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Trout (ayu and masu)
***** Location: Japan
***** Season: Various, see SEAFOOD SAIJIKI
***** Category: Humanity
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Explanation
Here we are concerned with the various types of trout, Forelle.
There is a bit of confusion with the vocabulary. Sometimes different names are given.
Trout is the common name given to a number of species of freshwater fish belonging to the Salmonidae family.
Fish referred to as trout include:
Genus Salmo
Genus Oncorhynchus
Genus Salvelinus (Char)
. . . . . check more of the latin names here
© More in the WIKIPEDIA !
The ayu (アユ, 鮎),(香魚) or sweetfish,
Plecoglossus altivelis, is an amphidromous fish, the only species in the genus Plecoglossus and in family Plecoglossidae. It is a relative of the smelts and is placed in the order Osmeriformes. Native to the Palearctic ecozone, it occurs in rivers, lakes, and coastal waters of western Hokkaidō in Japan southward to the Korean Peninsula, China, and Taiwan.
Ryūkyū ayu (Plecoglossus altivelis ryukyuensis) is a subspecies of ayu, endemic to the Ryukyu Islands:
© More in the WIKIPEDIA !
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ayu 鮎 trout, sweetfish
Plecoglossus altivelia
annually coming fish, nengyo 年魚
fragrant fish, koogyo 香魚 (best when roasted near a fire)
鮎漁解禁(あゆりょうかいきん)、
ayu zushi, ayu sushi 鮎鮨(あゆずし)
ayu namasu, ayu in namasu dressing 鮎膾(あゆなます)、
鮎魚田(あゆぎょでん)、香魚(こうぎょ)、鮎狩(あゆがり)、
鮎掛(あゆかけ)、鮎の宿(あゆのやど)、
鮎の里(あゆのさと)、鮎生簀(あゆいけす)、
囮鮎(おとりあゆ)、鮎籠(あゆかご)、鮎漁(あゆりょう)、
鮎時(あゆどき)
. . . CLICK here for Photos !
kigo for all summer
Süßwasserlachs ?Bachforelle
trout coming downstream, descending sweetfish, ochi-ayu 落鮎
Plecoglossus altivelis
..... kudari-ayu 下り鮎
autumn sweetfish, aki no ayu 秋の鮎
rusty sweetfish, sabi-ayu 錆鮎
muted sweetfish, bitter sweetfish, shibu-ayu 渋鮎
kigo for all autumn
tooshi-ayu 通し鮎 (とおしあゆ) trout surviving (this year)
..... tomari-ayu 止り鮎(とまりあゆ)
They are rather strong and can survive the winter season.
kigo for all winter
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Iwana 岩魚 (いわな) bull trout whitespotted char
Salvelinus leucomaenis
Japanese trout in the genus of Salvelinus.
kagyo 嘉魚(かぎょ)
fishing for bull trout, iwana tsuri 岩魚釣(いわなつり)
hunting for bull trout, iwanagari 岩魚狩(いわながり)
. . . CLICK here for Photos : whitespotted char !
kigo for all summer
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kigo for late spring
masu, 鱒 (ます) trout
Salmo milktschitsch
sometimes translated as "salmon"
benimasu 紅鱒(べにます)? roter Lachs ? benizake
umimasu, Ocean trout 海鱒(うみます)
Karafuto masu 樺太鱒(からふとます)pink salmon、humpback salmon
Oncorhynchus gorbuscha
. . . . . another name is
"camel trout" rakuda masu 駱駝鱒(らくだます)
Buckellachs, Lachsforelle; rosa Lachs
"real trout", honmasu 本鱒(ほんます)
Oncorhynchus rhodurus
"cherry trout", sakuramasu 桜鱒(さくらます), Masou trout
Oncorhynchus masou
. . . CLICK here for Photos !
masunosuke ますのすけ 鱒之介
chinook [spring/king] salmon
seppari masu 背張鱒(せっぱります)
fishing for trout, masutsuri 鱒釣り(ますつり)
trout coming upstream, masu noboru鱒上る(ますのぼる)
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kigo for all summer
himemasu, red salmon 姫ます, Kokanee
Oncorhynchus nerka nerka
nijimasu 虹ます a rainbow trout, Regenbogenforelle
Oncorhynchus mykiss (Salmo gairdneri)
kawamasu 川鱒 (かわます) "river trout"
Salvelinus fontinalis
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kigo for all autumn
amago trout あまご
amenouo 江鮭 あめのうお
amenouo 鯇魚(あめのうお)
amemasu あめ鱒(あめます)/ 雨鱒 "rain trout"
Oncorhynchus masou ishikawae
. . . CLICK here for Photos !
. Dishes with amago trout
steelhead trout, a kind of salmon
. . . CLICK here for Photos !
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- quote -
AMEMASU アメマス / 雨鱒
TRANSLATION: white-spotted char; literally “rain trout”
HABITAT: cold streams and lakes, occasionally seagoing
DIET: carnivorous, ranging from small fish and plankton up to and including large boats
APPEARANCE:
Amemasu is the Japanese name for the white-spotted char (Salvelinus leucomaenis leucomaenis), a species of trout which is found in Northeast Asia. They are a popular target of game fishing and are also raised in fisheries.
BEHAVIOR:
Amemasu spend most of their lives in the water, away from humans. They are found mostly in rivers and streams, but seagoing varieties exist as well. They are more common in Hokkaido, the northern parts of Honshu, and along the Sea of Japan—however legends of amemasu are occasionally found in the southern parts of Japan as well. They feed on whatever they can eat—from plankton to insects, to fish and any other aquatic lifeforms they can fit into their mouths. Yōkai amemasu can grow to colossal sizes, sometimes spanning an entire lake from head to tail. These giant amemasu also occasionally thrash and sink ships, devouring any poor souls who happened to be on the ship. In Ainu folklore, the wild thrashing of giant amemasu is believed to be what causes earthquakes—much like giant catfish are thought to cause earthquakes in the rest of Japan.
INTERACTIONS:
Amemasu can transform into human shape and walk about on land. They usually take the form of young, beautiful women in order to seduce young men. Shape-changed amemasu can be identified by their skin, which feels cold and clammy like that of a fish.
LEGENDS:
A number of lakes in Hokkaido are believed to be the home of giant amemasu. According to Ainu folklore, these amemasu are thought to be the guardian deities of their respective lakes. Lake Mashū is home to an amemasu the size of a whale. Lake Shikotsu contains an amemasu so large that its head touches one end of the lake and its tail touches the other.
- - - A legend from Minabe,
Wakayama Prefecture tells of a mysterious whirlpool that appeared in a deep pond. A giant amemasu lived in the pond. Every spring, she would emerge from the pond in the form of a beautiful woman. For two or three days she would catch young men and take them away—where to nobody knows, but they were never seen again. The only way to know that it was a fish and not a woman was from her cold, clammy skin. One day, a cormorant dove into the pond to go hunting. The giant amemasu swallowed the bird in a single gulp. However, after a short time, the amemasu’s body floated up to the surface of the pond, dead. The cormorant burst out of its stomach. A shrine was built at that spot to honor Konpira-san, which still stands today.
- source : yokai.com/amemasu -
コサメ(アメマス)kosame = amemasu from Wakayama
In Akita, there is a place called
ame masu otoshi アメ鱒落し
A hawk who lived on top of the mountain stood on the rocks of the lakeside, looking out for trout. When he wanted to pull one out, the trout was fighting vigorously and eventually both animals died.
仙北市 / 田沢湖・西木村西明寺
. - yookai, yōkai 妖怪 Yokai monsters - .
- Introduction -
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Yamame やまめ (山女) landlocked salmon
Oncorhynchus masou
Bachforelle
Yamame variety, trout-salmon, yukishiro yamame
雪代山女 (ゆきしろやまめ)
yukishiro iwana 雪代岩魚(ゆきしろいわな)
yukishiro masu 雪代鱒(ゆきしろます)
kigo for mid-spring
konoha yamame 木の葉山女 (このはやまめ)
landlocked salmon "among fallen leaves"
kigo for late autumn
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ayumodoki 鮎もどき (あゆもどき) Kissing Loach
"looks like a trout"
..... 鮎擬(あゆもどき)
Leptobotia curta
kigo for all summer
. . . CLICK here for Photos !
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Worldwide use
Die Bachforelle (frz. truite rivière – it. trota ruscello) ist zweifelsohne die edelste ...
Bei der Meerforelle – frz. truite de mer – handelt es sich um die Wanderform, die sich aus standorttreuen Bachforellenbeständen entwickelt.
Seeforelle ...
Bei Bach-, See- und Meerforellen handelt es sich somit nicht um verschiedene Arten, sondern alle drei gehören derselben Familie an. Einzig die verschiedenen Lebensräme und -formen bedingen die Unterschiede in Aussehen, Wachstum und Verhalten.
Ihren Namen erhielt die Regenbogenforelle (frz. truite arc-en-ciel – it. trota arcobaleno) aufgrund des in allen Regenbogenfarben schillernden, breiten, rötlichen Seitenbandes.
Die Regenbogenforelle ist eine Kreuzung einer Wanderform und einer reinen Süßwasserform, unserer Bachforelle vergleichbar.
Die Lachsforelle ist weder eine Unterart der Familie der Forellen noch – wie der Name vermuten lassen könnte – eine Kreuzung zwischen Forelle und Lachs. Lachsforellen sind schlichtweg große Regenbogenforellen ...
source: www.aalfred.de
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Der Unterschied zwischen Bach- und Regenbogenforelle ist folgender:
Die Bachforelle ist einheimisch und die Regenbogenforelle vor ungefaehr zweihundert Jahren aus Amerika zu uns gekommen. Bachforellen, die uebrigens nicht in einem Bach leben muessen, sondern auf sehr sauberes und sauerstoffreiches Wasser angewiesen sind, haben an den Flanken rote Punkte und je nach Untergrund sind sie falb, braun oder dunkelgrau. Regenbogenforellen werden haeufiger angeboten, da sie nicht ganz so anspruchsvoll an die Wasserqualitaet sind und schnelleren Wuchs haben. Man erkennt sie, wie der Name schon ahnen laesst, an ihrer schillernden Zeichnung, die stark an einen Regenbogen erinnert.
source: www.asg1960ev.de
Lachsforellen sind Regenbogenforellen aus Fischzuchten, das Fleich meist rosa oder rot.
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Things found on the way
ayu uranai 鮎占い divination with trout
The Chinese character for AYU 鮎 consists of fish 魚 in the left side
and uranai 占 divination on the right side.
So there is no wonder we also have a ritual of divination with this fish!
At the gorge Ootaki Kyoo 大滝峡、ayu uranai shinji 鮎占神事
onbe matsuri おんべ祭り Onbe Festival
source : kirari1000
At Mito Shrine 水戸神社, Ise Shima, Taiki village 大紀町
On the first Sunday in July.
12 elected people throw 12 trout over the small river into a round rock cavity of about 50 cm, one trout for each month to divine the outcome of year. They stand on a rock about 7 meter high above the cavity.
If they hit it straight, Great Luck and a flag is waved.
If they do not hit, it is still Middle Good Luck 中吉 and nothing bad should happen.
Of course a lot of grilled trout is also served at this festival.
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ayu no michi 鮎の道 road to carry ayu
also called Tsukui Ookan 津久井往還 Road of Tsukui, a town in the North-West of Kanagawa prefecture.
Trout that were fished in Kutsui had to be transported to Edo for consumption as fast as possible. They were carried to the tea shop Sangenjaya 三軒茶屋 in Setagaya 世田谷.
. Sangenjaya 三軒茶屋 Sangen-jaya, "three tea stalls" .
The fish were put in buckets and the carriers stopped ever so often to put fresh water into the bucket to keep the fish happy and alive.
There is also a "Trout Road" near Hachioji into Edo.
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japanesefood.about.com : recipes with TROUT
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HAIKU
source : itoyo/basho
鮎の子の白魚送る別れ哉
ayu no ko no shirauo okuru wakare kana
young ayu sweetfish
are seeing off the whitefish
and say good bye . . .
Tr. Gabi Greve
Written in 1689 元禄2年3月.
The whitefish are the first to go upstream to spawn, the ayu follow them one month later.
Basho and Sora are ready to depart for "Oku no Hosomichi" and he has to leave his young disciples (ayu no ko) behind at Senju.
This hokku has the cut marker KANA at the end of line 3.
Oku no Hosomichi
- - - Station 2 - Departure at Senju 千住 - 旅立 - - -
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .
