Showing posts sorted by relevance for query 里芋. Sort by date Show all posts
Showing posts sorted by relevance for query 里芋. Sort by date Show all posts


Sato-imo Taro


Taro (sato-imo)

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


taro 芋 (いも) imo
Colocasia antiquorum Schott var. esculenta
imo is also used in combination for all kinds of other potatoes.

In contrast to the YAM (yama imo) which grows in the mountains, this was also called
"root from the village", satoimo, sato imo 里芋
taro imo タロ芋
But in Northern Japan there are some areas where this plant is called "yama imo".
In Kyushu, the word IMO came to indicate the sweet potato (Satsuma imo).
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imo batake 芋畑(いもばたけ)fiels of taro
oyaimo 親芋(おやいも)parent taro
koimo 子芋(こいも)child taro
dotare 土垂(どたれ)"hanging on the ground"

kinu katsugi 衣被ぎ(きぬかつぎ)
unblemished taro, they are boiled in the skin
lit. "wrapped in cloth"

imo no aki 芋の秋(いものあき)autumn of the taro
... imo aki 芋秋(いもあき)

Bungo imo 豊後芋(ぶんごいも)taro from Bungo
Yoshihama imo 吉浜芋(よしはまいも)taro from Yoshihama
Yoshino imo 吉野芋(よしのいも)taro from Yoshino

dango imo 団子芋(だんごいも)taro for balls
shiro imo 白芋(しろいも)white taro
shigami imo しがみ芋(しがみいも)
futo imo 太芋(ふといも)thick taro
akame imo 赤芽芋(あかめいも)taro with red buds
taimo, ta imo 田芋(たいも)taro in the field

eguimo, egu imo 蘞芋(えぐいも)、
hasu imo 蓮芋(はすいも)"taro like lotus"

satoimo dengaku 里芋田楽(さといもでんがく)
with miso paste

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zuiki、芋茎(ずいき)stem of the taro
zuiki imo ずいき芋(ずいきいも)zuiki taro
imogara 芋がら(いもがら) , imo no kuki 芋の茎
ZUIKI 随喜 can also mean "to weep with joy", and this name reminds us of a poem by the priest Muso Kokushi 夢窓国師 about this plant, hence the name.

. . . . Zuiki matsuri ずいきまつり Taro and Vegetable Festival
and more about Muso Kokushi !

In Okinawa they are called "field potato",
"tanmuu" 田芋(タンムー).

. . . Different types of satoimo
yatsugashira ヤツガシラ / 八つ頭
serebesu セレベス Celebes
kyooimo 京芋 "potatoes from Kyoto"
ebiimo エビ芋 "shrimp potato"

Yahataimo, Yahata-imo やはたいも taro from Yahata
This is a specially tasty kind from Yamanashi prefecture. After Takeda Shingen had build a dam against the river, the earth, full of debris, was very suitable for vegetables which like water, but not wet feet.
Some farmers in the 7th generation grow these special potatos, which even make their way to expensive restaurants in Kyoto.
CLICK here for PHOTOS !

Varying with the root, the parent root or the child roots are eaten.

from one satoimo サトイモ there are some generations
oyaimo 芋(おやいも) parent potato
koimo 子芋 child potato
magoimo 孫芋 grandchildren potato

© PHOTO : ikimono8000


Taro is a tropical plant grown primarily as a vegetable food for its edible corm, and secondarily as a leaf vegetable. It is considered a staple in oceanic cultures. It is believed to be one of the earliest cultivated plants. In its raw form the plant is toxic due to the presence of calcium oxalate, although the toxin is destroyed by cooking or can be removed by steeping taro roots in cold water overnight. Taro is closely related to Xanthosoma and Caladium, plants commonly grown as ornamentals, and like them it is sometimes loosely called elephant ear. The name "taro" is from Tahitian or other Polynesian languages; the plant is also called kalo (from Hawaiian), gabi in The Philippines, dalo in Fiji, seppankizhangu in Tamil, and Karkalo in Nepali.
In Japan,it is called satoimo (サトイモ ,satoimo); kanji: 里芋; literally "sato potato". It is often simmered. The size and shape is like a brussels sprout. The child satoimo and grandchild satoimo are called imonoko (芋の子 ).
Satoimo is believed to have been propagated from Southeast Asia in the late Jōmon period and it was one of the staple foods before rice became predominant.

In the Philippines, taro is called gabi.
© More in the WIKIPEDIA !


Ishikawa imo 石川芋 taro from Ishikawa
Ishikawa is a small town near Osaka.
They are round and about 4 cm in diameter and taste rather "umai". They are exported to many markets in West-Japan. They taste good when steamed with the skin, then peeled and sprinkled with salt.
. . . CLICK here for Photos !


koimo, ko-imo 小芋 "small taro potato"
Especially used for dished during the full moon party time in Autumn, in Kyoto since the Heian period.
. . . CLICK here for Photos ! 

koimo nori-ae : Taro Potatoes Rolled in Crumbled Seaweed

There is also a sweet for the moon-viewing parties of the same name, so be careful not to mix it.


takenokoimo, take no ko imo たけのこいも / 竹の子芋
taro "like bamboo shoots"
"bamboo shoot satoimo", Japanese taro corn
佐賀県 from Saga prefecture
They look like a bamboo shoot and have to be peeled like one to get to the delicious parts to eat.
Also called Kyooimo, Kyoo imo 京いも.
. . . CLICK here for Photos !

tsurunokoimo, tsuru no ko imo 鶴の子芋
"like a baby crane"
It has a longish form like a small crane.

Used for Takamori Dengaku 高森田楽 dishes.
They will help prevent a couple from fighting (fuufu kenka), because you have to watch the ingredients grilling on the other side of the open hearth (irori) to see that all is grilled equally ... and so peace in the family is kept.
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From 阿蘇高森田楽の里, Kumamoto


Food with taro roots 里芋料理
. . . CLICK here for Photos !

Dentooji satoimo 伝灯寺里芋 sato imo from temple Dentoji
from Kanazawa, Kaga food, Ishikawa prefecture

imoni kai 芋煮会 meeting to cook taro in autumn
In Yamgagta, Miyagi, Shimane.
. . . CLICK here for Photos !
Imoni with Yonezawa beef
imoni nabe いも煮鍋
imonijiru 芋煮汁

imo ohagi いもおはぎ dumplings made from potatoes
and other satoimo ryori
..... satoimo no oyaki 里芋のおやき
..... satoimo no nimono 里芋・大根・いかの煮物
..... satoimo no goma-ae 里芋のごま和え
..... satoimo no dengaku 里芋の田楽
from Toyama

imotako 芋蛸 いもたこ octopus and satoimo potatoes
from Kagawa

kinukatsugi, kinu katsugi 衣被 (きぬかつぎ)
cooked satoimo taro potatoes
The name means a silk robe of a lady of the Heian period aristocracy.
A special kind of potato (satoimo 里芋) is cooked with the peel (the "silk robe"), then the peel is taken off and the mash slightly salted.
They are usually served for the tsukimi moon viewing parties in Autumn.
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noppeijiru のっぺい汁 soup with taro, carrots and konnyak
Often made for the harvest festival and for the New Year celebrations.
. . . CLICK here for Photos !

satoimo dengaku 里芋田楽(さといもでんがく)

satoimo no nikorogashi 里芋の煮ころがし
"simmered and rolled" taro, in soy sauce, mirin and dashi.
This was the "taste of mother" (ofukuro no aji) until the advent of potatoes and "nikujaga" became more popular.
. . . CLICK here for Photos !

yatsugashira やつがしら/ 八頭 "eight heads"
type of taro
Colocasia antiquorum Schott. var. esculenta
. . . CLICK here for Photos !
This is served as an auspicious food to people who are supposed to "lead others" (hito no ue ni tatsu), like a parent potato with many children potatoes around him.
Served for the New Year.

zuiki no nutaae ずいきのぬたあえ
satoimo potato stems with vinegared miso paste
from Kagawa
. . . CLICK here for Photos !
Dried zuiki was a food ration in castles of the Edo period, since it kept well and provided some vitamins.

