Food Crisis

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Food Crisis Worldwide

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India
December 2010

Prices of onions had more than doubled in the past week due to a shortage caused by unusually heavy rain in growing areas.

The agriculture ministry on Monday banned exports until Jan 15, and will import onions from Pakistan, as retail prices jumped to 80 rupees ($1.77) per kg from 35 rupees per kg last week, media reported.

source : timesofindia.indiatimes.com
December 21, 2010


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Sri Lanka
Oct 23, 2010 (LBO)

Sri Lanka coconut prices hit new highs amid trade protection

Sri Lanka's fresh coconut prices hit a new high at this week's auction in Colombo, compounded by state interventions that restrict trade and keep prices of substitutes at higher than global levels.

In Sri Lanka staple food supplies are insecure because of heavy state intervention in markets, and prices can also be more volatile as well as higher than the rest of the world.

The high volatility in coconut prices comes from state interventions that block market forces from working due to excessive agriculture protection.

Because of high import taxes even rice, a staple food, can shoot up above world market prices. Meanwhile the state also blocks access to close substitutes like wheat with high import duties.
Sri Lanka's poultry farmers have also been hit by high prices of maize, which is a key feed ingredient as imports have been blocked to 'help maize farmers.'

Protein prices including fish are now at record highs. Sri Lanka's city retail shops even ran out of chicken amid price controls a few months ago, a phenomenon not seen since the 1970s.

Coconut is another staple whose prices are high and volatile due to taxes on close substitutes.
source : www.lankabusinessonline.com



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Related words

***** WASHOKU : General Information

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Shufu Housewife

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Housewife (shufu)

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

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Explanation

shufu 主婦 / 主夫 ... housewife, homemaker

This word is rather new, used since about 1880.

sengyoo shufu 専業主婦 "specialized housewife"
full-time housewife
she does not work outside the home.



Before the advent of modern times

okugata 奥方 the lady of the house
"the one in the back"
Madam


okusama 奥様 wife, first wife
Of a daimyo, aristocrat or high class family.


おくさま の 餠（もち）の形（かた）
okusama no mochi no kata
A "first wife", but only by name.


Today we say

Yamada san no okusama 山田さんの奥様　Mrs. Yamada


karisuma shufu カリスマ主婦 charisma housewife
A new word for a talented housewife, who saves money, cares for the family and maybe even handles the job of writing about it. Some are quite popular in Japanese TV.

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ryoosai kenboo 良妻賢母 good wife and wise mother



This ideal is painted in the magazine.


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主婦之友 Shufu no Tomo "Friend of the housewife"
One of the oldest magazines for the housewife, since 1917.
Since 1954 it is spelled 主婦の友




Shufu to Seikatsu 主婦と生活

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fujin 婦人 woman, lady , wife
Often used for a high-class woman.




婦人之友 Fujin no Tomo
Magazine for the Lady


Fujin Seikatsu 婦人生活


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Worldwide use

Hausfrau


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Things found on the way

Modern Japanese cuisine:
food, power and national identity
By Katarzyna Joanna Cwiertka

source : googlebooks


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HAIKU and SENRYU

Woman Haiku Poets 女性俳句の世界
Well, Takahama Kyoshi called their works
"kitchen haiku" !

. Kitchen Haiku 台所俳句 .


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Related words

***** WASHOKU : General Information

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Suzuki Sea Bass

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Sea bass (suzuki)

***** Location: Japan
***** Season: Various, see below
***** Category: Animal / Humanity

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Explanation

Sea bass 鱸（すずき）Japanese sea bass
Japanese sea bream, Japanese sea perch
Lateolabrax japonicus . Meerbrasse



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SUZUKI (Japanese Seabass)
inhabit seashores and estuaries. Many Japanese cities have developed near these places since ancient times. Suzuki have shiny white flesh with an easily recognizable broad-flaked structure and a mild flavor. They have traditionally been one of the most popular targets for Japanese anglers. In the Kanto area, including Shizuoka Prefecture, it is called Seigo when under 25 cm. At 3 years of age, when it has attained a length of near 60 cm, it is called Fukko or Suzuki.
Because their name changes as they grow, the Japanese have associated it with advancement in life and believe that SUZUKI (Japanese Seabass) is a luck-bringer fish.

Like hirame flounder, suzuki makes an elegant paper-thin sashimi, suzuki usu zukuri, which is as pleasant to pronounce as it is to eat. Suzuki sashimi is often served with ponzu, a citrus-flavored mild soy sauce, or served in the summertime on a bed of ice cubes with tangy shiso leaf and a scattering of red pepper flakes.
©　More in the WIKIPEDIA !


