WASHOKU - Japanese Food Culture and Cuisine: Search results for asakusa

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4/05/2008

Edo Shokubunka

4/01/2008

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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.

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 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 !

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

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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 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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#ningyocho #motoosakacho #osakacho #ningyoyaki
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1/15/2008

NEW YEAR FOOD

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The Japanese Food Saijiki

和食歳時記　　

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New Year Food, Neujahrsessen

***** Location: Japan
***** Season: New Year
***** Category: Humanity

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Explanation

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

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

The Japanese New Year lasts for three days, when the housewife is not supposed to do any cooking, except for the New Year Soup. So all is prepared in beautiful boxes (jubako 重箱) and served to the family and to the many seasonal visitors. Sharing the food with visitors was the custom called kuitsumi 食摘み, くいつみ during the Edo period.

There are usually three layers of the boxes, the first contains the entree and hors d'oeuvre, the second has the fish and the lowest one the boiled vegetables. Sometimes there is a fourth box with more side dishes.

Most dishes are choosen because they are "engi ga yoi", auspicious of some kind, with a pun.
Japanese are very fond of engimono of all kinds.

. Engimono 縁起物 little things for good luck .

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Collectively known as osechi ryori, these dishes are served generally on the first three days of January, usually at breakfast, when the whole family is together. Tradition has it that they will bring good health to all throughout the year. This cuisine is beautifully arranged in tiered lacquered boxes called jubako.

The name of each osechi food has a fortuitous meaning, either through a play of words or the resemblance of the food with an auspicious item.
For example:

Kazunoko (herring roe) symbolizes prosperity for one's descendents because this delicacy consists of many eggs.
Kuromame (black boiled beans) symbolizes being hardworking or industrious.
Gomame (small dried sardines) symbolizes a bumper crop or rich harvest.
Kobumaki (rolled seaweed) symbolizes pleasure or delight.
Ebi (prawn) symbolizes a wish for long life.

Another New Year's favorite is ozoni, a soup containing sticky rice dumplings (Omochi). Every area has its own recipe. People from the Kanto district, for example, like the soup seasoned with soy and square rice dumplings, while people from the Kansai district prefer soup made with miso (fermented bean soy paste) and round rice dumplings.
http://www.ajinomoto.com/traditions/winter_02.html

Sechi burumai 節振舞 (せちぶるまい)
treating visitors to New Year Food
sechi ae 節餐（せちあえ）, toshi no ae 年の餐（としのあえ）
day for eating sechi food, sechi no hi 節の日（せちのひ）

"rice in a bowl", ooban 椀飯（おうばん）
entertaining visitors, ooban burumai 椀飯振舞（おうばんぶるまい）

New Year's Food, sechi ryoori 節料理（せちりょうり）
visitor for the New Year's Food,
sechi kyaku 節客（せちきゃく）
special guest room for this occasion,
sechi zashiki 節座敷（せちざしき）

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Acharazuke 阿茶羅漬 (あちゃらづけ, 阿茶羅漬け)
sliced turnips in vinegar dressing

A typical dish of Kyoto and the Kansai area. Radishes and turnips are used most often and some cut kombu seaweed and carrots are added. A special vinegar brew with soy sauce, sugar and sweet ricewine is added (sanbaizu 三杯酢).
It is often eaten at the end of a course.

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Bai no mi 海蠃の身 (ばいのみ) flesh of the bai conch
Babylonia japonica （貝、蛽、海蠃、海螄, バイ）
CLICK for photo !

The shell has the form of half a circle, with some black spots. It ressembles the tanishi shells of the rice paddies, but is a bit longer. It lives in the sandy beaches of many bays.
The white flesh is boiled in sweetened soy sauce. The shells are used by children as spinning tops.

Since poor farmers in the Edo period could not afford expensive food, they also used the normal tanishi conches as food. These were called
nishizakana 螺肴 (にしざかな) , conch snacks.

