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Clamshell (hamaguri)
***** Location: Japan
***** Season: All spring
***** Category: Humanity
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Explanation
clamshell, hard clam, hamaguri 蛤 (はまぐり)
Meretrix lusoria. Venus clam, clam shell
Common orient clam
hodgepodge with clamshells, hamaguri nabe 蛤鍋(はまなべ)
steamed hamaguri, mushi hamaguri 蒸蛤(むしはまぐり)
hamaguri broth, hamatsuyu 蛤つゆ(はまつゆ)
grilled hamaguri, yaki hamaguri 焼蛤(やきはまぐり)
suhamaguri 洲蛤(すはまぐり)
hamaguri with vinegar, su hamaguri 酢蛤(すはまぐり)
Heat shimmers (kageroo), also called
"shell tower" kai yagura 貝櫓, kairoo 貝楼
People of old believed that a clam shell (hamaguri) would cough up air and produce a tower in the air. Other stories say it was a huge frog who belched.
Heat shimmers, KIGO
yakihamaguri, grilled right by the seaside, are a favorite with the Japanese. I remmeber the many stalls at Enoshima near Kamakura.
. . . CLICK here for Photos !
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other types are
choosen hamaguri チョウセンハマグリ Meretrix lamarcki
"Korean clam"
shina hamaguri シナハマグリ Meretrix petechialis
"Chinese clam"
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Some dishes with this clam
sakamushi ハマグリのさかむし, ハマグリの酒蒸し
simmered in ricewine
. . . CLICK here for Photos !
Speciality of Hyogo, Kinosaki Onsen 城崎温泉(きのさきおんせん)
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時雨はまぐり, 時雨蛤 shigure hamaguri,
clamshells in sweet syrup
speciality of Mie prefecture
. . . CLICK here for Photos !
This refers back to the famous battle of Sekigahara (1600), near Ogaki castle, where the fishermen of Kuwana gave some clams to Tokugawa Ieyasu.
The clams are harvested out of the sand and then left for a while in a bucket of plain water to spit out the sand they still have in their body. They are then boiled in this water with shredded ginger roots and then cooled. Next they are simmered in special soy sauce from Ise (tamari shooyu たまり醤油) and flavored with sweet mizuame syrup.
see the haiku below !
. Sekigahara 関ヶ原 .
yakihamaguri 焼蛤 grilled Hamaguri, baked clams
The clams of Kuwana have quite a soft texture and a rich flavor. Until our day they are served in many restaurants in the city.
桑名 四日市へ三里八丁 - 3 ri and 8 cho to Yokkaichi
(about 12.7 km from Kuwana to Yokkaichi)
葛飾北斎 Katsushika Hokusai
Before starting the walk, people enjoyed some Hamaguri.
They were grilled in a fire with pine cones to add flavor, but it also produced a lot of ashes.
On the image you can see one lady fanning the fire, turning her face the other side to avoid the smoke.
歌川広重 Hiroshige - Kuwana
Detail of grilling the Hamaguri in a roadside stall.
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sushi looking like hamaguri, hamagurizushi
はまぐり寿司
Served for the Doll Festival (hina matsuri) Peach Festival, Girl's Festival
A thin omelette is folded like a clam and filled with sushi rice and some other ingredients.
http://www.justhungry.com/shell-shaped-sushi-hamaguri-zushi-girls-festival
wanko hamaguri わんこハマグリ venus clamshells to eat in fast competition
wankosoba, eating buckwheat in this way, is famous in Morioka. But this way of eating hamaguri is a speciality of the restaurant Kuwana 桑名 on Ishigaki Island 石垣島.
. . . CLICK here for Photos !
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Worldwide use
Venusmuschel
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Things found on the way
Painting by Hakuin
Hamaguri Kannon 蛤観音, 蛤蜊
One of the 33 incarnations of Kannon Bosatsu.
The incarnation Nr. 25 is called Hamaguri. When emperor Bunso of China in the year 831 wanted to eat a clamshell, it transfigured itself into a Kannon Bosatsu.
25. In einer Venusmuschel. (Koori, Hamaguri)
Als der chinesische Kaiser Bunsoo im Jahre 831 eine Venusmuschel (hamaguri) essen wollte, verwandelte sich diese in eine Kannon.
Kannon with Fish Basket, Gyoran Kannon
魚籃観音(ぎょらんかんのん)
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Dajare, play of words of the Edo period
sono te wa kuwana no yaki-hamaguri
その手は桑名の焼きはまぐり >
「その手は桑名い」 > 「その手は食わない」
Puns, dajare 駄洒落 ダジャレ, だじゃれ Daruma Museum
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. Famous Places of Edo .
Hamagurichoo 蛤町 Hamaguri Cho district
former 深川蛤町 一・二丁目 Fukagawa Hamaguri cho first and second district until 1911
now 江東区永代二丁目、門前仲町一・二丁目 Koto ward, Eitai second district, Monzennaka cho first and second district.
This district used to be on the shore and many fishermen lived here, looking for Hamaguri and fish. Eventually the Edo government reclaimed the land around 1600 and the third Shogun Iemitsu, when visiting the area, gave the name Hamaguri to the place.
Many fish dealers soon came to live here too and the sound of vendors could be heard.
Hamaguribori 蛤堀 Hamaguri moat
The famous explorer Mamiya Rinzō 間宮林蔵 Mamiya Rinzo (1775 - 1844) spent his last years in Hamaguri.
- - - More in the WIKIPEDIA !
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Kai-awase game with Daruma San
Kai-Awase clam shell game / More Photos
貝合; 貝合わせ; 貝合せ, かいあわせ
a game popular since the Heian period.
with poems of the Heian period and their poets
kigo for all spring
kaiawase, kai-awase 貝合 (かいあわせ) clam shell game
Spiel mit Muscheln
..... kai ooi 貝覆(かいおおい)container for the clam shell game
..... kaioke, kai oke 貝桶(かいおけ)container
Most were beautifully decorated.
. . . CLICK here for Photos !
- quote -
kaiawase 貝合
Also called kaiooi 貝覆. A shell-matching game played originally by nobles in the Heian period. A half clam shell was decorated and placed outer side-up. The matching half of the design was painted on other half shells and they were turned over one by one by players competing to match pairs. A poem or miniature painting was added inside each shell in order to facilitate matching, with the first part of a 32-syllable poem written on one half and the latter part written on its mate, while both halves were detailed with an identical motif.
The most popular subjects are flowers and episodes from GENJI MONOGATARI 源氏物語 (The Tale of Genji). The Hayashibara 林原 Museum's (Okayama prefecture) set of 180 pairs of illustrations from the GENJI MONOGATARI is a beautiful example from the Edo period.
Sets of kaiawase were often part of a bridal trousseau and this one is recorded as being brought by the bride of Ikeda Mitsumasa 池田光政 in 1628. The minute paintings are in the traditional *yamato-e やまと絵 style characterized by lavish gilt backgrounds. Hexagonal boxes *kaioke 貝桶 used for storing pairs of shells especially in the Edo period, were often decorated in the *makie 蒔絵 lacquer technique using much gold or silver.
- source : JAANUS -
. The Heian Period 平安時代 Heian jidai (794 - 1185) .
- Introduction -
. kai zaiku 貝細工 sea shell craft .
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Kai-ooi, Kai-Oi, Kaioi 貝おほひ Seashell Game
Book by Matsuo Basho, 1672
The Shell Game,
collected poems by Basho and 32 poets, edited by Basho, and dedicated to Ueno Tenjingu shrine 上野天神宮 in Iga.
This book is about a haiku contest in thirty rounds (sanjuuban ku awase). Pairs of two haiku, each one by a different poet, are matched and Basho discusses them. He also contributed two haiku, see below. His critical comments and the way he refereed the matches are most interesting. He seems to be a man of brilliant wit and colorful imagination, who had a great knowledge of popular songs, fashionable expressions, and the new ways of the world in the Edo period. This book was written in the light spirit of HAI kai.
Two haiku by Basho from this book:
きてもみよ甚兵が羽織花衣
kite mo miyo jinbe ga haori hanagoromo
(kite mo miyo : This is a double play with words, come and see, or come and wear this jinbei when looking for cherry blossoms.)
come and look!
put on a Jinbei robe
and admire the blossoms
Tr. Makoto Ueda
女男鹿や毛に毛がそろうて毛むつかし
meoto jika ya ke ni ke ga soroute ke muzukashi
husband and wife deer -
their hair is all the same
but sometimes it's different
寛文12年, Basho at 29 years
(This is a pun with ke muzukashi、to be hard to get along with.)
. light summer suit with short legs 甚兵衛 jinbei .
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .
quote
The Seashell Game (貝おほひ, Kai Ōi? is a 1672 anthology compiled by Japanese poet Matsuo Bashō, in which each haiku is followed by critical commentary he made as referee for a haiku contest.It is Bashō's earliest known book, and the only book he published in his own name. The work contains 60 haiku by 36 poets, including two by Bashō himself.
The format is based on a children's game where two seashells were placed side by side and compared. Bashō compares pairs of haiku by different authors in the same manner in the book. According to scholar Sam Hamill, The Seashell Game shows Bashō "to be witty, deeply knowledgeable, and rather light-hearted."
Bashō compares the following pair of verses on the topic of colourful autumn leaves:
How like it is to
A midwife's right hand–
Crimson maple leaf!
—Sanboku
"I haven't crimsoned.
Come and look!" So says the dew
On an oak branch
—Dasoku
In his commentary, Bashō declares that the first poem "ranks thousands of leagues" above the second.
© More in the WIKIPEDIA !
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Clam Go Stones from Hyuga Town 日向はまぐり碁石
Hyuga hamaguri Go-ishi
Hyuga City in Miyazaki Prefecture, Japan, is recognized as one of the most important clam shell Go stone producers in the World. Until the early 1900's clams from the Hitachi, Mikawa, and Kuwana areas of Japan were thought of as being the best for the production of high quality clam shell Go stones. However, around this time, a travelling salesman from Toyama Prefecture passed through Hyuga and took note of the quality of Hyuga "hamaguri" clam shells. The Hyuga clams had shells even thicker and denser than those coming from the other areas. The Hyuga clams were taken to Osaka and Hyuga very quickly gained a reputation as being the source of material for first class stones.
Nearly a century has passed since then, and those three areas, once known as leaders in the Go stone industry, have disappeared. Only Hyuga remains; constantly striving to maintain, and improve upon, traditional techniques. Hyuga takes pride in being the best and only home of clam shell Go stones.
However, even Okuragahama in Hyuga, the home of the famous Hyuga hamaguri clams, is suffering a scarcity of clam shells. So much so that Go stones made in Hyuga from real Hyuga hamaguri shells have reached near legendary status. While stones produced in Hyuga are crafted using time-honored traditional techniques, most of the shells themselves are now imported from Mexico. Despite the shells' immigrant status, the stones so produced proudly bear the name "Hyuga Tokusei Goishi," "Hyuga-Crafted Clam Go Stones," and are loved and sought after by Go fans the World over.
source : www.kurokigoishi.co.jp
Go game, Igo 囲碁 topic for haiku
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The rebellion at the Hamaguri Gate
(蛤御門の変 Hamaguri gomon no Hen) of the Imperial Palace in Kyōto took place on August 20, 1864 and reflected the discontent of pro-imperial and anti-alien groups. During the bloody crushing of the rebellion, the leading Chōshū clan was held responsible for it.
