Tamago (egg)

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Egg (tamago, ran)

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

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Explanation

kantamago, kan tamago 寒卵 (かんたまご)
eggs layed in the cold season
..... kan tamago 寒玉子（かんたまご）winter eggs
kigo for early winter
They are known to be especially nutritious and healthy.


rice gruel with eggs, tamago zoosui
卵雑炊（たまごぞうすい）
kigo for all winter

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onsen tamago 温泉卵　。おんせんたまご eggs boiled in hot springs

Thanks to the vulcanic acitvities we have the natural hot water from the many onsen, the hot springs. This water is also used for cooking. Vegetables in a sack are put into the boiling water until they are done.

Many regions also sell eggs boiled in hot spring water", onsen tamago, as a local speciality. The yellow inside has a half-boiled quality, which is especially favored. Because of the sulfuric compounds of some hot springs these eggs get a black shell in the process.

Nowadays there are also machines on sale to prepare these half-boiled eggs at home.


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Egg specialities of Edo



Rikyuu tamago 利休卵 eggs a la Rikyu
kurumi tamago 胡桃卵 walnut eggs


Edo Tamago Hyakuchin 卵百珍 100 specialities with Eggs


黄身返しのたまご the yoke outside, the egg white inside
a special preparation of fertilized egge, kept in miso paste for a few days, then hard-boiled.

List of 100 names with furigana !
source : takakis2


. WASHOKU　－－MORE : Favorite Egg Dishes from Edo 　


tamagouri, tamago uri 玉子売り / 卵売り vendor of eggs
In Edo, raw eggs and boiled eggs were sold by street vendors. The boiled eggs were a favorite of the visitors to the Yoshiwara pleasure quarters. They eat them to gain strength before their visit to the ladies.
The vendors called out twice "raw eggs, raw eggs" or "boiled eggs, boiled eggs" to be heared clearly. Calling out three times was not done and was ridiculed in senryu of the times.
To show the freshness of raw eggs, the vendors would hold them in the hand toward the sun and make sure they are kind of transparent.

吉原を四方に歩く玉子売り
Yoshiwara o shihoo ni aruku tamago-uri

they walk around
the four corners of Yoshiwara
boiled egg vendors


source :　page.freett.com/honeythehaniwa

. Doing Business in Edo　- 江戸の商売 .


. Yoshiwara 吉原 pleasure quarters .

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Hardboiled eggs from Hakone Hot Spring
Onsen Tamago 温泉卵



(C) More in the WIKIPEDIA !


MY ONSEN 温泉 . おんせん Hot Springs of Japan


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Tamagokake gohan TKG 卵かけご飯 / 卵掛けご飯
boiled rice with raw egg


There are different kinds of soy sauce to poor over your dish.
A bit of chopped chives or other green leavfy vegetables are added for flavor.

This is a ceap local speciality rather popular these days. There are even stalls who sell this dish at our local festival in Misakicho, Okayama prefecture.
美咲町たまごかけごはん, 岡山県

里山の恵み！夫婦合作の卵かけご飯～岡山県 美咲町
生中継　ふるさと一番！ NHK
9月16日（水）



Tamago Egg and Rice from my town, Misakicho !



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Nama tamago 生卵 raw eggs

They are still safe to eat here in Japan and are thought of as a booster to your energy.
The meat and other ingredients of sukiyaki are dippen in a raw egg before eating.
They are also serven on top of noodle soups.


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dashimaki tamago 出し巻き卵 rolled egg omelet
rolled omelette
dashimaki 出し巻き/ だし巻き/ 出汁巻き
mit Dashi zubereitetes japanisches Omelett
. . . CLICK here for Photos !


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Datemaki だてまき sweet rolled omelet
with fish hanpen or shrimp paste, some count it as a form of KAMABOKO.
Named after Date Masamune, Daimyo of Sendai
Dish for the New Year
With a bamboo wrapper (take sudare) it is rolled to show the form of the character NO　の　。
http://japanesefood.about.com/od/egg/r/datemaki.htm



Datemaki with Royal Jelly
New Year 2009


Date Masamune 伊達政宗 (1567 - 1636)


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chawanmushi 茶わん蒸し/ 茶わんむし/茶碗蒸し
"tea cup steam" "steamed in a tea bowl"
egg custard

. . . CLICK here for Photos !

Sometimes udon noodles are added.
odamaki 苧環蒸(おだまきむ)し」
odamaki mushi おだまき蒸し / odamaki udon

gedämpfter Eierstich m (mit Sojasoße, Pilzen, Dreiblätterkraut u.a.).


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nikoniko tamago ニコニコ卵 eggs with two yolks
(can also read " smiling eggs" (niko niko)

From Misakicho Town, Okayama pref.




nishoku tamago 二色卵 (にしょくたまご )
egg with two colors



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iri-tamago, iritamago いりたまご (煎り卵)
scrambled eggs, finely scrambled and used as toppings to add color to a bento.
tamago soboro たまごそぼろ
. . . CLICK here for Photos !


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omuraisu オムライス omelette with rice
a dish served in western-style restaurants
. . . CLICK here for Photos !
Reisomelett,mit Reis gefülltes Omelett
Reference


omusoba オムソバ omelette with Chinese fried soba noodles
the noodles are wrapped in a thin omelette and ketchup is used for decoration.
. . . CLICK here for Photos !
Reference



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tamagozake, tamago sake 卵酒 ricewine with egg
a drink to help you get over a cold.
. . . CLICK here for Photos !


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yamabuki kamaboko やまぶきかまぼこ
kamaboko fish paste colored yellow with an egg yolk

. Yamabuki - Yellow dishes of Edo 　


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Eggs as offerings to the deities

生卵を奉納するお祭 Offering raw eggs Festival
at Zeniarai Benten, Kamakura on the first day of the snake in the new year.
巳の神様
Benten is related to the God of Snakes and Serpents, and the favorite food of this animal are eggs. So at the shops around Zeniarai Benten they sell boiled eggs as offerings, to have your wish come true.

弁天卵（ゆで卵）Benten Yudetamago
"Benten Boiled Eggs" are served at some Benten shrines on the evening of December 31, then people line up to ring the bell into the New Year.

quote
Uga Benzaiten, a deity of good fortune and wealth. Most sources believe Ugajin is none other than Uga no Mitama, the Shinto goddess of foodstuffs mentioned in Kojiki and Nihongi, two of Japan's earliest records. Uga no Mitama is also commonly identified with a male counterpart named Uka no Mitama, the deity of grains. This Shinto pair are further identified with Inari, the parent Shinto god/goddess of rice and agriculture, who is identified with a white fox as his/her messenger.
Benzaiten / Mark Schumacher



. WASHOKU
Benten, Benzaiten 弁天　弁財天 and food 　



keiran けいらん鶏卵 eggs from chicken
Hühnereier

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Other types of eggs


WASHOKU :
quails eggs ウズラの卵 / うずらの卵 uzura no tamago 　


ahiru no tamago アヒルの卵 ducks eggs
アヒルの卵料理
Anas platyrhynchos var. domestica.
. . . CLICK here for Photos !
Enteneier

kamo no tamago 鴨の卵 wild ducks eggs
. . . CLICK here for Photos !
Wildenteneier



dachoo no tamago ダチョウの卵 ostrich eggs
ダチョウの卵料理
There are some ostrich farms in Japan since 1988 which serve food with the eggs, huge omelettes for example.
They also serve the meat for grilling and hamburgers. Children can enjoy a ride on the ostrich too.

