Maguro tunafish

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Thunafish, tuna (maguro)

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

skipjack katsuo bonito see below

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Explanation


kigo for all winter

Tuna, maguro　鮪 (まぐろ)
shibi しび tuna
(shibi is also the name of a temple roof decoration, see German below.)


"black tuna", bluefin tuna, kuromaguro 黒鮪（くろまぐろ）
... Thunnus thynnus
"real tuna", hon maguro 本鮪（ほんまぐろ）Atlantic bluefin

binnaga maguro 鬢長, ビンナガマグロ Thunnus alalunga, "White tuna"
kihada キハダマグロ Thunnus albacares. Gelbflossen-Thunfisch
koshinaga コシナガ / 腰長 Thunnus tonggol. Longtail tuna
mebachi めばち / 眼撥 Thunna obesus. big-eyed tuna. großäugiger Thunfisch
minami maguro ミナミマグロ Thunnus maccoyii
taiseiyoo maguro タイセイヨウマグロ Thunnus atlanticus


boat for fishing for tuna, magurobune 鮪船（まぐろぶね）
fishing for tuna, maguro tsuri 鮪釣（まぐろつり）
net for tuna, maguro ami 鮪網（まぐろあみ）



maguronabe 鮪鍋（まぐろなべ）hodgepodge with tunafish
often leek (negi) is added to make a
negima nabe 葱鮪鍋（ねぎまなべ）
This was a speciality of Edo. the MA in the name refers to the MAguro fish.

. . . CLICK here for Photos !


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kigo for all spring

meji めじ small tuna, young tuna
komeji 小めじ（こめじ）, meji maguro めじまぐろ . めじ鮪

. . . CLICK here for Photos !

junger Thunfisch

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Tuna
are ocean-dwelling carnivorous fish in the family Scombridae, mostly in the genus Thunnus. Tuna are fast swimmers—they have been clocked at 70 kilometres per hour (43 mph)—and include several warm-blooded species. Unlike most fish, which have white flesh, tuna flesh is pink to dark red, which could explain their odd nick-name, "rose of the sea." The red coloring comes from tuna muscle tissue's greater quantities of myoglobin, an oxygen-binding molecule. Some of the larger species, such as the bluefin tuna, can raise their blood temperature riri above water temperature through muscular activity. This ability enables them to live in cooler waters and to survive in a wide range of ocean environments.
A remarkable aspect of Thunnus physiology is its ability to maintain body temperature above than that of the ambient seawater.

The Thunnus genus includes 8 species:
Albacore, Thunnus alalunga (Bonnaterre, 1788). binchoo maguro
Yellowfin tuna, Thunnus albacares (Bonnaterre, 1788). kihada
Blackfin tuna, Thunnus atlanticus (Lesson, 1831).
Southern bluefin tuna, Thunnus maccoyii (Castelnau, 1872).
Bigeye tuna, Thunnus obesus (Lowe, 1839). mebachi
Pacific bluefin tuna, Thunnus orientalis (Temminck & Schlegel, 1844).
Northern bluefin tuna, Thunnus thynnus (Linnaeus, 1758).
Longtail tuna, Thunnus tonggol (Bleeker, 1851).

Canned tuna was first produced in 1903, quickly becoming popular. Tuna is canned in a variety of edible oils or in brine.

©　More in the WIKIPEDIA !


The names for the small fish, too small to take out

albacore - tonbo, tombo
bluefin - meji
big eye - daruma
yellowfin - kimeji, ki meji

. . . CLICK here for Photos !: mebachi daruma
ちいさいめばちは「だるま」


. WASHOKU
Fish called DARUMA


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The most important harbors for maguro are in Ooma　大間, Aomori, and in Misaki　三崎, Kanagawa 三崎まぐろ.


Ooma maguro 大間まぐろ Maguro from Oma harbour
often fished with one line in the rough sea toward Hokkaido



Tuna auctions at Tsukiji Market in Tokyo
Tsukiji, the big fish market in Tokyo 築地市場, Tsukiji shijoo



Oroshi hocho, oroshiboochoo
( おろし包丁, "wholesale knife") and
hancho hocho (半丁包丁, "half-tool knife")
are extremely long, highly specialized knives used in Japan to fillet tuna and other large fish.
The hancho hocho is also sometimes called a maguro kiri ( マグロ切, "tuna-cutter").
. WASHOKU
Japanese knives



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Dishes with Maguro 鮪料理
maguro ryoori



tsuna ツナ tuna
shiichikin シーチキン "sea chicken" white tuna
. . . CLICK here for Photos !




akami 赤身 top loin of Bluefin tuna


maguro chazuke　マグロ茶漬け　tuna on rice with green tea
. . . CLICK here for Photos !
Thunfisch-Stücke　auf Reis　mit grünem Tee übergossen


magurodon, maguro-don まぐろ丼 cooked rice with tuna on top
. . . CLICK here for Photos !
Schüssel Reis mit Thunfisch




maguro kabuto マグロかぶと / マグロ兜 head of a tuna
speciality in harbour restaurants



maguro no oroshiae まぐろのおろしあえ
mit geriebenem Rettich angemachter Thunfisch
. . . CLICK here for Photos !




maguro sashimi まぐろ刺身 Sashimi with tuna meat



maguro sushi まぐろ 寿司
. . . CLICK here for Photos !