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chokudaigashi 勅題菓子 (ちょくだいがし)
sweets served for the New Year Imperial Poetry Contest
shokudaika 勅題菓（ちょくだいか）gyodaigashi御題菓子（ぎょだいがし）
. . . CLICK here for Photos !

Chorogi 草石蚕 (ちょろぎ) knotroot , Knollenziest
甘露子, 滴露, 丁呂喜,、長老木

Stachys sieboldii（Stachys affinis).
The roots are colored with red shiso perilla juice to make an auspicious color. They are often served together with black beans. This plant has been introduced from China during the Edo period. It is alse a medicinal plant and now available during the whole year.

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Daikon iwau 大根祝う (だいこんいわう)
"celebrating with radish"
decorating radish, daikon kazaru
大根飾る（だいこんかざる）

It is often placed above the kagami mochi.
This decoration was used for the ceremony of . . . "strengthening the teeth", hagatame . 歯固.
The radish can also be put into zoni soup later.
Radish is a typical vegetable of winter, good for digestion and has been the subject of Japanese poetry since olden times.

Radish (daikon) Pickled radish, takuan.

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Fukucha ... 福茶 "Good Luck Tea"
..... oobuku, oofuku　大服
..... oofukucha, oobukucha　大福茶 , 皇服茶
..... ofukucha　御福茶

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Ganjitsu no Sechi-E 元日節会
Audience and Reception of Politicians

Introduced after the Meiji Reformation. The Emperor meets with the politicians for a first audience and exchanges a glass of ricewine.

Hare no Gozen 晴の御膳 Official Lunch Reception
Hare no Omono 晴御膳　はれのおもの
..... Gozen no gi 御膳の儀
In the Phoenix Hall of the Imperial Palace. Now it can be held on any of the first three days of the new year.

The menu was composed first in the Heian period and is still served today.

vinegar, ricewine, salt and soy sauce, the four condiments

plum branches, baishi 梅枝（ばいし）
Rice flouer was kneaded into the shape of plum branches. They were fried in oil before serving.

peach branches, tooshi 桃枝（とうし）
The same as the plum branches, but in a different form.

"scorpion snack", kakko かっこ　餲餬, □餬
Snacks kneaded with wheat flour, in the shape of a scorpion (蝎すくもむし sukumomushi). They were either fried or steamed. Also called kappei かっぺい. pei ぺいwas another word for mochi 餅.

dumplings with cinnamon, keishin けいしん　桂心
Wheat or glutinous rice flour and medical cinnamon where kneaded into a form of a three-cornered priest hat. Fried in oil.

round dumplings, tsuishi　ついし鎚子
made from flower, rolled round like "bullets", or round "like satoimo potatoes", then fried or boiled.

"navel cakes" densei, tensei てんせい黏臍/ （でんせい）
dumplings with a shape of the human navel. Made from flower, then fried.

crackers, hitsura, hichira, hira ひつら,ひちら饆饠
Made from rice flour mixed with foxtail millet (awa) and millet (kibi). Round and flat types of bisquits, almost like our rice senbei these days.
Others are made of wheat flour and inside is anko sweet bean paste. hira ひら
Also a kind of mochigome 糯米 is used.

dumplings, danki だんき　団喜, kankidan 歓喜団
Made from wheat flour and flour of green beans (edamame), with some poppy seeds (keshi) and dried lotus. Fried in sesame oil. Today they are still used as offerings in Buddhist rituals.
Also called danki 団喜（だんき）.
Modern seijoo kankidan 清浄歓喜団 have the ingredients wrapped in the dough like a pouch.
. . . CLICK here for Photos !

