AUGUST NEWS

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AUGUST ... hachigatsu 八月

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.............. August 6, 2009

Asahi First Brewery in Japan to Produce
Beer with Green Power

Asahi Breweries, Ltd., a major Japanese brewer, announced on April 16, 2009, a plan to manufacture its main product -- Asahi Super Dry Beer (350 ml size) --and other beers included in gift sets using power from green sources such as wind and biomass energy. This is the first time in the Japanese food industry that a manufacturer uses green electricity to produce products in-house.

The company entered into a contract with Japan Natural Energy Co. to purchase 40 million kilowatts of renewable energy per year. This is the largest green power purchase contract so far in the Japanese food industry. Under the contract, the company expects to reduce its emissions by about 18,000 tons of carbon dioxide (CO2), which is equivalent to the annual emissions of 4,500 households.

Asahi Breweries plans to print the Green Energy Mark logo on applicable products from all nine of its breweries in late May 2009 as proof of its green power usage. The company is going to switch half of its total electricity consumption, usually produced from non-renewable energy supplied by power utilities, over to green-sourced power, and ...
source : www.japanfs.org


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.............. August 7, 2009

Due to the long rainy season and not enough sunshine and heat, many vegetables are now getting more expensive! Peaches in Okayama are not sweet enough for shipment and are given away for free or thrown away.


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.............. August 14, 2009




The white guy in the photo above is Mr. James, the mascot for 4 new burgers of McDonald’s “Nippon All-Stars” series. Residents of Japan who have been riding JR trains or passing by McDonald’s restaurants have probably already seen his face on advertisements. In his TV commercials, Mr. James speaks annoying foreigner Japanese (not unlike the wacky foreigner who spoke NIPPONGO in a recent Sony Commercial). Print advertisements convey his goofy gaijin Japanese by rendering everything he says in katakana.

Mr. James has an official blog chronicling his love for Japan and McDonalds. Its blog posts, no doubt written by a Japanese employee of McDonald’s Japan’s marketing department, put everything in a mix of katakana and hiragana.
source : www.japanprobe.com




ウシクダイブツにつづいて、カナガワのカマクラにいきましたよ！
In Kamakura !
NIPPON ALL STARS Mr.ジェームスの食べある記
日本マクドナルド
http://mcdonalds.dtmp.jp/blog/



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.............. August 28, 2009

Sushi Chef Examination
The All Japan Sushi Association intends to give online examinations about how to prepare sushi and if you pass, you can print out your own certificate about it.
全日本寿司協会 Yamagata Tadashi
national union of sushi chefs


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.............. August 31, 2009


After the elections

Hatoyama saburee / 鳩山民衆サブレー / 鳩山サブレー
. WASHOKU
Hatoyama bisquits / Yukio Hatoyama 　


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Related words


JANUARY ... ichigatsu 一月

FEBRUARY ... nigatsu 二月

MARCH ... sangatsu 三月

APRIL ... shigatsu 四月

MAY ... gogatsu 五月

JUNE ... rokugatsu 六月

JULY ... shichigatsu 七月

AUGUST ... hachigatsu 八月


NOVEMBER ... juuichigatsu 十一月 　

DECEMBER ... juunigatsu 十二月 　



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


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Bunraku and Joruri

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Bunraku puppet play performance

***** Location: Japan
***** Season: Topic / see below
***** Category: Humanity

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Explanation

The Japanese puppet theater has a long history.
Here first are some dishes in its memory.
There are quite a few restaurants in Japan using the name
BUNRAKU 文楽.
. . . CLICK here for Photos !

Jooruri, jōruri じょうるり【浄瑠璃】Joruri
the dramatic narrative which accompanies a Bunraku puppet show


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.

　WASHOKU : Wasabi



The Tayu 太夫 narrator has to act all the persons of a play, from young children to wailing mothers, lost lovers or desperate villains, and does it in such a perfect way that the audience is captured to tears by his recitation.
It takes long years of practise to become a Tayu, often a family tradition. Just to be able to sit for long hours during the play takes years of practise. He reads form a special script with indicators of how to use the voice in a certain situation, most of these books are secret family treasures.


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文楽新名物 Dishes remembering Bunraku


Bunraku no Natsu Soba 文楽の夏そば
with local chicken, Japanese style




shichifuku soba 七福そば
Soba noodles with sevenfold good luck
A new menu item for the Bunraku season, with seven toppings for good luck.

source : 麺酒房 文楽 奈良東向通店
奈良県奈良市東向南町19吉田ビル1F

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quote
Bunraku, also known as Ningyō jōruri (人形浄瑠璃), is a form of traditional Japanese puppet theater, founded in Osaka in 1684.

Three kinds of performers take part in a bunraku performance:

Ningyōtsukai or Ningyōzukai - Puppeteers
Tayū たゆう【太夫】 - the chanters
Shamisen players
Occasionally other instruments such as taiko drums will be used.