maguro suteeki まぐろステーキ　Maguro-Steak
. . . CLICK here for Photos !



negima 葱鮪 dishes with leek and maguro
maguro negima まぐろねぎま　
. . . CLICK here for Photos !



negitoro, negi-toro 葱とろ (ねぎとろ) Bluefin tuna belly and chopped green onion
served at the sushi bar
negitoro don ねぎとろ丼 served on rice
. . . CLICK here for Photos !


shiro maguro (白鮪) Binnaga orBincho (鬢長) "white tuna"
on sushi rice



toro とろ　meat for sashimi

ootoro (大とろ) Otoro: fattiest portion of Bluefin tuna belly
toro (とろ) fatty Bluefin tuna belly
chuutoro (中とろ) chutoro : medium-fat Bluefin Tuna belly



yamakake　山掛け　tuna on rice with grated yam
..... yamakake maguro 山掛けまぐろ
. . . CLICK here for Photos !
Thunfisch-Stücke auf Reis mit geriebener Jamswurzel



yokowa maguro ヨコワまぐろ　meat from the ribs of very young bluefin tuna, not more than 3 kg of body weight. baby tuna, young tuna.
Served as sashimi in Fukuoka.
. . . CLICK here for Photos !



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Worldwide use

Germany

Thun, Thunfisch

Ein alter Name für Maguro ist in Japan SHIBI　鴟尾; 鵄尾; 蚩尾, er stammt aus dem Chinesischen. Diese Bezeichnung hat sich übertragen auf die fischschwanzförmige Verzierung der Endziegel auf dem Dachfirst eineswichtigen Gebäudes, zum Beispiel Schloss oder Tempel. Dieser „Fischschwanz“ soll als Repräsentant der Gottheit des Wassers das Schloss oder den Tempel vor Brandgefahr schützen. Daraus hat sich dann auch der shachihoko しゃちほこ Ziegel entwickelt, ev. auch allgemein der "Demon tile" onigawara 鬼瓦.


Thunnus alalunga: der Weiße Thun
Thunnus albacares: der Gelbflossen-Thun
Thunnus maccoyii: der Südliche Blauflossen-Thun
Thunnus obesus: der Großaugen-Thun
Thunnus orientalis: der Nordpazifische Blauflossen-Thun
Thunnus thynnus: der Rote Thun
Thunnus tonggol: der Langschwanz-Thun
Mehr in der WIKIPEDIA !


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. Yellowfin tuna (thamad) 　
Yemen


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Things found on the way


だるまマグロ Daruma Maguro
Lately sold at Tsukiji Fish Market in Tokyo for rather cheap.
メバチマグロの幼魚です. supposed to be the baby of a mebachi maguro.
Good for sashimi
. . . CLICK here for Photos !



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HAIKU and SENRYU


居酒屋に靄たちこむる葱鮪かな
izakaya ni kiri tachikomuru negima kana

at the local pub
mist is gathering -
tuna with leek

Inoue Aa 井上唖々 (1878 - 1923)




四代を生きて傘寿や葱鮪鍋
yondai o ikite sanju ya negima nabe

on my 80th birthday
I look back at four generations -
tuna hodgepodge

Machida Shigeki 町田しげき




tuna hodgepodge



葱鮪鍋下町に闇にはかなり
negima nabe shitamachi ni yami ni hakanari

tuna hodgepodge -
downtown is slowly
getting dark

Itoo Kango 伊藤完吾 Ito Kango (1972 - )



あたたかき葱鮪の湯気やぶしやうひげ
日野草城

たれかれの話となりし葱鮪かな
斎藤優二郎

一族の影の濃くなる葱鮪鍋
八木荘一


葱鮪鍋つつく合縁奇縁かな
清水基吉

葱鮪鍋もも引渡世難きかな
秋山夏樹

source : HAIKUreikuDB


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Related words


***** kajiki maguro 梶木鮪 (かじきまぐろ, 旗魚鮪) marlin
..... kajiki 旗魚 swordfish
Makaira mitsukurii
fishing for marlin, kajiki tsuri かじき釣り（かじきつり）
kigo for all winter


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***** katsuo 鰹 bonito
skipjack tuna
Katsuwonus pelamis
katsu　uo　勝つ魚 "fish to win" - its name was an auspicious one, therefore it was well loved in Edo.

. . . Katsuo and related kigo
kigo for all summer

Dried bonito pieces (katsuobushi 鰹節)

Sawachi food from Tosa 皿鉢料理 sawachi ryoori with bonito katsuo tataki

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first bonito, hatsu gatsuo, hatsugatsuo 初鰹 (はつがつお)
kigo for early summer




十二月の内　卯月初時鳥 - Toyokuni 豊国

The first catch of the season.
First things were much loved in Edo and people payed high prices to get them, some were even first offered at a shrine before consumption.
. WKD : First Things .

目に青葉 山ほととぎす初かつお
me ni aoba yama hototogisu hatsu katsuo

green leaves to look at
hototogisu in the mountains
first Katsuo skipjack

Yamaguchi Sodoo 山口素堂 Sodo
(1642 - 1716)
He was a disciple of Matsuo Basho.

- and a senryu in Edo - reflecting on this one

目と耳はいいが口は銭がいる
me to mimi wa ii ga kuchi wa zeni ga iru

for the eyes
and ears it is fine but
the mouth needs money

We can enjoy a lot for free in spring, but the first katsu fish is just sooo expensive.

