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

7/14/2008

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.

CLICK for more photosNori 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.)


.............................................................................


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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4/01/2008

Ameyoko Kappabashi Ueno

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. 河童 The Kappapedia .
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Ameyoko Street in Ueno

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


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Explanation

Ameyoko あめよこ (アメ横) is a famous shopping street running from Ueno station to Okachimachi in Tokyo.
Ameyoko street market.Ameyoko shopping alley.

It is a MUST for the shopping for New Years items, everything is cheap ...
After WWII it was a place for smuggled itmes, and also a famous sweet shop, ameya 飴屋 was in the area. AME also was an abbreviation for AMERICA in these days.

There is also a lot of other discounted stuff there. There is second-hand fashion, super bargains and a lot of candy! It is a heaven for bargain shoppers.

CLICK for more photos

Officially the name is Ameya Yokocho, ameya yokochoo アメ屋横丁.
yokochoo is the normal name for a small alley.

CLICK for more English information !



Ameyokoyaki アメ横焼き Ameyoko-style pancake
. . . CLICK here for Photos !


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Close to Ameyoko is the famous

Asakusa KAPPABASHI 東京都 かっぱばし/ かっぱ河 / 合羽橋

where you can buy all kinds of wax or plastic replica food.
They are used by restaurants and shops to decorate their windows and inform customers about their dishes. This is very useful for foreigners to see what is served in a restaurant.

CLICK here for more photos

. . . CLICK here for Photos !

. Kappadera かっぱ寺 Kappa temple - 曹源寺 Sogen-Ji .
and the legend of Kappa Kawataro Kihachi.


道具街, the kitchen district
In Kappabashi, they also sell all the equipment and utensils you need for a restaurant and kitchen, pots and pans, chopsticks and plates ... you name it.


Gujo Hachiman Town 郡上八幡 in Gifu is a famous producer of these food replicas. There are still four factories which produce these plastic items.
Iwasaki Mokei in Gujo was one of the first to produce these sample foods since 1932.




Kappabashi-dori, also known just as
Kappabashi (Japanese: 合羽橋) or Kitchen Town,
is a street in Tokyo between Ueno and Asakusa which is almost entirely populated with shops supplying the restaurant trade.
- reference - Kappabashi -



source : R on facebook
Seen by a friend in Kappabashi


. Asakusa Kannon Temple 浅草観音 .
Temple Sensooji 浅草寺 Senso-Ji

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Asakusa and the Kaminari Okoshi sweets
"waking up the thunder"
made by Tokiwadoo

. . . CLICK here for Photos !

Kaminari-okoshi is a snack popular for its crispy texture. It was originally sold by street venders near the Kaminarimon gate in Asakusa sometime in the mid Edo period. Kaminari-okoshi is made by roasting steamed sweet rice to pop, mixing them with other ingredients such as peanuts, and forming them into a shape with sugar and mizuame. It is believed that the name "okoshi" came from a Japanese verb "okosu," which means "to establish" a family or a name, and therefore the snack was considered as a good-luck item. It is known as one of popular Asakusa souvenirs today.
source :  www.tourism.metro.tokyo.jp

Further Reference

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Asakusa nikomidoori 浅草煮込み通り street with shops of nikomi stew in Asakusa
浅草2丁目の「煮込み通り」

浅草煮込み通り

CLICK here for PHOTOS !



CLICK for more photos
Ningyooyaki 人形焼, 人形焼き figure waffles


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Akihabara, the Electric Town
originally
Akibahara with Shrine Akiba Jinja at its center.

Some shops have Oden hodgepodge in cans.

Maid-Coffeeshops. They welcome you : O-kaeri nasai.
Maids write a greeting with ketchup on your omuraisu omelette.
meidokissa, メイド喫茶 maid kissa
meidokafee メイドカフェ
meedokissa メード゙喫茶
. . . CLICK here for Photos !



LaoX features a large store with items for tourists.

Bridge Manseibashi 万世橋
niku no mansei 肉の万世 the first to make kurokke, croquettes.


