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

9/21/2008

Unagi eel

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unagi うなぎ / 鰻 と伝説 Legends about the eel
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Eel (unagi うなぎ 鰻) - Aal

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


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Explanation

eel, unagi, 鰻、うなぎ, Aal
Anguilla japonica
. . . CLICK here for Photos !


Utagawa Kuniyoshi 歌川国芳

pike conger eel, hamo 鱧
..... Hamo sashimi, a speciality of the Kyoto area in Summer. It is hacked very finely because of the many small bones and takes an experienced cook to prepare it properly.
Hamo 鱧 pike conger eel History and Food

both are kigo for all summer

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Doyo eel, doyoo unagi 土用鰻 (どよううなぎ)
day of the eal, unagi no hi 鰻の日(うなぎのひ)
kigo for late summer
and doctor Hiraga Gennai 平賀源内

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ochiunagi, ochi unagi 落鰻 (おちうなぎ)
eel coming downriver
kudari unagi 下り鰻(くだりうなぎ)
kigo for late autumn


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Yatsume unagi 八目鰻 (やつめうなぎ, 八つ目鰻) lamprey (eel)
Lampetra japonica
Despite its name, this in not a member of the eel family.
kigo for all winter


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- - - - - The following are NOT kigo.

aounagi, ao-unagi アオウナギ, アオ鰻、青鰻
blue eel

a speciality of the Bizen Kojima Bay, Okayama prefecture
It has been eaten in Osaka since olden times. This eel can be caught all year round, but it is hard nowadays to feed them properly. The fish likes the mix of seawater and river water that he has in the wetlands of the bay. Fishermen go out to catch small prawns during the ebb tide and put it back into the water to feed the eels, but this is very hard work.
(I was lucky to meet Mr. Shimizu who is a famous fisherman and catches them.)
. . . CLICK here for Photos !


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mizore-ae みぞれあえ (霙和え) with grated radish
The fish is blanched. A dressing is of vinegar and soy sauce. Decorated with grated rasish and cucumbers.
Mizore-ae is also used for other ingredients like chicken meat.



CLICK for more photos

unagidon, unagi don, unagi donburi うなぎどんぶり ( 鰻丼/ うなぎ丼) grilled eel on rice
One of the most famous eel dishes. Here the sauce is poored directly over the eel and the rice.
. . . CLICK here for Photos !
gegrillter Aal auf einer Schüssel mit Reis.



unagimeshi, unagi meshi うなぎめし(鰻飯) eel with rice
manmeshi 鰻飯(まんめし)
. . . CLICK here for Photos !


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kabayaki in Edo

unagi no kabayaki うなぎのかばやき ( 鰻の蒲焼き/ うなぎの蒲焼)
skewered grilled eel with a soy and mirin sauce, charcoal-broiled eel
Sometimes the eel is served in a separate laquer box and the rice, soup and pickles come in separate dishes.
Kabayaki was already prepared in the Muromachi period. First the whole fish was put on a pole and grilled (Ujimaru kabayaki 宇治丸, uchimaru うちまる), but that did not go well so it was cut open and put on skewers.
Sometimes it was also grilled with salt only (shioyaki 塩焼) or (shirayaki 白焼, white grilling).
or
covered with miso, a kind of fish dengaku
uo dengaku 魚田楽(うおでんがく)
. . . CLICK here for Photos !
Grillaal, gegrillter Aal
more :  japanesefood.about.com: Japanese Eel Recipes



Preparing kabayaki in Edo

This dealer, kabayaki uri 蒲焼売 could carry his "shop" on a pole over the shoulders.
He could set up shop at any place. Other dealers grilled the fish at home and sold only the pieces.

In Edo, eel was cut open from the backside, whereas in Osaka (Kamigata) and Kyoto it was sliced open from the stomach.
In Edo there lived many Samurai and "harakiri", cutting the stomach, was notfavored.
In Edo the bones are taken out, then the fish is cut in three pieces, which are put on skewers and grilled separately. They are served with the skewers.
In Kamigata / Osaka fish is cut from the stomach, the bones are taken out, the whole fish is put on skewers from head to tail, and after grilling the skewers are taken out and the pieces placed on a broad dish.

In Tokyo it is first simmered, then grilled.
In Osaka it is not simmered.

Unagi was often featured in Ukiyo-e prints of Edo.


CLICK for more photos !


猫の当て字 うなぎ - cats forming the letters for u na gi うなぎ
Utagawa Kuniyoshi 歌川国芳


. Food vendors in Edo .

The fishing ground for Unagi in Edo was in the river around Asakusa, at that time called
Miyatogawa 宮戸川, now Sumidagawa. Eel was taken out with poles.
This river fish was called Edomae Unagi 江戸前うなぎ, here meaning "The best Unagi of Edo"。


source : kabuki-za.com/syoku/2
歌川国芳 Utagawa Kuniyoshi

In a book published in 1697, the author already praized the eel from Miyatogawa in Edo 江都(えど)as the best in all Japan.
『本朝食鑑』(1697 年刊)

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unagi manjuu うなぎ饅頭 bun with eel filling
from Mishima, Shizuoka.
. . . CLICK here for Photos !



unagisuupu, unagi suupu うなぎスープ 鰻スープ eel soup
unagijiru ウナギ汁, kimo sui 肝吸い
Often with red miso. Or a clear broth with some eel liver.
. . . CLICK here for kimosui clear broth Photos !
Aalsuppe


unagi no tare うなぎのたれ (鰻のたれ)
sauce for eel
Many restaurants have a sauce which is the strict secret of the generations.
Ready-made sauces are also available in the stores.
. . . CLICK here for Photos !

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unagiya うなぎ屋 (鰻屋) eel restaurant



There were quite a few in Edo where women prepared the fish, from cutting it to grilling it.
The Ukiyo-E prints were often in the format of a summer hand-fan, to be used to feel cool, spread the delicious smell of grilled fish and attract customers.


source : blog.goo.ne.jp/yousan02/e
by 近藤清春 - Unagiya in Edo - around 1720

The characters on their kanban shop signs are usually very typical.
. . . CLICK here for Photos !
Aalrestaurant

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unajuu うな重 (うなじゅう)
grilled eel on rice in a square box, grilled eel on a rice bed
. . . CLICK here for Photos !
gegrillter Aal auf Reis in einer Lackschachtel
gegrillter Aal auf Reis in viereckigem Kasten



Uzaku うざく(鰻ざく) Uzaku eel with vinegar dressing
CLICK for more photos A dish from the Kansai area.
Similar to mizore-ae, but the fish has been broiled. The sauce is quite sweet. Sanbaizu vinegar is used.




Yahata-maki. Yawatamaki やはたまき (八幡巻き) anago roll
The fish is rolled around pieces of goboo burdock.
. . . CLICK here for Photos !
yahata maki can also be made with other ingredients like pork meat or dojoo loach.
Fresh burdock from the area of Iwashimizu Hachimangu 石清水八幡宮 is usually used. A speciality of Yahata town, Kyoto.
In the beginning it was the other way around, on days when fish was not to be eaten for religious regions during the Hojo-e ritual of releasing fish into the river. cooks prepared small river fish and wrapped it in stripes of burdock to hide it. The river where the fish were released often clogged and was cleaned. The mud was taken to the nearby fields as compost for the burdock.
The preparation of Yawata maki dates back to the area of the warring states, maybe invented by the merchant Yodoya Joan (Yodoya Jooan)
淀屋常安 (よどやじょうあん).



