Funaryoori Ships Boats

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Food served on board (funaryoori)

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

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Explanation



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



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

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

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


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the following are NOT KIGO

ikesu 生簀 "fish preserve"

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


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

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Regional food eaten on board the fishing boats


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



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



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



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



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


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

Essen auf der Fähre
Autofähre


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Worldwide use


ikesu
Fischbehälter im Restaurant

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Things found on the way




Darumabune, a Boat　だるま舟 Ships called DARUMA


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HAIKU and SENRYU

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

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

Takahama Toshio 高浜年尾



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

eating on board -
sara sara sara
the sound of water

Maeda Goken　前田伍健



醍醐味もさすがに土佐の船料理　　　

飯野鳴潮
Tosa no Funaryoori　

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


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

Dalip Daswani India


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Related words

WKD : ship, boat and related kigo


***** WASHOKU : General Information

***** WASHOKU : FISH and SEAFOOD SAIJIKI

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SEAFOOD WINTER Fish

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Seafood in Winter : FISH

***** Location: Japan
***** Season: Winter
***** Category: Humanity

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Explanation


. Fishing in all seasons


Some fish names are combined :

kan xyz ... in the cold
fuyu no xyz ... in winter


Fish heavy with eggs come down the rivers to the estuaries to lay eggs,
others come down from the colder northern waters to the southern shores of Japan

ochi xyz ... coming down


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Early Winter

Cod hatsu tara 初鱈 (はつたら) first tara of the season
more see below



sand lance in frost, shimofuri kamasu
霜降かます (しもふりかます)



Sea bass coming down (ochi suzuki 落鱸 (おちすずき))
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 "
Lateolabrax japonicus



smelt, shishamo 柳葉魚 (ししゃも)
the name comes from the Ainu language
. . . CLICK here for Photos !
grilling shihsamo, shishamo yaku ししゃも焼く（ししゃもやく）
They are also often eaten with the roe, komochi shishamo.
Stint

Ainu Food : Shishamo from Mukawacho 鵡川町



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Mid-Winter


Flounder in the cold, kangarei 寒鰈（かんがれい）
shimotsukigarei 霜月鰈 (しもつきがれい) flounder in december
(shimotsuki, "month with frost", name of the old 11th lunar month)




Gissu coming down, ochi gisu 落鱚 (おちぎす)
for Gissu, see below




Yellowtail, first yellowtail, hatsu buri
初鰤 (はつぶり)
for buri, see below


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Late Winter


carp in the cold, kangoi 寒鯉 (かんごい)
itegoi 凍鯉（いてごい）freezing carp
kangoi tsuri 寒鯉釣（かんごいつり）fishing for cold carp





Crucian carp in the cold, kan buna, kanbuna 寒鮒 (かんぶな)
Fam. Carassius
kannare 寒馴れ（かんなれ) fish "used to the cold"
kanbuna tsuri 寒鮒釣（かんぶなつり）fishing for cold crucian carp
kogoribuna, kogori buna こごり鮒（こごりぶな）
"jellied crucian carp" dish




dace in the cold, kanbaya 寒鮠 (かんばや)
Japanese dace, haya.
Leuciscus hakonensis. Bartgrundel
Dace in all seasons




Lamprey eel, yatsume unagi 八目鰻
Lampetra japonica
Despite its name, this in not a member of the eel family.
yatsume 八目（やつめ）"eight eyes"
kan yatsume 寒八目（かんやつめ）lamprey in the cold
river yatsume, kawa yatsume 川八目（かわやつめ）
sand yatsume, suna yatsume 砂八目（すなやつめ）
In zoology, lampreys are often not considered to be true fish because of their vastly different morphology and physiology. I also added them with the seafood selection.






Sea bream in the cold, kandai 寒鯛 (かんだい)
fuyu no tai 冬の鯛（ふゆのたい）sea bream in winter



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All Winter

Alaska pollack, sukesoodara
助宗鱈 (すけそうだら)
Theragra chalcogramma
..... sukedoo dara 介党鱈（すけとうだら）
"Tara from Sado Island, "Sadodara 佐渡鱈（さどだら）
"fish with roe", mentaigyo 明太魚（めんたいぎょ）
fish roe from Alaska pollack, momijiko 紅葉子（もみじこ）
Alaska-Seelachs, Alaska-Pollack



angler fish, ankoo 鮟鱇 (あんこう)
Lophiomus setigerus
"biwa fish", biwagyo 琵琶魚（びわぎょ）
"old woman fish", robagyoo 老婆魚（ろうばぎょ）
kaseigyo 華臍魚（かせいぎょ）, jugyo 綬魚（じゅぎょ）
hanging angler fish up for cutting, anko no tsurushigiri
鮟鱇の吊し切り（あんこうのつるしぎり）
..... especially liked for its raw liver (ankimo)and ankonabe hodgepodge in winter.
Seeteufel. monkfish
. . . . . and
nabekowashi 鍋破 (なべこわし) great sculpin
Myoxocephalos polyacanthocephalus




Ara, oki suzuki 阿羅（あら）
Niphon spinosus
araami, ara-ami あら網（あらあみ）net for Ara fishing




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bluefish, Japanese bluefish, mutsu 鯥 (むつ)
mutsu no ko 鯥の子（むつのこ） bluefish eggs
Scombrops boops. japanischer Blaubarsch




Cod tara 鱈 (たら) codfish, haddock
tara "snow fish" 雪魚（たら）
"real cod", madara 真鱈（まだら）, hondara 、本鱈（ほんだら）
"tara along the beach" isodara 磯鱈（いそだら）
"tara in the open sea", okidara 沖鱈（おきだら）
taraba, place to fish for tara 鱈場（たらば）
tarabune, ship to fish for tara 鱈船（たらぶね）
tara ami, net to catch tara 鱈網（たらあみ）
tarako, roe of the cod 鱈子（たらこ）
tarachiri, hodgepodge with tara 鱈ちり（たらちり）
tarajiru, soup with tara 鱈汁（たらじる）, dongarajiru 寒鱈汁（どんがら汁）


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Dolphin, iruka 海豚 (いるか)
lit. "pig of the sea"
ma iruka 真海豚（まいるか）oceanic dolphin
gondoo kujira ごんどう鯨（ごんどうくじら）
hunting for dolphines, irukagari 海豚狩（いるかがり）
Delphin, dorufin ドルフィン


伸び上りドルフィン首を振れば春
nobiagari dorufin kubi o fureba haru

when the dolfin comes out
and stretches its head -
it is spring

Arima Akito 有馬朗人


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Gissu, dabogisu だぼ鱚 (だぼぎす)
..... gisu ぎす / 義須
Pterothrissus gissu




Globefish, Blowfish (fugu 河豚)
pufferfish, swellfish,
fugu choochin 河豚提燈（ふぐちょうちん）fugu as a lampion decoration
fugu no doku 河豚の毒（ふぐのどく）blowfish poison
fugu atari 河豚中り（ふぐあたり）blowfish poison poisoning
kita makura, kitamakura 北枕（きたまくら）
"death pillow in the north"
harisenbon, hari senbon 針千本（はりせんぼん）
"one thousand needles"
. . . . . and
many more names of this poisonous fish
. . . . . and
fugunabe, blowfish stew 河豚鍋（ふぐなべ）and more food
. . . . . and
fugu tsuri 河豚釣（ふぐつり）fishing for fugu
fugu ami 河豚網（ふぐあみ） net for fishing fugu