Ostrich farms in Japan
Ibaraki, Ishioka town
茨城県石岡市鹿の子2-3-22 ダチョウ王国石岡ファーム

Dachoo Bokujo Namikiya, Saitama prefecture
だちょう牧場

Oku Aso Greenfields
奥阿蘇ダチョウ牧場 グリーンフィールド

Ostrich Farm in Okinawa
Ostrich Farm in Yubara, Okayama

. . . CLICK here for Egg dishes Photos !

Straußeneier, Strausseneier, Straussenfarmen
Oystrich

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stamping the date on eggs with laser

Each egg is individually stamped with a small date.
Laser dating of eggs is rather new. Before that, it used to be done with ink, for example in Europe.
It is useful for food items that can be kept outside the original packing carton (like eggs in a fridge egg shelf), so you can still know the date when to use it. Egg farmers with a large number of eggs being packed every day can afford this equipment.

This dating technology can also be used on other food items. Some clever agents even suggest to use it for advertisements.


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burando tamago ブランド卵
eggs with special brand names
first produced by small farms for the neighbourhood, later sold at supermarkets. They can sell up to more than 100% more than the normal prize of eggs. In 2009 there are more than 600 different types of regional eggs available.

mezamashitamago めざましたまご
"wake up" eggs for breakfast
. . . CLICK here for Photos !


kenkoo tamago 健康卵 eggs for your health
bio-eggs to be eaten raw on rice or used for dishes.
. . . CLICK here for Photos !


shintamago しんたまご"new eggs"
. . . CLICK here for Photos !

http://www.yomiuri.co.jp/gourmet/news/20080626gr03.htm


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Worldwide use

Ei, Eierspeise, Rührei, Omelett, Frühstücksei, Spiegelei



. Easter Egg, Osterei .
iisutaa eggu イースターエッグ Easter egg
sometamago 染卵（そめたまご）colored egg
.... irotamago, iro tamago 彩卵（いろたまご）

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Das Ei in Japan
Ohne weiteren Zusatz bezieht sich der Begriff Ei (Tamago) auf das Hühnerei. Aber auch Eier von anderen Vogelarten werden in Japan verspeist, beispielsweise Wachteleier oder neuerdings auch Straußeneier. Hühnereier sind aufgrund ihrer Nahrhaftigkeit wichtiger Bestandteil der Krankenkost. Im Winter gelegten Eiern wird dabei in Japan eine besondere Wirkkraft nachgesagt.

Handelsübliche weiße Eier von Hennen der Leghorn-Rasse werden in den Größen SS (mindestens 40–46 g), S (46–52 g), MS (52–58 g), M (58–64 g), L (64–70 g) und LL (70–76 g und mehr) angeboten, die Verkaufskartons sind entsprechend mit einem Aufkleber in verschiedenen Farben markiert: die kleinsten in Hellbraun und die großen LL-Eier in Rot.

Neben weißen gibt es auch die rotbraunen Eier in verschiedenen Farbschattierungen und Handelsklassen. Die Eier selbst müssen keinerlei Kennzeichnung zur Herkunft tragen, lediglich das Mindesthaltbarkeitsdatum muss angegeben sein. Es genügt ein Laserabdruck auf jedem Ei, ein beigelegter Zettel, der aufgrund der durchsichtigen Plastikverpackung meistens gut sichtbar ist, oder ein Stempel auf der Verpackung. Einige Anbieter drucken neben dem Haltbarkeitsdatum auch das Verpackungsdatum auf einen Beipackzettel.

Neben den herkömmlichen Eiern werden auch bis zu 600 Sorten von besonderen Marken-Eiern unter dem Namen Burando Tamago angeboten. Ursprünglich waren dies Eier von kleinen Bauernhöfen, die nur in geringen Mengen an die Kunden in der Umgebung verkauft wurden. Mittlerweile werden sie auch in Supermärkten vertrieben, wobei der Preis je nach Stallbedingungen und Futter bis zu 100 % über dem normalen Eierpreis liegen kann.

Unter der Bezeichnung "Bio-Eier für die Gesundheit" werden befruchtete Eier zu besonders hohen Preisen verkauft. Zehn Eier können dabei bis zu 700 YEN (entspricht ca. sechs Euro, Stand 2009) kosten. Diese Eier eignen sich für den rohen Genuss, Salmonellen stellen in Japan kein Problem dar.
Da die Hühner freilaufend gehalten werden, können die Eier in einer Packung unterschiedlich groß sein.

Der Regionalfürst von Sendai, Date Masamune (1567–1636), war nicht nur für seine auffällige Kleidung bekannt, sondern auch ein Freund einer speziellen Eierspeise, die bald seinen Namen erhalten sollte. Zum Neujahrsfest, dem wichtigsten Feiertag in Japan, wird eine besondere Eierspeise serviert: Datemaki. Hierbei handelt es sich um ein leicht gesüßtes, gerolltes Omelett mit Fisch- oder Garnelenpaste. Zum Neujahrsfest verbindet sich damit der Wunsch nach vielen glücklichen Tagen im kommenden Jahr.

Auch das "Zweifarben-Ei" ist ein Neujahrsgericht, es wird jedoch auch bei anderen Familienfesten angeboten. Bei diesem Gericht werden Eiweiß und Eigelb getrennt, um dann wieder übereinandergeschichtet zu werden.

Rohe Eier spielen eine besondere Rolle in der japanischen Küche. Zum Frühstück beispielsweise wird über den gekochten Reis gern ein rohes Ei geschlagen und mit Reis und einem kleinen Noriblatt gegessen. In West-Japan wird bei vielen lokalen Festen "Reis mit rohem Ei" verspeist. Dies ist ein schlichtes, aber köstliches Mahl, bei dem die frischen Eier der Gegend mit Sojasauce vermischt auf den Reis gegeben werden. Auch das beliebte Gericht Sukiyaki ist nur mit einem rohen Ei vollkommen. Das gebratene Fleisch wird direkt aus dem Topf ins verquirlte Ei gegeben, so wird es leicht abgekühlt und man verbrennt sich nicht den Mund.

Ein großes kulinarisches Vergnügen auf Reisen durch die Vulkanregionen Japans sind die "Eier der heißen Quellen" (onsen tamago). Sie werden in Bambuskörben in die heißen Schwefel­quellen gehängt und bei 65–70°C etwa 30 Minuten gegart, oder so lange, bis das Eigelb halbweich ist. Eine Besonderheit dieser Zubereitungsart ist, dass sich dabei die Schalen durch den Schwefelgehalt des Wassers meistens schwarz ­färben.