The most accurate term for the traditional puppet theater in Japan is ningyo joruri. The combination of chanting and shamisen playing is called jōruri and the Japanese word for puppet is ningyō.

Bunraku puppetry has been a traditional activity for Japanese citizens for hundreds, even thousands of years. For many it is something which is of great excitement and something which ties younger generations to the ways of the past in Japan.

History
Originally, the term "Bunraku" referred only to the particular theater established in 1872 in Osaka, which was named the Bunrakuza after the puppeteering ensemble of Uemura Bunrakuken(植村文楽軒), an early 19th century puppeteer on Awaji, whose efforts revived the flagging fortunes of the traditional puppet theater in the 19th century.

The later prominence of the National Bunraku Theater of Japan, which is a descendant of the theater founded by Bunrakken, has popularized the name "Bunraku" in the twentieth century to the point that many Japanese use the term to refer generically to any traditional puppet theater in Japan.

Puppets
Bunraku puppets range in size from two-and-a-half to four feet tall or more, depending on the age and gender of the character and the conventions of the specific puppet troupe. The puppets of the Osaka tradition tend to be somewhat smaller overall, while the puppets in the Awaji tradition are some of the largest as productions in that region tend to be held outdoors.

The heads and hands of traditional puppets are carved by specialists, while the bodies and costumes are often constructed by puppeteers. The heads can be quite sophisticated mechanically. In plays with supernatural themes, a puppet may be constructed so that its face can quickly transform from a nice lady into that of a fearful demon. Less complex heads may have eyes that move up and down, side to side or close, and noses, mouths, and eyebrows that move.
©　More in the WIKIPEDIA !



Chikamatsu Monzaemon 近松門左衛門
(1653-1724)
a famous writer of stories for the puppet theater

for example
Sonezaki Shinju 曽根崎心中
The Love Suicides at Sonezaki
with Ohatsu and Tokubei
. . . CLICK here for Photos !



. Kubi ningyoo 首人形 head dolls .
from Bunraku puppets


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one famous performance is the New Year Celebration with

Sanbaso (sanbasoo 三番叟)
It started in the ninth century as a dance to avoid earthquakes. Then it was performed in Noh, Kyogen and even Kabuki.

. Sanbasoo　三番叟 Sanbaso Dancers .


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Liquor called
Bungo Joruri
焼酎豊後浄瑠璃
Shochu, Made in Oita prefecture
25% alcohol




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Worldwide use


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Things found on the way

Tokiwazu Moji Tayuu　常磐津 文字太夫 Tokiwazu Mojitayu (1709 - 1781)
The was a narator and reciter of Joruri and began the Tokiwazu-bushi in 1747.
He lived in the 檜物町 / 檜物丁　HimonoCho District in Edo.


source : ntj.jac.go.jp/dglib/collections
襲名披露口上　四代目常磐津文字太夫 Tokiwazu 4th generation


- quote -
Tokiwazu-bushi 常磐津節
Tokiwazu-bushi is generally abbreviated as "Tokiwazu." Tokiwazu is a school of 浄瑠璃 Joruri, and originated in 豊後節 Bungo-bushi, founded by Miyakoji Bungonojo. Bungonojo was extremely popular in Edo, but because his works were mostly Michiyukimono (lovers traveling together) which culminated in double suicide, Bungo-bushi was banned by the Tokugawa Shogunate for the reason that Bungo-bushi corrupted public morals. After Bungonojo left Edo, Mojitayu an apprentice of Bungonojo, founded Tokiwazu-bushi.



In Kabuki, Tokiwazu is mainly responsible for Degatari (onstage performance) as the accompaniment for Buyo (dance). Tokiwazu group consists of reciters called Tayu, and Shamisenkata (shamisen players). The shamisen used are chuzao (medium-neck). The distinction of Tokiwazu-bushi is that it is slower-paced and more solemn than Kiyomoto music.
- source : ntj.jac.go.jp/unesco/kabuki -


- quote -
- Tokiwazu -
Tokiwazu is a style of Joruri narrative music that is used in the Kabuki theater for dances and dance plays. It never appears with puppets. There are several styles of singing that ultimately derive from a style called Bungo Bushi. These styles include Tokiwazu, Tomimoto, Kiyomoto and Shinnai. Of these styles, Tomimoto has virtually disappeared and Shinnai almost never appears in the theater. So Tokiwazu is the oldest of the Bungo Bushi styles performed in Kabuki today. Technically Tokiwazu, Tomimoto and Kiyomoto are much the same, but they differ in atmosphere since their repertory reflects the tastes of the ages that produced them and the personalities of the singing stars that originally performed them. Bungo Bushi takes its name from Miyakoji Bungo-no-Jo who traveled from Kyoto to Edo, and became famous for his beautiful voice and fashionable clothing. He appeared in Kabuki, and seems to have mostly performed love suicide plays that were reworked versions of masterpieces by Chikamatsu. But love suicide plays were banned by the shogunate and, broken hearted, Bungo-no-Jo returned to Kyoto and in 1740, soon died.

