Kara-age Tatsuta-age

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Kara-age and Tatsuta-age

Kara-age, karaage 唐揚げ
deep-frying food
The meat is cut to bite-sizes and powdered with katakuriko starch or wheat flour. It is then deep-fried.
The flour is sometimes flavored with garlic.
The meat is not marinated before powdering.
This is a difference to the following:



Tatsuta-age, tatsutaage 竜田揚げ

The preparation is similar to KARA-AGE.

For this method, the meat is first marinated in soy sauce and mirin, and then powdered with katakuriko starch only.


Any kind of meat or other ingredients can be used with these two methods.
Sometimes even dried plums (ume-boshi) are prepared in this way.


The color of chicken fried "a la Tatsuta" reminds of the red leaves along the Tatsuta River 竜田川 in Kyoto and the princess Tatsuta-Hime.

. Tatsutahime, Tazutahime, Tazuta-hime
竜田姫 / 立田姫 　
and the autumn wind



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Chicken karaage

2-4 boneless chicken thighs, depending on how big they are
A piece of fresh ginger about the size of your thumb, grated
3 Tbs soy sauce
1 Tbs sake or sherry
cornstarch
peanut oil for deep frying

Cut up the chicken thighs into bite-sized pieces. You can take off the skin if you like, though it does make the chicken crispier.

Put the chicken pieces in a bowl. Add the grated ginger, soy sauce and sake, and mix well. Let marinate for a minimum of 1/2 hour, and up to about 1 hour (not too long or the salt in the soy sauce will toughen up the chicken.)

Heat the oil. Toss in enough cornstarch into the marinated chicken so that each piece is completely coated. Fry the chicken pieces a few at a time until a deep golden brown.

Drain well, and eat with a squeeze of lemon juice.
source : www.justhungry.com


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Toriniku no tatsuta-age (marinated Fried Chicken)

Ingredients
1 lb boneless chicken
3 tablespoons Japanese soy sauce
2 tablespoons sake (Japanese rice wine)
2 tablespoons sugar
4 tablespoons cornflour
oil (for deep frying)

Directions
1 Cut chicken into bite-size square and marinate in a mixture of soy sauce, sake, and sugar for at least 1 hour.
2 Drain chicken, roll pieces in cornflour, and set aside for 10 minutes.
3 Heat oil to 350 degrees F in a deep pan.
4 Fry chicken in small batches for about 2-3 minutes or until golden brown and crisp.
5 Drain on absorbent paper and serve hot.
source : www.recipezaar.com

Mariniertes Hühnchen gebraten


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Kanroni

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Simmered fish (kanroni)

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

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Explanation


Kanroni, kanro-ni かんろに (甘露煮)
"sweet dew simmering"
sweet dew boil

small fish like ayu, haze or funa are first simmered until they are almost done. Next they are simmered in a mix of soy sauce, mirin or mizuame syrup until they have a fine shine and the bones are soft enough to be eaten.

. . . CLICK here for Photos !


The word is also used for a kind of fruit candy for chestnuts, figs, kumquats or other fruit in clear syrup.

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kanrozuke　甘露漬　甘露漬け sweet preserved fruit or other food

kazunoko can be preserved with soy sauce, kooji or sake for the New Year.


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süßeingekochter Essen
Kochen mit Zucker und Mirin

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HAIKU

甘露煮や寒鮒の金なほのこり　　　
kanro-ni ya kanbuna no kin nao nokori 　　　　

sweetly simmered ...　　
the gold of the crucian carp
still remains

Kato Shunson (Katoo Shunson) 加藤楸邨


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***** Tsukudani


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Kushiage Kushikatsu

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Deep-fried food on skewers (kushiage, kushi-age)

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

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Explanation

kushiage, kushi-age くしあげ (串揚げ）
deep-fried food pieces on bamboo sticks




kushikatsu 串カツ pork meat on skewers

This is a kind of kebab (kebob) food or satee preparation. The ingredients are cut into bite-size, put on a bamboo skewer, sometimes dipped in batter before frying in hot oil.

You can order it ready-made, or watch the cook do your order from the counter or have a deep-fry set on your table and fry the pieces yourself, while you enjoy a beer with your friends.

Vegetables, meat and seafood are used, the imagiation is free to combine.

A special sauce (tare) is usually served for dipping. Favorites are tonkatsu soosu (トンカツソース） cutlet sauce and Worcester sauce. Famous speciality restaurants have sauces of their own tradition.

Kushiage is a favorite of the Kansai area, especially Osaka.
See DARUMA LINK below.


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Some kushi-age dishes

ebi no shisomaki 海老の紫蘇巻き
shrimp wrapped with peril leaves
. . . CLICK here for Photos !

gyuuniku no chiizu hasami 牛肉のチーズはさみ
cheese sandwiched in beef

mitsuba no kisu fish maki 三つ葉のキス巻き
honewort wrapped with sand borer
. . . CLICK here for Photos !

nasu no shooga fuumi minchizume ナスのしょうが風味ミンチづめ
eggplant flavored with ginger, stuffed with minced meat

shiitake no ebi surimizumeしいたけのエビすり身づめ
shiitake mushrooms stuffed with minced shrimp

Yanaka shooga no buta roosu maki 谷中しょうがの豚ロース巻き
Yanaka ginger wrapped with pork loin


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Kushikatsu Daruma ... 串カツ『だるま』
Restaurant in Osaka. Kushiyaki Food

Details about kushikatsu are here !


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HAIKU



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Related words

***** Osaka no kuidaoreEat until you are broke and drop down


***** WASHOKU : COOKING METHODS

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Ibusu smoking

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Smoking (ibusu)

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

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Explanation

iburi, ibusu　燻す　（いぶす）　smoking
with wooden chips, often cherry wood.

kunsei 薫製 (くんせい) smoked food
kunsei no ryoori 薫製の材料
. . . CLICK here for Photos !


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iburidoofu　いぶり豆腐　smoked tofu 燻り豆腐
岐阜県郡上市大和町栗巣1670-1 from Gifu
is very hard and has a yellow outside. smoked with cherry tree chips.

