Goboo Kyoto Vegetables

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Burdock (goboo)

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

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Explanation

edible burdock, comfrey, gobo, goboo 牛蒡
Arctium lappa, Greater Burdock

japanische Schwarzwurzel, "grosse Klette"

It has medicinal properties and is used in Chinese medicine (kanpo). Said to help with fatique, prevents catching a cold, provokes urin production and detoxifies.
Japan seems the only place where it is eaten as a normal vegetable.
Before use in Japanese food it has to be soaked in vinegar to remove the bitterness. Its fibers are good for digestion.

kinpira goboo　金平, the name comes from the Strong Boy, Kintaroo 金太郎.
Kintaro, Daruma daki Kintaroo だるま抱き金太郎
Something that gives you strenth, kin hira 金平



planting burdock, goboo maku 牛蒡蒔く（ごぼうまく）
kigo for spring


flower of burdock, goboo no hana 牛蒡の花 (ごぼうのはは)
kigo for summer


planting burdock in autumn, aki no goboo maku
秋の牛蒡蒔く
pulling out burdock, goboo hiku 牛蒡引く　（ごぼうひく）
digging for burdock, goboo horu 牛蒡掘る　（ごぼうほる）
kigo for autumn


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kigo for mid-autumn

Fuji goboo 富士牛蒡（ふじごぼう) "Mount Fuji burdock"
subashiri goboo 、須走牛蒡（すばしりごぼう）
Fuji azami 富士薊 (ふじあざみ) "Mount Fuji thistle"
azami goboo 薊牛蒡（あざみごぼう）
Cirsium purpuratum
The name is burdock, but the plant belongs to the thistle family. The roots are often sold as a speciality of mountain hot springs and around Mount Fuji.



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Hiraki goboo 開牛蒡 (ひらきごぼう) "open" burdock
"divining sticks" burdock, sangi goboo 算木牛蒡（さんぎごぼう）,
"crushed" burdock tataki goboo 叩牛蒡（たたきごぼう）
The long burdock roots are inscised various times and boiled long as they are. They resemble the divining sticks of temples and shrines. Sometimes the burdock is crushed.
kigo for the New Year


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sacred rope like burdock, goboo jime 牛蒡注連（ ごぼうじめ）
kigo for the New Year
Shimenawa 注連縄 details about the sacred rope


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Yamamori Goboo 山盛りのゴボウ
Eating large portions of burdock

This is an event in the town of Kuninaka in Echizen, Fukui prefecture.
The "Goboo eating group" goboo koo ごぼう講 meets on February 17. The men in official robes eat long stripes of burdock and drink sake to pray for a good harvest and good luck for the coming year.
This dates back to the year 1705 when the poor villagers kept a secret field in the compounds of the local shrine Kuninaka jinja 国中神社 to grow some extra rice they did not have to give a way as tax crop. They offered the rice and burdock to the local deity and partook of it afterwards. Nowadays, 48 families of the village still keep this tradition.

About 30 menfolk of the neighbourhood meet at the home of the one in charge for this year. They have to eat a lot of rice and burdock, 5 go cups of cooked of rice each (gogoo mossoomeshi 五合物相飯). This year 3oo kilograms of burdock were cooked and eaten with the fingers.

. . . CLICK here for Photos of shrine Kuninaka Jinja ! 国中神社


福井県越前市国中町

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Dishes with burdock root


kinpira gobo, kinpira gobō, kinpira goboo
きんぴらごぼう
simmered burdock root, braised burdock root
Carrots and burdock are stir-fried with salt and sugar.
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Chikuzen-Ni with gobo
Fukuoka speciality.



Goboojiru 牛蒡汁 Miso soup with burdock
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Horikawa goboo 堀川牛蒡 (ほりかわごぼう)
burdock from Horikawa
One of the Kyoto Vegetables. It has been discovered under the "Horikawa" moat which Toyotomi Hideyoshi had build more than 300 years ago.
It is so big the inside is hollowed out and stuffed with minced meat of chicken or fish before it is braized.

. . . CLICK here for Photos !


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Yahata-maki やはたまき (八幡巻き) goboo burdock roll
Kyoto speciality.
With goboo from Yahata town.



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Worldwide use


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Things found on the way



Tenugui, small towels with vegetable design


Kyooyasai 京野菜 vegetables from Kyoto
. . . CLICK here for Photos ! Kyoyasai

Kyoosai 京菜 Kyoto Vegetables
Gemüse aus Kyoto, Kyoto-Gemüse

Kyo yasai vegetables are not of origin in Kyoto, but include vegetables that have been introduced from other areas. The vegetables have adapted well to the soil and the water of Kyoto. The seeds and the cultivation methods have improved over the generations and these vegetables are now very important to the cuisine of the town. There are about 50 different kinds available, usually named after its place of origin. They are all of strong appetizing colors and mostly eaten fresh, often used in the temple kitchen and for the tea ceremony cooking. Nowadays, they are even advertised on the internet.
Many are cultivated since the Heian period and a lot grow in temple gardens. Some count 34 varieties as the traditional "Kyoto Vegetables of the temple cuisine".

Farmers wifes bring the vegetables to their customers in hand carts on certain days of the week.

Kyoto vegetables and pickles from these vegetables are also used in "obanzai" おばんざい Kyoto home cooking.
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. Kyoto Obanzai Dishes



daikon (だいこん)　大根 radish
from temple 聖護院 (Shoogooin)・辛味・青味・時無・桃山・茎・佐波賀 Sabaka in Maizuru ,郡大根

Temple Shogo-In
This giant radish is also used for the dish called furofuki daikon "Gesimmerter Rettich".


ebiimo, ebi-imo 海老芋 sweet potatoes in the form of a shrimp and are prepared in famous dishes, like imoboo いもぼう【芋棒】potato sticks.
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kabu カブ turnips 佐波賀・松ヶ崎浮菜・聖護院 Shogoin・大内・舞鶴 , 東寺蕪 Toji kabu
Tempel Toji, Kyoto


kabocha, see
Shishigatani kabocha 鹿ヶ谷かぼちゃ pumpkin from Shishigatani, Kyoto


Kamo nasu, Kamonasu 賀茂茄子・京山　 (eggplant) from the Kamigamo-area are as large as 300 to 400 grams per piece and are a summer vegetable. They are almost round. They are eaten boiled or fried with oil. With miso paste as dengaku.
They are the most well known of the Kyoto Vegetables. They are also used for pickles called "shibazuke".
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... moginasu もぎなす they are a little smaller and harvested in early summer.