Tokiwazu began when one of Bungo-no-Jo's students who remained in Edo began performing under the name Tokiwazu Mojitayu (1709 - 1781).
The first period of greatness for Tokiwazu was in the 1750's with long, colorful dance dramas like Tsumoru Koi Yuki no Seki no To (The Snowbound Barrier) and Modori Kago Iro no Aikata (The Returning Palanquin), both created to feature the dancing skills of Nakamura Nakazo I (1736 - 1790). In the first play, he appears as a boisterous barrier guard who is actually a pretender to the imperial throne. In the second play, he appeared as a palanquin bearer who is also actually a larger-than-life villain. Before Nakazo, dance was considered the exclusive preserve of the onnagata female role specialist and the music was usually Nagauta, but Nakazo opened the way for dances featuring male characters that used other styles of music......
- source : jtrad.columbia.jp/eng -

. Himonochoo　檜物町 HimonoCho District in Edo .


- quote -
Nagauta (長唄), literally "long song",
is a kind of traditional Japanese music which accompanies the kabuki theater. It was developed around 1740. Influences included the vocal yōkyoku style used in noh theater, and instruments included the shamisen and various kinds of drums.
The shamisen, a plucked lute with three strings, is a very popular instrument in nagauta. Nagauta performers generally play the shamisen and sing simultaneously.
Nagauta is the basis of the Nagauta Symphony, a symphony in one movement composed in 1934 by composer Kosaku Yamada.
- - - More in the WIKIPEDIA !


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HAIKU and SENRYU

kigo for late summer
suzumi jooruri 涼み浄瑠璃 cool jooruri song
puppet theater performance, often by laypeople, outside in the cool evening air.


kigo for mid-autumn
Saikaku ki 西鶴忌 memorial day for Saikaku
Ihara Saikaku 井原西鶴 (1642-1693), August 10 according to the old calendar.
author of many ningyo joruri plays.


kigo for mid-winter
Chikamatsu ki 近松忌 memorial day for Chikamatsu
Soorinshi ki 巣林子忌
Soorin ki 巣林忌
On November 22 of the old calendar.






夕空を血の色に染め西鶴忌　　
yuuzora o chi no iro ni some Saikaku ki

the evening sky
is colored in blood red -
Saikaku memorial day

source : Nao なを


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***** Memorial Days of Famous People, Celebrities

WASHOKU : General Information
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- #bunraku #joruri #tokiwazu -
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Kenko Shokuhin Health Food

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Health food

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

The guideline for health food has been established in November 1988.

Some food is qualified as "medical food" 医薬品 (ishokuhin).

Supplements サプリメント (sapurimento) are called
栄養補助食品 (eiyoo hojo shokuhin).




daietto ダイエット diet
bejitarian ベジタリアン【vegetarian】
saishoku shuji 菜食（主義) vegetarian


kenkoohoo 健康法 diet to become healthy



Reference : Health Food Japan


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kizuki shokuhin 気づき食品　
"food to make you realize your health"
especially for metabolic syndrom

Prepared meals for health-concious people on a diet. Mostly made with tofu, chicken meat, saba mackerel and meat with potatoes. You get a booklet to inform on healthy eating habits.


© PHOTO :　www.reishoku.co.jp


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makurobaiochikusu マクロバイオチクス
macrobiotic food

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


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



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Erica Angyal エリカ　アンギャル
is a nutritionist, health consultant, speaker, and author of five books on health and beauty.
Currently based in Tokyo, she is the official nutritionist to Miss Universe Japan since 2004 ...

http://www.gorgeous-skin.com/about_erica.htm
http://www.erica-angyal.com/



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Worldwide use

Gesundheitsessen, Diät. Makrobiotik


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Things found on the way


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HAIKU and SENRYU



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Related words

　WASHOKU
Yakuzen 薬膳 ( やくぜん) Food as Medicine


***** WASHOKU : General Information

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Danshi Gohan Men are Cooking

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Men are cooking ! (danshi gohan)


Danshi Gohan 男子ごはん

More and more men are cooking in Japan.
Some elderly out of necessity, some young ones out of interest.
Some because it has become quite "fashionable".

The TV show "Taichi and Kentaro Danshi Gohan" is very popular, and has even become a book.
The book of men's cooking
"Boy's Food"



with pop star Taichi Kokubun and the cooking teacher Kentaro.
太一×ケンタロウ
. . . CLICK here for Photos !


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bentoo danshi 弁当男子 lunchbox men
men who prepare their own bento box lunches.

"Boxed-lunch men" try to cater for themselves !

Special bento boxes are now sold to cater to a male taste and BLOGs have come up with photos, recipes and advise for the male cooks. Supermarkets also sell ingredients for this kind of lunchbox.