Many eel dishes are flavored with
Sansho, Sanshoo, Japanese pepper, "Mountain pepper"


Lake Hamanako 浜名 near Hamamatsu, Shizuoka is famous for its eel farming. Many shirasu elvers are raised here.

shirasu no kama-age しらすの釜揚げ boiled shirasu.
they are boiled in salt water, which can be heated a bit higher than 100 degrees centigrade. After skimming off the foam various times they are put on nets to dry.
CLICK here for PHOTOS !

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unagi kaidoo うなぎ街道 Unagi Kaido Highway

From Izumo, 安来港 Yasugi port over the mountains to 勝山町 Katsuyama (Okayama).
From Katsuyama by boat downriver to Okayama, from there to Osaka.



The porters had to be very strong to carry about 30 kg of eel in two baskets on shoulder poles, stopping every 4 km to water the fish, running day and night for four days.
Along the road were houses with Unagi ponds especially for this transport.
The most difficult part was the pass 四十曲峠 Shijumagaritoge with 40 bending curves.
The runners were under the special protection of 聖護院宮 Shogoin no Miya, a temple in Kyoto and ferry boats had to come back from the river to give them a first go.
うなぎ街道 - 悪路の中国山地越え
- reference source : sanin-chuo.co.jp... -


. Kaido: The Ancient Highways 日本の街道 .


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Worldwide use

It seems eel is not eaten much in America.

The American eel, Anguilla rostrata, is a catadromous fish found on the eastern coast of North America. It has a snake-like body with a small sharp pointed head. It is brown on top and a tan-yellow color on the bottom. It has sharp pointed teeth but no pelvic fins. It is very similar to the European eel, but the two species differ in number of chromosomes and vertebrae.

In 2010, Greenpeace International has added the american eel to its seafood red list. "
The Greenpeace International seafood red list is a list of fish that are commonly sold in supermarkets around the world, and which have a very high risk of being sourced from unsustainable fisheries."
© More in the WIKIPEDIA !


Aal in Deutschland
Aal auf Stroh - eel on straw
Hamburger Aalsuppe - eel soup
Kräuteraal - eel in herb sauce
... Grüner Aal in Kräutersauce
Räucheraal - smoked eel
source : www.chefkoch.de


Spickaal (smoked eel)
Schillerlocke (strip of smoked rock salmon)
Räucheraal, smoked eel, was especially popular during the Christmas holidays.
kigo for all winter


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Things found on the way



. Eel catch problems .
February 2012


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HAIKU





なぎやのうの字 鰻のように書き 
unagiya no u no ji man no yoo ni kaki

the letter U
of the unagi restaurant
written just like the fish


Kaboo 佳宝



鰻屋のうの字 三尺余り伸び   
unagiya no u no ji sanshaku amari nobi

the letter U
of the unagi restaurant ...
almost one meter long    
 

Tennan 天南


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サービスの肝吸い肝が見当たらず  
saabisu no kimosui kimo ga miatarazu

this free liver soup
does not have one bit
of eel liver ! 
   

Ganjiroo 頑治郎


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Related words

***** Donburi丼 Bowl of rice with topping

***** hamo 鱧 (はも) pike conger pike, pike eel
Muraenesox cinereus. dragontooth


***** WASHOKU : FISH and SEAFOOD SAIJIKI

unagi うなぎ / 鰻 と伝説 Legends about the eel

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- #unagi #eelunagi -
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4/20/2009

Toogarashi red pepper

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Red pepper (toogarashi)

***** Location: Japan
***** Season: see below
***** Category: Plant


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Explanation


CLICK for many more red photos

kigo for all autumn

toogarashi 唐辛子 (とうがらし) red pepper, hot pepper
Capsicum annuum, roter Pfeffer, dried chili pepper
..... 唐辛(とうがらし)、..... 蕃椒(とうがらし)

nanban 南蛮(なんばん)、nanban koshoo 南蛮胡椒(なんばんこしょう)
pepper from the "Southern Barbarians" (the first Europeans coming in via Nagasaki around 1605)

koorai koshoo 高麗胡椒(こうらいこしょう)pepper from Koorai-Korea

tenjumori 天井守(てんじょうもり)kind of red pepper
tenjiku mori 天竺まもり(てんじくまもり)
sagari さがり
This is a kind with a straight stem and many fruits on it like a tussle, so it is also called "yatsubusa" 八房(やつぶさ)"with eight tussles".
. . . CLICK here for Photos !


taka no tsume 鷹の爪(たかのつめ)red pepper "like the claw of a hawk"
Evodiopanax innovans
. . . CLICK here for Photos !



..... Fushimi toogarashi 伏見唐辛子 Kyoto speciality from the Fushimi area
. . . CLICK here for Photos !
..... Manganji toogarashi 万願寺唐辛子 Kyoto speciality from temple Manganji
. . . CLICK here for Photos !
and from these areas in Kyoto Tanaka 田中. Yamashina 山科. Takagamine 鷹ヶ峰
Shichimiya Honpo 七味家本舗(しちみやほんぽ), since 1655 is a dealer in Kyoto, close to the temple Kiyomizudera.


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CLICK for more photos
piiman ピーマン green sweet pepper, pimiento, pimento
Capsicum annuum L. var. angulosum, bell pepper
The large variety is called
janboo piiman ジャンボピーマン jumbo green pepper

karaa piiman カラーピーマ colorful bellpeppers
The green variety is usually harvested when still unripe and becomes a red, yellow, purple or orange variety.
Green bell pepper is very rich in vitamin C.
It has been eaten in Japan since the 1950s.
Grown in Miyazaki prefecture.
It is eaten in salads, grilled on a net, fried in the pan with other vegetables, put in soup, cut small for fried rice, put in vinegar for pickles. Western style as ラタトゥイユ Ratatouille or ピペラード piperade.
Paprika


Hasaki piiman 波崎ピーマン from Hasaki town
This town 波崎町 in Ibaraki grows the most piiman in Japan.


CLICK for more photos
Shimajiri piiman 具志頭ピーマン - from Shimajiri town, Okinawa

Yaese piiman 八重瀬ピーマン - from Yaese town, Okinawa

PIMENTO MORI !


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CLICK for more photos
..... shishitoo, shishito ししとう / 獅子唐
small sweet green pepper
Spanischer Pfeffer; Capsicum annuum var. angulosum.
They are often serves on skewers, slightyl grilled and salted, at a yakitoria restaurant.
There are various varieties cultivated during the Edo period. Since the end of this pepper reminded the Japanese of the head of a lion mask, it got this name "lion dans mask pepper".
. . . CLICK here for Photos !


There are also plants with five different colors on one
goshiki toogarashi 五色唐辛子
They are used as decorative garden plants.
. . . CLICK here for Photos !


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kigo for mid-autumn

ha toogarashi 葉唐辛子 (はとうがらし)
leaves of the red pepper
They are used for tsukudani boiling with sweet soy sauce.
You can make it yourself or by a bottle in the supermarket.
. . . CLICK here for Photos !



kigo for mid-summer

toogarashi no hana 唐辛子の花 (とうがらしのはな)
flowers/blossoms of the red pepper

..... 蕃椒の花(とうがらしのはな)
They are small and white.
. . . CLICK here for Photos !



kigo for late summer

aotoogarashi, ao toogarashi 青唐辛子 (あおとうがらし) green fruit of the red pepper
..... 青蕃椒(あおとうがらし)
ha toogarashi 葉唐辛(はとうがらし) red pepper leaves

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The following are NOT KIGO.

CLICK for original LINK
© PHOTO : shobo-an


shichimi toogarashi しちみとうがらし【七味唐辛子】
shichimi togarashi, nanami toogarashi, nanami togarashi
"seven flavors and red pepper"

seven flavor chili pepper
ground mix of red pepper and other aromatic spices
pepper blend with seven spices, spice mixture with seven ingredients

Also named Yagenbori 薬研堀 / やげん堀 after a canal street where the first dealers in Edo lived.


