Yakuzen Food as Medicine

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Food as Medicine (yakuzen)

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

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Explanation

yakuzen, yaku-zen 薬膳 ( やくぜん) "Eating Medicine"
vegetarian health cooking , medicinal food dishes, cooking with traditional Chinese herbal remedies

Traditional Chinese Medicine (TCM)


source :　www.yakuzen.com/

Dishes prepared according to the teachings of Chinese traditional medicine (kanpoo).
Including the ingredients given below and more. Many small dishes of all varieties are served, according to the season and to the condition of the patient, if a doctor prescribes it.
The food should consider the hot/cold condition and have plenty of fibers, vitamins and minerals.

shooyaku 生薬 herbal medicine
Naturheilmittel, Kräutermedizin
In Chinese it is chuuyaku 中薬（ちゅうやく）.


Yakuzen is based on the traditional Chinese medical science. It is tailor-made food which has its focus on the environment in which people live, climate, physical environment, the seasons of the region). The physical constitutions of an individual is also considered to create a meal adapted to these factors and the special medical properties of the ingredients.
Yakuzen developed in the Asian food culture, in Japan, China, and South Korea and is a kind of traditional health food, which is reconsidered and re-evaluated in its use lately.

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benibana 紅花（こうか, kooka) べにばな afflower
The dried flowers (kooka) improve blood circulation.
Used in yoomeishuu 養命酒 herb sake.
Sometimes used in moxibustion herbs.
Färbersaflor, Färberdistel,Carthamus tinctorius.



fukahire ふかひれ　shark fin and chicken contain a lot of collagen.
アンチエイジング to keep you young, eat tako octopus and vegetables of the season.


hasu no mi 蓮の実 lotus fruit
good in case of constipacy
Lotosfrucht. Nelumbo nucifera.


hachi kafun 蜂花粉 bee pollen
Bienenpollen


. kanzoo 甘草（かんぞう） licorice root .
マメ科のカンゾウの根. Fam. Glycyrrhiza
Süßholz; Lakritze



kinshinsai 金針菜（きんしんさい）kind of day lily bud
kigo for summer.
ユリ科のホンカンゾウの花のつぼみ kansoo no hana no tsubomi
yabu hookan ヤブカンゾウ（藪萱草） Hemerocallis fulva var. kwanso
Young leaves are also eaten with vinegar or miso. Mostly eaten in soup.
The bulb is also used as medicine.


kodaimai 古代米 (こだいまい) ancient black rice
choojuumai ちょうじゅまい (長寿米)rice to live long
Improves blood quality. Contains potassium, calcium and various kinds of vitamins.
comes in three colors
Red rice　…　 non-glutinous rice containing tannin
Black rice … glutinous rice containing anthocyanin
Green rice … glutinous rice containing chlorophyll


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koorai ninjin (こうらいにんじん) 高麗人参 ginseng
Korean ginseng. Panax ginseng
... choosen ninjin 朝鮮人参(ちようせんにんじん)

During the Edo period, they were imported from China (via Nagasaki) and thus very expensive. Thus only rich patients could afford them, but not the poor townspeople



. Tanuma Okitsugu 田沼意次 .
around 1760 encouraged their planting in Japan. He offered positions as "ministers" (bakushin 幕臣) to the scholars of kanpo medicine plants.

Japanese ginseng 東洋参 (Panax japonicus)

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kuko no mi クコの実
枸杞子（くこし）
keeps the body cool and strong
Frucht vom chinesischen Bocksdorn. Lycium chinense



mamushi まむし (蝮 ) poisonous snake,
mamushi pit viper
nihon mamushi 日本蝮 (ニホンマムシ) Gloydius blomhoffii

It grows about 40 to 60 cm. The body is brown with lighter stripes and spots. The head is triangular. It usually gets out of the way if people make enough noise when walking outside in mamushi coutry. So just stomp your feet!
Its liver and blood is used as a tonic drinc to revitalize.
The gall bladder jatan 蛇胆（じゃたん（通称じゃったん））
The skin is removed and the rest dried to get to the Chinese medicine called KANPI 反鼻（はんぴ）, also a revitalizing medicine.
In Japan, the dried or raw meat is put into strong liquor to make a mamushi schnaps, mamushizake マムシ酒（まむしざけ）. This is also helpful to put on infected wounds.
Giftschlange . Agkistrodon blomhoffi.

In Kansai, the word mamushi means manmeshi まんめし, rice with eel.





matsu no mi 松の実　pine seeds, pine nuts, pine kernels
strenghten the body, make the body warm. Improve skin conditions. Balance the inner organs. Improve brain function. Good for the elderly and reconvalsecent.
. . . CLICK here for Photos !
Pinienkerne. 海松子（かいしょうし））「松子仁」（しょうしにん、しょうしじん shooshinin, shoohsijin ）、「松子」（しょうし shooshi "Child of the pine"）
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in Europe, pine nuts come from the Stone Pine (Pinus pinea), which has been cultivated for its nuts for over 6,000 years, and harvested from wild trees for far longer. The Swiss Pine (Pinus cembra) is also used to a very small extent.
In Asia, two species are widely harvested, Korean Pine (Pinus koraiensis) in northeast Asia (the most important species in international trade), and Chilgoza Pine (Pinus gerardiana) in the western Himalaya. Four other species, Siberian Pine (Pinus sibirica), Siberian Dwarf Pine (Pinus pumila), Chinese White Pine (Pinus armandii) and Lacebark Pine (Pinus bungeana), are also used to a lesser extent.

Throughout Europe and Middle East the pine nuts used are from Pinus pinea (Stone Pine). They are easily distinguished from the Asian pine nuts by their more slender shape and more homogeneous flesh. Due to the lower price, Asian pine nuts are also often used, especially in cheaper preparations.Pine nuts contain thiamine, vitamin B1 and and protein. Many dieters eat pine nuts because of their proven ability to suppress hunger.
The pine nuts involved typically contain triglycerides formed by 16-18° unsaturated fatty acids. No contamination with pesticide residues or heavy metals was found.
©　More in the WIKIPEDIA !
Pinienkerne




monkoo ika, kaminari ika 紋甲いか/ カミナリイカ /紋甲烏賊（もんごういか）
cuttlefish, squid, Sepia
it has spots on the back KO like a pattern MON.
kooika 甲いか, yoroppa kooika ヨーロッパコーイカ
often used for sushi, sliced cuttlefish
It helps the blood circulation, best eaten with kuko no mi
Tintenfischart.