- quote -
Thirty-six Views of the Pride of Edo -
The first bonito pick at Nihonbashi (Edo Jiman Sanjūrokkyō Nihonbashi Hatsu-gatsuo)
Painted by Utagawa Toyokuni III and Utagawa Hiroshige II 1864 (Genji 1)

This is a picture that truly shows the "pride of Edo", together with Nihonbashi, a symbol of the city of Edo, hatsugatsuo, the first bonito of the season much adored by the residents of Edo and their admiration was such that a senryū was composed,

Hatsugatsuo
to pawn one's wife for this
is a worthwhile exchange



Among the choicest of the hatsumono (first products of the season), bonito was loved the most by people in Edo. Especially from the Meiwa and Anei (1764-1781) to Bunka and Bunsei (1804-1830) when there was a bonito boom which drove up the price of tuna to startling levels.
According to the recordings of representative writer of the Edo period Nanpo Ota (pen name Shokusanjin), in the third month of 1812 (9th year of Bunka), 6 out of 17 of the bonito brought to the Nihonbashi fish market were delivered to the shogun household, 3 to a famous restaurant Yaozen for the price of 2 ryo and 8 were handed to fishmongers and of these, one was bought by kabuki actor Utaemon Nakamura for the price of 3 ryo.
- source : library.metro.tokyo.jp -

. yaozen 八百善 Yaozen restaurant .

. senryuu, senryū 川柳　Senryu in Edo .

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bonito in autumn, akigatsuo, aki gatsuo 秋鰹 (あきがつお)

soodagatsuo 宗太鰹 (そうだがつお ) frigate mackerel
marudooda 丸宗太（まるそうだ）"round Soda"
hiresooda 平宗太（ひらそうだ） "flat Soda"
kigo for all autumn
Soda katsuo, Auxis thazard


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. hatsugatsuo no shinku 初鰹神供 (はつがつおのしんく)
offering first bonito .
at shrine Hachimangu, Kamakura
with a hokku by Matsuo Basho about the hatsugatsuo from Kamakura

observance kigo for the New Year

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hatsugatsuo uri 初鰹売り　 first Katsuo vendor in Edo

The vendors started to come around in the fourth lunar month.


昼までの勝負と歩く初鰹
hiru made no shoobu to aruku hatsugatsuo

walking around till lunchtime
for victory or defeat -
first bonito

They took a risk like any street vendor, but their risk (shoobu) was rather small, since most Edoites would pay any sum to get this fish.


初鰹かついだままで見せている
hatsugatsuo katsuida mama de misete iru

the first bonito
shown while still carrying
the tubs on the shoulders

The vendors were so busy, they did not take the time to put their shoulder poles down and place the tubs on the ground.


あての有るようにかけ出す鰹売り
ate no aru yoo ni kakedasu katsuo uri

the bonito vendor
begins to run as if he knew
where he is heading

Still, they made their best business while just walking around, calling out their merchandise.

. senryu, senryū 川柳　Senryu in Edo .


source :　www5e.biglobe.ne.jp/~mitta/town


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- - - - - Matsuo Basho


鰹売いかなる人を酔すらん　
katsuo uri ikanaru hito o yowasuran　

A bonito monger -
What people does he charm
With his pitch?
Tr. Takafumi Saito



又越む佐夜の中山はつ松魚　　
mata koemu Sayo no Nakayama hatsugatsuo

I want to cross it again
this mountain pass of Sayo -
first katsuo skipjack
Tr. Gabi Greve

He had eaten skipjack before crossing this dangerous pass and now remembers this meal fondly.

koeru 超える to cross over a pass


MORE - hokku about Sayo no Nakayama by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .



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source : www.kabuki-za.com


Utagawa Toyokuni 歌川豊国

長屋の住人が共同で買った鰹を魚屋が切り分けている図
A fish peddler cuts a katsuo for the ladies.

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Utagawa Toyokuni 歌川豊国 3rd.

伊勢参りと女魚売り　A man on the Ise pilgrimage and a female fish peddler.
She carries a bandai 盤台 barrel with 鰹 Katsuo and awabi 鮑 abalones.

二代目坂東簑助の伊勢参り - He is Bando Minosuke
二代目岩井粂三郎の女魚売 - She is Iwai Kumesaburo

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First tuna fish was the IKI　粋　of Edo!
There was even a kimono pattern in its honor.
katsuojima 鰹縞 Katsuo stripes


CLICK for more photos !

. - - - Welcome to Edo　江戸 ! - - - .

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***** WASHOKU : FISH and SEAFOOD SAIJIKI

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Kintaroo Sardine Sweets

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Kintaro Sardine (kintaroo iwashi)

***** Location: Japan
***** Season: All autumn
***** Category: Animal

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Explanation



Kintaro, the Strong Boy of Japanese Legend, see below with Daruma.

kintaroo iwashi 金太郎イワシ / 金太郎鰯Kintaro sardine




There is a small red sardine, about 15 cm long, locally called "Kintaro キンタロウ" because of its color, that is caught in the trawling nets in Hagi and Shimonoseki and a few other ports along Western Japan. It is not usually sold in the fish stores of Japan, only regionally.

In English, it is called ゴートフィッシュ "Goatfish", in China 羊魚.

