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Roadside stations (michi no eki)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
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Explanation
Michi no Eki 道の駅 "Station at the Roadside"
Roadside Station
These are stop-overs along national roads, where you can have a cheap meal of local specialities. They also have stores selling the local specialities and fresh vegetables of the area.Some are quite famous, for example the one in Okutsu Hot Spring, Okayama prefecture, where the local housewives prepare their home-made food and sell it for "all you can eat" for a rather cheap price. The variety of dishes and sweets is great and every day numbers of tourist buses flood the parking area during lunchtime.
They serve as tourist attractions and have seasonal events to attract visitors. There are more than 800 michi-no-eki all over Japan.
Some are open 24 hours a day.
. . . CLICK here for Photos !
Michi no Eki in Western Japan / My PHOTOS
Michi no eki in Nara prefecture
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Roadside stations
Convenient rest areas like the ones located on expressways are found on open roads as well. Such facilities set up in approximately 900 locations nationwide are commonly known as "Michi no Eki."
Some local governments consider Michi no Eki as one of their facilities for tourists. Indeed, Michi no Eki play a key role in representing respective cities, towns, and villages, offering a wide variety of services for the users. From small ones with bathrooms only to those with stores selling local specialties, there are those that have more to offer than expressways' rest areas.
At some Michi no Eki, you can even find hot spring spa, camping ground, athletic field, and swimming pool.
However, please note that gas stations cannot be found in most of them.
source : www.japan-i.jp
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Some famous local ones
Akita
Odaiko no Yakata (Michi no Eki Takanosu)
The world's largest drum (diameter 3.71 m.) and registered such in the Guinness Book of records, as well as a range of smaller drums from around the world can be seen in this exhibition hall.
source : www.japanican.com
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Aomori
Mutsu-Yokohama, Nanohana Plaza
Nanohana Plaza is a Michi-no-Eki roadside station in Yokohama, the rape blossom city. Rape blossom donuts made using fresh rapeseed oil extracted from rape blossoms and a wide variety of other rape blossom goods, as well as specialty food items made with sea cucumbers, are sold here.
Nearby
This is the largest rape blossom field in Japan in terms of planted acreage, measuring about 109 hectares (which is equal to 152 soccer fields). Visitors can experience the joy of immersing themselves in a sea of yellow blossoms during a one-month period every year from the beginning of May through the beginning of June.
source : www.jnto.go.jp
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Gifu
Prefecture Seki・Mino・Gujo-Hachiman Area
2503-2 Shimonoho, Seki city
Michi-no-eki Heisei, which is located by the Tsubo River along the Heisei-Kobushi streets, is a hub facility of the Japan Heisei Village community. There is a gallery, a drinking area, and a Furusato-Corner where local tourist destinations are introduced and local special products are sold.
source : www.kandou10.jp
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Kinki
Since 1993, cities and towns that represent regions have been cooperating with highway administration bodies to develop Michi-no-Eki that provide the three functions of rest area, information provision and regional linkage.
On August 10, 2005, three new stations were registered in the Kinki region, making a total of 95 stations in the region and 830 nationwide.
source : www.kkr.mlit.go.jp
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Miyazaki
Nango is a quaint fishing village on the far south coast of Miyazaki Prefecture on Japan's Kyushu island.
Michi-no-eki Nango
... with a vegetable shop and cafe, beautifully constructed walking trails, and striking ocean vistas, Michi-no-eki is much more than just a simple rest stop.
At the base of Michi-no-eki is a small cooperatively-owned vegetable shop that sells nothing but local produce and gifts for travelers. While the shop's wares are quite seasonal, it is the best place in Nango to find fresh, organic produce at low prices.
The heart of Michi-no-eki, however, is the free walking trails. Take an afternoon and enjoy a walk up the mountainside in the cool ocean air.
The tourist-friendly road stop actually features 12 immaculately maintained trails, each boasting a theme. Featured routes include the "Jungle Cruise", "Rock Mountain", "Ocean View Deck", "The Strange Forest", "Tropical Garden" and an upward hike to the "Ocean Vantage Point Gazebo".
The Tropical Dome
The Tropical Dome is a spectacular two-level greenhouse and horticultural center that covers an area of 845 square meters. It is 48 meters wide and a main attraction to Michi-no-eki. The Tropical Dome features many exotic plants and 30 varieties of fruit, including papaya, banana, and other flowering trees.
source : www.town.nango.miyazaki.jp
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Shikoku
near Marugame, there is one to enjoy the sunset.
in Takamatsu, they sell a special
michi no eki bentoo 道の駅弁当
Lunchbox from the roadside station
with local tairagi clams
タイラギ / たいらぎ Atrina pectinata
平貝(たいらがい)
. . . CLICK here for tairagi Photos !
kigo for all winter
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Highway Restaurants
You have to pay for Japanese highways, but there are many stops on the way for free toilet use and then getting gasolin and food on the way.
Many restaurants serve the local specialities, apart from the fast noodle soups and onigiri rice balls.
In my area, Hiruzen Service Area
has the fresh milk from Hiruzen Hights Jersey Cow farm.
Hiruzen Jersey Land
There is also a Michi no Eki right after the exit from the highway.
Kaze-no-ie 風の家 Home of the Wind
with a rich vegetable selection.
. . . CLICK here for Photos !
Library: サービスエリア
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Worldwide use
Stationen am Wegrand, Rastgelegenheiten am Wegrand.
Die Toiletten sind umsonst.
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Things found on the way
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HAIKU
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Related words
***** WASHOKU : Restaurants
***** WASHOKU : General Information
WASHOKU
Ekiben 駅弁 Train Station Lunch Box
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3/12/2009
3/07/2009
Mottainai food waste
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Do not waste food ! (mottainai)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
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Explanation
mottainai もったいない モッタイナイ
the avoidance of what is wasteful
”What a waste! "
It is not good to waste something.
Mottainai!
Farmers grow rice with great effort and a lot of sweat!
Eat each grain of rice with greatfulness!
A plastic shopping bag is very mottainai,
because it is used only once.
setsuyaku 節約 saving
setsuyaku no kufuu 節約の工夫
.... creative saving is IN!
ketchi けち、ケチ stingy
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quote
Mottainai (もったいない, 勿体無い)
is a Japanese term meaning "a sense of regret concerning waste when the intrinsic value of an object or resource is not properly utilized."The expression "Mottainai!" can be uttered alone as an exclamation when something useful, such as food or time, is wasted. In addition to its primary sense of "wasteful," the word is also used to mean "impious; irreverent" or "more than one deserves."
In ancient Japanese, "mottainai" had various meanings, including a sense of gratitude mixed with shame for receiving greater favor from a superior than is properly merited by one's station in life.
Although the word mottainai is written in Chinese characters, it was created in Japan and is based on Buddhist philosophy. One of the earliest appearances of the word "mottainai" is in the book Genpei Jōsuiki (A Record of the Genpei War, ca. 1247).
Mottainai is a compound word, mottai+nai. Mottai (勿体) refers to the intrinsic dignity or sacredness of a material entity, while Nai (無い) indicates an absence or lack. (Mottai further consists of "mochi (勿)," meaning "inevitable; unnecessary to discuss," and "tai (体)," or "entity; body.")
"Mottai" was originally used in the construction "mottai-ga-aru" (勿体+が+有る), literally "having mottai," which referred to a dignified entity. Today, "mottai" is also used in the construction "mottai-buru (勿体振る)," meaning "pretentious" or "giving oneself airs" by assuming more dignity than one truly possesses.
Buddhists traditionally used the term "mottainai" to indicate regret at the waste or misuse of something sacred or highly respected, such as religious objects or teaching. Today, the word is widely used in everyday life to indicate the waste of any material object, time, or other resource.
According to the Japan Times website (1/3/09), Japan`s agricultural ministry estimated that in 2007, 23 million tonnes of food was wasted, costing 2 trillion yen.
MORE in the wikipedia !
Mottainai Baasan もったいない ばあさん
Mottainai Grandma
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ベルさんの もったいないプロジェクト
ベルさんブランド 元気食品 .. Genki Food
ベルナルド デイクハウス
Bernard Diekhaus
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. WASHOKU
Food wasted in 2009 - Statistics
Ministry of Agriculture, Forestry and Fisheries
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Worldwide use
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Things found on the way
Here we will discuss the meaning and the spirit of three terms:
"Mottainai", "Wabi-Sabi" and "Imperfect".
The thought of finding essential values in things
It is important for us to find the value in all things. It is vital that we treasure and respect our unique natural environment and to value all its resources. These ideas are expressed in the term "Mottainai" which Ms. Wangari Maathai, Deputy Environment Minister of Kenya, was trying to popularize in the world.
This Japanese word means reduce, recycle, repair and reuse. This term was originated in the 18th century, the Edo era, by Tokyoites. At that time Tokyo was the most heavily populated city in the world. Tokyoites felt to live in peace and in prosperity, so they tried to utilize the limited natural resources and cooperated with each otherin doing so.
source : www.yoho.jp/camj
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HAIKU
収穫祭 モッタイナイはかけことば
shuukakusai mottainai wa kakekotoba
harvest festival -
the motto of the day
"do not be wasteful!"
Gabi Greve, Japan, October 2006
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Santoka
よいおみのりのさやさやお月さま
yoi o-minori no sayasaya o-tsuki-sama
A great harvest,
sighs, the moon content.
のんびり尿する草の芽だらけ
nonbiri shito suru kusa no me darake
Roadside, taking a piss,
soaking the scrub-grass.
A wandering beggar must heed the call of nature in the most humble of places. Santôka renders this daily obligation into an unpretentious contribution to an ecological cycle, humorously demonstrating the concept of mottainai, of waste not/want not.
Much as the selected poem above introduced an agricultural portrait of fruitfulness and fecundity, of the elements of nature co-participating in the production of food for living beings, this poem comically shows Santôka paying back the favour by contributing to the cycle, with his own urine, a devotional scatology.
source : simply haiku 2007
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Related words
***** WKD Reference
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Do not waste food ! (mottainai)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
mottainai もったいない モッタイナイ
the avoidance of what is wasteful
”What a waste! "
It is not good to waste something.
Mottainai!
Farmers grow rice with great effort and a lot of sweat!
Eat each grain of rice with greatfulness!
A plastic shopping bag is very mottainai,
because it is used only once.
setsuyaku 節約 saving
setsuyaku no kufuu 節約の工夫
.... creative saving is IN!
ketchi けち、ケチ stingy
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
quote
Mottainai (もったいない, 勿体無い)
is a Japanese term meaning "a sense of regret concerning waste when the intrinsic value of an object or resource is not properly utilized."The expression "Mottainai!" can be uttered alone as an exclamation when something useful, such as food or time, is wasted. In addition to its primary sense of "wasteful," the word is also used to mean "impious; irreverent" or "more than one deserves."
In ancient Japanese, "mottainai" had various meanings, including a sense of gratitude mixed with shame for receiving greater favor from a superior than is properly merited by one's station in life.
Although the word mottainai is written in Chinese characters, it was created in Japan and is based on Buddhist philosophy. One of the earliest appearances of the word "mottainai" is in the book Genpei Jōsuiki (A Record of the Genpei War, ca. 1247).
Mottainai is a compound word, mottai+nai. Mottai (勿体) refers to the intrinsic dignity or sacredness of a material entity, while Nai (無い) indicates an absence or lack. (Mottai further consists of "mochi (勿)," meaning "inevitable; unnecessary to discuss," and "tai (体)," or "entity; body.")
"Mottai" was originally used in the construction "mottai-ga-aru" (勿体+が+有る), literally "having mottai," which referred to a dignified entity. Today, "mottai" is also used in the construction "mottai-buru (勿体振る)," meaning "pretentious" or "giving oneself airs" by assuming more dignity than one truly possesses.