Advise on how to arrange your ingredients



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http://gogopara.com/archives/othernews/post_137/



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Worldwide use


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Things found on the way

quote
Thoughts of rice and Japanese men
by Kaori Shoji

If you’re like me or the men in my life, you probably broke down and wept for joy on June 4, when Japanese midfielder Keisuke Honda scored the goal that bagged Japan’s slot in the FIFA World Cup next year. At such sports events, one or another of my brothers turn up at my place, hauling their boozy, hulking frames from the corner of some sports bar (Ueno, not Shibuya) and blubbering incoherently about how wonderful it is to be Japanese. “Tokorode (ところで, by the way) is there any kome (米, rice)?”

In our family, the shime (締め, finale) to any joyous occasion, from weddings to soccer victories — is the shiromeshi (白メシ, white rice). Not ramen or the recently popular udon, but a piping hot bowl of rice. My father grew up in a komedokoro (米所, rice growing) region, and he used to talked about ta-ue no kisetsu (田植えの季節, the season of rice planting), which is right about now, and how the boys in his neighborhood took off from school to help out in the paddies. He could tell the taste of different rice varieties — (Koshihikari from Uonuma in Niigata prefecture was his choice for No. 1), and got annoyed when my mother served non-rice dinners. “Kome wo tabenaito tabeta ki ga shinai” (「米を食べないと食べた気がしない」 “I don’t feel like I’ve eaten unless I’ve eaten rice”) was an oft-heard paternal complaint.

My brothers were the same way and consequently, my mother cooked up to issho (一升, 10 cups) of rice a day to keep the peace. The isshodaki (一升炊き) rice cooker dominated our tiny kitchen and I privately seethed with resentment that brownies and purin (プリン, puddings) never came forth from its quarters. The refrigerator was primarily stocked with gohan no otomo (ご飯のおとも, rice companions) such as tsukudani (佃煮, veggies or fish simmered in soy sauce, sake and sugar) and furikake (ふりかけ, dried fish and vegetable flakes). As a matter of course, the brothers all hung out by the isshōdaki clutching rice bowls and panting like wild dogs.

Keisuke Honda by the way, is reputed to be a dedicated rice-lover, along with most of his teammates. The story going around among soccer fans is that the Nihon Daihyou (日本代表, Japan national team) only really started performing well after getting a Japanese chef on board to feed them komeshoku (米食, rice meals) and cut down on eiyō dorinku (栄養ドリンク, energy drinks). It also seems to be the jōshiki (常識, common practice) in the Japanese sports world for athletes to marry young, so they could have someone at home to cook proper rice meals.

Interestingly (and tellingly), the word for rice (ご飯, gohan) is the same for as “gohan” — meaning meal. The holy trinity of a Japanese meal consists of rice, misoshiru (みそ汁, miso soup) and otsukemono (お漬け物, pickled vegetables). The combo was once held in contempt, mainly in the decade following WWII as shabby and under-nourishing. It is now however, being minaosareta (見直された, re-examined) as one of the most sustainable and healthy fares in the world.

On the other hand, Japanese women, tired of cooking rice for their men, are likely to turn to kashipan (菓子パン, processed bread products) for snacks and solo-meals. Nutrionists have warned that this is the fast-track to ill-health and declining looks. And get this: many Japanese men profess that the sight of a woman using her ohashi (お箸, chopsticks) properly and eating happily from a bowl of rice, is a huge turn-on. As rice is a metaphor for hōjō (豊穣, bountiful rice crops, or the state of fertility and prosperity), this seems to make sense.

You’ve probably caught on that rice goes above and beyond its function of mere food. Consider the traditional meshi mori onna (飯盛り女, rice-serving women) who worked in rural inns well into the 20th century. On the surface, their job was to ladle the rice and pour out the tea. If during this brief interlude the woman and the traveler guest were to hit it off, she would sneak into his room at night. It wasn’t outright prostitution but an exchange that involved rice along with cash and sex. The first factor neutralized the other factors, and made it less cold and business-like. Which leads me to a personal conviction that most Japanese relationships involve a bowl of rice somewhere.

My grandmother, who was on rice duty from the day she was old enough to stand at the kitchen sink to a week before her death, used to say “Otoko ni wa okome wo takusan tabesasenakereba ikenai” (「男にはお米をたくさん食べさせなければいけない」”Men must be fed a lot of rice)” — for any marriage to work. The younger women in the family scoffed at such gender inequality. But I will say this: my grandfather adored and worshipped her.
source : japantimes.co.jp - June 2013




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Related words

***** WASHOKU : General Information

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Karee Curry INFO

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Curry (karee)

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

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Explanation

Curry is a dish of India, but in Japan it has taken on a life of its own.




quote
Curry (カレー, karē) is one of the most popular dishes in Japan. It is commonly served in three main forms: curry rice (カレーライス, karē raisu), karē udon (thick noodles) and karē-pan (bread. Curry rice is most commonly referred to simply as 'curry' (カレー, karē).

A wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. For the meat, beef, pork, chicken and sometimes duck are the most popular, in order of decreasing popularity. Katsu-karē is a breaded deep-fried pork cutlet with curry sauce.