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焼鮎の膳より吹かれ箸袋
blown from the tray
with grilled sweetfish -
paperbag for chopsticks
Katsura Nobuko
WASHOKU
Grilled trout from Nara prefecture
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Related words
WASHOKU : FISH and SEAFOOD . SAIJIKI
***** WASHOKU : INGREDIENTS
***** . FISHING ... KIGO in all seasons
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歌川広重 Utagawa Hiroshige
- quote -
Ichiryusai HIROSHIGE (1797-1858) 広重一遊斎
Ai or ayu, river trout, Plecoglossus altivelis.
oem by Haruzono Shizuo. From the first set of fish prints published by Eijudo, c 1832-4. This first series was issued privately for a poetry group ( probably the Shingyoku Circle ) with judges’ names and extra poems. These prints are of the utmost rarity as probably only enough for the Circle were printed and they never come onto the market. Due to their popularity this first series was published commercially and a second set was commissioned. The most sought after print in the series and probably the first to be designed.
- source : japaneseprints-london.com -
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9/13/2008
9/11/2008
Karei flounder
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Flounder (karei)
***** Location: Japan
***** Season: Mid-Spring, others see below
***** Category: Animal / Humanity
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Explanation
karei 鰈
also flatish, sole, flounder.
Fam. Pleuronectiformes
hirame/...birame 平目/比目魚/鮃
Bastard halibut
Paralichthys olivaceus
Here we look at food prepared with these fish.
Mushigarei 蒸鰈 (むしがれい . 蒸し鰈) steamed flounder
yanagi mushigarei 柳むしがれい(やなぎむしがれい)
yanagi mushi やなぎむし "steamed willow soles"
yanagi karei 柳かれい is a special type of sole.
Flounders, flatfish, sole, plaice (karei からい) are steamed in saltwater and then dried.
They have a differend color on the upper and lower part. Before eating it is slightly grilled.
CLICK here for Photos !
. ikizukuri 活き作り sashimi with life fish
karei ikizukuri カレイ活き造り
hoshigarei 干鰈 (ほしがれい ) dried flounder
hoshi-garei ホシカレイ, hoshi karei
When flounders are dried in the sunshine, the bones will turn all white and then almost translucent. This has been the subject of many haiku.
The dried fish is later slightly grilled and eaten, but the bones are hard. It is a favorite side dish with rice wine.
Matsukawa karei 松川かれい, 松川カレイ Matsukawa flounder
Especially suitable for sashimi.
A close relative to the hoshigarei ホシガレイ "star flounder".
Found in Iwate prefecture, near Kamaishi town. Now very seldom and praized for its special taste.
. . . CLICK here for Photos !
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kigo for all summer
jookagarei, jooka garei, jooka karei 城下かれい
shiroshitagarei, shiroshita karei
"flounder of the castle town"
caught in the Beppu inlet below the ruins of Hiji Castle.
from Oita, Hiji (Hinode) Town 大分県日出町 日出(ひじ)
Shun is May and July.
A bit less meat than the normal flounder, but better tastintg. Best as kara-age. The liver is mixed with salted plum mash, kabosu lime juice and soy sauce and eaten as a sauce for sashimi.
a kind of makogarei マコガレイ , Marbled sole
Pleuronectes yokohamae (Gunther), Limanda yokohamae
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shitabirame 舌鮃 (したびらめ) sole
Solea solea
fam. Soleoidea, Cynoglossidae
ushi no shita 牛の舌(うしのした)"ox tongue"
... shita 舌(した)"tongue"
kuro ushi no shita 黒牛の舌(くろうしのした)black tongue fish
Paraplagusia japonica
ishiwari いしわり "stone cutter"
aka shitabirame 赤舌鮃(あかしたびらめ) red
Cynoglossus joyneri
Gemeine Seezunge, Zungenflunder
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kigo for mid-winter
shimotsukigarei 霜月鰈 (しもつきがれい) flounder in december
(shimotsuki, month with frost)
kangarei 寒鰈(かんがれい) flounder in the cold
.................................................................................
kigo for all winter
hirame 鮃 (ひらめ) Bastard halibut, sole
sole in the cold, kanhirame, kanhirame 寒鮃(かんひらめ)
Paralichthys olivaceus. 平目、比目魚, ヒラメ
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Worldwide use
Scholle, Seezunge, Flunder
magarei - Pleuronectes herzensteini
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Things found on the way
Daruma Flounder . ダルマカレイ
external LINK
http://www2.odn.ne.jp/shokuzai/Karei.htm
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HAIKU
Utagawa Hiroshige II, 二代目歌川広重
drying flounders in Wakasa
若狭には仏多くて蒸し鰈
Wakasa ni wa hotoke ookute mushi-garei
in Wakasa
there are many Buddha statues -
steamed flounder
Mori Sumio 森澄雄
Tr. Gabi Greve
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夕暮のはかりに重き寒鮃
yuugure no hakari ni omoki kan-birame
it feels so heavy
the winter flounder on a scale
in the evening
Paraverse Gabi Greve
Arima Akito 有馬朗人
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山の向うは 雪が降りゐて 干鰈
yama no mukoo wa yuki ga furi-ite hoshi-garei
on the other side of the mountain
it is snowing ...
dried flounders
Hasegawa Kanajo 長谷川かな女
はよ焼けよ はららごの透く 干鰈
hayo yake yo hararago no tooru hoshi-garei
hurry up and grill them
until the roe is done too -
dried sole
Ishikawa Keiroo 石川桂郎
source : 食の歳時記
Tr. Gabi Greve
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Related words
***** WASHOKU ... Japanese Food SAIJIKI
***** Fish SAIJIKI
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Flounder (karei)
***** Location: Japan
***** Season: Mid-Spring, others see below
***** Category: Animal / Humanity
*****************************
Explanation
karei 鰈
also flatish, sole, flounder.
Fam. Pleuronectiformes
hirame/...birame 平目/比目魚/鮃
Bastard halibut
Paralichthys olivaceus
Here we look at food prepared with these fish.
Mushigarei 蒸鰈 (むしがれい . 蒸し鰈) steamed flounder
yanagi mushigarei 柳むしがれい(やなぎむしがれい)
yanagi mushi やなぎむし "steamed willow soles"
yanagi karei 柳かれい is a special type of sole.
Flounders, flatfish, sole, plaice (karei からい) are steamed in saltwater and then dried.
They have a differend color on the upper and lower part. Before eating it is slightly grilled.
CLICK here for Photos !
. ikizukuri 活き作り sashimi with life fish
karei ikizukuri カレイ活き造り
hoshigarei 干鰈 (ほしがれい ) dried flounder
hoshi-garei ホシカレイ, hoshi karei
When flounders are dried in the sunshine, the bones will turn all white and then almost translucent. This has been the subject of many haiku.
The dried fish is later slightly grilled and eaten, but the bones are hard. It is a favorite side dish with rice wine.
Matsukawa karei 松川かれい, 松川カレイ Matsukawa flounder
Especially suitable for sashimi.
A close relative to the hoshigarei ホシガレイ "star flounder".
Found in Iwate prefecture, near Kamaishi town. Now very seldom and praized for its special taste.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
kigo for all summer
jookagarei, jooka garei, jooka karei 城下かれい
shiroshitagarei, shiroshita karei
"flounder of the castle town"
caught in the Beppu inlet below the ruins of Hiji Castle.
from Oita, Hiji (Hinode) Town 大分県日出町 日出(ひじ)
Shun is May and July.
A bit less meat than the normal flounder, but better tastintg. Best as kara-age. The liver is mixed with salted plum mash, kabosu lime juice and soy sauce and eaten as a sauce for sashimi.
a kind of makogarei マコガレイ , Marbled sole
Pleuronectes yokohamae (Gunther), Limanda yokohamae
.................................................................................
shitabirame 舌鮃 (したびらめ) sole
Solea solea
fam. Soleoidea, Cynoglossidae
ushi no shita 牛の舌(うしのした)"ox tongue"
... shita 舌(した)"tongue"
kuro ushi no shita 黒牛の舌(くろうしのした)black tongue fish
Paraplagusia japonica
ishiwari いしわり "stone cutter"
aka shitabirame 赤舌鮃(あかしたびらめ) red
Cynoglossus joyneri
Gemeine Seezunge, Zungenflunder
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
kigo for mid-winter
shimotsukigarei 霜月鰈 (しもつきがれい) flounder in december
(shimotsuki, month with frost)
kangarei 寒鰈(かんがれい) flounder in the cold
.................................................................................
kigo for all winter
hirame 鮃 (ひらめ) Bastard halibut, sole
sole in the cold, kanhirame, kanhirame 寒鮃(かんひらめ)
Paralichthys olivaceus. 平目、比目魚, ヒラメ
*****************************
Worldwide use
Scholle, Seezunge, Flunder
magarei - Pleuronectes herzensteini
*****************************
Things found on the way
Daruma Flounder . ダルマカレイ
external LINK
http://www2.odn.ne.jp/shokuzai/Karei.htm
*****************************
HAIKU
Utagawa Hiroshige II, 二代目歌川広重
drying flounders in Wakasa
若狭には仏多くて蒸し鰈
Wakasa ni wa hotoke ookute mushi-garei
in Wakasa
there are many Buddha statues -
steamed flounder
Mori Sumio 森澄雄
Tr. Gabi Greve
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
夕暮のはかりに重き寒鮃
yuugure no hakari ni omoki kan-birame
it feels so heavy
the winter flounder on a scale
in the evening
Paraverse Gabi Greve
Arima Akito 有馬朗人
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
山の向うは 雪が降りゐて 干鰈
yama no mukoo wa yuki ga furi-ite hoshi-garei
on the other side of the mountain
it is snowing ...
dried flounders
Hasegawa Kanajo 長谷川かな女
はよ焼けよ はららごの透く 干鰈
hayo yake yo hararago no tooru hoshi-garei
hurry up and grill them
until the roe is done too -
dried sole
Ishikawa Keiroo 石川桂郎
source : 食の歳時記
Tr. Gabi Greve
*****************************
Related words
***** WASHOKU ... Japanese Food SAIJIKI
***** Fish SAIJIKI
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
KAI mussle dishes
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Shells, mussels and their cuisine
***** Location: Japan
***** Season: Various
***** Category: Humanity
*****************************
Explanation
Check here for regional specialities
Regional Dishes
WASHOKU : FISH and SEAFOOD SAIJIKI
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
First a LIST
Frühling SPRING
asari ... kleine Miesmuscheln. Ruditapes philippinarum.
hamaguri ... Venusmuschel. Meretrix lusoria.
hotategai, hotate gai ... Jakobsmuschel, (Patinopecten yessoensis, Placopecten spp.)
Sommer SUMMER
awabi ... Abalone. Haliotis giganitea.
auch Herbst
Winter WINTER
shijimi ... Körbchenmuschel. Süßwasser-Venusmuscheln, die Corbiula, Corbicula japonica.
WASHOKU
Shijimijiru 蜆汁, しじみ汁 miso soup with corbicula clams
alphabetisch alphabetical
akagai ... Rote Venusmuschel, Archenmuschel. Anadara broughtoni
. WASHOKU
Information and Dishes with arc clam
asari ... kleine Miesmuscheln. Ruditapes philippinarum.
awabi ... Abalone. Haliotis giganitea.
baigai ... Ostasiatische Meeresschnecke. Babylonia japonica
bakagai ... Trogmuschel. Mactra chinensis
hamaguri ... Venusmuschel. Meretrix lusoria.
hokkigai ... Ottermuschel, Lange Trogmuschel. Spisula sachalinensis.
hotategai, hotate gai ... Jakobsmuschel, Patinopecten yessoensis, Placopecten spp.)
igai …Seemuschel. Mytilus coruscus
itayagai ... Itayagai. kleine Venusmuschel. Pecten albicans
kisago ... Strandschnecke. Umbonium costatum
kuroawabi ... Schwarze Abalone. Haliotis discus
mirukui ... Mirukuigai, Tresus keenae
sakuragai …Tellinamuschel. Nitidotellina nitidula.
sazae ... Seeschnecke, Kreiselschnecke. Turbo cornutus. Batillus cornutus
shijimi ... Süßwasser-Venusmuscheln, die Corbiula, Corbicula japonica.
tanishi ... Teichschnecke. Cipango paludina.