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mozuku もずく(水雲／海蘊)
An alga-like seaweed served in a vinegary sauce.
Nemacystis decipiens. Seegras-Art
kigo for spring

futo mozuku フトモズク Tinocladia crassa
ishi mozuku イシモズク Sphaerotrichia divaricata
Okinawa mozuku オキナワモズク Cladosiphon okamuranus
iwa mozuku 岩モズク "rock-mosuku"
shio mozuku 塩もずく salted mozuku
kinu mozuku 絹もずく "silken mozuku"

Mozuku has long been used in Okinawa for health food in the traditional Chinese way.
It is already mentioned in literature from the Heian period, written as 毛都久.
It is said when you wash your hands with mozuku it keeps women's hands soft and moist. The reason is maybe the slimy composition of mozuku. It is based on the physiological effects of the polysaccharide known as fucoidan.
More than 90% of mozuku comes from Okinawa. The young buds in spring are collected and preserved in salt. Lately less salt and more vinegar is used. It can also be eaten with a quail egg and some grated ginger on it or in zoosui rice porridge.
mozukujiru 海雲汁（もずくじる）soup with mozuku
mozuku tori 海雲採（もずくとり）harvesting mozuku
mozuku uri 海雲売（もずくうり）vendor of mozuku
mozuku oke 海雲桶（もずくおけ) barrel for mozuku

mozuku soomen もずくそうめん somen-noodles with mozuku
mozukusu もずく酢 vinegared mosuku
Itoman mozuku 糸満もずく from Itoman/Okinawa

Sold in little cups with differently flavored vinegar like sanbaizu or yuzu citron and vinegar.
. . . CLICK here for Photos !

The third sunday in April is the "day of mozuku" (mozuku no hi　もずくの日).
. . . CLICK here for Photos !


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natsume なつめ　棗　date, dates
natsume no mi 棗の実 (なつめのみ)
aonatsume, ao natsume 青棗（あおなつめ） green dates
kigo for early autumn
Ziziphus jujuba
Sanebutu natsume サネブトナツメ are used for yakuzen.
The dried fruit are called daisoo 大棗（たいそう), the kernels sansoonin 酸棗仁（さんそうにん）
Revitalizes the body, helps improve sleep.
Dattel, Datteln

natsume no hana 棗の花 (なつめのはな) date blossoms
kigo for early summer


. Dukh-Bhanjani Beri tree .
Sacred jujube tree in the Golden Temple, Amritsar, India


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ryuugan リュウガン（竜眼、龍眼） "dragon eye"
fruit are dried ryuugan niku 竜眼肉（りゅうがんにく）. Balance heart and body, help blood circulation strenghten the body. Improve sleep. Given to reconvalescents or after childbirth. Good for weak stomach functions.
Family Mukuroji, Sapindaceae


sanshoo 山椒　さんしょう "mountain pepper"
heats the body
Japanischer Pfeffer


sanzan no mi サンザシの実
山査子（さんざし）sanzashi
Crataegus cuneata, of the rose family
The fruit are dried. Good for digestion. Sometimes used in liquor extract サンザシ酒.
Used in mochi 山査子餅 and other sweets.
Weißdorn


shiro kigurage 銀耳（ぎんじ）/ 白木耳（しろきくらげ）
white tree jellyfish
kikurage : Judasohr,Holunderschwamm. Auricularia auricula.


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toogan とうがん(冬瓜) white gourd-melon; a wax gourd
winter melon
..... kamouri, kamo uri かもうり
tooganjiru 冬瓜汁（とうがじる） wax-gourd soup
Wintermelone. Benincasa hispida
made in a chicken soup. Eaten in summer to take the heat out of the body, good for natsubate summer fatigue.

kintooga 紅冬瓜 (きんとうが) "red wax gourd"
kintooga 紅南瓜（きんとうが）、kintooga 金冬瓜（きんとうが）
akoda uri 阿古陀瓜（あこだうり）

kigo for eraly autumn



冬瓜やたがひに変る顔の形
toogan ya tagai ni kawaru kao no nari

Matsuo Basho

. Faces and Haiku .


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yurine, byakkoo 百合（びゃくごう）lily bulbs
see below.


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Fresh food of the season is the best medicine.

Spring:
The liver needs to be active, but is maybe still weak. You want to boost the physical power.
Shellfish, salmon, celery, apples, potatoes. Yaakon ヤーコンvegetable,

Summer:
Heat will affect the heart.
Cucumbers, tomatoes, watermelon, banana, pinapple, oranges to cool the body. Eggplants, seaweed.

Autum :
Dry air might affect the lungs.
Radish to warm your lungs.

Winter:
Cold affects the blood circulation.
Oysters, carottes, radishs and other rood vegetables. Ginger, leek, mochigome rice, beef or chicken or deer. Korean ginseng 高麗人参
Keep the body warm, strengthen the kidneys.


yurine 百合根 Lilium auratum
Lilienknolle

Medizin-Essen

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Cooked rice with wolfberry leaves (kuko meshi) Japan

Tonburi berries from Akita

Deafness-curing sake (jirooshu)

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ishoku doogen 医食同源 ( いしょくどうげん)
yakushoku-dogen 薬食同源 (yakushoku-dougen)
"medicines and foods share the same origin"
Medicine and Food are both used to support the human body and keep it healthy. So you should eat proper food every day to stay healthy.
Medizin und Essen komme aus der gleichen Quelle.
Building physical and mental health through everyday meals is important.


The dishes are ment to increase the well-being of healthy people, based on the Chinese learning about the human body.
中医営養薬膳学


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Using Chinese and Japanese medicien with food
和漢生薬を食材として
Many Chinese restaurants in Japan offer some kind of Yakuzen Lunch 薬膳ランチ or Yakuzen course 薬膳コースランチ .


Nara Yakuzen Ryori
with fresh vegetables from the area, some have been introduced by the monks who studied in China.


Shimane prefecture 島根県 グルメ
There are many restaurants which offer this food of the season with local produce.
和風薬膳料理 Japanese style Yakuzen
洋風薬膳料理 Western style Yakuzen
中華薬膳料理 Chinese style Yakuzen



wafuu soosaku yakuzen ryoori 和風創作薬膳料理
和風薬膳料理 wafuu yakuzen ryoori
Chinese medicine food, in Japanese style

. . . CLICK here for Photos !


yakuzen karee 薬膳カレー　Yakuzen curry
bean curry cooked “yakuzen-style”

. . . CLICK here for Photos !



yakuzen kaiseki 薬膳懐石 やくぜんかいせき
. . . CLICK here for Photos !



yakuzen nabe 薬膳鍋 “Kanpo Pot”, herb pot
sometimes more than 30 herbs are used
It can come in a special pot with two sides of different tasts. It keeps the body warm in winter.