The most commonly mixed spices are in the colors of a rainbow, and you can ask a specialized shop to have your own mixture

asa no mi あさのみ【麻の実】 hemp seed (gray, grey)
aonori あおのり【青海苔】 green seaweed (green)
keshi no mi けしのみ【芥子の実】poppy seed (beige)
kuro koshoo くろこしょう【黒胡椒】black pepper (black)
sanshoo さんしょう【山椒】mountain pepper (moss green)
shiro koshoo しろこしょう【白胡椒】white pepper (beige)

shooga しょうが【生姜】ginger
fresh red pepper (orange)
unshuu mikan うんしゅうみかん【温州蜜柑】 mandarin orange peel (yellow)
rapeseed
roasted red pepper (brown)
kuro goma くろごま【黒胡麻】black sesame seed (black)
shiso しそ【紫蘇】 perilla
yuzu ゆず【柚/柚子】yuzu citron peel (from Citrus junos)

It is used in soups, for noodles and many other dishes.


CLICK for more You can buy it in a hyootan gourd-shaped container like this one.
Or in a glass bottle like other spices. Some come in a bamboo container or in a little barrel (taru).

Sieben-Gewürz-Pulver, Sieben-Gewürz-Mischung




shichimi toogarashi mentaiko 七味唐辛子明太子
fish roe with red pepper spice mixture
. . . CLICK here for Photos !


hachimi toogarashi 八味とうがらし, 八味唐辛子
hot pepper mix with eight ingredients
. . . CLICK here for Photos !




ichimi toogarashi 一味唐辛子 ground red chili pepper
"only one flavor"
. . . CLICK here for Photos !



. nanairo toogarashi 七色唐辛子
chili pepper with seven colors .

One of them is orange from the peels of Fukure Mikan ふくれみかん / 福来(ふくれ)みかん
. . . CLICK here for Photos !
speciality of the Mount Tsukuba area 筑波山, Ibaraki


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Yagenbori 薬研堀 "Yagen Canal" in Edo

CLICK for more photos Yagen is a chemist's or doctor's mortar form which is like a V, deep and small, to crush medicine. The canals in Edo were often in this form.

Yagen Shichimi Togarashi
Yagenbori in Edo is in Asakusa, an old center of entertainment.
A medicine dealer of the area (Yagenbori Shichimi Togarashi), more than 400 years ago, began to mix these ingredients to serve as condiments to go with noodles and other Edo food. It can be mixed to be very hot, medium or rather mild.

Reference


CLICK for more YAGEN photos
Yagen red pepper containers


. Doctors in Edo .
Many doctors lived at a moat named after the mortar to prepare medicine, called Yagenbori 薬研堀 in Edo.
東京都中央区東日本橋 Now in Higashi Nihonbashi, Chuo ward


Some of their homes had various exits for the patient to come and go unnoticed.

おろすこともっとも至極薬研堀
orosu koto mottomo shigoku Yagenbori

abortion
is most extremely done
at Yagenbori moat


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Yagenbori Fudo Myo-O 薬研堀不動明王
Gofunai Henro Temple Nr. 23

. Gofunai 御府内八十八ヶ所霊場 88 Henro Temples in Edo .
Nr. 23 - 薬研堀不動院 Yagenbori Fudo-In
- 川崎大師東京別院 Kawasaki Daishi Tokyo Betsu-In
中央区東日本橋2-6-8 / 2 Chome-6-8 Higashinihonbashi, Chūō ward

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Tochigi Santaka 栃木三鷹 "three hawk talons" from Tochigi
. . . CLICK here for Photos !
From Otawara village 大田原

It is harvested by pulling out including the roots, then hang with the roots to dry under a plastic roof for two months. Next each talon is picked by hand, one picker woman can do about five kilos a day. The local shops make different kinds of food from this chilies.


toogarashi raamen 唐辛子ラーメン chillies noodle soup
chillies are added to the dough for the noodles too, so they look rather red.



ebichiri toogarashi pan エビチリとうがらしパン bread with a filling of shrimps in hot sauce
the dough for the bread includes chillies too.

choppiri チョッピリ chocolate with red hot peppers
choppiri yookan チョッピリ羊羹 yookan paste with red peppers

also sold in a set with five flavors of yookan bean paste like blueberry and green tea, salty and yuzu citrons.
(orijinaru hitokuchi yookan オリジナル一口ようかん) in memory of the brave archer warrior
Nasu no Yooichi 那須与一 (Nasu no Yoichi)
Nasu no Yoichi (1169 - 1232)


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Things found on the way



Daruma Mascot and Hot Pepper Miyuki Chan
Hot Pepper だるま マクコット




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The TOO 唐 in Toogarashi refers to Tang-China,
but can also simply mean any foreigner in Japan during the Edo period.


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. tsurushibina つるし雛 / 吊るし雛 small hanging hina dolls .



Red Pepper to ward off insects to chew on the hina dolls when they are packed away during the rest of the year. Also with the wish that no "bad insects" (male friends) will hang around and harm the little girl as it grows up.
They should ward off evil influence of all kinds.



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HAIKU and SENRYU



赤とんぼ羽を取ったらとうがらし
akatonboo hane o tottara toogarashi

red dragonfly -
when you take the wings off
it is just a red pepper


Takarai Kikaku ・【宝井基角】(たからい・きかく)
With a reply from Matsuo Basho
Dragonfly and Haiku


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青くても 有るべきものを 唐辛子
aokute mo aru beki mono o toogarashi

green was just right
and yet now it's
a red pepper

Tr. Barnhill



better
to have stayed green -
the pepper

Tr. Addiss


Written in 1692. 元禄5年9月
At a meeting with his disciple Shadoo 洒堂 Shado coming to Edo to visit his Basho-An in Fukagawa. He wanted to praise his student, but still ...


. Matsuo Basho 松尾芭蕉 - Archives of the WKD .
with more toogarashi haiku



. Shadoo 洒堂 Shado - - Hamada Chinseki 浜田珍夕/珍碩 .


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炎ゆる間がいのち女と唐辛子
moyuru ma ga inochi onna to toogarashi

burning red hot
when alive ... a woman
and red pepper


Mitsuhashi Takajo 三橋鷹女


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cayenne
long fingers of heat
reaching into winter


a lot of people used to hand these in bunches to dry for use in the winter when a little bit of heat in the food helps warm the insides.

Brenda Roberts
. WKD ... on FACEBOOK . June 2009


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red hot pepper -
another fight over
Indian curry


Gabi Greve
my husband likes it REALY HOT !


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Related words

Mountain pepper (sanshoo, sansho) Japan


***** WASHOKU :
YASAI . Vegetable SAIJIKI


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1/08/2011

Edo Favorite 100 Dishes

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100 Favorite Dishes of Edo
江戸料理百選


Copy the Japanese names and insert them . HERE .
to see the photos.


. Food vendors in Edo .

. yaozen 八百善 Yaozen restaurant in Asakusa .