Gurnard, hooboo 竹麦魚 (ほうぼう)
Chelidonichthys spinosus
Knurrhahn
. . . . . and another kind of gurnard
kanagashira 方頭魚 かながしら
"gold head", kanagashira 金頭（かながしら）
"fire fish", hi uo 火魚（ひうお）

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Herring, round herring, urume　ウルメ, 潤目鰯
big-eye sardine
..... urume うるめ
Etrumeus teres. Urume-Hering



Himeji ひめじ / ヒメジ
Upeneus japonicus
hime ひめ, himeichi, hime-ichi ひめいち
Kintaroo 金太郎（きんたろう）
Kintaroo, the Golden Boy Legend 金太郎




Isaza, isaza 魦 (いさざ) Lake Biwa goby
Gymnogobius isaza and Chaenogobius isaza
eine Grundelart
isazabune 魦舟（いさざぶね）boat for fishing isaza
isazaryoo 魦漁（いさざりょう）fishing for isaza
isaza ami 魦網（いさざあみ）net for isaza
or a special variety, Neomysis intermedia, almost like small shrimp
isaza eri 魦魞（いさざえり）trap for catching isaza
It grows to about 8 cm in length. Sweetwater fish, often in the lake Biwako, where it is prepared to some delicious dishes.
Some say it is the same as the "white fish", シロウオ shirouo.
. . . CLICK here for Photos !



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Marlin, kajiki maguro 梶木鮪
(かじきまぐろ, 旗魚鮪)
..... kajiki 旗魚
swordfish
fishing for marlin, kajiki tsuri かじき釣り（かじきつり）




Menuke 眼抜 (めぬけ)
menuki めぬき
Sebastes alutus
Alaska Menuke, lives in the colder waters of Northern Japan.


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pomfret, silver pomfret, managatsuo
マナガツオ　真名鰹, (まながつお)
harvest fish
Pampus argenteus
"the real katsuo", fished in the Inland Sea off Sanuki / Kagawa pref.
They call it this way to make sure it is the real KATSUO, not the one eaten in Tosa, at the southern side of Shikoku island.
The fish must be very fresh. To cover its special taste, it is marinated in miso or wine or other sauces for a while.
Its bones are soft and can be deep-fried, served as "bone senbei crackers".
It is also served at the Emperor's palace, prepared as French Food and eaten with knife and fork.


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saffron cod 氷魚 (ひお) hio, lit. "ice fish"
... komai 氷下魚 (こまい) "fish under ice"
... kankai カンカイ（寒海）"cold sea"
Eleginus gracilis




Sandfish, hatahata 雷魚 (はたはた, 鰰, 鱩)
Arctoscopus japonicus
..... "thunder fish", kaminari uo かみなりうお
Speciality of Akita : hata-hata
Sandbandfisch



Sculpin, Japanese sculpin,
杜父魚 (かくぶつ) kakubutsu . 杜夫魚（かくぶつ）
arare uo 霰魚（あられうお）"hailstone fish"
arare gako 霰がこ（あられがこ）
Cottus pollux. (kajika). Kaulkopf
He comes with many local names, for example gori dishes in Ishikawa.
A kind of anglerfish (anko), see above.




. Sea bream varieties
budai 舞鯛 (ぶだい) "dancing sea bream"
..... maidai まいだい
Calotomus japonicus
. . . . . and
itoyoridai いとよりだい【糸縒鯛】
.... itoyori 金糸魚 (いとより)
itoyouo, ito uo 糸魚（いとうお）"thread fish"
itokuri uo糸繰魚（いとくりうお）
kinsengyo 金線魚（きんせんぎょ）"Golden Thread Fish"
Nemipterus virgatus
. . . . . and
kinmedai 金目鯛 (きんめだい) Alfonsino, "Golden Eye Tai"
nishikidai 錦鯛（にしきだい） "brocade tai"


. . . . .


Shark, same　鮫 (さめ)
Shark 鮫 (さめ) same Haifisch
superorder Selachimorpha
fuka 鱶（ふか）
"blue shark", yoshikirizame 葭切鮫（よしきりざめ）
its fins are used for sharks fin soup
aozame 青鮫（あおざめ）
"star shark", spotted smooth-hound shark, hoshizame 星鮫（ほしざめ）
"tiger shark", torazame 虎鮫（とらざめ）
"cat shark", bullhead shark, nekozame 猫鮫（ねこざめ）
"saw shark", spurdog shark, nokogirizame 鋸鮫（のこぎりざめ）
and many more shark types

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Sole, hirame 鮃 (ひらめ) Bastard halibut
sole in the cold, kanhirame, kanhirame 寒鮃（かんひらめ）
Paralichthys olivaceus. 平目、比目魚, ヒラメ



striped black mullet in the cold
kanbora 寒鰡 (かんぼら)
mekurabora 盲鰡（めくらぼら）"blind bora"
hinode bora 日出鰡（ひのでぼら） "bora at sunset"
Mugil cephalus
Dishes with the springer
. . . . . but
gray mullet, bora 鯔 Mugil cephalus
kigo for autumn


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Tilefish, amadai 甘鯛 "sweet tai"
Okitsudai 興津鯛（おきつだい）sea bream from Okitsu, Shizuoka
guji ぐじ
Lopholatilus chamealeonticeps





Trout surviving (this year) tooshi-ayu 通し鮎 (とおしあゆ)
..... tomari-ayu 止り鮎（とまりあゆ)
More about ayu, masu, trout, sweetfish . . .
Plecoglossus altivelis



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Tuna, maguro　鮪 (まぐろ)
shibi しび, binnaga 鰭長（びんなが）
mebachi めばち / 眼撥 Thunna obesus. big-eyed tuna. großäugiger Thunfisch

"black tuna", bluefin tuna, kuromaguro 黒鮪（くろまぐろ）
... Thunnus thynnus
"real tuna", hon maguro 本鮪（ほんまぐろ）

boat for fishing for tuna, magurobune 鮪船（まぐろぶね）
fishing for tuna, maguro tsuri 鮪釣（まぐろつり）
net for tuna, maguro ami 鮪網（まぐろあみ）


. WASHOKU
Maguro . KIGO and Food


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Whales, kujira 鯨
semi kujira 背美鯨（せみくじら）Eubalaena japonica

makkoo kujira 抹香鯨（まっこうくじら）sperm whale
Physeter macrocephalus

zatoo kujira 座頭鯨（ざとうくじら）humpback whale
Megaptera novaeangliae

iwashi kujira 鰯鯨（いわしくじら）sei whale
Balaenoptera borealis］
nagasu kujira 長須鯨（ながすくじら）
Balaenoptera musculus
..... shironagasu kujira 白長須鯨（しろながすくじら）

kokujira 小鯨（こくじら）"small whale"

isana 勇魚（いさな）Isana. old name for the whale


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Yellowtail, buri 鰤 (ぶり)
Seriola quinqueradiata
big yellowtail, ooburi 大鰤（おおぶり）
"a tonsured goblin", nyuudoo 入道（にゅうどう）
"big fish" ooio 大魚（おおいお）
net for catching yellowtail 鰤網（ぶりあみ）
place for fishing, buriba 鰤場（ぶりば）
salted yellowtail, shioburi 塩鰤（しおぶり）
rolled yellowtail, makiburi 巻鰤（まきぶり）

. . . CLICK here for Photos !
speciality of Noto peninsula
Gelbschwanz
thunder in winter, when the yellowtail are coming,
buri okoshi 鰤起し（ぶりおこし）
Yellowtail is used for the New Year soup (zooni) in Western Japan.
The name BURI is a contraction of ABURA, full of fat, A is left out and BURA becomes BURI.

yellowtail in the cold, kanburi 寒鰤 (かんぶり)
This one has the most fat and is used in Toyama Bay cooking and Kaga Ryori.
kigo for late winter


Yellowtail of middle-size, warasa (わらさ)
kigo for all autumn

- December 20 -
buri no hi 鰤の日 day of the yellowtail
Created by Radio Nagano.
goroawase with 2 bu 0 ri 「ぶ(2)り(0)
The kanji for the fish has on its right side the kanji for D
ecember 師 (shiwasu).