. . . CLICK here for Photos !


yakuzen raamen 薬膳ラーメン
ramen noodle soup with medical ingredients
. . . CLICK here for Photos !
ingredients vary in the season. kokkei chicken 烏骨鶏, suppon turtle, Korean ginseng 高麗人参 and many herbs.
A bit of vinegar to help digestion.


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Worldwide use

In the times before the advent of modern western medicine, Asia relied heavily on the use of traditional remedies, medical plants and minerals and then prayers to the various deities !

medicine from China, kanpoo, kanpooyaku 漢方薬
as used in Japan
In this LINK are some kigo related to the word "medicine 薬".

Juuyaku 十薬, dokudami (Houttuynia cordata),
a strong medical plant, literally "worth ten medicines".
kigo for summer

Koojusan 香需散

Perilla, beefsteak plant, shiso 紫蘇
kigo for summer

"eating medicine" kusuri gui 薬喰
kigo for all winter

medicine (cream) for split skin on hands and feet
hibi gusuri 胼薬（ひびぐすり）
kigo for late winter

"medicine day" kusuri no hi 薬の日
kigo for mid-summer

"water of God", shinzui, shinsui
神水 (しんずい, しんすい)
"it is raining medicine", kusuri furu 薬降る (くすり ふる)
kigo for mid-summer

"digging for medicine", kusuri horu 薬掘る
kigo for late autumn
collecting medicine, kusuri toru 薬採る（くすりとる）

Daranisuke 陀羅尼助 topicIt
is made by boiling the bark of the Chinese cork tree (kihada キハダ, Phellodendron amurense) for a while.


WASHOKU
Chinese Medicine (kanpo), medicine (kusuri) 漢方薬

Heartleaf, lizardtail, dokudami　ドクダミ, juuyaku 鱼腥草


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Things found on the way


eating disorders 摂食障害


kyoshokushoo 拒食症
anorexia アノレキシア Magersucht


kashokushoo 過食症 Overeating and vomiting
ブリミア bulimia. Bulimie, Ess-Brech-Sucht


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HAIKU

observance kigo for the New Year

mikusuri o kuuzu 御薬を供ず offering honorable medicine
..... toso 屠蘇（とそ）ritual ricewine
byakusan 白散（びゃくさん）
doshoosan, toshoosan 度嶂散（どしょうさん）
kusurigo 薬子（くすりご）"child drinking medicine"

The original name was toso enmei san 屠蘇延命散 medicine to prolong life.
It was introduced from China in the Heian period for the Emperor Saga Tenno 嵯峨天皇 and been offered at court on the third day of the New Year. Later during the Edo period it became a habit of the townspeople.


The tradition of drinking toso at the New Year began in the Tang Dynasty in China, and was adopted by Japanese aristocrats during the Heian period. The first cup drunk would be made with tososan, and the second and third cups with different varieties called byakusan and toshōsan.
. First Court Rituals .


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八十路春薬膳粥でさし向かい　
yasooji haru yakuzengayu de sashimukai

my 80es birthday
this spring again I welcome it
with medicine ricesoup

小田利吉 Oda Tookichi

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薬膳に酔うて若葉の坂の道
yakuzen ni yoote wakaba no saka no michi

drunk from eating medicine -
the walk uphill amongst
young green leaves

後藤智津子 Gotoo Mitsuko


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Related words

kenkoo shokuhin 健康食品 health food diet, macrobiotics


futsukayoi ふつかよい(二日酔い/ 宿酔 )
hangover and its natural remedies


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Perilla-Blätter, Shiso

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Die Blätter sind ein orientalisches Gewürz und werden wie Petersilie verwendet.
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Konbu und Wakame
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Worldwide use


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Things found on the way


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Related words

***** WASHOKU : General Information
deutsch deutsche deutsches
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Tsumami Snack

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Snacks (tsumami, o-tsumami, otsumami)

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

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Explanation

tsumamimono つまみ物, 摘まみ物, つまみ, おつまみ
（御摘み）
entree, o-tsukidashi, 突き出し, o-tooshi お通し, oodoburu オードブル

A little snack to go with a beer or rice wine ...
at home a light dish prepared by mother, often just opening a bag full of something, from potato chips to some special chinmi, dried fish preparations. It can either be cold or freshly cooked food.

Tsumami is something you nibble inbetween sips of alcohol, it is the MA 間whilst drinking. It also prevents one to get drunk too fast. Most tsumami are salty, which in turn makes you thursty to have another drink.

At bars, bits of cheese are often served as tsumami.


Chinmi, special delicasies


TSUMAMU, つまむ(摘む／撮む／抓む) is a verb meaning to pick up something between your fingertips, like a pinch of salt.

O-Tsumami is a light snack, picked up with your fingers or with the chopsticks. Sometimes it is served as hors d'oeuvres, but it can also be just a single dish with a drink.

Tsumamigui つまみ食い means eating with your fingers, mostly before a meal or during the preparation of food.

Edamame, green soybeans snack, is a favorite amongst these fresh Autumn tsumami. And peanuts are rather common too.

Dry food as tsumami, kawakimono 乾き物（かわきもの）

In some restaurants in Kyoto you get a little tsumami sweet when ordering coffee.

Shukoo 酒肴（しゅこう）is another expression.
肴 is read sakana. The origin of this word is "rice wine and vegetables" 酒菜

肴（さかな）

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quote
Sakana (肴) or shukō (酒肴) is a Japanese term referring to food eaten as an accompaniment to alcohol.

The dishes may be similar in size to Spanish tapas and or they may be something a lot more substantial.
Sakana may also be referred to as otsumami; this term usually applies to smaller dishes.

Because fish, especially dried fish, was a popular choice for these dishes, over the years the term sakana also became the pronunciation for the kanji for fish (魚).

Types of sakana
In Japan, whenever alcohol is consumed, it is customary that the drinks are always accompanied with some sort of foodstuff. The term sakana traditionally refer to food served to accompany sake. These are usually quite salty and served in relatively small portions. However, since the 19th Century, Japanese beer has overtaken sake as the nation's most popular alcoholic beverage, and at the same time various foods designed to accompany beer have become popular. These dishes, served in restaurant-pubs known as izakaya, are usually more substantial than tapas although they are not considered a meal as such as they do not contain the all-important rice. Traditionally, the Japanese regarded sake, which is made from rice, as a substitute for white rice served in a standard Japanese meal, and as a result many Japanese do not eat rice and drink alcohol simultaneously.

Listed below are some common sakana.