During the incident, the Aizu and Satsuma domains led the defense of the Imperial palace.
© More in the WIKIPEDIA !
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Umugaihime 蛤貝比売命(うむがいひめ)
Umugaihime is a personification of the
cherry-stone clam (hamaguri),
. WASHOKU
Umugaihime and Kisagaihime / akagai ark-shell clams
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HAIKU
At the end of his journey,
. Oku no Hosomichi 奥の細道 .
Basho wrote this haiku in Ogaki town:
蛤のふたみにわかれ行く秋ぞ
hamaguri no futami ni wakare yuku aki zo
the clamshell
divides in two and leaves
this autumn . . .
(like) a clamshell
divided in two we depart now
into this autumn . . .
The kakenotoba word with a double meaning here is
futami 二身 - 蓋身 two bodies
This expression can be interpreted in many ways.
Here Basho thinks of his physical separation from Sora, who has been his faithful companion on the road for so many weeks.
Basho also thinks of the body of his elder brother Matsuo Hanzaemon 松尾半左衛門, who had been home keeping the Basho family estate ever since Basho left him, more than 24 years ago.
His brother loved hamaguri clamshells.
There are also translations which interpret
FUTAMI as a place name in Ise 伊勢の二見.
Dividing like clam
and shell, I leave for Futami -
Autumn
. Futami Okitama Jinja 二見興玉神社 - Ise .
and meoto iwa (“husband and wife rocks,” or “wedded rocks”)
- English Reference -
. Matsuo Basho - Family Ties .
His Wife ? Jutei-Ni 寿貞尼
His Son ? Jirobei 二郎兵衛
His nephew Tooin 桃印 Toin
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Kobayashi Issa in Kamakura
蛤や在鎌倉の雁鴎
hamaguri ya zai-kamakura no kari kamome
O clams
meet the geese and gulls
of Greater Kamakura!
Tr. David Lanoue
Kamakura and Haiku
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More by Kobayashi Issa
はまぐりの芥(あくた)を吐かす月夜かな
hamaguri no akuta o hakasu tsukiyo kana
蛤の芥を吐する月夜かな
hamaguri no gomi o hakasuru tsuki yo kana
the clam vomits
mud...
a moonlit night
Tr. David Lanoue
clams in the bucket
left to spit out the mud
in the moonlit night
Tr. Makoto Ueda
moonlit night - -
clams left to spit out
the mud
paraverse by Gabi Greve
It was customary to have a bowl of clam soup on the night of the full moon.
Here are two haiku by Yanagidaru:
はまぐりは月見と聞いて死ぬ覚悟
hamaguri wa tsukimi to kiite shinu kakugo
when the clams
hear about the full moon night
they get ready to die
はまぐりのしぐれ焼き場へ籠で来る
hamaguri no shigureyakiba e kago de kuru
to the place
where they grill clams in sweet syrup
they come in palanquins
Haifuu Yanagidaru 誹風柳多留 (Edo period haiku poet)
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Related words
***** WASHOKU : INGREDIENTS
***** WASHOKU : FISH and SEAFOOD
WASHOKU : Shells, mussels and their cuisine
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- #hamaguri #kuwana -
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9/08/2008
Hamo pike conger
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Pike conger eel (hamo)
***** Location: Japan
***** Season: All Summer
***** Category: Animal and Humanity
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Explanation
dragontooth . Muraenesox cinereus
The best hamo come from the Inland sea and Awaji Island.
hamo 鱧 / 海鰻 pike conger eel
ikihamo 生鱧(いきはも)life hamo
matsuri hamo 祭鱧(まつりはも)"hamo for festivals"
especially the Gion festival in Kyoto, see below
mizuhamo 水鱧(みずはも)"water hamo"
kohamo 小鱧(こはも)small hamo
hihamo 干鱧(ひはも)dried hamo
hamo ichiyaboshi ハモ一夜干し dried for one night
gongiri 五寸切(ごんぎり)"cut is small pieces"
This is a special expression used in haiku, refering to the honegiri cutting of bones. It is also used as another name for the fish when prepared as food.
also the chinese characters 風海鰻 are used for hamo.
hamo no kawa 鱧の皮 (はものかわ) skin of the hamo
..... hamokawa 鱧皮(はもかわ)
. . . CLICK here for hamokawa Photos !
hamo-otoshi はもおとし / 鱧おとし hamo on ice
bite-sized pieces on ice or in a wooden tub, to keep you cool in summer
. . . CLICK here for Photos !
hamozushi 鱧鮓(はもずし) sushi with hamo
a kind of oshizushi. The fish is first grilled and covered with special sauce.
. . . CLICK here for Photos !
hamo sashimi はも刺身, a speciality of the Kyoto area in Summer. It is hacked very finely because of the many small bones and takes an experienced cook to prepare it properly.
. . . CLICK here for 鱧(はも)料理 Hamo Dishes . Photos !
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Hamo has two food seasons,
one is in summer, just after the rainy season is over. He is then eaten for the Gion Festival in Kyoto or the Tenjin Festival in Osaka (matsuri hamo). The Gion Festival is sometimes even referred to as "Hamo Festival".
In former times, this rather strong fish had to be carried in barrels of sea water from the coast to the captial in Kyoto, taking a few days.
His second best season to eat is in autumn when he is much fatter and called "gold hamo" 金鱧 or matsutake hamo 松茸鱧.
He is rich in vitamin A and calcium and iron.
His many bones are bothering when eating, so they must be cut very finely (honegiri 骨切り "cutting the bones") and the chef who prepares them must learn how to do that. In a span of one SUN 寸 (about 3 cm) you have to make cuts for 26 times in the flesh without cutting the skin below. A special hamo knife is used for this purpose. When it is then dipped into hot water it curls like a cherry blossom flower.
For tempura, the backbone of the fish is also used as some kind of "bone cracker" (hone senbei).
Hamo soup (suimono) is a delicate broth and the fish is slightly covered with kuzu arrowroot starch.
Referenc : Hamo cuisine in Kyoto
Botan-hamo 牡丹ハモ Hamo in Brühe
Genpei Yaki 源平焼き Gegrillter Hamo in 2 Varianten
suzuhamo スズハモ Muraenesox bagio
hashinaga hamo ハシナガハモ Oxyconger leptognathus
watakuzu hamo ワタクズハモ Gavialiceps taiwanensis
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Worldwide use
?Seeaal
Anago ist Meeraal
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Things found on the way
Gion matsuri 祇園祭り (ぎおんまつり)
Gion Festival in Kyoto
quote
The Gion Festival (祇園祭 ) takes place annually in Kyoto and is one of the most famous festivals in Japan. It spans the entire month of July and is crowned by a parade, the Yamaboko Junkō (山鉾巡行) on July 17.
Kyoto's downtown area is reserved for pedestrian traffic on the three nights leading up to the massive parade. These nights are known as yoiyama (宵山) on July 16th, yoiyoiyama (宵々山) on July 15th, and yoiyoiyoiyama (宵々々山) on July 14th. The streets are lined with night stalls selling food such as yakitori (barbecued chicken skewers), taiyaki, takoyaki, okonomiyaki, traditional Japanese sweets, and many other culinary delights. Many girls dressed in yukata (summer kimono) walk around the area, carrying with them traditional purses and paper fans.
During the yoiyama eves leading up to the parade, some private houses in the old kimono merchant district open their entryways to the public, exhibiting valuable family heirlooms, in a custom known as the Byōbu Matsuri, or Folding Screen Festival. This is a precious opportunity to visit and observe traditional Japanese residences of Kyoto.
History
This festival originated as part of a purification ritual (goryo-e) to appease the gods thought to cause fire, floods and earthquakes. In 869, the people were suffering from plague and pestilence which was attributed to the rampaging deity Gozu Tennō (牛頭天王). Emperor Seiwa ordered that the people pray to the god of the Yasaka Shrine, Susanoo-no-mikoto. Sixty-six stylized and decorated halberds, one for each province in old Japan, were prepared and erected at Shinsen-en, a garden, along with the portable shrines (mikoshi) from Yasaka Shrine.
© More in the WIKIPEDIA !
. Gion Matsuri / Gion Festival
and its kigo
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External LINKs
by Ad Blankestijn, Japan Navigator
Hamo is Daggertooth Pike-Conger, a white-meat fish from the eel family. As its English name reveals, it has a deep ripped mouth with sharp teeth at the upper and lower parts of the jaw. The name hamo comes from hamu, an old term for eating, because the fish uses its sharp teeth to eat almost anything from shrimps and crabs to small fish.
http://www.japannavigator.com/2009/07/16/hamo-kyoto-summer-dish/
Guide to Japan
http://www.japannavigator.com/2009/07/19/gion-festival-dictionary/
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HAIKU
飯鮓の鱧なつかしき都哉
izushi no hamo natsukashiki Kyoto kana
pike conger vegetable sushi -
how fond the memories
of Kyoto
Kikaku 宝井其角(たからいきかく)
izushi is a kind of sushi when fish is pickled with vegetables like radish or turnips (kaburazushi 蕪鮨(かぶらずし).
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竹の宿昼水鱧をきざみけり
take no yado hiru mizuhamo o kizamikeri
lodging in a bamboo grove -
for lunch they are cutting
pike conger in water
Matsuse Seisei 松瀬青々 (1869~1937)
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京にありて祭鱧食ぶひたすらに
Kyoo ni arite matsurihamo kuu hitasura ni
I am in Kyoto
and all I do is eat
festival pike conger
Kaneko Tohta 金子兜太
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大阪の祭つぎつぎ鱧の味
Oosaka no matsuri tsugi tsugi hamo no aji
Osaka Festival -
one after the other
the dishes with pike
Aoki Getto 青木月斗 (1879―1949)
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Related words
***** . Gion Matsuri 祗園祭 Gion Festival
***** WASHOKU : FISH and SEAFOOD SAIJIKI
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Pike conger eel (hamo)
***** Location: Japan
***** Season: All Summer
***** Category: Animal and Humanity
*****************************
Explanation
dragontooth . Muraenesox cinereus
The best hamo come from the Inland sea and Awaji Island.
hamo 鱧 / 海鰻 pike conger eel
ikihamo 生鱧(いきはも)life hamo
matsuri hamo 祭鱧(まつりはも)"hamo for festivals"
especially the Gion festival in Kyoto, see below
mizuhamo 水鱧(みずはも)"water hamo"
kohamo 小鱧(こはも)small hamo
hihamo 干鱧(ひはも)dried hamo
hamo ichiyaboshi ハモ一夜干し dried for one night
gongiri 五寸切(ごんぎり)"cut is small pieces"
This is a special expression used in haiku, refering to the honegiri cutting of bones. It is also used as another name for the fish when prepared as food.
also the chinese characters 風海鰻 are used for hamo.
hamo no kawa 鱧の皮 (はものかわ) skin of the hamo
..... hamokawa 鱧皮(はもかわ)
. . . CLICK here for hamokawa Photos !
hamo-otoshi はもおとし / 鱧おとし hamo on ice
bite-sized pieces on ice or in a wooden tub, to keep you cool in summer
. . . CLICK here for Photos !
hamozushi 鱧鮓(はもずし) sushi with hamo
a kind of oshizushi. The fish is first grilled and covered with special sauce.
. . . CLICK here for Photos !
hamo sashimi はも刺身, a speciality of the Kyoto area in Summer. It is hacked very finely because of the many small bones and takes an experienced cook to prepare it properly.
