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


Chokoreeto ... Chocolate


Chocolate (chokoreeto)

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


CLICK for more photos Chocolate comes in many flavours in Japan.
Chocolates can be infused with flavors by using extracts, oils or alcohol extracts.

chokoreeto チョコレート
choko チョコ

milk chocolate
bitter chocolate
Swiss chocolate

Valentine's Day
giri choko (ぎりちょこ) 義理チョコ
. "duty to give chocolate"
CLICK here for PHOTOS !

Giri is a Japanese value roughly corresponding to "duty", "obligation", or even "burden of obligation" in English, but one with a far more pervasive influence on the Japanese world view and culture than its English equivalent. It is defined as "to serve one's superiors with a self-sacrificing devotion" by Namiko Abe. Indeed, the conflict between giri and ninjō, or human feeling, is said to be the primary topic of Japanese drama since historical periods. Today, social critics decry the diminishing influence of giri on shinjinrui, the new generations of Japan, who pursue an individualistic path in life that seems quite foreign to traditionalists.
© More in the WIKIPEDIA !
der rechte Weg; richtiges Verhalten, Moralitätf; Sittlichkeit; Tugendhaftigkeit. Verpflichtung; Pflicht; Pflichtgefühl

Lately this has changed to

tomochoko, tomo choko 友チョコ chocolate for friends
which girls give to their girlfriends
. . . CLICK here for Photos !


imojoochuu shokora 芋焼酎ショコラ
chocolate filled with satsuma potato liquor
imo joochuu nama chokoreeto 焼酎生チョコレート
Also made in Yakushima Island.
. . . CLICK here for Photos !

Imo Jochu Nama Choco Ganache / ガナッシュ

chokoreeto ganasshu チョコレートガナッシュ ganache chocolate
ganasshu choko ガナッシュチョコ
Various chocolate cream cakes
. . . CLICK here for Photos !
The cream is also filled into chocolate bonbons チョコレートボンボン.


Matcha chocolate with green powered tea
まっちゃ【 抹茶チョコレート】

Meiji Rich Matcha Chocolate
Meiji melty kiss matcha chocolate

Click here for more photos

. . . CLICK here for more macha sweets Photos !

Sweets from green Uji Tea with Chocolate
CLICK for more photos


Olives Chocolate, Olive chocolate !

oriibu chokoreeto
from Shodoshima 小豆島


shio choko 塩チョコ chocolate with salt

salty almond chocolate
Mandelschokolade mit Salz

Salty Sweets (shioaji suiitsu)

Worldwide use

Milchschokolade, bittere Schokolade, Schweizer Schokolade

Things found on the way

Aso manjuu with chocolate 麻生まんじゅう
Manju with the faces of Japanese politicians

potechi ポテチ potato chips or potato sticks covered with chocolate
"Hokkaido Choco Potato"
. . . CLICK here for chocolate potatochips Photos !

Hokkaido choko poteto 北海度 チョコポテト
Hokkaido potatos with chocolate
Kartoffeln mit Schokoladeguss


Daruma Dolls for the Doll Festival

Hina Matsuri and Daruma

CLICK for more Choko Daruma Photos チョコだるま


Daruma Chocolates in a bag
Thank you, Ishino san !


CLICK for more photos
chokoreeto kosumosu チョコレートコスモス
brown cosmos flowers with the smell of chocolate

Cosmos (kosumosu) Cosmos bipinnatus as KIGO


barentain dii choko no yukugata wa mune ni hime
Valentine's Day -
where the chocolates disappered
I will keep for myself 

Tachibana Tadako 立花忠子
source :

Related words

Hot Chocolate, a drink

WASHOKU : Chocolate

***** WAGASHI ... Sweets SAIJIKI








***** Location: Worldwide
***** Season: All Winter
***** Category: Humanity


Hot drinks are extremely popular during the wintertime, when the warmth of the concoction and the warmth caused by alcohol are both welcome guests.
Hot alcoholic drinks are prepared in heat resistant glasses, and the alcohol must only be heated, but never allowed to boil or else the alcohol will dissipate.
For a more quickly prepared hot drink, alcohol can be combined with hot coffee, tea, hot water, hot wine, hot milk, or hot cream - but even in these concoctions, the liquor should be heated first if time permits.
Find a long list here:


Some hot coffee drinks

Belgian Coffee
Café Amaretto
Café French
Café Brulot
Café Caribbean
Café Royal
Coffee Bustamante
Cafe Muerte
Hot Irish Nut
Hot Brandy Toddy
Irish Coffee
Jamaican Coffee
Mexican Coffee
Russian Coffee
Spanish Super-charged Coffee

Almond Hot Chocolate
Hot Buttered Rum
Hot Chocolate Almond


Chocolate Drinks

champurrado; also chocolate atole (Mexico and Mexican neighborhoods in large cities)
Traditional Mexican hot chocolate (from the Aztecs) flavored with cinnamon and thickened with corn meal; served in winter especially during posadas, a nine-day celebration of Mary and Joseph’s travel to Bethlehem, from December 16 through December 25. Atole is cornmeal mush or thin gruel that is flavored to make a Mexican drink.

hot chocolate also hot cocoa (worldwide)

Ovaltine (Switzerland, USA, and elsewhere) Ovomaltine is a Swiss milk product with chocolate and malt extracts by Wander AG, a subsidiary of Novartis Consumer Goods. It is known as Ovaltine in the USA and various parts of the world.