In the village of Yamato in Gujo, Gifu prefecture, tofu was a special treat for festivals and celebrations and a precious source of protein.
Many families produced it in wooden boxes for 12 pieces at a time. The tofu was pressed in these boxes with heavy stones and became quite firm and strong. It was then smoked in special cupboards with various vents for regulating the smoke and humidity of the oven.

母袋工房　(もたいこうぼう) Motai Kooboo
toofu no kunsei 豆腐の燻製 smoked tofu

The production started in the Kamakure period, others say from the Heike refugees. There is a Kamakura Kaido in the area of Motai 母袋地区. People could use it as a travel proviant, because it kept well on the long mountain crossing roads.
source : 　母袋工房 Motai Kobo


Now it is still produced as a proud relic of the village food culture.
You can put it in zooni soup, on crackers as entree or fried like tempura and many other ways to eat it.
It can be kept for more than 30 days after producing it.

Tofu, toofu, dofu, doofu 豆腐
Soy bean curd and its preparations



iburidoofu is also prepared in Iwate and Nagano.


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iburi gakko, iburigakko いぶりがっこ smoked radish pickles
from Akita, Yokote town
Around october, farmers dried many radishes over the daily cooking hearth in the kitchen. Or they are smoked with cherry wood chips in special rooms for about one week, since daikon can not be dried outside in the freezing air. The dried and smoked radishes were then pickled with salt, zarame raw suger and rice bran for two to three months, before they were ready. Some families put chili or benibana leaves to the mix. Some even use cooked genmai brown rice for the mix.
gakko is the local dialect for pickled food.
. . . CLICK here for Photos !


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iburijio, iburi shio 燻り塩
salt smoked with cherry chips
The sea salt comes from Oga peninsular in Akita.
. . . CLICK here for Photos !

quote
The resulting sea salt is rich in minerals - magnesium, calcium and potassium, thus its flavor is complex and round. Iburi-Jio Cherry is perfect as condiment to accompany such traditional Japanese fare as tempura, sashimi and grilled seafood, chicken and meat dishes. Adding it to soups, braised or simmered dishes both in Japanese and Western preparations requiring salt surely adds unique flavor to those dishes. American style barbecue meat preparations are ideal for using Iburi-Jio Cherry.
Iburi-Jio Cherry is a relatively new product. Its production began in 2002 inspired by the Akita Prefecture's famed iburi-gakko, a smoked and pickled daikon radish.

The Iburi smoking technique has been an important method for preserving the local crop of daikon radishes for consumption during the long, cold winters of the region. Traditionally the locals have hung as many daikondaikon is then pickled in salt and rice bran mixture to complete the preservation process. radishes as possible from the ceiling above the hearth in each home. After weeks of exposure to the smoke, the wonderfully aromatic

To produce Iburi-Jio Cherry the salt is smoked with roasting pure cherry wood, with neither additives nor chemical treatments of any kind applied to the salt. The excellent flavor of the sea salt only acquires its fragrant smoky flavor and aroma only from the cherry wood.
source : The Meadow, 2008


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HAIKU

iburizumi いぶり炭（いぶりずみ）smoked ashes
kigo for all winter





如月やいぶりがつこの噛み応へ
kisaragi ya iburigakkoo no kamigotae

it's february -
the great crunchiness
of smoked radish pickles

Toyama Izuko 冨山いづこ


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船たでる火のいぶりけり流れ海苔　
fune tateru hi no iburikeri nargare nori

Tanaka Kootaroo, Tanaka Kotaro 田中貢太郎 （1880―1941）


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WASHOKU : Regional Japanese Dishes


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Hitashi

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Quickly boiled vegetables (ohitashi お浸し)

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

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Explanation

Ohitashi, o-hitashi is a preparation of quickly boiling vegetables, most often spinach leaves
and add soy sauce and other flavors.
Sometimes the vegetables are left soaking in cold water over night.

Leaves of mustard greens, kale, yaakon ヤーコンの葉 and others are also prepared in this way.
The boiling is very short, sometimes just two minutes.

The verb HITASU 浸す (ひたす) means soaking or steeping.

. . . CLICK here for Photos !


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Sansai 山菜 　Mountain vegetables are often prepared as ohitashi.

. . . . . Including
Kogomi こごみ kind of fern
Nobiru のびる (野蒜) wild rocambole
Ooba giboshi おおばぎぼうし (大葉擬宝珠) Hosta


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quote
Spinach Ohitashi

What you need:

A pound of fresh spinach, well cleaned. Young spinach is preferable.
2 tbsp of soy sauce (if desired)
2 tbsp of water (if desired)
Sesame seeds or other condiments to taste

Bring some water to a boil. Hold the bunch of spinach by the leaves, and dunk it the stemmy end into the boiling water. Hold it there for about half a minute, then push the spinach all the way into the water. Boil it until the stems soften, but not until the spinach turns into mush; about 2 minutes.

Drain the spinach and rinse with cold water until it's cool enough to handle. Squeeze the spinach into an orange-sized ball, then squeeze some more to get all the water you can out of it. Put the ball into a bowl, mix the water and soy sauce, and pour that over the spinach ball. Let the foliage sit for 10 or so minutes. Then squeeze out the excess moisture, gently pull the ball apart, and find four large, wide leaves. Set these aside; you'll use them as wrappers.

Separate the spinach well enough that you can line up the leaves. Put down one of the large leaves you separated out and spread the leafy part out. Put down the other one on top of the first with the stem pointing in the opposite direction, so it's on top of the first one's leaf, and spread out its leaf similarly. Now lay out the rest of the spinach leaves on top of the first two, but don't spread out the leaves; instead, make a kind of log shape the length of the spinach leaves. Have some stems on one side and some stems on the other. When you've got them all in place squeeze them together, then roll them in the first two leaves. Set out the other two leaves you set aside, unfolding them on top of the log, stems pointing in opposite directions, then roll the log up so it has another layer of leaf wrapper.

Now take a very sharp, nonserrated knife - a sushi knife works for me - and cut this into cylinders about an inch long. Set these upright and sprinkle with sesame seeds or serve with any other condiment you like.

source : 　Kim McFarland


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Watercresson, kureson クレソン

Watercress is one of the edible plants from Europe that found a home in Japan, flourishing in the wild after its introduction in the late 1870s. Originally called oranda garashi (Dutch mustard), now the peppery perennial is generally called kureson (from the French cresson).