Kintoki ninjin 金時人参 Kintoki carrots Kyoo ninjin 京人参 "Kyoto carrots"

Kujoo negi, kujonegi 九条葱 leek from Kujoo
Near the tmeple Tooji.
Long green onion. It tastes best in the winter time. It is rather sticky, but this gives it a sweeter taste. The contrast of the white stem and green leaves is well liked and the leaves are also eaten.
These leek dates back to 711, according to the Kyoto Prefecture's Gardening Almanac of 1909.
. . . CLICK here for Photos !

kuwai クワイ arrowhead bulb
Sagittaria trifolia

kyoo takenoko 京竹の子/ 京筍 bamboo shoots from Kyoto
They are a typical spring vegetable. They are grown in special groves of Rakusai (western Kyoto) and different from the wild varieties. They are sweet and soft and can be served raw when freshly picked, only with a vinegar-miso-sauce.

kyuuri, Shoogooin kyuuri 聖護院胡瓜（キュウリ） cucumbers
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. Manganji toogarashi 万願寺唐辛子 hot green peppers from temple Mangan-Ji .

mibuna 壬生菜（ミブナ）leavy vegetables from the Mibu area
畑菜・鶯菜・花菜
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Mibu Temple Kyoto

mizuna (Japanese cabbage) called mibuna, grown near Mibu-dera (Mibu temple) a temple renowned for kyogen (comic drama flourished from the middle of the 14th century). The clear spring water helped with the irrigation of the fields to grow this plant. It has feathery leaves and the stalk is white and thin. The color contrast is one of its charms, so is its crunchy bite. It is used for soups, pickles, fried or in a salad.

Made with steamed and cut mibuna :
. tonsho mochi 屯所餅 "garrison mochi" . 　　



myooga 京茗荷（ミョウガ）Japanese ginger


sasage 柊野ささげ（ササゲ) cowpea; black-eyed pea; southern pea
Vigna sinensis. Sasage-Bohne

seri 京芹（セリ） Japanese parsley; dropwort

Shishigatani nankin (pumpkin) see:
Shishigatani kabocha 鹿ヶ谷かぼちゃ pumpkin from Shishigatani, Kyoto

Shogoin kabura, Shoogooin kabu 聖護院かぶ, a kind of turnip started with seeds from Omi brought to Kyoto during the Edo period. The thinly sliced turnips, salted and pickled with kombu (kelp) are called senmaizuke 千枚付け, which is the first of its kind to be eaten with no other food.
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sugukina 酸茎菜（スグキナ）"sour turnip leaves"
Brassica rapa var. neosuguki
They are used for the pickle called "sugukizuke".
suguki are eaten as ochazuke in Kyoto.
. . . CLICK here for Photos !


toogarashi トウガラシ chilli peppers
伏見・田中・山科・万願寺・鷹ヶ峰

udo, kyoo udo 京独活（ウド）京うど
mountain plant which produces fat, white, edible stalks.
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Udo from Edo


uri, Katsura uri 桂瓜（ウリ）gourd, melon
Cucumis. melo var. conomon
Katsura uri is used as the original ingredient for narazuke (pickles).
. . . CLICK here for Photos !


The temple cooks and chefs of Kyoto restaurants use these fresh vegetables for traditional dishes as well as some new experiments with Westernized dishes.
Nishiki Ichiba 錦市場 (Nishiki "Brocade" Market) is the kitchen of Kyoto.
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京野菜摘みしばかりの涼しさに
Kyoo yasai tsumishi bakari no suzushisa ni

Kyoto vegetables -
freshly picked
they are so cool

Koono Kei-ichi 河野啓一
source : seseragi

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kiku kabura 菊かぶら / 菊蕪 "chrysanthemum turnip"
The best known are from Kamekura village 亀蔵.

This is a pickled turnip, which is cut many times and looks almost as a yellow chrysanthemum blossom. The yellow color is enhanced with seeds of the gardenia (kuchinashi). The pickle liquid is rather sweet.


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For specially trained cooks, there is the title of

Meister of Kyoto Vegetables 京野菜マイスター
kyooyasai maisutaa
"Kyo-yasai Meister"

You must pass an examination to become one and get a certificate for it.
. . . CLICK here for Photos !




There is also a special logo mark for Kyoto specialities, including vegetables.
Kyoo maaku 京マーク Kyoto Speciality Logo


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furoshiki with vegetable patterns 京野菜風呂敷
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tamanokoshi (marry into the purple) charm 玉の輿お守り
to marry a rich husband or wife
with design of Kyoto Vegetables
talisman at Imamiya shrine 今宮神社
Einheirat in eine reiche Familie




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HAIKU

sokobie no yado no kinpira goboo kana

foot-cold -
the little inn serves
burdock roots

Tsuda Teiko 津田汀子


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Related words

kigo for mid-summer

***** yamagoboo no hana 山牛蒡の花 (やまごぼうのはな)
flower of the pokeroot, pokeweed
Phytolacca esculenta





山牛蒡に石ころ寄せぬあらきはり
yamagoboo ni ishikoro yosenu arakihari


Takada Chooi 高田蝶衣　Takada Choi


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WASHOKU
Togarashi, toogarashi 唐辛子 red hot pepper


***** WASHOKU : INGREDIENTS
gobo

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Edo Yasai

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Edo-Vegetables (Edo yasai)

The special vegetables grown in Edo (and still now in Tokyo) to feed the shoogun and the inhabitants of Edo castle and the whole town.
Edo dentoo yasai 江戸伝統野菜
Traditional vegetables of Edo

Edo Tokyo Yasai 江戸東京野菜






. Edo no takenoko 江戸の筍 bamboo shoots in Edo .

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Kameido daikon 亀戸大根 large radish from Kameido
it grows about 30 long, a small daikon. It is very white and was loved for its color, an early spring harbinger.

.... Nerima daikon 練馬大根 from Nerima
has been introduced by Tokugawa Tsunayoshi, 5th shogun, to help feed the growing population of Edo. It is usually prepared as takuan pickles.
The radish is scrabbed with the skin of shark fish (dry skin is soaked in water to make it softer), then pickled in rice bran. Thus the vitamiens of the rice bran would soak easily into the radish.
For the poor people of Edo this was a cheap way to prevent beri-beri disease, which was caused by the polished white rice.
. . . CLICK here for Photos !


quote
The most famous of the daikons of Edo is the Nerima daikon. High in fiber, it is perfect for making takuan pickles. The crispy takuan made with Nerima daikon was a favorite of the Edoites and helped artisans and laborers supplement the salt that they had sweat away.

The Kameido daikon, first cultivated in the Kameido area during the Bunkyu era (1861-64), is another famous daikon of Edo. It was favored by Edoites as an early spring vegetable for its dense flesh and the suitability of both root and leaves for pickling.

