NOVEMBER NEWS

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NOVEMBER ... juuichigatsu 十一月

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.............. November 27, 2009

Fugu without poison
Farmed in Ainan Town 愛南, Ehime prefecture
Thrill-seeking gourmets have long lusted after the poisonous "torafugu" blowfish, a winter delicacy in Japan that can be lethal ...
Optima Foods Corp. has succeeded in farming 50000 non-poisonous fish of the "takifugu rubripes".
Reference, Japan Times November 27

©　More TAKIFUGU in the WIKIPEDIA !

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November 27 (Fri) & 28 (Sat), 2009


International Film Festival on Organic Farming (English)

国際有機農業映画祭 (日本語）


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.............. November 10, 2009

BioFach Japan and Natural Expo 2009:

* 242 exhibitors at BioFach Japan and Natural Expo 2009
* Satisfied visitors despite smaller area


242 exhibitors from altogether 18 countries presented their latest product developments and trends to 13,690 visitors in the Tokyo Big Sight exhibition centre from 7–9 October 2009. Although the 1,461 m2 occupied by BioFach Japan and Natural Expo this year was less than the year before, this did not adversely affect the satisfaction of the exhibitors. Due to the strong trend to natural personal care and eco-textiles, special areas had already been created for these ranges in 2008. In 2009, 24 exhibitors presented their latest creations from the textile segment in Cotton Street and the Natural Personal Care Area attracted 28 exhibitors of natural cosmetic products. Around 30 winegrowers enhanced the event with their wines from certified organic grapes.

The next BioFach Japan and Natural Expo take place in the Tokyo Big Sight exhibition centre from 21–23 September 2010 .

“Organic is not a label, it is an attitude. This quote from one of our exhibitors clearly confirms that organic is a question of attitude and organic customers remain loyal – even at times of crisis. The Japanese organic event convinced exhibitors and visitors for what is meanwhile the ninth time.

source: www.biofach-japan.com


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.............. November 7, 2008

Zuwaigani ずわい蟹 (ずわいがに ) snow crab,queen crab
Chionoecetes opilio
This is the first day of the official crabbing season. About 120 male snow crabs and 4,000 female snow crabs were hauled in at a Toyooka port in Hyogo. 兵庫豊岡
. . . CLICK here for Photos !
Schneekrabbe


Yamaguchi
kawarasoba, kawara soba 瓦そば "noodles cooked on roof tiles"


Okayama Tenobe Soomen 岡山手延素麺 has started to sell these handmade noodles in a set for easy home cooking. Also chasoba 茶蕎麦 "tea noodles".
During the war in South-West Japan 1877 the castle of Kumamoto was sourrounded by the troups of Satsuma. The Satsuma soldiers used roof tiles to prepare their vegetables and meat. This is the origin of this food preparation.


岡山県浅口郡里庄町新庄平井1887-1 : 手延べ麺

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.............. November 8, 2008

Kyoto farmers started pickling thinly sliced turnips (senmaizuke　千枚漬). They will pickle about 500,000 turnips until April 2009.

© PHOTO :　Japan Times


.............. November 8, 2011

Kyoto marks winter with turnip pickling
The pickling of turnips, known as "senmaizuke", began in Kyoto on Tuesday, the first day of winter according to the traditional Japanese calendar.
One of the city's culinary specialties is made from shaved "Shogoin" turnips. The turnips get sweeter as nighttime temperatures start to drop around this time of year.
Workers at a pickle factory peeled the turnips, which are 20 centimeters in diameter and weigh about 2 kilograms each, and shaved off slices as thin as 2.6 millimeters using special planes.
They arranged the shaved turnips in wooden barrels in fan shapes, and then sprinkled salt on them. The turnips are taken out of the barrels after 3 days and soaked in a soup stock with kelp.
A typhoon in September delayed the seeding of the turnips, but a good harvest came in this year.
The factory's foreman says the work is hard because the entire process must be done by hand. He says he hopes that the pickles will become more delicious as temperatures drop and sweeten the turnips.
The peak of pickling will come next month.
source :　NHK world news


うすら氷(ひ)のせんまいずけを切にけり
ursura hi no senmaizuke o kiri ni keri

now cutting
the slightly frozen turnips
for pickles

Taiki Koosaku 瀧井孝作（たきい こうさく)
1894 - 1984

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.............. November 9, 2008

Unicul Festival 2008 ゆにかる祭
The festival is being held to raise awareness toward building a multilingual and multicultural community. Ethnic food, including rice cakes, Portuguese churassco, Mexican tacos, and Indian curry will be sold, as well as folk crafts and handmade accessories. There will also be live performances of Philippine songs, dances, Peruvian folk dances, and workshops on African dances and balloon art.
The venue is Okazaki Park, which is a 10-minute walk from Higashiyama Station on the Tozai subway line.
Japan Wire




Wankosoba Taikai (wanko soba) わんこそば (わんこ蕎麦 / （椀こそば)
The winner today ate 383 cups of buckwheat noodles.
わんこそば全日本大会


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.............. November 13, 2008

Aso's fish slip gives game away
By REIJI YOSHIDA

Prime minister adds to his image of wealthy, aloof politician out of touch with common people

But he probably revealed his true colors Monday while talking about meals at cheap "izakaya" pubs in Tokyo, drawing strong reactions from thousands of pro- and anti-Aso users of 2channel, the country's largest Internet forum.

"Meals (at the pub) were something like 'hokke no nitsuke,' " Aso told executives of the ruling Liberal Democratic Party during a meeting Monday, according to major daily Mainichi Shimbun and Kyodo News.

"Hokke" is a kind of mackerel that is rather cheap but quite substantial, and therefore a favorite of those trying to fill their stomachs with low-budget pub fare.

"Nitsuke" means fish simmered in soy and sugar, a home-style dish for common folks.