Kureson no o-hitashi
This has been translated as "soused greens" — meaning greens that are plunged or immersed in a liquid. Traditionally the greens are spinach, and the liquid is dashi-flavored with a bit of mirin and usukuchi shoyu, but there are variations on the theme. Here we keep the flavoring simple and just replace the greens with blanched kureson. When doubling or tripling the recipe, you will only need to increase by half the liquid portions since the dish is not meant to be soupy.

1 bunch kureson
1 cup dashi
1 teaspoon mirin
3 teaspoons usukuchi shoyu
pinch salt
hana katsuo

1) Wash the kureson and blanch it by plunging it in lightly salted boiling water and immediately removing it to ice water.

2) Drain, cut the kureson into 5-cm lengths and gently squeeze out excess water.

3) In a medium bowl combine the dashi, shoyu and the greens. Toss well and add a pinch of salt if necessary.

4) Serve garnished with hana katsuo or any other finely shaved kezuri bushi like ito kezuri katsuo. May be made in advance. Serve well-chilled.

Japan Times 2002 : Rick laPointe


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HAIKU


やさしさに返すおひたし卵焼き　　
yasashisa ni kaesu ohitashi tamago yaki　　　　　

Senryu by Matsuoka Mizue 松岡瑞枝


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Fukusa Mitsuba

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Fukusa (fukusa　ふくさ)

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

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Explanation


Fukusa 袱紗 is the name of a small square silk crape wrapper cloth made of two sheets, used in the tea ceremony to put utensils on it or gently wipe them with it. It is also used to wrap money presents for ceremonies. Sometimes the family crest is embroidered into one corner.
For men, the color is often purple, for women red.
Sometimes called "small furoshiki wrapper".




In cooking, the word FUKUSA 　ふくさ　indicates something where two things are put together or blended together like the two sides of a fukusa cloth (futatsu o awaseru).



source :　facebook

Furoshiki　風呂敷　- Cotton Wrapper Cloth
and Daruma


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dashibukusa 出帛紗（だしぶくさ）Fukusa for Tea Ceremony



cotton indigo cloth with a kitsune applique.
Even though it is cotton, I think it was someone's specially handmade dashibukusa and not a fukusa, but the size is similar and the stitching is folded.

- shared by Marc Anthony - facebook 2014


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fukusa miso, fukusamiso 袱紗味噌 (ふくさみそ) :
a blend of two types of miso paste, also called awasemiso (合わせ味噌 (あわせみそ). Light and dark paste is often blended for a special taste effect.



MORE
Miso paste


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fukusa sushi, fukusazushi 袱紗寿司 (ふくさずし):
"silk-square sushi"
A kind of sushi where the ingredients with the cooked rice are wrapped into a thinly cooked square Japanese omelete. The square package is then wrapped with two stripes of konbu seaweed and mitsuba honewort.
In this case the naming bings out the soft touch of the food.



MORE
Sushi


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mitsuba 三葉, 三つ葉 (みつば)
"Three leaves" honewort
Dreiblätterkraut
Cryptotaenia japonica

A leafy vegetable with three leaves on each stalk, hence the name. The tender stalks are usually used for cooking. The leaves can also be chopped up and added to the daily miso soup.

mitsuba belongs to the family of dropwort, Japanese parseley 芹 (せり). It has been used in Japanese cooking since olden times. According to the way it is grown, ther are two main types.
It contains a lot of vitamin A and C.
The leaves do not keep well and should be kept in the refrigerator to use soon.
They are used as flavor for soups and donburi. They should never be heated but are added after the meal is cooked.

ne mitsuba 根三つ葉 ねみつば "root mitsuba"
They are sometimes grown whith the roots and most of the plant covered with earth, so that direct sunlight does not get to the plant and keeps the stalks white.
The roots can be eaten in kinpira.

Kinpira goboo きんぴらごぼう is a common dish. Carrots and burdock are stir-fried with salt and sugar.

ito mitsuba 糸三つ葉 いとみつば "thread mitsuba"
They grow in close lumps and the stalks are very long. Often they are grown in water and can be harvested all year long.




musubi mitsuba 結び三つ葉 mitsuba with folded stems
Two stems are blanched in hot water, then they are rolled and folded. This preparation is used for soups and chawan mushi.



. . . . . By the way

Mitsuba Aoi 三つ葉葵 is the hollyhock crest of the Tokugawa clan.




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HAIKU



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***** Raw Fish : Sushi, sashimi, sushi and .. rice balls (onigiri)

***** Tea Ceremony SAIJIKI

***** WASHOKU : INGREDIENTS

***** WASHOKU : COOKING METHODS

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Denbu Oboro Soboro

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Shredded fish preparations (denbu)

***** Location: Japan
***** Season: Various
***** Category: Humanity

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Explanation

DENBU 田麩
A preparation of boiled and then mashed fish, flavored with sugar, soy sauce and mirin. For consumption, this mix is added to sushi or norimaki sushi.
. . . CLICK here for Photos !


If the fish is colored with food red (shokubeni しょくべに【食紅】), the dish is called "cherry blossom denbu", sakura denbu さくらでんぶ.　Sakura denbu gives a nice color to the sushi.
It is even sold at amazon.com : Sakura Denbu - Ground Seasoned Codfish


Tai sea bream and tara cod are used most often.

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tara denbu 鱈田夫（たらでんぶ, 鱈田麩） with cod fish
kigo for spring

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Oboro おぼろ (朧)

This word comes from thin clouds and mist
Spring haziness, Spring mistiness , haze, hazy : oboro 朧
kigo for spring

For food, we have oboro of fish (see above the denbu), oboro of konbu seaweed, oborodoofu of tofu and others.

White fish and small shrimp are first boiled and then mashed and flavored.
These preparations are also sold online.

ara oboro 粗おぼろ roughly prepared oboro

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oboro konbu おぼろ昆布
shredded konbu kelp seaweed



High-quality konbu are softened in vinegar and then shredded into very thin pieces.
They can be eaten in sumashi soup or used for aemono dressing, placed into onigiri rice balls or eaten like this with a bit of additional flavored vinegar or sanbaizu vinegar.