. . . CLICK here for 鱧(はも)料理 Hamo Dishes . Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Hamo has two food seasons,
one is in summer, just after the rainy season is over. He is then eaten for the Gion Festival in Kyoto or the Tenjin Festival in Osaka (matsuri hamo). The Gion Festival is sometimes even referred to as "Hamo Festival".
In former times, this rather strong fish had to be carried in barrels of sea water from the coast to the captial in Kyoto, taking a few days.
His second best season to eat is in autumn when he is much fatter and called "gold hamo" 金鱧 or matsutake hamo 松茸鱧.
He is rich in vitamin A and calcium and iron.
His many bones are bothering when eating, so they must be cut very finely (honegiri 骨切り "cutting the bones") and the chef who prepares them must learn how to do that. In a span of one SUN 寸 (about 3 cm) you have to make cuts for 26 times in the flesh without cutting the skin below. A special hamo knife is used for this purpose. When it is then dipped into hot water it curls like a cherry blossom flower.
For tempura, the backbone of the fish is also used as some kind of "bone cracker" (hone senbei).
Hamo soup (suimono) is a delicate broth and the fish is slightly covered with kuzu arrowroot starch.
Referenc : Hamo cuisine in Kyoto
Botan-hamo 牡丹ハモ Hamo in Brühe
Genpei Yaki 源平焼き Gegrillter Hamo in 2 Varianten
suzuhamo スズハモ Muraenesox bagio
hashinaga hamo ハシナガハモ Oxyconger leptognathus
watakuzu hamo ワタクズハモ Gavialiceps taiwanensis
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Worldwide use
?Seeaal
Anago ist Meeraal
*****************************
Things found on the way
Gion matsuri 祇園祭り (ぎおんまつり)
Gion Festival in Kyoto
quote
The Gion Festival (祇園祭 ) takes place annually in Kyoto and is one of the most famous festivals in Japan. It spans the entire month of July and is crowned by a parade, the Yamaboko Junkō (山鉾巡行) on July 17.
Kyoto's downtown area is reserved for pedestrian traffic on the three nights leading up to the massive parade. These nights are known as yoiyama (宵山) on July 16th, yoiyoiyama (宵々山) on July 15th, and yoiyoiyoiyama (宵々々山) on July 14th. The streets are lined with night stalls selling food such as yakitori (barbecued chicken skewers), taiyaki, takoyaki, okonomiyaki, traditional Japanese sweets, and many other culinary delights. Many girls dressed in yukata (summer kimono) walk around the area, carrying with them traditional purses and paper fans.
During the yoiyama eves leading up to the parade, some private houses in the old kimono merchant district open their entryways to the public, exhibiting valuable family heirlooms, in a custom known as the Byōbu Matsuri, or Folding Screen Festival. This is a precious opportunity to visit and observe traditional Japanese residences of Kyoto.
History
This festival originated as part of a purification ritual (goryo-e) to appease the gods thought to cause fire, floods and earthquakes. In 869, the people were suffering from plague and pestilence which was attributed to the rampaging deity Gozu Tennō (牛頭天王). Emperor Seiwa ordered that the people pray to the god of the Yasaka Shrine, Susanoo-no-mikoto. Sixty-six stylized and decorated halberds, one for each province in old Japan, were prepared and erected at Shinsen-en, a garden, along with the portable shrines (mikoshi) from Yasaka Shrine.
© More in the WIKIPEDIA !
. Gion Matsuri / Gion Festival
and its kigo
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External LINKs
by Ad Blankestijn, Japan Navigator
Hamo is Daggertooth Pike-Conger, a white-meat fish from the eel family. As its English name reveals, it has a deep ripped mouth with sharp teeth at the upper and lower parts of the jaw. The name hamo comes from hamu, an old term for eating, because the fish uses its sharp teeth to eat almost anything from shrimps and crabs to small fish.
http://www.japannavigator.com/2009/07/16/hamo-kyoto-summer-dish/
Guide to Japan
http://www.japannavigator.com/2009/07/19/gion-festival-dictionary/
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HAIKU
飯鮓の鱧なつかしき都哉
izushi no hamo natsukashiki Kyoto kana
pike conger vegetable sushi -
how fond the memories
of Kyoto
Kikaku 宝井其角(たからいきかく)
izushi is a kind of sushi when fish is pickled with vegetables like radish or turnips (kaburazushi 蕪鮨(かぶらずし).
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
竹の宿昼水鱧をきざみけり
take no yado hiru mizuhamo o kizamikeri
lodging in a bamboo grove -
for lunch they are cutting
pike conger in water
Matsuse Seisei 松瀬青々 (1869~1937)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
京にありて祭鱧食ぶひたすらに
Kyoo ni arite matsurihamo kuu hitasura ni
I am in Kyoto
and all I do is eat
festival pike conger
Kaneko Tohta 金子兜太
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大阪の祭つぎつぎ鱧の味
Oosaka no matsuri tsugi tsugi hamo no aji
Osaka Festival -
one after the other
the dishes with pike
Aoki Getto 青木月斗 (1879―1949)
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Related words
***** . Gion Matsuri 祗園祭 Gion Festival
***** WASHOKU : FISH and SEAFOOD SAIJIKI
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Labels:
ingredients,
kigo,
seafood,
Z sushi
Hotaruika firefly squid
[ . BACK to WORLDKIGO TOP . ]
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Firefly squid (hotaruika, hotaru ika )
***** Location: Japan
***** Season: Late spring
***** Category: Humanity
*****************************
Explanation
hotaruika, hotaru ika ほたるいか, ホタルイカ(蛍烏賊)
hotaru squid, firefly squid
Watasenia scintillans
From Toyama bay, 富山湾. Hotaru-Ika
Shun season is spring to summer
A deep-sea squid with a short life, females come to Toyama bay after one year to lay their eggs in spring, then they die. They are about 6 cm long and the weight is 8 g. They emit a bluish light that can flash in the dark sea.
other varieties of this kigo
matsuika まついか , マツイカ Northern shortfin squid, bait squid
Illex illecebrosus
. . . CLICK here for Photos !
nitsuke 煮付けboiled
okitsuke 沖付けのタレ with okitsuke sauce
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koika こいか 、コイカ small ika
about 10 cm long, often eaten as they are, boiled in sweet soy sauce
tsukudani コイカの佃煮
. . . CLICK here for Photos !
maruboshi コイカの丸干し dried in its form
tsukudani コイカの佃煮 simmered in sweet soy sauce
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Some more dishes with the firefly squid
amazutsuke, amasuzuke ほたるいか甘酢漬け pickled with sweet vinegar
prepared from fresh catch or sold in bottles.
. . . CLICK here for Photos !
gezo soomen げそそうめん finely cut tentacles
freshly cut, with vinegar sauce
. . . CLICK here for Photos !
gohan, hotaruika gohan ほたるいかご飯 simply on a bowl of rice
. . . CLICK here for Photos !
hoshimono ほたるいかの干物 dried squid
A snack with sake or beer.
. . . CLICK here for Photos !
ichiyaboshi ほたるいか一夜干し dried over one night
. . . CLICK here for Photos !
ishiyaki 生ほたるいかの石焼風
. . . CLICK here for Photos !
kasuzuke ほたるいか粕漬 in sakekasu
. . . CLICK here for Photos !
kimuchizuke ほたるいかキムチ漬け pickled with kimchi
. . . CLICK here for Photos !
kurozukuri ほたるいか黒作り in its own black ink
Sold in bottles.
. . . CLICK here for Photos !
kushiyaki ほたるいかのくし焼きgrilled on a skewer
oogonni, oogon ni ほたるいか黄金煮 simmered sweet tsukudani preparation
sold in packets.
. . . CLICK here for Photos !
okizuke ほたるいかの沖漬け pickled with sake, vinegar and salt
a kind of shiokara
pirikarani ほたるいかのピリ辛煮 simmerd with hot spices
Sold in bottles or packages
. . . CLICK here for Photos !
shiokara ほたるいか塩辛 spicy innards in bottles
. . . CLICK here for Photos !
shoogani ほたるいかしょうが煮 simmerd with ginger
. . . CLICK here for Photos !
shooyuzuke ほたるいか醤油漬 pickled in soy sauce
. . . CLICK here for Photos !
suboshi ほたるいか素干し normally dried
tamarizuke ほたるいかのたまり漬 pickled in tamari soy sauce
. . . CLICK here for Photos !
Full Course SQUID Meal
furai ほたるいかのフライ deep-fried squid
pizza ほたるいかのピザ pizza with squid
tendon ほたるいかの天丼 rice with squid tempura
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. . . CLICK here for Photos !
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Worldwide use
Leuchttintenfisch
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Things found on the way
*****************************
HAIKU
父の忌の町に出初めし蛍烏賊
chichi no ki no machi ni desomeshi hotaru ika
on the day of
my father's death anniversary
firefly squid are in town
Sawaki Kinichi 沢木欣一
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蛍いか日本海も春の波
hotaruika nihonkai mo haru no nami
firefly squid ...
the Sea of Japan finally shows
waves of springtime
Takaki Susu no Ie 高木鈴の家
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蛍烏賊の一匹が待ち続けている
hotaruika no ippiki ga machituzukete iru
one firefly squid keeps waiting
Tr. Fay Aoyagi
Ooho Teruhisa 大穂照久 Oho Teruhisa
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
銀行員ら朝より蛍光す烏賊のごとく
ginkooin ra asa yori keikoo su ika no-gotoku
these bank clerks
already in the morning they are fluorescent
like firefly squid
die Bankangestellten
schon früh am morgen
wie die Leuchttintenfische
Kaneko Tohta, Kaneko Tota 金子兜太
with a discussion
*****************************
Related words
***** WASHOKU : Ika ... squid dishes
WASHOKU : FISH and SEAFOOD SAIJIKI
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Firefly squid (hotaruika, hotaru ika )
***** Location: Japan
***** Season: Late spring
***** Category: Humanity
*****************************
Explanation
hotaruika, hotaru ika ほたるいか, ホタルイカ(蛍烏賊)
hotaru squid, firefly squid
Watasenia scintillans
From Toyama bay, 富山湾. Hotaru-Ika
Shun season is spring to summer
A deep-sea squid with a short life, females come to Toyama bay after one year to lay their eggs in spring, then they die. They are about 6 cm long and the weight is 8 g. They emit a bluish light that can flash in the dark sea.
other varieties of this kigo
matsuika まついか , マツイカ Northern shortfin squid, bait squid
Illex illecebrosus
. . . CLICK here for Photos !
nitsuke 煮付けboiled
okitsuke 沖付けのタレ with okitsuke sauce
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
koika こいか 、コイカ small ika
about 10 cm long, often eaten as they are, boiled in sweet soy sauce
tsukudani コイカの佃煮
. . . CLICK here for Photos !
maruboshi コイカの丸干し dried in its form
tsukudani コイカの佃煮 simmered in sweet soy sauce
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Some more dishes with the firefly squid
amazutsuke, amasuzuke ほたるいか甘酢漬け pickled with sweet vinegar
prepared from fresh catch or sold in bottles.
. . . CLICK here for Photos !
gezo soomen げそそうめん finely cut tentacles
freshly cut, with vinegar sauce
. . . CLICK here for Photos !
gohan, hotaruika gohan ほたるいかご飯 simply on a bowl of rice
. . . CLICK here for Photos !
hoshimono ほたるいかの干物 dried squid
A snack with sake or beer.