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. . . . . Tofu (touhu)

arare toofu 霰豆腐 "tofu like hail stones"
あられとうふ
The tofu is cut in little cubes like a dice. It may be deep-fried.


asaji dengaku あさじでんがく covered with umeboshi soysauce paste
浅茅田楽 . see Konome Dengaku.


atsuyaki toofu 厚やき豆腐 Thick fried tofu.


bekkau toofu べっかう豆婦 "tortoise shell tofu"
べっかうとうふ
(bekkoo toofu べっこう豆腐)
Cut in triangles, fried to a tortoise shell color.


chawan mushi 茶碗むし / 茶碗蒸 "steamed in a tea bowl"
A favorite in the winter months.


chikuwa toofu 竹輪豆婦 Tofu with chikuwa tubes.
ちくわとうふ


ebi toofu 苗埋菽乳 Tofu with shrimps.
えびとうふ


fuwafuwa toofu ふはふは豆腐 soft ground tofu with an egg
ふはふはとうふ
The mixture is put in boiling water to form a ball, sesame added for flavor.
tamago fuwafuwa 玉子ふわふわ boiled egg with dashi and irizake 煎酒, made from boiled down sake (to about 80%), with pickled umeboshi plums, bonito shavings and a bit of salt. This irizake (iri-zake, sake o iru, to boil down ricewine) was used until soy sauce became more readily available as a flavoring.


ganseki toofu 巖石とうふ "Tofu like a rock"
がんせきとうふ
Placed in a clear broth.


gookan toofu 合歓とうふ "Silk tree tofu"
One mochi is placed on top of the tofu.


gutsuni toofu ぐつ煮とうふ gently simmered tofu
With Saikyo miso or red miso. Flavored with mountain pepper.
Served in an earthen pot to keep warm.


hanpen toofu ハンペン豆腐 Hampen made from yam, tofu, water and a bit of salt. Served in a clear hot broth. Also called "shiratama 白玉", white ball


hiryauzu - kaku hiryausu "flying dragon head"
ヒリャウヅ -方ヒレウズ / 飛竜子 / 飛竜頭 / 角飛龍頭
ひりゃうず - かくひりゃうず / 飛竜頭 豆腐
In Kanto it is called ganmodoki がんもどき.
In Kansai it is called hiryoozu ひりょうず.
Tofu with a lot of vegetables.



imokake toofu 薯蕷かけ豆腐 Tofu with thick sauce made from grated yam
いもかけとうふ
Served in a broth with katsuobushi.



ise toofu 五瀬豆腐 grind tofu, sea bream, yam and other ingredients, with an egg, simmered in a box, flavored with miso and sansho pepper.


ishiyaki toofu 石焼とうふ stone-fried tofu
Similar to sukiyaki, flavored with grated radish and raw soy sauce.



kamaboko toofu 肉ぼことうふ made in the form of small kamaboko
かまぼことうふ
Tofu and sesame are blended together and simmered into kamabako shape.



kaminari toofu 雷とうふ "Thunder tofu"
かみなりとうふ
Fast fried in sesame oil, so it makes a noise like thunder.


komon toofu 小もんとうふ tofu mixed with slightly grilled nori seaweed, wrapped like a bag
こもんとうふ
Served in hot broth.






konome dengaku, ko no me dengaku 木の芽田楽 Mountain pepper dengaku.
covered with miso paste.


koori toofu 玲瓏とうふ tofu in kanten jelly.
こおりとうふ
Served with a bit of Japanese mustard.
Sometimes brown sugar is added and the tofu eaten as a desert.


koozu yufoofu 高津湯とうふ Hot tofu a la Kozu
こうづゆとうふ
Kinugoshi tofu covered with a hot sauce of kuzu ankake. Also called
Nanzenji tofu 南禅寺豆腐



mino dengaku 簑でんがく "dengaku in a straw coat"
tamago dengaku 鶏卵でんがく egg dengaku
みのでんがく - たまごでんがく
The dengaku is flavored with hot pepper.
The egg dengaku is covered with soy sauce, an egg yolk and sprinkled with black poppy seeds.


misotsuke toofu 味曾漬とうふ Tofu with miso sauce.


mizore soba 霙蕎麦 "buckwheat dumplings in sleet"
みぞれそば
Oborodofu is boiled in dashi shooyu, then some sobakiri buckwheat dumplings are added. White leek, grated radish or wasabi for flavoring.



Ogasawara toofu 小笠原菽乳 Tofu simmered in arrowroot water (kuzuyu 葛湯)
おがさわらとうふ
Decorated with grated radish, thick arrowroot sauce and some katsuobushi.



osasa toofu, ozasa tofu 小竹葉とうふ fried tofu
おざさとうふ
Fried tofu is simmered in soysauce and mirin, a half-boiled egg added. Sesame adde extra flavor.
Cold it can also be used in a bento box.


rokujoo 腐軋 Rokujo Tofu
ろくじょう / 六浄豆腐
This tofu was first made in Kyoto, Rokujoo 京都六条.
It shows the theme of snow at the 88th night, before the first harvest of tea leaves.



Restaurant Dining in Edo



shin no udon toofu 真うどん豆腐 Tofu cut in thick pieces like udon noodles.
しんのうどんとうふ


shiran toofu 芝蘭菽乳 "white tofu"
しらんとうふ / ちーらん
White sesame seeds are ground finely, white miso added, white leek parts added. Heaped on hot tofu, with some grated radish.


sushini 酢烹 tofu cooked on a deep-fried sardine
すしに


tataki toofu 叩き豆腐 "beaten tofu"
たたきとうふ
Fried tofu is beaten (chopped) with a knife, an egg white added. The mixture is formed like a hamburger, wrapped in wheat flour and fried.
Best eaten cold.


toofumen 菽乳麺 somen noodles with tofu
とうふめん
Flavored with sesame oil.


tsutsumi age 包油煤 wrapped and fried tofu
つつみあげ



uzumaki toofu 渦まき豆腐 "whirl tofu"
うずまきとうふ
Rolled in a large seaweed leaf (Suizenji nori) 水前寺海菜, with some hardboiled egg-white and kanpyo.


uzumi toofu 埋豆腐 "burried tofu"
うづみとうふ
Flavored with mountain pepper, roasted sesame seeds, hot pepper powder, grated ginger and yuzu citron.
Miso is placed on the burried tofu and rice is placed on top of it.



yukige meshi 雪消飯 "snow-melt rice"
ゆきげめし
Short-cut udon-tofu covered with rice and grated radish. Served in a broth.



. WASHOKU
Tofu Dishes . Bean Curd
 


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. . . . . daikon 大根 large radish dishes




agedashi daikon 揚出大こん Radish in hot broth
Radish fried in sesame oil, then served in a broth of soy sauce and garnished with mountain pepper


daikon mushi 大根蒸 broiled radish
だいこんむし
Made from dried kiriboshi daikon stripes. Sometimes fish is added to make a good broth.


daikon sanchuu ae 大こんさんちやう醤 radish mixew with other ingredients to a saladd
だいこんさんちゃうあえ
Kiriboshi radish stripes are used. Mixed with white sesame seeds, red miso paste and sake. A bit of wasabi is added before serving.


daikon shio zoosui 大根塩ざうすい rice gruel with radish and salt


daikon tooshunkin 大根都春錦 "radish parcel"
Peeled radish, wrapped in yuba, flavored with hot pepper or mountain pepper.


daikon yu namasu 大根湯なます
だいこんゆなます
Japanese style radish salad. Served cold.


Jooshuu Tatehayashi meibutsu daikon soba
上州館林名物大根蕎麦
じょうしゅうたてはやしめいぶつだいこんそば
Buckwheat noodles served with a lot of radish shavings.


Nooshuu meibutsu hoshi daikon meshi
濃洲名物干大根飯
Made from dried kiriboshi radish, a crunchy dish.



Rikyuu abe daikon 利休あへ大根り radish "a la Rikyu"
きゅうあへだいこん
Flavored with cinamon and sesame.
. Sen Rikyuu, Sen Rikyū 千利休 Sen Rikyu .


rinmaki oofurofuki daikon 林巻大風呂吹大根
radish cut like tree rings, boiled in dashi, served on a bed of miso paste, with a slice of yuzu on top.



sanshu awase daikon 三種合大根 radish with katsuobushi
さんしゅあわせだいこん

soomen daikon 素麺大根 radish like somen noodles.
そうめんだいこん
Cut in long strings, served with vinegar, as a mouth cleanser betewen other dishes.