Coffee and Tea

chai (India and becoming worldwide)
Hot spiced tea blended with milk.

hot tea (worldwide) hot black tea, hot green tea

Irish coffee (Ireland, USA, and elsewhere)
Hot sweet rich coffee and Irish whiskey with cream floating on top.


milk tea (Mongolia)
Traditional drink of tea made with milk, not water. People usually put a little salt into the tea when they drink it. Sometimes, butter or stir-fried millet is added.

Mongolian milk tea -
I remember the story
of mother Goat

When Mother Wolf came to catch one of her baby goats to feed her own hungry children, Mother Goat answered:

"Let me prepare you a special tea made from my milk, that will help your children grow up and safe my own!"
and thus the Mongolian milk tea was invented -
or so they told us on the wayside tea stall.

Gabi Greve

The everyday beverage is salted milk tea ("Süütei Tsai"), which may turn into a robust soup by adding rice, meat, or Bansh.
Reference : Monglian Milk Tea

. Mongolia SAIJIKI .


mulled tea; also spiced tea (widespread)
Hot tea made with sugar and spices.


anijsmelk (Netherlands)
This is hot aniseed milk. With the Dutch, it is as popular as hot chocolate.

hot milk (worldwide)
Milk which is simply heated; especially good with Christmas cookies.
Perhaps not a kigo for winter since it is used year round to promote sleep.

mulled cider; also hot spiced cider (USA and probably elsewhere)
Non-alcoholic cider heated with sugar and spices.

Mulled Wine
Wine heated with sugar, herbs, spices, and/or fruit. It is often fortified with other alcohol.

bisschopswijn; also bishop's wine (Netherlands)
Traditional beverage for Dutch Sinterklaas Eve--December 6.

gloeg (Norway

glögg (Sweden)
Traditionally served during six-week Advent season. The very best glögg is fortified with aquavit. All countries' gloggs go very well with gingerbread and gingersnaps.

gløgg (Denmark)
Traditionally served on Christmas day with apple dumplings that are topped with powdered sugar and strawberry marmalade.

glogg (USA spelling)
It is common to drink "glogg" in the USA; not everyone calls it mulled wine.

glögi (Finland)
Traditionally served during six-week Advent season

glühwein (Germany)
Generally lighter (alcohol and spiciness) than glogg.

vin chaud (France, Swiss Alps)
More like glühwein in flavor, but more frequently fortified with brandy that its German counterpart.

zbiten; also spelled "sbiten" (Russia)
An old Russian beverage made from of red sweet wine, honey, spices, and tea made of spearmint, melissa, and/or St John‘s wort. It is said to give great health, especially strength for men and beauty for women.

Posset (England)
Sweet spiced hot milk curdled with ale or beer. Is the forerunner of eggnog. Today, these are mainly historical drinks. In the past, they were often drunk for heath. Some were given to children to make them sleep.

Drinks made of liquor and water with sugar, spices and often, citrus juice.

grog, grogg (England, Germany, Australia, USA, and possibly elsewhere)
Today grog is made of rum, sugar, spices, limejuice, and hot water. Originally, it was just watered down rum. In some places, the names grog and toddy are used interchangeably.

hot buttered rum (USA)
This drink is grog with a pat of butter melting on top

hot toddy (England, Germany, Australia, USA, and possibly elsewhere)
A hot drink (as above with any citrus juice) made with any alcoholic liquor except rum. Again, the names grog and toddy are used interchangeably in some places.

hot whiskey (Ireland)
Also called "hot Irish" and if you are in an Irish pub, just ask for "punch." Like other drinks in this category except made with Irish whiskey.

yuwari 湯割り (Japan)
Alcoholic drinks diluted simply with hot water

hot umeshu (Japan)
plum wine diluted with hot water

Punch made of sweetened ale or wine heated with spices and roasted apples
wassail (England and elsewhere)
See above description. The word "wassail" is also a verb that means to celebrate noisily or to whoop it up.

lamb's wool (England)
Hot flavored ale (wassail) with a good amount of roasted apple pulp (lamb's wool) floating on top; served with Twelfth Day Cake on the feast of the Epiphany.

Ed Schwellenbacher, 2005



hot cider; also hot apple cider (USA and probably elsewhere)
non-alcoholic cider which is simply heated, winter kigo

cold cider サイダー saidaa
kigo for all summer in Japan

fresh cider, frischer Apfelmost
kigo for autumn in Europe/Australia

Cider Daruma Label, a good luck drink ダルマサイダー


.. .. .. .. WKD ... more Hot Drinks

hotto dorinku ホットドリンクス hot drink
hotto uisukii ホットウィスキー hot whiskey
hotto wain ホットワイン hot wine (grape wine)
hotto remon ホットレモン hot lemon

mugiyu 蕎麦湯 (そばゆ) hot buckwheat water
shoogayu 生姜湯 (しょうがゆ) hot ginger water


kuzuyu 葛湯 (くずゆ) hot arrowroot water

usumete mo hana no nioi no kuzuyu kana

even if diluted
it still smells of the flowers -
hot arrowroot drink

Watanabe Suiha 渡辺水巴


Egg Nog
A punch made of sweetened and lightly spiced milk or cream mixed with eggs and usually alcoholic liquor.
Eggnog, also called "auld man's milk" in Scotland (worldwide)
See description above. Eggnog is usually served cold in the USA.
Tom and Jerry (USA)
This drink is a special eggnog that uses a batter of eggs, sugar, and spices wherein the eggs are separated, beaten, and then folded together with sugar and spices. Rum, brandy, and boiling water or milk are added to complete the drink. This drink is usually thicker than regular eggnog.

