Shun and Vegetables

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Specialities of the Season (shun no mono)

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

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Explanation

SHUN 旬　(しゅん) season, the best season for fresh food

shun no mono, 旬の物　specialities of the season, seasonal food
shun no aji,　旬の味 taste of the season
shun no mikaku 旬の味覚　seasonal delicacies

The most important part of washoku.　It dates back to the time when no refrigerators were available.
shun is also the time when a vegetable (or something else) is "at its best" as a kigo for haiku, for example the ants in summer.


Most of the ingredients for cooking are also kigo.
See the World Kigo Database





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Vegetables from a hothouse are found in the stores at any time of the year, they are never SHUN.

Vegetables of the season are full of the energy of the season, full of nutrition and vitamines and best for the human health. Vegetables produced on the free land have a lot more energy than those from the greenhouses.


In spring, the first sun givee new energy to the plants. Buds and first leaves of plants are eaten most often, like fuki no too or tara no me. (see mori no megumi)

In summer the energy circle is at it's hight. Most plants produce fruits and vegetables to eat, like cucumbers, eggplants or tomatoes.

In autumn, many grains and fruit or nuts from trees are harvested, like rice or persimmons. Natural energy tends to provide for the next generation already.

In winter, natural energy takes a rest. Now most of the roots of vegetables are eaten, like radish and turnips. They have a lot of fibers and are a great addition to the winterly nabe hodgepodge dishes.


Within each season, the FIRST hatsumono 初物　of something was also a great pleasure for the gourmets of Edo.
Ships would race to carry the first catch of bonitos, hatsugatsuo, hatsu gatsuo, to fetch a good price or bring it as a special present to the Shogun of Edo.
First rice or first tea of the season are also well known specialities.


Check the main
Washoku Saijiki
for more details about dishes with these seasonal ingredients.


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Vegetables for Spring Cooking
asparagus, endomame beans, jagaimo potatoes, kyabetsu cabbage, nanohana mustard flowers, retasu lettuce and salads, tamanegi onions, udo Japanese spikenard and many more.
Frühlingsgemüse


Vegetables for Summer Cooking
kyuuri cucumbers, mame-rui all kinds of beans, nasu eggplants, serori cellery, shishitoo hot peppers, shooga ginger, tomato, toomorokoshi corn, zucchini.
hyakka 万葉（ひゃっか）"onethousand leaves" manba, takana from Kagawa
Sommergemüse




Vegetables for Autumn Cooking
kabu turnips, kabocha pumpkin, kinoko ki no ko mushrooms, ninjin carrots, rakkasei peanuts, piiman paprica, satoimo sato-imo yam, satsumaimo satsuma-imo sweet potatoes, shiitake mushrooms, tororo-imo yamspotatoes and many other mushrooms.
Herbstgemüse


Vegetables for Winter Cooking
daikon radish, hakusai Chinese cabbage, hoorenso spinach, karifurawaa cauliflower and broccoli, komatsuna, kyoosai Kyoto vegetables, naganegi leek, renkon lotus roots, shungiku garland chrysanthemums, yamaimo yama-imo yam and others.
Wintergemüse


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YAM ... Dioscorea
is a genus of over 600 species of flowering plants in the family Dioscoreaceae, native throughout the tropical and warm temperate regions of the world. The vast majority of the species are tropical, with only a few species extending into temperate climates.
©　More in the WIKIPEDIA !



yamaimo, yama imo, yama-imo 山芋
Dioscorea japonica
Japanese yam
. . . CLICK here for Photos !
yama no imo ヤマノイモ（山の芋）"root from the mountain"
There used to be about 13 different wild ones in the mountains of Japan.
They came to Japan via China as a cultivated plant. There are no wild ones.

They are the most popular, grown all year as "ichinen imo" 一年芋.
Also called "tokkuri imo" トックリイモ（徳利芋).
Jinenjo 自然薯（学名： Dioscorea japonica Thunb.）
In Okayama prefecture, Kibi Chuo Town, mochi are prepared with these roots.


Some special forms of yamaimo:
gingko leaf root, ichoo imo イチョウイモ（銀杏芋）because of the form.

These are also called "hands folded in Buddhist prayer" busshoo imo ブッショウイモ（仏掌芋）.

In the Kanto area, they are called "Yamato imo" ヤマトイモ（大和芋).
Varieties are "tsukuneimo" ツクネイモ（つくね芋）, "Tanba no imo" 丹波山の芋, Iseimo 伊勢芋.

nagaimo... 長芋（Dioscorea batatas Decne）

Yamaimo are used to make the slimy tororo, they are therefore also called
tororoimo, tororo imo とろろ芋、トロロ芋.
(Dioscorea opposita)

. Tororo jiru とろろ汁 (とろろじる)grated yam with miso bean paste soup 　
and other autumn dishes



tokoro ところ【野老】 Japanese yam
Dioscorea tokoro
. . . CLICK here for Photos !
The roots of this plant are only edible after getting rid of the bitterness. It is eaten in some areas by the poor farmers.


more KIGO with yama-imo, Japanese YAM


propagule 零余子 (むかご) mukago
of the yam

Jamswurzel, Yamswurzel


Matsuo Basho and haiku about TOKORO yam



. Yam dreaming . Australia 　


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quote
The sweet potato (Ipomoea batatas)
has traditionally been referred to as a "yam" in parts of the southern United States and Canada even though it is not part of the Dioscoreaceae family.
The word yam comes from Portuguese inhame or Spanish ñame, which both ultimately derive from the Wolof word nyam, meaning "to sample" or "taste"; in other African languages it can also mean "to eat", e.g. yamyam and nyama in Hausa.
The majority of the vegetable is composed of a much softer substance known as the "meat". This substance ranges in color from white or yellow to purple or pink in ripe yams.
Konnyaku belongs here too.
©　More in the WIKIPEDIA !


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WASHOKU
satoimo, sato imo 里芋 taro
Colocasia esculenta
taro imo タロ芋


In German we have
Taro-Kartoffel sato-imo
Jamswurzel (Duden spelling), Yamswurzel, yama-imo
Süßkartoffel ist Satsumaimo.


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

. WASHOKU
kabocha 南瓜 (かぼちゃ) pumpkin, squash 　


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Cauliflower and Broccoli
Cauliflower, Brassica oleracea var. botrytis
Japanese name for cauliflower is hanayasai ハナヤサイ（花椰菜） flower vegetable or hanakanran ハナカンラン（花甘藍）flower cabbage, literally the German "Blumen Kohl". Or
花梛菜（はなはぼたん）hana habotan "Blumen-Pfingstrose" flower-peony. The second Chinese character 梛 is NAGI, Podocarpus nagi, Japanische Steineibe.