. WASHOKU
Radish Dishes
 


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. . . . . gohan, meshi 飯 rice dishes





aonori zoosui 青苔雑炊 rice gruel with green nori seaweed
あおのりぞうすい


daikon meshi 大根飯 with radishes
..... Echizen no daikon meshi 越前国大根飯
with radishes from Echizen



hidara meshi 乾呉魚飯 rice with dried cod
ひだらめし
Mentioned in a cookbook from 1802. The fish filets are dried over a medium heat and then cut in small stripes. They are then mixed with the cooked rice.
names of the cooking heat in Edo
bunka 文火 (ぶんか) low heat/flame (yowabi 弱火)
bunbuka 文武火(ぶんぶか)medium heat/flame (chuubi 中火)
buka 武火(ぶか) high heat/flame (tsuyobi 強火)



hotarumeshi, hotaru meshi ホタル飯 "firefly rice"
ほたるめし / 蛍飯
During the hunger periods. 190 g rice was cooked with 4,300 g of starowort leaves (yomena) and mugwort (yomogi). The few white rice grains would look like fireflies in the green leaves mush.
((( Another way to make cooked rice last longer during a famine was putting more water into rice gruel, calling it "mirror rice" (kagami meshi 鏡飯) or omoyu おもゆ 重湯】). )))



kadame meshi 海帯めし rice with wakame kelp.
かだめめし
kadame 加太和布 is a special kelp harvested in Wakayama, Kishu, in Kada town 加太浦.


kakimeshi 牡蛎飯  rice with oysters
Cooking oysters would prevent the outbreak of indigestion and food poisoning in times without refrigerator.


. kokerazushi こけらずし kokera sushi   


konnyaku meshi 蒟蒻飯 rice with konyak devil's tongue


konoha meshi 木の葉めし"rice with tree leaves"
このはめし
Fresh sprouts and buds were mixed in spring food.


kotori, shookin zoosui 小禽ざうすい
rice gruel with "little birds"


mana zoosui 菁蕪菜雑炊 rice gruel with leaves of turnip
まなぞうすい


namakai meshi 石明魚飯 rice with fish
なまかいめし


nankin gayu なんきん粥 kayu. rice gruel with pumpkin
Pumpkin and red beans were cooked with the rice. It was a very warming slightly sweet dish in winter.


nasubi zoosui 茄子ざうすい rice gruel with eggplants


nattoo modoki 賽淡鼓 "looking like fermented beans"
なっとうもどき
modoki was a way to prepare vegetable dishes "looking like" fish or meat. It was often done in temples.


negi meshi 葱めし rice with leek
Many other vegetables can be added, also sweet chestnuts and shiitake mushrooms. Served in a hot broth 達失汁.
leek was grown in the fields around Edo, see Edo Vegetables below.

negi zoosui 葱ざうすい gice gruel with leek

nira zoosui 韮ざうすい rice gruel with nira leek
にらざうすい

leek dishes are all typical winter dishes.



Rikyuu meshi 利休めし rice cooked "a la Rikyu"
Sen no Rikyu (千利休, 1522 – 1591) was the founder of the tea ceremony.
Rice is cooked with hoojicha tea, then dashi broth is added. Some green stems of rape (na no hana) are added as topping.
This is a typical dish of spring.


. sakurameshi 桜めし "cherryblossom rice"  


shijimi meshi 蜆肉飯  rice with corbilula clams


shiso meshi 紫蘇飯  rice with perilla
しそめし

soba meshi 蕎麦飯 with buckwheat noodles


someii, somei-i 染飯 colored rice
そめいい
Already mentioned in 1553. It is colored with kuchinashi gardenia and becomes a bright yellow color. It was popular in the tea stalls along the 53 stations of the Tokaido road. Gardenia extract was like a medicine against weak feet and brought back energy.



taimeshi 道味魚飯 -鯛飯 rice with slices of sea bream
たいめし - たいめし


toofu zoosui 菽乳雑炊 rice gruel with tofu


yamabuki meshi 山吹めし "yellow rice"
yamabuki is the yellow color of the plant "yellow rose", the color of coins in the Edo period and the color of egg yolk.
A hard-boiled egg is placed on the rice, served with broth, some grated ginger and a bit of salt.


yudoofu modoki 賽湯菽乳 "looking like hot tofu"
ゆどうふもどき
「賽(ゆ)湯菽(どうふ)乳(もどき)
Hot rice gruel with arrowroot sauce, some grated ginger and mustard for flavoring.



Some of the ingredients mixed with rice have their own entry in this BLOG.

. WASHOKU
Rice Dishes (meshi, gohan)
 


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. . . . . tai 鯛 sea bream dishes




kakitaimushi, kaki tai mushi かき鯛むし
steamed sea bream with oysters
かきたいむし


makitai 巻鯛 "rolled sea bream"
まきたい


sarasa tai さらさ鯛 "chinz sea bream"
さらさたい


Satsuma meibutsu koro iridai 薩摩名物ころ煮鯛
ころいりだい
simmered sea bream a la Satsuma


Satsuma satootsuke tai さつま砂糖漬鯛
さつまさとうつけたい
sea bream pickled in brown sugar, a la Satsuma


Satsuma tai no atsumejiru 薩摩鯛のあつめ汁
Rice soup atsumejiru with sea bream, a la Satsuma


sugiyaki tai 杉やき鯛 sea bream served in a box made of cedar wood.
Fish is flavored with miso paste.


taimaru ageni 鯛丸あげ煮 whole fried sea bream
A small fish is used. Flavored with soy sauce.


taimeshi 道味魚飯 - 鯛飯 rice cooked with sea bream
たいめし - たいめし


tai no koo no mono sushi 鯛の香物酢
たいのこうのものすし
sea bream pickled with vinegar


tai no soborojiru 鯛のそぼろ汁
doosuma ・同すましそぼろ
たいのそぼろじる・どうすま
small pieces of sea bream in hot broth


tai no tororojiru 鯛の青淵汁
たいのとろろじる
Soup with grated jinenjo yam and sea bream


. WASHOKU
Sea Bream Dishes
 


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. . . . . tamago 卵 egg dishes




aemaze あえまぜ a kind of fish salad, with vegetables and egg
嚮食交
Sometimes sake was used for a dressing.


isona tamago いそなたまご "beach flavor eggs"
磯菜卵
After boiling half-soft in vinegar and irizake, they are sprinkeld with nori from Asakusa or wasabi.


matsukaze tamago 松風卵 egg a la "wind in the pines"
まつかぜたまご


Rikyuu tamago - Kurumi tamago 利休卵 / 胡桃卵
りきゅうたまご - くるみたまご
eggs "a la Rikyu" and walnut eggs
Simmered egg with ground sesame seeds (or ground walnut meat), flavored with soy sauce and sake.



shigure tamago 時雨卵 "winter drizzle eggs"
しぐれたまご
A kind of okonomiyaki omelette.


tamago dojoo たまごどじょう loach soup with egg
卵鰌魚
Yanagigawa nabe 柳川鍋(やながわなべ)


tamago hanpen 玉子半ぺん hampen with egg

tamago iridashi 玉子いり出し soup with egg

tamago kaiyaki 玉子貝焼 fried eggs with seashells


uzura tamago 鶉卵 quail eggs
うずらたまご

yosetamago 寄卵 eggs mixed with other ingredients
よせたまご


Food colored yellow with egg yolk was called yamabuki, for example
yamabuki kamaboko やまぶきかまぼこ yellow kamaboko fish paste.