Others (altogether there are 14 differenr types
14種の果餅（かへい）kahei

dumplings, konton こんとん　昆飩餛飩
round dumplings with minced meat and vegetables, served with broth

noodles, sakubei さくべい　索餅
The oldest form of the noodles, sakubei, produced by adding rice powder to flour, was introduced from China in the eighth century. Now we have udon and soomen nodles.

crackers, senbei 煎餅
Wheat flour and rice flour are mixed, rolled round and fried in oil. The beginning of our senbei.

dumplings, hakutaku 餺飥（はくたく）
Wheat flour is kneaded and rolled flat until they are all of the same size. Tooshi Chooja of the Fujiwara clan ate them always at the shrine Kasuga Taisha.
Now they are called Hootoo ほうとう, a kind of udon, a speciality of Yamanashi pref.
Yamanashi : Hootoo noodles

The above types of snacks were also introduced from China in the Heian period. There are eight famous snack from China (hasshuu no karagashi, yakusa no kara kudamono 八種の唐菓子, 八種唐菓子). This custom of serving them shows the strong influence of the Chinese culture on the aristocracy during the Heian period. The lists do differ in including various snacks.

They are mostly made of rice or wheat flour, kneaded into auspicious shapes, filled with minced meat or vegetables and fried for consumption. They were also called "fruit" kudamono 果物.
KU meand KI, tree, "ki no mono" like nuts. These snacks were made from the fruits of trees also.
Another old meaning of KUDAMONO is "fish snacks to be eaten with ricewine".

Snack from the Heian Period

http://evagenji.hp.infoseek.co.jp/kudamono1.htm

http://www.meikatanbou.com/chi_/chi_w/w_s055.htm
http://www2u.biglobe.ne.jp/~heian/kenkyu/gourme/okasi.htm

and

Hagatame, O-Hagatame (teeth strenghtening)
tooth hardening, teeth hardening
hagatame 歯固歯がため　はがため

rice cakes for strengthening the teeth
..... hagatame no mochi 歯固の餅　はがためのもち
Diamond Petal Rice Cakes
..... hishi hanabira mochi, 菱葩餅ひしはなびらもち

ooooooooooooooooooooooooooooooooooooooooooooo

quote
Tang confectionery
Japan sent envoys to the Sui and Tang Dynasty from the Asuka period to the beginning of the Heian period. They brought back eight Tang confectioneries (唐菓子 ,Tō-gashi or kara-kudamono) and 14 grain flour-based confectioneries (果餅) and the recipes. The Tang confectioneries were kneaded wheat flour and rice flour, and fried in oil. These were more advanced than the confectionery technology of Japan in those days. They were served at the Imperial Court and offered to Shintoist and Buddhist deities.
According to one view, a dark brown sugar was also brought back from China by Jianzhen who came to Japan from the Tang in this period. However, since sugar-refining technology was not introduced to Japan at this point, the sugar was very rare and was treasured like a medicine. Generally, the syrup that resulted from boiling the sap of Grape ivy down (甘葛煎 ,amazura-sen) was used as a sweetener at this time.

During this period, many diaries and tales were written among upper class and aristocrats. The Tale of Genji, The Pillow Book and The Diary of Izumi Shikibu have some episodes about confectionery. Moreover, the records manifesting a life situation also increased with improvement of a government institution. They are how we know confectionery culture of those days.

Tang confectioneries
Major eights: Baishi, Danki, Hichira, Kakko, Keishin, Tensei, Tōshi and Tsuishi.
Others: Buto, Fuzuku, Heidan, Hōtō (According to one theory, it is an archetype of Hōtō hootoo), Kakunawa, Konton, Magari, Mugikata and Sakuhei (sakubei).
Aozashi: It is made of parched green wheat flour and twisted like a thread.
Kezurihi: Shaved ice flavored with amazura-sen syrup. It is called kakigori today.
..... Some mochi-based confectioneries. For example:
Tsubaki mochii: A mochi flavored with amazura-sen syrup.
Inoko mochii: A mochi shaped as a wild boar piglet.
©　More in the WIKIPEDIA !