Yakitori - grilled skewers of chicken and chicken parts
Kushiyaki - grilled skewers of meat or vegetables
Sashimi - slices of raw fish
Tsukemono - pickles
Kimchi - spicy Korean pickles
Sakana especially popular with beer:
Edamame - salted and steamed soybean pods
Sausages
Sakana especially popular with sake:
Shiokara - fermented, salted squid innards etc.
Roe
Uni - Sea Urchin roe
Ikura - salmon roe, salmon eggs
Mentaiko - spicy pollock roe
Tarako - pollock roe
Sujiko
Small snacks
Ika Ichiya-boshi - Dried squid
Ei-hire - dried skate
Seaweed
Cheese
Peanuts
Arare - crackers made primarily from rice flour with other ingredients
Tatami Iwashi - small dried sardines pressed into a cracker-like square form
©　More in the WIKIPEDIA !


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Shio kazunoko, 塩数の子 (しおかずのこ)
salted herring roe
This is a different preparation from those eaten in winter.
The salt is taken off by keepin in fresh water for a while, then sliced into small pieces and topped with katsuobushi and soy sauce. It is a favorite tsumami side dish in summer.
WASHOKU SAIJIKI


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Worldwide use

Kleinigkeit zu Essen; Horsd’œuvre, Knabberzeug, Häppchen zu alkoholischen Getränken

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Things found on the way


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HAIKU

のっぺ汁冷めても酒の肴なり
noppejiru samete mo sake no sakana nari

noppejiru soup -
even when cold it tastes
with my rice wine

source : 　www7.ocn.ne.jp
Tr. Gabi Greve

肴, this character reads sakana, but here refers to a tsumami snack with a drink.

WASHOKU : Noppejiru

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Related words

Uni 海胆 (うに) sea urchin and sea urchin roe (uni 雲丹)


***** WASHOKU : General Information

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Terminology

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Terminology used for Japanese Cooking


nigai ... 苦い(にがい ) nigami
bitter taste of coffee or chocolate


shibui ...渋い(しぶい) shibumi
adstringent, a flavor, strong and bitter tea, puckery taste of a persimmon.
Herb, bitter.




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Worldwide use


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*****WASHOKU : General Information

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Sakana ... Fischnamen

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Fischnamen

Fische schwimmen mit der Kuroshio-Strömung.


Fische im Winter


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Alphabetische LISTE

aji (鯵): Stachelmakrele
akagai (赤貝): Archenmuschel
ama-ebi (甘海老): Rohe Tiefseegarnele
aka-yagara (あかやがら): Flötenfisch
anago (穴子): Meeraal
aoyagi (青柳): Muschel
awabi (鮑): Seeohren .Abalone
ayu (鮎): Süßwasserlachs。Plecoglossus altivelis

buri (鰤): Bernsteinmakrele
chūtoro (中トロ): marmorierter Bauch vom Thunfisch
ebi (海老): Garnelen

hamachi (ハマチ): junger Gelbschwanz
hamaguri (蛤): Venusmuschel
hamo (鱧): Meeraal
hatahata (鰰): Sägebarsch
hikari-mono (光り物): "schimmernde Fische"
himo (紐): Rand der Archenmuschel
hiramasa (平政): Königsmakrele
hirame (鮃): Heilbutt
hokkigai (北寄貝): Klaffmuschel
hoshigarei (星鰈): gepunkteter Heilbutt
hotategai (帆立貝): Jakobsmuschel

ibodai (疣鯛): Japanischer Butterfisch
ika (烏賊): Kalmar oder Tintenfisch
inada (鰍): sehr junger Gelbschwanz
isaki (伊佐木; 鶏魚): gestreifter Port Jackson-Stierkopfhai
ise ebi (伊勢鰕): Languste oder Hummer
ishigarei (石鰈): Steinscholle

kaibashira (貝柱): Auge von Kammuschel oder Schellfisch (Augenmuskel)
kajiki (梶木): Schwertfisch
kani (蟹): Krabbe
kanpachi: sehr junger Gelbschwanz
karei (鰈): Scholle/Flunder
kasugo (かすご): junge Seebrasse
katsuo (鰹; 堅魚; 松魚): Echter Bonito
kawahagi (皮剥): Feilenfisch
kibinago: blaue Sprotte
kisu (鱚): Sillago
kochi (鯒): Plattkopf
kohada (小鰭): Fadenflossiger Maifisch
kurodai (黒鯛): Schnapper, dunkle Meerbrasse
kuruma-ebi (車蝦): Geisselgarnele

maguro (鮪): Thunfisch
makajiki (まかじき）: blauer Marlin
mamakari (ままかり): Sprotte
masu (鱒): Forelle
meji (maguro) (めじ): junger Thunfisch
mekajiki (真旗魚): Schwertfisch
mirugai (海松貝; 水松貝): Klaffmuschel
mutsu (むつ): Blaufisch oder Gnomenfisch

negi-toro (葱とろ): Bauchstück vom Thunfisch
ni-ika (煮烏賊): Kalmar

ohyoo (大鮃): Heilbutt
okoze (虎魚): Steinfisch
otoro, ootoro (おとろ): fette Bauchstücke vom Thunfisch

saba (鯖): Makrele
sake, shake (鮭): Lachs
sanma (秋刀魚): pazifischer Makrelenhecht
sawara (鰆): Stöcker
sayori (細魚): Halbschnäbler
seigo (せいご): junge Seebrasse

shako (蝦蛄): Heuschreckenkrebs
shibaebi (芝蝦): grau Garnele
shiitake (椎茸): Shiitake-Pilze
shima-aji (縞鰺): eine Variante der Stachelmakrele
shime-saba (締鯖): Makrele
shira-uo (白魚): Breitling
shiro maguro (白鮪): weisser Thunfisch
shiromi (白身): Fische mit weissem Fleisch

surimi (擂り身; 摺り身): Surimi
suzuki (鱸): Wolfsbarsch

tai (鯛): Roter Schnapper
tairagai (平貝): Flachmuschel
tako (章魚): Polyp (Oktopus)
torigai (鳥貝): Herzmuschel
toro (とろ): besonderes Bauchstück vom Thunfisch
tsubugai (つぶがい): Japanischer Schellfisch

unagi (鰻): Japanischer Aal
uni (海栗): Seeigelrogen


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Fische im Sommer


Fische der Saison


Frühling

Blaue Sprotte (kibinago)
Breitling (shirauo)
Felsfisch (mebaru, mebare)
Fliegender Fisch an der Küste (hama tobiuo)
Halbschnäbler (sayori)
Hering (nishin)
Skorpionfisch (kasago)
Stöcker, Spanische Makrele (sawara)


Sommer

Aal (unagi)
Bachforelle (iwana)
Bastard-Makrele (kanpachi)
Degenfisch (tachiuo)
Gelbschwanz, junger (hamachi)
Gestreifter Stierkopfhai (isaki)
Japanischer Butterfisch (ibodai)
Meeraal (anago)
Meerbrasse (Suzuki)
Plattkopf (kochi)
***** Iwashi 鰯 (いわし) sardines KIGO List and FOOD
Schwertfisch, Blauer Marlin (makajiki)
Seeaal (hamo)
Sillago (kisu)
Stachelmakrele (aji)
Steinfisch (okoze)
Süßwasserlachs (ayu)