Tanishi 田螺 (たにし) paddie snails, mud snails
torigai ... Herzmuschel. Fulvia mutica
Kaki 牡蠣 (かき) oysters oyster as food
... magaki Crassostrea
... itabogaki Ostrea
... iwagaki 岩牡蠣 "oysters from rocky shores"
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Cooking with shells and mussles
kai ryoori 貝料理
. . . CLICK here for Photos !
under construction
hotate kuriimu kurokke ホタテクリームコロッケ
. . . CLICK here for Photos !
Creme-Croquette mit Jakobsmuschel
*****************************
Worldwide use
Muscheln
*****************************
Things found on the way
Playing with shells at the Heian Court
kaiawase, kai-awase,kai awase 貝合; 貝合わせ; 貝合せ, かいあわせ
Daruma and Kai-awase
quote
Der Awase-Typ, d.h. Zusammensetzspiele, ist die ältere, rein japanische Tradition, die in Form der kaiawase aus der frühen Heian-Zeit (794-858) bekannt sind.
Wie in China scheinen anfangs nur Gebildete Karten gespielt zu haben. Die Darstellungen auf den Karten beziehen sich ebenso auf Romane und Theaterstücke. Die eine Karte trägt die Oberzeile eines Gedichtes, die dazu gehörige zweite Karte den unteren Teil. Diese Prinzip der Vereinigung zweier Teile wird auf alle Bereiche der Lyrik angewendet, so z.B. auch auf Sprichwörter. Derartige Kartenspiele konnten daher auch didaktischen Zwecken dienen.
© More in the German WIKIPEDIA !
*****************************
HAIKU
*****************************
Related words
***** WASHOKU : FISH and SEAFOOD SAIJIKI
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Shells, mussels and their cuisine
***** Location: Japan
***** Season: Various
***** Category: Humanity
*****************************
Explanation
Check here for regional specialities
Regional Dishes
WASHOKU : FISH and SEAFOOD SAIJIKI
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
First a LIST
Frühling SPRING
asari ... kleine Miesmuscheln. Ruditapes philippinarum.
hamaguri ... Venusmuschel. Meretrix lusoria.
hotategai, hotate gai ... Jakobsmuschel, (Patinopecten yessoensis, Placopecten spp.)
Sommer SUMMER
awabi ... Abalone. Haliotis giganitea.
auch Herbst
Winter WINTER
shijimi ... Körbchenmuschel. Süßwasser-Venusmuscheln, die Corbiula, Corbicula japonica.
WASHOKU
Shijimijiru 蜆汁, しじみ汁 miso soup with corbicula clams
alphabetisch alphabetical
akagai ... Rote Venusmuschel, Archenmuschel. Anadara broughtoni
. WASHOKU
Information and Dishes with arc clam
asari ... kleine Miesmuscheln. Ruditapes philippinarum.
awabi ... Abalone. Haliotis giganitea.
baigai ... Ostasiatische Meeresschnecke. Babylonia japonica
bakagai ... Trogmuschel. Mactra chinensis
hamaguri ... Venusmuschel. Meretrix lusoria.
hokkigai ... Ottermuschel, Lange Trogmuschel. Spisula sachalinensis.
hotategai, hotate gai ... Jakobsmuschel, Patinopecten yessoensis, Placopecten spp.)
igai …Seemuschel. Mytilus coruscus
itayagai ... Itayagai. kleine Venusmuschel. Pecten albicans
kisago ... Strandschnecke. Umbonium costatum
kuroawabi ... Schwarze Abalone. Haliotis discus
mirukui ... Mirukuigai, Tresus keenae
sakuragai …Tellinamuschel. Nitidotellina nitidula.
sazae ... Seeschnecke, Kreiselschnecke. Turbo cornutus. Batillus cornutus
shijimi ... Süßwasser-Venusmuscheln, die Corbiula, Corbicula japonica.
tanishi ... Teichschnecke. Cipango paludina.
Tanishi 田螺 (たにし) paddie snails, mud snails
torigai ... Herzmuschel. Fulvia mutica
Kaki 牡蠣 (かき) oysters oyster as food
... magaki Crassostrea
... itabogaki Ostrea
... iwagaki 岩牡蠣 "oysters from rocky shores"
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Cooking with shells and mussles
kai ryoori 貝料理
. . . CLICK here for Photos !
under construction
hotate kuriimu kurokke ホタテクリームコロッケ
. . . CLICK here for Photos !
Creme-Croquette mit Jakobsmuschel
*****************************
Worldwide use
Muscheln
*****************************
Things found on the way
Playing with shells at the Heian Court
kaiawase, kai-awase,kai awase 貝合; 貝合わせ; 貝合せ, かいあわせ
Daruma and Kai-awase
quote
Der Awase-Typ, d.h. Zusammensetzspiele, ist die ältere, rein japanische Tradition, die in Form der kaiawase aus der frühen Heian-Zeit (794-858) bekannt sind.
Wie in China scheinen anfangs nur Gebildete Karten gespielt zu haben. Die Darstellungen auf den Karten beziehen sich ebenso auf Romane und Theaterstücke. Die eine Karte trägt die Oberzeile eines Gedichtes, die dazu gehörige zweite Karte den unteren Teil. Diese Prinzip der Vereinigung zweier Teile wird auf alle Bereiche der Lyrik angewendet, so z.B. auch auf Sprichwörter. Derartige Kartenspiele konnten daher auch didaktischen Zwecken dienen.
© More in the German WIKIPEDIA !
*****************************
HAIKU
*****************************
Related words
***** WASHOKU : FISH and SEAFOOD SAIJIKI
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Kinmedai Fish
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Kinmedai Fish
***** Location: Japan
***** Season: All Winter
***** Category: Humanity
*****************************
Explanation
kinmedai 金目鯛 (きんめだい) Alfonsino
"sea bream with a golden eye"
- - - - - TAI is a sea bream.
madai 真鯛 マダイ red sea bream
Pagrus major
. tai 鯛 sea bream and kigo .
quote
The splendid alfonsino, Beryx splendens, is an alfonsino of the genus Beryx, found around the world at depths of between 25 and 1,300 m. Their length is between 30 and 70 cm.
The splendid alfonsino is a deepwater relative of the eastern nannygai, having a smoother body and lacking the scale and head spines.
The colour is a brilliant scarlet back, red flanks with a strong tinge of silver, and bright red fins.
Splendid alfonsino usually swim in large schools in waters associated with rocky outcrops, where they feed on planktonic animals with their fine-toothed jaws.
They are excellent for eating.
© More in the WIKIPEDIA !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Kinmedai is well liked as Japanese food.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Sea bream has a special place in Japanese cooking. There are many varieties of sea bream such .as red sea bream, black porgy and yellowback sea bream. The red sea bream has a unique red color that is considered tovbe lucky and so the fish is served up whole on New Year's Day, -at wedding ceremonies and other special occasions.
This fish appears in many Japanese proverbs. "Use a shrimp to catch a sea bream" and "Stale sea bream is still a delicacy." These well-known proverbs illustrate how in Japanese culture sea bream is synonymous luxury and high quality.
Sea breams have hard scales and bones and so properly filleting them takes some practice. The meat can be used for high-grade sashimi, the head section can be cooked and the removed bones and tail can provide a'rich flavor to soup stock. Sea bream can be stored frozen or refrigerated, but should be used soon after purchase.
In Japan there is a popular snack called "taiyaki," which literally means "grilled sea bream. However, this is actually just a fish-shaped pancake stuffed with sweet bean paste.
source : www.jetro.org
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tai sakurazushi, tai sakura sushi 鯛桜寿し
sea bream sushi wrapped in a salted cherry tree leaf
decorated with a cut of orange carrot, like a cherry leaf
speciality of Kyoto
. . . CLICK here for Photos !
*****************************
Worldwide use
Südlicher Kaiserbarsch, Nordischer Schleimkopf
*****************************
Things found on the way
. tsurushibina つるし雛 / 吊るし雛 small hanging hina dolls .
As an auspicious fish (medetai) it can not be missed to wish good luck.
The red color is warding off evil influence for the girl.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Traditional Folk Toys : all sorts of Sea Bream dolls
*****************************
HAIKU
*****************************
Related words
. tai 鯛 all kinds of sea bream .
sea bream waffles, taiyaki 鯛焼き
***** WASHOKU : FISH and SEAFOOD
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Kinmedai Fish
***** Location: Japan
***** Season: All Winter
***** Category: Humanity
*****************************
Explanation
kinmedai 金目鯛 (きんめだい) Alfonsino
"sea bream with a golden eye"
- - - - - TAI is a sea bream.
madai 真鯛 マダイ red sea bream
Pagrus major
. tai 鯛 sea bream and kigo .
quote
The splendid alfonsino, Beryx splendens, is an alfonsino of the genus Beryx, found around the world at depths of between 25 and 1,300 m. Their length is between 30 and 70 cm.
The splendid alfonsino is a deepwater relative of the eastern nannygai, having a smoother body and lacking the scale and head spines.
The colour is a brilliant scarlet back, red flanks with a strong tinge of silver, and bright red fins.
Splendid alfonsino usually swim in large schools in waters associated with rocky outcrops, where they feed on planktonic animals with their fine-toothed jaws.
They are excellent for eating.
© More in the WIKIPEDIA !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Kinmedai is well liked as Japanese food.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Sea bream has a special place in Japanese cooking. There are many varieties of sea bream such .as red sea bream, black porgy and yellowback sea bream. The red sea bream has a unique red color that is considered tovbe lucky and so the fish is served up whole on New Year's Day, -at wedding ceremonies and other special occasions.
This fish appears in many Japanese proverbs. "Use a shrimp to catch a sea bream" and "Stale sea bream is still a delicacy." These well-known proverbs illustrate how in Japanese culture sea bream is synonymous luxury and high quality.
Sea breams have hard scales and bones and so properly filleting them takes some practice. The meat can be used for high-grade sashimi, the head section can be cooked and the removed bones and tail can provide a'rich flavor to soup stock. Sea bream can be stored frozen or refrigerated, but should be used soon after purchase.
In Japan there is a popular snack called "taiyaki," which literally means "grilled sea bream. However, this is actually just a fish-shaped pancake stuffed with sweet bean paste.
source : www.jetro.org
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
tai sakurazushi, tai sakura sushi 鯛桜寿し
sea bream sushi wrapped in a salted cherry tree leaf
decorated with a cut of orange carrot, like a cherry leaf
speciality of Kyoto
. . . CLICK here for Photos !
*****************************
Worldwide use
Südlicher Kaiserbarsch, Nordischer Schleimkopf
*****************************
Things found on the way
. tsurushibina つるし雛 / 吊るし雛 small hanging hina dolls .
As an auspicious fish (medetai) it can not be missed to wish good luck.
The red color is warding off evil influence for the girl.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Traditional Folk Toys : all sorts of Sea Bream dolls
*****************************
HAIKU
*****************************
Related words
. tai 鯛 all kinds of sea bream .
sea bream waffles, taiyaki 鯛焼き
***** WASHOKU : FISH and SEAFOOD
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Kani crabs
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Crab meat (kani)
***** Location: Japan
***** Season: Various
***** Category: Humanity
*****************************
Explanation
CHECK here for the KIGO related to the animals
WASHOKU : FISH and SEAFOOD SAIJIKI
CHECK here for regional dishes :
WASHOKU : Regional Japanese Dishes
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
There are many types of crabs eaten in Japan.
akategani ... あかてがに "Rotarmige Krabbe". Chiromantes haematocheir
benizuwaigani ... べにずわいがに rote Schneekrabbe. Chionoecetes japonicus
often used for canned meat
. . . CLICK here for Photos !
hanasakigani 花咲蟹 "cherry blossom crab"
spiny king crab
. . . CLICK here for Photos !
iwagani, mokuzugani 藻屑蟹 / モクズガニ ... Eriocheir japonicus
Japanese mitten crab
. . . CLICK here for Photos !
In Okayama prefecture, they are called "zugani" ズガニ. In Autumn, when they start going downriver to lay eggs, they are caught and eaten as a great delicacy. This is also the season when the colorful leaves of the persimmon trees start falling, so they are also called "ki no ha gani" (kinohagani 木の葉蟹). They are caught in the shallows of the river with a woven bamboo trap called "doojiri (どうじり), which can be as long as 5 meters. The crabs have a kind of green back and big scissors.
They are boiled and tofu is boiled with them, to give it extra flavor. They are also cooked with rice. The kanimiso paste is a expecially well loved.
kani ... 蟹 crab. Krabbe, Krebs. Fam. Brachyura
. . . CLICK here for Photos !
kawakani, sawagani ... 川蟹 river crab. Flußkrabbe, Flusskrabbe. Geothelphusa dehaani.