Its sweet red meat tasts good as tempura or grilled with salt.
To prepare a sashimi is bothersome, but makes for a very tasty snack.



It is also dried as it is, maruboshi 金太郎丸干, and sold as a local souvenier in Hagi.

The town of Hagi 萩　is lately trying to promote more dishes with this fish to make it a specialtiy of the city.


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Kintaroo ame 金太郎飴 candy named Kintaro

Kintaro ame (candy) has been made since the middle of the Edo period, by layering different colored pieces of candy into a cylindrical face, pull it long to a stick and cut it in small pieces. Other patterns can be included too. Cocoa and caramel are used to color the pieces.
It used to be sold on the special festival days of local shrines and temples and kids enjoyed the differend faces coming out of each cut.



The original store which made this sweet is in the Daitoo ward in Tokyo, 金太郎飴本店.
http://www.kintarou.co.jp/ame.shtml


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Worldwide use


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Things found on the way



. Kintaro and Daruma
Read the legends and stories HERE.


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HAIKU and SENRYU



どの顔も金太郎飴ちんちろりん　
dono kao mo Kintaroo ame chinchirorin
　　　
each face looks
like Kintaro candy -
chin chirorin

Tsukei 津慶
http://blog.livedoor.jp/sasurai_001/archives/51214697.html

chin chirorin is an imitation of the sound made when cutting the sticks into individual candy.

This senryu is a parody about the new political situation in Japan, Septemper 2009.




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萌えだす雑草金太郎の臍おどけ乾く
moedasu zassoo Kintaroo no heso odoke kawaku

Kato Chiyoko 加藤知世子


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Sanyuutei Kintaroo 山遊亭金太郎 Sanyutei Kintaro
A rakugo comic story teller who writes haiku

稲妻や蔵の錠前開いてをり
inazuma ya kura no joomae aite ori

lightning -
the old lock of the storehouse
is open

Look at more of his haiku HERE
http://www.e-warai.com/


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Related words

***** . WASHOKU : Sardine (iwashi) 　

***** Dishes from Yamaguchi Prefecture and Hagi


WASHOKU : FISH and SEAFOOD SAIJIKI

WAGASHI ... Sweets SAIJIKI

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Food Safety

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Food Safety in Japan


Information on Food Safety in Japan
Ministry of Health, Labour and Welfare
The Japan Food Chemical Research Foundation

The purpose of the administrative work concerning food safety is to protect the health of the public through the strengthening measures for the assurance of food safety.
Read it all HERE :
http://www.ffcr.or.jp/zaidan/FFCRHOME.nsf/pages/e-lists-test


Reference



. WASHOKU
Food safety in Japan, January 2009


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quote
In June 2000, products of Snow Brand Dairy, at the time the largest dairy company in Japan, resulted in many cases of food poisoning, which forced the company to recall their products and decrease their activities. This led to layoffs of workers on an extensive scale and a decline in the working conditions. In January 2002, a meatpacking company, Snow Brand Foods, was forced out of business after it was revealed the company had falsely claimed meat being sold as locally produced was actually imported. Hundreds of workers lost their jobs.

In January 2007, Fujiya, a major confectionary company in Japan was discovered to be selling confectionaries produced with milk past its expiry date. This triggered grave concerns and shook consumer confidence in food safety and security. After this case, a series of incidents of false labeling on meat products was revealed. These incidents took place in both unionised and non-unionised companies.

Food Rengo, an IUF-affiliated federation in Japan representing workers in the food and beverage sector, sees a necessity in restoring the credibility of the entire food and beverage sector. However, the union also sees these incidents as proof that food safety and food security are not just issues of concern to consumers, but vital for protecting employment and working conditions. For a number of years, during the months of June and July (the period when most food poisoning in Japan occurs) Food Rengo specifically campaigns around food safety and security through awareness-raising among its members.

Reed more HERE
source : asianfoodworker.net


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Nippon Shoku no Anzen Rankingu
ニッポン食の安全ランキング
(Ranking of Japanese Food Safety)

Martin J Frid
(Kodansha May, 2009)
ISBN：978-4-06-214970-9
CLICK here for PHOTOS !


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May 2015 - Japan Times

New food labeling requires care
The Consumer Affairs Agency introduced in April a new labeling system for food products with enhanced health-boosting properties. Under the system, newly certified products called kinou-sei hyoji shokuhin — literally food with functions indicated — are expected to hit the market in June. Their explanatory notes will state health benefits in a clear manner, making it easier for consumers to choose the products they want. But consumers buying products carrying the designation should keep in mind that the health benefits have not been independently tested and certified by the government.

So far, food makers have been allowed to indicate the health effects of their products on labels for two types of products — items that can be used for boosting the intake of particular types of vitamins or minerals, with notes explaining which vitamins or minerals they contain and what effects the vitamins or minerals have, and items called tokuho, short for tokutei hoken-yo shokuhin (food with specified health uses). Under the tokuho system, the makers need to carry out research to prove that their products have certain effects. They can get the tokuho designation only after the government examines the research outcome and determines that the results are reliable.

The new labeling system was introduced as part of the Abe administration’s move to push deregulation in the market of food products. Because the designation under the tokuho system takes a lot of time and money, it is often difficult for small and medium-size producers to obtain the designation for their products. To help overcome this problem, the administration borrowed an idea from a system in use in the United States.