Bei den Dashimaki – ein elementarer Bestandteil einer Sushi-Platte – bestimmt die Art der Dashi den Geschmack des Omeletts. Viele Hausfrauen und Restaurants haben ihr eigenes Dashi-Rezept. Dashimaki ist für viele Japaner das letzte Stück eines Sushi-Mahls, mit dem sie sich eine abschließende Meinung über die Qualität des Restaurants bilden.

Im Herbst und Winter ist der Gedämpfte Eierstich Chawanmushi besonders beliebt. Als Einlagen werden Pilze, Garnelen, Hähnchenstückchen, grüne Erbsen, Mitsuba, Gingkonüsse und anderes verwendet, beim Odamakimushi werden sogar Udon-Nudeln mitgekocht.

- - -Wachtel- und Straußeneier
Die japanische Wachtel wurde bereits um 1000 n. Chr. in Gedichten besungen, weil sich ihr Ruf für japanische Ohren anhört wie gokitchō, ein glück­verheißendes Omen. Das Fleisch wurde seltener gegessen, aber die Eier waren eine beliebte Speise zur Belebung der Manneskraft. Heute werden die meisten Wachteln (bis zu 70 %) in der Präfektur Aichi gezüchtet.
Wachteleier enthalten mehr Vitamine, Mineralien und essentielle Aminosäuren als Hühnereier. In Japan werden Wachtel-Eier uzura no tamago für Nudelsuppen oder Misosuppen, als Beilage zum Salat, für Curryreis oder andere Reisspeisen verwendet. Auch an Spießen mit Salz bestreut oder ausgebacken sind sie ein beliebter Snack.
Seit 1988 gibt es auch in Japan Straußenfarmen. Sie sind in erster Linie Touristenattraktionen und bieten Neugierigen die Gelegenheit, auf den großen Vögeln zu reiten. Zusätzlich werden Fleisch und Eier zum Grillen und Braten verkauft. Die wichtigsten Straußenfarmen auf der japanischen Hauptinsel Honshu sind in Präfekturen um Tokyo, auf der südlichen Insel Kyūshū am Vulkan Asosan und auf Okinawa. Allerdings stellt der Verzehr von Straußeneiern eine kleine Herausforderung dar: Die 2–3 mm dicke Schale ist äußerst stabil – ein Erwachsener kann auf einem Straußenei stehen – und lässt sich nur mit Werkzeug öffnen. Der Inhalt eines Straußeneis entspricht dem von 12 Hühnereiern. Gern wird daraus ein Omelett zubereitet.

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In Old Singapore
I used to love Thousand Year Eggs
So long as they were fresh

- Shared byRes John Burman -
Joys of Japan, September 2012


Century egg or pidan (Chinese: 皮蛋; pinyin: pídàn),
also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, and millennium egg, is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice hulls for several weeks to several months, depending on the method of processing.
©　More in the WIKIPEDIA !



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Things found on the way




and not to forget ...
the worldfamous egg toy .. ... Tamagochi, Tamagotchi ! たまごっち
. . . CLICK here for Photos !




Tamago ... 卵だるま, たまごだるま, タマゴダルマ
Eggs and Daruma

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HAIKU


寒卵わが晩年も母が欲し　　　
kan tamago waga bannen mo haha ga hoshi

in my old age
I long for a mother -
winter eggs

Nozawa Setsuko 野澤節子

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寒卵掌にたしかめるわが命　　　
kan tamagao shoo ni tashikameru waga inochi

winter eggs -
in the palm of my hand
I check my life

Shibata Toshiroo 柴田午朗


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you can't make a Hamlet
without cracking
some yokes

.

3 eggs
2 wearing chicken shit and straw
the other a feather

- Shared by Donall Dempsey -
Joys of Japan, 2012


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茹卵まだあたたかし後の月
yudetamago mada atatakashi nochi no tsuki

a boiled egg
still warm
the later full moon

Mogi Renyoshi 茂木連葉子

“nochi no tsuki” (literal translation ‘later moon’)
is the full moon on lunar September 13 (current mid-October). Ancient Japanese enjoyed the moon-viewing on lunar August 15 (current mid-September) and the full moon a month on lunar September 13.
Tr. Fay Aoyagi


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Related words


. Egg Festival たまごまつり　
Tamago Matsuri 　


***** WASHOKU : INGREDIENTS

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Sanshoo sansho

[ . BACK to WORLDKIGO TOP . ]
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Japanese pepper, "Mountain pepper"(sanshoo)

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

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Explanation


kigo for early autumn

Mountain pepper, sanshoo 山椒 (さんしょう)
fruit of the mountain pepper, sanshoo no mi 山椒の実
Japanese pepper, Japan Pepper; Sanshō; Zanthoxylum piperitum

This plant is not related to black pepper.

The character 椒 means: hot, spicy, so the tree was called "a spicy something from the mountains".
It is also read hajikami はじかみ.

sansho pepper / Reference



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We can enjoy the flowers from April to June.
see kigo below.

sanshoo no me 山椒の芽
Young leaves can be cooked or added raw to salads and soups. Crushed leaves have a very strong fragrance.
Top left photo.

mi sanshoo 実山椒
The still green fruit of the plant.
Top right photo.
In autumn, it has red fruit, whith black seeds.


kona sanshoo powder 粉山椒
. . . CLICK here for Photos !
The ripe and dried fruit is prepared into a powder to sprinkle on food, so is the bark.

The dry-roasted ground fruit is an ingredient of the Chinese 'five spice powder'.

It is often used in the Japanese kitchen to "overpower" otherwise strongly flavored dishes.


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kigo for mid-spring

山椒の皮 (さんしょうのかわ)
bark of the mountain pepper
karakawa からかわ
sanshoo no kawa hogu 山椒の皮剥ぐ（さんしょうのかわはぐ）
peeling the bark of the mountain pepper

The bark is easy to peel once you have made an incision into the branch after the branch is soaked in water over night. It is then boiled in water and maybe some soy sauce or rice wine is added.
It was used as an addition to simmered food like tsukudani or added into onigiri rice balls.
The MA 麻婆豆腐 in mabo dofu seems to refer to the bark of this sansho.




This is the bark of the tree, not the cover of the seedpods. Speciality of Kyoto.

