3/08/2010

Bisketto kukkii cookies

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Bisquits and cookies

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


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Explanation

bisuketto ビスケット bisquit
. . . CLICK here for Photos !





CLICK for more photos
kukkii クッキー cookie, cookies
. . . CLICK here for Photos !


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bisuketto no tenpura ブスケットの天ぷら bisquit tempura
They are put in a coating of flower, sugar and water, and then deep-fried, eaten for oyatsu snack in the afternoon in some snowy parts of Iwate prefecture, bordering to Akita. During the long winter months, when heavy snow made it impossible to leave the valley, bisquits were easy as a staple food, and making them to tempura gave extra calories to pass the winter months.

a special bisquit is used
kaasan ketto かーさんケット "mom's biskits"

Bisquits : kaasan ketto


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iCOOKIE iPHONE - iPhoneクッキー
The Green Gables bakery in Tokushima makes chocolate cookies that look like an iPHONE.
The application icons are all deliciously edible.
http://greengables.chu.jp/


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source : www.hen-teco.jp

manga cookies - all kinds of animals from the woods

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Politicians on cookies - collection



Donald Trump and his "friends" / 2017

Trump cookies outpace Abe buns in Diet souvenir shop |
- Prime Minister Shinzo Abe is being trumped by Trump — in the sweets department. Sales of Lucky Trump cookies, maple-flavored and ...
Sales of Lucky Trump cookies, maple-flavored and featuring a cartoon image of U.S. President Donald Trump, initially outpaced those of bean-paste filled buns bearing Abe’s image, according to vendors who sell the items in the gift shop at the Diet building.
- source : Japan Times -


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Shiki Monthly Kukai

Our free format theme for March 2010 is
Cookies (the edible kind).

source : www.haikuworld.org/kukai : current

Entries from Kenya

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4 points
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three safari ants
pulling a biscuit crumb --
March rain

~ Isaac Ndirangu

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3 points
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breakfast --
remains of cookie crumbles
on the plate


~ Hussein Haji


birthday party --
she puts some more cream
on her biscuits


~ Duncan Omoto

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1 point
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hot evening --
a child enjoys ginger biscuits
under a tree


~ Franciscah Katethya



raindrops --
a black hen feeds on a
piece of biscuit


~ Scholasticah Mumbe



washing crockery --
a cockroach trapped in a glass
with biscuit crumbs

~ Stephen Macharia



story telling
around the hearth --
munching biscuits


~ Elkana Mogaka


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Other selected entries see :
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Kenya Saijiki Forum



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Worldwide use


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Things found on the way



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HAIKU and SENRYU


a piece of biscuit
drops in a glass of milk . . .
in the advert


Barrak Master Elungata
Kenya Saijiki Forum, March 2010


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Related words

***** LIST ... Sweets which are not KIGO


WAGASHI ... Sweets SAIJIKI

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3/07/2010

UPDATE WS Toyokawa Inari

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Toyokawa Inarizushi 豊川いなり寿司
Toyokawa Inari 豊川稲荷 Fox Shrine at ToyokawaThe shrine has a compound with more than 800 fox statues.
. . . CLICK here for Photos !

CLICK here for more photos Toyokawa Inarizushi Festa
いなり寿司フェスタin 豊川
The great fox shrine of Toyokawa in the old Mikawa region, now Aichi, is using this sushi to revitalize the old access road to the shrine.
The mascot of the town is called "Inarin" いなりん, a fox-type character with big white sushi rice grains on his back.
. . . CLICK here for Photos !


They serve more than 100 different types of inarizushi, some topped with a cutlet and ketchup, some topped with a piece of broiled eel.

There is also a

CLICK for more photos okitsune baagaa
おきつねバーガー
"FOX Hamburger"

Instead of a bun, two pieces of square grilled tofu are used to sandwich a piece of cotelette with lettuce and ketchup !
It looks like a real burger !


http://washokufood.blogspot.com/2008/09/inarizushi.html


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3/05/2010

UPDATE WS Shinshu Salmon

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Shinshuu saamon 信州サーモン "salmon from Shinshu"

This is a cross-breed of rainbow trout and brown trout. It is a sweetwater lake trout fish.
Its taste is superb and very good for sushi and sashimi.
Its meat is finer than rainbow trout, but invitingly red.
The fish does not lay eggs and thus keeps all its energy for good taste. It is hoped to revive the local food industry with this fish.
From 長野県水産試験場
Nagano Prefectural fisheries experimental station.

. . . CLICK here for fish Photos !

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Ryugu no tsukai Oarfish

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Slender oarfish (Ryugu no tsukai)

***** Location: Japan
***** Season: Topic
***** Category: Animal


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Explanation

ryuuguu no tsukai 竜宮の使い slender oarfish
lit.
Messenger from the palace of the Sea Dragon God

CLICK for more photos

sea serpent


This fish has been seen in greater numbers lately in the area of Kurobe and along the Nihonkai in winter 2009 / 2010.
In Japan, when these fish show in larger numbers, they are seen as a forebode for an earthquake.

When fishermen find them in their nets, they usually put them back, because their meat is not very tasty.