Buddhists traditionally used the term "mottainai" to indicate regret at the waste or misuse of something sacred or highly respected, such as religious objects or teaching. Today, the word is widely used in everyday life to indicate the waste of any material object, time, or other resource.
According to the Japan Times website (1/3/09), Japan`s agricultural ministry estimated that in 2007, 23 million tonnes of food was wasted, costing 2 trillion yen.
MORE in the wikipedia !
Mottainai Baasan もったいない ばあさん
Mottainai Grandma
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ベルさんの もったいないプロジェクト
ベルさんブランド 元気食品 .. Genki Food
ベルナルド デイクハウス
Bernard Diekhaus
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
. WASHOKU
Food wasted in 2009 - Statistics
Ministry of Agriculture, Forestry and Fisheries
*****************************
Worldwide use
*****************************
Things found on the way
Here we will discuss the meaning and the spirit of three terms:
"Mottainai", "Wabi-Sabi" and "Imperfect".
The thought of finding essential values in things
It is important for us to find the value in all things. It is vital that we treasure and respect our unique natural environment and to value all its resources. These ideas are expressed in the term "Mottainai" which Ms. Wangari Maathai, Deputy Environment Minister of Kenya, was trying to popularize in the world.
This Japanese word means reduce, recycle, repair and reuse. This term was originated in the 18th century, the Edo era, by Tokyoites. At that time Tokyo was the most heavily populated city in the world. Tokyoites felt to live in peace and in prosperity, so they tried to utilize the limited natural resources and cooperated with each otherin doing so.
source : www.yoho.jp/camj
*****************************
HAIKU
収穫祭 モッタイナイはかけことば
shuukakusai mottainai wa kakekotoba
harvest festival -
the motto of the day
"do not be wasteful!"
Gabi Greve, Japan, October 2006
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Santoka
よいおみのりのさやさやお月さま
yoi o-minori no sayasaya o-tsuki-sama
A great harvest,
sighs, the moon content.
のんびり尿する草の芽だらけ
nonbiri shito suru kusa no me darake
Roadside, taking a piss,
soaking the scrub-grass.
A wandering beggar must heed the call of nature in the most humble of places. Santôka renders this daily obligation into an unpretentious contribution to an ecological cycle, humorously demonstrating the concept of mottainai, of waste not/want not.
Much as the selected poem above introduced an agricultural portrait of fruitfulness and fecundity, of the elements of nature co-participating in the production of food for living beings, this poem comically shows Santôka paying back the favour by contributing to the cycle, with his own urine, a devotional scatology.
source : simply haiku 2007
*****************************
Related words
***** WKD Reference
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
3/05/2009
Shark (same)
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Shark (same)
***** Location: Japan
***** Season: All Winter
***** Category: Animal
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Explanation
same 鮫 (さめ) shark
superorder Selachimorpha
..... fuka 鱶(ふか)
..... wani わに(鰐) (this means also "crocodile")
"blue shark", yoshikirizame 葭切鮫, 葦切鮫(よしきりざめ/ ヨシキリザメ)
Prionace glauca
its fins are used for sharks fin soup
aozame 青鮫(あおざめ) blue shark
"star shark", spotted smooth-hound shark, hoshizame 星鮫(ほしざめ)
"tiger shark", torazame 虎鮫(とらざめ)
"cat shark", bullhead shark, nekozame 猫鮫(ねこざめ)
"saw shark", spurdog shark, nokogirizame 鋸鮫(のこぎりざめ)
"bell hammer shark" , shumokuzame 撞木鮫(しゅもくざめ)
"butterflyl shark" 蝶鮫 choozame
and many more shark types.
mookazame モウカザメ(毛鹿鮫), mafukazame マフカザメ(真鱶鮫)
often fished in Northern Japan, Kesenuma
Haifisch
kobanzame. Kleiner Haifisch, Echeneis nauctates
Blauhai, aozame, Isurus oxyrynchus
Makrelenhai nezumizame, Lamna ditropis
Makohai, Isurus oxyrinchus
Weißer Hai, Carcharhodon carcharias
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Sharks (superorder Selachimorpha)
are a type of fish with a full cartilaginous skeleton and a highly streamlined body.
The bull shark, Carcharhinus leucas, is the best known of several species that swim in both seawater and freshwater, as well as in deltas.
Sharks in mythology
Sharks figure prominently in the Hawaiian mythology. There are stories of shark men who have shark jaws on their back. They could change form between shark and human at any time they desired. A common theme in the stories was that the shark men would warn beach-goers that sharks were in the waters. The beach-goers would laugh and ignore the warnings and go swimming, subsequently being eaten by the same shark man who warned them not to enter the water.
( more )
In other Pacific Ocean cultures, Dakuwanga was a shark god who was the eater of lost souls.
© More in the WIKIPEDIA !
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Most sharks are seen at the fish market of Kesennuma in Miyagi prefecture. There they are also called aonogi アオナギ.
There are more than 250 different kinds. In the waters around Japan we have about 150 varieties, ウバザメ・オナガザメ・ツノザメ・ノコギリザメ.
ニシネズミザメ Lamna nasus
. Regional Dishes from Miyagi .
yoshikirizame, Prionace glauca(葦切鮫) is used for the shark fin soup. This fish belongs to the Carcharhinidae group.
It becomes about 3,8 meters long, weights 200 kg and prefers warm waters.
The longest sighted was 6 meters. They feed on fish and squid.
The male grow up in southern waters, whereas the female grow in northern waters. When they are grown up, the females swim down to meet the males and stay there.
Their meat is produced to kamaboko. The fins end up in soup. Fins from the back and the tail of large species are used. They are dried before use.
The collagen from their cartilages is also produced into medicine.
shark meat soon tends to smell of amonium when it is exposed to air. Therefore it has to be boiled, the skin taken off, the fat removes as much as possible and the cartilage dried in the sun.
WASHOKU
samegawa 鮫皮 shark's skin to grate wasabi
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Shark dishes 鮫料理 same ryoori
shark fin soup 鱶鰭スープ fukahire suupu
Shark fin soup (or shark's fin soup)
is a delicacy that has been a popular item of Chinese cuisine since the Ming Dynasty, usually served at special occasions such as weddings and banquets. As a luxury item, the dish is also considered a symbol of wealth and prestige in Chinese culture. The "finning" of sharks required to make this soup has become highly controversial in recent years, because consumption has grown dramatically as some sectors of Chinese society become more affluent. Some have called the practice brutal, and it is also named as a primary contributing factor in the global decline of many shark species.
Hong Kong handles at least 50% and possibly up to 80% of the world trade in shark fin, with the major suppliers being Europe, Taiwan, Indonesia, Singapore, United Arab Emirates, United States, Yemen, India, Japan, and Mexico.
Genuine shark fin soup or stew is made with shark fins obtained from any of a variety of shark species. Raw shark fins are processed by first removing the skin, trimming them to shape, and thoroughly drying them. They may be bleached with hydrogen peroxide before drying to make their colour more appealing. Shark fins are the cartilaginous pectoral and dorsal fins of a shark. Sharks' fins are sold in two forms: frozen and dried. Both need to be softened before they can be used to prepare soup. The frozen form is ready to use as it has been prepared and therefore only requires about an hour of soaking.
There are two types of the dried form, skinned (shredded) and whole, which require more preparation.
© More in the WIKIPEDIA !
For a good soup leek and ginger are added to the boil. The soup gets a gelatine-like finish.
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samenobori サメのぼり shark hanging out to dry
prepared in Nagasaki for New Year dishes
長崎県雲仙市 Unzen Town
They are named after the carp nobori flags for the Boy's festival in May.
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kansame 鮫干 dried sharkfin or sharkmeat
same raamen 鮫ラーメン ramen noodle soup
same no sashimi さめ刺身 Shark Sashimi
. . . CLICK here for Photos !
same no sugatani 青鮫ふかひれ姿煮 whole boiled sharkfin
. . . CLICK here for Photos !
same no sushi サメのお寿司 sushi with shark meat
. . . CLICK here for Photos !
samenotare サメのタレ dried shark meat
Im Hafen Katsu-ura der Präfektur Wakayama wird ebenfalls viel Haifisch angelandet und zu Trockenfisch verarbeitet. In den Städten Ise und Toba der Präfektur Mie wird getrocknetes Haifischfleisch gegessen; dabei wird das Fleisch in rechteckige Stücke geschnitten und vor dem Trocknen entweder mit Salz mariniert oder seit der Showa-Zeit auch mit Mirin mariniert. Das Fertigprodukt sieht also nicht mehr wie ein Fisch aus. Die Stücke werden vor dem Essen kurz über Holzkohlen gegrillt und zusammen mit weißem Reis gegessen.
- - -
- - - Haifisch und Haifischflossen - - -
Weltweit wird der meiste Haifisch in Hongkong umgesetzt, in Japan hat der Hafen Kesennuma den größten Umsatz an Haifisch und Haifischflossen. An zweiter Stelle liegt der Hafen von Hachinohe in der Präfektur Aomori, gefolgt von Chōshi in der Präfektur Chiba und Nagasaki auf Kyushu.
Ende Dezember findet im Hafen von Kesennuma die »Woche der Haifischflossen« statt, bei der besondere Menüs mit dieser Delikatesse angeboten werden. Nicht nur die berühmte Suppe, auch andere Gerichte werden in Kesennuma daraus zubereitet. Dazu gehören unter anderem Ramen-Nudelsuppe, Sushi oder Sugatani, eine Zubereitungsart, bei der das Haifleisch unter Beibehaltung der ursprünglichen Form gekocht wird. Frische Haifischflossen dienen auch als Belag auf dem handgeformten Nigiri-zushi.
Haifischflossensuppe zählt seit Ende des 14. Jahrhunderts zum festen Speiseplan der chinesischen Küche und wird bei besonders festlichen Anlässen serviert. Haifischflossen symbolisieren bis heute Reichtum und Prestige in der Gesellschaft. Zudem soll die nahrhafte Suppe mit ihrem hohen Kollagengehalt zur Erhaltung der Gesundheit beitragen. Weil das Fleisch von Haifischen kalorien- und fettarm ist und zudem über einen hohen Eiweißanteil verfügt, ist es besonders für Kinder und Senioren geeignet. Im Rahmen der chinesischen Heilkunde (kanpō) werden Kollagen, Knorpel und Leber zu verschiedenen Medikamenten verarbeitet.
Chinarestaurants in Japan bieten Haifischflosse zu jeder Jahreszeit an und für Eilige stehen Instantsuppen oder Konserven dieser Delikatesse bereit.
Länger gelagertes Haifischfleisch nimmt sehr schnell den Geschmack von Ammoniak an. Aus diesem Grund war es vor der Verbreitung von modernen Kühlmethoden im bergigen japanischen Landesinneren kaum bekannt. Mit Ausnahme der Bergregion in Westjapan. Dort wurde in den Wintermonaten frisches Haifischfleisch als Sashimi oder als Haifisch-Frikadelle angeboten. Entlang der "Silberstraße" wurde der Fisch von den Häfen am Japanischen Meer transportiert. Dieser Transportweg zwischen der Küste und den Bergen, dem die angrenzenden Silberminen seinen Namen gaben, war relativ gut ausgebaut, sodass die Händler mit ihrer verderblichen Ware zügig vorankamen. In den Berggebieten wird das Haifischfleisch in den Speisen häufig "Krokodilgericht" (wani ryōri) genannt.