The Miura Peninsula in Kanagawa Prefecture has also been a center of Japanese radish production for ages, as evidenced by documents dating as far back as 1841. The Miura daikon, which would later become a big name in the vegetable world, is a natural hybrid between the Nerima daikon and locally grown varieties, such as the Koenbo and Nakabukura.

The Nerima, Kameido, and Miura daikons were all popularly cultivated until the middle or latter half of the Showa era (1926-1989) and formed the cornerstones of a rich food culture. But their production would soon plummet. Diseases and natural disasters, the urbanization of former farmland, the hassle of harvesting, changes in consumer diets, and the expansion of nuclear families all undermined the production of these local varieties.
source : www.tokyofoundation.org / Daikon


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Edogawa ward
komatsuna こまつな (小松菜) leafy vegetabel, like spinach
Brassica campestris
from Edogawa 江戸川区小松川 Edogawa Komatsugawa
Has been grown there since Shogun Yoshimune ordered it.

Komatsuna, or spinach mustard,
is commonly eaten during the New Year. In season from November through March, nearly 10,000 tons of spinach mustard is produced yearly in Edogawa Ward. Komatsuna gets its name from the Komatsugawa district, which includes Edogawa, Katsushika and Adachi wards. Tokyo was the second-largest regional producer of komatsuna in 2004.
The hardy green vegetable tastes best in winter, when its leaves become rich in flavor. Komatsuna is served blanched or in zoni boiled rice cake soup. Demand for komatsuna peaks around this time of the year.
source : www.metro.tokyo.jp / with PHOTO


. Komatsugawa district 小松川 "river Komatsu" .
Edogawa ward


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Koganei 小金井
They grow some kinds of old vegetables.
Most is grown in hothouses near the homes of the farmers and now used for bringing life back into the community (machiokoshi, machi okoshi).

nagakabu 長カブ　long turnips
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noraboona のらぼう菜 leafy vegetable
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ookura daikon 大蔵大根（おおくらだいこん）extra large radish
It grows up to 50 cm lenght and is very compact. Good for boiling, since it does not change its form.
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shintorina しんとりな / しんとり菜 leafy stem vegetable
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. Koganei　小金井 Koganei district .


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Kanamachi kokabu 金町こかぶ / 金町小かぶ
small turnips from Kanamachi
. . . CLICK here for Photos !



Magome 馬込 from Magome
Magome sansui ninjin 馬込三寸人参（まごめさんすんにんじん）
Magome hanjiro kyuuri 馬込半白胡瓜（まごめはんじろきゅうり
. Magome - photos of vegetables .



Naitoo kabocha ないとうかぼちゃ / 内藤（ないとう）かぼちゃ
pumpkin from Naito
. . . CLICK here for Photos !



Senjuunegi, Senjuu negi 千住葱 leek from Senju, Senjunegi 千寿葱
They are best when simply grilled over charcoal.




Shinagawa kabu 品川カブ turnips from Shinagawa
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Takinogawa ninjin 滝野川人参（たきのがわにんじん）
carrots from Takinogawa



Terashima nasu 寺島なす eggplants from Terashima



udo, Tokyo udo 東京うど udo from Tokyo
Aralia cordata Thunb
yama udo　山独活　Mountain spikenard
"mountain asparagus". A mountain vegetable which produces fat, white, edible stalks.
Its tender stalks are similar to asparagus, their flavor is a light fennel. It is also one of the "Kyoto Vegetables".
Peel the outer layer of the stem, cut in oblong pieces, soak in vinegar-water and dry. Eat with vinegared dressings or vinegar miso. The very top of the plant can be used for tempura.

It is grown deep under the earth about 4 meters deep in long tunnels (udo muro "独活室”) in Tachikawa　立川.
Very crunchy to the taste (shakishaki, knusprig).
Locally it is served as udo ramen soup 独活ラーメン or in a dressing with salmon like a western asparagus salad (Spargelsalat).
Other specialities from Tachikawa 立川ウド are
udo arare
Kichijoji Udo 吉祥寺ウド is also known.

udo senbei
udo yookan
udo dorayaki
udo pai
. . . CLICK here for Tachikawa Udo Photos !

moyashi udo もやしうど white udo sprouts
A whole group of local farmers continue with the growing of this udo and develop new dishes with it.

udo ae, udo-ae 独活和 (うどあえ) spikenard in dressing
kigo for late spring

udo no kinpira うどのきんぴら boiled in soy sauce and sugar

. . . CLICK here for Photos !
Western asparagus is called "seiyoo udo"　西洋独活.


nanka udo なんかウド/ 軟化独活 soft white udo
grown in Tochigi in special trenches in the dark and harvested three times a year.
They made it to a local speciality, with udo gyooza 独活餃子　at the local chinese restaurant.
. . . CLICK here for Photos !

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Waseda myooga 早稲田茗荷 Myoga from Waseda


Yanaka shooga 谷中生姜 ginger from Yanaka



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Worldwide use


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Things found on the way

Tokyo Pigs

Tokyo X buta 東京X豚 Tokyo X pork from special pigs
. . . CLICK here for Photos !

Tokyo-X is a new Japanese breed, bred for high quality pork production. It is unusual for its marbled meat, seldom seen in pork.
Breeding Tokyo-X started in 1990 by the Tokyo Metropolitan Livestock Experiment Station. They combined bloodlines from the Duroc (USA), Berkshire (UK) and a Beijing Black (China) breeds. After five generations of breeding and selection, the first meat was marketed in 1997.
Often processed into a Tokyo Curry.


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Related words


Edo Tokyo Yasai 江戸東京野菜



***** WASHOKU : Kyooyasai 京野菜 Vegetables from Kyoto

***** . 100 Favorite Dishes of Edo - 江戸料理百選

***** . Tokyo - Local Dishes

***** WASHOKU : INGREDIENTS

WASHOKU : General Information

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. Edo 青物町 Aomonocho "vegetable" district .
Edo no Aomono Ichiba 江戸の青物市場 Vegetable Markets in Edo
In the "three vegetable district" 青物三ケ町 Aomono Sangamachi in Kanda
Tachō, 多町 Tacho - 連雀町 Renjakucho - 永富町 Eifukucho
- - - aomono uri 青物売り vegetable vendor

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Azuki red beans Anko

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Red Beans, "small beans" (azuki 小豆 )

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

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Explanation

Azuki Beans, adzuki beans 小豆 ( あずき)
red beans for sweet bean paste



Because of their red color, they are auspiciuos and ward off evil influence.