More dishes with 里芋

Worldwide use


yamaimo - Jamswurzel (Duden spelling), Yamswurzel
satsumaimo - Süßkartoffel



gabi (English: taro)
is a tuberous plant. It's a root crop. The tubers (roots) differ in color and size. A seize of about 30 cm long, is possible. The flesh inside is white. The taste of both leaves and tuber is acid. Cooking (with the skin removed) or baking takes this acid taste away. It is a native vegetable of India and parts of South-East Asia. The leaves are used in soups and stews, the cooked tuber is consumed as sweets, desserts or used in vegetable dishes.
Philippines : GABI

soup with taro
my homework gone cold
on the table

soup with taro
the deep lines
on our cook's face

Ella Wagemakers, May 2009

Things found on the way

tsukimi dango from Nagoya 名古屋 月見団子 dumplings in three colors
for moon viewing
In the shape of taro roots.


inochi koso imo dane yo mata kyoo no tsuki

Read the discussion of this hokku :
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


kinu-katsugi fuyu e no warai o takuwaeru

taro in the skin -
we store our laughter
for winter 

Tsujimoto Sachiko 辻本幸子
source :


Taro roots (sato imo) were prepared as offerings, and moon-viewing doubled as a harvest festival. This became so widespread that the full moon in mid-fall also came to be known as imo meigetsu.

imo meigetsu 芋名月 "Sweet Potato Full Moon"
kigo for mid-autumn

Related words

bareisho 馬鈴薯 ばれいしょ potato
... jagaimo じゃがいも, ジャガイモ Kartoffel 

kansho 甘藷 (かんしょ) sweet satsuma potato
さつまいも, サツマイモ


kigo for mid-spring, humanity

imo uu 里芋植う planting taro
sato-imo uu 里芋植う(さといもうう)

taneimo, tane-imo 種芋(たねいも)seed potato (Taro-Saatkartoffel)
imo no me芋の芽(いものめ)buts of the taro plant
imo nae 藷苗(いもなえ)taro seedlings


. Kobayashi Issa 小林一茶 in Edo .

imo no ha ya oya wan hodo no tsuyu no tama

taro leaf --
this dewdrop would fill
a rice bowl

This lunar autumn hokku is from the seventh month (August) of 1813, the year Issa moved back to his hometown. On 6/18 a boil on his hip became so bad during a trip that he had to stop and recuperate at the house of a student in a nearby town, and he was receiving treatment there when this hokku was written. Issa's recuperation took seventy-five days in all. He was nevertheless sometimes cheerful, and for the Star Festival on 7/7 he wrote:

utsukushi ya shooji no ana no amanogawa

magnificent --
the Milky Way through
a hole in the paper door

Unable to go outside, Issa tries to see the night sky through a hole in the paper on the wood-frame and paper sliding door that stands closed between his room and the garden outside. The narrow, constricted view and his own inability to move seem by contrast to make the Milky Way even more beautiful and moving than when he could easily watch the whole sky.

Taro leaves play an important part in the Star Festival, since the dew left on them in the morning is, according to legend, spilled on them during the night by the Milky Way. For this reason, people use dew collected from taro leaves to mix heaven-given ink and then write down their prayers to the star gods of the festival. In the first hokku above, however, Issa also seems to be thinking of the ancient homophony of the word for dew or water drop (tama) and the word for soul and life (tama). These meanings were commonly overlapped in Japanese poetry and prose, and Issa several times in hokku in this part of his diary uses tama to refer to the autumn dew outside, to his own life and soul, and to the soul of a haikai poet named Matsui, who belonged to the same Katsushika school of haikai to which Issa belonged when he was young. Matsui had died in the fifth month of 1813, so his soul was returning to its first O-Bon (Tama-matsuri) or Festival for Returning Souls in the middle of the seventh month, and Issa wrote several hokku that seem to refer to Matsui's soul as well as to his own mortality. The first hokku above is placed among these hokku.

Taro leaves are very large and usually heart-shaped. Many of them are also deep in the center and suggest large green cups or bowls. Issa says that one or more tama or drop of dew is on the leaf, and I take it to be mainly a single large drop, with most of the separate dewdrops having rolled downward and collected in the deepest part of the leaf. The image of a single large dewdrop much larger than normal also fits with the tenor of several hokku near this hokku in Issa's diary that suggest the importance of living on even though autumn is deepening. Issa might be thinking of his own life and soul (tama) as a gift from heaven, the Milky Way, and the universe and hoping it is large enough to allow him several more years of life in his hometown, to which he has just returned. Possibly Issa might also be thinking of a very large drop of dew as a healing counter-image to his large, pus-oozing boil. And several other readings suggest themselves. This vigorous hokku seems almost spherical in terms of its meanings.

Chris Drake


***** WASHOKU :





Toyama Prefecture



Toyama Prefecture (富山県 Toyama-ken)
is a prefecture of Japan located in the Chūbu region on Honshū island. The capital is the city of Toyama.
Toyama is the leading industrial prefecture on the Japan Sea coast, and has the industrial advantage of cheap electricity due to abundant water resources. The Itai-itai disease occurred in Toyama around 1950.

Toyama is a major producer of high quality rice making use of abundant water sources originating from Mt.Tateyama.
Toyama is famous for its historical pharmaceutical industry.

The Historic Villages of Shirakawa-gō 白河郷 and Gokayama are one of Japan's UNESCO World Heritage Sites.

© More in the WIKIPEDIA !

Kurobe Dam 黒部ダム
Tateyama Mountain Range 館山連峰 / 立山連峰
. Tateyama Shinkō 立山信仰 Tateyama belief .

Tateyama Mandala 立山曼荼羅
- quote
Hell-bent for Heaven in Tateyama Mandara
Painting and Religious Practice at a Japanese Mountain

Caroline Hirasawa (Sophia University, Tokyo)

CLICK for detailed photos.

Hell-bent for Heaven in Tateyama mandara treats the history, religious practice, and visual culture that developed around the mountain Tateyama in Toyama prefecture. Caroline Hirasawa traces the formation of institutions to worship kami and Buddhist divinities in the area, examines how two towns in the foothills fiercely fought over religious rights, and demonstrates how this contributed to the creation of paintings called Tateyama mandara.
The images depict pilgrims, monks, animals, and supernatural beings occupying the mountain’s landscape, thought to contain both hell and paradise. Sermons employing these paintings taught that people were doomed to hell in the alpine landscape without cult intervention—and promoted rites of salvation. Women were particular targets of cult campaigns. Hirasawa concludes with an analysis of spatial practices at the mountain and in the images that reveals what the cult provided to female and male constituents.
Drawing on methodologies from historical, art historical, and religious studies, this book untangles the complex premises and mechanisms operating in these pictorializations of the mountain’s mysteries and furthers our understanding of the rich complexity of pre-modern Japanese religion.
- source :


Shogawa river valley stretching across the border of Gifu and Toyama Prefectures in northern Japan. Hagimachi 萩町
Shirakawa  白河郷 / 白川郷 Gifu


Toyama specialities 富山 郷土料理

aimaze あいまぜ mixed radish leaves and root
radish leaves are cut finely and pickled in salt and the radish itself is cut in small stripes, boiled for a moment to remove the salt. This mix is simmered with sakekasu, miso paste and kombu dashi.
from 舟橋村

akakabu ryoori 赤かぶ料理 food with red turnips
pickles, in soups or simmered

akamama, aka-mama 赤まま red rice
made from mochigome, a kind of okowa porridge. With red beans for color. Some families also mix black beans or white soy beans. Served for weddings and festivities because of the auspicious red and white color.

ayu no kanro-ni あゆの甘露煮 sweet simmered ayu sweetfish
fish is slightly grilled and then simmered in green tea with a bit of rice wine, soy sauce, sugar and ginger.

ayu no narezushi あゆのなれ寿し
sushi with fermented sweetfish
. . . CLICK here for Photos !

burakku raamen 富山ブラックラーメン Toyama Black Ramen
black noodle soup from Toyama
with roast pork, a rather salty mix from thick soy sauce.
First introduced at a shop called Daiki 大喜 in 1947.
black type ramen soup from Toyama 黒系ラーメン is now sold in four shops
. . . CLICK here for Photos !

buridaikon ブリと大根のあら煮 yellowtail boiled with radish
The yellowtail from Toyama bay is all natural and not aquafarmed. It is the "King of the Fish in Toyama Bay" 富山湾の王者, when it arrives in winter together with the snow bird (raichoo). Yellowtail changes its name according to its size and is therefore a fish that "makes a good career" (shussezakana 出世魚). Names are 「tsubain ツバイソ(コズクラ)」「bukuragi フクラギ」「hamachi ハマチ(ガンド)」「buri ブリ」. Thus it is auspicious and eaten for celebrations.
The leftovers after cutting out the filets are called ZAN 残(ざん) (usually for other fish they are called ARA アラ) are boiled with seasonal radish (daikon) to make a delicious dish.
BURI is the most representative fish of Western Japan.
Gelbschwanz mit Rettich, Seriola mit Rettich

..... buri no arani, buri no ara-ni ぶりのあらに / 鰤のあら煮
boiled leftover of yellowtail
. . . CLICK here for Photos !

dago だご dumplings from rice flour
dagojiru だご汁
sasadago 笹だご

daikon radish dishes
..... daikon namasu 大根なます salad
..... daikon no gotcha-ni 大根のごっちゃ煮 simmered with its leaves, miso taste
..... 大根まま rice with radish, with radish leaves too

genge no sumashijiru げんげのすまし汁 fish soup
genge is a fish from the deep sea off the coast with white meat. Kombu is also put into the soup. It is good for women who breastfeed babies.

gohei mochi, goheimochi 五平もち, 御幣餅/五平餅
made from glutinous rice and egoma, with a taste of miso.

gojiru 呉汁 warm soup in winter
Soy beans are cooked and seasoned with miso paste. With more tofu and leek.
. . . CLICK here for Photos !

gondamochi ごんだもち
glutinous rice flour is used. They are then elongated to mochi and dried. Put into porridge or grilled for eating.