But at a pub, at least in the Kanto region, hokke is usually grilled and never nitsuke style.
Thus the combination of hokke and nitsuke that Aso mentioned sounded very strange to many people, and gave the impression that, while pretending to understand the cuisine of common people, Aso has no actual experience of eating such food at inexpensive pubs.
snip
"Do you judge (the value) of a prime minister by hokke no nitsuke or bars at hotels? It's stupid," said another anonymous message on 2channel posted Tuesday.
　© Japan Times


Australian beef exports to Japan dropped about 8% from a year ago in October.
Meat and Livestock Australia. MLA



bluefin tuna catch quota
Japan plans to call for halving bluefin tuna catch quota in the Eastern Atlantic and the Mediterranean at an annual meeting next week of the International Commission for the Conservation of Atlantic Tunas, government officials said Thursday.
The plan comes after the ICCAT scientific committee in October ruled that 28,500 tons of bluefin tuna catch quota in the waters for 2008 is excessive and recommended that the quota for 2009 be halved to less than 15,000 tons to prevent a fast decline in tuna stocks.
The 50 per cent cut in the quota is expected to affect Japanese consumers. Japan's bluefin tuna catch quota in the ICCAT-regulated waters for 2008 total 2,430 tons and could be reduced to 1,300 tons in 2009 under the Japanese plan.
source : Kyodo / news.tradingcharts.com


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.............. November 17, 2008

ボジョレー・ヌーヴォー : Beaujolais Noveau hits Japan

Here is a headline about it ...

Hello Kitty Beaujolais Nouveau in Plastic Bottles Arrives in Japan ...
11 Nov 2008

Online Reference


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.............. November 18, 2008

Chinatown in Ikebukuro　東京池袋の中華街 ?
Tokyo Chinatown, 東京中華街
A local group is trying since April 2007 to organize the 200 Chinese enterprises around the West exit of Ikebukuro station to form an official Chinatown. Many Chinese students live in this area since 1980.
But many Japanese store owners oppose this plan.
source : www

WASHOKU : Chinatowns in Japan


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.............. November 20, 2008

Worldwide Water shortage

Half the world's population could face a shortage of clean water by 2080 because of climate change, experts warned Tuesday.
Wong Poh Poh, a professor at the National University of Singapore, told a regional conference that global warming was disrupting water flow patterns and increasing the severity of floods, droughts and storms — all of which reduce the availability of drinking water.
Wong said the U.N. Intergovernmental Panel on Climate Change found that as many as 2 billion people won't have sufficient access to clean water by 2050. That figure is expected to rise to 3.2 billion by 2080 — nearly tripling the number who now do without it.
　source : www.iht.com



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.............. November 21, 2008

Sake brewing starts in Asahikawa, Hokkaido


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.............. November 24, 2008

Manju are named after famous politicians


Koizumi manjuu 小泉まんじゅう
Koizumi Junichiro





Ozawa manjuu おざわまんじゅう, 小沢饅頭
小沢一郎 Ozawa Ichiro

similar to dadacha manjuu.
いっちゃんまんじゅう Ittchan Manju



Shinchan manjuu 晋ちゃんまんじゅう

安倍晋太郎(あべしんたろう) Abe Shintaroo



Aso manjuu with chocolate
生チョコ大福・麻生まんじゅう

麻生太郎首相 Aso Taro




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September 2009, after the elections


take a bite
from the political pie -
Hatoyama bisquits


Hatoyama sabure / 鳩山民衆サブレー / 鳩山サブレー

Hatoyama bisquits / Yukio Hatoyama Yukio
maybe the next prime minister ...
鳩山由紀夫, born 1947
CLICK here for PHOTOS !


Hatoyama Apples
政権交代紅白まんじゅう seiken kootai koohaku manjuu
and more HATOYAMA snacks !



Fujikawa Yuri 藤川ゆり
ゆりたんの美味しすぎる りんごケーキ
Yuritan Apple Cake . Yuri Fujikawa


Politician from Hachinohe, Northern Japan



Kenchan Manju 健ちゃんまんじゅう
千葉県の森田健作知事 Morita Kensaku from Chiba





Aso Taro 2009 Manju
秘密の太郎ちゃん from Akihabara 秋葉原名物
Manju to change Japan 日本をかえるまんじゅう




. . . CLICK here for Photos about polititians and Manju sweets !



. Prime Minister Fukuda 福田首相 . Daruma Senbei



Here is a special treat

Obama Manju, OBAMAまんじゅう / オバマ饅頭









Obama Burger made from fish meat



From the town Obama in Japan 福井県小浜市.



Audience

Shared by Taisaku Nogi
Joys of Japan, February 2012



- - - - - 2017 - Cookies about
Donald Trump and his "friends"


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.............. November 25, 2008

Echizen Kurage 越前クラゲ monstrous jellyfish
Their number has greatly fallen this year from 6800 sightings in November last year to only 128 this year. The reason is unclear, dirt in Chinese waters, global warming or not enough food left for them.


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.............. November 27, 2008

Fukumitsuya Sake Boutique
Two new drinks of a shochu liqueur with carrots and apples.
"kutsurogi no onboratto" おんぼらっと
Already available are plum, yuzu, mango
source : 　www.fukumitsuya.co.jp
source : 　くつろぎのおんぼらぁと
　〒920-8638　石川県金沢市石引二丁目8番3号


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.............. November 30, 2008

Japan begins to import whale meat from Iceland.
Rererence


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Related words


December　。。。 juunigatsu 十二月 　


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

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Renkon (lotus root)

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Lotus root (renkon)

***** Location: Japan
***** Season: Various LOTUS, see below
***** Category: Plant, Humanity


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Explanation





renkon 蓮根 lotus root
kigo for all winter

It is not really the root, but but an underground stem with many holes.
There are alwasy one small hole in the middle, two smaller ones on the top side and all around the middle one are seven other ones, altogether nine holes around the middle. Air is funneled through these holes to the plant.