Curry was introduced to Japan during the Meiji era (1869 - 1913),
at a time when India was under the administration of the British. The dish became popular and available for purchase in supermarkets and restaurants in the late 1960s. It has been adapted since its introduction to Japan, and is so widely consumed that it can be called a national dish.
As curry rice was introduced to Japan via English cuisine, it was originally considered to be Western cuisine.

original curry (オリジナルカレー, orijinaru karē), Japanese style

Curry sauce (カレーソース, karē sōsu) is served on top of cooked rice to make curry rice. Curry sauce is made by frying together curry powder, flour and oil, along with other ingredients, to make roux (ルー, rū); the roux is then added to stewed meat and vegetables, and then simmered until thickened. Adding potatoes to curry sauce was introduced by William S. Clark of the Sapporo Agricultural College, due to rice shortages at the time.

While curry roux and curry sauce are strictly speaking not the same, many people do not distinguish between the two, and it is common for people to ask for 'extra roux' (ルー増し, rū mashi) when ordering extra curry sauce in restaurants.

Instant curry roux カレールー was first sold in powder form by House Foods in 1926, and in block form by S&B Foods in 1956.

Vacuum-sealed curry sauce, prepared by heating the pouch in hot water or the microwave, is also popular.

dorai karē (ドライカレー) dry curry
yaki karē / yaki karee (焼きカレー)

©　More in the WIKIPEDIA !


It comes in three basic tasts

sweet 甘口 amakuchi
medium 中辛 chuukara
hot 辛口 karakuchi


It is served in small stand-only shops in the stations, Indian restaurants or curry restaurants, where it is served extra in a silver bowl.




Indo karee インドカレー "Indian Curry"


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Some Curry Specialities 日本のカレー



aroe karee アロエカレー aloe curry with Aloe vera




chikin karee チキンカレー chicken curry





Fujisan karee 富士山名物カレー "Curry a la Fujisan"
The rice is heaped like a little mountain top
. . . CLICK here for Photos !

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Fukushima Curry specialities

karee chaahan カレーチャーハン fried rice with curry sauce
. . . CLICK here for Photos !

karee raamen　カレーラーメン noodle soup with curry sauce
. . . CLICK here for Photos !

karee yakisoba カレーやきそば
fried noodles with curry sauce
. . . CLICK here for Photos !


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. bengara karee ベンガラカレー Bengara Curry
from Fukiya village, Okayama　



biifu karee ビーフカレ beef curry
from all kinds of famous Japanese beef varieties
. . . CLICK here for Photos !
... Matsusaka gyuu karee 松阪牛カレー Matsuzaka beef
Mie prefecture



. Gegege no Kitaro (ゲゲゲの鬼太郎) . Beef Curry
from Tottori, home of Mizuki Shigeru, Manga Painter




gooya karee ゴーヤーカレー bitter melon curry, goya curry
Okinawa


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gotoochi karee ご当地カレー "local curry"
from all the different regions of Japan


A shop in Kurashiki offers more than 60 varieties of local curry during the hot summer of 2010!


. . . CLICK here for more local curry Photos !





A Book with recipes from 47 prefectures of Japan.


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Hokkaido howaito karee 北海道ホワイトカレー white curry from Hokkaido
. . . CLICK here for Photos !




hokki karee ほっきカレー / ホッキカレー hokki shell curry
hokki long shell, Spisula sachalinensis.
Speciality of the Ainu in Hokkaido
. . . CLICK here for Photos !



hotate karee ほたてカレー scallop curry
Aomori



ishiyaki karee 石焼きカレー curry sauce with rice served in a heated stone bowl
. . . CLICK here for Photos !




jikaree 地カレー "local curry"
prepared in small factories for the local people.
With hacho miso and beans and other ingredients.




kaki karee 牡蠣カレー oyster curry
Hiroshima


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karee aisu カレーアイスクリーム ice cream with curry flavor
. . . CLICK here for Photos !



karee bootoo カレーぼうとう / カレーホウトウcurry taste hootoo
from Yamanashi




karee mame カレー豆 peanuts with curry flavor
Chiba prefecture




kareepan, karee pan カレーパン curry bread
This is very popular, especially with children.


karee raisu カレーライス curry rice cooked rice with curry


karee ramune カレーラムネ lemonade with curry flavor
. . . CLICK here for Photos !



karee soomen カレーそうめん cold soomen noodles with curry sauce
. . . CLICK here for Photos !


karee soosu カレーソース curry sauce
to poor on many dishes for additional flavor
. . . CLICK here for Photos !