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kigo for early summer
azuki maku 小豆蒔く（あずきまく）sowing (planting) red beans



kigo for all summer

yude azuki 茹小豆 (ゆであずき) boiled azuki beans
niazuki 煮小豆（にあずき）
hiyashi shiruko 冷し汁粉（ひやししるこ）sweets with red beans
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azuki aisu 小豆アイス（あずきあいす) icecream with red beans

koori azuki 氷あずき（こおりあずき）red beans on ice



Minazuki 水無月Kyoto sweets for June
with a layer of azuki


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kigo for all autumn

azuki arai 小豆洗い（あずきあらい）washing adzuki beans



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azuki no kayu 赤豆の粥（あずきのかゆ)
rice gruel with red beans
kigo for mid-winter
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o-kayu, okayu, kayu　粥 rice gruel

Dicke Reissuppe mit roten Bohnen

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The red bean paste (anko 餡子) is made from these beans.
. . . CLICK here for Photos of dishes with ANKO !

anko made from minced meat was originally used in China for making manju. Around 600, when the kentoshi ambassadors to China brought this back to Japan, it was then used in temples, where the monks and nuns were not allowed to eat meat.
So instead of meat the bean paste was used for manju.
The red color of the bean paste is also auspicious for warding off evil.


quote
Red bean paste or Azuki bean paste is a sweet, dark red bean paste originating from China. It is used in Chinese cuisine, Japanese confectionery, and Korean cuisine. It is prepared by boiling and mashing azuki beans and then sweetening the paste with sugar or honey. The husk of the beans may be removed by sieving before sweetening, which leads to a smoother and more homogeneous paste.

Types
Red bean paste is graded according to its consistency. In Chinese cuisine, the most common types are:

Mashed: Azuki beans are boiled with sugar and mashed. The paste is smooth with bits of broken beans and bean husk. Depending on the intended texture, the beans can be vigorously or lightly mashed. Some unmashed beans can also be added back into the bean paste for additional texture. This is the most common and popular type of red bean paste eaten in Chinese confections. Can also be eaten on its own or in sweet soups.
Smooth: Azuki beans are boiled without sugar, mashed, and diluted into a slurry. The slurry is then strained through a sieve to remove the husk, filtered, and squeezed dry using cheesecloth. Although, the dry paste can be directly sweetened and used, Oil, either vegetable oil or lard, is usually used to cook the dry paste and improve its texture and mouth feel. Smooth bean paste is mainly found as fillings for Chinese pastries.
In Japanese cuisine, the most common types are:

anko ... süßes Bohnenmus
Tsubuan (粒餡), whole red beans boiled with sugar but otherwise untreated (grobes süßes Bohnenmus)
Tsubushian (潰し餡), where the beans are mashed after boiling
Koshian (漉し餡), which has been passed through a sieve to remove bean skins; the most common type (feines süßes Bohnenmus)
Sarashian (晒し餡), which has been dried and reconstituted with water
(getrocknetes, pulverisiertes koshi-an)

In Japanese, a number of names are used to refer to red bean paste; these include an (餡), anko (餡子), and ogura (小倉 ). Strictly speaking, the term an can refer to almost any sweet, edible, mashed paste, although without qualifiers red beans are assumed.
Common alternatives include
shiroan (白餡), made from white kidney beans, and
kurian (栗餡), made from chestnuts.

Red bean paste is used in many Japanese sweets, such as:
Anmitsu (an and jelly)
Anpan (an and bread)
Daifuku
Dango
Dorayaki (azuki bean pancake)
Manju
Oshiruko or Zenzai (azuki bean soup, commonly served over shaved ice with dango. Sweetened condensed milk is often poured over the top for added flavor)
Taiyaki
Uirō (uiroo, a traditional Japanese steamed cake)
Yōkan (yookan, red bean jelly)
©　More in the WIKIPEDIA !





ankohii, an koohii あんコーヒー anko and coffee
A big spoon full of sweet red beans tsubuan is put into the coffee cup, than black coffee is added. It is served with a spoon to stirr the mixture for extra sweetness and then eat the beans with the coffee flavor (and savor the coffee with the sweet bean flavor).
Served at Gyokuen Tea Shop 茶寮ぎょくえん


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Bichu, Kurashiki Anko Meguri Stamp Ralley, October 2009
備中・倉敷あんこめぐり スタンプラリー


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dainagon azuki 大納言あずき special Dainagon-brand of azuki
they are much larger than the normal ones. The Dainagon beans from Tanba are especially famous.
The ANKO made from them is of high quality.
dainagon is the word for the "Great Counillor" of the ancient Japanese government. This food is therefor eaten with the wish for a good career and prepared expecially for auspicious days of children.
azukimeshi, azuki-meshi 小豆飯 rice with red adzuki beans
Kyoto
. . . CLICK here for Photos !


erimoshoozu えりもしょうず Erimoshozu
variety from Hokkaido, Tokachi area, with very small beans.


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Worldwide use


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Things found on the way


Azuki Daruma
小豆を「達磨」に見立てる。


source : 　www.loftwork.com : Sakai

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. Anko Daruma Wrapper 餡子だるま


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Azuki-Arai 小豆洗い Monster washing azuki beans

and a sake with this label !




. Mizuki Shigeru and GEGEGE (ゲゲゲの鬼太郎) . 　



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. Doing Business in Edo　- 江戸の商売 .

Shiruko 汁粉 in the Edo period

Shirukoya, by Utagawa Hiroshige

There were quite a few yatai stalls which sold this sweet. Some had a shop sign saying "New Year Store" (shoogatsuya 正月屋). Maybe because they also sold zooni mixed soup, which in special on the first of January.
Sometimes the red azuki beans were made into a powder (ko 粉) and put into the soup (shiru 汁).
Or the name derives from the beans left as such in the broth (ko 子/ 実) served with mochi (餡汁子餅)and the name later contracted to shiruko written with the Chinese character for powder..

There is also the dish called zenzai 善哉（ぜんざい）.
. . . CLICK here for Photos !
It developed during the Edo period. In Kyoto and Osaka, the beans were boiled in brown sugar in a broth with round white mochi (shiratama). In Edo the beans were skinned first and boiled in white sugar and then square kirimochi were boiled in the broth.
This is also called "country soup with sweet red beans" inaka shiruko.

In Kansai when beans were skinned, the broth was called shiruko and koshian was called zenzai. In Edo, benas prepared for zenzai werw called tsubushi-an つぶし餡, chunky paste of sweet beans).

In Kansai there is also kameyama 亀山, a white mochi with a tsubushi-an on top and no broth, it is said to resemble the "turtle mountain" Kameyama of Kyoto.