. . . CLICK here for Photos !
kegani ... 毛蟹 hairy crab. haarige Krabbe. Erimacrus isenbeckii.
Best when boiled.
. . . CLICK here for Photos !
kumogani ... 蜘蛛蟹 Schneekrabbe. „Spinnenkrabbe". Chionoecetes opilio
with very long legs
. . . CLICK here for Photos !
kurigani ... くりがに „Eßkastanien-Krabbe". Telmessus cheiragonus
. . . CLICK here for Photos !
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matsubagani 松葉蟹 / 松葉カニ (まつばがに)
"crab like a pine needle" : snow crab
when their leg meat is dipped into hot shabushabu soup, it turns white and hard and looks a bit like pine neeldes.
. . . CLICK here for Photos !
In many parts of Japan, they are only served fresh in the season and never frozen.
quote
Snow crabs get a different name according to where they are caught.
In Niigata Prefecture they are called echizengani, while those landed in Tottori are known as matsubagani.
Tottori City is most famous for its immense sand dunes, which front the Sea of Japan, but this time of year, the kilometers of swept-up sand won't be what first catch your eye. Instead you'll be assailed from all directions by signs advertising matsubagani, on sale everywhere.
Karo Port in Tottori City is the best place to find the freshest of these small crustaceans, which are a type of spider crab with a white underside. Karo boasts the largest catch of matsubagani of any port in the prefecture. The season for matsubagani in Tottori and several other prefectures on the Sea of Japan coast began Nov. 6 and ends March 20.
"January to February is best, because the temperature of the sea water is around 5 to 6 degrees. That makes the crab meat firm," says Murakami.
Typical matsubagani dishes are simple.
The flesh is eaten raw as sashimi and lightly seasoned with soy sauce, or served plain after being either boiled or grilled. Just a mouthful of matsubagani is all it takes to realize they don't really require seasoning of any sort: The meat is juicy and sweet. Some like to dip the boiled meat into some kanimiso (a sauce made from crab intestines); for others, matsubagani is a treat best washed down with a glass or more of sake.
If you're in need of a winter warmer, opt for kanisuki, a kind of crab and vegetable hot pot. And when you've picked out all the meaty treats from the pot, add cooked rice to the remaining crab and vegetable stock, stir in some eggs, and you've a tasty finale -- kanizosui (crab porridge).
Fisheries professionals can spot a good crab by just looking at its stomach, explained Yukio Amihama, chairman of the board of the fishermen's cooperation that runs Karoichi Market. "But it took me 20 years to tell," said the veteran fishermen of 45 years. Amateurs are advised merely to pick the heavy ones, because they have more meat, Amihama said.
Also keep an eye out for tagged crabs. A matsubagani with a shell larger than 11 cm in diameter is awarded a special label made of local Inshu-washi paper, on which is written the name of the fishing boat that caught it.
If you still haven't had your fill of crabs, take a peek at Tottori Karo Crab Aquarium located right next to the market. Known as Kanikkokan, a small aquarium.
Some of the questions addressed here are far from trivial, though. Visitors learn, for example, the reason behind the limited fishing season for matsubagani, and why only crabs of a certain size may be caught: It's an effort to preserve the crab population, threatened by overfishing. In the late 1960s, some 5,200 tons of crab were landed in Tottori alone; by 1991 that had dropped to just 300 tons. Careful management of crab stocks has seen that number ease back up to 1,120 tons in 2003.
"Crabs are a natural resource," said Kanikkokan's manager, Noritatsu Miki. "That resource can dry up."
source : japantimes.co.jp/ January 2004
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oozuwaigani ... 大ズワイガニ big snow crab.
große Schneekrabbe. Chionoecetes bairdi
From Echizen
. . . CLICK here for Photos !
shiomaneki シオマネキ "inviting the tide"
Winkerkrabbe. Uca arcuata
Prepared with salt, as shiokara called "ganzuke がん漬"
"kanizuke" (蟹漬、がんづけ)
Local dish from Ariake kai 有明海沿岸
also called ganezuke がね漬、ganizuke がに漬、maganizuke 真がに漬
. . . CLICK here for Photos !
takaashigani, takaashi-gani たかあしがに / 高脚蟹 / 高足蟹
crabs with high legs. Japanese spider crab.
Speciality off the ..Izu peninsula. They are deep-sea inhabitants.
They live in deep waters about 50 - 300 meters. When a grownup male stretches its legs, it can be up to 3 meters long. It takes it 12 hours to cast off its shell when growing.
dishes with takaashi crabs タカアシガニ料理
. . . CLICK here for Photos !
tarabagani たらばがにKing crab.
Königskrabbe. Paralithodes camtschaticus
. . . CLICK here for Photos !
toge kurigani とげくりがに Eßkastanien-Krabbe mit Stacheln. Telmessus acutidens
. . . CLICK here for Photos !
Tsuiyamagani 津居山蟹 crabs from Tsuiyama, Hyogo, port at the Sea of Japan
yadokari やどかり hermit crab.
Einsiedlerkrebs. Fam. Paguroidea
. . . CLICK here for Photos !
watarigani わたりがに, わたり蟹 Gazami-Schwimmkrabbe. Portunus trituberculatus
Gazami がざみ
. . . CLICK here for Photos !
zawagani 沢蟹 swamp crab
. . . CLICK here for Photos !
zuwaigani ずわいがに / ズワイガニ Queen crab. Schneekrabbe. Chionoecetes opilio
. . . CLICK here for Photos !
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Kani Honke 札幌かに本家
The Original Crab Restaurant in Sapporo
. . . CLICK here for Photos !
with a huge moving crab over the entrance !
Click the photo to go to the HP of the restaurant.
Look at their dishes !
zuwaigani sugata yude ズワイかに姿ゆで
zuwaigani boiled in the form
yudegani ゆでかに boiled crab
Single Crab Dishes 一品料理
kani marimo かにマリモ dumpling with taraba crabmeat
kani guratan かにグラタン gratin
kani kooraage, koora age かに甲羅揚げ gratin fried in the shell
zuwaigani tsukuri ズワイかに造り sashimi of snow crabs
tarabagani fuumi yaki タラバかに風味焼き grilled at the table
zuwaigani shabushabu ズワイかにしゃぶしゃぶ boiling at the table in broth
Crab Kaiseki Dishes
A pleasure just to look at !
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Click for enlargement !
. . . . . More dishes with crabs
ganzuke がん漬け / 蟹漬 kani crab pickles
from Ariakekai, Saga
kani chirinabe カニちり鍋 , 蟹ちり鍋hodgepodge
. . . CLICK here for Photos !
kanikorokke kani korokke かにコロッケ croquette with crab meat
as a dish with beer or put on obento lunchboxes.
. . . CLICK here for Photos !
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kanimiso かにみそ 蟹l味噌 crab intestines puree like sauce
It is greenish and served inside the crab head shell. Or on a leaf of shiso perilla.
crab innards.
You can poor sake into the shell and slurp it happily.
Paste aus Krabbeneingeweiden
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kani sashimi かに刺身 raw crab meat
kanitama かに玉, かにたま egg with crabmeat
usually a kind of omelette or scrambled eggs with crab meat, with Chinese flavored sweet and sour sauce or ketchup.
. . . CLICK here for Photos !
kanitama don かにたま丼 crab omelette over rice
kanitama ankake gohan, kanitama ankake don かに玉あんかけ丼
Often served in Chinese restaurants.
. . . CLICK here for Photos !
kanitama udon かにたまうどん crab omelette over udon noodles
Rührei oder Omelett mit Krabbenfleisch
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kanizake 蟹酒 sake with crabs
drunk from the main shell of the crab.
Or put some crab legs into a masu square wooden sake cup and drink with the meat dangling in front of your eyes ... mmmmmm ! Best with matsubagani.
. . . CLICK here for Photos !
Reiswein mit Krabben
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
kanizoosui 蟹雑炊 (かにぞうすい) rice porridge with crabs
. . . CLICK here for Photos !
Reisbrei mit Krabbenfleisch
*****************************
Worldwide use
. . . . . more worldwide kigo
Crab (kani) Japan. Chesapeake Bay, USA
International Crab Recipes : japanesefood.about.com
*****************************
Things found on the way
*****************************
HAIKU
memorial Stone in front of station Hijiri Kogen 聖高原, Nagano
さざれ蟹足這ひのぼる清水哉
sazaregani ashi hai noboru shimizu kana (sazare kani)
such small crabs
climbing up my legs
in this clear water . . .
. Matsuo Basho - Archives of the WKD .
Summer of 1687, 貞亨4年夏
After a long walk, he cools his weary legs in a stream and feels happy as a child watching the small crabs.
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蟹の味噌妻も一緒にいける口
kani no miso tsuma mo issho ni ikeru kuchi
crab innards ...
my wife likes it
just like me
Gengetsu 弦月
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
川蟹のしろきむくろや秋磧
kawagani no shiroki mukuro ya akigawara
the white
carcasses of river crabs -
river in autumn
Shiba Fukio 芝不器男 (1903-1930)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
蟹料理 灘を甲羅についで酔い
kani ryoori nada o koora ni tsuite yoi
crab meat dishes ...
pooring sake into the shell
to get drunk
Shigeo 視外男
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松葉蟹福井へ二人冬の旅
matsubagani Fukui e futari fuyu no tabi
snow crabs ...
together to Fukui
on a winter trip
Rikei 李渓
Nakabayashi Chikkei 中林竹渓
1816-1867
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Related words
***** WASHOKU : INGREDIENTS
***** WASHOKU : Regional Japanese Dishes
***** WASHOKU : FISH and SEAFOOD SAIJIKI
***** . kani botan, kani-botan 蟹牡丹 crab and peony - kamon 家紋 crest patterns .
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
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Crab meat (kani)
***** Location: Japan
***** Season: Various
***** Category: Humanity
*****************************
Explanation
CHECK here for the KIGO related to the animals
WASHOKU : FISH and SEAFOOD SAIJIKI
CHECK here for regional dishes :
WASHOKU : Regional Japanese Dishes
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There are many types of crabs eaten in Japan.
akategani ... あかてがに "Rotarmige Krabbe". Chiromantes haematocheir
benizuwaigani ... べにずわいがに rote Schneekrabbe. Chionoecetes japonicus
often used for canned meat
. . . CLICK here for Photos !
hanasakigani 花咲蟹 "cherry blossom crab"
spiny king crab
. . . CLICK here for Photos !
iwagani, mokuzugani 藻屑蟹 / モクズガニ ... Eriocheir japonicus
Japanese mitten crab
. . . CLICK here for Photos !
In Okayama prefecture, they are called "zugani" ズガニ. In Autumn, when they start going downriver to lay eggs, they are caught and eaten as a great delicacy. This is also the season when the colorful leaves of the persimmon trees start falling, so they are also called "ki no ha gani" (kinohagani 木の葉蟹). They are caught in the shallows of the river with a woven bamboo trap called "doojiri (どうじり), which can be as long as 5 meters. The crabs have a kind of green back and big scissors.
They are boiled and tofu is boiled with them, to give it extra flavor. They are also cooked with rice. The kanimiso paste is a expecially well loved.
kani ... 蟹 crab. Krabbe, Krebs. Fam. Brachyura
. . . CLICK here for Photos !
kawakani, sawagani ... 川蟹 river crab. Flußkrabbe, Flusskrabbe. Geothelphusa dehaani.
. . . CLICK here for Photos !
kegani ... 毛蟹 hairy crab. haarige Krabbe. Erimacrus isenbeckii.
Best when boiled.
. . . CLICK here for Photos !
kumogani ... 蜘蛛蟹 Schneekrabbe. „Spinnenkrabbe". Chionoecetes opilio
with very long legs
. . . CLICK here for Photos !
kurigani ... くりがに „Eßkastanien-Krabbe". Telmessus cheiragonus
. . . CLICK here for Photos !
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matsubagani 松葉蟹 / 松葉カニ (まつばがに)
"crab like a pine needle" : snow crab
when their leg meat is dipped into hot shabushabu soup, it turns white and hard and looks a bit like pine neeldes.
. . . CLICK here for Photos !
In many parts of Japan, they are only served fresh in the season and never frozen.
quote
Snow crabs get a different name according to where they are caught.
In Niigata Prefecture they are called echizengani, while those landed in Tottori are known as matsubagani.