Hot Whiskey (toddy)

Mulled wine (gloegg, Gluehwein), Wassail, hot mead
honey wine, met
The word "mulled" simply means heated and spiced.

hot rice wine, atsukan 熱燗, kanzake 燗酒
see : Ricewine, rice wine (sake, saké, saki, Japan)

tamagozake 玉子酒 (たまござけ) 卵酒(たまござけ) and more
nezake 寝酒 (ねざけ) nightcup, before going to bed
shoogazake 生姜酒 (しょうがざけ) hot rice wine with ginger
ararezake 霰酒 (あられざけ) mizorezake 霙酒(みぞれざけ)and more

Rumpot (Rumtopf) Germany (rum with fruits of the season)

Things found on the way


on my mind
through the birch--
a hot drink once home

beckoning to me
through frosty panes--
her face and a warm drink

Ed Schwellenbach


hot milk
for my bad fit of coughing
mum adds a whisky

a hot toddy
with a big cognac
his poor head

drink a hot toddy
and then take to your bed

does your head spin

Geert Verbeke

Read more haiku of Geert here:

Related words

***** Frozen Drinks
kigo for Summer

Here is an external LINK with Frozen Coctails :
The hot days of summer call for really cold drinks and it cannot get colder than these blended cocktails. Most of these drinks are blended with ice but some use ice cream and they often include fresh fruit.
check this ..

***** Iced Tea and Coffee

***** Black Tea and Coffe from Kenya

***** Things to keep you warm in winter, a KIGO list

WASHOKU : Shiru 汁 ... Soups Suppen






Check the WKD LIST of
. HUMANITY and Winter Kigo





Salty Sweets



Salty Sweets (shioaji suiitsu)

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


shio suiitsu 塩スイーツ, shioke suiitsu 気スイーツ
sweets with a flavor of salt, salty sweets
shioaji suiitsu, shio-aji suiitsu 塩味スイーツ
salt and fish paste and many other things are blended

. . . CLICK here for Photos !
Süßigkeiten mit Salz, a new trend in Japan


basashi ice cream 馬刺のアイスクリーム
ice cream with raw horse meat flavor ... YES

Eis mit rohem Pferdefleisch


potechi ポテチ potato chips or potato sticks covered with chocolate
"Hokkaido Choco Potato"
. . . CLICK here for chocolate potatochips Photos !

Hokkaido choko poteto 北海度 チョコポテト
Hokkaido potatos with chocolate
Kartoffeln mit Schokoladeguss


Hakata no shio sofuto kuriimu 伯方の塩ソフトクリーム
soft icecream with salt from Hakata, also normal icecream
Big chunks of salt are sprinkled on the ice. A waffle in the form of a heart is added for easier eating.
.. . . CLICK here for Photos !

Eiscreme mit Salz von Hakata

Hakata no Shio, Daifuku 伯方の塩 純生大福
Manju with sweet tsubu an red bean paste paste. The outside is made with salt. Sold in Matsuyama
Sweets from Shikoku

Ice cream, ice-cream, icecream (aisu)



shio choko 塩チョコ chocolate with salt

CLICK for more photos

CLICK for more photos
salty almond chocolate
Mandelschokolade mit Salz


Caramels with salt, 塩キャラメル shio kyarameru
Karamellen mit Salz

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

Some are produced in Shikoku with local salt.

shio kyarameru koon 塩キャラメルコーン
Karamellen mit Maiskorn und Salzgeschmack

Ezo Brown Bear line 熊出没注意 
ichigo miruku kyarameru イチゴミルクキャラメルstrawberry milk chews
Three flavors of caramel chews and a some chocolate bars

also caramels with the taste of vegetables
yasai namakyarameru 野菜 生キャラメル
in all rainbow colors
including aubergines, carrots and corn to give them color.


PURIN プリン pudding

kamapurin 釜プリン/ 塩釜 pudding with salt from Shiogama town
塩竈(しおがま) Shiogama town in Miyagi
. . . CLICK here for Photos !

fukahire purin ふかひれプリン
vanilla pudding with sharks fins syrup

from Kesennuma, Miyagi

CLICK for more photos
With a syrup of shark fin and shiitake mushrooms.

osakana purin お魚プリン vanilla pudding with fishfrom tara fish
with vanilla flavor, cheese flavor or ikasumi squid ink flavor or chocolate flavor
. . . CLICK here for Photos !

Worldwide use

„Süßigkeiten mit Salz“
salzige Süßigkeiten

Things found on the way

. Salt in Japanese Culture .


Related words

***** WAGASHI ... Sweets SAIJIKI



Sweets from Hokkaido



Sweets from Hokkaido 北海道スィーツ
Hokkaido Sweets

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


CLICK for more photos

Because of the many cattle ranches, there are plenty of sweets made from milk.

Reference : "Hokkaido Sweets"


appuru, gooruden appuru kamui ゴールデンアップルカムイ
apple cake, baumkuchen
. . . CLICK here for Photos !

baumukuuhen バウムクーヘン Baumkuchen
. . . CLICK here for Photos !

chiizu keeki チーズケーキ cheese cake
. . . CLICK here for Photos !
chiizu purin チーズケーキ cheese pudding
. . . CLICK here for Photos !