The bark can also be produced to powder. This powder is often used to put on unagi no kabayaki, grilled eel.


sanshoo no tsukudani 山椒のつくだ煮
. . . CLICK here for Photos !


sanshoo shio salt 山椒塩
. . . CLICK here for Photos !
Mixed with salt, it can be used to sprinkle on tempura and other fried dishes.


hana sanshoo 花山椒 mountain pepper blossoms
kigo for late spring

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two kigo for spring

ki no me miso, kinomemiso 木の芽味噌 (きのめみそ) tree buds in miso
sanshoo miso 山椒味噌（さんしょうみそ）mountain pepper in miso
sansho miso
for example
kakuni braised berkshire pork belly in sansho miso


kinome ae, kinomeae 木の芽和 (きのめあえ) tree buds in dressing
sanshoo ae 山椒和（さんしょうあえ） mountain pepper in dressing
sansho ae, sansho-ae

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kigo for late summer

aozanshoo 青山椒 (あおざんしょう) green mountain pepper


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kigo for all winter

fuyuzanshoo 冬山椒 (ふゆざんしょう) Sansho in winter
futan sanshoo ふだん山椒（ふだんさんしょう）
. . . CLICK here for Photos !



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sanshoo surikogi boo 山椒すりこぎ棒 pestle
Branches of the tree are also used to make surikogi pestles.
. . . CLICK here for Photos !


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Worldwide use

Szechuanpfeffer

japanischer Pfeffer; Gelbholz

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Things found on the way

Sansho (Prickly ash)

By LINDA INOKI, Japan Times

Isei: And do you remember using cyanide to catch fish and insects?
Seinosuke: Oh yes. It seems incredible now, but I just used to hang the jar, full of poison, on the wall at home.
Isei: What we did with fish was wrap the powder in a piece of cloth, tie it on the end of a stick, and dip it in the river; and in no time at all, fish would float up to the surface. You could bring them round by putting them in clean well water. Surprisingly enough, we even ate the things later; it didn't seem to do us any harm. Another way of doping them was with a mixture of crushed prickly-ash and tea berries.

From "Memories of Silk and Straw, A Self-Portrait of Small-Town Japan,"
by Junichi Saga, translated by Garry Evans (Kodansha International)


In mid-autumn, the small tree known as sansho, or Japanese prickly ash (Zanthoxylum piperitum) , produces red berries. As they ripen they turn brown and split to reveal shiny black seeds. Traditionally, the seeds are ground with a pestle made from prickly ash wood, and this produces one of the few spices used in Japanese cuisine. The resulting sansho pepper is pungent with a lemony tang, and it is popular sprinkled over unagi (grilled eel). The tender spring leaves are also aromatic and make attractive garnishes for dishes such as goma-dofu (sesame tofu).

However, there is a spectacular insect that also finds the leaves tasty.
The beautiful swallowtail butterfly often lays its eggs on prickly ash shrubs, so at this time of year you might find large, bright-green caterpillars steadily munching their way through the last of the autumn leaves. They are very neat eaters, and can pick the small leaflets clean, leavingjust the prickly veins behind. Last year I found several of these caterpillars on a small prickly ash tree, and one day, around the end of October, I watched one of them attach itself to the spiny tree trunk with a silk thread. A few minutes later it started to change color, and soon it became a chrysalis, well camouflaged against the rough bark where it would sleep the whole winter through.
source : Japan Times 2004

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Proverb

山椒は小粒でもピリリと辛い
sanshoo wa kotsubo demo piriri to karai

even if the seeds are small, they are very spicy

refering to a person who might be small of stature, but with a sharp intelligent mind.


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sanshoo tengu 山椒天狗
tengu made from wood of the mountain pepper

with one more photo
. Folk Toys from Gunma .


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HAIKU

面白や月に山椒の皮剥げば　　
omoshiro ya tsuki ni sanshoo no kawa hageba　　

how interesting !
peeling the bark off the mountain pepper　　　
in moonshine 　　　

Masaoka Shiki 正岡子規
Tr. Gabi Greve




Illustration by terry steudlein, September 2008

Further discussion of this haiku
Happy Haiku Forum

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塗椀の重くて母の木の芽和　　　
nuriwan no omokute haha no kinomi ae

the laquer bowl
feels so heavy ...
mother's tree buds dressing 　　　　　　　

Katsura Nobuko 桂　信子


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Related words

***** WASHOKU : INGREDIENTS

sanshou
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Shooyu ... Soy Sauce

[ . BACK to WORLDKIGO TOP . ]
. Legends about Soy Sauce .
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Soy Sauce , Sojasoße, Sojasauce

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

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Explanation

making soy sauce, shooyu tsukuru
醤油作る (しょうゆつくる)
hishio tsukuru 醤作る (ひしおつくる)
kigo for late summer


© PHOTO :　shokubunka

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Soy sauce is maybe the most important item on the Japanese table. Little flasks and containers to poor your own (see below) are the colorful addition to any table setting.

Many of my Japanese friends carry a bottle of their favorite brand when they travel abroad, and some even when they travel in Japan.


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hishio is the base of soy sauce, prepared from fermented beans, rice, wheat, 麹 kooji yeast and other ingredients. It was a special food in the Heian period for the aristocracy, and only later became more widespread.
Saltwater is mixed to the soybeans and kooji to subpress unwanted bacteria and enhance the good bacteria. The mix is left standing for about one year before consumption.
Eaten like this on plain white rice it is a delicacy.
Today still prepared by hand in Choshi, Chiba prefecture.
醤司 : 室井 房治

. Kōjimachi (麹町 / 麴町 Kojimachi district in Edo .


History of Soy Sauce in Japan

Soy Beans as Kigo


kokubishio 穀醤（こくびしお) fermented grains and beans
kusabishio 草醤（くさびしお） fermented vegetables
shishibishio 肉醤（ししびしお） fermented meat
uobishio 魚醤（うおびしお）fermented fish

These are the Chinese predecessors since more than 2500 years ago of our HISHIO.
It was prepared in the imperial office for "fermentated food" 醤院（ひしおつかさ）, hishiotsukasa.


Kinzanji miso 径山寺（きんざんじ）味噌 was brought back to Japan by the Zen monk Kakushin 覚心（かくしん） in 1254 and marked the beginning of miso making. Some farmers from Kishu village of Yuasa 湯浅の村 prepared the miso as he told them and found some liquid at the bottom of the barrels, they called tamari shooyu たまりしょうゆ.

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Soy sauce (US) or soya sauce (Commonwealth) is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. Soy sauce was invented in China, where it has been used as a condiment for close to 2,500 years. In the 7th century, Buddhist monks introduced soy sauce into Japan where it is known as shoyu. The Japanese word "tamari" is derived from the verb "tamaru" that signifies "to accumulate," referring to the fact that tamari was traditionally produced as the liquid byproduct that was produced during the fermentation of miso. Japan is the leading producer of tamari. Soy sauce is used widely in East and Southeast Asian cuisines and appears in some Western cuisine dishes.

Authentic soy sauces are made by mixing the grain and/or soybeans with yeast or kōji (麹, the mold Aspergillus oryzae or A. sojae) and other related microorganisms. Traditionally soy sauces were fermented under natural conditions, such as in giant urns and under the sun, which was believed to contribute to additional flavours. Today, most of the commercially-produced counterparts are fermented under machine-controlled environments instead.