Most oboro come from Tsuruga 敦賀, Fukui. There was even an old road connectiong Tsuruga with Kyoto to transport the freshly shredded oboro konbu (oboro kaidoo おぼろ街道).
The oboro must be shredded by hand, which is quite a delicate job.
Tesuki Oboro Konbu (hand-sliced tangle seaweed) is produced after dampening it with vinegar and soften it.Today, 85% of the Japanese hand-sliced silk-like tangle kombu is produced in Tsuruga.
This tradition dates back to the Kitamaebune ships, which brought dried konbu from Hokkaido.
http://www.fukui-c.ed.jp/~cdb/shoku/konbu/index.html

In Osaka, they are placed on kakeudon noodle soup or prepared into a thin soup with additional soy sauce and salt.

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oborodofu, oborodoofu おぼろ豆腐
oboro-style tofu

This is a handmade preparation, where the tofu is preserved just before it gets really hard. It is scooped out by hand in special cups.
Normal tofu is then skimmed into special wooden molds and pressured with a weight to get rid of some water.

oboro is also called kumidoofu くみ豆腐. It can be served in special cups or baskets.
It is very soft and has a slightly sweet natural flavor.
. . . CLICK here for kumidofu Photos !







Readymade preparations of Oborodofu soup are also available.



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Seasoned meat or fish mince(soboro そぼろ)

Minced meat or mashed fish is flavored with rice wine, soy sauce, sugar and other spices like ginger juice. While boiling the water content of the mash can be reduced. This kind of preparation with fish is also called oboro, see above.

Oboro is a favorite on o-bento lunchboxes or a simple rice dish.

buta sorobo, minced pork meat
niku soboro, minced flavored meat 肉そぼろ
sake soboro, finely shredded sake salmon
tamago soboro, crumbled egg
tori sorobo, minced chicken 鶏そぼろ

sanshoku soboro bento 三色そぼろ弁当 with three differently colored soboro preparations

soboro don (soboro donburi) bowl of rice with some soboro as topping

RP for chicken

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HAIKU

大山のおぼろ豆腐や若楓
Ooyama no oboro doofu ya waka kaede

this famous oboro tofu
at Mount Oyama ...
young maple leaves


Yano Fumiko 谷野文子
Tr. Gabi Greve

Oyama is a mountain with a famous temple near Odawara. I have been there myself and eaten the famous tofu in the local tea house on the way, surrounded by the green leaves. It is a phantastic atmosphere, and again, in autumn, when the leaves are red, it is a good time to come again.
Gabi
wakakaede

Oyama and the famous Fudo Temple

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***** Codfish tara denbu and other cod fish food

***** Soups

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Aemono Dressing

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Dressing (aemono)

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

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Explanation

traditional Japanese dressings, ae-mono, aemono
あえ物、和え物 （あえもの)
aeru あえる, to make a dressing 和える/ 韲える

Mixing two or more ingredients to achieve a special new flavor. Vegetables, meat, fish or seafood can be used.

Japanese dressing, aegoromo　あえ衣
The dressing is rather delicate and should be added just before serving.

. . . CLICK here for Photos !


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Some varieties of Japanese dressing

bainiku-ae, bainikuae , 梅肉あえ ばいにくあえ
with mashed dried plums (umeboshi)
. . . CLICK here for Photos !


goma-ae, gomaae ごまあえ sesame-based dressing
also called: goma-yogoshi
..... goma-shooyu-ae, with sesame and soy sauce
mit Sesam
. . . CLICK here for Photos !


fuki-miso, fuki no to with miso paste
kigo for early spring

karashi-su-ae, with mustard and vinegar


kinome-ae, with buds of trees and sanshoo pepper
Japanese pepper, "Mountain pepper"
kigo for all spring


kurumi-ae, kurumiae くるみあえ dressing with walnut sauce
. . . CLICK here for Photos !
mit Walnussauce


miso-ae,misoae みそあえ miso-based dressing
..... sumiso-ae, misopaste and vinegar dressing
(with saikyo miso paste)
..... karashi sumiso, with mustard and miso paste
. . . CLICK here for Photos !


mizore-ae, with grated radish


nuta-ae, nutaae ぬたあえ (饅和え／饅韲え)
nuta namasu ぬたなます
salad seasoned with vinegar and miso
dressing with vinegared miso. for vegetables, fish and seafood.
. . . CLICK here for Photos !


piinattsu-ae, with peanuts


shira-ae, shiraae しらあえ tofu-based dressing
. . . CLICK here for Photos !


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teppooae, teppoo-ae 鉄砲和え "gun dressing"
vinegar, white miso and hot pepper are mixed.
Because the leek is hollow like a gun and the mustard goes straight to your nose, it is called "gun dressing".

. WASHOKU
Seta shijimi no teppoo-ae 瀬田しじみの鉄砲和え
Shiga prefecture

. WASHOKU
teppoo yaki, teppooyaki, teppoyaki 鉄砲焼き "hot gun grilling"
Fish or meat is wrapped in a sauce of red hot pepper vinegar miso paste and grilled.




. Fugu blowfish, "gun fish" ...
teppoo, (鉄砲) meaning rifle or gun 　


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


udo-ae, udo roots with white miso dressing
kigo for late spring


wakame-ae, wakame seaweed with vinegar-miso
kigo for all spring


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External LINK
Aegoromo (traditional Japanese dresssings)Recipes


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Worldwide use

Salat anmachen
Japanisches Dressing


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Things found on the way


su no mono, vinegared dish　酢の物
often served as kuchinaoshi, a palate cleanser.

den schlechten Nachgeschmack beseitigen

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HAIKU



*****************************
Related words

***** Namasu dressing 膾 , 鱠, なます

***** WASHOKU : COOKING METHODS

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INGREDIENTS . ZUTATEN

[ . BACK to WORLDKIGO TOP . ]

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INGREDIENTS . ZUTATEN

zairyoo　材料



Raw materials, spices and seasonings are listed here.
Some come with extra lists for details.

A lot of the ingredients are also KIGO.
Please check the World Kigo Database for their details.


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aamondo, アーモンド almonds


abura 油 all kinds of oil, öl
goma abura ごま油 seseme oil, Sesamöl
oriibu abura　オリーブ油 olive oil
piinattsu abura ピーナッツ油 peanut oil
roofatto oiru ローファットオイル low fat oil
sarada abura サラダ油　salad oil
tenpura abura 天婦羅油　tempura oil
tsubaki abura, see below

. abura uri 油売り oil vendor in Edo .