Hakodate chokora sweet
nama choko daifuku 生チョコ大福
. . . CLICK here for Photos !

ichigo ... strawberry custard cake
ichigo zenzai

jagaimo amanattoo じゃがいも甘納豆 potatoes pickled in sugar
sugar-glazed potatoes
from Otaru 糖漬け
. . . CLICK here for Photos !

mamepan 豆パン bread with sweet beans
(amanatto 甘納豆, sweet beans) also served for school luncheons after the war.

marusei bataasando マルセイバターサンド bisquits
. . . CLICK here for Photos !

meron メロン ... Yubari melon cheese cake
..... Yubari melon jelly

mifuyu 美冬 sweet, millefeulle chocolate
"Beautiful Winter"
with three flavors. From Sapporo
. . . CLICK here for Photos !

mirukureepu ... 26 layers of thin crepe with cream


nama kyarameru ”生キャラメル”fresh caramels
They have become very popular since a few years and are also produced in other parts of Japan.
花畑牧場 Hanabatake Bokujoo, since 1992, a ranch by the actor Tanaka Yoshitake 田中義剛(たなか よしたけ、1958年3月13日 - ) is most famous for these sweets.
. . . CLICK here for Photos !
At the cafeterie of the Ranch
The caramel set.
A slice of caramel rolled cake, a caramel souffle with cheese taste, a piece of caramel, a piece of strawberry caramel, some caramel sauce to spread on two crackers or to put into your coffee, a piece of caramel coated with white chocolate and a choice of one drink.
More English reference : Hanabatake Bokujo


panjuu ... pan manjuu パン饅頭 bread manju
. . . CLICK here for Photos !

potato chips with chocolate ポテトチップチョコレート
. . . CLICK here for Photos !

rubaabu pai ... rhubarb pie

sanbooroku (さんぼうろく) 三方六 sweet
with peaches and white chocolate, baumkuchen
. . . CLICK here for Photos !

shiffon keeki シフォンケーキ shiffon cake
. . . CLICK here for Photos !

shirakaba jueki shiroppu 白樺樹液から白樺シロップ
syrup from birch sap, shirakaba shiroppu
. . . CLICK here for Photos !

sofutokuriimu ソフトクリーム softcream ice
From the fresh milk of Hokkaido.
Flavored with melon, lavender and others.

tomatozerii 北海道 トマトゼリー tomato jelly
. . . CLICK here for Photos !

CLICK for more sweets !

Worldwide use

Things found on the way


Related words

Hokkaido dishes 北海道 Hokkaidoo

WASHOKU : Regional Japanese Dishes

***** WAGASHI ... Sweets SAIJIKI



Kagawa Prefecture


Kagawa 香川 / Takamatsu

Kotohira, Konpira
Shodoshima (shoodoshima 小豆島)


Since 2012, Kagawa is "renaming" itself into

Udon ken うどん県 ”Udon noodles prefecture"

The new mascot has noodles in its brain . . .


CLICK for more udon no business ideas !

うどん脳 Udon No Brain

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

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


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


Shoodoshima 小豆島

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

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

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

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


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

somen from Shoodoshima

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

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

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

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

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

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


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

sekkoo no nomi hiyashitaru shimizu kana

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

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


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


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

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

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

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

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

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

source :


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


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

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

My Japanese Text for these beans

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


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


Sanuki no Shokubunka 讃岐の食文化

讃岐うどん Sanuki udon noodles

Sanuki Udon, my photos

. Sanuki Udon Poster in English .

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

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

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

強いコシ 色白太目 まるで妻

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

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

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

麦味そ mugimiso miso
オリーブ oriibu, olives

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

Seisan chihoo of Kagawa, 西讃 Western Sanuki

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

also when moving to a new home, hikkoshi udon 引越しうどん
are eaten in the full bathtub.
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katokichi 加ト吉 changed the name to
table mark テーブルマーク Table Mark.
specializing in frozen food, located in Kagawa.


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

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

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

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

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

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

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

. Takana 高菜 mustard greens .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

wasanbon 和三盆 Japanese sugar from Kagawa and Tokushima, Shikoku


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

 ... and more Photos from Takamatsu

Worldwide use

Shoodoshima, eine kulinarische Insel

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

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

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

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

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

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

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

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

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

Related words

***** WASHOKU : Regional Japanese Dishes

***** . Folk Toys from Kagawa .


- #sanukiudon #udon -


Presents for all seasons


Presents for all seasons

To give presents and acknowledge one's duty to others is an important factor in traditional Japanese society. Give and take are very closely related and if you get something, you have to give something back (o-kaeshi お返し), for your neighbour, friend, on the workplace or from a family member.
Giving a small gift is a great way to express your gratitude toward the other person.
. . . CLICK here for Photos !

For a wedding people bring nicely decorated envelops with a money gift. And when the wedding ceremony is over, they get a little present back, usually a piece of ceramics for keeps ... (some end up at the recycle stores lately! ).
. . . CLICK here for Photos !

If you move to a new home, you give a little present to your neighbours, sice you moved "near" SOBA 側, some buckwheat noodles (hikkoshi soba 引越し蕎麦) are not uncommon.
. . . CLICK here for Photos !

Twice a year there are "official" times for giving gifts to all that have been helpful to you during the past six months.
In former times you had to carry the present yourself, combined with a short polite visit to the receiver.
Nowadays, this is easier. Many department stores and shopping malls offer seasonal presents and send them for you, including a small greeting card.
Local post offices have long magazines with offers for local specialities to be send around.

Many gifts are seasonal and a lot include food items. In summer, beer is a most welcome gift. But washing powder is also appreciated.