. . . CLICK here for Photos !
ichiyaboshi ほたるいか一夜干し dried over one night
. . . CLICK here for Photos !
ishiyaki 生ほたるいかの石焼風
. . . CLICK here for Photos !
kasuzuke ほたるいか粕漬 in sakekasu
. . . CLICK here for Photos !
kimuchizuke ほたるいかキムチ漬け pickled with kimchi
. . . CLICK here for Photos !
kurozukuri ほたるいか黒作り in its own black ink
Sold in bottles.
. . . CLICK here for Photos !
kushiyaki ほたるいかのくし焼きgrilled on a skewer
oogonni, oogon ni ほたるいか黄金煮 simmered sweet tsukudani preparation
sold in packets.
. . . CLICK here for Photos !
okizuke ほたるいかの沖漬け pickled with sake, vinegar and salt
a kind of shiokara
pirikarani ほたるいかのピリ辛煮 simmerd with hot spices
Sold in bottles or packages
. . . CLICK here for Photos !
shiokara ほたるいか塩辛 spicy innards in bottles
. . . CLICK here for Photos !
shoogani ほたるいかしょうが煮 simmerd with ginger
. . . CLICK here for Photos !
shooyuzuke ほたるいか醤油漬 pickled in soy sauce
. . . CLICK here for Photos !
suboshi ほたるいか素干し normally dried
tamarizuke ほたるいかのたまり漬 pickled in tamari soy sauce
. . . CLICK here for Photos !
Full Course SQUID Meal
furai ほたるいかのフライ deep-fried squid
pizza ほたるいかのピザ pizza with squid
tendon ほたるいかの天丼 rice with squid tempura
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
. . . CLICK here for Photos !
*****************************
Worldwide use
Leuchttintenfisch
*****************************
Things found on the way
*****************************
HAIKU
父の忌の町に出初めし蛍烏賊
chichi no ki no machi ni desomeshi hotaru ika
on the day of
my father's death anniversary
firefly squid are in town
Sawaki Kinichi 沢木欣一
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
蛍いか日本海も春の波
hotaruika nihonkai mo haru no nami
firefly squid ...
the Sea of Japan finally shows
waves of springtime
Takaki Susu no Ie 高木鈴の家
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
蛍烏賊の一匹が待ち続けている
hotaruika no ippiki ga machituzukete iru
one firefly squid keeps waiting
Tr. Fay Aoyagi
Ooho Teruhisa 大穂照久 Oho Teruhisa
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
銀行員ら朝より蛍光す烏賊のごとく
ginkooin ra asa yori keikoo su ika no-gotoku
these bank clerks
already in the morning they are fluorescent
like firefly squid
die Bankangestellten
schon früh am morgen
wie die Leuchttintenfische
Kaneko Tohta, Kaneko Tota 金子兜太
with a discussion
*****************************
Related words
***** WASHOKU : Ika ... squid dishes
WASHOKU : FISH and SEAFOOD SAIJIKI
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
9/03/2008
Chinmi Fish Roe
[ . BACK to WORLDKIGO TOP . ]
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Delicacy (chinmi) and Fish Roe
***** Location: Japan
***** Season: Topic
***** Category: Humanity
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Explanation
a delicacy; a gourmet delight
rare and unusual food, luxury food
Worldwide the best chinmi are caviar, truffles and foie gras.
The three best-known chinmi in Japan are
pickled sea urchin roe (uni),
pickled mullet roe (karasumi) and
pickled sea cucumber guts (konowata).
Tenka no sandai chinmi 天下の三大珍味
konowata このわた(海鼠腸)
salted entrails of the sea cucumber
karasumi からすみ dried mullet roe
Meeräscherogen, getrocknet
This is a speicality of Nagasaki, when the bora is fished in late autumn. It is prepared by hand in the winter months, taking two months to dry in the cold wind. The slightly salty taste had been liked very much in the Edo period. When the governor of Nagasaki brought some of this preparation as a gift to Hideyoshi, he asked about the name. The governor could not tell, since the stuff had just been introduced from China to Nagasaki, so he made up the name, meaning "ink stone from China", taken from the form of Chinese ink.
uni うに .. 海栗 ("chestnut of the sea")
Uni 海胆 (うに) sea urchin and sea urchin roe (uni 雲丹)
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konowata 海鼠腸(このわた)
most fames from Mikawa, Aichi prefecture.
They are taken from three kinds of sea cucumbers, the green, red and black one.
The fisherman's wife takes a razor, opens the side carefully and separates the body from the entrails, which are washed carefully. They are quite long and the contents are squeezed out.
The body of the sea cucumber is not thrown away, it can be grilled and eaten with sake too.
KO is the old name for namako, so this is the namako no wata.
gesalzene Eingeweide der Seegurke
. namako 海鼠 sea cucumber, sea slug .
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Fish Roe Dishes
Most fish providing the roe are kigo.
WASHOKU : FISH and SEAFOOD SAIJIKI
buriko ブリコ, or burikko ぶりっこ the hard roe of the hatahata fish from Akita (not from buri, as the name says). Read why !
ikura いくら 料理 salmon roe dishes, salmon caviar
hararago はららご
lit. "how many?"
barako "children in the stomach" ばらこ when processed in hot water before packaging.
"Kinder im Bauch",
. . . CLICK here for Photos !
Lachsrogen, Lachs-Kaviar
harakomeshi はらこめし rice with salmon roe
. . . CLICK here for Photos !
Reis mit Lachsrogen
ikura sushi いくら寿司 sushi
ikura gunkan maki いくら軍艦巻き sushi with nori wrapper
with a slice of cucumber
ikura kaiso maki いくら海苔巻き wrapped in seaweed
ikura sushi don いくら寿司丼
. . . CLICK here for Photos !
ikura shooyuzuke いくら醤油漬け in soy sauce
. . . CLICK here for Photos !
kamaboko ikura かまぼこいくら sandwiched in a kamaboko fish paste
oyakodon 親子丼 "parent and child"
shake to ikura no oyakodon 鮭といくらの親子丼
saamon to ikura no oyakodon サーモンとイクラの親子丼
Usually a name for chicken and eggs, here it is salmon and salmon roe.
. . . CLICK here for Photos !
sujiko 鮭筋子 salted salmon roe
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kazunoko 数の子 (かずのこ) herring roe,
herring caviar
lit. "great numbers of children"
Heringsrogen
A typical dish (and kigo) for the New Year.
ajizuke kazunoko 味付数の子 with a special flavor
usually with soy sauce
kazunoko sanshoozuke 数の子山葵漬け with Japanese mountain pepper
. . . CLICK here for Photos !
kazunoko shiozuke 数の子(塩漬け)in salt water
they need to be watered well before use.
. . . CLICK here for Photos !
kazunoko shooyuzuke 数の子醤油漬け in soy sauce
with a shiso perilla leaf and some katsuobushi shavings.
. . . CLICK here for Photos !
kazunoko sushi 数の子寿司 sushi
with a stripe of seaweed to hold it in place.
. . . CLICK here for Photos !
kazunoko wasabi 数の子わさび with wasabi
. . . CLICK here for Photos !
. Food of the New Year Season, O-Setchi Ryori .
(osetchi ryoori おせち料理, 御節料理 )
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masago まさご capelin roe, smelt fish eggs
Masago caviar
capelin or caplin, Mallotus villosus.
. . . CLICK here for Photos !
masago sushi まさご寿司
This is a kind of hot sidedish with many types of fish. It is said to prevent stomach upset in the summer season.
. wasabizuke わさび漬け(山葵漬け pickled wasabi .
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mentaiko 明太子 marinated roe of pollock
quote
Mentaiko (明太子) is the marinated roe of pollock, and is a common ingredient in Japanese cuisine. Mentaiko originated from myeongran jeot (명란젓) of Korean cuisine and was introduced to Japan after the Second World War. Kawahara Toshio, a Busan-born Japanese, adapted Korean mentaiko to Japanese tastes in Fukuoka in the 1950s. The name is derive from the Korean word for Alaska pollock (明太, mentai, 명태 : myeongtae in Korean) and the Japanese word for "egg" (子, ko).
The typical seasoning and flavor is slightly different in Japan.
Mentaiko is made in a variety of flavors and colors and is available at airports and main train stations. It is usually eaten with rice called Onigiri, but is also enjoyed by itself with sake. A common variety is spicy mentaiko (辛子明太子, karashi mentaiko).
It is a famous product of the Hakata ward of Fukuoka City. One of the original manufacturers, Fukuya based in Nakasu, is the largest producer of mentaiko. It has to compete with over 150 other producers in Japan because they decided not to take out a patent on the recipe.
© More in the WIKIPEDIA !
Alaska-Seelachsrogen
. . . . karashi mentaiko 辛子明太子 with hot chily peppers
Alaska-Seelachsrogen, scharf
tarako 鱈子 (たらこ) salted roe of alaska pollock
tara means cod, but this is not from the cod. Often eaten for breafkast at the New Year. Makes a good filling in onigiri rice balls.
Lately a pasta sauce with nori seaweed is also popular among young people.
Alaska-Seelachsrogen, nicht Kabeljaurogen
. . . CLICK here for Photos !
mamentaikoni 真鱈子煮 boiled
. . . . . amakarani 鱈子の甘辛煮 boiled sweet and hot
serori no tarako itame セロリの鱈子炒め fried with cellery
shio mentaiko 塩鱈子 with salt
the variety Theragra chalcogramma, suketoodara 介党鱈
suketodara, スケトウダラ He grows about 80 cm long. The ovaries are made into salted tarako and used in many local dises of Hokkaido. Fishermen catch the fish on longe lines one by one, bring them to the shore and soon they are cut open and the ovaries produced to preserve their freshness.
. . . CLICK here for Photos !
Mentaiko keyholder like the three monkeys
博多明太子
Fukuoka and Mentaiko
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tobiko とびこ flying fish roe
Often used in California rolls for sushi.
The eggs are small, about0.5mm - 0.8mm. Tobiko is larger than capelin roe (masago), but smaller than salmon roe (ikura).
Plain tobiko has a red-orange color, a mild smoky/salty taste, and a crunchy texture.
Tobiko is sometimes mixed with wasabi to get a green color.
With the ink of squid it becomes black.
. . . CLICK here for Photos !
Rogen von fliegendem Fisch
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shirako 白子 fish eggs, fish roe
"white children"
general name for all kinds.
. . . CLICK here for Photos !
Fischeier
buri no shirako ぶりの白子fish roe from yellowtail
fugu shirako 河豚白子 fish roe from pufferfish
tara no shirako タラの白子 fish roe from cod
in Hokkaido it is called TACHI タチ and added to the daily miso soup.
. . . CLICK here for Photos !
The shirako from sukedara is called suketachi 助たち or
sukedachi 助だち / すけだち.
It is very cheap and can be eaten every day in Hokkaido during the winter season.
The shirako from madara is called madachi 真だち and is much more expensive.
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Japanese LINK
http://www.sakechin.com/shop/nihonsyu.html
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Worldwide use
Fischrogen, Fischeier
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Things found on the way
『安保屋』の塩数の子 厳選だるま!