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humanity kigo for spring

. torimochi ajiro 鳥持網代 ( とりもちあじろ / 鳥持ち網代)
hunting fish in traps with the help of water fowl
fishing for sea bass, sea bream and others


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humanity kigo for all summer


. arai suzuki 洗鱸（あらいすずき） 　
arai preparation, "washing fish" for raw consumption



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animal kigo for all autumn

suzuki 鱸 (すずき) sea bass
..... koppa 木っ葉（こっぱ）
..... seigo せいご, bukko ふっこ

kawasuzuki, kawa suzuki 川鱸（かわすずき）
sea bass swimming upriver

umisuzuki, umi suzuki 海鱸（うみすずき）
sea bass in the open sea

suzukitsuri, suzuki tsuri 鱸釣（すずきつり）fishing for sea bass
suzukiami, suzuki ami 鱸網（すずきあみ）net for fishing suzuki


. . . . .


humanity kigo for all autumn

. Suzuki namasu 鱸膾 (すずきなます)
vinegared sea bass 　



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animal kigo for early winter

ochi suzuki 落鱸 (おちすずき) sea bass coming down
futobara suzuki 太腹鱸（ふとばらすずき）
"sea bass with a big belly"
..... harafuto はらふと "big belly "


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animal kigo for all winter



okisuzuki, oki suzuki 沖鱸（おきすずき）Ara
Niphon spinosus
..... ara あら
..... ara 阿羅（あら）
araami, ara-ami あら網（あらあみ）net for ara fishing

It grows about 80 cm in length. It is bigger than normal suzuki, but has less scales.
Small ones are fished with nets, larger ones with one line, especially in Kochi. They are quite delicious, but usually eaten in the region and not sold in markets.



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Things found on the way


One of the seven tastes of Lake Shinjiko
. WASHOKU
Specialities of Lake Shinjiko 宍道湖



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HAIKU and SENRYU


sea bass and beltfish
crowd the buyer's eyes -
bountiful catch

Willie Bongcaron. Philippines 2008

Fish market in Manila . Haiku



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Related words

***** . "Career Fish", promoting fish (shusse-uo 出世魚)
fish that change their name as they grow larger.

***** . Tilapia from the Philippines




***** WASHOKU : FISH and SEAFOOD SAIJIKI


. ANIMALS in all SEASONS
SAIJIKI


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DECEMBER NEWS

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December　。。。 juunigatsu 十二月

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December 18, 2010

Taiwan: Radium-Kagaya Grand Opening



Chairman of Radium-Kagaya. said:
“Radium-Kagaya is the first hotel with Japanese-style butler service introduced in Taiwan, and we hope to bring customers the top and authentic Japanese-style hotel experience. We have done a great job in the testing operation, and we believe the grand opening will increase the tourism business, bring back the prosperity of Beitou district and improve the overall tourism industry service standards.”


President of Japan Kagaya said:
"We decided to bring the traditional Japanese culture into the hot spring hotels in Taiwan. Most importantly, we would like to bring Kagaya’s true spirit of hospitality and butler service to the people of Taiwan. During the experience, we hope to promote cultural exchanges between Chinese and Japanese services. "

source : www.taiwannews.com.tw


I watched a special on TV about the training of the nakai personal room service . . . It was quite tough on the teaching side of Japan.


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December 05, 2010

Ministry Launches "Sato-Umi" Website
to Promote Sustainable Coastal Village and Fisheries Ecosystems

Japan's Ministry of the Environment launched a new website July 22, 2010, called Sato-Umi Net. The term "sato-umi" refers to coastal areas where the livelihoods of a community and nature coexist and intersect closely.
Sato means "home" and "umi" means ocean. The website supports activities to create harmonious interaction between people and the ocean, by explaining the concept and importance of sato-umi, as well as information on the topic, both domestic and international.
http://www.japanfs.org/en/pages/030439.html


. WASHOKU
Satoyama 里山


satoumi net 里海ネット



http://www.env.go.jp/water/heisa/satoumi/
http://www.env.go.jp/water/heisa/satoumi/en/index_e.html

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High Percentage of Food Waste
from Hotels in Food Service Industry in FY2009

Japan's Ministry of Agriculture, Forestry and Fisheries announced on August 6, 2010, an overview of the results by the Statistical Survey on Food Waste from the food service industry for fiscal 2009. According to the survey, waste per amount of food served (excluding beverages) was 3.2 percent for cafeterias and restaurants, 13.7 percent for wedding receptions, 10.7 percent for banquets and 14.8 percent for accommodations.
http://www.japanfs.org/en/pages/030416.html



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December 30, 2009

11th Eco-Products 2009 Exhibition
「エコプロダクツ2009」

December 10th to 12th
http://eco-pro.com/eco2009/english/

. . . CLICK here for Photos !
Tokyo International Exhibition Center,
"Tokyo Big Sight," in Ariake, Tokyo
Reference


エコプロダクツ東北2009
http://www.e-products.jp/2009-1/index.html

Some products introduced


kattobashi カットバシ / カット箸 / かっとばし
chopsticks made from old baseball clubs
The naming is a play of words with KAT .. KATSU .. to win or meaning "a super homerun". From each baseball bat they make about 5 pairs of chopsticks. Since there are so many broken bats in Japan, this is quite a number after this kind of "re-use".
. . . CLICK here for Photos !



Itoen, a Tea company 伊藤園 / 伊東園
http://www.itoen.co.jp/

Makes insoles out of the left-over tealeaves ! They are deodorizing and antibacterial in a natural way.
お茶殻入りインソール ochagara-iri insooru
http://item.rakuten.co.jp/kaiketu/10001048/


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.......... December 05, 2008

New varieties of potato reaching marketplace
jagaimo　じゃがいも
At Koganezaki Farm at the foot of Mt. Iwaki in the Tsugaru region of Aomori Prefecture, workers have started harvesting many varieties of potatoes - red and purple spuds with skins that are either unusually bumpy or quite smooth.
The garden farm, which is operated by Koganezaki-farm, produces about 30 varieties of potato and sells them as a package containing five to 10 different types under the name of Tasting Potato, including such unfamiliar names as the Destroyer and Shadow Queen.