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oseibo, o-seibo 歳暮 present for the end of the year
Usually given from December 20 till the end of the year. This present does not need a revanche present.
It started off as a gift from the sub-family (bunke 分家) to the main family (honke 本家)to give an offering for the family altar in the main family home and was an opportunity for the families to get together and celebrate.
Geschenk zum Jahresende

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ochuugen, o-chuugen お中元 present for midsummer
chuugen is an idea from Chinese Taoism, where the year has been divided into three parts.
It overlaps with the Buddhist ancestor festival of O-Bon.
Geschenk zur Jahresmitte

Chugen, chuugen 中元 -
giving mid-year money or presents


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omiyage, o-miyage お土産 local souvenir

This is usually something to eat or drink which you bring back from a trip. You can thus share the "taste" of your destination with the less favorite one's who could not go with you. Especially important is a little souvenir for the people at your work place. If a Japanese travels abroad, he will fill his coffers with souvenirs for the ones back home.
In Japan, all travel destinations have their local souveniers and many stores sell them along the access roads to temples and shrines (sandoo 参道 ) and of course at the station.
At Tokyo station, you can buy these souvenirs from all of Japan (just in case you forgot to buy some on your trip).
It could be local senbei or manju or pickled vegetables.
You can even buy life crab along the ports of the Sea of Japan and have them shipped on ice to your relatives, friends or other people with obligations.


barentain dii バレンタイン St. Valentine present
The custom to give some chocolates has been introduced from America. You can buy a variety of things at the sweets stores or make some chocolates at home.
Not only do you give sweets to your beloved friend, but also "duty chocolate, obligatory cocolate" (giri choko ギリチョコ / 義理チョコ) to all male members of your working surroundings. GIRI 義理 is the word for "doing your duty" and CHOKO of course, short for Chocolade.
. . . CLICK here for Photos !

But this is not the end to Valentine's day in Japan. On March 14 now the male receivers have to give back (remember, o-kashi).

howaito dii ホワイトデイ "white day" present
The reverse present is usually a piece of white chocolate.
This day was invented in Japan in 1978 to promote business and has been well accepted by the young consumers, now even in Korea, Taiwan and China.
. . . CLICK here for Photos !
"Weisser Tag"


If someone brings a present to your home or comes visiting, he brings a gift and hands it over with the words

tsumaranai mono desu ga "It is really just a trivial thing!" even if it is a melon for 100 Dollars worth. You are not supposed to open it in front of your visitor.
To visit without a gift is bad manners, tebura (手ぶら) "empty handed".

The gift is usually placed in a bag, best the paper bag from the store where you bought it.

Some expensive gifts, like melons for 100 dollars, are not eaten by yourself but often given away soon to the next one in line of your obligatory gift receivers list. These are some kind of "merry go round" presents.


Visiting, obligatory visiting
and sending greeting cards

For many occasions it is customary to visit or send cards, some of these visits are kigo called
xyz MIMAI 見舞.

kigo for mid-summer

. mizu mimai 水見舞 (みずみまい)
visiting after a water damage

lit. "water visit", after a typhoon

also given as a kigo for mid-autumn

. aki demizu 秋出水 (あきでみず) autumn floods  
mizu mimai 水見舞(みずみまい)"inquiry after the water situation"


kigo for late summer

shochuu mimai 暑中見舞 (しょちゅうみまい)
visiting in the greatest heat

doyoo mimai 土用見舞(どようみまい)visiting on the dog days
natsu mimai 夏見舞(なつみまい)visiting in summer

. . . CLICK here for 暑中見舞いはがき postcard Photos !


kigo for mid-winter

. susu mimai 煤見舞(すすみまい)
visit during the cleaning season


kigo for late winter

. kan mimai 寒見舞 (かんみまい)
visiting in the cold season

... kanchuu mimai 寒中見舞(かんちゅうみまい)
yuki mimai 雪見舞 (ゆきみまい) "snow visit"
visiting a friend during the snow season 

. . . CLICK here for 寒中見舞い postcard Photos !


kigo for all winter

. kaji mimai 火事見舞
visiting someone after a fire damage
Usually with a good gift of money.

Worldwide use

Kleine Geschenke erhalten die Freundschaft!

Things found on the way


dorayaki mo torayaki mo kite o-chuugen

I got Dorayaki
and also some Torayaki -
presents for mid-year

Iijima Haruko 飯島晴子 (1921 - 2000)

This is a play with words of DORA and TORA (Tiger).

torayaki 虎焼き Dorayaki in form of a little tiger

Dorayaki sweets


Related KIGO

barentain dii / Valentine’s Day

Chugen, chuugen 中元 -
giving mid-year money or presents

howaito dii / White Day

Seibo, seiboo 歳暮 -
giving Year End money or presents

Otoshidama, o-toshidama お年玉 Money Presents for the New Year

Related words

***** WASHOKU : General Information



Saga prefecture

. Saga district, Tokyo .
- see below - Sagacho 佐賀町

Saga Prefecture

Saga Prefecture (佐賀県, Saga-ken)
is located in the northwest part of the island of Kyūshū, Japan. It touches both the Sea of Japan and the Tsushima current 対馬海流 and the Ariakekai Sea 有明海. The western part of the prefecture is a region famous for producing ceramics and porcelain, particularly the towns of
Karatsu 唐津, Imari 伊万里, and Arita 有田.
The capital is the city of Saga.
Kyūshū's smallest prefecture, Saga, is located on the northwest corner of the island, bordered by the Genkai Sea and the Tsushima Strait to the north and the Ariake Sea to the south.