Agemanjuu 揚げまんじゅう / 揚げ饅頭
normal manjuu with koshi-an bean paste, deep-fried afterwards for a crispy taste.
. . . CLICK here for Photos !

Shotaro Ikenami (Ikenami Shootaroo) wrote about Mukashi no Aji in Edo/Tokyo, discribing the restaurants and eateries of the times.


Jinbocho jinboochoo 神保町 district with books sold.
Part of Kanda.

Inventer of Hiyashi Chuka ... gansoo hiyashi chuuka
from a Chinese who got the inspiration from the cold soba noodles of Japan. He arranged his noodles with vegetables and chicken meat like a Mount Fuji on your plate. His son now cares for the restaurant.
Chinatown in Jinbocho has disappeared, now Chinatown is in Yokohama.



Kanda Daruma 神田だるま
shop which sells taiyaki waffles in a wrapper with Daruma





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Things found on the way



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HAIKU




ameyoko ni matsutake tataki uri ni keri

at Ameyoko
they sell matsutake mushrooms
at such reduced price !


Umi no Ko san . 海の子 さん

tataki-uri, the vendor hits his board with a stick and reduces the price with every slab. It is a kind of backward auction and raises the attention of all other buyers around !


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. Ueno 上野 Ueno district - Taito .

- - - - - Kobayashi Issa in Ueno -

夕涼や草臥に出る上野山
yuusuzu ya kutabire ni deru Ueno yama

evening cool--
weariness sets in
on Ueno Hill

Tr. David Lanoue

- - - - -

露三粒上野の蝉の鳴出しぬ
tsuyu mi tsubu ueno no semi no nakidashinu

three drops of dew
and the Ueno cicadas
are crying already

Tr. Chris Drake


This humorous mid-autumn hokku was written in the eighth month shortly after Issa returned to the city of Edo on Sept. 23, 1812 after making a trip to his hometown to try to negotiate with his half brother about their mutual inheritance. Ueno was an area of Edo with many temples, ponds, and trees that was famous as a good place to hear birds sing, so presumably it was also a place where many insects could be heard. Perhaps the cries of the cicadas in Ueno seemed much stronger to Issa than the weaker cries of the cicadas he'd been hearing in his highland hometown, where the air was probably several degrees cooler than in lowland Edo.

The three drops of dew seem to be hyperbole. Adult cicadas drink tree and bush sap, but in East Asia it was widely believed that cicadas live by drinking dew on the leaves and branches of trees and bushes. In the hokku, almost as soon as the early evening dew begins to appear in Ueno, the cicadas drink it, gain strength, and begin to cry out vigorously and loudly. It's common for cicadas to begin crying intensely at the end of the day, but Issa is amazed by the way the vigorous Ueno cicadas suddenly and almost in unison begin to create loud, throbbing waves of sound even before the light begins to fade. Perhaps these lively cicadas, which still show few signs of weakening in autumn, remind him of the brash, loud, assertive way commoners in Edo live their lives.

Cicadas are above all a summer image, but there are many different types, and some appear in spring (haru no semi), while many others (aki no semi) continue to cry out vigorously until the end of the eighth month (September). Some cicadas were even known to cry in the tenth month (November). Lunar autumn starts with the seventh month, which usually begins in the first week of August, and many kinds of cicadas in Edo/Tokyo don't begin to cry loudly until late July, and they continue to cry loudly until mid-autumn or later. These autumn cicadas are not long-lived (they only live 1-2 weeks) but simply cicadas of types that mature and mate later in the year. Likewise, dew is primarily an autumn image, but spring dew (haru no tsuyu) and summer dew (natsu no tsuyu) are also fairly common, depending on the context in the hokku.

Chris Drake

. Kobayashi Issa 小林一茶 in Edo .


- More about Ueno in the Edopedia

. Ueno 上野 (Taito ward) .