Broccoli, Brassica oleracea var. italica
Japanese name for broccoli: midori hanayasai ミドリハナヤサイ（緑花野菜）
green flower vegetable or flower vegetable hanayassai メハナヤサイ（芽花野菜）
Grown in Yamaguchi prefecture, a mix between broccoli and the chinese vegetable saishin 薄葉細辛Asiasarum sieboldii is called hanakkori はなっこりー and is sold since 2003.
A mixture of broccoli and cauliflower is called romanesuko ( ロマネスコromanesque) in Europe, but in Japan it is karikkorii カリッコリー.
Main growing areas are Saitama, Aichi, Hokkaido.

Both vegetables came to Jaan after the Meiji restauration in 1868, not only as a vegetable but as a flower to enjoy in the garden. After WWII it became more widespread as food in Japan, together with a wider influnece of Western food.

burokkori ブロッコリ broccoli
komohcihana yasai 子持花椰菜（こもちはなやさい）"vegetable with a flower that has children"
kigo for all winter

Blumenkohl und Brokkoli




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WKD : Radish (daikon) Rettich 　
(Raphanus sativus L.)

nezumi daikon ねずみだいこん/ ねずみ大根 "rat radish, mouse radish"
from Shimabara. It has a very strong taste. They are quite small and thick.
Similar to Momoyama daikon.
Since 1695, this radish was mentioned as grown by farmers in a district called NEZUMI, Rat in Shinshuu and eaten with buckwheat noodles. 信州埴科郡坂城町中之条の鼠地区
. . . CLICK here for Photos !


hatsuka daikon 二十日大根 ( はつかだいこん) "20 days old radish"
a fast-growing round and small radish. Comes in the colors red, yellow, purple and white. Originally from Europa, indroduced to Japan in the Meiji period. also called
radisshu ラディッシュ
. . . CLICK here for Photos !


Shinshu-ji-daikon, Maesaka-daikon, Oyadakarami-daikon, Akaguchi-daikon, Daimon-daikon, Tatara-daikon, Togakusi-daikon, Wattera-daiokn わってら大根, Haibara-daikon, Maki-daikon, Kirehamatumoto-ji-daikon and more varieties.

Ueno-daikon 上野大根
Edo Yasai, Edo dentoo yasai 江戸伝統野菜
Traditional vegetables of Edo


. WASHOKU
Dentoo yasai 伝統野菜 Traditional Japanese Vegetables 　


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More vegetable kigo for All Winter

hakusai 白菜 (はくさい) chinese cabbage
ninjin 人参 (にんじん) carrots


early winter
kanchiku no ko 寒竹の子 (かんちくのこ)
babmoo shoots in the cold
... 寒筍（かんたけのこ）

TBA

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shishitoo ししとう【獅子唐】
small sweet green pepper
shishitoogarashi 獅子唐辛子
best in summer
. . . CLICK here for Photos !

Fushimi toogarashi　伏見トウガラシ
Manganji toogarashi　万願寺トウガラシ
from Kyoto、both are rather sweet

taka no tsume 鷹の爪 "tallon of a hawk"
Evodiopanax innovans
. . . CLICK here for Photos !

WASHOKU
Togarashi 唐辛子 red hot pepper



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kinpira キンピラ simmered root vegetables
Niigata


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Worldwide use

jahreszeitliche Spezialitäten
Zutaten aus der Jahreszeit

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Things found on the way


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HAIKU

苗代風吹いて鰈の旬となる　
yawashiro kaze fuite karei no shun to naru

wind blows
over the rice seeldings ...
season for flounders

Ninomiya Miyo 二宮美代


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人参を並べておけば分かるなり　
ninjin o narabete okeba wakaru nari

when I arrange
the carrots side by side
I understand

Tokita Tomoya 鴇田智哉 (1969 - )


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山冷のどんぞこ薬喰の旬
yamabie no donzoku kusuri gui no shun

in the middle of
cold winter mountains ...
season for medicinal food

Fujita Minoru 藤田美乗

MORE
source : 俳句例句データベース Japanese haiku about SHUN


kusurigui, "eating medicine" kigo for all winter


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Related words
kulinarisch Augenschmauß
***** WASHOKU : INGREDIENTS

Daikon ... Radishes used in Temple Ceremonies

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

. Takana 高菜 mustard greens .

***** WASHOKU :
YASAI . Vegetable Saijiki



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Yomogi mugwort

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Mugwort (yomogi)

***** Location: Japan
***** Season: All spring
***** Category: Humanity

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Explanation

Yomogi よもぎ (艾蓬, 蓬　ヨモギ) mugwort
Artemisia princeps
Beifuß



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Artemisia vulgaris (mugwort or common wormwood) is one of several species in the genus Artemisia with names containing mugwort. It is also occasionally known as Felon Herb, Chrysanthemum Weed, Wild Wormwood, or St. John's Plant (not to be confused with St John's wort). It is native to temperate Europe, Asia and northern Africa, but is also present in North America where it is an invasive weed. It is a very common plant growing on nitrogenous soils, like weedy and uncultivated areas, such as waste places and roadsides.

Food
The leaves and buds, best picked shortly before the plant flowers in July to September, were used as a bitter flavoring agent to season fat, meat and fish. In Germany, known as Beifuß, it is mainly used to season goose, especially the roast goose traditionally eaten for Christmas. From the German, ancient use of a sprig of mugwort inserted into the goose cavity, comes the saying "goosed" or "is goosed".

Mugwort is also used in Korea and Japan to give festive rice cakes a greenish color. After the cherry trees bloom in Korea, hordes of bonneted grandmothers collect wild mugwort. It is a common seasoning in Korean soups and pancakes. Known as a blood cleanser, it is believed to have different medicinal properties depending on the region it is collected. In some regions, mugwort thins the blood, while in another region, it is proposed to have hallucigenic properties, leading to some bonneted grandmothers passing out from direct skin contact (dermal absorption) with the active chemicals. For this reason, Koreans also wear a silk sleeve when picking mugwort plants.

In the Middle Ages Mugwort was used as part of a herbal mixture called gruit, used in the flavoring of beer before the widespread introduction of hops. Once again, it is possible that drinkers of the beer were not only intoxicated from the beer, but also from the hallucinogenic properties of the plant.