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HAIKU

世の隅にいま新小豆茹であがる　　
yo no sumi ni ima shin azuki yudeagaru

in a corner of this world
now the new red beans
are cooked and ready　　　

Suzuki Setsuko 鈴木節子

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小豆飯朝から母にひまがなし　
azuki meshi asa kara haha ni hima ga nashi

rice with red beans -
from morning on my mother
has not a free moment

Ikeda Kashoo　池田可宵

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Related words

***** WASHOKU : INGREDIENTS

WASHOKU : YASAI . Vegetable Saijiki


WAGASHI ... Sweets SAIJIKI

Ningyooyaki, ningyoyaki 人形焼 figure waffles


Daruma Museum Japan

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Kaki persimmon Kyorai Arashiyama

[ . BACK to WORLDKIGO TOP . ]
. Persimmon legends and art motives .
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Persimmon (kaki)

***** Location: Japan
***** Season: Various, see WKD
***** Category: Plant

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Explanation

Kaki, 柿 Persimmon
WKD : Kaki Persimmon (kaki, hoshigaki) as Kigo
WKD... various kigo

Diospyros kaki
Sharon Fruit


Kaki-Plate by Gabi Greve

kakinoki, kaki no ki カキノキ（柿の木）persimmon tree


There are said to be more than 1000 different kinds of KAKI in Japan.
渋柿と甘柿 shibugaki and amagaki, bitter and sweet kaki.

Die Sharonfrucht, die nach der Sharon-Ebene in Israel benannt ist, wird oft durch Chemikalien zur Reifung gebracht.


The most important sweet one is Fuyuugaki (fuyugaki) 富有柿 and Jiroo 次郎.

Bitter ones are Hachiyagaki 蜂屋 , and Hiratanenashi 平核無 （ヒラタネナシガキ）and Hatchingaki 八珍柿（はっちんがき）



anpogaki あんぽ柿（あんぽがき）type of bitter persimmon
from Tottori and and Isazawa, Fukushima
福島県伊達市梁川町五十沢（いさざわ)
They become black and hard when dried.
They can be kept 3 months in the refrigerator.
They are mixed in salads or cut finely and mixed with pickles or in yoghurt.
In Wakayama, they grow a type without kernels.
tanenashi anpogaki たねなしあんぽ柿, hiratanenashi　ひらたねなし



Ichitagaki 市田柿（いちたがき）
The most famous dried persimmon
from Ichita, South Shinshuu, Nagano.
長野県下伊那郡高森町の市田地域
They are eaten for the New Year and other celebrations.
"The more kernels there are in a persimmon eaten on the first of January, the richer you will become during this year".
元旦に食べた干し柿から出てきた種の数が多いほど、
その一年で多くの富を蓄えることができる



One last kaki (or a few) is left on the tree to "watch over it"
(kimori gaki 木守柿) kimamorigaki きまもりがき
kigo for autumn
also called "taking care of the children"
komorigaki こもりがき」
komamorigaki こまもりがき

These fruit are eaten by the birds and badgers and other animals.


momo kuri sannen, kaki hachinen 桃栗３年柿８年..
it takes three years to harvest from a peach or chestnut tree
but it takes eight years to harvest from a persimmon tree.


柿が赤くなると医者が青くなる
When the persimmons get red,
the doctor becomes pale (runs out of business).
Because of its vitamins and minerals it is very healthy.


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kushigaki 串柿 ( くしがき) dried persimmons on a stick

prepared in the town of Shigo, Katsuragi, in Wakayama.
They are used as a decoration for the New Year, placed on the mochi, usually in the Kansai area.
In November, there is a Shigo Persimmon Festival
They are grown in the mountains and harvested each day for two month to prepare the dried fruit on skewers, 10 each, for good luck. This is a play with words:
Soto nikoniko, uchi mutsumajii ...
Outside smiling (two and two),
inside a harmonious couple (six on the inside).
So they are put on the stick in the order of two ... six ... two.
The farmer's wife puts them on skewers from morning to evening, for two months. The son binds them in layers to hang out for drying. They are dried under roofs outside and have to be taken care of when the mountain fog comes up. All are quite exhausted each year when the persimmon harvest is over ... and not even a fruit to eat.
auf Spießen getrocknete Persimonen


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korogaki 枯露柿 / 古老柿 （ころがき）
bitter persimmons made sweet
. . . CLICK here for Photos !

It is the job of the farmer to get the persimmons down from the tree. The fomenfolk then do the other preparations.
The skin is peeled, they are then dried in the sunshine for a week or longer in special store shelters outside, until they are very dry and show a white powder outside, which is the natural sugar to make them taste sweet.
They were a special winter treet for many villagers in the mountains and used also for the new year decorations, like the kushigaki above.


Housewifes in the area near Uji in Kyoto also use these korogaki, add some yuzu peel and roll them to small sweets



kakiguruma 柿車 "persimmon rolls"


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Monbei-Gaki 紋平柿(もんべいがき)
aus Takamatsu. a bitter variety, about 300 g heavy.



. WASHOKU
Yamato no tsurushigaki 大和のつるし柿 　
dried persimmons from Nara prefecture
and other persimmon dishes from the Yamato area


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Persimmons in local lore

Once Saint Shinran 親鸞聖人 (1173-1262) on his way to exile in Echigo (now Niigata) stayed over night in a farmhouse. He told the eager farmer Tsujihara Saemon 辻源左ェ門 all about his religion, the New Pure Land Buddhism.
Outside an old grandmother 経田屋太兵衛の老婆 heared his sermon. The next morning, when Shinran passed Keitaya 経田屋, she gave him some persimmons on a stick to eat. Shinran was very pleased about this. He took three seeds out of the persimmons, which had been grilled in the hearth and were half-black, and planted them in the garden,saying: "May they bring forth buds and be witness to my beliefs!" 我が末法世に栄えるならば再び芽を生ぜよ (this is a legend, of course). And for sure, over night three young sprouts came out of the earth and grew into three persimmon trees "sanbongaki" 三本柿. The fruit and kernels of these persimmons have black spots (from the hearth fire) to this day.
Thus the whole village took the name of "persimmon village" kakigichoo 柿木町. People who tried to cut them down were severely punished. One still exists today, with replants over the years. In 1956, the town build a fence around it.
There is now one tree at the tempel Tsujitokuhoo-Ji 辻徳法寺 and its fruit have black spots as if they had been burned down. The abbot knows this: "The three trees in front of Keitaya 経田屋 became old and dry over the years, but one of them was planted to the temple and survived there, and the two others are now lost."
Niigata (Toyama) prefecture, Kurobe Town,Shimoniikawa 新川（にいかわ）/ 黒部市三島


And a sweet with white beans and dried persimmons sold in Kurobe Town in honor of this legend.