Under the new system, manufacturers first compile reports on the effects of their products either by carrying out clinical tests or by having experts review existing scientific papers on the benefits of their ingredients in accordance with the Consumer Affairs Agency’s guideline. They then submit the reports to the agency. If the agency accepts the reports, the companies can put the products with labels carrying the designation on the market after waiting 60 days. The agency will put the reports from the makers on its website. But elderly consumers who are not Net-savvy may have difficulty finding the relevant information.

The new labeling system covers not only processed foods but also perishable foods, although alcoholic beverages won’t be covered. The makers will be prohibited from claiming on the labels that the products can prevent certain diseases or have curative effects.

As early as June, consumers will encounter food products carrying such expressions as “holds down fat absorption,” “slows down sugar absorption” or “helps the liver to function better.” But designated products will also state that they have not been independently tested by the Consumer Affairs Agency. Shoppers should remember that the government doesn’t guarantee the products’ effects and safety. Consumers who want to verify such information will have to do their own research.

Consumer groups are critical of the new system because it leaves important matters, including product safety, to producers. Earlier this month, a problem cropped up concerning the new system. The food safety panel of the Cabinet Office determined that the safety of an ingredient in a beverage for which the producer applied for the tokuho designation could not be confirmed. However, the Consumer Affairs Agency had accepted a supplement using the same ingredient under the new system. This kind of discrepancy damages the trustworthiness of the government’s labeling systems.

The agency should take effective steps to prevent food products that could pose health hazards from receiving the new designation, and consumers should remain vigilant.




機能性表示食品 kinosei hyoji shokuhin
- source : www.caa.go.jp/foods　- PDF -


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The food-safety label Problems in November 2009


Contaminated rice for human consumption


Shiitake mushrooms from China



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Things found on the way




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Related words

***** WASHOKU : General Information

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Kabocha Pumpkin

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Pumpkin (kabocha)

***** Location: Japan
***** Season: All Autumn
***** Category: Plant

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Explanation




The name derived from the Portugese, which introduced this vegetagle from
Cambodia (カンボジア kambojia ... kaboja）.
The Chinese characters imply "a gourd that came from the south (Nagasaki)" 南瓜.

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kigo with pumpkin
(some saijiki place it in early autumn)

kabocha 南瓜 (かぼちゃ) pumpkin, squash
Cucurbita moschata
Kürbis; Gartenkürbis

toonasu とうなす【唐茄子】lit. "Chinese Eggplant"
... nankin なんきん
boofura ぼうぶら lit. abbora, name for Kambodja. This word is used in West-Japan.
. . . CLICK here for Photos !

nanban なんばん "Southern Barbarians" (Portugese, bringing the fruit to Nagasaki)


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kigo for mid-summer

kabocha no hana 南瓜の花 (かぼちゃのはな) pumpkin flowers
..... hana kabocha 花南瓜（はなかぼちゃ）
toonasu no hana とうなすの花（とうなすのはな）




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Pumpkin
is a gourd-like squash of the genus Cucurbita and the family Cucurbitaceae (which also includes gourds). It is a common name of or can refer to cultivars of any one of the species Cucurbita pepo, Cucurbita mixta, Cucurbita maxima, and Cucurbita moschata. They are typically orange or yellow and have many creases running from the stem to the bottom. They have a thick shell on the outside, with seeds and pulp on the inside.
©　More in the WIKIPEDIA !


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Different types of pumpkin
used in Japanese cooking

Nihon Kabocha, Japanese Pumpkins,
Cucurbita moschata 日本かぼちゃ

bataanattsu sukuasshu ... butternut squash バターナッツスクアッシュ. Cucurbita moschat
Butternut-Kürbis

chirimen ちりめん "crepe"
The outside has bumps and it looks like crepe material.

hinata kabocha 日向かぼちゃ pumpkin "from a sunny place"
Speciality of Miyazaki. Has a black skin.



kikuza 菊座 "chrysanthemum seat"
Representative of Japanese pumpkins. Outer skin like a chrysanthemum. Soft and watery. God for boiling. Early summer to autumn.

kurokawa 黒皮 "black skin"
often used in expensive restaurants. Tasts a bit watery. Early summer.

Shishigatani kabocha 鹿ヶ谷南瓜（カボチャ）
pumpkins from Shishigatani
a Kyoto Vegetable



seiyoo kabocha 西洋カボチャ Western Pumpkin
Cucurbita maxima
Has been introduced from America in 1863. Grown mostly in Hokkaido.

types:
Ebisu えびす "Good of Good Luck, Ebisu" most often found on the market.
kurikabocha with black skin 黒皮栗 kurokawa kuri
kurikabocha with red skin 赤皮栗 akakawa kuri
. . . CLICK here for Photos !


pepo ペポ種 Cucurbita pepo
From North America, often used for Halloween decorations in Japan.


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kabocha ryoori 南瓜料理

. WASHOKU
Dishes with pumpkin 　

Most pumpkins are grown in Hokkaido.