Tottori City is most famous for its immense sand dunes, which front the Sea of Japan, but this time of year, the kilometers of swept-up sand won't be what first catch your eye. Instead you'll be assailed from all directions by signs advertising matsubagani, on sale everywhere.
Karo Port in Tottori City is the best place to find the freshest of these small crustaceans, which are a type of spider crab with a white underside. Karo boasts the largest catch of matsubagani of any port in the prefecture. The season for matsubagani in Tottori and several other prefectures on the Sea of Japan coast began Nov. 6 and ends March 20.
"January to February is best, because the temperature of the sea water is around 5 to 6 degrees. That makes the crab meat firm," says Murakami.
Typical matsubagani dishes are simple.
The flesh is eaten raw as sashimi and lightly seasoned with soy sauce, or served plain after being either boiled or grilled. Just a mouthful of matsubagani is all it takes to realize they don't really require seasoning of any sort: The meat is juicy and sweet. Some like to dip the boiled meat into some kanimiso (a sauce made from crab intestines); for others, matsubagani is a treat best washed down with a glass or more of sake.
If you're in need of a winter warmer, opt for kanisuki, a kind of crab and vegetable hot pot. And when you've picked out all the meaty treats from the pot, add cooked rice to the remaining crab and vegetable stock, stir in some eggs, and you've a tasty finale -- kanizosui (crab porridge).
Fisheries professionals can spot a good crab by just looking at its stomach, explained Yukio Amihama, chairman of the board of the fishermen's cooperation that runs Karoichi Market. "But it took me 20 years to tell," said the veteran fishermen of 45 years. Amateurs are advised merely to pick the heavy ones, because they have more meat, Amihama said.
Also keep an eye out for tagged crabs. A matsubagani with a shell larger than 11 cm in diameter is awarded a special label made of local Inshu-washi paper, on which is written the name of the fishing boat that caught it.
If you still haven't had your fill of crabs, take a peek at Tottori Karo Crab Aquarium located right next to the market. Known as Kanikkokan, a small aquarium.
Some of the questions addressed here are far from trivial, though. Visitors learn, for example, the reason behind the limited fishing season for matsubagani, and why only crabs of a certain size may be caught: It's an effort to preserve the crab population, threatened by overfishing. In the late 1960s, some 5,200 tons of crab were landed in Tottori alone; by 1991 that had dropped to just 300 tons. Careful management of crab stocks has seen that number ease back up to 1,120 tons in 2003.
"Crabs are a natural resource," said Kanikkokan's manager, Noritatsu Miki. "That resource can dry up."
source : japantimes.co.jp/ January 2004
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oozuwaigani ... 大ズワイガニ big snow crab.
große Schneekrabbe. Chionoecetes bairdi
From Echizen
. . . CLICK here for Photos !
shiomaneki シオマネキ "inviting the tide"
Winkerkrabbe. Uca arcuata
Prepared with salt, as shiokara called "ganzuke がん漬"
"kanizuke" (蟹漬、がんづけ)
Local dish from Ariake kai 有明海沿岸
also called ganezuke がね漬、ganizuke がに漬、maganizuke 真がに漬
. . . CLICK here for Photos !
takaashigani, takaashi-gani たかあしがに / 高脚蟹 / 高足蟹
crabs with high legs. Japanese spider crab.
Speciality off the ..Izu peninsula. They are deep-sea inhabitants.
They live in deep waters about 50 - 300 meters. When a grownup male stretches its legs, it can be up to 3 meters long. It takes it 12 hours to cast off its shell when growing.
dishes with takaashi crabs タカアシガニ料理
. . . CLICK here for Photos !
tarabagani たらばがにKing crab.
Königskrabbe. Paralithodes camtschaticus
. . . CLICK here for Photos !
toge kurigani とげくりがに Eßkastanien-Krabbe mit Stacheln. Telmessus acutidens
. . . CLICK here for Photos !
Tsuiyamagani 津居山蟹 crabs from Tsuiyama, Hyogo, port at the Sea of Japan
yadokari やどかり hermit crab.
Einsiedlerkrebs. Fam. Paguroidea
. . . CLICK here for Photos !
watarigani わたりがに, わたり蟹 Gazami-Schwimmkrabbe. Portunus trituberculatus
Gazami がざみ
. . . CLICK here for Photos !
zawagani 沢蟹 swamp crab
. . . CLICK here for Photos !
zuwaigani ずわいがに / ズワイガニ Queen crab. Schneekrabbe. Chionoecetes opilio
. . . CLICK here for Photos !
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Kani Honke 札幌かに本家
The Original Crab Restaurant in Sapporo
. . . CLICK here for Photos !
with a huge moving crab over the entrance !
Click the photo to go to the HP of the restaurant.
Look at their dishes !
zuwaigani sugata yude ズワイかに姿ゆで
zuwaigani boiled in the form
yudegani ゆでかに boiled crab
Single Crab Dishes 一品料理
kani marimo かにマリモ dumpling with taraba crabmeat
kani guratan かにグラタン gratin
kani kooraage, koora age かに甲羅揚げ gratin fried in the shell
zuwaigani tsukuri ズワイかに造り sashimi of snow crabs
tarabagani fuumi yaki タラバかに風味焼き grilled at the table
zuwaigani shabushabu ズワイかにしゃぶしゃぶ boiling at the table in broth
Crab Kaiseki Dishes
A pleasure just to look at !
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Click for enlargement !
. . . . . More dishes with crabs
ganzuke がん漬け / 蟹漬 kani crab pickles
from Ariakekai, Saga
kani chirinabe カニちり鍋 , 蟹ちり鍋hodgepodge
. . . CLICK here for Photos !
kanikorokke kani korokke かにコロッケ croquette with crab meat
as a dish with beer or put on obento lunchboxes.
. . . CLICK here for Photos !
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kanimiso かにみそ 蟹l味噌 crab intestines puree like sauce
It is greenish and served inside the crab head shell. Or on a leaf of shiso perilla.
crab innards.
You can poor sake into the shell and slurp it happily.
Paste aus Krabbeneingeweiden
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kani sashimi かに刺身 raw crab meat
kanitama かに玉, かにたま egg with crabmeat
usually a kind of omelette or scrambled eggs with crab meat, with Chinese flavored sweet and sour sauce or ketchup.
. . . CLICK here for Photos !
kanitama don かにたま丼 crab omelette over rice
kanitama ankake gohan, kanitama ankake don かに玉あんかけ丼
Often served in Chinese restaurants.
. . . CLICK here for Photos !
kanitama udon かにたまうどん crab omelette over udon noodles
Rührei oder Omelett mit Krabbenfleisch
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
kanizake 蟹酒 sake with crabs
drunk from the main shell of the crab.
Or put some crab legs into a masu square wooden sake cup and drink with the meat dangling in front of your eyes ... mmmmmm ! Best with matsubagani.
. . . CLICK here for Photos !
Reiswein mit Krabben
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
kanizoosui 蟹雑炊 (かにぞうすい) rice porridge with crabs
. . . CLICK here for Photos !
Reisbrei mit Krabbenfleisch
*****************************
Worldwide use
. . . . . more worldwide kigo
Crab (kani) Japan. Chesapeake Bay, USA
International Crab Recipes : japanesefood.about.com
*****************************
Things found on the way
*****************************
HAIKU
memorial Stone in front of station Hijiri Kogen 聖高原, Nagano
さざれ蟹足這ひのぼる清水哉
sazaregani ashi hai noboru shimizu kana (sazare kani)
such small crabs
climbing up my legs
in this clear water . . .
. Matsuo Basho - Archives of the WKD .
Summer of 1687, 貞亨4年夏
After a long walk, he cools his weary legs in a stream and feels happy as a child watching the small crabs.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
蟹の味噌妻も一緒にいける口
kani no miso tsuma mo issho ni ikeru kuchi
crab innards ...
my wife likes it
just like me
Gengetsu 弦月
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
川蟹のしろきむくろや秋磧
kawagani no shiroki mukuro ya akigawara
the white
carcasses of river crabs -
river in autumn
Shiba Fukio 芝不器男 (1903-1930)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
蟹料理 灘を甲羅についで酔い
kani ryoori nada o koora ni tsuite yoi
crab meat dishes ...
pooring sake into the shell
to get drunk
Shigeo 視外男
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
松葉蟹福井へ二人冬の旅
matsubagani Fukui e futari fuyu no tabi
snow crabs ...
together to Fukui
on a winter trip
Rikei 李渓
Nakabayashi Chikkei 中林竹渓
1816-1867
*****************************
Related words
***** WASHOKU : INGREDIENTS
***** WASHOKU : Regional Japanese Dishes
***** WASHOKU : FISH and SEAFOOD SAIJIKI
***** . kani botan, kani-botan 蟹牡丹 crab and peony - kamon 家紋 crest patterns .
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[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
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9/09/2008
Ika squid dishes
[ . BACK to WORLDKIGO TOP . ]
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Squid, cuttlefish dishes (ika ryoori)
***** Location: Japan
***** Season: Various.
***** Category: Humanity
*****************************
Explanation
イカ料理, 烏賊料理
ika イカ 烏賊 squid, cuttlefish
Fam. Tintenfisch. Kalmar. Sepia. Fam. Teuthida
WASHOKU : FISH and SEAFOOD SAIJIKI
In the Edo period, money was called "o-ashi" 足 legs, and things with many legs, like ika and tako octopus were considered auspicious gifts.
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Kan ika, kanika 寒烏賊 (かんいか) squid in the cold
kigo for late winter
They are good for sashimi or grilled or boiled or shiokara preparations of their innards.
ika no shiokara イカの塩辛 shiokara from cuttlefish
The most common variety
. . . CLICK here for Photos !
gesalzenes Fischklein
WASHOKU : Shiokara (塩辛)
ika no kakiage いかのかき揚げ fried squid
. . . CLICK here for Photos !
geschnitzeltes Tenpura
ikameshi イカめし, イカ飯 squid stuffed with rice
One of the most popular preparations.
Station lunchbox from Hakodate line, Mori Station 函館本線森駅の駅弁.
. . . CLICK here for Photos !
Mit Reis gefüllter Tintenfisch
ikasoomen いかソーメン, イカそうめん
squid cut finely like somen noodles.
a kind of sashimi. From Hakodate.
Often eaten for breakfast.
A rather popular dish with fresh squid. Tasts sweet, eaten with wasabi soy sauce or ponzu sauce.
. . . CLICK here for Photos !
in lange dünne Streifen geschnittener Tintenfisch, mit Wasabi und Sojasoße
ika no sushi いかのすし, イカの鮨 squid sushi
. . . CLICK here for Photos !
BUT
ikazushi いかずし
In Aomori, this is squid filled with cooked vegetables and the legs squeezed in too. There is NO rice in this sushi.
niika, ni-ika 煮烏賊 , 煮いか boiled squid
. . . CLICK here for Photos !
gekochter Tintenfisch
ika no shioyaki イカの塩焼き grilled with salt
. . . CLICK here for Photos !
mit Salz gegrillter Tintenfisch
ikagezo no shioyaki イカげその塩焼き grilled tentacles with salt
. . . CLICK here for Photos !
mit Salz gegrillte Tintenfischtentakel
gezo soomen げそそうめん finely sliced raw tentacles
often from the small squid, koika (see hotaruika).
Served with ponzu sauce.
. . . CLICK here for Photos !
。。。。。
noren hoshi イカの暖簾ほし drying like a door curtain
ika no norenboshi 暖簾干し
The entrails are taken out, then it is spread with bamboo sticks and hung from early morning till afternoon in the strong wind from the sea, in the sunshine (tenpiboshi).
Speciality of Ajiro and Tajima.
. . . CLICK here for Photos !
sudareboshi イカの簾干し drying on a sudare bamboo net
. . . CLICK here for Photos !
。。。。。
tokkuri, ika tokkuri イカ徳利(いかとっくり)
A sake container (tokkuri) made of the dried mantle of a squid, it can be eaten when the drink is finished.
Speciality of Northern Japan.
. . . CLICK here for Photos !
Hachinohe: "Ika-Sommon," "Shio-kara," "Ichiya-boshi,"
Toyama: いかの黒作り ika no kurozukuri, squid with black ink
Squid and Broccoli Stir-fry Recipe
source : japanesefood.about.com
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aoriika, aori ika 障泥烏賊 (あおりいか ) aoriika cuttlefish
„Aori-Tintenfisch“. Sepioteuthis lessoniana
ジンドウイカ科. Body about 45 cm long. also called misuika みずいか. In the southern oceans.