In ancient times the area composed by Nagasaki Prefecture and Saga Prefecture was called Hizen Province. The current name dates from the Meiji Restoration. Rice farming culture has prospered here since ancient times, and vestiges can be seen at the ruins of Nabatake in Karatsu and the Yoshinogari site in Yoshinogari.

From the Kamakura period to the Muromachi period it is thought that over 100 feudal clans existed. Also exerting great influence during this time was a samurai clan operating along the Genkai Sea called the Matsuratō. Upon entering the Sengoku period, the Ryūzōji clan expanded their control to include all of Hizen and Chikugo Provinces, and part of Higo and Chikuzen Provinces. After the death of daimyo Takanobu Ryūzōji, Naoshige Nabeshima  鍋島  took control of the political situation, and by 1607 all of the Ryūzōji clan's domain was under the control of the Nabeshima clan.

Around the middle of the 19th century, Naomasa Nabeshima strove to set right the domain's financial affairs, reduce the number of government officials, and encourage local industry such as Arita porcelain, green tea, and coal.

Agriculture, forestry, and coastal fisheries form a large portion of the prefectural economy. Regional agricultural specialties include Saga beef, onions, and strawberries.
The prefecture is the largest producer of mochigome (sticky rice) and
greenhouse mandarin oranges in Japan.
© More in the WIKIPEDIA !


CLICK for more photos The Ariake Sea (有明海, Ariake-kai)
is a body of salt water surrounded by Fukuoka, Saga, Nagasaki, and Kumamoto Prefectures, all of which lie on the island of Kyūshū in Japan. It is the largest bay in Kyūshū. Its deepest point is only about 50 m deep, and extreme tides exceed 6 m. It is used for aquaculture, with nori being a major product. Various species of fauna including mudskipper (mutsugoro), Pen shell (Atrina pectinata), and fiddler crab live in the Ariake Sea. In autumn, there will be red-grass along the sea shore. Recent years have brought increasing pollution, with resultant red tide. Isahaya Bay is a branch of the Ariake Sea.
Across the Amakusa Islands lies the Yatsushiro Sea.

CLICK for more photos Many harbors are located on the coast. Among them are Misumi (in the city of Uki, Kumamoto Prefecture), Shimabara (Shimabara, Nagasaki), Taira (Unzen, Nagasaki), Nagasu (Kumamoto), Kumamoto (Kumamoto) , Miike (Omuta, Fukuoka), Kuchinotsu (Minamishimabara, Nagasaki), and Oniike (Amakusa, Kumamoto).
© More in the WIKIPEDIA !

Ariake ryoori 有明料理
Cuisine of products from the Ariake-kai sea
The Ariake sea and flatlands are rich in nutritients and rivers carry more nutritients from the mountains to the sea. The mix of fresh water and sea water is good for many kinds of seafood. The tide changes the sea level about 6 meters.
This food is served often in the town of Saga.
. . . CLICK here for Photos !

. nama kurage 生クラゲ raw jelly fish
eaten with grated ginger and soy sauce
akakurage, aka kurage 赤水母(あかくらげ)red jellyfish
Chrysaora melanaster


Regional Dishes from Saga 佐賀の郷土料理
. . . CLICK here for Photos !

agoyaki あご焼(トビウオ) / yaki ago 焼あご fried flying fish

aisu puranto アイスプラント "ice plant" , sea fig, chrystal leaf
Mesembryanthemum crystallinum
Carpobrotus chilensis
. . . CLICK here for Photos !
It was originally planted to keep the sand on the beaches of Saga prefecture and other parts of Japan. It has white spots like salt on its leaves.
It is now promoted for eating, called
barafu バラフ Barafu.
salty vegetable 塩味野菜
Saga University's Department of Agriculture, Prof. Ogawa Takahiro is promoting it as edible since 2006. Fa. Nokendo (Nookendoo 農研堂(のうけんどう).
Made into Barafu ice cream and other sweets like roll cake or short cake. . . . with photos
Or fried with other ingredients or used in salads.

burakku monburan ブラックモンブラン "black Montblanc"
ice cream with chocolate cover
when you finish eating, you might win something, written on the stick. Invented by 竹下小太郎, when he saw the Monblanc in Swizzerland and thought it might be more delicious with a chocolate cover.

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dabu だぶ food for communal festivities
kyoodoshoku 郷土食. Also prepared when entertaining important visitors.
Regionally called 「ざぶ zabu 」「さぶ sabu」「らぶ rabu」
With boiled root vegetables, shiitake mushrooms, konnyaku (mostly frozen konnyaku), fu wheat gluten crutons etc. and always the lotos roots from Ariakekai. Kombu and chicken for the broth and kamaboko for more filling. Thickened with a bit of katakuri starch. Juice from squeezed fresh ginger adds some flavor and keeps the body warm in winter.
When eating the broth, it makes the sound SABU SABU when old people eat it, hence the naming.
Prepared for all the villagers.
On happy occasions, the food is cut into small squares and flavored without sugar. An even number of ingredients is used. Salt and soy sacue are usef for flavoring.
On sad occasions like funerals and memorial services (うれいの時), it is cut in triangular form and sugar is used to enliven the palate. Instead of chicken atsuage tofu is used.
It is served in a large bowl and each person can take as much as he likes into his own personal "dabu bowl" だぶ椀.
Famous isKaratsu, Hamasaki village. 唐津市浜崎地区
When prepared only for the family, it is inaka dabu 田舎だぶ, when prepared for guests, it is okyakusama dabu お客様だぶ.
This is also prepared in villages of Fukuoka in Northern Kyushu.