Other Yellowtail LINKS

Buriwake Shinto Ritual 鰤分け神事
January 1, Shimomura Kamo Shrine, Takaoka, Toyama pref.

buri daikon ぶり大根 yellowtail with radish and more buri dishes from Ishikawa prefecture
..... kaburazushi 蕪ずし salted yellowtail sandwiched between turnips

Hakata Zooni, Hakata Zoni soup with yellowtail

rolled yellowtail, makiburi 巻鰤（まきぶり） from Akita prefecture

buri no shirako ぶりの白子fish roe from yellowtail
BUT
buriko ブリコ, or burikko ぶりっこ the hard roe of the hatahata fish from Akita


buri tsuru 鰤釣る（ぶりつる）fishing for yellowtailand related KIGO


Yellowtail in the soup for the New Year
"yellowtail tuna to pass into the New Year" toshitori buri　年取鰤 is a speciality for New Year in Western Japan.


hamachi はまち yellowtail, the young fish
kigo for summer


hiketaburi, Hiketa buri ひけた鰤 /引田鰤 a kind of hamachi
young buri from Hiketa town
Often the first of the season in Okayama and Kagawa
The market for it startes usually around November 7.


. buri kaido 鰤街道 yellowtail road .
From Wakasa to Nagano

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eel (capitone) in Italy
The capitone is offered during the Christmas eve dinner which only consists of fish courses.

on the table cloth
the capitone waits
for its turn

Moussia, Italy

Roast Eel, Capitone Arrosto
This is a classic Christmas Eve dish from Altamura, in northwestern Puglia, Italy.
I remember in Germany we also have eel as a favorite winter fish, because of its fat.
In Japan, as we saw above, the eel is eaten in the middle of the summer heat.

Gabi Greve

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sea bream waffles, taiyaki　鯛焼き



stall selling tai waffles, taiyaki ya 鯛焼屋（たいやきや）

This is a sweet, a kind of waffle or pancake filled with sweet red bean paste and sold at streat stalls, especially during the cold winter days. It has the form of a sea bream, hence the name.
The TAI itself is an auspicious fish, because its word tail, so to speak, is the same as the end of the word MEDETAI, auspicious. It is eaten at special ceremonies and the New Year.

white taiyaki 白い鯛焼き is made with tapioka flour, so the waffle stays white. It is more chewy than the normal one. They started to be made in Fukuoka by Fukakusa Tomohiro in 2007. Tapioka flour is sold by Torigoe.
Taiyaki started in 1909 in Asabu juuban, Minato ward, Tokyo. White taiyaki can be served frozen in summer, like a kind of sherbet.
. . . CLICK here for Photos !


Kanda Daruma 神田のたい焼き屋 達磨 with Daruma Taiyaki


... fishing for tai sea bream with a large net, taiami 鯛網
kigo for late spring.


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New Year

A lot of fish and seafood is prepared for the special dishes of
the New Year Season, O-Setchi Ryori
(osetchi ryoori おせち料理, 御節料理 )
New Year Food, Neujahrsessen



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Fish as Topic

Many contributions in this category might even be considered senryu.


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Worldwide use


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Things found on the way


shinkaigyo しんかいぎょ (深海魚) deep-sea fish
in more than 200 meters. Many are caught in the Bay of Suruga.
Tiefseefisch.
There are special sushi shops in Heda and Doi to sell these.
深海魚の寿司 shinkaigyo no sushi!

げほう→トウジン ... gehoo ... toojin. Coelorinchus japonicus
とろぼっち→アオメエソ　... torobotchi ... aome eso 青眼狗母魚. greeneyes. Chlorophthalmus albatrossis
めぎす→ニギス ... megisu ... nigisu. Japanese argentine. Glossanodon semifasciata
どんこ→エゾイソアイナメ ... tongo ... ezoin ainame 蝦夷磯相甞. brown hakeling. Physiculus maximowiczi
ごそ→ハシキンメ ... goso ... hashikinme. "golden eye" . Gephyroberyx japonicus
赤かさご→シロカサゴ ... akasago ... shiro kasago . Setarches longimanus . kasago 笠子 is a rock fish




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kengyo 献魚 (けんぎょ) fish as an offering
Fisch als Opfergabe
kengyosai 献魚祭 Ceremony with a fish offering
Especially at Oki no Shima (沖ノ島) and other shrines


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HAIKU






旅人に昨日は岩魚今日は鮎
tabibito ni kinoo wa iwana kyoo wa ayu

for the traveller
yesterday local trout
today sweetfish

Morita Toge 森田峠
避暑散歩

iwana, Salvelinus pluvius
ayu, Plecoglossus altivelis


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Related words

Related words

. Food of the New Year Season, O-Setchi Ryori .
(osetchi ryoori おせち料理, 御節料理 )

including fish dishes



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***** funaryoori 船料理 (ふなりょうり)
food served on board a ship or boat


WASHOKU : SUSHI
Decorations and Vocabulary


***** WASHOKU : SEAFOOD


. Fishing in all seasons


. "Career Fish"(shusse-uo 出世魚) 　 　
They change their name as they grow larger.



. ANIMALS in all SEASONS
SAIJIKI

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Sazae Turban Shell

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Turban Shell Sazae

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

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Explanation

Sazae, 栄螺 the turban shell, is a kigo for all spring.

Turbinidae, common name the turban snails, are a taxonomic family of small to large sea snails, marine gastropod molluscs in the superfamily Trochacea, the top snails, turban snails and their allies.

In life, all the snails in this family have a strong, thick calcareous operculum, or "door" to their shell. This readily distinguishes them from the Trochidae or top snails, which have a corneous operculum, but which are otherwise somewhat similar.

The common name "turban snail" is a reference to the wrapped cloth headgear known as a turban. This is potentially a little misleading, as the Latin name Turbinidae does not mean turban shells, but instead is based on the genus name Turbo, which is the Latin word for a spinning top, a child's toy. For a similar derivation see the word turbine.
©　More in the WIKIPEDIA !


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kigo for SPRING


Tsuboyaki 壷焼 (つぼやき)
turban shell fried in the conch
sazae no tsuboyaki 栄螺の壷焼（さざえのつぼやき）
yakisazae 焼栄螺（やきさざえ）

Speciality at the beach of Enoshima. I remember well the delicious smell on the bridge to the island.

This started from a simple preparation of the diver women (ama) at the beaches of Japan. It can be rather bitter in taste.
Nowadays some mirin, soy sauce or vegetable bits are added.