Salted Herring roe, strictly selected by DARUMA !
source : www.anboya.com SHOP
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HAIKU
ほのぼのとはららご飯に炊きこまれ
honobono to hararagohan ni takikomare
how tenderly
the rice is cooked
with salmon roe
Oono Rinka 大野林火
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鮞に眼鏡外してなさけなし
hararago ni gankyo hazushite nasake nashi
for the salmon roe
I have to take off my glases ...
what a shame
Furutara Sojin / Soojin 古館曹人 (1920 )
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salmon roe
a hunter pats the belly
of his granddaughter
Stella Pierides
- shared in "Joys of Japan - Poetry"
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Related words
Uni 海胆 (うに) sea urchin and sea urchin roe (uni 雲丹)
. WASHOKU
harako soba はらこそば【腹子蕎麦】
hot buckwheat noodle soup (kakesoba) with a load of ikura fish roe
***** bora ボラ striped mullet, black mullet, springer
Bora, an auspicious fish "making a career"
***** WASHOKU : FISH and SEAFOOD SAIJIKI
***** WASHOKU : Food Topics
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Delicacy (chinmi) and Fish Roe
***** Location: Japan
***** Season: Topic
***** Category: Humanity
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Explanation
a delicacy; a gourmet delight
rare and unusual food, luxury food
Worldwide the best chinmi are caviar, truffles and foie gras.
The three best-known chinmi in Japan are
pickled sea urchin roe (uni),
pickled mullet roe (karasumi) and
pickled sea cucumber guts (konowata).
Tenka no sandai chinmi 天下の三大珍味
konowata このわた(海鼠腸)
salted entrails of the sea cucumber
karasumi からすみ dried mullet roe
Meeräscherogen, getrocknet
This is a speicality of Nagasaki, when the bora is fished in late autumn. It is prepared by hand in the winter months, taking two months to dry in the cold wind. The slightly salty taste had been liked very much in the Edo period. When the governor of Nagasaki brought some of this preparation as a gift to Hideyoshi, he asked about the name. The governor could not tell, since the stuff had just been introduced from China to Nagasaki, so he made up the name, meaning "ink stone from China", taken from the form of Chinese ink.
uni うに .. 海栗 ("chestnut of the sea")
Uni 海胆 (うに) sea urchin and sea urchin roe (uni 雲丹)
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konowata 海鼠腸(このわた)
most fames from Mikawa, Aichi prefecture.
They are taken from three kinds of sea cucumbers, the green, red and black one.
The fisherman's wife takes a razor, opens the side carefully and separates the body from the entrails, which are washed carefully. They are quite long and the contents are squeezed out.
The body of the sea cucumber is not thrown away, it can be grilled and eaten with sake too.
KO is the old name for namako, so this is the namako no wata.
gesalzene Eingeweide der Seegurke
. namako 海鼠 sea cucumber, sea slug .
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Fish Roe Dishes
Most fish providing the roe are kigo.
WASHOKU : FISH and SEAFOOD SAIJIKI
buriko ブリコ, or burikko ぶりっこ the hard roe of the hatahata fish from Akita (not from buri, as the name says). Read why !
ikura いくら 料理 salmon roe dishes, salmon caviar
hararago はららご
lit. "how many?"
barako "children in the stomach" ばらこ when processed in hot water before packaging.
"Kinder im Bauch",
. . . CLICK here for Photos !
Lachsrogen, Lachs-Kaviar
harakomeshi はらこめし rice with salmon roe
. . . CLICK here for Photos !
Reis mit Lachsrogen
ikura sushi いくら寿司 sushi
ikura gunkan maki いくら軍艦巻き sushi with nori wrapper
with a slice of cucumber
ikura kaiso maki いくら海苔巻き wrapped in seaweed
ikura sushi don いくら寿司丼
. . . CLICK here for Photos !
ikura shooyuzuke いくら醤油漬け in soy sauce
. . . CLICK here for Photos !
kamaboko ikura かまぼこいくら sandwiched in a kamaboko fish paste
oyakodon 親子丼 "parent and child"
shake to ikura no oyakodon 鮭といくらの親子丼
saamon to ikura no oyakodon サーモンとイクラの親子丼
Usually a name for chicken and eggs, here it is salmon and salmon roe.
. . . CLICK here for Photos !
sujiko 鮭筋子 salted salmon roe
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kazunoko 数の子 (かずのこ) herring roe,
herring caviar
lit. "great numbers of children"
Heringsrogen
A typical dish (and kigo) for the New Year.
ajizuke kazunoko 味付数の子 with a special flavor
usually with soy sauce
kazunoko sanshoozuke 数の子山葵漬け with Japanese mountain pepper
. . . CLICK here for Photos !
kazunoko shiozuke 数の子(塩漬け)in salt water
they need to be watered well before use.
. . . CLICK here for Photos !
kazunoko shooyuzuke 数の子醤油漬け in soy sauce
with a shiso perilla leaf and some katsuobushi shavings.
. . . CLICK here for Photos !
kazunoko sushi 数の子寿司 sushi
with a stripe of seaweed to hold it in place.
. . . CLICK here for Photos !
kazunoko wasabi 数の子わさび with wasabi
. . . CLICK here for Photos !
. Food of the New Year Season, O-Setchi Ryori .
(osetchi ryoori おせち料理, 御節料理 )
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masago まさご capelin roe, smelt fish eggs
Masago caviar
capelin or caplin, Mallotus villosus.
. . . CLICK here for Photos !
masago sushi まさご寿司
This is a kind of hot sidedish with many types of fish. It is said to prevent stomach upset in the summer season.
. wasabizuke わさび漬け(山葵漬け pickled wasabi .
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mentaiko 明太子 marinated roe of pollock
quote
Mentaiko (明太子) is the marinated roe of pollock, and is a common ingredient in Japanese cuisine. Mentaiko originated from myeongran jeot (명란젓) of Korean cuisine and was introduced to Japan after the Second World War. Kawahara Toshio, a Busan-born Japanese, adapted Korean mentaiko to Japanese tastes in Fukuoka in the 1950s. The name is derive from the Korean word for Alaska pollock (明太, mentai, 명태 : myeongtae in Korean) and the Japanese word for "egg" (子, ko).
The typical seasoning and flavor is slightly different in Japan.
Mentaiko is made in a variety of flavors and colors and is available at airports and main train stations. It is usually eaten with rice called Onigiri, but is also enjoyed by itself with sake. A common variety is spicy mentaiko (辛子明太子, karashi mentaiko).
It is a famous product of the Hakata ward of Fukuoka City. One of the original manufacturers, Fukuya based in Nakasu, is the largest producer of mentaiko. It has to compete with over 150 other producers in Japan because they decided not to take out a patent on the recipe.
© More in the WIKIPEDIA !
Alaska-Seelachsrogen
. . . . karashi mentaiko 辛子明太子 with hot chily peppers
Alaska-Seelachsrogen, scharf
tarako 鱈子 (たらこ) salted roe of alaska pollock
tara means cod, but this is not from the cod. Often eaten for breafkast at the New Year. Makes a good filling in onigiri rice balls.
Lately a pasta sauce with nori seaweed is also popular among young people.
Alaska-Seelachsrogen, nicht Kabeljaurogen
. . . CLICK here for Photos !
mamentaikoni 真鱈子煮 boiled
. . . . . amakarani 鱈子の甘辛煮 boiled sweet and hot
serori no tarako itame セロリの鱈子炒め fried with cellery
shio mentaiko 塩鱈子 with salt
the variety Theragra chalcogramma, suketoodara 介党鱈
suketodara, スケトウダラ He grows about 80 cm long. The ovaries are made into salted tarako and used in many local dises of Hokkaido. Fishermen catch the fish on longe lines one by one, bring them to the shore and soon they are cut open and the ovaries produced to preserve their freshness.
. . . CLICK here for Photos !
Mentaiko keyholder like the three monkeys
博多明太子
Fukuoka and Mentaiko
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tobiko とびこ flying fish roe
Often used in California rolls for sushi.
The eggs are small, about0.5mm - 0.8mm. Tobiko is larger than capelin roe (masago), but smaller than salmon roe (ikura).
Plain tobiko has a red-orange color, a mild smoky/salty taste, and a crunchy texture.
Tobiko is sometimes mixed with wasabi to get a green color.
With the ink of squid it becomes black.
. . . CLICK here for Photos !
Rogen von fliegendem Fisch
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shirako 白子 fish eggs, fish roe
"white children"
general name for all kinds.
. . . CLICK here for Photos !
Fischeier
buri no shirako ぶりの白子fish roe from yellowtail
fugu shirako 河豚白子 fish roe from pufferfish
tara no shirako タラの白子 fish roe from cod
in Hokkaido it is called TACHI タチ and added to the daily miso soup.
. . . CLICK here for Photos !
The shirako from sukedara is called suketachi 助たち or
sukedachi 助だち / すけだち.
It is very cheap and can be eaten every day in Hokkaido during the winter season.
The shirako from madara is called madachi 真だち and is much more expensive.
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Japanese LINK
http://www.sakechin.com/shop/nihonsyu.html
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Worldwide use
Fischrogen, Fischeier
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Things found on the way
『安保屋』の塩数の子 厳選だるま!
Salted Herring roe, strictly selected by DARUMA !
source : www.anboya.com SHOP
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HAIKU
ほのぼのとはららご飯に炊きこまれ
honobono to hararagohan ni takikomare
how tenderly
the rice is cooked
with salmon roe
Oono Rinka 大野林火
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
鮞に眼鏡外してなさけなし
hararago ni gankyo hazushite nasake nashi
for the salmon roe
I have to take off my glases ...
what a shame
Furutara Sojin / Soojin 古館曹人 (1920 )
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
salmon roe
a hunter pats the belly
of his granddaughter
Stella Pierides
- shared in "Joys of Japan - Poetry"
*****************************
Related words
Uni 海胆 (うに) sea urchin and sea urchin roe (uni 雲丹)
. WASHOKU
harako soba はらこそば【腹子蕎麦】
hot buckwheat noodle soup (kakesoba) with a load of ikura fish roe
***** bora ボラ striped mullet, black mullet, springer
Bora, an auspicious fish "making a career"
***** WASHOKU : FISH and SEAFOOD SAIJIKI
***** WASHOKU : Food Topics
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
9/01/2008
Ankoo anglerfish
[ . BACK to WORLDKIGO TOP . ]
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Anglerfish, angler fish (ankoo)
***** Location: Japan
***** Season: All winter
***** Category: Animal and Humanity
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Explanation
ankoo 鮟鱇 (あんこう) anglerfish, goosefish, monkfish
Lophiomus setigerus. "frog fish"
biwagyo 琵琶魚(びわぎょ)"biwa fish" (because its form is like the musical instrument biwa lute.
roobagyo 老婆魚(ろうばぎょ)"fish like an old woman"
kaseigyo, kaseiuo 華臍魚(かせいぎょ)
jugyo 綬魚(じゅぎょ)
The name "anglerfish" derives form the way this fish gets his food. He opens his huge mouth and puts out a bit of the tounge, that is like a bait for smaller fish. When a smaller fish comes for the bait, ankoo closes his own big mouth and swallows the prey in one gulp.
In Japan, two varieties of this fish are eaten.
hon ankoo ホンアンコウ 本鮟鱇. ki ankoo (キアンコウ 黄鮟鱇)
yellow goosefish, Lophius litulon
and
kutsu ankoo クツアンコウ. 苦津鮟鱇 blackmouth goosefish
Lophius setigerus Vahl
ankoo no tsurushigiri 鮟鱇の吊し切り(あんこうのつるしぎり)
cutting an anglerfish while hanging it up
The fish is too soft to be cut on a chopping board.