dagojiru だご汁 miso soup with dumplings
Famous at the hot spring Takeo onsen 武雄温泉, in the sprit of samurai simplicity and fortitude (shitsujitsu gooken しつじつごうけん【質実剛健】)
Dumplings from wheat flour are made from hand, called tsunkiridango つんきりだご, others elongated like udon are nobedango のべだご.

ganzuke がん漬け / 蟹漬 kani crab pickles
made from local fiddler crab シオマネキ shiomaneki
a kind of shiokara salt pickles
From Ariakekai
. . . CLICK here for Photos !

gyorokke 魚ロッケ/ ぎょろっけ fried mashed fish and vegetables
from 唐津市
mashed fish (surimi) eggs, carrots are mixed, covered with breadcrumbs and fried. It is formed like a fish in shape, but basically a croquette コロッケ.
Since the early Showa years at the Fujikawa Kamaboko 藤川蒲鉾本店 shop. It had also been called haikara ten ハイカラ天 highclass tempura, karee ten カレー天 curry tempura or panko ten 「パン粉天 bread crumbs tempura. Now there are two flavors, with curry or just salt.

Hizen chagayu 肥前茶粥 rice porridge from Hizen
Prepared in an earthen pot. Green tea is put in a bag and boiled with the rice.

Kanzaki soomen 神埼そうめん(神崎素麺) somen noodles from Kanzaki
They are prepared with the fresh water from rivers from the mountain area of Sefuri 脊振. They are quite chewy, but smooth. You can enjoy them cold in summer and hot in winter.
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kuri okowa 栗おこわ mochigome rice with sweet chestnuts
A necessary meal for chrysanthemum festivities on the ninth of september, the double 9 day, in the local dialect called Okunchi おくんち【御九日】 . In Arita, this is celebrated on the 9th of October

marubooro 佐賀まるぼうろ sweet round cookies
The most important sweet of the area, introduced by the "Western barbarians" from Holland to Nagasaki, more than 300 years ago. Now these cakes are made with honey and eggs and baking powser to make them softer.
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Matsuura zuke, Matsuurazuke 松浦漬け
whale pickles from Matsuura
The cartilage of the lower jaw of a whale (kaburabone かぶら骨) is watered for a long time, until all the fat is gone and then pickled in sweetened rice bran. This delicacy is counted as one of the five best in Japan 日本珍味五種.

It is sold in cans or containers from Arita porcellain that look like water goblins (kappa 河童)
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mutsugoroo むつごろう  / むつ五郎 haze-type mudskipper of the wetlands
This animal is prepared as food in various ways.
mutsugoro no kabayaki むつごろう蒲焼 grilled on charcoal
Eaten from May to September.
Also as sashimi or simmered in sweetened soy sauce.

niimoji にいもじ sweet potatoes in vinegar dressing
mizuimo, mizu imo みずいも【水芋】, a kind of satsumaimo.
Best in summer to induce an appetite. Sometimes called "zuiki", when it is dried.
(See also KUMAMOTO for zuiki.)

nori 佐賀のり / 佐賀海苔 Saga Nori Laver. seaweed
from the Ariakekai Sea, which is rich in nutritients and rivers carry more nutritients from the mountains to the sea. The mix of fresh water and sea water is good for growing these nori. Since the tide changes the sea level about 6 meters, they also absorb a lot of sunight to give them extra sweetness.
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..... yakinori aisu 焼きのりアイス icecream with roasted nori flavor
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Ogi koi 小城 鯉 carp from Ogi town
Near the Falls of Kiyomizu are many restaurants to serve them as sashimi or in miso soup, since the meat does not have a raw taste to it.
The fish grow in the clear rivers of the Tenzan mountains nearby.
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Ogi yookan 小城羊羹 (おぎようかん)bean jelly from Ogi
also called sakura yookan. Some green powdered tea is added to the mix of sweet bean paste and kanten jelly.
Even the warlord and later regend of Japan, Toyotomi Hideyoshi is said to have liked this.
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Sagagyuu 佐賀牛 beef from Saga
One of the best in Japan. Cattle grazes in the mild climate of the area, with plenty of fresh water and clean air. It has a sweet taste.
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sazae さざえ【栄螺】 turban shells
Best grilled, near Cape Hado. They taste slightly salty and of the soy sauce grilled with them. 波戸岬サザエ
from Chinzei town, Karatsu
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shishirian raisu シシリアンライス Sicilian rice
served on a plate, decorated with mayonnaise, eaten with chopsticks
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shooro manjuu 松露饅頭 (しょうろうまんじゅう) round Manju cakes
"like shoro mushrooms (truffles) that grow on the trees of Niji na Matsubara 虹の松原 in spring and autumn". The cakes are filled with sweet bean paste, outside is castella cake. They are about 3 to 4 cm in diameter.
Speciality of Karatsu 唐津市.
shooroo ショウロ Rhizopogon rubescens
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Suko sushi 須古寿司 from Suko town
Suko Town, Kishima island 杵島(きしま)郡白石(しろいし)
The area is famous for its rice planting, since more than 500 years Sushi is made. Especially mutsugoro and other seafood from Ariakekai are used. Also shiitake mushrooms, eggs, goboo, Narazuke pickles, red pickled ginger and mountain vegetables are used to bring sea and mountain on one box sushi (oshi sushi). It is thus very colorful and often also made for festivities. The villagers make it in memory of a former daimyo, who helped them inprove the rice plants of the area.
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Takesaki kani, Takezakigani 竹崎蟹 crab from Takesaki town
aogani アオガニ "blue crab" Callinectes sapidus
They are as large as 30 cm. Females are better in winter, the males in summer.
They are boiled in seawater 茹で竹崎蟹 to enjoy their natural taste.
koorazake, koora sake 甲羅酒 hot ricewine in the crab shell
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toofu 豆腐 bean curd
Saga is famous for its various bean curds.