. WASHOKU
Egg Dishes
 

tamago hyakuchin 「卵百珍」(たまごひゃくちん)
100 dishes with eggs
cookbook from 1785

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Illustrated Book
www.unizon.co.jp

. Reference : 江戸料理百選


江戸の料理本 Cooking Books from Edo
江戸料理レシピデータセット
『万宝料理秘密箱 卵百珍』の江戸料理レシピ
- source : codh.rois.ac.jp/edo-cooking -

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Books about the food culture of Edo



江戸食百珍 Edo Shoku Hyaku Chin


- - - - - external link
Banquets against Boredom
Eric C. Rath, University Kansasfae


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Things found on the way


. nattoo uri 納豆売り natto vendor in Edo .

. Doing Business in Edo - 江戸の商売 .

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Edo, The City That Became Tokyo
. The town of Edo 江戸 大江戸  


. Edo-Vegetables (Edo yasai 江戸東京野菜)  


. Edo no takenoko 江戸の筍 bamboo shoots in Edo .


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Related words

***** . Miso culture in Japan (みそ or 味噌) .  


. WASHOKU - Dishes from Tokyo


***** WASHOKU : General Information

***** WASHOKU : Regional Japanese Dishes
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4/19/2008

Senbei Arare

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rice crackers (senbei 煎餅)

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


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

CLICK for more Japanese photos CLICK for more English Information

There are many specialities with the name ... senbei.
Some are made from rice flour, some from mochigome rice flour and others from wheat flour.

age senbei 揚げせんべい deep-fried crackers
chibimaru senbei ちび丸せんべい, for Chibi Mariko Manga
ebisenbei, ebisen えびせんべい with shrimp
goma senbei 胡椒せんべい with sesame seeds
haatogata senbei ハート型せんべい shape of a heart
oshiage senbei 押上せんべい
shoyu senbei with soy sauce 醤油せんべい (しょうゆせんべい)
shio senbei with salt 塩せんべい
tai senbei 鯛せんべい with sea bream
teyaki senbei 手焼きせんべい handmade senbei

ebisenbei from shiba-ebi, Aichi prefecture

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- - - - - other types are made from glutinous rice:
arare あられ
okaki おかき (御欠き)
kakimochi 欠き餅(もち)

quote
Arare (あられ "hailstones") is a type of bite-sized Japanese cracker made from glutinous rice and flavored with soy sauce. The size and shapes are what distinguish arare from senbei.
CLICK for more photos There are many different sizes, colors, and shapes of arare. Some are sweet, and others savory. One, called norimaki arare (nori meaning an edible seaweed foodstuff in the form of a dried sheet; maki meaning roll shape) is wrapped with dried nori seaweed. Another, kakinotane (柿の種, kakinotane), takes its name from its resemblance to a persimmon seed. (Kaki is Japanese for "persimmon".) Kakinotane are often sold with peanuts, a combination called kakipī (かきピー, kakipī. These are a popular snack to accompany Japanese beer.

Japanese typically consume arare to celebrate the Doll Festival (Hinamatsuri), on March 3, Girls' Day in Japan. The arare made during the festival are very colorful - pink, yellow, white, brown, light green, and so on. Regular arare can be bought throughout the year, but the colorful ones are only available around January to March in anticipation of the Doll Festival.
© More in the WIKIPEDIA !


. arare ochazuke あられお茶漬 Arare with green tea
from Mie prefecture


- - - - - My Photo Album - - - - -
Senbei


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Senbei (irimochi) (煎餅, せんべい)
are Japanese crackers, made from nonglutinous rice. They come in various shapes, sizes, and flavors, usually savory but sometimes sweet. Senbei are often eaten with green tea as a casual snack and offered to visiting house guests as a courtesy refreshment.

Senbei are usually cooked by being baked or grilled, traditionally over charcoal. While being prepared they may be brushed with a flavoring sauce, often one made of shoyu and mirin. They may then be wrapped with a layer of nori. Alternatively they may be flavored with salt or so-called "salad" flavoring.

In China, senbei are called jiānbang (煎餅). There are varieties like Shandong Jianbing and Tianjin Jianbing. However, these are in actuality a different food. In China, they are more like wraps and pancakes, similar to okonomiyaki, whereas in Japan they are hard (not floppy), and are bite-sized snacks rather than meals.

Sweet senbei (甘味煎餅) came to Japan during the Tang dynasty, the first recorded usage in 737 AD, and still are very similar to Tang traditional styles, originally often baked in the Kansai area, of which include the traditional "roof tile" senbei. These include ingredients like potato and wheat flour or glutinous rice, and are similar to castella cakes. (Not like what people most think of senbei today).

What Japanese commonly refer to as sembei nowadays was popularized by a shop in the Edo Period, Sōkajuku, which spread salty soy sauce flavored sembei throughout Japan.
- Soka Senbei, see below -

There are several types of traditional Japanese senbei. They include the 2 categories, sweet sembei (over 15 types) and rice candy senbei (米菓煎餅),
and others, which include even fish senbei (魚せんべい), lotus senbei (蓮根煎餅) and bone senbei (骨せんべい) from fish bones.

Modern senbei versions are very inventive and may include flavorings can which range from kimchi to wasabi to curry to chocolate.

Kansai senbei tend to use glutinous rice and have a lightly seasoned and delicate in texture (saku saku). Kantō senbei were originally based on uruchimai, a non-glutinous rice, and they tend to be more crunchy (kari kari) and richly flavored.
© More in the WIKIPEDIA !


. Food vendors in Edo .

senbeiya, senbei-ya 煎餅屋 Sembei shop, Senbei shop
Senbei were very popular in Edo and sold at many shops.

Danjuroo senbei 団十郎煎餅
named after the popular Kabuki actor Ichikawa Danjuro were especially popular. They were round and imprinted with the family crest of the Danjuro family, the 三升 Mimasu.

Asagao Senbei 朝顔煎餅 / 朝顔せんべい morning glory rice crackers
were mentioned in the Kabuki play
. Sukeroku yukari no Edo-zakura 助六由縁江戸桜 .
The funny clown actor was named 朝顔仙平 Asagao Senbei. The painting of the actor's face was related to various parts of a morning glory.


source : kabuki-za.com/syoku

The play has a long monologue about the various uses on senbei.
senbei zukushi せんべい尽くし

「事もおろかやこの糸びんは砂糖煎餅が孫、羽衣せんべえはおれが姉様、
双六(すごろく)せんべえとは行逢(ゆきあ)い兄弟、姿見煎餅はおらがいとこ、
竹村の堅巻せんべえが親分に、
朝顔仙平という色奴(いろやっこ)様だ」

They were sold by Fujiya Seizaemon.
- reference source : tukitodora.exblog.jp -

and modern Kabuki Senbei 歌舞伎せんべい



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. Kokeshi Senbei こけし せんべい .

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Darums Senbei from Maebashi だるま煎餅 
前橋の丸福本舗

Gunma Prefecture



七転び八起き
Nanakorobi yaoki
seven times down, eight times up
- - - Daruma Lore

八起せんべい Yaoki Senbei







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Asakusa Iriyama Senbei shop 入山せんべい





- reference source : shinise.tv/iriyamasenbei... -


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Edo Daruma Hakkei 江戸だるま八景
Eight views of Daruma in Edo






Eight different flavors of Daruma Senbei!
だるまの形をした8種類のおせんべい。Nihonbashi Nishiki Horin
- reference source : 日本橋錦豊琳 -


. Hokusai, Great Wave and Tsunami
北斎 津波  .



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Fish bones roasted "like senbei",
hone senbei 骨せんべい


If you grill fish at home, you can grill the big bones in a final round to produce your own. They are full of calcium and good for children and the elderly. They are sold as a snack.