Azuki 小豆 adzuki beans, many other dried beans are used.
daizu 大豆 soy bean
sasage mame ささげ(大角豆) soy bean variety


Baniku
Horse meat, baniku (ばにく/ 馬肉) basashi, sakuranabe

BUTA ... Pig and Pork (buta, ton 豚　ぶた) Schwein


Chikuwa ちくわ(竹輪) "bamboo ring" grilled fish saussage

Chirimen jako ちりめんじゃこ、ちりめんざこ(縮魚) semi-dried very small sardines
kigo for spring


choomiryoo 調味料 flavoring, seasoning
awase choomiryoo あわせ調味料 mixing seasonings


Daikon 大根 big radish Rettich
In the Zen sect, daikon also represents Shakyamuni Buddha.

daizuko 大豆粉 soybean flour, soy flour

Dashi ... soup stock

Edo-Vegetables (Edo yasai 江戸伝統野菜)

Fu, Wheat gluten (fu 麩) and FU products. fu-croutons
Fu ふ (麩) breadlike pieces of dried wheat gluten


Furikake and Ochazuke ... toppings for a bowl of rice 振り掛け, お茶漬け


Gobo, goboo 牛蒡 Burdock root

Goma 胡麻 sesame, seeds or goma abura ゴマ油　oil
shirogoma　白胡麻,white seeds. kurogoma　黒胡麻, black seeds.
chagoma 茶胡麻 "tea sesame".
kingoma 金胡麻 "golden goma" and mixtures of white and golden are available.
surigoma, crushed. kirigoma, cracked.
nerigoma 練り胡麻, paste.
gomashio, gomasio, with salt.
mukigoma, hulled
gomadare, goma dipping sauce
kingoma has the most oil of all seeds.
Sesame (til, tila, gingili) India goma, goma no hana (Japan)
姓と胡麻の油は絞れば絞るほど出る
The more you squeeze the farmers and sesame seeds, the more you get out of them.


Gyoza no kawa, gyooza 餃子の皮 gyoza dumpling wrappers


haabu 　ハーブ herbs, Gewürzkräuter

Hamaguri, clam shells, venus clams Venusmuscheln

Hanpen はんぺん (hanpei 半平／hanpen 半片) fluffy fish cake made of ground fish


Ichiyaboshi いちやぼし (【一夜干（し）) "dried for one night" air-dried fish

Iriko いり‐こ(熬り子) dried sardines, niboshi 煮干し


Jidori 地鳥 (じどり) Local Chicken types



Kaiso Sea Vegetables 海草Edible seaweeds, LIST

Kamaboko かまぼこ (蒲鉾) fish cake, fish paste
Fischwurst; Fischpastete

Kanbutsu 乾物 kambutsu dried food items Getrocknete Lebensmittel

Kani 蟹料理 CRAB dishes

Kankitsu, kankitsurui かんきつ(るい)(柑橘(類)citrus fruit
mikan, ponkan, hassaku, sudachi, daidai, kabosu, iyokan, sudachi, yuzu, oranges and others

Kanpyo かんぴょう(干瓢／乾瓢) dried gourd ribbons

Kanten 寒天 gelatine (mostly from agar agar)

Karashi からし(芥子／辛子) Japanese mustard. Senf
often in powder form to prepare fresh for use

Karee カレー　Japanese curry preparations

Katakuriko, Starch 片栗粉. potato starch. Stärkemehl

Katsuobushi, dried bonito shavings 鰹節 , dried bonito flakes

Ken, tsuma and karami, garnish with Sashimi
ken けん, tsuma つま, and karami 辛み, 辛味, 辛み.

Keshi no mi 芥子の実 white poppy seeds

Kikuimo, 菊芋 Heliantus tuberosus. Jerusalem artichoke
Topinambur. Erdbirne

Kinako 黄粉 "yellow powder", toasted soybean flour
Sojabohnenmehl

Kinoko, take きのこ(茸／蕈／菌) mushrooms LIST

Kiriboshi daikon きりぼし大根 shredded radish, also other shredded items are used

Ko, kona 粉 flour, Mehl

Konbu 昆布 kombu kelp seaweed
Seaweed (kaisoo 海草) as kigo

Konchu Ryori, konchuu ryoori 昆虫料理 Insects as food

Konyaku, konnyaku こんにゃく(蒟蒻／菎蒻)
sometimes braid-cut pieces
..... shirataki "white waterfall" konnyaku noodles, konnyaku
..... aka konnyaku, red konnyaku, red with iron residues


Kudamono, fruit ... LIST

Kuri no kanro-ni 栗の甘露煮　　chestnuts in syrup
Kanro-Ni, sweet simmering

Kurumi くるみ　(胡桃) walnuts Walnuss
Walnut (kurumi) as kigo

Kyooyasai, kyoyasai, kyosai 京野菜 / 京菜 Vegetables from Kyoto.
Gemüse aus Kyoto, Kyoto-Gemüse


Masu and Ayu : Trouts and sweetfish ... the naming Forellenarten

Matsu no mi まつのみ (松の実) pine nuts, often used for Chinese cooking

menjitsuyu 綿実油 cotton seed oil

Menrui ... all kinds of noodles 麺類 Nudeln
Soba, Udon, Somen

Mi 実 Berries and Nuts from the forest Nuesse und Beeren

Midorimushi みどりむし / yuugurena ユーグレナ Euglena

Mirin みりん　味醂　ミリン ... sweet cooking ricewine, syrup rice wine

Miruku ミルク / gyuunyuu 牛乳 Milk and milk products Butter, Cheese, Pudding, Yoghurt

Miso paste 味噌 miso dishes

Mitsuba 三つ葉 (みつば) "Three leaves" honewort

. Mizuame (水飴) is a sweetener from Japan .