The fish is hung up on a triangular stand, with a metal hook in his lower jaw, at the beach in winter and cut with a few skillful choppings. The "seven vital parts 鮟鱇の七つ道具" of the fish are chopped off until only the jaw and bones are left.
This is often now used as a tourist attraction in Ibaraki, whith a tasting of the soup right on the beach.
Ankoo has to be prepared quite fast, since otherwise it gets a taste of ammoniak.
I have seen this cutting performance many times on TV, it is a rather exciting, joyful event. One fisher family whithout a son to take over is even training their daughter to perform this cutting.
The fish spawns in november, when it also tastes best.
Here is some KIGO food with ankoo:
ankoonabe, ankoo nabe 鮟鱇鍋 (あんこうなべ)
hodgepodge soup with anko
. . . CLICK here for Photos !
..... ankoojiru 鮟鱇汁(あんこうじる) anko soup
Often spiced with white miso and then the liver is stirred into the soup too.
The skin is also chopped and added. Vegetables like radish, leek, shiitake and then tofu may be added.
ankoo zoosui 鮟鱇雑炊(あんこうぞうすい)
thin rice soup with anko
. . . CLICK here for Photos !
ankoo is a deep sea fish without scales, caught only in the winter months. It looks quite horrifying with its large mouth and many sharp teeth, but the body is quite soft and delicious.
In Japan there is a saying about these two special fish:
the globefish from the south,
the anglerfish from the north
南の河豚、北の鮟鱇
minami no fugu, kita no ankoo
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Local names for this fish in Japan, more than 20
アンコウ 東京都、静岡県、高知県、富山県
アゴ 和歌山県 / キアンコウ 宮城県
アゴウオ 和歌山県 / クツアンコウ 神奈川県
アゴウヲ 和歌山県 / クツアンコオ 神奈川県
アファー 沖縄県 / ゴウオ 和歌山県
アンコ 新潟県、富山県、高知県、和歌山県 / ハタアンゴ 鹿児島県
アンゴ 京都府、和歌山県 / ピーアン 福島県
アンコオ 東京都、静岡県、高知県、富山県 / ピアン 福島県
アンゴウ 大阪府 / ビワキョ
アンコモチ 和歌山県 / ミヅアンコウ 宮城県
エドアンコオ 高知県
カマギョ
hime ankoo 姫鮟鱇(ヒメアンコウ)"princess ankoo"
Lophiodes naresi or Lophiodes moseleyi
and
nodoguro hime ankoo 喉黒姫鮟鱇(ノドグロヒメアンコウ)
"with a black throat"
medama ankoo 目玉鮟鱇(メダマアンコウ)
Bigeye goosefish
mino ankoo 蓑鮟鱇(ミノアンコウ)
Lophiid fimbriatus
shimofuri hana ankoo 霜降花鮟鱇(シモフリハナアンコウ)
Flowery goosefish
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ankoo hoonoo hoochoo shiki 鮟鱇奉納庖丁式
ceremony to cut an ankoo
The fish is cut with the use of a swordlike knife and special metal chopsticks 真魚箸 and the priest is not allowed to touch it with his hands during the performance, so as to keep the food ritually clean before serving it to the deity. The "seven parts" are carefully cut out and arranged on a plate in the form of the big dipper star.
at the shrine Oarai Isozaki Jinja, Ibaraki
茨城県東茨城郡大洗町磯浜町6890 . 大洗磯前神社
The shrine was founded in 856 A.D., the main hall of the shrine was destroyed in a fire 400 years ago. It was later reconstructed by the lord Tokugawa Mitsukuni in 1690. The main gate is 16 meters high and has a splendid first impression.
. . . CLICK here for Photos of the shrine !
They hold lessons for cooks to learn this special ritual way of cutting ankoo and other fish in the old, ceremonial way.
. WASHOKU
the "Way of the Kitchen Knife"
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The Seven Parts of an ankoo
鮟鱇の七つ道具
(actually, they are eight)
liver 「肝」, ovaries「ぬの(卵巣)」, fins「ひれ」, gills「えら」, stomach「水ぶくろ(胃), skin 」「皮」
and
"willow" meat from the jaws 「柳(頬の身)」
"big body" meat from the tail fin「大身(尾の部分)」
These two parts are the real "meat" of the fish and therefore taken as just one item.
These are all taken out and used for the soup.
The "water sack" stomach is slightly boiled and marinated with vinegar.
"nanatsu doogu, the seven tools"
is an expression mostly for craftsmen, when all necessary tools are together for work. It was also used for a samurai when all his necessary equipment, like sword, bow and arrow, helmet and suit of armor was put together.
In the Muromachi period, this was called "nanatsu mono 七つ物, the seven things".
external LINK with great photos of these parts
http://www.zukan-bouz.com/fish/ankou/kiankou.html
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Anglerfish are the members of the order Lophiiformes.
They are bony fish named for their characteristic mode of predation, wherein a fleshy growth from the fish's head (the esca or illicium) acts as a lure; this is considered analogous to angling.
Some anglerfish are pelagic (live in the open water), while others are benthic (bottom-dwelling). Some live in the deep sea (e.g. Ceratiidae) and others on the continental shelf (e.g. the frogfishes Antennariidae and the monkfish/goosefish Lophiidae). They occur worldwide. Pelagic forms are most laterally (sideways) compressed whereas the benthic forms are often extremely dorsoventrally compressed (depressed) often with large upward pointing mouths.
One family Lophiidae is of commercial interest with fisheries found in the in north-western Europe, eastern North America, Africa and the Far East. In Europe and North America, the tail meat of fish of the genus Lophius (known as goosefish (North America) or monkfish), is widely used in cooking and is often compared to lobster tail in taste and texture. In Asia, especially Korea and Japan, it is a delicacy.
© More in the WIKIPEDIA !
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not kigo
ankimo あんきも / あん肝 . あんぎも liver of the anko
This is quite a large part of the fish. It is steamed, a speciality when drinking sake.
Ankimo, the "foie gras" of seafood. 海のフォアグラ
It tasts good with a bit of ponzu sauce and grated radish.
. . . CLICK here for Photos !
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アンコウ
choochin ankoo 提灯鮟鱇 "lantern angler fish"
Himantolophus groenlandicus
Atlantic footballfish, football fish
ankoo no choochin アンコウの提灯(ちょうちん)
. . . CLICK here for Photos !
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some combinations with ANKOO
ankoogata あんこがた【鮟鱇形】あんこうがた "form of an ankoo"
Said for a very fat sumo ringer who walks with his huge stomach protruding.
ankoomusha, ankoo musha 鮟鱇武者 "Anko Samurai"
ankoozamurai 鮟鱇侍(あんごうざむらい)
One who is bragging a lot but does not live up to his stories.
ankoo no emachi あんこうのえまち【鮟鱇の餌待ち】
"waiting for pray" like an ankoo
A lazy person who stands around with his mouth wide open.
A day laborer who is waiting for a job.
also called
tachinboo たちんぼう【立ちん坊】 "just standing around"
ankoo no tsu ni museta yoo na hito
鱇の唾に噎せたような人 (あんこうのつにむせたようなひと)
standing around with an open mouth like an ankoo
ankoo no machi-gui 鮟鱇の待ち食い(あんこうのまちぐい)
waiting for food "like an ankoo"
and eating only what is placed in front of you.
Also someone who does not give anything but waits for others to give him some food.
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Ibaraki prefecture
ankoonabe, ankoo nabe 鮟鱇鍋 (あんこうなべ)
hodgepodge soup with anko
see above.
あんこうのとも酢 ankoo with vinegar
The liver is boiled with sugar, miso and vinegar.
tomosu ae とも酢和え marinated with vinegar
. . . CLICK here for Photos !
dobujiru どぶ汁 soup with ankoo meat of all parts
First the liver is put in a cast-iron pot, then all the other parts too and simmered without much added water. It has a rather strong taste.
. . . CLICK here for Photos !
ankoo no kara-age 鮟鱇 唐揚げ / アンコウ唐揚
deep-fried anko pieces
. . . CLICK here for Photos !
ankoo no honezake, hone sake 鮟鱇の骨酒
bones of ankoo immersed in ricewine
A popular way of drinking with the bones of fish.
. WASHOKU
Ibaraki prefecture (Ibaragi)
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Worldwide use
Der Seeteufel (ankoo, "devil of the sea")
ist eine Spezialität von Nord-Ibaraki.
Er wird in einem Dreiecksgestell aufgehängt und am Strand mit wenigen Messerschnitten ausgenommen – eine Attraktion für die Touristen in den Wintermonaten. Die Seeteufel-Leber in einem heißen Eintopf ist eine kulinarische Delikatesse, aber auch eine Suppe aus anderen Seeteufel-Teilen (dobujiru ) wärmt nicht nur angenehm den Körper in der kalten Jahreszeit, sondern schmeckt auch vorzüglich.
ankoo nabe ... Seeteufel-Eintopf
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Monkfish (or headfish)
is the English name of a number of types of fish in the northwest Atlantic, most notably the species of the anglerfish genus Lophius and the angelshark genus Squatina. The term is also occasionally used for a European sea monster more often called a sea monk.
Monkfish is the most common English name for the genus Lophius in the northeast Atlantic but goosefish is used as the equivalent term on the eastern coast of North America.
© More in the WIKIPEDIA !
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Things found on the way
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HAIKU and SENRYU
あんかうに一膳めしの行灯哉
ankoo ni ichizen meshi no andon kana
one dish
with anglerfish and rice
and one shaded lamp . . .
The cut marker KANA is at the end of line 3.
. Masaoka Shiki 正岡子規 .
Andon, choochin
Japanese Lanterns and Lamps
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鮟鱇の骨まで凍ててぶちきらる
ankoo no hone made itete buchi-kiraru
ankō-no hone-made itete buchikiraru
this angler fish
feeing chilled to the bone
is (finally) cut to pieces
Kato Shuson 加藤楸邨 Katoo Shuuson
We can imagine the author in 1949 just after the war, he himself just recovering from an illness, at the cold beach in the cold winter wind, he himself frozen to the bone.
Or he was lying ill in his bed, just thinking of a scene he had observed earlier in his life.
Kato, Shuson Kato (1905-1993)
This haiku has caused many speculations about its "real" meaning.
Here are some questions that have come up.
Japanese Reference
Was the fish really frozen to the bone and put on a chopping bord to be cut with a large butcher knife used to cut frozen meat?
Were only the bones then "hacked (buchi-kiru)" by the knife?
(butsugiri is a verb used for cutting meat or fish into smaller pieces, as opposed to cutting slices for sashimi and sushi.)
The first line in normal grammar would read "ankoo ga ... "
The saijiki tells us that the use of the passive verb form "buchikiraru" implies a kind of pitifull compassion and pain with the fate of the fish (mono no aware). The author feels like the fish itself.
The choice of the verb ITEru, feeling chilled or freezing, and not KOORU (used for frozen food) also gives this a human touch.
Hacking the whole frozen fish to pieces would be a very uncommon way of slaughtering this kind of fish with its hard bones and very soft meat, and where would the poet have to be to watch such a situation?
Maybe at the shop window of a fishmonger?
Ankoo is too big to put into the home freezer of a fisherman.
So was this observed at some fish market?
Do they offer frozen ankoo bones for sale?
or
Was the fish prepared in the normal way as hanging on the beach and cut into pieces in the fashion of tsurushigiri? And after the fish had been cut in the normal way and the bones frozen in the breeze on the beach, they are now cut on a chopping board? Is this the "last scene" of the tsurushigiri cutting performance?
