Meersalz

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Meersalz (shio　塩)




Dank seiner langen Küstengebiete wird in Japan an einigen Orten seit alter Zeit Meersalz gewonnen. Entweder wird Meersalz in großen „Salzfeldern“ (enden　塩田) an der Sonne getrocknet oder in Kesseln aufgekocht und das Wasser verdampft.
Das „Tabak- und Salzmuseum“ von Shibuya in Tokyo gibt Auskunft über die Geschichte und Wichtigkeit des Salzes in der Kultur Japans.

In der Stadt Shiogama 　塩釜　(wörtlich: Salzkessel) in der Präfektur Miyagi wird in einem Shintoo-Schrein die Salz-Gottheit „Shiotsuchi no oji“ verehrt. Die Gottheit in Gestalt eines alten Mannes soll vor langer, langer Zeit an diesem Ort den Fischern die Kunst der Gewinnung von Salz aus dem Meerwasser beigebracht haben und heute noch wird hier im Juli eine Zeremonie zu seinen Ehren abgehalten.
Shiogama Myoojin （塩釜明神, 鹽竈明神)

In Japan dient das Salz zur rituellen Reinigung vor Zeremonien; jeder Sumoringer wirft eine Handvoll Salz in den Ring, bevor er ihn betritt, um ihn vor eventuellen negativen Einflüssen des Kampfes vor ihm zu reinigen.

Wenn ein ungeliebter Besucher, z. B. der Schuldeneintreiber das Haus verlassen hatte, rief der Hausvater in Edo (und auch heute noch in Tokyo) seine Frau und befahl: „Hol das Salzfaß und streue eine Handvoll in den Eingang!“

Genaue Beobachter bemerken an beiden Seiten des Eingangs zu einem traditionellen japanischen Restaurant, einem Theater oder anderen Etablissement zur Bewirtung von Gästen zwei kleine Salzberge (morijio　盛塩). Dieser Brauch hat seinen Ursprung vielleicht im alten China. Ein gewisser Kaiser hatte mehr als 3000 Konkubinen und machte sich jeden Abend auf den Weg, eine der Damen zu besuchen. Eine besonders schlaue Konkubine häufte am Eingang zu ihrem Haus etwas Salz an, um den Ochsen vor dem Karren des Kaisers anzulocken. Während das Tier genüßlich am Salz leckte, betrat der überlistete Kaiser notgedrungen die Gemächer der Dame.

Salz war früher besonders wichtig für die Haltbarmachung von Lebensmitteln und wurde auf den „Salzstraßen“ von den Küstengebieten zum Landesinneren transportiert. An der Straße vom Meer über den Asahina-Paß nach Kamakura steht im Temple Koosokuji der „Salzleckende Jizoo“ (shioname Jizoo　塩なめ地蔵).
Bodhisattva Jizoo wacht an den Sechs Wegen im Nachleben und seine Steinfiguren, entweder eine oder sechs, finden sich häufig am Wegrand. Die Salzhändler auf dem Weg nach Kamakura opferten diesem Jizo immer eine Priese Salz. Auf dem Rückweg war das Salz dann verschwunden und die Händler freuten sich, dass die Gottheit ihre Gabe angenommen hatten und versprachen sich davon Glück beim Salzhandel.



Die Salzstraße von Niigata entlang dem Fluß Itoigawa nach Matsumoto in Nagano (shio no michi) ist 120 Kilometer lang. Im Austausch für Salz, gesalzene Meeresfrüchte und Baumwolle transportierten die Händler Tabak, Sojabohnen und Hanf zur Küste und das Salzstraßenmuseum in Omachi zeugt heute noch von den Schwierigkeiten der Händler auf den engen Paßstraßen. Diese Salzstraße ist historisch besonders bekannt, weil der Landesfürst Uesugin Kenshin (1530-1578) auf diesem Weg seinem Erzfeind Takeda Shingen (1521-1573) im Innland Salz schickte nach dem Motto: „Ich bekämpfe Dich zwar mit Pfeil und Bogen, aber nicht mit dem Entzug von Reis und Salz!“, als andere Feinde die Einfuhr von Salz und Reis in die Domäne des Shingen während der Belagerung unterbrochen hatten.
Shio no michi 塩の道 The Salt Road 　


In der Inlandsee zwischen den Präfekturen Okayama und Kagawa liegen die „Inseln, wo Salz gekocht wird“ (Shiwaku shotoo 塩飽諸島).
Die Salzgewinnung auf den Inseln war seit der Joomon-Zeit bekannt. Um 1830 erweiterte der Unternehmer Kume Tsuuken die Salzfelder von Sakaide (Präfektur Kagawa) erheblich und das Geschäft in der neuen „Salzstadt“ blühte auf, die Gegend war der größte Salzproduzent seiner Zeit in Japan. Nach dem 2. Weltkrieg wurden viele Salzfelder in Industriegebiete umgewandelt, aber ein Ausstellungsgelände und Museum im Küstenpark zeugt bis heute von diesen Aktivitäten.
Das Salz von Sakaide wird für die Sanuki-Udon-Nudeln verwendet.
Kume Tsuuken 久米通賢（くめつうけん）


Die Insel Hakata in der Inlandsee nahe bei Imabari auf der Insel Shikoku ist bekannt für das natürliche Meersalz, das auch in der lokalen Suppe „Hakata-Ramen mit Salz“ (Hakata no shio raamen) verwendet wird.
Gefüllte Gaufrette-Waffeln mit Vanillecreme und Salz (shio banira goofuretto), sind eine etwas ungewöhnliche Mischung, aber das Salz von Hakata macht es möglich. Auch Softeis mit Salz und Salz-Mochi mit süße rotem Bohnenmus sind im Handel. Für die Japaner bringt etwas Salz erst die richtige Süße einer Speise zur Geltung.


Ein besonderes „Algen-Salz“ (mojio 藻塩 ) wird gewonnen durch das Aufgießen von Meerwasser auf Seegras oder Abkochen zusammen mit Meerwasser zur Erhöhung des Mineralgehaltes; es war ursprünglich eine Art Medizin, die wahrscheinlich über Korea ihre Verwendung in Japan fand und bis heute als besondere Würze zu Tempura gereicht wird. Es wird bereits in der Gedichtsammlung „Manyooshuu“ besungen.
Salz vermischt mit Kurome-Seetang (kuromejio くろめ塩) wird als Geschmacksverfeinerung über frische Seeigel gestreut.
Salz versetzt mit grünem Pulvertee (machajio 抹茶塩) eignet sich zum Tunken für Tempura.


„Reinigungs-Salz“ wird bei bei einer Beerdigung an die Anwesenden verteilt. Man bestreut sich damit, um sich von den "Verunreinigungen" zu reinigen.