黒部市三日市 Kurobe Town , Mikkaichi Town


There is even a haiku about these trees.

佛恩の柿の茂りと見上げたり
butsuon no kaki no shigeri to miagetari

I look up to it -
this leafy persimmon tree
with a Buddha legend

Igarashi Bansui (1899-1920) 五十嵐播水



Shinran had been in exile for five years in Echigo (now Niigata), but was pardoned in1211.
Saint Shinran / More in the WIKIPEDIA !
Shinran lebte 5 Jahre im Exil in Echigo. Neue Joodo Sekte des Reinen Landes. 浄土真宗


. . . . .

Der Heilige Shinran und die drei Persimonenbäume
Shinran (1173-1263) war ein buddhistischer Mönch, bekannt als Begründer der „Neue Sekte vom Reinen Land“. Er studierte zunächst mehr als 20 Jahre lang in Kyoto im Bergkloster auf dem Hiei-Zan, distanzierte sich dann aber von der Lehre des esoterischen Buddhismus und folgte Honen (1133-1212), der die „Sekte vom Reinen Land“ begründet hatte und eine einfache, fromme Anrufung des Buddha Amida propagierte. Nach Streitereien mit den orthodoxen Lehren des Buddhismus wurde Honen und bald auch Shinran in die Verbannung geschickt. Auf seinem Weg in die Verbannung nach Echigo (heute die Präfektur Niigata) ereignete sich die folgende Episode.

Shinran übernachtete im Haus des Bauern Tsujihara Sa-emon in einem Dorf in der Nähe der heutigen Stadt Kurobe. Die beiden Herren verstanden sich auf Anhieb und Shinran verbrachte die ganze Nacht damit, dem Bauern seine Lehre zu predigen. Eine alte Nachbarin hörte ebenfalls interessiert zu. Als Shinran am nächsten morgen weiterziehen wollte, kam die Alte und brachte ihm ein paar Persimonen als Wegzehrung. Er verpeiste sie sofort, nahm die drei Kerne, die von der Herdasche schon fast schwarz waren, und pflanzte sie im Vorgarten der alten Frau mit dem Spruch: „Mögen sie sprießen und Frucht bringen, so wie meine neue Lehre!“ Und siehe da, bereits am nächsten Morgen begannen sie zu sprießen und drei stattliche Persimonenbäume wuchsen heran. Die Früchte und die Kerne haben bis heute schwarze Stellen.

Diese drei Bäume wurden liebevoll gepflegt und immer wieder durch Aufpfropfen erhalten, aber zwei davon gingen im Laufe der Zeit doch ein, während der dritte nach dem Umpflanzen in das Gelände des Tempels Tsujitokuhoo-Ji bis heute überlebt hat und hinter einem stattlichen Steinzaun hoch aufragt. (foto erwünscht)
In der Stadt Kurobe wird heute in Erinnerung an den Aufenthalt des Heiligen Shinran eine Waffel mit süßem weißem Bohnenmus und kleinen Persimonenstücken verkauft, die den stolzen Namen trägt „Die drei Persimonenbäume“ (sanbongaki).

Als der Haiku-Meister Igarashi Bansui (1899-1920) einmal hier vorbeikam, schrieb er folgendes Kurzgedicht:

butsu-on no kaki no shigeri to miagetari

hoch sehe ich auf –
dieser grünende Persimonenbaum
mit einer Buddhalegende


Die „Sekte des reinen Landes“ nach den Lehren von Honen und Shinran, mit dem Westlichen und Östlichen Tempel Hongan-Ji in Kyoto als Mittelpunkt, ist inzwischen weltweit verbreitet. Auch in Deutschland gibt es Gruppen, die dieser Lehre folgen.


. Honganji 本願寺 Hongan-Ji, Hongwanji . Kyoto


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Rakushisha 落柿舎（らくししゃ）
"Hermitage of the fallen persimmon"
is the cottage of Genroku poet Mukai Kyorai 向井去来.
Kyorai was one of ten disciples of the haiku poet, Matsuo Basho.

The cottage was listed in the Shui Miyako Meisho Zue, an Edo period travel book that listed famous places to see in Kyoto. The name of the place is derived from a story of how Kyorai achieved enlightenment.
As the story goes, Kyorai had forty persimmon (kaki) trees planted around the hut. One autumn, when they were heavy with fruit, he had arranged to sell the persimmons. But during the night before they were to be picked, a great storm arose. The following morning, not a single persimmon remained on the trees. As a result Kyorai was enlightened and from that point forward called the hut and garden, Rakushisha or 'the cottage of the fallen persimmons'. The poem he wrote for the occasion is inscribed on a stone in the garden:

かきぬしや こずえはちかき あらしやま
柿主や梢はちかきあらし山
kakinushi ya kozue wa chikaki Arashiyama

Master of Persimmons
Treetops are close to
Arashiyama

There's a bit of word play here. Arashiyama is a mountain near Kyoto but it means literally 'Storm Mountain'.

Basho visited here three times, in 1689, 1691 and 1694.
source : jgarden.org : Rakushisa


Main Entry
. Mukai Kyorai 向井去来 (むかい きょらい) .
1651 - 1704



. Mukai Chine 向井千子 . (? - 1688)
his sister, who died very young, age 25 only.



source :　Naokimi Yamada - facebook

yagate chiru . . .


Basho in Saga
Eight Basho haiku, one renku, seven passages of prose and two of his letters,
Translations and Commentary by Jeff Robbins - Assisted by Sakata Shoko
- source : writersinkyoto.com - (Robbins) -


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Arashiyama 嵐山 "Storm Mountain"
is a district on the western outskirts of Kyoto, Japan. It also refers to the mountain across the Ōi River, which forms a backdrop to the district. Arashiyama is a nationally-designated Historic Site and Place of Scenic Beauty.



Iwatayama Monkey Park
"Moon Crossing Bridge" (渡月橋,Togetsukyō), Togetsukyo
tombstone of the Heike courtesan Kogo of Sagano
hamlet of Kiyotaki and Mt Atago
Kameyama koen
©　More in the WIKIPEDIA !


六月や峯に雲置あらし山
rokugatsu ya mine ni kumo oku Arashiyama

Matsuo Basho 松尾芭蕉


the six month -
clouds are laying on the summit
of Mount Arashiyama
Tr. Gabi Greve



the sixth month --
with clouds laid on its summit
Mount-Arashi
Tr. Ueda Makoto


Basho is referring to the sixth lunar month.


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



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Dishes with persimmons 柿料理 kaki ryoori



The most representative food of autumn in Japan.
Rich in vitamin C and carotin.