Herbst

Atkamakrele (hokke)
Bonito (katsuo)
Feilenfisch (kawahagi)
Gepunkteter Heilbutt (hoshigarei)
Kalmar (ika)
Kaulkopf (kajika)
Lachs (sake, shake)
Lachsforelle (masu)
Lodde (shishamo)
Makrele (saba)
Makrelenhecht (sanma)
Regenbogenforelle (nijimasu)
Säbelfisch ?Schwertfisch (gindara) : Silver Cod fish
Steinscholle (ishigarei)
Südlicher Kaiserbarsch (kinmedai)


Winter

Alse/Maifisch (kohada/shinko)
Blaubarsch (mutsu)
Breitling (shirauo)
Edelhecht (kamasu)
Gelbhäutiger Thunfisch (kihada)
Gelbschwanz (buri)
Glattbutt (hirame)
Großaugen-Thunfisch (mebachi)
Indischer Thunfisch (minami maguro)
Kabeljau (tara)
Kugelfisch (fugu)
Makrele (saba)
Sägebarsch (hatahata)
Schwarzer Thunfisch (kuromaguro)
Seebrasse (tai)
Seeteufel (ankoo)
Seezunge (karei)
Stint (wakasagi)
Stöcker (sawara)
Südlicher Kaiserbarsch (kinmedai)
Thunfisch (maguro)
Ziegelfisch (amadai)


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Related words

***** WASHOKU : General Information


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To GLOSSARY / Vokabelliste

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Shogayaki Ginger Meat

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Shogayaki Ginger Roasted Meat

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

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Explanation


Shoogayaki, 生姜焼き, しょうが焼き
. . . CLICK here for Photos !


It is delicious in summer.

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Shoga-yaki is simple but is a very popular dish in Japanese cuisine. Shoga means ginger, and yaki means grill or fry. Fresh ginger is an important ingredient as it is often used in Japanese cooking. Common main ingredients in shogayaki are beef or pork. Pork shogayaki is the most popular.

Shogayaki is often put in a lunch box since it still tastes good when it's cold. Of course, it's the best to be served hot. Placing shoga-yaki on top of hot plain rice is a good way to serve. If you serve it on a plate, put thinly chopped cabbage on the side.
source : 　japanesefood.about.com

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HAIKU



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Senbei Arare

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rice crackers (senbei 煎餅)

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

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There are many specialities with the name ... senbei.
Some are made from rice flour, some from mochigome rice flour and others from wheat flour.

age senbei 揚げせんべい deep-fried crackers
chibimaru senbei ちび丸せんべい, for Chibi Mariko Manga
ebisenbei, ebisen　えびせんべい with shrimp
goma senbei 胡椒せんべい with sesame seeds
haatogata senbei ハート型せんべい shape of a heart
oshiage senbei 押上せんべい
shoyu senbei with soy sauce 醤油せんべい (しょうゆせんべい)
shio senbei with salt 塩せんべい
tai senbei 鯛せんべい with sea bream
teyaki senbei 手焼きせんべい handmade senbei

ebisenbei from shiba-ebi, Aichi prefecture

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- - - - - other types are made from glutinous rice:
arare あられ
okaki おかき (御欠き)
kakimochi 欠き餅(もち)

quote
Arare (あられ "hailstones") is a type of bite-sized Japanese cracker made from glutinous rice and flavored with soy sauce. The size and shapes are what distinguish arare from senbei.
There are many different sizes, colors, and shapes of arare. Some are sweet, and others savory. One, called norimaki arare (nori meaning an edible seaweed foodstuff in the form of a dried sheet; maki meaning roll shape) is wrapped with dried nori seaweed. Another, kakinotane (柿の種, kakinotane), takes its name from its resemblance to a persimmon seed. (Kaki is Japanese for "persimmon".) Kakinotane are often sold with peanuts, a combination called kakipī (かきピー, kakipī. These are a popular snack to accompany Japanese beer.

Japanese typically consume arare to celebrate the Doll Festival (Hinamatsuri), on March 3, Girls' Day in Japan. The arare made during the festival are very colorful - pink, yellow, white, brown, light green, and so on. Regular arare can be bought throughout the year, but the colorful ones are only available around January to March in anticipation of the Doll Festival.
©　More in the WIKIPEDIA !


. arare ochazuke あられお茶漬 Arare with green tea
from Mie prefecture


- - - - - My Photo Album - - - - -
Senbei


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Senbei (irimochi) (煎餅, せんべい)
are Japanese crackers, made from nonglutinous rice. They come in various shapes, sizes, and flavors, usually savory but sometimes sweet. Senbei are often eaten with green tea as a casual snack and offered to visiting house guests as a courtesy refreshment.

Senbei are usually cooked by being baked or grilled, traditionally over charcoal. While being prepared they may be brushed with a flavoring sauce, often one made of shoyu and mirin. They may then be wrapped with a layer of nori. Alternatively they may be flavored with salt or so-called "salad" flavoring.

In China, senbei are called jiānbang (煎餅). There are varieties like Shandong Jianbing and Tianjin Jianbing. However, these are in actuality a different food. In China, they are more like wraps and pancakes, similar to okonomiyaki, whereas in Japan they are hard (not floppy), and are bite-sized snacks rather than meals.

Sweet senbei (甘味煎餅) came to Japan during the Tang dynasty, the first recorded usage in 737 AD, and still are very similar to Tang traditional styles, originally often baked in the Kansai area, of which include the traditional "roof tile" senbei. These include ingredients like potato and wheat flour or glutinous rice, and are similar to castella cakes. (Not like what people most think of senbei today).

What Japanese commonly refer to as sembei nowadays was popularized by a shop in the Edo Period, Sōkajuku, which spread salty soy sauce flavored sembei throughout Japan.
- Soka Senbei, see below -

There are several types of traditional Japanese senbei. They include the 2 categories, sweet sembei (over 15 types) and rice candy senbei (米菓煎餅),
and others, which include even fish senbei (魚せんべい), lotus senbei (蓮根煎餅) and bone senbei (骨せんべい) from fish bones.

Modern senbei versions are very inventive and may include flavorings can which range from kimchi to wasabi to curry to chocolate.

Kansai senbei tend to use glutinous rice and have a lightly seasoned and delicate in texture (saku saku). Kantō senbei were originally based on uruchimai, a non-glutinous rice, and they tend to be more crunchy (kari kari) and richly flavored.
©　More in the WIKIPEDIA !