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Related words

***** Shio ... Salt 　塩 Salz

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Neujahrsessen bei Hofe

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Neujahrsessen bei Hofe




Während der Heian-Zeit etablierten sich viele Neujahrs-Bräuche aus China bei Hofe in Kyoto, die sich zum Teil bis heute erhalten haben. Das „Neujahrs-Festessen“ des Tennoo zusammen mit den Adeligen (ganjitsu no sechi-e 元日節会 ) fand am ersten Januar statt.
Die „große Einladung zum Neujahrs-Festessen“ (hare no gozen 晴の御膳), bei der auch Politiker zur Audienz geladen werden, kam nach der Meiji-Reformation hinzu. Diese Audienz findet an einem der drei Neujahrstage in der Phönixhalle des Kaiserpalastes in Tokyo statt.

Die meisten Speisen, die bei diesen Zeremonien angeboten werden, stammen aus dem alten chinesischen Hofritual. In China wurden bereits die „acht Konfekte“ (hasshuu no karagashi 八種の唐菓子) serviert. Sie bestanden aus Reis- oder Weizenmehl, das zu glückverheißenden Formen geknetet wurde. Sie waren gefüllt mit gehacktem Fleisch oder Gemüse und wurden vor dem Essen frittiert. Diese Snacks wurden auch „Früchte“ (kudamono 果物) genannt, da sie auch Nüsse und andere Früchte des Waldes enthielten.

Für Soßen wurden Essig, Reiswein, Salz und Sojasauce gemischt.


. . . CLICK here for Photos !

Bei den chinesischen Konfekten handelt es sich um folgende:


„Pflaumenzweige“ (baishi) aus Reismehl, in der Form von Pflaumenzweigen geknetet und frittiert.

„Pfirsichzweige (tooshi), genau so wie die Pflaumenzweige, nur in einer anderen Form.

„Skorpion-Snack“ (kakko), dabei wird Weizenmehl in die Form eines Skorpions geknetet und dann entweder frittiert oder gedünstet.

Für das Zimtgebäck (keishin) wird Weizenmehl oder Mehl aus Klebreis mit Zimt zusammengemischt und daraus Figuren geknetet, die die Form eines dreispitzigen Priesterhutes haben.

Einfache runde Bällchen (tsuishi) aus Mehl werden „wie runde Taro-Kartoffeln oder Eicheln“ gerollt und frittiert oder gekocht.

„Nabelkuchen“ (densei, tensei) aus Mehl sind in der Mitte eingedrückt, daher der Name. Sie werden frittiert.

Kräcker aus gemischtem Mehl (hitsura, hichira) von Weizen, Kolbenhirse und Hirse waren die Vorgänger der heute so beliebten Senbei-Reiskräcker.

„Freuden-Kräcker“ (kankidan) bestehen aus Weizenmehl gemischt mit dem Mehl von grünen Sojabohnen (edamame). Dazu werden Mohnsamen oder getrockneter Lotos gemischt. In Sesamöl ausgebacken sind sie besonders wohlschmeckend. Bis zum heutigen Tage werden sie bei einigen buddhistischen Ritualen verwendet.


Weiterhin werden in alten Quellen folgende Neujahrsspeisen genannt, insgesamt gibt es noch 14 verschiedene Sorten:

Teigtaschen (konton) mit Hackfleisch und Gemüse gefüllt werden mit etwas Brühe serviert.

Sakubei-Nudeln (sakubei) sind die älteste Form von Nudeln, die Vorgänger der heutigen Udon- und Soomen-Weizennudeln.

Hakutaku-Nudeln (hakutaku) sind ebenfalls einfache Weizennudeln, alle von der gleichen Länge. Heute sind sie als Hootoo-Nudeln eine Spezialität von Yamanashi.


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Eine weitere Spezialität zum Neujahrsfest sind die flachen Mochi aus Reismehl, Sojabohnenmehl, rotem Bohnenmus und einer Stange japanischer Schwarzwurzel (hagatame no mochi 歯固の餅　はがためのもち). Sie sind rautenförmig und sind mit ihrer rosaroten Farbe glückverheißend, daher werden sie auch auch „Kirschblüten-Mochi“ genannt.

Weil die japanische Schwarzwurzel so hart ist, wird die Zeremonie aus dem 6. Jahrhundert, bei der diese Küchlein serviert bereits serviert wurden, auch die „Zeremonie zum Stärken der Zähne“ (hagatame 歯がため) genannt, verbunden mit dem Wunsch um langes Leben.
Der 11. Teezeremonienmeister der Urasenke, Gengensai (1810-1877), erhielt die Erlaubnis, diese Mochi bei der ersten Teezeremonie des Jahres zu servieren und seitdem sind sie auch für normale Menschen zugänglich.

Auf den flachen Mochi werden bei dieser Zeremonie auch Stücke von Wildschweinfleisch, Rettich, Flaschenkürbis oder gepresste gesalzene Süßwasserlachse angeboten.

Rettich ist ein beliebtes Wintergemüse und wird seit der Heian-Zeit in der japanischen Poesie besungen. In dem Raum, wo die „Zeremonie zum Stärken der Zähne“ stattfindet, liegt auf dem runden Spiegel-Mochi (kagamimochi) meist noch ein Rettich, der nach den Festtagen ebenfalls in einer Suppe verspeist wird.



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ENGLISH is here

***** WASHOKU
Food of the New Year Season, O-Setchi Ryori 御節料理


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OCTOBER NEWS

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OCOTBER ... juugatsu 十月


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.............. Ocotber 22, 2009


S&B Foods Inc.,
a major food and seasoning manufacturer in Japan, announced on August 10, 2009, the relaunch of their line of organic spices as fair trade products, and also started selling whole black pepper complete with a pepper mill.



Among their full line of organic spices, 19 are certified fair trade products, including organic cardamom, pepper, cinnamon, and turmeric. The line has been marketed as being safe, reliable, and environment-friendly since September 2005. Their Whole Black Pepper-with-a mill product is the company's latest. All 20 seasonings come from Sri Lanka, and the fair trade certification mark is printed on each package along with descriptive text.
有機シリーズ
http://www.sbfoods.co.jp/eng/index.html



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.............. Ocotber 13, 2009

Michelin Guide Kyoto, Osaka, Kobe
Keihanshin (京阪神)

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Bichu, Kurashiki Anko Meguri Stamp Ralley
備中・倉敷あんこめぐり スタンプラリー
Reference

You walk along Kurashiki and the Bichu region to sample fine sweets with anko.
red bean paste (anko 餡子) süßes Bohnenmus



Bitchu Area


CLICK HERE for all my photos of this event !


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.............. Ocotber 10, 2009

Kao withdraws 'healthy' food labeling
from Econa products
花王グループ
Kao Corporation said Thursday it has stopped labeling its Econa line of cooking oils and dressings as ''healthy'' and ''functional'' due to concerns that an ingredient could metabolize into a carcinogen, as the Consumer Affairs Agency said earlier in the day it will start procedures to revoke government authorization for the labeling.

On Thursday, Kao submitted an application to withdraw authorization for the labeling to a public health center and it was accepted. If the government had withdrawn authorization, Kao would have been the first company stripped of such authorization since the health food labeling scheme was established in 1991. But the government halted the process to revoke authorization following Kao’s voluntary action.