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quote
Oarfish are large, greatly elongated, pelagic Lampriform comprising the small family Regalecidae. Found in all temperate to tropical oceans yet rarely seen, the oarfish family contains four species in two genera. One of these, the king of herrings (Regalecus glesne), is listed in the Guinness Book of World Records as the longest bony fish alive, at up to 17 metres (56 ft) in length.

Apparently solitary animals, oarfish may frequent significant depths up to 1,000 metres (3,300 ft).

Although the larger species are considered game fish and are (to a minor extent) fished commercially, oarfish are rarely caught alive;
their flesh is not well regarded due to its gelatinous consistency.


Etymology and taxonomic history :

The oarfish family contains four species in two genera.

Genus Agrostichthys
Streamer fish, Agrostichthys parkeri (Benham, 1904)

Genus Regalecus
King of herrings, Regalecus glesne Ascanius, 1772
Regalecus kinoi Castro-Aguirre, Arvizu-Martinez & Alarcon-Gonzalez, 1991
Regalecus russelii (Cuvier, 1816)
© More in the WIKIPEDIA !


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quote
A rare deep-sea creature - the slender oarfish - is helping Japanese scientists predict major earthquakes.

In Japanese folklore, if an oarfish, which normally lives at depths of more than 600 feet, is landed in nets then major tremors are not far behind.Two slender oarfish were caught in fixed nets recently only days before a series of earthquakes shook Japan. The fish are distinctive with a ribbon-shaped silver body that often measures more than 16 feet long. They have a long tasseled dorsal fin that is bright scarlet and rays out into long streamers.

According to the Tokai University Marine Museum in Japan, an oarfish was caught two days before a major earthquake on Niijima island, near Tokyo, in 1963. When shock waves hit Uwajima Bay in 1968, the same type of rare fish was caught only a few days before.

Using animals as a prediction of tremors is not new.
snip

Scientists are divided on the reasons for animals' sixth sense. Alarmed by vibrations or unknown electric fields, songbirds in Japan are silenced before the ground shakes.

But the phenomenon of the slender oarfish is different in that the animal is dying or dead when caught on the surface. The oarfish has a unique elongated shape that could make it susceptible to underwater shock waves. It may be stunned and then float to the surface, where it dies of asphyxiation.

Another reason could be that poisonous gases, particularly hydrogen sulfide, are released from the earth's crust during seismic activity. Some species of fish are more sensitive to change in the chemical composition of their environment and die because they are unable to absorb oxygen from the water.

source : www.deseretnews.com


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quote
Creatures of the deep pose a puzzle
BY KAZUO ASAMI, THE ASAHI SHIMBUN

Marine biologists are puzzling over the rising number of oarfish, the longest bony fish to inhabit deep waters, that are washing ashore along the Sea of Japan.
The unusual fish wash up just once or twice a year at most.

But since November, at least 19 specimens have been confirmed by experts at aquariums and public fisheries centers in eight prefectures along western shores.
When other sightings are included, the total comes to nearly 40.

Most of the oarfish were dead or died shortly after being found. One specimen appeared at a port in Fukui Prefecture on Feb. 3.

"I have worked at an aquarium for years, but this was my first time to see an oarfish straight out of the sea," said Seiji Sasai, a 38-year-old staffer at Echizen Matsushima Aquarium in Sakai in the prefecture. The fish was already dead when he rushed to the port after a call from a fisherman. Four days earlier, another oarfish washed ashore nearby.

"It is baffling why these rare creatures emerged within such a short time," Sasai said.

In Japan, according to legend, the oarfish is a messenger from the sea god's palace and augurs either a great catch--or an earthquake.

The fish, which inhabit waters at least 200 meters below the surface, can grow up to 10 meters long.

Kunio Amaoka, a professor emeritus at Hokkaido University and expert on deep-sea fish, wonders if climate change is a factor.

"The oarfish inhabit warm waters," he said. "There are growing reports in coastal regions of the Sea of Japan that southern fish are now turning up in the (more northern) areas."

Masaki Miya, a senior researcher at the Natural History Museum and Institute in Chiba Prefecture, said: "First, we have no idea where they spawn or how they grow. With few clues, it is hard to say why oarfish have been found one after another."

source : www.asahi.com 2010/02/23


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Worldwide use


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Things found on the way



CLICK for more photos

Leafy Sea Dragon

The leafy sea dragon or
Glauerts Seadragon, Phycodurus eques,

is a marine fish in the family Syngnathidae, which also includes the seahorses. It is the only member of the genus Phycodurus. It is found along the southern and western coasts of Australia. The name is derived from the appearance, with long leaf-like protrusions coming from all over the body. These protrusions are not used for propulsion; they serve only as camouflage.
The leafy sea dragon propels itself by means of a pectoral fin on the ridge of its neck and a dorsal fin on its back closer to the tail end. These small fins are almost completely transparent and difficult to see as they undulate minutely to move the creature sedately through the water, completing the illusion of floating seaweed.
© More in the WIKIPEDIA !


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HAIKU and SENRYU



earthquake prediction ...
here comes a rare messenger
from the Dragon Palace


Gabi Greve, March 2010


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Related words

***** WASHOKU : FISH and SEAFOOD SAIJIKI

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3/01/2010

MARCH NEWS

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MARCH ... sangatsu 三月

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.............. March 10, 2009


第4回全国ジャンボ大根フェスティバル
広島県尾道市



The fourth all-Japan festival for jumbo daikon radishes !
in Onomichi, Hiroshima.