Das Fleisch junger Fische aus modernen Aquakulturen hat einen nicht so starken Ammoniakgeruch und schmeckt milder. Dennoch werden die Haifischflossen selten frisch und roh angeboten. Meist wird die Flosse zunächst enthäutet und das Fett entfernt, dann gekocht und sonnengetrocknet. Vor der weiteren Verarbeitung wird das Fleisch in Wasser eingeweicht. Im Handel sind auch tiefgefrorene Stücke erhältlich, die nach kurzer Auftauzeit verwendet werden können.
- - - Haifische um Japan - - -
Bereits in den Überresten prähistorischer Siedlungen in Aomori aus der Jungsteinzeit (Jōmon-Zeit, ca. 5000–300 v. Chr.) fanden sich Knochen von Haifischen, insbesondere der Arten Dornhai (aburatsunozame) und "Sternen-Haifisch" (hoshizame).
Die kulturelle Bedeutung von Haifischfleisch für die Japaner belegt, dass seit jeher am großen Schrein von Ise, dem höchsten Shinto-Heiligtum, getrocknetes Haifischfleisch zu den Opfergaben für die Gottheiten gehört.
Es gibt mehr als 250 Haifischarten unterschiedlichster Größen in den Weltmeeren. In den japanischen Gewässern wurden bis zu 150 Arten gezählt. Die Rückenflossen und die Schwanzflosse der Blauhaie werden am häufigsten verarbeitet. Der Yoshikirizame-Blauhai wird bis zu vier Meter lang und wiegt bis zu 200 Kilogramm. Die männlichen Fische leben in südlichen Gewässern um Japan, die weiblichen ziehen nach Norden und kehren erst wieder zurück, wenn sie ausgewachsen sind.
In zoologischen Aquarien sind Haifische beliebte Ausstellungstiere. Kinder und Eltern können den scharfen Kiefern hier gefahrlos nahe kommen. Das große Aquarium im Sea Paradise auf der Insel Hakkeijima vor Yokohama hat sogar ein Grabmal für Haifische angelegt, das einmal jährlich von einem buddhistischen Priester besucht wird, der für die Seelen der im Aquarium verstorbenen Tiere betet.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
jinkoo fukahire 人工ふかひれ artificial shark fin
made of pork gelatine and other gelatine, to be used for soups
It has the flavoring of the real thing.
Since real shark fin is becoming more and more expensive, companies try to make this new ones, which are a lot cheaper.
. . . CLICK here for Photos !
- quote
Shark's fin are popular and luxury materials of Chinese cuisine. In the 17th century, they were frequently exported from Nagasaki, Japan to China as one of the popular dried products. Since then, they have become a major export good of Japan to China. Today, with its high-standard processing techniques, Japan is the leading producer of top-quality artificial shark's fin, which enjoy a good reputation in the Chinese food industry around the world.
Sharks are landed as incidental fish in long-line tuna fishing. However, the recent supply of sharks comes to be insufficient due to the decrease in numbers of long-line fishing ships, fishing control sanctions, and a shortage of sharks. As a result, the market faces imbalance of demand and supply, and the price of shark's fin soars tremendously. Under these circumstances, Ritsurin Bussan has developed the new products - dried and frozen artificial shark's fin, which are quite similar to natural shark's fin in both taste and appearance. Artificial shark's fin have already been penetrated the domestic and international market as a suitable substitute for natural shark's fin, and their production are increasing year by year.
The price of shark's fin, which rose at the end of last year (2000), has risen again by 20 to 50 % in June due to the shortage of sharks. Dealers say "shark's fin are luxury food whose high price has made it quite unpalatable merchandise." That is the reason why artificial shark's fin have been invented and marketed to meet the need. On account of their good taste and lower price, the fins win great popularity in the market.
Artificial shark's fin offers as great taste as the natural fins. They are very cost-effective so that Chinese food material manufacturers, distributors and Chinese restaurants can offer Chinese cuisine with shark's fin at a reasonable price. Both dried and frozen,Heatproof artificial shark's fin are available for different purposes.
Characteristics of Artificial shark's fin
Chewing feel just like the natural shark's fin
Color, thickness and taste relatively similar to the natural shark's fin
Consistent supply at a reasonable price
Suitable for many kinds of cuisine
Easy to cook and superior storage
Enable you to create value-added dishes (for egg dishes, hot-pot dishes, salad, pasta, etc.)
source : www.shark-fin.net . Ritsurin Bussan
*****************************
Worldwide use
Malaysia
. “Bujang Senang”man-eating crocodile .
*****************************
Things found on the way
samezuka 鮫塚 memorial stone for sharks
to pray for the sould of the animals that died at the aquarium.
YOKOHAMA HAKKEIJIMA SEA PARADISE
is a leisure land surrounded by nature. It is located at the tip of Yokohama Bay and is a new generation style amusement park. It is the home of one of the top aquariums in Japan.
source : www.seaparadise.co.jp
中乃島水族館, シーパラダイス
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Shark and Crocodile, same and wani
reading the legend of
YamaSachiHiko and UmiSachiHiko
A similar legend about a young man from the sea who lost the hook of his elder (father/brother) and lived with a princess who later turned into a crocodile (wani) and about 8 islands created by the gods is found in the island of Malaita in the Solomon Islands.
There might be a common origin of some mongoloid tribes that moved from a lost paradise called Sundaland (near the Malay peninsula) to the south and north ... and met at some time again in Japan.
Malaita (Auki)
WASHOKU : Umi no sachi
The legend of Lemuria and sunken Sundaland.
The legend of the sunken continent of Atlantis.
Sundaland
is a biogeographical region of Southeastern Asia that comprises the Maritime Southeast Asia islands of Sumatra, Java, Borneo, and surrounding smaller islands. The eastern boundary of Sundaland is the Wallace Line, identified by Alfred Russel Wallace, which marks the eastern boundary of the Asia's land mammal fauna, and is the boundary of the Indomalaya and Australasia ecozones. The islands east of the Wallace line are known as Wallacea, and are considered part of Australasia.
© More in the WIKIPEDIA !
*****************************
HAIKU
ふなびとら鮫など雪にかき下ろす
funabito ra same nado yuki ni kakiorosu
these fishermen
they just rake the shark down
into the snow
加藤楸邨 Katoo Shuuson, Kato Shuson (1905 - 1993)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
鮫船の腹に魚群れ潮澄めり
samebune no hara ni sakana mure shiosumeri
水原秋桜子 Mizuhara Shuuooshi, Mizuhara Shuoshi (1892 - 1981)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Sharp teeth deadly strong
Like a drunk Australian
Chasing a female
source : "nineteen to the dozen"
*****************************
Related words
***** WASHOKU : FISH and SEAFOOD SAIJIKI
WASHOKU : Regional Japanese Dishes
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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Shark (same)
***** Location: Japan
***** Season: All Winter
***** Category: Animal
*****************************
Explanation
same 鮫 (さめ) shark
superorder Selachimorpha
..... fuka 鱶(ふか)
..... wani わに(鰐) (this means also "crocodile")
"blue shark", yoshikirizame 葭切鮫, 葦切鮫(よしきりざめ/ ヨシキリザメ)
Prionace glauca
its fins are used for sharks fin soup
aozame 青鮫(あおざめ) blue shark
"star shark", spotted smooth-hound shark, hoshizame 星鮫(ほしざめ)
"tiger shark", torazame 虎鮫(とらざめ)
"cat shark", bullhead shark, nekozame 猫鮫(ねこざめ)
"saw shark", spurdog shark, nokogirizame 鋸鮫(のこぎりざめ)
"bell hammer shark" , shumokuzame 撞木鮫(しゅもくざめ)
"butterflyl shark" 蝶鮫 choozame
and many more shark types.
mookazame モウカザメ(毛鹿鮫), mafukazame マフカザメ(真鱶鮫)
often fished in Northern Japan, Kesenuma
Haifisch
kobanzame. Kleiner Haifisch, Echeneis nauctates
Blauhai, aozame, Isurus oxyrynchus
Makrelenhai nezumizame, Lamna ditropis
Makohai, Isurus oxyrinchus
Weißer Hai, Carcharhodon carcharias
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Sharks (superorder Selachimorpha)
are a type of fish with a full cartilaginous skeleton and a highly streamlined body.
The bull shark, Carcharhinus leucas, is the best known of several species that swim in both seawater and freshwater, as well as in deltas.
Sharks in mythology
Sharks figure prominently in the Hawaiian mythology. There are stories of shark men who have shark jaws on their back. They could change form between shark and human at any time they desired. A common theme in the stories was that the shark men would warn beach-goers that sharks were in the waters. The beach-goers would laugh and ignore the warnings and go swimming, subsequently being eaten by the same shark man who warned them not to enter the water.
( more )
In other Pacific Ocean cultures, Dakuwanga was a shark god who was the eater of lost souls.
© More in the WIKIPEDIA !
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Most sharks are seen at the fish market of Kesennuma in Miyagi prefecture. There they are also called aonogi アオナギ.
There are more than 250 different kinds. In the waters around Japan we have about 150 varieties, ウバザメ・オナガザメ・ツノザメ・ノコギリザメ.
ニシネズミザメ Lamna nasus
. Regional Dishes from Miyagi .
yoshikirizame, Prionace glauca(葦切鮫) is used for the shark fin soup. This fish belongs to the Carcharhinidae group.
It becomes about 3,8 meters long, weights 200 kg and prefers warm waters.
The longest sighted was 6 meters. They feed on fish and squid.
The male grow up in southern waters, whereas the female grow in northern waters. When they are grown up, the females swim down to meet the males and stay there.
Their meat is produced to kamaboko. The fins end up in soup. Fins from the back and the tail of large species are used. They are dried before use.
The collagen from their cartilages is also produced into medicine.
shark meat soon tends to smell of amonium when it is exposed to air. Therefore it has to be boiled, the skin taken off, the fat removes as much as possible and the cartilage dried in the sun.
WASHOKU
samegawa 鮫皮 shark's skin to grate wasabi
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Shark dishes 鮫料理 same ryoori
shark fin soup 鱶鰭スープ fukahire suupu
Shark fin soup (or shark's fin soup)
is a delicacy that has been a popular item of Chinese cuisine since the Ming Dynasty, usually served at special occasions such as weddings and banquets. As a luxury item, the dish is also considered a symbol of wealth and prestige in Chinese culture. The "finning" of sharks required to make this soup has become highly controversial in recent years, because consumption has grown dramatically as some sectors of Chinese society become more affluent. Some have called the practice brutal, and it is also named as a primary contributing factor in the global decline of many shark species.
Hong Kong handles at least 50% and possibly up to 80% of the world trade in shark fin, with the major suppliers being Europe, Taiwan, Indonesia, Singapore, United Arab Emirates, United States, Yemen, India, Japan, and Mexico.
Genuine shark fin soup or stew is made with shark fins obtained from any of a variety of shark species. Raw shark fins are processed by first removing the skin, trimming them to shape, and thoroughly drying them. They may be bleached with hydrogen peroxide before drying to make their colour more appealing. Shark fins are the cartilaginous pectoral and dorsal fins of a shark. Sharks' fins are sold in two forms: frozen and dried. Both need to be softened before they can be used to prepare soup. The frozen form is ready to use as it has been prepared and therefore only requires about an hour of soaking.
There are two types of the dried form, skinned (shredded) and whole, which require more preparation.
© More in the WIKIPEDIA !
For a good soup leek and ginger are added to the boil. The soup gets a gelatine-like finish.