. Hotaruika 蛍烏賊 firefly squid .
different kind of ika is fished throughout the year in Toyama bay.
. . . CLICK here for Photos !
hotaru-ika no karashi sunomono ほたるいかの辛子酢物
from 滑川市
..... ika no mochigome tsume-ni いかのもち米つめ煮 stuffed with glutinous rice and boiled
..... ika no sumitsukuri いかの黒作り dried squid, boiled in its ink
..... ika no teppoo yaki いかの鉄砲焼き grilled yari-ika, made in March only.
teppooyaki is a way of preparing meat of fish or chicken with hot red peppers miso paste, toogarashi-miso とうがらし味噌.
. . . CLICK here for teppoo-yaki Photos !

ichijiku いちじくの甘煮・しょうゆ煮 figs simmered with soy sauce
Figs skin is removed and then simmered with sugar and salt in soy sauce.

imo ohagi いもおはぎ dumplings made from potatoes
imo no ohagi イモのおはぎ
in autumn. made from satoimo potatoes and sweet red bean paste.

いとこ煮 cooked beans with radish, carrots, yam, goboo, fried tofu pouches, konnyaku and other vegetables.
special food for the New Joodo sect of Buddhism.

iwashi no nuta 鰯のぬた nuta of sardines
nuta is a preparation with vinegared miso. The head, innards and bones are taken off and the fish is pickled in vinegar for a while. Then mixed with onions, grated radish, miso paste, vinegar and sugar and some yuzu juice..

jinda じんだ / 糂だ simmered vegetables
nukamiso ぬかみそ, jindamiso じんだみそ, gotomiso, goto miso 五斗味噌(ごとみそ)
Warabi fern, carrots, goboo, shiitake are cut finely and simmered sweet and hot. Later soy beans are added.
Served for religious ceremonies 報恩講の膳
. . . CLICK here for Photos !
jindadora じんだどら sweet jinda

kabura goki かぶらごき turnip goki
turnips and the leaves are boiled separately and cut, ground radish is added and soy sauce poored over it.

kaburazushi 蕪(かぶら)寿し turnip sushi
prepared for the new year. Fermented fish meat with turnips.
Also prepared in Ishikawa prefecture.

kabura no yachara かぶらのやちゃら turnips salad
turnips, carrots, long yam, kanten, kikurage, mikan are covered with vinegar, sugar and salt. The ingredients of yachara are different in every home. Some use kombu.

kabusu jiru かぶす汁 soup with gazami crabs
watarigani are put in hot water and other seafood is added. Finally miso paste and cut leek is added.

kachiri,katchiri かっちり small potatoes
boiled with sugar and salt and soy sauce. When the potatoes are done, ground sesame, peanuts powder and egoma are added.

kaki no ha sushi 柿の葉寿し
sushi wrapped in persimmon leaves
the leaves are pickled in vinegar over night.

kamaboko かまぼこ fish paste
in special forms of fish in red and white and other colors for auspicious situations.
. . . CLICK here for Photos !

kamouri, kamo-uri no ankake かもうり(冬瓜)のあんかけ
toogan 氈瓜 kind of gourd.
The flesh is simmered with sugar in soy sauce. It is poored over boiled chicken meat or other food.

kanmochi 寒もち"Mochi for the cold season"
koorimochi 氷餅(こおりもち), konmochi こん餅(もち), kakimochi かきもち
they come in various colors.
. . . CLICK here for Photos !

kazumino onigiri かずみ野おにぎり
oya taro potatoes, kabu radish, dried zuiki taro stems and chicken meat are mixed with rice and formed to onigiri rice balls.
芋茎(ずいき) Zuiki Taro and the 随喜 Zuiki Vegetable Festival

kibi okowa きびおこわ gruel from millet
mochigome rice and millet are mixed, beans are cooked with sugar and soy sauce and added.
. . . CLICK here for Photos !

masuzushi 鱒寿司 sushi from Masu salmon
In 1717 a samurai from Toyama, Yoshimura Shinpachi 吉村新八 begun preparing this round sushi with ayu from the river Jinzugawa 神通川 and rice from Etchuu 越中米. The third daimyo of Toyama, Maeda Toshioki 前田利興 (1678-1733) liked it very much and gave it as a special offering to the 8th Shogun, Yoshimune, who was quite a gourmet. Since then it is a speciality of Etchu. Leaves of sasa grass (Sasa japonica) are placed into a round vessel and salted masu salmon on sushi rice is placed on it. It is now sold in many places according to secret family recipies.
sometimes ayu is translated as Plecoglossus altivelis.
Masu-Lachs, Oncorhynchus masou

misojiru ni kyuuri きゅうりのお味噌汁 miso soup with raw cucumbers
Cucumbers are not used in other prefectures as an ingredient in miso soup.
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myoogazushi みょうが寿司
. . . CLICK here for Photos !

nishin no konbumaki ニシンの昆布巻き
. . . CLICK here for Photos !

sansai okowa 山菜おこわ rice with mountain vegetables

satoimo ryoori
..... satoimo no oyaki 里芋のおやき
..... satoimo no nimono 里芋・大根・いかの煮物
..... satoimo no goma-ae 里芋のごま和え
..... satoimo no dengaku 里芋の田楽

shiroebi no kakiage シロエビのかき揚げ shrimps deep fried

soba tsumanko そばつまんこ buckwheat dumplings
with vegetables like zenmai fern, carrots, sweet ebi, simmered in soy sauce and sugar. Buckwheat is formed by hand to small dumplings and simmered in the broth.

takenoko ryoori たけのこ料理 dishes with bamboo sprouts

tenkoro てんころ料理
ちぼいも chibo-imo potatoes prepared as nikorogashi (じゃがいもの煮ころがし). first boiled in the skin, then fried. Then simmered in soy sauce and sugar and mirin.

toofu no buramanju 豆乳のブラマンジェ
(柚子のマーマレードかけ) with yuzu marmelade

tsuboni, tsubo-ni つぼ煮
from the mountains of Tateyama. Perpared for the mountain ascetics.
Dried kugomi are watered and cooked with carrots. Then cooked with dashi and yam, abura-abe, sugar and soy sauce.
. . . CLICK here for Photos !

wappani つぼ煮

yubeshi ゆべし with yuzu
made for festivals, served in a dish with a high stand. Kanten jelly is dissolved and soy sauce, sugar and mirin added. An egg and juice from squeezed ginger is added and all let to harden in a square pot.

zenmai no shira-ae ぜんまいの白和え fern in dressing
with tofu and carrots

Things found on the way

Shirakawa Daruma 白川だるま

Medicine sellers from Toyama 富山の薬売り


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ginkooin ra asa yori keikoo su ika no-gotoku

these bank clarks
already in the morning under flurescent light
like firefly squid

die Bankangestellten
schon früh am morgen im Fluoreszenzlicht
wie die Leuchttintenfische

Kaneko Tohta 金子兜太
Kaneko Tohta (Kaneko Toota) 1919-

. . more translations of this haiku .

Related words

***** WASHOKU : Regional Japanese Dishes

***** . Folk Toys from Toyama .






The Japanese Vegetable Saijiki



Vegetables of Autumn ... aki no yasai 秋の野菜

***** Location: Japan
***** Season: Autumn
***** Category: Plants


The Haiku AUTUMN begins on August 8, according to the Asian lunar calendar.