Although there are many types of soy sauce, all are salty and earthy-tasting brownish liquids used to season food while cooking or at the table. Soy sauce has a distinct basic taste called umami by the Japanese (鮮味, 鮮味 lit. "fresh taste").
Umami was first identified as a basic taste in 1908 by Kikunae Ikeda of the Tokyo Imperial University. The free glutamates which naturally occur in soy sauce are what give it this taste quality.



Koikuchi (濃口)
Originating in the Kantō region, its usage eventually spread all over Japan. Over 80% of the Japanese domestic soy sauce production is of koikuchi, and can be considered the typical Japanese soy sauce. It is produced from roughly equal quantities of soybean and wheat. This variety is also called kijōyu (生醤油) or namashōyu (生しょうゆ) when it is not pasteurized.

Usukuchi (淡口) "thin soy sauce"
Light-colored soy sauce. Particularly popular in the Kansai region of Japan, it is both saltier and lighter in color than koikuchi. The lighter color arises from the usage of amazake, a sweet liquid made from fermented rice, that is used in its production.

Tamari (たまり)
Produced mainly in the Chūbu region of Japan, tamari is darker in appearance and richer in flavour than koikuchi. It contains little or no wheat; wheat-free tamari is popular among people eating a wheat free diet. It is the "original" Japanese soy sauce, as its recipe is closest to the soy sauce originally introduced to Japan from China. Technically, this variety is known as miso-damari (味噌溜り), as this is the liquid that runs off miso as it matures.

Shiro (白, "white")
A very light colored soy sauce. In contrast to "tamari" soy sauce, "shiro" soy sauce uses mostly wheat and very little soybean, lending it a light appearance and sweet taste. It is more commonly used in the Kansai region to highlight the appearances of food, for example sashimi.
Saishikomi (再仕込, twice-brewed)
This variety substitutes previously-made koikuchi for the brine normally used in the process. Consequently, it is much darker and more strongly flavored. This type is also known as kanro shoyu (甘露醤油) or "sweet shoyu".
Gen'en (減塩)
Low-salt soy sauces also exist, but are not considered to be a separate variety of soy sauce, since the reduction in salt content is a process performed outside of the standard manufacture of soy sauce.
Amakuchi (甘口)
Called "Hawaiian soy sauce" in those few parts of the US familiar with it, this is a variant of "koikuchi" soy sauce.

All of these varieties are sold in the marketplace in three different grades according to how they were produced:

Honjōzō hōshiki (本醸造 方式)
Contains 100% naturally fermented product.
Shinshiki hōshiki (新式 方式)
Contains 30-50% naturally fermented product.
Tennen jōzō (天然 醸造)
Means no added ingredients except alcohol.

All the varieties and grades may be sold according to three official levels of quality:

Hyōjun (標準)
Standard pasteurized.
Tokkyū (特級)
Special quality, not pasteurized.
Tokusen (特選)
Premium quality, usually implies limited quantity.

Other terms unrelated to the three official levels of quality:

Hatsuakane (初茜)
Refers to industrial grade used for flavoring, powder.
Chōtokusen (超特選)
Used by marketers to imply the best.
©　More in the WIKIPEDIA !



shiroshooyu ... しろしょうゆ (白醤油) "white soy sauce"
„Weiße Sojasoße“, aus Weizen. Spezialität von Aichi.


shooyu sofuto しょうゆソフトクリーム Softice with soysauce flavor
醤油ソフトクリーム
. . . CLICK here for Photos !
Softeis mit Sojasauce



ISHIRI いしり　fish soy sauce from the Noto peninsula, Ishikawa
魚醤油


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Engelbert Kaempfer
mentions the taste of food from time to time. Thus receiving a meal in the shogunal chambers he writes with regard to shooyu:

"Next to that stood a porcelain bowl with a few slices of raw salmon, marinated or pickled, with a little brown soup like soy, but not as strong, rather sweeter, ...."
(, p. 411; Kaempfer uses the word "Soje".)

Elsewhere (p. 68), explaining the use of soy beans he mentions miso "which in cooking takes the place of butter" and also shooyu (here "Soeju") "which is used as marinade or sauce to flavor food, and is served at every meal. It is exported as far as Holland."

The production of miso and shooyu he explains in more detail in Fasc. V of his Latin work (pp. 839-40).
This has been put on the internet by various universities. One site is
http://gdz.sub.uni-goettingen.de/dms/load/img/?PPN=PPN487493915

source : pmjs January 2011


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awasejooyu 　合わせ醤油　soy sauce mixed with ...

donburimono no tsuyu つゆ for rice bowls
with sake, mirin, and dashi

goma jooyu ごま醤油 with sesame
and some sugar

karashi jooyu からし醤油 with mustard
and dashi and a bit of sugar

ponzu jooyu ポンズ醤油
soy sauce with juice of citrus fruits


shooyu ame, shooyu-ame 醤油飴 しょうゆあめ hard candy with soy sauce flavor
Bonbons mit Sojasauce-Geschmack / 醤油の飴
. . . CLICK here for Photos !


sukiyaki no warishita すき焼きの割り下 for sukiyaki
with mirin, dashi, sugar and a bit of sake
shitaji 下地 was the original name for soy sauce, which was then diluted (wari) with dashi and other ingredients. wari shitaji 割り下地, became warishita.
WASHOKU
warishita in Kanto and Kansai


tentsuyu 天つゆ for tenpura
with mirin and dashi

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ori 澱 (おり) dregs, sediment when making soy sauce
It is still quite rough and not for sale.
Local houswifes and neighbours of a soy sauce producer can get a bottle full to make special pickles.

orizuke おり漬け pickles with ori dregs
. . . CLICK here for Photos !



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The best online information

SOY info center



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Worldwide use


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Things found on the way

Soy Sauce dispensers with Daruma
Sojasoßenfläschchen, 醤油差しshooyu sashi



Daruma Museum Japan






. . . CLICK here for more Photos !


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HAIKU

soy sauce stains
on my silk tie -
careless pleasures

Mike Garofalo
Saba Maki, autumn of 1999


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Related words

***** Soy Beans as Kigo
soya- sose Soyabohnen, soyasosse

***** Kanro-Ni, sweet simmering

***** Soy Sauce Pudding / shooyu purin 小豆島醤油プリン

WASHOKU : INGREDIENTS

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soyasauce - #shoyu #soysauce -
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Su Vinegar

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Vinegar (su)

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

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Explanation

Su 酢 , komezu, komesu 米酢　rice vinegar


awasezu, awase su　合わせ酢 winegar mixed with
..... amazu 甘酢 sweet vinegar
..... genmaizu 玄米酢 brown rice vinegar
..... gomazu 胡麻酢 with soy sauce, ground sesame and sugar
..... junmaizu, junmaisu　純米酢 pure rice vinegar
..... kurosu 黒酢 black vinegar, from brown rice. Sometimes royal jelly is added for a drink to be mixed with water
..... mannenzu 万年酢 "10000 years" vinegar
..... nimaizu 二枚酢 with soy sauce
..... ponzu ポンず (ポン酢) with juice of citrus fruits
..... sanbaizu 三杯酢 with light soy sauce and sugar
..... sushizu 寿司酢 for sushi, with sugar and salt (Kansai)
..... tomosu とも酢　"marinated in vinegar"
..... Tosa zu 土佐酢 wish light soy sauce, sugar, dashi and katsuobushi


. . . CLICK here for Photos of rice vinegar !


in Japan mostly rice vinegar is used, but other types like
wine vinegar ワインヴィネガー are also available.


goosei su 合成酢 blended vinegar
from rice and grains. goseisu


kokumotsuzu 穀物酢 vinegar from grains
Made with acetic acid bacteria. Often used for marinating fish.