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samenobori サメのぼり shark hanging out to dry
prepared in Nagasaki for New Year dishes
長崎県雲仙市 Unzen Town
They are named after the carp nobori flags for the Boy's festival in May.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
kansame 鮫干 dried sharkfin or sharkmeat
same raamen 鮫ラーメン ramen noodle soup
same no sashimi さめ刺身 Shark Sashimi
. . . CLICK here for Photos !
same no sugatani 青鮫ふかひれ姿煮 whole boiled sharkfin
. . . CLICK here for Photos !
same no sushi サメのお寿司 sushi with shark meat
. . . CLICK here for Photos !
samenotare サメのタレ dried shark meat
Im Hafen Katsu-ura der Präfektur Wakayama wird ebenfalls viel Haifisch angelandet und zu Trockenfisch verarbeitet. In den Städten Ise und Toba der Präfektur Mie wird getrocknetes Haifischfleisch gegessen; dabei wird das Fleisch in rechteckige Stücke geschnitten und vor dem Trocknen entweder mit Salz mariniert oder seit der Showa-Zeit auch mit Mirin mariniert. Das Fertigprodukt sieht also nicht mehr wie ein Fisch aus. Die Stücke werden vor dem Essen kurz über Holzkohlen gegrillt und zusammen mit weißem Reis gegessen.
- - -
- - - Haifisch und Haifischflossen - - -
Weltweit wird der meiste Haifisch in Hongkong umgesetzt, in Japan hat der Hafen Kesennuma den größten Umsatz an Haifisch und Haifischflossen. An zweiter Stelle liegt der Hafen von Hachinohe in der Präfektur Aomori, gefolgt von Chōshi in der Präfektur Chiba und Nagasaki auf Kyushu.
Ende Dezember findet im Hafen von Kesennuma die »Woche der Haifischflossen« statt, bei der besondere Menüs mit dieser Delikatesse angeboten werden. Nicht nur die berühmte Suppe, auch andere Gerichte werden in Kesennuma daraus zubereitet. Dazu gehören unter anderem Ramen-Nudelsuppe, Sushi oder Sugatani, eine Zubereitungsart, bei der das Haifleisch unter Beibehaltung der ursprünglichen Form gekocht wird. Frische Haifischflossen dienen auch als Belag auf dem handgeformten Nigiri-zushi.
Haifischflossensuppe zählt seit Ende des 14. Jahrhunderts zum festen Speiseplan der chinesischen Küche und wird bei besonders festlichen Anlässen serviert. Haifischflossen symbolisieren bis heute Reichtum und Prestige in der Gesellschaft. Zudem soll die nahrhafte Suppe mit ihrem hohen Kollagengehalt zur Erhaltung der Gesundheit beitragen. Weil das Fleisch von Haifischen kalorien- und fettarm ist und zudem über einen hohen Eiweißanteil verfügt, ist es besonders für Kinder und Senioren geeignet. Im Rahmen der chinesischen Heilkunde (kanpō) werden Kollagen, Knorpel und Leber zu verschiedenen Medikamenten verarbeitet.
Chinarestaurants in Japan bieten Haifischflosse zu jeder Jahreszeit an und für Eilige stehen Instantsuppen oder Konserven dieser Delikatesse bereit.
Länger gelagertes Haifischfleisch nimmt sehr schnell den Geschmack von Ammoniak an. Aus diesem Grund war es vor der Verbreitung von modernen Kühlmethoden im bergigen japanischen Landesinneren kaum bekannt. Mit Ausnahme der Bergregion in Westjapan. Dort wurde in den Wintermonaten frisches Haifischfleisch als Sashimi oder als Haifisch-Frikadelle angeboten. Entlang der "Silberstraße" wurde der Fisch von den Häfen am Japanischen Meer transportiert. Dieser Transportweg zwischen der Küste und den Bergen, dem die angrenzenden Silberminen seinen Namen gaben, war relativ gut ausgebaut, sodass die Händler mit ihrer verderblichen Ware zügig vorankamen. In den Berggebieten wird das Haifischfleisch in den Speisen häufig "Krokodilgericht" (wani ryōri) genannt.
Das Fleisch junger Fische aus modernen Aquakulturen hat einen nicht so starken Ammoniakgeruch und schmeckt milder. Dennoch werden die Haifischflossen selten frisch und roh angeboten. Meist wird die Flosse zunächst enthäutet und das Fett entfernt, dann gekocht und sonnengetrocknet. Vor der weiteren Verarbeitung wird das Fleisch in Wasser eingeweicht. Im Handel sind auch tiefgefrorene Stücke erhältlich, die nach kurzer Auftauzeit verwendet werden können.
- - - Haifische um Japan - - -
Bereits in den Überresten prähistorischer Siedlungen in Aomori aus der Jungsteinzeit (Jōmon-Zeit, ca. 5000–300 v. Chr.) fanden sich Knochen von Haifischen, insbesondere der Arten Dornhai (aburatsunozame) und "Sternen-Haifisch" (hoshizame).
Die kulturelle Bedeutung von Haifischfleisch für die Japaner belegt, dass seit jeher am großen Schrein von Ise, dem höchsten Shinto-Heiligtum, getrocknetes Haifischfleisch zu den Opfergaben für die Gottheiten gehört.
Es gibt mehr als 250 Haifischarten unterschiedlichster Größen in den Weltmeeren. In den japanischen Gewässern wurden bis zu 150 Arten gezählt. Die Rückenflossen und die Schwanzflosse der Blauhaie werden am häufigsten verarbeitet. Der Yoshikirizame-Blauhai wird bis zu vier Meter lang und wiegt bis zu 200 Kilogramm. Die männlichen Fische leben in südlichen Gewässern um Japan, die weiblichen ziehen nach Norden und kehren erst wieder zurück, wenn sie ausgewachsen sind.
In zoologischen Aquarien sind Haifische beliebte Ausstellungstiere. Kinder und Eltern können den scharfen Kiefern hier gefahrlos nahe kommen. Das große Aquarium im Sea Paradise auf der Insel Hakkeijima vor Yokohama hat sogar ein Grabmal für Haifische angelegt, das einmal jährlich von einem buddhistischen Priester besucht wird, der für die Seelen der im Aquarium verstorbenen Tiere betet.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
jinkoo fukahire 人工ふかひれ artificial shark fin
made of pork gelatine and other gelatine, to be used for soups
It has the flavoring of the real thing.
Since real shark fin is becoming more and more expensive, companies try to make this new ones, which are a lot cheaper.
. . . CLICK here for Photos !
- quote
Shark's fin are popular and luxury materials of Chinese cuisine. In the 17th century, they were frequently exported from Nagasaki, Japan to China as one of the popular dried products. Since then, they have become a major export good of Japan to China. Today, with its high-standard processing techniques, Japan is the leading producer of top-quality artificial shark's fin, which enjoy a good reputation in the Chinese food industry around the world.
Sharks are landed as incidental fish in long-line tuna fishing. However, the recent supply of sharks comes to be insufficient due to the decrease in numbers of long-line fishing ships, fishing control sanctions, and a shortage of sharks. As a result, the market faces imbalance of demand and supply, and the price of shark's fin soars tremendously. Under these circumstances, Ritsurin Bussan has developed the new products - dried and frozen artificial shark's fin, which are quite similar to natural shark's fin in both taste and appearance. Artificial shark's fin have already been penetrated the domestic and international market as a suitable substitute for natural shark's fin, and their production are increasing year by year.
The price of shark's fin, which rose at the end of last year (2000), has risen again by 20 to 50 % in June due to the shortage of sharks. Dealers say "shark's fin are luxury food whose high price has made it quite unpalatable merchandise." That is the reason why artificial shark's fin have been invented and marketed to meet the need. On account of their good taste and lower price, the fins win great popularity in the market.
Artificial shark's fin offers as great taste as the natural fins. They are very cost-effective so that Chinese food material manufacturers, distributors and Chinese restaurants can offer Chinese cuisine with shark's fin at a reasonable price. Both dried and frozen,Heatproof artificial shark's fin are available for different purposes.
Characteristics of Artificial shark's fin
Chewing feel just like the natural shark's fin
Color, thickness and taste relatively similar to the natural shark's fin
Consistent supply at a reasonable price
Suitable for many kinds of cuisine
Easy to cook and superior storage
Enable you to create value-added dishes (for egg dishes, hot-pot dishes, salad, pasta, etc.)
source : www.shark-fin.net . Ritsurin Bussan
*****************************
Worldwide use
Malaysia
. “Bujang Senang”man-eating crocodile .
*****************************
Things found on the way
samezuka 鮫塚 memorial stone for sharks
to pray for the sould of the animals that died at the aquarium.
YOKOHAMA HAKKEIJIMA SEA PARADISE
is a leisure land surrounded by nature. It is located at the tip of Yokohama Bay and is a new generation style amusement park. It is the home of one of the top aquariums in Japan.
source : www.seaparadise.co.jp
中乃島水族館, シーパラダイス
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Shark and Crocodile, same and wani
reading the legend of
YamaSachiHiko and UmiSachiHiko
A similar legend about a young man from the sea who lost the hook of his elder (father/brother) and lived with a princess who later turned into a crocodile (wani) and about 8 islands created by the gods is found in the island of Malaita in the Solomon Islands.
There might be a common origin of some mongoloid tribes that moved from a lost paradise called Sundaland (near the Malay peninsula) to the south and north ... and met at some time again in Japan.
Malaita (Auki)
WASHOKU : Umi no sachi
The legend of Lemuria and sunken Sundaland.
The legend of the sunken continent of Atlantis.
Sundaland
is a biogeographical region of Southeastern Asia that comprises the Maritime Southeast Asia islands of Sumatra, Java, Borneo, and surrounding smaller islands. The eastern boundary of Sundaland is the Wallace Line, identified by Alfred Russel Wallace, which marks the eastern boundary of the Asia's land mammal fauna, and is the boundary of the Indomalaya and Australasia ecozones. The islands east of the Wallace line are known as Wallacea, and are considered part of Australasia.
© More in the WIKIPEDIA !
*****************************
HAIKU
ふなびとら鮫など雪にかき下ろす
funabito ra same nado yuki ni kakiorosu
these fishermen
they just rake the shark down
into the snow
加藤楸邨 Katoo Shuuson, Kato Shuson (1905 - 1993)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
鮫船の腹に魚群れ潮澄めり
samebune no hara ni sakana mure shiosumeri
水原秋桜子 Mizuhara Shuuooshi, Mizuhara Shuoshi (1892 - 1981)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Sharp teeth deadly strong
Like a drunk Australian
Chasing a female
source : "nineteen to the dozen"
*****************************
Related words
***** WASHOKU : FISH and SEAFOOD SAIJIKI
WASHOKU : Regional Japanese Dishes
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
2/28/2009
EKIBEN ABC Station Lunch Box
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Train Station Lunch Box (ekiben)
***** Location: Japan
***** Season: Kigo for late spring
***** Category: Humanity
*****************************
Explanation
ekiben 駅弁 famous lunch boxes at every train station,
Bahnhofs-Bentō
a box lunch (sold at train stations or on trains), railway boxed meal
railroad boxed meal, railway lunchbox
Ekiben Mark 駅弁マーク
Every officially approved ekiben carries this mark, since 1988.
日本鉄道構内営業中央会
On April 10 is the day of the Ekiben
ekiben no hi 駅弁の日!
The Chinese character 弁 looks like a 十 (ten) and the image of number 4 are combined in the image pun for this day.
Thanks to Mariko Shimizu for this info.
Bento, bentoo 弁当 lunch box, lunchbox, Lunchpaket
bentoobako, bentobako, boxes for this lunch 弁当箱
Bentō; O-Bentō, Lunch-Paket
Bentō-Schachtel; Frühstückskasten, Bentoschachtel
source : keionet. order bento online
Many department stores have special sales of famous EKIBEN. You can order them also online.
The containers too are attractive and many collect them. They can be made from ceramic, wood or plastic. Some can later be used as something else, for example a piggy bank.
Others are not so special on the outside and just have a nice label.
Ekiben should contain some rice to live up to its name.
There are also many sandwiches sold at stations.