In some areas of Japan, it is cutstom to eat pumpkin dishes at the winter solstice. They are simmered with sweet potato starch and sugar.
Some types are very sweet and are used for deserts, cakes and cookies.

panpukin pai パンプキンパイ pumpkin pie


panpukin shiido 種子（パンプキンシード） pumpkin seeds are eaten like nuts or baked in bread or cookies.

panpukin shiido oiru 食用油（パンプキンシードオイル）pumpkin seed oil


. WASHOKU
itokoni いとこ煮、従弟煮 "Boiled Nephews" 　


Reference : Pumpkin Dishes in Japan


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Worldwide use

North America

i feel sure that 'pumpkin' is one of our international fall kigo. or 'squash'.

here in america, it is a custom to have a 'pumpkin patch'. a farmer will grow and sell pumpkins in late october. or sometimes a church youth group will sell pumpkins on the church lawn.

families will go to the pumpkin patch select a pumpkin for halloween carving into a jack-o-lantern.

here is a haiku of mine that recently came in first in the 'haiku party' featuring the kigo 'pumpkin' at the journal, south by southwest.

twin redheads
toddle their pumpkin
to the car

susan delphine delaney md
plano, texas


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Things found on the way



Daruma like a pumpkin 　




O-bake kabocha (お化けカボチャ)
huge pumpkin and ghosts 　
monster pumpkin 御化南瓜

These huge pumpkins are usually not eaten in Japan and used for Halloween. At Shodojima in the Inland Sea there is a competition for the most heavy pumpkin of Japan.



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There is a famous rakugo funny story about a vendor of pumpkins
toonasuya 唐茄子屋
Kabochaya かぼちゃ屋」
Nankin seidan なんきん政談 (in Osaka dialect)


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HAIKU and SENRYU


asa-ichi no obake kabocha no ninki kana

at the morning market
he is a great favorite -
the monster pumpkin

Kawakami Ryotaro
http://www.a.zaq.jp/haiku/40/08/7/087.htm


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いとこ煮の南瓜甘き冬至かな
itokoni no boofura amaki tooji kana

the pumpkin of this
itokoni is so sweet ...
winter solsitce

Snow Rabbit



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harvest moon
the scent of pumpkin soup
next door

- Shared by Ramona Linke -
Joys of Japan, 2012


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Related words

***** Gourd and gourd pickles (uri) Japan

***** Melon (uri) ... Cucumis melo var. makuwa Japan.
Watermelon (suika). Snake gourd (karasu uri). Oriental melon (makuwa uri).



***** Halloween, Hallowe’en North America

***** VEGETABLES SAIJIKI
Autumn Vegetables

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oni manju

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"Devil's cakes" , Demon's cake (oni manjuu)

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

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Explanation


onimanjuu, oni manjuu 鬼饅頭　おにまんじゅう
"devil's cakes"
prepared with sweet potatoes (satsumaimo).
The bumps on the cake are said to resemble the horns of the devils.
A dish for Setsubun, when the devils are driven out of the premises to let good luck come in.
Setsubun (Japan) .. Bean Throwing Festival, February 3





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a different kind of devils manjuu cake




filled with anko sweet bean paste

This is a local souvenir in rememberance of the
大江山鬼伝説 Demon Legend of Oeyama Mountain, in the Tanba disctrict of Kyoto. There is also a famous Noh-Play about the legend.

A fair maiden is kidnapped by a demon and carried away to Mount Oeyama. Minamoto no Yorimitsu (948 - 1021) has a famous sword, Yasutsuna, which he has blessed for this occasion and then goes for the demon ... the rest is happy history.


. Oeyama and Ama no Hashidate .


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Onimanjuu from Nagoya
The demon sits on the famous roof of Nagoya Castle.



全日本鬼まんじゅう普及協議会
Society for the promotion of ONI MANJU in Japan



. . . CLICK here for Photos !


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Worldwide use


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Things found on the way


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HAIKU and SENRYU



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Related words

***** Sweets which are not KIGO


WAGASHI ... Sweets SAIJIKI

. Onipedia - 鬼ペディア　- Oni Demons - ABC-List - .

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Hatoyama Apples

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Hatoyama Apples

***** Location: Aomori, Japan
***** Season: Autumn
***** Category: Humanity

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Explanation

The photo speaks for itself !

Prime Minister Yukio Hatoyama



鳩山首相と幸夫人の顔写真を表皮に浮かび上がらせたリンゴ

This has been shown on October 27 in Hirosaki town, Aomori.
You can order them by postal service.

The apples have been given a sticker with the cut-out faces of the two,
Hatoyama and his wife Miyuki.


WASHOKU
ringo 青森りんご apples and Aomori


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Hatoyama Yukio Bisquits 鳩山サブレー
Hatoyama Sabure
鳩山由紀夫 bisquits with Hatoyama
and other politicians


Hatoyama resigned in June 2010.


Here are some

. Farewell haiku for Hatoyama
Japan Times, June 8, 2010


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政権交代紅白まんじゅう
seiken kootai koohaku manjuu




Red and White Rice Cakes
for the New Year 2010 !




Red and White (Koohaku)
is the name of the song show on December 31, on NHK TV.


Normal Kohaku Manju 紅白饅頭
. . . CLICK here for Photos !