. WASHOKU
Neujahrsessen bei Hofe

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Gomame ごまめ , 五万米（ごまめ)
"preparing the fields", tatsukuri 田作（たづくり））
kotono bara 小殿原（ことのばら）

Small dried sardines, broiled in sweetened soy sauce. They are also served on other felicitous occasions. During the Edo period, farmers prepared fertilizer for the fields from small sardines and ash from the hearth.
These fish are eaten with the wish for a bountiful harvest.

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hatsutawara 初俵（はつたわら）"first bundle of rice"
first namako Holothurie (Seewalze, Seegurke)
tawarago 俵子たわらご , 俵魚（たわらご）
kinko 金海鼠（きんこ）, iriko 煎海鼠（いりこ）

Haze 葩煎 (はぜ) "popped" rice
"rice flower", komebana 米花（こめばな）
vendor of haze, haze uri 葩煎売（はぜうり）
bag to sell haze, hasebukuro 葩煎袋（はぜぶくろ）
Prepared from roasted glutinous rice (mochigome). The result looks like a white "flower" of the rice. It was often served to visitors.
It was often placed on a special decoration shelf (hoorai dai 蓬莱台) which symbolized the Buddhist mountain Horai in China, where people would live forever.
This custom has died out, but even nowadays some of this popped rice is sold at the festival of some temples and shrines in Osaka.
komebanatoo 米花糖 sugar like "rice flowers"
in the colors green, yellow, red, pink and white, which looks gaudy.

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Hirakimame 開豆 (ひらきまめ) "open" boiled soybeans
Some beans open a bit when boiled. They are picked out especially and added on an extra dish. This is a word play with "opening the good luck", kai-un 開運.

Hiraki goboo 開牛蒡 (ひらきごぼう) "open" burdock
"divining sticks" burdock, sangi goboo 算木牛蒡（さんぎごぼう）,
"crushed" burdock tataki goboo 叩牛蒡（たたきごぼう）
The long burdock roots are inscised various times and boiled long as they are. They resemble the divining sticks of temples and shrines. Sometimes the burdock is crushed. Sesame is added for flavor.
Wish to become as strong as the burdock root in the coming year.
In Kansai, it is used instead of kuromame black beans for the three side dishes (mitsuzakana).

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Imogashira 芋頭 (いもがしら) tubercle of taro potatoe
imo no kami 芋の頭（いものかみ）, kashira imo 頭芋（かしらいも）
celebrating with taro, imo no kami iwau
芋の頭祝う（いものかみいわう)
imogashira iwau 芋頭祝う（いもがしらいわう）

This is a pun with the word "kashira", being the head of a group, and is therefore considered auspicious food.
It is either put into the zoni soup or prepared boiled as a side dish.

CLICK For original link ... www.kashiwashobo.co.jp

Scened of Edo
Vendor of things for the new year, including the taro potatoes

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Kagami mochi ... 鏡餅　 ... Decoration Rice cakes for the New Year
Their decorations are full of auspiciuos symbols.

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Kazu no ko 数の子 (かずのこ) , 鰊鯑（かずのこ）
kado no ko かどのこ
shio kazunoko 塩数の子（しおかずのこ）

Herring roe. Herring is also called "kado" in the language of the Ainu. The name derived from kado-no-ko "children of kado fish". it comes dried or salted and is a MUST for the New Year. Because there are millions of eggs in a herring ovary, it symbolizes good luck with many children and generations of the family.

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Kirizanshoo 切山椒 (きりざんしょう) desert dish
lit. "cut mountain pepper"

A kind of sweet made from rice flour, sugar and mountain pepper. It can be cut and served over a bowl of rice for a quick snack. It is usually served steamed, which enhances the fragrance of the pepper. It is supposed to brick luck with money affairs.
A prepacked cake of this kind is also sold at the New Year Fair "Tori no ichi" at Asakusa, Tokyo.

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Kobumaki, konbumaki, kombumaki 昆布巻き (こぶまき)

A roll of tang containing dried fish simmered in sweetened soy sauce.
A play of words with yorokobu, to have pleasure, to enjoy something.
Some saijiki do not list this as a kigo.