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Related words

***** WASHOKU : General Information


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- #ueno -
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2/14/2008

Ningyooyaki figure waffles

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Figure waffles (ningyooyaki 人形焼)

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


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Explanation

ningyoyaki, ningyooyaki, ningyoo yaki, ningyoo-yaki 

waffles in the form of small figures
Ningyo-yaki
are small snack cakes, made from cooking batter of flour, eggs and sugar in an iron mold. They are sold both with and without sweet bean paste (anko).
Many come in the form of the seven gods of good luck (shichifukujin 七福神) or the great lantern at the Kaminarimon gate of Asakusa temple.

CLICK for more photos
. . . CLICK here for more Photos !

They come from the Ningyocho-District of Edo.
人形町通り
This main street has many restaurants, teas shops and Japanese style bars (izakaya).
The confectionary stores sell the famous NINGYOYAKI from the area.
This sweet is also sold at Asakusa.



The people of Edo believed in the worship of the seven gods of good luck. Each shrine is located in the Ningyocho district. It takes about an hour to stroll around all the shrines. Each god has its own luck you can receive by visiting the shrine.





. WASHOKU
Benten, Benzaiten Ningyoyaki 弁財天
 
One of the Seven Gods of Good Luck


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A special one is the TAIYAKI
sea bream waffles  鯛焼き taiyaki
kigo for all winter


WASHOKU : Asakusa


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Himeji 姫路名物『お城やき』O-Shiro-Yaki
Castle waffles


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Worldwide use

Figuren-Waffeln

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Things found on the way



Daruma San waffles だるま人形焼
There is a special waffle iron to make them !




. Daruma Yaki だるま焼き  Taiyaki Daruma たい焼き達磨


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HAIKU and SENRYU




新緑に人形焼の香り立つ
shinryoku ni ningyooyaki no kaori tatsu 

among the fresh green
there is the fragrance of
figure waffles

Akane あかね
source : あかね


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Related words

***** . Shichi-Fukujin 七福神 Seven Gods of Good Luck .

***** WAGASHI ... Sweets SAIJIKI


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. Famous Places and Powerspots of Edo .


source : ゆたほん


Ningyoochoo, Ningyōchō 人形町 Ningyocho, Ningyo-Cho
"Doll district", "Doll-maker distsrict"

. 中央区 Chuo Ward "Central Ward" .


- quote -
Ningyocho is sophisticated district of old downtown Edo with history and tradition, located in central Tokyo’s Nihonbashi. This neighborhood with a flair of old downtown Edo is home of Amazake Yokocho street, and is popular among people young and old.


Mechanical figurine clock towers: Symbols of Ningyocho
There are two clock towers on opposite sides of Ningyocho-dori Street. They feature themes of hikeshi firefighters and rakugo comic storytelling.
On the every hour, from 11 am to 7 pm, their figurines move to entertain tourists and others passing by.

The area holds many traditional crafts shops dating back to the Edo period and tasty long-established eateries. One can experience Japan’s unique feel of the seasons that it is becoming harder to find today through seasonal events such as the Flower Festival, chinaware market, and doll market.
Ningyocho gets its name from being a town of dolls (ningyo). In the past, it was a lively town of those involved with dolls, such as doll makers, puppeteers, and puppet theaters. About 400 years ago in Edo era, when the Shogun Ieyasu Tokugawa ruled, Ningyocho was vibrant as the birthplace of Edo Kabuki theater. Puppet shows for the common people too developed into affordable entertainment, gaining great popularity.
The very famous Suitengu Shrine that is said to bring fortune for safe childbirth and childrearing can also be found in Ningyocho. On Inu no Hi* that is said to be a fortuitous day for safe childbirth, many pregnant women and their families come to worship at the shrine.
Ningyocho
is even today colored with the traditions and customs of old downtown and features sophisticated customs. It is popular as a town of tradition, and is lively with visitors of all kinds. Long-standing restaurants, traditional craft shops that exhibit skills passed down from the past, Japanese sweets shops indispensable for the tea ceremony, and more can be found here.
*Inu no Hi, literally “dog day”,
is day in the oriental zodiac that comes once every 12 days. From ages past, the first “dog day” of the fifth month of pregnancy has been a time when pregnant women traditionally wrap their belly in cloth and pray for safe childbirth. As dogs are said to have an easy time giving birth, this is a good time to pray for safe childbirth.
- source : ningyocho.or.jp/english -