. Namasu なます- 膾 - 鱠 vinegar dressing .


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quote
The Japanese kanji character for vinegar is made of two elements.
The left side is the kanji for sake and the right is the verb “to make.” What that means is that it is made from sake. Other than this rice vinegar, there are also fruit-based vinegars, such as ponzu. The typical vinegar-dishes are su-no-mono (marinated salad), but vinegar is also used on ramen noodles and yaki-soba (fried soba noodles).

In Japanese cuisine, it is also common to blend vinegar with other condiments to make flavored vinegars.

Ponzu soy sauce: Mixed with citrus juices such as sudachi, soy sauce, soup stock and other flavorings.
Sushizu: This vinegar, used to make sushi rice, is blended with sugar, salt, mirin and other condiments.
Sanbaizu: 三杯酢 Vinegar, soy sauce and mirin, mixed in equal parts.
Tosazu: A blended vinegar made by mixing with soy sauce, mirin and soup stock from ingredients such as katsuo-bushi (dried bonito) and kombu (kelp), bringing the mix to a boil and leaving it to cool.

Vinegar has traditionally been used as a food preservative. Vinegar itself seldom spoils, but as it is a foodstuff, it should be handled with careful attention to hygiene. It also corrodes metals, so it should be kept in a glass or enamel container and stored in a cool, dark place. Flavored vinegars such as ponzu can spoil, so they should be kept refrigerated.


Fundodai vinegar
is the light tasting fermented vinegar. Its color is very light and acidity is clean and mild, so it is suitable for various kinds of sour flavored dishes.

Nijisseiki Pear Vinegar
101 years since i was first grown, Nijisseiki Pear has now been made into a delicious fruit vinegar. This carefully made full-fledgied fermented vinegar is produced using only Tottori-grown pears, giving it a refreshing, simple taste that doesn't overpower the natural flavors of other ingredients, making it ideal for a variety of Japanese, Wester, and Chinese dishes.

Uchibori Vinegar
Pure rice vinegar is made by brewing pure rice sake using rice and malted rice through traditional Japanese process, and then fermenting it into vinegar. This vinegar has rich flavor and enables you to enjoy authentic Japanese dishes in your own dining room.

source : 　www.jetro.org

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. WASHOKU ankoo no tomosu
あんこうのとも酢 ankoo angler fish with vinegar


akashisosu akashiso su 赤紫蘇酢 （しそす)
red perilla vinegar
Diluted as a summer drink or as dressing for salads.
Perilla frutescens
. . . CLICK here for Photos !




. WASHOKU
akazu 赤酢 red vinegar
Used for Edomae-zushi. also called
kasuzu 粕酢 ( かすず) sake lee vinegar



Funazushi 鮒寿司（ふなずし） sushi with crucian carp
Vor der Verwendung von Essigreis wurden Fische und Meeresfrüchte für längere Zeit in Salz und manchmal Essig eingelegt und gepresst, um sie haltbar zu machen (narezushi). Diese Form der Zubereitung, im 7. Jahrhundert aus China übernommen, wird heute noch z. B. in Shiga für das „Karauschen-Sushi“ (funazushi) verwendet, das dadurch einen besondern Eigengeschmack bekommt.


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kimizu きみず【黄身酢】 vinegar dressing with egg yolk
Mix strongly with a mixer.
This tasts good on fish, seafood or vegetables.
. . . CLICK here for Photos !



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. WASHOKU
suppa-ni すっぱ煮 sour simmered food 　



tadezu 蓼酢 たでず　(tade su) water pepper with vinegar
Persicaria hydropiper　
. WASHOKU
tade su 蓼酢（たです） tade vinegar
kigo for all summer

Tade is a slightly bitter plant. Its leaves are ground in a mortar and then added to a bit of vinegar. This is a dip for salted fried fish (shioyaki), expecially fried trout in the area of the river Shimantogawa, Shikoku.
. . . CLICK here for Photos !





yuzuzu, yuzu-zu, yuzu su 柚子酢 vinegar with yuzu
CLICK here for PHOTOS !
Yuzu 柚子 ゆず　yuzu citrus fruit



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http://www.eonet.ne.jp/~shujakunisiki/s-15-14.html
www

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Worldwide use


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Things found on the way


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HAIKU

折々は酢になる菊の肴かな
ori ori wa su ni naru kiku no sakana kana

sometimes
vinegar on mum flowers becomes
an appetizer

Matsuo Basho
Tr. Jane Reichhold

Reichhold points out that
"'Sakana'肴 is an appetizer to be eaten with sake."

source : Larry Bole


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乞食も護摩酢酌むらん今日の春
kotsujiki mo gomazu kumuran kyoo no haru

even the begging priests
drink some ritual sake -
this first spring day

Kobayashi Issa

It was the first day of the first lunar month, New Year in the Edo period.


gomazu 胡麻酢 sesame with vinegar, see above.
Here written with the characters for 護摩, the fire rites of esoteric Buddhism.

In this context, it is an euphemism for ricewine, used by monks and priests who are officially not allowed to drink sake.
Other euphemisms are
hannyatoo 若湯（はんにゃとう）hot water of wisdom
Kara-cha 唐茶（からちゃ）tea from China


. Fire rituals, goma kuyoo 護摩供養 .


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Related words

***** WASHOKU : INGREDIENTS

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Namasu dressing

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Namasu なます vinegar dressing

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

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Explanation

namasu, 膾 , 鱠, なます
A kind of vinegar dressing. Mirin and sugar, lemon juice and a bit of salt ara also added to the mix. Sometimes the bones and cartilage of fish is also chopped finely.

Namasu is a kind of fish salad.


Do not mix the name with NAMAZU 鯰 なまず, the catfish.

Namazu and Daruma - The Catfish and Daruma
瓢箪、鯰とだるま...


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Recipe

basic, fat-free namasu vinegar dressing:

1 cup sugar
1 cup vinegar
1 tablespoon lemon rind
Juice of 1 lemon
1/2 teaspoon salt
1 tablespoon mirin
1 tablespoon dried shrimp, rinsed and minced

Eggplant Namasu

Ogo Namasu
A few ogo (crispy seaweed)

Combine ingredients, cover and shake well. Store in refrigerator.
Read more:
source : 　www.recipe-idea.com

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HISTORY

Toward the end of the Yayoi period, the story of Iwakamutsukari no Mikoto, the first-ever kitchen chef, is told in the Nihon-shoki chronicles of Japan.