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Knochen-Kräcker

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Ebisenbei from Hokkaido えびせんべい
ebisen えびせん


source :  store.shopping.yahoo.co.jp

かにせん kanisen with crabmeat
わかめせんwakamesen with wakame seaweed
うにせん unisen with sea urchins

えびせんべい・抹茶 ebisenbei macha .. shrimps with green tea
えびせんべい・かぼちゃebisenbei kabocha shrimps .. with pumpkin
えびせんべい・いかすみえびせんebisenbei ikasumi ... with ink from the squidえびせんべい・えびせんべい・わさびせん kawaebi ... with river shrimp

and many more !

Buson-An and Sakura-Ebisen 蕪村菴 さくらえびせんべい




Darume Ebiesn だるま海老せん
桂新堂




「和物」プリントえびせんべい福だるま

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Kappa Ebisen かっぱえびせん



- quote -
Kappa Ebisen (かっぱえびせん) is a Japanese snack food produced by Calbee of Japan in Hatsukaichi, Hiroshima. It is a crunchy, shrimp-flavored snack resembling Krupuk, Indonesian traditional snack food and It became very popular in Japan. The version produced by Calbee America is called Shrimp Flavored Chips.
The primary ingredients of Kappa Ebisen are wheat flour, vegetable oil, starch, shrimp, sugar, salt, baking powder, amino acid and sweetening.
Kappa Ebisen was first produced and sold by Calbee in 1964 and has gained wide popularity among Japanese consumers as a snack food. Its simplicity makes it a popular snack in many settings, and is often a popular choice for karaoke or as a bar snack. ...
- - - More in the WIKIPEDIA !


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. Ichiyo Senbei 一葉煎餅(いちようせんべい)  
In honor of the poetess Higuchi Ichiyo 樋口 一葉

. Ishida Mitsunari 石田三成 せんべい
In honor of the famous samurai
 

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Jibachi senbei 地蜂煎餅, 地蜂せんべい
Wasp rice crackers


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In Omachi, 120 miles northwest of Tokyo, there is a fan club Omachi Jibachi Aikokai (Omachi digger wasps lovers group) that has teamed up with a local biscuit maker to create jibachi senbei, or digger wasp rice crackers.
Elderly wasp hunters from the village, who are mostly in their 80s, catch the insects in nearby forests, boil them in water, dry and sprinkle them over the cracker mix, which is then stamped by hot iron cracker cutters.
Five or six black digger wasps are added to the rice cracker each, clearly visible to the naked eye and while the senior citizens love them, young Japanese see the bugs and refuse to eat the senbei!
source :  japansugoi.com

Sold in a bag with 20 pieces.

More about
Konchu Ryori, konchuu ryoori 昆虫料理 Insects as food


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- - - - - 18 types of senbei - - - - -

CLICK for enlargement to read
Imaya Senbei Store, Kanazawa 今屋のおせんべい 


burandii senbei, burandei senbei ブランデーせんべい / ブランデー煎餅
senbei with brandy flavor
. . . CLICK here for Photos !
from Tsukui Senbei Shop 津久井せんべい本舗
They even got an official prize 内閣総理大臣賞受賞.
They are normal senbei covered with a layer of flour mixed with real French brandy.
The owner was inspired by whiskey bonbons and tried his family trade, senbei, with various flavors. Now they create 30 different ones for example
koohii senbei 珈琲煎餅 senbei with coffee flavor
wain senbei ワインせんべい wine flavor senbei


There are also wine senbei in memory of Takeda Shingen from Yamanashi.
武田信玄のワインセンベイ
CLICK for more photos

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karee senbei カレーのおせんべい sembei with curry flavor
. . . CLICK here for Photos !


kootsuu anzen senbei 交通安全せんべい
senbei used in campaigns for safe driving


. Masakado Senbei 将門煎餅 .
for Taira no Masakado 平将門 / 平將門 (? – 940)

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Nanbu senbei, Nambu senbei 南部せんべい
from Morioka, former Nambu province

Nambu Sembei, waffles from Nanbu
Made from wheat flour, salt and water. The dough is pressed into round waffle molds with long handles and baked over charcoals. The overflowing baked dough is cut off and also sold as "ears" mimi to put into soup.
They come in variuos flavors. Originated in Hachinohe, where there are many local brands in the shelves of the supermarkets.
. . . CLICK here for Photos !

senbeijiru せんべい汁 senbei soup
Make soup with vegetables, mushrooms and meat and add Nanbu senbei just before eating.
There is a special senbei brand which does not dissolve in hot water.

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senbei aisu せんべいアイス Senbei filled with ice cream !




- - - - - Nambu-Waffeln
Die berühmten Nambu-Waffeln kommen aus der Stadt Hachinohe, die in der heutigen Präfektur Aomori liegt, einst die Domäne Nambu. Früher dienten die Waffeln als haltbare Nahrungsmittel für die langen Wintermonate.

In den Supermärkten von Hachinohe finden sich endlose Regale mit über 40 Sembei-Sorten, allein zehn davon mit Sesam. Meistens werden sie in kleinen Familienbetrieben von Hand gebacken, sodass jede Sorte ihren einzigartigen Geschmack erhält.

Bei ganz einfachen Waffeln besteht der Teig lediglich aus Weizenmehl, Salz und Wasser. Die Sembei werden in Waffeleisen mit langen Griffen über glühenden Holzkohlen oder in einem elektrischen Heizgerät gebacken. Die Temperatur für Waffeln ohne Füllung sollte 130 °C betragen. Der Bäcker muss darauf achten, sie ständig zu wenden, damit sie nicht anbrennen. Mittlerweile wurden auch spezielle Maschinen zur Waffel-Herstellung entwickelt, die in Kleinbetrieben bis zu 3000 Waffeln täglich backen können. Die Bäcker allerdings müssen stets wachsam sein, da gleichzeitig Teig in die Formen gegossen und Waffeln aus den Formen herausgenommen werden mussen.



Zur Geschmacksverfeinerung wird häufig schwarzer Sesam mitgebacken, der den Waffeln einen unverwechselbar aromatischen Geschmack gibt. Einige Hersteller bestellen das unverzichtbare Salz für den Teig sogar aus den Hochebenen von Tibet, weil dieses Natursalz dank seines Mineralgehaltes dem Gebäck überraschenderweise eine gewisse natürliche Süße verleiht.

Für andere Sorten werden klein gehackte Erdnüsse mit etwas Zucker eingebacken. Andere Mischungen ergeben sich aus Äpfeln und Kürbissen, Süßkartoffeln und Shiso-Blättern. Auch verschiedene Getreidesorten werden beigemischt. Für einen herzhafteren Geschmack kommen Zwiebeln, Sojasauce, Chili, Tintenfisch oder Jakobsmuscheln mit in den Teig.

Der bei der Herstellung am Rand herausquellende Teig wird nicht entfernt, sondern mitgebacken, und in Körben gesammelt. Viele Kunden lieben diese von den Japanern »Ohren« genannten Reststücke als Zutat für die tägliche Suppe. Sie kommen daher auch in den Verkauf. Ebenfalls als Suppenzutat, und zwar für Eintöpfe im Winter Senbeijiru, werden weiße Sembei gebacken. Sie sind sehr hart und lösen sich im heißen Wasser nur langsam auf. Weitere Zutaten dieses Eintopfs sind Hühnerfleisch, Wintergemüse, Pilze – und alles, was der Familie schmeckt.