Berries, fruit, mushrooms etc. will be listed elsewhere.

aki yasai 秋野菜
CLICK for more photos


Early Autumn

green beans
sayaingen, saya Ingen さやいんげん 莢隠元 string beans, French beans
. . . CLICK here for Photos !
Stangenbohne (nicht unbedingt: Grüne Erbse)
The Ingen mame gets its name from the priest Ingen who brought the beans (Ingen mame 隠元豆) from China in the 16th century.
Embassies to China 遣唐使 Gabi Greve
BEANS as KIGO for autumn

potato, potatoes 馬鈴薯 (じゃがいも) jaga imo
... jagaimo じゃがいも、
jagatara imo じゃがたらいも "potatoes from Jakarta"
hasshoo imo 八升芋(はっしょういも)
bareisho 馬鈴薯(ばれいしょ)

wax gourd, white gourd-melon 冬瓜 (とうが) tooga
toogan とうがん、kamo-uri かもうり、
toogajiru 冬瓜汁(とうがじる)soup with wax gourd
Benincasa hispida
It used to be the food of poor people in the Edo period, when the outside of the fruit was white with a natural powder, inside more seeds. Now they are cleaned and green and have more flesh. The tasteless flesh takes on any seasoning and tasts good with all kinds of preparations.
Mostly produced in Aichi prefecture.
. . . CLICK here for Photos !



foxtail millet 粟 (あわ) awa
ears of the foxtail millet 粟の穂(あわのほ)awa no ho
field with millet 粟畑(あわばたけ)awabatake
foxtail millet mochi 粟餅(あわもち)awamochi
rice with foxtail millet 粟飯(あわめし)awameshi

Selling kumade and awamochi in Edo

. awamochi no kyokutsuki 栗餅の曲つき in Edo .

maize 玉蜀黍 (とうもろこし) toomorokoshi
morokoshi もろこし、yakitookibi 焼唐黍(やきとうきび)
nanban kibi 南蛮黍(なんばんきび)"millet from the Southern barbarians" (Europeans)
nanban なんばん "Barabarians's food"
kooraikibi 、高麗黍(こうらいきび)"millet from the Koreans"
tookibi 玉黍(とうきび), tookibi 唐黍(とうきび) "millet from China"
Introduced to Japan since the Meiji period.
WKD : Maize, corn in Kenya

millet 黍 (きび) kibi
ears of the millet 黍の穂(きびのほ)kibi no ho
cutting millet, 黍刈る(きびかる)kibi karu
"pulling out millet" 黍引く(きびひく) kibi hiku
field with millet 黍畑(きびばた)kibibata
millet dumplings 黍団子(きびだんご) kibi dango
. Momotaro and Okayama specialities .

. WKD : Millet (awa, hie, kibi)

propagule 零余子 (むかご) mukago
nukago ぬかご、mukabu 球芽(むかぶ)
imoko いもこ mukago tori零余子とり(むかごとり)
. . . CLICK here for Photos !

red pepper leaves 葉唐辛子 (はとうがらし) ha toogarashi

03 boat with sweet potatoes
Satsumaimo, satsuma imo 薩摩薯(さつまいも)
sweet potatoes

sprouts of radish or turnips 貝割菜 (かいわりな) k
kaiwarena 貝割れ菜(かいわれな)、kaiwarina 殻割菜(かいわりな)
... futaba na 二葉菜(ふたばな)
..... mabiki na 間引菜 (まびきな), nuki na 抜菜(ぬきな)
tsumami na 摘み菜(つまみな), nakanuki na 中抜き菜(なかぬきな)、uronuki na 虚抜き菜(うろぬきな), kona 小菜(こな)"small leaves",
namabiku 菜間引く(なまびく) thinning out the sprouts


Late Autumn

beet, table beet 火焔菜 (かえんさい) kaensai
Beta vulgaris L. var. rapa Dumort
. . . CLICK here for Photos !
rote Rübe

eggplant seedlings 種茄子 (たねな) tane nasu

radish sprouts 中抜大根 (なかぬきだいこん) nakanuki daikon
uronuki daidon 虚抜き大根(うろぬきだいこん), oronuki daikon 疎抜き大根(おろぬきだいこん)
mabiki daikon 間引大根(まびきだいこん) thinning out radish plants

shalott flowers, rakkyoo no hana 辣韮の花 (らっきょうのはな)
..... 薤の花(らっきょうのはな)

taro stems 芋茎 (ずいき) zuiki
... imo gara 芋殻(いもがら)
... imo no kuki 芋の茎(いものくき)
... 、芋茎干す(ずいきほす) drying the stem of taro
Taro imo, sato-imo as a KIGO and an explanation of the naming
. Dishes with ZUIKI

wolfberry. Lycium rhombifolium
berries of wolfberry 枸杞の実 (くこのみ) kuko no mi
kuko shi 枸杞子(くこし)
kuko shu 枸杞酒(くこしゅ) ricewine with wolfberries


All Autumn

barngrass, barnyard grass ひえ【稗】 a kind of millet
Daruma hie だるまヒエ Strong variety, grown in Iwate prefecture and other places.
barnyard millet. Also widely eaten by the Ainu in Hokkaido.
When properly dried, barngrass grains can be stored for more than 10 years and were used by the poor farmers as a stash for times when the rice production failed.

Beans 豆、まめ mame all kinds of beans and peas

Chrysanthemum kiku

Edamame 枝豆 green soybeans on branches

Eggplants in autumn 秋茄子 (あきなす) aki nasu
... aki nasubi 秋なすび(あきなすび)
... nagori nasu 名残茄子(なごりなす)

Gourd and gourd pickles (uri)

Ginger, jinjaa ジンジャー, shooga 生姜

hajikami はじかみ(薑/椒) hajikami is a type of ginger
端赤 。。。 はじかみ 。。。 edges are red
hajikami comes from leaf ginger (hashooga 葉しょうが)
hajikami suzuke はじかみ(薑/椒) hajikami is a type of ginger
"blushing ginger pickle"
gari がり for sushi , or with fried fish

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

rice , Reis
Ine, the rice plant
rice plants in autumn, ine no aki 稲の秋
Kome, o-kome お米 cooked rice

Okra オクラ okura
... Amerika neriアメリカねり
... 陸蓮根(おかれんこん) oka renkon
Abelmoschus esculentus
© More in the WIKIPEDIA !
It came to Japan after the Meiji restauration, first popular in Okinawa. Ishigaki island and Nanjo Town in Okinawa are one of the growing areas, also Amakusa in Kyushu.
Cut in small circles for salads and dressing. Boiled to go with other vegetables.
Ground okra gives a sticky mass, which is loved by some gourmets in Japan, like the other tororo "slimy" dishes.
Fried and katsuobuhsi are added. Eaten blanched for a moment and then miso is added.
. . . CLICK here for FOOD Photos !

Pumpkins, Kabocha ... all sorts of pumpkins
Shishigatani kabocha 鹿ヶ谷南瓜(カボチャ)pumpkins from Shishigatani

Pepper, red hot pepper, paprika (papurika) and more
piiman, pimento, bellpepper, Piment, Nelkenpfeffer
Togarashi,toogarashi 唐辛子 red hot pepper Shichimi Togarashi and more
Pimento Mori, some fun !

taro 芋 (いも) imo
Colocasia antiquorum Schott var. esculenta
imo batake 芋畑(いもばたけ)fiels of taro
oyaimo 親芋(おやいも)parent taro
koimo 子芋(こいも)child taro
kinu katsugi 衣被ぎ(きぬかつぎ)
imo no aki 芋の秋(いものあき)autumn of the taro
... imo aki 芋秋(いもあき)
dotare 土垂(どたれ)"hanging on the ground"
Bungo imo 豊後芋(ぶんごいも)taro from Bungo
Yoshihama imo 吉浜芋(よしはまいも)taro from Yoshihama
Yoshino imo 吉野芋(よしのいも)taro from Yoshino
dango imo 団子芋(だんごいも)taro for balls
shiro imo 白芋(しろいも)white taro
shigami imo しがみ芋(しがみいも)
futo imo 太芋(ふといも)thick taro
akame imo 赤芽芋(あかめいも)taro with red buds
taimo, ta imo 田芋(たいも)taro in the field
eguimo, egu imo 蘞芋(えぐいも)、
hasu imo 蓮芋(はすいも)"taro like lotus"
imogara 芋がら(いもがら)、
zuiki、芋茎(ずいき)stem of the taro
zuiki imo ずいき芋(ずいきいも)zuiki taro
satoimo dengaku 里芋田楽(さといもでんがく)

yam 自然薯 (じねんじょ ) jinenjo
... yama imo, yamaimo, yama-imo 山芋(やまいも) "mountain potato"
... yama no imo 山の芋(やまのいも)
... naga imo 薯蕷 (ながいも)
naga-imo 長薯(ながいも)
rakuda imo 駱駝薯(らくだいも) "camel potato"
tsukune imo 仏掌薯 (つくねいも) "Buddha Hands yam"
. . . CLICK here for Photos !
... tsuku imo つくいも、
... tuskune つくね、kobushi imo こぶしいも "fist potato"
kashuu imo 何首烏芋 (かしゅういも)Dioscorea bulbifera L