"We will establish the measures to our diacylglycerol oil processing that will reduce the level of glycidol fatty acid esters to similar levels found in most common cooking and salad oils."

Econa Cooking Oil / 花王エコナ / 花王「健康エコナ」

source : Kyodo News



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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

SEPTEMBER ... kugatsu 九月


NOVEMBER ... juuichigatsu 十一月 　

DECEMBER ... juunigatsu 十二月 　



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


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Table Manners Motenashi

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Japanese Table Manners　和食作法

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Grace Finishing School
グレースフィニッシングスクール
Okayama

Ishimura Kanae 石邨可奈江

The teachings are now availabel on iPod (handy)
keitai introduction 携帯で紹介


Japanese food is now available almost anywhere in the world.Healthy and attractive to the eye, it is a cuisine that fully brings out the flavors inherent in the ingredients, and can be eaten with ease anywhere and at any time.But, if you are going to try Japanese cuisine, how about also learning the traditionally correct way of eating it?
Any venue with a Japanese-style quiet ambience will provide the perfect backdrop.This software enables you to see, with both video and text, Japanese cuisine being enjoyed by people in traditional dress.
This is more than about table manners. It goes as far as showing you how to seat yourself in a Japanese-style room and bow, and performing other courtly behaviors. As such, it will quickly prove to be of great practical use.

President of Grace Finishing School.
source : http://www.grace-fs.jp/index.php



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sanpoo yoshi 三方よし（さんぽうよし / 三方得）sanpo yoshi
"Good for all three parties"
three-way satisfaction
Where all three parties are happy.



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motenashi no kokoro もてなしのこころ　/ 持成しの心
entertaining guests with your best ability


おもてなしの美 Arts for Japanese Hospitality


Suntory Museum of Art Collection
Wednesday 27 January to Sunday 14 March 2010

When you invite guests, you make the effort to do something special that differs from your everyday approach. That desire to take special care of your guests-that spirit of hospitality-becomes visible in the form of beauty. This exhibition examines examples of the beauty that has emerged from the hospitality associated with annual events and festivals, and of the tools used for entertaining when hosting tea ceremonies or serving meals. It provides a deep and thought-provoking look into the esthetics that have developed from Japan's spirit of hospitality.
http://www.suntory.com/culture-sports/sma/exhibition/09vol07/index.html


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The exhibition is split into three sections across the museum's two levels. The first section, "Seasonal Hospitality and Shitsurai しつらい【室礼】" begins with a 19th-century scroll entitled "Manual of Interior Decoration for Daimyo Mansion's Display of the New Year Season." The scroll is opened to a section detailing in ink drawings how to install the massive, round kagami mochi rice cakes that are both a New Year's decoration and a delicacy. Next to it is a contemporary recreation made according to the scroll's specifications, with three rice cakes stacked high upon each other and adorned with pine branches, chestnuts, dried and fresh fruit and other symbolic materials.

Progressing further, several painted standing screens (byobu) portray seasonal customs. A small six-panel screen from the 17th century, "Familiar Customs Month by Month," interweaves scenes of major festivals into one continuous frame. Rendered in fine brush strokes with vibrant color, the first month shows townsfolk praying at temples for a good start to the New Year, while the third month finds hanami parties beneath cherry trees, with the blossoms rising from the surface of the screen in a flurry of white and pink pointillist dots.

Such works evoke a sense of continuity between past and present, although the hanami of 300 years ago, with staff preparing meals and colorful hanging curtains offering revelers a modicum of privacy, seem to have been more stately affairs than the contemporary phenomenon of crowds seated cheek-to-cheek on tarpaulin picnic sheets in major metropolitan parks. They also suggest that the tenets of Japanese hospitality are by no means limited to the home and in fact can be adapted to almost any setting.

This is reinforced in the exhibition's other sections,
"Hospitality and the History of the Banquet" and
"The Utensils and Furnishings of Hospitality,"
which include a large Momoyama Period (1573-1615) sake container for use on a boat that, counterintuitively, is formed from a hollowed mass of rough, fired clay resembling untreated concrete. The sheer size of the sake container is indicative of the scale of entertaining that took place.

Suntory chief curator Yoshiya Ishida explained that the "Hospitality" concept is deeply tied to the museum itself. "Almost all of the works in our collection are related to the representation and practice of hospitality," he said. "Furthermore, the idea of the museum exhibition itself is in a sense a form of hospitality and shitsurai. The works are displayed for the enjoyment of visitors, who can visually partake in them. So this exhibition came about very naturally."
source : Japan Times, Andrew Maerkle, Feb. 5, 2010

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"Since ancient times, Japanese people have respected and valued the beauty and diversity of nature while fearing its formidable and, at times, unpredictable strength. This awareness of nature's powerful influence over both growth and devastation pervades many of the unique Japanese annual events which began hundreds or, in some cases, thousands of years ago and which are still celebrated in communities and homes across Japan.

In this book, we examine twelve important Japanese celebrations regarding their origins, how they were/are celebrated and in terms of shitsurai. Shitsurai is a Japanese word indicating the practice of thoughtfully and mindfully planning and arranging a room with seasonal plants such as vegetables, flowers and fruits as well as with plates, vases, scrolls and relevant symbolic items. Through items such as these, Japanese people traditionally expressed their hopes and prayers, as well as feelings of gratitude, for abundant harvests and the well-being of their family."




This excerpt is from the preface to a new book just released by Noriko Matsuda and Natalia Morrison (in both English and Japanese). It's their hope that the book will lead to a deeper understanding and appreciation of Japanese culture, that non-Japanese readers might be inspired to consider their own cultural traditions more deeply and that people will not only benefit from the reminder to appreciate nature's beauty but also that they might be inspired to take a moment to consider the impact that even the smallest details of a room's display can have on the overall experience of both family members and guests.

- source : facebook -


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Formal Japanese Food Arrangement on a Tray
honzen ryoori 本膳料理

honzen 本膳 lit. the main tray


For formal banquets. The etiquette for eating had to be learned as well as the cook had to learn how to serve the dishes in the right arrangement. The honzen is in the middle bottom, on the right is the "second tray", on the left the "third tray".
Top right the fourth tray (yo no zen　与の善, to avoid the reading SHI, which also means death), top left the fifth tray. Trays 1, 2 and 3 containd a bowl of soup or broth.


© PHOTO :　yamatonadeshiko

The more side dishes the more elaborate the meal. The trays are named by the numbers (kazu), so even nowadays, the side dishes are called "honorable numbers" (okazu, o kazu　御数 ).

The food served differed with each season, just like in a good haiku.



. Reference .


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Worldwide use


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Things found on the way

External LINKS

Japanese Table Manners
http://japanesefood.about.com/od/tablemanners/Japanese_Table_Manners.htm



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HAIKU and SENRYU


O MO TE NA SHI
a new buzzword
for the world




. Gabi Greve, November 2013 . 　