. shinise 老舗 a long-established store in Edo .
Ningyoyaki Honpo Itakuraya (Ningyoyaki: small buns with the faces of deities)
Ningyocho Imahan (sukiyaki and shabu-shabu)
Ningyocho Shinodazushi Sohonten (sushi)

- reference : edo ningyocho -

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. Motoosakachoo 元大阪町 Moto-Osaka district .
Chuo ward, Nihonbashi, Ningyocho first sub-district

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. manekineko 招き猫 beckoning cat .

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. Food and Drink with Kappa 河童 .

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[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
#ningyocho #motoosakacho #osakacho #ningyoyaki
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7/11/2008

Kaisoo Kigo BACKUP

[ . BACK to TOP . ]

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BACKUP ONLY ... september 2008


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Seaweed (kaisoo 海草)

***** Location: Japan, worldwide
***** Season: Non-seasonal Topic
***** Category: Plant


*****************************
Explanation

The word "seaweed (kaisoo 海藻)" itself is not a kigo and can be used all year for haiku.

There are however some kigo with individual kinds of seaweed.

Seaweeds are a daily ingredient in Japanese food.


http://home.h03.itscom.net/takagi/sango.files/Kaisou.htm

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Kigo for SPRING

laver, sea lettuce, nori 海苔
early spring

..... 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

... ... ...


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)

Photo Gabi Greve, 1993


drying seaweed -
these dancing shadows
on the sand


© Gabi Greve, with more photos !


...............................................


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


dulse seaweed, red algae (Palmaria palmata) ダルス
North America


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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


This is a little talisman to ward off evil and bring good business. He is sold at the temple Daikaku-ji in Amagasaki during the Spring Festival. Since the Meiji period every year the temple prepares a little Daruma with a short jacket made from a bleached seaweed (konbu) for people who apply for it.

On the seaweed the name and age of the person and his zodiac animal are written and then this is put up at the Family Shelf of the Gods for daily prayer. The sheet of seaweed is fastened with a belt of an auspicious braided red and white cord (mizuhiki). This Daruma helps to ward off evil and disaster and takes on a cold on your behalf (migawari). He is also called "Daruma who wards off evil" (yakuyoke Daruma 厄よけだるま). When the year is over, you bring him back to the temple for consecration and apply for a new one.

The little Daruma is about 5 cm high and used to be made in Osaka but he is now made in Kyoto and is usually called "Tiny Roly-Poly" (mameagari 豆上がり). His face is painted very simply and his head has a golden dot, therefore he is also called "Gold-headed Daruma" (kinten Daruma 金天だるま).

His existence is also based on a play of words. "To feel happiness" (yoro-kobu) becomes "Yoro-Konbu"; you feel happy about getting better after illness or if your daughter finds a good match.

So the seaweed type called KONBU carries an auspicious meaning and is usually part of a meal at the New Year and other auspicious occasions.
Konbu Daruma, by Gabi Greve

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Worldwide use


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Things found on the way



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HAIKU


浮草や魚すくふたる小菅笠
ukikusa ya uo sukuutaru ko suge-gasa

duckweed--
rescuing a fish scooped up
with a little sedge hat


Issa (Tr. David Lanoue)
http://cat.xula.edu/issa/

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昆布一丈爽やかに漁婦たもとなし
konbu ichijō sawayaka ni gyofu tamoto nashi

ten feet of kelp--
in the freshness, the fisherwoman
has no sleeves

Furutachi Sōjin 古舘曹人

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in aquamarine rock-pools
reflections flicker - are gone
seaweed gently swirls


Part of a rengay by
frances ryan
paul t conneally


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青海苔や石の窪みのわすれ汐
aonori ya iwa no kubomi no wasure-jio

green seaweeds -
some seawater is forgotten

in a dent of the rock

Takai Kitoo 高井几董(たかいきとう, 1741~1789)
(Tr. Gabi Greve)

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Seaweed Haiku by Zhanna P. Rader

She shares with him
her Dulse seaweed - the tint
and the taste of her lips...