. . . CLICK here for Photos !
Eaten as sashimi, shiokara or dried. Shun season is summer.
. . . CLICK here for Photos !
hanaika, sakuraika, sakura ika, kooika, koo ika さくらいか
„Kirschblüten-Tintenfisch“. Sepia esculenta
. . . CLICK here for Photos !
hariika, hari ika はりいか(針烏賊) Sepia madokai
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hotaruika, hotaru ika ほたるいか, ホタルイカ(蛍烏賊)
hotaru squid, firefly squid
kigo for late spring
. . . . . with many ika dishes
Leuchttintenfisch
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jindooika, jindoo ika ジンドウイカ(陣胴烏賊)
Loliolus japonica
eaten boiled. Shun season is spring.
kaminariika, kaminari ika かみなりいか
... „Donner-Tintenfisch“. mongo-ika für Sushi. Sepia lycidas
. . . CLICK here for Photos !
kenzakiika, kenzaki ika けんざきいか
Schwertspitzen-Tintenfisch. Loligo edulis
. . . CLICK here for Photos !
itozukuri 糸造り
sashimi けんざきいかの刺身
mimiika, mimi ika, dangoika みみイカ
„Ohren-Tintenfisch“. Euprymna morsei
. . . CLICK here for Photos !
sodeika, sode ika そでいか
„Ärmel-Tintenfisch“. Thysanoteuthis rhombus
taruika たるいか
sashimi or grilled
. . . CLICK here for Photos !
surumeika, surume ika, surume-ika
するめいか , するめイカ, スルメイカ, 鯣烏賊 flying squid, common squid
Japanischer fliegender Tintenfisch. Todarodes pacificus. Kalmar
from Hokkaito to Kyushu.
Shun season is winter.
. . . CLICK here for Photos !
Noto hantoo no tsuriika tsuri-ika 能登半島の釣りいか
grilled, fried, dried
hitoyaboshi 一夜干 dried over night
okizuke するめいかの沖漬け pickles
nimono するめいかの煮物 cooked
sashimi
spagetti するめいかのスパゲティ
togurokooika togurokoo ika トグロコウイカ
Posthörnchen. Spirula spirula
. . . CLICK here for Photos !
yariika, yari ika やりいか , やりイカ spear squid
„Speer-Tintenfisch” . Loligo bleekeri.
. . . CLICK here for Photos !
hoshi やりイカ生干しdried
sashimi
soomen やりイカソーメン finely sliced
sushi
tomatoni やりイカのトマト煮、boiled with tomatoes
Yobuko ika よぶこイカ / 呼子(よぶこ)squid from Yobuko town
Sage prefecture
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Worldwide use
*****************************
Things found on the way
Daruma-Ika だるまいか
soft Daruma Ika
寿都島牧名物, 島牧
from Shimamaki near Sutsu, West Hokkaido, near Shiribeshi
Slice Calmary
達摩魷魚(Daruma ika)
. . . CLICK here for Photos !
Surume Ika Daruma いかだるま
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okizuke 沖漬け preparation of small fish without innards or squid
. . . CLICK here for Photos !
kibinago no okizuke キビナゴの沖漬け
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HAIKU
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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さびしさが焼きころがして蛍烏賊
sabishisa ga yakikorogashite hotaru ika
Nomura Toshiroo 能村登四郎
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父の忌の町に出初めし蛍烏賊
chichi no ki no machi ne dehajimeshi 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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Related words
Octopus TAKO
WASHOKU : Regional Japanese Dishes
***** WASHOKU : FISH and SEAFOOD SAIJIKI
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Squid, cuttlefish dishes (ika ryoori)
***** Location: Japan
***** Season: Various.
***** Category: Humanity
*****************************
Explanation
イカ料理, 烏賊料理
ika イカ 烏賊 squid, cuttlefish
Fam. Tintenfisch. Kalmar. Sepia. Fam. Teuthida
WASHOKU : FISH and SEAFOOD SAIJIKI
In the Edo period, money was called "o-ashi" 足 legs, and things with many legs, like ika and tako octopus were considered auspicious gifts.
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Kan ika, kanika 寒烏賊 (かんいか) squid in the cold
kigo for late winter
They are good for sashimi or grilled or boiled or shiokara preparations of their innards.
ika no shiokara イカの塩辛 shiokara from cuttlefish
The most common variety
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gesalzenes Fischklein
WASHOKU : Shiokara (塩辛)
ika no kakiage いかのかき揚げ fried squid
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geschnitzeltes Tenpura
ikameshi イカめし, イカ飯 squid stuffed with rice
One of the most popular preparations.
Station lunchbox from Hakodate line, Mori Station 函館本線森駅の駅弁.
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Mit Reis gefüllter Tintenfisch
ikasoomen いかソーメン, イカそうめん
squid cut finely like somen noodles.
a kind of sashimi. From Hakodate.
Often eaten for breakfast.
A rather popular dish with fresh squid. Tasts sweet, eaten with wasabi soy sauce or ponzu sauce.
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in lange dünne Streifen geschnittener Tintenfisch, mit Wasabi und Sojasoße
ika no sushi いかのすし, イカの鮨 squid sushi
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BUT
ikazushi いかずし
In Aomori, this is squid filled with cooked vegetables and the legs squeezed in too. There is NO rice in this sushi.
niika, ni-ika 煮烏賊 , 煮いか boiled squid
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gekochter Tintenfisch
ika no shioyaki イカの塩焼き grilled with salt
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mit Salz gegrillter Tintenfisch
ikagezo no shioyaki イカげその塩焼き grilled tentacles with salt
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mit Salz gegrillte Tintenfischtentakel
gezo soomen げそそうめん finely sliced raw tentacles
often from the small squid, koika (see hotaruika).
Served with ponzu sauce.
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。。。。。
noren hoshi イカの暖簾ほし drying like a door curtain
ika no norenboshi 暖簾干し
The entrails are taken out, then it is spread with bamboo sticks and hung from early morning till afternoon in the strong wind from the sea, in the sunshine (tenpiboshi).
Speciality of Ajiro and Tajima.
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sudareboshi イカの簾干し drying on a sudare bamboo net
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。。。。。
tokkuri, ika tokkuri イカ徳利(いかとっくり)
A sake container (tokkuri) made of the dried mantle of a squid, it can be eaten when the drink is finished.
Speciality of Northern Japan.
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Hachinohe: "Ika-Sommon," "Shio-kara," "Ichiya-boshi,"
Toyama: いかの黒作り ika no kurozukuri, squid with black ink
Squid and Broccoli Stir-fry Recipe
source : japanesefood.about.com
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aoriika, aori ika 障泥烏賊 (あおりいか ) aoriika cuttlefish
„Aori-Tintenfisch“. Sepioteuthis lessoniana
ジンドウイカ科. Body about 45 cm long. also called misuika みずいか. In the southern oceans.
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Eaten as sashimi, shiokara or dried. Shun season is summer.
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hanaika, sakuraika, sakura ika, kooika, koo ika さくらいか
„Kirschblüten-Tintenfisch“. Sepia esculenta
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hariika, hari ika はりいか(針烏賊) Sepia madokai
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hotaruika, hotaru ika ほたるいか, ホタルイカ(蛍烏賊)
hotaru squid, firefly squid
kigo for late spring
. . . . . with many ika dishes
Leuchttintenfisch
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jindooika, jindoo ika ジンドウイカ(陣胴烏賊)
Loliolus japonica
eaten boiled. Shun season is spring.
kaminariika, kaminari ika かみなりいか
... „Donner-Tintenfisch“. mongo-ika für Sushi. Sepia lycidas
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kenzakiika, kenzaki ika けんざきいか
Schwertspitzen-Tintenfisch. Loligo edulis
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itozukuri 糸造り
sashimi けんざきいかの刺身
mimiika, mimi ika, dangoika みみイカ
„Ohren-Tintenfisch“. Euprymna morsei
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sodeika, sode ika そでいか
„Ärmel-Tintenfisch“. Thysanoteuthis rhombus
taruika たるいか
sashimi or grilled
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surumeika, surume ika, surume-ika
するめいか , するめイカ, スルメイカ, 鯣烏賊 flying squid, common squid
Japanischer fliegender Tintenfisch. Todarodes pacificus. Kalmar
from Hokkaito to Kyushu.
Shun season is winter.
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Noto hantoo no tsuriika tsuri-ika 能登半島の釣りいか
grilled, fried, dried
hitoyaboshi 一夜干 dried over night
okizuke するめいかの沖漬け pickles
nimono するめいかの煮物 cooked
sashimi
spagetti するめいかのスパゲティ
togurokooika togurokoo ika トグロコウイカ
Posthörnchen. Spirula spirula
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yariika, yari ika やりいか , やりイカ spear squid
„Speer-Tintenfisch” . Loligo bleekeri.
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hoshi やりイカ生干しdried
sashimi
soomen やりイカソーメン finely sliced
sushi
tomatoni やりイカのトマト煮、boiled with tomatoes
Yobuko ika よぶこイカ / 呼子(よぶこ)squid from Yobuko town
Sage prefecture
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Worldwide use
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Things found on the way
Daruma-Ika だるまいか
soft Daruma Ika
寿都島牧名物, 島牧
from Shimamaki near Sutsu, West Hokkaido, near Shiribeshi
Slice Calmary
達摩魷魚(Daruma ika)
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Surume Ika Daruma いかだるま
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okizuke 沖漬け preparation of small fish without innards or squid
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kibinago no okizuke キビナゴの沖漬け
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HAIKU
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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さびしさが焼きころがして蛍烏賊
sabishisa ga yakikorogashite hotaru ika
Nomura Toshiroo 能村登四郎
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父の忌の町に出初めし蛍烏賊
chichi no ki no machi ne dehajimeshi 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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Related words
Octopus TAKO
WASHOKU : Regional Japanese Dishes
***** WASHOKU : FISH and SEAFOOD SAIJIKI
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Iwashi sardines shirasu
[ . BACK to WORLDKIGO TOP . ]
. Legends about Iwashi sardines .
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Sardine (iwashi)
***** Location: Japan
***** Season: various, see below
***** Category: Humanity
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Explanation
One of the most common fish in the warm currents around Japan. They come in large crowds and are therefore rather cheap on the market. The fresh ones have a silvery belly and are rather pretty to look at. Some have black spots on the side.
To show the freshness of their catch, vendors of old would call in the streets:
てて噛む鰯はいらんかー。とれとれのてて噛む鰯やでェ
tete kamu iwashi wa iran kaa.
toretate no tete kamu iwashi ya dee
Do you want sardines that bite your fingers?
Freshly caught, these sardines will bite your fingers!
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kigo for all spring
haru iwashi 春鰯 ( はるいわし) sardines of spring
ooba iwashi 大羽鰯(おおばいわし)
very big sardines "with great wings"
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kigo for all autumn
iwashi 鰯 (いわし) sardine
..... iwashi 鰮(いわし) Sardinia spp.
iwash hiki 鰯引(いわしひき)fishing for sardines
iwashi ami 鰯網(いわしあみ)net for sardine
iwashibune 鰯船(いわしぶね)boat for fishing sardines
iwashimi 鰯見(いわしみ)watching for sardines
maiwashi, ma iwashi 真鰯(まいわし)
Sardinops melanostictus
aki iwashi 秋鰯(あきいわし)autumn sardine
iwashi hosu 鰯干す(いわしほす)drying sardines
iwashi uri 鰯売(いわしうり)vendor of sardines
hishiko ひしこ hishiko-sardine, Japanese anchovy
... shiko しこ、shiko iwashi しこ鰮(しこいわし)
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seguro iwashi背黒鰯(せぐろいわし)sardine with a black back
katakuchi iwashi 片口鰯(かたくちいわし)"sardine with half a mouth"
Engraulis japonica
chirimen iwashi 縮緬鰯(ちりめんいわし)"sardine like chirimen shrunk cloth"
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koiwashi 小鰯(こいわし)small sardine
hishiko hosu ひしこ干す(ひしこほす)drying hishiko-sardines
hishikozuke 鯷漬 (ひしこづけ) pickled hishiko-sardines
kigo for mid-autumn
hishiko has many regional names
ヒシコイワシ hishiko iwashi、シコ shiko、シコイワシshiko iwashi、田作り(タヅクリ tazukuri)、五万米(ゴマメgomame)、背黒鰯(セグロイワシseguro iwashi)、狼鰯(オオカミイワシookami iwashi .. like a wolf)、脹眼(ハンガンhangan)、金山(カナヤマkanayama ... gold mountian)、丸(マルmaru ... round )、ヒラレ hirare、泥目(ドロメdorome)、ドロイワシdoro iwashi、ママゴmamago、エタレetare、クロタレkurodare、シラスshirasu、タレクチtaretachi、チリメンchirimen、タレtare、ホオタレootare、ホホタレ、ホウタレ、ブトbuto、コシナガkoshinaga、カエリkaeri 、カクハリ kakuhari
Kintaroo iwashi 金太郎イワシ / 金太郎鰯 Kintaro sardine
from Shimane prefecture, Hagi town
梅さくやごまめちらばふ猫の墓
ume saku ya gomame chirabau neko no haka
plum blossoms--
dried sardines scattered
on the cat's grave
Tr. David Lanoue
. Kobayashi Issa 小林一茶 in Edo .