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Kohada no awazuke 小鰭の粟漬 (こはだのあわづけ)
Spotted shad pickled in foxtail millet

Typical New Year Food of the Kanto area. Fish of medium and small size are placed in a foxtail millet pickles mixture. This preparation can stand for many days and is therefore suitable for the cold food of this season. To get rid of all the small bones the fish is cut into three slices and salt added to the pickles mixture. When take out of the mixture, it is simmered in sweetened vinegar.

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Kuitsumi 喰積 (くいつみ)
juuzume 重詰（じゅうづめ）, juuzume ryoori 重詰料理（じゅうづめりょうり）
kumijuu 組重（くみじゅう）, kuitsugi 食継ぎ（くいつぎ）
o-tegake お手掛（おてかけ）
o-torizome お取初め（おとりぞめ）

Rice and food to be shared with visitors. Includes chestnuts, dried persimmons, soure oranges, konbu seaweed, popped rice and dried abalone. All this food represented auspicious symbols for the new year.

. . . Haiku with KUITSUMI

喰つみも子隅の春と成にけり
kuitsumi mo ko sumi no haru to nari ni keri

stockpiling rice
for Little New Year's...
little nook of spring

Kobayashi Issa
Tr. David Lanoue

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Kuromame 黒豆　（くろまめ）black beans

mame also means diligent hardworking and healthy, so the beans are eaten with the wish to stay healthy and not experience any disaster in the coming year.

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Musubi konbu 結昆布 (むすびこんぶ)
finely cut kombu seaweed
musubi kobu 結びこぶ（むすびこぶ）
mutsumi konbu 睦み昆布（むつみこんぶ）
It is placed in the "Lucky Tea" and the zoni soup.
A play of words with yorokobu, to have pleasure.

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Noshi 熨斗 (のし) abalone decoration
long noshi, naganoshi 長熨斗（ながのし）
abalone noshi, noshi awabi 熨斗鮑（のしあわび）
打熨斗（うちのし）、
thin abalone, usu awabi 薄鮑（うすあわび）

A thin strip of dried abalone wrapped in folded red and white paper or served on a piece of green bamboo. It used to be eaten, but since the Edo period became a piece of decoration. Because the meat of the abalone tends to strech long, it is a symbol of the long and good human relations. Now even paper imitations of a noshi can be used.

Noshibukuro, envelop for presenting money

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Oobuku, oofuku　... 大服
New Year's Tea, Good Luck Tea (fukucha)

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Oshi ayu 押鮎 (おしあゆ) pressed sweetfish
The fish is salted and kept in a pot with a heavy stone on the lid for pressing.
This food was used for the ceremony of . . . "strengthening the teeth", hagatame . 歯固.
Because of its fast growth during just one year it is auspicious to eat it during the New Year days. It is a speciality of the Tosa area of Shikoku, but now eaten all over Japan.
It is also called "fish of one year", nengyo 年魚.
It is now the prefectural fish of Gunma.

押鮎や日に日に十句たまりゆく
oshi ayu ya hi ni hi ni tooku tamariyuku

pressed sweetfish -
every day, every day
10 more new haiku

Ozawa Katsumi 小澤克己

source : 　鮎 ..62句
Tr. Gabi Greve

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Ryoo no mono 料の物 (りょうのもの) two side dishes
..... 両の物（りょうのもの）
Beside the main tray with New Year food, there are two small dishes, one on each side, which contain some beans or other vegetables. This is an old custom of decoration from Kyoto.
Sometimes they are also placed on both sides of the zoni soup container.
Open soybeans, open burdock and fern are used most often for these dishes.

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Sainichi 斎日, さいにち Fasting day, sixteenth day

During the season of the New Year and O-Bon, on the sixteenth day,the memorial day of Enma, King of Hell, everyone took a day off and fasted. Servants and monks and sometimes even the prostitutes were sent home for a general holiday (yabu iri, yabu-iri 薮入), so the stores closed early and most people stayed at home with the family. Holidays like this for the servants were not common during the Edo period, where they had to work seven days a week the whole year.