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Worldwide use


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Things found on the way


Sazae San, a famous Manga
サザエさん ( さざえさん )

Sazae-san was first published in Hasegawa's local paper, the Fukunichi Shimbun (フクニチ新聞, Fukunichi Shimbun), on April 22, 1946. When the Asahi Shimbun (朝日新聞, Asahi Shimbun) wished to have Hasegawa draw the comic strip for their paper, she moved to Tokyo in 1949 with the explanation that the main characters had moved from Kyūshū to Tokyo as well.
The comic dealt with contemporary situations in Tokyo until Hasegawa retired and ended the comic on February 21, 1974. As one of Japan's longest running and oldest comic strips and animations, the series is known to nearly every Japanese person, young and old.
©　More in the WIKIPEDIA !


- Kokeshi Gallery - facebook -


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HAIKU

海凪げるしづかさに焼く蠑螺かな　　　　
umi nageru shizukasa ni yaku sazae kana

quiet sea -
quietely simmering
the sazae snails

Iida Dakotsu 飯田蛇笏
Tr. Gabi Greve

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木の実ほどの小さき　栄螺や　桶の底　　　
ko no mi hodo no chiisaki sazae ya oke no soko

little sazae
as small as some nuts -
bottom of the bucket
　　　　
Aoki Getto 青木月斗
Tr. Gabi Greve


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壺焼の貝の角より出る煙
tsuboyaki no kai no tsuno yori deru kemuri

steam comes out
of the horns of the conch
as it is grilled

Yorimitsu Yooko 依光陽子 (1964 - )



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Related words

***** . WASHOKU - - - Fish and Seafood SAIJIKI 　

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. Legends from Japan　伝説 - Introduction .

From Chiba, about a sazae without a horn and
Minamoto no Yoritomo 頼朝
頼朝が房州に逃れて勝山沖の浮き島に遊んだとき、ここの栄螺の角のために手か足かに怪我をした。そこで栄螺の角を封じてしまったといい、今日なおこの島の栄螺は土地の人からは角なし栄螺と呼ばれている。


From Kanagawa 横須賀市 Yokosuka and Nichiren
日蓮上人が海を渡っていたとき、船底に穴が開いてしまい海水が浸入してきたが、上人がお題目を唱えると、大きなアワビがその穴に吸い付いて、海水の浸入を防いだ。また、無事上陸したとき、船頭がサザエの角で足に傷をつけてしまっていた。そこで、上人はその法力でサザエの角をなくしてしまった。


From Niigata, Sado, 相川町
友蔵が、旅の商人を松明をたいて磯に上がるサザエを採る夜なれにさそった。そこで商人を殺害し、胴巻きの金を奪って死体を海に沈めた。以後、亡霊が舟につき、「友蔵おるかあ！」と呼ぶようになった。


From Oita 佐伯市
ある人が子供にサザエを食べさせようとして、合図をして子供に投げ渡していたのだが、途中で大入道がサザエを取って食べていたという。

From Okinawa
アカマターに関する俗信。アカマターは美男子に化けて女をたぶらかすので、これに対する呪いとして、女性は小便をする前につばを吐くという。また、女性は３月３日の節句には浜辺で遊んでサザエやもずくといった海の物を食べるという。


- source : yokai database nichibun -


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Nori laver seaweed

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Laver seaweed (nori)

***** Location: Japan
***** Season: Early Spring
***** Category: Humanity

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Explanation

laver, sea lettuce, nori　海苔
..... Porphyra tenera

to dry laver, nori hosu 海苔干す
dried laver, hoshinori 干海苔

sweet laver, amanori 甘海苔（あまのり）
laver from Asakusa, Asakusa nori 浅草海苔（あさくさのり）
laver from Kasai, Kasai nori 葛西海苔（かさいのり）

laver sheets to eat, nori hibi 海苔篊（のりひび）

bamboo poles to grow seaweed among, nori soda 海苔粗朶（のりそだ）
floating seaweed, nagarenori 流海苔（ながれのり）
picking up seaweed, hiroi nori拾い海苔（ひろいのり）
board to dry seaweed 海苔砧（のりきぬた）、norisu 海苔簀（のりす）

susabi nori すさび海苔（すさびのり）
Nori from Uppuri Island, uppurui nori 十六島海苔（うっぷるいのり）

boat to harvest laver, noribune 海苔舟

gathering laver, harvesting laver, nori tori 海苔採
harvesting nori seeweeds, nori toru 海苔採る（のりとる）

... ... ...

"rock laver", iwa nori 岩海苔 いわのり
kigo for early spring

..... kaifu nori 海府海苔（かいふのり）
They are picked from the rocks and cliffs by hand when the tide receedes and are quite expensive.


"hair of the sea", ugo 海髪 うご
a kind of red seaweed, igisu
..... ogo おご、ogo nori 江籬（おごのり）、ugo nori うごのり、nagoya なごや


white seaweed (duckweed), shiramo 白藻 しらも
..... tsurushiramo 蔓白藻（つるしらも）、oo ogonori おおおごのり


green seaweed, aonori 青海苔
..... ito aosa いとあおさ、naga aonori 長青海苔（ながあおのり）、sasanori 笹海苔（ささのり）、usuba aonori 薄葉あおのり（うすばあおのり）、hito-e gusa ひとえぐさ


"cherry blossom seaweed" sakuranori 桜海苔 さくらのり
..... mukade nori むかで海苔（むかでのり）、okitsu nori 興津海苔（おきつのり）


"pine seaweed" matsu nori 松海苔 まつのり
..... pine needle seaweed, matsuba nori 松葉海苔（まつばのり）、tenboso てんぼそ


Saga nori 佐賀のり / 佐賀海苔 Saga Nori Laver. seaweed
from the Ariakekai Sea


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regional humanity kigo for the New Year

yukinori, yuki nori　雪海苔　"snow-nori"
also called
hatsu nori　初海苔, or ichiban nori 一番海苔
This is a local kigo about the iwanori from Sado Island and along the coast of Echigo. They are given as an offering to the deity of the New Year on January first.
Even Ryokan has written a poem about this nori.

越の海 野積の裏の 海苔を得ば 懸けて偲ばぬ 月も日もなし
良寛 Ryokan


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Nori (Japanese: 海苔) (Chinese: 海苔; pinyin: haitāi, Korean: kim or gim) is the Japanese name for various edible seaweed species of the red alga Porphyra including most notably P. yezoensis and P. tenera, sometimes called laver. The term nori is also commonly used to refer to the food products created from these "sea vegetables", similar to the Korean gim. Finished products are made by a shredding and rack-drying process that resembles papermaking. Japan, Korea, and China are the current major producers of nori.

Nori is commonly used as a wrap for sushi and onigiri. It is also a common garnish or flavoring in noodle preparations and soups. Nori is most typically toasted prior to consumption ("yaki-nori" in Japanese). A very common and popular secondary product is toasted and flavored nori ("ajitsuke-nori" in Japanese), in which a flavoring mixture (variable, but typically soy sauce, spices and sugar in the Japanese style or sesame oil and salt in the Korean style) is applied in combination with the toasting process. Nori is also eaten by making it into a soy sauce flavored paste noritsukudani (海苔佃煮).

A related product, prepared from the unrelated green algae Monostroma and Enteromorpha, is called aonori (青海苔 literally "blue nori") and is used like herbs on everyday meals like okonomiyaki and yakisoba.

Great source of Iron and Calcium.
©　More in the WIKIPEDIA !
ao-nori

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Asakusa nori 浅草海苔 Nori from Asakusa / Edo





江戸自慢三十六興　品川海苔
Utagawa Toyokuni 3rd 歌川豊国三代

A lady is sitting next to a dinner tray, grilling the Nori for a moment over charcoal on a Hibachi brazier to make them crisp and more tasty.