. . . . . godoofu ごどうふ tofu made with kuzu vines
It is like a pudding with a shining surface and taste of rice.
from Arita 有田名物, often served in a beautiful pot of Arita pottery.
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. . . . . ishiwaridoofu - ishiwari toofu 石割豆腐 ishiwaridofu, ishiwari-dofu "tofu that can split a stone"
"stone breaking tofu"
from Kashiwajima island 神集島, near Karatsu
It is very hard and quite salty. The amount of eight normal portions of tofu are used for one serving.
Toyotomi Hideyoshi brought this preparation back from his war excursion to the Korean peninsula in the 16th century and is alive to our day.
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. . . . . zarudoofu ザル豆腐 / ざる豆腐 tofu in a bamboo basket
This tofu is made without soaking the beans in water, so it has the natural flavor of the soy beans.
from Karatsu 唐津

see also below, Ureshino Onsen Tofu

. Saga Tofu from Kyoto 嵯峨豆腐


Ureshino cha うれしのお茶 / 嬉野茶 tea from Ureshino
Green tea and black tea are produced, since it was introduced by the Ming-Chinese in 1504. The original tea is roasted in a metal container or kettle.
Some say this was the origin of tea production in Japan.
Also used to flavor soft ice and other regional sweets.
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Ureshino Onsen Tofu 嬉野温泉豆腐 tofu with hot spring water
Onsen water is used to make this delightful local dish. The alkaline in the water makes the bean curd in the tofu soft and mellow when it is heated in ceramic pots. Onsen tofu is traditionally served with condiments such as green onion, ginger, and sesame paste to taste.
© More in the WIKIPEDIA !

warasubo 藁素坊 (ワラスボ) green eel goby
Taenioides rubicundus
Odontamblyopus lacepedii
from Ariakekai. sometimes also called subo スボ、jinkichi ジンキチ or even mutsugoroo ムツゴロウ.
His strange outlook with sharp teeth made him a model for ALIEN.
His flesh is rather tasty. Raw as sashimi, or boiled or grilled with miso. Also dried. A good friend for the sake drinker.
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Yobuko ika よぶこイカ / 呼子(よぶこ)squid from Yobuko town
near Karatsu town. The squid is almost transparent when served fresh as sashimi. Other parts are eaten as tempura.
The port of Yobuko is famous for its rich fish grounds nearby and fresh fish.
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Yoshinogari 吉野ケ里
In Memory of Queen Himiko

Yagura manjuu やぐらまんじゅう Yagura manju
Himiko manjuu 卑弥呼まんじゅうや / 卑弥呼饅頭 Himiko manju
Himiko senbei 卑弥呼せんべい / 卑弥呼煎餅 Himiko sembei

akamai aisu 赤米アイス red rice icecream
Yoshino gaarikku 吉野ガーリック giant garlic from Yoshino
Yoshinogari kodaimen 吉野ヶ里古代麺 noodles the old style
Yoshinogari saburee 吉野ヶ里 サブレー Sablee from Yoshinogari

. WASHOKU : 吉野ケ里名物
Specialities near Yoshinogari, Saga


yudedago, yude dago ゆでだご simple wheat cakes
dough from wheat is formed into small round plates by hand and cooked in water. Then brown sugar is coated around it. Sometimes yomogi mugword or red beans are mixed into the dough.
Eaten as a snack by the farmers.

Worldwide use

Things found on the way

Delicacies from Saga
- source :


aki no tabi Ariakekai no umi no sachi

travelling in autumn -
the good seafood from
Ariakekai sea

Nakayama Hanako, October 2004


mutsugoroo mutsujuuroo no doro shiai

mudskipper five
and mudskipper ten
fight in the mud

und Mutsujuro
machen eine Schlammschlacht

Awano Seiho 阿波野青畝 (1899 - 1992

This is a play of words with the name of Mutsugoro. Five and ten, a small one and a big one are fighting for a female.


butsumetsu no seiten o yobu mutsugoroo

bringing fine weather
for Buddha's death day -

Nagajima Tenseki 永島転石

(butsumetsu is also an unlucky day in the traditional yearly almanacs.)

Related words

Mutsugoro むつ五郎 a type of haze, mudskipper, kigo for late spring

***** WASHOKU : Regional Japanese Dishes


. Tokyo Kōtō 江東区 Koto ward, "East River" .
Sagacho 佐賀町 . 佐賀一丁目,佐賀二丁目 Saga district, first and second district

In 1692, it was named after the village headmen, 藤左衛門町 Tozaemoncho and 次兵衛町 Jiheicho.
In 1695, it was named after the Saga prefecture, because the harbour of 肥前国佐賀湊 Saga looked similar to the area in Edo.
Near the 深川地域 Fukagawa area, former 深川佐賀町 Fukagawa Sagacho.
In 1878, it became part of 深川区 Fukagawa ward.
In 1947, Fukagawa became part of Koto ward.


- #sagaprefecture #saga -