(This seems the most common interpretation of this haiku.)
Or is this related the use of the figure of speech for a cold day outside, when a human watches the scene of the fish soup preparation, and a kind of personification of how the poor fish must feel cold also?
kooru hodo no samusa 凍るほど寒?
Is this a haiku-rendered description of the post-war situation of Japan after Hiroshima and Nagasaki?
(Some modern HP even quote it with respect to the situation of the much debated Yamba Dam Project in 2009.)
The Yamba dam project
More questions then answers.
This haiku does not simply describe a dead frozen fish straight from the refrigerator, like a salmon, taken out and violently hacked to pieces.
Through the choice of the ANKOO, which plays a special role in Japanese food culture through the way it needs to be processed, it gives the whole scene on the beach a "human" touch.
I want to express this in my translation.
. thoughts on : Beauty, Tao and Haiku
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
鮟鱇の外の吹雪を忘れさせ
ankoo no soto no fubuki o wasuresase
this anglerfish
lets me forget about
the blizzard outside
Nakamura Raionboo 中村 雷音坊
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There is also an anonymous senryu about the Chinese character for this fish
鮟 . . . 魚 安
魚偏に安いと書く春のこと
uohen ni yasui to kaite haru no koto
fish radical on the left side
cheap on the right side ...
this is spring
when the fish does not taste good any more in spring and is not eaten any longer.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
more haiku with anko
鮟鱇の 愚にして 咎(トガ)は なかりけり 村上鬼城
鮟鱇の 口ばかりなり 流しもと 高浜虚子
とめどなき 大鮟鱇の 涎かな 岡田耿陽
鮟鱇の 泣寝入りして 買はれけり 堀口星眠
ankoonabe
鮟鱇鍋 河豚の苦説も なかりけり 正岡子規
鮟鱇の 肝 うかみ出し 鮟鱇鍋 高浜虚子
ほかの部屋 大いに笑ふ 鮟鱇鍋 深川正一郎
鮟鱇鍋 酔の壮語を 盾として 小林康治
ひとりごち ひとり荒べる 鮟鱇鍋 森澄雄
鮟鱇鍋 箸もぐらぐら 煮ゆるなり 高浜虚子
友と居て 妻を疎んず 鮟鱇鍋 高橋沐石
水原秋櫻子・加藤楸邨・山本健吉:日本大歳時記
(講談社、1996)
鮟鱇を ふりさけ見れば 厨かな 其角
鮟鱇のさかさまに 目は蘭けにけり 護物
鮟鱇や かげ膳 据えて 猪口 一つ 飯田蛇笏
鮟鱇も わが身の業も 煮ゆるかな 久保田万太郎
舟釣瓶 ぶっかけられし 鮟鱇かな 阿波野青畝
鮟鱇を吊し 魚屋 夕景色 山口青邨
とめどなき 大鮟鱇の 涎かな 岡田耿陽
鮟鱇や 店に生きゐて 日暮れなる 中川宋淵
鮟鱇を剥くに 鎮めの水を打つ 菅裸馬
身を削がれゆき 鮟鱇の眼ありけり 牧野蓼蓼
鮟鱇の吊し切とは いたましや 鈴木真砂女
イエスより軽く 鮟鱇を吊りさげる 有馬朗人
鮟鱇の泣寝入りして 買はれけり 堀口星眠
人中に鮟鱇 吊られ したたれり 小林康治
鮟鱇の子といふものを 喰はされぬ 星野麦丘人
肛門を見せて 鮟鱇 ならびけり 森田峠
吊るされて 夜の 鮟鱇 ただよへり 伊藤通明
鮟鱇の吊るされてゐて 笑いけり 飯山修
凍てきれずあり 鮟鱇の いびつ顔 田中敦子
鮟鱇のよだれの先の凍てにけり 小田実希次
source : www.ami-yacon.jp
*****************************
Related words
Blowfish (fugu) Japan. .. Puffer fish, Globefish, Swellfish
***** WASHOKU : Regional Japanese Dishes
***** WASHOKU : FISH and SEAFOOD SAIJIKI
***** . Biwa 琵琶 lute .
[ . BACK to WORLDKIGO . TOP . ]
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Anglerfish, angler fish (ankoo)
***** Location: Japan
***** Season: All winter
***** Category: Animal and Humanity
*****************************
Explanation
ankoo 鮟鱇 (あんこう) anglerfish, goosefish, monkfish
Lophiomus setigerus. "frog fish"
biwagyo 琵琶魚(びわぎょ)"biwa fish" (because its form is like the musical instrument biwa lute.
roobagyo 老婆魚(ろうばぎょ)"fish like an old woman"
kaseigyo, kaseiuo 華臍魚(かせいぎょ)
jugyo 綬魚(じゅぎょ)
The name "anglerfish" derives form the way this fish gets his food. He opens his huge mouth and puts out a bit of the tounge, that is like a bait for smaller fish. When a smaller fish comes for the bait, ankoo closes his own big mouth and swallows the prey in one gulp.
In Japan, two varieties of this fish are eaten.
hon ankoo ホンアンコウ 本鮟鱇. ki ankoo (キアンコウ 黄鮟鱇)
yellow goosefish, Lophius litulon
and
kutsu ankoo クツアンコウ. 苦津鮟鱇 blackmouth goosefish
Lophius setigerus Vahl
ankoo no tsurushigiri 鮟鱇の吊し切り(あんこうのつるしぎり)
cutting an anglerfish while hanging it up
The fish is too soft to be cut on a chopping board.
The fish is hung up on a triangular stand, with a metal hook in his lower jaw, at the beach in winter and cut with a few skillful choppings. The "seven vital parts 鮟鱇の七つ道具" of the fish are chopped off until only the jaw and bones are left.
This is often now used as a tourist attraction in Ibaraki, whith a tasting of the soup right on the beach.
Ankoo has to be prepared quite fast, since otherwise it gets a taste of ammoniak.
I have seen this cutting performance many times on TV, it is a rather exciting, joyful event. One fisher family whithout a son to take over is even training their daughter to perform this cutting.
The fish spawns in november, when it also tastes best.
Here is some KIGO food with ankoo:
ankoonabe, ankoo nabe 鮟鱇鍋 (あんこうなべ)
hodgepodge soup with anko
. . . CLICK here for Photos !
..... ankoojiru 鮟鱇汁(あんこうじる) anko soup
Often spiced with white miso and then the liver is stirred into the soup too.
The skin is also chopped and added. Vegetables like radish, leek, shiitake and then tofu may be added.
ankoo zoosui 鮟鱇雑炊(あんこうぞうすい)
thin rice soup with anko
. . . CLICK here for Photos !
ankoo is a deep sea fish without scales, caught only in the winter months. It looks quite horrifying with its large mouth and many sharp teeth, but the body is quite soft and delicious.
In Japan there is a saying about these two special fish:
the globefish from the south,
the anglerfish from the north
南の河豚、北の鮟鱇
minami no fugu, kita no ankoo
.................................................................................
Local names for this fish in Japan, more than 20
アンコウ 東京都、静岡県、高知県、富山県
アゴ 和歌山県 / キアンコウ 宮城県
アゴウオ 和歌山県 / クツアンコウ 神奈川県
アゴウヲ 和歌山県 / クツアンコオ 神奈川県
アファー 沖縄県 / ゴウオ 和歌山県
アンコ 新潟県、富山県、高知県、和歌山県 / ハタアンゴ 鹿児島県
アンゴ 京都府、和歌山県 / ピーアン 福島県
アンコオ 東京都、静岡県、高知県、富山県 / ピアン 福島県
アンゴウ 大阪府 / ビワキョ
アンコモチ 和歌山県 / ミヅアンコウ 宮城県
エドアンコオ 高知県
カマギョ
hime ankoo 姫鮟鱇(ヒメアンコウ)"princess ankoo"
Lophiodes naresi or Lophiodes moseleyi
and
nodoguro hime ankoo 喉黒姫鮟鱇(ノドグロヒメアンコウ)
"with a black throat"
medama ankoo 目玉鮟鱇(メダマアンコウ)
Bigeye goosefish
mino ankoo 蓑鮟鱇(ミノアンコウ)
Lophiid fimbriatus
shimofuri hana ankoo 霜降花鮟鱇(シモフリハナアンコウ)
Flowery goosefish
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ankoo hoonoo hoochoo shiki 鮟鱇奉納庖丁式
ceremony to cut an ankoo
The fish is cut with the use of a swordlike knife and special metal chopsticks 真魚箸 and the priest is not allowed to touch it with his hands during the performance, so as to keep the food ritually clean before serving it to the deity. The "seven parts" are carefully cut out and arranged on a plate in the form of the big dipper star.
at the shrine Oarai Isozaki Jinja, Ibaraki
茨城県東茨城郡大洗町磯浜町6890 . 大洗磯前神社
The shrine was founded in 856 A.D., the main hall of the shrine was destroyed in a fire 400 years ago. It was later reconstructed by the lord Tokugawa Mitsukuni in 1690. The main gate is 16 meters high and has a splendid first impression.
. . . CLICK here for Photos of the shrine !
They hold lessons for cooks to learn this special ritual way of cutting ankoo and other fish in the old, ceremonial way.
. WASHOKU
the "Way of the Kitchen Knife"
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The Seven Parts of an ankoo
鮟鱇の七つ道具
(actually, they are eight)
liver 「肝」, ovaries「ぬの(卵巣)」, fins「ひれ」, gills「えら」, stomach「水ぶくろ(胃), skin 」「皮」
and
"willow" meat from the jaws 「柳(頬の身)」
"big body" meat from the tail fin「大身(尾の部分)」
These two parts are the real "meat" of the fish and therefore taken as just one item.
These are all taken out and used for the soup.
The "water sack" stomach is slightly boiled and marinated with vinegar.
"nanatsu doogu, the seven tools"
is an expression mostly for craftsmen, when all necessary tools are together for work. It was also used for a samurai when all his necessary equipment, like sword, bow and arrow, helmet and suit of armor was put together.
In the Muromachi period, this was called "nanatsu mono 七つ物, the seven things".
external LINK with great photos of these parts
http://www.zukan-bouz.com/fish/ankou/kiankou.html
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Anglerfish are the members of the order Lophiiformes.
They are bony fish named for their characteristic mode of predation, wherein a fleshy growth from the fish's head (the esca or illicium) acts as a lure; this is considered analogous to angling.
Some anglerfish are pelagic (live in the open water), while others are benthic (bottom-dwelling). Some live in the deep sea (e.g. Ceratiidae) and others on the continental shelf (e.g. the frogfishes Antennariidae and the monkfish/goosefish Lophiidae). They occur worldwide. Pelagic forms are most laterally (sideways) compressed whereas the benthic forms are often extremely dorsoventrally compressed (depressed) often with large upward pointing mouths.
One family Lophiidae is of commercial interest with fisheries found in the in north-western Europe, eastern North America, Africa and the Far East. In Europe and North America, the tail meat of fish of the genus Lophius (known as goosefish (North America) or monkfish), is widely used in cooking and is often compared to lobster tail in taste and texture. In Asia, especially Korea and Japan, it is a delicacy.
© More in the WIKIPEDIA !
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not kigo
ankimo あんきも / あん肝 . あんぎも liver of the anko
This is quite a large part of the fish. It is steamed, a speciality when drinking sake.
Ankimo, the "foie gras" of seafood. 海のフォアグラ
It tasts good with a bit of ponzu sauce and grated radish.