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Related words

. WASHOKU
Dinner Tray (zen 膳) 　


***** WASHOKU : General Information

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Shishigatani pumpkin

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Shishigatani pumpkin (Shishigatani kabocha)

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

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Explanation

Shishigatani, the Shishi Valley (Shishigatani 鹿ケ谷) in the Higashiyama area in the North of Kyoto.
Lit. "deer path valley”
Once a priest got lost in the large forest and was rescued by a deer that showed him the way back to his temple.

Shishigatani kabocha 鹿ヶ谷南瓜（カボチャ）pumpkins from Shishigatani
鹿ヶ谷かぼちゃ/ 「鹿ケ谷カボチャ

Curcurbita moschata, Toonas Makino

Hyootan Nankin, Hyoutan-nankin
Shishigatani nankin. Hyootan 瓢箪 is a gourd.

Kabocha is called OKABO オカボ in Kyoto dialect.


PHOTO : http://www.city.kyoto.jp/koho/eng/preview/53.html


This pumpkin is grown in the Sakyo area.
About 200 years ago, two farmers, Shohei and Matabei 庄兵衛 ,又兵衛, got some seeds from Tohoku from one Tamaya Tooshiroo 玉屋藤四郎, who visited Tsugaru, from a normal kikuza kabocha 菊座かぼちゃ pumpkin and planted it in the valley village of their home valley Shishigatani. For some reason, it formed into the gourd-shape it is now. With the advent of modern vegetables, it is now not grown in the area any more. Some farmers for traditional vegetables in Kyoto still grow it around Kyoto, mostly in Ayabe 綾部.


When it grows older, the color changes from green to orange-brown. The outside is full of bumps.




It is also used as a decoration, because of its shape and many painters use it as a model. Some say it is a medicine to prevent polio in mid-summer. It contains a lot of linolen acid.
If you cut it in half, you can use both the indents to fill with two different kinds of gratin and use the whole as a pot for your food.

It tasts not so sweet and has the texture of a sweet potato.


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Shishigatani Kabocha Kuyoo 鹿ヶ谷かぼちゃ供養

Memorial ritual for the pumpkin



At the temple Anraku-Ji 安楽寺 there is a "memorial service" for the Shishigatani Pumpkin, which is cooked there and then eaten by the visitors to stay healthy for the rest of the Year. (July 25). This ritual began about 200 years ago, when the priest Ekizui Shonin 真空益随（えきずい）上人 heared that this pumpkin will help to prevent palsy and strenghten the health of the poor.

The temple is most beautiful in autumn with many red leaves.

. . . CLICK here for Photos !

Temple Anrakuji
京都市左京区鹿ケ谷御所ノ段町２１



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Plate from the kiln 松斎窯作, Kyoto
Kiyomizu Pottery 清水焼



. . . CLICK here for Photos !


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Now we make a time slip in the valley,
to an old story told forever in a Noh performance.


quote
The Shishigatani Incident (鹿ケ谷事件, Shishigatani jiken) of June 1177 was a failed uprising against the rule of regent Taira no Kiyomori 平清盛 in Japan. The conspiracy was discovered, and its perpetrators arrested and punished before any part of their plan was put into action.

The incident is also known in Japanese as Shishigatani no Inbō (鹿ケ谷の陰謀), the Shishigatani Conspiracy or Plot. The name comes from the location where the conspirators met, a mountain villa belonging to Jōken Hōin, in the Shishi Valley (Shishigatani) in the Higashiyama area of Kyoto.

This is the most famous of a number of conspiracies and uprisings against Kiyomori. He rose quickly to power in the 1160s and dominated rather than guided the Imperial Court, taking advantage of his position to install members of his own family into high court positions, and marrying them into the Imperial family. In a number of ways, and on a number of occasions, he offended and opposed the cloistered Emperor Go-Shirakawa and the Fujiwara family of court nobles and regents.

Thus, Fujiwara no Narichika, his son Fujiwara no Naritsune, Saikō (religious name of Fujiwara no Moromitsu), Taira no Yasuyori (Hei-Hogan, or Taira police lieutenant), Tada no Kurando Yukitsuna (a Genji from Settsu province), and the monk Shunkan 俊寛 gathered, along with others, in a small country villa in Shishigatani, to conspire against Kiyomori and the Taira clan as a whole.

Tada Yukitsuna, however, was in fact a spy for Kiyomori, and reported the conspiracy to his lord. Saikō, a monk, was tortured and then executed, angering monastic groups already opposed to his considerable secular authority. Shunkan, Yasuyori, and Naritsune were exiled to a remote island south of Kyūshū called "Kikai Island", which has been identified with at least three different islands. Kiyomori then rebuked Emperor Go-Shirakawa, who had been aware of the plot, seized a number of mansions belonging to the Fujiwara, and dismissed a number of officials from office, including Regent Fujiwara no Motofusa. He then filled the vacated Court positions with members of his own family.

The events, and their consequences, are related in the classical epic Heike monogatari, and in a number of derivative works such as the Noh play Shunkan and the jōruri (puppet theater) production Heike Nyogo-ga-Shima which concern themselves with the exiles on Kikai-ga-shima.
©　More in the WIKIPEDIA !


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Shishigatani Daruma Kabocha
だるまかぼちゃ


source : boumama735


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Worldwide use


*****************************
Things found on the way


Daruma Pumpkins かぼちゃ達磨 Kabocha Daruma


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HAIKU and SENRYU

灰撒いてある鹿ヶ谷南瓜かな
hai maite aru Shishigatani nankin kana

ashes sprinkled
around the pumpkins from
Shishigatani

Nakajima Yooka 中島陽華


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鹿ヶ谷のよしある荘の初句会
Shishigatani no yoshi aru soo no hatsu kukai

in a fine villa
in the Shishigatani valley -
first haiku meeting of the year

Oohashi Etsu-ooshi 大橋越央子


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he looks just
like my dear friend Daruma -
Shishigatani pumpkin

Gabi Greve, September 2009



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Related words

***** MORE
Traditional vegetables of Kyoto 京野菜 Kyoo yasai


***** Kabocha 南瓜 (かぼちゃ) pumpkin, squash


***** . WASHOKU
Vegetable SAIJIKI

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SEPTEMBER NEWS

[ . BACK to WORLDKIGO TOP . ]

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SEPTEMBER ... kugatsu 九月

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.............. September 1, 2009

Sketches of pretty girls draw visitors
to Akita town
By Yoshinori Hashida
秋田県羽後町
Illustrations of pretty girls adorning packages of locally grown specialty rice and other products in a small snowy town in northeastern Japan are taking the rest of the country by storm.
Visitors from various parts of the country, including young people, come to the town of Ugo, Akita Prefecture, to buy bottles of ''shochu'' distilled spirits, the Akita Komachi brand of rice, strawberries or curries containing local beef.
Popular illustrator Aoi Nishimata 西又葵 helped increase the number of visitors with her sketches of pretty girls for specialty rice Akita Komachi あきたこまち (the belle of Akita) and shochu named ''Hanayome Dochu'' (A bride's journey). Shochu is an alcoholic beverage made usually from rice, barley, corn or sweet potatoes depending on where it is distilled.
She visited Ugo, where up to 2 meters of snow can fall in winter, for the first time in June last year to serve as a special judge at a contest for drawings of pretty girls -- the kind of illustrations well-received by computer geeks and animation freaks in such popular places as Tokyo's Akihabara district.
. . . CLICK here for Photos : 夢あきた ! Watermelon, dream of Akita