There is also a museum, EKIBEN Hakubutsukan
駅弁博物館
external LINK
驛弁博物館
ekiben gurume 駅弁ぐるめ gourmet who travels to eat ekiben
In 2007, there were special ekiben prepared along the Tokaido line for its 120 years of existence.
東海道線120周年記念
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History of the Ekiben 駅弁の歴史
The first train lines opened in 1872.
A lot of written material has been lost during the war.
The first Tokaido line between Tokyo and Kobe opened in 1889 and since then the dining cars and lunch box operations became a general busines.
The first lunch boxes were simple nigiri rice balls.
In 1888 the first "maku no uchi bento 幕の内弁当" with more ingredients was sold at Himeji Station. It contained one box with rice and one box with the ingredients.
In 1890 the first lunch boxes with local specialities were sold at Ichinoseki and Kurosawajiri (Iwate). They sold sushi.
In 1899 the first dining car operated.
Some stations take pride in being the really first ones to sell this kind of lunchbox.
Utsunomiya 宇都宮 (Tochigi) in 1885
梅干入りごま塩握り飯
A simple nigiri with black sesame outside and a dried plum inside, and a slice of takuan pickled radish to go with it.
First made by the restaurant Shiragiya 白木屋.
Umeda 梅田(Osaka) in 1877
Kobe (Hyogo) in 1877
Travellers had to buy it before boarding. Mostly for soldiers of the "Seinan War" with Kagoshima and Kyushu. The ships with the soldiers sailed from Kobe to the south, and soldiers moved from Osaka station to Kobe station.
Koyama 小山駅 (Tochigi) in 1885
Okinazushi 翁ずし with nori seaweed, abura-age tofu and an egg.
Made by Kashiwaya 柏屋. An old maid called OKINA made very good sushi by hand and sold it.
Ueno 上野 (Tokyo) in 1883
made by Fujinoya 弁当料理ふぢのや
Kumagaya (Saitama) in 1883
Since the first day of the train line, they sold sushi and bread.
Ueno and Kumagaya lines opened in the same year and some sold the lunch boxes "outside the station" (eki mae).
Takasaki 高崎 (Gunma) in 1884
mentioned in a survey of Ekiben in 1956.
Some trains seemed to have had a dining car, shokudoosha 食堂車.
Takaben later became famous because they used a container with Daruma san.
Takaben - Takasaki Bento Daruma
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Bentoobako ― Lunchboxes with Daruma Bentoobako 弁当箱
:::::::::::::::::::::::::::::::::::::::::
In 1914 the modernism of the Taisho-Period began and also the first world war started. More lunch boxes were sold at many stations. The wrapping paper for lunch boxes became more elaborate with special local designs.
During world war 2 rice became scarce and many lunch boxes served bread or other grains instead. Since 1945 after the war people got used to eating out and the consumption of lunch boxes soared. Also "army lunch boxes" (gunben 軍弁) became popular.
source . http://www.ekibento.jp/nos-senzen-gunben1.htm
After 1956 the Tokaido Main Line became electrified, in 1969 the Tokaido Shinkansen 東海道新幹線 started to run. Along with the travelling boom came the need for more and more specialized local ekiben.
Since 1960 there is an annual "Ekiben Meeting" ekiben taikai 駅弁大会 with a competition to win.
Even now, when people can buy cheap lunch boxes at convenience stores in front of a station, many still prefer the real EKIBEN.
The most expensive, by the way, is the one with special Matsuzaka beef and costs more than 100 dollars.
極上松阪牛ヒレ牛肉弁当
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Ekiben selling(駅弁売り) - The man or woman who sells "Ekiben"
on the platform to the passengers in the train,while the train stops at the station.
This work has gone since the current train window will not open, but The window from the Meiji to the Showa period was easily opened by hand.
Railway advertisement in the Meiji Taisho period
Lithographic Printing, a Beauty riding at the first class train and Ekiben Selling
36.5 cm × 25.5 cm
- source : Hiromi on facebook 2017 -
Georges-Ferdinand Bigot (1860-1927)
"Railroad between Tokyo to Kobe" published in 1893.
on the platform Ekiben selling · · · only for 1st,2nd class cars
- source : Hiromi on facebook 2017 -
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Famous Ekiben A B C
Aizu Wakamatsu (Fukushima)
Kurisansai bentoo with chestnuts and mountain vegetables
Goshokawahara (Aomori, Tsugaru)
Dazai bentoo だざい弁当 lunchbox a la Dazai
Hamamatsu (Shizuoka)
unagi meshi eel with rice
Hachinohe (Aomori)
tako ninniku buta kimuchi don 田子にんにく豚キムチ丼
Rice with garlic and pork kimchee
Hitoyoshi (Kumamoto) 人吉駅弁
kuri bentoo 栗弁当 with sweet chestnuts
kuri meshi 栗めし, served in a container shaped like a chestnut
ayuzushi 鮎すし sushi of a whole sweetfish
. . . CLICK here for Photos !
Kamogawa (Chiba) 鴨川
umi to sazae meshi うにとさざえめし rice with uni and sazae
. . . CLICK here for Photos !
oraga don おらが丼」"my very own bowl" rice with seafood
. . . CLICK here for Photos !
Kanayama (Chiba) 金山
biwa bentoo びわ弁当
ichigo mochi
kujira bentoo くじら弁当
Kareigawa (Kumamoto ) 嘉例川駅
百年の旅物語 かれい川 Kareigawa : Hyakunen no Tabi Monogatari
Kisarazu (Chiba) 木更津
asari bentoo アサリ弁当 / 漁り(あさり)
nanohana bentoo 菜の花弁当
. . . CLICK here for Photos !
Kobe (Hyogo)
Shin-Kobe Shinkansen
Toomasu ranchi トーマスランチ
Lunchbox with Thomas, the locomotive
Koriyama Kooriyama 郡山, Fukushima
Aizu Jidori Torimeshi 会津地鶏 Local Chicken Meat from Aizu Wakamatsu
Kuji 奥久慈駅弁 Oku Kuji Ekiben
Shamo Bento しゃも弁当 , Local Chicken Lunchbox
Kuroiso (Tochigi)
Kijiyaki, fried pheasant
. . . CLICK here for Photos !
Matsue ( Shimane )
Oyogi-ushi no bentoo およぎ牛の弁当 with beef from the "swimming cows" of Oki no shima 隠岐の島.
Matsuzaka (Mie)
Mootaroo bentoo モー太郎弁当
With the famous Matsuzaka beef!
also
極上松阪牛ヒレ牛肉弁当 : The most expensive one in Japan.
. . . CLICK here for Photos of the most expensive beef filet !
COWS in Japan and the World
The Daily MOOOO BLOG / Amy Chavez
Miyajima (Hiroshima)
Anago Meshi 穴子飯弁当 . あなごめし Rice with conger eel
Miyako 宮古 (Iwate)
Ichigo bentoo いちご弁当
Lunchbox with uni and awabi, sea urchin eggs and abalone
Mitsuwasoo (Miyazaki)
Mitsuwasoo 三ツ和荘道弁
sono manma そのまんま 宮崎地鶏丼 jidori don with local chicken
Nagoya (Aichi)
ganso misokatsu monogatari "元祖みそかつ物語”
Original cotelette with miso Story,
with cutlets on a stick
. . . CLICK here for Photos !
. "Nobunaga Bento" 「信長膳」Nobunaga Zen .
Nikko 日光 Tobu Line
masu sushi 日光鱒寿し Sushi from masu, local trout
Numazu Shizuoka
Minato Ajizushi mackerel sushi with extra wasabi
Oarai, O-Arai (Ooarai 大洗駅弁) Kagoshima
Isobushi Bento 磯節弁当 "Seashore Lunchbox"
Odawara (Kanagawa)
tai meshi たいめし
Odate (Akita)
大館駅, Oodate eki
Matagi na torimeshi マタギな鶏めし
Chicken with rice like the bear hunters
Okayama 岡山
Momotaro bento 桃太郎
. . . . . Matsurizushi 祭り寿司 Sushi with various toppings
. . . . . おかやま和牛肉弁当 Bento with beef from Okayama with 牛時雨(しぐれ)煮
Orio Kashiwameshi 折尾駅 かしわめし Kitakyushu
Osaka
Shin-Osaka Tokaido Shinkansen and Tokaido
Hakkaku Bento 八角弁当 with eight corners
Conger eel roll, koya-dofu (freeze-dried bean curd), kelp roll, eggplant cut into pieces, taro and lotus root cooked in mild-tasting Kansai style. No deep-fried food.
. . . CLICK here for Photos !
Shimizu (Shizuoka)
Sakura ebi sushi 桜えびすし
sushi with sakura shrimp
Shimonoseki (Yamaguchi)
gansoo fukumeshi 元祖ふくめし
the original puffer fish with rice
Shizuoka
tai red snapper
Shuzenji (Shizuoka)
Ajizushi no ekiben あじ寿司 駅弁 Horse makerel sushi
Takamatsu (Kagawa)
Anpanman bentoo アンパンマン弁当
. . . CLICK here for Bentoo Photos !
anpan あんパン bread or bun with an (sweet bean paste)
Tateyama 館山 (Chiba)
Kujira bentoo
くじら弁当 Whale meat bento
Tokyo Station 東京駅
Shookadoo Bentoo 松花堂弁当 Shokado Bento
Toyama (Fukui) 富山
masu no sushi 富山ますのすし Sushi from trout
. . . CLICK here for Photos !
Toyohashi 豊橋 (Mikawa)
Handheld fireworks bento 手筒花火 Tezutsu Hanabi Bento
Wakayama
Kodai suzume sushi, 小鯛雀寿し small sea bream sushi
. . . CLICK here for Photos !
Yatsushiro 八代駅 (Kumamoto)
Ayuya sandai 鮎屋三代 "Third Generation of Sweetfish"
with one whole sweetly simmered ayu fish. Forelle.
. . . CLICK here for Photos !
Yokohama (Kanagawa)
Kiyooken shuumai 崎陽軒 シウマイ
Kiyoken Chinese shumai dumplings
Yokokawa (Gunma)
Tooge no Kamameshi, Toge no kamameshi 駅弁 峠の釜飯
Started in 1958 at 横川駅 as one of the oldest "travelling souvenier bento".
. . . CLICK here for Photos !
Yonago (Tottori)
Gozaemon sushi 米屋吾左衛門寿し Sushi
from sea brass or crabs. with a thick layer of konbu.
. . . CLICK here for Photos !
Yonezawa (Yamagata)
gyuuniku domannaka 牛肉どまんなか Beef Domannaka Yonezawa beef and Domannaka rice.
Yonezawa gyuuniku Matsukawa bentoo
米沢牛肉松川弁当
CLICK here for PHOTOS !
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Lately there is a trend toward extra big ekiben:
mega ekiben メガ駅弁 . 特盛
Special size Shumai Bento from Yokohama, since 2008
oomori ekiben 大盛り駅弁 Large-size ekiben
. . . CLICK here for Photos !
*****************************
Worldwide use
*****************************
Things found on the way
日本列島駅弁
source : BS JAPAN 駅弁列島
Ekibengaku kooza 駅弁学講座
Hayashi Junshin / Kobayashi Shinobu
ISBN 4087200523
Ekiben History
http://www.ekibento.jp/study-ekibenhistory.htm
Ekiben Museum
http://eki-ben.web.infoseek.co.jp/index.html
*****************************
HAIKU
駅弁に掌のひら程の鮭がつき
ekiben ni te no hira no shake ga tsuki
station lunch box ...
a piece of salmon
the size of my hand
Hoshi Reiko 星令子
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
ekiben -
my thoughts follow
the rails
a little drama
at every station -
ekiben
Gabi Greve, June 2009
*****************************
Related words
***** WASHOKU : General Information
***** WASHOKU : Regional Japanese Dishes
***** WASHOKU
Roadside stations (michi no eki 道の駅) Highway Service Areas
BACK TO TOP
***** WASHOKU : EKIBEN 駅弁 Station Lunch Boxes
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
! SEARCH THIS BLOG !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Train Station Lunch Box (ekiben)
***** Location: Japan
***** Season: Kigo for late spring
***** Category: Humanity
*****************************
Explanation
ekiben 駅弁 famous lunch boxes at every train station,
Bahnhofs-Bentō
a box lunch (sold at train stations or on trains), railway boxed meal
railroad boxed meal, railway lunchbox
Ekiben Mark 駅弁マーク
Every officially approved ekiben carries this mark, since 1988.