In Korea, this herb is often used as a flavouring for soft ricecakes (called "sook-dok" or so-ok in current Korean common usage), soups, and other foods. Once cooked, the plant's hallucinogenic chemicals are neutralized.

The plant contains ethereal oils (such as cineole, or wormwood oil, and thujone), flavonoids, triterpenes, and coumarin derivatives. It was also used as an anthelminthic, so it is sometimes confused with wormwood (Artemisia absinthium). The plant, called nagadamni in Sanskrit, is used in Ayurveda for cardiac complaints as well as feelings of unease, unwellness and general malaise.

Mugwort is used in the practice of traditional Chinese medicine in a pulverized and aged form called moxa from which we derive the English word 'moxy'.
©　More in the WIKIPEDIA !


yomogi iro よもぎ色 the color YOMOGI


said to drive away evil spirits

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kigo for all summer

natsu yomogi 夏蓬 (なつよもぎ) mugwort in summer
The plant has now grown large and deep green, the stem almost like a tree. It also has flowers now. It is considered quite a weed in many gardens, because of its abundant grow.
The following expression derives from this growth

hoohoo 蓬々, 蓬蓬 growing abundantly

The leaves have small white hair. They are dried and used for moxabustion herbs.


. Moxabustion (mogusa, o-kyuu) and kigo .


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Some uses of mugwort

yomogi shanpuu よもぎシャンプー shampoo with mugwort
yomogimizu よもぎ水 mugwort lotion


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Yomogi dishes よもぎ料理 yomogi ryoori
ヨモギ料理
. . . CLICK here for Photos !


Boil and rinse well before use.
Used for mochi ricecakes, with seseme dressing or raw in tempura.


yomogicha よもぎ茶 tea from dried mugwort leaves
about 3 to 5 g for one cup
speciality of Niigata
can also be used in your bathtub.
. . . CLICK here for Photos !



yomogipan, yomogi pan よもぎパン bread with mugwort
. . . CLICK here for Photos !



yomogi zenzai よもぎぜんざい with sweet bean paste
. . . CLICK here for Photos !



Echi no Goshiki Mochi 越の五色餅
Mochi in five colors, from Echi (Echizen/Echigo)
. . . CLICK here for Photos !


Kusa mochi, yomogi mochi よもぎ餅 is a green variety of mochi flavored with yomogi (mugwort).
yomogi dango よもぎ団子（くさもち kusamochi）
. . . CLICK here for Photos !


sasakomochi, sasako mochi 笹子もち mochi with yomogi and sweet beanpaste
When they get old and hard, they can be grilled to soften.

ＷASHOKU : Mochi Rice Dumplings



kankoromochi kankoro mochi かんころもち（甘古呂餅）
speciality of Goto Retto Islands, off Nagasaki
These mochi are not so hard and have a green color.
yomogi or sesame was also added to the mix.
WASHOKU : kankoro　かんころ　甘古呂 dishes with sweet potatoes


In Aomori at Osorezan, there is soft ice cream with yomogi (mugwort). It looks quite green and delicious.
Beifuss-Eis
Summer Drinks as Kigo


Momotaro Nabe 桃太郎鍋 hodgepodge from Okayama
The red demon is represented by mochi with red rice, whereas the green demon has yomogi mugwort mochi.
Okayama ... Momotaro Nabe


kusudama 薬玉 クスダマ
(kusuridama) yomogi as medicine
food with yomogi mugwort



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Worldwide use


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Things found on the way


Yomogi Manju with Daruma san
よもぎまん


From Kawasaki Daishi

. Kawasaki Daishi and Kukai Kobo Daishi　川崎大師 .


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HAIKU


kaisan no aida ni furusato ya yomogi-mochi

between sea and mountains
there is my homeland !
rural ricecakes

Matsumoto Yachiyo

yomogi-mochi are special rice cakes made from mugwort and provoke a feeling of homeland and mother's cooking.
Furusato and Haiku

. . . CLICK here for yomogi ricecake Photos !



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Related words

ＷASHOKU : Mori no Megumi
Food from the Bountiful Woods


***** WASHOKU : INGREDIENTS

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Wasabi green horseradish

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Japanese Horseradish (wasabi)

***** Location: Japan
***** Season: See below.
***** Category: Humanity

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Explanation

Wasabi, Japanese horseradish

green horseradish

和佐比, わさび,ワサビ, 山葵
Wasabia japonica , Cochlearia wasabi, or Eutrema japonica
kigo see below

Few places are suitable for large-scale wasabi cultivation, and cultivation is difficult even in ideal conditions, because it needs extremely clear water
In Japan, wasabi is cultivated mainly in these areas with plenty of good water:

Izu peninsula, Shizuoka prefecture
Iwate prefecture
Nagano prefecture
Shimane prefecture
Yamanashi prefecture

The word, in the form 和佐比, first appeared in 918 in
The Japanese Names of Medical Herbs (本草和名 Honzō Wamyō, honzoo wamyoo).
©　More in the WIKIPEDIA !

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KANSAI WASABI

Water quality is vital for mizu wasabi (water horseradish), which grows in running water. The three necessary conditions require the water to be so clean that iwana (char) and yamame (landlocked salmon) can live in it, to be plentiful, and to have a temperature from 8 to 18 centigrade all year round.

In Kansai, wasabi is cultivated in Kakumagi, Wakayama Prefecture, where wasabi is presumed to have originated, and in Azai Town in Shiga Prefecture's Kohoku area around the northern part of Lake Biwa, both noted for their water. Wasabi sushi, in which rice and salted mackerel are rolled in a wasabi leaf, is a famous product of Shimizu Town in Wakayama.
source : 　www.kippo.or.jp


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AZUMINO 安曇野

Daio Wasabi Farm 山葵園 Wasabi-En

The Daioo Wasabi Farm lies in the peaceful outskirts of Hotaka town and is recognised as the largest such farm in Japan. Founded in 1915, the farm has enjoyed a long history throughout the years that has even seen it featured in the 1990 film Dreams, directed by the internationally acclaimed director Akira Kurosawa. The quaint watermills that were especially constructed for the film remain in the farm today, and can be best viewed by taking one the special raft-tours that are available throughout the spring and summer months.

While the Daio Wasabi Farm has long been a favourite of Japanese tourists for its picturesque beauty, the farm is also notable for the wide-array of culinary delights offered by its restaurants and shops. Visitors can try traditional staples such as wasabi soba (buckwheat noodles, a local speciality) and wasabi tempura (deep-fried prawns and vegetables), to the slightly less conventional likes of wasabi ice-cream and wasabi wine - surprisingly delicious, despite their rather strange sounding taste!
source : www.azumino-e-tabi.net

. . . CLICK here for Photos !