"Each type has a different taste, so we want consumers to select the appropriate variety depending on the dishes they are preparing," said Katsuko Nakamura, in charge of sales at the farm.

The Japanese potato market has long been dominated by two varieties - Danshaku and May Queen - in sharp contrast with other fruits and vegetables, such as tomatoes, apples and strawberries, for which new kinds are created all the time.

However, the situation has begun to change recently. Varieties called Cynthia, Chérie and Inka-no Mezame (or Inca's awakening, a seed potato from the Andes) are among the newcomers whose output has been increasing rapidly over the past several years. "A number of new varieties will be developed in the future," said Kimio Sasaki, who is responsible for overseeing operations at the farm.

The most promising of all is the Cynthia - an egg-shaped potato with a very smooth skin, thanks to the fine starch it contains. It is also easy to peel and quick to absorb seasonings, but does not become mushy when boiled. In March 2000, Kirin Agribio Co. and Koganezaki-farm jointly set up Japan Potato Corp., which sells seed potatoes including for the Cynthia and Chérie varieties.

Production of the Cynthia variety this fiscal year is estimated at about 3,000 metric tons, up 25% from a year earlier, and is expected to reach 4,500 tons next year, accounting for only a small percentage of total output. "We want Cynthia to grab about half the market shares from May Queen and Danshaku in 10 years," said Takao Aoki, chief executive officer of Japan Potato.
source : 　www.nni.nikkei.co.jp

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.......... December 07, 2008

Samurai Cooking


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.......... December 09, 2008

Drop of imported Australian beef of about 30%.
Family restaurants and expensive coffee shops are closing down, whereas McDonalds is gaining about 13%. ... We are in a recession all right!


Quote from the Japan Times
Ice maker fearing a global thaw
By KO HIRANO
MINANO, Saitama Pref. — Tetsuo Asami in Nagatoro
As many as 100,000 people from Japan and abroad visit Tetsuo Asami's shaved ice parlor every summer in Minano, a small town in the Chichibu region of Saitama Prefecture, seeking out his products that use naturally frozen ice and are known for their rich taste.
Although Asami, 58, is happy with the thriving business, the threat of global warming makes him unsure whether he will still be able to make natural ice a decade from now.

"I think our customers travel all the way to Chichibu for shaved ice because they sense that they may not be able to eat it in 10 years' time given rising temperatures and deterioration in the environment of the mountains" which generate nutritious water for natural ice, Asami said.
Running the 117-year-old family business, Asami is one of only four existing natural ice makers in Japan, down from some 100 around the 1930s. The three others operate in Tochigi Prefecture.

"Given the major climate change I have seen in recent years, such as warm winters, it has become increasingly difficult to make decent natural ice," Asami said, citing his family records that show average temperatures in January in Chichibu have risen 3.5 degrees over the past 40 years.
Records by Asami's father from 1960 to 1991 show that there were many days in winter when temperatures hit minus 12 to minus 15 at 6 a.m., allowing him to "harvest" ice in December and then once again in January every year.
But since Asami took over the business in 1992, he has seen only three days or so when local temperatures fell below minus 10, making it difficult for him to harvest ice twice a season.
The declining quantity of ice has forced Asami to halt the shipment of natural ice to bars, hotels and department stores in Tokyo. Today, he only serves shaved ice at his parlor from March through November.

Natural ice forms only when it becomes very cold. Snow, meanwhile, damages the taste of the ice. With its favorable climate, the Chichibu area has long been an ideal place for making ice, in which workers form ice in ponds after drawing water from mountain streams.
"I'm very worried about the future of natural ice-making if the climate continues to change at the current pace," Asami said.

Asami believes the leadership of the United States — the world's biggest greenhouse gas emitter along with China — is vital if the world is to address global warming.
source : 　japantimes.co.jp/ December 10, 2008

WASHOKU : fresh clear water !



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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

OCOTBER ... juugatsu 十月

NOVEMBER ... juuichigatsu 十一月 　

DECEMBER ... juunigatsu 十二月 　



***** WASHOKU : General Information

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Okaeri Yasai

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Recycled vegetables (Okaeri Yasai)

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

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Explanation




okaeri yasai おかえりやさい
"Welcome home, vegetables!"


A recycling project from the city of Nagoya, started in 2008.

Food leftovers from supermarkets in the city are collected and made to compost at Bio Plaza Nagoya.
The compost is used on fields of group members to produce vegetables.
Chives, bean sprouts, onions and many more are grown in this way.

Local schools also get the vegetables for their school lunch and as education material for the children.


Okaeri nasai　お帰りなさい

this is the normal greeting for a person coming back home.

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. Reference : おかえりやさい


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Things found on the way


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HAIKU and SENRYU


okaeri yasai -
see you again
on the dinner table

Gabi Greve


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***** WASHOKU :
YASAI . Vegetable SAIJIKI

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Worlds of Flavor

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CIA Worlds of Flavor

2010 Worlds of Flavor ®
Conference November 4–6, 2010

The theme of this year

Japan: Flavors of Culture

テーマは「日本の味と食文化」





This annual three-day forum is widely acknowledged as one of our country's most influential professional forums on world cuisines and trends. Each November, the Worlds of Flavor® Conference showcases the gold standards of world cuisines that are reshaping American palates and the U.S. foodservice industry.