. The First Lunar Month　一月 ichigatsu - in Edo .

けふこそは地獄の衆もお正月
kyoo koso wa jigoku no shuu mo o-shoogatsu

today even the
hordes of hell celebrate
the new year

Issa, 1820 (Tr. David Lanoue)

Haiga by Nakamura Sakuo

Sakuo san translates "jigoku no shuu" not as the demons, but the humans that had fallen to hell after death and are usually maybe eaten by the demons. These poor sould had a day off, since the demons and all else were on a fast.

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薮入の大輿の通りけり
yabuiri no oomikoshi no toori keri

Servants' Holiday--
the great festival shrine
passes by

Kobayashi Issa
(Tr. David Lanoue)

Read more
Emma (Enma ten, Enma Oo) 閻魔天、閻魔王)
The King of Hell and Haiku

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やぶ入やきのふ過たる山神楽
yabuiri ya kinoo sugitaru yama-kagura

home for a day --
the Hachiman shamans
danced yesterday

This hokku was written in Edo on 1/22 in 1804, so Issa is imagining, probably based on a memory or on something he has heard, a scene near Kyoto on 1/16. The 16th is the day when servants are allowed to return to their parents' houses to celebrate New Year's and when wives who live some distance from their natal homes return home for a day. Before Japan imported its lunar calendar from China, the day of the first full moon of the year, 1/15, may have been more important than 1/1, when the lunar year begins on the Chinese lunar calendar. By Issa's time, however, marriage had become patriarchal under warrior-class rule, and 1/1 was called Big New Year's and 1/15 was called Small New Year's. The latter was also called Women's New Year's, onago no shougatsu, and in rural areas women generally became a year older on 1/15, while men became a year older on 1/1. Both 1/15 and 7/15 were times when ceremonies were held to welcome back the spirits of the dead, and the return of wives and servants was originally for the purpose of greeting the spirits of their ancestors together with their families. On the other day of returning home, 7/16, people who went home were able to join in the ceremonies to greet their ancestors, since the large O-Bon Festival of Returning Souls was held from 7/14 to 7/16, but probably because there were two New Year's Days in the first month, Big and Small, those who returned to their hometowns on 1/16 were too late to join in the ceremonies for ancestors on 1/15. This is the situation Issa's hokku assumes.

Women from the villages around Kyoto were in great demand in the city, where they were hired as servants and maids and given lessons in "high" culture by aristocratic and merchant families, and the majority of returnees from Kyoto to the countryside around it were women, so I'll refer to the servant or wife who returns in Issa's hokku as "she." The woman's parents live a few miles south of Kyoto near Mount Otoko, literally Male Mountain. On that mountain was a very large and famous Shinto shrine and Buddhist temple complex (in Issa's time Shinto shrines and Buddhist temples were usually located next to each other and shared the power of the place), with the shrine being dedicated to Hachiman, the god-bodhisattva of shamanic flags, bows and arrows, and rice paddy fertility.

The shrine is called the Iwashimizu Hachiman Shrine, and the woman's family probably made a pilgrimage up the mountain the day before and watched sacred kagura dancing by the shrine's female shamans, whose dance was believed to welcome back the returning souls of ancestors on 1/15. The woman's parents may also have prayed at a large bonfire on the night of 1/15 in which all the implements and decorations used at Big and Small New Year's were burned and thereby sent back to the other world. By the time the woman returns to her home on the 16th, the ceremonies and festivities have finished, and she is unable to greet her own ancestors' souls directly, when they descended to the shrine. All she can do is pray from a distance, after their souls have returned to the other world. She must be very glad to see her family, but she also feels a day late and a bit empty. If she is a returning wife, then on 1/15 she probably had to go with her husband to pray to her husband's ancestors, so the sense of returning late must make her return bittersweet.

