan Hayata


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Tachibana and related kigo




tachibana 橘 (たちばな) Tachibana citrus fruit
Citrus tachibana. wilde Mandarine
An inedible green citrus fruit native to Japan.



It is one of the oldest mikan varieties and the oldest tree is in the temple Tachibanadera 橘寺　 in Asuka, Nara. The temple is said to be the birthplace of prince Shotoku.
奈良県明日香村橘
. . . CLICK here for Photos of the temple!



kara tachi, karatachi からたち【枸橘／枳殻】
karatachi no mi 枳殻の実 (からたちのみ)
kikoku no mi 枳殻の実（きこくのみ）
Poncirus trifoliata
kigo for late autumn

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kinkitsu 金橘（きんきつ）Kinkan
..... himekitsu 姫橘（ひめきつ）
..... kinkan 金柑 (きんかん) Kinkan
Fortunella japonica
kigo for late autumn


kinkan no hana 金柑の花 (きんかんのはな) Kinkan blossoms
kigo for late summer

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hana tachibana 花橘 (はなたちばな) tachibana blossoms
..... tachibana no hana 橘の花（たちばなのはな）
..... nihon tachibana 日本橘（にほんたちばな）Japanese tachibana
. . . CLICK here for Photos !



..... Ukon no tachibana 右近の橘（うこんのたちばな）
(This refers to a tree on the left of the Shrine Heian-Jingu. Together with the Sakon no Sakura cherry tree they are a famous decoration for the Dolls Festival on March 3..)
kookitsu no hana 香橘の花（こうきつのはな）
kunenbo no hana 九年母の花 (くねんぼのはな )
kigo for early or mid-summer

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Etsukitsu 越橘（えつきつ）Epigaea asiatica
small creeping shrub
©　More in the WIKIPEDIA !
kigo for late summer



tachibanazuki 橘月（たちばなづき）"tachibana moon"
Old name for the fifth month of the Asian lunar calendar
kigo for mid-summer


and this one, same name but different plant

yabukooji 藪柑子 (やぶこうじ) Ardisia japonica
yama tachibana 山橘（やまたちばな） tachibana in the mountains
Ardisia japonica
kigo for all winter
. . . CLICK here for Photos !


kooji no hana 柑子の花 (こうじのはな) blossom of
Citrus leiocarpa
kigo for early summer


. Waka and Haiku about Tachibana .
Kokin Wakashu 古今集
- - - - - and by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .

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Tachibana family crests 橘家紋
It was quite popular since olden times.

Tachibana no Sukune 橘宿禰 (たちばなのすくね)

quote
The Tachibana clan (橘) was one of the four most powerful kuge (court nobility) families in Japan's Nara and early Heian periods. Members of the Tachibana family often held high court posts within the Daijō-kan (Ministry of State), most frequently Sadaijin (Minister of the Left).

The name of Tachibana was bestowed on Agata Inukai no Michiyo 県犬養三千代(あがたいぬかいのみちよ) by Empress Gemmei 元明天皇 in 708. It is one of the four oldest family names 源平藤橘 in Japan, since the Heian period.

Tachibana no Moroe 橘諸兄(もろえ) and his brother
Tachibana no Sai 橘佐為(さい)

©　More in the WIKIPEDIA !



Another famous Tachibana tree in Kyoto :
. Shishinden 紫宸殿 Hall for State Ceremonies .




. The Deity Tajimamori, Tajima Mori 田道間守命 .
thought to have plucked the citurs fruit from the "Eternal Land" Tokoyo no Kuni 常世国, 常世の国



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tangooru タンゴール Citrus sinensis var. tangerina

tankan タンカン Citrus tankan



Tsubaimomo ツバイ桃, 椿桃 [つばいもも] nectarine
This word derived from "tsubakimomo" つばきもも (椿桃).
also zubaimomo づばいもも 椿桃／油桃／光桃
. . . CLICK here for Photos !


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Unshuukitsu, 温州蜜 (うんしゅうきつ)
Japanese Mandarin Orange
Unshumikan, unshuu mikan 温州蜜柑(みかん) unshu mikan
Citrus unshiu
Has been introduced from China via Kagoshima.
See :
Arida mikan ありだみかん Arida mandarin

Harumi はるみ
Kiyomi 清見（きよみ）

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Yuzu 柚子 ゆず　yuzu citrus fruit
juice or peel is used
Citrus junos
Yuzu as KIGO a ctiron fruit
..... Yuzu citron dishes for autumn Japan

yuzuzu, yuzu-zu, yuzu su 柚子酢 vinegar with yuzu
CLICK here for PHOTOS !


yuzugoma 柚子胡椒 soy sacue with sesame and yuzu flavor
yuzuneri 柚子ねり jam with yuzu flavor
Yuzu products from Yufuin, Oita, Kyushu



yugama ゆがま (柚釜) stuffed yuzu citron
kigo for autumn

ausgehölte und gefüllte Yuzu-Zitrone


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Worldwide use

Zitrusfrucht

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Florida, USA

my daughter asks
for another tangerine -
Hammock Park

Laura Sherman

Hammock Park


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Things found on the way


The Tachibana, Fujiwara, Genji and Heike
are the four great clans of Old Japan.

Tachibana ya
you never know
what's in a name

Gabi Greve, January 2010


The Fujiwara clan ("wisteria plain") claims is descend from the deity
Ame no Koyane no Mikoto 天児屋命





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




包丁のまへに玉置く酢橘かな　　
hoochoo no mae ni tama oku sudachi kana　　　

I place a ball
in front of the knife -　　　
this sudachi

Yuriyama Uko (Ukoo) 百合山羽公


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蜜柑むいて大人の話聞いてゐる
mikan muite otona no hanashi kiite iru

peeling a mikan
I listen to the talk
of grown-ups

Nishimura Kazuko　西村和子
NHK Haiku December 2009


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orange flowers
how this bee loses
her head

- Shared by Stella Pierides -
Joys of Japan, 2012


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KENYA
oranges (Swahili : Mchungwa)

kigo for the cool dry season.



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Related words

***** Kudamono, fruit ... LIST



NEW YEAR KIGO
Decorations with citrus fruit


***** WASHOKU : INGREDIENTS
citron fruit

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[ . BACK to WORLDKIGO . TOP . ]

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