The 13th Annual Worlds of Flavor Conference will represent one of the largest and most significant American professional conferences ever held dedicated to the flavors and food culture of Japan. Interest in Japanese food and culinary traditions has seen phenomenal growth among American consumers in recent years.

Sushi has moved from the exotic to the mainstream, Japanese noodle soups are regularly included in volume foodservice operations, Japanese fine dining restaurants claim top tier ratings, and Japanese flavors and culinary aesthetics influence the menus and ambience of even non-Japanese restaurants. At the same time, Japan is often less familiar to Americans than Italy, France or other European countries. American food professionals sense that we are only at the beginning of our discovery and understanding of the "gold standards" of Japan and Japanese food culture.

"Japan: Flavors of Culture,"
will both celebrate the increasing interest in Japanese flavors in American foodservice as well as provide access to an unprecedented gathering of culinary talent from Japan—talent who represent mastery in their respective areas of endeavor. The conference faculty will include more than 60 leading chefs and other experts on the food and culinary traditions of Japan. Participating chefs from Japan will represent a variety of Japanese regional culinary traditions and types of cooking from casual to high cuisine and from traditional to modern. American chefs and operators will discuss how they are adopting and translating Japanese flavors for a range of new-generation U.S. foodservice concepts.

Highlighted themes will include traditional Japanese techniques for farming and fishing, the Japanese heritage of preserved foods from soy sauce to miso and nori, the world of Japanese noodles from soba and udon to ramen, sushi and sashimi traditions, Japanese cooking techniques from tempura to the Japanese live fire kitchen, an insider's view of the legendary kaiseki kitchens of Japan, the philosophy and art of Japanese cooking and food presentation, Japanese kitchen tools, Japanese desserts, Japanese green tea, sake, beverage pairings, and much more.

source : www.ciaprochef.com


. Rererence .




Worlds of Flavor conference adds Japan to its menu
Japan Times, Nov. 18, 2010


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料理界のハーバードと言われる米国の名門料理大学
CIA（The　Culinary　Institute　of America）
では毎年11月上旬の3日間にわたり、世界最大級の料理会議“
World of Flavor Conference &Festival（WOF）”を行っている。全米から集まる料理人や料理研究家をはじめ、世界の食に携わるプロフェッショナルやそれを支えるさまざまな分野の人を対象とした、料理の世界に大きな影響を与えると評価される国際会議とされている。

source : 英文イベント概要）


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HAIKU and SENRYU


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***** WASHOKU : General Information

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Music and Food

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Music and Food

Some people think that animals and plants grow better if you let them listen to soothing music for some time every day.

Mozart seems to be a favorite among the classical music showers.

Music is also played to food that needs a period of ripening, like fruit, soy sauce, miso paste, mushrooms and even the dough for a good bread.

A good sake might spend some time with classical music, as they to in Fukushima, at Ohara Shuzo.


. Chicken, Hinaidori and other local brands 　


. Cows, beef and music ... Wagyu 和牛 　
Matsuzaka Beef


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Mozart Bananas モーツアルトバナナ
from Toyoka Chuo Seika, Hyogo prefecture
兵庫県の豊岡中央青果

The unripe bananas from the Philippines are ripened in a store room with Mozart music playing for them.

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Harada Star Drop Tomatoes
原田　星のしずく トマト
source : ~ha-ra-da


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Mozart's growing influence on food

The music of Mozart happens to be rich in such frequencies (1/f noise, pink noise) above 8,000 Hz - which is why sound and music therapy both tend to use it.
source : The Japan Times, Nov. 25, 2010


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Things found on the way


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HAIKU and SENRYU


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***** WASHOKU : General Information

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Shiratama white dumplings

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Shiratama white dumplings

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

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Explanation



Shiratama 白玉 (しらたま) Shiratama Dango
"white treasure, white pearls"

They make you feel cool in summer and are often served in a glass bowl to enhance the cool feeling. They are a snack taken between meals, sometimes as a desert. Sweet brown-sugar syrup is poored over the chilled dumplings.
They can be combined with fruit, red azuki beans, ice cream or jelly. They usually imply a snack during the daytime.
Most popular is a serving in sweet azuki soup (shiruko).

They are made from special flour, Shiratamako 白玉粉.

glutinous rice flour. It is quite lumpy when dissolved in water and must be kneaded thoroughly for making dumplings.


. WASHOKU
Dumplings of all kinds


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shiratama uri 白玉売 vendor of Shiratama in Edo


from the magazine Morisada Mankoo 守貞漫稿

In Edo, these vendors walk along, selling Shiratama and cold water (hiyamizu 「冷水（ひやみず）). The vendor scoops cold water from a well in the morning and starts his business. The dumplings were made of kanzarashiko flour 寒晒粉 (another name for Shiratamako). They were put in a bowl, covered with cold water and some brown sugar then sprinkled on top of them.
One bowl was sold for 4 mon.
Walking along the streets, the vendor would call

ひやつこい ひやつこい hiyakkoi hiyakkoi
Here comes the cold delight !

Some vendors sold only cold water with sugar
satoo mizu uri 砂糖水売り


. mizu-uri 水売 (みずうり) vendor of water in Edo .
kigo for all summer

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夕涼花火賑 : 歌川国周画
http://www.kabuki-za.com/syoku/2/no114.html

On this woodblock from 1870 by Utagawa Kunichika you can see three men enjoying the firework display at the bridge Ryogokubashi. They are three actors, the name of each one is mentioned.
From the left they are Ueo Kikugoro 五代目尾上菊五郎、
Nakamura Shikan 四代目中村芝翫 and Sawamura 二代目澤村訥升.