It is an auspicious food,since you can see through the holes of the root "into the future", saki ga mitooseru　先が見通せる, which is lucky. Therefore lotus dishes are always prepared for auspicious situations, festivals and the New Year food.





renkon no hasami-age れんこんのはさみ揚げ
Renkon no Hasami Age
Lotoswurzel mit Hackfleischfüllung


Lotus, Lotos (hasu) ... all KIGO
and all about the symbolism of the lotus blossoms.
The flowers of lotus play an important role in Buddhist philosophy.


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Renkon is well loved and prepared as a speciality in some prefectures.


. Kaga renkon 加賀レンコン/ 加賀れんこん
Lotos roots from Kaga, Ishikawa 　



The story of the ailing daimyo of Kumamoto, Hosokawa Tadatoshi,
細川 忠利 and how he got well with
. karashi renkon 辛子れんこん lotus roots with mustard 　
and
karashi renkon chippusu 辛子れんこんチップス
Karashi Renkon Chips
from Kumamoto




. renkon katsudon れんこんカツ丼
cotelette with lotus root on rice 　
from Gifu




. renkon no ni-ae れんこんの煮和え
simmered lotus root salad 　
from Aichi



. renkon no su no mono と\れんこんの酢の物
lotus root pickled in vinegar 　
from Iwakuni, Yamaguchi



. Urajima renkon 連島レンコン
lotus roots from Urajima town 　
renkon shooshuu レンコン焼酎 schnaps
from Okayama


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hasumeshi 蓮飯 lotus with rice

hasu no meshi 蓮の飯 (はすのめし)
hasumeshi 荷飯（はすめし）
hasuha no meshi 荷葉の飯（はすはのめし）rice on a lotus leaf
observance kigo for early autumn

Served at the O-Bon ancestor festival.
. Bon Festival, O-Bon, Obon お盆 .




Hiroshige, Eating Lotus at Shitaya Hirokoji, Ueno
江戸高名会亭尽　下谷広小路

In the background is the pond Shinobazu no Ike in Ueno, famous for its lotus and the island with a shrine of Benten. Parties for "lotus blossom viewing " (hasu no hanami 蓮の花見) were quite popular.

A party of writers of comic verse (kyooku 狂句) in 17 syllables is having a party after the poetry meeting.

One of the dishes is Lotus with Rice 蓮飯 hasumeshi,
prepared with lotus seeds and leaves and salted rice.



There is also hasu no ha meshi, kayoohan (荷葉飯 はすのはめし）,
rice with lotus leaves, with the rice wrapped in a lotus leaf.
The rice is cooked with this wrapper.

Other recipes prefer to boil the lotus seeds and leaves and use the broth to cook the rice.

. Reference : 荷葉飯



. Benten, Benzaiten 弁天　弁財天 　


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Worldwide use

Lotoswurzeln.

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Things found on the way




hasu no mi　蓮の実 fruit of the Indian lotus
Nelumbo nucifera

It is used as medicine against sleeplessness and also helps with diarrhoe.
It can be served in soup or as a sweed desert.


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HAIKU and SENRYU


塩魚の塩こぼれけり蓮の飯
shiozakana no shio koborekeri hasu no meshi

the salt of this
salted fish spills over . . .
rice with lotus

Kaya Shirao 加舎白雄 (1738-1791)


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Related words


***** WASHOKU :
YASAI . Vegetable SAIJIKI


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Lodgings (hatago)

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Lodgings, inn (hatago)

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

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Explanation



Hatago (旅籠, 旅篭)
were Edo period lodgings for travelers at shukuba (post stations) along the national highways, including the Edo Five Routes and the subroutes. In addition to a place to rest, hatago also offered meals and other foods to the travelers.
They were also called hatagoya (旅籠屋).

Hatago means "traveling basket."
The word itself originally derived from baskets that contained food for horses and were carried by travelers. From there, it became a tool with which travelers were carry their own food and goods. Shops that began preparing and selling food for travelers gained the suffix ya (屋), meaning "shop," but this was eventually shortened to just hatago.

Because many post stations along the Tōkaidō, Nakasendō and other historical routes have been either preserved or rebuilt, there are many traditional hatago still in existence today. While some have only been preserved as public buildings and museums, others have continued to operate for the past few hundred years.
©　More in the WIKIPEDIA !



. shukuba 宿場　post station, postal station .

. kujiyado, kuji yado 公事宿 lawsuit inn, "lawyers' inn” .


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Tokaido, Akasaka by Hiroshige

meshimori hatago 飯盛旅籠（めしもりはたご)
lodgings serving food (and women)

Travellers could ask for food being brought by women who would serve them "anything".

A good traveller would walk about 40 kilometers (10 ri 里), a woman made about 30 kilometers (8 ri).



Tokaido, Goyu 御油(ごゆ) by Toyokuni

- Goyu 御油 and Akasaka 赤 on the Tokaido Road - Basho is visiting
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


Goyu was about 298 km from Edo and 195 km close to Kyoto. Now it is in Toyokawa.

Of course reservations could not be made in the Edo period. Travellers arrived at any time and stopped when they got tired of walking.
A licensed hatago would provide two meals, breakfast and evening meal.

Other lodgings (yadoya, yado 宿屋) more popular with the poor travelelrs would only provide the firewood for self-cooking (kichinyado, kichin yado 木賃宿).
The cost was about 3000 yen (300 mon) for a hatago. A yado would charge about 500 yen (50 mon).

Travellers would often have to share a simple room with others.

When entering a hatago, travellers could wash their feet in a wooden basin (tarai たらい) and sometimes a woman servant would carry their luggage up to a room.

Some hatago would provide local delicacies to entertain the travellers with food and local sake. Some where quite famous for this, for example in Odawara they served kamaboko fish paste.
One meal consisted of a pot of soup, two sidedishes of vegetables and rice 一汁二菜. The price varied with the quality of the food.


.Toyokawa Inari Shrine 豊川稲荷 i .


. tarai 盥 -　たらい　tub, basin, washing bowl, wash tub .