The landscape of the inland farm community with a population of 18,000 caught the eye of the illustrator, who said, ''I come from Tokyo and I haven't seen such beautiful scenery.''
Takanori Yamauchi, a native of Ugo who is an employee of a Tokyo publishing company, mapped out the plan for the contest, which provided the town with a chance to trigger a boom in the sale of rice and shochu featuring Nishimata's drawings.
Japan Agricultural Cooperative Ugo put Akita Komachi on the market last fall and sold almost 40 tons in three months, about three times the amount purchased during the normal period. Shochu also sold like hotcakes and packages of strawberries, and beef in curries carrying sketches of pretty girls also made their debut.
. . . CLICK here for Photos :羽後牛カレー ! Curry with beef from Ugo
A JA official in charge of selling the rice said, ''I didn't think young people would be receptive to rice.''
''My image of freaks was that they were gloomy,'' he said. ''But when I met them they were very kind and cheerful.''
In preparing for the contest, Yamauchi asked budding illustrators to sketch a private house, shrine, traditional summer ''bon'' festival dance in the town and a winter event called ''Nana Magari'' (Seven Curves) in which a woman in a bridal dress makes a 12-kilometer journey on a sleigh drawn by horse to cross over a mountain pass.
Akira Sasaki thought some of the drawings could be utilized for the town's revitalization. The illustrations sketched by Nishimata were chosen for Akita Komachi rice and shochu.
. . . CLICK here for more Photos !
Sasaki, a former local bank manager, and Yamauchi called on JA and liquor stores to adopt the sketches to promote the sale of the local products.
Yamauchi has mixed feelings about the boom created by the illustrations.
''I wanted to convey the lure of the town through the illustrations I like but the mass media only emphasize the 'charming' parts of the sketches,'' he said.
JAの美少女パッケージ / 美少女イラスト
Nevertheless, he remains unchanged in his desire to see the northeastern Japan town regain vigor. He meets with young people in and out of town in order to work out a scheme to find new regional charms.
Town Mayor Naoyuki Ohe said youth groups and residents have been active in organizing events for a long time.
Liquor store owner Hirosuke Sugawara,
who successfully led Akita Komachi to a big hit in sales, was the chairman of the executive committee when the bridal journey event first took place in 1986.
Sugawara, 58, returned home from Tokyo at the age of 26 and restored the event that unfolded the old wedding scene. He recalled, ''I found out what I really wanted to do.''
When he is in town, Yamauchi uses the cram school run by Hisao Abe as the base of his activities. Abe, 60, was a member of the Ugo town youths who took tractors to Tokyo's fashionable Harajuku district in 1988 in a bid to look for brides for single men in their community in Akita.
Yamauchi calls Abe his mentor and the two are working on a campaign to preserve thatched-roof houses in the town.
source : home.kyodo.co.jp

. WASHOKU
Dishes from Akita 　


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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

SEPTEMBER ... kugatsu 九月

NOVEMBER ... juuichigatsu 十一月 　

DECEMBER ... juunigatsu 十二月 　



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

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[ . BACK to WORLDKIGO . TOP . ]

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Hooroku Jizo Mibu

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- 壬生寺 Mibu-Dera - see below -

Hooroku Jizo ほうろく地蔵
with an earthen pot on his head
焙烙地蔵


First let us look at the hooroku pot.



hooroku 焙烙 / 炮烙 / ホーロク / ほうろく is a special earthen pot.
Sometimes also called "hooraku, horaku".
It is used to roast tea leaves, beans, sesame seeds and other grains and even salt.
The origin of this word seems to be the word for the death penalty on the stake 炮烙. Grains are roasted slowly and the pan is moved constantly. This reminds the Japanese of the slow dance of Shizuka Gozen, which is called Hoorakumai 法楽舞（ほうらくまい）.
In Kyoto, the pan is called irigora いりごら（炒瓦）, in Chiba (Shimofusa) irigara いりがら.
irinabe 炒り鍋（なべ）roasting pan, is another word for this earthen pan.

Since it breaks easily there is an old proverb
A thousend hooro pans but only one hammer.
焙烙千に槌（つち）一つ
you can distroy 1000 pots easily with one hammer.


hooraku 宝楽 is a special flat pot to cook festival food like tai sea bream and lobster.

hooroku 法烙 are flat plates used in temples.

roku ロク（慣）means to warm something (food or your hands for example) over the fire.

WASHOKU : hooroku dishes of various regions




In a kyogen humorous story called Hooraku wari 炮烙割り, it is pronounced hooraku. See below for more.



hooroku 法烙 are flat plates used in temples.

During the ancestor festival O-Bon in August temples provide hooroku that you can place on the graves and make a little fire in them to welcome the ancestors.


kawarake-nage かはらけなげ throwing dishes
at Mount Atago, Atago Shrine, Kyoto. かわらけ投げ
. The Atago shrines of Japan .


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Thanks to Mark, who got me started on this subject!

Hōroku Jizō ほうろく地蔵

Devotees offer earthenware plates to images of this Jizō when they suffer from headaches or other head ailments. They write their prayers on the earthenware, and present the plates to Jizō, or place it atop the statue's head.
Hōroku Jizō
Mark Schumacher and the Jizo Pages


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at Temple Dai-en-ji , Daienji 大円寺
東京都文京区, Tokyo, Bunkyo


. . . CLICK here for Photos !

This temple reminds us of the love story of Yaoya O-Shichi 八百屋お七 and the great fire of 1682 in Edo. She was later sentenced to death for causing this great fire.
To appease her soul, this Jizo statue was errected. Hot earthen plates (hooroo) were placed on the head of Jizo, to lighten the heat of hell fires for O-Shichi. The statue was offered by one Watanabe Kyuubei 渡辺九兵衛 in 1719.

Later this Jizo came to be healing headaches, eye and ear and nose diseases and other diseases of the head too.


source : c-kitamura.cocolog-nifty.com



Hooroku plates with wishes


Daruma Museum
O-Shichi Kannon お七観音

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Saitama, Kurihashi 栗橋
焙烙地蔵 (ほうろくじぞう)

This statue is at a site of executions by burning during the Edo period, for people who tried to get out of Edo without permission. This Jizo statue is to appease the souls.
. . . CLICK here for Photos !


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at a site of a former shrine
上知我麻神社
near Tenmacho in Tokyo 伝馬町


この石地蔵は、もと三河国重原村(現在知立市)にあったが、野原の中に倒れ、捨石のようになっていた。ところが、三河より焙烙(ほうろく)を売りに尾張へ来るものが、荷物の片方の重しとしてこの石仏を運んできて、ここで焙烙を売りつくした後、石仏を海辺のあし原に捨てて帰った。地元の人がこの石仏を発見し、安置しようとしたが、動かないので怪しんでその下を掘ってみると、土中にこの仏の台座と思われる角石が深く埋もれていたので、皆が不思議なことだと思い、その台石を掘り出し、この石仏を置いたのが、すなわちこの地蔵である。・・・
. . . CLICK here for Photos !