Farmers from all over Japan brought the biggest 150 radishes. The largest this year from a farmer in Takamatsu had 39,4 kilogram.

The largest ever two years ago had 43, 4 kilogram !


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.............. March 3, 2009

FOODEX JAPAN 2009
(The 34th International Food and Beverage Exhibition)
Makuhari Messe
March 03 - 06

FOODEX JAPAN is held annually, welcoming 2,400+ exhibitors from 60+ countries & regions and drawing 90,000+ visitors over the 4-day show period. With over 30 years serving as Japan's top trade food and beverage show, FOODEX JAPAN is renowned as an established and rewarding event.
 source : www2.jma.or.jp/foodex

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.............. March 14/15, 2009

International Patisserie Grand Prix 2009
Tokyo
. . . CLICK here for Photos !
世界パティスリー2009
Suite Sweets Japan

Reference


Shinsuke Nakajima, Nakajima Shinsuke 中島眞介
Chef Patissier
He is the Executive Pastry Chef at the Hotel New Otani.
Reference

Edo Sweets Mamekan pure
Mont Blanc

His signature Super Dessert Series includes masterpieces such as the Super Melon Short Cake, and sweets that combine Japanese ingredients such as sweet bean paste with Western staples such as puddings and roll cakes. A veteran on the pastry circuit,
MORE
http://search.japantimes.co.jp/cgi-bin/fl20090611jk.html


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.............. March 26, 2009

Japan Times
Dairy farming hit by surging feed prices, aging farmers
By DAISUKE KUSAMA

The Japan Dairy Council, an organization comprising dairy-related and raw milk producing groups across the country, predicts about 1,240 farm households in all prefectures except Hokkaido will cease raising cows this year.

The price of grain has been rising sharply around the world since fall 2006 amid a rise in demand for grains such as corn for biofuels and a flow of speculative funds into grain markets.

Imported feed mixed primarily with corn cost about ¥40,000 per ton until two years ago, but the price soared to up to ¥68,000 last year. Takagi said annual feed costs rose from ¥2 million to ¥3.2 million.

He shut down his cowshed Dec. 8 and sold 20 dairy cows for meat. His oldest son had said he would not follow in his footsteps. Cows had been raised on the farm since his grandfather started the business after World War II.

Dairy farmers had their heyday in 1963, when the number of farm households raising dairy cattle totaled 417,600 against the background of the Westernization of the Japanese diet and the expansion of school lunch programs.

However, the number has gradually declined as farmers grew old and gave up farming, while farms themselves have been streamlined on a large scale. The number dropped to 24,400 last year.
According to Dairy Tochigi Agri. Co-op in the prefectural capital of Utsunomiya, one-third of 600 dairy farm households were in the red last year and 30 quit the business.

Dairy product makers raised the price of fresh milk by about ¥10 per kg this month, but Hirofumi Maeda, secretary general of the dairy council, said even that increase will still leave almost all dairy farmers in a difficult position.

Nobuhiro Suzuki, an agricultural economy professor at the University of Tokyo's graduate school, said: "Butter disappeared from supermarkets last year due to a decline in the output of raw milk. It is conceivable that milk will fall into the same situation. It is necessary for those concerned to study the possibility of making use of rice as feed for cattle for domestic self-sufficiency. It is also necessary to increase the purchase price of raw milk."

The country's dairy farming is said to have originated in Chiba Prefecture during the 1700s, when shogun Yoshimune of the Tokugawa clan during the Edo Period (1603-1867) started to raise cows. Milk became a beverage for ordinary people during the Meiji Era (1868-1912).

 © The Japan Times /(C) All rights reserved



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Related words


JANUARY ... ichigatsu 一月

FEBRUARY ... nigatsu 二月

MARCH ... sangatsu 三月


DECEMBER ... juunigatsu 十二月  



***** WASHOKU ... SEASONAL DISHES SAIJIKI


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2/24/2010

Jabujabu Okayama

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Sailors Jabu-Jabu (kako no jabujabu)

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


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Explanation

kako no jabujabu 水夫のじゃぶじゃぶ sailor's jabu-jabu

kako is an old word meaning sailor, seaman.
ka is from kaji 梶(かじ), oar, stirring oar
ko is from kogu こぐ【漕ぐ】 to row a boat


CLICK for more photos

This is a local dish from the port town of Ushimado 牛窓, Okayama prefecture.


The minced meat of fish together with its bones, especially some local types of flatfish, is used.
geta no kuzushi ゲタのくずし(骨ごとのミンチ)
Radish, carrots, konnyaku and other ingredients like sugar, soy sauce, a sip of ricewine are added to a kind of thick soup which is poored over cooked rice.
(a kind of bukkake gohan ぶっかけご飯).
The minced fish meat is first fried with a bit of oil and later some spring chrysanthemums (shungiku) are added for a green touch and view. All is then flavored with a lot of wasabi, green horseradish.

The seamen had to eat this very fast inbetween work, so they slurped it, making the sound jabu jabu jabu.


In a try to revive this food and do something about the dwindling population of Ushimado, this dish is now cooked for the monthly meeting at the beach (Ushimado Date 牛窓デート) where people come together on the beach, sing and maybe dance and enjoy local dishes.
It is hoped this will also attract tourists.