They can be cut finely and mixed with meat and curry dishes.
The stem is dried and made in to a kind of Chinese medicine, shitii 柿蒂（シテイ), good for cough.

The leaves contain Vitamin C, B and K and other minerals. They are also made to a kind of tea-medicine. Their antibacterial properties make them good for wrapping sushi rice.
kaki no ha sushi （柿の葉寿司）
(kakinoha sushi) Sushi-Reis umwickelt mit Persimonen-Blättern
The fresh leaves of spring are made into tempura.



kaki no sunomono 柿の酢の物 prepared with sweet vinegar
. . . CLICK here for Photos !

kaki no aemono 柿の和え物 with tofu dressing
. . . CLICK here for Photos !


kaki no ha sushi （柿の葉寿司）Sushi wrapped in Persimmon leaves
speciality from Nara, Wakayama, Ishikawa prefectures.
In Nara, the leaves are pickled with salt and let ferment. It is sold at the airport and train stations.
Meat from Salmon, tai and anago is put on the sushi rice.
. . . CLICK here for Photos !



often used in the temple kitchen
for shoojin ryoori 精進料理.

jamu 柿ジャムpersimmon jam

Wagashi . Japanese Sweets
Persimmon and Sweets

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Worldwide use

Persimone, Diospyros kaki. Kakipflaume; Sharonfrucht.


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Things found on the way


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HAIKU



串柿が障子に残す影三つ　　
kushigaki ga shooji ni nokosu kage mitsu

three shadows
from persimmons on a stick
on the paper door　　

Hayu はゆ

kushigaki, kigo for autumn

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柿くへば鐘が鳴るなり法隆寺　
kaki kueba / the famous persimmon haiku
Masaoka Shiki
kaki kueba kane ga naru nari Horyuji


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Related words

***** aogaki 青柿 (あおがき) green persimmon
kigo for late summer


***** WASHOKU : INGREDIENTS

. PLANTS - - - the Complete SAIJIKI . 　

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[ . BACK to DARUMA　MUSEUM　TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
- #kaki #persimmon -
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Shimo Jinja vegetables

[ . BACK to WORLDKIGO TOP . ]
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Frost Shrine (Shimo Jinja)

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

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Explanation

Shimo Jinja 　霜神社　 （しもじんじゃ） "Frost Shrine"
A village shrine with these deities
天神七柱（天津神、天の七星、霜神、鬼八天）
One of the oldest shrines in Japan.
Shimo no miya 霜の宮, more than 2500 years old.

Amatsukami nana hashira 天神七柱 "seven pillars of heaven"
This deity is also venerated in the shrine
Juniso Jinja in Kamakura
source :　ecokama

Ama no nanaboshi (Shishisei) 天の七星 The Seven stars in the Sky
the big dipper is Hokutoo Shichisei 北斗七星, also identified with this deity.

Kihachi Ten 鬼八天 see below

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CLICK here for PHOTOS !


The farmers pray here that no frost (shimo) will come to the fields in late summer. They also pray for an abundant harvest. They make a fire to keep the gods warm (hitaki gyooji 火たき神事 / 火焚神事). This is the only ceremony of this kind in Japan.
It is performed to keep the evil Kihachi Hooshi 鬼八法師の怨念 from making trouble.

霜延祈願 prayer for no frost
August 13 preparations begin, August 19 the fire is lit under a stone to keep the gods warm and kept burning for 60 days, to warm the seven deities, while prayers for an abundant harvest are spoken. This is done by special shrine maidens (hitaki otome 火焚き乙女), who stay at the shrine for all this time.


On October 16 the fire is extinguished. The shrine maidens are finally allowed to go home.
On the evening of October 16, a kagura dance is perfomred.
On October 19, the big shrine festival is held.
On October 29, the prayer session for NO FROST is finally over
mangan no hi 満願の日.

This festival is an important intangible cultural property of Japan since Showa 57.
In former times, one girl of about 10 years had to keep the fire alive with her grandmother, but lately grown-ups keep turns, because the children have to go to school.

The rice for offerings comes from three fields of the paritioners (ujiko). The rice brand is "koshihikari".
霜宮火焚（ひたき）神事 Shimomiya hitaki gyooji

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quote
Aso Shrine (阿蘇神社 Aso-jinja)
Aso is one of the oldest and most prominent shrines in Japan

Aso Shrine at Mount Aso in Kyushu is traditionally held to have been a center of worship before the accession of the Emperor Jinmu. The shikinaisha shrine complex at Ichinomiya in what is today Kumamoto prefecture was said to have been established in 281. Ichinomiya literally means "the first shrine" -- of which means in other words that Aso was the first shrine in the province of Higo.

Records link the founding of the shrine to the reign of Emperor Keikō. By the middle of the 11th century, the shrine was involved in national issues as they played out across Kyushu. During the ascendancy of the Kamakura shogunate, the Hōjō clan exercised a significant influence over the affairs of Aso Shrine.

This Shinto shrine is dedicated to the veneration of Tateiwatatsu-no-Mikoto たけいわたつのみこと, who was a grandson of Japan's first emperor and the brother of Emperor Suizei, the second monarch on the traditional list of emperors. In the same period that Emperor Jimmu was establishing his palace at Kashihara at the foot of Mount Unebi in Yamato province,Tateiwatasu was sent to Aso where he helped establish a number of agricultural communities; and later, he is said to have built a palace at Miyagi.

The original location of the shrine is uncertain because it was destroyed and rebuilt many times in or near the crater of Aso-zan. The present buildings date only from the Tempo era (1830-1843).
　© wikipedia


〒869-2221 熊本県阿蘇郡阿蘇町役犬原1005　
旧肥後国 阿蘇郡
http://nobyama.com/shimo_aso.html


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The Legend of Kihachi 鬼八　（きはち）

He fought with his lord, Takeiwatatsu no Mikoto, who liked to shoot arrows from the mountains at the farmers. He had Kihachi run after the arrows and bring them back to him, so he could continue his target shooting. Kihachi brings them back but gets tired after the 99th attempt. The lord is angry and wrestles with Kihachi, but Kihache releases a big fart and the lord let go of him. When the lord finally catches Kihachi, he cuts off his head, but whow and behold, the head comes right back on his neck. Also when his arm is cut off, it comes right back. So the lord cuts his arms and legs and has them burried at different places.

After cutting off his head for a second time, the head goes straight to heaven and curses the lord and the people, causing them frost in summer to damage their crops.
So the lord, in order to save the people from starving, begs Kihachi to forgive him and builds Shimomiya to worship him as the
"Frost God" Shimojin 霜神、Kihachi Ten 鬼八天).