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kigo for late summer




hooroku plates for moxibustion ほうろく灸
hooroku kyuu
at the temple Myosho-ji (Myooshooji 妙昌寺) in Yamanashi prefecture
People place hooroku plates with burning moxibustion weeds on ailing parts of their body, mostly head and shoulders.


They are said to be best on the hottest days in summer, especially doyoo 土用.
. . . CLICK here for more Photos !


moxabustion on the doyoo day
doyoo kyuu, doyookyuu 土用灸 (どようきゅう)
doyoo mogusa 土用艾（どようもぐさ）

. Moxibustion and Kigo


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hooraku wari 炮烙割り smashing pots

This Mibu Kyogen 壬生狂言 piece is performed every year. They are Buddhist morality plays performed at Mibu-dera Temple three times annually, just as they were in Kyoto's early medieval period.

source : www.kyoto.zaq.ne.jp

Characters:
Plate Merchant
Drum Merchant
Mokudai ( Official)

Pilgrims coming to Mibu-dera Temple to view the Spring Equinox plays purchase bisque plates which are presented to the temple as votive offerings. During this kyogen these platters are broken thereby ridding the believers of evil and bringing them good luck.

A new marketplace opens and an official puts up a sigh reading, "The first to open a stall is exempt from taxation." Before dawn a leather drum seller sees the sign and sets up shop. While waiting for his first customer he tires and naps.
A plate merchant sees the sign and while she is setting up, she sees the drum merchant asleep. Thinking to gain the tax break she switches goods with the drum merchant. When the drum merchant awakens and notices the ruse, he starts fighting with the plate salesman. The official returns and declares that the winner of a talent competition will be considered the first to arrive.
The plate seller wins and sets up his shop. The drum seller returns and with dramatic flare destroys the plates, pushing the many stacks of fragile clay disks off the front of the stage, where they fall many feet the ground with a great crash. Now, the official gives the tax break to the drum seller.

This is THE Mibu kyogen which everyone interested in it knows about, because of its spectacular action, the crashing of hundreds of bisque fired plates. And thus a lot evil karma is destroyed, even for the visitors.
source : www.kyoto.zaq.ne.jp



kigo for spring

Mibu Nenbutsu 壬生念仏
Invoction of Amida at Mibu Temple
Amida Prayer (Namu Amida Butsu)

Mibu Kyoogen 壬生狂言（みぶきょうげん）、
Mibusai 壬生祭（みぶさい）temple Mibudera festival
Mibu odori 壬生踊（みぶおどり）Mibu dance
Mibu no kane 壬生の鉦（みぶのかね）Prayer gongs at Mibu
Mibu no men 壬生の面（みぶのめん）masks of Mibudera temple

. SAIJIKI : Festivals and Ceremonies 　


. WKD : Kyogen, kyoogen　狂言 and Haiku . 　

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Mibudera 壬生寺 Mibu-Dera


31 Mibunaginomiyacho, Nakagyo Ward, Kyoto

According to tradition Mibu-dera Temple was established by the order of Emperor SHOMU (r. 724-749) for the Chinese monk known in Japan as GANJIN (JIANZHEN in Chinese; 688-763). Monk GANJIN introduced the Ritsu Sect of Buddhism from China into Japan. He is most famous for persisting in his attempts to reach Japan, despite many disastrous failures by ship, finally making it when he was already 66 years old and blind. The most famous temple of the Ritsu Sect is Toshodaiji in Nara, founded by GANJIN.

The actual founder of Mibu-dera Temple was KAIKEN, a monk of another temple in Mibu district, who erected a chapel for the Bodhisattva Jizo at the site of GANJIN'S former residence in 991. This chapel, just east of the present location, was completed in 1005. The enshrined statue was carved by JOCHO (?-1057), the best sculptor of Buddhist images in Kyoto during the Heian Period. The only surviving work of JOCHO is housed in Byodo'in Temple in Uji.



In 1077 the Emperor SHIRAKAWA (r.1073-87) awarded Mibu-dera Temple the status of Chokuganji (a temple where prayers were offered for the well-being of the Imperial Family and the tranquility of the country).

At the beginning of the Kamakura Period (1185 - 1392), TAIRA no MUNEHIRA , reestablished Mibu-dera Temple at its present location after it and JOCHO's Jizo were destroyed by fire in 1257.

DOGYO, also known as Engaku-juman Shonin, collected funds to rebuild Mibu-dera Temple. DOGYO sponsored the yuzu-dainenbutsu-e ceremonial gatherings at Mibu-dera Temple, as well as at Hokongo'in and Seiryo-ji Temples. At these meetings, worshipers would chant the name of the Amida Buddha in a loud voice. Mibu-dera Kyogen Pantomime evolved from DOGYO's yuzu-dainenbutsu-e ceremonial gatherings.

By the Muromachi period (1338-1573) the Jizo, known as one of the Roku (six) Jizo was an object of worship and drew many followers. By the Edo Period (1615-1865) Mibu-dera Temple was known as the "Temple of Plays" and can be found in guide books of the period, making it popular all over Japan.

The entire temple was again destroyed by fire in 1788. When rebuilt, the Main Hall faced east as it does today and the Kyogen-do (stage) was built as a separate structure just north of the main hall. The next restoration was in 1825. Fire struck again in 1962 burning down the Main Hall. It was rebuilt in 1967 with contributions from devotees. The present Jizo (Important Cultural Property) came from Toshodaiji Temple.

The Crest of Mibu-dera Temple is the cherry flower.

Masks in the temple treasury:


Sumiyoshi and Sanno, O-Tafuku and other female masks, Benkei, Hosho and some fools.

- - - - - HP of the temple
- source : www.mibudera.com/eng-


Figures and masks from papermachee are sold as souvenirs.




CLICK for more masks !

The dancers pronounce the words only in their mouth
(詞（ことば）のない口中念仏) - no sound with this pantomime dance.

On the left is tsuchigumo 土蜘蛛, the Ground Spider
. Tsuchigumo zooshi 土蜘蛛草紙　tale of the ground spider .


- further reference -

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source :　blogs.yahoo.co.jp/yunitake2000

- quote -
mibu kouhai　壬生光背 halo of the Mibu type
A type of halo kouhai 光背 found on Buddhist images.
A square backdrop is placed behind the body of the figure, and above this a round head halo *zukou 頭光. The border of the zukou is decorated with Chinese style plant motifs *karakusamon 唐草 in openwork *sukashibori 透彫. Five groups of three fine metal spokes emerge from the centre of the zukou.
The term mibu kouhai derives from the halo on the Jizou Bosatsuzou 地蔵菩薩像 (10-11c) in Mibudera 壬生寺, Kyoto, which was destroyed by fire in 1962. The best surviving example can be seen on the Miroku Bosatsuzou 弥勒菩薩像 (1208) in Koufukuji Hokuendou 興福寺北円堂, Nara.