The 12th emperor, Emperor Keikou 景行天皇, visited Awa no miya 安房の浮宮 to pay his respects to the late imperial prince Yamato Takeru no Mikoto. There he was presented with a dish called

"Umugi no Namasu 白蛤の膾（うむぎのなます）"

(clams, or in some versions, abalone or katsuo bonito).　


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From our WASHOKU KIGO database


SPRING

Asatsuki namasu 胡葱膾 (あさつきなます)
Japanese chives namasu dressing
CLICK here for asatsuki Photos !


Buna namasu 鮒膾 (ふななます)
crucian carp in namasu dressing, often with roe
buna no ko mabushi 鮒の子まぶし（ふなのこまぶし）
yamabuki namasu 山吹膾（やまぶきなます)
tataki namasu 叩き膾（たたきなます）
komori namasu 子守膾（こもりなます）,
komochi namasu 子持膾（こもちなます）
CLICK here for Photos !

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SUMMER

Arai 洗膾 (あらい, 洗魚) "washing fish" for raw consumption
arai suzuki 洗鱸（あらいすずき）
arai tai 洗鯛（あらいたい）
arai koi 洗鯉（あらいこい）
"raw preparation", namazukuri生作り（いきづくり）

Ayu namasu 鮎膾 (あゆなます)

Oki namasu 沖膾 (おきなます)
segoshi namasu 背越膾（せごしなます）
aji no segoshi 鯵の背越（あじのせごし）


中食や鮒の洗膾をよきものに
chuushoku ya funa no arai o yoki mono ni

lunch !
raw crucian carp in vinegar
will do just fine

Oba Hakusuitaro, Ooba Hakusuitaroo 大場白水郎


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AUTUMN

Hizu namasu 氷頭膾 (ひずなます)
vinegared fish head namasu
A speciality of the Northern provinces of Japan. The head cartilage parts are especially chopped up for this.
CLICK here for Photos !



Kiku namasu 菊膾 (きくなます)
vinegar pickles of chrysanthemum blossoms


The Chrysanthemum is one of the typical flowers of Autumn in Japan.
Chrysanthemum kiku, chiyomigusa (Japan)
Chrysanthemum Festival kiku matsuri (Japan)



Saki namasu 裂膾 (さきなます, 裂き膾)
"torn" vinegared sardins
They are not cut by a knife but are torn apart with the fingers.



Suzuki namasu 鱸膾 (すずきなます)
vinegared sea bass


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Worldwide use


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Things found on the way



source :　kirigakiri
old Imari porcelain 古伊万里膾皿

namasu sara 膾皿 plates to serve Namasu


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HAIKU


pickled chrysanthemum petals (kiku no namasu 菊の膾)


'While I was staying in Awazu, a tea ceremony master invited me and served vinegared chrysanthemum petals picked from the nearby beach'.

蝶も来て酢を吸ふ菊の膾哉
choo mo kite su o suu kiku no namasu kana

a butterfly also comes
to sip vinegar from namasu-pickled
chrysanthemum petals .
Tr. Gabi Greve


A butterfly comes also
To try the vinegared salad
Of chrysanthemum flowers.
Tr. Oseko



This hokku has the cut marker KANA at the end of line 3.

Written in autumn of 1690, 元禄3年晩秋.

MORE hokku about chrysanthemums by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .

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source :　rurou_2005

又やたぐひ長良の川の鮎膾
mata ya tagui Nagara no kawa no ayu namasu

once again - this rare
pickled sweetfish
from river Nagaragawa
Tr. Gabi Greve

The cormorants from Nagaragawa fish for ayu sweetfish, and the humans eat them afterwards.
Basho was lucky to watch the famous cormorant fishers at work.

Written in summer of 1688 貞亨5年夏

Oi no Kobumi 笈の小文
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .

MORE hokku of Basho about
. WKD : ukai 鵜飼 (うかい) cormorant fishing .

. WKD : Trout (ayu and masu) .

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木の下は汁もなますもさくらかな
. ki no moto ni shiru mo namasu mo sakura kana .
soup and fish namasu salad


MORE - hokku about food by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


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もてなしの　膳には旬の　鮒膾　　
motenashi no zen ni wa shun no buna namasu

on the delicate food tray
there is buna namasu
right for the season

Fukao Soshin 深尾素心
Tr. Gabi Greve

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鮒膾　瀬多の橋裏に　さす日かな　　
buna namasu Seta no hashiura ni sasu hi kana

buna namasu ...
behind the bridge of Seta
there is sunshine

Iida Dakotsu 飯田蛇笏
Tr. Gabi Greve

The bridge of Seta is also mentioned in haiku by Matsuo Basho.


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鮮膾や露泛べたる錫の鉢
sennamasu ya tsuyu ukibetaru suzu no hachi

fresh namasu fish -
dewdrops hover over
the tin pot

Aoki Getto 青木月斗


suzu no hachi 錫の鉢 (すずのはち) small pot of tin


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Related words

***** Vinegar (su)

***** Zen, Tray, Dinner tray, box tray (hako zen) ...


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Nori laver seaweed

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Laver seaweed (nori)

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

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Explanation

laver, sea lettuce, nori　海苔
..... 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


Saga nori 佐賀のり / 佐賀海苔 Saga Nori Laver. seaweed
from the Ariakekai Sea


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regional humanity kigo for the New Year

yukinori, yuki nori　雪海苔　"snow-nori"
also called
hatsu nori　初海苔, or ichiban nori 一番海苔
This is a local kigo about the iwanori from Sado Island and along the coast of Echigo. They are given as an offering to the deity of the New Year on January first.
Even Ryokan has written a poem about this nori.

越の海 野積の裏の 海苔を得ば 懸けて偲ばぬ 月も日もなし
良寛 Ryokan


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Nori (Japanese: 海苔) (Chinese: 海苔; pinyin: haitāi, Korean: kim or gim) is the Japanese name for various edible seaweed species of the red alga Porphyra including most notably P. yezoensis and P. tenera, sometimes called laver. The term nori is also commonly used to refer to the food products created from these "sea vegetables", similar to the Korean gim. Finished products are made by a shredding and rack-drying process that resembles papermaking. Japan, Korea, and China are the current major producers of nori.

Nori is commonly used as a wrap for sushi and onigiri. It is also a common garnish or flavoring in noodle preparations and soups. Nori is most typically toasted prior to consumption ("yaki-nori" in Japanese). A very common and popular secondary product is toasted and flavored nori ("ajitsuke-nori" in Japanese), in which a flavoring mixture (variable, but typically soy sauce, spices and sugar in the Japanese style or sesame oil and salt in the Korean style) is applied in combination with the toasting process. Nori is also eaten by making it into a soy sauce flavored paste noritsukudani (海苔佃煮).