- quote -
Nori is an indispensable element of any sushi meal. At first glance, the black sheets of dried seaweed may look unappetizing, but nori is a healthy, nutritious sea vegetable. The type called Asakusa nori was once synonymous with nori, but is now fast disappearing.

The primary countries with nori-eating cultures in the world today are Japan, South Korea, and parts of China. In Japan, nori is a handy food item that is either used to wrap balls or rolls of rice or sliced into thin strips and sprinkled over various food items as a condiment. In the past, Westerners unfamiliar with nori were surprised to see Japanese people eating "black paper." But today, nori is widely recognized as a health food derived from the sea, and it can be found on the shelves of most natural food shops and supermarkets in the United States.

When Japanese people hear the word "nori," most conjure up images of Asakusa nori. But the type that is sold today is invariably the type called Susabi nori, as it is almost impossible to find Asakusa nori on the market today.

- - - - - Origins
Nori in Korean is called gim, which grows from spores on underwater rocks and branches of sea plants. According to Chosen shokubutsu-shi (The Flora of Korea) by Korean culinary expert Chun Daesong, nori first entered Japan in the late sixteenth century following a military expedition to Korea by warlord Toyotomi Hideyoshi. Nori was reportedly brought back to Japan, first to Hiroshima and eventually to Edo (present-day Tokyo), after which nori aquaculture began in Tokyo Bay.

Great progress was made in aquaculture techniques following World War II. Nori is harvested much like green tea, with only freshly grown "sprouts" being plucked. Sprouts are soft while young, but they harden as they grow. Harvest periods are very short and yields small if the process is left completely to nature.

Thus a method was developed to prolong the harvest period. Seedlings on nets are lowered into the sea until they grow to around 3 to 4 centimeters. They are then drawn up and preserved in a frozen state. When the nets are lowered into the sea again, the nori starts growing again. This method has more than doubled nori's harvest period.

- - - - - The Disappearance of Asakusa Nori
Nori usually refers to amanori (genus Porphyra), of which the Asakusa variety was once quite common. Most amanori freshly harvested off Japan's coast has a sweet aroma and a faintly sweet taste, giving rise to its name (amanori means "sweet nori"). Most amanori is found along the Pacific coast, in the Seto Inland Sea, and on the northwest shores of Kyushu in the upper intertidal. It is most commonly seen near river mouths, where water tends to have lower salinity.

Asakusa nori is extremely vulnerable to changes in temperature and to seawater contamination and is highly susceptible to disease. It may only be natural, then, that this type gradually disappeared as pollution grew more serious in Japan.

- - - - - Shigemi Koga, an Asakusa Nori Grower
Growing Asakusa nori without acid treatment requires the use of healthy seeds. Shigemi Koga (58) thus frequently visits a fisheries research center that cultivates a type of Asakusa nori called Noguchi in June to check the growth of seedlings. In September he prepares the breeding grounds by inserting metal poles that will hold the nets, and in mid-October, when seawater is around 22 to 23 degrees, he releases the spores. If seawater temperatures rise too high, the seedlings will die. To each net he hand-ties small bags of oyster shells that contain nori filaments. This is a task that continues from early morning to late at night with the help of many colleagues.

- - - - - Preserving Asakusa Nori
There are others in Kyushu's Ariake Bay-where Susabi nori has become the norm-besides Koga who are at least choosing not to cave in to the acid treatment trend in an effort to keep Asakusa nori aquaculture alive.
Read more :
- source : tokyofoundation.org - Shiokawa, Kyoko 2008-


. Asakusa 浅草 district in Edo .
Seaweed Shop of Nakajimaya Heiemon
御膳海苔所 . 中島屋平左衛門

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Worldwide use

Nori : Rotalgentang


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Things found on the way


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HAIKU

Matsuo Basho wrote :




衰ひや歯に喰ひ当てし海苔の砂
otoroi ya ha ni kuiateshi nori no suna

getting weak
when a tooth bites down
sand in seaweed
Tr. Reichhold


ebbing strength--
my teeth detect a grain of sand
in the dried seaweed
Tr. Ueda


teeth sensitive to the sand
in salad greens --
I'm getting old
Tr. Hass


feeling decrepit
biting on a bit of sand
in the dried seaweed
Tr. Larry Bole


Written in 1691 元禄4年, Basho age 48.
Suddenly Basho feels old, by just a small incident at the dinner table.
(This hokku has the cut marker YA at the end of line 1.)


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For his time he wasn't a young man anymore, not old, but the common age of dying was around 50. He didn't need to use oysters to become aroused so he wrote:


牡蠣よりは海苔をば老の売りもせで　
kaki yori wa nori o ba oi no uri mo sede

rather than oysters
it's dried seaweed one should sell
when one is old

Basho has no need for oysters because he is of age, but to stay healthy he ate dried seaweed.

source : Kristjaan Panneman





Written in the spring of 1687 貞亨4年春.
It seems he observend an old man with a shoulder carrying pole, selling oysters, and wondered if the lighter seaweed would not be a better deal.

. . . . .





海苔汁の手際見せけり浅黄椀
nori jiru no tegiwa mise keri asagi wan

he is so skillfull
at serving seaweed soup -
in this laquer bowl l
Tr. Gabi Greve



seaweed soup
shows such skill
in a decorated bowl　
Tr. Reichhold



Written in 1684 貞亨元年.
He visited his disciple Kasuya Chiri 粕谷千里, who lived in Asakusa, Edo, a place famous for its nori even today.
The green norijiru soup was served in a light yellow bowl to make a colorful contrast.


asagiwan 浅葱椀 "blue laquer bowl"
in the translations of Shirane
The bowls are covered with black laquer and then decorated with golden flower and bird design.

More haiku by Basho and details about
. asagiwan 浅葱椀 - Bowls and Haiku .

***** . asagi あさぎ - 浅黄 - 浅葱 hues of light yellow, green and blue .


MORE food hokku by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


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Related words

***** Seaweed (kaisoo) Japan

Including laver (nori), kelp (wakame), duckweed (mo) and agar agar (tengusa)

Seaweeds are a daily ingredient in Japanese food.
Seaweeds are sometimes called "sea vegetables".
Sea vegetables are seaweeds used as vegetables.

. .. . . . . . . . . . . . .. BACKUP

kelp, wakame, 若布, 和布
..... Undaria pinnatifida

nigime にぎめ
boat for harvesting kelp, wakamekaribune 若布刈舟

harvesting wakame seeweeds, wakame karu
若布刈る (わかめかる)
wakame toru 若布採る（わかめとる）

drying seeweeds, wakame hosu 若布干す（わかめほす）
drying hijiki seaweed, hijiki hosu ひじき干す（ひじきほす）
harvesting mirume seaweed, mirume karu みるめ刈る（みるめかる）
harvesting arame seaweed, arame karu 荒布刈る（あらめかる）

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Kigo for SUMMER

gathering agar agar, tengusa tori　天草採り

cutting duckweed, mo kari 藻刈り
late summer

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Kigo for NEW YEAR

gulf weed, seagrapes, sea grape, hondawara　ほんだわら


Seaweed Daruma , Konbu Daruma 昆布だるま 　

尼崎大覚寺のこんぶ達磨、from Daikaku-ji, Amagasaki 　
Kigo for New Year or Spring at Amagasaki

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WASHOKU : INGREDIENTS


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REGIONAL DISHES LIST

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Use SEARCH BLOG in the top left corner to find your keyword.
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REGIONAL DISHES

local dishes, regional specialities ...
kyodo ryori, kyoodo ryoori 郷土料理

lokale Küche, Küche der Heimat
from all prefectures of Japan


Here I will list some typical dishes of each area, trying to find a haiku as we go along.
Travel from the North to the South of Japan, and through the seasons !