- source : JAANUS -



. karakusa 唐草　/ からくさ　Karakusa art motives .
karakusa moyoo　唐草模様 Karakusa pattern. Karakusa arabesque
Chinesischen Arabesken und Rankenornamente

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Worldwide use


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Things found on the way

kawarake　土器 clay dishes
for throwing away after use



土器に浸みゆく神酒や初詣
kawarake ni shimiyuku miki ya hatsumoode

ritual sake
soaks into the clay dish -
first shrine visit

Takahama Toshio 高浜年尾



. Kawarake throwing at Mount Atago .


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HAIKU and SENRYU

古寺やほうろく捨つる芹の中
furudera ya hooroku sutsuru seri no naka

this old temple -
horoku dished are thrown out
into the dropwort fields

. Yosa Buson 与謝蕪村 in Edo .
at Mibu Temple 壬生寺


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Related words

***** WASHOKU : General Information

***** WASHOKU ... Tableware and Tools

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Sake no Hosomichi

[ . BACK to WORLDKIGO TOP . ]
. sake　酒 ricewine .
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"The Narrow Roads of Ricewine"
(Sake no Hosomichi)


酒のほそみち / 酒のほそ道
This is the title of a long-running weekly manga series by
Razuweru Hosoki ラズウェル細木 Rozwell Hosoki
Razu san ラズさん Roswell Hosoki Roswell
日本文芸社




He walks along small roads in Japan (like old Basho), meets people, visits various restaurants, samples seasonal food, gives recipies and finishes with a haiku.
Each episode is about 4 - 6 pages long.
The hero of the stories is Iwama Sotatsu 岩間宗達, a normal salaried worker and evening gourmet 飲兵衛

. . . CLICK here for Photos !

shuukan manga 週刊漫画 weekly manga


From Hachinohe in Northern Japan



describing the sabasushi 虎鯖　棒すし



. . . CLICK here for Manga Photos !


Reference : ラズウェル細木 Photos.
Rozwell Hosoki was born in 1956 in Yamagata. He was a student at Waseda University in Tokyo.





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Hosoki has written more manga about food

Taberu Kado ni wa Fuku Kitaru 食べる門には福来る
. . . CLICK here for Photos !



大江戸酒道楽 ～ 肴と酒の歳時記
Saijiki about good food and drink of Edo


魚心あれば食べ心（つりコミック連載）
. . . CLICK here for Photos !


ひまじん酒場 酔庵夜話
美味い話にゃ肴あり

旅する胃袋 (a travelling stomach)
. . . CLICK here for Photos !


月右衛門覚帳

Oh! Bentoo 弁当

風流つまみ道場 Fuuryuu tsumami doojoo

ラ寿司開店 La Sushi Kaiten
. . . CLICK here for Photos !




nonbee 呑兵衛 (のんべえ) Nonbei,
nombei, drinker, alcoholic
Trinker, Alkoholiker
nombei yokochoo 飲兵衛横丁 road with drinking restaurants



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Things found on the way

Sakaba no hoorooki 吉田類の酒場放浪記
Walking along the sake spots of Tokyo
A popular TV series, BS TBS. with Yoshida Rui
Rui Yoshida no Sakaba Horoki
He visits local izakaya, talks to the proprietor and other guests, samples drinks and food and ends up in a small street, reciting a haiku about the evening.
. . . CLICK here for Photos !



sakaba saijiki 酒場歳時記
Saijiki of sake drinking spots
. . . CLICK here for Photos !


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Soba no Hosomichi そばのほそ道
The Narrow Roads of Buckwheat Noodles
宮下武久・著 Takehisa Miyashita
信州そば 面白美味街道
Shinshū soba omoshiro bimi kaidō
2000, Kawabe Shorin (Nagano)


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. Shoojoo 猩猩 /猩々 Shojo, a legendary drunkard
and an amulet from Shiga prefecture


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HAIKU and SENRYU


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八戸の　鯖黒々と　冬の海
Hachinohe no saba kuroguro to fuyu no umi

the mackerels of Hachinohe
are black, so black -
ocean in winter



冬晴れや　鯖青々と　飯の上
fuyubare ya saba aoao to ita no ue　　　　

fine winter day -
the mackerels are so blue
on the chopping board

Sotatsu 宗達 (his manga alias)

source : ラズウェル細木 俳句


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Related words

***** WASHOKU
DRINKS SAIJIKI


***** . Matsuo Basho 松尾芭蕉 - Archives of the WKD .
Hokku about sake and drinking by the Master himself!


***** . Oku no Hosomichi - Matsuo Basho .
奥の細道 - おくのほそ道
The Narrow Road to the Deep North


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. sake　酒 ricewine .

. kazaridaru　飾り樽 Sake barrel offering .
komodaru 菰樽 / sakegomo 酒薦（さかごも）


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- #sake #reiswein #miki #kazaridaru #sakegomo -
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Kitaoji Rosanjin Utsuwa

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The UTSUWA うつわ【器】, vessel or dish
in which the food is served, is as much of importance to washoku as is the cooking itself.

Rosanjin was known for making his own pottery vessels to fit his food.
He even made some dishes with Japanese poetry inscriptions.


© PHOTO :utahito takakiyo

Most famous restaurants have a separate ... Storehouse, warehouse (kura, dozoo) ... , where they keep different dishes for all seasons, sometimes different one's for every month.

When I learned kaiseki cooking in Kamakura, my teacher had different dishes for every month and some extra for special monthly celebrations like the Boy's Festival or Chrysanthemum Watching.

Here I want to introduce an important person of Japan, whith a great influence on the UTSUWA culture.


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Kitaoji Rosanjin (北大路魯山人)
(1883 – 1959)
Kitaooji Rosanjin
a calligrapher, ceramicist and restaurateur in Japan during the first half of the twentieth century. Born in the village of Kamigano he founded the Bishoku Club (Gourmet's Club) in 1921. It became a private restaurant. The Great Tokyo earthquake of 1923 destroyed most of his ceramics collection, and he began making pottery to replace it. He also became a scholar of antique pottery publishing his work during the 1930's. Isamu Noguchi lived on his property for a while during the 1950s.

Rosanjin was mentioned several times on the Japanese TV show Iron Chef as the "mentor" of the "Chairman Kaga" character.

Kaiseki Chef, Yasushi Naoe (born in Oono, Kanazawa, Ishikawa Prefecture, Japan in 1935) used Rosanjin's museum dishes for very special occasions at Kawai Ryokan in Toyama, Japan.
©　More in the WIKIPEDIA !


! Photos !



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Mountain man who walked the path of art

"Born alone, will die alone;
come alone, will be gone alone;
study alone, walk alone."

This is said to be the mantra of one of Japan's greatest 20th-century artists, the boisterous, arrogant and brilliant Rosanjin Kitaoji.