Mochi ricecakes, 餅 (もち) rice cakes

Moyashi 萌やし、糵, もやし bean sprouts of various types
..... kaiware かいわれ, supurauto スプラウト sprouts, often daikon radish, for garnishing
Bohnensprossen

Myoga Ginger (myooga) 茗荷 (みょうが). Zingi-Ingwer
japanischer Ingwer


nagaimo, naga-imo ながいも（長芋）yam, Chinese yam
http://www.jetro.org/trends/food_ingredients_nagaimo.php

Naganegi 葱 (ねぎ) leek, green onions

Nasu 茄子 (なす), nasubi なすび eggplant, aubergine

Natto, nattoo 納豆 fermented soy beans

Niku 肉　にく all kinds of meat from four-legged animals

Nori 海苔 dried laver, as sheets or chopped. Meerlattich
... ao-nori, green nori, iwa nori from the rocks, yaki-nori toasted, ajitsuke-nori with flavor


Oboro and Denbu ... shredded meat, fish or vegetables おぼろ (朧) / 田麩


Pan パン Bread
..... koppepan コッペパン　spindle-shaped small bread, sometimes with a cut in the top to add some other food items. Often sweet.
. . . CLICK here for Photos !
anpan　アンパン, meronpan　メロンパン　melon bread, and many more　
tsukudani toast 佃煮トースト

Panko パン粉 "bread flour", bread crumbs,
often used as coating before deep-frying food


Rice お米　o-kome

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Sakana ... 魚 FISH of all kinds


Sake 酒 ricewine, rice wine Reiswein
..... amazake, 甘酒　sweet white rice wine,
..... amakuchi, 甘口 　sweet
..... karakuchi, 辛口　dry
Rice wine (ricewine) sake, Japan Reiswein as KIGO

Sansai 山菜 　Mountain vegetables

Sansho, Sanshoo, Japanese pepper, "Mountain pepper"

Satoo 砂糖 sugar
..... kurosato "black" sugar from Okinawa, brown sugar
..... mizuame, mizu ame　水飴, syrup, made from barley or other grains
..... wasanbon 和三盆 Japanese sugar from Shikoku

Satsumaimo, satsuma imo 薩摩薯（さつまいも）sweet potatoes
Süßkartoffel


Shiitake 椎茸 shiitake mushrooms
Shiitake Mushrooms as KIGO

Shio ... Salt 　塩
Meersalz, Salz

Shirasuboshi しらす‐ぼし (白子干し／白子乾し) blanched very small sardines
kigo for spring

Shiso, beefsteak plant, Perilla 紫蘇

Shooga, Ginger 生姜

Shoyu, Soy Sauce shooyu　醤油

SHUN 旬の物 / 旬の味 Specialities of the Season

Shungiku, garland chrysanthemum 春菊

Soomen, somen noodles 索麺

Su 酢 , komezu, komesu 米酢　rice vinegar


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Tamago 卵　(たまご) egg dishes

Tara 鱈 Cod fish

Tare タレ Sauces and dressings

Tofu, toofu, dofu, doofu 豆腐 Soy bean curd and its preparations

Togarashi, toogarashi 唐辛子 red hot pepper

Tonkatsu soosu　豚カツソース sauce for pork cutlet. fruity taste like a Worcestershire sauce

Tsubaki abura 椿油) camellia oil

Tsukemono and how to make them ...　漬物

Udo, Spikenard, Japanese spikenard 独活（うど)

Umeboshi 梅干 dried pickled plums
Umezu 梅酢 plum vinegar, liquid from the pickled plums

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



Wagyuu, wagyu 和牛 Japanese beef Rindfleisch

Wasabi, Japanese horseradish わさび、山葵. Wasabia japonica

Wakame 若布 kelp
Seaweed (kaisoo 海草) as kigo


Yasai 野菜　やさい　vegetables
Vegetables in the season, shun no yasai


Yakumi やくみ (薬味) spices and condiments
dokumi, kayaku

Yomogi よもぎ　蓬 mugwort
Beifuss, Beifuß


Yurine ゆり根 bulbs of lilies (lilly)
Lilienknollen. used for chinese medicine. grown in Hokkaido.
yurine manjuu 百合根饅頭
yurikonyurikon


Yuzu 柚子 ゆず　citron, juice or peel is used
Yuzu as KIGO a ctiron fruit
..... Yuzu citron dishes for autumn Japan


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WASHOKU :
YASAI . Vegetable SAIJIKI

Seaweed (kaisoo 海草) as kigo

WASHOKU : INGREDIENTS tags

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Yakumi Haabu Herbs

[ . BACK to WORLDKIGO TOP . ]
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Yakumi, spices and condiments

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

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Explanation

Yakumi やくみ (薬味) "taste of medicine"
condiments and spices, mostly for noodle dishes.

It is an old Chinese word. Yakumi includes the five tasts gomi 五味 of

amai 甘sweet,
nigai 苦 bitter,
san 酸 sour,
karai 辛spicy , kara,
shio 鹹(塩味) salty.

Lately a new taste, umami うまみ(旨み／旨味), has been added to Japanese cuisine talk.

WASHOKU
umami うまみ(旨み／旨味) and soy sauce


wafuu kooshinryoo 和風香辛料 "Japanese spices"

Garnish (Tsuma) and Relish (Yakumi)

Some of them have the effect to sterilize microbes in the food when kept for a longer time, for example wasabi and daikon.



Gewürze

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Added in small qualities to soups, dips and other dishes to improve the taste


daikon oroshi 大根卸し（だいこんおろし） grated radish
The white parts taste best.
Has lots of vitamin A, B1, B2, C, calcium, iron, fibers. The enzyme diastase helps with digestion.
Used as a treatment for common cold in winter.
　
goma 胡麻 sesame



karashi 辛子　（からし）Japanese hot mustard

koshoo 胡椒(こしょう)　black pepper


momiji oroshi 紅葉卸し （もみじおろし）grated radish and chili pepper
a piece of chili pepper is stuck into the radish and then grated with it.