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wasabida 山葵田 wasabi fields

for examle in 安曇野 Azumino, Nagano pref.


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wasabi to jooruri wa naite homeru
山葵と浄瑠璃は泣いてほめる

wasabi and Joruri puppet theater recitation are praized with your tears.

Good wasabi is so hot you start to cry.
Good bunraku theater performance is so sad that you cry.

Wasabi und den Begleitgesang beim Puppentheater lobt man durch Tränen.



wasabi wa kowai kao de orose
ワサビはこわい顔でおろせ

Wasabi muss man mit einem ernsten Gesicht reiben.
this means
you should do it strongly and seriously to get the pungent ingredient アリルインチオシアネートout of the root. So you have to keep grinding more and more in a good circle to prepare a good wasabi.



sushi no karami wa wasabi ni kagiru
鮨の辛味は、山葵にかぎる

a spicy sushi is best made with wasabi

wasabi is called namida なみだ　in the sushi shops, meaning "tears".



ことわざに見る栄養学
http://www.edogawa.com/eat/eat/kotowaza/index.html




If you want your sushi without wasabi, ask for

sabinuki さびぬき (さび抜き).



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Station lunchbox from Numazu, Shizuoka
港あじ鮨（駅弁）静岡県沼津


Minato Ajizushi Bento

Sushi from horse mackerel with wasabi
A piece of fresh wasabi is added to the bento, with a tiny green grinder for extra fresh flavor!


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wasabi matsuri わさびまつり wasabi festival

in Izu Town 伊豆市地蔵堂

the pungent ingredient is ariru karashi abura アリルからし油


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wasabi ryoori わさび料理 wasabi dishes
from the area of Nikko

わさび料理教室


wasabizuke わさび漬け（山葵漬け pickled wasabi
perpared with the stem and leaves of the plant and seke lees. A bit of sugar can be added.


. . . CLICK here for Photos !




Memorial stone for wasabizuke, which originated in Shizuoka
わさび漬け発祥の地の碑（静岡市葵区駿府公園）
©　More in the Japanese WIKIPEDIA !

This is a kind of hot sidedish with many types of fish. It is said to prevent stomach upset in the summer season. The easiest preparation is with sugar and vinegar, but there are regional recipies for the mix, mostly with sake lees.
It is a favorite regional souvenir.
. wasabi - spring Kigo . 　　

In Yamanashi, best from Kosuge village 小菅村, proud of its clean water.
. Washoku - Yamanashi Prefecture . 　　


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from my neighbourhood souvenir store

wasabi arare わさびあられ rice crackers



wasabi senbei わさびせんべい small crackers



WASHOKU
Wasabi from Noboribetsu, Hokkaido 登別のわさび


from Izu Peninsula :

wasabi daifuku わさび大福 dumplings with sweet bean paste and a bit of ground wasabi in the middle
. . . CLICK here for Photos !


tempura from fresh wasabi leaves
crackers with cream cheese and a tip of ground wasabi


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Worldwide use

Japanischer Meerrettich

Normaler weisser Meerrettich ist yamawasabi


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Things found on the way




yamawasabi 山わさび normal white horseradish,
grown in Hokkaido, indroduced by the Europeans.
北海道の山わさび, lit. "mountain horseradish"

SUSHI
temaki yamawasabi kappa
hand-wrapped cucumber rolls with wild wasabi


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HAIKU

kigo for late spring
wasabi 山葵田（わさびだ） field with wasabi
wasabizawa 山葵沢（わさびざわ）creek with wasabi
hawasabi 葉山葵（はわさび）leaf-wasabi
tsuchi wasabi 土山葵（つちわさび）wasabi in the earth
hata wasabi 畑山葵（はたわさび）wasabi in the field

shiro wasabi 白山葵（しろわさび）white wasabi
aokuki wasabi 青茎山葵（あおくきわさび）
wasabi with a green stem
akakuki wasabi 赤茎山葵（あかくきわさび）
wasabi with a red stem

kigo for mid-spring
wasabizuke 山葵漬 (わさびづけ)


kigo for early summer
wasabi no hana 山葵の花 flowers of wasabi


They are rather small, but a whole field in bloom is quite a sight.


滝からの水に山葵がひきしまり
taki kara no mizu ni wasabi ga hikishimari

in the water
from the waterfall wasabi becomes
all tough and strong

Shibuya Shiori 渋谷志をり



わさび田を覗けば映る人の顔　　
wasabida o nozokeba utsuru hito no kao 　　

peeking into
a wasabi field it reflects
the human face

Kiuchi Shiyuu 木内紫幽 （しゆう）


山岳部わさびのとれる村を抜け
森紫苑荘



沸き水の豊かさわさび田の自慢
西村喜久恵



山葵漬　長子は　父を敬遠す　　　　　　　　　　
浜明史


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Related words

***** WASHOKU : INGREDIENTS

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Yomena Starwort

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Starwort leaves cooked with rice (yomenameshi)

***** Location: Japan
***** Season: Mid-spring
***** Category: Humanity

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Explanation

cooked rice with starwort leaves, yomena meshi
嫁菜飯 (よめなめし)





lit. it means "plant of the daughter in law"


yomena 嫁菜 (よめな ) starwort
a kind of starwort, a kind of wild aster.
Aster yomena. Kalimeris yomena

yomena tsumu 嫁菜摘む（よめなつむ）picking starwort
ubagi 莵芽木（うばぎ）、ohagi 薺蒿（おはぎ）
yomegahagi よめがはぎ、hagina はぎな


Starwort
Stellaria media, Caryophyllaceae
Sternenblume
. Michaelmas Daisy .


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Worldwide use


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Things found on the way


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HAIKU

背戸近く摘んでもてなすよめな飯　　　
sedo chikaku tsunde motenasu yomena meshi

I pick them close to the back door　
and prepare food for visitors ...
starwort cooked rice　　

Uemura Toshiko 上村とし子
Tr. Gabi Greve


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炊き上げてうすき緑や嫁菜飯　
takiagete usuki midori ya yomena meshi

when finally cooked
they look soft green ...
starwort in cooked rice

Sugita Hisajo　杉田久女
Tr. Gabi Greve


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a small universe
delivers my rice's companion...
starwort leaves

Heike Gewi
Yemen


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Related words


kigo for mid-autumn

***** yomena no hana 嫁菜の花 (よめなのはな)
starwort flowers
. . . CLICK here for Photos !


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kigo for mid-summer

nomi no fusuma 蚤の衾 (のみのふすま) "pillow for fleas"
bog chickweed
Stellaria alsine



It grows wild on the azemichi paths between rice paddies. Its flowering period is quite long, from April to October. Its small leaves look like a nice cushion for the fleas.