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Tokaido, Hiratsuka, by Hiroshige

Hiratsuka is still quite close to Edo, only about 60 kilometers on the road. It was a stop at the crossing of river Banyuugawa 馬入川, now Sagamigawa.
For a slow traveller, Hiratsuka was the second stop-over on the trip.

Here you can see the servants carrying trays with food. The smaller girl carries the pot with cooked rice (meshibitsu 飯櫃).
On the tray there are a bowl of soup, a bowl for rice, a plate with a fish (fried or boiled fish was common), a covered bowl with cooked vegetables (sometimes even lily roots or yuba soy skin, shiitake mushrooms) and a small plate with pickled vegetables.
This is quite a delicious evening meal. Fish was not served in the morning.



. Reference : 旅籠 in 江戸 .


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Worldwide use


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Things found on the way

Modern Hatago and Food 旅籠料理

. . . CLICK here for Photos !


ryokan 旅館 Japanese inn

Many ryokan take great pride in a long history of "motenashi no kokoro" おもてなしのこころ, entertaining the guests with utmost care.

honjin 本陣 feudal lord's lodging in the Edo period
... waki honjin 脇本陣
. sankin kootai 参勤交代 Sankin Kotai Daimyo attendance in Edo .


hoteru ホテル hotel

minshuku みんしゅく【民宿】simple guesthouse, bed and breakfast,
a private home providing meals and lodging (for tourists)

shukubo, shukuboo 宿坊 lodging in a temple



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HAIKU and SENRYU

かすむ日や大旅籠屋のうらの松
kasumu hi ya oohatagoya no ura no matsu

misty day--
behind the big inn
a pine

Kobayashi Issa
(Tr. David Lanoue)



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時の日や昔旅籠の掛時計　
toki no hi ya mukashi hatago no kakedokei

time memorial day -
this wall clock
in the old inn

Sankei 山渓




. toki no kinenbi 時の記念日 (ときのきねんび)
time memorial day, time day


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Related words

. Restaurants 　

. Train Station Lunch Box (ekiben) 　


. Palanquin, sedan chair (kago 篭 or かご) 　


***** WASHOKU : General Information
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[ . BACK to DARUMA　MUSEUM　TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
- #hatago #yado -
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Japan Foodways

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Japan Foodways, Past and Present


304 pages

The first English-language compilation of research
on Japanese cooking and food culture

Spanning nearly six hundred years of Japanese food culture, Japanese Foodways, Past and Present considers the production, consumption, and circulation of Japanese foods from the mid-fifteenth century to the present day in contexts that are political, economic, cultural, social, and religious. Diverse contributors--including anthropologists, historians, sociologists, a tea master, and a chef--address a range of issues such as medieval banquet cuisine, the tea ceremony, table manners, cookbooks in modern times, food during the U.S. occupation period, eating and dining out during wartimes, the role of heirloom vegetables in the revitalization of rural areas, children's lunches, and the gentrification of blue-collar foods.

Framed by two reoccurring themes--
food in relation to place and
food in relation to status --
the collection considers the complicated relationships between the globalization of foodways and the integrity of national identity through eating habits. Focusing on the consumption of Western foods, heirloom foods, once-taboo foods, and contemporary Japanese cuisines, Japanese Foodways, Past and Present shows how Japanese concerns for and consumption of food have relevance and resonance with other foodways around the world.


Contributors are Stephanie Assmann, Gary Soka Cadwallader, Katarzyna Cwiertka, Satomi Fukutomi, Shoko Higashiyotsuyanagi, Joseph R. Justice, Michael Kinski, Barak Kushner, Bridget Love, Joji Nozawa, Tomoko Onabe, Eric C. Rath, Akira Shimizu, George Solt, David E. Wells, and Miho Yasuhara.

"A pathbreaking volume on Japanese culinary history with great depth and scope."
--Merry Isaacs White, author of Perfectly Japanese: Making Families in an Era of Upheaval

"Required reading for anyone interested in Japanese history, food, and foodways. I couldn't put this book down!"
--Samuel Hideo Yamashita, author of Leaves from an Autumn of Emergencies: Selections from the Wartime Diaries of Ordinary Japanese


Eric C. Rath
is an associate professor of history at the University of Kansas and the author of The Ethos of Noh: Actors and Their Art.
Stephanie Assmann
is a lecturer at Tohoku University, Sendai, Japan, and the author of Value Change and Social Stratification in Japan: Aspects of Women's Consumer Behaviour.

source : www.press.uillinois.edu



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Food and Fantasy in Early Modern Japan



Eric C. Rath

December 2010
ISBN: 9780520262270

How did one dine with a shogun?
Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? In this fresh look at Japanese culinary history, Eric C. Rath delves into the writings of medieval and early modern Japanese chefs to answer these and other provocative questions, and to trace the development of Japanese cuisine from 1400 to 1868. Rath shows how medieval “fantasy food” rituals—where food was revered as symbol rather than consumed—were continued by early modern writers. The book offers the first extensive introduction to Japanese cookbooks, recipe collections, and gastronomic writings of the period and traces the origins of dishes like tempura, sushi, and sashimi while documenting Japanese cooking styles and dining customs.

source : www.ucpress.edu



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Related words

***** REFERENCE - External LINKS and Resources

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Sex and Food

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Sex, Fertility and Food


Read this first !

. Penis Festivals
for a bountiful harvest 　





Honen Matsuri (Hoonen Matsuri 豊年祭)


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Special food is prepared for these festivals.




Penis and vagina candy

penis for 600 yen
pussy for 600 yen

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Penis Lollipops


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Daikon Radish Penis


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fuufu mochi　夫婦餅 His and Hers Mochi


MORE : penis souveniers
www.loneleeplanet.com



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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

***** . Temple and Shrine Festivals and Food



***** WASHOKU : General Information

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Gopan Bread Maker

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Gopan Bread Maker

quote
SANYO Announces the World First
Rice Bread Cooker "GOPAN"
that Can Easily Bake Rice Bread from Rice Grain at Home

Tokyo, July 13, 2010 -
SANYO Electric Co., Ltd. (SANYO) is pleased to announce the release of the world first rice bread cooker "GOPAN " that can easily bake rice bread in every home from rice grain. The product will be released for sale on October 8, 2010.