Most prefectures have antenna shops in Tokyo, where you can sample regional specialities.


LINKS only to this BLOG

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Check the local dishes HERE!

HOKKAIDO 北海道 [ 道北 道東 道央 道南 ]


Ainu Food ... アイヌ料理


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TOHOKU 東北 [ 青森 岩手 宮城 秋田 山形 福島 ]


AKITA
WASHOKU : Kiritanpo (kiritampo) きりたんぽ skewers of mashed rice
しょっつる鍋 shotsuru nabe, shottsuru nabe
made with fermented sauce of hatahata fish
はたはたずし hatahata sushi
じゅんさい junsai vegetables
rolled yellowtail, makiburi 巻鰤（まきぶり）
toofu kasutera 豆腐カステラ Castella cake with tofu instead of flower.
. . . CLICK here for Photos !
speciality of Noto peninsula
とんぶり, tonburi seeds from the summer cypress Kochia scoparia
matsukawa mochi 松皮餅（まつかわもち）"mochi from pine bark"
Akita miso
MORE dishes from Akita



AOMORI
いちご煮 ichigoni, soup with uni and awabi
たらのじゃっぱ汁 tara no jappa jiru, soup with cod
八戸するめ Hachinohe surume, dried cuttlefish from Hachinohe
りんご apples
MORE
famous dishes from Aomori



FUKUSHIMA
さんしょううおのくんせい sanshoo-uo no kunsei, smoked salamander
komugi manjuu 小麦まんじゅう manjuu cakes from wheat flour
kozuyu こづゆお椀 from Aizu Wakamatsu 会津
MORE
Dishes from Fukushima



IWATE
わんこそば Wankosoba, Morioka, noodles
南部鼻曲がり Nambu hanamagari, dried salmon
松藻 matsumo, kind of hornwort
Nanbu senbei, Nambu senbei, Nambu Sembei 南部せんべい waffles from Morioka
More dishes from Iwate and Morioka



MIYAGI
ほやの酢の物 hoya no su no mono, vinegared sea cucumber
笹かまぼこ sasa kamaboko, boiled fish paste in sasa leaves form sasakamaboko
塩釜 shiogama, salt from Shiogama
Sendai Miso
MORE
famous dishes from Miyagi and Sendai and Kesennuma


YAMAGATA
いもっこ汁　 imokko jiru, soup with sato-imo poatotes RP
imoni, imo-ni 芋煮 boiled sweet potatoes in large pots
dongarajiru 寒鱈汁（どんがら汁）
さくらんぼ sakuranbo, cherries
Minden Nasu 民田なす Eggplant from Yamagata
modatsu もだつ kind of mushroom
Dadacha mame, dadachamame だだちゃ豆 Edamame from Yamagata
米沢こい Yonezawa koi, carp from Yonezawa
Yonezawa gyuu, beef from Yonezawa
MORE
Dishes from Yamagata



memo
"Hokki Ichigoni", "Hokki-shell Soup", and "Mashed Sardines"
Peppers Pickles Misawa Town
Nanbu-Miso
Long taros harvested in Misawa
Misawakko sweet cakes
"Ichigo-ni" literally means "boiled strawberries". Hachinohe
sweet chrysanthemum petals for food
Hachinohe: "Ika-Sommon," "Shio-kara," "Ichiya-boshi,"
Preserved Pond Smelt from Towada



Sweets from Tohoku 東北の甘いもの


. Tohoku after the BIG earthquake March 11, 2011　.


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KANTO 関東
[ 東京 神奈川 埼玉 千葉 茨城 栃木 群馬 山梨 ]


Sweets from the KANTO region


CHIBA
なめろう・さんが nameroo, sanga, kind of chopped fish
かわはぎ kawahagi, filefish; a leatherfish; Stephanolepis cirrhifer
落花生 rakkasei, peanuts
imo yookan, imo yokan　芋洋館 from sweet potatoes
Rape blossom dishes (nanohana, na no hana)
shungkiku 春菊 (しゅんぎく )garland chrysanthemum
MORE
Dishes from Chiba


GUNMA, GUMMA
刺身こんにやく　sashimi konyaku, raw konyaku slices
キャベツ　kyabetsu, cabbage　　　
Okirikomi, okkirikomi おきりこみ, おっきりこみ
下仁田ねぎ Shimonita negi, leek
MORE
Dishes from Gunma


IBARAKI / IBARAGI
ankoo あんこうのとも酢 . 鍋　. どぶ汁　 ankoo nabe, dobujiru and more anglerfish specialities
水戸納豆 Mito no natto
わかさぎ wakasagi, pond smelt
かんぴょうの立田揚げ kanpyoo, dried gourd shavings, special preparation
しもつかれ imotsukare, PHOTO and recipe
いちご ichigo, strawberries
かんぴょう kanpyoo, dried gourd shavings
shungkiku 春菊 (しゅんぎく)garland chrysanthemum
MORE
Dishes from Ibaraki



KANAGAWA
ねぎま汁 negimajiru, soup with leek
小田原かまぽこ Odawara kamaboko
小梅干し ko-umeboshi, small dried apricots/plums
... Enoshima Tsuboyakikigo
MORE
Dishes from Kanagawa 神奈川　郷土料理



SAITAMA
gokaboo 五家宝 kind of sweet (see sweets link above)
kikuimo, kiku-imo キクイモ　菊芋　"chrysanthemum potato"
Soka senbei, Sooka senbei 草加せんべい
MORE
Dishes from Saitama 埼玉郷土料理



TOCHIGI
moro モロ slices of shark. nezumi same
Shark 鮫 (さめ) same Haifisch
Ootsuka soosu 大塚ソース Sauce from Otsuka company, for yakisoba and many other dishes, made in Utsunomiya town
gyooza 餃子, Utsunomiya gyooza
shimotsukare しもつかれ Shimotsuke Family Dish
MORE
Dishes from Tochigi 栃木の郷土料理



TOKYO
うなぎのかば焼き unagi no kabayaki, eel on skewers
江戸前ずし Edomae zushi
天ぷら Tempura
柳川鍋 yanagikawa nabe
くさや kusaya, "smelly one", dried horse mackerel (which has a very strong smell)
つくだ煮 tsukudani, simmered food in the style of Tsukuda Island
七色唐辛子 ground mixture of red pepper and aromatic spices
べったら漬け bettarazuke, radish pickles
Senjunegi, Senju negi 千住葱 leek from Senju, Tokyo
MORE
Dishes from Tokyo



Fujisan 富士山 and food specialities from Mount Fuji


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Beginning of Chubu, Chuubu Chihoo 中部地方




SHINETSU 信越 [ 新潟 長野 ]

NAGANO
こいの洗い koi no arai, carp
ハチの子，ザザムシ hachi no ko, zazamushi, bee larvae
そばがき sobagaki, soba dumplings
五平餅 gohei mochi, rice dumplings with miso
のざわな漬け Nozawana zuke, pickles of nozawa leaves
Rokuben, Bento for a kabuki performance ろくべん, 大鹿歌舞伎 Nagano.
Horse meat, baniku (ばにく/ 馬肉) basashi, sakuranabe
MORE
Dishes from Nagano / shio no michi, the Salt Road