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Things found on the way


. Hoshida Jinja 星田神社 Osaka .
and Ame no minaka nushi no kami 天之御中主大神


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HAIKU


Frost Shrine -
the crops shiver
even in August

Nakayama Ishino 中山石野, 2005


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Related words

***** WASHOKU : Kumamoto prefecture

***** . Aso Shrine Festivals 阿蘇神社 　

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Mandala Arrangements

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Mandala Arrangements of Food


Some food is arranged on round trays in the form that reminds me of a mandala.

hooshamori 放射盛り "like a star"
hoosha mori

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Two Sushi Mandala
by Ken Kawasumi


shippoo maki - shikai maki 七宝巻と四海巻
Cloisonnee and The Four Seas

. shippoo 七宝 （しっぽう）cloisonne .




quote from
http://d.hatena.ne.jp/kenkawasumi/


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quote from
鯖味噌本部



http://blog.livedoor.jp/kochirasabamisohonbu/archives/50784648.html


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Like a toy ball, Temari Sushi

temarizushi 手まりずし


source : chankosmile

. . . CLICK here for Temari Sushi Photos !


Daruma Museum . temari 手まり、手毬),


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CLICK for more Japanese photos


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虎杖浜たらこ

Tarako cod roe mandala

tarako, roe of the cod 鱈子（たらこ）
kigo for all winter


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CLICK for more food mandala images


Food Mandala REFERENCE


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Things found on the way

Daruma Museum

Mandala Therapy

.. .. .. .. Mandala for Life .. A Haiku and Picture Selection


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Mandala Plates




A rare blue, amber and cream-glazed pottery tripod dish.
Tang dynasty (618-907)





An Iznik 'Spider's Web' pottery Dish.
Turkey, 17th Century

source : www.alaintruong.com


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HAIKU

mandala food -
no way to get around
my hunger

Gabi Greve, March 2009



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***** WASHOKU :
Some ways to decorate sushi on a tray


***** WASHOKU : General Information

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Morning Market

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Morning Market (asa ichi, asa-ichi)

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

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Explanation


There are three great morning markets in Japan.

Nihon sandai asaichi 日本三大朝市



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Wajima Morning Market
Ishikawa prefecture
石川県 能登 輪島朝市
Noto peninsula

every day but not on days with 10 or 25.

. . . CLICK here for Photos !


Wajima's morning market is said to originate in the Nara Period (710 - 784), and started when people living on the coastal side of Noto-hanto Peninsula and those living on the mountain side brought along their specialty products to exchange here.
As one of the attractions of Wajima City,the Wajima Morning Market opens every morning with about 200 stalls standing in a line on the main street of Kawai-machi over a distance of about350m between its ends. The market offers various products including fresh marine products landed at Wajima Port, allowing you to enjoy buying these products while conversing with local women selling them under a friendly atmosphere.
source : www.kanko-otakara.jp


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Hida Takayama Morning Market
岐阜県 飛騨高山 朝市
Gifu prefecture
. . . CLICK here for Photos !


Two morning markets (asaichi) are held in Takayama on a daily basis, from around 6 am (7 am in winter) to noon: the Jinya-mae Market in front of the Takayama Jinya, and the Miyagawa Market along the Miyagawa River in the old town. Most stands sell local crafts and farm products such as vegetables, pickles and flowers.
source : www.japan-guide.com


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Katsuura Morning Market
Chiba prefecture

千葉県房総 勝浦朝市

every day, except wednesdays

. . . CLICK here for Photos !

Only one hour and a half away from Tokyo at the southern part of Chiba peninsula. The market has a history of more than 400 years. A lot of tuna fish is handled there.


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Morgenmarkt


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Things found on the way


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HAIKU

朝市に磯もの多し神無月
asaichi ni isomono ooshi kannazuki

at the morning market
there is a lot of seafood -
month without the gods

Mizuhara Shūōshi 水原秋桜子
WKD Mizuhara Shuoshi


WKD . The month when the Gods are absent . KIGO

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Morning market
A salesman shakes the night snow
off the christmas trees

source : Felix Tammi / ULITKA


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Related words

. abare ichi　あばれ市 "wild sales market" .


***** WASHOKU : Regional Information


***** WASHOKU : General Information

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Hirome seaweed

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Hirome seaweed (hirome)

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

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Explanation

hirome (ひろめ) 広布 / ヒロメ hirome-seaweed
Undaria undarioides
also called "wide" haba ハバ or antoku アントク
hirome is also the old name for konbu.

Harvested best from January to March.
It is softer than wakame.
kassoo hirome 褐藻ヒロメ brown algae



This is a special seaweed (kaisoo 海草 ) of the wakame family that grows in warm currents of southern parts of Japan.
In Oita prefecture it is used to clean the bays after the dirt from aquafarms of flounders (hirame) are entered into the water. It is hung from long lines into the water. Very often awabi cling to it, so you have another delicacy.
It has a brownish color and is very wide, hence the name "wide cloth".

another name is
ebisume エビスメ（夷布）Ebisu-seaweed


In the town of Kamae 蒲江, Saiki 佐伯市 in Oita 大分県 prefecture it is used to prepare many dishes with.

When you put it into hot water, it turns bright green within a moment. It can then be eaten with soj sauce or ponzu, also a slice of the local flounder tasts good with it.

Also put in miso soup and as namasu-salad. Or as tempura.
Or eat it with tofu.


but best of all are the sweets made with this seaweed.
Ura sweets 浦（ＵＲＡ）スイーツ. 浦スイーツ
The local fishermen's wifes thought of it to get the kids eat the healthy seaweed.
佐伯市蒲江西野浦の丸二水産

daifuku balls with banana and the cooked seaweed

doonatsu ドーナツ doughnuts

mushipan 蒸しパン sweet bread and
agepan 揚げパン deep-fried bread with finely chopped seaweed

pafee 　パフェ　parfait with ice cream



January 2009, Ura sweets competition

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hirame　平目　(ひらめ) flounders
Oita Hirame 大分ヒラメ
They are grown in large tanks on land, with seawater running constantly over the fish, 1000 in one large tank. They are fed well and need a few years to grow about 1 kg before shipping. They have a lot of good flesh.
. . . CLICK here for Photos !


They come fried or as sashimi or sushi.
蒲江のヒラメ Kamae no hirame, from the town of Kamae





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hirome-Braunalge

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Things found on the way



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HAIKU



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Related words

WKD : Seaweed (kaisoo 海草)

mushipan "蒸しパン" steamed bread
and other bread types
Brot


***** WASHOKU : Regional Japanese Dishes

***** WASHOKU : FISH and SEAFOOD SAIJIKI

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