MORE
source : 　www.e-yakimono.net / Robert Yellin



External LINS about Rosanjin

http://shofu.pref.ishikawa.jp/portal/syoku-e/culture/rosanjin/index.html

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Wa no Utsuwa, 和の器 Japanese Vessels
wafuu ustuwa 和風器 Japanese plates and dishes

yooki 容器 container, vessel
Gefäß; Behälter

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various kinds of plates and bowls
Teller, Schale, Schüssel


sara, ban さら 【皿・盤】 plate, dish, saucer, platter

ashizuki kaku daizara 足付角大皿 large square plate with small legs (for kaiseki meals)
daenkei torizara 楕円取り皿 oblong plater (for indivitual helpings)
fukazara 深皿 dish (deep plate)]
hassunzara, hassun sara 八寸皿 Hassun-plate for kaiseki (about 24 cm long)
. . . CLICK here for Photos !
haizara はいざら【灰皿】 ash tray (Aschenbecher)
hiratai 平たい皿 flat dish/ plate
hirazara ひらざら【平皿】 flat dish. flache Platte, flacher Teller
kakunagazara 角長皿 long square plate. lange viereckige Platte
. . . CLICK here for Photos !
kareezara カレー皿 plate for curry rice. usually oblong and rather deep.
. . . CLICK here for Photos !
kashizara 菓子皿 plate for sweets
kakuzara かくざら【角皿】 plate with four corners. viereckige Platte, viereckiger Teller
. . . CLICK here for Photos !
kozara 小皿 small plate . kleiner Teller, kleine Schüssel
nagakakuzara 長角皿 square long plate (for grilled fish)
oogi hirazara 扇平皿 flat dish in the shape of a handfan
. . . CLICK here for Photos !
oozara 大皿 platter. großer Teller, große Schüssel
pureeto プレート plate (western style)
sakanazara, sakana sara 魚皿 plate for a fish, often with a fish pattern or itself in the form of a fish
. . . CLICK here for Photos !


sashimizara, sashimi sara 刺身皿 plate for sashimi, often with a small extra dish for the sauce.
sankakuzara 三角皿 plate with three corners
. . . CLICK here for Photos !
shikakuzara 四角皿 square plate
soosaa ソーサー saucer, western-style plate
sushizara, sushi sara 寿司皿 plate for sushi, sometimes with a cover for a kaiten zushi.
. . . CLICK here for Photos !
suupuzara スープ皿 soup plate
teshiozara 手塩皿 small plate for table salt
torizara 取り皿 small plate (for your individual helping). kleiner Teller, um Essen für alle zu verteilen
. . . CLICK here for Photos !
ukezara 受け皿 saucer (also used for flower pots). Untertasse
. . . CLICK here for Photos !
ukezaratsuki kappu 受け皿つきカップ cup with saucer. Tasse mit Untertasse




saramawashi さらまわし【皿回し】 spinning plates on a stick
Tellerjonglieren


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hachi はち【鉢】 bowls of all kinds

asabachi 浅鉢 shallow bowl. flache Schale
chawan 茶碗 ricebowl. lit. "tea cup". Reisschale, Schüssel
chuubachi 中鉢 bowl of middle size
daenbachi, daen hachi 楕円鉢 oblong bowl
daibachi 大鉢 big bowl. grosse Schale
donburi どんぶり【丼】 bowl, usually with a lid of the same pattern. Donburi-Schüssel
donabe 土鍋 earthware pot. irdener Kochtopf
futatsuki wan 蓋付き碗 bowl with a lid (often for chawan mushi)
fukabachi 深鉢 deep bowl. tiefe Schale
guratan sarabachi グラタン皿鉢 bowl for gratin (usually heat-proof)
kakubachi 角鉢 square bowl. viereckige Schale
. . . CLICK here for Photos !
katakuchi bachi 片口鉢 bowl with a spout on one side. Schale mit Ausguss an einer Seite
. . . CLICK here for Photos !
kobachi 小鉢 small bowl. kleine Schale
mamebachi 豆鉢 very small bowl
meshiwan めしわん【飯椀／飯碗】 bowl for rice. Reisschale
sankaku asabachi 三角浅鉢 shallow bowl with three corners


tonsui とんすい small bowl with a handle (to take your own portions from a larger pot)
. . . CLICK here for Photos !
..... tetsuke tonsui 手付とんすい with a handle. Portionsschale.
It often comes with a small saucer


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kigo for all summer

. suzu no hachi 錫の鉢 (すずのはち) small pot of tin 　
suzu no sara 錫の皿（すずのさら）plate of tin



. kiriko 切子（きりこ）cut glass 　
..... kattogurasu カットグラス
..... gyaman ギヤマン (diamant)
..... biidoro びいどろ (vidro)
For small pots and plates, glasses and more



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WASHOKU
sawachi ryori 皿鉢料理 Ceremonial Food from Tosa.
Festessen von Tosa
"lit. food served on plates and bowls


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cups : kappu カップ cup

chawan 茶碗 tea cup for the tea ceremony. Teetasse
guinomi ぐい呑, ぐい飲み extra large sake cup. großer Sakebecher
koohii kappu コーヒーカップ coffee cup. Kaffeetasse
sakazuki 杯/ さかずき small cup for hot sake. Trinkschale für Reiswein; Sakeschälchen
tei kappu, tii kappu テイーカップ tea cup. Teetasse fuer schwarzen Tee
tii kappu チーカップ tea cup (not very commonly uses)
yunomi 湯のみ（湯呑み) small tea cups. Becher, meist fuer Tee.
(lit. drinking hot water)
. . . CLICK here for yunomi Photos !

. Teacups 湯のみ yunomi with Daruma .


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Compiled by Larry Bole
Kigo Hotline, February 2012

sarabachi mo honoka ni yami no yoisuzumi
--Basho

plates and bowls too
faint in twilight:
evening cool
Tr. Barnhill

plates and bowls
dimly in the darkness
evening cool
Tr. Reichhold

plates and bowls
dim in the twilight--
the evening cool
Tr. Ueda


sara o fumu nezumi no oto no samusa kana
--Buson

Treading on the dishes,
rats make a noise
of coldness!
Tr. Sawa & Shiffert

The sound
Of a rat on a plate,--
How cold it is!
Tr. Blyth


akikaze ya moyoo no chigau sara futatsu
-- Sekitei Hara (1889-1951)

autumn wind--
with different patterns
two plates
Tr. Ueda


shirasara no fureau oto no yoru no aki
--Yoshiko Yoshino

the sound of white plates
clinking together--
a night in autumn
Tr. Ueda


mo no ie no mashiroki sara no mugetsu kana
--Yoshiko Yoshino

The pure white dishes
of a house in mourning--
harvest moon unseen
Tr. Gurga & Miyashita


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source : facebook
セルヴィス・ランベール 「平皿　海老に鯛図」
Homage to Hokusai and Hiroshige 北斎、広重へのオマージュ


My Articles on Japanese Pottery
start from here:

Yakimono 焼物　　Daruma in and on pottery　 　　


WASHOKU ... Tableware and Tools

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