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. Nogiku, wild asters 　



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Toogarashi red pepper

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Red pepper (toogarashi)

***** Location: Japan
***** Season: see below
***** Category: Plant

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Explanation




kigo for all autumn

toogarashi 唐辛子 (とうがらし) red pepper, hot pepper
Capsicum annuum, roter Pfeffer, dried chili pepper
..... 唐辛（とうがらし）、..... 蕃椒（とうがらし）

nanban 南蛮（なんばん）、nanban koshoo 南蛮胡椒（なんばんこしょう）
pepper from the "Southern Barbarians" (the first Europeans coming in via Nagasaki around 1605)

koorai koshoo 高麗胡椒（こうらいこしょう）pepper from Koorai-Korea

tenjumori 天井守（てんじょうもり）kind of red pepper
tenjiku mori 天竺まもり（てんじくまもり）
sagari さがり
This is a kind with a straight stem and many fruits on it like a tussle, so it is also called "yatsubusa" 八房（やつぶさ）"with eight tussles".
. . . CLICK here for Photos !


taka no tsume 鷹の爪（たかのつめ）red pepper "like the claw of a hawk"
Evodiopanax innovans
. . . CLICK here for Photos !



..... Fushimi toogarashi 伏見唐辛子 Kyoto speciality from the Fushimi area
. . . CLICK here for Photos !
..... Manganji toogarashi 万願寺唐辛子 Kyoto speciality from temple Manganji
. . . CLICK here for Photos !
and from these areas in Kyoto Tanaka 田中. Yamashina 山科. Takagamine 鷹ヶ峰
Shichimiya Honpo 七味家本舗（しちみやほんぽ), since 1655 is a dealer in Kyoto, close to the temple Kiyomizudera.


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piiman ピーマン green sweet pepper, pimiento, pimento
Capsicum annuum L. var. angulosum, bell pepper
The large variety is called
janboo piiman ジャンボピーマン jumbo green pepper

karaa piiman カラーピーマ colorful bellpeppers
The green variety is usually harvested when still unripe and becomes a red, yellow, purple or orange variety.
Green bell pepper is very rich in vitamin C.
It has been eaten in Japan since the 1950s.
Grown in Miyazaki prefecture.
It is eaten in salads, grilled on a net, fried in the pan with other vegetables, put in soup, cut small for fried rice, put in vinegar for pickles. Western style as ラタトゥイユ Ratatouille or ピペラード piperade.
Paprika


Hasaki piiman 波崎ピーマン from Hasaki town
This town 波崎町 in Ibaraki grows the most piiman in Japan.



Shimajiri piiman 具志頭ピーマン - from Shimajiri town, Okinawa

Yaese piiman 八重瀬ピーマン - from Yaese town, Okinawa

PIMENTO MORI !


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..... shishitoo, shishito ししとう / 獅子唐
small sweet green pepper
Spanischer Pfeffer; Capsicum annuum var. angulosum.
They are often serves on skewers, slightyl grilled and salted, at a yakitoria restaurant.
There are various varieties cultivated during the Edo period. Since the end of this pepper reminded the Japanese of the head of a lion mask, it got this name "lion dans mask pepper".
. . . CLICK here for Photos !


There are also plants with five different colors on one
goshiki toogarashi 五色唐辛子
They are used as decorative garden plants.
. . . CLICK here for Photos !


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kigo for mid-autumn

ha toogarashi 葉唐辛子 (はとうがらし)
leaves of the red pepper
They are used for tsukudani boiling with sweet soy sauce.
You can make it yourself or by a bottle in the supermarket.
. . . CLICK here for Photos !



kigo for mid-summer

toogarashi no hana 唐辛子の花 (とうがらしのはな)
flowers/blossoms of the red pepper
..... 蕃椒の花（とうがらしのはな）
They are small and white.
. . . CLICK here for Photos !



kigo for late summer

aotoogarashi, ao toogarashi 青唐辛子 (あおとうがらし) green fruit of the red pepper
..... 青蕃椒（あおとうがらし）
ha toogarashi 葉唐辛（はとうがらし） red pepper leaves

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The following are NOT KIGO.


© PHOTO :　shobo-an


shichimi toogarashi しちみとうがらし【七味唐辛子】
shichimi togarashi, nanami toogarashi, nanami togarashi
"seven flavors and red pepper"
seven flavor chili pepper
ground mix of red pepper and other aromatic spices
pepper blend with seven spices, spice mixture with seven ingredients

Also named Yagenbori 薬研堀 / やげん堀 after a canal street where the first dealers in Edo lived.


The most commonly mixed spices are in the colors of a rainbow, and you can ask a specialized shop to have your own mixture

asa no mi あさのみ【麻の実】 hemp seed (gray, grey)
aonori あおのり【青海苔】 green seaweed (green)
keshi no mi けしのみ【芥子の実】poppy seed (beige)
kuro koshoo くろこしょう【黒胡椒】black pepper (black)
sanshoo さんしょう【山椒】mountain pepper (moss green)
shiro koshoo しろこしょう【白胡椒】white pepper (beige)

shooga しょうが【生姜】ginger
fresh red pepper (orange)
unshuu mikan うんしゅうみかん【温州蜜柑】 mandarin orange peel (yellow)
rapeseed
roasted red pepper (brown)
kuro goma くろごま【黒胡麻】black sesame seed (black)
shiso しそ【紫蘇】 perilla
yuzu ゆず【柚／柚子】yuzu citron peel (from Citrus junos)

It is used in soups, for noodles and many other dishes.


You can buy it in a hyootan gourd-shaped container like this one.
Or in a glass bottle like other spices. Some come in a bamboo container or in a little barrel (taru).

Sieben-Gewürz-Pulver, Sieben-Gewürz-Mischung




shichimi toogarashi mentaiko 七味唐辛子明太子
fish roe with red pepper spice mixture
. . . CLICK here for Photos !


hachimi toogarashi 八味とうがらし, 八味唐辛子
hot pepper mix with eight ingredients
. . . CLICK here for Photos !




ichimi toogarashi 一味唐辛子 ground red chili pepper
"only one flavor"
. . . CLICK here for Photos !