The Gopan looks similar to a rice cooker. Just add 220 grams of rice, 210 grams of water, sugar, salt and shortening in the bread pan, and gluten and dry yeast in the unit's automatic dispenser, and the machine grinds the grain, and kneads and bakes the dough in about four hours.

Rice is the principal food in Japan. However, the consumption of domestic rice has decreased by half compared to 1962. It is feared that the decreasing rice demand may negatively impact the development of technology in the agriculture field, and therefore slow improvement in the taste of rice, which will further contribute to the domestic consumption decrease. Meanwhile, the number of people concerned about the reliability of food has increased. Also, more and more people are checking farm producer's information before buying cooking ingredients.




世界の人々に健康で楽しい、お米ライフを提案する
おうちのお米で、毎日手軽に「パン」がつくれる
世界初！ライスブレッドクッカー「GOPAN（ゴパン）」を発売
source : sanyo.com/news


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GOPAN is a play of words with

GOHAN, cooked rice
and
PAN, Japanese for Bread



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Things found on the way


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HAIKU and SENRYU


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Related words

. WASHOKU
Bread (pan) Brot



***** WASHOKU : General Information

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Suizenji Nori

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Suizenji nori (Suizenji nori)

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

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Explanation

Suizenji-nori 水前寺のり / 水前寺海苔
an edible blue-green alga (cyanobacterium)
suizenji 水前寺（すいぜんじ）
shikon nori 紫金苔（しこんのり）"purple golden nori"
jusen nori 寿泉苔 "nori from the well of long life"
akizuki nori 秋月苔（あきづきのり） "autumn moon nori"

Aphanothece sacrum
Aphanothece sacrum (Suringar) Okada
スイゼンジノリ / ずいぜんじのり


a kind of blue algae that grows in fresh water 水生藍藻
It is now a natural treasure 天然記念物指定.


Along the upper regions of the river Koganegawa, along about 500 meters, water is divided into small shallow rivulets, where the alga grow on especially planted grass. They need a lot of mineral in the water and a temperature of about 18 - 20 degrees centigrade.
Most of it floats in the water as small black pieces, until it catches some grass to grow larger. It is rather wobbely and jelly-like when harvested.

It was allowed to be harvested by the lord of Akatsuki Domain, who gave a written report to a family in Asakura, which still harvests and produces it in the traditional way by hand. So it has a tradition of more than 250 years.


About one kilo of the mashed laver is spread on earthen tiles, about 1 cm thick, and let dry naturally. After that the rather flat pieces are now put on wooden planks, smothered with a bit of water into perfect shape (about A4 sixe plates) and let dry again.




Before eating, it can be put into water to gain back its thickness.

Put in soup or as tsukudani, it is a welcome source of minerals.



Suizenji Nori Salad with sanbaizu vinegar or Tosa Vinegar.


九州の一部（熊本／福岡）
熊本市の上江津湖

dating back to the Hosokawa lord of old domain of Bingo 肥後細川藩
http://suizenjinori.com/



100 grams of dried nori contain
21,8 g protein
1200 mg calcium
68,8 mg iron
1,39 mg vitamin B1
1m38 mg vitamin B2


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Photo from Kisendo 喜泉堂


Fukuoka prefecture, Koganegawa, Asakura town
福岡県の黄金川（こがねがわ）
福岡県朝倉
River Koganegawa belonged to the former domain of Akitsuki han 秋月藩.

The nori have been found near the temple Suizen-Ji 水前寺 at lake Ezuko 江津湖.
These sweet-water nori are the first plants to bring oxygen to the earth in early times.

They are black when swimming in the water and contain two color components
青色のフィコシアニン green phycocyanin
赤色のフィコエリスリン red phycoerythrin
http://www.kisendou.com/

Products
http://www.kisendou.com/order.html


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Worldwide use


Blaualge

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Things found on the way


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HAIKU and SENRYU






吸物はまづ出来されし水前寺　
suimono wa mazu dekasareshi Suizenji

the soup
was served first -
temple Suizenji

Matsuo Basho
On his trip to Higo Kumamoto, where he was eager to savor the nori, which were already famous in his days.
Soup is usually served at the end of a meal, or sometimes eaten during a banquet. Basho found it amazing to get the soup first when he wrote his haiku about it.


More hokku about food by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


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Related words


***** egonori 恵古苔 (えごのり) egonori laver
egoten えごてん jelly made from egonori
ego konnyaku えごこんにゃく konnyaku made from egonori
okiuto おきうと "okiuto weed"
Campylaephora

It grows in Hakata bay and is a local souvenier. It has been collected by woman divers (ama) of the Genkai Sea for more than 200 years. Local people eat it with soy sauce for breakfast.
It is low in calories and became a popular diet food in recent years.

. . . CLICK here for Photos !


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***** . Seaweed (kaisoo) Japan Including laver (nori), 　


***** WASHOKU :
YASAI . Vegetable SAIJIKI


WASHOKU : INGREDIENTS

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Fruit Wine

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Fruit wine (furuutsu wain)

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

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Explanation

furuutsu wain フルーツワイン Fruit Wine



From Kurume Town, Fukuoka Kyushu.
久留米
An old winery ワイナリー has started to test various fruit of the region to make deliciuos wine.
林田伝兵衛 Hayashida Denbei is the main soul behind this project.




amaou あまおう / 甘王　Amao strawberries
rather big, round and very sweet. They are a new variety of the area.
Lit. "Sweet King".
They are also used for various types of sweets and pies.
. . . CLICK here for Photos !　


ichigo wain 苺ワイン、イチゴワイン　strawberry wine
When made from Amao strawberries, the stems are also used, to give it some extra strong taste.
. . . CLICK here for Photos !　



kaki wain 柿ワイン Persimmon wine
This is also produced in other regions of Japan.
. . . CLICK here for Photos !　




kiui wain 　キウイワイン kiwi wine
. . . CLICK here for Photos !　



natsumikan wain　ナツミカンワイン　・夏蜜柑ワイン mandarine wine
みかんワイン
. . . CLICK here for Photos !　



ukon wain ウコンワイン tumeric wine,
curcuma wine
This is rater bitter and more of a medicine. But certainly good for your health.



yasai wain　野菜ワイン vegetable wine
from seasonal mixed vegetables, like carrots, radish, shiitake in winter.