Just me in the waves...
swimsuit full
of red seaweeds.

Wading knee-deep -
seaweed wraps
around my legs.

Seaweed Cafe
overlooking the marina -
we're lost in the menu.



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Related words

***** Jelly strips (tokoroten)

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WASHOKU SAIJIKI : Kaisoo, sea vegetables

Back to the Worldkigo Index
http://worldkigodatabase.blogspot.com/

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4/05/2008

Edo Shokubunka

[ . BACK to WORLDKIGO TOP . ]
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Die Esskultur von Edo
Edo no shokubunka
江戸の食文化

source : www.kabuki-za.com

External LINKS
Copyright(C) 2002 松竹株式会社 
株式会社歌舞伎座 歌舞伎座事業株式会社


VOL.1 “芝居と食べ物”
NO.20
“芝居と食べ物”の連載を振り返って
NO.19
芝居茶屋の食事-安永3年2月3日-
NO.18
伊達家正月料理
NO.17
芝居茶屋の料理-安永4年8月16日-
NO.16
芝居茶屋の料理-餅-
NO.15
芝居茶屋の料理-菓子(2)-
NO.14
芝居茶屋の料理-菓子(1)-
NO.13
芝居茶屋の料理-そば屋-
NO.12
芝居茶屋の料理-安永2年11月26日-
NO.11
芝居茶屋の料理-食材の肉とは?-
NO.10
芝居茶屋の料理-主食-
NO.9
柳沢信鴻の芝居見物と食事
NO.8
観劇記録の「宴遊日記別録」
NO.7
楽屋のあたり振舞 gakuya
NO.6
歌舞伎座での“かべす”の再現 kasube
NO.5
芝居見物の食べ物
NO.4
芝居見物の楽しさ
NO.3
芝居茶屋
NO.2
江戸の芝居小屋と木挽町
NO.1
中村座の観客席 Nakamuraza

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VOL.2 “江戸の美味探訪”

NO.173 Yokohama port opening
開港当時の横浜
NO.172 Iseebi lobsters
伊勢海老
NO.171 Chuushingura and Fugu
忠臣蔵とフグ
NO.170 Meat in Edo
江戸の肉食
NO.169 Kagurazaka
神楽坂の今昔
NO.168
楽屋の酒宴
NO.167
不忍池と蓮飯 shinobazu no ike, lotus rice
NO.166
魚仙と生作
NO.165
雑司ヶ谷の茗荷屋
NO.164
多摩川の鮎
NO.163 kurimochi chestnut mochi
粟餅
NO.162
花火と役者と刺身 hanabi and sashimi

NO.161 Kasamori no O-Sen
笠森おせんと水茶屋
NO.160
秋田の大ふき
NO.159 ukai cormorants and ayu fish
鵜飼(うかい)と鮎
NO.158 Mizuame sweets
水あめ
NO.157 Tsukudani
鉄砲洲と佃島の佃煮
NO.156 hatsugatsuo first bonito
江戸の初鰹人気
NO.155
日暮里の景観と谷中しょうが
NO.154
浅草寺奥山と雷おこし
NO.153 Hanami box lunch
花見の重箱
NO.152 Carp dishes
鯉の料理
NO.151 Doll Festival dishes
雛の料理
NO.150
梅屋敷の沿革と梅干の効用
NO.149 Kanrobai plums
甘露梅(かんろばい)
NO.148 New Year in Edo
江戸の正月
NO.147 Asakusa Kannon and Asakusa mochi
浅草観音と浅草餅
NO.146
塗箸と割箸 nuribashi hashi
NO.145
酉のまちの土産物 Nishi no machi
NO.144
顔見世月の芝居茶屋
NO.143 kyoka and food
狂句と八百善
NO.142 kikumi chrysanthemum viewing
菊見と菊の花のさしみ
NO.141
重陽の節句の食べ物 chooyoo chrysanthemum