日本鉄道構内営業中央会
On April 10 is the day of the Ekiben
ekiben no hi 駅弁の日!
The Chinese character 弁 looks like a 十 (ten) and the image of number 4 are combined in the image pun for this day.
Thanks to Mariko Shimizu for this info.
Bento, bentoo 弁当 lunch box, lunchbox, Lunchpaket
bentoobako, bentobako, boxes for this lunch 弁当箱
Bentō; O-Bentō, Lunch-Paket
Bentō-Schachtel; Frühstückskasten, Bentoschachtel
source : keionet. order bento online
Many department stores have special sales of famous EKIBEN. You can order them also online.
The containers too are attractive and many collect them. They can be made from ceramic, wood or plastic. Some can later be used as something else, for example a piggy bank.
Others are not so special on the outside and just have a nice label.
Ekiben should contain some rice to live up to its name.
There are also many sandwiches sold at stations.
There is also a museum, EKIBEN Hakubutsukan
駅弁博物館
external LINK
驛弁博物館
ekiben gurume 駅弁ぐるめ gourmet who travels to eat ekiben
In 2007, there were special ekiben prepared along the Tokaido line for its 120 years of existence.
東海道線120周年記念
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
History of the Ekiben 駅弁の歴史
The first train lines opened in 1872.
A lot of written material has been lost during the war.
The first Tokaido line between Tokyo and Kobe opened in 1889 and since then the dining cars and lunch box operations became a general busines.
The first lunch boxes were simple nigiri rice balls.
In 1888 the first "maku no uchi bento 幕の内弁当" with more ingredients was sold at Himeji Station. It contained one box with rice and one box with the ingredients.
In 1890 the first lunch boxes with local specialities were sold at Ichinoseki and Kurosawajiri (Iwate). They sold sushi.
In 1899 the first dining car operated.
Some stations take pride in being the really first ones to sell this kind of lunchbox.
Utsunomiya 宇都宮 (Tochigi) in 1885
梅干入りごま塩握り飯
A simple nigiri with black sesame outside and a dried plum inside, and a slice of takuan pickled radish to go with it.
First made by the restaurant Shiragiya 白木屋.
Umeda 梅田(Osaka) in 1877
Kobe (Hyogo) in 1877
Travellers had to buy it before boarding. Mostly for soldiers of the "Seinan War" with Kagoshima and Kyushu. The ships with the soldiers sailed from Kobe to the south, and soldiers moved from Osaka station to Kobe station.
Koyama 小山駅 (Tochigi) in 1885
Okinazushi 翁ずし with nori seaweed, abura-age tofu and an egg.
Made by Kashiwaya 柏屋. An old maid called OKINA made very good sushi by hand and sold it.
Ueno 上野 (Tokyo) in 1883
made by Fujinoya 弁当料理ふぢのや
Kumagaya (Saitama) in 1883
Since the first day of the train line, they sold sushi and bread.
Ueno and Kumagaya lines opened in the same year and some sold the lunch boxes "outside the station" (eki mae).
Takasaki 高崎 (Gunma) in 1884
mentioned in a survey of Ekiben in 1956.
Some trains seemed to have had a dining car, shokudoosha 食堂車.
Takaben later became famous because they used a container with Daruma san.
Takaben - Takasaki Bento Daruma
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Bentoobako ― Lunchboxes with Daruma Bentoobako 弁当箱
:::::::::::::::::::::::::::::::::::::::::
In 1914 the modernism of the Taisho-Period began and also the first world war started. More lunch boxes were sold at many stations. The wrapping paper for lunch boxes became more elaborate with special local designs.
During world war 2 rice became scarce and many lunch boxes served bread or other grains instead. Since 1945 after the war people got used to eating out and the consumption of lunch boxes soared. Also "army lunch boxes" (gunben 軍弁) became popular.
source . http://www.ekibento.jp/nos-senzen-gunben1.htm
After 1956 the Tokaido Main Line became electrified, in 1969 the Tokaido Shinkansen 東海道新幹線 started to run. Along with the travelling boom came the need for more and more specialized local ekiben.
Since 1960 there is an annual "Ekiben Meeting" ekiben taikai 駅弁大会 with a competition to win.
Even now, when people can buy cheap lunch boxes at convenience stores in front of a station, many still prefer the real EKIBEN.
The most expensive, by the way, is the one with special Matsuzaka beef and costs more than 100 dollars.
極上松阪牛ヒレ牛肉弁当
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Ekiben selling(駅弁売り) - The man or woman who sells "Ekiben"
on the platform to the passengers in the train,while the train stops at the station.
This work has gone since the current train window will not open, but The window from the Meiji to the Showa period was easily opened by hand.
Railway advertisement in the Meiji Taisho period
Lithographic Printing, a Beauty riding at the first class train and Ekiben Selling
36.5 cm × 25.5 cm
- source : Hiromi on facebook 2017 -
Georges-Ferdinand Bigot (1860-1927)
"Railroad between Tokyo to Kobe" published in 1893.
on the platform Ekiben selling · · · only for 1st,2nd class cars
- source : Hiromi on facebook 2017 -
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Famous Ekiben A B C
Aizu Wakamatsu (Fukushima)
Kurisansai bentoo with chestnuts and mountain vegetables
Goshokawahara (Aomori, Tsugaru)
Dazai bentoo だざい弁当 lunchbox a la Dazai
Hamamatsu (Shizuoka)
unagi meshi eel with rice
Hachinohe (Aomori)
tako ninniku buta kimuchi don 田子にんにく豚キムチ丼
Rice with garlic and pork kimchee
Hitoyoshi (Kumamoto) 人吉駅弁
kuri bentoo 栗弁当 with sweet chestnuts
kuri meshi 栗めし, served in a container shaped like a chestnut
ayuzushi 鮎すし sushi of a whole sweetfish
. . . CLICK here for Photos !
Kamogawa (Chiba) 鴨川
umi to sazae meshi うにとさざえめし rice with uni and sazae
. . . CLICK here for Photos !
oraga don おらが丼」"my very own bowl" rice with seafood
. . . CLICK here for Photos !
Kanayama (Chiba) 金山
biwa bentoo びわ弁当
ichigo mochi
kujira bentoo くじら弁当
Kareigawa (Kumamoto ) 嘉例川駅
百年の旅物語 かれい川 Kareigawa : Hyakunen no Tabi Monogatari
Kisarazu (Chiba) 木更津
asari bentoo アサリ弁当 / 漁り(あさり)
nanohana bentoo 菜の花弁当
. . . CLICK here for Photos !
Kobe (Hyogo)
Shin-Kobe Shinkansen
Toomasu ranchi トーマスランチ
Lunchbox with Thomas, the locomotive
Koriyama Kooriyama 郡山, Fukushima
Aizu Jidori Torimeshi 会津地鶏 Local Chicken Meat from Aizu Wakamatsu
Kuji 奥久慈駅弁 Oku Kuji Ekiben
Shamo Bento しゃも弁当 , Local Chicken Lunchbox
Kuroiso (Tochigi)
Kijiyaki, fried pheasant
. . . CLICK here for Photos !
Matsue ( Shimane )
Oyogi-ushi no bentoo およぎ牛の弁当 with beef from the "swimming cows" of Oki no shima 隠岐の島.
Matsuzaka (Mie)
Mootaroo bentoo モー太郎弁当
With the famous Matsuzaka beef!
also
極上松阪牛ヒレ牛肉弁当 : The most expensive one in Japan.
. . . CLICK here for Photos of the most expensive beef filet !
COWS in Japan and the World
The Daily MOOOO BLOG / Amy Chavez
Miyajima (Hiroshima)
Anago Meshi 穴子飯弁当 . あなごめし Rice with conger eel
Miyako 宮古 (Iwate)
Ichigo bentoo いちご弁当
Lunchbox with uni and awabi, sea urchin eggs and abalone
Mitsuwasoo (Miyazaki)
Mitsuwasoo 三ツ和荘道弁
sono manma そのまんま 宮崎地鶏丼 jidori don with local chicken
Nagoya (Aichi)
ganso misokatsu monogatari "元祖みそかつ物語”
Original cotelette with miso Story,
with cutlets on a stick
. . . CLICK here for Photos !
. "Nobunaga Bento" 「信長膳」Nobunaga Zen .
Nikko 日光 Tobu Line
masu sushi 日光鱒寿し Sushi from masu, local trout
Numazu Shizuoka
Minato Ajizushi mackerel sushi with extra wasabi
Oarai, O-Arai (Ooarai 大洗駅弁) Kagoshima
Isobushi Bento 磯節弁当 "Seashore Lunchbox"
Odawara (Kanagawa)
tai meshi たいめし
Odate (Akita)
大館駅, Oodate eki
Matagi na torimeshi マタギな鶏めし
Chicken with rice like the bear hunters
Okayama 岡山
Momotaro bento 桃太郎
. . . . . Matsurizushi 祭り寿司 Sushi with various toppings
. . . . . おかやま和牛肉弁当 Bento with beef from Okayama with 牛時雨(しぐれ)煮
Orio Kashiwameshi 折尾駅 かしわめし Kitakyushu
Osaka
Shin-Osaka Tokaido Shinkansen and Tokaido
Hakkaku Bento 八角弁当 with eight corners
Conger eel roll, koya-dofu (freeze-dried bean curd), kelp roll, eggplant cut into pieces, taro and lotus root cooked in mild-tasting Kansai style. No deep-fried food.
. . . CLICK here for Photos !
Shimizu (Shizuoka)
Sakura ebi sushi 桜えびすし
sushi with sakura shrimp
Shimonoseki (Yamaguchi)
gansoo fukumeshi 元祖ふくめし
the original puffer fish with rice
Shizuoka
tai red snapper
Shuzenji (Shizuoka)
Ajizushi no ekiben あじ寿司 駅弁 Horse makerel sushi
Takamatsu (Kagawa)
Anpanman bentoo アンパンマン弁当
. . . CLICK here for Bentoo Photos !
anpan あんパン bread or bun with an (sweet bean paste)
Tateyama 館山 (Chiba)
Kujira bentoo
くじら弁当 Whale meat bento
Tokyo Station 東京駅
Shookadoo Bentoo 松花堂弁当 Shokado Bento
Toyama (Fukui) 富山
masu no sushi 富山ますのすし Sushi from trout
. . . CLICK here for Photos !
Toyohashi 豊橋 (Mikawa)
Handheld fireworks bento 手筒花火 Tezutsu Hanabi Bento
Wakayama
Kodai suzume sushi, 小鯛雀寿し small sea bream sushi
. . . CLICK here for Photos !
Yatsushiro 八代駅 (Kumamoto)
Ayuya sandai 鮎屋三代 "Third Generation of Sweetfish"
with one whole sweetly simmered ayu fish. Forelle.
. . . CLICK here for Photos !
Yokohama (Kanagawa)
Kiyooken shuumai 崎陽軒 シウマイ
Kiyoken Chinese shumai dumplings
Yokokawa (Gunma)
Tooge no Kamameshi, Toge no kamameshi 駅弁 峠の釜飯
Started in 1958 at 横川駅 as one of the oldest "travelling souvenier bento".