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Hakata amao 博多あまおう / 甘王 Amao strawberries
from Hakata, Fukuoka Prefecture
福岡県産



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uirudo buruuberii ワイルドブルーベリー blueberry wine


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Worldwide use

Obstwein


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HAIKU and SENRYU


Obstweinprobe -
der dicke Mann trinkt
für zwei

Astrid Abendrot


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Related words

***** WASHOKU :
YASAI . Vegetable SAIJIKI

***** WASHOKU
DRINKS SAIJIKI


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Mitsu-imo sweet potato

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Honey Sweet Potato (mistu-imo)

***** Location: Japan
***** Season: Mid-Autumn
***** Category: Plant

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Explanation

mitsuimo, mitsu imo 蜜芋 "honey sweet potato"



This is a new, or rather old, type of the satsuma sweet potatoes.

It has been grown in Tanegashima for many years, trying to breed it back to the origins of this kind of potato.
It is rather round, not long as the satsuma potato. And its color when boiled is pure gold, just so delicious !



When you roast it in the oven, the sweet juices, like honey, squeeze out of the peel.




Tanegashima Annoo Imo 種子島あんのう芋 / 安納芋
shizen no suiito poteto 天然のスイートポテト

Tanegashima is one of the oldest growing areas of this potato. Its sugar content is about two times more than that of normal satsuma potatoes. So it is a natural "sweet desert".

You can eat it just like that, baked in the microwave or in the oven.

It is also used for other sweets, like pound cake or cookies.


夢のまた夢
http://www.mitsuimo.com/
http://www.mukashi-mitsuimo.jp


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HAIKU and SENRYU


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Related words

***** . satsumaimo 甘藷 さつまいも sweet potato 　


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Nanuka no on-sechiku

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Seasonal feast on the
seventh day of the seventh lunar month

***** Location: Japan
***** Season: Early Autumn
***** Category: Observance

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Explanation

nanuka no on-sechiku 七日の御節供
(なぬかのおんせちく)
Official seasonal feast on the
seventh day of the seventh lunar month

sakubei 索餅（さくべい） Sakubei-noodles
..... sakobei, rice brittle


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noodles, sakubei さくべい　索餅


The oldest form of the noodles, sakubei, produced by adding rice powder to flour and twist them like a rope, was introduced from China in the eighth century. Now we have udon and soomen nodles.
Sakubei are also served during the New Year Feast


Ganjitsu no Sechi-E 元日節会



Sakubei-noodles were also called "wheat ropes" (muginawa 牟義縄（むぎなわ）) in China. These noodles later developed to Somen-noodles 素麺（そうめん）in Japan


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During this ritual, offerings are made to the deities and later eaten by the participants of a feast.
To eat the Sakubei-noodles would ward off evil and disease (okoriyamai 瘧病) for the coming months of the year.
details see below

Samurai and townspeople wore white katabira official robes, eat these Sakubei-noodles and later Somen-noodles and congratulate each other for their good health.


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Worldwide use

. nanuka no sechi-e なぬかのせちえ【七日の節会】
Seasonal Feast on the seventh day (of the New Year)
hakubasai 白馬祭（はくばさい） Festival of the White Horse
aouma no sechi-e 青馬(あおうま)の節会(せちえ)
ao-uma no matsuri 青馬祭 (あおうまのまつり)


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Things found on the way


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HAIKU and SENRYU




索餅に 魂なぐさめん 高辛氏
sakubei ni tamashi nagusamen Kooshin shi

with Sakubei-noodles
we try to pacify his soul -
Emperor Koshin

Sada Kane 貞兼


According to Chinese legend, the child of the legendary emperor Koshi 高辛 (also called Koshinshi) died on the seventh day of the seventh lunar month, and became a revengeful demon (霊鬼神). This demon brought feaver-diseases to the people (okori yamai).
To appease this demon and ward off feverish diseases, people started to offer Sakubei-noodles for him., because they were a well-loved food of the child.



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Related words

***** Food of the New Year Season, O-Setchi Ryori
(osetchi ryoori おせち料理, 御節料理 )



. Star Festival (Tanabata) 　
On the Seventh Day of the Seventh Lunar Month


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JULY NEWS

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JULY ... shichigatsu 七月

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.............. July 12, 2010

Announces Japan-wide Sale of
Pizzas made from Domestic Rice Flour

Pizza Hut Inc., a major pizza delivery chain with branches all over Japan, has been selling pizzas made using domestic rice flour since May 2010. In support of the activities of "Food Action Nippon," which runs national campaigns to improve Japan's food self-sufficiency, and its Rice Flour Club, which promotes rice flour consumption, Pizza Hut has begun using rice flour in its pizza dough.

Pizza Hut has refined its dough recipe to maintain its unique texture and flavor over the past three years, as this was the company's highest priority regarding the introduction of rice flour. To ensure safety and reliability, as well as consistency in the quality and quantity of rice, the company opted to use Koshihikari brand rice from contracted farmers in Tainai City, Niigata Prefecture, and succeeded in creating good rice flour by milling the Koshihikari using two-step milling technology.