NO.140 Tsukimi and sashimi
月見と刺身
NO.139
鱸と紫蘇と金目鯛 kinmedai
NO.138
鯖と蟹と朝顔
NO.137 mountain ascetics and nigirimeshi !
江戸の山岳信仰と握り飯

NO.136 Ryogoku
両国の涼み船

NO.135 Tanabata offerings
七夕の供え物
NO.134 kujira whale

NO.133
日本橋魚市の魚介類
NO.132
粽と柏餅
NO.131 sakura and seaweed
桜と海苔
NO.130 sakuramochi
桜餅
NO.129
吉原の桜と台の物
NO.128
江戸の雛人形と雛道具
NO.127 buri and fugu
鰤と河豚
NO.126 umemi and dishes for plum viewing
梅見と梅の料理
NO.125 koi, carp
二十四孝と鯉
NO.124 Nihonbashi new year
日本橋の正月
NO.123
三井越後屋と棒手振
NO.122 sweets or fruit
菓子か果物か
NO.121
台の物と鯛
NO.120 shibai chaya no shokuji
芝居茶屋の食事
NO.119
旅籠の食事

NO.117
笹折と散蓮華
NO.116
上戸(じょうご)と下戸(げこ)
NO.115 Water ... mizu no mono
水の物

NO.113 otsumami
屋根船での酒肴
NO.112 hanashoobu
落雁と花菖蒲
NO.111 ajisai and tokoroten
紫陽花とところてん
NO.110 mi no koku tsukemono
巳の刻の漬物売り
NO.109
辰の刻のご飯炊き tatsu no koku gohan
NO.108
潮干狩のいまとむかし shiogari

NO.107 education of children and food
飲食のしつけ
NO.106
祝儀と鰹節
NO.105
式三献と熨斗鮑
NO.104 Inari and inarizushi
稲荷と稲荷ずし
NO.103
芝居茶屋の料理
NO.102 yukimizake, for snow viewing
雪見酒
NO.101
屠蘇と繭玉
NO.100
曽我物と巻狩 soga monogatari
NO.99
日本橋魚市場と『魚鑑』
NO.98 suzuharai and food
煤払いの食べ物
NO.97
頭の竿と黄金餅
NO.96 Chitose ame
千歳飴など
NO.95 nakamise
「顔見せ」の桟敷の食べ物
NO.94 kakesoba
風聞きゝと「かけそば」
NO.93
草津のうばが餅
NO.92 Tsukimi Meeting
月見の宴
NO.91
賀の祝と鰹節
NO.90
干瓢の名産地
NO.89 nijuuroku ya
二十六夜待の料理
NO.88 Tanabata good
江戸の七夕
NO.87
麦湯

NO.85 hamaguri
焼蛤と時雨蛤
NO.84
江戸の評判娘と刺身
NO.83 Zoojooji temple and fish sellers
増上寺と魚売り
NO.82 shiogari
潮干狩とあさり
NO.81 white fish
白魚
NO.80 Hinamatsuri food for doll festival
雛祭の料理
NO.79 white sake
白酒
NO.78
摘み草
NO.77 terakoya at new year
寺子屋の正月
NO.76 Shoogatsu new year
江戸の正月のおせち
NO.75 Mochitsuki
江戸の餅搗き
NO.74
棟上の撒餅
NO.73 momijigari maple leaves and tea
紅葉狩と茶
NO.72 nihachi soba
「二八そば」と「二六そば」
NO.71 tororojiru soup
とろろ汁
NO.70 Konpeitoo sweets
金花糖
NO.69 tsukimi and hamaguri
月見と蛤
NO.68
菓子の外郎
NO.67 awabi
鮑の美味

NO.66 Ryogoku
江戸両国の納涼花火

NO.65 nooryoo ... food to feel cool in the hot season - Ryogoku
江戸両国の納涼

NO.64 kaiseki
納涼と会席
NO.63 River Fish
川魚料理と床、生簀
NO.62
梅屋敷と梅干
NO.61 seeweed in Edo
江戸の海苔
NO.60 Kashiwamochi
江戸の柏餅