. nanairo toogarashi 七色唐辛子
chili pepper with seven colors .
One of them is orange from the peels of Fukure Mikan ふくれみかん / 福来（ふくれ）みかん
. . . CLICK here for Photos !
speciality of the Mount Tsukuba area 筑波山, Ibaraki


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Yagenbori 薬研堀 "Yagen Canal" in Edo

Yagen is a chemist's or doctor's mortar form which is like a V, deep and small, to crush medicine. The canals in Edo were often in this form.

Yagen Shichimi Togarashi
Yagenbori in Edo is in Asakusa, an old center of entertainment.
A medicine dealer of the area (Yagenbori Shichimi Togarashi), more than 400 years ago, began to mix these ingredients to serve as condiments to go with noodles and other Edo food. It can be mixed to be very hot, medium or rather mild.

Reference



Yagen red pepper containers


. Doctors in Edo .
Many doctors lived at a moat named after the mortar to prepare medicine, called Yagenbori 薬研堀 in Edo.
東京都中央区東日本橋 Now in Higashi Nihonbashi, Chuo ward


Some of their homes had various exits for the patient to come and go unnoticed.

おろすこともっとも至極薬研堀
orosu koto mottomo shigoku Yagenbori

abortion
is most extremely done
at Yagenbori moat

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

Yagenbori Fudo Myo-O 薬研堀不動明王
Gofunai Henro Temple Nr. 23

. Gofunai 御府内八十八ヶ所霊場 88 Henro Temples in Edo .
Nr. 23 - 薬研堀不動院 Yagenbori Fudo-In
- 川崎大師東京別院 Kawasaki Daishi Tokyo Betsu-In
中央区東日本橋2-6-8 / 2 Chome-6-8 Higashinihonbashi, Chūō ward

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Tochigi Santaka 栃木三鷹 "three hawk talons" from Tochigi
. . . CLICK here for Photos !
From Otawara village 大田原

It is harvested by pulling out including the roots, then hang with the roots to dry under a plastic roof for two months. Next each talon is picked by hand, one picker woman can do about five kilos a day. The local shops make different kinds of food from this chilies.


toogarashi raamen 唐辛子ラーメン chillies noodle soup
chillies are added to the dough for the noodles too, so they look rather red.



ebichiri toogarashi pan エビチリとうがらしパン bread with a filling of shrimps in hot sauce
the dough for the bread includes chillies too.

choppiri チョッピリ chocolate with red hot peppers
choppiri yookan チョッピリ羊羹 yookan paste with red peppers

also sold in a set with five flavors of yookan bean paste like blueberry and green tea, salty and yuzu citrons.
(orijinaru hitokuchi yookan オリジナル一口ようかん) in memory of the brave archer warrior
Nasu no Yooichi 那須与一 (Nasu no Yoichi)
Nasu no Yoichi (1169 - 1232)


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Things found on the way


Daruma Mascot and Hot Pepper Miyuki Chan
Hot Pepper だるま　マクコット




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The TOO 唐 in Toogarashi refers to Tang-China,
but can also simply mean any foreigner in Japan during the Edo period.


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. tsurushibina つるし雛 / 吊るし雛 small hanging hina dolls .



Red Pepper to ward off insects to chew on the hina dolls when they are packed away during the rest of the year. Also with the wish that no "bad insects" (male friends) will hang around and harm the little girl as it grows up.
They should ward off evil influence of all kinds.



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HAIKU and SENRYU


赤とんぼ羽を取ったらとうがらし
akatonboo hane o tottara toogarashi

red dragonfly -
when you take the wings off
it is just a red pepper

Takarai Kikaku ・【宝井基角】（たからい・きかく）
With a reply from Matsuo Basho
Dragonfly and Haiku


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青くても 有るべきものを 唐辛子
aokute mo aru beki mono o toogarashi

green was just right
and yet now it's
a red pepper
Tr. Barnhill



better
to have stayed green -
the pepper
Tr. Addiss


Written in 1692. 元禄5年9月
At a meeting with his disciple Shadoo 洒堂 Shado coming to Edo to visit his Basho-An in Fukagawa. He wanted to praise his student, but still ...


. Matsuo Basho 松尾芭蕉 - Archives of the WKD .
with more toogarashi haiku



. Shadoo 洒堂 Shado - - Hamada Chinseki 浜田珍夕/珍碩 .


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炎ゆる間がいのち女と唐辛子
moyuru ma ga inochi onna to toogarashi

burning red hot
when alive ... a woman
and red pepper

Mitsuhashi Takajo 三橋鷹女


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cayenne
long fingers of heat
reaching into winter

a lot of people used to hand these in bunches to dry for use in the winter when a little bit of heat in the food helps warm the insides.

Brenda Roberts
. WKD ... on FACEBOOK . June 2009


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red hot pepper -
another fight over
Indian curry

Gabi Greve
my husband likes it REALY HOT !


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Related words

Mountain pepper (sanshoo, sansho) Japan


***** WASHOKU :
YASAI . Vegetable SAIJIKI

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[ . BACK to WORLDKIGO . TOP . ]
- #togarashi #redpepper #yagenbori -
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Soba buckwheat

[ . BACK to WORLDKIGO TOP . ]
. soba 蕎麦 Legends about buckwheat .
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Buckwheat noodles (soba)

***** Location: Japan
***** Season: See below
***** Category: Humanity

*****************************
Explanation


Daruma eating buckwheat noodles


Fagopyrum esculentum

Buckwheat flowers (soba no hana)
kigo for early autumn


Shin soba 新蕎麦 (しんそば)
new buckwheat noodles
WASHOKU : Autumn Food 　
kigo for autumn


sobayu, soba-yu そばゆ【蕎麦湯】
cooking water from buckwheat noodles
kigo for all winter
It is served for drinking after rinsing the bowl of noodles with it.



toshikoshi soba 年越し蕎麦　/ 年越しそば　
eaten on December 31 to pass into the new year
misoka soba 晦日蕎麦 (みそかそば) soba on the last day of the year
..... tsugomori soba つごもり蕎麦（つごもりそば）
toshitori soba としとりそば【歳取り蕎麦】soba to get one year older

unki soba 運気蕎麦（うんきそば） "soba for your good fortune"
..... un soba うんそば【運蕎麦】
fukusoba ふくそば【福蕎麦】auspicious soba
kigo for mid-winter
Silvester-Buchweizennudeln

In the Kamakura period at the temple Jootenji 承天寺 in Hakata they served soba to the poor who could not affort do make it themselves. They were called "Soba for a good government" yonaoshi soba 世直しそば. All the poor who ate these soba had good luck in the coming year, so they were called "Soba for your good fortune" from that time on.