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katsu karee カツカレー cotelette with curry sauce on rice
Because of the auspicious meaning of KATSU (to win) this is often eaten to pass an examination.



kiima karee キーマカレー keema curry, qeema curry
. . . CLICK here for Photos !



konan karee コナンカレー Conan curry 　
From Tottori, with Manga illustration cover



maaboo karee マーボーカレー Mabo-Curry
sauce mix with Chinese-flavored mabo-sauce



nashi karee 梨カレー nashi pear curry
Shimane
. . . CLICK here for Photos !
... seiyoo nashi karee 西洋梨カレー western pears curry
from Niigata




orientaru raisu オリエンタルライス oriental rice
a kind of dry curry, with low-fat salami from local cows. On top of this a special demi-glace curry sauce.
From Nemuro, Hokkaido



pooku karee ポークカレー pork curry
similar to beef curry, but with pieces of pork meat.
Not common in Osaka.
CLICK here for PHOTOS !



Potato Curry Pizza, Hokkaido Style
. . . CLICK here for Photos !



ringo karee リンゴカレー / りんごカレーapple curry
Nagano
. . . CLICK here for Photos !



saba karee サバカレー mackerel curry
Chiba
Made fresh or sold in tins.
. . . CLICK here for Photos !


shikaniku-iri karee raisu シカ肉入りカレーライス
curry rice with deer meat, Ezo-deer meat curry
Hokkaido


suupukaree, スープカレー soup curry
Curry ingredients are cut to big pieces and boiled in the soup. Vegetables, potatoes, carrots, paprica. Some even ladle this over boiled rice.
Sapporo, Hokkaido



tenpura karee 天ぷらカレー Tempura curry
. . . CLICK here for Photos !



udon karee, karee udon うどんカレー / カレーうどん
. . . CLICK here for Photos !




tsepperin karee ツェッペリンカレー Zeppelin Curry
Tsuchiura 土浦



yakuzen karee 薬膳カレー　Yakuzen curry
bean curry cooked “yakuzen-style” (medicine food)
. . . CLICK here for Photos !


yasai karee 野菜カレー vegetable curry
. . . CLICK here for Photos !





Yokosuka kaigun karee よこすか海軍カレー from Yokosuka navy
Kanagawa，横須賀カレー



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Tokyo X buta 東京X豚 Tokyo X pork from special pigs
Often processed into a Tokyo Curry.
WASHOKU
Tokyo X buta 東京X豚 Pigs from Tokyo




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Worldwide use


INDIA SAIJIKI
Food from India


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Things found on the way


Daruma Curry だるまカレー


In Osaka
大阪市西成区天下茶屋1-18-20




Snowman Daruma Curry ゆきだるまカレー




and Daruma Curry served at Daruma Mountain in Izu
だるまカレー
source : potawind/darumayama 達磨山


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HAIKU and SENRYU

梅雨湿りカレーライスを食べにけり
tsuyu shimeri karee raisu o tabe ni keri

humid rainy season ...
I go out to eat some
curry rice

Wakimoto Maki 脇本 眞樹（塾長）
月曜日, 6月 29, 2009
http://333751044.blogspot.com/2009/06/blog-post_3891.html

Thank you, Wakimoto san.


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carry on !
oh, curry on !
Indian Spices


spilling curry
on my khadi suit -
all natural colors


When I want to tease my Japanese friends asking about our stay in India, I tell them:

"We ate rice and curry for breakfast,
curry and rice for lunch and later
rice and curry for dinner."

Gabi Greve
India Saijiki


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red hot pepper -
another fight over
Indian curry

Gabi Greve
my husband likes it REALY HOT !

WASHOKU
toogarashi 唐辛子 (とうがらし) red pepper, hot pepper

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lamb korma
topped with crisp fried onions-
a labor of love

Claudia Cadwell

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curried pandan rice
I add a teaspoonful
of mango chutney

According to some recent scientific study, a regular dose of curry keeps Alzheimer's at bay.

Ella Wagemakers

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in the outhouse
the curry burns
a second time

Mike Keville


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dose of curry
wondering where I left
my dose of curry

Melinda Hipple

source : my facebook
June 2009

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Indian delight...
the spouse adds spice
to life

Kumarendra Mallick
Hyderabad, whcIndia


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The pot belly crackles
Idli's steaming in bamboo
Raindrops shatter the window

Idli is a steamed rice ball from south India.

source : Gerard, Wild Lotus Art


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cold curry
lunch resumed after
a med call

bob (a medical worker)
people tend to want the ambulance just as we sit down to eat!
Happy Haiku Forum, July 2009


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veggie fest
curry soya beans
with white rice

kenneth daniels (GY)


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Click for enlargement



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Related words

***** WASHOKU : General Information

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Funaryoori Ships Boats

[ . BACK to WORLDKIGO TOP . ]
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Food served on board (funaryoori)

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

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Explanation



funaryoori 船料理 (ふなりょうり) food eaten on a ship
Food served on board, for visitors or for the fishermen during work.
The ship can be in motion along a canal or on sea, or fixed to the shore as a swimming restaurant.



funaikesu 船生洲 / 生け簀（ふないけす）"fish preserve" on a boat
fune no ikesu 船の生け簀

ikesubune 生簀船（いけすぶね）boat serving as a fish perserve

ayu ikesu 鮎生簀（あゆいけす）, aquarium for ayu sweetfish


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the following are NOT KIGO

ikesu 生簀 "fish preserve"

aquarium with live fish, kept until consumption. Mostly in expensive restaurants.
Awabi abalones, crabs and many others are often kept in an ikesu to serve them fresh throughout the year, after the official fishing season is over.