. Food vendors in Edo .

senbeiya, senbei-ya　煎餅屋 Sembei shop, Senbei shop
Senbei were very popular in Edo and sold at many shops.

Danjuroo senbei 団十郎煎餅
named after the popular Kabuki actor Ichikawa Danjuro were especially popular. They were round and imprinted with the family crest of the Danjuro family, the 三升 Mimasu.

Asagao Senbei 朝顔煎餅 / 朝顔せんべい morning glory rice crackers
were mentioned in the Kabuki play
. Sukeroku yukari no Edo-zakura 助六由縁江戸桜 .
The funny clown actor was named 朝顔仙平 Asagao Senbei. The painting of the actor's face was related to various parts of a morning glory.


source : kabuki-za.com/syoku

The play has a long monologue about the various uses on senbei.
senbei zukushi せんべい尽くし

「事もおろかやこの糸びんは砂糖煎餅が孫、羽衣せんべえはおれが姉様、
双六（すごろく）せんべえとは行逢（ゆきあ）い兄弟、姿見煎餅はおらがいとこ、
竹村の堅巻せんべえが親分に、
朝顔仙平という色奴（いろやっこ）様だ」

They were sold by Fujiya Seizaemon.
- reference source : tukitodora.exblog.jp -

and modern Kabuki Senbei　歌舞伎せんべい



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. Kokeshi Senbei こけし　せんべい .

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Darums Senbei from Maebashi だるま煎餅　
前橋の丸福本舗
Gunma Prefecture



七転び八起き
Nanakorobi yaoki
seven times down, eight times up - - - Daruma Lore

八起せんべい Yaoki Senbei







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Asakusa Iriyama Senbei shop 入山せんべい





- reference source : shinise.tv/iriyamasenbei... -


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Edo Daruma Hakkei 江戸だるま八景
Eight views of Daruma in Edo





Eight different flavors of Daruma Senbei!
だるまの形をした8種類のおせんべい。Nihonbashi Nishiki Horin
- reference source : 日本橋錦豊琳 -


. Hokusai, Great Wave and Tsunami
北斎　津波　 .


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Fish bones roasted "like senbei",
hone senbei 骨せんべい

If you grill fish at home, you can grill the big bones in a final round to produce your own. They are full of calcium and good for children and the elderly. They are sold as a snack.


Knochen-Kräcker

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Ebisenbei from Hokkaido えびせんべい
ebisen えびせん


source : 　store.shopping.yahoo.co.jp

かにせん kanisen with crabmeat
わかめせんwakamesen with wakame seaweed
うにせん unisen with sea urchins

えびせんべい・抹茶 ebisenbei macha .. shrimps with green tea
えびせんべい・かぼちゃebisenbei kabocha shrimps .. with pumpkin
えびせんべい・いかすみえびせんebisenbei ikasumi ... with ink from the squidえびせんべい・えびせんべい・わさびせん kawaebi ... with river shrimp

and many more !

Buson-An and Sakura-Ebisen 蕪村菴 さくらえびせんべい




Darume Ebiesn だるま海老せん
桂新堂




「和物」プリントえびせんべい福だるま

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Kappa Ebisen　かっぱえびせん



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Kappa Ebisen (かっぱえびせん) is a Japanese snack food produced by Calbee of Japan in Hatsukaichi, Hiroshima. It is a crunchy, shrimp-flavored snack resembling Krupuk, Indonesian traditional snack food and It became very popular in Japan. The version produced by Calbee America is called Shrimp Flavored Chips.
The primary ingredients of Kappa Ebisen are wheat flour, vegetable oil, starch, shrimp, sugar, salt, baking powder, amino acid and sweetening.
Kappa Ebisen was first produced and sold by Calbee in 1964 and has gained wide popularity among Japanese consumers as a snack food. Its simplicity makes it a popular snack in many settings, and is often a popular choice for karaoke or as a bar snack. ...
- - - More in the WIKIPEDIA !


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. Ichiyo Senbei 一葉煎餅(いちようせんべい) 　
In honor of the poetess Higuchi Ichiyo 樋口 一葉

. Ishida Mitsunari 石田三成 せんべい
In honor of the famous samurai 　

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Jibachi senbei 地蜂煎餅, 地蜂せんべい
Wasp rice crackers



In Omachi, 120 miles northwest of Tokyo, there is a fan club Omachi Jibachi Aikokai (Omachi digger wasps lovers group) that has teamed up with a local biscuit maker to create jibachi senbei, or digger wasp rice crackers.
Elderly wasp hunters from the village, who are mostly in their 80s, catch the insects in nearby forests, boil them in water, dry and sprinkle them over the cracker mix, which is then stamped by hot iron cracker cutters.
Five or six black digger wasps are added to the rice cracker each, clearly visible to the naked eye and while the senior citizens love them, young Japanese see the bugs and refuse to eat the senbei!
source : 　japansugoi.com

Sold in a bag with 20 pieces.

More about
Konchu Ryori, konchuu ryoori 昆虫料理 Insects as food


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Imaya Senbei Store, Kanazawa 今屋のおせんべい　


burandii senbei, burandei senbei ブランデーせんべい / ブランデー煎餅
senbei with brandy flavor
. . . CLICK here for Photos !
from Tsukui Senbei Shop 津久井せんべい本舗
They even got an official prize 内閣総理大臣賞受賞.
They are normal senbei covered with a layer of flour mixed with real French brandy.
The owner was inspired by whiskey bonbons and tried his family trade, senbei, with various flavors. Now they create 30 different ones for example
koohii senbei 珈琲煎餅 senbei with coffee flavor
wain senbei ワインせんべい wine flavor senbei


There are also wine senbei in memory of Takeda Shingen from Yamanashi.
武田信玄のワインセンベイ


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karee senbei カレーのおせんべい sembei with curry flavor
. . . CLICK here for Photos !


kootsuu anzen senbei 交通安全せんべい
senbei used in campaigns for safe driving


. Masakado Senbei 将門煎餅 .
for Taira no Masakado 平将門 / 平將門 (? – 940)

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Nanbu senbei, Nambu senbei 南部せんべい
from Morioka, former Nambu province
Nambu Sembei, waffles from Nanbu
Made from wheat flour, salt and water. The dough is pressed into round waffle molds with long handles and baked over charcoals. The overflowing baked dough is cut off and also sold as "ears" mimi to put into soup.
They come in variuos flavors. Originated in Hachinohe, where there are many local brands in the shelves of the supermarkets.
. . . CLICK here for Photos !

senbeijiru せんべい汁 senbei soup
Make soup with vegetables, mushrooms and meat and add Nanbu senbei just before eating.
There is a special senbei brand which does not dissolve in hot water.




senbei aisu　せんべいアイス Senbei filled with ice cream !