Also called "tatsuta oroshi 立田おろし".
A lot is sold in bottles.
Another way is mixing grated radish with grated carrots.
大根おろしとにんじんおろしを合わせたもの。
source : Japanese wikipedia



myoga, myooga みょうが, 茗荷, Japanese ginger
Zingiber mioga.　Zingi-Ingwer. Sprossen vom Z.
Myooga, japanese ginger KIGO



negi 葱(ねぎ)　finely chopped leek、Welsh Onion
Good for blood circulation, tiredness and sleeplessness. Contains vitamin C, carotene and calcium. Helps with digestion.
Leek (negi) KIGO



sanshoo 山椒(さんしょう)　Japanese pepper
サンショウの実や若芽 fruit and buds
japanischer Pfeffer. Zanthoxylum piperitum
Mountain pepper (sanshoo, sansho) KIGO



shichimi toogarashi 七味唐辛子(とうがらし)　Sieben-Gewürze-Mischung
七色唐辛子(とうがらし)
WASHOKU
Togarashi, toogarashi 唐辛子 red hot pepper


shiso 紫蘇(しそ)　perilla leaves
Contains vitamin A, B1, B2,C, calcium, iron.
Improves appetite.
Coloring for salted plums (umeboshi).
green perilla, aoshiso KIGO
Perilla frutescens, Schwarznessel


shooga 生薑(しょうが)　grated ginger
Contains zingerone and zingiberene. Improves the appetite, keeps the body warm.
Desinfectant properties. Kills smell of other foods.
..... gari ガリ ginger in sweet vinegar, for sushi
Shooga, Ginger 生姜 KIGO



wasabi 山葵(わさび)　Japanese horseradish
Wasabia japonica (Maxim.) Matsum.
Wasabi, Japanese horseradish KIGO



.................... more

asa no mi アサの実、

tade タデ

chinpi 陳皮（ちんぴ）skin of citrus fruits

nira ニラ chives
Allium tuberosum

fuki no too フキノトウ

hoofuu ボウフウ
Ledebourielle seselioides Wolff

mitsuba ミツバ, 三つ葉 Dreiblätterkraut
Cryptotaenia japonica Hassk
... ito mitsuba 糸三つ葉 with long stems (ao mitsuba　青三つ葉)
... ne mitsuba ねみつば【根三つ葉】 with roots
Boiled or blanched before eating.


wakegi ワケギ
Allium fistulosum L. var. caespitosum Makino

asatsuki アサツキ Schnittlauch
Allium schoenoprasum L. var. foliosum Regel


kabosu カボス citrus fruit

sudachi スダチ citrus fruit

yuzu ユズ citrus fruit


http://100.yahoo.co.jp/detail/%E8%96%AC%E5%91%B3/


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source :　www.gg-art.com
Herb Gatherers in the Mountains
Yosa Buson (1716-1784)


haabu 　ハーブ herb, herbs
. . . CLICK here for Photos !
haabu gaaden ハーブガーデン herb garden
Many herbs are used for food prepared in Western style and herb tea (ハーブチー) is getting more and more popular in Japan too.
Kräuter, Gewürzkräuter , Gewürzkraut


bajiru バジル basil
Basilikum

diru ディル dill
Anethum graveolens
Dill


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fuenneru フェンエル fennel
Foeniculum vulgare. Fenchel

uikyoo no hana 茴香の花 (ういきょうのはな) fennel flowers
kigo for mid-summer

uikyoo no mi 茴香の実 (ういきょうのみ)
fennel seeds
. . . . . kurenoomo no mi くれのおもの実（くれのおものみ）
kigo for mid-autumn

kure no omo, kurenoomo くれのおも【呉の母・〈懐香〉】


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majoramu マジョラム majoram
Majoran

minto ミント
peppermint, spearmint
Pfefferminze

oregano オレガノ/ オリガノ oregano
Origanum vulgare
Oregano

roozumarii ローズマリー rosemary
Rosmarin

rukkora ルッコラ rucola
Ruccola

seeji セージ sage
Salvia officinalis
Salbei

taimu タイム thyme
Thymian

taragon タラゴン Tarragon
Artemisia dracunculus
Estragon


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kayaku 加薬 (かやく) addition or adjuvant
"add medicine to the food"
In Chinese medicine, things were added in small quantities. Now also spices, like the above YAKUMI.

In Kansai it is another word for GU, TANE 具(ぐ) / 種(たね)
put on rice or noodles, like meat or vegetables.
kayakumeshi, kayaku gohan 加薬飯 加薬飯
boiled rice mixed with vegetables and meat or fish

kayaku-soba 加薬そば buckwheat noodles with fish and vegetables
Soba mit Fisch, Gemüse und Soya-gewürzter Brühe)

zusätzliche Zutat (für Medizin)
Gewürz
Zutaten zu Gomokumeshi-Reismahlzeit


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choomiryoo 調味料 flavoring, seasoning
spice, spices
..... awase choomiryoo あわせ調味料 mixing seasonings
awasejooyu あわせじょうゆ soy sauce mixed with others
awasemiso あわせみそ miso mixed with others
awasezu あわせず あわせ酢　vinegar mixed with others
awasebataa あわせバター butter mixed with others
... see each ingredient for details.



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Worldwide use


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Things found on the way


dokumi どくみ(毒味／毒見) taste food before serving
lit. "looking for poison"
There was an official for the shoogun, the dokumiyaku 毒味役 / 毒見役, who had to taste all the food before it was served to the lord.

Vorkosten, probieren


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Wednesday, Feb. 8, 2012
dappoo haabu 脱法ハーブ　
. . . CLICK here for Photos !

Shops selling dried herbs spiked with stimulant chemicals on the increase

Dried herbs mixed with stimulant chemicals carefully packaged to dodge drug laws are gaining in popularity among young Japanese, leading in turn to a drastic increase in the shops selling such products.

These "dappo habu" (law-evading herbs) contain stimulant materials whose chemical components are slightly different from those prohibited by drug laws.

The Tokyo Metropolitan Government identified two shops selling such products in fiscal 2009. As of last Friday, 89 such shops were in existence, many of them in Shinjuku and Shibuya, areas popular with young people.

"Even if (herbs) do not include chemicals designated (as illegal) by law, you can't say they are safe. (Inhaling them) is like conducting a human experiment with your own body," said Masahiko Funada, who heads a team researching addictive drugs at the National Center of Neurology and Psychiatry in Tokyo.

The Health, Labor and Welfare Ministry has been locked in a race with dealers as it keeps adding new stimulants to its list of illegal drugs while dealers keep marketing new products, including new chemicals they say are not covered by drug regulations.