Kikugoro is dressed in the robes of a vendor of Shiratama.


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Things found on the way


source : blog.3331.jp/staff/201405

志ら玉 Shiratama in Edo
歌川国芳 Utagawa Kuniyoshi 《名酒揃 志ら玉》Meishu zoroe - Shiratama





當盛六花撰　Toyosei Rokkasen 紫陽花 Ajisai - 三代歌川豊国 Utagawa Toyokuni 3rd

The man on the right is holding a bowl of Shiratama with red dumplings.


source : kabuki-za.com/syoku

. Food vendors in Edo .


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HAIKU and SENRYU

白玉にとけのこりたる砂糖かな
shiratama ni toke-nokoritaru satoo kana

on the Shiratama
it has not yet dissolved -
this sugar




. 高浜虚子 Takahama Kyoshi


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白玉や愛す人にも嘘ついて
shiratama ya aisu hito nimo uso tsuite

sweet rice dumplings---
even to my love
a little white lie




Suzuki Masajo 鈴木真砂女
1969　

CLICK on the thumbnail
to see the image and text of Nakamura Sakuo.


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Related words

***** . hiyashi shiruko 冷し汁粉（ひやししるこ）sweets with red beans

***** WAGASHI - Sweets Saijiki

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[ . BACK to WORLDKIGO . TOP . ]

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NOVEMBER NEWS

[ . BACK to WORLDKIGO TOP . ]

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NOVEMBER ... juuichigatsu 十一月

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.............. November 27, 2009

Fugu without poison
Farmed in Ainan Town 愛南, Ehime prefecture
Thrill-seeking gourmets have long lusted after the poisonous "torafugu" blowfish, a winter delicacy in Japan that can be lethal ...
Optima Foods Corp. has succeeded in farming 50000 non-poisonous fish of the "takifugu rubripes".
Reference, Japan Times November 27

©　More TAKIFUGU in the WIKIPEDIA !

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November 27 (Fri) & 28 (Sat), 2009


International Film Festival on Organic Farming (English)

国際有機農業映画祭 (日本語）


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.............. November 10, 2009

BioFach Japan and Natural Expo 2009:

* 242 exhibitors at BioFach Japan and Natural Expo 2009
* Satisfied visitors despite smaller area


242 exhibitors from altogether 18 countries presented their latest product developments and trends to 13,690 visitors in the Tokyo Big Sight exhibition centre from 7–9 October 2009. Although the 1,461 m2 occupied by BioFach Japan and Natural Expo this year was less than the year before, this did not adversely affect the satisfaction of the exhibitors. Due to the strong trend to natural personal care and eco-textiles, special areas had already been created for these ranges in 2008. In 2009, 24 exhibitors presented their latest creations from the textile segment in Cotton Street and the Natural Personal Care Area attracted 28 exhibitors of natural cosmetic products. Around 30 winegrowers enhanced the event with their wines from certified organic grapes.

The next BioFach Japan and Natural Expo take place in the Tokyo Big Sight exhibition centre from 21–23 September 2010 .

“Organic is not a label, it is an attitude. This quote from one of our exhibitors clearly confirms that organic is a question of attitude and organic customers remain loyal – even at times of crisis. The Japanese organic event convinced exhibitors and visitors for what is meanwhile the ninth time.

source: www.biofach-japan.com


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.............. November 7, 2008

Zuwaigani ずわい蟹 (ずわいがに ) snow crab,queen crab
Chionoecetes opilio
This is the first day of the official crabbing season. About 120 male snow crabs and 4,000 female snow crabs were hauled in at a Toyooka port in Hyogo. 兵庫豊岡
. . . CLICK here for Photos !
Schneekrabbe


Yamaguchi
kawarasoba, kawara soba 瓦そば "noodles cooked on roof tiles"


Okayama Tenobe Soomen 岡山手延素麺 has started to sell these handmade noodles in a set for easy home cooking. Also chasoba 茶蕎麦 "tea noodles".
During the war in South-West Japan 1877 the castle of Kumamoto was sourrounded by the troups of Satsuma. The Satsuma soldiers used roof tiles to prepare their vegetables and meat. This is the origin of this food preparation.


岡山県浅口郡里庄町新庄平井1887-1 : 手延べ麺

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.............. November 8, 2008

Kyoto farmers started pickling thinly sliced turnips (senmaizuke　千枚漬). They will pickle about 500,000 turnips until April 2009.

© PHOTO :　Japan Times


.............. November 8, 2011

Kyoto marks winter with turnip pickling
The pickling of turnips, known as "senmaizuke", began in Kyoto on Tuesday, the first day of winter according to the traditional Japanese calendar.
One of the city's culinary specialties is made from shaved "Shogoin" turnips. The turnips get sweeter as nighttime temperatures start to drop around this time of year.
Workers at a pickle factory peeled the turnips, which are 20 centimeters in diameter and weigh about 2 kilograms each, and shaved off slices as thin as 2.6 millimeters using special planes.
They arranged the shaved turnips in wooden barrels in fan shapes, and then sprinkled salt on them. The turnips are taken out of the barrels after 3 days and soaked in a soup stock with kelp.
A typhoon in September delayed the seeding of the turnips, but a good harvest came in this year.
The factory's foreman says the work is hard because the entire process must be done by hand. He says he hopes that the pickles will become more delicious as temperatures drop and sweeten the turnips.
The peak of pickling will come next month.
source :　NHK world news