A related product, prepared from the unrelated green algae Monostroma and Enteromorpha, is called aonori (青海苔 literally "blue nori") and is used like herbs on everyday meals like okonomiyaki and yakisoba.

Great source of Iron and Calcium.
©　More in the WIKIPEDIA !
ao-nori

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Asakusa nori 浅草海苔 Nori from Asakusa / Edo





江戸自慢三十六興　品川海苔
Utagawa Toyokuni 3rd 歌川豊国三代

A lady is sitting next to a dinner tray, grilling the Nori for a moment over charcoal on a Hibachi brazier to make them crisp and more tasty.


- quote -
Nori is an indispensable element of any sushi meal. At first glance, the black sheets of dried seaweed may look unappetizing, but nori is a healthy, nutritious sea vegetable. The type called Asakusa nori was once synonymous with nori, but is now fast disappearing.

The primary countries with nori-eating cultures in the world today are Japan, South Korea, and parts of China. In Japan, nori is a handy food item that is either used to wrap balls or rolls of rice or sliced into thin strips and sprinkled over various food items as a condiment. In the past, Westerners unfamiliar with nori were surprised to see Japanese people eating "black paper." But today, nori is widely recognized as a health food derived from the sea, and it can be found on the shelves of most natural food shops and supermarkets in the United States.

When Japanese people hear the word "nori," most conjure up images of Asakusa nori. But the type that is sold today is invariably the type called Susabi nori, as it is almost impossible to find Asakusa nori on the market today.

- - - - - Origins
Nori in Korean is called gim, which grows from spores on underwater rocks and branches of sea plants. According to Chosen shokubutsu-shi (The Flora of Korea) by Korean culinary expert Chun Daesong, nori first entered Japan in the late sixteenth century following a military expedition to Korea by warlord Toyotomi Hideyoshi. Nori was reportedly brought back to Japan, first to Hiroshima and eventually to Edo (present-day Tokyo), after which nori aquaculture began in Tokyo Bay.

Great progress was made in aquaculture techniques following World War II. Nori is harvested much like green tea, with only freshly grown "sprouts" being plucked. Sprouts are soft while young, but they harden as they grow. Harvest periods are very short and yields small if the process is left completely to nature.

Thus a method was developed to prolong the harvest period. Seedlings on nets are lowered into the sea until they grow to around 3 to 4 centimeters. They are then drawn up and preserved in a frozen state. When the nets are lowered into the sea again, the nori starts growing again. This method has more than doubled nori's harvest period.

- - - - - The Disappearance of Asakusa Nori
Nori usually refers to amanori (genus Porphyra), of which the Asakusa variety was once quite common. Most amanori freshly harvested off Japan's coast has a sweet aroma and a faintly sweet taste, giving rise to its name (amanori means "sweet nori"). Most amanori is found along the Pacific coast, in the Seto Inland Sea, and on the northwest shores of Kyushu in the upper intertidal. It is most commonly seen near river mouths, where water tends to have lower salinity.

Asakusa nori is extremely vulnerable to changes in temperature and to seawater contamination and is highly susceptible to disease. It may only be natural, then, that this type gradually disappeared as pollution grew more serious in Japan.

- - - - - Shigemi Koga, an Asakusa Nori Grower
Growing Asakusa nori without acid treatment requires the use of healthy seeds. Shigemi Koga (58) thus frequently visits a fisheries research center that cultivates a type of Asakusa nori called Noguchi in June to check the growth of seedlings. In September he prepares the breeding grounds by inserting metal poles that will hold the nets, and in mid-October, when seawater is around 22 to 23 degrees, he releases the spores. If seawater temperatures rise too high, the seedlings will die. To each net he hand-ties small bags of oyster shells that contain nori filaments. This is a task that continues from early morning to late at night with the help of many colleagues.

- - - - - Preserving Asakusa Nori
There are others in Kyushu's Ariake Bay-where Susabi nori has become the norm-besides Koga who are at least choosing not to cave in to the acid treatment trend in an effort to keep Asakusa nori aquaculture alive.
Read more :
- source : tokyofoundation.org - Shiokawa, Kyoko 2008-


. Asakusa 浅草 district in Edo .
Seaweed Shop of Nakajimaya Heiemon
御膳海苔所 . 中島屋平左衛門

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Worldwide use

Nori : Rotalgentang


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Things found on the way


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HAIKU

Matsuo Basho wrote :




衰ひや歯に喰ひ当てし海苔の砂
otoroi ya ha ni kuiateshi nori no suna

getting weak
when a tooth bites down
sand in seaweed
Tr. Reichhold


ebbing strength--
my teeth detect a grain of sand
in the dried seaweed
Tr. Ueda


teeth sensitive to the sand
in salad greens --
I'm getting old
Tr. Hass


feeling decrepit
biting on a bit of sand
in the dried seaweed
Tr. Larry Bole


Written in 1691 元禄4年, Basho age 48.
Suddenly Basho feels old, by just a small incident at the dinner table.
(This hokku has the cut marker YA at the end of line 1.)


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For his time he wasn't a young man anymore, not old, but the common age of dying was around 50. He didn't need to use oysters to become aroused so he wrote:


牡蠣よりは海苔をば老の売りもせで　
kaki yori wa nori o ba oi no uri mo sede

rather than oysters
it's dried seaweed one should sell
when one is old

Basho has no need for oysters because he is of age, but to stay healthy he ate dried seaweed.

source : Kristjaan Panneman





Written in the spring of 1687 貞亨4年春.
It seems he observend an old man with a shoulder carrying pole, selling oysters, and wondered if the lighter seaweed would not be a better deal.

. . . . .





海苔汁の手際見せけり浅黄椀
nori jiru no tegiwa mise keri asagi wan

he is so skillfull
at serving seaweed soup -
in this laquer bowl l
Tr. Gabi Greve



seaweed soup
shows such skill
in a decorated bowl　
Tr. Reichhold



Written in 1684 貞亨元年.
He visited his disciple Kasuya Chiri 粕谷千里, who lived in Asakusa, Edo, a place famous for its nori even today.
The green norijiru soup was served in a light yellow bowl to make a colorful contrast.


asagiwan 浅葱椀 "blue laquer bowl"
in the translations of Shirane
The bowls are covered with black laquer and then decorated with golden flower and bird design.

More haiku by Basho and details about
. asagiwan 浅葱椀 - Bowls and Haiku .

***** . asagi あさぎ - 浅黄 - 浅葱 hues of light yellow, green and blue .


MORE food hokku by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


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Related words

***** Seaweed (kaisoo) Japan

Including laver (nori), kelp (wakame), duckweed (mo) and agar agar (tengusa)

Seaweeds are a daily ingredient in Japanese food.
Seaweeds are sometimes called "sea vegetables".
Sea vegetables are seaweeds used as vegetables.

. .. . . . . . . . . . . . .. BACKUP

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）
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

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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

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WASHOKU : INGREDIENTS


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