Tr. and comment by Chris Drake
Translating Haiku Forum

. Kagura Dance - Sato Kagura 里神楽 of Shinto Shrines .

. Iwashimizu Hachimangu 石清水八幡宮.

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Shida ... 歯朶しだ　 ... Fern　
Fern and the Seven Herbs of Spring

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suwaridai, suwari dai 据り鯛 (すわりだい) "seated sea bream"座り鯛／据わり鯛
Four grilled sea breams are put on a plate with the heads and tails up.
This kind of decoration is also used for other celebrations.

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Toso iwau 屠蘇祝う（とそいわう）
celebrating with spiced ricewine
spiced ricewine tosozake 屠蘇酒（とそざけ）
bag to prepare this, tosobukuro 屠蘇袋（とそぶくろ）
spices for toso, toso san 屠蘇散（とそさん）、
life-prolonging spices for toso, toso enmeisan
屠蘇延命散（とそえんめいさん）
nenshu, ricewine of the year 年酒
... toshizake としざけ
nenshi zake 年始酒（ねんしざけ）
nenshu iwau 年酒祝う（ねんしゅいわう）

A sip of this mulled wine will bring long life!
It contains the extract of various spices and herbs.
The toso spices mixture originated as a prescription of the famous Chinese physician Hua Tuo in the period of the Three Kingdoms.
It contains Japanese pepper, rhubarb, Chinese bellflower, Radix asiasari, Apiaceae or Umbelliferae, cinnamon powder, dried ginger, Atractylodes Japonica and a few others.

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Zoni... 雑煮　(ぞうに) New Year Soup
Mixed vegetable soup for the new year is eaten on January first in the morning, usually after the first shrine visit and prepared with the first well water (wakamizu, see below) .
In Western Japan, it is the custom to add a lot of yellowtail (buri) to the broth of vegetables. The soup is seasoned with white miso and the mochi are round.
In Kanto the soup is prepared with soy sauce and the mochi are square.

People greet each other on the first of January:
What did you eat in your zooni?
After that, no hot food was eaten until January 4, to give the housewive and the kitchen and hearth deities a short holiday.

Every family has its own recipe of how to prepare it, handed down from mother to daughter as the "taste of mother".

zooni iwau ... 雑煮祝う To celebrate with zoni New Year Soup
and more ZONI KIGO.

First Water, "young water" (wakamizu) Japan.
Including more kigo of this water-drawing ceremony.

mochinashi zooni 餅なし雑煮
new year zoni soup without mochi
from the Iya valley, Tokushima. With ishidoofu 石豆腐 "stone tofu".

gomadare zooni 雑煮　胡麻ダレ zonimochi with walnut sauce
from Iwate, where the mochi are dipped in a thick sauce of ground walnuts and miso paste.

insutanto zooni インスタント雑煮 ready-made zoni soup
from various regions of Japan, you only have to poor some hot water on the mix in the plastic pot.
The perfect treat for a lonely-living person in our modern world.
. . . CLICK here for Photos !

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otoso Seasoned rice wine, kind of herbal medicine

Other dishes not KIGO

baigai バイガイ, ばい貝, 梅貝 small water snails
. . . CLICK here for Photos !
A play of words with BAI, to come back to you manifold. 福が倍にくる
a speciality of the Noto peninsula and Sea of Japan coast. They are prepared as sashimi, sushi or tsukudani broiled in soy sauce. They taste rather sweet.
Children used the empty shells to play with.
Die ostasiatische Meeresschnecke (baigai) ist in gesüßter Sojasauce gekocht eine besondere Delikatesse. Die armen Bauern der Edo-Zeit verwendeten stattdessen Teichschnecken aus den Reisfeldern. Die Schneckenhäuser dienten den Kindern als Kreisel für die Neujahrsspiele.