Things found on the way


秋野菜 だいこん畑 きゃべつだよ
aki yasai daikon batake kyabetsu da yo

autumn vegetables -
a field full of radishes
and cabbage

source : 里山散歩


bush clover,
eulalia, arrowroot,
pink, patrinia,
also, mistflower
and morning faces flower

Seven Herbs of Autumn (aki no nanakusa 秋の七草)

Sieben Herbstgräser (秋の七草 aki no nanakusa)
Buschklee (hagi), Nelke (nadeshiko), Wasserdost (fujibakama), Glockenblume (kikyoo), Knabenkraut (kuzu), Goldbaldrian (ominaeshi), Susuki-Gras (susuki)

kuzu ryoori 葛料理 dishes made from arrowroot starch
Yoshino kuzu 吉野葛 from Nara prefecture

Planting, harvesting and preparing food in AUTUMN kigo





Kagawa Prefecture


Kagawa 香川 / Takamatsu

Kotohira, Konpira
Shodoshima (shoodoshima 小豆島)


Since 2012, Kagawa is "renaming" itself into

Udon ken うどん県 ”Udon noodles prefecture"

The new mascot has noodles in its brain . . .


CLICK for more udon no business ideas !

うどん脳 Udon No Brain

Udon no debuted Monday as the mascot of Kagawa, which has been billing itself as "Udon Prefecture" since last fall. The noodle-brained mascot will be used to help promote Kagawa as the kingdom of the wheat-flour noodle.

"I am the same (as the character) in that the only thing in my brain is udon,"
said Shigeki Omine, chairman of the association.
source :


Oiri, yomeiri おいり 嫁入り sweets for the bride Marugame, Sanuki


Shoodoshima 小豆島

オリーブ Olives from Shodoshima 小豆島
shoodoshima, shoodojima
Olives Chocolate, Olive chocolate ! オリーブチョコレート
200 sweets olive chocolate Shodoshima

. . . . . also
olive tempura オリーブ天ぷら deep fried olives on a stick each
オリーブの実のかき揚げ oriibu no mi no kakiage

olive cider オリーブサイダー from the juice left over after pressing.
. . . CLICK here for Photos !

CLICK for more japanese information
オリーブを守る会 Group to protect the Olives


shima soomen, 島そうめん soomen noodles expanded by hand
from Shodoshima 小豆島

somen from Shoodoshima

source : with recipe
. . . CLICK here for Photos !

kankoro かんころ 甘古呂 flower from sweet potatoes
kankoro dango かんころ団子 balls of sweet potato flower
kankoro soba かんころそば noodles with sweet potato flour and wheat flour

kabocha taikai カボチャ大会 the biggest pumpkin show
Giant Pumpkin Show
The Winner was 530 kg in 2008.
. . . CLICK here for Photos !
„Fest der großen Kürbise“ Insel Shodoshima

肥田乳業 小豆島町草壁本町
yoghurt-like drinks in many flavors,
coffee, milk, low fat and rakubisu

tsukudani, 貝と蕗の佃煮 sweetly simmered seafood and seaweed
still made by hand in many family enterprizes.

List of enterprizes in Shoodoshima with
Sake 1, soy sauce 17, tsukudani 15, Soomen 63, olives 2,
source : / food


ishikirizushi ishikiri sushi 石切ずし "stone cutters sushi"
stone masons sushi
From Shodoshima. The stones of this island were cut and transported to Osaka for the construction of Osaka Castle. Now this famous sushi is prepared for festivals or memorial services.
. . . CLICK here for Photos !

sekkoo no nomi hiyashitaru shimizu kana

fresh spring water
cools the chisel
of the stone mason . . .

Written in 1768
. Yosa Buson 与謝蕪村 in Edo .


warigo bentoo わりご弁当 lunchbox for the kabuki performance
every family has its own box, like the ROKUBEN.


anago no nama sushi 穴子の生寿司 sushi with life anago fish

gakimeshi, kawameshi 餓鬼めし(川めし) rice cooked by the riverside
for the O-Bon festival

igizudoofu いぎす豆腐 toofu with igizu seaweed
igizu いぎす/ 海髪. kind of nori
it looks rather yellow.
. . . CLICK here for Photos !
Tofu mit Igizu-Seegras

kakimaze, omaze かきまぜ(おまぜ) rice mixed with ingredients

kintoki mame 金時豆 red kintoki beans
Phaseolus vulgaris
They grow in many parts of the prefecture since the Edo period.
Used for tempura 金時豆の天ぷら. kintokimame tenpura and
mamepan 豆パン buns with red beans
kintokimame, nimame 煮豆 "beans to be boiled"
. . . CLICK here for Photos !
They are often prepared with sugar coating for amanatto 甘納豆 sweet natto.

naracha meshi 奈良茶飯 Ricegruel
from the Toodai-ji Temple of Nara, here for more than 400 years.

source :


Shimahide Senbei 志ま秀せんべい えびせん
志満秀 Shimahide
Shimahide shrimp cracker
198 Ritsurin ebisen with picture unscharf senbei
with the landscape of Ritsurin Park made by ebi and nori.
. . . CLICK here for Photos !
. . . CLICK here for 志満秀 Photos !
wasanbon ebisen
source : Details about the making.


shooyumame 醤油豆 しょうゆ豆 shoyu mame, broad beans simmered in soy sauce
しょい豆 shoimame. Fava beans. soramame . Saubohnen
153 Sanuki shooyu mame

An old grandmother wanted to give some food to the pilgrims as osettai. She roasted some broad beans in an earthen pot (hooroku). Some fell off and into a pot where she had kept a bit of soy sauce. She picked these beans out after a while and ... whow, they tasted really good and soft! Thus these beans were born.

My Japanese Text for these beans

ohaguro, o-haguro おはぐろ (御歯黒 / お歯黒 blackening teeth with braod beans extract


gaarikku musume ガーリック娘 "Garlic daughter" oil with garlic taste
ninniku oiru ニンニクオイル
from Kotohira 琴平, where the second most garlic of Japan is produced


Sanuki no Shokubunka 讃岐の食文化

讃岐うどん Sanuki udon noodles

Sanuki Udon, my photos

. Sanuki Udon Poster in English .

Sanuki Udon Henro 讃岐うどん遍路 Pilgrimage for Udon noodles
List of restaurants with the best udon noodles
. . . CLICK here for Photos !
Named after the famous Shikoku pilgrimage, Henro.

kenmenshiki 献麺式 offering Sanuki udon to the gods
. . . CLICK here for Photos !
On June the second, the day of udon, many udon-makers bring their special sanuki udon to the shrine Nakano Tenmangu 中野天満宮 / 滝宮天満宮 in Takamatsu.
They also hold the Sanuki Udon Festival さぬきうどん祭り.
The 2nd of July is the
Day of Udon うどんの日 udon no hi

- quote -
Sanuki Udon Karuta 讃岐うどんカルタ playing cards
Noodle playing cards withdrawn over political correctness concern
. . . the prefecture, which has been promoting itself as “Udon Prefecture” since 2011, had something of a damper Tuesday when it announced a halt to sales of a new product to popularize the noodles in the rest of the country. One of its “Udon Karuta” playing cards for the New Year was feared to be politically incorrect.
The playing cards,
each bearing a poem on the theme of udon, were released by the prefectural government on Saturday after soliciting submissions of such poems from across Japan.