Pizza Hut became a partner in the "Food Action Nippon" promotion in September 2009, aiming to promote domestic agricultural production. It has also joined the Rice Flour Club as part of its sale of pizzas made from rice flour. Pizza Hut now aims to develop other rice flour products in order to act as a bridge between rice producers and consumers.
source : www.japanfs.org

ピザハットでは、国産米粉を使用したピザ生地4種類




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.............. July 3, 2009


　"The Niigata Sake Book"
新潟県酒造組合 (編集)
Translated from Japanese, publisher: Japan Times
"Niigata Seishu Tatsujin Kentei Koshiki Tekisuto Bukku"
「新潟清酒達人検定」
Japanese published in 2007


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Tobacco Cafe / Cafe Tobacco 喫煙カフェ 新宿
Near Shinjuku station

Since most places in Tokyo are now non-smoking areas, this is an oasis for smokers.


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.............. July 4, 2009

宮崎ビーフバーガー Biggest Burger at Miyazaki Seagaia

The world's biggest hamburger.
It weighs 136.2 kilograms -- bigger than the world record of 84.14 kilograms. Here is is at Sunbeach Hitsotsuba in Miyazaki on Saturday, July 4. The burger was made by 15 Phoenix Seagaia　宮崎シーガイア Resort chefs over eight hours, using 70 kilograms of beef and 30 kilograms of pork. It will be submitted for registration in the Guinness Book of Records if one sells over the next year. It sells for 150.000 Yen a piece.
source : yummy-honey.cocolog-nifty.com


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.............. July 3, 2009

OKUTA,
an environmentally conscious home renovation company based in Saitama Prefecture, Japan, started procuring organic rice for its employees in March 2009. The objective of its Komé-Mamé Project (Komé-Mamé (kome mame) means rice and beans) is to increase employee interest in food and agriculture while supporting organic farmers within Saitama.
Shimosato farm in Ogawa, Yoshinori Kaneko
source : www.japanfs.org



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.............. July 9, 2009

Ramen robot replaces fleshy chef at Yamanashi eatery
桃園ロボットラーメン

Yamanashi -- "Momozono Robot Ramen," a ramen shop that opened here in November last year, is gaining popularity not only for its delicious ramen noodles, but for its robotic chef.

The ramen-making robot was built by 60-year-old shop owner Yoshihira Uchida, who spent about 20 million yen on its construction. Customers can place their orders on a computer in the shop, customizing various aspects such as the levels of soy sauce, salt, and richness of the soup. Uchida says there are 40 million different flavor permutations.

The noodles themselves are cooked by a human, with the robot creating a perfectly blended soup which is then delivered to the human chef via a conveyor belt, who adds the noodles and toppings. The whole process takes only about two minutes, a minute shorter than instant cup noodles. Prices of ramen per bowl are 500 yen for regular size and 300 yen for small size.

Uchida developed a love of electronics during elementary and junior high school, which he went on to study at the Musashi Institute of Technology (now Tokyo City University) and the University of Toyama's graduate school, focusing on electronic circuits and motors. After graduating, Uchida worked on noodle-packing machines at a food manufacturer until he retired from the company last year.

While working for the company, Uchida, a huge noodle lover, opened a soba noodle shop 10 years ago. He later started to make ramen -- which received mixed comments from friends, with some saying the taste was strong, and others too weak. In the end, Uchida hit upon the idea of creating a robot that can allow customers to choose the flavor they want.

source : (Mainichi Japan) July 4, 2009

. . . CLICK here for Photos !


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.............. July 13, 2009

Suntory Holdings Ltd and Kirin Holdings Co

Japan's top two beverage makers, Kirin and Suntory, are considering merging their operations, a Suntory spokesman said Monday.
A merger would help the companies overcome a saturated domestic market with an aging population and compete more strongly with large international brands.

source : Mainichi Shinbun, July 13

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.............. July 18, 2009

Miele Guide
The Miele Guide is a regional guide book to restaurants in Asia.
It is published by Singapore-based Ate Media, and officially sponsored by the German home appliance maker Miele.
They will launch a charity month in Asia, with more than 50 hotels participating.
They promise to donate 15 percent of this to the United Nations World Food Program.

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International Tokyo Toy Show 2009
Jul 17, 2009 - Jul 19, 2009
The International Tokyo Toy Show kicked off Thursday at Tokyo Big Sight.
Cooking toys are a great hit this year.
Reference

WASHOKU : Toys and Food


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.............. July 24, 2009
Beer for 100 Yen !
Sapporo Beer, Ebisu Stout Creamy Top
エビス　スタウト　クリーミートップ
Yebisu Creamy Top Stout

イオン１００円ビール


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.............. July 29, 2009

Chewing gum FITs (フィッツ)ロッテ Fit's ミックス / ロッテ Fit's シトラス
in three flavors and easy out of the box
CLICK here for PHOTOS !
Lotte

Reference




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Related words


JANUARY ... ichigatsu 一月

FEBRUARY ... nigatsu 二月

MARCH ... sangatsu 三月

APRIL ... shigatsu 四月

MAY ... gogatsu 五月

JUNE ... rokugatsu 六月

JULY ... shichigatsu 七月


NOVEMBER ... juuichigatsu 十一月 　

DECEMBER ... juunigatsu 十二月 　



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


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Gyaru ... Gals and Food

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Gyaru Gals, Girls

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

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Explanation




noogyaru 農ギャル /　ノギャル　 no gyaru, farming girls
. . . CLICK here for Photos !

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ugyaru 魚ギャル / ウギャル fishing girls

some are even trying to grow oysters in Iwate.

. . . CLICK here for Photos !


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quote
The idea was to promote local farming by bringing in some city girls to do a spot of harvesting. The word nogyaru is a combination of nogyo (農業 - agriculture) and gyaru. Well, you might be interested to know that the fishing industry has decided that the farmers had the right idea and have now launched the Ugyaru Project.
The "u" of ugyaru comes from uo (魚 - fish, also read as sakana) and umi (海 - sea). Fisherman are frustrated that females have been forsaking fish in favour of fast food and want to foster fashionable faith in traditional folk food culture.