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Worldwide use


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Things found on the way


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HAIKU and SENRYU

Hatoyama san -
your shining face smiles
on my apple

Gabi Greve, October 2009


just one apple
eaten in paradise -
and all these consequences
Joys of Japan, January 2012


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Related words

***** WKD - Apple (ringo)

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Somen noodles

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Thin somen noodles (soomen)

***** Location: Japan
***** Season: Kigo for all summer
***** Category: Humanity

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Explanation

All Summer Kigo

cold somen noodles, hiya soomen 冷索麺 (ひやそうめん)
..... 冷素麺（ひやそうめん）
cold noodles, hiya men 冷麺（ひやめん）
cooling somen, soomen hiyasu 索麺冷す（そうめんひやす）
"flowing somen", nagashi soomen 索麺流す（そうめんながす）




Nagashi somen, 流しそうめん a typical summer food to enjoy outside. Small bundles of somen noodles are send down a 'half-pipe' (usually made of bamboo) flowing with cold water from a nearby clean brook. You pick them up as they flow past and dip them into a small bowl with soy sauce and some herbs and spices for extra flavoring. The last bundle is usually colored, mostly pink.
This is a treat to enjoy with your kids.


. Soomen Jizoo そうめん地蔵 Somen Noodles Jizo .
A legend about the origin of Nagashi Somen noodles.


. WASHOKU - Noodles (menrui　 麺類 ) 　


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Sōmen (素麺)
are very thin, white Japanese noodles made of wheat flour. The noodles are usually served cold and are less than 1.3 mm in diameter. The distinction between sōmen and the next thicker wheat noodles hiyamugi and even thicker Japanese wheat noodles udon is that sōmen is stretched while hiyamugi and udon are cut.

Sōmen are usually served cold with a light flavored dipping sauce or tsuyu. The tsuyu is usually a katsuobushi-based sauce that can be flavored with Welsh onion, ginger, or myoga. In the summer, sōmen chilled with ice is a popular meal to help stay cool.
©　More in the WIKIPEDIA !


Tanabata Soomen　七夕素麺　
Somen eaten at the Tanabata Star Festival
The thin long white noodles remind the Japanese of the Milky Way in the sky.
They are also seen as the threads of the Weaver Girl.
. . . CLICK here for Photos !


. Star Festival (Tanabata, Japan) Milky Way (ama no gawa) 　
June 7, the Double 7 Day.



. sakubei 索餅（さくべい） Sakubei-noodles 　
nanuka no on-sechiku 七日の御節供
Official seasonal ritual on the
seventh day of the seventh lunar month
kigo for early autumn


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kansoomen, kan soomen 寒そうめん somen made in the cold season
They are usually elongated by hand outside in the garden in the cold dry winter air and cold sunshine. Some areas of Japan are famous for this winter landscape.


Ookado soomen 大門　そうめん Somen from Okado town
From Toyama prefecture 富山県砺波市 from November till March.
Streched by hand (tenobe), from early morning to lunchtime (when the humidity in the area is low).
. . . CLICK here for Photos !
also called Shimada soomen 「島田素麺」or
marumage soomen 丸まげ素麺 "bundled up hair noodles", because they are packed like this.


tenobe soomen てのべそうめん / 手延べそうめん
somen noodles elongated by hand
"shiraito" white thread
. . . CLICK here for Photos !


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nyuumen にゅうめん Somen-noodles in broth
with mushrooms, vegetables and chicken
This is a hot dish, usually eaten in winter.
. . . CLICK here for Photos !
Somen-Suppe mit Shiitake-Pilzen und Hühnchen


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Hyogo prefecture
Hyoogo　兵庫県
Somen (fine noodles)

The process of preparing somen involves kneading a dough of wheat flour and salted water and then twist-pulling the dough to form rather thin noodles. Though made differently from soba and udon, in which the rolled-out dough is cut into strips, water also plays an important role in making somen. Somen dough, which is pulled until it becomes almost as thin as silk thread, must have a sufficiently stretchy consistency as well as a pure white color, neither of which can be without water of excellent quality. Tatsuno City, in Hyogo Prefecture, boasts Japan's largest production of somen. The area's Ibo-no-ito (Threads from Ibo) somen uses water from the Ibo River. Low in iron and calcium, this water prevents the wheat flour from oxidizing, maintaining the noodle's exceptional whiteness.
source : 　www.kippo.or.jp


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source : somendo.blogspot.jp

Miwa soomen 三輪そうめん thin Somen noodles from Miwa town
Nara prefecture

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Yamagata prefecture

soomen ankake そうめん餡かけ　somen noodles with sweet sauce
..... ankake soomen 餡かけそーめん, 餡かけ素麺
often eaten as a kind of desert.
CLICK here for PHOTOS !


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Somen Art そうめんのアート


To promote the thin noodles of Nisharike town
西有家


source : nishiariekoukeisha

They also made a huge ship out of colored somen noodles and prepare shimenawa ropes for the new year of 2010.

A new fast eating contest of "wanko somen　わんこそうめん" is planned for 2011.


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Worldwide use


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Things found on the way

. Food vendors in Edo .

soomen uri 索麺売 Somen-uri, selling Somen noodles


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Himeji 姫路名物『お城やき』O-Shiro-Yaki
Castle waffles / Hyogo prefecture


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HAIKU

そうめんの流れに 箸の上手下手
soomen no nagare ni hashi no joozu heta

somen noodles flow by
and some use chopsticks
skillfully, unskillfully

Yamada Yoshiyuki 山田良行


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夏の夜や崩て明し冷し物
natsu no yo ya kuzurete akeshi hiyashi mono

summer night -
at dawn, scattered leftovers
of chilled food
Tr. Barnhill


cold food (hiyashimono) eaten after a banquet
DISCUSSION of this hokku by :
. WKD : Matsuo Basho 松尾芭蕉 .