. . . CLICK here for Photos !
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アンコウ
choochin ankoo 提灯鮟鱇 "lantern angler fish"
Himantolophus groenlandicus
Atlantic footballfish, football fish
ankoo no choochin アンコウの提灯(ちょうちん)
. . . CLICK here for Photos !
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some combinations with ANKOO
ankoogata あんこがた【鮟鱇形】あんこうがた "form of an ankoo"
Said for a very fat sumo ringer who walks with his huge stomach protruding.
ankoomusha, ankoo musha 鮟鱇武者 "Anko Samurai"
ankoozamurai 鮟鱇侍(あんごうざむらい)
One who is bragging a lot but does not live up to his stories.
ankoo no emachi あんこうのえまち【鮟鱇の餌待ち】
"waiting for pray" like an ankoo
A lazy person who stands around with his mouth wide open.
A day laborer who is waiting for a job.
also called
tachinboo たちんぼう【立ちん坊】 "just standing around"
ankoo no tsu ni museta yoo na hito
鱇の唾に噎せたような人 (あんこうのつにむせたようなひと)
standing around with an open mouth like an ankoo
ankoo no machi-gui 鮟鱇の待ち食い(あんこうのまちぐい)
waiting for food "like an ankoo"
and eating only what is placed in front of you.
Also someone who does not give anything but waits for others to give him some food.
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Ibaraki prefecture
ankoonabe, ankoo nabe 鮟鱇鍋 (あんこうなべ)
hodgepodge soup with anko
see above.
あんこうのとも酢 ankoo with vinegar
The liver is boiled with sugar, miso and vinegar.
tomosu ae とも酢和え marinated with vinegar
. . . CLICK here for Photos !
dobujiru どぶ汁 soup with ankoo meat of all parts
First the liver is put in a cast-iron pot, then all the other parts too and simmered without much added water. It has a rather strong taste.
. . . CLICK here for Photos !
ankoo no kara-age 鮟鱇 唐揚げ / アンコウ唐揚
deep-fried anko pieces
. . . CLICK here for Photos !
ankoo no honezake, hone sake 鮟鱇の骨酒
bones of ankoo immersed in ricewine
A popular way of drinking with the bones of fish.
. WASHOKU
Ibaraki prefecture (Ibaragi)
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Worldwide use
Der Seeteufel (ankoo, "devil of the sea")
ist eine Spezialität von Nord-Ibaraki.
Er wird in einem Dreiecksgestell aufgehängt und am Strand mit wenigen Messerschnitten ausgenommen – eine Attraktion für die Touristen in den Wintermonaten. Die Seeteufel-Leber in einem heißen Eintopf ist eine kulinarische Delikatesse, aber auch eine Suppe aus anderen Seeteufel-Teilen (dobujiru ) wärmt nicht nur angenehm den Körper in der kalten Jahreszeit, sondern schmeckt auch vorzüglich.
ankoo nabe ... Seeteufel-Eintopf
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Monkfish (or headfish)
is the English name of a number of types of fish in the northwest Atlantic, most notably the species of the anglerfish genus Lophius and the angelshark genus Squatina. The term is also occasionally used for a European sea monster more often called a sea monk.
Monkfish is the most common English name for the genus Lophius in the northeast Atlantic but goosefish is used as the equivalent term on the eastern coast of North America.
© More in the WIKIPEDIA !
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Things found on the way
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HAIKU and SENRYU
あんかうに一膳めしの行灯哉
ankoo ni ichizen meshi no andon kana
one dish
with anglerfish and rice
and one shaded lamp . . .
The cut marker KANA is at the end of line 3.
. Masaoka Shiki 正岡子規 .
Andon, choochin
Japanese Lanterns and Lamps
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
鮟鱇の骨まで凍ててぶちきらる
ankoo no hone made itete buchi-kiraru
ankō-no hone-made itete buchikiraru
this angler fish
feeing chilled to the bone
is (finally) cut to pieces
Kato Shuson 加藤楸邨 Katoo Shuuson
We can imagine the author in 1949 just after the war, he himself just recovering from an illness, at the cold beach in the cold winter wind, he himself frozen to the bone.
Or he was lying ill in his bed, just thinking of a scene he had observed earlier in his life.
Kato, Shuson Kato (1905-1993)
This haiku has caused many speculations about its "real" meaning.
Here are some questions that have come up.
Japanese Reference
Was the fish really frozen to the bone and put on a chopping bord to be cut with a large butcher knife used to cut frozen meat?
Were only the bones then "hacked (buchi-kiru)" by the knife?
(butsugiri is a verb used for cutting meat or fish into smaller pieces, as opposed to cutting slices for sashimi and sushi.)
The first line in normal grammar would read "ankoo ga ... "
The saijiki tells us that the use of the passive verb form "buchikiraru" implies a kind of pitifull compassion and pain with the fate of the fish (mono no aware). The author feels like the fish itself.
The choice of the verb ITEru, feeling chilled or freezing, and not KOORU (used for frozen food) also gives this a human touch.
Hacking the whole frozen fish to pieces would be a very uncommon way of slaughtering this kind of fish with its hard bones and very soft meat, and where would the poet have to be to watch such a situation?
Maybe at the shop window of a fishmonger?
Ankoo is too big to put into the home freezer of a fisherman.
So was this observed at some fish market?
Do they offer frozen ankoo bones for sale?
or
Was the fish prepared in the normal way as hanging on the beach and cut into pieces in the fashion of tsurushigiri? And after the fish had been cut in the normal way and the bones frozen in the breeze on the beach, they are now cut on a chopping board? Is this the "last scene" of the tsurushigiri cutting performance?
(This seems the most common interpretation of this haiku.)
Or is this related the use of the figure of speech for a cold day outside, when a human watches the scene of the fish soup preparation, and a kind of personification of how the poor fish must feel cold also?
kooru hodo no samusa 凍るほど寒?
Is this a haiku-rendered description of the post-war situation of Japan after Hiroshima and Nagasaki?
(Some modern HP even quote it with respect to the situation of the much debated Yamba Dam Project in 2009.)
The Yamba dam project
More questions then answers.
This haiku does not simply describe a dead frozen fish straight from the refrigerator, like a salmon, taken out and violently hacked to pieces.
Through the choice of the ANKOO, which plays a special role in Japanese food culture through the way it needs to be processed, it gives the whole scene on the beach a "human" touch.
I want to express this in my translation.
. thoughts on : Beauty, Tao and Haiku
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
鮟鱇の外の吹雪を忘れさせ
ankoo no soto no fubuki o wasuresase
this anglerfish
lets me forget about
the blizzard outside
Nakamura Raionboo 中村 雷音坊
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
There is also an anonymous senryu about the Chinese character for this fish
鮟 . . . 魚 安
魚偏に安いと書く春のこと
uohen ni yasui to kaite haru no koto
fish radical on the left side
cheap on the right side ...
this is spring
when the fish does not taste good any more in spring and is not eaten any longer.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
more haiku with anko
鮟鱇の 愚にして 咎(トガ)は なかりけり 村上鬼城
鮟鱇の 口ばかりなり 流しもと 高浜虚子
とめどなき 大鮟鱇の 涎かな 岡田耿陽
鮟鱇の 泣寝入りして 買はれけり 堀口星眠
ankoonabe
鮟鱇鍋 河豚の苦説も なかりけり 正岡子規
鮟鱇の 肝 うかみ出し 鮟鱇鍋 高浜虚子
ほかの部屋 大いに笑ふ 鮟鱇鍋 深川正一郎
鮟鱇鍋 酔の壮語を 盾として 小林康治
ひとりごち ひとり荒べる 鮟鱇鍋 森澄雄
鮟鱇鍋 箸もぐらぐら 煮ゆるなり 高浜虚子
友と居て 妻を疎んず 鮟鱇鍋 高橋沐石
水原秋櫻子・加藤楸邨・山本健吉:日本大歳時記
(講談社、1996)
鮟鱇を ふりさけ見れば 厨かな 其角
鮟鱇のさかさまに 目は蘭けにけり 護物
鮟鱇や かげ膳 据えて 猪口 一つ 飯田蛇笏
鮟鱇も わが身の業も 煮ゆるかな 久保田万太郎
舟釣瓶 ぶっかけられし 鮟鱇かな 阿波野青畝
鮟鱇を吊し 魚屋 夕景色 山口青邨
とめどなき 大鮟鱇の 涎かな 岡田耿陽
鮟鱇や 店に生きゐて 日暮れなる 中川宋淵
鮟鱇を剥くに 鎮めの水を打つ 菅裸馬
身を削がれゆき 鮟鱇の眼ありけり 牧野蓼蓼
鮟鱇の吊し切とは いたましや 鈴木真砂女
イエスより軽く 鮟鱇を吊りさげる 有馬朗人
鮟鱇の泣寝入りして 買はれけり 堀口星眠
人中に鮟鱇 吊られ したたれり 小林康治
鮟鱇の子といふものを 喰はされぬ 星野麦丘人
肛門を見せて 鮟鱇 ならびけり 森田峠
吊るされて 夜の 鮟鱇 ただよへり 伊藤通明
鮟鱇の吊るされてゐて 笑いけり 飯山修
凍てきれずあり 鮟鱇の いびつ顔 田中敦子
鮟鱇のよだれの先の凍てにけり 小田実希次
source : www.ami-yacon.jp
*****************************
Related words
Blowfish (fugu) Japan. .. Puffer fish, Globefish, Swellfish
***** WASHOKU : Regional Japanese Dishes
***** WASHOKU : FISH and SEAFOOD SAIJIKI
***** . Biwa 琵琶 lute .
[ . BACK to WORLDKIGO . TOP . ]
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Sakana FISH
[ . BACK to WORLDKIGO TOP . ]
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Fish used in Japanese cooking
fish under water -
the illusion of words
we think we know
Most fish end up on the dining table somewhere ...
please check the
***** WASHOKU : FISH and SEAFOOD as KIGO
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
nigisu にぎす
サケ目ニギス科 of the salmon family. with white meat
. . . CLICK here for Photos !
*****************************
Worldwide use
*****************************
Things found on the way
Fish and fishing
Ukiyo-e with FISH
. . . CLICK here for Photos !
Ukiyo-e views of anglers 漁師
Daruma Magazine Issue 60
also Maiwai 万祝(まいわい) "Good Fishing" Ceremonial Kimono
Click here for MAIWAI photos
*****************************
HAIKU
*****************************
Related words
***** WASHOKU : FISH and SEAFOOD as KIGO
***** WASHOKU : INGREDIENTS
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Fish used in Japanese cooking
fish under water -
the illusion of words
we think we know
Most fish end up on the dining table somewhere ...
please check the
***** WASHOKU : FISH and SEAFOOD as KIGO
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
nigisu にぎす
サケ目ニギス科 of the salmon family. with white meat
. . . CLICK here for Photos !
*****************************
Worldwide use
*****************************
Things found on the way
Fish and fishing
Ukiyo-e with FISH
. . . CLICK here for Photos !
Ukiyo-e views of anglers 漁師
Daruma Magazine Issue 60
also Maiwai 万祝(まいわい) "Good Fishing" Ceremonial Kimono
Click here for MAIWAI photos
*****************************
HAIKU
*****************************
Related words
***** WASHOKU : FISH and SEAFOOD as KIGO
***** WASHOKU : INGREDIENTS
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Labels:
Daruma,
ingredients,
seafood
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