Soba for the New Year were sometimes mixed with gold powder for extra auspicious meaning. See also below, sobakiri.

Soba are auspicious because they are hosonagai 細長い promising a long life, and they are eaten with the sound "slurp slurp, bite bite"
tsuru truru kame kame つるつる　かめかめ

. tsurukame 鶴亀 crane and turtle and long life .


. The Twelfth Lunar Month　十二月 juunigatsu - in Edo - .

Many regions of Japan have their own "Soba bunka 蕎麦文化", buckwheat culture.

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quote
Soba (そば or 蕎麦)
is a type of thin Japanese noodle made from buckwheat flour. It is served either chilled with a dipping sauce, or in hot broth as a noodle soup. Moreover, it is common in Japan to refer to any thin noodle as soba in contrast to udon which are thick noodles made from wheat. It takes three months for buckwheat to be ready for harvest, so people can harvest it four times in a year; it is harvested mainly in spring, summer, and autumn. In Japan, buckwheat is produced mainly in Hokkaido. People call soba that is made with buckwheat that has just been harvested "shin-soba". It has more flavor, sweetness and taste than soba.

In Japan, soba noodles are served in a variety of situations. They are a popular inexpensive fast food at train stations throughout Japan and are served by exclusive and expensive specialty restaurants. Markets sell dried noodles and men-tsuyu, or instant noodle broth, to make home preparation easy.

Some establishments, especially cheaper and more casual ones, may serve both soba and udon (thick wheat noodles) as they are often served in a similar manner. However, soba is more popular in Japan. This tradition originates from the Tokugawa period when the population of Edo (Tokyo), being considerably wealthier than the rural poor, were more susceptible to beri beri due to their high consumption of white rice, which is low in thiamine. It is theorized that they made up for this deficiency by regularly eating thiamine-rich soba. In the Tokugawa era, every neighborhood had one or two soba establishments, many also serving sake, which functioned much like modern cafes where locals would casually drop by for an informal bite to eat.

By location
Shinshu soba 信州蕎麦 – named after the old name of Nagano Prefecture. Also known as Shinano soba. (Shinano=Shinshu)
. . . CLICK here for Photos !

Etanbetsu soba – named after the central region of Hokkaidō (Asahikawacity)
Izumo soba – named after Izumo in Shimane
Izushi soba – named after Izushi in Hyōgo

Common Dishes
Cold Chilled soba is often served on a sieve-like bamboo tray called a zaru, sometimes garnished with bits of dried nori seaweed, with a dipping sauce known as soba tsuyu on the side. The tsuyu is made of a strong mixture of dashi, sweetened soy sauce (also called "kaeshi") and mirin. Using chopsticks, the diner picks up a small amount of soba from the tray and swirls it in the cold tsuyu before eating it. Wasabi, scallions are often mixed into the tsuyu. It's said that the best way to experience the unique texture of hand-made soba noodles is to eat them cold, since letting them soak in hot broth changes their consistency. After the noodles are eaten, many people enjoy drinking the water in which the noodles were cooked (sobayu), mixed with the leftover tsuyu.

Mori soba 盛り蕎麦 – Basic chilled soba noodles served on a flat basket or a plate.
Zaru soba 笊蕎麦 – Mori soba topped with shredded nori seaweed.
Hiyasi soba– Cold soba served with various toppings sprinkled on top, after which the broth is poured on by the diner. It may include:
tororo – puree of yamaimo (a Japanese yam with a slimy texture)
oroshi – grated daikon radish
natto – sticky fermented soybeans
okra – fresh sliced okra
Soba maki – Cold soba wrapped in nori and prepared as makizushi.
Soba salad: Outside of Japan, some people eat this type of salad. Cold soba mixed in sesame dressing with vegetables. It is more of a modern and fusion cold soba dish.

Hot Soba is also often served as a noodle soup in a bowl of hot tsuyu. The hot tsuyu in this instance is thinner than that used as a dipping sauce for chilled soba. Popular garnishes are sliced scallion and shichimi togarashi (mixed chilli powder).
Kake soba 掛け蕎麦 – Hot soba in broth topped with thinly sliced scallion, and perhaps a slice of kamaboko (fish cake).
Kitsune soba (in Kantō) or Tanuki soba (in Kansai) – Topped with abura age (deep-fried tofu).
Tanuki soba (in Kantō) or Haikara soba (in Kansai) – Topped with tenkasu (bits of deep-fried tempura batter).
Tempura soba 天麩羅蕎麦 – Topped with tempura, usually a large shrimp.
Tsukimi soba ("moon-viewing soba") – Topped with raw egg, which poaches in the hot soup.
Tororo soba – Topped with tororo, the puree of yamaimo (a potato-like vegetable with a slimy texture).
Wakame soba – Topped with wakame seaweed
Soba-yu – This is warm water that boiled soba, much like broth. People drink dipping sauce mixed with soba-yu to enjoy the flavor of soba. But there is little or no nutritional value.

Sarashina soba 更科蕎麦（さらしなそば） – thin, light-colored soba, made with refined buckwheat
Inaka soba 田舎蕎麦（いなかそば）– "country soba", thick soba made with whole buckwheat

Soba is traditionally eaten on New Years Eve in most areas of Japan, a tradition that survives to this day: Toshikoshi soba. In the Tokyo area, there is also a tradition of giving out soba to new neighbours after a house move (Hikkoshi soba), although this practice is now rare.
©　More in the WIKIPEDIA !




source :　yumzk

soba delivery 出前の蕎麦屋さん


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. WASHOKU
harako soba はらこそば【腹子蕎麦】 　
with a load of ikura fish roe.
From Miyako Town, Iwate



insutanto men インスタント麺, insutanto soba インスタントそば
Instant noodle soups, usually in a plastic cup.


kanmen 乾麺（かんめん）kansoba 乾そば . dried soba
after making them they are dried

kisoba 生蕎麦（きそば）

namamen 生麺（なまめん）namasoba 生そば（なまそば）
fresh soba, after making they are put in a plastic bag and sold.

reitoo soba 冷凍麺・冷凍そば
deep frozen soba, packed to be refrigerated for a long time

yudesoba ゆで麺 (ゆでそば ) boiled soba
they are first made and boiled and then packed for selling.