I saw this on local TV last night. Everybody seemed to have a good time singing and eating on the beach. It was quite a warm day for February.


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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

***** Regional Dishes from Okayama


WASHOKU : Regional Japanese Dishes

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Agri-Fashion

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Agri-Fashion (agurifasshon)

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


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Explanation


agurifasshon アグリファッション Agrifashion
fashion for agriculture

The short version of AGURI, sounds like UGLY in Japanese.


CLICK for more photos



Local farmers in Biei-Cho, Hokkaido, have started their own fashion show since 2008, with colorful fashion for aspiring farmers, trying to lure more young people to agriculture.

It started in Hokkaido Bunka Fashion College, with Ikawa Kimiko.
There is now a contest every year also.
Biei and Furano 美瑛や富良野
北海道服飾専門学校


agri fashion contest アグリファッションコンテスト
日本ニットウェアデザイン協会



. WASHOKU
Hokkaido, Hokkaidoo 北海道 ほっかいどう



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quote
In Japan, interest in agriculture is rising among young consumers in their 20s and 30s. Focusing on this, the fashion industry has been pushing forward development of "agricultural wear".
A market for "agri-fashion" seems likely to arise.

CLICK for more photosBAROQUE JAPAN LIMITED, which develops brands popular among young people such as "moussy", has been conducting day trips to farms as a form of employee education. They've also been moving toward the planning of beauty products with cooperation from farmers, as well as agricultural wear with the cooperation of young casual apparel makers. With the economic slump and ecological trend, the image of agriculture continues to change.

The new magazine "Agrizm" is making the statement that "Agriculture is cool".
source : www.senken-intl.com April 2009


『Agrizm(アグリズム)』


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agurifuuzu hokkaido アグリフーズ北海道
Agriculture foods from Hokkaido



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Worldwide use


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Things found on the way



Not to mix with

aguri bettii アグリー・ベティ Ugly Betty


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HAIKU and SENRYU


agri fashion ...
the scarecrow gets
new robes


Nakayama Ishino, 2008


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***** WASHOKU : General Information

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UPDATE WS various

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kakioko, kaki oko カキオコ omelette with oysters
kaki okonomiyaki ... kakioko was coined in 2008 for promoting the village.
About 10 to 15 oysters per portion are put in a kind of okonomiyaki pizza style omelette with a lot of cut cabbage.
It is also called "Hinase yaki" 日生焼き
from Hinase fishing port 日生地区, near Bizen

Dishes from Okayama
http://washokufood.blogspot.com/2008/05/momotaro-nabe.html



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makurobaiochikusu マクロバイオチクス
macrobiotic food

A macrobiotic diet (or macrobiotics), from the Greek "macro" (large, long) and "bios" (life), is a dietary regimen that involves eating grains as a staple food supplemented with other foodstuffs such as vegetables and beans, and avoiding the use of highly processed or refined foods. Macrobiotics also addresses the manner of eating by recommending against overeating and requiring that food be chewed thoroughly before swallowing.
© More in the WIKIPEDIA !


Nishimura Mayumi 西邨まゆみ
born 1956
was the macrobiotic cook for Madonna !
makurobiotikku マクロビオティック
She is promoting regional macrobiotic dishes, according to the ingredients available in each country.
Also a kind of petit-macro プチマクロ , a bit easier to prepare.
西邨マユミのプチマクロで美人ごはん 
マドンナ・プライベートシェフ


kenkoo shokuhin けんこうしょくひん【健康食品】
health food



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tanjooiwaimochi, tanjoo iwai mochi 誕生祝い餅(たんじょういわいもち)
isshoomochi  一升餅・一生餅(いっしょうもち)
mochi for the first birthday of a baby

fumimochi 踏み餅 "stand with both feet on the earth" mochi
The round mochi weights isshoo (一升, ca. 1,8 kg) and is put into a rucksack for the baby to carry. If it does so without crying, it will have rice to eat for his whole life (isshoo 一生).
The round mochi also represents the sun and the sun deity Amaterasu.
They are also sometimes used for other important birthdays, especially when people get older, with the wish for a long life.
I once was present of the birthday party of a little boy who carried it with great joy.

Rice cakes (mochi 餅)

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2/21/2010

UPDATE chikaramochi

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三井寺名物「弁慶の力餅」
Benkei no Chikaramochi

Rice cakes in momory of Benkei, the stron warrior-monk

These CHIKARAMOCHI are also sold at other temples with a relation to Benkei, the strong warrior-monk. For example in Iwate, near the temple Chuson-ji.

... Hiraizumi Fujiwara Festival



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***** 弁慶の力餅 Benkei no Chikaramochi

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2/20/2010

UPDATE chopsticks

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Haiku about chopsticks



割箸の毳(けば)雪国のさびしさよ
waribashi no keba yukiguni no sabishisa yo

the fluff of
disposable wooden chopsticks ...
loneliness in the Snow Country

Tomo-oka Shikyo . Tomooka Shikyoo 友岡子郷 (1934 - )

Maybe he was trying to eat some soba noodle soup at a cheap shop near the station in Hokkaido. When he realized he could not break the chopsticks in one fine cut, he became aware of his own sticking to details.