. dai no mono 台の物 food on a high tray .
served on yakatabune 屋形船 "palace boat", river cruise boat

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Regional food eaten on board the fishing boats


katsuomeshi かつおめし rice with bonito
used to be eaten on the fishing boats. Fresh fished fish is cut into pieces and simmered together with rice and soy sauce. For flavor, leek and nori are added.
. . . CLICK here for Photos !
from Chiba prefecture



magocha, magochazuke まご茶, まご茶漬け
"rice for the grand children"
On board, the fishermen cut fresh bonito, makerels and other fish into small pieces, mixed them with cooked rice, added some leek and poored hot green tea over the mix. It was so good they talked about "giving it to the grandchildren" back home.
from Chiba prefecture



mamakari 飯借り (ままかり)　Japanese sardinella
"to borrow rice from your neighbours"
They say the fishermen used to grill the fish right on their boats and when the rice of one boat was eaten, they would drive to the next one and ask for his to share.
from Okayama



suketo no okijiru スケトウの沖汁　/ スケトの沖汁
halibutt soup on the boat
prepared by fishermen on the boat. On the fishing trip to Sado island they caught sukettodara すけとうだら(介党鱈) and cut it into bite-size in a pot with miso soup or salt water.
Alaska pollack, Theragra chalcogramma
. . . CLICK here for Photos !
from Niigata prefecture



tekonezushi てこねずし . 手こねずし
fish zushi mixed with the hands
Red fish like katsuo bonito and maguro tuna are sliced for sashimi and marinated in soy sauce. Then they are mixed with sushi rice. Perilla leaves, ginger or other seaweed can be mixed. It started with the fishermen of the SHIMA region on their boats, who did not have much time for preparing meals and mixed it with their hands. The ama divers also eat this.
Mie prefecture
. . . CLICK here for Photos !


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Food served on ferry boats フェリーの料理
ferii, from the English ferry.

Essen auf der Fähre
Autofähre


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Worldwide use


ikesu
Fischbehälter im Restaurant

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Things found on the way




Darumabune, a Boat　だるま舟 Ships called DARUMA


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HAIKU and SENRYU

立ち上がる一人に揺れて船料理　　
tachiagaru hitori ni yurete funaryoori

one person gets up
and all is shaking -
eating on board

Takahama Toshio 高浜年尾



船料理さらさらさらと水の音
funaryoori sarasarasara to mizu no oto

eating on board -
sara sara sara
the sound of water

Maeda Goken　前田伍健



醍醐味もさすがに土佐の船料理　　　

飯野鳴潮
Tosa no Funaryoori　

source
http://www.ami-yacon.jp/yume_haiku/yume_haiku_hunaryouri.htm


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eating on board
urchins chase 'grass hoppers'
landing from the deck

Dalip Daswani India


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Related words

WKD : ship, boat and related kigo


***** WASHOKU : General Information

***** WASHOKU : FISH and SEAFOOD SAIJIKI

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Kobiru lunch

[ . BACK to WORLDKIGO TOP . ]
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Rural lunch (kobiru)

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

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Explanation



Kobiru, cobiru, kobilu （こびる） 小昼　
koburi
a small lunch, is food taken out to the fields by the farmers, when they had to work all day. At lunch, they would gather at the field side, unpack the little delicacies, warm them at a small fire and enjoy lunch outside.

This word comes from the dialect of Miazaki prefecture in Kyushu 宮崎.
The village of Takachiho is especially eager to promote this.
高千穂こびる研究会

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In former times, simple things were taken out, like round cakes of rice flour and corn flour or millet flour.
Even inarizushi tofu pouches filled with rice were grilled on the fire.
Onigiri of all kinds were grilled too.
According to the season, ingredients differed.
nishibe pickled daikon was eaten with the cakes.
kaki persimmons were cut in slices, dried or grilled.
mushipan, steamed bread with flavor of yomogi, kabocha or azuki beans.


kagura manjuu 神楽まんじゅう manju dumplings for the Kagura dance performance
were filled with chicken meat and goboo.
. . . CLICK here for Photos ! for Kagura manju from other areas


kappocha　かっぽ茶　Tea was prepared in bamboo poles cut by the field side, split half open, some branches with tea laeves were put over the coals for a moment, then stuffed into the bamboo pole and heated over the fire.

In the village, people have come together, old and young, and exchanged new ideas to teach the children about this kind of lunch.