NIIGATA
のっぺ汁 , noppejiru, vegetable stew
Sasadango 笹団子 (ささだんご)
わっぱ煮 wappani, food prepared in a wooden wappa container
いごねり igoneri, seaweed food, Sado Island
たらの親子漬け tara no oyako zuke, cod roe pickles
MORE
Dishes from Niigata 新潟郷土料理


Shinshuu Soba, Shinshu Soba 信州蕎麦


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HOKURIKU 北陸 [ 富山 石川 福井 ]

FUKUI
今庄干しがき Imajoo hoshigaki, dried oysters from Imajo
ゆでがに yudegani, boiled crabs, Echizengani, Echizen Kani
へしこ heshiko, pickled saba mackerel for one year
MORE
Dishes from Fukui


ISHIKAWA
じぶ煮 jibuni, stewed duck with vegetables and more specialities
ごりの唐揚げ gori no kara-age, deep-fried gori fish
..... gorijiru is Summer Kigoカブラずし kaburazushi, turnip sushi
たいの唐蒸し tai no karamushi, steamed sea bream with vegetables
(jap. wiki)
あまえび　amaebi, sweet small shrimp
くちこ kuchiko, the roe of namako, dried in triangular shape, bachiko (eaten by Rosanjin)
konowata (is CHINMI and kigo for winter)
MORE
Dishes from Ishikawa


TOYAMA
いかの黒作り ika no kurozukuri, squid with black
越中ばいがい Etchuu baigai, bai-shells. (Balylonia japonica)
ほたるいか hotaruika, hotaru squid (Akaika (Ommastrephes bartramii))
MORE
Dishes from Toyama


YAMANASHI
MORE
Dishes from Yamanashi 山梨郷土料理


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TOKAI 東海 [ 愛知 岐阜 静岡 三重 ]

AICHI
かしわの水炊き kashiwa no mizutaki
chicken and vegetables cooked in a pot at the table and eaten after being dipped in a sauce
miso of variuos kinds
きしめん kishimen, kishimen noodles
このわた konowata, dried roe of fish
MORE
Dishes from Aichi 愛知郷土料理


GIFU
富有がき fuyuu gaki, pregnant oysters
あゆの塩焼き ayu no shioyaki, grilled ayu fish and other sweetfish dishes
朴葉（ほおば）みそ hooba miso, with hooba leaves
tamari miso
MORE
Dishes from Gifu 岐阜の郷土料理



SHIZUOKA
しらすタタミ shirasu tatami, small fish spread
麦とろ mugitoro, creamy wheat sauce for topping
静岡茶 Shizuoka cha, tea from Shizuoka
わさび漬け wasbizuke, wasabi pickles spring kigo
MORE
Dishes from Shizuoka



... End of Chubu ...

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KINKI / KANSAI 近畿 [ 大阪 兵庫 京都 滋賀 奈良 和歌山 ]

HYOGO Kobe, Himeji
たこの直煮（じかに） tako no mani, jikani, boiled squid
赤穂の塩 Akoo no shio, salt from Akoo
Akashiyaki 明石焼, Takoyaki from Akashi
MORE
Dishes from Hyogo



KYOTO, Kyooto
Kyoyasai, kyooyasai 京野菜 vegetables from Kyoto
京懐石 Kyoo kaiseki, Kaiseki from Kyoto
湯葉 yuba soy milk skin
Uji-Cha 宇治茶 tea from Uji
Hamo no kawa 鱧の皮 (はものかわ)
skin of the conger pike; pike eel
MORE
Dishes from Kyoto



MIE
てこねずし/ てこね寿司 tekonezushi, fish zushi mixed with the hands
牛肉の網焼き gyuuniku no amiyaki, grilled beef on the net (Matsuzaka beef)
Matsuzaka beef
時雨はまぐり, 時雨蛤 shigure hamaguri, clamshells
tamari miso
Ise udon 伊勢うどん at Ise Shrine 伊勢神宮
fukuhiki senbei 福引煎餅 large threeangular senbei for setsubun, with talismans inside. you have to smash them and eat the crumbs.
MORE
Dishes from Mie prefecture



OSAKA
魚すき sakana suki, fish hodgepodge
お好み焼き・たこ焼き okonomiyaki, takoyaki, omelett or shid balls
船場汁 senbajiru, soup at the harbour
あわおこし awa okoshi, sweet from Osaka
塩こんぶ shio konbu, salted konbu seaweed
ばってら hattera, kind of saba makerel sushi
Kushiage, kushi-age 串揚げ deep-fried food pieces on bamboo skewers
shungkiku 春菊 (しゅんぎく )garland chrysanthemum
Osaka no kuidaoreEat until you are broke
unagizushi 鰻寿司 unagi eel on sushi rice (not common elswhere)
MORE
Dishes from Osaka (Naniwa)


NARA
かきの葉ずし kaki no hazushi, sushi wrapped in persimmon leaves
茶がゆ・茶飯 chagayu, chahan, rice gruel with tea
奈良漬け Narazuke, pickled vegetables
三輪そうめん Miwa soomen, thin noodles from Miwa
MORE
Dishes from Nara Prefecture


SHIGA
かもすき kamosuki, duck pot
ふなずし bunazushi, funazushi, crucian carp sushi
げんごろうぶな gengoroo buna, crucian carp pickled
丁稚（でっち）ようかん detchi yookan, sweet bean jelly
MORE
Dishes from Shiga Prefecture


WAKAYAMAKishu, Kishuu
紀州たかな・めはりずし Kishuu takana, mebarizushi, fish sushi
すずめずし suzumezushi, suzume fish sushi
なれずし narezushi, fermented sushi
紀州みかん 蜜柑 Kishuu mikan, mandarins from Kishuu
高野豆腐 Kooya doofu, dried tofu from Mount Koya, kigo for late winter
Kishu no Umeboshi
whale meat from Taji
MORE
Dishes from Wakayama


KANSAI
Kansai Specialities

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CHUGOKU CHIHO 中国 [鳥取 島根 岡山 広島 山口 ]

HIROSHIMA
かきの土手鍋 kaki no dote nabe, oyster hodgepodge
わにの刺身, 鮫 wani no sashimi, shark sashimi
Shark 鮫 (さめ) same Haifisch
かき oysters
小いわし ko iwashi, small sardines
MORE
Dishes from Hiroshima


OKAYAMA
chirashizushi
ままかりの酢漬け　　mamakari suzuke,
mamakari fish pickled in vinegar
しらうお shirauo, whitefish
momo ... peaches and Peach Boy Festival
Momotaro Nabe ... Peach Boy Hodgepodge
pione grapes
tobiuo, flying fish
MORE
Dishes from Okayama 岡山




SHIMANE
some are similar to TOTTORI.
Izumo Soba
Imoni 芋煮 boiled sweet potatoes
Uzume sushi うずめ寿司
Gojiru 呉汁
Sasamaki 笹巻き
Shijimijiru しじみ汁
Tonbarazuke とんばら漬け
MORE
Shimane dishes



TOTTORI
ののこ , ののこ飯 nonoko, a type of Inari zushi
Inari Sushi (inarizushi いなり寿司)
あごちくわ, とうふ竹輪 ago chikuwa, tofu chikuwa
すずきの奉書焼き susuki no hoosho yaki, susuki fish wrapped in washi paper and fried
めのは飯 menoha meshi, rice with vegetables
津田かぶ tsuda kabu, turnips from Tsuta
Izumo Soba, Shimane Wariko Soba 割子そば（わりごそば）and more Izumo specialities
Kuromame, black beans, schwarze Bohnen
Rakkyo 、rakkyoo 辣韮 pickled shallots
MORE
Tottori dishes 鳥取



YAMAGUCHI
いとこ煮 itokoni, boiled pumpkin with red beans
岩国ずし Iwakuni zushi, sushi from Iwami
ちしゃなます chisha namasu
いりこ iriko, small dried fish, used to make dashi
うに uni, sea-urchin eggs
Fugu from Shimonoseki, pufferfish
MORE
Yamaguchi dishes 山口
external link : 山口名物



Setonaikai、瀬戸内海 from the the Inland See

tai 鯛　たい sea bream is best here.

akauni, aka-uni 赤海栗　red sea urchin
. . . CLICK here for Photos !