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harako soba はらこそば【腹子蕎麦】hot buckwheat noodle soup (kakesoba) with a load of ikura fish roe.
ikura soba　イクラそば　
While eating the noodles and soup, the fish roe slided down to the bottom and is half-boiled by the time the other things are eaten. Now with a soup spoon they are ladled out of the broth.
Houswifes prepare the ikura by cutting a whole salmon open.
Speciality from Iwate prefecture, Miyako town.



hegisoba, hegi soba へぎそば buckwheat noodles like hegi shindles
WASHOKU : Niigata


nihachi soba 二八蕎麦 "2 and 8 soba"
20 percent wheat flour, 80 percent buckwheat flour
The most famous soba mix in Edo.
. . . CLICK here for Photos !
„Zwei zu Acht Buchweizennudeln“ 20% Weizenmehl, 80% Buchweizenmehl
juuwari ... aus 100% Buchweizenmehl



soba doojoo 蕎麦道場 place to learn making soba by hand
"Soba-Trainingshalle"


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sobakiri 蕎麦切り（そばきり）cut soba
... kirisoba　切り蕎麦、切りそば
They can be pulled to quite a lenght by hand, and are thus an auspicious food for people to get old and live long.
Also called jumyoo soba 寿命そば. or nobisoba のびそば。

Since on the other hand these soba can break easily, they are also auspicious to
"cut the connection to a person" enkiri soba 縁切りそば or at the New Year to cut the bad luck of old, toshikiri soba 年切りそば.
To be cut off from old debt, they are called
shakusen kiri 借銭切り or kanjoo soba 勘定そば.
In some regions they were called "fortune noodles", undon 運どん.
It was important that you had to eat the full portion of these kirisoba and not leave a bit.

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sobayu 蕎麦湯　そばゆ　hot water after cooking soba noodles
It contains the vitamins and nutritients and is therefore eaten as well.
First to drink it was a poor man who could not affort to buy a bowl of noodles and asked only for the boiling water ! It is often served in a big laquered container.
. . . CLICK here for Photos !


teuchi soba, te-uchi soba 手打ちそば handmade soba
handgemachte Buchweizennudeln


. Togakushi soba 　戸隠蕎麦 .
from Nagano

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Soba ryoori そば料理 dishes with soba

. . . CLICK here for Photos !


Aooni soba, ao-oni soba 青おにそば "Blue Demon Soba"
and DARUMA eating buckwheat soba at Moriyama


bukkake ぶっかけ系の冷たい蕎麦 cold soba
with tanuki, kitsune, tororo, oroshi, natto, nameko.


chasoba 茶蕎麦
buckwheat noodles with green tea

. . . CLICK here for Photos !



Izumo Soba, Shimane 出雲そば　Wariko Soba 割子そば（わりごそば）


Izushi Sara Soba 出石皿そば
Buckwheat noodles on white plates. Tajima area.


nihon soba 日本蕎麦　日本そば Japanese buckwheat noodles
from Kitakata
„japanische Buchweizennudeln“


Saiko soba 西湖そば Soba from the Western Lake
with a lot of grated radish in the soup
西湖　いやしの里 Iyashi no Sato, Nenba, featuring local history, culture, and nature.
The facilities near Mount Fuji have a small museum with tools to make noodles.
. . . CLICK here for Photos !
. . . Reference



sennin soba 仙人そば buckwheat noodle soup "for mountain hermits"
with many local vegetables
Speciality of Shikoku, Manno-Village
香川県まんのう町
Also from Chichibu 秩父仙人そば, where they are a kind of tsukemen to dip into sauce.
. . . CLICK here for Photos !


shippoku soba しっぽく蕎麦 , しっぽくそば
cooked with vegetables, in Kyoto and Kagawa
. . . CLICK here for Photos !


soba no kurumidare そばの胡桃だれ　くるみだれ
soba with walnut sauce


soba with yamabokuchi やまぼくち (山火口)
. . . CLICK here for Photos of the plant !
In some mountain villages in Shinshu, Nagano prefecture, the leaves of yamabokuchi, o-yamabokuchi, a kind of wild chrysanthemum, are used together with buckwheat flour to make strong and long buckwheat noodles, eaten at festivals and celebrations. The noodles are served on special zen tables and all dishes are of black and red laquer for celebrations.

The plants are planted in the slopes of the buckwheat fields in the mountains, to prevent the soil from sliding downhill during a strong rain. The leaves are first hammered and pounded until they are quite small, then they are cooked for two days to get the bitterness out. Next they have to be watered many times in fresh brook water until the rinsewater is not black any more. The remaining fibers of the leaves are then dried and the dried fibers are then mixed with buckwheat flour. In the process of mixing they completely dissolve, leaving the dough with a strong consistency.
The noodles are especially long for celebrations, sue-nagaku means to be happily together for a long time, for example when served at a wedding party.
from 山の内村 village, Nagano

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sobabooro, soba booro そばぼうろ soba cookies
simple cookies made from soba flour, water, egg and sugar.
. . . CLICK here for Photos !
They can also be served with icecream.


sobamochi, soba mochi そば餅 buckwheat mochi
Buckwheat seeds are pounded together with the mochigome rice.
. . . CLICK here for Photos !
Buchweizen-Mochi


sobagaki そばがき soba dumplings
soba flour is mixed with water and the dumplings are dropped into a broth with vegetables.
. . . CLICK here for Photos !



wankosoba わんこそば、椀子そば from Morioka, to eat fast 　
Buchweizennudeln in kleinen Schalen serviert, zum Schnellessen.


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Worldwide use

Buchweizen, Buchweizennudeln
sobagaki . Buchweizenpüree


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Things found on the way


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HAIKU


信州の寒さを思う蕎麦湯かな　
Shinshuu no samusa o omou sobayu kana

I think of the cold
there is Shinshu -
cooking water of buckwheat noodles


Masaoka Shiki 子規
He wrote this as a thank you note for a friend who had sent him some buckwheat flour from Shinshu province.

http://www.sinanoya.com/etcetra/others1/index.html


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Related words


***** mizo soba, mizosoba 溝蕎麦 (みぞそば)
Polygonum thunbergii
"buckwheat in the ditch"
It is useful to remove heavy metal from soil and water and was planted along the fields.
Its small pinkish flowers remind of buckwheat flowers.
. . . CLICK here for Photos !


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Dishes from Nagano

Traditional Folk Toys : making buckwheat noodles


WASHOKU
Menrui, Noodles of all kinds 　

. soba 蕎麦 Legends about buckwheat .

***** WASHOKU : INGREDIENTS

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