強いコシ 色白太目 まるで妻

“Strong koshi, fair-skinned, chubby, just like my wife,”
is a poem in traditional haiku mode intended to celebrate Kagawa’s famous Sanuki udon noodles. Koshi is a Japanese word for the “crunchiness” of noodles but as it can also be taken as referring to a person’s “hips” the poem was deemed potentially offensive to women.
..... The government of Kagawa had prepared 2,000 sets of the cards for sale.
- source : December 2015 -

- - - - - External LINKS
うずまきもち uzumakimochi
ひっかりずし hikkarizushi sushi
イギス豆腐 igisu toofu
豆茶飯 mame chahan
あなごの生 anago no nama
もちばな mochibana
えびみそ汁 ebimisojiru
もっそう飯 mossoo gohan
あさり雑炊 asari zoosui
なすびごはんnasubi gohan

......................................... local food products

麦味そ mugimiso miso
オリーブ oriibu, olives

つわぶき tsuwabuki
イタドリ itatori
ヤーコン yaagon
こんにゃく konnnyaku
里芋 satoimo
山芋 yamaimo
よもぎ yomogi
うばuba, budoo mame ぶどう豆、ぶど豆
uba dango

Seisan chihoo of Kagawa, 西讃 Western Sanuki

Sanuki udon are served for the ceremony when a new home is finished. It is customary that the people of the new home and the visitors sit in the new bath (ofuro) and eat the noodles there in the water. Yes.
And also if someone makes a renewal of his bathroom only, this eating in the water takes place.
futoku, nagaku ... for the new situation, may it be long and good.

also when moving to a new home, hikkoshi udon 引越しうどん
are eaten in the full bathtub.
CLICK for more photos

katokichi 加ト吉 changed the name to
table mark テーブルマーク Table Mark.
specializing in frozen food, located in Kagawa.


aji no sanbai 魚(あじ)の三杯 horse mackerel with sanbai vinegar
prepared for the summer festival to entertain visitors. The bones are soft and can be eaten too.

aosazoosui あおさ雑炊 rice gruel with aosa sea lettuce
dashi, carrots, shiitake mushrooms, mirin, soy sauce and mochi make this dish.

chishamomi ちしゃもみ chisha lettuce dish
prepared for spring festivals.
萵苣 chisha.
with iriko and chirimenjako, flavored with vinegar miso.
. . . CLICK here for Photos !

dojoojiru どじょう汁 soup with loach
After the field work is done, the dojoo are fat and ready to eat. Prepared with thick udon noodles and vegetables. Best eaten with all together.
. . . CLICK here for Photos !

fushimen ふしめん soomen noodles from Shodoshima
Best made in the cold months of November till March. Prepared with a simple broth.
. . . CLICK here for Photos !

honetsukidori 骨付鳥(ほねつきどり) fried chicken with the bones
From Marugame town 丸亀市
. . . CLICK here for Photos !

hyakka 万葉(ひゃっか)"onethousand leaves"
This is a special green leaf vegetable of Kagawa prefecture,the naming is of Western Sanuki. It is quite bitter and needs to be soaked in water over night to get rid of the bitterness (akunuku). It can then be prepared like hakusai or komatsuna leaves.
In Takamatsu, it is called "manba". takana, oona 高菜(大からし菜)
ひゃっかのドレッシングあえ hyakka no doresshingu ae RP
kigo for summer

. Takana 高菜 mustard greens .

imotako いもたこ octopus and satoimo potatoes
also with dengaku miso or nigorogashi. The octopus is fresh from the Inland Sea. This dish combines the bounty of the mountains and of the sea.

irikomeshi, iriko meshi いりこ飯 rice with little sardines
from katakuchi iwashi (anchovis). The fish are boiled for a moment, then dried and later added when the rice is cooked or mixed to the finished cooked rice .

kankanzushi kankan sushi (hottarazushi) カンカンずし(ほったらずし)
Prepared in large amounts to last for a few days, with a lot of salted fish. It is pressed into its form with a heavy hammer, hence the name imitating the sound "kan kan". Prepared from old family recipes.

kuromame no gomokuni 黒豆の五目煮 mixed ingredients and black beans
Especially eaten for the New Year, with the wish to work diligently (mame).

manba no kenchan まんばのけんちゃん fried leafy vegetables
manba is a kind of takana leafy vegetable. It is fried, abura-age and dashi are added. kenchan derived from kenchin けんちん【巻繊】 , the edges and fringes of leafy vegetables.
. . . CLICK here for Photos !

. managatsuo マナガツオ 真名鰹, (まながつお) pomfret
off the shore of Sanuki 

nimono no tenpura 煮物てんぷら "
Tempura from boiled vegetables"
Leftovers from boiled vegetables are put into a coating and deep-fried again for another delicious meal up to three days after the first boiling.

oshinukizushi oshinuki sushi 押し抜きずし
from fava beans and sawara. In some areas, the new bride of the home would prepare some with the flavor of her mother-in-law, take it home to her own family and show off with her new recipe.

rakkasei no amani 落花生の甘煮 sweet simmered peanuts
From the islands 女木島、男木島 near Takamatsu, where peanuts are planted. Prepared in autumn. Peanuts simmered in saltwater, added to the black beans for the New Year food. The soft skin is kept on the peanuts for extra nutrition. The final flavor comes with salt and sugar.

satsuma さつま Black mullet dishes
Prepared in Western Sanuki. Black mullet is boiled, grated finely and poored over rice with wheat. Sometimes miso or dashi is used for flavor.

shippoku soba しっぽくそば buckwheat noodles with vegetables
Even in a "noodle country" like Sanuki, in the cold winter buckwheat noodles are eaten, because it warms the body. Fish dashi, radish, carrots, satoimo potatoes, aburaage tofu and other things are boiled together for a good broth.

shippoku udon うどん(しっぽく) udon noodles with vegetables
Prepared in the winter months. Vegetables of the season are boiled and thrown over the udon noodles. Some homes eat it instead of the "toshikoshi soba" on December 31 to pass over to the new year.

sofuto toofu ソフト豆腐 "soft tofu"
made from kinugoshi, with a bit less water.

sugatazushi sugata sushi 姿ずし "sushi keeping the form"
Prepared in Shodoshima island from summer to autumn. Freshly fished Horse mackerel is used.

suiki no nutaae ずいきのぬたあえ
satoimo potato stems with vinegared miso paste
The stem of satoimo potatoes is called suiki. It is soft and not too bitter.
Served for the autumn festival to thank for the harvest.

taimeshi たい飯 seabream with rice
Prepared for the workers when they came back home after a working ship trip to Osaka.

takuan no kinpira たくあんのキンピラ Kinpira from takuan radish
Takuan pickled radish is washed and dried, then fried in the pan with oil, soy sauce, mirin, chili peppers and so on.

teppai てっぱい crucian carp dish
prepared from autumn to winter, after the busy farmers season.
The fields are drained of water and the remaining fish are eaten. With white miso, sugar and a bit of vinegar and salt. Sometimes radish. Nowadays saba fish is used too.
. . . CLICK here for Photos !

uchikomijiru 打ち込み汁 "soup with anything thrown in"
A common dish of the farmers. With seasonal vegetables and miso flavor. Noodles are added

wakegiae, wakegi ae わけぎあえ wakegi leek with dressing
Best prepared in spring for the Doll Festival. Boiled with shells and asari shells, white miso, karashi mustard, sugar and vinegar.

wasanbon 和三盆 Japanese sugar from Kagawa and Tokushima, Shikoku


Meine Photos
173 Starbucks mit Musikorgel
176 izakaya akachoochin Takamatsu
207 dango in Ritsurin park

 ... and more Photos from Takamatsu

Worldwide use

Shoodoshima, eine kulinarische Insel

„Unsere Gegend ist sehr steil und wir haben nur wenig Platz zwischen dem Meer und dem Bergwald. Da wächst kein Reis. Wir machen fast alles mit Süßkartoffeln.“ Frau Murakami Kazue von der Halbinsel Mito schiebt ihren Schubkarren auf einem schmalen Pfad entlang dem Haus nach oben auf eines der kleinen Terrassenfelder, wo ihre Süßkartoffeln wachsen. Oben angekommen hockt sie sich erst mal erschöpft auf die Steinmauer, sie ist nämlich schon weit über 80 Jahre. „Ich habe das Leben und Kochen hier von meiner Schwiegermutter gelernt, aber meine Söhne sind in die Stadt abgewandert und ich hab keine Schwiegertochter mehr, der ich den Geschmack unserer Familie weitergeben kann. Ich bin hier die letzte der Familie“, klagt sie wie viele alte Bauern im ländlichen Japan.
Dann beschreibt sie ihre Lieblingsgerichte mit den Süßkartoffeln.

Für „Kankoro-Mehl“ werden die Süßkartoffeln in Scheiben von einem Zentimeter Dicke geschnitten und an der Sonne getrocknet, dabei hilft im Winter der kalte Wind vom Meer und die Scheiben rollen dabei hin und her mit dem Geräusch koron koron ... daher der Name. Die getrockneten Scheiben werden im Steinmörser zerrieben und das Mehl für verschiedene Speisen verwendet. Weil auch die Schalen mitgetrocknet werden, bekommt das Mehl eine etwas braune Farbe.
Für die „Kankoro-Nudeln“ wird 70% Mehl von den Süßkartoffeln mit 30% Weizenmehl vermischt und daraus Nudeln geknetet. Die Dashi wird aus kleinen Sardinen gekocht. Die von Hand geschnittenen dicken Nudeln werden für eine einfache Mahlzeit in eine Schale gelegt, mit der Dashi übergossen und mit etwas geriebenem Ingwer und klein geschnittenen Frühlingszwiebeln gewürzt.