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***** Chopsticks (hashi, ohashi, o-hashi お箸)

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UPDATE Tofu from Saga, Kyoto

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UPDATE Tofu from Saga


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Read more HERE

SAGA 嵯峨 in Kyoto 



toofu 豆腐 bean curd
Saga is famous for its various bean curds.


Saga doofu 嵯峨豆腐 Tofu from Saga


mukashidoofu むかし豆腐
old-fashioned tofu (touhu)

Made by the shop Morika 森嘉(もりか)near Shakado Hall (Seiryo-ji Temple).
It is made with sumashi-ko すまし粉), sekko, a kind of calcium sulfate instead of nigari. This dates back to a time after the war when they could not get any real nigari and had to find a substitute.
The store uses only the old equipment and all is made by hand.
Kawabata Yasunari was fond of this hard tofu.

. Kawabata Yasunari 川端康成 Yasunari Kawabata .


Morika no karashidoofu からし豆腐 tofu with mustard flavor


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***** Kyoto, the Old Capital of Japan

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2/01/2010

FEBRUARY NEWS

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FEBRUARY ... nigatsu 二月


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.............. February 1, 2010


Lamb Raised on Wine Lees on Sale in Japan

Fujisan Farm, located in Fujiyoshida City in Yamanashi Prefecture, Japan, started selling lamb labeled "Fujisan Wine Lamb" in January 2010. The animals are raised on feed containing wine lees and bean curd refuse.
The feed was developed at the Yamanashi Prefecture Livestock Experiment Station utilizing wine lees and bean curd refuse, which are usually disposed of as industrial waste. The same type of feed has been used for beef cattle, but this is the first time it has been used for sheep.
http://www.japanfs.org/en/pages/029682.html

ぶどう粕・おから・酒粕・とうもろこし・麦等の粕類混合資料で、自然豊かな山梨で育てた特産牛

budookasu ブドウかす wine lees

Fujisan wain ramu 富士山ワインラム Fujisan wine lamb
牧場初の羊肉ブランド



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.............. February 3, 2009

Ehomaki Sushi Roll (ehoomaki) for Setsubun


World Pastry Cup 2009 Yokohama クープ・デュ・モンド・ドゥ・ラ・パティスリー
Coupe du Monde de la Pâtisserie


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.............. February 9, 2009

Day of Meat (niku no hi) NI KU
nigatsu kunichi


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February 8/9 Tengu Matsuri in Sakaide

tengujiru 天狗(てんぐ)汁 soup with 10 vegetable ingredients
TEN is from the english number 10, GU is from the Japanese meaning ingredients.
TENGU is also the long-nosed goblin of Japanese legend.

This kindof soup was given to the people at 国分寺で健康まつり in Shikoku, for example.
and to 2500 people at the Tengu Festival in Sakaide, Shikoku. 坂出天狗まつり(坂出市)
十種類の野菜を使った てんぐ汁
10種類の具が入った てんぐ汁

Tengu and Daruma 天狗とだるま


天狗汁 まだ やられたか日本語に

tengu jiru ...
again I am surprized
by the Japanese

Gabi Greve

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.............. February 10, 2009

CLICK to go to Tokyo Taste Website

Food Fair in Tokyo

A three-day gastronomic extravaganza kicked off Monday in Tokyo, bringing in top chefs from around the world to stimulate the culinary industry and promote Japanese food culture.
"Tokyo Taste — the World Summit of Gastronomy 2009" is the first culinary event of its kind in Japan, organizers said, featuring programs from onstage cooking performances and workshops to exhibition booths for food products.

The industry is hoping this kind of summit will help Japanese cuisine gain further popularity, given that Tokyo has recently been acclaimed by some as the world's capital of good food, not to mention Michelin awarding more to restaurants here than in any other city.
"Japanese food is the most closely watched in the world," former Prime Minister Junichiro Koizumi said at an opening ceremony.
source : Japan Times

 More reference



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.............. February 11, 2009

Oita's shiitake farmers benefit as demand for cheap imports drops
Oita Prefecture's shiitake farmers, who have struggled for years amid a flood of low-priced imports from China, are enjoying an unexpected change in fortunes as demand for domestically grown food surges.

The prefecture, which boasts of being the largest producer of dried shiitake in Japan, is benefiting from consumer concerns about the safety of food products from abroad, particularly China.

"Ordinary consumers are opting for domestic shiitake and steering clear of Chinese products due to a series of scandals involving Chinese-made food products last year," said Eiji Kugumiya, who advises a farmers' cooperative, referring to incidents in which Japanese people fell ill after eating tainted imports.

Mushroom growers in the prefecture were given welcome news by Oita's shiitake agricultural cooperative in December, when it was confirmed that the average bidding price in 2008 reached ¥4,859 per kg.

Although the price was lower than the ¥6,812 recorded in the heady days of 1983, it was a considerable improvement on the prices of around ¥2,000 recorded in the second half of the 1980s as imports of Chinese mushrooms surged.

Oita Prefecture accounted for around a quarter of the 16,000 tons of shiitake mushrooms produced in the country when output peaked in 1984.
In 2007, the latest year for which data are available, domestic production had fallen to about 3,500 tons, of which Oita contributed about 1,300 tons.