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kigo for late winter
iwashi no kashira sasu
鰯の頭挿す(いわしのかしらさす)
piercing the head of a sardine
like
WASHOKU . hiiragi sasu 柊挿す piercing with a holly
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......................................... not to mix up with this one
kigo for all winter
urume (潤目)うるめ round herring big-eye sardine
Etrumeus teres.
also called : hon-urume ホンウルメ (real urume) or
urume-iwashi 潤目鰯 うるめいわし /ウルメイワシ : "Urume-sardine"
urume means to have wet, moist eyes. (urumu うるむ (潤む). They have much bigger eyes than other iwashi.
They have less fat than the sardines. They are around all year, but taste best in winter.
In Kumamoto it is called "big-eye sardine" oome iwashi オオメイワシ, in the Toyama area tonbo トンボ (dragonfly), in Kochi and Shikoku there is no difference between urume-iwashi and ma-iwashi マイワシ.
Basho kasen 'Summer Moon'. Bonchoo's v4:
火うちたたく うるめ一枚
灰うちたたくうるめ一枚
hai uchitataku urume ichimai
Bonchoo 凡 兆 !
Higginson's translation:
knocking the ashes off
one piece of sardine
Earl Miner, Japanese Linked Poetry (1979), in his notes to the same verse (p.300, calls it 'Miscellaneous' (i.e. not seasonal);
Miner's translation:
the charcoal ash is shaken off
the dried sarding broiled at noon
Maeda Cana, Monkey's Raincoat (1973) is the book that clarifies the matter. In his notes to that Bonchoo verse, Cana states (p.90):
"urume: urume iwashi; sardine. "Sardine" usually indicates autumn, but "dried sardine" belongs to no particular season" .
Cana's translation:
flip off the ashes
one dried sardine
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quote
Sardines, or pilchards, are a group of several types of small, oily fish related to herrings, family Clupeidae. Sardines were named after the island of Sardinia, where they were once in abundance.
Canned "sardines" in supermarkets may actually be sprats (such as the "brisling sardine") or round herrings.
Sardines are healthful and considered a "brain food." These fish are rich in omega 3 fatty acids, which can help maintain a healthy heart. Recent studies suggest that omega-3 fatty acids slow the progression of mild to moderate Alzheimer's disease. These fatty acids can also help control blood sugar level. Not only are sardines packed with omega-3 fatty acids, but they are also a good source of vitamin D, calcium, B12 and protein.
Sardines are extremely low in contaminants such as mercury.
© More in the WIKIPEDIA !
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shirasu しらす small white sardines
In Maihara (Shizuoka)at 遠州灘 most of these shirasu are fished in spring.
They are put in hot water (kama-age 釜揚げしらす) and can be eaten like this, or half-dried or full dried (hoshi-shirasu, chirimenjako, chirimen jako).
In Kyoto, the dried shirasu have been a substitute for fresh fish and are used in many dishes of the OBANZAI homne cooking.
shirasu sanshoo シラス山椒 with mountain pepper
see also
tatami iwashi, below.
shirasu biiru はしらすビール beer with shirasu fish
from Enoshima, Kanagawa prefecture
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Dishes with Sardines ... iwashi ryoori
(not kigo)
鰯料理 いわしりょうり
Sardines are fishes in the waters off Chiba all year round. They are best eaten fresh, because they do not keep well. iwashi basically means yowashi, not easy to keep.
The chinese character means "fish" and "soft, weak". Maybe because the meat does not keep long, or maybe, these small fish are always on the run for being eaten by larger fish.
maiwashi, ma-iwashi 真いわし Sardinops melanostictus (Sardine)
katakuchi iwashi かたくちいわし Engraulis japonica. (Sardelle)
urume iwashi うるめいわし Etrumeus teres (Heringsart)
Most are fished of Chooshi 銚子 along Kujukurihama 九十九里浜 and in this area there are more than 100 ways to eat iwashi.
iwashidango no tsumire jiru 鰯団子のつみれ汁 soup with sardine balls
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iwashi no goma-ae イワシのごま漬 sardines with sesame dressing
made from fresh katakuchi iwashi with vinegar, sesame, ginger and chillies
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They are often used to make DASHI.
iriko ... kleine getrocknete Sardinen, für Dashi. Meist „japanese pilchard“, Sardinops melanostictus und Katakuchi iwashi
They are also processed into kamaboko fish paste, for example
eso 工ソ sardines.
(eso is a kigo for summer)
irikogohan iriko gohan, irikomeshi いりこ飯 / いりこめしrice with little sardines
from katakuchi iwashi. They are boiled for a moment, then dried and later added to cooked rice.
Speciality of Kagawa prefecture.
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iwashi baagaa, iwashi hanbaagu いわしハンバーグ
burger with sardine meat
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iwashi dango いわし団子 sardine dumplings
From Sakai minato at the beach Yumigahama, Tottori. Made from April till May. Round balls are put on sticks and skewered on the grill.
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iwashi no unohana sushi いわしの卯の花寿司
speciality of Ishikawa prefecture
iwashi no unohana tsuke イワシの卯の花漬け
iwashi no unohana ae 鰯の卯の花和え
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unohana is the floewr deutzia. Deutzie.
unohana is also a leftover product from making tofu.
iwashi no tsumirejiru いわしのつみれ汁 soup with sardine balls
famous in many parts along the Inland sea, especially Ehime prefecture
With vegetables that grow in the family garden.
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. WASHOKU
iwashi no kezuribushi 蒲原いわし削りぶし shredded dried sardines
From Kanbara, Shizuoka
koiwashi 小いわし "small sardines", Japanese anchovy
speciality of Hiroshima
They come in various dishes, fried or grilled, as sashimi or tenpura.
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iwashi no atama yaki イワシの頭焼き (yakigashi 焼嗅がし)
At the Sumiyoshi shrine 住吉神社 in Hiroshima the head of 1000 sardines are roasted by the shrine maidens in traditinal garb to procude a smell that wards off evil demons at the time of Setsubun, February 3, to prepare and clean the town for the new year (according to the Asian lunar calendar). They fan the fire with great fans.
This is an old ritual since the Heian period.
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maruyaki 鰯丸焼
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sashimi いわし刺身
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sushi いわし寿司
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tatami iwashi でたたみいわし small dried sardines pressed into a cracker-like square form
Especially from Koshigoe (Kamakura, Kanagawa).
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a Japanese processed food product made from baby sardines or shirasu (白子 / しらす) laid out and dried while entwined in a single layer to form a large mat-like sheet. Typically, this is done by drying them in the sun on a bamboo frame, a process that is evocative of the manufacture of traditional Japanese paper.
Tatami Iwashi can then be cut to various sizes and used in different ways. Common serving styles include use as an ingredient in soup or cut into small pieces for use as a snack or accompaniment to sake or beer drinking, known as sakana.
This food item is named for its resemblance to a straw tatami mat common in traditional Japanese-style rooms or houses.
© More in the WIKIPEDIA !
There is also a manga character in NARUTO with this name.
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Worldwide use
Germany
iwashi ... Europäische Sardine. Sardina pilchardus
European pilchard
katakuchi iwashi ... Anchovy. Engraulis japonica
maiwashi, ma-iwashi ...“gemeine Sardine”Sardinops melanostictus
Die Gewässer um die Halbinsel Chiba 千葉 sind reich an frischen Fischen, weil die Kuroshio-Strömung warmes Wasser an die Küsten bringt. Im Hafen von Chooshi 銚子港 werden das ganze Jahr über Sardinen (iwashi 鰯) gefangen und die Fischer kennen mehr als 100 verschiedene Rezepte, um ihren Fisch zu genießen. Sardinen halten sich nicht lange, das chinesische Schriftzeichen besteht einleuchtenderweise aus den Teilen für FISCH und SCHWACH.
Verschiedene Gerichte mit gehacktem Fischfleisch, vermischt mit Miso-Paste und einem rohen Ei als Dekoration (nameroo) passen gut zum Bier und im Sommer in kaltem Wasser aufgerührt wird daraus eine erfrischende Miso-Suppe (mizu namasu 水なます).
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Things found on the way
During the Edo period, people used oil to burn their small lights at night.
The most expensive was natane abura 菜種油(なたねあぶら), made from rapeseed oil.
The cheapest oil for light was made from sardines ! It was a fish oil (gyoyu ぎょゆ【魚油】 that smelled pretty bad, but was cheap enough for the poorer cityfolk.
saba was also used for pressing oil.
The dealers for fish oil 魚油問屋 gyoyudonya
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HAIKU
Kobayashi Issa
Tr. David Lanoue
鰯焼片山畠や薄がすみ
iwashi yaku kata yama hata ya usu-gasumi
grilling sardines
in a mountain field...
thin mist
蕗の葉にいわしを配る田植哉
fuki no ha ni iwashi wo kubaru taue kana
sardines served
in butterbur leaves...
planting rice
木がらしやいわしをくるむ柏の葉
kogarashi ya iwashi o kurumu kashiwa no ha
winter wind--
wrapping sardines
in oak leaves
麦秋や子を負ながらいはし売
mugi aki ya ko o oi nagara iwashiuri
ripened barley--
with a child on her back
the sardine vendor
鰯めせめせとや泣子負ながら
iwashi mese mese to ya naku ko oi nagara
"Sardines! Get your sardines!"
she cries, a crying baby
on her back
Sardine is an autumn season word, according to the editors of Issa zenshû (Nagano: Shinano Mainichi Shimbunsha, 1976-79) 1.551. The association between sardines and autumn must not be widely known, since Makoto Ueda, while commenting on this haiku, notes that it lacks a season word; Dew on the Grass: The Life and Poetry of Kobayashi Issa (Leiden/Boston: Brill, 2004) 128.
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雲の色 明日は 鰯の群れがくる
kumo no iro asu wa iwashi no mure ga kuru
color of the clouds -
tomorrow a swarm of sardins
is sure to come
Yoneda Koohei 米田鉱平
Tr. Gabi Greve
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Related words
***** Herring (nishin) Japan. Koorai Iwashi,
かどいわし kado iwashi
***** Mackerel Clouds (iwashigumo) Japan
***** WASHOKU : FISH and SEAFOOD SAIJIKI
. Legends about Iwashi sardines .
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[ . BACK to WORLDKIGO . TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
. Legends about Iwashi sardines .
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Sardine (iwashi)
***** Location: Japan
***** Season: various, see below
***** Category: Humanity
*****************************
Explanation
One of the most common fish in the warm currents around Japan. They come in large crowds and are therefore rather cheap on the market. The fresh ones have a silvery belly and are rather pretty to look at. Some have black spots on the side.
To show the freshness of their catch, vendors of old would call in the streets:
てて噛む鰯はいらんかー。とれとれのてて噛む鰯やでェ
tete kamu iwashi wa iran kaa.
toretate no tete kamu iwashi ya dee
Do you want sardines that bite your fingers?
Freshly caught, these sardines will bite your fingers!