. . . CLICK here for Photos !
Yonago (Tottori)
Gozaemon sushi 米屋吾左衛門寿し Sushi
from sea brass or crabs. with a thick layer of konbu.
. . . CLICK here for Photos !
Yonezawa (Yamagata)
gyuuniku domannaka 牛肉どまんなか Beef Domannaka Yonezawa beef and Domannaka rice.
Yonezawa gyuuniku Matsukawa bentoo
米沢牛肉松川弁当
CLICK here for PHOTOS !
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Lately there is a trend toward extra big ekiben:
mega ekiben メガ駅弁 . 特盛
Special size Shumai Bento from Yokohama, since 2008
oomori ekiben 大盛り駅弁 Large-size ekiben
. . . CLICK here for Photos !
*****************************
Worldwide use
*****************************
Things found on the way
日本列島駅弁
source : BS JAPAN 駅弁列島
Ekibengaku kooza 駅弁学講座
Hayashi Junshin / Kobayashi Shinobu
ISBN 4087200523
Ekiben History
http://www.ekibento.jp/study-ekibenhistory.htm
Ekiben Museum
http://eki-ben.web.infoseek.co.jp/index.html
*****************************
HAIKU
駅弁に掌のひら程の鮭がつき
ekiben ni te no hira no shake ga tsuki
station lunch box ...
a piece of salmon
the size of my hand
Hoshi Reiko 星令子
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
ekiben -
my thoughts follow
the rails
a little drama
at every station -
ekiben
Gabi Greve, June 2009
*****************************
Related words
***** WASHOKU : General Information
***** WASHOKU : Regional Japanese Dishes
***** WASHOKU
Roadside stations (michi no eki 道の駅) Highway Service Areas
BACK TO TOP
***** WASHOKU : EKIBEN 駅弁 Station Lunch Boxes
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Labels:
Daruma,
ekiben station lunchbox
2/24/2009
Yokohama ekiben
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Yokohama Stationlunch
Yokohama Ekiben Station lunchbox
横浜駅弁
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
shuumai 崎陽軒 シウマイ御弁當
Kiyoken Chinese shumai dumplings
Shiumai Bento Yokohama Station on Tokaido Main Line
steamed Chinese pork dumpling
The Chinses shumai shop Kiyooken 崎陽軒 started in 1859. It is also sold at kiosks arount the city.
On the wrapper it says :
"Although it falls into the ekiben category, shumai is sold at any KIOSK.
Therefore if you are hungry late at night, you can buy one and eat it."
They were one of the first to start a MEGA size ekiben, with 1.5 times the food.
The store Kiyooken 崎陽軒 started to sell it as EKIBEN in 1953. One year later, they already sold more than 4000 per day! In 2008, they sold about 1000000 boxes per day.
Not only shumai, but also maguro steak, bamboo sprouts and other ingredients are packed together with the rice.
http://www.ekibento.jp/kan-yokoha2.htm
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
WASHOKU
Chuka Ryori, chuuka ryoori 中華料理 Chinese Food
Chinatown, Chukagai 中華街 in Yokohama, Kobe and Nagasaki
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Yokohama station, Kanagawa prefecture
. . . CLICK here for Photos !
Yokohama town 横浜市
capital city of Kanagawa Prefecture. It lies on Tokyo Bay, south of Tokyo, in the Kantō region of the main island of Honshū. It is a major commercial hub of the Greater Tokyo Area.
Yokohama's population of 3.6 million (2009) makes it Japan's largest incorporated city.
Yokohama developed rapidly as Japan's prominent port city following the end of Japan's relative isolation in the mid-19th century, and is today one of its major ports along with Kobe, Osaka, Nagoya, Hakata, Tokyo, and Chiba.
Yokohama's foreign population of nearly 75,000 includes Chinese, Koreans, Filipinos, and Brazilians.Among the attractions are festivals and events.
© More in the WIKIPEDIA !
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
*****************************
Related words
***** WASHOKU
Ekiben 駅弁 Station Lunch Box
WASHOKU
Regional Japanese Dishes
WASHOKU
Roadside stations (michi no eki 道の駅) Highway Service Areas
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Yokohama Stationlunch
Yokohama Ekiben Station lunchbox
横浜駅弁
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
shuumai 崎陽軒 シウマイ御弁當
Kiyoken Chinese shumai dumplings
Shiumai Bento Yokohama Station on Tokaido Main Line
steamed Chinese pork dumpling
The Chinses shumai shop Kiyooken 崎陽軒 started in 1859. It is also sold at kiosks arount the city.
On the wrapper it says :
"Although it falls into the ekiben category, shumai is sold at any KIOSK.
Therefore if you are hungry late at night, you can buy one and eat it."
They were one of the first to start a MEGA size ekiben, with 1.5 times the food.
The store Kiyooken 崎陽軒 started to sell it as EKIBEN in 1953. One year later, they already sold more than 4000 per day! In 2008, they sold about 1000000 boxes per day.
Not only shumai, but also maguro steak, bamboo sprouts and other ingredients are packed together with the rice.
http://www.ekibento.jp/kan-yokoha2.htm
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
WASHOKU
Chuka Ryori, chuuka ryoori 中華料理 Chinese Food
Chinatown, Chukagai 中華街 in Yokohama, Kobe and Nagasaki
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Yokohama station, Kanagawa prefecture
. . . CLICK here for Photos !
Yokohama town 横浜市
capital city of Kanagawa Prefecture. It lies on Tokyo Bay, south of Tokyo, in the Kantō region of the main island of Honshū. It is a major commercial hub of the Greater Tokyo Area.
Yokohama's population of 3.6 million (2009) makes it Japan's largest incorporated city.
Yokohama developed rapidly as Japan's prominent port city following the end of Japan's relative isolation in the mid-19th century, and is today one of its major ports along with Kobe, Osaka, Nagoya, Hakata, Tokyo, and Chiba.
Yokohama's foreign population of nearly 75,000 includes Chinese, Koreans, Filipinos, and Brazilians.Among the attractions are festivals and events.
© More in the WIKIPEDIA !
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
*****************************
Related words
***** WASHOKU
Ekiben 駅弁 Station Lunch Box
WASHOKU
Regional Japanese Dishes
WASHOKU
Roadside stations (michi no eki 道の駅) Highway Service Areas
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Labels:
ekiben station lunchbox,
regional
2/20/2009
Tateyama ekiben
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tateyama Stationlunch
TATEYAMA Ekiben Station lunchbox
千葉県館山駅弁
Kujira bentoo
くじら弁当 Whale meat bento
Whale meat has been eaten in the old province of Boso sinc olden times. The owner of the present shop, who makes the bento, has been eating it since childhood and tries to keep the taste "of his mother" for the bento.
The meat is first cooked and the scum taken off carefully, then it is simmered with sugar and soy sauce (Yamatoni, Yamato-ni 大和煮), adding shredded ginger and green shiso leaves to cover the raw taste of fish. Simmer for three hours at least and then let sit over night in the refrigerator.
Soboro "shredded whale meat" is also prepared with a special sauce.
The meat is put on the rice and in the middle a layer of scrambled egg to add some color. For a final touch, some of the sauce is poored over the whale meat.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
WASHOKU
more KUJIRA information
WKD ... KIGO
Whales, kujira 鯨
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tateyama station, CHIBA prefecture
JR 内房線・館山駅 Uchi Boosoo sen Main Line
. . . CLICK here for Photos !
The station building is one of the 100 most beautiful ones in Japan,with its atmosphere of the mediterranean.
Tateyama town 館山
Chiba prefecture
Tateyama (館山市, Tateyama-shi) is a city located at the southern tip of the Boso Peninsula in Chiba 千葉, Japan. It lies at the mouth of Tokyo Bay, on the more easterly side.
Tateyama is unique and symbolic in Japanese history. Three days after the signing of the surrender papers to end World War II, American troops first set foot on Japanese soil at Tateyama. It marked the first time the nation had been successfully invaded by a foreign power.
© More in the WIKIPEDIA !
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
*****************************
Related words
***** WASHOKU
Ekiben 駅弁 Station Lunch Box
WASHOKU
Regional Japanese Dishes
WASHOKU
Roadside stations (michi no eki 道の駅) Highway Service Areas
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tateyama Stationlunch
TATEYAMA Ekiben Station lunchbox
千葉県館山駅弁
Kujira bentoo
くじら弁当 Whale meat bento
Whale meat has been eaten in the old province of Boso sinc olden times. The owner of the present shop, who makes the bento, has been eating it since childhood and tries to keep the taste "of his mother" for the bento.
The meat is first cooked and the scum taken off carefully, then it is simmered with sugar and soy sauce (Yamatoni, Yamato-ni 大和煮), adding shredded ginger and green shiso leaves to cover the raw taste of fish. Simmer for three hours at least and then let sit over night in the refrigerator.
Soboro "shredded whale meat" is also prepared with a special sauce.
The meat is put on the rice and in the middle a layer of scrambled egg to add some color. For a final touch, some of the sauce is poored over the whale meat.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
WASHOKU
more KUJIRA information
WKD ... KIGO
Whales, kujira 鯨
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tateyama station, CHIBA prefecture
JR 内房線・館山駅 Uchi Boosoo sen Main Line
. . . CLICK here for Photos !
The station building is one of the 100 most beautiful ones in Japan,with its atmosphere of the mediterranean.
Tateyama town 館山
Chiba prefecture
Tateyama (館山市, Tateyama-shi) is a city located at the southern tip of the Boso Peninsula in Chiba 千葉, Japan. It lies at the mouth of Tokyo Bay, on the more easterly side.
Tateyama is unique and symbolic in Japanese history. Three days after the signing of the surrender papers to end World War II, American troops first set foot on Japanese soil at Tateyama. It marked the first time the nation had been successfully invaded by a foreign power.
© More in the WIKIPEDIA !
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
*****************************
Related words
***** WASHOKU
Ekiben 駅弁 Station Lunch Box
WASHOKU
Regional Japanese Dishes
WASHOKU
Roadside stations (michi no eki 道の駅) Highway Service Areas
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Labels:
ekiben station lunchbox
2/19/2009
Shuzenji Ekiben
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::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Shuzenji Stationlunch
Shuzenji Ekiben Station lunchbox
修善寺 駅弁
Ajizushi no ekiben あじ寿司 駅弁
Since about 10 years the sushi shop Maizushi 舞寿し prepares a certain amout every day, according to the fresh fish from Suruga Bay they can get.
Made by Takeshi Hisako 武士ひさ子, her son and daughter in law.
The fish is marinated in salt for one day, then in a special vinegar mix for another day.
The vendor within the station
Photo : http://ekiben.main.jp
reference ... Shuzenji Hot Spring
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
WASHOKU
horse mackerel, aji 鯵
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Shuzenji station, Izu peninsula
Izu-Hakone line ・修善寺駅 , Shizuoka prefecture
. . . CLICK here for Photos !
Shūzenji (修善寺) is a major hot spring town on the Izu Peninsula of Honshu, Japan.
Shuzenji temple has a small museum with some nice artefacts that are related to its founder, Kobo Daishi
In 2007, Shuzenji celebrated the 1200th anniversary of its founding. The original town was built around Shuzen-ji Temple, from which it gains its name. It is a pleasant little town with many hot spring hotels overlooking the river.
Tokko-no-yu. The historic spot where Shuzenji's springs were first discovered by Kobo Daishi. A small public rotenburo (open-air bath) in the middle of the town center — but it's not for bathing your whole body, only your feet!
Hakoyu is a cedar lined public bath built in 2000 by the tourist association. Also has a three story tower that gives a nice view over the roofline of the town.