Imports of Chinese mushrooms exceeded 9,000 tons in 1997 but dropped to around 7,000 tons in 2007. Most of the imports are supplied to businesses, according to Oita cooperative adviser Kugumiya.
The Oita shiitake co-op has about 4,000 members, a decline of about 2,600 from 25 years ago, and the average age of members is 68.

MORE
source : www/japantimes.co.jp


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.............. February 13, 2009

Philip Harper is a Briton. He is the first foreign-born person to earn the title of toji (brewmaster) in Japan. Harper is at the moment the master brewer at the Tamagawa brewery in Kumihama, Japan.
He is author of "The Insider's Guide to Sake".
Reference


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.............. February 19, 2009

quote Japan Times

Tokyo Taste summit provides food for thought
Top chefs stimulated by fresh ingredients, health consciousness and rich culture
By MELINDA JOE

These days, the mere mention of Tokyo is enough to make gourmands drool. After garnering a staggering 227 Michelin stars this year, the city became the focus of the culinary world. So for several internationally renowned chefs who look to Japan for inspiration, traveling here last week to participate in the Tokyo Taste World Gastronomy Summit must have felt like a pilgrimage to Mecca.

The event at the Tokyo International Forum, which aimed to foster intercultural communication through the language of cuisine, brought foreign superstars such as Ferran Adria of Spain's El Bulli , Joel Robuchon of Paris' L'Atelier de Joel Robuchon and Pierre Gagnaire of Paris' Pierre Gagnaire restaurant together with local celebrities including Seiji Yamamoto of Roppongi's Ryugin and Yoshihiro Narisawa of Aoyama's Les Creations de Narisawa, as well as chefs representing the next generation of the avant garde. Over the course of three days, the chefs wowed audiences with displays of kitchen wizardry, producing fantastic creations using Japanese ingredients.

With Japanese restaurants numbering 25,000 worldwide and countless others serving dishes influenced by Japan, food translates into valuable cultural capital for the country. For many, a bite of sushi or a sip of miso soup is their first contact with Japanese culture.

Adria, often credited with popularizing molecular gastronomy, a deconstructivist interpretation of nouvelle cuisine that relies heavily on science and cutting-edge technology, cites his first visit to Japan as a life-changing experience. Referring to Japanese cuisine as "a mysterious world of complexity," he noted that Japanese culture has been slow to make inroads into Europe.

Nobuyuki Matsuhisa of the world-famous chain of Nobu restaurants described acquainting foreign diners with Japanese foods such as sashimi as a delicate process that requires a great deal of modification. Now that the foundation has been laid, he hopes to introduce more traditional Japanese foods and techniques abroad.

Beyond the discovery of new ingredients such as yuzu (citrus fruit) and sansho (Japanese pepper), chefs find inspiration in Japanese attitudes toward food: the appreciation of seasonal offerings, emphasis on quality and pride in local produce.

This "reverence for ingredients" and established practices led Britain's foremost molecular gastronomist, Heston Blumenthal of The Fat Duck restaurant, to re-evaluate his own country's culinary history. His research has unearthed a treasure trove of recipes from the Victorian era that have fallen out of fashion, such as mock turtle soup, which uses organ meats to imitate the viscous texture of green turtle soup.

But despite a tradition of proper concern for food, evidence suggests that even the famously health-conscious Japanese aren't immune to the negative effects of modern life, which have taken a toll on eating habits. In response to a growing concern over lifestyle-induced health problems such as metabolic syndrome, in 2005 the government enacted the Basic Law on Shoku-iku (food and nutrition education), an initiative designed to increase awareness of Japanese food culture and encourage healthy habits through school- and community-based programs. Japan was the first country to take such measures.

Blumenthal maintains that it's important for chefs who have been fortunate enough not to have felt the effects of the recession, to be socially aware and active. He spoke passionately about the need to educate youth and discussed his book "Kitchen Chemistry" (2005), a resource for schools produced in partnership with Britain's Royal Society of Chemistry. Blumenthal's intention with the book is to explain practical chemistry in a light-hearted way with examples from the kitchen, such as the role of salt in cooking and the science involved in making ice cream.
Chefs Heston Blumenthal and Grant Achatz look to redefine dining Adria serves as director of the Alicia Foundation, which takes its name from a combination of the Spanish words for "food" and "science" — alimentacion and ciencia — a research center created by the Catalonian Parliament and the Bank of Manresa. The center focuses on exploring technology in kitchen science, preserving traditional foods and recipes, and advancing food safety, particularly in developing countries.

Adria believes that technology can be instrumental in promoting health and nutrition. During a demonstration with fellow Spaniard Andoni Luis Aduriz of the restaurant Mugaritz, Adria used liquid nitrogen to make a fat- and sucrose-free sorbet from fresh orange juice. He also discussed the positive health implications of vacuum-based cooking techniques such as sous-vide, which allows ingredients to be heated very slowly over a low heat, thus preserving their structural integrity and nutritional value.

As Kunio Tokuoka of Kyoto Kitcho pointed out, Japanese cooking techniques and ingredients have a role to play. Chef Tokuoka showed how glutamate-rich konbu dashi (seaweed soup stock) could be used to create simple, flavorful dishes that contain little fat and salt.

The presentations stimulated minds as well as appetites, and a tinge of excitement lingered in the air as Tokyo Taste came to a close. With events such as these being held in the city, eyes and palates should stay trained on Japan in the years to come.