The ministry recently decided to introduce a new and more comprehensive system for designating illegal drug components.
Even if dappo herbs don't include illegal chemicals, selling them can be a violation if the seller specifically instructs the buyer how to use the stimulant, such as by inhaling.

Many of the shops, however, are cagey enough to evade the law. They sell the dappo herbs as "incense," not something to be consumed or inhaled directly.
Police and local governments have recently started cracking down.

In January, two shop managers in Osaka were arrested for alleged possession of illegal drugs for the purpose of marketing them.

On Jan. 25, three teens in Tokyo were hospitalized for acute drug poisoning after inhaling smoke from herbs mixed with chemicals. The shop dealer who sold it to them was arrested on suspicion of inflicting bodily harm.
source : Japan Times


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HAIKU

3 senryu about the enjoyment of mixing the spices ...


冷やし麦調剤の如く薬味混ぜ
hiyashimugi choozai no gotoku yakumi maze

cold wheat noodles ...
mixing the spices
like medicine



好き好きに薬味整え冷やし麦
sukisuki ni yakumi totoneo hiyashimugi

just as I like it
I add some spices -
cold wheat noodles



冷麦の薬味それぞれ楽しみぬ
hiyashimugi no yakumi sorezore tanoshiminu

one after the other
I enjoy the spices
on the cold noodles

source : www.yamamoto-noriten.co.jp



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Related words

flowers of herb plants

kigo for early summer

sanshoo no hana 山椒の花 (さんしょうのはな) Sansho flowers
..... hajikami no hana はじかみの花（はじかみのはな）
hana sanshoo 花山椒（はなさんしょう）

wasabi no hana 山葵の花 (わさびのはな) Wasabi flowers



kigo for mid-summer

toogarashi no hana 唐辛子の花 (とうがらしのはな) red hot pepper flowers
..... 蕃椒の花（とうがらしのはな）



kigo for late summer

ninniku no hana 蒜の花 にんにくのはな garlic flowers
nira no hana 韮の花 (にらのはな) Nira flowers

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ken けん, tsuma つま, and karami 辛み, 辛味, 辛み.
Ken Tsuma Karami . Garnish for Sashimi


***** WASHOKU : INGREDIENTS


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Yuba soymilk skin

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YUBA 湯葉／湯波／油皮

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

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Explanation

Fresh or dried layers of the skin of soybean milk, a very nutritious food.
A speciality of Kyoto and also of Nikko. It takes a place with good water to prepare good yuba.



Speise aus der abgehobenen Haut, die sich auf Sojabohnenmilch bildet, wenn man sie erhitzt.



Takenoko sumoshi 竹の子すもし（寿司） sushi-type with bamboo sprouts and yuba wrapper.
Temple Daigoji, Kyoto


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Tofu skin also known as dried beancurd or yuba is a Chinese and Japanese food product made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin or soy milk skin. Because it is derived directly from soy milk, the name tofu skin is technically inaccurate.
©　More in the WIKIPEDIA !


In ancient China, soy milk skin has been dried and used as a preserved food, keeping for more than one year. The soldiers could take it with them on their long journeys and still enjoy nutritious food. Before eating, the dried sticks could be put in hot oil and fry for a while, then they were softened in hot water and sauces of various flavors could be added.


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Specialities of Nikko

habutaeyuba, habutae yuba 羽二重ゆば

komakiyuba 小巻きゆば


kumiageyuba 汲み上げゆば
this is the first take of the skin of a pot of soymilk. It contains more nutrition than the later layers of the skin and is very soft.


mattariyuba, mattari yuba まったりゆば

namayuba 生ゆば

naka-age yuba 中揚げゆば

shidareyuba, shidare yuba しだれゆば


taguriyuba　たぐりゆば　hand-rolled yuba,
made from one sheet of plain raw yuba

temariyuba, temari yuba 手まりゆば

yubatoro ゆばとろ
yuba nimono ゆば佃煮

http://yubahana.co.jp/ITMP/TG.html

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hikiage yuba ひきあげ湯葉
The soymilk skin is taken off in front of your eyes, hang on a stand for about 5 minutes and then served all fresh.
Speciality of Kyoto

CLICK here for PHOTOS !



yubamaki, yuba maki ゆば巻 "suhsi rolled in soymilk skin"
from Western Muro, Wakayama 西牟婁
At times when seewead was too expensive for the villagers to buy, they used the skin of soymilk (yuba), colored it with food coloring in red and green and wrapped their sushi in it for festive occasions like New Year and the annual rice festivals. Nowadays it is cheaper to use seaweed which can be bought in the local shops.
Wakayama - Regional Dishes






yubashigure, yuba shigure 湯葉時雨　-ゆばしぐれ
small pieces of yuba, cooked with soy sauce and spices,
ready to put on a bowl of white rice

Speciality of Kyoto
http://niallok.tripod.com/shigure.html


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HAIKU

湯葉買ひにゆく敬老の日なりけり　
yuba kai ni yuku keiroo no hi narikeri

I go to buy
some soy milk skin -
respect for the aged day　

Suzuki Yasuhiko 鈴木八洲彦

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Related Words

***** Tofu (toofu), bean curd

WASHOKU : INGREDIENTS

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Tsubaki Camellia Oil

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Camellia Oil (tsubaki abura 椿油)

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

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Explanation

Tsubaki Abura is used for making Tempura at Oshima Island.
It has the highest content of oleic acid, which is known to help reduce bad cholesterol in the blood.
It is the best oil for tempura since it makes especially light and crisp coating.




It is also used for cosmetics.
. . . CLICK here for Photos !


Camellia (つばき　椿 tsubaki) KIGO

Kamelienöl

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Worldwide use


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Things found on the way


PHOTOS
My Camellia of Japan


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HAIKU




椿油の沁む色深き亡母の櫛
tsubakiabura no shimu iro fukaki boobo no kushi

the deep color of
camellia oil steeped in
my mother's comb

Nagahara Nobuko 永原信子
2006

Tsubaki oil was used for hair care.


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老婆お遍路目当てに椿油売っている
rooba ohenro meate ni tsubakiabura utte iru

old woman -
she sells camellia oil
for the pilgrims (in Shikoku)

鳴川俳句
2008年10月30日



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Related words

MORE
Dishes from Tokyo


***** WASHOKU : INGREDIENTS

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