うすら氷(ひ)のせんまいずけを切にけり
ursura hi no senmaizuke o kiri ni keri

now cutting
the slightly frozen turnips
for pickles

Taiki Koosaku 瀧井孝作（たきい こうさく)
1894 - 1984

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.............. November 9, 2008

Unicul Festival 2008 ゆにかる祭
The festival is being held to raise awareness toward building a multilingual and multicultural community. Ethnic food, including rice cakes, Portuguese churassco, Mexican tacos, and Indian curry will be sold, as well as folk crafts and handmade accessories. There will also be live performances of Philippine songs, dances, Peruvian folk dances, and workshops on African dances and balloon art.
The venue is Okazaki Park, which is a 10-minute walk from Higashiyama Station on the Tozai subway line.
Japan Wire




Wankosoba Taikai (wanko soba) わんこそば (わんこ蕎麦 / （椀こそば)
The winner today ate 383 cups of buckwheat noodles.
わんこそば全日本大会


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.............. November 13, 2008

Aso's fish slip gives game away
By REIJI YOSHIDA

Prime minister adds to his image of wealthy, aloof politician out of touch with common people

But he probably revealed his true colors Monday while talking about meals at cheap "izakaya" pubs in Tokyo, drawing strong reactions from thousands of pro- and anti-Aso users of 2channel, the country's largest Internet forum.

"Meals (at the pub) were something like 'hokke no nitsuke,' " Aso told executives of the ruling Liberal Democratic Party during a meeting Monday, according to major daily Mainichi Shimbun and Kyodo News.

"Hokke" is a kind of mackerel that is rather cheap but quite substantial, and therefore a favorite of those trying to fill their stomachs with low-budget pub fare.

"Nitsuke" means fish simmered in soy and sugar, a home-style dish for common folks.

But at a pub, at least in the Kanto region, hokke is usually grilled and never nitsuke style.
Thus the combination of hokke and nitsuke that Aso mentioned sounded very strange to many people, and gave the impression that, while pretending to understand the cuisine of common people, Aso has no actual experience of eating such food at inexpensive pubs.
snip
"Do you judge (the value) of a prime minister by hokke no nitsuke or bars at hotels? It's stupid," said another anonymous message on 2channel posted Tuesday.
　© Japan Times


Australian beef exports to Japan dropped about 8% from a year ago in October.
Meat and Livestock Australia. MLA



bluefin tuna catch quota
Japan plans to call for halving bluefin tuna catch quota in the Eastern Atlantic and the Mediterranean at an annual meeting next week of the International Commission for the Conservation of Atlantic Tunas, government officials said Thursday.
The plan comes after the ICCAT scientific committee in October ruled that 28,500 tons of bluefin tuna catch quota in the waters for 2008 is excessive and recommended that the quota for 2009 be halved to less than 15,000 tons to prevent a fast decline in tuna stocks.
The 50 per cent cut in the quota is expected to affect Japanese consumers. Japan's bluefin tuna catch quota in the ICCAT-regulated waters for 2008 total 2,430 tons and could be reduced to 1,300 tons in 2009 under the Japanese plan.
source : Kyodo / news.tradingcharts.com


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.............. November 17, 2008

ボジョレー・ヌーヴォー : Beaujolais Noveau hits Japan

Here is a headline about it ...

Hello Kitty Beaujolais Nouveau in Plastic Bottles Arrives in Japan ...
11 Nov 2008

Online Reference


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.............. November 18, 2008

Chinatown in Ikebukuro　東京池袋の中華街 ?
Tokyo Chinatown, 東京中華街
A local group is trying since April 2007 to organize the 200 Chinese enterprises around the West exit of Ikebukuro station to form an official Chinatown. Many Chinese students live in this area since 1980.
But many Japanese store owners oppose this plan.
source : www

WASHOKU : Chinatowns in Japan


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.............. November 20, 2008

Worldwide Water shortage

Half the world's population could face a shortage of clean water by 2080 because of climate change, experts warned Tuesday.
Wong Poh Poh, a professor at the National University of Singapore, told a regional conference that global warming was disrupting water flow patterns and increasing the severity of floods, droughts and storms — all of which reduce the availability of drinking water.
Wong said the U.N. Intergovernmental Panel on Climate Change found that as many as 2 billion people won't have sufficient access to clean water by 2050. That figure is expected to rise to 3.2 billion by 2080 — nearly tripling the number who now do without it.
　source : www.iht.com



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.............. November 21, 2008

Sake brewing starts in Asahikawa, Hokkaido


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.............. November 24, 2008

Manju are named after famous politicians


Koizumi manjuu 小泉まんじゅう
Koizumi Junichiro





Ozawa manjuu おざわまんじゅう, 小沢饅頭
小沢一郎 Ozawa Ichiro

similar to dadacha manjuu.
いっちゃんまんじゅう Ittchan Manju



Shinchan manjuu 晋ちゃんまんじゅう

安倍晋太郎(あべしんたろう) Abe Shintaroo



Aso manjuu with chocolate
生チョコ大福・麻生まんじゅう

麻生太郎首相 Aso Taro




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September 2009, after the elections


take a bite
from the political pie -
Hatoyama bisquits


Hatoyama sabure / 鳩山民衆サブレー / 鳩山サブレー

Hatoyama bisquits / Yukio Hatoyama Yukio
maybe the next prime minister ...
鳩山由紀夫, born 1947
CLICK here for PHOTOS !