The Japan Times (C) All rights reserved

......................................

Don't call it molecular gastronomy — it's 'sensory design'
Chefs Heston Blumenthal and Grant Achatz look to redefine dining
By MELINDA JOE

A flaming sorbet served in a dish lined with red leather, a strip of clear film that releases the flavor of frankincense across the palate, a pressed wafer meant to smell of a newborn baby. I'm not talking about the sequel to "Willy Wonka & the Chocolate Factory," but chef Heston Blumenthal's presentation at last week's Tokyo Taste event.

Blumenthal — owner of The Fat Duck restaurant in Bray, England — dismisses the standard label of "molecular gastronomy" for his cooking and refers to his unique brand of dinner theater as "sensory design." His fanciful experiments stem from the belief that food should elicit an emotional response and his desire to introduce a sense of "wonderment" into a meal. Kaiseki — a Japanese light "tasting-menu" meal — he says, is one of the few culinary forms to retain this element of drama and spectacle.

Blumenthal's eccentric creations are elaborate and require context — as well as instructions. His mock turtle soup, for example, is based on both a revised Victorian recipe and the Mad Hatter's tea party from "Alice in Wonderland." Diners are directed to dip bouillon that is molded in the shape of a pocket watch, wrapped in gold-leaf and attached to a tea-bag string, into a teacup of steaming-hot water before pouring the contents over a melange of pressed calf's head and a mock turtle "egg" adorned with tiny enoki mushrooms.

In a dish he calls Sound of the Sea, Blumenthal constructs a sandy seascape of fresh shellfish and pickled seaweed perched atop a curious mixture of tapioca maltodextrin (a food starch), crushed shirasu (baby anchovies) and powdered konbu (seaweed), finished with a spray of dashi (soup stock) foam. The platter is served alongside an iPod nestled in a conch shell, through whose speakers the sounds of waves and sea gulls can be heard. Blumenthal hit upon this idea after working with a behavioral psychologist who showed him how sound can affect a person's perception of taste.

One of the most rewarding aspects of his job, he says, is being able to collaborate with creative people in different disciplines. At the moment, he's working with a magician to find a way to ignite his signature flaming sorbet with a snap of the fingers. And next? Blumenthal says that he's interested in working with a scriptwriter to explore the narrative potential of a meal.

Tokyo Taste summit provides food for thought While Blumenthal aims to dazzle with whimsy, Grant Achatz seeks to challenge with intellectual rigor. The 35-year-old owner and chef of Alinea restaurant in Chicago outlined design, food and service as the basic elements of the new wave of restaurants, where entertainment and the conjuring of emotions are among the primary objectives. Achatz and his team have become famous for their use of aroma "injections" to complement certain dishes. In one example, the chef introduced the scent of burning leaves to induce a nostalgic recollection of autumn.

Designer Martin Kastner, who manufactures cutlery and dishes expressly for Achatz's food, spoke with him about the importance of "challenging the vernacular of tableware" in order to expand the chef's ability to compose. His innovative designs establish new relationships between diners and the staff. One of his creations is a perfectly spherical bowl that can't be set down, requiring the dish to be handed directly from the server to the guest.

Service, Achatz asserts, can be utilized as an artistic tool. The guests could get directly involved in the creative process, for example, by choosing adjectives from a list that the kitchen staff would use to make a dish exhibiting those qualities. To break the rhythm of the service, diners could be led away from their tables midway through the meal to retrieve a morsel from a box set into the wall. The whole point is to "intimidate" people and cause them to question their concepts of food and the dining experience.

Chef Achatz concluded his demonstration by preparing a dish of thinly sliced wagyu beef topped with a vinegar reduction. As the room filled with the intoxicating aroma of rendered fat, we were reminded that — all intellectualizing aside — restaurants are still about food, and that, in the end, it has to taste good.

The Japan Times (C) All rights reserved

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Related words


JANUARY ... ichigatsu 一月

DECEMBER ... juunigatsu 十二月  



***** WASHOKU ... SEASONAL DISHES SAIJIKI


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WASHOKU
Regional Japanese Dishes



WASHOKU
Roadside stations (michi no eki 道の駅) Highway Service Areas



***** WASHOKU
Ekiben 駅弁 Train Station Lunch Box
TOP

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1/29/2010

Midorimushi Euglena

[ . BACK to WORLDKIGO TOP . ]

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Euglena (midorimushi) for food

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


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Explanation




Midorimushi, the little green insect, is now researched in Japan for its power as food and bio-fuel.


yuugurena ユーグレナ Euglena


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quote
Euglena is a genus of unicellular protists, of the class Euglenoidea of the phylum Euglenozoa (also known as Euglenophyta). They are single-celled organisms. Currently, over 1000 species of Euglena have been described.
Some Euglena are considered to have both plant and animal features.



A Euglena is a protist that can both eat food as animals by heterotrophy; and can photosynthesize, like plants, by autotrophy.
Euglena can survive in fresh and salt water. In low moisture conditions, a Euglena forms a protective wall around itself and lies dormant as a spore until environmental conditions improve. Euglena can also survive in the dark by storing paramylon granules in pyernoid bodies within the chloroplast.