NO.59
御殿山の花見と花見弁当
NO.58 Hanami Bento
東叡山の花見と花見弁当
NO.57 sweets and sake
菓子と酒の戦い
NO.56
野菜と魚の合戦
NO.55 Vegetables in Edo
江戸の野菜
NO.54 Fish markets in Edo
日本橋の魚市場
NO.53 Rice in Edo
江戸の米食
NO.52
江戸三座の正月
NO.51 mochitsuki
江戸の餅搗き
NO.50
料理と酒器
NO.49
鍋料理と酒器
NO.48
江戸の鍋料理
NO.47 Nabe hodgepodge eintopf
鍋料理
NO.46 Dengaku and oden
田楽とおでん
NO.45
八百善と『料理通』
NO.44 Tsukimi dango
月見と団子
NO.43
書画会と河内屋 Kawachiya
NO.42
百川と卓袱料理
NO.41 Sumo and Tai fish
相撲と鯛の焼物
NO.40
朝顔煎餅
NO.39 noodles for Tanabata
七夕の素麺
NO.38 selling cold water
冷水売り
NO.37 rakugan
落雁
NO.36
練羊羹と船橋屋
NO.35 kashiwamochi
柏餅
NO.34
江戸の菓子屋
NO.33 Sumidagawa no Sakuramochi
隅田川の桜餅
NO.32 shiogari
潮干狩
NO.31 hinamatsuri doll festival
ひなまつり
NO.30 shiruko
汁粉
NO.29
吉原の弾き初めと名物 yoshiwara
NO.28
七福神と吉原の料理
NO.27 yakiimo sweet potatoes
焼芋
NO.26 Dango
江戸の菓子 -団子-
NO.25
江戸の菓子 -飴と飴売り-
NO.24 Sweets, Manjuu
江戸の菓子 -まんじゅう-
NO.23 Sushi
すし-すし屋の案内-
NO.22
すし-押しずし-
NO.21 nigirizushi
すし-握りずし-
NO.20 Sushi
すし-すしの移り変わり-
NO.19
てんぷら屋
NO.18 tenpura
てんぷら
NO.17
役者に見立てた瓜の評判
NO.16 gourds and melons
西瓜
NO.15
鮎料理
NO.14 Sashimi
刺身と刺身屋
NO.13 katsuobushi and dashi
鰹節のだし
NO.12
江戸の初鰹
NO.11 Edo Time egg dishes
江戸時代の卵料理
NO.10
扇屋と卵焼
NO.9
飛鳥山と花見弁当
NO.8 Tofu Dengaku
豆腐田楽
NO.7 dengaku
甲子屋と田楽
NO.6
鯛は魚の第一位
NO.5 ushiojiru
“平清”と潮汁
NO.4 shoojin ryoori vegetarian dishes
蓬莱屋と精進料理
NO.3 wakamochi
黄金の若餅



*****************************
Related words

***** WASHOKU : General Information

. - - - Welcome to Edo 江戸 ! - - - .

. Thirty-six Fashionable Restaurants of the Eastern Capital .
(Tôto ryûkô san-jû-rokkaiseki, 東都流行三十六會席 / 東都流行三十六会席 )
Utagawa Kuniyoshi

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5/22/2012

Tokyo Sky Tree Senbei

[ . BACK to WORLDKIGO TOP . ]
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Tokyo Sky Tree 東京スカイツリー

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


*****************************

Explanation


東京そらの木煎餅(R)


Tokyo Sky Tree Senbei

from the shop Mirin Do みりん堂
source : allabout.co.jp

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The people of Edo loved . puns (dajare 駄洒落) .
and the poeple of Tokyo do too, even in our modern times.

Tokyo is situated in the Musashi plain 武蔵平野
MU SA SHI 。。。六三四 - 6 3 4
So when the tower had to be just a bit higher than the tower in China, they decided to make it

634 meters high.

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World's tallest Tokyo Sky Tree to open

The world's tallest tower, Tokyo's 634-meter Sky Tree, opens on Tuesday.
The tower has two panoramic observation decks, at 350 and 450 meters above ground. On a clear day, it offers a view of Mt. Fuji on the horizon.