Hakata no shio raamen 伯方の塩ラーメン salt ramen from Hakata, a small island famous for salt making.
. . . CLICK here for Photos !

Murakami Suigun Nabe 村上水軍鍋　Hodgepodge with seafod and one whole tako octopus
on Oshima Island.
tako octopus is also boiled like "cherry blossoms", tako no sakurani, sakura-ni 蛸の桜煮
. . . CLICK here for Photos !


Western Japan 西日本 Nishi Nihon
Sweets from Western Japan


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SHIKOKU 四国 [ 徳島 香川 愛媛 高知 ]

EHIME
いずみや , 泉屋 izumiya, small fish in vinegar
ふくめん fukumen, noodle soup from Uwajima 宇和島
五色そうめん・たいめん goshiki soomen, taimen, noodles
いもたき　芋炊き boiled satoimo potatoes (different from Yamagata)
伯方の塩 salt from Hakata, salt icecream
タルト taruto, roll cake
World Tasty Museum 世界食文化博物館, Imabari
MORE
Dishes from Ehime



KAGAWA
MORE Kagawa Dishes
Oiri, yomeiri おいり　嫁入り　sweets for the bride Marugame, Sanuki


KOCHI (Koochi)
Sawachi ryoori 皿鉢料理 Sawachi cuisine, celebration food
katsuo no tataki かつおのたたき chopped katsuo tuna fish
かつお節 katsuobushi, bonito shavings
Tosa no Inakazushi (inaka sushi) 土佐の田舎寿司 sushi from the countryside of Tosa
MORE dishes from Kochi
Nasu 茄子 (なす), eggplant, aubergine


TOKUSHIMA
そば米雑炊 sobagome zoosui, porridge with buckwheat and rice
でこまわし dekomawashi, grilled on open fire, like potatoes and fish on a stick
すだち sudachi, type of citron fruit
鳴門わかめ Naruto wakame, seaweed from Naruto
MORE
Dishes from Tokushima



Settai, O-Settai ... Giving Alms to Henro Pilgrims
satsuma imo tempura 芋天ぷら in Tosa

Shikoku Sweets 四国スイーツ　Sweets from Shikoku


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KYUSHU Kyuushuu 九州
[ 福岡 佐賀 長崎 熊本 大分 宮崎 鹿児島 ]

FUKUOKA
あぶってかも abuttekamo, cooked susuki fish type
Gameni がめ煮 mixed boiled vegetables and chicken meat
博多水炊き Hakata mizutaki, chicken and vegetables cooked in a pot at the table and eaten after being dipped in a sauce
ふぐ刺し fugu sashi, fugu puffer fish
明太子（めんたいこ） mentaiko, roe of tara fish
八女茶 yamecha, green tea
Nasu 茄子 (なす), eggplant, aubergine
MORE
Dishes from Fukuoka and Hakata


KAGOSHIMA (former Satsuma)
酒ずし sakezushi, sushi
薩摩汁 satsumajiru, soup
豚骨 butabone, pig bones, kurobuta black pork
Shoochuu 焼酎 (しょうちゅう)
Shochu, strong distilled liquor, Schnaps
Satsuma-age さつま揚げ fried fish cake from Satsuma
Satsumazuke さつま漬け pickles from Satsuma
MORE
Dishes from Kagoshima / Satsuma




KUMAMOTO
いきなりだご ikinaridago, ikinari dango ... dumplings
肥後田楽 Higo dengaku,
ひともじのぐるぐる hitomoja no guruguru, pickles
辛子れんこん karashi renkon, lotus roots with mustard
朝鮮飴 choosen ame, Korean sweets
Higo zuiki 肥後ずいき dried taro root
Taipiien 太平燕（たいぴーえん）harusame noodle soup
. . . CLICK here for Photos !
Nasu 茄子 (なす), eggplant, aubergine
kabosu　カボス citrus fruit
MORE
Dishes from Kumamoto



MIYAZAKI, MIYASAKI
しいたけ飯 shiitake meshi, rice with shiitake mushrooms
冷や汁 hiyajiru, cold soup
サボテン漬け sabotenzuke, pickled cactus
日向かぽちゃhinata kabocha, pumpkin
Shoochuu 焼酎 (しょうちゅう) Shochu, strong distilled liquor, Schnaps
MORE
Dishes from Miyazaki 宮崎料理



NAGASAKI
具雑煮 kai zooni, mixed boil of shells
卓袱（しっぽく）料理 shipoku ryoori, Shippoku dishes
チャンポン chanpon, mixed noodle soup
カステラ kasutera, castella sponge cake
からすみ karasumi, dried mullet roe ... chinmi
MORE
Dishes from Nagasaki 長崎郷土料理　


OITA . ooita
だんご汁 dangojiru, soup with dumplings
頭（びんた）料理 binta ryoori, katsuo fish meal
やせうま yaseuma, "thin horse" wheat noodles and more specialities
かぼす kabosu, kind of sour mandarin
kabusu juice in ramen soup / kabosu aisu カボスアイス icecream
toriten 鳥天 tori tenpura
(different from karaage kara-age) chicken tempura / toriten raamen, toriten karee
. . . CLICK here for Photos !
MORE
Dishes from Oita


SAGA 佐賀県
がん漬け ganzuke, pickles
松浦漬け Matsu-ura zuke, pickles from Matsuura
むつごろう mutsugoroo, haze-type mudskipper of the wetlands
dabu だぶ food for communal festivities
MORE
Dishes from Saga : Arita, Karatsu, Imari, Ariake sea


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沖縄 [ 沖縄 ] OKINAWA FOOD

さつま揚げ satsuma age, fried sweet potatoes
さつま漬け satsuma zuke, pickles
沖縄そば Okinawa soba, noodle soup
チャンプルー chanpuru, soup
ラフテー fafutee, quare boiled pig meat, buta no kakuni
黒糖 kurosato, black sugar
地豆豆腐 "jiimamidoofu" jimame toofu, tofu from local beans, meaning peanuts.
inoshishi sashimi ... wild boar meat from Yanbaru
awamori schnaps


More
Okinawa Ryori (Okinawa Ryoori) 沖縄料理



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Related words

***** Ekiben 駅弁 Train station lunch boxes
with local specialities


***** WASHOKU : FISH and SEAFOOD SAIJIKI


***** Hakubutsukan, 食文化博物館 　 Food Museums and Theme Parks



TOP
***** WASHOKU Regional Dishes from Hokkaido to Okinawa

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