Hatoyama Apples
政権交代紅白まんじゅう seiken kootai koohaku manjuu
and more HATOYAMA snacks !



Fujikawa Yuri 藤川ゆり
ゆりたんの美味しすぎる りんごケーキ
Yuritan Apple Cake . Yuri Fujikawa


Politician from Hachinohe, Northern Japan



Kenchan Manju 健ちゃんまんじゅう
千葉県の森田健作知事 Morita Kensaku from Chiba





Aso Taro 2009 Manju
秘密の太郎ちゃん from Akihabara 秋葉原名物
Manju to change Japan 日本をかえるまんじゅう




. . . CLICK here for Photos about polititians and Manju sweets !



. Prime Minister Fukuda 福田首相 . Daruma Senbei



Here is a special treat

Obama Manju, OBAMAまんじゅう / オバマ饅頭









Obama Burger made from fish meat



From the town Obama in Japan 福井県小浜市.



Audience

Shared by Taisaku Nogi
Joys of Japan, February 2012



- - - - - 2017 - Cookies about
Donald Trump and his "friends"


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.............. November 25, 2008

Echizen Kurage 越前クラゲ monstrous jellyfish
Their number has greatly fallen this year from 6800 sightings in November last year to only 128 this year. The reason is unclear, dirt in Chinese waters, global warming or not enough food left for them.


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.............. November 27, 2008

Fukumitsuya Sake Boutique
Two new drinks of a shochu liqueur with carrots and apples.
"kutsurogi no onboratto" おんぼらっと
Already available are plum, yuzu, mango
source : 　www.fukumitsuya.co.jp
source : 　くつろぎのおんぼらぁと
　〒920-8638　石川県金沢市石引二丁目8番3号


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.............. November 30, 2008

Japan begins to import whale meat from Iceland.
Rererence


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Related words


December　。。。 juunigatsu 十二月 　


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

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Renkon (lotus root)

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Lotus root (renkon)

***** Location: Japan
***** Season: Various LOTUS, see below
***** Category: Plant, Humanity


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Explanation





renkon 蓮根 lotus root
kigo for all winter

It is not really the root, but but an underground stem with many holes.
There are alwasy one small hole in the middle, two smaller ones on the top side and all around the middle one are seven other ones, altogether nine holes around the middle. Air is funneled through these holes to the plant.


It is an auspicious food,since you can see through the holes of the root "into the future", saki ga mitooseru　先が見通せる, which is lucky. Therefore lotus dishes are always prepared for auspicious situations, festivals and the New Year food.





renkon no hasami-age れんこんのはさみ揚げ
Renkon no Hasami Age
Lotoswurzel mit Hackfleischfüllung


Lotus, Lotos (hasu) ... all KIGO
and all about the symbolism of the lotus blossoms.
The flowers of lotus play an important role in Buddhist philosophy.


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Renkon is well loved and prepared as a speciality in some prefectures.


. Kaga renkon 加賀レンコン/ 加賀れんこん
Lotos roots from Kaga, Ishikawa 　



The story of the ailing daimyo of Kumamoto, Hosokawa Tadatoshi,
細川 忠利 and how he got well with
. karashi renkon 辛子れんこん lotus roots with mustard 　
and
karashi renkon chippusu 辛子れんこんチップス
Karashi Renkon Chips
from Kumamoto




. renkon katsudon れんこんカツ丼
cotelette with lotus root on rice 　
from Gifu




. renkon no ni-ae れんこんの煮和え
simmered lotus root salad 　
from Aichi



. renkon no su no mono と\れんこんの酢の物
lotus root pickled in vinegar 　
from Iwakuni, Yamaguchi



. Urajima renkon 連島レンコン
lotus roots from Urajima town 　
renkon shooshuu レンコン焼酎 schnaps
from Okayama


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hasumeshi 蓮飯 lotus with rice

hasu no meshi 蓮の飯 (はすのめし)
hasumeshi 荷飯（はすめし）
hasuha no meshi 荷葉の飯（はすはのめし）rice on a lotus leaf
observance kigo for early autumn

Served at the O-Bon ancestor festival.
. Bon Festival, O-Bon, Obon お盆 .




Hiroshige, Eating Lotus at Shitaya Hirokoji, Ueno
江戸高名会亭尽　下谷広小路

In the background is the pond Shinobazu no Ike in Ueno, famous for its lotus and the island with a shrine of Benten. Parties for "lotus blossom viewing " (hasu no hanami 蓮の花見) were quite popular.

A party of writers of comic verse (kyooku 狂句) in 17 syllables is having a party after the poetry meeting.

One of the dishes is Lotus with Rice 蓮飯 hasumeshi,
prepared with lotus seeds and leaves and salted rice.



There is also hasu no ha meshi, kayoohan (荷葉飯 はすのはめし）,
rice with lotus leaves, with the rice wrapped in a lotus leaf.
The rice is cooked with this wrapper.

Other recipes prefer to boil the lotus seeds and leaves and use the broth to cook the rice.

. Reference : 荷葉飯



. Benten, Benzaiten 弁天　弁財天 　


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Worldwide use

Lotoswurzeln.