Chikuzen-ni 筑前煮 "boiled vegetables from Chikuzen area.
Gameni mixed vegetables and chicken. Fukuoka

datemaki 伊達巻　(だてまき) sweet rolled omelette
It reminds us of the daimyo Date Masamune, who always wore a gaudy outfit. So we can wear it at least once a year. and MAKI is maku, rolling in new culture and education for the future, also becoming more intelligent in aquiring such education.

hinode ebi, hinodeebi,hinode-ebi 日の出海老
"prawns for the first sunrise" boiled

kachiguri 搗ち栗／勝ち栗 dried chestnuts
A pun on the word katsu 勝, to win. These dishes were also served when a samurai returned home victoriously.

kurikinton, kuri kinton くりきんとん　栗きんとん, 栗金団 sweet potatoes and chestnuts mashed
Brings wealth for the coming year. The yellow color reminds us of golden pieces of money (koban).
KURI can change bad luck into good one. (hikkuri-kaesu)
KIN 金 implies money.

kuwai 慈姑 (くわい) arrowhead
Sagittaria trifolia. Pfeilkraut

Since its buds sprout quite visible, it is an auspicious food for "me ga deru", to have good luch (eyes coming out). It can be cut with six corners to resemble a little bell.
arrowhead, kigo for early spring
Suita kuwai 吹田くわい arrowhead from Suita town, OsakaKuwai Zooni くわい雑煮

namasu なます　vinegared vegetable dish
to keep for many days
usually koohaku namasu 紅白なます in the auspicious colors red and white.
made from radish and carrots
. . . CLICK here for Photos !

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red and white auspicious renkon dish

renkon 蓮根レンコン lotus roots
. . . CLICK here for Photos !
Lotoswurzeln
It is an auspicious food,since you can see through the holes of the root "into the future", saki ga mitooseru　先が見通せる, mitooshi ga kiku 見通しがきく, which is lucky. Therefore lotus dishes are always prepared for auspicious situations, festivals and the New Year food.
Lotus roots as food

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tazukuri たずくり young dried sardines (gomame) with seasoning
Wish for a good harvest.
Seasoned with sake, mirin and white sesame seeds.

uchiawabi, uchi awabi 打ち鮑 flattened abalone
auspicious pun about striking an enemy down (utsu 打つ).
These dishes were also served when a samurai returned home victoriously.

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yanagibashi やなぎばし chopsticks made from willowtree wood
The middle part is thickest. To use them for eating brings good fortune to the kids and grandkids and more descendants.
. Chopsticks as KIGO for the New Year 　

yatsugashira ヤツガシラ / 八つ頭 "eight eight heads"
satoimo サトイモ Taro as kigo
Just as this parent potato has many child potatoes (sprouts), we eat it with the wish for many children and further generations.
. . . CLICK here for Photos !

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Worldwide use

China

Chinese New Year's rice cake (Chinese: Nian gao 年糕)
is a special kind of cake made of stick rice. Eating nian gao symbolizes elevating oneself higher in each coming year.

. . . CLICK here for Photos !

passing Chinatown...
the scent of nian gao wafts
my way home

Chen-ou Liu, Canada

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Things found on the way

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HAIKU

皺面にとそぬり付るわらひ哉
shiwazura ni toso nuritsukeru warai kana

he smears New Year's sake
all over his wrinkled face ...
what a laugh

Kobayashi Issa, 1821

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

***** Pounding Rice (mochi tsuki) for the New Year Mochi

***** The New Year and its Kigo (shin nen)
essen zum Neuen Jahr

SAIJIKI of Buddhist, Shinto and other Ceremonies and Events of Japan

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*********** SPRING FOOD

BACK TO
*********** WINTER FOOD

. WASHOKU
New Year Food and Decorations

MORE DISHES

WASHOKU :
YASAI . Vegetable SAIJIKI

WASHOKU :
FISH and SEAFOOD SAIJIKI

WKD : SAIJIKI New Year 　

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WASHOKU - Japanese Food Culture and Cuisine

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4/01/2008

Ameyoko Kappabashi Ueno

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Ningyooyaki figure waffles

1/15/2008

NEW YEAR FOOD

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