Shuzenji Bairin is a plum garden park atop Mt. Daruma. In February the tourist association holds a plum blossom festival. It is a 20 minute walk (uphill) from Shuzenji temple.
Shuzenji's numerous gift shops feature fresh wasabi (and all manner of wasabi flavored foods), black rice, and locally made bamboo products such as baskets and kitchen utensils.
© More in the WIKIPEDIA !
Shuzen-ji 修善寺(しゅぜんじ)
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
*****************************
Related words
***** WASHOKU
Ekiben 駅弁 Station Lunch Box
WASHOKU
Regional Japanese Dishes
WASHOKU
Roadside stations (michi no eki 道の駅) Highway Service Areas
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Shuzenji Stationlunch
Shuzenji Ekiben Station lunchbox
修善寺 駅弁
Ajizushi no ekiben あじ寿司 駅弁
Since about 10 years the sushi shop Maizushi 舞寿し prepares a certain amout every day, according to the fresh fish from Suruga Bay they can get.
Made by Takeshi Hisako 武士ひさ子, her son and daughter in law.
The fish is marinated in salt for one day, then in a special vinegar mix for another day.
The vendor within the station
Photo : http://ekiben.main.jp
reference ... Shuzenji Hot Spring
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
WASHOKU
horse mackerel, aji 鯵
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Shuzenji station, Izu peninsula
Izu-Hakone line ・修善寺駅 , Shizuoka prefecture
. . . CLICK here for Photos !
Shūzenji (修善寺) is a major hot spring town on the Izu Peninsula of Honshu, Japan.
Shuzenji temple has a small museum with some nice artefacts that are related to its founder, Kobo Daishi
In 2007, Shuzenji celebrated the 1200th anniversary of its founding. The original town was built around Shuzen-ji Temple, from which it gains its name. It is a pleasant little town with many hot spring hotels overlooking the river.
Tokko-no-yu. The historic spot where Shuzenji's springs were first discovered by Kobo Daishi. A small public rotenburo (open-air bath) in the middle of the town center — but it's not for bathing your whole body, only your feet!
Hakoyu is a cedar lined public bath built in 2000 by the tourist association. Also has a three story tower that gives a nice view over the roofline of the town.
Shuzenji Bairin is a plum garden park atop Mt. Daruma. In February the tourist association holds a plum blossom festival. It is a 20 minute walk (uphill) from Shuzenji temple.
Shuzenji's numerous gift shops feature fresh wasabi (and all manner of wasabi flavored foods), black rice, and locally made bamboo products such as baskets and kitchen utensils.
© More in the WIKIPEDIA !
Shuzen-ji 修善寺(しゅぜんじ)
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
*****************************
Related words
***** WASHOKU
Ekiben 駅弁 Station Lunch Box
WASHOKU
Regional Japanese Dishes
WASHOKU
Roadside stations (michi no eki 道の駅) Highway Service Areas
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Labels:
Daruma,
ekiben station lunchbox,
Z sushi
Shimonoseki ekiben
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Shimonoseki Stationlunch
Shimonoseki Ekiben Station lunchbox
下関駅弁
gansoo fukumeshi 元祖ふくめし
the original puffer fish with rice
blowfish with rice and also crab legs
The Japanese reads FUKU, good luck! FUKUMESHI
The kind of fugu used for this bento is on a non-poisonous kind.
fugumeshi
This bento has been prepared for more than 40 years. The present supervisor is doing his job for more than 40 years, starting a busy day at three in the morning! Sometimes they prepare 300 lunchboxes durng busy seasons.
The ekiben contains fugu pieces of deep-fried kara-age, simmered as nimono, marinades with sakekasu and then fried and some soboro minced fish meat. The rice is cooked with a broth from boiling fugu.
The ekiben container has not changed much in design, only the material changed from ceramics to plastic.
This ekiben is sold only in the FUGU season, from October to April.
During the rest of the year, another ekiben with more different types of seafood is sold. Since fugu dose not keep well, in summer it is then served as a piece of sushi in the summer ekiben.
Shimonoseki was an important and busy harbor station between the main island and Kyushu and the globefish of the area was especially delicious.
On March 14, 2009 the last BLUE TRAIN "Hayabusa" and "Fuji", connecting the station directly with Tokyo and Oita/Kyushu or Kumamoto/Kyushu, were stopped because not many people use them any more these days. The kiosk at the platform was shut down after the last ekiben and tea was sold when the last train had left!
Blue Train
At the station restaurant, there is also a noodle soup with fugu blowfish tempura.
fugu tendon ふく天うどん
and a drink called SKAL, sukooru, スコール
乳酸飲料 with milk acid
Skal Water
on a bottle, it reads like this
“Milk based soft drink.
Tender to your mouth. Nicer to your mind.
Skal Water always takes you to the cow-mooing meadow.”
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
WASHOKU
fugu ryoori ふぐ料理(ふく料理)dishes with globefish fugu
from Yamaguchi prefecture, Shimonoseki
WKD ... KIGO
Blowfish (fugu, Japan) .. Puffer, Globefish, Swellfish
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
rittoru Pusan festa リトル釜山フェスタ Little Pusan Festival
at the
Shimonoseki Green Mall shopping street
guriin mooru Shootengai 下関駅前のグリーンモール商店街
with many stores providing Korean food.
tonchan nabe トンチャン鍋 pork hodgepodge
トンちゃん鍋
pork innards (horumon) are placed in the pot, covered by a lot of seasonal vegetables, then all is simmered till done.
A mixed Korean-Japanese dish popular in the war times, later re-imported to Korea too.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Shimonoseki station, Yamaguchi prefecture
JR山陽本線・下関駅 Sanyoo Main Line, Sanyo Main Line
. . . CLICK here for Photos !
Shimonoseki town 下関市 Shimonoseki-shi
a city located in Yamaguchi Prefecture, Japan. It is at the southwestern tip of Honshū, facing the Tsushima Strait and also Kitakyushu across the Kanmon Straits.
The city was founded on April 1, 1889. It is known for fugu, as this is where the largest catch of these fish is taken in Japan each year.
The geographical position of Shimonoseki has given it historical importance, especially with the Bombardment of Shimonoseki in 1864 and the Treaty of Shimonoseki, where a defeated China handed over Taiwan, Penghu, and Port Arthur to the victorious Japanese in 1895. The Heike and Genji fought at Dan-no-ura near the present Kanmonkyo Bridge.
On January 7, 2006, the wooden station building at Shimonoseki station, which had dated back to 1942, was destroyed in a fire, the cause of which is suspected to be arson.
Karato Market
Nagato Market
Green Mall shopping street (Korean Town)
Trains
The main JR Nishi Nihon stations (Sanyō Main Line and San'in Main Line)
Shimonoseki station
Shin-shimonoseki station
Hatabu station
Ozuki station
Kawatana-onsen station
The main JR stations (Sanyō Shinkansen)
Shin-shimonoseki station
© More in the WIKIPEDIA !
*****************************
Worldwide use
*****************************
Things found on the way
. Senteisai festival 先帝祭 and Antoku Tenno 安徳天皇
*****************************
HAIKU
*****************************
Related words
***** WASHOKU
Ekiben 駅弁 Station Lunch Box
WASHOKU
Regional Japanese Dishes
WASHOKU
Roadside stations (michi no eki 道の駅) Highway Service Areas
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Shimonoseki Stationlunch
Shimonoseki Ekiben Station lunchbox
下関駅弁
gansoo fukumeshi 元祖ふくめし
the original puffer fish with rice
blowfish with rice and also crab legs
The Japanese reads FUKU, good luck! FUKUMESHI
The kind of fugu used for this bento is on a non-poisonous kind.
fugumeshi
This bento has been prepared for more than 40 years. The present supervisor is doing his job for more than 40 years, starting a busy day at three in the morning! Sometimes they prepare 300 lunchboxes durng busy seasons.
The ekiben contains fugu pieces of deep-fried kara-age, simmered as nimono, marinades with sakekasu and then fried and some soboro minced fish meat. The rice is cooked with a broth from boiling fugu.
The ekiben container has not changed much in design, only the material changed from ceramics to plastic.
This ekiben is sold only in the FUGU season, from October to April.
During the rest of the year, another ekiben with more different types of seafood is sold. Since fugu dose not keep well, in summer it is then served as a piece of sushi in the summer ekiben.
Shimonoseki was an important and busy harbor station between the main island and Kyushu and the globefish of the area was especially delicious.
On March 14, 2009 the last BLUE TRAIN "Hayabusa" and "Fuji", connecting the station directly with Tokyo and Oita/Kyushu or Kumamoto/Kyushu, were stopped because not many people use them any more these days. The kiosk at the platform was shut down after the last ekiben and tea was sold when the last train had left!
Blue Train
At the station restaurant, there is also a noodle soup with fugu blowfish tempura.
fugu tendon ふく天うどん
and a drink called SKAL, sukooru, スコール
乳酸飲料 with milk acid
Skal Water
on a bottle, it reads like this
“Milk based soft drink.
Tender to your mouth. Nicer to your mind.
Skal Water always takes you to the cow-mooing meadow.”
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
WASHOKU
fugu ryoori ふぐ料理(ふく料理)dishes with globefish fugu
from Yamaguchi prefecture, Shimonoseki
WKD ... KIGO
Blowfish (fugu, Japan) .. Puffer, Globefish, Swellfish
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
rittoru Pusan festa リトル釜山フェスタ Little Pusan Festival
at the
Shimonoseki Green Mall shopping street
guriin mooru Shootengai 下関駅前のグリーンモール商店街
with many stores providing Korean food.
tonchan nabe トンチャン鍋 pork hodgepodge
トンちゃん鍋
pork innards (horumon) are placed in the pot, covered by a lot of seasonal vegetables, then all is simmered till done.
A mixed Korean-Japanese dish popular in the war times, later re-imported to Korea too.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Shimonoseki station, Yamaguchi prefecture
JR山陽本線・下関駅 Sanyoo Main Line, Sanyo Main Line
. . . CLICK here for Photos !
Shimonoseki town 下関市 Shimonoseki-shi
a city located in Yamaguchi Prefecture, Japan. It is at the southwestern tip of Honshū, facing the Tsushima Strait and also Kitakyushu across the Kanmon Straits.
The city was founded on April 1, 1889. It is known for fugu, as this is where the largest catch of these fish is taken in Japan each year.
The geographical position of Shimonoseki has given it historical importance, especially with the Bombardment of Shimonoseki in 1864 and the Treaty of Shimonoseki, where a defeated China handed over Taiwan, Penghu, and Port Arthur to the victorious Japanese in 1895. The Heike and Genji fought at Dan-no-ura near the present Kanmonkyo Bridge.
On January 7, 2006, the wooden station building at Shimonoseki station, which had dated back to 1942, was destroyed in a fire, the cause of which is suspected to be arson.
Karato Market
Nagato Market
Green Mall shopping street (Korean Town)
Trains
The main JR Nishi Nihon stations (Sanyō Main Line and San'in Main Line)
Shimonoseki station
Shin-shimonoseki station
Hatabu station
Ozuki station
Kawatana-onsen station
The main JR stations (Sanyō Shinkansen)
Shin-shimonoseki station
© More in the WIKIPEDIA !
*****************************
Worldwide use
*****************************
Things found on the way
. Senteisai festival 先帝祭 and Antoku Tenno 安徳天皇
*****************************
HAIKU
*****************************
Related words
***** WASHOKU
Ekiben 駅弁 Station Lunch Box
WASHOKU
Regional Japanese Dishes
WASHOKU
Roadside stations (michi no eki 道の駅) Highway Service Areas
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Labels:
ekiben station lunchbox,
regional,
Z sushi
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