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Related words

***** WASHOKU : Regional Japanese Dishes

WASHOKU : INGREDIENTS

soumen
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Shagiri manju

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Shagiri festival music (しゃぎり)

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


shagiri manjuu　しゃぎり饅頭
bun for the Shagiri festival music

A bun with an old wheel pattern しゃぎり車, filled with fine red beanpaste and walnuts.
shagiri 車切


村上銘菓 しゃぎり , Murakami, Niigata

oshagiri おしゃぎり（お囃子）

In Murakami village, the carts are 5 meters high and have two wheels of about 2 meters in diameter. The cart has two stories, in the first one is the children's musician group, in the second floor are decorations.

In the early Edo period the feudal lord of the Murakami region, Hori Naoki, moved Haguro Shrine to its current location. The town celebrated this event by parading through the streets with drums carried on large hand-drawn carts.
The cart later changed its form into the present shagiri, coated with beautiful vermilion and black lacquer. Nineteen carts come together from neighboring towns to compete in their beauty. The festival peaks at sunset, when lanterns highlight the splendor of the shagiri.



shagiri surigane bells 摺鉦すりがね（鉦・かね）


囃子 is also read hayashi, as in
祭り囃子 matsuri-bayashi,　festival music band

Bells and Japanese Music


matsubayashi, matsu-bayashi まつばやし【松囃子／松拍子】
. first music procession of the new year.


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quote
Shagiri Music at Nagahama-Hikiyama Festival
Nagahama-shi, Shiga-ken

Introduction of the Performing Art

The Nagahama-Hikiyama Festival began as a recreation of tachi-watari processions that had been undertaken during the time that Hashiba (later Toyotomi) Hideyoshi was the feudal lord of Nagahama. Hikiyama (floats) were later added to this procession to become a festival of floats as this festival is in its present form. Delighted at the birth of a son, Hideyoshi distributed gold dust to the residents of the local town, who were said to have produced hikiyama floats using this gold dust for use in festivals.
The festival was designated an intangible folk-cultural asset of national importance in 1979.

The traditional performing arts performed at the festival consist of kodomo-kyogen plays (kabuki performances) and festival music. The festival music is referred to as shagiri at the festival and consists of the use of flutes, drums, and surigane gongs. Records from 1792 indicate that performances were already being given “to the accompaniment of the shagiri music.”

The festival music was originally played to move objects imbued with divine spirits. The shagiri music attached to a hikiyama float would always be played when moving the hikiyama float. It is believed that shagiri music came to be needed to move a hikiyama float upon its construction.



Problems the community faced before the launch of the project, and the factors which caused the decline of and threatened the performing art

The shagiri musicians used to consist of the adult members of yamagumi groups. As shagiri music also came to be performed in neighbouring towns and villages with their own hikiyama floats, the people from the neighbouring areas were invited to participate in the festival. Thus, the northeast part of Shiga Prefecture, which encompasses Nagahama City, is referred to as the Kohoku Shagiri Culture Zone.

Shagiri music suffered from a decline in the number of custodians as the festival was suspended between 1937 and 1948 as the Sino-Japanese War and the Second World War raged on, and young men who were crucial to transmitting shagiri music were sent to the front. In addition, the shagiri musicians from neighbouring areas who had previously participated in the festival also started to avoid participating during 1960s due to aging, a lack of successors, and busy work schedule. At the same time, few people wished to learn shagiri music, perhaps due in part to the fact that it was taught through symbols and oral means. Thus, some had to use tape recorders to provide accompanying music during festival processions.

Details of the project for solving problems of the performing art, especially who and how it started, finance, and involvement of younger generation
The Nagahama-Hikiyama Festival Shagiri Preservation Society is engaged in activities with the aims of preserving the shagiri music, surveying original pieces transmitted within each yamagumi group, and cultivating successors. The Society endeavours to apply staff notations using musical notes to shagiri pieces and strives to disseminate shagiri music to the wakashu members in each yamagumi group. The Society also aspires to broadly promote local performing arts to the area in conjunction with the festival.

Read the full text here
source : Asia/Pacific Cultural Centre for UNESCO (ACCU) 2007


長浜曳山まつり
. . . CLICK here for Photos of Nakahama !


. Nagahama Hikiyama Kyoogen 長浜曳山狂言 　
observance kigo for late spring


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Shagiri Festival, Kurashiki
Okayama prefecture

鴻八幡宮例大祭（しゃぎり 車切）
鴻八幡宮（こうはちまんぐう）Koo Hachimangu
Shagiri-bayashi is a kind of festival music, where the band sits on a float. Flute, large drums and bells are used.



. . . CLICK here for Photos !



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Things found on the way


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HAIKU and SENRYU

matsubayashi

一斉に平伏したり松囃子
高橋すゝむ

上京は都さびたり松囃子
絵扇をひさぐ家なり松囃子
松瀬青々

朱柱に侍る地謡松囃子
山田弘子 初期作品

松囃子金剛流と停まり聴く
谷口自然

減つてゆく博多の人や松囃子
小原菁々子

笏正しく居睡る禰宜や松囃子
佐野青陽人

肩衣を受けて終りや松囃子
佐野ゝ石

source : HAIKUreikuDB


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Related words

***** WASHOKU : Regional Japanese Dishes

***** WAGASHI ... Sweets SAIJIKI

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