- - - - - Nambu-Waffeln
Die berühmten Nambu-Waffeln kommen aus der Stadt Hachinohe, die in der heutigen Präfektur Aomori liegt, einst die Domäne Nambu. Früher dienten die Waffeln als haltbare Nahrungsmittel für die langen Wintermonate.

In den Supermärkten von Hachinohe finden sich endlose Regale mit über 40 Sembei-Sorten, allein zehn davon mit Sesam. Meistens werden sie in kleinen Familienbetrieben von Hand gebacken, sodass jede Sorte ihren einzigartigen Geschmack erhält.

Bei ganz einfachen Waffeln besteht der Teig lediglich aus Weizenmehl, Salz und Wasser. Die Sembei werden in Waffeleisen mit langen Griffen über glühenden Holzkohlen oder in einem elektrischen Heizgerät gebacken. Die Temperatur für Waffeln ohne Füllung sollte 130 °C betragen. Der Bäcker muss darauf achten, sie ständig zu wenden, damit sie nicht anbrennen. Mittlerweile wurden auch spezielle Maschinen zur Waffel-Herstellung entwickelt, die in Kleinbetrieben bis zu 3000 Waffeln täglich backen können. Die Bäcker allerdings müssen stets wachsam sein, da gleichzeitig Teig in die Formen gegossen und Waffeln aus den Formen herausgenommen werden mussen.



Zur Geschmacksverfeinerung wird häufig schwarzer Sesam mitgebacken, der den Waffeln einen unverwechselbar aromatischen Geschmack gibt. Einige Hersteller bestellen das unverzichtbare Salz für den Teig sogar aus den Hochebenen von Tibet, weil dieses Natursalz dank seines Mineralgehaltes dem Gebäck überraschenderweise eine gewisse natürliche Süße verleiht.

Für andere Sorten werden klein gehackte Erdnüsse mit etwas Zucker eingebacken. Andere Mischungen ergeben sich aus Äpfeln und Kürbissen, Süßkartoffeln und Shiso-Blättern. Auch verschiedene Getreidesorten werden beigemischt. Für einen herzhafteren Geschmack kommen Zwiebeln, Sojasauce, Chili, Tintenfisch oder Jakobsmuscheln mit in den Teig.

Der bei der Herstellung am Rand herausquellende Teig wird nicht entfernt, sondern mitgebacken, und in Körben gesammelt. Viele Kunden lieben diese von den Japanern »Ohren« genannten Reststücke als Zutat für die tägliche Suppe. Sie kommen daher auch in den Verkauf. Ebenfalls als Suppenzutat, und zwar für Eintöpfe im Winter Senbeijiru, werden weiße Sembei gebacken. Sie sind sehr hart und lösen sich im heißen Wasser nur langsam auf. Weitere Zutaten dieses Eintopfs sind Hühnerfleisch, Wintergemüse, Pilze – und alles, was der Familie schmeckt.

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ninniku agesenbei ニンニク揚げせんべい
fried senbei with garlic


from Northern Japan, Fukushima
also with cheese flavor

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Soka senbei, Sooka senbei 草加せんべい
Soka (Sooka), Saitama, a famous senbei city
埼玉県草加市


A Senbei (Rice Cracker) is the traditional confectionery of Soka. There are, however, many people make a mistake that it is Tokyo's specialty product. For this reason, we would like to let you have a correct understanding that how our local special product "Senbei" has been made and has become famous in all over Japan. Also, in February 2006, Soka Senbei was specified as " regional food brand (the genuine product made at the genuine place)", and in June 2007, it was registered as "regional organization trademark". For such the situation, Soka Senbei has been recognized as the brand name nevertheless there are many similar products being manufactured and sold. Here, we would consider how we should make more popular the brand name value of the real genuine "Soka Senbei"

Origin of Soka Senbei
When Town Soka was busy as the post town point on Nikko Kaido (Nikko Highway leading to Nikko) during the era of Edo, Ms "Osen-san" was selling dumpling cakes. One day, under suggestion from a passerby "samurai", she made a sort of Senbei in the shape of a baked rice cracker by crashing dumpling cake to flat and keeping it dry under the sun heat. It has been told that she, then, began making and selling it.

History of Soka Senbei
With regard to the history of our special product "Soka Senbei", we would herein introduce how it has finally become popular all over Japan as follows.
Hard Baked Rice Crackers were changed to Flat Salty Senbei during the era of Edo.

The Soka region was the typical village for cultivation of rice and in order to store surplus rice, people made Senbei, initially called Kata-Mochi (Hard Rice Cake).
When the Soka Post Town was set up during the era of Edo, there were many teahouses and food shops along with Nikko Kaido Road and this preservative food were being sold to travelers, which finally became very popular. At the early stage, salt was mixed into the Senbei rice cracker, but after the end of Edo era, it changed to put soybean sauce (shoyu) on a flat shaped Senbei after baking. At the beginning, some shops were called Salt Senbei Shops.

Turning Point was when the Senbei was presented to the Emperor
-- Eras of Meiji to Taisho

From the later of Meiji era, Soka Senbei shops had been gradually increased but many of them handled the Senbei as the side job in addition to sell other general merchandizes.
At the time of Taisho (after the era of Meiji), the Japanese army had a comprehensive military practice in Kawagoe and Soka Senbei was presented to Emperor Taisho, who was, then, the general commander of the Japanese army. This fact became the good turning point to expand the Senbei business.
The Soka Senbei was specified and expanded to all over Japan because "the emperor family purchased the delicious senbei". The local Soka Senbei Industry has been established, which was further expanded around that time and begun to enjoy making the product as the Soka's specialty product. It, then, continued making a prosperous progress for expansion.

Time of Sufferings, Glory and Fog
-- From Eras of Showa to Heisei
The Soka Senbei industry had made a good progress when entered to the era of Showa. However, during the Second World War, it had become very difficult time to obtain the material - i.e., rice - due to the severe control by the government on rice, so that many Soka Senbei Manufacturers (shops) had to discontinue the business one by one. Some of them, however, continued business obtaining the rice material somehow under the severe control by the authority (police). That time was the most difficult time for the Soka Senbei industry.

But only the good thing was Soka Senbei Manufactures maintained the manufacturing method (technique) under the dangerous situation (by police and military group).　This was very good and lucky because the police authority is controlling rice distribution at the black market very severely, but some shops obtained the material (rice) somehow. Under such situation, the industry kept the traditional technique to make the Senbei, which is now greatly contributed for the industry and the market.