After a ribbon-cutting ceremony at 10AM, the woman who named the tower will visit the observatory. At noon, the doors will open to the public.
7,500 people won a lottery to ascend the broadcasting tower on its first day.

The tower's operator issued advance tickets for the first 50 days.
It is recommending that visitors use public transportation as the roads around the tower are likely to be congested.

Tokyo Sky Tree opens to the public
Tokyo's latest landmark has opened to an eager public. Standing 634 meters high, the Tokyo Sky Tree is the world's tallest tower.
The broadcasting tower with a modern truss exterior stands in the old quarters of Sumida Ward in Tokyo. It has two observation decks at 350 and 450 meters.

After a ribbon-cutting ceremony on Tuesday morning, a woman who named the structure and her son became the first to ascend.
On the ground, many more were waiting in line from early morning. They were welcomed in at noon, and quickly boarded elevators for the 50-second ride to the first observation deck.
Rain and clouds unfortunately hampered the tower's panoramic view of Tokyo -- and the sight of Mount Fuji in the distance on a very clear day.
But the visitors still appeared to enjoy the climb, the structure's brand new interior, and its displays of maps and other items.

8,000 people are due to visit the tower on the opening day. They are the lucky ones who won lotteries to purchase advance tickets.
The tower's adjoining commercial complex also opened. Together, about 200,000 people are expected to visit the tower and complex on Tuesday.


Skytree may pump over $2 bil into Japan's economy
Local municipal officials estimate that the economic ripple effects of Tokyo Skytree will bring more than 2 billion dollars a year to Japan.
They say the tower and nearby commercial facilities are expected to attract nearly 21 million visitors annually.
Those visitors are forecast to spend about 990 million dollars in admission fees for the tower's observation decks and at restaurants and shops.
The officials say sales of various businesses across the country will also increase by about 1.2 billion dollars.
The actual total economic impact is believed to be even greater as the estimate does not include revenues from the aquarium and the planetarium located in the tower compound.

source : NHK World News - May 21, 2012




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Tokyo Skytree (東京スカイツリー, Tōkyō Sukai Tsurī
is a broadcasting, restaurant, and observation tower in Sumida, Tokyo, Japan. It became the tallest structure in Japan in 2010 and reached its full height of 634.0 metres (2,080 ft) in March 2011, making it the tallest tower in the world, displacing the Canton Tower, and the second tallest structure in the world after Burj Khalifa (829.84 m/2,723 ft).
© More in the WIKIPEDIA !


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東京スカイツリー

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Worldwide use



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Things found on the way


Daruma and the Sky Tree
山田るまブログ




source : yamadaruma.laff.jp


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solamachi ソラマチ  - the shopping mall

soramachi 空町  "village in the sky"
Many shops imitate the atmosphere of Edo.


もんじゃ お好み焼き Monja and Okonomi yaki
One of the many shops in the Sky Tree compound.




source : barbee.exblog.jp


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Skytree has elevator glitch on first day

Despite cold and rainy springtime weather Tuesday, Tokyo Skytree attracted thousands of people to the new landmark as the world's tallest tower opened to the public.
But the first day didn't go off without a hitch. High winds forced two elevators to halt at around 6 p.m., stranding visitors in the No. 2 observatory, 450 meters above the ground.
The elevators soon resumed operations, but at 7:36 p.m. the No. 2 observatory was closed due to the wind.

Skytree Town is a commercial complex combining the 634-meter-tall broadcast tower, an aquarium, a planetarium and the Tokyo Solamachi complex, which boasts 312 shops and restaurants.
source : Japan Times, May 23, 2012


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Tower Donburi タワー丼 tawaa don
sold at a shop in Asakusa



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HAIKU and SENRYU



Tokyo Sky Tree -
a new inspiration
for new heights


Gabi Greve, May 22, 2012


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Silent Night-
the Tokyo Sky Tree
luminescent green


Angelee Deodhar
Winter 2013



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Related words

***** . Tall buildings and towers and haiku .


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