Aus dem Kankoro-Mehl werden auch kleine Bällchen (kankoro dango) geformt, die oft noch den Abdruck von Mutters Fingern haben und als kleiner Imbiss am Nachmittag beliebt sind.

Die Ranken der Süßkartoffeln liefern ein süßgesimmertes Gemüse (tsukudani) für die Inselbewohner. Sie werden mit Sojasauce und Kombu eingekocht.

Eingekochtes auf Tsukudani-Art
Tsukudani dieser Art mit verschiedenen anderen Zutaten ist seit 1945 eine Spezialität von Shoodoshima und es gibt einige Hersteller mit eigenen Rezepten, die noch von Hand einkochen. Ausgesuchtes Kombu von Hokkaido und Seegras von der Inlandsee werden mit der einheimischen Sojasauce eingekocht. Dabei müssen sie die Zutaten in den großen Töpfen mehr als zwei Stunden mit einem besonders langen Spatel umrühren. Die Inselbewohner essen ihr Tsukudani nicht nur auf Reis, sonder auch auf Toast, ganz moderne sogar auf einer Lage mit Käse oder Mayonnaise.

Die Sojasauce von Shoodoshima hat eine Geschichte von mehr als 400 Jahren; sie wird auch heute noch in Familienbetrieben überwiegend von Hand in großen hölzernen Fässern zubereitet. Die Hersteller entwickeln neben den traditionellen Sorten immer wieder neue Geschmacksrichtungen, um sich an die Wünsche ihrer modernen Kunden anzupassen. Selbst Pudding mit dem Geschmack von Sojasauce wird angeboten und von den Kindern mit großem Vergnügen verspeist.

Die Herstellung von langen dünnen von Hand ausgezogenen Weizennudeln (tenobe soomen) begann bereits im 16. Jahrhundert und hat bis heute nichts an ihrem traditionellen Geschmack verloren; sie werden hier einfach „Nudeln der Insel“ (shima soomen) genannt. Im Winter haben die Bauern Zeit genug, um die Nudeln sorgfältig mehr als zwei Tage lang von Hand auf lange Stäbe zu reihen und langsam zu strecken. Ein Bündel Shoodoshima-Soomen wiegt nach altem Brauch etwa 50 Gramm und enthält 320 bis 350 Nudeln von 19 Zentimeter Länge.
Gegessen werden sie hier noch nach der Tradition aus einem großen Holzbottich, im Sommer im kalten Wasser schwimmend, im Winter in heißer Brühe. Alle kommen zusammen und stecken ihre „tausend Essstäbchen“ (senbonbashi) in den Bottich, streiten sich lachend um gleichzeitig gemeinsam ergriffene Nudeln und stärken so die Bande der Gemeinschaft im Dorf.

Shoodoshima wird auch die „Insel der Oliven“ genannt. Die ersten Olivenbäume kamen 1908 aus Amerika und der Anbau im Dorf Nishimura begann bald in großem Rahmen, da sich das milde Klima und die relative Trockenheit dieser Gegend für die Pflanzen als günstig erwies.
Olivenöl für kosmetische Produkte und für die Küche als Tempura-Öl gibt es in einigen Variationen, aber darüberhinaus haben die Inselbewohner auch ihre eigenen Produkte entwickelt.
Schokolade mit Olivengeschmack und Oliven-Brauselimonade (oriibu saidaa) sind begehrte Reisemitbringsel, während die Oliven-Eiscreme am besten frisch auf der Insel schmeckt.

Jedes Jahr im Herbst findet das „Fest der großen Kürbise“ (kabocha taikai) statt, bei dem der schwerste Kürbis einen Preis bekommt. Alle Bauern aus der Umgebung und aus vielen anderen Teilen Japans reisen mit ihren dicken Kürbisen an, tauschen Hinweise zum Anbau aus und wiegen die dicksten. Im Jahre 2008 gewann Hase Kazushi aus der Präfektur Toyama mit einem 530 Kilogramm schweren Prachtstück. Diese „Monster-Kürbise“ (o-bake kabocha おばけかぼちゃ) werden im allgemeinen nicht gegessen.

Related words

***** WASHOKU : Regional Japanese Dishes

***** . Folk Toys from Kagawa .


- #sanukiudon #udon -





The Japanese Food Saijiki



Autumn Food

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


The Haiku Autumn begins on August 8, according to the Asian lunar calendar.

There are many food specialities for Autumn in Japan.
In Alphabetical order of the Japanese.
Use your browser to find a word, please !

If the name of a vegetable is mentioned, it represents the cooked form as it is served with rice.

shokuyoku no aki 食欲の秋  Autumn Eating, Autumn Appetite
the season of hearty appetites
the season for strong appetites
feeling strong appetite in autumn


Early Autumn

Sakubei 索餅(さくべい) Sakubei-noodles

Sasagemeshi 豇豆飯 ささげめし
cooked rice with soybeen milk

Shin doofu 新豆腐 (しんどうふ)
new soybean curd, new tofu

Tofu (toofu), bean curd Japan

toogajiru 冬瓜汁(とうがじる)soup with wax gourd tooganjiru

Yakigome 焼米 (やきごめ) roasted rice
yaigome やいごめ、hiragome ひらごめ、irigome いりごめ、
torinokuchi とりのくち
yakigome uri 焼米売(やきごめうり) seller of roasted rice



Botamochi "Ricecakes in difficult times" Gonan no mochi
御難の餅 (ごなんのもち)
in memory of saint Nichiren

Hararago 鮞 (はららご) fish roe, hard roe
harako はらこ、roe of salmon
sujiko 筋子(すじこ) salted salmon roe 、suzuko すずこ、甘子(あまこ)
CLICK for more photos
harara jiru 鮞汁(はららじる) soup with hard salmon roe
hararago meshi 鮞飯(はららごめし)
cooked rice with hard salmon roe

Hassaku no iwai 八朔の祝 Hassaku Harvest Festival
hassaku gama 八朔釜. Rice Gruel, O-bana no kayu 尾花の粥

Hishikozuke 鯷漬 (ひしこづけ)
pickles hishiko sardines

hishiko hosu 鯷干す(ひしこほす) drying hishiko sardines
hishiko are also called katakuchi iwashi.
CLICK here for Photos !
***** Iwashi 鰯 (いわし) sardines and hishiko KIGO List and FOOD

Hizu namasu 氷頭膾 (ひずなます)
vinegared fish head namasu

A speciality of the Northern provinces of Japan. The head cartilage parts are especially chopped up for this.
CLICK here for Photos !
. . . MORE ABOUT Namasu dressing


Kinukatsugi 衣被 (きぬかつぎ)
cooked satoimo taro potatoes

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A court food of the Heian period aristocracy. A special kind of potato (satoimo 里芋) is cooked with the peel, then the peel is take off and the mash slightly salted.
CLICK here for Photos !

Kurimeshi 栗飯 (くりめし)
cooked rice with sweet chestnuts

栗強飯(くりおこわ) kuri okowa
Chestnut, sweet chestnut (kuri) Japan. Castanea sativa


Matsutakemeshi 松茸飯 (まつたけめし)
cooked rice with matsutake mushrooms

kinokomeshi 茸飯(きのこめし)cooked rice with mushrooms
Mushrooms (kinoko, Japan ki no ko, take

とんぶり, tonburi seeds
from the summer cypress Kochia scoparia

CLICK here for Photos !


Late Autumn

Asazuke daikon 浅漬大根 (あさづけだいこん)
lightly pickled big raddish

Radish (daikon) Japan. Pickled radish, takuan.