New ideas have come up, like a kobiru baaga, a hamburger baked with rice flour and a piece of pickled daikon instead of meat, all grilled on a skewer just before eating.


nipponsyokuiku.net/syokumodel/2007/hokoku_17.html


The villagers have opened a small restaurant where you can sample these dishes at lunchtime.


ponpon chokobaa ポンポンチョコバー
chocolate bar with ponpon puffed rice grains
a desert with nostalgic taste.



This type of carry-on lunch for farmers exixts in other parts of Japan too, under various names.

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Worldwide use


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Things found on the way


神楽饅頭 Kagura manjuu

備中神楽のおまんじゅう
Kagura Manju from Bitchu
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HAIKU and SENRYU


草蒔や肴焼香も小昼過
kusa maku ya sakana yaku ka mo ko-biru sugi

sowing herbs--
the smell of fish cooking
a little past noon
Tr. David Lanoue



雉と臼寺の小昼は過にけり
kiji to usu tera no kobiru wa sugi ni keri

crying pheasant, pounding mill
morning till noon
at the temple

Kobayashi Issa

There are two types of usu or mill:
(1) shiki usu (grinding hand-mill) and
(2) a large wooden tub used for rice or herb cake making. Whichever type Issa meant, I think he is referring to its grinding or pounding sound, just as I assume that he is referring to the cries of a pheasant.
Literally, the "forenoon" (kobiru) of the Buddhist temple has passed with "pheasant and mill" (kiji to usu). I assume that Issa is hearing the sounds of both, on and on and on...
Tr. David Lanoue


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kiji to usu tera no kobiru wa sugi ni keri

a pheasant, a hand mill --
snack time in the temple
now over
Tr. Chris Drake

This hokku is from the 3rd month (April) of 1812, when Issa was traveling around near Edo. It is also in the Kabuban anthology, which contains the hokku on the six realms of karmic existence by Issa and his friend, the priest Kakuro. The hokku evokes a moment in the daily life at a country temple.

In Issa's time, different temples had different customs, but most served a snack or light meal (kobiru) either in mid-morning or mid-afternoon. In the True Pure Land school to which Issa belonged, there are few restrictions concerning meal decorum, so probably the monks and visitors to the temple such as Issa have been talking as they ate their light meal, concentrating on the food and conversation. But as soon as they finish the temple returns to its usual silence, broken by the high, piercing cries of a pheasant looking for food on the temple grounds and by the rough scraping sounds made by a stone hand mill (hiki-usu) as the top stone moves around and around, grinding rice, buckwheat, barley, or perhaps even tea leaves. The loud sounds made by the pheasant and hand mill are obvious, so Issa simply implies them. Since the temple probably doesn't grow and harvest its own rice and the season doesn't call for pounding a lot of glutinous rice to make rice cakes, it seems likely someone in the temple is grinding with a small hand mill.

- - Chris Drake



hand-mill for grinding nuts and acorns


. WKD : cha-usu 茶臼 hand-mill for ginding tea leaves .

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老い二人畦の小昼（こびる）や柏餅　　
oi futari aze no kobiru ya kashiwamochi　

two old people
have lunch by the field side -
sweet rice cakes

Maruyama 丸山蝉音

kashiwamochi are special rice cakes are for the Boy's festival on May 5.

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棟梁の好みや新じやが小昼とす
tooryoo no konomi ya shinjaga kobiru to su

the master carpenter
loves the new potatoes best -
let's take a quick lunch

Yoshioka Yutaka 吉岡ゆたか , 2007


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Related words

***** WASHOKU : Regional Japanese Dishes

WASHOKU
Miyazaki 宮崎

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Games and Food

[ . BACK to WORLDKIGO TOP . ]

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Games and Food

Here are some Japanese games where food is involved.

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Vegetable Card Game 野菜カード




source
http://item.rakuten.co.jp/refullerene/2201105000133/


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Yasai Karuta 野菜かるた
Card Game to learn Chinese characters

for educational purposes
食育やさいかるた




TOMATO


source
http://www.kurume-shinai.ac.jp/college/yasaicard.html



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Fish Karuta 魚かるた sakana karuta
Fish from the Tango area of Kyoto


source
http://store.shopping.yahoo.co.jp/woodwarlock/ttk0015.html





. . . CLICK here for FISH KARUTA Photos !


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Karuta games about food お料理いろはかるた





source
http://store.shopping.yahoo.co.jp/galiton/c0011.html

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Uwajima Karuta 宇和島かるた
with local specialities from Ehime
as a card game



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Tabemono Karuta about Food






source
http://www.hyakuchomori.co.jp/toy/game/karuta/index.html


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Nihon no gohan karuta にほんのごはんかるた
Rice Dishes from Japan
for children age 3 to 6





source
http://www.froebel-tsubame.jp/shopdetail/023002000008/


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Worldwide use


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Things found on the way


Karuta 歌留多 かるた　。 カルタ Japanese Card Games


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HAIKU and SENRYU

Haiku Karuta Card Games



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Related words

***** WASHOKU :
YASAI . Vegetable SAIJIKI


WASHOKU : General Information

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