During the time of 1960s, the rice control was discontinued and the industry could follow the way of the high degree economic growth as the same as other main industries. Again, the name of Soka Senbei had been well known through special sales campaigns at department stores and big railway station's shopping areas.

However, in a proportion to rising of the well-known product name as "Soka Senbei", Senbei makers of other regions had begun making similar products even under different production methods. They began selling under the name of Soka Senbei at many places in Japan nevertheless the quality and taste were not good as the genuine Soka Senbei. As the result, although the name of "Soka Senbei" could obtain the good popularity, its reliability was deteriorated and the definition of "Soka Senbei" could badly become vaguely. The tendency has been continued to today.
source : 　www.city.soka.saitama.jp

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Takabe Jinja Senbei 高家（たかべ）神社煎餅
In honor of the God of Cooking,
God of Iwakamutsukari no Mikoto 磐鹿六雁命


. Tokyo Sky Tree Senbei 東京スカイツリー .
May 22, 2012 - Grand Opening

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Unzen yusenpei ゆせんぺい senbei from hot spring water
Nagasaki, Mount Unzen

. Urashima Taro 浦島太郎 Ebisen えびせんべい .

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Lucky Waffles with Toys inside, fukutoku senbei 福徳せんべい

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Yaotsu Senbei 八百津町　せんべい
From Yaotsu Town, Gifu.
They produce about 100 different kinds of senbei with many flavors.
The latest is a huge one of 1 meter diameter, made for events to share with the kids.
sauce yakisoba senbei　ソース焼きそばせんべい is loved by younger people.
Senbei as containers of local ice cream, eaten with a senbei formed like a spoon.

. . . CLICK here for Photos !


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Worldwide use

Reiskräcker, Waffeln, Nanbu-Waffeln
Gebäck

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Things found on the way

- - - Naschen erlaubt: Sembei
Unter Sembei fasst man in Japan verschiedene Gebäck-, Waffel-, und Kräckersorten zusammen, die entweder aus Reismehl, Mochigome-Klebreismehl oder Weizenmehl gebacken und flach gepresst sind. Sie können süßlich oder salzig schmecken. Eine Sembei-Dose ist in jedem japanischen Haushalt zu finden, denn Sembei bilden das Mindestmaß an Gastfreundschaft. Kommen Gäste ins Haus, wird als erstes grüner Tee gekocht, gleich darauf werden Sembei aus der Dose genommen, auf einem Servierteller angerichtet und vor die Gäste auf den niedrigen Tisch gestellt. Der grüne Tee folgt unverzüglich. Sembei sind nicht nur für Gäste ein beliebter Snack, sondern auch für die ganze Familie. Sie werden zu jeder Tageszeit gegessen.

Das Gebäck gibt es in unzähligen Geschmacksrichtungen mit Sojasauce oder anderen Zutaten gewürzt. Sie sind rund oder viereckig, sternförmig oder wie ein Dachziegel geformt. Am beliebtesten ist die flache, runde Sembei-Sorte aus einfachem Reismehl mit dem Geschmack von Sojasauce. Sie verbreitete sich ab dem 17. Jahrhundert von Edo (heute Tokyo) aus über ganz Japan. Diese Sembei sind besonders knusprig und werden durch weitere Zutaten im Geschmack variiert.

In vielen Städten mit Sehenswürdigkeiten gibt es Geschäfte, die gleich am Ortseingang oder Bahnhof frische Sembei herstellen und einzeln verkaufen. Der verlockende Röstduft zieht die Kunden schon von weitem an, die hier Reisemitbringsel (meibutsu) aus der Gegend erstehen können. In Japan ist es üblich, von einer Reise etwas für die Daheimgebliebenen, insbesondere Arbeitskollegen, mitzubringen. Sehr gern werden Sembei, die zusammen in der Pause genascht werden können, nach einem Urlaub verschenkt.

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HAIKU

煎餅をいぬがかむ音花の雨
senbei o inu ga kamu oto hana no ame

the sound of senbei
when my dog crunches them...
rain on the cherry blossoms

Hoshino Tatsuko 星野立子
Tr. Gabi Greve

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long autumn rain -
the smell of senbei and
smoked cheese



These senbei, rice crackers, have a very typical smell. They are called mame mochi with roasted soybeans, from Tokachi, Hokkaido. Each one is wrapped in an extra pouch and when you open one, the rich fragrance of rice emerges from it.

Gabi Greve, September 2009


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Related words

***** WASHOKU : General Information

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[ . BACK to WORLDKIGO . TOP . ]
- #senbei #sembei #ricecrackers #kappaebisen #ebisen -
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Samurai Cooking

[ . BACK to WORLDKIGO TOP . ]
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Samurai Cooking
and
The Samurai Gourmet

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Samurai Cooking aims to put
Japanese cuisine into American hearts and homes

A TV cooking program focused on Japanese cuisine will start on a major U.S. network on Sunday, amid the ever-growing health craze in the United States.

Dubbed "Samurai Cooking,"
the 30-minute, monthly program on ABC
will chow down on California rolls in its first show prior to the Christmas party season, followed by sukiyaki, tempura, teriyaki, donburi, nabe and tonkatsu in subsequent shows.

Japanese food has gained a reputation overseas of being healthy, safe and delicious, and sushi is now a common sight in supermarkets in major cities around the world.

Samurai Cooking will now take a step into American homes and encourage foodies to try to learn to prepare Japanese dishes at home. The program is also aimed at changing stereotypical images of Japanese food, such as being too pricy, luxurious and aloof for the average American to enjoy.

Three Japanese women living in San Francisco -- Satoko Kuni, manager of a planning company, Matsuno Kuhara Patrick, engaged in cultural exchange activities through a nonprofit organization, and Yumi Sato, associate professor at a university -- were behind the launch of the TV program.


From Japan, food culture researcher and essayist Chieko Honma helped the three women. A one-time resident in the U.S. and a friend of Kuhara and others, Honma visited the Agriculture Ministry in Tokyo to gain support for their drive, while several Japanese food companies have decided to sponsor the TV program.

source : 　Megumi Nishikawa, Mainichi Shimbun
December 7, 2008



米国の一般家庭向けに和食の作り方を伝授する３０分番組
「サムライ・クッキング」


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”サムライクッキング”

Cooking program on NTT東日本
金本・Ｊ・ノリツグさん, アイドルの安めぐみさん
presents food that even men can do easily.

From 2005, June ...


source : 　www.kite-inc.jp


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Worldwide use


- source : www.amazon.com




The Samurai Gourmet "武士の食卓"
Check out the many recipes on facebook !
- source : facebook


. WASHOKU - Samurai Gourmet .


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Things found on the way


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HAIKU


samurai cooking ...
should he laugh or
start crying ...

anonymous


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Related words

***** WASHOKU : General Information
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