HOW TO prepare tsukemono


Hachi no ko 蜂の仔(はちのこ, 蜂の子)
bee and wasp larvae

roasted bee larvae, jibachi yaki 地蜂焼(じばちやき)
rice with bee larvae, hachi no ko meshi 蜂の子飯(はちのこめし)

Hoshigaki 干柿 (ほしがき, 干し柿)
dried persimmons

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The sight of persimmons lined up to dry from the eaves of a farm house is a special treat of AUTUMN in Japan.
hanging persimmons, tsurushigaki 吊し柿(つるしがき)、tsurigaki 釣柿(つりがき)kushigaki 串柿(くしがき)persimmons on sticks
amaboshi 甘干(あまぼし)、shirogaki 白柿(しろがき)
drying persimmons, 柿干す(かきほす)kaki hosu
kaki tsurusu 柿吊す(かきつるす)hanging persimmons
korogaki ころ柿(ころがき), korogaki 枯露柿(ころがき)
kaki sudare 柿すだれ(かきすだれ)"persimmon curtain"
kaki yookan 柿羊羹 (かきようかん) sween persimmon jelly
Persimmon (kaki, hoshigaki) Japan


Kachiguri tsukuru 搗栗作る (かちぐりつくる)
preparing dried chestnuts

uchiguri tsukuru 打栗作る(うちぐりつくる)
preparing chestnuts by hitting them


Karasumi (からすみ) dried mullet roe
CLICK here for Photos !

Chinmi, special delicasies


Kiku namasu 菊膾 (きくなます)
vinegar pickles of chrysanthemum blossoms
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The Chrysanthemum is one of the typical flowers of Autumn in Japan.
Chrysanthemum kiku, chiyomigusa (Japan)
Chrysanthemum Festival kiku matsuri (Japan)
. . . MORE ABOUT Namasu dressing

Kiritanpo きりたんぽ skewers of mashed rice
tanpomochi たんぽ餅(たんぽもち), yamamochi やま餅(やまもち)
CLICK for more photos A speciality of the Akita region. Freshly cooked rice is pounded and mashed, then formed into a cylindrical saussage form around cryptomeria skewer. It is then roasted over an open hearth. It is served with sweet miso or used cut as dumplings in soups and stews.
tanpo is a word for a special spear with a top rounded by cloth, used for practise. The form is similar to this food. Because the food stick is cut (kiri) the name developed.
WASHOKU : Kiritanpo (kiritampo) きりたんぽ skewers of mashed rice


Kuri no ko mochi 栗の子餅 (くりのこもち)
mochi rice cakes from sweet chestnuts

kurikomochi 栗子餅(くりこもち)、kuri no ko mochi 栗の粉餅(くりのこもち)

Kuri yookan 栗羊羹 (くりようかん)
jelly from sweet chestnuts

kurimushi yookan 栗蒸羊羹(くりむしようかん)
CLICK here for Photos !
Chestnut, sweet chestnut (kuri) Castanea sativa


Mukago meshi 零余子飯 (むかごめし)
cooked rice with propagule from wild yam potatoes

nukago meshi ぬかご飯(ぬかごめし)、nukago jiru ぬかご汁(ぬかごじる) soup of mukago
imogo meshi 薯子飯(いもごめし) cooked rice with wild yam potatoes
CLICK here for Photos !


Sanma .. 秋刀魚 (さんま).. pacific saury fish

aburi-sanma boozushi 炙りさんま棒寿司 pressed sushi with seared saury
. . . CLICK here for Photos !

boozushi ぼうずし【棒鮨】 (bozushi) is a kind of pressed sushi.
. . . CLICK here for Photos !


Shin kooji 新麹 (しんこうじ) new malted rice
rice yeast, Hefe

Shin mai 新米 (しんまい) New rice
kotoshi mai 今年米(ことしまい)rice of this year
wase no meshi 早稲の飯(わせのめし)
komai 古米(こまい)old rice (of last year)
koko mai 古古米(ここまい)old rice of two years ago
shin mochi 新糯(しんもち), shin nuka 新糠(しんぬか)
..... Rice plants (ine) New rice (shinmai)

Shinshu 新酒 (しんしゅ) ... new ricewine
Rice wine (ricewine) sake, Japan Reiswein

Shin soba 新蕎麦 (しんそば)
new buckwheat noodles
aki soba, autumn buckwheat 秋蕎麦(あきそば)、hashiri soba 走り蕎麦(はしりそば)
hatsu soba 初蕎麦(はつそば) first buckwheat, ara soba 新蕎麦(あらそば)
Buckwheat (soba), Buckwheat flowers Japan


Tochimochi 橡餅 (とちもち)
ricecakes with horse chestnuts

tochimen 橡麺(とちめん)、tochidango 橡団子(とちだんご)
rice gruel with horse chestnuts, tochi gayu 橡粥(とちがゆ)
It takes a lot of effort to get the bitterness out of the chestnuts. But the poor farmers of old did not have much choice but use any kind of nuts from the autumn forrest as food to survive the harsh winter.
..... Horse Chestnut (tochi) Aesculus hippocastanum


Uruka (うるか) salted entrails and roe of ayu trout fish
kouruka (こうるか), wata uruka 臓うるか(わたうるか)
niga uruka, bitter entrails, 苦うるか(にがうるか)
CLICK here for Photos !


Yubeshi 柚餅子 (ゆべし) Yuzu rice cakes
yubishio 柚醤(ゆびしお)
CLICK for more photos
Yuzu citrons are cut out in the middle and filled with a paste of mochigome rice, miso, sugar and soy sauce. They are simmered about 20 minutes. The paste comes out of the top, has to be stuffed in back, then the yuzu is dried in the cold air. This is repeated until the inside is completely dry. Many of my neighbours still prepare this and hand it to their neighbours as an autumn present.
CLICK here for Photos !

Yumiso 柚味噌 (ゆみそ) miso with yuzu citron
yuzu miso 柚子味噌(ゆずみそ), yugama 柚釜(ゆがま), yumisogama 柚味噌釜(ゆみそがま)
Yuzu (Japan) a ctiron fruit

yudebishi 茹菱(ゆでびし) boiled water chestnuts
. . . CLICK here for Photos !


All Autumn

Edamame 枝豆 (えだまめ) green soybeans snack, twig beans
tsukimi mame 月見豆(つきみまめ) beans for moon viewing
CLICK for more photos
The green soy beans are cooked for a short while. When they are cold, they are salted and peeled as you eat them.
They are a favorite snack in autumn evenings with a cool beer !

WKD : Edamame and Haiku

TSUKIMI, moonviewing food and haiku


inago 蝗, 稲子 ( いなご) 螽 grasshopper
catching grashoppers, inago tori 蝗捕り(いなごとり)
grashoppers on sticks, inagogushi 蝗串(いなごぐし)
inago no tsukudani

. kohadazushi 小鰭鮨(こはだずし) Kohada sushi  
from spotted shad, Clupanodon punctatus


Saki namasu 裂膾 (さきなます, 裂き膾)
"torn" vinegared sardins

. . . MORE ABOUT Namasu dressing

Suzuki namasu 鱸膾 (すずきなます)
vinegared sea bass
. . . MORE ABOUT Namasu dressing


Tororo jiru とろろ汁 (とろろじる)
grated yam with miso bean paste soup

yam paste, yam gruel
tororojiru 薯蕷汁(とろろじる)、tororo とろろ
yam soup, imojiru 薯汁(いもじる)
yam rice gruel, imogayu 薯粥(いもがゆ)
grated yam with wheat, mugitoro 麦とろ(むぎとろ)
buckwheat noodles with grated yam, sobatoro 蕎麦とろ(そばとろ)
tororo yam, tororo imo 薯蕷芋 (とろろいも) a kind of "long yam", naga-imo
Tororo preparations are especailly common in the mountainous areas, where the yam potatoes still grow, even if rice is scarce. They turn into a rather sticky mass when grated.
CLICK here for Photos !

Tororojiru at the Tokaido Hanga and Food
'Mariko no Tororojiru'

tororomeshi, tororo meshi とろろめし rice with ground yam
a specialtiy in many mountainous areas.
. . . CLICK here for Photos !

. Yam (Dioscorea japonica), kigo and food  


Yashoku 夜食 (やしょく) Night meal, midnight snack
taking a night meal, yashoku toru 夜食とる(やしょくとる)
eating a midnight snack, yashoku kuu 夜食喰う(やしょくくう)
time for a night meal, yashokudoki 夜食どき(やしょくどき)
rice gruel for a night meal, yashokugayu 夜食粥(やしょくがゆ)
In autumn farmers are especially busy until it gets dark to bring in the harvest. The meal was often taken late an night. Now also students who prepare for an examination take a late meal.

The normal evening meal, supper or dinner is called yuushoku 夕食 and is a topic for haiku.

Worldwide use

Things found on the way


across the Pacific
in their lexicon

Kiyoshi Fukuzawa, Asahi Shinbun, August 2008


surikogi de hae o oi keri tororo-jiru

chasing off flies
with a pestle...
grated yam soup

Kobayashi Issa
Tr. David Lanoue

Related words

*********** WINTER FOOD

*********** SUMMER FOOD

***** The Asian Lunar Calendar. Reference