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Things found on the way




hasu no mi　蓮の実 fruit of the Indian lotus
Nelumbo nucifera

It is used as medicine against sleeplessness and also helps with diarrhoe.
It can be served in soup or as a sweed desert.


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HAIKU and SENRYU


塩魚の塩こぼれけり蓮の飯
shiozakana no shio koborekeri hasu no meshi

the salt of this
salted fish spills over . . .
rice with lotus

Kaya Shirao 加舎白雄 (1738-1791)


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Related words


***** WASHOKU :
YASAI . Vegetable SAIJIKI


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Lodgings (hatago)

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Lodgings, inn (hatago)

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

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Explanation



Hatago (旅籠, 旅篭)
were Edo period lodgings for travelers at shukuba (post stations) along the national highways, including the Edo Five Routes and the subroutes. In addition to a place to rest, hatago also offered meals and other foods to the travelers.
They were also called hatagoya (旅籠屋).

Hatago means "traveling basket."
The word itself originally derived from baskets that contained food for horses and were carried by travelers. From there, it became a tool with which travelers were carry their own food and goods. Shops that began preparing and selling food for travelers gained the suffix ya (屋), meaning "shop," but this was eventually shortened to just hatago.

Because many post stations along the Tōkaidō, Nakasendō and other historical routes have been either preserved or rebuilt, there are many traditional hatago still in existence today. While some have only been preserved as public buildings and museums, others have continued to operate for the past few hundred years.
©　More in the WIKIPEDIA !



. shukuba 宿場　post station, postal station .

. kujiyado, kuji yado 公事宿 lawsuit inn, "lawyers' inn” .


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Tokaido, Akasaka by Hiroshige

meshimori hatago 飯盛旅籠（めしもりはたご)
lodgings serving food (and women)

Travellers could ask for food being brought by women who would serve them "anything".

A good traveller would walk about 40 kilometers (10 ri 里), a woman made about 30 kilometers (8 ri).



Tokaido, Goyu 御油(ごゆ) by Toyokuni

- Goyu 御油 and Akasaka 赤 on the Tokaido Road - Basho is visiting
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


Goyu was about 298 km from Edo and 195 km close to Kyoto. Now it is in Toyokawa.

Of course reservations could not be made in the Edo period. Travellers arrived at any time and stopped when they got tired of walking.
A licensed hatago would provide two meals, breakfast and evening meal.

Other lodgings (yadoya, yado 宿屋) more popular with the poor travelelrs would only provide the firewood for self-cooking (kichinyado, kichin yado 木賃宿).
The cost was about 3000 yen (300 mon) for a hatago. A yado would charge about 500 yen (50 mon).

Travellers would often have to share a simple room with others.

When entering a hatago, travellers could wash their feet in a wooden basin (tarai たらい) and sometimes a woman servant would carry their luggage up to a room.

Some hatago would provide local delicacies to entertain the travellers with food and local sake. Some where quite famous for this, for example in Odawara they served kamaboko fish paste.
One meal consisted of a pot of soup, two sidedishes of vegetables and rice 一汁二菜. The price varied with the quality of the food.


.Toyokawa Inari Shrine 豊川稲荷 i .


. tarai 盥 -　たらい　tub, basin, washing bowl, wash tub .

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Tokaido, Hiratsuka, by Hiroshige

Hiratsuka is still quite close to Edo, only about 60 kilometers on the road. It was a stop at the crossing of river Banyuugawa 馬入川, now Sagamigawa.
For a slow traveller, Hiratsuka was the second stop-over on the trip.

Here you can see the servants carrying trays with food. The smaller girl carries the pot with cooked rice (meshibitsu 飯櫃).
On the tray there are a bowl of soup, a bowl for rice, a plate with a fish (fried or boiled fish was common), a covered bowl with cooked vegetables (sometimes even lily roots or yuba soy skin, shiitake mushrooms) and a small plate with pickled vegetables.
This is quite a delicious evening meal. Fish was not served in the morning.



. Reference : 旅籠 in 江戸 .


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Worldwide use


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Things found on the way

Modern Hatago and Food 旅籠料理

. . . CLICK here for Photos !


ryokan 旅館 Japanese inn

Many ryokan take great pride in a long history of "motenashi no kokoro" おもてなしのこころ, entertaining the guests with utmost care.

honjin 本陣 feudal lord's lodging in the Edo period
... waki honjin 脇本陣
. sankin kootai 参勤交代 Sankin Kotai Daimyo attendance in Edo .


hoteru ホテル hotel

minshuku みんしゅく【民宿】simple guesthouse, bed and breakfast,
a private home providing meals and lodging (for tourists)

shukubo, shukuboo 宿坊 lodging in a temple



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HAIKU and SENRYU

かすむ日や大旅籠屋のうらの松
kasumu hi ya oohatagoya no ura no matsu

misty day--
behind the big inn
a pine

Kobayashi Issa
(Tr. David Lanoue)



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時の日や昔旅籠の掛時計　
toki no hi ya mukashi hatago no kakedokei

time memorial day -
this wall clock
in the old inn

Sankei 山渓




. toki no kinenbi 時の記念日 (ときのきねんび)
time memorial day, time day


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Related words

. Restaurants 　

. Train Station Lunch Box (ekiben) 　


. Palanquin, sedan chair (kago 篭 or かご) 　


***** WASHOKU : General Information
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[ . BACK to WORLDKIGO . TOP . ]
- #hatago #yado -
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