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kigo for all spring
haru iwashi 春鰯 ( はるいわし) sardines of spring
ooba iwashi 大羽鰯(おおばいわし)
very big sardines "with great wings"
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kigo for all autumn
iwashi 鰯 (いわし) sardine
..... iwashi 鰮(いわし) Sardinia spp.
iwash hiki 鰯引(いわしひき)fishing for sardines
iwashi ami 鰯網(いわしあみ)net for sardine
iwashibune 鰯船(いわしぶね)boat for fishing sardines
iwashimi 鰯見(いわしみ)watching for sardines
maiwashi, ma iwashi 真鰯(まいわし)
Sardinops melanostictus
aki iwashi 秋鰯(あきいわし)autumn sardine
iwashi hosu 鰯干す(いわしほす)drying sardines
iwashi uri 鰯売(いわしうり)vendor of sardines
hishiko ひしこ hishiko-sardine, Japanese anchovy
... shiko しこ、shiko iwashi しこ鰮(しこいわし)
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seguro iwashi背黒鰯(せぐろいわし)sardine with a black back
katakuchi iwashi 片口鰯(かたくちいわし)"sardine with half a mouth"
Engraulis japonica
chirimen iwashi 縮緬鰯(ちりめんいわし)"sardine like chirimen shrunk cloth"
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koiwashi 小鰯(こいわし)small sardine
hishiko hosu ひしこ干す(ひしこほす)drying hishiko-sardines
hishikozuke 鯷漬 (ひしこづけ) pickled hishiko-sardines
kigo for mid-autumn
hishiko has many regional names
ヒシコイワシ hishiko iwashi、シコ shiko、シコイワシshiko iwashi、田作り(タヅクリ tazukuri)、五万米(ゴマメgomame)、背黒鰯(セグロイワシseguro iwashi)、狼鰯(オオカミイワシookami iwashi .. like a wolf)、脹眼(ハンガンhangan)、金山(カナヤマkanayama ... gold mountian)、丸(マルmaru ... round )、ヒラレ hirare、泥目(ドロメdorome)、ドロイワシdoro iwashi、ママゴmamago、エタレetare、クロタレkurodare、シラスshirasu、タレクチtaretachi、チリメンchirimen、タレtare、ホオタレootare、ホホタレ、ホウタレ、ブトbuto、コシナガkoshinaga、カエリkaeri 、カクハリ kakuhari
Kintaroo iwashi 金太郎イワシ / 金太郎鰯 Kintaro sardine
from Shimane prefecture, Hagi town
梅さくやごまめちらばふ猫の墓
ume saku ya gomame chirabau neko no haka
plum blossoms--
dried sardines scattered
on the cat's grave
Tr. David Lanoue
. Kobayashi Issa 小林一茶 in Edo .
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kigo for late winter
iwashi no kashira sasu
鰯の頭挿す(いわしのかしらさす)
piercing the head of a sardine
like
WASHOKU . hiiragi sasu 柊挿す piercing with a holly
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......................................... not to mix up with this one
kigo for all winter
urume (潤目)うるめ round herring big-eye sardine
Etrumeus teres.
also called : hon-urume ホンウルメ (real urume) or
urume-iwashi 潤目鰯 うるめいわし /ウルメイワシ : "Urume-sardine"
urume means to have wet, moist eyes. (urumu うるむ (潤む). They have much bigger eyes than other iwashi.
They have less fat than the sardines. They are around all year, but taste best in winter.
In Kumamoto it is called "big-eye sardine" oome iwashi オオメイワシ, in the Toyama area tonbo トンボ (dragonfly), in Kochi and Shikoku there is no difference between urume-iwashi and ma-iwashi マイワシ.
Basho kasen 'Summer Moon'. Bonchoo's v4:
火うちたたく うるめ一枚
灰うちたたくうるめ一枚
hai uchitataku urume ichimai
Bonchoo 凡 兆 !
Higginson's translation:
knocking the ashes off
one piece of sardine
Earl Miner, Japanese Linked Poetry (1979), in his notes to the same verse (p.300, calls it 'Miscellaneous' (i.e. not seasonal);
Miner's translation:
the charcoal ash is shaken off
the dried sarding broiled at noon
Maeda Cana, Monkey's Raincoat (1973) is the book that clarifies the matter. In his notes to that Bonchoo verse, Cana states (p.90):
"urume: urume iwashi; sardine. "Sardine" usually indicates autumn, but "dried sardine" belongs to no particular season" .
Cana's translation:
flip off the ashes
one dried sardine
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quote
Sardines, or pilchards, are a group of several types of small, oily fish related to herrings, family Clupeidae. Sardines were named after the island of Sardinia, where they were once in abundance.
Canned "sardines" in supermarkets may actually be sprats (such as the "brisling sardine") or round herrings.
Sardines are healthful and considered a "brain food." These fish are rich in omega 3 fatty acids, which can help maintain a healthy heart. Recent studies suggest that omega-3 fatty acids slow the progression of mild to moderate Alzheimer's disease. These fatty acids can also help control blood sugar level. Not only are sardines packed with omega-3 fatty acids, but they are also a good source of vitamin D, calcium, B12 and protein.
Sardines are extremely low in contaminants such as mercury.
© More in the WIKIPEDIA !
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shirasu しらす small white sardines
In Maihara (Shizuoka)at 遠州灘 most of these shirasu are fished in spring.
They are put in hot water (kama-age 釜揚げしらす) and can be eaten like this, or half-dried or full dried (hoshi-shirasu, chirimenjako, chirimen jako).
In Kyoto, the dried shirasu have been a substitute for fresh fish and are used in many dishes of the OBANZAI homne cooking.
shirasu sanshoo シラス山椒 with mountain pepper
see also
tatami iwashi, below.
shirasu biiru はしらすビール beer with shirasu fish
from Enoshima, Kanagawa prefecture
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Dishes with Sardines ... iwashi ryoori
(not kigo)
鰯料理 いわしりょうり
Sardines are fishes in the waters off Chiba all year round. They are best eaten fresh, because they do not keep well. iwashi basically means yowashi, not easy to keep.
The chinese character means "fish" and "soft, weak". Maybe because the meat does not keep long, or maybe, these small fish are always on the run for being eaten by larger fish.
maiwashi, ma-iwashi 真いわし Sardinops melanostictus (Sardine)
katakuchi iwashi かたくちいわし Engraulis japonica. (Sardelle)
urume iwashi うるめいわし Etrumeus teres (Heringsart)
Most are fished of Chooshi 銚子 along Kujukurihama 九十九里浜 and in this area there are more than 100 ways to eat iwashi.
iwashidango no tsumire jiru 鰯団子のつみれ汁 soup with sardine balls
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iwashi no goma-ae イワシのごま漬 sardines with sesame dressing
made from fresh katakuchi iwashi with vinegar, sesame, ginger and chillies
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They are often used to make DASHI.
iriko ... kleine getrocknete Sardinen, für Dashi. Meist „japanese pilchard“, Sardinops melanostictus und Katakuchi iwashi
They are also processed into kamaboko fish paste, for example
eso 工ソ sardines.
(eso is a kigo for summer)
irikogohan iriko gohan, irikomeshi いりこ飯 / いりこめしrice with little sardines
from katakuchi iwashi. They are boiled for a moment, then dried and later added to cooked rice.
Speciality of Kagawa prefecture.
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iwashi baagaa, iwashi hanbaagu いわしハンバーグ
burger with sardine meat
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iwashi dango いわし団子 sardine dumplings
From Sakai minato at the beach Yumigahama, Tottori. Made from April till May. Round balls are put on sticks and skewered on the grill.
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iwashi no unohana sushi いわしの卯の花寿司
speciality of Ishikawa prefecture
iwashi no unohana tsuke イワシの卯の花漬け
iwashi no unohana ae 鰯の卯の花和え
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unohana is the floewr deutzia. Deutzie.
unohana is also a leftover product from making tofu.
iwashi no tsumirejiru いわしのつみれ汁 soup with sardine balls
famous in many parts along the Inland sea, especially Ehime prefecture
With vegetables that grow in the family garden.
. . . CLICK here for Photos !
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. WASHOKU
iwashi no kezuribushi 蒲原いわし削りぶし shredded dried sardines
From Kanbara, Shizuoka
koiwashi 小いわし "small sardines", Japanese anchovy
speciality of Hiroshima
They come in various dishes, fried or grilled, as sashimi or tenpura.
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iwashi no atama yaki イワシの頭焼き (yakigashi 焼嗅がし)
At the Sumiyoshi shrine 住吉神社 in Hiroshima the head of 1000 sardines are roasted by the shrine maidens in traditinal garb to procude a smell that wards off evil demons at the time of Setsubun, February 3, to prepare and clean the town for the new year (according to the Asian lunar calendar). They fan the fire with great fans.
This is an old ritual since the Heian period.
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maruyaki 鰯丸焼
. . . CLICK here for Photos !
sashimi いわし刺身
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sushi いわし寿司
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tatami iwashi でたたみいわし small dried sardines pressed into a cracker-like square form
Especially from Koshigoe (Kamakura, Kanagawa).
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a Japanese processed food product made from baby sardines or shirasu (白子 / しらす) laid out and dried while entwined in a single layer to form a large mat-like sheet. Typically, this is done by drying them in the sun on a bamboo frame, a process that is evocative of the manufacture of traditional Japanese paper.
Tatami Iwashi can then be cut to various sizes and used in different ways. Common serving styles include use as an ingredient in soup or cut into small pieces for use as a snack or accompaniment to sake or beer drinking, known as sakana.
This food item is named for its resemblance to a straw tatami mat common in traditional Japanese-style rooms or houses.
© More in the WIKIPEDIA !
There is also a manga character in NARUTO with this name.
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Worldwide use
Germany
iwashi ... Europäische Sardine. Sardina pilchardus
European pilchard
katakuchi iwashi ... Anchovy. Engraulis japonica
maiwashi, ma-iwashi ...“gemeine Sardine”Sardinops melanostictus
Die Gewässer um die Halbinsel Chiba 千葉 sind reich an frischen Fischen, weil die Kuroshio-Strömung warmes Wasser an die Küsten bringt. Im Hafen von Chooshi 銚子港 werden das ganze Jahr über Sardinen (iwashi 鰯) gefangen und die Fischer kennen mehr als 100 verschiedene Rezepte, um ihren Fisch zu genießen. Sardinen halten sich nicht lange, das chinesische Schriftzeichen besteht einleuchtenderweise aus den Teilen für FISCH und SCHWACH.
Verschiedene Gerichte mit gehacktem Fischfleisch, vermischt mit Miso-Paste und einem rohen Ei als Dekoration (nameroo) passen gut zum Bier und im Sommer in kaltem Wasser aufgerührt wird daraus eine erfrischende Miso-Suppe (mizu namasu 水なます).
. . . CLICK here for nameroo Photos !
. . . CLICK here for mizu namasu 水なます Photos !
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Things found on the way
During the Edo period, people used oil to burn their small lights at night.
The most expensive was natane abura 菜種油(なたねあぶら), made from rapeseed oil.
The cheapest oil for light was made from sardines ! It was a fish oil (gyoyu ぎょゆ【魚油】 that smelled pretty bad, but was cheap enough for the poorer cityfolk.
saba was also used for pressing oil.
The dealers for fish oil 魚油問屋 gyoyudonya
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HAIKU
Kobayashi Issa
Tr. David Lanoue
鰯焼片山畠や薄がすみ
iwashi yaku kata yama hata ya usu-gasumi
grilling sardines
in a mountain field...
thin mist
蕗の葉にいわしを配る田植哉
fuki no ha ni iwashi wo kubaru taue kana
sardines served
in butterbur leaves...
planting rice
木がらしやいわしをくるむ柏の葉
kogarashi ya iwashi o kurumu kashiwa no ha
winter wind--
wrapping sardines
in oak leaves
麦秋や子を負ながらいはし売
mugi aki ya ko o oi nagara iwashiuri
ripened barley--
with a child on her back
the sardine vendor
鰯めせめせとや泣子負ながら
iwashi mese mese to ya naku ko oi nagara
"Sardines! Get your sardines!"
she cries, a crying baby
on her back
Sardine is an autumn season word, according to the editors of Issa zenshû (Nagano: Shinano Mainichi Shimbunsha, 1976-79) 1.551. The association between sardines and autumn must not be widely known, since Makoto Ueda, while commenting on this haiku, notes that it lacks a season word; Dew on the Grass: The Life and Poetry of Kobayashi Issa (Leiden/Boston: Brill, 2004) 128.
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雲の色 明日は 鰯の群れがくる
kumo no iro asu wa iwashi no mure ga kuru
color of the clouds -
tomorrow a swarm of sardins
is sure to come
Yoneda Koohei 米田鉱平
Tr. Gabi Greve
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Related words
***** Herring (nishin) Japan. Koorai Iwashi,
かどいわし kado iwashi
***** Mackerel Clouds (iwashigumo) Japan
***** WASHOKU : FISH and SEAFOOD SAIJIKI
. Legends about Iwashi sardines .
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