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ninniku agesenbei ニンニク揚げせんべい
fried senbei with garlic



from Northern Japan, Fukushima
also with cheese flavor

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Soka senbei, Sooka senbei 草加せんべい
Soka (Sooka), Saitama, a famous senbei city
埼玉県草加市
CLICK for more photos

A Senbei (Rice Cracker) is the traditional confectionery of Soka. There are, however, many people make a mistake that it is Tokyo's specialty product. For this reason, we would like to let you have a correct understanding that how our local special product "Senbei" has been made and has become famous in all over Japan. Also, in February 2006, Soka Senbei was specified as " regional food brand (the genuine product made at the genuine place)", and in June 2007, it was registered as "regional organization trademark". For such the situation, Soka Senbei has been recognized as the brand name nevertheless there are many similar products being manufactured and sold. Here, we would consider how we should make more popular the brand name value of the real genuine "Soka Senbei"

Origin of Soka Senbei
When Town Soka was busy as the post town point on Nikko Kaido (Nikko Highway leading to Nikko) during the era of Edo, Ms "Osen-san" was selling dumpling cakes. One day, under suggestion from a passerby "samurai", she made a sort of Senbei in the shape of a baked rice cracker by crashing dumpling cake to flat and keeping it dry under the sun heat. It has been told that she, then, began making and selling it.

History of Soka Senbei
With regard to the history of our special product "Soka Senbei", we would herein introduce how it has finally become popular all over Japan as follows.
Hard Baked Rice Crackers were changed to Flat Salty Senbei during the era of Edo.

The Soka region was the typical village for cultivation of rice and in order to store surplus rice, people made Senbei, initially called Kata-Mochi (Hard Rice Cake).
When the Soka Post Town was set up during the era of Edo, there were many teahouses and food shops along with Nikko Kaido Road and this preservative food were being sold to travelers, which finally became very popular. At the early stage, salt was mixed into the Senbei rice cracker, but after the end of Edo era, it changed to put soybean sauce (shoyu) on a flat shaped Senbei after baking. At the beginning, some shops were called Salt Senbei Shops.

Turning Point was when the Senbei was presented to the Emperor
-- Eras of Meiji to Taisho

From the later of Meiji era, Soka Senbei shops had been gradually increased but many of them handled the Senbei as the side job in addition to sell other general merchandizes.
At the time of Taisho (after the era of Meiji), the Japanese army had a comprehensive military practice in Kawagoe and Soka Senbei was presented to Emperor Taisho, who was, then, the general commander of the Japanese army. This fact became the good turning point to expand the Senbei business.
The Soka Senbei was specified and expanded to all over Japan because "the emperor family purchased the delicious senbei". The local Soka Senbei Industry has been established, which was further expanded around that time and begun to enjoy making the product as the Soka's specialty product. It, then, continued making a prosperous progress for expansion.

Time of Sufferings, Glory and Fog
-- From Eras of Showa to Heisei
The Soka Senbei industry had made a good progress when entered to the era of Showa. However, during the Second World War, it had become very difficult time to obtain the material - i.e., rice - due to the severe control by the government on rice, so that many Soka Senbei Manufacturers (shops) had to discontinue the business one by one. Some of them, however, continued business obtaining the rice material somehow under the severe control by the authority (police). That time was the most difficult time for the Soka Senbei industry.

But only the good thing was Soka Senbei Manufactures maintained the manufacturing method (technique) under the dangerous situation (by police and military group). This was very good and lucky because the police authority is controlling rice distribution at the black market very severely, but some shops obtained the material (rice) somehow. Under such situation, the industry kept the traditional technique to make the Senbei, which is now greatly contributed for the industry and the market.

During the time of 1960s, the rice control was discontinued and the industry could follow the way of the high degree economic growth as the same as other main industries. Again, the name of Soka Senbei had been well known through special sales campaigns at department stores and big railway station's shopping areas.

However, in a proportion to rising of the well-known product name as "Soka Senbei", Senbei makers of other regions had begun making similar products even under different production methods. They began selling under the name of Soka Senbei at many places in Japan nevertheless the quality and taste were not good as the genuine Soka Senbei. As the result, although the name of "Soka Senbei" could obtain the good popularity, its reliability was deteriorated and the definition of "Soka Senbei" could badly become vaguely. The tendency has been continued to today.
source :  www.city.soka.saitama.jp

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Takabe Jinja Senbei 高家(たかべ)神社煎餅
In honor of the God of Cooking,
God of Iwakamutsukari no Mikoto 磐鹿六雁命


. Tokyo Sky Tree Senbei 東京スカイツリー .
May 22, 2012 - Grand Opening

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Unzen yusenpei ゆせんぺい senbei from hot spring water
Nagasaki, Mount Unzen

. Urashima Taro 浦島太郎 Ebisen えびせんべい .

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CLICK for more photos

Lucky Waffles with Toys inside, fukutoku senbei 福徳せんべい

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Yaotsu Senbei 八百津町 せんべい
From Yaotsu Town, Gifu.
They produce about 100 different kinds of senbei with many flavors.
The latest is a huge one of 1 meter diameter, made for events to share with the kids.
sauce yakisoba senbei ソース焼きそばせんべい is loved by younger people.
Senbei as containers of local ice cream, eaten with a senbei formed like a spoon.

. . . CLICK here for Photos !


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Worldwide use

Reiskräcker, Waffeln, Nanbu-Waffeln
Gebäck

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Things found on the way


- - - Naschen erlaubt: Sembei
Unter Sembei fasst man in Japan verschiedene Gebäck-, Waffel-, und Kräckersorten zusammen, die entweder aus Reismehl, Mochigome-Klebreismehl oder Weizenmehl gebacken und flach gepresst sind. Sie können süßlich oder salzig schmecken. Eine Sembei-Dose ist in jedem japanischen Haushalt zu finden, denn Sembei bilden das Mindestmaß an Gastfreundschaft. Kommen Gäste ins Haus, wird als erstes grüner Tee gekocht, gleich darauf werden Sembei aus der Dose genommen, auf einem Servierteller angerichtet und vor die Gäste auf den niedrigen Tisch gestellt. Der grüne Tee folgt unverzüglich. Sembei sind nicht nur für Gäste ein beliebter Snack, sondern auch für die ganze Familie. Sie werden zu jeder Tageszeit gegessen.

Das Gebäck gibt es in unzähligen Geschmacksrichtungen mit Sojasauce oder anderen Zutaten gewürzt. Sie sind rund oder viereckig, sternförmig oder wie ein Dachziegel geformt. Am beliebtesten ist die flache, runde Sembei-Sorte aus einfachem Reismehl mit dem Geschmack von Sojasauce. Sie verbreitete sich ab dem 17. Jahrhundert von Edo (heute Tokyo) aus über ganz Japan. Diese Sembei sind besonders knusprig und werden durch weitere Zutaten im Geschmack variiert.

In vielen Städten mit Sehenswürdigkeiten gibt es Geschäfte, die gleich am Ortseingang oder Bahnhof frische Sembei herstellen und einzeln verkaufen. Der verlockende Röstduft zieht die Kunden schon von weitem an, die hier Reisemitbringsel (meibutsu) aus der Gegend erstehen können. In Japan ist es üblich, von einer Reise etwas für die Daheimgebliebenen, insbesondere Arbeitskollegen, mitzubringen. Sehr gern werden Sembei, die zusammen in der Pause genascht werden können, nach einem Urlaub verschenkt.

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HAIKU


煎餅をいぬがかむ音花の雨
senbei o inu ga kamu oto hana no ame

the sound of senbei
when my dog crunches them...
rain on the cherry blossoms


Hoshino Tatsuko 星野立子
Tr. Gabi Greve

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long autumn rain -
the smell of senbei and
smoked cheese




These senbei, rice crackers, have a very typical smell. They are called mame mochi with roasted soybeans, from Tokachi, Hokkaido. Each one is wrapped in an extra pouch and when you open one, the rich fragrance of rice emerges from it.

Gabi Greve, September 2009


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Related words

***** WASHOKU : General Information

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