Euglena is rich in nutrients and contains paramylon. Currently there is one Euglena product already in the market. The product contains Euglena, royal jelly, condroitin, and brewers yeast. The product is advertised as a dietary supplement, an antioxidant, and as a colon cleanser. Researchers are now looking into other possible uses of Euglena such as the application of the protists' paramylon as cosmetics, biodegradable film, and pharmaceuticals.
© More in the WIKIPEDIA !



. . . CLICK here for Photos !



みどりむし サプリ supplement medicine with Euglena
midorimushi sapuri
. . . CLICK here for Photos !

バイオザイム -BIOZYME-


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Food with Euglena ミドリムシ 食品

It lowers fat and cholesterol and is good for your health!
天然の食料ミドリムシ

In a powder preparation it can be placed over white rice and eaten as a kind of chazuke, with hot green tea poured over the mix.




midorimushi beeguru みどりむしベーグル Euglena bagel





midorimushi kukkii みどりむしクッキ cookies from Euglena





midorimushi no tsukudani みどりむしの佃煮 tsukudani
Midorimushi boiled with soy sauce and sugar


. . . . . types of tsukudani offered so far

みどりむし舞昆海苔佃 tsukudani boiled with maikon nori
. . . CLICK here for Photos !


舞昆じゃこ山椒 and shako

赤富士明太子舞昆 and mentaiko

一口椎茸舞昆 and shiitake

 舞昆しじみ貝 and shijimi clams

http://www.muryouou.com/midorimusi/


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Worldwide use


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Things found on the way



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HAIKU and SENRYU



midorimushi -
the pond in Ueno
full of life

Watching some researchers taking out water with bristling midorimushi from the pond in Ueno, bringing it to their laboratory nearby and making new experiments for food products.

Gabi Greve, January 2010

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Related words

***** WKD Reference

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1/20/2010

Doggy Bag

[ . BACK to WORLDKIGO TOP . ]
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Doggy Bag

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


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Explanation


doggii baggu ドッギーバッグ  doggy bag
(レストランの)食べ残しを持ち帰る容器[袋]


It is quite mottainai to leave food on your plate, but to ask for a bag to carry it back home is not very popular either.

Only very few restaurants offer this kind of service.


Here is a new approach to it, in Japanese



doggybag japan
http://doggybag-committee.com/controller/index.php

名称 : ドギーバッグ普及委員会
事務局所在地 : 〒107-0062 東京都港区南青山4-17-33 n-OM1ビル 2F
電話 : 03-5484-6049
理事長 : 山本 啓一郎



Take a look at the products, some are really
CUTE !
http://doggybag-committee.com/controller/f_productlist.php






FOOD ACTION NIPPON

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This is a campaign in Tokyo.
You have to bring 15 pet bottle covers and get a doggy bag, where restaurants which participate will let you take home your leftovers.


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quote
Doggy bags slowly infiltrate Japanese dining scene
By Mayumi Saito

Diners do not flinch at the generally big portions served in U.S. restaurants. It’s not necessarily because they can finish but know that they can take leftovers home. If you ask for the same option at Japanese restaurants, however, most would refuse, citing the lack of boxes ready and fear of food poisoning.

Consider the agriculture ministry’s 2001 report that the customers’ leftovers constituted 58% of food waste at restaurants nationwide. In fiscal 2007, 11 million tons of food were reportedly discarded from the entire food industry, one of the highest figures among the industrial countries, despite Japan’s lowest self-sufficiency rate.
snip
“Doggy bags are taken for granted in the U.S. and many parts of Asia. We wanted to spread the custom in Japan, too. People in this country used to take leftovers home after weddings just a few decades ago,” Miyazawa says.

Like-minded people founded non-profit organizations DoggyBag Committee in Tokyo in March and Doggybag Promotion Business Cooperatives in Saitama Prefecture in April last year. ReacJapan Co promoted their doggy bags together with the former group at events and festivals in Tokyo neighborhoods and beyond.

Thanks to their campaign efforts, now more than 200 restaurants carry reusable doggy bags and so do over 250 stores across the country. Large supermarket chain Ito Yokado Co’s 107 stores just started carrying the Reac Japan’s boxes in January, and the design company has shipped 85,000 boxes so far since their launch.
source : www.japantoday.com


Reference




Can doggy bags save the world?
The Japan Times Online
March 21, 2010



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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

***** WASHOKU : General Information

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1/08/2010

Shashin keeki cake

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Cake with a photo (shashin keeki)

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


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Explanation

A bakery in Tokyo offers this special service.

shashin keeki 写真ケーキ edible photo cake

CLICK for more photos

On a "paper" made by some kind of gelatine the chef uses a special "copy maschine", a cake decorating printer, where the ink is made from oficcialy approved edible colors.
He has the permission of the Ministry of Health and Welfare to make these cakes.

You bring a photo and he will make a delious cake with lots of whipped cream and strawberries, and on top the sweet copy of your photo.


CLICK for more photos


It takes about four days preparations. The colors might get a bit off, but they sure look delicious !

It can be anything, from a birthday party to the photo of your child's first painting ...


The baker also uses photos from your pet to make

doobutsu keeki どうぶつケーキ cakes with animal photos

ハナビシ Hanabishi
東京・練馬大泉 Tokyo, Nerima


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Edible Photo Cake

. . . CLICK here for Photos !
and more reference


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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

***** WAGASHI ... Sweets SAIJIKI

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