The new face of fish is charisma model Lie (rhymes with rye), who also seems to be known as Kei (rhymes with ray) as you can see here where she copies Lady Gaga's styling for the "No Wig, No Life" section of Gal Research Press. Lie will aim to counter the impression that fish is difficult to prepare and eat as well as encouraging more young people to work in the fisheries industry. There are plans is to arrange tours for gyaru mama - gyaru with kids - launch lines of stylish fishing workwear and set up classes to teach proper fish preparation. Lie herself has been working with restaurant chefs learning how to cut fish which is why she is pictured holding some slabs of maguro.
source : www.fuckedgaijin.com


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Worldwide use


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Things found on the way


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HAIKU and SENRYU



八月のジムガガくちづさんで蹴る
hachigatsu no jimu gaga kuchizusande keru

August gym
humming Lady Gaga
I shoot
Tr. Fay Aoyagi

Taniguchi Toriko 谷口鳥子


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Related words

***** WASHOKU : General Information

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Tsuchinoko

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"Hammerspawn" (tsuchinoko )

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

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Explanation



Japanese Resource
with many illustrations according to the sightings in parts of Japan
http://www.d1.dion.ne.jp/~k_nozaki/maborosi.htm


nozuchi 野槌 / tsuchinoko ツチノコ
五八寸 / 杵の子蛇 / 鋤の床蛇 / こうがい蛇

About the size of a beer bottle. Light black with spots. Sharp eyes and ears. Snors when sleeping. Smells terribly bad. Rolls to the side (korokoro コロコロ) and then runs (dotandotan ドタンバタン). Poisonous bite.

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The Tsuchinoko (ツチノコ or 槌の子)
literally translating to "hammerspawn," is a legendary snake-like cryptid from Japan. The name tsuchinoko is prevalent in Western Japan, including Kansai and Shikoku; the creature is known as bachi hebi (バチヘビ) in Northeastern Japan.

Tsuchinoko are described as being between 30 and 80 centimeters in length, similar in appearance to a snake, but with a central girth that is much wider than its head or tail, and as having fangs and venom similar to that of a viper. Some accounts also describe the tsuchinoko as being able to jump up to a meter in distance.

According to legend, some tsuchinoko have the ability to speak and a propensity for lying, as well as a taste for alcohol. Legend also records that it will sometimes swallow its own tail so that it can roll like a hoop, similar to the mythical Hoop snake.
©　More in the WIKIPEDIA !

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History
Drawings resembling tsuchinoko on stoneware dating back to the Jomon Period have been discovered in Gifu and Nagano. An encyclopedia from the Edo Period contains a description of the tsuchinoko under the name yatsui hebi. Accounts of the tsuchinoko can also be found in the Kojiki.

In 1989 the town of Mikata, Hyogo Prefecture offered a reward of 330 square meters of land to anybody who could capture a tsuchinoko and, in 2001, it put a large black snake on display under the claim that the creature was a tsuchinoko.


Theories
Excluding Hokkaido and the southern Japanese islands, tsuchinoko sightings have been reported all over Japan. As an actual tsuchinoko has never been formally cataloged by science, there is some speculation that other animals have been mistaken for the creature. Some believe the tsuchinoko legend to be based on encounters with snakes that recently swallowed a meal. The blue-tongued lizard, which became legal to own in Japan in the 1970s, also seems to be easily mistakable for a tsuchinoko; its only major difference in appearance is its four legs.

source
http://www.monstropedia.org/index.php?title=Tsuchinoko



ツチノコの民俗学―妖怪から未確認動物へ

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Findings of these mythical reptiles have been made is some parts of Japan, for example in Mikata, Hyogo prefecture and Yoshii, Okayama prefecture.

tsuchi no ko are already mentioned in the old records of the Kojiki.

Towns where these snake-like reptiles have been found were soon producing many artefacts and even food in the name.

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tsuchinoko goheimochi つちのこ五平餅


source
http://www.47news.jp/topics/b-gourmet/2009/05/

from the "Tsuchinoko Festa" 「つちのこフェスタ」
岐阜県加茂郡東白川村神土426-1, Gifu Prefecture, in May 2009
The Town of Higashi Shirakawa has even opened a small museum,
tsuchinoko kan つちのこ館.
. . . CLICK here for Photos !


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chokoeggu tsuchinoko チョコエッグ　ツチノコ
chocolate eggs "tsuchi no ko"
from Furuta


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tsuchinoko wain つちのこワイン "tsuchinoko wine"
from Akaiwa city　赤磐
Akaiwa City, located in southeast Okayama Prefecture
http://www.city.akaiwa.lg.jp/tutinoko/syohin.html


and from Yoshii Town, in Okayama, where this animal has been sighted too, we have



tsuchinoko senbei つちのこせんべい
Sembei a la Tsuchinoko


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tsuchinoko manjuu つちのこまんじゅう bean paste cakes
From Itoigawa, Niigata


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It seems this littlel monsterlin has spawned a lot of gourmet thinking.

槌の子 Tsuchi no Ko Yokai Monster



Character from GEGEGE no Kitaro
http://www.toei-anim.co.jp/tv/kitaro/charactor/subchara.html

. Ge Ge Ge no Kitaro (ゲゲゲの鬼太郎) and Daruma San


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Worldwide use


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Things found on the way

. Legends and Tales from Japan　伝説 - Introduction .

. Gero Onsen 下呂温泉 Gero Hot Spring Spa legends .

. shakuhachihebi 尺八蛇 Shakuhachi Serpent .


source : nazo108.sblo.jp/article

40 legends to explore
- source : yokai database -


. Legends about animals 動物と伝説 .


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HAIKU and SENRYU

tsuchi no ko ya
do I find you in my garden
or in my kitchen ?

Gabi Greve, June 2010

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Related words

***** WASHOKU : General Information


. Japanese Monsters and Ghosts

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- #tsuchinoko #nozuchi -
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